,ar*ive_/,am]ican ,libr>ies47 ,,h&-,,book ,,( ,,practical ,,cook]y1 ,,= ,,ladies ,,& ,,pr(essional ,,cooks4 ,,conta9+ ,,! ,,:ole ,,sci5ce ,,& ,,art ,,( ,,prep>+ ,,human ,,food4 ,,by ,,pi]re ,,blot1 ,,pr(essor ,,( ,,ga/ronomy1 ,,& ,,f\nd] ,,( ,,! ,,new ,,york ,,cook+ ,,academy4 ,if ye be will+ & ob$i5t1 ye %all eat ! good ( ! l&4 ,,new ,,york3 ,d4 ,,appleton ,,& ,,company1 #a1 #c1 & #e ,,bond ,,/reet4 #ahhd4 ,ent]$1 accord+ to ,act ( ,congress1 9 ! ye> #ahfg1 by ,d4 ,,appleton ,,co41 ,9 ! ,cl]k's ,(fice ( ! ,di/rict ,c\rt ( ! ,unit$ ,/ates = ! ,s\!rn ,di/rict ( ,new ,york4 ,,preface4 ,food is ! mo/ important ( our wants2 we _c exi/ )\t x4 ,! man :o does n use 8 bra9 to select & prep>e 8 food1 is n above ! brutes t take x 9 its raw /ate4 ,x is to ! physique :at education is to ! m9d1 co>se or ref9$4 ,good & well-prep>$ food beautifies ! physique ! same z a good & well-direct$ education beautifies ! m9d4 ,a cook-book is l a book on *emi/ry1 x _c be us$ to any advantage if !ory is n bl5d$ ) practice4 ,x mu/ also be writt5 accord+ to ! natural products & climate ( ! c\ntry 9 :i* x is to be us$1 & ) a p]fect k ( ! prop]ties ( ! diff]5t articles ( food & condim5ts4 ,l _m o!r books1 x is n ! size t makes x practical2 we c\ld h made ?is "o twice z l>ge z x is1 )\t hav+ add$ a s+le receipt to x1 by only hav+ giv5 sep>ate ones = pieces ( meat1 birds1 fi%es1 etc41 t are ( ! same k9d & prep>$ alike4 ,all cook-books writt5 by m]e compil]s1 besides giv+ ! same receipt sev]al times1 recomm5d ! mo/ absurd mixtures z be+ ! be/ & ( ! late/ ,fr5* /yle4 ,al?\gh cook]y has made m progress )9 two or ?ree ye>s1 9 ?is c\ntry z well z 9 ,europe1 ?an x _h s9ce #ahcj1 & al?\gh all our receipts are complete1 practical1 :olesome1 & 9 accordance ) progress1 /ill !y are simple4 ,our aim has be5 to enable e h\sekeep] & pr(essional cook1 no matt] h[ inexp]i5c$ !y may be1 to prep>e any k9d ( food 9 ! be/ & mo/ :olesome way1 ) economy1 cel]ity1 & ta/e2 & also to s]ve a d9n] 9 z ord]ly a mann] z any /ew>d c d4 ,we did n int5d to make a book1 su* z t ( ,,c>eme1 :i* _c be us$ at all except by cooks ( v weal?y families1 & ) :i* "o _c make a d9n] co/+ less ?an tw5ty doll>s a head4 ,su* a book is to h\sekeep]s or pla9 cooks :at a ,lat9 diction>y is to a p]son ( m]ely elem5t>y education4 ,if we give s _m diff]5t ways ( prep>+ ! same article ( food1 x is n ) a view to complicate cook]y1 b p's ta/e is 9 food z 9 dress1 diff]+ n only 9 ! selection ( colors1 b also 9 %ape2 !re=e1 by our v>iety ( di%es & our diff]5t /yles ( decorat+ !m2 by ! ease t !y c be prep>$ 9 ! *eape/ z well z 9 ! mo/ co/ly way1 we ?9k we h met all wants & all ta/es4 ,! weal?y1 z well z ^? 9 limit$ circum/ances1 c use our receipts ) ! same advantage4 ,our division ( cook]y & ! sy/em ( arrang+ bills ( f>e1 conta9$ 9 ^! pages1 solve t great & p]plex+ "q1 especially = ladies1 h[ to arrange a bill ( f>e = e season1 to suit any numb] ( gue/s1 at a great] or less exp5se1 z !y may desire4 ,e "o kn[s t money alone _c make good di%es2 h[ev] good ! raw mat]ials may be1 !y require prop] prep>ations be=e be+ palatable & :olesome4 ,,to ,,h\sekeep]s ,,& ,,cooks4 ,a cook-book _c be us$ l a diction>y2 a receipt is l a rule ( gramm>3 to compreh5d x ?or\ghly1 x is indisp5sable to und]/& o!rs4 ,! au?or1 !re=e1 e>ne/ly recomm5ds to 8 read]s to beg9 by p]us+ c>efully ! directions1 etc41 at ! beg9n+ ( ! book1 & also ! explanations giv5 on & head+ ! diff]5t articles ( food1 be=e attempt+ ! prep>ation ( a di% = ! fir/ "t4 ,!y w ?us soon be able to prep>e any di% by m]ely read+ ! receipt4 ,if all ! explanations necess>y 7 giv5 at e receipt1 ?is "w w\ld h fill$ m ?an t5 volumes l ! pres5t4 ,we are aw>e t ! /udy ( cook]y is z un9vit+ & dry z ! /udy ( gramm> at fir/2 s is ! /udy ( e sci5ce & ev5 art2 b x becomes comp>atively easy & int]e/+ aft] a :ile4 ,m]e fl\ri% 9 a receipt w\ld h ! same effect z 9 a rule ( gramm>4 ,,to ,,cooks4 ,we ?9k ! foll[+ fri5dly recomm5dations w n be out ( place "h4 ,!y are 9 ! int]e/ ( bo? ! h\sekeep] & ! cook3 ,make use ( e ?+ good4 ,wa/e no?+1 h[ev] little x may be4 ,h no prejudices4 ,be c>eful1 clean1 & punctual4 ,always be> 9 m9d t r\t9e is ! greate/ enemy ( progress1 & t y h agre$ to fai?fully p]=m y\r daily duties = a c]ta9 consid]ation4 ,,pi]re ,,blot4 ,new ,york1 ,augu/1 #ahfg4 ,,cont5ts4 ,,page ,,cook+1 #i ,,directions1 ,,explanations1 ,,etc41 #af ,,div]s ,,receipts1 #dd ,,potages ,,or ,,s\ps1 #fa ,,sauces1 #ig ,,f>ces ,,& ,,g>nitures1 #aac ,,fi%1 #abe ,,beef1 #afb ,,mutton1 #ahd ,,veal1 #bjb ,,pork1 #bbf ,,p\ltry1 #bcg ,,game1 #bgf ,,vegetables1 #cje ,,eggs1 ,,mac>oni1 ,,& ,,rice1 #cef ,,sweet ,,di%es1 #cgf ,,pa/ry1 #dji ,,bills ,,( ,,f>e1 #dei ,,index1 #dfe ,,cook+4 ,! sci5ce & art ( cook+ may be divid$ into t5 pr9cipal p>ts2 ! re/ is all fancy4 ,^! t5 p>ts are3 ,bak+1 ,boil+1 ,broil+1 ,fry+1 ,mix+1 ,roa/+1 ,saute+1 ,season+1 ,simm]+1 & ,/ew+4 ,ta/+ is an adjunct to all4 ,bak+4--,9 bak+1 see t ! furnace or ov5 be prop]ly heat$2 "s di%es require m heat ?an o!rs4 ,look at ! object 9 process ( bak+ f "t to "t1 & especially at ! beg9n+1 turn x r\nd if necess>y1 9 case x be heat$ m on "o side ?an on ! o!r1 to prev5t burn+4 ,9 bak+ meat & fi%1 besides keep+ ! bottom ( ! pan cov]$ ) bro? or wat]1 place a piece ( butt]$ pap] ov] ! object 9 ! pan2 x n only prev5ts x f burn+1 b acts z a self-ba/+ op]ation1 & keeps ! top moi/ & juicy4 ,if ! top ( cakes bake fa/] ?an ! re/1 place a piece ( pap] on x4 ,9 mo/ ( our receipts1 we give ! degree ( heat necess>y to bake ! diff]5t objects2 x w1 no d\bt1 be f\nd valuable in=mation4 ,boil+4--,?is is ! mo/ abus$ bran* 9 cook+2 we "k t _m good-mean+ h\sewives & pr(essional cooks boil ?+s t ought to be prep>$ o!rwise1 ) a view to economy2 b a great _m d x ?r\gh laz9ess4 ,boil+ requires z mu* c>e z any o!r bran*1 b !y d n ?9k s1 & !re=e indulge 9 x4 ,ano!r abuse is to boil fa/ in/ead ( sl[ly4 ,set a small ocean ( wat] on a brisk fire & boil some?+ 9 x z fa/ z y c1 y make mu* /eam b d n cook fa/]2 ! degree ( heat be+ ! same z if y 7 boil+ sl[ly4 ,if ! object y boil1 & especially boil fa/1 conta9s any flavor1 y evaporate x1 & _c br+ x back4 ,_m ?+s are spoil$ or p>tly de/roy$ by boil+1 su* z meat1 c(fee1 etc4 ,wat] t has be5 boil$ is inf]ior = cook+ purposes1 its gases & alkali be+ evaporat$4 ,broil+4--,:atev] y broil1 grease ! b>s ( ! gridiron fir/4 ,broil+ & roa/+ is ! same ?+2 ! object 9 process ( cook+ by ei!r mu/ be expos$ to ! heat on "o side1 & ! o!r side to ! air4 ,be> 9 m9d t no "o c broil or roa/ 9 an ov51 :atev] be its con/ruction1 its process ( heat+1 or its k9d ( heat4 ,an object cook$ 9 an ov5 is bak$4 ,x is bett] to broil be=e ?an ov] ! fire4 ,9 broil+ be=e ! fire1 all ! juice c be sav$4 ,9 broil+ by gas1 !re is a great advantage4 ,! meat is plac$ "u ! heat1 & z ! heat draws ! juice ( ! meat1 ! consequ5ce is1 t ! juice be+ attract$ upw>d1 x is reta9$ 9 ! meat4 ,a gas broil] is a squ>e1 flat drum1 p]=at$ on "o side & plac$ ov] a frame4 ,broil+ on live coals or on c9d]s )\t a gridiron is c]ta9ly n bett] ?an ) "o1 z believ$ by _m2 on ! contr>y1 besides n be+ v clean1 x burns or *>s "p ( ! meat4 ,t belief comes f ! fact t :5 !y p>took ( meat prep>$ t way1 x 0 ) a sauce t g5]ally accompanies hunt]s1 fi%]m51 etc41--hung]--! mo/ savory ( all savory sauces4 ,fry+4--,t "p ( cook+ is n z difficult z x is g5]ally believ$1 & prop]ly fri$ objects are good & d n ta/e greasy4 ,to fry requires c>e1 & no?+ fri$ w ta/e greasy if x has be5 dropp$ 9 fat prop]ly heat$ & 9 en\gh ( x to imm]se ! object4 ,:5 an object ta/es greasy1 x is n because x has be5 fri$ 9 grease1 b because !re 0 n en\gh ( x1 or because x 0 n prop]ly heat$2 =1 if heat$ en\gh x closes ! pores ( ! object & c>bonizes ! ext]ior1 s t x _c absorb any4 ,directions = ,fry+4--,prep>e :at y int5d to fry accord+ to ! directions giv5 9 ! diff]5t receipts4 ,h fat1 l>d1 or oil 9 a pan1 en\gh to imm]se ! object or objects int5d$ to be fri$4 ,:5 ! fat is hot en\gh 7see bel[71 place ! object 9 a k9d ( wire basket made = t purpose1 :i* drop 9 ! fat & take (f :5 ! object is fri$4 ,x is h&y1 & !re is no dang] ( break+ ! object 9 tak+ x (f4 ,!re are objects t require to be /irr$ or turn$ ov] :ile fry+4 ,e "t y fry any ?+1 take ! fat f ! fire1 let x /& 9 a cool place = ab\t five m9utes1 !n turn x g5tly into a /one j> or pot ?r\gh a /ra9]2 let cool & put away4 ,9 turn+ ! fat1 l>d1 or oil into ! j>1 p\r s t ! dregs w be kept 9 ! pan4 ,to asc]ta9 ) accuracy :5 ! fat1 l>d1 or oil is hot en\gh to lay ! ?+s 9 ! pan1 dip a =k 9 cold wat]1 ! prongs only2 s z to reta9 b "o or two drops ( wat]1 :i* drops y let fall 9 ! fat1 & if x crackles1 x is hot en\gh4 ,ano!r way is1 :5 jets ( smoke come out ( ! fat4 ,!re are objects t require m heat ?an o!rs1 "s t are m sightly :5 br[n1 & o!rs :5 ( a pale-yell[ hue4 ,if ! object is desir$ br[n1 leave ! pan on a brisk fire :ile x is fry+2 if o!rwise1 remove x to a sl[ or less brisk fire4 ,fat is n l wat]1 :i*1 no matt] h[ fa/ y boil x1 y _c augm5t ! degree ( heat1 :ile y c t ( fat4 ,if wat]1 by boil+ x fa/1 c\ld be heat$ z mu* z fat1 x w\ld be us$ to fry 9 its /ead1 be+ *eap]4 ,mix+4--,9 mix+1 pay due att5tion to ! quantities we give 9 ! receipts2 b z ev]ybody has n ! same ta/e1 x is v easy to augm5t or dim9i% ! quantity ( salt1 pepp]1 sug>1 butt]1 etc41 s z to suit "o's own ta/e4 ,:5 ! quantity is left to ! judgm5t or ta/e ( ! cook1 t is1 :5 ! expression ab\t s mu* is made use (1 x is n necess>y !n to h ! exact quantity2 a little m or a little less _c spoil or p>tly de/roy ! di%4 ,roa/+4--,:5 an object is plac$ on ! spit accord+ to directions1 rememb] t x _c be ba/$ too (t54 ,! "t necess>y = roa/+ a piece ( meat or any ?+ else1 dep5ds z mu* ^u ! fire z ^u ! nature ( ! meat4 ,meat especially requires to be plac$ v ne> ! fire at fir/1 & !n put back by degrees4 ,!re is ne>ly z mu* diff]5ce betwe5 roa/$ & bak$ meat z !re is betwe5 broil$ & fri$ meat4 ,x is g5]ally admitt$ "h1 t ,engli% roa/-beef is s sup]ior to ,am]ican roa/-beef t x _c be comp>$ to x4 ,x is n 9 ! quality ( ! meat t ! diff]5ce lies1 b 9 ! process ( cook+4 ,meat _c be roa/$ 9 an ov51 be x 9 an ord9>y or 9 a pat5t$ "o4 ,t peculi> flavor 9 roa/$ meat is produc$ by ! air com+ con/antly 9 contact ) ! heat$ meat :ile revolv+ on ! spit4 ,cold roa/$ meat1 :5 desir$ to be s]v$ w>m1 is envelop$ 9 butt]$ pap] & plac$ on ! spit j long en\gh to w>m x4 ,saute+4--,!re is no ^w1 t we "k1 9 ! ,engli% language1 correspond+ to ! ,fr5* ^w saute4 ,x diff]s f fry+ 9 ?is3 t to fry any object requires fat en\gh to imm]se t object2 :ile to saute x1 requires j en\gh to prev5t x f scor*+4 ,vegetables1 omelets1 etc41 are saut$1 & n fri$4 ,meat or fi% cook$ 9 a fry+-pan ) a little butt] or fat1 is saut$1 & n fri$2 b ! t]m fri$ is mo/ g5]ally us$1 ! o!r be+ only kn[n to practition]s4 ,to saute requires a brisk fire2 ! quick] an object is cook$ by saute+ ! bett]4 ,season+4--,?is is ! mo/ difficult "p 9 ! sci5ce ( cook+4 ,to season is n difficult1 b to season prop]ly is q ano!r ?+4 ,x is n only necess>y to "k well h[ to /ew or roa/ a peace ( meat or any ?+ else1 b to "k h[ to season x1 to be able to judge :at quantity & :at k9d ( spices c be us$ to season su* or su* a di%1 to :at ext5t all ! spices us$ agree toge!r1 & :at ta/e & flavor !y w give to ! object ) :i* !y are cook$2 =1 if n prop]ly us$1 !y may j z likely de/roy ! ta/e & flavor ( ! object z improve x4 ,"s di%es require high & mu* season+1 o!rs j ! contr>y4 ,) a good fire & a good spit1 x is n necess>y to be a ?or\gh cook to roa/ a piece well1 b ! cook is indisp5sable to mix ! gravy or sauce ) ! prop] season+s4 ,simm]+4--,simm]+ diff]s f boil+ only 9 ! am\nt ( heat all[$ "u ! boil]1 kettle1 or pan4 ,to simm]1 is to boil z g5tly & sl[ly z possible4 ,/ew+4--,to /ew prop]ly x is necess>y to h a mod]ate fire & z ev5 z possible4 ,a brisk fire w\ld cause mu* /eam to evaporate1 :i* /eam is ! flavor ( ! object /ew$4 ,ta/+4--,?is is ! mo/ difficult1 & at ! same "t ! mo/ delicate1 "p ( season+2 x is by ta/+ t we asc]ta9 if we h season$ prop]ly4 ,9 ?is only two ( ! s5ses are engag$1 & "o ( ^? mu* m ?an ! o!r4 ,a p]son may h good feel+1 he>+1 & sight1 & = all t w\ld n be fit = prep>+ ! simple/ di%2 ! s5ses ( smell+ & ta/+ are ! ones mo/ requir$1 & )\t :i* no "o c cook prop]ly4 ,= ^! reasons we w take ! lib]ty to recomm5d to h\sekeep]s1 :5 !y h new cooks1 to in/ruct !m on _! ta/e1 & always let !m "k :5 !y h season$ too mu* or too little4 ,to ! cooks we w say1 d n season accord+ to y\r own ta/e1 if ! p]sons = :om y cook d n l x4 ,if ! h\sekeep] w\ld give 8 or h] c&id & frank op9ion ( ! di%es to ! cook1 & if ! latt] be n /ubborn1 ! be/ results might be obta9$ & bo? w\ld be b5efit$ by x4 ,t ought to be done e day :ile mak+ ! bill ( f>e4 ,to ta/e a sauce1 z well z to "k if a ?+ is good to eat1 we _c tru/ ei!r our eyes1 f+]s1 or e>s2 we !n h rec\rse1 fir/ to our smell+1 & !n to our ta/+3 s d mo/ animals4 ,we always comm5ce by smell+1 & :5 t s5se is satisfi$ z f> z x is conc]n$1 we !n apply our ta/+ qualities2 & if t la/ "o is1 9 its turn1 satisfi$ also1 we proce$1 t is1 we ma/icate1 if ma/ication is necess>y1 & !n swall[4 ,,directions1 ,,explanations1 ,,etc4 ,,anise4 ,anise comes f ,egypt1 & is us$ z a spice4 ,,apricot4 ,?is is a native ( ,arm5ia4 ,x is s]v$ l plums & pea*es2 9 salad1 compote1 etc4 ,,bacon4 ,nev] use smok$ bacon or ham1 except :5 especially direct$4 ,! smoky ta/e w\ld spoil ! di%4 ,,ba9-,,m>ie4 ,a ba9-m>ie is a l>ge vessel ( hot or boil+ wat]1 9 :i* saucepans1 kettles1 m\lds1 etc41 are plac$ to prep>e or w>m food4 ,x is also us$ to keep any k9d ( food w>m1 :5 some?+ is ready to s]ve1 & ! "t has n come2 ! ut5sil conta9+ x is plac$ 9 hot wat]1 & x n only keeps x w>m1 b !re is almo/ no evaporation :ile 9 x4 ,x does n boil away ei!r4 ,!re are ?+s t are mu* m delicate :5 prep>$ or w>m$ 9 hot wat]4 ,"o ut5sil made = t purpose1 & ( brass1 ) comp>tm5ts1 is m h&y1 b a l>ge saucepan may be us$ 9 its /ead4 ,:5 any ?+ is 9 ! ba9-m>ie1 ! wat] %\ld n be all[$ to boil fa/ en\gh ei!r to upset ! pans or get into !m4 ,,bake-,,pans4 ,a bake-pan = bak+ meat1 fi%1 or any o!r object t requires liquor ( any k9d1 mu/ h bord]s 9 ord] to hold t liquor2 b a bake-pan = cakes or any o!r object t does n require any liquor1 or t does n turn liquid 9 bak+1 is bett] )\t bord]s--t is1 a simple piece ( %eet iron ( a size to g easily 9 ! ov54 ,,bay-,,leaf4 ,?is is kn[n also "u its ,fr5* "n lauri]4 ,x is us$ z a spice2 x is exce$+ly *eap & is excell5t to flavor sauces1 gravies1 etc4 ,x comes especially f ,italy1 :]e x is us$ to pack figs1 oil1 & diff]5t fruits4 ,,beets4 ,! r$ beet is mu* us$ to decorate diff]5t di%es4 ,x is boil$1 !n pickl$1 cut 9 fancy %apes1 ei!r ) a knife or ) pa/e-cutt]s1 & ta/efully plac$ on or ar\nd ! object x is us$ to decorate4 ,x is s]v$ z a hors-d'oeuvre1 pickl$1 & cut 9 slices4 ,to boil4--,set x on a good fire 9 a pan1 cov]$ ) cold wat]1 & boil g5tly till done4 ,! beet mu/ n be t\*$ at all ) any ?+ r\gh1 = if ! sk9 or root is cut or brok51 all ! color goes away 9 boil+1 x is n fit to decorate1 & loses mu* ( its quality4 ,:5 y buy beets1 see t !y are n bruis$1 & t ! root is n brok54 ,,brais+4 ,brais+1 9 cook]y1 means to cook any ?+ ) fire "u & ^u ! pan1 kettle1 or o!r ut5sil4 ,a good ov5 is by f> m easy1 & answ]s p]fectly ! purpose4 ,an ov5 n only w>ms ! "u & upp] p>ts ( ! ut5sil1 b all ar\nd x also4 ,,bun* ,,( ,,season+s4 ,x is compos$ ( p>sley1 ?yme1 bay-leaf1 & cloves1 & sometimes a clove ( g>lic is add$4 ,place ! sprigs ( p>sley 9 ! left h&1 r spread1 lay ! o!rs on & 9 ! middle ( ! p>sley1 & envelop !m 9 x z well z possible1 !n tie ! :ole ) tw9e4 ,z all ^! season+s are nev] s]v$ except :5 *opp$1 !y are m easily tak5 out ?an if !y 7 n ti$ toge!r4 ,,butt]$ ,,pap]4 ,dip 9 lukew>m butt] a piece ( :ite pap] ( ! size y want1 & envelop ! piece to broil or roa/ ) x4 ,tie ! pap] ar\nd ) tw9e or co>se ?read4 ,,oil$ ,,pap]4 ,! only diff]5ce betwe5 oil$ & butt]$ pap] is1 t x is dipp$ 9 sweet or olive oil in/ead ( butt]4 ,,catsup4 ,bew>e ( :at is sold "u ! "n ( catsups & pickles2 _m cases ( dyspepsia1 debility1 & consumption come f us+ su* /uff4 ,,cavi>e4 ,x is made ) ! roes1 h>d & s(t1 ( ! /]let4 ,x is import$ f ,russia1 & is s]v$ z a hors-d'oeuvre1 ) slices ( lemon & toa/4 ,,c]velas1 ,,saucissons1 ,,etc4 ,c]velas1 saucissons1 z well z smok$ sausages1 are pork-but*]s' prep>ations1 cut slantwise 9 v ?9 slices1 & s]v$ z hors-d'oeuvre1 ) p>sley 9 ! middle ( ! di%4 ,,*eese4 ,*eese is ! fir/ plate ( dess]t to be p>tak5 (4 ,a d9n] )\t *eese is l a h&some lady ) b "o eye4--,brillat-,sav>94 ,*eese takes away all ! ta/e t might be left f prec$+ di%es1 & by t means prep>es ! palate = ! appreciation ( ! good ?+s1 ! delicate flavors ( ! dess]t & w9es4 ,,co*9eal4 ,co*9eal1 or c>m9e4 ,buy ! co*9eal 9 p[d]1 prep>$ = cook+ purposes1 mix "s 7say ! size ( half a split pea7 ) a few drops ( cold wat] & mix t aga9 ) :at y wi% to color4 ,! quantity ( co*9eal is accord+ to ! quantity ( mixture & also accord+ to h[ deep ! color is desir$4 ,,*]vil4 ,?is comes f ,italy1 & is us$ 9 salad & z a spice4 ,,col&]4 ,besides ! ord9>y col&]1 x is necess>y to h a f9e "o4 ,we mean1 by a f9e col&]1 "o ) holes half ! size ( ! ord9>y ones1 t is1 j betwe5 ! col&] & /ra9]4 ,a col&] %\ld n h holes on ! sides2 x is h&i] & m clean ) holes at ! bottom only4 ,,curry4 ,we ?9k t curry is v good & necess>y on ! bord]s ( ! ,ganges ,riv]1 & = t v reason we ?9k also t x ought to be es*ew$ on ! bord]s ( ! ,hudson1 ,delaw>e1 ,ohio1 & !reab\ts4 ,we _c describe curry bett] ?an by giv+ "h ! answ] 7v]batim et lit]atim7 ( a g5tleman :o has liv$ a few ye>s 9 ,java1 to a "q on ! prop]ties & qualities ( curry4 ,he said t he ?\ght x good & ev5 necess>y to use "s !re on acc\nt ( ! climate1 b e "t he _h eat5 x he ?\ght he 0 swall[+ boil+ alcohol or live coals4 ,,d9+-,,room4 ,x mu/ be well v5tilat$ & light$4 ,! be/ degree ( temp]ature is ab\t #ff degrees ,fahr4 ,,di%4 ,a di% ought to be *>m+ to ! eye1 flatt]+ to ! smell1 & delici\s to ! ta/e4 ,,dra9+4 ,to dra91 is to put 9 a col&] any ?+ t has be5 soak$1 wa%$1 or boil$1 etc41 9 wat] or any o!r liquid1 9 ord] to dry x1 or at lea/ to let drop f x ! wat] or o!r liquid t may be 9 x4 ,salads ( gre5s1 z a g5]al ?+1 are dra9$ aft] be+ wa%$1 be=e putt+ !m 9 ! salad-di%2 !y mu/ be dra9$ z dry z possible1 b )\t press+ on !m1 z x w\ld wilt ! leaves1 & give ! salad an unsightly appe>ance4 ,,du/+4 ,a pan1 aft] be+ butt]$ or greas$1 is du/$ ) fl\r1 sug>1 or ev5 bread-crumbs1 to prev5t ! mixture t is put 9 x f /ick+4 ,sug>1 etc41 may also be spr9kl$ ov] di%es ) a dr$g]4 ,,dr9k+4 ,:5 we>y1 or cold1 or w>m1 or exhau/$1 we dr9k 9 pref]5ce to eat+1 because we feel ! effect in/antane\sly2 :ile aft] eat+ ev5 ! mo/ sub/antial food1 we d n feel ! effect = "s "t4 ,:5 exhau/$ & :5 imm$iate relief is necess>y1 ! be/ dr9ks are bro?1 *ocolate1 milk1 or wat] sweet5$ ) sug>4 ,x is m ?an a mi/ake to dr9k w9es or liquors at su* a "t2 x is really committ+ sl[ suicide4 ,:5 only ?ir/y1 )\t exhau/ion1 we ought to dr9k cold wat] ) a teaspoon4 ,:5 ?ir/y & heat$1 ! fir/ ?+ to d is to dip ! h&s 9 cold wat] deep en\gh j to cov] ! wri/s2 !n dip a t[el 9 ! wat]1 lay x on ! =ehead1 & !n dr9k cold wat] ) a teaspoon4 ,a few drops ( v9eg> or lemon-juice may be add$ to ! wat]4 ,if exce$+ly hot1 keep y\r h&s 9 cold wat] & ! t[el on y\r =ehead at lea/ "o m9ute be=e dr9k+4 ,,hot ,,wea!r4 ,a rem>k or two on eat+ & dr9k+ 9 hot wea!r are always 9 season4 ,gre5 vegetables1 prop]ly cook$1 are c]ta9ly heal?ful 9 w>m wea!r2 b x is a mi/ake to ?9k t meat %\ld be exclud$ f summ] diet4 ,! hott] ! wea!r1 ! m ! sy/em wa/es1 & !re=e ! m we mu/ supply4 ,9 ord] to keep ! body 9 a heal?ful condition1 meat ought to be eat5 at lea/ once a day 9 summ]-"t4 ,x w\ld be well to v>y ?is programme by tak+ "o meal ( fi% on e o!r day4 ,fat %\ld be disus$ z mu* z possible4 ,a v little good butt] ) y\r fre% radi%es at breakfa/ is z mu* fat z is necess>y4 ,,cold ,,wea!r4 ,fat meat is good 9 w9t] & is reli%$2 s are dry vegetables & sac*>9e sub/ances4 ,,food4 ,nature has provid$ man ) a m9d1 9 ord] t he %\ld /udy :at k9d ( food suits 8 con/itution2 he :o does n d x1 is n above ! l[] animals4 ,good ?+s h be5 made by ! ,creator = good p1 fl[]s h c]ta9ly n be5 made = brutes1 ei!r quadrup$ or bip$4--,jeff]son4 ,x is f good ?+s t1 9 a human po9t ( view1 we d]ive ! /r5g? necess>y to our limbs1 let u p>take ( ! same & be ?ankful4--,rev4----,*adb&4 ,h y\r food select$ & prep>$ accord+ to con/itution1 occupation1 climate1 age1 & sex4 ,wa/e 9 females is great] ?an 9 males4 ,animals1 g5]ally1 are v c>eful 9 select+ _! food4 ,a tempor>y bloat$ness may be obta9$1 especially ) ! "y1 by eat+ mu* f>9ace\s food1 su* z pancakes1 etc41 b x does n la/1 & is sure to br+ on disease or sickness1 or bo?4 ,man is omnivor\s1 & mu/ be f$ accord+ly4 ,extreme leanness comes f want ( prop] food1 ei!r 9 y\? or old age4 ,x is n ! am\nt t is eat5 :i* n\ri%es1 b ! am\nt t is dige/$2 an excess ( food is z bad z a lack ( x4 ,good & well-bak$ bread is nutriti\s & heal?ful1 :ile unbak$ bread is heavy & difficult ( dige/ion4 ,take at lea/ half an h\r's re/ aft] a he>ty meal1 = m9d & /oma* _c "w at ! same "t4 ,nev] eat :5 angry1 or tir$1 or :5 heat$2 b be z cool & z gay z possible1 = food be+ expos$ to a heat ( ab\t #ajj degrees ,fahr1 9 ! /oma*1 w\ld f]m5t in/ead ( dige/+4 ,take a he>ty b by no means heavy d9n]4 ,eat sl[ly1 at regul> h\rs1 & ma/icate well1 b d n bolt y\r food1 or eat any ?+ t does n ta/e good4 ,dr9k sl[ly1 mod]ately1 & always ta/e be=e swall[+4 ,v>y y\r food z mu* z possible4 ,always h at lea/ "o di% ( vegetables = d9n]1 besides meat1 & also ripe fruit4 ,see t e ?+ y eat or dr9k is ( a good quality1 :olesome & prop]ly prep>$4 ,,economy4 ,!re is n a ^w s mu* misus$ 9 cook+ z ! ^w economy4 ,prejudice comes = a l>ge %>e 9 ! use ( x4 ,h[ _m ?+s are ?r[n away1 or wa/$ by m]e prejudice or ignorance6 ,x is (t5 f economy t a woman wa%es meat1 because "s "p ( x does n look clean4 ,in/ead ( wa%+ x1 d n buy x2 or1 if b\ght1 cut (f a ?9 slice & ?r[ x away3 x is m economical ?an wa%+ ! :ole piece1 :i* y p>tly de/roy by ! process4 ,x is ) a view to economy1 t an old1 bad cu/om prevails ( boil+ c(fee4 ,:at an economy ( s5d+ ! be/ "p ( ! c(fee 7! aroma7 to ! attic1 & ! re/ to ! d9+-room4 ,a bad dr9k c be made *eap] ) _m ?+s ?an ) c(fee4 ,tea is also boil$ ) an eye to economy4 ,,egg-,,beat]4 ,we h tri$ five diff]5t k9ds 9 ,bo/on1 be=e a l>ge audi5ce & on ! dem& ( an inv5tor ( "o1 b none c\ld beat eggs z well z a common h&-beat]4 ,! :ites ( ! eggs c\ld n be rais$ ) any ( ! o!rs mu* m ?an half z mu* z ) ! common "o2 & besides1 c\ld n be beat5 /iff4 ,_m p]sons d n succe$ 9 mak+ cakes ( diff]5t prep>ations 9 :i* :ites ( eggs beat5 to a /iff fro? are us$1 because ! eggs are n prop]ly beat54 ,any t9smi? c make an egg-beat]4 ,x is g5]ally made ) t9-wire1 b may be made ) brass-wire4 ,) ! cut bel[1 z a model1 x c be easily made4 ,illu/ration ,! h&le a is ( t91 into :i* ! t9 wires b are fa/5$ & sold]$4 ,,errors ,,9 ,,cook+4 ,ignorance produces abuse or error1 or bo?4 ,blissful ignorance may be a f9e ?+ 9 "s cases1 b ei!r 9 prep>+ or p>tak+ ( food1 x is c]ta9ly m ?an an abuse1 x is a dang]\s error4 ,x is by ignorance or disease t man abuses w9e or any o!r liquor4 ,x is by ignorance or prejudice t _m es*ew ! be/ & mo/ heal?ful ( condim5ts1 su* z g>lics1 onions1 etc4 ,!y dislike !m on acc\nt ( _! pung5t ta/e :5 raw1 n kn[+ t :5 cook$ x is all evaporat$4 ,_! pung5t ta/e comes f ! volatile oil !y conta91 & :i* evaporates 9 cook+2 x _c be reta9$1 b _! sug> is reta9$1 & gives su* a good flavor to gravies & sauces4 ,,f5nel4 ,?is is said to be a native ( ! ,can>y ,isl&s2 x has a v /rong ta/e1 & is us$ z a spice1 especially 9 blood pudd+4 ,! ,romans us$ a great deal ( x4 ,,fig4 ,! fig-tree comes f ,mesopotamia4 ,figs are g5]ally s]v$ z hors-d'oeuvre1 or us$ 9 pudd+s1 etc4 ,,f9es ,,h]bes4 ,p>sley & cives *opp$ f9e1 & us$ = omelets1 or ) cold meat1 sauces1 etc41 are call$ ?us4 ,,fl\r4 ,9 cook+1 new fl\r is n z good z old2 x does n ?ick5 z well & z fa/4 ,,foies ,,gras4 ,foies1 or pates de foies gras are made ) geese-liv]s1 fre% fat pork1 truffles1 ham1 f9es h]bes1 & spices4 ,!y are always s]v$ cold z a releve or entree1 b mo/ g5]ally !y are us$ = lun* or supp]4 ,,fruit-,,cor]4 ,!re are _m sizes 9 ! set1 to core f a p9eapple to a *]ry4 ,illu/ration ,,galant9e4 ,! ^w galant9e means a bon$ bird1 or a bon$ %\ld] ( veal4 ,,glaz+4 ,glaz+ is g5]ally done by means ( a bru% or ) fea!rs4 ,a beat5 egg1 or syrup1 or jelly1 or egg & sug>1 etc41 are us$ to glaze cakes1 etc4 ,x is done by dipp+ ! bru% into ! egg or jelly1 & by spread+ x on ! cake or o!r object be=e bak+ or be=e s]v+1 z direct$ 9 ! diff]5t receipts4 ,x is also done by sift+ p[d]$ sug> on cakes :i* are put back 9 ! ov5 = a %ort "t--t is1 ! "t necess>y to melt ! sug>4 ,,indige/ion4 ,a cup ( tea & camomile1 half ( ea*1 ) a few drops ( orange-fl[] wat]1 & ! :ole well sweet5$ & tak5 w>m1 is v good aft] hav+ eat5 some?+ difficult to dige/4 ,,italian ,,pa/es4 ,mac>oni1 v]micelli1 & ! l dry pa/es1 are call$ ,italian pa/es1 :atev] ! %ape--r\nd1 oval1 or />-l4 ,,is+lass4 ,x is sometimes us$ in/ead ( gelat9e to make jellies4 ,,jelly-,,bag4 ,make a conical bag ( good :ite flannel1 ab\t tw5ty in*es long1 fifte5 in*es broad at "o end :5 spread on a flat surface1 or ab\t ?irty in*es 9 circumf]5ce1 ! o!r end be+ ! po9t4 ,sew to x f\r pieces ( :ite tape at ! l>ge end1 & at equal di/ances1 s t two /icks may be run into !m4 ,! /icks are plac$ on *airs or some?+ else1 9 ord] to h ! po9t ( ! bag ab\t "o foot f ! floor4 ,x is !n ready to pass ! jellies ?r\gh x4 ,illu/ration ,,kit*5 ,,ut5sils4 ,ga/ronomi/s use1 9 pref]5ce to any ?+ else1 crock]y or e>!n pans2 or1 = want ( ^!1 block-t9 pans4 ,copp] is1 9 ! end1 ! *eape/ ( all2 b ,am]ican cooks d n l !m because !y require too mu* c>e & mu/ be exam9$ e day2 to prev5t any accid5t1 x is necess>y to keep ! inside prop]ly l9$4 ,_m indispositions are caus$ by food prep>$ 9 copp] n prop]ly l9$2 ev5 food all[$ to cool 9 a well-l9$ pan w\ld be dang]\s4 ,pans l9$ ) porcela9 are excell5t1 b ! tr\ble ) !m is1 t !y crack1 & aft] t _c be clean$2 some?+ w always rema9 betwe5 ! l9+ & ! iron1 & spoil e ?+ cook$ 9 !m4 ,! t9-l9$ are pref]able1 on acc\nt ( be+ easily clean$ by means ( a small bir*-broom1 wa%+-soda1 & boil+ wat]4 ,,lait ,,de ,,p\le4 ,mix well 9 a tumbl] a yolk ( egg & a teaspoonful ( sug>2 !n add a few drops ( orange-fl[] wat] 7eau de fleur d'orang]72 p\r boil+ wat] on ! :ole1 little by little1 /irr+ ! :ile1 & dr9k w>m4 ,! quantity ( wat] is accord+ to ta/e4 ,a gill ( wat] to a yolk ( egg makes x ?ick en\gh4 ,x makes an excell5t dr9k1 to be tak5 j be=e retir+1 = p]sons ) c\gh4 ,,l>d4 ,nev] buy l>d ready made if y c help x1 b take hog's fat1 ! "p envelop+ ! kidneys1 or leaf l>d1 & *op x f9e1 put x 9 a ca/-iron or crock]y kettle ) a bay-leaf & a /alk ( ?yme to e two p\nds ( fat2 set on a mod]ate fire1 & z soon z x beg9s to melt1 take ! melt$ "p out ) a ladle1 & put x 9 a /one j> or pot2 be c>eful n to take any pieces ( fat n yet melt$4 ,cont9ue t process till x is all melt$4 ,! dry or h>d "p t rema9s at ! bottom ( ! kettle :5 done is no good4 ,l>d made ?us is z :ite z sn[1 & may be kept a long "t4 ,:5 !re is wat] 9 l>d1 x flies all ov] ! fire2 9 t case1 boil x a few m9utes ) a cov] on ! pan1 & !n use4 ,,fat ,,= ,,fry+4 ,take beef suet1 ! "p ar\nd ! kidneys1 or any k9d ( fat1 raw or cook$2 remove z mu* z possible fibres1 n]ves1 ?9 sk91 or bones2 *op x f9e1 put x 9 a ca/-iron or crock]y kettle2 add to x ! fat y may h skimm$ f ! top ( bro?1 sauces or1 gravies4 ,set ! pan on a mod]ate fire2 boil g5tly = ab\t fifte5 m9utes1 skim x well dur+ ! process2 take f ! fire1 let x /& ab\t five m9utes1 & !n /ra94 ,put x 9 a /one j> or pot1 & keep x 9 a dry & cool place4 ,cov] ! j> :5 p]fectly cold4 ,x is z good z l>d & m h&y2 x does n fly ov] ! pan l l>d4 ,a c>eful cook seldom buys fat2 g5]ally !re is en\gh com+ f skimm+ ( bro?1 sauces1 & gravies1 = e purpose4 ,,to ,,cl>ify ,,fat4 ,set ! fat on a mod]ate fire 9 a pan1 & z soon z x comm5ces to boil1 place a slice ( bread dri$ 9 ! ov5 9 x1 boil g5tly = ab\t half an h\r2 take f ! fire1 let x settle = a few m9utes2 remove ! bread1 turn g5tly into a j> or pot1 leav+ ! dregs 9 ! pan4 ,*ick51 ,turkey1 & ,goose ,fat4--,! fat ( ! above birds is nev] us$ to fry1 b to saute in/ead ( butt]4 ,to make omelets x is excell5t2 an omelet is :it] & m sightly made ) *ick5-fat ?an :5 made ) butt]4 ,x is cl>ifi$ z direct$ above4 ,,game-,,fat4 ,game-fat c be us$ in/ead ( o!r fat & also in/ead ( butt]1 to saute1 or :at is g5]ally call$ p>tly fry1 game2 x may also be us$1 in/ead ( butt] to bake game4 ,x mu/ be cl>ifi$ long] ?an o!r fat1 b 9 ! same way4 ,! boil+ ( fat ) wat]1 z indicat$ 9 "s cook-books1 is only a fancy & extra "w1 x has no effect :atev] on ! fat4 ,x is ! same by keep+ x = h\rs 9 a ba9-m>ie2 x does n *ange x 9 ! lea/4 ,,batt] ,,= ,,fry+4 ,= fry+ ,vegetables4--,put ?ree tablespoonfuls ( fl\r 9 a b[l ) two yolks ( eggs1 & cold wat] en\gh to make a k9d ( ?9 pa/e1 !n add salt & half a teaspoonful ( sweet oil2 mix well4 ,beat ! two :ites ( ! eggs to a /iff fro? & mix !m ) ! re/4 ,put ! batt] away 9 a cold place = at lea/ two h\rs1 & use4 ,x mu/ n be put away long] ?an = half a day4 ,ano!r4--,proce$ z above 9 e p>ticul>1 except t y use milk in/ead ( wat]4 ,= fry+ ,fi%4--,make x exactly z ! above1 except t y d n use any oil4 ,= fry+ ,fritt]s4--,mix well toge!r 9 a b[l ?ree tablespoonfuls ( fl\r ) two yolks ( eggs & cold wat] en\gh to make a ?9 pa/e2 add a p9* ( sug>1 rum or br&y1 or any o!r liquor1 accord+ to ta/e1 f "o to ?ree or f\r tablespoonfuls1 mix well aga91 & put away = at lea/ two or ?ree h\rs1 b n long] ?an twelve h\rs4 ,eggs & ,crumbs = fry+4--,! eggs are beat5 z = omelets1 ) a little salt4 ,! objects to be fri$ are dipp$ 9 ! eggs fir/1 !n roll$ 9 bread-crumbs & fri$4 ,ano!r4--,:5 roll$ 9 bread-crumbs z above2 dip aga9 9 ! eggs1 roll aga9 9 bread-crumbs & fry4 ,ano!r4--,dip ! object 9 melt$ butt]1 !n 9 eggs1 & roll 9 bread-crumbs2 fry4 ,,l>d+4 ,all pork-but*]s sell salt pork = l>d+4 ,cut x 9 slices & !n by cutt+ ! slices across x makes squ>e /rips or fillets4 ,! /rips mu/ be ( a prop] size to be easily ins]t$ into ! l>d+-ne$le1 & are ab\t two in*es & a half long4 ,:5 ! ne$le is run half way ?r\gh ! meat1 ins]t ! salt pork into x1 pull ! ne$le (f & leave ! salt pork inside ( ! meat1 bo? ends ( x /ick+ out4 ,if x 7 runn+ ?r\gh1 t is1 if ! salt pork 7 pull$ (f ) ! ne$le1 mo/ likely ! /rips are too small2 !n pull sl[ly1 & :5 ! salt pork is f> en\gh into ! meat1 press on x ) ! f+] & pull ! ne$le1 x w !n /ay 9 its prop] place4 ,x is bett] to cut a few /rips fir/ & try if !y are ( a prop] size4 ,if1 9 pull+ (f ! ne$le1 ! salt pork does n ent] ! meat1 ! /rips are too l>ge4 ,if ! /rips are ( a prop] size & break :ile pull+ ! ne$le (f1 !n ! pork is n good4 ,fric&eau1 sweetbreads1 birds1 etc41 are l>d$ 9 ! same way4 ,= beef a la mode1 x is describ$ 9 ! receipt4 ,,l>d+-,,ne$le4 ,! be/ are made ( brass4 ,^? t are sold = /eel are g5]ally ( iron1 & break easily4 ,^? = beef a la mode are ( /eel1 & mu/ be flat ne> ! po9t1 9 ord] to cut ! meat4 ,,leav54 ,knead f\r ounces ( fl\r ) bak]'s yea/1 en\gh to make a r ?ick d\gh2 give x ! %ape ( a r flat apple2 ) a %>p knife make two cuts on ! top & across1 & ?r\gh ab\t "o-?ird ( ! pa/e2 put ! pa/e 9 a pan ( lukew>m wat]4 ,9 a few m9utes x w float2 take x (f & use !n aft] x has float$ ab\t two m9utes4 ,,meat4 ,! "t x takes to cook meat dep5ds z mu* on ! quality ( ! meat z on ! fire4 ,"s p]sons l meat m done ?an o!rs2 9 _m cases y mu/ consult y\r own ta/e or t ( y\r gue/s4 ,beef1 lamb1 mutton1 & game1 may be eat5 r und]done1 accord+ to ta/e2 dome/ic f[ls mu/ be prop]ly cook$2 b pork & veal mu/ always be ov]done1 or else x is v un:olesome1 if n dang]\s4 ,! foll[+ table may be us$ z a guide3 ,be> & ,buffalo1 a five-p\nd piece1 #e to #g hrs4 ,wild ,bo> & ,wood*uck1 ,d4 d4 #c to #d hrs4 ,beef1 ,d4 d4 #a hr4 #cj m4 ,d4 a t5 p\nd piece1 #b hrs4 #cj m4 ,capon1 a l>ge "o1 #a h\r4 ,*ick51 a middl+-siz$ "o1 #de m94 ,duck1 a l>ge "o1 #de m94 ,d4 a small "o1 #cj m94 ,goose1 a l>ge "o1 #b h\rs4 ,d4 a small "o1 #a hr4 #cj m4 ,gr\se1 ,hea?cock1 ,snipe1 & ,w'dcock1 a fat "o1 #cj m94 ,d4 d4 d4 d4 a lean "o1 #bj m94 ,gu9ea ,f[l1 a middl+-siz$ "o1 #a h\r4 ,h>e1 an old "o1 #a hr4 #cj m4 ,d4 a "y "o1 ab\t #a hr4 ,lamb & ,kid1 a l>ge qu>t]1 #a h\r4 ,d4 d4 a small "o1 #de m94 ,mutton1 a f\r-p\nd piece1 #a h\r4 ,d4 a six #a hr4 #cj m4 ,p>tridge1 ,pheasant1 & ,prairie-,h51 a middl+-siz$ "o1 #cj to #de m4 ,pigeon1 "o1 #cj m94 ,pork1 a two-p\nd piece1 #a hr4 #ae m4 ,d4 a f\r #b h\rs4 ,quail1 "o1 #bj m94 ,suck+-,pig1 a l>ge "o1 #b hrs4 #cj m4 ,d4 d4 a small "o1 #b h\rs4 ,rabbit1 a middl+-siz$ "o1 #cj to #de m94 ,rob91 ,blackbird1 ,fig-peck]1 ,high-hold]1 ,lapw+1 ,mead[ ,l>k1 ,plov]1 ,re$-bird1 ,?ru%1 ,yell[-bird1 & o!r small birds1 #ae to #bj m94 ,turkey1 a l>ge "o1 #a hr4 #cj m4 ,d4 a small "o1 ab\t #a h\r4 ,veal1 a two-p\nd piece1 #a hr4 #ae m4 ,v5ison1 a f\r ab\t #a h\r4 ,! foll[+ table may be us$ z a guide to "k h[ long meat may be kept1 9 a cool1 dry1 & d>k place2 & protect$ f flies or o!r insects3 ,9 ,summ]4 ,9 ,w9t]4 ,be> & ,buffalo1 #c to #d days4 #aj to #ae days4 ,wild ,bo> & ,wood*uck1 #c to #d #h to #aj ,beef & ,pork1 #b to #d #f to #aj ,capon1 #b to #c #d to #h ,*ick51 old "o1 #c to #d #d to #aj ,d4 "y "o1 #a to #b #b to #f ,de]1 ,p>tridge1 ,pheasant1 ,prairie-,h51 ,quail1 ,gu9ea-,f[l1 & ,turkey1 #b to #c #f to #aj ,duck & ,goose1 #c to #d #d to #h ,h>e & ,rabbit1 #b to #c #d to #h ,gr\se1 ,hea?cock1 ,snipe1 & ,woodcock1 #c to #d #h to #ae ,lamb1 ,kid1 ,suck+ ,pig1 & ,veal1 #b to #c #c to #f ,mutton1 #b to #c #f to #aj ,pigeons1 ,blackbirds1 ,fig-peck]s1 ,high-hold]s1 ,lapw+s1 ,mead[ ,l>ks1 ,plov]s1 ,re$-birds1 ,rob9s1 ,?ru%es1 ,yell[-birds1 & o!r small birds1 #b to #c #f to #aj ,! "t mu/ be r$uc$ "o-half 9 summ]1 9 /ormy or damp wea!r1 & "o-?ird 9 w9t]1 9 ?aw+ or ra9y wea!r4 ,fi%4--,:5 clean$ & prep>$ z direct$1 place x 9 a crock]y /ewpan1 cov] x ) cold wat]1 add a little salt1 two or ?ree sprigs ( ?yme1 & "o or two bay-leaves4 ,x w keep ?us = "s "t4 ,,m\lds4 ,m\ld = ,meat ,pies4--,a m\ld = meat pies may be r\nd or oval2 x mu/ be 9 two pieces1 fa/5$ toge!r by a k9d ( h+e4 ,:5 ! pie is bak$1 ! wire p9 hold+ ! m\ld is pull$1 & ! m\ld remov$4 ,illu/ration ,m\ld = ,pies1 ,jellies1 etc4--,?is m\ld may be us$ = any ?+ t requires a m\ld2 x may also be r\nd1 oval1 or ( any o!r %ape4 ,illu/ration ,,olives4 ,fre% & ripe !y are s]v$ z dess]t ) o!r fruit4 ,pres]v$1 !y are s]v$ z a hors-d'oeuvre1 & us$ to flavor & decorate diff]5t di%es4 ,olives z well z s>d9es are heal?ful & consid]$ "o ( ! be/ hors-d'oeuvre4 ,,osmazome4 ,osmazome is f\nd 9 beef1 mutton1 full-gr[n dome/ic f[ls1 v5ison1 & game2 9 ! latt]1 :5 ! bird or animal is adult4 ,9 meat s\p1 ! osmazome is ! soluble "p ( ! meat t dissolves 9 boil+1 & makes nutriti\s bro?4 ,9 broil$ or roa/$ pieces1 x is t "p :i* makes a k9d ( br[n cru/ on ! surface ( ! meat1 & also ! br[ni% "p ( ! gravy4 ,*ick51 lamb1 suck+-pig1 veal1 etc41 d n conta9 any osmazome4 ,,p>sley1 ,,*]vil1 ,,?yme1 ,,cel]y1 ,,sage1 ,,etc41--,,= ,,w9t] ,,use4 ,hang 9 ! %ade1 "u a %$1 or 9 a g>ret1 & 9 a clean & dry place1 "s small bun*es ( p>sley1 *]vil1 cel]y1 etc41 ! roots upw>d2 leave !m ?us till p]fectly dry1 !n place !m 9 y\r spice-box = w9t] use4 ,! be/ "t = dry+ !m is at ! end ( ,octob] or ! beg9n+ ( ,novemb]2 dig !m up 9 f9e & dry wea!r1 s z to h !m clean )\t wa%+4 ,soak 9 cold wat] half an h\r be=e us+4 ,,:ite ,,pepp]4 ,?is is black pepp] decorticat$4 ,put pepp]corns 9 a b[l1 cov] ) cold wat]1 & leave ?us till ! sk9 is t5d]2 !n dra94 ,take ! sk9 (f1 let x dry1 gr9d x2 place ) y\r o!r spices1 & use :]e direct$4 ,x takes _m days = ! sk9 to become t5d]4 ,,quality ,,( ,,meat1 ,,fi%1 ,,vegetables1 ,,fruit1 ,,etc4 ,! quality ( meat dep5ds entirely on ! quality ( food ) :i* ! animal has be5 f$4 ,= fi%1 ! ta/e or quality is accord+ to ! k9d ( wat] 9 :i* !y h liv$2 fi% f a muddy pond smell ( mud1 :ile fi% f a cle> brook are delici\s4 ,! same diff]5ce exi/s 9 vegetables & fruit2 _! quality is accord+ to ! quality or nature ( ! gr\nd 9 :i* !y h be5 gr[n4 ,,pa/ry-,,bag4 ,a bag = pa/ry is made ) ?ick1 /rong l952 ( a conical %ape1 ab\t "o foot long1 eight in*es broad at "o end :5 spread on a flat surface1 & :i* makes ab\t sixte5 in*es 9 circumf]5ce1 & only "o in* & a qu>t] at ! o!r end1 & 9 :i* latt] end a t9 tube is plac$1 s t ! small] end ( ! t9 tube w come out ( ! small] end ( ! bag4 ,putt+ !n "s mixture into ! bag & by press+ f ! upp] end d[nw>d1 ! mixture w come out ( ! t9 tube4 ,,raw ,,mat]ials4 ,if ,am]ican cook]y is inf]ior to any o!r g5]ally1 x is n on acc\nt ( a want ( ! fir/ two requisites--raw mat]ials & money to buy !m2 s !re is no excuse = x1 bo? are giv5 to ! cooks4 ,"h1 :]e m>kets rival ! be/ m>kets ( ,europe & ev5 surpass !m 9 abundance1 x is really a pity to live z _m d live4 ,,scallop$ ,,knife4 ,?is knife is us$ to cut beets1 c>rots1 turnip-root$ cel]y1 potatoes1 radi%es1 & turnips2 9 slices1 r\nd1 oblong1 or ( any o!r %ape2 ei!r to decorate di%es1 or to be s]v$ alone or ) some?+ else1 or to be fri$4 ,illu/ration ,! annex$ cuts w give an idea ( :at c be done ) x4 ,x is und]/ood t ! vegetables are peel$ fir/4 ,illu/ration ,,%allots4 ,%allots come f ,syria4 ,%allot is /rong] ?an g>lic & onion2 a real ,t>t> sauce _c be made )\t %allot4 ,! small1 gre5 onion is a good sub/itute = x4 ,,skew]s4 ,! cuts bel[ are skew]s4 ,! common ones are us$ to fa/5 pieces ( meat toge!r2 to roa/ or bake small birds1 liv] 9 bro*ette1 etc41 etc4 ,illu/ration ,^? to decorate are only us$ ) diff]5t fl[]s or vegetables1 & /uck inside ( diff]5t pieces ( meat z a decoration4 ,!y are remov$ j be=e c>v+4 ,! use ( !m is expla9$ 9 ! diff]5t receipts4 ,!y may be diff]5t f ^? se5 9 ! cuts4 ,,spices4 ,! cooks ( ?is c\ntry g5]ally h a que] idea ( :at !y call ,fr5* cook]y & ,fr5* spices4 ,"s hone/ly believe t to make a ,fr5* di% a great deal ( pepp] & o!r /rong season+s mu/ be put 94 ,_m o!r p]sons1 :o h n be5 9 ,europe1 really believe also1 t ,fr5* cook]y is :at is call$ highly-season$4 ,!re nev] 0 a great] mi/ake4 ,if ,fr5* cooks use sev]al k9ds ( spices1 & may-be m ?an ,am]ican cooks1 !y are n ! same2 or if "s are ! same1 su* z pepp]1 !y use !m 9 mu* small] proportions4 ,!y g5]ally use ?yme1 p>sley1 bay-leaf1 *]vil1 t>ragon1 etc41 :i* are aromatic2 b nev] use 79 ?is climate7 g+]1 curry1 cay5ne pepp]1 pim5to1 catsups1 v>iegat$ color$ pickles made ) pyroligne\s acids1 etc41 & :i* are v excit+ & irritat+4 ,"s ( our read]s may naturally ask3 ,h[ is x t ,fr5* cook]y is believ$ by _m to be ! contr>y ( :at x really is8 ,because e eat+-h\se1 ( no matt] :at size1 pret5ds to be a fir/-rate "o or a fa%ionable "o--& to be fir/-rate or fa%ionable mu/1 z a matt] ( c\rse1 h ,fr5* cooks1 or at lea/ cook ,fr5* di%es4 ,y ent] ! place1 ask = a ,fr5* di%2 or1 ask if y c h su* a di%1 a la ,francaise8 ,y are politely & emphatically answ]$ 9 ! affirmative2 & v (t5 ! polite wait] says t a ,fr5* cook presides 9 ! kit*54 ,result6--! cook1 be he f ! ,gre5 ,isle or ( ,african desc5t1 receiv+ ! ord] to prep>e a ,fr5* di%1 puts a h&ful ( pepp] 9 ! already too mu* pepp]$1 old-fa%ion$ prep>$ di%1 & s5ds x to ! confid5t cu/om] z a g5u9e ,fr5* di%4 ,said cu/om] nev] asks a second "t = a ,fr5* di%1 & pron\nces ,fr5* cook]y to be--abom9able6 ,,/irr+4 ,nev] use any spoon b a wood5 "o to /ir any ?+ on ! fire or 9 a w>m /ate4 ,,/ra9+4 ,to /ra91 is to pass a sauce or any ?+ else ?r\gh a sieve1 a /ra9]1 or a piece ( clo?1 9 ord] to h x fre$ f p>ticles ( e k9d4 ,bro? is /ra9$ to make s\p1 s z to remove ! small pieces ( bones t may be 9 x1 etc4 ,,sug>4 ,sug> plays a v important "p 9 cook+4 ,x is add$ to c]eals1 vegetables1 & fruit1 _m ( :i* w\ld almo/ be unpalatable )\t x1 & :i* are r5d]$ n only palatable b :olesome by its action4 ,x is ! sug> ( ! c>rot & t ( ! onion1 or ( ! g>lic1 t gives su* a peculi> & delici\s flavor to gravies & sauces1 to beef a la mode1 fric&eau1 etc4 ,pulv]iz$4--,:5 pulv]iz$ or p[d]$ sug> c be _h pure1 x saves ! tr\ble to d x2 b (t5 !re are =eign matt]s 9 x & !re=e x is bett] to make x2 y "k !n :at y h4 ,break loaf sug> into small lumps1 p\nd x & sift x4 ,) a f9e sieve1 y c make x z f9e z y please4 ,x 0 n us$ 9 ,europe until ab\t ! middle ( ! sev5te5? c5tury4 ,= ! cook+ ( sug>1 see ,pres]ves4 ,,t>ragon4 ,! ,fr5* "n ( t>ragon is e/ragon4 ,x is excell5t 9 v9eg> & 9 _m fi% sauces4 ,x is aromatic1 sudorific1 & /oma*ic1 & gr[s v well 9 ?is c\ntry4 ,x gr[s at lea/ twice z l>ge "h z 9 ,europe4 ,,t9 ,,tubes4 ,^! tubes are put 9 ! pa/ry-bag1 at ! small] end ( x1 to make m]+ues1 ladies' f+]s1 etc42 !y are ( t91 & c be made by any t9smi?4 ,!y h ! %ape ( a trapezoid or fru/um4 ,two are en\gh = any purpose4 ,no4 #a4 ,"o in* & a half long2 "o in* & ?ree-eigh?s 9 diamet] at "o end1 & n9e-sixte5?s ( an in* at ! o!r end4 ,no4 #b4 ,"o in* & a half long2 "o in* & a half 9 diamet] at "o end1 & six-eigh?s ( an in* at ! o!r4 ,,truffles4 ,truffles are f\nd 9 ,europe & ,africa1 :]e !y 7 fir/ discov]$4 ,! truffle is nei!r an animal nor a vegetable1 al?\gh x has be5 class$ among ! fungi1 :i* has root1 & ! truffle has nei!r root nor /em4 ,! truffle is us$ = /uff+ & flavor+ only o!rwise x is n ( mu* value4 ,on acc\nt ( _! sc>city1 & ! difficulty 9 f9d+ !m1 !y are r co/ly4 ,we ?9k truffles may be comp>$ to lace--bo? are de>1 & nei!r has an intr9sic value4 ,,vanilla4 ,is a native ( ,am]ica1 ext5sively us$ = season+ creams1 pa/ry1 etc41 to :i* x gives a delici\s flavor4 ,al?\gh a native ( ,am]ica1 all ! extracts ( vanilla1 z well z o!rs1 7 =m]ly import$2 b )9 a few ye>s ,am]icans h f\nd out t !y are able to di/il also1 & ,burnett's ,extract ( ,vanilla is bett] kn[n to-day all ov] ! c\ntry ?an any o!r4 ,,vegetable ,,spoons4 ,vegetable spoons are us$ to cut potatoes1 c>rots1 & turnips2 !re are diff]5t %apes1 r\nd1 oval1 c>rot-%ape1 pla91 & scallop$4 ,we give "h only two1 be+ suffici5t to expla9 _! use4 ,! fir/ 7a7 is ( an oval %ape1 & makes ! cut c2 ! second 7b7 is r\nd1 & makes ! cut d4 ,illu/ration ,:5 ! vegetable is peel$1 place ! spoon on x1 ! convex side up2 hold+ ! vegetable 9 y\r left h&1 press on ! spoon ) y\r left ?umb1 & 9 ord] to cause x to cut ! vegetable :ile turn+ x ) ! "r h&1 fir/ half way or r :5 ! half ( x is inside ( ! vegetable1 /op1 turn x ! o!r way1 caus+ x to cut ! vegetable also1 !n raise x up )\t turn+ at all & y h 9 ! spoon a piece ( vegetable ( ! %ape ( ! spoon1 & z se5 9 ! cuts4 ,,wat]4 ,ra9-wat] is = cook+ purposes1 z = o!r purposes1 ! be/1 b is seldom us$1 especially 9 l>ge cities1 :]e x is difficult to procure x4 ,ano!r difficulty is1 :5 procur$ x soon gets f\l4 ,! next be/ is riv]-wat]1 or wat] f lakes4 ,by boil+1 wat] evaporates its gases & alkali1 & is inf]ior aft]w>d = cook+ purposes1 especially = boil+ vegetables2 !re=e1 we e>ne/ly recomm5d to use ! wat] at ! fir/ boil+4 ,:5 f\l wat] has to be us$ = want ( o!r1 if no filt]1 *>coal1 s&1 or pap] c be _h to filt] x1 x w improve by boil+ x & !n expos+ x to ! air = "s "t4 ,,w9es4 ,native w9es1 :5 pure1 are j z good z any o!r = cook+ purposes4 ,x is wrong & a great mi/ake to und]rate native w9es2 !y h a little m ac]bity ?an =eign w9es1 b are n inf]ior4 ,x _c be o!rwise1 be+ gr[n 9 a virg9 soil1 or ne>ly s4 ,! ri*] ! soil or ! y\ng] ! v9ey>d1 ! m acid ! w9e4 ,cold nights dur+ ! rip5+ ( ! fruit make ! w9e m acid1 n rip5+ s p]fectly4 ,w9e is a heal?y dr9k1 & _m invalids w\ld recov] mu* quick] by a judici\s use ( x4 ,diff]5t w9es are us$ 9 cook+1 & we give ! names ( ! be/ ones 9 ! diff]5t receipts4 ,a little v9eg> may be us$ z a sub/itute = w9e1 b x is v inf]ior1 & 9 _m di%es x _c be us$ at all4 ,a few doll>s sp5t dur+ ! ye> 9 w9e = cook+ purposes1 makes mu* bett] & m :olesome di%es4 ,:ite w9e conta9s little tann92 x reta9s nitrog5\s matt]s1 & is free f ess5tial oils2 h5ce ! sup]ior flavor & quality ( br&y made ) :ite w9es4 ,x is m ap]i5t & less nutritive ?an r$ w9e4 ,ess5tial oils pass 9 r$ w9e :ile x is f]m5t+4 ,w9e & sug> ) c]ta9 fruits are excell5t1 & are kn[n to neutralize ! crudity ( ! fruit1 su* z /raw-b]ries1 pe>s1 pea*es1 currants1 etc4 ,,motto4 ,! motto ( ! ,new ,york ,cook+ ,academy is-- ,s9ce we mu/ eat to live1 let u prep>e our food 9 su* a mann]1 t our physical1 intellectual1 & moral capacities may be ext5d$ z f> z is design$ by our ,,creator4 ,,div]s ,,receipts4 ,,almonds4 ,two k9ds are us$ 9 cook+1 ! sweet & ! bitt]4 ,!y are %ell$ fir/1 !n by p\r+ boil+ wat] on !m & leav+ !m 9 x = two or ?ree m9utes1 !y are easily sk9n$4 ,!y are sometimes us$ z soon z sk9n$1 & sometimes dri$ aft] be+ sk9n$ & j be=e us+4 ,:5 want$ dri$1 place !m 9 a pan 9 a sl[ ov5 ) ! door op51 & turn !m occasionally4 ,,lemonade ,,or ,,orangeade4 ,put two ounces ( loaf sug> 9 a qu>t ( wat]1 also ! r9d ( an orange or "o ( lemon4 ,half an h\r aft] /ra9 ! :ole1 & press into x ! juice ( ! orange1 & a few drops ( lemon-juice4 ,if f\nd too /rong1 add wat] & sug>4 ,x is a v good dr9k 9 summ]1 or = ev5+ p>ties4 ,a little currant jelly may be add$ to make a v>iety4 ,,lemonade ,,) ,,b>ley4 ,to ! above lemonade or orangeade y add1 in/ead ( wat] & sug>1 "s b>ley-wat] & sug>2 x is v good & v refre%+4 ,b>ley-wat] is made by soak+ 9 lukew>m wat] a p9t ( b>ley1 dra9 x two or ?ree m9utes aft]2 put ! b>ley 9 a crock]y pan1 cov] x ) cold wat] 7ab\t ?ree qu>ts71 set x on ! fire1 & boil till ! b>ley is p]fectly cook$2 skim (f ! scum dur+ ! cook+1 dra91 let cool1 & use ! wat]4 ,,b>ley ,,sug> ,,= ,,*ildr54 ,soak a qu>t ( b>ley 9 lukew>m wat] = two or ?ree m9utes1 & dra94 ,put ! b>ley 9 a crock]y /ewpan1 ) f\r or five qu>ts ( wat]1 & set x on a good fire1 boil till ! b>ley is ov]done1 & !n take f ! fire1 ma% x z well z possible & /ra91 ?r[+ away :at !re is 9 ! /ra9]1 & if ! rema9d] does n make a k9d ( jelly :5 cool1 ! b>ley has n be5 boil$ en\gh4 ,mix t jelly ) sug> & fry x2 x is bett] ?an any o!r c&y1 b>ley be+ refre%+1 & ! pr9cipal sub/ance ( x4 ,,bav>oise ,,) ,,*ocolate4 ,put 9 a t9 pan a p9t ( milk1 ) "o ounce ( *ocolate1 & two ( sug>2 set x ov] ! fire1 b d n all[ x to boil2 /ir well ) a wood5 spoon dur+ ! process1 & :5 ! :ole is well mix$1 s]ve w>m 9 cups4 ,x is an excell5t & :olesome dr9k 9 ! ev5+4 ,! same ) ,c(fee or ,tea4--,proce$ z above 9 e p>ticul>1 except t y put 9 ! pan a small cup ( c(fee or tea in/ead ( *ocolate1 & a little m sug>4 ,,bi*(4 ,put 9 a crock]y ture5 two bottles ( :ite w9e1 ) an orange & a lemon1 bo? cut 9 slices2 cov]1 & place x 9 a w>m place = ab\t t5 h\rs2 !n /ra9 into a vessel1 & mix well ) ! liquor ab\t a p\nd ( loaf sug>1 & a little grat$ c9namon4 ,x may be s]v$ w>m or cold4 ,ano!r way4--,melt a p\nd ( loaf sug> 9 half a p9t ( cold wat]1 & !n mix ) x two bottles ( :ite w9e1 a p9* ( grat$ c9namon1 ! juice ( an orange1 & t ( a lemon1 & use4 ,x takes only a few m9utes to make x4 ,if f\nd too /rong1 add wat] & sug>4 ,,to ,,pres]ve ,,birds4 ,broil or roa/1 accord+ to our directions1 *ick5s1 ducks1 geese1 turkeys1 p>tridges1 pheasants1 prairie h5s1 quails1 etc42 !n c>ve !m2 take ! bones out ( ! pieces1 place !m 9 a crock]y pot1 :i* y fill ) melt$ butt] or l>d1 & cov] well :5 cold4 ,place ! pot 9 a cool & dry place1 & !y w keep = mon?s4 ,:5 y wi% to eat !m1 take out ! quantity y want1 & place x 9 a fry+-pan1 ) ! butt] or l>d t is ar\nd2 fry till w>m1 & s]ve4 ,,bread-,,crumbs4 ,put slices ( /ale bread 9 a sl[ ov5 till !y are p]fectly dri$ up4 ,break !m 9 pieces & r$uce !m to co>se p[d] ) a roll+ p92 sift !m1 & !y are ready = use4 ,bread-crumbs are bett] ?an crack]-crumbs2 ! latt]1 :5 r$uc$ to p[d]1 are too fl\ry1 & besides1 !re is always /ale bread en\gh 9 a kit*5 to make crumbs4 ,! above crumbs are r br[n4 ,:ite crumbs4--,cut 9 r l>ge dice ! s(t "p ( /ale bread1 put ! pieces 9 a new & co>se t[el1 rub betwe5 ! h&s s z to r$uce ! pieces ( bread to crumbs2 pass ?r\gh a col&] or ?r\gh a sieve1 accord+ to ne$1 co>se or f9e1 & use4 ,,burnt ,,sug>4 ,take an old t9 ladle & place x ov] a %>p fire1 ) two ounces ( loaf sug> 9 x2 /ir ) a /ick or skew] till x is ?or\ghly black & burnt4 ,!n add1 little by little1 ab\t "o gill ( wat]2 /ir a little1 boil ab\t f\r m9utes1 b n fa/1 le/ x %\ld boil ov] ! ladle2 /ra91 & x is made4 ,z soon z cold1 bottle x & use :5 want$4 ,x keeps any l5g? ( "t4 ,x is us$ to color bro?1 sauces1 gravies1 etc4 ,x is call$ c>amel 9 ,fr5*4 ,,c(fee4 ,x is simple to make c(fee4 ,( c\rse1 :5 prop]ly made1 ) good b]ries1 ! liquor is good4 ,:5 good roa/$ c(fee c be b\ght1 x saves ! tr\ble ( roa/+ x1 & is1 or r ought to be1 *eap] ?an x c be done 9 a family4 ,if c(fee is roa/$ a long "t be=e be+ us$ x loses mu* ( its aroma1 !re=e a family ought n to roa/ m ?an x c use 9 ab\t a week1 :ile tw5ty or tw5ty-five p\nds c be roa/$ at "o "t & by "o p]son4 ,?ree or f\r diff]5t k9ds1 roa/$ sep>ately1 & prop]ly mix$1 make bett] c(fee ?an "o k9d alone4 ,a good proportion is3 to "o p\nd ( ,java add ab\t f\r ounces ( ,mo*a1 & f\r ounces ( "o or two o!r k9ds4 ,good c(fee1 z well z tea1 is said to possess exhil>at+ prop]ties4 ,its use 0 n kn[n 9 ,europe be=e #afej4 ,nei!r 0 ! use ( sug>1 tobacco1 & br&y4 ,good c(fee _c be made b by lea*+4 ,! easie/ ut5sil is :at is call$ a filt]1 or c(fee-pot1 or bigg91 accord+ to locality1 ) a top to diffuse ! wat]4 ,illu/ration ,! c(fee-pot call$ ! ,fr5* balance makes ! be/-flavor$ c(fee1 b x is an exp5sive "o4 ,illu/ration ,!re are sev]al good filt]s1 b ! great majority or ! p f9d !m too complicat$ = daily use4 ,! bottom ( ! filt] %\ld be ( silv]$ brass-gauze in/ead ( p]=at$ t91 z x is g5]ally4 ,gauze-holes be+ mu* small] ?an ^? ( p]=at$ t91 ! c(fee c be gr\nd mu* f9]1 & !re=e1 all ! /r5g? & aroma c be _h2 :ile if gr\nd co>se1 x is utt]ly impossible4 ,good c(fee _c be made 9 a ut5sil (t5 b wrongly call$ a c(fee-pot1 :i* is no?+ b a pot1 & some?+ l a tea-pot4 ,) su* a ut5sil1 ! gr\nds mu/ be boil$2 & z no liquor c be boil$ )\t all[+ ! /eam to escape 7! /eam made by boil+ c(fee be+ its aroma71 !re=e ! be/ "p ( ! c(fee is evaporat$ be=e x is s]v$4 ,nev] gr9d y\r c(fee until ready to make x4 ,no matt] h[ air-tight y keep x1 ! aroma evaporates or is absorb$4 ,c(fee c be gr\nd & made z soon z cool2 b x is bett] to let x /& = ab\t tw5ty-f\r h\rs aft] be+ roa/$4 ,if kept z air-tight z possible 9 a t9-box1 x w keep v well = ab\t a week4 ,nev] buy gr\nd c(fee except :5 y _c help x4 ,by tak+ a p9* ( gr\nd c(fee & roll+ x betwe5 wett$ f+]s1 x w rema9 9 gra9s1 if pure2 & w =m 9 a ball if =eign matt]s are mix$ ) x4 ,,to ,,roa/4 ,9 roa/+1 good c(fee swells ab\t ?irty-?ree p] c5t41 & loses ab\t sixte5 p] c5t4 9 weight4 ,roa/ once a week or (t5]4 ,put c(fee 9 ! app>atus 7cyl9d]1 or drum1 or roa/]71 ! quantity to be accord+ to ! size ( ! roa/]1 or accord+ to h[ mu* is ne$$4 ,h a r sl[ fire at fir/2 :5 ! c(fee has swoll51 augm5t ! fire1 turn+1 %ak+1 toss+ ! roa/]1 sometimes fa/1 sometimes sl[ly1 & take f ! fire a little be=e x is roa/$ en\gh2 ! roa/+ w be f9i%$ be=e ! c(fee gets cold & be=e tak+ x f ! roa/]1 :i* y cont9ue turn+ & %ak+ z if x 7 yet on ! fire4 ,a *>coal fire is ! h&ie/1 & m easily regulat$4 ,x is well roa/$ :5 x evaporates a pleas+ odor & :5 ( a br[ni% color4 ,!n take x f ! roa/]1 spread x on a matt+ or on a piece ( clo?1 & put x 9 a t9-box z soon z cold4 ,x is exce$+ly difficult1 if n utt]ly impossible1 to roa/ c(fee prop]ly by ma*9]y1 & = two reasons3 9 ! fir/ place1 !re is too mu* ( x 9 ! cyl9d] to roa/ ev5ly1 "s b]ries are burn$1 o!rs n roa/$ en\gh2 ! o!r is1 t be+ turn$ by ma*9]y1 ! cyl9d] is turn$ regul>ly & is nei!r %ak5 nor toss$2 & ev5 if !re 7 n too mu* c(fee 9 x1 "s b]ries w\ld be mu* m roa/$ ?an o!rs4 ,,to ,,make4 ,set a kettle ( cold wat] on ! fire4 ,place ! gr\nd c(fee 9 ! filt]1 & z soon z ! wat] beg9s to boil1 p\r j en\gh ( x ov] ! c(fee to wet x4 ,put ! kettle back on ! fire1 & aga91 at ! fir/ boil+1 p\r x ov] ! c(fee r sl[ly1 & till y h p\r$ en\gh wat] to furni% ! quantity ( c(fee requir$4 ,if ! wat] does n pass ?r\gh fa/ en\gh1 j /op p\r+ = a few seconds1 t is1 long en\gh to put ! kettle back on ! fire & />t ! boil+ aga94 ,z soon z ! wat] has pass$ ?r\gh1 ! c(fee is made4 ,! quantity ( c(fee mu/ be accord+ to ! /r5g? y wi% x1 & ! quantity want$1 or accord+ to age & con/itution4 ,f\r teaspoonfuls make a qu>t ( v good c(fee = breakfa/4 ,x w\ld be r /rong = *ildr51 b c be dilut$ to a prop] /ate ) milk4 ,no matt] :at quantity ( c(fee is put 9 ! filt]1 ! liquor mu/ be cle>2 ! m is us$1 ! black] ! sub/ance is1 b x mu/ nev] be muddy4 ,if muddy at all1 be sure y h n us$ good c(fee4 ,"o p\nd ( good c(fee to a qu>t ( wat]1 %\ld make black b cle> c(fee4 ,,cafe ,,au ,,lait4 ,?is is c(fee & milk = breakfa/4 ,! milk is set on ! fire 9 a t9 saucepan1 & tak5 (f :5 x rises2 !n mix$ ) ! c(fee1 ei!r 9 ! cup or any k9d ( vessel4 ,! proportions are p9t = p9t4 ,,cafe ,,noir4 ,cafe noir is ! "n giv5 to ! c(fee tak5 aft] d9n]4 ,x is g5]ally made r /rong4 ,g5tlem5 sometimes put liquor 9 x--a glass ( br&y1 or rum1 or kirs*wass]2 & ladies1 a little cold milk4 ,tak5 fifte5 or tw5ty m9utes aft] d9n]1 x helps dige/ion4 ,x excites ! faculties ( ! m9d1 & gives :at physiologi/s call agreeable s5sations4 ,c(fee is nutriti\s1 & to a c]ta9 ext5t prev5ts wa/e ( ! sy/em4 ,,*ocolate4 ,! quantity ( *ocolate = a c]ta9 quantity ( milk is accord+ to ta/e4 ,two ounces ( *ocolate make a good cup ( x1 & r ?ick4 ,break ! *ocolate 9 pieces1 put x 9 a t9 saucepan ) a tablespoonful ( wat] to an ounce ( *ocolate1 & set x on a r sl[ fire4 ,/ir n[ & !n till ?or\ghly melt$4 ,:ile ! *ocolate is melt+1 set ! quantity ( milk desir$ 9 ano!r t9 saucepan on ! fire1 & z soon z x rises & :5 ! *ocolate is melt$1 z direct$ above1 turn ! milk into ! *ocolate1 little by little1 beat+ well at ! same "t ) an egg-beat]4 ,keep beat+ & boil+ aft] be+ mix$1 = ?ree or f\r m9utes2 take (f & s]ve4 ,if bo? *ocolate & milk are good1 x w be fro?y2 & no bett] or m nutriti\s dr9k c be _h4 ,,*oca4 ,*oca is no?+ m nor less ?an "o cup ( c(fee & milk mix$ ) a cup ( *ocolate1 & = breakfa/4 ,,cocoa4 ,put 9 a tea or c(fee cup "o or two tablespoonfuls ( gr\nd cocoa1 p\r boil+ wat] or boil+ milk on x1 little by little1 /irr+ ) a spoon ! :ile2 sweet5 x to ta/e4 ,a few drops ( ess5ce ( vanilla may be add$1 accord+ to ta/e4 ,,ess5ce ,,( ,,sp9a*1 ,,or ,,gre5 ,,ess5ce4 ,put two h&fuls ( v gre5 & fre% sp9a* 9 a mort> & p\nd x well4 ,!n put x 9 a saucepan1 set on a r sl[ fire1 & :5 on ! po9t ( boil+ take x (f1 pass x ?r\gh a sieve & use4 ,x may be kept = "s "t ) a little sug>4 ,,ess5ce ,,( ,,beef4 ,! ess5ce ( beef ( comm]ce is well kn[n4 ,to make ess5ce ( beef us$ 9 cook+ & call$ glace 9 ,fr5*1 set ?ree or f\r qu>ts ( bro? on a sl[ fire1 9 a saucepan & r$uce x to jelly4 ,keep x simm]+ all ! "t2 x may take tw5ty h\rs to r$uce4 ,:5 prop]ly r$uc$1 x is ( a v d>k-br[n color & has a v pleasant odor4 ,:5 cold1 x mu/ be r h>d4 ,:5 ess5ce ( beef ta/es l glue & has an unpleasant odor1 x is n made prop]ly1 or ) good beef4 ,if prop]ly made1 x w keep any l5g? ( "t4 ,x is us$ to ?ick5 sauces1 to decorate bon$ birds1 etc42 :5 9 a hurry1 x may be us$ to make s\p1 b1 l e ?+ pres]v$1 is ( c\rse inf]ior to fre% bro?4 ,,ic+4 ,put ab\t ?ree tablespoonfuls ( pulv]iz$ sug> 9 a b[l ) ! :ite ( a small egg2 & !n mix & "w well = at lea/ five m9utes ) a piece ( wood4 ,:5 done x is p]fectly :ite & r ?ick4 ,make a k9d ( funnel ) ?ick1 :ite pap]2 put ! mixture 9 x1 & by squeez+ x out1 y make decorations accord+ to fancy1 on cakes1 *>lotte russe1 etc4 ,y make ! decorations ( ! size y please1 by cutt+ ! small] end ( ! pap]-funnel ( ! size y wi%4 ,! mixture may also be spread on cakes ) a knife1 accord+ to :at k9d ( decoration is desir$4 ,a *>lotte russe may be decorat$ 9 ! same way1 ) ! same cream z t us$ to fill x4 ,,meat ,,jellies4 ,put 9 a saucepan two ounces ( gelat9e ) ?ree eggs & %ells1 a tablespoonful ( salt1 ! r9d ( half a lemon1 a liquor-glass ( rum or br&y1 or a w9e-glass ( %]ry1 port1 or madeira w9e2 mix well ! :ole4 ,add "o qu>t ( bro?1 twelve pepp]-corns2 beat ! :ole well ) an egg-beat] & set on a good fire2 /ir g5tly till x comes to a boil2 !n move x on a r sl[ fire2 boil sl[ly = ab\t eight m9utes & turn into ! jelly-bag4 ,h two b[ls at h& to be us$ alt]nately2 h "o "u ! bag be=e turn+ ! jelly into x2 & :5 x has pass$ ?r\gh ! bag once1 turn x into ! bag aga91 putt+ ! o!r b[l "u2 repeat ?is ?ree or f\r times1 & x w be p]fectly cle>4 ,j be=e turn+ into ! bag ! fir/ "t1 a few drops ( burnt sug> are add$ to give ! jelly an amb] color4 ,use ! jelly imm$iately if want$ 9 liquid =m1 z to fill a meat-pie1 etc41 or put x on ice to congeal4 ,bon$-turkey ,jelly4--,z soon z ! wat] 9 :i* y h boil$ a bon$ turkey is cold1 skim (f ! fat & /ra9 x4 ,!n proce$ exactly z = meat jelly1 except t y take "o qu>t ( ! above in/ead ( "o qu>t ( beef bro?4 ,bon$-*ick5 ,jelly4--,prep>e ! wat] 9 :i* ! bon$ *ick5 has be5 cook$1 ! same z above2 take a qu>t ( x & proce$ z = meat jelly = ! re/4 ,= jelly to decorate any bon$ bird1 ! wat] 9 :i* x has be5 cook$ may be us$1 z describ$ above4 ,calves'-feet ,jelly4--,scald well f\r calves' feet1 & split ea* 9 two l5g?wise4 ,put !m 9 a saucepan ) ab\t ?ree p9ts ( wat]1 two onions1 two cloves1 two cloves ( g>lic1 six sprigs ( p>sley1 "o ( ?yme1 a /alk ( cel]y if h&y1 salt1 & half a doz5 pepp]-corns4 ,set on ! fire1 boil g5tly till well cook$4 ,s]ve ! feet ) a p\lette or v9aigrette4 ,/ra9 ! liquor2 put 9 x two eggs ) _! %ells1 salt1 rum or w9e1 z 9 meat jelly2 beat ! :ole well ) an egg-beat]2 set on a good fire1 & f9i% l meat jelly4 ,calf's-head ,jelly4--,proce$ z = ! above 9 e p>ticul>1 except t y use f\r eggs1 hav+ ab\t twice z mu* liquor1 !re=e mak+ twice z mu* jelly4 ,a little gelat9e may be add$1 if n f\nd firm en\gh4 ,,meat ,,gravy4 ,:5 y are %ort ( gravy1 cut a little piece ( veal1 say half a p\nd ( ! brea/ or neck piece1 or trimm+s ( veal-cutlets2 set on ! fire ) ab\t an ounce ( butt]1 & half ( a r small c>rot cut 9 slices2 /ir1 & :5 ! meat is turn+ r br[n1 add two or ?ree onions 9 slices also2 /ir aga9 till ! onions are ne>ly fri$2 :5 cov]$ ) bro? or wat]1 add salt1 a doz5 :ole pepp]s1 a bay-leaf1 & two /alks ( ?yme2 boil g5tly = two or ?ree h\rs1 & /ra94 ,if x is boil+ away1 add wat] to fill up4 ,trimm+s ( mutton1 lamb1 beef1 *ick51 or turkey1 may be add$ to ! veal4 ,9 case ( hurry1 x may be done quickly & by boil+ r fa/1 b x is n z good1 & !re is less ( x ) ! same quantity ( meat4 ,= a gr& d9n]1 ! gravy may be made "o or two & ev5 ?ree days 9 advance2 !n simm] x = five or six h\rs4 ,,melons4 ,musk-melons are always s]v$ z a hors-d'oeuvre1 b mu/ be eat5 imm$iately aft] s\p1 or ! fir/ ?+ ( all if no s\p is s]v$4 ,x is a great mi/ake to s]ve melons z a dess]t4 ,wat]-melons1 ?\gh eat5 abundantly1 are consid]$ v un:olesome by ! great majority ( doctors1 *emi/s1 & physiologi/s4 ,musk-melons are s]v$ 9 slices ) sug>1 or ) salt & pepp]1 accord+ to ta/e4 ,,meuni]e4 ,mix well toge!r 9 a cup "o teaspoonful ( fl\r ) a tablespoonful ( cold wat]4 ,x is us$ to ?ick5 sauces & diff]5t di%es4 ,,m9t4 ,put f\r sprigs ( m9t into a qu>t ( br&y1 cork well1 or cov] air-tight if 9 a pot1 & leave ?us =ty-eight h\rs2 !n /ra9 ?r\gh a clo?4 ,put half a p\nd ( loaf sug> 9 a /ewpan ) a p9t ( wat]1 set x on ! fire1 &1 at ! fir/ boil+1 p\r x into ! qu>t ( br&y2 cov] ) a clo?1 let x cool1 & aga9 /ra9 ! :ole ?r\gh a f9e clo?4 ,bottle & cork c>efully1 & use :5 want$4 ,a small liquor-glass ( x is v good = /oma*-a*e2 x is also useful aft] hav+ eat5 any ?+ difficult ( dige/ion4 ,,panade4 ,break 9 pieces ! s(t "p ( a small /ale loaf ( bread2 put x 9 a t9 saucepan1 cov] x ) cold wat]1 & leave ?us ab\t an h\r2 !n ma% x well1 set x on ! fire1 add salt1 butt]1 & sug>1 to ta/e2 simm] ab\t an h\r1 !n add aga9 two yolks ( eggs beat5 ) two tablespoonfuls ( cream or milk2 mix ! :ole well toge!r1 & s]ve4 ,x makes an excell5t food = infants4 ,,pap4 ,put an ounce ( butt] 9 a t9 saucepan1 set x on ! fire1 & :5 melt$1 turn into x two tablespoonfuls ( fl\r1 ?or\ghly mix$ ) half a p9t ( milk2 /ir ) a wood5 spoon1 boil g5tly = ab\t twelve m9utes1 /irr+ ! :ile2 take (f1 turn into a b[l1 add salt & sug> to ta/e1 & use4 ,if want$ ri*]1 an egg may be mix$ ) ! fl\r & milk1 or a yolk ( egg may be add$ z soon z tak5 f ! fire4 ,,rais9s4 ,:5 ! /ems ( rais9s or ( currants are remov$1 put !m 9 a b[l1 du/ !m well ) fl\r1 move !m r\nd a little1 !n turn !m into a sieve & %ake !m well4 ,?is process w remove ! s& z well z wa%+ !m1 & w n take away ! sweetness4 ,,s&wi*es4 ,^! are too well kn[n to require any direction4 ,,sausage-,,meat4 ,but*]s g5]ally1 ) an eye to economy1 make sausage-meat ( bad or ta9t$ pork4 ,we recomm5d our read]s1 z f> z possible1 nev] to buy sausage-meat ready made1 b to make x !mselves1 or h x made accord+ to _! directions4 ,a *opp+-ma*9e co/s v little1 & saves a great deal ( "w1 besides *opp+ mu* bett] ?an c be done by h&4 ,! proportions are3 "o p\nd ( lean pork & "o p\nd ( lean veal1 *opp$ v f9e1 well mix$1 & bo? v fre%4 ,season ) salt1 pepp]1 nutmeg & clove grat$1 & ) c9namon1 if lik$4 ,a yolk ( egg may be add$ to a p\nd ( meat4 ,x may also be made ) "o p\nd ( veal & half a p\nd or less ( pork1 or ) veal only or pork only1 accord+ to ta/e4 ,,s\se4 ,put ?ree ounces ( butt] 9 a saucepan1 & set x on ! fire2 :5 melt$1 add two c>rots & two onions slic$1 /ir n[ & !n till !y beg9 to turn br[n2 !n add ab\t ?ree p9ts ( w>m wat]1 half a p9t ( v9eg>1 "o clove ( g>lic1 f\r sprigs ( p>sley1 "o ( ?yme1 a clove1 a bay-leaf1 six pepp]-corns1 a little grat$ nutmeg1 & salt4 ,simm] ab\t an h\r1 /ra91 & x is ready = use4 ,ano!r4--,put two qu>ts ( v9eg> & ab\t t5 qu>ts ( wat] 9 a /one or crock]y vessel1 ) f\r cloves ( g>lic1 a h&ful ( p>sley1 six cloves1 f\r /alks ( ?yme1 f\r bay-leaves1 half a nutmeg grat$1 ?ree or f\r c>rots1 & ?ree or f\r onions slic$1 a little salt1 & two doz5 pepp]-corns4 ,/ir & mix ! :ole well1 & x is ready = use4 ,pieces ( mutton1 beef1 pork1 v5ison1 & be>-meat1 may be soak$ 9 "o ( ! above prep>ations f f\r to six days be=e cook+ !m4 ,a piece ( t\gh meat w be m t5d] & juicy aft] be+ soak$4 ,m or less may be made1 accord+ to ! size ( ! piece ( meat4 ,,tea4 ,!re are _m ways ( mak+ tea2 we might say t e "o makes x 9 8 own way2 b1 aft] _m exp]im5ts & mu* in=mation1 we h f\nd ! foll[+ to be ! be/3 ,w>m ! teapot ei!r by p\r+ boil+ wat] 9 x & empty+ x1 or by plac+ x on a corn] ( ! range4 ,!n put good tea 9 x 7! quantity to be accord+ to ! /r5g? & also to ! quantity y want71 & p\r boil+ wat] on ! leaves1 j en\gh to wet !m2 leave ?us ab\t "o m9ute1 !n p\r on all ! wat] y want4 ,let x /eep no long] ?an ab\t six m9utes1 & n less ?an f\r m9utes1 be=e draw+ x4 ,if all[$ to /eep long] ?an six m9utes1 all ! a/r+5cy ( ! tea is extract$1 & x acts & has a bad effect on ! n]v\s sy/em1 besides los+ mo/ ( its aroma4 ,*emi/s & physiologi/s g5]ally recomm5d black tea1 z n affect+ ! n]v\s sy/em z mu* z gre5 tea4 ,tea be+ naturally v a/r+5t1 %\ld nev] be s]v$ at breakfa/4 ,tak5 aft] d9n]1 in/ead ( cafe noir1 x has ! same effect1 & br&y may be mix$ ) x z 9 c(fee4 ,tea is excell5t 9 damp climates & m>%y c\ntries1 b x mu/ be tak5 aft] a sub/antial meal4 ,dr9k+ w>m tea :ile eat+ causes ! food to pass ?r\gh ! sy/em )\t n\ri%+ x1 or supply+ its wa/e4 ,,toa/4 ,cut sev]al slices ( bread ( ev5 size1 & spread "s an*ovy-butt] on !m2 cut an*ovies 9 small /rips1 l5g?wise1 lay !m on ! bread also1 & !n spread ov] "s h>d-boil$ egg *opp$ f9e1 & on x "s p>sley also *opp$ f9e1 f9i% ) cap]s "h & !re4 ,place ! toa/ or slices ( bread on a di%1 ta/efully arrang$ all ar\nd1 a few sprigs ( p>sley 9 ! middle1 & y h a f9e hors-d'oeuvre4 ,s>d9es1 ,dut* h]r+s1 or r$ h]r+s may be us$ ! same z an*ovies4 ,,wel% ,,r>ebit4 ,?is di% is n g5]ally und]/ood4 ,x is ?\ght by _m to be ,wel% rabbit1 t is1 a rabbit prep>$ ,wel% fa%ion4 ,x is n a rabbit1 b ,wel% *eese 7a c]ta9 k9d only1 & prep>$ = t purpose71 melt$ to a c]ta9 degree1 & !n spread on toa/ ( ,wel% bread4 ,grate "s ,gl\ce/] or ,gruy]e *eese & pepp] x ) ,cay5ne pepp]4 ,fry "s slices ( bread ) a little butt]1 b on "o side only1 until p]fectly yell[1 !n spread a ?ick coat ( grat$ *eese on ! fri$ side ( ! bread1 place ! slices 9 a bak+-pan1 put !m 9 a pretty w>m ov51 take (f :5 x beg9s to melt1 & s]ve w>m4 ,!n y h z good a ,wel% r>ebit z c be made "h4 ,! receipt 0 giv5 to u by an ,engli% lady4 ,,potages ,,or ,,s\ps4 ,potage is ! mod]n ^w = s\p1 & is us$ 9 bills ( f>e ev]y:]e4 ,?ree k9ds ( liquor are us$ to make potages3 bro?1 milk1 & wat]4 ,besides ! liquor1 meat1 fi%1 & vegetables are us$4 ,! ri*e/ potages are made ) consomme & "s o!r comp\nds2 su* z bread1 ,italian pa/es1 vegetables1 etc4 ,consomme means ri* bro?2 lit]ally1 x means consum$1 p]fect1 t is1 prop]ly r$uc$ & p>tly consum$1 z x is ! case 9 mak+ x4 ,consomme is bro? r$uc$ to a c]ta9 po9t1 accord+ to want or ta/e4 ,bro?4--,bro? is to good cook+ :at :eat is to bread4 ,di%es 7) "s exceptions7 prep>$ )\t bro? are1 to ^? prep>$ ) x1 :at rye or corn bread is to :eat bread4 ,bro?1 & especially consomme1 are to old age :at milk is to ! infant4 ,bro? is call$ b\illon 9 ,france1 & /ock 9 ,engl&4 ,! ^w pot-au-feu means ! meat1 vegetables1 season+s1 spices1 & ! pot or s\p-kettle itself1 i4 e41 e ?+ made use ( 9 mak+ bro?4 ,! popul> mean+ ( ! t]m 9 ,france is1 ! s\p & ! beef & vegetables s]v$ z releves2 &1 ) ! work+-classes1 ! only ?+ 7) bread1 w9e1 & fruit7 compos+ ! family d9n]4 ,! ,fr5* army is f$ on ?is pot-au-feu ?ree hundr$ & sixty days 9 ! ye>4 ,x is a great mi/ake to believe t bones or veal make good bro?2 by boil+ or simm]+ bones or veal1 y obta9 a gelat9\s liquid1 b n a ri* bro? ) a pleasant flavor4 ,:5 prop]ly made1 bro? is cle>4 ,if milky1 x has be5 made ) bones1 veal1 or v inf]ior beef4 ,bro? = ,potages4--,take ?ree p\nds ( good1 lean1 fre% beef1 f any "p except ! %94 ,!re mu/ n be m ?an two ounces ( bone to a p\nd ( meat1 & ! less bone ! bett]4 ,place ! meat 9 a s\p-kettle or iron saucepan l9$ ) t91 ) ?ree qu>ts ( cold wat] & salt1 & set x on a good fire4 ,aft] ab\t ?irty m9utes1 ! scum or album5 ( ! meat w ga!r on ! surface1 & ! wat] w comm5ce boil+4 ,n[ place ! kettle on a m mod]ate fire1 add "o gill ( cold wat]1 & beg9 to skim (f ! scum1 :i* w take only a few m9utes4 ,!n add "o middle-siz$ c>rot1 half z mu* turnip1 "o middle-siz$ leek1 a /alk ( cel]y1 "o ( p>sley1 a bay-leaf1 "o onion ) two cloves /uck 9 x1 & two cloves ( g>lic4 ,keep ! kettle betwe5 simm]+ & boil+ heat = ab\t five h\rs4 ,di% ! meat ) c>rot1 turnip1 & leek ar\nd x1 & s]ve x z a releve4 ,/ra9 ! bro?1 & x is ready = use4 ,if ! bro? is requir$ to be ri*]1 use m beef & less wat]1 b foll[ ! same process2 if weak]1 use m wat] & less beef1 b /ill foll[ ! same process4 ,bro? = ,sauces & ,gravies4--,place 9 a s\p-kettle or saucepan fre% bones ( beef1 mutton1 lamb1 veal1 or p\ltry--( ei!r1 or ( all2 also1 bones ( ! same meats f roa/$ pieces2 also trimm+s ( ! same1 if v fre%1 ) "o qu>t ( cold wat] to e p\nd ( bones or meat2 skim x l ! prec$+1 add ! same vegetables & season+s1 & simm] = at lea/ six h\rs4 ,!n skim (f v c>efully all ! fat on ! surface1 pass ! rema9d] ?r\gh a /ra9] or a sieve1 & x is ready = use4 ,?is bro? is c]ta9ly v inf]ior to ! prec$+ "o1 b x is excell5t = sauces & gravies1 & is v *eaply made4 ,x may be us$ = potages also2 b1 z we h said above1 x is v gelat9\s1 & _c be comp>$ ) ! highly nutriti\s beef-bro?4 ,bro? t is n to be us$ imm$iately mu/ be cool$ quickly aft] be+ /ra9$1 z ! quick] x is cool$ ! long] x keeps4 ,z soon z cold1 put x 9 a /one j> or crock]y vessel1 & place x 9 a cool1 dry1 & d>k place4 ,x w keep ?ree or f\r days 9 w9t]1 b only "o day 9 summ]4 ,if ! wea!r is /ormy1 x w n keep ev5 = twelve h\rs2 x turns s\r v quickly4 ,i d n put p>snips or ?yme 9 bro?1 ! ta/e ( ^! two vegetables be+ too /rong4 ,!y really neutralize ! f9e aroma ( bro?4 ,ev5 9 ?is n9ete5? c5tury !re are "s pretty good cooks :o put ?yme & p>snip 9 bro?1 b !y d x by r\t9e4 ,r\t9e is 9 e ?+ ! greate/ enemy ( progress4 ,anci5t cook]y us$ to put 9 ! pot 7old "n = s\p-kettle7 a burnt onion to give an amb] color to ! bro?4 ,?is has exactly ! same effect z ?yme & p>snip1 giv+ x a bad ta/e1 & neutraliz+ ! flavor giv5 to ! bro? by ! osmazome ( ! meat4 ,:5 bro? ( an amb] color is desir$1 add to x a few drops ( burnt sug>1 ! receipt = mak+ :i* w be f\nd else:]e4 ,consomme4--,!re are two ways ( mak+ consomme3 "o is to make bro? z above1 ) ! exception t five p\nds ( lean beef1 in/ead ( ?ree1 are us$ ) ?ree qu>ts ( wat]1 & simm]$ f sev5 to eight h\rs1 in/ead ( five1 ! vegetables & season+s be+ ! same2 or by boil+ bro? g5tly till prop]ly r$uc$4 ,! o!r way is to roa/1 until !y are only "o-?ird done1 "o1 two1 or ?ree f[ls1 n "u two ye>s old2 !n place !m 9 a s\p-kettle ) ?ree p\nds ( lean beef2 wet ) ?ree qu>ts ( cold wat]2 skim (f z above direct$2 add ! same vegetables & season+s z = bro? = potages4 ,aft] hav+ simm]$ ! :ole = ?ree h\rs1 ! f[l or f[ls mu/ be tak5 out ( ! kettle1 & ! re/ is to be simm]$ = ab\t ?ree h\rs long]4 ,! meat1 vegetables1 & season+s are !n tak5 f ! kettle or saucepan2 ! liquor is /ra9$1 & t liquor is ! be/ consomme t c be made2 or by boil+ ! same1 g5tly1 9 ?ree qu>ts ( good bro?1 y make consomme also4 ,! reason = direct+ to use "o1 two1 or ?ree f[ls is1 t ! m f[ls us$1 ! bett] & ri*] ! bro?4 ,! f[ls aft] hav+ be5 ?us us$ may be prep>$ 9 salad1 & make a v excell5t di%4 ,"o p\nd ( beef is en\gh to make bro? = a potage = ?ree or f\r p]sons4 ,always use fre% meat2 meat ) a v5ison ta/e or ta9t$ w\ld spoil if n entirely de/roy ! bro?4 ,to cl>ify ,bro?4--,if n z cle> z want$1 beat ! :ite ( an egg ) a gill ( cold bro?1 & turn into ! bro?2 boil g5tly ab\t t5 m9utes1 & /ra9 ?r\gh a clo? or t[el4 ,any k9d ( potage made ) bro? may be made ) consomme4 ,x may also be made ) wat]1 add+ butt]4 ,) consomme x is ri*]1 & ) wat] mu* inf]ior1 ?an ) bro?4 ,:5 a rump-piece is us$ to make bro?1 x is bett] to bone x fir/1 & take x f ! s\p-kettle aft] ?ree or f\r h\rs2 x is s]v$ z a releve1 or prep>$ z cold beef4 ,! bro? is f9i%$ z direct$2 ! bones & vegetables be+ kept on ! fire long] ?an ! meat4 ,*ick5 & turkey bro? are (t5 call$ potage de sante 7potage ( heal?74 ,*ick54--,roa/ or bake till turn+ yell[1 a *ick5 ov] two ye>s old4 ,put x 9 a s\p-kettle ) ?ree p9ts ( wat]1 & set x on a r sl[ fire2 skim (f ! scum1 add a middl+-siz$ onion1 a leek1 a few /alks ( *]vil if h&y1 a middl+-siz$ head ( lettuce1 & salt2 simm] ab\t ?ree h\rs4 ,take out ! *ick5 & vegetables1 skim (f ! fat1 /ra91 & use4 ,?is bro? is excell5t = a weak /oma*1 & is easy ( dige/ion4 ,! *ick5 is s]v$ 9 salad4 ,turkey4--,procure a r old turkey & roa/ or bake x till ab\t "o-?ird done2 put x 9 a s\p-kettle ) ab\t a p9t ( wat] to a p\nd ( meat1 & set x on a r sl[ fire4 ,z soon z ! scum comes on ! surface1 skim x (f c>efully2 !n add two onions1 two leeks1 two or ?ree heads ( lettuce1 a small h&ful ( *]vil if h&y1 & salt4 ,simm] ab\t five h\rs4 ,use ! bro? z *ick5-bro? above1 & s]ve ! turkey 9 salad4 ,fi% 7also call$ a la ,lucullus74--,slice ?ree middl+-siz$ onions & fry !m ) "o ounce ( butt] till turn+ yell[2 add ?ree or f\r p\nds ( fi% 7bass1 pike1 tr\t1 salmon1 & ! l71 any fi% hav+ a firm & compact fle%1 ( "o or sev]al k9ds2 add also two c>rots1 two onions1 & "o leek1 all slic$2 f\r /alks ( p>sley1 "o ( ?yme1 "o clove ( g>lic1 a bay-leaf1 "o clove1 six pepp]-corns1 salt2 cov] ! :ole ) cold wat]1 set on a good b n brisk fire1 boil g5tly = ab\t two h\rs4 ,if ! wat] is boil+ away1 add "s m2 !n /ra91 & use4 ,?is bro? may be us$ = bisque & fi% sauces1 in/ead ( beef-bro?4 ,x may be made ri*2 = in/ance1 in/ead ( ?ree p\nds ( fi%1 use six1 sev51 eight p\nds1 or m1 & season+s 9 proportion4 ,l\is ,,xv4 0 on a visit to ! mona/]y ( ,sa9t ,d5is "o day dur+ ,l5t2 aft] hav+ walk$ all ov] ! gr\nds & g>d5s1 he 0 (f]$ a cup ( bro? by ! sup]ior4 ,be+ a little fatigu$1 he took ! cup & drank ! :ole at "o draught4 ,9 go+ back to ,v]sailles1 "o ( 8 suite1 :o did n l ! monk-sup]ior1 adroitly allud$ to ! cup ( bro?1 & manag$ to p]suade ! k+ t ! monk _h done x on purpose2 t is1 _h made ! k+ p>take ( meat-bro?1 :5 x 0 =bidd5 by ! ,*ur*4 ,! next day ! monk-sup]ior 0 s5t = & br\ght be=e ! k+4 ,on he>+ ! object ( ! summons1 he ask$ ! k+ if ! bro? _h indispos$ him4 ,be+ answ]$ 9 ! negative1 he begg$ to be all[$ to prep>e ! same bro? be=e ! k+ himself1 :i* he did1 & f t "t till 8 dea? ! k+ us$ to s5d sev]al hundr$ p\nds ( fi% dur+ ,l5t to ! monks ( ,sa9t-,d5is4 ,frog4--,sk9 & put ! h9d-legs ( two doz5 ( frogs 9 cold wat] = an h\r2 dra9 & put !m 9 a saucepan1 & set x on a sl[ fire2 /ir n[ & !n till !y are turn+ yell[1 !n take !m (f & *op ! fle% r f9e2 put back 9 ! pan ) a c>rot slic$1 a /alk ( cel]y & "o leek1 bo? *opp$1 a little salt1 & cov] ! :ole ) wat]4 ,simm] = ab\t two h\rs2 ma% ! :ole ?r\gh a col&]1 add butt] :i* y /ir & mix 91 & x is ready = use4 ,?is bro?1 tak5 w>m be=e retir+1 is excell5t = p]sons hav+ a c\gh or cold4 ,x is also excell5t = consumptive p]sons1 & is only second to snail-bro?4 ,ano!r4--,take ! h9d-legs ( fifty well-sk9n$ gre5 frogs1 put !m 9 cold wat] & a little salt = half an h\r--dra9 !m2 !n put !m 9 a crock]y kettle1 ) a leek1 half a c>rot1 two /alks ( cel]y1 a middl+-siz$ p>snip1 a turnip1 two onions1 "o clove ( g>lic1 two ounces ( fat bacon1 a little salt1 & :ite pepp]2 cov] ! :ole well ) cold wat]1 set on ! fire1 simm] g5tly ab\t f\r h\rs2 /ra91 p\r on cr\tons1 & s]ve4 ,! h9d-legs ( ! frogs are tak5 f ! /ra9]1 plac$ on a di%1 & s]v$ at breakfa/ ! next day1 ) a :ite sauce1 or 9 fricassee1 z a *ick54 ,game4--,roa/ or bake1 till ab\t "o-?ird done1 two prairie-h5s1 & put !m 9 a s\p-kettle ) ab\t "o p\nd ( lean beef1 salt1 & five p9ts ( wat]4 ,set ! kettle on a r sl[ fire1 skim (f ! scum :5 x ga!rs on ! surface1 & !n add half a c>rot1 two /alks ( p>sley1 "o ( cel]y1 "o onion ) a clove /uck 9 x1 a bay-leaf1 six pepp]-corns1 & two cloves ( g>lic4 ,simm] ab\t ?ree h\rs1 & take ! birds out ( ! kettle2 simm] !n two h\rs long]2 /ra91 & ! bro? is ready = use4 ,game-bro? is w>m+ & /imulat+2 x may be tak5 alone1 or prep>$ ) cr\tons1 rice1 v]micelli1 or o!r ,italian pa/es1 ! same z beef-bro?4 ,! prairie-h5s are s]v$ 9 salmis1 & ! beef is s]v$ z boil$ beef4 ,snail4--,clean & prep>e tw5ty-five snails z direct$4 ,put !m 9 a saucepan1 ) a c>rot1 an onion1 & a head ( lettuce1 all *opp$1 a small h&ful ( *]vil1 a few leaves ( sorrel1 & a little salt2 cov] ! :ole ) ?ree p9ts ( cold wat]4 ,boil sl[ly = ab\t ?ree h\rs1 /ra9 ! bro?1 add a little butt] to x1 & x is ready = use4 ,a tumbl]ful ( ?is bro?1 tak5 w>m be=e retir+1 is c]ta9ly ! be/ ?+ = a consumptive p]son4 ,x is also excell5t = a c\gh4 ,j salt ! snails to ta/e1 & eat !m z !y are1 w>m or cold4 ,veal4--,procure two p\nds ( veal1 f ! neck or brea/ piece4 ,put ! meat 9 a s\p-kettle ) two qu>ts ( cold wat] & a little salt2 set x on a good fire1 & skim (f ! scum z soon z x ga!rs on ! surface4 ,:5 skimm$1 add a head ( lettuce1 a leek 7& a few /alks ( *]vil if h&y72 simm] = ab\t ?ree h\rs2 /ra91 & use4 ,?is bro?1 z well z *ick5 & turkey bro?1 is excell5t = convalesc5t p]sons4 ,x may be made ri*] by putt+ a little m meat1 accord+ to ta/e2 b g5]ally ! physician gives directions4 ,ano!r4--,soak a calf's liv] 9 cold wat] = two h\rs1 clean & wa% x well2 put x 9 a s\p-kettle ) ab\t ?ree p9ts ( cold wat]1 salt1 boil g5tly = an h\r & a half1 & !n add a h&ful ( wat]-cresses2 simm] fifte5 m9utes long]1 /ra9 & use4 ,ano!r4--,proce$ z above 9 e p>ticul>1 except t y use a h&ful ( *]vil in/ead ( wat]-cresses4 ,ano!r4--,use ?ree or f\r leeks in/ead ( wat]-cresses1 & proce$ z above = e o!r p>ticul>4 ,! la/ ?ree especially make a v refre%+ dr9k1 & are a great relief 9 "s cases ( fev]4 ,vegetable ,bro? 7call$ also ,b\illon ,maigre74--,scrape1 clean1 & slice ?ree c>rots & ?ree turnips1 peel ?ree onions2 fry ! :ole ) a little butt] till x turns r yell[2 & !n add two plants ( cel]y cut 9 pieces1 ?ree or f\r leeks1 also cut 9 pieces2 /ir & fry ! :ole = ab\t six m9utes4 ,:5 fri$1 add also "o clove ( g>lic1 salt1 pepp]1 two cloves1 two /alks ( p>sley1 a little nutmeg grat$2 cov] ) ab\t ?ree qu>ts ( wat]4 ,keep on a r sl[ fire1 skim (f ! scum c>efully1 & !n simm] = ab\t ?ree h\rs4 ,/ra91 & use4 ,?is liquor is call$ vegetable bro?1 & is us$ in/ead ( bro? 9 "t ( ,l5t by p]sons :o d n want to use beef-bro?4 ,ano!r4--,proce$ z above1 & ) ! same vegetables till !y are fri$4 ,!n add salt1 pepp]1 two cloves ( g>lic1 f\r /alks ( p>sley1 ?ree cloves1 a little nutmeg grat$1 two qu>ts ( :ite beans previ\sly soak$ 9 cold wat] = tw5ty-f\r h\rs1 & five or six qu>ts ( wat]4 ,skim x z above2 simm] = ab\t f\r h\rs2 /ra91 & use4 ,! beans1 c>rots1 turnips1 & leeks may be ma%$ ?r\gh a col&] & s]v$ 9 puree4 ,ano!r4--,proce$ z above 9 e p>ticul>1 ) ! exception t in/ead ( us+ beans1 y use peas1 l5tils1 *e/nuts1 or samp4 ,peas & l5tils are soak$ 9 wat] only = f\r or five h\rs4 ,*e/nuts mu/ be %ell$4 ,"s o!r vegetables may be add$1 accord+ to ta/e1 & also accord+ to ! nature ( ! vegetables4 ,ano!r4--,clean & put 9 a b[l a head ( lettuce1 a h&ful ( sorrel1 same ( *]vil1 same ( purslane1 & all *opp$ f9e2 p\r ov] ne>ly a qu>t ( boil+ wat]1 add two ounces ( butt]1 cov] ! b[l ) a wet t[el2 leave ?us half an h\r1 & /ra94 ,:5 cold x makes a v refre%+ dr9k1 & is tak5 morn+ & ev5+ ) salt1 to ta/e4 ,x may also be tak5 w>m4 ,a la ,m9ute1 or made quickly4--,cut f\r ounces ( fat salt pork 9 dice & set x on ! fire 9 a saucepan2 /ir1 & :5 x is turn+ r br[n add "o onion *opp$1 & half a middl+-siz$ c>rot1 slic$2 /ir1 & :5 !y are p>tly fri$1 add also two p\nds ( lean beef cut 9 small dice2 /ir & fry = five m9utes4 ,!n p\r 9 x ab\t ?ree p9ts ( boil+ wat]1 salt1 boil g5tly ab\t =ty m9utes4 ,/ra91 & use4 ,! beef may be s]v$ ) ! bro?1 or sep>ately z an entree1 ) a piquante1 ravigote1 or ,rob]t sauce4 ,bisque ( ,lob/]4--,boil "o or sev]al lob/]s z direct$1 & :5 cold split ! tail 9 two1 l5g?wise1 take ! fle% out ( ! %ell1 remove ! black ve9 t is on ! back1 take out ! meat ( ! two l>ge claws1 & keep ! fle% ( ! claws & tail = ! foll[+ day's breakfa/4 ,= a bisque1 no?+ is ?r[n away b ! head1 /oma*1 & black ve94 ,! head is ! "p imm$iately "u ! eyes2 ! /oma* is a small1 r\nd p\* imm$iately beh9d ! head2 & ! ve9 runs f ! /oma* to ! end ( ! tail4 ,put all ! re/1 %ell1 small claws1 all ! matt] f\nd 9 ! l>ge %ell 7gre51 :ite1 or yell[71 9 a mort> & p\nd well4 ,!n put a tablespoonful ( butt] 9 a saucepan1 set x on ! fire1 & :5 ! butt] is melt$1 put :at is 9 ! mort> 91 /ir ) a wood5 spoon = ab\t t5 m9utes1 !n add "o p9t ( w>m bro?1 /ir = ab\t tw5ty m9utes1 & /ra94 ,put ! liquor back on ! fire ) ab\t f\r ounces ( toa/$ bread1 boil five m9utes1 & ma% ?r\gh a col&]4 ,put ! liquor back aga9 on ! fire1 add "o qu>t ( bro?1 boil g5tly t5 m9utes1 & turn into ! s\p-di%4 ,:ile x is boil+1 *op f9e ! coral-piece ( ! lob/] or lob/]s1 knead x ) a piece ( butt] ( ab\t ! same bulk1 !n rub bo? ?r\gh a wire sieve2 put !m 9 ! s\p-di% ) cr\tons & ab\t two or ?ree ounces ( ! fle% ( ! lob/] cut 9 v small dice4 ,turn ! bro? into ! s\p-di% also1 & z direct$ above1 & s]ve w>m4 ,:5 !re is no coral 9 ! lob/] or lob/]s1 knead a h>d-boil$ yolk ( egg ) butt] 9 its /ead4 ,use "o1 two1 ?ree1 or m lob/]s1 accord+ to h[ mu* s\p is want$4 ,x is n co/ly1 because ! fle%1 or mo/ ( x1 is kept to make a salad ! next day1 = breakfa/ or lun*4 ,! salad might be s]v$ ! same day at d9n]1 b lob/] is a r heavy food1 & x is m prud5t n to eat any late 9 ! day4 ,bisque ( ,lob/] a la ,colb]t4--,make a bisque z above1 & :ile x is on ! fire1 poa* z direct$ z _m eggs z !re w be p]sons at d9n]2 put !m 9 ! s\p-di% in/ead ( cr\tons1 & s]ve z above4 ,( ,crabs4--,proce$ z = a bisque ( lob/] 9 e p>ticul>1 except t y use h>d-%ell crabs in/ead ( lob/]4 ,! same a la ,colb]t4--,add to ! above z _m poa*$ eggs z y h gue/s4 ,( ,craw-fi% 7,bisque d',ecrevisses74--,our read]s :o h be5 9 ,europe w c]ta9ly rememb] ! "n ( "o ( ! be/ s\ps t c be made4 ,x is made ( craw-fi% ! same z ) lob/]1 & is c]ta9ly m delicate ?an a bisque ( lob/] or ( crabs4 7,see ,craw-fi% = o!r p>ticul>s47 ,a bisque ( craw-fi% may also be s]v$ a la ,colb]t ! same z a bisque ( lob/]4 ,b\illabaisse4--,! real b\illabaisse is made 9 ,m>seilles2 !y make an imitation ( x 9 ,bordeaux1 & 9 _m o!r p>ts ( ,france & ! ,cont95t2 b1 l a ,wel% r>ebit prep>$ out ( ,wales1 x is v inf]ior to ! real "o4 ,h[ev]1 we w give ! receipt to make x "h1 & z good z possible ) ! fi% t c be procur$4 ,put a gill ( sweet-oil 9 a t9 saucepan & set x on a %>p fire2 :5 hot1 add two onions & two cloves ( g>lic slic$2 /ir s z to p>tly fry !m1 & !n take f ! fire4 ,put also 9 ! pan ?ree p\nds ( fi%1 su* z haddock1 halibut1 turbot1 :ite-fi%--( all if possible1 b at lea/ ( two k9ds2 also a doz5 muscles1 j blan*$ & tak5 f ! %ell 7"s put !m :ole1 prop]ly clean$74 ,! fi% is cut 9 pieces ab\t two in*es long4 ,!n add "o gill ( ,catawba or ,saut]ne w9e1 a bay-leaf1 two cloves1 two slices ( lemon1 ! juice ( a tomato1 salt1 pepp]1 a p9* ( saffron1 cov] ) cold wat]1 & set ! pan back on a brisk fire4 ,aft] ab\t ?irty m9utes add a teaspoonful ( *opp$ p>sley2 boil t5 m9utes long]1 & x is done4 ,! pieces ( fi% are !n plac$ on a di% & s]v$4 ,put 9 a deep di%1 & to be s]v$ at ! same "t1 "s slices ( bread1 ov] :i* y turn ! sauce ?r\gh a /ra9]4 ,"o slice ( bread & "o piece ( fi% is s]v$ to ea* p]son1 also "s sauce4 ,x is put 9 two diff]5t di%es1 to avoid break+ ! pieces ( fi%4 ,!re are ov] a hundr$ ways ( mak+ a b\illabaisse2 ! above is "o ( ! be/4 ,!re are also ab\t z _m ways ( spell+ ! same4 ,a b\illabaisse is s]v$ z a s\p4 ,,potages4 ,a la ,colb]t4--,scrape c>rots & turnips & cut !m 9 small dice or ) a vegetable spoon2 add gre5 peas & /r+-beans1 if h&y1 ! beans cut 9 pieces2 set !m on ! fire 9 a pan ) cold wat] & salt2 boil g5tly till done1 & dra94 ,put !m back on ! fire1 cov]$ ) w>m bro?1 salt to ta/e1 boil g5tly ab\t two or ?ree m9utes1 & turn into ! s\p-di%1 9 :i* y h put z _m poa*$ eggs z !re are or w be p]sons at table4 ,a poa*$ egg ) s\p is s]v$ to e p]son4 ,proportions ( bro? & vegetables accord+ to ta/e4 ,juli5ne4--,scrape two c>rots & two turnips & cut !m 9 pieces ab\t an in* & a half long2 cut slices l5g?wise ab\t "o-eigh? ( an in* ?ick1 !n cut aga9 across1 s z to make squ>e /rips4 ,put !m 9 a saucepan ) ab\t two ounces ( butt]1 ?ree tablespoonfuls ( cabbage *opp$ f9e1 & half a middl+-siz$ onion1 also *opp$2 set on ! fire & /ir till ab\t half fri$4 ,add bro? to make x z y wi%1 ?9 or ?ick2 boil g5tly till done2 salt to ta/e1 skim (f ! fat1 & s]ve4 ,x takes ab\t two h\rs4 ,juli5ne ) ,rice4--,boil two ounces ( rice 9 wat] & a little salt1 till ab\t ?ree-qu>t]s done2 dra9 & put 9 ! juli5ne aft] hav+ add$ ! bro?2 f9i% z above4 ,juli5ne ) ,b>ley4--,boil b>ley till done2 add x to ! juli5ne at ! same "t ! bro? is add$1 & s]ve z ! above4 ,juli5ne aux ,cr\tons4--,put "s cr\tons 9 ! s\p-di%1 & :5 ! juli5ne is done1 p\r x ov] !m1 & s]ve4 ,brunoise4--,put an ounce ( butt] 9 a saucepan on ! fire1 & :5 melt$1 add "o c>rot1 "o turnip1 a little cel]y1 all cut 9 dice2 /ir till !y turn yell[1 !n add ab\t a qu>t ( bro?1 a middl+-siz$ leek cut 9 pieces1 a few leaves ( lettuce & ( sorrel1 if h&y1 & a p9* ( sug>4 ,simm] ab\t two h\rs2 skim (f ! fat2 add a few drops ( burnt sug> to color4 ,h cr\tons 9 ! s\p-di%1 turn ! potage ov] !m1 & s]ve4 ,brunoise ) ,rice4--,proce$ z above1 except t y add f two to f\r ounces ( boil$ rice to ! potage t5 m9utes be=e tak+ f ! fire4 ,s]ve )\t cr\tons4 ,ano!r4--,use boil$ b>ley in/ead ( boil$ rice4 ,a la ,monaco4--,put "s ?9 slices ( /ale bread 9 ! s\p-di%1 spr9kle pulv]iz$ sug> & orange-r9d grat$ all ov]4 ,p\r boil+ milk ov]2 cov] ! di% = five m9utes1 & s]ve4 ,a la ,reg5ce4--,put ab\t two doz5 qu5elles made ) *ick5 into ! s\p-di% ) half a p9t ( boil$ gre5 peas2 turn boil+ consomme ov]1 & s]ve w>m4 ,a la ,royale4--,make a cu/>d ) a doz5 yolks ( eggs1 ab\t ! same volume ( good cream1 season ) sug>1 salt1 & a little nutmeg2 cook1 & :5 p]fectly cold1 cut x 9 slices & aga9 cut 9 fancy %apes ) pa/e-cutt]s or ) a knife2 place x 9 ! s\p-di%1 p\r boil+ consomme g5tly ov]1 & s]ve w>m4 ,potage ,pr9tani] 7call$ also ,j>d9i]e & a la ,paysanne74--,x is a potage juli5ne1 to :i* is add$ ! top or eatable "p ( six asp>agus1 six turnip-root$ r$ radi%es1 & two or ?ree tablespoonfuls ( gre5 peas4 ,!y are fri$1 boil$1 & s]v$ ) ! o!r vegetables4 ,vel\te4--,put yolks ( eggs 9 ! s\p-di% & beat !m a little ) cold or lukew>m bro?2 !n p\r boil+ bro? ov] !m1 little by little1 /irr+ ! :ile1 & s]ve w>m4 ,x is made ?9 or ?ick1 accord+ to ta/e4 ,) ,arr[-root4--,set bro? 9 a saucepan on ! fire1 & z soon z x boils1 spr9kle "s arr[-root into x1 /irr+ ! :ile ) a wood5 spoon2 boil g5tly = ab\t half an h\r1 /irr+ n[ & !n ! :ile1 & s]ve w>m1 add+ salt to ta/e4 ,milk or consomme may be us$ in/ead ( bro?4 ,if y use milk1 add a v little salt & sug>1 to ta/e4 ,! proportion ( arr[-root to a c]ta9 quantity ( bro? is accord+ to ta/e2 x c be made ?ick or ?94 ,) ,corn-/>*4--,proce$ z = arr[-root4 ,) ,bread4--,?is is ! simple/ ( all4 ,dry "s slices ( bread1 ei!r /ale or fre%1 9 ! ov51 place !m 9 ! s\p-di%1 p\r boil+ bro? ov] !m1 cov] ! di% = two or ?ree m9utes1 & s]ve4 ,) ,fecula4--,proce$ z = arr[-root4 ,be+ f9]1 x does n require m ?an ab\t twelve or fifte5 m9utes4 ,) ,b>ley4--,wa% ! b>ley 9 cold wat]1 !n drop x 9 boil+ bro?1 little by little1 /irr+ ! :ile2 :5 91 keep simm]+ till p]fectly done1 :i* y asc]ta9 easily by ta/+2 add !n salt to ta/e1 a p9* ( sug>1 & s]ve w>m4 ,x mu/ be /irr$ occasionally :ile on ! fire4 ,) ,gruel 7,fr5* ,gruau74--,x is made z ) arr[-root4 ,) ,indian ,meal4--,proce$ z ) arr[-root4 ,) ,sago4--,sago mu/ be boil$ g5tly ab\t an h\r2 b = ! re/1 proce$ z ) arr[-root 9 e p>ticul>4 ,) ,sem\le4--,) sem\le x is ! same z ) arr[-root1 except t x is boil$ only ab\t fifte5 m9utes4 ,) ,tapioca4--,tapioca is prep>$ l arr[-root1 b mu/ be boil$ ab\t =ty-five m9utes4 ,all ! above1 l arr[-root1 may be prep>$ ) consomme1 or ) milk1 z well z ) bro?4 ,) ,giblets4--,?r[ ! giblets 9 boil+ wat] & a little salt1 boil = t5 m9utes1 take (f & dra94 ,drop !m 9 bro?1 boil g5tly till done1 & turn ! :ole into ! s\p di%1 9 :i* y h "s leeks1 boil$ & cut 9 pieces4 ,s]ve w>m4 ,"s cr\tons may be add$1 & *]vil *opp$ f9e1 j be=e turn+ into ! s\p-di%2 or !y may be plac$ 9 ! s\p-di% be=e p\r+ 9 ! bro?4 ,) ,mack]el4--,clean1 prep>e1 & cut 9 pieces ab\t "o in* & a half long1 a mack]el weigh+ ab\t "o p\nd & a half2 fry x ) two ounces ( butt] till x turns r br[n1 !n cov] ) ne>ly a qu>t ( wat]2 add a few slices ( c>rot1 same ( turnip1 a small onion1 two or ?ree /alks ( p>sley1 salt1 pepp]1 a clove ( g>lic1 & a /alk ( cel]y if h&y2 boil sl[ly = ab\t an h\r2 ma% g5tly ?r\gh a col&]1 put :at has pass$ ?r\gh ! col&] back on ! fire1 add a little butt]1 give "o m boil1 turn into ! s\p di% ov] cr\tons1 & s]ve4 ,) new ,c>rots4--,take small1 "y c>rots1 clean & wa% !m1 !n blan* !m = ab\t five m9utes4 ,set !m on ! fire1 cov] ) bro? or consomme2 boil g5tly till done1 & s]ve4 ,ano!r4--,) c>rots & peas4 ,proce$ z above till ! c>rots are half done1 !n add blan*$ gre5 peas2 f9i% ! cook+1 & s]ve4 ,ano!r4--,make z ! above1 b us+ "o or two heads ( cabbage-lettuce1 blan*$ = two m9utes1 in/ead ( gre5 peas4 ,fancy ,potage4--,take twelve v small rolls2 cut (f "o end & remove all ! s(t "p ( x2 fill !m ) qu5elles ( *ick52 replace ! piece cut (f z well z possible2 place !m 9 ! s\p-di%2 p\r boil+ consomme or good bro? ov] !m2 cov] ! di% = t5 m9utes1 & s]ve w>m4 ,) ,v]micelli4--,drop ! v]micelli 9 boil+ wat]1 & 9 :i* y h put a little salt2 boil t5 m9utes1 dra91 drop aga9 9 cold wat]1 dra9 aga9 & put x 9 boil+ bro?2 boil t5 m9utes2 add salt to ta/e1 & s]ve4 ,) ,mac>oni4--,proce$ z = v]micelli 9 e p>ticul>1 except t x takes twice z long to cook4 ,) ,mac>oni & ,*eese4--,proce$ z = ! above1 & :5 done1 put grat$ *eese 9 ! s\p-di%1 turn ! mac>oni ov] x1 & s]ve4 ,) ,italian ,pa/es4--,no matt] ( :at %ape are ! pa/es1 proce$ z = v]micelli2 ! only diff]5ce is 9 ! "t ( cook+1 :i* dep5ds on ! size4 ,consomme may be us$ in/ead ( bro?4 ,if milk is us$1 sug> mu/ be add$4 ,) ,mac>oni a la ,cor9ne4--,set two qu>ts ( cold wat] on ! fire1 ) an ounce ( salt1 & two ounces ( butt]2 at ! fir/ boil1 drop into x f\r ounces ( mac>oni2 boil five m9utes1 & dra94 ,imm$iately drop ! mac>oni 9 boil+ consomme1 & boil g5tly till done4 ,dra9 x aga9 & place a lay] ( x 9 ! s\p-di%1 ov] ! mac>oni2 place a ?9 lay] ( ,p>mesan *eese grat$2 !n a lay] ( mac$o9e ( vegetables2 !n aga91 a lay] ( mac>oni1 "o ( *eese1 etc42 p\r consomme to ta/e on ! :ole1 & s]ve w>m4 ,) ,mac>oni a la ,m$ici 7also call$ a la ,napolita9e74--,proce$ z = mac>oni a la ,cor9ne 9 e p>ticul>1 ) ! exception t y put also 9 ! s\p-di% a lay] ( qu5elles ( *ick5 ov] t ( mac$o9e ( vegetables1 & s]ve 9 ! same way4 ,! qu5elles are boil$ till done1 9 bro? 9 :i* y put a few sprigs ( mignonette4 ,ano!r4--,add to ! above ab\t a gill ( ?ick tomato-sauce1 j be=e p\r+ ! consomme ov] ! mac>oni1 etc4 ,mac>oni a la ,romulus4--,prep>e eight ounces ( mac>oni z direct$ = mac>oni a la ,cor9ne2 place a lay] ( x 9 ! s\p-di%2 !n ov] x a lay] ( qu5elles ( *ick52 ov] ! qu5elles1 a ?9 lay] ( grat$ ,p>mesan *eese2 !n a lay] ( ?9 slices ( salt beef tongue1 boil$ & skimm$2 ov] ! latt] a lay] ( sweetbreads boil$ 9 bro? & cut 9 ?9 slices also2 & la/ly a lay] ( ?9 slices ( boil$ fl\nd]s4 ,sev]al lay]s ( ea* ( ! above may be plac$ 9 ! s\p di%1 9 ! same ord]2 !n boil+ consomme is p\r$ ov] ! :ole2 ! di% is cov]$1 put 9 a w>m place = t5 m9utes1 & s]v$4 ,al?\gh ?is di% is a regul> potage1 & s]v$ z su*1 /ill _m ,italians make a meal ( x4 ,) ,mac>oni a ,la ,ross9i4--,proce$ z = mac>oni a la ,cor9ne above1 ) two exceptions3 fir/1 t y add a lay] ( qu5elles ( p>tridge2 & second1 t y use consomme ( p>tridge4 ,) ,mac>oni a la ,/4 ,pi]re4--,proce$ also z = potage mac>oni a la ,cor9ne z f> z plac+ a lay] ( mac>oni 9 ! s\p-di%2 !n put ov] x a lay] ( boil$ s(t roe ( fi%2 ov] :i* put a ?9 lay] ( grat$ ,p>mesan *eese2 !n a lay] ( qu5elles ( fi%2 ano!r lay] ( mac>oni2 ov] x1 a lay] ( boil$ ?9 slices ( salmon2 mac>oni aga91 etc4 ,p\r boil+ consomme ov] ! :ole1 & s]ve4 ,al?\gh be>+ ! "n ( ,sa9t ,pi]re 7,/4 ,pet]71 ! above di% has n be5 devis$ by ! sa9t2 b1 l all ! above1 save t a la ,cor9ne1 x has be5 inv5t$ by monks4 ,) ,n\illes4--,set bro? on ! fire 9 a saucepan1 & at ! fir/ boil+ take ! n\illes f ! wat] ) a skimm] & put 9 ! bro?1 /ir occasionally & boil g5tly till done4 ,! proportions are accord+ to ta/e4 ,! m bro? us$ = a c]ta9 quantity ( n\illes ! ?9n] ! s\p w be1 & vice v]sa4 ,salt to ta/e1 & s]ve4 ,) ,potatoes4--,cut ab\t half a p9t ( potatoes ) a vegetable spoon 7x is und]/ood half a p9t :5 cut1 ! re/ be+ us$ to make ma%$ potatoes71 & blan* !m = ?ree m9utes1 dra9 & put !m 9 boil+ bro?2 boil g5tly till ab\t half done1 add !n two or ?ree tablespoonfuls ( gre5 peas2 f9i% ! cook+2 & j be=e s]v+ add a p9* ( sug>1 salt to ta/e1 turn into ! s\p-di%1 & s]ve ) or )\t cr\tons4 ,) ,qu5elles4--,drop qu5elles 9 bro?2 boil g5tly till done1 & s]ve4 ,! proportion accord+ to ta/e4 ,half a doz5 qu5elles = ea* p]son1 & ab\t half a p9t ( bro?1 make a good proportion4 ,) ,rice4--,put boil$ rice 9 ! s\p-di%1 turn boil+ bro? ov] x1 & s]ve w>m4 ,) ,turnips4--,:5 clean1 cut ! turnips 9 slices1 drop !m 9 boil+ wat]1 add a little salt1 boil = five m9utes1 & dra94 ,set !m on ! fire 9 a saucepan1 cov] !m ) milk1 & boil g5tly till done4 ,ma% !m ?r\gh a col&]1 put !m back on ! fire ) milk1 butt]1 a little sug> & salt2 /ir & boil g5tly a few m9utes2 !n add a yolk ( egg = two turnips1 /ir 9 also two or ?ree tablespoonfuls ( cream2 /ir1 b d n boil2 put "s cr\tons 9 ! s\p-di%1 turn ! turnips ov]1 & s]ve4 ,puree ( ,split ,peas4--,! proportions v>y accord+ to ta/e2 ! m peas t are us$ ) a c]ta9 quantity ( bro?1 ! ?ick] ! potage w be1 & vice v]sa4 ,soak "o p9t ( split peas 9 cold wat] ov] night & dra94 ,put !m 9 a saucepan ) a few slices ( c>rot1 same ( turnip1 same ( onion & salt4 ,cov] ) cold wat]1 set on ! fire & boil till done4 ,dra91 & !n ma% ?r\gh a col&]4 ,put back on ! fire ) w>m bro? to ta/e--t is1 to make ! potage ?9 or ?ick1 season ) salt or pepp]2 boil g5tly = five m9utes1 /irr+ ! :ile2 turn into ! s\p-di% ov] cr\tons1 & s]ve w>m4 ,x may be s]v$ )\t cr\tons4 ,puree ( ,gre5 ,peas4--,x is sometimes call$ a la ,*antilly1 or a la ,francaise4 ,put cold wat] & a little salt on ! fire1 & at ! fir/ boil+ ?r[ ! peas 92 if !y are v t5d]1 leave !m 9 only a few seconds2 if l>ge & r h>d1 boil "o or two m9utes2 dra91 ma% !m ?r\gh a col&]1 & f9i% z ! above4 ,puree ( ,dry ,beans4--,:ite & dry beans h sev]al names1 b no matt] :at k9d1 !y are prep>$ alike4 ,if y are n sure t ! beans are new1 soak !m 9 cold wat] = ab\t tw5ty-f\r h\rs1 & dra94 ,cook1 ma%1 & s]ve !m ! same z split peas4 ,puree ( ,l5tils4--,wa% ! l5tils 9 cold wat] & proce$ z = split peas = ! re/4 ,puree ( ,peas4--,proce$ z = split peas4 ,) ,lima ,beans4--,proce$ z ) gre5 peas4 ,) ,potatoes4--,/eam potatoes1 !n peel & ma% !m ?r\gh a col&]4 ,put !m back on ! fire ) bro?1 butt]1 & salt to ta/e2 /ir1 boil a few m9utes1 & s]ve ) cr\tons4 ,wat] or milk may be us$ in/ead ( bro?4 ,) ,pumpk9s4--,peel1 take away ! se$ & cut ! pumpk9 9 small pieces2 put !m 9 a /ewpan ) wat] j en\gh to cov] !m1 a little salt & :ite pepp]1 set on ! fire & take (f :5 cook$2 ?r[ away ! wat]1 ma% & /ra9 ! pumpk91 put x back 9 ! /ewpan1 cov] ) milk1 add a little sug>1 set x aga9 on ! fire1 & take (f at ! fir/ boil+2 p\r a little ( x on cr\tons 9 ! s\p-di%1 & keep cov]$ 9 a w>m place = t5 m9utes2 !n p\r also ! rema9d] 91 & s]ve4 ,ano!r4--,prep>e z above1 ?r[ ! pieces 9 boil+ wat] ) a little salt = five m9utes1 ma% & dra92 put butt] 9 a /ewpan1 set x on ! fire2 :5 melt$ put ! pumpk9 91 /ir ab\t five m9utes2 h ready 9 y\r s\p-di% "s slices ( bread fri$ 9 butt]1 & du/$ ) sug>1 p\r on !m "s boil+ milk1 keep cov]$ 9 a w>m place two or ?ree m9utes2 !n turn ! pumpk9 on1 at ! same "t mix+ ! :ole g5tly1 & s]ve4 ,) ,squa%4--,x is made z ) pumpk94 ,) ,asp>agus4--,proce$ z = gre5 peas4 ,) ,j]usalem ,arti*okes4--,x is made l t ( potatoes4 ,) ,c>rots4--,:5 made ) "y c>rots1 x is call$ potage puree ,crecy1 or a la ,crecy4 ,add bro? to ta/e to a puree ( c>rots1 turn into ! s\p-di% ov] cr\tons1 & s]ve4 ,) color$ ,beans4--,:5 made ) color$ beans1 x is call$ a la ,conde4 ,proce$ z ) beans4 ,! ,pr9ce ( ,conde devis$ ?is potage1 & besides cook+ ! beans 9 bro?1 he us$ to put 9 "o or two p>tridges also1 to give1 z he us$ to say1 a good ta/e to ! beans4 ,) ,caulifl[]s4--,make a puree ( caulifl[]s1 to :i* y add bro? to ta/e1 & s]ve ) cr\tons4 ,) ,*e/nuts4--,add bro? & cr\tons to a puree ( *e/nuts1 & s]ve w>m4 ,) ,turnips4--,x is made z ) c>rots4 ,) ,:eat4--,cut e>s ( :eat :5 full1 b n ripe1 & put !m away to dry4 ,%ell ! :eat2 wa% x 9 cold wat]1 put x 9 a saucepan1 cov] x ) bro? & boil g5tly till done4 ,ma% ?r\gh a col&]1 put back on ! fire ) a little butt]2 add bro? if too ?ick1 /ir n[ & !n = ab\t fifte5 m9utes2 take f ! fire1 add two or ?ree yolks ( eggs beat5 ) a little cream & a p9* ( sug>2 mix !m well ) ! re/1 & s]ve w>m4 ,) ,sweet ,corn4--,proce$ z ) :eat 9 e p>ticul>4 ,x makes a heal?y & excell5t potage4 ,wat] may be us$ in/ead ( bro?1 b x is n z nutritive4 ,) ,swall[s' ,ne/s1 or ,*9ese ,s\p4--,! ne/s are made a mucilag9\s sub/ance (1 & built by ! species ( swall[s call$ ,hirundo escul5ta2 x w\ld require sev]al pages to describe !m1 toge!r ) _! comp\nd mat]ial1 & w\ld be out ( place 9 a receipt book4 ,suffice x to say1 t !y sell = #ajj a p\nd 9 ,london & ,p>is 7gold ( c\rse71 & ! *eape/ potage = "o p]son co/s ab\t ?ree doll>s4 ,soak ab\t f\r ounces ( x 9 cold wat] = t5 h\rs1 dra9 & clean4 ,put x 9 a saucepan1 cov] well ) *ick5-bro?1 place ! saucepan 9 boil+ wat] = ab\t two h\rs1 add salt to ta/e1 & !n dra9 aga94 ,place ! ne/s 9 ! s\p-di%1 p\r boil+ consomme ov] !m1 & s]ve w>m4 ,! ,*9ese are said to use v ri* consomme ( *ick5 to prep>e !m4 ,) ,tomatoes & ,rice4--,blan* half a doz5 tomatoes1 & sk9 !m4 ,put !m 9 a saucepan ) a qu>t ( bro?1 season ) an onion slic$1 ?ree or f\r sprigs ( p>sley1 "o ( ?yme1 half a doz5 pepp]-corns1 a bay-leaf1 two cloves1 two cloves ( g>lic2 salt & pepp]4 ,boil g5tly till r$uc$ to ab\t two-?irds1 !n ma% g5tly ?r\gh a col&]4 ,x is und]/ood by ma%+ g5tly1 to ma% s t all ! liquid "p %all pass ?r\gh ! col&]1 & ! se$s & spices %all be reta9$ 9 x & ?r[n away4 ,:ile ! tomatoes are on ! fire boil+1 set f\r ounces ( rice on ! fire ) cold wat] & salt1 & boil x till t5d]4 ,dra9 ! rice1 put x 9 a saucepan ) ! tomato-juice aft] be+ ma%$1 set ! saucepan on ! fire1 add "o ounce ( butt]1 a teaspoonful ( sug>1 bo? accord+ to ta/e2 to make ! potage ?9 or ?ick1 boil g5tly fifte5 m9utes1 turn into ! s\p-di%1 & s]ve w>m4 ,! same may be done ) cann$ tomatoes2 9 t case1 set a c ( tomatoes on ! fire ) ! same season+s1 & proce$ exactly z = ! above 9 e o!r p>ticul>4 ,! same ) ,cr\tons4--,fry "s cr\tons ) a little butt]1 put !m 9 ! s\p-di%2 turn ! potage1 or r ! same mixture z above1 ov] !m2 cov] ! s\p-di% = two or ?ree m9utes1 & s]ve4 ,) ,tomatoes & ,cr\tons only4--,fry ! cr\tons & put !m 9 ! s\p-di%2 turn ! tomatoes only ov] !m1 aft] be+ prep>$ z above2 cov] ! s\p-di% = two or ?ree m9utes1 & s]ve4 ,puree a la ,re9e4--,procure a r old *ick5 & cut x 9 pieces z = fricassee2 set x on ! fire 9 a saucepan ) ab\t a qu>t ( cold wat]1 salt1 & boil g5tly ab\t "o h\r4 ,!n add ab\t f\r ounces ( rice1 wa%$ 9 cold wat]1 cont9ue boil+ until ! *ick5 is ov]done & t5d]4 ,take ! pieces ( *ick5 f ! pan1 scrape ! fle% (f ! bones2 cut ! :ite fle% 7! fle% t is on bo? sides ( ! brea/-bone7 9 dice1 & put x 9 ! s\p-di%2 *op f9e all ! o!r fle%1 & !n ma% x ?r\gh a sieve or /ra9]1 toge!r ) ! rice4 ,if x be r too ?ick to ma% ?r\gh1 moi/5 x ) bro?4 ,a l>ge iron spoon is ! be/ ut5sil to ma% ?r\gh )4 ,!n set ! rice & fle% back on ! fire 9 a saucepan ) bro? to ta/e1 /ir & add imm$iately f two to f\r ounces ( butt]1 a gill ( cream1 or1 if n h&y1 a gill ( milk4 ,keep /irr+ on a sl[ fire = five or six m9utes2 salt to ta/e1 turn into ! s\p-di%1 & s]ve4 ,!re is no dang] ( curdl+ if kept on a sl[ fire & n all[$ to boil4 ,! same ) ,bro?4--,to make ! potage ri*]1 cook ! *ick5 & rice 9 bro? in/ead ( wat]1 & proce$ z above = ! re/4 ,! same ) consomme4--,! *ick5 & rice may also be cook$ 9 consomme1 & :5 ma%$ ?r\gh ! sieve1 add consomme also in/ead ( bro?1 & y h an exce$+ly ri* s\p4 ,?is is excell5t = p]sons hav+ ?roat diseases2 x is easily swall[$1 & v nutriti\s4 ,! same a la ,francaise4--,! potage puree a la francaise is ! same z t a la re9e1 ) ! addition ( qu5elles ( *ick54 ,! same a la ,pr9cesse4--,add to t a la re9e1 ! :ite fle% ( a roa/$ *ick51 cut 9 dice1 & put 9 ! s\p-di%4 ,puree ( ,game4--,proce$ z = potage puree a la re9e1 ) ! exception t y use prairie-h51 in/ead ( *ick54 ,,s\ps4 ,maigre1 or ,vegetable ,s\p4--,proce$ z = juli5ne 9 e p>ticul>1 except t wat] is us$ in/ead ( bro?4 ,f\r ounces ( butt] may be us$ in/ead or two4 ,beef & ,mutton ,s\p4--,take ?ree p\nds ( beef & two p\nds ( brea/ ( mutton2 put bo? pieces 9 a crock]y kettle ) f\r qu>ts ( cold wat]1 salt1 & pepp]1 set on a sl[ fire2 skim c>efully1 !n add half a c>rot1 two turnips1 two onions ) "o clove /uck 9 ea*1 two /alks ( cel]y1 two leeks1 "o sprig ( p>sley1 & "o clove ( g>lic4 ,simm] f\r or five h\rs2 di% ! meat ) c>rots1 turnips1 & leeks ar\nd1 to be s]v$ aft] ! s\p if y *oose2 /ra9 ! bro?1 skim ! fat (f1 put back on ! fire1 give "o boil2 h cr\tons 9 ! s\p-di%1 p\r ov] !m1 & s]ve4 ,mock ,turtle4--,put two ounces ( butt] 9 a saucepan & set x on ! fire1 :5 melt$1 add a tablespoonful ( fl\r1 /ir1 & :5 turn+ br[n1 add ?ree p9ts ( bro? 7ei!r beef-bro? or bro? made by boil+ a calf's head1 accord+ to ta/e72 boil five m9utes !n add a liquor glass ( br&y or rum1 f "o to ?ree glasses ( ,madeira1 ,port1 or ,%]ry w9e1 ab\t f\r ounces ( calf's-head 7! sk9 only7 cut 9 dice1 mu%rooms or truffles1 or bo?1 also cut 9 dice2 boil five m9utes4 ,:ile x is boil+1 cut two h>d-boil$ eggs & half a lemon 9 dice & put !m 9 ! s\p-di%2 turn ! bro? ov]1 & s]ve4 ,made ) beef bro? x is c]ta9ly ri*] ?an :5 made ) calf's-head bro?1 ! latt] is gelat9\s b less n\ri%+ ?an ! =m]4 ,mock ,turtle ) consomme4--,use consomme in/ead ( bro?1 & y h z ri* a s\p z c be made4 ,mock turtle is an ,engli% s\p1 v ri* & v good4 ,au ,*asseur 7,hunt]'s or ,sportsman's ,s\p74--,a potage au *asseur is always made ) game1 su* z rabbit1 prairie-h51 gr\se1 v5ison1 wild turkey1 wild pigeon1 etc41 b nev] ) aquatic birds4 ,x might be made ) quail1 b t bird is really too delicate to make s\p )4 ,a :ole bird or animal is nev] us$1 b ! bones & trimm+s only4 ,aft] hav+ cut (f ! fle%y p>ts1 ! bones are crack$ & us$ to make ! potage4 ,take ! bones ( two prairie-h5s aft] hav+ cut (f ! fle% on bo? sides ( ! brea/-bone1 also ! legs2 cut ! bones 9 pieces ab\t half an in* long & set !m on ! fire ) half an ounce ( butt]1 /ir = two or ?ree m9utes1 cov] ) bro?1 or game bro?1 & boil g5tly till well cook$1 or ab\t two h\rs4 ,put 9 ano!r pan1 & set x on ! fire at ! same "t z ! above1 half a head ( cabbage1 "o c>rot1 "o turnip1 & "o onion1 all cut f9e2 ab\t half a p\nd ( lean salt pork2 cov] ) cold wat]1 & boil g5tly = ab\t two h\rs also4 ,9 case ! wat] or bro? %\ld boil away1 add a little m4 ,aft] hav+ boil$ bo? vegetables & bones ab\t two h\rs1 take (f ! salt pork f ! pan 9 :i* ! vegetables are1 & turn :at y h 9 ! o!r pan ov] ! vegetables1 ?r\gh a /ra9]2 add "s bro? if x is too ?ick2 boil t5 m9utes1 & s]ve4 ,proce$ z above ) ! bones & trimm+s ( o!r birds4 ,turtle or ,t]rap94--,cut ! turtle 9 dice1 ?r[ x 9 boil+ wat] = two or ?ree m9utes1 & dra92 put x 9 a /ewpan ) onions & ham1 also cut 9 dice2 season ) ?yme1 p>sley1 bay-leaf1 salt1 pepp]1 & a w9e-glass ( ,madeira w9e or ( good br&y2 wet ) ,espagnole sauce or ) consomme1 set on a good fire1 boil ab\t half an h\r4 ,t5 m9utes be=e tak+ f ! fire1 *op ! eggs ( ! turtle1 aft] hav+ boil$ !m1 & put !m 9 a /ewpan2 if ! turtle has none1 *op & use h>d-boil$ eggs in/ead4 ,:5 done1 ?r[ away p>sley1 ?yme1 & bay-leaf1 turn into b[ls1 add a little *opp$ *]vil1 & a qu>t] ( a r9d ( lemon1 also *opp$2 ! latt] is en\gh = six p]sons4 ,s]ve w>m4 ,x may be /ra9$ be=e putt+ x 9 b[ls1 accord+ to ta/e4 ,turtle-/eaks are prep>$ l beef-/eaks4 ,) ,rice & ,milk4--,wa% half a p\nd ( rice 9 cold wat]4 ,set x on ! fire ) ab\t "o p9t ( milk1 boil g5tly till done1 fill+ ) m milk1 s z to keep ! rice always cov]$4 ,:5 cook$1 add a little butt]1 milk accord+ to ta/e1 sug> or salt1 or bo?1 & s]ve4 ,x w n take m ?an two qu>ts ( milk4 ,! ,fr5* "n = ! above is riz au lait4 ,) ,okra4--,okra or gumbo is little kn[n "h2 yet x is good 9 pickles1 us$ l cucumb]s4 ,x is mu* us$ = s\p 9 ! ,s\!rn ,/ates & 9 ! ,we/ ,indies4 ,:5 gre5 & t5d]1 cut x v f9e1 cook x 9 bro?1 add a few tomatoes or tomato-sauce1 accord+ to ta/e2 season ) salt1 pepp]1 & a p9* ( sug>4 ,:5 ! tomatoes are cook$1 s]ve w>m4 ,if dry1 make a potage l t ( tapioca1 to :i* y add a little tomato-sauce & pepp]4 ,) ,onions4--,put two ounces ( butt] 9 a saucepan1 & :5 melt$ add a tablespoonful ( fl\r1 /ir1 & :5 turn+ r yell[ add also f\r or five onions slic$1 /ir till fri$1 :5 y add bro? to ta/e 7ab\t "o qu>t72 boil g5tly ab\t fifte5 m9utes2 ma% ?r\gh a col&]1 put back on ! fire2 give "o boil1 salt & pepp] to ta/e2 turn into ! s\p-di%1 9 :i* y h "s cr\tons1 & s]ve4 ,m or less onions may be us$1 accord+ to ta/e4 ,ox-,tail4--,*op ! ox-tail 9 pieces ab\t "o in* long1 set !m on ! fire1 ) ab\t "o ounce ( butt]1 /ir till x turns r br[n1 & turn ! fat (f4 ,!n add bro? to ta/e1 boil sl[ly till ! pieces ( tail are well done2 add salt1 pepp]1 & :5 h&y add also ?ree or f\r tomatoes :ole2 boil g5tly ab\t fifte5 m9utes long]1 turn into ! s\p-di%1 & s]ve meat & all4 ,"s add w9e & liquor1 ! same z to ! mock-turtle s\p1 b ?is is accord+ to ta/e4 ,! s\p is excell5t s]v$ )\t w9e or liquor4 ,:5 no tomatoes are us$1 x is n necess>y to boil fifte5 m9utes long]1 s]ve z soon z done4 ,simple4--,use wat] in/ead ( bro?2 season ) c>rot1 turnip1 p>sley1 leek1 onions1 cloves1 salt1 & pepp]4 ,s]ve z ! above4 ,ox-*eek4--,an ox-*eek s\p is made ! same z an ox-tail s\p4 ,! bro? is made ) ox-*eek in/ead ( ) o!r p>ts ( ! beef1 & ! potage or s\p made ) ! bro?4 ,a little w9e--,madeira1 ,port1 or ,%]ry--is sometimes add$1 z = mock-turtle4 ,%eep's-tail4--,proce$ z = ox-tail 9 e p>ticul>4 ,%eep's-neck4--,made ! same z ox-*eek s\p4 ,sorrel4--,put two ounces ( butt] 9 a saucepan1 set x on ! fire1 & z soon z melt$1 put a good h&ful ( sorrel 91 /ir = ab\t "o m9ute2 !n add a p9t & a half ( wat]1 salt2 boil two or ?ree m9utes2 add aga9 a little butt]1 give "o boil & turn into ! s\p-di% 9 :i* y h cr\tons4 ,z soon z tak5 f ! fire1 two1 ?ree1 or f\r yolks ( eggs1 beat5 ) a tablespoonful ( wat]1 may be add$4 ,bro? may be us$ in/ead ( wat]4 ,oy/]4--,put "o qu>t ( oy/]s ) _! liquor 9 a saucepan1 ) "o p9t ( cold wat]1 & set x on a good fire4 ,take f ! fire at ! fir/ boil1 & skim (f ! scum4 ,take ! oy/]s f ! pan ) a skimm] & put !m 9 ! s\p-di%4 ,by keep+ ! s\p-di% 9 a w>m b n hot place1 ! oy/]s w n h>d54 ,add to ! juice 9 ! saucepan a gill ( :ite w9e2 give "o boil1 & take f ! fire4 ,mix two ounces ( butt] ) two tablespoonfuls ( fl\r 9 a b[l2 turn ! juice & w9e into ! b[l also1 & mix ! :ole well2 put ! mixture back 9 ! saucepan1 & set x on ! fire1 add+ ab\t half a doz5 mu%rooms1 two or ?ree /alks ( p>sley1 & pepp] to ta/e4 ,boil two m9utes1 turn ov] ! oy/]s ?r\gh a /ra9]1 & s]ve4 ,! mu%rooms may also be turn$ into ! s\p-di%4 ,cabbage4--,put 9 a kettle ) two qu>ts & a half ( wat] a p\nd ( salt$ pork1 same ( brea/ ( mutton2 also1 if h&y1 ! rema9s ( a roa/$ piece2 set on a sl[ fire2 skim be=e x boils1 & !n boil = ab\t an h\r & a half2 /ra91 to remove ! small bones1 if any2 put back 9 ! kettle bro? & meat1 also "o middl+-siz$ cabbage1 :i* y mu/ h previ\sly ?r[n 9 boil+ wat] & boil$ t5 m9utes2 add !n two c>rots1 "o turnip1 two leeks1 half a head ( cel]y1 "o onion ) a clove /uck 9 x1 a little salt & pepp]1 & ab\t half a p\nd ( sausage 7n smok$72 !n boil g5tly ab\t two h\rs1 /ra9 ! bro?1 p\r x on cr\tons 9 ! s\p-di%1 & s]ve4 ,! pork1 mutton1 & sausage1 ) ! cabbage ar\nd1 may be s]v$ on a di% aft] ! s\p at a family d9n]1 or kept = breakfa/ ! next day4 ,caulifl[]4--,clean & cut 9 small pieces ?ree middl+-siz$ caulifl[]s4 ,put 9 a /ewpan two ounces ( butt]1 & set x on a mod]ate fire2 :5 hot put ! caulifl[]s 92 /ir n[ & !n till x turns br[n1 !n add a sprig ( ?yme1 same ( p>sley1 a bay-leaf1 "o onion ) a clove /uck 9 x1 salt1 & :ite pepp]2 simm] g5tly till ! :ole is well cook$1 ?r[ away ! onion1 clove1 ?yme1 & bay-leaf2 ma% well ! caulifl[]s1 /ra9 & put back on ! fire ) ! bro?2 give "o boil1 p\r on cr\tons1 & s]ve4 ,*eese4--,put f\r ounces ( butt] 9 a s\p-kettle1 ) an onion *opp$ f9e2 set on a brisk fire1 /ir n[ & !n till x has a yell[ color1 !n spr9kle on x half a tablespoonful ( fl\r1 keep /irr+ till x turns br[n2 !n add two qu>ts ( wat]1 salt1 & pepp]2 boil ab\t five m9utes4 ,h prep>$ 9 ! s\p-di% ! foll[+3 a ?9 lay] ( grat$ *eese1 ,gruy]e or p9e-apple *eese2 on x a lay] ( ?9 slices ( bread1 !n ano!r ( *eese1 aga9 ano!r ( bread1 etc41 ?ree or f\r ( ea*2 /ra91 & p\r ! liquor 9 ! kettle on ! :ole2 keep 9 a w>m place five m9utes1 & s]ve4 ,milk4--,put a qu>t ( milk 9 a t9 saucepan & set x on ! fire2 :5 x beg9s to rise1 sweet5 x to ta/e2 give "o boil1 p\r on toa/$ bread1 or on cr\tons1 or on two ounces ( boil$ rice1 & s]ve4 ,yolks ( eggs may be /irr$ 91 j be=e turn+ ! milk into ! s\p-di%1 & :5 tak5 f ! fire4 ,maigre 7call$ ,s\p aux ,h]bes1 ,h]b-,bro?1 etc474--,wa%1 dra91 & *op f9e a h&ful ( sorrel1 a doz5 sprigs ( *]vil1 & half a head ( lettuce2 put an ounce ( butt] 9 a /ewpan1 set x on a good fire2 :5 melt$1 put ! sorrel1 *]vil1 & lettuce 91 add salt & pepp]1 /ir till ! :ole is cook$2 !n cov] ) lukew>m wat]2 boil ?ree m9utes1 beat well ?ree yolks ( eggs ) a tablespoonful ( wat]1 take f ! fire & put ! eggs 9 :ile /irr+2 p\r imm$iately on cr\tons1 & s]ve4 ,) ,leeks4--,clean six leeks2 cut !m 9 pieces ab\t half an in* long1 !n fry !m ) a little butt] till turn+ r yell[2 add !n ab\t a p9t & a half ( wat]1 boil g5tly till ! leeks are p]fectly cook$1 salt to ta/e1 & x is ready = use4 ,?is bro? may be tak5 w>m or cold4 ,x is a demulc5t1 & at ! same "t ! mo/ refre%+ dr9k t c be tak54 ,) ,clams4--,wa% & clean ! clams well4 ,!n put !m 9 a saucepan ) half a p9t ( wat] 7say "o qu>t ( clams71 set on ! fire1 & at ! fir/ boil1 take (f & dra94 ,put ! pan back on ! fire ) two ounces ( butt] 9 x2 :5 melt$1 fry a *opp$ onion 9 ! butt]1 add !n ! liquor dra9$1 a p9t ( wat]1 salt1 pepp]1 p>sley *opp$ f9e1 & ! clams2 boil two m9utes1 add also a little butt]1 & :5 melt$ & mix$1 turn ov] "s cr\tons 9 ! s\p-di%1 & s]ve w>m4 ,) ,muscles4--,proce$ z = clams 9 e p>ticul>4 ,allem&e1 or ,g]man ,s\p4--,soak f\r ounces ( pe>l-b>ley 9 tepid wat] = eight or t5 h\rs1 & /ra94 ,put x 9 a saucepan ) "o qu>t ( bro?1 a piece ( leek1 "o ( cel]y1 & boil g5tly ab\t "o h\r & a half4 ,:ile x is boil+1 mix well toge!r 9 a b[l "o tablespoonful ( fl\r & half a gill ( bro?1 :i* turn into ! saucepan1 also grat$ nutmeg & sug> to ta/e2 boil t5 m9utes long]1 & s]ve4 ,ano!r1 call$ a la ,m>ia ,!resa4--,proce$ z = ! above1 except t y mix 9 a b[l six yolks ( eggs ) half a gill ( bro?1 & no fl\r2 & f9i% z 9 ! prec$+4 ,ano!r way4--,in/ead ( us+ pe>l-b>ley1 use fl\r t y h dri$ 9 a bakepan till x turns yell[4 ,indian1 or ,curry4--,put 9 a saucepan "o ounce ( butt] & set x on ! fire2 :5 melt$1 fry 9 x two l>ge onions1 "o c>rot1 & half a turnip1 all slic$2 also "o leek1 a /alk ( cel]y1 & f\r ( p>sley1 all cut f9e4 ,:5 ! :ole is fri$1 cov] ) ab\t "o qu>t ( bro?1 season ) two cloves1 a bay-leaf1 half a teaspoonful ( cay5ne pepp]1 same ( pim5to1 two /alks ( ?yme2 boil g5tly ab\t "o h\r & a qu>t]1 & dra94 ,put ! liquor back 9 ! saucepan & add f\r ounces ( boil$ rice1 a little saffron to color1 simm] ab\t fifte5 m9utes long]1 & s]ve4 ,?is s\p is good & heal?y = s\!rn c\ntries1 b is too highly spic$ = ?is climate4 ,poli%1 or ,b>scz4--,peel & clean fifte5 or tw5ty r$ beets1 split !m 9 two or f\r l5g?wise1 & put !m 9 an e>!n vessel ) a pail ( wat] & ab\t a p\nd ( rye bread2 cov] ! vessel z air-tight z possible1 & set x 9 a w>m place 7ab\t #hj degrees ,fahr47 = ab\t eight days4 ,aft] t "t ! liquor is r s\r1 !n dra94 ,put 9 a saucepan f\r p\nds ( lean beef1 "o p\nd ( smok$ pork1 half a p\nd ( ham1 f\r onions1 two leeks1 & ab\t f\r qu>ts ( ! liquor made z above4 ,simm] till ! :ole is done2 skim (f ! scum t may ga!r on ! surface1 & !n /ra94 ,roa/ till half done1 ?ree *ick5s1 or "o *ick5 & "o rabbit1 or "o *ick5 & "o duck2 put !m on ! fire 9 a saucepan ) ! liquor /ra9$ f ! beef1 pork1 etc41 z describ$ above4 ,boil g5tly ab\t half an h\r1 /ra9 ! liquor aga94 ,!n cut ! beef1 smok$ pork1 & ham1 9 small dice1 put ! :ole 9 ! s\p-di%1 ) ! /ra9$ liquor1 & s]ve w>m1 z s\p4 ,! *ick51 or *ick5 & rabbit1 or *ick5 & duck1 are g5]ally s]v$ sep>ately1 ) "s ( ! beets us$ to make ! liquor1 & ) ! addition ( mu%rooms1 p>sley1 cel]y1 onions1 & sausages1 raw or cook$1 accord+ to ta/e2 & salt1 pepp]1 & spices1 accord+ to ta/e also4 ,! poor] classes make ?is s\p ) wat] in/ead ( beet-juice1 & v (t5 ) mutton in/ead ( beef2 b proce$ z describ$ above 9 e o!r p>ticul>4 ,russian1 or ,uka4--,! uka is made 9 ,russia ) /]lets4 ,x may be made "h ) ! /urgeon ( ! lakes1 or ) salmon or tr\t4 ,cut ! fi% 9 pieces ab\t two in*es long1 & put !m 9 salt wat] = "o h\r1 & dra94 ,cut 9 small pieces two roots ( p>sley & two ( cel]y1 ?r[ !m into boil+ wat] five m9utes & dra9 !m4 ,!n fry !m ) a little butt] till !y turn yell[1 :5 add a gill ( bro?1 & boil g5tly till x becomes r ?ick4 ,put ! pieces ( fi% 9 also1 add salt & pepp]1 to ta/e1 cov] ! :ole ) fi%-bro?1 boil g5tly till ! fi% is cook$1 & s]ve w>m4 ,"s cavi>e may be add$ j be=e s]v+4 ,ano!r1 or ,t/*y4--,put f\r p\nds ( beef 9 a s\p-kettle 7! poor] classes always use mutton71 ) a *ick5 or a duck1 half a p\nd ( smok$ pork1 same ( smok$ sausages1 f\r c>rots1 f\r cloves1 twelve pepp]-corns1 salt1 two leeks1 two onions1 f\r /alks ( p>sley1 & "o ( cel]y2 cov] ! :ole ) fi%-bro?1 & set on a good fire4 ,skim (f ! scum c>efully1 & boil g5tly till ! :ole is done4 ,z soon z ei!r ! *ick5 or duck1 etc41 is done1 take x f ! kettle4 ,:5 ! :ole is cook$1 dra94 ,put ! liquor back 9 ! kettle ) a middl+-siz$ head ( cabbage cut 9 f\r1 or ab\t ! same quantity ( s\r-kr\t1 slices ( c>rots & onions1 pe>l-b>ley1 sem\le1 or gruel2 simm] ab\t ?ree h\rs1 & x is done4 ,x is s]v$ 9 two ways3 fir/1 all ! meat & vegetables are cut 9 small pieces & s]v$ ) ! bro? z s\p2 second1 ! bro? is s]v$ ) ! vegetables cut up1 & ! meat is s]v$ aft] & sep>ately1 z a releve4 ,no?+ is ?r[n away b ! pepp]-corns & cloves4 ,spani%1 or ,olla ,podrida4--,put f\r ounces ( lean & fat salt pork into a saucepan & set x on a good fire2 :5 p>tly fri$1 add half a p\nd ( beef1 same ( mutton1 same ( veal 7occasionally a *ick5 or p>tridge is add$ also71 & f\r ounces ( ham4 ,j cov] ! :ole ) cold wat]1 & skim c>efully z soon z ! scum comes on ! surface4 ,:5 skimm$1 add a gill ( dry peas1 previ\sly soak$ 9 wat] = an h\r1 half a small head ( cabbage1 pim5to to ta/e1 "o c>rot1 "o turnip1 two leeks1 ?ree or f\r /alks ( cel]y1 same ( p>sley1 two ( ?yme1 two cloves1 two onions1 two cloves ( g>lic1 t5 pepp]-corns1 & "s mace2 fill up ) wat] s t ! :ole is j cov]$1 & simm] = ab\t five h\rs4 ,9 case ! wat] %\ld simm] away too mu*1 add a little m4 ,:5 done1 di% ! pork1 beef1 mutton1 veal1 ham1 & *ick54 ,put ! peas1 cabbage1 c>rots1 turnips1 leeks1 cel]y1 & onions on ano!r di%4 ,/ra9 ! liquor1 p\r x on cr\tons 9 ! s\p-di%1 & s]ve ! ?ree di%es at ! same "t4 ,! ,spani% peasantry & ! l[] classes 9 cities1 s]ve ! :ole 9 ! same di%1 & g5]ally omit ! beef & veal4 ,! bett] class s]ve ! s\p fir/1 & !n ! meat & vegetables aft]w>d4 ,ano!r4--,*op v f9e two onions1 "o cucumb] peel$ & se$$1 a little pim5to1 two cloves ( g>lic1 f\r sprigs ( p>sley1 same ( *]vil1 & mix ! :ole 9 a b[l ) ! juice ( f\r tomatoes1 & to :i* add two or ?ree tablespoonfuls ( bread-crumbs4 ,!n season ) oil1 v9eg>1 salt1 pepp]1 mu/>d1 & wat] to ta/e1 & s]ve4 ,! ,spani% call x a cool & refre%+ s\p4 ,,sauces4 ,!re is no good cook+ possible )\t good sauces4 ,_m excell5t pieces ( meat1 etc41 are spoil$ by be+ s]v$ ) a poor sauce4 ,let e "o be> 9 m9d t wat] is no sub/itute = bro?2 t v9eg> or wat] is no sub/itute = w9e1 etc4 ,!re is no place :]e ! old prov]b c be bett] appli$ ?an 9 ! kit*51 ,wa/e n1 sp>e n4 ,! ,fr5*1 ,italians1 ,spani>ds1 & ,g]mans1 use bro? & w9e 9 _! cook+1 & d n sp5d z mu* z ! ,am]icans = _! food2 !y c\ld n af=d x2 b !y wa/e n1 nei!r d !y lose any ?+ good ?r\gh c>elessness or prejudice4 ,good sauces are n z difficult to make z is g5]ally believ$4 ,?is g5]al belief comes f ! fact t _m1 aft] hav+ p>tak5 ( a c]ta9 di% some:]e1 & lik+ x mu*1 ask ( _! own cook to prep>e ! same4 ,! cook1 mo/ probably1 has nev] he>d ( x1 b nev]!less prep>es a di% :i* is h>dly eatable1 & is to ! o!r :at a crab-apple is to a raspb]ry4 ,! mo/ important ?+ 9 mak+ a sauce is = ! cook to put 8 or h] :ole att5tion & c>e to x4 ,mo/ sauces mu/ be /irr$ cont9ually :ile on ! fire1 & especially :ite sauces1 su* z ,be*amel1 ,be*amel ) cream or cream sauce1 & :ite sauce4 ,x is necess>y to /ir all sauces n[ & !n1 to prev5t ! =m+ ( a k9d ( sk9 on ! surface4 ,! onions1 %allots1 g>lics1 & v9eg>1 us$ 9 %>p sauces1 may be prep>$ z describ$ = piquante sauce4 ,sauces c always be made to suit ! ta/e4 ,a ?\s& c be made z well z a hundr$1 by m]ely add+ or subtract+ "o or m ( ! comp\nds1 or by proce$+ diff]5tly4 ,an idea ( :at c be done 9 t l9e c be =m$ by read+ our directions = ,supreme ,sauce4 ,,h[ ,,to ,,make ,a ,,sauce ,,?ick] ,,:5 ,,x ,,is ,,too ,,?91 ,,& ,,?9n] ,,:5 ,,too ,,?ick4 ,take two fre% eggs1 break !m g5tly1 & sep>ate ! :ite "p f ! yolk2 be c>eful to h ! yolk free f any :ite 7!re is 9 e yolk a little :ite spot1 :i* y _c deta* )\t us+ a =k1 knife1 or spoon72 mix well ! two yolks ) two or ?ree tablespoonfuls ( ! sauce t is too ?91 & a piece ( butt] ! size ( a pigeon's egg2 !n take ! sauce f ! fire1 p\r ! mixture 9 x1 little by little1 /irr+ all ! "t2 :5 ! :ole is 91 put back on ! fire = ?ree or f\r m9utes1 b d n all[ x to boil2 take away & use4 ,:5 too ?ick1 add bro?4 ,allem&e4--,*op f9e & fry 9 butt] f\r or five mu%rooms2 !n add a little fl\r1 & f\r or five tablespoonfuls ( bro?2 r$uce x to a sauce2 put a piece ( butt] ! size ( an egg 9 x1 also a sprig ( :ite p>sley *opp$ f9e1 "o ( ?yme1 a clove1 a bay-leaf1 a clove ( g>lic1 a little nutmeg grat$ f9e1 ! juice ( a qu>t] ( a lemon1 & ?ree well-beat5 yolks ( eggs1 boil two or ?ree m9utes1 & use4 ,if f\nd too ?ick1 add a little bro?4 ,an*ovy ,butt]4--,/ra9 ess5ce ( an*ovy ?r\gh a f9e sieve1 & knead x ) fre% butt]1 or salt butt] t y h knead$ 9 cold wat] previ\sly1 & x is ready = use4 ,an*ovy ,sauce4--,use butt] )\t salt2 if salty1 "w x 9 cold wat]4 ,set ?ree ounces ( butt] 9 a saucepan on ! fire1 & melt x sl[ly2 !n add ab\t two teaspoonfuls ( ess5ce ( an*ovy2 /ir a few seconds1 & x is done4 ,m an*ovy may be us$ if lik$4 ,x is s]v$ 9 a boat4 ,apple4--,peel1 qu>t]1 & core f\r or six apples1 & set !m on ! fire 9 a small saucepan1 ) two tablespoonfuls ( wat]2 /ir n[ & !n till done2 :5 done1 ma% ?r\gh a f9e col&]2 add a little sug>1 & x is ready = use4 ,if f\nd too ?91 keep on ! fire = "s "t4 ,if too ?ick1 add a little wat]4 ,cranb]ry4--,put a qu>t ( cranb]ries 9 a saucepan & set x on a r sl[ fire2 /ir occasionally till done2 ma% g5tly ?r\gh a f9e col&]1 or ?r\gh a /ra9]2 add a little sug>1 & use4 ,currant4--,proce$ z = a cranb]ry-sauce 9 e p>ticul>1 except t x mu/ be ma%$ ?r\gh a /ra9] or ?r\gh a t[el4 ,pea*4--,/one ab\t a qu>t ( pea*es1 & proce$ z = apple-sauce = ! re/4 ,raspb]ry4--,made ! same z currant-sauce4 ,! five sauces above are s]v$ ) roa/$ game4 ,be*amel4--,mix cold1 & well toge!r1 9 a t9 saucepan1 two ounces ( butt] & a tablespoonful ( fl\r2 !n add a p9t ( milk1 & set on ! fire2 /ir cont9ually1 & :5 turn+ r ?ick1 take (f2 beat a yolk ( egg 9 a cup ) a teaspoonful ( wat]2 turn x into ! sauce1 & mix well aga92 salt & :ite pepp] to ta/e1 & x is ready = use4 ,blonde4--,proce$ exactly z = :ite sauce1 us+ bro? in/ead ( wat]4 ,bread4--,take ! s(t "p ( half a t5-c5t loaf ( bread2 break x 9 pieces1 :i* put 9 a saucepan ) a qu>t ( good fre% milk1 six pepp]-corns *opp$ f9e1 & a little salt2 set on ! fire & boil five or six m9utes1 /irr+ ! :ile2 take (f1 ma% ?r\gh a /ra9] or a sieve1 & x is ready = use4 ,a bread-sauce is really a v poor sauce4 ,its insipidity is conceal$ by ! great am\nt ( pepp] t x conta9s4 ,br[n ,butt]1 or ,beurre ,noir4--,?is is butt] set on ! fire 9 a fry+-pan & left till x turns p]fectly br[n1 !n a few sprigs ( p>sley are dropp$ 9 x1 fri$ half a m9ute1 & x is ready = use4 ,x is sometimes us$ ) v9eg>1 b 9 t case x is describ$ 9 ! receipts4 ,cap]4--,mix well toge!r1 cold1 9 a small saucepan1 two ounces ( butt] & a tablespoonful ( fl\r2 !n add a p9t ( bro?1 set on ! fire1 /ir1 & :5 ?ick5+1 add cap]s to ta/e1 :ole or *opp$2 give ano!r boil1 take f ! fire1 add salt1 ! yolk ( an egg beat5 ) a teaspoonful ( wat]1 mix & s]ve4 ,cel]y4--,proce$ z = a cap]-sauce 9 e p>ticul> except t y add ?ree or f\r /alks ( cel]y *opp$ f9e1 & !n boil t5 or twelve m9utes1 & /ra9 x be=e us+4 ,colb]t4--,set half a p9t ( meat gravy on ! fire1 9 a small saucepan ) half a doz5 mu%rooms & "o or two truffles *opp$ f9e 7! latt]1 if h&y71 boil g5tly five m9utes1 add "o ounce ( butt]1 /ir1 & :5 ! butt] is melt$ & mix$ ) ! re/1 x is ready = use4 ,c\lis ( ,fi%1 or ,fi% ,gravy1 is "o & ! same ?+4 ,boil h>d f\r eggs1 & put ! yolks 9 a mort>4 ,take a pike weigh+ ab\t two p\nds1 clean1 prep>e1 & broil x z direct$2 split x op51 take all ! bones & sk9 (f1 put ! fle% 9 ! mort> ) ! yolks1 & p\nd ! :ole1 & knead x ) a little butt]4 ,place a little butt]1 ( ! size ( a walnut1 9 a /ewpan1 & set x on a good fire2 :5 melt$1 fry 9 x till ( a gold5 color1 two c>rots & two onions cut 9 slices2 aft] t add also a piece ( bay-leaf1 two sprigs ( p>sley1 "o ( ?yme1 a little is+lass1 ! eggs & fi%1 & cov] ) wat]2 simm] g5tly ab\t "o h\r & a half1 & /ra94 ,if f\nd too ?9 aft] x is /ra9$1 set x back on ! fire1 add a little m is+lass1 & simm] fifte5 m9utes long]4 ,c\lis ( ,veal4--,place 9 a /ewpan ab\t "o p\nd ( veal1 fillet or knuckle1 ) f\r ounces ( bacon1 n smok$1 & cut f9e2 also a c>rot cut f9e1 a little pepp]1 & grat$ nutmeg2 set on a sl[ fire1 cov] well2 half an h\r aft] augm5t ! fire1 & z soon z y see ! meat /ick+ to ! pan1 subdue x1 leave x s t5 m9utes1 !n take f ! fire1 put ! bacon1 veal1 & c>rot on a di%2 put butt] ab\t ! size ( an egg 9 ! pan2 :5 melt$1 spr9kle 9 x a teaspoonful ( fl\r1 /ir ) a wood5 spoon1 !n put ! meat back into x4 ,cov] ) w>m bro? & set on a sl[ fire = ab\t two h\rs2 take (f1 ?r[ 9 x a few drops ( cold wat]1 skim (f ! fat1 /ra91 & use4 ,cream4--,a cream-sauce is a ,be*amel made ) cream in/ead ( milk4 ,x is (t5 call$ a la creme1 its ,fr5* "n4 ,cucumb]4--,proce$ z = cap]-sauce1 us+ pickl$ cucumb]s1 *opp$ f9e1 in/ead ( cap]s4 ,egg4--,proce$ z = cap]-sauce 9 e p>ticul>1 except t y use two h>d-boil$ eggs1 *opp$ f9e1 in/ead ( cap]s4 ,diplomat4--,make a cream-sauce ) "o p9t ( cream4 ,:5 made1 put 9 x ne>ly half a p\nd ( lob/] butt]1 /ir1 & :5 ! :ole is well mix$1 add also ab\t a tablespoonful ( ess5ce ( an*ovy & mix aga92 pepp] to ta/e1 & use4 ,x is a ri* sauce1 us$ ) boil$ fi% & bak$ or roa/$ meat4 ,espagnole4--,?is sauce is v seldom made 9 ! kit*5 ( a family1 except ( a l>ge & weal?y family1 be+ a r exp5sive "o4 ,9 ! kit*5 ( a family1 gravy or ev5 bro? is us$ 9 its /ead2 b1 :5 prep>+ an extra d9n]1 x %\ld be made1 & a little ( x us$ 9 all ! br[n sauces1 ei!r = meat1 fi%1 or vegetables4 ,spread ab\t half a p\nd ( butt] 9 ! bottom ( a /ewpan1 lay 9 x lean ham & veal1 p>tridge1 wild rabbit1 pheasant1 or f[l ( any k9d1 ab\t f\r ounces ( ea*1 a small c>rot cut 9 dice1 "o onion ) a clove /uck 9 x1 half a turnip1 & a sprig ( ?yme2 cov] ! pan & set x on ! fire2 let x simm] till r$uc$ to a jelly1 !n mix 9 x two tablespoonfuls ( fl\r1 a w9e-glass ( :ite w9e1 cov] ) bro?1 add salt1 pepp]1 a clove ( g>lic1 a sprig ( p>sley1 "o clove1 a bay-leaf1 & two mu%rooms cut 9 pieces2 simm] f ?ree to f\r h\rs1 skim (f ! scum z soon z x comes on ! surface2 :5 done1 take x f ! fire1 ?r[ a few drops ( cold wat] 91 & skim (f ! fat1 !n /ra9 & use4 ,x w keep = "s "t if kept air-tight 9 a pot or bottle1 & 9 a cool1 dry place4 ,ess5ce ( ,sp9age1 or ,sp9a*4--,soak 9 wat]1 dra91 dry1 & p\nd well two or ?ree h&fuls ( sp9a*1 put !m 9 a co>se t[el & press ! juice out1 put x 9 a pan on a mod]ate fire1 & :5 ne>ly boil+1 take x (f1 /ra91 & add to x a little f9e-cru%$ sug>1 /ir a little1 & bottle :5 cold2 x may be kept = mon?s2 use x :]e direct$4 ,sauce = e k9d ( ,fi%1 boil$1 bak$1 or roa/$4--,boil h>d two eggs1 take ! yolks & p\nd !m well1 & place !m 9 a b[l4 ,h boil+ wat] on ! fire1 & put 9 x cives1 burnet1 *]vil1 t>ragon1 & p>sley1 f\r or five sprigs ( ea*2 boil five m9utes1 take (f1 dra9 & p\nd !m well1 !n /ra9 !m on ! eggs1 add two tablespoonfuls ( cid] v9eg>1 two ( ,fr5* mu/>d1 salt1 pepp]1 & f\r tablespoonfuls ( sweet-oil1 :i* y p\r 91 little by little1 at ! same "t mix+ ! :ole well ) a boxwood spoon1 & x is ready = use4 ,f9es ,h]bes4--,*op v f9e a small h&ful ( p>sley1 %allots1 & *ives2 & proce$ z = mak+ a cap]-sauce1 except t y use ! *opp$ spices in/ead ( cap]s4 ,g5oise4--,put two ounces ( butt] 9 a small saucepan1 set x on ! fire1 & :5 melt$1 mix 9 x a tablespoonful ( fl\r2 /ir = "o m9ute1 add "o-f\r? ( a c>rot1 slic$1 /ir n[ & !n1 & :5 ne>ly fri$1 add also a p9t ( bro?1 half a p9t ( cl>et w9e1 a small onion1 & a clove ( g>lic1 *opp$2 two cloves1 a bay-leaf1 two /alks ( p>sley1 "o ( ?yme1 salt1 & pepp]2 boil g5tly ab\t "o h\r & =ty m9utes1 & /ra94 ,if x boils away1 add a little bro?4 ,put x back on ! fire ) ab\t half an ounce ( butt]1 boil g5tly = ab\t t5 m9utes1 & x is ready = use4 ,?is sauce is excell5t ) any k9d ( boil$ fi%1 b especially ) tr\t1 pike1 & pick]el4 ,a tr\t s]v$ ) a g5oise sauce is consid]$ a re*]*e di%4 ,holl&aise4--,set "o ounce ( butt] on ! fire 9 a saucepan1 & :5 melt$1 add half a tablespoonful ( fl\r1 /ir1 & :5 turn+ r yell[1 add half a p9t ( bro?1 /ir = "o m9ute2 add also f\r sprigs ( p>sley & f\r mu%rooms *opp$ f9e 7"o truffle slic$1 if h&y1 w\ld be excell5t71 a liquor-glass ( ,madeira1 ,port1 or ,%]ry w9e2 boil g5tly t5 m9utes1 /irr+ ! :ile1 & s]ve4 ,indian4--,?is sauce may be us$ ) fi%1 9 summ] & 9 s\!rn places4 ,h a /ewpan on a mod]ate fire1 ) two ounces ( butt] 9 x2 :5 melt$1 add a teaspoonful ( pim5to1 salt1 a p9* ( saffron1 & "o ( grat$ nutmeg1 also "o & a half tablespoonfuls ( fl\r--! latt] y spr9kle 91 little by little1 /irr+ ! :ile2 cov] ) bro?1 boil twelve m9utes & /ra92 aft]w>d add two ounces ( butt]1 /ir a little1 & use4 ,italian4--,tie toge!r two sprigs ( p>sley1 "o ( ?yme1 & a bay-leaf2 put !m 9 a /ewpan ) two or ?ree mu%rooms cut f9e1 "o %allot1 a small onion ) a clove /uck 9 x1 a piece ( butt] ! size ( a walnut1 & half a p9t ( :ite w9e2 set on a g5tle fire1 & r$uce x half2 !n add ab\t "o tablespoonful ( olive-oil & half a p9t ( bro?1 simm] =ty m9utes1 /ra91 & use4 ,lob/]4--,*op v f9e or p\nd "s ( ! fle% ( a boil$ lob/]4 ,take a :ite or blonde sauce1 & in/ead ( tak+ x f ! fire :5 done1 turn ! *opp$ fle% into x ) a little piece ( butt]2 /ir1 give "o boil1 & x is ready = use4 ,craw-fi%1 prawn1 %rimp1 & crab sauces are made ! same z lob/] sauce4 ,madeira4--,mix cold 9 a saucepan two ounces ( butt] ) a tablespoonful ( fl\r1 set on ! fire & /ir till x turns r br[n2 :5 add ne>ly a p9t ( gravy1 /ir till x is becom+ ?ick2 !n add half a p9t ( ,madeira w9e1 little by little1 /irr+ ! :ile1 give "o boil only1 salt to ta/e1 & !n /ra9 & use4 ,*ampagne sauce is made 9 ! same way1 except t x mu/ be p\r$ 9 fa/] & us$ imm$iately4 ,all w9e sauces may be made 9 ! same way4 ,we mean w9e sauces = meat or fi%4 ,maitre d',hotel4--,?is sauce is sometimes call$ butt] maitre d'hotel4 ,mix & knead well toge!r 9 a b[l1 two ounces ( butt]1 a tablespoonful ( *opp$ p>sley & ! juice ( a half lemon2 salt to ta/e & use4 ,pepp]1 grat$ nutmeg1 & *opp$ *ives1 may be add$ if lik$4 ,us+ v9eg> in/ead ( lemon-juice makes an inf]ior sauce4 ,mayonnaise4--,9 w>m wea!r x is necess>y to put ! b[l on ice :ile mak+ x4 ,put "o or two yolks ( fre% eggs 9 a b[l ) a small p9* ( salt2 comm5ce /irr+ ) a box-wood spoon1 or1 :at is /ill bett]1 a /one or m>ble pe/le4 ,/ir )\t int]ruption1 always 9 ! same way & describ+ a circle4 ,x is m easily done if ! b[l is held /eady4 ,aft] hav+ /irr$ ab\t half a m9ute1 comm5ce p\r+ ! oil 91 drop by drop1 & z soon z y see t x is ?ick5+ pretty well1 add also a few drops ( v9eg> & same ( lemon-juice2 !n cont9ue ) ! oil 9 ! same way4 ,e "t t x becomes too ?ick1 add a little v9eg>1 b cont9ue /irr+4 ,y put z mu* oil z y please2 two bottles ( oil might be us$ & x w\ld /ill be ?ick4 ,spread x on *ick5 salad1 etc4 ,t>t>4--,*op "s cap]s & %allots v f9e1 mix !m well ) a mayonnaise :5 made1 & y h a ,t>t> sauce4 ,mu%room4--,proce$ exactly z = cap]-sauce1 us+ *opp$ mu%rooms in/ead ( cap]s4 ,piquante4--,take a small saucepan & set x on ! fire ) two ounces ( butt] 9 x1 & :5 melt$ add a small onion *opp$2 /ir1 & :5 ne>ly fri$ add a tablespoonful ( fl\r1 /ir1 & :5 turn+ r br[n1 add half a p9t ( bro?1 salt1 pepp]1 a pickl$ cucumb] *opp$1 f\r /alks ( p>sley1 also *opp$1 & mu/>d2 boil g5tly ab\t t5 m9utes1 add a teaspoonful ( v9eg>2 give "o boil1 & s]ve4 ,ano!r way4--,set ! *opp$ onion on ! fire ) "o gill ( v9eg>1 & boil g5tly till ! v9eg> is entirely absorb$1 or boil$ away4 ,make ! same sauce z above 9 ano!r pan1 omitt+ ! onion & v9eg>1 & :5 done mix ! two toge!r1 & x is ready = use4 ,ano!r4--,add ?ree %allots1 *opp$ f9e1 to ! *opp$ onion1 & proce$ z above = ! re/4 ,p>isi5ne4--,make a bun* ( season+s ) six sprigs ( p>sley1 "o ( ?yme1 a bay-leaf1 & two cloves2 put x 9 a saucepan ) half a p9t ( *opp$ truffles1 & ab\t a p9t ( :ite w9e2 set on ! fire & boil g5tly till ab\t half r$uc$1 /ra91 put back on ! fire1 turn into x1 little by little1 /irr+ ! :ile1 ne>ly a p9t ( gravy or consomme2 cont9ue /irr+ n[ & !n till x beg9s to turn r ?ick1 add pepp] to ta/e1 /ra91 & use ) fi% & game4 ,poivrade4--,put a piece ( butt] ! size ( an egg 9 a /ewpan1 & set x on ! fire2 :5 melt$1 spr9kle 9 x1 little by little1 ab\t a tablespoonful ( fl\r1 /irr+ ! :ile2 :5 ( a prop] ?ickness1 & ( a br[ni% color1 take f ! fire1 add a tablespoonful ( v9eg>1 a w9e-glass ( cl>et w9e1 a glass ( bro?1 a %allot cut 9 two1 a middl+-siz$ onion1 also cut 9 two1 ) a clove /uck 9 ea* piece1 a sprig ( ?yme1 "o ( p>sley1 a bay-leaf1 a clove ( g>lic1 a little salt1 & two pepp]-corns2 boil ab\t tw5ty m9utes1 /ra9 & use4 ,! v9eg>1 %allot1 & onion may be boil$ sep>ately z = a piquante sauce4 ,polonaise4--,put f\r ounces ( butt] 9 a saucepan on ! fire1 & :5 melt$ add two or ?ree tablespoonfuls ( ! s(t "p ( bread1 bruis$ 9 a co>se t[el2 /ir = ab\t "o m9ute1 salt to ta/e1 & use4 ,l ! ,p>isi5ne1 x is us$ ) game4 ,p\lette4--,set a /ewpan on ! fire ) a piece ( butt] ! size ( an egg 9 x2 :5 melt$1 spr9kle 9 x a tablespoonful ( fl\r1 /irr+ ! :ile2 p\r g5tly 9 x also1 & little by little1 a glass ( w>m wat]1 & a w9e-glass ( :ite w9e1 or bro? in/ead ( bo?1 salt1 pepp]1 a sprig ( p>sley1 "o ( ?yme1 a bay-leaf1 a *opp$ %allot1 a little nutmeg1 f\r small :ite onions1 & two or ?ree mu%rooms 7! latt] cut f9e & fri$ 9 butt] be=e us+ !m72 simm] till ! :ole is well cook$1 /ra9 & use4 ,9 case x %\ld be f\nd too light1 add :5 done1 & be=e tak+ f ! fire1 two or ?ree yolks ( eggs1 & ! juice ( a lemon4 ,pr9cesse4--,make a cream-sauce ) "o p9t ( cream & set x on a mod]ate fire2 imm$iately turn into x1 /irr+ ! :ile1 ab\t half a p9t ( r$uc$1 good meat gravy2 :5 ?or\ghly mix$1 add two or ?ree ounces ( butt]1 /ir = a c\ple ( m9utes long]1 /ra9 & use imm$iately4 ,x is a v ri* sauce1 us$ ) boil$ fi% & roa/$ or bak$ meat4 ,prov5cale4--,*op f9e two or ?ree mu%rooms1 & two %allots2 put ! :ole 9 a /ewpan ) a clove ( g>lic1 & two tablespoonfuls ( olive-oil2 set on a mod]ate fire1 & leave till half fri$2 !n spr9kle 9 x half a teaspoonful ( fl\r1 /irr+ ! :ile2 add also half a p9t ( :ite w9e1 & z mu* bro?1 & two small onions1 two sprigs ( p>sley1 "o ( ?yme1 half a bay-leaf1 salt1 & pepp]2 simm] ab\t half an h\r1 take f ! fire1 & a few m9utes aft] skim (f ! fat2 take out ! g>lic1 onions1 p>sley1 ?yme1 & bay-leaf1 & x is !n ready = imm$iate use4 ,ravigote4--,*op f9e1 & 9 equal proportion1 two tablespoonfuls ( *]vil1 t>ragon1 & pepp]-grass1 also1 9 equal proportion1 "o teaspoonful ( burnet & table cel]y2 place ! :ole 9 a /ewpan ) salt & pepp]1 cov] ) bro?1 set on ! fire1 & boil tw5ty m9utes2 aft] :i* take f ! fire1 & /ra94 ,mix two ounces ( butt] ) fl\r en\gh to make a pa/e1 put x ) ! sauce on ! fire1 add a tablespoonful ( cid] v9eg>2 simm] till ( a prop] ?ickness1 & use4 ,rob]t4--,put ab\t f\r ounces ( butt] 9 a /ewpan1 set x on a mod]ate fire2 :5 melt$1 spr9kle 9 x ab\t a tablespoonful ( fl\r1 /irr+ ! :ile2 :5 ( a br[ni% color1 add ?ree small onions *opp$ f9e1 salt1 & pepp]2 /ir1 & leave on ! fire till ! :ole is turn+ br[n1 !n add a glass ( bro?1 boil ab\t ?irty m9utes1 & /ra92 mix well 9 a cup "o teaspoonful ( v9eg>1 "o ( sug>1 & "o ( mu/>d1 :i* mix aga9 ) ! sauce1 & x is ready to be us$4 ,remolade4--,*op v f9e a small h&ful ( *]vil1 t>ragon1 & burnet1 9 equal proportion1 & put !m 9 a sauc] or boat2 add salt1 pepp]1 nutmeg grat$1 & mu/>d1 to ta/e2 also "o or two h>d-boil$ eggs cut 9 dice2 mix ! :ole g5tly & well2 !n add ! v9eg>1 & la/ly ! oil4 ,! two latt] ones are put 9 little by little1 /irr+ g5tly ! :ile4 ,s]ve z x is4 ,ano!r4--,proce$ z = ! above1 except t y *op f9e ) ! *]vil1 etc41 "s p>sley1 %allot1 & g>lic2 ! five spices 9 equal proportion4 ,:5 f9i%$1 add also a p9* ( sug>4 ,r\x4--,set a small saucepan on a mod]ate fire1 ) two ounces ( butt] 9 x2 spr9kle into x1 :5 melt$1 a tablespoonful ( fl\r2 /ir1 & :5 turn+ br[n1 use4 ,%allot4--,*op ! %allots1 & proce$ z = cap]-sauce1 us+ !m in/ead ( cap]s4 ,s\bise4--,put ab\t half a p9t ( good meat gravy 9 a saucepan2 set x on ! fire1 & :5 boil+ add half a gill ( ,madeira w9e2 :5 well mix$1 add also two or ?ree tablespoonfuls ( puree ( :ite onions1 salt1 & pepp]2 boil five m9utes1 /irr+ n[ & !n1 & x is made4 ,a s\bise is an excell5t sauce = bak$ or boil$ fi%1 also = roa/$ meat4 ,supreme4--,?is sauce is made 9 sev]al ways4 ,we w give "h ! ?ree pr9cipal ones3 #a4 ,make an ,allem&e sauce2 & :5 done1 add to x two ounces ( butt] & half a gill ( consomme2 /ir & mix1 & place on a brisk fire to />t x boil+ at once2 take x f ! fire z soon z x becomes ?ick2 !n add a few drops ( lemon-juice1 & use4 #b4 ,make a r\x2 add to x ab\t half a p9t ( *ick5 gravy2 /ir or boil five or six m9utes2 !n add two ounces ( butt]1 ! juice ( a lemon1 a p9* ( p>sley *opp$ f9e2 give "o boil1 & use4 #c4 ,?is is made l ,no4 #b1 except t y use an ,allem&e sauce in/ead ( a r\x1 & besides ! p9t ( *ick5 gravy1 etc41 y add also half a gill ( :ite w9e4 ,x is us$ especially ) roa/$ *ick5 & game4 ,tomato4--,if y use fre% tomatoes1 blan* !m fir/2 if pres]v$1 use !m z !y are 9 ! c4 ,put "o p9t ( tomatoes 9 a saucepan ) a small onion & a clove ( g>lic slic$2 also two /alks ( p>sley1 "o ( ?yme1 a bay-leaf1 "o clove1 six pepp]-corns1 & salt2 boil g5tly till r$uc$ ab\t "o-?ird1 :5 ma% g5tly ?r\gh a /ra9] or sieve2 all ! tomato-se$ & season+s mu/ rema9 9 ! /ra9]2 put back on ! fire1 ) a little piece ( butt]2 give "o boil1 & x is done4 ,truffle4--,?is sauce is made l a cap]-sauce1 us+ *opp$ or slic$ truffles in/ead ( cap]s4 ,vel\te4--,?is & gravy is ne>ly ! same ?+4 ,x is gravy made z direct$ = gravy1 ) ! addition ( a doz5 mu%rooms *opp$ f9e2 & is us$ = sauces1 l gravy1 to make sauces ri*] ?an ) bro?4 ,v9aigrette4--,put salt & pepp] 9 a sauc] 7& mu/>d1 if x is to be us$ ) but*]'s meat2 b ) fi%1 *ick51 or birds1 x is really too /rong2 x neutralizes ! delicate flavor ( ! object71 & p\r v9eg> ov]1 little by little1 beat+ ) a =k at ! same "t2 !n p\r ! oil1 also little by little1 & :ile beat+2 a little *opp$ p>sley is also add$2 & s]ve ) cold meat1 fi%1 or vegetables4 ,x is quickly made1 is good1 & makes an excell5t di% = breakfa/1 s]v$ z we said above4 ,:ite4--,put two ounces ( butt] 9 a small saucepan & set x on ! fire1 /ir a little1 & z soon z melt$1 remove on a r sl[ fire2 add a tablespoonful ( fl\r1 /ir cont9ually till ?or\ghly mix$ 7two or ?ree m9utes72 !n add aga9 ab\t a p9t ( boil+ wat]1 p\r+ g5tly1 & /irr+ ! :ile1 take (f :5 x beg9s to turn ?ick2 add a yolk ( egg beat5 ) a teaspoonful ( cold wat]1 mix x well ) ! re/1 & x is ready = use2 aft] hav+ mix$1 also salt & :ite pepp] to ta/e4 ,oy/]4--,add to a :ite sauce "s oy/]s blan*$2 !n /ir & mix ) ! :ole ! juice ( half a lemon4 ,muscle4--,boil ! muscles ab\t "o m9ute & make z oy/]-sauce4 ,,sauces ,,= ,,pudd+s4 ,milk4--,put 9 a block-t9 saucepan f\r tablespoonfuls ( sug>1 "o ( fl\r1 f\r yolks ( eggs1 "o p9t ( milk2 ess5ce to flavor1 & mix ! :ole well2 set on a good b n %>p fire1 /ir cont9ually till x beg9s to become r ?ick2 take (f1 turn ov] ! pudd+1 & s]ve4 ,madeira4--,set a saucepan on ! fire ) "o ounce ( butt] 9 x2 z soon z melt$1 add half a tablespoonful ( fl\r1 /ir till x turns r yell[1 & add also "o p9t ( wat]1 f\r ounces ( sug>1 & a few drops ( burnt sug>2 boil g5tly1 ab\t tw5ty-five m9utes2 add ne>ly a gill ( ,madeira w9e1 boil aga9 t5 m9utes1 & s]ve 9 a boat4 ,rum4--,proce$ z = ,madeira-sauce1 except y use half a gill ( rum in/ead ( ,madeira4 ,br&y4--,proce$ z = rum-sauce1 us+ ! same proportion ( br&y4 ,,f>ces ,,& ,,g>nitures1 ,,call$ ,,also ,,g>ni% ,,& ,,g>ni%+1 ,,us$ ,,to ,,decorate ,,or ,,ornam5t ,,di%es4 ,) ,bread4--,put 9 a ture5 ab\t a p\nd ( ! s(t "p ( bread1 & cov] ) bro?2 :5 x has absorb$ ! bro?1 place x 9 a /ewpan1 set x on a sl[ fire1 & leave till x becomes a ?ick pa/e2 /ir n[ & !n1 !n mix well ) x ?ree yolks ( eggs1 & x is ready = use4 ,) ,cabbage4--,?r[ into boil+ wat] a little salt & a middl+-siz$ cabbage2 boil x half an h\r1 take x f ! kettle ) a skimm]1 ?r[ x 9 cold wat]1 & dra9 x1 press+ x a little 9 ! dra9] to =ce ! wat] out2 cut (f ! /ump1 & *op ! cabbage f9e4 ,h 9 a /ewpan on ! fire1 ?ree or f\r ounces ( fre% butt]2 put ! cabbage 9 :5 ! butt] is half melt$1 spr9kl+ on :ile /irr+ a teaspoonful ( fl\r2 p\r on x1 little by little1 "s bro?1 /irr+ ! :ile1 & :5 x has a f9e br[ni% color1 wet ) bro? en\gh to boil x2 season ) salt1 a little grat$ nutmeg1 & f\r pepp]-corns2 boil g5tly till ! sauce is ?ick en\gh1 take away ! pepp]-corns1 & use4 ,) ,combs ( ,*ick54--,soak ! combs ov] night 9 cold wat]1 & !n clean !m well by wip+ r\ghly ) a co>se t[el1 wett$ & salt$2 wa% & dra9 !m2 put a doz5 ( !m 9 a saucepan ) two sweetbreads blan*$1 cov] ! :ole ) bro?1 & boil till done2 !n add salt1 pepp]1 a few drops ( lemon-juice1 & x is ready = use4 ,) ,caulifl[]s4--,proce$ z = cabbage 9 e p>ticul>1 except t x does n require z long do+4 ,) ,cr\tons4--,cut pieces ( s(t "p ( /ale bread 9 diff]5t %apes1 & fry !m on bo? sides 9 butt] or fat4 ,= potage1 !y are cut 9 dice1 b = decorat+ di%es1 !y are cut ei!r r\nd1 squ>e1 oblong1 or ( a he>t1 />-l1 half moon1 butt]fly1 or fl[] %ape1 & ab\t "o-qu>t] ( an in* ?ick4 ,take !m (f ) a skimm]1 & turn into a col&] to dra94 ,illu/ration ,! cut d is us$ = potage1 & a1 b1 c1 etc41 are us$ to decorate4 ,duxelle4--,make a f9es-h]bes sauce1 & :5 ready to be us$1 add half a gill ( gravy1 & give "o boil2 add also two or ?ree yolks ( eggs1 simm] "o m9ute1 & use w>m4 ,mu%rooms1 :ole or 9 slices1 may be add$ at ! same "t ! yolks ( eggs are add$4 ,) ,eggs4--,ma% & mix well toge!r six h>d-boil$ yolks ( eggs ) ?ree yolks n cook$1 salt & pepp]4 ,put ! mixture 9 p>ts on ! pa/e-bo>d1 :i* mu/ be previ\sly du/$ ) fl\r2 roll ea* "p & give x ! %ape ( a small egg 7a pigeon's egg or a little l>g]74 ,:5 ! :ole is ?us prep>$1 drop 9 boil+ wat]1 boil till cook$1 & use to decorate meat or fi%4 ,f9anci]e4--,a g>niture f9anci]e is ! same z a g>niture ) combs ( *ick51 to :i* are add$ "s mu%rooms & truffles1 bo? cut 9 slices4 ,x is g5]ally s]v$ ) a roa/ *ick54 ,) ,liv]s4--,geese liv]s are ! be/1 be+ ! fatte/4 ,drop two geese liv]s 9 boil+ wat] & a little salt1 boil ?ree m9utes & dra94 ,put 9 a saucepan "o gill ( bro?1 same ( :ite w9e1 ,saut]ne or ,catawba1 a tablespoonful ( gravy1 six pepp]-corns1 two or ?ree /alks ( p>sley1 salt1 & ! liv]s2 set on ! fire & boil g5tly = ab\t tw5ty-five m9utes4 ,take (f ! liv]s1 boil a few m9utes long] to ?ick5 ! sauce1 turn x ov] ! liv]s ?r\gh a /ra9]1 & x is ready4 ,! same may be done ) ! liv]s ( p\ltry or any o!r k9d ( birds2 ! season+s are ! same1 & ! proportion is accord+ to ! size or to ! numb] ( liv]s4 ,besides be+ us$ z g>ni%+1 x may be s]v$ z a breakfa/ di%4 ,mac$o9e4--,blan* a doz5 ( ,brussels cabbages4 ,blan* also half a doz5 asp>agus cut 9 pieces ab\t an in* long4 ,put f\r ounces ( butt] 9 a saucepan on ! fire1 & :5 melt$ put x into a gill ( c>rots1 same ( turnips1 bo? cut ) a vegetable spoon1 also a doz5 small onions2 /ir n[ & !n till ! :ole is ab\t half done1 :5 add a little ov] a p9t ( bro? & ! ,brussels cabbages2 boil ab\t t5 m9utes4 ,!n add aga9 ! blan*$ asp>agus1 half a doz5 mu%rooms1 bro? j en\gh to cov] ! :ole1 simm] till e ?+ is done1 salt & pepp] to ta/e1 a p9* ( sug> & x is ready = use4 ,wat] may be us$ in/ead ( bro?1 b is inf]ior4 ,a mac$o9e may be s]v$ ) any meat--roa/$1 bak$1 or broil$4 ,) ,mu%rooms4--,*op f9e half a p9t ( fre% mu%rooms & two tablespoonfuls ( p>sley4 ,set a saucepan on ! fire ) two ounces ( fat grat$ salt pork 9 x1 z mu* butt]1 & z soon z ! butt] is melt$ put ! mu%rooms & p>sley 92 season ) salt1 pepp]1 a little grat$ nutmeg1 & a qu>t] ( a p9t ( :ite w9e2 let boil g5tly till r$uc$ to a jelly1 & use4 ,:5 done1 ?ree or f\r yolks ( eggs may be mix$ ) x4 ,) ,onions4--,put a doz5 onions 9 a crock]y saucepan & half cov] !m ) bro?4 ,cov] ! pan z well z possible1 simm] till cook$1 !n add a teaspoonful ( sug>1 salt1 simm] aga9 = ab\t t5 m9utes1 ba/+ n[ & !n1 & s]ve w>m ) beef1 mutton1 or v5ison4 ,qu5elles4--,*op f9e "o p\nd ( fre% veal1 half lean & half fat--! fat ne>e/ ! kidney is ! be/2 !n p\nd x well & ma% x ?r\gh a sieve4 ,mix two yolks ( eggs ) x1 & season to ta/e ) salt1 pepp]1 nutmeg grat$1 & p[d]$ c9namon4 ,spread fl\r on ! pa/e-bo>d1 put a teaspoonful ( meat "h & !re2 roll g5tly ea* "p into small balls1 us+ z little fl\r z possible4 ,!y may also be roll$ ( an olive %ape4 ,?r[ ! balls into boil+ bro? or boil+ wat] at ! fir/ boil+1 boil five m9utes & dra94 ,z soon z cold !y are ready = use4 ,b\lettes1 fricadelles1 godiveau1 & qu5elles are "o & ! same ?+4 ,:ole eggs may be us$ in/ead ( ! yolks only1 add also a few bread-crumbs4 ,to ! season+s above "s p>sley *opp$ f9e may be add$4 ,make qu5elles ) any k9d ( meat--but*]'s meat1 p\ltry1 & game1 also ) fi% well bon$4 ,to ! lean meat add ! same weight ( fat veal1 z above direct$1 or1 9 its /ead1 beef suet4 ,truffles or mu%rooms1 or bo?1 may be add$ to ! mixture1 ei!r ( meat or ( fi%4 ,qu5elles are us$ = g>nitures1 etc4 ,!y may be fri$ in/ead ( boil$4 ,salpicon4--,cut 9 dice an equal quantity ( ea*1 & to weigh altoge!r ab\t "o p\nd & a half1 calf sweetbreads1 liv]s1 or fle% ( f[ls1 & ham--?ree k9ds 9 all2 also two mu%rooms & two truffles2 all mu/ be ne>ly cook$ 9 wat] be=eh&4 ,put !m 9 a /ewpan1 season ) salt1 pepp]1 a bay-leaf1 a clove ( g>lic1 an onion1 a sprig ( p>sley1 & "o ( ?yme2 cov] ) half a p9t ( bro?1 & z mu* ( :ite w9e2 set on a sl[ fire2 x mu/ n boil1 b simm] g5tly2 /ir n[ & !n till ! :ole is well cook$2 take out ! bay-leaf1 onion1 g>lic1 p>sley1 & ?yme4 ,9 case ! sauce %\ld n be ?ick en\gh1 add a little fecula1 /ir1 & leave a:ile long] on ! fire1 & x is ready = use4 ,) ,truffles4--,slice ! truffles & put !m 9 a saucepan ) a p9* ( sug>1 bro? & cl>et w9e en\gh to cov] !m1 half ( ea*1 simm] = ab\t tw5ty m9utes1 add a little potato />*1 boil g5tly till x beg9s to ?ick51 & use4 ,lob/] ,butt]4--,put ! fle% ( ! two l>ge claws ( a boil$ lob/] ) a little ( ! inside1 ab\t a tablespoonful1 9 a mort> & p\nd well4 ,add ab\t ! same volume ( good butt] & p\nd aga9 till ! :ole is well mix$4 ,x is !n ma%$ ?r\gh a f9e sieve1 & is ready = use4 ,:5 ! lob/] has coral1 x is p\nd$ ) ! re/1 & gives a f9e color to ! butt]4 ,if ! lob/] has no coral1 a piece ( ! r$de/ "p ( ! %ell is p\nd$ ) ! re/1 :5 ! butt] is to be color$4 ,?is butt] may be us$ in/ead ( ord9>y butt] = fi%-sauces1 or = mak+ a maitre d'hotel = boil$ fi%1 or = g>ni%+ ! same4 ,to cl>ify x1 j put ! butt] into a b[l :5 made1 put ! b[l 9 a boil+ ba9-m>ie = ab\t half an h\r1 take (f & imm$iately turn x ?r\gh a clo? into a b[l half full ( cold wat]4 ,! clo? mu/ be r twi/$1 to cause ! butt] to run ?r\gh4 ,:5 x is 9 ! b[l1 /ir x till r h>d2 "w x 9 a ball1 & wipe x dry4 ,?us cl>ifi$ x is f9] ?an :5 us$ m]ely mix$4 ,! same butt] may be made1 & 9 ! same way1 ) craw-fi%1 prawns1 & %rimps4 ,horse-radi% ,butt]4--,grate "s horse-radi% & mix x well ) ab\t ! same volume ( butt]1 ma% ?r\gh a sieve1 & x is ready = use4 ,t>ragon & g>lic butt] are made z ! above4 ,if ! butt] be f\nd too /rong1 use m butt] & less ( g>lic1 etc4 ,ravigote ,butt] 7call$ also ,beurre de ,montpelli]74--,blan* ! foll[+ spices3 p>sley1 t>ragon1 *ives1 *]vil--p>sley & *]vil 9 equal proportion & ab\t half z mu* ( ! two o!rs1 ab\t two h&fuls altoge!r--dra9 dry & put !m 9 a mort> ) two an*ovies bon$1 "o %allot *opp$ & bruis$ 9 a co>se t[el1 half a doz5 cap]s1 a r small piece ( pickl$ cucumb]1 f\r ounces ( butt]1 two h>d-boil$ yolks ( eggs1 & ! juice ( half a lemon4 ,p\nd ! :ole well toge!r1 !n add a tablespoonful ( ess5ce ( sp9a*1 mix well1 ma% ?r\gh a sieve1 & use4 ,?is butt] is excell5t to decorate & to eat ) cold fi%4 ,x is sometimes us$ ) cold birds4 ,hazel-nut ,butt]4--,p\nd "s hazel-nuts or filb]ts & !n mix ?r\ghly ) good butt]1 ma% ?r\gh a sieve1 & use z ord9>y butt]4 ,! proportion accord+ to ta/e4 ,x is easily prep>$1 & is delici\s4 ,d ! same ) pea-nuts1 or any o!r nut4 ,melt$ ,butt]4--,put butt] 9 a crock]y vessel & place x above a pan ( wat] or "s o!r liquid1 heat$ b n boil+1 s t ! butt] w melt sl[ly & gradually4 ,sometimes ! butt] may be want$ s(t only1 or :at is call$ melt$ s(t1 or ?or\ghly melt$4 ,x is easy to obta9 ^? diff]5t /ates above ) heat$ liquor1 & ! butt]1 ?\gh melt$1 is m firm ?an :5 melt$ on ! fire4 ,sc5t$ ,butt]4--,:5ev] a c]ta9 flavor is desir$ ) butt]1 put a piece ( firm & good butt] 9 a b[l ) a few drops ( ess5ce1 knead well1 & !n ma% ?r\gh a sieve4 ,,purees4 ,purees are made ) vegetables1 b :5 ! fle% or p\ltry or o!r birds is ma%$ ?r\gh a sieve aft] be+ cook$1 x is sometimes call$ a puree also4 ,! bones ( a ham1 aft] ! fle% is dispos$ (1 is ! mo/ excell5t ?+ y c put ) ! vegetables to boil !m 9 ord] to make purees4 ,"o-?ird ( ! bones ( a middl+-siz$ ham is en\gh = ab\t a qu>t ( vegetables4 ,:5 y h no ham bones1 use f\r ounces ( good salt pork1 z lean z possible2 b nev] use smok$ pork1 x gives a disagreeable ta/e to ! puree4 ,( ,dry ,beans1 :ite or color$1 ,kidney1 ,lima1 or any o!r k9d4--,dry beans mu/ be soak$ 9 cold wat]1 or ev5 9 lukew>m wat]1 :5 9 a hurry4 ,accord+ to ! nature ( ! beans1 !y mu/ be soak$ = f six to tw5ty-f\r h\rs4 ,soak a qu>t ( beans z direct$ above2 dra9 & put !m 9 a saucepan ) "o-?ird ( ! bones ( a ham1 or ab\t f\r ounces ( salt pork2 cov] ) cold wat]1 season ) a bay-leaf1 a sprig ( ?yme1 two ( p>sley1 two middl+-siz$ onions1 ) two cloves /uck 9 !m1 & a c>rot cut 9 pieces2 :5 ! :ole is well cook$1 ?r[ away ?yme1 bay-leaf1 onions1 & cloves2 ma% well ?r\gh a col&] all ! re/ except ! bacon4 ,:ile ma%+ !m ?r\gh ! col&]1 wet !m ) "s ( ! wat] 9 :i* !y h boil$1 else x w\ld be difficult & long4 ,:5 ma%$1 put !m 9 a saucepan ) a little bro? or wat]1 salt1 & two ounces ( butt]2 /ir n[ & !n till ! butt] is melt$ & ?or\ghly mix$ ) ! re/1 & x is ready = use4 ,! quantity ( bro? or wat] is accord+ to h[ ?ick or ?9 !y are want$4 ,! salt pork is good to eat4 ,( ,l5tils4--,x is made 9 ! same way z t ( beans1 except t !y d n require to be soak$ m ?an five or six h\rs 9 cold wat]4 ,( ,peas 7dry or split74--,proce$ z = l5tils 9 e p>ticul>4 ,( ,*e/nuts4--,remove ! sk9 ( a qu>t ( *e/nuts & drop !m 9 boil+ wat]1 ) a little salt4 ,z soon z ! "u sk9 comes (f easily1 take !m f ! fire1 dra91 drop !m 9 cold wat]1 & !n remove ! "u or :ite sk92 put !m 9 a saucepan ) ab\t "o qu>t ( bro?1 set on ! fire & boil g5tly till well done1 & ma% ?r\gh a col&]4 ,!n put ! *e/nuts1 & :at is left ( ! bro?1 9 a saucepan1 set on ! fire1 /ir1 add a p9* ( sug> & an ounce ( butt]2 give "o boil1 & x is made4 ,( ,gre5 ,peas4--,wa% a qu>t ( gre5 peas 9 cold wat]1 & dra92 put two qu>ts ( cold wat] on ! fire 9 a saucepan1 ) a little salt1 & at ! fir/ boil ?r[ ! peas 91 season ) ?ree or f\r sprigs ( p>sley1 "o ( ?yme1 two onions1 & two cloves1 a c>rot 9 slices1 salt1 & pepp]2 boil till t5d]4 ,x may take only two m9utes1 or x may require half an h\r1 accord+ to h[ t5d] ! peas are4 ,ma% ?r\gh a col&]1 & f9i% l puree ( beans1 us+ ei!r bro? or wat]4 ,) bro? x is ri*] & bett]4 ,( ,lima ,beans4--,proce$ = gre5 ,limas z = gre5 peas4 ,( ,sweet ,corn4--,x is made l t ( gre5 peas4 ,( ,asp>agus4--,cut ! eatable "p ( ! asp>agus 9 pieces1 & proce$ z = puree ( gre5 peas4 ,( ,potatoes4--,/eam a qu>t ( potatoes1 & !n ma% !m well2 put !m 9 a saucepan ) half a p9t ( milk1 two ounces ( butt]1 & salt2 set on ! fire1 /ir n[ & !n1 take (f & use4 ,x takes ab\t fifte5 m9utes aft] be+ set back on ! fire4 ,ano!r way4--,proce$ z above1 us+ bro? or wat] in/ead ( milk4 ,( ,j]usalem ,arti*okes4--,prep>$ z potatoes4 ,( ,c>rots4--,clean well1 & cut 9 slices1 a doz5 middl+-siz$ c>rots2 put !m 9 a /ewpan ) f\r ounces ( butt]1 & set on ! fire2 :5 ab\t half fri$1 cov] ) bro? or wat]2 season ) half a bay-leaf1 a small sprig ( ?yme1 "o ( p>sley1 a small onion1 & a clove /uck 9 x2 :5 ! :ole is well cook$1 ?r[ away onion1 clove1 bay-leaf1 & ?yme1 ma% ! re/ ?r\gh a col&]2 !n put back on ! fire1 ) a little butt]2 simm] = ab\t two h\rs1 /irr+ occasionally1 & x is made4 ,9 case x %\ld turn too ?ick1 add bro? or wat]4 ,! long] !y are simm]$1 ! bett] ! ta/e4 ,( ,turnips4--,proce$ z ) c>rots 9 e p>ticul>4 ,( ,cel]y4--,x is always made ) turnip-root$ cel]y4 ,clean ! cel]y well1 wa% & cut x 9 pieces1 & prep>e z puree ( c>rots1 add+ a teaspoonful ( sug>4 ,( ,caulifl[]s4--,sep>ate ! bran*es1 & ?r[ !m 9 boil+ wat] & salt2 boil two m9utes & dra94 ,put !m on ! fire ) bro? or wat]1 en\gh j to cov] !m1 two or ?ree /alks ( p>sley1 & salt to season4 ,boil g5tly till t5d]2 remove ! p>sley2 ma% ?r\gh a col&]2 put back on ! fire ) a little butt] & :ite pepp]1 simm] ab\t t5 m9utes1 /irr+ n[ & !n ! :ile1 & x is ready = use4 ,in/ead ( butt]1 "s cream may be add$4 ,( ,pumpk94--,made exactly ! same z t ( caulifl[]s1 aft] ! pumpk9 is peel$ & cut 9 pieces4 ,( ,squa%4--,same z pumpk94 ,( ,sp9a*4--,clean ! sp9a*1 & cut (f ! /em2 ! leaf only is good2 wa% & dra9 x2 put cold wat] & a little salt on ! fire1 & ?r[ ! sp9a* 9 at ! fir/ boil4 ,:5 t5d]1 dra9 & drop imm$iately 9 cold wat]2 dra9 aga91 & !n *op x v f9e4 ,aft] be+ *opp$1 x may be ma%$ ?r\gh a sieve1 to h x f9]2 put x back on ! fire )\t any wat] at all1 & :5 x gets r dry1 add a little fl\r2 /ir & mix2 add aga9 a little gravy or good bro?2 /ir1 !n salt to ta/e1 & x is ready = use4 ,if ! sp9a* is "y & t5d]1 x takes only two or ?ree m9utes boil+ be=e *opp+ x4 ,f ! "t x is put back on ! fire1 x takes ab\t five or six m9utes to f9i% x4 ,( ,sorrel4--,proce$ z ) sp9a* 9 e p>ticul>4 ,( ,mu%rooms4--,clean well & cut 9 pieces a qu>t ( fre% mu%rooms2 soak !m 9 cold wat]1 9 :i* y h put ! juice ( a lemon2 dra91 & *op !m f9e4 ,put a /ewpan on ! fire1 ) a piece ( butt] ! size ( a duck's egg2 :5 melt$1 put y\r mu%rooms 92 :5 half fri$1 add ! juice ( a lemon1 f9i% fry+1 !n cov] ) "s r\x-sauce2 let simm] till x becomes r ?ick1 /ra9 & use4 ,( ,onions4--,peel1 qu>t]1 & blan* = eight m9utes1 a doz5 onions4 ,dra9 & put !m 9 a saucepan ) f\r or six ounces ( butt]1 accord+ to ! size ( ! onions2 set on a sl[ fire1 /ir n[ & !n till well done2 !n season ) salt1 a little fl\r1 /ir = two m9utes to cook ! fl\r1 & mix x ?or\ghly ) ! re/2 take f ! fire2 add cream1 little by little1 /irr+ ! :ile4 ,x does n require mu* cream to make ! puree ( a prop] ?ickness4 ,ma% ?r\gh a sieve or f9e col&]1 add a p9* ( sug>1 & x is ready = use4 ,x makes an excell5t puree1 & is good s]v$ ) ne>ly e k9d ( meat4 ,made ) :ite onions1 & prop]ly ma%$ ?r\gh a sieve1 x looks l cream1 & is almo/ z :ite z sn[4 ,,fi%4 ,! ,indians ble$ ! fi% z soon z caught1 because ! fle% is firm] :5 cook$4 ,! ,dut* & ! ,fr5* ble$ ! cod1 :i* acc\nts = ! bett] quality & :it5ess ( _! cod-fi%4 ,to select4--,to be good1 fi% mu/ be fre%4 ,x is fre% :5 ! eyes are cle>1 ! f9s /iff1 ! gills r$1 h>d to op51 & )\t bad odor4 ,to clean & prep>e = boil+4--,! soon] fi% is clean$ ! bett]4 ,cut ! belly op51 take ! inside out1 wa% well & wipe dry imm$iately ) a clean t[el1 inside & out4 ,place ! eggs or s(t roes inside1 & tie ) tw9e4 ,x is !n ready to be boil$4 ,if n cook$ z soon z clean$ & prep>$1 keep x on ice4 ,to clean & prep>e = bak+1 fry+1 roa/+1 & to cut 9 pieces1 etc4--,scale ! fi% well1 hold+ x by ! head or tail2 cut ! belly op5 & take ! inside out2 trim (f ! f9s1 gills1 & tail2 wa% well inside & out1 & wipe dry imm$iately4 ,keep x on ice if n us$ imm$iately4 ,same ,family1 or ,k9d4--,we give only "o receipt = all ! fi%es ( ! same family1 or hav+ ! same k9d ( fle%1 z !y are cook$ alike1 & require ! same spices4 ,almo/ e k9d ( fi% is boil$1 broil$1 fri$1 or /ew$4 ,"s are bett] boil$ ?an broil$1 o!rs bett] fri$ ?an /ew$1 etc4 ,) few exceptions1 any eatable fi% may be cook$ 9 ^! f\r ways4 ,few are roa/$4 ,to "k :5 cook$ en\gh4--,x is v difficult1 if n entirely impossible1 to tell h[ long x takes to cook fi%1 z x dep5ds z mu* on ! size1 k9d1 or quality ( ! fi% z on ! fire2 b z soon z ! fle% comes (f ! bones easily1 ! fi% is cook$2 ?is is v easy to be asc]ta9$ ) a knife4 ,to improve4--,clean ! fi% z = bak+1 etc41 & lay x 9 a crock]y vessel ) ! foll[+ season+s "u & ^u x3 p>sley & onions *opp$ f9e1 salt1 pepp]1 ?yme1 bay-leaves1 & v9eg> or oil2 turn x ov] occasionally1 & leave ?us = two or ?ree h\rs4 ,to bone4--,slit ! fi% on "o side ( ! backbone & f9s1 f head to tail2 !n run ! knife betwe5 ! bones & ! fle% s z to deta* ! :ole side f ! re/2 d ! same = ! o!r side4 ,= a fl\nd]1 or any o!r flat fi%1 slit "r 9 ! middle ( bo? sides ( ! fi% s z to make f\r in/ead ( two pieces4 ,! head1 bones1 & f9s are n us$ at all1 & are left 9 "o piece4 ,to s]ve1 :5 boil$4--,! fi% is plac$ on a napk9 & on a di% or platt]1 surr\nd$ ) p>sley1 & ! sauce s]v$ 9 a sauc]4 ,to sk94--,take hold ( ! piece ( fi% by ! small] end1 & ) ! ?umb & =ef+] ( ! left h&2 run ! knife betwe5 ! fle% & sk91 mov+ ! knife to & fro z if y 7 saw+4 ,?r[ away ! sk91 & ! fi% is ready = cook+4 ,if ! sk9 7 break+1 z x happ5s sometimes1 take hold ( x aga91 & proce$ z be=e4 ,to decorate4--,fi% may be decorat$ ) jelly1 b x is easi] & m sightly ) craw-fi%4 ,! skew]s are /uck 9 ! fi% z !y are 9 a fillet ( beef4 ,! craw-fi% :5 boil$ are r$ l ! lob/]1 &1 besides us+ !m ) skew]s1 "s may be plac$ all ar\nd ! fi%2 x is delicate eat+ z well z sightly4 ,skew]s are nev] us$ ) fi% 9 v9aigrette1 or :5 ! fi% is cut 9 pieces4 ,! craw-fi% has only to be boil$ be=e us+ x = decorat+ fi%4 ,%rimps & prawns are us$ ! same z craw-fi%4 ,oy/]s are also us$1 raw or blan*$2 run ! skew] ?r\gh a l>ge oy/] or craw-fi%1 !n ?r\gh a slice ( truffle2 aga9 ?r\gh an oy/]1 truffle1 etc42 ?r\gh two1 ?ree1 or m ( ea*1 accord+ to ! size ( ! skew] or ( ! fi%4 ,illu/ration ,fi%-kettle4--,a fi%-kettle mu/ h a d\ble bottom4 ,x is m h&y to take ! fi% (f )\t break+ x1 & !re is no dang] ( hav+ x spoil$ :ile cook+4 ,fi%-kettles are f\nd 9 e h\se-furni%+ /ore4 ,bak$4--,clean & prep>e ! fi%1 z direct$ = bak+2 put x 9 a bak+-pan ) salt1 pepp]1 & butt] spread all ov] x2 j cov] ! bottom ( ! pan ) wat] or bro?2 place a piece ( butt]$ pap] ov] x & bake4 ,ba/e two or ?ree times2 take (f :5 done1 & s]ve w>m ) a sauce4 ,:ile ! fi% is bak+ y prep>e ! sauce1 put x 9 a boat1 & s]ve w>m ) ! fi%4 ,a bak$ fi% may be s]v$ ) its gravy only1 add+ a few drops ( lemon-juice or v9eg>1 or ) any k9d ( sauce1 accord+ to ta/e4 ,balls4--,fi%-balls are (t5 call$ fi%-cakes or fi%-croquettes4 ,!y are g5]ally made ) cold fi%1 b x may be cook$ especially to make balls4 ,fi%1 full ( bones1 l %ad1 is n fit to make balls2 cod is ! easie/4 ,comm5ce by *opp+ ! fle% v f9e1 !n *op f9e also a small piece ( onion & fry x ) butt] 7half a middl+-siz$ onion ) two ounces ( butt] are en\gh = half a p\nd ( fi%72 :5 fri$ /ir 9 x a tablespoonful ( fl\r1 & ab\t half a m9ute aft] turn ! fi% 9 ) ab\t a gill ( bro? or wat]1 salt1 pepp]1 & a p9* ( nutmeg2 /ir till x turns r ?ick1 :i* w take two or ?ree m9utes2 take f ! fire1 mix two yolks ( eggs ) x2 put back on ! fire = ab\t "o m9ute1 /irr+ ! :ile2 !n add two or ?ree mu%rooms or "o truffle1 or bo?1 *opp$ f9e4 ,turn ! mixture into a di%1 spread x1 & put x away to cool = two or ?ree h\rs1 or ov] night4 ,be=e cook+1 mix ! :ole well1 ! upp] "p be+ m dry ?an t :i* is "u2 put x 9 p>ts on ! pa/e-bo>d1 roll ea* "p to ! %ape y wi%1 ei!r r\nd1 oval1 or flat2 ! pa/e-bo>d mu/ be du/$ ) bread-crumbs or fl\r to help 9 h&l+ ! mixture1 !n boil or fry1 accord+ to ta/e4 ,x may also be bak$ 9 cakes4 ,:5 fri$1 !y may be dipp$ 9 beat5 egg1 roll$ 9 bread-crumbs1 & !n fri$ 9 hot fat4 7,see ,fry+47 ,boil$4--,clean & prep>e ! fi% z direct$1 & put x 9 a fi%-kettle2 cov] x ) cold wat] 7sea-wat] is ! be/72 add ! foll[+ season+s to a p\nd ( fi%3 two /alks ( p>sley1 "o ( t>ragon if h&y1 "o tablespoonful ( v9eg>1 & half a middl+-siz$ onion slic$2 salt if boil$ 9 fre% wat]4 ,set on ! fire1 &1 = a fi% weigh+ two p\nds or "u1 take (f at ! fir/ boil+--x is done en\gh4 ,= a fi% weigh+ five p\nds1 boil five m9utes1 etc41 t is1 ab\t "o m9ute = ea* p\nd4 ,if x 7 a ?ick slice ( fi% in/ead ( a :ole "o1 weigh+ two or ?ree p\nds1 x %\ld be boil$ two or ?ree m9utes long]1 etc41 accord+ to ?ickness4 ,broil$4--,slit ! fi% on ! back & clean x2 salt & pepp] x2 h a little melt$ butt] & spread x all ov] ! fi%1 on bo? sides1 ) a bru%1 & broil x4 7,see ,broil+47 ,:ile ! fi% is broil+1 prep>e a maitre d'hotel sauce1 spread x on ! fi% z soon z di%$1 & s]ve4 ,x may also be s]v$ ) an*ovy butt]4 ,fri$4--,any small fi% ( ! size ( a smelt1 or small]1 is bett] fri$ ?an prep>$ 9 any o!r way4 ,clean & prep>e ! fi% z direct$1 wipe x dry4 ,dip x 9 milk1 place 9 a col&] = five m9utes1 !n roll 9 fl\r1 & fry4 ,x may also be fri$ j roll$ 9 fl\r4 ,ano!r way4--,:5 wip$ dry1 dip 9 beat5 egg1 roll 9 bread-crumbs1 & fry4 ,ano!r4--,:5 wip$ dry1 dip ! fi% 9 butt]1 & fry4 ,!n ! fi% is dropp$ 9 hot fat 7see ,fry+71 turn$ into a col&]1 salt$1 & s]v$ hot1 ) fri$ p>sley ar\nd or 9 ! middle1 accord+ to h[ ! fi% is arrang$ 9 ! di%4 ,fry ! foll[+ z above3 c>p1 t5*1 fro/1 bass1 p]*1 black & blue fi%1 gold1 loa*1 mullet1 porgy1 weak1 fl\nd]1 pike1 pick]el1 smelt1 sun1 h]r+1 & :ite-fi% ( ! lakes4 ,a la ,orly4--,if x is small fi%1 l ! smelt1 x is prep>$ :ole2 if ! fi% is l>g]1 x mu/ be bon$ & sk9n$1 & cut 9 pieces ab\t two in*es long4 ,roll ! fi%1 or pieces ( fi%1 slightly 9 fl\r2 dip x 9 beat5 egg1 & roll x aga9 9 bread-crumbs2 !n fry x 9 hot fat z above4 ,:5 fri$1 s]ve x ) a tomato-sauce4 ,! fi% may be s]v$ on a napk9 9 a di%1 & ! sauce 9 a boat or sauc]4 ,roa/$4--,! foll[+ fi%es only are roa/$3 eel1 salmon1 %ad1 pike1 turbot4 ,clean & prep>e z direct$1 & !n tie ) tw9e4 ,spread salt1 pepp]1 & melt$ butt] 7) a bru%7 all ov] ! fi%1 & !n envelop x 9 butt]$ pap]2 set on ! spit & roa/4 ,ba/e ) a little melt$ butt]1 & remove ! pap] ab\t five m9utes be=e x is done4 ,:5 on ! di% ! tw9e is cut (f & remov$1 & x is s]v$ z hot z possible ) ! foll[+ sauces1 to :i* t>ragon is add$ 9 mak+ !m1 if h&y3 cap]1 ,holl&aise1 ,mayonnaise1 piquante1 poivrade1 & remolade4 ,a roa/ fi% is s]v$ aft] roa/ meat4 ,ano!r way4--,clean1 & cut 9 slices half an in* ?ick1 or leave entire1 z x suits y2 sk9 x well2 lay x 9 a crock]y vessel1 spread ov] x "s *opp$ p>sley1 grat$ nutmeg1 salt1 pepp]1 & two gills ( :ite w9e 7?is is = ab\t ?ree p\nds71 leave ?us two h\rs2 !n take ! fi% only1 envelop x 9 butt]$ pap]1 fix x on ! spit be=e a good fire1 ba/e ) ! w9e & season+s f ! crock]y di%1 & :5 ne>ly done take ! pap] (f2 f9i% ! cook+1 ba/+ ! :ile1 & s]ve ) ! dripp+s1 to :i* y may add a little v9eg>1 sweet-oil1 & mu/>d4 ,if !re is any left1 y c s]ve x cold ! next day ) an oil-sauce4 ,saute4--,scale1 clean1 & prep>e ! fi% z direct$4 ,= "o p\nd ( fi% put ab\t "o ounce ( butt] 9 a fry+-pan on ! fire1 & :5 melt$ put ! fi% 92 fry x on bo? sides1 & s]ve x ) a maitre d'hotel4 ,/ew$4--,clean & prep>e z direct$ ?ree p\nds ( fi%1 cut x 9 pieces ab\t two in*es long4 ,put 9 a fi%-kettle f\r ounces ( butt]1 knead$ ) a teaspoonful ( fl\r1 & ! same ( *opp$ p>sley1 add two or ?ree mu%rooms cut 9 pieces1 salt & pepp]1 !n ! fi% & a glass ( cl>et w9e1 or a w9e-glass ( v9eg>2 cov] ) wat]1 set on a good fire1 boil g5tly till cook$2 di% ! pieces ( fi%1 /ra9 ! sauce on !m1 spread ! pieces ( mu%rooms ov]1 & s]ve4 ,/uff$4--,:5 cleans$1 cut out ! backbone f ! head to )9 two in*es ( ! tail1 & fill its place ) ! foll[+ mixture3 soak /ale bread 9 cold wat] & !n squeeze ! wat] out2 put "o ounce ( butt] into a saucepan & set x on ! fire2 z soon z melt$1 fry 9 x "o middle-siz$ onion1 *opp$ f9e2 !n add ! bread2 /ir = two m9utes1 add also salt1 pepp]1 a p9* ( nutmeg1 two or ?ree tablespoonfuls ( bro?2 /ir aga9 two or ?ree m9utes2 take ! pan f ! fire1 add a yolk ( egg1 put back on ! fire = half a m9ute1 /irr+ ! :ile1 take (f aga91 add a teaspoonful ( *opp$ p>sley1 & use4 ,:5 full1 tie ! fi% ) tw9e2 place x 9 a bak+-pan1 salt & pepp] x2 spread a little butt] on x also2 cov] ! bottom ( ! pan ) cold wat]1 bake & s]ve ) its gravy4 ,if !re is n gravy en\gh1 or if x has dri$ away1 add a little bro? a few m9utes be=e tak+ f ! ov54 ,fi% au ,grat94--,bone & sk9 ! fi% z direct$4 ,= a fi% weigh+ ab\t two p\nds1 spread "o ounce ( butt] on a t9 plate or bak+-pan1 spread ov] x half an onion1 *opp$2 place ! pieces ( fi% on !m2 add salt1 pepp]1 a tablespoonful ( v9eg> or a w9e-glass ( :ite w9e1 & half an ounce ( butt]2 spread ov] & bake4 ,:ile x is bak+1 put 9 a small saucepan "o ounce ( butt]1 & set x on ! fire2 :5 melt$1 add half a tablespoonful ( fl\r1 /ir1 &1 :5 x is turn+ yell[1 add also ab\t "o gill ( bro?1 two tablespoonfuls ( meat-gravy1 ! juice ( ! fi% :5 bak$ 7if ! fi% be n done :5 ! "t comes to put ! juice 9 ! pan1 keep ! pan 9 a w>m place1 & wait71 salt1 & pepp]2 boil g5tly ab\t five m9utes1 /irr+ occasionally4 ,place ! fi% 9 a t9 or silv] di%1 spread ?ree or f\r mu%rooms slic$ ov] x2 turn ! sauce g5tly ov] ! :ole1 du/ ) bread-crumbs2 put half an ounce ( butt]1 9 f\r or five pieces1 on ! :ole2 bake t5 or twelve m9utes1 & s]ve 9 ! di% 9 :i* x is4 ,9 ,matelote4--,e k9d ( fi% is good 9 matelote1 b ! foll[+ are ! be/3 bass1 black-fi%1 blue-fi%1 c>p1 eel1 p]*1 pick]el1 pike1 porgy1 t5*1 tr\t1 & craw-fi%4 ,a matelote may be made ( eels alone1 b x is bett] ) eels & "o1 two1 or ?ree o!r k9ds ( fi%4 ,eels ta/+ ( mud are n good4 ,!re is a sure way ( tak+ away ! muddy ta/e1 b x is a r exp5sive "o4 ,boil !m a few m9utes 9 cl>et w9e & a little salt1 be=e us+ !m4 ,clean1 & prep>e z direct$1 "o p\nd ( eels1 "o p\nd ( pike1 & "o p\nd ( tr\t1 or "o p\nd ( any ( ! fi%es nam$ above--9 all1 ?ree p\nds4 ,cut ! fi% 9 pieces ab\t two in*es long1 fry x slightly ) a little butt]1 & put x away = a:ile4 ,put f\r ounces ( butt] 9 a saucepan & set x on ! fire2 :5 melt$1 add two tablespoonfuls ( fl\r1 /ir1 &1 :5 ! fl\r is turn+ r br[n1 add also ab\t a qu>t ( bro?1 a p9t ( cl>et1 a bun* ( season+s1 compos$ ( half a doz5 /alks ( p>sley1 two ( ?yme1 two bay-leaves1 & two cloves1 also salt1 pepp]1 two cloves ( g>lic1 & six button onions2 boil g5tly = ab\t half an h\r4 ,!n put ! fi% 9 ) f six to twelve mu%rooms1 bro? en\gh to cov] ! :ole1 if ! bro? & w9e already 9 d n cov] x2 boil g5tly = ab\t half an h\r1 or till ! fi% is cook$1 toss+ ! saucepan n[ & !n2 di% ! fi%2 place ! mu%rooms & onions all ov]2 spr9kle ! sauce ov] x ?r\gh a /ra9]1 & s]ve w>m4 ,cr\tons may be s]v$ ar\nd4 ,ano!r1 or ,m>9i]e4--,prep>e & cut ! fi% z = ! above1 b in/ead ( fry+ x put x 9 a saucepan1 into :i* y h put previ\sly ab\t half a doz5 sprigs ( p>sley1 two ( ?yme1 two bay-leaves1 two cloves ( g>lic1 twelve small onions1 two cloves1 salt1 & pepp]2 :5 ! fi% is plac$ ov] ! above season+s1 cov] entirely ) cl>et w9e4 ,set ! saucepan on a %>p fire1 &1 z soon z x boils1 ?r[ into x a glass ( ,fr5* br&y1 set x on fire1 & let x burn4 ,x w n burn v long1 b en\gh to give a good ta/e to x4 ,z soon z x /ops burn+1 knead f\r ounces ( butt] ) a tablespoonful ( fl\r1 & put x 9 ! pan2 toss ! pan g5tly n[ & !n till done4 ,x takes ab\t =ty m9utes ) a good fire4 ,:5 done1 di% ! fi% c>efully1 place ! mu%rooms all ov] x1 ! onions all ar\nd1 /ra9 ! sauce ov] ! :ole1 & s]ve w>m4 ,cr\tons may also be s]v$ ) ! re/2 put ar\nd ! fi% "o cr\ton1 !n an onion1 & s on1 all ar\nd4 ,ano!r4--,proce$ z = ! above1 9 e p>ticul>1 except t y cov] ! fi% & season+s ) bro? & :ite w9e1 half ( ea*1 in/ead ( cl>et4 ,s]ve 9 ! same way4 ,a matelote may be made ?ree or f\r days 9 advance1 & !n w>m$ 9 boil+ wat] 7ba9-m>ie7 j be=e s]v+ x4 ,_m pref] a matelote made f\r days be=e eat+ x1 & prep>$ 9 ! foll[+ way3 ,:5 made1 put x away to cool z quickly z possible2 tw5ty-f\r h\rs aft] t1 w>m x 9 boil+ wat]2 cool1 & w>m aga9 9 ! same way once a day4 ,if ! sauce becomes ?ick1 add a little bro?4 ,s]ve w>m4 ,v9aigrette4--,boil a fi% z direct$1 take x f ! kettle & let cool2 !n di% x4 ,*op f9e ! yolks ( two h>d-boil$ eggs2 d ! same ) ! two :ites2 *op also a h&ful ( p>sley4 ,put a /r+ ( ! yolks on bo? sides ( ! fi%1 !n along t a /r+ ( ! :ites1 & along ^! a /r+ ( ! p>sley2 along ! p>sley1 & ab\t half an in* ap>t1 a /r+ ( cap]s4 ,cut a lemon 9 sixte5 slices1 & 9 ! foll[+ way3 fir/ split ! lemon 9 two l5g?wise1 !n split aga9 ea* half 9 two & l5g?wise also2 by splitt+ f\r times1 y h sixte5 pieces1 resembl+ some:at ! c>pels ( oranges4 ,aft] ! fir/ splitt+1 hold ! piece ( lemon ) ! nail ( ! left ?umb1 ! r9d d[nw>d1 & always split l5g?wise & 9 ! middle4 ,place eight pieces on ea* side ( ! di% & along ! cap]s1 & s]ve cold1 ) /alks ( p>sley on top ( ! fi%1 & also two or ?ree 9 its m\?4 ,s]ve ) x a v9aigrette1 9 a sauc] or boat4 ,! foll[+ fi%es1 bass1 black & blue fi%1 c>p1 cat1 dory1 drum1 g>1 gurn>d1 h]r+1 k+1 lump1 mack]el1 p>r1 p]*1 pick]el1 pike1 pilot1 porgy1 roa*1 rock1 scup1 suck]1 sword1 tautog1 t5*1 tr\t1 tr\tlet1 weak1 & weav]1 aft] be+ bak$ or boil$ z direct$1 may be s]v$ ) ! foll[+ sauces3 an*ovy1 cap]1 g5evoise1 g5oise1 au grat91 ,holl&aise1 ,itali5ne1 matelote1 tomato1 ,t>t>1 & v9aigrette4 ,x w\ld be p]fectly useless to h a receipt = ea* fi%1 s9ce ! prep>ation is ! same4 ,! same fi%es are also prep>$ au c\rt b\illon4 ,clean & prep>e ab\t ?ree p\nds ( fi%1 z direct$ = bak+1 etc4 ,x may be "o fi% or sev]al1 accord+ to size4 ,place ! fi% 9 a fi%-kettle1 j cov] x ) cold wat] & a gill ( v9eg>1 or ) half wat] & half :ite w9e2 season ) ?ree or f\r sprigs ( p>sley1 "o ( ?yme1 a bay-leaf1 "o clove1 "o onion1 half a c>rot 79 slices71 two cloves ( g>lic1 salt1 pepp]1 & a little t>ragon1 if h&y4 ,set on ! fire1 & boil g5tly till done4 ,di% ! fi%1 & s]ve x w>m ) a cap] or an*ovy sauce 9 a boat1 or ) currant jelly4 ,! same--a la ,bretonne4--,slit ! fi% on ! back1 z = broil+1 & clean x4 ,:5 wip$ dry1 lay x 9 a bake-pan 9 :i* !re is a little melt$ butt]1 ! inside ( ! fi% "u2 place ?us on a good fire1 turn ov] :5 done on "o side1 &1 :5 cook$1 spread "s maitre d'hotel on x1 & s]ve w>m4 ,! same--aux f9es h]bes4--,clean & prep>e z = bak+1 etc41 & also improve x z direct$4 ,envelop ! fi% 9 butt]$ pap]1 & also ! season+s 9 :i* x has be5 improv$1 except ! ?yme & bay-leaves1 broil x1 & s]ve ) piquante sauce4 ,cod-fi%1 cusk1 haddock1 hake1 halibut1 pollack1 & torsk1 aft] be+ bak$ or boil$ z direct$1 are s]v$ ) ! foll[+ sauces3 ,an*ovy1 ,be*amel1 cap]1 cream1 egg1 ,holl&aise1 maitre d'hotel1 tomato1 v9aigrette4 ,,eel1 ,,cong]1 ,,& ,,lamprey4 ,to clean4--,:5 sk9n$1 clean1 head1 & tail !m4 ,!n ?r[ !m 9 boil+ wat]1 9 :i* y h put a little salt & a teaspoonful ( v9eg>2 leave !m 9 x ab\t five m9utes1 take out1 & dra94 ,broil$4--,clean & cut two p\nds ( eel1 or ( ei!r ( ! o!rs1 9 pieces ab\t ?ree in*es long4 ,put 9 a /ewpan a piece ( butt] ! size ( an egg1 & set x on ! fire2 :5 hot1 lay ! eels 91 fry ab\t ?ree m9utes1 turn+ !m ov] ! :ile2 !n turn ! :ole into a crock]y vessel1 add a teaspoonful ( *opp$ p>sley & onions1 a p9* ( grat$ nutmeg1 a tablespoonful ( sweet-oil1 salt1 & pepp]2 set on ! fire & simm] two h\rs2 take (f1 roll ! pieces 9 f9e bread-crumbs1 place !m on a gridiron1 & on a good fire1 & s]ve :5 done ) piquante sauce4 ,f ! nature ( _! fle%1 eels require to be prep>$ ?us2 &1 :5 prop]ly done1 make really a v good di%4 ,roa/$4--,prep>e ! eels z = broil+1 &1 in/ead ( plac+ on ! gridiron1 envelop !m 9 oil$ pap] & roa/ be=e a %>p fire4 ,s]ve ) piquante1 ravigote1 or ,t>t> sauce4 ,fri$4--,prep>e z = broil+ z f> z roll+ 9 bread-crumbs1 !n dip 9 beat5-egg1 roll 9 bread-crumbs aga91 & fry4 7,see ,fry+47 ,s]ve ) tomato-sauce1 or j z x is4 ,9 ,maitre d'hotel4--,clean z direct$1 b boil tw5ty m9utes in/ead ( five4 ,s]ve ) a maitre d'hotel sauce & /eam$ potatoes1 or ) muscle1 oy/]1 %rimp1 or ,t>t> sauce4 ,9 ,matelote4--7,see ,fi% 9 ,matelote47 ,/uff$4--,clean z direct$2 /uff x ) currant jelly1 bake or roa/1 & s]ve ) currant jelly4 ,fl\nd] 7wrongly call$ sole2 ! fl\nd] is z good z ! sole--! soles t may be f\nd "h are import$ f ,europe or f ,newf\ndl&71 dab-fi%1 & plaice1 aft] be+ bak$ or boil$1 may be s]v$ ) ! foll[+ sauces3 ,allem&e1 an*ovy1 an*ovy-butt]1 ,mayonnaise1 tomato1 & au grat94 ,bak$4--,clean ?ree p\nds ( ! above fi%4 ,put 9 a crock]y di% f\r ounces ( butt]1 set x on a good fire1 & :5 melt$ spr9kle 9 x a teaspoonful ( fl\r1 /irr+ ! :ile2 also1 a p9* ( grat$ nutmeg1 salt1 pepp]1 a saltspoonful ( *opp$ p>sley1 two or ?ree mu%rooms1 also *opp$1 !n ! fi%2 p\r on x a glass ( :ite w9e1 & a liquor-glass ( ,fr5* br&y2 cov] ! di%1 take x f ! fire1 & put x 9 a mod]ately heat$ ov51 & s]ve :5 done j z x is1 & 9 ! crock]y di%4 ,a la ,norm&e4--,bone & sk9 ! fi% z direct$4 ,= a fi% weigh+ f\r p\nds1 spread two ounces ( butt] on ! bottom ( a bak+-pan2 spread "o onion1 *opp$ f9e1 ov] ! butt]1 & z mu* c>rot1 cut 9 small dice4 ,place ! fi% ov] ! :ole1 ! pieces z !y are1 or cut accord+ to ! size ( ! pan1 salt & pepp]1 & bake4 ,take f ! ov5 :5 done & di% ! fi%1 leav+ ! juice 9 ! pan2 cut ! /ems ( ab\t a doz5 mu%rooms2 place ! heads on ! middle ( ! fi%1 & ! /ems ar\nd x4 ,mix cold a tablespoonful ( fl\r & ! same ( butt] 9 a saucepan1 turn into x a p9t ( bro?1 set on ! fire & /ir cont9ually2 :5 ?or\ghly mix$1 turn into x also1 & ?r\gh a /ra9]1 ! juice f ! pan 9 :i* ! fi% has bak$2 /ir aga9 two or ?ree m9utes2 turn g5tly ov] ! fi%1 put 9 ! ov5 = ab\t t5 m9utes1 & s]ve hot4 ,cr\tons may be plac$ ar\nd ! di% z a decoration4 ,ano!r ,norm&e4--,bone & sk9 ! fi% z direct$2 butt] well ! di% on :i* ! fi% is to be s]v$1 spread "s *opp$ onion all ov]1 !n place ! fi% ov] x2 spr9kle salt1 pepp]1 & :ite w9e or v9eg> 7a tablespoonful to a p\nd ( fi%71 all ov] ! fi%1 & bake x4 ,x takes ab\t fifte5 m9utes = a fi% weigh+ two or ?ree p\nds4 ,w9e is bett] ?an v9eg>4 ,:ile ! fi% is bak+1 set a saucepan on ! fire ) an ounce ( butt] 9 x1 & :5 melt$1 add half a tablespoonful ( fl\r2 /ir1 & :5 turn+ yell[1 add also half a p9t ( bro? or wat]1 salt1 !n ! juice f ! fi% :5 bak$1 /ir1 give "o boil1 & turn ov] ! fi%4 ,blan* a doz5 or s ( oy/]s1 place !m all ov] ! fi% also4 ,h ready two or ?ree potatoes1 cut ) a r\nd vegetable spoon2 boil till done2 place !m ar\nd ! fi% z a bord] = x2 du/ !n ! :ole ) bread-crumbs1 put 9 a w>m ov5 = ab\t fifte5 m9utes1 take (f1 place half a doz5 cr\tons all ar\nd ! di% also1 & s]ve4 ,! cr\tons are g5]ally cut ( a he>t-%ape4 ,x w be easily done if ! directions are foll[$ prop]ly & c>efully4 ,comm5ce by cutt+ ! bread1 !n cut ! potatoes1 & set !m on ! fire ) cold wat] & salt2 :ile !y are cook+1 prep>e ! fi% & set x 9 ! ov52 :ile ?is is bak+1 make ! sauce1 fry ! cr\tons1 & blan* ! oy/]s4 ,if ! fi% is bak$ be=e ! re/ are ready1 take x (f & keep w>m till want$4 ,x makes a sightly & excell5t di%4 ,! same fri$4--,small fl\nd]s are fri$ l o!r small fi%1 & s]v$ ei!r ) or )\t a tomato-sauce or a la ,orly4 ,! same1 bon$ & fri$4--,bone & sk9 small fl\nd]s z direct$2 mix toge!r a tablespoonful ( oil1 a teaspoonful ( *opp$ p>sley1 ! juice ( half a lemon1 & salt2 dip ! pieces ( fi% 9 ! mixture1 du/ !m slightly ) fl\r1 & fry4 ,s]ve hot4 ,pike1 ,pick]el1 & ,tr\t or ,tr\tlet4--,^? ?ree fi%1 besides be+ prep>$ z direct$ = bass1 etc41 & 9 all its diff]5t ways1 !y are boil$ z direct$ & s]v$ w>m1 ) a g5oise sauce4 ,a m delici\s di% ( fi% c h>dly be prep>$4 ,ray1 ,skate1 & ,angel or ,monk fi%4--,ray1 ?\gh excell5t1 is v little kn[n2 !re is only "o place at :i* x c be b\ght--,wa%+ton ,m>ket1 ,new ,york4 ,x is unque/ionably an excell5t di%1 prep>$ au beurre noir4 ,:5 clean1 boil ! fi% z direct$1 & di% x1 spr9kl+ salt & pepp] on x4 ,:ile x is boil+1 put ab\t two ounces ( butt] to a p\nd ( fi% 9 a fry+-pan1 set x on a %>p fire1 /ir n[ & !n1 & :5 br[n1 ?r[ into x ab\t six sprigs ( p>sley1 :i* y take (f imm$iately ) a skimm]4 ,z soon z ! p>sley is tak5 (f1 p\r ! butt] ov] ! fi%1 quickly put two tablespoonfuls ( v9eg> 9 ! fry+-pan & ov] ! fire1 give "o boil1 & p\r also ov] ! fi%4 ,fry+ ! p>sley & boil+ ! v9eg> _c be done too fa/1 z ! fi% mu/ be s]v$ v w>m4 ,! w>m] x is s]v$1 ! bett] x is4 ,salmon1 /urgeon1 & :ite-fi%1 aft] be+ bak$ or boil$1 may be s]v$ ) a cap]1 & also ) a ,mayonnaise sauce4 ,!y may also be s]v$ 9 c\rt b\illon1 l bass4 ,!y are broil$ :ole1 or 9 slices1 & s]v$ ) a maitre d'hotel or a cap] sauce4 ,! same 9 ,fric&eau4--,cut ! fi% 9 slices ab\t half an in* ?ick1 & place !m 9 a saucepan ) slices ( fat salt pork1 c>rots & onions "u !m2 set on a good fire2 t5 m9utes aft]1 add a little bro?1 j en\gh to cov] ! bottom ( ! pan2 aft] ab\t five m9utes1 turn ! slices ov]2 f9i% ! cook+ & s]ve ) ! gravy /ra9$ ov] ! fi%1 or ) a tomato-sauce4 ,! same 9 ,papillotes4--,fry slices ( salmon ) a little butt]1 & until ( a gold5 color2 take !m f ! fire4 ,:ile !y are fry+1 mix well toge!r p>sley *opp$ f9e1 salt1 pepp]1 melt$ butt]1 grat$ nutmeg1 & a little lemon-juice2 spread "s ( ! mixture on bo? sides ( ! slices ( fi%1 envelop !m 9 butt]$ or oil$ pap]2 broil1 & s]ve !m hot4 ,"s mu%rooms or truffles1 or bo?1 & *opp$1 may be add$ to ! mixture4 ,! same a la ,g5evoise4--,put 9 a saucepan a ?ick slice ( salmon--f five to six p\nds2 j cov] x ) bro? & cl>et w9e--half ( ea*2 season ) a bun* ( season+s compos$ ( six or eight sprigs ( p>sley1 two ( ?yme1 two bay-leaves1 two cloves1 & two cloves ( g>lic1 salt1 a few slices ( c>rot1 & a small gre5 onion1 or a %allot1 if h&y4 ,boil g5tly till ne>ly done1 :5 add ab\t a doz5 mu%rooms1 & keep boil+ till done2 di% ! fi%1 & put x 9 a w>m b n hot place2 mix cold1 9 a saucepan1 f\r ounces ( butt] ) ab\t two ounces ( fl\r2 turn ov] x1 ?r\gh a /ra9]1 ! liquor 9 :i* ! fi% has be5 cook$1 & set on a %>p fire2 aft] ab\t ?ree m9utes1 dur+ :i* y h /irr$ ) a wood5 spoon1 add ! mu%rooms2 /ir aga9 = ab\t two m9utes1 turn ov] ! fi%1 & s]ve w>m4 ,! same 9 ,salad4--,boil1 z direct$ = fi%1 "s ?9 slices ( salmon1 dra91 & s]ve cold1 on a napk9 & on a di%4 ,s]ve ) x1 & 9 a boat1 ! foll[+3 half a teaspoonful ( salt1 a p9* ( pepp]1 two tablespoonfuls ( v9eg>1 f\r ( sweet oil1 a pickl$ cucumb] *opp$ f9e1 two h>d-boil$ eggs1 *opp$ f9e also1 two or ?ree an*ovies1 & a tablespoonful ( cap]s2 ! an*ovies may be *opp$ f9e or p\nd$4 ,beat ! :ole well & s]ve4 ,! same 9 ,scallops4--,cut x 9 r\nd slices1 ab\t "o-eigh? ( an in* 9 ?ickness2 fry !m ) butt]1 & s]ve4 ,! pieces %\ld be ta/efully arrang$ on a di%1 imitat+ a flight ( /airs4 ,broil$4--,cut x 9 r ?9 slices1 butt] bo? sides ) a bru%2 broil1 & s]ve ) a maitre d'hotel4 ,%ad & %eep's-head1 aft] be+ bak$ or boil$1 are s]v$ ) an an*ovy1 cap]1 or tomato sauce4 ,!y are also s]v$ cold1 a la v9aigrette4 ,broil$4--,:5 clean$ & prep>$1 salt1 pepp]1 & butt] x2 broil & s]ve x ) a maitre d'hotel4 ,x may be /uff$ z direct$ = fi%4 ,9 ,prov5cale4--,clean1 prep>e1 & cut ! fi% 9 pieces ab\t two in*es long2 put ab\t ?ree p\nds ( x 9 a saucepan1 ) a p9t ( cl>et2 six /alks ( p>sley1 a small onion1 a clove ( g>lic1 & six mu%rooms1 all *opp$ f9e2 boil till done1 :5 add f\r ounces ( butt]1 & two ( fl\r1 well knead$ toge!r2 boil ?ree m9utes long]1 & s]ve w>m4 ,ano!r way1 or a la ,*ambord4--,/uff ! fi% ) sausage-meat1 envelop x 9 a t[el1 boil1 & s]ve x ) a tomato-sauce4 ,! same ) ,sorrel4--,broil ! fi%1 & s]ve x on a puree ( sorrel or ( sp9a*4 ,x may also be prep>$ au c\rt b\illon1 a la ,bretonne1 & aux f9es h]bes1 l bass1 etc4 ,%eep's-head may also be prep>$ l turbot4 ,au ,grat94--,! %ad1 aft] be+ clean$1 b n split on ! back 7z is too (t5 ! case1 to ! %ame ( ! fi%mong]s :o beg9 by spoil+ ! fi% "u ! pret5ce ( clean+ x71 is plac$ 9 a bake-pan1 hav+ butt]1 *opp$ p>sley1 mu%room1 salt1 & pepp]1 bo? "u & above ! fi%4 ,= a fi% weigh+ ?ree p\nds1 add "o gill ( bro? & half z mu* ( :ite w9e2 du/ ! fi% ) bread-crumbs1 & set 9 a pretty quick ov54 ,fifte5 m9utes aft]w>d1 exam9e x4 ,:5 done1 ! fi% is di%$1 a little bro? is put 9 ! pan1 :i* is plac$ on a %>p fire2 /ir ) a spoon or =k s z to deta* ! bread1 etc41 t may /ick to ! pan1 !n p\r ?is ov] ! fi%1 & s]ve w>m4 ,! gravy mu/ be r$uc$ to two or ?ree tablespoonfuls only1 = a fi% weigh+ ab\t two p\nds4 ,! fi% mu/ be di%$ c>efully 9 ord] n to break x4 ,/]let4--,?is is a fi% ( ! /urgeon family1 v pl5tiful 9 ! ,caspian ,sea & 9 _m ,russian riv]s1 pr9cipally 9 ! ,neva & 9 ,lake ,ladoga4 ,tunny & bonito1 aft] be+ boil$1 are s]v$ cold 9 v9aigrette4 ,turbot & ,:iff4--,turbot is among fi%es :at pheasant is among birds4 ,rub x ) lemon be=e cook+ x4 ,aft] be+ boil$ or bak$1 z direct$1 x is s]v$ ) ! foll[+ sauces3 ,be*amel1 cream1 cap]1 ,holl&aise1 ,mayonnaise1 tomato1 & 9 v9aigrette4 ,x is also s]v$ au c\rt-b\illon & aux f9es h]bes l bass4 ,au ,grat94--,x is prep>$ & s]v$ l %ad au grat94 ,x is also broil$ & s]v$ ) a maitre d'hotel4 ,bordelaise4--,bone & sk9 ! fi% z direct$2 dip ea* piece 9 melt$ butt]1 !n 9 beat5 egg1 roll 9 bread-crumbs & broil4 ,:ile x is broil+ on a r sl[ fire1 turn x ov] sev]al times & keep ba/+ ) melt$ butt]2 ! m butt] x absorbs ! bett] ! fi%4 ,:5 broil$1 s]ve ! slices on a di% & place "s boil$ craw-fi% all ar\nd & 9 ! middle4 ,a di% ( /eam$ potatoes is s]v$ ) x4 ,! foll[+ sauce is also s]v$ at ! same "t3 ,*op f9e & fry till half done1 ) a little butt]1 two small gre5 onions or f\r %allots4 ,put half a p9t ( good meat-gravy 9 a small saucepan2 set on ! fire1 & z soon z x comm5ces to boil1 p\r into x1 little by little1 /irr+ ! :ile ) a wood5 spoon1 ab\t a gill ( ,bordeaux w9e1 !n ! onions or %allots1 & also a piece ( beef m>r[ *opp$ f9e2 give "o boil1 & s]ve 9 a sauc]4 ,9 ,salad4--,proce$ z = salmon 9 salad4 ,:5 boil$1 s]ve ! turbot ) an*ovy-butt]1 lob/]-butt]1 lob/]-sauce1 or muscle-sauce4 ,cold4--,any cold piece ( turbot is s]v$ ) a ,mayonnaise sauce1 or 9 v9aigrette4 ,cold ,fi%4--,if ! fi% is ) sauce1 t is1 if ! sauce is 9 ! same di% ) ! fi%1 w>m x 9 ! ba9-m>ie1 & s]ve w>m4 ,any o!r piece ( cold fi%1 bak$1 boil$1 broil$1 or roa/$1 is s]v$ ) a ,mayonnaise sauce1 or ) a v9aigrette4 ,any k9d ( cold fi% may be prep>$ 9 salad4 ,slice ! fi% or cut x 9 pieces & put x 9 ! salad-di% ) h>d-boil$ egg slic$1 onion & p>sley *opp$ f9e1 salt1 pepp]1 v9eg>1 & oil4 ,mix ! :ole g5tly & well1 & s]ve4 ,an*ovy4--,x is import$ pres]v$4 ,x is us$ z a hors-d'oeuvre1 to decorate or season4 ,! ess5ce ( an*ovy is us$ = sauce4 ,! smalle/ are consid]$ ! be/4 ,to s]ve z a hors d'oeuvre1 wa%1 wipe dry1 & remove ! backbone1 s]ve ) t>ragon or p>sley1 *opp$ f9e1 v9eg>1 & oil4 ,!y may also be s]v$ ) h>d-boil$ eggs1 *opp$ or qu>t]$4 ,sprats4--,!re are none 9 or ne> ,am]ican wat]s2 !y are import$ "u _! ,fr5* "n1 s>d9es4 ,fre% sprats are v good boil$ )\t any grease1 & )\t be+ clean$ & prep>$ l o!r fi%2 b :5 on ! plate1 sk9 !m1 :i* is easily done1 z !n ! fle% is s easily deta*$ f ! bones t ! inside ne$ n be t\*$ at all2 !y are eat5 ) salt & pepp] only4 ,s>d9es are s]v$ z a hors-d'oeuvre1 ) oil & lemon-juice1 & prop]ly scal$4 ,!y are arrang$ on ! di% accord+ to fancy1 toge!r ) lemon 9 slices4 ,salt ,cod--to prep>e4--,soak x 9 cold wat] = two days1 *ang+ ! wat] two or ?ree times2 !n scale x well & clean4 ,lay x 9 a fi%-kettle1 cov] ) cold wat]1 set on a r sl[ fire1 skim (f ! scum1 let x boil ab\t "o m9ute1 take ! kettle f ! fire1 cov] x well1 & leave ?us t5 m9utes2 !n take (f ! cod1 & dra9 x4 ,9 ,be*amel4--,prep>e x z above1 & s]ve ) a be*amel sauce1 & z w>m z possible4 ,) a ,cream-,sauce4--,prep>e z above1 & s]ve ei!r w>m or cold ) a cream-sauce4 ,9 ,br[n ,butt]4--,:5 prep>$ z above1 place x on a di%1 & keep x 9 a w>m place4 ,put f\r ounces ( butt] 9 a fry+-pan1 & on a good fire2 :5 turn+ br[n1 add ?ree sprigs ( p>sley1 fry ab\t two m9utes1 p\r ! :ole on ! fi%1 & s]ve4 ,y may also p\r on x a hot cap]-sauce1 & s]ve4 ,) ,cr\tons4--,prep>e & cook z direct$1 ?ree p\nds ( cod2 take ! bones out1 break 9 small pieces1 & ma% ) ! h& z mu* z possible2 put x !n 9 a /ewpan1 beat ?ree yolks ( eggs ) two tablespoonfuls ( cream1 & mix ) ! cod2 set on a sl[ fire1 & imm$iately p\r 91 little by little1 /irr+ ! :ile1 ab\t "o gill ( sweet oil2 simm] t5 or twelve m9utes1 & s]ve ) cr\tons ar\nd4 ,9 ,maitre d',hotel4--,lay ?ree p\nds ( cod on a di%1 aft] be+ cook$ z direct$2 keep x w>m1 spread a maitre d'hotel sauce on x1 & s]ve4 ,) ,potatoes4--,prep>e ab\t ?ree p\nds ( cod z direct$ above4 ,lay ! fi% on a di%2 h a piquante sauce ready1 turn x ov] x1 & s]ve ) /eam$ potatoes all ar\nd ! di%4 ,! potatoes may also be s]v$ sep>ately4 ,9 ,v9aigrette4--,prep>e z direct$1 & :5 cold1 s]ve ) a v9aigrette4 ,) ,*eese4--,prep>e ! cod z direct$1 !n dip x 9 lukew>m butt]1 roll x 9 grat$ *eese1 lay x 9 a bak+-pan1 du/ slightly ) bread-crumbs2 bake1 & s]ve w>m4 ,two or ?ree m9utes 9 a quick ov5 w be suffici5t4 ,au ,grat94--,:5 soak$ only & wip$ dry1 b n boil$1 prep>e x z direct$ = fi% au grat94 ,) ,cap]-,sauce4--,prep>e x z direct$1 & s]ve w>m ) cap]-sauce4 ,salt ,salmon4--,soak x 9 cold wat] = "s "t1 ! l5g? ( "t to be accord+ to ! saltness ( ! fi%2 scale & clean x well1 lay x 9 a fi%-kettle1 cov] x ) cold wat]1 & set x on a mod]ate fire4 ,boil g5tly ab\t two m9utes1 skim (f ! scum1 take f ! kettle & dra9 x4 ,put butt] 9 a fry+-pan & set x on ! fire2 :5 x turns r br[n1 put a few sprigs ( p>sley 9 x1 & imm$iately p\r x ov] ! fi% 9 ! di%2 add a few drops ( lemon-juice all ov]1 & s]ve w>m4 ,x may also be s]v$ ) a cap] or maitre d'hotel sauce2 or1 :5 cold1 s]ve a la v9aigrette4 ,salt salmon is also s]v$ l salt cod-fi%4 ,x may also be s]v$ on a puree ( cel]y or ( onion4 ,smok$ ,salmon4--,cut x 9 ?9 slices2 h v hot butt] or oil 9 a fry+-pan1 & lay ! slices 9 only long en\gh to w>m !m2 !n take out1 dra9 !m1 & s]ve ) a few drops ( lemon-juice or v9eg> spr9kl$ on !m4 ,tunny4--,?is is n a good fi% fre%2 x is g5]ally pres]v$1 & s]v$ z a hors-d'oeuvre4 ,x comes f ,holl&1 ,italy1 & ! s\? ( ,france4 ,fre%1 x is prep>$ l /urgeon4 ,t prep>$ 9 ,holl& is ! be/4 ,! ,dut* cure fi% bett] ?an any o!r nation4 ,:5 y s]ve tunny1 take x out ( ! bottle or j> & s]ve x on a small plate1 or on a dess]t-plate4 ,a v small piece is s]v$1 g5]ally l e o!r hors-d'oeuvre4 ,salt ,h]r+4--,soak 9 cold or tepid wat]2 if soak$ 9 tepid wat]1 x does n require z long2 ! "t mu/ be accord+ to ! quality or saltness ( ! fi%4 ,wipe dry1 broil1 & s]ve l salt mack]el4 ,ano!r way4--,salt h]r+ may also be soak$ 9 half wat] & half milk1 or 9 milk only2 dra9 & wipe dry4 ,bone & sk91 cut (f ! head1 tail1 & f9s1 & s]ve ) oil1 v9eg>1 & pickl$ cucumb]s4 ,!y are also s]v$ ) slices ( s\r apples1 or slices ( onions1 aft] be+ soak$ & wip$ dry4 ,!y may also be broil$ slightly & s]v$ ) oil only1 aft] be+ soak$1 or s]v$ ) s\r grape-juice4 ,salt ,pike4--,x is prep>$ & s]v$ ! same z salt h]r+2 s is pickl$ tr\t4 ,r$ ,h]r+4--,wipe or sk9 !m1 !y are n z good :5 wa%$2 cut (f ! head & tail1 split ! back op51 lay !m on a w>m & well-greas$ gridiron1 set on a sl[ fire2 spread "s butt] or oil on !m1 turn ov]1 d ! same on ! o!r side2 broil v little1 & s]ve ) a v9aigrette & mu/>d to ta/e4 ,ano!r way4--,clean & split !m z above1 soak !m 9 lukew>m wat] = two h\rs2 take out1 dra91 & wipe dry4 ,mix two or ?ree yolks ( eggs ) a teaspoonful ( *opp$ p>sley1 salt1 pepp]1 & a little melt$ butt]2 put "s ( ! mixture ar\nd e h]r+1 !n roll !m 9 f9e bread-crumbs1 place !m on a gridiron on a sl[ fire3 & :5 lightly broil$1 s]ve z ! prec$+ "o4 ,r$ h]r+ may also be broil$ ) bread-crumbs l salt h]r+4 ,x is also s]v$ z a hors-d'oeuvre1 cut 9 slices4 ,salt ,mack]el broil$4--,if ! fi% be too salt1 soak x = a :ile 9 lukew>m wat]1 take (f & wipe dry4 ,h a little melt$ fat or l>d1 dip a bru% 9 x & grease slightly bo? sides ( ! fi%2 place on or inside ( ! gridiron1 ! b>s ( :i* mu/ also be greas$2 set on1 or be=e1 or "u a pretty %>p fire2 broil bo? sides2 di% ! fi%1 ! sk9 "u2 spread butt] on x2 also p>sley *opp$ f9e1 & s]ve4 ,lemon-juice may be add$ if lik$1 or a few drops ( v9eg>4 ,:5 broil$ & di%$1 spread a maitre d'hotel on x1 & s]ve4 ,ano!r way4--,:5 soak$ & wip$ dry1 dip 9 melt$ butt]1 aga9 9 beat5 eggs1 & roll 9 bread-crumbs4 ,broil & s]ve ) p>sley & lemon-juice1 or ) a maitre d'hotel4 ,,frogs4 ,! h9d-legs ( frogs only are us$ z food2 =m]ly !y 7 eat5 by ! ,fr5* only1 b n[1 frog-eat+ has become g5]al1 & ! ,am]icans are n beh9d any o!rs 9 reli%+ t k9d ( food4 ,fri$4--,sk9 well1 & ?r[ into boil+ wat] ) a little salt1 = five m9utes1 ! h9d-legs only2 take out & ?r[ !m 9 cold wat] to cool1 & dra94 ,h hot fat 9 a pan on ! fire 7see ,directions = ,fry+72 lay ! frogs 91 & s]ve :5 done ) fri$ p>sley ar\nd4 ,/ew$4--,sk91 boil five m9utes1 ?r[ 9 cold wat]1 & dra9 z above4 ,put 9 a /ewpan two ounces ( butt] 7= two doz5 frogs72 set x on ! fire1 & :5 melt$1 lay ! legs 91 fry two m9utes1 toss+ n[ & !n2 !n spr9kle on !m a teaspoonful ( fl\r1 /ir ) a wood5 spoon1 add two sprigs ( p>sley1 "o ( ?yme1 a bay-leaf1 two cloves1 "o ( g>lic1 salt1 :ite pepp]1 & half a p9t ( :ite w9e2 boil g5tly till done1 di% ! legs1 r$uce ! sauce on ! fire1 /ra9 x1 mix 9 x two yolks ( eggs1 p\r on ! legs1 & s]ve !m4 ,,lob/]4 ,nev] buy a dead lob/]4 ,l>ge lob/]s are n z good z small ones4 ,f ab\t "o to two p\nds & a half 9 weight are ! be/4 ,! heavi] ! bett]4 ,lob/]s are bett] at "s seasons ( ! ye> ?an at o!rs4 ,!y are inf]ior :5 full ( eggs4 ,x is f m]e prejudice t ! liv] 7also call$ tomalley7 is es*ew$4 ,?is prejudice may come f its turn+ gre5 on boil+ ! lob/]4 ,use e ?+ b ! /oma* & ! black ( blui% ve9 runn+ along its back & tail4 ,boil y\r lob/]s y\rself2 because1 if y buy !m already boil$1 y d n "k if !y 7 alive :5 put 9 ! kettle4 ,a lob/] boil$ aft] be+ dead is wat]y1 s(t1 & n full2 besides be+ v unheal?y1 if n dang]\s4 ,a lob/] suff]s less by be+ put 9 cold ?an 9 boil+ wat]1 & ! fle% is firm] :5 done4 ,9 putt+ x 9 boil+ wat] x is kill$ by ! heat2 9 cold wat] x is dead z soon z ! wat] gets w>m4 ,to boil44--,lay x 9 a fi%-kettle2 j cov] x ) cold wat]1 cov] ! kettle1 & set x on a %>p fire4 ,x takes f fifte5 to tw5ty-five m9utes' boil+1 accord+ to ! size ( ! lob/]4 ,:5 boil$1 take x f ! kettle1 break x 9 two1 t is1 sep>ate ! body f ! tail1 & place x 9 a col&] to let ! wat] dra94 ,9 ! %ell4--,:5 ! lob/] is boil$1 divide x 9 two1 tak+ c>e n to break ! body & l>ge claws4 ,! tail is !n split 9 two1 l5g?wise1 ! fle% tak5 (f1 cut 9 small dice1 & mix$ ) ! inside ( ! lob/]4 ,! ve9 f\nd imm$iately "u ! %ell1 all along ! fle% ( ! lob/]1 is remov$ z soon z x is split4 ,! /oma*1 f\nd ne> ! head1 is remov$ also & ?r[n away2 all ! re/ is good1 includ+ ! liv]4 ,:5 ! fle% & inside are prop]ly mix$1 season ) salt1 pepp]1 v9eg>1 oil1 mu/>d1 & *opp$ p>sley4 ,place ! body ( ! lob/] on ! middle ( a di%1 ! head up1 ! two l>ge claws /ret*$ out1 & ! two feel]s /ret*$ out also & fa/5$ betwe5 ! claws4 ,a sprig ( p>sley is put 9 ea* claw1 at ! end ( x1 9 ! small claws z well z 9 ! two l>ge ones4 ,!n ! two empty halves ( ! tail-piece are put ar\nd ! body ( ! lob/]1 ! prep>$ fle% plac$ ar\nd !m2 h>d-boil$ eggs cut 9 eight pieces ea* are plac$ ar\nd ! di%1 ta/efully arrang$2 "s slices ( r$1 pickl$ beets & cut ) pa/e-cutt]s1 are plac$ betwe5 ea* piece ( egg1 & s]ve4 ,x makes a simple1 good1 & v sightly di%4 ,half a doz5 boil$ craw-fi% may be plac$ ar\nd ! di% also2 x w add to ! decoration4 ,two middl+-siz$ lob/]s prep>$ ?us w fill a v l>ge di%4 ,!y %\ld be plac$ back to back1 ) only a few craw-fi% betwe51 & ! re/ arrang$ z ! above4 ,9 ,salad4--,boil ! lob/] z direct$2 break & dra9 x z direct$ also4 ,slice ! fle% ( ! tail1 place x ta/efully on a di%2 also ! fle% f ! two l>ge claws1 :i* may be slic$ or s]v$ :ole4 ,lettuce1 or h>d-boil$ eggs1 or bo?1 may be arrang$ on ! di% also1 & s]v$ ) ! foll[+ sauce3 ,put 9 a boat or sauc] all ! inside save ! /oma*1 ) salt1 pepp]1 v9eg>1 oil1 mu/>d1 & *opp$ p>sley1 to ta/e2 beat & mix ! :ole well toge!r1 & s]ve4 ,9 case !re are eggs1 ^! are also to be mix$ ) ! re/4 ,ano!r4--,boil & dra9 z direct$2 cut all ! fle% 9 dice1 & put x 9 a b[l ) ! inside1 "s lettuce cut r f9e1 salt1 pepp]1 v9eg>1 mu/>d1 & v little oil2 mix well1 & !n put ! mixture on a di%1 plac+ x l a m\nd on ! middle ( ! di%2 spread a ,mayonnaise sauce ov] x2 decorate ) ! c5tre leaves ( ! lettuce1 "s h>d-boil$ eggs cut 9 slices or 9 fancy %apes1 cap]s1 boil$ or pickl$ r$ beets1 cut also 9 fancy %apes1 slices ( lemon1 & s]ve4 ,an*ovies1 olives1 pickl$ cucumb]s1 or any o!r pickl$ fruit or vegetable may also be add$4 ,a rose1 or two or ?ree p9ks1 may be plac$ "r on ! top1 z a decoration4 ,j be=e comm5c+ to s]ve1 ! rose may be put on a dess]t plate & (f]$ to a lady4 ,9 ,coquilles1 or ,scallop$4--,x is boil$ & !n f9i%$ l oy/]s scallop$4 ,x may be s]v$ ?us on scallop-%ells1 on silv] %ells1 or on its own %ell2 t is1 on ! %ell ( ! tail1 split 9 two l5g?wise1 & trimm$ accord+ to fancy4 ,croquettes4--,lob/] croquettes are made exactly l fi%-balls1 & !n fri$ accord+ to directions = fry+4 ,!y are s]v$ w>m4 ,x is an excell5t di% = breakfa/4 ,fri$4--,to be fri$1 ! lob/] mu/ be bl$2 sep>ate ! body f ! tail1 !n cut ! tail 9 pieces1 mak+ z _m pieces z !re are jo9ts4 ,put ^! pieces 9 a fry+-pan ) two or ?ree ounces ( butt]1 & "o onion1 *opp$ f9e2 set on a %>p fire1 /ir n[ & !n t9 ! :ole is fri$1 !n add a bun* ( season+ compos$ ( ?ree sprigs ( p>sley1 "o ( ?yme1 a bay-leaf1 & a clove2 salt1 pepp]1 & ?ree gills ( ,madeira w9e2 boil g5tly till r$uc$ ab\t half2 di% ! pieces ( lob/] accord+ to fancy2 add two or ?ree tablespoonfuls ( gravy to ! sauce1 /ir x1 give "o boil1 & turn x ov] ! lob/] ?r\gh a /ra9]2 s]ve w>m4 ,ano!r way4--,proce$ z above 9 e p>ticul>1 except t y use ,saut]ne or ,catawba w9e in/ead ( ,madeira1 &1 besides ! season+s1 add half a doz5 mu%rooms1 or two truffles1 or bo?4 ,di% ! mu%rooms & truffles ) ! lob/]1 !n f9i% & s]ve z ! above4 ,craw-fi%4--,^! are f\nd 9 mo/ ( ! lakes1 brooks1 & riv]s4 ,9 "s places !y are call$ riv]-crabs1 or fre%wat] crabs4 ,!y resemble ! lob/]1 & are (t5 tak5 = "y lob/]s4 ,besides be+ a beautiful ornam5t & mu* us$ to decorate di%es1 !y are excell5t to eat & v light4 ,!y are dress$ & s]v$ l lob/]s & crabs4 ,fi%]m5 are sure to f9d a ready m>ket = !m1 ?\gh !y are1 z yet1 v little kn[n4 ,crabs4--,crabs are boil$ l lob/]s1 & may be s]v$ l lob/]1 9 salad4 ,!y are (t5 eat51 only boil$1 )\t any season+s4 ,l lob/]s also1 to be good1 crabs mu/ be put 9 ! wat] alive4 ,:5 well wa%$ & clean1 !y may be prep>$ 9 ! foll[+ way3 ,put !m 9 a saucepan ) slices ( onions1 same ( c>rots1 p>sley1 *ives if h&y1 ?yme1 bay-leaves1 cloves1 salt1 & pepp]-corns2 half cov] !m ) :ite w9e1 add butt]1 set on a good fire1 & boil till done4 ,s]ve ) p>sley only4 ,! sauce may be us$ a second "t by add+ a little w9e4 ,! s(t-%ell crab is blan*$ five m9utes1 & fri$ l fi%4 ,x may also be saute ) a little butt]1 & s]v$ ) a maitre d'hotel4 ,broil x also1 & s]ve x ) a maitre d'hotel4 ,muscles4--,^! are un:olesome betwe5 ,april & ,septemb]4 ,!y mu/ be heavy1 fre%1 & ( a middl+ size4 ,! v l>ge ones are really inf]ior4 ,soak !m 9 wat] & wa% well sev]al times1 !n dra94 ,9 ,p\lette4--,put !m 9 a saucepan ) a little p>sley *opp$ f9e1 & set !m on a pretty good fire2 z soon z !y are op5$1 remove ! %ell to :i* !y are n atta*$1 & keep !m 9 a w>m place4 ,= two qu>ts ( muscles1 put two ounces ( butt] 9 ! saucepan 9 :i* !y h be5 cook$ & 9 :i* y h left _! liquor2 set on ! fire1 /ir1 & z soon z ! butt] is melt$1 add & /ir into x a tablespoonful ( fl\r2 :5 turn+ a little yell[1 add also half a doz5 pepp]-corns1 !n ! muscles2 boil g5tly ab\t t5 m9utes1 /irr+ occasionally2 take f ! fire1 mix "o or two yolks ( eggs ) x1 a little lemon-juice1 p>sley *opp$ f9e1 & s]ve w>m4 ,ano!r way4--,:5 clean1 put !m 9 a saucepan ) a few slices ( c>rot1 same ( onion1 two or ?ree /alks ( p>sley1 "o ( ?yme1 a bay-leaf1 two cloves1 six pepp]-corns1 & salt4 ,set on ! fire1 & take ! muscles f ! pan z soon z !y op51 !n remove "o %ell2 put !m back 9 ! pan1 ) z mu* :ite w9e z !re is liquor f ! muscles2 boil g5tly ab\t t5 m9utes1 add ! yolk ( an egg1 a little lemon-juice1 & di% ! muscles2 dra9 ! sauce ov] !m1 add a little *opp$ p>sley1 & s]ve w>m4 ,fri$4--,fry1 & s]ve ! muscles l fri$ oy/]s4 ,!y may also be s]v$ l scallop$ oy/]s4 ,prawns & ,%rimps4--,wa%1 boil 9 wat] & salt1 & s]ve4 ,!y may be us$1 l craw-fi%1 to decorate fi% aft] be+ boil$4 ,ano!r way4--,wa% well1 & put two qu>ts ( !m 9 a saucepan ) f\r onions 9 slices1 two sprigs ( p>sley1 "o ( ?yme1 a bay-leaf1 two cloves1 salt1 pepp]1 half a p9t ( :ite w9e1 & two ounces ( butt]1 j cov] ) wat] & set on a good fire2 :5 prop]ly cook$1 dra91 & s]ve w>m ) gre5 p>sley all ar\nd4 ,! liquor may be us$ a second "t4 ,,oy/]s4 ,! ,am]ican oy/] is unque/ionably ! be/ t c be f\nd4 ,x v>ies 9 ta/e accord+ to h[ x is treat$1 ei!r aft] be+ dr$g$ or :ile emb$d$2 & also accord+ to ! nature ( ! soil & wat] 9 :i* !y h liv$4 ,x is v wrong to wa% oy/]s4 ,we mean by wa%+ oy/]s1 ! abom9able habit ( ?r[+ oy/]s 9 cold wat]1 z soon z op5$1 & !n sold by ! measure4 ,x is m ?an a pity to ?us spoil su* an excell5t & delicate article ( food4 ,oy/]s1 l lob/]s1 are n good :5 dead4 ,to asc]ta9 if !y are alive1 z soon z op5$ & :5 "o ( ! %ells is remov$1 t\* g5tly ! edge ( ! oy/]1 &1 if alive1 x w contract4 ,raw4--,:5 well wa%$1 op5 !m1 deta*+ ! upp] %ell1 !n deta* !m f ! "u %ell1 b leave !m on x2 place on a di%1 & leave ! upp] %ell on e oy/]1 & s]ve ?us4 ,to eat !m1 y remove ! upp] %ell1 spr9kle salt1 pepp]1 & lemon-juice on1 & eat4 ,:5 raw oy/]s are s]v$ on a table1 at :i* !re are g5tlem5 only1 "s %allots1 *opp$ f9e & g5tly bruis$ 9 a co>se t[el1 are s]v$ ) !m1 on a sep>ate di%4 ,! ta/e ( ! %allot agrees v well ) t ( ! oy/]4 ,a ,t>t> sauce may be s]v$ in/ead ( %allots4 ,to blan*4--,set ! oy/]s & a little wat] on ! fire 9 a saucepan1 take !m (f at ! fir/ boil1 skim (f ! scum f ! top1 /ra9 !m1 & drop !m 9 cold wat]4 ,! skimm+1 /ra9+1 & dropp+ 9 cold wat] mu/ be done quickly--! quick] ! bett]4 ,if all[$ to /ay 9 ! w>m wat]1 or out ( wat]1 !y get t\gh4 ,9 dropp+ !m 9 cold wat]1 see t !y are free f pieces ( %ell2 take !m ) a =k if necess>y4 ,z soon z 9 cold wat] !y are ready = use1 b !y mu/ always be dra9$ aga9 be=e us+ !m4 ,:5 ! wat] us$ to blan* is employ$ 9 prep>+ !m1 x is expla9$ 9 ! diff]5t receipts4 ,:ite w9e may be us$1 in/ead ( wat]1 to blan* !m1 accord+ to ta/e4 ,fri$4--,op5 ! oy/]s1 & put !m 9 a col&] = ab\t half an h\r4 ,!y mu/ be z well dra9$ z possible4 ,!n dip !m 9 egg & roll 9 bread-crumbs 9 ! foll[+ way3 ,beat "o or two1 or ?ree1 eggs 7accord+ to ! quantity ( oy/]s to be fri$71 z = an omelet1 turn ! oy/]s into ! eggs & /ir g5tly2 !n take "o aft] ano!r1 roll 9 bread-crumbs2 place ea* "o on y\r left h&1 9 tak+ !m f ! crumbs1 & ) ! o!r h& press g5tly on x4 ,put !m away 9 a cool place = ab\t half an h\r1 & !n dip aga9 9 egg1 roll 9 bread-crumbs1 & press 9 ! h& z be=e4 ,x is n indisp5sable to dip 9 egg & roll 9 crumbs a second "t2 b ! oy/]s are bett]1 & y are well repaid = ! little extra "w x requires4 ,:ile y are prep>+ !m1 set "s fat on ! fire 9 a pan1 & :5 hot en\gh 7see ,fry+7 drop ! oy/]s 91 /ir g5tly1 take (f ) a skimm] :5 fri$1 turn into a col&]1 add salt1 & s]ve hot4 ,roa/$4--,place ! oy/]s on a hot /ove or range1 or on coals1 & z soon z !y op5 take (f1 remove "o %ell2 turn a little melt$ butt] on ea*1 & s]ve4 ,!re are sev]al o!r ways4 ,:5 blan*$1 !y are s]v$ on toa/1 a little gravy is add$1 ! toa/ plac$ on a dess]t-plate1 & s]v$ ?us4 ,broil$ & roa/$ z above is ! same ?+4 ,oy/]s scallop$ on _! own %ell1 & plac$ on ! range in/ead ( 9 ! ov51 are also call$ broil$4 ,scallop$4--,place ! oy/]s :5 ?or\ghly wa%$ on a hot /ove1 & z soon z !y op5 remove "o %ell1 ! flatt] "o ( ! two1 & take !m f ! fire4 ,spr9kle salt1 pepp]1 *opp$ p>sley1 & bread-crumbs on !m2 place on ea* a piece ( butt] ! size ( a hazel-nut2 put 9 ! ov5 ab\t t5 m9utes1 & :5 done add a few drops ( meat-gravy1 to ea*1 & s]ve hot4 ,ano!r4--,put a qu>t ( oy/]s & _! liquor 9 a saucepan1 set x on ! fire1 take (f at ! fir/ boil1 & dra94 ,set a saucepan on ! fire ) two ounces ( butt] 9 x2 z soon z melt$1 add a teaspoonful ( fl\r1 /ir1 &1 :5 turn+ r br[n1 add ! juice ( ! oy/]s1 ab\t a gill ( gravy1 salt1 & pepp]2 boil g5tly = ab\t t5 m9utes1 /irr+ n[ & !n4 ,:ile x is boil+1 place ! oy/]s on scallop-%ells1 or on silv] %ells made = t purpose1 two or ?ree oy/]s on ea*1 turn "s ( ! above sauce on ea*1 aft] x has boil$2 du/ ) bread-crumbs1 put a little piece ( butt] on ea* %ell1 & bake = ab\t twelve m9utes 9 a w>m ov54 ,a doz5 silv] %ells s]v$ ?us make a sightly & excell5t di%4 ,"s truffles1 *opp$ f9e1 may be add$ to ! sauce1 two m9utes be=e tak+ x f ! fire4 ,/ew$4--,procure two qu>ts ( good & fre% oy/]s4 ,set !m on a %>p fire1 ) _! liquor & a little wat]1 & blan* z direct$4 ,put f\r ounces ( butt] 9 a saucepan1 set on ! fire1 & :5 melt$ /ir into x a small tablespoonful ( fl\r2 z soon z mix$1 add also a teaspoonful ( p>sley1 *opp$ f9e1 & ab\t half a p9t ( bro?2 boil g5tly ab\t t5 m9utes1 !n add ! oy/]s1 salt & pepp]1 boil aga9 ab\t "o m9ute1 di% ! :ole1 spr9kle lemon-juice on1 & s]ve4 ,an oy/] s\p is (t5 call$ a /ew4 ,9 ,p\lette4--,9 add+ *opp$ mu%rooms to ! /ew$ oy/]s1 at ! same "t t ! oy/]s are put 9 ! pan1 y make !m 9 p\lette4 ,a la ,wa%+ton4--,fri$ oy/]s are call$ a la ,wa%+ton1 :5 two1 ?ree1 or f\r v l>ge oy/]s are put toge!r 7!y adh]e v easily71 dipp$ 9 egg1 roll$ 9 bread-crumbs1 & fri$1 z direct$ above4 ,x is necess>y to h a deep pan1 & mu* fat1 to imm]se !m completely4 ,pickl$ oy/]s are always s]v$ z a hors d'oeuvre4 ,place ar\nd ! oy/]s "s h>d-boil$ eggs1 *opp$ f9e1 & s]ve ) oil & v9eg>4 ,s]ve !m 9 ! same way1 ) slices ( truffles in/ead ( h>d-boil$ eggs4 ,!y may also be s]v$ ) lemon-juice only4 ,or ) %allots *opp$ f9e1 & !n bruis$ 9 a co>se t[el4 ,?is la/ "o is consid]$ ( too /rong a ta/e = ladies4 ,!y are also s]v$ ) a ,t>t> sauce4 ,scallops4--,blan* ! scallops = ?ree m9utes1 dra9 !m4 ,put butt] on ! fire 9 a fry+-pan1 & :5 melt$ turn ! scallops 92 /ir n[ & !n1 take f ! fire :5 fri$1 add p>sley *opp$ f9e1 salt1 pepp]1 & s]ve w>m4 ,on ! ,%ell4--,*op f9e a middl+-siz$ onion1 & fry x ) "o ounce ( butt]4 ,:ile ! onion is fry+1 *op f9e also "o qu>t ( scallops & put !m ) ! onion2 /ir = two or ?ree m9utes1 or till ab\t half fri$1 :5 turn ! juice (f1 put back on ! fire1 & add "o ounce ( butt]1 "o gill ( :ite w9e1 /ir = two or ?ree m9utes1 & if too ?ick add ! juice y h turn$ (f2 take f ! fire1 & mix a yolk ( egg ) x1 add salt1 pepp]1 nutmeg grat$1 & p>sley *opp$ f9e4 ,h ! scallop %ells prop]ly clean$1 or silv] %ells1 spread ! mixture on ! %ells2 du/ ) bread-crumbs1 put a piece ( butt] ab\t ! size ( a hazel-nut on ea*1 & put 9 an ov51 at ab\t #cbj deg4 ,fahr41 = f t5 to fifte5 m9utes4 ,?is is a di% = breakfa/4 ,scallop1 scollop1 or escalop1 are "o & ! same fi%4 ,,clams4 ,wa% clean ) a scrubb+-bru% & put !m 9 a kettle2 set on a good fire1 & leave till !y are wide op52 !n take f ! kettle1 cut ea* 9 two or ?ree pieces1 put !m 9 a /ewpan ) all ! wat] !y h disgorg$ 9 ! kettle1 & ab\t f\r ounces ( butt] = fifty clams2 boil sl[ly ab\t an h\r1 take f ! fire1 & mix ) ! :ole two beat5 eggs1 & s]ve w>m4 ,clams are also eat5 raw ) v9eg>1 salt1 & pepp]4 ,*[d]4--,?is popul> di% is made 9 a hundr$ diff]5t ways1 b ! result is ab\t ! same4 ,x is g5]ally admitt$ t boatm5 prep>e x bett] ?an o!rs1 & ! receipts we give bel[ came f ! mo/ exp]i5c$ *[d]-m5 ( ! ,h>lem ,riv]4 ,potatoes & crack]s are us$ 9 diff]5t proportions1 ! m us$1 ! ?ick] ! *[d] w be4 ,put 9 a pot 7te*nical "n7 "s small slices ( fat salt pork1 en\gh to l9e ! bottom ( x2 on t1 a lay] ( potatoes1 cut 9 small pieces2 on ! potatoes1 a lay] ( *opp$ onions2 on ! onions1 a lay] ( tomatoes1 9 slices1 or cann$ tomatoes2 on ! latt] a lay] ( clams1 :ole or *opp$ 7!y are g5]ally *opp$71 !n a lay] ( crack]s4 ,!n repeat ! process1 t is1 ano!r lay] ( potatoes on t ( ! clams2 on ?is1 "o ( onions1 etc41 till ! pot is ne>ly full4 ,e lay] is season$ ) salt & pepp]4 ,o!r spices are sometimes add$ accord+ to ta/e2 su* z ?yme1 cloves1 bay-leaves1 & t>ragon4 ,:5 ! :ole is 91 cov] ) wat]1 set on a sl[ fire1 & :5 ne>ly done1 /ir g5tly1 f9i% cook+1 & s]ve4 ,z we rem>k$ above1 ! m potatoes t are us$1 ! ?ick] x w be4 ,:5 done1 if f\nd too ?91 boil a little long]2 if f\nd too ?ick1 add a little wat]1 give "o boil1 & s]ve4 ,ano!r way4--,proce$ z above 9 e p>ticul>1 except t y omit ! clams & crack]s1 & :5 ! re/ is ne>ly cook$1 !n add ! *opp$ clams & brok5 crack]s1 boil fa/ ab\t tw5ty-five m9utes long]1 & s]ve4 ,if f\nd too ?ick or too ?91 proce$ exactly z = ! "o above4 ,fi% ,*[d]4--,?is is made exactly z clam *[d]1 us+ fi% in/ead ( clams4 ,clam ,bake4--,?is is h[ x is made by ! ,h>lem ,riv] clam-bak]1 ,tom ,riley4 ,lay ! clams on a rock1 edge d[nw>d1 & =m+ a circle1 cov] !m ) f9e bru%2 cov] ! bru% ) dry sage2 cov] ! sage ) l>g] bru%2 set ! :ole on fire1 & :5 a little m ?an half burnt 7bru% & sage71 look at ! clams by pull+ "s out1 & if done en\gh1 bru% ! fire1 c9d]s1 etc41 (f2 mix "s tomato or caulifl[] sauce1 or catsup1 ) ! clams 7m9us _! %ells72 add butt] & spices to ta/e1 & s]ve4 ,done on s&1 ! clams1 9 op5+1 naturally all[ ! s& to get 91 & x is any?+ b pleasant = ! tee? :ile eat+ !m4 ,,beef4 ,,h[ ,,to ,,select4 ,see if ! meat is f9e1 ( a cle> r$ color1 ) yell[i%-:ite fat4 ,,c[ ,,beef4 ,c[ beef mu/ also be ( a cle> r$ color1 b m pale ?an o!r beef2 ! fat is :ite4 ,,bull ,,beef4 ,bull beef is nev] good2 y recognize x :5 y see h>d & yell[ fat2 ! lean "p is ( a dirty-r$di% color4 ,! rump piece is g5]ally prep>$ a la mode4 ,= /eaks1 ! t5d]lo9 & ! piece call$ ! port]-h\se /eak1 are ! be/2 rump /eaks are seldom t5d]4 ,! roa/+ or bak+ pieces are ! t5d]lo91 ! fillet1 & "s cuts ( ! ribs4 ,= s\p1 e piece is good2 to make ri* bro?1 take pieces ( ! rump1 sucket1 r\nd1 etc41 b e piece makes excell5t bro?1 & !re=e excell5t s\p4 7,see ,bro?47 ,a good piece ( rib1 prep>$ l a fillet or t5d]lo91 makes an excell5t di%1 ! bones & meat ar\nd !m be+ us$ to make bro?4 ,a ,,la ,,mode4 ,take f six to twelve p\nds ( rump & l>d x4 ,to l>d x y take a /eel ne$le made = t purpose1 flat ne> ! po9t$ end & mu* l>g] ?an an ord9>y l>d+-ne$le4 ,x mu/ be flat ne> ! po9t 9 ord] to cut ! meat s z to make room = ! l>g] "p ( ! ne$le to pass1 & also = ! salt pork4 ,?is ne$le is only us$ = beef a la mode4 ,cut ! salt pork 9 squ>e /rips to fit ! ne$le1 7see ,l>d+71 & proce$4 ,exam9e ! piece ( beef1 l>d ) ! gra9 ( ! meat1 s t :5 x is c>v$ ! salt pork %all be cut across4 ,if ! piece is too ?ick to run ! /rip ( pork ?r\gh1 s t bo? ends /ick out1 l>d "o side fir/ !n ! o!r4 ,we mean by "o side fir/1 ?is3 to be easily h&l$1 ! salt pork _c be cut long] ?an ab\t f\r in*es2 z half an in* ( x mu/ /ick out ( ! meat1 x leaves only ?ree in*es inside1 & if ! piece ( meat be six in*es or m ?ick1 ( c\rse x w\ld be impossible to h ! /rip ( pork /ick out on bo? sides2 !re=e1 y l>d "o side fir/2 t is1 y run ! ne$le ?r\gh ! meat1 leav+ ! salt pork /ick out on ! side y comm5ce1 & :5 t side is l>d$1 d ! same = ! o!r4 ,y h !n ! salt pork /ick+ out on bo? sides ( ! meat & look+ j z if ! /rips 7 runn+ ?r\gh ! :ole piece4 ,"s l m salt pork ?an o!rs 9 ! beef2 ! /rips may be run ?ickly or ?9ly4 ,?irty /rips may be run into ?ree p\nds ( meat z well z half a doz52 b ab\t half a p\nd ( salt pork to five p\nds ( beef is a pretty good proportion4 ,!n take a saucepan ( a prop] size = ! piece ( meat2 x mu/ n be too l>ge or too small1 b l>ge en\gh to hold ! meat )\t be+ oblig$ to b5d or fold x2 a crock]y pan is c]ta9ly ! be/ = t purpose1 & "o t w g easily 9 ! ov54 ,put 9 ! saucepan1 = six p\nds ( beef1 half a calf's foot1 or a veal-bone if m h&y1 two ounces ( butt]1 half a h&ful ( p>sley 7cives1 if h&y71 two bay-leaves1 a clove ( g>lic1 a sprig ( ?yme1 two onions1 ) a clove /uck 9 ea*1 salt1 pepp]1 half a c>rot cut 9 slices1 ! r9d ( ! salt pork y h us$1 & :at y may h left ( /rips2 ! :ole well spread on ! bottom ( ! pan1 !n ! piece ( meat ov]1 cov] ! pan1 set on a r %>p fire & aft] ab\t t5 m9utes add half a gill ( wat]2 keep ! pan cov]$ to ! end4 ,aft] ano!r t5 or fifte5 m9utes1 add ab\t "o p9t ( cold wat]1 turn ! meat ov]1 & aft] ab\t t5 m9utes m1 place ! pan 9 ! ov51 a r sl[ ov5 7a little above #bbj degrees ,fahr471 = five or six h\rs4 ,di% ! meat1 skim (f ! fat on ! top ( ! gravy1 give "o boil & turn x ov] ! meat & c>rots ?r\gh a /ra9]4 ,:5 ! meat is di%$2 put "s c>rots au jus all ar\nd2 s]ve w>m4 ,cold4--,s]ve x :ole or 9 slices1 ) meat jelly1 or ) a %>p sauce2 su* z piquante1 ravigote1 etc4 ,,/ew$4 ,/ew$ beef is call$ also daube or brais$ beef1 b x is ! same4 ,x may be l>d$ z beef a la mode1 or n2 x may be put :ole 9 ! pan or 9 l>ge dice1 accord+ to ta/e4 ,! foll[+ is = five or six p\nds ( rump or ev5 a piece ( ribs3 ,put 9 a saucepan two ounces ( salt pork cut 9 dice1 f\r sprigs ( p>sley1 two ( ?yme1 two bay-leaves1 a clove ( g>lic1 a sprig ( sweet basil1 two cloves1 ?ree c>rots cut 9 pieces1 salt1 & pepp]2 put ! piece ( beef on ! :ole1 wet ) a glass ( bro?1 & "o ( :ite w9e 7a liquor-glass ( ,fr5* br&y may also be add$72 season ) six or eight small onions2 place 9 a mod]ately heat$ ov51 put pa/e ar\nd ! cov] to keep x air-tight2 simm] ab\t six h\rs2 di% ! meat ) ! onions & c>rots ar\nd x1 /ra9 ! gravy on ! :ole1 & s]ve4 ,almo/ any piece ( beef may be cook$ 9 ! same way1 & w be f\nd good1 :olesome1 & economical4 ,,roa/$4 ,h[ to improve x4--,put ! meat 9 a ture51 ) f\r tablespoonfuls ( sweet-oil1 salt1 pepp]1 two tablespoonfuls ( *opp$ p>sley1 f\r onions cut 9 slices1 two bay-leaves1 & ! juice ( half a lemon2 put half ( all ! above "u ! meat1 & half on x2 cov]1 & leave ?us two days 9 w9t]1 & ab\t eighte5 h\rs 9 summ]4 ,x c]ta9ly improves ! meat & makes x m t5d]4 ,! t5d]lo9 may be improv$ z well z any o!r piece4 ,!n place ! meat on ! spit be=e & ne> a v %>p fire4 ,ba/e (t5 ) ! season+s1 if y h improv$ ! meat2 or ) a little melt$ butt]1 if y h n4 ,cont9ue ba/+ ) :at is 9 ! dripp+-pan4 ,beef mu/ be plac$ z ne> ! fire z possible1 )\t burn+ x1 h[ev]2 & !n1 z soon z a coat+ or cru/ is =m$ all ar\nd1 remove x by degrees4 ,rememb] t ! quick] ! cru/ is =m$1 ! m juicy & t5d] ! meat4 ,no?+ at all is add$ to =m t k9d ( cru/4 ,x is =m$ by ! osmazome ( ! meat1 attract$ by ! heat1 & com+ 9 contact ) ! air :ile revolv+4 ,beef is m juicy :5 r und]done2 if good1 :5 cut1 x has a p9ky color inside4 ,roa/ beef may be s]v$ ) ! dripp+s only1 aft] be+ /ra9$ & ! fat remov$4 ,x may also be s]v$ 9 ! foll[+ ways3 ,) ,potatoes4--,fri$ potatoes may be s]v$ all ar\nd ! meat1 or on a sep>ate di%4 ,also1 potato croquettes4 ,) ,horse-radi%4--,grate horse-radi%1 mix x ) ! dripp+s1 & s]ve 9 a boat4 ,) a ,g>niture4--,mix a liv] g>niture ) ! gravy1 add lemon-juice1 place all ar\nd ! meat1 & s]ve4 ,) ,truffles4--,place ! g>niture ( truffles on & ar\nd ! meat1 turn ! dripp+s on ! :ole1 & s]ve4 ,) ,tomatoes4--,surr\nd ! meat ) /uff$ tomatoes1 /ra9 ! gravy on ! :ole1 & s]ve4 ,on ,purees4--,spread ei!r ( ! foll[+ purees on ! di%1 place ! meat ov] x1 /ra9 ! dripp+s on ! :ole2 & s]ve3 ,purees ( asp>agus1 beans1 caulifl[]s1 cel]y1 ,lima beans1 onions1 gre5 peas1 potatoes1 & mu%rooms4 ,) ,cabbage4--,surr\nd ! meat ) ,brussels cabbages1 prep>$ au jus2 /ra9 ! dripp+s on ! :ole1 & s]ve4 ,) ,qu5elles4--,place twelve qu5elles ( *ick5 ar\nd ! meat1 & s]ve ) ! dripp+s4 ,,to ,,decorate4 ,:5 s]v$ 9 any way z describ$ above1 "o or two or m skew]s may be run ?r\gh craw-fi% & a slice ( truffle1 & /uck 9 ! meat1 or ?r\gh sweetbreads au jus1 & slices ( truffles4 ,x makes a beautiful & good decoration4 ,! skew]s may also be run ?r\gh *ick5-combs1 prep>$ z = f>ce2 fir/ ?r\gh a comb1 !n ?r\gh a slice ( truffle1 ?r\gh a sweetbread1 aga9 ?r\gh a slice ( truffle1 !n ?r\gh a craw-fi%1 & la/ly a slice ( truffle1 or ! rev]se1 accord+ to fancy4 ,) ,rice4--,x is surr\nd$ ) rice croquettes1 ! dripp+s /ra9$ ov] ! :ole4 ,we c\ld put d[n "s tw5ty or m o!r ways1 b any "o ) an ord9>y am\nt ( natural capacity c d x1 by v>y+ ! g>nitures1 purees1 decorations1 etc4 ,cold roa/-beef is prep>$ l boil$ beef4 ,,bak$4 ,place ! meat 9 a bake-pan1 ) cold wat] ab\t a qu>t] ( an in* deep2 spread salt1 pepp]1 & a little butt] on ! meat1 cov] x ) a piece ( butt]$ pap]2 ba/e (t5 ov] ! pap]1 le/ x %\ld burn2 keep ! bottom ( ! pan cov]$ ) juice2 if ! wat] & juice are absorb$1 add a little cold wat] & cont9ue ba/+2 turn ov] two or ?ree times1 b keep ! pap] on ! top2 if x is burnt1 put on ano!r piece4 ,! pap] keeps ! top ( ! meat moi/1 & prev5ts x f burn+ or dry+4 ,:5 done1 x is s]v$ l roa/$ beef4 ,,fillet4 ,! t5d]lo9 & ev5 ! sirlo9 are sometimes call$1 or r kn[n1 "u ! "n ( fillet1 :5 cook$4 ,x comes f ! ,fr5* filet--t5d]lo94 ,sirlo9 means surlo92 l /ock & sev]al o!rs1 sirlo9 is purely ,engli%4 ,! surlo9 is ! upp] "p ( ! lo91 z its prefix indicates2 x is surlonge 9 ,fr5*4 ,a fillet is g5]ally l>d$ ) salt pork by means ( a small brass l>d+-ne$le2 ! salt pork cut 9 /rips to fit ! ne$le 7see ,l>d+74 ,if y use a t5d]lo91 trim (f ! fat4 ,if x is a piece ( ribs1 prep>$ fillet-l1 %ape x l a fillet z ne> z possible2 ! re/ is us$ z direct$ above4 ,a piece ( ribs is c]ta9ly *eap]1 & c be _h at any "t1 :ile ! o!r is z difficult to procure z x is de>4 ,to l>d x4--,h a t[el 9 y\r left h& & place ! meat ov] x1 ! mo/ flat & smoo? side up1 hold+ x s t ! upp] "p w pres5t a some:at convex surface1 & comm5ce l>d+ at ei!r end & f9i%+ at ! o!r1 9 ?is way3 ,run ! ne$le ?r\gh ! upp] "p ( ! convex surface1 comm5c+ at ab\t a qu>t] ( an in* f ! edge ( "o side1 runn+ ?r\gh ! meat a di/ance ( ab\t "o in* & a half1 ab\t half an in* 9 dep? at ! middle1 & ! /rip ( salt pork /ick+ out at bo? ends2 t is1 :]e ! ne$le 0 introduc$ into ! meat1 & :]e x came out ( x4 ,repeat ?is till y h a r[ ( /rips across ! meat1 ! /rips be+ ab\t "o-?ird ( an in* ap>t4 ,l>d r[ aft] r[ 9 ! same way1 & till ! :ole flat side is cov]$2 ! ends ( ! /rips ( pork /ick+ out ( ea* r[ be+ int]m+l$4 ,to cook x4--,x may be roa/$ or bak$ exactly 9 ! same way z direct$ above = roa/ & bak$ beef4 ,x may also be improv$ 9 ! same way4 ,:5 cook$ 9 ei!r ( ! two above ways1 x is s]v$ ) its gravy only1 or-- ,) fri$ potatoes4 ,) potato coquettes4 ,) truffles4 ,) tomatoes4 ,) qu5elles4 ,) ,madeira-sauce4 ,) gre5 peas4 ,! same z roa/ or bak$ beef above4 ,x may also be decorat$ 9 ! same way4 ,a fillet is also cook$ exactly l beef a la mode1 ) ! exception t x does n require z long2 = a l>ge "o1 x requires only ab\t ?ree h\rs4 ,:5 cook$ ?us1 x is s]v$ ) its gravy /ra9$1 & decorat$ ) skew]s1 z above4 ,) ,mac>oni4--,:ile ! fillet is cook+1 prep>e a p\nd ( mac>oni au jus1 & s]ve ! fillet on ! mac>oni spread on a di%2 ! gravy ( ! fillet be+ mix$ ) ! mac>oni :5 bo? are done4 ,fillet a la ,brillat-,sav>94--,cook x 9 a pan z above1 & s]ve x decorat$ ) sweetbreads & slices ( truffles1 z describ$ = roa/-beef1 & ) a ,*ampagne-sauce4 ,a la ,*ateaubri&4--,?is is prep>$ & s]v$ l ! prec$+ "o1 ) a ,madeira in/ead ( a ,*ampagne sauce4 ,saute4--,:5 cook$ 9 a pan z direct$ above1 cook mu%rooms ab\t t5 m9utes 9 ! gravy1 & s]ve mu%rooms & gravy all ar\nd ! meat4 ,a fillet saute is always made ) a t5d]lo94 ,z is se5 by ! above receipts1 all ! good pieces ( beef may be prep>$ 9 ! ways describ$1 ribs z well z o!r pieces1 & f ! pla9e/ to ! mo/ re*]*e way1 f ! *eape/ to ! mo/ co/ly mann]4 ,sev]al names are giv5 to ! diff]5t ways we h describ$1 su* z fillet f9anci]e 7fillet s]v$ ) a rag\t ( *ick5-combs71 fillet ,ri*elieu 7fillet ) half a doz5 skew]s71 etc4 ,en ,bellevue4--,?is is ! be/ way to s]ve x cold4 ,x may be s]v$ :ole1 or "p ( x1 t is1 :at is left f ! prec$+ d9n]4 ,= a supp] or lun*1 x is ! mo/ h&y di%1 z x c be prep>$ 9 advance4 ,make "s meat jelly or calf's-foot jelly1 put a ?ickness ( ab\t ?ree-qu>t]s ( an in* ( x 9 a t9 di% or m\ld1 l>ge en\gh to hold ! fillet2 !n place on ice to cool1 & :5 congeal$ & firm en\gh1 place ! fillet on x1 ! l>d$ side d[nw>d2 fill n[ ) jelly till ! fillet is cov]$1 & h a ?ickness ( ab\t ?ree-qu>t]s ( an in* above x4 ,! fillet mu/ n t\* ! sides ( ! m\ld1 b be p]fectly envelop$ 9 jelly4 ,if ! ?ickness ( jelly is ev5 on bo? sides & all ar\nd1 x is mu* m sightly4 ,:5 ! jelly is p]fectly congeal$ & firm1 place a di% ov] ! m\ld1 turn upside d[n1 & remove x4 ,s]ve z x is4 ,z a t5d]lo9 is v exp5sive & r difficult to get1 buy a f9e piece ( ribs1 cut ! fle%y "p ( ! %ape ( a t5d]lo91 & prep>e x z direct$ above2 x makes an excell5t & sightly di%4 ,! bony "p ) ! re/ ( ! fle% is us$ to make bro?4 ,,ribs4 ,) ,v9eg>4--,put two tablespoonfuls ( fat 9 a saucepan1 & set x on ! fire2 :5 melt$1 put ! beef 92 say a piece ( ?ree p\nds1 f ! r\nd1 rump1 or rib-piece2 br[n x on e side2 add "o gill ( v9eg>1 salt1 & a teaspoonful ( pepp]1 cov] ! pan1 & keep on a r %>p fire = fifte5 m9utes2 !n add "o c>rot & "o onion1 bo? slic$1 a /alk ( ?yme1 ?ree cloves1 two bay-leaves1 & six pepp]-corns1 a p9t ( bro?1 & same ( wat]2 boil g5tly till done2 di% ! meat1 /ra9 ! sauce ov] x1 & s]ve4 ,ribs may also be broil$ l /eaks1 & s]v$ ei!r ) a maitre d'hotel1 mu%rooms1 potatoes1 or wat]-cress4 ,! l[ cuts ( beef are g5]ally us$ to make bro?1 or /ew$4 ,,/eaks4 ,! be/ piece ( beef = a /eak is ! t5d]lo94 ,:at is call$ a port]-h\se /eak is ! t5d]lo91 sirlo91 & o!r surr\nd+ p>ts cut 9 slices4 ,a /eak %\ld nev] be less ?an ?ree-qu>t]s ( an in* 9 ?ickness4 ,x %\ld always be broil$2 x is inf]ior 9 ta/e & flavor :5 cook$ 9 a pan 7saute71 or o!r ut5sil1 b _m p]sons cook x s1 n hav+ ! necess>y fire or ut5sil to broil2 broil$ or saute1 x is s]v$ alike4 ,! same rules are appli$ to /eaks ( v5ison1 pork1 etc42 turtle-/eaks are also prep>$ l beef-/eaks4 ,a good /eak does n ne$ any p\nd+2 ! object ( p\nd+ a /eak is to break its fibres4 ,a p\nd$ /eak may appe> or ta/e m t5d] to a p]son n kn[+ or nev] hav+ ta/$ a good /eak1 b an exp]i5c$ palate _c be deceiv$4 ,x is bett] to broil be=e ?an ov] ! fire4 7,see ,broil+47 ,to cook a /eak 9 an ov5 or drum1 or any o!r badly-inv5t$ ma*9e or contrivance1 is n to broil x1 b to spoil x4 ,to make t5d]4--,:5 cut1 trimm$1 salt$1 & pepp]$1 put !m 9 a b[l1 & spr9kle "s sweet-oil or melt$ butt] ov] !m2 turn !m ov] 9 ! b[l e two or ?ree h\rs = f six to twelve h\rs4 ,to cut & prep>e4--,cut ! meat 9 r\nd or oval slices1 z ev5 z possible1 ( any size1 ab\t "o in* 9 ?ickness1 & trim (f ! fibres & ?9 sk9 t may be ar\nd4 ,d n cut (f ! fat1 b flatt5 a little ea* slice ) a *opp]4 ,to broil4--:5 ! /eaks are cut & prep>$ z direct$1 !y are slightly greas$ on bo? sides ) l>d or butt] 7if !y h n be5 9 a b[l ) oil or butt] be=e cook+ !m71 plac$ on a w>m$ gridiron1 set be=e or on a %>p fire1 turn$ ov] once or twice1 & tak5 (f :5 r und]done4 ,salt & pepp] !m1 di%1 spread a maitre d'hotel ov] !m1 & s]ve v w>m4 ,cooks & epicures diff] ab\t ! turn+ ov] ( /eaks2 also ab\t broil+ !m ) or )\t salt2 "s say t !y mu/ n be turn$ ov] twice1 o!rs are ( op9ion t !y mu/ be turn$ ov] two or ?ree1 & ev5 m times2 "s say t !y mu/ be salt$ & pepp]$ be=e broil+1 o!rs say !y mu/ n2 we h tri$ ! two ways _m times1 & did n f9d any diff]5ce2 if !re is any diff]5ce at all1 x is 9 ! quality ( ! meat1 or 9 ! p]son's ta/e1 or 9 ! cook's c>e4 ,:5 ! /eak is s]v$ z above1 place "s fri$ potatoes all ar\nd1 & s]ve hot4 ,in/ead ( fri$ potatoes1 put "s wat]-cress all ar\nd1 add a few drops ( v9eg>1 & s]ve4 ,! wat]-cress is to be put on raw & cold4 ,:5 ! /eak is di%$1 spread "s an*ovy-butt] on x in/ead ( a maitre d'hotel1 & s]ve w>m also4 ,x may also be s]v$ ) lob/]-butt] in/ead ( a maitre d'hotel4 ,/eaks are also s]v$ ) horse-radi% butt]1 & surr\nd$ ) fri$ or s\ffle potatoes4 ,) a ,tomato-,sauce4--,broil & s]ve ! /eak z direct$ above1 & s]ve x ) a tomato-sauce in/ead ( a maitre d'hotel4 ,) a ,poivrade or ,piquante ,sauce4--,broil & s]ve ) a poivrade or piquante sauce1 in/ead ( a maitre d'hotel4 ,) ,egg4--,:5 ! /eaks are cut & prep>$ z direct$1 dip !m 9 beat5 egg1 roll !m 9 bread-crumbs1 !n broil1 & s]ve !m ) ei!r a maitre d'hotel or tomato-sauce1 or ) potatoes1 etc4 ,) ,truffles4--,set a saucepan on ! fire ) "o ounce ( butt] 9 x2 z soon z melt$ add half a tablespoonful ( fl\r1 /ir1 &1 :5 turn+ br[n1 add also ab\t a gill ( bro?2 /ir aga9 = five or six m9utes1 :5 mix ?ree or f\r tablespoonfuls ( good gravy ) ! re/2 boil g5tly t5 m9utes1 take f ! fire2 slice two or ?ree truffles1 mix !m ) ! re/2 add salt & pepp] to ta/e2 give "o boil1 turn ov] ! /eak :i* y h broil$ z direct$1 & s]ve4 ,) ,mu%rooms4--,proce$ z = truffles 9 e p>ticul>1 except t y use mu%rooms4 ,fancy ,/eak4--,cut ! /eak two or ?ree in*es ?ick1 butt] slightly bo? sides1 lay x on a gridiron well greas$ & w>m$2 set x on a mod]ate fire & broil x well2 to cook x ?r\gh x mu/ be turn$ ov] _m times1 on acc\nt ( its ?ickness4 ,s]ve l ano!r /eak1 ) a maitre d'hotel1 poivrade1 potatoes1 or wat]-cress1 etc4 ,,boil$ ,,beef4 ,?is is und]/ood to be beef t has be5 us$ to make bro?--a rump-piece or a rib-piece1 bon$ & ti$ ) tw9e be=e cook+ x4 ,illu/ration3 a1 skew]2 b1 c>rot2 c1 turnip2 d1 beef2 e1 c>rots & turnips4 ,) ,c>rots & ,turnips4--,remove ! tw9e1 & place ! piece ( beef on ! middle ( a di%1 ) c>rots & turnips1 cut ) a fruit-cor]1 prep>$ au jus or glaz$1 & arrang$ all ar\nd x2 also1 "s skew]s run ?r\gh pieces ( c>rot & turnip1 & !n /uck 9 ! piece ( beef4 7,see cut p4 #agd47 ,s]ve w>m4 ,) ,brussels ,cabbage1 or ,spr\ts4--,s]ve ! beef z above1 surr\nd$ ) spr\ts au jus1 & also ornam5t$ ) skew]s run ?r\gh spr\ts1 ) a piece ( turnip betwe5 ea*4 ,9 ,b\rgeoise4--,s]ve ! piece ( beef w>m1 decorat$ if h&y1 & surr\nd$ ) fri$ potatoes cut ) a vegetable spoon or 9 fillets1 & gravy spread ov] ! :ole4 ,if n decorat$1 a few sprigs ( p>sley may be spread on ! beef4 ,) ,onions4--,s]ve ! beef z above1 & surr\nd x ) glaz$ onions4 ,) ,cel]y4--,:5 s]v$ z above1 ! meat is surr\nd$ ) a puree ( cel]y4 ,) ,caulifl[]s4--,s]ve w>m1 ) a g>niture ( caulifl[]s all ar\nd4 ,x may be decorat$ ) skew]s4 ,) ,*e/nuts4--,glaze *e/nuts z = dess]t2 run ! skew]s ?r\gh a *e/nut fir/1 !n ?r\gh a fri$ potato1 & !n ?r\gh a slice ( c>rot1 & /ick "o at ea* end ( ! piece ( beef2 put *e/nuts all ar\nd1 spread "s gravy ov] ! :ole1 & s]ve w>m4 ,9 ,croquettes4--,proce$ z = croquettes ( *ick54 ,holl&aise4--,cut ! meat 9 fillets & put x 9 a saucepan1 ) ab\t two ounces ( fat or butt] to a p\nd ( meat2 set on ! fire & /ir = t5 m9utes4 ,!n add a tablespoonful ( fl\r & /ir ab\t "o m9ute1 ) w>m wat] en\gh to half cov] ! meat1 & boil ab\t five m9utes1 /irr+ n[ & !n4 ,mix toge!r 9 a b[l two yolks ( eggs1 ! juice ( half a lemon1 & two or ?ree tablespoonfuls ( ! sauce f ! saucepan 9 :i* ! beef is2 turn ! mixture into ! saucepan1 /ir & mix1 add salt & pepp] to ta/e1 give "o boil1 & s]ve w>m4 ,broil$4--,cut ! meat 9 slices ab\t "o in* 9 ?ickness1 broil1 & s]ve l /eaks4 ,au ,grat94--,put two ounces ( butt] 9 a saucepan on ! fire1 & :5 melt$ spr9kle into x two tablespoonfuls ( bread-crumbs1 two or ?ree mu%rooms *opp$1 a teaspoonful ( *opp$ onions1 same ( p>sley1 a p9* ( allspice1 salt1 & pepp]2 /ir = ab\t two m9utes1 add a little bro? to make ! :ole r liquid4 ,cut "o p\nd ( boil$ beef 9 slices1 place !m 9 a t9 or silv] di%1 turn ! mixture ov] !m1 du/ ) bread-crumbs2 put half a doz5 pieces ( butt] "h & !re on ! top1 & bake = ab\t fifte5 m9utes4 ,take f ! ov5 :5 done1 add a few drops ( lemon juice all ov]1 & s]ve w>m 9 ! di% 9 :i* x 0 bak$4 ,) a maitre d'hotel1 piquante1 ,mayonnaise1 ,rob]t1 ravigote1 ,t>t>1 or tomato sauce4 ,cut x 9 slices1 place !m on a di%1 spread on !m "s *opp$ p>sley & slices ( pickl$ cucumb]s1 & s5d ?us to ! table1 ) ei!r ( ! above sauces 9 a sauc] to be us$ ) x4 ,,9 ,,miroton4 ,put a piece ( butt] ! size ( an egg 9 a /ewpan 7?is is = ab\t two p\nds71 & set x on ! fire2 :5 melt$1 put 9 x f\r middl+-siz$ onions1 cut 9 slices :5 ne>ly cook$1 spr9kle on !m a p9* ( fl\r1 & /ir till x takes a gold5 color2 !n add half a glass ( :ite w9e1 & z mu* ( bro?1 also salt1 pepp]1 & a little grat$ nutmeg2 boil until well cook$1 & till ! sauce is r$uc$2 !n add ! boil$ beef1 cut 9 slices1 & leave x fifte5 m9utes2 di% x1 p\r on a few drops ( v9eg>1 & s]ve4 ,hu%$4--,proce$ exactly z = miroton1 except t ! beef is cut 9 /rips or *opp$1 & t no w9e is us$4 ,,9 ,,salad4 ,cut x 9 v ?9 & %ort slices1 & place !m on a di% ) *opp$ p>sley2 put 9 a sauc] sweet-oil & v9eg>1 accord+ to ! quantity ( beef y h1 two tablespoonfuls ( oil to "o ( v9eg>1 salt1 pepp]1 & "s mu/>d2 beat ! :ole a little1 p\r on ! slices1 & s]ve4 ,,corn$ ,,beef4 ,corn$ beef is g5]ally boil$4 ,soak ! corn$ beef 9 cold wat] = "s "t1 accord+ to h[ salt x is4 ,set x on ! fire1 cov]$ ) cold wat]1 & boil g5tly till done4 ,) ,cabbage4--,blan* ! cabbage = ab\t five m9utes1 & dra94 ,!n put x to cook ) ! corn$ beef :5 ! latt] is ab\t half done2 s]ve bo? on ! same di%1 or sep>ately1 accord+ to ta/e4 ,corn$ beef1 :5 boil$ z above1 )\t cabbage1 c be s]v$ & decorat$1 9 e way1 l boil$ beef4 ,x c]ta9ly makes sightly z well z good di%es = a family d9n]4 ,a piece ( corn$ beef1 surr\nd$ ) a g>niture z we h describ$ above1 decorat$ ) skew]s1 is v (t5 s]v$ z a releve at an extra d9n]4 ,cold ,corn$ ,beef4--,a :ole piece1 or "p ( x1 may be s]v$ en ,bellevue1 ! same z a fillet en ,bellevue2 x is also excell5t4 ,,tongue4 ,clean & blan* x = ab\t t5 m9utes--till ! :ite sk9 c be easily remov$4 ,aft] t5 m9utes boil+1 try if x comes (f2 if n1 boil a little long]1 !n sk9 x well4 ,to boil4--,:5 sk9n$1 put x 9 y\r s\p-kettle ) ! beef1 etc41 to make bro?1 & leave x till done4 ,:5 boil$1 ! tongue may be s]v$ & decorat$ exactly ! same z boil$ beef1 9 e way4 ,/ew$4--,cut squ>e fillets ( bacon1 :i* dr$ge 9 a mixture ( *opp$ p>sley1 cives1 salt1 pepp]1 & a little allspice2 l>d ! tongue ) ! fillets4 ,put 9 a crock]y /ewpan two ounces ( bacon cut 9 dice1 f\r sprigs ( p>sley1 two ( ?yme1 "o ( sweet basil1 two bay-leaves1 a clove ( g>lic1 two cloves1 two c>rots cut 9 pieces1 f\r small onions1 salt1 & pepp]2 lay ! tongue on ! :ole1 wet ) half a glass ( :ite w9e & a glass ( bro?2 set on a mod]ate fire1 & simm] ab\t five h\rs--keep x well cov]$2 !n put ! tongue on a di%1 /ra9 ! sauce on x1 & s]ve4 ,x is a delici\s di%4 ,x may also be s]v$ ) vegetables ar\nd1 or ) tomato-sauce4 ,ano!r way4--,:5 prep>$ z above direct$1 put x on ! fire ) ! same season+s z ! prec$+ "o2 simm] f\r h\rs & take f ! fire2 put ! tongue on a di% & let x cool1 !n place x on ! spit be=e a good fire1 & f9i% ! cook+2 s]ve x w>m ) an oil1 or piquante sauce4 ,if any is left ( ei!r ( ! two1 put 9 a pan ! next day1 wet ) a little bro?1 set on ! fire1 & :5 w>m s]ve x on a puree2 d n all[ x to boil4 ,,bra94 ,soak x 9 lukew>m wat] & clean well1 s z to h x free f blood1 fibres1 & ?9 sk92 !n soak x aga9 9 cold wat] = twelve h\rs 9 w9t] & six 9 summ]4 ,put 9 a crock]y /ewpan "o ounce ( bacon cut 9 slices1 "o c>rot cut 9 pieces1 two sprigs ( p>sley1 "o ( ?yme1 a bay-leaf1 a clove1 f\r small onions cut 9 slices1 a teaspoonful ( *opp$ cives1 salt1 pepp]1 a p9t ( :ite w9e1 z mu* ( bro?1 & !n ! bra92 set on a mod]ate fire = half an h\r & take x (f2 di% ! bra9 & place x 9 a w>m place2 !n /ra9 ! sauce1 put x back on ! fire ) ! bra9 9 x1 add two or ?ree mu%rooms cut 9 pieces1 leave on ! fire f t5 to fifte5 m9utes1 & s]ve x1 p>t$ 9 two1 ) fri$ p>sley ar\nd4 ,ano!r way4--,:5 ! bra9 is clean$ & prep>$ z above1 cut x 9 eight pieces4 ,mix well toge!r a little fl\r1 *opp$ p>sley & cives1 also a p9* ( allspice2 roll ! pieces ( bra9 9 x1 s z to all[ ! mixture to adh]e to !m2 h "s butt] 9 a fry+-pan on ! fire1 & :5 hot put ! pieces ( bra9 9 x2 fry g5tly1 & s]ve ) fri$ p>sley ar\nd4 ,,he>t4 ,soak x 9 lukew>m wat] = two h\rs1 free x f blood & sk91 dra9 & wipe dry2 !n /uff x ) sausage-meat1 to :i* y h add$ ?ree or f\r onions *opp$ f9e1 put x 9 a r quick ov51 or on ! spit be=e a good fire 7if on ! spit1 envelop x ) butt]$ pap]71 ba/+ f "t to "t2 x takes ab\t an h\r & a half to cook a middl+-siz$ "o2 s]ve x ) a v9aigrette1 piquante1 poivrade1 or ravigote sauce4 ,x may also be fri$ ) butt]1 & cut 9 slices1 b x is n z good z 9 ! above way2 x g5]ally becomes h>d 9 fry+4 ,,kidneys4 ,fir/ split ! kidneys 9 f\r pieces1 trim (f z c>efully z possible ! s9ews & fat t are inside1 !n cut 9 small pieces4 ,saute4--,! quick] ?is is done ! bett] ! kidney4 ,= a :ole "o put ab\t two ounces ( butt] 9 a fry+-pan & set x on a v %>p fire1 toss x r\nd s z to melt ! butt] z fa/ z possible1 b )\t all[+ x to black52 z soon z melt$1 turn ! cut kidney 91 /ir n[ & !n ) a wood5 spoon = ab\t ?ree m9utes1 !n add a tablespoonful ( fl\r1 /ir aga9 ! same z be=e = ab\t "o m9ute1 :5 add a gill ( :ite w9e & ab\t "o ( bro?2 /ir aga9 n[ & !n till ! kidney is r und]done1 & s]ve imm$iately4 ,if ! kidney is all[$ to boil till p]fectly done1 x w v seldom be t5d]4 ,x may be done ) wat] in/ead ( w9e & bro?2 9 t case1 add a few drops ( lemon-juice j be=e s]v+ x4 ,prep>e & s]ve x also z calf's-kidney1 9 e way z direct$ = ! same4 ,,liv]4 ,cut ! liv] 9 slices a qu>t] ( an in* 9 ?ickness1 spr9kle on !m salt & pepp]1 place !m on a gridiron1 & set on a %>p fire2 turn ov] only once1 & s]ve r und]done1 ) butt] & *opp$ p>sley1 knead$ toge!r & spread betwe5 ! slices4 ,a few drops ( lemon-juice may be add$4 ,ano!r way4--,:5 ! liv] is cut 9 slices1 z above1 put a piece ( butt] 9 a fry+-pan on ! fire1 & :5 melt$1 lay ! slices 92 turn ov] only once1 !n s]ve1 ) salt1 pepp]1 v9eg>1 & *opp$ p>sley4 ,,tail4 ,cut ! tail at ! jo9t1 s z to make z _m pieces z !re are jo9ts2 ?r[ ! pieces 9 boil+ wat] = fifte5 m9utes1 & dra9 !m4 ,:5 cold & dry1 put !m 9 a saucepan ) a bay-leaf1 two onions1 ) a clove /uck 9 ea*1 two sprigs ( p>sley1 & "o ( ?yme1 a clove ( g>lic1 salt1 pepp]1 half a w9e-glass ( :ite w9e1 & a few ?9 slices ( salt pork2 cov] ) bro? or wat]1 & set on a mod]ate fire = two h\rs4 ,di% ! pieces1 /ra9 ! sauce on !m1 & s]ve ) a g>niture ( cabbage1 or ) any puree4 ,,tripe4 ,h[ to clean & prep>e4--,scrape & wa% x well sev]al times 9 boil+ wat]1 *ang+ ! wat] e "t1 !n put 9 v cold wat] = ab\t twelve h\rs1 *ang+ ! wat] two or ?ree times2 place x 9 a pan1 cov] x ) cold wat]2 season ) p>sley1 cives1 onions1 "o or two cloves ( g>lic1 cloves1 salt1 & pepp]2 boil g5tly five h\rs1 take out & dra94 ,9 case ! wat] %\ld boil away1 add m4 ,y may save all ! tr\ble ( clean+ & prep>+1 by buy+ x ready prep>$1 z x is g5]ally sold 9 cities4 ,broil$4--,:5 prep>$1 dip x 9 lukew>m butt]1 roll 9 bread-crumbs1 place on a gridiron1 & set x on a mod]ate fire2 turn ov] z _m times z is necess>y to broil x well1 & s]ve ) a v9aigrette1 piquante1 or ,t>t> sauce2 also ) a tomato-sauce4 ,/ew$4--,put 9 a /ewpan two ounces ( salt pork1 cut 9 dice1 ?ree c>rots cut 9 slices1 eight small onions1 f\r cloves1 two bay-leaves1 two cloves ( g>lic1 a piece ( nutmeg1 f\r sprigs ( p>sley1 two ( ?yme1 a doz5 /alks ( cives1 six pepp]-corns1 ! f\r? "p ( an ox-foot cut 9 f\r pieces1 salt1 pepp]1 ab\t two ounces ( ham cut 9 dice1 !n ?ree p\nds ( d\ble tripe on ! :ole2 spread two ounces ( fat bacon cut 9 ?9 slices on ! top2 wet ) half :ite w9e & half wat]1 or wat] only if y *oose2 put ! cov] on1 & if n air-tight1 put "s pa/e ar\nd2 set 9 a sl[ ov5 = six h\rs1 !n take ! tripe out1 /ra9 ! sauce1 skim (f ! fat :5 cool1 !n put ! sauce & tripe aga9 9 y\r pan1 w>m well1 & s]ve 9 crock]y plates or b[ls plac$ on *af+-di%es1 z x is necess>y to keep x w>m :ile eat+4 ,x is good ) wat] only1 b bett] ) half w9e4 ,?is is also call$ a la mode de ,ca54 ,9 ,p\lette4--,:5 clean$ & prep>$ z direct$1 cut "o p\nd ( tripe 9 /rips ab\t "o & a half in*es broad1 !n cut aga9 contr>iwise1 s z to make small fillets4 ,put "o ounce ( butt] 9 a saucepan ) half a tablespoonful ( fl\r1 & mix cold2 add two gills ( wat]1 mix aga91 set on ! fire1 /ir n[ & !n1 give "o boil1 put ! tripe 91 salt & pepp] to ta/e2 boil two m9utes & di% ! :ole2 put a teaspoonful ( *opp$ p>sley all ov]1 & s]ve hot4 ,aux ,f9es ,h]bes4--,broil ! tripe1 & s]ve x ) sauce f9es h]bes4 ,tripe may be b\ght pickl$2 x is !n s]v$ at breakfa/ & lun*4 ,,smok$ ,,beef',s ,,tongue4 ,soak ! smok$ tongue 9 cold wat] = at lea/ ?ree h\rs1 *ange ! wat] once or twice dur+ ! process4 ,!n take (f ! ?9 sk9 or /rip ar\nd if !re is any2 put ! tongue 9 a saucepan ) two sprigs ( ?yme1 two ( p>sley1 a bay-leaf1 two cloves1 six small onions1 & a clove ( g>lic2 fill ! pan ) cold wat]1 & let simm] ab\t six h\rs4 ,if ! wat] is boil+ away1 add m4 ,take f ! fire1 let cool z x is1 !n take x out ( ! wat]2 clean x1 let dry1 & s]ve x :5 cold4 ,cut ! tongue1 :5 prep>$ z above1 ei!r 9 slices or 9 /rips1 & use = s&wi*es1 or s]ve x :ole1 ) a cucumb]1 piquante1 poivrade1 or tomato sauce1 at breakfa/ or lun*4 ,x may also be s]v$ 9 v9aigrette4 ,:5 prep>$ z direct$ above1 s]ve x z a fillet ( beef en ,bellevue1 = supp]1 lun*1 or breakfa/4 ,x makes a f9e & delici\s di%4 ,x is us$ also to /uff bon$ turkeys & o!r birds1 z direct$ 9 ^? receipts2 always boil x z direct$ above1 be=e us+ x4 ,:5 s]v$ ) any ( ! above sauces1 x may be decorat$ ) skew]s ! same z boil$ beef4 ,l>d$4--,:5 boil$1 l>d x ) salt pork1 & bake x = ab\t "o h\r 9 a mod]ately heat$ ov51 & s]ve x ) ! same sauces z above4 ,cut 9 slices & s]v$ ) p>sley1 x is a hors-d'oeuvre4 ,,mutton4 ,,h[ ,,to ,,select4 ,y may be sure t mutton is good :5 ! fle% is r black1 & ! fat :ite2 if ! fat breaks easily1 x is "y4 ,! we!r is mu* sup]ior to ! ewe4 ,y w "k if a leg ( mutton comes f a we!r1 if !re is a l>ge & h>d piece ( fat on "o side at ! l>g] & upp] end2 if f a ewe1 t "p is m]ely a k9d ( sk91 ) a little fat on x4 ,,roa/$4 ,a piece ( mutton to roa/ mu/ n be too fre%1 x is mu* m t5d] :5 ! meat is r season$1 b n ta9t$1 or :at is sometimes call$ high4 ,:5 on ! spit1 place x ne> ! fire1 ba/e imm$iately ) a little melt$ butt]1 & !n ) ! dripp+s4 ,z soon z y notice t a k9d ( cru/ or coat+ has =m$ ar\nd ! piece ( meat1 remove x a little f ! fire by degrees2 & cont9ue ba/+ till done4 ,! quick] ! cru/ is =m$1 ?\gh )\t burn+ ! meat1 ! m juicy & t5d] x w be4 ,roa/ mutton1 l roa/ beef1 is bett] s]v$ r und]done1 b %\ld be a little m done ?an beef4 ,:5 prop]ly roa/$1 ! meat1 :atev] piece x may be1 ei!r a lo9 or saddle1 a leg1 %\ld]1 or a brea/1 may be s]v$ ) its gravy only2 t is1 ) :at is 9 ! dripp+-pan aft] hav+ remov$ all ! fat1 also on a s\bise or on a puree ( sorrel4 ,! above pieces may also be s]v$ 9 ! foll[+ ways3 ,) ,potatoes4--,:5 di%$1 surr\nd ! meat ) potatoes1 ei!r fri$1 ma%$1 or 9 croquettes4 ,) ,qu5elles4--,di% ! meat1 place half a doz5 qu5elles ar\nd x1 & decorate x ) skew]s :i* y h run ?r\gh a qu5elle & !n ?r\gh a craw-fi% & /uck 9 ! meat4 ,) ,c>rots4--,:5 di%$1 put all ar\nd ! meat c>rots au jus1 or glaz$ & cut ) a vegetable spoon4 ,) ,sp9a*4--,sp9a* au jus :5 done is spread on ! di%1 ! meat is put on x1 & s]v$ w>m4 ,d ! same ) a puree ( caulifl[]s4 ,,bak$4 ,all ! above pieces are bak$ z well z roa/$2 & :5 done1 s]v$ exactly 9 ! same & e way z :5 roa/$4 ,put ! meat 9 a bak+-pan ) a little butt] spread ov] x2 cov] ! bottom ( ! pan ) cold wat]1 !n put 9 a quick ov54 ,aft] x has be5 9 ! ov5 = ab\t fifte5 m9utes1 ba/e & place a piece ( butt]$ pap] on ! top ( ! meat4 ,if ! bottom ( ! pan is gett+ dry1 add a little m wat]1 b x is seldom ! case except ) inf]ior meat4 ,:5 y see r too mu* fat 9 ! pan1 take f ! ov51 turn ! fat (f1 put cold wat] in/ead1 & put back 9 ! ov5 to f9i% ! cook+4 ,if ! pap] burns1 put on ano!r piece2 b by ba/+ (t5 ov] ! pap]1 x w rema9 pretty long be=e burn+4 ,) a small knife or a skew] y asc]ta9 :5 done en\gh or to y\r lik+2 nev] cook by guess or by he>say2 ! ov5 may be quick] "o day ?an ano!r1 or sl[]2 ! meat may be m t5d]1 or m h>d2 rememb] t if y cook by guess 7we mean1 to put d[n1 z a matt] ( c\rse1 t x takes s _m h\rs1 or s _m m9utes1 to bake ?is or t71 & /ick to x1 y w fail n9e times out ( t54 ,:5 done1 s]ve z direct$ above4 ,9 ,croquettes4--,make & s]ve z *ick5 croquettes4 ,9 ,h>icot or ,rag\t4--,take a neck or brea/ piece ( mutton1 :i* cut 9 pieces ab\t two in*es long & "o broad4 ,put !m 9 a saucepan 7say ?ree p\nds7 ) two ounces ( butt]1 set on ! fire & /ir occasionally till turn+ r br[n1 !n add a tablespoonful ( fl\r1 /ir = "o m9ute1 cov] ) cold wat]1 add "o onion :ole1 salt1 a bun* ( season+s compos$ ( f\r sprigs ( p>sley1 "o ( ?yme1 a bay-leaf1 & a clove1 "o clove ( g>lic1 *opp$ f9e4 ,boil g5tly till ab\t two-?irds done1 /irr+ n[ & !n2 add potatoes1 peel$1 qu>t]$1 & cut1 z f> z possible1 ( ! %ape ( a c>pel ( orange4 ,! proportion is1 ab\t z _m pieces ( potatoes z ( meat4 ,boil aga9 g5tly till done1 place ! pieces ( meat 9 ! middle ( ! di%1 ! potatoes ar\nd1 ! juice or sauce ov] ! :ole1 & s]ve4 ,skim (f ! fat1 if any1 be=e turn+ ! sauce ov] ! re/4 ,,brea/ ,,boil$4 ,put ! brea/ entire 9 a saucepan1 ) a sprig ( ?yme1 two ( p>sley1 a bay-leaf1 a clove1 salt1 & pepp]1 cov] ) wat]1 set on ! fire1 boil g5tly till cook$1 & !n dra94 ,put 9 a fry+-pan ?ree tablespoonfuls ( sweet-oil1 a teaspoonful ( *opp$ p>sley1 salt1 & pepp]2 :5 hot lay ! brea/ 9 & fry x all ar\nd = five m9utes2 !n take x (f1 roll x 9 bread-crumbs1 place x on a gridiron1 & set on a good fire = five m9utes2 turn x ov] once only1 !n s]ve x ) a piquante1 poivrade1 or tomato sauce4 ,x may also be s]v$ on a puree ( sorrel4 ,,neck ,,broil$4 ,prep>e & s]ve exactly ! same z a brea/ broil$4 ,a brea/ or a neck piece broil$ may be s]v$ on a s\bise4 ,x may also be s]v$ ) a maitre d'hotel or mu%room sauce1 also ) a piquante or any o!r %>p sauce4 ,,*ops4 ,broil$4--,trim & flatt5 ! *ops ) a *opp]1 spr9kle salt & pepp] on bo? sides1 dip !m 9 melt$ butt]1 place !m on a gridiron1 & set on a %>p fire1 turn ov] two or ?ree times to broil prop]ly1 & :5 done1 s]ve !m ar\nd a di%1 "o lapp+ ov] ! o!r1 etc41 & s]ve ) ! gravy4 ,x takes ab\t twelve m9utes to cook ) a good fire4 ,ano!r way4--,:5 trimm$ & flatt5$1 dip !m 9 beat5 egg1 roll !m 9 bread-crumbs & broil1 ei!r z !y are1 or envelop$ 9 butt]$ pap]1 & s]ve !m ) a maitre d'hotel sauce4 ,sautes4--,:5 trimm$ & flatt5$1 fry !m ) a little butt] on bo? sides2 !n take ! *ops f ! pan & put !m 9 a w>m place4 ,leave 9 ! pan only a tablespoonful ( fat1 add to x ?ree times z mu* bro?1 a teaspoonful ( p>sley & gre5 onions1 two %allots1 two pickl$ cucumb]s1 all *opp$ f9e1 & a p9* ( allspice2 give "o boil1 p\r ! :ole on ! *ops1 also ! juice ( half a lemon1 & s]ve4 ,! same1 ) ,vegetables4--,put 9 a fry+-pan a piece ( butt] ! size ( two walnuts = f\r *ops1 set on a good fire1 & :5 hot lay ! *ops 91 aft] hav+ flatt5$ !m ) a *opp]1 & hav+ spr9kl$ salt & pepp] on bo? sides2 add a clove1 & a teaspoonful ( *opp$ p>sley & gre5 onions2 leave ?us five m9utes1 turn ov] once or twice2 !n add also half a w9e-glass ( bro?1 same ( :ite w9e1 & f9i% ! cook+4 ,take ! *ops (f ! pan & put !m 9 a w>m place4 ,boil ! sauce 9 ! pan t5 m9utes1 turn x on ! *ops1 put a g>niture ( vegetables ar\nd1 & s]ve4 ,?r[ away ! clove j be=e s]v+4 ,ano!r way4--,h a piece ( butt] ! size ( an egg = eight *ops 9 a crock]y vessel1 & set x on a good fire2 :5 melt$ take f ! fire1 lay ! *ops 91 aft] hav+ flatt5$ !m2 !n cov] !m ) a %eet ( butt]$ pap]2 place ! vessel 9 a r hot ov51 & :5 cook$ s]ve !m on a maitre d'hotel1 prov5cale1 or tomato sauce4 ,!y may also be s]v$ on a puree ( sorrel1 or "o ( potatoes4 ,! same1 9 ,papillote4--,cut ! *ops r ?91 beat !m g5tly & flatt5 !m2 !n proce$ z = veal cutlets 9 papillotes 9 e p>ticul>4 ,f9anci]e4--,broil ! *ops1 ei!r ) or )\t egg & crumbs1 & s]ve !m ) a f9anci]e g>niture4 ,s\bise4--,! *ops are ei!r broil$ or fri$2 ei!r broil$ only dipp$ 9 lukew>m butt] or 9 beat5 egg & crumbs & !n s]v$ on a s\bise4 ,a little lemon-juice may be add$ :5 !y are on ! di%4 ,j>d9i]e4--,cut two c>rots & two turnips ) a vegetable spoon & set on ! fire ) cold wat] & salt2 boil g5tly till t5d]1 & dra94 ,boil also 9 ! same way1 9 ano!r pan & till t5d]1 two tablespoonfuls ( gre5 peas1 or /r+-beans cut 9 pieces1 & dra9 also4 ,!n put c>rots1 turnips1 peas1 or beans1 back on ! fire1 9 ! same pan ) a little gravy & bro?1 en\gh to cov] !m1 salt1 & pepp]2 boil g5tly five m9utes2 !n put ! *ops 9 aft] be+ fri$ z direct$ bel[2 boil ano!r five m9utes2 take f ! fire1 place ! *ops ar\nd ! di%1 "o lapp+ ov] ! o!r1 & s t an empty place is left 9 ! middle2 turn ! c>rots1 turnips1 & peas1 ) ! sauce 9 t empty place1 & s]ve4 ,salt & pepp] ! *ops on bo? sides2 fry !m 9 a little butt] till ab\t ?ree-qu>t]s done2 !n take (f & put ) ! vegetables z direct$ above4 ,!y may be broil$ in/ead ( fri$1 :i* is bett]4 ,a la ,pr9cesse4--,trim ! *ops z usual & salt & pepp] bo? sides4 ,*op v f9e a piece ( lean veal ab\t half a p\nd = six or eight *ops1 accord+ to size1 !n p\nd x & mix x ) half a teaspoonful ( fl\r1 a p9* ( nutmeg1 salt1 pepp]1 a yolk ( egg1 two tablespoonfuls ( bread-crumbs & "o ounce ( butt]4 ,if too firm ! butt] mu/ be melt$ s z to mix bett]4 ,put ! mixture 9 a saucepan1 set on a good fire1 /ir = t5 m9utes1 & take (f4 ,!n grease ! pa/e-bo>d slightly ) butt]1 put a teaspoonful ( ! mixture "h & !re on x1 roll & make small balls ( x1 drop !m 9 boil+ bro? or wat]1 boil+ ab\t fifte5 m9utes1 & take (f ) a skimm]4 ,dip ! *ops 9 melt$ butt]1 !n 9 beat5 eggs1 & roll 9 bread-crumbs2 fry !m ) a little butt]4 ,fry ! balls also4 ,place ! *ops on ! di%1 ! bones t[>d ! edge1 & ! balls betwe5 ! *ops2 s]ve w>m4 ,a few balls may be plac$ 9 ! middle4 ,) ,mu%rooms4--,broil & s]ve !m ) a puree ( mu%rooms1 or ) a mu%room g>niture4 ,mutton *ops1 broil$1 may be s]v$ ) e k9d ( butt]1 e g>niture1 & e sauce1 accord+ to ta/e2 !y may also be s]v$ ) e puree4 ,a ,fr5* cook once said he c\ld s]ve mutton *ops 9 ?ree hundr$ ways1 apples 9 two hundr$ ways1 & eggs 9 f\r hundr$ ways4 ,! cul9>y sci5ce & art is advanc$ en\gh to-day to d\ble ! above figures1 & h pl5ty to sp>e4 ,,leg4 ,besides be+ prep>$ z direct$ = roa/ mutton1 a leg ( mutton1 roa/$ or bak$1 may be s]v$ 9 ! foll[+ ways3 ,boil :ite beans & dra9 !m z direct$1 !n put !m on ! fire ) ! dripp+s ( ! leg ( mutton = t5 m9utes1 /irr+ n[ & !n1 & s]ve !m ) x4 ,!y may also be kept 9 ! dripp+-pan = t5 m9utes1 :5 boil$ & dra9$1 be=e ! leg is done4 ,if ! leg ( mutton is bak$1 set !m on ! fire = ab\t t5 m9utes1 ) ! gravy1 /irr+ occasionally4 ,s]ve ei!r on ! same or on a sep>ate di%4 ,) ,currant ,jelly4--,roa/ or bake ! leg ( mutton1 & s]ve x ) currant jelly or ) a puree4 ,prov5cale4--,) a %>p-po9t$ knife1 make a small cut 9 ! leg ( mutton "h & !re1 & l>ge en\gh to /ick into ! cut a clove ( g>lic4 ,make z _m cuts z y please1 f six to tw5ty1 accord+ to ta/e1 & 9 ea* cut /ick a clove ( g>lic4 ,:5 prep>$ ?us1 roa/ or bake1 & s]ve x ) ei!r ( ! foll[+ sauces3 piquante1 poivrade1 ravigote1 remolade1 ,rob]t1 %allot1 ,t>t>1 tomato1 & 9 v9aigrette4 ,decorat$4--,a leg ( mutton may be decorat$ ! same z a fillet ( beef4 ,/ew$4--,take ! l>ge bone out1 leav+ ! bone at ! small] end z a h&le2 cut (f also ! bone bel[ ! knuckle1 & fix x ) skew]s2 !n put x 9 a /ewpan ) a p9* ( allspice1 f\r onions1 two cloves1 two c>rots cut 9 f\r pieces ea*1 a small bun* ( p>sley1 two bay-leaves1 ?ree sprigs ( ?yme1 salt1 pepp]1 two ounces ( bacon cut 9 slices1 a qu>t] ( a p9t ( bro?1 & wat] en\gh j to cov] x2 set on a good fire1 & aft] "o h\r ( boil+ add a liquor-glass ( ,fr5* br&y4 ,let simm] !n = ab\t five h\rs1 9 all ab\t six h\rs2 !n di% x1 /ra9 ! sauce on x1 & s]ve4 ,we w\ld advise ^? :o h nev] ta/$ ( a leg ( mutton cook$ z above1 to try x4 ,x may be s]v$ also ) :ite beans cook$ 9 wat] & fri$ 9 butt]1 or on fri$ potatoes4 ,! next day4--,if y h a piece left = ! next day1 cut x 9 ?9 slices aft] d9n]1 place ! slices on a di%1 ) p>sley "u1 9 ! middle1 & above1 & keep 9 a cold place4 ,a :ile be=e d9n] y put 9 a /ewpan a piece ( butt] 7! quantity to be accord+ to ! quantity ( meat71 & set x on a good fire2 :5 melt$1 spr9kle 91 gradually1 a little fl\r1 /irr+ ) a wood5 spoon2 :5 ( a prop] ?ickness1 & ( a br[ni% color1 add a glass ( bro?1 salt1 pepp]1 a few pickl$ cucumb]s cut 9 slices1 & two or ?ree mu%rooms2 boil t5 m9utes2 lay ! slices ( meat 91 subdue ! fire1 simm] tw5ty m9utes1 & s]ve4 ,! same1 9 ano!r way4--,*op f9e ! slices ( leg ( mutton1 put a piece ( butt] 9 a /ewpan1 & set x on ! fire2 :5 melt$1 place ! *opp$ meat 91 keep /irr+ ) a wood5 spoon = ab\t t5 m9utes2 !n add two or ?ree tablespoonfuls ( bro?1 salt1 pepp]1 & a p9* ( allspice2 simm] fifte5 m9utes1 & s]ve ) fri$ eggs all ar\nd ! di%4 ,boil$4--,set a saucepan on ! fire ) cold wat] en\gh to cov] ! leg ( mutton1 add salt2 at ! fir/ boil put ! leg ( mutton 91 wrapp$ up 9 a t[el4 ,boil g5tly till done4 ,= a middl+-siz$ "o1 x takes ab\t two h\rs4 ,remove ! t[el1 di% ! leg ( mutton1 spread a cap]-sauce ov] x1 & s]ve hot4 ,! sauce may also be s]v$ 9 a boat or sauc]4 ,cold4--,:at is left ( x may be prep>$ l cold mutton 9 v9aigrette4 ,,%\ld]4 ,%\ld] bon$4--,split ! %\ld] j 9 ! middle1 on ! inside1 l5g?wise & foll[+ ! middle ( ! bones2 remove ! flat bone at ! l>g] end fir/4 ,?is is easily done by scrap+ ! meat (f ! bone on bo? sides1 & !n pull+ x (f4 ,d ! same ) ! rema9+ bone4 ,spread ! %\ld] op5 on ! table1 ! inside up1 salt & pepp] x1 !n spread on x ! same /uff+ z = a *ick5 /uff$ ) sausage-meat4 ,roll ! %\ld] r\nd1 tie x ) tw9e1 & roa/ or bake x4 ,:5 roa/$ or bak$1 s]ve ) ! gravy4 ,on a ,puree4--,bone & roll ! %\ld] z above direct$1 b d n /uff x2 roa/ or bake x1 & s]ve x on a puree ( potatoes1 beans1 peas1 l5tils1 or any o!r vegetable2 place ! %\ld] 9 ! middle ( a di%1 cut x 9 slices1 & place !m all ar\nd ! puree1 "o lapp+ ov] ! o!r2 turn ! gravy ov] ! :ole ?r\gh a /ra9]1 & s]ve hot4 ,) a ,sauce4--,:5 bak$ or roa/$ z above1 ) or )\t /uff+1 s]ve x ) a piquante1 ravigote1 or ,rob]t sauce4 ,boil$4--,boil1 & s]ve x ) a cap]-sauce1 ! same z ! leg4 ,,saddle4 ,prep>e1 cook1 & s]ve ! saddle 9 ! same way z ! leg--roa/$ or bak$1 w>m or cold4 ,,cold ,,mutton4 ,s]v$ cold1 a la ,v9aigrette4--,a %\ld] ( mutton1 roa/$ or bak$1 aft] be+ bon$1 makes a h&some di% s]v$ cold4 ,cut any piece ( cold mutton t y may h1 9 ?9 slices1 z ev5ly z possible4 ,place a pa/e-cutt]1 ab\t an in* & a half 9 diamet]1 9 ! middle ( an oval di%2 !n place ! slices ( meat all ar\nd ! di%1 "o slice lapp+ ov] ano!r2 ! di% be+ oval1 ! slices ( meat w t\* ! pa/e-cutt] on two sides1 b !re w be two empty places on ! two o!r sides1 :i* y fill ) h>d-boil$ :ite ( egg *opp$ f9e1 & h>d-boil$ yolk ( egg *opp$ f9e also2 !y mu/ n be mix$1 & ! yolk mu/ be f>!r f ! pa/e-cutt]1 ! :ite t\*+ x4 ,put a /r+ ( *opp$ yolk ( egg all ar\nd ! meat1 & outside ( x "o ( *opp$ :ite ( egg ar\nd ! yolk1 & "o ( *opp$ p>sley ar\nd ! :ite4 ,remove ! pa/e-cutt]1 & put a rose1 or two or ?ree p9ks1 9 its place1 or a small bun* ( violets4 ,place "o or ?ree cap]s on ea* small heap ( yolk ( egg t is on ! middle ( ! di%1 & also "s cap]s "h & !re on ! /r+ ( :ite ( egg4 ,place a rose at ea* end ( ! di%1 z indicat$ 9 ! cut opposite2 six radi%es ar\nd ! di%1 also z indicat$ 9 ! cut1 & y h a di% z sightly z c be made1 & an excell5t "o1 too4 ,s]ve ) ! foll[+ sauce 9 a boat or sauc]3 ,put 9 a b[l half a teaspoonful ( mu/>d1 a little pepp] & salt2 !n p\r "o or two tablespoonfuls ( v9eg> on1 little by little1 beat+ ) a =k at ! same "t2 aga91 ?ree or f\r tablespoonfuls ( oil1 & 9 ! same way2 & :5 ! :ole is well mix$1 s]ve4 ,illu/ration3 ,a1 two roses1 "o at ea* end2 ,b1 six radi%es ar\nd2 ,c1 slices ( meat2 ,d1 eggs2 ,e1 yolks ( eggs2 ,f1 p>sley4 ,,%eep',s ,,bra94 ,prep>e1 cook1 & s]ve z calf's bra94 ,,feet4 ,broil$4--,?r[ !m 9 boil+ wat] = t5 m9utes1 clean & scrape (f ! hair & take out ! l>ge bone4 ,put 9 a saucepan a bay-leaf1 "o clove1 a tablespoonful ( v9eg>1 a clove ( g>lic1 two sprigs ( p>sley1 two gre5 onions1 salt1 pepp]1 a piece ( butt] ! size ( two walnuts1 half a p9t ( bro?1 !n a doz5 feet on ! :ole2 set on a sl[ fire1 simm] "o h\r1 /ir n[ & !n1 take f ! fire & let cool4 ,!n dip ea* foot 9 beat5 egg1 & roll x 9 bread-crumbs2 place !m on a gridiron2 turn ov] to broil bo? sides prop]ly1 & s]ve !m ) ! sauce 9 :i* !y h be5 cook$1 aft] hav+ /ra9$ x4 ,!y may also be s]v$ on a piquante1 poivrade1 ravigote1 or ,rob]t sauce4 ,9 ,p\lette4--,prep>e & clean !m z direct$ above4 ,put 9 a saucepan f\r ounces ( salt pork cut 9 dice1 two ounces ( l>d1 salt1 & :ite pepp]2 :5 w>m1 add ?ree sprigs ( p>sley1 two ( ?yme1 a bay-leaf1 "o clove1 f\r onions1 & "o c>rot1 cut 9 slices1 a qu>t] ( a lemon1 also cut 9 slices1 free f r9d & se$1 two tablespoonfuls ( fl\r2 ?is la/ mu/ be add$ by spr9kl+ x little by little1 /irr+ ! :ile ) a wood5 spoon2 five m9utes aft]1 place ! feet 91 cov] ! :ole ) w>m wat]1 & let simm] g5tly = five or six h\rs4 ,aft] t "t see if ! meat c be easily deta*$ f ! bones1 & if s1 !y are cook$2 if n1 leave !m a little long]1 & take f ! fire z soon z x is easily deta*$1 b d n deta* x4 ,put 9 a /ewpan a piece ( butt] ! size ( two walnuts2 :5 melt$1 spr9kle 9 x a tablespoonful ( fl\r1 /ir ) a wood5 spoon1 !n put ! feet 91 add a teaspoonful ( *opp$ p>sley & gre5 onions1 a little piece ( nutmeg1 salt1 pepp]1 & two or ?ree mu%rooms cut 9 slices or pieces2 wet ) bro?2 simm] half an h\r1 take f ! fire1 & ?r[ away ! piece ( nutmeg2 mix ) ! :ole two yolks ( eggs well beat5 & a tablespoonful ( v9eg>1 & s]ve4 ,,%eep',s ,,kidneys1 ,,broil$4 ,split !m 9 two1 & put !m 9 cold wat] = five m9utes2 trim (f ! pellicle or ?9 sk91 run a skew] ?r\gh1 spr9kle salt & pepp] on1 place !m on ! gridiron1 & set on a good fire2 turn ov]1 & :5 broil$1 s]ve !m ) a piece ( butt] & *opp$ p>sley knead$ toge!r1 & plac$ on ea* kidney2 add also a few drops ( lemon-juice4 ,y may also1 :5 broil$1 s]ve !m on a maitre d'hotel sauce4 ,! same1 9 ,bro*ette4--,proce$ z above 9 e p>ticul>1 except t y place ! kidneys on ! spit in/ead ( on ! gridiron4 ,s]ve !m 9 ! same way4 ,! same1 ) ,*ampagne4--,cut ! kidneys 9 slices1 ea* 9 t5 or twelve pieces4 ,put 9 a /ewpan a piece ( butt] ! size ( two walnuts1 & set x on ! fire2 :5 melt$1 add a teaspoonful ( *opp$ p>sley1 same ( mu%rooms1 a p9* ( grat$ nutmeg1 salt1 pepp]1 & ! kidneys2 keep toss+ till !y become /iff1 !n spr9kle on !m a saltspoonful ( fl\r1 /irr+ ) a wood5 spoon ! :ile2 add also a w9e-glass ( ,*ampagne1 or ( good :ite w9e2 subdue ! fire1 & let simm] till cook$2 take f ! fire1 add ab\t "o ounce ( fre% butt]1 & ! juice ( half a lemon1 & s]ve4 ,?is is a v delicate di%4 ,,%eep',s ,,tails4 ,put 9 a /ewpan two ounces ( bacon cut 9 slices1 ) a bay-leaf1 two sprigs ( p>sley1 "o ( ?yme1 "o clove1 six small onions1 "o c>rot cut 9 f\r pieces1 !n ab\t six tails2 cov] ! :ole ) bro? & :ite w9e1 half ( ea*2 add salt & pepp]4 ,place ! pan 9 a mod]ately heat$ ov52 x w take ab\t f\r h\rs to cook !m4 ,aft] t "t1 take ! tails f ! pan1 & put !m 9 a w>m place1 !n /ra9 ! sauce 9 :i* !y h cook$1 skim (f ! fat if too mu* ( x1 put ! sauce back 9 ! pan1 & set on ! fire2 let x r$uce till r ?ick1 place ! tails on a puree1 turn ! sauce on !m1 & s]ve4 ,,%eep',s ,,tongues4 ,soak ! tongues 9 cold wat] = two h\rs 9 w9t]1 & "o 9 summ]1 & dra94 ,?r[ !m 9 boil+ wat]1 & leave till y c easily take ! sk9 (f2 !n sk9 & clean well1 split 9 two l5g?wise1 & let cool4 ,put 9 a /ewpan two ounces ( bacon cut 9 ?9 slices1 a bay-leaf1 two sprigs ( ?yme1 f\r ( p>sley1 two cloves1 ?ree gre5 onions & six small r$ or :ite ones1 "o c>rot cut 9 f\r pieces1 salt & pepp]1 !n ! tongues2 add also half a p9t ( bro?1 same ( wat]1 same ( :ite w9e2 set 9 a mod]ately heat$ ov51 & simm] ab\t f\r h\rs2 h ! /ewpan cov]$ z ne>ly air-tight z possible4 ,!n take ! tongues f ! pan & dra9 !m2 knead well toge!r two ounces ( fre% butt]1 ) two teaspoonfuls ( *opp$ p>sley1 a little salt & allspice2 spread "s on ea* ( ! tongues z soon z !y are cold2 envelop ea* 9 oil$ pap]1 broil !m g5tly on a sl[ fire1 & s]ve ) ! pap]4 ,y may also :5 prep>$ & cook$ z above direct$1 & in/ead ( broil+ !m1 place a puree on a di%1 & s]ve !m on a puree1 p\r+ on ! :ole ! sauce 9 :i* !y h cook$1 & /ra9+ x at ! same "t4 ,!y are really m delicate :5 broil$4 ,,lamb4 ,to select4--,! fle% mu/ be l t ( mutton1 r black1 & ! fat :ite4 ,!re is no diff]5ce 9 ! we!r & ewe4 ,! %ort] ! qu>t]s are ! bett] ! meat1 & ! =e z well z ! h9d qu>t]4 ,) ! exception t ! brea/-piece is prep>$ also 9 epigramme1 & t x is cut 9 qu>t]s in/ead ( divid+ x l mutton1 lamb may be prep>$ 9 ! same & e way l mutton4 ,! qu>t]s may be prep>$ l %\ld]1 leg1 & saddle ( mutton4 ,*ops may be cut & prep>$ ! same z mutton-*ops4 ,=e-,qu>t]4--,accord+ to ! op9ion ( a great _m epicures1 ! =e-qu>t] is ! be/ "p ( ! lamb2 b1 z we h previ\sly said1 e "o to 8 lik+4 ,l>d x slightly1 & envelop x ) butt]$ pap]1 place x ^u ! spit be=e a good fire2 :5 done take f ! fire1 & take ! pap] (f1 spr9kle on x salt1 pepp]1 & *opp$ p>sley2 put back on ! spit be=e a %>p fire1 j long en\gh to all[ x to take a f9e color2 !n take (f1 run a knife "u ! %\ld] to make a small hole1 p\r maitre d'hotel sauce 9 x1 & s]ve ei!r z x is1 ) its gravy1 or on a puree ( sorrel4 ,to bake x4--,put x 9 a bak+-pan1 spread a little salt1 pepp]1 & butt] ov] x2 cov] x ) a piece ( butt]$ pap]2 h ! bottom ( ! pan cov]$ ) cold wat] & put 9 a w>m ov51 ba/e (t5 till done4 ,if ! pap] burns1 put on ano!r piece4 ,run a small knife or a skew] into ! meat1 to asc]ta9 :5 prop]ly done4 ,x may be s]v$ ) ! gravy only1 aft] hav+ remov$ ! fat1 or ) a piquante1 poivrade1 or maitre d'hotel sauce4 ,x is also s]v$ ) a g>niture ( mu%rooms or onions1 or ) a mac$o9e1 or on a puree ( sp9a*1 or ( sorrel4 ,h9d-,qu>t]4--,?r[ x 9 boil+ wat] = five m9utes1 & dra94 ,put 9 a /ewpan a piece ( butt] ! size ( an egg1 & set on ! fire2 :5 melt$1 mix 9 x a tablespoonful ( fl\r2 aft] :i*1 p\r 91 little by little1 a p9t & a half ( boil+ wat]1 /irr+ ) a wood5 spoon all ! "t2 !n put ! meat 9 ! pan1 add f\r onions1 a bay-leaf1 two cloves1 ?ree sprigs ( p>sley1 two ( ?yme1 salt1 & pepp]2 ab\t fifte5 m9utes be=e x is done1 add two or ?ree mu%rooms cut 9 slices1 take f ! fire :5 cook$1 place ! meat on a di% ) ! mu%rooms & onions ar\nd1 or if pref]r$1 )\t ei!r2 /ra9 ! sauce on ! meat1 & s]ve4 ,if ! sauce is n ?ick en\gh1 mix ! yolk ( an egg 9 x j be=e s]v+4 ,roa/$4--,roa/ & s]ve ! h9d-qu>t] 9 ! same way z direct$ = ! =e-qu>t]4 ,bak$4--,bake & s]ve x also 9 ! same & e way l ! =e-qu>t]4 ,epigramme4--,put a brea/ ( lamb 9 a saucepan1 cov] x ) cold wat]1 season ) a small onion & "o clove /uck 9 x1 two /alks ( p>sley1 a piece ( c>rot1 "o ( turnip1 & salt4 ,boil g5tly till y c pull (f ! bones easily4 ,x may also be boil$ 9 ! s\p-kettle :ile mak+ bro?4 ,:5 ! bones come (f easily1 take f ! fire1 pull out all ! small bones & cut out ! l>ge "o4 ,place ! brea/ 9 a l>ge bakepan1 ) "s weight ov] s z to flatt5 x1 & leave x s till p]fectly cold4 ,!n cut x 9 pieces ( rhombic %ape ab\t f\r in*es long & two in*es broad2 salt & pepp] ea* piece on bo? sides2 dip !m 9 beat5 egg1 roll 9 bread-crumbs & fry !m ) a little butt]1 & s]ve on a tomato1 piquante1 ravigote1 or s\bise sauce1 or on any puree4 ,:5 ! sauce is spread on ! di%1 place ! pieces ( lamb all ar\nd x1 "o lapp+ ov] ! o!r1 & =m+ a k9d ( oblong /r+1 & s]ve w>m4 ,ano!r4--,:5 ! epigramme is prep>$ z above & ready to be s]v$1 h z _m mutton-*ops z y h pieces ( meat f ! brea/2 di% 9 ! same way1 except t y put "o piece ( ! brea/ & !n a mutton-*op fri$ 9 ! same way z ! pieces ( meat2 ! *ops lapp+ ov] ! pieces ( brea/1 & vice v]sa4 ,broil$4--,! same may be broil$ in/ead ( fri$1 & s]v$ 9 ! same way4 ,roa/$ entire4--,skew] a lamb prop]ly on ! spit1 envelop x ) butt]$ pap]1 place be=e a good fire1 ba/e (t5 ) melt$ butt] fir/1 & !n ) ! dripp+s2 :5 ne>ly done take ! pap] (f1 let ! lamb take a f9e color ar\nd1 & s]ve x ) ! gravy4 ,x may be s]v$ ) a g>niture ar\nd & decorat$ ) skew]s1 ! same z direct$ = fillet ( beef2 x !n makes a sightly z well z a delici\s di%4 ,s]v$ ) a g>niture & decorat$ z direct$ = a fillet ( beef1 x is s]v$ z a releve at a gr& d9n]1 & z an entree at a family d9n]4 ,cold4--,cold lamb is s]v$ 9 e way l cold mutton4 ,a "p left f a roa/$ piece may be envelop$ 9 butt]$ pap]1 put on ! spit j long en\gh to w>m x1 & s]v$ j 9 ! same way z roa/ lamb4 ,lamb's head1 feet1 kidneys1 etc41 are prep>$ & s]v$ l ! same p>ts ( ! %eep1 & z direct$ 9 ! diff]5t receipts4 ,,kid4 ,prep>e1 cook1 & s]ve kid ! same z lamb4 ,,veal4 ,nev] buy too "y veal4 ,x is v easy to "k x2 :5 too "y1 ! bones are v t5d]2 !y are m l n]ves ?an bones2 ! meat is glui%1 & has little or no ta/e4 ,epicures say t if a calf is kill$ be=e x is two mon?s old1 or at lea/ six weeks1 x is n fit = eat+4 ,we are ( t op9ion1 al?\gh1 p]haps1 v few are all[$ s long a life4 ,we w !re=e recomm5d our read]s to bew>e buy+ too "y veal2 _m diseases1 especially 9 *ildr51 come f eat+ x4 ,:5 y broil or roa/ a piece ( veal1 ba/e (t54 ,veal is bett] :5 a little ov]done2 x is n good1 & op]ates l physic1 if und]done4 ,! be/ veal is t ( a gre5i% color & v fat4 ,x is fre% :5 ! eyes are full & smoo?1 & :5 ! meat is firm4 ,if ! meat is yell[i% or conta9s yell[i% spots1 x is n fre%4 ,! ve9s mu/ be r$4 ,to improve4--,*op f9e a tablespoonful ( p>sley1 a teaspoonful ( %allots1 same ( gre5 onions1 a bay-leaf1 two sprigs ( ?yme1 two or ?ree mu%rooms1 add to !m1 salt1 pepp]1 a little grat$ nutmeg2 cov] ! bottom ( a ture5 ) half ( ea*1 put on x ! piece ( veal y wi% to improve1 cov] ) ! o!r half ( ! season+s2 !n p\r g5tly on ! :ole two tablespoonfuls ( sweet-oil2 leave ! veal ?us ab\t f\r or five h\rs 9 w9t] & ab\t two 9 summ]4 ,,roa/$4 ,! pieces ( veal t are roa/$ are ! lo91 leg1 & %\ld]4 ,x may be improv$ z direct$ above or n1 accord+ to ta/e2 b we e>ne/ly recomm5d x z n a little improvem5t1 b z a m>k$ "o1 z ev]ybody c try x & judge1 veal be+ naturally ta/eless4 ,!re are ?ree ways ( roa/+ veal4 ,we w describe !m1 s t x c be done accord+ to ta/e4 #a4 ,spread a ?9 coat ( butt] ar\nd ! piece ( veal aft] be+ salt$ all ar\nd1 put on ! spit be=e a good b n v %>p fire2 ne> x1 b n too mu* s3 veal be+ m t5d] ?an beef1 x w\ld also burn mu* quick]4 ,ba/e (t5 ) melt$ butt] fir/1 & !n ) ! dripp+s1 & f ! beg9n+ to ! end4 ,:5 done1 t is1 :5 ov]done1 z veal mu/ always be1 s]ve ) ! gravy only1 or 9 ! diff]5t ways describ$ bel[4 #b4 ,l>d all ! fle%y p>ts ( ! piece ( veal ) a l>d+-ne$le & /rips ( salt pork1 ! same z a fillet ( beef1 b :i* /rips y roll 9 a mixture ( p>sley *opp$1 salt & pepp]1 be=e runn+ !m into ! meat1 & proce$ z above = ! re/4 ,s]ve also l ! above4 #c4 ,aft] ! piece ( veal is improv$ z direct$1 spread ! season+s 9 :i* x has be5 improv$ all ar\nd x1 !n envelop ! :ole 9 butt]$ pap]1 :i* y fa/5 ) tw9e1 put x on ! spit1 & ba/e (t5 ) melt$ butt]4 ,x mu/ be ba/$ (t5 to prev5t ! pap] f burn+4 ,ab\t fifte5 m9utes be=e x is done1 remove ! pap]1 put ! meat a little ne>] ! fire s z to give x a f9e yell[ or gold5 color1 f9i% ! cook+ till ov]done1 & s]ve also l ! fir/1 or ,no4 #a4 ,no matt] :i* ( ^! ?ree ways ! piece ( veal is roa/$1 x is s]v$ 9 ! same mann]4 ,) ,asp>agus4--,:5 ! roa/$ piece ( veal is di%$1 put a puree ( asp>agus all ar\nd1 & s]ve w>m4 ,) ,peas4--,spread "o p9t or "o qu>t 7accord+ to ! size ( ! piece ( meat7 ( gre5 peas au jus1 on a di%2 place ! meat on ! peas1 spread ! gravy ov] ! :ole1 & s]ve z w>m z possible4 ,) ,qu5elles4--,di% ! roa/$ piece1 place ar\nd x six or eight qu5elles ( *ick5 or ( veal1 /ra9 ! gravy on ! :ole1 & s]ve w>m4 ,) ,vegetables4--,:5 roa/$ & di%$1 put any k9d ( vegetables1 prep>$ au jus1 all ar\nd ! piece ( meat1 & s]ve w>m4 ,) ,sweetbreads4--,roa/ ! piece ( veal z direct$1 & :5 di%$1 place six sweetbreads1 prep>$ au jus1 ta/efully ar\nd ! meat2 /ra9 ! gravy ov]1 & s]ve v w>m4 ,decorat$4--,e piece ( roa/$ veal may be decorat$ ) skew]s1 ei!r s]v$ au jus or 9 any ( ! above ways4 ,! skew]s are fir/ run ?r\gh ei!r ( ! foll[+ & !n /uck into ! piece ( meat3 slices ( truffles2 *ick5-combs1 prep>$ z = g>niture2 slices ( sweetbreads or :ole ones1 prep>$ au jus2 qu5elles ( *ick5 or ( veal2 slices ( c>rots1 turnips1 beets1 all prep>$ au jus2 & mu%rooms4 ,"o1 two1 ?ree1 or m to e skew]2 = in/ance3 "o slice ( truffle1 !n "o ( turnip1 a *ick5-comb1 !n a slice ( sweetbread or a :ole "o1 & !n /ick 9 ! meat4 ,f two to six skew]s may be us$4 ,on a l>ge piece nev] put less ?an two1 & no matt] h[ _m y use1 always h ev5 numb]s ( !m4 ,,bak$4 ,all ! p>ts ( veal t are roa/$1 t is1 ! lo91 leg1 & %\ld]1 c be bak$4 ,!y may be improv$ 9 ! same way z to roa/ !m4 ,put ! piece ( veal 9 a bakepan2 spread salt1 pepp]1 & butt] on x2 cov] ! bottom ( ! pan ) cold wat]1 ab\t a qu>t] ( an in* 9 dep?2 place a piece ( butt]$ pap] on ! meat1 & put 9 a w>m ov54 ,if ! meat has be5 improv$1 ! season+s are spread ov] x be=e plac+ ! butt]$ pap]4 ,ba/e (t5 ) ! wat] & juice 9 ! pan & ov] ! pap]1 :i* y ne$ n remove till ab\t t5 m9utes be=e tak+ f ! ov51 or 9 case x %\ld burn2 !n y mu/ replace x by ano!r4 ,x keeps ! top ( ! meat moi/1 & x is m juicy :5 done4 ,:5 prop]ly bak$ 7ov]done1 z e piece ( veal mu/ be71 s]ve ei!r au jus1 or ) ! same g>nitures1 ! same decorations1 z direct$ = roa/$ veal4 ,! gravy 9 ! bakepan is /ra9$1 ! fat skimm$ (f1 & !n x is turn$ ov] ! meat & g>nitures :5 di%$1 ! same z ! dripp+s or gravy ( roa/ meat4 ,9 case ! wat] 9 ! bakepan1 or ! juice1 or bo?1 %\ld boil away or be absorb$1 put m cold wat] 9 x1 s z to be able to ba/e4 ,,blanquette4--7,also call$ ,p\lette47 ,take ab\t two p\nds ( neck1 brea/1 %\ld]1 or any o!r piece1 :i* cut 9 pieces1 two in*es squ>e1 ?r[ !m 9 boil+ wat]1 ) a little salt1 = five m9utes1 & dra9 !m4 ,put 9 a /ewpan a piece ( butt] ! size ( an egg1 set x on a good fire1 & :5 melt$ mix 9 a tablespoonful ( fl\r1 /irr+ all ! "t1 & :5 turn+ yell[ p\r g5tly & sl[ly 9 ! pan a p9t ( boil+ wat]2 add a teaspoonful ( *opp$ p>sley & gre5 onions1 salt1 pepp]1 six small :ite or r$ onions1 two or ?ree mu%rooms1 & !n ! meat2 boil g5tly ab\t ?ree h\rs1 & s]ve4 ,,croquettes4 ,proce$ z = *ick5 croquettes 9 e p>ticul>1 except t y use cold veal in/ead ( cold *ick54 ,,rag\t4 ,! neck & brea/ pieces are g5]ally us$ to make a rag\t1 b any o!r piece may be us$4 ,take ab\t ?ree p\nds ( veal1 :i* cut 9 pieces ab\t two in*es squ>e4 ,put two ounces ( butt] 9 a saucepan1 set x on ! fire1 & z soon z ! butt] is melt$1 lay ! meat 91 /ir n[ & !n till ( a gold5 color1 & !n take ! meat f ! pan4 ,leave ! pan on ! fire1 & put 9 x a tablespoonful ( fl\r1 little by little1 keep /irr+ ab\t five m9utes2 add also half a p9t ( bro?1 same ( w>m wat]1 "o onion ) a clove /uck 9 x1 a bay leaf1 two sprigs ( ?yme1 two ( p>sley1 a clove ( g>lic1 a small c>rot cut 9 two or ?ree pieces1 salt & pepp]1 !n ! meat1 & cov] ! pan4 ,half an h\r aft] y\r meat is 91 fry 9 butt] 9 a fry+-pan six small onions1 :i* y also put 9 ! /ewpan z soon z fri$4 ,:5 ! :ole is cook$1 place ! meat on a di%1 /ra9 ! sauce on x1 surr\nd ! :ole ) ! six small onions1 & s]ve w>m4 ,9 ,scallops4--,take a piece f ! lo9 or leg ( veal1 cut x 9 pieces ab\t ?ree in*es long1 two in*es broad1 & "o-?ird ( an in* ?ick1 z ev5ly z possible1 & flatt5 !m ) a *opp]4 ,salt & pepp] !m on bo? sides1 & fry !m ) a little butt] till ab\t half done1 on bo? sides alike4 ,add a little bro? & *opp$ p>sley1 & boil g5tly till done4 ,place ! pieces ( veal all ar\nd ! platt]1 "o lapp+ ov] ano!r1 turn ! sauce 9 ! middle ( !m1 & s]ve4 ,ano!r4--,cut ! veal 9 pieces z = ! above2 beat "o or two eggs 9 a plate ) salt1 pepp]1 & *opp$ p>sley2 dip ea* piece into x & !n roll 9 bread-crumbs2 butt] a bakepan1 place ! veal 9 ) a small lump ( butt] on ea* piece1 & bake2 turn ov] to bake ev5ly4 ,s]ve z ! above1 ) a piquante or tomato sauce 9 ! middle4 ,,brea/1 ,,/ew$4 ,cut 9 dice two ounces ( bacon1 put x 9 a /ewpan & set on a good fire2 add two ounces ( butt]1 & two onions cut 9 slices2 :5 melt$1 lay ! brea/ 91 turn x ov] & leave till ( a gold5 color on bo? sides2 add !n two small c>rots cut 9 pieces1 "o teaspoonful ( *opp$ gre5 onions1 ?ree sprigs ( p>sley1 half a turnip1 salt1 & pepp]2 moi/5 ) half a p9t ( w>m wat]2 leave ?us ab\t ?ree h\rs on a mod]ate fire4 ,/ra9 ! juice 9 a di%1 put ! meat on x1 & s]ve4 ,! pieces ( c>rots & ( bacon may be s]v$ ) ! meat1 if y *oose4 ,! same1 ) ,gre5 ,peas4--,cut ! brea/ 9 squ>e pieces ab\t two in*es 9 size4 ,put 9 a /ewpan a piece ( butt] ! size ( an egg1 & set x on ! fire2 :5 melt$1 mix 9 x a teaspoonful ( fl\r1 !n lay ! meat 91 & wet ) half a glass ( bro?1 same ( w>m wat]1 also two sprigs ( p>sley1 salt1 & pepp]2 /ir n[ & !n4 ,"o h\r aft] add gre5 peas1 & leave on ! fire till ! :ole is cook$1 :5 skim (f ! fat on ! surface1 & s]ve4 ,9 ,matelote4--,to make a matelote ( veal any piece c be us$1 b mo/ g5]ally x is made ) a brea/ or neck piece4 ,cut ! veal 9 squ>e pieces ab\t two in*es 9 size2 h 9 a /ewpan & on a good fire a piece ( butt] ab\t ! size ( an egg2 :5 melt$1 put ! meat 91 /ir n[ & !n till ( a gold5 color2 !n take ! meat f ! /ewpan1 :i* y leave on ! fire1 & 9 :i* y put half a p9t ( w>m wat]1 same ( cl>et w9e1 same ( bro?1 a bay-leaf1 two cloves1 two sprigs ( p>sley1 "o ( ?yme1 a clove ( g>lic1 salt1 & pepp]2 :5 turn+ br[n1 put ! meat back 9 ! pan1 & fifte5 m9utes be=e x is cook$ add also t5 small onions fri$ 9 butt] be=eh& & f\r or five mu%rooms1 !n h a brisk fire to f9i% ! cook+2 place ! meat on a di%1 /ra9 ! sauce on ! meat1 put ! t5 small onions ar\nd x1 & s]ve4 ,broil$4--,salt & pepp] bo? sides ( ! brea/ ( veal1 grease x all ov] ) melt$ butt]1 by means ( a bru%1 & broil till ov]done4 ,s]ve ) a maitre d'hotel1 piquante1 or poivrade sauce4 ,,cutlets4 ,broil$4--,:5 prop]ly trimm$1 !y may be improv$ z direct$ = veal4 ,salt & pepp] bo? sides2 spread a little melt$ butt] on bo? sides also by means ( a bru%2 place !m on1 be=e1 or "u ! fire 7see ,broil+72 ba/e n[ & !n ) melt$ butt]2 turn ov] "o1 two1 or ?ree times1 & :5 r ov]done s]ve ) a maitre d'hotel sauce spread all ov]4 ,! above way ( s]v+ !m is sometimes call$ au naturel4 ,) ,crumbs4--,:5 trimm$1 dip !m 9 egg beat5 ) salt1 pepp]1 & *opp$ p>sley1 roll !m 9 bread-crumbs1 & !n broil & s]ve !m z ! above1 ) a maitre d'hotel4 ,f9es ,h]bes4--,broil ! *ops z above1 ei!r ) or )\t crumbs1 & s]ve !m ) sauce aux f9es h]bes4 ,a l',itali5ne4--,:5 broil$ z above1 s]ve !m on a lay] ( mac>oni ,itali5ne4 ,) ,mu%rooms4--,:5 broil$ & di%$1 surr\nd !m ) a g>niture ( mu%rooms1 & s]ve w>m4 ,:5 !re are sev]al cutlets on ! di%1 & plac$ all ar\nd ov]lapp+1 ! g>niture may be put 9 ! middle ( ! *ops4 ,d ! same ) ! foll[+ g>nitures3 *ick5-combs1 cr\tons1 duxelle1 f9anci]e1 ,mac$o9e1 & onion4 ,!y may also be s]v$ on any puree4 ,bak$4--,trim six cutlets4 ,mix well half a p\nd ( sausage-meat ) two eggs4 ,put a piece ( butt]$ pap] l>ge en\gh to cov] ! bottom ( a bakepan 9 :i* ! six cutlets may be laid easily4 ,spread half ! sausage-meat on ! pap] 9 ! pan1 !n lay ! cutlets 9 x2 put ! o!r half ( ! sausage-meat ov] ! cutlets1 & place ! :ole 9 a r quick ov54 ,ba/e e five m9utes ) melt$ butt] & bro?1 us+ !m alt]nately1 & s]ve w>m ) ! gravy :5 done4 ,a few drops ( lemon-juice may be add$ to !m :5 on ! di%1 if lik$4 ,sautees4--,trim1 & fry !m ) a little butt]4 ,:5 done on bo? sides1 add a little bro?1 salt1 pepp]1 & mu%rooms & p>sley *opp$ f9e2 *opp$ truffles may be add$1 if h&y2 boil g5tly = ab\t t5 m9utes4 ,place ! cutlets ar\nd ! di%1 "o lapp+ ov] ! o!r1 turn ! sauce 9 ! middle1 spr9kle "s lemon-juice ov] ! :ole1 & s]ve w>m4 ,) ,sauce4--,:5 broil$1 bak$1 or saut$1 !y may be di%$ & s]v$ ) ei!r ( ! foll[+ sauces3 f9es h]bes1 maitre d'hotel1 piquante1 poivrade1 ravigote1 t>ragon1 tomato1 or truffle4 ,en ,bellevue4--,proce$ ! same z = fillet ( beef en ,bellevue4 ,9 ,papillotes4--,trim six veal-*ops1 spread salt & pepp] on !m1 & fry !m ) a little butt] till ab\t half done4 ,take f ! fire1 & cut a small hole 9 ! middle ) a pa/e-cutt]4 ,:ile !y are fry+1 fry ) a little butt] "o onion *opp$ f9e2 z soon z fri$1 add half a p\nd ( sausage-meat2 /ir n[ & !n = ab\t five m9utes2 add also a p9* ( c9namon1 same ( nutmeg2 take (f & mix ) ! :ole "o yolk ( egg1 a tablespoonful ( *opp$ p>sley1 salt1 & pepp]4 ,cut six pieces ( :ite pap] ( a he>t-l %ape1 & l>ge en\gh to envelop a *op2 grease !m slightly ) butt] or sweet-oil2 place "s sausage-meat on "o side ( ! pap] 7say half a tablespoonful71 place a *op on x2 put "s sausage-meat on ! *op & 9 ! hole2 fold ! pap] 9 two2 !n1 by fold+ all ar\nd ! bord]1 ! *op & season+s are p]fectly envelop$ 9 ! pap]2 put ! *ops 9 a bak+-pan1 spread a few drops ( oil all ov]1 & bake = ab\t fifte5 m9utes 9 an ov5 at ab\t #bej deg4 ,fahr4 ,in/ead ( bak+ !m1 broil !m c>efully turn+ !m ov] (t5 & ba/+ !m to prev5t ! pap] f burn+1 & s]ve ) ! pap] on4 ,!y may be s]v$ on a duxelle g>niture1 or ) a puree4 ,fric&eau4--,take a piece ( veal ( any size1 f ! leg1 lo91 or cutlet piece1 ab\t ?ree-qu>t]s ( an in* 9 ?ickness1 l>d "o side ) salt pork1 ! same z a fillet ( beef4 ,put 9 a saucepan 7= two p\nds ( meat7 "o ounce ( butt]1 half a middl+-siz$ onion1 & z mu* c>rot 9 slices1 two or ?ree /alks ( p>sley1 "o ( ?yme1 a bay-leaf1 six or eight pepp]-corns1 & r9d ( ! pork y h us$2 spread all ^! season+s on ! bottom ( ! saucepan1 put ! piece ( veal on !m1 ! l>d$ side up1 set on a good fire = ab\t fifte5 m9utes2 aft] :i* y look if ! "u side ( ! meat is well br[n$2 if s1 add a gill ( bro?1 put 9 ! ov5 & ba/e (t51 if n1 leave a little long] on ! fire4 ,add a little bro? once 9 a :ile1 to keep ! bottom ( ! pan wet1 & to h en\gh to ba/e till a little ov]done1 & s]ve ) ! gravy /ra9$ all ov] x4 ,x is !n call$ au jus4 ,) ,sp9a*4--,prep>e & cook ! fric&eau z above2 & :5 done1 put "s bro? 9 ! pan aft] hav+ tak5 (f ! meat2 give "o boil2 turn 9 ! sp9a* au jus2 /ir on ! fire "o m9ute2 di% ! sp9a*2 place ! fric&eau on x1 & s]ve4 ,) ,sorrel4--,proce$ z ) sp9a* 9 e p>ticul>1 except t y s]ve on sorrel au jus in/ead ( sp9a*4 ,x makes a m delicate di% ) sorrel1 al?\gh excell5t ) sp9a*4 ,x may also be s]v$ ) gre5 peas au jus or a l'anglaise4 ,f9anci]e4--,:5 prep>$1 cook$1 & di%$ z direct$1 surr\nd x ) a f9anci]e g>niture1 & s]ve w>m4 ,j>d9i]e4--,aft] be+ cook$ & di%$1 put a ,mac$o9e g>niture ar\nd x1 & s]ve w>m4 ,,%\ld]4 ,bon$4--,lay ! %\ld] on ! table1 ! inside up1 split x j 9 ! middle1 l5g?wise1 & foll[+ ! middle ( ! bones2 remove ! flat bone at ! l>g] end fir/4 ,d ! same = ! rema9+ bone4 ,!n spread ! %\ld] op51 & salt & pepp] x4 ,fill ! inside ) sausage-meat2 roll x ( a r\nd %ape1 & :5 prop]ly ti$ ) tw9e1 roa/ or bake x1 z direct$ = roa/$ or bak$ veal4 ,x is !n di%$1 decorat$1 & s]v$ 9 ! same & e way z direct$ = roa/$ pieces ( veal4 ,x is an excell5t di% s]v$ on ei!r ( ! foll[+ purees3 beans1 cel]y1 l5tils1 peas1 potatoes1 sorrel1 sp9a*1 or tomatoes4 ,:5 s]v$ on a puree1 x may be decorat$ ) skew]s1 ! same z :5 s]v$ ) a g>niture4 ,x may also be s]v$ ) a piquante or poivrade sauce4 ,/uff$4--,bone ! %\ld] z direct$ above2 spread x op51 & salt & pepp] x1 also z direct$4 ,spread a coat ( sausage-meat on x1 ab\t "o-?ird ( an in* 9 ?ickness1 !n put a lay] ( salt pork on ! sausage-meat2 !n a lay] ( boil$ ham2 aga9 a lay] ( sausage-meat2 on ?is a lay] ( beef or %eep's tongue1 boil$4 ,! ham & tongue are cut 9 squ>e fillets1 ab\t "o-f\r? ( an in* broad & ab\t two in*es long4 ,! tongues may be fre% or salt$1 accord+ to ta/e4 ,:5 fill$1 roll x s z to give x a r\nd %ape2 wrap x up 9 a t[el & drop x 9 boil+ wat]1 to :i* y h add$ salt4 ,boil g5tly = ab\t f\r h\rs1 take ! kettle f ! fire & let cool4 ,:5 cold take ! %\ld] (f1 wipe x dry & s]ve ) meat jelly4 ,! jelly is *opp$1 or cut 9 fancy %apes1 or bo?4 ,"s *opp$ jelly may be plac$ all ar\nd ! meat1 & "s cut 9 fancy %apes ) a pa/e-cutt] or ) a knife1 & plac$ ov] x4 ,x may also be decorat$ ) skew]s1 z direct$ = roa/$ pieces ( veal4 ,en ,bellevue4--,:5 boil$ & cold1 prep>e x l a fillet ( beef en ,bellevue1 & s]ve4 ,,lo9 ,,or ,,leg ,,/ew$4 ,h 9 a /ewpan & on a sl[ fire ?ree or f\r tablespoonfuls ( sweet-oil2 :5 hot put ! lo9 91 turn x ov] till ( a yell[ color all ar\nd1 !n add a bay-leaf1 salt1 pepp]1 & a p9t ( w>m wat]2 simm] f\r h\rs1 & s]ve ) ! foll[+ sauce1 :i* y mu/ h prep>$ at ! same "t3 ,fry 9 butt] till ( a gold5 color t5 middl+-siz$ onions1 !n add to !m half a glass ( cl>et w9e1 two tablespoonfuls ( bro?1 & two ( ! juice ( ! lo91 t5 mu%rooms 7if h&y72 simm] till cook$1 & /ra94 ,mix ! sauce ) ! juice ( ! lo91 & put x on a di%1 place ! lo9 ^u x1 & s]ve ) ! onions & mu%rooms ar\nd ! meat4 ,9 case ! juice ( ! lo9 %\ld be f\nd too fat1 ?r[ 9 x 7& be=e mix+ x ) ! sauce7 a few drops ( cold wat]1 & skim (f ! fat4 ,! only ?+ to ?r[ away be=e mix+ is ! bay-leaf4 ,ano!r way1 or prep>$ ) a ,g>niture ( ,cabbages4--,put 9 a /ewpan & set on a good fire a piece ( butt] ! size ( an egg2 :5 melt$1 add f\r onions & two small c>rots1 cut 9 slices2 fry !m two or ?ree m9utes1 !n put ! lo9 91 ) half a bay-leaf1 wet ) w>m bro?2 !n subdue ! fire1 let simm] ab\t two h\rs & a half2 /ra9 ! sauce on a di%1 place ! meat on x1 & s]ve ) a g>niture ( cabbages ar\nd4 ,,cold ,,veal4 ,cut ! meat 9 slices & s]ve !m on a di%1 arrang$ accord+ to fancy1 & s]ve ) a piquante1 poivrade1 ,mayonnaise1 ,prov5cale1 ravigote1 or remolade sauce4 ,x may also be decorat$ & s]v$ l cold mutton1 9 v9aigrette4 ,ano!r way4--,put a piece ( butt] ! size ( an egg 9 a /ewpan & set on a good fire1 mix 9 :5 melt$ two teaspoonfuls ( fl\r1 /ir till ( a br[ni% color1 :5 add a saltspoonful ( *opp$ p>sley1 f\r leaves ( t>ragon1 salt1 pepp]1 & half a p9t ( bro? 7m or less ( ! above accord+ to ! quantity ( meat y h left71 boil ! :ole fifte5 m9utes2 !n1 if :at y h left is f an entire piece1 cut x 9 slices1 lay !m 9 ! pan1 & s]ve :5 w>m en\gh1 z x is4 ,if :at y h left is 9 pieces or slices1 y m]ely place !m 9 ! pan & s]ve ) ! sauce :5 w>m4 ,,bra94 ,to prep>e4--,put ! bra9 9 a b[l ( cold wat] & a tablespoonful ( v9eg> & leave x 9 f "o to two or ?ree h\rs1 t is1 till y are ready to use x1 b d n leave x m ?an five or six h\rs & n less ?an "o h\r4 ,take x (f1 remove ! ?9 sk9 & blood-vessels t are all ar\nd4 ,to boil4--,:5 prep>$1 put ! bra9 9 a small saucepan1 cov] x ) cold wat]2 add two tablespoonfuls ( v9eg>1 half an onion slic$1 ?ree /alks ( p>sley1 "o ( ?yme1 a bay-leaf1 six pepp]-corns1 "o clove1 salt1 boil ab\t five m9utes & take (f ! fire4 ,cut ea* half ( ! bra9 9 two1 f side to side2 place ! f\r pieces on a di%1 ! "p cut upw>d4 ,au ,beurre ,noir4--,:5 di%$ z above direct$1 put two ounces ( butt] 9 a fry+-pan & :5 melt$ turn into x two tablespoonfuls ( v9eg>1 boil two or ?ree m9utes1 !n ?r[ into x half a doz5 /alks ( p>sley1 take !m (f imm$iately ) a skimm]1 turn ! butt] & v9eg> ov] ! bra92 spread ! p>sley ar\nd1 & s]ve4 ,/ew$1 or 9 ,matelote4--,:5 prep>$ z direct$1 put x 9 a small saucepan & cov] x ) cl>et w9e2 add half an onion slic$1 "o clove ( g>lic1 "o clove1 two sprigs ( p>sley1 "o ( ?yme1 salt1 a bay-leaf1 six pepp]-corns1 & boil g5tly = ab\t fifte5 m9utes4 ,cut & di% x z direct$ above2 turn ! sauce ov] x ?r\gh a /ra9] & s]ve--x is und]/ood1 ! sauce 9 :i* x has be5 cook$4 ,fri$4--,prep>e z direct$1 cut 9 ab\t six slices1 dip !m 9 batt]1 & fry 9 hot fat4 7,see direction = ,fry+47 ,9 ,p\lette4--,prep>e & boil x z direct$1 split ea* half ( ! bra9 9 two or f\r pieces1 place !m ta/efully on a di%1 spread a p\lette sauce all ov]1 & s]ve w>m4 ,x may also be prep>$ & s]v$ ) a piquante sauce4 ,:5 ! piquante sauce is made1 put ! bra9 or bra9s 91 boil t5 m9utes1 & s]ve z x is4 ,,e>s4 ,!y are prep>$ 9 e way l calf's head4 ,,feet4 ,to boil4--,?r[ !m 9 boil+ wat] = five m9utes1 split !m 9 ! middle & l5g?wise aft] hav+ tak5 (f ! l>ge bone & hair1 & tie !m ) a /r+4 ,put a piece ( butt] ! size ( two walnuts 9 a /ewpan & set x on ! fire1 :5 melt$ add a teaspoonful ( *opp$ p>sley & gre5 onions1 half ( ea*1 a qu>t] ( a lemon cut 9 slices1 salt1 & pepp]1 !n ! feet2 wet ) a glass ( w>m wat]2 boil g5tly two or ?ree h\rs1 take f ! fire & :5 ne>ly cold dip !m 9 bread-crumbs1 place !m on a gridiron & set on a good fire1 ba/e slightly ) ! juice 9 :i* !y h cook$1 & s]ve ) fri$ p>sley ar\nd4 ,! same1 9 ,p\lette4--,prep>e & cook !m z above4 ,:5 y take !m f ! fire1 in/ead ( dipp+ !m 9 bread-crumbs1 put !m 9 a p\lette sauce1 simm] t5 m9utes1 & s]ve4 ,fri$4--,:5 boil$ & dra9$ dry1 dip !m 9 beat5 egg1 roll 9 bread-crumbs1 fry 9 hot fat1 & s]ve ) gre5 p>sley all ar\nd4 ,9 ,v9aigrette4--,boil !m z direct$ & dra9 !m dry4 ,:5 p]fectly cold1 s]ve !m ) a v9aigrette4 ,,calf',s ,,head4 ,h[ to prep>e4--,:5 ! hair is (f & ! :ole head well clean$ 7?is is g5]ally done by but*]s2 b if n1 ?r[ ! head 9 boil+ wat] = five m9utes & scrape ! hair (f ) a knife imm$iately aft] tak+ x f ! wat]71 put x !n 9 cold wat] = tw5ty-f\r h\rs 9 w9t] & t5 9 summ]1 *ang+ ! wat] two or ?ree times4 ,to boil4--,x may be boil$ :ole or aft] x is bon$4 ,if boil$ :ole1 cut a hole on ! top ( ! head & take (f ! bra9 )\t break+ x2 put x 9 cold wat] imm$iately & z direct$4 ,!n set ! head on ! fire 9 a saucepan1 cov]$ ) cold wat]1 salt1 "o onion slic$1 half a lemon1 f\r /alks ( p>sley1 "o ( ?yme1 a bay-leaf1 two cloves1 two cloves ( g>lic1 t5 pepp]-corns1 & two tablespoonfuls ( v9eg>2 boil g5tly till done4 ,bone x be=e us+ x4 ,:5 boil$ aft] be+ bon$1 ! bra9 is tak5 (f 9 ! same way z above & put 9 cold wat] also2 !n ! tongue is cut out & boil$ ) ! sk9 ( ! head1 etc41 ) ! same season+s z :5 boil$ :ole4 ,x is !n ready = use1 b leave x 9 ! wat] till want$2 x w\ld become t\gh if expos$ to ! air4 ,9 ,p\lette4--,put ab\t two ounces ( butt] 9 a saucepan1 set x on ! fire1 :5 melt$ turn 9 "o tablespoonful ( fl\r2 /ir1 & z soon z x comm5ces to turn yell[ add half a p9t ( bro?1 /ir aga91 & :5 ?ick5+1 add ! calf's head cut 9 r l>ge dice1 give "o boil1 take f ! fire1 add ! yolk ( an egg & ab\t a teaspoonful ( *opp$ p>sley1 /ir1 give ano!r boil1 & s]ve4 ,9 ,v9aigrette4--,leave x 9 ! wat] till p]fectly cold2 or1 if want$ imm$iately1 z soon z boil$1 take x (f & put 9 cold wat] to cool1 & use4 ,cut ! head 9 l>ge dice & s]ve x ) oil1 v9eg>1 salt1 pepp]1 mu/>d1 & p>sley *opp$4 ,broil$4--,prep>e & boil ! calf's head z direct$4 ,z soon z cool1 cut x 9 ab\t half a doz5 pieces1 dip !m 9 beat5 eggs1 roll !m 9 bread-crumbs1 & broil bo? sides till turn+ ( a gold5 color2 s]ve w>m ) a maitre d'hotel sauce1 or ) an*ovy or horse-radi% butt]4 ,fri$4--,calf's head may be fri$ z soon z prep>$ & boil$2 b mo/ g5]ally1 x is only :at has be5 left f ! day be=e t is fri$4 ,cut x 9 small pieces ab\t two in*es squ>e1 dip !m 9 melt$ butt]1 roll !m 9 bread-crumbs1 & fry !m 9 hot fat4 ,s]ve hot1 add+ lemon-juice :5 ! pieces ( calf's head are on ! di%4 ,en ,tortue1 or ,turtle-l4--,!re are two ways ( prep>+ calf's head en tortue3 #a4 ,:5 x is prep>$ & boil$ z direct$ above1 dra9 x dry1 cut x 9 pieces z = fry+ x2 put !m 9 a saucepan ) "o ounce ( butt]1 set on ! fire1 /ir = two m9utes1 add ne>ly a p9t ( ,madeira w9e1 simm] g5tly = ab\t half an h\r2 di% ! meat1 add a little lemon-juice all ov]1 & s]ve w>m4 ,"s qu5elles ( *ick5 may be plac$ all ar\nd1 z a decoration2 or a g>niture ( mu%rooms4 #b4 ,prep>e & boil ! calf's head2 dra9 x dry & cut x 9 pieces ab\t two in*es squ>e4 ,di% ! pieces ei!r m\nd-l1 or ar\nd ! di%1 "o lapp+ ov] ! o!r1 & turn ! foll[+ ov] x1 & s]ve w>m3 ,put a f9anci]e g>niture 9 a saucepan ) a p9t ( ,madeira w9e1 set on ! fire & boil g5tly = ab\t tw5ty m9utes2 take f ! fire1 spread ov] ! pieces ( calf's head1 & s]ve4 ,"s h>d-boil$ eggs cut 9 f\r or eight pieces1 l5g?wise1 may be plac$ all ar\nd ! di%2 or "s pickl$ cucumb]s1 cut 9 fancy pieces1 or "s qu5elles ( veal or *ick54 ,,he>t4 ,to prep>e4--,soak x 9 lukew>m wat] = ab\t ?ree h\rs1 trim x & free x f sk91 blood1 & small fibres2 !n dra9 & wipe x dry4 ,/uff or fill x ) sausage-meat1 to :i* y add previ\sly two or ?ree onions *opp$ f9e4 ,to cook4--,:5 ?us prep>$1 envelop x 9 butt]$ pap]1 set on ! spit be=e a good fire1 ba/e (t51 remove ! pap] a few m9utes be=e tak+ x f ! fire1 !n s]ve w>m ) a piquante1 poivrade1 or ravigote sauce4 ,x may also be s]v$ ) a v9aigrette4 ,to bake4--,:5 prep>$ z direct$ above1 put x 9 a bak+-pan2 spread a little butt] ov]1 put a little wat] 9 ! bakepan & set 9 a quick ov51 ba/e & turn ov] two or ?ree times1 & :5 done1 s]ve ) ! gravy & ! same sauces z if x 7 roa/$4 ,9 ,grat94--,soak1 dra9 & wipe x dry z direct$4 ,cut x 9 slices & put !m 9 a crock]y or o!r pan2 turn a :ite sauce all ov]1 !n spr9kle on half a gill ( v9eg> or ! juice ( a lemon1 du/ ) bread-crumbs1 put half a doz5 lumps ( butt]1 ea* ab\t ! size ( a hazelnut1 all ov]2 bake 9 a r quick ov54 ,,kidneys4 ,saute4--,:5 prep>$ z direct$ bel[1 cut x 9 pieces z direct$ = kidney 9 bro*ettes4 ,!n put a piece ( butt] ! size ( half an egg 9 a fry+-pan & set x on ! fire2 :5 melt$1 spr9kle 9 a teaspoonful ( fl\r1 /irr+ ) a wood5 spoon ! :ile1 add half a w9e-glass ( :ite w9e1 a tablespoonful ( bro?1 a p9* ( *opp$ p>sley1 salt & pepp]1 boil t5 m9utes & lay ! fillets 92 h a quick fire1 & z soon z cook$ di% !m1 spread ! sauce ov]1 spr9kle on a few drops ( lemon-juice1 & s]ve4 ,to prep>e4--,nev] cook a kidney except x be v fre%4 ,prep>e 9 ! foll[+ way1 a beef1 %eep1 or calf's kidney4 ,pig's kidneys are excell5t if !y h no disagreeable ta/e1 b x is v (t5 ! case4 ,! bad ta/e may be p>tly tak5 away by blan*+ ! kidney1 b x makes x t\gh & ta/eless2 x is bett] to ?r[ x away4 ,9 ,bro*ettes4--,split ! kidney 9 f\r l5g?wise1 & !n cut x 9 r small pieces4 ,cut fat salt pork 9 pieces ( ! same size z ! pieces ( kidney--! fatty "p ( ! kidney mu/ n be us$--!n salt & pepp] ! pieces ( kidney2 take a common skew] & run x ?r\gh a piece ( kidney1 !n ?r\gh a piece ( salt pork2 repeat ?is till ! skew] is full4 ,fill z _m skew]s z are necess>y till ! :ole kidney is us$2 & !n roa/ be=e a good fire1 ba/+ (t5 ) melt$ butt]4 ,s]ve w>m4 ,ano!r way4--,prep>e z above1 & in/ead ( roa/+1 put ! skew]s 9 a bake-pan1 spread a little butt] ov] ! kidney & salt pork1 cov] ! bottom ( ! pan only ) cold wat]1 & bake4 ,:ile 9 ! ov51 turn ov] & ba/e occasionally4 ,s]ve z ! above1 ) its gravy1 & w>m4 ,ano!r4--,skew] ! kidney1 or r pieces ( kidney & salt pork z above2 dip !m 9 beat5 egg1 roll !m 9 bread-crumbs1 & fry !m 9 hot fat4 ,s]ve w>m1 b )\t gravy4 ,,lights4 ,cut !m 9 f\r pieces1 soak & wa% !m ?ree or f\r times 9 lukew>m wat]1 *ang+ ! wat] ea* "t2 press !m ) ! h&s to extract all ! blood4 ,place ! lights 9 a /ewpan1 cov] !m ) cold wat]1 & set on a good fire2 boil two m9utes1 take !m (f1 ?r[ !m 9 cold wat]1 & dra9 !m2 cut ! lights 9 dice4 ,h butt] 9 a /ewpan on ! fire1 & :5 melt$1 lay ! lights 91 fry five m9utes1 keep+ !m toss$ ! :ile1 !n spr9kle on a tablespoonful ( fl\r1 /irr+ all ! "t ) a wood5 spoon2 p\r on1 little by little1 ab\t a p9t ( w>m bro?1 also a saltspoonful ( *opp$ p>sley1 a p9* ( allspice1 salt1 pepp]1 a bay-leaf1 & sprig ( ?yme2 h a brisk fire1 & :5 ab\t half done1 add f\r or five mu%rooms1 & eight small onions4 ,:5 ! :ole is cook$1 take (f bay-leaf & ?yme1 !n take f ! fire1 beat two yolks ( eggs ) a tablespoonful ( v9eg>1 & mix ) ! :ole1 turn on a di%1 & s]ve4 ,,calf',s ,,liv]4 ,h[ to prep>e4--,h wat]1 ) a little salt1 on ! fire1 & at ! fir/ boil+1 ?r[ ! liv] 9 = ab\t five m9utes1 & dra9 x4 ,h[ to improve ! ,liv] be=e cook+ x4--,put 9 a ture5 two tablespoonfuls ( sweet-oil1 a bay-leaf brok5 9 f\r pieces1 two sprigs ( ?yme1 f\r ( p>sley *opp$ f9e1 a gre5 onion also *opp$ f9e1 salt1 & pepp]2 lay ! liv] on ! :ole1 & leave x f f\r to six h\rs1 turn+ x ov] two or ?ree times4 ,h[ to cook1 roa/$4--,envelop ! liv] ) butt]$ pap]1 place x on ! spit be=e a good fire1 ba/e (t5 ) ! oil f ! ture51 aft] hav+ tak5 (f bay-leaf & ?yme4 ,a few m9utes be=e x is done1 take ! pap] (f1 ba/e cont9ually ) ! dripp+s till well cook$1 & s]ve x ) ! gravy4 ,x may also be s]v$ ) a piquante or poivrade sauce4 ,x takes f ?irty-five to =ty-five m9utes to roa/ x4 ,! same1 saute4--,put two ounces ( butt] 9 a fry+-pan1 & set x on a %>p fire2 :5 melt$1 add a teaspoonful ( *opp$ p>sley & gre5 onions1 !n ! liv] cut 9 slices 7aft] hav+ be5 prep>$ z above72 spr9kle on a saltspoonful ( fl\r1 !n half a w9e-glass ( w>m bro?1 same ( cl>et w9e1 salt1 pepp]1 & a p9* ( allspice2 s]ve :5 done4 ,x takes only f t5 to twelve m9utes = ! :ole process4 ,! same1 9 ! ,ov54--,put two ounces ( butt] 9 a fry+-pan on a %>p fire2 :5 hot1 put ! liv] 9 7aft] hav+ be5 boil$ z direct$ above1 & aft] hav+ cut x 9 pieces72 fry x five m9utes1 turn+ ov] once only2 !n take f ! fire1 salt bo? sides ( ! slices1 place !m on a w>m di%1 putt+ on ea* slice a little butt] knead$ ) *opp$ p>sley1 salt1 & pepp]2 put two or ?ree m9utes 9 a w>m ov51 take (f1 spr9kle on ! :ole ! juice ( half a lemon1 & s]ve 9 ! di% 9 :i* x has cook$4 ,! same1 /ew$4--,boil ! liv] z direct$ above1 & :5 dra9$ & cold1 l>d x well4 ,h butt] 9 a fry+-pan on a brisk fire2 :5 hot1 put ! liv] 9 = ab\t five m9utes1 turn+ x ov] on e side4 ,h 9 a /ewpan f\r ounces ( bacon cut 9 dice2 set x on a good fire1 & :5 hot1 lay ! liv] 92 !n add a glass ( w>m bro?1 same ( :ite w9e1 a bay-leaf1 a sprig ( ?yme1 two ( p>sley1 a clove ( g>lic1 two cloves1 & a small c>rot cut 9 two2 cov] ! /ewpan1 subdue ! fire1 & let simm] ?ree h\rs2 /ir n[ & !n1 place ! liv] on a di%1 /ra9 ! sauce on x1 & s]ve4 ,,calf',s ,,pluck4 ,put ! pluck 9 cold wat] = twelve h\rs 9 w9t] & f\r 9 summ]2 *ange ! wat] once1 dra91 & ?r[ x 9 boil+ wat] = t5 or fifte5 m9utes2 take (f & ?r[ 9 cold wat] to cool1 & dra9 x4 ,cut ! pluck 9 pieces1 & cook x l calf's head1 & s]ve ) ! same sauce4 ,,calf',s ,,tail4 ,take two tails1 cut ea* 9 two1 ?r[ !m 9 boil+ wat] = ?ree m9utes1 & dra94 ,cut a cabbage 9 two1 trim (f ! /ump1 ?r[ ! two halves 9 boil+ wat]1 ) a little salt1 = fifte5 m9utes1 & dra9 x4 ,put 9 a ture5 ! tails1 cabbage1 six ounces ( lean bacon1 two sprigs ( p>sley *opp$ f9e1 same quantity ( gre5 onions1 two cloves1 a little piece ( nutmeg1 a clove ( g>lic1 salt1 & pepp]2 cov] ! :ole ) half bro? & half wat]1 & boil g5tly till cook$4 ,!n take (f cloves1 nutmeg1 & g>lic1 turn ! rema9d] on a di%1 & s]ve4 ,,tongue4 ,prep>e1 cook1 & s]ve a calf's tongue1 9 ! same & e way l a fre% beef's tongue4 ,! only diff]5ce is1 t1 be+ small]1 x is seldom decorat$4 ,x may be split 9 two1 l5g?wise & ne>ly ?r\gh1 op5$ & s]v$ ?us1 ) slices ( pickl$ cucumb]s4 ,,sweetbreads4 ,to prep>e4--,soak !m 9 cold wat] = ab\t an h\r4 ,take (f & remove ! sk9 & bloody vessels t are all ar\nd4 ,= two sweetbreads set ab\t "o p9t ( wat] on ! fire 9 a small saucepan ) salt1 a tablespoonful ( v9eg>1 a few slices ( onion1 six pepp]-corns1 a clove ( g>lic1 two cloves1 six sprigs ( p>sley1 "o ( ?yme1 & a bay-leaf2 boil two m9utes1 drop ! sweetbreads 91 boil "o m9ute & take !m (f4 ,drop !m imm$iately 9 cold wat] & leave !m 9 = f two m9utes to an h\r4 ,put !m on a flat surface ) a bo>d ov]1 & leave !m ?us till !y are p]fectly cold & r flatt5$4 ,au ,jus4--,trim !m a little1 s z to give !m a bett] appe>ance4 ,l>d ! top or smoo? side1 !n butt] ! bottom ( a pan1 spread a few slices ( onion on ! butt]2 add a bay-leaf1 a clove1 two /alks ( p>sley2 place ! sweetbreads on ! :ole1 ! l>d$ side up1 cov] ! pan & set on a good fire1 or 9 a r w>m ov52 ab\t t5 m9utes aft]1 add two or ?ree tablespoonfuls ( bro?1 ba/e n[ & !n till done4 ,if ! bro? is absorb$ be=e ! sweetbreads are done1 add "s m4 ,di% ! sweetbreads1 turn ! gravy ov] !m ?r\gh a /ra9]1 & s]ve4 ,ano!r way4--,prep>e z above direct$2 !n1 in/ead ( l>d+ x1 y knead well toge!r two ounces ( butt]1 a teaspoonful ( %allots & p>sley well *opp$1 half a clove ( g>lic1 salt1 & pepp]2 place ! :ole 9 a /ewpan1 ) ! sweetbreads on x1 & ?9 slices ( bacon on ! sweetbreads2 set ! pan on a good fire1 & add !n half a glass ( bro?1 same ( :ite w9e2 simm] till cook$2 di% ! sweetbreads1 ?r[ a few drops ( cold wat] 9 ! sauce1 skim (f ! fat1 /ra9 ! sauce on ! sweetbreads1 & s]ve4 ,:5 ! sweetbreads au jus are di%$ z direct$1 place ta/efully1 all ar\nd1 ei!r ( ! foll[+ g>nitures3 caulifl[]1 *ick5-combs1 duxelle1 f9anci]e1 mu%rooms1 liv]1 ,mac$o9e1 qu5elles1 & truffles4 ,besides ^! g>nitures1 ! sweetbreads may be decorat$ ) small skew]s1 run ?r\gh a boil$ craw-fi% & a small qu5elle ( *ick5 or ( veal4 ,"o or two skew]s may be /uck 9 ea* sweetbread4 ,! sweetbreads1 :5 sev]al are s]v$ at a "t1 may be plac$ on ! di%1 ei!r ar\nd x1 =m+ a k9d ( cr[n1 or =m+ a pyramid1 or 9 any o!r way1 accord+ to fancy4 ,!y may also be s]v$ ) a sauce f9es h]bes4 ,,pork4 ,,to ,,select4 ,:5 ! r9d is t5d] & ?91 ! pork is "y2 :5 ?ick & h>d1 x is old4 ,to be good1 ! meat mu/ be s(t1 & h a fre% & good appe>ance4 ,we d n ?9k x necess>y to indicate "h h[ to make black pudd+s1 *itt]l+s1 ,bologna1 & o!r sausages4 ,x is ne>ly1 if n q impossible1 = a p]son hav+ no practice 9 x1 to make !m edible2 x is bett] to buy !m ready made at pork-but*]s' %ops1 or to hire an exp]i5c$ p]son to make !m4 ,,*9e ,,& ,,fillet4 ,take a good *9e ( pork1 place x on ! spit be=e a %>p fire1 ba/e (t5 ) a little melt$ butt] fir/1 & !n ) ! dripp+s2 :5 prop]ly cook$1 s]ve x ) a v9aigrette1 ,rob]t1 piquante1 or poivrade sauce4 ,x w take f two to ?ree or f\r h\rs to roa/1 accord+ to ! size ( ! *9e4 ,,h[ ,,to ,,improve ,,! ,,*9e ,,( ,,pork4 ,place x 9 a crock]y vessel1 p\r on x two tablespoonfuls ( sweet-oil1 !n spr9kle on two teaspoonfuls or *opp$ p>sley1 also salt & pepp]1 two onions *opp$ f9e1 f\r cloves1 & two bay-leaves2 leave ?us tw5ty-f\r h\rs 9 w9t]1 & t5 9 summ]1 turn+ ov] two or ?ree times4 ,! ta/e ( ! meat is mu* improv$ by t process4 ,! oil may be us$ = ba/+ in/ead ( butt]4 ,bak$4--,put ! *9e 9 a bakepan1 spr9kle salt ov] x1 coy] ! bottom ( ! pan ) cold wat]1 & put 9 a r quick ov51 ba/e (t51 & 9 case !re %\ld be mu* fat 9 ! pan1 take x (f & add a little cold wat]4 ,:5 ov]done1 s]ve ) any ( ! foll[+ purees3 beans1 l5tils1 ,lima beans1 onions1 peas1 potatoes1 sorrel1 or sp9a*4 ,x may also be s]v$ ) ! foll[+ sauces3 f9es h]bes1 piquante1 poivrade1 ,prov5cale1 ravigote1 remolade1 ,rob]t1 t>ragon1 ,t>t>1 & v9aigrette4 ,x is s]v$ also ) a tomato-sauce4 ,make m sauce = pork ?an = o!r di%es1 & make ! tomato-sauce r ?ick by boil+ x g5tly = "s "t2 x ta/es bett] s ) pork4 ,always use mu/>d ) pork1 if y l x4 ,horse-radi%1 also1 is good ) x4 ,,cutlets4 ,flatt5 ! cutlets ) a *opp] 7!y may be improv$ 9 ! same way z ! *9e71 place !m on ! gridiron & set on a %>p fire2 turn ov] two or ?ree times1 & :5 prop]ly done1 s]ve !m ) a piquante1 ,rob]t1 or tomato-sauce1 add+ to !m "s slices ( pickl$ cucumb]s j be=e s]v+4 ,! same1 sautees4--,in/ead ( broil+ !m1 :5 prep>$ z above1 place !m 9 a fry+-pan ) a little butt]1 turn ov] two or ?ree times dur+ ! cook+1 & s]ve z ! above1 or on a puree ( sorrel4 ,,leg1 ,,roa/$4 ,h[ to improve x4--,take ! sk9 or r9d g5tly (f1 put ! leg 9 a crock]y vessel1 p\r on x ! foll[+ mixture3 a p9t ( :ite w9e1 two tablespoonfuls ( sweet-oil1 a bun* ( sage1 salt1 pepp]1 & a p9* ( grat$ nutmeg4 ,leave x ?us two days 9 w9t] & "o 9 summ]1 turn+ x ov] two or ?ree times dur+ ! process4 ,place ! leg on ! spit & put be=e a v %>p fire1 ba/e (t5 ) ! mixture f ! crock]y vessel1 or ) melt$ butt]1 & s]ve :5 cook$1 ) ! gravy /ra9$4 ,x w take ab\t two or two & a half h\rs to roa/ x4 ,bak$4--,bake & s]ve ! leg 9 ! same & e way z ! *9e1 ) purees & sauces4 ,any "p ( pork is prep>$ l *9e4 ,ham 9 hors-d'oeuvre4--,cut ! ham 9 small & ?9 slices1 place ! slices ta/efully on a di%1 ei!r ov]lapp+ or 9 pyramid1 or 9 any o!r fancy way1 & s]ve ) p>sley 9 ! middle or ar\nd4 ,slices ( lemon may also be s]v$ ) x1 ei!r ) ! p>sley or )\t x4 ,,ham4 ,to boil4--,sug>-cur$ are pref]r$ to o!rs4 ,scrape (f ! outside g5tly1 soak 9 cold wat] = f six to tw5ty-f\r h\rs1 take (f & wipe dry4 ,envelop x 9 a t[el & tie x4 ,place x 9 a kettle l>ge en\gh to hold x )\t b5d+ x2 cov] ) cold wat]2 season ) six small onions1 two c>rots1 f\r cloves1 two bay-leaves1 a h&ful or two plants ( p>sley1 two or ?ree /alks ( ?yme1 two ( cel]y1 two cloves ( g>lic 7a h&ful ( hay & half a bottle ( :ite w9e1 if h&y w\ld improve ! ta/e72 boil g5tly = f\r or five h\rs1 accord+ to ! size 7f\r h\rs = a t5-p\nd "o1 five = a fifte5-p\nd "o74 ,pay no att5tion to ! old say+ t x takes half an h\r to e p\nd4 ,take f ! fire1 remove ! t[el1 break (f & remove ! small bone at ! l>g] end ( x1 & )\t te>+ ! meat4 ,remove ! r9d also1 leav+ only ab\t two in*es ( x ne> ! small] end1 cutt+ x s t x w be d5tilat$4 ,to decorate4--,x is decorat$ 9 sev]al ways1 accord+ to ta/e & fancy4 ,if ! fat is n :ite aft] hav+ remov$ ! r9d1 spread a v ?9 coat ( l>d ov] x1 place ! ham on a di%1 ! fatty side up4 ,cut c>rots1 turnips1 & beets1 boil$ t5d]1 9 fancy %apes1 ) pa/e-cutt]s or ) a knife2 place !m ta/efully all ov] ! ham2 place also all ov] x "s p>sley1 cap]s1 & olives4 ,*op "s meat-jelly & put x all ar\nd ! di%1 & s]ve4 ,9 c>v+ x1 scrape back ! l>d & vegetables1 slice1 & s]ve4 ,ano!r4--,:5 boil$1 trimm$1 & ! r9d remov$1 put x 9 ! ov5 = ab\t tw5ty m9utes1 ba/+ ! :ile ) a ,madeira sauce4 ,s]ve ) ! sauce4 ,any k9d ( puree may be s]v$ ) x4 ,ano!r4--,:5 trimm$ & soak$ 9 wat] z direct$1 boil x ) half w9e & half wat]3 ! same season+s z :5 boil$ 9 wat]4 ,use ei!r ,catawba1 ,saut]ne1 or ,rh9e w9e4 ,x makes x m exp5sive1 b x is excell5t4 ,x is s]v$ z :5 boil$ 9 wat]4 ,ano!r4--,boil x 9 cl>et w9e1 & :5 trimm$ & decorat$1 s]ve x ) a mu%room or a truffle sauce4 ,ano!r4--,boil1 trim1 & cut (f ! r9d z describ$ 9 ! above cases2 place ! frill1 & s]ve ) sp9a* au beurre4 ,illu/ration3 ,a1 skew]s2 ,b1 c>rot2 ,c1 truffle or mu%room2 ,d1 jelly2 ,e1 frill4 ,ano!r4--,boil & trim ! ham z above1 cut ! r9d 9 ! same way4 ,:at is left ( ! r9d is cut z se5 9 ! cut opposite3 t is1 "s small squ>e pieces are cut (f1 f place to place1 s t x resembles a *eck]bo>d2 /ick two or m skew]s 9 x1 glaze x ) ess5ce ( beef or ) sug>1 & s]ve ei!r on a tomato-sauce or on peas a l',anglaise4 ,ham ,engli% fa%ion4--,soak x 9 wat] & trim x z direct$4 ,make "s pa/e ) wat] & fl\r only2 spread a coat ( ?is pa/e all ov] ! ham1 & !n envelop x 9 butt]$ or oil$ pap]4 ,put x on ! spit & ba/e ) fat :ile x is roa/+4 ,roa/ x = ?ree or ?ree & a half h\rs1 accord+ to size2 remove ! pap] ab\t two h\rs aft] x has be5 tak5 f ! fire2 cut a hole 9 ! pa/e ab\t an in* 9 diamet] & on ! lean side2 p\r into x1 little by little1 half a p9t ( good ,madeira w9e1 cov] ! hole ) "s pa/e1 plac+ a b& ( pap] on x to prev5t x f fall+2 put ! ham back on ! spit = ab\t tw5ty m9utes1 & s]ve :ole ) ,madeira sauce4 ,we mean1 by s]v+ :ole1 ) ! pa/e ar\nd x1 b n ! pap]4 ,besides ! sauce1 "s gre5 vegetables1 boil$ only1 are s]v$ on sep>ate di%es1 b eat5 ) ! ham4 ,x is also s]v$ l game1 ) currant-jelly1 apple-sauce1 etc4 ,*ampagne ,sauce4--,proce$ z = ! above 9 e p>ticul>1 except t y use ,*ampagne in/ead ( ,madeira w9e1 & :5 done s]ve x ) a ,*ampagne sauce4 ,ano!r4--,x may be boil$ z direct$ above1 & s]v$ ) a ,*ampagne sauce also4 ,ano!r4--,:5 soak$ & dry1 put x 9 a crock]y vessel2 put on & all ar\nd x f\r onions *opp$ f9e1 two bay-leaves1 two sprigs ( ?yme1 a piece ( nutmeg1 & p\r on ! :ole a bottle ( :ite w9e2 cov] ! vessel z ne>ly air-tight z possible1 leave x ?us = ab\t tw5ty-f\r h\rs1 turn+ x ov] two or ?ree times1 s z to let e side take ! season+s4 ,place ! ham on ! spit be=e a good fire1 ba/e (t5 ) ! season+s f ! crock]y vessel1 & :5 done take x (f1 du/ x ) f9e rasp+s ( bread1 place x fifte5 m9utes 9 a sl[ ov51 /ra9 ! dripp+s1 boil !m till r$uc$ to a prop] ?ickness1 di% ! ham1 p\r ! dripp+s on x1 & s]ve4 ,,salt$ ,,pork4 ,! be/ & only prop] way to cook salt$ pork1 is1 to put x 9 a kettle1 entirely cov] x ) cold wat]1 boil g5tly till cook$1 & s]ve x ) a puree or ) a g>niture ( cabbage4 ,any ?+ else t y might put ) x w\ld r spoil ?an bett] x4 ,,pig',s ,,e>s4 ,h[ to prep>e4--,soak !m 9 w>m wat] = a few m9utes1 !n wa% & clean !m well1 & scrape ! hair (f1 if any4 ,boil$4--,:5 prep>$1 y ?r[ !m 9 boil+ wat] = two m9utes & take f ! fire2 add f\r onions = f\r e>s1 "o c>rot1 salt & pepp]2 leave j wat] en\gh to cov] ! :ole1 & :5 cook$1 dra94 ,s]ve !m on a puree ( beans or ( l5tils4 ,! same1 broil$4--,:5 clean$1 prep>$1 & cook$ z above1 j dip !m 9 beat5 eggs1 roll !m 9 bread-crumbs1 place on ! gridiron & on ! fire1 broil = ab\t two or ?ree m9utes2 !n s]ve !m ) a maitre d'hotel sauce4 ,,pig',s ,,feet4 ,broil$1 or a la ,sa9te ,m5eh\ld4--,split six feet 9 two1 l5g?wise1 & soak !m 9 tepid wat] = t5 m9utes1 !n envelop ea* 9 a piece ( l95 well ti$ or sew$2 place !m 9 a kettle or /ewpan ) f\r small onions1 f\r sprigs ( p>sley1 two ( ?yme1 two ( sweet basil1 two bay-leaves1 two cloves ( g>lic1 two cloves1 two small c>rots cut 9 pieces1 salt1 pepp]1 & half a p9t ( :ite w9e2 cov] ) cold wat]1 simm] ab\t six h\rs1 skim !m prop]ly1 fill ) boil+ wat] s z to h !m cov]$ all ! "t2 take f ! fire :5 cook$1 & :5 ne>ly cool take ! feet f ! kettle1 untie !m1 ?r[ away ! l951 & let !m cool4 ,dip ea* 9 melt$ butt] or 9 sweet-oil1 roll 9 bread-crumbs1 & place on a gridiron & on a good fire2 s]ve !m z !y are1 :5 prop]ly broil$4 ,/uff$4--,prep>e ! feet & cook !m z above4 ,:5 p]fectly cold1 remove ! long bone ( ea* half1 fill ! place ) sausage-meat2 dip ea* 9 melt$ butt] & yolk ( egg1 mix$ & season$ ) salt & pepp]1 roll 9 bread-crumbs1 & broil4 ,:ile !y are broil+1 ba/e !m ) melt$ butt]4 ,s]ve z !y are1 or ) meat-jelly1 or gravy4 ,/uff$ ) ,truffles4--,proce$ z ) ! above 9 e p>ticul>1 s f> z remov+ ! long bone ( ea* half1 s z to be ready = /uff+ !m4 ,cut truffles 9 small dice1 en\gh to half fill ! feet1 & put !m on ! fire 9 a small saucepan1 j cov]$ ) ,madeira w9e2 toss & /ir till ! w9e is absorb$ & ne>ly boil$ away1 !n add a little gravy1 /ir half a m9ute1 take f ! fire & let cool4 ,:5 cold1 fill ea* half foot till half full1 & f9i% ) sausage-meat2 !n dip 9 butt] & egg1 roll 9 crumbs1 broil & s]ve z ! above4 ,!y may be fill$ ) truffles only1 & s]v$ ) meat-jelly4 ,,pig',s ,,head4 ,soak 9 wat] & clean x well2 take all ! bones & fle% out2 !n cut ! fle% & ab\t "o p\nd ( salt pork 9 /rips1 :i* y put inside ( ! head1 well mix$ ) salt1 pepp]1 half a doz5 middl+-siz$ onions *opp$1 two teaspoonfuls ( *opp$ p>sley1 half a saltspoonful ( allspice1 two bay-leaves1 two sprigs ( ?yme1 a little sage1 & ! juice ( half a lemon2 lay x 9 a crock]y vessel = f f\r to six days4 ,envelop ! head 9 a t[el1 place x 9 a kettle ) eight small onions1 two c>rots cut 9 pieces1 salt1 pepp]1 f\r sprigs ( p>sley1 f\r ( ?yme1 f\r bay-leaves1 two cloves1 & a p9t ( :ite w9e2 cov] ) wat]1 set on ! fire1 & simm] f six to eight h\rs2 take f ! fire & dra91 take ! t[el (f & dra9 aga9 till dry & cold4 ,s]ve x ) sprigs ( gre5 p>sley ar\nd4 ,wild-,bo> l4--,prep>e1 /uff1 cook1 & all[ x to cool z ! "o prec$+2 !n place x on an oval di%1 ! e>s up1 ) "o or two skew]s to hold !m 9 place1 & also two or ?ree decorat$ skew]s 9 ! middle ( ! head & betwe5 ! eyes--n across1 b l5g?wise4 ,glaze x ) ess5ce ( beef1 by means ( a bru%2 make eyes ) meat-jelly1 :i* y cut ) a vegetable spoon1 & imitate ! tongue1 tee?1 & tusks ) butt] color$ ) co*9eal & knead$ ) fl\r4 ,cov] ! back "p ) jelly & skew]s ornam5t$ ) fl[]s or slices ( truffles1 or ) bo?4 ,"s jelly1 *opp$1 may also be plac$ all ar\nd1 & fl[]s 9 ! e>s & on ! eyes4 ,x is s]v$ z an entree1 or = supp]1 lun*1 or breakfa/4 ,,pig',s ,,kidneys4 ,prep>e1 cook1 & s]ve l calf's kidneys4 ,,pig',s ,,tail4 ,prep>e1 cook1 & s]ve l pig's e>s4 ,,pig',s ,,tongue4 ,prep>e1 cook1 & s]ve l beef tongue4 ,head-*eese4--,soak a pig's head 9 cold wat] = two or ?ree h\rs1 clean1 & !n cut ! :ole ( x1 e>s & tongue includ$1 9 /rips "o or two in*es long1 & !n put ! :ole ) ab\t two p\nds ( salt pork1 cut 9 /rips also1 9 a crock]y b[l1 season ) salt1 pepp]1 *opp$ onion1 *opp$ p>sley1 ?yme1 bay-leaf1 & sage1 *opp$ also1 ! juice ( a lemon1 & leave ?us = ab\t two or ?ree days1 turn+ x ov] occasionally4 ,!n put ! mixture 9 a m\ld or wrap x 9 a t[el & boil till done4 ,x mu/ be imm]s$ 9 ! wat]4 ,"s beet or %eep's tongue1 toge!r ) ! fle% ( *ick51 may be add$ to ! head4 ,:5 cook$ & cold1 if !re are any empty places1 !y may be fill$ ) meat-jelly4 ,x is s]v$ at late supp]s1 or at lun* & breakfa/4 ,x is always s]v$ cold1 ) p>sley ar\nd4 ,,suck+-,,pig4 ,a suck+-pig1 to be good1 mu/ be fat4 ,!n prop]ly clean$1 & ho(s (f1 clean ! inside1 leav+ ! kidneys2 skew] x1 put 9 x half a p\nd ( butt] knead$ ) *opp$ p>sley & gre5 onions1 f\r or five mu%rooms1 & two :ite onions ) a clove /uck 9 ea*2 place x on ! spit be=e a good fire1 ba/e (t5 ) melt$ butt] fir/1 & !n ) ! dripp+s1 & :5 done s]ve on a v9aigrette4 ,"s truffles may be add$ to ! season+1 if h&y2 x gives x a good ta/e4 ,bak$4--,/uff x z ! above1 place x 9 a bak+-pan ) j cold wat] en\gh to cov] ! bottom ( ! pan2 put x 9 a quick ov51 ba/e (t51 & :5 done s]ve ) a remolade or v9aigrette sauce4 ,:5 roa/$ or bak$1 place x on a di% ) slices ( truffles1 mu%rooms1 & p>sley all ar\nd4 ,run "s skew]s ?r\gh slices or truffles & :ole mu%rooms1 & plant !m 9 x l ! "o repres5t$ 9 ! cut on ! foll[+ page4 ,a small r$ apple is plac$ 9 ! m\? aft] x is cook$1 to make room = :i* a /one is plac$ 9 ! m\? be=e cook+ x1 9 ord] to keep ! m\? op54 ,x is s]v$ z w>m z possible4 ,illu/ration3 ,a1 skew]2 ,b1 slices ( truffles2 ,c1 mu%rooms ,bon$4--,a suck+-pig c be bon$ & fill$ j ! same z a turkey1 & cook$ & s]v$ alike also4 ,,p\ltry4 ,*ick5s1 ducks1 turkeys1 & geese mu/ be kill$ n less ?an tw5ty-f\r h\rs1 & n m ?an ?ree days 9 summ]1 nor less ?an two days nor m ?an six days 9 w9t]1 be=e cook+ !m4 ,,h[ ,,to ,,prep>e ,,& ,,clean4 ,to transport p\ltry1 see ,game4 ,p\lt]]s are ( ! op9ion t ! be/ & quicke/ way ( kill+ p\ltry is by cutt+ ! ?roat or ! tongue4 ,tie ! legs ( ! bird1 hang x by ! legs1 !n kill & let ble$4 ,"s cut ! head (f & ?r[ x away on ! gr\nd1 b ! poor ?+s d n die s fa/1 & !re=e suff] m4 ,z soon z ! ?roat or tongue is cut1 if ! head is held d[n ! bird dies soon]1 z x all[s ! blood to run m freely1 prev5t+ ! bird f b5d+ & twi/+ its neck1 & also f swall[+ its blood4 ,x is mu* bett] to pick ! bird dry4 ,by scald+1 ! sk9 is spoil$1 & v (t5 ! fle% ( a "y & t5d] *ick5 is spoil$ also1 be+ blan*$4 ,:5 pick$1 s+e ! bird c>efully1 9 ord] n to burn ! sk94 ,split ! sk9 on ! back ( ! neck1 f ! body to ne> ! head2 !n deta* ! sk9 f ! neck by pull+ x d[nw>d & ! neck upw>d2 x gives y pl5ty ( room to pull ! crop out1 :i* y d4 ,cut ! sk9 (f at ab\t ! middle ( ! neck1 & ! neck close to ! body2 t "p ( ! sk9 ( ! neck is left to cov] ! place :]e ! neck 0 cut (f1 by turn+ x on ! back ( ! bird1 & hold+ x ) tw9e 9 truss+4 ,make an incision "u ! rump1 l5g?wise1 & l>ge en\gh to draw ! bird easily4 ,:5 drawn1 wipe ! inside ( ! bird ) a t[el1 b d n wa% x1 except :5 y h brok5 ! gall-bladd]4 ,if t %\ld happ51 cut ! bird 9 pieces imm$iately & wa% well 9 lukew>m wat]2 nev] roa/ or prep>e :ole a bird t has _h ! gall-bladd] brok5 9 x 9 draw+ x4 ,saute x or prep>e x 9 fricassee4 ,if !re %\ld be any ?+ unclean on ! outside1 wipe x (f1 if possible1 or o!rwise cut ! place (f1 or wa% only ! unclean place4 ,a wa%$ bird is a v inf]ior article4 ,if y see t a bird _c be cleans$ prop]ly except by wa%+ x1 d n buy x4 ,,*ick54 ,to select4--,buy a *ick5 ) :ite fle% & pale-yell[ fat4 ,if "y1 ! cock has small spurs1 ! h5 has ! l[] "p ( ! legs & feet r s(t & smoo?2 ^? p>ts are r\gh 9 old ones4 ,if ! rump is h>d & /iff1 !y are fre% en\gh2 b if s(t1 x is necess>y to exam9e ! bird c>efully2 x might be ta9t$4 ,to truss4--,:5 prep>$ z direct$ = p\ltry1 put ! bird on ! table on its back1 & ) a *opp] or ) a r\nd /ick flatt5 ! brea/-bone1 :i* y break at a s+le bl[ if possible2 ! bird is mu* m sightly :5 s]v$4 ,cut ! legs (f j above ! fir/ jo9t1 or cut (f only half ( ! claws & trim (f ! ends ( ! w+s4 ,place ! bird on a table1 ! brea/ up & ! rump t[>d y4 ,pu% ! legs "u ! sk91 s t1 by hold+ !m p]p5dicul>ly & press+ on !m1 ! "p f ! second to ! ?ird jo9t is alongside ! *ick51 or horizontally4 ,!n run a truss+-ne$le1 ) tw9e atta*$ to x1 j above ! bone ( ! leg1 z ne> ! second jo9t z possible1 on ! side 7t[>d y7 ( ! bone ( ! leg t is p]p5dicul>1 ?r\gh ! leg 7:i* leg is ! left "o ( ! bird71 body1 & also ?r\gh ! bird1 & at ! same place1 t is1 z ne> ! second jo9t z possible4 ,turn ! bird upside d[n & ! neck t[>d y2 turn ! ends ( ! w+s on ! back1 z se5 9 ! cut 7p4 #bdj71 turn ! sk9 ( ! neck on ! back also1 betwe5 or "u ! w+s & 9 ord] to cov] ! place :]e ! neck has be5 cut (f1 !n run ! ne$le aga9 ?r\gh ! "r w+1 ! sk9 ( ! neck & "p ( ! body1 & ?r\gh ! o!r w+4 ,tie ! ends ( ! tw9e fa/ toge!r4 ,z x is1 ! legs ( ! bird1 :5 on its back1 are po9t+ upw>d4 ,b5d !m g5tly d[n till !y are p]p5dicul> & z se5 9 ! cut1 run ! truss+-ne$le ?r\gh bo? & also ?r\gh ! body1 above ! bones ( ! legs & "u ! end ( ! brea/-bone2 run x aga9 ! o!r way1 b "u ! bones ( ! legs1 tie ! two ends ( ! tw9e toge!r1 & y h a bird truss$ exactly l ! "o repres5t$ 9 ! cut on next page4 ,illu/ration ,ano!r way to truss is1 to cut only half ( ! claws1 in/ead ( cutt+ ! legs at ! fir/ jo9t2 b1 to truss ?us1 ! fir/ jo9t mu/ be p>tly cut z repres5t$ bel[4 ,if ! n]ve 7 n cut1 x w\ld contract 9 cook+1 & in/ead ( be+ /raight1 ! legs w\ld po9t upw>d4 ,illu/ration ,a bird /uff$ is truss$ exactly 9 ! same way z above1 ) ! exception t ! sk9 ( ! neck mu/ be sew$ up ) a truss+-ne$le be=e comm5c+ to truss ! legs1 & ! incision mu/ also be sew$ up z soon z fill$ & be=e truss+4 ,! tw9e us$ to sew & truss ! bird is remov$ j be=e di%+ x4 ,"s exp]im5ts h be5 made lately1 9 ,france1 to f9d out ! be/ way to kill *ick5s & make !m t5d]4 ,^? kill$ by electricity 7 m t5d] ?an any o!r1 b !y mu/ be cook$ imm$iately1 z !y become ta9t$ 9 a v %ort "t4 ,to blan*4--,:5 cut 9 pieces z direct$1 ?r[ x 9 boil+ wat] to :i* a little salt has be5 add$2 boil two m9utes & dra94 ,to cut4--,to make a *ick5 saute or 9 fricassee1 x is g5]ally cut into eight pieces2 ! two legs1 ! w+s1 "o piece ( ! brea/-bone1 & ?ree pieces ( ! back-bone4 ,! ends ( ! w+s1 ! l[] "p ( ! legs aft] be+ sk9n$ by w>m+ !m1 ! neck1 gizz>d1 he>t1 kidneys1 & head1 are put 9 ! s\p-kettle4 ,g5]ally ! bones ( ! legs above ! second jo9t are remov$ by break+ !m ) ! back ( a knife j above ! second jo9t4 ,! ends ( ! small bones ( ! ?ree pieces ( ! back-bone are trimm$ (f also4 ,to di% & s]ve4--,di% ! pieces 9 ! foll[+ ord]3 ! neck1 gizz>d1 ! =e "p ( ! back & ! l[ "p ( ! legs 9 ! middle2 !n "o leg on ea* side ( ! di%1 ) "o w+ beside ea*1 !n ! brea/ & h9d "p ( ! back1 & la/ly ! ends ( ! w+s at ! top4 ,if cut 9 eight pieces only1 place ! brea/-bone on ! middle ( ! di%1 ! h9d "p ( ! back-bone at "o end ( x & ! two o!rs at ! o!r end2 ! legs & w+s on ea* side4 ,boil$4--,a *ick5 is boil$ only :5 x is an old "o1 ^: t5d]ness is d\btful1 & :i* is n ne$$ to make bro? or consomme4 ,clean1 prep>e1 & truss x z direct$ = p\ltry4 ,br[n ! bird 9 a saucepan ) ab\t "o ounce ( butt]1 !n half cov] x ) cold wat]2 season ) a few slices ( onion1 same ( c>rot1 two cloves1 two /alks ( p>sley1 salt & pepp]4 ,boil g5tly ab\t "o h\r & a half1 & :5 done1 di% ! bird1 /ra9 ! sauce ov] x1 & s]ve w>m4 ,if ! sauce boils away1 add a little cold wat]2 & if !re is any fat on x1 skim x (f4 ,an old *ick5 may be cook$ especially to make a salad4 ,bon$4--,pick1 bone1 fill1 cook1 & s]ve a bon$ *ick5 exactly l a bon$ turkey2 ! only diff]5ce is1 t x requires less fill+1 be+ small]4 ,= an extra1 legs ( l>ge *ick5s may be bon$ & fill$ l ! *ick51 ! re/ be+ us$ = a fricassee4 ,broil$4--,"y1 or :at are call$ spr+ *ick5s1 are broil$2 an old "o w\ld n be z good4 ,to broil1 a *ick5 is split 9 two l5g?wise1 or ! back only is split1 s z to op5 x4 ,salt bo? sides & butt] !m slightly1 !n broil on a good b n %>p fire4 ,s]ve ) a maitre-d'hotel1 piquante1 or ravigote sauce4 ,broil$ hunt]-l4--,:5 clean$ & prep>$1 split ! *ick5 9 two l5g?wise & place x 9 a crock]y di% ) ! foll[+ season+s3 a teaspoonful ( p>sley *opp$ f9e1 a middl+-siz$ onion 9 slices1 two cloves1 salt1 pepp]1 a tablespoonful ( sweet-oil1 & ! juice ( half a lemon4 ,half an h\r aft] turn ! *ick5 ov]1 & aft] ano!r half h\r place ! above season+s all ar\nd ! *ick51 fa/5 !m ) pap]1 tie ! pap] ) tw9e1 & broil c>efully on a r sl[ fire1 & turn+ ov] two or ?ree times4 ,:5 done1 remove ! pap] 9 :i* !y are envelop$1 scrape (f ! slices )\t scrat*+ ! meat1 & s]ve z w>m z possible ) a maitre-d'hotel1 ravigote1 or ,madeira sauce4 ,:5 an old] *ick5 is prep>$ hunt]-l1 x is g5]ally s]v$ ) a ,t>t> sauce4 ,ano!r way4--,clean & prep>e a *ick5 z direct$4 ,cut ! neck (f1 also ! legs at ! fir/ jo9t1 split ! brea/ 9 two s z to op5 ! *ick51 & flatt5 x ) a *opp]4 ,put ab\t two ounces ( butt] 9 a saucepan & set x on ! fire2 :5 melt$1 add a teaspoonful ( *opp$ p>sley1 /ir = half a m9ute ) a wood5 spoon1 !n put ! *ick5 9 ) salt & pepp]2 :5 ab\t half fri$ on "o side1 turn x ov] & half fry ! o!r side2 !n take (f ! *ick51 roll x 9 *opp$ p>sley & bread-crumbs mix$ toge!r1 broil x prop]ly & s]ve on a ,t>t> sauce4 ,a *ick5 broil$ ei!r way above describ$ may also be s]v$ on a ,be*amel or on a cream sauce4 ,croquettes4--,! proportions t we give bel[ are = half a middl+-siz$ *ick54 ,a *ick5 may be cook$ especially to make croquettes1 b x is g5]ally made ) cold meat4 ,*op ! meat f9e4 ,*op f9e also half a middl+-siz$ onion2 fry x ) "o ounce ( butt]1 !n add half a tablespoonful ( fl\r1 /ir = half a m9ute1 !n add also ! *opp$ meat & a little ov] a gill ( bro?1 salt1 pepp]1 a p9* ( nutmeg1 /ir = ab\t two m9utes1 take f ! fire1 mix two yolks ( eggs ) x1 put back on ! fire = "o m9ute1 /irr+ ! :ile2 la/ly y add f\r mu%rooms *opp$1 or two truffles1 *opp$ also1 or bo?1 accord+ to ta/e2 d n put back on ! fire1 b turn ! mixture into a di%1 spread x & put x away to cool4 ,:5 p]fectly cold1 mix x well1 z ! upp] "p is m dry ?an ! re/2 put x 9 p>ts on ! pa/e-bo>d1 ab\t a tablespoonful = ea* "p4 ,h bread-crumbs on ! pa/e-bo>d1 roll ea* "p ( ! %ape y wi%2 ei!r r\nd l a small sausage1 or flat1 or ( a *op-%ape2 !n dip ea* croquette or "p 9 beat5 egg1 roll 9 bread-crumbs aga91 & fry 9 hot fat4 7,see ,fry+47 ,! be/ way to %ape !m1 is to roll ea* "p r\nd fir/ ) a few bread-crumbs1 !n ) a knife smoo? bo? ends1 :ile ) ! left h& y roll !m g5tly1 & if want$ flat1 /rike g5tly on !m ) ! blade ( a knife4 ,if want$ ( a *op-%ape1 :5 flat1 %ape ) ! h&s & /rike aga9 to flatt5 !m4 ,croquettes are made ) any k9d ( cold meat4 ,9 ,fricassee4--,clean1 prep>e1 & cut z direct$4 ,if ! fle% is n :ite1 blan* x4 ,put x 9 a saucepan1 cov] x ) bro? or cold wat] 7bro? is bett] ?an wat]71 set x on ! fire1 & add "o onion :ole1 & if cov]$ ) wat]1 add also a bun* ( season+s1 compos$ ( ?ree /alks ( p>sley1 "o ( ?yme1 a bay-leaf1 & "o clove1 boil g5tly till done4 ,put ab\t two ounces ( butt] 9 a saucepan ) "o tablespoonful ( fl\r1 set on ! fire1 /ir & mix :ile ! butt] is melt+2 !n turn ! bro? or wat] 9 :i* ! *ick5 has be5 cook$ into ?is pan ?r\gh a /ra9]1 add salt1 six mu%rooms slic$1 !n ! pieces ( *ick52 give "o boil1 di% ! pieces z direct$1 mix a yolk ( egg 9 ! sauce1 turn x ov] ! *ick51 & s]ve ) or )\t a bord] ( pa/e4 ,bord] ( ,pa/e4--,knead well toge!r1 s z to make a r ?ick pa/e1 two :ites ( eggs ) fl\r2 spread x ) a roll+-p9 9 a long /rip ab\t two in*es & a half broad & "o-fif? ( an in* ?ick4 ,trim ! sides if n /raight2 cut ?ree r[s ( holes 9 ! middle ) a fruit-cor]1 !n cut ! /rip ( pa/e 9 two1 l5g?wise & 9 ! middle ( ! middle r[ ( holes4 ,cut x aga9 across 9 pieces ab\t ?ree or f\r in*es long4 ,put x 9 a w>m place to dry till h>d en\gh to keep 9 %ape & /ill be pliable2 w>m ! di% on :i* y wi% to place x2 beat ! :ite ( an egg j a little ) a p9* ( sug>1 glaze ! /raight side ( ! pa/e ) x2 place x all ar\nd & on ! bord] ( ! di% ) ! d5tilat$ side up4 ,place ! pieces ( *ick5 inside ( ! bord] z direct$ above1 & s]ve4 ,! cut bel[ repres5ts ! bord]4 ,"o1 a1 is ! bord] be=e be+ cut 9 two1 & b :5 cut4 ,illu/ration ,x may seem difficult to place ! bord] at fir/1 b x w be easily done aft] hav+ tri$ once or twice1 & foll[+ ! directions previ\sly giv54 ,x is bett] to try :5 n 9 a hurry & be=e be+ want$2 t is1 be=e y wi% to s]ve x4 ,! bord] may be made & plac$ on a di% )\t a *ick51 x w be bett] = an exp]im5t4 ,9 ,fricassee a la *evali]e or ,p>isi5ne4--,:ile ! *ick5 is cook+ z direct$ = fricassee1 prep>e a g>niture ( *ick5-combs1 &1 :5 ! *ick5 is di%$1 place ! g>niture all ar\nd x1 & s]ve w>m4 ,a la ,francaise4--,:ile ! fricassee is be+ made1 prep>e a g>niture ( mu%rooms or "o ( truffles1 or bo?4 ,di% ! *ick5 z direct$1 place a g>niture ( mu%rooms or "o ( truffles1 or bo?1 ta/efully all ar\nd1 & s]ve w>m4 ,:5 a fricassee is made = sev]al p]sons1 ) two1 ?ree1 f\r1 or m *ick5s1 ?ree g>nitures may be plac$ ar\nd ! same di%1 &1 :5 c>efully & ta/efully arrang$1 x makes a sightly "o4 ,! ?ree g>nitures are1 g5]ally1 ( *ick5-combs1 mu%rooms1 & truffles2 !y may be also ( *ick5-combs1 qu5elles ( *ick51 & cr\tons2 or1 ( f9anci]e1 truffles1 & *ick5-combs2 or a boil$ craw-fi% "h & !re1 & two ( any ( ! above-m5tion$ g>nitures4 ,in/ead ( a g>niture1 x may be s]v$ ) a bord] ( rice4 7,see ,rice 9 ,bord]47 ,a la f9anci]e4--,?is is a fricassee ( *ick5 s]v$ ) a f9anci]e g>niture4 ,au supreme4--,*ick51 or r *ick5s1 au supreme is a fricassee made ) ! brea/s ( *ick5s only4 ,ea* side ( ! brea/-bone is c>efully deta*$ 9 two long pieces call$ fillets2 s t1 ) two *ick5s1 !re are eight pieces4 ,to deta* !m prop]ly1 split ! sk9 "r on ! brea/-bone f ! neck to ! rump1 !n pull x (f on bo? sides s z to h ! :ole brea/ sk9n$4 ,take hold ( "o w+ ) ! left h&1 &1 ) a %>p knife 9 ! "r1 split or cut ! jo9t (f c>efully1 we mean ! ?ird jo9t ( ! w+1 or t ne> ! body2 z soon z ! jo9t is cut1 by m]ely rais+ ! back ( ! knife1 leav+ ! edge on ! cut jo9t & press+ g5tly on ! *ick51 y easily pull (f ! l>g] "p ( ! half brea/2 deta* ! end ( ! o!r half ) ! po9t ( ! knife & pull x (f also4 ,d ! same = ! o!r side4 ,:5 ! brea/s or fillets are ?us deta*$1 prep>e !m z *ick5 9 fricassee1 & s]ve ) a bord] ( pa/e1 or ) "o ( rice1 z direct$ 9 ! receipts above1 & s]ve w>m4 ,:at is left ( ! *ick5s is put 9 ! bro?-kettle1 or us$ to make consomme4 ,ano!r supreme4--,deta* ! brea/s ( two *ick5s z above direct$1 !n prep>e ! eight pieces or fillets z direct$ = *ick5 saute4 ,t5 m9utes be=e tak+ f ! fire1 add & mix ) ! :ole two or ?ree truffles1 weigh+ at lea/ six ounces1 & slic$2 f9i% ! cool+1 & s]ve4 ,to s]ve4--,di% ! pieces ta/efully & accord+ to fancy1 & put ! di% away 9 a w>m place1 !n mix a supreme sauce ) :at y h left 9 ! pan1 sauce1 truffles1 etc41 boil ! :ole till r ?ick1 /irr+ cont9ually :ile x is boil+1 turn ov] ! pieces ( *ick51 & s]ve4 ,! supreme sauce us$ 9 t case is g5]ally made ) v ri* *ick5 gravy4 ,*ick5s au supreme is consid]$ a v re*]*e di%1 & x is a r exp5sive "o4 ,= a gr& d9n]1 ! brea/s ( six *ick5s are us$1 & all ! o!r p>ts ( ! *ick5 are us$ to make *ick5 gravy ) ri* bro?1 & t gravy is1 9 its turn1 us$ to make ! supreme sauce t is mix$ ) ! liquor 9 :i* ! *ick5 has cook$4 ,! bro? us$ to saute ! *ick5 is g5]ally ri*1 & v (t5 two p\nds ( truffles are us$ ) six *ick5s4 ,a la ,b\rguignonne4--,?is is a fricassee also1 b in/ead ( cov]+ ! *ick5 ) bro? or wat]1 x is cov]$ ) :ite w9e4 ,proce$1 = ! re/1 & s]ve z fricassee4 ,) ,c>rots4--,:ile y are cook+ a *ick5 9 fricassee1 prep>e a di% ( c>rots au jus or glaz$1 = ornam5t+ ! di%2 cut ! c>rots ) a vegetable spoon be=e cook+ !m4 ,di% ! *ick5 z direct$1 place ! c>rots ta/efully all ar\nd ! meat1 & s]ve w>m4 ,?is di% 0 devis$ by a monk1 & is (t5 call$ a la ,sa9t ,lamb]t4 ,a la ,royale4--,?is is ne>ly ! same z au supreme2 ! only diff]5ce is1 t ! pieces ( brea/ or fillets are l>d$ ) salt pork1 & !n cook$1 s]v$ & decorat$ ! same z describ$ = au supreme4 ,m>5go4--,clean1 prep>e1 & cut up ! *ick5 z = fricassee4 ,put 9 a /ewpan five teaspoonfuls ( sweet-oil1 & set on a good fire2 :5 hot1 put ! *ick5 9 ) salt & pepp]2 turn ov] once 9 a :ile1 till e piece is ( a gold5 color1 & ne>ly cook$1 !n add two sprigs ( p>sley1 "o ( ?yme1 a bay-leaf1 & "o clove1 ti$ toge!r ) tw9e2 add also ?ree or f\r mu%rooms cut 9 slices1 & if h&y ?ree or f\r truffles also cut 9 slices2 :5 ! :ole is cook$1 di% ! pieces ( *ick5 ?us3 ! neck & gizz>d1 ) ! =e "p ( ! back1 & ! l[ "p ( ! legs 9 ! middle1 "o leg on ea* side ( ! di% ) "o w+ beside ea*1 !n ! brea/ & h9d "p ( ! back1 & ! ends ( ! w+s at ! top4 ,h an ,italian sauce ready1 p\r x on ! *ick51 place on ! :ole ! pieces ( mu%rooms & truffles1 also "s cr\tons fri$ 9 butt]1 & s]ve4 ,) ,gre5 ,peas4--,clean1 prep>e1 & truss ! bird z direct$ = p\ltry1 !n cook x :ole z a /ew$ *ick5 above4 ,:5 done1 di% ! *ick51 place peas a l',anglaise all ar\nd1 /ra9 ! sauce ov] ! :ole1 & s]ve4 ,l>d$ ) ,truffles4--,clean1 prep>e1 & truss a fat *ick54 ,make ab\t two doz5 small pegs1 ) truffles1 ab\t half an in* long & "o-eigh? ( an in* 9 diamet]4 ,take a skew]1 make a hole 9 ! fle% ( ! brea/ ( ! *ick51 & put a truffle-peg into x4 ,put a doz5 pegs 9 ! same way on ea* side ( ! brea/-bone1 & cook & s]ve ! *ick54 ,x is ei!r boil$1 /ew$1 or roa/$1 & s]v$ z direct$ = ei!r4 ,) ,t>ragon4--,proce$ z = a /ew$ *ick51 ) ! exception t x is cook$ :ole aft] be+ truss$ z direct$ = p\ltry1 & aft] hav+ /uff$ x ) two ounces ( butt] knead$ ) half a doz5 /alks ( t>ragon *opp$ f9e4 ,s]ve ) a few /alks ( t>ragon ar\nd ! di%4 ,roa/$4--,clean1 prep>e1 & truss ! *ick5 z direct$4 ,place x on ! spit slightly salt$ & butt]$ all ar\nd1 or envelop x 9 butt]$ pap]1 or m]ely cov] ! brea/ ) ?9 slices ( salt pork ti$ ) tw9e4 ,ba/e (t51 at fir/ ) melt$ butt]1 & !n ) ! dripp+s4 ,if ! bird has be5 envelop$ ) pap]1 ! latt] mu/ be remov$ ab\t t5 m9utes be=e tak+ ! *ick5 f ! fire2 d ! same ) ! slices ( salt pork4 ,x takes f tw5ty-five m9utes to "o h\r to roa/ a *ick51 ) a good fire4 ,! "t dep5ds z mu* on ! quality ( ! bird z on ! size4 ,) a skew] or a small knife1 or m]ely by press+ on x ) ! f+]s1 anyone c le>n h[ to tell :5 done1 aft] hav+ roa/$ only two or ?ree4 ,ev5 by ! look ( x1 _m p]sons c tell4 ,) ,wat]-cress4--,di% ! *ick5 :5 roa/$1 put fre% wat]-cress all ar\nd1 remove ! fat f ! gravy1 :i* y turn ov] ! :ole2 add salt & pepp] to ta/e1 a little v9eg> or lemon-juice1 & s]ve w>m4 ,) ,sauces4--,:5 roa/$1 s]ve ) ! foll[+ sauces3 s\bise1 t>ragon1 oy/]1 tomato1 & ,prov5cale4 ,) ,g>nitures4--,di% ! bird :5 roa/$ z direct$1 & place "o ( ! foll[+ g>nitures ar\nd1 & s]ve w>m3 qu5elles ( *ick5 or ( veal1 ,mac$o9e1 & caulifl[]s4 ,) ,mac>oni4--,spread f\r ounces ( mac>oni au jus on a di%1 place ! roa/$ *ick5 on x1 & s]ve ! :ole w>m4 ,) ,butt]4--,x may be s]v$ ) its gravy & craw-fi% or lob/]-butt]4 ,) ,*e/nuts4--,:5 di%$1 surr\nd ! *ick5 ) *e/nuts glaz$1 & s]ve4 ,) ,pigeons4--,di% ! bird1 place f\r roa/$ pigeons ar\nd1 "o at ea* end & "o on ea* side2 fill ! int]vals ) gre5 peas au jus1 & s]ve w>m4 ,all ! above may be decorat$ ) skew]s4 ,run ! skew] 9 a *e/nut & !n 9 a craw-fi%2 or1 9 a qu5elle & !n 9 a *e/nut or craw-fi%2 or1 9 a *ick5-comb1 & 9 a qu5elle1 & /ick x on ! *ick54 ,two skew]s only = a *ick5 make a f9e decoration4 ,slices ( truffles1 ( mu%rooms1 & *ick5-combs1 make f9e z well z delici\s decorations4 ,bak$4--,put ! *ick5 9 a bak+-pan1 aft] be+ clean$1 prep>$1 & truss$4 ,salt & butt] ! brea/1 :i* mu/ be upw>d1 place a piece ( butt]$ pap] on x1 & a little cold wat] 9 ! bakepan4 ,set x 9 a w>m1 b n too quick ov52 ba/e (t5 ) ! liquor 9 ! pan4 ,if ! wat] & juice are absorb$ by ! heat1 add a little cold wat]1 s z to h liquor to ba/e )4 ,remove ! pap] ab\t t5 m9utes be=e tak+ f ! ov54 ,x takes ab\t =ty m9utes to cook a *ick5 ( middle size4 ,s]ve a bak$ *ick5 ) sauces & g>nitures1 & decorat$ ! same z if x 7 roa/$1 & z describ$ 9 ! above receipts4 ,saute4--,aft] be+ clean$ & prep>$ z direct$1 cut ! *ick5 9 pieces z = fricassee4 ,put x 9 a saucepan ) ab\t an ounce ( butt]2 set on ! fire1 /ir n[ & !n till x is ( a gold5 color & p\r (f ! fat1 if any is 9 ! saucepan4 ,add a tablespoonful ( fl\r & /ir half a m9ute1 !n add also bro? en\gh to ne>ly cov] ! meat1 half a p9t ( :ite w9e1 a bun* ( season+s compos$ ( f\r /alks ( p>sley1 "o ( ?yme1 half a bay-leaf1 & "o clove1 ! f\r ti$ toge!r ) tw9e2 add salt1 & "o onion :ole4 ,boil g5tly till done4 ,t5 m9utes be=e s]v+1 add half a doz5 mu%rooms4 ,di% ! pieces ( *ick5 z direct$ = fricassee1 place ! mu%rooms ov] !m1 /ra9 ! sauce all ov]1 & s]ve w>m4 ,if ! *ick5 is done be=e ! sauce is r$uc$ or is r ?ick1 di% ! meat & put x away 9 a w>m place1 boil ! re/ sl[ly till r$uc$1 & !n turn x ov] ! meat4 ,s]ve ) or )\t a bord]1 z 9 a fricassee4 ,truffles may be us$ in/ead ( mu%rooms1 if h&y1 or lik$4 ,wat] may be us$ in/ead ( bro?1 b x is inf]ior4 ,ano!r4--,to be good saute1 ! *ick5 mu/ be "y & t5d]4 ,clean1 prep>e1 & cut z direct$4 ,put ab\t "o ounce & a half ( butt] 9 a fry+-pan1 set x on ! fire1 & :5 melt$ put ! pieces ( *ick5 91 /ir n[ & !n till all ! pieces h a gold5 hue2 add a tablespoonful ( fl\r1 /ir aga9 = ab\t "o m9ute2 !n add also salt & pepp]1 half a p9t ( bro?1 or "o gill ( bro? & "o gill ( :ite w9e2 boil g5tly = five or six m9utes4 ,add aga9 a teaspoonful ( p>sley *opp$ f9e1 five or six mu%rooms cut 9 slices1 keep x boil+ g5tly till done1 & s]ve w>m4 ,if ! sauce is boil+ away1 or is f\nd too ?ick1 add a little bro?4 ,use ,*ampagne1 ,saut]ne1 or ,catawba w9e4 ,x is mu* bett] ) w9e ?an )\t4 ,ano!r4--,clean1 prep>e1 & cut ! *ick5 z = fricassee4 ,put x 9 a saucepan ) ab\t an ounce ( butt]1 set on ! fire1 /ir once 9 a :ile till all ! pieces are ( a f9e gold5 color2 !n p\r (f ! fat t may be 9 ! pan4 ,spr9kle a tablespoonful ( fl\r all ov] x1 & /ir = ab\t half a m9ute1 !n add ?ree or f\r %allots1 or two or ?ree small gre5 onions1 *opp$ f9e1 p>sley1 & ?ree or f\r mu%rooms1 bo? cut 9 small pieces1 a bun* ( season+s compos$ ( f\r sprigs ( p>sley1 "o ( ?yme1 a bay-leaf1 & "o clove1 salt1 & pepp]4 ,/ir (t5 till cook$1 & s]ve ) a few drops ( lemon-juice spr9kl$ on x :5 di%$4 ,di% z direct$ = fricassee4 ,/ew$4--,clean1 prep>e1 & cut ! *ick5 9 pieces z = fricassee4 ,br[n !m 9 a saucepan ) ab\t "o ounce ( butt]1 !n take ! pieces (f1 add half a tablespoonful ( fl\r to ! butt]1 /ir = "o m9ute1 !n add also ?ree or f\r mu%rooms 9 slices1 a small onion1 & half a doz5 sprigs ( p>sley *opp$ f9e1 /ir = two or ?ree m9utes1 !n cov] ) half a p9t ( :ite w9e & ! same ( bro?1 boil = t5 m9utes1 put ! pieces ( *ick5 back into ! pan1 boil g5tly till done1 & s]ve w>m z x is4 ,! pieces ( *ick5 are di%$ z direct$ = fricassee4 ,/uff$ ) ,bread4--,soak /ale bread 9 cold wat]1 & !n squeeze ! wat] out ( x4 ,put "o ounce ( butt] 9 a saucepan & set x on ! fire2 z soon z melt$1 add "o middl+-siz$ onion *opp$ f9e1 & /ir till x turns r yell[1 !n add ! bread1 /ir two m9utes2 add aga9 salt1 pepp]1 a p9* ( nutmeg1 two or ?ree tablespoonfuls ( bro?2 /ir aga9 two or ?ree m9utes1 take f ! fire1 mix 9 x a yolk ( egg1 put back on ! fire = half a m9ute1 /irr+ ! :ile1 take (f aga91 add a teaspoonful ( *opp$ p>sley1 & use4 ,fill ! crop 7we mean ! place :]e ! crop 07 & also ! body or inside ( ! bird ) ! above mixture1 truss x z direct$2 roa/ or bake x1 & s]ve ) ! gravy4 ,/uff$ ) ,sausage-meat4--,set a saucepan on ! fire ) ab\t half an ounce ( butt] 9 x2 :5 melt$ add an onion *opp$ f9e1 /ir1 &1 :5 ne>ly fri$1 add also ! he>t & liv] ( ! bird1 *opp$ f9e1 f\r1 six1 or eight ounces ( sausage-meat 7accord+ to ! size ( ! bird71 /ir = ab\t twelve m9utes1 take f ! fire1 mix a yolk ( egg ) x1 also f\r or five mu%rooms *opp$1 or "o or two truffles1 *opp$ also1 put back on ! fire = five m9utes1 /irr+ ! :ile1 take f ! fire aga91 fill ! prep>$ bird ) ! mixture1 & z above1 roa/ or bake x1 & s]ve x ) its gravy4 ,/uff$ ) ,*e/nuts4--,roa/ *e/nuts & sk9 !m1 remov+ also ! :ite envelope t is "u ! outside sk94 ,fill ! inside ( a clean$ & prep>$ *ick5 till half full1 add ab\t "o & a half ounces ( butt]1 f9i% ! fill+2 truss1 roa/ or bake z direct$1 & s]ve ! bird ) its gravy4 ,/uff$ ) ,truffles4--,! truffles1 be+ pres]v$1 d n require any prep>ation1 half a p\nd is en\gh = a middl+-siz$ *ick52 x is n necess>y to put any :]e ! crop 04 ,salt & pepp] ! inside ( ! bird1 & put 9 x also ab\t a teaspoonful ( p>sley *opp$ f9e1 !n ! truffles2 sew ! incision made to draw x2 truss x z direct$1 & roa/ or bake4 ,! same1 /ew$4--,:5 /uff$1 put f\r ounces ( salt pork cut 9 dice 9 a saucepan1 ) slices ( onion & c>rot1 place ! *ick5 on !m1 season ) f\r /alks ( p>sley1 "o ( ?yme1 a bay-leaf1 & "o clove ti$ toge!r2 half cov] x ) bro? & :ite w9e1 ( equal p>ts1 set on ! fire1 boil g5tly till done1 turn+ x ov] sev]al times4 ,di% ! bird1 /ra9 ! sauce ov] x1 & s]ve w>m4 ,aft] be+ /uff$ ) truffles1 x may be kept two days be=e cook+4 ,cold4--,:at is left f ! previ\s day's d9n] is kn[n "u ! "n ( cold meat4 ,= ab\t half a *ick5 put "o ounce ( butt] 9 a saucepan1 &1 :5 melt$1 turn into x a f9anci]e g>niture1 & half a p9t ( ,madeira w9e1 boil g5tly ab\t eight m9utes1 put ! cold *ick5 cut 9 pieces 9 x2 leave j long en\gh on ! fire to w>m x1 & s]ve4 ,if n a roa/$ or broil$ *ick51 or "p ( ei!r1 y m]ely w>m x 9 ! ba9-m>ie if possible1 or on ! fire1 & s]ve z x is4 ,if roa/$ or broil$1 x is s]v$ 9 blanquette1 ?us3 ,cut up ! meat 9 slices1 h 9 a /ewpan & on a good fire a piece ( butt] ! size ( two walnuts2 :5 melt$1 spr9kle 9 x a p9* ( fl\r1 /irr+ ) a wood5 spoon ! :ile2 !n p\r 9 also1 little by little1 two gills ( w>m bro?1 same ( boil+ wat]1 half a teaspoonful ( *opp$ p>sley1 salt1 pepp]1 & two or ?ree small onions fri$ 9 butt]2 boil fifte5 m9utes4 ,aft] t "t subdue ! fire1 place ! slices ( *ick5 9 ! pan1 & s]ve z x is :5 well w>m$4 ,in/ead ( onions1 slices ( pickl$ cucumb]s may be us$4 ,ano!r way4--,cut up ! *ick5 or "p ( x z = fricassee4 ,put a little butt] 9 a /ewpan & set on ! fire2 :5 melt$1 spr9kle 9 x a little fl\r1 half a teaspoonful ( *opp$ p>sley1 same ( *opp$ mu%rooms1 /ir ) a wood5 spoon ! :ile1 two or ?ree m9utes aft] :i* add two gills ( :ite w9e1 boil ! :ole fifte5 m9utes2 !n subdue ! fire1 put ! pieces ( *ick5 9 ! pan1 & s]ve z x is :5 w>m4 ,x may also1 aft] x is cut up1 be s]v$ cold1 ) an oil1 piquante1 or poivrade sauce4 ,! same1 9 ,fricassee4--,an old *ick5 t has be5 us$ to make bro?1 ei!r alone or ) beef1 :5 cool1 or ! next day1 may be prep>$ j z a spr+ *ick5 9 fricassee4 ,9 ,salad4--,x is made ) cold *ick51 roa/$ or bak$1 ) a :ole "o or "p ( x4 ,cut all ! meat 9 dice & put x 9 a b[l4 ,cut j z mu* roa/$ or bak$ veal 9 dice also1 & put ) ! *ick54 ,cut also ab\t z mu* table cel]y z *ick51 :i* put ) ! meat also4 ,season ) salt1 pepp]1 v9eg>1 & v little oil2 /ir & mix ! :ole well4 ,add also "s lettuce1 & mix aga9 g5tly4 ,put ! mixture !n on a platt]1 mak+ a small m\nd ) x2 spread a ,mayonnaise-sauce all ov] x2 decorate ) h>d-boil$ eggs1 cut 9 f\r or eight pieces1 l5g?wise2 also ) c5tre leaves ( lettuce1 cap]s1 boil$ beets1 & ev5 slices ( lemon4 ,a b>d-boil$ egg is cut across 9 two1 !n ) a %>p knife scallop ea* half1 inv]t !m & run a small skew] ?r\gh bo?1 s z to leave ! small] end ( bo? halves 9 ! middle & t\*+2 place ! egg "r 9 ! middle ( ! di%1 :5 ! ,mayonnaise is spread all ov]2 plant ! c5tre leaves ( a head ( lettuce 9 ! middle ( ! upp] half ( ! egg1 ) a few cap]s 9 x1 & s]ve4 ,"s use mu/>d ) a *ick5 salad2 x is really wrong1 because *ick5s & ,mayonnaise-sauce are too delicate to use mu/>d ) !m4 ,,capon4 ,a capon$ *ick5 is clean$1 prep>$1 cook$1 & s]v$ 9 ! same & e way z a common *ick54 ,a capon is almo/ always fat1 l>g] ?an an ord9>y *ick51 & has a m delicate & t5d] fle%4 ,roa/$ & s]v$ 9 ! diff]5t ways describ$ = *ick51 x makes a re*]*e di%1 also :5 /uff$ ) *e/nuts or truffles1 z a common *ick54 ,boil$4--,clean & prep>e z direct$ above2 rub ! fle%y "p ) lemon1 envelop x ) slices ( bacon1 place x 9 a /ewpan ) "o sprig ( p>sley1 "o ( ?yme1 a bay-leaf1 "o clove1 a small c>rot1 two onions1 salt1 & pepp]2 cov] ) half wat] & half bro?1 & set on a mod]ate fire4 ,:5 cook$1 take ! capon (f1 place x on a di%1 & set x 9 a w>m place2 !n boil ! sauce till x is r ?ick1 :5 /ra9 x on ! capon1 & s]ve4 ,! same1 ) ,rice4--,:5 clean$ & prep>$ z above1 y place ! capon 9 a /ewpan1 cov] x ) wat]1 add "o glass ( bro?1 a bay-leaf1 "o clove1 a sprig ( p>sley1 "o ( ?yme1 a small c>rot1 two onions1 salt1 & pepp]2 boil t5 m9utes1 !n add also ab\t f\r ounces ( rice1 soak$ 9 lukew>m wat] be=e us+ x1 & let simm] = two h\rs4 ,take ! capon (f1 & 9 case ! rice %\ld n be f\nd to be cook$ en\gh1 f9i% ! cook+ ( x2 !n take (f clove1 p>sley1 ?yme1 bay-leaf1 c>rot & onions1 p\r ! rema9d] on ! capon1 & s]ve4 ,,turkey4 ,tame & wild are prep>$ & s]v$ alike4 ,! legs ( a "y h5-turkey are black2 ! cock has small spurs1 & also black legs4 ,! %ort] ! neck ! bett] & fatt] ! bird4 ,an old h5 has r$ & r\gh legs2 ! cock also has long spurs4 ,! fatt] !y are ! bett]2 !y _c be too fat4 ,! broad] ! brea/ ! bett]2 ! sk9 mu/ be :ite4 ,x is fre% en\gh z long z ! legs are n /iff4 ,boil$4--,clean & prep>e turkey z direct$ = p\ltry4 ,put 9 a /ewpan1 l>ge en\gh to hold a turkey1 a piece ( butt] ! size ( a duck's egg1 also a teaspoonful ( *opp$ p>sley1 same ( gre5 onions1 & f\r or five mu%rooms2 set x on a good fire1 &1 z soon z ! butt] is hot1 lay ! turkey 92 turn ov] n[ & !n till ( a f9e gold5 color1 !n take x f ! pan1 cov] ! brea/ ) slices ( bacon ti$ ) tw9e1 & put x back 9 ! pan2 add a p9* ( allspice1 six small onions1 salt1 pepp]1 a glass ( :ite w9e1 & a p9t ( bro?2 simm] till cook$1 di% x1 /ra9 ! sauce on x1 & s]ve4 ,x takes ab\t two h\rs to cook a turkey ( middl+ size4 ,a little w>m bro? %\ld be add$1 9 case ! sauce boils away dur+ ! cook+4 ,roa/$4--,clean1 prep>e1 & truss a turkey z direct$ = p\ltry1 &1 if ! turkey is n fat1 ! brea/ may be l>d$ ) salt pork4 ,place x on ! spit be=e a %>p fire1 ba/+ (t5 ) melt$ butt] at fir/1 & !n ) ! dripp+s4 ,x may be envelop$ 9 butt]$ pap] & ti$ ) tw9e be=e plac+ x on ! spit2 ! pap] is remov$ t5 or fifte5 m9utes be=e tak+ f ! fire2 s]ve ) ! gravy1 aft] hav+ skimm$ ! fat (f4 ,"s fre% wat]-cress is plac$ all ar\nd x1 & on :i* y spr9kle v9eg> or lemon-juice4 ,a turkey may be s]v$ 9 e way z a roa/$ *ick5--) sauces1 g>nitures1 & decorat$ ) skew]s4 ,bak$4--,:5 clean$1 prep>$1 & truss$1 put ! turkey 9 a bak+-pan1 spread a little butt] on x1 put a little cold wat] 9 ! pan1 ! dep? ( ab\t two-eigh?s ( an in*1 spr9kle salt all ov]1 place a piece ( butt]$ pap] on x1 & put 9 a quick ov54 ,ba/e (t5 & turn ! bird ov] & r\nd1 if necess>y4 ,x takes f "o h\r & a half to two h\rs to cook a turkey1 accord+ to size1 quality1 & also accord+ to ! degree ( heat4 ,x is s]v$ ) ! gravy only1 aft] hav+ remov$ ! fat1 or ) sauces1 g>nitures1 & decorations1 describ$ = roa/$ *ick54 ,oy/]-,sauce4--,:5 roa/$ or bak$ z direct$1 s]ve w>m ) an oy/]-sauce4 ,) ,currant ,jelly4--,roa/ or bake x1 & !n s]ve x ) currant-jelly4 ,x is also s]v$ ) a cranb]ry-sauce4 ,/ew$4--,an old turkey is m t5d] /ew$ ?an cook$ 9 any o!r way4 ,! fle%y p>ts may be l>d$ ) salt pork1 if f\nd too lean4 ,put 9 a l>ge /ew-kettle half a p\nd ( bacon cut 9 slices1 f\r ounces ( knuckle ( veal1 ?ree sprigs ( p>sley1 two ( ?yme1 a bay-leaf1 six small onions1 "o c>rot1 cut 9 f\r pieces1 ?ree cloves1 "o clove ( g>lic1 salt1 pepp]1 & !n ! turkey2 wet ) a p9t ( :ite w9e1 same ( bro?1 cov] z ne>ly air-tight z y c1 place 9 a mod]ately heat$ ov5 or on a mod]ate fire1 let simm] 7n boil7 ab\t two h\rs & a half1 !n turn x ov]1 put back on ! fire or 9 ! ov5 = ano!r two h\rs & a half1 aft] :i* di% ! turkey2 /ra9 ! sauce & put x back on ! fire to r$uce x to a jelly1 :i* y spread on x1 & s]ve4 ,_m connoisseurs pref] ! turkey s]v$ ?us :5 cold2 x does n co/ any ?+ to try x1 & x is v h&y = a gr& d9n]1 z x may be prep>$ "o or two days 9 advance1 & is j z good1 if kept 9 a refrig]ator4 ,/uff$ ) ,*e/nuts4--,roa/ *e/nuts en\gh to fill ! bird4 ,sk9 !m & remove also ! :ite sk9 "u ! out] "o4 ,fill ! turkey ) !m1 aft] hav+ clean$ & prep>$ x2 :5 ab\t half full1 put 9 x also f f\r to six ounces ( butt]2 f9i% ! fill+ ) *e/nuts2 sew x up1 truss x z direct$1 & roa/ or bake x4 ,s]ve ) ! gravy only4 ,/uff$ ) ,truffles4--,*op f9e ab\t f\r ounces ( truffles1 & put !m 9 a /ewpan ) ab\t a p\nd ( salt pork cut 9 dice2 set x on a mod]ate fire2 add salt1 pepp]1 a little grat$ nutmeg1 a bay-leaf1 a p9* ( allspice1 & a p9* ( dri$ ?yme2 :5 hot1 add also ab\t two p\nds ( truffles1 boil fifte5 m9utes1 toss+ n[ & !n1 & take f ! fire4 ,:5 ne>ly cool1 put ! :ole 9 ! turkey & sew x up2 leave x ?us1 if fre%1 f\r days 9 w9t] & "o or two 9 summ]2 if n fre%1 leave x a %ort] "t4 ,roa/ or bake x z direct$ above1 & s]ve ) ! gravy1 fre$ f ! fat "p4 ,?is di% is consid]$ exquisite by epicures4 ,/uff$ ) ,sausage-meat4--,proce$ z = *ick5 /uff$1 9 e p>ticul>4 ,) ,salt ,pork4--,place ?9 slices ( salt pork on ! brea/ ( a prep>$ turkey1 cov]+ x entirely1 & fa/5+ ! slices ) tw9e2 !n ! turkey is roa/$ or bak$1 & s]v$ ) ! gravy4 ,! slices may be remov$ a little be=e tak+ f ! fire1 9 ord] to color ! meat4 ,bon$4--,buy a good turkey1 nei!r too old nor too fat1 & pick$ dry4 ,s+e ! bird1 b d n draw x4 ,cut ! neck (f ab\t "o in* & a half f ! body4 ,cut also ! w+s (f j above ! second jo9t1 & ! legs j above ! fir/ jo9t2 ! ?ird jo9t is ! "o ne>e/ ! body4 ,split ! sk9 f ! end ( ! neck to ! rump2 use a small %>p-po9t$ knife2 comm5ce to run ! knife betwe5 ! bones & fle%1 on "o side1 till y come to ! ?ird jo9t ( ! w+s & legs4 ,by twi/+ & rais+ bo? w+s & leg1 b "o at a "t1 y easily crack ! jo9t1 & !n sep>ate x f ! body ) ! knife4 ,cont9ue to run ! knife betwe5 ! bones & fle%1 on ! same side1 till y come to ! brea/-bone4 ,d ! same on ! o!r side4 ,pull out ! crop & cut (f ! rump f ! body1 b )\t t\*+ ! sk91 z ! rump mu/ come (f ) ! sk9 & fle%4 ,!n by tak+ hold ( ! bird by ! neck ) ! left h&1 & pull+ ! sk9 g5tly d[n ) ! "r1 y p>tly uncov] ! upp] "p ( ! brea/-bone2 !n aga9 run ! knife betwe5 t bone & ! fle%1 on bo? sides1 till y come ne>ly to ! end or edge ( ! bone4 ,!n lay ! bird on its back1 h somebody to take hold ( x by ! neck1 hav+ ! brea/ ( ! bird t[>d y4 ,all along ! edge ( ! brea/-bone !re is no fle% betwe5 ! bone & ! sk94 ,! bird be+ held z describ$ above1 take hold ( ! sk9 ( ! neck ) y\r left h&1 pull+ g5tly d[nw>d1 & ) ! knife deta*+ ! sk9 c>efully f ! bone1 ! c>cass com+ (f :ole4 ,place ! bird on ! table1 ! inside up1 pull out ! bones ( ! w+s & legs1 scrap+ ! fle% an ar\nd s z to leave x atta*$ to ! re/2 pull or scrape (f all ! t5dons ( ! legs2 pu% legs & w+s inside ! bird2 see t ! rump is clean2 cut (f ! r+ "u x if necess>y4 ,we w>rant t anybody1 ) an ord9>y am\nt ( natural capacity1 c bone a turkey or o!r bird by foll[+ our directions ) c>e4 ,we recomm5d p]sons do+ x = ! fir/ "t n to attempt to d x fa/4 ,n[ h at h& ab\t two p\nds ( sausage-meat season$ z direct$1 two p\nds ( boil$ ham1 half a doz5 boil$ %eep's tongues or a smok$ beef tongue 7b really ! =m] is bett]71 a p\nd & a half ( salt pork1 & half a p\nd ( truffles slic$ 7! latt] if h&y & if lik$74 ,cut ! ham1 tongues1 & salt pork 9 /rips ab\t f\r in*es long1 "o in* broad1 & a qu>t] ( an in* ?ick4 ,spread ! bird on ! table1 ! inside up & ! rump t[>d y2 salt & pepp] x2 place ?ree or f\r slices ( salt pork "h & !re on x1 !n a lay] ( sausage-meat1 /rips ( ham & tongue & salt pork alt]nately on ! sausage-meat1 slices ( truffles if us$1 aga9 sausage-meat1 ham1 etc41 till !re is en\gh to fill ! bird well2 t is1 by br++ ! two sides ( ! sk9 toge!r1 giv+ ! bird a r\nd =m1 x is p]fectly full4 ,x is impossible to give exact proportions2 x dep5ds n only on ! size ( ! bird1 b also on ! quality & degree ( fatness ( ! bird4 ,9 two ( ! same weight1 "o may require m ?an ! o!r to fill x4 ,:5 fill$1 & :5 ! two sides ( ! sk9 are br\ght toge!r z describ$ above1 sew up ! cut ) a truss+-ne$le & tw9e4 ,wrap up ! bird tightly 9 a t[el1 tie ! t[el ) a /r+1 & run ! /r+ all ar\nd ! t[el to prev5t x f op5+ at all4 ,take a kettle or saucepan ( an oval %ape & l>ge en\gh to hold ! bird1 put en\gh cold wat] 9 x to cov] ! bird1 also all ! bones ( ! bird 7brok5 9 pieces71 a small piece ( lean beef1 say "o p\nd1 a few /alks ( p>sley1 two ( ?yme1 two cloves1 two cloves ( g>lic1 a bay-leaf1 twelve pepp]-corns1 a middl+-siz$ c>rot slic$1 half a turnip1 & salt4 ,set on ! fire1 & at ! fir/ boil+ put ! bird 92 boil g5tly = ab\t ?ree h\rs if x is a turkey ( middl+ size1 two h\rs = a middl+-siz$ *ick54 ,:5 done x p>tly floats2 t is1 ! upp] "p is above ! liquor4 ,take x f ! pan1 take ! t[el (f & r9se x 9 cold wat]2 wrap ! bird up 9 ! t[el aga9 & 9 ! same way z be=e2 place x on a l>ge di%1 ) ! seam or back "u2 put ano!r plate or di% ov] x ) a weight on x1 & leave ?us ov]night 9 a cool place4 ,! next morn+ ! bird w be p]fectly cold & r flatt5$2 !n remove ! t[el1 also ! tw9e ) :i* x has be5 sew$1 place x on ! di% on :i* x is to be s]v$1 ! brea/ upw>d2 glaze x ) ess5ce ( beef or glace2 decorate ) meat-jelly1 & s]ve4 ,h[ to decorate ) ,jelly4--,:5 ! jelly is congeal$ & c be cut ) a knife1 *op "s ( x on a co>se t[el & put x all ar\nd ! bird1 ab\t half an in* ?ick2 cut "s 9 slices ab\t a qu>t] ( an in* 9 ?ickness2 cut ^! aga9 ) pa/e-cutt]s 9 diff]5t %apes1 accord+ to fancy1 & place x ov] ! bird1 also accord+ to fancy2 aga9 cut "s ( x 9 slices ab\t "o in* broad1 a qu>t] ( an in* ?ick & ( any l5g?1 & cut out ( ^! la/ ones pieces ( a triangul> %ape1 :i* put all ar\nd ! bord] ( ! di%1 plac$ s t "o po9t ( ea* piece is turn$ t[>d ! edge ( ! di% & ! two o!r po9ts t\* ! o!r pieces on bo? sides2 !n y h an ind5t$ bord] ( jelly4 ,:5 ! jelly is fancifully & ta/efully arrang$1 x makes a sightly di%4 ,x is always s]v$ cold = breakfa/1 lun*1 or supp]4 ,9 summ] ! jelly melts1 & _c be us$ z a decoration4 ,a bon$ bird is !n s]v$ )\t jelly4 ,! bird is cut 9 slices1 & "s jelly is s]v$ ) ea* slice4 ,cold4--,a turkey1 be+ a l>ge bird1 is seldom entirely eat5 ! day x is s]v$1 & v (t5 m ?an half ( x is left = ! next day4 ,:at is left may be prep>$ 9 diff]5t ways4 ,9 ,v9aigrette4--,cut ! fle% 9 slices & s]ve !m ) a v9aigrette4 ,x is n und]/ood "h = a bon$ turkey1 :i* is always eat5 cold1 b ei!r a roa/$1 bak$1 /ew$1 or /uff$ turkey4 ,9 ,croquettes4--,proce$ 9 e p>ticul> z = *ick5 croquettes4 ,9 ,salad4--,a salad ( turkey is made also exactly ! same z a salad ( *ick51 ) cold meat4 ,x is cov]$ ) a ,mayonnaise-sauce & decorat$ 9 ! same way4 ,besides ! above ways ( prep>+ cold turkey1 x may also be prep>$ z direct$ = cold *ick5 9 g5]al4 ,a capon$ turkey is prep>$ z a capon$ *ick51 boil$ or ) rice2 & also l a turkey1 z describ$ 9 ! above receipts4 ,!y are g5]ally l>g]1 fatt]1 & m t5d] & juicy ?an o!rs4 ,!y are v mu* appreciat$ "h1 & e ye> m & m are suppli$1 &1 z 9 ,europe1 ! great] ! supply ! bett] ! quality4 ,!re is a ready m>ket = capon$ turkeys 9 all ! l>ge cities ( ! ,unit$ ,/ates1 & !y comm& a high price4 ,,ducks4 ,ducks & duckl+s1 tame & wild1 are prep>$ alike4 ,to be good1 a duck mu/ be fat1 be x a canvasback1 gadwell1 black-duck1 g>ganey1 poa*>d1 wood-duck1 p9tail1 %ovell]1 _s-duck1 summ]-duck1 teal1 widgeon1 %elldrake1 or any o!r4 ,h[ to select4--,a "y duck has ! l[] "p ( ! legs s(t1 & ! sk9 betwe5 ! claws s(t also2 y w also "k if x is "y by tak+ hold ( x by ! bill 7! "u bill only71 if x breaks or b5ds1 ! duck is "y4 ,if ! brea/ ( ! duck is h>d & ?ick1 x is fre% en\gh4 ,h[ to prep>e4--,a duck is clean$ & prep>$ z direct$ = p\ltry4 ,roa/$4--,clean1 prep>e1 & truss ! duck z a *ick51 ) ! exception t ! rump is pu%$ inside2 ! duck be+ mu* long] ?an a *ick51 x is m sightly :5 s truss$4 ,place inside ( ! duck two sage-leaves1 two bay-leaves1 & two sprigs ( ?yme1 & leave x ?us 9 a cool place = two or ?ree h\rs1 & !n roa/ x z direct$ = *ick54 ,:5 roa/$1 s]ve x ) any ( ! foll[+ g>nitures3 cabbage1 caulifl[]1 ,mac$o9e1 onion1 or truffles4 ,! fatty "p ( ! gravy or dripp+s mu/ be c>efully & totally remov$ be=e turn+ x ov] ! duck & g>niture4 ,x takes f ?irty to =ty m9utes to roa/4 ,bak$4--,:5 clean$1 prep>$1 & truss$ z direct$ = turkeys & *ick5s1 put ! duck 9 a bakepan1 salt & pepp] x1 cov] ! bottom ( ! pan ) cold wat]1 & place x 9 a r quick ov54 ,a duck1 be+ g5]ally v fat1 requires to be turn$ ov] & ov] sev]al times & to be ba/$ v (t54 ,x is n necess>y to cov] x ) butt]$ pap]4 ,9 case !re is mu* fat 9 ! pan1 remove x :ile x is cook+4 ,x is s]v$ z direct$ = roa/ duck1 ) g>nitures4 ,:5 roa/$ or bak$1 x is also s]v$ ) apple or cranb]ry-sauce1 or ) currant-jelly4 ,) ,peas4--,cut 9 dice ab\t "o ounce ( salt pork & put x 9 a saucepan2 set x on ! fire1 &1 z soon z ! butt] is melt$1 br[n 9 x a duck truss$ z direct$ & take f ! fire4 ,put "o ounce ( butt] 9 a saucepan & mix x cold ) a tablespoonful ( fl\r1 set x on ! fire1 &1 :5 ! butt] is melt$1 put ! duck 9 ) ab\t a qu>t ( gre5 peas1 blan*$ = "o or two m9utes only2 add ab\t a p9t ( wat] or ( bro?1 a bun* ( season+s compos$ ( ?ree or f\r /alks ( p>sley1 "o ( ?yme1 a bay-leaf1 & "o clove1 salt1 & pepp]2 boil g5tly till ! :ole is cook$1 & s]ve w>m4 ,remove all ! fat c>efully be=e s]v+4 ,if ! wat] %\ld boil away :ile x is cook+1 add a little m4 ,) ,oranges4--,roa/ or bake a "y duck z direct$1 & s]ve x ) c>pels ( orange all ar\nd2 & spr9kle "s orange-juice all ov] j be=e s]v+ x4 ,) ,olives4--,roa/ or bake ! duck z direct$4 ,:5 done1 turn ! gravy into a small saucepan ) ab\t two doz5 olives2 /ir g5tly1 & keep on ! fire = ab\t five m9utes4 ,di% ! duck1 place ! olives all ar\nd2 turn ! gravy ov] ! :ole1 & s]ve w>m4 ,saute1 s]v$ ) a ,bord]4--,:5 clean$ & cut 9 eight pieces z direct$1 set x on ! fire ) "o ounce ( butt]1 /ir occasionally till turn+ br[n1 !n p\r (f ! fat f ! saucepan1 add bro? en\gh j to cov] ! pieces ( duck2 also "o onion ) a clove /uck 9 x1 a bun* ( season+s ti$ ) tw9e & compos$ ( f\r /alks ( p>sley1 "o ( ?yme1 & a bay-leaf1 salt1 & pepp]2 boil g5tly till done4 ,place ! pieces ( duck inside ( a bord] ( rice1 /ra9 ! sauce ov] ! duck only1 & s]ve hot4 ,! rice mu/ be cook$1 m\ld$1 & plac$ on ! di% :ile ! duck is cook+1 s z to s]ve ! :ole w>m4 7,see ,rice 9 ,bord]47 ,to cut4--,a duck is g5]ally cut 9 eight pieces1 ! two legs & w+s1 ! brea/ 9 two1 & ! back-bone 9 two4 ,) ,turnips4--,truss ! duck z direct$ = birds4 ,put "o ounce ( butt] 9 a saucepan1 set x on ! fire1 &1 :5 melt$1 put ! duck 91 turn ov] n[ & !n till x is br[n on e side4 ,!n add a piece ( onion *opp$ f9e1 /ir1 &1 :5 turn+ br[n also1 add wat] en\gh to half cov] x2 also a bun* ( season+s compos$ ( ?ree sprigs ( p>sley1 "o ( ?yme1 a bay-leaf1 & a clove2 boil g5tly till done1 :5 add salt to ta/e4 ,:ile ! duck is cook+1 cut two turnips 9 dice or 9 r\nd pieces ) a fruit-cor]1 or ) a vegetable spoon1 set !m on ! fire ) cold wat] & salt1 boil till t5d]1 & dra9 !m4 ,put !m back on ! fire ) ! sauce or gravy f ! saucepan 9 :i* ! duck has cook$1 give "o boil1 di% ! duck1 place ! turnips ar\nd1 & s]ve4 ,ano!r way4--,cut ! duck 9 pieces4 ,set a saucepan on ! fire ) an ounce ( butt] 9 x1 :5 melt$1 add half a tablespoonful ( fl\r1 /ir1 &1 :5 turn+ br[n1 add half a doz5 small turnips or two l>ge ones1 cut ) a vegetable spoon2 /ir1 &1 :5 !y are all br[n$1 take !m (f & br[n ! pieces ( duck2 !n put ! turnips back 9 ! pan1 add bro? en\gh j to cov] ! :ole2 also two sprigs ( p>sley1 "o ( ?yme1 a bay-leaf1 a clove1 salt1 & pepp]2 boil g5tly till cook$2 di% ! duck & turnips1 turn ! sauce ov] !m ?r\gh a /ra9]1 & s]ve w>m4 ,cold4--,:at is left f ! prec$+ day's d9n] is prep>$ 9 salmis4 ,v (t5 a duck is bak$1 especially to make a salmis ) x4 7,see ,salmis47 ,bon$4--,bone1 fill1 cook1 & s]ve z turkey bon$4 ,cold duck may also be prep>$ 9 croquettes & salad1 l *ick54 ,/uff$4--,x is /uff$ ) sausage-meat & *e/nuts1 also l a *ick54 ,,geese ,,& ,,gosl+s--,,tame ,,or ,,wild4 ,a "y goose has mu* d[n & s(t legs ( a yell[ color2 an old "o has little d[n & r\gh legs ( a r$di% color4 ,:5 fre%1 ! legs are s(t2 & /iff & dry :5 n fre%4 ,geese & gosl+s are prep>$1 cook$1 & s]v$ l ducks1 9 ! foll[+ ways3 roa/$ & bak$1 & s]v$ ) g>nitures1 ) cranb]ry-sauce1 currant-jelly1 apple-sauce1 ) a bord]1 olives1 oranges1 peas1 or turnips2 9 croquettes & 9 salmis4 ,x is bon$1 cook$1 & s]v$1 l a bon$ turkey4 ,9 ,civet4--,clean1 prep>e1 & cut ! goose 9 pieces1 remov+ mo/ ( ! fat1 & !n cook1 & s]ve x l rabbit 9 civet4 ,x takes a little long] ?an to cook a rabbit1 b makes a v good di%4 ,:5 ! civet is prop]ly made1 x does n ta/e l goose4 ,,gu9ea-,,f[ls4 ,a "y ,gu9ea-bird is good1 b an old "o is h>dly fit to be eat54 ,gu9ea-f[ls are prep>$ & s]v$ l prairie-h5s4 ,,pigeons4 ,! /all-f$ or squab is prep>$ ! same z ! wild "o4 ,to select4--,if ! legs are n r$1 !y are "y2 & if n /iff1 !y are fre%4 ,:5 n fre%1 ! rump is ( a blui% color4 ,clean & prep>e !m z direct$ = f[ls4 ,broil$4--,split ! backs ( ! pigeons s z to op5 !m1 flatt5 !m a little ) a *opp]4 ,put two ounces ( butt] 7= six pigeons7 9 a saucepan1 & set x on a good fire2 :5 hot1 add to x a teaspoonful ( *opp$ p>sley & gre5 onions1 salt1 & pepp]2 !n ! pigeons4 ,:5 half cook$1 take !m f ! fire1 roll !m 9 bread-crumbs1 place !m on ! gridiron & set on a mod]ate fire1 turn ov] once or twice1 &1 :5 done1 s]ve on a maitre d'hotel1 piquante1 or poivrade sauce4 ,ano!r way4--,:5 clean$1 prep>$1 & split op5 z direct$ above1 salt & pepp] !m1 grease !m slightly ) melt$ butt]1 by means ( a bru%2 !n broil !m till und]done1 & s]ve ) a maitre d'hotel sauce4 ,9 ,*>treuse4--,a *>treuse ) pigeons is made & s]v$ z a *>treuse ( prairie-h5s4 ,9 ,papillotes4--,:5 clean$ & prep>$ z direct$1 bake ! pigeons till ab\t half done1 !n split !m 9 two1 l5g?wise1 & !n proce$ z = veal cutlets 9 papillotes4 ,!y may be fri$ ) a little butt]1 in/ead ( bak$4 ,) ,vegetables4--,clean & prep>e z direct$ = p\ltry1 f\r pigeons4 ,cut !m 9 f\r pieces ea*4 ,put 9 a saucepan two ounces ( butt]1 & set x on ! fire2 :5 melt$1 br[n ! pigeons 9 x1 & !n take !m f ! pan4 ,! pigeons be+ tak5 (f1 put into ! pan1 :i* is kept on ! fire1 half a c>rot & two onions slic$1 half a turnip1 slic$ also2 f\r or five /alks ( p>sley1 "o ( ?yme1 "o ( cel]y1 a bay-leaf1 two cloves2 ! latt] five ti$ toge!r4 ,cov] ! :ole ) bro? or wat]2 boil g5tly till ab\t half done1 !n add ! pieces ( pigeons1 & salt & pepp]2 cont9ue boil+ till ! :ole is done4 ,di% ! pigeons1 ?r[ away ! season+s1 ma% ! c>rot1 onions1 & turnips ?r\gh a col&]1 :i* y mix ) ! sauce4 ,place ! mixture ar\nd ! pieces ( pigeons1 & s]ve w>m4 ,/uff$4--,x is /uff$1 cook$1 & s]v$ l a /uff$ *ick54 ,! same1 /ew$4--,put a piece ( butt] ! size ( a walnut 9 a /ewpan1 & set x on a good fire2 :5 hot1 add two ounces ( bacon cut 9 dice1 !n place 9 f\r pigeons1 leave ?us till ( a f9e gold5 color1 & !n take pigeons & bacon (f ! pan4 ,put aga9 9 ! /ewpan ! same quantity ( butt] z be=e2 :5 melt$1 spr9kle 91 little by little1 a teaspoonful ( fl\r1 /irr+ ) a wood5 spoon1 & :5 ( a prop] ?ickness1 & ( a br[ni% color1 put ! pigeons & bacon back 91 add f\r small onions1 two sprigs ( p>sley1 "o ( ?yme1 a bay-leaf1 a p9* ( allspice1 salt1 pepp]1 half a glass ( bro?1 same ( cl>et w9e2 simm] ab\t an h\r1 take (f p>sley1 ?yme1 & bay-leaf1 & s5d to ! table4 ,! same1 roa/$4--,envelop ea* pigeon 9 ?9 slices ( bacon ti$ ) tw9e1 place !m on a spit be=e a mod]ate fire1 ba/e (t5 ) ! dripp+s1 &1 :5 cook$1 s]ve !m ) ! gravy1 at ! same "t spr9kl+ a few drops ( lemon-juice on !m4 ,x takes f ?irty to ?irty-five m9utes to roa/ !m4 ,to roa/ or bake !y are truss$ l a *ick51 z se5 9 ! cut bel[4 ,to c>ve pigeons is easy1 !y are m]ely split 9 two1 l5g?wise4 ,illu/ration ,bak$4--,place a ?9 slice ( fat salt pork or bacon on ! brea/ ( ea* pigeon1 aft] be+ clean$1 prep>$1 & salt$2 place !m 9 a bakepan1 on _! back2 cov] ! bottom ( ! pan ) cold wat] & put 9 a hot ov51 ba/e (t51 & :5 done s]ve !m ) wat]-cress & lemon-juice4 ,! pigeons are plac$ on ! di% ! same z !y 7 9 ! bakepan2 place wat]-cress betwe5 ea*1 also all ar\nd & 9 ! middle ( !m2 spr9kle lemon-juice all ov]1 & s]ve w>m4 ,) ,gre5 ,peas4--,:5 clean$ & prep>$1 truss ! pigeons & put !m 9 a saucepan ) ab\t two ounces ( butt] = half a doz51 /ir n[ & !n till turn+ r br[n all ar\nd & take (f2 !n put 9 ! saucepan ab\t two ounces ( salt pork cut 9 dice1 /ir1 &1 :5 p>tly fri$1 take x (f also4 ,! pan be+ /ill on ! fire1 put into x a good tablespoonful ( fl\r1 /ir till x turns br[n1 :5 y add ab\t a qu>t ( bro?1 /ir & mix2 put pigeons & salt pork back into ! pan1 season ) a bun* ( season+s1 compos$ ( half a doz5 /alks ( p>sley1 "o ( ?yme1 two bay-leaves1 a clove1 & "o clove ( g>lic4 ,boil g5tly till ne>ly half done1 & !n add a qu>t ( gre5 peas1 blan*$ previ\sly2 boil aga9 g5tly till ! :ole is done2 remove ! bun* ( season+s & ! clove ( g>lic2 di% ! pigeons1 turn ! peas 9 ! same di%1 b 9 ! middle ( ! pigeons1 :i* c be ta/efully plac$ all ar\nd ! di%2 /ra9 ! sauce ov] ! :ole1 & s]ve w>m4 ,) ,mu%rooms4--,prep>e & truss ! pigeons ! same z = ! above1 & proce$ also z = ! above 9 e p>ticul>1 except t y d n put 9 ! saucepan q z mu* bro?1 a p9t is suffici5t1 & boil g5tly till done1 b d n add peas4 ,t5 m9utes be=e tak+ f ! fire1 add a doz5 mu%rooms1 :ole or slic$1 & half a gill ( cl>et w9e1 if h&y4 ,di% ! pigeons1 place ! mu%rooms 9 ! middle ( ! di%1 /ra9 ! sauce ov] ! :ole1 & s]ve w>m4 ,fri$4--,take f\r pigeons1 cut ea* 9 f\r pieces1 put two ounces ( butt] 9 a /ewpan & set x on ! fire2 :5 melt$1 put ! pigeons 9 ) two or ?ree sprigs ( p>sley1 a small sprig ( ?yme1 a bay-leaf1 a p9* ( allspice1 salt1 pepp]1 & half a p9t ( bro?4 ,take ! pigeons (f :5 half cook$1 &1 z soon z !y are cool1 dip ea* piece 9 beat5 eggs & roll x 9 bread-crumbs4 ,/ra9 ! butt] t may be left 9 ! /ewpan1 & put x 9 a fry+-pan ) ab\t an ounce m1 & fry ! birds = ab\t two m9utes2 s]ve ) wat]-cress or p>sley all ar\nd4 ,9 ,compote4--,roa/ six pigeons z direct$4 ,!n cut "o ( !m 9 dice1 put x 9 a mort> & p\nd x4 ,put half an ounce ( butt] 9 a saucepan1 &1 :5 melt$1 fry half an onion *opp$ f9e 9 x2 !n add to ! p\nd$ pigeon ab\t a gill ( gravy1 a gill ( good bro?1 salt1 pepp]1 a bun* ( season+s1 compos$ ( ?ree /alks ( p>sley1 "o ( ?yme1 a bay-leaf1 & a clove2 also ab\t a gill ( ,madeira w9e or :ite w9e1 boil g5tly till r$uc$ ab\t "o-?ird1 /ra94 ,put back on ! fire1 add butt]1 & :5 melt$ /ir & set x on ! corn] ( ! range to keep w>m :ile ! re/ is prep>$4 ,cut ! o!r five pigeons 9 two1 l5g?wise4 ,cut t5 pieces ( bread squ>e1 or ( an oval %ape1 & ab\t ! size ( a half pigeon1 fry !m ) a little butt]1 & place !m on a di%4 ,:ile ! bread is fry+1 put ! pigeons 9 an ov5 to w>m !m2 place half a pigeon on ea* slice ( bread1 or "o lapp+ ov] ! o!r2 h ! slices & pigeons s arrang$ t !y fill ! di%1 leav+ only a small space 9 ! middle1 into :i* y p\r ! sauce2 s]ve ! :ole hot4 ,9 ,crapaud9e4--,:5 prep>$1 split op5 ! backs ( ! pigeons2 cut ! legs at ! fir/ jo9ts & run !m ?r\gh ! sk9 s t ! ends come out on ! inside2 dip ! bird 9 beat5 eggs1 roll !m 9 bread-crumbs1 & broil !m4 ,:ile !y are broil+1 knead butt]1 *opp$ p>sley1 & lemon-juice toge!r2 spread "s on ! pigeons :5 !y are di%$1 & s]ve w>m4 ,,giblets4 ,by giblets are und]/ood ! gizz>ds1 heads1 legs1 liv]s1 necks1 & ends ( ! w+s ( *ick5s1 ducks1 geese1 turkeys1 & o!r birds1 tame or wild4 ,y beg9 by clean+ !m well1 cut (f ! bills1 take ! eyes out1 w>m+ ! legs on live coals1 s t y c take (f ! out] sk9 & spurs2 place ! giblets 9 a ture51 turn boil+ wat] & a little salt on !m1 leave !m ?us five or six m9utes1 !n wa% well & dra9 !m4 ,9 ,fricassee4--,put a piece ( butt] 9 a /ewpan 7! size to be accord+ to ! quantity ( giblets y h71 set x on a good fire2 :5 melt$1 spr9kle 9 x1 little by little1 a teaspoonful ( fl\r2 /ir ! :ole ) a wood5 spoon2 :5 ( a prop] ?ickness1 & ( a br[ni% color1 add half a gill ( w>m bro?1 same ( w>m wat]1 a sprig ( p>sley1 a small p9* ( grat$ nutmeg1 two small onions1 salt1 & pepp]2 !n ! giblets4 ,ab\t half an h\r aft] add also two mu%rooms1 cut 9 pieces4 ,x takes ab\t two h\rs to cook !m prop]ly4 ,di% ! pieces1 /ra9 ! sauce1 mix 9 x "o well-beat5 yolk ( an egg1 & a few drops ( lemon-juice2 p\r x on ! giblets1 place ! pieces ( mu%rooms ov] ! :ole1 & s]ve4 ,! same1 /ew$4--,put ! giblets 9 a /ewpan ) butt]1 & set x on a good fire2 :5 !y are ( a f9e yell[ color1 add "o or two sprigs ( p>sley1 a clove ( g>lic1 a sprig ( ?yme1 "o clove1 half a bay-leaf1 two mu%rooms cut 9 pieces1 two small onions1 & a p9* ( fl\r2 wet ) bro?1 let simm] g5tly = half an h\r1 & add also two p>snips cut 9 slices1 & previ\sly half fri$ 9 butt]2 simm] aga9 = ab\t an h\r2 di% ! pieces ( meat1 /ra9 ! sauce1 put x back on ! fire to r$uce x a little1 p\r x on ! giblets1 place ! pieces ( mu%rooms at ! top1 & s]ve hot4 ,saute4--,!y may also be prep>$ & s]v$ z a *ick5 saute4 ,,aspic ,,( ,,meat4 ,cut f\r middl+-siz$ onions 9 slices1 lay !m 9 a /ewpan ) a qu>t] ( a p\nd ( bacon 7n smok$72 !n add ab\t a qu>t] ( a p\nd ( ea* ( ! foll[+ meats3 *ick51 game 7any k9d71 mutton1 & beef1 also a calf's foot split 9 two1 two ounces ( r9d ( bacon1 two sprigs ( p>sley1 two ( ?yme1 a clove ( g>lic1 two c>rots cut 9 two1 "o clove1 & f\r small onions2 wet ) half a p9t ( wat]1 & set on a brisk fire2 cov] ! pan well4 ,:5 ne>ly cook$1 take ! grease (f ) a ladle2 add !n boil+ wat] en\gh j to cov] ! :ole1 & f9i% ! cook+4 ,/ra9 ! juice1 skim (f ! fat1 if any1 & let x cool2 if x is n f\nd cle> en\gh :5 /ra9$1 beat well two :ites ( eggs1 put !m 9 ! /ewpan ) ! juice1 set x on a %>p fire = ab\t t5 m9utes1 /irr+ ! :ile1 & take f ! fire2 add to x a few drops ( lemon-juice1 & /ra9 aga94 ,put 9 a m\ld "s ( ! above juice1 ab\t two-eigh?s ( an in* 9 dep?2 place ! m\ld on ice1 & leave till ! juice has turn$ into a jelly4 ,lay on t jelly "s ( ! foll[+ meats1 free f bones1 & n all[+ ! pieces to t\* ! sides ( ! m\ld3 *ick51 game1 tongues ( beef1 calf1 & %eep1 ( all or ( ei!r ( !m 7! meats mu/ be cook$ be=eh&74 ,cov] ! :ole ) ! rema9d] ( ! juice1 s z to h ab\t ! same ?ickness at ! top z at ! bottom4 ,place ! m\ld 9 a refrig]ator to cool1 & turn into a jelly2 !n dip ! m\ld 9 v w>m wat]1 turn ov] on a di%1 remove ! m\ld1 & y h a f9e entree4 ,,game4 ,game1 comp>atively1 is appreciat$ only by a few4 ,:5 ! c\ntry 0 fir/ settl$1 e "o 0 8 own provid]1 & ( c\rse game 0 n s5t to a m>ket sev]al hundr$ miles f ! place :]e x 0 %ot or caught4 ,b settlem5t & civilization h ! same effect on game z !y h on b>b>ians or savages--!y drive x away4 ,our ,nor!a/]n cities are n[ suppli$ by ! ,we/]n ,/ates ) game4 ,9 w9t] "t1 game may be kept = weeks )\t be+ spoil$ or los+ its natural flavor & ta/e1 :5 kept :]e x is kill$2 b :5 transport$1 x is v diff]5t4 ,to transport x requires pack+4 ,z soon z pack$1 x naturally f]m5ts2 & ev5 if pack$ :5 froz51 ! middle ( ! b>rel w f]m5t & become injur$1 if n entirely r5d]$ unfit = ! table4 ,! pack+ ( game or p\ltry 9 b>rels is a bad practice4 ,no?+ requires m v5tilation ?an game :ile be+ transport$4 ,_m deal]s h _! game s5t to !m 9 wick]-baskets ) pl5ty ( /raw1 b ! great] "p is /ill s5t 9 b>rels2 h5ce ! mu/y ta/e :5 cook$4 ,to keep game = "s "t :5 fre%1 op5 ! animal or bird "u ! rump1 j en\gh to take ! inside out1 also ! crop ( birds1 be+ v c>eful ab\t ! gall-bladd]2 if x bur/s1 x is bett] n to try to pres]ve ! piece1 b to clean1 wa%1 & use x z soon z possible4 ,birds mu/ be left 9 _! fea!rs1 & animals 9 _! sk9s4 ,fill ! inside ) dry & clean oats1 & put ! piece 9 a heap or b>rel ( oats4 ,x w keep ?us = _m days4 ,ano!r way is to envelop ! piece well 9 a t[el1 & bury x 9 *>coal du/ 9 a cool & dry place4 ,h[ to clean & prep>e4--,clean & prep>e ! birds z direct$ = p\ltry 9 g5]al4 ,aft] hav+ c>efully sk9n$1 take out ! inside1 & cut ! legs (f at ! fir/ jo9t ( animals2 wa% ! inside ) lukew>m wat]1 & wipe x dry ) a clean t[el imm$iately aft]2 wipe also ! outside1 b d n wa% x if possible2 t is1 if y c clean x well by wip+ only4 ,wild ducks1 geese1 pigeons1 & turkeys1 are prep>$1 cook$1 & s]v$ l tame ones4 ,be>-meat & ,buffalo4--,! meat ( all l>ge animals is bett] roa/$1 ?an dress$ 9 any o!r way4 ,prep>e1 cook1 & s]ve be> & buffalo meat l v5ison1 beef a la mode1 or /ew$4 ,be>-meat has highly nutritive qualities1 & is v w>m+4 ,buffalo-/eaks are said to be bett] broil$ on c9d]s )\t a gridiron1 ?an on or be=e coals ) "o2 t is1 ,indian fa%ion & ev5 hunt]s' fa%ion4 ,indians (t5 use wood-a%es z a sub/itute = salt1 & nev] use salt ) buffalo-meat2 b _! lik+ or pref]5ce comes f _! habit ( inv>iably broil+ buffalo-meat on wood c9d]s or buffalo-*ips4 ,be>-hams1 s well appreciat$ ev]y:]e1 are prep>$ & s]v$ l common hams4 ,a be>-ham1 ta/efully decorat$1 is consid]$ a re*]*e di% at supp] = ev5+ p>ties4 ,blackbird1 ,bobol9k1 & ,small ,birds4--,! cut bel[ repres5ts six small birds on ! spit1 ready = roa/+4 ,:5 ! birds are prep>$1 cut (f ! ends ( ! w+s & ! legs above ! fir/ jo9t4 ,in/ead ( cutt+ ! legs above ! fir/ jo9t1 ! ends ( ! claws only may be cut (f1 accord+ to ta/e4 ,cut ?9 slices ( fat salt pork1 ( a prop] size to cov] ! brea/ ( ! bird2 place ! slice on ! brea/ ( x1 run a skew] ?r\gh ! middle ( ! bird1 s t x w run ?r\gh ! two ends ( ! slice ( salt pork also1 z se5 9 ! cut4 ,h a skew]1 or m]ely a piece ( wire1 long en\gh to hold six birds2 fix ! skew] on ! spit1 & roa/4 ,:5 ! six birds are on ! skew]1 fa/5 !m ) tw9e1 to prev5t !m f turn+ r\nd1 z se5 9 ! cut4 ,illu/ration ,small birds are clean$ & prep>$ z direct$ = p\ltry1 b !y are n truss$1 _! legs be+ ti$ :ile ty+ ! salt pork4 ,:ile roa/+1 !y are ba/$ (t5 ) ! dripp+s4 ,"s wat]-cress & lemon-juice spr9kl$ ^u !m may be s]v$ ) ! birds4 ,! tw9e is remov$ be=e s]v+1 & !y mu/ be s]v$ hot2 if all[$ to cool at all1 !y lose _! ta/e4 ,x takes f t5 to fifte5 m9utes to roa/4 ,bak$4--,prep>e !m exactly z = roa/+3 place ! wire or skew] across a bak+-pan1 turn !m r\nd & ba/e (t52 s]ve also z above1 ) ! gravy1 & ) or )\t wat]-cress4 ,! bobol9k1 re$-bird1 & rice-bird are ! same2 !y are call$ "u ^! diff]5t names at diff]5t seasons & 9 diff]5t localities2 x is ! ,am]ican ortolan1 ! mo/ delicate ( small birds2 ! rob9 comes next4 ,to eat x a la ,brillat-,sav>94--,take hold ( ! bird by ! bill2 op5 y\r m\? wide en\gh to introduce ! :ole bird into x easily2 !n %ut x1 at ! same "t bit+ (f ! bill j at its base2 *ew prop]ly & swall[4 ,:ile ! birds are roa/+ or bak+1 place z _m small slices ( bread 9 ! dripp+ or bak+ pan1 & s]ve a bird ov] ea* slice4 ,cut ! slices ei!r squ>e1 r\nd1 or oval1 ab\t "o-f\r? ( an in* 9 ?ickness1 & l>ge en\gh to hold ! bird4 ,hunt]-l4--,prep>e small birds z describ$ = quails1 hunt]-l2 x makes an excell5t di%4 ,9 ,salmis4--,roa/$ or bak$ small birds c be prep>$ 9 salmis :5 cold4 ,_m amateurs pref] small birds n drawn2 t is1 ! crop only is tak5 (f1 b no?+ ( ! inside is di/urb$2 !y pret5d t !y h a bett] ta/e :5 cook$ ?us2 ( c\rse1 e "o to 8 ta/e4 ,high-hold]s1 lapw+s1 mead[-l>ks1 plov]s1 rails1 rob9s1 snipes1 ?ru%es1 woodcocks1 woodpeck]s1 & yell[-birds are prep>$ z above4 ,small birds h a bett] flavor :5 cook$ aft] be+ some:at season$ ?an :5 cook$ fre%1 b !y mu/ n be ta9t$4 ,z long z ! rump is /iff1 !y are good2 if s(t1 !y mu/ be exam9$ c>efully1 z !y might be ta9t$4 ,:5 "y1 !re is no /iffness 9 ! legs4 ,small birds are g5]ally put by ! half doz5 on ! same skew]1 z se5 9 ! cut 7p4 #bgh72 b :5 a little l>g]1 l ! rob9 or plov]1 !y may be truss$ z direct$ = snipes4 ,gr\se or ,hea?cock4--,^! are good z long z ! legs are flexible2 if n1 exam9e !m c>efully1 !y might be rott5 inside4 ,l>d !m well1 envelop ea* 9 butt]$ pap]1 & place on ! spit be=e a good fire2 ba/e (t51 remove ! pap] aft] tw5ty or tw5ty-five m9utes2 leave two or ?ree m9utes m1 ba/+ cont9ually ) ! dripp+s2 di% ! birds2 mix ) ! dripp+s a few drops ( lemon-juice1 & a little salt & pepp]1 & s]ve ) ! birds4 ,bak$4--,l>d ! bird z = roa/+2 t is1 ! fle%y p>ts only are l>d$ ) salt pork1 !n truss !m z direct$ = *ick51 place !m 9 a bak+-pan1 cov] ! bottom ( ! pan ) cold wat]1 put a piece ( butt]$ pap] on ea* bird1 place 9 a hot ov51 ba/e (t5 till done4 ,s]ve ) ! gravy "s wat]-cress1 & lemon-juice1 or v9eg>4 ,x is also prep>$1 cook$1 & s]v$ 9 ! diff]5t ways describ$ = prairie-h51 ei!r 9 *>treuse1 salmis1 salad1 or any o!r way4 ,h>e4--,no h>es h yet be5 f\nd 9 ! ,unit$ ,/ates1 except 9 ,cali=nia4 ,! report$ h>e ( ! ,we/]n prairies is1 z f> z kn[n1 a species ( rabbit4 ,t f\nd 9 ! ,ea/]n m>kets comes f ,canada & ,europe4 ,! ,canadian h>e is v inf]ior 9 quality4 ,to select4--,:5 "y x has r s(t paws1 & n mu* op5$1 & also s(t e>s2 b if old1 ! paws are h>d & mu* worn1 & ! e>s /iff & h>d4 ,if fre%1 ! body is /iff2 x is s(t1 & ! fle% is ne>ly black1 if ta9t$4 ,save ! blood z mu* z possible2 x improves ! sauce v mu*4 ,9 ,civet4--,:5 ! h>e is clean$ z direct$ = game1 cut 9 pieces4 ,h 9 a saucepan & on a good fire two ounces ( butt] & "o ( salt pork cut 9 dice4 ,/ir1 & :5 ! salt pork is fri$ take x (f ! pan1 & put ! pieces ( h>e 9 x2 /ir ) a wood5 spoon n[ & !n1 till ( a f9e gold5 color2 !n spr9kle on x a teaspoonful ( fl\r1 add t5 small onions1 f\r sprigs ( p>sley1 two ( ?yme1 two cloves ( g>lic1 a bay-leaf1 salt1 pepp]1 ab\t a p9t ( cl>et w9e1 same ( bro?1 ?ree or f\r mu%rooms1 & a little grat$ nutmeg2 boil g5tly till done2 di% ! pieces ( h>e2 ?r[ away p>sley1 ?yme1 bay-leaf1 & g>lic2 mix ! blood ( ! h>e1 if any1 9 ! sauce1 boil x ab\t t5 m9utes long]1 turn x on ! h>e1 & s]ve w>m4 ,_m epicures l a civet bett] :5 prep>$ "o or two days 9 advance1 & only w>m$ be=e s]v+4 ,:5 ! civet is done1 & ready to s]ve1 place ! di% 9 a cool1 dry place1 & :5 y want to eat ! civet1 place ! di% 9 a ba9-m>ie1 or 9 an ov51 & s]ve :5 w>m4 ,! same1 roa/$4--,l>d ! h>e well2 place x on ! spit be=e a good fire2 ba/e (t5 ) ! dripp+s1 & :5 prop]ly cook$ s]ve x ) ! foll[+ sauce3 put 9 a /ewpan a piece ( butt] ! size ( a walnut1 & set x on a good fire2 :5 melt$1 put 9 x ! h>e's liv] well p\nd$1 !n ! blood1 if any1 also ! dripp+s1 salt1 pepp]1 a tablespoonful ( :ite w9e1 same ( bro?1 & "o teaspoonful ( v9eg>2 :5 ( a prop] ?ickness1 s]ve ) ! h>e4 ,x takes ab\t an h\r to roa/ x well4 ,9 a small family1 ! h9d "p is roa/$1 & ! =e "p ( ! h>e is dress$ 9 civet4 ,bak$4--,l>d x ) salt pork & bake x1 ba/+ (t53 s]ve 9 ! same way z a roa/$ "o4 ,! same1 next day4--,if any is left f ! day be=e1 w>m x & s]ve1 if 9 civet2 cut 9 slices & s]ve cold1 ) an oil-sauce1 if roa/$4 ,lev]et4--,cook & s]ve l a h>e4 ,a lev]et may also be saut$ l a *ick54 ,pheasant1 to select4--,:5 "y1 ! claws are %ort & r\nd at ! end1 :ile !y are long & %>p :5 old4 ,!y are n fre% :5 ! rump is ( a blui% color1 b "s amateurs l !m !n2 9 t /ate1 !y are said to h a v5ison ta/e4 ,"s hang ! bird by ! fea!rs ( ! tail & leave x s till x falls2 !n !y prep>e & eat x4 ,x does n fall until v high1 or r :5 ta9t$4 ,!y ought n to be cook$ :5 v fre%1 z !y h n z delicate a ta/e !n z :5 r high4 ,pheasants are prep>$1 cook$1 & s]v$ l prairie-birds 9 e way4 ,crane1 ,o/ri*1 ,peacock1 ,pelican1 or o!r ,l>ge ,birds4--,^! birds are seldom eat54 ,:5 old1 !y are t\gh1 & ( a disagreeable ta/e4 ,:5 "y1 !y are n s bad1 & may be prep>$ l a turkey /uff$ or /ew$4 ,prairie-bird1 ,prairie-h51 & ,p>tridge4--,an old prairie-h5 has a :ite bill & blui% legs2 :5 "y1 ! bill is ( a r d>k-gray color1 & ! legs are yell[i%4 ,z long z ! rump does n turn blui%1 x is fre% en\gh4 ,to prep>e4--,clean & prep>e a prairie-h5 z direct$ = p\ltry 9 g5]al4 ,bak$4--,clean & prep>e ! bird z direct$1 !n cut (f ! claws to ab\t half _! l5g?4 ,truss ! prairie-h5 z direct$ = *ick51 & !n cov] its brea/ ) a ?9 slice ( fat salt pork1 b d n cov] ! back ( ! bird4 ,tie ! salt pork ) tw9e4 ,place ! prairie-h5 on its back 9 ! bak+-pan1 ) a piece ( butt] ! size ( a walnut on x2 set x 9 a quick ov5 7ab\t #djj deg4 ,fahr471 ba/e (t51 & s]ve :5 r und]done4 ,:ile ! bird is bak+1 prep>e "s fre% wat]-cress1 place "s ( x all ar\nd ! bird2 mix lemon-juice ) ! gravy & turn x ov] ! bird & wat]-cress1 & s]ve w>m4 ,x may also be s]v$ aft] be+ bak$1 ! same z direct$ = a roa/$ "o4 ,broil$4--,clean & prep>e z direct$1 !n split ! back ( ! prairie-h5 s z to op5 x2 salt1 pepp]1 & butt] x by means ( a bru%2 place x on ! gridiron ov] a good fire2 turn ov] ?ree or f\r times2 z soon z done1 spr9kle on x a little allspice1 di% ! bird1 spread a maitre d'hotel sauce on x1 & s]ve w>m4 ,x is also s]v$ ) a piquante1 poivrade1 or ravigote sauce4 ,ano!r way4--,split ! prairie-h5 9 two l5g?wise s z to make two equal pieces4 ,put "o ounce ( butt] 9 a /ewpan & set x on a good fire2 :5 melt$1 lay ! two halves ( ! bird 92 turn ov] & leave !m till a little m ?an half cook$1 :5 take !m (f4 ,envelop ea* piece 9 butt]$ pap]1 place !m on ! gridiron1 & set x on a r brisk fire = ab\t fifte5 m9utes1 turn+ ov] once only1 & s]ve ) ! foll[+ sauce3 ,put ) ! butt] 9 ! pan 9 :i* 0 ! bird1 ab\t a teaspoonful ( *opp$ p>sley1 same ( *opp$ mu%rooms1 salt1 pepp]1 & a p9* ( allspice2 spr9kle 9 & /ir at ! same "t a teaspoonful ( fl\r2 add a gill ( :ite w9e1 same ( bro?2 boil g5tly till ( a prop] ?ickness1 & s]ve ! bird ) x1 ei!r on ! same di% or sep>ately4 ,s]ve z w>m z possible4 ,) ,cabbage4--,clean & truss ! prairie-*ick5 z direct$ = birds2 fry x a little ) butt]1 j en\gh to color x2 !n place a cabbage1 previ\sly blan*$1 cut 9 f\r pieces1 all ar\nd x2 also ab\t f\r ounces ( lean salt pork1 "o onion :ole2 j cov] ! :ole ) cold wat] 7x requires ab\t "o p9t ( x if ! pan is ( a prop] size72 :5 ! cabbage is boil$ d[n1 ba/e occasionally ) ! juice1 & if x boils away add a little bro? or wat]2 keep en\gh to ba/e till done1 !n di% ! prairie-*ick5 ) ! cabbage ar\nd1 also ! salt pork if lik$2 turn ! juice all ov] ?r\gh a /ra9]4 ,9 case x is n salt en\gh1 add salt :ile ba/+4 ,! fle% ( a prairie-*ick5 is naturally dry1 & by be+ cook$ ) cabbage x is kept moi/ all ! "t & is juicy :5 done4 ,= ^? :o h no prejudice aga9/ cabbage1 x is ! be/ way to prep>e a prairie-bird4 ,ano!r way4--,l>d two prairie-birds z direct$ = l>d+1 aft] be+ clean$ & prep>$ z direct$4 ,put 9 a /ewpan half a p\nd ( bacon cut 9 slices1 ) f\r onions1 two c>rots cut 9 pieces1 a small dri$ or ,bologna sausage1 two sprigs ( p>sley1 "o ( ?yme1 two cloves1 a bay-leaf1 a little grat$ nutmeg1 & a cabbage cut r f9e1 & :i* is to be previ\sly ?r[n 9 boil+ wat] & boil$ t5 m9utes2 !n ! two p>tridges or prairie-h5s2 place ov] ! :ole f\r ounces ( bacon cut 9 ?9 slices1 cov] ) bro?1 set ! pan on a %>p fire1 & :5 x has boil$ ab\t fifte5 m9utes1 subdue ! fire1 or put ! pan 9 a mod]ately heat$ ov51 simm] ab\t two h\rs if ! p>tridges are old1 & "o h\r if !y are "y2 !n take f ! fire1 place ! p>tridges on a di% ) ! sausage cut 9 pieces ar\nd !m1 dra9 ! cabbage & put x on ano!r di% ) ! bacon1 /ra9 ! sauce on bo? di%es1 & s]ve4 ,9 ,*>treuse4--,x is made 9 a m\ld = ,*>lotte russe1 or 9 "o l ! cut foll[+4 ,clean ! prairie-h5 z direct$ = birds2 put x 9 a bak+-pan ) "o ounce ( butt] spread on x1 also salt & pepp]1 & a gill ( cold wat] 9 ! pan1 & bake till und]done1 :5 cut x 9 sev5 pieces1 mak+ ?ree slices 9 ! brea/1 l5g?wise4 ,peel & slice two c>rots & two turnips2 cut ! slices ab\t an in* ?ick2 !n cut aga9 9 small r\nd pieces1 ) a fruit-cor]1 ab\t half an in* 9 diamet]2 set !m on ! fire ) cold wat] & salt1 boil g5tly till done1 dra9 & turn imm$iately 9 cold wat]1 & !y are ready to be us$4 ,put a small head ( cabbage 9 a saucepan ) half a p\nd ( lean salt pork1 j cov] x ) cold wat]1 & boil g5tly till done4 ,! prairie-h51 c>rots1 & turnips1 & ! cabbage1 may be cook$ at ! same "t1 b sep>ately1 z direct$4 ,:5 ! cabbage is done1 turn x into a col&]1 cut x r f9e ) a spoon1 press g5tly on x to get ! wat] out z mu* z possible )\t ma%+ x ?r\gh ! col&]1 & x is ready to be us$4 ,butt] ! m\ld well2 place slices ( boil$ beets on ! bottom2 "s lett]s or fl[]s may be cut 9 beet1 ! int]vals or holes fill$ ) turnips & c>rots2 :5 ! bottom is l9$ ) beets1 c>rots1 & turnips1 lay horizontally a r[ ( pieces ( c>rots all ar\nd & aga9/ ! sides ( ! m\ld2 place a simil> "o ( turnips on ! c>rots1 & s on1 ! la/ r[ be+ z high z ! top ( ! m\ld4 ,!n put a lay] ( ! cabbage on ! bottom1 ab\t half an in* ?ick--t is1 on ! c>rots1 turnips1 & beets--place a l lay] on ! sides ) a spoon2 put ! pieces ( prairie-h5 9 ! middle1 cov] ) a lay] ( cabbage1 & bake ab\t fifte5 m9utes 9 an ov5 at ab\t #cej deg4 ,fahr4 ,! meat mu/ n t\* ! c>rots or turnips1 b be entirely surr\nd$ ) cabbage1 else x w\ld crumble d[n 9 remov+ ! m\ld4 ,z soon z ! m\ld is tak5 out ( ! ov51 place a di% ov] x & turn x upside d[n1 leave x s ab\t t5 m9utes to all[ ! juice to come out1 !n remove ! m\ld c>efully1 & s]ve4 ,! cut bel[ repres5ts a *>treuse made exactly l ! "o describ$ above1 ) ! exception t in/ead ( hav+ a r[ ( c>rots & a r[ ( turnips1 !y are mix$1 t is1 plac$ alt]nately1 ! :ite spots repres5t+ pieces ( turnips & ! black spots pieces ( c>rots--! top be+ decorat$ accord+ to fancy4 ,accord+ to ! size ( ! m\ld1 two1 ?ree1 or m prairie-h5s may be prep>$ at "o "t & 9 ! same m\ld4 ,illu/ration ,roa/$4--,rub ! /oma* & legs ( ! birds ) lemon1 !n envelop ^? p>ts ) slices ( bacon ti$ ) tw9e1 or fix$ ) small skew]s2 aft] :i* envelop ! :ole bird 9 butt]$ pap] ti$ ) tw9e2 place !m on a spit be=e a good fire1 take ! pap] (f aft] tw5ty or ?irty m9utes1 accord+ to ! age ( ! bird2 leave two or ?ree m9utes long]1 ba/e (t5 dur+ ! process ( roa/+1 ) ! dripp+s2 di% ! birds )\t remov+ ! slices ( bacon2 mix 9 ! gravy ! juice ( half a lemon1 or half an orange1 a little salt & pepp]1 & s]ve x ) ! birds4 ,x may also be s]v$ ) wat]-cress & lemon-juice or v9eg>4 ,:5 roa/$ or bak$ & di%$1 place c>pels ( oranges all ar\nd1 & s]ve4 ,a roa/$ or bak$ prairie-h5 is also s]v$ ) ! foll[+ sauces3 an*ovy1 cap]1 ,*ampagne1 cranb]ry1 & ravigote or tomato1 & currant-jelly4 ,) ,mu%rooms4--,:5 roa/$ or bak$1 s]ve x ) a g>niture ( mu%rooms4 ,x is also s]v$ ) a g>niture ( caulifl[]s1 f9anci]e1 ,mac$o9e1 & ( truffles4 ,9 ,fricassee4--,prep>e1 cook1 & s]ve x l *ick5 9 fricassee4 ,9 ,crapaud9e4--,proce$ z = pigeons 9 crapaud9e1 ! only diff]5ce be+ t x takes a little long] to cook4 ,x is also prep>$ & s]v$ z a quail1 hunt]-l4 ,x takes long] to cook ?an a quail4 ,saute4--,clean1 prep>e1 cut1 cook1 di%1 & s]ve ! prairie-bird z a *ick5 saute4 ,/ew$4--,clean1 prep>e1 & truss ! bird z direct$4 ,put ab\t "o ounce ( butt] & two ounces ( fat salt pork1 cut 9 dice1 9 a saucepan1 & set x on a quick fire2 toss g5tly1 & :5 ! butt] is melt$1 put ! bird 9 & br[n x all ar\nd2 !n add f\r small onions1 half a c>rot 9 slices1 salt1 & pepp]2 /ir till ! onions & c>rot are p>tly fri$2 !n add half a p9t ( bro?1 same ( :ite w9e1 a bun* ( season+s compos$ ( f\r or five /alks ( p>sley1 "o ( ?yme1 "o bay-leaf1 & a clove2 boil g5tly till done2 di% ! bird1 turn ! sauce ov] x ?r\gh a /ra9]1 & s]ve w>m4 ,?us /ew$1 x may be s]v$ ) ! foll[+ purees3 asp>agus1 beans1 l5tils1 lima beans1 mu%rooms1 & peas4 ,cold4--,a :ole bird or "p ( x left f ! prec$+ day's d9n]1 if x has be5 broil$1 bak$1 or roa/$1 is prep>$ & s]v$ 9 salad1 l a *ick5 salad2 or 9 salmis4 ,bon$4--,a bon$ prairie-bird makes an excell5t di% & a mo/ nutriti\s & w>m+ "o4 ,p]sons hav+ a phlegmatic con/itution ought to p>take ( x at lea/ twice a week dur+ hunt+-"t4 ,always select a v fre% & fat bird to bone4 ,pick1 bone1 fill1 cook1 & s]ve x z describ$ = bon$ turkey4 ,a prairie-h5 is m easily bon$1 :5 fre%1 ?an an ord9>y *ick54 ,! addition ( truffles 7ab\t half a p\nd = "o bird7 makes x /ill ri*] & w>m]4 ,9 ,croquettes4--,prep>e1 cook1 & s]ve z *ick5 croquettes4 ,quails4--,a quail1 l a prairie-bird1 is old :5 x has a :ite bill & blui% legs2 :5 "y1 ! bill is ( a r d>k-gray color1 & ! legs are yell[i%4 ,quails are j ! contr>y ( pheasants2 ! m fre% !y are :5 cook$1 ! bett]4 ,to prep>e4--,:5 clean$ & prep>$ z direct$ = p\ltry1 cut (f ! end ( ! claws1 & !n truss x z a *ick51 spr9kle salt & pepp] on ! brea/4 ,cut ?9 slices ( fat salt pork1 some:at squ>e1 & ( a prop] size to cov] ! brea/ ( ! bird1 b n ! back4 ,tie x to ! bird ) two pieces ( tw9e1 !n roa/ or bake4 ,ano!r way to prep>e !m4--,:5 clean$1 prep>$1 & truss$ z above1 envelop ! bird ) grape-v9e leaves1 !n 9 ?9 slices ( salt-pork1 & roa/ or bake !m4 ,!y may also be envelop$ 9 butt]$ pap]1 aft] be+ prep>$1 in/ead ( salt pork or grape-v9e leaves1 or in/ead ( bo?1 b only to roa/ !m2 if bak$1 ! butt]$ pap] is plac$ ov] ! birds4 ,bak$4--,place ! birds on _! backs 9 a bak+-pan1 ) a piece ( butt] ! size ( a hazel-nut on ea*1 j cov] ! bottom ( ! pan ) cold wat]1 & set 9 a quick ov5 7ab\t #djj deg4 ,fahr47 & ba/e n[ & !n4 ,:5 ab\t half done1 put ! liv] ( ! birds1 well p\nd$1 9 ! bak+-pan1 & cont9ue ba/+ till done4 ,:ile ! quails are bak+1 cut z _m squ>e slices ( /ale bread z y h quails1 ab\t ?ree in*es broad & "o-f\r? ( an in* ?ick2 fry !m 9 hot fat1 place !m on ! di%1 place a quail ) ! brea/ upw>d on ea* slice2 remove ! tw9e1 turn ! gravy ov] !m & s]ve w>m4 ,wat]-cress may be plac$ betwe5 ea* bird1 z well z all ar\nd1 & 9 ! middle ( ! di%1 ) v9eg> or lemon-juice spr9kl$ all ov]4 ,x mu/ also be s]v$ w>m4 ,hunt]-l 7au ,*asseur74--,clean & prep>e z direct$ = birds4 ,set a saucepan on ! fire ) two ounces ( butt] to melt1 !n put 9 x f\r quails truss$ z = roa/+2 turn !m r\nd 9 ! pan to color e side2 add !n half a doz5 /alks ( p>sley1 salt1 pepp]1 & ne>ly cov] !m ) bro? & :ite w9e1 half ( ea*2 boil g5tly till done4 ,di% ! quails1 & put !m away 9 a w>m place4 ,/ra9 ! sauce & put x back on ! fire ) a tablespoonful ( meuni]e1 boil r fa/ till x comm5ces turn+ ?ick1 turn ov] ! quails & s]ve w>m4 ,roa/$4--,:5 clean$ & prep>$ z direct$1 envelop ! birds 9 grape-v9e leaves & salt pork1 or 9 butt]$ pap]1 z direct$ above1 & place !m on ! spit be=e a mod]ate ?\gh good fire4 ,h slices ( roa/$ bread 9 ! dripp+-pan1 ba/e (t5 ) ! dripp+s1 & :5 done remove ! tw9e1 or ! tw9e & pap]1 b nei!r ! salt pork nor ! grape-v9e leaves1 & s]ve w>m4 ,! slices ( bread are plac$ on ! di%1 !n a quail on ea* slice4 ,wat]-cress may also be s]v$ z above4 ,quails roa/$ ) grape-v9e leaves are consid]$ "o ( ! mo/ re*]*e di%es4 ,:5 ab\t half roa/$1 ! liv] ( ! birds1 well p\nd$1 is put 9 ! dripp+-pan1 & ! dripp+s are turn$ ov] ! birds :5 di%$4 ,:5 p\nd$1 ! liv]s may be spread on ! slices ( bread be=e plac+ !m 9 ! dripp+-pan4 ,) ,gre5 ,peas4--,:5 ! quails are roa/$ or bak$1 !y may be s]v$ ) gre5 peas au jus4 ,!y may also be s]v$ on a puree ( cel]y or ( mu%rooms4 ,9 ,*>treuse4--,proce$ exactly z = a *>treuse ( prairie-bird4 ,quails may be s]v$ 9 e way l prairie-h5s1 /ew$1 9 salad1 9 salmis1 etc4 ,rabbit--to select4--,a rabbit1 l almo/ e o!r k9d ( game1 has a bett] ta/e :5 a little season$1 b n too mu* s4 ,z long z ! body is r /iff1 x is good2 b :5 s(t1 & :5 ! fle% has a black-blui% appe>ance1 x is necess>y to exam9e x c>efully1 z x might be ta9t$4 ,a "y rabbit has s(t paws1 & are n mu* op5$2 b an old "o has !m op51 h>d1 & worn out4 ,! e>s ( a "y "o are v s(t1 :ile ^? ( an old "o are /iff & comp>atively r\gh4 ,! blood ( ! rabbit is a great improvem5t :5 mix$ ) ! sauce or gravy accompany+ x :5 s]v$2 !re=e1 we emphatically & e>ne/ly ask ( hunt]s1 :5 !y kill rabbits1 to place !m 9 _! game-bags 9 su* a position t ! place :]e ! %ots h p5etrat$ & ?r\gh :i* ! blood is escap+1 be upw>d1 & consequ5tly /op ! spill+ ( x4 ,tame rabbits1 unless !y h be5 kept 9 a l>ge place1 well f$1 free f any manure or dirt1 & hav+ also pl5ty ( room to burr[ 9 a dry soil1 are v seldom fit to eat4 ,to l>d4--,! fle%y p>ts ( a rabbit are l>d$ ) salt pork 9 ! same way z describ$ = a fillet ( beef4 ,bak$4--,to bake x1 x may be l>d$ or n1 accord+ to ta/e4 ,:5 clean$ & prep>$ z direct$ = game1 place ! rabbit 9 a bak+-pan1 ) a few slices ( onion & c>rot2 salt1 pepp]1 & butt] x2 cov] ! bottom ( ! pan ) cold wat] & set x 9 a quick ov54 ,aft] t5 or fifte5 m9utes1 turn ! rabbit ov]1 ba/e & cov] x ) a piece ( butt]$ pap]4 ,cont9ue ba/+ till done4 ,:5 ab\t half done1 if ! wat] & juice are boil+ away or absorb$1 add m wat] or bro?1 & :5 done turn ! gravy ov] ! rabbit ?r\gh a /ra9]1 & s]ve ) wat]-cress & a few drops ( lemon-juice or v9eg>4 ,x is also s]v$ ) a cranb]ry1 f9es h]bes1 mu%room1 piquante1 ravigote1 tomato1 & truffle sauce4 ,9 ,*>treuse4--,a rabbit is prep>$ 9 *>treuse ! same z a prairie-*ick52 ! only diff]5ce is1 t x requires a l>g] m\ld2 ! re/ ( ! process is ! same4 ,9 ,civet1 or /ew$4--,cut ! rabbit 9 pieces1 & fry !m ) a little butt] till turn+ r br[n1 :5 add half a p\nd ( lean salt pork cut 9 dice2 /ir & fry two or ?ree m9utes1 /ir 9 also a tablespoonful ( fl\r2 "o m9ute aft] add a half p9t ( bro?1 same ( cl>et w9e1 salt1 twelve small onions1 & a bun* ( season+s1 compos$ ( ?ree or f\r sprigs ( p>sley1 "o ( ?yme1 a bay-leaf1 a clove ( g>lic1 "o clove4 ,boil g5tly till done2 ?r[ away ! bun* ( season+s1 & s]ve w>m4 ,9 case x is n h&y to use cl>et w9e1 use a gill ( ,madeira1 or ,port1 or ,%]ry w9e1 & "o gill ( wat]4 ,)\t w9e at all x makes an inf]ior di%4 ,a civet made ?ree or f\r days 9 advance1 & w>m$ 9 a ba9-m>ie = t5 m9utes1 once e day1 is bett] ?an if eat5 z soon z made4 ,9 case ! sauce is becom+ too ?ick1 aft] w>m+ ! rabbit sev]al times1 add a little bro?1 & also a little butt]2 /ir g5tly1 & always s]ve z w>m z possible4 ,9 ,crapaud9e4--,:5 clean$ & prep>$ z direct$1 cook & s]ve ! rabbit z describ$ = pigeon 9 crapaud9e1 ) ! exception t x takes a little long] to cook4 ,9 ,croquettes4--,:at may be left f ! prec$+ day's d9n] ( a bak$1 roa/$1 or /uff$ rabbit1 may be prep>$ 9 croquettes1 9 ! same way z *ick5 croquettes4 ,) ,currant-,jelly4--,a rabbit s]v$ ) currant-jelly makes a sightly di%1 b x requires c>e & ta/e4 ,sk9 ! rabbit c>efully1 leav+ ! e>s unsk9n$4 ,cut ! legs at ! fir/ jo9t1 !n dip ! e>s 9 hot 7b n boil+7 wat]1 & scrape (f ! hair c>efully4 ,draw x & wa% ! inside c>efully also1 putt+ away ! liv]1 he>t1 & lungs4 ,*op f9e "o middl+-siz$ onion1 & fry x ) ab\t "o ounce ( butt]2 !n add to ! onion1 & fry !m also1 ! he>t1 liv]1 & lungs ( ! rabbit1 aft] be+ *opp$ f9e1 :5 add a teaspoonful ( *opp$ p>sley1 salt1 pepp]1 nutmeg grat$1 & a piece ( clove also grat$4 ,/ir = ab\t "o m9ute1 take f ! fire1 mix ) x two yolks ( eggs & "o ounce ( butt]4 ,fill ! rabbit ) ! mixture1 sew up ! incision made to draw x1 & !n truss x 9 ! foll[+ way3 ,put ! rabbit on ! pa/e-bo>d s t x appe>s z if x 7 re/+1 ly+ on its belly4 ,skew] ! e>s s t !y seem to be naturally b5t on ! back ( ! neck4 ,) a truss+-ne$le fa/5 ! =elegs s t !y look also z if naturally b5t by ! animal :5 at re/4 ,roa/ or bake x1 & s]ve x ) ! gravy & currant or raspb]ry jelly4 ,x is plac$ on ! di% ly+ on its belly1 ! skew]s & tw9e are remov$1 & a few sprigs ( p>sley are plac$ 9 its m\?4 ,! currant-jelly may be s]v$ 9 a sauc] & ! gravy 9 ano!r4 ,9 ,gibelotte4--,! only diff]5ce betwe5 a gibelotte & a civet is t ! latt] is made ) cl>et w9e & ! =m] ) ,saut]ne or ,catawba4 ,o!r :ite w9e may be us$1 b ! two k9ds above m5tion$ are ! be/4 ,m>5go4--,:5 clean$ & prep>$ z direct$1 cut ! rabbit 9 pieces2 keep ! head1 neck1 & trimm+s1 to make a potage au *asseur1 & cook & s]ve ! re/ z a *ick5 a la ,m>5go4 ,9 ,papillotes4--,! f\r legs & two pieces cut on bo? sides ( ! backbone may be prep>$1 cook$1 & s]v$ z veal cutlets 9 papillotes4 ,! re/ is us$ to make a potage au *asseur4 ,) ,olives4--,:5 bak$ or roa/$1 s]ve x z a duck ) olives1 putt+ ?ree doz5 olives in/ead ( two4 ,roa/$4--,x may be roa/$ ) only a little butt] spread all ov] x1 or envelop$ 9 butt]$ pap]2 or l>d$ ) salt pork2 or l>d$ & envelop$ 9 butt]$ pap]4 ,x mu/ be ba/$ (t51 & if envelop$ ) pap]1 ! pap] mu/ be remov$ ab\t fifte5 m9utes be=e tak+ ! rabbit f ! fire4 ,asc]ta9 :5 done by means ( a skew] or a small %>p-po9t$ knife4 ,x takes ab\t =ty-five m9utes to roa/1 accord+ to size & fire4 ,:5 roa/$ x may be s]v$ ) its gravy or dripp+s only1 or ) a cranb]ry1 f9es h]bes1 mu%room1 piquante1 ,prov5cale1 ravigote1 ,t>t>1 tomato1 or truffle sauce4 ,) ,gre5 ,peas4--,:5 bak$ or roa/$1 s]ve x ) gre5 peas au jus4 ,saute4--,:5 ! rabbit is clean$ & prep>$ z direct$1 proce$ z = a *ick5 saute 9 e p>ticul>4 ,sportsman-l4--,clean & prep>e ! rabbit1 !n cut (f ! neck1 head1 & ! end ( ! legs1 :i* y keep to make a potage au *asseur4 ,put ! re/ 9 a crock]y vessel ) ! juice ( a lemon1 salt1 & pepp]4 ,leave ?us = at lea/ "o day1 turn+ x ov] two or ?ree times4 ,!n bake or roa/ x1 & s]ve ) ! gravy & wat]-cress4 ,/ew$4--,:5 clean$ & prep>$1 cut ! rabbit 9 pieces4 ,put 9 a saucepan ?ree ounces ( butt] & set x on ! fire2 z soon z melt$1 put ! pieces ( rabbit 91 /ir n[ & !n till !y are turn+ r br[n1 !n take !m f ! pan b keep x on ! fire4 ,put 9 x a r small c>rot & two or ?ree onions1 bo? slic$1 a few slices ( turnip1 half a doz5 sprigs ( p>sley1 two ( cel]y1 "o ( ?yme1 ! la/ ?ree ti$ toge!r ) tw9e1 & two or ?ree cloves1 also half a p9t ( ,madeira or ,%]ry w9e1 salt1 & pepp]2 cov] ! :ole ) bro? or wat]2 boil g5tly till half done1 :5 add ! rabbit1 & cont9ue boil+ till ! :ole is done1 /irr+ once 9 a :ile4 ,di% ! rabbit1 ma% ! onions1 c>rot1 & turnip1 ?r\gh a col&]1 :i* y put all ar\nd ! pieces ( rabbit1 /ra9 ! sauce ov] ! :ole1 & s]ve w>m4 ,cold4--,:at is left is w>m$ & s]v$1 if f a civet1 giblotte1 /ew$1 etc41 & s]v$ ) a v9aigrette1 if f a roa/$ or bak$ piece4 ,x may also be s]v$ ) a piquante1 poivrade1 or ravigote sauce4 ,snipe--to truss4--,prep>e z direct$ = p\ltry4 ,cut ! w+s (f j above ! second jo9t1 z se5 9 ! cut bel[4 ,! head & legs mu/ be clean$ v c>efully4 ,by heat+ ! l[] "p ( ! legs & ! claws1 ! sk9 c be easily remov$1 b ?is is n necess>y1 !y may be s+$ & wa%$ only4 ,fold ! legs & run ! bill ( ! bird ?r\gh ! two legs & ! body4 ,put a slice ( fat salt pork on ! brea/ ( ! snipe1 :i* y fa/5 !re ) tw9e1 z se5 9 ! cut bel[4 ,! cut repres5ts ! bird on ! spit1 ready = roa/+4 ,illu/ration ,/ew$4--,take f\r snipes & p\nd ! liv]s1 he>ts1 & lungs well ) ab\t ! same am\nt ( fat salt pork2 !n add to !m ab\t a teaspoonful ( p>sley *opp$ f9e1 & ! yolk ( an egg2 divide ! mixture 9 f\r p>ts & put ea* "p 9 a bird1 :i* y sew & truss z direct$4 ,l9e ! bottom ( a /ewpan ) slices ( salt pork & lay ! snipe on !m2 set on a sl[ fire = t5 m9utes1 add ab\t half a p9t ( :ite w9e1 same ( bro?2 simm] till done1 di% ! birds1 /ra9 ! gravy on !m1 spr9kle a few drops ( lemon-juice ov] ! :ole1 & s]ve w>m4 ,snipes are s]v$ 9 sev]al ways1 z describ$ = bobol9ks & o!r small birds4 ,salmis4--,a salmis is made ) tame ducks & any k9d ( game birds4 ,birds may be roa/$ or bak$ to make a salmis1 b mo/ g5]ally x is made ) cold birds1 t is1 :at is left f ! previ\s day's d9n]4 ,x is c]ta9ly ! be/ way to make use ( cold birds4 ,! proportions ( ! diff]5t season+s are accord+ to ! proportion ( meat4 ,we give bel[ ! proportions = a :ole bird2 x w be easy to augm5t or r$uce4 ,put two ounces ( butt] 9 a saucepan & set x on ! fire2 z soon z melt$ /ir into x a tablespoonful ( fl\r2 :5 turn+ r yell[ add "o p9t ( bro?1 same ( cl>et w9e1 a bun* ( season+s compos$ ( f\r or five sprigs ( p>sley1 "o ( ?yme1 a bay-leaf & a clove1 also salt1 pepp]1 & a clove ( g>lic2 boil g5tly ab\t ?irty-five m9utes4 ,/ra9 ! sauce into a saucepan4 ,cut ! bird or "p ( bird 9 pieces1 ! same z !y are g5]ally c>v$2 put !m 9 ! pan ) ! sauce2 place ! saucepan 9 a ba9-m>ie till ! meat is w>m1 add "s lemon-juice1 & s]ve4 ,:ile ! meat is w>m+1 cut "s /ale bread 9 cr\tons1 fry !m ) a little butt]4 ,to s]ve4--,a salmis is s]v$ 9 two ways3 fir/1 ! cr\tons are plac$ on ! di%1 a piece ( meat is put on ea*1 & !n ! sauce is p\r$ all ov]2 second1 di% ! meat & sauce1 place ! cr\tons all ar\nd ! di%1 ) a piece ( lemon or bitt] orange betwe5 ea* cr\ton4 ,:5 ! cr\tons are s]v$ "u ! pieces ( meat1 y mu/ h z _m z !re are pieces2 :5 s]v$ ar\nd ! di%1 h en\gh ( !m1 & ( slices ( lemon1 to surr\nd ! di%4 ,! cr\tons & slices ( lemon are always plac$ ar\nd ! meat & on ! bord] ( ! di%4 ,! lemon or orange is fir/ split 9 two l5g?wise1 !n cut 9 eight1 twelve1 or sixte5 slices1 always comm5c+ to cut on ! inside & f9i%+ by ! r9d4 ,*op f9e ! bones1 he>t1 & liv] ( ! bird1 & put !m 9 ! saucepan at ! same "t ) ! bro?4 ,truffles or mu%rooms slic$ may be add$ to ! sauce1 if lik$1 b only :5 /ra9$4 ,ano!r4--,c>ve ! bird or "p ( x1 & s]ve cold ) ! foll[+ sauce2 p\nd ! liv] ( ! bird & put x 9 a sauc]2 add to x a little v9eg>1 salt1 pepp]1 & /ir & mix ! :ole2 !n add ab\t ?ree times z mu* oil z v9eg>1 mix aga91 !n lemon-juice1 /ir1 & s]ve4 ,x may be made )\t v9eg> at all1 us+ lemon-juice in/ead ( v9eg> to mix at fir/4 ,,opossum1 ,,ott]1 ,,raccoon1 ,,skunk1 ,,fox1 ,,wood*uck1 ,,& ,,o!r ,,l ,,animals4 ,we _c say t we h _h mu* exp]i5ce 9 cook+ ! above animals1 b !y are all eat5 by _m p]sons1 9 diff]5t p>ts ( ?is & o!r c\ntries4 ,we h ta/$ ( all or !m except ! raccoon1 & we mu/ say t we f\nd !m palatable4 ,x is well kn[n t :5 our soldi]s retook possession ( ,%ip ,isl&1 !y f\nd pl5ty ( raccoons on x1 & ate all !y c\ld cat*4 ,"o day we happ5$ to meet a sub-(fic]1 :o 0 !re at ! "t1 & inquir$ ( him ab\t x4 ,he said he _h nev] eat5 any raccoons be=e1 & did n "k t !y 7 eatable2 b n[ he c\ld eat !m z readily z rabbit1 z !y 7 q z good4 ,! be/ "t to eat any ( ! animals enum]at$ above is f ,*ri/mas to ! #ae? ( ,febru>y4 ,h[ to prep>e !m4--,z soon z ! animal is kill$ sk9 x1 take ! inside out1 save ! liv] & he>t1 & wa% well ) lukew>m wat] & a little salt1 inside & out2 !n wipe dry ) a t[el1 put inside a few leaves ( sage1 bay-leaves1 m9t1 & ?yme1 & sew x up4 ,hang x outside 9 a place %elt]$ f ! sun1 su* z ! nor!rn side ( a build+2 leave x ?us five or six days1 !n take (f1 & cook4 ,h[ to sk9 a ,skunk4--,we 7 hunt+ "o day 9 ,new ,j]sey1 nor?we/ ( ,pat]son1 ) a fri5d & two f>m]s liv+ !re1 :5 "o ( !m %ot a skunk4 ,we ask$ him h[ mu* he c\ld get = ! sk94 ,he said x 0 n wor? :ile to take x to t[n1 b t he w\ld eat ! animal1 z x 0 v good4 ,we ?\ght at fir/ t he 0 jok+2 b putt+ 8 gun & game-bag to ! gr\nd1 he look$ at u e>ne/ly1 & said1 ,g5tlem51 y seem to d\bt2 ,i w %[ y h[ x is done4 ,we soon saw t we _h be5 mi/ak54 ,we made a fire1 took hold ( ! skunk by ! head ) "o h&1 & ) a /ick 9 ! o!r held ! skunk ov] ! fire4 ,he burnt (f ne>ly all ! hair1 tak+ c>e to avoid burn+ ! sk91 comm5c+ at ! h9d legs2 !n ) 8 hunt+-knife he c>efully cut (f ! bag conta9+ ! fetid matt]1 & sk9n$ & clean$ x4 ,we !n exam9$ ! skunk1 & al?\gh x _h n be5 wa%$1 we c\ld n f9d any "p ( x ) a bad smell1 & if we _h n se5 ! :ole op]ation we c]ta9ly w\ld n h ?\ght t x 0 a skunk1 ! v "n ( :i* is repulsive4 ,! foll[+ week we d9$ ) ! f>m]1 ate "s ( t id5tical skunk1 & f\nd x v good4 ,h[ to cook ! above-nam$ ,animals4--,take out ! leaves ( sage1 etc41 :i* y put 9 ! animal be=e expos+ x to ! wea!r4 ,p\nd well ! liv] & he>t ) ab\t ! same quantity ( bacon1 !n mix t ) two or ?ree teaspoonfuls ( *opp$ p>sley1 a p9* ( grat$ nutmeg1 salt1 & pepp]2 /uff ! animal ) t mixture1 & also ) six small onions fri$ 9 butt]1 & a bun* ( season+ compos$ ( f\r sprigs ( p>sley1 ?ree ( ?yme1 two cloves1 two cloves ( g>lic1 & two bay-leaves1 & sew x up aga94 ,butt] x well all ov]1 place x on a spit be=e a v quick fire2 put ?ree or f\r sage-leaves 9 ! dripp+-pan1 & ba/e (t5 ) ! dripp+s4 ,s]ve x :5 cook$ ) ! gravy1 ?r[+ away ! sage-leaves4 ,x may also be s]v$ ) a ,mayonnaise1 ravigote1 or ,t>t> sauce4 ,squirrel4--,a squirrel is prep>$ z a rabbit 9 e p>ticul>4 ,,v5ison4 ,if "y1 ! ho( is n mu* op5$1 & ! fat is ?ick & cle>2 :5 old1 ! ho(s are wide op54 ,to "k if x is fre% en\gh1 run a knife or a skew] ?r\gh ! leg or ?r\gh ! %\ld]1 & if x does n smell bad & /ale1 x is good4 ,x is n z delicate :5 fre% z :5 x has be5 kill$ = five or six days4 ,if fre% :5 y buy x1 keep x f ?ree to eight days be=e cook+ x4 ,to improve4--,put ! piece ( v5ison 9 a crock]y vessel4 ,= ab\t six p\nds put a p9t ( v9eg> 9 a saucepan ) two bay-leaves1 two cloves1 two cloves ( g>lic1 "o onion slic$1 two /alks ( ?yme1 f\r ( p>sley1 & twelve pepp]-corns2 set x on ! fire1 give "o boil1 & turn ov] ! piece ( v5ison4 ,turn ! piece ( meat ov] occasionally = "o or two days1 & !n cook x4 ,ano!r way4--,l>d ! piece ( v5ison & put x 9 a crock]y vessel2 spread all ov] two or ?ree onions & a clove or two ( g>lic 7bo? slic$71 half a gill ( sweet-oil1 same ( cl>et w9e1 a p9* ( allspice1 f\r cloves1 & two sprigs ( ?yme2 ba/e twice a day = two or ?ree days1 & !n cook4 ,to bake4--,put ! v5ison 9 a bak+-pan ) ! season+s 9 :i* x has improv$2 spread "s butt] on x1 & bake 9 a r quick ov52 ba/e n[ & !n1 & turn ov] if necess>y4 ,:5 bak$1 s]ve ) a ravigote sauce1 to :i* y h add$ ! gravy f ! pan 9 :i* x has be5 bak$4 ,s]ve x also ) a cranb]ry1 piquante1 ,rob]t1 or ,t>t> sauce1 or ) currant-jelly4 ,9 ,civet4--,%\ld]1 neck1 & brea/-pieces are cut & prep>$ 9 civet1 9 ! same way z a civet ( rabbit4 ,x may also be kept ?ree or f\r days & w>m$ 9 a ba9-m>ie2 x improves x z mu* z t ( rabbit4 ,) ,mu%rooms4--,any piece ( v5ison1 bak$ or roa/$1 may be s]v$ ) a g>niture ( mu%rooms4 ,cutlets1 broil$4--,! cutlets are mu* bett] :5 improv$ z direct$4 ,! season+s are spread all ov]4 ,!y are !n wrapp$ up 9 butt]$ pap] & broil$ on a quick fire4 ,!y may also be l>d$ ) salt pork1 & !n broil$ ) or )\t be+ envelop$ 9 pap]4 ,:5 broil$ & di%$1 s]ve !m w>m ) a maitre d'hotel or ravigote sauce4 ,sautees4--,put six cutlets 9 a /ewpan1 l>d$ or n1 ) salt1 pepp]1 eight small onions1 two c>rots1 f\r sprigs ( p>sley1 two ( ?yme1 two cloves1 a bay-leaf1 a gill ( bro?1 & same ( wat]2 set x on a good fire & boil g5tly till cook$4 ,di% ! cutlets s t e small end or bone re/s on ! l>g] end ( ano!r1 & s]ve ) ! sauce /ra9$ on !m4 ,if m sauce is desir$1 add to x any ( ! foll[+3 cranb]ry1 piquante1 ravigote1 ,rob]t1 or ,t>t>4 ,haun*1 roa/$4--,aft] be+ improv$1 if lik$1 remove ! ?9 sk9 ar\nd x & l>d x ) salt pork2 x may be roa/$ )\t l>d+1 b x is c]ta9ly an improvem5t1 ! meat be+ naturally dry4 ,place x on ! spit be=e a brisk fire & ne> x2 ba/e ) melt$ butt] fir/1 & !n ) ! dripp+s till done4 ,if x is l>d$1 x w require less butt]4 ,z soon z a k9d ( cru/ =ms ar\nd ! meat1 remove x a little f ! fire by degrees4 ,asc]ta9 ) a skew] or small knife :5 done4 ,v5ison is g5]ally s]v$ r und]done1 :5 roa/$ or bak$4 ,to make ! di% m sightly1 ! sk9 & hair ( ! l[] "p ( ! leg1 toge!r ) ! ho(1 are left unt\*$4 ,to prev5t !m f burn+ :ile x is roa/+1 envelop ^! p>ts ) a wet t[el1 :i* y cov] ) sev]al %eets ( butt]$ or oil$ pap]4 ,x may be necess>y to dip ! t[el 9 wat] two or ?ree times dur+ ! process ( roa/+4 ,:5 roa/$1 s]ve ) any ( ! foll[+ sauces3 cranb]ry1 piquante1 poivrade1 ravigote1 ,rob]t1 or ,t>t>2 also ) currant-jelly4 ,if s]v$ ) ! gravy only1 add wat]-cress & lemon-juice or v9eg>4 ,bak$4--,prep>e x z direct$ = roa/+2 !n place x 9 a bakepan ) a little cold wat]1 j en\gh to cov] ! bottom ( ! pan2 spr9kle salt & pepp] all ov]1 spread "s butt] on ! upp] side & put 9 a quick ov54 ,turn ov] & ba/e n[ & !n till done4 ,if ! wat] is absorb$1 add m4 ,:5 bak$1 s]ve ) ! same sauces z if roa/$1 & also ) currant-jelly & wat]-cress4 ,saddle4--,roa/ or bake ! saddle1 & s]ve x z direct$ = a haun*1 ) ! same sauces1 & also ) wat]-cress & currant-jelly4 ,%\ld]4--,cut ! %\ld] 9 fillets & l>d !m slightly4 ,put 9 a /ewpan f\r ounces ( butt] & set x on a brisk fire2 :5 hot1 lay ! fillets 91 & :5 ( a gold5 color add ! season+s 9 :i* y h improv$ ! saddle1 or ! same ones if y h n done x2 !n subdue ! fire1 wet ) a little w>m bro?1 simm] till cook$1 di% ! fillets1 /ra9 ! sauce on !m1 & s]ve4 ,x may also be dress$ entire1 ) ! bones (f2 b x is m g5]ally done 9 fillets4 ,x is bon$ l a %\ld] ( mutton1 & roa/$ or bak$1 & s]v$ l a haun*1 ) ! same sauces & ) currant-jelly or wat]-cress4 ,/ew$4--,cut ! meat 9 squ>e pieces1 ab\t two in*es 9 size4 ,h 9 a /ewpan1 & on a good fire1 a piece ( butt] ! size ( a duck's egg2 :5 melt$1 spr9kle 91 little by little1 a tablespoonful ( fl\r1 /irr+ ! :ile ) a wood5 spoon2 :5 gett+ r ?ick1 add two ounces ( bacon cut 9 dice1 also half a p9t ( cl>et w9e1 same ( w>m wat]1 salt1 pepp]1 a p9* ( allspice1 two %allots *opp$ f9e1 or two gre5 onions1 f\r or five mu%rooms1 two cloves ( g>lic1 & six onions2 !n lay ! meat on ! :ole1 & boil g5tly till cook$4 ,di% ! meat1 boil ! sauce till ( a br[ni% color1 skim (f ! fat if !re is too mu* ( x1 take out ! cloves ( g>lic1 turn ! sauce on ! meat1 & s]ve hot4 ,) ,truffles or ,mu%rooms4--,any "p ( v5ison1 bak$ or roa/$1 may be s]v$ ) a g>niture ( mu%rooms1 or "o ( truffles4 ,cold4--,:5 y h "s left = ! next day1 w>m x be=e s]v+ x1 if f a /ew2 b if f a roa/$ haun*1 cut 9 slices & s]ve cold ) a v9aigrette4 ,,snails4 ,a good _m are n[ import$ f ,europe4 ,h[ to clean & prep>e4--,?r[ !m 9 boil+ wat]1 9 :i* y h put "s wood-a%es2 leave !m 9 till !y h ?r[n _! cov] wide op51 :i* w take ab\t fifte5 m9utes2 !n take !m (f1 pull !m out ( ! %ell by means ( a =k1 place !m 9 lukew>m wat]1 & leave two h\rs2 next1 rub !m 9 y\r h&s1 & !n soak 9 cold wat]2 rub !m aga9 9 y\r h&s 9 cold wat]1 two or ?ree times1 *ang+ ! wat] ea* "t1 s z to take away mo/ ( _! slim9ess4 ,wa% ! %ells 9 lukew>m wat] ) a scrubb+-bru%1 & dra9 !m :5 clean4 ,broil$4--,knead toge!r & make a pa/e ( a suffici5t quantity ( butt]1 p>sley *opp$ f9e1 salt1 pepp]1 & grat$ nutmeg2 say ab\t two ounces ( butt]1 a tablespoonful ( p>sley1 a saltspoonful ( salt1 a p9* ( pepp]1 & ! same ( nutmeg 7= two doz574 ,put a piece ( ! above pa/e1 ! size ( a kidney bean1 9 ea* %ell1 !n ! snails1 & at ! top aga9 ! same quantity ( pa/e2 lay !m "o by "o close toge!r1 9 a crock]y or ca/-iron kettle1 ! m\? ( ! snails up1 & n "o ^u ano!r2 cov] ! kettle well2 set x on a mod]ate fire1 or 9 a mod]ately heat$ ov51 & leave ?us till cook$1 :i* is easily se5 by ! p>sley beg9n+ to turn black1 or z if fri$4 ,lay !m on a di% 9 ! same ord]1 & if !re is any gravy 9 ! kettle1 put a "p ( x 9 ea* %ell1 & s]ve hot4 ,9 eat+ !m1 be c>eful aft] hav+ tak5 (f ! snail & eat5 x1 to turn d[n ! %ell1 = !re is "s juice 9 ! bottom ( x :i* is delici\s2 ! be/ way is to dr9k x z if f ! bottom ( a glass4 ,!y c be broil$ on a gridiron1 b !y are n z good z 9 a kettle2 "s ( ! juice is lo/1 & also ! flavor4 ,/ew$4--,put 9 a /ewpan f\r ounces ( butt] = fifty snails1 & set x on a good fire2 :5 melt$1 spr9kle 9 x a teaspoonful ( fl\r1 /irr+ a :ile2 !n add a teaspoonful ( p>sley *opp$ f9e1 two sprigs ( ?yme1 a bay-leaf1 a p9t ( :ite w9e1 & !n ! snails1 :i* y h previ\sly put back into _! %ells2 cov] ! :ole ) w>m bro?1 boil g5tly till ! sauce is r$uc$ & ! snails are cook$1 & s]ve !m m\? upw>d1 & fill$ ) ! sauce4 ,,vegetables4 ,gre5 vegetables mu/ look fre%1 & h no?+ rott5 ab\t !m4 ,to boil or blan* ,gre5 ,vegetables4--,:atev] !y are1 sp9a*1 gre5 peas1 asp>agus1 etc41 put "s cold wat] & a little salt on ! fire2 clean ! vegetable1 wa% x if necess>y1 !n drop x 9 ! wat] at ! fir/ boil2 keep boil+ = a "t or till done2 dra91 & imm$iately drop x 9 cold wat]2 dra9 aga9 be=e us+4 ,x is impossible to tell h[ long x takes to boil2 x dep5ds entirely on ! nature ( ! vegetable3 = in/ance1 sp9a*1 z well z peas or any o!r vegetable1 accord+ to h[ t5d] x is1 may take f ?ree to tw5ty m9utes to cook prop]ly4 ,dry vegetables1 su* z beans1 peas1 l5tils1 etc41 are wa%$ or soak$ 9 cold wat]1 dra9$1 & !n set on ! fire ) cold wat] & no salt4 ,salt r5d]s beans mu* h>d] & ret>ds _! cook+4 ,o!r vegetables t are nei!r gre5 nor dry1 su* z c>rots1 turnips1 etc41 are g5]ally set on ! fire ) cold wat] & salt4 ,if prep>$ 9 o!r ways1 x is expla9$ 9 ! receipts4 ,potatoes are g5]ally /eam$2 :5 !y mu/ be boil$1 x is expla9$4 ,we recomm5d to drop ! gre5 vegetables 9 ! wat] at ! fir/ boil1 because1 9 boil+1 wat] evaporates its gases & alkali1 & is !re=e inf]ior = cook+ purposes4 ,gre5 vegetables are m acid "h ?an 9 ,europe1 on acc\nt ( ! newness & ri*ness ( ! soil2 s is "s fruit4 ,arti*okes4--,! arti*oke we ref] to "h is ! plant some:at resembl+ a ?i/le1 hav+ a l>ge1 scaly head1 l ! cone ( ! p9e-tree2 ! l[] "p ( ! leaves compos+ ! head1 ) ! broad receptacle und]nea?1 is ! eatable "p4 ,x is a native ( ,sicily1 & is an excell5t & delicate vegetable4 ,x gr[s well "h1 & ! reason :y x is n m g5]ally kn[n is because "s p]sons :o are us$ to live on co>se food h und]rat$ x--_! palates n be+ fit to appreciate its delicate flavor4 ,we recomm5d g>d5]s & f>m]s to cultivate x2 !y w f9d a ready m>ket4 ,h[ to eat !m raw4--,qu>t] !m1 take (f ! out] leaves & *oke1 & s]ve ) oil1 v9eg>1 mu/>d1 salt1 & pepp]4 ,h[ to cook4--,clean !m & take (f ! out] leaves1 ?r[ !m into boil+ wat]1 ) p>sley1 salt1 & pepp] 7!y are cook$ :5 ! leaves come (f easily71 !n take f ! fire & dra91 tak+ c>e to put !m upside d[n4 ,! same1 fri$4--,:5 cook$ z above1 cut ! upp] "p ( ! leaves1 & !n cut !m 9 eight pieces1 take ! *oke (f1 dip ea* piece 9 a ?9 pa/e made ( fl\r1 sweet-oil1 beat5 egg1 v9eg>1 salt1 & pepp]1 & fry !m ) a little butt]4 ,s]ve !m ) sprigs ( fri$ p>sley ar\nd4 ,! same1 /ew$4--,:5 cook$ z direct$ above1 cut !m 9 f\r pieces1 & trim (f ! upp] "p ( ! leaves1 take (f ! *oke1 & lay !m 9 a /ewpan2 cov] !m ) bro? & set on a mod]ate fire2 add !n "o ounce ( butt] = six arti*okes1 "o sprig ( p>sley1 & two mu%rooms cut 9 slices2 boil t5 m9utes1 take ! p>sley (f1 & s]ve ! arti*okes ) ! mu%rooms ar\nd2 p\r ! sauce on ! :ole4 ,9 ,v9aigrette4--,cook1 & s]ve ) a v9aigrette4 ,! ,j]usalem arti*okes are dress$ l potatoes4 ,asp>agus4--,?is is ?\ght to be a native ( ,asia4 ,! :ite asp>agus sells de>] ?an ! o!r k9ds1 b we _c say t x is on acc\nt ( its bett] quality1 x is mo/ likely = be+ m sightly :5 s]v$4 ,if x is kept = "s "t be=e boil+ x1 place ! bun* 9 ab\t half an in* deep ( cold wat]1 ! top upw>d1 & keep 9 a cool place4 ,!re are only f\r ways ( prep>+ asp>agus )\t *ang+ or de/roy+ ! natural ta/e ( ! plant4 ,! l>ge ones1 or :at is call$ ! fir/ cut1 is prep>$ 9 v9aigrette1 :ite sauce1 & fri$2 ! small "o1 or second cut1 is cook$ en petits pois--l gre5 peas4 ,x is bett] & has m ta/e :5 boil$ r und]done1 t is1 tak5 f ! wat] :5 /ill firm2 if boil$ till s(t1 x loses its ta/e & is n crisp4 ,to boil4--,cut (f "s ( ! :ite "p1 s z to h ! :ole ( "o l5g? if possible2 !n scrape ! :ite end a little1 soak 9 cold wat] = a few m9utes1 & dra94 ,tie x 9 small bun*es ( half a doz5 or a doz51 accord+ to size1 & drop !m 9 boil+ wat] & a little salt1 at ! fir/ boil ( ! wat]4 ,boil till r und]done1 take (f1 dra9 & drop 9 cold wat] imm$iately4 ,dra9 aga91 & x is ready to s]ve4 ,en ,petits ,pois4--,cut small asp>agus 9 pieces ab\t half an in* long1 & blan* !m = ?ree m9utes4 ,take (f & dra92 !n put !m 9 a saucepan on ! fire ) two or ?ree tablespoonfuls ( bro?1 /ir n[ & !n = ab\t two m9utes1 add a teaspoonful ( fl\r2 /ir aga91 & z soon z mix$ ) ! asp>agus add also ab\t "o ounce ( butt]1 salt1 pepp]1 & *opp$ p>sley1 /ir1 &1 :5 ! butt] is melt$1 s]ve4 ,fri$4--,blan* ! asp>agus two m9utes1 dra9 x2 dip ea* 9 batt] & fry 9 hot fat4 ,take (f ) a skimm] :5 done2 & turn into a col&]1 salt x1 & s]ve hot4 ,9 ,v9aigrette4--,boil x z direct$4 ,:5 cold1 s]ve ) a v9aigrette4 7,?is is also call$ a l'huile47 ,) ,:ite ,sauce4--,:ile x is boil+1 make a :ite sauce2 dra9 ! asp>agus & s]ve bo?1 sauce & vegetable1 w>m4 ,! asp>agus is n dropp$ 9 cold wat]4 ,) ,cream ,sauce4--,x is prep>$ & s]v$ z ) a :ite sauce4 ,9 ,omelet4--,boil ! asp>agus z direct$1 & :5 cool cut x 9 small pieces ab\t half an in* long1 & :5 ! omelet is ready to be fold$ 9 two1 a little :ile be=e tak+ f ! fire1 place ! asp>agus 9 ! middle1 !n fold & s]ve ! omelet z if !re 7 no?+ 9 x4 ,gre5 or ,/r+ ,beans1 ,dw>f or ,snap ,beans1 ,fr5* ,h>icots1 ,pole ,beans1 ,kidney ,beans1 etc4--,to prep>e !m :5 gre5 & cook$ ) ! pods4--,remove ! /r+ or ?read t is on bo? sides1 by p>tly break+ "o end ( ! pod & pull+ l5g?wise1 repeat ! same = ! o!r side2 cut !m 9 pieces half an in* long1 soak !m 9 cold wat]1 & ?r[ !m into boil+ wat] ) a little salt4 ,boil !m till cook$1 :i* y w "k by press+ "o betwe5 y\r f+]s to see if t5d]2 take !m f ! fire1 ?r[ !m into cold wat] to cool1 & dra9 !m4 ,au jus4--,cook a qu>t ( beans4 ,put two ounces ( butt] 9 a /ewpan & set x on ! fire2 :5 melt$1 put ! beans 9 ) a teaspoonful ( *opp$ p>sley2 /ir five m9utes2 !n add a gill ( bro?1 salt1 & pepp]2 simm] tw5ty m9utes1 &1 j on tak+ f ! fire1 mix 9 x two well-beat5 yolks ( eggs1 ) ! juice ( half a lemon1 & s]ve4 ,maitre d'hotel4--,put 9 a /ewpan two ounces ( butt]1 & set x on a good fire2 :5 melt$1 put 9 x a qu>t ( beans cook$ 9 wat]1 ) a p9* ( grat$ nutmeg1 half a p9t ( milk1 salt1 pepp]1 & a teaspoonful ( *opp$ p>sley2 keep /irr+ cont9ually1 boil t5 m9utes1 take f ! fire1 mix 9 x two beat5 yolks ( eggs1 & s]ve4 ,! same1 ) ,onions4--,put two ounces ( butt] 9 a /ewpan & set x on ! fire2 :5 hot1 put 9 x two onions cut 9 slices1 & fry !m4 ,!n add salt1 pepp]1 a p9* ( grat$ nutmeg1 a saltspoonful ( *opp$ p>sley1 & a qu>t ( beans cook$ 9 wat]2 also half a p9t ( boil+ wat]2 boil t5 m9utes1 /ir ) a wood5 spoon1 take f ! fire1 spr9kle 9 x a few drops ( v9eg>1 & s]ve4 ,! same1 9 ,salad4--,cook ! beans 9 wat]1 z direct$ above2 !n put a lay] ( !m 9 a crock]y vessel1 ! lay] to be ab\t "o in* ?ick2 !n spr9kle on x salt & pepp]2 repeat ! same process till all y\r beans are 92 cov] & leave ?us ?ree or f\r h\rs2 !n ?r[ away ! wat]1 or dra9 if conv5i5t2 place ! beans 9 a salad-di%1 ) ! sweet-oil1 v9eg>1 & p>sley necess>y2 move l a salad1 & s]ve cold4 ,gre51 %ell$1 ,lima1 or o!r ,beans4--,%ell ! beans1 ?r[ !m 9 boil+ wat] ) a little salt1 & :5 cook$ dra9 !m4 ,put two ounces ( butt] = a qu>t ( beans 9 a saucepan1 & :5 melt$ put ! beans 9 ) salt & pepp]2 toss g5tly n[ & !n = ?ree or f\r m9utes1 !n add ab\t a teaspoonful ( v9eg>1 or ! juice ( half a lemon1 & half a teaspoonful ( p>sley *opp$4 ,mix & s]ve w>m4 ,!y may also be prep>$ z /r+-beans1 ei!r au jus1 9 maitre d'hotel1 or 9 salad4 ,dry ,beans1 ,lima1 ,:ite or ,color$4--,dry beans mu/ be soak$ 9 wat] = "s "t4 ,"s require to be soak$ tw5ty-f\r h\rs1 o!rs only five or six h\rs4 ,^? t require to be soak$ long are n f ! la/ h>ve/1 b h be5 kept = two or m ye>s4 ,if y are n sure t ! beans 7especially ! :ite7 are f ?is ye>'s crop1 soak !m = tw5ty-f\r h\rs 9 cold wat]1 & !n dra9 !m4 ,to boil4--,put ! beans 9 a saucepan ) cold wat]1 & boil g5tly till t5d]4 ,if ! wat] boils away1 fill up ) cold wat]1 b nev] put any salt to boil dry beans1 x prev5ts !m f cook+4 ,z soon z boil$ t5d]1 dra9 !m1 & !y are ready = use4 ,au jus4--,:5 boil$ z above1 set !m on ! fire 9 a /ewpan ) a few tablespoonfuls ( gravy or bro?1 salt1 & a little butt]1 /ir = two or ?ree m9utes1 !n add a little *opp$ p>sley1 & s]ve w>m4 ,maitre d'hotel4--,:5 boil$ z above1 dra9 & put !m 9 a saucepan ) ab\t ?ree ounces ( butt] = a qu>t ( beans1 /ir n[ & !n1 & :5 ! butt] is melt$1 add salt1 pepp]1 a teaspoonful ( *opp$ p>sley1 & a few drops ( v9eg>2 j mix & s]ve4 ,) ,salt ,pork4--,boil a qu>t ( beans z direct$ above1 & dra9 !m4 ,cut 9 dice ab\t half a p\nd ( bacon & put x 9 a saucepan on ! fire2 :5 ab\t half fri$ add ! beans1 mix & /ir = "o m9ute1 !n put 9 a w>m ov5 = ab\t tw5ty m9utes1 /irr+ occasionally2 :5 done1 spr9kle on x "s p>sley *opp$ f9e1 pepp] & salt to ta/e1 if n salt en\gh4 ,!re are sev]al ways ( prep>+ pork & beans1 b ! "o we give above is ! mo/ g5]al 9 ,new ,engl&4 ,! pork mu/ nei!r be too fat nor too lean4 ,x may be done also ) ham & fre% pork4 ,) ,mutton4--,boil z direct$ ab\t ?ree p9ts ( :ite beans & dra9 !m4 ,:5 ! leg ( mutton is ab\t half roa/$1 put ! beans 9 ! dripp+-pan1 & /ir occasionally till ! meat is done1 & s]ve !m ) x4 ,x makes a v n\ri%+ di%1 b x w\ld be r heavy = p]sons hav+ s$5t>y avocations4 ,two qu>ts ( beans w\ld n be too mu* = a good-siz$ leg ( mutton4 ,x may also be prep>$ ) any o!r piece ( mutton2 %\ld]1 saddle1 etc4 ,boil$ ) ,mutton or ,pork4--,prep>e a qu>t ( beans z direct$1 & !n boil !m t5 m9utes & dra9 !m4 ,cut 9 r l>ge dice ab\t two p\nds ( brea/ or neck ( mutton or ! same ( pork1 & ( ! same pieces1 & put meat & beans 9 a /ewpan1 cov] well ) cold wat]2 season ) a bun* ( season+s compos$ ( five or six sprigs ( p>sley1 "o ( ?yme1 a bay-leaf1 & two cloves1 salt1 pepp]1 a little nutmeg grat$1 a c>rot cut 9 ?ree or f\r pieces1 two onions1 & a piece ( turnip4 ,boil g5tly till ! :ole is ?or\ghly cook$2 remove ! season+s1 & s]ve meat & beans toge!r4 ,?is makes also a n\ri%+ di% & n an exp5sive "o4 ,! nutritive qualities ( beans are v well kn[n1 & v mu* exagg]at$ too4 ,ev5 ,pr(essor ,liebig once said t f\r qu>ts ( beans & two p\nds ( corn$ beef or pork boil$ to rags1 9 fifty qu>ts ( wat]1 w furni% a good meal = =ty m54 ,we mu/ say t we h n be5 able to try ! exp]im5t1 b we %\ld l v mu* to see :at k9d & h[ mu* "w =ty m5 w\ld d1 & = h[ long1 ) su* a diet4 ,!re are _m ?+s t look or seem well1 & ev5 magnific5t 9 !ory1 ?\gh entirely impracticable4 ,x s\nds well1 especially to ^? :o d n und]/& ! mean+ ( x1 to say t we fe$ mo/ly on glut51 album51 gelat9e1 etc41 & t we require s _m ounces ( c>bon1 oxyg51 etc41 9 tw5ty-f\r h\rs4 ,e ?+ t we eat may be1 ) ! exception ( salt1 turn$ into *>coal2 b no "o has yet be5 kn[n to fe$ on x4 ,color$ ,beans1 /ew$4--,soak1 boil five m9utes1 & dra9 a qu>t ( beans4 ,put 9 a /ewpan half a p\nd ( bacon & set x on ! fire2 five m9utes aft]1 put ! beans 91 ) f\r small onions1 salt1 & pepp]1 boil g5tly till cook$1 & dra94 ,put two ounces ( butt] 9 a /ewpan on ! fire2 :5 melt$1 spr9kle 9 x a teaspoonful ( fl\r1 same ( *opp$ p>sley1 !n ! beans1 )\t ! bacon & onions2 toss n[ & !n = t5 m9utes1 !n add half a p9t ( cl>et w9e1 ! same ( ! wat] 9 :i* !y 7 cook$1 boil g5tly tw5ty m9utes2 !n put 9 x also ! bacon & onions1 boil five m9utes long]1 & s]ve ! :ole on ! same di%4 ,beets1 /ew$4--,clean & wa% well1 b d n sk9 !m4 ,put 9 a crock]y vessel a lay] ( rye /raw1 moi/5 x slightly1 place ! beets on x1 cov] ! vessel1 & place x 9 a sl[ ov5 = five or six h\rs2 cool & sk9 !m4 ,:5 cook$1 cut !m 9 ?9 slices4 ,put butt] 9 a /ewpan1 & :5 melt$ spr9kle 9 x a p9* ( fl\r1 a teaspoonful ( *opp$ p>sley1 salt1 & pepp]1 !n ! beets2 simm] tw5ty m9utes1 add a few drops ( v9eg>1 & s]ve4 ,cabbages--to boil4--,take (f ! out] leaves1 clean1 cut 9 f\r pieces1 free x f /ump & /alk1 & drop x 9 boil+ wat] ) a little salt & a piece ( *>coal4 ,boil sl[ly till t5d]1 & dra94 ,cabbage conta9s "s sulphur1 & evaporates an unpleasant odor :ile boil+1 & especially :ile boil+ fa/4 ,by putt+ a piece ( *>coal 9 ! pot1 x does n smell z mu*4 ,) ,bacon4--,:5 boil$ & dra9$1 put ! cabbage 9 a /ewpan ) bacon1 sausage1 & a piece ( brea/ ( mutton2 cov] ) cold wat]1 season ) ?ree or f\r sprigs ( p>sley1 a c>rot1 a clove1 a little nutmeg1 salt & pepp]2 boil till ! :ole is well cook$1 remove ! season+s & dra92 di% ! cabbage1 put ! meat on x1 & s]ve w>m4 ,) ,milk1 or a la ,creme4--,boil & dra9 ! cabbage z direct$ above4 ,put two ounces ( butt] 9 a saucepan1 set x on a good fire1 & :5 melt$ put ! cabbage 9 ) salt & pepp]4 ,spr9kle on x a teaspoonful ( fl\r1 add half a p9t ( cream or good milk2 keep /irr+ ) a wood5 spoon dur+ ! :ole process2 boil g5tly till ! sauce is r$uc$1 & s]ve w>m4 ,/ew$4--,boil & dra9 two l>ge heads ( cabbage1 & cut !m v f9e4 ,put ab\t ?ree ounces ( butt] 9 a saucepan on ! fire1 & :5 melt$ put ! cabbage 9 & /ir = five m9utes2 !n add salt1 pepp]1 & a p9* ( fl\r2 wet ) a p9t ( bro?1 boil till cook$ & ! sauce r$uc$1 !n s]ve w>m4 ,a l',allem&e4--,blan* = t5 m9utes "s :ite or gre5 cabbage & dra9 x4 ,put six ounces ( salt pork1 cut 9 dice1 9 a saucepan on ! fire1 & :5 p>tly fri$ put two or ?ree small heads ( cabbage 91 /ir1 & :5 done1 add a little gravy1 & s]ve w>m4 ,) ,apples4--,blan* = ab\t t5 m9utes a head ( cabbage & dra9 x4 ,put two or ?ree ounces ( butt] 9 a saucepan on ! fire1 & put ! cabbage 9 :5 ! butt] is melt$ ) f\r or five apples peel$1 qu>t]$1 & cor$2 also a little salt & a little sug>1 ab\t half a p9t ( wat] or bro?1 boil g5tly till done1 & s]ve z w>m z possible4 ,g5]ally1 cabbages are bett] :5 prep>$ at lea/ "o day 9 advance1 & !n w>m$ 9 a ba9-m>ie be=e s]v+2 a little butt] may be add$ :ile x is w>m+4 ,any k9d ( cabbage is prep>$ z direct$ 9 ! above ways4 ,r$ ,cabbage 9 ,salad4--,take a h>d head ( r$ cabbage1 & :5 all ! out] leaves are remov$1 see if x is clean1 b d n wa% x2 if a cabbage is n clean1 d n use x = salad 7z y want a h>d "o1 & a h>d "o is always clean :5 ! out] leaves are tak5 (f74 ,!n cut x 9 f\r pieces1 trim (f ! /ump & co>se ends ( ! leaves2 cut x z ?9 z possible1 z 9 mak+ s\r-kr\t1 put x 9 a crock]y vessel1 ) salt1 v9eg>1 & pepp] spr9kl$ on1 cov] & leave ?us f f\r to six h\rs2 !n ?r[ away ! wat] or v9eg>1 dress z ano!r salad1 ) oil & v9eg>1 & s]ve4 ,! same1 /ew$4--,blan* ! cabbage = ab\t t5 m9utes & dra9 x2 !n put x 9 a saucepan ) ab\t an ounce ( butt] & /ir = five m9utes1 :5 add a little salt1 a little sug>1 a gill ( cl>et w9e1 & same ( bro? or wat]4 ,boil g5tly till done1 & s]ve4 ,/uff$4--,remove ! out] leaves ( ei!r a gre51 :ite1 or r$ cabbage1 see t x be clean1 !n put x 9 a b[l1 & p\r boil+ wat] on x4 ,leave x s till ! leaves are s(t & pliable1 :5 take (f & dra94 ,cut (f ! /ump c>efully1 place ! cabbage on ! table1 ! top upw>d1 !n op5 x g5tly by spread+ ! leaves all ar\nd )\t break+ !m2 !n1 comm5c+ ) ! c5tre leaves1 put "s sausage-meat betwe5 ! leaves1 f9i%+ ) ! out] ones & rais+ !m2 t is1 br++ ! cabbage to its orig9al %ape z mu* z possible1 & !n tie x all ar\nd ) tw9e4 ,put 9 a saucepan l>ge en\gh to hold ! cabbage easily1 b n too l>ge1 a little salt pork1 cut 9 small dice1 r9d ( salt pork & trimm+s ( but*]'s meat t y may h1 b if none at all1 put a little lean salt pork or bacon1 & cut 9 dice also1 half a c>rot 9 slices1 two onions 9 slices also1 & !n ! cabbage on ! :ole4 ,half cov] x ) bro?2 wat] may be us$ in/ead ( bro?1 b x makes a v inf]ior di%1 :ile ) bro? x is unque/ionably an excell5t "o = ^? :o l cabbages4 ,simm] = two or ?ree h\rs1 accord+ to ! size ( ! cabbage4 ,a piece ( sausage may be plac$ on ! cabbage also & cook$ ) x4 ,!n di% ! cabbage1 remove ! tw9e ty+ x2 place ! sausage ar\nd & also ! salt pork if lik$1 /ra9 ! sauce on ! :ole1 & s]ve w>m4 ,if ! wat] or bro? boils away :ile x is cook+1 add m4 ,s\r-kr\t4--,soak 9 cold wat] = "s "t1 *ang+ ! wat] ?ree or f\r times2 !n put x 9 a /ewpan ) a p\nd ( bacon1 two ounces ( sausages1 & two ounces ( l>d to e qu>t ( s\r-kr\t1 salt1 & pepp]2 wet ) bro?1 or ) wat]1 boil f five to six h\rs1 & s]ve ) ! bacon & sausages on x4 ,:5 cook$ z above1 b ) wat] in/ead ( bro?1 dra9 x well1 put ! bacon & sausages away 9 a w>m place2 !n put ! s\r-kr\t 9 a /ewpan ) ab\t "o p9t ( :ite w9e to a qu>t ( s\r-kr\t1 set x on ! fire & boil g5tly till ! w9e is ne>ly all absorb$ or boil$ away4 ,s]ve z above ) ! bacon & sausages on x4 ,x is almo/ always prep>$ ) w9e 9 _m p>ts ( ,g]many4 ,c>doons4--,! :ite "p only is good to eat4 ,clean well & scrape ! sides2 cut 9 pieces two in*es & a half 9 l5g?1 & ?r[ !m 9 boil+ wat] ) a little salt2 boil !m till _! slim9ess comes (f easily2 !n take f ! fire1 p\r cold wat] 91 & by means ( a t[el remove ! slim9ess2 soak 9 cold wat] & dra9 !m4 ,lay a few slices ( bacon 9 a /ewpan1 place ! c>doons on !m1 & aga9 lay slices ( bacon on2 season ) two onions1 two sprigs ( p>sley1 "o ( ?yme1 a bay-leaf1 & a clove1 salt1 pepp]1 & ! juice ( half a lemon2 cov] ) wat] & set on a good fire2 boil till cook$2 take f ! fire & dra9 ! c>doons only1 ?r[+ away ! season+s4 ,put ! c>doons back 9 ! /ewpan1 9 :i* y h left ! bacon2 add two or ?ree tablespoonfuls ( bro?1 & two ( ,espagnole sauce2 set on a sl[ fire1 & simm] till ! sauce is r$uc$ to a prop] ?ickness4 ,h at ! same "t 9 a pan on ! fire a piece ( ox-m>r[1 & :5 melt$ mix x ) ! sauce at ! mom5t y take ! c>doons f ! fire1 & s]ve hot ei!r ) or )\t ! bacon4 ,c>rots--h[ to clean & prep>e !m4--,trim (f all ! small roots1 wa% !m well1 scrape !m g5tly1 tak+ c>e to scrape ! sk9 only2 !n wa% well1 dra91 & cut !m ei!r 9 slices a qu>t] ( an in* ?ick1 9 fillets or /rips1 or ) a vegetable spoon1 accord+ to fancy4 ,to boil4--,:5 prep>$1 put !m 9 a saucepan ) a little salt1 m cold wat] ?an is necess>y to cov] !m1 set on ! fire1 boil g5tly till t5d]1 & dra94 ,x is impossible to tell h[ long x takes1 z x dep5ds h[ "y & t5d] !y are4 ,9 ,be*amel4--,clean1 cut1 & boil ab\t a qu>t ( c>rots z direct$ & dra9 !m4 ,mix well toge!r 9 a saucepan1 on ! table1 ab\t two ounces ( butt] ) a tablespoonful ( fl\r1 add ab\t "o p9t ( milk1 set on ! fire1 /ir sl[ly till x comes to a boil1 :5 turn ! c>rots 91 /ir = ab\t "o m9ute1 add also a little salt1 same ( sug>1 two yolks ( eggs2 /ir & mix well1 give "o boil1 & s]ve w>m4 ,a la ,creme1 or ) ,cream4--,proce$ z = a ,be*amel 9 e p>ticul> except t y use cream in/ead ( milk4 ,9 ,p\lette4--,proce$ z 9 ,be*amel ) ! exception t y use bro? in/ead ( milk1 & add a little p>sley1 *opp$ f9e1 j be=e s]v+4 ,f9es ,h]bes4--,clean1 cut1 & boil z direct$1 ab\t a qu>t ( c>rots4 ,set a saucepan on ! fire ) two ounces ( butt] 9 x1 & :5 melt$ fry 9 x a piece ( onion *opp$ f9e4 ,:5 ! onion is fri$ add a p9t ( bro? or wat]2 boil ab\t five m9utes1 put ! c>rots 9 ) a teaspoonful ( *opp$ p>sley1 give "o boil1 take f ! fire1 add a few drops ( lemon-juice1 & s]ve z w>m z possible1 ) salt to ta/e4 ,au jus4--,proce$ z = f9es h]bes1 except t y d n use onions1 & put half a p9t ( bro? or gravy4 ,glaz$4--,clean1 cut ) a vegetable spoon1 & boil z direct$1 ab\t a qu>t ( c>rots1 & dra9 !m4 ,put ?ree ounces ( butt] 9 a fry+-pan & set x on ! fire4 ,z soon z ! butt] is melt$ turn ! c>rots 91 toss g5tly = five or six m9utes1 !n add a little ov] a gill ( ri* gravy1 sug> to ta/e1 toss aga9 n[ & !n till ! gravy is half boil$ away1 & use4 ,glaz$ c>rots are seldom s]v$ alone1 b mo/ g5]ally us$ z g>ni%+ ar\nd a piece ( meat4 ,/ew$4--,clean1 & cut c>rots 9 slices1 & !n blan* !m = ab\t five m9utes1 & dra9 !m4 ,set a /ewpan on ! fire ) ab\t two ounces ( butt] 9 x2 z soon z melt$ put ! c>rots 9 ) salt1 pepp]1 a p9* ( sug>1 half a p9t ( bro?2 boil g5tly till cook$1 take f ! fire1 add & mix ) ! c>rots a little *opp$ p>sley1 & s]ve w>m4 ,) ,sug>4--,clean & slice ab\t a qu>t ( c>rots1 & blan* !m = five m9utes1 & !n dra9 !m4 ,put two ounces ( butt] 9 a /ewpan1 & set x on a good fire1 & :5 melt$ lay ! c>rots 9 ) salt1 pepp]1 a p9* ( grat$ nutmeg1 & ab\t half a p9t ( bro?2 spr9kle 9 x1 :ile /irr+ ) a wood5 spoon1 ab\t a teaspoonful ( fl\r1 & boil g5tly till cook$4 ,take f ! fire1 mix a good tablespoonful ( sug> ) two yolks ( eggs1 & ^? aga9 ) ! re/1 & s]ve4 ,caulifl[]s & ,broccoli--h[ to prep>e & cook !m 9 wat]4--,clean & wa% !m well1 ?r[ into boil+ wat] ) a little salt & a little fl\r1 boil till cook$1 & dra9 !m4 ,h[ to s]ve ) ,*eese4--,put !m on a crock]y di% :5 prep>$2 p\r on a :ite sauce1 9 :i* y h mix$ a little grat$ *eese2 !n du/ ! :ole ) f9e bread-crumbs2 aft] :i* y take a s(t bru% or a fea!r1 :i* y dip 9 lukew>m butt]1 & put a ?9 coat ( x all ov] ! caulifl[]s2 !n place ! di% 9 a quick ov5 = t5 m9utes1 & s]ve z !y are1 i4 e41 9 ! di% 9 :i* !y h be5 cook$4 ,?is is also call$ au grat94 ,9 ,be*amel4--,boil ! caulifl[]s till done to y\r ta/e1 dra9 imm$iately & place !m on ! di%1 ! top upw>d4 ,:ile x is boil+ make a ,be*amel sauce & turn x ov] ! caulifl[]s z soon z di%$1 & s]ve z w>m z possible4 ,caulifl[]1 l asp>agus1 has a bett] ta/e :5 r und]done2 x is m crisp4 ,au ,beurre ,noir 7) ,br[n ,butt]74--,:5 boil$1 dra9$1 & di%$1 turn a br[n butt] ov] !m1 & s]ve w>m4 ,) a ,cream-,sauce4--,clean1 prep>e1 boil1 & dra9 ! caulifl[]s z direct$ above1 !n di% !m also ) ! top upw>d4 ,:ile !y are boil+1 make a cream-sauce & turn x ov] ! caulifl[]s z soon z !y are di%$1 & s]ve w>m4 ,z !y mu/ be s]v$ w>m1 if ! sauce is ready be=e ! caulifl[]s are cook$1 keep x 9 a ba9-m>ie2 if ! caulifl[]s are cook$ be=e ! sauce is ready1 keep !m 9 a w>m place4 ,) a ,:ite ,sauce4--,proce$ z ) a cream-sauce 9 e p>ticul>1 turn+ a :ite in/ead ( a cream-sauce ov] !m2 s]ve w>m4 ,fri$4--,clean1 prep>e1 & boil !m = ab\t five m9utes1 t is1 till !y are ab\t half cook$2 !n dip !m 9 batt] = fry+ vegetables1 & fry !m 9 hot fat4 ,take !m (f ) a skimm]1 turn !m into a col&]1 spr9kle salt all ov]1 & s]ve z hot z possible4 ,!y are excell5t fri$1 b !y mu/ n be all[$ to cool4 ,) a ,tomato-,sauce4--,comm5ce by mak+ a tomato-sauce1 z x requires long] ?an prep>+ ! caulifl[]s4 ,:5 ! sauce is ne>ly made1 boil ! caulifl[] z direct$1 di% x1 & !n turn ! sauce ov] x1 & s]ve w>m4 ,au jus1 or /ew$4--,prep>e1 boil ! caulifl[]s till half done1 & dra9 !m4 ,place !m c>efully 9 a /ewpan1 ! top upw>d1 & set on ! fire ) a little fat4 ,! fire mu/ be r sl[4 ,/ir g5tly & v c>efully 9 ord] n to break !m1 &1 ab\t five m9utes aft] !y are on ! fire1 add half a gill ( bro? = a middl+-siz$ caulifl[]1 salt1 & pepp]2 simm] till done1 /irr+ n[ & !n dur+ ! process2 di% !m1 turn ! sauce all ov]1 & s]ve w>m4 ,9 ,salad4--,:5 boil$ & dra9$1 leave !m 9 ! col&] till p]fectly cold1 !n put !m 9 ! salad-di% ) salt1 pepp]1 v9eg>1 & oil1 move c>efully 9 ord] n to break x1 & s]ve4 ,a salad ( caulifl[]s is n s]v$ z a salad ( gre5s1 b z an entremet1 l o!r vegetables1 & z if prep>$ 9 any o!r way4 ,x is an excell5t di% = breakfa/4 ,cel]y--/ew$4--,cut (f ! gre5 "p or top ( ab\t half a doz5 heads ( cel]y2 cleanse & trim !m1 b leave !m :ole4 ,set a saucepan ( cold wat] & a little salt on ! fire1 & at ! fir/ boil drop ! heads ( cel]y 91 boil till t5d] & dra94 ,put ! cel]y back 9 ! pan ) ab\t half a p9t ( bro?2 boil g5tly ab\t five m9utes1 :5 add two or ?ree tablespoonfuls ( good meat-gravy1 a teaspoonful ( meuni]e1 salt to ta/e1 give "o boil1 & s]ve w>m4 ,fri$4--,cut ! cel]y 9 pieces ab\t two in*es long1 wa%1 dra91 & wipe dry4 ,dip !m 9 batt] = fry+ vegetables1 drop 9 hot fat1 & turn !m into a col&] :5 fri$2 spr9kle salt ov]1 & s]ve hot4 ,s\p or turnip-root$ cel]y1 aft] be+ clean$ & prop]ly scrap$1 is prep>$ l table cel]y z above1 ei!r /ew$ or fri$4 ,*iccory4--,*iccory1 or succory1 or endive1 is g5]ally prep>$ z a salad1 if x be t ) ! broad leaves1 or ! curl$ endive4 ,/ew$4--,clean1 wa%1 & dra9 x4 ,blan* x = ab\t "o m9ute1 & dra9 aga94 ,!n put x 9 a /ewpan ) a little bro?1 & simm] till cook$2 !n add a little gravy1 salt & pepp] to ta/e1 & s]ve4 ,x makes a good entremet4 ,! wild *iccory is prep>$ 9 ! same way4 ,) ,milk4--,remove ! out] leaves & see t x is p]fectly clean1 cut 9 two or f\r1 wa% well 9 sev]al wat]s1 & ?r[ into boil+ wat] ) a little salt2 boil half an h\r1 take x out1 ?r[ into cold wat]1 leave two m9utes1 & dra92 press on x ! dra9] s z to extract all ! wat] f x1 aft] :i* *op x f9e4 ,put ab\t two ounces ( butt] 9 a /ewpan2 :5 melt$1 spr9kle 9 x a teaspoonful ( fl\r1 also salt & pepp]2 !n put ! endive 91 say ?ree or f\r heads1 /ir ) a wood5 spoon = t5 m9utes1 aft] :i* "t y beat two eggs ) milk1 & put !m 9 ! /ewpan2 keep /irr+ fifte5 m9utes long]1 & s]ve4 ,corn--sweet4--,! simple/ & be/ way is to boil x1 & !n eat x ) butt]1 salt1 & pepp]4 ,:5 boil$ ) any meat-s\p1 or ) pot-au-feu1 x is delici\s to eat1 & gives a good ta/e to ! bro?2 x is also eat5 ) butt]1 salt1 & pepp]1 z above4 ,/ew$4--,%ell x & !n drop x 9 boil+ wat] & a little salt1 boil till ne>ly done2 !n dra9 & put x back on ! fire ) a little bro?2 boil g5tly = ab\t t5 m9utes1 add a little gravy1 salt & pepp] to ta/e1 & s]ve w>m4 ,9 ,succota%4--,?is popul> ,indian di%1 is v simply made by boil+ corn & gre5 ,lima beans toge!r1 ) salt & pepp]4 ,! two c be prep>$ toge!r z /ew$ corn1 b x makes a v inf]ior di%4 ,cucumb]s4--,peel !m1 split !m 9 f\r1 take ! se$s out1 cut 9 pieces ab\t "o in* long1 ?r[ !m into boil+ wat]1 ) a little salt2 boil till cook$1 dra91 & put !m on a t[el s z to dry !m well2 !n put butt] 9 a fry+-pan1 & set x on a good fire2 :5 hot1 put 9 x "s *opp$ p>sley1 salt1 & pepp]1 two m9utes aft] put ! cucumb]s 9 x1 fry a few m9utes1 toss+ !m n[ & !n1 & s]ve4 ,! same1 /ew$4--,cook 9 boil+ wat]1 & dry !m z above2 !n put !m 9 a /ewpan ) a little butt] knead$ ) fl\r1 add salt1 pepp]1 & a p9* ( grat$ nutmeg2 moi/5 ) bro?1 simm] to r$uce ! sauce2 take f ! fire1 mix ! yolks ( two eggs 9 ! sauce2 add to x a few drops ( v9eg>1 & s]ve !m4 ,/uff$4--,soak a piece ( bread 9 cold wat] & !n squeeze ! wat] out ( x1 ! size to be accord+ to h[ _m cucumb]s are to be /uff$1 or h[ l>ge !y are4 ,split l>ge cucumb]s 9 two1 l5g?wise1 remove ! se$s & "s ( ! fle%y p>ts inside1 by means ( a small iron spoon4 ,put a little butt] 9 a saucepan on ! fire1 & :5 melt$ fry 9 x a piece ( *opp$ onion4 ,:5 ! onion is fri$1 put 9 ! pan :at y h remov$ f ! inside ( ! cucumb]s1 & :i* y h *opp$ a little1 /ir = ab\t five m9utes1 & !n add ! soak$ bread1 /ir & mix well ) ! re/2 add also salt1 pepp]1 a little grat$ nutmeg & a little gravy2 /ir aga9 = ab\t "o m9ute1 take f ! fire2 fill ! cucumb]s1 t is1 ea* half ) ! mixture2 place !m 9 a pan1 ! mixture upw>d2 du/ ) bread-crumbs1 put a little butt] on ! top ( ea*1 & bake4 ,be=e s]v+1 a little gravy may be spr9kl$ all ov]2 s]ve w>m4 ,9 hors-d'oeuvre4--,peel ! cucumb]s1 cut !m 9 slices slantwise1 & salt !m = two or ?ree h\rs4 ,dra9 !m1 & !n season ) oil1 v9eg>1 pepp]1 & p>sley *opp$ f9e4 ,pickl$ cucumb]s are s]v$ :ole ) small onions1 also pickl$1 z a hors-d'oeuvre4 ,d&elion4--,d&elion is a v heal?y gre5s 9 ! spr+1 ei!r cook$ or raw4 ,clean & wa% !m well sev]al times1 z x ne>ly always conta9s f9e s& betwe5 ! leaves2 leave !m 9 cold wat] ab\t two h\rs1 & dra9 !m2 ?r[ !m into boil+ wat] & salt2 boil tw5ty m9utes if "y1 & ?irty m9utes if full gr[n2 !n put !m 9 a col&]1 press on !m s z to extract all ! wat]1 aft] :i* *op !m f9e2 put ab\t two ounces ( butt] 9 a /ewpan1 = two qu>ts1 & set x on a quick fire2 :5 melt$1 spr9kle 9 x a teaspoonful ( fl\r1 salt & pepp]1 !n put ! d&elion 91 /ir = t5 m9utes1 aft] :i* wet x ) bro?2 keep /irr+ = ab\t fifte5 m9utes long]1 & s]ve4 ,egg-,plant--broil$4--,split ! egg-plant 9 two l5g?wise1 peel x & remove ! se$4 ,put x 9 a crock]y vessel & spr9kle salt on x2 leave x ?us ne>ly an h\r1 !n take x (f1 dip x 9 egg beat5 ) salt1 pepp]1 & *opp$ p>sley1 !n boil x2 s]ve ) a maitre d'hotel sauce4 ,fri$4--,peel & cut 9 slices1 lay ! slices 9 a vessel1 spr9kl+ salt ov] e lay]1 & leave ?us half an h\r & dra94 ,dip ! slices 9 batt] = fry+ vegetables1 drop !m 9 hot fat1 & turn !m into a col&] :5 fri$2 spr9kle salt all ov]1 & s]ve4 ,saute4--,put ! slices ) salt half an h\r 9 a vessel z direct$ 9 ! above4 ,dra9 !m1 & !n fry !m on bo? sides ) a little butt] 9 a fry+-pan4 ,s]ve w>m1 ) salt & pepp] to ta/e4 ,/uff$4--,proce$ z = /uff$ cucumb]s 9 e p>ticul>4 ,hom9y4--,hom9y is prep>$ 9 diff]5t ways1 "s make x 9 cakes1 o!rs l mu%4 ,! foll[+ is1 h[ev]1 ! g5]al way ( prep>+ x3 boil x = ab\t ?ree h\rs ) wat] or milk1 also butt]1 salt1 & pepp]2 !n mix ) x "s well-beat5 eggs1 fry or broil1 or ev5 cook x 9 an ov51 & s]ve = breakfa/4 ,leeks4--,clean1 wa%1 & dra92 ?r[ !m 9 boil+ wat] ) a little salt1 boil fifte5 m9utes1 & dra92 press on !m 9 ! dra9]1 s z to extract all ! wat]1 !n *op !m f9e4 ,put two ounces ( butt] 9 a /ewpan2 :5 melt$1 spr9kle 9 x a teaspoonful ( fl\r1 salt1 & pepp]1 !n add ! leeks4 ,/ir ) a wood5 spoon = t5 m9utes2 aft] t beat two eggs ) milk1 & put !m 9 a /ewpan2 keep /irr+ fifte5 m9utes long]1 & s]ve4 ,l5tils4--,?is excell5t vegetable1 mu* sup]ior to beans or peas1 is n g5]ally kn[n4 ,mo/ ( :at we h "h comes f ,g]many2 a little comes f ,france & ,switz]l&4 ,_m p]sons ?9k !m mu* de>] ?an beans or peas1 n kn[+ t !y swell ?ree or f\r times _! size :5 soak$ 9 wat] be=e cook+ !m4 ,!y are prep>$ l dry beans 9 e way4 ,a puree ( l5tils is excell5t ) almo/ e k9d ( meat1 & x also makes a good potage4 ,x has all ! nutritive qualities ( ! bean4 ,lettuce4--,cos lettuce1 cabbage lettuce1 butt] lettuce1 curl$ ,silesia1 :ite or gre5 lettuce1 etc4 ,besides be+ s]v$ z salad1 all ! above1 :5 prop]ly dress$1 make an excell5t entremet4 ,to prep>e4--,take (f ! out] leaves1 t is1 all ^? t are too gre5 or too h>d1 !n clean & wa% well1 b )\t cutt+ x (f1 or )\t deta*+ ! leaves4 ,to /ew lettuce1 select h>d heads1 s t !y c be cleans$ )\t deta*+ ! leaves4 ,:5 clean$1 drop ! heads 9 boil+ wat] & a little salt1 boil ab\t five or t5 m9utes1 accord+ to h[ t5d] ! lettuce is1 & dra9 dry4 ,/ew$4--,:5 clean$ & prep>$1 spr9kle on ! top ( ea*1 salt1 pepp]1 & a little grat$ nutmeg2 !n tie ea* head ) a /r+4 ,place 9 a /ewpan two or ?ree slices ( bacon1 put ! heads ( lettuce 91 season ) two sprigs ( p>sley1 "o ( ?yme1 a bay-leaf1 & a clove1 also salt & pepp]2 cov] ) wat]1 & simm] ab\t two h\rs 9 an ov52 !n take !m f ! pan1 dra91 press+ on !m to extract all ! wat]1 & put !m on a di%1 ! top upw>d4 ,h butt] 9 a /ewpan1 & on a good fire2 :5 melt$1 spr9kle 9 x a teaspoonful ( fl\r1 /irr+ ) a wood5 spoon2 subdue ! fire1 add a little milk1 & /ir & simm] t5 m9utes long]2 take f ! fire1 mix 9 ! beat5 yolks ( two eggs1 p\r x on ! lettuce1 :i* y h kept w>m1 & s]ve4 ,ano!r way4--,:5 prep>$1 *op x f9e4 ,put 9 a /ewpan1 = f\r heads ( lettuce1 ?ree ounces ( butt]1 & set x on ! fire2 :5 melt$1 put ! lettuce 9 ) a little *opp$ *]vil1 /ir n[ & !n till cook$2 !n spr9kle 9 x a p9* ( fl\r1 wet ) bro?1 boil t5 m9utes long]1 keep+ x /irr$1 & s]ve4 7,= a salad ( lettuce1 see ,salad47 ,/uff$4--,proce$ z = a /uff$ cabbage4 ,mu%rooms4--,pres]v$ mu%rooms are us$ = sauces only4 ,! fir/ ?+ to consid] v att5tively 9 mu%rooms is1 n to eat any t y d n "k to be good to eat4 ,!re are s _m k9ds ( good & bad ones1 t x is necess>y to be v c>eful ab\t ev5 ! edible ones1 or ! ones kn[n z su* :5 "y2 x is bett] & saf] nev] to use !m :5 old2 !y are consid]$ old :5 ! comb und]nea? is black be=e pick+1 :ile :5 "y x is ( a p9k color4 ,h[ to clean & prep>e !m4--,cut (f ! l[] "p ( ! /em2 sk9 !m ) a /eel knife1 comm5c+ at ! edge & f9i%+ at ! top2 cut 9 pieces1 put !m 9 cold wat]1 to :i* y h add$ a few drops ( v9eg>2 leave !m 9 x two h\rs1 mov+ !m occasionally2 !n wa% well 9 two or ?ree wat]s1 & dra94 ,:5 clean$ & prep>$ ?us1 !y are ready to be us$ 9 sauces1 or to cook4 ,broil$4--,if y h l>ge mu%rooms1 clean & prep>e z above1 except t y d n cut !m2 b :5 dra9$1 put !m upside d[n on a greas$ gridiron1 & on a mod]ate fire2 place a little butt] ar\nd ! /em ^u ! comb1 & :5 done place !m on a di% :i* y h w>m$ 9 advance1 & 9 ! same position !y _h on ! gridiron2 put aga9 ar\nd ! /em "s butt] knead$ ) a little *opp$ p>sley1 salt1 & pepp]1 & s]ve4 ,!y mu/ be s]v$ w>m4 ,z an ornam5t1 y may make1 ) common :ite note-pap]1 z _m little squ>e boxes z y h mu%rooms to broil2 grease !m ) butt]1 put ! mu%rooms 91 set !m on ! gridiron1 & on a mod]ate fire1 & s]ve !m 9 ! boxes :5 done4 ,! same1 /ew$4--,:5 clean$ & prep>$ z direct$1 & dra9$1 ?r[ a qu>t ( !m 9 boil+ wat]1 to :i* y h add$ a few drops ( v9eg>2 boil five m9utes1 take !m out1 put !m 9 cold wat] to cool1 dra9 & dry !m 9 a t[el4 ,put two ounces ( butt] 9 a /ewpan & set x on a good fire2 :5 melt$1 spr9kle 9 x a p9* ( fl\r1 add also a sprig ( p>sley1 two small onions1 a little piece ( c>rot1 a bay-leaf1 salt1 & pepp]1 cov] ) bro?1 & boil till ! onions are cook$2 !n take f ! pan onions1 p>sley1 & bay-leaf1 & put ! mu%rooms 9 in/ead2 boil sl[ly ab\t tw5ty m9utes1 take f ! fire1 add to ! sauce ! yolks ( two eggs well beat5 ) a few drops ( v9eg>1 & s]ve w>m4 ,mu%room ,catsup4--,clean & wa% !m well1 /ems & all2 cut !m 9 two or f\r pieces2 !n place ! pieces 9 a crock]y vessel1 spr9kl+ salt on e lay] ( mu%rooms1 & leave ?us tw5ty-f\r h\rs4 ,take !m out & press !m well1 s z to take all ! juice out1 :i* y bottle at once1 & cork4 ,put ! mu%rooms back 9 ! vessel1 & tw5ty-f\r h\rs aft] press !m aga92 & aga9 put ! juice 9 bottles1 & ! mu%rooms 9 ! vessel1 & repeat ?is process aga9 aft] ano!r tw5ty-f\r h\rs4 ,!n mix well toge!r ! juice ( ! ?ree press+s2 add to x pepp]1 allspice1 "o clove 7or m1 accord+ to ! quantity7 brok5 9 pieces2 boil ! :ole1 skim (f ! scum z long z y see any on ! surface1 & /ra94 ,bottle :5 cool2 put 9 ea* bottle two cloves & a pepp]-corn1 cork air-tight1 put 9 a cool & dry place1 & x w keep = ye>s4 ,dri$4--,dri$ mu%rooms are import$ f ,italy1 !y come *eap] ?an ! pres]v$ ones 9 cans1 & are z good = br[n sauces4 ,soak !m 9 wat] ov] night2 dra9 !m1 & !y are ready = use4 ,onions a la ,creme4--7,) ,cream47--,only small :ite onions are prep>$ a la creme4 ,h wat] & a little salt on ! fire1 & drop two doz5 small :ite onions into x at ! fir/ boil4 ,:5 cook$1 dra91 & wipe !m dry c>efully1 9 ord] n to bruise !m4 ,set a saucepan on ! fire ) ab\t two ounces ( butt] 9 x1 & :5 melt$ put ! onions 91 /irr+ g5tly = two or ?ree m9utes1 !n turn ab\t a gill ( cream 91 little by little1 /irr+ ! :ile1 & z soon z ! :ole is 9 take f ! fire1 salt to ta/e1 & s]ve hot4 ,glaz$4--,peel a doz5 ( middl+-siz$ onions & put !m 9 a saucepan ) f\r ounces ( butt]1 & set !m on a sl[ fire2 /ir occasionally till !y are ab\t ?ree-qu>t]s done1 :5 add ab\t two ounces ( p[d]$ sug>1 /ir n[ & !n & f9i% ! cook+4 ,:5 done & well br[n$ all ar\nd1 add "o or two tablespoonfuls ( good meat-gravy1 keep a few m9utes on a r brisk fire 9 ord] to r$uce ! sauce1 b keep /irr+ & use4 ,onions prep>$ t way are excell5t1 & g5]ally us$ to decorate meat4 ,/ew$4--,clean a qu>t ( small onions1 ?r[ !m 9 boil+ wat]1 add two sprigs ( p>sley1 "o ( ?yme1 a clove1 a bay-leaf1 a little piece ( nutmeg1 a clove ( g>lic1 salt1 & pepp]2 boil tw5ty m9utes1 dra9 ! onions only1 & ?r[ away ! season+s4 ,put two ounces ( butt] 9 a /ewpan on a good fire1 & :5 melt$ spr9kle 9 x a teaspoonful ( fl\r2 !n add ! onions1 cov] ) half bro? & half :ite w9e1 boil g5tly till well cook$ & ! sauce r$uc$1 s]ve w>m4 ,x is a v :olesome di%4 ,p>snips4--,sautees4--,scrape1 wa%1 dra91 & put ab\t two qu>ts ( p>snips 9 a saucepan ) cold wat] & a little salt1 set on ! fire & boil till done1 !n dra94 ,cut ! p>snips 9 slices1 put two ounces ( butt] 9 a fry+-pan1 & :5 melt$ put ! slic$ turnips 91 toss g5tly till !y are ( a f9e gold5 color1 !n add salt & pepp] to ta/e1 turn ov] a di%1 spr9kle *opp$ p>sley all ov]1 & s]ve w>m4 ,/ew$4--,scrape1 clean1 wa%1 boil1 & dra9 z above direct$1 ab\t two qu>ts ( p>snips4 ,put !m imm$iately into a /ewpan ) salt1 pepp]1 & bro? en\gh to ab\t half cov] !m1 boil g5tly = fifte5 m9utes1 & s]ve ! :ole z x is4 ,!y may also be prep>$ 9 p\lette1 ! same z turnips4 ,peas ) ,bacon4--,put 9 a /ewpan on ! fire f\r ounces ( bacon cut 9 dice 7= "o qu>t ( peas71 & toss & fry x = ab\t five m9utes1 !n add ! peas aft] hav+ blan*$ !m f five to t5 m9utes1 accord+ to h[ t5d] !y are2 /ir = two m9utes & add half a p9t ( bro? or wat]1 also a bun* ( season+s compos$ ( two or ?ree sprigs ( p>sley1 half a "o ( ?yme1 & a piece ( bay-leaf2 /ir aga9 & mix1 & !n add also two or ?ree small onions1 salt1 & pepp]2 boil half an h\r1 remove ! season+s1 & s]ve peas & salt pork4 ,a small sausage may be add$ = ^? :o l ! ta/e ( x4 ,pla9 boil$4--,put a saucepan on ! fire ) wat] & salt 9 x1 & at ! fir/ boil drop two qu>ts ( peas 9 x2 boil g5tly till done1 & !n dra94 ,z soon z !y are 9 ! col&]1 j toss !m a little1 turn !m ov] a di%1 & put f\r ounces ( butt] on ! top1 salt1 & pepp]1 !n place ! di% 9 ! ov5 ) ! door op51 t is1 j to keep !m w>m & all[ ! butt] to melt1 /ir = "o or two m9utes1 & s]ve w>m4 ,) ,lettuce4--,blan* a qu>t ( peas = ab\t five m9utes1 & dra9 !m4 ,blan* a head ( lettuce = "o m9ute4 ,put peas & lettuce 9 a saucepan ) "o ounce ( butt]1 /ir g5tly on ! fire = ab\t "o m9ute1 & !n add a little bro? or wat]1 two or ?ree sprigs ( p>sley1 salt1 & pepp]2 boil sl[ly till done1 & s]ve w>m4 ,! p>sley may be s]v$1 or remov$ j be=e s]v+1 accord+ to ta/e4 ,! lettuce is always s]v$ ) ! peas4 ,au jus4--,boil ! peas z direct$ = pla9 boil$1 !n put !m back on ! fire ) a little butt]1 /ir = "o m9ute1 add ab\t ?ree tablespoonfuls ( gravy to a qu>t ( peas1 salt & pepp]1 give "o boil1 & s]ve4 ,) ,ham4--,blan* two qu>ts ( peas & dra9 !m4 ,put !m 9 a saucepan ) half a p\nd ( ham1 cut 9 dice1 half cov] !m ) wat]1 & boil g5tly till done4 ,if ! wat] boils away1 add a little m2 s]ve w>m4 ,cann$ peas are prep>$ 9 ! same way z above4 ,a l',anglaise4--,if ! peas are fre%1 blan* !m2 if !y are pres]v$1 dra9 !m only4 ,put ! peas 9 a saucepan ) ab\t "o ounce ( butt] = a p9t1 set on ! fire1 /ir g5tly till ?or\ghly w>m1 add *opp$ p>sley & a yolk ( egg1 & s]ve4 ,au ,sucre 7) ,sug>74--,set ! peas on ! fire1 ! same z above1 add ab\t "o ounce ( sug>1 /ir also till w>m2 take f ! fire1 /ir a yolk ( egg 91 & s]ve4 ,dry ,peas & ,split ,peas4--,dry & split peas are prep>$ & s]v$ 9 ! same & e way l dry beans1 ) ! exception t !y require to be soak$ only = a few h\rs be=e cook+ !m4 ,potatoes4--,to select4--,z a g5]al rule1 ! small] ! eye ! bett] ! potatoes4 ,by cutt+ (f a piece f ! l>g] end y asc]ta9 if !y are s\nd2 !y mu/ be :ite1 r$di%1 blui%1 etc41 accord+ to ! species4 ,if spott$1 !y are n s\nd1 & !re=e v inf]ior4 ,!re are sev]al k9ds1 & all ( !m are good :5 s\nd or com+ f a prop] soil4 ,use ! k9d y pref]1 or ^? t are bett] fit = ! way !y are int5d$ to be s]v$4 ,to ma% or to make a puree1 etc41 e k9d is good4 ,to s]ve :ole or 9 dice1 or 9 pieces l c>pels ( oranges1 ^? call$ ,m]c]s & ! l1 are pref]able1 because !y d n bruise s easily4 ,to boil4--,be+ naturally wat]y1 potatoes %\ld nev] be cook$ by boil+ except :5 want$ v :ite1 z = croquettes4 ,:5 boil$ :ole1 put !m ( an ev5 size z mu* z possible1 9 ord] to cook !m ev5ly4 ,!y are bett]1 m mealy1 :5 /eam$ or bak$1 b ^? :o h no /eam] mu/1 ( c\rse1 boil !m4 ,cov] !m ) cold wat]1 set on ! fire & boil till done1 !n p\r (f all ! wat]1 put ! pan back on a sl[ fire = five m9utes & well cov]$2 !n use ! potatoes4 ,to /eam4--,place !m above a kettle ( boil+ wat]1 9 a k9d ( dra9] made = t purpose1 & adapt$ to ! kettle4 ,! dra9] mu/ be cov]$ tight4 ,!y cook z fa/ z by boil+1 ! degree ( heat be+ ! same4 ,:5 /eam$ ! sk9 is v easily remov$4 ,to prep>e4--,if !y are to be boil$1 or /eam$1 or bak$1 x is only necess>y to wa% !m4 ,if want$ peel$1 z = fry+1 etc41 !n comm5ce by cutt+ (f ! g]ms or eyes2 if "y & t5d]1 take ! sk9 (f ) a scrubb+-bru% & drop imm$iately 9 cold wat] to keep !m :ite2 if old1 scrape ! sk9 (f ) a knife1 = ! "p imm$iately "u ! sk9 conta9s m nutrim5t ?an ! middle1 & drop 9 cold wat] also4 ,if want$ cut1 ei!r 9 dice1 or l c>pels ( oranges1 or any o!r way1 cut !m above a b[l ( cold wat]1 s t !y drop into x1 = if kept expos$ to ! air !y turn r$di% & lose _! nutritive qualities4 ,a l',allem&e4--,/eam1 peel1 & slice ! potatoes4 ,cut "s bread 9 ?9 slices1 & fry bread & potatoes ) a little butt] & turn ! :ole 9 a b[l1 du/ well ) sug>1 p\r a little milk all ov] & bake = ab\t fifte5 m9utes2 s]ve w>m4 ,a l',anglaise4--,/eam or boil ab\t a qu>t ( potatoes & !n peel & slice !m4 ,put two ounces ( butt] 9 a fry+-pan on ! fire1 & put ! potatoes 9 :5 melt$1 toss !m = ab\t t5 m9utes1 add salt1 pepp]1 a little grat$ nutmeg1 & s]ve hot4 ,a la b>ig\le4--,peel "s potatoes & cook !m :ole 9 bro?2 :5 done take !m (f c>efully1 s z n to break or bruise !m1 & dra94 ,h "s oil 9 a fry+-pan & on a quick fire1 & :5 hot lay ! potatoes 92 move g5tly to fry !m all ar\nd1 & !n di% !m1 spr9kl+ salt1 pepp]1 & v9eg>1 all ov]2 s]ve w>m4 ,be*amel4--,/eam or boil & peel "s potatoes1 !n slice !m & place on a di%2 h a ,be*amel sauce ready1 turn x ov] ! potatoes1 & s]ve w>m4 ,broil$4--,/eam1 peel & slice ! potatoes4 ,lay ! slices on a gridiron1 & place x ov] a r sl[ fire2 h melt$ butt]1 & spread "s ov] ! slices ( potatoes ) a bru%2 z soon z ! "u "p is broil$1 turn ea* slice ov] & spread butt] ov] ! o!r side4 ,:5 done1 di%1 salt1 & s]ve !m hot4 ,a little butt] may be add$ :5 di%$1 accord+ to ta/e4 ,a la ,p>isi5ne4--,*op an onion f9e & p>tly fry x ) butt]1 !n put 9 x "s potatoes cut 9 dice1 add a little wat] or bro?1 salt1 & pepp]2 boil g5tly till done1 take f ! fire1 add *opp$ p>sley1 & s]ve4 ,fri$4--,to be fri$1 ! potatoes are cut ei!r ) a vegetable spoon1 9 fillets1 9 slices1 ) a scallop$ knife1 or ) an ord9>y "o1 or cut 9 pieces l c>pels ( oranges1 or ev5 9 dice4 ,:5 cut1 dra9 & wipe !m dry4 ,?is mu/ be done quickly1 s z n to all[ ! potatoes to turn r$di%4 ,h a co>se t[el ready1 !n turn ! potatoes into a col&]1 & imm$iately turn !m 9 ! t[el1 %ake !m a little1 & quickly drop !m 9 hot fat4 7,see ,fry+47 ,:5 done1 turn !m into a col&]1 spr9kle salt on !m1 & s]ve hot4 ,be> 9 m9d t fri$ potatoes mu/ be eat5 z hot z possible4 ,fry only "o size at a "t1 z x takes ?ree times z long to fry !m :5 cut 9 pieces z :5 slic$ or cut 9 fillets4 ,to fry !m light1 or swell$4--,:5 fri$1 turn into ! col&]1 & h ! fat ov] a brisk fire2 leave ! potatoes 9 ! col&] only ab\t half a m9ute1 !n put !m back 9 ! v hot fat1 /ir = ab\t "o m9ute & put !m aga9 9 ! col&]1 salt !m1 & s]ve hot4 ,if ! fat is v hot1 :5 dropp$ into x = ! second "t !y w c]ta9ly swell2 !re is no o!r way kn[n to d x4 ,x is z easily done z x is simple4 ,potatoes cut 9 fillets & fri$ are sometimes call$ a la ,p>isi5ne2 :5 cut 9 slices or ) a vegetable spoon1 !y are call$ a la francaise4 ,potatoes cut ) a vegetable spoon & fri$1 make a good z well z a sightly decoration = a di% ( meat or ( fi%4 ,!y may be fri$ 9 oil also1 b x is m exp5sive ?an 9 fat4 ,!y may be fri$ 9 butt] also1 b x is /ill m exp5sive ?an oil1 & is n bett] ?an fat2 no matt] :at k9d ( fat is us$1 be x l>d1 beef suet1 or skimm+s ( sauces & gravy1 x _c be ta/$4 ,holl&aise4--,/eam or boil ! potatoes1 & !n peel & ma% !m4 ,season !m ) a teaspoonful ( *opp$ p>sley1 salt1 & pepp]1 add also two tablespoonfuls ( gravy to a qu>t ( potatoes1 !n make small balls ab\t ! size ( a walnut1 r\nd or ( an olive-%ape1 dip !m 9 beat5 egg1 roll 9 bread-crumbs1 & fry 9 hot fat4 ,s]ve hot4 ,ano!r4--,proce$ z = ! above "o 9 e p>ticul>1 except t y use milk or cream in/ead ( bro?1 & sug> in/ead ( salt & pepp]4 ,lyonnaise4--,potatoes ,lyonnaise are prep>$ accord+ to ta/e1 t is1 z mu* onion z lik$ is us$1 ei!r 9 slices or *opp$4 ,if y h n any cold potatoes1 /eam or boil "s1 let !m cool1 & peel & slice !m4 ,= ab\t a qu>t ( potatoes1 put two ounces ( butt] 9 a fry+-pan on ! fire1 & :5 melt$ put z mu* onion z y please1 ei!r slic$ or *opp$1 into ! pan1 & fry x till ab\t half done1 :5 add ! potatoes & aga9 two ounces ( butt]2 salt1 pepp]1 & /ir & toss g5tly till ! potatoes are all fri$ ( a f9e1 light-br[n color4 ,x may require m butt]1 z no vegetable absorbs m ?an potatoes4 ,x makes an excell5t di% = ^? :o d n object to ! ta/e ( ! onion 7! onion c be ta/$1 n be+ boil$ or kept long en\gh on ! fire to evaporate74 ,s]ve w>m4 ,oil may be us$ in/ead ( butt]4 ,maitre d',hotel4--,/eam or boil ab\t a qu>t ( potatoes1 & !n peel & cut !m 9 slices4 ,put "o ounce & a half ( butt] 9 a saucepan on ! fire1 & :5 melt$ add a small tablespoonful ( fl\r2 /ir1 & :5 turn+ yell[ add also ab\t a qu>t ( milk1 salt to ta/e1 give "o boil & take f ! fire4 ,!n add ! potatoes1 put back on a sl[ fire1 /ir = t5 m9utes1 mix 9 ! :ole a teaspoonful ( p>sley *opp$ f9e1 also a yolk or two ( eggs1 & s]ve w>m4 ,ano!r ,maitre d',hotel4--,take two qu>ts ( potatoes1 prep>e & cook !m by /eam1 peel c>efully1 & cut !m 9 ?ick slices2 place !m on a di% & keep w>m4 ,put f\r ounces ( butt] 9 a /ewpan & set x on a sl[ fire2 add1 :5 melt$1 a teaspoonful ( *opp$ p>sley1 ! juice ( half a lemon1 salt1 pepp]1 & a p9* ( allspice1 /ir t5 m9utes2 aft]w>d1 put = five m9utes on a quick fire1 keep /irr+1 !n p\r on ! potatoes1 & s]ve4 ,ma%$4--,peel & qu>t] ab\t ?ree p9ts ( potatoes z direct$2 put !m 9 a saucepan ) m wat] ?an is necess>y to cov] !m1 & a little salt2 set on ! fire & boil g5tly till done1 dra91 put !m back 9 ! saucepan1 ma% !m well & mix !m ) two ounces ( butt]1 two yolks ( eggs1 salt1 pepp]1 & milk en\gh to make !m ( a prop] ?ickness4 ,set on ! fire = two or ?ree m9utes1 /irr+ ! :ile1 & s]ve w>m4 ,:5 on ! di%1 smoo? !m ) ! back ( a knife or scallop !m1 accord+ to fancy4 ,ma%$ & bak$4--,put two ounces ( butt] 9 a /ewpan & set x on ! fire2 :5 hot1 add a teaspoonful ( p>sley *opp$ f9e1 & a little salt2 five m9utes aft]1 put 9 x a qu>t ( potatoes1 prep>$1 cook$1 peel$1 & ma%$1 z direct$2 !n p\r on ! :ole1 little by little1 /irr+ cont9ually ) a wood5 spoon1 a p9t ( good milk2 & :5 ! :ole is well mix$1 & becom+ r ?ick1 take f ! fire1 place on ! di%1 !n set 9 a brisk ov5 = five m9utes1 & s]ve4 ,polanaise4--,wa% well ab\t two qu>ts ( potatoes1 put !m 9 a saucepan & cov] ) cold wat]1 season ) salt1 half a doz5 :ole pepp]s1 a bay-leaf1 a sprig ( ?yme1 & two or ?ree onions 9 slices2 boil g5tly till done1 & dra94 ,peel ! potatoes1 cut !m 9 two1 di% & turn a cap] sauce ov] !m4 ,s]ve w>m4 ,prov5cale4--,peel & qu>t] ab\t ?ree p9ts ( potatoes z direct$4 ,put 9 a saucepan ab\t a gill ( oil ) ! potatoes1 salt1 pepp]1 a p9* ( nutmeg1 six sprigs ( p>sley1 two cloves ( g>lic1 & half ! r9d ( a lemon2 ! ?ree latt] spices well *opp$2 set on a good fire1 /ir n[ & !n till cook$1 di% ! :ole1 spr9kle ! juice ( "o or two lemons on1 & s]ve w>m4 ,ano!r way4--,put 9 a /ewpan ?ree tablespoonfuls ( sweet-oil1 a teaspoonful ( *opp$ p>sley1 two cloves ( g>lic *opp$ v f9e1 a p9* ( grat$ nutmeg1 ! juice ( half a lemon1 salt1 & pepp]2 set on a good fire1 & :5 hot put 9 x a qu>t ( potatoes prep>$ & cook$ by /eam1 & cut 9 ?ick slices2 subdue ! fire1 simm] ab\t t5 m9utes1 & s]ve4 ,sautees4--,take a qu>t ( "y & t5d] potatoes1 peel !m ) a bru%1 & cut 9 slices4 ,put two ounces ( butt] 9 a fry+-pan on a quick fire2 :5 hot1 put ! potatoes 91 & fry !m till ( a gold5 color2 place !m on a di% )\t any butt]1 spr9kle *opp$ p>sley & salt on1 & s]ve4 ,!y may also be s]v$ )\t p>sley1 accord+ to ta/e4 ,s\fflees4--,/eam a qu>t ( potatoes1 !n peel & ma% !m 9 a saucepan & mix an ounce ( butt] ) !m2 set on ! fire1 p\r into x1 little by little1 /irr+ ! :ile1 ab\t half a p9t ( milk1 /ir a little long] aft] ! milk is 9 & until !y are turn+ r ?ick2 di% ! potatoes1 smoo? or scallop !m ) ! back ( a knife1 & put !m 9 a quick ov5 till ( a prop] color1 & s]ve4 ,ano!r way4--,/eam ?ree p9ts ( potatoes & peel & ma% !m 9 a saucepan1 !n mix ) !m f\r ounces ( butt]1 salt to ta/e1 half a p9t ( milk1 & eight yolks ( eggs2 set on ! fire = two m9utes1 /irr+ ! :ile1 & take (f4 ,beat six :ites ( eggs to a /iff fro?1 & mix !m g5tly ) ! re/4 ,place ! mixture on a di%1 smoo? ) ! back ( a knife or scallop !m1 accord+ to fancy1 & put 9 a quick ov54 ,z soon z ! top gets a little dry1 :i* w be 9 two or ?ree m9utes aft] be+ 9 ! ov51 take !m (f & quickly spread "s melt$ butt] all ov]1 by means ( a bru%1 & put back 9 ! ov5 = two or ?ree m9utes long]1 :5 take (f aga91 spread butt] ov] ! same z ! fir/ "t1 etc4 ,repeat ! same process two or ?ree times1 & s]ve w>m4 ,/uff$4--,/eam two or ?ree potatoes & peel & ma% !m 9 a b[l1 !n *op f9e a small gre5 onion or two %allots ) two ounces ( fat salt pork & six or eight sprigs ( p>sley2 mix ! :ole ) ! potatoes2 add also & mix ) ! re/ ab\t two ounces ( butt]1 & salt & pepp] to ta/e4 ,if ! potatoes are n w>m en\gh to melt ! butt] :ile mix+1 x %\ld be melt$ fir/4 ,clean & wa% well six potatoes ( an ev5 size & split !m 9 two l5g?wise2 !n ) a small iron spoon remove ! middle "p ( ea* half1 s z to leave only a ?ickness ( ab\t "o-eigh? ( an in*4 ,y h !n a k9d ( %ell1 :i* y fill ) ! prep>$ mixture above1 fill+ m ?an full1 s t ! top is convex1 & :i* y smoo? ) ! back ( a knife4 ,:5 ! twelve halves are ?us prep>$1 butt] ! bottom ( a bakepan1 lay ! potatoes 9 ) ! mixture upw>d1 & put 9 a w>m ov54 ,take f ! ov5 :5 ab\t half done1 & spread "s melt$ butt] all ov] by means ( a bru%2 put back 9 ! ov51 f9i% ! bak+1 & s]ve w>m4 ,9 ,cakes4--,prep>e & cook by /eam a qu>t & a half ( potatoes1 peel & ma% !m2 mix ) !m ! yolks ( five eggs1 half a lemon-r9d grat$1 & f\r ounces ( f9e :ite sug>4 ,put f\r ounces ( butt] 9 a /ewpan & set x on ! fire2 :5 melt$1 put ! mixture 91 /irr+ ) a wood5 spoon cont9ually2 z soon z x is 9 ! /ewpan1 add ! :ites ( ! five eggs1 well beat52 leave on ! fire only ! "t necess>y to mix ! :ole well toge!r1 & take (f2 :5 ne>ly cold1 add1 if h&y1 & :ile /irr+1 a few drops ( orange-fl[] wat]2 x gives a v good flavor2 !n put ! :ole 9 a t9 m\ld greas$ a little ) butt]2 place 9 a quick ov5 = ab\t ?irty-five m9utes1 & s]ve4 ,9 ,croquettes4--,peel1 qu>t]1 & boil ab\t a qu>t ( potatoes z direct$4 ,ma% !m 9 a saucepan & mix !m ) f\r yolks ( eggs1 two ounces ( butt]1 salt1 & ab\t half a gill ( milk2 set on ! fire1 /ir = ab\t two m9utes1 take (f1 spread on a di% & leave ?us = two or ?ree h\rs1 & ev5 ov] night :5 = breakfa/4 ,:5 left ov] night1 !y may be r too dry to "w !m2 !n mix ) a few drops ( milk4 ,no matt] h[ long !y h be5 left on ! di%1 x is necess>y to mix !m1 t is1 to mix ! top1 :i* is ! drie/ "p1 ) ! re/4 ,du/ ! pa/e-bo>d slightly ) bread-crumbs1 put ! potatoes on x1 9 p>ts ( ab\t a tablespoonful ea*2 !n1 ) ! h&s & a knife1 %ape !m accord+ to fancy1 ei!r r\nd1 flat1 or oval1 etc4 ,:5 %ap$ r\nd !y look l a piece ( sausage ab\t two in*es & a half long4 ,if wi%$ flat1 :5 %ap$ r\nd1 j flatt5 !m a little ) ! blade ( a knife4 ,!n dip ea* "p 9 beat5 egg1 roll 9 bread-crumbs1 & fry 9 hot fat4 7,see ,fry+47 ,take !m (f ! fat :5 done1 turn !m into a col&]1 & imm$iately di%1 & s]ve !m z w>m z possible4 ,potato croquettes are sometimes call$ potato-balls4 ,:5 ! croquettes are %ap$ flat1 !y are also call$ a la du*esse4 ,ano!r ,du*esse4--,:5 ! potatoes are ready to be spread on ! di% to cool1 put !m 9 ! pa/ry-bag & squeeze !m out ( x l lady's f+]s1 bake1 & s]ve w>m4 ,x makes a sightly di%4 ,9 ,matelote4--,prep>e & cook a qu>t & a half ( potatoes1 & peel & cut !m 9 ?ick slices4 ,put 9 a /ewpan a piece ( butt] ! size ( an egg1 & set x on ! fire2 :5 melt$1 spr9kle 9 x a teaspoonful ( fl\r1 also ! same ( *opp$ p>sley1 salt1 & pepp]1 !n ! potatoes1 wet ) half a p9t ( cl>et w9e1 same ( bro?2 boil g5tly till ! sauce is r$uc$1 & s]ve4 ,) ,butt]1 or ,engli% ,fa%ion4--,put wat] on ! fire ) consid]able salt 9 x2 at ! fir/ boil1 drop a qu>t ( wa%$ potatoes 9 & boil till done1 :5 take (f1 peel1 & put !m :ole 9 a saucepan1 ) butt]1 salt1 pepp]1 & a little nutmeg2 set on a r sl[ fire1 /irr+ g5tly n[ & !n till !y h absorb$ all ! butt]4 ,s]ve w>m4 ,!y absorb a great deal ( butt]4 ,) ,bacon or ,salt ,pork4--,peel & qu>t] ab\t a qu>t ( potatoes4 ,set a saucepan on ! fire ) ab\t f\r ounces ( fat salt pork cut 9 dice 9 x4 ,:5 fri$ put ! potatoes 94 ,season ) a bun* ( season+s compos$ ( two sprigs ( p>sley1 "o ( ?yme1 & a bay-leaf2 salt & pepp] to ta/e1 & ab\t half a p9t ( bro? or wat]4 ,boil g5tly till cook$1 remove ! bun* ( season+s2 skim (f ! fat if any1 & s]ve w>m4 ,x is s]v$ at breakfa/1 z well z entremets = d9n]4 ,) ,cream or ,milk4--,peel & ma% a qu>t ( potatoes1 :5 prep>$ & cook$4 ,put two ounces ( butt] 9 a /ewpan & set x on a good fire2 :5 melt$1 spr9kle 9 x a teaspoonful ( fl\r1 same ( *opp$ p>sley1 a p9* ( grat$ nutmeg1 & salt2 /ir ) a wood5 spoon five m9utes2 !n add ! potatoes1 & half a p9t ( milk or cream2 keep /irr+ t5 m9utes long]1 take f ! fire1 spr9kle 9 !m half a tablespoonful ( sug>1 & s]ve z w>m z possible4 ,) ,:ite ,sauce4--,clean1 wa%1 & ?r[ a qu>t ( potatoes 9 boil+ wat]1 ) a sprig ( ?yme1 two onions1 a bay-leaf1 two sprigs ( sweet basil1 two cloves1 salt1 & pepp]2 :5 cook$1 take ! potatoes out c>efully1 peel & cut !m 9 two1 place !m on a w>m di%1 p\r on !m a :ite sauce1 & s]ve w>m4 ,sweet ,potatoes4--,!y are prep>$ 9 ! same & e way l ! o!rs above4 ,pumpk9s & ,squa%es4--,peel1 take out ! se$1 cut 9 pieces1 & ?r[ !m 9 boil+ wat] ) a little salt2 dra9 :5 cook$ & ma% ?r\gh a col&]1 put butt] 9 a /ewpan on ! fire1 :5 melt$1 add *opp$ p>sley1 salt1 pepp]1 & ! pumpk9 or squa%1 & simm] t5 m9utes2 aft] :i* p\r 9 x half a p9t ( milk1 little by little1 /irr+ ! :ile2 leave t5 m9utes long] on ! fire1 & take (f2 mix well 9 x two or ?ree yolks ( eggs1 & s]ve w>m4 ,! quantity ( milk1 butt]1 eggs1 etc41 to be accord+ to ! quantity ( squa%4 ,pursla94--,clean1 wa% well1 & drop x 9 boil+ wat] ) a little salt1 boil till cook$1 take (f & dra94 ,put butt] 9 a /ewpan on ! fire1 & :5 melt$ lay ! pursla9 91 /ir a little & spr9kle on x1 little by little1 a p9* ( fl\r2 season ) salt1 pepp]1 & *opp$ p>sley1 /ir & simm] ab\t t5 m9utes1 take f ! fire1 mix 9 x "o or two beat5 eggs1 & s]ve4 ,pursla9 is mu* m us$ 9 ,europe ?an "h2 !re x is cultivat$ z o!r vegetables1 b x does n gr[ z well z "h4 ,rhub>b4--,scrape & cut x 9 pieces ab\t "o in* long1 & !n blan* x = two m9utes4 ,put x 9 a saucepan ) two or ?ree tablespoonfuls ( cold wat] & set x on a r %>p fire1 toss or /ir n[ & !n till done1 :5 sweet5 to ta/e1 di%1 let cool1 & s]ve4 ,rhub>b is v :olesome1 & ought to be p>tak5 ( at lea/ e o!r day4 ,:5 prep>$ z above1 x may be us$ to make pies4 ,illu/ration ,radi%es4--,! cuts bel[ are turnip-root$ r$ radi%es1 cut ) a small knife1 put 9 cold wat] = ab\t an h\r1 & s]v$ ) butt]1 z a hors-d'oeuvre4 ,remove ! out] leaves1 leav+ only f\r or five ( ! small c5tre ones1 cut (f ! root close to ! radi%1 & wa% clean 9 cold wat]4 ,take ! radi% ) ! left h& hold+ x by ! c5tre leaves1 cut ! sk9 f ! top d[nw>d to ne> ! leaves1 9 sev]al p>ts1 b )\t deta*+ x1 & z se5 9 ! cuts above2 d ! same c>efully ) ! body ( ! radi%1 & x w look m l a rose ?an l a radi%4 ,aft] hav+ prep>$ two or ?ree1 x w be comp>atively easy4 ,! c5tre leaves mu/ be eat51 z well z ! body ( ! radi%2 !y conta9 a sub/ance t helps ! dige/ion ( ! radi% itself4 ,salsify1 or ,oy/]-,plant4--,scrape !m1 & ?r[ "o by "o z !y are scrap$ into cold wat]1 ) a few drops ( v9eg>2 :5 !y are all scrap$1 move !m a little1 take out ( ! wat]1 & ?r[ !m 9 boil+ wat] ) a little salt1 boil till t5d]1 & dra92 place !m w>m on a w>m di%1 & s]ve ) br[n butt]1 a maitre d'hotel1 or :ite sauce4 ,fri$4--,:5 boil$ z above1 dra9 !m4 ,!n dip ea* 9 batt] = fry+ vegetables1 drop !m 9 hot fat1 & take !m (f ) a skimm] :5 done1 turn into a col&]1 salt !m1 & s]ve hot4 ,9 ,be*amel4--,:ile ! salsify is boil+ z direct$ above1 make a ,be*amel sauce2 dra9 ! salsify :5 done1 & turn x into ! ,be*amel sauce z soon z ! latt] is f9i%$2 keep on ! fire = ab\t two m9utes1 /irr+ ! :ile1 & s]ve w>m4 ,!y are prep>$ & s]v$ 9 ! same way ) ! foll[+ sauces3 cream1 p\lette1 & :ite4 ,skirret4--,prep>e1 cook1 & s]ve 9 e way l p>snips4 ,sorrel4--,sorrel is f\nd 9 a wild /ate ne>ly ev]y:]e2 t is1 :]e gre5 plants vegetate4 ,x is an excell5t vegetable1 good to eat all ! ye> r\nd1 b especially 9 ! spr+ & summ]4 ,x is v heal?ful1 conta9+ ! pure oxalic acid z x is =m$ by ,nature4 ,sorrel is ! greate/ neutraliz] ( acrid sub/ances4 ,a few leaves *ew$1 take away f ! tee? t disagreeable feel+ left aft] hav+ eat5 a t>t apple or o!r t>t1 unripe fruit4 ,cultivat$ 9 a ri* soil1 ! leaves gr[ ne>ly z l>ge z ^? ( ! rhub>b4 ,x is cut to ! gr\nd sev]al times dur+ ! spr+ & summ]4 ,to boil4--,take a peck ( sorrel1 sep>ate ! /alk f ! eatable "p1 by tak+ hold ( x ) "o h& & te>+ (f ! re/ ) ! o!r1 s t only ! /alk & fibres atta*$ to x w rema9 aft] ! te>+1 & :i* y ?r[ away4 ,wa% x well1 dra9 & set x on ! fire 9 a saucepan ) two tablespoonfuls ( wat]2 /ir occasionally1 & :5 ne>ly done1 take (f1 ma% ?r\gh a col&]1 & x is ready = use4 ,au jus4--,put a piece ( butt] ! size ( an egg 9 a saucepan1 set x on ! fire1 & :5 melt$1 put ! sorrel 9 aft] be+ boil$ & ma%$ z above1 /ir half a m9ute1 add a tablespoonful ( fl\r2 /ir ano!r half m9ute1 add also half a gill ( gravy1 same ( bro?1 salt1 /ir two m9utes1 & s]ve4 ,h>d-boil$ eggs1 split 9 f\r pieces1 l5g?wise1 may be plac$ ar\nd ! di%1 if ! sorrel is s]v$ z an entremets4 ,to pres]ve = ,w9t] ,use4--,:5 boil$ & ma%$ z above1 put x 9 /one or glass j>s2 :5 cold1 turn melt$ butt] or l>d ov] x2 cov] z tightly z possible ) pap]1 & :5 p]fectly cold1 put away 9 a d>k1 dry1 & r cool place1 & x w keep v well dur+ ! :ole w9t]4 ,! be/ "t to pres]ve x is at ! beg9n+ ( ,novemb]1 j be=e ! cold wea!r sets 94 ,puree (4--,:5 prep>$ z = au jus1 b )\t gravy1 x is a puree4 ,sp9a*--to boil4--,:5 clean$ & wa%$1 ?r[ x 9 boil+ wat] at ! fir/ boil+1 ) a p9* ( salt1 & boil till done4 ,x w take f "o to t5 m9utes to boil1 accord+ to h[ t5d] x is4 ,turn into a col&]2 press on x to =ce ! wat] out1 put on ! pa/e-bo>d & *op x f9e4 ,au jus4--,:5 *opp$1 set ! sp9a* on ! fire 9 a saucepan ) a little bro?1 two or ?ree tablespoonfuls = a small measure2 /ir1 add z mu* gravy1 an ounce ( butt]1 a teaspoonful ( fl\r1 salt1 /ir two m9utes1 & s]ve4 ,au jus 9 ,w9t]4--,:5 prep>$ z above1 put x away 9 a b[l 9 a cool place1 = "o day2 !n set x back on ! fire 9 a pan1 add a little butt] & a little bro?1 /ir & j w>m x1 :5 put away aga92 repeat ?is = f\r or five days 9 succession1 & y c]ta9ly w h an excell5t di%4 ,"s h>d-boil$ eggs cut 9 f\r pieces1 l5g?wise1 may be plac$ ar\nd ! sp9a* :5 di%$1 also "s cr\tons4 ,sp9a* is g5]ally s]v$ on a flat di%1 & scallop$ all ar\nd ) a knife4 ,) ,sug>4--,proce$ z = sp9a* au jus 9 e p>ticul>1 except t y put v little salt1 & "o or two teaspoonfuls ( sug>1 accord+ to ta/e4 ,lady-f+]s or pieces ( sponge-cake may be plac$ all ar\nd ! di%4 ,a la ,creme4--,boil & *op ! sp9a* z direct$4 ,set x on ! fire 9 a saucepan1 /ir till p]fectly dry1 b n burnt2 add two ounces ( butt]1 & /ir aga9 = five or six m9utes2 !n add ab\t two tablespoonfuls ( cream to a small measure ( sp9a*2 /ir aga9 five m9utes1 take f ! fire2 add aga9 "o ounce ( butt]1 /ir two m9utes1 & s]ve ) h>d-boil$ eggs or cr\tons1 or bo?4 ,milk may be us$ in/ead ( cream :5 ! latt] _c be _h1 b x is inf]ior 9 ta/e4 ,) ,an*ovy4--,proce$ z = ! above1 us+ a tablespoonful ( ess5ce ( an*ovy in/ead ( cream4 ,sp9a* au ,beurre1 or a l'anglaise4--,boil & *op ! sp9a* z direct$4 ,put x 9 a saucepan ) butt]2 set on ! fire1 /ir till ! butt] is melt$ & mix$ ) ! sp9a*1 salt to ta/e1 & s]ve4 ,spr\ts4--,boil1 prep>e1 & s]ve spr\ts ! same z sp9a*4 ,tomatoes are1 l sorrel & rhub>b1 v heal?ful4 ,to blan*4--,aft] !y are wa%$1 ?r[ boil+ wat] ov] !m1 & !n take (f & remove ! sk94 ,/ew$1 to s]ve ) ,meat or ,fi%4--,:5 blan*$ z above1 put ! tomatoes 9 a /ewpan ) butt]1 salt1 & pepp]1 set on ! fire & simm] = ab\t =ty-five m9utes2 s]ve w>m all ar\nd ! fi% or piece ( meat4 ,tomatoes may be eat5 raw1 ) or )\t salt2 9 no matt] :at way !y are p>tak5 (1 !y are n yet kn[n to h indispos$ anybody4 ,al?\gh great quantities are consum$ 9 ?is & o!r c\ntries1 /ill _m m ought to be us$2 !y are s easily pres]v$1 t e family ought to h a l>ge provision ( !m = ! w9t] & spr+ consumption4 ,/uff$4--,soak 9 cold wat] "o-f\r? ( a t5-c5t loaf ( bread1 etc42 :5 p]fectly soak$1 squeeze x ) ! h&s4 ,take six tomatoes1 z mu* ( an ev5 size z possible1 cut ! top (f2 t is1 ! side opposite ! /em1 & ) a small spoon take out ! inside & put x 9 a b[l1 & !n turn into a col&] to let ! liquid "p run (f4 ,put ab\t an ounce ( butt] 9 a saucepan1 & :5 melt$ add a small onion *opp$2 /ir1 & :5 ne>ly fri$ add also ! "p ( ! tomatoes 9 ! col&] also *opp$2 /ir half a m9ute2 put 9 ! soak$ bread1 /ir & mix2 !n salt1 pepp]1 & grat$ nutmeg2 give "o boil m1 & take f ! fire4 ,fill ! tomatoes ) ?is mixture1 du/ ) bread-crumbs1 put a piece ( butt] ! size ( a hazel-nut on ea*1 & bake4 ,j be=e s]v+1 wet ) a little tomato-sauce1 bro?1 or gravy4 ,turnips--to boil4--,clean1 scrape1 & wa% well1 !n put !m 9 a saucepan1 ei!r :ole or 9 slices1 or cut ) a fruit-cor] or ) a vegetable spoon1 add cold wat] en\gh to boil !m 91 a little salt1 set on ! fire & boil g5tly till t5d]2 !n take (f1 dra91 drop 9 cold wat]1 dra9 aga91 & use4 ,9 ,be*amel4--,:ile ! turnips are boil+ z describ$ above1 make a ,be*amel sauce & turn ! turnips 9 z soon z made2 boil g5tly ab\t two m9utes1 /irr+ ! :ile1 & s]ve w>m4 ,d exactly ! same ) a cream or :ite sauce4 ,au jus4--,boil & dra9 !m z direct$ above1 !n put !m 9 a saucepan ) a little gravy1 set on ! fire1 /ir n[ & !n = ab\t t5 m9utes1 add a teaspoonful ( meuni]e1 /ir aga9 = two or ?ree m9utes1 & s]ve w>m4 ,) ,sug>4--,cut ) a fruit-cor] or ) a vegetable spoon ab\t a p9t ( turnips1 & boil !m till "u done1 !n dra94 ,put ! turnips 9 a saucepan ) two or ?ree tablespoonfuls ( bro?1 set on a good fire1 toss occasionally = ab\t t5 m9utes1 !n add two or ?ree tablespoonfuls ( sug>1 toss aga9 n[ & !n = t5 m9utes long]1 & s]ve4 ,x may take a little long] or less "t ?an describ$ above1 accord+ to ! /ate ( ! turnips2 if "y & v t5d]1 keep on ! fire five in/ead ( t5 m9utes1 & if old1 x may take fifte5 m9utes4 ,glaz$4--,cut ! turnips ) a vegetable spoon1 boil !m = five m9utes1 & dra9 !m4 ,put half a gill ( bro? 9 a saucepan ) ab\t "o p9t ( turnips & set on a good fire2 toss & /ir n[ & !n till done1 & till ! bro? is all boil$ away4 ,if x boils away be=e ! turnips are cook$1 add m & f9i% ! cook+4 ,:5 done1 spr9kle ab\t ?ree ounces ( sug> on !m1 /ir = ab\t "o m9ute1 di% ! turnips1 dr$ge p[d]$ sug> all ov]1 put 9 ! ov5 two m9utes1 & s]ve4 ,wat]-cress4--,?is conta9s mu* sulphur1 & is ! greate/ anti-scorbutic kn[n4 ,besides be+ eat5 ) salt or 9 salad1 x may also be /ew$ 9 ! foll[+ way3 ,take only ! top & ! leaves ar\nd ! /alk2 clean & wa% x well2 ?r[ x 9 boil+ wat] ) a little salt1 & :5 cook$ dra9 x well1 s z to extract all ! wat] f x4 ,put a piece ( butt] ! size ( an egg 9 a /ewpan2 :5 melt$1 put ! cress 91 spr9kle on x a tablespoonful ( fl\r 7= ?ree qu>ts72 /ir cont9ually ) a spoon1 boil t5 m9utes1 !n add salt1 pepp]1 a little grat$ nutmeg1 & half a p9t ( bro?2 boil t5 m9utes long]1 & s]ve ei!r alone1 or ) h>d-boil$ eggs on x2 cut ! eggs 9 two or f\r pieces4 ,salads4--,salads are season$ ) oil1 v9eg>1 salt1 & pepp]1 & sometimes ) mu/>d also4 ,! be/ oil is t made ( olives1 b mu* is sold = olive-oil :i* conta9s m l>d ?an oil4 ,x is impossible to tell :i* is pure by ! color4 ,pure olive-oil is ( a pale-yell[-gre5i% color4 ,x is v easy to tell ! pure oil by ta/+1 b ( c\rse x is necess>y to "k ! real ta/e ( good oil4 ,! be/ v9eg> is w9e-v9eg>1 ) t>ragon 9 x 7v9aigre a l'e/ragon71 b x is exp5sive4 ,next to x is cid]-v9eg>4 ,be] makes good v9eg>1 b inf]ior to t made ) cid]4 ,pyrolignic v9eg> is v unheal?y4 ,no "o c be too c>eful 9 select+ v9eg>4 ,! sup]iority ( ! ,fr5* mu/>d comes f ! comp\nds us$1 & n f ! way x is made1 z ?\ght by _m4 ,9 ! ,fr5* mu/>d1 besides v9aigre a l'e/ragon1 !re is :ite w9e1 & m sweet-oil ?an 9 any o!r k9d4 ,a good deal ( mu/>d is made "h1 & (t5 sold z ,fr5*1 aft] be+ c>efully labell$4 ,salad is made ) e species ( lettuce2 *icory1 cultivat$ & wild2 cabbages1 r$ & :ite2 caulifl[]s1 cel]y1 d&elion1 corn-salad1 pursla91 wat]-cress1 etc4 ,if x 7 possible to clean ! salad by m]ely wip+ ! leaves ) a t[el1 x w\ld be bett] ?an wa%+2 b x mu/ be wa%$ if !re is any e>? or s& on x4 ,! salad %\ld be made by an exp]i5c$ p]son1 :o c judge at a glance :at quantity ( salt1 pepp]1 oil1 & v9eg> is necess>y4 ,! quantities _c be giv51 z t dep5ds on ! quantity ( salad4 ,*opp$ p>sley & *ives are s]v$ on a small plate at ! same "t ) ! salad1 z _m p]sons l ^? spices4 ,cel]y4--,:5 ! cel]y is wa%$ & clean$1 wipe x dry1 cut ! :ite or eatable "p 7! top or gre5 "p is us$ = s\p7 9 pieces ab\t "o in* long1 put !m 9 ! salad-di% ) salt1 v9eg>1 & mu/>d1 /ir a little1 leave ?us ab\t "o h\r1 !n add pepp] & oil1 move aga91 & s]ve4 ,lettuce4--,lettuce1 & especially ,cos or ,roman lettuce1 mu/ be h&l$ v g+]ly1 9 ord] n to wilt ! leaves :ile clean+ & wa%+4 ,:5 ! head ( ! lettuce1 especially ( ,roman lettuce1 is h>d1 x is n necess>y to wa% x at all1 z :5 ! out] leaves are tak5 (f1 ! re/ is p]fectly clean4 ,nev] use ! knife1 b break ! leaves2 put !m 9 ! salad-di%2 spread all ov] ! di%1 accord+ to ta/e & fancy1 ! blossoms & petals 7n ! leaves7 ( any or all ( ! foll[+ plants3 burnet1 wild *iccory1 rose 7any k9d71 p9k1 sage1 lady's-slipp]1 m>%-mall[1 na/urtium1 p]iw9kle4 ,?us decorat$1 ! salad is put on ! table at ! sett+ ( x1 & made :5 ! "t = eat+ x comes4 ,( ^! decorative fl[]s1 ! h&ie/ are ! rose & p9k1 z at e season ( ! ye> !y are easily obta9$4 ,9 spr+ & summ] mo/ ( ! o!rs c also be _h easily4 ,! salad1 ?us decorat$1 is plac$ on ! table at ! same "t ) ! s\p4 ,x is made :ile ! roa/-piece is c>v$ or eat52 ! petals ( fl[]s or blossoms are n remov$1 &1 ( c\rse1 are eat5 ) ! lettuce4 ,! salad is season$ ) salt1 pepp]1 v9eg>1 & oil4 ,! proportions are two tablespoonfuls ( oil to "o ( v9eg> = a salad = ?ree1 f\r1 or five p]sons4 ,x is g5]ally mov$ r\nd 9 ! di%1 s z to impregnate e leaf ) ! season+4 ,x is s]v$ imm$iately aft] ! roa/-piece4 ,cream may be us$ in/ead ( oil4 ,turnip-root$ ,cel]y 7call$ also ,s\p ,cel]y47--,clean1 wa% well1 & scrape x c>efully2 cut x 9 ?9 slices1 place x 9 ! salad-di%1 spr9kle salt1 pepp]1 v9eg>1 & mu/>d on x1 mix well ! :ole toge!r1 & leave ?us f f\r to six h\rs4 ,!n ?r[ away ! v9eg>1 or mo/ ( x2 add v little salt & v9eg>1 oil1 & move well4 ,s]ve z above1 t is1 imm$iately aft] ! roa/-piece ( ! d9n]4 ,a salad ) cabbage1 *iccory1 corn-salad1 or any k9d ( gre5s1 aft] be+ prop]ly clean$1 wa%$1 wip$ dry1 & cut 9 pieces if necess>y1 is made & s]v$ exactly l a salad ( lettuce describ$ above4 ,na/urtium4--,?is is said to be a native ( ,mexico2 x makes a good salad 9 summ]-"t4 ,make & s]ve l a salad ( lettuce4 ,*]vil & ,sorrel4--,9 ,italy1 ,spa91 & ! s\? ( ,france1 !y make salad ) ^! two vegetables1 half ( ea*1 prep>$ & s]v$ l lettuce4 ,"s p]sons l a ?ick sauce ) salad2 x is made ?us3 ,put a h>d-boil$ yolk ( egg 9 a b[l1 ma% x1 & !n mix ) x salt & a tablespoonful ( v9eg>2 :5 ^! ?ree are ?or\ghly mix$1 add pepp] & oil 7ab\t two tablespoonfuls ( oil71 little by little1 /irr+ & mix+ well ! :ile2 turn ! mixture ov] ! salad1 & move z direct$ above4 ,! mixture may be prep>$ 9 ! salad-di%1 & ! salad put 9 aft]w>d4 ,mu/>d %\ld nev] be us$ ) lettuce2 x is too /rong to be eat5 ) su* t5d] vegetables4 ,( ,salsify4--,9 ! spr+1 :5 ! top ( ! salsify has gr[n = "o or two weeks only1 & imm$iately aft] ! fro/ is out ( ! gr\nd1 cut x (f1 split x 9 f\r1 wa% x well1 dra9 x dry1 & prep>e z a salad ( lettuce4 ,! root is prep>$ z describ$ = salsify1 & is nev] made 9 salad4 ,( ,cucumb]s4--,peel & slice !m1 !n put !m 9 a vessel1 salt e lay]1 & leave ?us 9 a cool place ab\t "o h\r1 dra9 !m dry & !n dress !m ) oil1 v9eg>1 salt1 & pepp]2 slices ( onion may be add$1 if lik$4 ,( ,beans4--,boil ! beans 9 wat] ) a little salt1 dra9 !m dry1 & !n dress !m ) p>sley *opp$ f9e1 salt1 pepp]1 oil1 & v9eg>4 ,( ,beets4--,boil ! beets 9 wat] only till done1 & :5 cool1 peel & slice !m1 & prep>e !m ) pepp]1 salt1 v9eg>1 & oil4 ,! beets may be bak$4 ,( ,eggs4--,slice h>d-boil$ eggs1 & dress !m ) *opp$ p>sley1 salt1 pepp]1 v9eg>1 & oil4 ,( ,l5tils4--,proce$ z = beans 9 e p>ticul>4 ,( ,onions4--,bake ! onions1 !n peel & slice !m1 & dress !m ) mu/>d1 salt1 pepp]1 v9eg>1 & oil4 ,( ,tomatoes4--,wa%1 wipe dry1 & slice ! tomatoes2 slice also onions & mix ) !m1 ! quantity to be accord+ to ta/e2 !n season ) salt1 pepp]1 oil1 & v9eg>4 ,( ,walnuts4--,! ,european walnut only c be us$1 & z soon z good to eat2 t is1 be=e ! out] %ell dries & op5s4 ,break ! nuts 9 two1 take out ! k]nels ) a po9t$ knife1 & place !m 9 a salad-di%1 ) "s juice ( grapes n yet ripe2 add salt & pepp]1 leave ?us two or ?ree h\rs1 mov+ n[ & !n1 & s]ve4 ,! edible "p w be f\nd v good eat5 t way4 ,to p]sons :o h nev] eat5 any1 x may appe> a /range di%1 b let !m try x4 ,( ,potatoes4--,a potato-salad is ! "o t requires ! mo/ season+s1 especially oil & v9eg>4 ,!y are bett] s]v$ w>m ?an cold1 al?\gh _m pref] !m 9 ! latt] /ate4 ,:5 /eam$1 peel$1 & slic$1 put !m 9 ! salad-di%1 ) salt1 pepp]1 v9eg>1 oil1 & p>sley1 to ta/e4 ,mix ! :ole g5tly & well1 & s]ve4 ,if s]v$ v w>m1 butt] may be us$ in/ead ( oil4 ,ano!r4--,add to ! above a few an*ovies1 or slices ( pickl$ cucumb]s1 or cap]s1 or pickl$ beets4 ,ano!r4--,add to ! fir/ "s slices ( truffles1 previ\sly soak$ 9 ,madeira w9e = t5 h\rs1 & also a little ( ! w9e4 ,ano!r4--,put a h>d-boil$ yolk ( egg 9 ! salad-di%1 ) two tablespoonfuls ( oil1 & mix well s z to make a pa/e ( !m2 !n add two an*ovies1 a piece ( tunny ! size ( a nutmeg1 & half a doz5 sprigs ( *]vil1 ! :ole *opp$ f9e2 mix aga9 ) ! re/2 add also a *opp$ pickl$ cucumb]1 mu/>d to ta/e1 v9eg>1 & !n ! slices ( potatoes 7w>m or cold71 slices ( truffles previ\sly soak$ 9 ,madeira w9e1 a little ( ! w9e also1 salt1 & pepp]2 /ir & mix aga9 well1 & s]ve4 ,apricots1 ,oranges1 ,pea*es1 ,pe>s1 ,/rawb]ries1 ,raspb]ries1 ,blackb]ries1 ,currants1 & l ,b]ries1 9 ,salad4--,du/ ! bottom ( a di% ) :ite sug>1 put a lay] ( slices ( apricots1 oranges1 pea*es1 or pe>s1 or a lay] ( ! o!rs entire1 & du/ aga92 repeat ! same till ! :ole is 91 !n add ov] ! :ole a p9* ( grat$ nutmeg1 ) ,fr5* br&y or rum to suit y\r ta/e1 & s]ve z a dess]t4 ,cocoa-nut4--,peel x c>efully & soak x 9 br&y = tw5ty-f\r h\rs4 ,a little sug> may be add$2 s]ve z a dess]t4 ,salad ,mac$o9e4--,?is salad ought to be call$ comp\nd salad1 z x is made ( a little ( e ?+ t c be s]v$ 9 salad1 i4 e41 fi%1 meat1 gre5 & dry vegetables1 c4 ,:5 ! :ole is mix$1 y add *opp$ p>sley1 sweet-oil1 v9eg>1 salt1 & pepp]2 y %ake x till y\r arms are sore1 & y h a salad ,mac$o9e4 ,e "o %\ld try x2 s]ve z an entremets4 ,salmon & ,turbot4--,cut 9 slices1 place !m 9 a salad-di%1 ) h>d-boil$ eggs cut 9 two1 or ) "s lettuce1 & s]ve z a hors-d'oeuvre1 ) salt1 pepp]1 oil1 & v9eg>4 ,( ,p9eapple4--,proce$ z = t ( apricots1 etc41 9 e p>ticul>4 ,( ,an*ovy4--,clean & bone ! an*ovies1 & !n place !m 9 ! middle ( a di%2 *op f9e "s h>d-boil$ yolks ( eggs & put a /r+ ( x ar\nd ! an*ovies2 d ! same ) ! :ites1 & !n put a /r+ ( *opp$ p>sley ar\nd ! :ites2 season ) oil & v little v9eg>4 ,s]ve z a hors-d'oeuvre4 ,pickles & ,pres]ves4--,to pickle ! fruit1 x mu/ be pickl$ be=e comm5c+ to rip51 & be s\nd2 ! same = vegetables4 ,:5 ! fruit or vegetable is clean1 & cut 9 pieces1 if necess>y1 su* z cabbage1 h wat] on ! fire1 & drop x 9 at ! fir/ boil4 ,if ! fruit or vegetable is desir$ :ite1 add to ! wat] lemon or unripe grape juice4 ,x is necess>y to be v c>eful 9 blan*+1 =1 if too mu* blan*$ or cook$1 x w be s(t & ta/eless2 if n en\gh1 x w f]m5t4 ,z a g5]al rule1 x is cook$ z soon z x floats1 b x c be asc]ta9$ by runn+ a skew] or a small knife ?r\gh x4 ,by putt+ "s fre% sp9a*-leaves or fre% grape-v9e-leaves on ! top ( ! fruit or vegetable1 x w keep x m gre5 ?an )\t4 ,:5 blan*$1 take f ! fire & dra94 ,drop x imm$iately 9 cold wat]1 & dra9 aga94 ,:5 dry1 put ! fruit or vegetable 9 j>s1 cov] x ) boil+ v9eg>2 season ) pepp]s1 pepp]-corns1 cloves1 & t>ragon1 also "s rock-salt4 ,:5 p]fectly cold1 seal ! j>s air-tight1 & keep 9 a d>k1 cool1 & dry closet4 ,e k9d ( fruit or vegetables c be pickl$ 9 ! same way2 ! only diff]5ce is 9 ! "t ( blan*+ or cook+1 :i* is accord+ to ! nature ( ! fruit3 apples1 /r+-beans1 beets1 cabbages1 caulifl[]s1 *]ries1 cucumb]s1 lemons1 melons1 mu%rooms1 onions1 pea*es1 pe>s1 plums1 pumpk9s1 qu9ces1 radi%es1 walnuts1 etc41 may also be pres]v$ 9 salt & wat]1 & 9 ! foll[+ way3 ,:5 cook$ z above1 put !m 9 j>s & cov] !m ) v salt wat]4 ,seal :5 cool1 & !n put ! j>s 9 a boil] full ( cold wat]1 ) /raw or rags to prev5t break+ !m2 set on ! fire1 boil f tw5ty to ?irty m9utes1 take f ! fire1 let cool2 !n take ! j>s f ! wat] & put away z ! above4 ,peas & mu%rooms are almo/ always pres]v$ 9 wat] & salt4 ,asp>agus is also pres]v$1 b x is s difficult to succe$1 t ev5 manufactur]s ( pres]ves h giv5 x up4 ,tomatoes4--,wa% !m & !n bruise !m 9 a boil]2 set on ! fire1 boil half an h\r1 & /ra91 to secure all ! juice4 ,put ! juice on ! fire1 boil till r$uc$ ab\t "o-half1 let cool1 put 9 j>s1 seal !m1 put !m 9 a boil] ( cold wat]1 ) /raw or rags to prev5t breakage2 set ! boil] on ! fire1 boil tw5ty m9utes1 take (f1 let cool4 ,:5 p]fectly cold1 take ! j>s (f1 place 9 a cool1 d>k cell>1 & we w>rant t !y keep = ye>s4 ,no salt or season+s ( any k9d are us$ to pres]ve !m4 ,:5 y wi% to use !m1 season to ta/e4 ,tomato ,catsup4--,to make catsup ) ! above sauce1 y h only to add to x1 :5 9 j>s1 pepp]s1 pim5to1 cloves1 etc42 b x is really n necess>y1 be+ too /rong = ?is climate4 ,ano!r way4--,take good & well-rip5$ tomatoes1 clean & wa% !m well1 put !m 9 a /ewpan & set x on a mod]ate fire = a :ile2 take f ! fire1 ?r[ away ! wat] com+ f !m1 & !n /ra9 !m into a vessel4 ,put :at !re is 9 ! vessel back on ! fire1 & 9 ! same /ewpan1 & let x r$uce ab\t "o-half2 take f ! fire1 p\r 9 a crock]y pot1 & leave ?us tw5ty-f\r h\rs2 !n put 9 bottles1 cork well1 & place !m 9 a cold & dry place4 ,cucumb]s4--,! small gre5 ones are ! be/4 ,clean !m well 9 cold wat] ) a bru%1 remov+ ! prickles4 ,put cold wat] 9 a vessel ) rock-salt 9 x1 & %ake x to dissolve ! salt2 soak ! cucumb]s 9 x = ab\t ?ree days4 ,take !m out & imm$iately put !m 9 pots or j>s ) small onions1 a few cloves ( g>lic1 pepp]-corns1 rock-salt1 cloves1 & a bun* ( season+s compos$ ( bay-leaves1 t>ragon1 & burnet2 cov] !m ) boil+ v9eg> 7turn ! v9eg> on !m z soon z x boils71 cov] ! pots or j>s air-tight :5 p]fectly cold4 ,look at ! cucumb]s e two or ?ree days = ! fir/ ?ree weeks1 & aft] t only once 9 a :ile4 ,accord+ to ! quality ( ! v9eg> or ( ! cucumb] itself1 ! :ole may turn :ite aft] a :ile2 9 t case ?r[ away v9eg> & spices1 put new spices 91 ! same spices z above1 except ! onions1 :i* y keep ) ! cucumb]s2 cov] aga9 ) boil+ v9eg>1 & cov] :5 cold z be=e4 ,if !y h n be5 kept too long 9 t /ate be=e *ang+ ! v9eg>1 !y w be j z good z if !y _h n turn$ :ite4 ,,eggs1 ,,mac>oni1 ,,& ,,rice4 ,eggs are fit to eat z soon z laid1 & ! soon] !y are us$ ! bett]4 ,y asc]ta9 if !y are fre% ) an oonoscope1 or by hold+ !m be=e a light & look+ ?r\gh4 ,!re are sev]al ways to pres]ve eggs1 b to d :i* !y mu/ be fre%2 z soon z p]fectly cold aft] be+ laid1 !y may be pres]v$4 ,dissolve gum 9 wat] to ! consi/5cy ( ?9 mucilage1 & ) a bru% give a coat ( x to ! eggs2 lay !m 9 a box ( *>coal du/ & keep !m 9 a dry1 d>k1 & cool place4 ,:5 want$1 !y are soak$ 9 cold wat] = a few m9utes1 & wa%$4 ,!y are also pres]v$ 9 hydrate ( lime4 ,:5 boil$ h>d1 let !m cool & place !m 9 a dry1 cool1 & d>k place2 !y w keep = weeks4 ,if want$ w>m aft] t1 put !m 9 cold wat]1 set on ! fire1 & take (f :5 ! wat] is w>m4 ,) ,mu%rooms4--,cut 9 /rips or fillets f\r mu%rooms1 "o onion1 "o clove ( g>lic1 & fry !m ) two ounces ( butt]1 !n add a tablespoonful ( fl\r1 /ir = ab\t "o m9ute1 add also half a p9t ( bro?1 same ( :ite w9e1 boil g5tly till r$uc$ ab\t "o-half1 :5 put 9 ! pan eight or t5 h>d-boil$ eggs cut 9 dice1 or cut ! :ites only 9 dice & put 9 ! yolk :ole1 boil "o m9ute & s]ve4 ,x makes an excell5t di% = breakfa/4 ,) ,*eese & ,p>sley4--,put ab\t two ounces ( butt] 9 a saucepan on ! fire1 & :5 melt$ fry 9 x a tablespoonful ( p>sley1 *opp$ f9e2 !n add a p9* ( nutmeg1 salt1 pepp]1 ab\t f\r ounces ( p9eapple or ,gruy]e *eese1 grat$1 & a gill ( :ite w9e2 /ir till ! *eese is melt$1 :5 y add eight or t5 eggs1 "o aft] ano!r1 /irr+ ! :ole "t & mix+ !m ) ! *eese2 s]ve :5 done4 ,m *eese may be us$1 accord+ to ta/e4 ,9 ,fricassee4--,put ab\t half a p\nd ( /ale bread ) "o p9t ( milk 9 a saucepan on ! fire & boil = two or ?ree m9utes1 !n ma% well s z to mix ! two toge!r1 put back on ! fire1 /ir cont9ually till x makes a r ?9 pa/e1 !n take (f1 mix ) x six or eight eggs1 grat$ *eese to ta/e1 salt & pepp]1 put back on ! fire1 /ir1 & s]ve :5 cook$4 ,lemon-juice may be spr9kl$ on j be=e s]v+4 ,a la ,lyonnaise4--,*op f9e two :ite onions & fry !m ) two ounces ( butt]1 !n add salt1 a p9* ( nutmeg1 half a p9t ( bro?2 boil g5tly & /ir n[ & !n till x turns r ?ick1 :5 y add also eight :ites ( eggs1 *opp$2 give "o boil1 & s]ve4 ,place ! eight yolks1 :ole1 all ar\nd1 & betwe5 & alt]nately a small cake feuillete1 & s]ve w>m4 ,a la ,be*amel4--,slice ! eggs or cut !m 9 f\r pieces l5g?wise1 put !m 9 ,be*amel sauce1 set on a sl[ fire = two m9utes1 & s]ve w>m4 ,f9es ,h]bes4--,mix well toge!r 9 a saucepan1 & cold1 two ounces ( butt] ) a tablespoonful ( fl\r2 set on ! fire1 /ir1 & :5 melt$ ?or\ghly1 add a teaspoonful ( p>sley & "o ( *ives1 *opp$ f9e1 salt1 pepp]1 & ab\t a gill ( :ite w9e2 /ir1 & boil g5tly = ab\t five m9utes1 & turn ov] h>d-boil$ eggs 9 a di%2 s]ve w>m4 ,! eggs are s]v$ :ole1 %ell$1 b n cut4 ,piquante-,sauce4--,di% h>d-boil$ eggs z = f9es h]bes1 & turn ov] !m a piquante sauce2 s]ve w>m4 ,!y may be s]v$ 9 ! same way ) any o!r sauce4 ,/uff$1 or a l',aurore4--,cut six h>d-boil$ eggs 9 two l5g?wise2 take ! yolks (f ! :ites2 *op !m f9e ) six or eight sprigs ( p>sley1 put bo? eggs & p>sley 9 a b[l2 add salt1 pepp]1 a little nutmeg grat$1 a piece ( ! s(t "p ( bread soak$ 9 milk & squeez$1 ?ree ounces ( butt]1 mix ! :ole well4 ,!n ) ! mixture fill ! :ites1 t is1 ! place :]e ! yolks 72 fill a little m ?an full1 s t all ! mixture w g into & ^u ! twelve halves4 ,lay 9 a saucepan a puree ( sp9a* or ( sorrel1 or ( any o!r vegetable1 accord+ to ta/e2 lay ! halves ( eggs on x1 ! mixture upw>d2 put = t5 m9utes 9 ! ov51 & s]ve w>m4 ,9 ,boxes4--,fold note-pap] s z to make a k9d ( squ>e box )\t a cov]2 put half an ounce ( butt] 9 x ) a p9* ( *opp$ p>sley2 lay x on a gridiron & on a sl[ fire1 break an egg 9 x1 & :5 ne>ly done add salt & bread-crumbs1 to ta/e2 s]ve w>m :5 done4 ,) ,*eese4--,prep>e z ! above2 add grat$ *eese at ! same "t y add salt & bread-crumbs2 f9i% ! cook+1 & s]ve w>m4 ,au ,grat94--,*op f9e six or eight sprigs ( p>sley1 a %allot if h&y1 or a small onion1 half an ounce ( ! s(t "p ( bread1 an an*ovy1 & !n mix ! :ole well ) two ounces ( butt]2 mix aga9 ) two yolks ( eggs1 place ! mixture 9 a t9 di%1 place on a sl[ fire1 & :5 gett+ r dry break half a doz5 eggs ov] x1 du/ ) bread-crumbs1 season ) salt & pepp]1 & :5 ne>ly done spread two yolks ( eggs beat51 ) a teaspoonful ( wat] ov] ! :ole1 & s]ve w>m4 ,) ,ham4--,prep>e z scrambl$ eggs ) ! exception t y put 9 ! pan1 at ! same "t y put 9 ! eggs1 f\r ounces ( boil$ ham cut 9 dice4 ,s]ve ! same4 ,) ,milk1 ,wat]1 or ,cream4--,^! ?ree names are wrongly appli$ to eggs 9 _m cook-books2 !y are creams1 & n eggs4 ,ham & ,eggs4--,!re are sev]al ways ( prep>+ ?is good di%2 ! ham may be raw or boil$2 9 slices or 9 dice2 mix$ ) ! eggs1 or m]ely s]v$ "u4 ,fry ! ham slightly1 di% x & !n turn fri$ eggs ov] x2 or fry bo? at ! same "t1 ! eggs be+ :ole or scrambl$1 accord+ to ta/e4 ,) ,asp>agus4--,cut 9 pieces1 ab\t a qu>t] ( an in* long1 a gill ( ! t5d] "p ( asp>agus1 ?r[ x 9 boil+ wat] ) a little salt2 boil z direct$1 & dra94 ,beat eight eggs j en\gh to mix ! yolks ) ! :ites2 put !m 9 a /ewpan1 season ) a p9* ( grat$ nutmeg1 salt1 & pepp]2 add also a tablespoonful ( w>m wat]1 set on a sl[ fire1 /ir till !y are becom+ ?ick2 !n add f\r ounces ( butt]1 /ir five m9utes long]2 add ! gill ( asp>agus2 simm] ab\t five m9utes long]1 & s]ve4 ,boil$4--7,see ,eggs 9 ! ,%ell47--,put ! eggs 9 boil+ wat] ) a little salt1 z ne> z possible at ! fir/ boil+2 leave f five to t5 m9utes2 take out & put !m imm$iately 9 cold wat]2 !n %ell !m )\t break+ !m1 & use4 ,) ,br[n ,butt]4--,break g5tly 9 a plate or di%1 & )\t break+ ! yolks1 eight eggs2 spr9kle salt & pepp] on !m4 ,put two ounces ( butt] 9 a fry+-pan1 & on a good fire2 :5 turn+ br[n subdue ! fire4 ,put also1 & at ! same "t1 ! same quantity ( butt] 9 ano!r fry+-pan1 & on a good fire1 & :5 hot1 place ! eggs 9 )\t break+ ! yolks2 !n spread ov] ! eggs ! br[n butt] y h 9 ! o!r2 take f ! fire :5 y see ! :ites becom+ h>d2 put !m on a di%1 p\r on !m a tablespoonful ( v9eg> :i* y h w>m$ 9 ! pan aft] hav+ us$ ! br[n butt]1 & s]ve4 ,fri$4--,put half a p\nd ( l>d 9 a fry+-pan1 & on a good fire2 :5 hot1 break g5tly1 "o by "o 7be+ c>eful n to break ! yolk71 ! quantity ( eggs y c put 9 ! pan )\t all[+ !m to adh]e toge!r2 turn !m upside d[n once ) a spoon or skimm]2 take f ! pan ) a skimm] z soon z ! :ite "p becomes h>d1 & s]ve ) fri$ p>sley ar\nd4 ,scrambl$1 or ,ma%$4--,beat six eggs j en\gh to mix ! :ites & yolks toge!r2 put two ounces ( butt] 9 a /ewpan1 & set on ! fire2 :5 melt$1 take f ! fire1 add salt1 pepp]1 & a p9* ( grat$ nutmeg1 !n ! eggs1 also a tablespoonful ( bro?2 put back on a v sl[ fire1 /ir cont9ually till cook$1 & s]ve w>m4 ,sur le ,plat4--,butt] ! bottom ( a crock]y or t9 di% ) two ounces ( butt]2 break into ! di% & ov] ! butt]1 g5tly & )\t break+ ! yolks1 six eggs2 spr9kle salt1 pepp]1 & grat$ nutmeg all ov]1 put ! di% on a sl[ fire1 or on w>m c9d]s1 & :5 ! :ite is h>d1 s]ve4 ,!y mu/ be s]v$ 9 ! di% 9 :i* !y are cook$4 ,9 ! ,%ell4--,be> 9 m9d t "s eggs cook quick] ?an o!rs4 ,put eggs 9 boil+ wat] = two m9utes1 if lik$ s(t or und]done2 & ?ree m9utes1 if lik$ m done4 ,!y are g5]ally s]v$ envelop$ 9 a napk94 ,9 ,matelote4--,put a bottle ( cl>et w9e 9 a /ewpan & set x on a good fire2 add to x two sprigs ( p>sley1 "o ( ?yme1 a clove ( g>lic1 a middl+-siz$ onion1 a clove1 a bay-leaf1 salt1 & pepp]2 boil fifte5 m9utes2 !n take all ! season+s out & h y\r w9e boil+ g5tly2 break "o egg 9 by lett+ x fall g5tly 9 ord] to h x entire1 & !n take x out imm$iately ) a skimm]1 & place x on a di%2 d ! same ) eight eggs2 keep !m 9 a w>m 7b n hot7 place4 ,aft] :i* put 9 ! w9e1 )\t tak+ x f ! fire1 f\r ounces ( butt] knead$ ) a tablespoonful ( fl\r2 boil till r$uc$ to a prop] ?ickness1 p\r x on ! eggs1 & s]ve4 ,) ,onions4--,cut 9 dice ?ree middl+-siz$ onions & put !m 9 a saucepan ) f\r ounces ( butt]2 set x on a mod]ate fire & /ir n[ & !n till ! onions are turn+ yell[1 !n spr9kle on !m a teaspoonful ( fl\r1 salt1 & pepp]2 add a p9t ( w>m wat] & boil g5tly till r ?ick1 b n too mu* s4 ,put into ! saucepan half a doz5 h>d-boil$ eggs cut 9 f\r pieces ea*1 l5g?wise1 boil g5tly two or ?ree m9utes long]1 & s]ve w>m4 ,) ,gre5 ,peas4--,proce$ z = eggs ) asp>agus1 except t y boil a gill ( peas in/ead ( asp>agus2 prep>e & s]ve 9 ! same way4 ,) ,caulifl[]s4--,blan* ! caulifl[]s & proce$ z = ! above4 ,eggs are prep>$ z above1 ) cel]y1 lettuce1 etc4 ,a la ,tripe4--,proce$ exactly ! same z = eggs ) onions1 except t y use milk or bro? in/ead ( wat]4 ,a la ,neige1 or ,float+ ,isl&4--,beat f\r 7or m7 :ites ( eggs to a /iff fro?4 ,put 9 a t9 saucepan "o p9t ( milk & "o ounce ( sug>1 set on ! fire1 & z soon z x rises put lumps ( ! :ites into x ) a skimm]1 turn ! lumps ov] aft] hav+ be5 9 ab\t half a m9ute1 leave !m 9 ano!r half m9ute1 take !m (f ) a skimm] also1 place !m on a sieve to all[ ! milk t may be ar\nd ! lumps to drop4 ,put 9 a t9 saucepan f\r yolks ( eggs1 two ounces ( sug>1 & mix well2 add ! milk t has be5 us$ to cook ! :ites1 aft] hav+ /ra9$ x1 & mix aga94 ,set on ! fire1 /ir1 give "o boil1 take (f1 add a few drops ( ess5ce to flavor2 turn into a di%2 place ! lumps ( :ites g5tly on ! liquor & !y w float1 & s]ve cold4 ,if ! liquor is desir$ ?ick]1 use only half ( ! milk4 ,to poa* ,eggs4--,set cold wat] on ! fire 9 a fry+-pan1 ) salt & v9eg> 9 x1 a tablespoonful ( v9eg> to a qu>t ( wat]4 ,z soon z x boils1 break a fre% egg 9 ! wat] or 9 a small plate1 & slide x g5tly into ! wat]4 ,!n ) a skimm] turn ! :ite g5tly & by degrees ov] ! yolk1 s z to envelop ! latt] 9 ! =m]1 giv+ ! eggs an elongat$ %ape4 ,!y may be poa*$ h>d or s(t--h>d :5 ! yolk is cook$ h>d2 s(t :5 ! yolk is /ill 9 a s(t /ate4 ,fondue ( ,eggs4--,beat well six eggs1 & put !m 9 a /ewpan ) two ounces ( ,gruy]e1 well grat$1 & ab\t "o ounce ( butt]2 set on a brisk fire1 & leave till x becomes r ?ick1 /irr+ all ! "t ) a wood5 spoon2 take f ! fire1 add pepp]1 & /ir a little2 turn ov] on a w>m di%1 & s]ve4 ,?is is a v favorite di% 9 ,italy1 & also 9 ,switz]l&1 :]e x orig9at$4 ,to beat ,:ites ( ,eggs4--,h a conv5i5t bas92 break ! eggs g5tly2 all[ ! :ites to fall 9 ! bas9 & reta9 ! yolks 9 ! %ell4 ,?is is v easily done by break+ ! %ell ab\t ! middle1 op5+ sl[ly s z to let ! :ite fall1 & at ! same "t reta9 ! yolk 9 "o ( ! halves ( ! %ell2 if "s :ite rema9s1 turn ! yolk f "o half into ! o!r1 & vice v]sa1 till ! :ole ( x has fall54 ,!n add a v small p9* ( salt to prev5t ! curdl+ ( ! eggs2 comm5ce by beat+ sl[ly2 beat fa/] & fa/]1 till !y =m a /iff fro?4 ,!y are well beat5 :51 plac+ a tw5ty-five & a t5-c5t silv] piece on ! top1 !y are firm en\gh to be> !m4 ,if ! pieces s9k1 beat aga94 ,always beat eggs 9 a cool place1 !y w rise bett] & fa/]4 7,see ,egg-beat]47 ,bas94--,pay no att5tion to ! old prejudice & belief t metal is n good to beat eggs 94 ,! be/ & easie/ = family use1 9 :i* "o z well z a doz5 :ites ( eggs c be easily :isk$1 is ( block-t91 & c be made by any t9smi?4 ,x has ! %ape ( an ord9>y goblet or tumbl] if ! foot is cut (f1 ! bottom be+ r\nd4 ,size3 six in*es deep f ! c5tre ( ! bottom to ! top2 eight in*es 9 diamet] at ! top1 & only six in*es 9 diamet] :]e ! bottom comm5ces 7or five in*es f ! top72 ! bas9 be+ broad] at ! top ?an at ! bottom1 & ! bottom be+ "o in* deep] 9 ! c5tre ?an on ! sides4 ,omelets--h[ to beat ! ,eggs4--,break 9 a b[l ! quantity ( eggs y want1 or z _m z !re are p]sons at ! table2 beat !m well ) salt & pepp]1 by means ( a =k4 ,a little grat$ nutmeg may be add$1 if lik$4 ,! add+ ( milk to ! eggs makes ! omelet s(t4 ,to make x4--,always h a brisk fire to make an omelet2 ! quick] x is made ! bett]1 & ! less butt] x requires4 ,if possible1 h a fry+-pan to make omelets only 92 keep x 9 a clean place & nev] wa% x if y c help x2 by w>m+ x a little be=e mak+ ! omelets & wip+ x ) a co>se t[el1 y c keep x z clean z c be )\t wa%+4 ,to wa% x causes ! omelet to adh]e to x :ile cook+1 & injures its appe>ance4 ,comm5ce by beat+ ! eggs1 !n put ! butt] 9 ! fry+-pan1 ab\t two ounces = eight eggs2 set on ! fire & toss g5tly to melt ! butt] z ev5ly & z quickly z possible1 else "s ( x w get black be=e ! :ole is melt$4 ,z soon z melt$1 turn ! beat5 eggs 91 & /ir & move cont9ually ) a =k or knife1 s z to cook ! :ole z ne>ly z possible at ! same "t4 ,if "s "p ( ! omelet /icks to ! pan1 add a little butt]1 & raise t "p ) a knife s z to all[ ! butt] to run "u x1 & prev5t x f /ick+ aga94 ,x mu/ be done quickly1 & )\t tak+ ! pan f ! fire4 ,:5 cook$ accord+ to ta/e1 s(t or h>d1 fold1 di%1 & s]ve w>m4 ,x is fold$ 9 ?is way3 run ! knife or =k "u "o "p ( ! omelet1 on ! side ne>e/ to ! h&le ( ! pan1 & turn t "p ov] ! o!r "p ( ! omelet1 s z to d\ble x or ne>ly s2 !n h an oval di% 9 y\r left h&1 take hold ( ! fry+-pan ) ! "r h&1 ! ?umb upw>d in/ead ( ! f+]s1 z is g5]ally ! case 9 tak+ hold ( a pan1 incl9e ! di% by rais+ ! left side1 place ! edge ( ! pan 7! "o opposite to ! h&le7 on ! edge ( ! di%1 turn x upside d[n--& y h ! omelet on ! di%1 d\bl$ up & sightly4 ,cooks d n succe$ 9 turn+ out a dec5t omelet g5]ally1 because !y cook x too mu*1 turn x upside d[n 9 ! pan1 or because !y d n "k h[ to h&le ! pan4 ,9 hold+ ! pan z x is g5]ally & naturally held1 t is1 ) ! palm ( ! h& re/+ on ! upp] side ( ! h&le1 x is impossible = anybody1 cook or o!r1 to di% ! omelet prop]ly )\t extraord9>y ef=ts2 :ile by re/+ ! ?umb on ! upp] "p ( ! h&le1 ! f+]s "u x1 ! little f+] be+ ! ne>e/ to ! pan1 x is only necess>y to move ! "r h& f "r to left1 describ+ a circle & twi/+ ! wri/1 s t1 :5 ! pan is turn$ upside d[n1 ! f+]s are up in/ead ( d[nw>d1 z !y 7 :5 tak+ hold ( ! pan4 ,an omelet is call$ s(t if1 :5 y comm5ce to fold1 only ab\t two-?irds ( ! eggs are solidifi$2 & h>d1 :5 ne>ly ! :ole ( ! eggs are solidifi$4 ,) a good fire x takes only ab\t f\r m9utes to make an omelet4 ,by foll[+ our directions c>efully1 x w be v easy to make an omelet1 & make x well & sightly1 ev5 ! fir/ "t1 & w be *ild's play to make "o aft] a few days' practice4 ,) ,apples4--,peel two or ?ree apples1 cut !m 9 ?91 r\nd slices1 fry !m ) a little butt]1 & take !m f ! pan2 !n put a little m butt] 9 ! pan1 & :5 hot1 p\r 9 x six beat5 eggs1 9 :i* y h mix$ ! slices ( apples2 cook1 di%1 & s]ve z direct$ above4 ,) ,asp>agus4--,cut ! eatable "p ( ! asp>agus half an in* 9 l5g?1 ?r[ !m 9 boil+ wat] ) a little salt1 dra9 !m :5 cook$1 & *op !m f9e2 beat !m ) eggs & a little milk2 h hot butt] 9 a fry+-pan on a good fire2 p\r ! eggs 91 toss+ cont9ually till done1 & s]ve on a di% z direct$4 ,) ,bacon4--,put two ounces ( butt] 9 a fry+-pan2 :5 melt$1 add two ounces ( bacon cut 9 dice2 :5 turn+ br[n & v hot1 p\r 9 eight eggs1 beat5 z direct$ above2 toss ! pan ne>ly all ! "t till done1 & s]ve z direct$4 ,au naturel4--,beat five eggs1 ) salt & pepp]1 z direct$4 ,put ab\t an ounce ( butt] 9 a fry+-pan on ! fire1 & :5 melt$1 turn ! eggs 92 cook1 di%1 & s]ve z direct$4 ,aux ,f9es ,h]bes4--,proce$ z = au naturel 9 e p>ticul>1 except t y beat ) ! eggs a tablespoonful ( *opp$ p>sley1 or p>sley & *ives1 :5 h&y2 cook1 di%1 & s]ve 9 ! same way4 ,cele/9e4--,beat eight eggs z direct$4 ,dip ! po9t ( a small kit*5 knife 9 wat] & cut ) x little lumps ( butt] ! size ( a pea & ( any %ape2 ab\t two ounces ( x1 drop !m 9 ! eggs & beat a little to mix1 !n melt butt] 9 a fry+-pan & cook1 di%1 & s]ve z direct$4 ,9 ! ,ov54--,:5 ! omelet au naturel or ,cele/9e is cook$ en\gh to comm5ce fold+1 put ! fry+-pan 9 a quick ov5 = ab\t "o m9ute & s]ve4 ,! omelet swells & does n ne$ fold+1 b if x ga9s 9 bulk1 x loses 9 ta/e4 ,j>d9i]e4--,*op f9e1 p>sley1 *ives1 onions1 %allots1 a few leaves ( sorrel1 & a few sprigs ( *]vil2 beat & mix ! :ole well ) beat5 eggs2 cook1 di%1 & s]ve z direct$4 ,x requires a little m butt] ?an if made ) eggs only4 ,) ,*eese4--,grate "s p9e-apple or ,gruy]e *eese1 ab\t two ounces to f\r or five eggs1 & mix & beat x ) ! eggs2 !n make ! omelet z direct$4 ,) ,kidney4--,saute z direct$1 till ab\t half done1 "p ( a beef or calf's kidney1 or "o %eep's kidney1 & mix x ) beat5 eggs4 ,cook & s]ve z direct$4 ,x makes an excell5t di% = breakfa/4 ,! kidney may be cook$ till done1 & :5 ! omelet is to be fold$ 9 ! pan1 put five or six tablespoonfuls ( ! kidney on ! middle ( ! omelet1 fold1 di%1 & s]ve z direct$4 ,:5 di%$1 none ( ! kidney is se51 be+ "u ! omelet4 ,) ,mu%rooms4--,cut mu%rooms 9 pieces1 & mix !m1 ) beat5 eggs2 !n cook & s]ve !m z direct$4 ,?is also makes an excell5t di% = breakfa/1 especially if made ) fre% mu%rooms4 ,) ,sorrel4--,make an omelet au naturel or ,cele/9e1 & s]ve x on a puree ( sorrel4 ,! same may be s]v$ on a puree ( tomatoes or onions4 ,) ,lob/]4--,cut two ounces ( boil$ lob/] 9 small dice1 mix x well ) beat5 eggs1 & cook & s]ve z direct$4 ,) ,sug>4--,mix well ! yolks ( eight eggs ) two ounces ( f9e :ite sug> & a p9* ( salt1 & beat well ! :ites2 !n mix well yolks1 :ites1 & ! r9d ( half a lemon1 hav+ ! latt] *opp$ v f9e4 ,put f\r ounces ( butt] 9 a fry+-pan1 & set x on ! fire2 :5 melt$1 p\r ! eggs 91 & toss & /ir z direct$4 ,!n du/ a di% ) f9e :ite sug>1 put ! omelet on1 !n du/ aga9 ! upp] side ) ! same2 h ready a r$-hot %ovel1 or any o!r flat piece ( iron1 pass x ov] ! top ( ! omelet1 s z to color x :ile melt+ ! sug>1 & s]ve w>m4 ,! :ole process mu/ be p]=m$ quickly4 ,! sug> may be beat5 ) ! eggs :ole2 bo? ways are good2 x is only a "q ( ta/e4 ,) ,rum4--,make an omelet ) sug> z above1 & :5 on ! table1 p\r a gill or s ( rum on x1 set fire to x1 & let x burn z long z x c1 tak+ sl[ly b cont9ually ) a silv] spoon ! rum f ! sides1 & p\r+ x on ! middle :ile x is burn+1 & until x dies out by itself2 !n eat imm$iately4 ,) ,truffles4--,slice f\r ounces ( truffles1 beat !m ) six eggs1 a little milk1 & a little salt & pepp]4 ,put 9 a fry+-pan f\r ounces ( butt]1 & set x on a good fire2 :5 melt$1 p\r ! eggs 91 toss almo/ cont9ually till done1 & s]ve z direct$ = omelets4 ,) ,ham4--,cut f\r ounces ( ham 9 small dice1 & set x on ! fire 9 a fry+-pan ) ab\t two ounces ( butt]2 /ir1 & :ile ! ham is fry+1 beat six eggs & turn !m ov] ! ham 9 ! pan :5 ! latt] is fri$2 /ir ) a =k1 to cook ! eggs z quickly z possible2 turn ! "p ( ! omelet ne>e/ to y ov] ! o!r "p by means ( a =k1 & s]ve l an omelet au naturel4 ,) ,boil$ ,ham4--,proce$ z = ! above 9 e p>ticul>1 except t y mix ! ham ) ! eggs aft] ! latt] are beat52 put ! mixture 9 ! fry+-pan1 & f9i% z ! above4 ,) ,salt ,pork 7call$ omelet au ,l>d74--,beat half a doz5 eggs ) a =k4 ,cut f\r ounces ( salt pork 9 dice1 set x on ! fire 9 a fry+-pan1 & :5 ne>ly fri$ turn ! eggs 92 /ir1 & f9i% z o!r omelets4 ,lean or fat salt pork 7accord+ to ta/e7 may be us$1 or bo?4 ,if x is all lean1 use "s butt]1 o!rwise x w burn4 ,s\fflee4--,put 9 a b[l f\r ounces ( pulv]iz$ sug> ) f\r yolks ( eggs2 !n ) a wood5 spoon mix well & /ir = two m9utes2 add a few drops ( ess5ce to flavor4 ,beat ! :ites ( f\r eggs to a /iff fro? 9 ano!r b[l1 & :5 y see t !y are beat5 en\gh1 turn two tablespoonfuls ( ! yolks & sug> into !m1 & :ile /ill beat+1 b n z fa/2 !n turn ! re/ ( ! yolks & sug> into ! :ites1 & mix g5tly ) a wood5 spoon4 ,butt] a t9 or silv] di%1 turn ! mixture into x1 smoo? or scallop ) ! back ( a knife1 du/ ) sug>1 & bake 9 an ov5 at ab\t #caj deg44 ,x takes ab\t twelve m9utes to bake4 ,ano!r4--,mix well six yolks ( eggs ) f\r ounces ( sug>2 beat ! six :ites to a /iff fro? & mix !m ) ! re/1 add "s lemon-r9d *opp$ v f9e or grat$4 ,put f\r ounces ( butt] 9 a crock]y di%1 set on a mod]ate fire1 & :5 ! butt] is melt$ p\r ! eggs 92 /ir ) a =k1 & z soon z y see "s ( ! mixture becom+ h>d1 place ! di% 9 a hot ov5 = ab\t five m9utes2 take (f1 du/ ) sug>1 & s]ve4 ,mac$o9e1 or a la ,wa%+ton4--,make f\r omelets ( f\r eggs ea*1 "o ) apples1 "o ) asp>agus or sorrel 7accord+ to ! season71 a ?ird ) f9es h]bes1 & ! f\r? au naturel2 y s]ve !m on ! same di%1 "o lapp+ ov] ! o!r4 ,x makes a f9e z well z a good di%4 ,?is omelet1 or r ^! omelets1 7 a favorite di% ) ! ,fa!r ( 8 ,c\ntry2 !y 7 v (t5 s]v$ on 8 table :5 he _h a gr& d9n]4 ,x is also s]v$ ) ! f\r foll[+ omelets3 au naturel1 ) salt pork1 f9es h]bes1 & ) *eese4 ,) ,oy/]s4--,blan* a doz5 oy/]s1 dra91 & beat ) ! eggs1 & !n proce$ z direct$4 ,) ,tunny1 or any k9d ( smok$ or salt ,fi%4--,beat ! eggs z direct$1 us+ little or no salt2 !n *op ! fi% f9e1 mix & beat x ) ! eggs1 & cook z direct$4 ,x requires a little m butt] ?an if !re 7 no fi%4 ,a few drops ( lemon-juice may be add$ :5 di%$4 ,) ,sweetmeats4--,make an omelet au naturel1 & :5 ready to be fold$ 9 ! pan1 place on ! middle ( x two or ?ree tablespoonfuls ( any k9d ( sweetmeats1 !n fold & s]ve4 ,omelets are s]v$ z entremets aft] ! vegetables1 & at breakfa/4 ,all b f\r are s]v$ z entremets1 & all are s]v$ at breakfa/2 ! f\r except$ are3 ) bacon1 ham1 salt pork1 & kidneys4 ,by us+ diff]5t k9ds ( sweetmeats1 an inf9ite numb] ( omelets c be made1 &1 except ! s\fflee1 !y are all made alike4 ,mac>oni4--,?is excell5t article ( food is n[ z well kn[n "h z 9 ,europe4 ,! h>d] ! :eat ! bett] ! mac>oni4 ,! manufactur]s ( ?is c\ntry use ,mi*igan fl\r 9 pref]5ce to any o!r4 ,to blan*4--,put ab\t ?ree p9ts ( cold wat] & a little salt on ! fire1 & at ! fir/ boil+ drop half a p\nd ( mac>oni into x2 boil g5tly till t5d] b n s(t4 ,x takes ab\t tw5ty m9utes to boil x1 accord+ to quality4 ,a little butt]1 ab\t two ounces1 may be add$ 9 boil+4 ,z soon z t5d]1 turn x into a col&]1 & x is ready = use4 ,au ,grat94--,blan* ! mac>oni1 & :5 dra9$ put x on a t9 or silv] di%1 & mix ) x a ,be*amel sauce2 add salt1 pepp]1 two or ?ree ounces ( butt]1 a little nutmeg grat$1 ab\t f\r ounces ( grat$ *eese1 ei!r p9e-apple1 ,gruy]e1 or ,p>mesan2 du/ ) bread-crumbs1 put ab\t eight pieces ( butt] ! size ( a hazel-nut "h & !re on ! top1 set 9 a w>m b n quick ov5 till ! top turns r br[n1 & s]ve w>m z x is1 t is1 9 ! di% 9 :i* x is4 ,if 9 a t9 di%1 put x inside ( ano!r di%1 & s]ve4 ,a l',itali5ne4--,blan* half a p\nd ( mac>oni & dra9 x4 ,put x 9 a saucepan ) f\r ounces ( butt]1 & mix well by /irr+ ! butt] 9 ! w>m mac>oni4 ,!n add also ?ree or f\r tablespoonfuls ( gravy2 mix aga9 half a p9t ( tomato-sauce & grat$ *eese1 z = au grat92 set on ! fire1 /ir1 add salt to ta/e2 keep on ! fire = ab\t t5 m9utes1 /irr+ n[ & !n1 & s]ve w>m4 ,napolita9e4--,?is is ! mo/ exp5sive way ( prep>+ mac>oni4 ,weal?y ,italians h x prep>$ ) beef a la mode gravy only1 or gravy made especially = x1 ) good lean beef cut 9 dice1 & us+ z _m z twelve p\nds ( meat to make gravy = "o p\nd ( mac>oni1 ! meat be+ prep>$ z boil$ beef aft]w>d1 b x c be prep>$ ) ord9>y gravy4 ,blan* f\r ounces ( mac>oni & dra9 z direct$1 !n put x 9 a saucepan ) two ounces ( butt]1 salt1 pepp]1 a little grat$ nutmeg1 & set on ! fire2 /ir till ! butt] is melt$1 & !n add grat$ *eese z direct$ = au grat91 & half a p9t ( gravy2 /ir & mix = ab\t t5 m9utes1 & s]ve4 ,mac>oni requires mu* butt]2 ! quantity ( *eese is accord+ to ta/e2 "s put weight = weight ( mac>oni1 butt]1 & *eese4 ,x is also prep>$ 9 a m\ld 7en timbale7 = *>treuse2 x is mac>oni ,napolita9e1 :5 e ?+ is mix$ ) x2 in/ead ( leav+ x t5 m9utes on ! fire1 put x 9 ! m\ld1 set 9 ! ov5 = ab\t fifte5 m9utes1 turn ov] a di%1 & s]ve w>m4 ,9 us+ mu* *eese1 ! mac>oni w pres]ve ! =m ( ! m\ld :5 s]v$4 ,9 ,croquettes4--,proce$ z = rice croquettes4 ,rice--to boil4--,wa% half a p\nd ( rice 9 wat] & dra9 x2 put x 9 a saucepan ) "o qu>t ( bro? tak5 f ! top ( ! bro?-kettle1 & be=e hav+ skimm$ (f ! fat2 set on ! fire1 boil g5tly = ab\t fifte5 m9utes1 or till r und]done1 & put on a v sl[ fire to f9i% ! cook+4 ,wat] & butt] may be us$ in/ead ( bro?4 ,if ! bro? is absorb$ or boil$ away be=e ! rice is cook$1 add a little m to keep x moi/2 add salt1 pepp]1 & nutmeg to ta/e1 & x is ready = use4 ,ano!r way4--,:5 boil$1 place x 9 a sl[ ov5 to dry x1 & !n p\r ov] x1 little by little1 /irr+ ! :ile1 f\r ounces ( melt$ butt]4 ,ano!r4--,wa% half a p\nd ( rice 9 cold wat] & dra9 x4 ,put x 9 a saucepan ) two qu>ts ( cold wat]1 salt1 & ! juice ( two lemons2 boil six m9utes1 & dra92 put x 9 a saucepan !n ) ab\t six ounces ( melt$ butt]2 mix1 cov] ! pan well1 & put x 9 a sl[ ov5 = ab\t half an h\r2 take (f & use4 ,rice may be boil$ 9 sev]al diff]5t ways1 or r ) sev]al +r$i5ts4 ,to ! above ways1 9 ,india or o!r s\!rn c\ntries1 !y add1 besides salt & nutmeg1 a teaspoonful ( curry-p[d] to a p\nd ( rice4 ,9 ,italy !y add slices ( ham1 sausage1 saffron1 & ev5 ,p>mesan *eese4 ,:5 cook$1 *opp$ truffles may be add$ at ! same "t ) ! butt]4 ,oil is sometimes us$ in/ead ( butt]4 ,9 ,bord]4--,:5 ?us prep>$1 take x ) a spoon & place x all ar\nd ! di%1 leav+ room 9 ! middle to s]ve a bird1 & !n s]ve w>m4 ,ano!r way4--,:5 prep>$ z above1 put ! rice 9 a m\ld = bord]2 ! rice mu/ be r dry & ! m\ld well butt]$4 ,press on x s z to fill ! m\ld well1 !n put x 9 an ov5 at ab\t #cej deg4 ,fahr4 = t5 or twelve m9utes4 ,take (f1 place a di% on ! m\ld1 turn x upside d[n1 & remove ! m\ld4 ,! inside ( a m\ld1 = bord]1 is pla91 b ! outside & bottom are scallop$2 ! bottom makes ! top ( ! rice :5 s]v$4 ,!re is an empty place 9 ! c5tre to hold a bird4 ,cake4--,butt] a m\ld well & !n du/ x ) sug>4 ,prep>e rice z direct$ = croquettes1 & in/ead ( spread+ x on a di% to cool1 fill ! m\ld ab\t two-?irds full ) x1 & bake 9 a w>m b n quick ov5 = ab\t half an h\r4 ,s]ve on a di%4 ,! m\ld may be prep>$ ) sug> only 9 ?is way3 put pulv]iz$ sug> into ! m\ld1 set x on a r sl[ fire1 & :5 turn+ r br[n turn ! m\ld r\nd & r\nd1 s z to h x l9$ all ov] ) sug>2 bake z above1 turn ov] a di%1 remove ! m\ld1 & s]ve hot or cold1 ) or )\t a sauce = pudd+s4 ,9 ,croquettes4--,wa% f\r ounces ( rice 9 cold wat] & set x on ! fire ) a p9t ( milk & ! r9d ( half a lemon2 :5 done or ne>ly s1 ! milk may be boil$ away or absorb$ by ! rice2 add a little m to keep ! rice ne>ly cov]$ ) x4 ,:5 done1 take (f & mix ) x two tablespoonfuls ( sug>1 two ounces ( butt]1 two tablespoonfuls ( milk1 ?ree yolks ( eggs1 a little p9* ( salt1 & ! same ( nutmeg--! latt]1 if lik$4 ,put back on ! fire = "o m9ute1 /irr+ ! :ile4 ,spread ! mixture on a di% & let cool4 ,if ! croquettes are = breakfa/1 ! above may be done ! ev5+ previ\s4 ,:5 cold1 /ir ! mixture1 s z to mix ! upp] "p ) ! re/ t is less dry4 ,put x 9 p>ts on ! pa/e-bo>d1 ab\t a tablespoonful = ea* "p4 ,h bread-crumbs on x1 roll ea* "p ( ! %ape y wi%1 ei!r r\nd1 l a small sausage1 or flat1 or ( a *op-%ape4 ,!n dip ea* croquette 9 beat5 egg1 roll 9 bread-crumbs aga91 & fry 9 hot fat4 7,see ,fry+47 ,to %ape !m1 roll ea* "p r\nd at fir/1 & ) a few bread-crumbs2 !n ) a knife y smoo? bo? ends1 :ile y roll !m r\nd ) ! left h&2 ! two mu/ be done at ! same "t4 ,:5 fri$ & 9 ! col&]1 du/ ) sug>1 & s]ve z w>m z possible4 ,croquettes are g5]ally s]v$ 9 pyramid4 ,a napk9 may be spread on ! platt]1 & ! croquettes s]v$ on x4 ,9 ,fritt]s4--,:5 a rice-cake is cold1 x may be cut 9 pieces1 dipp$ 9 batt] = fritt]s1 fri$ 7see ,fry+71 du/$ ) sug>1 & s]v$ hot4 ,s\ffle4--,prep>e rice z direct$ = croquettes1 & :5 ready to be spread on a di%1 add a few drops ( ess5ce to flavor2 h five :ites ( eggs beat5 to a /iff fro?1 & mix !m g5tly ) x2 butt] a m\ld well1 fill x two-?irds full ) ! mixture1 du/ ) sug> & set 9 a w>m b n quick ov51 & s]ve z soon z br[n & rais$4 ,x takes f fifte5 to tw5ty m9utes4 ,if ! ov5 is w>m] "u ! cake ?an on ! top1 x w\ld be necess>y to place some?+ "u ! m\ld1 ! cake rises bett] & is light]4 ,?is cake1 l e s\ffle1 mu/ be s]v$ promptly & be=e x falls4 ,) ,fruit4--,?is di% is excell5t1 sightly1 easily made1 & c be v>i$ inf9itely4 ,! rice is prep>$ z = croquettes1 & is us$ :5 ready to be spread ov] a di% to cool4 ,! fruit1 if x be apples1 pe>s1 plums1 etc41 is /ew$4 ,"o or sev]al k9ds may be us$ = ! same di%4 ,x is s]v$ w>m or cold1 accord+ to ta/e4 ,place a lay] ( /ew$ fruit on a di% & !n a lay] ( rice ov] x2 ano!r lay] ( ! same or ( ano!r /ew$ fruit1 & ov] x a lay] ( rice4 ,place z _m lay]s z y fancy1 imitat+ a pyramid1 & y h a f9e di%4 ,rice-wat]4--,?is be+ (t5 prescrib$ by doctors aga9/ di>rhroea1 we w give ! receipt = x4 ,see t ! rice is clean1 b d n wa% x4 ,put "o p9t ( rice 9 a pan ) a qu>t ( cold wat]1 & boil g5tly till ! rice is q s(t or a little ov]done2 if ! wat] boils away1 fill up ) cold wat] s z to h ! rice always cov]$ by x4 ,:5 done1 ma% x ?r\gh a col&]1 put back on ! fire1 add wat] to make x ?9 or ?ick1 accord+ to prescription2 z soon z w>m1 sweet5 to ta/e ) sug> or honey1 & take cold or w>m1 also accord+ to prescription4 ,n\illes4--,put f\r tablespoonfuls ( fl\r on ! pa/e-bo>d2 make a hole 9 ! middle1 & break two eggs 9 x1 add a p9* ( salt1 & knead well2 !n roll d[n to a ?ickness ( "o-twelf? ( an in*2 du/ x slightly ) fl\r2 cut x 9 /rips ab\t an in* wide2 !n cut ^! /rips across1 s z to make fillets "o in* long & "o-eigh? ( an in* broad4 ,spread ! /rips on a sieve = half an h\r1 to dry !m a little4 ,put cold wat] & a p9* ( salt 9 a saucepan1 & set x on ! fire2 at ! fir/ boil+ ?r[ ! n\illes 91 boil two m9utes1 /irr+ occasionally2 dra91 ?r[ !m 9 cold wat] & x is ready = use4 ,x may be kept 9 cold wat] half a day4 ,n\illes are us$ to make s\p1 & are prep>$ 9 ! same & e way l mac>oni4 ,,sweet ,,di%es4 ,^! are s]v$ bo? z entremets & dess]t4 ,_m are entremets at a gr& d9n]1 & dess]t at a family d9n]4 ,z ! "n indicates1 sug> is "o ( ! mo/ important ( ! comp\nds us$ to prep>e !m4 ,x is us$ 9 syrup1 ! mak+ ( :i* is g5]ally m difficult ?an ! re/ ( ! op]ation4 ,! fa!r ( cooks1 ! great ,c>eme1 divides syrup1 or ! cook+ ( sug>1 z he calls x1 & z e practition] has call$ x s9ce1 into six degrees2 ea* "o correspond+ to ! six diff]5t /ates into :i* ! sug> passes1 :ile on ! fire1 f ! "t x beg9s to boil to t :5 x beg9s to turn c>amel or burn$4 ,a copp] pan is ! be/ & h&ie/ ( all2 x c be done 9 ano!r1 b x is m difficult2 ! sug> turns br[n be=e be+ ?or\ghly cook$ or r$uc$4 ,always use good loaf sug>4 ,if x be necess>y to cl>ify x1 d x 9 ! foll[+ way3 = five p\nds ( sug>1 put ! :ite ( an egg 9 a b[l ) half a p9t ( wat]1 & beat well ) an egg-beat]2 !n turn into x ne>ly ?ree p9ts ( wat]1 /ir1 put away half a p9t ( x to be us$ aft]w>d4 ,!n add to ! re/ five p\nds ( sug>1 9 lumps1 set on a r sl[ fire1 & z soon z x comes to a boil1 mix ) x ! half p9t put away1 little by little1 skimm+ (f c>efully ! :ile1 & :5 no m scum ga!rs on ! surface1 /ra9 ?r\gh a t[el & comm5ce ! work+4 ,if ! sug> does n require to be cl>ifi$1 t is1 :5 x is good :ite sug>1 set five p\nds ( x on ! fire1 9 a copp] pan1 ) ne>ly two qu>ts ( wat]1 & skim (f c>efully z soon z ! scum ga!rs4 ,x may be /irr$ a little to cause ! sug> to melt ev5ly1 b z soon z x comm5ces to boil1 /op /irr+1 else x w turn :ite & /r+y4 ,x passes f "o /ate or degree to ano!r 9 a v %ort "t1 & mu/ be wat*$ closely4 ,x is at ! fir/ degree :51 by dipp+ a piece ( wood into x s z to reta9 a drop ( x at ! end1 & :i* y t\* ) ano!r piece ( wood--if1 by pull+ !m ap>t1 sl[ly & imm$iately1 in/ead ( sep>at+ x at once1 x =ms a ?read1 b t soon breaks4 ,x m>ks !n #cd at ! hydromet]4 ,x is at ! second degree :51 by repeat+ ! same process1 ! k9d ( ?read =m$ does n break z easily z ! fir/4 ,x m>ks !n #cf4 ,x is at ! ?ird degree :51 by dipp+ a skimm] 9 x1 hold+ x horizontally & /rik+ x on ! pan1 !n bl[+ on x1 x =ms small bubbles4 ,x m>ks #ci at ! hydromet]4 ,x is at ! f\r? degree by try+ aga9 ) ! skimm] aft] a %ort "t1 & :51 in/ead ( =m+ bubbles1 x w fly away l ?reads4 ,x m>ks !n #da4 ,! fif? degree is :51 by dipp+ a piece ( wood 9 ! sug> & quickly dipp+ x also 9 a b[l ( cold wat]1 %ak+ x at ! same "t & !n bit+ x2 if x breaks easily betwe5 ! tee?1 b at ! same "t is /icky1 x has atta9$ ! fif? degree1 & m>ks #dd4 ,a few boil+s m & x is at ! six? degree1 & by try+ 9 ! same way z ! prec$+ "o1 x w break "u ! tee?1 b w n /ick to !m4 ,above #dd ! m>k is unc]ta91 ! syrup be+ too ?ick2 x passes f t /ate to t ( c>amel2 is color$1 & w\ld burn imm$iately4 ,:5 t happ5s1 make burnt sug> ) x accord+ to direction4 ,apples au ,beurre4--,peel & core ! apples ) a fruit-cor]4 ,cut slices ( /ale bread ab\t "o-qu>t] ( an in* 9 ?ickness1 & !n cut !m aga9 ( a r\nd %ape ) a pa/e-cutt] & ( ! size ( ! apples4 ,spread "s butt] on ea* slice & place an apple on ea* also4 ,butt] a bakepan1 place ! apples & bread 91 fill ! hole made 9 ! middle ( ! apple to core x ) sug>2 place on ! top ( ! sug> & on ea* a piece ( butt] ! size ( a hazel-nut1 & set 9 a w>m1 b n quick ov54 ,:5 ab\t half done1 fill ! hole aga9 ) sug> & a p9* ( c9namon1 place butt] on top z be=e1 & f9i% ! cook+1 s]ve w>m4 ,:5 done1 !y may be glaz$ ) apple-jelly & put back 9 ! ov5 = two m9utes2 ! di% is m sightly4 ,flambantes4--,lay apples 9 a saucepan1 aft] be+ peel$ & cor$1 add sug> to ta/e1 & wat] en\gh j to cov] !m1 also a /ick ( c9namon1 & set on a r sl[ fire1 & leave till done4 ,take !m f ! pan c>efully & )\t break+ !m2 place !m on a t9 or silv] di%1 =m+ a k9d ( pyramid or m\nd2 turn ! juice ov] !m1 du/ ) sug>1 p\r good rum all ov]1 set x on fire1 & s]ve imm$iately & w>m4 ,z soon z on fire x is plac$ on ! table1 & ! ho/ mu/ ba/e ) ! rum s z to keep x burn+ till all ! alcohol is exhau/$1 !n s]ve4 ,! foll[+ cut repres5ts ei!r a di% ( apples flambantes be=e be+ 9 flames1 or apples ) rice4 ,illu/ration ,9 ,fritt]s4--,peel1 core1 & cut apples 9 slices1 & !n proce$ z direct$ = fritt]s4 ,s]ve hot4 ,) ,w9e4--,proce$ z = apples flambantes 9 e p>ticul> except t y slice ! apples1 & in/ead ( p\r+ rum ov]1 y p\r ,madeira w9e1 & d n set x on fire4 ,m]+ues4--,peel1 qu>t]1 & core half a doz5 apples2 set !m on ! fire 9 a saucepan ) two tablespoonfuls ( wat]2 /ir occasionally till done1 !n mix ) !m two or ?ree tablespoonfuls ( sug>1 & :5 cold put !m on a t9 or silv] di%2 arrange !m z a m\nd on ! middle ( ! di%4 ,beat ?ree :ites ( eggs to a /iff fro?1 & mix ?ree ounces ( pulv]iz$ sug> ) !m2 spread two ?irds ( t mixture all ov] & ar\nd ! apples1 smoo? x ) a knife2 !n put ! o!r ?ird 9 a pap] funnel1 & by squeez+ x out1 decorate ! di% accord+ to fancy4 ,y may squeeze "s small heaps ( ! mixture "h & !re1 ov] & ar\nd ! di%1 or squeeze x out all ar\nd1 giv+ x a rope-l %ape4 ,du/ ) sug>1 & put 9 an ov5 at #bej degrees = tw5ty to tw5ty-five m9utes4 ,s]ve w>m 9 ! di% 9 :i* x has be5 bak$4 ,*>lotte4--,peel1 qu>t]1 & core six apples2 put !m 9 a pan ) two tablespoonfuls ( wat]1 c9namon1 & /ew till done1 :5 add ?ree or f\r ounces ( sug>1 mix g5tly s z n to ma% ! apples1 let cool4 ,butt] a m\ld well1 l9e x1 bottom & sides1 ) /rips ( /ale bread1 ab\t "o qu>t] ( an in* ?ick1 "o in* broad1 & ( a prop] l5g? = ! m\ld4 ,fill till ab\t half full ) "s ( ! apples1 !n put a r ?9 lay] ( any k9d ( sweetmeat on ! apples2 f9i% ! fill+ up ) apples2 cov] ) pieces ( /ale bread1 bake 9 an ov5 at ab\t #cdj degrees = ab\t tw5ty m9utes1 turn ov] on a di%1 remove ! m\ld1 & s]ve hot4 ,) ,sweetmeats4--,prep>e apples au beurre1 & :5 ready to be s]v$1 fill ! hole ) any k9d ( sweetmeats or ) currant-jelly4 ,s]ve w>m4 ,9 ,p9e-,apple4--,core ! apples ) a fruit-cor] & !n peel !m ) ! scallop$ knife 7! peels are us$ to make syrup or jelly71 place !m ta/efully on a di%1 s t !y w =m a pyramid1 fill+ ! place :]e ! core 0 ) sug> & a little c9namon2 !n p\r a little apple-syrup on ! :ole1 & bake4 ,:5 done1 p\r a little m syrup ov]1 & s]ve cold or w>m4 ,apple-,syrup4--,peel1 qu>t]1 & core f\r or six apples1 ( ! pipp9 v>iety2 cook !m well 9 ab\t a p9t ( wat]1 a w9e-glass ( br&y1 & a p9* ( grat$ c9namon2 :5 well cook$1 put !m 9 a co>se t[el1 & press ! juice out2 put x 9 a /ewpan & set x on a good fire2 add a p\nd ( loaf-sug>1 take ! foam (f ) a skimm] a little be=e x boils1 & boil ab\t five m9utes2 take f ! fire1 let cool1 bottle x1 cork+ well4 ,x may be kept = mon?s4 ,syrup ) pe>s1 p9e-apple1 etc41 is made 9 ! same way4 ,blanc-,mange4--,set on ! fire 9 a block-t9 saucepan "o qu>t ( milk ) ! r9d ( a lemon & two tablespoonfuls ( sug>2 /ir occasionally to melt ! sug>4 ,!n mix ab\t six ounces ( corn-/>* ) half a p9t ( milk 9 a b[l4 ,z soon z ! milk rises1 take x f ! fire2 take (f ) a skimm] ! r9d ( lemon1 & ! sk9 t has =m$ on ! top ( ! milk2 put ! milk back on ! fire2 turn ! corn-/>* into x1 /ir cont9ually & v fa/ till x is v ?ick4 ,x w take h>dly a m9ute to get ?ick4 ,turn into a m\ld wett$ ) cold wat] & put away to cool4 ,:5 p]fectly cold1 s]ve ) ! foll[+ sauce3 ,mix well 9 a t9 saucepan two ounces ( sug> & two yolks ( eggs1 !n add half a p9t ( milk & mix aga92 set on ! fire2 /ir cont9ually1 give "o boil2 take (f2 let cool1 & s]ve4 ,blanc-,mang]4--,?r[ 9 boil+ wat] two ounces ( sweet almonds & ! same ( bitt] ones1 or p\r boil+ wat] ov] !m1 & !n sk9 !m z soon z ! sk9 comes (f easily4 ,p\nd !m well ) f\r ounces ( sug>1 lay ! :ole 9 a pan ) ab\t a p9t ( wat]1 set on ! fire1 & :5 on ! po9t ( boil+1 take (f & /ra94 ,put 9 a t9 saucepan ab\t a p9t ( milk1 ! /ra9$ juice1 an ounce ( gelat91 a little r9d ( lemon1 & a little nutmeg1 bo? grat$2 set ! :ole on a mod]ate fire2 simm] j en\gh to melt ! gelat9 & mix x ) ! re/1 & !n /ra94 ,wet a m\ld ) cold wat]1 put ! mixture 9 x1 set x on ice1 & s]ve :5 cool4 ,x may be s]v$ ) a sauce l ! above4 ,*>lotte ,russe4--,wipe a m\ld well1 see t x is dry1 & !n l9e ! bottom & sides ) lady's-f+]s1 or sponge cake cut 9 pieces ab\t ! size ( a lady's-f+]4 ,comm5ce by l9+ ! bottom1 plac+ ! pieces s z to =m a /> or rosette1 or pla91 accord+ to fancy4 ,!n place "s ( !m upright all ar\nd1 r tight1 & ev5 ) ! top ( ! m\ld4 ,fill ) cream1 well :ipp$1 sweet5$1 & flavor$ ) ess5ce2 place ! m\ld on ice1 & :5 ready to s]ve1 place a di% on x1 turn upside d[n1 remove ! m\ld1 & s]ve z x is1 or decorat$4 ,to decorate4--,make a pap] funnel1 fill x ) cream1 or ic+ 7sug> & :ite ( egg work$71 !n spread "s all ov] ! top accord+ to fancy2 x is quickly done & is sightly4 ,! m\ld may also be fill$ ) "s o!r cream2 z creme leg]e1 creme cuite1 etc4 ,*>lotte a la ,*antilly4--,x is a ,*>lotte made exactly z ! above "o1 b fill$ ) creme a la ,*antilly4 ,a la ,polonaise4--,make a sponge cake1 cut x transv]sely1 dip ea* piece 9 cream 7any k9d7 & !n place !m back :]e !y 7 s z to give ! cake its orig9al =m z ne> z possible4 ,:5 ?us re-=m$1 cov] x ) cream1 du/ ) sug>1 & decorate ) any k9d ( sweetmeats4 ,besides ! sweetmeats t are plac$ "h & !re all ar\nd1 "s currant-jelly may also be us$ to decorate4 ,place on ice = "s "t1 & s]ve4 ,italian4--,peel1 qu>t]1 & core ab\t a qu>t ( pe>s & set !m on a r sl[ fire1 9 a saucepan ) half a p9t ( :ite w9e1 sug>1 c9namon1 & lemon-r9d4 ,:ile !y are cook+1 l9e a m\ld z = ,*>lotte ,russe1 remove ! lemon-r9d1 & fill ! m\ld ) ! pe>s2 place x on ice :5 cool1 turn ov] on a di%1 remove ! m\ld1 decorate ) ic+1 or cov] entirely ) apple-jelly1 & s]ve4 ,x is also made ) g5oise cake in/ead ( sponge cake4 ,francaise4--,?is is prep>$ & s]v$ l a ,*>lotte ,russe1 ) ! exception t x is fill$ ) blanc mang] or fromage a la creme in/ead ( cream4 ,( ,fruit4--,?is is made ( *]ries or any k9d ( b]ries2 *]ries mu/ be /on$ c>efully4 ,dip ! fruit 9 w9e-jelly z soon z ! latt] is cool1 b n firm1 & l9e a m\ld ) x4 ,by hav+ ! m\ld on ice x w be m easily done4 ,fill ! m\ld ) cream1 z = ,*>lotte ,russe1 place on ice1 & s]ve z soon z congeal$4 ,:5 ! m\ld is tak5 f ! ice1 dip x 9 w>m wat] a few seconds1 place a di% ov] x1 turn upside d[n1 remove x1 & s]ve imm$iately4 ,a ,*>lotte ( fruit is sightly en\gh )\t decorations2 x requires "s "t to make x1 b x is wor? ! tr\ble1 be+ a h&some z well z a good di%4 ,ano!r4--,l9e a m\ld z = ! above4 ,put "o ounce ( gelat9 9 a b[l ) ab\t ?ree tablespoonfuls ( wat] & leave x s = ab\t half an h\r4 ,mix well toge!r 9 a saucepan f\r yolks ( eggs & ?ree ounces ( pulv]iz$ sug>1 add ab\t ?ree tablespoonfuls ( milk1 & mix aga92 set on ! fire & /ir = ab\t ?ree m9utes1 add ! gelat91 /ir aga91 give "o boil1 & put away to cool a little4 ,beat f\r :ites ( eggs to a /iff fro?1 turn ! above mixture into !m1 mix g5tly aga92 fill ! m\ld ) ! :ole1 place on ice till p]fectly cold4 ,:5 cold1 turn upside d[n on a di%1 remove ! m\ld1 decorate z ! prec$+ "o1 & s]ve cold4 ,*eese ) ,cream--7,fromage a la ,creme74--,?is is made 9 diff]5t ways2 sometimes ) s(t curds only1 or ) curds & cream1 or ) cream only :5 v ?ick4 ,gelat9 dissolv$ 9 a little wat] may also be add$4 ,! curds or cream1 or bo?1 are beat5 ) an egg-beat]1 sweet5$ to ta/e ) sug>1 & flavor$ ) ess5ce4 ,to make x m sightly1 :5 beat5 & flavor$1 x is m\ld$1 plac$ on ice to make x firm1 & !n turn$ ov] a di%1 ! m\ld remov$1 & !n s]v$4 ,any k9d ( ess5ce may be us$ to flavor x1 su* z vanilla1 fleur d'orang]1 rose-wat]1 violet1 etc42 x may also be made ) c(fee1 tea1 *ocolate1 orange1 lemon1 etc4 ,put a few drops ( v /rong c(fee1 or tea1 or *ocolate at ! same "t ) ! sug> & ess5ce4 ,) orange or lemon1 rub !m on a piece ( sug>1 :i* y p\nd & use to sweet5 ! *eese4 ,?ree or m diff]5t ones may be made ) a qu>t ( curds2 = in/ance1 flavor "o ?ird ( x ) ess5ce1 ano!r ?ird ) c(fee or *ocolate1 & ! o!r ) orange4 ,! colors w be diff]5t also4 ,x is an excell5t & refre%+ entremets 9 summ]-"t4 ,*eese may also be flavor$ ) p9e-apple cut 9 v small dice & mix$ ) x in/ead ( ess5ce4 ,compotes1 or ,jams4--,h[ to make syrup = ,compotes4--,common ,syrup4--,put a p\nd ( loaf-sug> 9 a crock]y /ewpan1 ) a p9t ( wat]1 a w9e-glass ( br&y1 & a p9* ( well-grat$ c9namon2 set x on a sl[ fire1 boil g5tly = t5 m9utes1 skimm+ (f ! foam2 !n take f ! fire & let cool2 bottle x2 cork x well & keep x to use :5 want$4 ,x may be kept = mon?s 9 a cool & dry place4 ,/ew$ fruit ( any k9d is call$ ei!r compote or jam4 ,!y are fir/ peel$ & cor$ & !n cook$ ) sug>1 wat]1 & sometimes c9namon1 or cloves1 bo? 9 p[d] & accord+ to ta/e2 also lemon-juice or r9d to ta/e4 ,c9namon agrees well ) any k9d ( apples1 b is n lik$ by e "o 9 e k9d ( fruit4 ,! fruits may be cook$ & s]v$ :ole1 9 halves1 or qu>t]s1 or ma%$1 accord+ to fancy & ta/e4 ,! proportions ( wat] & sug> are also accord+ to ta/e1 or accord+ to ! nature or /ate ( ! fruit4 ,s\r apples require m sug> ?an sweet ones1 unripe b]ries require m also ?an ripe ones4 ,! prep>ation is v simple2 n be+ prep>$ to keep1 !y are s]v$ z soon z cold4 ,!y may be s]v$ w>m1 b !y are c]ta9ly n z good4 ,:5 !re is n syrup 7juice7 en\gh1 p\r "s ( ! above ov] ! fruit1 or "s apple-syrup4 ,! peels & cores ( ! apples may be us$ to make syrup1 toge!r ) ^? ( pe>s4 ,:ile peel+1 cor+1 or cutt+ fruit1 drop ea* 9 cold wat]1 else x *anges color & is unsightly4 ,:5 cold1 ! compote may be put 9 a m\ld2 turn ov] a di%1 remove ! m\ld1 & s]ve4 ,sev]al k9ds may be s]v$ on ! same di% z well z "o2 be+ ( diff]5t colors1 ! di% is m sightly1 & q z good4 ,loaf-sug> is ! be/4 ,in/ead ( cook+ !m ) wat]1 etc41 z direct$ above1 put "s syrup on ! fire1 & z soon z x boils1 drop ! prep>$ fruit 9 x1 & boil sl[ly till done4 ,( ,apples4--,qu>t]1 peel1 core1 & put apples 9 a /ewpan ) a gill ( wat] = two qu>ts1 sug> & c9namon to ta/e2 :5 done1 di% !m1 p\r ! juice 9 ! /ewpan all ov]1 & s]ve cold4 ,if !re is n juice en\gh1 add "s apple-syrup4 ,( ,apricots or ,pea*es4--,take two qu>ts ( apricots or pea*es & cut !m 9 two1 remove ! /ones4 ,?r[ !m 9 boil+ wat] = two m9utes & take (f2 drop 9 cold wat] & take out imm$iately1 !n sk9 !m4 ,put ab\t half a p9t ( wat] 9 a crock]y pan or 9 a well-l9$ "o1 & at ! fir/ boil put ! pea*es 91 ) sug> to ta/e2 boil g5tly till done1 turn ! :ole ov] a di%1 & s]ve cold4 ,if !re is n juice or syrup en\gh1 add a little common syrup4 ,( ,blackb]ries1 ,currants1 ,raspb]ries1 ,/rawb]ries1 & o!r l ,b]ries4--,prep>e syrup ( sug>1 & :5 at ! second1 ?ird1 or f\r? /ate1 ?r[ ! b]ries 92 boil f "o to five m9utes1 accord+ to ! k9d1 take f ! fire1 & s]ve :5 cold4 ,( ,*]ries4--,cut (f ! /alks ( ! *]ries ab\t half _! l5g?1 wa% well & dra9 !m4 ,put !m 9 a /ewpan 9 :i* !re is j en\gh syrup at ! fir/ degree to cov] !m2 boil sl[ly till cook$1 & s]ve4 ,( ,oranges4--,peel f\r oranges1 & divide ea* c>pel )\t break+ x1 & !n ?r[ !m 9 syrup ( sug> at ! f\r? or fif? degree1 & boil sl[ly ?ree or f\r m9utes2 take f ! fire1 let cool1 & s]ve4 ,( ,pe>s4--,peel ! pe>s1 cut ! /em half its l5g?1 put !m 9 a /ewpan ) a little sug>1 a few drops ( lemon-juice1 a p9* ( c9namon1 & a little wat]4 ,set on a mod]ate fire1 & at ! fir/ boil+ add two gills ( cl>et w9e4 ,simm] till cook$1 !n put ! pe>s only on a di%2 set ! /ewpan back on ! fire1 add to ! juice 9 x ab\t ! same quantity ( syrup ( pe>s or ( syrup ( sug> at ! ?ird degree1 boil fifte5 m9utes long]1 p\r ! :ole on ! pe>s1 & s]ve w>m or cold4 ,( ,lemons4--,peel ! lemons1 cut !m 9 pieces1 remove ! se$s1 & proce$ z = t ( oranges1 boil+ a little long]4 ,( ,p9e-,apple4--,peel & cut 9 slices1 put !m 9 a crock]y pan1 ) a little wat] & sug>1 set on a good fire1 & f9i% & s]ve l apricots4 ,( ,plums4--,?r[ ! plums 9 boil+ wat]1 & take !m out :5 half cook$2 put !m 9 a crock]y /ewpan1 ) a little wat] & a little sug>2 simm] till cook$1 place !m on a di%1 p\r "s common syrup on1 & s]ve :5 cold4 ,( ,qu9ces4--,qu>t]1 peel1 & core ! qu9ces2 ?r[ !m 9 boil+ wat] = five m9utes2 take out & dra9 !m2 put !m 9 a crock]y /ewpan1 ) f\r ounces ( sug> = e p\nd ( qu9ces1 a few drops ( lemon-juice1 a little wat]1 & a p9* ( grat$ c9namon2 set x on ! fire1 simm] till cook$1 place !m on a di%1 p\r "s common syrup on !m1 & s]ve cold4 ,( ,*e/nuts4--,roa/ ab\t "o qu>t ( *e/nuts1 remove ! sk9 & pi?1 lay !m 9 a pan ) half a gill ( wat] & f\r ounces ( sug>2 set on a sl[ fire1 toss n[ & !n till ! sug> & wat] are absorb$ or evaporat$1 turn ov] a di%1 du/ ) sug>1 & s]ve w>m or cold4 ,a few drops ( lemon-juice may be add$ j be=e du/+ ) sug>4 ,cold ,compote4--,wa% /rawb]ries & raspb]ries 9 cold wat]1 dra9 dry1 & place !m on a di%4 ,p\r boil+ common syrup or boil+ currant-jelly all ov]2 let cool1 & s]ve4 ,( ,cranb]ries4--,put "o p9t ( wat] 9 a t9 saucepan1 ) six ounces ( loaf-sug>1 ! r9d ( half a lemon1 & set x on ! fire2 boil d[n until1 by dipp+ a spoon 9 x1 x adh]es to x4 ,!n ?r[ 9 x ab\t "o p9t ( cranb]ries2 boil ab\t twelve m9utes1 /irr+ n[ & !n1 take (f1 let cool1 & s]ve4 ,ano!r4--,aft] hav+ boil$ t5 m9utes 9 ! same way z above1 & ) ! same proportions ( sug>1 cranb]ries1 etc41 take f ! fire1 ma% ?r\gh a f9e col&] or sieve1 put back on ! fire1 boil g5tly five m9utes1 let cool1 & s]ve4 ,creams or ,cremes au ,citron 7) ,lemon74--,put "o p9t ( milk 9 a t9 saucepan ) ! r9d ( a lemon2 set on ! fire1 & z soon z x rises place an iron spoon 9 x & boil g5tly five m9utes2 take f ! fire4 ,mix well 9 a b[l f\r ounces ( sug> ) f\r yolks ( eggs1 !n turn ! milk into ! b[l1 little by little1 /irr+ & mix+ at ! same "t4 ,/ra9 ! mixture & put x 9 small cups2 put ! cups 9 a pan ( boil+ wat]1 boil g5tly = ab\t t5 m9utes1 & put 9 ! ov5 z x is1 t is1 leav+ ! cups 9 ! wat]4 ,! cups mu/ n be m ?an half cov]$ ) wat]1 else ! wat] w fly into x4 ,x takes f t5 to fifte5 m9utes to f9i% ! cook+ 9 ! ov51 accord+ to ! size ( ! cups4 ,take !m f ! ov5 :5 ! creme is r firm1 except a little spot 9 ! middle1 & :i* y asc]ta9 by mov+ ! cups4 ,anyone ) an ord9>y am\nt ( intellig5ce c make creams z well z ! be/ cooks1 aft] hav+ tri$ only two or ?ree times4 ,:5 y "k h[ to make "o1 y c make fifty1 j by us+ diff]5t flavor+s4 ,au ,cafe 7) ,c(fee74--,! /rong] ! c(fee ! bett] ! cream4 ,! mo/ economical way ( mak+ /rong c(fee is3 :5 y int5d to h cream ) c(fee = d9n]1 put ! fir/ drops t fall1 :5 y make ! c(fee = breakfa/1 into a glass2 put x imm$iately 9 cold wat]1 & z soon z cool cov] x ) pap]1 :i* y tie ar\nd x ) tw9e1 & use :5 y make ! cream4 ,always use good fre% milk & fre% eggs4 ,z soon z ! :ites ( ! eggs are sep>at$ f ! yolks1 put !m1 toge!r ) ! %ells1 on ice1 & use ! next day to cl>ify y\r jellies1 or to make ic+1 etc4 ,a little c>e is a great sav+ 9 ! kit*54 ,put "o qu>t ( milk 9 a milk-pan on ! fire & take (f z soon z x rises4 ,:ile ! milk is on ! fire1 mix well toge!r 9 a b[l eight yolks ( eggs ) half a p\nd ( sug>1 & c(fee to flavor2 !n turn ! milk into ! mixture1 little by little1 /irr+ ! :ile2 :5 ! :ole is ?or\ghly mix$1 /ra9 x4 ,put ! mixture 9 cream-cups1 place ! cups 9 a pan ( boil+ wat]--en\gh wat] to half cov] !m2 boil sl[ly = ab\t t5 m9utes1 put ! pan & cups 9 a mod]ately-heat$ ov51 & take (f :5 done4 ,x takes f t5 to fifte5 m9utes to f9i% ! cook+1 accord+ to ! size ( ! cups4 ,x is done :5 ! :ole is solidifi$ except a little spot 9 ! c5tre1 :i*1 by mov+ ! cups1 w %ake some:at4 ,s]ve cold4 ,) ,burnt ,sug>4--,put two ounces ( sug> 9 a small t9 pan1 ) a tablespoonful ( wat]1 set on ! fire1 & boil till burnt & ( a light-br[n color2 take (f1 & put x 9 a /ewpan ) a p9t ( milk1 f\r ounces ( :ite sug>1 a few drops ( rose or orange-fl[] wat]2 boil t5 m9utes1 /irr+ occasionally2 take f ! fire1 beat ! yolks ( two eggs1 & "o entire1 put 9 ! pan & mix ! :ole well1 !n /ra91 aft] :i* y put ! mixture 9 small cream-pots = t purpose2 place !m 9 a hot b n boil+ ba9-m>ie1 & z soon z x ?ick5s take !m out1 du/ !m ) f9e :ite sug>1 let cool2 place !m on ice = ab\t fifte5 m9utes1 & !n x is ready to be s]v$4 ,) ,*ocolate4--,put 9 a /ewpan & on a mod]ate fire six ounces ( *ocolate1 ?ree tablespoonfuls ( wat]1 ?ree ounces ( :ite sug>1 /ir n[ & !n ) a wood5 spoon till melt$2 !n p\r 9 x1 little by little1 a qu>t ( good fre% milk2 boil t5 m9utes1 take f ! fire1 & mix 9 x "o egg well beat5 ) ! yolks ( five o!rs2 /ra9 ?r\gh a f9e sieve1 put 9 cream-pots or cups1 place !m 9 a hot b n boil+ ba9-m>ie1 take (f z soon z x ?ick5s1 du/ ) f9e :ite sug>1 let cool1 place on ice = ab\t fifte5 m9utes1 & use4 ,) ,orange4--,use orange-r9d1 & proce$ z = lemon-cream 9 e o!r p>ticul>4 ,) ,tea4--,proce$ ) /rong tea z = cream au cafe 9 e o!r p>ticul>4 ,) ,ess5ce4--,make cream au cafe1 ) ! exception t1 in/ead ( us+ c(fee to flavor1 y use a few drops ( vanilla1 rose-wat]1 orange-fl[] wat]1 violet1 c9namon1 etc4--any k9d ( ess5ce1 to ta/e4 ,) ,c9namon4--,beat well toge!r 9 a b[l ab\t an ounce ( potato-/>*1 a teaspoonful ( c9namon1 f\r eggs1 f\r ounces ( sug>1 & milk en\gh to make a r liquid batt]4 ,turn ! mixture into a m\ld1 :i* put into a pan ( boil+ wat] = fifte5 m9utes1 !n place 9 ! ov5 till cook$4 ,s]ve cold4 ,cuite4--,put two ounces ( sug> 9 a t9 pan ) two eggs1 & mix well2 !n add an ounce ( fl\r1 little by little1 mix+ ! :ile2 !n1 9 ! same way1 add also ab\t a p9t ( boil$ milk2 set on ! fire1 /ir cont9ually till x turns r ?ick2 take (f1 flavor ) ess5ce to ta/e1 let cool1 & s]ve or use = fill+4 ,frangipane4--,set "o p9t ( milk on ! fire4 ,mix well toge!r 9 ano!r pan ?ree tablespoonfuls ( sug>1 two ( fl\r1 ?ree eggs1 ?ree mac>oons crumbl$1 & z soon z ! milk rises1 turn ! mixture into x1 little by little1 /irr+ & mix+ ! :ile2 keep /irr+ ab\t ?ree m9utes2 take (f1 add a few drops ( ess5ce to flavor2 turn into a b[l1 let cool1 & x is ready = use4 ,x may be made )\t ! mac>oons4 ,) ,almonds4--,make z ! above1 ) ! exception t y use sweet almonds1 *opp$ f9e1 in/ead ( mac>oons4 ,) ,hazel-nuts4--,proce$ z above1 us+ hazel-nuts in/ead ( almonds4 ,leg]e4--,mix well toge!r 9 a t9 saucepan five yolks ( eggs & five ounces ( sug>2 add f\r tablespoonfuls ( milk1 & mix aga94 ,set ! pan on ! fire1 & /ir cont9ually till x turns r ?ick2 take (f1 & add a few drops ( ess5ce2 turn into a plate or di% & let cool4 ,:5 cold1 beat five :ites ( eggs to a /iff fro?2 h somebody to p\r 9 ! :ites1 &1 :ile y are /ill beat+1 ab\t two tablespoonfuls ( ! cold mixture1 & /op beat+4 ,!n turn ! re/ ( ! mixture into ! :ites1 & mix ! :ole toge!r g5tly2 d n /ir too mu*1 b move r\nd & r\nd ) a wood5 spoon1 & x is done4 ,if x is /irr$ too mu*1 x may become too liquid4 ,x makes an excell5t & light cream4 ,patissi]e4--,beat f\r :ites ( eggs to a /iff fro?1 & !n mix ab\t "o ounce ( pulv]iz$ sug> ) !m4 ,put f\r yolks ( egg 9 a b[l ) half a gill ( milk1 & beat well till ?or\ghly mix$4 ,put 9 a saucepan ab\t two ounces ( pulv]iz$ sug>1 ) a teaspoonful ( potato-/>* 7fecula71 & two-?irds ( a gill ( milk1 & mix ! :ole well2 !n add ! eggs & milk1 & beat ! :ole well ) an egg-beat]4 ,set ! pan on a r sl[ fire1 /ir cont9ually ) a wood5 spoon till x turns r ?ick1 & !n turn ! f\r :ites & sug> into ! pan also1 little by little1 /irr+ ! :ile1 & take (f :5 ?or\ghly mix$4 ,z soon z (f ! fire1 add ess5ce to flavor1 & ab\t "o-qu>t] ( an ounce ( gelat9e1 dissolv$ 9 tepid wat]4 ,s]ve1 or use to fill :5 cold4 ,r5v]see4--,make cream ) tea1 c(fee1 or *ocolate1 & in/ead ( turn+ ! mixture into cream pots1 turn x into a m\ld l9$ ) burnt sug>2 place ! m\ld 9 boil+ wat] = ab\t fifte5 m9utes1 place x 9 ! ov5 to f9i% ! cook+1 turn ov] a di%1 remove ! m\ld1 & s]ve cold4 ,to l9e ! m\ld1 put two or ?ree tablespoonfuls ( pulv]iz$ sug> 9 x2 set x on a sl[ fire1 & :5 ! sug> is melt$ & turn+ br[n1 move ! m\ld r\nd & r\nd to spread ! sug> all ov]2 !n put ! cream 9 x4 ,sweet ,cream4--,we mean "h ! oily sub/ance :i* =ms a scum on milk2 also call$ :ipp$ cream4 ,x is us$ to make ,*>lotte ,russe1 to fill m]+ues1 *\x1 or cream-cakes1 etc4 ,put a p9t ( good ?ick cream 9 a b[l1 & if ! wea!r is w>m1 place ! b[l on ice = half an h\r1 !n beat ! cream ) an egg-beat] till /iff & ?ick4 ,if ! cream does n become /iff aft] hav+ beat5 x fifte5 or tw5ty m9utes at ! longe/1 x is n good1 or x is too w>m4 ,good cream may rise & become /iff 9 five m9utes4 ,:5 beat51 add to x ab\t f\r ounces ( pulv]iz$ sug>1 :i* y mix g5tly ) x1 n /irr+ too mu*2 add also a few drops ( ess5ce to flavor4 ,if want$ v /iff1 add also1 aft] ! sug>1 half an ounce ( gelat91 melt$ 9 a little tepid wat]4 ,:5 beat5 & mix$1 if n us$ imm$iately1 x mu/ be put on ice4 ,*antilly4--,x is ! above cream flavor$ ) fleur d'orange 7orange-fl[] wat]71 or ) ess5ce ( violet4 ,ice ,cream4--,made ) cream x is ri*] ?an ) milk4 ,) eggs x is bett] & ri*] ?an )\t1 & ^? t advocate x )\t eggs1 ei!r h no palate1 or d n "k h[ to use !m 9 mak+ x4 ,! addition ( />*1 fecula1 arr[-root1 fl\r1 meal1 etc41 spoils x4 ,! proportions are1 to a qu>t ( milk or cream3 f f\r to six eggs2 f eight to f\rte5 ounces ( pulv]iz$ sug>2 ess5ce1 or *ocolate1 or fruit-jelly to flavor & color4 ,our receipt is = six eggs & f\rte5 ounces ( sug> to a qu>t ( milk4 ,set ! milk on ! fire1 & :5 x comes to a boil1 mix well half ! sug> & ! ess5ce ) six yolks & ?ree :ites ( eggs2 beat ! ?ree o!r :ites sep>ately to a /iff fro?4 ,z soon z ! milk rises1 take x f ! fire1 put half ! sug> 9 x & /ir to melt x1 !n turn ! mixture into x also1 little by little1 beat+ ! :ile ) an egg-beat]2 set on ! fire1 & take (f at ! fir/ boil+4 ,:ile on ! fire x mu/ be beat5 g5tly1 z1 if x is all[$ to boil1 ! eggs may curdle4 ,z soon z (f ! fire1 mix ! ?ree :ites ) ! re/1 beat+ ) an egg-beat]1 j en\gh to mix ! :ole well2 put 9 cold1 salt wat] to cool1 & !n freeze4 ,! small] ! ice is brok5 & mix$ ) pl5ty ( rock-salt1 ! quick] x freezes4 ,cu/>d4--,put f\r yolks ( eggs 9 a b[l1 !n spr9kle fl\r on !m1 little by little1 /irr+ & mix+ well ! :ile ) a wood5 spoon1 & :5 ! mixture is r ?ick1 /op spr9kl+ fl\r1 b spr9kle milk1 & mix aga9 9 ! same way till ! mixture is liquid2 add sug> & ess5ce to ta/e1 beat ! f\r :ites to a /iff fro?1 mix !m g5tly ) ! re/2 butt] a m\ld well1 fill x ab\t two-?irds full ) ! mixture1 & set 9 a w>m b n quick ov54 ,s]ve z soon z out ( ! ov54 ,if int5d$ to be s]v$ cold1 omit ! :ites ( eggs4 ,fritt]s4--,^! are made ) e k9d ( fruit1 :5 ripe1 peel$ & /on$1 or cor$ :5 necess>y1 & accord+ to ! k9d4 ,! fruit is us$ :ole1 su* z /rawb]ries & ! l2 or 9 slices1 su* z apples1 pe>s1 etc42 or 9 halves1 l pea*es1 plums1 etc4 ,x may be us$ z soon z prep>$2 or may be soak$ a few h\rs 9 a mixture ( sug>1 br&y1 or rum1 & lemon-r9d4 ,h batt] = fritt]s made 9 advance1 & :ile y are prep>+ ! fruit heat ! fat 7see ,fry+71 dip ea* fruit or ea* slice 9 batt]1 drop x 9 ! fat1 /ir & turn ov]1 & :5 done1 turn into a col&]1 du/ well ) f9e :ite or pulv]iz$ sug>1 & s]ve z w>m 7or r z hot7 z possible4 ,ev5 ! be/ fritt]s s]v$ cold make a v poor di%4 ,besides fruit1 ! blossoms ( ! acacia & ^? ( ! violet make ! mo/ delicate fritt]s4 ,) ,bread or ,pa9 p]du4--,set "o p9t ( milk on ! fire ) two ounces ( sug>1 & ! r9d ( half a lemon1 /ir n[ & !n1 & :5 x rises add a few drops ( ess5ce to flavor1 !n take (f & soak 9 x slices ( bread1 cut ) a pa/e-cutt] & ab\t half an in* ?ick4 ,:5 well soak$1 dra92 dip !m 9 beat5 egg1 roll 9 bread-crumbs1 & fry & s]ve z fritt]s4 ,glaz$ ,fruit--,oranges glaz$4--,oranges or any o!r fruit glaz$1 :5 m\nt$ 9 a pyramid1 is call$ croque en b\*e4 ,peel ! oranges2 !n divide ! c>pels & free !m f ! pi?1 & put !m away 9 a w>m place = a few h\rs2 !y may be left ov] night4 ,cut v f9e wire 9 pieces ab\t eight in*es long1 b5d ea* piece at bo? ends1 =m+ a hook2 !n run "o end or hook ?r\gh ! c>pel ( orange1 & hang x on a /ick plac$ on some?+ horizontally4 ,9 ord] n to spill any ( ! juice1 hook ! orange ne> ! edge ( t "p t 0 ! c5tre ( ! orange be=e be+ divid$1 & z ! o!r end ( ! wire =ms a hook also1 x is easy to hang x4 ,prep>e syrup ( sug>1 & :5 at ! six? degree take x f ! fire1 dip ea* c>pel ( orange into x & hang x aga91 & s on = ! :ole4 ,z soon z dry en\gh to h&le !m1 :i* takes h>dly half a m9ute1 pull (f ! wire & s]ve :5 p]fectly cold4 ,to m\nt !m 9 pyramid is n difficult1 b requires "t4 ,:5 !y are cold1 prep>e aga9 ! same syrup ( sug> z above1 & take x f ! fire4 ,:ile ! sug> is on ! fire take a t9 m\ld1 a pla9 "o1 l>g] at ! top ?an at ! bottom1 & slightly grease x ) sweet-oil4 ,a conv5i5t size = a family is1 sev5 in*es high1 six in*es broad at ! top1 & only f\r in*es at ! bottom4 ,place "o c>pel ( orange1 re/+ on ! bottom ( ! m\ld1 along ! side & ! edge upw>d2 z soon z ! sug> is out ( ! fire1 dip "o ( ! two ends ( ano!r c>pel into x1 ! edge only1 & imm$iately place x z ! fir/ "o1 & t\*+ x4 ,! syrup be+ hot & liquid1 ! two pieces w adh]e2 d ! same ) o!rs till y h "o r[ ar\nd ! bottom4 ,comm5ce a second r[ z y did ! fir/1 b ?is "t ! fir/ c>pel y place mu/ be dipp$ 9 sug>1 9 ord] to adh]e to ! fir/ r[1 & all ! o!rs mu/ also be dipp$ s z to adh]e n only to ! fir/ piece plac$1 b also to ! fir/ r[2 & s on = ea* r[ till ! m\ld is full1 or till y h z mu* z y wi%4 ,z soon z cold1 place a di% on ! m\ld1 turn upside d[n1 & remove ! m\ld4 ,y h !n a sightly di%1 b n bett] ?an :5 s]v$ only glaz$4 ,ano!r way to make x4--,grease ) oil y\r m>ble = pa/ry1 place ! same m\ld z above ov] x b upside d[n1 t is1 ! broad] end d[n2 grease ! outside also ) oil4 ,!n place ! r[s ( c>pels ( oranges all ar\nd outside ( x1 & 9 ! same way z describ$ above4 ,! croque en b\*e is m easily made ?is la/ way1 b x is m difficult to remove ! m\ld4 ,m\ld & fruit mu/ be turn$ upside d[n c>efully1 aft] :i* ! m\ld is pull$ (f4 ,if ! syrup gets cold1 x h>d5s1 & _c be us$2 9 t /ate1 add a little wat] & put x back on ! fire1 b x is difficult to rew>m x2 g5]ally x colors & is unfit4 ,:5 t happ5s1 make burnt sug> ) x1 or a n\gat4 ,x is bett] & saf] to make a little ( x1 j :at c be us$ be=e x gets cold1 & if n en\gh1 make "s a second & ev5 a ?ird "t4 ,:ile ! sug> is hot1 & :ile y are dipp+ ! fruit 9 x1 be c>eful n to t\* x1 z x burns badly4 ,9 glaz+ ! fruit fir/1 "s syrup falls 9 tak+ x f ! pan to ! /ick2 place y\r m>ble bo>d1 greas$ ) oil1 "u1 s t y c pick x )\t any tr\ble & use x4 ,*e/nuts1 glaz$4--,roa/ ! *e/nuts1 sk9 !m well1 !n hook1 dip1 & hook aga9 on ! /ick z direct$ = pieces ( oranges4 ,a pyramid also may be made1 & a sightly "o x makes4 ,*]ries4--,!y mu/ be pick$ ) _! /ems1 & by :i* y tie two toge!r ) a piece ( tw9e4 ,see t !y are clean & dry1 & h two /icks in/ead ( "o1 plac$ p>allel1 ab\t two in*es ap>t1 9 ord] to prev5t ! two *]ries f t\*+1 :5 hung1 z !y w\ld imm$iately adh]e4 ,proce$ = ! re/ z describ$ = oranges4 ,pe>s4--,small1 ripe pe>s are excell5t glaz$2 peel !m1 b leave ! /em on1 & !n proce$ z ) *]ries 9 e p>ticul>4 ,/rawb]ries or any o!r ,b]ries4--,! b]ries mu/ be pick$ ) ! /em4 ,wa% !m 9 cold wat]1 dra91 dry1 or wipe c>efully1 & !n proce$ z = *]ries 9 e p>ticul>4 ,a m delicate di% ?an /rawb]ries or raspb]ries glaz$ _c be made4 ,grapes4--,:5 clean1 proce$ z describ$ = *]ries4 ,plums4--,take plums1 well rip5$ & ) ! /ems on1 & proce$ z ) *]ries4 ,prunes4--,soak ! prunes 9 tepid wat]1 & :5 dry1 hook !m l c>pels ( orange1 & f9i% 9 ! same mann]4 ,currants4--,:5 clean & dry1 tie two clu/]s toge!r1 & proce$ z = *]ries4 ,p9e-,apple4--,cut p9e-apple 9 dice1 & proce$ z describ$ = c>pels ( orange4 ,ic$ ,fruit4--,z a g5]al rule1 ! m wat]y ! fruit ! m r$uc$ ! syrup ( sug> mu/ be4 ,if x is n r$uc$ en\gh1 small pieces ( ice1 =m$ by ! wat] ( ! fruit1 w be f\nd :ile eat+ x4 ,! fruit mu/ be ripe4 ,x is done also ) pres]v$ fruit4 ,x is impossible to tell exactly ! degree or /ate ( ! fruit & syrup )\t a hydromet]4 ,! foll[+ prep>ation may be add$ to ! fruit1 or to pun*1 z soon z x beg9s to freeze2 x is n indisp5sable1 b gives x m body3 ,put "o p\nd ( loaf-sug> 9 a copp] pan ) two gills ( cold wat]1 set on ! fire1 /ir n[ & !n till x comes to a boil1 !n boil till x is at ! fif? /ate or #dc deg41 & take (f4 ,beat f\r :ites ( eggs to a /iff fro?1 flavor ) ess5ce ( vanilla1 & turn ! sug> into ! eggs1 little by little1 b d n /op beat+ until ! :ole is 94 ,!n move ! mixture g5tly r\nd ) a spoon = ab\t a m9ute1 & x is ready = use4 ,) ,pea*es1 ,apricots1 or ,plums4--,! foll[+ proportions are = "o p9t ( juice4 ,peel & /one ! fruit c>efully1 !n ma% x ?r\gh a sieve into a b[l4 ,make "o p9t ( syrup ( sug> at #cb deg41 & :5 cold turn x into ! b[l & mix x ) ! p9t ( juice1 add ! juice ( a r l>ge orange & a little ( ! r9d grat$1 mix aga91 freeze z direct$ = ice-cream1 & s]ve4 ,) ,currants1 ,lemons1 ,oranges1 ,pe>s1 ,p9e-,apples1 ,/rawb]ries1 & o!r ,b]ries4--,proce$ z = pea*es 9 e p>ticul>1 except t y press ! juice ( ! currants & b]ries ?r\gh a t[el in/ead ( ma%+ !m ?r\gh a sieve1 & t y use ! syrup at #dd deg4 = !m also2 ! o!rs are peel$ & cor$ or se$$4 ,) ,melons4--,proce$ z = pea*es1 except t y add to ! mixture a little kirs*wass]4 ,) ,pres]v$ ,fruit4--,use ! syrup at #cj deg41 & proce$ z = pea*es 9 e o!r p>ticul>4 ,ic$ ,c(fee4--,make /rong c(fee1 & :5 cold mix x ) ! same volume ( ?ick cream1 sweet5 to ta/e1 freeze1 & s]ve4 ,ic$ ,*ocolate4--,break 9 pieces ab\t f\r ounces ( *ocolate1 & set x on a sl[ fire 9 a t9 pan1 ) two tablespoonfuls ( wat]2 :5 melt$ take x f ! fire1 add a gill ( w>m wat]1 & "w x ) a spoon = five m9utes2 !n mix x ) ! same volume ( syrup ( sug> at #cj deg41 freeze & s]ve4 ,! syrup is us$ :5 cold4 ,ic$ ,tea is made z ic$ c(fee4 ,sweet ,jellies--,w9e ,jelly4--,soak two ounces ( gelat9 9 a gill ( cold wat] = ab\t half an h\r4 ,put 9 a block-t9 saucepan ?ree eggs & %ells1 ?ree ounces ( sug>1 "o qu>t ( cold wat]2 beat a little ) an egg-beat] to break ! eggs1 & mix ! :ole toge!r2 add also a few drops ( burnt sug>1 same ( ess5ce1 rum1 accord+ to ta/e1 f half a gill to half a p9t1 !n ! gelat9 & wat] 9 :i* x is2 set on a good fire1 /irr+ sl[ly ) an egg-beat]1 & /opp+ once 9 a :ile to see if x comes to a boil1 :51 /op /irr+1 keep boil+ v sl[ly = two or ?ree m9utes1 & turn into ! jelly-bag1 :i* y d z soon z cle>2 ! process requires f two to ?ree m9utes4 ,:ile x is boil+ take a few drops ) a spoon1 & y w easily see :5 x is cle>4 ,pass x ?r\gh ! bag ?ree or f\r times1 turn into a m\ld1 put on ice1 & :5 firm1 put a di% on x1 turn upside d[n1 remove ! m\ld1 & s]ve4 ,jelly ,mac$o9e4--,make ! same jelly z above1 & pass x ?r\gh ! bag also2 put "s 9 a m\ld1 say a ?ickness ( half an in*1 h ! m\ld on ice2 !n1 z soon z x is firm1 place "s fruit on t lay] & accord+ to fancy2 &1 ) a t9 ladle1 p\r m jelly into ! m\ld1 b c>efully & sl[ly1 9 ord] n to upset ! fruit y h 92 cont9ue p\r+ till y h a ?ickness ( ab\t half an in* on ! fruit4 ,repeat ?is z _m times z y please1 & till ! m\ld is full2 v>y ! fruit at ea* lay]1 & especially ! color ( ! diff]5t k9ds4 ,! color ( ! jelly may also be *ang$ at e lay]1 by mix+ 9 x m burnt sug>1 "s c>m9e or co*9eal1 "s gre5 sp9a*1 a little 9 "o lay] & m 9 ano!r4 ,any k9d ( ripe fruit c be us$3 /rawb]ries1 raspb]ries1 /on$ *]ries1 grapes1 apples cut 9 fancy %apes2 also pea*es1 bananas1 etc4 ,cold ,w9e-,jelly4--,put two ounces ( gelat9 9 a b[l ) a piece ( c9namon & a p9t ( cold wat]1 & let /& ab\t an h\r4 ,!n p\r ov] ab\t a qu>t ( boil+ wat]1 & let /& ab\t f\r m9utes4 ,aft] t1 add two p\nds ( sug>1 ! juice ( ?ree lemons1 a p9t ( %]ry w9e1 & half a gill ( br&y4 ,/ir to dissolve ! sug>1 & turn ! mixture into a m\ld ?r\gh a /ra9]2 place on ice1 & s]ve z ! above jellies4 ,s\ffles4--,put 9 a b[l f\r tablespoonfuls ( potato-/>* ) ?ree yolks ( eggs1 "o ounce ( butt]1 & a few drops ( ess5ce to flavor4 ,turn into x1 little by little1 /irr+ ! :ile1 ab\t ?ree gills ( milk2 set on ! fire1 /ir cont9ually1 & take (f at ! fir/ boil+4 ,/ir cont9ually b sl[ly4 ,z soon z cold1 beat ?ree yolks ( eggs ) a tablespoonful ( cold wat]1 & mix !m ) ! re/4 ,beat f\r :ites ( eggs to a /iff fro?1 & mix !m also g5tly & sl[ly4 ,butt] a m\ld well1 fill x ab\t two-?irds full1 & bake 9 a w>m b n quick ov5 7ab\t #cjj deg4 ,fahr474 ,besides be+ flavor$ ) ess5ce1 s\ffles may be flavor$ ) c(fee1 lemon1 orange1 etc41 accord+ to ta/e4 ,g5]ally1 s\ffles are s]v$ "u ! "n ( ! object us$ to flavor !m1 su* z s\ffle au cafe 7s\ffle flavor$ ) /rong c(fee71 etc4 ,!y are all made 9 ! same way z ! above "o1 ) ! exception t !y are flavor$ ) /rong c(fee z above1 & us$ in/ead ( ess5ce1 or /rong tea1 *ocolate1 etc41 or ) a little jelly ( diff]5t fruit1 or ) roa/$ *e/nuts well p\nd$1 in/ead ( potato-/>*1 etc4 ,a hundr$ diff]5t k9ds ( s\ffles c be easily made by foll[+ ! above directions4 ,apples1 fri$4--,peel & cut 9 small dice1 dropp+ !m 9 cold wat] till ! :ole is ready4 ,!n fry ) a little butt] till ab\t half cook$1 :5 add a little wat] & sug> to ta/e2 f9i% ! cook+1 take f ! fire2 beat a yolk ( egg ) a teaspoonful ( cold wat] & mix x ) ! apples2 s]ve w>m4 ,proce$ 9 ! same way ) pe>s4 ,pea*es bak$4--,cut pea*es 9 two1 remove ! /one1 & ) a pa/e-cutt] cut "s slices ( bread1 & place !m 9 a butt]$ bakepan ) half ( a pea* on ea*1 ! sk9 d[nw>d2 du/ well ) sug>1 put a piece ( butt] ! size ( a kidney-bean on ea*1 place 9 a r sl[ ov52 di% :5 cook$1 turn ! juice ov]1 if any2 if none1 a little syrup ( pe>s1 & s]ve w>m4 ,d ! same ) apricots1 plums1 & slices ( p9e-apples4 ,! slices ( p9e-apples may be soak$ 9 kirs*wass] = tw5ty-f\r h\rs be=e us+ !m4 ,prunes1 /ew$4--,wa% !m 9 cold wat] if necess>y4 ,soak !m 9 tepid wat] = ab\t two h\rs1 & set ! :ole on ! fire2 boil g5tly till half done1 :5 add sug> to ta/e1 a gill ( cl>et w9e to half a p\nd ( prunes1 & s]ve ei!r w>m or cold :5 done4 ,if ! wat] boils away too mu*1 add m4 ,currants1 ,blackb]ries1 or o!r ,fruit1 = ,dess]t4--,beat well ! :ite ( an egg ) a little wat]2 dip ! fruit 91 & roll x imm$iately 9 "s f9e-cru%$ sug>2 place x on a di%1 & leave x ?us five or six h\rs1 & s]ve4 ,a m sightly & exquisite plate ( dess]t ?an a plate ( currants dress$ ?us1 _c be _h4 ,besides all our receipts1 any k9d ( fruit may be s]v$ = dess]t1 accord+ to ! season2 also any k9d ( *eese2 also fruits pres]v$ 9 liquor4 ,b]ries ) ,milk or ,cream4--,ne>ly e k9d ( b]ries1 :5 clean1 may be s]v$ ) milk or cream1 & sug> to ta/e4 ,) ,liquor4--,!y may also be s]v$ ) br&y1 rum1 kirs*wass]1 :iskey1 etc41 & sug>4 ,m>malades1 or ,pres]ves ( ,fruits--,( ,apricots or ,pea*es4--,boil two p\nds ( pea*es = a m9ute1 take (f & drop !m imm$iately 9 cold wat]4 ,dra9 & sk9 imm$iately1 cut 9 two & remove ! /one4 ,crack two-?irds ( ! /ones & ?r[ ! k]nels 9 boil+ wat]2 leave !m 9 till ! sk9 comes (f easily2 sk9 !m well & cut !m 9 small pieces1 l5g?wise4 ,lay ! pea*es 9 a pan1 ) ab\t a p\nd & a half ( sug>1 set on ! fire1 boil ab\t tw5ty m9utes1 /irr+ ! :ile ) a wood5 spoon2 a few m9utes be=e tak+ f ! fire1 put also ! k]nels 9 ! pan2 !n turn 9 pots or j>s z soon z (f ! fire4 ,cov] well :5 cold1 & keep 9 a dry & cool 7b n cold7 closet4 ,( ,plums4--,proce$ z = ! above4 ,( ,pe>s & ,qu9ces4--,qu>t]1 peel1 & core ! fruit1 put x 9 a pan1 & proce$ = ! re/ z direct$ = pea*es1 except t y use sweet almonds in/ead ( k]nels4 ,( ,blackb]ries1 ,*]ries1 ,currants1 ,raspb]ries1 & o!r l ,b]ries4--,wa% ! fruit 9 cold wat]1 dra91 dry1 & ma% x ?r\gh a sieve plac$ ov] a saucepan2 :5 ! juice & pulp are 9 ! pan add ! same weight ( loaf-sug> z t ( juice1 :i* is easily asc]ta9$ by weigh+ ! pan fir/2 set on ! fire1 skim x c>efully2 x takes ab\t half an h\r to cook2 !n put 9 pots & let cool2 cut a piece ( :ite pap] ! size ( ! inside ( ! pot1 dip x 9 br&y1 put x ov] ! fruit1 cov] ! pots1 & place !m 9 a dry & cool closet4 ,( ,grapes4--,select well-rip5$ grapes & pick ! b]ries4 ,put !m 9 a ?ick t[el1 & press ! juice out1 :i* y put 9 a copp] or brass saucepan1 set on a good fire1 & boil till ab\t half r$uc$4 ,skim (f ! scum1 & /ir n[ & !n :ile x is on ! fire4 ,!n add ab\t half a p\nd ( loaf-sug> to a p\nd ( juice1 boil aga9 fifte5 or tw5ty m9utes1 take (f1 put 9 pots or j>s1 cov] or cork well :5 cold1 & put away 9 a d>k & cool closet4 ,c&i$ or ,comfit$ ,fruit4--,! be/ /ate ( ! fruit to be c&i$ is j :5 comm5c+ to rip5 or a little be=e4 ,x mu/ be pick$ 9 dry wea!r1 & be s\nd2 ! lea/ /a9 is en\gh to spoil x soon aft] x is pres]v$4 ,pea*es4--,make a cut on ! side ( ! fruit & remove ! /one )\t bruis+ x2 !n sk9 x c>efully & drop x 9 a pan ( cold wat]4 ,:5 !y are all 91 set on ! fire1 boil g5tly till !y float4 ,!re mu/ be mu* m wat] ?an is necess>y to cov] !m1 9 ord] to see easily :5 !y come to ! surface4 ,!n take !m (f c>efully1 ) a skimm]1 & drop !m 9 cold wat] & dra94 ,:5 dra9$1 put !m 9 a pan1 cov] !m ) syrup ( sug> aft] x is skimm$ & cl>ifi$4 7,see ,syrup ( ,sug>47 ,! syrup mu/ be boil+ :5 turn$ ov] ! fruit4 ,set on ! fire1 give "o boil only1 & turn ! :ole into a b[l1 :i* y cov] ) pap]1 & leave ?us twelve or fifte5 h\rs4 ,aft] t "t1 dra91 put ! syrup on ! fire1 ! pea*es 9 ! b[l1 & at ! fir/ boil+ ( ! syrup1 turn x ov] ! fruit1 cov] ! b[l ) pap]1 & leave ab\t z long1 t is1 twelve or fifte5 h\rs4 ,repeat ! same process ?ree times m1 9 all five times4 ,! la/ "t ! syrup mu/ be at ! fir/ /ate z describ$ = syrup ( sug>4 ,inexp]i5c$ p]sons w d well to try at fir/ ) a few fruits1 & g ?r\gh ! :ole process1 aft] :i* x w be comp>atively easy4 ,e "o is awkw>d 9 do+ a ?+ = ! fir/ "t1 & does n d x well1 h[ev] easy or simple x may be4 ,t is ! reason :y societies ( f>m]s make bett] pres]ves ?an o!r p2 !y tea* "o ano!r2 & besides1 no "o is all[$ to t\* ! fruit be=e hav+ se5 x done sev]al times4 ,c&i$ fruit1 z well z pres]ves1 get spoil$ by f]m5tation1 if n cook$ en\gh2 by moi/ure1 if kept 9 a damp place2 or by heat1 if kept 9 a w>m place4 ,:5 ! la/ process has be5 gone ?r\gh1 leave ! fruit 9 ! b[l ab\t tw5ty-f\r h\rs2 !n put x 9 j>s1 cov] air-tight1 & put away 9 a dry & cool closet4 ,x may also be dra9$1 dri$ on a riddle 9 a w>m place1 & kept 9 boxes4 ,a wood5 riddle or scre5 is bett] ?an a metal "o4 ,!y may also be put 9 decant]s1 cov]$ ) br&y or o!r liquor1 & cork$ well4 ,:5 pres]v$ 9 br&y1 x is n necess>y to remove ! /one2 !y may be cov]$ ) half syrup & half br&y4 ,plums4--,pick !m j be=e comm5c+ to rip51 & cut ! /em half way4 ,:5 clean1 b nei!r /on$ nor sk9n$1 prick !m ar\nd ! /em ) a =k1 drop !m 9 cold wat]1 set on ! fire1 add a gill ( v9eg> to ?ree qu>ts ( wat]1 & take f ! fire z soon z !y float4 ,dra91 put !m 9 a b[l1 p\r boil+ syrup ( sug> ov] !m1 & proce$ z direct$ = pea*es1 t is1 cov] & p\r ! syrup on !m five times 9 all4 ,!y are kept l pea*es also1 ei!r 9 j>s1 dri$1 or 9 br&y4 ,pe>s4--,aft] be+ peel$ & ! /em cut (f half way1 !y may be pres]v$ :ole or 9 qu>t]s4 ,9 peel+ !m1 !y mu/ be dropp$ 9 cold wat] ) a little lemon-juice to keep !m :ite4 ,!y are pick$ j be=e comm5c+ to rip54 ,:5 ready1 put cold wat] & ! juice ( a lemon to e two qu>ts 9 a deep pan1 & drop ! pe>s 91 set on ! fire & boil g5tly till well done2 take (f1 dra9 & drop 9 cold wat]1 :i* y *ange two or ?ree times & )\t /opp+2 !n dra9 aga91 place !m 9 a l>ge b[l1 & !n proce$ z = pea*es4 ,!y are kept l pea*es also4 ,apples4--,proce$ z = pe>s1 except t apples are cook$ mu* quick]4 ,p9e-,apples4--,peel1 slice1 & drop ! fruit 9 cold wat]2 add a little sug>1 set on ! fire & boil g5tly till done1 :5 dra9 & drop 9 cold wat] & dra9 aga94 ,put !m 9 a b[l1 & proce$ z = pea*es = ! re/1 ) ! exception t !y are kept 9 j>s only1 & n dri$ or put 9 br&y4 ,*e/nuts4--,sk9 ! *e/nuts & put !m 9 cold wat] on ! fire1 & take (f :5 t5d]2 !n remove ! "u sk9 or :ite envelope or pi?4 ,place !m 9 a b[l1 & proce$ z = pea*es = ! re/4 ,oranges4--,drop oranges 9 boil+ wat] & take (f :5 ! r9d is t5d]1 & :5 a d>n+-ne$le c be run ?r\gh x easily4 ,dra9 & drop !m 9 cold wat]4 ,aft] two or ?ree h\rs dra91 cut 9 slices1 & put !m 9 a b[l2 !n proce$ z = pea*es1 except t !y are kept 9 j>s only4 ,qu9ces4--,peel1 qu>t]1 & core qu9ces j be=e !y comm5ce rip5+1 drop 9 boil+ wat]2 dra9 !m :5 done1 & drop !m imm$iately 9 cold wat]4 ,z soon z cold1 take !m (f1 dra9 & put !m 9 a b[l4 ,= ! re/1 proce$ z = pea*es1 ) ! exception t !y are only kept 9 j>s1 b nei!r dri$ nor put 9 br&y4 ,to ,pres]ve 9 ,br&y4--,besides ! dri$ fruits above describ$1 sev]al may be pres]v$ 9 br&y1 )\t be+ cook$ & soak$ 9 syrup ( sug>4 ,*]ries4--,pick !m :5 fully ripe1 see t !y are clean1 & put !m 9 decant]s ) cloves1 pieces ( c9namon1 & entirely cov]$ ) br&y2 cov] well1 b d n cork1 & leave ?us two weeks1 at ! end ( :i*1 place a col&] ov] a vessel & empty ! decant]s into x2 pass ! liquor ?r\gh a jelly-bag1 mix x ) "s syrup ( sug> at ! second degree1 turn ov] ! fruit :i* y cov] ) x1 & cork ! decant]s well :5 p]fectly cold4 ,keep 9 a d>k1 cool1 & dry place4 ,d ! same ) /rawb]ries & o!r l fruit4 ,fruit ,jellies--,) ,apples or ,qu9ces4--,peel1 core1 & cut 9 small pieces two qu>ts ( good apples or qu9ces1 lay !m 9 a /ewpan ) a clove well p\nd$1 & ! juice ( half a lemon2 cov] ) wat]1 set on a mod]ate fire1 & boil sl[ly till well cook$4 ,turn into a jelly-bag1 or a ?ick t[el "u :i* y place a vessel to receive ! juice1 & :5 x is all out1 put x 9 a /ewpan ) ?ree-qu>t]s ( a p\nd ( sug> to e p\nd ( juice2 boil to a jelly4 ,z soon z done put x 9 pots or j>s1 let cool1 cut a piece ( :ite pap] ! size ( ! inside ( ! pot1 dip x 9 br&y1 put x ov] ! jelly1 cov] ! pot well1 & place 9 a dry1 cool closet1 b n too cold4 ,:at rema9s 9 ! bag may be us$ to make a compote4 ,wat* ! process c>efully1 skimm] 9 h&1 to skim (f ! scum1 & /ir n[ & !n1 le/ x %\ld burn4 ,) ,apricots1 ,pea*es1 ,plums1 etc4--,aft] hav+ tak5 ! /ones out1 cut !m 9 f\r pieces1 & proce$ z = apple-jelly above 9 e o!r p>ticul>4 ,) ,blackb]ries1 ,currants1 ,grapes1 ,raspb]ries1 or o!r l ,b]ries4--,put ! well-rip5$ b]ries 9 a co>se t[el & squeeze all ! juice out ( !m1 :i* y put into a /ewpan ) z _m p\nds ( loaf-sug> z !re are ( juice1 & f9i% z direct$ = apple-jelly4 ,a little rum or ess5ce ( rose1 or any o!r1 accord+ to ta/e1 may be add$ j be=e tak+ f ! fire4 ,pun*4--,put a saltspoonful ( black tea 9 a crock]y pot1 ) "o clove1 a little c9namon1 & ! r9d ( a lemon cut 9 pieces2 p\r on ! :ole half a p9t ( boil+ wat]2 let x rema9 ?us five m9utes1 & /ra94 ,put a bottle ( rum or br&y 9 a crock]y vessel1 ) twelve ounces ( loaf-sug>1 set ! rum or br&y on fire1 & let burn till x /ops4 ,!n mix tea & rum toge!r1 & x is ready = use4 ,x is drunk cold or w>m1 accord+ to ta/e4 ,:5 want$ w>m1 if made previ\sly1 set x on a mod]ate fire1 9 a t9 or crock]y kettle4 ,x keeps v well if c>efully bottl$ & cork$ :5 cold4 ,ano!r way to make x is to mix ! rum or br&y ) ! tea )\t burn+ x4 ,x is w>m$1 us$1 & kept l ! above4 ,! quantity ( wat] may be r$uc$ or augm5t$1 accord+ to ta/e1 & s also ! sug>4 ,ano!r4--,grate ! r9d ( a lemon & ( two oranges on a piece ( sug>1 ! yell[ "p only1 & put x 9 a b[l ) cold wat] to dissolve x2 !n add two gills ( p9e-apple syrup1 ess5ce ( vanilla1 a p9t ( cl>et w9e1 a p9t ( ,catawba1 ,saut]ne1 or ,rh9e w9e1 a p9t ( ,*ampagne1 & a gill ( br&y2 sweet5 to ta/e2 /ra91 put on ice = "s "t1 & s]ve4 ,ano!r4--,put a p\nd ( sug> 9 a b[l ) a gill ( wat] to dissolve x2 !n add ! juice ( ?ree oranges1 a little r9d grat$1 a bottle ( ,*ampagne & "o ( ,catawba or ,saut]ne w9e2 /ra91 place on ice = "s "t1 & s]ve cold4 ,roman ,pun*4--,make ic$ lemon ) "o qu>t ( juice1 same ( syrup z direct$1 !n mix ) x ! juice ( f\r oranges1 "s lemon & orange r9d grat$1 & ab\t ?ree gills ( rum 7or accord+ to ta/e72 also1 if lik$1 ! prep>ation us$ = ic$ fruit4 ,!n put ! mixture 9 ! freez]1 /ir :ile freez+1 & s]ve4 ,x mu/ n be froz5 h>d1 z x is bett] :5 s]v$ r liquid & fro?y4 ,x may be made ) any o!r liquor1 if pref]r$4 ,pun* is s]v$ ei!r aft] ! entrees or aft] ! releves ( fi%1 accord+ to ta/e4 ,,pa/ry4 ,( all ! bran*es ( ! sci5ce & art ( cook+1 pa/ry1 if n ! mo/ difficult1 requires ! greate/ c>e4 ,an inf]ior piece ( meat makes an inf]ior di%1 b /ill x c be eat5 )\t dang]3 b inf]ior pa/ry c h>dly be eat52 or1 if eat51 x is indige/ible4 ,we w recomm5d our read]s to be v c>eful ab\t proportions2 x w\ld n make a great diff]5ce = "s k9ds1 b = o!rs1 putt+ too mu* or too little ( "o or m ?+s w\ld c]ta9ly result 9 failure4 ,x is v important to h good mat]ials4 ,new fl\r is v inf]ior = pa/ry2 x mu/ h be5 gr\nd = at lea/ ?ree mon?s4 ,always keep x 9 bags1 & 9 a dry & well-v5tilat$ place4 ,sift be=e us+ x4 ,use fre% eggs1 good butt]1 & good pulv]iz$ sug>4 ,! mo/ important ( all is ! ov51 =1 suppos+ t y h us$ good mat]ials1 h mix$ !m well1 if n prop]ly bak$1 e ?+ is lo/1 mat]ials & labor4 ,suppos+ t y h a good ov51 !re is /ill a difficulty--& if ! la/1 n ! lea/--! degree ( heat4 ,"s require a quick ov51 z puff-pa/e1 *\x1 etc42 o!rs a w>m "o1 & o!rs a sl[ ov51 z m]+ues biscuits1 etc4 ,by putt+ ! h& 9 ! ov5 y c tell if x is prop]ly heat$1 b x requires exp]i5ce1 & ev5 practition]s are (t5 mi/ak52 !re=e1 ! easie/ way is to h a !rmomet] 9 ! ov54 ,x may be plac$ 9 ! ov5 ( e /ove or range2 x is only necess>y to bore a hole on ! top ( ! range or /ove1 rea*+ ! ov51 & h a !rmomet] ) ! bulb inclos$ 9 a brass %ea?1 p]=at$1 long en\gh to rea* ! ov51 & ( ! size ( ! hole bor$--! glass tube be+ above ! top ( ! range4 ,pa/es4--,!re are sev]al k9ds ( pa/e4 ,puff-pa/e is ! mo/ important2 x c be made v ri*1 ri*1 & less s2 & sev]al hundr$ diff]5t cakes c be made ) x4 ,small cakes are call$ petits f\rs4 ,! next 9 importance is ! pate-a-*\x2 !n ! pa/e = meat-pies1 sometimes call$ pate brisee4 ,puff-pa/e requires c>e1 b is easily made2 pate-a-*\x mu/ be well work$4 ,puff-pa/e4--,to make good puff-pa/e1 good fl\r & butt]1 free f salt or s\r milk1 are indisp5sable4 ,x mu/ be made 9 a cool place4 ,take half a p\nd ( good butt] & knead x well 9 a b[l ( cold wat]2 if fre% & n salt1 ! knead+ w take ! s\r milk out ( x2 if salty1 x w remove ! salt1 !n put x 9 ano!r b[l ( cold wat] & leave x till x is p]fectly firm1 & !n use4 ,:5 ! butt] is ready1 put half a p\nd ( fl\r on ! pa/e-bo>d or m>ble1 make a hole 9 x1 9 :i* y put a p9* ( salt1 & cold wat] en\gh to make a r /iff d\gh4 ,x requires ab\t half a p9t ( wat]1 knead well1 make a k9d ( ball ) ! d\gh1 & put x on a corn] ( y\r m>ble or pa/e-bo>d4 ,take ! butt] f ! wat] & knead x on ! bo>d1 to press all ! wat] out ( x4 ,give x ! %ape ( a l>ge sausage2 dr$ge ! bo>d slightly ) fl\r1 roll ! butt] ov] only once1 z x mu/ take v little ( x1 dr$ge bo? ends ( ! piece ( butt] ) fl\r also1 !n by putt+ "o end on ! bo>d & press+ on ! o!r end ) y\r h&s1 y w flatt5 x ( a r r\nd %ape1 & till ( ab\t half an in* 9 ?ickness4 ,put x ?us on ! corn] ( ! bo>d also4 ,imm$iately aft] hav+ prep>$ ! butt]1 take ! d\gh & roll x d[n1 ( a r\nd =m also1 & till l>ge en\gh to envelop ! butt] 9 x easily4 ,rememb] t dur+ ! :ole op]ation ( fold+ & roll+ ! pa/e d[n1 y mu/ du/ ! m>ble or pa/e-bo>d ) fl\r1 v slightly & (t52 d ! same on ! top ( ! pa/e4 ,x is done 9 ord] to prev5t ! pa/e f adh]+ to ! bo>d or to ! roll+-p94 ,x mu/ be du/$ slightly1 s t ! pa/e _c absorb mu* ( x1 z x w\ld make x t\gh4 ,h a slab ( m>ble or slate2 x is mu* easi] ?an wood1 & cool]4 ,:5 ! d\gh is spread1 place ! butt] "r on ! middle ( x4 ,turn "o side ( ! d\gh ov] ! butt]1 cov]+ x a little m ?an half way2 d ! game ) ! opposite side1 ! d\gh lapp+ ov] t ( ! fir/ side turn$2 d ! same ) ! side t[>d y1 & also ) ! side opposite4 ,d\gh /ret*+ easily :5 pull$1 & contract+ easily :5 let loose aft] hav+ pull$ x1 y h n[ /ill f\r corn]s ( ! d\gh to br+ ov] ! butt] & 9 ! same way z above1 & by do+ :i*1 y give to ! :ole a some:at r\nd =m1 & also h ! butt] p]fectly envelop$ 9 ! d\gh4 ,place ! roll+-p9 on ! middle ( ! pa/e1 horizontally1 & press g5tly on x s z to make a furr[2 d ! same f place to place1 on ! :ole surface1 mak+ furr[s ab\t an in* ap>t4 ,repeat ! process aga91 ?is "t plac+ ! roll+-p9 "r on ! top ( ea* elevat$ l9e2 & aga91 repeat x a ?ird "t1 also plac+ ! p9 on ea* elevat$ l9e4 ,n[ d exactly ! same contr>iwise4 ,!n1 roll ! pa/e d[n1 g5tly1 ev5ly1 to a ?ickness ( ab\t "o f\r? ( an in*1 & ( a rectangul> %ape4 ,fold x 9 ?ree by turn+ ov] "o-?ird ( its l5g? t[>d ! o!r end1 & ?us cov]+ ano!r ?ird ( x2 fold or turn ov] ! rema9+ ?ird1 s z to cov] ! fir/ ?ird turn$ ov]4 ,roll x d[n aga9 ( ab\t ! same ?ickness z above1 b )\t mak+ furr[s 9 x2 give x also ! same rectangul> %ape1 tak+ c>e to make ! l5g? ( :at 0 ! wid?1 i4 e4 ext5d+ x ! long] way 9 an opposite direction to t ( ! fir/ "t1 s t ! ends w be :at ! sides 74 ,fold 9 ?ree z be=e1 put x on a plate & set 9 a refrig]ator = f t5 to tw5ty m9utes4 ,take hold ( x aga91 roll d[n z above1 fold 9 ! same way also1 & put away = t5 m9utes4 ,y roll d[n & fold f f\r to six times1 n c\nt+ ! "t y envelop ! butt] 9 ! d\gh4 ,9 cold wea!r1 & :5 ! butt] is firm1 fold & roll only f\r times2 b 9 r w>m wea!r1 fold & roll six times4 ,if x is too w>m1 x is ( no use to try ) butt]4 ,puff-pa/e may be made )\t /opp+2 t is1 )\t putt+ x away 9 a cool place = "s "t2 b x is bett] to let x re/2 x is light] & rises bett]4 ,:5 f9i%$1 x c be us$ imm$iately2 b x is bett] also to put x 9 a plate or di%1 cov] x ) a t[el1 & put x 9 a refrig]ator = f twelve to tw5ty-f\r h\rs4 ,al?\gh x mu/ be kept 9 a cool place1 d n put x ne> en\gh to ! ice to freeze4 ,x may be kept ?us = two or ?ree days4 ,puff-pa/e ) ,beef-,suet4--,take half a p\nd ( fre% beef suet1 ! ne>e/ ! kidney ! be/2 break x 9 small pieces ) ! h&s1 at ! same "t remov+ ! ?9 sk9 & fibres z mu* z possible2 put x 9 a b[l ( cold wat] & knead well till x is r s(t2 take x (f1 ma% & bruise x well on ! pa/e-bo>d ) a roll+-p92 knead x aga9 l butt]2 roll x 9 fl\r l butt] also1 & proce$ z above = ! re/1 & ) ! same proportion1 weight = weight ( fl\r & beef-suet1 b x requires m salt4 ,beef-suet be+ m firm ?an butt]1 puff-pa/e c be made ) x dur+ summ]1 b x mu/ be eat5 imm$iately1 be+ v inf]ior aft] a :ile4 ,! proportion ( butt] & fl\r may be v>i$4 ,weight = weight makes ! real puff-pa/e1 & v ri*4 ,if less butt] is us$ x w n rise z mu*1 b is excell5t nev]!less1 & is m h&y to make diff]5t cakes1 su* z %ort-cakes ) fruit4 ,!re=e puff-pa/e may be made ) ! foll[+ proportions3 to "o p\nd ( fl\r1 use f\rte51 twelve1 t51 eight1 or ev5 f\r ounces ( butt] or suet4 ,ano!r way is to mix "o or two eggs 9 ! fl\r1 wat]1 & salt be=e roll+ x d[n4 ,:5 eggs are us$1 x requires less wat]4 ,envelop ! butt] 9 x 9 ! same way4 ,allumettes4--,cut /rips ( puff-pa/e ( any l5g?1 ab\t ?ree in*es wide & ab\t "o-fif? ( an in* 9 ?ickness2 mix well toge!r1 & = ab\t ?ree or f\r m9utes1 "o ounce ( sug> & ab\t half ! :ite ( an egg2 spread ?is mixture ov] ! /rips ( pa/e1 s z to h a r ?9 coat ( x2 !n cut ! pa/e across1 s z to make small /rips ab\t "o in* broad & ?ree in*es long4 ,bake 9 an ov5 at ab\t #djj deg4 ,fahr4 ,feuillettes4--,roll puff-pa/e d[n to a ?ickness ( f "o-eigh? to "o-half ( an in* 9 ?ickness2 cut x 9 pieces ( any size & %ape1 accord+ to fancy ) a knife or ) a pa/e-cutt]2 glaze ! top only ) egg1 & bake 9 an ov5 at ab\t #dej deg4 ,fahr4 ,feuillettes a la ,conde4--,roll & cut ! pa/e exactly z = ! above2 !n1 in/ead ( bak+ x1 fry x 9 hot fat 7see ,fry+72 turn into a col&] :5 fri$1 du/ ) sug>1 & s]ve z w>m z possible4 ,pommees4--,l9e ! bottom ( a bakepan ) puff-pa/e1 ab\t "o-eigh? ( an in* 9 ?ickness2 spread /ew$ apples ov] x ( a ?ickness ( "o-qu>t] ( an in*2 cov] ^! ) ano!r ?ickness ( puff-pa/e2 prick ! cov] all ov] ) ! po9t ( a knife1 & bake 9 an ov5 at ab\t #djj deg4 ,fahr4 ,:5 bak$1 cut x 9 squ>e pieces1 du/ ) sug>1 & s]ve hot or cold1 accord+ to ta/e4 ,porte-manteaux4--,cut /rips ( puff-pa/e ( any l5g?1 ab\t ?ree in*es broad1 & "o-eigh? ( an in* 9 ?ickness2 spread on ! middle ( ! /rips1 & l5g?wise1 "s frangipane1 or /ew$ apples1 or any k9d ( sweetmeats1 ( ! size ( ! f+]4 ,!n turn "o side ( ! pa/e ov] ! frangipane or sweetmeats1 glaze ! bord] ) egg 7we mean by ! bord]1 ab\t half an in* 9 wid?1 measur+ f ! edge72 !n turn ! o!r side ov] x s t ! glaz+ w cause ! two pa/es to /ick toge!r4 ,?us x w be only a little ov] an in* broad & ab\t half an in* ?ick4 ,cut ! /rips across 9 small pieces ab\t two in*es long1 glaze ! top ) egg1 & !n bake 9 an ov5 at #djj deg4 ,fahr4 ,t>telettes4--,roll "s puff-pa/e d[n to a ?ickness ( ab\t "o-sixte5? ( an in*2 cut x1 ) a pa/e-cutt]1 ( ! size ( small t9 m\lds1 & place ! pieces 9 ! m\lds2 put ab\t a teaspoonful ( frangipane 9 ea*2 place two n>r[ /rips ( pa/e across ea*1 :i* /rips y cut ) a truckle2 bake 9 an ov5 at ab\t #chj deg4 ,fahr4 ,t>telettes 7sweet74--,proce$ z = ! above 9 e p>ticul>1 except t y use any k9d ( sweetmeats or jelly in/ead ( frangipane4 ,cake ,pi?ivi]s4--,roll "s puff-pa/e d[n to a ?ickness ( ab\t "o-eigh? ( an in*2 cut x r\nd & place on a bak+-pan2 if ! pan be squ>e or rectangul>1 cut a r\nd piece t w g 9 easily2 cut a /rip ( pa/e ab\t "o in* broad1 glaze ) egg ! bord] ( ! pa/e 9 ! pan1 place ! /rip all ar\nd1 & !n glaze x also4 ,fill ! middle ) ! foll[+ mixture3 p\nd f\r ounces ( sweet almonds & mix !m well ) half a p\nd ( sug>1 two ounces ( butt]1 f\r yolks ( eggs1 ess5ce to flavor1 & f\r mac>oons *opp$4 ,cut ano!r piece ( puff-pa/e r\nd1 & ( ! same size z ! o!r2 du/ x slightly ) fl\r1 fold x g5tly 9 f\r2 ! piece !n w h two /raight sides & a circul> "o4 ,) a %>p knife make ?ree cuts 9 ea* ( ! two /raight sides ?r\gh ! f\r ?icknesses ( ! pa/e1 & ab\t half an in* 9 l5g?4 ,make ano!r cut ?r\gh ! pa/e also1 repres5t+ half ( ! figure #h1 "r 9 ! middle ( ! piece ( pa/e1 comm5c+ half an in* f ! bord] ( ! circul> side & 9 ! middle ( x1 & go+ t[>d ! po9t1 s t :5 ! pa/e is op5 !re are sixte5 cuts 9 x4 ,place ! pa/e /ill fold$ on ! pa/e & mixture 9 ! pan1 ! circul> side on ! bord] & ! po9t "r 9 ! middle2 op5 x g5tly1 & ! :ole w be cov]$4 ,glaze ) egg1 & put 9 an ov5 at f #dcj to #dfj deg4 ,fahr4 ,! same cake may be fill$ ) a frangipane1 & prep>$ z ! above = ! re/4 ,rissoles 7also call$ ,f\rres74--,cut r\nd pieces ( puff-pa/e ab\t ?ree in*es 9 diamet]2 wet ! edge ) wat]1 put a teaspoonful ( compote or any k9d ( sweetmeat on "o side ( x1 !n fold ! pa/e 9 two1 s z to cov] ! sweetmeat2 p9* ! pa/e ar\nd to cause x to adh]e1 9 ord] to envelop ! sweetmeat2 y h !n a cake ( a semicircul> %ape4 ,glaze ) egg1 bake 9 a quick ov51 du/ ) sug>1 & s]ve4 ,galette du ,gymnase4--,make puff-pa/e ) half a p\nd ( butt] to a p\nd ( fl\r1 & :5 done z direct$1 knead x4 ,!n roll x d[n to ! ?ickness ( ab\t "o-f\r? ( an in*1 cut x 9 /rips ( any l5g? & ab\t an in* & a half wide1 glaze ) egg1 bake 9 a quick ov51 ab\t #dbj deg4 ,fahr4 ,! two ends ( ! /rips may be br\ght toge!r & jo9$1 =m+ a cr[n4 ,! same galette is made ) trimm+s ( puff-pa/e1 knead$ & roll$ z above4 ,fan*onnettes4--,^! are made ) ! same puff-pa/e z ! galette above2 !n cut x 9 r\nd pieces1 place !m on small m\lds1 fill !m ) any k9d ( sweetmeats & frangipane1 ) almonds1 half ( ea*2 bake1 du/ ) sug>1 & s]ve4 ,in/ead ( frangipane1 spread rais9s ov] ! sweetmeats1 or almonds1 peanuts1 hazel-nuts1 etc41 all cut 9 small /rips1 l5g?wise2 y make !n an inf9ite numb] ( diff]5t small cakes4 ,fans4--,make "s puff-pa/e ) equal weight ( fl\r & butt]1 fold & roll x d[n six times1 & put 9 a cold place4 ,leave x ( a ?ickness ( ab\t "o-qu>t] ( an in*2 cut x ) a %>p knife 9 pieces ( a rectangul> %ape1 ab\t f\r in*es long & two broad1 :i* cut aga9 9 two1 across & f "o corn] to ! o!r1 s t y make two pieces ( a "r-angl$ triangle %ape4 ,place ! pieces on _! sides 9 a bake-pan1 on _! sides1 f> ap>t1 & bake 9 a v quick ov54 ,:5 done1 du/ ) sug>1 & s]ve4 ,vol-au-v5t & b\*ees = ! day's use are bak$ e>ly 9 ! morn+4 ,!y are w>m$ 9 a sl[ ov5 j be=e fill+ !m4 ,vol-au-v5t4--,a vol-au-v5t is made ) puff-pa/e & fill$ ) oy/]s1 meat1 etc41 :5 bak$2 t is1 :5 ! cake is bak$ & empti$1 x is w>m$ 9 ! ov51 fill$1 & s]v$ w>m4 ,x is made ( an oval or r\nd %ape4 ,:5 made small x is g5]ally ( a r\nd %ape1 b :5 made r l>ge x is g5]ally ( an oval %ape4 ,:5 ! puff-pa/e is ready to be us$1 roll d[n to any ?ickness f "o-qu>t] to ?ree-qu>t]s ( an in*2 cut x ) a %>p-po9t$ knife ( ! size & %ape y wi%1 !n ) ! same knife cut :at is call$ ! cov]1 i4 e41 make a cut all ar\nd1 ab\t half an in* f ! edge or bord]1 & ab\t "o-?ird ?r\gh ! pa/e1 leav+ two-?irds ( ! ?ickness ( ! pa/e uncut4 ,?is op]ation is call$ m>k+ out ! cov]4 ,glaze ! top ( ! pa/e ) egg1 & bake x 9 a v quick ov51 ab\t #ejj deg4 ,fahr4 ,9 glaz+1 be c>eful n to glaze ! sides or all[ any egg to run on ! sides2 x w\ld prev5t ! pa/e f ris+4 ,"s draw+s may be made on ! cov] ) ! back ( a knife1 accord+ to fancy3 leaves1 = in/ance1 are v easily imitat$2 x is only necess>y to run ! knife on ! pa/e1 )\t cutt+ x4 ,:5 9 ! ov51 d n look at x = at lea/ sev5 or eight m9utes1 = 9 op5+ ! door ( ! ov5 x might cause ! pa/e to fall & ev5 aft] t "t op5 & %ut ! door quickly2 take (f :5 prop]ly bak$4 ,:5 ! ov5 is hot en\gh x takes ab\t twelve m9utes1 & ev5 less "t :5 ! vol-au-v5t is small4 ,take f ! ov5 :5 bak$1 & imm$iately run ! po9t ( ! knife all ar\nd & 9 ! same place z y did be=e be+ bak$1 :i* place is well m>k$4 ,?us y cut (f ! cov] & remove x1 !n remove also all ! unbak$ pa/e t is inside ( ! vol-au-v5t1 s t y h left :at may be call$ a %ell4 ,keep x !n till ! oy/]s or meat are ready to put 9 x4 ,ab\t five m9utes be=e ! fill+ is ready1 put ! %ell or bak$ pa/e 9 a sl[ ov5 to w>m x1 turn ! fill+ into x1 en\gh to fill x entirely2 place ! cov] on ! top1 & s]ve w>m4 ,! unbak$ pa/e remov$ f ! inside is bak$1 & makes an excell5t cake1 ?\gh n a sightly "o4 ,ano!r4--,cut a piece ( puff-pa/e ! same z = ! above "o1 t is1 ei!r r\nd or oval1 & ( ! size y wi%4 ,in/ead ( m>k+ a cov]1 glaze ! bord] ) egg4 ,x is und]/ood "h by ! bord]1 a space ab\t ?ree-qu>t]s ( an in* broad & all ar\nd x1 ! space be+ measur$ f ! edge t[>d ! c5tre4 ,!n cut a /rip ( puff-pa/e ab\t ?ree-qu>t]s ( an in* broad1 long en\gh to cov] ! place or space glaz$1 :i* /rip y put all ar\nd ! fir/ pa/e1 & y !n h a bord]4 ,! place betwe5 ! two pa/es be+ glaz$1 !y w adh]e 9 bak+4 ,!n also glaze ! upp] side ( ! bord] c>efully ) egg4 ,) a knife or =k1 prick ! pa/e1 inside ( ! bord] only1 9 t51 fifte51 or tw5ty places1 accord+ to ! size ( ! vol-au-v5t1 & 9 ord] to prev5t t "p f ris+ z mu* z x w\ld if n prick$4 ,bake 9 ! same ov5 z ! above--a v quick "o4 ,a vol-au-v5t ?us made is deep] ?an ! fir/ "o1 hav+ two ?icknesses ( pa/e4 ,g5]ally !re is little or no pa/e 7unbak$7 to remove2 hav+ prick$ ! c5tre1 x prev5ts x f ris+ & bakes x ev5ly1 b if !re is any1 remove x4 ,a cov] may be made by cutt+ a piece ( puff-pa/e ( ! size ( ! vol-au-v5t & bak+ x sep>ately4 ,x may be decorat$ ) ! back ( ! knife z ! above "o1 & made convex on ! top by bak+ x on a piece ( t94 ,x is w>m$1 fill$1 & s]v$ ! same z ! above4 ,a vol-au-v5t is fill$ ) ! foll[+3 ,) ,oy/]s4--,! quantity is accord+ to ! size ( ! vol-au-v5t4 ,blan* "o qu>t ( oy/]s4 ,put two ounces ( butt] 9 a saucepan1 set x on ! fire1 & :5 melt$ add a tablespoonful ( fl\r2 /ir1 & :5 turn+ r yell[ add also ab\t a p9t ( milk1 & ! liquor f ! oy/]s2 /ir1 & z soon z x turns r ?ick put ! oy/]s 91 tak+ c>e to h !m free f pieces ( ! %ell4 ,give "o boil1 add salt to ta/e1 two yolks ( eggs1 /ir aga91 turn into ! w>m pa/e1 place ! cov] on1 & s]ve w>m4 ,) ,lob/]4--,prep>e ! lob/] z = b\*ees1 fill ! %ell ) x1 & s]ve w>m4 ,) ,cod-fi%4--,prep>e fre% cod-fi% a la ,be*amel1 fill ! vol-au-v5t or %ell ) x1 & s]ve w>m4 ,) ,turbot4--,proce$ z = cod-fi% 9 e p>ticul>4 ,) ,eels4--,fill ! vol-au-v5t ) eels1 oy/] sauce1 or 9 p\lette1 & s]ve w>m4 ,) ,*ick54--,fill ) a *ick5 or "p ( a *ick5 9 fricassee or saute4 ,) ,liv]s & ,combs ( ,*ick54--,prep>e combs & liv]s ( *ick5 9 fricassee1 ! same z a *ick51 fill ! vol-au-v5t ) !m4 ,s]ve hot4 ,) ,sweetbreads4--,cook ! sweetbreads z direct$1 & fill ! vol-au-v5t ) !m4 ,s]ve w>m4 ,) ,veal4--,fill ! vol-au-v5t ) veal 9 blanquette1 9 rag\t1 or 9 b\rgeoise1 & s]ve4 ,x is g5]ally fill$ ) :at has be5 left ! day previ\s1 z x requires v little = a vol-au-v5t4 ,) ,bra9s4--,x may be fill$ ) bra9s ( calf1 pig1 %eep1 or veal2 prep>$ 9 p\lette1 or /ew$4 ,) ,rabbit4--,fill x ) "p ( a rabbit saute4 ,x may also be fill$ ) any o!r meat or fi%1 accord+ to ta/e1 & be+ cook$ previ\sly4 ,) ,fruits4--,fill ! vol-au-v5t ) any k9d ( /ew$ fruit1 jelly1 sweetmeats1 etc4 ,x may be only fill$1 or ! fruit may be dress$ 9 pyramid inside ( x4 ,b\*ees4--,b\*ees1 or petites b\*ees1 z !y are sometimes call$1 are small1 r\nd vol-au-v5t1 s]v$ w>m4 ,!y are also call$ b\*ees de dames & petites b\*ees4 ,roll puff-pa/e d[n to a ?ickness ( ab\t "o-qu>t] ( an in*1 cut x ) a pa/e-cutt] ( any size1 m>k ! cov]1 & bake 9 an ov5 at ab\t #dej deg4 ,fahr4 ,a good size is ab\t ?ree in*es 9 diamet]4 ,:5 cut1 take ano!r pa/e-cutt] ab\t two in*es 9 diamet]1 place x on ! piece ( pa/e2 press on x j en\gh to m>k ! place :]e x 01 b n en\gh to cut ! pa/e1 remove x & !n ! cov] is m>k$2 t is1 y h a circle on ! top ( ! pa/e1 half an in* f ! edge all ar\nd4 ,glaze ) egg & bake4 ,make "o = ea* p]son4 ,imm$iately on tak+ !m f ! ov51 cut (f ! cov] ) a %>p-po9t$ knife4 ,t is easily done2 x is only necess>y to foll[ ! m>k made ) ! pa/e-cutt]1 :i* is j z visible z be=e bak+4 ,remove ! cov] & !n c>efully take out "s unbak$ pa/e inside ( ! b\*ee1 fill ) lob/] prep>$ z direct$ bel[1 put ! cov] on1 & s]ve z w>m z possible4 ,! ,fill+4--,cut "s fle% ( boil$ lob/] 9 dice4 ,put two ounces ( butt] 9 a saucepan & set x on ! fire2 :5 melt$1 add a tablespoonful ( fl\r1 /ir = ab\t "o m9ute1 & add also bro? 7! quantity mu/ be accord+ to ! numb] ( b\*ees1 b we w give "h ! quantity necess>y = five or six b\*ees71 ab\t ?ree gills1 also salt1 pepp]1 !n ! cut lob/]2 /ir n[ & !n = five or six m9utes1 & use4 ,( ,oy/]s4--,prep>e1 fill & s]ve exactly z ! above1 except t y fill ) oy/]s prep>$ z = vol-au-v5t1 in/ead ( fill+ ) lob/]4 ,( ,cod-fi%4--,fill ! b\*ees ) cod-fi%1 prep>$ a la ,be*amel1 & s]ve w>m4 ,( ,eels4--,h "s eels prep>$ ei!r 9 p\lette or oy/]-sauce1 fill ! b\*ees1 & s]ve w>m4 ,( ,turbot4--,x is fill$ ) turbot a la creme or a la ,be*amel4 ,x may also be fill$ ) any k9d ( fi%1 prep>$ a la ,be*amel1 a la creme1 9 :ite sauce1 oy/]-sauce1 etc4 ,( ,truffles4--,cut ! :ite fle% ( a *ick5 9 dice1 prep>e x z a *ick5 saute1 us+ truffles b no mu%rooms1 fill ! b\*ees ) x & s]ve w>m4 ,( ,puree ( ,*ick51 or ,b\*ees de ,dames4--,x is fill$ ) "s puree ( *ick51 & s]v$ z w>m z possible4 ,d ! same ) a puree ( game4 ,( ,bobol9k4--,prep>e & clean twelve bobol9ks z direct$ = birds1 put a teaspoonful ( truffles1 cut 9 small dice1 9 ea* bird1 = /uff+2 sew ! incision1 & bake or roa/ ! birds4 ,put ea* bird 9 a b\*ee1 & s]ve w>m4 ,a m delicate di% _c be made4 ,! same may be done ) any k9d ( small bird4 ,b\*ees are g5]ally s]v$ on a napk9 & on a di%1 9 pyramid4 ,pate a *\x4--,weigh f\r ounces ( fl\r1 to :i* add half a teaspoonful ( sug>4 ,put two gills ( cold wat] 9 a t9 saucepan ) two ounces ( butt]1 & set x on ! fire1 /ir a little ) a wood5 spoon to melt ! butt] be=e ! wat] boils4 ,at ! fir/ boil+ ( ! wat]1 ?r[ into x ! f\r ounces ( fl\r & /ir v fa/ ) ! spoon1 hold+ ! pan fa/ ) ! left h&4 ,z soon z ! :ole is ?or\ghly mix$1 take f ! fire1 b cont9ue /irr+ = ab\t fifte5 or tw5ty seconds4 ,x takes h>dly half a m9ute f ! "t ! fl\r is dropp$ 9 ! pan to t :5 tak5 f ! fire4 ,! quick] x is done1 ! bett]4 ,:5 prop]ly done1 no?+ at all /icks to ! pan1 & by t\*+ x ) ! f+] x feels z s(t z velvet1 & does n adh]e to x at all4 ,let x /& two or ?ree m9utes1 !n mix well ) x1 by means ( a spoon1 "o egg2 !n ano!r1 & s on2 9 all f\r4 ,x takes "s "t & "w to mix ! eggs1 especially to mix ! fir/ "o1 ! pa/e be+ r /iff4 ,!y are add$ "o at a "t1 9 ord] to mix !m bett]4 ,if ! eggs are small1 add half ( "o or "o m4 ,to use only half a "o1 x is necess>y to beat x fir/4 ,let ! pa/e /& half an h\r1 /ir aga9 a little1 & use4 ,if x is left /&+ = "s "t & is f\nd r dry1 add a little egg1 :i* mix1 & !n use4 ,beignets ,s\ffles--7also call$ ,pets de ,nonne74--,make "s pate a *\x2 take a small tablespoonful ( x1 hold+ ! spoon ) ! left h&1 & ) ! =ef+] ( ! "r cause ! pa/e to fall 9 hot fat on ! fire 7see ,fry+71 turn ov] & ov] aga9 till fri$1 !n turn into a col&]1 du/ ) sug>1 & s]ve hot4 ,9 fry+1 ! pa/e w swell f\r or five times its size1 & by dropp+ x c>efully & z ne>ly ( a r\nd %ape z possible1 ! cakes w be ne>ly r\nd :5 done4 ,*\x or ,cream ,cakes4--,make "s pate a *\x3 h a butt]$ bakepan1 & drop ! pa/e ^u x 9 ! same way z y drop ! beignets above2 glaze ) egg1 & bake 9 an ov5 at ab\t #chj deg4 ,fahr4 ,:5 bak$ & cold1 make a cut on "o side1 ab\t two-?irds ?r\gh1 ! cut to be horizontal1 a little above ! middle1 !n1 by rais+ ! top a little1 fill ! cake1 :i* is holl[1 ) "o ( ! foll[+ creams3 :ipp$1 ,*antilly1 cuite1 frangipane1 or leg]e2 du/ ) sug>1 & s]ve4 ,! same1 ) ,almonds4--,blan* sweet almonds & cut !m 9 small /rips1 l5g?wise2 !n1 :5 ! *\x are 9 ! bakepan & glaz$ ) egg1 spread ! almonds all ov]1 bake1 fill1 & s]ve z ! above4 ,sa9t ,honore4--,make "s pate a *\x4 ,!n put f\r tablespoonfuls ( fl\r on ! pa/e-bo>d ) two ( sug>1 "o egg1 "o ounce ( butt]1 salt1 & a p9* ( c9namon2 mix & knead ! :ole well2 roll ! pa/e d[n to a ?ickness ( ab\t "o qu>t] ( an in* & place x 9 a bakepan4 ,put a dess]t-plate upside d[n on ! pa/e1 & cut x all ar\nd ! plate ) a knife2 remove :at is cut (f & also ! plate4 ,spread "s pate a *\x1 ab\t a teaspoonful1 all ov] ! pa/e left 9 ! bakepan1 ab\t "o-sixte5? ( an in* 9 ?ickness2 put "s ( x also 9 ! pa/ry-bag1 & by squeez+ x out1 make a bord] ) x ab\t ! size ( ! f+]2 prick ! middle ( ! pa/e 9 ab\t a doz5 places ) a =k & inside ( ! bord]2 glaze ! bord] ) egg1 & !n bake 9 an ov5 at ab\t #djj deg4 ,fahr4 ,:ile ! above is bak+1 make v small *\x 7ab\t ! size ( a mac>oon71 & bake !m also4 ,:5 bo? are bak$1 & :ile !y are cook+1 make "s creme leg]e1 fill ! inside ( ! cake ) x1 s z to imitate a sug>-loaf or m\nd1 ab\t f\r in*es 9 height1 smoo? x or scallop x ) a knife4 ,put two tablespoonfuls ( sug> & two ( wat] 9 a saucepan1 set x on ! fire1 toss ! pan occasionally to boil ev5ly1 & till x becomes l syrup4 ,d n /ir too mu*1 else x w turn :ite & some:at l molasses-c&y4 ,x is r$uc$ en\gh :51 by dipp+ 7n /irr+7 a little /ick 9 x & dipp+ x aga9 imm$iately 9 cold wat]1 ! syrup-l liquor t has adh]$ to x breaks easily & is v transp>5t4 ,x mu/ be z transp>5t z glass4 ,z soon z r$uc$ ?us1 take f ! fire & use4 ,dip ! top ( ea* small *\ 9 x1 hold+ ! *\ ) a small knife /uck 9 x2 place a piece ( c&y 7g5]ally1 sug>-plums ( v>i\s colors are us$7 on ! top ( ea* *\2 place !m ap>t & ar\nd ! creme leg]e1 & ^u ! bord] ( ! cake1 ) "o a little l>g] ?an ! o!rs on ! top ( x2 s]ve cold4 ,?is cake is z good z x is sightly4 ,eclairs4--,eclairs are also call$ petits pa9s or pr(it]olles au *ocolat4 ,eclairs au ,*ocolat4--,make "s pate a *\x z direct$ above1 & put x 9 ! pa/ry-bag ) tube ,no4 #a at ! end ( x4 ,=ce x out ( ! bag into a bak+-pan greas$ ) butt]4 ,by clos+ & hold+ up ! l>g] end ( ! bag & by press+ x d[nw>d1 x w come out ( ! tube 9 a rope-l %ape & ( ! size ( ! tube4 ,draw ! bag t[>d y :ile press+1 & /op :5 y h spread a l5g? ( ab\t f\r in*es4 ,repeat ?is op]ation till ! bak+-pan is full or till ! pa/e is all out4 ,leave a space ( ab\t two in*es betwe5 ea* cake1 z !y swell 9 bak+4 ,bake 9 an ov5 at ab\t #cgj degrees4 ,:5 bak$ & cold1 slit "o side ab\t half ?r\gh1 op5 g5tly & fill ea* cake ) ! foll[+ cream1 & !n close x4 ,cream3 put 9 a block-t9 saucepan ?ree tablespoonfuls ( sug>1 two ( fl\r1 f\r yolks ( eggs1 & mix well ) a wood5 spoon4 ,add a p9t ( milk1 little by little1 & mix+ ! :ile2 set on ! fire1 /ir cont9ually till x becomes r ?ick1 & take (f4 ,h "o ounce ( *ocolate melt$ on a sl[ fire 9 half a gill ( milk1 & mix x ) ! re/1 & use4 ,put "o ounce ( *ocolate 9 a t9 saucepan ) a teaspoonful ( wat]1 & set on a sl[ fire2 :5 melt$1 mix ) x two tablespoonfuls ( sug>1 /ir = a :ile2 t is1 till x is j ?ick en\gh to spread x ov] ! cakes1 & n liquid en\gh to run d[n ! sides4 ,a ?ickness ( ab\t "o-sixte5? ( an in* is suffici5t4 ,! cakes may ei!r be dipp$ 9 ! *ocolate or ! *ocolate may be spread ov] !m ) a knife4 ,s]ve cold4 ,eclairs au ,cafe4--,x is made exactly l ! above1 except t y mix ) ! cream ?ree tablespoonfuls ( /rong c(fee1 in/ead ( *ocolate & milk4 ,eclairs au ,!4--,x is made l ! prec$+ "o1 ) ! exception t /rong tea is us$ in/ead ( /rong c(fee4 ,eclairs a la ,vanille4--,proce$ z = ! above1 b mix a teaspoonful ( ess5ce ( vanilla 9 ! cream in/ead ( tea4 ,eclairs a l',ess5ce4--,! mean+ ( eclairs a l'ess5ce is1 t a few drops ( any k9d ( ess5ce are mix$ ) ! cream in/ead ( *ocolate & milk1 & prep>$ & s]v$ l ! o!rs4 ,eclairs aux ,fraises4--,in/ead ( fill+ ! cakes ) cream1 fill !m ) /rawb]ry-jelly1 & = ! re/ proce$ z = eclairs au *ocolat4 ,eclairs aux ,groseilles4--,made l ! above1 b fill$ ) currant-jelly4 ,d ! same ) apple1 blackb]ry1 *]ry1 grape1 pea*1 pe>1 plum1 qu9ce1 raspb]ry jelly1 etc4 ,petits ,pa9s a la ,re9e4--,eclairs are s call$ :5 fill$ ) m>malade ( pea*es 9 :i* sweet almonds *opp$ f9e h be5 mix$ previ\sly4 ,petits ,pa9s a la ,rose4--,l ! above1 & by add+ a few drops ( ess5ce ( roses to ! m>malade4 ,petits ,pa9s a l',ess5ce4--,l ! above1 ) any k9d ( ess5ce3 p9k1 violet1 g]anium1 etc4 ,biscuits 9 ,boxes4--,make "s squ>e boxes ) %eets ( :ite pap]2 fill !m ab\t two-?irds full ) ! same mixture z = lady's f+]s1 du/ ) sug>1 & bake 9 a sl[ ov52 s]ve cold4 ,) ,almonds4--,mix well toge!r ) a wood5 spoon f\r yolks ( eggs ) f\r ounces ( sug> 7pulv]iz$71 add ?ree ounces ( fl\r & mix well aga94 ,beat ! f\r :ites to a /iff fro?1 & !n h somebody to turn ! mixture into !m :ile y f9i% beat+1 & !n mix ! :ole g5tly b well4 ,x mu/ n be /irr$ too mu*4 ,h two ounces ( bitt] almonds well p\nd$1 ) a teaspoonful ( sug>1 & mix !m ) ! re/4 ,butt] small m\lds1 turn ! mixture into !m1 fill+ ab\t two-?irds full1 glaze ) egg1 du/ ) sug>1 & bake 9 an ov5 at ab\t #cjj degrees ,fahr42 s]ve cold4 ,) ,*ocolate4--,make "s biscuits l ! above1 omitt+ ! almonds1 & flavor+ !m ) a few drops ( ess5ce ( vanilla4 ,:5 cold1 glaze !m ) *ocolate1 ! same z describ$ = eclairs1 & s]ve4 ,) ,ess5ce4--,make biscuits ) almonds or )\t1 z ! above ones1 & flavor !m ) any k9d ( ess5ce1 or ) orange & lemon r9d grat$4 ,glaz$4--,:5 ! biscuits are bak$1 glaze !m ) ic+1 & s]ve cold4 ,^! are sometimes call$ biscuits a la royale4 ,( ,rheims4--,mix well 9 a b[l six yolks ( eggs ) six ounces ( sug>1 ) a wood5 spoon4 ,add & mix ) ! above five ounces ( fl\r & lemon-r9d grat$2 beat f\r :ites ( eggs to a /iff fro?1 & mix !m also ) ! re/4 ,butt] small m\lds1 turn ! mixture into !m1 & bake 9 a sl[ ov51 ab\t #cjj degrees ,fahr4 ,^! are (t5 made ( ! %ape ( lady's f+]s4 ,!y are excell5t eat5 ) w9e4 ,) ,filb]ts4--,put t5 or twelve ounces ( filb]ts or peanuts 9 a mort> ) a few drops ( orange-fl[] wat] & ab\t half ! :ite ( an egg2 :5 r$uc$ to a pa/e1 mix well ) x f\r ounces ( sift$ fl\r1 eight ounces ( f9e1 :ite sug>1 ! yolks ( two eggs well beat51 & ! :ites ( f\r eggs :isk$ to a fro?2 :5 ! :ole is prop]ly mix$1 put x into a well-butt]$ m\ld1 :i* place 9 a mod]ately-heat$ ov52 wat* x c>efully1 take out :5 cook$1 :i* is easily kn[n by ! color x assumes4 ,biscuits ) hazel-nuts1 pea*1 or o!r k]nels1 may be made 9 ! same way2 t is1 us+ !m in/ead ( filb]ts4 ,lady's ,f+]s4--,mix well toge!r ) a wood5 spoon f\r yolks ( eggs & f\r ounces ( pulv]iz$ sug>1 !n add ?ree ounces ( fl\r & mix well aga94 ,beat f\r :ites ( eggs to a /iff fro?2 h somebody to turn two tablespoonfuls ( ! mixture into ! :ites z soon z beat5 en\gh1 & :i* y mix ) ! egg-beat]1 !n turn ! re/ or ! mixture 91 mix+ g5tly ) ! wood5 spoon4 ,?is mu/ be done r quickly1 to prev5t ! :ole f turn+ liquid4 ,put ! mixture 9 ! pa/ry-bag ) t9 tube ,no4 #a at ! end ( x1 squeeze x out 9 /icks ab\t f\r in*es long into a bak+-pan slightly butt]$ & du/$ ) fl\r1 or on a piece ( pap] plac$ 9 ! bottom ( ! pan2 !n du/ !m ) sug>1 & bake 9 a r sl[ ov54 ,!y mu/ n *ange 9 ! ov51 t is1 !y mu/ n spread or swell1 %[+ t ! ov5 is too hot or too sl[1 or t ! mixture has n be5 prop]ly prep>$4 ,!y mu/ be l small /icks1 r\nd on ! upp] side & flat und]nea?4 ,!y are sometimes call$ biscuits a la cuill]4 ,!y are us$ to make a ,*>lotte ,russe1 or eat5 ) w9e4 ,cakes4--,almond4--,blan*1 sk91 & p\nd well "o ounce ( sweet almonds & ! same ( bitt] ones1 :i* y mix ) eight ounces ( pulv]iz$ sug>1 six ( fl\r1 two eggs1 a tablespoonful ( br&y or rum1 & a p9* ( sug>4 ,:5 ?or\ghly mix$1 add five yolks ( eggs1 mix & /ir = five m9utes1 !n add also & mix half a p\nd ( melt$ butt]4 ,turn ! mixture 9 small m\lds1 well butt]$1 & bake 9 a r sl[ ov54 ,"s almonds cut 9 small pieces may be spread ov] j be=e bak+2 or1 :5 bak$1 "s ic+ may be spread ov]4 ,s]ve cold4 ,?is is also call$ ,nantais cake4 ,in/ead ( almonds1 use filb]ts1 hazel-nuts1 currants1 peanuts1 or rais9s4 ,f\rre4--,?is is made ) puff-pa/e & cream1 or puff-pa/e & diff]5t mixtures plac$ inside ( x1 su* z ,pi?ivi]s cake & fruit-pies4 ,an*ovy4--,knead f\r ounces ( fl\r ) two ounces ( butt]1 a little salt1 & a little wat]4 ,clean f\r an*ovies & put !m 9 v9eg> = five m9utes2 !n cut !m 9 small pieces1 put !m 9 a b[l1 & cov] !m ) sweet-oil2 leave !m ?us t5 m9utes4 ,roll ! pa/e ?91 !n place a little m ?an half ( x on a t>t-di%1 rais+ x all ar\nd ) ! ?umb & =ef+]2 cov] ! pa/e ) ! an*ovies1 & ^! ) ! rema9d] ( ! pa/e1 aft] hav+ cut x 9 squ>e pieces2 spread "s ( ! oil 9 :i* 7 ! an*ovies on x1 bake 9 a w>m ov51 ba/e n[ & !n ) a little ( ! oil1 & s]ve w>m4 ,apple4--,/ew eight or t5 apples & ma% !m ?r\gh a sieve4 ,put !m 9 a saucepan ) ab\t two ounces ( butt] & eight ( sug>1 set on ! fire = five m9utes1 take (f1 let cool1 & !n mix ) x five or six eggs1 "o aft] ano!r4 ,turn ! mixture into a butt]$ m\ld1 :i* y place 9 a pan ( boil+ wat]1 !n boil sl[ly ab\t half an h\r1 turn ov] a di%1 & s]ve w>m or cold4 ,h>d4--,put half a p\nd ( fl\r on ! pa/e-bo>d & make a hole 9 ! middle2 put into x ?ree ounces ( pulv]iz$ sug>1 ?ree ounces ( butt]1 two eggs1 a p9* ( c9namon1 a few drops ( ess5ce1 & knead ! :ole well1 du/ ! bo>d ) fl\r1 roll ! pa/e d[n to a ?ickness ( ab\t "o-f\r? ( an in*1 cut x 9 pieces ) a pa/e-cutt]1 ( any %ape2 beat "o egg ) a teaspoonful ( sug> & glaze ! pieces ) x2 ) a piece ( wood draw leaves or fl[]s on ea*1 & bake 9 an ov5 at ab\t #cfj degrees ,fahr4 ,!y are eat5 cold at tea4 ,heavy or ,gateau de ,plomb4--,proce$ z above ) "o p\nd ( fl\r1 a p9* ( salt1 "o ounce ( sug>1 f\r yolks ( eggs1 "o p\nd ( butt]1 half a p9t ( cream2 :5 roll$ d[n z above1 fold 9 two or f\r1 & roll d[n aga92 repeat ! process f\r times4 ,!n place x 9 a bakepan & put 9 a hot ov54 ,s]ve cold at tea4 ,milanais4--,put "o p\nd ( fl\r on ! pa/e-bo>d & make a hole 9 ! middle1 9 :i* y put half a p\nd ( butt]1 same ( sug>1 two eggs1 a p9* ( salt1 & a qu>t] ( a gill ( rum4 ,mix & knead to a r /iff d\gh ) cold wat]4 ,spread x & roll x d[n to a ?ickness ( ab\t "o-eigh? ( an in*4 ,glaze x ) egg1 du/ ) sug> & bake 9 a r quick ov54 ,:5 cold1 cut x 9 two1 spread "s compote ( pea*es or ( apricots on "o half1 put ! o!r half ov] x1 cut 9 pieces accord+ to fancy1 & s]ve4 ,rum ,cakes4--,^! are made ) sponge cake cut ) a pa/e-cutt]1 "s sweetmeats or jelly is plac$ on ! middle1 !n x is du/$ ) pulv]iz$ sug>1 wat]$ ) rum1 & !n plac$ 9 ! ov5 = ab\t two m9utes4 ,^! cakes h sev]al names1 accord+ to ! k9d ( sweetmeat us$4 ,sav>94--,put "o p\nd ( fl\r on ! pa/e-bo>d & make a hole 9 ! middle2 put into x f\r ounces ( sug>1 & make a hole aga92 !n put 9 ! middle f\r eggs1 twelve ounces ( butt]1 "o & a half gills ( milk2 mix & knead ! :ole well2 !n mix aga9 9 ! :ole f\r ounces ( leav5 prep>$ z direct$2 butt] a m\ld1 du/ x ) sweet almonds *opp$2 put ! mixture 9 x2 put 9 a w>m place 7ab\t #gh degrees ,fahr47 to rise1 & bake 9 an ov5 at #dcj degrees ,fahr4 ,x w take ab\t two & a half h\rs to rise4 ,! m\ld mu/ n be fill$1 else x w run ov] 9 ris+4 ,sauce = ,sav>94--,put f\r ounces ( sug> & half a p9t ( cold wat] 9 a block-t9 saucepan1 set x on ! fire & boil till r$uc$ ab\t "o-?ird2 !n add f "o-half to "o gill ( rum 7accord+ to ta/e71 give "o m boil1 & turn ov] ! cake4 ,ba/e ! cake ) ! sauce till ! :ole is absorb$ by x4 ,s]ve w>m or cold4 ,sponge ,cake4--,mix well toge!r 9 a b[l six yolks ( eggs ) f\r ounces ( sug>2 add f\r ounces ( fl\r & mix aga91 add also a few drops ( ess5ce1 !n :isk six :ites ( eggs to a /iff fro? & mix !m aga9 ) ! re/4 ,butt] a m\ld1 put ! mixture into x1 n fill+ x m ?an two-?irds full1 & bake 9 an ov5 at ab\t #cbj degrees4 ,sponge cake may be cut 9 pieces & us$ to make a ,*>lotte ,russe1 in/ead ( lady's f+]s4 ,apple ,dumpl+s4--,qu>t]1 peel1 & core ! apples1 & cut !m 9 pieces1 !n envelop !m 9 puff-pa/e ) beef-suet1 boil till ?or\ghly done1 & s]ve w>m ) sug>1 or ) apple or w9e sauce4 ,x may also be s]v$ ) sauce = pudd+s4 ,buck:eat ,cakes4--,make a k9d ( ?9 d\gh ) tepid wat]1 yea/1 buck:eat fl\r1 & a little sug> & salt1 let rise1 & fry ) butt]4 ,s]ve hot ) sug>1 or molasses1 or butt]4 ,corn ,cakes4--,mix well 9 a b[l two eggs ) two ounces ( melt$ butt]1 a p9t ( corn-meal1 salt & sug> to ta/e4 ,:ile mix+ set milk on ! fire1 & z soon z x rises1 turn x into ! mixture1 little by little1 /irr+ & mix+ ! :ile1 & till x makes a k9d ( ?ick d\gh4 ,butt] well a %all[ bakepan1 put ! mixture into x1 & bake4 ,crull]s4--,mix well toge!r & "w ) a wood5 spoon1 9 a b[l1 "o egg ) two ounces ( melt$ butt] & half a p\nd ( pulv]iz$ sug>2 !n add salt1 c9namon1 nutmeg1 a few drops ( ess5ce1 & "o p\nd ( fl\r1 & mix aga92 add also milk1 little by little1 /irr+ & mix+ at ! same "t1 en\gh to make a ?ick batt]4 ,divide ! mixture 9 p>ts & fry 9 hot fat4 7,see ,fry+47 ,d\ghnuts4--,mix well toge!r 9 a b[l f\r eggs ) half a p\nd ( sug>1 add two or ?ree ounces ( melt$ butt] & mix aga91 !n mix ) ! :ole1 ab\t "o p\nd ( fl\r & boil$ milk en\gh to make a r ?ick d\gh1 season & mix well ) ! :ole1 nutmeg1 c9namon1 & a few drops ( ess5ce4 ,cut 9 fancy pieces ) a knife or pa/e-cutt]1 & fry 9 hot fat4 7,see ,fry+47 ,du/ ) sug>1 & s]ve hot4 ,muff9s4--,mix well toge!r on ! pa/e-bo>d "o p\nd ( fl\r & ?ree eggs1 !n add & mix aga9 milk en\gh to make a ?9 d\gh1 a little yea/ & salt4 ,put away to rise2 divide 9 p>ts & bake4 ,p\nd ,cake4--,take a l>ge b[l & put 9 x "o p\nd ( melt$ butt] & "o p\nd ( pulv]iz$ sug>1 & mix ! two ?or\ghly toge!r ) a wood5 spoon2 !n add & mix well also ) !m1 ?ree eggs previ\sly beat5 ) a saltspoonful ( nutmeg & c9namon1 half ( ea*4 ,:5 ! eggs are mix$1 add also half a p\nd ( fl\r1 mix well aga92 !n add six well-beat5 eggs1 & mix2 !n ano!r half p\nd ( fl\r1 a few drops ( ess5ce ( rose1 half a gill ( ,%]ry w9e1 a liquor-glass ( br&y1 f\r ounces ( citron1 & half a p\nd ( comfit$ fruit1 *opp$ f9e4 ,beat & mix z well z possible4 ,butt] a m\ld1 du/ x ) f9e bread-crumbs1 turn ! mixture into x1 & bake 9 a w>m b n quick ov54 ,x takes ab\t two & a half h\rs to bake4 ,z soon z cold1 s]ve x4 ,x may be glaz$ ) sug>1 or sug> & :ite ( egg4 ,%ort ,cake4--,cut puff-pa/e1 made ) a p\nd ( fl\r & six or eight ounces ( butt]1 9 squ>e or r\nd pieces1 bake2 :5 cold1 spread sweet5$ /rawb]ries on1 !n cov] ) ano!r cake1 spread /rawb]ries aga9 on x1 etc4 ,/rawb]ry-jelly may be us$4 ,plum4--,mix well 9 a vessel a p\nd ( sug> ) a p\nd ( butt]1 & !n aga9 ) eight eggs1 "o at a "t1 also half a p\nd ( rais9s1 half a p\nd ( fl\r1 a little rum1 & a little yea/4 ,l9e a m\ld ) butt]$ pap]1 turn ! mixture into x1 n fill+ x m ?an two-?irds full1 place x 9 a w>m b n quick ov5 = ne>ly two h\rs1 remove ! m\ld1 & s]ve hot or cold4 ,tea ,cake4--,put half a p\nd ( fl\r on ! pa/e-bo>d1 & 9 ! middle ( x a p9* ( salt1 half an ounce ( sug>1 two eggs1 f\r ounces ( melt$ butt]1 & cold wat] en\gh to make a r /iff pa/e4 ,knead well1 roll d[n to ab\t a qu>t] ( an in* 9 ?ickness2 cut x 9 pieces ) a knife or pa/e-cutt]2 moi/5 ! top ) wat] by means ( a bru%1 du/ ) sug>1 & bake 9 an ov5 at ab\t #cgj degrees ,fahr4 ,s]ve cold4 ,vi5nois4--,make "s biscuits 9 boxes1 & :5 cold1 cut (f a little piece on ! top1 9 ! c5tre1 :i* place y fill ) pea*es or apricots 9 compote2 put two toge!r2 s]ve cold4 ,) ,jelly4--,proce$ z above 9 e p>ticul>1 us+ currant or raspb]ry jelly in/ead ( compote4 ,,meat-,,pies4 ,pates de ,vi&e4--,meat-pies are made 9 m\lds )\t bottoms & :i* op5 9 two1 or are made ( two pieces jo9$ & fa/5$ toge!r ) two pieces ( wire4 ,! size ( ! m\ld & t ( ! pie are accord+ to ta/e4 ,a pie may be made & fill$ ) a re$-bird1 or ) a quail1 or a p>tridge1 or prairie-*ick51 or ) a doz5 ( !m4 ,we w give ! receipt = "o prairie-*ick54 ,pate ( ,game4--,bone a prairie-*ick5 z direct$ = birds1 & cut x 9 ab\t half a doz5 slices or pieces4 ,grease ! m\ld ) butt] & put x 9 a bak+-pan4 ,put "o p\nd ( fl\r on ! pa/e-bo>d & make a hole 9 ! middle2 place 9 x six ounces ( butt]1 "o egg1 a p9* ( salt1 & ab\t "o gill & a half ( cold wat]1 & knead ! :ole well4 ,roll x d[n to a ?ickness ( ab\t "o-qu>t] ( an in*1 & ( a rectangul> %ape2 fold 9 two1 & roll d[n aga94 ,repeat ?is f six to tw5ty times2 t is1 till ! pa/e is s(t4 ,! la/ "t roll x d[n to a ?ickness ( "o-?ird ( an in*1 & give x z r\nd a %ape z possible4 ,du/ ! upp] side slightly ) fl\r1 fold 9 two 9 ?is way3 turn ! side f>!/ f y on ! o!r1 s t ! side ( ! pa/e ne>e/ to y w be some:at r\nd1 & ! opposite "o w be /raight4 ,by pull+ ) ! h&s ! two ends ( ! /raight side t[>d y1 x w make x some:at r\nd also2 !n1 take hold ( ! pa/e exactly 9 ! places :]e y 7 pull+2 put x 9 ! m\ld ) ! side ne>e/ to y on ! top2 op5 x g5tly1 & ) ! h&s spread x s t ! bottom & sides ( ! m\ld w be p]fectly l9$ ) x4 ,) a %>p knife cut ! pa/e ev5 ) ! top ( ! m\ld4 ,l9e ! sides ( ! pa/e ) ?9 slices ( fat salt pork4 ,mix 9 a b[l "o p\nd & a half ( sausage-meat ) two eggs1 salt1 pepp]1 a p9* ( c9namon & "o ( nutmeg2 place a lay] ( ?is mixture ab\t half an in* ?ick on ! bottom ( ! pa/e2 !n a lay] ( ?9 slices ( fat salt pork2 "o ( slices ( prairie-*ick52 aga9 a lay] ( sausage-meat1 "o ( salt pork1 etc41 lay] ^u lay]1 till ! m\ld is ne>ly full1 f9i%+ ) a lay] ( sausage-meat1 & giv+ to ! top ( ! pate a convex =m1 b leav+ a space ( ab\t half an in* unfill$ all ar\nd1 s t ! top ( ! pate w be ab\t "o in* high] ?an ! sides1 & half an in* high] ?an ! sides ( ! m\ld & pa/e4 ,! cov] ( ! pate is made ) ! same pa/e z ! bottom & sides1 or ) puff-pa/e4 ,roll ! pa/e d[n to a ?ickness ( ab\t "o-eigh? ( an in*4 ,glaze ! sides ( ! pa/e 9 ! m\ld ) egg2 t is1 ! space 7half an in*7 left unfill$2 put ! pa/e = ! cov] on ! pate2 press x g5tly aga9/ ! o!r pa/e ) ! f+]s 9 ord] to cause ! two pa/es to adh]e2 ) a %>p knife cut (f ! pa/e ev5 ) ! m\ld4 ,make a hole 9 ! middle & on ! top ( ! cov] ab\t "o in* 9 diamet]2 cut five pieces ( pa/e ab\t ?ree in*es squ>e1 du/ !m slightly ) fl\r2 place !m "o ^u ano!r on y\r left ?umb1 keep+ x erect2 !n ) ! "r h& take hold ( ! pieces1 br++ ! edges toge!r s t ! top w =m a ball2 ) a %>p knife make two cuts across & ?r\gh ! five pieces2 =m a k9d ( /em z if y 7 to imitate a mu%room ) ^! pieces1 & plant ! /em 9 ! hole2 :5 bak$ x looks l a fl[]4 ,glaze ! cov] ) egg2 cut /rips ( pa/e 9 diff]5t %apes ) a knife or pa/e-cutt]1 place !m on x accord+ to fancy1 & bake 9 an ov5 at ab\t #cij degrees ,fahr4 ,! /rips ( pa/e may also be glaz$ ) egg4 ,x w take ab\t two h\rs to bake4 ,z soon z cold1 cut ! cov] all ar\nd & remove x2 fill ! empty places ) meat or calf's-foot jelly & put x on ! di%4 ,*op "s ( ! same jelly1 put "s all ar\nd x & on ! top2 cut "s ( x also 9 fancy %apes ) a knife or pa/e-cutt]2 place x all ar\nd ! di% & on ! top ( ! pate1 & s]ve4 ,! cut foll[+ repres5ts a pla9 pie2 t is1 )\t any decoration1 & imm$iately aft] hav+ remov$ ! m\ld4 ,illu/ration ,ano!r1 or ,rabbit-,pie4--,*op v f9e & sep>ately "o p\nd ( veal1 "o ( beef1 "o ( lean fre% pork1 ?ree ( rabbit or h>e1 & ?ree ( fat fre% pork4 ,mix ! :ole well toge!r & season ) salt1 pepp]1 c9namon1 cloves1 & nutmeg1 all grat$ or 9 p[d]4 ,l9e a m\ld ) pa/e z direct$ above1 put a lay] ( ! mixture 9 ! m\ld ab\t "o in* ?ick1 place on x slices ( truffles1 if h&y & lik$2 !n ano!r lay]1 truffles1 etc41 till ! m\ld is full4 ,if fill$ )\t truffles1 x is n necess>y to put lay] aft] lay]4 ,cov] also z above1 & bake 9 a mod]ately heat$ ov51 ab\t #cbj degrees ,fahr4 ,x takes f five to six h\rs to bake4 ,ano!r1 or ,prairie-*ick5 ,pie4--,sk9 a prairie-h5 7or sev]al7 & bone x4 ,x is n necess>y 9 bon+ x = a pie to proce$ z direct$ = bon$ turkey1 b m]ely to remove all ! bones 9 ! easie/ & quicke/ mann]2 y _c spoil ! fle%1 z x is to be *opp$4 ,weigh ! fle% :5 free f bones & sk94 ,weigh z mu* ( ea* ( ! foll[+3 ham1 salt pork1 & calf's liv]4 ,grate ! salt pork & *op ! ?ree o!rs v f9e1 & !n p\nd ! :ole4 ,season ) salt1 pepp]1 cloves & nutmeg1 bo? grat$1 a p9* ( c9namon & *opp$ p>sley2 mix ) ! :ole two or ?ree eggs1 "o at a "t1 9 ord] to mix bett]4 ,l9e a m\ld ) pa/e z direct$ above2 l9e ! pa/e ) ?9 slices ( salt pork1 fill x ) ! mixture1 & cov]1 bake1 f9i%1 & s]ve exactly ! same z ! prec$+4 ,= two prairie-h5s x w require ab\t ?ree h\rs to bake4 ,slices ( truffles may also be us$2 !y are mix$ at ! same "t ) ! eggs & season+s4 ,) ,cold ,meat4--,:5 ! pa/e is plac$ 9 ! m\ld z direct$ above1 l9e x ) ?9 slices ( salt pork1 !n put a v ?9 lay] ( sausage-meat1 prep>$ also z above1 !n fill ) but*]'s meat1 p\ltry1 & game1 hav+ previ\sly remov$ all ! bones1 & cut ! meat 9 /rips2 ! great] ! v>iety1 ! bett] ! pate4 ,put a little ( ea* k9d ( meat us$ 9 a mort>1 say f "o ounce to a p\nd1 ) p>sley1 ?yme1 bay-leaf1 salt & pepp]2 p\nd ! :ole well & !n mix ) "o egg1 half a gill ( :ite w9e1 or a liquor-glass ( br&y1 to e p\nd ( meat4 ,fill ! holl[ places ) ! mixture1 to :i* y may add a little gravy or bro? if x is n liquid en\gh4 ,place ?9 slices ( salt pork on ! top1 cov] ) pa/e z describ$ above1 cook & s]ve z above also4 ,meat-pies1 z se5 above1 are made ) e k9d ( meat2 ) "o or sev]al k9ds at ! same "t1 accord+ to ta/e4 ,w9es & liquors may be us$1 x is only a matt] ( ta/e4 ,! cov] may be plac$ ) only a hole 9 ! c5tre1 in/ead ( decorat+ x4 ,by us+ 9 turn but*]'s meat1 p\ltry1 & game1 an inf9ite numb] ( diff]5t pates c easily be made4 ,t]r9es 7,t]re51 or ,ture574--,a t]r9e diff]s f a meat-pie 9 ?is1 t in/ead ( us+ a t9 or brass m\ld & l9+ x ) pa/e1 a t]r9e 7,fr5* ^w = t]re57 is us$1 & is only l9$ ) ?9 slices ( salt pork1 & clos$ ) its cov]4 ,x is fill$1 cook$1 & s]v$ 9 ! same way z a meat-pie4 ,timbale4--,! "n timbale is giv5 to a meat-pie :5 made 9 a /raight t9 m\ld1 l9$ z a t]r9e1 & cov]$ ) a t9 cov]4 ,a t]r9e or timbale keeps long] 9 w9t] ?an ! pie4 ,pa9s de ,gibi] 7,pa9s ( ,game74--,?is means1 loaves ( game4 ,x is a t]r9e made ) any k9d ( game1 ( "o or ( sev]al k9ds1 ) ! exception t birds are bon$ & fill$ 7see ,directions = ,bon+71 be=e plac+ !m 9 ! t]re52 also1 be=e cov]+ ! t]re51 place a piece ( butt]$ pap] all ar\nd1 s z to h x z ne>ly air-tight z possible :5 cov]$4 ,bake z above1 & z soon z out ( ! ov5 remove ! cov]2 put a piece ( t91 %eet-iron1 or wood on ! top1 l>ge en\gh to cov] ! meat1 b n ! bord] ( ! t]re54 ,place "s weight on x 9 ord] to press ! meat d[n1 & leave ?us ov] night4 ,! weight & piece ( t9 are remov$1 ! t]re5 is wip$ clean1 ! cov] plac$ on x1 & x is !n s]v$1 or s]v$ on a di%4 ,x keeps v well 9 w9t] "t1 & _m are import$ f ,europe1 especially ^? made l ! foll[+3 ,ano!r4--,cut f\r ounces ( boil$ beef-tongue & "o p\nd ( truffles 9 l>ge dice4 ,put ab\t two ounces ( salt pork 9 a fry+-pan on ! fire1 & :5 fri$1 add ab\t six ounces ( ! fle% ( prairie-h51 cut 9 pieces1 f\r prairie-h5s' & f\r *ick5 liv]s1 eight 9 all2 /ir1 & :5 turn+ r br[n1 add also *opp$ p>sley1 salt1 & pepp]2 /ir aga9 = two or ?ree m9utes1 & take (f4 ,put 9 a mort> "o p\nd ( fle% ( prairie-h51 bak$ & *opp$2 "o p\nd & a qu>t] ( fat salt pork1 & ab\t f\r ounces ( panade4 ,p\nd ! :ole well & put x 9 a l>ge b[l4 ,!n p\nd well also ! six ounces ( prairie-h5 fle% & eight liv]s ) twelve yolks ( eggs & a w9e-glass ( ,madeira w9e1 & put 9 ! b[l also4 ,add to x ! tongue & truffles1 & mix ! :ole well1 add+ game-gravy1 or meat-gravy if m h&y1 ab\t a gill ( x1 season to ta/e ) salt1 pepp]1 nutmeg1 & cloves1 grat$4 ,bay-leaf & ?yme1 well p\nd$1 may also be us$1 if lik$4 ,aft] be+ p\nd$1 ! :ole may be ma%$ ?r\gh a sieve1 b x is really n necess>y4 ,!n place ! mixture 9 "o1 two1 or ?ree t]r9es1 cook1 & s]ve z above4 ,ano!r4--,take ! fle% ( six prairie-h5s :5 cook$1 & p\nd x well4 ,p\nd also eight liv]s1 fri$2 f\r ( prairie-h5s & f\r ( *ick5s2 put fle% & liv]s 9 a saucepan ) gravy1 set on a sl[ fire1 & z soon z w>m1 add to x1 little by little1 & /irr+ cont9ually1 ab\t ?ree-f\r?s ( its volume ( good butt]4 ,:5 all ! butt] is 91 take f ! fire1 mix "o p\nd ( truffles cut 9 dice ) x2 put ! mixture 9 "o or m t]r9es2 cov]1 bake1 & s]ve z above4 ,t]r9es & pa9s are sometimes made ) p\ltry1 & 9 ! same way z ^? ( game4 ,fi%-,pies4--,^! are made 9 ! same way z meat-pies1 us+ cook$ fi% in/ead ( meat1 b putt+ fi% only inside ( ! pa/e4 ,:5 done x is fill$ ) c\lis ( fi% in/ead ( jelly4 ,s]ve z a meat-pie4 ,! fi% mu/ be free f bones4 ,fruit-,pies4--,pies are made ) pa/e & fruit or vegetables4 ,! "u-pa/e may be made ( trimm+s ( puff-pa/e1 or ( ! pa/e h]eaft] describ$1 b ! top is always made ( puff-pa/e4 ,! pa/e on ! top may cov] ! fruit entirely1 or x may be only /rips runn+ across1 accord+ to ta/e & fancy4 ,! fruit is us$ raw or cook$ previ\sly1 accord+ to k9d2 if x requires long] cook+ ?an ! pa/e1 or if x requires to be mix$ or ma%$1 x mu/ be cook$ previ\sly4 ,"u-,pa/e4--,put "o p\nd ( fl\r on ! pa/e-bo>d ) six ounces ( butt] 9 ! middle ( x2 also two ounces ( sug>1 two eggs1 & cold wat] en\gh to make an ord9>y pa/e1 nei!r too /iff nor too s(t4 ,roll ! pa/e d[n to a ?ickness ( "o-eigh? ( an in*1 spread x on a t9 di% or bakepan1 butt]$ slightly1 raise ! bord]s a little or place a /rip ( puff-pa/e all ar\nd x2 put ! fruit 9 ! middle1 !n cov] ) a ?9 piece ( puff-pa/e or place /rips ( x only ov] ! fruit1 & bake 9 a r quick ov51 ab\t #cij degrees ,fahr4 ,! /rips ( pa/e are cut ) a pa/e-cutt] 7ca/]-l7 & plac$ across2 "o /rip may also be plac$ all ar\nd4 ,:5 trimm+s ( puff-pa/e are us$ = ! "u-pa/e1 :5 plac$ on ! t9 or bake-pan1 prick x 9 ab\t a doz5 places ) a =k to prev5t x f ris+4 ,to place a bord] ar\nd ! pa/e1 y h only to cut a /rip ( x ab\t half an in* wide1 wet ! pa/e ) wat] by means ( a bru%1 t is1 ! edge or place :]e y are go+ to put x2 !n take hold ( ! /rip1 place "o end ( x on ! pa/e & run x all ar\nd till y meet ! end1 cut x (f & /ick ! two ends toge!r by wett+ !m also4 ,:5 ! bord] is plac$1 !n put ! fruit 9 ! middle2 if ! fruit is n cook$1 x mu/ be mix$ ) sug> & ess5ce1 or c9namon1 or nutmeg1 accord+ to k9d1 if cook$1 t is1 /ew$1 or 9 compote or 9 jelly1 x is sweet5$ & flavor$4 ,! foll[+ are us$ to make pies3 apples1 apricots1 *]ries1 currants1 blackb]ries1 cranb]ries1 gooseb]ries1 grapes1 mulb]ries1 oranges1 pea*es1 pe>s1 p9e-apples1 plums1 qu9ces1 raspb]ries1 lemon1 rhub>b1 prunes1 :ortleb]ries1 etc4 ,x is bett] to /one ! fruit be=e us+ x4 ,pies are decorat$ 9 ! ?ree foll[+ ways3 #a4 ,:5 y use cook$ fruit1 put a ?9 lay] ( rice 7prep>$ z = croquettes7 on ! pa/e1 !n a lay] ( /ew$ fruit2 !n ! /rips ov]1 & bake4 ,two or ?ree lay]s ( ea* may be us$4 #b4 ,:5 bak$1 spread ov] ! pie "s syrup ( apples1 ( pe>s1 or syrup = compotes4 #c4 ,j be=e s]v+1 spread "s creme leg]e on ! top1 ta/efully & fancifully1 by means ( a pap] funnel1 or ) ! pa/ry-bag4 ,t>ts & ,t>telettes4--,^! are small pies4 ,in/ead ( us+ a t9 di% or a bakepan1 y use small t9 m\lds1 su* z = madele9es1 & proce$ exactly z = pies4 ,m9ce-,pie4--,e ?+ us$ to make a m9ce-pie is *opp$ f9e1 & ! spices are us$ 9 p[d]4 ,prep>e pa/e z direct$ = meat-pies1 & make x ei!r ) or )\t m\ld4 ,proportions3 to ?ree p\nds ( beef add six p\nds ( beef-suet1 "o p\nd ( currants1 "o ( prunes1 "o ( rais9s1 & "o ( apples1 ! r9d ( two lemons1 two ounces ( citron1 & "o p\nd ( any k9d ( comfit$ fruit2 nutmeg1 mace1 c9namon1 cloves1 & sug> to ta/e2 also w9e or br&y1 or bo?1 to ta/e4 ,bake 9 a mod]ately heat$ ov54 ,! fruits may be us$ c&i$ or fre%1 ! apples fre% or dri$1 x is a matt] ( ta/e4 ,tw5ty k9ds ( fruits & meat may be us$ z well z ?ree or f\r2 !re are no rules to make a m9ce-pie1 s9ce its comp\nds are n us$ to be ta/$ at all sep>ately1 b z a :ole4 ,pot-,pie4--,make a pa/e ) "o p\nd ( fl\r1 two ounces ( butt]1 two ounces ( beef-suet 7! latt] prep>$ z direct$ = puff-pa/e71 a little salt & wat]1 en\gh to make a r /iff pa/e2 roll x d[n to a ?ickness ( ab\t a qu>t] ( an in* & fold x 9 ?ree & roll d[n aga92 repeat ! process half a doz5 times1 ! la/ "t leav+ x roll$ d[n & ( ! ?ickness above m5tion$4 ,l9e ! sides ( a pot ) x1 lay slices or /rips ( salt pork on ! bottom ( ! pot1 !n fill x ) /rips ( meat1 any & e k9d 7slices ( potatoes may be add$1 if lik$72 season ) salt1 pepp]1 nutmeg1 & c9namon2 fill ) wat] or bro?2 cov] ) "s ( ! same pa/e2 cov] ! pan & boil g5tly till done4 ,:5 ! cov] ( pa/e is laid on1 make a hole 9 ! c5tre to let ! /eam out1 & to fill up ) wat] or bro? if x boils away4 ,run a %>p-po9t$ knife or a skew] ?r\gh1 to asc]ta9 :5 done4 ,s]ve w>m4 ,proce$ z above ei!r = but*]'s meat1 *ick51 & o!r dome/ic f[ls1 or game4 ,pudd+s4--,pudd+s are made ( sev]al mat]ials & 9 a hundr$ diff]5t ways4 ,"s are cook$ by boil+1 o!rs are bak$1 & "s are bo? boil$ & bak$4 ,pudd+s = inhabitants ( cities ought to be made z light z possible4 ,= p]sons work+ outside & at manual labor1 x does n matt]1 because _! food passes ?r\gh ! sy/em 9 a %ort "t4 ,x is v well kn[n t ! poor] class ( ,am]icans eat too mu* pudd+ & pie4 ,_m d x = economy1 o!rs = conv5i5ce4 ,! =m] are mi/ak51 & ! latt] are blamable4 ,pudd+s & pies co/ m 9 ! end ?an meat prop]ly & c>efully prep>$4 ,we d n mean to d away ) !m entirely1 b we advise e "o to d ) pudd+s z ) e ?+ else1 use1 b d n abuse4 ,pies1 cakes1 & sweetmeats1 are univ]sally kn[n to be poison+ to *ildr51 & ! mo!rs :o give !m are consci\s t !y are pur*as+ ! mom5t>y smile ( satisfaction at ! risk ( aft]-sickness1 & p]haps ( incurable disease4--,pet] ,p>ley4 ,! above ne$s no comm5t>y2 we only recomm5d x to ! consid]ation ( "y mo!rs4 ,= ,conv5i5ce4--,we h tak5 ! tr\ble to put que/ions ab\t x to ov] ?ree hundr$ mo!rs1 wives ( me*anics or ( employes at a comp>atively small sal>y1 & we are sorry to say1 t m ?an n9ety p] c5t4 gave u ab\t ! same answ]--!y make & cook cakes 9 "o day1 en\gh to fe$ ! :ole family = ?ree days1 to save ! tr\ble ( cook+ e day4 ,we _c see :]e ! tr\ble c be = a good wife & "m to prep>e h] husb& & *ildr5's d9n]4 ,pudd+-eat+ is an ,engli% cu/om2 b1 be=e foll[+ a cu/om ( ano!r c\ntry1 p ought to consid] if t cu/om or fa%ion 7:atev] x is7 has n be5 introduc$ into t c\ntry by necessity1 :i* is ! case ( pudd+-eat+ 9 ,engl& & 9 "s p>ts ( ,holl&4 ,9 ,engl&1 :]e ! fog is ne>ly p]petual1 ! /oma* requires to be fill$ ) some?+ heavy1 some?+ t w /ay !re till ! next meal1 & v (t5 long] ?an t4 ,x is well kn[n t 9 ,engl& f>m h&s1 or o!r p]sons work+ 9 ! op5 air1 eat six times a day1 & h pudd+ at lea/ ?ree times2 !y dr9k home-brew$ be]1 :i* is v heavy1 & v ri* also4 ,let anyone "h1 9 ?is pure1 cle> atmosph]e1 eat six times a day1 h pudd+ ?ree times1 ) a p9t ( home-brew$ be] e "t1 & see h[ he w feel 9 ! ev5+4 ,we beg all1 :o may d\bt our obs]vations1 to try ! exp]im5t4 ,pa/ry 9 g5]al1 no matt] h[ light x may be made1 lies heavi] on ! /oma* ?an any o!r food1 & is v difficult ( dige/ion4 ,!re are ?\s&s ( p]sons t h nev] _h any indige/ion b ( pa/ry4 ,*ildr5 l pa/ry v mu*2 ?is is easily und]/ood2 z _! "y /oma*s dige/ v rapidly1 !y crave food (t5] ?an gr[n p]sons4 ,pa/ry be+ easi] to h at any "t ?an any ?+ else1 x is giv5 to !m2 & f habit 9 y\? arises ! lik+ :5 gr[n up4 ,! /oma*1 be+ accu/om$ to x f infancy1 may dige/ x bett]1 b x is always at ! exp5se ( ! :ole sy/em2 ! /oma* mu/ "w h>d1 too h>d 9 dige/+ x2 :5ce come dyspepsia1 weakness1 & f9ally consumption1 or debility1 or any o!r sickness ( ! same k9d4 ,! cut bel[ repres5ts a pudd+ 7any k9d71 made 9 a m\ld1 scallop$1 & holl[ 9 ! middle2 any k9d ( m\ld may be us$ = pudd+s4 ,illu/ration ,bread-,pudd+4--,soak half a t5-c5t loaf 9 milk = ab\t an h\r1 & squeeze x ) ! h&s2 place ! bread 9 a b[l & mix well ) x a gill ( milk1 ?ree tablespoonfuls ( sug>1 "o ounce ( citron1 cut r f9e1 f\r ounces ( rais9s1 f\r ounces ( melt$ butt]1 f\r yolks ( eggs4 ,!n beat ! f\r :ites ( ! eggs to a /iff fro? & mix !m ) ! re/4 ,grease a m\ld well ) butt]1 du/ x ) bread-crumbs1 turn ! mixture into x1 & bake4 ,! m\ld mu/ n be m ?an ab\t two-?irds full4 ,ab\t #djj degrees ,fahr4 is ! prop] heat = a bread-pudd+4 ,x takes ab\t =ty m9utes to bake4 ,s]ve ) a sauce = pudd+1 hot or cold1 accord+ to ta/e4 ,cab9et ,pudd+4--,a cab9et pudd+ is made 9 any k9d ( a m\ld & ( any size1 ) sponge-cake or lady's f+]s4 ,butt] a m\ld well2 if ! butt] is too firm1 w>m x s z to grease ! m\ld bett]4 ,slice "s citron & cut x 9 loz5ges or ( any o!r %ape1 accord+ to fancy1 & place ta/efully on ! bottom ( ! m\ld2 place "s rais9s all ar\nd also4 ,x is n necess>y to cov] ! bottom ) !m1 b h "s "h & !re1 imitat+ fl[]s1 />s1 etc4 ,!n put ov] !m a lay] ( sponge-cake1 cut 9 /rips ( any l5g? & ab\t half an in* ?ick2 on ?is lay] place "s citron1 "s comfit$ 7c&i$7 fruit ( "o or sev]al k9ds1 & all cut 9 dice1 also "s rais9s2 !n ano!r lay] ( cake1 "s m fruit1 & s on1 till ! m\ld is full4 ,aft] hav+ plac$ ! citron & rais9s on ! bottom1 x is n necess>y to put ! re/ 9 ) c>e or ord]1 b m]ely fill ! m\ld ) !m & s t !y are all mix$ up4 ,set ab\t a p9t ( milk on ! fire & take x (f z soon z x rises4 ,mix well 9 a b[l ?ree ounces ( sug> ) ?ree yolks ( eggs1 !n turn ! milk into ! b[l1 little by little1 /irr+ & mix+ ! :ile1 & p\r ! mixture ov] ! cake1 fruit1 etc41 into ! m\ld4 ,! above quantities ( milk1 sug>1 & eggs are = a middl+-siz$ pudd+1 & x w be v easy to make m or less1 accord+ to ! size ( ! pudd+4 ,! mixture mu/ be p\r$ ov] 9 spr9kl+1 & x mu/ ne>ly cov] ! :ole )9 ab\t half an in*4 ,x mu/ n be p\r$ too sl[ly1 =1 ! cake absorb+ ! liquor pretty fa/1 y w\ld h too mu* ( x if y 7 fill+ z direct$ above2 we mean fill+ till ! m\ld is ne>ly full4 ,place ! m\ld 9 a pan ( cold wat] s t x is ab\t "o-?ird cov]$ by x1 set on ! fire1 & z soon z x boils1 place ! :ole1 pan & m\ld1 9 an ov5 at ab\t #chj degrees ,fahr41 & bake4 ,= a middl+-siz$ "o x takes ab\t "o h\r4 ,:5 done1 place a di% ov] ! m\ld1 turn upside d[n1 remove ! m\ld1 & s]ve ) a sauce = pudd+s4 ,) ,v]micelli4--,blan* f\r ounces ( v]micelli1 dra9 & drop x 9 cold wat] & dra9 aga94 ,:ile ! v]micelli is cook+1 put ab\t a qu>t ( milk 9 a saucepan on ! fire ) two ounces ( sug> & a piece ( lemon-r9d1 /ir n[ & !n to dissolve ! sug>1 & z soon z ! milk rises1 take x f ! fire1 remove ! lemon1 !n turn ! v]micelli into x1 put back on ! fire1 add a tablespoonful ( butt]1 /ir cont9ually1 & :5 ! v]micelli is well cook$1 take (f1 mix well ) ! :ole f\r eggs & sug> to ta/e4 ,turn ! mixture into a well-butt]$ m\ld1 place x 9 a pan ( boil+ wat]1 boil sl[ly = t5 m9utes1 !n place z x is1 pan & m\ld1 9 a mod]ately-heat$ ov5 to f9i% ! cook+4 ,x w take f fifte5 to tw5ty m9utes4 ,proce$ z above ) mac>oni1 tapioca1 etc4 ,plum-,pudd+4--,break ) ! h&s1 9 small pieces1 ab\t twelve ounces ( ! s(t "p ( good & well-bak$ bread1 n too fre%1 b n /ale1 & grate x4 ,clean twelve ounces ( rais9s & currants1 half ( ea*4 ,cut 9 small dice f\r ounces ( citron & f\r ounces ( c&i$ orange-r9d4 ,*op f9e ! r9d ( a lemon4 ,butt] a t[el slightly & du/ x ) fl\r1 slightly also4 ,take twelve ounces ( good fre% beef-suet1 remove ! fibres & sk9 z well z possible1 & *op x r f9e ) ?ree or f\r ounces ( fl\r1 & :i* put 9 a l>ge b[l4 ,mix ) x sev5 eggs & half a p\nd ( sug>4 ,x is believ$ by _m t br[n sug> is bett] ?an :ite1 b x is only a belief1 if n a prejudice4 ,add & mix aga9 ! bread1 ! rais9s1 & currants1 ! citron1 & orange-r9d4 ,hav+ ! :ole ?or\ghly mix$1 add half a gill ( ,fr5* br&y or ,jamaica rum1 a little salt1 ! lemon-r9d1 half a gill ( cream or a little milk1 & a little grat$ c9namon4 ,place ! mixture on ! t[el1 & tie x z fa/ z possible1 giv+ x a r\nd %ape4 ,drop ! t[el 9 boil+ wat]1 & boil = f f\r to five h\rs4 ,"s boil a plum-pudd+ z long z sev5 h\rs4 ,x may also be boil$ 9 a m\ld = t purpose1 b x is easi] 9 a t[el & q z good4 ,:5 tak5 f ! wat]1 remove ! t[el1 cut a little piece ( ! pudd+ (f to make x /& bett] on ! di%4 ,! place cut (f is g5]ally :]e ! t[el 0 ti$1 be+ ! less smoo?4 ,! cut foll[+ %[s a plum-pudd+ boil$ 9 a t[el4 ,s]ve ) a sauce = pudd+s4 ,! sauce may be s]v$ 9 a boat1 or spread all ov] ! pudd+4 ,:5 s]v$ ! second day1 or cold = supp]1 x is cut 9 slices2 "s ,jamaica rum is p\r$ ov] x1 !n set on fire1 ba/+ z long z x burns1 & s]ve4 ,x is g5]ally burnt on ! table1 b ! rum may be p\r$ ov] 9 ! kit*54 ,! cut bel[ repres5ts a :ole "o ) rum ar\nd x & on fire4 ,illu/ration ,biscottes4--,put half a p\nd ( fl\r on ! pa/e-bo>d & make a hole 9 ! middle ( x2 put 9 ! hole f\r ounces ( sug>1 "o ounce ( butt]1 ?ree yolks ( eggs1 & a few drops ( ess5ce to flavor ! cakes4 ,mix & knead ! :ole well ) ! h&4 ,:5 l d\gh1 roll x "u y\r h&s & br+ x to a rope-l =m ( ab\t ?ree-qu>t]s ( an in* 9 diamet]2 cut x 9 pieces ab\t two in*es long2 roll aga9 ) ! h& s z to make a ball ( ea*2 !n roll aga9 ) bo? h&s s z to give ea* piece a r\nd1 elongat$1 olive %ape2 t is1 small] at ea* end ?an at ! middle4 ,put !m 9 a bak+-pan1 greas$ ) butt]2 glaze ea* piece well ) egg & a little sug> beat5 toge!r1 !n1 ) a %>p knife1 :i* y dip 9 fl\r1 make a cut on ! top & into ea* cake1 l5g?wise1 ab\t ?ree-qu>t]s ?r\gh1 & bake 9 an ov5 at #cej degrees ,fahr4 ,s]ve cold4 ,x is an excell5t cake = tea z well z = dess]t4 ,) ,almonds4--,add to ! above mixture "o ounce ( p\nd$ almonds4 ,) ,filb]ts or ,hazel-nuts4--,add to ! mixture = biscottes1 "o ounce ( filb]ts or hazel-nuts1 p\nd$ well4 ,brio*e4--,mix toge!r on ! pa/e-bo>d1 "o p\nd ( fl\r1 six eggs1 "o p\nd ( butt]1 f\r ounces ( leav5 prep>$ z direct$1 & tepid wat] en\gh to make a r s(t d\gh1 !n beat well4 ,! long] x is beat5 ! bett]1 & ! light] ! brio*e w be4 ,by beat+ we mean--take hold ( ! d\gh ) ! "r h&1 raise x & !n ?r[ x ) =ce on ! bo>d & 9 ! same place :]e x 02 repeat t till x comes (f y\r h& )\t any ( ! pa/e /ick+ to x4 ,put ! mixture 9 a t9 vessel1 set x 9 a w>m place 7ab\t #gh deg4 ,fahr47 = ab\t two h\rs to rise1 & !n put imm$iately on ice to cool4 ,:5 cold1 put x back on ! pa/e-bo>d1 cut (f ab\t "o-f\r? ( x4 ,make a k9d ( cr[n ) ! l>g] piece1 b n a v l>ge "o2 let ! hole 9 ! middle be ab\t ?ree in*es 9 diamet]4 ,!n give ! o!r piece a rope-l %ape1 ab\t ?ree-qu>t]s ( an in* 9 diamet]2 place x ov] ! cr[n1 giv+ x ! %ape ( a />1 & bake 9 an ov5 at #dcj deg44 ,s]ve w>m1 )\t sauce4 ,illu/ration ,baba4--,mix toge!r & beat z = a brio*e1 "o p\nd ( fl\r1 t5 eggs1 "o p\nd & a qu>t] ( butt]1 f\r ounces ( rais9s1 f\r ounces ( citron1 f\r ounces ( leav51 ab\t half a p\nd ( diff]5t k9ds ( fruits1 pres]v$ 9 syrup or c&i$1 all cut f9e2 put to rise1 let cool1 %ape1 bake & s]ve z a brio*e4 ,a baba may be bak$ 9 a m\ld2 ! cut on ! previ\s page repres5ts "o4 ,croquignolles4--,put 9 a b[l f\r ounces ( fl\r1 a teaspoonful ( sug>1 a p9* ( salt1 half a p\nd ( butt]1 f\r :ites ( eggs1 & a few drops ( ess5ce2 mix ! :ole well s z to make a v /iff pa/e4 ,!n put ! mixture on ! pa/e-bo>d1 & roll x 9 a rope-l =m ab\t half an in* 9 diamet]2 !n cut x 9 pieces ab\t half an in* long1 glaze ) yolk ( egg1 du/ ) sug>1 & bake 9 a w>m b n quick ov54 ,s]ve cold at tea4 ,galette4--,knead toge!r half a p\nd ( fl\r1 six ounces ( butt]1 two eggs1 & a p9* ( salt2 roll x d[n to a ?ickness ( a qu>t] ( an in*1 put 9 a bake-pan 9 ! ov51 & :5 ne>ly done1 take (f2 mix well toge!r "o egg ) a gill ( cream & an ounce ( butt]1 :ile ! galette is 9 ! ov51 spread ! mixture ov] x1 put back 9 ! ov51 f9i% ! cook+1 & s]ve cold at tea4 ,g5oises4--,put 9 a l>ge b[l six ounces ( fl\r1 eight ( sug>1 two eggs1 a liquor-glass ( br&y or rum1 & a few drops ( ess5ce2 mix & /ir ! :ole well = ?ree m9utes1 !n add two m eggs1 /ir & mix "o m9ute long]1 add aga9 f\r eggs & cont9ue /irr+ "o m9ute long]4 ,melt half a p\nd ( butt] 9 ano!r b[l1 & mix ) x ab\t two tablespoonfuls ( ! mixture2 :51 turn into ! o!r b[l & mix ! :ole well toge!r4 ,butt] a bakepan1 spread ! mixture 9 x1 & bake 9 a r sl[ ov5 7ab\t #cjj deg4 ,fahr474 ,:5 ! top is well bak$1 turn x ov] & f9i% x4 ,:5 cold1 cut ! :ole 9 /rips ab\t two in*es long1 !n aga9 across s z to make pieces ( a loz5ge-%ape1 & s]ve z x is or ) a sauce = pudd+s4 ,! same1 ) ,almonds4--,p\nd well f\r or six ounces ( sweet almonds1 place !m 9 ! b[l ) ! re/1 & !n mix1 bake1 & s]ve z ! above "o4 ,d ! same ) bitt] almonds1 hazel-nuts1 peanuts1 filb]ts1 & rais9s2 flavor ) any k9d ( ess5ce4 ,) ,*ocolate4--,:5 ! cake is cut 9 pieces1 glaze x z direct$ = eclair au *ocolat4 ,) ,sweetmeats4--,:5 ! cake is cut 9 pieces1 ) a %>p-po9t$ knife1 cut (f a "p ( ea* piece1 on ! top & "r 9 ! c5tre1 s z to make a small hole1 :i* y fill ) any k9d ( sweetmeat or ) any cream1 & !n s]ve4 ,:5 ?us s]v$1 !y are call$ "u sev]al names4 ,mac>oons4--,?r[ into boil+ wat] = five m9utes t5 ounces ( sweet almonds1 & two ounces ( bitt] ones2 sk9 !m well2 put 9 a mort>1 & p\nd !m to a pa/e1 add+ a few drops ( ! :ite ( eggs dur+ ! process4 ,gr9d well also a p\nd ( :ite sug>1 ) ! qu>t] ( a r9d ( lemon well grat$2 !n mix well toge!r almonds1 sug>1 & ! :ites ( two eggs4 ,make balls ( any size ) x2 put ! balls on a piece ( pap]1 beat ! yolk ( an egg ) half a gill ( wat]1 & glaze ! top ( ! balls ) x by means ( a bru%2 put !m 9 a sl[ ov52 x w take ab\t fifte5 m9utes to cook !m4 ,mac>oons ) ,*ocolate4--,melt on a sl[ fire & 9 a t9 pan ?ree ounces ( *ocolate )\t sug> 7kn[n z ,bak]'s *ocolate72 !n "w x to a ?ick pa/e ) "o p\nd ( pulv]iz$ sug>1 & ?ree :ites ( eggs4 ,roll ! mixture d[n to a ?ickness ( ab\t "o-qu>t] ( an in*2 cut x 9 small r\nd pieces ) a pa/e-cutt]1 ei!r pla9 or scallop$2 butt] a pan slightly & du/ x ) fl\r & sug>1 half ( ea*1 place ! pieces ( pa/e or mixture 9 & bake 9 a hot b n quick ov54 ,s]ve cold4 ,madele9es4--,mix well toge!r 9 a b[l ?ree ounces ( sug>1 ?ree ( fl\r1 & two eggs1 !n aga9 "o ounce ( melt$ butt] & a few drops ( ess5ce to flavor4 ,butt] slightly small t9 m\lds1 du/ !m slightly also ) fl\r & sug>1 half ( ea*1 turn ! mixture 91 fill+ ! m\lds only two-?irds full1 & bake 9 an ov5 at ab\t #cdj deg44 ,s]ve cold4 ,! same1 ) ,almonds4--,*op r f9e "s sweet almonds1 & :5 ! mixture is 9 ! m\lds z describ$ above1 spread ! almonds ov] !m2 bake1 & s]ve z above4 ,d ! same ) hazel-nuts1 filb]ts1 peanuts1 or rais9s4 ,m]+ues or ,kisses4--,put half a p\nd ( pulv]iz$ sug> 9 a plate1 beat six :ites ( eggs to a /iff fro? z direct$1 !n h somebody to spr9kle ! half p\nd ( sug> into ! eggs1 & :ile y are /ill beat+1 :i* mu/ be done 9 two seconds2 /op beat+ & mix g5tly ) a spoon1 n by /irr+ b by turn+ ! :ole upside d[n sev]al times4 ,if x is /irr$ too mu*1 x may turn too liquid4 ,put ! mixture 9 ! pa/ry-bag1 ) t9 tube ,no4 #b at ! end ( x2 spread ! mixture on pap] 9 a bak+-pan1 9 oblong cakes ab\t ?ree in*es long2 du/ !m ) pulv]iz$ sug>1 & put 9 an ov5 at f #bbj deg4 to #bcj deg4 ,fahr4 ,x requires "s "t to dry !m1 ab\t "o h\r4 ,z soon z tak5 f ! ov51 place "o 9 y\r left h&1 ! top d[nw>d2 press g5tly on ! "u side :i* is up1 ) ! fir/ f+] ( ! "r h&1 s z to make a holl[2 put 9 t holl[ twice z mu* cream z is necess>y to fill x2 place ano!r cake prep>$ alike ov] ! cream2 s t ! two w be unit$ & kept toge!r by ! cream2 d ! same ) ! re/2 place !m ta/efully on a di%2 du/ !m ) sug>1 & s]ve4 ,!y are g5]ally fill$ ) :ipp$ cream1 b may be fill$ ) creme leg]e or creme cuite4 ,!y may also be fill$ ) creme ,*antilly4 ,swiss ,m]+ue4--,in/ead ( squeez+ ! mixture out & spread+ x 9 oblong cakes1 make a cr[n ( x1 !n ano!r & ano!r1 f\r 9 all1 du/ & bake 9 ! same way2 place !m on a di%1 "o above ! o!r1 & fill ! middle ( ! di% ) cream z above4 ,s]ve cold4 ,! mixture may also be plac$ on pap] by ! spoonful1 b !y are n z sightly z by means ( ! pa/ry-bag4 ,zephyrs4--,proce$ z = m]+ues z f> z mix+ ! sug> ) ! :ites ( eggs1 :5 mix also ) bo? a few drops ( co*9eal4 ,put ! mixture 9 ! pa/ry-bag1 ) t9 tube ,no4 #a at ! end ( x4 ,squeeze ! mixture out & spread x on pap] 9 a bak+-pan1 9 diff]5t %apes3 d5tilat$1 convolut$1 ov]lapp+1 wav$1 etc41 accord+ to fancy1 ab\t ?ree in*es & a half long4 ,bake 9 same ov5 z m]+ues1 & s]ve :5 cold1 z !y are4 ,n\gat4--,?r[ a p\nd ( sweet almonds into boil+ wat] = five m9utes2 sk9 !m well1 & :5 cool cut !m 9 f\r or five pieces l5g?wise2 !n melt a p\nd ( f9e :ite sug> ) two spoonfuls ( wat]1 9 a copp] or crock]y pan1 & on a good fire1 /irr+ all ! "t ) a wood5 spoon2 :5 well melt$1 put ! almonds 92 keep /irr+ ab\t five m9utes long]1 take f ! fire1 add a little ( ! r9d ( a lemon well grat$1 oil ! m\ld1 put x on ! corn] ( ! range 9 a w>m b n too hot place2 put ! almonds & sug> 9 ! m\ld1 & little by little take (f :5 ( a br[n color1 turn on a plate1 remove ! m\ld1 & s]ve4 ,pancakes4--,make a ?9 pa/e ) "o p\nd ( fl\r1 f\r eggs1 two tablespoonfuls ( sweet-oil1 "o ( ,fr5* br&y1 a little salt1 ! necess>y quantity ( lukew>m wat] & milk1 ab\t half ( ea*2 let x rema9 ?us two or ?ree h\rs at lea/2 !n put ab\t an ounce ( l>d1 butt]1 or oil 9 a fry+-pan1 & set x on a brisk fire2 :5 hot1 put "s ( ! pa/e 9 x ) a ladle1 spread ! pa/e s z to cov] ! bottom ( ! pan2 fry on bo? sides1 place x on a di%1 du/ x ) f9e :ite sug> on bo? sides1 & s]ve w>m4 ,buck:eat & o!r pancakes are made 9 ! same way4 ,waffles4--,make a ?9 pa/e ) eight ounces ( fl\r1 six ounces ( pulv]iz$ sug>1 two eggs1 a few drops ( ess5ce to flavor1 half a liquor-glass ( br&y or rum1 & milk4 ,w>m & butt] bo? sides ( ! m\ld1 put "s ( ! pa/e into x1 close x g5tly1 set x on ! fire1 turn ov] to heat bo? sides equally1 du/ !m ) sug> :5 done1 & s]ve ei!r w>m or cold4 ,x takes h>dly a m9ute = ea* ) a good fire4 ,,bread4 ,x is next to an impossibility to bake bread 9 a small ov52 half ! "t ! bread is too mu* or n en\gh bak$4 ,9 cities1 :]e good bak]'s bread c be b\ght1 x comes z *eap z x c be made at home1 if n *eap]1 & saves a great deal ( "t & labor4 ,x is n difficult to make good bread ) good fl\r4 ,!re are sev]al ways ( mak+ & ( us+ yea/4 ,"s are bett] ?an o!rs2 b _m1 ?\gh diff]5tly manipulat$1 br+ ab\t ! same results4 ,! only difficulty is ! bak+ ( x4 ,bak]s c almo/ always bake bread prop]ly1 hav+ l>ge brick ov5s4 ,if !y d n bake _! bread en\gh1 :i* is g5]ally ! case1 x is n because !y _c1 b because "u-bak$ bread is heavi]1 & p1 especially ! poor] class1 buy x 9 pref]5ce to ! o!r2 judg+ by ! weight1 !y ?9k !y h m ( x = a c]ta9 sum ( money4 ,"u-bak$ bread is difficult ( dige/ion4 7,see ,food47 ,! be/ bread is made ) ! be/ :eat-fl\r1 all t c be said by anybody to ! contr>y not)/&+4 ,rye1 corn1 & b>ley bread are excell5t1 & may be p>tak5 ( by ^? ^: con/itution1 occupation1 etc41 all[ x4 ,9 e ?+1 bread includ$1 ! p1 or :at may be call$ ! million1 are wis] ?an soi-disant philosoph]s2 & if oat-meal or ,indian-meal 7 bett] ?an :eat-fl\r1 !y w\ld be de>]4 ,to describe or discuss ! innum]able me?ods ( mak+ bread w\ld require sev]al volumes4 ,we h p]us$ c>efully hundr$s ( !m2 !y ne>ly all diff] !oretically1 b practically1 :5 practical 7:i* is n always ! case71 !y am\nt to ab\t ! same ?+4 ,we ?9k t ! only difficulty1 if difficulty !re be1 is 9 ! use ( ! yea/1 ! mak+ ( ! same1 & ! bak+4 ,*emical processes = ris+ w nev] equal ! processes ( nature & "t4 ,_m bak]s d n use ! yea/ prop]ly1 _! bread be+ s\r or mu/y2 "s sweet5 _! bread1 to disguise an inf]ior quality ( fl\r1 or z an antidote to s\rness or mu/9ess4 ,bread gets dry aft] a :ile1 & is inf]ior 9 quality & ta/e4 ,! light] ! bread ! bett]1 al?\gh _m d n ?9k s4 ,! belief may come f ! fact t ! light] bread is ! m por\s1 & !re=e ! quick] x evaporates & loses its ta/e4 ,w>m bread1 besides be+ injuri\s to ! tee?1 is difficult ( dige/ion4 ,:5 p]fectly cold1 let x /& 9 a dry place1 nei!r cold nor w>m1 = "o or two h\rs1 & use4 ,we give bel[ ! be/ me?ods ( mak+ bread--,fr5* bread1 or r good light bread1 = we d n see t x is m ,fr5* ?an ,*9ese or ,am]ican1 z long z x c be made ev]y:]e ) good fl\r2 x is c]ta9ly ! be/ = inhabitants ( a l>ge city1 & especially = ^? hav+ a s$5t>y occupation4 ,let u apply ! prov]b to bread z well z to e ?+ else3 ,fe$ me ) food conv5i5t = me4--,bible4 ,mix well toge!r "o gill ( good /rong yea/ ) half a p\nd ( fl\r1 s t x makes a r /iff pa/e4 ,knead s t y %ape x l a ball4 ,make two cuts ) a knife on ! top1 across & ab\t "o-qu>t] ( an in* deep2 !n place ! pa/e 9 a b[l ( tepid wat] 7milk-w>m71 ! cuts upw>d4 ,aft] x has be5 9 ! wat] = a few m9utes x w float & swell2 let x float ab\t two m9utes1 :5 take (f & use4 ,put six ounces ( fl\r on ! pa/e-bo>d1 & make a hole 9 ! middle2 put into x ! yea/ prep>$ z above1 tepid wat] en\gh to make an ord9>y d\gh1 & salt to ta/e4 ,knead well1 %ape accord+ to fancy1 put 9 a w>m place 7ab\t #gh deg4 ,fahr47 to rise1 & bake4 ,x requires ab\t six h\rs to rise4 ,ano!r4--,wa% & clean ?or\ghly half a p\nd ( potatoes1 & !n /eam !m ) ! sk9s on4 ,ma% !m well ) half a p9t ( fl\r1 ab\t half a p9t ( tepid wat]1 & half an ounce ( salt4 ,:5 ?or\ghly mix$1 put away 9 a w>m place 7ab\t #gh deg4 ,fahr47 = "o h\r4 ,!n add & mix ) x half a p9t ( good yea/1 & put away 9 ! same place = ab\t n9e h\rs4 ,x may take a little long] ?an n9e h\rs or a little less1 b x is v easy to "k1 & 9 ?is way3 aft] a :ile x w rise sl[ly & gradually = "s "t1 & !n beg9 to fall2 z soon z x beg9s to fall1 mix a little tepid wat] ) x & /ra9 ?r\gh a sieve2 ?r[ away potato sk9s & eyes2 mix :at is /ra9$ ) two p\nds ( fl\r & tepid wat] en\gh to make an ord9>y d\gh4 ,put x away aga9 9 ! same place until x cracks on ! top1 :i* w take place 9 ab\t an h\r4 ,!n put six p\nds ( fl\r on ! pa/e-bo>d1 & make a hole 9 ! middle2 put into x a little tepid wat] & ! d\gh :5 crack$2 knead ! :ole well ) wat] en\gh to make an ord9>y d\gh1 salt to ta/e4 ,to knead x well1 x is necess>y to raise ! d\gh or "p ( x1 & !n ?r[ x back on ! pa/e-bo>d ) =ce4 ,! m ! d\gh is knead$1 ! bett] & light] ! bread4 ,!n %ape ! loaves1 let rise1 & bake 9 a v quick ov54 ,to %ape4--,divide ! d\gh1 z soon z knead$1 9 z _m p>ts z y wi% to make loaves2 !n knead ea* "p1 "o aft] ano!r1 s z to make a k9d ( ball2 !n1 by roll+ & pull+ x1 give x an elongat$1 sausage-l %ape4 ,a p\nd loaf c be made a foot & a half long1 z well z f\r in*es2 x w only be n>r[] & ?9n]1 & w h m cru/4 ,:5 ! d\gh is ?us elongat$1 take a r\nd /ick or a small roll+-p91 place x on ! top ( ! d\gh1 "r on ! middle1 l5g?wise1 & !n press on x & roll j a little1 to & fro1 s z to make a k9d ( furr[ 9 ! middle4 ,h a t[el well du/$ ) fl\r1 place ! d\gh on x upside d[n1 t is1 ! furr[$ side "u2 let rise z ord9>y bread2 turn x into a pan1 b s t ! furr[$ side w be up 7! side t 0 d[n 9 ris+ mu/ be up 9 bak+72 du/ ! furr[ well ) rye-fl\r to prev5t ! pa/e f clos+1 s t ! top ( ! loaf w be concave in/ead ( convex :5 bak$4 ,ano!r4--,/eam half a p\nd ( potatoes & ma% !m well2 !n mix !m imm$iately & :ile hot ) ab\t a p9t ( fl\r1 a qu>t ( wat]1 & half a p9t ( good /rong yea/4 ,leave ! mixture six h\rs 9 a r w>m place1 !n /ra9 ?r\gh a sieve1 press+ ! potato-sk9s s z to squeeze all ! liquid out ( !m4 ,imm$iately add to ! /ra9$ mixture fl\r en\gh to make ord9>y d\gh1 :i* y knead a little1 & let /& z x is f "o to two h\rs & a half1 accord+ to temp]ature4 ,knead !n ) x ab\t six p\nds ( fl\r1 salt to ta/e1 & tepid wat] to make ord9>y d\gh1 & leave x ?us two h\rs1 !n %ape 9 ! same way z ! above2 put x to rise 9 ! same way also 7x w take f "o to two h\rs1 accord+ to temp]ature72 du/ ) rye-fl\r1 & bake4 ,fr5* bread may be %ap$ l o!r bread1 r\nd or squ>e2 x is j z good4 ,rolls1 or r ,fr5* rolls z !y are g5]ally call$1 are made1 %ap$1 & bak$ 9 ! same way4 ,x is a mi/ake to call bread c]ta9 mixtures ( fl\r1 soda1 & milk2 or fl\r1 milk1 & butt]1 etc42 x is no m bread ?an a mixture ( c>bonic acid1 wat]1 alcohol1 molasses1 vitriol1 etc41 is w9e4 ,no "o c give a "n to su* a mixture except *emi/s4 ,,bills ,,( ,,f>e4 ,d9n]-,"t4--,on acc\nt ( ! v>i\s occupations ( memb]s ( ! same family1 ?is is (t5 ! fir/ & only "t ( ! day t sees !m all assembl$4 ,x is ! d9n] t mo/ly supplies ! wa/e t ! sy/em has und]gone = tw5ty-f\r h\rs4 ,be+ tak5 aft] ! day's "w is ov]1 x gives to ! /oma* "t to dige/ 7m9d & /oma* nev] work+ at ! same "t74 7,see ,food1 ,economy1 ,c(fee1 & ,tea47 ,! d9n]1 be+ ! mo/ sub/antial meal ( ! day1 requires m prep>ation ?an any o!r meal2 ! bill ( f>e ( x %\ld1 !re=e1 be made ! day be=e1 or at lea/ e>ly 9 ! morn+4 ,x %\ld always be made betwe5 ! mi/ress or ma/] ( ! h\se & ! cook2 writt5 & hung 9 ! kit*51 ne> ! clock4 ,! fir/ ?+ to put d[n is :at may be left f ! prec$+ day1 & also :at may be 9 ! l>d]2 !n :at is want$ 9 but*]'s meat or p\ltry1 or bo?2 ! fi% or game1 or bo?1 & :i*1 ) vegetables1 are accord+ to ! m>ket4 ,x is !n "o ( ! duties ( ! cook to make a li/ ( :at is want$ z accessories2 su* z fl\r1 eggs1 sug>1 spices1 etc4 ,besides ! above1 x is also ! duty ( ! cook to s5d ! di%es to ! table 9 _! regul> ord]2 =1 if ! :ole d9n] is s5t at once1 all ! di%es h to be eat5 at once also1 else ! la/ get cold & are unpalatable1 or1 by mix+ !m1 !y are r5d]$ ta/eless1 z ! flavor ( "o neutralizes 7if x does n de/roy7 ! ta/e ( ano!r4 ,to make models ( bills ( f>e is n difficult1 b to foll[ !m is ne>ly impossible2 h>dly "o 9 a hundr$ w\ld suit any "o4 ,bills ( f>e v>y accord+ to ! season ( ! ye>1 & !re=e to ! produce 9 ! m>ket4 ,we w try to give ano!r1 & we ?9k a bett] way ( mak+ !m to suit ev]ybody1 e purse1 & at any "t4 ,a d9n]1 no matt] h[ gr&1 is compos$ ( ?ree c\rses1 & sev5 k9ds ( di%es4 ,! fir/ c\rse comprises di%es ( f\r k9ds1 viz43 potages1 hors-d'oeuvres1 releves1 & entrees4 ,! second c\rse comprises di%es ( two k9ds1 viz43 rots & entremets4 ,! ?ird c\rse comprises di%es ( "o k9d1 ! dess]t4 ,! numb] ( di%es ( ea* k9d is g5]ally accord+ to ! numb] ( gue/s4 ,x may also be accord+ to ! importance ( ! occasion = :i* ! d9n] is giv52 to ! honor ! giv] or giv]s wi% to %[ ! p]sonage or p]sonages invit$2 to ! am\nt ( money !y are will+ to sp5d1 etc4 ,! foll[+ table %[s h[ _m di%es ( ea* k9d are to be s]v$ at d9n] to a c]ta9 numb] ( p]sons3 ---------------------------------------- --------------------------- ,=44#bdfajafbjcjdjejfjhjajj ,p]sons4 ,s]ve#aaa #b #b #b #d #d #d #f #h #h ,potages4 #bbb #d #d #f #fajajabab #af ,hors-d'oeuvres4 #aaa #b #b #b #d #d #d #f #h #h ,releves ( fi%4 #aaa #b #b #b #d #d #d #f #h #h ( meat4 #bbb #d #d #d #h #h #habaf #af ,entrees4 #aaa #b #b #b #d #d #d #f #h #h ,rots4 #aaa #b #b #b #d #d #d #f #h #h ,salads ( gre5s4 #bbb #d #d #d #h #h #habaf #af ,entremets4 #b #b #b #d #d #f #h ,l>ge side pieces ( ,releves ,entrees4 #b #b #d #d #f cakes4 #ddd #h #h #hafafafbdcb #cf ,plates ( ,dess]t4 ---------------------------------------- --------------------------- ,! above table %[s ! numb] ( di%es1 b m ?an "o di% ( ! same k9d c be s]v$2 = in/ance1 f\r k9ds ( potages1 releves1 etc41 are s]v$ = =ty2 b two or f\r di%es ( ea* k9d c be s]v$4 ,! size ( ! releves & rots %\ld be accord+ to ! numb] ( gue/s4 ,x is j z easy to select di%es = a small family-d9n] z = a gr& "o2 two1 ?ree1 f\r1 or m di%es c be select$2 = in/ance1 y select a potage1 an entree or rot1 or bo?1 "o vegetable or a sweet di%1 or bo?2 & "o or z _m plates ( dess]t z y please4 ,h a b\quet on ! middle ( ! table1 if possible1 or at lea/ a basket ( fruit4 ,fl[]s dur+ d9n] h ! same effect z music aft] x2 !y s(t5 ! mann]s1 & g5tly & sweetly gratify ! s5ses4 ,to simplify & r5d] ! mak+ ( bills ( f>e easy1 we h divid$ ! diff]5t di%es into sev5 p>ts1 ea* "p be+ 9 ! ord] ! di%es ( :i* mu/ be s]v$1 & repres5t+ ! sev5 k9ds ( di%es compos+ a d9n]4 ,by ?is means y select ! di% or di%es :i* suit y1 & :i* y c procure 9 any or all ( ! sev5 p>ts1 & y\r bill ( f>e is made1 & m to y\r lik+ ?an any /ew>d on e>? c d4 ,ord] ( di%es4--#a4 ,potages4 #b4 hors-d'oeuvres4 #c4 ,releves3 ( fi%1 & !n ( meat4 #d4 ,entrees3 beef1 mutton1 lamb1 veal1 fi%1 p\ltry1 & game la/4 #e4 ,rots3 ( meat1 & !n ( fi%4 #f4 ,entremets3 salads ( gre5s1 vegetables1 eggs1 mac>oni1 sweet di%es1 & cakes4 #g4 ,dess]t3 *eese ! fir/4 ,fir/ "p1 or ,potages4--,any k9d com+ "u ! head ( potages or s\ps4 ,second "p1 or hors-d'oeuvres4--,^! are small di%es plac$ on ! table z soon z ! s\p-di% is remov$ or ev5 be=e1 & :i* are remov$ j be=e s]v+ ! sweet di%es ( ! entremets4 ,!y are pass$ r\nd aft] e di%1 on acc\nt ( be+ consid]$ m z appetiz]s1 z repair]s ( ! natural wa/e ( animal life4 ,v little ( !m is p>tak5 ( at a "t2 !y are an*ovies2 arti*ockes1 raw2 pickl$ beets2 butt]2 cavi>e2 c]velas2 raw cucumb]s2 figs2 e k9d ( fi%1 salt$1 smok$1 pickl$1 or pres]v$ 9 oil2 e k9d ( pickl$ fruit2 horse-radi%2 horse-radi% butt]2 melons2 broil$ mu%rooms2 olives2 raw & pickl$ oy/]s2 /eam$ potatoes s]v$ ) butt]2 radi%es & butt]2 s>d9es2 saucissons2 sausages1 salt & smok$1 b n fre%2 salt$ & smok$ tongue2 tunny1 walnuts 9 salad4 ,?ird "p1 or ,releves4--,releves are compos$ ( fi% & l>ge pieces ( meat4 ,a fi% s]v$ :ole is always a releve2 9 pieces1 x is an entree4 ,pieces ( beef1 mutton1 & pork1 roa/$1 are always s]v$ z releves4 ,at a family d9n] ! releve is almo/ always a fi%4 ,! o!r pieces ( meat t are s]v$ z releves are3 be>1 buffalo1 boil$ & corn$ beef1 leg & saddle ( mutton1 qu>t]s ( lamb1 l>ge pieces ( veal2 also all vol-au-v5t ( meat & ( fi%1 b\*ees & fi%-pies4 ,f\r? "p1 or ,entrees4--,^! comprise e di% ( meat1 except p\ltry & game1 :5 roa/$2 e di% ( fi% n s]v$ :ole2 also pates de foies gras1 s\r-kr\t1 snails1 meat-pies1 t]r9es1 pa9s ( game & ( p\ltry4 ,! di%es ( meat m5tion$ 9 ! releves may be s]v$ z entrees at a family d9n]4 ,! ord] ( ! di%es is describ$ above4 ,fif? "p1 or ,rots4--,p\ltry1 game1 & fi%4 ,at a family d9n]1 lamb & veal are (t5 s]v$ z roa/$ pieces1 especially at seasons :5 !re is no game1 & p\ltry is sc>ce4 ,six? "p1 or ,entremets4--,! foll[+ are s]v$ z entremets3 all salads ( gre5s2 all di%es ( vegetables1 ( omelets1 except f\r1 viz41 ) bacon1 salt pork1 ham1 & kidneys4 ,also di%es ( mac>oni1 ( rice1 eggs a la neige1 all sweet di%es 7sweet di%es are also s]v$ z dess]t71 & cakes2 su* z baba1 brio*e1 g5oises1 madele9es1 sav>91 & sponge-cake4 ,sev5? "p1 or ,dess]t4--,! dess]t comprises ripe fruit1 sweet di%es 7^! are also s]v$ z entremets1 accord+ to ta/e71 pa/ry 7except meat-pies1 t]r9es1 & pa9s71 salads ( fruits1 & *eese4 ,! latt] is always s]v$ ! fir/ 7see ,*eese74 ,aft] *eese1 !re is no rule = s]v+ ! o!r plates ( dess]t2 x is accord+ to ea* "o's ta/e4 ,pun* is s]v$ aft] ! entrees or aft] ! releves ( fi%1 accord+ to ta/e4 ,e>ly ,breakfa/4--,we are ( op9ion t ev]ybody ought to eat z little meat z possible1 & dr9k no w9e1 be]1 or any o!r liquor at an e>ly breakfa/1 no matt] :at ! sex or age may be1 except :5 prescrib$ by ! physician 9 case ( sickness1 debility1 etc4 ,! food may be select$ f ! foll[+3 bread & butt]1 eggs1 omelets1 fri$ fi%1 fri$ vegetables1 s>d9es1 & fruit1 accord+ to ! season4 ,z = meat1 9 case x %\ld be eat51 x ought to be cold1 su* z f[l or veal1 cook$ ! day be=e4 ,muff9s1 & o!r cakes or pa/es1 s]v$ w>m1 are v bad = ! /oma* & tee?4 ,! bev]age ought to be ei!r c(fee1 ) milk1 *ocolate1 cocoa1 *oca1 or cold wat]1 b d n by any means dr9k tea at breakfa/2 x is too a/r+5t4 ,al?\gh cold meat is n by f> s injuri\s z w>m meat = breakfa/1 x ought1 nev]!less1 to be z little p>tak5 ( z possible1 & especially by ! "y4 ,late ,breakfa/1 ,lun*1 ,tea1 & e>ly ,supp]4--,at ^! meals ! foll[+ di%es may be s]v$3 ,e di% s]v$ z a hors-d'oeuvre1 calf's head & feet1 be> hams1 head-*eese1 eggs cook$ 9 any way1 omelets1 mutton *ops1 veal cutlets1 fri$ fi%1 ripe fruit1 bon$ birds1 ham1 cold meat ( any k9d1 oy/]s1 pate de foies gras1 salads ( *ick51 or any o!r birds1 & ( lob/]1 s&wi*es1 s>d9es1 fri$ vegetables1 sweet di%es1 & pa/ry4 ,late ,supp]4--,?is be+ ! la/ meal tak5 be=e retir+1 p]sons %\ld be c>eful ab\t :at !y eat !n1 especially ^? :o take no bodily ex]cise1 or retire soon aft] x4 ,"s are n aw>e t _! re/ dep5ds ne>ly1 if n entirely1 on :at !y h eat5 at supp]4 ,! light] ! food ! bett]2 su* z fri$ fi%1 s>d9es1 lait de p\le1 bav>oise1 well-rip5$ fruit1 a cream1 a little ic$ fruit1 fruit-jelly1 prunes1 etc4 ,! ga/ronomical or hygi5ic rule to be obs]v$ 9 eat+1 x w be se51 is !re=e1 aft] ! s\p & hors-d'oeuvres1 to comm5ce ) ! heavie/ or mo/ sub/antial di%es1 & to f9i% ) ! lighte/4 ,! rule is j ! opposite = w9es4 ,"h we mu/ comm5ce ) ! lighte/1 & end ) ^? :i* conta9 ! mo/ alcohol1 & are consequ5tly ! heavie/4 ,,index4 ,allumettes1 #dac4 ,almonds1 #dd4 ,an*ovy1 #add4 butt]1 #ii4 cake1 #dbh4 salad1 #cec4 ,anise1 #af4 ,apples1 au beurre1 #cgh4 *>lotte1 #cgi4 dumpl+s1 #dca4 flambantes1 #cgh4 fri$1 #djj4 m]+uees1 #cgi4 pie1 #ddj4 syrup1 #chj4 9 compote1 or /ew$1 #che4 fritt]s1 #cgi4 jelly1 #d4 p9e-apple1 #chj4 ) rice1 #cgd4 sweetmeats1 #chj4 ,apricots1 #af4 9 compote1 #che4 jelly #djf4 salad1 #ceb4 ic$1 #cig4 ,arti*okes1 #cjf4 fri$1 #cjf4 7,j]usalem71 #cjg4 ,asp>agus1 #cjg4 fri$1 #cjh4 en petits pois1 #cjg4 9 omelet1 #cjh4 ) cream1 #cjh4 v9aigrette1 #cjh4 :ite sauce1 #cjh4 ,aspic1 #bge4 ,baba1 #ddi4 ,bacon1 #af4 ,ba9-m>ie1 #af4 ,bakepans1 #ag4 ,bak+1 #i4 ,bananas1 #cic4 ,b>ley1 #gf4 lemonade1 #dd4 sug>1 #de4 ,bass1 #acb1 #ace1 #acf4 ,batt]1 #cj4 ,bav>oise1 #de4 ,bay-leaf1 #ag4 ,beans 7/r+71 #cjh4 au jus1 #cji4 maitre d'hotel1 #cji4 9 salad1 #cji1 #cej4 ) onions1 #cji4 pickl$1 #cec4 7,lima71 #cji4 au jus1 #caj4 7dry71 #caj4 maitre d'hotel1 #caj4 ) ham1 #caa4 mutton1 #caa4 salt pork1 #caj4 9 puree1 #abj4 /ew$1 #caa4 ,be>-meat1 #bgg4 ham1 #bgg4 ,beef1 #afb4 a la mode1 #afc4 bak$1 #afg4 9 daube1 #afd4 roa/$1 #afe4 ) g>nitures1 #aff4 decorat$1 #afg4 /ew$1 #afd4 fillet l>d$1 #afh4 ) mu%rooms1 #afi4 truffles1 #afi4 potatoes1 #afi4 tomatoes1 #afi4 qu5elles1 #afi4 ,madeira sauce1 etc41 #afi4 en bellevue1 #agj4 ribs1 #agj4 ) mu%rooms1 etc41 #aga4 /eaks1 #aga4 broil$1 #agb4 /eaks ) potatoes1 #agb4 wat]-cress1 etc41 #agc4 mu%rooms1 #agc4 truffles1 #agc4 sautes1 #aga4 fancy1 #agc4 t5d]lo91 #afh4 l[ cuts1 #aga4 boil$ or cold1 #agd4 ha%$1 #agg4 9 croquettes1 #age4 miroton1 #agf4 salad1 #agg4 au grat91 #agf4 ) vegetables1 etc41 #age4 corn$1 #agg4 en bellevue1 #agh4 bra91 #agi4 he>t1 #agi4 kidneys1 #ahj4 liv]1 #ahj4 tail1 #aha4 tongue1 #agh4 7smok$71 #ahc4 ) sauces1 #ahc4 9 hors-d'oeuvre1 #ahc4 bellevue1 #ahc4 tripe1 #aha4 broil$1 #ahb4 p\lette1 #ahb4 /ew$1 #ahb4 pickl$1 #ahc4 ,beets1 #ag4 boil$1 #ag4 pickl$1 #cec4 /ew$1 #cab4 9 salad1 #cej4 ,beignets s\ffles1 #dbb4 ,b]ries1 ic$1 #cih4 pres]v$1 #djb4 ) milk1 #dja4 liquor1 #dja4 9 salad1 #ceb4 ,bi*(1 #de4 ,bills ( f>e1 #dei4 ,birds1 #bgh1 #bgi4 pres]v$1 #df4 ,biscottes1 #ddh4 ,biscuits1 #dbf4 almonds1 #dbf4 *ocolate1 #dbf4 glaz$1 #dbf4 ) filb]ts1 etc41 #dbg4 vanilla1 #dbf4 ( ,rheims1 #dbg4 ,blackb]ries1 #ceb4 9 compote1 #chf4 jelly1 #djf4 pres]v$1 #djb4 ,black-birds1 #bgh4 ,black-fi%1 #acb1 #ace4 ,blanc-mange1 #chj4 ,blanc-mang]1 #cha4 ,blan*1 #cje4 ,blanquette1 #bje4 ,blue-fi%1 #acb1 #ace4 ,bobol9k1 #bgh4 ,boil+1 #i4 ,bon$ turkey1 #bfj4 ,bord] ( pa/e1 #bdd4 rice1 #cgc4 ,b\*ees1 #dbj4 ( fi%1 #dba4 birds1 #dba4 oy/]s1 #dba4 lob/]1 etc41 #dba4 ,b\lettes1 #aag4 ,b\quet1 #dfa4 ,bra91 #bad4 ,brais+1 #ah4 ,bread1 #ded-deh4 crumbs1 #df4 f>ce1 #aac4 pudd+1 #dde4 ,breakfa/1 #dec4 ,brio*e1 #ddi4 ,broccoli1 #cah4 ,broil+1 #aj4 ,bro?1 #fa-gj4 ,br[n-butt]1 #ajj4 ,buffalo1 #bgg4 /eaks1 #bgg4 ,buck:eat cakes1 #dca4 ,bun* ( season+s1 #ah4 ,burnt sug>1 #dg4 ,butt]1 #dji4 an*ovy1 #ii4 lob/]1 etc41 #aah1 #aai4 melt$1 #aai4 sc5t$1 #aai4 ,butt]$ pap]1 #ah4 ,cabbage1 #cac4 a la creme1 #cac4 ) apples1 #cac4 bacon1 #cac4 g>niture1 #aac4 9 salad1 #cdh4 s\r-kr\t1 #cae4 /ew$1 #cac4 /uff$1 #cad4 pickl$1 #cec4 r$1 #cad4 ,cab9et pudd+1 #dde4 ,cafe au lait1 #ea4 noir1 #ea4 ,cake1 #dbh4 almond1 #dbh4 apple1 #dbi4 corn1 #dca4 cream1 #dbc4 currant1 #dbh4 filb]t1 #dbh4 f\rre1 #dbh4 hazel-nut1 etc41 #dbh4 h>d1 #dbi4 heavy1 #dbi4 ,madele9e1 #deb4 ,milanais1 #dbi4 ,nantais1 #dbh4 ,pi?ivi]s1 #dae4 plum1 #dcc4 p\nd1 #dcb4 rice1 #cgc4 ,sa9t ,honore1 #dbc4 ,sav>91 #dcj4 %ort1 #dcb4 sponge1 #dca4 tea1 #dcc4 ,vi5nois1 #dcc4 ) jelly1 #dcc4 ,calf's bra91 #bad4 e>s1 #bae4 feet1 #bae4 jelly1 #ec4 head1 #baf1 #bag4 en tortue1 #bah4 s\p1 #hf4 he>t1 #bah4 kidneys1 #bai4 lights1 #bbj4 liv]1 #bba4 pluck1 #bbb4 sweetbreads1 #bbc4 9 vol-au-v5t1 #dai4 tail1 #bbc4 tongue1 #bbc4 ,c&i$ fruit1 #djc4 ,capon1 #bef4 ,c>amel1 #dg4 ,c>doon1 #caf4 ,c>p1 #acb1 #ace4 ,c>rots1 #caf4 ,be*amel1 #caf4 f9es h]bes1 #cag4 glaz$1 #cag4 au jus1 #cag4 p\lette1 #cag4 /ew$1 #cag4 ) sug>1 #cah4 9 puree1 #abb4 s\p1 #gg4 ,catsup1 #ah4 mu%room1 #cbg4 tomato1 #ced4 ,caulifl[]s1 #cah4 ,be*amel1 #cah4 grat91 #cah4 :ite sauce1 #cai4 fri$1 #cai4 /ew$1 #cai4 9 salad1 #cbj4 ) cream1 etc41 #cai4 pickl$1 #cec4 ,cavi>e1 #ah4 ,cel]y1 #cbj4 fri$1 #cbj4 9 salad1 #cdh1 #cdi4 puree1 #abb4 ,c]velas1 #ai4 ,*>lotte ( fruit1 #chc4 ,francaise1 #chb4 ,polonaise1 #chb4 ,russe1 #cha4 ,itali5ne1 #chb4 a la ,*antilly1 #chb4 apple1 #cgi4 ,*>treuse1 #bhd4 ,*eese1 #ai4 a la creme1 #chc4 ,*]ries 9 br&y1 #djf4 compote1 #chf4 pie1 #ddj4 glaz$1 #cif4 pres]v$1 #djb4 ,*]vil1 #ai4 ,*e/nuts1 #cej4 c&i$1 #dje4 glaz$1 #cif4 9 compote1 #chg4 puree1 #aba4 ,*iccory1 #cbj4 9 salad1 #cdh4 7wild71 #cdh4 ,*ick51 #bch4 to truss1 etc41 #bch-bda4 bak$1 #bea4 boil$1 #bda4 bon$1 #bdb4 broil$1 #bdb4 ) sauce1 #bdb1 #bdc4 croquettes1 #bdc4 fricassee1 #bdd4 supreme1 #bdf1 #bdg4 f9anci]e1 #bdf4 francaise1 etc41 #bdf4 ,m>5go1 etc41 #bdh4 roa/$1 #bdi4 ) sauce1 #bej4 g>niture1 #bej4 decorat$1 #bej1 #bea4 saute1 #bea1 #beb4 ) ,*ampagne1 #beb4 /ew$1 #bec4 /uff$1 #bec1 #bed4 9 pie1 puree1 #aai4 vol-au-v5t1 #dai4 cold1 #bed4 9 salad1 #bef4 pres]v$1 #df4 bro?1 #fe4 ,*oca1 #eb4 ,*ocolate1 #ea4 ic$1 #cih4 ,*\x1 #dbc4 ,*[d]1 #aei4 ,clams1 #aei4 bak$1 #afa4 *[d]1 #aei4 s\p1 #ib4 ,co*9eal1 #ai4 ,cocoa1 #eb4 ,cocoa-nut1 #ceb4 ,cod-fi%1 #acf4 /uff$1 #aca4 7salt71 #ade1 #adf4 ,c(fee1 #dg4 ic$1 #cih4 ,col&]1 #ai4 ,cold wea!r1 #bb4 ,color$ beans1 #caj4 ,compotes1 #chd4 apples1 #che4 *]ries1 #chf4 oranges1 #chf4 b]ries1 #chf4 pea*es1 etc41 #che4 syrup1 #chd4 ,cont5ts1 #g4 ,cook+1 #i4 ,corn 7sweet71 #cba4 cake1 #dca4 ,corn-salad1 #cdh4 ,corn-/>*1 #ge4 ,consomme1 #fd4 ,caulis ( fi%1 #aja4 veal1 #aja4 ,c\rses1 #dfj4 ,crabs1 #aec4 ,cranb]ries1 #chg4 compote1 #chg4 pie1 #dda4 ,craw-fi%1 #aec4 ,cream1 #chg4 sweet1 #cib4 *eese1 #chc4 au cafe1 #chh4 ,*antilly1 #cib4 c>amel1 #chi4 *ocolate1 #chi4 cuite1 #cij4 ess5ce1 #cij4 frangipane1 #cij4 ice1 #cib4 leg]e1 #cia4 lemon1 #chg4 orange #cij4 patissi]e1 #cia4 r5v]see1 #cia4 tea1 #cij4 vanilla1 #cij4 :ipp$1 #cib4 cakes1 #dbc4 ,croque en b\*e1 #cid4 ,croquettes ( veal1 etc41 #bjf4 *ick51 #bdc4 potato1 #cch4 rice1 #cgc4 ,croquignolles1 #dej4 ,cr\tons1 #aad4 ,crull]s1 #dca4 ,crumbs1 #cj1 #df4 :ite1 #df4 ,cucumb]s1 #cba4 9 hors-d'oeuvre1 #cbb4 pickl$1 #cee4 9 salad1 #cej4 /uff$1 #cbb4 ,currants1 compote1 #chf4 glaz$1 #cig4 ic$1 #cih4 jelly1 #djf4 salad1 #ceb4 7dri$71 #eg4 ,curry1 #bj4 ,cu/>d1 #cic4 ,d&elion1 #cbc4 9 salad1 #cdh4 ,dess]t1 #dfc4 ,d9+-room1 #bj4 ,d9n]1 #dei4 directions1 #af4 ,di%1 #bj4 ,di%es 7ord] (71 #dfa4 ,div]s receipts1 #dd4 ,d\ghnuts1 #dcb4 ,dra9+1 #bj4 ,dr9k+1 #ba4 ,duck1 #bfd4 apple sauce1 #bfe4 cranb]ry sauce1 #bfe4 bak$1 #bfe4 roa/$1 #bfe4 ) turnips1 #bfg4 currant-jelly1 #bfe4 g>niture1 #bfe4 saute1 #bff4 ) peas1 etc41 #bff4 /uff$1 #bfh4 bon$1 #bfh4 pres]v$1 #df4 cold 9 salmis1 #bfh4 croquettes1 #bfh4 salad1 #bfh4 ,duckl+1 #bfd4 ,du/1 to1 #ba4 ,e>s1 #bae4 ,eclairs1 #dbd4 au cafe1 #dbe4 *ocolate1 #dbd4 tea1 #dbe4 vanilla1 #dbe4 currants1 #dbe4 /rawb]ries1 #dbe4 jellies1 #dbf4 ess5ce1 #dbe4 ,economy1 #bc4 ,eels1 #acf4 broil$1 #acf4 fri$1 #acg4 roa/$1 #acg4 9 matelote1 #acg4 /uff$1 #acg4 9 vol-au-v5t1 #dai4 ,eggs1 #cef4 beat]1 #bd4 crumbs to fry1 #cj4 :ites 7to beat71 #cfc4 ,be*amel1 #ceg4 boil$1 #cei4 fri$1 #cfj4 au grat91 #ceh4 a la tripe1 #cfb4 neige1 #cfb4 poa*$1 #cfb4 scrambl$1 #cfj4 /uff$1 #ceh4 ,lyonnaise1 #ceg4 sur le plat1 etc41 #cfj4 9 matelote1 #cfa4 fricassee1 #ceg4 ) vegetables1 #cei1 #cfa4 *eese1 #ceg1 #ceh4 ham1 etc41 #cei4 f9es h]bes1 #ceg4 sauces1 #ceh4 g>niture1 #aae4 9 salad1 #cej4 ,egg-plant1 #cbc4 ,endive1 #cbj4 9 salad1 #cdh4 ,entrees1 #dfb4 ,entremets1 #dfc4 ,epigramme1 #aii4 ,errors 9 cook+1 #bd4 ,escalops1 #aeh1 #bjf4 ,ess5ce ( beef1 #eb4 sp9a*1 #eb4 ,fan*onnettes1 #daf4 ,fans1 #daf4 ,f>ces1 #aac4 bread1 #aac4 cabbage1 #aac4 combs1 #aac4 cr\tons1 #aad4 duxelle1 #aad4 egg1 #aae4 f9anci]e1 #aae4 liv]1 #aae4 ,mac$o9e1 #aae4 mu%room1 #aaf4 onion1 #aaf4 qu5elles1 #aaf4 salpicon1 #aag4 truffles1 #aag4 ,fat 7*ick51 etc471 #bi4 to cl>ify1 #bi4 = fry+1 #bi4 ,fecula1 #gf4 ,f5nel1 #be4 ,feuilletes1 #dac4 a la ,conde1 #dad4 ,figs1 #be4 ,fillet1 #afh4 ,f9es h]bes1 #be4 ,fi%1 #abe4 to keep1 #cc4 quality1 #ce4 to select1 #abe4 clean = boil+1 #abe4 bak+1 etc41 #abe4 same species1 #abe4 to "k :5 cook$ en\gh1 #abf4 improve1 #abf4 bone1 #abf4 sk91 #abf4 decorate1 #abg4 kettle1 #abg4 bak$1 #abh4 balls1 #abh4 boil$1 #abi4 broil$1 #abi4 cold1 #add4 fri$1 #abi4 a la ,orly1 #acj4 roa/$1 #acj4 saute1 #aca4 /ew$1 #aca4 /uff$1 #aca4 a la creme1 #acf4 an*ovy butt]1 #abi4 sauce1 #ace1 #acf4 ,be*amel1 #acf4 ,bordelaise1 #adc4 ,bretonne1 #ace4 cap]-sauce1 #acj1 #ace1 #acf4 c\rt-b\illon1 #ace4 cream-sauce1 #acf4 egg-sauce1 #acf4 f9es-h]bes sauce1 #acf4 g5evoise-sauce1 #ace4 g5oise-sauce1 #ace4 grat9-sauce1 #acb1 #ace4 ,holl&aise sauce1 #acj1 #ace1 #acf4 ,itali5ne sauce1 #ace4 ,maitre d'hotel sauce1 #abi1 #acf4 matelote sauce1 #acb1 #ace4 ,mayonnaise1 #acj4 piquante1 #acj4 poivrade1 #acj4 remolade1 #acj4 ,t>t>1 #ace4 tomato1 #acj1 #ace1 #acf4 v9aigrette1 #acd-acf4 bass1 #acj1 #acb4 black-fi%1 #acj1 #acb4 blue-fi%1 #acj1 #acb4 cod1 #acf4 7salt71 #ade4 eels1 #acb1 #acf4 fl\nd]1 #acj1 #acg4 haddock1 #acf4 halibut1 #acf4 h]r+1 #acj4 7salt71 #adg4 mack]el1 #ace4 7salt71 #adh4 pike1 #acj1 #acb1 #aci4 porgy1 #acj1 #acb4 ray1 #aci4 salmon1 #adj4 %ad1 #adb4 %eep's-head1 #adb4 skate1 #aci4 tr\t1 #acb1 #aci4 turbot1 #adc1 #add4 :ite-fi%1 #acj4 clams1 #aei4 lob/]1 #adi1 #aec4 oy/]s1 #aee4 float+ isl&1 #cfb4 ,allem&e sauce1 #acg4 bak$1 #acg4 ,norm&e1 #acg4 ano!r1 #ach4 bon$ & fri$1 #aci4 ,fl\r1 #be4 ,foies-gras1 #be4 ,fondue1 #cfb4 ,food1 #bb4 ,fox1 #big4 ,frangipane1 #cij4 ,fric&eau1 #baa4 ,fritt]s1 #cic4 ,frogs1 #adi4 ,fromage a la creme1 #chc4 ,fruit1 #djf4 cor]1 #bf4 c&i$1 #djc4 glaz$1 #cid4 ic$1 #cig4 = dess]t1 #dja4 pres]v$1 #cec4 9 liquor1 #dje4 ,fry+1 #aa4 batt] =1 #cj4 fat #bi4 l>d #bh4 directions =1 #aa4 eggs & crumbs =1 #cj4 ,galant9e1 #bf4 ,galette1 #daf1 #dej4 du gymnase1 #daf4 ,game1 #bgf4 pie1 #dcd4 ,g>lic1 #be4 ,g>ni%1 #aac4 ,g>ni%+1 #aac4 ,g>nitures1 #aac4 ,g5oise1 #dej4 ) almonds1 etc41 #dea4 *ocolate1 etc41 #dea4 ,gibelotte1 #bic4 ,giblets1 #bgc4 ,glaz+1 #bf4 ,godiveau1 #aag4 ,goose1 #bfh4 apple-sauce1 etc41 #bfh4 ,gooseb]ries 9 jelly1 #chf4 ,gosl+1 #bfh4 ,grapes1 #djb4 9 jelly1 #djf4 glaz$1 #cig4 ,gravy ( meat1 #ee4 fi%1 #aja4 ,gr\se1 #bhj4 ,gu9ea-f[l1 #bfh4 ,haddock1 #acf4 ,halibut1 #acf4 ,ham1 #bbh4 boil$1 #bbh4 9 hors-d'oeuvre1 #bbh4 ) puree1 #bbi4 decorat$1 #bcj4 roa/$1 #bbi4 ) sauces1 #bcj1 #bca4 ,h>d cake1 #dbi4 ,h>e1 #bhj-bhb4 ,hazel-nut butt]1 #aai4 ,head-*eese1 #bcd4 ,h]b bro?1 #ia4 ,h]r+1 #acj4 salt1 #adg4 r$1 #adh4 ,highhold]s1 #bgi4 ,hom9y1 #cbd4 ,hors-d'oeuvres1 #dfb4 ,horse-radi%1 #dfb4 ,hot wea!r1 #ba4 ,ice-cream1 #cib4 ,ic$ fruit1 #cig4 ,ic+1 #ec4 ,ignorance 9 cook+1 #bd4 ,indige/ion1 #bf4 ,is+lass1 #bf4 ,italian pa/es1 #bf4 ,jam1 #chd4 ,jellies1 #ec1 #cih4 sweet or w9e1 #cih4 ,mac$o9e1 #cii4 cold1 #cii4 meat1 #ec4 bro?1 #ec4 *ick51 #ec4 turkey1 #ec4 calf's-foot1 #ec4 fruit1 #djf4 ,jelly-bag1 #bg4 ,juice or jus1 #ee4 ,juli5ne1 #gc1 #gd4 ,kid1 #bja4 ,kit*5 ut5sils1 #bg4 ,kisses1 #deb4 ,lady's-f+]s1 #dbg4 ,lait de p\le1 #bh4 ,lamb1 #aih4 epigramme1 #aii4 =e-qu>t]1 #aih4 h9d-qu>t]1 #aii4 entire1 #bjj4 cold1 #bjj4 feet1 #bja4 kidneys1 #bja4 ,lapw+1 #bgi4 ,l>d1 #bh4 ,l>d+1 #ca4 ne$le1 #ca4 ,leav51 #cb4 ,leeks1 #cbd4 ,lemon 9 compote1 #chf4 ic$1 #cih4 pie1 #dda4 ,lemonade1 #dd4 ,l5tils1 #cbd4 puree1 #abj4 s\p1 #ha4 ,lettuce1 #cbd4 9 salad1 #cdh4 ,lima beans1 #cji4 ,liv]1 #aae4 ,lob/]1 #adi4 to boil1 #aej4 bisque1 #gj4 croquettes1 #aeb4 butt]1 #aah4 fri$1 #aeb4 ano!r1 #aeb4 9 b\*ees1 #dbj vol-au-v5t1 #dai4 pie1 #dci4 salad1 #aea4 ano!r1 #aea4 ! %ell1 #aej4 scallop$1 #aeb4 ,lo91 #bac4 ,lun*1 #dfd4 ,mac>oni1 #cgj4 croquettes1 #cgb4 au grat91 #cgj4 ,itali5ne1 #cga4 ,napolita9e1 #cga4 potage1 #gg4 ,mac>oons1 #dea4 ) *ocolate1 #dea4 ,mac$o9e jelly1 #cii4 salad1 #ceb4 omelet1 #cfi4 g>niture1 #aae4 ,mack]el1 #ace4 salt1 #adh4 ,spani%1 #ace4 ,madele9es1 #deb4 ,m>malades1 #dja4 ,matelote1 #acb-acd4 ,mead[-l>k1 #bgi4 ,meat1 #ce to cook1 #cb4 keep1 #cc4 pies1 #dcc4 jellies1 #ec4 gravy1 #ee4 ,melons1 #ee4 ic$1 #cih4 melt$ butt]1 #aai4 ,m]+ues1 #deb4 apple1 #cgi4 ,*antilly1 #dec4 ,swiss1 #dec4 ,meuni]e1 #ef4 ,m9ce-pie1 #dda4 ,m9t1 #ef4 ,miroton1 #agf4 ,mix+1 #ab4 ,mock-turtle s\p1 #hf4 ,motto1 #dc4 ,m\lds1 #cd4 ,muff9s1 #dcb4 ,mulb]ries1 #chf1 #djf4 ,muscles1 #aec1 #aed4 ,mu%rooms1 #cbe1 #cbg4 broil$1 #cbf4 puree1 #abc4 catsup1 #ccg4 g>niture1 #aaf4 ,mu/>d1 #cdh4 ,mutton1 #ahd4 bak$1 #ahe4 roa/$1 #ahd4 decorat$1 #ahe4 ) vegetables1 #ahe4 h>icot1 #ahf4 brea/ broil$1 #ahf4 ) sauces1 #ahg4 on purees1 #ahg4 *ops1 broil$1 #ahg4 ) vegetables1 #ahh4 9 papillotes1 #ahh4 ) sauces1 #ahh4 sautees1 etc41 #ahg4 leg1 #aij4 boil$1 #aib4 decorat$1 #aia4 ) vegetables1 #aij4 currant-jelly1 #aij4 sauces1 #aij1 #aia4 /ew$1 #aia4 cold1 #aib4 bak$1 #aij4 roa/$1 #aij4 ) puree1 #aij4 neck1 #ahg4 saddle1 #aic4 bak$1 #aic4 roa/$1 etc41 #aic4 %\ld]1 #aib4 boil$1 #aic4 bon$1 #aib4 /uff$1 #aib4 on purees1 #aib4 roa/$1 #aib4 ) sauces1 #aic4 cold1 9 v9aigrette1 #aic1 #aid4 croquettes1 #ahf4 bra91 etc41 #aid4 ,na/urtium1 #cej4 ,n\gat1 #dec4 ,n\illes1 #cge4 ,oil1 #cdg4 ,oil$ pap]1 #ah4 ,okra1 #hh4 ,olives1 #cd4 ,omelet1 #cfc1 #cfd4 ,cele/9e1 #cff4 ,mac$o9e1 #cfi4 s\fflee1 #cfi4 aux f9es h]bes1 #cff4 au naturel1 #cff4 ) bacon1 #cff4 fruit1 #cfe4 *eese1 #cfg4 ham1 etc41 #cfh4 kidneys1 #cfg4 lob/]1 #cfg4 mu%rooms1 #cfg4 oy/]s & fi%1 #cgj4 rum1 #cfh4 sorrel1 #cfg4 sug>1 #cfg4 sweetmeats1 #cgj4 vegetables1 #cff4 ,onions1 #cbg4 glaz$1 #cbh4 9 puree1 #abc4 g>niture1 #aaf4 salad1 #cea4 pickl$1 #cec4 ,opossum1 #big4 ,orangeade1 #dd4 ,oranges1 compote1 #chf4 glaz$1 #cid4 ic$1 #cih4 pres]v$1 #dje4 salad1 #ceb4 pie1 #ddj4 ,ord] ( di%es1 #dfa4 ,osmazome1 #cd4 ,ott]1 #big4 ,oy/]s1 #aee4 raw1 #aee4 9 b\*ees1 #dba4 patties1 #dba4 vol-au-v5t1 #dai4 p\lette1 #aeh4 broil$1 #aeg4 fri$1 #aef4 roa/$1 #aeg4 /ew$1 #aeh4 scallop$1 #aeg4 a la ,wa%+ton1 #aeh4 pickl$1 #aeh4 s\p1 #ij4 ,oy/]-plant1 #cdb4 ,pa9 p]du1 #cid4 ,pa9s ( game1 #dch4 ,panade1 #ef4 ,pancakes1 #dca1 #ded4 ,pap1 #ef4 ,pap]1 butt]$1 #ah4 oil$1 #ah4 ,papillotes1 #baj4 ,p>sley1 #ce4 ,p>snip1 #cbh4 saute1 #cbh4 /ew$1 #cbi4 ,p>tridge1 #bhb4 ,pa/e1 #daj4 puff1 #daj-dac4 = meat-pies1 #dcd4 ,pa/ry1 #djh4 bag1 #cf4 ,pate a *\x1 #dbb4 ,pate1 #dcc4 de foies-gras1 #be4 ,patties 7b\*ees71 #dbj4 ,peacock1 #bhb4 ,pea*es1 bak$1 #dja4 9 compote1 #che4 jelly1 #djf4 pie1 #ddj4 salad1 #ceb4 ic$1 #cig4 pres]v$1 #dja4 c&i$1 #djc4 ,pe>s1 9 compote1 #chf4 salad1 #ceb4 c&i$1 #djd4 glaz$1 #cif4 ic$1 #cig4 pres]v$1 #djb4 syrup1 #chj4 ,peas 7gre571 #cbi4 boil$1 #cbi4 au jus1 #ccj4 ) ham1 etc41 #ccj4 sug>1 #ccj4 9 puree1 #aba4 7cann$71 #ccj4 7dry71 #ccj4 7split71 #ccj4 9 s\p1 #hj4 pres]v$1 #ced4 ,pepp]1 #ce4 ,p]*1 #acb1 #ace4 ,petits f\rs1 #daj4 pa9s1 #dbf4 au *ocolat1 etc41 #dbd4 ,pheasant1 #bhb4 ,pick]el1 #aci4 ,pickl$ cucumb]1 #cee4 ,pickles1 #cec4 ,pies1 #dcc4 decorat$1 #dce4 fruit1 #ddj4 meat1 #dcg4 fi%1 #dci4 game1 #dcf4 m9ce1 #dda4 pot1 #ddb4 ,pig's feet1 #bcb4 head1 #bcc4 kidneys1 #bcd4 7suck+71 #bce1 #bcf4 tongue1 #bcd4 ,pigeons1 #bfi4 bak$1 #bga4 broil$1 #bfi4 fri$1 #bgb4 roa/$1 #bgj4 /ew$1 #bgj4 /uff$1 #bgj4 9 *>treuse1 #bfi4 compote1 #bgb4 crapaud9e1 #bgc4 ) vegetables1 #bfi4 pie1 #dcf4 ,pike1 #aci4 g5oise sauce1 #aci4 ) diff]5t sauces1 #ace1 #acf4 9 matelote1 #acb-acd4 roa/$1 #acj4 ,p9e-apple1 #ceb4 glaz$1 #cig4 ic$1 #cih4 9 compote1 #chf4 fritt]s1 #cic4 syrup1 #chj4 ,pi?ivi]s1 #dae4 ,plov]1 #bgi4 ,plums1 #djb4 c&i$1 #djd4 glaz$1 #cig4 ic$1 #cig4 9 jelly1 #djf4 m>malade1 #chf4 pie1 #ddj4 ,plum-pudd+1 #ddg4 ,poa*$ eggs1 #cfb4 ,pommees1 #dad4 ,porgy1 #acb1 #ace4 ,pork1 #bbf4 *9e1 #bbf4 cutlets1 #bbg4 leg1 #bbh4 salt1 #bca4 ham1 #bbh4 e>s1 etc41 #bcb4 ,porte manteau1 #dad4 ,potages1 #fa4 bro? =1 #fb4 *ick5 bro?1 etc41 #fe4 veal1 #fh4 vegetables1 #fi4 fi%1 #fe4 made quickly1 #gj4 bisque ( lob/]1 #gj4 crabs1 #gb4 craw-fi%1 #gb4 b\illabaisse1 #gb4 consomme1 #fd4 ,colb]t1 #gc4 fancy1 #gg4 ,juli5ne1 #gc1 #gd4 a la ,brunoise1 #gd4 ,monaco1 #gd4 reg5ce1 #ge4 royale1 #ge4 au *asseur1 #hf4 ,*9ese1 #hc4 pr9tani]1 #ge4 vel\te1 #ge4 ) arr[-root1 #ge4 b>ley1 #gf4 bread1 #ge4 corn-/>*1 #ge4 c>rots1 #gg4 fecula1 #gf4 gruel1 #gf4 giblets1 #gf4 ,indian meal1 #gf4 ,italian pa/es1 #gh4 mac>oni1 #gg-gi4 mack]el1 #gg4 n\illes1 #gi4 potatoes1 #gi4 qu5elles1 #hj4 rice1 #hj4 sago1 #gf4 sem\le1 #gf4 tapioca1 #gf4 turnips1 #hj4 v]micelli1 #gg4 puree ,*antilly1 #ha4 a la ,conde1 #hb4 ,crecy1 #hb4 francaise1 #ha4 re9e1 #hd-he4 ( asp>agus1 #hb4 arti*okes1 #hb4 beans1 #ha4 caulifl[]s1 #hb4 *e/nuts1 #hb4 corn #hc4 l5tils1 #ha4 ,lima1 #ha4 peas1 #hj4 potatoes1 #ha4 pumpk9s1 #ha4 squa%1 #hb4 tomatoes1 #hc1 #hd4 turnips1 #hb4 :eat1 #hb4 f[ls1 #he4 ,s\p maigre1 #he4 mock-turtle1 #hf4 sportsman's1 #hf4 turtle1 #hg4 clam1 #ib4 rice1 #hh4 beef & mutton1 #hf4 muscle1 #ib4 okra1 #hh4 ox-*eek1 #hi4 tail1 #hi4 oy/]1 #ij4 pot-au-feu1 #fa4 %eep's-tail1 #hi4 sorrel1 #hi4 ) cabbage1 #ij4 caulifl[]1 #ia4 *eese1 #ia4 h]bs1 #ia4 leeks1 #ib4 milk1 #ia4 onions1 #hh4 ,allem&e1 #ib1 #ic4 ,indian1 #ic4 ,poli%1 #ic4 ,russian1 #id4 ,spani%1 #ie1 #if4 ,potatoes1 #ccj4 boil$1 #cca4 /eam$1 #cca4 ,allem&e1 #ccb4 ,anglaise1 #ccb4 ,b>ig\le1 #ccb4 ,be*amel1 #ccb4 broil$1 #ccb4 du*esse1 #cci4 francaise1 #ccc4 fri$1 #ccb4 ,holl&aise1 #ccc4 ,lyonnaise1 #ccd4 ,maitre d'hotel1 #ccd4 ma%$1 #cce4 ,p>isi5ne1 #ccb4 ,polonaise1 #cce4 sautees1 #ccf4 s\fflees1 #ccf4 /uff$1 #ccg4 swell$1 #ccc4 9 balls1 #ccc1 #cch4 cakes1 #cch4 croquettes1 #cch4 matelote1 #cci4 prov5cale1 #ccf4 puree1 #aba4 salad1 #cea4 ) bacon1 #cci4 butt]1 #cci4 cream1 etc41 #cdj4 s\p1 #ha4 sweet1 #cdj4 ,pot-au-feu1 #fa4 ,p\ltry1 #bcg4 ,p\nd cake1 #dcb4 ,prairie h51 #bhb4 bak$1 #bhb4 bon$1 #bhh4 broil$1 #bhc4 pres]v$1 #df4 roa/$1 #bhf4 saute1 #bhg4 /ew$1 #bhg4 ) sauces1 #bhg4 vegetables1 #bhc1 #bhd4 currant-jelly1 #bhg4 g>nitures1 #bhg4 mu%rooms1 #bhg4 oranges1 #bhg4 hunt]-l1 #bhg4 l>d$1 #bhd4 9 *>treuse1 #bhd crapaud9e1 #bhg4 croquettes1 #bhh4 fricassee1 #bhg4 pie1 #dcf4 puree1 #aai4 salad1 #bhh4 salmis1 #bhh4 t]re51 #dch4 ,prawns1 #aed4 ,preface1 #c4 ,pres]ves ( b]ries1 #djb4 ( fruits1 #dja4 meat1 #df4 vegetables1 #cec4 ,prunes1 #dja4 glaz$1 #cig4 pie1 #ddj4 ,pudd+s1 #ddb4 bread1 #dde4 cab9et1 #dde4 mac>oni1 #ddg4 plum1 #ddg4 tapioca1 etc41 #ddg4 v]micelli1 #ddf4 sauces1 #aaa4 ,puff-pa/e1 #daj-dac4 ,pumpk9s1 #cdj4 ,pun*1 #djg4 ,roman1 #djh1 #dfc4 ,purees1 ( fruits1 vegetables1 #abj-abd4 meat1 #aai4 ,pursla91 #cdj4 ,quail1 #bhh4 bak$1 #bhh4 roa/$1 #bhi4 vegetables1 #bij4 9 *>treuse1 #bij4 pie1 #dcf4 hunt]-l1 #bhi4 pres]v$1 #df4 9 grape-v9e leaves1 #bij4 ,quality ( fi%1 #ce4 ( meat1 etc41 #ce4 ,qu5elles1 #aag4 ,qu9ces1 pres]v$1 #djb4 9 m>malade1 #chg4 jelly1 #djf4 ,rabbit1 #bjj4 bak$1 #bia4 l>d$1 #bia4 roa/$1 #bic4 saute1 #bid4 /ew$1 #bid4 9 *>treuse1 #bia4 civet1 #bia4 croquettes1 #bib4 gibelotte1 #bic4 ,m>5go1 #bic4 pie1 #dcf4 vol-au-v5t1 #dbj4 ) olives1 #bic4 peas1 #bid4 currant-jelly1 #bib4 sauces1 #bia1 #bid4 sportsman-l1 #bid4 cold1 #bie4 ,raccoon1 #big4 ,radi%es1 #cda4 ,rail1 #bgi4 ,rais9e1 #djb4 ,rais9s1 #eg4 ,raspb]ries1 compote1 #chf4 jelly1 #djf4 ,raw mat]ials1 #cf4 ,ray1 #aci4 au beurre noir1 #adj4 ,r$ h]r+1 #adh4 ,re$-bird1 #bgi4 ,releves1 #dfb4 ,rhub>b1 #cda4 pie1 #dda4 ,rice1 #cgb4 9 bord]1 #cgc4 cake1 #cgc4 croquettes1 #cgc4 fritt]s1 #cgd4 s\ffle1 #cgd4 s\p1 #hj4 wat]1 #cge4 ) fruit1 #cgd4 ,rice-bird1 #bgi4 ,rissoles1 #daf4 ,roa/+1 #ab4 ,rob9s1 #bgi4 ,rolls1 #deh4 ,roman pun*1 #djh4 ,rots1 #dfc4 ,r\x1 #aji4 ,rum cakes1 #dcj4 ,sage1 #ce4 ,sago1 #gf4 ,sa9t-,honore1 #dbc4 ,salads1 #cdg4 ( gre5s1 #cdh4 fruits1 #ceb4 ( p\ltry1 #bef4 game1 #bhh4 fi%1 #ceb4 ,salmis1 #bif4 ,salmon1 #adj4 broil$1 #adb4 9 fric&eau1 #adj4 ,g5evoise1 #ada4 hors-d'oeuvre1 #ceb4 papillotes1 #adj4 pie1 #dci4 salad1 #ada4 scallops1 #ada4 cap]-sauce1 #acf4 c\rt b\illon1 #adj4 maitre d'hotel1 #adj4 roa/$1 #acj4 salt1 #adf1 #adg4 smok$1 #adg4 ,salpicon1 #aag4 ,salsify1 #cdb4 ,be*amel1 etc41 #cdb4 ,s&wi*es1 #eg4 ,s>d9es1 #ade4 ,sauce1 #ig4 ,allem&e1 #ih4 an*ovy1 #ii4 apple1 #ii4 ,be*amel1 #ii4 blonde1 #ajj4 bread1 #ajj4 br[n1 #ajj4 cap]1 #ajj4 cel]y1 #ajj4 ,*ampagne1 #aje4 ,colb]t1 #ajj4 c\lis1 #aja4 cranb]ry1 #ii4 cream1 #ajb4 craw-fi%1 #aje4 cucumb]1 #ajb4 currant1 #ii4 diplomat1 #ajb4 egg1 #ajb4 ,espagnolle #ajb4 ess5ce1 #ajc4 f9es h]bes1 #ajc4 fi%1 #ajc4 ,g5evoise1 #ada4 ,g5oise1 #ajc4 gravy1 #ee4 ,holl&aise1 #ajd4 ,indian1 #ajd4 ,italian1 #ajd4 juice1 #ee4 lob/]1 #aje4 ,madeira1 #aje4 maitre d'hotel1 #aje4 matelote1 #acb1 #acc4 ,mayonnaise1 #aje4 muscle1 #aaa4 mu%room1 #ajf4 oy/]1 #aaa4 ,p>isi5ne1 #ajf4 pea*1 #ii4 piquante1 #ajf4 poivrade1 #ajg4 ,polonaise1 #ajg4 p\lette1 #ajg4 prawn1 #aje4 pr9cesse1 #ajh4 prov5cale1 #ajh4 ravigote1 #ajh4 raspb]ry1 #ii4 remolade1 #aji4 ,rob]t1 #ajh4 r\x1 #aji4 %allot1 #aji4 %rimp1 #aje4 s\bise1 #aji4 supreme1 #aji4 t>ragon1 #aah4 ,t>t>1 #ajf4 tomato1 #aaj4 truffle1 #aaj4 vel\te1 #aaj4 :ite1 #aaa4 v9aigrette1 #aaj4 = blanc mange1 #cha4 pudd+s1 #aaa1 #aab4 ,sav>91 #dcj4 ,saucissons1 #ai4 ,sausages1 #ai4 ,sausage-meat1 #eg4 ,saute+1 #ac4 ,sav>91 #dcj4 ,scallops1 #aeh4 on ! %ell1 #aei4 ( salmon1 #ada4 veal1 #bjf4 ,scallop$-knife1 #cf4 ,season+1 #ad4 ,sem\le1 #gf4 ,%ad1 #adb4 broil$1 #adb4 a la ,*ambord1 #adb4 au grat91 #adb4 9 prov5cale1 #adb4 ) sorrel1 #adb4 /uff$1 #acg4 roa/$1 #acj4 ,%allots1 #cg4 ,%eep's bra91 #aid4 feet1 #aid4 kidneys1 #aif4 tongue1 #aig4 ,%eep's-head fi%1 #adb1 #adc4 ,%ort-cake1 #dcb4 ,%rimps1 #aed4 ,simm]+1 #ad4 ,skate1 #aci4 ,skew]s1 #cg4 ,skirret1 #cdb4 ,skunk1 #bih4 ,small birds1 #bgh1 #bgi4 ,small fi%1 #abf4 ,smelts1 #abi4 ,smok$ tongue1 #ahc4 ,snails1 #cjc4 ,snipe1 #bgi1 #bie4 ,sole1 #acg4 ,sorrel1 #cdb4 au jus1 #cdc4 9 puree1 #cdc4 salad1 #cej4 s\p1 #hi4 pres]v$1 #cdc4 ,s\ffles1 #djj4 ,s\ps1 #fa4 ,s\r-kr\t1 #cae4 ,s\se1 #eh4 ,spani% mack]el1 #ace4 ,sp>r[-grass1 #cjg4 ,spices1 #ch4 ,sp9a*1 #cdc4 au beurre1 etc41 #cde4 jus1 #cdd4 sucre1 #cdd4 a la creme1 #cdd4 ess5ce1 #eb4 ,sponge cake1 #dca4 ,sportsman's s\p1 #hf4 ,sprats1 #ade4 ,spr\ts1 #cde4 ,squa%1 #cdj4 ,squirrel1 #bii4 ,/eaks1 #aga4 turtle1 #hh4 ,/]let1 #adc4 ,/ew+1 #ad4 ,/irr+1 #ci4 ,/ra9+1 #ci4 ,/rawb]ry1 glaz$1 #cif4 ic$1 #cih4 9 compote1 #chf4 fritt]s1 #cic4 jelly1 #djf4 salad1 #ceb4 %ort-cake1 #dcb4 ,/uff+ ( birds1 #bec4 fi%1 #aca4 ,/urgeon1 #adj4 ,succory1 #cbj4 ,succota%1 #cba4 ,suck+-pig1 #bce4 bak$1 #bce4 bon$1 #bcf4 roa/$1 #bce4 decorat$1 #bcf4 ,sug>1 #ci1 #cgf4 burnt1 #dg4 cook$1 #cgf4 du/$1 #ba4 pulv]iz$1 #ci4 syrup1 #cgf4 ,sun-fi%1 #acb4 ,supp]1 #dfd4 ,syrup = compotes1 #chd4 sug>1 #cgf4 apple1 #chj4 ,sweetbreads1 #bbc4 ,sweet di%es1 #cgf4 potatoes1 #cdj4 ,tapioca1 #ddg4 ,t>ragon1 #dj4 ,t>te1 #dda4 ,t>telettes1 #dad4 ,ta/+1 #ad4 ,tea1 #eh4 cake1 #dcc4 7meal71 #dfd4 ,t5*1 #acb4 ,t5d]lo91 #afh4 ,t]rap91 #hg4 ,t]re51 #dch4 ,?ru%1 #bgi4 ,!rmomet]1 #daj4 ,?yme1 #ce4 ,t9 tubes1 #dj4 ,toa/s1 #ei4 ,tomatoes1 #cde4 salad1 #cea4 /uff$1 #cde4 /ew$1 #cde4 pres]v$1 #ced4 catsup1 #ced4 ,tongue1 #agh4 ,tripe1 #aha4 ,tr\t1 #aci4 g5oise sauce1 #aci4 9 matelote1 #acb-acd4 ) sauces1 #ace1 #acf4 ,tr\tlet1 #aci4 ,truffles1 #dj4 g>niture1 #aag4 ,tunny1 #adc1 #adg4 ,turbot1 #adc1 #add4 ,bordelaise1 #adc4 9 salad1 #add4 vol-au-v5t1 #dai4 pie1 #dci4 roa/$1 #acj4 cold1 #add4 9 hors-d'oeuvre1 #ceb4 ,turkey1 #beg4 bak$1 #beh4 boil$1 #beg4 bon$1 #bfj4 pres]v$1 #df4 roa/$1 #beh4 /ew$1 #bei4 /uff$1 #bei1 #bfj4 9 croquettes1 #bfd4 pie1 #dcg4 salad1 #bfd4 ) cranb]ry-sauce1 #bei4 oy/]-sauce1 #bei4 currant-jelly1 #bei4 cold1 #bfc4 capon$1 #bfd4 ,turnips1 #cdf4 ,be*amel1 etc41 #cdf4 glaz$1 #cdf4 au jus1 #cdf4 ) sug>1 #cdf4 ,turtle1 #hg4 ,vanilla1 #da4 ,veal1 #bjb4 bak$1 #bje4 blanquette1 #bje4 broil$1 #bjh4 bro?1 #fh4 croquettes1 #bjf4 rag\t1 #bjf4 roa/$1 #bjc4 9 scallops1 #bjf4 vol-au-v5t1 #dbj4 ) vegetables1 #bjd4 decorat$1 #bjd4 brea/1 ) peas1 #bjg4 9 matelote1 #bjh4 /ew$1 #bjg4 neck1 #bjf4 cold1 #bad4 cutlets1 #bjh4 bak$1 #bji4 sautees1 #bji4 ) sauces1 #baj4 g>nitures1 #bji4 9 papillotes1 #baj4 ) mu%rooms1 #bji4 en ,bellevue1 #baj4 fric&eau1 #baa4 au jus1 #baa4 f9anci]e1 #baa4 ) peas1 etc41 #baa4 lo91 or leg1 /ew$1 #bac4 bak$1 #bje4 roa/$1 #bjc4 decorat$1 #bjd4 %\ld]1 on purees1 etc41 #bab4 bak$1 #bab4 bon$1 #bab4 roa/$1 #bab4 /uff$1 #bab4 en ,bellevue1 #bac4 bra91 etc41 #bad4 pie1 #dcg4 ,vegetables1 #cje4 spoons1 #da4 ,v5ison1 #bii4 bak$1 #cjj4 9 civet1 #cjj4 cutlets1 #cjj4 ) sauces1 #cja4 haun*1 #cja4 saddle1 ) currant-jelly1 #cjb4 %\ld]1 #cjb4 /ew$1 #cjb4 ) truffles1 etc41 #cjc4 cold1 #cjc4 ,v]micelli1 #gg1 #ddf4 ,v9eg>1 #cdg4 ,vol-au-v5t1 #dag4 ( fi%1 #dai4 oy/]s1 #dai4 *ick51 #dai4 veal1 #dbj4 game1 #dbj4 fruits1 #dbj4 sweatmeats1 #dbj4 ,waffles1 #ded4 ,walnuts1 #cea4 ,wat]1 #db4 ,wat]cress1 #cdg1 #cdi4 ,weak-fi%1 #acb4 ,wel% r>ebit1 #fj4 ,:ite-fi%1 #adj4 ,:ite pepp]1 #ce4 ,:ortleb]ry1 #chf1 #ddj4 ,w9es1 #db4 ,wood*uck1 #big4 ,woodcock1 #bgi4 9 pie1 #dcf4 salmis1 #bif4 ,woodpeck]1 #bgi4 ,yell[-birds1 #bgi4 ,zephyrs1 #dec4 ,,! ,,end4 ,,ga/ronomy ,,& ,,h\sekeep+4 99 99 99 99 99 ,h\sehold ,h9ts3 ,a ,book ( ,home ,receipts & ,home ,sugge/ions4 ,by ,mrs4 ,emma ,w4 ,babcock4 ,flexible clo?1 ) illum9at$ design4 #abmo4 #fj c5ts4 ,cont5ts3 ,i4 ,introductory2 ,,ii4 ,bread1 ,tea1 & ,c(fee2 ,,iii4 ,meats1 s\ps1 & ,fi%2 ,,iv4 ,vegetables1 ,c]eals1 & ,salads2 ,v4 ,pudd+s & ,pies2 ,,vi4 ,pickles2 ,,vii4 ,cake1 ,cu/>d1 & ,c&y2 ,,viii4 ,fruit2 ,,ix4 ,miscellane\s ,h9ts2 ,x4 ,talks ^u ,v>i\s ,subjects4 ,all ,ar\nd ! ,h\se2 or1 ,h[ to make ,homes happy4 ,by ,mrs4 ,h5ry ,w>d ,bee*]4 #abmo4 ,clo?1 #a4ej4 ,?is volume1 z its title implies1 consi/s ( pap]s ^u topics conc]n+ ! ord]+ & well-be+ ( ! h\sehold4 ,x conta9s1 9 addition to a l>ge numb] ( receipts = cook+1 & rules = m>ket+1 num]\s h9ts = ! managem5t ( s]vants & *ildr51 directions z to furni%+1 repair+1 cleans+1 etc41 & in=mation on all ! innum]able ?+s on :i* h\sekeep]s ne$ in=mation1 :ile1 9 addition to its usefulness z a guide to practical k & economical me?ods1 x is em95tly int]e/+ & sugge/ive1 9 its v>i\s essays on home topics1 to e "o conc]n$ 9 ! welf>e & happ9ess ( ! h\sehold4 ,h&-book ( ,practical ,cook]y1 = ,ladies & ,pr(essional ,cooks4 ,conta9+ ! :ole ,sci5ce & ,art ( prep>+ ,human ,food4 ,by ,p4 ,,blot4 #abmo1 clo?1 #a4ge4 ,breakfa/1 ,d9n]1 & ,tea2 view$ ,classically1 ,poetically1 & ,practically4 ,a new edition4 ,squ>e #abmo1 clo?1 #a4ej4 ,half-,t9ts3 ,table d',hote & ,draw+-room4 #abmo1 clo?1 #ge c5ts4 ,lessons 9 ,cook]y3 ,h&-book ( ! ,national ,tra9+-,s*ool = ,cook]y1 ,s\? ,k5s+ton1 ,london2 to :i* is add$ ! ,pr9ciples ( ,diet 9 ,heal? & ,disease1 by ,?omas ,k4 ,*amb]s1 ,m4 ,d4 ,edit$ by ,eliza ,a4 ,y\mans4 #abmo1 clo?1 #a4ej4 ,! novelty & m]it ( ! "w are 9 ! me?od by :i* x secures successful practice4 ,its lessons1 ! pla9e/1 easie/1 & fulle/1 any:]e to be f\nd1 h gr[n out ( a long & pa9/ak+ exp]i5ce1 9 f9d+ out ! be/ plan ( tea*+ beg9n]s & ignorant p]sons h[ to cook well4 ,!y 7 p]fect$ ?r\gh ! /upidities1 blund]s1 mi/akes1 que/ion+s1 & difficulties1 ( hundr$s ( pupils1 ( all ages1 grades1 & capacities1 "u ! c>eful direction ( intellig5t1 practical tea*]s4 ,h&-book ( ,d9+2 or1 ,corpul5cy & ,leanness ,sci5tifically ,consid]$4 ,by ,brillat ,sav>94 ,translat$ by ,l4 ,f4 ,simpson4 #abmo1 #a4jj4 ,social ,etiquette ( ,new ,york4 ,new & enl>g$ edition4 ,conta9+ two additional *apt]s--,ext5d$ ,visits1 & ,cu/oms & ,co/umes at ,!atres1 ,conc]ts1 & ,op]as--) ! *apt] on ,etiquette ( ,w$d+s rewritt5 9 accordance ) ! late/ fa%ionable usage4 #ahmo1 clo?1 gilt1 #a4jj4 ,h&-book ( ,h\sehold ,sci5ce4 ,by ,pr(essor ,e4 ,l4 ,y\mans4 #abmo1 clo?1 #a4ge4 ,?is "w has be5 prep>$ to meet a long-ackn[l$g$ want 9 our homes & s*ools4 ,!re is a /rong & gr[+ dem& = t k9d ( k :i* c be made available 9 ! daily op]ations ( famili> life4 ,v>i\s books h be5 prep>$ :i* cross ! field ( dome/ic sci5ce at diff]5t po9ts1 b ?is is ! fir/ "w t trav]ses & occupies ! :ole gr\nd4 ,h>dly a page c be op5$ t does n convey in=mation int]e/+ & valuable to e p]son :o dwells 9 a h\se4 ,! "w w be f\nd n only ( high practical utility1 b captivat+ to ! /ud5t1 & unequal$ 9 ! int]e/ ( its recitations4 99 99 99 99 99 ,new ,york3 ,d4 ,,appleton ,,co41 #a1 #c1 #e ,bond ,/reet4 ,,books ,,= ,,e ,,h\sehold4 99 99 99 99 99 ,cooley's ,cyclopa$ia ( ,practical ,receipts1 ,& ,collat]al ,in=mation 9 ! ,arts1 ,manufactures1 ,pr(essions1 & ,trades1 includ+ ,m$ic9e1 ,ph>macy1 & ,dome/ic ,economy4 ,design$ z a ,compreh5sive ,supplem5t to ! ,ph>macopoeia1 & ,g5]al ,book ( ,ref]5ce = ! ,manufactur]1 ,tradesman1 ,amateur1 & ,heads ( ,families4 ,six? edition4 ,revis$ & p>tly rewritt5 by ,ri*>d ,v4 ,tuson1 ,pr(essor ( ,*emi/ry & ,toxicology 9 ! ,royal ,vet]9>y ,college4 ,complete 9 two volumes1 #hvo1 #a1gif pages4 ,) ,illu/rations4 ,price1 #i4jj4 ,! great *>act]i/ic ( ?is "w is its g5]al usefulness4 ,9 cov]+ su* div]se subjects1 ! v be/ & mo/ rec5t rese>* seems to h be5 s\ght =1 & ! "w is rem>kable = intellig5t indu/ry4 ,?is v complete "w c1 !n1 be highly recomm5d$ z fulfill+ to ! lett] :at x purports to be--a cyclopa$ia ( practical receipts4--,new ,york ,times4 ,x is a well-edit$ special "w1 compil$ ) excell5t judgm5t = special purposes1 :i* are kept con/antly 9 m9d4 ,if x is m compreh5sive ?an its title sugge/s1 t is only because x is impossible to def9e ! limits ( its purpose ) exactitude1 or to describe its cont5ts ^u a title-page4 ,illu/rations ( ! text are freely us$1 & ! me*anical execution ( ! "w is excell5t4--,new ,york ,ev5+ ,po/4 ,! ,*emi/ry ( ,common ,life4 ,by ! late ,pr(essor ,james ,f4 ,w4 ,john/on4 ,a new edition1 revis$ & enl>g$1 & br\ght d[n to ! ,pres5t ,"t1 by ,ar?ur ,h]b]t ,*ur*1 ,m4 ,a41 ,oxon41 au?or ( ,food3 its ,s\rces1 ,con/itu5ts1 & ,uses4 ,illu/rat$ ) ,maps & num]\s ,engrav+s on ,wood4 ,9 "o vol41 #abmo1 #eib pages4 ,clo?4 ,price1 #b4jj4 ,summ>y ( ,cont5ts4--,! ,air we ,brea!2 ! ,wat] we ,dr9k2 ! ,soil we ,cultivate2 ! ,plant we ,re>2 ! ,bread we ,eat2 ! ,beef we ,cook2 ! ,bev]ages we ,infuse2 ! ,sweets we ,extract2 ! ,liquors we ,f]m5t2 ! ,n>cotics we ,indulge 92 ! ,poisons we ,select2 ! ,odors we ,enjoy2 ! ,smells we ,dislike2 ! ,colors we ,admire2 ,:at we ,brea! & ,brea! =2 ,:at1 ,h[1 & ,:y we ,dige/2 ! ,body we ,*]i%2 ! ,circulation ( ,matt]4 ,9 ! numb] & v>iety ( /rik+ illu/rations1 9 ! simplicity ( its /yle1 & 9 ! clos5ess & cog5cy ( its argum5ts1 ,pr(essor ,john/on's ,*emi/ry ( ,common ,life has z yet f\nd no equal among ! _m books ( a simil> "* :i* its success orig9at$1 & x /eadily ma9ta9s its preem95ce 9 ! popul> sci5tific lit]ature ( ! day4 ,9 prep>+ ?is edition = ! press1 ! editor _h ! opportunity ( consult+ ,pr(essor ,john/on's private & correct$ copy ( ,! ,*emi/ry ( ,common ,life1 :o _h1 be=e 8 dea?1 glean$ v _m fre% details1 s t he 0 able n only to incorporate ) 8 revision "s really valuable matt]1 b to le>n ! k9d ( addition :i* ! au?or contemplat$4 99 99 99 99 99 ,d4 ,,appleton ,,co41 ,publi%]s1 #a1 #c1 #e ,bond ,/41 ,new ,york ,transcrib]'s ,notes3 hyph5ation1 spell+ & gramm> h be5 pres]v$ z 9 ! orig9al ,page #bh1 kept a ong "t kept a long "t ,page #bi1 to bake game to bake game4 ,page #dg1 :5 prop] y made :5 prop]ly made ,page #ec1 ) good beef ) good beef4 ,page #fh1 /alks ( *ewil /alks ( *]vil ,page #gh1 place a ay] place a lay] ,page #hc1 :5 ma% g5tly !n ma% g5tly ,page #hf1 b ess n\ri%+ b less n\ri%+ ,page #aaf1 fre% mu%roons & fre% mu%rooms & ,page #aaf1 cook$1 :5 add cook$1 !n add ,page #aeg1 excell5t di% excell5t di%4 ,page #bje1 hr[ !m 9 ?r[ !m 9 ,page #bah1 ) once ounce ) "o ounce ,page #bdh1 cook$1 :5 add cook$1 !n add ,page #bec1 yell[1 :5 add yell[1 !n add ,page #bhd1 done1 :5 di% done1 !n di% ,page #big1 foll[+ sauce p\nd foll[+ sauce2 p\nd ,page #ccd1 & scollop$ all & scallop$ all ,page #cdf1 fifte5 m9utes fifte5 m9utes4 ,page #cfa1 ,procc$ z = eggs ,proce$ z = eggs ,page #cgi1 by squeeze+ x by squeez+ x ,page #cid1 an inck ?ick4 an in* ?ick4 ,page #djj1 tea1 *oco late1 etc4 tea1 *ocolate1 etc4 ,page #djd1 "o ano!r2 & "o an o!r2 & ,page #daf1 ) trim m+s ( ) trimm+s ( ,page #dah_/dai1 ! c5 tre1 x ! c5tre1 x ,page #ddc1 att] are blamable latt] are blamable ,page #dfj1 rots & entremets rots & entremets ,page #dfj1 to sp5d4 etc4 to sp5d1 etc4 ,page #dfa1 ,hors-d'oeuvres hors-d'oeuvres ,page #dgd1 sautees1 #ccf4 sautees1 #ccf4