This is a reproduction of a book from the McGill University Library collection. Title: All about cookery : a collection of practical recipes : arranged in alphabetical order and fully illustrated. Author: Beeton, Mrs. (Isabella Mary), 1836-1865 Publisher, year: London : Ward, Lock, [1887?] The pages were digitized as they were. The original book may have contained pages with poor print. Marks, notations, and other marginalia present in the original volume may also appear. For wider or heavier books, a slight curvature to the text on the inside of pages may be noticeable. ISBN of reproduction: 978-1-926748-33-7 This reproduction is intended for personal use only, and may not be reproduced, re-published, or re-distributed commercially. For further information on permission regarding the use of this reproduction contact McGill University Library. McGill University Library www.mcgill.ca/library Sold in Id. and 2d. Packets, 6d. and Is. Tins, and 2s. 6d. and 5s. Patent Boxes, by all Grocers, Stores, and Corn Dealers. Schools, Families, and Hotels, should purchase the 2s. 6d. or 5s. size, as there is a considerable saving. Borwick’s Gold Medal Custard Powder Makes delicious Custards and Blanc-manges. Custards made with it are a great improvement to all Fruit Puddings and Pies. Vast numbers use it. No Family should be without it. Sold by all Grocers, Stores, and Coin Dealers, in Id. and 2d. Packets ; also in 6d. and Is. Tins. OAKEY’S SP ECIALITI ES. WELLINGTON KNIFE POLISH. Prepared for Oakey’s Patent India-Rubber Knife-Boards, and all Patent Knife-Cleaning Machines. In Canisters, id., ad., 3 d., 6 d., is., as. 6d., and 41. each. “ POLYBRILLIANT ” ROUGE POMADE. For Cleaning all Metals. In Tins, id., ad., 3 d., and 6d. each. WELLINGTON BLACK LEAD. The Best for Polishing Stoves, Grates, and Iron Work, without waste, dirt, or dust. In id., ad., and 4 d. Blocks, and is. Boxes. FURNITURE CREAM. For Cleaning and Polishing Furniture, Patent Leather, Oilcloth, ftc. Glass and Stone Bottles, 6d. and is. BRUNSWICK BLACK. For Beautifying and Preserving Stoves, and all kinds of Iron Work. Bottles, 6d., is., ft as SILVERSMITHS’ SOAP. (Non-Mercurial), for Cleaning and Polishing Silver, Electro-Plate, Plate Glass. Marble. &c. Tablets, 6 d. Sold Eieryvbere by Ironmongers, Grocers, Druggists, Oilmen, &c. JOHN OAKEY & SONS, London, S.E. Established in Paris, 1770- Twenty-Seven Prize Medals. THREE LEADING FACTORIES: PARIS, LONDON, STRASBOURG. COMPACNIE FRANCAISE (PELLETIER & CIE), Purveyors by Special Appointment to H.R.H. Princess of Wales. CHOCOLAT et CONFISERIE DE QUAL1TE SUPERIEURE. ASK FOR SUPERIOR CHOCOLATE, Y'llow Wrapper, 9d. per half-pound Packet. The Beat and Cheapest in the Market. PURE COCOA POWDER, in Tins, half-pound, Is., and One-pound, 2s HIGH-LIFE BONBONS in Elegant Boxes. SOLD EVERYWHERE. NO LONGER UNKNOWN. BARBER & COMPANY’S (SEE THAT YOU HAVE NONE OTHER 1 FRENCH COFFEE, As used in Paris, In its Highest Perfection, TENPENCE PER POUND: This is the choicest and most carefully selected Coffee, “ roasted on the French principle,” and mixed with the finest Bruges Chicory. 2 lbs. Sample in Tin sent free for 2s. 4d. ; 5 lbs., 5s. 6d. ; 8 lbs., 8s. 10d., by Parcels Post to any Post Town in the United Kingdom and Channel Islands. BARBER & COMPANY, 274 Regent Circus, Oxford Street, W. Postal Orders, from is. 6d. to ios. 6d., can now be obtained for One Penny at all Post Offices. Remittances to be crossed “ London and Westminster Bank.” -^S®E BUMSTED’S AS SUPPLIED TO HER MAJESTY ift* G 36 KING WILLIAM ST LONDON. IMPORTANT FOR ALL COOKING PROCESSES. Supplied by Grocers and Oilmen in Packets and yars. BUMSTED’S SEA SALT, For Baths, is the best, and has proved to be beneficial in Rheumatism, &c. In Boxes, 7 pounds, 14 pounds, &e. PROPRIETORS : D. BUMSTED & CO., 36 King William Street, E.O. Possessing all the Properties of the Finest Arrowroot, BROWN & POLSON’S CORN FLOUR Is a Household Requisite of Constant Utility FOR THE NURSERY, THE FAMILY TABLE, AND THE SICK-RO OM. Note. — Unlike many other Corn Flours, this bears the name of its Manufacturers, who offer the guarantee of their long-established reputation for its uniformly superior quality. ATiTi about cookery. MARK YOUR LINEN, &c., WITH JUDSON’S INDESTRUCTIBLE MARKING INK. Plate 1 laric V.aJ C ompote ox rear: ^ ' ne t mas PlurttPuddinj Cold Apple Pudding ^■ancake^^Tam Apricot Tartlet ■cedome & Jelly WoutaOdmonTriK? G alette Plate BE ETON'S “ ALL ABOUT IT ” BOOKS. ALL ABOUT COOKERY. A COLLECTION PRACTICAL RECIPES, ARRANGED IN ALPHABETICAL ORDER, AND FULLY ILLUSTRATED. LONDON : WARD, LOCK & CO., WARWICK HOUSE, SALISBURY SQUARE, E.C. NEW YORK: BOND STREET. / % % 7 ] From Provincial Medical Journal, May > 1887. “ We have received a report from our analyst respecting this Soup, which he reports upon as being palatable, highly nutritious, and containing beef and vegetables in a condition readily assimilable by the stomach.” By Royal Letters Patent. Recommended by the entire Press. FOR 80 UPS (BROWN OR WHITE), 8TEW3, 8AUCE8, HASHES, GRAVIES And all Soups requiring body, use only EDWARDS’ desiccated SOUP A Vegetarian Pre- paration. Sold by all Grocers. EDWARDS’ White Vegetable SOUP yHlBlTION. (.0* ' C »IE3T ^ 26, WARING ST., BELFAST ; 6, Bishopsgate Avenue, London. rtS Sd From HEALTH , Edited by Dr. A. Wilson , F.R.S.E . , egth April, iSSy. “We have examined samples of these Soups, and find these products to be of high quality, of full nutritive strength, and to be well adapted for use by families; combined in suitable proportions to form a healthy dietetic article ; one notable character is the agreeable taste and rich flavour.” PREFACE TO THE FIRST EDITION. 0 The reasons for the Publication of this Volume — the First of a Series of Practical Manuals which were to be called the (i Al( About It ” Books — Wire thus explained in a Prospectus issued a few months ago, 'and approved by the late Mrs. S. O. Beeton : — ANY wishes have been expressed to the Authoress of the “ Book of Household Management ” that a volume of Recipes in Cookery should be written which could be sold at a price somewhere between the seven -and-sixpenny “Household Management” and the Shilling Cookery Book. Accordingly Mrs. Beeton has pre- pared a Collection of Recipes, and of other Practical informa- tion concerning the Dressing and Serving of Family Fare, which, when completed, will be published, in serviceable binding, at the price of Three Shillings and Sixpence. As Mistress, Cook, and Critic have declared that the details in Mrs. Beeton’s larger work are so easy to understand , the Authoress has followed, in every Recipe printed in the present Dictionary, the same simple plan she originally used. Regarding, however, the arrangement of the Recipes, the Authoress has chosen the Dictionary form, believing an alphabetical arrangement to be the best for a book that is being constantly referred to. By the adoption of a very intelligible system, all cross reference, and that very dis- SO, PREFACE. agreeable parenthesis ( See So-and-so) is avoided, except in a very few instances. Where any warning as to what should not be done is likely to be needed, it is given, as well as advice as to what ought to be done. No pains have been thought too great to make little things clearly understood. Trifles constitute perfection. It is just the knowledge or ignorance of little things that usually makes the difference between the success of the careful and experienced housewife or servant, and the failure of her who is careless and inex- perienced. Mrs. Beeton has brought to her new offering to the Public a most anxious care to describe plainly and fully all the more difficult and recondite portions of Cookery, whilst the smallest items have not been “ unconsidered trifles,” but each Recipe and preparation have claimed minute attention. WARD, LOCK & CO.'S STANDARD COOKERY & HOUS EHOLD MANA GEMENT BOOKS, Foremost among these in universal reputation , and acknowledged as the First Cookery Book in the World , with a continually increasing sale, far exceeding a Third of a Million Copies, is MRS. BEETON’S BOOK OF HOUSEHOLD MANAGE- MENT. Comprising every kind of Practical Information on Domestic Economy and Modern Cookery, and containing about 1,350 Pages, 4,000 Recipes and Instructions, 1,000 Engravings and New Coloured 7o g/d Illustrations. With Duties of the Mistress, Housekeeper, and all kinds « O* VJU . of Servants ; Directions for Carving, Legal Memoranda, the Rearing and Management of Children, Diseases of Infancy and Childhood, &c. 423 rd Thousand. Strongly bound, half-roan, price 7s. 6d. ; cloth gilt, 8s. 6d. ; half-calf or half-morocco, 10 s. 6d. Unifomi with , and a Companion Volume to the above , is MRS. BEETON’S HOUSEWIFE’S TREASURY OF _ _ , DOMESTIC INFORMATION. With numerous Full-page Coloured iS. OCl« and other Plates, and about 600 Engravings in the Text. Containing many Thousands of Items of Information of vast importance to every Housekeeper. Large crown 8 vo, half-roan, 7s. 6d. ; half-calf, 10s. 6d- “ One of the most wonderful books ever presented to the public."— Court Journal. SYLVIA’S BOOK OF FAMILY MANAGEMENT AND PRACTICAL ECONOMY. A Cyclopaedia of Useful Knowledge. O.J With 350 Illustrations. The subjects treated of include ; Choice 10 . D U. 0 f a Home— Furnishing— Cookery and Housekeeping— Domestic Hygiene — Dress and Clothing — Children — Household Pets and Amusements, &c. Medium 8 vo, cloth gilt, bevelled board, price 7s. 6d. 11 The most important publication, so far as variety of subjects is concernad, •which ive have yet seen for the benefit of families of small means . Saturday Those who require, in a Cheaper form , complete and reliable informa- tion in the culinary department , will find it in MRS. BEETON’S EVERY DAY COOKERY & HOUSE- KEEPING BOOK. A Collection of over Sixteen Hundred and Fifty Practical Recipes, with numerous Engravings and 142 Coloured Figures. Crown 8 vo, price 3s. 6d., cloth gilt. For Households and Families with more Moderate Means and requirements, everything necessary will be found in MRS. BEETON’S ALL ABOUT COOKERY : A Collec- 2s. 6d. tion of Practical Recipes, arranged in Alphabetical Order, and fully Illustrated. In cloth gilt, 2s. 6d. THE COOKERY INSTRUCTOR : A Complete Guide to Culinary Art. By Edith A. Barnett, Examiner to the National 2S. 6 d. Training School of Cookery ; Lecturer to the National Health Society, &c With Illustrations. Crown 8 vo, cloth gilt, 2s. 6d. GOOD PLAIN COOKERY. By Mary Hooper, Author 2S. 6d. of “Little Dinners,” “Every-day Meals," &c. Crown 8 vo, cloth MRS* 1 ' BE ETON’S ALL ABOUT EVERYTHING: A Die- Q <5 6 d tionarv of Practical Recipes and Every-day Information, arranged in Alphabetical Order and usefully Illustrated. In cloth gilt, 2s. 6d. 1 I See next page . New York: Bond Street. 3s. 6d. London : WARD, LOCK & CO., Salisbury Square, E.C. Especially adapied for the very numerous Middle-class Households where, with limited incomes , economy and good management are imperatively necessary , and well adapted for Presents from Mistress to Servants, are Is. Is. Is. MRS. BEETON’S ENGLISHWOMAN’S COOKERY BOOK An entirely New Edition, Revised and Enlarged, containing upwards of Six Hundred Recipes, One Hundred Engravings, and Four Coloured Plates. With Directions for Marketing, Lists of Things in Season, Dia- grams of Joints, Instructions for Carving, and the Method of Folding Table Napkins, &c., &c, In cloth, plain, price Is. ; cloth gilt, is. 6d.; on thicker paper, 2s. THE ECONOMICAL COOKERY BOOK, for Housewives, Cooks, and Maids of all Work ; with Advice to Mistress and Servant. By Mrs. Warren. New Edition, with additional pages on Australian Tinned Meats, Soups, and Fish, and numerous Illustrations. Post8vo, cloth, price Is. BEETON’S DOMESTIC RECIPE BOOK. Containing several Hundreds of Recipes and Directions in Household Manage- ment — Simple Ailments and Accidents — Common Things, &c. Crown 8vo, cloth, Is. Written for the great Working Classes of Britain , and for those households where thrift is imperative and extravagance to be especially avoided. THE SIXPENNY PRACTICAL COOKERY AND ECO- r\ i NOMICAL RECIPES. Comprising Marketing — Relishes — Boiled OCL Dishes — Vegetables— Soups — Side Dishes — Salads — Stews — Fish — Joints — Sauces — Cheap Dishes — Invalid Cookery, &c. Price 6d. 6d. THE COTTAGE COOKERY BOOK. Containing Simple Lessons in Cookery and Economical Home Management. An Easy and Complete Guide to Economy in the Kitchen, and a most valuable Handbook for Young Housewives, price 6d., cloth, or in wrapper, 3d. 6d. MRS. BEETON’S SIXPENNY COOKERY BOOK FOR THE PEOPLE, and Housekeepers’ Guide to Economy and Health. With Illustrations. Crown 8vo, cloth, 6d. For Distribution in every Cottage Home , as an incentive to improved domestic arrangements , and as a Gift in Parish Schools. Id. Id. Id. BEETON’S PENNY COOKERY BOOK. A Collection of more than Two Hundred Useful Recipes for Good Breakfasts, Dinners, and Suppers, at a cost varying from Tenpence to Two Shillings a Day for Six Persons. WARD AND LOCK’S PENNY HOUSEKEEPER and Guide to Cookery. Instructions in everything necessary for securing a well-ordered Home . BEETON’S PENNY DOMESTIC RECIPE BOOK. Prac- tical Information upon things in general use and necessary for every Household. London : WARD, LOCK & CO., Salisbury Square, E.C. New York: Bond Street. THIS DICTIONARY OF COOKERY; ALMOND CAKE. Ingredients. — \ lb. of sweet almonds, 1 oz. of bitter almonds, 6 eggs, 8 table- spoonfuls of sifted sugar, 5 tablespoon, fuls of fine flour, the grated rind of 1 lemon, 3 oz. of butter. Mode. — Blanch and pound the almonds to a paste ; separate the whites from the yolks of the eggs ; beat the latter, and add them to the almonds. Stir in the sugar, flour, and lemon-rind ; add the butter, which should be beaten to a cream ; and, when all these ingredients are well mixed, put in the whites of the eggs, which should be whisked to a stiff froth. Butter a cake-mouid, put in the mixture, and bake in a good oven from 1 J to 1 j hour. Time. — 1| to 1 j hour. Average cost, 2s. 6d. Seasonable at any time. ALMOND CHEESECAKES. Ingredients. — | lb. of sweet almonds, 4 bitter ones, 3 eggs, 2 oz. of butter, the rind of i lemon, 1 tablespoonful of lemon- juice, 3 oz. of sugar. Mode. — Blanch and pound the almonds smoothly in a mortar, with a little rose or spring water ; stir in the eggs, which should be well beaten, and the bfftter, which should be warmed ; add the grated lemon -peel and juice, sweeten, and stir well until the whole is thoroughly mixed. Line some patty-pans with puff-paste, put in the mixture, and bake for 20 minutes, or rather less, in a quick oven. Time. — 20 minutes, or rather less. Average cost, I Qd. Sufficient for about 12 cheesecakes. ALMOND PASTE, for Second- Course Dishes. Ingredients. — 1 lb. of sweet almonds, o bitter ones, 1 lb. of very finely-sifted sugar, the whites of 2 eggs. Mode. — Blanch the almonds, ana dry them thoroughly; putjh^m into a mortar, and t pound them well, wetting them gradually with the whites of 2 eggs. When well pounded, put them into a small pre- serving-pan, add the sugar, and place the pan on a small but clear fire (a hot plate is better) ; keep stirring until the paste is dry, tnen take it oat of the pan, put it between two dishes, and, when cold, make it mto any shape that fancy may dictate. Time. — ^ hour. Average cost, 2s. 3d. for the above quantify. Sufficient for 3 small dishes of pastry. Seasonable at any time. ALMOND PUDDING, Baked (very rich). Ingredients. — | lb. of almonds, 4 bitter ditto, 1 glass of sherry, 4 eggs, the rind and juice of ^ lemon, 3 oz. of butter, 1 pint of cream, 2 tablespoonfuls of sugar. Mode. — Blanch and pound the almonds to a smooth paste with the water ; mix these with the butter, which should be melted ; beat up the eggs, grate the lemon-rind, and strain the juice ; add these, with the cream, sugar, and wine, to the other ingredients, and stir them well together. When well mixed, put it into a pie-dish lined with puff-paste, and bake for £ hour. To make this pudding more economically, substitute milk for the cream ; but then add rather more than 1 oz. of finely- grated bread. Time. — £ to £ hour. Average cost, 3s., with cream at 1#. 6d. per pint. Sufficient for 4 or 5 nersons. Seasonable at any time. ALMOND PUDDINGS, SmalL Ingredients. — J lbi of sweet almonds, 6 bitter ones, i lb. of butter, 4 eggs, 2 tablespoonfuls of sifted sugar, 2 tabie- spoonfuls of cream, 1 tablespoonful of brandy. Mode. — Blanch and pound the almonds to a smooth paste with a spoon- fcil of water ; warm the butter, mix the 1 THE DICTIONARY OF COOKERY. Almond Puffs Anchovies, Fried klmonds with this, and add the other ingredients, leaving out the whites of 2 eggs, and be particular that these are well beaten, ...... .... __ Mix well, but- ter some cups, half fill them, and bake the puddings from 20 minutes to £ hour. Turn them out on a dish, and serve with sweet sauce, or with sifted sugar only. Time. — 20 minutes to ^ hour. Average cost, 2s. Sufficient for 4 or 5 persons. Seasonable at any time. ALMOND PUFFS. Ingredients. — 2 tablespoonfuls of flour, 2 oz. of butter, 2 oz. of pounded sugar, 2 oz. of sweet almonds, 4 bitter almonds. Mode. — Blanch and pound the almonds in a mortar to a smooth paste ; melt the butter, dredge in the flour, and add the sugar and pounded almonds. Beat the mixture well, and put it into cups or very tiny jelly-pots, which should be well buttered, and bake in a moderate oven for about 20 minutes, or longer, should the puffs be large. Turn them out on a dish, the bottom of the puff uppermost, and serve. Time. — 20 minutes. Average cost, 8 d. Sufficient for 2 or 3 persons. Seasonable at any time. ALMOND SOUP. Ingredients. — 4 lbs. of lean beef or veal, a few vegetables as for Stock ( see Stock), 1 oz. of vermicelli, 4 blades of mace, 6 cloves, ^ lb. of sweet almonds, the yolks of 6 eggs, 1 gill of thick cream, rather more than 3 quarts of water. Mode. — Boil the beef or veal, vegetables, and spices gently in water that will cover them, till the gravy is very strong, and the meat very tender ; then strain off the gravy, and set it on the fire with the specified quantity of vermicelli to 2 quarts. Lot it hoil till sufficiently cooked. Have ready the almonds, blanched and pounded very fine ; the yolks >f the eggs boiled hard ; mixing t tie almonds, whilst pounding, with a lii tie of the soup, lost the latter should gi ow oily. Pound them to a pulp, and keep adding to them, by degrees, a little soup, until they are thoroughly mixed tc gether. Let the soup be cool when mil ing, and do it perfectly smooth. Strain it through a sieve, set it on the fire, stir frequently, and serve hot. Just before taking it up, add the cream. Time. — From 4 to 5 hours to simmer meat and vegetables ; 20 minutes to cook the ver- micelli. Average cost per quart, 2 s. 3d. Seasonable all Hie year. Sufficient for 8 persons. ANCHOVY BUTTER. Ingredients. — To every lb. of butter allow 6 anchovies, 1 small bunch of parsley. Mode. — Wash, bone, and pound the anchovies well in a mortar ; scald the parsley, chop it, and rub through a sieve ; then pound all the ingredients togefmer, mix well, and make the butter into pats immediately. This makes a pretty dish, if fancifully moulded, for breakfast or supper, and should be gar- nished with parsley. Average cost, lx. 8 d. Sufficient to make 2 dishes, with 4 small pats each. Seasonable at any time, ANCHOVY SAUCE, for Fish. Ingredients. — 4 anchovies, 1 oz. of butter, £ pint of melted butter, cayenne to taste. Mode. — Bone the anchovies, and pound them in a mortar to a paste, with 1 oz. of butter. Make the melted butter hot, stir in the pounded anchovies and cayenne ; rfmmer for 3 or 4 minutes ; and, if liked, add a squeeze of lemon- juice. A more general and expeditious way of making this sauce is to stir in I 2 tablespoonfuls of anchovy essence to ^ pint of melted butter, and to add seasoning to taste. Boil the whole up for 1 minute, and serve hot. Time. — . 6 minutes. Average cost, 6d. for ^ pint. Sufficient, this quantity, for a brill, emal) turbot, 2 soles, &a ANCHOVY TOAST. Ingredients.— Toast 2 or 8 slices of bread, ^ or, if wanted very savoury, fry them in clarified butter, and spread on them the paste made by recipe for potted anchovies. Made mustard, or a fewi grains of cayenne, may be added to the, paste before laying it on the toast. ANCHOVIES, Fried. Ingredients. — 1 tablespoonful of oil, 2 & glass of white wine, sufficient flour to thicken; 12 anchovies. Mode. — Mix the. oil and wine together, with sufficient flour to make them into a thickish paste * ’ cleanse the anchovies, lyipe them, dip THE DICTIONARY OP COOKERY. 3 Anchovies, Potted them in the paste, and fry of a nice brown colour. Time. — k hour. Average cost, for this quantity, Qd. Sufficient for 2 per- sons. Seasonable all the year. ANCHOVIES, Potted, or Anchovy Butter. Inqredients. — 2 dozen anchovies, £ lb. of fresh butter. Mode. — Wash the an- chovies thoroughly ; bone and dry them, and pound them in a mortar to a paste. Mix the butter gradually with them, and rub the whole through a sieve. Put it by in small pots for use, and carefully ex- clude the air with a bladder, as it soon changes the colour of anchovies, besides spoiling them. To potted anchovies may be added pounded mace, cayenne, and nutmeg to taste. APPLE CHARLOTTE, a very simple. Ingredients. — 9 slices of bread and butter, about 6 good-sized apples, 1 tablespoonful of minced lemon-peel, 2 tablespoonfuls of juice, moist sugar to taste. Mode. — Butter a pie-dish ; place a layer of bread and butter, without the crust, at the bottom ; then a layer of apples, pared, cored, and cut into thin slices ; sprinkle over these a portion of the lemon-peel and juice, and sweeten with moist sugar. Place another layer of bread and butter, and then one of apples, proceeding in this manner until the dish is full ; then cover it up with the peel of the apples, to preserve the top from browning or burning ; bake in a trisk oven for rather more than jf hour ; turn the charlotte on a dish, sprinkle gifted sugar over, and serve. Time. — j hour, or a few minutes longer. Aver- age cost, Is. Sufficient for 5 or o persons. Seasonable from August to March. APPLE CHEESECAKES. ingredients. — £ lb. of apple pulp, J lb. of gifted sugar, J lb. of butter, 4 eggs, the rind and juice of 1 lemon. Mode. — Pare, core, and boil sufficient apples to make $ lb. when cooked ; add to these the sugar, the butter, which should be melted, the eggs, leaving out 2 of the whites, and the grated rind and juice of Uemon ; stir the mixture well; line some patty-pans with puff-paste ; put in the mixture, and bake about 20 minutes.— Time. — About 20 minutes. Average cost, Apple Dumplings, Boiled for the above quantity, with the paste, 1*. 6d. Sufficient for about 18 or 20 cheesecakes. Seasonable from August t March. APPLE CIJSTARD, Baked. Ingredients. — 1 dozen large appiee, moist sugar to taste, 1 small teacut)fu of cold water, the grated rind of 1 lemon, 1 pint of milk, 4 eggs, 2 oz. of loaf sugar. Mode. — Peel, cut, and core the apples ; put them into a lined saucepan with the cold water, and, as they heat, bruise them to a pulp ; sweeten with moist sugar, and add the grated lemon-rind. When cold, put the fruit at the bottom of a pie-dish, and pour over it a custard, made with the above proportion oi milk, eggs, and sugar ; grate a little nutmeg over the top, place the dish in a moderate oven, and bake from 25 to 35 minutes. The above proportions will make rather a large dish. Time. — 25 to 35 minutes. Average cost, Is. 6d., if fruit has to be bought. Sufficient for 6 or 7 persons. Seasonable from August to March. APPLE DUMPLINGS, Baked Plain Family Dish). Ingredients. — 6 apples, suet-efust, su- gar to taste. Mode. — Pare and take out the cores of the apples with a scoop, and make a suet-crust with \ lb. of hour to 6 oz. of suet ; roll the apples in the crust, previously sweetening them with moist sugar, and taking care to join the paste nicely. When they are formed into round balls, put them on a tin, and bake them for about ^ hour, or longer, should the apples be very large ; arrange them pyramidically on a dish, and sift over them some pounded white sugar. Theso may be made richer by using puff-paste instead of suet-crust. Time. — From £ to | hour, or longer. Average cost, l.jd. each. Sufficient for 4 persons. Seasonable from August to March, but flavourless afte. the end of January. APPLE DUMPLINGS, Boiled. Ingredients. — 6 apples, suet-crust, su gar to taste. Mode. — Pare and take out the cores of the apples with a scoop ; sweeten, and roll each apple in a piece of crust, made with f lb. of flour to 6 oz. of suet, and be particular that th# paste is nicely joined. Put the dumpling* into floured cloths, tie them securely. i THE DICTIONARY OF COOKERY Apple Fritters and place them in boiling water. Keep them boiling from f to 1 hour ; remove the cloths, and send them hot and quickly to table. Dumplings boiled in knitted cloths hare a very pretty appearance when they come to table. The cloths should be made square, just large enough to hold one dumpling, and should he knitted in plain knitting, with very coarse cotton. Time. — f to 1 hour, or longer should the dumplings be very large. Average cost, l.Jd. each. Sufficient for 4 persons. Seasonable from August to March, hut flavourless after the end of January. AFPLE FRITTERS. Ingredients. — For the hatter, 2 table- spoonfuls of flour, \ cz. of butter, £ saltspoonful of salt, 2 eggs, milk, 4 medium-sized apples, hot lard or clari- fied beef-dripping. Mode. — Break the eggs, dividing the whites from the yolks, and beat them separately. Put the flour into a basin, stir in the butter, which should be melted to a cream ; add the salt, and moisten with sufficient warm milk to make it of a proper consistency, that is to say, a batter that will drop from the spoon. Stir this well, rub down any lumps that may he seen, add the yolks and then the whites of the eggs, which have been previously well whisked ; beat up the batter for a few minutes, and it is ready for use. Now peel and cut the apples into rather thick whole slices, without dividing them, and stamp out the middle of each slice, where the core is, with a cutter. Throw the slices into the batter ; have ready a pan of boiling lard or clarified dripping ; take out the pieces of apple one by one, put them into the hot lard, and fry a nice brown, turning them when required. When done, lay them on a piece of blotting-paper before the fire, to absorb the greasy moisture ; then dish on a white d’oyley, piling the fritters one above the other ; strew over them some pounded sugar, and serve very hot. The flavour of the fritters would be very much improved by soaking the pieces of apple in a little wine, mixed with sugar and lemon- juice, for 3 or 4 hours before wanted for table ; the batter, also, is better for jeing mixed some hours before the fritters are made. Time. — From 7 to 10 minutes to fry the fritters ; 5 minutes to 'train them. Average cost, 9d. Sufficient Apple Jelly for 4 or 5 persons. Seasonable from August to March. APPLE JAM. Ingredients. — To every lb. of fruit weighed after being pared, cored, and sliced, allow | lb. of preserving-sugar, the grated rind of 1 lemon, the juice of J lemon. Mode. — Peel the apples, cor and slice them very thin, and be particu- lar that they are all the same sort. Put them into a jar, stand this in a saucepan of boiling water, and let the apples stew until quite tender. Previously to putting the fruit into the jar, weigh it, to ascertain the proportion of sugar that may be required. Put the apples into a preserving-pan, crush the sugar to small lumps, and add it, with the grated lemon-rind and juice, to the apples. Simmer these over the fire for ^ hour, reckoning from the time the jam begins to simmer properly ; remove the scum as it rises, and, when the jam is done, put it into pots for use. Place a piece of oiled paper over the jam, and, to exclude the air, cover the pots with tissue paper dipped in the white of an egg, and stretched over the top. This jam will keep good for a long time. Time. — From 3 to 4 hours to stew in the jar ; i hour to boil after the jam begins to simmer. Average cost, for this quantity, bs. Suf- ficient. — 7 or 8 lbs. of apples for 6 pots of jam. Seasonable. — Make this in Septem- ber, October, or November, when apples can be bought at a reasonable price. APPLE JELLY. Ingredients. — To 6 lbs. of apples allow 3 pints of water ; to every quart of juice allow 2 lbs. of loaf sugar ; — the juice of i lemon. Mode. — Pare, core, and cut the apples into slices, and put them into a jar, with water in the above proportion. Place them in a cool oven, with the jar well covered, and, when the juice is thoroughly drawn and the apples are quite soft, strain them through a jelly- bag. To every quart of juice allow 2 lbs. of loaf sugar, which should be crushed to small lumps, and put into a preserving, pan with the juice. Boil these together for rather more than .j hour, remove the scum as it rises, add the lemon-juice just before it is done, and put the jelly into pots for use. This preparation is useful for garnishing sweet dishes, and may be turned out for dessert. Tin#.— Th* THE DICTIONARY OF COOKERY. 5 Apple Jelly apples to be put in the oven over-night, and left till morning ; rather more than £ hour to boil the jelly. Average cost, for this quantity, 3s. Sufficient for 6 small pots of jelly. Seasonable. — This should be made in September, October, or November, APPLE JELLY. Ingredients. — Apples, water ; to every pint of syrup allow $ lb. of loaf sugar. Mode. — Pare and cut the apples into pieces, remove the cores, and put them in a preserving-pan with sufficient cold water to cover them. Let them boil for an hour ; then drain the syrup from them through a hair sieve or jelly-bag, and measure the juice ; to every pint allow | lb. of loaf sugar, and boil these together for J hour, removing every particle of scum as it rises, and keeping the jelly well stirred, that it may not burn. A little lemon-rind may be boiled with the apples, and a small quantity of strained lemon-juice may be put in the jelly just before it is done, when the flavour is liked. This jelly may be ornamented with preserved greengages, or any other preserved fruit, and will turn out very prettily for dessert. It should be stored away in small pots. Time. — 1 hour to boil the fruit and water ; hour to boil the juice with the sugar. A verage cost , for <3 lbs. of apples, with the other in* gredients in proportion, 3s. Sufficient for 6 small pots of jelly. Seasonable . — Make this in September, October, or November. APPLE JELLY, Clear, for imme- diate Eating. Ingredients. — 2 dozen small apples, 1.^ pint of spring-water ; to every pint of juice allow % lb. of loaf sugar, h oz. of isinglass, the rind of £ lemon. Mode. — Pare, core, and cut the apples into quarters, and boil them, with the lemon- peel, until tender ; then strain off the apples, and run the juice through a jelly- bag ; put the strained juice, with the eugar and isinglass, which has been pre- viously boiled in i pint of water, into a lined saucepan or preserving-pan ; boil all together for about A hour, and put the jeuy into moulds. When this jelly is dear, and turned out well, it makes a pretty addition to the supper-table, with a little custard or whipped cream round Apple Pudding it : a little lemon-juioe improves the flavour, but it is apt to render the jelly muddy and thick. If required to be kept any length of time, rather a larger pro. portion of sugar must be used. Time.— About 1 hour to boil the apples ; h hour the jelly. Average cost, 2 s. Sufficient for 1^-pint mould. Seasonable from August to March. APPLE JELLY, Thick, or Marma- lade, for Entremets or Dessert Dishes. Ingredients . — Apples ; to every lb. of pulp allow ^ lb. of sugar, j teaspoonful of minced lemon-peel. Mode. — Peel, core, and boil the apples with only suf- ficient water to prevent them from burn- ing ; beat them to a pulp, and to every lb. of pulp allow the above proportion of sugar in lumps. Dip the lumps into ATPLB JELLY, STUCK WITH ALMONDS. water ; put these into a saucepan, and boil till the syrup is thick and can be well skimmed ; then add this syrup to the apple pulp, with the minced lemon- peel, and stir it over a quick fire for about 20 minutes, or till the apples cease to stick to the bottom of the pan. The jelly is then done, and may be poured into moulds which have been previously dipped in water, when it will turn out nicely for dessert or a side dish ; fcr the latter, a little custard should be pouied round, and it should be gar- nished with strips of citron or stuck with blanched almonds. Time . — From A to i hour to reduce the apples to a pulp ; 2( minutes to boil after the sugar is added. Sufficient . — 1 ^ lb. of apple pulp sufficient for a small mould. Seasonable from August to March ; but is best and cheapest in September, October, or November. APPLE PUDDING, Rich Baked. Ingredients . — A lb. apple pulp, J lb. of loaf sugar, 6 oz, of butter, the rind of 1 6 THE DICTIONARY OF COOKERY. Apple Pudding lemon, 6 eggs, puff-paste. Mode. — Peel, core, and cut the apples, as for sauce ; put them into a stewpan, with only just sufficient water to prevent them from burning, and let them stew until reduced to a pulp. Weigh the pulp, and to every 4 lb. add the sifted sugar, grated lemon- rind, and 6 well-beaten eggs. Beat these ingredients well together ; then melt the butter, stir it to the other things, put a border of puff-paste round the dish, and bake for rather more than ^ hour. The butter should not be added until the pudding is ready for the oven. Time . — ^ to £ hour. Average cost. Is. lOef. Suffi- cient for 5 or 6 persons. Seasonable from August to March. APPLE PUDDING, Baked. Ingredients. — 12 large apples, 6 oz. of moist sugar, j- lb. of butter, 4 eggs, 1 pint o? bread crumbs. Mode. — Pare, core, and cut the apples, as for sauce, and boil tnem until reduced to a pulp ; then add the butter, melted, aad the eggs, which should be well whisked. Beat up the pudding for 2 or 3 minutes ; butter a pie- dish j put in a layer of* bread crumbs, then the apple, and then another layer of bread crumbs ; flake over these a few Siny pieces of butter, and bake for about 4 hour. A very good economical pudding made be made merely with apples, boiled and sweetened, with the addition of a few strips of lemon-peel. A layer of bread crumbs should be placed above and below the apples, and the pudding baked for 4 hour. Time. — About 4 hour. Aver- age cost, Is. Qd. Sufficient for 5 or 6 persons. Seasonable from August to March. APPLE PUDDING, Baked (Very Good). Ingredients. — 5 moderate-sized apples, 2 tablespoonfuls of finely-chopped suet, 3 eggs, 3 tablespoonfuls of flour, 1 pint of milk, a little grated nutmeg. Mode. — Mix the flour to a smooth batter with the milk , add the eggs, which should be well whisked, and put the latter into a well-buttered pie-dish. Wipe the apples clean, but do not pare them ; cut them in halves, and take out the cores ; lay them in the batter, rind uppermost ; shake the suet on the top,, over wmch also grate a little nutmeg ; bake in a moderate oven for an hour, and cover, Apple Sauce when served, with sifted loaf sugar. This pudding is also very good with the apples pared, sliced, and mixed -with the batter. Time. — 1 hour. Average cost, 9d. ■ Sufficient for 6 or 6 persons. APPLE PUDDING, Boiled. Ingredients. — Suet crust, apples, sugar to taste, 1 small teaspoonful of finely- minced lemon-peel, 2 tablespoonfuls of lemon-juice. Mode. — Make a butter or suet crust by either of the given recipes, using for a moderate-sized pudding from 4 to 1 lb. of flour, with the other ingre- dients in proportion. Butter a basin , line it with some paste ; pare, core, and cut the apples into slices, and fill the basin with these ; add the sugar, the lemon-peel and juice, and cover with crust ; pinch the edges together, flour the cloth, place it over the pudding, tie it securely, and put it into p'enty of fast- boiling water ; let it bell from 2£ to 3 hours ; then turn it out of the basin and send to table quickly. Apple puddings may also be boiled in a cloth without a basin ; but, when made in this way, must be served without the least delay, as the crust soon becomes heavy. Apple pudding is a very convenient dish to have when the dinner-hour is rather uncertain, as it does not spoil by being boiled an extra hour ; care, however, must be taken to keep it well covered with water all the time, and not to allow it to stop boiling. Time. — From 2^ to 3 hours, according to the quality of the apples. Average cost, lOef. Sufficient, made with 1 ib, of flour, for 7 or 8 persons. Seasonable from August to March ; but the apples become flavour- less and scarce after February. APPLE SAUCE, for Geese, Fork, &c. Ingredients. — 6 good-sized apples, sifted sugar to taste, apiece of butter the size of a walnut ; water. Mode.— Pare, core, and quarter the apples, and throw them into co.d water to preserve their whiteness. Put them in a saucepan, with sufficient water to moisten them, and boil till soft enough to pulp. Beat them up, adding sugar to taste, and a small piece of butter. This quantity is sufficient for a good-sized tureen. Time. — According to the apples, about $ hour. _ Average cost, 4 d. Sufficient, this quantity, for a goose or oouple of ducks. THE DICTIONARY OP COOKERY. Apple Snow APPLE SNOW (a pretty Supper Dish). Ingredients. — 10 good-sized apples, the whites of 10 eggs, the rind of 1 lemon, ^ lb. of pounded sugar. Mode. — Peel, core, and cut the apples into quarters, and put them into a saucepan with the lemon-peel, and sufficient water to prevent them from burning, — rather less than A pint. When they are tender, take out the peel, beat them into a pulp, let them cool, and stir them to the whites of the eggs, which should be pre- viously beaten to a strong froth. Add the sifted sugar, and continue the whisk- ing until the mixture becomes quite stiff, and either heap it on a glass dish or serve it in small glasses. The dish may be garnished with preserved barberries or strips of bright-coloured jelly, and a dish of custards should be served with it, or a jug of cream. Time. — From 30 to 40 minutes to stew the apples. Average cost, la. 6 d. Sufficient to fill a moderate- sized glass dish. Seasonable from August to March. APPLE SNOWBALLS. Ingredients. — 2 teacupfuls of rice, apples, moist sugar, cloves. Mode.— Boil the rice and mUk until three-parts done ; then strain it off, and pare and core the apples without dividing them. Put a small quantity of sugar and a clove into each apple, put the rice round them, and tie each ball separately in a cloth. Boil until the apples are tender ; then take them up, remove the cloths, and serve. Time. — £ hour to boil the rice separately ; £ to 1 hour with the apple. Seasonable from August to March. APPLE SOUFFLE. Ingredients. — 6 oz. of rice, 1 quart of milk, the rind of i lemon, sugar to taste, the yolks of 4 eggs, the whites of 6, oz. of butter, 4 tablespoonfuls of apple mar- malade. Mode. — Boil the milk with the temon-peel until the former is well flavoured ; then strain it, put in the rice, and let it gradually swell over a slow fire, adding sufficient sugar to sweeten it nicely. Then crush the rice to a smooth pulp with the back of a wooden spoon ; fin a the bottom and sides of a round oake-tin with it, and put it into the oven to Bet ; turn it out of the tin dexterously, Apple Tart and be careful that the border of rice is firm in every pa^t. Mix with the marma- lade the beaten yolks of eggs and the butter, and stir these over the fire until the mixture thickens. Take it off the fire ; to this add the whites of the eggs, which should be previously beaten to a strong froth ; stir all together, and put it into the rice border. Bake in a moderate oven for about £ horn*, or until the souffld rises very light. It should bo watched, and served instantly, or it will immediately fall after it is taken from the oven. Time. — J horn*. Average cost, Is. 8d. Sufficient for 4 or 5 persons. Seasonable from August to March. APPLE TART or PIE. Ingredients. — Puff-paste, apples ; to every lb. of un pared apples allow 2 oz. of moist sugar, ^ teaspoonful of finely- minced lemon-peel, 1 tablespoonful of lemon-juice. Mode. — Make puff-paste by either of the given recipes, with £ lb. of flour ; place a border of it round the edge of a pie-dish, and fill the dish with apples pared, cored, and cut into slices ; sweeten with moist sugar, add the lemon-peel and juice, and 2 or 3 tablespoonfuls of water : cover with crust, cut it evenly round close to the edge of the pie-dish, and bake in a hot oven from i to | hour, or rather longer, should the pie be very large. When it is three-parts done, take it out of the oven, put the white of an egg on a plate, and, with the blade of a knife, whisk it to a froth ; brush the pie over with this, then sprinkle upon it some sifted sugar, and then a few drops of water. Put the pie back into the oven, and finish baking, and be particularly careful that it does not catch or bum, which it is very liable to do after the crust is iced. If made with a plain crust, the icing may be omitted. Many things are suggested for the flavouring of apple pie ; some say 2 or 3 tablespoonfuls of beer, others the same quantity of sherry, which very much improve the taste ; whilst the old-fashioned addition of a few cloves is, by many persons, preferred to anything else, as also a few slices of quince. Time. — 1 hour before the crust is iced ; 10 to 15 minutes afterwards Average cost, 9d. Sufficient. — Allow lbs. of apples to a tart for 6 persons. Seasonable from August to March ; but the apples become flavourless altet February, 8 THE DICTIONARY OP COOKERY. Apple Tart APPLE TART (Creamed). Mode. — Make an apple tart by the preceding recipe, with the exception of omitting the icing. When the tart is baked, cut out the middle of the lid or erust, leaving a border all round the dish. Pill up with a nicely -made boiled cus- tard, grate a little nutmeg over the top, and the pie is ready for table. Tins tart is usually eaten cold ; is rather an old-fashioned dish, but, at the same time, extremely nice. Time.-- £ to £ hour. Average cost, Lt. 3d. Sufficient for 5 or 6 persons. Seasonable from August to March. APPLE TRIPLE (a Supper DishO. Ingredients. — 10 good-sized apples, the rind of lemon, 6 oz. of pounded sugar, J pint of milk, \ pint of cream, 2 eggs, whipped cream. Mode. — Peel, core, and cut the apples into thin slices, and put them into a sauce- pan with 2 tablespoonfuls of water, the sugar, and minced lemon-rind. Boil all together until quite tender, and pulp the apples through a sieve j if they should not be quite sweet enough, add a little more sugar, and put them at the bottom of the dish to form a thick layer. Stir together the milk, cream, and eggs, with a little sugar, over the fire, and let the mixture thicken, but do not allow it to reach the boiling-point. When thick, take it off the fire ; let it cool a little, then pour it over the apples. Whip some cream with sugar, lemon-peel, &c., the same as for other trifles ; heap it high over the custard, and the dish is ready for table. It may be garnished as fancy dictates, wrth strips of bright apple jelly, slices of citron, &c. Time. — From 30 to 40 minutes to stew the apples ; 10 minutes to stir the custard over the fire. Average cost, 2s., with cream at la. 6d. per pint. Sufficient for a moderate-sized trifle. Seasonable from August to March. AP PLES it la Portugaise. Ingredients. — 8 good boiling apples, § pint of water, 6 oz. of sugar, a layer of apple marmalade, 8 preserved cher- ries, garnishing of apricot jam. Mode.— Peel the apples, and, with a scoop, take out the cores; boil the fruit in the above proportion of sugar and water, without being too much done, and take •are the apples do not break. Have ready Apples and Rice some apple marmalade ; cover the bottom of a glass dish with this, level it, and lay the apples in a sieve to drain ; pile them neatly on the marmalade, raising them in the centre, and place a preserved cherry in the middle of each. Garnish with strips of candied citron or apricot jam, and the dish is ready for table. Time. — From 20 to 30 minutes to stew the apples. Average cost, Is. 3a?. Suf- ficient for 1 entremets. Seasonable from August to March. APPLES, Buttered (Sweet Entre- mets). Ingredients. — Apple marmalade or 7 good boiling apples, J pint of water, 6 oz. of sugar, 2 oz. of butter, a little apricot jam. Mode. — Pare the apples, and take out the cores with a scoop ; boil up the sugar and water for a few minutes ; then lay in the apples and sim- mer them very gently until tender, taking care not to let them break. Have ready sufficient marmalade made by the recipe for Apple Marmalade, fla- voured with lemon, to cover the bottom of the dish ; arrange the apples on this with a piece of butter placed in each, and in between them a few spoonfuls of apricot jam or marmalade ; put the dish in the oven for 10 minutes, then sprinkle over the top sifted sugar, and either brown it before the fire or with a salamander, and serve hot. The syrup that the apples were boiled in should be saved for another time. Time. — From 20 to 30 minutes to stew the apples very gently, 10 minutes in the oven. Average cost, la, 6 d. Sufficient for 1 entremets. APPLES and RICE (a Plain Dish). Ingredients. — 8 good-sized apples, 3 oz. of butter, the rind of A lemon minced very fine, 6 oz. of rice, I \ pints of milk, sugar to taste, £ teaspoonful of grated nutmeg, 6 tablespoonfuls of apricot jam. Mode. — Peel the apples, halve them, and take out the cores ; put them into a stewpan with the butter, and strew suffi- cient sifted sugar over to sweeten them nicely, and add the minced lemon-peel. Stew the apples very gently until tender, taking care they do not break. Boil ths rice, with the milk, sugar, and nutmeg, until soft, and, when thoroughly done, dish it, piled high in the centre ; arrange the apples on it, warm the aprioot jam. THE DICTIONARY OF COOKERY. 9 Apples and Rice pour it over the whole, and serve hot. Time. — About 30 minutes to stew the apples very gently ; about J hour to cook the rice. Average cost, Is. 6d. Sufficient for 5 or 6 persons. Seasonable from August to March. APPLES AND RICE (a pretty Dish. of). Ingredient*. — 6 oz. of rice, 1 quart of milk, the rind of £ lemon, sugar to taste, ^ saltspoonful of salt, 8 apples, | lb. of sugar, i pint of water, ^ pint of boiled custard. Mode. — Flavour the milk with lemon-rind, by boiling them together for a few minutes ; then take out the peel, and put in the rice, with sufficient sugar to sweeten it nicely, and boil gently until the rice is quite soft ; then let it cool. In the meantime pare, quarter, and core the apples, and boil them until tender in a syrup made with sugar and water in the above proportion ; and, when soft, lift them out on a sieve to drain. Now put a middling-sized gallipot in the centre of a dish ; lay the rice all round till the top of the gallipot is reached ; smooth the rice with the back of a spoon, and stick the apples into it in rows, one row sloping to the right, and the next to the left. Set it in the oven to colour the apples; then, when required for table, remove the gallipot, garnish the rice with preserved fruits, and pour in the middle sufficient custard, made by the recipe for boiled custard, to be level with the top of the rice, and serve hot. Time. — From 20 to 30 minutes to stew the apples ; £ hour to simmer the rice ; £ hour to bake. Average cost, Is. 6c?. Sufficient for 5 or 6 persons. Seasonable from August to March. APPLES, Compote of (Soyer’s Recipe,— a Dessert Dish). Ingredients. — 6 ripe apples, 1 lemon, $ lb. of lump sugar, £ pint of water. Mode. — Select the apples of a moderate size, peel them, cut them in halves, re- move the cores, and rub each piece over with a little lemon. Put the sugar and water together into a lined saucepan, and let them boil until forming a thickish syrup, when lay in the apples with the rind of the lemon cut thin, and the juice of the same. Let the apples simmer ♦.ill tender : then take them out very earefully, drain them on a sieve, and Apples, Plane of reduce the syrup by boiling it quickly for a few minutes. When both are cold, arrange the apples neatly on a glass dish, pour over the lica or can- oompotb or afpi.es. died citron. Smaller apples may be dressed in the same manner : they should not be divided in half, but peeled, and the cores pushed out with a vegetable-cutter. Time . — 10 minutes to boil the sugar and water together ; from 20 to 30 minutes to sim- mer the apples. Average cost, 6d. Suffi- cient for 4 or 5 persons. Seasonable from August to March. APPLES, Plano of; or Apples in a raised Crust. (Sweet Entremets.) Ingredients . — J lb. of short crust, 9 moderate-sized apples, the rind and jwice of | lemon, £lb. of white sugar, f pint of water, a few strips of candled citroD. Mode . — Make a plain stiff short crust, roll it out to the thickness of ^ inch, and butter an oval mould ; line it with the crust, and press it carefully all round the sides, to obtain the form of the mould, but be particular not to break the paste. Pinch the part that just rises above the mould with the paste- pincers, and fill the case with flour ; bake it for about ^ hour ; then take it out of the oven, remove the flour, put the case back in the oven for another ^ hour, and do not allow it to get scorched. It is now ready for the apples, which should be prepared in the following manner : peel, and take out the cores with a small knife, or a scoop for the purpose, without dividing the apples ; put them into a small lined saucepan, just capable of holding them, with sugar, water, lemon, juice and rind, in the above proportion. Simmer them very gently until tender; then take out the apples, let them cool, arrange them in the flanc or case, and boil down the syrup until reduced to a thick jelly ; pour it over the apples, and garnish with a few slices of candied citron. A more simple flanc may be made by rolling out the paste, cutting the bottom of a round or oval shape, and thon a narrow strip for the sides : these should be stuck on with the white of as 10 THE DICTIONARY OP COOKERY. Apples, Ginger egg to the bottom piece, and the flano then filled with raw fruit, with sufficient sugar to sweeten it nicely. It will not require so long baking as in a mould ; but the crust must be made everywhere of an equal thickness, and so perfectly joined that the juice does not escape. This dish may also be served hot, and should be garnished in the same manner, or a little melted apricot jam may be poured over the apples, which very much improves their flavour. Time.— Altogether, 1 hour to bake the flanc ; from 30 to 40 minutes to stew the apples very gently. Average cost, Is. 6d. Sufficient for 1 entremets or side-dish. Seasonable from August to March. APPLES, Ginger (a pretty Supper or Dessert Dish). Ingredients. — l j oz. of whole ginger, J pint of whiskey, 3 lbs. of apples, 2 lbs. of white sugar, the juice of 2 lemons. Mode. — Bruise the ginger, put it into a small jar, pour over sufficient whiskey to cover it, and let it remain for 3 days ; then cut the apples into thin slices, after paring and coring them ; add the sugar and the lemon-juice, which should be strained ; and simmer all together very gently until the apples are transparent, but not broken. Serve cold, and garnish the dish -with slices of candied lemon- peel or preserved ginger. Time.— 3 days to soak the ginger ; about | hour to simmer the apples very gently. Average cost, 2 s. 6d. Sufficient for 3 dishes. Sea- sonable from August to March. APPLES Iced, or Apple Hedge- hog. Ingredients. — About 3 dozen good boiling apples, 1 lb. of sugar, \ pint of water, the rind of ^ lemon minced very fine, the whites of 2 eggs, 3 tablespoon- fuls of pounded sugar, a few sweet al- monds. Mode. — Peel and core a dozen of the apples without dividingthem, and stew them very gently in a lined saucepan with £ lb. of the sugar and £ pint of water, and when tender lift them care- fully on to a dish. Have ready the re- mainder of the apples, pared, cored, and cut into thin slices ; put them into the same syrup with the other A lb. of sugar, the lemon-peel, and boil gently until they are reduced to a marmalade ; keep- ing them stirred, to prevent them from miming. Cover the bottom of the dish Apples in Bed Jelly with some of the marmalade, and over that a layer of the stewed apples, in the insides of which, and between each, place some of the marmalade ; then place another layer of apples, and fill up the cavities with marmalade as before, form- ing the whole into a raised oval shape. Whip the whites of the eggs to a still froth, mix with them the pounded sugar, and cover the apples very smoothly all over with the icing ; blanch and cut each almond into 4 or 5 strips ; place these strips at equal distances over the icing, sticking up ; strew over a little rough pounded sugar, and put the dish in a very slow oven, to colour the almonds, and so allow the apples to get warm through. This entremets may also be served cold, and makes a pretty supper-dish. Time . — From 20 to 30 minutes to stew the apples. Average cost, 2s. to 2s. Qd. Sufficient for 5 or 6 persons. Seasonable from August to March. APPLES in Red Jelly (a pretty Supper Dish). Ingredients. — 6 good-sized apples, 12 cloves, 6 oz. of pounded sugar, 1 lemon, 2 teacupfuls of water, 1 tablespoonful ol gelatine, a few drops of prepared co- chineal. Mode. — Choose rather large apples ; peel them and take out the cores, either with a scoop or a small silver knife, and put into each apple 2 cloves and as much sifted sugar as they will hold. Place them, without touching each other, in a large pie-dish ; add more white sugar, the juice of 1 lemon, and 2 teacupfuls of water. Bake in the oven, with a dish over them, until they are done. Look at them frequently, and, as each apple is cooked, place it in a glass dish. They must not be left in the oven after they are done, or they will break, and so would spoil the appearance of the dish. When the apples are neatly arranged in the dish without touching each other, strain the liquor in which they have been stewing into a lined saucepan ; add to it the rind of the lemon, and a tablespoonful of gelatine which has been previously dissolved in cold water, and, if not sweet, a little more sugar, and 6 cloves. Boil till quite clear; colour with a few drops of pro pared cochineal, and strain the jollj through a double muslin into a jug; let it cool a little; then pour it into tin* dish round the apples. When quite col<^ fHE DICTIONARY OP COOKERY. 11 Apples, to preserve garnish the tops of the apples with a brignt-coloured marmalade, jelly, or the white of an egg beaten to a strong froth, with a little silted sugar. Time. — From 30 to 50 minutes to bake the apples. Average cost, Is., with the garnishing. Sufficient for 4 or 5 persons. Seasonable from August to March. APPLES, to preserve, in Quarters (in imitation of Ginger). Ingredients. — To every lb. of apples allow | lb. of sugar, 1A oz. of the best white ginger ; 1 oz. of ginger to every £ pint of water. Mode. — Peel, core, and quarter the apples, and put the fruit, sugar, and ginger in layers into a wide- mouthed jar, and let them remain for 2 days ; then infuse 1 oz. of ginger in ^ pint of boiling wa ter, and cover it closely, and let it remain for 1 day : this quantity of ginger and water is for 3 lbs. of apples, with the other ingredients in proportion. Put the apples, &c., into a preserving- pan with the water strained from the ginger, and boil till the apples look clear and the syrup is rich, which will be in about an hour. The rind of a lemon may be added just before the apples have finished boiling ; and great care must be taken not to break the pieces of apple in putting them into the jars. Serve on glass dishes for dessert. Time. — 2 days for the apples to remain in the jar with sugar, &e. ; 1 day to infuse the ginger ; about 1 hour to boil the apples. Average cost, for 3 lbs. of apples, with the other ingredients in proportion, 2s. 3d. Sufficient. — 3 lbs. should fill 3 moderate-sized jars. Seasonable. — This should be made in September, October, or November. APPLES, Stewed, and Custard (a pretty Dish for a Juvenile Supper). Ingredients. — 7 good-sized apples, the rind of £ lemon or 4 cloves, £ lb. of sugar, j pint of water, A pint of custard. Mode.'. — Pare and take out the cores of the *pples, without dividing them, and, if possible, leave the stalks on ; boil the sugar and water together for 10 minutes ; then put in the apples with the lemon- rind or cloves, whichever flavour may oe preferred, and simmer gently until- they are tender, taking care not to let them break. Dish them neatly on a glass dish, reduce the syrup by boiling it Apricot Jam quickly for a few minutes, let it cool a little ; then pour it over the apples Have ready quite £ pint of custard made by the recipe for Boiled Custard ; pour it round, but not over, the apples when they are quite cold, and the dish is ready for table. A few almonds blanched and cut into strips, and stuck in the apples, would improve their appearance. Time. ■ — From 20 to 30 minutes to stew the apples. Average cost. Is. Sufficient to fill a large glass dish. Seasonable from August to March. APRICOT CREAM. Ingredients. — 12 to 16 ripe apricots, A lb. of sugar, 1^ pint of milk, the yolks ot 8 eggs, 1 oz. of isinglass. Mode. — Divide the apricots, take out the stones, and boil them in a syrup made with | lb. oi sugar and | pint of water, until they form a thin marmalade, which rub through a sieve. Boil the milk with the Other ^ lb. of sugar, let it cool a little, then mix with it the yolks of eggs which have been previously well beaten ; put this mixture mto a jug, place this jug in boiling water, and stir it one way over the fire until it thickens ; but on no account let it boil. Strain through a sieve, add the isinglass, previously boiled with a small quantity of water, and keep stirring it till nearly cold ; then mix the cream with tne apricots ; stir well, put it into an oiled mould, and, if convenient, set it on ice ; at any rate, in a very cool place. It should turn out on the dish without any difficulty. In winter-time, when fresh apricots are not obtainable, a little jam may be substituted for them. Time . — From 20 to 30 minutes to boil the apricots. Average cost, 3s. 6d. Sufficient to fill a quart mould. Seasonable in August, September, and October. APRICOT JAM, or Marmalade. Ingredients. — To every lb. of ripe apricots, weighed after being skinned and stoned, allow 1 lb. of sugar. Mode. — Pare the apricots, which should be ripe, as thinly as possible, break them in half, and remove the stones. Weigh the fruj and to every lb. allow the same propa tion of loaf sugar. Pound the sugar verj7 finely in a mortar, strew it over tho apricots, which should be placed on dishes, and let them remain for 12 hours. Break the stones, blanch the kernels, ana put them with the sugar and fruit into a 12 THE DICTIONARY OP COOKERY. Apricot Pudding preserving-pan. Let these simmer very gently until clear ; take out the pieces of apricot singly as they become so, and, as fast as the scum rises, carefully remove it. Put the apricots into small jars, pour over them the syrup and kernels, cover the jam with pieces of paper dipped in the purest salad-oil, and stretch over the top of the jars tissue paper, cut about 2 inches larger and brushed over with the white of an egg : when dry, it will be perfectly hard and air-tight. Time. — 12 hours, sprinkled with sugar ; about if hour to boil the jam. Average cost. — When cheap, apricots may be purchased for preserving at about Is. Qd. per gallon. Sufficient. — 10 lbs. of fruit for 12 pots of iam. Seasonable. — Make this in August or September. APRICOT PUDDING, Baked. Ingredients. — 12 large apricots, f pint of bread crumbs, 1 pint of milk, 3 oz. of pounded sugar, the yolks of 4 eggs, 1 glass of sherry. Mode. — Make the milk boiling hot, and pour it on to the bread erumbs ; when half cold, add the sugar, the well-whisked yolks of tho eggs, and the sherry. Divide the apricots in half, scald them until they are soft, and break them up with a spoon, adding a few of the kernels, which should be well pounded in a mortar ; then mix the fruit and other ingredients together, put a border of paste round the dish, fill with the mix- ture, and bake the pudding from ^ to J hour. Time. — ^ to J horn. Average cost, in full season, Is. Qd. Sufficient for 4 or 5 persons. Seasonable in August, September, and October. APRICOT TART. Ingredients. — 12 or 14 apricots, sugar to taste, puff-paste or short crust. Mode. — Break the apricots in half, take out the stones, and put them into a pie- dish, in the centre of which place a very small cup or jar, bottom uppermost ; sweeten with good moist sugar, but add no water. Line the edge of the dish with paste, put on the cover, and ornament the pie in any of the usual modes. Bake from i to J hour, according to size ; and if puff-paste is used, glaze it about 10 minutes before the pie is done, and put it into the oven again to set the glaze. Short crust merely requires a little sifted srigar sprinkled over it before being sont Apricots, Plano of to table. Green apricots make very good tarts, but they should be boiled with a little sugar and water before they are covered with the crust. Time. — ^ to £ hour. Average cost, in full season, 1*. Sufficient for 4 or 6 persons. Seasonably in August, September, and October; green ones rather earlier. APRICOTS, Compote of (an elegant Dish). Ingredients. — £ pint of syrup ( set Strop), 12 green apricots. Mode.— Make the syrup by the given recipe, and, when it is ready, put in the apricots whilst the syrup is boiling. Simmer them very gently until tender, taking care not to let them break ; take them out carefully, arrange them on a glass dish, let the syrup cool a little, pour it over the apricots, and, when cold, serve. Time. — From 15 to 20 minutes to simmer the apricots. Average cost, 9 d. Suffi- cient for 4 or 5 persons. Seasonable in June and July, with green apricots. APRICOTS, Plano of, or Compote of Apricots in a Raised Crust (Sweet Entremets). Ingredients. — £ lb. of short crust (see Crust), from 9 to 12 good-sized apricots, | pint of water, £ lb. of sugar. Mode. — Make a short crust by the given recipe, and line a mould with it. Boil the sugar and water together for 10 minutes ; halve the apricots, take out the stones, and simmer them in the syrup until ten- der ; watch them carefully, and take them up, for fear they should break. Arrange them neatly in the flanc or case ; boil tho syrup until reduced to a jelly ; pour it over the fruit, and serve either hot or cold. Greengages, plums of all kin dp, peaches, &c., may be done in the sa e manner, as also currants, raspberr ■ a, gooseberries, strawberries, &c. ; but w jtb the last-named fruits, a little curra t- juice added to them will be found n improvement. Time. — Altogether, 1 hour to bake the flanc, from 15 to 20 minutes to simmer the apricots. Average cost, Is. Qd. Sufficient for 1 entremets or side-dish. Seasonable in July, August, and September. The pretty appearance of this dish de- pends on the fruit being whole ; as each apricot is done, it should be taken out of the syrup immediately. THE DICTIONARY OF COOKERY. 13 April— Bills of Fare April— Dinners for 6 persons APRIL- BILLS OF FARE. Dinner for 18 persons. First Course. Spring Soap, removed by Salmon and Lobster Sauce. a R ar © Vase of Flowers. Soles & la Crdme. © & •a « Second Course. 00 Boast Bibs of Lamb, ® 3 cL Larded Capon. bd ® s' Vase of W 9 Flowers. bacon is cut very thin, the slices may be cur le i round ana THE DICTIONARY OF COOKERY. 21 Bacon and Hams, Curing of fastened by means of small skewers, and fried or toasted before the fire. BACON and HAMS, Curing of. The carcass of the hog, after hanging over-night to cool, is laid on a strong bench or stool, and the head is separated from the body at the neck close behind the ears ; the feet and also the internal fat are removed. The carcass is next divided into two sides in the following manner : — The ribs are divided about an inch from the spine on each side, and the spine, with the ends of the ribs attached, together with the internal flesh between it and the kidneys, and also the flesh above it, throughout the whole length of the sides, are removed. The portion of the carcass thus cut out is in the form of a wedge — the breadth of the interior consisting of the breadth of the spine, and about an inch of the ribs on each side, being diminished to about half an inch at the exterior or skin along the back. The breast-bone, and also the first anterior rib, are also dis- sected from the side. Sometimes the whole of the ribs are removed ; but this, for reasons afterwards to be noticed, is a very bad practice. When the hams are cured separately from the sides, which is generally the case, they are cut out so as to include the hock-bone, in a similar manner to the London mode of eutting a haunch of mutton. The carcass of the hog thus cut up is ready for being salted, which process, in large curing es- tablishments, is generally as follows : — The skin side of the pork is rubbed over with a mixture of fifty parts by weight of salt, and one part of saltpetre in powder, and the incised parts of the ham or flitch, and the inside of the flitch, covered with the same. The salted bacon, in pairs of flitches with the insides to each other, is piled one pair of flitches -bove another on benches slightly in- clined, and furnished with spouts or troughs to convey the brine to receivers in the floor of the salting-house, to be afterwards used for pickling pork for navy purposes. In this state the bacon remains a fortnight, which is sufficient for flitches cut from hogs of a carcass weight less than 15 stone (14 lbs. to the stone). Flitches of a larger size, at the expiration of that time, are wiped dry and reversed in their place in the pile, feaving, at the same time, about half the Bacon and Hams, Curing of first quantity of fresh, dry, common salt sprinkled over the inside and incised parts ; after which they remain on the benches for another week. Hams being thicker than flitches, will require, when less than 20 lbs. weight, 3 weeks ; and when above that weight, 4 weeks to re- main under the above described process. The next and last process in the prepa- ration of bacon and hams, previous to being sent to market, is drying. This is effected by hanging the flitches and hams for 2 or 3 weeks in a room heated by stoves, or in a smoke-house, in which they are exposed for the same length of time to the smoke arising from the slow combustion of the sawdust of oak or other hard wood. The latter mode of com- pleting the curing process has some advantages over the other, as by it tha meat is subject to the action of creosote, a volatile oil produced by the combustion of the sawdust, which is powerfully anti- septic. The process also furnishing a thin covering of a resinous varnish, ex- cludes the air not only from the muscle, but also from the fat — thus effectually preventing the meat from becoming rusted ; and the principal reasons for condemning the practice of removing the ribs from the flitches of pork are, that by so doing the meat becomes un- pleasantly hard and pungent in the pro- cess of salting, and, by being more ex- posed to the action of the air, becomes sooner and more extensively rusted. Notwithstanding its superior efficacy in completing the process of curing, the flavour which smoke-drying imparts to meat is disliked by many persons, and it is therefore by no means the most gene- ral mode of drying adopted by mercantile curers. A very impure variety oi pyro- ligneous acid, or vinegar made from the destructive distillation of wood, is some- times used, on account of the highly preservative power of the creosote which it contains, and also to impart the smoke- flavour ; in which latter object, however, the coarse flavour of tar is given, rathe 1 ' than that derived from the smoke from combustion of wood. A considerable portion of the bacon and hams salted in Ireland is exported from that country packed amongst salt, in bales, imm,edt ately from the salting process, without having been in any degree dried. In vae process of salting above described, pork loses from 8 to 10 per cent, of its weiguv, according to the size and quality of *-cr 22 THE DICTIONARY OF COOKERY. Bacon, to Cure and Keep meat ; and a further diminution of weight, to the extent of 5 to 6 per cent, takes place in drying during the first fortnight after being token out of salt ; so that the total loss in weight occasioned by the preparation of bacon and hams in a proper state for market, is not less on an average than 15 per cent, on the weight of the fresh pork. BACON, to Cure and Keep it free from Rust (Cobbett’s Recipe). The two sides that remain, and which are called flitches, are to be cured for bacon. They are first rubbed with salt on their insides, or flesh sides, then placed one on the other, the flesh sides upper- most, in a salting-trough which has a gutter round its edges to drain away the brine ; for, to have sweet and fine bacon, the flitches must not be sopping in brine, which gives it the sort of vile taste that barrel and sea pork have. Every one knows how different is the taste of fresh dry salt from that of salt in a dissolved Btate ; therefore change the salt often, — once in 4 or 5 days ; let it melt and sink in, but not lie too long ; twice change the flitches, put that at bottom which was first on the top : this mode will cost you a great deal more in salt than the sopping mode, but' without it your bacon will not be so sweet and fine, nor keep so well. As for the time required in making your flitches sufficiently d<, it depends on circumstances. It takes a longer time for a thick than a thin flitoh, and longer in dry than in damp weather, or in a dry than in a damp place ; but for the flitches of a hog of five score, in weather not very dry or damp, about 6 weeks may do ; and as yours is to be fat, which receives little injury from over-salting, give time enough, for you are to have bacon until Christmas comes again. The place for salting should, like a dairy, always be cool, but well ventilated ; confined air, though cool, will taint meat sooner than the midday sun accompanied by a breeze. With regard to smoking the bacon, two precautions are necessary : first, to hang the flitches where no rain comes down Upon them ; and next, that the smoke must proceed from wood, not peat, turf, or coal. As to the time required to smoke a flitch, it depends a good deal upon whether there be a constant fire beneath, and whether the fire be large or small ; a month will do, if the fire be pretty Bacon or Hams, to Cur© constant and rich, as a farm-house fire usually is ; but over-smoking, or rather too long hanging in the air, makes the bacon rust ; great attention should there- fore be paid to this matter. The flitch ought not to be dried up to the hardness of a board, and yet it ought to be per- fectly dry. Before you hang it up, lay it on the floor, scatter the flesh side pretty thickly over with bran, or with some fine sawdust, not of deal or fir ; rub it on the flesh, or pat it well down upon it : this keeps the smoke from getting into the little openings, and makes a sort of crust to be dried on. To keep the bacon sweet and good, and free from hoppers, sift fine some clean and dry wood ashes. Put some at the bottom of a box or chest long enough to hold a flitch of bacon ; lay in one flitch, then put in more ashes, then another flitch, and cover this with six or eight inches ot the ashes. The place where the box or chest is kept ought to be dry, and, should the ashes become damp, they should be put in the fireplace to dry, and when cold, put back again. With these precautions, the bacon will be as good at the end of the year as on the first day. For simple general rules, these may be safely taken as a guide ; ■ and those who impli- citly follow the directions given, will possess at the expiration of from 6 weeks to 2 months well-flavoured and well-oured bacon. BACON or HAMS, to Cure in the Devonshire way. Ingredients . — To every 14 lbs. of meat allow 2 oz. of saltpetre, 2 oz. of salt pru- nella, 1 lb. of common salt. For the pickle, 3 gallonsof water, 51bs. of common salt, 7 lbs. of coarse sugar, 3 lbs. of bay salt. Mode . — Weigh the sides, hams, and cheeks, and to every 14 lbs. allow the above proportion of saltpetre, salt pru- nella, and common salt. Pound and mix these together, and rub well into the meat; lay it in a stone trough or tub, rubbing it thoroughly, and turning it daily for two successive days. At the end of the second day, pour on it a pickle made as follows : — Put the above ingre- dients into a saucepan, set it on the fire, and stir frequently ; remove all the scum, allow it to boil for i hour, and pour it Lot over the meat. Let the hams, &c., be well rubbed and turned daily ; if the meat is small, a fortnight will be suffi- cient for the sides and shoulders to re* THE DICTIONARY OP COOKERY. 28 Bacon, to Cure main in the pickle, and the hams 3 weeks ; if from 30 lbs. and upwards, 3 weeks will be required for the sides, &c., and from 4 to 5 weeks for the hams. On taking the pieces out, let them drain for an hour, cover with dry sawdust, and smoke from a fortnight to three weeks. Boil and carefully skim the pickle after using, and it will keep good, closely corked, for 2 years. When boiling it for use, add about 2 lbs. of common salt, and the same of treacle, to allow for waste. Tongues are excellent put into this pickle cold, having been first rubbed well with saltpetre and salt, and allowed to remain 24 hours, net forgetting to make a deep incision under the thick part of the tongue, so as to allow the pickle to penetrate more readily. A fortnight or three weeks, according to the size of the tongue, will be sufficient. Time. — Small meat to remain in the pickle a fortnight, hams 3 weeks ; to be smoked from a fort- night to 3 weeks. BACON, to Cure in the Wiltshire ■way. Ingredients. — 1^ lb. of coarse sugar } 2 lb. of bay salt, 6 oz. of saltpetre, 1 lb. of common salt. Mode. — Sprinkle each flitch with salt, and let the blood drain off for 24 hours ; then pound and mix the above ingredients well together and rub it well into the meat, which should be turned every day for a month ; then hang it to dry, and afterwards smoke it for 10 days. Time. — To remain in the picklo from three to four weeks, to be smoked 10 days, or rather longer. BACON, Pried Bashers of, and Poacned Eggs. Ingredients. — Bacon; eggs. Mode. — Cut the bacon into thin slices, trim away the rusty parts, and cut off the rind. Put it into a cold frying-pan, that is to say, do not place the pan on the fire before the bacon is in it. Turn it 2 or 3 times, and dish it on a very hot dish. Poach the eggs and slip them on to the bacon without breaking the yolks, and serve quickly. Time.— -3 or 4 minutes. Average cost, lOd. to Is. per lb. for the primest parts. Sufficient.— Allow 6 eggs for 3 persons. Seasonable at any time. Note. — Fried rashers of bacon, curled, serve as a pretty garnish to many dishes ; and, for PTyia.il families, answer very well as a Barberries substitute for boiled bacon, to serve with a small dish of poultry, ho. The Bain Marie. — It is an open kind of vessel, as shown in the engrav- ing, and is a utensil much used in modarf THB BAI1T MARTS. cookery, both in English and French kitchens. It is filled with boiling or nearly boiling water ; and into this water should be put all the stewpans containing those ingredients which it is desired to keep hot. The quantity and quality of the contents of these vessels are not at all affected ; and if the hour of dinner is uncertain in any establishment, by reason of the nature of the master’s business nothing is so sure a means of preserving the flavour of all dishes as the employ- ment of the bain marie. BARBEL. Ingredients. — .$ pint of port wine, a saltspoonful of salt, 2 tablespoonfuls of vinegar, 2 sliced onions, a faggot of sweet herbs, nutmeg and mace to taste, the juice of a lemon, 2 anchovies; 1 or 2 barbels, according to size. Mode. — Boil the barbels in salt and water till done ; pour off some of the water, and to the remainder put the ingredients mentioned above. Simmer gently for £ hour or rather more, and strain. Put in the fish, heat it gradually, but do not let it boil, or it will be broken. Time. — Alto- gether 1 hour. Sufficient for 4 persons. Seasonable from September to November. BARBERRIES (Berberris vulgaris). A fruit of such great acidity, that even birds refuse to eat it. In this respect, it nearly approaches the tamarind. When boiled with sugar, it makes a very agree- able preserve or jelly, according to the different modes of preparing it. Barber- ries are also used as a dry sweetmeat, and in sugarplums or comfits ; are pickled with vinegar, and are used for various culinary purposes. They are well calculated to allay heat and thirst in persons afflicted with fevers. The berries, arranged o* 24 TUB DICTIONARY OF COOKER'S. Barberries, to preserve bunches of nicely curled parsley, make an exceedingly pretty garnish for supper dishes, particularly for white meats, like boiled fowl & la Bechamel, the three colours, scarlet, green, and white, con- trasting well, and producing a very good effect. BARBERRIES, to preserve in Bunches. Ingredients. — 1 pint of syrup, barber- ries. Mode. — Prepare some small pieces of clean white wood, 3 incnes long and £ inch wide, and tie the fruit on to these in nice bunches. Have ready some olear syrup (see Syrup) ; putin the barbei ries, and simmer them in it for 2 successive days, boiling them for nearly ^ hour each day, and covering them each time with tne syrup when cold. When t.Te fruit looks perfectly clear it is suffi- ciently done, and should be stowed away in pots, with the syrup poured over, or the fruit may be candied. Time. — ^ hour to simmer each day. Seasonable in autumn. BARLEY SOUP. Ingredients. — 2 lbs. of shin of beef, i lb. of pearl barley, a large bunch of parsley, 4 onions, 6 potatoes, salt and popper, 4 quarts of water. Mode. — Put In i_l the ingredients, and simmer gently for 3 hours. Time. — 3 hours. Average cost, 2%d. per quart. Seasonable all the year, but more suitable for winter. BARLEY-SUGAR, to make. Ingredients. — To every lb. of sugar allow pint of water, the white of an egg. Mode. — Put the sugar into a well- tinned saucepan, with the water, and, when the former is dissolved, set it over a moderate fire, adding the well-beaten egg before the mixture gets warm, and stir it well together. When it boils, remove the scum as it rises, and keep it boiling until no more appears, and the syrup looks perfectly clear ; then strain it through a Une sieve or muslin bag, and put it back into the saucepan. Boil it again like caramel, until it is brittle, when a little is dropped in a basin of cold water : it is then sufficiently boiled. Add a little lemon-juice and a few drops of essence of lemon, and let it stand for a minute or two. Have ready a marble slab or large dish, rubbed over with salad-oil; no or on it the su^tar. $nd cut Batter Pudding it into strips with a pair of scissors : these strips should then be twisted, and the barley-sugar stored away in a very dry place. It may be formed into lozenges or drops, by dropping the sugar in a very small quantity at a time on to the oiled slab or dish. Time. — ± hour. Average cost, Id. Sufficient for 5 or 6 sticks. BARLEY-WATER, to make. Ingredients. — 2 oz. of pearl barley, 1 quarts of boding water, 1 pint of cold water. Mode. — Wash the barley in cold water; put it into a saucepan with ths above proportion of cold water, and when it has boiled for about | hour, strain off the water, and add the 2 quarts of fresh boiling water. Boil it until the liquid is reduced one half ; strain it, and it will be ready for use. It may be flavoured w ith lemon-peel, after being sweetened, or a small piece may be simmered with the barley. When the invalid may take it, a little lemon-juice gives this pleasant drink in illness a very nice flavour ; as does aiso a small quantity of port wine. Time. — To boil until the liquid is reduced one half. Sufficient to make 1 quart of barley-water. BATTER PUDDING, Baked. Ingredients. — 1 j pint of milk, 4 table- spoonfuls of flour, 2 oz. of butter, 4 eggs, a little salt. Mode. — Mix the flour with a small quantity of cold milk ; make the remainder hot, and pour it on to the flour, keeping the mixture well stirred ; add the butter, eggs, and salt ; beat the whole well, and put the pudding into a buttered pie-dish ; bake forij hour, and serve with sweet sauce, wine sauce, or stewed fruit. Baked in small cups, very pretty little puddings may be made ; they should be eaton with the same accompaniments as above. Time. — jfhour. Aver age cost , Dd. Sufficient for 5 or 6 persons. Seasonable at any time. BATTER PUDDING, Baked, with Dried or Fresh Fruit. Ingredients.— 1A pint of milk, 4 table- spoonfuls of flour, 3 eggs, 2 oz. of finely- shredded suet, ^ lb. of currants, a pinch of salt. Mode. — Mix the milk, flour, and eggs to a smooth batter; add a little salt, the suet, and the currants, which ebould be well washed, pipfced, dried ; THE DICTIONARY OP COOKERY. 26 Batter Pudding, Boiled Beans, Broad, k la Poulette put the mixture into a buttered pie-dish, and bake in a moderate oven for 1| hour. When fresh fruits are in season, this pudding is exceedingly nice, with dam- sons, plums, red currants, gooseberries, or apples; when made with these, the pudding must be thickly sprinkled over with sifted sugar. Boiled batter pudding, with fruit, is made in the same manner, by putting the fruit into a buttered basin, and filling it up with batter made in the above proportion, but omitting the suet. It must be sent quickly to table, and covered plentifully with sifted sugar. Time. — Baked batter pudding, with fruit, 1| to 1| hour ; boiled ditto, 1 ^ to 1| hour, allowing that both are made with the above proportion of batter. Smaller pud- dings will be done enough in j or 1 hour. Average cost, 10d. Sufficient for 7 or 8 persons. Seasonable at any time, with dried fruits. BATTER PUDDING, Boued. Ingredients. — 3 eggs, 1 oz. of butter, 1 pint of milk, 3 tablespoonfuls of flour, a little salt. Mode. — Put the flour into a bash), and add sufficient milk to moisten it ; carefully rub down all the lumps with a spoon, then pour in the remainder of the milk, and stir in the butter, which should be previously melted ; keep beat- ing the mixture, add the eggs and a pinch of salt, and, when the batter is quite smooth, put it into a well-buttered basin, tie it down very tightly, and put it into boiling water ; move the basin about for a few minutes after it is put into the water, to prevent the flour settling in any part, and boil for l| hour. This pudding may also be boiled in a floured cloth that has been wetted in hot water : it will then take a few minutes less than when boiled in a basin. Send batter puddings very quickly to table, and serve with sweet sauce, wine sauce, stewed fruit, or jam of any kind : when the latter is used, 1 little of it may be placed round the dish in small quantities, as a garnish. Time. hour in a basin, 1 hour in a cloth. Average cost , Id. Sufficient for 5 or 6 persons. Seasonable at any time. BATTEB PUDDING, with Orange Marmalade. Ingredients. — & eggs, 1 pint of milk, 1J oz. of loaf sugar, 3 tablespoonfuls of ftpgf . Mode.—Wio the batter with the above ingredients, put it into a well- buttered basin, tie it down with a cloth, and boil for 1 hour. As soon as it is turned out of the basin, put a small jar of orange marmalade all over the top, and send the pudding very quickly to table. It is advisable to warm the mar- malade to make it liquid. Time. — 1 hour. A verage cost, with the marmalade, Is. 3 d. Sufficient for 5 or 6 persons. Seasonable at any time ; but more suitable for a winter pudding. BEANS, Boiled Broad or Windsor. Ingredients. — To each ^ gallon of water, allow 1 heaped tablespoonful of salt ; beans. Mode. — This is a favour- ite vegetable with many persons, but, to be nice, should be young and freshly gathered. After shelling the beans, put them into boiling water, salted in the above proportion, and let them boil rapidly until tender. Drain them well in a colander ; dish, and serve with them separately a tureen of parsley and butter. Boiled bacon should always accompany this vegetable, but the beans should be cooked separately. It is usually served with the beans laid round, and the parsley and butter in a tureen. Beans also make an excellent garnish to a ham, and when used for this purpose, if very old, should have their skins removed. Time. — V ery young beans, 15 minutes ; when a mo- derate size, 20 to 25 minutes, or longer. Average cost, unshelled, 6 d. per peck. Sufficient. — Allow one peck for 6 or 7 persons. Seasonable in July and August BEANS, Broad, k la Poulette. Ingredients. — 2 pints of broad beans J pint of stock or broth, a small bunch of savoury herbs, including parsley, a small lump of sugar, the yolk of 1 egg, ^ pint of cream, pepper and salt to taste. Mode. — Procure some young and freshly- gathered beans, and snell sufficient to cial^e 2 pints ; boil them, as in the 26 THE DICTIONARY OF COOKERY. Beans, Boiled French preceding recipe, until nearly done ; then drain them and put them into a stewpan with the 6tock, finely-minced herbs, and sugar. Stew the beans until per- fectly tender, and the liquor has dried >way a little ; then beat up the yolk of an egg with the cream, add this to the beans, let the whole get thoroughly hot, and when on the point of simmering, serve. Should the beans be very large, the skin should be removed previously to boiling them. Time. — 10 minutes to boil the beans, 15 minutes to stew them in the stock. Average cost, unshelled, 6 d. per peck. Seasonable in July and August. BEANS, Boiled French. Ingredients. — To each ^ gallon of water allow 1 heaped tablespoonful of salt, a very small piece of soda. Mode. — This vegetable should always be eaten young, as when allowed to grow too long it tastes stringy and tough when cooked. Cut off the heads and tails, and a thin strip on each side of the beans to remove the strings ; then divide each bean into 4 or 6 pieces, according to size, cutting them lengthways in a slanting direction, and as they are cut put them into cold water, with a small quantity of salt dissolved in it. Have ready a saucepan of boiling water, with salt and soda in the above proportion ; put in the beans, keep them boiling quickly, with the lid uncovered, and be careful that they do not get smoked. When tender, which may be ascertained by their sinking to the bot- tom of the saucepan, take them up, pour them into a colander, and when drained, dish and serve with plain melted butter. When very young, beans are sometimes served whole : thus dressed, their colour and flavour are much better preserved, but the more general way of sending them to table is to cut them into thin strips. Time. — Very young beans, 10 to 12 minutes ; moderate size, 15 to 20 minutes, after the water boils. Average cost, in full season. Is. 4 d. per peck, but when forced very expensive. Sufficient — Allow ^ peck for 6 or 7 persons. Sea- sonable from the middle of July to the end of September, but may be had forced from February to the beginning of June. BEANS, Frenoh Mode of Cooking French. Ingredients. — A quart of French beans, B oi. of fresh butter, pepper and salt to Beans, Haricots Blancs, &c. taste, the juice of J lemon. Mode. — Crf> and boil the beans by the preceding recipe, and when tender, put them into a stewpan, and shake over the fire, to dry away the moisture from tho beans. When quite dry and hot, add the butter, pepper, salt, and lemon-juice ; keep mov- ing the stewpan, without using a spoon, as that would break the beans ; and when the butter is melted, and all is thoroughly hot, serve. If the butter should not mix well, add a tablespoonful of gravy, and serve very quickly. Time . — About ^ hour to boil the beans ; 10 minutes to shake them over the fire. Average cost, in full season, about Is. id. per peck. Sufficient for 3 or 4 persons. Seasonable from the middle of J uly to tho end of September. BEANS, to Boil Haricots Blancs, or White Haricot. Ingredients . — 1 quart of white haricot beans, 2 quarts of soft water, 1 oz. of butter, 1 heaped tablespoonful of salt. Mode . — Put the beans into cold water, let them soak from 2 to 4 hours, according to their age ; then put them into cold water salted in the above proportion, bring them to boil, and lot them simmer very slowly until tender ; pour the water away from them, let them stand by the side of the fire, with the lid of the sauce- pan partially off, to allow the beans to dry ; then add 1 oz. of butter and a seasoning of pepper and salt. Shake the beans about for a minute or two, and serve : do not stir them with a spoon, for fear of breaking them to pieces. Time . — After the water boils, from 2 to 2A hours. Average cost, id. per quart. Sufficient for 4 or 5 persons. Seasonable in winter, when other vegetables are scarce. Note . — Haricots blancs, when new and fresh, should be put into boiling water, and do not require any soaking previous to dressing. BEANS, Haricots Blancs & Minced Onions. Ingredients . — 1 quart of white haricot beans, 4 middling-sized onions, ^ pint of good brown gravy, pepper and salt to taste, a little flour. Mode . — Peel and mince the onions not too finely, and fry them in butter of a light brown colour : dredge over them a little flour, and adA THE DICTIONARY OF COOKERY. Z7 Beans, Haricots Blancs, Ac. the gravy and a seasoning of pepper and salt. Have ready a pint of haricot beans well boiled and drained ; put them with the onions and gravy, mix all well toge- ther, and serve very hot. Time . — From 1! to 2k hours to boil the beans ; 5 minutes to fry the onions. Average cost, 4 d. per tart. Sufficient for 4 or 5 persons. Sea- noble in winter. GAN S, Haricots Blancs ft, la Maltre d’Hotel. Ingredients . — 1 quart of white haricot beans, $ lb. of fresh butter, 1 tablespoon- ful of minced parsley, pepper and salt to taste, the juice of k lemon. Mode. — Should the beans be very dry, soak them for an hour or two in cold water, and boil them until perfectly tender, as in the pre- ceding recipe. If the water should boil away, replenish it with a little more cold, which makes the skin of the beans tender. Let them be very tho- roughly done; drain them well ; then add to them the butter, minced par- ' sley, and a season- ing of pepper and salt. Keep moving the stewpan over the fire without using a spoon, as this would break the beans ; and, when the various ingredients are well mixed with them, squeeze in the lemon- juice, and serve very hot. Time . — From 2 to 21 hours to boil the beans. Average cost, 4a. per quart. Sufficient for 4 or 5 persons. Seasonable in winter. nuLBicor BBAirs. BECHAMEL, or French White Sauce. Ingredients . — 1 small bunch of parsley, 2 cloves, k bay-leaf, 1 small bunch of savoury herbs, salt to taste ; 3 or 4 mush- rooms, when obtainable ; 2 pints of white stock, 1 pint of milk or cream, 1 table- spoonful of arrowroot. Mode . — Put the stock into a stewpan, with the parsley, doves, bay-leaf, herbs, and mushrooms ; »idd a seasoning of salt, but no pepper, as that would give the sauce a dusty appear. *nce, and should be avoided. When it has Denied long enough to extract the flavour Beef, Aitchbone of. Boiled of the herbs, &c., strain it, and boil it up quickly again, until it is nearly half reduced. Now mix the arrowroot smoothly with the milk or cream, and let it simmer very gently for 5 minutes over a slow fire ; pour to it the stock, and continue to simmer slowly for 10 minutes, if the sauce be thick. If, on the contrary, it be too thin, it must be stirred over a sharp fire till it thickens. Always make it thick,, as it can easily be thinned with cream, milk, or white stock. This sauce is excellent for pouring over boiled fowls. Time. — Altogether, 2 hours. Average cost, 3 s. per quart, with cream at 1*. 6 d. per pint. BECHAMEL MAIG-RE, or With- out Meat. Ingredients . — 2 onions, 1 blade of mace, mushroom trimmings, a small bunch of parsley, 1 oz. of butter, flour, k pint of water, 1 pint of milk, salt, the juice of J lemon, 2 eggs. Mode . — Put in a stew- pan the milk and k pint of water, with the onions, mace, mushrooms, parsley, and salt. Let these simmer gently for 20 minutes. In the meantime, rub on a plate 1 oz. of flour and butter ; put it to the liquor, and stir it well till it boils up ; then place it by the side of the fire, and continue stirring until it is perfectly smooth. Now strain it through a sieve into a basin, after which put it back in the stewpan, and add the lemon-juice. Beat up the yolks of the eggs with about 4 dessertspoonfuls of milk ; strain this to the sauce, keep stirring it over the fire, but do not let it boil, or it will curdle. Time. — Altogether, Jhour. Average cost, 5 d. per pint. This is a good sauce to pour over boiled fowls when they are a bad colour. BEEF, Aitchbone of. Boiled. Ingredients. — Beef, water. Mode.— After this joint has been in salt 5 or 6 days, it will be ready for use, and will not take so long boiling as a round, for it is not so solid. Wash the meat, and, if too salt, soak it for a few hours, changing the water once or twice, till the required freshness is obtained. Put into a sauce- pan, or boiling-pot, sufficient water to cover the meat ; set it over the fire, and when it boils, plunge in the joint, and let it boil up quickly. Now draw the pot to the side of the fire, and let the 28 THE DICTIONARY OF COOKERY. Beef & la Mode process be very gradual, as the water must only simmer, or the meat will be hard and tough. Carefully remove the scum from the surface of the water, and AITCH-BONE OP BEEP. continue doing this for a few minutes after it first boils. Carrots and turnips are served with this dish, and sometimes suet dumplings, which may be boiled with the beef. Garnist with a few of the carrots and turnips, and serve the remainder in a vegetable-dish. Time . — An aitch-bone of 10 lbs., 2A hours after the water boils ; one of 20 lbs. , 4 hours. average cost, 6d. per lb. Sufficient . — 10 lbs. for 7 or 8 persons. Seasonable all the year, but best from September to March. Note . — The liquor in which the meat has been boiled may be easily converted iD*A a very excellent pea-soup. It will »— ,.,ire very few vegetables, as it will be impregnated with the flavour of those Coiled with the meat. BEEF A LA MODE. Ingredients . — 6 or 7 lbs. of the thick flank of beef, a few slices of fat bacon, 1 teacupful of vinegar, black pepper, allspice, 2 cloves well mixed and finely Sounded, making altogether 1 heaped (easpoonful ; salt to taste, 1 bunch if suvoury herbs, including parsley, all finely minced and well mixed; 3 onions, 1 large carrots, 1 turnip, 1 head of -elery, pint of water, 1 glass of port wine. Mode . — Slice and fry the onions of a pale brown, and cut up the other vegetables in small pieces, and prepare the beef for stewing in the fol- lowing manner Choose a fine piece of beef, cut the bacon into long slices, about an inch in thickness, dip them Into vinegar, and then into a little of the above seasoning of spice, &a, mixed with the same quantity of tui need herbs. With a sharp knife make boles deep enough to let in the baun ; then rub hespl over with tfio remaiuder of tho Beef, Baked seasoning and herbs, and bind it up in a nice shape with tape. Have ready a well-tinned stew-pan (it should not be much larger than the piece of meat you are cooking), into which put the beef, with the vegetables, vinegar, and water. Let it simmer very gently for 5 hours, or rather longer, should the meat not be extremely tender, and turn it once or twice. When ready to serve, take out the beef, remove the tape, and put it on a hot dish. Skim off every particle of fat from the gravy, add the port wine, just let it boil, pour it over the beef, and it is ready to serve. Great care must be taken that this does not boil fast, or the meat will be tough and tasteless ; it should only just bubble. When con- venient, all kinds of stews, &c. should be cooked on a hot plate, as the process is so much more gradual than on an open fire. Time. — 5 hours, or rather more. Average cost, 7 d. per lb. Suffi - dent for 7 or 8 persons. Seasonable all the year, but more suitable for a winter dish. BEEF A LA MODE (Economical). Ingredients. — About 3 lbs. of clod or sticking of beef, 2 oz. of clarified drip- ping, 1 large onion, flour, 2 quarts of water, 12 berries of allspice, 2 bay-leaves, ^ teaspoonful of whole black pepper, salt to taste. Mode. — Cut the beef into small pieces, and roll them in flour ; put the dripping into a stewpan with the onion, which should be sliced thin. Let it got quite hot ; lay in the pieces of beef, and stir them well about. When nicely browned all over, add by degrees boiling water in the above proportion, and, as the water is added, keep the whole well stirred. Put in the spice, bay-leaves, and seasoning, cover the stewpan closely, and set it by the side of the fire to stew very gently, till the meat becomes quite tender, which will be in about 3 hours, when it will be ready to serve. Remove the bay-leaves before it is sent to table. Time.-— 3 hours. Average cost, 1 .?. 3a Sufficient for 6 persons. Seasonable ai any time. BEEF, Baked. [Cold Meat Cookert. 1.] Ingredients. About 2 lbs. of cold roast beef, 2 small onions, 1 large carrot or 2 small ones, 1 turnip, a small bunch of savoury herbs, sj+li a nil pepper to taste, qmt* THE DICTIONARY OF COOKERY. Beef-Bones, Broiled I pint of gravy, 3 tablespoonfuls of ale, trust or mashed potatoes. Mode. — Cut the beef in slices, allowing a small amount of fat to each slice ; place a layer of this in the bottom of a pie-dish, with a portion of the onions, carrots, and turnips, which must be sliced ; mince the herbs, strew them over the meat, and season with pepper and salt. Then put another layer of meat, vegetables, and seasoning ; and proceed in this manner until all the ingredients are used. Pour in the gravy and ale (water may be substituted for the former, but it is not so nice), cover with a crust or mashed potatoes, and bake for i hour, or rather longer. Time. — Rather more than hour. Average cost, exclusive of the meat, 6d. Sufficient for 5 or 6 per- sons. Seasonable at any time. Note. — It is as well to parboil the carrots and turnips before adding them to the meat, and to use some of the liquor in which they were boiled as a substitute for gravy ; that is to say, when there is no gravy at hand. Be particular to cut the onions in very thin slices. [Cold Meat Cookery. 2.] Ingredients. — Slices of cold roast beef, salt and pep- per to taste, 1 sliced onion, 1 teaspoon- ful of minced savoury herbs. 12 table- spoonfuls of gravy or sauce Jt any kind, mashed potatoes. Mode. — Butter t he sides of a deep dish, and spread mashed pota- toes over the bottom of it ; on this place layers of beef in thin shoes (this may be minced, if there is not sufficient Deef to cut into slices), well seasoned with pepper and salt, and a very little onion and herbs, which should be pre- viously fried of a nice brown ; then put another layer of mashed potatoes, and beef, and other ingredients, as before ; pour in the gravy or sauce, cover the whole with another layer of potatoes, and bake for b z hour. This may be served in the dish, or turned out. Time. — b hour. Average cost, exclusive of the cold beef, 6 d. Sufficient.— A large pie-dish full for 6 or 6 persons. Seasonable at any time. BEEF-BONES, Broiled. Cold Meat Cookery.] Ingredients. —The bones of ribs or sirloin ; salt, pep- per and cayenne. Mode. — Separate the bones, taking care that the meat on them not too thick in any part; sprinkle Beef, Brisket of. Stewed them well with the above seasoning, and broil over a very clear fire. When nicely browned, they are done ; but do not allow them to blacken. BEEF, Brisket of, k la Flamande. Ingredients. — About 6 or 8 lbs. of the brisket of beef, 4 or 5 slices of bacon, 2 carrots, 1 onion, a bunch of savoury herbs, salt and pepper to taste, 4 cloves, 4 whole allspice, 2 blades of mace. Mode. — Choose that portion of the brisket which contains the gristle, trim it, and put it into a stewpan with the slices of bacon, which should be placed under and over the meat. Add the vegetables, herbs, spices, and seasoning, and cover with a little weak stock or water ; shut the stewpan-lid as closely as possible, and simmer very gently for 4 hours. Strain the liquor, reserve a por- tion of it for sauce, and the remainder boil quickly over a sharp fire until re- duced to a glaze, with which glaze the meat. Garnish the dish with scooped carrots and turnips, and, when liked, a little cabbage ; all of which must be cooked separately. Thicken and flavour the liquor that was saved for sauce, pour it round the meat, and serve. The beef may also be garnished with glazed onions, artichoke-bottoms, &c. Time. — 4 hours. Average cost, Id., per lb. Sufficient for 6 or 8 persons. Seasonable at any time. BEEF, Brisket of, Stewed. Ingredients.— 7 lbs. of the brisket or beef, vinegar and salt, 6 carrots, 6 turnips, 6 small onions, 1 blade of pounded mace, 2 whole allspice pounded, thickening of butter and flour, 2 table- spoonfuls of ketchup ; stock, or water. Mode. — About an hour before dressing it, rub the meat over with vinegar and salt ; put it into a stewpan, with suffix cient stock to cover it (when this is not at hand, water may be substituted for it), and be particular that the stewpan is not much larger than the meat. Skim well, and when it has simmered very gently for 1 hour, put in the vegetables, and continue simmering till the meat is perfectly tender. Draw out the bones, dish the meat, and garnish either with tufts of cauhflower or braised cabbage cut in quarters. Thicken as much gravy as required, with a little butter and flour ; add spices and ketchup in the above pro- portion, give one boil, pour some of it so THE DICTIONARY OF COOKERY. Beef, Broiled, and Mushroom Sauce over the meat, and the remainder send in a tureen. Time . — Rather more than 8 hours. Average cost, 7d. per lb. Suffi- cient for 7 or 8 persons. Seasonable at any time. Note . — The remainder of the liquor in which the beef was boiled may be served as a soup, or it may be sent to table with the meat in a tureen. BEEF, Broiled, and Mushroom Sauce. [Cold Meat Cookert.] Ingredients. — 2 or 3 dozen small button mushrooms, 1 oz. of butter, salt and cayenne to taste, 1 tablespoonful of mushroom ketchup, mashed potatoes, slices of cold roast beef. Mode . — Wipe the mushrooms free from grit with a piece of flannel, and salt ; put them in a stewpan with the butter, sea- soning, and ketchup ; stir over the fire until the mushrooms are quite done, when our it in the middle of mashed potatoes, rowned. Then place round the pota- toes slices of cold roast beef, nicely broiled over a clear fire. In making the mushroom sauce the ketchup may be dis- pensed with, if there is sufficient gravy. Time . — | hour. Average cost, exclusive of the meat, 8d. Seasonable from August to October. BEEF, Broiled, and Oyster Sauce. [Cold Meat Cookery.] Ingredients. — 2 dozen oysters, 3 cloves, 1 blade of mace, 2 oz. of butter, ^ teaspoonful of flour, cayenne and salt to taste, mashed potatoes, a few slices of cold roast beef. Mode . — Put the oysters in a stewpan, with their liquor strained ; add the cloves, mace, butter, flour, and season- ing, and let them simmer gently for 6 minutes. Have ready in the centre of a dish round walls of mashed pota- toes, browned ; into the middle pour the oyster sauce quite hot, and round the potatoes place, in layors, slices of the beef, which should be previously broiled over a nice clear fire. Time.— 5 minutes. Average cost, 1 s. 6d., exclu- oive of the cold meat. Sufficient for 4 or 6 persons. Seasonable from September to April jBJ'EF BUBBLE-AND-SQUEAK. [Cold Meat Cookery.] Ingredients. —A few thin “Uices of cold boiled beef ; Beef, Collared butter,' cabbage, 1 sliced onion, pep- per and salt to taste. Mode . — Fry the slices of beef gently in a little butter, taking care not to dry them up. Lay them on a flat dish, and cover with fried greens. The greens may be pro- pared from cabbage sprouts or green savoys. They should be boiled till ten- der, well drained, minced, and placed till quite hot in a frying-pan, with butter, a sliced onion, and seasoning of pepper and salt. When the onion is done it is ready to serve. Time. — Altogether, A hour. Average cost, exclusive of the cola beef, 3d. Seasonable at any time. BEEF CAKE. [Cold Meat Cookery.] Ingredients. — The remains of cold roast beef ; to each pound of cold meat allow \ lb. of bacon or ham ; seasoning to taste of pepper and salt, 1 small bunch of minced savoury herbs, 1 or 2 eggs. Mode . — Mince the beef very finely (if underdone it will be better), add to it the bacon, which must also be chopped very small, and mix well toge- ther. Season, stir in the herbs, and bind with an egg, or 2 should 1 not be sufficient. Make it into small square cakes, about j inch thick, fry them in hot dripping, drain them, and serve in a dish with good gravy poured round. Time . — 10 minutes. Average cost, exclu- sive of the cold meat, 6d. Seasonable at any time. BEEF, Collared. Ingredients.— 7 lbs. of the thin end of the flank of beef, 2 oz. of coarse sugar, 6 oz. of salt, 1 oz. of saltpetre, I large handful of parsley, minced, 1 COLLAH1D Bill, dessert-spoonful of minced sage, a bun oh of savoury herbs, * teaspoonful of pounded allspice ; salt and pepper to taste. Mode . — Choose fine tender beef, but not too fat ; lay it in a dish, rub is THE DICTIONARY OP COOPERY. Si Beef Collops the sugar, salt, and saltpetre, and let it remain in the pickle for a week or ten days, turning and rubbing it every day. Then bone it, remove all the gristle and the coarse skin of the inside part, and sprinkle it thickly with parsley, herbs, spice, and seasoning in the above pro- portion, taking cafe that the former are finely mince.«l, and the latter well pounded. Roll the meat up in a cloth as tightly as possible ; bind it firmly with broad tape, and boil it gently for 6 hours. Immediately on taking it out of the pot put it under a good weight, without undoing it, and let it remain until cold. This dish is a very nice addition to the breakfast-table. Time . — 6 hours. Aver- age cost, for this quantity, 4s. Season- able at any time. Note . — During the time the beef is in pickle it should be kept cool, and regu- larly rubbed and turned every day. BEEF COLLOPS. Ingredients. — 2 lbs. of rump-steak, j lb. of butter, 1 pint of gravy (water may be substituted for this), salt and pepper to taste, 1 shalot, finely minced, pickled walnut, 1 teaspoonful of ca- pers. Mode . — Have the steak cut thin, and divide it in piecos about 3 inches long ; beat these with the blade of a knife, and dredge ' with flour. Put them in a frying-pan with the butter, and let them fry for about 3 minutes ; then lay them in a small stewpan, and pour over them the gravy. Add a piece of butter kneaded with a little flour, put in the seasoning and all the other ingre- dients, and lot the whole simmer, but not boil, for 10 minutes. Serve in a hot levered dish. Time . — 10 minutes. Aver- age cost, Is. per lb. Sufficient for 4 or 5 persons. Seasonable at any time. BEEF CARVING. Beef, Aitchbone of. — A boiled aitchbone of beef is not a difficult joint to carve, as will be seen on reference to the accompanying engraving. By follow, tny with the knife the direction of the Beef Carving line from 1 to 2, nice slices will be easily cut. It may be necessary, as b» a round of beef, to cut a thick slice off the outside before commencing to serve. Beef, Brisket of. — There is but little description necessary to add to show the carving of a boiled brisket of beef beyond the engraving here inserted. The only point to be observed is, that the joint should be cut evenly and firmly quite across the bones, so that on its reappearance at table it should not have a jagged and untidy look. Beef, Ribs of. — This dish resembles the sirloin, except that it has no fillet or undercut. As explained in the recipes, the end piece is often cutoff, salted and boiled. The mode of carving is similar to that of the sirloin, viz., in the direction of the dotted line from 1 to 2. This joint will be the more easily cut if the plan be pursued which is suggested in carving the sirloin ; namely, the insertingof the knife immediately between the bone and the meat, before commencing to cut it into slices. All joints of roast beef should be cut in even and thin slices. Horseradish, finely scraped, maybe served as a garnish’ but horseradish sauce is preferable ft* eating with the beef. Beef, a Round of. — A round of beef is more easily carved than any other joint of beef, but, to manage it properly, a thin-bladed and very sharp knife ia 82 THE DICTIONARY OF COOKERY. Beef Carving necessary. Off the outside of the joint, at its top, a thick slice should first be cut, so as to leave the surface smooth : then thin and even slices should be cleverly carved in the direction of the line 1 to 2 ; and with each slice of the lean a delicate morsel of the fat should be served. Beef, Sirloin of. — This dish is served differently at various tables, some preferring it to come to table with the fillet, or, as it is usually called, the undercut, uppermost. The reverse way, as shown in the cut, is that most usually adopted. Still the undercutis best eatea when hot ; consequently, the carver hira- seif may raise the joint, and cut some slices from the under side, in the direction of fiom 1 to 2, as the fillet is very much preferred by some eaters. The upper part of the sirloin should be out in the direction of the line from 5 to 6, and care should be taken to carve it evenly and in thin slices. It will be found a great assistance, in carvingthis joint well, if the knife be first inserted just above the bone at the bottom, and run sharply along between the bone and meat, and also to divide the meat from the bone in the same way at the side of the joint ; the slices will then come away more readily. Some carvers cut the upper side of the sirloin across, as shown by the line from 3 to 4 ; but this is a wasteful plan, and one not to be recommended. With the sirloin, very finely-scraped horseradish is usually served, and a little given, when liked, to each guest. Horseradish sauce is preferable, however, for serving on the plate, although the scraped horseradish vjaay still be used as a garnish. Beef Tongue. — Passing the knife «Dwn in the direction of from 1 to 2, B Beef, Frieandeau of not too thin slice should be helped ; and the carving of a tongue may be continued in this way until the best portions of tha upper side are served. The fat which lies about the root can be served by turn- ing the tongue, and cutting in the direc- tion of from 3 to 4. BEEF, Curried. [Cold Meat Cookery.] Ingredient*. — A few slices of tolerably lean cold roast or boiled beef, 3 oz. of butter, 2 onions, 1 wineglassful of beer, a dessert-spoonful of curry powder. Mode. — Cut up the beef into pieces about 1 inch square, put the butter into a stewpan with the onions sliced, and fry them of a light-brown colour. Add all the other ingredients, and stir gently over a brisk fire for about 10 minutes. Should this be thought too dry, more beer, or a spoonful or two of gravy or water, may be added ; but a good curry should not be very thin. Place it in a deep dish, with an edging of dry boiled rice, in the same manner as for oi/ber curries. Time. — 10 minutes. Average cost, exclusive of the meat, 4 d. Season- able in winter. BEEF, Roast Fillet of (Larded). Ingredients. — About 4 lbs. of tfie in- side fillet of the sirloin, 1 onion, a small bunch of parsley, salt and pepper to taste, sufficient vinegar to cover the meat, glaze, Spanish sauce (see Sauce). Mode. — Lard the beef with bacon, and put it into a pan with sufficient vinegar to cover it, with an onion sliced, parsley, and seasoning, and let it remain in this pickle for 12 hours. Roast it before a nice clear fire for about u hour, and, when done, glaze it. Pour some Spanish sauce round the beef, and the remuhidei serve in a tureen. It may be garnished with Spanish onions boiled and glazed. Time.— 1^ hour. Average cost, exclusive of the sauce, 4s. Sufficient for 6 or 8 persons. Seasonable at any time. BEEF, Frieandeau of. Ingredients. — About 3 lbs. of the inside fillet of the sirloin (a piece of the rump may be substituted for this), pepper and salt to taste, 3 cloves, 2 blades of mace, whole allspice, 1 pint of stock (see Stock), or water, 1 glass of sherry, 1 bunch of savoury herbs, 2 shalots, bacon. Mode. Cut some bacon into thin strips, and THE DICTIONARY OF COOKER!. 31 Beef, Fried Salt sprinkle over them a seasoning of pepper and salt, mixed with cloves, mace, and allspice, well pounded. Lard the beef with these, put it into a stewpan with the stock or water, sherry, herbs, shalots, 2 cloves, and more pepper and salt. Stew the meat gently until tender, when take it out, cover it closely, skim off all the fat from Che gravy, and strain it. Set it on the fire, and boil, till it becomes a glaze. Glaze the larded side of the beef with this, and serve on sorrel sauce, which is made as follows : — Wash and pick some sorrel, and put it into a stewpan with only the water that hangs about it. Keep stirring, to prevent its burning, and when done, lay it in a sieve to drain. Chop it, and stew it with a small piece of butter and 4 or 5 tablespoonfuls of good gravy, for an hour, and rub it through a sieve. If too acid, add sugar ; a little cabbage- lettuce boiled with the sorrel will be found an improvement. Time . — 2 hours to gently stew the meat. Average cost, for this quantity, is. Sufficient for 6 persons. Seasonable at any time. BEEF, Fried Salt. [Cold Meat Cookehy.1 tngredients. — A few slices of cold salt beef, pepper to taste, £ lb. of butter, mashed potatoes. Mode. — Cut any part of cold salt beef into thin slices, fry them gently in butter, and season with a little pepper. Have ready some very hot mashed potatoes, lay the slices of beef on them, and garnish with 3 or 4 pickled gherkins. Cold salt beef, warmed in a little liquor from mixed ickle, drained, and served as above, will e found good. Time . — About 5 minutes. Average cost, exclusive of the meat, id. Seasonable at any time. BEEF FRITTERS. [Cold Meat Cookery.] Ingredients. —The remains of cold roast beef, pepper and sait to taste, £ lb. of flour, A pint of water, 2 oz. of butter, the whites of 2 eggs. Mode . — Mix very smoothly, and, by degrees, the flour with the above proportion of water ; stir in 2 oz. of but- ter, which must be melted but not oiled, and, just before it is to be used, add the whites of two well-whisked eggs. Should the batter be too thick, more water must be added. Pare down the cold beef into thin shreds, season with pepper and salt, and mix it with the batter. Drop a ■mull quantity at a time into a pan of Beef, Hashed boiling lard, and fry from 7 to 10 mi- nutes, according to the size. When dope on one side, turn and brown them on the other. Let them dry for a minute or two before the fire, and serve on a folded napkin. A small quantity of finely-minsed onions, mixed with the batter, is an improvement. Time. — From 7 to 10 minutes. Average cost, exclusive of the meat, 6d. Seasonabl at any time. BEEF, Hashed. E Iold Meat Cookery. 1.] Ingredients ravy saved from the meat, 1 teaspoon- ful of tomato sauce, one teaspoonful of Harvey’s sauce, one teaspoonful of good mushroom ketchup, J glass of port wine or strong ale, pepper and salt to taste, a little flour to tnicken, 1 onion finely minced, a few slices of cold roast beef. Mode. — Pat all the ingredients but the beef into a stewpan with whatever gravy may have been saved from the meat the day it was roasted ; simmer these gently for 10 minutes, then take the stewnan off the fi re ; let the gravy cool and skim off the fat. °'-’ r t hp hppf into thin slices, dredge them with flour, ana lay them in the gravy ; let the whole simmer gently for 5 minutes, but not boil, or the meat will be tough and hard. Serve very hot, and garnish with sippets of toasted bread. Time. — 20 minutes A verage cost, exclusive of the cold meat, id. Seasonable at any time. [Cold Meat Cookery. 2.] Ingredients. — The remains of ribs or sirloin of hoof, 2 onions, 1 carrot, 1 bunch of savoury herbs, pepper and salt to taste, A blade of pounded mace, thickening of flour, rather more than 1 pint cf water. Mode. — Take off all the meat from the bones of ribs or sirloin of beef ; remove the outside brown and gristle ; place the meat on one side, and well stew the bones and pieces, with the above ingredients, for about 2 hours, till it becomes a strong gravy, and is reduced to rather more than ^ pint ; strain this, thicken with a teaspoonful of flour, and let the gravy cool ; skim off all the fat ; lay in the meat, let it get hot through, but do not allow tt to boil ; and garnish with sippets of toasted breao. The gravy should be flavoured as in the pra ceding recipe. Time. — Rather more J>an 2 hours. Average cost, exclusive of ths cold meat, t id. Seasonable at any time- 3 THE DICTIONARY OP COOKERY. i3 Beef, Hunter’s Note. — Dither of the above recipes may be served in walls of mashed potatoes browned ; in which case the sippets should be omitted. Be careful that hashed meat does not boil, or it will become tough. BEEF, Hunter’s. Ingredients. — For a round of beef weighing 25 lbs. allow 3 oz. of saltpetre, 3 oz. of coarse sugar, 1 oz. of cloves, 1 grated nutmeg, % oz. of allspice, 1 lb. of salt, £ lb. bay-salt. Mode. — Hang the beef for 2 or 3 days, and remove the bone. Pound spices, salt, &c. in the above proportion, and let them be reduced to the finest powder. Put the beef into a pan, rub all the ingredients well into it, and turn and mb it every day for rather more than a fortnight. When it has been sufficiently long in pickle, wash the meat, bind it up se- curely with tape, and put it into a pan with ^ pint of water at the bottom ; mince some suet, covert ho top of the meat with it, s~id over the pan put a common crust of flour and water ; bake for 6 hours, and ween cold remove the paste. Save the gravy that flows from it, as it adds greatly to the flavour of hashed, stews, &c. The beef may be glazed and garnished with meat jelly. Time. — 6 hours. Seasonable all the year. Note. — In salting or pickling beef or pork for family consumption, it not being generally required to be kept for a great length of time, a less quantity of salt and a larger quantity of other matters more adapted to retain mellowness in meat, may be employed, which could not be adopted by the curer of the immense quantities of meat required to be pre- served for victualling the shipping of this maritime country. Sugar, which is well known to possess the preserving principle in a very great degree, without- the pungency and astringency of salt, may be, and is, very generally used in the preserving of meat for family consumption. Although it acts without corrugating or -ontracting the fibres of meat, as is the case in the action of salt, and, therefore, does not impair its mellowness, yet its use insufficient quantities for preservative effect, without the addition of other antiseptics, would impart a flavour not agreeable to the taste of many persons. Tt may be usod, however, together with •alt, with the greatest advantage in Cuparting mildness and mellowness to Beef Kidney, to Dress cured meat, in a proportion of about one part by weight to four of the mixture; and, perhaps, now that sugar is so much lower in price than it was in former years, one of the obstructions to item ore frequent use is removed. BEEF KIDNEY, to Dress. Ingredients.— 1 kidney, clarified but- ter, pepper and salt to taste, a small quantity of highly-seasoned gravy, I ta- blespoonful of lemon-juice, ^ teaspoonful of powdered Bugar. Mode. — Cut the kidneys into neat slices, put them into warm water to soak for two hours, and change the water 2 or 3 times ; then lay them on a clean cloth to dry the water from them, place them in a frying- pan with some clarified butter, and fry them of a nice brown ; season each side with pepper and salt, put them round the dish, with the gravy in the middle. Before pouring the gravy in the dish, add the lemon -juice and sugar. Time.—- From 5 to 10 minutes. A verage cost, 9d. each. Seasonable at any time. BEEF KIDNEY, to Dress. Ingredients. — 1 kidney, 1 dessertspoon- ful of minced parsley, 1 teaspoonful of minced shalot, salt and peppor to taste, k pint of gravy (follow one of the gravy recipes), 3 tablespoonfuls of sherry. Mode. — Take off a little of the kidney fat, mince it very fine, and put it in a frying-pan ; slice the kidney, sprinkle over it parsley and shalots in the above proportion, add a seasoning of pepper and salt, and fry it of a nice brown. When it is done .enough, dredge over a little flour, and pour in the gravy and sherry. Let it just simmer, but not boil any more, or the kidroy would harden ; serve very hot, and garr isV with crofitons. Where the flavour of thfl shalot is disliked it may be omitted, and a small quantity of savoury herbs substi- tuted for it. Time. — From 5 to 10 mi- nutes, according to the thickness of t he slices. Average cost, 9d. each. Sufficient for 3 persons. Seasonable at any time. BEEF KIDNEY, to Dress (a more simple method). Cut the kidneys into thin slices, flour them, and fry of a nice brown. When done, make a gravy in the pan by pour- v dig away the fat, putting in a pieoe THE DICTIONARY OF COOKERY, 86 Beef Marrowbones, Boiled of butter, | pint of boiling water, pepper and salt, a dessertspoonful of lemon-juice, anda tablespoonful of mushroom ketchup. Let the gravy just boil up, pour over the kidney, and serve. BEEF MARROWBONES, Boiled. Ingredients. — Bones, a small piece of common paste, a floured cloth. Mode . — Have the bones neatly sawed into con- venient sizes, and cover the ends with a small piece of common crust, made with flour and water. Over this tie a floured mabbow-bonbs. cloth, and place them upright in a saucepan of boiling water, taking care there is sufficient to cover the bones. Boil the bones for 2 hours, remove the cloth and paste, and serve them upright on a napkin with dry toast. Many persons clear the marrow from the bones after they are cooked, spread it over a slice of toast, and add a seasoning of pepper ; when served in this manner, it must be very expeditiously sent to table, as it so soon gets cold. Time . — 2 hours. Seasonable at any time. Note. — Marrow-bones may be baked after preparing thei a as in the preceding recipe ; they shoul, I be laid in a deep dish, and baked for '1 hours. BEEF, Minced. 5 Cold Meat Cookery.] ingredients. oz. of butter, 1 small onion, 12 table- spoonfuls of gravy left from the meat, 1 tablespoonful of strong ale, 1 tea- spoonful of flour, salt and pepper to taste, a few slices of lean roast beef. Mode. — Put into a stewpan the butter with an onion chopped tine ; add the gravy, ale, and a teaspoonful of flour to thicken ; season with pepper and salt, and stir these ingredients over the fire until the onion is a rich brown. Cut (but i o not chop) the meat very fine, add it to le gravy, stir till quite hot, and serve, •amish with sippets of toasted bread, le careful in not allowing the gravy to Ml after the meat is added, as it would snder it hard and tough, lime. — About hour. Average cost, exclisive of the leat, 3d. Seasonable at anj time. Beef Olives BEEF, Minced Collops of (an Entree). Ingredients. — 1 lb. of rump-steak, salt and pepper to taste, 2 oz. of butter, 1 onion minced, | pint of water, 1 table- spoonful of Harvey’s sauce, or lemon- juice, or mushroom ketchup ; 1 small bunch of savoury herbs. Mode.— Mince the beef and onion very small, and fry the latter in butter until of a pale brown. Put all the ingredients together in a stewpan, and boil gently for about 10 minutes ; garnish with sippets o>! toasted bread, and serve very hot. Time . — 10 minutes. Average cost, Is. per lb. Sufficient for 2 or 3 persons. Seasonable at any time, BEEF, Miroton of. [Cold Meat Cookery.] Ingredient*. — A few slices of cold roast beet, 3 oz. of butter, salt and pepper to taste, 3 onions, £ pint of gravy. Mode. — Slice the onions and put them into the frying-pan with the cold beef and butter ; place it over the fire, and keep turning and starring the ingredients to prevent them burning. When a pale brown, add the gravy and seasoning ; let it simmer for a few minutes, and serve very hot. The dish is excellent and economical. Time. — 5 minutes. Average cost, exclusive of the meat, 6ci. Seasonable at any time. BEEF OLIVES. Ingredients. — 2 lbs. of rump-steak, 1 egg, 1 tablespoonful of minced savoury herbs, pepper and salt to taste, 1 pint of stock, 2 or 3 slices of bacon, 2 table- spoonfuls of any kind of store sauce, a slight thickening of butter and flour. Mode. — Have the steaks cut rather thin, beat them to make them level, cut them into 6 or 7 pieces, brush over with egg, and sprinkle with herbs, which should be very finely minced ; season with pepper and salt, roll up the pieces tightly, and fasten with a small skewer. Put tne stock in a stewpan that will exactly hold the in- gredients, for, by being pressed together they will keep their shape better ; lay ir the rolls ol meat, cover them with tht, bacon, cut in thin slices, and over that put a piece of paper. Stew them very gently for full 2 hours; for the slower they are done the better. Take them out, remove the skewers, thicken the gravy with butter and flour, and flavour THE DICTIONARY Off COOKERY. Beef Olives Beef, Potted with any store sauce that may be pre- ferred. Give one boil, pour over the meat, and serve. Time . — 2 hours. Aver- age cost, 1*. per pound. Sufficient tor 4 or 5 persons. Seasonable at any time. BEEP OLIVES (Economical). [Cold Meat Cookery.] Ingredients. —The remains of underdone cold roast beef, bread crumbs, 1 shalot finely minced, pepper and salt to taste, gravy made from the beef bones, thicken- ing of butter and flour, 1 tablespoonful of mushroom ketchup. Mode . — Cut some slices of underdone roast beef about half an inch thick ; sprinkle over them some bread crumbs, minced shalot, and a little of the fat and seasoning ; roll them, and fasten with a small skewer. Have ready some gravy made from the beef bones ; put in the pieces of meat, and stew them till tender, which will be in about 1] hour, or rather longer. Ar- range the meat in a dish, thicken and flavour the gravy, and pour it over the meat, when it is ready to serve. Time. — 1^ hour. Average cost, exclusive of the beef, 2d. Seasonable at any time BEEP PALATES, to Dress (an Entr6e). Ingredients. palates, sufficie'nt gravy to cover them, cayenne to taste, I tablespoon ful of mushroom ketchup, 1 tablespoonful of pickled-onion liquor, thickening of butter and flour. Mode. — Wash the palates, and put them into a stewpan, with sufficient water to cover them, and let them boil until per- fectly tender, or until the upper skin may be easily peeled off. Have ready sufficient gravy to cover them ; add a good seasoning of cayenne, and thicken With a little butter kneaded with flour ; let it boil up, and skim. Cut the palates into square pieces, put them in the gravy, and let them simmer gently for | hour ; add ketchup and onion- jquor, give one boil, and serve. Time . — From 3 to 5 hours to boil the palates. Sufficient for 4 persons. Seasonable at Any time. Note . — Palates may be dressed in va- rious ways with good onion sauce, tomato sauce, &c., &c., and may also be Served in a vol-au-vent ; but the above will be found a more simple method of them BEEP PICKLE. (This may also be used for any kind oi Meat, Tongues, or Hams.) Ingredients. — 6 lbs. of salt, 2 lbs. of fine sugar, 3 oz. of powdered saltpetie, 8 gallons of spring water. Mode. — Boil all the ingredients gently together, so long as any scum or impurity arises, which carefully remove ; when quite cola P our ^ over the meat, every part of which must be covered with the brine. This may be used for pickling any kind of meat, ana may be kept for some time, if boiled up oc<' as i ona lly with an addition of the ingredients. Time. A ham should be kept in pickle for a fortnight ; a piece of beef weighing 14)bs., 12 or 15 days ; a tongue, 10 days or c, fortnight. Note. — For salt'll and pickling meat, it is a good pla u to rub in only half the quantity of salt directed, and to let it remain for a day or two to disgorge and effectually to get rid of the blood and slime ; then rub in the remainder of the salt and other ingredients, and proceed as above. This rule may be applied to all recipes for saltintr »nH nickline meat BEEP, POTTED. [Cold Meat Cookery. 1.] Ingredient — 2 lbs. of lean beef, 1 tablespoonful ol water, ] lb. of butter, a seasoning to taste of salt, cayenne, pounded mace, and black pepper. Mode. — Procure a nice piece of lean beef, as free as possible from gristle, m/. J f ( | \ skin, &c., and pit it into ajar with a lid) with jab fob fottbd I tablespoon- meats. ful of water. Cover it closely, and put the jar into a saucepan of boiling water, letting tLe water come within 2 inches of the top of the jar. Boil gently for 3.j hours, thei take the beef, chop it very small with a chopping-knife, and pound it thoroughly in a mortar. Mix with it by degrees all, or a portion, of the gravy that will have run from it, and a little clarified butter; add the seasoning, put it in small pots for use, and cover with a little butter just warmed and poured over. If much gravy is added to it, it will keep but a short time ; on the contrary, if a large JAB FOB POTTBS MEATS, THE DICTIONARY OF COOKERY. 9J Beef, Potted Beef, Roast Bibs of proportion of butter is used, it may be preserved for some time. Time. — 3J hours. Average cost, for this quantity. It. lOd. Seasonable at any time. [Cold Meat Cookery. 2.] Ingredients. — The remains ofeold roast or boiled beef, $ lb. of butter, cayenne to taste, 2 blades of pounded mace. Mode . — The outside slices of boiled beef may, with a little trouble, be converted into a very nice addition to the breakfast-table. Cut up the meat into small pieces and pound it well, with a little butter, in a mortar ; add a seasoning of cayenne and mace, and be very particular that the latter spice is reduced to the finest pow- der. When all the ingredients are thoroughly mixed, put them into glass or earthen potting-pots, and pour on the top a coating of clarified butter. Season- able at any time. Note . — If cold roast beef is used, re- move all pieces of gristle and dry outside pieces, as these do not pound welL BEEF RAGOUT. [Cold Meat Cookery.] Ingredients . — About 2 lbs. of cold roast beef, 6 onions, ? epper, salt, and mixed spices to tacte ; pint of boiling water, 3 tablespoon fuls of gravy. Mode . — Cut the beef into rather large pieces, and put them into a stewpan with the onions, which must be sliced. Season well with pepper, salt, and mixed spices, and pour over about j pint of boiling water, and gravy in the above proportion (gravy saved from the meat answers the purpose) ; let the whole stew very gently for about 2 hours, and serve with pickled walnuts, gherkins, or capers, just warmed in the gravy. Time. 2 hours. Average cost, exclusive of the meat, 4 d. Seasonable at any time. BEEF, Rib-bones of (a pretty Dish). [Cold Meat Cookery.] Ingredients. — Ribs of beef bones, 1 onion chopped fine, a few slices of carrot and turnip, i pint of gravy. Mode. — The bones for this dish should have left on them a slight covering of meat ; saw them Into pieces 3 inches long ; season them with pepper and salt, and put them into a stewpan with the remaining ingre- dients. Stew gently, until the vegetables are tender, ana serve on a flat dish within walls of mashed potatoes. Tim. — i hour. Average cost, exclusive of the bones, 2 <£> Seasonable at any time. BEEF, Roast Ribs of. Ingredients. — Beef, a little salt. Mods. — The fore-rib is considered the primest roasting piece, but the middle-rib is con- sidered the most economical. Let the meat be well hung (should the weather permit), having previously cut off the ends of the bones, which should be salted for a few days, and then boiled. Put the meat down to a nice clear fire, with some clean dripping in the pan, dredge the joint with a little flour, and keep continually basting it all the time it is cooking. Sprinkle some fine salt over it (this must never be done until the joint is dished, as it draws the juices from the meat) ; pour the drip- ping from the pan, put in a little boiling water, and strain the gravy over the meat. Garnish with tufts of scraped horseradish, and send horseradish sauce to table with it. A Yorkshire pudding (see PUDDINGS) sometimes accompanies this dish, and, if lightly made and well cooked, will be found a very agreeable addition. Time . — 10 lbs. of beef, 2j hours ; 14 to 16 lbs., from 3A to 4 hours. Average cost, 9 d. per lb. Sufficient . — A joint of 10 lbs. sufficient for 8 or 9 per- sons. Seasonable at any time. BEEF, Roast Ribs of, Boned and Rolled (a very convenient Joint for a small Family). Ingredients. — 1 or 2 ribs of beef. Mode . — Choose a fine rib of beef, and have it cut according to the weight you require, either wide or narrow. Bone and roll the meat round, secure it with wooden skewers, and, if neces- sary, bind it round with a piece of tape. Spit the beef firmly, or, if a bottle- jack is used, put the joint on the hook, and place it near a nice clear fire. Let it remain so till the outside of the meat is set, when draw it to a distance, and keep continually basting until the meat is done, which can be ascertained by the steam from it drawing towards the fire. As this joint is solid, rather more than i hour must be allowed for each lb. emove the skewers, put in a plated or silver one, and send the joint to table with gravy in the dish, and garnish with tufts of horseradish. Horseradish sauce is a great improvement to roast beef. THE DICTIONARY OP COOKERY. Beef Rissoles I Beef, Boiled Round of Time. — For lOlbs. of the rolled ribs, 3 hours (as the joint is very solid, we have allowed an extra ^ hour) ; for 6 lbs., 1 k hour. A verage cost, 9 d. per lb. Suf- ficient. — A joint of 10 lbs. for 6 or 8 persons. Seasonable all the year. Note. — When the weight exceeds 10 5bs., we would not advise the above method of boning or rolling ; only in the case of 1 or 2 ribs, when the joint cannot stand upright in the dish, and would look awkwardly. The bones should be put on with a few vegetables and herbs, and made into stock. BEEP RISSOLES. K jld Meat Cookery. \ Ingredients. e remains of cold r>ast beef ; to each pound of meat allow ^ lb. of bread erumbs, salt and pepper to taste, a few chopped savoury herbs, a teaspoonful of minced lemon-peel, 1 or 2 eggs, ac- cording to the quantity of meat. Mode. —Mince the beef very fine, which should be rather lean, and mix with this bread crumbs, herbs, seasoning, and lemon- peel, in the above proportion, to each pound of meat. Make all into a thick paste with 1 or 2 eggs ; divide into balls or cones, and fry a rich brown. Garnish the dish with fried parsley, and send to table some good brown gravy in a tureen. Instead of garnishing with fried parsley, gravy may be poured in the dish round the rissoles ; in this case, it will not be necessary to send any in a tureen. Time. — From 5 to 10 minutes, according to size. Average cost, exclu- sive of the meat, 5 d. Seasonable at any time. BEEP, Rolled, to eat like Hare. Ingredients. — About 5 lbs. of the in- side of the sirloin, 2 glasses of port wine, 2 glasses of vinegar, a small quan- tity of forcemeat, 1 teaspoonful of pounded allspice. Mode. — Take the in- side of a large sirloin, soak it in 1 glass ?f port wine and 1 glass of vinegar, mixed, and let it remain for 2 days. Make a forcemeat (see Forcemeat), lay H on the meat, and bind it up securely. Koast it before a nice clear fire, and baste it with 1 glass each of port wine and vinegar, with which mix a teaspoon- Ad of pwinded allspice. Serve, with a good gravy in the dish, and send red- ttttrrant jelly to table with it. Time. — A piece of 5 lbs about 1 J hour before a brisk fire. A verage cost, for this quantity , 5s. id. Sufficient for 4 persons. Season- able at any time. BEEP ROLLS. [Cold Meat Cookery.] Ingredients. — The remains of cold roast or boiled beef, seasoning to taste of salt, pepper, and minced herbs ; puff paste. Mode . — Mince the beef tolerably fine with a small amount of its own fat ; add a sea- soning of pepper, salt, and chopped herbs ; put the whole into a roll of puff paste, and bake for .j hour, or rather longer, should the roll be very large. Beef patties may be made of cold meat, by mincing and seasoning beef as di- rected above, and baking in a rich puff paste fci patty-tins. lime. — £ hour. Seasonable at any time. BEEP, Boiled Round of. Ingredients. — Beef, water. Mode. — As a whole round of beef, generally speaking, is too large for small families, and very seldom required, we here give the recipe for dressing a portion of the silver side of the round. Take from 12 to 16 lbs., after it has been in salt about 10 days ; just wash off the salt, skewer it up in a nice round-looking form, and bind it with tape to keep the skewers in their places. Put it in a saucepan of boiling water, set it upon a good fire, and when it begins to boil, carefully remove all scum from the surface, as, if this is not at- tended to, it sinks on to the meat, and, when brought to table, presents a very unsightly appearance. After it is well skimmed, draw the pot to the corner of the fire, allow the liquor to cool, then let the beef simmer very gently until done. Remove the tape and skewers, which should be replaced by a silver one; pour over a little of the pot- liquor, and garnish with carrots. Car- rots, turnips, parsnips, and sometimes suet dumplings, accompany this dish; and these may all be boiled with the beef. The pot-liquor should be saved, and converted into pea-soup ; and the outside slices, which are generally hard, and of an uninviting appearance, may be cut off before being sent to table, aad potted. These make an excellent relish for the breakfast or luncheon tabla Time. — Part of a round of beef weighing 12 lbs., about 3 hours after the water boils. Average cost, 8 d. per lb. Sufficient THE DICTIONARY OF COOKERY. 39 Beef, Miniature Round of for 10 persons. Seasonable all the year, but more suitable for winter. Boyer’s Recipe for Preserving the Gravy in Salt Meat, when it is to be served Cold. — Fill two tuba with cold water, into which throw a few pounds of rough ice ; and when ithe meat is done, put it r ito one of the tubs of ice- water ; let it remain 1 minute, when take out, and put it into the other tub. Fill the fi rst tub again with water, and continue this process for about 20 minutes ; then set it upon a dish, and let it remain until quite cold. When cut, the fat will be as white as possible, besides having saved the whole of the gravy. 11 there is no ice, spring water will answer the same purpose, but will require to be more frequently changed. Note . — The brisket and rump may be boiled by the above recipe ; of course allowing more or less time, according to the size of the joint. BEEF, Miniature Round of (an ex- cellent Dish for a small Family). Ingredients. — From 5 to 10 lbs. of ribs of beef, sufficient brine to cover the meat. Mode. — Choose a fine rib, have the bone removed, rub some salt over the inside, and skewer the meat up into a nice round form, and bind it with tape. Put it into sufficient brine to cover it (see Beef Pickle), and let it remain for 6 days, turn- ing the meat every day. When required to be dressed, drain from the pickle, and put the meat into very hot water ; boil it rapidly for a few minutes, then draw the pot to the side of the fire, and simmer the beef very gently until done. Remove the skewer, and replace it by a plated or silver one. Carrots and turnips should be served with this dish, ana may be boiled with the meat. Time . — A small round of 8 lbs., about 2 hours after the water boils ; one of 12 lbs. , about 3 hours. Average cost, 9 d. per lb. Sufficient for 6 perse ns. Seasonable at any time. Note . — Should the joint be very small, 4 or 5 days will be sufficient time to salt it. BEEF, to Pickle part of a Round, for Hanging. Ingredients. — For 14 lbs. of a round of beef allow 1 J lb. of salt, ^ oz. of powdered saltpetre ; or, 1 lb- of wdt. h lb - of sugar, Beef, Roast Sirloin of oz. of powdered saltpetre. Mode . — ub in, and sprinkle either of the above mixtures on 14 lbs. of meat. Keep it in an earthenware pan, or a deep wooden tray, and turn twice a week during 3 weeks ; then bind up the beef tightly with coarse linen tape, and hang it in a kitchen in which a fire is constantly kept, for 3 weeks. Pork, hams, and bacon may be cured in a similar way, but will require double the quantity of the salting mixture ; and, if not smoke- dried, they should be taken down from hanging after 3 or 4 weeks, and after- wards kept in boxes or tubs, amongst dry oat- husks. Time. — 2 or 3 weeks to remain in the brine ; to be hung 3 weeks. Seasonable at any time. Note. — The meat may be boiled fresh from this pickle, instead of smoking it. BEEF SAUSAGES. Ingredients. — To every lb. of suet allow 2 lbs. of lean beef ; seasoning to taste of salt, pepper, and mixed spices. Mode. — Clear the suet from skin, and chop that and the beef as finely as possible ; season with pepper, salt, and spices, and mix the whole well together. Make it into flat cakes, and fry of a nice brown. Many persons pound the meat in a mor- tar after it is chopped, but this is not necessary when the meat is minced finely. Time. — 10 minutes. Averagt cost, for this quantity, Is. 6 <2. Season,' able at any time. BEEF, Roast Sirloin of. Ingredients. — Beef, a little salt. Mode. — As a joint cannot be well roasted wi^h- out a good fire, see that it is well made up about | hour before it is required, so BOAST SIRLOIN OP BRBP that when the joint is put down, it i» (dear and bright. Choose a nice sirloin, the weight of which should not exceed 16 lbs., as the outside would be too much done, whilst the inside would not be done enough. Spit it or hook it on to the THE DICTIONARY OP COOKERY. Beef, Sliced and Broiled Beef, Stewed Bump of Jack firmly, dredge it slightly with flour, and place it near the fire at first. Then draw it to a distance, and keep continu- more scum should it appear on the sur- face. Strain the tea through a hair sieve, and set it by in a cool place. When wanted for use, remove every particle of fat from the top ; warm up as much as may be required, adding, if necessary, a little more salt. This preparation is sim- ple beef-tea, and is to be administered to those invalids to whom flavourings and seasonings are not allowed. When the patient is very weak, use double the quan- tity of meat to the same proportion of water. Should the' invalid be able to take the tea prepared in a more palatable manner, it is easy to make it so by fol- lowing the directions in SoyePs recipe, which is an admirable one for making savoury beef-tea. Beef-tea is always better when made the day before it is wanted, and then warmed up. It is a good plan to put the tea into a small cup or basin, and to place this basin in a saucepan of boiling water. When the tea is hot, it is ready to serve. Time. — \ to 3 hour. Average cost, 6 d. per pint. Sufficient. — Allow lib. of meat for a pint of good beef-tea. BEEF-TEA, Baked. Ingredients. — 1 lb. of fleshy beef, 1 pint of water, ^ saltspoonful of saV% Mode. — Cut the beef into small square pieces, after trimming off all the fat, and put it into a baking-jar (these jars are sold expressly for the purpose of making soups, gravies, &c., in the oven, and are arranged with tightly-fitting lids), with the above proportion of water and salt ; close the jar well, place it in a warm but not hot oven, and bake for 3 or 4 hours. When the oven is very fierce in the day- time, it is a good plan to put the jar in at night, and let it remain till next morn- ing, when the tea will be done. It shovld be strained, and put by in a cool place until wanted. It may also be flavoured with an onion, a clove, and a few sweet herbs, &c., when the stomach is sufficiently strong to take these. Time. — 3 or 4 hours, or to be left in the oven all night Average cost, Qd. per pint. Sufficient Allow 1 lb. of meat for 1 pint of good beef-tea. 42 THE DICTIONARY OF COOKERY, Beef-Tea, Savoury BEEF -TEA, Savoury (Boyer’s Recipe). Ingredients. — 1 lb. of solid beef, 1 qz. of butter, 1 clove, 2 button onions or £ a large one, 1 saltspoonful of salt, 1 quart of water. Mode. — Cut the beef into very small dice ; put it into a stewpan with the butter, clove, onion, and salt ; stir the meat round over the fire for a few minutes until it produces a thin gravy, then add the water, and let it simmer gently from £ to £ of an hour, skimming off every particle of fat. When done, strain it through a sieve, and put it by in a cool place until required. The same, if wanted quite plain, is done by merely omitting the vegetables, salt, and clove ; the butter cannot be objectionable, as it is taken out in skimming. Time. — \ to 2 hour. A verage cost, 8 d. per pint. Suf- ficient. — Allow 1 lb. of beef to make 1 pint of good beef -tea. Note. — The meat left from beef-tea may be boiled a little longer, and pounded with spices, kc., for potting. It makes a very nice breakfast dish. BEETROOT, Boiled. Ingredients. — Beetroot ; boiling water. Mode. — When large, young, and juicy, this vegetable makes a very excellent addition to winter salads, and may easily be converted into an economical and quickly-made pickle, ( See Beetroot, Pickled.) Beetroot is more frequently served cold than hot: when the latter mode is preferred, melted butter should be sent to table with it. It may also be stewed with button onions, or boiled and served with roasted onions. Wash the beets thoroughly ; but do not prick or break the skin before they are cooked, as they would lose their beautiful colour in boil- ing. Put them into boiling water, and let them boil until tender, keeping them well covered. If to be served hot, remove the peel quickly, cut the beetroot into thick slices, and send to table melted butter. For salads, pickle, &c. , let the root cool, then peel, and cut it into slices. Time. — Small beetroot, 1A to 2 hours ; •arge, 2J to 3 hours. Average cost, in full season, 2d. each. Seasonable. — May be had at any time. BEETROOT, Pickled. Ingredients. — Sufficient vinegar to cover the beets, 2 oz. of whole pepper, 2 oz. of Biscuits, Dessert allspice to each gallon of vinegar. Mode. — Wash the beets free from lirt, and be very careful not to prick the outside skin, or they would lose their beautiful colour. Put them into boiling water, let them simmer gently, and when about three parts done, which will be in hour, take them out and let them cool. Boil the vinegar with pepper and allspice, in the above proportion, for 10 minutes, and when cold, pour it on the beets, which must be peeled and cut into slices about A inch thick. Cover with bladder to exclude the air, and in a week they will be fit for use. BISCUITS, Crisp. Ingredients. — 1 lb. of flour, the yolk of 1 egg, milk. Mode. — Mix the flour and the yolk of the egg with sufficient milk to make the whole into a very stiff paste ; beat it well, and knead it until it is per- fectly smooth. Roll the paste out very thin ; with a round cutter shape it into small biscuits, and bake them a nice browD in a slow oven from 12 to 18 minutes. Time. — 12 to 18 minutes. A verage cost, id. Seasonable at any time BISCUITS, Dessert, which may be flavoured with Ground Ginger, Cinnamon, &c. Ingredients. — 1 lb. of flour, £ lb. of but- ter, ^lb. of sifted sugar, the yolks of'6 eggs, fiavouringto taste. Mode. — Put the butter into a basin ; warm it, but do not allow it to oil ; then with the hand beat it to a cream. Add the flour by degrees, then the sugar and flavouring, and moisten the whole with the yolks of the eggs, which should previously be well beaten. When all the ingredients are thoroughly incorporated, drop the mix- ture from a spoon on to a buttered paper, leaving a distance between each cake, for they spread as soon as they begin to get warm. Bake in rather a slow oven from 12 to 18 minutes, and do not let the biscuits acquirt too much colour. In making the above quantity, half may be flavoured with ground ginger and the other half with essence of lemon or cur- rants, to make a variety. With whatevet the preparation is flavoured, so are the biscuits called, and an endless variety may be made in this manner. Time .— 12 to 18 minutes, or rather longer, in a very slow oven. Average cost, 1«. ($<4 THE DICTIONARY OF COOKERY, 4 » Biscuits, Simple Hard Sufficient to make from 3 to 4 dozen Oakes. Seasonable at any time. BISCUITS, Simple Hard. Ingredients. — To every lb. of flour allow 2 oz. of butter, about J pint of skimmed milk. Mode. — Warm the but- ter in milk until the former is dissolved, and then mix it with the flour into a very stiff paste ; beat it with a rolling-pin until the dough looks perfectly smooth. Roll it out thin ; cut it with the top of a glass into round biscuits ; prick them well, and bake them from 6 to 10 minutes. The above is the proportion of milk which we think would convert the flour into a stiff paste ; but should it be found too much, an extra spoonful or two of flour must be put in. These biscuits are very nice for the cheese course. Time . — 6 to 10 minutes. Seasonable at any time. BLACK-COCK, to Roast. Ingredients. — Black-cock, butter, toast. Mode. — Let these birds hang for a few days, or they will be tough and tasteless, if not well kept. Pluck and draw them, and wipe the insides and outsides with a damp cloth, as washing spoils the fla- vour. Cut off the heads, and truss them, the same as a roast fowl, cutting off the toes, and scalding and peeling the feet. Trussing them with the head on, as shown in the engraving, is still practised oy many cooks, but the former method BOAST BLACK-COCK. is now considered the best. Put them down to a brisk fire, well baste them with butter, and serve with a piece of toast under, and a good gravy and bread sauce. After trussing, some cooks cover She breast with vine-leaves and slices of bacon, and then roast them. They should bo served in the same manner and with the same accompaniments as with the plainly -roasted birds. Time . — 45 to 50 minutes. Average cost, from 6s. to 6s. the brace ; but seldom bought. Sufficient, — 2 or 8 fear a dish. Seasonable from the middle of August to the end of December. Blanc-mange BLACK-COCK, to Carvo. Skilful carving of game undoubtedly adds to the pleasure of the guests at a dinner-table ; for game seems pre-emi- nently to be composed of such delicate limbs and tender flesh that an inapt prac- titioner appears to more disadvantage when mauling these pretty and favourite dishes, than larger and more robust pieces de resistance. This bird is variously served with or without the head on ; and, although we do not personally object to the appearance of the head as shown in the woodcut, yet it seems to be more in vogue to serve it with- out. The carving is not difficult, but should be ele- black-cock. gantly and deftly done. Slices from the breast, cut in the direction of the dotted line from 2 to 1, should be taken off, the merrythought displaced, and the leg and wing removed by running the knife along from 3 to 4, reserving the thigh, which is considered a great delicacy, for the most honoured guests, some of whom may also esteem the brains of this bird. BLANC-MANGE (a Supper Dish) Ingredients. — 1 pint of new milkf 1 £ oz. of isinglass, the rind of £ lemon, i lb. of loaf sugar, 10 bitter almonds, | oz. of sweet almonds, 1 pint of cream. Mode. — Put the milk into a saucepan, with the isinglass, lemon-rind, and sugar, and let these ingredients stand by the side of the fire until the milk is well fla- voured ; add the almonds, which should be blanched and pounded in a mortar to ‘a paste, and let the milk just boil up ; strain it through a fine sieve or muslin into a jug, add the cream, and stir the mixture occasionally until nearly cold. Let it stand for a few minutes, then pour it into the mould, which should be previously oiled with the purest salad-oil, or dipped in cold water. There will be a sediment at the bottom of the jug, which must not be poured into the mould, as, when turned out, it would very much disfigure the appearance of the blanc-mange. This blanc-mange may be made very muen richer by using 1| pint of cream, and melting the isinglass in £ pint of boiling water. The flavour may also be very muoh 44 THE DICTIONARY OP COOKERY. Blanc-mange, Cheap varied by adding bay-leaves, laurel -leaves, or essence of vanilla, instead of the lemon- rind and almonds. Noyeau, Maraschino, Curafoa, or any favourite liqueur, added in small proportions, very much enhances BLABC-MAXGB MOULD. the flavour of this always favourite dish. In turning it out, just loosen the edges of the blanc-mange from the mould, place a dish on it, and turn it quickly over : it should come out easily, and the blanc- mange have a smooth glossy appearance when the mould is oiled, which it fre- quently has not when it is only dipped in water. It may be garnished as fancy dictates. Time . — About IPs hour to steep the lemon-rind and almonds in the milk. Average cost, with cream at Is. per pint, 3s. 6d. Sufficient to fill a quart mould. Seasonable at any time. BLANC-MANGE, Cheap. Ingredients . — j lb. of sugar, 1 quart of milk, li oz. of isinglass, the rind of i lemon, 4 laurel-leaves. Mode . — Put all the ingredients into a lined saucepan, and boil gently until the isinglass is dis- solved ; taste it occasionally to ascertain when it is sufficiently flavoured with the laUrel-leaves ; then take them out, and BLANO-MAUGB. keep stirring the mixture over the fire for about 10 minutes. Strain it through a fine sieve into a jug, and, when nearly cold, pour it into a well-oiled mould, omitting the sediment at the bottom. Turn it out carefully on a dish, and gar- nish with preserves, bright jelly, or a coropfite of fruit. Time. — Altogether, i Brawn, to make hour. Average cost, 8 d. Sufficient to fill a quart mould. Seasonable at any time. BOUDIN & la HEINE (an Entr6e; M. Ude’s Recipe). Ingredients. — The remains of cold roast fowls, 1 pint of Bdchamel, salt and ca- yenne to taste, egg and bread crumbs. Mode. — Take the breasts and nice white meat from the fowls ; cut it into small dice of an equal size, and throw them into some good Bechamel (see Bechamel) ; season with salt and cayenne, and put the mixture into a dish to cool. When this prepara- tion is quite cold, cut it into 2 equal parts, which should be made into boudins of a long shape, the size of the dish they are intended to be served on ; roll them in flour, egg and bread-crumb them, and be careful that the ends are well covered with the crumbs, otherwise they will break in the frying-pan ; fry them a nice colour, put them before the fire to drain the greasy moisture from them, and serve with the remainder of the BS- chamel poured round : this should be thinned with a little stock. Time. — 10 minutes to fry the boudins. Average cost, exclusive of the fowl, Is. 3d. Suffi- cient for 1 entrde. BRAWN, to make. Ingredients. — To a pig’s head weighing 6 lbs. allow lb. lean boef, 2 table- spoonfuls of salt, 2 teaspoonfuls of pepper, a little cayenne, 6 pounded cloves. Mode. — Cut off the cheeks and salt them, unless the head be small, when all may be used. After carefully cleaning the head, put it on in sufficient cold water to cover it, with the beef, and skim it just before it boils. A head weighing 6 lbs. will require boiling from 2 to 3 hours. When sufficiently boiled to come off the bones easily, put it into a hot pan, remove the bones, and chop the meat with a sharp knife before the fire, toge- ther with the beef. It is necessary to da this as quickly as possible to prevent the fat settling in it. Sprinkle in the sea- soning, which should have been pre- viously mixed. Stir it well and put it quickly into a brawn- tin if you have one ; if not, a cake-tin or mould will answer the purpose, if the meat is well pressed with weights, which must not be removed for several hours. When quite cold, dip the tin into boiling water for a minute or two, and the preparation will turn out THU DICTIONARY OP COOKERY. 46 Bread-making and be fit for use. Time. —From 2 to 3 hours. Average cost, for a pig’s head, 4 %d. per lb. Seasonable from September to March. Note . — The liquor in which the head was boiled will make good pea soup, and the fat, if skimmed off and boiled in water, and afterwards poured into cold water, answers the purpose of lard. BREAD-MAKING. Panification, or bread-making, con- sists of the following processes, in th s case of Wheaten Flour. Fifty or sixty per cent, of water is added to the flour, with the addition of some leavening mat- ter, and preferably, of yeast from malt and hops. All kinds of leavening matter have, however, been, and are still used in different parts of the world : in the East Indies, “ toddy,” which is a liquor that flows from the wounded cocoa-nut tree ; and in the West Indies, “dunder,” or the refuse of the distillation of rum. The dough then undergoes the well- frnown process called kneading. The yeast produces fermentation, a process which may be thus described : — The dough reacting upon the leavening mat- ter introduced, the starch of the Ljut is transformed into saccharine matter, the saccharine matter being afterwards ehanged into alcohol and carbonic acid. The dough must be well “ bound,” and yet allow the escape of the little bubbles of carbonic acid which accompany the fermentation, and which, in their pas- sage, cause the numerous little holes which are seen in light bread. The yeast must be good and fresh, if the bread is to be digestible and nice. Stale yeast produces, instead of vinous fermentation, an acetous fermentation, which flavours the bread and makes it disagreeable. A poor thin yeast pro- duces an imperfect fermentation, the result being a heavy, unwholesome loaf. W hen the dough is well kneaded, it is left to stand for some time, and then, as soon as it begins to swell, it is divided into loaves ; after which it is again left to stand, when it once more swells up, and manifests for the last time the symp- toms ol fermentation. It is then put into the oven, where the water contained in the dough is partly evaporated, and the loaves swell up again, while a yellow crust begins to form upon the surface. When the bread is sufficiently baked, the Bread-making bottom crust is hard and resonant if struck with the finger, while the crumb is elastic, and rises again after being pressed down with the finger. The bread is, in all probability, baked sufficiently if, on opening the door of the oven, you are met by a cloud of steam, which quickly passes away. One word as to the unwholesomeness of new bread and hot rolls. When bread is taken cut of the oven, it is full of moisture ; the starch is held together in masses, and the bread, instead of being crusted so as to expose each grain of starch to the saliva, actually prevents their digestion by being formed by the teeth into leathery poreless masses, which lie on the stomach like so many bullets. Bread should always be at least a day old before it is eaten ; and, if properly made, and kept in a cool dry place, ought to be perfectly soft and palatable at the end of three or four days. Hot roils, swimming in melted butter, and new bread, ought to be carefully shunned by everybody who has the slightest respect for that much-injured individual — the Stomach. Aerated Bread. — It is not unknown to some of our readers that Dr. Dauglish, of Malvern, has recently patented a pro. cess for making bread “light,” without the use of leaven. The ordinary process of bread-making by fermentation is te- dious, and much labour of human hands is requisite in the kneading, in order that the dough may be thoroughly interpene- trated with the leaven. The new process impregnates the bread, by the application of machinery, with carbonic acid gas, or fixed air. Different opinions are ex- pressed about the bread ; but it is curious to note, that, as corn is now reaped by machinery, and dough is baked by ma- chinery, the whole process of bread- making is probably in course of under- going changes which will emancipate both the housewife and the professional baker from a large amount of labour. In the production of Aerated Bread, wheaten flour, water, salt, and carbonic acid gas (generated by proper machinery), are the only materials employed. We need not inform our readers that car. bonio acid gas is the source of the effer- vescence, whether in common water coming from a depth, or in lemonade, or any aerated drink. Its action, in the new bread, takes the place of fermenta- tion in the old 46 THE DICTIONARY OP COOKERY. Bread-making In the patent process, the dough is mixed in a great iron ball, inside which is a system, of paddles, perpetually turn- ing, and doing the kneading part of the business. Into this globe the flour is dropped till it is full, and then the com- mon atmospheric air is pumped out, and the pure gas turned on. The gas is fol- lowed by the water, which has been aerated for the purpose, and then begins the churning or kneading part of the business. Of course, it is not long before we have the dough, and very “ light” and nice it looks. This is caught in tins, and passed on to the floor of the oven, which is an endless floor, moving slowly through the fire. Done to a turn, the loaves emerge at the other end of the apartment, — and the Aerated Bread is made. It may. be added, that it is a good plan to change one’s baker from time to time, and so secure a change in the quality of the bread that is eaten. Mixed Breads. —Rye bread is hard of digestion, and requires longer and slower baking than wheaten bread. It is better when made with leaven of wheaten flour rather than yeast, and turns out lighter. It should not bo eaten till two days old. It will keep a long time. A good bread may be made by mixing rye-flour, wheat-flour, and rice paste, in equal proportions ; also by mixing rye, wheat, and barley. In Norway, it is said that they only bake their barley bread once a year, such is its * ‘ keeping ” quality. Indian-corn flour mixed with wheat- flour (half with half) makes a nice bread, but it is not considered very digestible, though it keeps well. Rice cannot be made into bread, nor can potatoes ; but one-third potato-flour to three-fourths wheaten flour makes a tolerably good loaf. A very good bread, better than the ordinary sort, and of a delicious flavour, j3 said to be produced by adopting the following recipe : — Take ten parts of wheat-flour, five parts of potato-flour, one part of rice-paste ; knead together, add the yeast, and bake as usual. This is, of course, cheaper than wheaten bread. Flour, when freshly ground, is too glu- tinous to make good bread, and should therefore not be used immediately, but should be kept dry for a few weeks, and stirred occasionally until it becomes Bread-making dry, and crumbles easily between the fingers. Flour should be perfectly dry before being used for bread or cakes ; if at all damp, the preparation is sure to be heavy. Before mixing it with the other ingredients, it is a good plan to place it for an hour or two before the fire, until it feels warm and dry. Yeast from home-brewed beer ie gene- rally preferred to any other : it is very bitter, and on that account should be well washed, and put away until the thick mass settles. If it still continues bitter, the process should be repeated ; and, before being used, all the water floating at the top must be poured off. German yeast is now very much used, and should be moistened, and thoroughly mixed with the milk or water with which the bread is to be made. The following observations are ex- tracted from a valuable work on Bread- making, and will be found very useful to our readers : — The first thing required for making wholesome bread is the utmost cleanli- ness ; the next is the soundness end sweetness of all the ingredients used for it ; and, in addition to these, there must be attention and care through the whole process. An almost certain way of spoiling dough is to leave it half-made, and to allow it to become cold before it is finished. The other most common causes of failure are using yeast which is no longer sweet, or which has been frozen, or has had hot liquid poured over it. Too small a proportion of yeast, or in sufficient time allowed for the dough to rise, will cause the bread to be heavy. Heavy bread will also most likely be the result of making the dough very hard, and letting it become quite cold, particularly in winter. If either the sponge or the dcugh be permitted to overwork itself, that is to say, if the mixing and kneading be ne- glected when it has reached the proper point for either, sour bread will probablj be the consequence in warm weather and bad bread in any. The goodnef* will also be endangered by placing it s< near the fire as to make any part of i| hot, instead of maintaining the gentle and equal degree of heat required tor iq due fermentation. Milk or Butter— Milk which is not THE DICTIONARY OF COOKERY. Bread-making perfectly sweet will not only injure the flavour of the bread, but, in sultry weather, will often cause it to be quite uneatable ; yet either of them, if fresh and good, will materially improve its quality. To keep bread sweet and fresh, as boou as it is cold it should be put into a clean earthen pan, with a cover to it : this pan should be placed at a little dis- tance from the ground, to allow a cur- rent of air to pass underneath. Some persons prefer keepjng bread on clean wooden shelves without being covered, that the crust may not soften. Stale bread may be freshened by warming it through in a gentle oven. Stale pastry, cakes, &c., may also be improved by tins method. The utensils required for making bread on a moderate scale, are a knead- ing-trough or pan, sufficiently large that the dough may be kneaded freely without throwing the flour over the edges, and also to allow for its rising ; a hair sieve for straining yeast, and one or two strong spoons. Yeast must always be good of its kind, and in a fitting state to produce ready and proper fermentation. Yeast of strong beer or ale produces more effect than that of milder kinds ; and the fresher the yeast, the smaller the quan- tity will be required to raise the dough. As a general rule, the oven for baking bread should be rather quick, and the heat so regulated as to penetrate the dough without hardening the outside. The oven door should not be opened after the bread is put in until the dough is set, or has become firm, as the cool air admitted, will have an unfavourable effect on it. Brick ovens are generally considered the best adapted for baking bread : these Bhould be heated with wood faggots, and then swept and mopped out, to cleanse them for the reception of the bread. Iron ovens arc more difficult to manage, being apt to burn the surface of the uread before the middle is baked. To remedy this, a few clean bricks should be set at the bottom of the oven, close together, to receive the tins of bread. In many modern stoves the ovens we so much improved that they bake admi- rably , and they can always be brought to the required temperature, when it is higher than is noeded, by leaving the door open for a time. 1 Bread, to make good Home-made BREAD, to make good Home- made (Miss Acton’s Recipe). Ingredients . — 1 quartern of flour, 1 large tablespoonful of solid brewer’s yeast, or nearly 1 oz. of fresh German yeast, to 1^ pint of warm milk-and- water. Mode . — Put the flour into a largo earthenware bowl or deep pan ; then, with a strong metal or wooden spoon, hollow out the middle ; but do not clear i*- entirely away from the bottom of the pan, as, in that case, the sponge, or leaven (as it was formerly termed) would stick to it, which it ought not to do. COTTAGB LOAF. Next take either a large table-spoonful of brewer’s yeast which has been ren- dered solid by mixing it with plenty of cold water, and letting it afterwards stand to settle for a day and night ; or nearly an ounce of German yeast ; put it into a large basin, and proceed to mix it, so that it shall be as smooth as cream, with | pint of warm milk-and-water, or with water only ; though even a very little milk will much improve the bread. Pour the yeast into the hole made in the flour, and stir into it as much of that which lies round it as will make a thick batter, in which there must be no lumps. Strew plenty of flour on the top, throw a thick clean cloth over, and sot it where the air is warm ; but do not place it upon TIN BBBAD. the kitchen fender, for it will become too much heated there. Lock at it from time to time : when it has been laid for nearly an hour, and when the yeast has risen and broken through the flour, so that bubbles appear in it, you will knov that it ready to be made up into dough. Then place the pan on a strong chair, or dresser, or table, of convenient height ; pour into the sponge the re- mainder of the warm milk-and-water; 48 THE DICTIONARY OF COOKERY. Bread, to make a Feck of good Bread-and-butter Pudding, Baked stir intc it as much of the flour as you can with the spoon ; then wipe it out clean with your fingers, and lay it aside. Next take plenty of the remaining flour, throw it on the top of the leaven, and begin , with the knuckles of both hands, to knead it well. When the flour is nearly all kneaded in, begin to draw the edges of the dough towards the middle, in order to mix the whole thoroughly ; and when it is free from flour and lumps and crumbs, and does not stick to the hands when touched, it will be done, and may be covered with the cloth, and left to rise a second time. In | hour look at it, and should it have swollen very much and begin to crack, it will be light enough to bake. Turn it then on to a paste-board or very clean dresser, and with a large sharp knife divide it in two ; make it up quickly into loaves, and despatch it to the oven : make one or two incisions across the tops of the loaves, as they will rise more easily if this be done. If baked in tins or pans, rub them with a tiny piece of butter laid on a piece of clean paper, to prevent the dough from sticking to them. All bread should be turned upside down, or on its side, as soon as it is drawn from the oven : if this be neglected, the under art of the loaves will become wet and listered from the steam, which cannot then escape from them. To make the dough without setting a sponge, merely mix the yeast with the greater part of the warm milk-and-water, and wet up the whole of the flour at once after a little salt has been stirred in, proceeding exactly, in every other respect, as in the directions just given. As the dough will soften in the rising, it should be made quite firm at first, or it will be too lithe by the time it is ready for the oven. Time. — To be left to rise an hour the first time, f hour the second time ; to be baked from 1 to 1| hour, or baked in one loaf from 1^ to 2 hours. BREAD, to make a Peck of good. Ingredients . — 3 lbs. of potatoes, 6 pints of cold water, \ pint of good yeast, a peck of flour, 2 oz. of salt. Mode . — Peel and boil the potatoes ; beat them to a oream while warm ; then add 1 pint of cold water, strain through a colander, and add to it % pint of good yeast, which should have been put in water over-night to take off its bitterness. Stir all well together with a wooden spoon, and pour the mixture into the centre of the flour ; mix it to the substance of cream, cover it over closely, and let it remain near the fire for an hour ; then add the 5 pints of water, milk-warm, with 2 oz. of salt ; pour this i», and mix the whole to a nice light dough. Let it remain for about 2 hours; then make it into 7 loaves, and bake for about 1£ hour in a good oven. When baked, the bread should weigh nearly 20 lbs. Time. — About hour. BREAD - AND - BUTTEB FRITTERS. Ingredients. — Batter, 8 slices of bread and butter. 3 or 4 tablespoonfuls of jam. Mode. — Make a batter, the same as for apple fritters ; cut some slices of bread and butter, not very thick ; spread half of them with any jam that may be pre- ferred, and cover with the other slices ; slightly press them together, and cut them out in square, long, or round pieces. Dip them in the batter, and fry in boiling lard for about 10 minutes ; drain them before the fire on a piece of blotting-paper or cloth. Dish them, sprinkle over sifted sugar, and serve. Time. — About 10 minutes. Average cost, Is. Sufficient for 4 or 6 persons. Sea- sonable at any time. BREAD - AND - BUTTER PUD- DING, Baked- Ingredients. — 9 thin slices of bread and butter, 1£ pint of milk, 4 eggs, sugar to taste, j lb.of currants, flavouringof vanilla, grated lemon-peel, or nutmeg. Mode. — Cut 9 slices of bread and butter, not very thick, and put them into a pie-dish, with currants between each layer, and on the top. Sweeten and flavour the milk, either by infusing a little lemon-peel in it, or by adding a few drops of essence of vanilla ; well whisk the eggs, and stir these to the milk. Strain this over the bread and butter, and bake in a moderate oven for 1 hour, or rather longer. This pudding may be very much enriched by adding cream, candied peel, or more eggs than stated above. It should not be turned out, but sent to table in the pie-dish, and is better for being made about two hours before it is baked. Time. — 1 hour, or rather longer. Average cost, 9d. Suffi- cient for 6 or 7 persons. Seasonable a* anv time. THE DICTIONARY OP COOKERY. 49 Bread Crumbs, Pried BREAD CRUMBS, Pried. Cut the bread into thin slices, place them in a cool oven overnight, and when thoroughly dry and crisp, roll them down into fine crumbs. Put some lard, or clarified dripping, into a frying-pan ; firing it to the boiling-point, throw in the crumbs, and fry them very quickly. Directly they are done, lift them out with a slice, and drain them before the fire from all greasy moisture. When quite crisp, they are ready for use. The fat they are fried in should be clear, and the crumbs should not have the slightest appearance or taste of having been, in the least degree, burnt. BREAD, Pried, for Borders. Proceed by frying some slices of bread, cut in any fanciful shape, in boiling lard. When quite crisp, dip one side of the sippet into the beaten white of an egg mixed with a little flour, and place it on the edge of the dish. Continue in this manner till the border is completed, ar- ranging the sippets a pale and a dark one alternately. B READ, Pried Sippets of, for Gar- nishing many Dishes. Cut the bread into thin slices, and stamp them out in whatever shape you like, — rings, crosses, diamonds, &c. &c. Fry them in the same manner as the bread crumbs, in clear boiling lard or clarified dripping, and drain them until thoroughly crisp before the fire. When variety is desired, try some of a pale colour, and others of a darker hue. BREAKFASTS.' It will not be necessary to give here a long bill of fare of cold joints, &c., which may be placed on the sideboard, and do duty at the breakfast-table. Suffice it to say, that any cold meat the larder may furnish should be nicely garnished and be placed on the buffet. Collared and potted meats or fish, cold game or poultry, veal-and-ham pies, game-and- rumpsteak pies, are all suitable dishes for the breakfast- table ; as also cold ham, tongue, &c. &c. The following list of hot dishes may porhaps assist our readers in knowing what to provide for the comfortable meal Brill called breakfast. Broiled fish, such as mackerel, whiting, herrings, dried had- docks, &c. ; mutton chops and rump- steaks, broiled sheep’s kidneys, kidneys k la miitre d’hfitel, sausages, plain rashers of bacon, bacon and poached eggs, hara and poached eggs, omelets, plain boiled eggs, oeufs-au-plat, poached eggs on toast, muffins, toast, marmalade, but- ter, &c. &c. In the summer, and when they are obtainable, always have a vase of freshly- gathered flowers on the breakfast-table, and, when convenient, a nicely-arranged dish of fruit : when strawberries are in season, these are particularly refreshing ; as also grapes, or even currants. BRILL. Ingredients. — \ lb. of salt to each gal- lon of water ; a little vinegar. Mode . — Clean the brill, cut off the fins, and rub it over with a little lemon-juice, to pre- serve its whiteness. Set the fish in suffi- cient cold water to cover it ; throw in salt, in the above proportions, and a little vinegar, and bring it gradually to boil : simmer very gently till the fish is done, which will be in about 10 minutes for a small brill, reckoning from the time the water begins to simmer. It is difficult to give the exact number of minutes required for cooking a brill, as the fish varies some- what in thickness, but the cook can always bear in mind that fish of every descrip- tion should be very thoroughly dressed, and never come to table in the least degree underdone. The time for boiling of course depends entirely on the size of the fish. Serve it on a hot napkin, and garnish with cut lemon, parsley, horseradish, and a little lobster coral sprinkled over the fish. Send lobst er or shrimp sauce and plain melted butter to table with it. Time. — After the water boils, a small brill, 10 minutes ; a medium sized brill, 15 to 20 minutes ; a large brill, £ hour. Average cest, from 4.s. to 8s. ; but when the market is plentifully supplied, may be had from 2s. each. Seasonable from August to April. To choose Brill. — The flesh of this fish, like that of turbot, should be of a yellow- ish tint, and should be chosen on account of its thickness. If the flesh has a bluish tint, it is not good. A Brill and John Dory are earved in the same manner as a Turbot. 4 60 THE DICTIONARY OF COOKERY. Browning, for Stock Bubble-and- Squeak Note . — The thick parts of the middle flf the back are the best slices in a tur- bot ; and the rich gelatinous skin cover- ing the fish, as well as a little of the thick part of the fins, are dainty morsels, and should be placed on each plate, BROWNING, for Stock. Ingredients . — 2 oz. of powdored sugar, and \ a pint of water. Mode . — Place the sugar in a stewpan ove. ' a slow fire until it begins to melt, keeping it stirred with a wooden spoon until it becomes black, when add the water, and let it dissolve. Cork closely, and use a few drops when required. Note . — In France, burnt onions are made use of for the purpose of browning. As a general rale, the process of brown- ing is to be discouraged, as apt to impart a slightly unpleasant flavour to the stock, and consequently all soups made from it. BROWNING for Gravies and 8auces. The browning for stock answers equally well for sauces and gravies, when it is absolutely necessary to colour them in this manner ; but where they can be made to look brown by using ketchup, wine, browned flour, tomatoes, or any coloured sauce, it is far preferable. As- however, in cooking so much depends on appear- ance, perhaps it would be as well for the inexperienced cook to use the artificial means. When no browning is at hand, and you wish to heighten the colour of your gravy, dissolve a lump of sugar in an iron spson close to a sharp fire ; when it is in a liquid state, drop it into the sauce or gravy quite hot. Care, however, must be taken not to put in too much, as it would impart a very disagreeable flavour to the preparation. BRUSSELS- SPROUTS, Boiled. Ingredients. —To each A gallon of water allow 1 heaped tablespoonful of salt ; a very small piece of soda. Mode . — Clean the sprouts from insects, nicely wash them, and pick off any dead or discoloured leaves from the outsides ; put them into a saucepan of boiling water, with salt and soda in the above proportion ; keep the pan uncovered, and let them boil, quickly over a brisk fire until tender ; drain, dish, and serve with a tureen of melted butter, or with a maitre d’hote) sauce poured over them. Another mode of servingsthem is, when they are dished, to stir in about 1^ oz. of butter and a seasoning of pepper and salt. They must, however, be sent to table very quickly, as, being so very small, this vegetable soon cools. Where the cook is very expeditious, this vegetable when cooked may be arranged on the dish in the form of a pineapple, and so served has a very pretty appearance. Time . — from 9 to 12 minutes after the water boils. Average cost, li. id. per peck. Sufficient . — Allow between 40 and 50 for 5 or 6 persons. Seasonable from Novem- ber to March. BUBBLE-AND-SQUEAK- [Cold Meat Cookery.] Ingrediew *. — A few thin slices of cold boiled beef butter, cabbage, 1 sliced onion, pep- per and salt to taste. Mode. — dry the slices of beef gently in a little but- ter, taking care not to dry them up. Lay them on a flat dish, and cover with fried greens. The greens may be pre- pared frcm cabbage sprouts or green savoys. They should be boiled till tender, well drained, minced, and placed, till quite hot, in a frying-pan, with butter, a sliced onion, and seasoning of S apper and salt. When the onion is one, it is ready to serv®. Time.- -Alto- THE DICTION AEY OF COOKERY. SI Bullock’s Heart, to Dress a Butter, Clarified gether, A hour. Average cost, exclusive of the cold beef, 3 d. Seasonable at any time. BULLOCK S HEART, to Dress a. Ingredients. — 1 hearty stuffing of veal forcemeat. Mode. — Put the heart into warm water to soak for 2 hours; then wipe it well with a cloth, and, after cutting off the lobes, stuff the inside with a highly-seasoned forcemeat. Fasten it in, by means of a needle and coarse thread ; tie the heart up in paper, and set it before a good fire, being very par- ticular to keep it well basted, or it will eat dry, there being very little of its own fat. Two or three minutes before dishing remove the paper, baste well, and serve with good gravy and red-currant jelly or melted butter. If the heart is very large, it will require 2 hours, and, covered with a caul, may be baked as well as roasted. Time. — Large heart, 2 hours. Average cost, 2s. 6d. Sufficient for 6 or 8 persona. Seasonable all the year. Note. — This is an excellent family dish, is very savoury, and, though not seen at many good tables, may be recommended for its cheapness and economy. BUNS, Light. Ingredients. — A teaspoonful of tartaric acii, ^ teaspoonful of bicarbonate of soda, 1 lb. of flour, 2oz. of butter, 2 oz. of loaf sugar, ^ lb. of currants or raisins, — when liked, a few caraway seeds, A pint of cold new milk, 1 egg. Mode. — Rub the tar- taric acid, soda, and flour all together through a hair sieve ; work the butter into the flour ; add the sugar, currants. BUNS. /nd caraway seeds, when the flavour of the latter is liked. Mix all these ingre- dients well together ; make a hole in the middle of the flour, and pour in the milk, mixixl with the egg, which should be well beaten ; mix quickly, and set the dough, with a fork, on baking-tius, and bake the buns for about 20 minutes. This mixture makes a very good cake, and if put into a tin, should bo baked 1£ hour. The same quantity of flour, soda, and tartaric acid, with j pint of milk and » little salt, will make fither .bread or teacakes, if wanted quickly. Time. — 20 minutes for the buns ; if made into a cake, hour. Sufficient to make about 12 buns. BUNS, Plain. Ingredients. — 1 lb. of flour, 6 oz. of g\od butter, i lb. of sugar, 1 egg, nearly \ pint of milk, 2 small teaspoonfuls of baking- powder, a few drops of essence of lemon. Mode. — Warm the butter, without oiling it ; beat it with a wooden spoon ; stir the flour in gradually with the sugar, and mix these ingredients well together. Make thCmilk lukewarm, beat up with it the yolk of the egg and the essence of lemon, and stir these to the flour, &c. Add the baking-powder, beat the dough well for about 10 minutes, divide it into 24 pieces, put them into buttered tins or cups, and bake in a brisk oven from 20 to 30 mi- nutes. Time. — 20 to 30 minutes. Aver age cost, Is. Sufficient to make 12 buns. Seasonable at any time. BUN S, Victoria.. Ingredients. — 2 oz. of pounded loaf sugar, 1 egg, 1J oz. of ground rice, 2 oz, of butter, 1^ oz. of currants, a few thin slices of , candied-peel, flour. Mode. — Whisk the egg, stir in the sugar, and beat these ingredients both together ; beat the butter to a cream, stir in the ground rice, currants, and candied-peel, and as much flour as will make it of suck a consistency that it may be rolled into 7 or 8 balls. Place these on a buttered tin, and bake them for i to ^ hour. They should be put into the oven immediately or they will become heavy, and the oven should be tolerably brisk. Time. — A 4° J hour? Average cost, Gd. Sufficient to make 7 or 8 buns. Seasonable at any time. BUTTER, Browned. Ingredients. — i lb. of butter, 1 table- spoonful of minced parsley, 3 table- spoonfuls of vinegar, salt and pepper to taste. Mode.—- Put the butter into a fryingpan over a nice clear fire, and when it smokeB, throw in the parsley, and add the vinegar and seasoning. Let the whole simmer for a minute or two, when it is ready to serve. This is a very good sauce for skate. Time. — i hour. BUTTER, Clarified. Put the butter Uj a before the 53 THE DICTIONARY OP COOKERY. Butter, Curled ffre, and when it melts, stir it round once or twice, and lot it settle. Do not strain it, unless absolutely necessary, as it causes so much waste. Pour it gently off into a clean drj jar, carefully leaving all sediment behind. Let it cool, ana carefully exclude the air by means of a bladder, or piece of wash-leather, tied over. If the butter is salt, it may be washed before melting, when it is to be used for sweet dishes. BUTTER, Curled. Tie a strong cloth by two of the corners to an iron hook in the wall ; make a knot with the other two ends, so that a stick might pass through. Put the butter into the cloth; twist it tightly over a dish, into which the butter will fall through the knot, so forming small and pretty little strings. The butter may then be garnished with parsley, if to serve with a cheese course ; or it may be sent to table plain for breakfast, in an ornamental dish. Squirted butter for garnishing hams, salads, eggs, &c., is made by forming a piece of stiff paper in the shape of a comet, and squeezing the butter in fine strings from the hole at the bottom. Scooped butter is made by dipping a teaspoon or scooper in warm water, and then scooping the butter quickly and thin. In warm weather, it would not be necessary to heat the spoon. BUTTER, Fairy. Ingredients. — The yolks of 2 hard- boiled eggs, 1 tablespoonful of orange- flower water, 2 tablespoonfuls of pounded sugar, j lb. of good fresh butter. Mode. — Beat the yolks of the eggs smoothly in a mortar, with the orange-flower water and the sugar, until the whole is reduced to a fine paste ; add the butter, and force ail through an old but clean cloth by wringing the cloth and squeezing the butter very hard. The butter will then drop on the plate in large and small pieces, according to the holes in the cloth. Plain butter may be done in the same manner, and is very quickly pre- pared, besides having a very good effect. BUTTER, to keep Fresh. Buttor may be kept fresh tor ten or twelve days by a very simple process. Knead it well in cold water till the butter- milk is extracted • then put it in a glazed Butter, Rancid jar, which invert in another, putting into the latter a sufficient quantity of water to exclude the air. Renow the water every day. BUTTER, Maltre d’Hdtel, fo’ putting into Broiled Fish juB' before it is sent to Table. Ingredients.— \ lb. of butter, 2 desserl spoonfuls of minced parsley, salt and pepper to taste, the juice of 1 _ large lemon. Mode. — Work the above ingre- dients well together, and let them be thoroughly mixed with a wooden spoon. If this is used as a sauce, it may be poured either under or over the meat or fish it is intended to be served with, A verage cost, for this quantity, 5 d. Note. — 4 tablespoonfuls of Bechamel, 2 do. of white stock, with 2 oz. of the above maltre d’ hotel butter stirred into it, and just allowed to simmer for 1 minute, will be found an excellent hot maltre d’hOtel sauce. BUTTER, Melted. Ingredients. — jib. of butter, a dessert- spoonful of flour, 1 wineglassful of water, salt to taste. Mode. — Cut the butter up into small pieces, put it into a saucepan, dredge over the flour, and add the water and a seasoning of salt ; stir it one way constantly till the whole of the ingre- dients are melted and thoroughly blended. Let it just boil, when it is ready to serve. If the butter is to be melted with cream, use the same quantity as of water, but omit the flour ; keep stirring it, but do not allow it to boil. Time. — 1 minute to simmer. Average cost for this quan- tity, id. BUTTER, Melted (more Econo* mical). Ingredients. — 2 oz. of butter, 1 dessert spoonful of flour, salt to taste, £ pint of water. Mode. — Mix the flour and water to a smooth batter, which put into a saucepan. Add the butter and a season- ing of salt, keep st’rring one way till aQ the ingredients are melted and perfectly smooth ; let the whole boil for a minute or two, and serve. Time. — 2 minutes to simmer. Average cost for this quan- tity, 2 d. BUTTER, Rancid, What to do with, butter has become very rancid^ THE DICTIONARY OP COOKERY. S3 Butter, Melted Cabbage, Red, Stewed it should be melted several times by a moderate heat, with or without the addi- tion of water, and as soon as it has been well kneaded, after the cooling, in order to extract any water it may have retained, it should be put into brown freestone pots, sheltered from the contact of the air. The French often add to it, after it has been melted, a piece of toasted bread, which helps to destroy the tendency of the butter to rancidity. BUTTER, Melted (the French Sauce Blanche). Ingredients. — J lb. of fresh butter, 1 tablespoonful of flour, salt to taste, £ gill of water, £ spoonful of white vinegar, a very little grated nutmeg. Mode. — Mix the flour and water t? a smooth batter, care- fully rubbing down with the back of a spoon any lumps that may appear. Put it in a saucepan with all the other ingre- dients, and let it thicken on the fire, but do not allow it to boil, lest it should taste of the flour. Time. — 1 minute to simmer. Average cost, 5 d. for this quan- tity. BUTTER, Melted, made with Milk. Ingredients. — 1 teaspoonful of flour, 2 oz, of butter, ^ pint of milk, a few grains of salt. Mode. — Mix the butter and flour smoothly together on a plate, put it into a lined saucepan, and pour in the milk. Keep stirring it one way over a sharp fire ; let it boil quickly for a minute or two, and it is ready to serve. This is a very good foundation for onion, lobster, or oyster sauce : using milk instead of water makes it look much whiter and more delicate. Time. — Alto- gether, 10 minutes. Average cost for this quantity, 3 d. CABBAGE, Boiled. Ingredients. — To each J gallon of water allow 1 heaped tablespoonful of salt; a very small piece of soda. Mode . — Pick off all the dead outside leaves, cut off as much of the stalk as possible, and pat the cabbages across twice, at the stalk end ; if they should be very large, quarter them. Wash them well in cold water, place them in a colander, and drain ; then put them into plenty of fast- boiling water, to which have been added salt and soda in the above proportions. 8tir them down once or twice in the water, keep the pan uncovered, and let them boil quickly until tender. Tho instant they are done, take them up into a colander, place a plate over them, let them thoroughly drain, dish, and serve. Time . — Large cabbages, or savoys, £ to | hour, young summer cabbage, 10 to 1" minutes, after the water bons. Average cost, 2d. each in full season. Sufficient— 2 large ones for 4 or 5 persons. Sea. sonable . — Cabbages and sprouts of various kinds at any time. CABBAGE, Red, Pickled. Ingredients. — Red cabbages, salt and water ; to each quart of vinegar, £ oz. of ginger well bruised, 1 oz. of whole black pepper, and, when liked, a little cayenne. Mode. — Take off the outside decayed leaves of a nice red cafobage, cut it in quarters, remove the stalks, and cut it across in very thin slices. Lay these on a dish, and strew them plentifully with salt, covering them with another dish. Let them remain for 24 hours, turn into a colander to drain, and, if necessary, wipe lightly with a clean soft cloth. Put them in a jar ; boil up the vinegar with spices in the above proportion, and, when cold, pour it over the cabbage. It will be fit for use in a week or two, and, if kept for a very long time, the cabbage is liable to get soft and to discolour. To be really nice and crisp, and of a good red colour, it should be eaten almost im- mediately after it is made. A little bruised cochineal boiled with the vinegar adds much to the appearance of this pickle. Tie down with bladder, and keep in a dry place. Seasonable in July and August, but the pickle will be much more crisp if the frost has just touched the leaves. CABBAGE, Red, Stewed. Ingredients. — 1 red cabbage, a small slice of ham, £ oz. of fresh butter, 1 pint of weak stock or broth, 1 gill of vinegar, salt and pepper to taste, 1 tablespoonful of pounded sugar. Mode. — Cut the cab- bage into very thin slices, put it into a stewpan, with the ham cut in dice, the butter, \ pint of stock, and the vinegar ; cover the pan closely, and let it stew for 1 hour. When it is very tender, add the remainder of the stock, a seasoning of salt and pepper, and the pounded sugar; mix all well together, stir over the fin until nearly all the liquor is dried awaj; 84 THE DICTIONARY OF COOKERY. Cabbage Soup and serve. Fried sausages are usually sent to table with this dish : they should be laid round and on the cabbage, as a garnish. Time . — Rather more than 1 hour. Average cost, id. each. Sufficient for 4 persons. Seasonable from Septem- ber to January. CABBAGE SOUP. Ingredients.— \ large cabbage, 8 car- rots, 2 onions, 4 or 5 dices of lean bacon, salt and pepper to taste, 2 quarts of medium stock. Mode.— Scald the cab- bage, cut it up and drain it. Line the stew pan with the bacon, put in the cabbage, carrots, and onions; moisten with skimmings from the stock, and sim- mer very gently, till the cabbage is tender ; adA the stock, stew softly for halt an hour, and carefully skim off every particle of fat. Season and serve. Time. lj hour. Average cost, Is. per quart. Seasmuiblt in winter. Sufficient for 8 persons. CABINET or CHANCELLOR’S PUDDING. Ingredients . — 1J ok. of oandied peel, 4 oz. of currants, 4 dozen sultanas, a few slices of Savoy cake, sponge cake, a French roll, 4 eggs, 1 pint of milk, grated lemon-rind, $ nutmeg, 3 table- spoonfuls of sugar. Mode . — Melt some butter to a paste, and with it, well grease the mould or basin in which the pudding is to be boiled, taking care that it is buttered in every part. Cut the peel into thin slices, and place these in a fanciful device at the bottom of the mould, and fill in the spaces between with currants and sultanas ; then add a few slices of sponge cake or French roll ; drop a few drops of Tabinbt ruDDiira. melted butter on these, and between each layer sprinkle a few currants. Pro- ceed in this manner until the mould is nearly full ; then flavour the milk with nutmeg and grated lemon-rind ; add the sugar, and stir to this the eggs, which should be well beaten. Beat this mix- ture for a few minutes ; then strain it Into the mould, which should be quite full ; tie a piece of buttered paper over It, and let it stand for two hours ; then He it down with a oloth, put it into Caf6 Noir boiling water, and let it boil slowly for 1 hour. In taking it up, let it stand for a minute or two before the oloth is re- moved ; then quickly turn it out of the mould or basin, and serve with sweet sauce separately. The flavouring of this pudding may be varied by substituting for the lemond-rind essence of vanilla or bitter almonds ; and it may be made much richer by using cieam ; but this is not at all necessary. Time. — 1 hour. Average cost, 1*. 3d. Sufficient for 5 or 6 persons. Seasonable at any time. CABINET or BOILED BREAD- AND - BUTTER PUDDIN G, Plain. Ingredients. — 2 oz. of raisins, a few thin slices of bread and butter, 3 eggs, 1 pint of milk, sugar to taste, \ nutmeg. Mode. — Butter a pudding-basin, and line the inside with a layer of raisins that have been previously stoned ; then nearly fill the basin with slices of bread and butter with the crust cut off, and, in another basin, beat the eggs ; add to them the milk, sugar, and grated nut- meg ; mix all well together, and pour the whole on to the bread and butter ; let it stand \ hour, then tie a floured cloth over it ; boil for 1 hour, and serve with sweet sauce. Care must be taken that the basin is quite full before the cloth is tied over. Time. — 1 hour. Average cost, 9d. Sufficient for 5 or 6 persons. Sea- sonable at any time. CAPE AU LAIT. This is merely very strong coffee added to a large proportion of good hot milk ; about 6 tablespoonfuls of strong coffee being quite sufficient for a broakfast- cupful of milk. Of the essence which answers admirably for cafe au lait, am much would not be required. This pre- paration is infinitely superior to the weak watery coffee so often served at English tables. A little cream mixed with the milk, if the latter cannot be depended on for richness, improves the taste of the coffee, as also the richness of the beverage. Sufficient. — 6 tablespoon- fuls of strong coffee, or 2 tablespoonfuls of the essence, to a breakfast-oupful of milk. CAPE NOIR. This is usually handed round after dinner, and should be drunk well THE DICTIONARY OF COOKERY. Cakes, Making and Baking of iweetened, with the addition of a little brandy or liqueurs, which may be added or not at pleasure. The coffee should be made very strong, and served in very small cups, but never mixed with milk or cream. Cafe noir may be made of the essence of coffee by pouring a table- spoonful into each cup, and filling it up with boiling water. This is a very simple and expeditious manner of pre- paring coffee for a large party, but the essence for it must be made very good, and kept w ell corked until required for use . CAKES, Making and Baking of. Eggs should always be broken into a cup, the whites and yolks separated, and they should always be strained. Break- ing the eggs thus, the bad ones may be easily rejected without spoiling the others, and so cause no waste. As eggs are used instead of yeast, they should be very thoroughly whisked ; they are ge- nerally sufficiently beaten when thick enough to carry the drop that falls from the whisk. Loaf Sugar should be well pounded, and then sifted through a fine sieve. Currants should be nicely washed, picked, dried in a cloth, and then care- fiilly examined, that no pieces of grit or stone may be left amongst them. They should then be laid on a dish before the fire, to become thoroughly dry ; as, if added damp to the other ingredients, cakes will be liable to be heavy. Good Butter should always be used in the manufacture of cakes ; and, if beaten to a cream, it saves much time and la- bour to warm, but not melt, it before beating. Less butter and eggs are required for cakes when yeast is mixed with the other ingredients. The heat of the oven is of great import- ance, especially for large cakes. If the heat be not tolerably fierce, the batter will not rise. If the oven is too quick, and there is any danger of the cake burning or catching, put a sheet of clean paper over the top : newspaper, or paper that has been printed on, should never be used for this purpose. To know when a cake is sufficiently baked, plunge a clean knife into the middle of it ; draw it quickly out, and if it looks in the least sticky put the cake back, and close the ove* door until the cake is done. Cake, Common Cakes should be kept in closed tin canisters or jars, and in a dry place. Those made with yeast do not keep eo long as those made without it. CAKES, nice Breakfast. Ingredients. — 1 lb. of flour, £ teaspoon- ful of tartaric acid, \ teaspoonful of salt, i teaspoonful of carbonate of soda, 1A breakfast-cupful of milk, 1 oz. of siflea loaf sugar, 2 eggs. Mode. — These cakes are made in the same manner as the soda bread, with the addition of eggs and sugar. Mix the flour, tartaric acid, and salt well together, taking care that the two latter ingredients are reduced to the finest powder, and stir in tho sifted sugar which should also be very fine. Dissolve the soda in the milk, add the eggs, which should be well whisked, and with this liquid work the flour, &c. into a light dough. Divide it into small cakes, put them into the oven immediately, and bake for about 20 minutes. Time . — 20 minutes. CAKE, Christmas. Ingredients. — 5 teacupfuls of flour, 1 teacupful of melted butter, 1 teacupful of cream, 1 teacupful of treacle, 1 teacup- ful of moist sugar, 2 eggs, £ oz. of pow- dered ginger, ^ lb. of raisins, 1 teaspoon- ful of carbonate of soda, 1 tablespoonful of vinegar. Mode. — Make the butter sufficiently warm to melt it, but do not allow it to oil ; put the flour into a basin, add to it the sugar, ginger, and raisins, whi'-h should be stoned and cut into small pieces. When these dry ingre- dients are thoroughly mixed, stir in ths butter, cream, treacle, and well-whisked eggs, and beat the mixture for a few minutes. Dissolve the soda in the vine gar, add it to the dough, and be parti cular that these latter ingredients art well incorporated with the others ; put the cake into a buttered mould or tin, place it in a moderate oven immediately, and bake it from ljf to 2J hours. Time* — 1$ to hours. Average cost, li. 6(L CAKE, Common (suitable for senO* ing to Children at School). Ingredients.— 2 lba. of flour, 4 oz. of butter or clarified dripping, j oz. of ca- raway seeds, ^ oz. r A allspice, J lb. of pounded sugar, 1 lb. of currants, 1 pint of milk", 3 tabieBposetfuSo V fireeh yeast 66 THE DICTIONARY OP COOKERY Cake, Economical Mode. — Rub the butter lightly into the flour ; add all the dry ingredients, and mix these well together. Make the milk warm, but not hot ; stir in the yeast, and with this liquid mix the whole into a light dough ; knead it well, and line the cake-tins with strips of buttered paper : this paper should be about 6 inches higher than the top of the tin. Put in the dough ; stand it in a warm place to rise for more than an hour, then bake the cakeB in a well-heated oven. If this quantity be divided into two, they will take from 1 \ to 2 hours’ baking, Time. — 1J to 2 hours. Average cost, Is. 9 d. Sufficient to make 2 moderate-sized cakes. CAKE, Economical. Ingredients. — 1 lb. of flour, J lb. of sugar, i lb. of butter or lard, ^ lb. of currants, 1 teaspoonful of carbonate of «oda, tb9 whites of 4 eggs, J pint of milk. Mode. — In making many sweet dishes, the whites of eggs are not required, and if well beaten and added to the above ingredients, make an excellent cake with or without currants. Beat the butter to a cream, well whisk the whites of the eggs, and stir all the ingredients together but the soda, which must not be added until all is well mixed, and the cake is ready to be put into the oven. When the mixture has been well beaten, stir in the soda, put the cake into a buttered mould, and bake it in a moderate oven fori A hour. Time. — hour. Average cost, Is. 3d. CAXB-VOULS. CAKE, Good Holiday. Ingredients . — 1 \d. worth of Borwick’s German baking-powder, 2 lbs. of flour, 6 oz. of butter, £ lb. of lard, 1 lb. of cur- fants, £ lb. of stoned and cut raisins, \ lb. of mixed candied peel, Calf’s Feet, Boiled approved ; k a teacupful o f cream, stirred in just before serving, is also a great improvement to this dish. Time.— 3 to 4 hours. Average cost, in full season, 9<2. each. 'Sufficient for 1 person. Sect ■ tonable from March to October. CALF’S FEET, Boiled, and Parsley and Butter. Ingredients. — 2 calf’s feet, 2 slices of bacon, 2 oz. of butter, two tablespoon- fills of lemon-juice, salt and whole pepper to taste, 1 onion, a bunch of savoury horbs, 4 cloves, 1 blade of mace, water, parsley, and butter. Mode . — Procure 2 white calf’s feet ; bone them as far as the first joint, and put them into warm water to soak for 2 hours. Then put the bacon, butter, lemon-juice, onion, herbs, spices, anck seasoning into a stewpan ; lay in the feet, and pour in just sufficient water to cover the whole. Stew gently for about three hours ; take out the feet, dish them, and cover with parsley and butter. The liquor they were boiled in should be strained and put by in a clean basin for use : it will be found very good as an addition to gravies, &c. Time. — Rather more than 3 hours. Average cost, in full season, 9ci. each. Sufficient for 4 persons. Seasonable from March to October. CALF’S-FOOT BBOTH, Ingredients. — 1 calf's foot, 8 pints of water, 1 small lump of sugar, nutmeg to taste, the yolk of 1 egg, a piece of butter the size of a nut. Mode. — Stew the foot in the water with the lemon-peel very gently, until the liquid is half wasted, removing any scum, should it rise to the surface. Set it by in a basin until quite cold, then take off every particle of fat. Warm up about ^ pint of the broth, adding the butter, sugar, and a very small quantity of grated nutmeg ; take it off the fire for a minute or two, then add the beaten yolk of the egg ; keep stirring over the fire until the mixture thickens, but do not allow it to boil again after the egg is added, or it will curdle, and the broth will be spoiled. Time. — To be boiled until the liquid is reduced one half. Average cost, in full season. 9 d. each. Sufficient to make 1A pint of broth. Seasonable from March io October. Calf’s-Feet Jelly CALF’S FEET, Fricasseed. Ingredients. — A set of calf 's feet ; for the batter, allow for each egg 1 tablespoonful of flour, 1 tablespoonful of bread-crumbs, hot lard, or clarified dripping, pepper and salt to taste. Mode. — If the feet are pur- chased uncleaned, dip them into warm water repeatedly, and scrape off the hair, first one foot and then the other, until the skin looks perfectly clean, a saucepan of water being kept by the fire until they are finished. After washing and soaking in cold water, boil them in just sufficient water to cover them, until the bones come easily away. Then pick them out, and after straining the liquor into a clean vessel, put the meat into a pie-dish until the next day. Now cut it down in slices about k 2 inch thick, lay on them a stiff batter made of egg, flour, and bread- crumbs in the above proportion ; season with pepper and salt, and plunge them into a pan of boiling lard. Fry the slices a nice brown, dry them before the fire for a minute or two, dish them on a napkin, and garnish with tufts of parsley. This should be eaten with melted butter, mustard, and vinegar. Be careful to have the lard boiling to set the batter, or the pieces of feet will run about the pan. The liquor they were boiled in should be saved, and will be found useful for enriching gravies, making jellies, &c. Time. — About 3 hours to stew the feet, 10 or 15 minutes to fry them. Average cost, in full season, 9d. each. Sufficient for 8 persons. Seasonable from March to October. Note. — This dish can be highly recom- mended to delicate persons. CALF’S-FEET JELLY. Ingredients. — 1 quart of calf’s-feet stock, lb. sugar, A pint of sherry, 1 glass of randy, the shells and whites of 5 eggs, the rind and juice of 2 lemons, j oz. of isinglass. Mode. — Prepare the stock as directed In recipe for stock, taking care to leave the sediment, and to remove all the fat from the surface. Put it into a saucepan cold, without clarifying it ; add the remaining ingredients, and stir them well together before the saucepan is placed on the fire. Then simmer the mixture gently for { hour, but do not stir it after it begins to warm. Throw in a teacupful of cold water, boil for another 5 minutes, and keep the saucepan covered by the side of the fire for about \ hour. 00 THE DICTIONARY OP COOKERY. Calf’s-Feet Jelly but do not let it boil again. In sim- mering, the head or scum may be care- fully removed as it rises ; but particular attention must be given to the jelly, that it be not stirred in the slightest degree after it is heated. The isinglass should be added when the jelly begins to boil : this assists to clear it, and makes it firmer for turning out. Wring out a iellv-bag in hot water ; fasten it on to a stand, or the back of a chair ; place it near the fire with a basin underneath it, and run the jelly through it. Should it not be perfectly clear the first time, repeat the process until the desired brilliancy is obtained. Soak the moulds niLV-MOCLD. in wa«er, drain them for half a second, pour in the jelly, and put it in a cool place to set. If ice is at hand, surround the moulds with it, and the jelly will set sooner, and be firmer when turned out. In summer it is necessary to have ice in which to put the moulds, or the cook will be, very .'kely, disappointed, by her jellies being it. too liquid a state to turn out properly, unless a great deal of isin- f lass is used. When wanted for table, ip the moulds in hot water for a minute, wipe the outside with a cloth, lay a dish >n the top of the mould, turn it quickly over, and the jelly should slip out easily. It is sometime^ served broken into square lumps, and piled high in glasses. Earth- enware moulds are preferable to those of pewter or tin for red jellies, the colour and transparency ol the composition being often spoiled by using the latter. To make this jelly more economically, raisin wine may be substituted for the sherry and brandy, and the stock made from cow-heels, instead of calf’s feet. 2 um. — 20 minutes to simmer the jelly, hour to stand covered. Average cost, Calf’s Head, Boiled reckoning the feet at 6d. each, 5s. 6d. Sufficient to fill two lj-pint moulds. Seasonable at any time. Note. — As lemon-juice, unless care- fully strained, is liable to make the jelly muddy, see that it is clear before it is added to the other ingredients. Omit the brandy when the flavour is objected to. CAJjF’S HEAD h la Maitre d’Hotel. [Cold Meat Cookery.] Ingredients . — The remains of a cold calf’s head, rather more than ^ pint of maitre d’hfitel sauce. Mode. — Make the sauce by the given recipe, and have it suffi- ciently thick that it may nicely cover the meat; remove the bones from the head, and cut the meat into neat slices. When the sauce is ready, lay in the meat ; gradually warm it through, and, after it boils up, let it simmer very gently for 5 minutes, and serve. Time, — Rather more than hour. Average cost, exclusive of the meat, Is. 2 d. Sea- sonable from March to October. CALF’S HEAD, Boiled (with the Skin on). Ingredients. — Calf’s head, boiling water, bread crumbs, 1 large bunch of parsley, butter, white pepper and salt to taste, 4 tablespoonfuls of melted butter, 1 tablespoonful of lemon juice, 2 or 3 grains of cayenne. Mode. — Put the head into boiling water, and let it remain by the side of the fire lor 3 or 4 minutes ; take it out, hold it by the ear, and with the back of a knife, scrape off the hair (should it not come off easily, dip the head again into boiling water). When perfectly clean, take the eyes out, cut off the ears, and remove the brain, which soak for an hour in warm water. Put the head into hot water to soak for a few minutes, to make it look white, and then have ready a stewpan, into which lay the head ; cover it with cold water, and bring it gradually to boil. Remove the scum, and add a little salt, which assists to throw it v.p. Simmer it very gently from 2\ to 3 hours, and when nearly done, boil" the brains for \ hour ; skin and chop them, not too finely, and add a tablespoonful of minced parsley which has been previously scalded. Season with pepper and salt, and stir the brains, parsley, &c., into about 4 tablespoonfuls of melted butter : add the lemon-juice and cayenne, and THE DICTIONARY OP COOKERY. <51 Calf’s Head, Boiled keep these hot by the side of the fire. Take up the head, cut out the tongue, skin it, out it on a small dish with the brains round it ; sprinkle over the head % few bread crumbs mixed with a little minced parsley ; brown these before the fire, and serve with a tureen of parsley and butter, and either boiled bacon, ham, or pickled pork as an accompani- ment. Time. — 2^ to 3 hours. Average cost, according to tho season, from 3.s. to Is. 6d. Sufficient for 8 or 9 persons. Seasonable from March to October. CALF'S HEAD, Boiled (without the Skin). Ingredients. — CalPs head, water, a little salt, 4 tablespoonfuls of melted butter, 1 tablespoonful of minced parsley, pepper and salt to taste, 1 tablespoonful of lemon-juice. Mode. — After the head has been thoroughly cleaned, and the brains removed, soak it in warm water to blanch it. Lay the brains also into warm water to soak, and let them remain calt’s head. for about an hour. Put the head into a stewpan, with sufficient cold water to cover it, and, when it boils, add a little nalt ; take off every particle of scum as it rises, and boil the head until perfectly tender. Boil the brains, chop them, and mix with them melted butter, minced parsley, pepper, salt, and lemon-juice in *Jie above proportion. Take up the head, E ALE A CALF’S HEAD. akin the tongue, and put it on a small dish with the brains round it. Have ready some parsley and butter, smother the head with it, andtheremainderseml to table in a tureen. Bacon, ham, pickled pork, or a pig’s cheek, are indispensable with calfs head. The brains are some- tjjnes chopped with hard-boiled eggs, asd CalPs Head, Fricasseed mixed with a little Bechamel or white sauce. Time. — From 1^ to 2| hours. Average cost, according to the season, from os. to 5s. Sufficient for 6 or 7 pei • sons. Seasonable from March to October. Note. — The liquor in which the head was ooiled should be saved : it makes excellent soup, and will be found a nice addition to gravies, &o. Half a calfs head is as frequently served as a whole one, it being a more convenient-sized joint for a small family. It is cooked in the same manner, and served with the same sauces, as m the preceding recipe. CALF’S HEAD, Collared. Ingredients. — A calf’s head, 4 table- spoonfuls of minced parsley, 4 blades of pounded mace, ^ teaspoonful of grated nutmeg, white pepper to taste, a few thick slices of ham, the yolks of 6 eggs boiled hard. Mode. — Scald the head for a few minutes ; take it out of the water, and with a blunt knife scrape off all the hair. Clean it nicely, divide the head and remove the brains. Boil it tender enough to take out the bones, which will be in about 2 hours. When the head is boned, flatten it on the table, sprinkle over it a thick layer of parsley, then a layer of ham, and then the yolks of the eggs cut into thin rings and put a season- ing of pounded mace, nutmeg, and white pepper between each layer ; roll the head up in a cloth, and tie it up as tightly as possible. Boil it for 4 hours, and when it is taken out of the pot, place a heavy weight on the top, the same as for other collared meats. Let it remain till cold ; then remove the cloth and binding, and it will be ready to serve. Time. — Altogether, 6 hours. Average cost, 5s. to 7s. each. Seasonable from March to October. CALF’S HEAD, Fricasseed (an Entrde). [(’old Meat Cookery.] Ingredients The remains of a boiled calf’s head, 1 1, pint of the liquer in which the head was boiled, 1 blade of pounded mace, 1 onion minced, a bunch of savoury herbs, salt and white pepper to taste, thickening of butter and flour, tne yolks of 2 eggs, 1 tablespoonful of lemon-juice, forcemeat balls. Mode. — Remove all the bones from the head, and cut the meat into nice square pieces. Put 1^ pint of the liquor it was boiled in into a saucepan, with mace, onions, herbs, and seasoning 12 THE DICTIONARY OF COOKERY. Calf’s Head, Hashed Calf’s Liver in the above proportion : let this simmer gently for f hour, then strain it and put in the meat. When quite hot through, thicken the gravy with a little butter rolled in flour, and, just before dishing the fricassee, put in the beaten yolks of eggs, and lemon-juice ; but be particular, after those two latter ingredients are added, that the sauce does not boil, or it will curdle. Garnish with forcemeat V ,'tls and curled slices of broiled bacon. To insure the sauce being smooth, it is a good plan to dish the meat first, and then to add the eggs to the gravy : when these are set, the sauce may be poured over the meat. Time. — Altogether, 1^ hour. Average cost, exclusive of the meat, 6d. CALF’S HEAD, Hashed. [Cold Meat Cookery.] Ingredients . — The remains of a cold boiled calf’s head, 1 quart of the liquor in which it was boiled, a faggot of savoury herbs, 1 onion, 1 carrot, a strip of lemon-peel, 2 blades of pounded mace, salt and white pepper to taste, a very little cayenne, rather more than 2 tablespoonfuls of sherry, 1 tablespoonfu) of lemon-juice, 1 table- spoonful of mushroom ketchup, forcemeat balls. Mode. — Cut the meat into neat slices, and put the bones and trimmings into a stewpan with the above proportion of liquor that the head was boiled in. Add a bunch of savoury herbs, 1 onion, 1 carrot, a strip of lemon-peel, and 2 blades of pounded mace, and let these boil for 1 bour, or until the gravy is reduced nearly half. Strain it into a clean stewpan, thicken it with a little butter and flour, and add a flavouring of sherry, lemon-juice, and ketchup, in the above proportion ; season with pepper, salt, and a little cayenne ; put in the meat, let it gradually warm through, but not boil more than two or three minutes. mixed spice, and parsley, £ pint of good white gravy. Mode . — Cut the head into thin slices. Butter a tin mould, cut tho yolks of eggs in half, and put some oi them round the tin ; sprinkle some of the parsley, spice, &c., over it; then put in the head and the bacon in layers, adding occasionally more eggs and spice till the whole of the head is used. Pour in the gravy, cover the top with a thin paste of flour and water, and bake j of an hour. Take off the paste, and, when cold, turn it out. Time.— From 3 to 1 hour to bake the preparation. Season- able from March to October. CALF’S HEAD, to Carve. This is not altogether the most easy- looking dish to cut when it is put before a carver for the first time ; there is not much real difficulty in the operation, how- ever, when the head has been attentively examined, and, after the manner of a phrenologist, you get to know its bumps, good and bad. In the first place, in- serting the knife quite down to 'S the bone, cut rafifc slices in the di- rection of the each of . these should be helped 0ALE 8 HBAD - a piece of what is called the throat sweetbread, cut in the direction of from 3 to 4. The eye, and the flesh round, are favourite morsels with many, and should be given to those at the table who are known to be the greatest connoisseurs. The jawbone being removed^ there will then be found some nice lean ; and the palate, which is reckoned by some a tit- bit, lies under the head. On a separate dish there is always served the tongue and brains, and each guest should be asked to take some of these. calf’b head. Garnish the dish with forcemeat balls and pieces of bacon rolled and toasted, placed alternately, and send it to table very hot. Time . — Altogether hour. A verage cost, exclusive of the remains of the head, 6d. Seasonable from March to October. CALF’S HEAD, Moulded. [Cold Meat Cookery. 1 Ingredients . — The remains of a calf’s head, some thin slices of ham or bacon, 6 or 8 eggs boiled hard* 1 dessertspoonful of salt, pepper, CALF’S LIVER aux Fines Herbes and Sauce Piquante. Ingredients . — A calFs liver, flour, a bunch of savoury herbs, including par- sley ; when liked, 2 minced shalots ; 1 teaspoonful of flour, 1 tablespoonful of vinegar, 1 tablespoonf ,, l of lemon-juice, pepper and salt to ta- te, | pint water. Mode . — Procure a calf a liver as white as possible, and cut it in*n slices of a good and equal shape. Dip ‘.hem in flour, and fry them of a good joloiy in a Sttle THE DICTIONARY OP COOKERY. 63 Calf’s Liver and Bacon butter. When they are done, put them on a dish, which keep hot before the fire. Minco the herbs very fine, put them in the frying-pan with a little more butter ; add the remaining ingredients, simmer gently until the herbs are done, and pour over the liver. Time. — According to the thickness of the slices, from 5 to 10 minutes. Average cost, KM per lb. Suf- ficient for 7 or 8 persons. Seasonable from March to October. CALF’S LIVER and BACON / ngredients. — 2 or 3 lbs. of liver, bacon, pepper and salt to taste, a small pieoe of butter, floor, 2 tablespoonfuls of lemon - juice, ^ pint of water. Mode. — Cut the liver in thin slices, and cut as many slices of bacon as there are of liver ; fry the bacon first, and put that on a hot dish before the fire. Fry the liver in the fat which comes from the bacon, after seasoning it with pepper and salt and dredging over it a very little flour. Turn the liver occasionally to prevent its burn- ing, and when done, lay it round the dish with a piece of bacon between each. Pour away the bacon fat, put in a small piece of butter, dredge in a little flour, add the lemon-juice and water, give one boil, and pour it in the middle of the dish. It may be garnished with slices of cut lemon, , or forcemeat balls. Time. — According to the thickness of the slices, from 5 to 10 minutes. Average cost, 10 d. per lb. Sufficient for 6 or 7 persons. Seasonable from Marck to October CALF’S LIVER, Larded and Roasted (an Entr6e). Ingredients. — A calf's liver, vinegar, 1 onion, 3 or 4 sprigs of parsley and thyme, salt and pepper to taste, 1 bay- leaf, lardoons, brown gravy. Mode. — Take a fine white liver, and lard it the same as a frieandeau ; put it into vinegar with an onion cut in slices, parsley, thyme, bay-leaf, and seasoning in the above proportion. Let it remain in this pickle for 24 hours, then roast and baste it frequently with the vinegar, &c . ; glaze it, serve under it a good brown gravy, or sauce piquante, and send it to table very hot. Time. — Rather more than 1 hour. Average cost, 10 d. per lb. SuJ. ficient for 7 or 8 persons. Seasonable from March to October. Note. — Calf’s liver stuffed with forco- meat (see Forcemeat), to which has Cannelons, or Fried Puffs been added a little fat bacon, will be found a very savoury dish. It should be larded or wrapped in buttered paper, and roasted before a clear fire. Brown gravy and currant jelly should be served with it. CAMP VINEGAR. Ingredients. — 1 head of garlic, ^ oa. cayenne, 2 teaspoonfuis of soy, 2 ditto walnut ketchup, 1 pint of vinegar, cochi- neal to colour. Mode. — Slice the garlic, and put it, with all the above ingredients, into a clean bottle. Let it stand to infuse for a month, when strain it off quite clear, and it will be fit for use. Keep it in small bottles well sealed, to exclude the air. Average cost for this quantity, 8 d. CANARY PUDDING (very good). Ingredients. — The weight of 3 eggs in sugar and butter, the weight of 2 eggs in flour, the rind of 1 small lemon, 3 eggs. Mode. — Melt the butter to a liquid state, but do not allow it to oil ; stir to this the sugar and finely-minced lemon-peel, and gradually dredge in the flour, keep, ing the mixture well stirred ; whisk the eggs ; add these to the pudding ; beat all the ingredients until thoroughly blended, and put them into a buttered mould or basin ; boil for 2 hours, and serve with sweet sauce. Time. — 2 hours. Ave- rage cost, 9 d. Sufficient for 4 or 5 per- sons. Seasonable at any time. CANNELON S, or Fried Puffs (Sweet Entremets). Ingredients. — ^ lb. of puff-paste ; apri- cot, or any kind of preserve that may be preferred ; hot lard. Mode. — Cannelon^ which are made of puff-paste rolled verj thin, with jam inclosed, and cut out in long narrow rolls or puffs, make a very pretty and elegant dish. Make some good puff- paste by the recipe given ; roll it out very thin, and cut it into pieces of an equal size, about 2 inches wide and 8 inches long ; place upon each piece a spoonful of jam, wet the edges with the white of egg, and fold the paste over twice ; slightly press the edges together, that the jam may not escape in the fry- ing ; and when all are prepared, fry them in boiling lard until of a nice brown, letting them remain by the side of the fire after they are coloured, that the paste may be thoroughly done. Draia 84 THE DICTIONARY OP COOKERY, Caper Sauce, for Fish them before the fire, dish on a d’oyley, sprinkle over them sifted sugar, and serve. These cannelons are very delicious made with fresh instead of preserved fruit, such as strawberries, raspberries, or currants : it should be laid in the paste, plenty of pounded sugar sprinkled over, and folded and fried in the sama manner as stated above. Time. — About 10 minutes. A verage cost, Is. Sufficient. — J lb. of paste for a moderate-sized dish of cannelons. Seasonable, with jam, at any time, CAPER SAUCE, for Fish. Ingredients. — ^ pint of melted butter, 8 dessertspoonfuls of capers, 1 dessert- spoonful of their liquor, a small piece of glaze, if at hand (this may be dispensed with), | teaspoonful of salt, ditto of pepper, 1 tablespoonful of anchovy es- sence. Mode. — Cut the capers across once or twice, but do not chop them fine ; putthemin a saucepan with k pintof good melted butter, and add all the other in- gredients. Keep stirring the whole until it just simmers, when it is ready to serve. Time. — 1 minute to simmer. Average cost for this quantity, 5 d. Suffi- cient to serve with a skate, or 2 or 3 slices of salmon. CAPER SAUCE, for Boiled Mut- ton. Ingredients. — i pint of melted butter, 3 iablespoonfuls of aapers or nasturtiums, 1 tablespoonful of their liquor. Mode . — Chop the capers twice or thrice, and add | them, with their liquor, to £ pint of melted butter, made very smoothly with milk ; keep stirring well; let the sauce just simmer, and serve in a tureen. Pickled nasturtium-pods are fine-flavoured, and by many are eaten in preference to capers. They make an excellent sauce. Time. — 2 minutes to simmer. Average cost for this quantity, 8 d. Sufficient to serve with a leg of mutton. CAPER SAUCE, a Substitute for. Ingredients. $ pint of melted butter, 2 tablespoonfuls of cut parsley, i tea- spoonful of salt, 1 tablespoonful of vine- gar. Mode. — Boil the parsley slowly to let it become a bad colour; eut, but do not chop it fine. Add it to £ pint of smoothly-made melted butter, with salt and vinegar in the above proportions. Carp, Stewed Boil up and serve. Time. — 2 minttes to simmer. Average cost for this quantity, 3 d. CAPSICUMS, Pickled. Ingredients. — Vinegar, \ oz. of pounded mace, and \ oz. of grated nutmeg, to each quart ; brine. Mode. — Gather the pods with the stalks on, before they turn red ; slit them down the side with a small-pointed knife, and remove the seeds only ; put them in a strong brine for 3 days, changing it every morning; then take them out, lay them on a cloth, with another one over them, until they are perfectly free from moisture. Boil sufficient vinegar to cover them, with mace and nutmeg in the above propor- tions; put the pods in a jar, pour over the vinegar when cold, and exclude them from the air by means of a wet bladder tijd over. CARP, Baked. Ingredients. — 1 carp, forcemeat, bread Crumbs, 1 oz. butter, ^ pint of stick (see Stock), ^ pint of port wine, 6 anchovies, 2 onions sliced, 1 bay-leaf, a faggot of sweet herbs, flour to thicken, the juice of 1 lemon ; cayenne and salt to taste ; | teaspoonful of powdered sugar. Mode. — Stuff the carp with a delicate force- meat, after thoroughly cleansing it, and sew it up, to prevent the stuffing from falling out. Rub it over with an egg, and sprinkle it with bread crumbs, lay it in a deep earthen dish, and drop the butter, oiled, over the bread crumbs. Add the stock, onions, bay-leaf, herb% wine, and'anchovies, and bake for 1 hour. Put 1 oz. of butter into a stewpan, melt it, and dredge in sufficient flour to dry it up ; put in the strained liquor from the carp, stir frequently, and when it has boiled, add the lemon-juice and season- ing. Serve the carp on a dish garnished with parsley and cut lemon, and the sauce in a boat. Time. — hour. Average cost. Seldom bought. Seasonable from March to October. Sufficient for 1 or 2 persons. CARP, Stewed. Ingredients. — 1 oarp. salt, stock, 2 onions, 6 cloves, 12 peppercorns, 1 blade of mace, ^ pint of port wine, the juice of i lemon, cayenne aad sa’t to taste, a faggot of savoury herbs. M ode.— Seal* THE DICTIONARY OP COOKERY. 65 Carrot Jam the fish, clean it nicely, and, if very large, divide it ; lay it in the stewpan, after having rubbed a little salt on it, and put in sufficient stock to cover it ; add the herbs, onions and spices, and stew gently for 1 hour, or rather more, should it be very large. Dish up the fish with great care, strain the liquor, and add to it the port wine, lemon-juice, and ca- yenne ; give one boil, pour it over the fish, and serve. Time. 1£ hour. Aver- age cost. Seldom bought. Seasonable from March to October. Sufficient for 1 or 2 persons. Note. — This fish can be boiled plain, and served with parsloy and butter. Ohub and Char may he cooked in the same manner as the above, as also Dace and Roach. CARROT JAM, to Imitate Apricot Preserve. Ingredients. — Carrots; to every lb. of carrot pulp allow 1 lb. of pounded sugar, the grated rind of 1 lemon, the strained juice of 2, 6 chopped bitter almonds, 2 tablespoonfuls of brandy. Mode. — Select young carrots ; wash and scrape them clean, cut them into round pieces, put them into a saucepan with sufficient water to cover them, and let them sim- mer, until perfectly soft ; then beat them through a sieve. Weigh tho pulp, and in -v^ry lb. allow the above ingredients. Put the pulp into a preserving-pan with the sugar, and let this boil for 5 minutes, stirring and skimming all the time. When cold, add the lemon-rind and juice, al- monds and brandy ; mix these well with the jam ; then put it into pots, which must be well covered and kept in a dry place. The brandy may be omitted, but the preserve will then not keep : with thebrandyit will remain good formonths. Time. — About i hour to boil the carrots ; 6 minutes to simmer the pulp. Average cost, 1*. 2 d. for 1 lb. of pulp, with the other ingredients in proportion. Suffi- cient to fill 3 pots. Seasonable from July to December. CARROT PUDDING, Baked or Boiled. Ingredients.— \ lb. of bread crumbs, 4 oz. suet, 4 lb. of stoned raisins, f lb. of carrot, | lb. of currants, 3 oz. of sugar, 3 eggs, milk, ^ nutmeg. Mode. — Boil the carrots, until tender enough to mash tfi a pulp; add the remaining ingre- Carrots, Boiled dients, and moisten with sufficient milk to make the pudding of the consistency of thick batter. If to be boiled, put the mixture into a buttered basin, tie 'A down with a cloth, and boil for 24 hours : if to be baked, put it into a pie-dish, and bake for nearly an hour ; turn it out of the dish, strew sifted sugar over it, and serve. Time. — hours to boil; 1 hour to bake. Average cost, Is. 2d. Sufficient for 5 or 6 persons. Seasonable from Sep- tember to March. CARROT SOUP. Ingredients. — 4 quarts of liquor in which a leg of mutton or beef has been boiled, a few beef -bones, 6 large carrots, 2 large onions, 1 turnip ; seasoning of salt and pepper to taste ; cayenne. Mode. — Put the liquor, bones, onions, turnip, pepper, and salt, into a stewpan, and simmer for 3 hours. Scrape and cut the carrots thin, strain the soup on them, and stew them till soft enough to pulp through a hair sieve or coarse cloth ; then boil the pulp with the soup, which should be of the consistency of pea-soup. Add cayenne. Pulp only the red part of the carrot, and make this soup the day before it is wanted. Time.— 4% hours. Average cost, per quart, \\d. Seasonable from October to March. Sufficient fo? 8 persons. CARROT SOUP. Ingredients. — 2 lbs. of carrots, 3 oz. ol butter, seasoning to taste of salt and cayenne, 2 quarts of stock or gravy soup. Mode. — Scrape and cut out all specks from the carrots, wash, and wipe them dry, and then reduce them into quarter- inch slices. Put the butter into a large stewpan, and when it is melted, add 2 lbs. of the sliced carrots, and let them stew gently for an hour without browning. Add to them the soup, and allow them to simmer till tender, — say for nearly an hour. Press them through a strainer with the soup, and add salt and cayenne if required. Boil the whole gently for 6 minutes, skim well, and serve as hot as possible. Time 1| hour. Average cost, per quart, Is. Id. CARROTS, Boiled. Ingredients. — To each \ gallon of water, allow one heaped tablespoonful of salt} carroty Mode, — Cut off the green tops 5 THE DICTIONARY OP COOKERY. 96 Carrots, to Dress /ash and scrape the carrots, and should uhere be any black specks, remove them. If very large, cut them in halves, divide them lengthwise into four pieces, aDd put them into boiling water, salted in the above proportion ; let them boil until tender, which may be ascertained by thrusting a fork into them : dish, and serve very hot. This vegetable is an indispensable accompaniment to boiled beef. When thus served, it is usually boiled with the beef ; a few carrots are placed round the dish as a garnish, and the remainder sent to table in a vege- table-dish. Y oung carrots do not require nearly so much boiling, nor should they be divided : these make a nice addition tostewedveal, &c. Time. — Large carrots, l| to 2^ hours ; young ones, about ^ hour. Average cost, 6 d. to 8 d. per bunch of 18. Sufficient. — 4 large carrots for 5 or 6 persons. Seasonable. — Young carrots from April to July, old ones at any time. CARROT8, to dress, in the German way. Ingredients. — 8 large carrots, 3 oz. of butter, salt to taste, a very little grated nutmeg, 1 tablespoonful of finely-minced parsley, 1 dessertspoonful of minced onion, rather more than 1 pint of weak stock or broth, 1 tablespoonful of flour. Mode.— Wash and scrape the carrots, and cut them into rings of about ^ inch in thickness. Put the butter into a stew- pan ; when it is melted, lay in the car- rots, with salt, nutmeg, parsley, and onion in the above proportions. Toss the stewpan over the fire for a few minutes, and when the carrots are well saturated with the butter, pour in the stock, and simmer gently until they are nearly tender. Then put into another stewpan a small piece of butter ; dredge in about a tablespoonful of flour ; stir this over the fire, and when of a nice brown colour, add the liquor that the carrots have been boiling in ; let this just boil up, pour it over the carrots in the other stewpan, and let them finish simmering until quite tender. Serve very hot. This vegetable, dressed as above, is a favourite accompaniment to roast pork, sausages, &c., &c. Time . — About j flour. Average cost, 6d. to 8 d. per bunch of 18. Sufficient for 6 or 7 persons. Seasonable. — Young carrots from April to July, old ones at any time. Cauliflowers k la Sauoe Blanche OARKOT8, Sliced (Entremets, or to be served with the Second Course, as a Side-Dish). Ingredients. — 5 or 6 large oarrots, a large lump of sugar, 1 pint of weak stock, 3 oz. of fresh butter, salt to taste. Mode. — Scrape and wash the carrots, cut them into slices of an equal size, and boil them in salt and water until half done ; drain them well, put them into a stewpan with the sugar and stock, and let them boil over a brisk fire. When reduced to a glaze, add the fresh butter and a season- ing of salt ; shake the stewpan about well, and when the butter is well mixed with the carrots, servo. There should be no sauce in the dish when it comes to table, but it should all adhere to t&e carrots. Time. — Altogether, | hour. Average cost, 6d. to 8 d. per bunch of 18. Sufficient for 1 dish. Seasonable. — Young carrots from April to July, old ones at any time. CARROTS, Stewed. Ingredients. — 7 or 8 large carrots, 1 teacupful of broth, pepper and salt to taste, £ teacupful of cream, thickening of butter and flour. Mode. —Scrape the carrots nicely ; half-boil, and slice them into a stewpan ; add the broth, pepper and salt, and cream ; simmer till tender, and be careful the carrots are not broken. A few minutes before serving, mix a little flour with about 1 oz. of butter ; thicken the gravy with this ; let it just boil up, and serve. Time. — About f hour to boil the carrots, about 20 minutes to cook them after they are sliced. A ve- rage cost, 6 d. to 8 d. per bunch of 18. Sufficient for 5 or 6 persons. Seasonable, — Young carrots from April to July, old ones at any time. CAULIFLOWERS & la SAUCE BLANCHE (Entremets, or Side- dish, to be served with the Second Course). Ingredients. — 3 cauliflowers, £ pint of sauce blanche, or French melted butter, 3 oz. of butter, salt and water. Mode.— Cleanse the cauliflowers as in the suc- ceeding recipe, and cut the stalks off flat at the bottom ; boil them until ten- der in salt and water, to which the above proportion of butter has been added, and be careful to take them up the moment they are done, or they will break, and THE DICTIONARY OP COOKERY. OT Cauliflowers, Boiled the appearance of the dish will be spoiled. Drain them well, and dish them in the shape of a large cauliflower. Have ready $ pint of sauce made by recipe, pour it over the flowers, and serve hot and quickly. Time . — Small cauliflowers, 12 to 15 minutes ; large ones, 20 to 25 mi- nutes, after the water boils. Average con, large cauliflowers, in full season, 6 d. each. Sufficient, 1 large cauliflower for 3 or 4 persons. Seasonable from the beginning of June to the end of Sep- tember. CAULIFLOWERS, Boiled. Ingredients . — To each ^ gallon of wa- ter allow 1 heaped tablespoonful of salt. Mode . — Choose cauliflowers that are close and white ; trim off the decayed outside leaves, and cut the stalk off flat at the bottom. Open the flower a little in places to remove the insects, which are generally found about the stalk, and let the cauliflowers lie in salt and water for an hour previous to dressing them, boilbd oaulifloweb. with their heads downwards : this will effectually draw out all the ver- min. Then put them into fast-boiling water, with the addition of salt in the above proportion, and let them boil briskly over a good fire, keeping the saucepan uncovered, and the water well skimmed. When the cauliflowers are tender, take them up with a slice ; let them drain, and, if large enough, place them upright in the dish. Serve with plain melted butter, a little of which may be poured over the flower. Time. — Small cauliflower 12 to 15 minutes, large one 20 to 25 minutes, after the water boils. Average cost, for large cau- liflowers, 6d. each. Sufficient. — Allow 1 large cauliflower for 3 persons. Sea- sonable from the beginning of June to the end of September. CAULIFLOWERS, with Parmesan Cheese (Entremets, or Side-dish, to be served with the Second Course). Ingredients . — 2 or 3 cauliflowers, rather more than k pint of white sauce, 2 table- spoonfuls of grated Parmesan cheese,, 2 oz. of fresh butter, 3 tablespoonfuls of bread Celery crumbs. Mode. — Cleanse and boil the cau- liflowers by the preceding recipe, drain them, and dish them with the flowers standing upright. Have ready the above proportion of white sauce ; pom: sufficient of it over the cauliflowers just to cover the top ; sprinkle over this some rasped Parmesan cheese and bread crumbs, and drop on these the butter, which should be melted, but not oiled. Brown with a salamander, or before the fire, and pour round, but not over, the flowers the re- mainder of the sauce, with which should be mixed a small quantity of grated Parmesan cheese. Time. — Altogether, hour. Average cost, for large cauli- owers, 6d. each. Sufficient .-— 3 small cauliflowers for 1 dish. Seasonable from the beginning of June to the end of September. CAYENNE CHEESES. Ingredients. — k lb. of butter, k lb. of flour, ^ lb. of grated cheese, k teaspoon- ful of cayenne, ^ teaspoonful of salt ; water. Mode . — Rub the butter in the flour ; add the grated cheese, cayenne, and salt, and mix these ingredients well together. Moisten with sufficient water to make the whole into a paste , roll out, and cut into fingers about 4 inches in length. Bake them in a moderate oven a very light colour, and serve very hot. Time . — 15 to 20 minutes. Average cost, Is. id. Sufficient for 6 or 7 persons. Seasonable at any time. CAYENNE VINE GAR, or Essence of Cayenne. Ingredients. — k oz - of cayenne pepper, k pint of strong spirit, or 1 pint of vine- gar. Mode . — Put the vinegar, or spirit, into a bottle, with the above proportion of cayenne, and let it steep for a month, when strain off and bottle for use. This is excellent seasoning for soups or sauces, but must be used very sparingly. CELERY. With a good heart, and nicely blanched, this vegetable is generally eaten raw, and is usually served with the cheese. Let the roots be washed free from dirt, all the decayed and outside leaves being cut off, preserving as much of the stalk as possible, and all specks or blemishes being carefully removed. Should th« celery be large, divide it lengthwise 68 THE DICTIONARY OP COOKERY. Celery Sauce Into quarters, and place it, root down- wards, in a celery-glass, which should be rather more than half filled with water. The top leaves may be curled, by shred- ding them in nar- row strips with the point of a clean skewer, at a distance of about 4 inches from the top. Average cost, 2 d. per head. Suffi- cient. — Allow 2 heads for 4 or 5 persons. Sea- tonabU from October to April. Note. — This vegetable is exceedingly useful for flavouring soups, sauces, &c., and makes a very nice addition to winter salad. CELERY SAUCE, for Boiled Tur- key, Poultry, &C. Ingredients.— 0 heads of celery, 1 pint of white stock, 2 blades of mace, 1 small bunch of savoury herbs ; thickening of butter and flour, or arrowroot, \ pint of cream, lemon-juice. Mode. — Boil the celery in salt and water until tender, and ant it into pieces 2 inches long. Put the stock into a stewpan with the mace and herbs, and let it simmer for ^ hour to extract their flavour. Then strain the liquor, add the celery, and a thickening of butter kneaded with flour, or, what is still better, with arrowroot ; just before serving, put in the cream, boil it up, and squeeze in a little lemon-juice. Tf neces- sary, add a seasoning of salt and white pepper. Time. — 25 minutes to boil the celery. Average cost, Is. 3 d. Sufficient, this quantity for a boiled turkey. Note. — This sauce may be made brown by using gravy instead of white stock, and flavouring it with mushroom ketchup or Harvey’s sauce. CELERY SAUCE (a more simple Recipe). Ingredients — 4 heads of celery, $ pint of melted butter made with milk, 1 blade of pounded mace ; salt and white pepper to taste. Mode. — Wash the celery, boil t* in salt and wator till tender, and cut Celery, Stewed it into pieces 2 inches long ; make £ pint melted butter by recipe ; put in the celery, pounded mace, and seasoning ; simmer for 3 minutes, when the sauce will be ready to serve. Time. — 25 mi- nutes to boil the celery. Average cost, 6d. Sufficient, this quartity for a boiled fowl. CELERY SOUP. Ingredients. — 9 heads of celery, 1 tea- spoonful of salt, nutmeg to taste, 1 lump of sugar, \ pint of strong stock, a pint of cream, and 2 quarts of boiling water. Mode. — Cut the celery into small pieces ; throw it into the water, seasoned with the nutmeg, salt, and sugar. Boil it till suf- ficiently tender ; pass it through a sieve, add the stock, and simmer it for half an hour. Now put in the cream, bring it to the boiling-point, and serve immediately. Time. — 1 hour. Average cost, lx. per quart. Seasonable from September to March. Sufficient for 8 persons. Note. — This soup can be made brown instead of white, by omitting tbe cream, and colouring it a little. Wben celery cannot be procured, half a drachm of the seed, finely pounded, will give a flavour to the soup, if put in a quarter of an hour before it is done. A little of the essence of celery will answer the same purpose. CELERY, Stewed, A la Creme. Ingredients. — 6 heads of celery ; to each £ gallon of water allow 1 heaped table- spoonful of salt, 1 blade of pounded mace, J pint of cream. Mode. — Wash the celery thoroughly ; trim, and boil it in salt and water until tender. Put the cream and pounded mace into a stewpan, shake it over the fire until the cream thickens, dish the celery, pour over the sauce, and serve. Time. — Large heads of celery, 25 minutes ; small ones, 15 to 20 minutes. Average cost, 2d. per head. Sufficient for 5 or 6 persons. Seasonable from October to April. CELERY, Stewed (with White Sauce). Ingredients. — 6 heads of celery, 1 oz. of butter ; to each half gallon of water allow 1 heaped teaspoonful of salt, i pint of white sauce (see White Sauce). Mode. — Have ready sufficient boiling water just to cover the celery, with salt and butter ii( the above proportion. Wash tb« OILBBY, IH GLASS. THE DICTIONARY OF COOKERY. 69 Celery, Stewed celery well, cut off the decayed outside eaves, trim away the gTeen tops, and shape the root into a point ; put it into the boiling water, let it boil rapidly until tender, then take it out, drain well, place it upon a dish, and pour over it about ^ pint of white sauce, made by re- cipe. It may also be plainly boiled as above, placed on toast, and melted but- ter poured over, the same as asparagus is dished. Time. — Large heads of celery 25 minutes, small ones 15 to 20 minutes, after the water boils. Average cost, 2 d. per head. Sufficient for 5 or 6 persons. Seasonable from October to April. CELERY, Stewed (with White Sauce). Ingredients. — 6 heads of celery, J pint of white stock or weak broth, 4 table- spoonfuls of cream, thickening of butter and flour, 1 blade of pounded mace, a very little grated nutmeg ; pepper and salt to taste. Mode. — Wash the celery, strip off the outer leaves, and cut it into lengths of about 4 inches. Put these into a saucepan, with the broth, and stew till tender, which will be in from 20 to 25 minutes ; then add the remaining ingredients, simmer altogether for 4 or 5 minutes, pour into a dish, and serve. It may be garnished with sippets of toasted bread. Time. — Altogether, k hour. Ave- rage cost, 2d. per head. Sufficient for 5 or 6 persons. Seasonable from October to April. Note. — By cutting the celery into smaller pieces, by stewing it a little longer, and, when done, by pressing it through a sieve, the above stew may be converted into a Purfie of Celery. CELERY VINEGAR. Ingredients. — J cs. of celery-seed, 1 pint of vinegar. Mode. — Crush the seed by pounding it in a mortar ; boil the vinegar, and when cold, pour it to the seed ; let it infuse for a fortnight, when strain and bottle off for use. This is frequently used in salads. CHAMPAGNE-CUP. Ingredients. — 1 quart bottle of cham- pagne, 2 bottles of soda-water, 1 liqueur- glass of brandy or Curasoa, 2 tablespoon- fuls of powdered sugar, 1 lb. of pounded ice, a sprig of green borage. Mode. — Put all the ingredients into a silver cup ; Charlotte-aux-Pommes stir them together, and serve the same as claret-cup. Should the above propor- tion of sugar not be found sufficient to suit some tastes, increase the quantity. When borage is not easily obtainable, substitute for it a few slices of cucumber- rind. Seasonable. — Suitable for pic-nics, balls, weddings, and other festive occa- sions. CHARLOTTE-AUX-POMMES. Ingredients. — A few slices of rather stale bread £ inch thick, clarified butter, apple marmalade, with about 2 dozen apples, k glass of sherry. Mode. — Cut a slice of bread the same shape as the bot- tom of a plain round mould, which has been well buttered, and a few strips the height of the mould, and about inch wide ; dip the bread in cla- rified butter (or spread it with cold but- ter, if not wanted quite so rich); place the round chablottb-aux-fommbs. piece at the bottom of the mould, and set the narrow strips up the sides of it, overlapping each other a little, that no juice from the apples may escape, and that they may hold firmly to the mould. Brush the interior over with the white of egg (this will assist to make the case firmer) ; fill it with the apple marmalade, with the addition of a little sherry, and cover them with a round piece of bread, also brushed over with .egg, the same as the bottom ; slightly press the bread down to make it adhere to the other pieces ; put a plate on the top, and bake the charlotte in a brisk oven, of a kght colour. Turn it out on the dish, strew sifted sugar over the top, and pour round it a little melted apricot jam. Time, — 40 to 50 minutes. Average cost, Is. 9d. Sufficient for 5 or 6 persons. Seasonable from July to March. CHARLOTTE - AUX - POMMES, an easy method of making. Ingredients. — J lb. of flour, $ lb. ol butter, \ lb. of powdered sugar, £ tea- spoonful of baking-powder, 1 egg, milk, 1 glass of raisin-wine, apple marmalade, $ pint of cream, 2 dessert spoonfuls of pounded sugar, 2 tablespoonfuls of lemon* 70 THE DICTIONARY OP COOKERY, Charlotte, Russe juice. Mode . — Make a cake with the flour, butter, sugar, and baking-powder ; mois- ten with the egg and sufficient milk to make it the proper consistency, and bake it in a round tin. When cold, scoop out the middle, leaving a good thickness all round the sides, to prevent them break- ing ; take some of the scooped-out pieces, which should be trimmed into neat slices ; lay them in the cake, and pour over sufficient raisin-wine, with the addition of a little brandy, if approved, to soak them well. Have ready some apple marmalade, made by recipe ; place a layer of this over the soaked cake, then a layer of cake and a layer of apples ; whip the cream to a froth, mixing with It the sugar and lemon-juice ; pile it on the top of the charlotte, and garnish it with pieces of clear apple jelly. This dish is served cold, but may be eaten hct by omitting the cream, and merely gar- nishing the top with bright jelly just before it is sent to table. Time. — 1 hour to bake the cake. Average cost, 2s. Sufficient for 6 or 6 persons. Seasonable from July to March. CHARLOTTE!, Russe (an elegant Sweet Elntremet). Ingredients . — About 18 Savoy biscuits, | pint of cream, flavouring of vanilla, liqueurs, or wine, 1 tablespoonful of pounded sugar, £ oz. of isinglass. Mode. Procure about 18 Savoy biscuits, er ladies’ -fingers, as they are sometimes culled ; brush the edges of them with the white of an egg, and line the bottom of a plain round mould, placing them like a star or rosette. Stand them upright all round the edge, carefully put them so closely together that the white of egg connects them firmly, and place this case in the oven for about 5 minutes, just to dry the egg. Whisk the cream to a stiff froth, with the sugar, flavouring, and melted isinglass ; fill the charlotte with it, cover with a slice of sponge-cake cut in the shape of the mould ; place it in ice, where let it remain till ready for table ; then turn it on a dish, remove the mould, and serve. 1 tablespoonful of liqueur of any kind, or 4 tablespoonfuls of wine, would nicely flavour the above proportion of cream. For arranging the Discuita in the mould, cut them to the shape required, so that they fit in nicely, and level them with the mould at the tflfi, that, when turned out, there may be Cheese something firm to rest upon. Great cars and attention is required in the turning out of this dish, that the cream does not burst the case ; and the edges of the biB- cuits must have the smallest quantity of egg brushed over them, or it would stick to the mould, and so prevent the char- lotte from coming away properly. Time. — 5 minutes in the oven. Average cost. with cream at Is. per pint, 2s. 6 d. Suf- JtcietU for 1 charlotte. Seasonable at any time. CHEESE. Cheese is the curd formed from milk by artificial coagulation, pressed and dried for use. Curd, called also casein and caseous matter, or the basis of cheese, exists in the milk, and not in the cream, and re- quires only to be separated by coagula- tion : the coagulation, however, supposes some alteration of the curd. By means of the substance employed to coagulate it, it is rendered insoluble in water. When the curd is freed from the whey, kneaded and pressed to expel it entirely, it becomes cheese ; this assumes a degree of transparency, and possesses many of the properties of coagulated albumen. If it be well dried, it does not change by exposure to the air ; but if it contain moisture, it soon putrefies ; it therefore requires some salt to preserve it, and this acts likewise as a kind of seasoning. All our cheese is coloured more or less, ex- cept that made from skim milk. The colouring substances employed are ar- natto, turmeric, or marigold, all perfectly harmless unless they are adulterated ; and it is said that arnatto sometimes contains red lead. Cheese varies in quality and richness according to the materials of which it is composed. It is made — 1. Of entire milk, as in Cheshire ; 2. of milk and cream, as at Stilton ; 3. of new milk mixed with skim milk, as in Gloucestershire ; 4. of skimmed milk only, as in Suffolk, Hol- land, and Italy. The principal varieties of cheese used in England are the following : Cheshire cheese, famed all over Europe for its nch quality and fine piquante flavour. It is made of entire new milk, the cream not being taken off. Gloucester cheese is much milder in its taste than the Cheshire. There are two kinds of Gloucester cheese, single and double: — Single* Gloucester is made of ski mm ed milk , or of the mitk THE DICTIONARY OP COOKERY, n Cheese deprived of half the cream ; Double Gloucester is a cheese that pleases almost every palate : it is made of the whole milk and cream. Stilton cheese is made by adding the cream of one day to the entire milk of the next : it was first made at Stilton, in Leicestershire. Sage cheese is so called from the practice of colour- ing some curd with bruised sage, mari- gold-leaves, and parsley, and mixing this with some uncoloured curd. With the Romans, and during the middle ages, this practice was extensively adopted. Cheddar cheese much resembles Parmesan. It has a very agreeable taste and flavour, and has a spongy appearance. Brickbat cheese has nothing remarkable except its form. It is made by turning with rennet a mixture of cream and new milk ; the curd is put into a wooden vessel the shape of a brick, and is then pressed and dried in the usual way. Dunlop cheese has a peculiarly mild and rich taste : the best is made entirely from new milk . New cheese (as it is called in London) is made chiefly in Lincolnshire, and is either made of all cream, or, like Stilton, by adding the cream of one day’s milking to the milk that comes immediately from the cow : they are extremely thin, and are compressed gently two or three times, turned for a few days, and then eaten new with radishes, salad, &c. Skimmed Milk cheese is made for sea voyages prin- cipally. Parmesan cheese is made in Parma and Piacenza. It is the most celebrated of all cheese : it is made en- tirely of skimmed cows’ milk ; the high flavour which it has is supposed to be owing to the rich herbage of the meadows of the Po, where the cows are pastured. The best Parmesan is kept for three or four years, and none is carried to market till it is at least six months old. Dutch cheese derives its peculiar pungent taste from the practice adopted in Holland of coagulating the milk with muriatic acid instead of rennet. Swiss cheeses , in their Several varieties, are all remarkable for their fine flavour ; that from Qruyire, a bailiwick in the canton of Fribourg, is best known in England ; it is flavoured by the dried herb of Melilotos officinalis in powder. Cheese from milk and pota- toes is manufactured in Thuringia and Saxony. Cream cheese, although so called, Is not properly cheese, but is nothing more than cream dried sufficiently to be sut with a knife. Cheese, Pounded CHEESE. In families where much cheese is con- sumed, and it is bought in large quan- tities, a piece from the whole cheese should be cut, the larger quantity spread with a thickly-buttered sheet of whit? paper, and the outside occasionally wiped. To keep cheeses moist that are in daily use, when they come from table a damp cloth should be wrapped round them, and the cheese put into a pan with a cover to it, in a cool but not very dry place. To ripen cheeses, and bring them forward, put them into a damp cellar ; and to check too large a production of mites, spirits may be poured into the parts affected. Pieces of cheese wnich are too near the rind, or too dry to put on table, may be made into Welsh rare- bits, or grated down and mixed with macaroni. Cheeses may be preserved in a perfect state for years, by covering them with parchment made pliable by soaking in water, or by rubbing them over with a coating of melted fat. The cheeses selected should be free from cracks or bruises of any kind. CHEESE, Mode of Serving. The usual mode of serving cheese at good tables is to cut a small quantity of it into neat square pieces, and to put them into a glass cheese-dish, this dish being handed round. Should the cheese crum- ble much, of course this me- thod is rather wasteful, and it may then be put on the table in ths piece, and the host may cut from it. When served thus, the sLeese must al- ways be carefully scraped, and laid on a white d’oyley or napkin, neatly folded. Cream cheese is often served in a cheese oewrse, and, sometimes, grated Parme- san : the latter should be put into a oovered glass dish. Rusks, cheese-bis- cuits, pats or slices of butter, and salad, cucumber, or water-cresses, should al- ways form part of a cheese-course. CHEESE, Founded. Ingredients , — To every lb. of cheese allow 3 oz. of fresh butter. Mode . — To pound cheese is an economical way ol using it if it has become dry ; it is ex- CHEESE -GLASS. 72 THE DICTIONARY OF COOKERY. Cheese, Toasted ceedingly good spread on bread, and is the best way of eating it for those whose digestion is weak. Cut up the cheese into small pieces, and pound it smoothly in a mortar, adding butter in the above proportion. Press it down into a jar, cover with clarified butter, and it will keep for several days. The flavour may be very much increased by adding mixed mustard (about a teaspoonful to every lb. ), or cayenne, or pounded mace. Curry- powder is also not unfrequently mixed with it. CHEESE, Toasted, or Scotch Rare- bit. Ingredients. — A few slices of rich cheese, toast, mustard, and pepper. Mode . — Cut some nice rich sound cheese into rather thin slices ; melt it in a cheese-toaster on a hot plate or over steam, and, when melted, add a small quantity of mixed mustard and a season- ing of pepper ; stir the cheese until it is completely dissolved, then brown it be- fore the fire, or with a salamander. Fill the bottom of the cheese-toaster with hot water, and serve with dry or buttered toasts, whichever may be preferred. Our engraving illus- trates a cheese- toaster with hot-water re- servoir : the hot-wateb cheese-dish, cheese is melted in the upper tin, which is placed in an- other vessel of boiling water, so keeping the preparation beautifully hot. A smaU quantity of porter, or port wine, is some- times mixed with the cheese ; and, if it be not very rich, a few pieces of butter may be mixed with it to great advantage. Sometimes the melted cheese is spread on the toasts, and then laid in the cheese- iish at the top of the hot water. Which- ever way it is served, it is highly neces- sary that the mixture be very hot, and very quickly sent to table, or it will be worthless. Time . — About 5 minutes to melt the cheese. Average cost, l^d. per slice. Sufficient . — Allow a slice to each person. Seasonable at any time. CHEESE, Toasted, or Welsh Hare- bit. and pepper. Mode.— Cut the bread into I Cheesecakes slices about £ inch in thickness; pare off the crust, toast the bread slightly with- out hardening or burning it, and spread it with butter. Cut some slices, not quite so large as the bread, from a good rich fat cheese ; lay them on the toasted bread in a cheese-toaster ; be careful that the cheese does not bum, and let it be equally melted. Spread over the top a little made mustard and a seasoning of pepper, and serve very hot, with very hot plates. To facilitate the melting of the cheese, it may be cut into thin flakes, or toasted on one side before it is laid on the bread. As it is so essential to send this dish hot to table, it is a good plan to melt the cheese in small round silver or metal pans, and to send these pans to table, allowing one for each guest. Slices of dry or buttered toast should always accompany them, with mustard, pepper, and salt. Time . — About 5 minutes to melt the cheese. Average cost , 1 ^d. per slice. Sufficient.— Allow a slice to each person. Seasonable at any time. Note. — Should the cheese be dry, a little butter mixed with it will be an improvement. CHEESE SANDWICHES. Ingredients. — Slices of brown bread- and-butter, thin slices of cheese. Mode. — Cut from a nice fat Cheshire, or any good rich cheese, some slices about £ inch thick, and place them between some slices of brown bread-and-butter, like sandwiches. Place them on a plate in the oven, and, when the bread is toasted, serve on a napkin very hot and very quickly. Time. — 10 minutes in a brisk oven.. Average cost, 1 .j d. each sandwich. Sufficient — Allow a sandwich for each person. Seasonable at any time. CHEESECAKES. Ingredients. — 8 oz. of pressed curds, 2 oz. of ratafias, 6 oz. of sugar, 2 oz. of butter, the yolks of 6 eggs, nutmegs, salt, rind of 2 oranges or lemons. Mode. —Rub the sugar on the orange or lemon rind, and scrape it off. Press the curd in a napkin, to get rid of moisture ; pound it thoroughly in a mortar with the other ingredients till the whole becomes a soft paste. Line 2 dozen, or more, tartlet- pans with good puff-paste, garnish these with the cheese-custard, place a strip of THE DICTIONARY OP COOKERY. 7# Cherokee candied-peel on the top of each, and bake in a moderate oven a light colour ; when done, shake a little sifted sugar over them. Currants, dried cherries, sul- tanas, and citron may be used instead of candied-peel. Time . — 20 minutes to bake. Average cost, tid. per dozen. Sea- sonable at any time. CHEROKEE, or Store Sauce. Ingredients. — oz. of cayenne pepper, 5 cloves of garlic, 2 tablespoonfuls of soy, 1 tablespoonful of walnut ketchup, 1 pint of vinegar. Mode .— Boil all the ingre- dients gently for about ^ hour ; strain the liquor, and bottle off for use. Time. — J hour. Seasonable . — This sauce can be made at any time. CHERRIES, Dried. Cherries may be put into a slow oven and thoroughly dried before they begin to change colour ; they should then be taken out of the oven, tied in bunches, and stored away in a dry place. In the winter, they may bo cooked with sugar for dessert, the same as Normandy pip- pins. Particular care must be taken that the oven be not too hot. Another me- thod of drying cherries is to stone them, and to put them into a preserving-pan, with plenty of loaf sugar strewed amongst them. They should be simmered till the fruit shrivels, when they should be strained from the juice. The cherries should then be placed in an oven cool enough to dry without baking them. About 5 oz. of sugar would be required fci 1 lb. of cherries, and the same syrup may be used again to do another quan- tity of fruit. CHERRIES, Morello, to Preserve. Ingredients . — To every lb. of cherries allow 1^ lb. of sugar, 1 gill of water. Mode. —Select ripe cherries, pick off the stalks, and reject all that have any ble- mishes. Boil the sugar and water toge- ther for 5 minutes ; put in the cherries, and boil them for 10 minutes, removing the scum as it rises. Then turn the fruit, &c., into a pan, and let it remain until the next day, when boil it all again for another 10 minutes, and, if necessary, skim well. Put the cherries into small dots, pour over them the syrup, and, when cold, cover down with oiled papers, and the tops of the jars with tissue-paper Cherry Brandy, to make brushed over on both sides with the white of an egg, and keep in a dry place. Time. — Altogether, 25 minutes to boil. Ave- rage cost, from 8 d. to KM. per lb. pot. Seasonable. — Make this in July or August. CHERRIES, to Preserve In Syrup (very delicious). Ingredients. — 4 lbs. of cherries, 3 lbs. of sugar, 1 pint of white-currant juice. Mode. — Let the cherries be as clear and as transparent as possible, and perfectly ripe ; pick off the stalks, and remove the stones, damaging the fruit as little as you can. Make a syrup with the above proportion of sugar, mix the cherries with it, and boil them for about 15 mi- nutes, carefully skimming them ; turn them gently into a pan, and let them remain till the next day, then drain the cherries on a sieve, and put the syrup and white-currant juice into the pre- serving-pan again. Boil these together until the syrup is somewhat reduced and rather thick, then put in the cherries, and let them boil for about 5 minutes ; take them off the fire, skim the syrup, put the cherries into small pots or wide- mouthed bottles ; pour the syrup over, and, when quite cold, tie them down carefully, so that the air is quite excluded. Time. — 15 minutes to boil the cherries in the syrup ; 10 minutes to boil the syrup and currant-juice ; 5 minutes to boil the cherries the second time. A ve- rage cost for this quantity, 3s. 6d. Sea- sonable. — Make this in July or August. CHERRY BRANDY, to make. Ingredients. — Morello cherries, good brandy ; to every lb. of cherries allow 3 oz. of pounded sugar. Mode. — Have ready some glass bottles, which must be perfectly dry. Ascertain that the cher- ries are not too ripe and are freshly gathered, and cut off about half of the stalks. Put them into the bottles, with the above proportion of sugar to every lb. of fruit; strew this in between the cherries, and, when the bottles are nearly full, pour in sufficient brandy to reach just below the cork. A few peacd or apricot kernels will add much to their flavour, or a few blanched bitter aim ends. Put corks or bungs into the bottles, tie over them a piece of bladder, and store away in a dry place. The cherries will be fit to eat in 2 or 3 months, and will remain good for years. They are liable 74 THE DICTIONARY OP COOKERY. Cherry Jam to shrivel and become tough if too much sugar be added to them. Average cost, Is. to Is. 6 d. per lb. Sufficient.— 1 lb. of cherries and about a $ pint of brandy for a quart bottle. Seasonable in August and September. CHEERY JAM. Ingredients. — To every lb. of fruit, weighed before stoning, allow A lb. of sugar ; to every 6 lbs. of fruit allow 1 pint of red-currant juice, and to every pint of juice 1 lb. of sugar. Mode . — Weigh the fruit before stoning, and allow half the weight of sugar ; stone the cher- ries, and boil them in a preserving-pan until nearly all the juice is dried up, then add the sugar, which should be crushed to powder, and the currant-juice, allow- ing 1 pint to every 6 lbs. of cherries (ori- ginal weight), and 1 lb. of sugar to every pint of juice. Boil all together until it jellies, which will be in from 20 minutes to b hour ; skim the jam well, keep it well stirred, and, a few minutes before it is done, crack some of the stones, and add the kernels : these impart a very delicious flavour to the jam. Time. According to the quality of the cherries, from J to 1 hour to boil them ; 20 mi- nutes to £ hour with the sugar. Average lost, from Id. to 8d. per lb. pot. Sufficient. ' 1 pint of fruit for a lb. pot of jam. Seasonable. — Make this in July or August. CHERRY SAUCE, for Sweet Pud* dings (German Recipe). Ingredients.— 1 lb. of cherries, 1 table- spoonful of flour, 1 oz. of butter, J pint of water, 1 wineglassful of port wine, a little grated lemon-rind, 4 pounded cloves, 2 tablespoonfuls of lemon-juice, sugar to taste. Mode. — Stone the cher- ries, and pound the kernels in a mortar to a smooth paste ; put the butter and flour into a saucepan, stir them over the fire until of a pale brown, then add the cherries, the pounded kernels, the wine, and the water. Simmer these gently for hour, or until the cherries are quite cooked, and rub the whole through a hair sieve ; add the remaining ingre- dients, let the sauce boil for another 6 minutes, and serve. This is a deli- cious sauce to serve with boiled batter pudding, and when thus used, should be sent to table poured over the pud- ding. Time. — 20 minutes to £ hour. Chestnut Sauce Average cost, Ir. 2 d. Sufficient for 4 o# 6 persons. Seasonable in June, July, and August, CHERRY TART. Ingredients. — lb. of cherries, 2 small tablespoonfuls of moist sugar, £ lb. of short crust. Mode. — Pick the stalks from the cherries, put them, with the sugar, into a deep pie-dish just capable of holding them, with a small cup placed upside down in the midst of them. Make a short crust with .j lb. of flour, by either of the recipes for short crust, lay a bor- der round the edge of the dish, put on the cover, and ornament the edges ; bake in a brisk oven from ^ hour to 40 mi- nutes ; strew finely-sifted sugar over, and serve hot or cold, although the latter is the more usual mode. It is more economical to make two or three tarts at one time, as the trimmings from one tart answer for lining the edges of the dish for another, and so much paste is not required as when they are made singly. Unless for family use, never make fruit pies in very large dishes : select them, however, as deep as possible. Time . — % hour to 40 minutes. Average cost, in full season, 8 d. Sufficient for 5 or 6 per- sons. Seasonable in June, July, and August. Note . — A few currants added to the cherries will be found to impart a nice piquante taste to them. CHESTNUT SAUCE, Brown. Ingredients. — \ lb. of chestnuts, b pint of stock, 2 lumps of sugar, 4 tablespoon- fuls of Spanish sauce (see Sauces). Mode. — Prepare the chestnuts as in the suc- ceeding recipe, by scalding and peeling them ; put them in a stewpan with the stock and sugar, and simmer them till tender. When done, add Spanish sauce in the above proportion, and rub the whole through a tammy. Keep this sauce rather liquid, as it is liable to thicken. Time. — 1^ hour to simmer the chestnuts. Average cost, 8 d. CHESTNUT SAUCE, for Fowls or Turkey. Ingredients. — ^ lb. of chestnuts, ^ pint of white stock, 2 strips of lemon-peel, cayenne to taste, | pint of cream or milk. Mode. — Peel off the outside skin oi the chestnuts, and put them into boiling THE DICTIONARY OF COOKERY. 75 Chestnut Soup water for a few minutes ; take off the thin inside peel, and put them into a saucepan with the white stock and lemon- peel, and let them simmer for 1^ hour, or until the chestnuts are quite tender. Rub the whole through a hair-sieve with a wooden spoon ; add seasoning and the cream ; let it just simmer, but not boil, and keep stirring all the time. Serve very hot, and quickly. If milk is used instead of cream, a very small quantity of thickening may be required : that, of course, the cook will determine. Time. —Altogether, nearly 2 hours. Average cost, 8d. Sufficient, this quantity for a turkey. CHESTNUT (Spanish) SOUP. Ingredients. — j lb. of Spanish chest- nuts, ^ pint of cream ; seasoning to taste of salt, cayenne, and mace ; 1 quart of stock. Mode. — Take the outer rind from the chestnuts, and put them into a large an of warm water. As soon as this ecomes too hot for the fingers to remain in it, take out the chestnuts, peel them quickly, and immerse them in cold water, and wipe and weigh them. Now cover them with good stock, and stew them gently for rather more than | of an hour, or until they break when touched with a fork ; then drain, pound, and rub them through a fine sieve reversed ; add suffi- cient stock, mace, cayenne, and salt, and stir it often until it boils, and put in the cream. The stock in which the chest- nuts are boiled can be used for the soup, when its sweetness is not objected to, or it may, in part, be added to it ; and the rule is, that J lb. of chestnuts should be given to each quart of soup. Time . — Rather more than 1 hour. Average cost, per quart, la. 6d. Sufficient for 4 persons. Seasonable from October to February. CHICKENS, Boiled. Ingredients. — A pair of chickens, wa- ter. Choosing and Trussing. — In choos- ing fowls for boiling, it should be borne in mind that those which are not black- legged are generally much whiter when dressed. Pick, draw, singe, wash, and truss them in the following manner, without the livers in the wings ; and, in drawing, be careful not to break the gall-blaader : — Cut off the neck, leaving sufficient skin to skewer back. Cut the feet off to the first joint, tuck the stumps into a slit made on each side of the belly, Chicken Brofin twist the wings over the back of the fowl, and secure the top of the leg and the bottom of the wing together by running a skewer through them and the body. The other side must be done in the same manner. Should the fowl be very large and old, draw the sinews of the legs before tucking them in. Make a slit in the apron of the fowl, large enough to admit the parson’s nose, and tie a string on the tops of the legs to keep them in their proper place. Mode . — When they are firmly trussed, put them into a stew- pan with plenty of hot water, bring it to boil, and carefully remove all the scum as it rises. Simmer very gently until the fowl is tender, and bear in mind that the slower it boils the plumper and whiter BOILBD FOWL. will the fowl be. Many cooks wrap them in a floured cloth to preserve the colour, and to prevent the scum from clinging to them; in this case, a few slices of lemon should be placed on the breasts, over these a sheet of buttered paper, and then the cloth ; cooking them in this manner renders the flesh very white. Boiled ham, bacon, boiled tongue, or pickled pork, are the usual accompani- ments to boiled fowls, and they may be served with Bechamel, white sauce, par- sley and butter, oyster, lemon, liver, celery, or mushroom sauce. A little should be poured over the fowls after the skewers are removed, and the remainder sent in a tureen to table. Time. — Large fowl, 1 hour ; moderate-sized one, J hour ; chicken, from 20 minutes to | hour. Average cost, in full season, 5s. the pair. Sufficient for 7 or 8 persons. Seasonable all the year, but scarce in early spring. CHICKEN BROTH. Ingredients . — J fowl, or the inferior joints of a whole one ; 1 quart of water, 1 blade of mace, £ onion, a small bun cl of sweet herbs, salt to taste, 10 pepper- corns. Mode . — An old fowl not suitable for eating may be converted into very good broth ; or, if a young one be used, the inferior joints may be put in the broth, and the best pieces reserved for T6 THE DICTIONARY OP COOKERY Chicken, Curried dressing in some other manner. Put the jowl into a saucepan, stew all the ingre- lients, and simmer gently for 1| hour, iarofully skimming the broth well. When done, strain, and put by in a cool place until wanted ; then take all the fat off the top, warm up as much as may be required, and serve. This broth is, of course, only for those invalids whose stomachs are strong enough to digest it, with a flavouring of herbs, &c. It may be made in the same manner as beef tea, with water and salt only, but the prepa- ration will be but tasteless and insipid. When the invalid cannot digest this chicken broth with the flavouring, we would recommend plain beef tea in pre- ference to plain chicken tea, which it would be without the addition of herbs, onions, &c. Time. — 1| hour. Sufficient to make rather more than 1 pint of broth. CHICKEN, Curried. [Cold Meat Cookery.] Ingredients. — The remains of cold roast fowls, 2 large onions, 1 apple, 2 oz. of butter, 1 dessert- spoonful of curry-powder, 1 teaspoonful of flour, ^ pint of gravy, 1 tablespoonful of lemon-juice. Mode . — Slice the onions, peel, core, and chop the apple, and cut the fowl into neat joints ; fry these in the butter of a nice brown, then add the curry-powder, flour, and gravy, and stew for about 20 minutes. Put in the lemon- juice, and serve with boiled rice, either placed in a ridge round the dish or sepa- rately. Two or three shalots or a little garlic may be added, if approved. Time. — Altogether, ^ hour. Average cost, ex- clusive of the cold fowl, 6d. Seasonable in the winter. CHICKEN CUTLETS (an Entree). Ingredients . — 2 chickens ; seasoning to taste of salt, white pepper, and cayenne ; 2 blades of pounded mace, egg and bread crumbs, clarified butter, 1 strip of lemon- rind, 2 carrots, 1 onion, 2 tablespoonfuls of mushroom ketchup, thickening of but- ter and flour, 1 egg. Mode . — Remove the breast and leg-bones of the chickens ; cut the meat into neat pieces after having skinned it, and season the cutlets with pepper, salt, pounded mace, and cayenne. Put the bones, trimmings, ko . , into a etewpan with 1 pint of water, adding carrots, onions, and lemon-peel in the above proportion ; stew gently for 1J hour, and strain the gravy. Thicken it Chicken, Fricasseed with butter and flour, add the ketchup and 1 egg well beaten ; stir it over the fire, and bring it to the simmering-point, but do not allow it to boil. In the mean time, egg and bread crumb the cutlets, and give them a few drops of clarified butter ; fry them a delicate brown, oc- casionally turning them ; arrange them pyramidically on the dish, and pour over them the sauce. Time. — 10 minutes to fry the cutlets. Average cost, 2s. each. Sufficient for an entree. Seasonable from April to July. CHICKEN CUTLETS, French. [Cold Meat Cookery.] Ingredients. — The remains of cold roast or boiled fowl, fried bread, clarified butter, the yolk of 1 egg, bread crumbs, £ teaspoon- ful of finely-minced lemon-peel ; salt, ca- yenne, and mace to taste. For sauce, — 1 oz. of butter, 2 minced shalots, a few slices of carrot, a small bunch of savoury herbs, including parsley, 1 blade of pounded mace, 6 peppercorns, \ pint oi gravy. Mode. — Cut the fowls into as many nice cutlets as possible; take a corresponding number of sippets about the same size, all cut one shape ; fry them a pale brown, put them before the fire, then dip the cutlets into clarified butter mixed with the yolk of an egg, cover with bread crumbs seasoned in the above proportion, with lemon-peel, mace, salt, and cayenne ; fry them for about 5 minutes, put each piece on one of the sippets, pile them high in the dish, and serve with the following sauce, which should be made ready for the cutlets. Put the butter into a stewpan, add the shalots, ear.rot, herbs, mace, and pepper- corns ; fry for 10 minutes, or rather longer; pour in b pint of good gravy, made of the chicken-bones ; stew gently for 20 minutes, strain it, and serve. Time. — 5 minutes to fry the cutlets ; 35 minutes to make the gravy. Average cost, exclu- sive of the chicken, 9 d. Seasonable fiver April to July. CHICKEN, Fricasseed (an Entr6e). Ingredients. — 2 small fowl* >r 1 largv one, 3 oz. of butter, a bunch of parsley and green onions, 1 clove, 2 blades of mace, 1 shalot, 1 bay-leaf, salt and white pepper to taste, j pint of cream, the yolks of 3 eggs. Mode. —Choose a couple of fat plump chickens, and, after drawing, singeing, and washing them, skin, ana THE DICTIONARY OF COOKERY. 77 Chicken Patties carve them into joints ; blanch these in boiling water for 2 or 3 minutes, take them out, and immerse them in cold water to render them white. Put the trimmings, with the necks and legs, into astewpan ; add the parsley, onions, clove, mace, shalot, bay-leaf, and a seasoning of pepper and salt ; pour to these the water that the chickens were blanched in, and simmer gently for rather more than 1 hour. Have ready another stew- pan ; put in the joints of fowl, with the above proportion of butter ; dredge them with flour, let them get hot, but do not brown them much ; then moisten the fricassee with the gravy made from the trimmings, &c., and stew very gently for ^ hour. Lift the fowl into another stew- pan, skim the sauce, reduce it quickly over the fire by letting it boil fast, and strain it over them. Add the cream, and a seasoning of pounded mace and cayenne ; let it boil up, and when ready to serve, stir to it the well-beaten yolks of 3 eggs ; these should not bo put in till the last moment, and the sauce should be made hot, but must not boil, or it will instantly curdle. A few button-mush- rooms stewed with the fowl are by many persons considered an improvement. Time. — 1 hour to make the gravy, hour to simmer the fowl. Average cost, 5s. the pair. Sufficient. — 1 large fowl for 1 entree. Seasonable at any time. CHICKEN (or Fowl) PATTIES. [Cold Meat Cookery.] Ingredients. — The remains of cold roast chicken or fowl ; to every | lb. of meat allow 2 oz. of ham, 3 tablespoonfuls of cream, 2 ta- blespoonfuls of veal gravy, teaspoonful of minced lemon-peel ; cayenne, salt, and pepper to taste ; 1 tablespoonful of lemon- juice, 1 oz. of butter rolled in flour, puff paste. Mode.- — Mince very small the white meat from a cold roast fowl, after removing all the skin ; weigh it, and to every ] lb. of meat allow the above proportion of minced ham. Put these into a stewpan with the remaining ingre- dients, stir over the fire for 10 minutes or ] hour, taking care that the mixture does not burn. Roll out 6ome puff paste about | inch in thickness, line the patty- pans with this, put upon each a small piece of bread, and cover with another layer of paste ; brush ever with the yolk of an egg, and bake in a brisk oven for about i hour. When done, cut a round Chicken, Potted piece out of the top, and, with a small spoon, take out the bread (be particular in not breaking the outside border of the crust), and fill the patties with the mixture. Time . — | hour to prepare the meat ; not quite | hour to bake the crust. Seasonable at any time. CHICKEN (or Fowl) PIE. Ingredients . — 2 small fowls or 1 large one, white pepper and salt to taste, .J tnaspoonful of grated nutmeg, tea- spoonful of pounded mace, forcemeat, a few slices of ham, 3 hard-boiled eggs, 4 pint of water, puff crust. Mode . — Skin and cut up the fowls into joints, and put the neck, leg, and backbones in' a stewpan, with a little water, an onion, a bunch of savoury herbs, and a blade of mace ; let these stew for about an hour, and, when done, strain off the liquor : this is for gravy. Put a layer of fowl at the bottom of a pie-dish, then a layer of ham, then one of forcemeat and hard-boiled eggs cut in rings ; be- tween the layers put a seasoning of pounded mace, nutmeg, pepper, and salt. Proceed in this manner until the dish is full, and pour in about ^ pint of water ; border the edge of the dish with puff crust, put on the cover, ornament the top, and glaze it by brushing over it the yolk of an egg. Bake from 1| to 1^ hour, should the pie be very large, and, when done, pour in at the top the gravy made from the bones. If to be eaten cold, and wished particularly nice, the joints of the fowls should be boned, and placed in the dish with alternate layers of forcemeat ; sausage-meat may also be substituted for the forcemeat, and is now very much used. When the chickens are boned, and mixed with sausage-meat, the pie will take about 2 hours to bake. It should bo covered with a piece of paper when about half- done, to prevent the paste being dried up or scorched. Time . — For a pie with unboned meat, 1| to l.j hour ; with boned meat and sausage or forcemeat, 1$ to 2 hours. Average cost, -with 2 fowls, 6s. 6d. Sufficient for 6 or 7 persons. Seasonablt at any time. CHICKEN, Potted (a Luncheon or Breakfast Dish). Ingredients .— The remains of coli roast chicken ; to every lb. of meat allow ] lb. of fresh butter, salt and cayenne to taste. 78 THE DICTIONARY OP COOKERY. Chicken Salad Chocolate Cream 1 teaspoonful of pounded mace, ^ small nutmeg. Mode. — Strip the meat from *he bones of cold roast fowl ; when it is freed from gristle and skin, weigh it, and to every lb. of meat allow the above pro- portion of butter, seasoning, and spices. Cut the meat into small pieces, pound it well with the fresh butter, sprinkle in the spices gradually, and keep pounding until reduced to a perfectly smooth paste. Put it into potting-pots for use, and cover it with clarified butter, about J inch in thickness, and, if to be kept for some time, tie over a bladder : 2 or 3 slices of ham, minced and pounded with the above ingredients, will be found an improve- ment. It should be kept in a dry place. Seasonable at any time. CHICKEN (or Fowl) SALAD. Ingredients. — The remains of cold roast or boiled chicken, 2 lettuces, a little en- dive, 1 cucumber, a few slices of boiled beetroot, salad-dressing. Mode. — Trim neatly the remains of the chicken ; wash, dry, and slice the lettuces, and place in the middle of a dish ; put the pieces of fowl on the top, and pour the salad- dressing over them. Garnish the edge of the salad with hard-boiled eggs cut in tings, sliced cucumber, and boiled beet- root cut in slices. Instead of cutting the •ggs in rings, the yolks may be rubbed through a hair sieve, and the whites chopped very finely, and arranged on the salad in small bunches, yellow and white alternately. This should not be made long before it is wanted for table. A ver- age cost, exclusive of the cold chicken, 8 d. Sufficient for 4 or 5 persons. Sea- sonable at any time. CHILI VINE GAB. Ingredients. — 50 fresh red English chi- lies, 1 pint of vinegar. Mode. — Pound or cut the chilies in half, and infuse them in the vinegar for a fortnight, when it will be fit for use. This will be found an agreeable relish to fish, as many people cannot eat it without the addition of an acid and cayenne pepper. CHINA CHILO. Ingredients. — 1 J lb. of leg, loin, or neck uf mutton, 2 onions, 2 lettuces, 1 pint of green peas, 1 teaspoonful of salt, 1 tea- spoonful of pepper, | pint of water, ^ lb. of clarified butter * when liked, a little cayenne. Mode. — Mince the above quan» tity of undressed leg, loin, or neck of mutton, adding a little of the fat, also minced : put it into a stewpan with the remaining ingredients, previously shred- ding the lettuce and onion rather fine ; closely cover the stewpan, after the ingre- dients have been well stirred, and sim- mer gently for rather more than two hours. Serve in a dish, with a border of rice round, the same as for curry. Time. — Rather more than two hours. Average cost, Is. 6d. Sufficient for 3 or 4 persons. Seasonable from June to August. CHOCOLATE, to Make. Ingredients. — Allow | oz. of chocolate to each person ; to every oz. allow £ pint of water, £ pint of milk. Mode . — fi Make the milk-and-water hot ; fj scrape the chocolate into it, and stir the mixture constantly and quickly until the chocolate is dis- solved; bring it to the boiling- point, stir it well, and serve di- rectly with white sugar. Choco- late prepared within a mill, as shown in the engraving, is made ■ by putting in the scraped choco- late, pouring over it the boiling Sj^fj milk-and-water, and milling it IfcjJ over the fire until hot and frothy, mim.. Sufficient. — Allow £ oz. of cake chocolate to each person. CHOCOLATE CREAM. Ingredients. — 3 oz. of grated chocolate, i lb. of sugar, 1^ pint of cream, lj oz. ol clarified isinglass, the yolks of 6 eggs. Mode. — Beat the yolks of the eggs well, put them into a basin with the grated OVMU-UOULD. chocolate, the sugar, and 1 pint or the cream ; stir these ingredients well toge- ther, pour them into r. jug, and set this jug in a saucepan of V oiling water ; stir it one way until the mixture thickens, but do not allow it to boil, or it will THE DICTIONARY OP COOKERY. 79 Chocolate Souffl6 Cocoa, to make ourdle. Strain the cream through a sieve into a basin ; stir in the isinglass and the other ^ pint of cream, which should be well whipped ; mix all well together, and pour it into a mould which has been pre- viously oiled with the purest salad-oil, and, if at hand, set it in ice until wanted for table. Time . — About 10 minutes to stir the mixture over the fire. Average cost, 4*. 6 d., with cream at Is. per pint. Sufficient to fill a quart mould. Seasonable at any time. CHOCOLATE SOUFFLE. Ingredients . — 4 eggs, 3 teaspoonfulB of r unded sugar, 1 teaspoonful of flour, oz. of the best chocolate. Mode. — Break the eggs, separating the whites from the yolks, and put them into dif- ferent basins ; add to the yolks the sugar, flour, and chocolate, which should be very finely grated, and stir these in- gredients for 5 minutes. Then well whisk the whites of the eggs in the other basin until they are stiff, and, when firm, mix lightly with the yolks till the whole forms a smooth and light substance ; butter a round cake-tin, put in the mixture, and bake in a moderate oven from 15 to 20 minutes. Pin a white napkin round the tin, strew sifted sugar over the top of the souffle, and send it immediately to table. The proper appearance of this dish de- pends entirely on the expedition with which it is served ; and some cooks, to preserve its lightness, hold a salamander over the souffld until it is placed on the table. If allowed to stand after it comes from the oven it will be entirely spoiled, as it falls almost immediately. Time . — 15 to 20 minutes. Average cost, Is. Suf- ficient for a moderate-sized soufflA Sea- sonable at any time. CLARET-CUP. Ingredients . — 1 bottle of claret, 1 bottle of wda- water, about % lb. of pounded ice, 4 tablespoonfuls of powdered sugar, J teaspoonful of grated nutmeg, 1 liqueur - glass of Maraschino, a sprig of green bo- rage. Mode.— Put all the ingredients into a silver cup, regulating the pro- «fmsT-ory. portion of ioe by the state of the weather ; if very warm, a larger quantity would be necessary. Hand the cup round with a clean nap- kin passed through one of the han- dles, that the edge of the cup may be wiped after each guest has partaken of the contents thereof. Seasonable in summer. COCK-A-LEJ3KIE. Ingredients . — A capon or large fowl (sometimes an old cock, from which the recipe takes its name, is used), which should be trussed as for boiling, 2 or 3 bunches of fine leeks, 5 quarts of stock (see Stock), pepper and salt to taste. Mode . — Well wash the leeks (and, if old, scald them in boiling water for a few minutes), taking off the roots and part of the heads, and cut them into lengths of about an inch. Put the fowl into the stock, with, at first, one half of the leeks, and allow it to simmer gently. In half an hour add the remaining leeks, and then it may simmer for 3 or 4 hours longer. It should be carefully skimmed, and can be seasoned to taste. In serving, take out the fowl and carve it neatly, placing the pieces in a tureen, and pour- ing over them the soup, which should be very thick of leeks (a purie of leeks, the French would call it). Time .— 4 hours. Average cost, Is. 6 d. per quart; or with stock, li. Sufficient for 10 persons. Sea- sonable in winter. Note . — Without the fowl, the above, which would then be merely called leek soup, 'Ts very good, and also economical. Cock-a-leekie was largely consumed at the Bums Centenary Festival at the Crystal Palace, Sydenham, in 1859. COCOA- to Make. Ingredients. — Allow 2 teaspoonfuls of the prepared cocoa, or 1 teaspoonful of cocoa essence, to 1 breakfast-cup ; boiling milk and boiling water. Mode . — Put the cocoa into a breakfast-cup, pour over it sufficient cold milk to make it into a smooth paste ; then add equal quantities of boil- ing milk and boiling water, and stir all well together, boiling for one or two minutes. Care must be taken not to allow the milk to get burnt, as it will entirely spoil the flavour of the preparation. The rock cocoa, or that bought in a solid piece, should be scraped, and made in the same manner, taking care to rub down all the lumps before the boiling liquid is added. Suffl- 00 THE DICTIONARY OF COOKERY. Cod cient . — 2 teaspoonfuls of prepared cocoa, or 1 of cocoa essence, for 1 breakfast-cup, or J oz. of the rock cocoa for the same quantity. COD. Cod should be chosen for the table when it is plump and round near the tail, when the hollow behind the head is deep, and when the sides are undulated as if they were ribbed. The glutinous parts about the head lose their delicate flavour after the fish has been twenty-four hours out of the water. The great point by which the cod should be judged is the firmness of its flesh ; and, although the cod is not firm when it is alive, its quality may be arrived at by pressing the finger into the flesh : if this rises immediately, the flesh is good ; if not, it is stale. Another sign of its goodness is, if the fish, when it is cut, exhibits a bronze ap- earance, like the silver side ofa round of eef ; when this is the case the flesh will be firm when cooked. Stiffness in a cod, or in any other fish, is a sure sign of freshness, though not always of quality. Sometimes codfish, though exhibiting signs of rough usage, will eat much bet- ter than those with red gills, so strongly recommended by many cookery-bf*s>ks. This appearance is generally causetf by the fish having been knocked about at sea, in the well-boats, in which they are conveyed from the fishing-grounds to market. COD it la BECHAMEL. [Cold Meat Cookery.] Ingredients . — Any remains of cold cod, 4 tablespoonfuls of bechamel (see Bechamel Sauce), 2 oz. of butter ; seasoning to taste of pepper and salt ; fried bread, a few bread crumbs. Mode . — Flake the cod carefully, leaving out all skin and bone ; put the bechamel in a stewpan with the butter, and stir it over the fire till the latter is melted : add seasoning, put in the fish, and mix it well with the sauce. Make a border of fried bread round the dish, lay in the fish, sprinkle over with bread crumbs, and baste with butter. Brown either before the fire or with a salamander, and garnish with toasted bread cut in fanci- ful shapes. Time . — ^ hour. Average cost, exclusive of the fish, 6 d. COD k la CREME. [Cold Meat Cookery.] Ingredients. Cod a la Maitre d’HStel — 1 large slice of cod, 1 oz. of butter, 1 chopped shalot, a little minced parsley, £ teacupful of white stock, ^ pint of milk or cream, flour to thicken, cayenne and lemon-juice to taste, J teaspoonful of powdered sugar. Mode. — Boil the cod, and while hot, break it into- flakes ; put the butter, shalot, parsley, and stock into a stewpan, and let them boil for 5 mi- nutes. Stir in sufficient flour to thicken, and pour to it the milk or oream. Sim- mer for 10 minutes, add the cayenne and sugar, and, when liked, a little lemon- juice. Put the fish in the sauce to warm gradually, but do not let it boil. Serve in a dish garnished with crofitons. Time. — Bather more than £ hour. Average cost, with cream, 2s. Sufficient for 3 per- sons. Seasonable from November to March. Note. — The remains of fish from the preceding day answer very well for this dish. COD St PITALIENNE. Ingredients. — 2 slices of crimped cod, 1 shalot, 1 slice of ham minced very fine, ^ pint of white stock, when liked, £ tea- cupful of cream ; salt to taste ; a few drops of garlic vinegar, a little lemon- juice, £ teaspoonful of powdered sugar. Mode. — Chop the shalots, mince the ham very fine, pour on the stock, and simmer for 15 minutes. If the colour should not be good, add cream in the above pro- portion, and strain it through a fine sieve ; season it, and put in the vinegar, lemon-juice, and sugar. Now boil the cod, take out the middle bone, and skin it ; put it on the dish without breaking, and pour the sauce over it. Time. — $ hour. Average cost, 3s. 6d. , with fresh fish. Sufficient for 4 persons. Seasonable from November to March. COD k la MAITRE D’HOTEL. [Cold Meat Cookery.] Ingredients. —2 slices of cod, [ lb. of butter, a little chopped shalot and parsley; pepper to taste ; £ teaspoonful of grated nutmeg, or rather less when the flavour is not liked ; the juice of £ lemon. Mode. — Boil the cod, and either leave it whole, or, what is still better, flake it from the bone, and take off the skin. Put it into a stewpan with the butter, parsley, sha- lot, pepper, and nutmeg. Melt the but- ter gradually, and be very careful that it does not become like oil. When all i« THE DICTIONARY OF COOKERY. SI God, Curried well mixed and thoroughly hot, add the lemon juice, and serve. Time £ hour. Average cost, 2s. Qd. ; with remains of told fish, 5 d. Sufficient for 4 persons. Seasonable from November to March. Note. — Cod that has been left will do for this. COD, Curried. [Cold Meat Cookery.] Ingredients. — 2 slices of large cod, or the remains of any cold fish ; 3 oz. of butter, 1 onion sliced, a teacupful of white stock, thick- ening of butter and flour, 1 small tea- spoonful of curry-powder, j pint of cream, salt and cayenne to taste. Mode. — Flake the fish, and fry it of a nice brown colour with the butter and onions ; put this in a stewpan, add the stock and thickening, and simmer for 10 minutes. Stir the curry- powder into the cream ; put it, with the seasoning, to the other ingredients ; give one boil, and serve. Time. — J hour. Average cost, with fresh fish, 3s. Suffi- cient for 4 persons. Seasonable from November to March. COD PIE. Ingredients. — 2 slices of coa ; pepper and salt to taste ; ^ a teaspoonful of grated nutmeg, 1 large blade of pounded mace, 2 oz. of butter, ^ pint of stock, a paste crust (see Pastry). For sauce, — 1 tablespoonful of stock, j pint of cream or milk, thickening of flour or butter, lem^D-peel chopped very fine to taste, 12 oysters. Mode. — Lay the cod in salt for 4 hours, then wash it and place it in a dish ; season, and add the butter and stock ; cover with the crust, and bake for 1 hour, or rather more. Now make the sauce, by mixing the ingre- dients named above ; give it one boil, and pour it into the pie by a hole made at the top of the crust, which can easily be covered by a small piece of pastry cut and baked in any fanciful shape, — such as a leaf, or otherwise. Time. — lk hour. Average cost, with fresh fish, 2s. 6a. Suf- ficient for 6 persons. Seasonable Irom November to March. Note , — The remains sf cold fish may be used for this pie. COD PIE. (Economical.) [Cold Meat Cookery.] Ingredients. Any remains of cold cod, 12 oysters, sufficient melted butter to moisten it; Cod Sounds, en Poule mashed potatoes enough to fill up the dish. Mode . — Flake the fish from the bone, and carefully take away all the skin. Lay it in a pie-dish, pour over the melted butter and oysters (or oyster sauce, if there is any left), and cover with mashed potatoes. Bake for % an hour, and send to table of a nice brown colour. Time . — £ hour. Seasonable froir November to March. COD, Salt, commonly called “ Salt- fish.” Ingredients . — Sufficient water to cover the fish. Mode . — Wash the fish, and lay it all night in water, with a j pint of vinegar. When thoroughly soaked, take it out, see that it is perfectly clean, and put it in the fish-kettle with suffi- cient cold water to cover it. Heat it gradually, but do not let it boil much, or the fish will be hard. Skim well, and when done, drain the fish, and put it on a napkin garnished with hard-boiled eggs cut in rings. Time. — About 1 hour. A verage cost, 6d. per lb. Sufficient for each person, ^ lb. Seasonable in the spring. Note . — Serve with egg sauce and par- snips. This is an especial dish on Ash Wednesday. COD SOUNDS Should be well soaked in salt and water, and thoroughly washed before dressing them. They are considered a great delicacy, and may either be broiled, fried, or boiled ; if they are boiled, mix a little milk with the water. COD SOUNDS, en Poule. Ingredients . — For forcemeat, 12 chop- ped oysters, 3 chopped anchovies, j lb. of bread crumbs, 1 oz. of butter, 2 eggs, seasoning of salt, pepper, nutmeg, and mace to taste ; 4 cod sounds. Mode . — Make the forcemeat by mixing the ingre- dients well together. Wash the sounds, and boil them in milk and water for | au hour ; take them out, and let them cool. Cover each with a layer of foioemeat, roll them up in a nice form, ana skewer them. Rub over with lard, dredge with flour, and cook them gently before tilt, fire in a Dutch oven. Time . — i houx, Average cost, Qd. per 1U 62 THE DICTIONARY OF COOKERY. Cod’s Head and Shoulders COD’S HEAD & SHOULDERS. Ingredients. — Sufficient water to cover the fish ; 5 04 of salt to each gallon of water. Mode. — Cleanse the fish tho- roughly, and rub a little salt over the thick part and inside of the fish 1 or 2 hours before dressing it, as this very much improves the flavour. Lay it in the fish-kettle, with sufficient cold water to cover it. Be very particular not to pour the water on the fish, as it is liable to break it, and only keep it just simmer- ing. If the water should boil away, add a little by pouring it in at the side of the kettle, and not on the fish. Add salt in the above proportion, and bring it gradually to a boil. Skim very care- fully, draw it to the side of the fire, and let it gently simmer till done. Take it out and drain it ; servo on a hot napkin, and garnish with cut lemon and horse- radish. Time . — According to size, an hour, more or less. Average cost, from 3s. to 65. Sufficient for 6 or 8 persons. Seasonable from November to March. Note . — Oyster sauce and plain melted butter should be served with this. COD’S HEAD St. 8HOULDERS, to Carve. First run the knife along the centre of the side of the fish, namely, from d to b, down to the bone ; then carve it in un- c broken slices downwards from d to e, 01 upwards from d to e, as shown in the engraving. The carver should ask the guests if they would like a portion of the •oe and liver. N ou. —Of this fish, the parts about the backbone and shoulders are the firmest and most esteemed by connoisseurs. The sound, which lines the fish beneath the backbone, is considered a delicacy, as are aiso the gelatinous parts about the head and neck. Coffee, Nutritious COFFEE, Essence of. Ingredients. — To every | lb. of ground coffee allow 1 small teaspoonful of pow- dered chicory, 3 small teacupfuls, or 1 pint, of water. Mode. — Let the coffee be freshly ground, and, if possible, freshly roasted ; put it into a percolater, or filter, with the chicory, and pour slowly over it the above proportion of boiling water. When it has all filtered through, warm the coffee sufficiently to bring it to the simmering- point, but do not allow it to boil ; then filter it a second time, put it into a clean and dry bottle, cork it well, and it will remain good for several days. Two tablespoonfuls of this essenoe are quite sufficient for a breakfast-cupful of hot milk. This essence will be found particularly useful to those persons who have to rise extremely early ; and having only the milk to make boiling, is very easily and quickly prepared. When the essence is bottled, pour another 3 tea- cupfuls of boiling water slowly on the grounds, which, when filtered through, will be a very weak coffee. The next time there is essence to be prepared, make this weak coffee boiling, and pour it on the ground coffee instead of water. Time, — To be filtered once, then brought to the boiling point, and filtered again. Average cost , with coffee at Is. 8 d. per lb., 6d. Sufficient. — Allow 2 tablespoonfuls for a breakfastcupful of hot milk. Coffee Essence can now be obtained ready for use, thus saving time and trouble. That prepared by Messrs. Th os. Symington, containing only sugar in addition to the soluble constituents of fresh coffee, forms an excellent substitutt COFFEE, Nutritious. Ingredients. — i oz. of grouBd coffee, 1 pint of milk. Mode.— Let „ne coffee be freshly ground ; put it tur-o a saucepan with the milk, which *l,ould be made nearly boiling before tne coffee is put iil, and boil together foi 3 minutes ; clear it by pouring some of it into a cup, and then back again, and leavo it on the hob for a few minutes to settle thoroughly. This coffee may be made still more nu- tritious by the addition of an egg well beaten, and put into the coffee-cup. Time. — 5 minutes to boil, 5 minutes to settle. Sufficient to make 1 large bre ak- fast-cupful of coffee. THE DICTIONARY OF COOKERY. Coffee, Simple Method COFFEE, Simple Method of Making. Ingredients . — Allow $ oz., or 1 table- spoonful, of coffee to each person ; to every oz. allow } 2 pint of water. Mode. — Have a small iron ring made to fit the top of the coffee-pot inside, and to this ring sew a small muslin hag (the muslin for the purpose must not he too thin). Fit the hag into the pot, warm the pot with some boiling water; throw this away, and put the ground coffee into the bag ; pour over as much boiling water as is required, close the lid, and, when all the water has filtered through, remove the hag, and send the coffee to table. Making it in this manner prevents the necessity of pouring the coffee from ods vessel to another, which cools and spoils it. The water should be poured on the coffee gradually, so that the infusion may be stronger ; and the bag must be well made, that none of the grounds may escape through the seams, and so make the coffee thick and muddy. Sufficient. — Allow 1 tablespoonful, or £ oz., to eaoh person. COFFEE, to Make. Ingredients . — Allow £ oz., or 1 table- spoonful, of ground coffee to each per- son ; to every oz. of coffee allow ^ pint of water. Mode . — To make coffee good, it should never he boiled, but the boiling water merely poured on it, the same as for tea. The coffee should always be purchased in the berry, — if possible, freshly roasted ; and it should never be ground long before it is wanted for use. tOTSEL’S HYDROSTATIC UBH. There are very many new kinds of coffee- | pots, hut the method of making the : coffee is nearly always the same, namely, i Coffee, to make pouring the boiKng water on the powder, and allowing it to filter through. Our illustration shows one of Loysel’s Hydro- static Urns, which are admirably adapted for making good and clear coffee, which should be made in the following man- ner : — Warm the urn with boiling water, remove the lid and movable filter, and place the ground coffee at the bottom of the urn. Put the movable filter over this, and screw the lid, inverted, tightly on the end of the centre pipe. Pour into the inverted lid the above proportion of boiling water, and when all the water so poured has disappeared from the funnel, and made its way down the centre pipe and up again through the ground coffee by hydrostatic pressure, unscrew the lid and cover the urn. Pour back direct into the urn, not through the funnel, one, two, or three cups, according to the size of the percolator, in order to make the infusion of uniform strength; the con- tents will then be ready for use, and should run from the tap strong, hot, and clear. The coffee made in these urns generally turns out very good, and there is but one objection to them, — the coffee runs rather slowly from the tap ; this is of no consequence where there is a small party, but tedious where there are many persons to provide for. A remedy for this objection may be suggested, namely, to make the coffee very strong, so that not more than 4 cup would be required, as the rest would be filled up with milk. Making coffee in filters or pereolaters does away with the necessity of using isinglass, white of egg, and various other preparations, to clear it. Coffee should always be served very hot, and, if pos- sible, in the same vessel in which it is made, as pouring it from one pot to another cools, and consequently spoila it. Many persons may think that the proportion of water we have given for each oz. of coffee is rather small ; it is so, and the coffee produced from it will be very strong ; £ of a cup will be found quite sufficient, which should be filled with nice hot milk, or milk and cream mixed. This is the cafi au lait for which our neighbours over the Channel are so justly celebrated. Should the ordinary method of making coffee he preferred, use double the quantity of water, and, in pouring it into the cups, put In more coffee and less mQk. Sufficient.— For very good coffee, allow J oz. , or 1 table- spoonful. to eaoh vers***- IHE DICTIONAEY OF COOKERY. 84 Coffee, to Boast COFFEE, to Boast. (A French Beoipe.) It being an acknowledged fact that French coffee is decidedly superior to that made in England, and as the roast- ing of the berry is of great importance to the flavour of the preparation, it will be useful and interesting to know how they manage these things in France. In Paris, there are two houses justly cele- brated for the flavour of their coffee, — La M arson Corcellet and La M arson Royer de Chartres; and to obtain this flavour, before roasting, they add to every 3 lbs. of coffee a piece of butter the size of a nut, and a dessertspoonful of pow- dered sugar : it is then roasted in the usual manner. The addition of the but- ter and sugar develops the flavor and aroma of the berry ; but it musl be borne in mind, that the quality of ike butter must be of the very best description. COLLOPS, Scotch. S Cold Meat Cookery.] Ingredients. The remains of cold roast veal, a little butter, flour, | pint of water, 1 onion, 1 blade of pounded mace, 1 tablespoonful of lemon-juice, £ teaspoouful of finely- minced lemon-peel, 2 tablespoonfuls of sherry, 1 tablespoonful of mushroom ketchup. Mode. — Cut the veal the same thickness as for cutlets, rather larger than a crown piece ; flour the meat well, and fry a light brown in butter ; dredge again with flour, and add h pint of water, pouring it in by degrees ; set it on the fire, and when it boils, add the onion and mace, and let it simmer very gently about $ hour; flavour the gravy with lemon- juice, peel, wine, and ketchup, in the above proportion ; give one boil, and serve. Time. — f hour. Seasonable from March to October. COLLOPS, Scotch, White. [CotD Meat Cookery.] Ingredients. The remains of cold roast veal, A tea- spoonful of grated nutmeg, 2 blades of pounded mace, cayenne and salt to taste, a little butter, 1 dessertspoonful of flour, 4 pint of water, 1 teaspoonful ef anchovy sauce, 1 tablespoonful of lemon-juice, 4 teaspoonful of lemon-peel, 1 table- spoonful of mushroom ketchup, 3 table- spooufuls of cream, 1 tablespoonful of sherry. Mode. — Cut the veal into thin eiiocs shout 3 inches in width ; hacktheie Confectionary with a knife, and grate on them the nut- meg, mace, cayenne, and salt, and fry them in a little butter. Dish them, and make a gravy in the pan by putting in the remaining ingredients. Give one boil, and pour it over the collops ; gar- nish with lemon and dices of toasted bacon, rolled. Forcemeat balls may be added to this dish. If cream is not at hand, substitute the yolk of an egg beaten up well with a little milk. Time . — About 5 or 7 minutes. Seasonable from May to October. COMPOTE, A confiture made at the moment of need, and with much less sugar than would be ordinarily put to preserves. They are very wholesome things, suit- able to most stomachs which cannot ac- commodate themselves to raw fruit or a large portion of sugar: they are the happy medium, and far better than ordi- nary stewed fruit. For Fruit Compotes refer to the recipes relating to the various Fruits. CONFECTIONABY. In speaking of confectionary, it should be remarked that many preparations come under that head ; for the various fruits, flowers, herbs, roots, and juices, which, when boiled with sugar, were for- merly employed in pharmacy as well as for sweetmeats, were called confections, from the Latin word conficere , * to make up ; ’ but the term confectionary embraces a very large class indeed of sweet food, many kinds of which should not be at- tempted in the ordinary cuisine. The thousand and one ornamental dishes that adorn the tables of the wealthy should be purchased from the confectioner : they cannot profitably be made at home. Apart from these, cakes, biscuits, and tarts, &c., the class of sweetmeats called confections may be thus classified : — 1. Liquid confects, or fruits either whole or in pieces, preserved by being im- mersed in a fluid transparent syrup ; as the liquid confects of apricots, green citrons, and many foreign fruits. 2. Dry confects are those which, after having been boiled in the syrup, are taken out and put to dry in an oven, as citron and orange-peel, &c. 3, Marmalade, jams, and pastes, a kind of soft compound! made of the pulp of fruits or other vege- table substances, beat uy with supur oi THE DICTIONARY OP COOKERY. 85 Cow-Heel, Pried honey ; such as oranges, apricots, pears, &c. 4 . Jellies are the juices of fruits boiled with sugar to a pretty thick con- sistency, so as, upon cooling, to form a trembling jelly ; as currant, gooseberry, spple jelly, &c. 5. Conserves are a kind of dry confects, made by beating up flowers, fruits, &c., with sugar, not dis- solved. 6. Candies are fruits candied over with sugar after having been boiled in the syrup. COW-HEEL, Pried. Ingredients. — Ox-feet, the yolk of 1 egg, bread crumbs, parsley, salt and cayenne to taste, boiling butter. Mode. — Wash, scald, and thoroughly clean the feet, and cut them into pieces about 2 inches long ; have ready some fine bread crumbs mixed with a little minced parsley, cayenne, and salt ; dip the pieces of heel into the yolk of egg, sprinkle them with the bread crumbs, and fry them until of a nice brown in boiling butter. Time. — £ hour. Average cost, 6 d. each. Seasonable at any time. Note. — Ox-feet maybe dressed in va- rious ways, stewed in gravy or plainly boiled and ’served with melted butter. When plainly boiled, the liquor will an- swer for making sweet or relishing jel- lies, and also to give richness to soups or gravies. COW-HEEL STOCK, for Jellies (More Economical than Calf’s- Peet). Ingredients. — 2 cow-heels, 3 quarts of water. Mode. — Procure 2 heels that have only been scalded, and not boiled ; split them in two, and remove the fat between the claws ; wash them well in warm water, and put them into a sauce- pan with the above proportion of cold water ; bring it gradually to boil, re- move all the scum as it rises, and simmer the heels gently from 7 to 8 hours, or until the liquor is reduced one-half ; then strain it into a basin, measuring the quan- tity, and put it in a cool place. Clarify it in the same manner as calf s-f eet stock, using, with the other ingredients, about ^ oz. of isinglass to each quart. This stock should be made the day before it is required for use. Two dozen shank- bones of mutton, boiled for 6 or 7 hours, yield a quart of strong firm stock. They should be put on in 2 quarts of water, wnicn should be reduced one-half, Maks Crab, Hot this also the day before it is required. Time. — 7 to 8 hours to boil the cow-heels, 6 to 7 hours to boil the shank-bones. Average cost, from 4 d. to Qd. each. Suf jicient. — 2 cow-heels should make 3 pints of stock. Seasonable at any time. COWSLIP WINE. Ingredients. — To everv '»uon of water allow 3 lbs. of lump sugar, the rind of 2 lemons, the juice of 1, the rind and juice of 1 Seville orange, 1 gallon of cow- slip pips. To every gallons of wine allow 1 bottle of brandy. Mode. — Boil the sugar and water together for £ hour, carefully removing all the scum as it rises. Pour this boiling liquor on the orange and lemon-rinds and the juice, which should be strained ; when nailk- warm, add the cowslip pips or flowers, picked from the stalks and seeds; and to 9 gallons of wine 3 tablespoonfuls of good fresh brewers’ yeast. Let it fer- ment 3 or 4 days, then put all together in a cask with the brandy, and let it remain for 2 months, when bottle it off for use. Time. — To be boiled hour ; to ferment 3 or 4 days ; to remain in the cask 2 months. Average cost, exclusive of the cowslips, which may be picked in the fields, 2 s. 9 d. per gallon. Seasonable. Make this in April or May. CRAB, to Choose. The middle-sized crab is the best ; and the crab, like the lobster, should be judged by its weight ; for if light, it is watery. CRAB, to Dress. Ingredients. — 1 crab, 2 tablespoonfuls of vinegar, 1 ditto of oil ; salt, white pepper, and cayenne, to taste. Mode . — Empty the shells, and thoroughly mix the meat with the above ingredients, and put it in the large shell. Garnish with slices of cut lemon and parsley. The quantity of oil may be increased when it is much liked. Average cost, from lOd. to 2s. Seasonable all the year; but not so good in May, June, and July, Sufficient for 3 persons. CRAB, Hot. Ingredients.— 1 crab, nutmeg, salt and pepper to taste, 3 oz. of butter, \ lb. of bread crumbs, 3 tablespoonfuls of vine- gar. Mode, — Af having boiled the 8& THE DICTIONARY OF COOKERY. Crab Sauce crab, pick the meat out from the shells, and mix with it the nutmeg and season- ing. Cut up the butter in small pieces, and add the bread crumbs and vinegar. Mix altogether, put the whole in the large shell, and brown before the fire or with a salamander. Time . — 1 hour. Average cost, from 10a!. to 2s. Sufficient for 3 per- sons. Seasonable all the year; but not *0 good in May, June, and July. iRAB SAUCE, for Fish (equal to Eobster Sauce). Ingredients . — 1 crab; salt, pounded »»Jice, and cayenne to taste ; ^ pint of melted butter made with milk. Mode . — Choose a nice fresh crab, pick all the meat away from the shell, and out it into small square pieces. Make g pint of melted butter, put in the fish and sea- soning ; let it gradually warm through, and simmer for 2 minutes : it should not boil. Average cost, la 2d. CRAYFISH. Crayfish should be thrown into boiling water, to which has been added a good seasoning of salt and a little vinegar. When done, which will be in | hour, take them out and drain them. Let them cool, arrange them on a napkin, and garnish with plenty of double par- sley. Note . — This fish is frequently used for garnishing boiled turkey, boiled fowl, calf’s head, turbot, and all kinds of boiled fish. CRAYFISH, Potted. Ingredients. — 100 crayfish ; pounded mace, pepper, and salt to taste ; 2 oz. butter. Mode . — Boil the fish in salt and water, pick out all the meat, and pound it in a mortar to a paste. Whilst pound- ing, add the butter gradually, and mix in the spice and seasoning. Put it in Bmall pots, and pour over it clarified butter, carefully excluding the air. Time. — 15 minutes to boil the crayfish. Aver- age cost, 2s. 9 d. Seasonable all the year. CRAYFISH SOUP. Ingredients . — 50 crayfish, £ lb. of but- ter, 6 anchovies, the crumb of 1 French roll, a little lobster-spawn, seasoning to taste, 2 quarts of medium stock, or fish stock. Mode. — Shell the crayfish, and trft the fish between two plates until they Cream, Devonshire are wanted ; pound the shells in a mor« tar with the butter and anchovies ; when well beaten, add a pint of stock, and simmer for fof an hour. Strain it through a hair sieve, put the remainder of the stock to it, with the crumb of the roll ; give it one boil, and rub it through a tammy, with the lobster- spawn. Put in the fish, but do not let the soup boil after it has been rubbed through the tammy. If necessary, add seasoning. Time. — 1§ hour. Average cost, 2s. 3 d. or Is. 9 d. per quart. Sufficient for 8 persons. Seasonable from January to July. CREAM h la VALOIS. Ingredients. — 4 sponge cakes, jam, J pint of cream, sugar to taste, the juice of £ lemon, i glass of sherry, oz. of isinglass. Mode . — Cut the sponge-cakes into thin slices, place two together with preserve between them, and pour over them a small quantity of sherry mixed with a little brandy. Sweeten and fla- vour the cream with the lemon-juico and sherry ; add the isinglass, which should be dissolved in a little water, and beat up the cream well. Place a little in an oiled mould ; arrange the pieces of cake in the cream, then fill the mould with the remainder, let it cool, and turn it out on a dish. By oiling the mould the cream will have a much smoother appear- ance, and will turn out more easily than when merely dipped in cold water. Aver- age cost, 3s. 6d. Sufficient to fill a 1 g pint mould. Seasonable at any time. CREAM CHEESE. Cream cheese should be served on a d’oyley, and garnished either with water- cresses or parsley ; of the former, a plen- tiful supply should be given, as they add greatly to the appearance of the dish, besides improving the flavour of the cheese. CREAM, Devonshire. The milk should stand 24 hours in th* winte», half that time when the weather is very warm. The milkpan is then set on a stove, and should there remain until the milk is quite hot ; but it must not boil, or there will be a thick skin on the surface. When it is sufficiently done the undulations on the surface look thick, and small rings appear. The time re» auired for scalding cream depends on THE DICTIONARY OP COOKERY, 87 Cream, Italian the size of the pan and the heat of the fire, but the slower it is done the better. The pan should be placed in the dairy when the cream is sufficiently scalded, and skimmed the following day. This cream is so much esteemed that it is sent to the London markets in small square tins, and is exceedingly delicious eaten with fresh fruit. In Devonshire, butter is made from this cream, and is usually very firm. CREAM, Italian. Ingredients. — ^ pint of milk, ^ pint of cream, sugar to taste, 1 oz. of isinglass, 1 lemon, the yolks of 4 eggs. Mode . — Put the cream and milk into a saucepan, with sugar to sweeten, and the lemon- rind. Boil until the milk is well fla- voured, then strain it into a basin and add the beaten yolks of eggs. Put this mixture into a jug, place the jug in a saucepan of boiling water over the fire, and stir the contents until they thicken, but do not allow them to boil. Take the cream off the fire, stir in the lemon-juice and isinglass, which should he melted, and whip well ; fill a mould, place it in ice if at hand, and, when set, turn it out on a dish, and garnish as taste may dic- tate. The mixture may be whipped and drained, and then put into small glasses, when this mode of serving is preferred. Time. — From 5 to 8 minutes to stir the mixture in the jug. Average cost, with the best isinglass, 2s. 6d. Sufficient to fill pint mould. Seasonable at any time. CBEAM SAUCE, for Fish or White Dishes. Ingredients. — J pint of cream, 2 oz. of butter, 1 teaspoonful of flour, salt and cayenne to taste ; when liked, a small quantity of pounded mace or lemon-juice. Mode. — Put the butter in a very clean saucepan, dredge in the flour, and keep shaking round till the butter is melted. Add the seasoning and cream, and stir the whole till it boils ; let it just simmer for 5 minutes, when add either pounded mace or lemon-juice>to taste to give it a flavour. Time. — 5 minutes to simmer. Average cost for this quantity, Id. Note , — This sauce may be flavoured with very finely-shredded shalot. CBEAM, Stone, of tous les Mois. ingredients - — £ lb. of preserve, 1 pint Cream, Vanilla of milk, 2 oz. of lump sugar, 1 heaped tablespoonful of tous les mois, 3 drops of essence of cloves, 3 drops of almond* flavouring. Mode. —Place the preserve at the bottom of a glass dish ; put the milk into a lined saucepan, with the sugar, and make it boil. Mix to a smooth batter the tous les mois with a very little cold milk ; stir it briskly into the boiling milk, add the flavouring, and simmer for 2 minutes. When rather cool, but before turning solid, pour the cream over the jam, and ornament it with strips of red -currant jelly or preserved fruit. Time. — 2 minutes. Average cost, lOd. Suffi- cient for 4 or 6 persons. Seasonable at any time. CREAM, Swiss. Ingredients. — \ lb. of macaroons or 6 small sponge-cakes, 1 sherry, 1 pint of cream, 5 oz. of lump sugar, 2 large table- spoonfuls of arrowroot, the rind of 1 lemon, the juice of ^ lemon, 3 table- spoonfuls of milk. Mode. — Lay the ma- caroons or sponge-cakes in a glass dish, and pour over them as much sherry as will cover them, or sufficient to soak them well. Put the cream into a lined sauce- pan, with the sugar and lemon-rind, and let it remain by the side of the fire until the cream is well flavoured, when take out the lemon-rind. Mix the arrowroot smoothly with the cold milk ; add this to the cream, and let it boil gently for about 3 minutes, keeping it well stirred. Take it off the tire, stir till nearly cold, whon add the lemon »uice, and pour the whole over the cakes. Garnish the cream with strips of angelica, or candied citron cut thin, or bright-coloured jelly or preserve. This cream is exceedingly delicious, fla- voured with vanilla instead of lemon : when this flavouring is used the sherry may be omitted, and the mixture poured over the dry cakes. Time. — About i hour to infuse the lemon-rind ; 5 minutes to boil the cream. Average cost, with cream at 1*. per pint, 3s. Sufficient for 5 or f persons. Seasonable at any time. CBEAM, Vanilla. Ingredients. — 1 pint of milk, the yolk» of 8 eggs, 6 oz. of sugar, 1 oz. of isinglass, flavouring to taste of essence of vanilla. Mode. — Put the milk and sugar into a saucepan, and let it get hot over a slow fire; beat up the yolks of the eggs, to which add gradually the sweetened milk I 88 THE DICTIONARY OF COOKERY, Cream, Whipped flavour the whole with essence of vanilla, put the mixture into a jug, and place this jug in a saucepan of boiling water. Stir the contents with a wooden spoon one way until the mixture thickens, but do not allow it to boil, or it will be full of lumps. Take it off the fire ; stir in the i s i n glass, which should be p reviously vaihlla-cbe am mould. dissolved in about j pint of water, and boiled for 2 or 3 minutes ; pour the cream into an oiled mould, put it in a cool place to set, and turn it out carefully on a dish. In- stead of using the essence of vanilla, a pod may be boiled in the milk until the flavour is well extracted. A pod, or a pod and a half, will be found suf- ficient for the above proportion of in- gredients. Time. — About 10 minutes to stir the mixture. Average cost, with the best isinglass, 2s. 6d. Sufficient to fill a quart mould. Seasonable at any time. CREAM, WTiipped, for putting on Trifles, serving in Glasses, &c. Ingredients . — To every pint of cream allow 3 oz. of pounded sugar, 1 glass of sherry or any kind of sweet white wine, the rind of ^ lemon, the white of 1 egg. Mode . — Rub the sugar on the lemon- rind, and pound it in a mortar until quite fine, and beat up the white of the egg until quite stiff ; put the cream into a large bowl, with the sugar, wine, and beaten egg, and whip it to a froth ; as fast as the freth rises take it off with a skimmer, and put it on a sieve to drain in a cool place. This should be made the day before it is wanted, as the whip is Shen so much firmer. The cream should h© whfpned in a co^ 1 plane, and in sum- Crust, Common mer over ice, if it is obtainable. A plain whipped cream may be served on a glass dish, and garnished with strips of ange- lica, or pastry-leaves, or pieces of bright- coloured jelly : it makes a very pretty addition to the supper-table. Time . — About 1 hour to whip the cream. A verage cost, with cream at Is. per pint. Is. 9d. Sufficient for 1 dish or 1 trifle. Seasonable at any time. CRUMPETS. These are made in the same manner as muffins, only, in making the mixture, let it be more like batter than dough. Let it rise for about £ hour ; pour it into iron rings, which should be ready on a hot-plate ; bake them, and when one side appears done, turn them quickly on the other. To toast them, have ready a very bright clear fire ; put the crumpet on a toasting-fork, and hold it before the fire, not too close, until it is nicely brown on one side, but do not allow it to blacken ; turn it, and brown the other side ; then spread it with good butter, cut it in half, and, when all are done, pile them on a hot dish, and send them quickly to table. Muffins and crumpets should always be served on separate dishes, and both toasted and served as expeditiously as possible. Time. — From 10 to 15 minutes to bake them. Sufficient. — Allow 2 crum- pets to each person. CRUST, Butter, for Boiled Pud- dings. Ingredients. — To every lb. of flour al- low 6 oz. of butter, ^ pint of water. Mode. — With a knife, work the flour to a smooth paste with ^ pint of water ; roll the crust out rather thin ; place the butter over it in small pieces, dredge lightly over it some flour, and fold the paste over ; repeat the rolling once more, and the crust will be ready for use. It may be enriched by adding another 2 oz. of butter ; but, for ordinary pur- poses, the above quantity will be found quite sufficient. Average cost, 6d. per lb. CRUST, Common, for Raised Pies. Ingredients. — To every lb, of flour al- low ^ pint of water, 1J oh. of butter, 1J o». of lard, § saltspoonful of salt. Mode. — Put into a saucepan the water , when it boils, add the butter and lard, and when these are ©ejted, make a h<& THE DICTIONARY OF COOKERY. 89 Crust, Dripping in the middle of the flour ; pour in the water gradually, beat it well with a wooden spoon, and be particular in not making the paste too soft. When it is well mixed, knead it with the hands until quite stiff, dredging a little flour over the pa*te and board to prevent them from sticking. When it is well kneaded, place it before the fire, with a cloth covered over it, for a few minutes ; it will then be more easily worked into shape. This paste does not taste so nicely as a richer one, but it is worked with greater facility, and answers just as well for raised pies, for the crust is seldom eaten. Average cost, 5 d. per lb. CRUST, Dripping, for Kitchen Pud- dings, Pies, &e. Ingredients. — To every lb. of flour al- low 6 oz. of clarified beef dripping, £ pint of water. Mode. — After having clarified the dripping, weigh it, and to every lb. of flour allow the above proportion of dripping. With a knife, work the flour into a smooth paste with the water, roll- ing it eut three times, each time placing on the crust 2 oz. of the dripping broken into small pieces. If this paste is lightly made, if good dripping is used, and not too much of it, it will be found good ; and by the addition of two tablespoonfuls of fine moist sugar, it may be converted into a common short crust for fruit pie3. Average cost, id. per lb. CRUST, Lard or Plead. Ingredients. — To every lb. of flour al- low | lb. of lard or flead, ^ pint of water, ^ saltspoonful of salt. Mode. — Clear the flead ' r om skin, and slice it into thin flakes ; rub it into the flour, add the salt, and work the whole into a smooth paste, with the above proportion of water ; fold the paste over two or three times, beat it well with the rolling-pin, roll it out, and it will be ready for use. The crust made from this will be found extremely light, and may be made into cakes or tarts ; it may also be very much enriched by adding more flead to the same proportion of flour. Average cost , 8 d. per lb. CRUST, Suet, for Pies or Puddings. Ingredients. — To every lb. of flour al- low o or 6 oz. of beef suet, ^ pint of water. Mode, -—Free the suet from skin and Crust, good Short shreds, chop it extremely fine, and rub it well into the flour ; work the whole to a smooth paste with the above propor- tion of water ; roll it out, and it is ready for use. This crust is quite rich enough for ordinary purposes, but when a better one is desired, use from h to if lb. of suet to every lb. of flour. Some cooks, for rich crusts, pound the suet in a mortar, with a small quantity of butter. It should then be laid on the paste in small pieces, the same as for puff-crust, and will be found exceedingly nice for hot tarts. 5 oz. of suet to every lb. of flour will make a very good crust ; and even ^ lb. will answer very well for children, or where the crust is wanted very plain. Average cost, 5d. per lb. CRUST, Common Short. Ingredients . — To every lb. of flour al- low 2 oz. of sifted sugar, 3 oz. of butter, about ^ pint of boiling milk. Mode . — Crumble the butter into the flour as finely as possible, add the sugar, and work the whole up to a smooth paste with the boiling milk. Roll it out thin, and bake in a moderate oven. Average cost, 6d. per lb. CRUST, Very good Short for Fruit Tarts. Ingredients . — To every lb. of flour al- low ^ or j lb. of butter, 1 tablespoonful of sifted sugar, J pint of water. Mode . — Rub the butter into the flour, after having ascertained that the latter is perfectly dry ; add the sugar, and mix the whole into a stiff paste with about ^ pint of water. Roll it out two or three times, folding the paste over each time, and it will be ready for use. Average cost, li. let. per lb. CRUST, Another good Short. Ingredients . — To every lb. of flour al- low 8 oz. of butter, the yolkn of 2 eggs, 2 oz. of sifted sugar, about j pint of milk. Mode . — Rub the butter into the flour, add the sugar, and mix the whole as lightly as possible to a smooth paste, with thf yolks of the eggs well beaten, and the milk. The proportion of the latter in- gredient must be judged of by the size of the eggs ; if these are large so much will not be required, and more if the eggs are smaller. A.verage cost, 1«. per lb. 00 THE DICTIONARY OF COOKERY. Cucumber Sauce CUCUMBER SAUCE. Ingredient s. — 3 or 4 cucumbers, 2 oz. of butter, 6 tablespoonfuls of brown gravy. Mode. — Peel the cucumbers, quarter them, and take out the seeds ; cut them into small pieces, put them in a cloth, and rub them well to take out the water that hangs about them. Put the butter in a saucepan, add the cu- cumbers, and shake them over a sharp fire until they are of a good colour ; then pour over them the gravy, mixed with the cucumbers, and simmer gently for 10 minutes, when it will be ready to serve. Time. — Altogether, % hour. CUCUMBER SAUCE, White. Ingredients. — 3 or 4 cucumbers, ^ pint of white stock, cayenne and salt to taste, the yolks of 3 eggs. Mode. — Cut the cucumbers into small pieces, after peel- ing them and taking out the seeds. Put them in the stewpan with the white stock and seasoning ; simmer gently till the cucumbers are tender, which will be in about i hour. Then add the yolks of the eggs, well beaten ; stir them to the sauce, but do not allow it to boil, and serve very hot. Time. — Altogether, J hour. CUCUMBEB SOUP (French Re- ' cipe). Ingredients. — 1 large cucumber, a piece of butter the size of a walnut, a little chervil and sorrel cut in large pieces, salt and pepper to taste, the yolks of 2 egg3, 1 gill of cream, 1 quart of medium stock. Mode. — Pare the cucumber, quar- ter it, and take fcut the seeds ; cut it in thin slices, put these on a plate with a little salt, to draw the water from them ; drain, and put them in your stewpan with the butter. When they are warmed through, without being browned, pour the stock on them. Add the sorrel, cher- vil, and seasoning, and boil for 40 mi- nutes. Mix the well-beaten yolks of the eggs with the cream, which add at the moment of serving. Time. — 1 hour. Average cost, Is. 2d. per quart. Sufficient for 4 persons. Seasonable from June to September. CUCUMBER VINEGAR (a very nice addition to Salads). Ingredients. — 10 large cucumbers, or 12 smaller oo«u l quart of vinegar, 2 Cucumbers, to DresB onions, 2 shalots, 1 tablespoonful of salt, 2 tablespoonfuls of pepper, J teaspoonful of cayenne. Mode.-— Pare and slice the cucumbers, put them in a stone jar or wide-mouthed bottle with the vinegar; slice the onions and shalots, and add them, with all the other ingredients, to the cucumbers. Let it stand 4 or 5 days, boil it all up, and, when cold, strain the liquor through a piece of muslin, anc. store it away in small bottles well sealed. This vinegar is a very nice addition to gravies, hashes, &c., as well as a great improvement to salads, or to eat with cold meat. CUCUMBERS, to Dress. Ingredients. — 3 tablespoonfuls of salad- oil, 4 tablespoonfuls of vinegar, salt and pepper to taste. Mode. — Pare the cu- cumber, cut it equally into very thin CUCUMBBB-8LICES. shoes, and commence cutting from the thick end; if commenced at the stalk, the cucumber will most likely have an exceedingly bitter taste, far from agree- able. For the purpose of slicing cucum- bers evenly and very thin, we recommend the slice in preference to an ordinary knife. Put the shoes into a dish, sprinkle over salt and pepper, and pour over oil and vinegar in the above pro- sliced oucumbees. portion ; turn the cucumber about, and it is ready to serve. This is a favourite accompani- ment to boiled salmon, is a nice addition to all descriptions of salads, and makes a pretty garnish to lobster salad. Aver- age cost, when scarce, 1 *. to 2s. 6d . ; when cheapest, may be had for Id. each. Seasonable. — Forced from the beginning of March to the end of June ; in full sea- son in July, August, and September. THE DICTIONARY OF COOKERY. .91 Cucumbers, Fried CUCUMBERS, Fried, Ingredients. — 2 or 3 cucumbers, pepper and salt to taste, flour, oil or butter. Mode. — Pare the cucumbers, and cut them into slices of an equal thickness, commencing to slice from the thick and not the stalk end of the cucumber. Wipe the slices dry with a cloth, dredge them with flour, and put them into a pan of boiling oil or butter ; keep turning them about until brown ; lift them out of the an, let them drain, and serve, piled ghtly in a dish. These will be found a great improvement to rump-steak : they should be placed on a dish with the steak on the top. Time. — 5 minutes. Average cost, when cheapest, 1 d. each. Sufficient for 4 or 5 persons. Seasonable. — Forced from the beginning of March to the end of J une ; in Ml season in July and August. CUCUMBERS & la Poulette. Ingredients. — 2 or 3 cucumbers, salt and vinegar, 2 oz. of butter, flour, | pint of broth, 1 teaspoonM of minced parsley, a lump of sugar, the yolks of 2 eggs, salt and pepper to taste. Mode. — Pare and cut the cucumbers-into slices of an equal thickness, and let them remain in a pickle of salt and vinegar for ^ hour, then drain them fully avoid washing the fruit. THE DICTIONARY OS' COOKERY. Currants, Iced CURRANTS, Iced, for Dessert. Ingredients. — J pint of water, the whites of 2 eggs, currants, pounded sugar. Mode. — Select very fine bunches of red or white currants, and well beat the whites of the eggs. Mix these with the water ; then take the currants, a bunch at a time, and dip them in ; let them drain for a minute or two, and roll them in very fine- pounded sugar. Lay them to dry on paper, when the sugar will crystallize round each currant, and have a very pretty effect. All fresh fruit may be prepared in the same man- ner ; and a mixture of various fruits iced in this manner, and arranged on one dish, looks very well for a summer dessert. Time. — ^ day to dry the fruit. Average cost, 8 d. for a pint of iced cur- rants. Seasonable in summer. CURRY. Ingredients. — Veal, mutton, fowl, or rabbit ; a large onion, butter, brown gravy or stock, a tablespoonful of curry- powder. Mode. — Let the meat be half fried. Cut the onion into small pieces, and fry it in butter till quite brown ; add the meat, with a small quantity of brown gravy or stock, also the curry-powder, anc' stew all for about 20 minutes. This is for a dry curry ; more gravy and curry- powder can be used if preferred. Time. — 20 minutes. Seasonable at any time. CURRY ST. LEONARDS. Ingredients. — Chicken, or any meat ; 2 tablespoonfuls of butter, 2 tablespoon- fuls of curry-powder, 4 or 5 leaves of mint, a teacup of good gravy, salt, a dessertspoonful of vinegar, 3 tablespoon- fuls of cream. Mode. — Fry together for 10 minutes the butter, curry-powder, and mint ; then add the meat cut into dice , also the gravy, salt, and vinegar. Let all these simmer for 20 minutes, and then pour over the cream, and serve quite hot. Time.— 30 minutes. Seasonable at any time. CURRY-POWDER (Pounded on Dr. Kitchener’s Recipe). Ingredients. — ^ lb. of coriander-seed, \ lb', of turmeric, 2 oz. of cinnamon- eeed, \ oz. of cayenne, 1 oz. of mustard, 1 oz. of ground ginger, | ounce of all- spice, 2 oz. of fenugreek seed. Mode. — nit all the ingredients in a cool oven, Custards, Boiled where they should remain one night; then pound them in a mortar, rub them through a sieve, and mix thoroughly together ; keep the powder in a bottle, from which the air should be completely excluded. CURRY-POWDER (Capt. White’s Recipe; most excellent). Ingredients. — 1 lb. of pale turmerio seed, 4 oz. of dimming seed, 8 oz. of coriander seed, 4 oz. of black pepper, 2 oz. of cayenne pepper, 4 oz. of Jamaica ginger, 10 oz. of caraway seed, j oz. of cardamums. Mode. — Mix together all these ingredients, well pounded, and then place the mixture in the sun, or before the fire, stirring it frequently. Average cost, 5s. 2d. Note. — This will be found a most excel- lent curry-powder, if care be taken to purchase the ingredients at a good druggist’s. CUSTARDS, Boiled. Ingredients. — 1 pint of milk, 5 eggs, 3 oz. of loaf sugar, 3 laurel -leaves, or the rind of \ lemon, or a few drops of essence of vanilla, 1 tablespoonful of brandy. Mode. — Put the milk into a lined saucepan, with the sugar and which- ever of the above flavourings may be pre- ferred (the lemon-rind flavours custards most deliciously), and let the milk steep by the side of the fire until it is well flavoured. Bring it to the point of boiling, then strain it into a basin ; CC8TABD8 IK GLASSES, whisk the eggs well, and, when the milk has cooled a little, stir in the eggs, ami strain this mixture into a jug. Place this jug in a saucepan of boiling water over the fire ; keep stirring the custard one way until it thickens; but on no account allow it to reach the boiling point, as it will instantly curdle and be full of lumps. Take it off the fire, stir in the brandy, and when this is well mixed with the custard, pour it into glasses, which should be rather more than three-parts full; grate a little nutmeg over the top, and the dish it ready for table. To make custards look 96 TAB DICTIONARY OF COOKERY, Custard Pudding, Baked and eat better, ducks’ eggs should be used, when obtainable; they add very much to the flavour and richness, and so many are not required as of the ordinary eggs, 4 ducks’ eggs to the pint of milk making a delicious custard. When desired extremely rich and good, cream should be substituted for the milk, and double the quantity of eggs used to those mentioned, omitting the whites. Time. — ^ hour to infuse the lemon-rind, about 10 minutes to stir the custard. Average cost, 8 d. Sufficient to till 8 custard -glasses. Seasonable at any time. CUSTARD PUDDING, Baked. Ingredients.— \\ pint of milk, the rind of \ lemon, | lb. of moist sugar, 4 eggs. Mode. — Put the milk into a saucepan with the sugar and lemon-rind, and let this infuse for about £ hour, or until the milk is well flavoured ; whisk the eggs, yolks and whites ; pour the milk to them, stirring all the while ; then have ready a pie-dish, lined at the edge with paste ready baked ; strain the custard into the dish, grate a little nutmeg over the top, and bake in a very slow oven for about £ hour, or rather longer. The flavour of this pudding may be varied by substituting bitter almonds for the lemon-rind ; and it may be very much enriched by using half cream and half milk, and doubling the quantity of eggs. Time. — o to $ hour. Average cost, i)d. Sufficient for 5 or 6 persons. Seasonable at any time. iVote. — This pudding is usually served cold with fruit tarts. CUSTARD PUDDING, Boiled. Ingredients. — 1 pint of milk, 1 table- spoonful of flour, 4 eggs, flavouring to , taste. Mode. — Flavour the milk by infusing in it a little lemon-rind or cin- namon ; whisk the eggs, stir the flour gradually to these, and pour over them the milk, and stir the mixture well. Butter a basin that will exactly hold it ; put in the custard, and tie a floured cloth over ; plunge it into boiling water, and turn it about for a few minutes, to prevent the flour from settling in one part. Boil it slowly for £ hour ; turn it out of the basin, and serve. The pudding may be garnished with red- currant jelly, and sweet sauce may be sent to tabk* with it. Time. — £ hour. Custard Tartlets Average cost, Id. Sufficient for 6 or 6 persons. Seasonable at any time. CUSTARD SAUCE, for Sweet Pud* dings or Tarts. Ingredients.— \ pint of milk, 2 eggs 3 oz. of pounded sugar, 1 tablespoonful of brandy. Mode. — Put the milk in a very clean saucepan, and let it boiL Beat the eggs, stir to them the mill, and pounded sugar, and put the mixtuie into a jug. Place the jug in a saucepan of boiling water ; keep stirring well until it thickens, but do not allow it to boil, or it will curdle. Serve the sauce in a tureen, stir in the brandy, and grate a little nutmeg over the top. This sauce may be made very much nicer by using cream instead of milk ; but the above recipe will be found quite good enough for ordinary purposes. Average cost, 6d. per pint. Sufficient, this quantity, for 2 fruit tarts, or I pudding. CUSTARD TARTLETS, or Fan- chonnettes. Ingredients. — For the custard, 4 eggs, } pint of milk, 2 oz. of butter, 2 oz. of pounded sugar, 3 dessertspoonfuls of flour, flavouring to taste ; the whites of 2 eggs, 2 oz. of pounded sugar. — • Well beat the eggs; stir to them the milk, the butter, which should be beaten to a cream, the sugar, and flour ; mix these ingredients well together, put them into a very clean saucepan, and bring them to the simmering point, but do not allow them to boil. Flavour with essence of vanilla, bitter almonds, lemon, grated chocolate, or any flavouring ingredient that may be preferred. Line some round tartlet-pans with good puff-paste • fill them with the custard, and bake in a moderate oven for about 20 minutes* then take them out of the pans ; let them cool, and in the meantime whisk the whites of the eggs to a stiff froth • stir into this the pounded sugar, and spread smoothly over the tartlets a little of this mixture. Put them in the oven again to set the icing, but be particular that they do not scorch ; when the icing looks crisp, they are done. Arrange them, piled high in the centre, on a white napkin, and garnish the dish, and is between the tartlets, with strips of bright jelly, or very firmly-made pre- serve. Time. — 2G minutes to bake the THE DICTIONARY OP COOKERY, 97 Cutlet, the Invalid’s tartlets ; 5 minutes after being iced. Average cost, exclusive of the paste, 1*. Sufficient to fill 10 or 12 tartlets. Season- able at any time. Note. — The icing may be omitted on the top of the tartlets, and a spoonful of any kind of preserve put at the bot- tom of the custard instead : this varies both the flavour and appearance of this dish. UTLET, the Invalid’s. Ingredients. — 1 nice cutlet from a loin or neck of mutton, 2 teacupfuls of water, 1 very small stick of celery, pepper and salt to taste. Mode. — Have the cutlet cut from a very nice loin or neck of mutton ; take off all the fat ; put it into a stewpan, with the other ingredients ; stow very gently indeed for nearly 2 hours, and skim off every particle of fat that may rise to the surface from time to time. The celery should be cat into thin slices before it is added to the meat, and care must be taken not to put in too much of this ingredient, or the dish will not be good. If the water is allowed to boil fast, the cutlet will be hard Time. —2 hours’ very gentle stewing. Average cost, 6d. Sufficient for 1 person. Sea’ able at any time. CUTLETS, Mutton, Italian. Ingredients. — About 3 lbs. of the neck of mutton, clarified butter, the yolk of 1 egg, 4 tablespoonfuls of bread crumbs, 1 tablespoonful of minced savoury herbs, 1 tablespoonful of minced parsley, 1 tea- spoonful of minced shalot, 1 saltspoonful of finely-chopped lemonpeel ; pepper, salt, and pounded mace to taste ; flour, A pint of hot broth or water, 2 teaspoon- fuls of Harvey’s sauce, 1 teaspoonful of K>y, 2 teaspoonfuls of tarragon vinegar, / tablespoonful of port wine. Mode . — tut the mutton into nicely-shaped cut- lets, flatten them, and trim off some of the tat, dip them in clarified butter, and then into the beaten yolk of an egg. Mix well together bread crumbs, herbs, parsley, shalot, lemon-peel, and season- ing in the above proportion, and cover the cutlets with these ingredients. Melt some butter in a frying-pan, lay in the outlets, and try them a nice brown ; take them out, and keep them hot before the fire. Dredge some flour into the pan, and if there is not sufficient butter, add a little more; stir till it looks brown* Dampfhudeln then put in the hot broth or water, and the remaining ingredients ; give one boil, and pour round the cutlets. If the gravy should not be thick enough, add a little more flour. Mushrooms, when obtain- able, are a great improvement to this dish, and when not in season, mushroom- powder may be substituted for them. Time. — 10 minutes; rather longer, shoul< the cutlets be very thick. Average cost, 2s. 9ake them in a brisk oven. Sufficient for 10 or 12 dampfnudeln. Seasonable at any time. DAMSON CHEESE. Ingredients. — Damsons ; to every lb. of fruit pulp allow £ lb. of loaf sugar. Mode. -Pick the stalks from the damsons, and f «it them into a preserving-pan ; simmer hem over the fire until they are soft, oc- casionally Stirl ing them, then beat them through a coarse sieve, and put the pulp tod juice into the preserving-pan, with sugar in the above proportion, having previously carefully weighed them. Stir the sugar well in, and simmer the dam- rons slowly for 2 hours. Skim well, then noil the preserve quickly for £ hour, or until it looks firm and hard in the spoon; put it quickly into shallow pots, or very tiny earthenware moulds, and when cold, cover it, with oiled papers, and the jars with tissue-paper brushed over on both sides with the white of an egg. A few of the stones may be cracked, and the kernels boiled with the damsons, which very much improves the flavour of the cheese. Time. — 1 hour to boil the damsons without the sugar ; 2 hours to simmer them slowly, ^ hour quickly. Average cost, from 8 d. to lOd per J-l». pot. Sufficient. — 1 pint of damsons to make a very small pot of cheese. Sea- sonable. — Make this in September or October. DAMSON JAM. Ingredients. — Damsons ; to every lb. of fruit allow jf lb. of loaf sugar. Mode.— Have the fruit gathered in dry weather, ick it over, and reject any that is at all lemished. Stone the damsons, weigh them, and to every lb. allow $ lb. of loaf sugar. Put the fruit and sugar i nto a pre- serving-pan ; keep stirring them gently until the sugar is dissolved, and carefully remove the scum as it rises. Boil the jam for about an hour, reckoning from the time it commences to simmer all over alike : it must be well stirred all the time, or it will be liable to burn and stick >o the pan, which will cause the jam to 4Ave a very disagreeable flavour. When Damsons, Baked the jam looks firm, and the iuioe appears to set, it is done ; then take it off the fire, put it into pots, cover it down, when quite cold, with oiled and egged papers, and store it away in a dry place. Time. — 1 hour after the jam simmers all over Average cost, from fid to 8 d. per lb. pot. Sufficient. — 1£ pint of damsons for a lb. ot. Seasonable. — Make this in Septem- er or October. DAMSON PUDDING. Ingredients. — 1A pint of damsons, } (t>. of moist sugar, 4 lb. of suet or butter crust. Mode. — Make a suet crust with J lb. of flour by recipe ; line a buttered pudding-basin with a portion of it; fill the basin with the damsons, sweeter them, and put on the lid ; pinch the edges of the crust together, that the juice does not escape ; tie over a floured cloth, put the pudding into boiling water and boil from 2k to 3 hours. Time.— 2A to 3 hours. Average cost, 8d. Suffi- cient for 6 or 7 persons. Seasonable ii September and October. DAMSON TART Ingredients.— \\ pint of damsons, i lb of moist sugar, A l6. of short or puff crust Mode. — Put the damsons, with the sugai between them, into a deep pie-dish, in the midst of which place a small cup or jar turned upside down ; pile the fruit high in the middle, line the edges of the dish with short or puff crust, whichever may be preferred ; put on the cover, or- nament the edges, and bake from i to j hour in a good oven. If puff-crust is used, aboit l() minutes before the pie is done, tali? it out of the oven, brush it over with the white of an egg beaten to a froth with the blade of a knife ; strew some silted sugar over, and a few drops of water, and put the tart back to finish baking: with short crust, a little plain sifted sugar, sprinkled over, is all that will be required. Time.— I to £ hour. Average cost, 10a!. Sufficient for 5 or fl persons. Seasonable in September anu October. DAMSONS, Baked, for Winter use. Ingredients.— Ho every lb. of fruit al- low 6 oz. of pounded sugar ; melted mub ton suet. . Mode. — Choose sound fruit; not too ripe ; pick off the stalks, weigh it, and to every lb. allow the above pre> Tflg fUCTlONA&Y OP COOKERY. 03 Damsons, Compdte of. portion of pounded sugar. Put the fruit into large ary stone jars, sprinkling the sugar amongst it ; cover the jars with sauce's, place them in a rather cool oven, and bake the fruit until it is quite ten- der. When cold, cover the top of the fruit with a piece of white paper cut to the size of the jar ; pour over this melted mutton suet about an inch thick, and cover the tops of the jars with thick brown paper well tied down. Keep the jars in a cool dry place, and the fruit will remain good till the following Christ- mas, but not much longer. Time . — From 5 to 6 hours to bake the damsons in a very cool oven. Seasonable in September and October. damsons, Compote of, Ingredient *. — lquartof damsous, 1 pint of syrup ( see Syrup), Mode.— Procure sound ripe damsons, pick the stalks from tnem, and put them into boiling syrup made by the recipe. Simmer them gently until the fruit is tender, but not suffi- ciently soft to break ; take them up, boil the syrup for 5 minutes, pour it over the damsons, and serve. This should be sent to table in a glass dish. Time . — About ^ hour to simmer the damsons ; 5 mi- nutes to boil the syrup. Average cost, 9d. Sufficient for loro persons. Season- able in September and October. DAMSONS, Preserved. Ingredients . — To every quart of dam- sons allow ^ lb. of loaf sugar. Mode . — Put the damsons (which should be picked from the stalks and quite free from blemishes) into a jar, with pounded sugar sprinkled amongst them in the above proportion; tie the jar closely down, set it in a saucepan of cold water ; bring it gradually to boil, and simmer gently until the damsons are soft, without being broken. Let them stand till cold ; then strain the juice from them, boil it up well, strain it through a jelly-bag, and pour it over the fruit. Let it cool, cover with oiled papers, and the jars with tissue- paper brushed over on both sides with the white of an egg, and store away in a dry place. Time. — About £ hour to simmer the fruit after the water boils ; 1 hour to boil the juice. Seasonable . — Mak e this in September or October. December— Bills of Pare DAMSONS, or any kind of Plums, to Preserve. (Useful in Winter.) Ingredients. — Damsons or plums ; boil- ing water. Mode. — Pick the fruit into clean dry stone jars, taking care to leave out all that are broken or blemished. When full, pour boiling water on the plums, until it stands one inch above the fruit ; cut a piece of paper to fit the in- side of the jar, over which pour melted mutton- suet ; cover down with brown paper, and keep the jars in a dry cool place. When used, the suet should be removed, the water poured off, and the jelly at the bottom of the jar used and mixed with the fruit. SeasunoMe in Sep teai tier and October. DARIOLES A LA VANILLE. (Sweet Entremets.) Ingredients. — j pint of milk, ^ pint of cream, 2 oz. of flour, 3 oz, of pounded sugar, 6 eggs, 2 oz. of butter, puff- paste, flavouring of essence of vanilla. Mode . — Mix the flour to a smooth batter, with the milk ; stir in the cream, sugar, the eggs, which should be well whisked, and the butter, which should be beaten to a cream. Put in some essence of vanilla, drop by drop, until the mixture is well flavoured ; line some dariole-moulds with puff-paste, three-parts till them with the batter, and bake in a good oven from 25 to 35 minutes. Turn them out of the moulds on a dish, without breaking them ; strew over sifted sugar, and serve. The flavouring of the darioles may be varied by substituting lemon, cinnamon, or almonds, for the vanilla. Time. — 25 to 35 minutes. A oeragi cost, lx. 8 d. Sufficient to fill 6 or 7 dariole- moulds. Seasonable at any time. DECEMBER— BILLS OP PARE. Dinner for 18 persona. First Course. THE DICTIONARY OP COOKERY. IOC December— Bills of Fare Second Count, Haunch of Mutton. © %4 *3 Ham and Brussels W o Sprouts. o3 1 Vase of A O o o s Flowers. Game Pie. ** U-, © © W Boiled Turkey and © £ Celery Sauce. -2 UQ Entries. Fillets of Grouse and Sauce Piqnante. T3 o a a ©‘ i 00 O .2 5 Vase of 03 c Flowers. rj © a -p rt- © £3 GO Sweetbreads. Third Count. r3 t> © *T3 5 2- «■ o © o Pheasants, removed by Plum -Pudding. Vanilla Cream. 2 S o P * 9p. -S' 3 .*•3 Vase of Flowers. Wild Ducks, removed by Iced Pudding. H." 5 £ O T3 £ § GO fl Cud (8 Pe Blancmange. § ja tj a ® Dessert and Ices. Dinner for 12 persons. Course. — Game soup ; olear ver- micelli soup ; codfish au gratin ; fillets of whitings it la tnaitre d’hdtel. Entrees. — Filet de boeuf and sauce piquante ; fri- casseed chicken ; oyster patties ; curried rabbit. Second Course. — Roast turkey and sausages ; boiled leg of pork and vegetables ; roast goose ; stewed beef k la Jardinifere. Third Course. — Widgeon; partridges ; Charlotte aux pommes ; December— Dinners for 0 persons. mince pies ; orange jelly, lemon cream : apple tart ; cabinet pudding. Dessert and ices. Dinner for 10 persons. First Course. — Mulligatawny soup ; fried slices of codfish ; solos k la cr6me. Entrees. — Croquettes of fowl ; pork cut- lets and tomato sauce. Second Course. — Roast ribs of beef ; boiled turkey and celery sauce ; tongue, garnished ; lark pudding ; vegetables. Third Course. — Roast hare ; grouse ; plum-pudding ; mince pies ; Charlotte k la Parisienne ; cheesecakes ; apple tart ; Nesselrode pudding. Dessert and ices. Dinner for 8 persons. First Course. — Carrot soup ; crimped cod and oyster sauce ; baked soles. En- trees. — Mutton kidneys k la Fran$aise, oyster patties. Stroud Course. — Boiled beef and vegetables ; marrow-bones ; roast fowls and water-cresses ; tongue, garnished ; game pie. Third Course. — Partridges ; blancmange ; compote of apples; vol-au-vent of pears; aim /nd cheesecakes ; lemon pudding. Dessert and ices. Dinners for 6 persons. First Course. — Rabbit soup ; brill and shrimp sauce. Entries. — Curried fowl; oyster patties. Second Course. — Roast turkey and sausages ; boiled leg of pork ; vegetables. Third Course. — Hunters’ pudding ; lemon cheesecakes ; apple tart ; custards, in glasses ; raspberry cream. Dessert. First Course. — Ox-tail soup ; crimped cod and oyster sauce. Entrees . — Savoury rissoles ; fowl scollops k la Bechamel. Second Course. — Llaunch of mutton ; boiled chickens and celery sauce ; bacon* cheek, garnished with Brussels sprouts ; vegetables. Third Course. — Snipes ; orange jelly ; cheesecakes ; apples k la Portugaise ; apricot-jam tartlets ; souffl of rice. Dessert. First Course . — Vermicelli soup ; sole* k la maitre d’h6tel ; fried eels. Entrees. — Pork cutlets and tomato sauce ; ragout of mutton kla Jardinibre. Second Course, — Roast goose ; boiled leg of mutton and vegetables. Third Course. — Pheasants:, whipped cream ; meringues ; compGte or THE DICTIONARY OF COOKERY. 101 December, Plain Family Dinners Normandy pippins; mince pies; plum- pudding. Dessert. First Course. — Carrot soup ; baked eod ; fried smelts. Entrees. — Stewed rump-steak & la Jardiniere ; fricasseed chicken. Second Course. — Roast leg of mutton, boned and stuffed ; boiled turkey and oyster sauce ; vegetables. Third Course. — Wild ducks ; fancy pastry ; lemon cream ; damson tart, with bottled fruit ; custards, in glasses ; cabinet pud- ding. Dessert. DECEMBER, Plain Family Dinners for. Sunday. — 1. Carrot soup. 2. Roast beef, horseradish sauce, vegetables. 3. Plum-pudding, mince pies. Monday.—!. Fried whitings, melted butter. 2. Rabbit pie, cold beef, mashed potatoes. 3. Plum-pudding cut in slices and warmed, apple tart. Tuesday. — 1. Hashed beef and broiled bones, pork cutlets and tomato sauce ; vegetables. 2. Baked lemon pudding. Wednesday. — 1. Boiled neck of mutton and vegetables, — the broth served first with a little pearl barley or rice boiled in it. 2. Bakewell pudding. Thursday. — 1. Roast leg of pork, apple sauce ; vegetables. 2. Rice snowballs. Friday. — 1. Soles k la cr&me. 2. Cold pork and mashed potatoes, broiled rump- steaks and oyster sauce. 3. Rolled jam pudding. Saturday. — 1. The remains of cold pork curried, dish of rice, mutton cutlets and mashed potatoes. 2. Baked apple dump- lings. — Sunday. — 1- Roast turkey and sau- sages, boiled leg of pork, pease pudding ; vegetables. 2. Baked apple pudding, mince pies. Monday. — 1. Hashed turkey, cold pork, mashed potatoes. 2. Mincemeat pudding. Tuesday.— L Pea-soup made from li- quor in which pork was boiled. 2. Boiled fowls and celery sauce, vegetables. 3. Baked rice pudding. Wednesday. — 1. Roast leg of mutton, stewed Spanish onions, potatoes. 2. Baked rolled jam pudding. Thursday.—!. Baked cod’s head. 2. Cold mutton, roast hare, gravy and red- currant jelly. 3. Macaroni Friday. — 1. Hare soup, made with •took and remains of roast hare. 2. Dessert Hashed mutton, pork cutlets, and i lashed potatoes. 3. Open tarts, rice blancmange. Sa turday. — 1 . Rumpsteak-and-kidney pudding, vegetables. 2. Mince pioa, baked apple dumplings. DECEMBER, Things in Season. Fish. — Barbel, brill, carp, cod, crabs, eels, dace, gudgeons, haddocks, herrings, lobsters, oysters, perch, pike, shrimps, skate, sprats, soles, tench, thomback, turbot, whiting. Meal. — Beef, house lamb, mutton, pork, venison. Poultry. — Capons, chickens, fowls, geese, pigeons, pullets, rabbits, teal, tur- keys, widgeons, wild ducks. Game. — Hares, partridges, pheasants, snipes, woodcocks. Vegetables . — Broccoli, cabbages, car- rots, celery, leeks, onions, potatoes, parsnips, Scotch kale, turnips, winter spinach. Fruit. — Apples, chestnuts, filberts, grapes, medlars, oranges, pears, walnuts, dried fruits, such as almonds and raisins, figs, dates, &c., — crystallized preserves. DESSERT. With modems the dessert is not so profuse, nor does it hold the same rela- tionship to the dinner that it held with the ancients, — the Romans more espe- cially. On ivory tables they would spread hundreds of different kinds of raw, cooked, and preserved fruits, tarts, and cakes, as substitutes for the more substantial comestibles with which the guests were satiated. However, as late as the reigns of our two last Georges, fabulous sums were often expended upon fanciful des- serts. The dessert certainly repays, in its general effect, the expenditure upon it of much pains ; and it may be said, that if there be any poetry at all in meals, or the process of feeding, there is poetry in the dessert, the materials for which should be selected with taste, and, of course, must depend, in a great measure, upon the season. Pines, melons, grapes, peaches, nectarines, plums, strawberries, apples, pears, oranges, almonds, raisins, figs, walnuts, filberts, medlars, cherries, &c. &c., all kinds of dried fruits, and choice and delicately-flavoured cakes and biscuits, make up the dessert, together with the most costly and recherche wines. The shape of the di sties varies at different I periods, the prevailing fashion at present 102 THE DICTIONARY OP COOKER 1 Dessert being oval and circular dishes on stems. The patterns and colours are also subject to changes of fashion ; some persons selecting china, chaste in pattern and colour ; others, elegantly-shaped glass dishes on stems, with gilt edges. The beauty of the dessert services at the tables of the wealthy tends to enhance the splendour of the plate. The general mode of putting a dessert on table, now the elegant tazzas are fashionable, is, to place them down the middle of the table, a tall and short dish alternately ; the fresh fruits being arranged on the tall dishes, and dried fruits, bon-bons, &c., on small round or oval glass plates. The garnishing needs especial attention, as the contrast of the brilliant- coloured fruits with nicely -arranged foliage is very charming. The garnish par excellence for dessert is the ice-plant ; its crystallized dewdrops producing a marvellous effect in the height of summer, giving a most inviting seuse of coolness to the fruit it encircles. The double-edged mallow, strawberry, and vine leaves have a pleasing effect ; and for winter desserts, the bay, Cuba, and laurel are sometimes used. In tttwn, the expense and difficulty of ob- taining natural foliage is great, but paper and composite leaves are to be purchased at an almost nominal price. Mixed fruits oi the larger sort are now frequently served on one dish. This mode admits of the display of much taste in the ar- rangement of the fruit : for instance, a pine in the centre of the dish, surrounded with large plums of various sorts and colours, mixed with pears, rosy-cheeked apples, all arranged with a due regard to colour, have a very good effect. Again, apples and pears look well mingled with plums and grapes, hanging from the border of the dish in a n6glig<5 sort of manner, with a large bunch of the same fruit lying on the top of the apples. A dessert would not now be considered complete without candied and preserved fruits and confections. The candied fruits may be purchased at a less cost than they can be manufactured at home. They are preserved abroad in most orna- mental and elegant forms. And since, from the faculties of travel, we have be- come so familiar with the tables of the French, chocolate in different forms is Indispensable to our desserts. Olives, too, should not be omitted ; these should be served in a small, deep glass dish, with •little qf the liquor, or bme poured over. Dessert Dishes DESSERT DISHES. The tazza, or dish with stem, the same as that shown in our illustrations, is now the favourite shape for dessert-dishea The fruit can be arranged and shown to better advantage on these tall high dishes than on the short Hat ones. All the dishes are now usually placed down the centre of the table, dried and fresh fruit alternately, the former being ar- ranged on small round or oval glass plates, and the latter on the dishes with stems. The fruit should always be ga- thered on the same day that it is required for table, and should be tastefully ar- ranged on the dishes, with leaves between and round it. By purchasing fruits that are in season, a dessert can be supplied at a very moderate cost. These, with a few fancy biscuits, crystallized fruit, bon-bons, &c., are sufficient for an ordi- nary dessert. When fresh fruit cannot be obtained, dried and foreign fruits, compotes, baked pears, stewed Normandy pippins, &c. &c., must supply its place, with the addition of preserves, bon-bons, cakes, biscuits, &c. At fashionable ta- bles, forced fruit is served growing in pots, these pots being hidden in more ornamental ones, and arranged with the other dishes. A few vases of fresh flowers, tastefully arranged, add very much to the appearance of the dessert ; and, when these are not obtainable, a few paper ones, mixed with green leaves, answer very well as a substitute. In decorating a table, whether for luncheon, dessert, or supper, a vase or two of flowers should never be forgotten, as they add so much to the elegance of the tout ensemble. In summer and autumn, ladies residing in the country can always manage to have a few freshly-gathered flowers on their tables, and should never be without this inexpensive luxury. On the Continent, vases or epergnes filled with flowers are invariably placed down the centre of the dinner-table at regular distances. Ices for dessert are usually moulded ; when this is not the case, they are handed round in glasses, with wafers to accompany them. Preserved ginger is frequently handed round after ices, to prepare the palate for the delicious des- sert wines. A basin or glass of finely- pounded lump sugar must never be omit- ted at a dessert, as also a glass jug of fresh cold water (iced, if possible), and two goblets by it§ side. Crape emsors. THE DICTIONARY OF COOKERY. 108 Dessert Dishes Dessert Dishes S melon-knife and fork, and nutcrackers, should always be put on table, if there are dishes of fruit requiring them. Zests are sometimes served at the close of the dessert; such as anchovy toasts or bis- cuits. The French often serve plain or giated cheese with a dessert of fresh or dried fruits. At some tables, finger- glasses are placed at the right of each person, nearly half filled with cold spring water, and in winter with tepid water. These precede the dessert. At other tables, a glass or vase is simply handed round, filled with perfumed water, into which each guest dips the corner of his napkin, and, when needful, refreshes his lips and the tips of his finders. After the dishes are placed, and every one is provided with plates, glasses, spoons, Ac., the wine should be put at each end of the table, cooled or otherwise, accord- ing to the season. If the party be small, the wine may be placed only at the top of the table, near the host. The follow- ing dishes may be introduced at dessert, tooording to season : — Dish, of Nuts. — These are merely arranged piled high in the centre of the dish, as shown in the engraving, with or without leaves round the edge. Fil- berts should always be served with the outer skin or husk on them ; and walnuts should be well wiped with a damp cloth, and then with a dry one, to remove the unpleasant sticky feel- ing the shells frequently have. Season- able. — Filberts from September to March ; walnuts from September to January. Box of French Plums. — If the box which oontains them is exceedingly ornamental, it may be placed on the table ; if small, on a glass dish ; if Targe, without ■ox or fbbnch plums. one. French plums may also be arranged on a glass plate, and garnished with bright-coloured sweetmeats, which make a very good effect. All fancy boxes of preserved and crystallized fruit may be put on the table or not, at pleasure. These litUe matters of detail must, of course, be loft to individual taste. Seasonable . — Maybe purchased all the year ; but are in greater perfection in the winter. Dish of Mixed Fruit. — For a centre dish, a mixture of various fresh fruits has a remarkably good effect, par- ticularly if a pine be added to the list. A high raised appearance should be given to the fruit, which is done in the follow- ing manner. Place a tumbler in the centre of the dish, and, in this tumbler, DISH OP MIXSD PBV1T. the pine, crown uppermost ; round the tumbler put a thick layer of moss, and, over this, apples, pears, plums, peaches, and such fruit as is simultaneously in season. By putting a layer of mosa underneath, so much fruit is not required, besides giving a better shape to the dish. Grapes should be placed on the top’of the fruit, a portion of some of the bunches hanging over the sides of the dish in a nlgligfi kind of manner, whioh takes off the formal look of the dish. In arranging the plums, apples, Ac., let the colours contrast well. Seasonable . — Suitable for « dessert in September or October. 104 THE DICTIONARY OF COOKERY. Dessert Dishes Devonshire Junket Box of Chocolate. — This is served in an orna- mental box, placed on a glass plate or dish. Season- box or chocolate. able. — May Do purchased at any time. Dish of Apples. — The apples should be nicely wiped with a dry cloth, and arranged on a dish, piled high in the centre, with evergreen leaves between dish or APPLES. each layer. The inferior apples should form the bot- tom layer, with the bright-colour- ed large ones at the top. The leaves of the laurel, bay, holly, or any shrub green in win- ter, are suitable for garnishing dessert dishes. Oranges may be arranged in the same manner ; they should also be wiped with a dry cloth before being sent to table. Dish of Mixed Summer Fruit. — This dish consists of cherries, raspberries, currants, and strawberries, piled in dif- ferent layers, with plenty of leaves between each layer, so that each fruit is well sepa- rated. The fruit should be ar- ranged with a due regard to colour, so that they contrast nicely one with «IBH OP mixed summed the other. Our pbuit. engraving shows a layer of white cherries at the bottom, then one of red raspberries, over that a layer of white currants, and at the top some fine scarlet strawberries. Season- able in June, July, and August. Almonds and Baisins. — These are usually served on glass dishes, the fruit piled high in the centre, and the almonds blanched and strewn over. To blanch the almonds, put them into a small mug or teacup, pour over them boiling water let them remain for 2 or 3 minutes, an! ALMONDS AND BAISINS. the skins may then be easily removed. Figs, dates, French plums, &c., are all served on small glass plates or oval dishes, but without the almonds. Seasu nable at any time, but more suitable in winter when fresh fruit is not obtainable. Dish of Strawberries. — Fine straw- berries, arranged in the manner shown in the engraving, look exceedingly welL The inferior ones should be placed at the bottom of tne dish, and the others put in rows pyramid, ically, with the stalks down- wards, so that when the whole is completed, nothing but the red part of the fruit is visible. DISH OP STBAWBBBBIB8. The fruit should be gathered with rather long stalks, as there is then something to support it, and it can be placed more upright in each layer. A few of the finest should be reserved to crown the top. DEVONSHIRE JUNKET. Ingredients . — To every pint of ne« milk allow 2 dessertspoonfuls of brandy, 1 dessertspoonful of sugar, and des- sertspoonful of prepared rennet ; thick cream, pounded cinnamon, or grated nutmeg. Mode . — Make the milk blood- warm ; put it into a deep dish with the brandy, sugar, and rennet ; stir it alto- gether, and cover it over until it is set. Then spread some thick or clotted cream over the top, grate some nutmeg, and Btrew some sugar over, and the dish will be ready to serve. Ttme.— About 2 hours to set the milk . Seasonable at any timo. THE DICTIONARY OP COOKERY, 10S Dinner DiisnsrEB, Being the grand solid meal of the day, is a matter of considerable importance ; and a well-served table is a striking index of human ingenuity and resource. The elegance with which a dinner is served depends, of course, partly upon the means, but still more upon the taste of the master and mistress of the house. It may be observed, in general, that there should always be flowers on the table, and, as they form no item of expense where a garden is, there is no reason why they should not be employed every day. The variety of the dishes which furnish forth a modern dinner-table, does not necessarily imply anything unwholesome, or anything capricious. Food that is not well relished cannot be well digested ; and the appetite of the over-worked man of business, or statesman, or of any dweller in towns, whose occupations are exciting and exhausting, is jaded, and requires stimulation. Men and women who are in rude health, and who have plenty of air and exercise, eat the sim- plest food with relish, and commonly digest it well ; but those conditions are out of the reach of many men. They must suit their mode of dining to their mode of living, if they cannot choose the latter. It is in serving up food that is at once appetizing and wholesome that the skill of the modern housewife is severely tasked ; and she has scarcely a more im- portant duty to fulfil. It is, in fact, her particular vocation, in virtue of which she may be said to hold the health of the family, and of the friends of the family, in her hands from day to day. The following aphorisms and short di- rections in relation to dinner-parties, are well deserving of notice : — “ Let the number of your guests never exceed Jwelve, so that the conversation may be general. Let the temperature of the dining-room be about 68°. Let the dishes be few in number in the first course, but proportionally good. The order of food is from the most substan- tial to the lightest. The order of drink- ing wine is from the mildest to the most foamy and most perfumed. To invite a person to your house is to take charge of ois happiness so long as he is beneath your roof. The mistress of the house should always be certain that the coffee « excellent; whilst the master should be Dinner answerable for the quality of his wines and liqueurs.” Dinners d la Russe differ from ordinary dinners in the mode of serving the va- rious dishes. In a dinner d la Russe, the dishes are cut up on a sideboard, and handed round to the guests, and each dish may be considered a course. The table for a dinner a la Russe should be laid with flowers and plants in fancy flower- pots down the middle, together with some of the dessert dishes A menu or bill of fare should be placed by the side of each guest. The following are bills of fare for din- ners k la Russe, and eatable from J uly to November : the dishes can easily be varied to suit other months. Service a la Russe (July). Julienne Soup, Vermicelli Soup. Boiled Salmon, Turbot and Lobster Sauce. Soles-Water Soucby, Perch- Water Souchv. Matelote d’Anguilles d la Toulouse, Filets de Soles k la Nor- mandie. Red Mullet, Trout. Lobster Rissoles, Whitebait. Riz de Veau d la Banquidre, Filets de Poulets aux Coucombres. Canards d la Rouennaise, Mutton Cutlets d la Jardi- niere. Braised Beef d la Flamande, Spring Chickens, Roast Quarter of Lamb, Roast Saddle of Mutton, Tongue, Ham and Peas. Quails, larded, Roast Ducks, Turkey Poult, larded. Mayonnaise of Chicken, Tomatos, Green Peas d la Franpaise. Suddoise of Strawberries, Charlotte Russe, Compote of Cherries. Neapoli- tan Cakes, Pastry, Madeira Wine Jelly. Iced Pudding d la Nesselrode. Dessert and Ices. Service a la Russe (November). Ox-tail Soup, Soup d la Jardinidre. Turbpt and Lobster Sauce, Crimped Cod and Oyster Sauce. Stewed Eels, Soles d la Normandie. Pike and Cream Sauce. Fried Fileted Soles. Filets de Boeuf d la Jardinidre, Cro- quettes of Game aux Champignons. Chicken Cutlets, Mutton Cutlets and Tomato Sauce. Lobster Rissoles, Oyster Patties. Partridges aux fines Herbes, Larded Sweetbreads. Roast Beef, Pou- lets aux Cressons, Haunch of Mutton, Roast Turkey, Boiled Turkey and Ce- lery Sauce, Ham. Grouse, Pheasants, Hare. Salad, Ar- tichokes, Stewed Celery. Italian Cream, 106 HE DICTIONARY OP COOKERY. Dormers Ducks, Roast Charlotte aux Pommes, Compflte of Pears. Cro Cites madrdes aux Fruits, Pastry, Punch Jelly. Iced Pudding. Dessert and Ices. it stand to cool, when the water and dirty sediment will settle at the bottom of the basin. Remove the dripping, and put it away in jars or basins for use. DORMERS. [Cold Meat Cookery.] Ingredients. — i lb. of cold mutton, 2 oz. of beef suet, pepper and salt to taste, 3 oz. of boiled rice, 1 egg, bread crumbs, made gravy. if ode . — Chop the meat, suet, and rice finely ; mix well together, and add a high seasoning of pepper and salt, and roll into sausages ; cover them with egg and bread crumbs, and fry in hot drip- ping of a nice brown. Serve in a dish with made gravy poured round them, and a little in a tureen. Time . — ^ hour to fry the sausages. Average cost, exclu- sive of the meat, 6 d. Seasonable at any time. DRAUGHT for Summer. Ingredients . — The juice of 1 lemon, a tumblerful of cold water, pounded sugar to taste, J small teaspoonful of carbon- ate of soda. Mode . — Squeeze the juice from the lemon ; strain, and add it to the water, with sufficient pounded sugar to sweeten the whole nicely. When well mixed, put in the soda, stir well, and drink while the mixture is in an effer- vescing state. DRINK, Pleasant, for "Warm Wea- ther. Ingredients . — To every ^ pint of good ale allow 1 bottle of ginger beer. Mode. —For this beverage the ginger beer must be in an effervescing state, and the beer not in the least turned or sour. Mix them together, and d,rink immediately. The draught is refreshing and wholesome, a s the ginger corrects the action of the beer. It does not deteriorate by stand- ing a little, but, of course, is better when taken fresh. DRIPPING, to Clarify. Good and fresh dripping answers very well for basting everything except game and poultry, and, when well clarified, serves for frying nearly as well as lard ; ; t should be kept in a cool place, and w ill remain good some time. To clarify it put the dripping into a basin, pour over it boiling water, and keep stirring the whole to wash a way the impurities. Another Way. — Pat the dripping into a clean saucepan, and let it boil for a few minutes over a slow fire, and be careful to skim it well. Let it stand to cool a little, then strain it through a piece of muslin into jars for use. Beef dripping is preferable to any other for cooking purposes, as, with mutton drip- ping, there is liable to be a tallowy taste and smell. DUCK, Hashed. [Cold Meat Cookery.] Ingredients. — The remains of cold roast duck, rather more than 1 pint of weak stock or water, 1 onion, 1 oz. of butter, thickening of butter and flour, salt and cayenne to taste, £ teaspoonful of minced lemon ' peel, 1 dessertspoonful of lemon-juice, 3 glass of port wine. Mode. — Cut the duck into nice joints, and put the trim- mings into a stewpan ; slice and fry the onion in a little butter ; add these to the trimmings, pour in the above proportion of weak stock or water, and stew gently for 1 hour. Strain the liquor, thicken it with butter and flour, season with salt and cayenne, and add the remaining in- gredients ; boil it up and skim well ; lay in the pieces of duck, and let them get thoroughly hot through by the -side of the fire, but do not allow them to boi) : they should soak in the gravy for about i hour. Garnish with sippets of toasted bread. The hash may be made richer by using a stronger and more highly- flavoured gravy ; a little spice or pounded mace may also be added, when their flavour is liked. Time. — 1^ hour. Aver- age cost, exclusive of cold duck, id. Seasonable from N ovember to February ; ducklings from May to August. DUCKS, Roast. Ingredients . — A couple of ducks ; sage- and-onion stuffing ; a little flour. Choos- ing and Trussing . — Choose ducks with plump bellies, and with thick and yel- lowish feet. They should be trussed with the feet on, which should be scalded, and the skin peeled off, and then turned up close to the legs. Rim » skewer through the middle of each leg, after having drawn tbe» as sfow aj THE DICTIONARY OF COOKER* i07 Duck, Roast, to carve Duck, Roast, to carve. ossible to the body, to plump up the reast, passing the same quite through the body. Cut-off the heads and necks, and the pinions at the first joint ; bring these close to the sides, twist the feet ROAST DUCK. round, and truss them at the back of the bird. After the duck is stuffed, both ends should be secured with string, so as to keep in the seasoning. Mode. — To insure ducks being tender, never dress them the same day they are killed ; and, if the weather permits, they should hang a day or two. Make a stuffing of sage and onion sufficient for one duck, and leave the other unseasoned, as the flavour is not liked .by everybody. Put them down to a brisk clear fire, and keep them well basted the whole of the time they are cooking. A few minutes before serving, dredge them lightly with flour, to make them froth and look plump ; and when the steam draws towards the fire, send them to table hot and quickly, with a good brown gravy poured round, but not over the ducks, and a little of the same in a tureen. When in season, green peas should invariably accompany this dish. Time. — Full-grown ducks from j to 1 hour ; ducklings from 25 to 35 minutes. Average cost, from 2 s. 3d. to 2s. 6d. each. Sufficient. — A couple of ducks for 6 or 7 persons. Seasonable . — Ducklings from April to August ; ducks from November to February. DUCK, Roast, to carve. No dishes require so much knowledge and skill in their carving as do game and poultry ; for it is necessary to be well acquainted with the anatomy of the bird ■OAST DUCK. order to place the knife at exactly the ^oper point. A tough fowl and an old goose are sad triers of a carver’s powers and temper, and, indeed, sometimes of the good humour of those in the neigh- txwbwd oi carve* 1 ; f»r ft sudden tilt of the dish may eventuate in the placing of a quantity of the gravy in the lap of the right or left-hand supporter of the host. We will endeavour to assist those who are unacquainted with the “gentle art of carving,” and also those who are but slightly acquainted with it, by simpiy de- scribing the rules to follow, and referring to the distinctly- marked illustrations of each dish, which will further help to bring light to the minds of the unini- tiated. It the bird be a young duckling, it may be carved like a fowl, viz., by first taking off the leg and tho wing on either side ; but in cases where the duckling is very small, it will be as well not to separate the leg from the wing, as they will not then form too large a portion for a single serving. After the legs and wings are disposed of, the remainder of the duck will be also carved in the same manner as a fowl ; and not much difficulty will be ex- perienced, as ducklings are tender, and the joints are easily broken by a little gentle forcing, or penetrated by the knife. In cases where the duck is a large bird, the better plan to pursue is then to carve it like a goose, that is, by cutting pieces from the breast in the direction indicated by the lines marked from I to 2, com- mencing to carve the slices close to the wing, and then proceeding upwards from that to the breastbone. If more should be wanted than can be obtained from both sides of the breast, then the legs and wings must be attacked, in the same way as is described in connection with carving a fowl. It may be here re- marked, that as the legs of a duck are placed far more backward than those of a fowl, their position causing the wad- dling motion of the bird, the thigh-bones will be found considerably nearer towards the backbone than in a chicken ; this is the only difference worth mentioning. The carver should ask each guest if a portion of stuffing would be agreeable : and in order to get at this, a cut shoula be made below the breast, as shown by the line from 3 to 4, at the part called tiie “apmn,” and the spoon inserted. 108 THE DICTIONARY OF COOKERY. Duck and Peas, Stewed (As described in the recipe, it is an ex- cellent plan, when a couple of ducks are served, to have one with, and the other without, stuffing.) As to the prime parts of a duck, it has been said that “the wing of a flier and the leg of a swimmer ” are severally the best portions. Some persons are fond of the feet of the duck ; and, in trussing, these should never be taken off. The leg, wing, and neckbone are here shown ; so that it will be easy to see the shape they should be when cut off. Note. — Ducklings are trussed and roasted in the same manner, and served with the same sauces and accompani- ments. When in season, do not omit apple sauce. DUCK AND PEAS, Stewed. [Cold Meat Cookery.] Ingredients. — The remains of cold roast duck, 2 oz. of butter, 3 or 4 slices of lean ham or bacon, 1 tablespoonful of flour, 2 pints of thin gravy, 1, or a small bunch of green onions, 3 sprigs of parsley, 3 cloves, I pint of young green peas, cayenne and salt to taste, 1 teaspoonful of pounded sugar. Mode. — Put the butter into a stewpan ; cut up the duck into joints, lay them in with the slices of lean ham or bacon ; make it brown, then dredge in a tablespoonful of flour, and stir this well in before adding the gravy. Put in the onion, parsley, cloves, and gravy, and when it has simmered for j hour, add a pint of young green peas, and stew gently for about k hour. Season with cayenne, salt, and sugar ; take out the duck, place it round the dish, and the peas in the middle. Time. — § hour. Average cost, exclusive of the cold duck, Is. Sea- sonable from June to August. DUCK AND PEAS, Stewed. [Cold Meat Cookery.] Ingredients. —The remains of cold roast duck, \ pint of good gravy, cayenne and salt to taste, J teaspoonful of minced lemon-peel, 1 teaspoonful of pounded sugar, 2 oz. of outter rolled in flour, pint of green peas. Mode. — Cut up the duck into joints, lay it in the gravy, and add a seasoning of cayenne, salt, and minced lemon-peel ; let this gradually warm through, but not boil. Throw the peas into boiling water slightly salted, and boil them rapidly until tender. Drain them, stir in the pounded sugar, and the I Duck, to Ragout a whole butter rolled in flour ; shake them over the fire for two or three minutes, and serve in the centre of the dish, with the duck laid round. Time. — 15 minutes to boil the peas, when they are full grown. Average cost, exclusive of the cold duck, Kkf. Seasonable from June to August. DUCK, Stewed, in Turnips. [Cold Meat Cookery.] Ingredients. — The remains of cold duck, | pint of good gravy, 4 shalots, a few slices of car- rot, a small bunch of savoury herbs, 1 blade of pounded mace, 1 lb. of turnips weighed after being peeled, 2 oz. of butter, pepper and salt to taste. Mode. — Cut up the duck into joints, fry the shalots, carrots, and herbs, and put them with the duck into the gravy. Cut about 1 lb. of turnips into j inch squares, put the butter into a stewpan, and stew them till quite tender, which will be in about ^ hour, or rather more ; season with pepper and salt, and serve on the centre of the dish, with the duck, &.C., laid round. Time. — Rather more than £ hour to stew the turnips. Average cost, ex- clusive of cold duck, Is. Seasonable from November to February. DUCK, to Ragout a whole. Ingredients. — 1 large duck, pepper and salt to taste, good beef gravy, 2 onions sliced, 4 sage-leaves, a few leaves of lemon thyme, thickening of butter and flour. Mode. — After having emptied and singed the duck, season it inside with pepper and salt, and truss it. Roast it before a clear fire for about 20 minutes, and let it acquire a nice brown colour. Put it into a stewpan with sufficient well -seasoned beef gravy to cover it ; slice and fry the onions, and add these, with the sage- leaves and lemon thyme, both of whicl^ should be finely minced, to the stock. ' Simmer gently until the duck is tender; strain, skim, and thicken the gravy with a little butter and flour ; boil it up, pouf over the duck, and serve. When in season, about 1.) pint of young green peas, boiled separately, and put in the ragofit, very much improve this dish. Time. — 20 minutes to roast the duck ; 20 minutes to stew it. A verage cost, from 2s. 3 d. to 2s. 6d. each. Sufficient for 4 or 5 persons. Seasonable from November to February] ducklings from April to August. THE DICTIONARY OP COOKERY. 109 Duck, Wild, Hashed Dumplings, Sussex DUCK, Wild, Hashed. Ingredients. — The remains of cold roast wild duck, 1 pint of good brown gravy, 2 tablespoonfuls of bread crumbs, 1 glass of claret, salt, cayenne, and mixed spices to taste ; 1 tablespoonful of lemon or Seville orange- juice. Mode. — Cut the remains of the duok into neat joints, put theminto a stewpan,with all the above in- gredients ; let them get gradually hot by the side of the fire, and occasionally stir the contents ; when on the point of boiling, serve, and garnish the dish with sippets of toasted bread. Time. — About £ hour. Seasonable from November to February. DUCK, Wild, Kagout of. Ingredients. — 2 wild ducks, 4 shalots, 1 pint of stock ( see Stock), 1 glass of port wine, 1 oz. of butter, a little flour, the juice of 2 lemon, cayenne and salt to taste. Mode. — Ducks that have been dressed and left from the preceding day will answer for this dish. Cut them into joints, reserve the legs, wings, ard breasts until wanted ; put the trimmings into a stewpan with the shalots and stock, and let them simmer for about ^ nour, and strain the gravy. Put the butter into a stewpan ; when melted, dredge in a little flour, and pour in the gravy made from the bones ; give it one boil, and strain it again ; add the wine, lemon -juice, and cayenne ; lay in the pieces of duck, and let the whole gra- dually warm through, but do not allow it to boil, or the duck will be hard. The gravy should not be too thick, and should be very highly seasoned. The squeeze of a Seville orange is a great improve- ment to this dish. Time. — About 5 hour to make the gravy ; ^ hour for the duck gradually to warm through. Seasonable tom November to February before serving dredge them lightly with flour ; baste well, and send them to table nicely frothed, and full of gravy. If BOAST WILD DUCK. overdone, the birds will lose their flavour. Serve with a good gravy in the dish, or orange gravy, and send to table with them a cut lemon. To take off the fishy taste which wild fowl sometimes have, baste them for a few minutes with hot water to which have been added an onion and a little salt ; then take away the pan, and baste with butter. Time . — When liked underdressed, 20 to 25 minutes ; well done, 25 to 35 minutes. Average cost, 4s. to 5s. the couple. DUCK, Wild, to Carve. As game is almost universally served as a dainty, and not as a dish to stand the assaults of an altogether fresh ap- petite, these dishes are not usually cut up entirely, but only those parts are served of each which are wild duck. considered the best flavoured and the primest. Of wild fowl, the breast alone is considered by epicures worth eating, and slices are cut from this, in the direction indicated by the lines, from 1 to 2 ; if necessary, the leg and the wing can be taken otf by passing the knife from 3 to 4, and by generally following the directions do- scribed for carving boiled fowL DUCK, Wild. Jttoast. Ingredients . — Wild duck, flour, butter. Mode . — Carefully pluck and draw them j cut ofl the heads close to the necks, leaving sufficient skin tc turn over, and do not cut off the feet ; some twist each leg at the knuckle, and rest the claws on each side of the breast ; others truss them as shown in our illustration. Roast the birds before a quick fire, and, when they are first put down, let them re- main for 5 minutes without basting (this will keep the gravy in) ; afterwards baste plentifully with butter, and a few minutes DUMPLINGS, Sussex, or Hard. Ingredients . — 1 lb. of flour, J pint of water, \ saltspoonful of salt. Mode . — Mix the flour and water together to a smooth paste, previously adding a small quantity of salt. Form this into small round dumplings ; drop them into boil- ing water, and boil from J to J hour. They may be served with roast or boiled meat ; in the latter case, they may be cooked with the meat, but should be dropped into the water when it is quite boiling. Time . — $ to j hour. Sutfwienl 110 THE DICTIONARY OF COOKERY. Dutch Flummery for 10 or 12 dumplings. Seasonable at any time. DUTCH FLUMMERY. Ingredients. — 1^ oz. of isinglass, the rind and juice of 1 lemon, 1 pint of water, 4 eggs, 1 pint of sherry, Madeira, or raisin-wine ; sifted sugar to taste. M ode. —Put the water, isinglass, and lemon- rind into a lined saucepan, and simmer gently until the isinglass is dissolved ; strain this into a basin, stir in the eggs, which should bo well beaten, the lemon- juice, which should be strained, and the wine; sweeten to taste with pounded sugar, mix all well together, pour it into a jug, set this jug in a saucepan of boil- ing water over the fire, and keep stirring ft one way until it thickens ; but take tare that it does not boil. Strain it into a mould that has been oiled or laid in water for a short time, and put it in a cool place to set. A tablespoonful of brandy stirred in just before it is poured into the mould, improves the flavour of this dish : it is better if it is made the day before it is required for table. Time. — | hour to simmer the isinglass ; about ^ hour to stir the mixture over the fire. Average cost, 4 s. urf.,if mail- -"tnsnerry; less with raisin-wine. Sufficient to fill a quart mould. Seasonable at any time. EEL BROTH. Ingredients. — i lb. of eel, a small bunch of sweet herbs, including parsley, k onion, 10 peppercorns, 3 pints of water, 5 cloves, salt and pepper to taste. Mode. — After having cleaned and skinned the eel, cut it into small pieces, and put it into a stewpan with the other ingre- dients ; simmer gently until the liquid is reduced to nearly half, carefully re- moving the scum as it rises. Strain it through a hair sieve : put it by in a cool place, and, when wanted, take off all the fat on the top ; warm up as much as is required, and serve with sippets of toasted bread. This is a very nutritious broth, and easy of digestion. Time. — To be simmered until the liquor is reduced to half. Average cost, Qd. Sufficient to make l.J pint of broth. Seasonable from June to March. EEL PIE. Ingredients. — 1 lb. of eels, a little chopped parsley, 1 shalot, grated nut- meg, popper and salt to taste, the juice Eel, Collared of £ a lemon, small quantity of force- meat, ^ pint of Bechamel ; puff paste. Mode. — Skin and wash the eels, cut them in pieces 2 inches long, and line the bottom of the pie-dish with forcemeat. Put in the eels, and sprinkle them with the parsley, shalots, nutmeg, seasoning, and lemon-juice, and cover with puff-paste. Bake for 1 hour, or rather more ; make the B6chamel hot, and pour it into the pie. Time. — Rather more than 1 hour Seasonable from August to March. EEL SOUP. Ingredients. — 3 lbs. of eels, 1 onion, 2 oz. of butter, 3 blades of mace, 1 bunch of sweet herbs, ^ oz. of peppercorns, salt to taste, 2 tablespoonfuls of flour, | pint of cream, 2 quarts of water. Mode . — Wash the eels, cut them into thin slices, and put them into the stewpan with the butter ; let them simmer for a few mi- nutes, then pour the water to them, and add the onion, cut in thin slices, the herbs, mace, and seasoning. Simmer till the eels are tender, but do not break the fish. Take them out carefully, mix the flour smoothly to a batter with the cream, bring it to a boil, pour over the eels, and serve. Time. — 1 hour or rather rra re. Average cost, 10c?. per quart. Seasonable from June to March. Sufficient for 8 persons. Note. — This soup may be flavoured differently by omitting the cream, and adding a little ketchup or Harvey’s sauce. EELS, Boiled. Ingredients. — 4 small eels, sufficient water to cover them ; a large bunch of parsley. Mode. — Choose small eels for boiling ; put them into a stewpan with the parsley, and just sufficient water to covei them ; simmer till Lender. Take them out, pour a little parsley and butter over them, and serve some in a ipreen. Time. — £ hour. Average cost, bd. per lb. Seasonable from June to March. Suffi- cient for 4 persons, EEL, Collared. Ingredients.— \ large eel; pepper and salt to taste ; 2 blades of mace, 2 cloves, a little allspice very finely pounded, 6 leaves of sage, and w small bunch of herbs minced very small. Mode. — Bon# the eel and skin it ; split it. and eprinkl# THE DICTIONARY OE COOKERY. Ill Eels, Fried I* over with the ingredients, taking care that the spices are very finely pounded, \nd the herbs chopped very small. Roll t up and bind with a broad piece of tape, and boil it in water, mixed with a little salt and vinegar, till tender. It may either be served whole or cut in slices ; and when cold, the eel should be kept in the liquor it was boiled in, but with a little more vinegar put to it. Time. — 2 hours. Average cost, 6 d. per lb. Seasonable from August to March. EELS, Fried. Ingredients. — 1 lb. of eels, 1 egg, a few bread crumbs, hot lard. Mode. — Wash the eels, eut them into pieces 3 inches long, trim and wipe them very dry ; dredge with flour, rub them over with egg, and cover with bread crumbs ; fry a nice brown in hot lard. If the eels are small, curl them round, instead of cutting them up. Garnish with fried parsley. Time. — 20 minutes or rather less. Ave- rage cost, dd. per lb. Seasonable from June to March. EELS, en Matelote* Ingredients. — 5 or 6 young onions, a few mushrooms, when obtainable ; salt, pepper, and nutmeg to taste ; 1 laurel leaf, £ pint of port wine, A pint of medium stock, butter and flour to thicken ; 2 lbs. of eels. Mode.— Rub the stewpan with butter, dredge in a little flour, add the onions cut very small, slightly brown them, and put in all the other ingre- dients. Wash, and cut up the eels into pieces 3 inches long ; put them in the stewpan, and simmer for 1, hour. Make round the dish a border of crofltons, or pieces of toasted bread ; arrange the eels in a pyramid in the centre, and pour over the sauce. Serve very hot. Time. — f hour. Average cost, Is. 9d. for this quantity. Seasonable from August to VI arch. Sufficient for 5 or 6 persons. EELS, Stewed. Ingredients. — 2 lbs. of eels, 1 pint of rich strong stock, 1 onion, 3 cloves, a iece of lemon-peel, 1 glass of port or ladeira, 3 tablespoonfuls of cream ; thickening of flour ; cayenne and lemon- juice to taste. Mode. — Wash and skin the eels, and cut them into pieces about 8 inches long ; pepper and salt them, and lor them in a stewpan ; pour over the Eggs stock, add the onion stuck with cloves^ the lemon-peel, and the wine. Stew gently for J hour, or rather more, and lift them carefully on a dish, which keep hot. Strain the gravy, stir the cream, sufficient flour to thicken ; mix alto- gether, boil for 2 minutes, and add the cayenne and lemon-juice ; pour over the eels and serve. Time.—\ f hour. Average cost for this quantity, 2s. 3 d. Seasonable from June to March. Sufficient for 6 or 6 persons. EELS, Stewed. Ingredients. — 2 lbs. of middling-sized eels, 1 pint of medium stock, J pint of port wine ; salt, cayenne, and mace to taste; 1 teaspoonful of essence of an- chovy, the juice of ^ a lemon. Mode . — Skin, wash, and clean the eels tho- roughly ; cut them into pieces 3 inches long, and put them into strong salt and water for 1 hour ; dry them well with a cloth, and fry them brown. Put the stocK on with the heads and tails of the eels, and simmer for A hour ; strain it, and add all the other ingredients. Put in the eels, and stew gently for A hour, when serve. Time. — 2 hours. Average co*J, Is. 9 d. Seasonable from June to March. Sufficient for 5 or 6 persons. EELS, h la Tartare. Ingredients. — 2 lbs. of eels, 1 carrot, i onion, a little flour, 1 glass of sherry ; salt, pepper, and nutmeg to taste ; bread- crumbs, 1 egg, 2 tablespoonfuls of vine- gar. Mode. — Rub the butter on the bottom of the stewpan ; cut up the carrot and onion, and stir them over the fire for 5 minutes ; dredge in a little flour, add the wine and seasoning, and boil for A an hour. Skin and wash the eels, cut them into pieces, put them to the other in- gredients, and simmer till tender. When they are done, take them out, let them get cold, cover them with egg and bread crumbs, and fry them of a nice brown. Put them on a dish, pour sauce pi quanta over, and serve them hot. Time. — IA hour. Average cost, Is. 8 d., exclusive of the sauce piquante. Seasonable from August to March. Sufficient for 6 or t) persons. EGGS. There is only one opinion as to the nutritive propertie»“f eggs- >thongh the 112 THE DICTIONARY OF COOKERY. Eggs qualities of those belonging to different birds vary somewhat. Those of the common hen are most esteemed as de- licate food, particularly when “ new- laid.” The quality of eggs depends much upon the food given to the hen. Eggs in general, are considered most easily digestible when little subjected to the art of cookery. The lightest way of dressing them is by poaching, which is effected by putting them for a minute or two into brisk boiling water : this coa- gulates the external white, without doing the inner part too much. Eggs are much better when new-laid than a day or two afterwards. The usual time allotted for boiling eggs in the shell is 3 to 3J mi- nutes : less time than that in boiling water will not be sufficient to solidify the white, and more will make the yolk hard and less digestible : it is very difficult to guess accurately as to the time. Great care should be employed in putting them into the water, to prevent cracking the shell, which inevitably causes a portion of the white to exude, and lets water into the egg. For the purpose of placing eggs in water, always choose a large spoon in preference to a small one. Eggs are often beaten up raw in nutritive beverages. The eggs of the turkey are almost as mild as those of the hen ; the egg of the goose is large, but well-tasted. Ducks' eggs have a rich flavour ; the albumen is slightly transparent, or bluish, when set or coagulated by boiling, which requires less time than hens’ eggs. Guinea-fowl eggs are smaller and more delicate than those of the hen. Eggs of wild fowl are generally coloured, often spotted ; and the taste generally partakes somewhat of the bird they belong to. Those of land birds that are eaten, as the plover, lapvnng, ruff, &c., are in general much esteemed; but those of sea fowl have, more or less, a strong fishy ta> .o. The eggs of the turtle are very numerous : they consist of yolk only, without shell, and are delicious. When fresh eggs are dropped into a vessel full of boiling water, they crack, because the eggs being well filled, the shells give way to the efforts of the in- terior fluids, dilated by heat. If the 'olume of hot water be small, the shells do not crack, because its temperature is reduced by the eggs before the interior dilation can take place. Stale eggs, again, do not crack’ because the air marie Is easily compressed. Egg Wine EGG BALLS, for Soups and made Dishes. Ingredients. — 8 eggs, a little flour ; seasoning to taste of salt. Mode. — Boil 6 eggs for 20 minutes, strip off the shells, take the yolks and pound them in a mortar. Beat the yolks of the 2 uncooked eggs ; add them, with a little flour and salt, to those pounded ; mix all well to- gether, and roll into balls. Boil them before they are put into the soup or other dish they may be intended for. EGG SAUCE, for Salt Fish. Ingredients. — 4 eggs, ^ pint of melted butter, when liked, a very little lemon- juice. Mode. — Boil the eggs until quite hard, which will be in about 20 minutes, and put them into cold water for hour. Strip off the shells, chop the eggs into small pieces, not, however, too fine Make the melted butter very smooth, and, when boiling, stir in the eggs, and serve very hot. Lemon-juice may be added at pleasure. Time. — 20 minutes to boil the eggs. Average cost, 8 d. Sufficient. — This quantity for 3 vr 4 lbs. of fish. Note. — When a thicker sauce is re- quired, use one or two more eggs to. the same quantity of melted butter. EGG SOUP. Ingredients. — A tablespoonful of flour, 4 eggs, 2 small blades of finely-pounded mace, 2 quarts of stock. Mode. — Beat up the flour smoothly in a teaspoonful of cold stock, and put in the eggs ; throw them into boiling stock, stirring all the time. Simmer for ^ of an hour. Season and serve with a French roll in the tureen or fried sippets of bread. Time. — h an hour. Average cost, lid. per quart. Sea- sonable all the year. Sufficient for If persons. EGG WINE. Ingredients. — 1 egg, 1 tablespoonftn and b glass of cold vater, 1 glass of sherry, sugar and grated nutmeg to taste. Mode. — Beat the egg, mixing, with it a tablespoonful of cold water* make the wine-and-water hot, but not boiling ; pour it on the egg, stirring all the time. Vila sufficient lump sugar to sweeten tne mixture, and a little grated nutmeg ; put all into a very clean sauce- pan, set it on a gentle fire, and stir th« THE DICTIONARY OP COOKERY. ns Eggs, to Boil contents one way until they thicken, but do not allow them to boil. Serve in a glass with sippets of toasted bread or plain crisp biscuits. When the egg is not wanned, the mixture will be found easier of digestion, but it is not so plea- sant a drink. Sufficient for 1 person. EGGS, to Boil for Breakfast, Sa- lads, &c. Eggs for boiling cannot be too fresh, or boiled too soon after they are laid ; but rather a longer time should be al- lowed for boiling a new-laid egg than for one that is three or four days old. Have ready a saucepan of boiling water ; put the eggs into it gently with a spoon, letting the spoon touch the bottom of the saucepan before it is withdrawn, that the egg may not fall, and consequently crack. For those who like eggs lightly boiled, 3 minutes will be found sufficient ; 3^f to 4 minutes will be ample time to set the white nicely ; and, if liked hard, 6 to 7 mi- nutes will not be found too long. Should lOG-MAlTO POB TBLB BBBAXFAST-TABL1. the eggs be unusually large, as those of black Spanish fowls sometimes are, allow an extra £ minute for them. Eggs for salads should be boiled from 10 minutes to | hour, and should be placed in a basin of cold water for a few minutes ; they should then be rolled on the table with the hand, and the shell will peel off easily. Time .— To boil eggs lightly, for invalids or children, 3 minutes ; to boil eggs to suit the generality of tastes, 3f to 4 minutes ; to boil eggs hard, 6 to 7 mi- nutes ; for salads, 10 to 15 minuteo. EGGS, Buttered. Ingredients.— 4 new-laid eggs, 2 oz, of butter. Mode. — Procure the eggs new- laid if possible ; break them into a basin, and beat them well ; put the butter into Eggs, Fried another basin, which place in boiling water, and stir till the butter is melted. Pour that and the eggs into a lined saucepan ; hold it over a gentle fire, and, as the mixture begins to warm, pour it two or three times into the basin, and back again, that the two ingredients may be well incorporated. Keep stirring the eggs and butter one way until they are hot, without boiling, and serve on hot buttered toast. If the mixture is allowed to boil, it will curdle, and so be entirely spoiled. Time . — About 5 minutes to make the eggs hot. Average cost, 7 d. Sufficient . — Allow a slice to each person. Seasonable at any time. EGGS, to Choose. In choosing eggs, apply the tongue to the large end of the egg, and, if it feels warm, it is new, and may be relied on as a fresh egg. Another mode of ascer- taining their freshness is to hold them before a lighted candle or to the light, and, if the egg looks clear, it will be tolerably good ; if thick, it is stale ; and if there is a black spot attached to the shell, it is worthless. No egg should be used for culinary purposes with the slightest taint in it, as ^t will render perfectly useless those with which it has been mixed. Eggs that are purchased, and that cannot be relied on, should always be broken in a cup, and then put into a basin : by this means stale or bad eggs may be easily rejected, without wasting the others. EGGS, Ducks’. Ducks’ eggs are usually so strongly flavoured that, plainly boiled, they are not good for eating ; they answer, how- ever, very well for various culinary pre- parations where eggs are required ; such as custards, &c. &c. Being so large and highly-flavoured, 1 duck’s egg will go as far as 2 small hen’s eggs, besides making whatever they are mixed with exceedingly rich. They also are ad- mirable when used in puddings. EGGS, Fried. Ingredients. — 4 eggs, $ lb. of lard, butter or clarified dripping. Mode . — Place a delicately- clean frying-pan over a gentle fire ; put in th» fat, and allow 8 114 THE DICTIONARY OF COOKERY, Eggs & la Maltre d’Qdtel it to come to the boiling-point. Break the eggs into cups, slip them into the boiling fat, and let them remain until the whites are fbikd boss on bacow. delicately set; and, whilst they are frying, ladle a little of the fat over them. Take them up with a slice, drain them for a minute from their greasy moisture, trim them neatly, and serve on slices of fried bacon or ham ; or the eggs may he placed in the middle of the dish, with the bacon put round as a garnish. Time. — 2 to 3 mi- nutes. Average cost, le egg into it. Place the pan over a genus fire, and keep the water simmering until the white looks nicely set, when the egg w ready. Take it up gently with a alio* THE DICTIONARY OF COOKERY. lift Eggs, Poached oat away the ragged edges of the white, and serve either on toasted bread or on slices of ham or bacon, or on spinach, &c. A poached egg less poachxd ok toast, should not be overdone, as its appearance and taste will be quite spoiled if the yolk be allowed to harden. When the egg is slipped into the water, the white should be gathered together, to keep it a little in form, or the cup should be turned over it for £ minute. To poach an egg to perfection is rather a difficult operation ; so, for inexperienced cooks, a tin egg-poacher may be pur- chased, which greatly facilitates this manner of dressing eggs. Our illustra- tion clearly shows what it is : it consists Tlir EGG-POACHBS. of a tin plate with a handle, with a space for three perforated cups. An egg should be broken info each cup, and the machine then placed ! n a stewpan of boiling water, which has been previously strained. When the whites of the eggs appear set, they are done, and should then be carefully slipped on to the toast or spinach, or with whatever they are served. In poaching eggs in a frying- pan, never do more than four at a time ; and, when a little vinegar is liked mixed with the water in which the eggs are done, use the above proportion. Time . — 2.J to 3.^ minutes, according to the size of the egg. Sufficient.. —Allow 2 eggs to each person. Seasonable at any time, hut less plentiful in winter. EGGS, Poached, with Cream. Ingredients . — 1 pint of water, 1 tea- spoonful of salt, 4 teaspoonfuls of vinegar, 4 fresh eggs, A gill of cream, salt, pepper, and pounded sugar to taste, 1 oz. of butter. Mode. —Put the water, vinegar, Sud salt into a frying-pan, and break each egg into a separate cup ; bring the water. So., to bog, and slip the eggs Eggs, Snow f ently into it without breaking the yolks. imruer them from 3 to 4 minutes, but not longer, and, with a slice, lift them out on to a hot dish, and trim the edges. Empty the pan of its contents, put in the cream, add a seasoning to taste of pepper, salt, and pounded sugar ; bring the whole to the boiling-point ; then add the butter, broken into small pieces ; toss the pan round and round till the butter is melted ; pour it over the eggs, and serve. To insure the eggs not being spoiled whilst the cream, &c. is preparing, it is a good plan to warm the cream with the butter, &c. before the eggs are poached, so that it may be poured over them immediately after they are dished. Time. — 3 to 4 minutes to poach the eggs, 5 minutes to warm the cream Average cost for the above quantity, 9rf. Sufficient for 2 persons. Seasonable at any time. EGGS, Scotch. Ingredients. — 6 eggs, 6 tablespoonfuls of forcemeat, hot lard, £ pint of good brown gravy. Mode. — Boil the eggs for 10 minutes ; strip them from the shells, and cover them with forcemeat, or sub- stitute pounded anchovies for the ham. Fry the eggs a nice brown in boiling lard, drain them before the fire from their greasy moisture, dish them, and pour round from ^ to ^ pint of good brown gravy. To enhance the appear- ance of the eggs, they may be rolled in beaten egg and sprinkled with bread- crumbs ; but this is scarcely necessary if they are carefully fried. The flavour of the ham or the anchovy in the forcemeat must preponderate, as it should be ver^ relishing. Time. — 10 minutes to boil the eggs, 5 to 7 minutes to fry them. Average cost, Is. 4 d. Sufficient for 3 or * persons. Seasonable at any time. EGGS, Snow, or CEu5b k la Neige (a very pretty Supper Dish). Ingredients. — 4 eggs, $ pint of milk, pounded sugar to taste, flavouring of vanilla, lemon-rind, or orange-flower water. Mode. — Put the milk into a saucepan with sufficient sugar to sweeten it nicely, and the rind of A lemon. Let this steep by the side of the fire for £ hour, when take out the peel ; separate the whites from the yolks of the eggs, and whisk the former to a perfectly stiff froth, or until there is ns limpid remain* Jlfl THE DICTIONARY OF COOKERY. Eggs, to keep Fresh fng ; bring the milk to the boiling-point, drop in the snow a tablespoonful at a time, and keep turning the eggs until sufficiently cooked. Then place them on a glass dish, beat up the yolks of the eggs, stir to them the milk, add a little more sugar, and strain this mixture into a jug ; place the jug in a saucepan of boiling water, and stir it one way until the mixture thickens, but do not allow it to boil, or it will curdle. Pour this custard over the eggs, when they should rise to the surface. They make an ex- ceedingly pretty addition to a supper, and should be put in a cold place after being made. When they are flavoured with vanilla or orange- flowered water, it is not necessary to steep the milk. A few drops of the essence of either may he poured into the milk just before the whites are poached. In making the custard, a little more flavouring and sugar should always be added. Time . — About 2 minutes to poach the whites ; 8 minutes to stir the custard. Average cost, 8 d. Sufficient for 4 or 5 persons. Seasonable at any time. ®GGS, to keep Fresh for several Weeks. Have ready a large saucepan, capable of holding 3 or 4 quarts, full of boiling water. Put the eggs into a cabbage-net, say 20 at a time, and hold them in the water (which must be kept boiling) for 20 seconds. Proceed in this manner till you have done as many eggs as you wish to preserve ; then pack them away in sawdust. We have tried this method of preserving eggs, and can vouch for its excellence. They will be found, at the end of 2 or 3 months, quite good enough for culinary purposes ; and although the white may be a little tougher than that of a new-laid egg, the yolk will be nearly the same. Many persons keep eggs for a long time by smearing the shells with butter or sweet oil : they should then be packed in plenty of bran or sawdust, and the eggs not allowed to touch each Dther. Eggs for storing should be col- lected in fine weather, and should not be more than 24 hours old when they are I >acked away, or their flavour, when used, cannot be relied on. Another simple way of preserving eggs is to immerse them in lime-water soon after Ae y have fieen laid, and then to put the vessel contaimup' the lime-water in a Elder Wine cellar or cool outhouse. Seasonable . — The best time for preserving eggs is from April to September. EGOS, & la Tripe. Ingredients. — 8 eggs, J pint of Bechamel sauce, dessertspoonful of finely-minced parsley, if ode.— Boil the eggs hard; put them into cold water, peel them, take out the yolks whole, and shred the whites. Make J pint of Bechamel sauce ; add the parsley, and, when the sauce is quite hot, put the yolks of the eggs into the middle of the dish, and the shred whites round them ; pour over the sauce, and garnish with leaves of puff-paste or fried croAtons. There is no necessity for putting the eggs into the saucepan with the Bechamel ; the sauce, being quite hot, will warm the eggs sufficiently. Time. — 10 minutes to boil the eggs. Average cost, Is. Sufficient for 5 or 0 persons. Seasonable at any time. ELDER WINE. Ingredients. — To every 3 gallons of water allow 1 peck of elderberries ; to every gallon of juice allow 3 lbs. of sugar, l oz. of ground ginger, 6 cloves, 1 lb. of good Turkey raisins ; | pint of brandy to every gallon of wine. To every 9 gal- lons of wine, 3 or 4 tablespoonfuls of fresh brewer’s yeast. Mode.— Pour the water, quite boiling, on the elderberries, which should be picked from the stalks, and let these stand covered for 24 hours ; then strain the whole through a sieve or bag, breaking the fruit to express all the juice from it. Measure the liquor, and to every gallon allow the above proportion of sugar. Boil the juice and sugar with the ginger, cloves, and raisins for 1 hour, skimming the liquor the whole time ; let it stand until milk-warm, then put it into a clean dry cask, with 3 or 4 tablespoon- fuls of good fresh yeast to every 9 gallons of wine. Let it ferment for about a fortnight; then add the brandy, bung up the cask, and let it stand some months before it is bottled, when it will be found excellent. A bunch of hops suspended to a string from the bung, some persons say, will preserve the wine good for several years. Elder wine is usually mulled, and served with sippets of toasted bread and a little grated nut- meg. Time. —To stand covered for 24 hours i to b.o boiled 1 hour. A v eraf THE DICTIONARY OF COOKERY. 117 Endive cost, when made at home, 3 s. 6d. per gallon. Seasonable. — Make this in Sep- tember. ENDIVE. This vegetable, so beautiful In appear- ance, makes an excellent addition to Printer salad, when lettuces and other winter salads are not obtainable. It is asually placed in the centre of the dish, and looks remarkably pretty with slices of beetroot, hard-boiled eggs, and curled eelery placed round it, so that the colours contrast nicely. In preparing it, care- hilly wash and cleanse it free from insects, which are generally found near the heart ; remove any decayed or dead leaves, and dry it thoroughly by shaking in a cloth. This vegetable may also be served hot, stewed in cream, brown gravy, or butter ; but when dressed thus, the sauce it is stewed in should not be very highly seasoned, as that would destroy ana overpower the flavour of the vegetable. Average cost, Id. per head. Sufficient . — 1 head for a salad for 4 persons. Season- able from November to March, ENDIVE, it la Francaise. Ingredients. — 6 heads of endive, 1 pint of broth, 3 oz. of fresh butter ; salt, pepper, and grated nutmeg to taste. Mode. — Wash and boil the endive as in the preceding recipe ; chop it rather fine, and put into a stewpan with the broth ; bofl over a brisk fire until the sauce is all reduced ; then put in the butter, pepper, salt, and grated nutmeg (the latter must be very sparingly used) ; mix all well together, bring it to the boiling point, and serve very hot. _ Time. — 10 minutes to boil, 5 minutes to simmer in the broth. Average cost, 1 d. per head. Sufficient for 3 or 4 persons. Seasonable from November to March. ENDIVE, Stewed. Ingredients. — 6 heads of endive, salt and water, 1 pint of broth, thickening of butter and flour, 1 tablespoonful of lemon- juice, a small lump of sugar. Mode . — Wash and free the endive thoroughly from insects, remove the green part of the leaves, and put it into boiling water, slightly salted. Let it remain for 10 minutes ; then take it out, drain it till there is no water remaining, and chop it very fine. Put it into a stewpan with the broth ; add a little salt and a lump February— Bills of Fare of sugar, and boil until the endive ia perfectly tender. When done, which may be ascertained by squeezing a piece between the thumb and finger, add a thickening of butter and -flour and the lemon-juice ; let the sauce boil up, and serve. Time. — 10 minutes to boil, 5 minutes to simmer in the broth. A verage cost, 1 d. per head. Sufficient for 3 or 4 persons. Seasonable from November to March. ESPAGNOLE, or Brown Spanish Sauce. Ingredients. — 2 slices of lean ham, 1 lb. of veal, 1J pint of white stock, 2 or 3 sprigs of parsley, ^ a bay-leaf, 2 or 3 sprigs of savoury herbs, 6 green onions, 3 shalots, 2 cloves, 1 blade of mace, 2 glasses of sherry or Madeira, thickening of butter and flour. Mode. — Cut up the ham and veal into small square pieces, and put them into a stewpan. Moisten these with k pint of the stock, and simmer till the bottom of the stewpan is covered with a nicely-coloured glaze, when put in a few more spoonfuls to detach it. Add the remainder of the stock, with the spices, herbs, shalots, and onions, and simmer very gently for 1 hour. Strain and skim off every particle of fat, and, when required for use, thicken with butter and flour, or with a little roux. Add the wine, and, if necessary, a seasoning of cayenne ; when it will be ready to serve. Time . — 1£ hour. Average cost, 2 s. per pint. Note. — The wine in this sauce may be omitted, and an onion sliced and fried of a nice brown substituted for it. This sauce or gravy is used for many dish and with most people is a genera? favourite. FEBRUARY— BILL8 OF FARE. Dinner for 18 persons. First Course. 116 THE DICTIONARY OP COOKERY. February— Bills of Fare February— Bills of Fare Second Course. |f Braised Capon. £ Boiled 11am, garnished. *2 Is- n ** 11 g 5. 8S- ■ p. 3. S- Vase of Flowen. P4t<5 Chand. Hannoh of Mutton, »o a . <23 © ocn & ® •§a m Entries. p Lark Pudding, •g cr CD •T3 e*- © Vase of © P4 * 9 Flowers, © 1 CD Fricasseed Chicken. m •** © £ Dinner for 10 persons. First Course. — Palestine soup ; John Dory, with Dutch sauce ; red mullet, with sauce G6noise. Entries. — Sweet- bread cutlets, with poivrade sauce ; fowl au Bdchamol. Second Course. — Roast saddle of mutton ; boiled capun and oysters; boiled tongue, garnished with Brussels sprouts. Third Course. — Gui- nea-fowls ; ducklings ; pain de rhubarb ; orange jelly ; strawberry cream ; cheese- cakes ; almond pudding ; fig pudding ; dessert and ices. Dinner for 8 persons. First Course. — Mock turtle soup ; fil- lets of turbot h la cr§me ; fried filleted soles and anchovy sauce. Entries. — Larded fillets of rabbits ; tendrons de veau with pur£e of tomatoes. Second Course. — Stewed rump of beef h la Jardi- nfcre ; roast fowls ; boiled ham. Third Course. — Roast pigeons or larks ; rhu- barb tartlets ; meringues ; clear jelly ; cream ; ice pudding ; souffld ; dessert and ices. Third Course. K 9 1 00 f.l g-a. a* o S OQ © © % Ducklings, removed by Iced Padding, Coffee Cream, Vase of Flowers. Blancmange. Partridges, removed by Cabinet Pudding, Sg ® 8 j-s © ° 1 6 © • S| ® a Dessert and Ices, Dinner for 12 persons. First Course. — Soup k la reine; clear gravy soup ; brill and lobster sauce ; fried smelts. Entries. — Lobster rissoles ; beef palates ; pork cutlets h la soubise ; grill- ed mushrooms. Second Course. — Braised turkey ; haunch of mutton ; boiled capon and oysters ; tongue, garnished with tufts of broccoli ; vegetables and salads. Third Course. — Wild ducks; plovers; orange jelly ; clear jelly ; Charlotte Russe ; Nesselrode pudding ; giteau de riz ; sea- Jnds ; maids of honour ; dessert and ices. Dinners for 0 persons. First Course . — Rice soup ; red mullet* with Gdnoise sauce; fried smelts- Entreis . — Fowl pudding ; sweetbreads. Second Course . — Roast turkey and sau- sages ; boiled leg of pork ; pease pudding. Third Course . — Lemon jelly ; Charlotte h la vanille ; maids of honour ; plum- pudding, removed by ice pudding ; dessert. First Course. — Spring soup; boiled turbot and lobster sauce. Entrees . — Fricasseed rabbit; oyster patties. Second Course. — Boiled round of beef and mar. row-bones; roast fowls, garnished with water-cresses and rolled bacon ; vegeta- bles. Third Course. — Marrow pudding; cheesecakes ; tartlets of greengage jam ; lemon cream ; rhubarb tart ; dessert. First Course. — Vermicelli soup • frisd whitings; stewed eels. Entries.— Poulet h la Marengo ; breast of veal stuffed and rolled. Second Course. — Roast leg of pork and apple sauce ; boiled capon and oysters ; tongue, garnished with tufts oi broccoli. Third Course.— Wild ducks ; lobster salad ; Charlotte aux pommes ; pain de rhubarb ; vanilla cream ; orange jelly ; dessert. THE DICTIONARY OP COOKERY. 119 February, Plain Famiij Dinners First Course. — Ox-tail soup; ood k la ith layers of paper between the rows. GOOSEBERRY FOOL. Ingredients. — Green gooseberries ; to every pint of pulp add 1 pint of milk, or $ pint of cream and ^ pint of milk ; sugar to taste. Mode. — Cut the tops and tails off the gooseberries, put them into a jar with 2 tablespoonfuls of water and a littlr* good moist sugar : set this jar in a sauce- iy x r» of noi'Mt-r Vet. K- ; l nntM Gooseberry Jam the fruit is soft enough to mash. When done enough, beat it to a pulp, work this pulp through a colander, and stir to every pint the above proportion of milk, or equal quantities of milk and cream. As- certain if the mixture is sweet enough, and put in plenty of sugar, or it will not be eatable ; and in mixing the milk and gooseberries add the former very gradu- ally to these : serve in a glass dish, or in small glasses. This, although a very old- fashioned and homely dish, is, when well made, very delicious, and, if properly sweetened, a very suitable preparation for children. Time. — From f to 1 hour. Average cost, 6d. per pint, with milk. Sufficient. — A pint of milk and a pint of gooseberry pulp for 5 or 6 children. Seasonable in May and June. GOOSEBERRY JAM. Ingredients. — To every lb. of fruit al- low | lb. of loaf sugar ; currant-juice. Mode. — Select red hairy gooseberries ; have them gathered in dry weather, when quite ripe, without being too soft. W eigh them ; with a pair of sci ssors cut off the tops and tails, and to every 6 lbs. of fruit have ready ^ pint of red-currant juice, drawn as for jelly. Put the goose- berries and currant-juice into a pre- servirg-pan, let them boil tolerably quick.y, keeping them well stirred ; when they begin to break, add to them the sugar, and keep simmering until the jam becomes firm, carefully skimming and stirring it, that it does not burn at the bottom. " It should be boiled rather a long time, or it will not keep. Put it into pots (not too large), let it get per- fectly cold, then cover the pots down with oiled and egged papers. Time . — ■ About 1 hour to boil the gooseberries in the currant-juice, from £ to J hour with the sugar. A verage cost, per lb. pot, from 6d. to 8 d. Sufficient. — Allow J.j pint of fruit for a lb. pot. Seasonable. — Mak® this in June or July. GOOSEBERRY JAM. Ingredients.— To every 8 lbs. of red, rough, ripe gooseberries allow 1 quart of red-currant juice, 5 lbs. of loaf sugar. Mode. — Have the fruit gathered in dr® weather, and cut off the tops and tail# Prepare 1 quart of red-currant juice, the same as for red-curraoit jelly ; put it into a preserving-pan with the sugar, and '■ h'r ri.'.-T *, |,T *rh*r lr,t*rr if «V>rrq» - pd THE DICTIONARY OP COOKERY. Gooseberry Jam Keep it boiling for about 5 minutes ; skim well ; then put in the gooseberries, and let them boil from ^ to ^ hour ; then turn the whole into an earthen pan, and let it remain for 2 days. Boil the jam ip again until it looks clear ; put it into pots, and when cold, cover with oiled paper, and over the jars put tissue-paper brushed over on both sides with the white of an egg, and store away in a dry place. Care must oo taken, in making this, to keep the jam well stirred and well skimmed, to prevent it burning at the bottom of the pan, and to have it very clear. Time. — 5 minutes to boil the currant-juice and sugar after the latter is dissolved ; from | to | hour to simmer the gooseberries the first time, i hour the second time of boiling. Ave- rage cost, from 8 d. to lOci. per lb. pot. Sufficient. — Allow pint of fruit for a lb. pot. Seasonable. — Make this in June or July. GOOSEBEBRY JAM. White *r Green. Ingredients. — Equal weight of fruit and sugar. Mode. — Select the gooseberries not very ripe, either white or green, and top and tail them. Boil the sugar with water (allowing £ pint to every lb.) for about | hour, carefully removing the scum as it rises ; then put in the goose- berries, and simmer gently till clear and firm : try a little of the jam on a plate ; if it jellies when cold, it is done, and should tiien be poured into pots. When cold, cover with oiled paper, and tissue-paper brushe.l over on both sides with the un- beaten wfiite of an egg, and stow away in a dry place. Time. — hour to boil the sugar and water, f hour the jam. A verage cost, from 6d. to 8 d. per lb. pot. Sufficient. — Allow 1^ pint of fruit for a lb. pot. Seasonable.— Make this in June. GOOSEBERRY JELLY. Ingredients. — Gooseberries ; to every pint of juice allow f lb. of loaf sugar. Mode. — Put the gooseberries, after cut- ting off the tops and tails, into a pre- serving-pan, and stir them over the fire until they are quite soft ; then strain them through a sieve, and to every pint of juice allow f lb. of sugar. Boil the iuice and sugar together for nearly f hour, stirring and shimming all the time ; and if the jelly appears firm when a little Or u; in or* *tr> h Gooseberry Sauce and should then be taken up and put into small pots. Cover the pots with oiled and egged papers, the same as for currant jelly, and store away in a dry place. Time. — f hour to simmer the gooseberries without the sugar ; f hour to boil the juice. Average cost, from 8d. tc 10 d. per £-lb. pot. Seasonable in July. GOOSEBERRY PUDDING, Baked. Ingredients. — Gooseberries, 3 eggs, 1^ oz. of butter, £ pint of bread-crumbs, sugar to taste. Mode. — Put the goose- berries into a jar, previously cutting off the tops and tails ; place this jar in boil- ing water, and let it boil until the goose- berries are soft enough to pulp ; then beat them through a coarse sieve, and to every pint of pulp add 3 well-whisked eggs, 1^ oz. of butter, k pint of bread- crumbs, and sugar to taste ; beat the mixture well, put a border of puff-paste round the edge of a pie-dish, put in the pudding, bake for about 40 minutes, strew sifted sugar over, and serve. Time. — About 40 minutes. Average cost, 10c£. Sufficient for 4 or 5 persons. Seasonable from May to July. GOOSEBERRY PUDDING, Boiled. Ingredients. — J lb. of suet crust, pint of green gooseberries, ^ lb. of moist sugar. Mode. — Line a pudding-basin with suet crust rolled out to about h inch in thickness, and, with a pair of scissors, cut off the tops and tails of the goose- berries ; fill the basin with the fruit, put in the sugar, and cover with crust. Pinch the edges of the pudding to- gether, tie over it a boilbd fbuit puddino. floured cloth, put it into boiling water, and boil frotf 2^ to 3 hours ; turn it out of the basin, and serve with a jug of cream. Time.- - 2i to 3 hours. Average cost, \Qd. Suf- ficient for 6 or 7 persons. Seasonable from May to July. GOOSEBERRY SAUCE for Boiled Mackerel. Ingredients. —1 pint of green goose- Karri CI<* $ haKl^->*"./\or>fi' ji P,’ - '"' A 144 THE DICTIONARY OP COOKERY. Gooseberry Tart (Veal gravy may be substituted for this), 2 oz. of fresh butter ; seasoning to taste of salt, pepper, and grated autmeg. Mode. — Boil the gooseberries m water until quite tender; strain them, and rub them through a sieve. Put into a sauce- pan the Bechamel or gravy, with the butter and seasoning ; add the pulp from the gooseberries, mix all well together, and heat gradually through. A little pouuded sugar added to this sauce is by many persons considered an improve- ment, as the saccharine matter takes off the extreme acidity of the unripe fruit. Time. — Boil the gooseberries from 20 minutes to \ hour. Sufficient. — This quantity, for a large dish of mackerel. Seasonable from May to July. GOOSEBERRY TART. Ingredients. — l,i pint of gooseberries, 4 lb. of short crust, ^ lb. of moist sugar. Mode. — With a pair of scissors cut off the tops and tails of the gooseberries ; put them into a deep pie-dish, pile the fruit high in the centre, and put in the sugar ; line the edge of the dish with short crust, put on the cover, and orna- ment the edges of the tart ; bake in a good oven for about J hour, and before being sent to table, strew over it some fine-sifted sugar. A jug of cream, or a dish of boiled or baked custards, should always accompany this dish. Time . — J hour. Average cost, 9 d. Sufficient lor 6 or 6 persons. Seasonable from May to July. GOOSEBERRY TRIFLE. Ingredients. — 1 quart of gooseberries, sugar to \aste, 1 pint of custard, a plate- ful of whipped cream. Mode. — Put the gooseberries into a jar, with sufficient moist sugar to sweeten them, and boil them until reduced to a pulp. Put this pulp at the bottom of a trifle-dish ; pom- over it a pint of custard made by recipe, and, when cold, cover with whipped cream. The cream should be whipped the day before it is wanted for table, as it will then be so much firmer and more solid ; but it should not be added to the fruit until a short time before it is re- quired. The dish may be garnished as fancy dictates. Time. — About £ hour to boil the gooseberries. Average cost, lx. 6d. Sufficient for 1 trifle. Seasonable in May, June, and July. Gooseberry Wine GOOSEBERRY VINEGAR. (An Excellent Recipe.) Ingredients. — 2 pecks of crystal goose- berries, 6 gallons of water, 12 lbs. of foots sugar of the coarsest brown quality. Mode. — Mash the gooseberries (which should be quite ripe) in a tub with a mallet ; put to them the water nearly milk-warm ; let this stand 24 hours ; then strain it through a sieve, amd put the sugar to it ; mix it well, and tun it. These proportions are for a 9-gallon cask ; and if it be not quite full, more water must be added. Let the mixture be stirred from the bottom of the cask two or three times daily for three or four days, to assist the melting of the sugar ; then paste a piece of linen cloth over the bunghole, and set the cask in a warm place, but not in the sun ; any corner- of a warm kitchen is the best situation for it. The following spring it should ' be drawn off into stone bottles, and the vinegar will be fit for use twelve months after it is made. This will be found a most excellent preparation, greatly su- perior to much that is sold under the name of the best white wine vinegar. Many years’ experience has proved that pickle made with this vinegar will keep, when bought vinegar will not preserve the ingredients. The cost per gallon is merely nominal, especially to those who reside in the country and grow their own gooseberries ; the coarse sugar is then the only ingredient to be purchased. Time. — To remain in the cask 9 months. Average cost, when the gooseberries have to be purchased, Is. per gallon ; when they are grown at home, 6d. per gallon. Seasonable. — This should be made the end of June or the beginning of July, when gooseberries are ripe and plen- tiful. GOOSEBERRY WINE, Efferves- cing. Ingredients. — To every gallon of water allow 6 lbs. of green gooseberries, 3 lbs. of lump sugar. Mode. — This wine should be prepared from unripe gooseberries, in order to avoid the flavour which the fruit would give to the wine when in a mature state. Its briskness depends more upon the time of bottling than upon the un- ripe state of the fruit, for effervescing wine can be made from fruit that is, ripe as well as that which is unripe. The fruit should be selected when it has near THE DICTIONARY OP COOKERY. 145 Gooseberry Wine attained its full growth, and consequently before it shows a'.V tendency to ripen. Any bruised or decayed berries, and those that aro very small, should be rejected. The blossom and stalk ends should be removed, and the fruit well bruised in a tub or pan, in such quantities as to insure each berry being broken without crushing the seeds. Pour the water (which should be warm) on the fruit, squeeze and stir it with the hand until all the pulp is removed from the skin and seeds, and cover the whole closely for 24 hours ; after which, strain it through a coarse bag, and press it with as much force as can be conveniently applied, to extract the whole of the juice and liquor the fruit may contain. To every 40 or 60 lbs. of fruit cue gallon more of hot water may be passed through the marc, or husks, in order to obtain any soluble matter that may remain, and be again pressed. The juice should be put into a tub or pan of sufficient size to contain all of it, and the sugar added to it. Let it be well stirred until the sugar is dissolved, and place the pan in a warm situation ; keep it closely covered, and let it ferment for a day or two. It must then be drawn off into clean casks, placed a little on one side for the scum that arises to be thrown out, and the casks kept filled with the remaining “ must,” that should be re- served for that purpose. When the active fermentation has ceased, the casks should Ae plugged upright, again filled, if neces- sary, the bungs be put in loosely, and, after a few days, when the fermentation is a little more languid (which may be known by the hissing noise ceasing), the bungs should be driven in tight, and a spile-hole made, to give vent if necessary. About November or December, on a clear fin a day, the wine should be racked from its lees into clean casks, which may be rinsed with brandy. After a month, it should be examined to see if it is suffi- ciently clear for bottling ; if not, it must be fined with isinglass, which may be dissolved in some of the wine : 1 oz. will be sufficient for 9 gallons. In bottling the wine, it will be necessary to wire the corks down, or to tie them down with 6tring. Old champagne bottles are the best for this wine. In March or April, or when the "gooseberry bushes begin to blossom, the wine must be bottled, in order to insure its being effervescing. Sea- tonable . — Make this the end of May or be- ginning cf June, before the berries ripen. Gravy, a good Beef GRAVIES, General Stock for By the addition of various store sauces, thickening and flavouring, good stock may be converted into good gravies. It should be borne in mind, however, «,oat the goodness and strength of apices, wines, flavourings, &c., evaporate, and that they lose a great deal of their fra- grance if added to the gravy a longtime before they are wanted. If this point is attended to, a saving of one half the quantity of these ingredients will be effected, as, with long boiling, the fla- vour almost entirely passes oway. The shank-bones of mutton, previously well soaked, will be found a great assistance in enriching gravies ; a kidney or melt, beef skirt, trimmings of meat, &c. &c., answer very well when only a small quan- tity is wanted, and a good gravy need not necessarily be so very expensive ; for economically-prepared dishes are oftetx times found as savoury and wholesome as dearer ones. The cook should also re- member that the fragrance of gravies, should not be overpowered by too much spice, or any strong essences, and that they should always be warmed in a bain marie, after they are flavoured, or else in a jar or jug placed in a saucepan full of boiling water. The remains of roast- meat gravy should always be saved ; as, when no meat is at hand, a very nice gravy in haste may be made from it, and when added to hashes, ragohts, &LC., is t> great improvement. GRAV a Good Beef, for Poultry* Game, &c. Ingredients . — ^ lb. of lean beef, pint of cold water, 1 shalot or small onion, k a teaspoenful of salt, a little pepper, 1 tablespoonful of Harvey’s sauce or mush- room ketchup, k a teaspoonful of arrow- root. Mode. — Cutup the beef into small pieces, and put it, with the water, into • stewpan. Add the shalot and seasoning and simmer gently for 3 hours, taking care that it does not boil fast. A shor> time before it is required, take the arrov , root, and havin'/ mixed it with a littki cold water, po '• " into the gravy, which keep stirring, Yu.'ng the Harvey’s sauce, and just lettiu.; .1 boiL Strain off the gravy in a tureen, and serve very hot. Time . — 3 hours. Averayt cost, 8d. pm 146 fHE DICTIONARY OP COOKERY. Gravy, Beef GRA VY, Beef, a Quickly Made. / ngredients. — | lb. of shin of beef, £ onion, ^ carrot, 2 or 3 sprigs of parsley and savoury herbs, a piece of butter about the size of a walnut ; cayenne and mace to taste, £ pint of water. Mode . — Cut up the meat into very small pieces, slice the onion and carrot, and put them into a small saucepan with the butter. Keep stirring over a sharp fire until they have taken a little colour, when add the water and the remaining ingredients. Simmer for hour, skim well, strain, and flavour, when it will be ready for use. Titne. — ^ hour. Average cost, for this quantity, 5 d. GRA VY, Brown. Ingredients. — 2 oz. «* butter, 2 large onions, 2 lbs. of shin of beef, 2 small slices of lean bacon (if at hand), salt and whole pepper to taste, 3 cloves, 2 quarts of water. For thickening, 2 oz. of butter, 3 oz. of flour. Mode. — Put the butter into a stewpan ; set this on the fire, throw in the onions cut in rings, and fry them a light brown ; then add the beef aDd bacon, which should be cut into small square pieces ; season, and pour in a teacup ful of water ; let it boil for about ten minutes, or until it is of a nice brown colour, occasionally stirring the contents. Now fill up with water in the above pro- portion ; let it boil up, when draw it to the side of the fire to simmer very gently for l.j hour ; strain, and when cold, take off all the fat. In thickening this gravy, melt 3 oz. of butter in a stewpan, add 2 oz. of flour, and stir till of a light-brown colour ; when cold, add it to the strained gravy, and boil it up quickly. This thickening may be made in larger quan- tities, and kept in a stone jar for use when wanted. Time. — Altogether, 2 hours. Average cost, 4 d. per pint. GRAVY, Brown, without Meat. Ingredients. — 2 large onions, 1 large ■^u-rot, 2 oz. of butter, 3 pints of boiling water, 1 bunch of savoury herbs, a wine- glassful of good beer ; salt and pepper to taste. Mode. — Slice, flour, and fry the onions and carrots in tu-) butter until of » nice light-brown cc> ', then add the foiling water and tin , renaming ingre- dients ; let the whole btew gently for about an hour, then strain, and when nold, skim off all the fat. Thicken it, and. if thought necessary, add a few drops Gravy, Cheap of colouring. Time. — 1 hour. Ave r Jtgt cost, 2 d. per pint. Note. — The addition of a small quan- tity of mushroom ketchup or Harvey’s sauce very much improves the flavour of this gravy. GRAVY, Cheap, for Minced Veal Ingredients. — Bones and trimmings of cold roast or boiled veal, pint of water, 1 onion, | teaspoonful of minced lemon-peel, £ teaspoonful of salt, 1 blade of pounded mace, the juice of £ lemon; thickening of butter and flour. Mode . — Put all the ingredients into a stewpan, except the thickening and lemon-juice, and let them simmer very gently for rather more than 1 hour, or until the liquor is reduced to a pint, when strain through a hair sieve. Add a thickening of butter and flour, and the lemon-juice ; set it on the fire, and let it just boil up, when it will be ready for use. It may be flavoured with a little tomato sauce, and, where a rather dark-coloured gravy is not objected to, ketchup, or Harvey’s sauce, may be added at pleasure. Time. — Bather more than 1 hour. Average cost , 3 d, GRAVY, Cheap, for Hashes, &o. Ingredients. — Bones and trimmings of the cooked joint intended for hashing, £ teaspoonful of salt, \ teaspoonful of whole pepper, £ teaspoonfui of whole allspice, a small faggot of savoury herbs, ^ head of celery, 1 onion, 1 oz. of butter, thickening, sufficient boiling water to cover the bones. Mode. — Chop the bones in small pieces, and put them in a stew- pan, with the trimmings, salt, pepper, spice, herbs, and celery. Cover with boiling water, and let the whole simmer gently for 1^ or 2 hours. Slice and fry the onion in the butter till it is of a pale brown, and mix it gradually with the gravy made from the bones ; boil for £ hour, and strain into a basin ; now put it back into the stewpan ; flavour with walnut pickle or ketchup, pickled-onion liquor, or any store sauce that may be preferred. Thicken with a little butter and flour, kneaded together od a plate, and the gravy will be ready for use. After the thickening is added, the gravy should just boil, to take off the rawness of the flour. Time. — 2 hours, or rather more. Average oost, 4 d., exclusive of the bones and trimmings. THE DICTIONARY OP COOKERY. 147 Gravy for Roast Meat GRAVY for Roast Meat. Ingredients. —Gravy, salt. Mode. — Put a common dish with a small quantity of salt in it under the meat, about a quar- ter of an hour before it is removed from the fire. When the dish is full, take it away, baste the meat, and pour the gravy into the dish on which the joint is to be served. GRAVY for Venison. Ingredients. — Trimmings of venison, 3 or 4 mutton shank-bones, salt to taste, 1 pint of water, 2 teaspoonfuls of walnut ketchup. Mode. — Brown the trimmings over a nice clear fire, and put them in a stewpan with the shank-bones and water ; simmer gently for 2 hours, strain and skim, and add the walnut ketchup and a seasoning of salt. Let it just boil, when it re ready to serve. Time. — 2 hours. GRAVY, Jugged (Excellent). Ingredients. — 2 lbs. of shin of beef, j lb. of lean ham, 1 onion or a few shalots, 2 pints of water, salt and whole pepper to taste, 1 blade of mace, a faggot of savoury herbs, ^ a large carrot, ^ a head of celery. Mode. — Cut up the beef and fiam into small pieces, and slice the vege- tables ; take a jar, capable of holding two pints of water, and arrange therein, in layers, the ham, meat, vegetables, and seasoning, alternately, filling up with the above quantity of water ; tie down the jar, or put a plate over the top, so that the steam may not escape ; place it in the oven, and let it remain there from 6 to 8 hours ; should, however, the oven be very hot, loss time will be required. When sufficiently cooked, strain the gravy, and when cold, remove the fat. It may be flavoured with ketchup, wines, or any other store sauce that may be pre- ferred. It is a good plan to put the jar in a cool oven over-night, to draw the gravy ; and then it will not require so long baking the following day. Time. — From 6 to 8 hours, according to the oven. Average cost, 7 d. per pint. GRAVY-KETTLE. This is a utensil which will not be found in every kitchen ; but it is a useiul one where it is necessary to keep colander ; let them drain, arrange them jx a vegetable-dish, remove the string that the greens were tied with, and serve. Time. — 15 to 20 minutes. Average cost, 4 d. for a dish for 3 persons. Seator^ble in March. April, and May. Grouse, to Carve GROUSE PIE. Ingredients. — Grouse ; cayenne, salt, and pepper to taste ; 1 lb. of rump-steak, A pint of well-seasoned broth, puff-paste. Mode. — Line the bottom of a pie-dish with the rump-steak cut into neat pieces, and, should the grouse be large, cut them into joints; but, if small, they may be laid in the pie whole ; season highly with salt, cayenne, and black pepper; pour in the broth, and cover with a puff- paste ; brush the crust over with the yolk of an egg, and bake from f to 1 hour. If the grouse is cut into joints, the backbones and trimmings will make the gravy, by stewing them with an onion, a little sherry, a bunch of herbs, and a blade of mace : this should be poured in after the pie is baked. Time. — f to 1 hour. Average cost, exclusive of the grouse, which are seldom bought, Is. 9 d. Season- able from the 12th of August to the beginning of December, GROUSE, Roast. Ingredients. — Grouse, butter, a thick slice of toasted bread. Mode. — I et the birds hang as long as possible ; plu ck and draw them ; wipe, but do not wash them, inside and out;, and truss them w ithout the head, the same as for a roast fowl. Many persons still continue to truss them BOAST GBOUSB. with the head under the wing, but the former is now considered the most ap- proved method. Put them down to a sharp clear lire ; keep them well basted the whole of the time they are cooking, and serve them on a buttered toast, soaked in the dripping-pan, with a little melted butter poured over them, or with bread-sauce and gravy. Time. — A hour ; if liked very thoroughly done, 35 minutes. Average cost, 2s. to 2s. 6d. the brace; but seldom bought. Suffi- cient. — 2 for a dish. Seasonable from the 12th of August to the beginning of December GROUSE, to Carve Grouse may be carved in the way first 160 THE DICTIONARY OF COOKERY. Grouse Salad described in carving partridge. The backbone of the grouse is highly esteemed by many, and this part of many game birds is considered the finest-flavoured. GROUSE SALAD (Boyer’s Re- cipe improved.) Ingredients. — 8 eggs, butter, fresh salad, 2 or 3 grouse ; for the sauce, 1 table- spoonfi* of minced shalot, 2 tablespoon- fuls of pounded sugar, the yolks of 2 eggs, 1 teaspoonful of minced parsley, j oz. of salt, 12 tablespoonfuls of oil, 4 tablespoonfuls of Chili vinegar, 1 gill of cream, 2 tablespoon fuls of chopped tarragon and chervil. Mode . — Boil the eggs herd, shell them, throw them into cold water, cut a thin slice off the bot- tom to facilitate the proper placing of them in the dish, cut each one into four engthwise, and make a very thin flat border of butter, about one inch from the edge of the dish the salad is to be served on ; fix the pieces of egg upright close to each other, the yolk outside, or the yolk and white alternately ; lay in the centre a fresh salad of whatever is in sea- son, and, having previously roasted the grouse rather underdone, cut it into eight or ten pieces, and prepare the sauce as follows: — Put the shalots into a basin, with the sugar, the yolk of an egg, the parsley, and salt, and mix in by degrees the oil and vinegar ; when all the ingre- dients are well mixed, put the sauce on ice or in a cool place. When ready to serve, whip the cream rather thick, which lightly mix with it ; then lay the inferior parts of the grouse on the salad, sauce ov er so as to cover each piece, then lay Tver the salad and the remainder of the grouse, pour the rest of the sauce over, and serve. The eggs may be ornamented with a little dot of radishes or beetroot on the point. Anchovy and gherkin, cut into small diamonds, may be placed be- tween, or cut gherkins in slices, and a border of them laid round. Tarragon or chervil-leaves are also a pretty addition. The remains of cold black-game, phea- sant, or partridge may be used in the above manner, and will make a very de- Bcat.e dish. Average cost, 2s. 6d. Sea- sonable from the 12th of August to the beginning of December. Gurnet GRUEL, to make. Ingredients. — 1 tablespoonful of Robin- son’s patent groats, 2 tablespoonfuls of cold water, 1 pint of boiling water. Mode. — Mix the prepared groats smoothly with the cold water in a basin ; pour over them the boiling water, stirring it all the time. Put it into a very clean saucepan ; boil the gruel for 10 minutes, keeping it well stirred ; sweeten to taste, and serve. It may be flavoured with a small piece of lemon-peel, by boiling it in the gruel, or a little grated nutmeg may be put in ; but in these matters the taste of the patient should be consulted. Pour the gruel in a tumbler, and serve. When wine is allowed to the invalid, 2 tablespoonfuls of sherry or port make this preparation very nice. In cases of colds, the same quantity of spirits is sometimes added instead of wine. Time. — 10 minutes. Sufficient to make a pint of gruel. GUDGEONS. Ingredients. — Egg and bread-crumbs sufficient for the quantity of fish ; hot lard. Mode. — Do not scrape off the scales, but take out the gills and inside, and cleanse thoroughly ; wipe them dry, flour and dip them into egg, and sprinkle over with bread-crumbs. Fry of a nice brown. Time. — 3 or 4 minutes. Aver- age cost. — Seldom bought. Seasonable from March to July. Sufficient. — 3 for each person. GUINEA-FOWL, Roast, Larded. Ingredients. — A guinea-fowl, lardoons, flour, and salt. Mode. — When this bird is larded, it should be trussed the same as a pheasant ; if plainly roasted, truss it like a turkey. After larding and truss- ing it, put it down to roast at a brisk fire ; keep it well basted, and a short time before serving, dredge it with a little flour, and let it froth nicely. Serve with a little gravy in the dish, and a tureen of the same, and one of well-mad® bread-sauce. Time. — Guinea-fowl, lar- ded, 1^ hour ; plainly roasted, about 1 hour. Sufficient for 6 persons. Season able in winter. Note. — The breast, if larded, should be covered with a piece of paper, and re moved about 10 minutes before serving. GURNET, or GURNARD. Ingredients. — 1 gurnet, fi oz. of salt to THE DICTIONARY OF COOKERY. 151 Haddock, Baked each gallon of water. Mode. — Cleanse the fish thoroughly, and cut off the fins ; have ready some boiling water, with salt in the above proportion ; put the fish in, and simmer very gently for ^ hour. Parsley and butter, or anchovy sauce, should be served with it. Time. — i hour. Average cost. — Seldom bought. Seasonable from October to March, but in perfection in October. Sufficient. — A middling-sized *ne for two persons. Note.—' This fish is frequently stuffed with forcemeat, and baked. HADDOCK, Baked. Ingredients. — A nice forcemeat, butter to taste, egg and bread-crumbs. Mode. — Scale and clean the fish, without cutting it open much ; 'put in a nice delicate forcemeat, and sew up the slit. Brush it over with egg, sprinkle over bread- crumbs, and baste frequently with but- ter. Garnish with parsley and cut lemon, and serve with a nice brown gravy, plain melted butter, or anchovy sauce. The egg and bread-crumbs can be omitted, and pieces of butter placed over the fish. Time.— Large haddock, § hour ; moderate size, 1 hour. Seasonable from August to February. Average cost , from 9 d. upwards. Note. — Haddocks may be filleted, rub- bed over with egg and bread-crumbs, and fried a nice brown ; garnish with crisped parsley. HADDOCK, Boiled. Ingredients. — Sufficient water to cover the fish ; $ lb. of salt to each gallon of water. Mode. — Scrape the fish, take out the inside, wash it thoroughly, and lay it in a kettle, with enough water to cover it, and salt in the above proportion. Simmer gently from 15 to 20 minutes, or rather more, should the fish be very largo. F° r small haddocks, fasten the tails in their mouths, and put them into boiling water. 10 to 15 minutes will cook them. Serve with plain melted butter, or anchovy sauce. Time. — Large haddock, ^ hour ; small, } hour, or rather less. Average cost, from 9d. upwards. Seasonable from August to February. HADDOCK, Dried- Dried haddock should be gradually warmed through, either before or over a nice clear fire. Rub a little piece of but- ter over, just before sending it to table- Ham, Fried HADDOCK, Dried. Ingredients. — 1 large thick haddock, 2 bay-leaves, 1 small bunch of savoury herbs, not forgetting parsley, a little butter and pepper ; boiling water. Mode. — Cut up the haddock into square pieces, make a basin hot by means of hot water, which pour out. Lay in the fish, with the bay-leaves and herbs ; cover with boiling water ; put a plate over to keep in the steam, and let it remain for 10 minutes. Take out the slices, put them in a hot dish, rub over with butter and pepper, and serve. Time. — 10 minutes Seasonable at any time, but best iD winter. HAM OMELET (a delicious Break- fast Dish). Ingredients. — 6 eggs, 4 oz. of butter, $ saltspoonful of pepper, 2 tablespoonfuls of minced ham. Mode. — Mince the ham very finely, without any fat, and fry it for 2 minutes in a little butter ; then make the batter for the omelet, stir in the ham, and proceed as in the case of a plain omelet. Do not add any salt to the batter, as the ham is usually suffi- ciently salt to impart a flavour to the omelet. Good lean bacon, or tongue, answers equally well for this dish ; but they must also be slightly cooked pre- viously to mixing them with the batter. Serve very hot and quickly, without gravy. Time. — From 4 to 6 minutes. Average cost, Is. Sufficient for 4 persons. Seasonable at any time. HAM, FRIED, AND EGGS -40 minutes. Average cost, Is. Sufficient for 6 puddings. Seasonable at any time. RICE SNOWBALLS (A Pretty Dish for Juvenile Suppers). Ingredients. — 6 oz. of rice, 1 quart of milk, flavouring of essence of almonds, sugar to taste, 1 pint of custard. Mode. — Boil the . rice in the milk, with sugar and a flavouring of essence of almonds, until the former is tender, adding, if ne- cessary, a little more milk, should it dry away too much. When the rice is quite soft, put it into teacups, or small round jars, and let it remain until cold ; then turn the rice out on a deep glass dish, pour over a custard, and on the top of each ball place a small piece of bright- coloured preserve or jelly. Lemon-peel or vanilla may be boiled with the rice instead of the essence of almonds, when either of these is preferred ; but the flavouring of the custard must corre- spond with that of the rice. Time . — About f hour to swell the rice in the milk. Average cost, with the custard, Is. (id. Sufficient for 5 or 6 children. Seasonable at any time. RICE SOUFFLE. Ingredients. — 3 tablespoonfuls of ground rice, 1 pint of milk, 5 eggs, pounded sugar to taste, flavouring of lemon-rind, vanilla, coffee, chocolate, or anything that may be preferred, a piece of butter the size of a walnut. Mode . — Mix the ground rice with 6 tablespoon- fuls of the milk quite smoothly, and put it into a saucepan with the remainder of the milk and butter, and keep stirring it over the tire for about ^ hour, or until the mixture thickens. Separate the yolks from the whites of the eggs, beat the former in a basin, and stir to them the rice and sufficient pounded sugar to sweeten the souffld ; but add this latter ingredient as sparingly as possible, as the less sugar there is used the lighter will be the gouiHA Now whisk the Rice for Curries, &c.. Boiled whites of the eggs to a stiff froth o» snow ; mix them with the other prepara- tion, and pour the whole into a souffle- dish, and put it instantly into the oven ; bake it about hour in a moderate oven, take it out, hold a salamander or hoi shovel over the top, sprinkle sifted sugar over it, and send the souffle to table in the dish it was baked in, either with ? napkin pinned round, or inclosed in a more ornamental dish. The excellence of this fashionable dish entirely depends on the proper whisking of the whites of the eggs, the manner of baking, and the expedition with which it is sent to table. Souffles should be served instantly from the oven, or they will sink, and be nothing more than an ordinary pudding. Time. — About ^ hour. Average cost, 1*. Sufficient for 3 or 4 persons. Seasonable at any time. RICE SOUP. Ingredients. — 4 oz. of Patna noe, sac. cayenne, and mace, 2 quarts of whit, stock. Mode. — Throw the rice into boiling water, and let it boil until tender ; then pour it into a sieve, and allow it to drain well. Now add it to the stock boiling, and allow it to simmer a few minutes ; season to taste. Serve quickly. Time. — 1J hour. Average cost, li. 3 d. per quart. Sufficient for 8 persons. Seasonable all the year. RICE SOUP. Ingredients. — 6 oz. of rice, the yolks of 4 eggs, £ a pint of cream, rather more than two quarts of stock. Mode. — Boil the rice in the stock, and rub half of it through a tammy ; put the stock in the stewpan, add all the rice, and simmer gently for 5 minutes. Beat the yolks of the eggs, mix them with the cream (previously boiled), and strain through a hair sieve ; take the soup off the fire, add the eggs and cream, stirring frequently. Heat it gradually, stirring all the time ; but do not let it bc*l, or the eggs will curdle. Time. — 2 hours, Average cost, Is. 4 d. per quart. Suffi- cient for 8 persons. Seasonable all the year. RICE for Curries, Ac., Boiled. Ingredients. — f lb. of rice, water, salt. Mode. — Pick, wash, and soak the rice is plenty of cold water ; then have ready a saucepan of boiling water, drop the rios THE DICTIONARY OP COOKERY. Hioe, to Boil, for Curries fnto it, and keep it boiling quickly, with the lid uncovered, until it is tender, but not soft. Take it up, drain it, and put it on a dish before the fire to dry ; do not handle it muob with a spoon, but shake it about a little with two forks, that it may all be equally dried, and strew over it a little salt. It is now ’ to serve, and may be heaped 3 on a dish by itself, or be laid the dish as a border, with a curry or fricassee in the centre. Some cooks smooth the rice with the back of a spoon, and then brush it over with the yolk of an egg, and set it in the oven to colour ; but the rice, well boiled, white, dry, and with every grain distinct, is by far the more preferable mode of dressing it. During the process of boiling, the rice should be attentively watched, that it be not overdone, as, if this is the case, it will have a mashed and soft appear- ance. Time. — 15 to 25 minutes, accord- ing to the quality of the rice. A verage cost, 3d. Sufficient for a large dish of curry. Seasonable at any time, BICE, To Boil, for Curries, &c. (Soyer’a Recipe.) Ingredients. — 1 lb. of the best Caro- lina rice, 2 quarts of water, 1^ oz. of butter, a little salt. Mode. — Wash the rice well in two waters ; make 2 quarts of water boiling, and throw the rice into it; boil it until three- parts done, then drain it on a sieve. Butter the bottom and sides of a stewpan, put in the rice, place the lid on tightly, and set it by the side of the fire, until the rice is perfectly tender, occasionally shaking the pan to prevent its sticking. Prepared thus, every grain should be separate and white. Either dish it separately, or place it round the curry as a border. Time. — 15 to 25 minutes. Average cost, Id. Suffi- cient for 2 moderate-sized curries. Sea- satiable at any time. BOASTING, Memoranda in. Toe management of the fire is a point of primary importance in roasting. A radiant fire throughout the operation is absolutely necessary to insure a good result. WLon the article to be dressed is thin and delicate, the fire may be small ; bat when the joint is large the fire must fill the grate. Meat must never be put down before a hollow or exhausted which may soon want recruiting ; Bolls, Hot on the other hand, if the heat of the fire become too fierce, the meat must be removed to a considerable distance till it has somewhat abated. Some cooks always fail in roasting, though they suc- ceed in nearly everything else. A French writer on the culinary art says that anybody can learn how to cook, but one must be born a roaster. Accor- ding to Liebig, beef or mutton cannot be said to be sufficiently roasted, until it has acquired throughout the whole mass a temperature of 158°. But poultry may be well cooked when the inner parts have attained a temperature of 130° to 140°. This depends on the greater amount of blood which beef and mutton contain, the colouring matter of blood not being coagulable under 158°. BOLLS, Excellent. Ingredients . — To every lb. of flour allow 1 oz. of butter, | pint of milk, a large teaspoonful of yeast, a little salt. Mode . — Warm the butter in the milk, add to it the yeast and salt, and mix these ingredients well together. Put the flour into a pan, stir in the above ingre- BOLLS. dients, and let the dough rise, covered in a warm place. Knead it well, make it into rolls, let them rise again for a few minutes, and bake in a quick oven. Richer rolls may be made by adding 1 or 2 eggs and a larger proportion of butter, and their appearance improved by brushing the tops over with yolk of egg or a little milk. Time . — 1 lb. of flour, divided into 6 rolls, from 15 to 20 minutes. BOLLS, Hot. This dish, although very unwholesome and indigestible, is nevertheless a great favourite, and eaten by many persons. As soon as the rolls come from the baker’s, they should be put into the oven, which, in the early part of the morning, is sure not to be very hot ; an# the rolls must not be buttered until wanted. When they are quite hot, divide them lengthwise into three ; put some thin flakes of good butter between THE DICTIONARY OF COOKERY, 293 Bolls, Fluted the slices, press the rolls together, and put them in the oven for a minute or two, but not longer, or the batter would oil ; take them out of the oven, spread the butter equally over, divide the rolls in half, and put them on to a very hot clean dish, and send them instantly to table. ROI 1 I 1 S, Fluted. Ingredients . — Puff-paste, the white of an egg, sifted sugar, jelly or preserve. Mode . — Make some good puff-paste (trimmings answer very well for little dishes of this sort) ; roll it out to the thickness of| inch, and with a round fluted paste-cutter stamp out as many round pieces as may be required ; brush over the upper side with the white of an egg ; roll up the pieces, pressing the paste lightly together where it joins ; place the rolls on a baking-sheet, and bake for about ^ hour, A few minuVss before they are done, brush them over with the white of an egg ; strew over sifted sugar, put them back in the oven ; and when the icing is firm and of a pale brown colour, they are done. Place a strip of jelly or preserve across each roll, dish them high on a napkin, and serve cold. Time. — J hour before being iced ; 5 to 10 minutes after. Average cost, Is. 3d. Sufficient. — ^ lb. of puff-paste for 2 dishes. Seasonable at any time. ROUX, Brown, a French Thick- ening for Gravies and Sauces. Ingredients. — 6 oz. of butter, 9 oz. of flour. Mode. — Melt the butter in a stew- pan over a slow fire, and dredge in, very gradually, the flour ; stir it till of a light- brown colour — to obtain this do it very slowly, otherwise the flour will burn and impart a bitter taste to the sauce it is mixed with. Pour it in a jar, and keep it for use : it will remain good some time. Time. — About 4 hour. Average cost, 7 d. ROUX, White, for thickening White Sauces. Allow the same proportions of butter and flour as in the preceding recipe, and proceed in the same manner as for brown roux, but do not keep it on the fire too long, and take care not to let it eolour. This is used for thickening white jauce. Pour it into a jar to* use when wanted. Time.- j hour. Average cost, Id. Bump-steak and Kidney Pudding Sufficient. — A dessertspoonful will thicken a pint of gravy. Note. — Besides the above, sauces may be thickened with potato flour, ground rice, baked flour, arrowroot, &c. : the latter will be found far preferable to the ordinary flour for white sauces. A slice of bread, toasted and added to gravies, answers the two purposes of thickening and colouring them. RUMP-STEAK, Fried. Ingredients. — Steaks, butter or clarified dripping. — Mode. — Although broiling is a far superior method of cooking steaks to frying them, yet, when the cook is not very expert, the latter mode may be adopted ; and, when properly done, the dish may really look very inviting, and the flavour be good. The steaks should be cut rather thinner than for broiliDg, and with a small quantity of fat to each. Put some butter or clarified dripping into a frying-pan ; let it get quite hot, then lay in the steaks. Turn them fre- quently until done, which will be iu about 8 minutes, or rather more, should the steaks be very thick. Serve on a very hot dish, in which put a small piece of butter and a tablespoonful of ketchup, and season with pepper and salt. They should be sent to table quickly, as when cold the steaks are entirely spoiled. Time. — 8 minutes for a medium-sized steak, rather longer for a very thick one. A verage cost, Is. per lb. Seasonable all the year, but not good in summer, as the meat cannot hang to get tender. Note. — Where much gravy is liked, make it in the following manner : — As soon as the steaks are done, dish them, pour a little boiling water into the frying- pan, add a seasoning of pepper and salt, a small piece of butter, and a tablespoon- ful of Harvey’s sauce or mushroom ket chup. Hold the pan over the fire for a minute or two, just let the gravy simmer, then pour on the steak, and serve. RUMP- STEAK AND KIDNEY PUDDING. Ingredients. — 2 lbs. of rump-steak, 2 kidneys, seasoning to taste of salt and black pepper, suet crust made with milk ( see Pastry), in the proportion of 6 oz. of suet to each 1 lb. of flour. Mode. — Pro- cure some tender rump-steak (that which has been hung a little time), and divide it into pieces about an inch square, and 294 THU DICTIONARY OF COOKERY. Rump-steak and Oyster Sauce out each kidney into 8 pieces. Line the dish with crust made with suet and flour in the above proportion, leaving a small piece of crust to overlap the edge. Then cover the bottom with a portion of the steak and a few pieces of kidney ; season with salt and pepper (some add a little flour to thicken the gravy, but it is not necessary), and then add another layer of steak, kidney, and seasoning. Proceed in this manner till the dish is full, when our in sufficient water to come within inches of the top of the basin. Moisten the edges of the crust, cover the pudding over, press the two crusts together, that the gravy may not escape, and turn up the overhanging paste. Wring out a cloth in hot water, flour it, and tie up the pudding ; put it into boiling water, and let it boil for at least 4 hours. If the water diminishes, always replenish with some hot in a jug, as the pudding should be kept covered all the time, and not allowed to stop boiling. When the cloth is removed, cut out a round piece in the top of the crust, to prevent the pudding bursting, and send it to table in the basin, either in an ornamental dish, or with a napkin pinned round it. Serve uickly. Time. — For a pudding with lbs. of steak and 2 kidneys allow 4 hours. Average cost, 2s. 8 d. Sufficient for 6 persons. Seasonable all the year, but more suitable in winter. Note. — Rump-steak pudding may be very much enriched by adding a few oysters or mushrooms. In Sussex, the inhabitants are noted for their savoury puddings, which are usually made in the manner just described. It differs from the general way of making them, as the meat is cut up into very small pieces and the basin is differently shaped, re- sembling a very large saucer : on trial, this pudding will be found far nicer, and more full of gravy, than when laid in large pieces in the dish. RUMP-STEAK AND OYSTER SAUCE. Ingredients. — 3 dozen oysters, ingre- dients for oyster sauce, 2 lb. of rump- steak, seasoning to taste of pepper and salt. Mode. — Make the oyster sauce, and when that is ready, put it by the side of the fire, but do not let it keep boiling. Have the steaks cut of an equal thickness, broil them over a Romp-steak or Beef-steak, Broiled very clear fire, turning them often, that the gravy may not escape. In about 8 minutes they will be done, when put them on a very hot dish ; smother with the oyster sauce, and the remainder send to table in a tureen. Serve quickly. Time. — Abou 1 8 to 10 minutes, according to the thickness of the steak. Average cost, 1«. per lb. Sufficient for 4 persona. Seasonable from September to April. RUMP- STEAK or BEEP* STEAK, Broiled. Ingredients. — Steaks, apiece of butter the size of a walnut, salt to taste, 1 tablespoonful of good mushroom ket- chup or Harvey’s sauce. Mode. — As the success of a good broil so much depends on the state of the fire, see that it is bright and clear, and perfectly free from smoke, and do not add any fresh fuel just before you require to use the gridiron. Sprinkle a little salt over the fire, put on the gridiron for a few mi- nutes, to get thoroughly hot through ; rub it with a piece of fresh suet, to pre- vent the meat from sticking, and lay on the steaks, which should be cut of an equal thickness, about f of an inch, or rather thinner, and level them by beating them as little as possible with a rolling pin. Turn them frequently with steak- tongs (if these are not at hand, stick a fork in the edge of the fat, that no gravy escapes), and in from 8 to 10 minutes they will be done. Have ready a very hot dish, into which put the ketchup, and, when liked, a little minced shalot ; dish up the steaks, rub them over with butter, and season with pepper and salt. The exact time for broiling steaks must be determined by taste, whether they are liked underdone or well done ; more than from 1 to 10 minutes for a steak £ inch in thickness, we think, would spoil and dry up the juices of the meat. Great expedition is necessary in sending broiled steaks to table ; and, to have them in perfection, they should not be cooked till everything else prepared for dinner has been dished up, as their ex- cellence entirely depends on their being served very hot. Garnish with scraped horseradish, or slices of cucumber. Oyster, tomato, onion, and many other sauces, are frequent accompaniments to rump -steak, but true lovers of this j English dish generally rej ect all addition# j but pepper and salt. Time .— 8 to 19 THE DICTIONARY OF COOKERY. 296 Bump-steak Fie minutes. Average cost , 1«. per lb. Sufficient. — Allow £ lb. to each person ; if the party consist entirely of gentle- man, £ lb. will not be too much. Sea- sonable all the year, but not good in the height of summer, as the meat o&nnot hang long enough to be tender. RUMP-STEAK PIE. Ingradients. — 3 lbs. of rump-steak, seasoning to taste of salt, cayenne, and black pepper, crust, water, the yolk of an egg. Mode. — Have the steaks cut from a rump that has hung a few days, that they may be tender, and be parti- cular that every portion is perfectly sweet. Cut the steaks into pieces about 3 inches long and 2 wide, allowing a small piece of fat to each piece of lean, and arrange the meat in layers in a pie- dish. Between each layer sprinkle a seasoning of salt, pepper, and, when liked, a few grains of cayenne. Fill the dish sufficiently with meat to support the crust, and to give it a nice raised appearance when baked, and not to look flat and hollow. Pour in suffi- cient water to half fill the dish, and border it with paste (see Pastry) ; brush it over with a little water, and put cn the cover ; slightly press down the edges with the thumb, and trim off close to the dish. Ornament the pie with leaves, or pieces of paste cut in any shape that fancy may direct, brush it over with the beaten yolk of an egg ; make a hole in the top of the crust, and bake in a hot oven for about 1| hour. Time . — In a hot oven, hour. Average cost, for this size, 3s. 6d. Sufficient for 6 or 8 persons. Seasonable at any time. BUMP-STEAK PUDDING, Baked. Ingredients. — 6 oz. of flour, 2 eggs, not quite 1 pint of milk, salt to taste, lb. of rump-steaks, 1 kidney, pepper and salt. Mode.— Cut the steaks into nice square pieces, with a small quantity of fat, and the kidney divide into small pieces. Make a batter of flour, eggs, and milk in the above proportion ; lay a little of it at the bottom of a pie-dish ; then put in the steaks and kidney, which should be well seasoned with pepper and salt, and pour over the remainder of the batter, and bake for 1J hour in a brisk but not fierce oven- — Time. — ii born'. Rump-steak with Pried Potatoes Average cost, 2s. Sufficient for 4 or 6 persons. Seasonable at any time. RUMP -STEAK, Rolled, Boasted, and Stuffed. Ingredients. — 2 lbs. of rump-steak, forcemeat, pepper and salt to taste, clarified butter. Mode. — Have the steaks cut rather thick from a well-hung rump of beef, and sprinkle over them a seasoning of pepper and salt. Make a forcemeat ; spread it over half of the steak ; roll it up, bind and skewer it firmly, that the forcemeat may not escape, and roast it before a nice clear fire for about 1^ hour, or ra- ther longer, should the roll be very large and thick. Keep it constantly basted with butter, and serve with brown gravy, some of which must be poured round the steak, and the remainder sent to table in a tureen. Time . — 1J hour. Average cost, Is. per lb. Sufficient for 4 persons. Seasonable all the year, but best in winter. RUMP-STEAK WITH FRIED POTATOES, or BIPTEK AUX POMMES-DE-TEBEE (k la Mode Frangaise). Ingredients. — 2 lb. of steak, 8 pota- toes, i lb. of butter, salt and pepper to taste, 1 teaspoonful of minced herbs. Mode. — Put the butter into a frying or saute pan, set it over the fire, and let it get very hot ; peel, and cut the potatoes into long thin slices ; put them into the hot butter, and fry them till of a nice brown colour. Now broil the steaks over a bright clear fire, turning them fre- quently, that every part may be equally done : as they should not be thick, 5 minutes will broil them. Put the herbs and seasoning in the butter the potatoes were fried in, pour it under the steak, and place the fried potatoes round, as a garnish. To have this dish in perfection, a portion of the fillet of the sirloin should be used, as the meat is generally so much more tender than that of the rump, and the steaks should be cut about $ of an inch in thickness. Time. — 5 minutes to broil the steaks, and about the same time to fry the potatoes. Average cost, 1#. per lb. Sufficient for 4 persons. Season- able all the year ; but not so good in warm weather, as the meat cannot hang to get tender 296 THE DICTIONARY OF COOKERY. Rump- or Beef-steak, Stewed RUMP- or BEEF-STEAK, Stewed (an Entree). Ingredients. — About 2 lbs. of beef or rump steak, 3 onions, 2 turnips, 3 car- rots, 2 or 3 oz. of butter, J pint of water, 1 teaspoonful of salt, | do. of pepper, 1 tablespoonful of ketchup, 1 tablespoon- ful of flour. Mode. — Have the steaks cut tolerably thick and rather lean ; divide them into convenient-sized pieces, and fry them in the butter a nice brown on both sides. Cleanse and pare the vegetables, cut the onions and carrots into thin slices, and the turnips into dice, and fry these in the same fat that tk T steaks were done in. Put all into a sav epan, add ^ pint of water, or rather move should it be necessary, and simmer very gently for 2J or 3 hours ; when nearly done, skim well, add salt, pepper, and ketchup in the above proportions, and thicken with a tablespoonful of flour mixed with 2 of cold water. Let it boil up for a minute or two after the thickening is added, and serve. When a vegetable-scoop is at hand, use it to cut the vegetables in fanciful shapes ; and tomato, Harvey’s sauce, or walnut- liquor may be used to flavour the gravy. It is less rich if stewed the previous day, so that the fat may be taken off when cold ; when wanted for table, it will merely require warming through. Time. — 3 hours. Average cost, Is. per lb. Sufficient for 4 or 5 persons. Seasonable at any time. RUSKS, to make (Suffolk Recipe). Ingredients. — To every lb. of flour allow 2 oz. of butter, | pint of milk, 2 oz. of loaf sugar, 3 eggs, 1 tablespoon- ful of yeast. Mode. — Put th6 milk and butter into a saucepan, and keep shaking it round until the latter is melted. Put the flour into a basin with the sugar, mix these well together, and beat the eggs. Stir them with busks. the yeast to the milk and butter, and with this liquid work the flour into a smooth dough. Cover a cloth over the basin, and leave the dough to rise by the side of the fire ; then knead it, and di- vide it into 12 pieces ; place them in a Brisk oven, and bake for about 20 mi- nutes. Tak* the rusks out, break them Sago Pudding in half, and then set them in the oven to get crisp on the other side. When cold, they should be put into tin ca- nisters to keep them ary; and if in- tended for the cheese course, the sifted sugar should be omitted- Time . — 20 mi- nutes to ba e the rusks ; 5 minutes to render them crisp after being divided. Average cost, 8 d. Sufficient to make 2 dozen rusks. Seasonable at any time RUSKS, Italian. A stale Savoy or lemon cake may be converted into very good rusks in the following manner. Cut the cake into slices, divide each slice in two ; put them on a baking-sheet, in a slow oven, and when they are of a nice brown and quite hard, they are done. They should be kept in a closed tin canister in a dry place, to preserve their crispness. SAGE-AND-ONION STUFFING, for Geese, Ducks, and Pork. Ingredients . — 4 large onions, 10 sage- leaves, \ lb. of bread crumbs, oz. of butter, salt and pepper to taste, 1 egg. Mode . — Peel the onions, put them into boiling water, let them simmer for 5 mi- nutes or rather longer, and just before they are taken out, put in the sage- leaves for a minute or two to take off their rawness. Chop both these very fine, add the bread, seasoning, and butter, and work the whole together with the yolk of an egg, when the stuf- fing will be ready for use. It should be rather highly seasoned, and the sage- leaves should be very finely chopped. Many cooks do not parboil the onions in the manner just stated, but merely use them raw. The stuffing then, however, is not nearly so mild, and, to many tastes, its strong flavour would be very objectionable. When made for goose, a portion of the liver of the bird, sim- mered for a few minutes and very finuy minced, is frequently added to this stuf- fing ; and where economy is studied, the egg may be dispensed with. Time.— Rather more than 5 minutes to simmer the onions. Average cost, for this quan- tity, 4 d. Sufficient for 1 goose, or a pair of ducks. SAGO PUDDING. Ingredients. — 1$ pint of milk, Stable- spoonfuls of sago, the rind of J lemon, THE DICTIONARY OP COOKERY. 297 Sago Sauce for Sweet Puddings 8 oz. of sugar, 4 eggs, 1J oz. of butter, grated nutmeg, puff-paste. Mode . — Put the milk and lemon-rind into a stew- pan, place it by the side of the fire, and let it remain until the milk is well fla- voured with the lemon ; then strain it, mix with it the sago and sugar, and simmer gently for about 15 minutes. Let the mixture cool a little, and stir to it the eggs, which should be well beaten, and the butter. Line the edges of a pie- dish with puff -paste, pour in the pud- ding, grate a little nutmeg over the top, and bake from £ to 1 hour. Time. — J to 3 hour, or longer if the oven is very slow. Average cost, 1*. Sufficient for 5 or 6 persons. Seasonable at any time. Note. — The above pudding may be boiled instead of baked ; but then allow 2 extra tablespoonfuls of sago, and boil the pudding in a buttered basin from 1$, to l| hour. SAGO SAUCE FOR SWEET PUDDINGS. Ingredients. — 1 tablespoonful of sago, J pint of water, \ pint of port or sherry, the rind and juice of 1 small lemon, sugar to taste ; when the flavour is liked, a little pounded oinnamon. Mode . — Wash the sago in two or three waters ; then put it into a saucepan, with the water and lemon-peel ; let it simmer gently by the side of the fire for 10 minutes, then take out the lemon-peel, add the remaining ingredients, give one boil, and serve. Be particular to strain the lemon-juice before adding it to the sauce. This, on trial, will be found a delicious accom- paniment to various boiled puddings, such as those made of bread, raisins, rice, &c. Time. — 10 minutes. Average cost, 9d. Sufficient for 7 or 8 persons. SAGO SOUP. Ingredients. — 5 oz. of sago, 2 quarts of stock. Mode. — Wash the sago in boiling water, add it, by degrees, to the boiling stock, and simmer till the sago is entirely dissolved, and forms a sort of jelly. Time. — Nearly an hour. Average cost, 10 d. per quart. Sufficient for 8 persons. Seasonable all the year. Note. — The yolks of 2 eggs, beaten up with a little cream, previously boiled, and added at the moment of serving, much improves this soup. SALAD, Boiled. Ingredients.— 2 heads of celery, 1 pint of French beans, lettuce, and endive. Salad Dressing. Mode . — Boil the celery and beans se- parately until tender, and cut the celery into pieces about 2 inches long. Put these into a salad-bowl or dish ; pour over either of the salad dressings, and garnish the dish with a little lettuce finely chopped, blanched endive, or a few tufts of boiled cauliflower. This composition, if less agreeable than vegetables in their raw state, is more wholesome ; for salads, however they may be compounded, when eaten uncooked, prove to some people indigestible. Tarragon, chervil, burnet, and boiled onion, may be added to the above salad with advantage, as also slices of cold meat, poultry, or fish. Seasonable . — From July to October. SALAD DRESSING (Excellent). Ingredients . — 1 teaspoonful of mixed mustard, 1 teaspoonful of pounded sugar, 2 tablespoonfuls of salad oil, 4 table- spoonfuls of milk, 2 tablespoonfuls of vinegar, cayenne and salt to taste Mode . — Put the mixed mustard into a salad-bowl with the sugar, and add the oil drop by drop, carefully stirring and mixing all these ingredients well toge- ther. Proceed in this manner with the milk and vinegar, which must be added very gradually, or the sauce will curdle. Put in the seasoning, when the mixture will be ready for use. If this dressing is properly made, it will have a soft creamy appearance, and will be found very delicious with crab, or cold fried fish (the latter cut into dice), as well as with salads. In mixing salad dressings, the ingredients cannot be added too gradually, or stirred too much. A verage cost, for this quantity, 3 d. Sufficient for a small salad. This recipe can be confidently recom- mended by the editress, to whom it was given by an intimate friend noted for her salads. SALAD DRESSING (Excellent). Ingredients. — 4 eggs, 1 teaspoonful of mixed mustard, f teaspoonful of white pepper, half that quantity of cayenne, salt to taste, 4 tablespoonfuls of cream, vinegar. Mode . — Boil the eggs until hard, which will be in about f hour or 20 minutes ; put them into cold water, take off the shells, and pound the yolks in a mortar to a smooth paste. Then add all the other ingredients, except the vinegar, and stir them well until 298 THE DICTIONARY OF COOKERY, Salad Dressing the whole are thoroughly incorporated one with the other. Pour in sufficient vinegar to make it of the consistency of cream, taking care to add but little at a time. The mixture will then be ready for use. Average cost, for this quantity, Id. Sufficient for a moderate- sized salad. Note. — The whites of the eggs, cut into rings, will serve very well as a garnishing to the salad. SALAD DRESSING (Excellent). Ingredients. — 1 egg, 1 teaspoonful of salad oil, 1 teaspoonful of mixed mustard, ^ teaspoonful of salt, \ teaspoonful of pounded sugar, 2 tablespoonfuls of vinegar, 6 tablespoonfuls of cream. Mode. — Prepare and mix the ingredients by the preceding recipe, and be very particular that the whole is well stirred. Note. — In making salads, the vege- tables, &c., should never be added to the sauce very long before they are wanted for table ; the dressing, however, may always be prepared some hours before required. Where salads are much in request, it is a good plan to bottle off sufficient dressing for a few days’ con- sumption, as, thereby, much time and trouble are saved. If kept in a cool place, it will remain good for 4 or 5 days. Poetic Recipe for Salad. — The Rev. Sydney Smith's recipe. " Two large potatoes, pass’d through kitchen sieve, Smoothness and softness to the salad give : Of mordent mustard add a single spoon, Distrust the condiment that bites too soon j But deem it not, thou man of herbs, a fault, To add a double quantity of salt : Four times the spoon with oil of Luoea crown, And twice with vinegar procured from 4 town ; * True flavour needs it, and your poet begs, The pounded yellow of two well-boil’ d eggs. Let onion’s atoms lurk within the bowl, And, scarce suspected, animate the whole ; And, lastly, in the flavour’d compound toss A magic spoonful of anchovy sauce. Oh ! great and glorious, and herbaceous treat, 'Twould tempt the djing anchorite to eat. Back to the world he’d turn his weary soul. And plunge his Angers in the salad-bowl." 8ALAD, French. Ingredients. — Lettuces ; a little chopped burnet. To every 4 tablespoonfuls of oil allow 1^ of either Tarragon or plain French vinegar; 1 saltspoonful of salt, 4 saltspoonful of pepper. Mode. — Wash the lettuces, shake them in a cloth, and Salad, Red Cabbage cut them into inch lengths. Put the lettuce into a salad-bowl, sprinkle over the chopped burnet, and mix these well together. Put the salt and pepper into the salad-spoon, moisten with the vinegar, disperse this amongst the salad, pour the oil over, and mix the whole well together for at least five minutes, when the pre- paration will be ready for table. This is the very simple and expeditious mode of preparing a salad generally adopted by our French neighbours, who are so noted for the delicious manner in which they dress their bowl. Success will not ba obtained if the right vinegar is not pro- cured, therefore we advise our friends who wish to excel in making a French salad to procure a bottle of the best French vinegar, flavoured with Tarragon or not as the taste may dictate. Those persons living in or near London, can purchase the vinegar of Messrs. Crosse & Blackwell, Soho Square, at whose es- tablishment the quality of this important Ingredient in a salad can be relied on. Time . — To be stirred at least 5 minutes after all the ingredients are put in. Sufficient Allow 2 moderate-sized lettuces for 4 persons. Seasonable. Plentiful in summer, but scarce and dear during the winter season. SALAD, Fresh Fruit (A Dessert Dish). Mode . — Fruit salads are made by stripping the fruit from the stalks, piling it on a dish, and sprinkling over it finely pounded sugar. They may be made of strawberries, raspberries, currants, or any of these fruits mixed ; peaches also make a very good salad. After the sugar is sprinkled over, about 6 large table- spoonfuls of wine or brandy, or 3 table- spoonfuls of liqueur, should be poured in the middle of the fruit ; and, when the flavour is liked, a little pounded cinna- mon may be added. La helping the fruit, it should be lightly stirred, that the wine and sugar may be equally dis- tributed. Sufficient. — 1^ pint of fruit, with 3 oz. of pounded sugar, for 4 or * persons. Seasonable in summer. SALAD, Red Cabbage. Ingredients .— A small red cabbage, 2 teaspoonfuls of salt, £ pint of vinegar, 3 teaspoonfuls of oil, a small quantity of cayenne pepper. Mode .— Take off the outside leaves of a fresh red cabbage, THE DICTIONARY OP COOKERY, 299 Salad, Summer and cut the remainder very finely into small thin slices. Mix with the cabbage the above salad ingredients, and let it remain for two days, when it will be fit for use. This salad will keep very well for a few days. The quantity of the ingredients may of course be a little varied, according to taste. Time . — 2 days. Average cost, from 2d. to 3d. each. Seasonable in July and Augusv SALAD, Summer. Ingredients . — 3 lettuces, 2 handfuls of mustard-and-cress, 10 young radishes, a few slices of cucumber. Mode.— Let the herbs be as fresh as possible for a salad, and, if at all stale or dead-looking, let them lie in water for an hour or two, which will very much refresh them. Wash and carefully pick them over, remove any decayed or worm-eaten leaves, and drain them salad in bowl. thoroughly by swinging them gently in a clean cloth. With a silver knife, cut the lettuces into small pieces, and the radishes and cucumbers into thin slices ; arrange all these in- gredients lightly on a dish, with the mustard-and-cress, and pour under, but not over the salad, either of the salad dressings, and do not stir it up until it is to be eaten. It may be garnished with hard-boiled eggs, cut in slices, sliced cucumbers, nasturtiums, cut vegetable- flowers, and many other things that taste will always suggest to make a pretty and elegant dish. In making a good salad, care must be taken to have the herbs freshly gathered, and thoroughly drained before the sauce is added to them, or it will be watery and thin. Young spring onions, cut small, are by many persons considered an improve- ment to salads; but, before these are added, the cook should always consult the taste of her employer. Slices of cold meat or poultry added to a salad make a convenient and quickly-made summer luncheon-dish ; or cold fish, flaked, will also be found exceedingly nice, mixed with it. Average cost, 2d. for a salad for 6 or 6 persons : but more ex- pensive when the herbs are forced. Salmon (h la Genevese) Sufficient k.* 5 or 6 persons. Seasonable from May to September. SALAD, Winter. Ingredients. — Endive, mustard-and« cress, boiled beetroot, 3 or 4 hard-boiled eggs, celery. Mode. — The above in- gredients form the principal constituents of a winter salad, and may be converted into a very pretty dish, by nicely con- trasting the various colours, and by tastefully garnishing it. Shred the celery into thin pieces, after having carefully washed and cut away all worm-eaten pieces ; cleanse the endive and mustard- and-cress free from grit, and arrange these high in the centre of a salad-bow] or dish ; garnish with the hard-boiled eggs and beetroot, both of which should be cut in slices ; and pour into the dish, but not over the salad, either of the salad dressings. Never dross a salad long before it is required for table, as, by standing, it loses its freshness and pretty crisp and light appearance ; the sauce, however, may always be prepared a few hours beforehand, and when required to use, the herbs laid lightly over it. A verage cost, 9d. for a salad for 5 or 6 persons. Sufficient for 5 or 6 persons. Seasonable from the end of September to March. SALMON (h la Genevese). Ingredients. — 2 slices of salmon, 2 chopped shalots, a little parsley, a small bunch of herbs, 2 bay-leaves, 2 carrots, pounded mace, pepper and salt to taste, 4 tablespoonfuls of Madeira, \ pint of white stock, thickening of butter and flour, 1 teaspoonful of essence of an- chovies, the juice of 1 lemon, cayenne and salt to taste. Mode. — Rub the bottom of a stewpan over with butter, and put in the shalots, herbs, bay- leaves, carrots, mace, and seasoning ; stir them for 10 minutes over a clear fire, and add the Madeira or sherry; simmer gently for £ hour, and strain through a sieve over the fish, which stew in this gravy. As soon as the fish is sufficiently cooked, take away all the liquor, except a little to keep the salmoa moist, and put it into another stewpan ,* add the stock, thicken with butter ana flour, and put in the anchovies, lemon- juice, cayenne, and salt ; lay the salmon on a hot dish, pour over it part of the sauce, and serve the remainder in a tureen. Time. — hour. Average coA 300 THE DICTIONARY OF COOKERY. Salmon, Boiled Salmon, Curried for this quantity, 3s. 6d. Sufficient for 4 or 5 persons. SALMON, Boiled. Ingredients. — 6 oz. of salt to each gallon of water, — sufficient water to cover the fish. Mode. — Scale and clean the fish, and be particular that no blood is left inside ; lay it in the fish-kettle with sufficient cold water to cover it, adding salt in the above proportion. Bring it quickly to a boil, take off all the scum, and let it simmer gently till the fish is done, which will be when the meat sepa- rates easily from the bone. Experience alone can teach the cook to fix the time for boiling fish ; but it is especially to be remembered, that it should never be under-dressed, as then nothing is more unwholesome. Neither let it remain in the kettle after it is sufficiently cooked, as that would render it insipid, watery, and colourless. Drain it, and if not wanted for a few minutes, keep it warm by means of warm cloths laid over it. Serve on a hot napkin, garnish with cut lemon and parsley, and send lobster or shrimp sauce, and plain melted butter to table with it. A dish of dressed cucum- ber usually accompanies this fish. Time. — 8 minutes to each lb. for large thick salmon ; 6 minutes for thin fish. Aver- age cost, in full season, Is. 3d. per lb. Sufficient, % lb. , or rather less, for each person. Seasonable from April to August. Note. — Cut lemon should be put on the table with this fish ; and a little of the juice squeezed over it is regarded by many persons as a most agreeable addi- tion. Boiled peas are also, by some con- noisseurs, considered especially adapted to be served with salmon. To Choose Salmon.— To be good, the belly should be firm and thick, which may readily be ascertained by feel- ing it with the thumb and finger. The circumstance of this fish having red gills, though given as a standing rule in most cookery-books, as a sign of its goodness, is not at all to be relied on, as this quality can be easily given them by art. SALMON AND CAPER SAUCE. Ingredients. — 2 slices of salmon, | lb. butter, ^ teaspoonful of chopped parsley, 1 shalot ; salt, pepper, and grated nut- tnett tc taste. Mode. — Lay the salmon in a baking-dish, place pieces of buttei over it, and add the other ingredients, rubbing a little of the seasoning into the fish ; baste it frequently ; when done, take it out and drain for a minute or two ; lay it in a dish, pour caper sauce over it, and serve. Salmon dressed in this way, with tomato sauce, is very delicious. Time. — About J hour. Aver- age cost, I#. 3d. per lb. Sufficient for 4 or 5 persons. Seasonable from April to August. SALMON, Collared. Ingredients. — A piece of salmon, say 3 lb., a high seasoning of salt, pounded mace, and pepper ; water and vinegar, 3 bay-leaves. Mode. — Split the fish ; scale, bone, and wash it thoroughly clean ; wipe it, and rub in the season- ing inside and out ; roll it up, and bind firmly ; lay it in a kettle, cover it with vinegar and water (\ vinegar, in pro- portion to the water) ; add the bay- leaves and a good seasoning of salt and whole pepper, and simmer till done. D>. not remove the lid. Serve with melted butter or anchovy sauce. For pre- serving the collared fish, boil up the liquor in which it was cooked, and add a little more vinegar. Pour over when cold. Time. — J hour, or rather more. SALMON, Crimped. Salmon is frequently dressed in this way at many fashionable tables, but must be very fresh, and cut into slices 2 or 3 inches thick. Lay these in cold salt and water for 1 hour ; have ready some boiling water, salted, and well skimmed ; put in the fish, and simmer gently for | hour, or rather more ; should it be very thick, garnish the same as boiled salmon, and serve with the sam6 sauces. Time. — J hour, more or less, according to size. Note.— Never use vinegar with salmon, as it spoils the taste and colour of the fish. BALMON, Curried. Ingredients. — Any remains of boiled salmon, | pint of strong or medium stock, i onion, 1 tablespoon ful of curry- powder, 1 teaspoonful of Harvey’s sauce, 1 teaspoonful of anchovy sauce, 1 oz. of butter, the juice of i lemon, cayenne and salt to taste. Mode. — Cut t p the THE DICTIONARY OF COOKERY. 301 8 aim on Cutlets onions into small pieces, and fry them of a pale brown in the butter ; add all the ingredients but the salmon, and simmer gently till the onion is tender, occasion- ally stirring the contents ; cut the salmon into small square pieces, carefully take away all skin and bone, lay it in the stewpan, and let it gradually heat through ; but do not allow it to boil long. Time . — j hour. Average cost, exclusive of the cold fish, 9d. SALMON CUTLETS. Cut the slices 1 inch thick, and season them with pepper and salt ; butter a sheet of white paper, lay each slice on a separate piece, with their ends twisted ; broil gently over a clear fire, and serve with anchovy or caper sauce. When higher seasoning is required, add a few chopped herbs and a little spice. Time. — 5 to 10 minutes. SALMON, Pickled. Ingredients. — Salmon, J oz. of whole pepper, ^ oz. of whole allspice, 1 tea- spoonful of salt, 2 bay-leaves, equal quantities of vinegar and the liquor in which the fish was boiled. Mode. — After the fish comes from table, lay it in a nice dish with a cover to it, as it should be excluded from the air, and take away the bone ; boil the liquor and vinegar with the ether ingredients for 10 minutes, and let it stand to get cold ; pour it over the salmon, and in 12 hours this will be fit for icne table. Time. — 10 minutes. SALMON, Potted. Ingredients. — Salmon, pounded mace, cloves, and pepper to taste ; 3 bay-leaves, ^ lb. butter. Mode. — Skin the salmon, and clean it thoroughly by wiping with a cloth (water would spoil it) ; cut it into square pieces, which rub with salt ; let them remain till thoroughly drained, then lay them in a dish with the other ingredients, and bake. When quite done, drain them from the gravy, press into pots for use, and, when cold, pour over it clarified butter. Time. — lj hour. SALMON, to Cure. This process consists in splitting the fish, rubbing it with salt, and then put- ting it into pickle in tubs provided for the purpose. Here it is kept for about Salsify, to Dress six weeks, when it is taken out, pressed and packed in casks, with layers of salt. SALMON, to Help. First run the knife quite down to the bone, along the side of the fish, from a to b, and also from c to d. Then help the thick part lengthwise, that is, in the direction of the lines from a to b; and the thin part breadthwise, that is, in the direction of the lines from e to f, as shown in the engraving. A slice of the thick part should always be accompanied by a smaller piece of the thin from the belly, where lies the fat of the fish. Note. — Many persons, in carving salmon, make the mistake of slicing the thick part of this fish in the opposite direction to that we have stated ; and thus, by the breaking of the flakes, the beauty of its appearance is destroyed. SALSIFY, to Dress. Ingredients. — Salsify ; to each gallon of water allow 1 heaped tablespoonlul of salt, 1 oz. of butter, 2 tablespoonfuls of lemon-juice. Mode . — Scrape the roots gently, so as to strip them only of their outside peel ; cut them into pieces about 4 inches long, and, as they are peeled, throw them into water with which has been mixed a little lemon-juice, to pre- vent their discolouring. Put them into boiling water, with salt, butter, and lemon-juice in the above proportion, and let them boil rapidly until tender ; try them with a fork ; and, when it pene- trates easily, they are done. Drain the salsify, and serve with a good white sauce or French melted butter. Time . — 30 to 60 minutes. Seasonable in winter. Note . — This vegetable may be also boiled, sliced, and fried in batter of a nice brown. W hen crisp and a good colour, they should be served with fried parsley in the centre of the dish, and a little une salt sprinkled over the salsify. 802 THE DICTIONARY OF COOKERY. 3*» / Sandwiches, Victoria SANDWICHES, Victoria. Ingredients . — 4 eggs ; their weight in pounded sugar, butter, and flour ; \ salt- spoonful of salt, a layer of any kind of lam or marmalade. Mode . — Beat the butter to a cream ; dredge in the flour and pounded sugar ; stir these ingre- dients well togther, and add the eggs, which should be previously thoroughly whisked. When the mixture has been well beaten for about 10 minutes, butter a Yorkshire-pudding tin, pour in the batter, and bake it in a moderate oven for 20 minutes. Let it cool, spread one half of the cake with a layer of nice pre- serve, place over it the other half of the cake, press the pieces slightly together, and then cut it into long finger-pieces ; pile them in crossbars, on a glass dish, and serve. Time . — 20 minutes. Average cost, Is. 3d. Sufficient for 5 or 6 persons. Seasonable at any time. 8AUCES, General Remarks upon. The preparation and appearance of sauces and gravies are of the highest consequence, and ' in nothing does the talent and taste of the cook more display itself. Their special adaptability to the various viands they are to accompany cannot be too much studied, in order that they may harmonize and blend with them as perfectly, so to speak, as does a pianoforte accompaniment with the voice of the singer. The general basis of most gravies and some sauces is the same stock as that used for soups ; and, by the employment c f these, with, perhaps, an additional Slice of ham, a little spice, a few herbs, and a slight flavouring from some cold sauce or ketchup, very nice gravies may be made for a very small expenditure. A milt (either of a bullock or sheep), the shank-end of mutton that has already been dressed, and the necks and feet of poultry may all be advantageously used for gravy, where much is not required. It may, then, be established as a rule, that there exists no necessity for good gravies to be expensive, and that there is no occasion, as many would have the world believe, to buy ever so many pounds of fresh meat, in order to furnish an ever so little quantity of gravy. Brown sauces, generally speaking, 6hould scarcely be so thick as white sauces ; and it is well to bear in mind, that all those which are intended to mask Sauce A la Matelote, for Fish the various dishes of poultry or moat, should be of a sufficient consistency to slightly adhere to the fowls or joints over which they are poured. For brown- ing and thickening sauces, &c., browned flour may be properly employed. Sauces should possess a decided cha- racter ; and whether sharp or sweet, savoury or plain, they should carry out their names in a distinct manner, al- though, of course, not so much flavoured as to make them too piquant on the one hand, or too mawkish on the other. Gravies and sauces should be sent to table very hot ; and there is all the more necessity for the cook to see to this point, as, from their being usually served in small quantities, they are more liable to cool quickly than if they were in a larger body. Those sauces, of which cream or eggs form a component part, should be well stirred, as soon as these ingredients are added to them, and must never be allowed to boil ; as, in that case, they would instantly curdle. SAUCE A L’AUEOEE, for Trout, Soles, &c. Ingredients. — The spawn of 1 lobster, 1 oz. of butter, ^ pint of Bechamel, the juice of | lemon, a high seasoning of salt and cayenne. Mode. — Take the spawn and pound it in a mortar with the butter, until quite smooth, and work it through a hair sieve. Put the Bechamel into a stewpan, add the pounded spawn, the lemon-juice, which must be strained, and a plentiful seasoning of cayenne and salt ; let it just simmer, but do not allow it to boil, or the beautiful red colour of the sauce will be spoiled. A small spoon- ful of anchovy essence may be added at pleasure. Time. — 1 minute to simmer. Average cost, for this quantity, Is. SuffiU clenl for a pair of large soles. Seasonable at any time. SAUCE Ala MATELOTE, for Fisn. Ingredients. — J pint of Espagnole, 3 onions, 2 tablespoonfuls of mushroom ketchup, -glass of port wine, a bunch of sweet herbs, A bay-leaf) salt and pepper to taste, 1 clove, 2 berries of allspice, a little liquor in which the fish has been boiled, lemon -juice, and an- chovy sauce. Mode. — Slice and fry the onions of a nice brown colour, and put them into a stewpan with the Espagnole, ketchup, wine, and a little ' liqmar in THE DICTIONARY OF COOKERY, 803 Sauce Allemande which the fish has been boiled. Add the seasoning, herbs, and spices, and simmer gently for 10 minutes, stirring well the vhole time ; strain it through a fine hair sieve, put in the lemon-juice and anchovy sauce, and pour it over the fish. This sauce may be very much enriched by jutting in a few small quenelles, or force- neat balls made of fish, and also glazed onions or mushrooms. These, however, should not be added to the matelote till it is dished. Time. — 10 minutes. Average cost, Is 6 d. Seasonable at any time. Note. — This sauce originally took its name as being similar to that which the French sailor ( matelot ) employed as a relish to the fish he caught and ate. In some cases cider and perry were substi- tuted for the wine. The Norman mate- lotes were very celebrated. SAUCE ALLEMANDE, or German Sauce. Ingredients. — \ pint of sauce tournee, the yolks of 2 eggs. Mode. — Put the sauce into a stewpan. heat it, and stir to it the beaten yolks of 2 eggs, which have been previously strained. Let it just simmer, but not boil, or the eggs will curdle ; and after they are added to the sauce, it must be stirred without ceasing. This sauce is a. general favou- rite, and is, used for many made dishes. Time. — 1 minute to simmer. Average cost, Qd. SAUCE ABISTOCBATIQUE (a Store Sauce). Ingredients. — Green walnuts. To every pint of juice, 1 lb. of anchovies, 1 drachm of cloves, 1 drachm of mace, 1 drachm of Jamaica ginger bruised, 8 shalots. To every pint of the boiled liquor, A pint of vinegar, ^ pint of port wine, 2 table- spoonful* of soy. Mode. — Pound the walnuts in a mortar, squeeze out the juice through a strainer, and let it stand to settle. Pour off the clear juice, and to every pint of it, add anchovies, spices, and cloves in the above proportion. Boil all these together till the Anchovies are dissolved, then strain the juice again, put in the shalots (8 to every pint), and boil again. To every pint of the boiled liquor add vinegar, wine, and soy, in the above quantities, and bottle off for use. Cork well and seal the corks. Seasonable.— Make this sauce from the beginning to Sauce, Bread the middle of July, when walnuts are is perfection for sauces and pickling, Average cost , 3s. 6 d. for a quart. SAUCE, Benton (to serve with Hot or Cold Boast Beef). Ingredients. — 1 tablespoonful of seraped horseradish, 1 teaspoonful of made mustard, 1 teaspoonful of pounded sugar, 4 tablespoonfuls of vinegar. Mode. — Grate or scrape the horseradish very fine, and mix it with the other in- gredients, which must be all well blended together ; serve in a tureen. With cold meat, this sauce is a very good substitute for pickles. Average cost for this quan- tity, 2d. SAUCE, Mango Chetney, Bengal Becipe for Making. Ingredients. — lb. of moist sugar, | lb. of salt, | lb. of garlic, f lb. of onions, $ lb. of powdered ginger, 4 lb. of dried chilies, f lb. of mustard-seea, f lb. of stoned raisins, 2 bottles of best vinegar, 30 large unripe sour apples. Mode. — The sugar must be made into syrup ; the garlic, onions, and ginger be finely pounded in a mortar ; the mustard- seed be washed in cold vinegar, and dried in the sun ; the apples be peeled, cored, and sliced, and boiled in a bottle and a half of the vinegar. When all this is done, and the apples are quite cold, put them into a large pan, and gradually mix the whole of the rest of the ingre- dients, including the remaining half- bottle of vinegar. It must be well stirred until the whole is thoroughly blended, and then put into bottles for use. Tie a piece of wet bladder over the mouths of the bottles, after they are well corked. This chetney is very superior to any which can be bought, and one trial will prove it to be delicious. Note. — This recipe was given by a native to an English lady, who had long been a resident in India, and who, since her return to her native country, has become quite celebrated amongst her friends for the excellence of this Eastern relish. S aUCE, Bread (to serve with Boast Turkey, Fowl, Game, &c). Ingredients. — 1 pint of milk, | lb. of the crumb of a stale loaf, 1 onion ; pounded mace, cayenne, and salt to 804 THE DICTIONARY OF COOKERY, Sauce, Bread taste ; 1 oz.of butter. Mode. — Peel and quarter the onion, and simmer it in the milk till perfectly tender. Break the bread, which should be stale, into small pieces, carefully picking out any hard or side pieces ; put it in a very clean sauce- pan, strain the milk over it, cover it up, and let it remain for an hour to soak. Now beat it up with a fork very smoothly, add a seasoning of pounded mace, cayenne, and salt, with 1 oz. of butter ; give the whole one boil, and serve. To enrich this sauce, a small quantity of cream may be added just before sending it to table. Time ■ — Altogether, 1| hour. Average cost for this quantity, Ad. Suf- ficient to serve with a turkey, pair of fowls, or brace of partridges. SAUCE, Bread (to serve with Roast Turkey, Fowl, Game, &c). Ingredients. — Giblets of poultry, f lb. of the crumb of a stale loaf, 1 onion, 12 whole peppers, 1 blade of mace, salt to taste, 2 tablespoonfuls of cream or melted butter, 1 pint of water. Mode . — Put the giblets, with the head, neck, legs, &c., into a stewpan ; add the onion, pepper, mace, salt, and rather more than 1 pint of water. Let this simmer for an hour, when strain the liquor over the bread, which should be previously grated or broken into small pieces. Cover up the saucepan, and leave it for an hour by the side of the fire ; then beat the sauce up with a fork until no lumps remain, and the whole is nice and smooth. Let it boil for 3 or 4 minutes ; keep stirring it until it is rather thick ; when add 3 table- spoonfuls of good melted butter or cream, and serve very hot. Time. — hours. Average cost, 6d. SAUCE, Christopher North’s, for Meat or Game. Ingredients. — 1 glass of port wine, 2 •ablespoonfuls of Harvey’s sauce, 1 des- sertspoonful of mushroom ketchup, ditto of pounded whih sugar, 1 tablespoonful of lemon juice, J ueaspoonful of cayenne pepper, ditto of salt Mode. — Mix all the ingredients thoroughly together, and heat the sauce gradually, by placing the vessel in which it is made in a saucepan of boiling water. Do not allow it to boil, and serve directly it is ready. This aauce, if bottled immediately, will keep good for a fortnight, and will be found excellent. Sauce, Epicurean SAUCE, Dutch, for Fish. Ingredients. — £ teaspoonful of flour, 2 oz. of butter, 2 tablespoonfuls of vine- gar, 4 tablespoonfuls of water, the yolks of 2 eggs, the juice of \ lemon ; salt to taste. Mode . — Put all the ingredients, except the lemon-juice, into a stewpan ; set it over the fire, and keep continually stirring. When it is sufficiently thick, take it off, as it should not boil. If, however, it happens to curdle, strain the sauce through a tammy, add the lemon- juice, and serve. Tarragon vinegar may be used instead of plain, and, by many, is considered far preferable. Average cost, 6 d. Note.— This sauce may be poured hot over salad, and left to get quite cold, when it should be thick, smooth, and somewhat stiff. Excellent salads may be made of hard eggs, or the remains of salt fish flaked nicely from the bone, by pouring over a little of the above mixture when hot, and allowing it to cool. SAUCE, Green Dutch, or Hollan- daise Verte. Ingredients . — 0 tablespoonfuls of Bechamel, seasoning to taste of salt and cayenne, a little parsley-green to colour, the juice of £ a lemon. Mode . — Put the Bechamel into a saucepan with the seasoning, and bring it to a boil. Make a green colouring by pounding some parsley in a mortar, and squeezing all the juice from it. Let this just simmer, when add it to the sauce. A moment before serving, put in the lemon-juice, but not before ; for otherwise the sauce would turn, yellow, and its appearance be thus spoiled. Average cost, Ad. SAUCE, Epicurean, for Steaks, Chops, Gravies, or Fish. Ingredients. — \ pint of walnut t }tchup. | pint of mushroom ditto, 2 tablespoon- fuls of Indian soy, 2 tablespoonfuls of port wine ; 4 oz. of white pepper, 2 oz. of shalots, | oz. of cayenne, 4 oz. of cloves, 2 pint of vinegar. Mode.~YvX the whole of the ingredients into a bottle^ and let it remain for a fortnight in a warm place, occasionally shaking up the contents. Strain, and bottle off for use. This sauce will be found an agreeable addition to gravies, hashes, stews, bus. Average cost, for this quantify, 1*. 6 d. THE DICTIONARY OP COOKERY, SOB Sauce, Genevese SAUCE, Genevese, for Salmon, Trout, &c. Ingredients. — 1 small carrot, a small faggot of sweet herbs, including parsley, 1 onion, 5 or 6 mushrooms (when obtain- able), 1 bay-leaf, 6 cloves, 1 blade of mace, 2 oz. of butter, 1 glass of sherry, 11, pint of white stock, thickening of butter and flour, the juice of half a lemon. Mode. — Cut up the 'onion and earrot into small rings, and put them Into a stewpan with the herbs, mush- rooms, bay-leaf, cloves, and mace; add the butter, and simmer the whole very gently over a slow fire until the onion is quite tender. Pour in the stock and sherry, and stew slowly for 1 hour, when strain it off into a clean saucepan. Now make a thickening of butter and flour, put it to the sauce, stir it over the fire antil perfectly smooth and mellow, add che lemon-juice, give one boil, when it will be ready for table. Time. — Alto- gether 2 hours. Average cost, Is. 3d. per pint. Sufficient, half this quantity for two slices of salmon. SAUCE, Green, tor Green Geese or Ducklings. Ingredients. — \ pint of sorrel-juice, 1 glass of sherry, ^ pint of green goose- berries, 1 teaspoonful of pounded sugar, * oz. of fresh butter. Mode. — Boil the gooseberries in water until they are quite tender ; mash them and press them through a sieve; put the pulp into a saucepan with the above ingredients ; simmer for 3 or 4 minutes, and serve very hot. Time. — 3 or 4 minutes. Note. — We have given this recipe as a sauce for green geese, thinking that some of our readers ' might sometimes require it ; but, at the generality of fashionable tables, it is now seldom or never served. SAUCE, Indian Chetney. Ingredients. — 8 oz. of sharp, sour apples, pared and cored ; 8 oz. of tom* • toes, 8 oz. of salt, 8 oz. of brown sugv 8 oz. of stoned raisins, 4 oz. of cayenn,. 4 oz. of powdered ginger, 2 oz. of garlic, 2 oz. of shalots, 3 quarts of vinegar, 1 quart of lemon juice. Mode. — Chop the apples in small square pieces, and add to them the other ingredients. Mix the whole well together, and put in a well-covered jar. Keep this in a warm place, and stir every day for a month. Sauce, Leamington taking care to put on the lid after this operation ; strain, but do not squeeze it dry ; store it away in clean jars or bottles for use, and the liquor will serve as an excellent sauce for meat or fish. Seasonable . — Make this sauce when toma- toes are in full seaoion, that is, from iho beginning of September tLs sna of October. SAUCE, Italian (Brown). Ingredients.— A few chopped mush- rooms and shalots, ^ pint of stock, £ glass of Madeira, the juice of £ lemon, £ tea- spoonful of pounded sugar, 1 teaspoonful of chopped parsley. Mode.— Put the stock into a stewpan with the mush- rooms, shalots, and Madeira, and stew gently for | hour, then add the remain- ing ingredients, and let them just boil. When the sauce is done enough, put it in another stewpan, and warm it in a bain marie. The mushrooms should not be chopped long before they are wanted as they will then become black. Time.- hour. A verage cost, for this quantity, d. Sufficient for a small dish. SAUCE, Italian (White). Ingredients . — ^ pint of white stock. 2 tablespoonfuls of chopped mushrooms, 1 dessertspoonful of chopped shalots, 1 slice of ham, minced very fine ; ^ pint of Bechamel ; salt to taste, a few drops of garlic vinegar, ^ teaspoonful of pounded sugar, a squeeze of lemon- juice. Mode . — Put the shalots and mush- rooms into a stewpan with the stock and ham, and simmer very gently for £ hour, when add the Bechamel. Let it just boil up, and then strain it through a tammy ; season with the above ingredients, and serve very hot. If this sauce should not have retained a nice white colour, a little cream may be added. Time . — £ hour. A verage cost, for this quantity, 10 Broiled Ham, gar- 00 ’3 tr nished with Cauli- M « i flowers. 2- Fillet of Veal. 1 Third Course. a 0 Partridges, f-t- removed by i CL Plum-pudding. m * *5 o Compote of Greengages | li © p Vase of £ ◄ o Flowers. a o Pastry Sandwiohes. a . « j * | B Grouse ABr eadSauce 3 ►3 removed by ' 1 Hi Nesselrode Pudding. o Dessert and Ices. Dinner for 12 persons. First Course. — Mock-turtle soup ; soup k la Jardiniere ; salmon and lobster sauce ; fried whitings ; stewed eels. Entrees — Veal cutlets ; scalloped oysters : curried fowl ; grilled mushrooms. Second Course. — Haunch of mutton ; boiled calf s head k la Bechamel ; braised ham roast fowls aux Cressons. Third Course ; — Leveret; grouse; cabinet pudding, iced pudding ; oompdte of plums : dam 312 THE DICTIONARY OF COOKERY. September, Plain Family Dinners son tart ; cream ; fruit jelly ; prawns ; lobster salad. Dessert and ices. Dinner for 8 persons. First Course. — Flemish soup; turbot, garnished with fried smelts ; red mullet and Italian sauce. Entrees. — Tendrons de veau and truffles ; lamb cutlets and sauce piquante. Second Course. — Loin of veal & la Bdchamel ; roast haunch of venison ; braised ham ; grouse pie ; vege- tables. Third Course. — Roast hare ; plum tart; whipped cream ; punch jelly ; compflte of damsons ; marrow pudding ; dessert. Dinner for 0 persons. First Course. — Game soup ; crimpy skate ; slices of salmon h, la genSv^sA Entrees. — Fricasseed sweetbreads ; sa- voury rissoles. Second Course. — Sirloin of beef and horseradish sauce ; boiled leg of mutton and caper sauve; vegetables. Third Course. — Roast 7? bridges ; char- lotte Russe ; aprice^* 1 . ud rice ; fruit jelly; cabinet puAa*g ; dessert. Fir? Course. — Thick gravy soup ; fillets turbot h la erg me ; stewed eels. Entrees. — Yol-au-vent of lobster; salmi of grouse. Second Course. — Haunch of venison ; rump of beef it la Jardiniere ; hare, boned and larded, with mushrooms. Third Course. — Roast grouse ; apricot blancmange ; compete of peaches ; plum* tart ; custards ; plum-pudding ; dessert. SEPTEMBER, Plain Family Din- ners for. Sunday. — 1. Julienne soup. 2. Roast ribs of beef, Yorkshire pudding, horse- radish sauce, French beans, and potatoes. 3. Greengage pudding, vanilla cream. Monday. — 1. Crimped si. J.e and crab sauce. 2. Cold beef and salad, small veal-and-ham pie. 3. Vegetable marrow and white sauce. Tuesday. — 1. Fried soles, melted butter. 2. Bowled fowls, parsley-and- butter ; bacon-cheek ? garnished with French beans ; beef 1 issoles, made from remains of cold beef. 3. Plum tart and >eam. Wednesday. — 1. Boiled round of beef, carrots, turnips, and suet dumplings ; marrow on toast, 2. Baked damsons and rice. Thursday. — 1. Vegetable soup, made from liquor that beef was boiled in. 2. September, Things in Season Lamb cutlets and cucumbers, cold beef and salad. 3. Apple pudding. Friday. — 1. Baked soles. 2. Bubble- and-squeak, made from cold beef ; veal cutlets and rolled bacon. 3. Damson tart. Saturday.— 1. Irish stew, rump-steaka and oyster-sauce. 2. Somersetshire dumplings. _____ Sunday. —1. Fried filleted soles and anchovy sauce. 2. Roast leg of mutton, brown onion sauce, French beans, and potatoes; half calf’s head, tongue, and brains. 3. Plum- tart ; custards, in glasses. Monday. — 1. Vegetable-marrow soup. 2. Calf’s head h la maltre d’hfitel, from remains of cold head ; boiled brisket of beef and vegetables. 3. Stewed fruit and baked rice pudding. Tuesday. — 1. Roast fowls and water- cresses ; boiled bacon, garnished with tufts of cauliflower ; hashed muttoD, from remains of mutton of Sunday. 2. Baked plum-pudding. Wednesday. — 1. Boiled knuckle of veal and rice, turnips, potatoes; small ham, garnished with French beans. 2. Baked apple pudding. Thursday. — 1. Brill and persons. Seasonable at any time. Whiting may be dressed in the same manner, and will be found very deli- cious. SOLES, Fricasseed. ingredients. — 2 middling-sized soles, 1 small one, ^ teaspoonful of chopped lemon-peel, 1 teaspoonful of chopped parsley, a little grated bread ; salt, pep- er, and nutmeg to taste ; 1 egg, 2 oz. utter, l z pint of good gravy, 2 table- spoonfuls of port wine, cayenne and lemon-juice to taste. Mode. — Fry the soles of a nice brown, and drain them well from fat. Take all the meat from the small sole, chop it fine, and mix with it the lemon-peel, parsley, bread, and seasoning ; work altogether, with the yolk of an egg and the butter ; make this into small balls, and fry them. Thicken the gravy with a dessertspo'**- ful of flour, add the port wine, cayenu*^, and lemon-juice ; lay in the 2 soles and balls ; let them simmer gently for 5 minutes ; serve hot, and garnish with cut lemon. Time. — 10 minutes to fry the soles. Average cost for this quantity, 3s. Sufficient for 4 or 5 persons. Seasonable at any time.j BOLES, Fried Filleted. Soles for filleting should be large, as the flesh can be more easily separated from the bones, and there is less waste. Skin and wash the fish, and raise the meat carefully from the bones, and di- vide it into nice handsome pieces. The more usual way is to roll the fillets, after dividing each one in two pieces, and either bind them round with twine, or run a small skewer through them. Brush over with egg, and cover with bread- crumbs ; fry them as directed in tlio Soles, with Mushrooms foregoing recipe, and garnish with fried parsley and cut lemon. When a pretty dish is desired, this is by far the most ele- gant mode of dressing soles, as they look much better than when fried whole. In- stead of rolling the fillets, they may bo cut into square pieces, and arranged in the shape of a pyramid on the dish. Time.— About 10 minutes. Average cost, from la. to 2s. per pair. Sufficient, 2 large soles for 6 persons. Seasonable at any time. SOLES, Fried. Ingredients. — 2 middling-sized soles, hot lard or clarified dripping, egg, and bread-crumbs. Mode.— -Skin and care- fully wash the soles, and cut off the fins, wipe them very dry, and let them remain in the cloth until it is time to dress them. Have ready some fine bread-crumbs and beaten egg ; dredge the soles with a little flour, brush them over with egg, and cover with bread-crumbs. Put them in a deep pan, with plenty of clarified drip- ping or lard (when the expense is not ob- jected to, oil is still better) heated, so that it may neither scorch the fish nor make them sodden. When they are suf- ficiently cooked on one side, turn them carefully, and brown them on the other : they may be considered ready when a thick smoke rises. Lift them out care- fully, and lay them before the fire on a reversed sieve and soft paper, to absorb the fat. Particular attention should be paid to this, as nothing is more disagree- able than greasy fish : this may be always avoided by dressing them in good time, and allowing a few minutes for them to get thoroughly crisp, and free from greasy moisture. Dish them on a hot napkin, garnish with cut lemon and fried parsley, and send them to table with shrimp sauce and plain melted butter. Time. — 10 minutes for large soles ; less time for small ones. A verage cost, from It. to 2s. per pair. Sufficient for 4 or 5 persons. Seasonable at any time. SOLES, with Mushrooms. Ingredients. — 1 pint of milk, 1 pint ol water, 1 oz. butter, 1 oz. salt, a lemon - juice, 2 middling - sized soloa. Mode. — Cleanse the soles, but do no’; skin them, and lay them in a fish-kettle, with the milk, water, butter, salt, and lemon-juice. Bring them gradually h boil, and let them simmer v*ry gentj 9 THE DICTIONARY OP COOKERY. 815 Soles, with Cream Sauce till done, which will be in about 7 minutes. Take them up, drain them well on a cloth, put them on a hot dish, and pour over them a good mushroom sauce. (See Sauces.) Time. — After the water boils, 7 minutes. Sufficient for 4 persons. Seasonable at any time. SOLUS, with Cream Sauce. Ingredients. — 2 soles ; salt, cayenne, and pounded mace to taste ; the juice of cj lemon, salt and water, ^ pint of cream. Mode. — Skin, wash, and fillet the soles, and divide each fillet in 2 pieces ; lay them in cold salt and water, which bring gradually to a boil. When the water boils, take out the fish, lay it in a deli- cately clean stewpan, and cover with the cream. Add the seasoning, simmer very gently for ten minutes, and, just before serving, put in the lemon-juice. The fillets may be rolled, and secured by means of a skewer ; but this is not so economical a way of dressing them, as double the quantity of cream is required. Time. — 10 minutes in the cream. Ave- rage cost, from Is. to 2s. per pair. Suffi- cient for 4 or 5 persons. Seasonable at any time. This will be found a most delicate and delicious dish. SOUFFLE, to make. Ingredients. — 3 heaped tablespoonfuls of potato-flour, rice-flour, arrowroot, or tapioca, 1 pint of milk, 5 eggs, a piece of butter the size of a walnut, sifted sugar to taste, j saltspoonful of salt flavouring. Mode. — Mix the potato-flour, or which- ever one of the above ingredients is used, with a little of the milk ; put it into a saucepan, with the remainder of the milk, the butter, salt, and sufficient pounded sugar to sweeten the whole nicely. Stir these ingredients over the fire until the mixture thickens ; then take it off the fire, and let it cool a little. Beparate the whites from the yolks of the eggs, beat the latter, and stir them into the souffle batter. Now whisk the whites of •oujpfx.4-pak. the eggs to the firmest possible troth, for on this depends the excellence of the dish ; stir them to the other in- gfredients, and add a few drops of essence of any flavouring that may be preferred ■ Soups, General Directions for such as vanilla, lemon, orange, ginger, &c. &o. Pour the batter into a soufA6- dish, put it immediately into the oven, and bake for about ^ hour; then take it out, put the dish into another more ornamental one, such as is made for the purpose ; hold a salamander or hot shovel over the souffle, strew it with sifted sugar, and send it instantly to table. The secret of making a souffle well, is to have the eggs well whisked, but particularly the whites, the oven not too hot, and to send it to table the moment it comes from the oven. If the souffle be ever so well made, and it is allowed to stand before being sent to table, its appearance and goodness will be entirely spoiled. Souffles may bo fla- voured in various ways, but must be named accordingly. V anilla is one of the most delicate and recherche flavourings that can be used for this very fashionable dish. Time. — About \ hour in the oven ; 2 or 3 minutes to hold the salamander over. A verage cost, 1 j. Sufficient for 3 or 4 persons. Seasonable at any time. SOUPS, General Directions for Making. Lean, juicy Beef, Mutton, and Veal form the basis of all good soups ; therefore it is advisable to procure those pieces which afford the richest succu- lence, and such as are fresh-killed. Stale meat renders soups bad, and fat is not well adapted for making them. The principal art in composing good rich soup is so to proportion the several ingredients that the flavour of one shall not predominate over another, and that all the articles of which it is composed shall form an agreeable whole. Care must be taken that the roots and herbs are perfectly well cleaned, and that the water is proportioned to the quantity of meat and other ingredients, allowing a qaart of water to a pound of meat for soups, and half that quantity for gravies. In making soups or gravies, gentle stew- ing or simmering is absolutely necessary. It may be remarked, moreover, that a really good soup can never be made but in a well-closed vessel, although, perhaps, greater wholesomeness is obtained by an occasional exposure to the air. Soups will, in general, take from four to six hours doing, and are much better prepared the day before they are wanted. When the soup is cold, the fat may be easily 82C THE DICTIONARY OF COOKERY. Soups, General Directions for and completely removed ; and in pouring it off, care must be taken not to disturb the settlings at the bottom of the vessel, which are so fine that they will escape through a sieve. A very fine hair-sieve or cloth is the best strainer ; and if the soup is strained while it is hot, let the tamis or cloth be previously soaked in cold water. Clear soups must be per- fectly transparent, and thickened soups about the consistency of cream. To obtain a really clear and transparent soup, it is requisite to continue skimming the liquor until there is not a particle of scum remaining, this being commenoed immediately after the water is added to the meat. To thicken and give body to soups and gravies, potato -mucilage, arrowroot, bread-raspings, isinglass, flour and butter, barley, rice, or oatmeal are used. A piece of boiled beef pounded to a pulp, with a bit of butter and flour, and rubbed through a sieve, and gradually Incorporated with the soup, will be found an excellent addition. When soups and gravies are kept from day to day in hot weather, they should be warmed up every day, put into fresh-scalded pans or tureens, and placed in a cool larder. In temperate weather, every other day may be sufficient. Stock made from meat only keeps good longer than that boiled with vegetables, the latter being liable to turn the mixture sour, par- ticularly in very warm weather. Various Herbs and Vegetables are required for the purpose of making soups and gravies. Of these the principal are, — Scotch barley, pearl barley, wheat flour, oatmeal, bread-raspings, pease, beans, rice, vermicelli, macaroni, isinglass, po- tato-mucilage, mushroom or mushroom- ketchup, champignons, parsnips, carrots, beetroot, turnips, garlic, shalots, and onions. Sliced onions, fried with butter and flour till they are browned, and then rubbed through a sieve, are excellent to heighten the colour and flavour of brown soups and sauces, and form the basis of many of the fine relishes furnished by the cook. The older and drier the onion, the stronger will be its flavour. Leeks, cucumber, or burnet vinegar ; celery or celery seed pounded. The latter, though equally strong, does not impart the deli- cate sweetness of the fresh vegetable ; and when used as a substitute, its flavour should be corrected by the addition of a bit of sugar. Cress-seed, parsloy, common thyme, lemon thyme, or' age Soup-making, the Chemistry &c of thyme, knotted marjoram, sage mint, winter savoury, and basil. As fresh green basil is seldom to be pro- cured, and its fine flavour is soon lost, the best way of preserving the extract is by pouring wine on the iresh leaves. For the Seasoning of Soups, bay- leaves, tomato, tarragon, chervil, burnet, allspice, cinnamon, ginger, nutmeg, clove, mace, black and white pepper, es- sence of anchovy, lemon peel and juice, and Seville orange juice, are all taken. The latter imparts a finer flavour than the lemon, and the acid is much milder. These materials, with wine, mushroom ketchup, Harvey’s sauce, tomato sauce, combined in various pro- portions, are, with other ingredients, manipulated into an almost endless va- riety of excellent soups and gravies. Soups, which are intended to constitute the principal part of a meal, certainly ought not to be flavoured like sauces, which are only designed to give a relish to some particular dish. SOUP -MAKING, the Chemistry and Economy of. Stock being the basis of all meat soups, and, also, of all the principal sauces, it is essential to the success of these culinary operations, to know the most comp.ete and economical method of extractin/, from a certain quantity of meat, the best possible stock, or broth. The theory and philosophy of this process we will, therefore, explain, and then proceed to show the practical course to be adopted. As all meat is principally composed of fibres, fat, gelatine, osmazome, and albumen, it is requisite to know that the fibres are inseparable, constituting almost all that remains of the meat after it has undergone a long boiling. Fat is dissolved by boiling; but as it is contained in cells covered by a very fine membrane, which never dissolves a portion of it always adheres to ths fibres. The other portion rises to the surface of the stock, and is that which has escaped from the cells which were not whole, or which have burst by boiling. Gelatine is soluble ; it is the basis and the nutritious portion of the stock. When there is an abundance of it, it causes the stock, when cold, to become a jelly. Osmazome is soluble ei en THE DICTIONARY OP COOKERY. 821 Soup-making, the Chemistry, &o. of and is that part of the meat which gives flavour and perfume to the stock. The flesh of old animals contains more osma- tome than that of young ones. Brown meats contain more than white, and the former make the stock more fragrant. By roasting meat, the osmazome appears to acquire higher properties ; so, by putting the remains of roast meats into your stock-pot, you obtain a better flavour. Albumen is cf the nature of the white of eggs ; it can be dissolved in cold or tepid water, but coagulates when it is put into water not quite at the boiling- point. From this property in albumen, it is evident that if the meat is put into the stock-pot when the water boils, or after this is made to boil up quickly, the albumen, in both cases, hardens. In the first it rises to the surface, in the second it remains in the meat, but in both it prevents the gelatine and osma- zome from dissolving; and hence a thin and tasteless stock will be obtained. It ought to be known toa that the coagu- lation Oi the albumen in the meat always takes place, more or less, according to the size of the piece, as the parts farthest from the surface always acquire that degree of heat which congeals it before entirely dissolving it. Bones ought always to form a com- ponent part of the stock-pot. They are composed of an earthy substance, — to which they owe their solidity, — of gela- tine, and a fatty fluid, something like marrow. Two ounces of them contain as much gelantine as one pound of meat ; but in them, this is so incased in the earthy substance, that boiling-water can dissolve only the surface of whole bones. By breaking them, however, you can dissolve more, because you multiply their surfaces ; and by reducing them to pow- der or paste, you can dissolve them entirely; but you must not grind them dry. We have said that gelatine forms the basis of stock ; but this, though very nourishing, is entirely without taste ; And to make the stock savoury, it must contain osmazome Of this, bones do not contain a particle ; and that is the reason why stock made entirely of them is not liked ; but when you add meat to the broken or pulverized bones, the osmazome contained in it makes the stock sufficiently savoury. In concluding this part of our subject, he following condensed hints and direc- Soup-making, the Chemistry, &c. of tions should be attended to in the economy oi soup-making : — Beef makes the best Stock ; veal stock has less colour and taste ; whilst mutton sometimes gives it a tallowy smell, far from agreeable, unless the meat has been previously roasted ot broiled. Fowls add very little to the flavour of stock, unless they be old and fat. Pigeons, when they are old, add the most flavour to it ; and a rabbit or partridge is also a great improvement. From the freshest meat the best stock is obtained. If the Meat be Boiled solely to make stock, it must be c it up into the smallest possible pieces ; but, generally speaking, if it is desired to have good stock and a piece of savoury meat as well, it is necessary to put a rather large piece into the stock-pot, say suffi- cient for two or three days, during which time the stock will keep well in all weathers. Choose the freshest meat, and have it cut as thick as possible; for if it is • thin flat piece, it will not look well, and wall, ue very soon spoiled by the boiling. Never wash Meat, as it deprives its surface of all its juices ; separate it from the bones, and tie it round with tape, so that its shape may be preserved, then put it into the stock-pot, and for each pound of meat, let there be one pint of water ; press it down with the hand, to allow the air, which it contains, to escape, and which often raises it to the top of the water. Put the Stock-pot on a Gentle Fire, so that it may heat gradually. The albumen will first dissolve, afterwards coagulate ; and as it is in this state lighter than the liquid, it will rise to the sur- face, bringing with it all its impurities. It is this which makes the scum. The rising of the hardened albumen has the same effect in clarifying stock as the white of eggs ; and, as a rule, it may be Baid that the more scum there is, the clearer will bo the stock. Always take care that the fire is very regular. Remove the Scum when it r ses thickly, and do not let the stock boil, because then one portion of the scum will be dissolved, and the other go to the bottom of the pot ; thus rendering it very difficult to obtain a clear bruk. If the fire is regular, it will not be ne- cessary to add cold water in order t c make the scum rise ; but if the fire is too #22 THE DICTIONARY OF COOKERY, Soup-making, the Chemistry, &c. of large at first, it will then be necessary to do so. When the Stock is well Skimmed, and begins to boil, put in salt and vege- tables, which to every 3 lbs. of meat should consist of three carrots, two turnips, one parsnip, a few leeks, and a little celery. You can add, according to taste, a piece of cabbage, two or three cloves stuck in an onion, and a tomato. The latter gives a very agreeable flavour to the stock. If burnt onion be added, it ought, according to the advice of a famous French chef, to be tied in a little bag : without this precaution, the colour of the stock is liable to be clouded. By this time we will now suppose that you have chopped the bones which were separated from the meat, and those which were left from the roast meat of the day before. Remember, as was before pointed out, that the more these are broken, the more gelatine you will have. The best way to break them up is to pound them roughly in an iron mortar, adding, from time to time, a little water, to prevent them getting heated. It is a great saving thus to make use of the bones of meat, which, in too many English families, we fear, are entirely wasted ; for it is certain, as previously stated, that two ounces of bone contain as much gelatine (which is the nutritive portion of stock) as one pound of meat. In their broken state tie them up in a bag, and put them in the stock-pot ; adding the gristly parts of cold meat, and trimmings, which can be used for no other purpose. If, to make up the weight, you have received from the butcher a piece of mutton or veal, broil it slightly over a clear fire before putting it in the stock-pot, and be very careful that it does not contract the least taste of being smoked or burnt. Add now the Vegetables, which, to 6 certain extent, will, stop the boiling of the stock. Wait, therefore, till it simmers well up again, then draw it to the side of the fire, and keep it gently simmering till it is served, preserving, as before said, your fire always the same. Cover the stock-pot well, to prevent evaporation ; do not fill it up, even if you take out a little stock, unless the meat is sxposed ; in which case a little boiling- water may be added, but only enough to oover it. After six hours’ slow and gentle simmering, the stock is done ; find t< should not be continued on the — <% — — Soup, Brilla fire longer than is necessary, or it will tend to insipidity. Note. — It is on a good stock, c* first good broth and sauce, that excellence in cookery depends. If the preparation of this basis of the culinary art is in- trusted to negligent or ignorant persons, and the stock is not well skimmed, but indifferent results will be obtained The stock will never be clear ; and when it is obliged to be clarified, it is deterio- rated both in quality and flavour. Ij. the proper management of the stock-pot an immense deal of trouble is saved, inasmuch as one stock, in a small dinner, serves for all purposes. Above all things, the greatest economy, consistent with excellence, should be practised, and the price of everything which enters the kitchen correctly ascertained. Q'he theory of this part of Household Manage- ment may appear trifling, but its prac- tice is extensive, and therefore it require* the best attention, SOUP, Baked. Ingredients. — 1 lb. of any kind of meat, any trimmings or odd pieces ; 2 onions, 2 carrots, 2 oz. of rice, 1 pint of split peas, pepper and salt to taste, 4 quarts of water. Mode. — Cut the meat and vegetables in slices, add to them the rice and peas, season with pepper and salt. Put the whole in a jar, fill up with the water, cover very closely, and bake for 4 hours. Time. — 4 hours. Averagecost, 2 ^d. per quart. Seasonable at any time. Sufficient for 10 or 12 persons. Note. — This will be found a very cheap and wholesome soup, and will be conven- ient in those cases where baking is more easily performed than boiling. SOUP, Brilla. Ingredients. — 4 lbs. of shin of beef, 3 carrots, 2tumipB, alargesprigof thyme, 2 onions, 1 head of celery, Halt and pepper to taste, 4 quarts water. Mode. — Take the beef, cut off all the meat from the bone, in nice square ieces, and boil the bone for 4 hours, train the liquor, let it cool, and take off the fat ; then put the pieces of meat in the cold liquor ; cut small the carrots, turnips, and celery; chop the oniony add them with the thyme and seas ning, and simmer till the meat is tender. If not brown enough, colour It with brow • ing. Time. — 6 hours. Average cost THE DICTIONARY OF COOKERY, Soup, Chantilly Sd. per quart. Seasonable all the year. Sufficiert for 10 persons. 80UP, Chantilly. Ingredients. — 1 quart of young green peas, a small bunch of parsley, 2 young onions, 2 quarts of medium stock. Mode. — Boil the peas till quite tender, with the parsley and onions ; then rub them through a sieve, and pour the stock to them. Do not let it boil after the peas are added, or you will spoil the colour. Serve very hot. Time. — ^ hour. Average cost, la. 6 d. per quart. Seasonable from June to the end of August. Sufficient for 8 persons. Note. — Cold peas pounded in a mortar, with a little stock added to them, make a very good soup in haste. SOUP, CalFs-head. Ingredients. — £ of calf's head, 1 onion stuck with cloves, a very small bunch of sweet herbs, 2 blades of mace, salt and white popper to taste, 6 oz. of rice-flour, 8 tablespoonfuls of ketchup, 8 quarts of white stock, or pot-liquor, or water. Mode. — Rub the head with salt, soak it for 6 hours, and clean it thoroughly, put it in the stewpan, and cover it with the stock, or pot-liquor, or water, adding the onion and sweet herbs. When well skimmed and boiled for 1£ hour, take out the head, and skim and strain the soup. Mix the rice-flour with the ketchup, thicken the soup with it, and simmer for 5 minutes. Now cut up the head into pieces about two inches long, and simmer them in the soup till the meat and fat are quite tender. Season with white pepper and mace finely pounded, and serve very hot. When the calf s head is taken out of the soup, cover it up or it will discolour. Time. — 2£ hours. Average cost, 1*. 9d. per quart, with stock. Seasonable from May to October. Sufficient for 10 persons. Note. — Force-meat balls can be added, and the soup may be flavoured with a little lemon -juice, or a glass of sherry or Madeira. The bones from the head may be stewed down again, with a few fresh vegetables, and it will make a very good common stock. SOUP, h la Cantatrice. (An Excel- lent Soup, very Beneficial for the Voice.) Ingredients. — 8 ob. of sago, $ pint of Cream, the volks of 3 1 lump of Soup, & la Flamande sugar, and seasoning to taste, 1 bay-lea! (if liked), 2 quarts of medium stock. — Mode. — Having washed the sago in boil- ing water, let it be gradually added to the nearly boiling stock. Simmer for 4 hour, when it should be well dissolved. Beat up the yolks of the eggs, add to them the boiling cream ; stir these quickly in the soup, and serve imme- diately. Do not let the soup boil, or the eggs will curdle. Time.— Mi minutes. Average cost, 1*. 6d. per quart. Season- able all the year. Sufficient for 8 persons. Note. — This is a soup, the principal ingredients of which, sago and eggs, have always been deemed very beneficial to the chest and throat. In various quantities, and in different preparations, these have been partaken of by the prin- cipal singers of the day, including the celebrated Swedish Nightingale, Jenny Lind, and, as they have always avowed, with considerable advantage to the voice, in singing. 80UP, & la Crecy, Ingredients. — 4 carrots, 2 sliced onions, 1 cut lettuce, and chervil ; 2 oz. butter, 1 pint of lentils, the crumbs of 2 French rolls, half a teacupful of rice, 2 quarts of medium stock. Mode. — Put the vege- tables with the butter in the stewpan, and let them simmer 5 minuteg ; then add the lentils and 1 pint of the stock, and stew gently for half an hour. Now fill it up with the remainder of the stock, let it boil another hour, and put in the crumb of the rolls. When well soaked, rub all through a tammy. Have ready the rice boiled ; pour the soup over this, and serve. Time. — If hour. Average cost, li. 2d. per quart. Seasonable all the year. Sufficient for 8 persons. SOUP, & la Flamande (Flemish). Ingredients. — 1 turnip, 1 small carrot, 4 head of celery, 6 green onions shred very fine, 1 lettuce cut small, chervil, f pint of asparagus cut small, f pint of peas, 2 oz. butter, the yolks of 4 eggs, j pint of cream, salt to taste, 1 lump of sugar, 2 quarts of stock. Mode. — Put the vegetables in the butter to stew gently for an hour with a teacupful of stock ; then add the remainder of the stock, and simmer for another hour. Now beat the yolks of the eggs well, mix with the cream (previously boiled), and strain through a hair sieve. Takq th< 324 THE DICTIONARY OB' COOKERY. Soup, & la Flamande soup off tho fire, put the egg s, &c., to it and keep stirring it well. Aring it almost to boiling point, but do not leave off Btirring, or the eggs will curdle. Season with salt, and add the sugar. Time . — 2£ hours. Average cost, 1*. 9<£. per quart. Seasonable from May to August. Suffi- cient for 8 persons. SOTJP, & la Flamande (Flemish). Ingredients. — - 5 onions, 5 heads of ielery, 10 moderate-sized potatoes, 3 oz. outter, J pint of water, J pint of cream, 2 quarts of stock. Mode. — Slice the onions, celery, and potatoes, and put them with the butter and water into a stewpan, and simmer for an hour. Then fill up the stewpan with stock, and boil gently till the potatoes are done, which will be in about an hour. Rub all through a tammy, and add the cream (previously boiled). Do not let it boil after the cream is put in. Time . — 2J hours. Average cost, 1«. 4 d. per quart. Seasonable from September to May. Sufficient for 8 persons. Note. — This soup can be made with water instead of stock. SOUP, a Good Family. Ingredients. — Remains of a cold tongue, 2 lbs. of shin of beef, any cold pieces of meat or beef-bones, 2 turnips, 2 carrots, 2 onions, 1 parsnip, 1 head of celery, 4 quarts of water, \ teacupful of rice ; salt and pepper to taste. Mode. — Put all the ingredients in a stewpan, and simmer gently for 4 hours, or until all the good- ness is drawn from the meat. Strain off the soup, aud let it stand to get cold. The kernels and soft parts of the tongue must be saved. When the soup is wanted for use, skim off all the fat, put in the kernels and soft parts of the tongue, slice in a small quantity of fresh carrot, turnip, and onion ; stew till the vege- tables are tender, and serve with toasted bread. Time.— 5 hours. Average cost, 3 d. per quart. Seasonable at any time. Sufficient for 12 persons. SOUP, Hessian. Ingredients. — Half an ox’s head, 1 pint of split peas, 8 carrots, 6 turnips, 6 potatoes, 6 onions, 1 head of celery, 1 bunch of savoury herbs, pepper and salt to taste, 2 blades of mace, a little all- spice, 4 cloves, the crumb of a French rail, 6 quarts of water. Mode. -Clear- Soup, Prince of Wales's the head, rub it with salt and water, and soak it for 5 hours in warm water. Simmer it in the water till tender, put it into a pan and let it cool ; skim off all the fat ; take out the head, and add the vegetables cut up small, and the peaa which have been previously soaked ; simmer them without the meat, till they are done enough to pulp through a sieve. Put in the seasoning, with the pieces of meat cut up ; give one boil, and serve. Time. — 4 hours. Average cost, 6rf. per quart. Seasonable in winter. Sufficient for 16 persons. Note. — An excellent hash or rago&t can be made by cutting up the nicest parts of the head, thickening and seasoning more highly a little of the soup, and adding a glass of port wine and 2 table- spoonfuls of ketchup. SOUP, Portable. Ingredients. — 2 knuckles of veal, 3 shins of beef, 1 large faggot of herbs, 2 bay-leaves, 2 heads of celery, 3 onions, 3 carrots, 2 blades of mace, 6 cloves, a teaspoonful of salt, sufficient water tu cover all the ingredients. Mode. — Take the marrow from the bones ; put all the ingredients in a stock-pot, and simmer slowly for 12 hours, or more, if the meat be not done to rags ; strain it off, and put it in a very cool place ; take off all the fat, reduce the liquor in a shallow pan, by setting it over a sharp fire, but be particular that it does not burn ; boil it fast and uncovered for 8 hours, and keep it stirred. Put it into a deep dish, and set it by for a day. Have ready a stew- pan of boiling water, place the dish in it, and keep it boiling ; stir occasionally, and when the soup is thick and ropy, it is done. Form it into little cakes by pouring a small quantity on to the bottom of cups or basins ; when cold, turn them out on a flannel to dry. Keep them from the air in tin canisters. Average cost of this quantity, 16s. Note. — Soup can be made in 5 minutes with this, by dissolving a am ill piece, about the size of a walnut, in a pint of warm water, and simmering for 2 mi- nutes. Vermicelli, macaroni, or other Italian pastes, may be added. SOUP, Prince of Wales's. Ingredients. — 12 turnips, 1 lump of sugar, 2 spoonfuls of strong veal stock, \klt and white pepper to taste, 2 q uar ts TiflJ DICTIONARY OF COOKERY, •26 Soup, Regency of very bright stook. Mode. — Peel the turnips, and with a cutter cut them in balls as round as possible, but very small. Put them in the stock, which must be very bright, and simmer till tender. Add the veal stock and seasoning. Have little pieces of bread cut round, about the size of a shilling ; moisten them with stock ; put them into a tureen and pour the soup over without shaking, for fear of crumbling the bread, which would spoil the appearance of the soup, and make it look thick. Time. — 2 hours. Seasonable in the winter. Sufficient for 8 persons. SOUP, Regency. Ingredients. — The bones and remains of any cold game such as of pheasants, partridges, &c. ; 2 carrots, 2 small onions, 1 head of celery, 1 turnip, \ lb. of pearl barley, the yolks of 3 eggs boiled hard, i pint of cream, salt to taste, 2 quarts of medium or common stock. Mode . — Place the bones or remains of game in the stewpan, with the vegetables sliced : pour over the stock, and simmer for 2 hours ; skim off all the fat, and strain it. Wash the barley, and boil it in 2 or 3 waters before putting it to the soup ; finish simmering in the soup, and when the barley is done, take out half, and pound the other half with the yolks of the eggs. When you have finished pounding, rub it through a clean tammy, add the cream, and salt if necessary ; give one boil, and serve very hot, putting in the barley that was taken out first. Time. — 2^ hours. Average cost, 1*. per quart, if made with medium stock, or 6d. per quart, with common stock. Season- able from September to March. Suffi- cient for 8 persons. SOUP, it la Reine. Ingredients. — 1 large fowl, 1 oz. of sweet almonds, the crumb of 1J French roll, A pint of cream, salt to taste, 1 6maH”lump of sugar, 2 quarts of good white veal stock. Mode. — Boil the fowl gently in the stock till quite tender, which will be in about an hour, or rather more ; take out the fowl, pull the meat from the bones, and put it into a mortar with the almonds, and pound very fine. When beaten enough, put the meat back in the stock, with the crumb of the rolls, and let it simmer for an hour ; rub it through a tammy, add the sugar, ^ pint of cream that has boiled, and, if you Soup & la Solferino prefer, cut the crust of the roll into small round pieces, and pour the soup over it, when you serve. Time. — 2 hours, or rather more. Average cost, 2s. 7d. per quart. Seasonable all the year. Sufficient for 8 persons. Note. — All white soups should be warmed in a vessel placed in another of boiling water. SOUP, & la Reine (Economical). Ingredients. — Any remains of roast chickens, £ teacupful of rice, salt and pepper to taste, 1 quart of stock. Mode. — Take all the white meat and pound it with the rice, which has been slightly cooked, but not too much. When it is all well pounded, dilute with the stock, and pass through a sieve. This soup should neither be too clear nor too thick. Time. — 1 hour. Average cost, id. per quart. Seasonable all the year. Sufficient for 4 persons. Note. — If stock is not at hand, put the chicken-bones in water, with an onion, carrot, a few sweet herbs, a blade of mace, pepper and salt, and stew for 3 hours. SOUP, & la Solferino (Sardinian Recipe). Ingredients. — 4 eggs, J pint of cream, 2 oz. of fresh butter, salt and pepper to taste, a little flour to thicken, 2 quarts of bouillon. Mode. — Beat the eggs, put them into a stewpan, and add the cream, butter, and seasoning ; stir in as much flour as will bring it to the consistency of dough; make it into balls, either round or egg-shaped, and fry them in butter ; put them in the tureen, and pour the boiling bouillon over them. Time.— 1 hour. A verage cost, Is. 3 d. per quart. Seasonable all the year. Sufficient for 8 persons. Note. — This recipe was communicated to the Editress by an English gentleman, who was present at the battle of Sol- ferino, on June 24, 1859, and who was requested, by some of Victor Emmanuel s troops, on the day before the batttle, to partake of a portion of their votage. He willingly enough consented, and found that these clever campaigners had made a palatable dish from very edsily- procured materials. In sending the recipe for insertion in this work, he has, however, Anglicised, and somewhat, he thinks, improved it 826 THE DICTIONARY OP COOKERY. Soup, Spring SOUP, Spring, or Potage Printa- nier. Ingredients. — J a pint of green peas, if in season, a little chervil, 2 shredded lettuces, 2 onions, a very small bunch of parsley, 2 oz. of butter, thp yolks of 3 eggs, I pint of water, seasonii £ to taste, 2 quarts of stock. Put in a cman stew- paD the chervil, lettuces, onions, parsley, and butter, to 1 pint of water, and let them simmer till tender. Season with salt and pepper ; when done, strain off the vegetables, and put two-thirds of toe liquor they were boiled in to the stock. Beat up the yolks of the eggs with the other third, give it a toss over the fire, and at the moment of serving, add this, with the vegetables which you strained off, to the soup. Time . — J °f an hour. Average cost, Is. per quart. Seasonable from May to October. Suffi- cient for 8 persons. SOUP, Stew. Ingredients. — 2 lbs. of beef, 5 onions, 6 turnips, ^ lb. of rice, a large bunch of parsley, a few sweet herbs, pepper and salt, 2 quarts of water. Mode. — Cut the beef up in small pieces, add the other ngredients, and boil gently for 2^ hours. Oatmeal or potatoes would be a great improvement. Time.— 2£ hours. Ave- rage cost, Qd. per quart. Seasonable in winter. Sufficient for 6 persons. SOUP, Stew. Ingredients. — £ lb. of beef, mutton, or pork ; ^ pint of split peas, 4 turnips, 8 potatoes, 2 onions, 2 oz. of oatmeal or 3 oz. of rice, 2 quails of water. Mode . — Cut the meat in small pieces, as also the vegetables, and add them, with the eas, to the water. Boil gently for 3 ours ; thicken with the oatmeal, boil for another i hour, stirring all the time, and season with pepper and salt. Time. — 3± hours. Average cost, 4 d. per quart. Seasonable in winter. Sufficient for 8 persons. Note. — This soup may be made of the liquor in which tripe has been boiled, by adding vegetables, seasoning, rice, &o. SOUP, Stew, of Salt Meat. Ingredients. — Any pieces of salt beef or pork, say 2 lbs.; 4 carrots, 4 parsnips, 4 turnips, 4 potatoes, 1 cabbage, 2 oz. of oatmeal or ground rice, seasoning of salt and pepper, 2 quarts of water. Made.— Soup, White Cut up the meat small, add the water, and let it simmer for 2£ hours. Now add the vegetables, cut in thin small slices ; season, and boil for 1 hour. Thicken with the oatmeal, and serve. Time . — 2 hours. Average cost, 3d. per quart without the meat. Seasonable m winter.. Sufficient for 6 persons. Note. — If rice is used instead of oat- meal, put it in with the vegetables. SOUP, Useful for Benevolent Pur- poses. Ingredients. — An ox-cheek, any pieces of trimmings of beef, which may be bought very cheaply (say 4 lbs. ), a few bones, any pot-liquor the larder may furnish, \ peck of onions, 6 leeks, a large bunch of herbs, ^ lb. of celery (the out- side pieces, or green tops, do very well) ; % lb. of carrots, J lb. of turnips, ^ lb. of coarse brown sugar, £ a pint of beer, 4 lbs. of common rice, or pearl barley ; j lb. of salt, 1 oz. of black pepper, a few raspings, 10 gallons of water. Mode. — Divide the meat in small pieces, break the bones, put them in a copper, with the 10 gallons of water, and stew for half an hour. Cut up the vegetables, put them in with the sugar and beer, and boil for 4 hours. Two hours before the soup is wanted, add the rice and rasp- ings, and keep stirring till they are well mixed in the soup, which simmer gently. If the liquor boils away a little, fill up with water. Time. — 6$ hours. Average cost, l^d. per quart. SOUP, White. Ingredients. — | lb. of sweet almonds, ( lb. of cold veal or poultry, a thick slice of stale bread, a piece of fresh lemon- peel, 1 blade of mace, pounded, £ pint of cream, the yolks of 2 hard-boiled eggs, 2 quarts of white stock. Mode.— Reduce the almonds in a mortar to a paste, with a spoonful of water, and add to them the meat, which should be previously pounded with the bread. Beat all together, and add the lemon-peel, very finely chopped, and the mace. Pour the boiling stocs. on the whole, and simmer for an hour. Rub the eggs in the cream, put in the soup, bring it to a boil, and serve im- mediately. Time. — 1J hour. Average cost, Is. 6d. per quart. Seasonable all the year. Sufficient for 8 persons. Note. — A more economical white soup may be made by using common veal THE DICTIONARY OF COOKERY. 327 Spinach, to Boil stock, and thickening with rice, flour, and milk. Vermicelli should be served with it. Average cost, 5 d. per quart. SPINACH, to Boil (English Mode). Ingredients. — 2 pailfuls of spinach, 2 heaped tablespoonfuls of salt, 1 oz. of of butter, pepper to taste. Mode. — Pick the spinach carefully, and see that no stalks or weeds are left amongst it ; wash it in several waters, and, to pre- vent it being gritty, act in the following manner; — Have ready two large pans or tubs filled with water ; put the spinach into one of these, and thoroughly wash it ; then, with the hands, take out the spi- nach, and put it into the other tub of water (by this means all the grit will be left at the bottom of the tub) ; wash it again, and should it not be perfectly free from dirt, repeat tho pro- cess. Pat it into a very large saucepan, with about J pint of water, just sufficient to keep the spinach from burning, and the above proportion of salt. Press it down fre- quently with a wooden spoon, that it may be done equally ; and when it has boiled for rather more than 10 minutes, or until it is perfectly tender, drain it in a colander, squeeze it quite dry, and chop it finely. Put the spinach into a clean stewpan, with the butter and a seasoning of pepper ; stir the whole over the fire until quite hot ; then put it on a hot dish, and garnish with sippets of toasted bread. Time. — 10 to 15 minutes to boil the spi- nach, 5 minutes to warm with the butter. Average cost for the above quantity, 8<2. Sufficient for 5 or 6 persons. Seasonable. • — Spring spinach from March to July; winter spinach from November to March. Note. — Grated nutmeg, pounded mace, or lemon-juice may also be added to enrich the flavour ; and poached eggs are also frequently served with spinach : they should be placed on the top of it, and it should be garnished with sippets of toasted bread. SPINACH dressed with Cream, & la Framyaise. Ingredients. — 2 pailfuls of spinach, 2 tablespoonfuls of salt, 2 oz. of butter, 8 tabiespoonfals of cream, 1 small tea- spoonful of pounded sugar, a very little Spinach- Green grated nutmeg. Mode. — Boil and drain the spinach ; chop it fine, and put it into a stewpan with the butter ; stir it over a gentle fire, and, when the butter has dried away, add the remaining ingre- dients, and simmer for about 5 minutes. Previously to pouring in the cream, boil it first, in case it should curdle. Serve on a hot dish, and garnish either with sippets of toasted bread or leaves of puff- paste. Time. — 10 to 15 minutes to boil the spinach ; 10 minutes to stew with the cream. Average cost for the above quan- tity, 8c?. Sufficient for 5 or 6 persons. Seasonable. — Spring spinach from March to July ; winter spinach from November to March. SPINACH, French Mode of Dress- ing. Ingredients. — 2 pailfuls of spinach, 2 tablespf onfuls of salt, 2 oz. of butter, 1 teaspojnful of flour, 8 tablespoonfuls of good gravy ; when liked, a very little grated nutmeg. Mode. — Pick, wash, and boil the spinach, and when tender, drain and squeeze it perfectly dry from the water that hangs about it. Chop it very fine, put the butter into a stewpan, and lay the spinach over that ; stir it over a gentle fire, and dredge in the flour. Add the gravy, and let it boil quickly for a few minutes, that it may not discolour. When the flavour of nut- meg is liked, grate some to the spinach, and when thoroughly hot, and the gravy has dried away a little, serve. Garnish the dish with sippets of toasted bread. Time. — 10 to 15 minutes to boil the spinach ; 10 minutes to simmer in the gravy. A verage cost for the above quan- tity, 8 d. Sufficient for 5 or 6 persons. Seasonable. — Spring spinach from March to July ; winter spinach from October to February. Note. — For an entremets or second- course dish, spinach dressed by the above recipe may be pressed into a hot mould ; it should then be turned out quickly, and served immediately. SPINACH-GREEN, for Colouring various Dishes. Ingredients. — 2 handfuls of spinach. Mode. — Pick and wash the spinach free from dirt, and pound the leaves in a mortar to extract the juice; then press it through a hair sieve, and put the juice into a small stewpan or jar. Place this SPINACH GARNISHED WITH CROUTONS. 328 THE DICTIONARY OF COOKERY. Spinach Soup in a bain marie, or saucepan of boiling water, and let it set. Watch it closely, as it should not boil ; and, as soon as it is done, lay it in a sieve, so that all the water may drain from it, and the green will then be ready for colouring. If made according to this recipe, the spinach-green will be found far superior to that boiled in the ordinary way. SPINACH SOUP (French Recipe). Ingredients. — As much spinach as, when boiled, will half fill a vegetable- dish, 2 quarts of very dear medium stock. Mode. — Make the cooked spinach into balls the size of an egg, and slip them into the soup.tureen. This is a very elegant soup, the green of the spinach forming a pretty contrast to the brown gravy. Time. — 1 hour. Average cost, 1*. per quart. Seasonable from October to June. SPONGE-CAKE. Ingredients. — The weight of 8 eggs in pounded loaf sugar, the weight of 5 in flour, the rind of 1 lemon, 1 tablespoon- ful of brandy. Mode. — Put the eggs into one side of the scale, and take the weight of 8 in pounded loaf sugar, and the weight of 5 in good dry flour. Separate the yolks from the whites of the eggs ; beat the former, put them into a sauce- pan with the sugar, and let them remain over the fire until milk-warm, keeping them well stirred. Then put them into a basin, add the grated lemon-rind mixed with the brandy, and stir these well together, dredging in the flour very gradually. Whisk the whites of the eggs to a very stiff froth, stir them to the flour, &c., and beat the cake well for i hour. Pst it into a buttered mould strewn with a little tine-sifted sugar, and bake the cake in a quick oven for hour. Care must be taken that it is put into the oven immediately, or it will not be light. The flavouring of this cake may be varied by adding a few drops of essence of al- monds instead of the grated lemon-rind. Time. — 1§ hour. Average cost, Is. 3 d. Sufficient far 1 cake. Seasonable at any time Sprats SPONGE-CAKE. Ingredients. — J lb. of loaf sugar, not quite | pint of water, 5 eggs, 1 lemon, A lb. of flour, i teaspoonful of carbonate of soda. Mode. — Boil the sugar and w ter together until they form a thick syi up ; lit it cool a little, then pour it to the eggs, which should be previously well whisked; and after the eggs and syrup are mixed together, continue be ting them for a few minutes. Grate the lemon-rind, mix the carbonate of soda with the flour, and stir these lightl ' to the other ingredients ; then add he lemon-juice, and, when the whole is thoroughly mixed, pour it into a buttered mould, and bake in rather a quick oven for rather more than 1 hour. The re- mains of sponge or Savoy cakes answer very well for trifles, light puddings, &c. ; and a very stale one (if not mouldy) makes an excellent tipsy cake. Time . — Bather more than 1 hour. Average cost, lOd. Sufficient to make 1 cake. Season- able at any time. SPONGE-CAKES, Small. Ingredients. — The weight of 5 egg s in flour, the weight of 8 in pounded loaf sugar ; flavouring to taste. Mode. — Let the flour be perfectly dry, and the sugar well pounded and sifted Separate the whites from the yolks of the eggs, and beat the latter up with the sugar ; then whisk the whites until they become rather stiff, and mix them with the yolks, but do not stir them more than is just necessary to mingle the ingredients well together. Dredge in the flour by de- greesj add the flavouring ; butter the tins well, pour in the batter, sift a little sugar over the cakes, and bake them in rather a quick oven, but do not allow them to take too much colour, as they should be rather pale. Remove them from the tins before they get cold, and turn them on their faces, where let them remain until quite cold, when store them away in a closed tin canister or wide- mouthed glass bottle. Time. — 10 to 15 minutes in a quick oven. Average cost, Id. each. Seasonable at any time. SPRATS. Sprats should be cooked very fresh, which can be ascertained by their bright and sparkling eyes. Wipe them dry; fasten them in rows by a skewer run sroNQX-oxn. THE DICTIONARY OF COOKERY. 829 Sprats, Dried through the eyes ; dredge with flour, and broil them on a gridiron over a nice clear fire. The gridiron should be rubbed with suet. Serve very hot. Time . — 3 or 4 minutes. Average cost, lef. per lb. Seasonable from November to March. To Cjioosb Sprats. — Choose these from their silvery appearance, as the brighter they are, so are they the fresher. SPRATS, Dried. Dried sprats should be put into a basin, and boiling water poured over them ; they may then be skinned and served, and this will be found a much better way than boiling them. SPRATS, Pried in Batter. Ingredients. — 2 eggs, flour, bread- crumbs ; seasoning of salt and pepper to taste. Mode. — Wipe the sprats, and dip them in a batter made of the above ingredients. Fry of a nice brown, serve very hot, and garnish with fried parsley. Sprats may be baked like herrings. SPROUTS, to Boil Young. Ingredients. — To each \ gallon of water allow 1 heaped tablespoonful of salt ; a very small piece of soda. Mode.— Pick away all the dead leaves, and wash the greens well in cold water ; drain them in a colander, and put them into fast-boiling water, with salt and soda in the above proportion. Keep them boiling quickly, with the lid uncovered, until tender ; and the moment they are done, take them up, or their colour will be spoiled ; when well drained, serve. The great art in cooking greens properly, and to have them a good colour, is to put them into plenty of fast-boiling water, to let them boil very quickly, and to take them up the nmJnent they become tender. Time. — Brocoli sprouts, 10 to 12 minutes ; young greens, 10 to 12 minutes ; sprouts, 12 minutes, after the water boils. Sea- sonable. — Sprouts of various kinds may be had all the year. STEW, Irish. Ingredients. — 3 lbs. of the loin or neck of mutton, 5 lbs. of potatoes, 5 large onions, pepper and salt to taste, rather more than 1 pint of water. Mode . — Trim off some of the fat of the above quantity of loin or neck of mutton, and out it into chopa of a moderate thickness. Stilton Cheese Pare and halve the potatoes, and cut the onions into thick slices. Put a layer of potatoes at the bottom of a stewpan, then a layer of mutton aDd onions, and season with pepper and salt ; proceed in this manner until the stewpan is full, taking care to have plenty of vegetables at the top. Pour in the water, and let it stew very gently for 2£ hours, keeping the lid of the stewpan closely shut the whole time, and occasionally shaking the preparation to prevent its burning. Time. — 2J hours. Average cost, for this quan- tity, 2s. 8 d. Sufficient for 5 or 6 persons. Seasonable. — Suitable for a winter dish. STEW, Irish. Ingredients. — 2 or 3 lbs. of the breast of mutton, 1£ pint of water, salt and pepper to taste, 4 lbs. of potatoes, 4 large onions. Mode. — Put the mutton into a stewpan with the water and a little salt, and let it stew gently for an hour ; cut the meat into small pieces, skim the fat from the gravy, and pare and slice the potatoes and onions. Put all the ingre- dients into the stewpan, n layers, first a layer of vegetables, then one of meat, and sprinkle seasoning of pepper and salt between each layer ; cover closely, and let the whole stew very gently for 1 hour, or rather more, shaking it fre- quently to prevent its burning. Time. — Rather more than 2 hours. Average cost, Is. 6 d. Sufficient for 5 or 6 persons. Seasonable. — Suitable for a winter dish. Note. — Irish stew may be prepared in the same manner as above, but baked in a jar instead of boiled. About 2 hours or rather more in a moderate oven will be sufficient time to bake it. STILTON CHEESE. Stilton cheese, or British Parmesan, an it is sometimes called, is generally pre- ferred to all other cheeses by those whose autnority few will dis- pute. Those mads i x. Mayor June are usually served at Christmas; or, to be in prime order, should be btilton chkbsb. kept from 10 to 12 months, or oven longer. An artificial ripeness in Stilton cheese is 390 THE DICTIONARY OP COOK£ ry - Stocks for all kinds of Soups Stock, to Clarify sometimes produced by inserting a small piece of decayed Cheshire into an aper- ture at the top. From 3 weeks to a month is sufficient time to ripen the cheese. An additional flavour may also be obtained by scooping out a piece from the top, and pouring therein port, sherry, Madeira, or old ale, and letting the oheese absorb these for two or three weeks. But that cheese is the finest which is ripened without any artificial aid, is the opinion of those who are judges in these matters. In serving a Stilton cheese, the top of it should be cut off to form a lid, and a napkin or piece of white paper, with a frill at the top, pinned round. When the cheese goes from table, the lid should be replaced. STOCKS for all kinds of Soups (Rich Strong Stock). Ingredients. — 4 lbs. of shin of beef, 4 lbs. of knuckle of veal, ^ lb. of good lean ham ; any poultry trimmings ; 2 oz. of butter ; 3 onions, 3 carrots, 2 turnips (the latter should be omitted in summer, lest they ferment), 1 head of celery, a few chopped mushrooms, when obtainable ; 1 tomato, a bunch of savoury herbs, not forgetting parsley ; 1^ oz. of salt, 3 lumps of sugar, 12 white peppercorns, 6 cloves, 3 small blades of mace, 4 quarts of water. Mode. — Line a delicately cloan stewpan with the ham cut in thin broad slices, carefully trimming off all its rusty fat ; cut up the beef and veal in pieces about 3 inches square, and lay them on the ham; set it on the stove, and draw it down, and stir frequently. When the meat is equally browned, put in the beef and veal bones, the poultry trimmings, and pour in the cold water. Skim well, and occasionally add a little cold water, to stop its boiling, until it becomes quite clear ; then put in all the other ingredi- ents, and simmer very slowly for 5 hours. Do not let it come to a brisk boil, that the stock be not wasted, and that its colour may be preserved. Strain through a very fine hair sieve, or cloth, and the ttock will be fit for use. Time. — 5 hours. Average coat, Is. 3d. per quart. 8TOOK, Economical. Ingredients.— The liquor in whiph a joint of meat has been boiled, say 4 quarts ; trimmings of fresh meat or poultry, shank-bones, &c., roast-beef bones, anv pieces the larder may fur- nish ; vegetables, spices, and the same seasoning as in the foregoing recipe. Mode. — Let all the ingredients simmer gently for 6 hours, taking care to skim carefully at first. Strain it off, and put by for use. Time. — 6 hours. Average cost, 3 d. per quart. STOCK, Medium. Ingredients. — 4 lbs. of shin of beef, or 4 lbs. of knuckle of veal, or 2 lbs. of each ; any bones, trimmings of poultry, or fresh meat, | lb, of lean bacon or ham, 2 oz. of butter, 2 large onions, each stuck vjith 3 cloves ; 1 turnip, 3 carrots, 1 head of celery, 3 lumps of sugar, 2 oz. of salt, £ a teaspoonful of whole pepper, 1 large blade of mace, 1 bunch of savoury herbs, 4 quarts and .j pint of cold water. Mode. — Cut up the meat and bacon or ham into pieces of about 3 inches square ; rub the butter on the bottom of the stewpan ; put in £ a pint of water, the meat, and all the other ingredients. Cover the stewpan, and place it on a sharp fire, occasionally stirring its con- tents. When the bottom of the pan be- comes covered with a pale, jelly-like substance, add the 4 quarts of cold wa- ter, and simmer very gently for 5 hours. As we have said before, do not let it boil quickly. Remove every particle of scum whilst it is doing, and strain it through a fine hair sieve. This stock is the basis of most of the soups mentioned in this dictionary, and will be found quite strong enough for ordinary purposes. Time. — 5% hours. Average cost, 9 d. per quart. STOCK, To Clarify. Ingredients. — The whites of 2 eggs, £ pint of water, 2 quarts of stock. Mode. — Supposing that by some accident the soup is not quite clear, and that its quantity is 2 quarts, take the whites of 2 eggs, carefully separated from thoir yolks, whisk them well together with the water, and add gradually the 2 quarts of boiling stock, still whisking. Place the soup on the fire, and when boiling and well skimmed, whisk the eggs with it till nearly boiling again ; then draw it from the fire, and let it settle, until the whites of the eggs become separated. Pass through a fine cloth, and the so U p should be clear. Note. — Tie rule is, that all clear soups should be of a light straw-colour, and should uqC savour too strongly of th* THE DICTIONARY OF COOKERY. 331 Stock, White meat ; and that all white or brown thick soups should have no more consistency than will enable them to adhere slightly to the spoon when hot. All ■purees should be somewhat thicker. STOCK, White (to be used in the preparation of White Soups). Ingredients . — 4 lbs. of knuckle of veal, any poultry trimmings, 4 slices of lean ham, 3 carrots, 2 onions, 1 head of ce- lery, 12 white peppercorns, 2 oz. of salt, 1 blade of mace, a bunch of herbs, 1 oz. butter, 4 quarts of water. Mode . — Cut up the veal, and put it with the bones and trimmings of poultry, and the ham, into the stewpan, which has been rubbed with the butter. Moisten with ^ a pint of water, and simmer till the gravy be- gins to flow. Then add the 4 quarts of water and the remainder of the ingre- dients ; simmer for 5 hours. After skim- ming and straining it carefully through a very fine hair sieve, it will be ready for use. Time. — hours. Average cost, 9 d. per quart. Note . — When stronger stock is de- sired, double the quantity of veal, or put in an old fowl. The liquor in which a young turkev has been boiled, is an excellent addition to ail wmte stock or soups. STOCK, ConsommA or White, for many Sauces. ConsommA is made precisely in the same manner as white stock, and, for ordinary purposes, will be found quite good enough. When, however, a stronger stock is desired, either put in half the quantity of water, or double that of the meat. This is a very good foundation for all white sauces. BTEAWBERHY JAM. Ingredients . — To every lb. of fruit allow £ pint of red-currant juice, 1 j lb. of loaf sugar. Mode . — Strip the cur- rants from the stalks, put them into a jar ; place this jar in a saucepan of boil- ing water, and simmer until the juice is well drawn from the fruit ; strain the currants, measure the juice, put it into a preserving pan, and add the sugar. Select well-ripened but sound straw- berries ; pick them from the stalks, and when tbe sugar is dissolved in the our- Strawberries and Cream rant- juice, put in the fruit. Simmer the whole over a moderate fire, from ^ to ^ hour, carefully removing the scum as it rises. Stir the jam only enough to pre- vent it from burning at the bottom of the pan, as the fruit should be pre- served as whole as possible. Put the jam into jars, and when cold, cover down. Time . — J to $ hour, reckoning from the time the jam simmers all over. Average cost, from 7 d. to 8 d. per lb. pot. Sufficient . — 12 pints of strawberries will make 12 lbs. of jam. Seasonable in June and July. STRAWBERRY JELLY. Ingredients. — Strawberries, pounded sugar ; to every pint of juice allow 1J oz. of isinglass. Mode . — Pick the straw- berries, put them into a pan, squeeze them well with a wooden spoon, add sufficient pounded sugar to sweeten them nicely, and let them remain for 1 hour, that the juice may be extracted ; then add ^ pint of water te every pint of juice. Strain tbe strawberry-juice and water through a bag ; measure it, and to every pint allow 1^ oz. of isinglass, melted and clarified in ^ pint of water. Mix this with the juice ; put the jelly into a mould, and set the mould in ice. A little lemon-juice added to the straw- berry-juice improves the flavour of the jelly, if the fruit is very ripe ; but it must be well strained before it is put to the other ingredients, or it will make the jelly' muddy. Time . — 1 hour to draw the juice. Average cost, with the best isinglass, 3i. Sufficient . — Allow 1 ^ pint of jelly for 5 or 6 persons. Seasonable in June, July, and August. STRAWBERRIES and CREAM. Ingredients . — To every pint of picked strawberries allow £ pint of cream, 2 oi of finely-pounded sugar. Mode.— Pic* the stalks from the fruit, place it o* a glass dish, sprinkle over it pounded sugar, and slightly stir the strawberries, that they may all be equally sweetened { pour the cream over the top, and serva, Devonshire cream, when it can be ob» tained, is exceedingly delicious for this dish ; and, if very thick indeed, may be diluted with a little thin cream or milk. Average cost for this quantity, with cream at 1*. per pint, 1*. Suffi- cient for 2 persons. Seasonable in Jun' and July. 832 THE DICTIONARY OF COOKERY, Strawberries, Preserved in Wine STRAWBERRIES, Preserved in Wine. Ingredients. — To every quart bottle allow J lb. of finely-pounded loaf sugar ; Bherry or Madeira. Mode . — Let the fruit be gathered in fine weather, and used as soon as picked. Have ready some per- fectly dry glass bottles, and some nice soft corks or bungs. Pick the stalks from the strawberries, drop them into the bottles, sprinkling amongst them pounded s agar in the above proportion, and when the fruit reaches to the neck of the bottle, fill up with sherry or Madeira. Cork the bottles down with new corks, and dip them into melted resin. Season- able . — Make this in June or July. STRAWBERRIES, to Preserve Whole. Ingredients. — To every lb. of fruit allow 1^ lb. of good loaf sugar, 1 pint of red-currant juice. Mode . — Choose the strawberries not too ripe, of a fine large sort and of a good colour. Pick off the stalks, lay the strawberries in a dish, and sprinkle over them half the quantity of sugar, which must be finely pounded. Shake the dish gently, that the sugar may be equally distributed and touch the under-side of the fruit, and let it remain for 1 day. Then have ready the currant-juice, drawn as for red-currant jelly ; boil it with the remainder of the sugar until it forms a thin syrup, and in this simmer the strawberries and sugar, until the whole is sufficiently jellied* Great care must be taken not to stir the fruit roughly, as it should be preserved as whole as possible. Straw, berries prepared in this manner are very good served in glasses and mixed with thin cream. Time.—\ hour to 20 mi- nutes to simmer the strawberries in the syrup. Seasonable in June and July. STRAWBERRY, Open Tart of, or any other Kind of Preserve. Ingredients . — Trimmings of puff-paste, any kind of jam. Mode . — Butter a tart- pan of the shape shown in the engraving, roll out the paste to the thickness of £ an inch, and line the pan with it ; prick a few holes at the bottom with a fork, and bake the tart in a brisk oven from 10 to 15 minutes. Let the paste cool a little ; then fill it with preserve, place a Sturgeon, Roast few stars or leaves on it, which havs been previously cut out of the paste and baked, and the tart is ready for table. OFBIT TABT. By making it in this manner, both the flavour and colour of the jam are pre- served, which would otherwise be lost, 0FB1T-TABT MOULD. were it baked in the oven on the paste ; and, besides, so much jam is not re- quired. Time. — 10 to 15 min. Average cost, 8d. Sufficient. — 1 tart for 3 persons. Seasonable at any time. STURGEON, Baked. Ingredients. — 1 small sturgeon, salt and pepper to taste, 1 Small bunch of herbs, the juice of \ lemon, 1 lb. of butter, 1 pint of white wine. Mode . — Cleanse the fish thoroughly, st on it, and split it along the belly without ^p a rating it ; have ready a large baking-dish, in which lay the fish, sprinkle over the seasoning and herbs vei •/ nnely minced, and moisten it with the lemon-juice and wine. Place the butter in small pieces over the whole of the fish, put it in the oven, and baste frequently ; brown it nicely, and serve with its own gravy. Time. — Nearly 1 hour. Average cost. 1*. to Is. 6d. per lb. Seasonable from August to March. STURGEON, Roast. Ingredients. — Veal stuffing, buttered paper, the tail-end of a sturgeon. Mode. — Cleanse the fish bone and skin it • make a nice veal stuffing; (see Forcemeats), and fill it with the part where the bones came from ; roll it in buttered paper, bind it up firmly with tape, like a fillet of veal, and roast it in a Dutch oven before a clear fire. Serve with good THE DICTIONARY OP COOKERY. Suet Pudding brown gravy, or plain melted butter. Time. — About 1 hour. Average costs, Is. to Is. Gd. per lb. Seasonable from August to March. Note . — Sturgeon may be plainly boiled, and served with Dutch sauce. The fish is very firm, and requires long boiling. SUET PUDDING, to serve with Roast Meat. Ingredients . — 1 lb. of flour, 6 oz. of finely-chopped suet, \ saltspoonful of salt, 5 saltspoonful of pepper, J pint of milk or water. Mode . — Chop the suet very finely, after freeing it from skin, and mix it well with the flour ; add the salt and pepper {this latter ingredient may be omitted if the flavour is not liked), and make the whole into a smooth paste with the above proportion of milk or water. Tie the pudding in a floured cloth, or put it into a buttered basin, and boil from 2| to 3 hours. To enrich it, substitute 3 beaten eggs for some of the milk or water, and increase the pro- portion of suet. Time. — 2\ to 3 hours. Average cost, Gd. Sufficient for 5 or 6 persons. Seasonable at any time. Note . — When there is a joint roasting or baking, this pudding may be boiled in a long shape, and then cut into slices a few minutes before dinner is served ; these slices should be laid in the dripping- an for a minute or two, and then rowned before the fire. Most children like this accompaniment to roast-meat, SUGAR, to Boil, to Caramel. Ingredients. — To every lb. of lump sugar allow 1 gill of spring water. Mode. —Boil the sugar and water together very quickly over a clear fire, skimming it Very carefully as soon as it boils. Keep it boiling until the sugar snaps when a little of it is dropped in a pan of cold water. If it remains hard, the sugar has attained the right degree ; then squeeze in a little lemon- juice, and let it remain an instant on the fire. Set the pan into another of cold water, and the caramel is then ready for use. The insides of well-oiled moulds are often ornamented with this sugar, which with a fork should be spread over them in fine threads or network. A dish of light pastry, taste- fully arranged, looks very pretty with this sugar spun lightly over it. Suppers SUPPERS. Much may be done in the arrange- ment of a supper-table, at a very small expense, provided taste and ingenuity are exercised. The colours and flavours of the various dishes should contrast nicely ; there should be plenty of fruit and flowers on the table, and the room should be well lighted. We have endeavoured to show how the various dishes may be placed ; but of course these little matters entirely depend on the length and width of the table used, on individual taste, whether the tables are arranged round the room, whether down the centre, with a cross one at the top, or whether the supper is laid in two separate rooms, &c., &o. The garnishing of the dishes has also much to do with the appearance of a supper-table. Hams and tongues should be ornamented with cut vegetable flowers, raised pies with aspic jelly cut in dice, and all the dishes garnished sufficiently to be in good taste without looking absurd. The eye, in fact, should bo as much gratified as the palate. Hot soup is now often served at suppers, but is not placed on the table. The servants fill the plates from a tureen on the buffet, and then hand them to the guests : when these plates are removed, the business of supper commences. Where small rooms and large parties necessitate having a standing supper, many things enumerated in the following bill of fare may be placed on the buffet. Dishes for these suppers should be se- lected which may be eaten standing without any trouble. The following list may, perhaps, assist our readers in the arrangement of a buffet for a standing supper. Beef, ham, and tongue-sandwiches, lobster and oyster-patties, sausage-rolls, meat-rolls, lobster-salad, dishes of fowls, the latter all cut up; dishes of sliced ham, sliced tongue, sliced beef, and ga- lantine of veal ; various jellies, blanc- manges, and creams; custards in glasses, compfites of fruit, tartlets of jam, and several dishes of small fancy pastry; dishes of fresh fruit, bonbons, sweet- meats, two or three sponge-cakes, a few plates of biscuits, and the buffet orna- mented with vases of fresh or artificial flowers. The above dishes are quite suf- ficient for a standing supper ; where more are desired, a supper must then be laid and arranged in the usual manner. 334 THE DICTIONARY OF COOKERY. SUPPER, BILL OP FARE FOR A FALL, FOR 60 PERSONS o O I S' 0- 1 P-8- ! • St Epergne, with Flowers, j Savoy Cake. 5 o ® Trow- B a Mayonnaise of Trout. & «= g B 19 e CO cr S' r i & f o * S' g tr ° ® o" 2 CrS K © © 3. © a, o ® p®a n 2 O Pigeon Pie. E. o' Tongue, garnished. Boiled Fowls and Bechamel Sauee, Collared Eel. Ham. Raised Pie. Two Roast Fowls. Shoulder of Lamb, stuffed. Dish of Lobster, out up. “ £ « ® t=S’ p® -I Larde Capoi Mayonnaise of Salmon. ►1 g. Dish of Lobster, Epergne, with Flowers. Boar 1 ! Head H p w w out up. r & Mayonnaise of Trout. to - S.5 ’•« Pigeon Pie. Tongue. Boiled Fowls and Bdohamel Sauce. Raised Pie. Ham, decorated. Shoulder of Lamb, stuffed. Two RoaBt Fowls. Mayonnaise of Salmon. H 3> Pigeon Pie, S-g | -a 3“ Dish of Lobster, cut up. Dish of n„_._ Lobster, cut up. a?? l-r p® Epergne, with Flowers. Sts Va •g'a Mayonnaise of Tront. Tongue, garnished. Boiled Fowls and Bdchamel Sauce. Collared Eel. Char- lotte Russe a la Vanille. DiBh of LobBter, out up. S " £ €) M 6 j= S® P C ffl O ® C3 •Cpfl O geo? ^ (H. A O a> n « -3 o s g H s S'3® 5” 8 .a Pk Veal and Ham Pie. « a . ss 2 b a g a3 CO * Or-1 ^3 a sa O nm ^ CD H O ,2 CO CD a ® ® .o ♦ a o O to ffiote — The length of the page will not admit of our giving the dishes ss they should be placed on the table.; they should be arranged with the large and high dishes down the centre, and the spaces filled up with the smaller dishes, fruit, and flowers, taking care that the flavours and colours contrast nicely, and that no two dishes of a sort come together. This bill of fare may be made to answer three or four purposes, placing a wedding cake or christening cake in the centre on a high stand, if required for either of these occasions. A few dishes of lowls, lobster alads, &c. &e., should be kept in reserve to replenish those that are most likely to be eaten first. A joint of cold roast and boiled beef should be placed on the buffet, as being something substantial for the gentlemen of the party to partake of. Besides the articles enumerated in the bill of fare, biscuits and wafers will be required, cream-and-water ices, tea, coffee wines, liqueurs, eoda-water, ginger-beer, and lemonade. 236 THE DICTIONARY OF COOKERY, Sweetbreads, Baked SWEETBREADS, Baked (an En- tree). Ingredients .— 3 sweetbreads, egg and bread-crumbs, oiled butter, 3 slices of toast, brown gravy. Mode. — Choose large white sweetbreads ; put them into warm water to draw out the blood, and to improve their colour ; let them remain for rather more than 1 hour ; then put them into boiling water, and allow them to simmer for about 10 minutes, which SWBBTBBBADS. renders them firm. Take them up, drain them, brush over with egg, sprinkle with bread-crumbs ; dip them in egg again, and then into more bread-crumbs. Drop on them a little oiled butter, and put the sweetbreads into a moderately-heated oven, and let them bake fi>r nearly £ hour. Make 3 pieces of toast ; place the sweetbreads on the toast, and pour round, but not over them, a good brown gravy. 'Vime. — To soak 1 hour, to be boiled 10 minutes, baked 40 minutes. Average cost, is. to 5s. Sufficient for an entree. Seasonable. — In fpU season from May to August. SWEETBREADS, Fried (it la Maitre d’Hotel), an Entree. Ingredients. — 3 sweetbreads, egg and bread-crumbs, \ lb. of butter, salt and pepper to taste, rather more than ^ pint of maltre-d’hdtel sauce. Mode. — Soak the sweetbreads in warm water for an hour ; then boil them for 10 minutes ; cut them in slices, egg and bread-crumb them, season with pepper and salt, and put them into a frying-pan, with the above proportion of butter. Keep turn- ing them until done, which will be in about 10 minutes ; dish them, and pour over them a maltro-d’hfitel sauce. The dish may be garnished with slices of cut emon. Time. — To soak 1 hour, to be broiled 10 minutes, to be fried about 10 minutes. Average cost. Is. to 5s., ac- cording to the season. Sufficient for an entrde. Seasonable. — In full season from May to August. Note. — The egg and bread-crumb may oe omitted, and the slices of sweetbread i dredged with & little flour instead, and a I Sweetbreads, Lambs’ good gravy may be substituted for the maitre-d'hfitel sauce. This is a very simple method of dressing them. SWEETBREADS, Stewed (an En- tr6el. Ingredients. — 3 sweetbreads, 1 pint oi white stock, thickening of butter and flour, 6 tablespoonfuls of cream, 1 table- spoonful of lemon - juice, 1 blade of pounded mace, white pepper and salt to taste. Mode. — Soak the sweetbreads in warm water for 1 hour, and boil them for 10 minutes ; take them out, put them into cold water for a few minutes ; lay them in a stewpan with the stock, and simmer them gently for rather more than ^ hour. Dish them ; thicken the gravy with a little butter and flour ; let it bod up, add the remaining ingredients, allow the sauce to get quite hot, but not boil, and pour it over the sweetbreads. Time. — To soak 1 hour, to be boiled 10 mi- nutes, stewed rather more than \ hour. Average cost , from Is. to 5s., according to the season. Sufficient for an entree. Seasonable.— In full season from May to August. Note. — A few mushrooms added to this dish, and stewed with the sweetbreads, will be found an improvement. SWEETBREADS, Lambs’, larded, and Asparagus (an Entree). Ingredients. — 2 or 3 sweetbreads, £ pint of veal stock, white pepper and salt to taste, a small bunch of green onions, 1 blade of pounded mace, thickening of butter and flour, 2 eggs, nearly £ pint of cream, 1 teaspoonful of minced parsley, a very little grated nutmeg. Mode. — Soak the sweetbreads in lukewarm water, and put them into a saucepan with suf- ficient boiling water to cover them, and let them simmer for 10 minutes ; then take them out and put them into cold water. Now lard them, lay them in a stewpan, add the stock, seasoning, onions, mace, and a thickening of butter and flour, and stew gently for J hour or 2C minutes. Beat up the egg with the cream, to which add the minced parsiey and a very little grated nutmeg. Put this to the other ingredients ; stir it well till quite hot, but do not let it boil after the cream is added, or it will curdle. Have ready some asparagus-tops, boiled • add these to the sweetbreads, and serve Time. -^Altogether 4 hour. Average co THE DICTIONARY OP COOKERY. 887 Sweetbreads, another way to Dress 2s. 6d. to 3*. 6d. each. Sufficient. — 3 sweetbreads for 1 entree. Seasonable from Easter to Michaelmas. SWEETBREADS, another Way to Dress (an Entree). Ingredients. — Sweetbreads, egg and bread-crumbs, 4 pint of gravy, 4 glass of sherry. Mode. — Soak the sweetbreads in water for an hour, and throw them into boiling water to render them firm. Let them stew gently for about ^ hour, take them out and put them into a cloth, to drain all the water from them. Brush them over with egg, sprinkle them with bread-crumbs, and either brown them in the oven or before the fire. Have ready the above quantity of gravy, to which add a glass of sherry ; dish the sweet- breads, pour the gravy under them, and garnish with water-cresses. Time. — Rather more than 4 hour. Average cost, 2s. 6 d. to 3a. 6d. each. Sufficient — 3 sweetbreads for 1 entree. Seasonable , fiom Easter to Michaelmas. SYLLABUB. Ingredients. — 1 pint of sherry or white wine, £ grated nutmeg, sugar to taste, 1J pint of milk. Mode. — Put the wine into a bowl, with the grated nutmeg and plenty of pounded sugar, and milk into it the above proportion of milk from the cow. Clouted cream may be laid on the top, with pounded cinnamon or nutmeg and sugar ; and a little brandy may be added to the wine before the milk is put in. In some counties, cider is substi- tuted for the wine : when this is used, brandy must always be added. Warm milk may be poured on from a spouted jug or teapot ; but it must be held very nigh. Average cost, 2s. Sufficient for 6 or 6 persons. Seasonable at any time. SYLLABUBS, Whipped. Ingredients. — 4 pint of cream, | pint of sherry, half that quantity of brandy, the juice of 4 lemon, a little grated nutmeg, 3 oz. of pounded sugar, whipped cream the same as for trifle. Mode. — Mix all the ingredients ogether, put the syllabub into glasses, and over the top of them heap a little whipped cream, made in the same manner as for trifle. Solid syllabub is made by whisking or milling the mixture to a stiff troth, and putting it in the glasses, with- Tartlets out the whipped cream at the top. Average cost, Is. 8 d. Sufficient to fill 8 or 9 glasses. Seasonable at any time. SYRUP for Jellies, to Clarify. Ingredients. — To every quart of water allow 2 lbs. of loaf sugar ; the white ol 1 egg. Mode. — Put the sugar and water into a stewpan ; set it on the fire, and, when the sugar is dissolved, add the white of the egg, whipped up with a little water. Whisk the whole well together, and simmer very gently until it has thrown up all the scum. Take this off as it rises, strain the syrup through a fine sieve or cloth into a basin, and keep it for use. TAPIOCA PUDDING-. Ingredients. — 3 oz. of tapioca, 1 quart of milk, 2 oz. of butter, \ lb. of sugar, 4 eggs, flavouring of vanilla, grated lemon-rind, or bitter almonds. Mode. — Wash the tapioca, and let it stew gently in the milk by the side of the fire for ^ hour, occasionally stirring n ; then let it cool a little ; mix with it the butter, sugar, and eggs, which should be well beaten, and flavour with either of the above ingredients, putting in about 12 drops of the essence of almonds or vanilla, whichever is preferred. Butter a pie-dish, and line the edges with puff- paste ; put in the pudding, and bake in a moderate oven for an hour. If the pud- ding is boiled, add a little more tapioca, and boil it in a buttered basin 1£ hour. Time. — 1 hour to bake, 14 hour to boil. A verage cost, Is. 2d. Sufficient for 5 or 6 persons. Seasonable at any time. TAPIOCA SOUP. Ingredients. — 5 oz. of tapioca, 2 quarts of stock. Mode. — Put the tapioca into cold stock, and bring it gradually to a boiL Simmer gently till tender, and serve. T vne. — Rather more than 1 hour. Average cost, lx 6d. per quart. Season- able all the year. Sufficient for L persons. TARTLETS. Ingredients. — Trimmings of puff-past^ any jam or marmalade that may be pre- ferred. Mode. — Roll out the paste to the thickness of about 4 inch; butter some sipsll round patty-pans, line them with it, and cut off the superfluous paste 22 888 THE DICTIONARY OF COOKERY, Tartlets, Polish close to the edge of the pan. Put a small piece of bread into each tartlet (this is to keep them in shape), and bake in a brisk oven for about 10 mi- nutes, or rather longer. When dish o» tabtletb. they are done, and are of a nice colour, take the pieces of bread out carefully, and replace them by a spoon- ful of jam or marmalade. Dish them high on a white d’oyley, piled high in the centre, and serve. Time . — 10 to 15 minutes. Average cost, 1 d. each. Suffi- cient . — 1 lb. of paste will make 2 dishes of tartlets. Seasonable at any time. TARTLETS, Polish. Ingredients. — Puff-paste, the white of an egg, pounded sugar. Mode . — Roll some good puff-paste out thin, and cut it into 2|-inch squares ; brush each square over with the white of an egg, then fold down the corners, so that they all meet in the middle of each piece of paste ; slightly press the two pieces together, brush them over with the egg, sift over sugar, and bake in a nice quick oven for about 4 hour. When they are done, make a little hole in the middle of the paste, and fill it up with apricot jam, marmalade, or red-currant jelly. Pile them high in the centre of a dish, on a napkin, and garnish with the same pre- serve the tartlets are filled with. Time. — 4 hour or 20 minutes. Average cost, with ^ lb. of puff-paste, Is. Sufficient for 2 dishes of pastry. Seasonable at any time. Note . — It should be borne in mind, '■hat, for all dishes of small pastry, such as the preceding, trimmings of puff- paste, left from larger tarts, answer as well as making the paste expressly. TEA, to make. There is very little art in making good tea ; if the water is boiling, and there is no sparing of the fragrant leaf, the beverage will almost invariably be good. The old-fashioned plan of allow, ing a teaspoonful to each person, and one over, is still practised. Warm the teapot with boiling water ; let it remain for two or three minutes for the vessel to become thoroughly hot, then pour it away. Put in the tea, pour in mom £ Tea-Cakes to J pint of boiling water, close the lid, and let it stand for the tea to draw from 5 to 10 minutes; then fill up the pot with water. The tea will be quite spoiled unless made with water that is actually boiling, as the leaves will not open, and the flavour not be extracted from them ; the beverage will conse- quently be colourless and tasteless, — in fact, nothing but tepid water. Where there is a very large party to make tea for, it is a good plan to have two tea- pots, instead of putting a large quantity of tea into one pot; the tea, besides, will go farther. When the infusion has been once completed, the addition of fresh tea adds very little to the strength ; so, when more is required, have the pot emptied of the old leaves, scalded, and fresh tea made in the usual manner. Economists say that a few grains of car- bonate of soda, added before the boiling water is poured on the tea, assist to draw out the goodness ; if the water is very hard, perhaps it is a good plan, as the soda softens it ; but care must be taken to use this ingredient spa- ringly, as it is liable to give the tea a soapy taste if added in too large a quantity. For mixed tea, the usual proportion is four spoonfuls of black to one of green ; more of the latter when the flavour is very much liked ; but strong green tea is highly pernicious, and should never be partaken of too freely. Time . — 2 minutes to warm the teapot, 5 to 10 minutes to draw the strength from the tea. Sufficient . — Allow 1 teaspoonful to each person. TEA-CAKES. Ingredients . — 2 lbs. of flour, i tea- spoonful of salt , | lb. cf butter or lard, 1 egg, a piece of German yeast the size of a walnut, warm milk. Mode . — Put the flour (which should be perfectly dry) ints a basin ; mix with it the salt, and rub in the butter or lard ; then beat the egg well, stir to it the yeast, and add these to the flour with as much warm milk as will make the whole into a smooth paste, and knead it well. Let it rise near the fire, and, when well risen, form it into cakes ; place them on tins, let them rise again for a few minutes before putting them into the oven, and bake from $ to 4 hour in a moderate oven. These are very nice with a few currants and a little sugar added to the other ingredients. THE DICTIONARY OF COOKERY. 339 Tea-Cakes, to toast they should be put in after the butter is rubbed in. These cakes should be but- tered, ana eaten hot as soon as baked ; but, when stale, they are very nice split and toasted; or, if dipped in milk, or even water, and covered with a basin in the oven till hot, they will be almost equal to new. Time. — | to £ hour. Average cost, 10 minutes after the rice is added. A verao t cost, Is. Sufficient for 1 trifle. Seasonable at any time. TEIPE, to Dress. Ingredients. — Tripe, onion sauce, milk and water. Mode. — Ascertain that the tripe is quite fresh, and have it cleaned and dressed. Cut away the coarsest fat, and boil it in equal proportions of milk and water for J hour. Should the tripe be entirely undressed, more than double that time should be allowed for it. Have ready some onion sauce, made by our given recipe, dish the tripe, smother it with the sauce, and the remainder send to table in a tureen. Time. — £ hour ; for undressed tripe, from 2£ to three hours. Average cost, Id. per lb. Seasonable at any time. Note. — Tripe may be dressed in a variety of ways : it may be cut in pieces and fried in batter, stewed in gravy with mushrooms, or cut into collops, sprinkled with minced onion and savoury herbs, and fried a nice brown in clarified butter. TBOUT, Stewed. Ingredients. — 2 middling-sized trout, onion cut in thin slices, a little parsley, cloves, 1 blade of mace, 2 bay-leaves, a little thyme, salt and pepper to taste, 1 pint of medium stock, 1 glass of port wine, thickening of butter and flour. Mode. — Wash the fish very clean, and wipe it quite dry. Lay it in a stewpan, with all the ingredients but the butter and flour, and simmer gently for ^ hour, or rather more, should not the fish be quite done. Take it out, strain the gravy, add the thickening, and stir it over a sharp fire for 5 minutes ; pour it over the trout, and serve. Time . — According to size, hcur or more. A ver- age cost. — Seldom bought. Seasonable from May to September, and fatter fr v m the middle to the end of August than at any other time. Sufficient for 4 persons. Trout may be served with anchovy or caper sauce, baked in buttered paper, or fried whole like smelts. Trout dressed k Truffles, Italian Mode of Dressing la G6n€vese is extremely delicate ; for this proceed the same as with salmon. TRUFFLES, to Dress, with Cham- nagne. Ingredients. — 12 fine black truffles, a few slices of fat bacon, 1 carrot, 1 tumip, 2 onions, a bunch of savoury herbs, including parsley, 1 bay-leaf, 2 cloves, 1 blade of pounded mace, 2 glasses of champagne, £ pint of stock. Mode . — Carefully select the truffles, reject those that have a musty smell, and wash them well with a brush, in cold water only, until perfectly clean. Put the bacon into a stewpan, with the truffles and the remaining ingredients ; simmer these gently for an hour, and let the whole cool in the stewpan. When to be served, re- warm them, and drain them on a clean cloth ; then arrange them on a delicately white napkin, that it may contrast as strongly as possible with the truffles, and serve. The trimmings of truffles are used to flavour gravies, stock, sauces, &c. ; and are an excellent addition to ragotits, made dishes of fowl, &c. Time. — 1 hour. Average cost. — Not often bought in this country. Seasonable from November to March. TRUFFLES A L’lTALIENNE. Ingredients. — 10 truffles, 1 tablespoon- ful of minced parsley, 1 minced shalot, salt and pepper to taste, 2 oz. of butter, 2 tablespoonfuls of good brown gravy, the juice of £ lemon, cayenne to taste. Mode. — Wash the truffles and cut them into slices about the size of a penny- piece ; put them into a frying-pan, with the parsley, shalot, salt, pepper, and 1 oz. of butter ; stir them over the fire, that they may all be equaHy done, which will be in about 10 minutes, and drain off some of the butter; then add a little more fresh butter, 2 tablespoonfuls of good gravy, the juice of £ lemon, and a little cayenne ; stir over the fire until the whole is on the point of boiling, when serve. Time. — Altogether, 20 minutes. Average cost. — Not often bought in this country. Seasonable from November to March. TRUFFLES, Italian Mode of Dressing. Ingredients. — 10 truffles, J pint of salad-ril, pepper and salt to taste, 1 THE DICTIONARY OP COOKERY. 847 Tmffles au Nature! tablespoonful of minced parsley, a very little finely minced garlic, 2 blades of pounded mace, 1 tablespoonful of lemon- juice. Mode. — After cleansing and brush- ing the truffles, cut them into thin slices, and put them in a baking-dish, on a seasoning of oil, pepper, salt, parsley, g irlie, and mace in the above proportion. ake them for nearly an hour, and, just before serving, add the lemon-juice, and send them to table very hot. Time . — Nearly 1 hour. Average cost. — Not often bought in this country. Seasonable from November to March. TRUFFLES AU NATUREL. Ingredients. — Truffles, buttered paper. Mode. — Select some fine truffles ; cleanse them, by washing them in several waters with a brush, until not a particle of sand or grit remains on them ; wrap each truffle in buttered paper, and bake in a hot oven for quite an hour ; take off the paper, wipe the truffles, and serve them in a hot napkin. Time.— lhour. Average cost. — Not often bought in this country. Seasonable from November to March. TURBOT. In choosing turbot see that it is thick, and of a yellowish white ; for if of a bluish tint, it is not good. The turbot- kettle, as will be seen by our cut, is made TTTBBOT-KBTTLS. differently from ordinary fish kettles, it being less deep, whilst it is wider, and more pointed at the sides ; thus exactly answering to the shape of the fish which it is intended should be boiled in it. TURBOT, Boiled. Ingredients.— 6 oz. of salt to each gallon of water. Mode. — Choose a middling- sized turbot ; for they are invariably the most valuable : if very large, the meat will be tough and thready. Three or four hours before dressing, soak the fish in salt and water to take off the slime ; then thoroughly cleanse it, and with a knife make an incision down the middle Turbot k la Creme of the back, to prevent the skin of the belly from cracking. Rub it over with lemon, and be particular not to cut off the fins. Lay the fish in a very clean turbot-kettle, with sufficient cold water to cover it, and salt in the above propor- tion. Let it gradually come to a boil, and skim very carefully ; keep it gently simmering, and on no account let it boil fast, as the fish would have a very unsightly appearance. When the meat separates easily from the bone, it is done ; then take it out, let it drain well, and dish it on a hot napkin. Rub a little lobster spawn through a sieve, sprinkle it over the fish, and garnish with tufts of parsley and cut lemon. Lobster or shrimp sauce, and plain melted butter, should be sent to table with it. Time. — After the water boils, about £ hour for a large turbot ; middling size, about 20 minutes. Average cost, — large turbot, from 10 *. to 12 *. ; middling size, from 12*. to. 15*. Seasonable at any time. Sufficient, 1 middling-sized turbot for 8 persons. TURBOT, to Help. First run the fish-slice down the thick- est part of the fish lengthwise, quite through to the bone, and then cut hand- some and regular slices across the fish until all the meat on the upper side is helped. When the carver has removed all the meat from the upper side of the fish, the backbone should be raised, put on one side of the dish, and the under side helped as the upper. TURBOT A LA CREME. Ingredients. — The remains of oold turbot. For sauce, 2 oz. of butter, 4 tablespoonfuls of cream ; salt, cayenne, and pounded mace to taste. Mode. — Clear away all skin and bone from the flesh of the turbot, which should be done when it comes from table, as it causes less waste when trimmed hot. Cut the flesh into nice square pieces, as equally as possible ; put into a stewpan the butter, let it melt, and add the cream and seasoning ; let it just simmer for one minute, but not boil. Lay in the fish to warm, and serve it garnished with crofitons or a paste border. Time. — 10 minutes. Seasonable at any time. Note. — The remains of cold salmon may be dressed in this way, and the above mixture may be served in a vol-au vent #48 THE DICTIONARY OP COOKERY. Turbot, Baked Fillets of TURBOT, Baked Fillets of. Ingredients. — The remains of cold turbot, lobster sauce left from the pre- ceding day, egg, and bread-crumbs ; cayenne and salt to taste ; minced pars- ley, nutmeg, lemon- juice. Mode . — After having cleared tho fish from all skin and bone, divide it into square pieces of an equal size ; brush them over with egg, sprinkle with bread-crumbs mixed with a little minced parsley and seasoning. Lay the fillets in a baking-dish, with sufficient butter to baste with. Bake for j hour, and do not forget to keep them well moistened with the butter. Put a little lemon-juice and grated nutmeg to the cold lobster sauce ; make it hot, and pour over the fish, which must be well drained from the butter. Garnish with parsley and cut lemon. Time. — Altogether, ^ hour. Seasonable at any time. Note . — Cold turbot thus warmed in the remains of lobster sauce will be found much nicer than putting the fish again in water. TURBOT A L’lTALIENNE, Fillets of. Ingredients. — The remains of cold turbot, Italian sauce. Mode. — Clear tbe fish carefully from the bone, and take away all skrin, which gives an un- pleasant flavour to the sauoe. Make the sauce hot, lay in the fish to warm through, but do not let it boil. Garnish with crofitons. Time. — 5 minutes. Sea- sonable all the year. TURBOT, or other Large Fish, Garnish for. Take the crumb of a stale loaf, cut it into small pyramids with flat tops, and on the top of each pyramid put rather more than a tablespoonful of white of egg beaten to a stiff froth. Over this, sprinkle finely-chopped parsley and fine raspings of a dark colour. Arrange these on the napkin round the fish, one green and one brown alternately. TURBOT AU GRATIN'. Ingredients . — Remains of cold turbot, bechamel (see Sauces), bread-crumbs, butter. Mode. — Cut the fish of the turbot into small dioe, carefully freeing it from all akin and bone. Put them Turkey, Boiled into a stewpan, and moisten with 4 or 5 tablespoonfuls of bechamel. Let it get thoroughly hot, but do not allow it to boil. Spread the mixture on a dish, cover with finely-grated bread-crumbs, and place small pieces of butter over the top. Brown it in the oven, or with a salamander. Time. — Altogether, £ hour. Seasonable at any time. TURKEY, Boiled. Ingredients. — Turkey ; forcemeat. Choosing and Trussing . — Hen turkeys are preferable for boiling, on account of their whiteness and tenderness, and one of moderate size should be selected, as a large one is not suitable for this mode of cooking. They should not be dressed until they have been killed 3 or 4 days, as they will neither look white, nor will they be tender. Pluck the bird, care- fully draw, and singe it with a piece of white paper ; wash it inside and out, and wipe it thoroughly dry with a cloth. Cut off the head and neck, draw the strings or sinews of the thighs, and cut off the legs at the first joint; draw the legs into the body, fill the breast with forcemeat; run a skewer through the BOILED rCBXBT. wing and the middle joint of the leg, quite into the leg and wing on the oppo- site side ; bresi the breastbone, and make the bird look as round and as com- pact as possible. Mode . — Put the turkey into sufficient hot water to cover it ; let it come to a boil, then carefully remove all the scum : if this is attended to, there is no occasion to boil the bird in a floured cloth ; but it should be well covered with the water. Let it simmer very gently for about 1^ hour to 1 J hour, according to the size, and serve with either white, celery, oyster, or mushroom sauce, orparsley-and- butter, a little of which should be poured over the turkey. Boiled ham, bacon, tongue, or pickled pork, should always ac- company this dish; andwhen oyster sauce is served, the turkey should be stuffed with oyster forcemeat Time . — A small turkey, 1 j hour ; a large one, 1| hour. THE DIOTIONABT OF COOKERY. 349 Turkey, Croquettes of Average cost, 5s. 6d. to 7s. 6d. each, but more expensive at Christmas, on account of the great demand. Sufficient for 7 or B persons. Seasonable from December to February. TURKEY* Croquettes of (Cold Meat Cookery). Ingredients. — The remains of cold curkey ; to every £ lb. of meat allow 2 oz. of ham or bacon, 2 shalots, 1 oz. of butter, 1 tablespoonful of flour, the yolks of 2 eggs, egg and bread-crumbs. Mode . — The smaller pieces, that will not do for a fricassee or hash, answer very well for this dish. Mince the meat finely with ham or bacon in the above proportion ; make a gravy of the bones and trimmings, well seasoning it : mince the shalots, put them into a stewpan With the butter, add the flouf ; nux well, then put in the mince, and about \ pint of the gravy made from the bones. (The proportion of the butter must be increased or di- minished according to the quantity of mince.) When just boiled, add the yolks of 2 eggs ; put the mixture out to cool, and then shape it in a wineglass. Cover the croquettes with egg and bread- crumbs, and fry them a delicate brown. Put small pieces of parsley-stems for stalks, and serve with rolled bacon cut very thin. Time. — 8 minutes to fry the croquettes. Seasonable from December to February. TURKEY, Fricasseed (Cold Meat Cookery). Ingredients. — The remains of cold roast or boiled turkey ; a strip of lemon-peel, a bunch of savoury herbs, 1 onion, pepper and salt to taste, 1 pint of water, 4 tablespoonfuls of cream, the yolk of an egg. Mode. — Cut some nice slices from the remains of a cold turkey, and put the bones and trimmings into a stewpan, with the lemon-peel, herbs, onion, pep- er, salt, and the water; stew for an our, strain the gravy, and lay in the pieces of turkey. When warm through, add the cream and the yolk of an egg ; stir it well round, and, when getting thick, take out the pieces, lay them on a hot dish, and pour the sauce over. Garnish the fricassee with sippets of toasted bread. Celery or cucumbers, cut into small pieces, may be put into *&e sauce ; if the former, it must b° Turkey, Roast boiled first. Time. — 1 hour to make the gravy. Average cost, exclusive of the cold turkey, id. Seasonable from De- cember to February. TURKEY, Hashed. Ingredients. — The remains of cold roas turkey, 1 onion, pepper and salt to taste, rather more than 1 pint of water, 1 car- rot, 1 turnip, 1 blade of mace, a bunch of savoury herbs, 1 tablespoonful of mushroom ketchup, 1 tablespoonful of port wine, thickening of butter and flour. Mode. — Cut the turkey into neat joints ; the best pieces reserve for the hash, the inferior joints and trimmings put into a stewpan with an onion cut in slices, pepper and salt, a carrot, turnip, mace, herbs, and water in the above proportion; simmer these for an hour, then strain the gravy, thicken it with butter and flour, flavour with ketchup and port wine, and lay in the pieces of turkey to warm through ; if there is any stuffing left, put that in also, as it so much improves the flavour of the gravy. When it boils, serve, and garnish the dish with sippets of toasted bread. Time. — 1 hour to make the gravy. Sea- sonable from December to February. TURKEY, Roast. Ingredients. — Turkey ; forcemeat. Choosing and Trussing. — Choose cock turkeys by their short spurs and black legs, in which case they are young; if the spurs are long, and the legs pale and rough, they are old. If the bird has been long killed, the eyes will appear sunk and the feet very dry ; but, if fresh, the contrary will be the case. Middling- sized fleshy turkeys are by many per- sons considered superior to those of an immense growth, as they are, generally speaking, much more tender. They should never be dressed the same day they are killed; but, in cold weather, should hang at loast 8 days ; if the wea- ther is mild, 4 or 5 days will be found sufficient. Carefully pluck the bird, singe it with white paper, and wipe it thoroughly with a cloth ; draw it, pre- serve the liver and gizzard, and be parti- cular not to break the gall-bag, as no washing will remove the bitter taste it imparts where it once touches. Wash it inside well, and wipe it thoroughly dry with a cloth ; the outside merely requires 350 THE DICTIONARY OF COOKERY. Turkey, Roast nicely wiping, as we have just stated. Cut off the neck close to the back, but leave enough of the crop-skin to turn over ; break the leg-bone close below the knee, draw out the strings from the thighs, and flatten the breastbone to make it look plump. Have ready a forcemeat ; fill the breast with this, and, if a trussing-needle is used, sew the neck over to the back ; if a needle is not at hand, a skewer will answer the purpose. Run a skewer through the pinion and thigh into the body to the pinion and thigh on the other side, and press the BOAST TURKEY. legs as much as possible between the breast and the side-bones, and put the liver under one pinion and the gizzard under the other. Pass a string across the back of the bird, catch it over the points of the skewer, tie it in the centre of the back, and be particular that the turkey is very firmly trussed. This may be more easily accomplished with a needle and twine than with skewers. Mode . — Fasten a sheet of buttered paper on to the breast of the bird, put it down to a bright fire, at some little distance at first (afterwards draw it nearer), anl keep it well basted the whole of the tim it is cooking. About £ hour before e.ving, remove the paper, dredge the turkey lightly with flour, and put a piece of butter into the basting-ladle; as the butter melts, baste the bird with it. When of a nice brown and well frothed, serve with a tureen of good brown gravy and one of bread sauce. Fried sausages are a favourite addition to roast turkey ; they make a pretty garnish, besides adding very much to the flavour. When these are not at hand, a few force- meat balls should be placed round the dish as a garnish. Turkey may also be stuffed with sausage-meat, and a chest- nut forcemeat with the chestnut sauce is, by many persons, very much esteemed as an accompaniment to this favourite dish. Time . — Small turkey, hour ; moderate- sized one, about 10 lbs., 2 hours ; large turkey, 2.j hours, or longer. Average cost, from 10«. to 12s., but ex- Turkey Poults, Roast pensive at Christmas, on account of the great demand. Sufficient . — A moderate- sized turkey for 7 or 8 persona. Season- able from December to February. TURKEY, Roast. A noble dish is a turkey, roast or boiled. A Christmas dinner, ith the middle-classes of this empire, would scarcely be a Christmas dinner without its turkey ; and we can hardly imag an object of greater envy than is p sented by a respected portly pate familias carving, at the season devoted to good cheer and genial charity, his own fat turkey, and carving it well. The only art consists, as in the carving of a goose, in getting from the breast as many fine slices as possible ; and all must have remarked the very great difference in the large number of people whom a good carver will find slices for, and the com- paratively few that a bad carver will succeed in serving. As we have stated BOAST TURKEY. in both the carving of a duck and goose, the carver should commence cutting slices to the wing, from 2 to 3, and then proceed upwards towards the ridge of the breastbone: this is not the usual lan, but, in practice, will be found the est. The breast is the only part which is looked on as fine in a turkey, the legs being very seldom cut off and eaten at table : they are usually removed to the kitchen, where they are taken off, as here marked, to appear only in a form which seems to have a special attraction at a bachelor’s supper-table, — we mean de- villed : served in this way, they are espe- cially liked and relished. A boiled tur- key is carved in the same manner as when roasted. TURKEY POUTiTS, Roast. Ingredients. — Turkey poult ; butter. Choosing and Trussing.— Choose a plump bird, and truss it in the following man- ner : — After it has been carefully plucked, drawn, and singed, skill the neck, and fasten the head under the wing ; turn the THE DICTIONARY OF COOKERY. 351 Turnips, Mashed TURNIPS, Boiled. k Turkey Soup iegs at the first joint, and bring the feet close to the thighs, as a woodcock should be trussed, and do not stuff it. Mode . — Put it down to a bright fire, keep it well basted, and at first place a piece of paper on the breast to prevent its taking too much colour. About 10 minutes before serving, dredge it lightly with flour, and baste well ; when nicely frothed, send it to table immediately, with a little gravy in the dish, and some in a tureen. If at hand, a few water-cresses may be placed round the turkey as a garnish, or it may be larded. Time. — About 1 hour. Aver- age cost, 7s. to 85 . each. Sufficient for 6 or 7 persons. Seasonable. — In full sea- son from June to October. TURKEY SOUP (a 'Seasonable Dish at Christmas). Ingredients. — 2 quarts of medium stock, the remains of a cold roast turkey, 2 oz. of rice-flour or arrowroot, salt and pepper to taste, 1 tablespoonful of Harvey's sauce or mushroom ketchup. Mode . — Cut up the turkey in small pieces, and put it in the stock ; let it simmer slowly until the bones are quite clean. Take the bones out, and work the soup through a sieve ; when cool, skim well. Mix the rice-flour or arrowroot to a batter with a little of the soup ; add it with the sea- soning and sauce, or ketchup. Give one boil, and serve. Time. — 4 hours. Aver- age cost, 10d. per quart. Seasonable at Christmas. Sufficient for 8 persons. Note. — Instead of thickening this soup, vermicelli o. macaroni may be served in it TURNIP 'SOUP Ingredients. — 3 oz. of butter, 9 good- sized turnips, 4 onions, 2 quarts of stock, seasoning to taste. Mode. — Melt the butter in the stewpan, but do not let it boil ; wash, drain, and slice the turnips and onions very thin ; put them in the butter, with a teacunful of stock, and stew very gently for an hour. Then add the remainder of the stock, and simmer another hour. Rub it through a tammy, put it back into the stewpan, but do not let it boil. Serve very hot. Time. — 2£ hours. Average cost , 8 d. per quart. Sea- sonable from October to March. Suffi- cient for 8 persons. Note. — By adding a little cream, this seup will be much improved. Ingredients. — Turnips ; to each 4 gallon of water allow 1 heaped table- spoonful of salt. Mode. — Pare the turnips, and, should they be very large, divide them into quarters ; but, unless this is the case, let them be cooked whole Put them into a saucepan of boiling water, salted in the above proportion, and let them boil gently until tender. Try them with a fork, and, when done, take them up in a colander ; let them thoroughly drain, and serve. Boiled turnips are usually sent to table with boiled mutton, but are infinitely nicer when mashed than served whole : unless nice and young, they are scarcely worth the trouble of dressing plainly as above. Time. — Old turnips, $ to 1| hour; young ones, about 18 to 20 minutes. Average cost, id. per bunch. Sufficient. — Allow a bunch of 12 turnips for 5 or 6 persons. Seasonable. — May be had all the year; but in spring only useful for flavouring gravies, &c. TURNIPS, German Mode of Cooking. Ingredients. — 8 large turnips, 3 oz. of butter, pepper and salt to taste, rather more than ^ pint of weak stock or broth, 1 tablespoonful of flour. Mode. — Make the butter hot in a stewpan, lay in the turnips, after having pared and cut them into dice, and season them with pepper and salt. Toss them over the fire for a few minutes, then add the broth, and simmer the whole gently till the turnips are tender. Brown the above proportion of flour with a little butter ; add this to the turnips, let them simmer another 5 minutes, and serve. Boiled mutton is usually sent to table with this vegetable, and may be cooked with the turnips by placing it in the midst of them : the meat would then be very delicious, as, there being so little liquid with the tur- nips, it would almost be steamed, and, consequently, very tender. Time. — 20 minutes. Average cost, Ad. per bunch. Sufficient for 4 persons. Seasonable. — May be had all the year. TURNIPS, Mashed. Ingredients. — 10 or 12 large turnips to each ^ gallon of water allow 1 heaped tablespoonful of salt, 2 oz. of butter, cayenne or white paper to taste. Mode. — 809 THE DICTIONARY OF COOKERY. Turnips in White Sauce. Pare the turnips, quarter them, and put them into boiling water, salted in the above proportion ; boil them until tender ; then drain them in a colander, and squeeze them as dry as possible by pressing them with the back of a large plate. When quite free from water, rub the turnips with a wooden spoon through the colander, and put them into a very clean saucepan ; add the butter, white pepper, or cayenne, and, if necessary, a little salt. Keep stirring them over the fire until the butter is well mixed with them, and the turnips are thoroughly hot ; dish, and serve. A little cream or milk added after the turnips are pressed through the colander, is an improvement to both the colour and flavour of this vegetable. Time. — From £ to f hour to boil the turnips ; 10 minutes to warm them through. Average cost, 4d. per bunch. Sufficient for 4 or 5 persons. Seasonable. — May be had all the year ; but in early spring only good for flavouring gravies. TURNIPS IN WHITE SAUCE. (An Entremets, or to be served with, the Second Course as a Side- dish.) Ingredients. — 7 or 8 turnips, 1 oz. of butter, h pint of white sauce. Mode . — Peel and cut the turnips in the shape of pears or marbles ; boil them in salt and water, to which has been added a little butter, until tender ; then take them out, drain, arrange them on a dish, and pour over the white sauce made by either of the recipes, and to which nas been added a small lump of sugar. In winter, when other vegetables are scarce, this will be found a very good and pretty- looking dish : when approved, a little mustard may he added to the sauce. Time. — About| hour to boil the turnips. Average cost, 4 d. per bunch. Sufficient tor 1 side dish. Seasonable in winter. VANILLA CUSTARD SAUCE, to serve with Puddings. Ingredients. — J pint of milk, 2 eggs, 2 oz. of sugar, 10 drops of essence of vanilla. Mode. — Beat the eggs, sweeten the milk ; stir these ingredients well together, and flavour them with essence of vanilla, regulating the proportion of this latter ingredient by the strength of the essence, the fflze of thr eggs, &c. Put the mixture Veal, Breast of, to Carve. into a small jug, place this jug in a sauce- pan of boiling water, and stir the sauce one way until it thickens ; but do not allow it to boil, or it will instantly curdle. Serve in a boat or tureen sepa- rately, with plum, bread, or any kind of dry pudding. Essence of bitter almonds or lemon-rind may be substituted for the vanilla, when they are more in accordance with the flavouring of the pudding with which the sauce is intended to be served. Time. — To he stirred in the jug from 8 to 10 minutes. Average cost, 4d. Suffi- cient for 4 or 5 persons. VEAL, Baked (Cold Meat Cookery). Ingredients. — i lb. of cold roast veal, a few slices of bacon. 1 pint of bread- crumbs, £ pint of good veal gravy, J teaspoonful of minced lemon-peel, 1 blade of pounded mace, cayenne and salt to taste, 4 eggs. Mode. — Mince finely the veal and bacon ; add the bread-crumbs, gravy, and seasoning, and stir these ingredients well together. Beat up the eggs thoroughly ; add these, mix the whole well together, put into a dish, and bake from f to 1 hour. When liked, a little good gravy may be served in a tureen as an accompaniment. Time . — from ! to 1 hour. A verage cost, PTehwvve of the cold meat, 6d. Sufficient for 3 or 4 persons. Seasonable from March to October. VEAL, Roast Breast of. Ingredients. — Veal ; a little flour. Mode. — Wash the veal, well wipe it, and dredge it with flour ; put it down to a bright fire, not too near, as it should not be scorched. Baste it plentifully until done ; dish it, pour over the meat some good melted butter, and send to table with it a piece of boiled bacon and a cut lemon. Time. — From 1J to 2 hours. Average cost, 8 %d. por lb. Sufficient for 5 or 6 persons. Seasonable from March to October. VEAL, Breast of, to Carve. The carving of a breast of veal is not dissimilar to that of a fore-quarter of lamb, when the shoulder has been taken off. The breast of veal consists of two parts, — the rib-bones and the gristly brisket. These two parts should first bo separated by sharply passing the knife in the direction of the lines I. 2 ; w hen THE DICTIONARY OF COOKERY. •S3 Veal* Stewed Breast of, and Peas they are entirely divided, the rib-bones should be carved in the direction of the lines 5 to 6 ; and the brisket can be helped by cutting pieces in the direction BBBAST OV VBAL. t to 4. The carver should ask the guests whether they have a preference for the brisket or ribs ; and u there be a sweetbread served with the dish, as it often is with roast breast of veal, each person should receive a piece. VEAL, Stewed Breast of, and Peas. Ingredient s. — Breast of veal, 2 oz. of butter, a bunch of savoury herbs, in- cluding parsley ; 2 blades of pounded mace, 2 cloves, 5 or 6 young onions, 1 strip of lemon-peel, 6 allspice, } tea- spoonful of pepper, 1 teaspoonful of salt, thickening of butter and flour, 2 tablespoonfuls of sherry, 2 tablespoon- fuls of tomato sauce, 1 tablespoonful of lemon-juice, 2 tablespoonfuls of mush- room ketchup, green peas. Mode. — Cut the breast in half, after removing the bone underneath, and divide the meat into convenient-sized pieces. Put the butter into a frying-pan, lay in the pieces of veal, and fry until of a nice brown co- lour. Now place these in a stewpan with the herbs, mace, cloves, onions, lemon- peel, allspice, and seasoning ; pour over them just sufficient boiling water to cover tiie meat ; well close the lid, and let the whole simmer very gently for about 2 hours. Strain off as much gravy as is required, thicken it with butter and flour, add the remaining ingredients, skim well, let it simmer for about 10 minutes, then pour it over the meat. Have ready some green peas, boiled separately ; sprinkle these over the veal, and serve. It may be garnished with forcemeat balls, or rashers of bacon curled and fried. Instead of cutting up the meat, many persons prefer it dressed whole ; — in that case it should be half- roasted before the water, &c. are put to it. Time. — 24 hours. Average cost, 8 id. Sufficient for 0 or 6 persons, Seasonable from March to October- Veal* Curried VEAL, h la Bourf/eOise (Excellent). Ingredients. — 2 to 8 lbs. of the loin oi neck of veal, 10 or 12 young carrots, • bunch of green onions, 2 slices of lean bacon, 2 blades of pounded mace, 1 bunch of savoury herbs, pepper and salt to taste, a few new potatoes, 1 pint of green peas. ,Mode. — Cut the veal into outlets, trim them, and put the trimmings into a stewpan with a little butter ; lay in the cutlets and fry them a nice brown colour on both sides. Add the bacon, carrots, onions, spice, herbs, and season- ing ; pour in about a pint of boiling water, and stew gently for 2 hours on a very slow fire. When done, skim off the fat, take out the herbs, and flavour the gravy with a little tomato sauce and ketchup. Have ready the peas and potatoes, boiled separately; put them with the veal, and serve. Time . — 2 hours. Average cost, 2s. 2d. Sufficient for 5 or 6 persons. Seasonable from June to August with peas; — rather earlier when these are omitted. VEAL CAKE (a Convenient Dish for a Ficnie). Ingredients. — A few slices of cold roast veal, a few slices of cold ham, 2 hard- boiled eggs, 2 tablespoonfuls of minced parsley, a little pepper, good gravy. Mode. — Cut off all the brown outside from the veal, and cut the eggs into slices. Procure a pretty mould ; lay veal, ham, eggs, and parsley in layers, with a little pepper between each, and when the mould is full, get some strong stock, and fill up the shape. Bake for £ hour, and when cold, turn it out. Time. — £ hour. Seasonable at anytime. VEAL, Curried (Cold Meat Cookery). Ingredients. — The remains of cold roast veal, 4 onions, 2 apples sliced, 1 table- spoonful of curry-powder, 1 dessertspoon- ful of flour, £ pint of broth or water, 1 tablespoonful of lemon-juice. Mode. — Slice the onions and apples, and try them in a little butter ; then take then out, cut the meat into neat cutlets, an' fry these of a pale brown ; add the curry powder and flour, put in the onion, apples, and a little broth or water, and stew gently till quite , tender ; add the lemon-juirt, and serve with an edging vS 23 THE DICTIONARY OP COOKERY, IN Veal Cutlets (an Entree) boiled rice. The ourry may be orna- mented with pickles, capsicums, and gherkins, arranged prettily on the top. Time. — j hour. Average cost, exclusive of the meat, 4 d. Seasonable from March to Ootober, VEAL CUTLETS (an Entrde). Ingredients. — About 3 lbs. of the prime 4art of the leg of veal, egg and bread- crumbs, 3 tablespoonfuls of minced sa- voury herbs, salt and pepper to taste, a small piece of butter. Mode. — Have the veal cut into slices about § of an inch in thickness, and, if not cut perfectly even, level the meat with a cutlet-bat or rolling-pin. Shape and trim the cutlets, and brush them over with egg. Sp rinkl e with bread-crumbs, with which have been mixed minced herbs and a seasoning of pepper and tsUi ovxLiis. salt, and press the crumbs flown. Fry them of a delicate brown in fresh lard or butter, and be oareful not to burn them. They should be very thoroughly done, but not dry. If the cutlets be thick, keep the pan covered for a few minutes at a good distance from the fire, after they have acquired a good colour : by this means, the meat will be done through. Lay the cutlets in a dish, keep them hot, and make a gravy in the pan as follows : — dredge in a little flour, add a piece of butter the size of a walnut, brown it, then pour as much boiling water as is required over it, season with pepper and salt, add a little lemon-juice, give one boil, and pour it over the cut- lets. They should be garnished with slices of broiled bacon, and a few force- meat balls will be found a very excellent addition to this dish. Time . — For cut- lets of a moderate thickness, about 12 minutes ; if very thick, allow more time. Average cost, lOd. per lb. Sufficient for 6 persons. Seasonable from March to Ootober. Note. — Veal cutlets may be merely floured and fried of a nice brown : the gravy and garnishing should be the same as in the preceding recipe. They may also be cut from the loin or neck, as shown in the engraving. Veal, Fillet of, au Bflohamei VEAL CUTLETS, Broiled, A la Italienne (an Entree). Ingredients. — Neck of veal, salt and pepper to taste, the yolk of 1 egg, bread- crumbs, £ pint of Italian sauce. Mode. — Cut the veal into cutlets, flatten and trim them nioely ; powder over them a little salt and pepper ; brush them over with the yolk of an egg, dip them into bread-crumbs, then into clarified butter^ and, afterwards, in the bread-orumbs again ; boil or fry them over a dear fire, that they may acquire a good brown colour. Arrange them in the dish alter- nately with rashers of broiled ham, and pour the sauce (made by recipe for Italian sauce, p. 305) in the middle. Time. — 10 to 15 minutes, recording to the thickness of the cutlets. Average cost, 10 d. per lb. Seasonable from Marti to Ootober. VEAL CUTLETS, A la Maintenon (an Entrfie). Ingredients. — 2 or 3 lbs. of veal cutlets, egg and bread-crumbs, 2 tablespoonfuls of minced savoury herbs, salt and pepper to taste, a little grated nutmeg. Mode. — Cut the cutlets about j inch in thick- ness, flatten them, and brush them over with the yolk of an egg ; dip them into bread-crumbs and minced herbs, season with pepper and salt and grated nutmeg, and fold each cutlet in a piece of buttered paper. Broil them, and send them to table with melted butter or a good gravy. Time. — From 15 to 18 minutes. Average cost, lOd. per lb. Sufficient for 5 or 0 persons. Seasonable from March to October. VEAL, Fillet of, au Bdchamel (Cold Meat Cookery). Ingredients. — A small fillet of veal, 1 pint of bechamel sauce, a few bread- crumbs, clarified butter. Mode. — A fillet of veal that has been roasted the pre- ceding day will answer very well for this dish. Cut the middle out rather deep, leaving a good margin round, from which to cut nice slices, and if there should be any cracks in the veal, fill them up with forcemeat. Mince finely the meat that was taken out, mixing with it a little of the forcemeat to flavour, and stir to it sufficient bechamel to make it of a proper consistency. Warm the veal in the oven for about an hour, taking care to baste it well, that it may not be dry ; THE DICTIONARY OP COOKERY. 358 Veal, Roast Fillet of Veali Fricandeau of put the mince in the place where the meat wa6 taken out, sprinkle a few bread-crumbs over it, and drop a litt-e clarified butter on the bread-crumbs; put it into the oven for ^ hour to brown, and pour bdchamel round the sides of the dish. Time.- -Altogether 1£ hour. Seasonable from March to October. VEAL, Roast Fillet of. Ingredients. — Veal, forcemeat, melted butter. Mode. — Have the fillet cut ac- cording to the size required ; take out the bone, and after raising the skin from the meat, put under the flap a nice force- meat. Prepare sufficientof this, as there should be some left to eat cold, and to season and flavour a mince if required. Skewer and bind the veal up in a FIT.LBT OF VBAL. round form ; dredge well with flour, put it down at some distance from the fire at first, and baste continu- ally. About | hour before serving, draw it nearer the tire, that it may acquire more colour, as the outside should be of a rich brown, but not burnt. Dish it, remove the skewers, which replace by a silver one ; pour over the joint some good melted butter, and serve with either boiled ham, bacon, or pickled pork. Never omit to send a cut lemon to table with roast veal. Time. — A fillet of veal weighing 12 lbs., about 4 hours. A ver- ige cost, 9d. per lb. Sufficient for 9 or 10 persons. Seasonable from March to October. VEAL, Fillet of. The carving of this joint is similar to that of a round of beet Slices, not too thick, in the direction of the line 1 to 2 are cut ; and the only point to be careful about is, that the veal be evenly carved. Between the flap tod the meat the stuffing is inserted, and FILLBT OF VIAL. a small portion of this should be served to every guest. The persons whom the host wishes most to honour should be asked if they like the delicious brown outside slice, as this, by many, is exceed- ingly relished. VEAL. Stewed Fillet of. Ingredients. — A small fillet of veal, forcemeat, thickening of butter and flour, a few mushrooms, white pepper to taste, 2 tablespoonfuls of lemon-juice, 2 blades of pounded mace, £ glass of sherry Mode. — If the whole of the leg is pur chased, take off the knuckle to stew, and also the square end, which will serve for cutlets or pies. Remove the bone, and fill the space with a forcemeat. Roll and skewer it up firmly ; place a few skewers at the bottom of a stewpan to prevent the meat from sticking, and cover the veal with a little weak stock. Let it simmer very gently until tender, as the more slowly veal is stewed, the better. Strain and thicken the sauce, flavour it with lemon-juice, mace, sherry, and white pepper ; give one boil, and pour it over the meat. . The skewers should be re- moved, and replaced by a silver one, and the dish garnished with slices of cut lemon. Time. — A fillet of veal weighing 6 lbs., 3 hours’ very gentle stewing. Average cost, 9 d. per lb. Sufficient for 5 or 6 persons. Seasonable from March to October. VEAL, Fricandeau of (an Entrde). Ingredients. — A piece of the fat side of a leg of veal (about 3 lbs.), lardoons, 2 carrots, 2 large onions, a faggot of savoury herbs, 2 blades of pounded mace, 6 whole allspice, 2 bay-leaves, pepper to taste, a few slices of fat bacon, 1 pint of stock. Mode. — The veal for a FBIOANDBAU OF VFAL. fricandeau should be of the best quality, or it will not be good. It maybe known by the meat being white and not thready. Take off the skin, flatten the veal on Ujf 868 THE DICTIONARY OP COOKERY. Veal, Frio&ndeau of table, then at om ,troke of the knife, sut off as much as is required, for a fricandeau with an uneven surface never looks well. Trim it, and with a sharp knife make two or three slits in the middle, that it may taste more of the seasoning. Now lard it thickly with fat bacon, as lean gives a red colour to the fricandeau. Slice the vegetables, and put these, with the herbs and spices, in the middle of a stewpan, with a few slices of bacon at the top : these should form a sort of mount the centre for the veal to rest upon. Lay the frican- deau over the bacon, sprinkle over it a little salt, and pour in just sufficient stock to cover the bacon, &c. , without touching the veal. Let it gradually come to a boil ; then out it over a slow and equal fire, and K<» it simmer very gently for about hours, or longer should 't be very large. Baste it frequently with the hquor, and a short time before serving, put it into a brisk oven, to make the bacon firm, which otherwise would break when it was glazed. Dish the fricandeau, keep it hot, skim off the fat from the liquor, and reduce it quickly to a glaze, with which glaze the frioandeau, and serve with apurle of whatever vegetable haamens to be in season — spinach, sorrel, asparagus, cucumoers, peas, &c. Time. — 2.j hours. If very large, allow more time. Average cost, 3s. 6d. Sufficient for an eutrfie. Seasonable from March to Octooer. VEAL, Fricandeau of (more econo- mical). Ingredients. — The best end of a neck of veal (about 21 lbs.), lardoons, 2 car- rots, 2 onions, a faggot of savoury herbs, 2 blades of mace, 2 bay-leaves, a little whole white pepper, a few slices of fat bacon. Mode. — Cut away the lean part of the best end of a neck of veal with a sharp knife, scooping it from the bones. Tut the bones in with a little water, which will serve to moisten the frican- deau : they should stew about 1£ hour. Lard the veal, proceed in the same way as in the preceding recipe, and be care- ful that the gravy does not touch the fricandeau. Stew very gently for 3 Hours; glaze, and serve it on sorrel, spinach, or with a little gravy in the dish. Time. — 3 hours. Average cost , Jm. 6d. Sufficient for an entrde. Season- •tile from March to Ootvb'v [ Veal, Stewed Knuckle of, am* Rio©. Note. — When the prime part of the leg is cut off, it spoils the whole ; con- sequently, to use this for a fricandeau is rather extravagant. The best end of the neck answers the purpose nearly or quite as well. VEAL, to Carve a Knuckle of. The engraving, showing the dotted line from 1 to 2, sufficiently indi- cates the direc- tion which should be given to the knife in carving th is d i sh. The best slices are those from xkvoklb or veix. the thickest part of the knuckle, that is, outside the line 1 to 2. VEAL, to Ragout a Knuckle of. Ingredients. — Knuckle of veal, pepper and salt to taste, flour, 1 onion, 1 head of oelery, or a little celery -seed, a faggot of savoury herbs, 2 blades of pounded mace, thickening of butter and flour, a few young carrots, 1 tablespoonful of tomato sauce, 3 tablespoonfuls of sherry, the juice of | lemon. Mode. — Cut the meat from a knuckle of veal into neat slices, season with pepper and salt, and dredge them with flour. Fry them in a little butter of a pale brown, and put them into a stewpan with the bone (which should be ehopped in several placep) ; add the celery, herbs, mace, and carrots 1 pour over all about 1 pint of hot water) and let it simmer very gently for 2 hours over a slow but clear fire. Take out the slices of meat and carrots, strain and thicken the gravy with a little butter rolled in flour ; add the remaining ingre- dients, give one boil, put back the meat and carrots, let these get hot through, and serve. When in season, a few green peas, boiled separately , and added to this dish at the moment of serving, would be found a very agreeable addition. Time. —2 hours. Average cost, 5 d. to 6d. pel lb. Sufficient for 4 or 5 persons. VEAL, Stewed Knuckle of. and Rice. Ingredients.— Knuckle of veal, 1 onion, 2 blades of mace, 1 teaspoonful of salt 4 lb. of ri<$. Mode.—'Q,^ the knuckl# fHE DICTIONARY OF COOKERY. 867 Veal, Boast Loin ef eat small, or cut some cutlets from it, that it may be just large enough to be eaten the same day it is dressed, as cold boiled veal is not a particularly tempting dish. Break the shank-bone, wash it clean, and put the meat into a stewpan with sufficient water to cover it. Let it gradually come to a boil, put in the salt, and remove the scum as fast as it rises. When it has simmered gently for KOTGKLB or VBAL. about | hour, add the remaining ingre- dients, and stew the whole gently for 2j hours. Put the meat into a deep dish, pour over it the rice, &c., and send boiled bacon, and a tureen of parsley and butter to table with it. Time. — A knuckle of veal weighing 6 lbs., 3 hours’ gentle stewing. Average cost, 5d. to 6d. per lb. Sufficient for 5 or 6 persons. Seasonable from March to October. Note. — Macaroni, instead of rice, boiled with the veal, will be found good ; or the rice and macaroni may be omitted, and the veal sent to table smothered in parsley and butter. VEAL, Roast Loin of. Ingredients. — Veal ; melted butter. Mode. — Paper the kidney fat; roll in and skewer the flap, which makes the joint a good shape ; dredge it well with flour, and put it down to a bright fire. Should the loin be very large, skewer the kidney back for a time to roast to nr or VBAL. thoroughly. Keep it well basted, and a short time before serving, remove the paper from the kidney, and allow it to acquire a nice brown colour, but it should not be burnt. Have ready some melted butter, put it into the dripping-pan after it is emptied of its contents, pour it over Veal, to Carve Loin of the veal, and serve. Garnish the dish with slices of lemon and forcemeat balls, and send to table with it boiled bacon, ham, pickled pork, or pig’s cheek. Time. — A large loin, 3 hours. Average cost, 9 \d. per lb. Sufficient for 7 or 8 persons. Seasonable from March to October. Note. — A piece of toast should be placed under the kidneys when the veal is dished. VEAL, Loin of, au Bechamel (Cold Meat Cookery). Ingredients. — Loin of veal, ^ teaspoon- ful of minced lemon-peel, rather more than ^ pint of bechamel or white sauce. Mode. — A loin of veal which has come from table with very little taken off, answers well for this dish. Cut off the meat from the inside, mince it, and mix with it some minced lemon- peel ; put it into sufficient bechamel to warm it through. In the mean time, wrap the joint in buttered paper, and place it in the oven to warm. When tnoroughly hot, dish the mince, place the loin above it, and pour over the remainder of the bechamel. Time. — hour to warm the meat in the oven. Seasonable from M'vrch to October. VEAL, Lorn of, & la Daube. Ingredients. — The chump end of a lorn of veal, forcemeat, a few slices of bacon, a bunch of savoury herbs, 2 blades oi mace, ^ teaspoonful of whole white pepper, 1 pint of veal stock or water, 5 or 6 green onions. Mode. — Cut off the chump from a loin of veal, and take out the bone ; fill the cavity with foi ce- meat, tie it up tightly, and lay it in a stewpan with the bones and trimmings, and cover * he veal with a few slices of bacon. Am. the herbs, mace, pepper, and onions, and stock or water; cover the pan with a closely-fitting lid, and simmer for 2 hours, shaking the stewpan occasionally. Take out the bacon, herbs, and onions; reduce the gravy, if not already thiok enough, to a glaze, with which glaze the meat, and serve with tomato, mushroom, or sorrel sauce. Time. — 2 hours. Average cost, 9 d. per lb. Sufficient for 4 or 5 persons. Season- able from March to October. VEAL, to Carve Loin of. As is the case with a loin of mutton, the careful jointing of » loin oi veal i a THE DICTIONARY OP COOKERY. m Veal, Minced, with Bdchamel Sauce more than half the battle in carving it. If the butcher be negligent in this matter, he should be admonished; for there is nothing more annoying or ir- ritating to an inexperienced carver than to be obliged to low ot va Aii. turn his knife in all directions to find the exact place where it should be inserted in order to divide the bones. When the jointing is properly performed, there is little difficulty in carrying the knife down in the direction of the line 1 to 2. To each gueBt should be given a piece of the kidney and Kidney fat, which lie underneath, and are considered great delicacies. VEAL, Minced, with Bgchamel Sauce (Cold Meat Cookery, very good). Ingredient i. — The remains of a fillet of veal, 1 pint of bechamel sauce, A tea- spoonful of minced lemon-peel, force- meat balls. Mode . — Cut — but do not chop — a few slices of cold roast veal as finely as possible, sufficient to make rather more than 1 lb., weighed after being minced. Make the above propor- tion of bechamel, by recipe ; add the lemon-peel, put in the veal, and let the wnole gradually warm through. When it is at the point of simmering, dish it, and garnish with forcemeat balls and fried sippets of bread. Time. — To simmer 1 minute. Average cost, exclusive of the cold meat, Is. 4 d. Sufficient for 5 or 6 persons. Seasonable from March to October. VEAL, Minced (more economical). Ingredients. — The remains of ooid roast fillet or loin of veal, rather more than 1 pint of water, 1 onion, \ tea- •ponnful of minced lemon-peel, salt and white pepper to taste, 1 blade of pounded mace, 2 or 3 young carrots, a taggot of sweet herbs, thickening of butter and flour, 1 tablespoon ful of lemon-juice, 3 tablespoonfuls of cream or milk. Mode. — Take about 1 lb. of veal, and should there be any bones, dredge them with four, and put them into a stewpan with the brown outside, and a few meat trim- Veal, Minced, and Macaroni mings , add rather more than a pint of water, the onion cut in Blices, lemon- peel, seasoning, mace, carrots, and herbs; simmer these well for rather more than l’hour, and strain the liquor. Rub a little flour into some butter ; add this to the gravy, set it on the fire, and, when it boils, skim well Mince the veal finely by culling, and not chopping it: put it in the gravy ; let it get warmed through gradually ; add the lemon -jmce and cream, and, when it is on the point of boiling, serve. Garnish the dish with sippets of toasted bread and slices of bacon rolled and toasted. Forcemeat balls may also be added. If more lemon-peel is liked than is stated above, put a little very finely minced to the veal, after it is warmed in the gravy. Time. — 1 hour to make the gravy. Average cost, exclusive of the cold meat, 6 <2, Sea- sonable from March to October. VEAL, Minced, and Maoaroni (a pretty side or corner dish). Ingredients. — f lb. of minced cold roast veal, 3 oz. of ham, 1 tablespoonful of gravy, pepper and salt to taste, $ tea- spoonful of grated nutmeg, $ lb. of bread-crumbs, $ lb. of macaroni, 1 or 2 eggs to bind, a small piece of butter. Mode. — Cut some nice slices from a cold fillet of veal, trim off the brown outside, and mince the meat finely with the above proportion of ham : should the meat be very dry, add a spoonful of good gravy. Season highly with pepper and salt, add the grated nutmeg and bread-crumbs, and mix these ingredients with 1 or 2 eggs well beaten, which should bind the mixture and make it like forcemeat. In the mean time, boil the macaroni in salt and water, and dram it ; butter a mould, put some of the macaroni at the bottom and sides of it, in whatever form is liked ; mix the remainder with the forcemeat, fill the mould up to the top, put a plate or small dish on it, and steam for I hour. Turn it out carefully, and serve wi£h good gravy poured round, out not over, the meat. Time. — ij hour. Average cost, exclusive of the cold meat, KM. Sea- sonable from March to October. Note. — To make a variety, boil some carrots and turnips separately in a little salt and water ; when done, cut them into pieces about jf inch in thickness; butter an oval mould, and place these in it, in white and red stripes altern ate ly THE DICTIONARY OF COOKERY m Veal, Moulded Min ced at the bottom and sides. Proceed as in the foregoing recipe, and be very careful in turning it out of the mould. VE Alt, Moulded Minced (Cold Meat Cookery). lngredimtt. — f lb. of cold roast veal, a small slice of bacon, J teaspoonful of ninced lemon-peel, J onion chopped fine, salt, pepper, and pounded mace to taste, a slice of toast soaked in milk, 1 egg. Mode. — Mince the meat very fine, after removing from it all skin and outside pieces, and chop the bacon ; mix these well together, adding the lemon-peel, onion, seasoning, mace, and toast. When all the ingredients are thoroughly incorporated, beat up an egg, with which bind the mixture. Butter a shape, put in the meat, and bake for f hour ; turn it out of the mould carefully, and pour round it a good brown gravy. A sheep's head dressed in this manner is an economical and savoury dish. Time, | hour. Average cost, exclusive of the meat, 6 d. Seasonable from March to October. VEAL, Braised Neck of. Ingredients. — The best end of the neck of veal (from 3 to 4 lbs.), bacon, 1 table- spoonful of minced parsley, salt, pepper, and grated nutmeg to taste ; 1 onion, 2 carrots, a little celery (when this is not obtainable, use the seed), \ glass of sherry, thickening of butter and flour, lemon-juice, 1 blade of pounded mace. Mode. — Prepare the bacon for larding, and roll it in minced parsley, salt, pepper, and grated nutmeg ; lard the veal, put it into a stewpan with a few slices of lean bacon or ham, an onion, carrots, and celery ; and do not quite cover it with water. Stew it gently for 2 hours, or until it is quite tender ; strain off the liquor; stir together over the fire, in a stewpan, a little flour and butter until brown ; lay the veal in this, the upper side to the bottom of the pan, and let it remain till it is a nice brown colour. Place it in the dish ; pour into the stew- pan as mucn gravy as is required, boil it up, skim well, add the wine, pounded mace, and lemon-juice; simmer for 3 minutes, pour it over the meat, and serve. Time. — Rather more than 2 hours. Average cost, 8d. per lb. Suffi- cient for 6 or 6 persons. Seasonable from March to Oetober. Veal Pie VEAL, Roast Neck of. Ingredients. — Veal, melted butter, forcemeat balls. Mode. — Have the veal cut from the best end of the neck; dredge it with flour, and put it down to a bright clear fire ; keep it well basted ; dish it, pour over it some melted butter, and garnish the dish with fried force- meat balls ; send to table with a cut lemon. The scrag may be boiled or stewed in various ways, with rice, onion- sauce, or parsley and butter. Time . — About 2 hours. Average cost, 8 d. per lb. Sufficient. — 4 or 5 lbs. for 5 or 6 ■persona. Seasonable from March to October. VEAL OLIVE FIE (Cold Meat Cookery). Ingredients. — A few thin slices of cold fillet of veal, a few thin slices of bacon, forcemeat, a cupful of gravy, 4 table- spoonfuls of cream, puff-crust. Mode. — Cut thin slices from a fillet of veal, place on them thin slices of bacon, and over them a layer of forcemeat, made by recipe, with an additional seasoning of shalot and cayenne ; roll them tightly, and fill up a pie-dish with them ; add the gravy and cream, cover with a puff- crust, and bake for 1 to 1| hour : should the pie be very large, ailow 2 hours. The pieces of rolled veal should be about 3 monos in length, and about 3 inches round. Time. — Moderate-shed pie, 1 to 1£ hour. Seasonable from March tc October. VEAL PIE. Ingredients. — 2 lbs. of veal cutlets, I or 2 slices of lean bacon or ham, pepper and salt to taste, 2 tablespoonfuls of minced savoury herbs, 2 blades of pounded mace, crust, 1 teacupful of gravy. Mode. — Cut the cutlets into square pieces, and season them with pepper, salt, and pounded mace; put them in a pie-dish with the savoury herbs sprinkled over, and 1 or 2 slices of lean bacon or ham placed at the top : if possible, this should be previously cooked, as undressed bacon makes the veal red, and spoils its appearance. Pour in a little water, cover with crust, orna- ment it in any way that is approved ; brush it over with the yolk of an egg, and bake in a well-heated oven for about 1J hour. Pour in a good gravy after baking, which is done by removing tic THE DICTIONARY OP COOKERY. 100 Veal and Ham Pie top ornament, and replacing it after the gravy is added. Time . — About 1J hour. A verage cost, 2a. 6d. Sufficient for 5 or 6 persons. Seasonable from March to Octf^r. VE*^L AND HAM PIE. Ingredients . — 2 lbs. of veal cutlets, J lb. of boiled ham, 2 tablespoonfuls of minced savoury herbs, ^ teaspoonful of grated nutmeg, 2 blades of pounded mace, pepper and salt to taste, a strip of lemon-peel finely minced, the yolks of 2 hard-k iled eggs, J pint of water, nearly k pint wn gravy left, put the meat into this, is it is preferable to any other. Should there not be enough, put the bones and trimmings into a stewpan, with about a pint of mutton gravy ; let them stew gently for an hour, and strain the gravy, put a little flour and butter into the Jtewpan, keep stirring until brown, then a id the strained gravy, and give it a boil up ; skim and strain again, and, when a little cool, put in the slices of venison. Place the stewpan oy the side of the fire, and, when on the point of simmering, serve : do not allow it te boil, or the meat will be hard. Send red-currant jelly to table with it. Time. — Altogether, 1^ hour. Seasonable . — Buck venison, from June to Michaelmas ; doe venison, from November to the end of January. Note . — A small quantity of Harvey’s sauce, ketchup, or port wine, may be added to enrich the gravy : these ingre- dients must, however, be used very spar- ingly, or they will overpower the flavour of the venison. VENISON, Roast Haunch of. Ingredients. — Venison, coarse flour- and-water paste, a little flour. Mode . — Choose a haunch with clear, bright, and thick fat, and the cleft of the hoof smooth and close ; the greater quantity of fat there is, the better quality will the meat be. As many people object to venison when it has too much haul goUt, ascer- tain how long it has been kept, by run- ning a sharp skewer into the meat close to the bone : when this is withdrawn, its sweetness can be judged of. With care and attention, it will keep good a fort- night, unless the weather is very mild. Keep it perfectly dry by wiping it with clean cloths till not the least damp remains, and sprinkle over pow- dered ginger or pepper, as a preventive against the fly. When required for use. BOAS! HAUNCH OV VHNISON. wash it in warm water, and dry it weU with a cloth ; butter a sheet of white paper, put it over the fat, lay a coarse paste, about ^ inch in thickness, over this, and then a sheet or two of strong paper. Tie the whole firmly on to the haunch with twine, and put the joint down to a strong close fire ; baste the venison immediately, to prevent the paper and string from burning, and con- tinue this operation, without intermis- sion, the whole of the time it is cooking. About 20 minutes before it is done, care- fully remove the paste and paper, dredge the joint with flour, and baste well with 864 THE DICTIONARY 01* COOKERY, Venison, Haunch of, to Carve Vermicelli Soup hotter until it is nicely frothed, and of a nice pale-brown colour ; garnish the knuckle-bone with a frill of white paper, and serve with a good, strong, but un- flavoured gravy, in a tureen, and currant jelly ; or melt the jelly with a little port wine, and serve that also in a tureen. As the principal object in roasting veni- son is to preserve the fat, the above is the best mode of doing so where expense is not objected to ; but, in ordinary cases, the paste may be dispensed with, and a i/^ubl j paper placed over the roast insteal .• it will not require so long cooking without the paste. Do not omit to send very hot plates to table, as the venison fat so soon freezes : to be thoroughly enjoyed by epicures, it fbould be eaten on hot-water plates, fhe neck and shoulder may be roasted in ide manner. Time. — A large haunch t buck venison, with the paste, 4 to 5 horns; haunch of doe venison, 3| to 3f hours. All(*w less time without the paste. Average cost, 1*. id. to Is. 6d. per lb. Sufficient for 18 persons. Sea- sonable . — Buck venison in greatest per- fection from June to Michaelmas ; doe venison from November to the end of January. /ENTS ON, to Carve Haunch of. Here is a grand dish for a knight of jhe carving-knife to exercise his skill upon, and, what will be pleasant for many to know, there is but little diffi- culty in the performance. An incision being made completely down to the bone, in the direction of the line 1 to 2, the gravy will then be able easily to flow ; when slices, not too thick, should be cut along the haunch, as indicated by the line 4 to 3 ; that end of the joint marked 3 having been turned towards the carver, so that he may have a more complete command over the joint. Although some epicures affect to believe that some parts of the haunch are superior to others, yet we doubt if there is any difference between the slices out above and below the line. It should be borne in mj nd to serve each guest with a por- tion of fat ; and the most expeditious carver will be the best carver, as, like mutton, venison soon begins to chill, when it loses much of its charm. VEI/ISON, Stewed. Ingredients. — A shoulder of venison, a few slices of mutton fat, 2 glasses of port wine, pepper and allspice to taste, I2 pint of weak stock or gravy, ^ tea- Bpoonful of whole pepper, 3 teaspoonful of whole allspice. Mode. — Hang the venison till tender; take out the bone, flat en the meat with a rolling-pin, and pla< e over it a few slices of muttoD f»t, which have been previously soaked for 2 or 3 hours in port wine ; sprinkle these with a little fine allspice and pepper, roll the meat up, and bind and tie it s scurely. Put it into a stewpan with the bone and the above proportion of weak stock or gravy, whole allspice, black pepper, and port wine ; cover the lid down closely, and simmer, very gently, from 3 A to 4 hours. When quite tender, take off the tape, and dish the meat ; strain the gravy over it, and send it to table with red currant jelly. Un- less the joint is \ $ry fat, the above is the best mode of cooking it. Time . — 3A to 4 hours. Average cost, Is. id. to Is. 6c?. per lb. Sufficient for 10 or 12 persons. Seasonable. — Buck venison, from June to Michaelmas ; doe venison, from November to the end of J anuar y. VERMICELLI PUDDING. _ Ingredients.— 4 oz. of vermicelli, 1£ pint of milk, £ pint of cream, 3 oz. of butter, 3 oz. of sugar, 4 eggs. Mode. — Boil the vermicelli in the milk until it is tender; then stir in the remaining ingre- dients, omitting the cream, if not obtain- able. Flavour the mixture with grated lemon-rind, essence of bitter almonds, or vanilla ; butter a pie-dish ; line the edges with puff-paste, put in the pud- ding, and bake in a moderate oven for about f hour. Time. — f hour. Ave- rage cost, Is. 2c?. without cream. Suffi- cient for 5 or 6 persons. Seasonable at any time. VERMICELLI SOUP. Ingredients.— 1£ lb. of baoon, stuck with doves ; A oz. of butter, worked up in flour ; 1 small fowl, trussed for bolt TBS DICTIONARY OP COOKERY. Vermicelli Soap In?: 2 o*. of vermicelli, 2 quarts of white stock. Mode. — Put the stock, bacon, butter, and fowl, into the stew- pan, and stew for £ of an hour. Take the vermicelli, add it to a little of the stock, and set it on the fire, till it is quite tender. When the soup is ready, take out the fowl and bacon, and put the bacon on a dish. Skim the soup as clean as possible ; pour it, with the ver- micelli, over the fowl. Cut some bread thin, put in the soup, and serve. Time. — 2 hours. Average cost, exclusive of the fowl and bacon, 10 d. per quart. Seasonable in winter. Sufficient for 4 persons. VERMICELLI SOUP. Ingredients. — $ lb. of vermicelli, 2 quarts of clear gravy stock. Mode . — Put the vermicelli in the soup, boiling ; simmer very gently for £ an hour, and stir frequently. Time. — £ an hour. A verage cost, lit. 3 d. per quart. Season- able all the year. Sufficient for 8 persons. VOL-AU-VENT (an Entree). Ingredients. — f to 1 lb. of puff-paste, fricasseed chickens, rabbits, ragodts, or the remains of cold fish, flaked and warmed in thick white sauce. Mode. — Make from f to 1 lb. of puff-paste, taking care that it is very evenly rolled out each time, to ensure its rising pro- perly ; and if the paste is not extremely light, and put into a good hot oven, this cannot be accomplished, and the vol-au- vent will look very badly. Roll out the paste to the thickness of about 1^ inch, and, with a fluted cutter, stamp it out to the desired shape, either round or oval, and, with the voir-iu-viirT. point of a small knife, make a ■light incision in the paste all round the top, about an inch from the edge, which, when baked, forms the lid. Put the vol-au-vent into a good brisk oven, and keep the door shut for a few minutes after it is put in. Particular attention should be paid to the heating of the oven, for the paste cannot rise without a tolerable degree of heat. When of a Vol-au-Vent of Fresh Strawberries nice colour, without being scorchea, withdraw it from the oven, instantly remove the cover where it was marked, and detach all the soft crumb from the centre : in doing this, be careful not to break the edges of the vol-au-vent ; but Bhould they look thin in places, stop them with small flakes of the inside paste, stuck on with the white of an egg. This precaution is necessary to prevent the fricassee or ragoAt from bursting the case, and so spoiling the appearance of the dish. Fill the vol-au-vent with a rich mince, or fricassee, or ragoAt, or th« remains of cold fish flaked and warmed in a good white sauce, and do not make them very liquid, for fear of the gravy bursting the crust : replace the lid, and serve. To improve the appearance of the crust, brush it over with the yolk of an egg after it has risen properly. Time . — | hour to bake the vol-au-vent. Average cost, exclusive of the interior, Is. St*. Seasonable at any time. Note . — Small vol-au-vents may be mads like those shown in the en graving, and filled with minced veal, chicken, &c. They should suaxl vol-av-vbnts. be made of the same paste as the larger ones, and stamped out with a small fluted cutter. VOL-AU-VENT OF FRESH STRAWBERRIES, WITH WHIPPED CREAM. Ingredients. — | lb. of puff-paste, 1 pint of freshly-gathered strawberries, sugar to taste, a plateful of whipped cream. Mode . — Make a vol-au-vent case, only not quite so large nor so high as for a savoury one. When nearly done, brush the paste over with the white of an egg, then sprinkle on it some pounded sugar, and put it back in the oven to set the glaze. Remove the interior, or soft crumb, and, at the moment of serving, fill it with the strawberries, which should be picked, and broken up with sufficient sugar to sweeten them nicely. Place a few spoonfuls of whipped cream on the top and serve. Time . — ^ hour to 40 minutes to bake the vol-au-vent. Ave- rage cost, 2s. 3d. Sufficient for 1 vol aw- vent. Seasonable in June and July. 866 THE DICTIONARY OP COOKERY. Vol-au-Vent, Sweet VOL-AU-VENT, Sweet, of Plums, Apples, or any other Fresh Fruit. Ingredients .— -f lb. of puff -paste, about 1 pint of fruit compete. Mode. — Make A lb. of puff-paste, taking care to bake it in a good brisk oven, to draw it up nicely and make it look light. Have ready sufficient stewed fruit, the syrup of which must be boiled down until very thick ; fill the vol-au-vent with this, and pile it high in the centre ; powder a little sugar over it, and put it back in the oven to glaze, or use a salamander for the purpose : the vol-au-vent is then ready to serve. It may be made with any fruit that is in season, such as rhubarb, oranges, gooseberries, currants, cherries, apples, &c. ; but care must be taken not to have the syTup too thin, for fear of its breaking through the crust. Time. — £ hour to 40 minutes to bake the vol-au-vent. Average cost, exclusive of the compfite, 1». Id. Sufficient for 1 en- tremets. WAFERS, Geneva. Ingredients. — 2 eggs, 3 oz. butter, 3 oz. flour, 3 oz. pounded sugar. Mode. — Well whisk the eggs ; put them into a basin, aod stir to them the butter, which should be beaten to a cream ; add the flour and sifted sugar gradually, and then mix all well together. Butter a baking-sheet, and drop on it a teaspoonful of the mixture at a time, leaving a space be- tween each. Bake in a cool oven ; watch the pieces of paste, and, when half done, roll them up like wafers, and put in a small wedge of bread or piece of wood, to keep them in shape. Return them to the oven until crisp. Before serving, remove the bread, put a spoonful of preserve in the widest end, and fill up with whipped cream. This is a very pretty and ornamental dish for the supper-table, and is very nice and easily made. Time. — Altogether from 20 to 25 minutes. Average cost, exclusive of the preserve and cream, 7 d. Sufficient for a nice-sized dish. Seasonable at any time. WALNUT KETCHUP. Inaredients. — 100 walnuts, 1 handful of salt, 1 quint of vinegar, \ oz. of mace, A oz. of nutmeg, $ oz. of cloves, i oz. of -anger, f oz. of whole black pepper, a Walnuts, to have Fresh small piece of horseradish, 20 aha lots, 1 lb. of anchovies, 1 pint of port vine. Mode. — Procure the walnuts at the time you can run a pin through them, slightly bruise, and put them into a j <,r with the salt and vinegar ; let them star- 1 8 days, stirring every day ; then dram the liquor from them, and boil it, with the above ingredients, for about A hour. It may be strained or not, as preferred, and, if required, a little more vinegar or wine can be added, according to taste. When bottled well, seal the corks. Time. — ^ hour. Seasonable. — Make this from the beginning to the middle of July, when walnuts are in perfection for pickling purposes. WALNUT KETCHUP. Ingredients. — J sieve of walnut-shells, 2 quarts of water, salt, £ lb, of shalots, 1 oz. of cloves, 1 oz. of mace, 1 oz. of whole pepper, 1 oz. of garlic. Mode.— Put the walnut-shells into a pan, with the water, and a large quantity of salt ; let them stand for 10 days, then break the shells up in the water, and let it drain through a sieve, putting a heavy weight on the top to express the juice ; place it on the fire, and remove all scum that may arise. Now boil the liquor with the shalots, cloves, mace, pepper, and garlic, and let all simmer till the shalots sink ; then put the liquor into a pan, and, when cold, bottle, and cork closely. It should stand 6 months before using: should it ferment during that time, it must be again boiled and skimmed. Time. — About J hour. Seasonable in September, when the walnut-shells are obtainable. WALNUTS, to have Fresh throughout the Season. Ingredients. — To every pint of water allow 1 teaspoonful of salt. Mode. — Place the walnuts in the salt and water for 24 hours at least ; then take them out, and rub them dry. Old nuts may be freshened in this manner; or wal- nuts, when first picked, may be put into an earthen pan with salt sprinkled amongst them, and with damped hay placed on the top of them, and then covered down with a lid. They must be well wiped before they are put on table. Seasonable.— Should be stored away in September or October. THE DICTIONARY OP COOKERY. 367 Walnuts, Pickled White Sauce, Good WALNUTS, Pickled every Good). Ingredient s. — 100 walnuts, salt and water. To each quart of vinegar allow 2 oz. of whole black pepper, 1 oz. of all- spice, 1 oz. of bruised ginger. Mode . — Procure the walnuts while young; be careful they are not woody, and prick them well with a fork ; prepare a strong brine of salt and water (4 lbs. of salt to each gallon of water), into which put the walnuts, letting them remain 9 days, and changing the brine every third day ; drain them off, put them on a dish, place it in the sun until they become perfectly black, which will be in 2 or 3 days ; have ready dry jars, into which place the walnuts, and do not quite fill the jars. Boil sufficient vinegar to cover them, for 10 minutes, with spioes in the above proportion, and pour it hot over the walnuts, which must be quite oo- vered with the pickle; tie down with bladder, and keep in a dry place. They will be fit for use in a month, and will keep good 2 or 3 years. Time . — 10 minutes. Seasonable. — Make this from the beginning to the middle of July, before the walnuts harden. Note . — When liked, a few shalots may be added to the vinegar, and boiled with it. WATER SOUCHY. Perch, tench, soles, eels, and flounders are considered the best fish for this dish. For the souchy, put some water into a stewpan with a bunch of chopped pars- ley, some roots, and sufficient salt to make it brackish. Let these simmer for 1 hour, and then stew the fish in this water. When they are done, take them out to drain, have ready some finely- chopped parsley, and a few roots cut into slices of about one inch thick and an inch in length. Put the fish in a tureen or deep dish, strain the liquor over them, and add the minced parsley and roots. Serve with brown bread and butter. WHEATEAR3, to Dress. Ingredients. — Wheatears ; fresh butter. Mode. — After the birds are picked, gutted, and cleaned, truss them like larks, put them down to a quick fire, and baste them well with fresh butter. When done, which will be in about 20 minutes, di»Vi them on fried bread-crumbs, and ^traish the dish with slices of lemon Time. — 20 minutes. Seasonable from July to October. WHISKEY CORDIAL. Ingredients. — 1 lb. of ripe white cur- rants, the rind of 2 lemons, \ oz. of grated ginger, 1 quart of whiskey, 1 lb. of lump sugar. Mode. — Strip the cur. rants from the stalks ; put them into a large jug ; add the lemon-rind, ginger, and whiskey ; cover the jug closely, and let it remain covered for 24 hours. Strain through a hair-sieve, add the lump sugar, and let it stand 12- hours longer ; then bottle, and cork well. Time. — To stand 24 hours before being strained ; 12 hours after the sugar is added. Seasonable.— Make this in July. WHITEBAIT, to Dress. Ingredients.— A little flour, hot lard, seasoning of salt. Mode. — This fish should be put into iced water as soon as bought, unless they are cooked imme- diately. Drain them from the water in a colander, and have ready a nice clean dry cloth, over which put 2 good hand- fuls of flour. Toss in the whitebait, shake them lightly in the cloth, and put them in a wicker-sieve to take away the superfluous flour. Throw them into a pan of boiling lard, very few at a time, and let them fry till of a whitey-brown colour. Directly they are done, they must be taken out, and laid before the fire for a minute or two on a sieve re- versed, covered with blotting-paper to absorb the fat. Dish them on a hot napkin, arrange the fish very high in the centre, and sprinkle a little salt over the whole. Time. — 3 minutes. Seasonable from April to August. WHITE SAUCE, Good. Ingredients. — £ pint of white stock, £ pint of cream, 1 dessertspoonful of flour, salt to taste. Mode. — Have ready a delicately-clean saucepan, into which put the stock, which should be well flavoured with vegetables, and rather savoury ; mix the flour smoothly with the cream, add it to the stock, season with a little salt, and boil all these ingredients very gently for abou‘ 10 minutes, keeping them well stirred the whole time, as this sauce is very liable to burn. Time.— 10 minutes. Average cost, is. Sufficient for a pair of fowls. Seasonable at any tinr 868 THE DICTIONARY OF COOKERY. White Sauce, made without Meat WHITE 8AUCE, Made without Meat. Ingredient*. — 2 oz. of butter, 2 small onions, 1 carrot, £ a small teacupful of flour, 1 pint of new milk, salt and cayenne to taste. Mode. — Cut up the onions and carrot very small, and put them into a etewpan with the butter ; simmer them till the butter is nearly dried up ; then stir in the flour, and add the milk ; boil the whole gently until it thickens, strain it, season with salt and cayenne, and it will be ready to serve. Time. — \ hour. Average cost, 5 d. Sufficient for a pair of fowls. Seasonable at any time. WHITE SAUCE (a very Simple and Inexpensive Method). _ Ingredients. — pint of milk, 1^ oz. of rice, 1 strip of lemon-peel, 1 small blade of pounded mace, salt and cayenne to taste. Mode. — Boil the milk with the lemon-peel and rice until the latter is perfectly tender, then take out the lemon- peel and pound the milk and rice to- gether ; put it back into the stewpan to warm, add the mace and seasoning, give it one boil, and serve. This sauce should be of the consistency' of thick cream. Time. — About hour to boil the rice. Average cost, id. Sufficient for a pair of fowls. Seasonable at any time. WHITING, Boiled. Ingredients. — | lb. of salt to each gallon of water. Mode.— Cleanse the fish, but do not skin them ; lay them in a fish- kettle, with sufficient cold water to cover them, and salt in the above proportion. Bring them gradually to a boil, and simmer gently for about 5 minutes, or rather more should the fish be very large. Dish them on a hot napkin, and garnish with tufts of parsley. Serve with an- chovy or caper sauce, and plain melted butter. Time. — After the water boils, 5 minutes. A verage cost for small whit- ings, 4 d. each. Seasonable all the year, but best from October to March. Suffi- cient. — 1 small whiting for each person. To Choose Whiting.— C hoose for the firmness of its flesh, and the silvery hue of its appearance. WHITING, E i-o uea. luyiGuccnis . — Salt and water; flour. Mode. — Wash the whiting in salt and Whiting au Gratin _ water, wipe them thoroughly, and M them remain in the cloth to absorb all moisture. Flour them well, and broil over a very clear fire. Serve with maitre dlhdtel sauce, or plain melted butter (set Sauces). Be careful to preserve the liver, as by some it is considered very delicata Time. — 6 minutes for a small whiting. A verage cost, id. each. Season- able all the year, but best from October to March. Sufficient. — 1 small whiting for each person. WHITING, &0. Whiting, pike, haddock, and othtt fish, when of a sufficiently large size, may be carved in the same manner as salmon. When small, they may be cut through, bone and all, and helped in nice pieces, a middling-sized whiting serving for two slices. WHITING, Fried. Ingreaw'nts. — Egg and bread-crumbs, a little flour, hot lard, or clarified drip- ping. Mode. — Take off the skin, clean, and thoroughly wipe the fish free from all moisture, as this is most essential, in order that the egg and bread-crumbs may properly adhere. Fasten the tail in the month by means of a small skewer, brush the fish over with egg, dredge with a little flour, and cover with bread- crumbs. Fry them in hot lard or clari- fied dripping of a nice colour, and serve them on a napkin, garnished with fried parsley. Send them to table with shrimp sauce and plain melted butter. Time. — About 6 minutes. Average cost, id. each. Seasonable all the year, but best from October to March. Sufficient. — I small whiting for each person. Note. — Large whitings may be filleted, rolled, and served as fried filleted soles. Small fried whitings are frequently used for garnishing lar je boiled fish, such as turbot, cod, ko. W HITING AU GRATIN, BAKED WHITING. Ingredients. — 4 whiting, butter, 1 tablespoonful of minced parsley, a few chopped mushrooms when obtainable; epper, salt, ? nd grated nutmeg to taste, utter, 2 glasses of sherry or Madeira, bread-crumb j. Mods. — Grease the bob tom of a b ling-dish with butter, ana THE DICTION AEY OP COOKERY, Whiting anx Fines Herbes over it strew some minced parsley and mushrooms. Scale, empty, and wash the whitings, and wipe them thoroughly dry, carefully preserving the livers. Lay them in the dish, sprinkle them with bread-crumbs and seasoning, adding a little grated nutmeg, and also a little more minced parsley and mushrooms. Place small pieces of butter over the whiting, moisten with the wine, and hake for 20 minutes in a hot oven. If there should be too much sauce, reduce it by boiling over a sharp fire for a few minutes, anu pour under the fish. Serve with a cut lemon, and no other sauce. Time . — 20 minutes. Average cost, 4 d. each. Seasonable all the year, but best from October to March. Sufficient. — This quantity for 4 or 5 persons. WHITING AUX FINES HERBES. Ingredients. — 1 bunch of sweet herbs chopped very fine ; butter. Mode . — Clean and skin the fish, fasten the tails in the mouths, and lay them in a baking- dish. Mince the herbs very fine, strew them over the fish, and place small pieces of butter over ; cover with another dish, and let them simmer in a Dutch oven for ^ hour or 20 minutes. Turn the fish once or twice, and serve with the sauce poured over. Time. — | hour or 20 mi- nutes. Average cost, 4