CAKES	AND	BUNS.
	Banbury	Cakes.
	Take	1	pound	of	dough	made	for	white	bread,
	roll	it	out,	and	put	bits	of	butter	upon	the	same	as
	for	puff-paste,	till	1	pound	of	the	same	has	been
	worked	in	;	roll	it	out	very	thin,	then	cut	it	into
	bits	of	an	oval	size,	according	as	the	cakes	are
	wanted.	Mix	some	good	moist	sugar	with	a	little
	brandy,	sufficient	to	wet	it,	then	mix	some	clean
	washed	currants	with	the	former,	put	a	little	upon
	each	bit	of	paste,	close	them	up,	and	put	the	side
	that	is	closed	next	the	tin	they	are	to	be	baked
	upon.	Lay	them	separate,	and	bake	them	mode-
	rately,	and	afterwards,	when	taken	out,	sift	sugar
	over	them.	Some	candied-peel	may	be	added,	or
	a	few	drops	of	the	essence	of	lemon.
	Cream	Cakes.
	Beat	the	whites	of	9	eggs	to	a	stiff	froth,	stir	it
	gently	with	a	spoon	J0st	the	froth	should	fall,	and
	to	every	white	of	an	egg	grate	the	rinds	of	2
	lemons	;	shake	in	gently	a	spoonful	of	double	re-
	fined	sugar	sifted	fine,	lay	a	wet	sheet	of	paper	on
	a	tin,	and	with	a	spoon	drop	the	froth	in	little
	lumps	on	it	near	each	other.	Sift	a	good	quantity
	of	sugar	over	them,	set	them	in	the	oven	after	the
	bread	is	out,	and	close	up	the	mouth	of	it,	which
	will	occasion	the	froth	to	rise.	As	soon	as	they
	are	colored	they	will	be	sufficiently	baked;	lay
	them	by	2	bottoms	together	on	a	sieve,	and	dry
	them	in	a	cool	oven.
	Crumpets.
	Set	2	pounds	of	flour	with	a	little	salt	before	the
	fire	till	quite	warm	;	then	mix	it	with	warm	milk
	and	water	till	it	is	as	stiff	as	it	can	be	stirred;	let
	the	milk	be	as	warm	as	it	can	be	borne	with	the
	finger,	put	a	cupful	of	this	with	3	eggs	well	beaten,
	and	mixed	with	3	teaspoonfuls	of	very	thick	yeast;
	then	put	this	to	the	batter	and	beat	them	all	well
	together	in	a	large	pan	or	bowl,	add	as	much	milk
	and	water	as	will	make	it	into	a	thick	batter;
	cover	it	close	and	put	it	before	the	fire	to	rise	;
	put	a	bit	of	butter	in	a	piece	of	thin	muslin,	tie	it
	up,	and	rub	it	lightly	over	the	iron	hearth	or	fry-
	ing-pan,	then	pour	on	a	sufficient	quantity	of
	batter	at	a	time	to	make	one	crumpet;	let	it	do
	slowly,	and	it	will	be	very	light.	Bake	them	all
	the	same	way.	They	should	not	be	brown,	but	of
	a	fine	yellow.
	Muffins.
	Mix	a	quartern	of	fine	flour,	1J	pints	of	warm
	milk	and	water,	with	J	of	a	pint	of	good	yeast,
	and	a	little	salt;	stir	them	together	for	i	of	an
	hour,	then	strain	the	liquor	into	i	of	a	peck	of
	fine	flour;	mix	the	dough	well	and	set	it	to	rise
	for	an	hour,	then	roll	it	up	and	pull	it	into	small
	pieces,	make	them	up	in	the	hand	like	balls	and
	lay	a	flannel	over	them	while	rolling,	to	keep
	them	warm.	The	dough	should	be	closely	covered
	up	the	whole	time;	when	the	whole	is	rolled	into
	balls,	the	first	that	are	made	will	be	ready	for
	baking.	When	they	are	spread	out	in	the	right
	form	for	muffins,	lay	them	on	tins	and	bake	them,
	and	as	the	bottoms	begin	to	change	color	turn
	them	on	the	other	side.
	Another	Recipe.
	One	quart	of	milk,	1	ounce	of	butter,	3	eggs,	4
	tablespoonfuls	of	yeast;	-salt	to	taste;	flour	suffi-
	cient	to	make	a	thick	bather.	Warm	the	milk	and
	butter	together;	when	cool,	whisk	the	eggs,	and
	Btir	in.	Then	put	1	pounds	of	flour	in	a	pan,	to
	which	add	the	milk	and	eggs	gradually.	If	not
	sufficiently	thick	for	the	batter	to	drop	from	the
	spoon,	more	flour	may	be	added	until	of	proper
	consistence,	after	beating	well	;	then	add	the	salt
	and	yeast.	Cover,	and	set	the	batter	to	rise	in	a
	Warm	place	;	when	light,	grease	the	muffin-rings
	and	griddle,	place	the	ringslfnTInWnff	tliem	half-
	full	of	batter:	when	thoy	nre	a	lijrht-hrown,	turn
	them	over,	ring	and	muffin	tacethi^r.y	The	griddle
	should	not	be	too	hot,	or	else	1	tlie	muffin	will	be
	sufficiently	browned	before	cooked	through.	Send
	to	table	hot;	split	open,	and	eat	withbutter.
	Flannel	Cakes.
	One	pint	of	fine	Indian	meal,	1	pint	of	wheat
	flour,	1	teaspoonful	of	salt,	2	gills	of	yeast.	Mix
	the	wheat	and	Indian	meal	together,	with	as	much
	tepid	water	as	will	make	it	into	a	batter,	not	quite
	as	thin	as	for	buckwheat	cakes;	then	add	the	salt
	and	yeast,	and	set	them	in	a	moderately	warm
	place	to	rise.	When	light,	bake	them	on	a	grid-
	dle	;	butter,	and	send	to	table	hot.
	Common	Buns.
	Rub	4	ounces	of	butter	into	2	pounds	of	flour,	a
	little	salt,	4	ounces	of	sugar,	a	dessertspoonful	of
	caraways,	and	a	teaspoonful	of	ginger;	put	some
	warm	milk	or	cream	to	4	tablespoon	sful	of	yeast;
	mix	all	together	into	a	paste,	but	not	too	stiff;	cover
	it	over	and	set	it	before	the	fire	an	hour	to	rise,
	then	make	it	into	buns,	put	them	on	a	tin,	set
	them	before	the	fire	for	J	of	an	hour,	cover	over
	with	flannel,	then	brush	them	with	very	warm
	milk	and	bake	them	of	a	nice	brown	in	a	mode-
	rate	oven.
	Cross	Buns.
	Put	2	pounds	of	fine	flour	into	a	wooden	bowl,
	and	set	it	before	the	fire	to	warm	;	then	add	a
	pound	of	sifted	sugar,	some	coriander	seed,	cinna-
	mon	and	mace,	powdered	fine	;	melt	a	pound	of
	butter	in	a	pint	of	milk	;	when	it	is	as	warm	as
	the	finger	can	bear,	mix	with	it	3	tablcspoonfuls
	of	very	thick	yeast,	and	a	little	salt	;	put	it	to	the
	flour,	mix	it	to	a	paste,	and	make	the	buns	as	di-
	rected	in	the	last	receipt.	Put	a	cross	on	the	top,
	not	very	deep.
	Busks.
	Beat	up	7	eggs,	mix	them	with	a	pint	of	warm
	new	milk,	in	which	J	of	a	pound	of	butter	has	been
	melted,	add	i	of	a	pint	of	yeast,	and	3	ounces	of
	sugar	;	put	them	gradually	into	as	much	flour	as
	will	make	a	light	paste	nearly	as	thin	as	batter;
	let	it	rise	before	the	fire	i	an	hour,	add	more	flour
	to	make	it	a	little	stiffer,	work	it	well	and	divide
	it	into	small	loaves	or	cakes,	about	5	or	6	inches
	wide,	and	flatten	them.	When	baked	and	cold	put
	them	in	the	oven	to	brown	a	little.	These	cakes,
	when	first	baked,	are	very	good	buttered	for	tea;
	they	are	very	nice	cold.
	Buckwheat	Cakes.
	One	quart	of	buckwheat	meal,	1	pint	of	wheat
	flour,	J	a	teacupful	of	yeast;	salt	to	taste.	Mix
	the	flour,	buckwheat	and	salt	with	as	much	water,
	moderately	warm,	as	will	make	it	into	a	thin	bat-
	ter.	Beat	it	well,	then	add	the	yeast;	when	well
	mixed,	set	it	in	a	warm	place	to	rise.	As	soon	as
	they	are	very	light,	grease	the	griddle,	and	bake
	them	a	delicate	brown,	butter	them	with	good
	butter,	and	eat	while	hot.
	Sugar	Biscuit.
	Three	pounds	of	flour;	three-	quarters	of	a	pound
	of	butter;	one	pound	of	sugar;	one	quart	of
	sponge.	Rub	the	flour,	butter	and	sugar	together,
	then	add	the	sponge,	with	as	much	milk	as	will
	make	a	soft	dough.	Knead	well	and	replace	it	in
	the	pan	to	rise.	This	must	be	done	in	the	after-
	noon	;	next	morning	knead	lightly,	make	it	into
	small	cakes	about	the	size	of	a	silver	dollar,	and
	half	an	inch	in	thickness;	place	them	on	slightly
	buttered	tins,	one	inch	apart	each	way,	set	them
	in	a	warm	place	to	rise;	when	light	bake	them	in
	a	quick	oven	j	when	done	wash	them	over	with	a


202
	PLAIN	COOKERY.
	little	water,	not	having	the	brush	'too	wet,	and	let
	thorn	remain	on	the	tins	until	cool.
	Dried	Husks.
	Take	sugar	biscuits	which	have	been	baked	the
	day	previous	;	cut	them	in	half	between	the	upper
	and	under	crusts	with	a	sharp	knife.	Place	them
	on	tins,	and	soon	after	the	fire	has	ignited	in	the
	oven	put	them	in,	and	as	the	heat	increases	they
	become	grndually	dried	through.	When	a	light
	brown	they	are	done.	These	are	universally	liked
	by	the	sick.
	English	Macaroons.
	One	pound	of	sweet	almonds;	1	pound	and	a
	quarter	of	sugar;	6	whites	of	eggs;	and	the	rasp-
	ings	of	2	lemons.	Pound	the	almonds	very	fine
	with	6	whites	of	eggs,	feel	the	almonds,	and	if
	they	are	free	from	lumps	they	will	do	;	then	add
	the	powdered	sugar,	and	mix	it	well	with	the
	lemon	raspings.	Dress	them	in	wafer	paper	of
	the	required	shape;	bake	them	in	a	moderate
	heat,	then	let	them	stand	till	cold,	cut	the	wafer
	paper	round	them,	but	leave	it	on	the	bottoms.
	Sponge	Biscuits.
	Beat	the	yolks	of	12	eggs	for	half	an	hour	;	then
	put	in	lip	unds	of	beaten	sifted	sugar,	and	whisk
	it	till	it	rises	in	bubbles;	beat	the	whites	to	a
	strong	froth,	and	whisk	them	well	with	the	sugar
	and	yolks;	work	in	14	ounces	of	flour,	with	the
	rinds	of	2	lemons	grated.	Bake	them	in	tin
	moulds	buttered,	in	a	quick	oven,	for	an	hour;
	before	they	are	baked	sift	a	little	fine	sugar	over
	them.
	Bread	Cheesecakes.
	Slice	a	penny	loaf	as	thin	as	possible;	pour	on
	it	a	pint	of	boiling	cream,	and	let	it	stand	two
	hours.	Beat	together	8	eggs,	half	a	pound	of
	butter,	and	a	grated	nutmeg;	mix	them	into	the
	cream	and	bread	with	half	a	pound	of	currants,
	well	washed	and	dried,	and	a	spoonful	of	white
	wine	or	brandy.	Bake	them	in	patty-pans,	on	a
	raised	crust.
	Rice	Cheesecakes.
	Boil	4	ounces	of	rice	till	it	is	tender,	and	then
	put	it	into	a	sieve	to	drain	;	mix	with	it	4	eggs
	well	beaten	up,	half	a	pound	of	butter,	half	a	pint
	of	cream,	6	ounces	of	sugar,	a	nutmeg	grated,	a
	glass	of	brandy	or	ratafia	water.	Beat	them	all
	well	together,	then	put	them	into	raised	crusts,
	and	bake	them	in	a	moderate	oven.
	Apple	Cakes.
	Take	half	a	quartern	of	dough,	roll	it	out	thin	;
	spread	equally	over	it	5	ounces	each	of	coffee	and
	sugar,	a	little	nutmeg	or	allspice,	and	2	ounces	of
	butter;	then	fold	and	roll	it	again	two	or	three
	times,	to	mix	well	the	ingredients.	Afterwards
	roll	it	out	thin,	and	spread	over	it	4	rather	large
	apples,	pared,	cored,	and	chopped	small	;	fold	it
	up,	and	roll	until	mixed.	Let	it	stand	to	rise
	after.	Half	a	pound	of	butter	may	be	added.
	Bread	Cakes.
	Take	1	quart	of	milk;	stir	in	enough	bread-
	crumbs	to	make	a	thin	batter.	Beat	8	eggs	well
	and	stir	them	in,	adding	a	little	salt;	add	2	table-
	spoonfuls	of	flour.	Bake	them	on	the	griddle
	and	serve	hot.
	Waffles.
	One	quart	of	milk	;	5	eggs:	2	ounces	of	butter.
	Warm	the	milk	sufficiently	to	melt	the	butter;
	when	cool	separate	the	eggs	and	beat	the	yolks	in
	the	milk,	with	as	much	flour	as	will	make	it	into
	a	thick	batter,	then	salt	to	taste	;	lastly,	beat	the
	whites	until	stiff	and	dry,	which	stir	in,	half	at	a
	time,	very	lightly.	Bake	in	irons.	This	method	is
	very	good	;	by	it	they	may	be	made	in	a	short	time.
	Sally	Lunn.
	Hub	3	ounces	of	butter	into	a	pound	of	flour;
	then	add	3	eggs	beaten	very	light,	a	little	salt,	1
	gill	of	yeast,	and	as	much	milk	as	will	make	it
	into	a	soft	dough.	Knead	it	well.	Put	it	in	a
	buttered	pan,	cover	it,	and	set	it	in	a	warm	place
	to	rise.	Bake	in	a	moderate	oven,	and	send	to
	table	hot.	To	be	eaten	with	butter.
	A	Cheap	Fruit-Cake.
	Take	4	pounds	of	flour,	3	of	butter,	3	of	sugar,
	2	of	raisins,	1	of	currants,	2	dozen	eggs,	an	ounce
	of	mace,	3	nutmegs,	and	a	half	pint	of	brandy.
	If	you	want	it	dark	put	in	a	little	molasses.	Mix
	the	ingredients	together,	and	bake	it	from	two	to
	three	hours.
	Common	Jumbles.
	Take	a	pound	of	flour,	half	a	pound	of	butter,
	and	three-quarters	of	a	pou^id	of	sugar,	3	eggs,	a
	little	nutmeg,	and	rose	brandy.	Mix	the	butter
	and	sugar	together,	and	add	the	flour	and	eggs;
	mould	them	in	rings,	and	bake	them	slowly.
	Ginger-Nuts.
	Half	a	pound	of	butter,	half	a	pound	of	sugar,
	1	pint	of	molasses,	2	ounces	of	ginger,	half	an
	ounce	of	ground	cloves	and	allspice	mixed,	2
	tablespoonfuls	of	cinnamon,	as	much	flour	as	will
	form	a	dough.	Stir	the	butter	and	sugar	together;
	add	the	spice,	ginger,	molasses,	and	flour	enough
	to	form	a	dough.	Knead	it	well,	make	it	out	in
	small	cakes,	bake	them	on	tins	in	a	very	moderate
	oven.	Wash	them	over	with	molasses	and	water
	before	they	are	put	in	to	bake.
	TO	MAKE	PUNCH.
	For	a	gallon	of	punch	take	six	fresh	Sicily	lem-
	ons;	rub	the	outsides	of	them	well	over	with
	lumps	of	double-refined	loaf-sugar,	until	they	be-
	come	quite	yellow;	throw	the	lumps	into	the
	bowl;	roll	your	lemons	well	on	a	clean	plate	or
	table;	cut	them	in	half	and	squeeze	them	with	a
	proper	instrument	over	the	sugar;	brui.se	the
	sugar,	and	continue	to	add	fresh	portions	of	it,
	mixing	the	lemon	pulp	and	juice	well	with	it.
	Much	of	the	goodness	of	the	punch	will	depend
	upon	this.	The	quantity	of	sugar	to	be	added
	should	be	great	enough	to	render	the	mixture
	without	water	pleasant	to	the	palate	even	of	a
	child.	When	this	is	obtained,	add	gradually	a
	small	quantity	of	hot	water,	just	enough	to	render
	the	syrup	thin	enough	to	pass	through	the	strainer.
	Mix	all	well	together,	strain	it,	and	try	if	there	be
	sugar	enough;	if	at	all	sour	add	more.	When	cold
	put	in	a	little	cold	water,	and	equal	quantities	of
	the	best	cogniac	brandy	and	old	Jamaica	rum,
	testing	its	strength	by	that	infallible	guide	the
	palate.	A	glass	of	calves'-foot	jelly	added	to	the
	syrup	when	warm	will	not	injure	its	qualities.
	The	great	secret	of	making	good	punch	may	be
	given	in	a	few	words:	a	great	deal	of	fresh	lemon-
	juice	more	than	enough	of	good	sugar	a	fair
	proportion	of	brandy	and	rum,	and	very	little
	water.
	To	make	Nectar.
	Put	half	a	pound	of	loaf	sugar	into	a	large
	porcelain	jug;	add	one	pint	of	cold	water;	bruise
	and	stir	the	sugar	till	it	is	completely	dissolved;
	pour	over	it	half	a	bottle	of	hock	and	one	bottle
	of	Madeira.	Mix	them	well	together,	and	grate
	in	half	a	nutmeg,	with	a	drop	or	two	of	the	es-
	sence	of	lemon.	Set	the	jug	in	a	bucket	of	ice	for
	one	hour.
	TO	MAKE	COFFEE.
	The	best	coffee	is	imported	from	Mocha.	It	is
	said	to	owe	much	of	its	superior	quality	to	being


MEATS.
	205
	Blips	of	larding,	moisten	the	whole	with	bouillon
	and	let	it	simmer	five	hours.
	To	make	an	Excellent	Ragout	of	Cold	Veal.
	Either	a	neck,	loin,	or	fillet	of	veal	will	furnish
	this	excellent	ragout,	with	a	very	little	expense	o
	trouble.
	Cut	the	veal	into	handsome	thin	cutlets;	put	a
	piece	of	butter	or	clean	dripping	into	a	fryingpan
	as	soon	as	it	is	hot,	flour	and	fry	the	veal	of	a	ligh
	brown	;	take	it	out,	and	if	you	have	no	gravy	ready
	put	a	pint	of	boiling	water	into	the	fryingpan,	give
	it	a	boil	up	fur	a	minute,	and	strain	it	into	a	basin
	while	you	make	some	thickening	in	the	following
	manner	:	Put	about	an	ounce	of	butter	into	a	stew-
	pan	;	as	soon	as	it	melts,	mix	with	it	as	much
	flour	as	will	dry	it	up	;	stir	it	over	the	fire	for	a
	few	minutes,	and	gradually	add	to	it	the	gravy
	you	made	in	the	fryingpan	;	let	them	simmer
	together	for	ten	minutes	(till	thoroughly	incor-
	porated);	season	it	with	pepper,	salt,	a	little	mace
	and	a	wineglass	of	mushroom	catsup,	or	wine
	strain	it	through	a	tammy	to	the	meat:	and	stew
	very	gently	till	the	meat	is	thoroughly	warmed
	If	you	have	any	ready	boiled	bacon,	cut	it	in
	slices,	aud	put	it	to	warm	with	the	meat.
	To	make	Veal	Cake.
	Take	the	best	end	of	a	breast	of	veal,	bone	and
	cut	it	into	three	pieces	;	take	the	yolk	out	of	eight
	eggs	boiled	hard,	and	slice	the	whites,	the	yolks
	to	be	cut	through	the	middle,	two	anchovies,	a
	good	deal	of	parsley	chopped	fine,	and	some	lean
	ham	cut	in	thin	slices;	all	these	to	be	well	sea-
	soned	separately	with	Cayenne,	black	pepper,	salt
	and	a	little	nutmeg	;	have	ready	a	mug	the	size
	of	the	intended	cake,	with	a	little	butter	rubbed
	on	it,	put	a	layer	of	veal	on	the-	bottom,	then	a
	layer	of	egg	and	parsley,	and	ham	to	fancy;	re-
	peat	it	till	all	is	in,	lay	the	bones	on	the	top	and
	let	it	be	baked	three	or	four	hours	;	then	take	off
	the	bones	and	press	down	the	cake	till	quite	cold.
	The	mug	must	be	dipped	in	warm	water	and	the
	cake	turned	out	with	great	care,	that	the	jelly	may
	not	be	broken	which	hangs	round	it.
	To	make	Dry	Devils.
	These	are	usually	composed	of	the	broiled	legs
	and	gizzards	of	poultry,	fish	bones,	or	biscuits,
	sauce	piqnante.	Mix	equal	parts	of	fine	salt,	Cay-
	enne	pepper	and	curry	powder,	with	double	the
	quantity	of	powder	of	truffles;	dissect	a	brace	of
	woodcocks	rather	under	roasted,	split	the	heads,
	subdivide	the	wings,	etc.,	etc.,	and	powder	the
	whole	gently	over	with	the	mixture;	crush	the
	trail	and	brains	along	with	the	yolk	of	a	hard
	boiled	egg,	a	small	portion	of	pounded	mace,	the
	grated	peel	of	half	a	lemon	and	half	a	spoonful
	of	soy,	until	the	ingredients	be	brought	to	the
	consistence	of	a	fine	paste;	then	add	a	table-
	spoonful	of	catsup,	a	full	wineglass	of	Madeira
	and	the	juice	of	two	Seville	oranges;	throw	the
	sauce	along	with	the	birds	into	a	stew-dish,	to	be
	heated	with	spirits	of	wine;	cover	close	up,	light
	the	lamp	and	keep	gently	simmering,	and	occa-
	sionally	stirring	until	the	flesh	has	imbibed	the
	greater	part	of	the	liquid.	When	it	is	completely
	saturated,	pour	in	a	small	quantity	of	salad	oil,
	stir	all	once	more	well	together,	put	out	the	light
	and	serve	it	round	instantly.
	To	make	an	Olio.
	Boil	in	a	broth	pot	a	fowl,	a	partridge,	a	small
	Iftg	of	mutton,	five	or	six	pounds	of	large	slices
	of	beef	and	a	knuckle	of	veal;	soak	all	these
	without	broth	for	some	time,	turn	the	meat	to	give
	it	a	good	color,	and	add	boiling	water;	when	it
	has	boiled	about	an	hour,	add	all	sorts	of	best
	broth	herbs	;	this	broth,	when	good,	is	of	a	fine
	brown	color.
	To	make	Beef	a	la	Mode.
	Take	11	pounds	of	the	mouse	buttock,	or	clod
	of	beef,	cut	it	into	pieces	of	3	or	4	ounces	each;
	put	2	or	3	large	onions	and	2	ounces	of	beef	drip-
	ping	into	a	large,	deep	stewpan	:	as	soon	as	it	ia
	quite	hot	flour	the	meat	and	put	it	into	the	stew-
	pan	;	fill	it	sufficiently	to	cover	the	contents	with
	water	and	stir	it	continually	with	a	wooden	spoon	;
	when	it	has	been	on	a	quarter	of	an	hour,	dredge
	it	with	flour,	and	keep	doing	so	till	it	h;is	been
	stirred	as	much	as	will	thicken	it;	then	cover	it
	with	boiling	water.	Skim	it	when	it	boils,	and
	put	in	1	drachm	of	black	ground	pepper,	2	of	all-
	spice	and	4	bay	leaves	;	set	the	pan	by	the	side
	of	the	fire	to	stew	slowly	about	4	hours.	This	is
	at	once	a	savory	and	economical	dish.
	Beef	a	la	Mode.
	Take	out	the	bone	from	a	round,	and	with	a
	sharp	knife	cut	many	deep	incisions	in	the	meat.
	Then	wash	and	season	well	with	salt	and	pepper.
	Crumb	the	soft	part	of	a	loaf	of	bread,	to	which
	add	one	teaspoonful	of	sweet	marjoram,	the	same
	of	sweet	basil,	one	small	onion	minced	fine,	two
	or	three	small	blades	of	mace	finely	powdered,
	with	sufficient	salt	and	pepper	to	season	it.	Rub
	all	well	together	with	five	ounces	of	fresh	butter
	Mix	all	these	ingredients	well	together.	With
	this	dressing	fill	all	the	incisions	and	fasten	well
	with	skewers.	Tie	a	piece	of	tape	round	the	meat
	to	keep	it	in	shape.	Cut	3	or	4thin	slices	of	pickled
	pork,	which	place	in	a	large	stewkettle	with	3
	half-pints	of	water;	put	in	the	meat,	stick	6	or
	8	cloves	over	the	top;	cover	the	kettle	very	close
	and	set	it	in	a	quick	oven.	It	will	take	several
	hours	to	cook,	as	it	requires	to	be	well	done.
	When	sufficiently	cooked	place	it	on	a	heated	dish,
	remove	the	pork	from	the	kettle,	and,	if	not	suffi-
	cient	gravy,	add	a	little	boiling	water	and	dredge
	in	sufficient	flour	to	make	the	gravy	of	a	proper
	thickness;	then	stir	in	1	dessertspoonful	of	gugar
	browned	a	very	dark	color,	and	season	to	taste.
	As	soon	as	it	comes	to	a	boil	add	1	gill	of	Madeira
	wine.	After	letting	it	simmer	a	short	time	put	it
	in	a	sauce	tureen,	remove	the	skewers	and	tape
	from	the	meat,	pour	over	the	top	2	or	3	table-
	spoonfuls	of	gravy	and	send	all	to	table	hot.
	Bouilli	en	Matelotte.
	Peel	a	handful	of	small	onions,	fry	them	in	but-
	ter	till	they	are	of	alight	brown,	throw	in	a	hand-
	ful	of	flour,	shake	the	pan	well,	add	a	glass	of	red
	wine,	a	pint	of	(bouillon)	mace,	salt,	pepper,	thyme,
	and	2	bay	leaves;	bubble	the	whole	gently	till
	the	onions	are	tender,	and	pour	it	over	slices	of
	cold	bouilli.	Set	all	in	a	saucepan	well	covered
	on	hot	ashes,	to	stand	for	15	minutes.	Take	care
	it	does	not	boil.
	Beef	en	Daube.
	Prepare	a	round	or	rump	as	for	beef	a	la	mode,
	well	larded	wiih	the	largest	needle	;	put	it	into
	your	pot	with	a	spoonful	of	lard.	Set	the	pot	on
	hot	coals,	dust	it	with	flour,	turn	your	beef	till	it
	is	well	browned	on	both	sides	;	have	ready	a	kettle
	of	boiling	water,	cover	your	meat,	add	in	bits	6
	arge	onions,	2	bunches	of	carrots	and	an	egg
	plant	in	slices.	Put	on	your	lid	and	bubble	slowly
	out	steadily	for	4	hours	(for	16	pounds	of	beef,
	onger	if	heavier)	or	till	the	skewer	will	pass	easily
	nto	it.	About	half	an	hour	before	serving	throw
	n	a	pint	of	small	mushrooms,	season	with	pep-
	jer	and	salt,	a	dozen	bay	leaves	and	all	kinds	of
	pice.	Set	your	beef	in	a	deep	dish	and	cover
	with	the	sauce.
	Beef's	Tongue	aux	Champignons.
	Wash	your	tongue	well	and	boil	for	half	an
	our;	season	some	larding	with	salt,	pepper,	all
	unds	of	spice,	shallots	and	chopped	parsley	j	lard


i06
	COOKERY.
	your	tongue	across;	put	it	in	a	stewpan	with	a	few
	slices	of	bacon	;md	beef,	carrots,	onions,	thyme,	3
	bay	leaves,	3	cloves;	cover	with	bouillon	and	stew
	very	gently	for	4	hours	:	when	done,	flam	your
	tongue	and	cut	it	up	lengthways	in	the	middle	and
	under	part,	but	not	through,	so	that	you	can	bend
	it	up	and	lay	it	on	your	dish	in	the	shape	of	a
	heart.	Have	ready	a	quantity	of	button	mush-
	rooms	fried	in	butter,	with	a	sprinkle	of	lemon
	juice	moistened	with	bouillon,	and	bubbled	to	a
	proper	consistence.	Pour	it	over	your	tongue	and
	serve	hot.
	Fish	en	Mntelolte.
	Almost	every	kind	of	fish	answers	for	this	dish.
	Scale,	clean	and	cut	them	in	pieces	;	put	them
	into	a	pan	with	a	handful	of	small	onions	pre-
	viously	fried	whole	in	butter,	two	bay	leaves,	a
	bunch	of	shallots	and	parsley,	small	mushrooms,
	thyme,	salt	and	pepper;	pour	over	the	whole	as
	much	red	wine	as	will	cover	it;	set	your	pan	on	a
	quick	fire;	when	the	wine	is	one-half	gone,	mix	a
	spoonful	of	flour	with	a	lump	of	butter,	roll	it	in
	little	balls	and	put	them	one	by	one	into	your
	sance,	stirring	it	the	whole	time.	Arrange	your
	fish	handsomely	on	a	deep	dish,	pour	over	it	the
	sauce	and	garnish	with	slices	of	lemon.
	To	Fry	Sweetbreads.
	Boil	them	in	salt	and	water	about	a	quarter	of
	an	hour;	then	take	them	out	and	let	them	cool.
	Skin	and	cut	them	in	half,	season	with	pepper
	and	salt,	and	dust	a	little	flour	over	and	fry	them
	slowly	in	equal	portions	of	butter	and	lard.	-When
	of	a	fine	brown,	place	them	on	a	dish;	then	dust
	a	little	flour	into	the	pan	with	the	fat	they	were
	fried	in	;	stir	it	well	and	pour	in	about	a	gill	of
	hot	water	;	season	the	gravy	to	your	taste	with
	salt	and	pepper,	and	as	soon	as	it	boils	pour	it	over
	the	sweetbreads	and	serve	them	hot.
	Veal	Cutlets.
	Pound	them	well	with	a	rolling-pin	or	potato-
	masher;	then	wash	and	dry	them	on	a	clean	towel,
	and	season	with	pepper	and	salt.	Have	ready
	a	pint	of	fine	powdered	cracker,	which	season
	with	salt	and	pepper.	Whisk	2	eggs	with	1	gill
	of	milk,	and	pour	over	the	cutlets	;	then	take	1	at
	a	time	and	place	in	the	crumbs,	pat	well	with	the
	back	of	a	spoon,	in	order	to	make	the	cracker	ad-
	here	close	to	the	meat.	Put	them	into	hot	lard,
	and	fry	slowly	until	well	done	and	handsomely
	browned	on	both	sides.
	Steak'a	la	Soyer.
	The	rump-steak	to	be	broiled,	and	to	be	dressed
	with	pepper,	salt,	Cayenne	and	flour,	all	in	a
	dredge-box	together;	keep	constantly	turning	the
	steak	and	dredging	it;	chop	up	1	small	shallot,
	put	it	in	a	stewpan	with	a	little	catsup;	when
	the	steak	is	sufficiently	done	add	a	little	butter	to
	it;	strain	the	sauce	through	a	small	sieve,	and
	serve	up	very	hot.
	Kidneys	a	la	Brochette.
	Let	your	kidneys	steep	5	minutes	in	cold	water
	to	soften	the	skin;	remove	it	and	split	each;
	-through	the	middle	put	a	wooden	or	silver	skewer,
	if	you	have	it	;	when	they	are	skewered,	sea-
	son	them	with	pepper	and	salt.	Dip	each	into	oil
	or	melted	butter,	and	broil	them	on	a	gridiron.
	Before	you	serve	remove	the	skewers,	unless	they
	are	of	silver,	and	serve	them	on	a	dish	with	butter
	and	fine	herbs.
	Beef	Sanders.
	Mince	cold	beef	small	with	onions,	add	pepper
	and	salt	and	a	little	gravy;	put	into	a	pie-dish	or
	ecallop-shells,	until	about	3	parts	full.	Then	fill
	op	with	mashed	potatoes.	Bake	in	an	oven	or
	before	the	fire	until	done	a	light	brown.	Mutton
	may	be	cooked	in	the	same	way.
	Timballe	of	Macaroni,	with	Chicken	and	Ham.
	Simmer	pound	macaroni	in	plenty	of	water,
	and	a	tablespoonful	of	salt	till	it	is	tender;	but
	take	care	not	to	have	it	too	soft;	strain	the	water
	from	it;	beat	up	5	yolks	and	the	whites	of	2
	eggs	;	take	a	pint	of	the	best	cream,	and	the
	breast	of	a	fowl	and	some	slices	of	ham.	Minoe
	the	breast	of	the	fowl	and	some	slices	cf	ham;
	add	them,	with	from	2	to	3	tablespoonful	of	finely
	grated	Parmesan	cheese,	and	season	with	pepper
	and	salt.	Mix	all	these	with	the	macaroni,	and
	put	into	a	pudding-mould,	well	buttered.	Let
	it	strain	in	a	stewpan	of	boiling	water	about	1
	hour,	and	serve	quite	hot,	with	rich	gravy	It	is
	very	good	cold.
	Sweetbreads,	French	$tyfe.
	Take	3	large	sweetbreads,	put	them	into	hot
	water,	and	let	them	boil	10	minutes;	when	cool,
	skin,	but	do	not	break	them.	Season	with	salt
	and	pepper,	and	dredge	over	a	little	flour;	then
	fry	them	slowly	in	butter	a	light	brown	on	both
	sides.	When	done,	place	them	on	a	dish,	and	re-
	move	all	the	brown	particles	from	the	pan	(retain-
	ing	the	butter);	then	pour	in,	while	off	the	fire,
	1	gill	of	boiling	water,	and	dredge	in	1	dessert-
	spoonful	of	browned	flour,	stirring	it	all	the	time.
	Then	season	w.ith	salt	and	water	to	taste;	mix
	well,	and,	just	before	removing	it	from	the	fire,
	stir	in	gradually	2	tablespoonsful	of	Madeira	wine.
	After	dredging	in	the	flour,	and	seasoning	the
	gravy,	as	soon	as	it	comes	to	a	boil,	stir	in	the
	wine:	while	boiling	hot,	pour	it	over	the	sweet-
	breads,	and	send	to	table	in	a	well	-heated	(cov-
	ered)	dish.
	Boiled	Leg	of	Mutton	a	V	Anglaise.
	Select	a	leg	of	mutton,	rather	fat,	and	not
	kept	above	3	or	4	days	;	trim	it,	and	put	it	on
	to	boil	in	a	stock-pot	or	braizing-pan,	filled
	up	with	cold	water;	when	it	boils,	remote	the
	scum,	and	put	it	on	the	side	of	the	stove	to	con-
	tinue	gently	boiling	for	about	2	hours	;	a	hand-
	ful	of	salt	and	a	couple	of	turnips	and	carrotg
	should	be	put	into	the	pot	to	boil	with	the	leg.
	When	the	mutton	is	done,	drain	and	di&h	it	up,
	garnish	it	round	with	mashed	turnips,	dressed
	with	a	little	sweet	cream,	a	pat	of	butter,	pepper
	and	salt;	mould	the	mashed	turnips	in	the	shape
	of	large	eggs,	with	a	tablespoon,	and	place	these
	closely	round	the	leg	of	mutton,	introducing	be-
	tween	each	spoonful	of	mashed	turnips	a	carrot
	nicely	turned,	that	has	been	boiled,	either	with
	the	mutton,	or	in	some	broth	separately;	pour
	some	gravy	under	it,	put	a	paper	ruffle	on	the
	bone,	and	send	it	to	table,	accompanied	with	a
	sauce-boat	of	caper-sauce.
	Roasted	Sucking-Pig	a	V	Anglaise.
	In	selecting	a	sucking-pig	for	the	table,	those
	of	about	3	weeks	old	are	generally	preferred,	their
	meat	being	more	delicate	than	when	allowed	to
	grow	larger.	Let	the	pig	be	prepared	for	dress-
	ing	in	the	usual	way,	that	is,	scalded,	drawn,	etc.,
	pettitoes	cutoff,	and	the	paunch	filled	with	stuffing
	previously	prepared	for	the	purpose	as	follows	:
	chop	2	large	onions,	and	12	sage-leaves,	boil	them
	in	water	for	2	minutes,	and	after	having	drained
	the	sage	and	onions	on	to	a	sieve,	place	it	in	a
	stewpan	with	a	pat	of	butter,	pepper	and	salt,	and
	set	the	whole	to	simmer	gently	for	10	minutes	on
	a	very	slow	fire	;	then	add	a	double	handful	of
	bread-crumbs,	2	pats	of	butter,	and	the	yolks	of	2
	eggs;	stir	the	whole	over	the	fire	for	5	minutes,
	and	then	use	the	stuffing	as	before	directed.
	When	the	sucking-pig	is	stuffed,	sew	the	paunch	up
	with	twine;	spit	the	pig	for	roasting,	carefully
	fastening	it	on	the	spit	at	each	end	with	email


210
	COOKEKT
	under	the	paunch,	then	take	a	yard	of	string,
	double	it	in	two,	placing	the	centre	of	it	on	the
	breast	of	the	hare	and	bring	both	ends	over	the
	skewer,	cross	the	string	over	both	sides	of	the
	other	skewer	and	fasten	it	over	the	back.	Split
	the	hare	and	roast	it	before	a	brisk	fire	for	about
	three-quarters	of	an	hour,	frequently	basting	it
	with	butter	or	dripping.	Five	minutes	before
	taking	the	hare	up	throw	on	a	little	salt,	shake
	some	flour	over	it	with	a	dredger,	and	baste	it
	with	some	fresh	butter;	when	this	froths	up	and
	the	hare	has	acquired	a	rich	brown	crust	take	it
	off	the	spit,	dish	it	up	with	water-cresses	round	it,
	pour	some	brown	gravy	under,	and	send	some
	currant	jelly	in	a	boat	to	be	handed	round.
	Koast	Pheasant.
	Draw	the	pheasant	by	making	a	small	opening
	at	the	vent,	make	an	incision	along	the	back	part	of
	the	neck,	loosen	the	pouch,	etc.,	with	the	fingers
	and	then	remove	it;	singe	the	body	of	the	pheas-
	ant	and	its	legs	over	the	flame	of	a	charcoal	fire
	or	with	a	piece	of	paper,	rub	the	scaly	cuticle	off
	the	legs	with	a	cloth,	trim	away	the	claws	and
	spurs,	cut	off	the	neck	close	up	to	the	back	leaving
	the	skin	of	the	breast	entire,	wipe	the	pheasant
	clean,	and	then	truss	it	in	the	following	manner:
	Place	the	pheasant	upon	its	breast,	run	a	trussing-
	needle	and	string	through	the	left	pinion	(the
	wings	being	removed),	then	turn	the	bird	over
	on	its	back	and	place	the	thumb	and	fore-finger
	of	the	left	hand	across	the	breast,	holding	the
	legs	erect;	thrust	the	needle	through	the	middle
	joint	of	both	thighs,	draw	it	out	and	then	pass
	it	through	the	other	pinion	and	fasten	the	strings
	at	the	buck;	next	pass	the	needle	through	the
	legs	and	body	and	tie	the	strings	tightly;	this
	will	give	it	an	appearance	of	plumpness.	Spit
	and	roast	the	pheasant	before	a	brisk	fire	for
	about	half	an	hour,	frequently	'basting	it;	when
	done	send	to	table	with	brown	gravy	under	it	and
	bread	sauce	(which	see)	separately	in	a	boat.
	Wild	Fowl,	en	Salmis.
	Cut	up	a	cold	roast	duck	(wild),	goose,	brant,
	or	whatever	it	may	be.	Put	into	a	bowl	or	soup-
	plate	(to	every	bird)	a	dessertspoonful	of	well
	made	mustard,	a	sprinkle	of	cayenne	and	black
	pepper,	with	about	a	gill	of	red	wine	;	mix	them
	well	together,	set	your	pan	on	the	fire	with	a	lump
	of	butter,	when	it	melts	add	gradually	the	wine,
	etc.,	let	it	bubble	a	minute;	put	in	your	duck	and
	bubble	it	for	a	few	minutes.	If	your	duck	has
	proved	tough	when	first	cooked,	use	a	saucepan
	and	let	it	bubble	till	tender,	taking	care	there	is
	enough	gravy	to	keep	it	from	burning.	Serve	on
	dry	toast	very	hot.
	Pigeons.
	Pigeons	may	be	broiled	or	roasted	like	chicken.
	They	will	cook	in	three-quarters	of	an	hour.	Make
	a	gravy	of	the	giblets,	season	it	with	pepper	and
	salt,	and	thicken	it	with	a	little	flour	and	butter.
	Terrapins.
	Plunge	them	into	boiling	water	till	they	are
	dead,	take	them	out,	pull	off	the	outer	skin	and
	toe-nails,	wash	them	in	warm	water	and	boil	them
	with	a	teaspoonful	of	salt	to	each	middling-sized
	terrapin	till	you	can	pinch	the	flesh	from	off	the
	bone	of	the	leg,	turn	them	out	of	the	shell	into	a
	dish,	remove	the	sand-bag	and	gall,	add	the	yolks
	of	2	eggs,	cut	up	your	meat,	season	pretty	high
	with	equal	parts	of	black	and	cayenne	pepper
	and	salt.	Put	all	into	your	saucepan	with	the
	liquor	they	have	given	out	in	cutting	up,	but	not
	a	drop	of	water;	add	i	of	a	pound	of	butter	with
	a	gill	of	Madeira	to	every	2	middle-sized	terra-
	pins	;	simmer	gently	till	tender,	closely	covered,
	thicken	with	flour	and	serve	hot.
	To	Sieio	Terrapin*.
	Wash	4	terrapins	in	warm	water,	then	throw
	them	in	a	pot	of	boiling	water,	which	will	kill	them
	instantly;	let	them	boil	till	the	shells	crack,	then
	take	them	out	and	take	off	the	bottom	shell,	cut
	each	quarter	separate,	take	the	gall	from	the	liver,
	take	out	the	eggs,	put	the	pieces	in	a	stewpan,
	pour	in	all	the	liquor	and	cover	them	with	water;
	put	in	salt,	cayenne,	and	black	pepper	and	a	little
	mace,	put	in	a	lump	of	butter	the	size	of	an	egg
	and	let	them	stew	for	half	an	hour;	make	a	thick-
	ening	of	flour	and	water	which	stir	in	a	few	min-
	utes	before	you	take	it	up	with	two	glasses	of
	wine.	Serve	it	in	a	deep	covered	dish,	put	in	the
	eggs	just	as	you	dish	it.
	Chicken	Stewed	with	New	Corn.
	Cut	up	the	chickens	as	for	pies,	season	them
	well,	have	green	corn	cut	off	the	cob,	put	a	layer
	of	chicken	in	the	bottom	of	a	stewpan	and	a	layer
	of	corn,	and	so	till	you	fill	all	in	;	sprinkle	in	salt,
	pepper	and	parsley	and	put	a	piece	of	butter	in,
	cover	it	with	water	and	put	on	a	crust	with	slits
	out	in	it,	let	it	boil	an	hour;	when	done	lay	the
	crust	in	a	deep	dish.	Dip	out	the	chicken	and
	corn	and	put	it	on	the	crust,	stir	in	the	gravy	a
	thickening	of	milk	and	flour;	when	this	boils	up
	pour	it	in	with	the	corn	and	chicken.	Chicken
	and	corn	boiled	together	in	a	pot	make	very	nice
	soup	with	dumplings.
	Mayonnaise.
	A	cold	roast	fowl	divided	into	quarters;	young
	lettuce	cut	in	quarters	and	placed	on	the	dish	with
	salad	dressing;	eggs	boiled	hard	and	cut	in	quar-
	ters,	placed	round	the	dish	as	a	garnish	;	capers
	and	anchovies	are	sometimes	added.
	Salmon	Curry.
	Have	2	slices	of	salmon,	weighing	about	1
	pound	each,	which	cut	into	pieces	of	the	size	of
	walnuts;	cut	up	2	middling-sized	onions,	which
	put	into	a	stew-pan	with	1	ounce	of	butter	and	a
	clove	of	garlic	cut	in	thin	slices	;	stir	over	the	fire
	till	becoming	rather	yellowish,	then	add	a	tea-
	spoonful	of	curry	powder,	and	half	that	quantity
	of	curry	paste.	Mix	all	well	together	with	a	pint
	of	good	broth	;	beat	up	and	pass	through	a	tammy
	into	a	stewpan;	put	in	the	salmon,	which	stew
	about	half	an	hour;	pour	off	as	much	of	the	oil
	as	possible.	If	too	dry,	moisten	with	a	little	more
	broth,	mixing	it	gently;	and	serve	as	usual,	with
	rice	separate.	Salmon	curry	may	also	be	made
	with	the	remains	left	from	a	previous	dinner,	in
	which	case	reduce	the	curry	sauce	until	rather
	thick	before	putting	in	the	salmon,	which	only	re-
	quires	to	be	made	hot	in	it.	The	remains	of	a
	turbot	may	also	be	curried	in	the	same	way,	and
	so	may	any	other	kind	of	fish.
	Pigeon	Pie.
	Truss	half	a	dozen	fine	large	pigeons,	as	for
	stewing;	season	them	with	pepper	and	salt,	and
	fill	them	with	veal	stuffing	or	some	parsley	chop-
	ped	very	fine,	and	a	little	pepper,	salt,	and	3	ounces
	of	butter	mixed	together.	Lay	at	the	bottom	of
	the	dish	a	rump	steak	of	about	a	pound	weight,
	cut	into	pieces	and	trimmed	neatly,	seasoned	and
	beat	out	with	a	chopper;	on	it	lay	the	pigeons,
	the	yolks	of	3	eggs	boiled	hard,	and	a	gill	of	broth
	or	water;	wet	the	edge	of	the	dish,	and	cover	it
	over	with	puff-paste;	wash	it	over	with	yolk	of
	egg,	and	ornament	it	with	leaves	of	paste,	and	the
	feet	of	the	pigeons.	Bake	it	an	hour	and	a	half
	in	a	moderate-	heated	oven.	Before	it	is	sent	to
	table	make	an	aperture	in	the	top,	and	pour	in
	some	good	gravy,	quite	hot.
	Gi'blet	Pie.
	Clean	well,	and	half	stew	2	or	3	sets	of	goosa


MEAT	PIES.
	211
	giblets;	cut	the	leg	in	2,	the	wing	and	neck	into
	3,	and	the	gizzard	into	4	pieces.	Preserve	the
	liquor,	and	set	the	giblets	by	till	cold	;	otherwise
	the	heat	of	the	giblets	will	spoil	the	paste	you
	cover	the	pie	with;	then	season	the	whole	with
	black	pepper	and	salt,	and	put	them	into	a	deep
	dish	;	cover	it	with	paste,	rub	it	over	with	yolk	of
	egg,	ornament,,	and	bake	it	an	hour	and	a	half	in
	a	moderate	oven.	In	the	mean	time	take	the	liquor
	the	giblets	were	stewed	in,	skim	it	free	from	fat,
	put	it	over	a	fire	in	a	clean	stewpan,	thicken	it
	a	little	with	flour	and	butter,	or	flour	and	water,
	season	it	with	pepper	and	salt	and	the	juice	of
	half	a	leinon	:	add	a	few	drops	of	browning,	strain
	it	through	a	fine	sieve,	and,	when	you	take	the
	pie	from	the	oven,	pour	some	of	this	into	it	through
	a	funnel.	Some	lay	in	the	bottom	of	the	dish	a
	moderately	thick	rump-steak.	If	you	have	any
	cold	game	or	poultry,	cut	it	in	pieces,	and	add	it
	to	the	above.
	Hump	Steak	Pie.
	Cut	3	pounds	of	rump	steak,	that	has	been	kept
	till	tender,	into	pieces	half	as	big	as	your	hand;
	trim	off"	all	the	skin,	sinews,	and	every	part	which
	has	not	indisputable	pretensions	to	be	eaten,	and
	beat	them	with	a	chopper.	Chop	very	fine	half	a
	dozen	eschalots,	and	mix	them	with	half	an	ounce
	of	pepper	and	salt	mixed	;	strew	some	of	the	mix-
	ture	at	the	bottom	of	the	dish,	then	a	layer	of
	steak,	then	some	more	of	the	mixture,	and	so	on
	till	the	dish	is	full;	add	half	a	gill	of	mushroom
	catsup,	and	the	same	quantity	of	gravy,	or	red
	wine;	cover	it	as	in	the	preceding	receipt,	and
	bake	it	two	hours.
	Large	oysters	parboiled,	bearded,	and	laid	alter-
	nately	with	the	steaks,	their	liquor	reduced	and
	substituted	instead	of	the	catsup	and	wine,	will
	be	a	variety.
	Chicken	Pie.
	Parboil	and	then	cut	up	neatly	two	young
	chickens	;	dry	them	;	set	them	over	a	slow	fire	for
	a	few	minutes.	Have	ready	some	veal	stuffing
	or	forcemeat;	lay	it	at	the	bottom	of	the	dish,
	and	place	in	the	chickens	upon	it,	and	with	it
	some	pieces	of	dressed	ham;	cover	it	with	paste.
	Bake	it	from	an	hour	and	a	half	to	two	hours.
	When	sent	to	table	add	some	good	gravy,	well
	seasoned	and	not	too	thick.
	Duck	pie	is	made	in	like	manner,	only	substi-
	tuting	duck	stuffing	instead	of	the	veal.
	The	above	may	be	put	into	a	raised	French
	crust,	and	baked.	When	done	take	off	the	top,
	and	put	a	ragout	of	sweetbread	to	the	chicken.
	Rabbit	Pie.
	Made	in	the	same	way,	but	make	a	forcemeat	to
	cover	the	bottom	of	the	dish,	by	pounding	a	quar-
	ter	pound	of	boiled	bacon	with	the	livers	of	the	rab-
	bits;	some	pepper	and	salt,	some	pounded	mace,
	some	chopped	parsley,	and	an	eschalot,	thoroughly
	beaten	together;	and	you	may	lay	some	thin	slices
	of	ready-dressed	ham	or	bacon	on	the	top	of	your
	rabbits.
	Raised	French	Pie.
	Make	about	2	pounds	of	flour	into	a	paste,	as
	directed	;	knead	it	well,	and	into	the	shape	of	a
	ball	;	press	your	thumb	into	the	centre,	and	work
	it	by	degrees	into	any	shape	(oval	or	round	is	the
	most	general)	till	about	five	inches	high;	put	it
	on	a	sheet	of	paper,	and	fill	it	with	coarse	flour
	1	or	bran	;	roll	out	a	covering	for	it	about	the	same
	'thickness	as	the	sides;	cement	its	sides	with	the
	yolk	of	egg	;	cut	the	edges	quite	even,	and	pinch
	it	round	with	the	finger	and	thumb	;	yolk-of-egg
	it	over	with	a	paste-brush,	and	ornament	it	in	any
	way	as	fancy	may	direct,	with	the	same	kind	of
	paste.	Bake	it	of	a	fine	brown	color,	in	a	slow
	oven,	and	when	done	cut	out	the	top,	remove	the
	flour	or	bran,	brush	it	quite	clean,	and	fill	it	up
	with	a	fricassee	of	chicken,	rabbit,	or	any	other
	entree	most	convenient.	Send	it	to	table	with	a
	napkin	under.
	Raised	Ham	Pie.
	Soak	four	or	five	hours	a	small	ham	;	wash	and
	scrape	it	well;	cut	off	the	knuckle,	and	boil	it	for
	half	an	hour;	then	take	it	up	and	trim	it	very
	neatly.	Take	off	the	rind	and	put	it	into	an	oval
	stewpan,	with	a	pint	of	Madeira	or	Sherry,	and
	enough	veal	stock	to	cover	it.	Let	it	stew	for	two
	hours,	or	till	three-parts	done;	take	it	out	and	set
	in	a	cold	place	;	then	raise	a	crust	as	in	the	fore-
	going	receipt,	large	enough	to	receive	it	;	put	in
	the	ham,	and	around	it	the	veal	forcemeat;	cover
	and	ornament.	It	will	take	about	one	hour	and	a
	half	to	bake	in	a	slow	oven.	When	done	take	off
	the	cover,	glaze	the	top,	and	pour	round	the	fol-
	lowing	sauce,	viz.:	take	the	liquor	the	ham	was
	stewed	in;	skim	it	free	from	fat;	thicken	with	a
	little	flour	and	butter	mixed	together,	a	few	drops
	of	browning,	and	some	cayenne	pepper.
	The	above	is	a	good	way	of	dressing	a	small
	ham,	and	has	a	good	effect	cold	for	a	supper.
	Raised	Pork	Pie.
	Make	a	raised	crust,	of	a	good	size,	with	paste,
	about	(	four	inches	high	;	take	the	rind,	and	chine-
	bone	'from	a	loin	of	pork,	cut	it	into	chops,	beat
	them	with	a	chopper,	season	them	with	pepper
	and	salt	and	powdered	sage,	and	fill	your	pie;	put
	on	the	top	and	close	it,	and	pinch	it	round	the
	edge;	rub	it	over	with	yolk	of	egg,	and	bake	it
	two	hours,	with	a	paper	over	to	prevent	the	crust
	from	burning.	When	done,	pour	in	some	good
	gravy,	with	a	little	ready-mixed	mustard	and	a
	teaspoonful	of	catsup.
	Scotch	Minced	Collops.
	Take	2	pounds	of	the	fillet	of	beef,	chopped
	very	fine;	put	it	in	a	stewpan,	and	add	to	it
	pepper	and	salt	and	a	little	flour;	add	a	little
	good	gravy,	with	a	little	catsup	and	Harvey
	sauce,	and	let	it	stew	for	twenty	minutes	over	a
	slow	fire.	Serve	up	very	hot,	garnished	with	fried
	sippet	of	bread.	This	quantity	of	beef	makes	a
	good-sized	dish.
	Beefsteak	Pudding.
	Get	rump	steaks,	not	too	thick	;	beat	them	with
	a	chopper;	cut	them	into	pieces	about	half	the
	size	of	your	hand,	and	trim	off	all	the	skin,	sinews,
	etc.	;	have	ready	an	onion	peeled	and	chopped	fine,
	likewise	some	potatoes	peeled	and	cut	into	slices
	a	quarter	of	an	inch	thick;	rub	the	inside	of	a
	basin	or	an	oval	plain	mould	with	butter,	sheet	it
	with	paste	as	directed	for	boiled	puddings;	season
	the	steaks	with	pepper,	salt,	and	a	little	grated
	nutmeg;	put	in	a	layer	of	steak,	then	another	of
	potatoes,	and	so	on	till	it	is	full,	occasionally
	throwing	in	part	of	the	chopped	onion	;	add	to	it
	half	a	gill	of	mushroom	catsup,	a	tablespoouful	of
	lemon	pickle,	and	half	a	gill	of	water	or	veal
	broth	;	roll	out	a	top,	and	close	it	well	to	prevent
	the	water	getting	in	;	rinse	a	clean	cloth	in	hot
	water,	sprinkle	a	little	flour	over	it,	and	tie	up	the
	pudding;	have	ready	a	large	pot	of	water	boiling,
	put	it	in,	and	boil	it	two	hours	and	a	half;	take
	it	up,	remove	the	cloth,	turn	it	downwards	in	a
	deep	dish,	and	when	wanted	take	away	the	basin
	or	mould.
	Volau	Vent.
	Roll	off	tart	paste	till	about	the	eighth	of	an
	inch	thick;	then	with	a	tin	cutter	made	for	that
	purpose	(about	the	size	of	the	bottom	of	the	dish


212
	COOKEKY.
	you	intend	sending	to	table),	cut	out	the	shape,
	and	lay	it	on	a	baking	plate	with	paper,	rub	i
	over	with	yolk	of	egg;	roll	out	good	puff-paste	an
	inch	thick,	stamp	it	with	the	same	cutter,	and	lay
	it	on	the	tart	paste,	then	take	a	cutter	two	sizes
	smaller,	and	press	it	in	the	centre	nearly	through
	the	puff-paste;	rub	the	top	with	yolk	of	egg	anc
	bake	it	in	a	quick	oven	about	twenty	minutes,	of
	a	light	brown	color;	when	done	take	out	the	paste
	inside	the	centre	mark,	preserving	the	top,	put	i
	on	a	dish	in	a	warm	place,	and	when	wanted,	fil
	it	with	a	white	fricassee	chicken,	rabbit,	ragout	of
	sweetbread,	or	any	other	entree	you	wish.
	To	make	a	Perigord	Pie.
	Take	half	a	dozen	partridges,	and	dispose	of
	their	legs	in	the	same	manner	as	is	done	with
	chickens,	when	intended	to	be	boiled.	Season
	them	well	with	pepper,	salt,	a	small	quantity	of
	cloves,	and	mace	beaten	fine.	Cut	2	pounds	of
	lean	veal,	and	1	pound	of	fat	bacon	into	small
	bits,	and	put	them	into	a	stewpan	with	a	pound
	of	butter,	together	with	some	shallots,	parsley,
	and	thyme,	all	chopped	together.	Stew	these	till
	the	meat	appears	sufficiently	tender.	Then	season
	it	in	the	same	manner	as	directed	for	the	part-
	ridges.	Strain	and	pound	the	meat	in	a	mortar
	till	it	is	perfectly	smooth,	then	mix	the	pulp	in
	some	of	the	liquor	in	which	it	has	been	stewed.
	The	pie-crust	being	raised,	and	ready	to	receive
	the	partridges,	put	them	in	with	the	above-men-
	tioned	forcemeat	over	them,	and	over	that	Jay
	some	thin	slices	of	bacon.	Cover	the	pie	with	a
	thick	lid,	and	be	sure	to	close	it	well	at	the	sides,
	to	prevent	the	gravy	from	boiling	out	at	the	place
	where	the	joining	is	made,	which	would	occasion
	the	partridges	to	eat	dry.	This	sized	pie	will	re-
	quire	three	hours'	baking,	but	be	careful	not	to
	put	it	in	a	fierce	heated	oven.	A	pound	of	fresh
	truffles	will	add	considerably	to	the	merits	of	this
	excellent	pie.
	Beefsteak	and	Oyster	Pie*
	Cut	3	pounds	of	fillet	of	beef	or	rump	steaks	into
	large	scallops,	fry	them	quickly	over	a	very	brisk
	fire	so	as	to	brown	them	before	they	are	half
	done;	then	place	them	on	the	bottom	of	the	dish,
	leaving	the	centre	open	in	two	successive	layers;
	fill	the	centre	with	four	dozen	oysters,	previously
	parboiled	and	bearded,	season	with	pepper	and
	salt,	and	pour	the	following	preparation	over	the
	whole.	When	the	scallops	of	beef	have	been
	fried	in	a	sauce	or	fryingpan,	pour	nearly	all	the
	grease	out,	and	shake	a	tablespoonful	of	flour	into
	it;	stir	this	over	the	fire	for	one	minute,	and	then
	add	a	pint	of	good	gravy	or	broth,	two	tablespoons-
	ful	of	mushroom	catsup,	and	an	equal	quantity
	of	Harvey	sauce,	and	the	liquor	of	the	oysters;
	stir	the	whole	over	the	fire,	and	keep	it	boiling
	for	a	quarter	of	an	hour.	Half	an	hour	after	this
	sauce	has	been	poured	into	the	pie,	cover	it	with
	puff	paste	in	the	usual	way,	bake	it	for	an	hour
	and	a	half,	and	serve.
	Chicken	Pie,	a	la	Reine.
	Cut	2	chickens	into	small	members,	as	for	fricas-
	see	;	cover	the	bottom	of	the	pie-dish	with	layers
	of	scallops	of	veal	and	ham	placed	alternately;
	season	with	chopped	mushrooms	and	parsley,
	pepper	and	salt,	then	add	a	little	white	sauce;
	next	place	in	the	dish	the	pieces	of	chicken	in	neat
	order,	and	round	these	put	a	plover's	egg	in	each
	cavity;	repeat	the	seasoning	and	the	sauce,	lay	a
	few	thin	slices	of	dressed	ham	neatly	trimmed	on
	the	top;	cover	the	pie	with	puff	paste,	ornament
	this	with	pieces	of	the	same	cut	into	the	form	of
	leaves,	etc.,	egg	the	pie	over	with	a	paste-brush,
	and	bake	it	for	one	hour	and	a	half.	A	very	good
	|	chicken	pie	may	be	made	by	omitting	the	plover's
	eggs,	mushrooms,	ham,	and	the	sauce;	substitut-
	ing	for	these	the	yolk	of	eggs	boiled	hard,	chop-
	ped	parsley,	bacon,	and	a	little	mushroom	catsup,
	some	common	gravy,	or	even	water.
	Beefsteak	and	Oyster	Pudding.
	Line	a	two-quart	pudding	basin	with	some	beef-
	suet	paste	;	fill	this	lining	with	a	preparation	simi-
	lar	to	that	described	for	making	beefsteak	and
	oyster	pie,	except	that	the	sauce	must	be	more	re-
	duced.	When	the	pudding	is	filled,	wet	the	edges
	of	the	paste	round	the	top	of	the	basin	with	a
	paste-brush	dipped	in	water,	cover	it	with	a	piece
	of	suet-paste	rolled	out	to	the	size	of	the	basin,
	fasten	it	down	by	bearing	all	round	the	edge	with
	the	thumb,	and	then	with	the	thumb	and	forefinger,
	twist	the	edges	of	the	paste	over	and	over	so	aa
	to	give	it	a.	corded	appearance.	This	pudding
	must	be	either	steamed	or	boiled	three	hours;
	when	done	turn	it	out	of	the	basin	carefully,	pour
	some	rich	brown	gravy	under	it	and	serve.
	Kidney	Pudding.
	Cut	two	pounds	of	sheep's	or	lamb's	kidneys
	into	scallops,	put	them	into	a	basin	with	some
	chopped	parsley,	shallot,	and	a	little	thyme,	and
	season	with	pepper	and	salt;	then	add	a	large
	gravyspoonful	of	good	sauce,	and	the	juice	of	half
	a	lemon	;	mix	these	ingredients	well	together.
	Line	a	basin	with	suet-paste,	and	fill	the	pudding
	with	the	foregoing	preparation;	cover	it	in	the
	usual	way,	steam	or	boil	it	for	two	hours	and	a
	half,	and	when	sent	to	table	pour	under	it	some
	rich	brown	gravy,	to	which	has	been	added	a
	ittle	Indian	soy,	and	serve.
	Eggs,	au	Gratin.
	Boil	the	eggs	hard,	and	when	done	take	off	the
	shells,	cut	them	in	slices,	and	set	them	aside	on	a
	plate.	Next,	put	a	large	tablespoonful	of	white
	auce	into	a	stewpan	to	boil	over	the	stove	fire,	and
	yhen	it	is	sufficiently	reduced,	add	2	ounces	of
	grated	Parmesan	cheese,	a	small	pat	of	butter,	a
	ittle	nutmeg,	pepper,	the	yolks	of	4	eggs,	and
	ihe	juice	of	half	a	lemon;	stir	this	quickly	over
	,be	stove	until	it	begins	to	thicken,	and	then
	withdraw	it	from	the	fire.	Place	the	eggs	in
	lose	circular	rows,	in	the	dish,	spread	some	of
	he	preparation	in	between	each	layer,	observing
	that	the	whole	must	be	dished	up	in	the	form	of	a
	dome	;	smooth	the	surface	over	with	the	remainder
	of	the	sauce,	strew	some	fried	bread-crumbs
	mixed	with	grated	Parmesan	cheese	over	the	top,
	put	some	fried	croutons	of	bread	or	pastry	round
	the	base,	and	set	them	in	the	oven	to	bake	for
	about	ten	minutes,	then	send	to	table.
	Omelet,	with	fine	Herbs.
	Break	6	eggs	in	a	basin,	to	these	add	a	gill
	of	cream,	a	small	pat	of	butter	broken	in	small
	pieces,	a	spoonful	of	chopped	parsley,	some	pep-
	per	and	salt;	then	put	4	ounces	of	fresh	butter
	in	an	omelet-pan	on	the	stove	fire;	while	the
	butter	is	melting,	whip	the	eggs,	etc.,	well	to-
	gether	until	they	become	frothy;	as	soon	as	the
	butter	begins	to	fritter,	pour	the	eggs	into	the
	pan,	and	stir	the	omelet	as	the	eggs	appear	to	set
	and	become	firm	;	when	the	whole	has	become	par-
	tially	set,	roll	the	omelet	into	the	form	of	an	oval
	cushion,	allow	it	to	acquire	a	golden	color	on	one
	side	over	the	fire,	and	then	turn	it	out	on	its	dish;
	pour	a	little	thin	sauce,	or	half	glaze	under	it,
	and	serve.
	Omelet,	with	Parmesan	Cheese.
	Break	6	eggs	into	a	basin,	then	add	a	gill	of
	cream,	4	ounces	of	grated	Parmesan	cheese,	sumo
	pepper,	and	a	little	salt;	beat	the	whole	well


SAUCES.
	213
	together,	and	finish	the	omelet	as	previously
	directed.
	Eggs	a	la	Dauphine.
	Boil	10	eggs	hard,	take	off	the	shells,	and	cut
	each	egg	into	halves,	lengthwise;	scoop	the	yolks
	out	and	put	them	into	the	mortar,	and	place	the
	whites	on	a	dish.	Add	4	ounces	of	butter	to	the
	yolks	of	eggs,	also	the	crumb	of	a	French-roll
	soaked	in	cream,	some	chopped	parsley,	grated
	nutmeg,	pepper	and	salt,	and	2	ounces	of	grated
	Parmesan	cheese;	pound	the	whole	well	together,
	and	then	add	1	whole	egg	and	the	yolks	of	2
	others	;	mix	these	well	together	by	pounding,	and
	use	this	preparation	for	filling	the	whites	of	eggs
	kept	in	reserve	for	the	purpose,	smooth	them	over
	with	the	blade	of	a	small	knife	dipped	in	water,	and
	as	they	are	filled	place	them	on	a	dish.	Next,
	with	some	of	the	remaining	part	of	the	prepara-
	tion,	spread	a	thin	foundation	at	the	bottom	of
	the	dish,	and	proceed	to	raise	the	eggs	up	in	3	or
	4	tiers,	to	a	pyramidal	form,	a	single	egg	crown-
	ing	the	whole	;	4	hard-boiled	yolks	of	eggs	must
	then	be	rubbed	through	a	wire-sieve,	over	the
	entremets	for	them	to	fall	upon	in	shreds,	like
	vermicelli	;	place	a	border	of	fried	crdutons	of
	bread	round	the	base,	and	set	the	eggs	in	the	oven
	for	about	twenty	minutes,	that	they	may	be	baked
	of	a	bright	yellow	color;	when	done	withdraw
	them,	pour	some	thin	Bechamel	round	the	entre-
	mets,	and	serve.
	Pontiff's	Sauce.
	Soak	slices	of	veal,	ham,	sliced	onions,	carrots,
	parsnips,	and	a	white	head	of	celery	;	add	a	glass
	of	white	wine,	as	much	good	broth,	a	clove	of
	garlic,	4	shallots,	1	clove,	a	little	coriander,	and
	2	slices	of	peeled	lemons.	Boil	on	a	slow	fire	till
	the	meat	is	done;	skim	it	and	sift	in	a	sieve;	add
	a	little	catsup,	and	a	small	quantity	of	fine	chop-
	ped	parsley,	just	before	it	is	used.
	Nun's	Sauce.
	Put	slices	of	veal	and	ham	in	a	stewpan,	with
	a	spoonful	of	oil,	2	mushrooms,	a	bunch	of	parsley,
	a	clove	of	garlic,	2	heads	of	cloves,	i	a	leaf	of
	laurel;	let	it	catch	a	little	on	the	fire:	then	add
	some	good	broth,	a	little	gravy,	and	some	white
	wine,	simmer	it	for	some	time,	skim	it	well,	and
	sift	in	a	sieve.	When	ready	add	2	or	3	green
	shallots,	and	a	dozen	of	pistachio-nuts,	whole.
	Sauce	Piquante.
	Put	a	bit	of	butter	with	2	sliced	onions	into	a
	stewpan,	with	a	carrot,	a	parsnip,	a	little	thyme,
	laurel,	basil,	2	cloves,	2	shallots,	a	clove	of	gurlic,
	and	some	parsley	;	turn	the	whole	over	the	fire
	until	it	be	well	colored;	then	shake	in	some	flour,
	and	moisten	it	with	some	broth,	and	a	spoonful
	of	vinegar.	Let	it	boil	over	a	slow	fire;	skim	and
	strain	it	through	a	sieve.	Season	it	with	salt	and
	pepper,	and	serve	it	with	any	dish	required	tc	be
	heightened.
	Sauce	for	Veal.
	Take	the	bones	of	cold	roast	or	boiled	veal,
	dredge	them	well	with	flour,	arid	put	them	into	a
	stewpan,	with	a	pint	and	a	half	of	broth	or	water,
	a	small	onion,	a	little	grated	or	finely	minced
	lemon-peel,	or	the	peel	of	a	quarter	of	a	small
	lemon	pared	as	thin	as	possible,	half	a	teaspoon-
	ful	of	salt,	and	a	blade	of	pounded	mace	;	to	thicken
	it,	rub	a	tablespoonful	of	flour	into	half	an	ounce
	of	butter	;	stir	it	into	the	broth,	and	set	it	on	the
	fire,	and	let	it	boil	very	gently	for	about	half	an
	hour,	strain	through	a	tammis	or	sieve,	and	it	is
	ready	to	put	to	the	veal	to	warm	up,	which	is	to
	be	done	by	placing	the	stewpan	by	the	side	of	the
	fire.	Squeeze	in	half	a	lemon,	and	cover	the	bot-
	tom	of	the	dish	with	tousled	bread	sippets	cut
	into	triangles,	and	garnish	the	dish	with	slices	of
	ham	or	bacon.
	JSechamel,	or	White	Sauce.
	Cut	in	square	pieces,	half	an	inch	thick,	2	pounds
	of	lean	veal,	i	a	pound	of	lean	ham,	melt	in	a
	stewpan	2	ounces	of	butter;	when	melted	let	the
	whole	simmer	until	it	is	ready	to	catch	at	the	bot-
	tom	(it	requires	great	attention,	as.	if	it	happen	to
	catch	at	the	bottom	of	the	stewpan,	it	will	spoil
	the	look	of	your	sauce),	then	add	to	it	3	table-
	spoonsful	of	flour;	when	well	mixed,	add	to	it	3
	pints	of	broth	or	water,	pour	a	little	at	a	time,
	that	the	thickening	be	smooth,	stir	it	until	it	boils,
	put	the	stewpan	on	the	corner	of	the	stove	to	boil
	gently	for	two	hours,	season	it	with	4	cloves,	1
	onion,	12	peppercorns,	a	blade	of	mace,	a	few
	mushrooms,	and	a	fagot	made	of	parsley,	a	sprig
	of	thyme,	and	a	bay-leaf.	Let	the	sauce	reduce
	to	a	quart,	skim	the	fat	off,	and	strain	it	through
	a	tammis	cloth.
	Kitchener's	(Dr.)	Sauce,	Superlative.
	Claret	or	Port	wine,	and	mushroom	catsup,	a
	pint	of	each	;	i	a	pint	of	walnut	or	other	pickle
	liquor;	pounded	anchovies,	4	ounces;	fresh	lemon-
	peel,	pared	very	thin,	1	ounce;	peeled	and	sliced
	shallots,	the	same	;	scraped	horse-radish,	1	ounce	;
	allspice	and	black	pepper	powdered,	an	ounce
	each	;	Cayenne,	1	drachm,	or	curry	powder,	3
	drachms;	celery-seed,	bruised,	a	drachm.	All
	avoirdupois	weight.	Put	these	into	a	wide	mouth
	bottle,	stop	it	close,	shake	it	up	every	day	for	a
	fortnight,	and	strain	it,	when	some	think	it	im-
	proved	by	the	addition	of	a	quarter	pint	soy,	or
	thick	browning,	and	you	will	have	a	"delicious
	double	relish."
	Sauce	Italienne.
	Put	a	piece	of	butter	into	a	stewpan,	with
	mushrooms,	onion,	parsley,	and	^	of	a	laurel-leaf,
	all	cut	fine;	turn	the	whole	over	the	fire	for	some
	time,	and	shake	in	a	little	flour;	moisten	it	with
	a	glass	of	white	wine,	and	as	much	good	broth	;
	add	salt,	pepper,	and	a	little	mace	:	beat	all	fine.
	Let	it	boil	half	an	hour;	then	skim	away	all	the
	fat,	and	serve	it	up.	A	fine	flavor	may	be	given
	to	it	whilst	boiling,	by	putting	in	a	bunch	of	sweet
	herbs,	which	take	out	before	the	dish	is	served	up.
	Ragout	of	Asparagus.
	Scrape	100	of	grass	clean;	put	them	into	cold
	water;	cut	them	as	far	as	is	good	and	green;
	chop	small	2	heads	of	endive,	1	young	lettuce,
	and	1	onion.	Put	of	a	pound	of	butter	into	the
	stewpan,	and	when	it	is	melted,	put	in	the	grass
	with	the	other	articles.	Shake	them	well,	and
	when	they	have	stewed	10	minutes,	season	them
	with	a	little	pepper	and	salt;	strew	in	a	little
	flour,	shake	them	about,	and	then	pour	on	a	pint
	of	gravy.	Stew	the	whole	till	the	sauce	is	very
	good	and	thick,	and	then	pour	all	into	the	dish.
	Garnish	with	a	few	of	the	small	tops	of	the	grass.
	Ragout	of	Mushrooms.
	Broil	on	a	gridiron	some	large	peeled	mush-
	rooms,	ani	clean	off	the	inside;	when	the	outside
	is	brown,	put	them	into	a	stewpan	with	a	suffi-
	cient	quantity	of	water	to	cover	them;	when	they
	have	stewed	10	minutes,	put	to	them	1	spoonful
	of	white	wine,	the	same	of	browning,	and	a	little
	vinegar.	Thicken	it	with	butter	and	flour,	give	a
	gentle	boil,	and	serve	it	up	with	sippets	round	tho
	dish.
	Ragout	of	Artichoke	Buttons.
	Soak	them	in	warm	water	for	two	or	three	hours,
	changing	the	water	;	then	put	them	into	the	stew-
	pan	with	some	good	gravy,	mushroom	catsup	or
	powder.	Add	a	little	Cayenne	pepper	and	salt


214
	COOKERY.
	When	they	boil	;	thicken	them	with	a	little	flour,
	put	them	into	the	dish	with	sauce	over	them,	and
	serve	them	hot.
	Ragout	of	Calves'	Sweetbreads.
	Scald	2	or	3	sweetbreads,	cut	each	.	into	3
	or	4	pieces,	and	put	them	into	a	stewpan	with
	mushrooms,	butter,	and	a	fagot	of	sweet	herbs;
	soak	these	together	a	moment,	then	add	broth
	and	gravy;	simmer	on	a	slow	fire,	skim	the	sauce
	well,	and	reduce	it;	season	with	pepper,	salt	am
	lemon-juice	when	ready.
	Ragout	of	Roots.
	Cut	carrots	and	parsnips	to	the	length	of	a	fin
	ger,	and	of	much	the	same	thickness;	boil	them
	till	half	done	in	water,	put	them	into	a	stewpan
	with	small	bits	of	ham,	chopped	parsley,	and
	shallots,	pepper	and.	salt,	a	glass	of	wine	and
	broth	;	let	them	stew	slowly	until	the	broth	is	re-
	duced	pretty	thick,	and	add	the	squeeze	of	a	lemon
	when	ready	to	serve.	Formaigre,	instead	of	ham
	use	mushrooms,	and	make	a	mixture	beat	up	with
	yolks	of	eggs	and	maigre	broth.	Celery	is	done
	much	the	same,	only	it	is	cut	smaller.	If	these
	roots	are	to	be	served	in	a	boat	for	sauce,	boil
	them	tender	in	the	broth-	pot,	or	in	water,	cut	them
	into	the	desired	length,	and	serve	with	a	good
	gravy	or	white	sauce.
	Cottage	Cheese.
	Take	1	or	more	quarts	of	sour	milk,	put	it	in	a
	warm	place,	and	let	it	remain	until	the	whey	sep-
	arates	from	the	curd	;	then	pour	it	into	a	three-
	cornered	bag,	hang	it	up,	and	let	it	drain	until
	every	particle	of	whey	has	dripped	from	it	;	then
	turn	it	out,	and	mash	with	a	spoon	until	very	fine,
	after	which	add	a	little	milk	or	cream,	with	salt	to
	taste	;	before	sending	to	table	(if	liked)	dredge	a
	little	black	pepper	over	the	top.
	MtAtre	d'	Hotel	Butter.
	Put	J	of	a	pound	of	fresh	butter	upon	a	plate,
	the	juice	of	two	lemons,	and	2	large	tablespoons-
	ful	of	chopped	parsley,	^	a	teaspoon	ful	of	salt,
	and	half	that	quantity	of	black	pepper	;^mix	all
	well	together,	and	keep	in	a	cool	place	for	use.
	Mushroom	Catsup.
	Clean	the	mushrooms	by	wiping	them,	and	cut-
	ting	off	the	ends	of	the	stems.	Put	them	in	a	deep
	pan,	and	sprinkle	salt	over	each	layer.	Let	them
	remain	for	2	days.	Then	put	them	in	a	sieve,	and
	strain	off	all	the	juice.	Pour	it	into	your	preserv-
	ing-kettle,	allow	12	cloves,	12	allspice,	2	or	3
	pieces	of	mace,	and	of	a	small	nutmeg,	grated.
	Let	it	boil	for	fifteen	minutes,	remove	it	from	the
	fire,	and	let	it	stand	for	two	or	three	days.	Strain
	and	bottle	for	use.
	Tomato	Catsup.
	Take	i	a	peck	of	tomatoes,	wash	and	slice	them	;
	put	them	in	your	preserving-kettle,	and	let	them
	stew	gently	until	quite	soft,	but	do	not	stir	them.
	Strain	the	juice	through	a	sieve,	pour	it	back	into
	the	kettle.	Add	24	cloves,	^	an	ounce	of	allspice,
	^	an	ounce	of	mace;	salt	and	Cayenne	to	your
	taste.	Set	it	on	the	fire,	and	let	it	boil	until	re-
	duced	to	half	the	original	quantity.	The	next
	day	strain	out	the	spice,	and	to	every	pint	of	juice
	add	i	gill	of	vinegar,	and	bottle	for	use.
	Wine	Sauce.
	Two	ounces	of	butter,	2	teaspoonsful	of	flour,
	a	pint	of	boiling	water,	1	gill	of	Madeira	wine,	J
	a	pound	of	sugar,	a	prated	nutmeg.	Mix	the
	flour	and	butter	together;	pour	in	the	boiling
	water	;	let	it	boils	a	few	minutes	;	then	add	the
	sugar	and	wine.	Just	before	going	to	table	add
	the	nutmeg.	Serve	hot.
	Cream	Bechamel	Sauce.
	Put	6	ounces	of	fresh	butter	into	a	middle-sized
	stewpan	;	add	4	ounces	of	sifted	flour,	some	nut-
	meg,	a	few	peppercorns,	and	a	little	salt;	knead
	the	whole	well	together;	then	cut	1	carrot	and	1
	onion	into	very	thin	slices,	throw	them	into	the
	stewpan,	and	also	bouquet	of	parsley	and	thyme,
	tied	together;	next	moisten	these	with	a	quart	of
	white	broth	and	a	pint	of	cream;	and	having
	stirred	the	sauce	over	the	stove-fire	for	about	an
	hour,	pass	it	through	the	tammy	into	the	basin
	for	use.	This	sauce	is	not	expensive,	neither	does
	it	require	much	time	or	trouble	to	make.	It	i
	useful	as	a	substitute	for	other	white	sauces,	and
	also	for	many	other	purposes.
	Poor	Man's	Sauce.
	Chop	an	onion	very	fine,	put	it	into	a	stewpan
	with	a	small	piece	of	butter,	and	gently	fry	the
	onion	on	the	fire	until	it	assumes	a	light-brown
	color;	then	add	a	tablespoonful	of	white-wine
	vinegar,	and	a	pinch	of	pepper;	allow	these	to
	simmer	for	3	minutes,	and	then	add	a	small
	ladleful	of	blond	of	veal	or	consomme;	let	the
	whole	be	reduced	to	half	the	original	quantity;
	and,	just	before	using	the	sauce,	throw	in	a	spoon-
	ful	of	chopped	and	blanched	parsley".
	Poivrade	Sauce.
	Take	1	carrot,	1	onion,	and	1	head	of	celery;
	cut	them	into	very	small	dice,	and	place	them	in
	a	stewpan,	with	2	ounces	of	raw	lean	of	h;im	cut
	similarly,	some	thyme,	and	1	bay-leaf,	1	blade	of
	mace,	a	few	peppercorns,	and	some	parsley;	fry
	these	with	a	little	butter,	of	a	light-brown	color;
	moisten	with	2	glasses	of	sherry	and	1	of	French
	vinegar;	reduce	the	above	to	one-half	its	quan-
	tity,	and	then	add	a	small	ladleful	of	brown	sauce
	and	a	little	consomme	;	stir	the	sauce	till	it	boils,
	and	then	set	it	by	the	side	to	clear	itself;	skim	it,
	and	pass	it	through	a	tammy	to	keep	ready
	for	use.
	Indian	Curry	Sauce.
	Take	2	large	onions,	1	carrot,	and	1	head	of
	celery,	and	slice	them	very	thin;	place	these	with
	2	ounces	of	fresh	butter	in	a	stewpan,	and	fry
	ihem	over	a	slow	fire	till	the	onions	are	nearly
	melted,	but	without	becoming	brown	;	add	3
	jlades	of	mace,	some	thyme,	and	1	bay-leaf,	1
	Douquet	of	parsley,	and	2	tablespoon	sful	of	Cooks'
	or	Bruce's	meat	curry	paste,!	tablespoonful	of	curry
	powder,	and	as	much	browning	or	flour	as	may	he
	required	to	thicken	the	quantity	of	sauce	needed;
	moisten	with	some	good	broth	or	consomme,	and
	stir	the	sauce	on	the	fire	till	it	boils	;	then	set	it
	by	the	side	to	clear	itself	of	the	butter,	etc.	Hav-
	ng	skimmed	and	reduced	the	sauce	to	a	proper	con-
	sistency,	pass	it	through	a	tammy	(extracting	the
	mrsley),	as	for	a	puree,	and	take	it	up	ready	for
	use,	or	add	it	to	whatever	kind	of	meat	is	pre-
	mred	for	the	curry;	observing	that	the	broth
	hereof	should	be	used	for	making	the	sauce.
	Brown	Oyster	Sauce.
	Prepare	this	precisely	as	the	last	sauce,	but,	in-
	tead	of	the	cream,	use	an	equal	quantity	of	brown
	;ravy.	Brown	oyster	sauce	is	a	very	desirable
	iccessory	to	beefsteaks,	beef-pudding,	beefsteak
	)ie,	broiled	slices	of	cod-fish,	and	various	other
	lain	dressed	dishes.
	German	Sweet	Sauce.
	Stew	6	ounces	of	dried	cherries	in	2	glasses	of
	ed	wine,	together	with	some	bruised	cinnamon,
	loves	and	lemon-peel,	for	20	minutes	on	a	slow
	fire;	pass	the	whole	through	a	tammy,	and	put	it
	into	a	stewpan	with	a	little	reduced	brown	sauce
	and	6	ounces	of	stewed	prunes.


SAUCES	;	ETC.
	215
	This	sauce	is	in	great	request	for	German	dishes	;
	it	improves	the	flavor	of	braized	venison	in	its	va-
	ried	forms	of	preparation,	and	is	preferred	by
	many	for	that	purpose	to	Poivrade	or	Piquante
	sauce.
	Cherry	Sauce.
	Put	a	pot	of	black	currant	jelly	into	a	stewpan,
	together	with	6	ounces	of	dried	cherries,	a	small
	stick	of	cinnamon,	and	12	cloves	tied	up	in	a
	piece	of	muslin;	moisten	with	pint	of	red	wine,
	and	set	the	whole	to	simmer	gently	on	a	slow	fire
	for	10	minutes;	then	take	out	the	cinnamon	and
	ftuves,	and	send	to	table.
	This	kind	of	sauce	is	well	adapted	for	roast
	hare	or	venison.
	Red	Currant	Jelly	Sauce	for	Venison.
	Bruise	1	stick	of	cinnamon	and	12	cloves,	and
	put	them	into	a	small	stewpan	with	2	ounces	of
	sugar,	and	the	peel	of	one	lemon	pared	off	very
	thin,	and	perfectly	free	from	any	portion	of	white
	pulp	;	moisten	with	3	glasses	of	Port	wine,	and	set
	the	whole	to	simmer	gently	on	the	fire	for	i	of	an
	hour	:	then	strain	it	through	a	sieve	into	a	small
	stewpan,	containing	a	pot	of	red	currant	jelly.
	Just	before	sending	the	same	to	table	set	it	on	the
	fire	to	boil,	in	order	to	melt	the	currant	jelly,	so
	that	it	may	mix	with	the	essence	of	spice,	etc.
	Fried	Bread	Sauce.
	Mince	a	little	lean	ham,	and	put	it	into	a	small
	stewpan.	wirh	1	chopped	shallot,	some	grated	nut-
	meg,	mignonette-	pepper,	and	^	a	pint	of	good
	gravy;	simmer	the	whole	on	the	stove-fire	till	re-
	duced	to	half,	then	strain	it	with	pressure	through
	a	tammy	into	another	small	stewpan,	containing	4
	tablespoonfuls	of	fried	bread-crumbs	of	a	light-
	brown	color,	and	some	chopped	parsley,	and	a
	little	essence	of	chicken,	and	the	juice	of	%	a
	lemon;	stir	the	sauce	till	it	boils,	and	serve.
	This	kind	of	sauce	is	appropriate	for	all	small
	birds,	such	as	wheat-ears,	ortolans,	ruffs	and
	reeves,	etc.,	etc.
	Brown	Gravy	for	Roast	Veal.
	Place	4	ounces	of	fresh	butter	in	a	stewpan
	and	knead	it	with	a	good	tablespoonful	of	flour;
	add	a	ladleful	of	good	brown	gravy,	some	essence
	of	mushrooms	or	mushroom	catsup,	a	little	grated
	nutmeg,	and	pepper;	stir	the	sauce	on	the	stove,
	and	keep	it	gently	boiling	for	ten	minutes.	If
	it	becomes	too	thick	add	a	little	more	gravy,
	so	as	to	keep	it	of	the	same	consistency	as	any
	other	sauce;	finish	with	a	little	lemon	-juice.	If
	there	is	no	gnivy	or	essence	of	mushrooms	at
	hand,	use	in	their	stead	a	ladleful	of	water,	a	piece
	of	glaze,	some	mushroom	cutsup,	and	a	little	In-
	dian	soy;	these	will	answer	nearly	the	same
	purpose.
	Plain	Curry	Sauce.
	Put	2	ounces	of	fresh	butter	into	a	stewpan,
	together	with	rather	more	than	an	ounce	of	flour
	and	a	good	tablespoonful	of	curry-paste	or	pow-
	der;	knead	these	well	together,	then	add	a	little
	shred	carrot,	celery	and	onions;	moisten	with
	abuut	a	pint	of	good	strong	consumme;	stir	the
	sauce	on	the	fire	until	it	boils,	and	after	having
	kept	it	boiling	for	about	twenty	minutes,	pass	it
	through	the	tammy,	as	for	a	puree;	then	remove
	the	sauce	into	a	bain-marie	or	stewpan,	to	be	used
	when	required.	This	economical	method	of	mak-
	ing	curry	sauce	should	only	be	resorted	to	in	cases
	of	emergency	or	necessity,	otherwise	it	is	desirable
	to	follow	the	directions	contained	in	Indian	Curry
	Sauce.
	Caper	Sauce	for	Boiled	Mutton.
	To	about	half	a	pint	of	good	butter	sauce	add	a
	tablespoonful	of	capers,	with	a	little	pepper	and
	salt.
	Mayonnaise	Sauce.
	Place	two	raw	yolks	of	eggs	in	a	round-bottomed
	basin,	and	set	this	in	a	deep	saucepan	containing
	some	pounded	ice;	add	a	little	pepper	and	salt	to
	the	yolks,	and	proceed	to	work	them	quickly	with
	the	back	part	of	the	bowl	of	a	wooden	spoon,
	moistening	at	intervals	with	salad-oil	and	vine-
	gar,	which	must,	however,	be	sparingly	used	at
	first,	and	gradually	increased	as	you	proceed,
	until	by	this	means	the	quantity	of	sauce	desired
	is	produced;	add	a	little	lemon-juice	to	make	the
	sauce	white.
	Boar's	Head	Sauce.
	Grate	a	stick	of	horse-radish,	and	place	it	in	a
	basin	with	4	ounces	of	red	currant-jelly,	a	spoon-
	ful	of	mixed	mustard,	the	grated	rind	of	an	orange
	and	lemon,	together	with	the	juice	of	both;	2
	ounces	of	pounded	sugar,	a	tablespoonful	of	vine-
	gar,	and	2	tablespoonfuls	of	salad-oil.	Mix	these
	ingredients	thoroughly	together	and	serve.
	M	'tdlaga-tawny	Soup.
	Cut	4	pounds	of	a	breast	of	veal	into	pieces,
	about	two	inches	by	one;	put	the	trimmings	into
	a	stewpan	with	2	quarts	of	water,	12	corns	of
	black	pepper,	and	the	same	of	allspice;	when
	it	boils	skim	it	clean,	and	let	it	boil	an	hour	and
	a	half,	then	strain	it	off;	while	it	is	boiling,	fry	of
	a	nice	brown	in	butter	the	bits	of	veal	and	4
	onions	;	when	they	are	done	put	the	broth	to	them,
	and	put	it	on	the	fire;	when	it	boils	skim	it	clean,	let
	it	simmer	half	an	hour,	then	mix	2	spoonfuls	of
	curry	and	the	same	of	flour	with	a	little	cold
	water,	and	a	teaspoonful	of	salt;	add	these	to	the
	soup,	and	simmer	it	gently	till	the	veal	is	quite
	tender,	and	it	is	ready;	or	bone	a	couple	of	fowls
	or	rabbits,	and	stew	them	in	the	manner	directed
	above	for	the	veal	;	and	you	may	put	in	a	bruised
	shallot,	and	some	mace	and	ginger,	instead	of
	black	pepper	and	allspice.
	A	Tureen	of	Hodye-Podge	of	Different	Sorts.
	Take	either	a	brisket	of	beef,	mutton,	steaks,
	whole	pigeons,	rabbits	cut	in	quarters,	veal	or
	poultry	;	boil	a	long	time	over	a	slow	fire	in	a	short
	liquid,	with	some	onions,	carrots,	parsnips,	tur-
	nips,	celery,	a	bunch	of	parsley,	green	shallots,	1
	clove	of	garlic,	3	of	spices,	a	laurel	leaf,	thyme,
	a	little	basil,	large	thick	sausages,	and	thin	broth
	or	water	;	when	done	drain	the	meat	and	place	it
	upon	a	dish	intermixed	with	roots,	sift	and	skim
	the	sauce,	reduce	some	of	it	to	a	glaze,	if	desired;
	glaze	the	meat	with	it,	then	add	some	gravy	on
	the	same	stewpan,	and	broth	sufficient	to	make
	sauce	enough	with	pepper	and	salt	;	sift	it	in	a
	sieve,	and	serve	upon	the	meat.	If	brisket	of	beef
	is	used,	let	it	be	half	done	before	putting	in	the
	roots,	which	should	be	scalded	first,	as	it	makes
	the	broth	more	palatable.
	Hotch-Potch.	(Meg	Dod's	Recipe.)
	Make	the	stock	of	sweet	fresh	mutton.	Grate
	the	zest	of	2	or	3	large	carrots,	slice	down	also
	young	turnips,	young	onions,	lettuce	and	parsley.
	Have	a	full	quart	of	these	things	when	sliced,	and
	another	of	green	peas,	and	sprays	of	cauliflower.
	Put	in	the	vegetables,	withholding	half	the	peas
	till	near	the	end	of	the	process.	Cut	down	4
	pounds	of	ribs	of	lamb	into	small	chops,	trimming
	off	superfluous	fat,	and	put	them	into	the	soup.
	Boil	well	and	skim	carefully;	add	the	remaining
	peas,	white	pepper	and	salt,	and	when	thick
	enough	serve	the	chops	in	the	tureen	with	tho
	hotch-potch.
	Winter	Soup.
	Make	a	good	brown	stock	of	a	small	shin	of


216
	COOKERY.
	beef,	with	vegetables,	carrots,	turnips,	onions	and
	celery;	wben	sufficiently	boiled	the	vegetables
	must	be	taken	out	whole,	and	the	soup	seasoned
	with	pepper	and	salt	and	a	little	Cayenne	to	taste,
	also	a	little	Harvey	sauce	and	catsup;	then	fry
	some	mutton	cutlets,	the	quantity	required	for	the
	number,	a	pale	brown,	add	them	to	the	soup	with
	the	vegetables	cut	up	small.
	Vermicelli	and	Vegetable	Soup.
	Five	pounds	of	lean	beef,	2	heads	of	celery,	2
	carrots,	2	turnips,	4	onions,	1	bunch	of	sweet
	herbs	(in	a	muslin	bag),	i	an	ounce	of	white	pep-
	per,	i	an	ounce	of	allspice,	a	little	salt,	5	pints	of
	water.	To	be	boiled	six	hours,	well	skimmed	and
	strained	from	the	vegetables,	etc.	Next	day	1
	carrot,	1	turnip,	the	hearts	of	the	2	heads	of	celery,
	to	be	boiled	in	water	after	being	cut	into	dice,	and
	added	to	the	soup	with	of	a	pound	of	vermicelli.
	Liebig's	Broth.
	Cut	i	a	pound	of	freshly-killed	beef	or	chicken
	into	small	pieces.	Add	to	it	1J	pounds	of	water,
	in	which	are	dissolved	4	drops	of	muriatic	acid
	and	f	of	a	drachm	of	salt.	Mix	all	well	together,
	and	let	them	stand	for	an	hour.	Then	strain
	through	a	hair	sieve,	but	without	pressing	or
	squeezing.	Pour	it	again	and	again	through	the
	sieve	until	clear.	Pour	a	pound	of	pure	water
	over	what	is	left	on	the	sieve.	This	broth	is	to	be
	given	cold	to	the	sick.
	Curry.
	Take	the	skin	off	2	chickens;	carve,	wash	and
	dry	them	;	put	them	in	a	stewpan	with	a	teacupful
	of	water,	salt,	and	a	few	onions,	and	stew	them
	with	a	few	green	peas,	or	the	egg-plant,	till	ten-
	der;	then	take	a	lump	of	butter	the	size	of	a
	pigeon's	egg,	a	little	mace,	Cayenne	pepper	to
	taste,	a	teaspoonful	each	of	fresh	turmeric	and
	cardamoms,	pounded	with	a	shallot	in	a	marble
	mortar;	roll	these	ingredients	with	a	little	flour
	in	the	butter,	and	dissolve	them	in	the	stew.	If
	the	curry	is	to	be	brown,	it	must	be	fried	a	little
	before	the	curry-ball	is	added	to	the	gravy.
	Another.	Carve	a	pair	of	fat	young	fowls	with
	a	sharp	knife,	precisely	as	if	at	table;	dust	them
	with	flour,	fry	them	in	butter	till	they	are	well
	browned,	lay	them	in	a	stewpan,	with	slips	of	4
	large	onions	;	add	boiling	water	to	the	browning,
	etc.,	left	in	the	pan,	give	it	a	boil,	and	pour	the
	whole	over	your	chicken;	if	not	liquor	enough	to
	rather	more	than	cover	it,	add	hot	water;	put	on
	the	lid	of	your	pan	and	set	it	on	hot	coals.	In
	half	an	hour	take	out	a	cup	of	the	gravy,	mix	it
	well	with	a	tablespoonful	of	curry	powder,	and
	throw	it	again	into	the	pan	;	stir	it	well	round	;
	taste	and	see	if	your	gravy	is	warm,	if	not	.add
	Cayenne;	bubble	the	whole	quietly	till	the	fowls
	are	tender,	serve	in	a	deep	dish	with	boiled	rice.
	Malay's	Gurry.
	Proceed	as	above;	fry	the	onions,	pieces	of
	fowls,	and	a	couple	of	egg-plants	in	slices	:	put
	the	whole	in	your	stewpan	with	the	milk	of	2
	cocoa-nuts;	grate	the	flesh,	put	it	into	a	linen
	bag	and	squeeze	out	the	juice,	which	put	in	the
	saucepan	likewise;	add	the	curry	and	finish	as
	above.
	Curry	Powder.
	Coriander	seed,	3	ounces	;	turmeric,	5	ounces	;
	black	pepper,	mustard	and	ginger,	each	1	ounce	;
	lesser	cardamom	seeds,	\	an	ounce;	Cayenne	pep-
	per,	i	an	ounce;	cinnamon	and	cummin	seed,	\
	of	an	ounce	each.	Dry	them	well	;	reduce	them
	separately	to	a	powder;	pass	them	through	a	fine
	sieve,	and	mix	them	well.	It	should	be	kept	in	a
	closely-stopped	bottle	in	a	dry	place.
	White	Soup.
	Stew	a	knuckle	of	veal	and	a	scrag	of	mutton
	three	or	four	hours,	with	spice;	strain	it;	blanch
	i	a	pound	of	sweet	almonds;	beat	them	with	a
	spoonful	or	two	of	cream	to	prevent	their	oiling;
	put	them	with	a	pint	of	cream	into	the	soup,	stir
	it	and	give	it	a	boil;	strain	it	through	a	cloth,
	squeeze	the	almonds	as	dry	as	possible,	heat	it
	again,	and	thicken	it	as	a	custard	with	eggs;	put
	a	toasted	roll	in	the	tureen,	and	pour	the	soup
	over	it.	If	there	is	a	breast	of	cold	fowl	or	veal,
	less	almonds	will	do.	If	the	meat	be	stewed	and
	strained	the	day	before,	it	does	much	better.
	To	make	Jelly	Broth.
	Put	into	the	stewpan	slices	of	beef,	veal	fillet,
	a	fowl,	and	one	or	two	partridges,	according	to
	the	quantity	required.	Put	it	on	the	fire	without
	liquid	until	it	catches	a	little,	and	add	the	meat
	now	and	then.	To	give	it	a	proper	color,	add	some
	good	clear	boiling	broth	and	scalded	roots,	ns	car-
	rots,	turnips,	parsnips,	parsley	roots,	celery,	large
	onions,	two	or	three	cloves,	a	small	bit	of	nutmeg
	and	whole	pepper.	Boil	it	on	a	slow	fire	about
	four	or	five	hours	with	attention,	and	add	a	few
	cloves	of	garlic	or	eschalots,	and	a	small	fagot	or
	bunch	of	parsley	and	thyme	tied	together.	When
	it	is	of	a	good	yellow	color,	sift	it;	it	serves	for
	sauces,	and	adds	strength	to	the	soups.
	Preparation	of	Calf's	Udder.
	The	udder	is	an	elongated	piece	of	fat-looking
	substance	attached	to	the	inner	part	of	a	leg	of
	veal.	It	is	easily	separated	from	the	meat	by	a
	knife,	and	should	then	be	bound	round	with	twine
	in	the	shape	of	a	sausage,	so	as	to	prevent	it	from
	falling	to	pieces	on	taking	it	out	of	the	stockpot;
	the	udder	so	tied	up	is	then	put	into	the	stockpot
	to	boil.	Having	allowed	the	dressed	udder	time
	to	cool	and	get	firm,	either	on	the	ice	or	otherwise,
	pare	off	the	outside	with	a	knife,	cut	it	into	small
	pieces,	and	pound	it	in	a	mortar;	then	rub	it
	through	a	wire	sieve	with	a	wooden	spoon,	and
	put	it	on	a	plate	upon	the	ice	to	cool,	in	order	that
	it	may	be	quite	firm	when	required	for	use.
	Note.	The	two	foregoing	preparations	being
	the	basis	of	a	great	variety	of	forcemeats,	it	is
	essential	that	they	should	be	well	understood	be-
	fore	attempting	the	following	more	complicated
	amalgamations.	It	should	also	be	observed,	that
	all	meat	and	fish	intended	for	quenelles	must	be
	forced	through	a	wire	sieve	by	rubbing	it	vigoi
	ously	with	the	back	of	a	wooden	spoon,	and	then
	be	kept	on	ice	till	used.
	Forcemeat	of	Liver	and	Ham,	for	Raised	Pies.
	Take	the	whole	or	part	of	a	light-colored	calf	I
	liver,	or	several	fat	livers	of	any	kind	of	poultry,
	if	to	be	obtained.	If	calf's	liver	be	used,	cut	it
	into	rather	small	square	pieces,	and,	if	time	per-
	mit,	steep	them	in	cold	spring-water,	in	order	to
	extract	the	blood,	so	that	the	forcemeat	may	be
	whiter.	Take	the	pieces	of	liver	out	of	the	water,
	and	place	them	upon	a	clean	rubber,	to	drain	the
	water	from	them.	Meanwhile	cut	some	fat	ham
	or	bacon	(in	equal	proportion	to	the	liver)	into
	square	pieces,	put	them	into	a	sauce-pan	on	a	brisk
	fire	to	fry	;	after	which	add	the	pieces	of	liver,	and
	fry	the	whole	of	a	light-brown	color;	season	with
	Cayenne	pepper	and	salt,	and	a	little	prepared
	aromatic	spice,	some	chopped	mushrooms,	parsley,
	and	three	shallots.	After	this	take	the	pieces	of
	liver	and	ham	out	of	the	pan,	lay	them	on	a	chop-
	ping-board,	and	chop	them	fine;	then	put	them
	into	a	mortar	with	the	remaining	contents	of	the
	pan	;	pound	the	whole	thoroughly,	and	rub	it
	through	a	wire	sieve	on	to	an	earthen	dish.	This
	kind	of	forcemeat,	or	farco,	is	an	excellent	ingre-
	dient	in	making	raised	pies.


SOUPS,	ETC.
	219
	the	horny	part,	which	cut	into	two-inch	square
	pieces;	clean	and	drj	r	them	well	in	a	cloth,	and	put
	them	into	a	stew-pan,	with	4	quarts	of	water	made
	as	follows:	Take	6	or	7	pounds	of	beef,	a	calf's
	foot,	a	shank	of	ham,	on	onion,	2	carrots,	a	turnip,
	a	head	of	celery,	some	cloves	and	whole	pepper,	a
	hunch	of	sweet	herbs,	a	little	lemon-peel,	and	a
	few	truffles.	Put	these	into	8	quarts	of	water,	and
	atew	them	gently	till	the	liquid	is	reduced	one-half;
	then	strain	it	off,	and	put	into	the	stewpan	with
	the	horny	parts	of	the	calf's	head.	Add	some
	knotted	marjoram,	savory,	thyme,	parsley	chop-
	ped	small,	with	some	cloves	and	mace	pounded,	a
	little	Cayenne	pepper,	some	green	onions,	an	es-
	chalot	cut	fine,	a	few	chopped	mushrooms,	and	|
	pint	Madeira	wine.	Stew	these	gently	till	the	soup
	is	reduced	to	2	quarts,	then	heat	a	little	broth.
	Mix	some	flour,	smoothing	it	with	the	yolks	of	2
	eggs,	and	stir	it	over	a	gentle	fire	till	it	is	near
	boiling.	Add	this	to	the	soup;	keep	stirring	as
	you	pour	it	in,	and	continue	stewing	for	another
	hour.	When	done,	squeeze	in	the	juice	of	half	a
	lemon,	half	an	orange,	and	throw	in	some	boiled
	force-meat	balls.	Serve	it	up	in	a	tureen	hot.
	This	soup	is	deliciously	gratifying	and	nutritive.
	Ox-tail	Soup.
	Procure	2	fresh	ox-tails,	cut	each	joint	after
	dividing	them	into	inch	lengths	with	a	small	meat-
	saw,	steep	them	in	water	for	two	hours	and	then
	place	them	in	a	stewpan	with	3	carrots,	3	turnips,
	3	onions,	2	heads	of	celery,	4	cloves,	and	a	blade
	of	mace.	Fill	up	the	stewpan	with	broth	from
	the	boiling	stockpot,	boil	this	by	the	side	of	the
	Btove	fire	till	done,	drain	the	pieces	of	ox-tail	on
	a	large	sieve,	allow	them	to	cool,	trim	them	neatly,
	and	place	them	in	a	soup	pot.	Clarify	the	broth
	the	ox-tails	were	boiled	in,	strain	it	through	a
	napkin	into	a	basin,	and	then	pour	it	into	the
	soup	pot	containing	the	trimmed	pieces	of	ox-
	tails,	and	also	some	small	olive-shaped	pieces	of
	carrot	and	turnip	that	have	been	boiled	in	a	little
	of	the	broth,	and	a	small	lump	of	sugar;	add	a
	pinch	of	pepper,	and	previously	to	sending	the
	soup	to	table	let	it	boil	gently	by	the	side	of	the
	stove	fire	for	a	few	minutes.	This	soup	may	be
	served	also	in	various	other	ways,	by	adding
	thereto	a	puree	of	any	sort	of	vegetables,	such	for
	instance	as	a	puree	of	peas,	carrots,	turnips,	cel-
	ery,	lentils.
	Ox-cheek	Soup.
	Procure	a	fresh	ox-cheek	and	put	it	to	braize	in
	a	small	stockpot	with	a	knuckle	of	veal	and	some
	roast-beef	bones,	fill	the	pot	up	from	the	boiling
	stockpot	or	with	water,	garnish	with	the	same
	complement	of	stock	vegetables	used	for	ox-tail
	soup,	adding	6	cloves,	a	blade	of	mace,	and	a	few
	peppercorns.	As	soon	as	the	ox-cheek	is	done
	take	the	meat	off	the	cheek-bone	and	put	it	in
	press	between	2	dishes.	Strain	off	the	broth,	add-
	ing	to	it	a	ladleful	of	gravy	to	color	it,	and	proceed
	to	clarify	it	with	a	couple	of	whites	of	eggs	while
	tin	i	consomme	is	clarifying;	trim	the	ox-cheek	and
	cut	it	into	neat	scallops	1	inch	square	and	an
	inch	thick;	put	these	into	a	small	soup	pot	and
	add	to	them	some	small	carrots	and	turnips	cut
	in	fancy	shapes	and	boiled	in	a	little	broth,	a	lump
	of	sugar,	and	also	li	dozen	of	very	small	white
	button	onions.	Strain	the	clarified	consomme	thus
	prepared	into	the	soup	pot,	and	having	allowed
	the	soup	to	boil	a	few	minutes	by	the	side	of	the
	stove	fire,	just	before	serving	add	2	dozen	blanched
	Brussels	sprouts	and	a	pinch	of	pepper,	and	send
	to	table.
	Bread	Panada	for	Quenelles.
	Take	the	crumb	of	2	new	French	rolls,	and	steep
	H	in	tepid	water	for	ten	minutes	;	then	put	it	into
	a	napkin	and	wring	it	tightly,	in	order	to	remove
	the	water	from	the	bread.	Put	the	crumb	into	a
	stewpan,	with	2	ounces	of	fresh	butter,	a	little
	salt,	and	2	spoonfuls	of	white	broth	;	put	these	on
	the	stove	fire,	continuing	to	stir	the	panada	the
	whole	time	with	a	wooden	spoon,	until	it	assumes
	the	appearance	of	paste,	and	no	longer	adheres	to
	the	bottom	of	the	stewpan	;	then	add	3	yolks	of
	eggs,	and	turn	it	out	on	a	plate.	Smoothe	it	over
	the	surface	with	the	blade	of	a	knife,	and,	having
	covered	it	with	a	round	piece	of	buttered	paper,
	place	it	in	the	larder	until	required	for	use.
	Pdtc	d	Choux	Panada.
	To	i	pint	of	white	chicken-broth	add	4	ounces
	of	fresh	butter	and	a	little	salt;	put	the	stewpan
	containing	these	on	the	fire.	As	soon	as	it	begins
	to	simmer	mix	in	with	the	aforementioned	ingre-
	dients	5	ounces	of	sifted	flour;	and,	by	continuing
	to	stir	this	batter	on	the	fire	for	five	minutes,	it
	will	become	a	delicately	firm	paste,	which	must	be
	worked	over	the	fire	until	it	freely	leaves	the	side
	of	the	pan	;	then	take	3	yolks	of	eggs	and	quickly
	mix	them	in	the	batter;	put	it	on	a	plate,	cover
	it	with	a	buttered	paper,	and	keep	it	in	the	cool
	till	wanted	for	use.	This	kind	of	panada	is	pre-
	ferred	by	some	cooks	to	bread	panada,	being	con-
	sidered	by	them	more	delicate,	and	less	liable	to
	produce	fermentation	in	warm	weather.	However,
	bread	panada	has	the	advantage	of	not	collapsing,
	as	is	the	case	with	the	pate	d	choux	panada,	if
	prepared	some	time	before	the	quenelle	in	which
	it	is	used	be	eaten.
	Chicken	Panada.
	Roast	off	a	young	fowl,	take	all	the	white	parts
	and	pound	them	with	the	crumb	of	a	French	roll
	soaked	in	broth;	dilute	these	with	a	little	chicken
	broth	(made	from	the	remains	of	the	roasted	fowl)
	to	the	consistency	of	a	soft	batter	or	creamy	sub-
	stance,	pass	it	through	a	tammy	as	in	preparing
	any	other	puree.
	Previous	to	serving	this	panada	it	should	be
	moderately	warmed	and	put	into	custard	cups.
	In	the	composition	of	dietetic	preparations	for
	infants	and	invalids,	it	is	necessary	to	avoid	the
	use	of	herbs	and	spices.
	Corn	Oysters.
	Take	6	ears	of	boiled	corn,	4	eggs,	2	tablespoons-
	ful	of	flour.	Cut	the	corn	off	the	cob,	season	it
	with	pepper	and	salt,	mix	it	with	the	yolks	of	the
	eggs	beaten	thoroughly,	and	add	the	flour.	Whisk
	the	whites	to	a	stiff	froth	and	stir	them	in	;	put
	a	tablespoonful	at	a	time	in	a	pan	of	hot	lard	or
	butter	and	fry	until	they	are	a	light	brown	color
	on	both	sides.
	Egg	Plants.
	After	paring	cut	them	in	slices	as	thin	as	possi-
	ble,	let	them	lie	an	hour	in	salt	water;	then	season
	with	pepper	and	salt,	dredge	fine	powdered	cracker
	or	stale	bread-crumbs	over	each	piece,	beat	up	an
	egg	as	for	veal	cutlet	and	dip	in	each	alternately
	and	put	in	a	pan	with	some	hot	butter	or	beef
	drippings.	Fry	slowly	until	quite	soft	and	a	dark
	brown	on	both	sides.	Serve	them	up	hot.
	Potatoes,	a	la	Maltre	d'Hotel.
	'	The	small	French	kidney	potatoes	are	best
	adapted	for	this	purpose.	Boil	or	steam	them	in
	the	ordinary	way	and	when	done	cut	them	into
	slices	about	the	eighth	of	an	inch	thick,	put	them
	into	a	stewpan	with	a	tablespoonful	of	white	sauce
	or	broth,	4	ounces	of	butter,	some	pepper	and	salt,
	chopped	parsely	and	a	little	lemon-juice;	tosa
	them	over	the	stove	fire	until	the	butter,	etc.,	is
	mixed	in	with	the	potatoes,	then	dish	them	up,
	either	with	or	without	crdutona	round	them,	and
	serve.


220
	COOKERY.
	New	Potatoes	a	la	Creme.
	Cut	some	recently	boiled	new	potatoes	in	slices,
	put	them	into	a	stewpan	with	a	gill	of	cream,	4
	*unces	of	fresh	butter,	a	very	little	nutmeg,	pepper
	and	salt,	and	the	juice	of	half	a	lemon	;	set	them
	to	boil	on	the	stove	fire,	toss	them	well	together,
	and	dish	them	up	with	crdutons.
	Green	Peas,	Plain.
	Put	the	peas	into	boiling	water,	some	salt,	and
	a	bunch	of	green	mint	;	keep	them	boiling	briskly
	for	about	twenty	minutes,	and	when	done,	drain
	them	in	a	colander,	dish	them	up	with	chopped
	boiled	mint	on	the	top,	and	send	some	small	pats
	of	very	fresh	butter	separately	on	a	plate.
	Stewed	Peas.
	Put	1	quart	of	young	peas	into	a	pan,	with	4
	ounces	of	butter,	and	plenty	of	cold	water;	rub
	the	peas	and	butter	together	with	the	fingers,
	until	well	mixed,	then	pour	off	the	water,	and	put
	the	peas	into	a	stewpan,	with	a	couple	of	cabbage
	lettuces,	shred	small,	a	bunch	of	green	onions
	and	parsley,	a	dessertspoonful	of	pounded	sugar,
	and	a	little	salt;	put	the	lid	on,	and	set	the^peas
	to	stew	very	gently	over	a	slow	fire	for	about	half
	an	hour;	when	done,	if	there	appears	to	be	much
	liquor,	boil	it	down	quickly	over	the	fire.	Next
	put	about	2	ounces	of	fresh	butter	on	a	plate,	with
	a	dessertspoonful	of	flour,	and	knead	them	to-
	gether;	put	this	into	the	peas,	and	toss	the	whole
	together	over	the	stove	fire	until	well	mixed;	dish
	the	peas	up,	garnished	round	with	pastry,	and
	serve.
	Asparagus	with	White	Sance.
	Pick	the	loose	leaves	from	the	heads,	and	scrape
	the	stalks	clean,	wash	tbem	in	a	pan	of	cold	water,
	tie	them	up	in	bundles	of	about	20	in	each,	keep-
	ing	all	the	heads	turned	the	same	way	;	cut	the
	stalks	even,	leaving	them	about	8	inches	long.
	Put	the	asparagus	in	hot	water	with	a	small
	handful	of	salt	in	it,	to	boil	for	about	twenty
	minutes,	and	when	done,	drain	them	carefully
	upon	a	napkin	to	avoid	breaking	off	the	heads;
	dish	them	up	on	a	square	thick	piece	of	toasted
	bread	dipped	in	the	water	they	have	been	boiled
	in,	and	send	to	table	with	some	white	sauce,	sepa-
	rately	in	a	sauce-boat.
	Spinach	with	Butter.
	Pick	all	the	stalks	from	the	spinach,	wash	it	in
	several	waters,	and	drain	it	upon	a	sieve;	throw	it
	into	a	stewpan	of	hot	water	with	a	handful	of	salt,
	and	keep	it	boiling	until	it	becomes	thoroughly
	tender	and	soft	to	the	touch	;	then	drain	it	in	a	co-
	lander,	immerse	it	in	cold	water,	and	afterwards
	squeeze	all	the	water	from	it.	The	spinach	must
	next	be	carefully	turned	over	with	the	point	of	a
	knife,	to	remove	any	straws	or	stalks	that	may
	have	been	overlooked;	it	should	then	be	chopped
	or	pounded	in	a	mortar,	rubbed	through	a	coarse
	wire	sieve,	and	placed	in	a	stewpan	with	about	2
	ounces	of	butter,	a	little	salt,	and	grated	nutmeg;
	stir	the	spinach	over	a	stove	fire	with	a	wooden
	spoon	until	it	becomes	quite	warm,	then	add	a
	gravyspoonful	of	good	sauce,	a	small	piece	of
	glaze,	and	about	4	ounces	of	fresh	butter.	Work
	the	whole	together,	with	a	wooden	spoon,	until
	well	mixed,	then	pile	the	spinach	up	in	the	centre
	of	the	dish,	garnish	it	round	with	crduton*,	and
	serve.
	Macaroni	a	V	Ttalienne.
	Break	up	the	macaroni	in	3-inch	lengths,	and
	put	it	on	to	boil	in	hot	water,	with	a	pat	of	but-
	ter,	a	little	pepper	and	salt	;	when	done,	drain
	it	on	a	napkin,	and	as	soon	as	the	moisture	is
	absorbed,	dish	it	up	in	the	following	manner:
	First,	put	2	large	tablespoon	fuls	of	good	to-
	mato-sauce	into	a	stewpan,	and	boil	it	oeer
	the	stove	fire;	then	add	2	pats	of	fresh	butter
	with	as	much	glaze,	and	work	the	whole	well
	together;	next,	strew	a	layer	of	the	macaroni	on
	the	bottom	of	the	dish,	then	pour	some	of	the
	sauce	over	it,	and	strew	some	grated	Parmesan
	cheese	over	this;	and	so	on,	repeating	the	same
	until	the	dish	is	full	enough	;	strew	some	grated
	cheese	over	the	top,	put	tbe	macaroni	in	the	oven
	for	five	minutes,	and	then	serve	while	it	is	quite
	hot.
	Macaroni	with	Cream.
	Boil	1	pound	of	macaroni,	and	when	done,	cut	it
	up	in	three-inch	lengths,	and	put	it	into	a	stewpan
	with	4	ounces	of	fresh	butter,	4	ounces	of	grated
	Parmesan	cheese,	and	a	similar	quantity	of	Gruy-
	e"re	cheese	also	grated,	and	1	gill	of	good	cream	;
	season	with	pepper	and	salt,	and	toss	the	whole
	well	together	over	the	stove	fire,	until	well	mixed
	and	quite	hot,	then	shake	it	up	for	a	few	minutes
	to	make	the	cheese	spin,	so	as	to	give	it	a	fibrous
	appearance,	when	drawn	up	with	a	fork.	The
	macaroni,	when	dished	up,	may	be	garnished
	round	the	base	with	pastry,	and	then	served.
	Jtfacaroni	an	Gratin.
	Cut	the	macaroni	up	as	above,	put	it	into	a
	stewpan	with	f	of	a	pound	of	grated	cheese	(Par-
	mesan	and	Gruyere	in	equal	quantities),	4	ounces
	of	fresh	butter,	and	1	tablespoon	ful	of	good
	Bech'irnel	sauce;	season	with	pepper	and	salt,
	toss	the	whole	together	over	the	fire	until	well
	mixed,	then	pile	it	up	in	the	centre	of	a	border	of
	a	fried	crdutons	of	bread	(previously	stuck	round
	the	bottom	of	tbe	dish);	strew	the	surface	with
	fine	bread-crumbs,	and	grated	Parmesan	cheese,
	in	equal	proportions;	run	a	little	melted	butter
	through	the	holes	of	a	spoon,	over	the	top	of	the
	macaroni,	and	then	put	it	into	the	oven	to	be	baked
	of	a	bright	yellow	color;	it	should	then	be	served
	quite	hot.
	Indian	Sandtciches.
	Cut	the	breast	of	a	roast	fowl	or	pheasant	in
	very	small,	square,	dice-like	pieces,	and	place
	these	on	a	plate;	take	about	4	ounces	of	red
	tongue	or	lean	ham,	and	4	anchovies	(previously
	washed	and	filleted),	cut	these	also	in	small	dice,
	and	place	them	with	the	chicken.	Next,	put	2
	spoonsful	of	sauce,	and	a	dessertspoonful	of	curry
	paste	into	a	stewpan,	boil	them	over	the	stove,
	stirring	it	meanwhile,	until	reduced	to	the	consis-
	tency	of	a	thick	sauce	;	then	add	the	chicken,	etc.,
	and	the	juice	of	a	lemon,	mix	the	whole	well	to-
	gether,	and	use	this	preparation	in	the	following
	manner:	Cut	some	thin	slices	of	the	crumb	of	a
	sandwich-loaf,	and	with	a	circular	tin	cutter,
	about	an	inch	and	n	half	in	diameter,	stamp	out
	24	croutons;	fry	these	in	clarified	butter	to	a
	bright	yellow	color,	drain	them	on	a	napkin,	and
	place	one-half	on	a	baking-sheet	covered	with
	clean	paper;	spread	a	thick	layer	of	the	above
	preparation	on	each	of	these,	and	then	cover	them
	with	the	remaining	12	cr6uions.	Next,	grate	4
	ounces	of	fresh	Parmesan,	and	mix	these	with	a
	pat	of	butter	into	a	paste,	divide	it	in	12	parts,
	roll	each	into	a	round	ball,	and	phice	1	of	these
	on	the	top	of	each	sandwich;	about	ten	minutes
	before	sending	to	table,	put	them	in	the	oven	to
	be	warmed	thoroughly,	pass	.the	red-hot	sala-
	mander	over	them,	to	color	them	of	a	bright	yel-
	low;	dish	them	up	on	a	napkin,	and	serve.
	Italian	Safad.
	Boil	2	heads	of	fine	white	cauliriower,	a	similar
	portion	of	asparagus-points,	French	beans,	cut	in
	diamonds,	a	few	new	potatoes	(which	after	being


222
	COOKERY.
	ents.	Trim	away	all	the	sinewy	parts	from	8
	pounds	of	roasted	sirloin	of	beef,	and	chop	all	the
	lean	of	the	meat	quite	fine;	this	will	produce
	about	4	pounds,	which	must	also	be	placed	in	the
	pan.	To	the	foregoing	must	now	be	added	4
	pounds	of	moist	sugar,	4	ounces	of	ground	spice
	consisting	of	nutmegs,	cloves,	and	cinnamon	in
	equal	proportions,	with	the	grated	rind	of	12
	oranges,	and	of	the	snme	number	of	lemons;	the
	whole	must	then	be	thoroughly	mixed	together	and
	pressed	down	to	a	level	in	the	pan.	Two	bottles
	of	brandy,	and	a	like	quantity	of	Madeira,	sherry
	or	port,	should	be	poured	into	the	mince-meat.
	Put	the	lid	on	the	pan,	place	a	cloth	over	it,	and
	tie	it	down	close,	so	as	to	exclude	the	air	as	much
	as	possible,	and	also	to	prevent	the	evaporation
	of	the	brandy,	etc.	The	mince-meat	should	be
	kept	in	a	cool	place,	and	will	be	fit	for	use	a	fort-
	night	after	it	is	made.
	Cocoanut	Cake,	or	Pudding.
	A	quarter	of	a	pound	of	butter,	1	pound	of	sugar,
	4	eggs,	1	cocoanut,	6	tablespoonfuls	of	flour.	Cream
	the	butter	and	sugar,	and	add	to	it	the	grated	co-
	coanut,	flour,	and	eggs.	Bake	forty	minutes.
	Cottage	Pudding.
	Take	3	tablespoonfuls	of	melted	butter,	with	1
	cup	of	white	sugar,	2	eggs	beaten	light,	1	pint	of
	flour,	2	teaspoonfuls	of	cream	of	tartar	sifted	with
	the	flour,	and	1	teacup	of	milk	with	2	teaspoon-
	fuls	of	soda	dissolved	in	it.	This	pudding	may	be
	either	baked	or	boiled.	Serve	with	wine	sauce.
	Patterdale	Pudding.
	Made	at	a	celebrated	inn	in	England.	Three
	eggs	and	their	weight	in	sugar,	flour,	and	butter.
	Bake	in	small	pans	and	eat	with	sauce.
	Wedding-cake	Pudding.
	One	cup	of	molasses,	cup	of	butter,	1	cup	of
	sweet	milk,	1	teaspoonful	soda,	2	teaspoonfuls	salt,
	4	cups	of	flour,	and	1	cup	of	raisins.	Steam	three
	hours	in	a	bowl.
	Sauce	for	the	above.
	One	cup	of	powdered	sugar,	i	cup	of	butter,
	beaten	together	to	a	cream	;	add	1	egg	well	beaten,
	1	glass	of	wine,	and	1	glass	of	boiling	water.
	Steam	five	minutes.
	Cocoanut	Pudding.
	A	quarter	of	a	pound	of	grated	cocoanut,	the	same
	quantity	of	powdered	loaf	sugar,	3	ounces	of
	good	butter,	the	whites	of	6	eggs,	and	i	a	glass
	of	wine	and	brandy	mixed,	a	teaspoonful	of	orange
	flower	and	rose-water	pour	into	your	paste,	and
	bake	as	above.
	Mrs.	Goodfelloio's	Lemon	Pudding.
	Take	of	butter	(the	very	best)	and	loaf	sugar,
	each	i	a	pound,	beat	them	to	a	froth	as	for	pound-
	cake,	add	5	eggs,	the	juice	of	^	of	a	large	or	the
	whole	of	a	small	lemon.	Grate	into	it	the	outside
	yellow	rind,	but	not	an	atom	of	the	white	a
	glass	of	Madeira,	i	a	glass	of	brandy,	a	teaspoon-
	ful	of	orange-flower	water,	pour	it	into	your	paste,
	and	bake	with	a	moderate	oven.
	Orange	Custards.
	Boil	very	tender	the	rind	of	half	a	Seville	orange,
	and	beat	it	in	a	mortar	until	it	is	very	fine	;	put	to
	it	a	teaspoonful	of	the	best	brandy,	the	juice	of	a
	Seville	orange,	4	ounces	of	loaf	sugar,	and	the
	yolk	of	4	eggs.	Beat	them	all	together	for	ten
	minutes,	and	then	pour	in	by	degrees	a	pint	of
	boiling	creana;	beat	them	until	cold,	then	put
	them	in	custard	cups,	in	a	dish	of	hot	water;	let
	them	stand	till	they	are	set,	then	take	them	out
	and	stick	preserved	orange-peel	on	the	top;	this	!
	forms	a	fine	flavored	dish,	and	may	be	served	up	j
	hot	or	cold.
	Baked	Custards.
	Boil	a	pint	of	cream	with	some	mace	and	cinna-
	mon,	and	when	it	is	cold,	take	4	yolks	of	egg,	a
	little	rose-water,	red	wine,	nutmeg,	and	sugar,	to
	taste;	mix	them	well	and	bake	them.
	Hice	Custards.
	Put	a	blade	of	mace	and	a	quartered	nutmeg
	into	a	quart	of	cream;	boil	and	strain	it,	and	add
	to	it	some	boiled	rice	and	a	little	brandy.	Sweeten
	it	to	taste,	stir	it	till	it	thickens,	and	serve	it	up
	in	cups	or	in	a	dish	;	it	may	be	used	either	hot	or
	cold.
	Almond	Custards.
	Blanch	i	of	a	pound	of	almonds,	beat	them
	very	fine,	and	then	put	them	into	a	pint	of	cream,
	with	2	spoonfuls	of	rose-water;	sweeten	it,	and
	put	in	the	yolks	of	4	eggs;	stir	them	well	together
	till	the	mixture	becomes	thick,	and	then	pour	it
	into	cups.
	Lemon	Custards.
	Take	$	a	pound	of	double	refined	sugar,	the
	juice	of	2	lemons,	the	rind	of	1	pared	very	thin,
	the	inner	rind	of	1	boiled	tender	and	rubbed
	through	a	sieve,	and	a	pint	of	white	wine;	boil
	them	for	some	time,	then	take	out	the	peel	and	a
	little	of	the	liquor;	strain	them	into	the	dish,	stir
	them	well	together	and	set	them	to	cool.
	Queen's	Pudding.
	Half	pint	of	cream,	1	pint	of	milk,	flavor	with
	vanilla	and	white	sugar	to	taste,	and	boil	together
	for	a	quarter	of	an	hour;	add	the	yolks	of	8	eggs,
	well	beaten.	Then	place	over	the	mass	a	piece
	of	thin	paper,	and	boil	the	pudding	one	hour.
	Serve	it	up	with	sauce	made	of	2	glasses	of	sherry,
	1	pot	of	red-currant	jelly,	and	white	sugar	mixed
	together,	heated,	and	poured	round	the	dish	with
	the	pudding.
	JSve's	Pudding.
	Take	^	a	pound	of	very	finely	grated	bread-
	crumbs,	i	a	pound	of	finely-chopped	apples,	a
	pound	of	currants,	a	pound	of	very	fine	suet,	6
	ounces	of	sugar,	4	eggs,	a	little	nutmeg,	2	ounces
	of	citron	and	lemon-peel;	butter	the	mould	well
	and	boil	3	hours.
	Balloons.
	One	pint	of	milk,	3	eggs,	1	pint	of	flour.	Beat
	the	eggs	light,	and	mix	with	the	milk	and	stir	into
	the	flourgradually.	Beat	it	well	with	1	saltspoon-
	ful	of	salt;	then	butter	small	cups,	fill	them	half
	full	of	the	mixture	and	bake	in	a	quick	oven.
	When	done	turn	them	out	of	the	cups,	place	them,
	on	a	dish	and	send	to	table	hot.	Eat	with	wine
	sauce,	or	nun's	butter.
	Lemon	Pudding.
	Half	a	pound	of	butter,	^	a	pound	of	sugar,	2
	ounces	of	flour,	5	eggs,	2	tablespoonfuls	of	brandy,
	the	gratings	and	juice	of	1	lemon.	Beat	the	but-
	ter	and	sugar	very	light,	then	add	the	flour;
	whisk	the	eggs	until	very	thick,	which	stir	in	by
	degree?	;	lastly	the	lemon	and	brandy,	alternately.
	Mix	well	without	beating	too	much.	This	will
	make	two	puddings,	soup-plate	size.	Line	you*
	plates	with	a	rich	paste	and	bake	in	a	quick	oven.
	When	done	and	cool,	sift	white	sugar	over.
	White	Potato	Pudding.
	A	quarter	of	a	pound	of	butter,	i	a	pound	of	sugar,
	4	or	5	eggs,	1	pound	of	potatoes	mashed	exceed-
	ingly	fine,	with	a	little	cream	and	salt	through	a
	colander;	2	tablespoonfuls	of	brandy,	1	grated
	nutmeg	with	a	teaspoonful	of	cinnamon.	Beat
	the	butter	and	sugar	to	a	cream,	then	add	the
	potato,	eggs,	brandy	and	spice.	Line	your	plates
	with	paste	and	bake	in	a	quick	oven.	When
	done	and	cool,	slip	into	plates	suitable	for	the
	table,	and	sift	white	sugar	over	them.