,,the ,gastronomic ,regenerator3 ,a ,,simplified ,,and ,,entirely ,,new ,,system ,,of ,,cookery1 ,,with ,,nearly ,,two ,,thousand ,,practical ,,receipts ,,suited ,,to ,,the ,,income ,,of ,,all ,,classes4 ,,illustrated ,,with ,,numerous ,,engravings ,,and ,,correct ,,and ,,minute ,,plans ,,how ,,kitchens ,,of ,,every ,,size1 ,,from ,,the ,,kitchen ,,of ,a ,,royal ,,palace ,,to ,,that ,,of ,,the ,,humble ,,cottage1 ,,are ,,to ,,be ,,constructed ,,and ,,furnished4 ,,by ,,monsieur ,a4 ,,soyer1 ,,of ,,the ,,reform ,,club4 ,,sixth ,,edition4 ,,london3 ,,simpkin1 ,,marshall1 ,,co41 ,,stationers' ,,hall ,,court3 ,,and ,,sold ,,by ,,john ,,ollivier1 ,,pall-,,mall4 #ahdi4 ,illustration3 ,,barff ,,tucker1 del4 ,j4 ,,walmsley1 sculp4 ,illustration ,,to ,,his ,,royal ,,highness ,,the ,,duke ,,of ,,cambridge4 ,,your ,,royal ,,highness1 ,the gracious condescension which permits of the dedication of this ,work to your ,royal ,highness1 adds another to the many claims upon my devotedness and my gratitude4 ,i have the high honour to be ,your ,royal ,highness' ,most obedient and humble ,servant1 ,,alexis ,,soyer4 ,,the ,,following ,,distinguished ,,persons ,,have ,,honoured ,,the ,,author ,,with ,,their ,,approbation1 ,,and ,,this ,,volume1 ,,with ,,the ,,kitchen ,,plan ,,of ,,the ,,reform ,,club1 ,,were ,,commenced ,,under ,,their ,,patronage4 ,h4 ,r4 ,h4 the ,duke of ,cambridge4 ,ernest reigning ,duke of ,saxe-,cobourg4 ,h4 ,r4 ,h4 the ,duke of ,sussex4 ,h4 ,r4 ,h4 the ,hereditary ,prince of ,saxe-,cobourg and ,gotha4 ,h4 ,r4 ,h4 the ,prince of ,prussia4 ,archduke ,frederic of ,austria4 ,prince ,biron de ,courlande4 ,princess ,clementine of ,france4 ,the ,duke of ,leinster4 ,the ,duke of ,bedford4 ,the ,duchess of ,sutherland4 ,la ,duchesse d',escars4 ,la ,duchesse de ,lorges4 ,la ,duchesse de ,valmy4 ,the ,countess of ,essex4 ,the ,countess of ,carlisle4 ,the ,dowager ,marchioness of ,downshire4 ,the ,countess of ,clare4 ,the ,countess of ,craven4 ,the ,baroness de ,ludwigsdorff 7,sweden47 ,lady ,eliza ,phillips4 ,lady ,flower4 ,lady ,throgmorton4 ,lady ,elibank4 ,the ,marquis of ,ailsa4 ,the ,marquis of ,normanby4 ,the ,marquis of ,lansdowne4 ,the ,marquis of ,clanricarde4 ,the ,marquis of ,titchfield4 ,the ,marquis of ,headfort4 ,the ,marquis of ,salisbury4 ,marquieza das ,minas4 ,marquieza das ,furjel4 ,the ,earl ,fortescue4 ,the ,earl of ,pembroke4 ,the ,earl of ,chesterfield4 ,the ,earl of ,devon4 ,the ,earl of ,yarborough4 ,the ,earl of ,charlemont4 ,the ,count ,hatzfeldt 7,prussia74 ,count ,woronzow4 ,countess ,woronzow4 ,the ,earl ,grosvenor4 ,the ,earl of ,clarendon4 ,the ,earl of ,sefton4 ,le ,baron de ,molartie 7great ,echanson to the ,king of ,hanover74 ,le ,baron ,adolphe de ,rothschild4 ,la ,baronne de ,rothschild4 ,la ,baronne de ,weiber 7,baden74 ,le ,comte de ,rancher 7,france74 ,le ,comte de ,pradel 7,france74 ,lord ,ebrington4 ,lord ,dinorben4 ,lord ,maidstone4 ,lord ,marcus ,hill1 ,m4,p4 ,le ,vicomte de ,noailles 7,france74 ,viscount ,duncannon4 ,lord ,james ,stuart4 ,lord ,mostyn4 ,lord ,jermyn4 ,lord ,say and ,sele4 ,lord ,dudley ,coutts ,stuart4 ,lord ,panmure4 ,lord ,f4 ,gordon4 ,lord ,hastings4 ,lord ,scarborough4 ,lord ,nugent4 ,lord ,lovat4 ,lord ,templetown4 ,lord ,clement4 ,lord ,augustus ,fitzclarence4 ,lord ,vivian4 ,sir ,george ,chetwynd4 ,sir ,benjamin ,hall1 ,m4,p4 ,sir ,henry ,webb4 ,sir ,andrew ,leith ,hay1 ,m4,p4 ,sir ,d4 ,le ,marchant4 ,sir ,john ,guest1 ,m4,p4 ,sir ,hesketh ,fleetwood1 ,m4,p4 ,sir ,james ,duke1 ,m4,p4 ,sir ,john ,easthope1 ,m4,p4 ,sir4 ,r4 ,musgrave4 ,le ,chevalier ,a4 ,mongaldi 7,venice74 ,sir ,john ,m',neil4 ,sir ,henry ,pottinger4 ,the ,right ,honorable ,fox ,maule1 ,m4,p4 ,the ,honorable ,h4 ,r4 ,westenra4 ,the ,honorable ,j4 ,o4 ,murray4 ,lieutenant-,colonel ,westenra4 ,lieutenant-,colonel ,gordon4 ,major-,general ,evans4 ,admiral ,dundas1 ,m4,p4 ,general ,sir ,alexander ,duff1 ,bart4 ,general ,johnson4 ,le ,general ,baron de ,farincourt 7,france47 ,colonel ,sir ,william ,robert ,clayton4 ,colonel ,white4 ,colonel ,beckwith4 ,major ,richardson4 ,captain ,noble ,csar de ,ladacio 7,naples74 ,lieut4 ,gen4 ,baron de ,warlington 7,bavaria74 ,capitaine de ,vaisseaux ,f4 ,gautier 7,france74 ,admiral ,codrington4 ,el ,gen4 ,martin ,joi de ,triarte 7,spain74 ,captain ,robert ,scherger 7,cobourg74 ,the ,honorable ,general ,mead4 ,the ,honorable ,captain ,vivian1 ,m4,p4 ,daniel ,o',connell1 ,esq41 ,m4,p4 ,maurice ,o',connell1 ,esq41 ,m4,p4 ,john ,o',connell1 ,esq41 ,m4,p4 ,george ,duncan1 ,esq41 ,m4,p4 ,edward ,ellice1 ,esq41 ,m4,p4 ,robert ,archbold1 ,esq41 ,m4,p4 ,the ,rev4 ,charles ,turnor1 ,d4,d4 ,captain ,wemyss4 ,alston1 ,rowland1 ,esq4 ,basevi1 ,george1 ,esq4 ,bryane1 ,w4 ,c4 ,esq4 7,america74 ,bavin ,christopher1 ,esq4 ,boyd1 ,w4 ,esq4 ,buckland1 ,james1 ,esq4 ,hawes1 ,b4 ,esq4 ,m4 ,dusillion1 ,architect1 ,paris4 ,barry1 ,charles1 ,esq4 ,bonverie1 ,edward ,pleydell1 ,esq4 ,collins1 ,william1 ,m4,d4 ,clumy1 ,thomas1 ,esq4 ,clayton1 ,john1 ,lloyd1 ,esq4 ,diwett1 ,thomas1 ,esq4 ,dardel1 ,monsieur de4 ,dann1 ,henry1 ,esq4 ,faraday1 ,professor4 ,gully1 ,john1 ,esq4 ,gunston1 ,john1 ,esq4 ,gordon1 ,robert1 ,esq4 ,hoare1 ,charles1 ,esq4 ,harmer1 ,james1 ,esq4 ,hope1 ----1 ,esq4 ,hovenden1 ,j4 ,e4 ,esq4 ,humphrey1 ,john1 ,alderman1 ,m4,p4 ,melik1 ,a4 ,esq41 7,turkey74 ,montefiore1 ,n4 ,esq4 ,murphy1 ,mr4 ,sergeant4 ,oliviera1 ,benjamin1 ,esq4 ,o',brien1 ,stafford1 ,esq4 ,perkins1 ,frederic1 ,esq4 ,philips1 ,mark1 ,esq41 ,m4,p4 ,prescott1 ,h4 ,esq4 ,rushton1 ,e4 ,a4 ,esq4 ,strutt1 ,edward1 ,esq41 ,m4,p4 ,sampayo1 ,o4 ,h4 ,esq4 ,f4 ,a4 ,sarg1 ,esq4 ,wolfe1 ,j4 ,l4 ,esq4 ,,preface4 ,illustration ,at the request of several persons of distinction1 who have visited the ,reform ,club1--particularly the ladies1 to whom ,i have always made it a rule never to refuse anything in my power1 for indeed it must have been the fair sex who have had the majority in this domestic argument to gain this gastronomical election1--,why do you not write and publish a ,cookery-book8 was a question continually put to me4 ,for a considerable time this scientific word caused a thrill of horror to pervade my frame1 and brought back to my mind that one day1 being in a most superb library in the midst of a splendid baronial hall1 by chance ,i met with one of ,milton's allegorical works1 the profound ideas of ,locke1 and several chefs-d'uvre of one of the noblest champions of literature1 ,shakspeare2 when all at once my attention was attracted by the nineteenth edition of a voluminous work3 such an immense success of publication caused me to say1 8,oh6 you celebrated man1 posterity counts every hour of fame upon your regretted ashes60 ,opening this work with intense curiosity1 to my great disappointment what did ,i see1--a receipt for ,ox-tail ,soup6 ,the terrifying effect produced upon me by this succulent volume made me determine that my few ideas1 whether culinary or domestic1 should never encumber a sanctuary which should be entirely devoted to works worthy of a place in the ,temple of the ,muses4 ,but you must acknowledge1 respected readers1 how changeable and uncertain are our feeble ideas through life2 to keep the promise above mentioned1 ,i have been drawn into a thousand gastronomic reflections1 which have involved me in the necessity of deviating entirely from my former opinion1 and have induced me to bring before the public the present volume1 under the title of #8,the ,gastronomic ,regenerator1' throughout which ,i have closely followed the plain rules of simplicity1 so that every receipt can not only clearly be understood1 but easily executed4 ,i now sincerely hope1 ,ladies1 that ,i have not only kept my promise1 but to your satisfaction paid tribute to your wishes4 ,you have not forgotten1 dear reader1 the effect that monstrous volume1 the said nineteenth edition1 produced upon me1 therefore ,i now sincerely beg of you to put my book in a place suited to its little merit1 and not with ,milton's sublime ,paradise1 for there it certainly would be doubly lost4 ,illustration ,,preface ,,to ,,the ,,fourth ,,edition4 ,the sale of three editions of the ,gastronomic ,regenerator in less than nine months1 is so gratifying to my feelings1 that ,i should be wanting in courtesy1 were ,i not publicly to express1 at this present moment1 how grateful ,i am for the very flattering testimonials ,i have been honoured with by the press1 through whom ,i have received such great encouragement from the public1 who so handsomely repaid the laborious work which ,i have devoted to the gastronomic art4 ,in this the ,fourth ,edition1 ,i have increased and improved the receipts1 and corrected those errors which unavoidably occur in so voluminous a work4 ,the first improvement is a most essential one1 being an abbreviated table of contents1 referring from number to number or article to article1 and giving in a few pages the translation of every comestible1 which will much facilitate the making of bills of fare4 ,the second and still more important improvement is my new ,tendon ,separator1 demonstrated by a scientific woodcut1 with full explanations of its valuable use in preparing poultry and game for the table4 ,i have added several new receipts1 communicated by amateurs1 which are not deficient in good taste4 ,there will likewise be found a correct engraving of my ,bouquet de ,gibier1 which met with so much success in ,london and ,paris last ,christmas1 and offers to noblemen and gentlemen a new and pleasing mode of making presents of game4 ,the one ,i presented to ,his ,majesty ,louis ,philippe1 with a copy of this work1 met with the highest approbation from the court of ,france1 and was most handsomely acknowledged by his ,majesty4 ,i now most humbly return thanks to the public for their kind encouragement1 and trust that the success ,i have hitherto had may still be continued4 ,,alexis ,,soyer4 ,,dublin2 ,st4 ,patrick's ,day1 #ahdg4 ,,important4 ,,description ,,of ,,the ,,composition ,,of ,,this ,,work4 ,to sustain and deserve the title of 8,gastronomic ,regenerator10 nothing but an entire change from the system of any other publication on the art of ,cookery would be admissible1 it is now in the hands of my readers to judge for themselves1 and to stamp its character according to its merits1 either as an original or a copy2 to avoid the last1 however1 ,i have closely studied to introduce the greatest novelty in every department1 and have entirely omitted all unnecessary confusion1 which1 in many previous works1 have rendered them unintelligible to the uninitiated1 and almost impracticable to the initiated2 however1 many old and useful receipts1 too good to be omitted1 will be found much simplified--to reduce them to a practical point4 ,i have also minutely studied the disposing and arranging of the building of all sized kitchens1 from the one of the ,reform ,club and the ,kitchen of the ,wealthy to the humble one of the cottage1 which cannot fail to prove useful when closely followed1 as six years of experience in the kitchen of the ,reform ,club#a has fully proved to me that those useful departments have not only previously been much neglected1 but in many instances at a very great expense still worse arranged for want of practical knowledge1 and considering that the pleasures of the table are an every-day enjoyment which reflects good and evil on all classes1 my readers ,i am sure will agree with me that the proper disposing of such an important department deserves some little attention1 for food uncomfortably prepared is almost always unsightly1 unwholesome1 and consequently indigestible1 not being cleanly prepared4 ,i have likewise omitted in this work the placing of a long series of bills of fare1 which has been done in every previous publication2 although they might have proved useful in some few circumstances1 they are seldom referred to1 and often create confusion in the composition of a dinner by the difficulty of procuring perhaps the identical comestibles required in the receipts which the bills of fare refer to2 and more ,i would venture to say1 that in no circumstances have those bills of fare been correctly followed2 the only three ,i have introduced being one to arrange my pagodatique service to grace the ,table of the ,wealthy1 the other the ,lucullusian dinner1 and the dinner of my ,table at ,home1 which will give a general idea of the manner in which ,i usually compose my bills of fare1 which of course may be increased or decreased to any size4 ,to avoid the old-fashioned method of giving ten or twelve for every season in the year1 ,i have made the whole contents of my book one regular bill of fare1 which will enable the most inexperienced cook1 or young lady just commencing housekeeping1 to compose a recherch or economical bill of fare at will1 being so distributed1 that after a short series of sauces the bill of fare commences1 being first the soups1 then the fish1 then the hors-d'uvres1 or flying dishes1 to be handed round the table during the time the removes and entres are placing upon it2 this is the usual manner ,i serve a dinner1 which cannot fail to be very hot2 and to prevent confusion1 which too often occurs1 ,i place a number on a piece of paper between the cover and the dish1 with a corresponding number to the name of the dish upon the bill of fare1 which is then forwarded to the steward1 who by this means not only understands the better placing it upon the table1 but is able to answer to any questions respecting the dinner1 thus saving time and confusion2 and1 above all1 the dinner will be very hot and inviting1 which would not be the case in the regular system of laying out the whole of the first course first upon the kitchen table1 having to uncover every dish unnecessarily1 then upon another table in a room adjoining the dining-room1 and third and last1 upon the dining-table1 adding to which the chance of confusion and innumerable delays1 in which your dinner is getting quite cold4 ,in a plate service of sixteen entres1 which ,i was directed by the committee of the ,reform ,club to order1 ,i introduced silver sand concealed in the heaters2 thus by placing them two hours in a hot closet previous to serving1 they will retain their heat nearly a couple of hours longer upon the table1 but for further details1 see ,pagodatique ,dish at the end of the book4 ,but to return to the arrangement of my book3 after the hors-d'uvres come the removes1 flancs1 entres1 in succession in the first course1 and for the second the roasts1 savoury dishes1 vegetables1 entremets1 and removes second course2 thus my readers will have but to turn from one series to another in succession to arrange their bills of fare4 ,for any description of plain joints frequently required in the first course1 they will be found at the commencement of the series entitled ,my ,kitchen at ,home4 ,for a public breakfast1 luncheon1 or suppers1 where everything is partly cold1 the series of savoury dishes in the second course will be found to facilitate and very much abbreviate the composition of the bill of fare for either of the above purposes4 ,in the department entitled ,my ,kitchen at ,home will be found the same arrangements1 and the repetition of many dishes from the ,kitchen of the ,wealthy1 but so much simplified that the industrious classes of society may partake freely of them at a very moderate expense4 ,i shall also remark that my motive in not making a translation to my index1 but merely naming at the commencement of each series the different comestibles1 is to avoid the following ridiculous occurrence1 that is1 the making of bills of fare in ,english from such curious translation1 not one of which have ,i seen deserving publication1 being composed of comic ,french trivialit4 ,as it is not the name that makes the dish1 ,i have only explained the names of the different articles by way of distinction2 ,i have also mixed several headings in ,french and ,english1 to instruct by degrees the uninitiated in the art of making a correct bill of fare2 ,i have also1 in every place where the heading is in ,french1 endeavoured to place the name of the comestible in the first line of the receipt4 ,the reference by numbers will be found unavoidably repeated in many instances1 especially those referring to stocks1 sauces1 pastes1 or any of those articles which are the foundations of any others1 which will be easily remembered after a few weeks' practice without having recourse to the index4 ,my readers will probably also feel interested in knowing that1 although for some time it has been my intention to write a work upon ,gastronomy1 the laborious and difficult duties which ,i had to fulfil at the ,reform ,club1 added to the terrific effect which has produced upon me the #aith edition of that monstrous volume mentioned in the preface1 have often been the cause of my giving up such an idea1 and having destroyed my old manuscripts1 it is only within the last ten months that ,i in reality commenced afresh this work1 in which lapse of time ,i had to furnish #be1jjj dinners for the gentlemen of the ,reform ,club1 and #ch dinner parties of importance1 comprising above #gj1jjj dishes1 and to provide daily for #fj servants of the establishment1 independent of about #ae1jjj visitors who have seen the kitchen department in that lapse of time4 ,although ,i am entirely satisfied with the composition1 distribution1 and arrangement of my book1 should some few little mistakes be discovered they will be the more excusable under those circumstances1 as in many instances ,i was unable to devote that tedious time required for correction2 and1 although ,i have taken all possible care to prescribe1 by weight and measure1 the exact quantity of ingredients used in the following receipts for the seasoning and preparing of all kinds of comestibles1 ,i must observe that the ingredients are not all either of the same size or quality2 for instance1 some eggs are much larger than others1 some pepper stronger1 salt salter1 and even some sugar sweeter4 ,in vegetables1 again1 there is a considerable difference in point of size and quality2 fruit is subject to the same variation1 and1 in fact1 all description of food is subject to a similar fluctuation4 ,i am far1 however1 from taking these disproportions for excuses1 but feel satisfied if the medium of the specified ingredients be used1 and the receipts in other respects closely followed1 nothing can hinder success4 ,,soyer',s ,,new ,,mode ,,of ,,carving4 c4 c4 c4 ,you are all aware1 honorable readers1 of the continual tribulation in carving at table1 for appetites more or less colossal1 and when all eyes are fixed upon you with anxious avidity4 ,very few persons are perfect in this useful art1 which requires not only grace1 but a great deal of skill4 ,others become very nervous2 many complain of the knife1 which has not the least objection to be found fault with2 or else they say1 this capon1 pheasant1 or poularde is not young1 and consequently not of the best quality4 ,you may sometimes be right1 but it certainly often happens that the greatest gourmet is the worst carver1 and complains sadly during that very long process1 saying to himself1 8,i am last to be served2 my dinner will be cold40 ,reproaches of this kind are daily addressed to the culinary artiste1 who remembers perfectly well having burned his fingers whilst sending up those important removes4 ,to illustrate this just question ,i will relate a curious and historic anecdote3--having one day served a petit diner1 trs recherch1 for five persons1 in which was a poularde l'ambassadrice1 a new and rather voluminous dish of mine1 after the first course a message was sent to me that the gentlemen had found that dish so good they regretted ,i had not sent two poulardes instead of one2 at first ,i took this message for a pleasantry1 but a short time after three parts of the poularde came down in a state that if exposed over a laundry door would have served for a sign1 without having recourse to those popular words1 8mangling done here20 the sight of a dish so greatly disfigured made me collect a few of my little culinary ideas4 ,nature1 says ,i to myself1 compels us to dine more or less once a day2 each of those days you are1 honorable reader1 subject to meet en tte--tte with a fowl1 poularde1 duck1 pheasant1 or other volatile species2 is it not bad enough to have sacrificed the lives of those animaux bienfaisans to satisfy our indefatigable appetites1 without pulling and tearing to atoms the remains of our benefactors8 ,it is high time for the credit of humanity and the comfort of quiet families1 to put an end to the massacre of those innocents4 ,amongst other tribulations of carving ,i shall relate a most boufonne anecdote4 8,if you should1 unhappily1 be forced to carve at table10 says ,launcelot ,sturgeon1 in his ,essays1 ,moral1 ,philosophical1 and ,stomachic1 8neither labour at the joint until you put yourself into a heat1 nor make such a desperate effort to dissect it as may put your neighbours in fear of their lives2 however1 if any accident should happen1 make no excuses1 for they are only an acknowledgment of awkwardness4 ,we remember to have seen a man of high fashion deposit a turkey in this way in the lap of a lady1 but with admirable composure1 and without offering the slightest apology1 he finished a story which he was telling at the same time1 and then1 quietly turning to her1 merely said1 #8,madam1 ,i'll thank you for that turkey4'0 ,my conscience will not allow me to swear to the authenticity of the fact1 but in the course of twelve months past ,i have witnessed a very similar instance1 only the party not possessing the assurance of the fashionable above mentioned1 did not continue the conversation1 but in his nervous anxiety1 endeavouring to replace it on the dish with vivacity1 sent it rolling across the table to his right-hand neighbour1 who quickly perceiving the imminent danger in which he was placed1 fortunately arrested its further progress with his fork4 ,one hearty laugh of the remaining party terminated this scene of confusion4 ,after a short consideration ,i found1 by a most simple rule1 and with the greatest facility1 that a bird that would take ten minutes to carve very badly may be done well in two or three by the most inexperienced person4 ,from this process a number of advantages may be derived3 first1 you may eat your dinner much hotter2 secondly1 you can make eight or ten pieces of a fowl1 or any other bird1 where1 previously1 great difficulty was experienced in making five or six2 and each person will thereby be enabled to choose a favorite piece2 a large bird1 such as turkey1 poularde1 capon1 c41 will be fit to reappear on your table in a very inviting state4 ,i must also observe that the birds are not in the least disfigured1 but1 on the contrary1 their appearance is much improved4 ,,directions ,,for ,,carving4 ,by the simple process which ,i have effected for the jointing of game or small poultry1 with a long pointed pair of scissors1 separating the sinews which join the wings to the breast1 making the incision as small as possible1 and also jointing the legs1 by passing your finger between the skin and the flesh1 pressing the legs over the breast with the left hand1 the separation of the joints may be easily effected and having thus detached the four principal parts1 the carving1 when roasted1 will be very simple4 ,but for the jointing of large birds1 as turkeys1 geese1 capons1 c41 procure an instrument ,i invented for that purpose from ,bramah's1 ,piccadilly1 with which a very intelligible printed direction will be given for its use2 after having jointed the bird1 truss it with a packing-needle and string1 as usual1 but not pressing them so tightly1 or they would become deformed1 whilst1 on the contrary1 if merely brought to their usual shape1 they will look as plump as possible1 and the process they have previously undergone will be totally imperceptible4 ,in many instances where ,i have sent poultry to table thus previously jointed1 the parties carving have been quite surprised at their unexpected progress in that difficult art4 ,formerly nothing was more difficult to carve than wild fowl1 the continual motion 7when alive7 of the wings and legs making the sinews almost as tough as wires1 puzzling the best of carvers to separate them2 my new method has quite abolished such a domestic tribulation4 ,a long and dry description for the carving of each bird separately would be entirely useless1 as every one of my readers will have perceived that almost the whole difficulty is defeated by this simple process2 ,i shall therefore leave the subject1 making but the following observation1 which is1 that in everything ,i dislike a straight line1 and still more so in carving any kind of bird1 by doing which you not only spoil their appearance1 but cut against the grain1 causing them to eat dry and1 imperceptibly1 obliging you to assist some of the guests to very thick pieces1 unless the breast is very full and plump4 ,i have here given a simple woodcut of a small turkey1 by which you will easily perceive1 that by trussing and carving in my new way1 as represented1 you will be enabled to carve for more people1 assisting each to better slices with a middling-sized fowl1 or any other bird1 than with a larger one trussed and carved in the usual method4 ,keep1 if possible1 the legs in the position indicated in the design2 any small birds1 such as woodcocks1 plovers1 snipes1 or teal1 are generally cut into two or four1 being easily carved1 but for anything above their size the foregoing plan had better be acted upon4 ,illustration ,respecting the carving of any description of joints1 it may be more simply explained4 ,for a saddle of mutton or lamb1 proceed precisely as directed for the saddle-back 7page #fdd71 and for a round or nitchbone of beef1 proceed as scientifically explained 7pages #fda-c7 by the carver of this mighty dish4 ,for the ribs or sirloin of beef1 pass the knife between the chinebone and the flesh to about an inch in depth1 but only to about the length you think sufficient to cut as many slices from as you may require2 then having a sharp knife1 cut off the outside slice very thinly 7which1 if roasted according to my new plan1 will be very good1 especially where parties have an objection to their meat the least underdone72 hold your knife a little in a slanting direction1 and continue cutting thin slices from the chine to the end1 especially with the ribs1 which are more lean1 but it is preferable to leave all the ends of the sirloin in the dish as you carve1 if not wanted1 or after having carved two or three plates you are forced to dig the lean out1 which is not only often1 but generally done in a club-house where a scientific carver is not employed2 if a slice from a fillet of a sirloin is required1 the servant must take the joint to the sideboard1 and turn it over with a couple of forks2 when again placed upon the table1 the carver must carefully part some of the fat which covers it1 if too much1 then cut short slices in a slanting direction1 as if from the breast of a fowl1 instead of crosswise1 for then if clumsily carved and overdone it has a strong resemblance to an old strap4 ,for a rump of beef1 either roasted or stewed1 always commence at the fattest end1 carving in a slanting direction1 by which means you will obtain a correct quantity of that delicate article1 if even you should be carving for twenty people1 whilst by cutting straight across1 some would have the greater proportion fat and the remainder nothing but lean4 ,any other piece of beef rolled and stewed1 and fillets of beef1 as served for a remove1 all require to be carved in a slanting direction4 ,for a fillet of veal1 proceed in the same manner as directed for a round of beef4 ,a loin of veal1 if cut straight at the commencement1 is entirely spoiled1 but when carved slantingly 7if well done from the best end71 and eaten with its own gravy1 nothing could be nicer1 the remaining is then also very good cold1 even the kidney ought to be served the same2 and the breasts1 either roasted or stewed1 require the same style of carving4 ,for legs of mutton or lamb ,i also proceed in a new way3 the frill1 which is placed upon the knuckle-bone1 is not only intended to ornament the leg1 but likewise to enable you to hold the bone with your left hand1 and carving with the right1 which would wonderfully facilitate the operation4 ,instead of cutting across the middle1 which opens all parts at once1 thus losing a great deal of the succulence1 ,i commence carving at about two inches from the knuckle1 beginning with the heel of the knife1 drawing it along to the point1 cutting six or eight slices at once1 more or less if required1 then pass the knife beneath the whole1 detaching them from the bone1 thus helping each person quickly and with very hot meat1 the gravy remaining in the meat will keep it moistened in good order for cold1 whilst in the general manner you have nothing but dry meat1 or if underdone on purpose for cold1 the meat will always have a black appearance4 ,this is my way of carving at home1 but if objectionable to take the frill with the fingers1 make use of the carving-fork2 at home ,i never allow any gravy to be put into the dish1 but served separately in a boat1 but if the meat is of good quality it will supply 7if well roasted7 an abundance of good gravy4 ,if for the table of the wealthy1 commence carving the leg nearer to the centre1 but always in a slanting direction4 ,for shoulders of mutton or lamb to eat well and delicate1 the fat and lean must be well mixed in serving1 to accomplish which the joint must be carved in a still more slanting direction than the legs1 also beginning rather near to the knuckle4 ,for necks and loins of mutton1 never separate the bones of either with a chopper1 or you will partially mutilate the meat1 thus losing all the gravy in roasting1 and frequently have great difficulty in carving1 but separate the joints with a small saw as neatly as possible1 cutting in the direction you require to carve4 ,for ribs of lamb1 which should be properly prepared for carving before being roasted1 having the centre of the bones broken1 with the chine-bone detached2 to carve1 you must of course follow the bones1 which run rather slantingly1 helping each person to a cutlet from the neck1 with a slice of the breast1 but not cut too thick2 by following this plan1 each person will have partaken of the breast1 which1 without contradiction1 is the most delicate part 7but which is most frequently left to be eaten when dry and cold71 and if any remain1 being evenly carved1 will be very presentable to table on the following day4 ,to carve a ham proceed very similar to the manner directed for the carving of a leg of mutton1 commencing two inches from the knuckle1 cutting very thin and delicate slices1 slanting more and more as you proceed1 or you will have nothing but fat left at the extremity4 ,to carve an ox-tongue1 stick your fork into the root1 and cut a thin slice off1 placing the heel of the knife upon it1 which draw along to the point1 thus taking the slice off in one cut1 leaving it upon the dish1 and serving the inner slices cut in the same manner1 but very thin and delicate1 you will thus have carved the best part of it easily without disfiguring the whole1 still having a decent piece remaining for cold1 but if you had commenced in the middle you would at once spoil the appearance1 and the remainder would eat dry when cold4 ,nothing is more creditable to a carver than leaving a piece of either meat1 game1 or poultry fit to reappear at table in an inviting state4 ,illustration3 ,,how ,,to ,,carve ,a ,,haunch ,,of ,,venison4 ,the above engraving represents a haunch of venison1 cooked as ,no4 #edj1 and ready for carving1 the back-bone of the loin being first partly taken out to facilitate the operation1 as marked by letters and lines in the drawing4 ,the carving-knife must be sharp2 put the point of it an inch deep from letter ,a to ,b1 and draw it in a slanting direction from letter ,a to ,a1 so on from ,b to ,b1 but go a little deeper in1 according to the thickness of your haunch1 and avoid making a hole through any part of it1 as a well must be reserved to give half a spoonful of gravy to every plate1 each of two thin slices4 ,if you are to help more than eight or ten persons from the haunch1 then carve the loin at the same time as the thickest part1 from ,c ,c to ,d ,d1 and give to each guest a slice from each part1 by which you will quickly perceive that you have fairly cut the meat1 and that each person will have had his proper quantity of fat1 and from first to last each slice will be very inviting2 serve on very hot plates of silver if possible4 ,every amateur of venison knows1 that without its due quantity of fat it is hardly eatable2 ,i would therefore advise those who still wish to carve haunches on the old system1 to calculate how many plates they have to carve for1 otherwise they are sure to be misled1 if they do not take the trouble to ascertain the number who are to be helped4 ,my new system possesses an advantage1 which is1 that if six or eight persons only partake of a haunch1 the remains of it are in a fine state1 and fit to be cut into large slices for another dinner1 by merely putting a few spoonfuls of gravy with the slices into a sautpan1 over a sharp fire for three minutes2 turn them carefully1 season with little salt1 a teaspoonful of currant jelly1 turn the slices two or three times over until the jelly is dissolved1 serve on a very hot dish1 but be careful not to let the slices boil in the pan1 or else they will become very tough4 ,if any remain1 make a hash as ,no4 #ghd1 or pie1 ,no4 #ghe4 ,,another ,,successful ,,way4 ,when ,i am called to carve a haunch of venison for eighteen or twenty ,i proceed as follows3 ,i take off the flat bone1 previous to roasting1 at the back of the loin1 and pass the knife from the knuckle all along the lower part of the flap1 which is left about two inches wide2 ,i then begin to cut in a slanting direction1 as the drawing represents1 from the beginning of the loin1 through the leg as far as the knuckle1 without reserving a well for gravy1 and in fact ,i have found it to be better1 as every slice you cut through the leg produces its own gravy boiling hot1 which unavoidably gets cold in the well formed the other way of carving4 ,do not omit to save some fat for the next day1 as your hash or pie would be insipid4 ,haunch of mutton or lamb may be carved either way4 ,for necks of venison1 pass your knife across the lower part of the ribs1 about four inches below the thickest part1 then cut slices in a slanting direction1 not interfering with the bone1 as ,i have previously explained4 ,for shoulders1 see ,shoulder of ,mutton1 page #fde4 ,,saddleback ,,of ,,venison4 ,having made a trial with ,mr4 ,grove of ,charing ,cross of cutting a buck to produce a saddleback of venison1 as ,i have done of mutton 7page #fdd71 we succeeded remarkably well1 and obtained a most splendid joint that ever could be placed before an epicure2 but if cannot be generally adopted1 except in the country1 where gentlemen keep their own park of deer1 as we found it interfered with both legs1 which look like legs of mutton1 and deprived them of the best part of the fat1 which cannot be dispensed with3 in other respects they are excellent for pies4 ,i have also introduced a saucire1 made like a coffee-pot1 heated by a spirit-lamp underneath1 filled with good veal or beef gravy1 to be taken round to each guest2 the great heat of the gravy poured over the slices of venison1 mixed with the gravy already helped from the haunch1 makes a fine thick mixture1 by which this delightful and noble joint is really enjoyed2 the currant jelly always served ought not to be too sweet or too firm4 ,french beans1 usually served with venison1 ought to be very young and green1 well dried1 and very hot when sent to table2 in case they could not be obtained1 send up cauliflower or young brocoli with it2 however ,i must here observe1 that these vegetables are very unpalatable1 as nothing disagrees more with currant jelly than ,french beans and brocoli4 ,i have substituted tomatas farci1 as described ,no4 #ajii1 when in season1 and served on a silver dish3 they were much approved of4 ,plain broiled tomatas must be cut across1 with the juice extracted without breaking2 then put on the gridiron1 with salt and pepper1 on a very sharp fire1 turn them1 when done dish up1 add a little butter over each1 and send very hot4 ,,carving ,,of ,,poultry4 ,a fowl which has been prepared with the ,tendon ,separator before roasting1 can produce afterwards ten very inviting pieces1 suitable to the fancy of as many guests4 ,in the first place you take a carving fork1 which you stick in the breast1 between figs4 #e and #f1 then you give a cut at the fillet1 beginning at #a down to #b1 where you make the point of the knife cut through the joint of the wing1 which by twisting a little will easily come asunder4 ,the same operation is done from #c to #d2 and without removing the fork1 you slide the knife under the leg at #g1 and the same at #h1 and both legs will immediately separate4 ,the next cut is to be given at #e to #f1 and afterwards the back is divided in the same direction as the last numbers--as each leg is divided at the joint commonly called drumstick1 it completes the ten parts4 ,a ,,duck4 ,the best part of a duck is the breast1 which should be cut in fillets obliquely1 then the wings and the legs1 the same as the fowl1 and the body in two4 ,a ,,pheasant4 ,the best parts are the breast and legs1 which are carved the same as a fowl4 ,a ,,partridge4 ,the wings and the body are the best parts4 99 99 99 99 99 ,a roast ,hare must be cut along the spine1 from the neck downwards to obtain the fillets1 which ought then to be divided in parts1 in the same oblique direction as the ribs4 ,the legs and shoulders are seldom carved1 but they are1 with the body1 excellent in a hash or stewed4 ,illustration3 ,,soyer',s ,,tendon ,,separator4 ,the woodcut at p4 xxiii represents one of the most serviceable of instruments4 ,its object is to relieve carvers1 more or less proficient1 and must become indispensable for the use of all cooks and poulterers in disjointing the volatile species previous to trussing1 roasting1 or boiling4 ,to a clever carver1 sitting at a homely table or public banquet1 it matters little whether all eyes are fixed upon him or a fidgety footman is at his elbow4 ,he quietly distributes the several dainties according to the fancy of the guests1 and everything goes on in comfort4 ,but to a person inexperienced1 the notion of being placed at either end of the table1 to stay the ravenous appetite of some of the guests1 causes such a nervous excitement1 that it is not an uncommon thing to see the splashing of sauce and gravy on those around--perchance the sudden appearance of an unfortunate limb flying with terrific velocity on a lady's dress1 the whole of the company being thus thrown into confusion--the poor carver's apologies received with black looks1 and the harmony of the party placed in jeopardy4 ,it is with a view to extricate society from such an awkward position that the inventor offers to the public the ,tendon ,separator1 as a medium by which any gentleman may boldly take the carving-knife in hand1 and be delighted to comply with the invitation of the ,amphytrion3 instead of inspiring fear1 he will be admired for his ability in gracefully dividing a favorite piece of game or poultry4 ,the simplicity of the operation will easily convince any one that the ,tendon ,separator possesses all that is required to remove awkwardness in carving2 the only necessity being to divide the tendons in the joints1 the toughness of which is the difficulty to be overcome1 and often abandoned to make a desperate cut at the bones2 hence arise the accidents above mentioned4 ,the following instructions will enable all cooks and poulterers to prepare game and poultry for the table1 perfectly free from opposition to any carver's knife4 ,,the ,,tendon ,,separator ,is represented shut when done with1 by merely slipping the brass ring to keep the spring in its place1 and open when in the act of being used2 the straight part of the handle1 with the ring1 resting in the palm of the hand between the thumb and the fore-finger4 ,when about separating the tendons and otherwise dividing other parts of your fowl or bird1 you begin by turning the skin over the wings and cutting the tendons 7,no4 #a1 p4 xxiv7 in each of the joints2 and then by taking hold of that part commonly called the drumstick with your right hand and the skin being already turned1 you can easily get at the joint 7,no4 #b7 by making it come out1 to cut the tendons of each leg2 on turning the ,separator with the points upwards1 you give a cut at the breast-bone 7,no4 #d72 and1 by holding the instrument with both hands1 immediately after turning the points downwards1 you also give a cut at the back-bone 7,no4 #e71 and then1 the four tendons being cut1 the limbs are brought back to their former position4 ,then you introduce the instrument into the body at the other end of the bird1 and with your left hand you take hold of the thigh-bone1 which you also divide at ,no4 #c1 and again turning the points downwards1 you give another cut at the back-bone ,no4 #e2 with little practice the cuts at the breast and back-bone1 are made without interfering in the least with the skin2 then you truss the bird in the common way1 but a packing-needle and thread are to be preferred1 as explained at page xv4 ,when roasted1 the appearance of the poultry is vastly improved by this simple operation1 it looks more plump on account of the sinews having lost their power of contraction whilst roasting2 therefore1 when the bird ,illustration comes to table1 the carver has merely to pass the knife in the usual manner to take up the wings and legs1 and finds no resistance2 the same at the breast and the back1 where it may easily be seen whilst carving that it has already been prepared4 ,three minutes is about the time taken by this new process to cut into ten parts an ordinary fowl4 ,for a ,turkey or a ,goose1 the sinews are divided as above1 and in the act of carving1 instead of cutting the fillets in a straight line with the breast-bone1 you separate them obliquely1 and all other parts as usual4 ,pheasants1 ,ducks1 and all ,wild ,fowl especially1 must be prepared in a similar manner4 ,a ,hare or ,rabbit may also have the sinews and back-bone divided2 to effect this you lay the hare upon its back1 and give six cuts nearly through the back-bone1 holding the ,separator with both hands1 through the belly part2 then you truss it for roasting4 ,if it should happen to be a very large hare1 the fillets only are carved1 and they ought to be cut in thin slices in an oblique direction1 instead of straight along the back4 ,illustration3 ,the half of a ,fowl with the flesh on4 ,the half of a ,fowl dissected4 ,,directions ,,for ,,larding4 ,my motive for introducing the directions for larding at the commencement of this work1 is to give it the importance which it deserves1 it having in all former works been generally omitted1 or lost amongst a multitude of receipts1 which has made me desirous of placing it in a conspicuous place1 in the hope that many families in the middle classes of society may be able to partake of that very inexpensive luxury4 ,nothing but experience and practice would enable a person to lard well1 ,i have1 therefore1 given the few following directions1 so that a person might improve himself after once commencing4 ,i have been induced to do so from the fact of having had many female cooks with me for improvement1 many of whom could send up very good dinners1 but few of them have scarcely known1 or had any idea of larding1 being in the habit of having it done by their poulterer whilst in ,london1 and in the country avoiding it entirely3 ,i shall1 therefore1 endeavour to explain1 first1 the choice of the bacon2 secondly1 the manner of cutting it2 and lastly1 the best mode of larding4 ,choose the firmest bacon you can obtain1 quite fat1 and not at all red1 or it would break and cause a deal of trouble4 ,to cut it1 take off the piece of lean at the bottom1 lay it upon a board with the rind upwards1 and beat gently with a cutlet-bat1 trim the sides1 and cut it into bands the breadth that you may require your lardons in length2 if for a fillet of beef1 two inches2 for fricandeau1 turkey1 poularde1 fowl1 pheasant1 or sweetbread1 an inch and a half2 and for lamb's sweatbreads much smaller4 ,take one of the bands1 place it before you with the rind downwards1 and with a sharp knife cut it in slices1 7but not separating it from the rind71 of the thickness you require for the article you are about to lard1 then place your hand at the top1 press lightly1 and draw your knife straight along as if cutting the bacon in slices1 so as to form the lardons square at each end1 commencing cutting from the heel of the knife1 and finishing at the point4 ,to lard1 the ,french method is so familiar to me that ,i cannot but recommend it1 especially to inexperienced hands4 ,if a fricandeau1 lay it lengthwise upon a clean napkin across your hand1 forming a kind of bridge with your thumb at the part you are about to commence at1 having previously taken all the skin from the veal with a knife1 then with the point of your larding-needle make three distinct lines across1 half an inch apart1 run your needle into the third line 7at the further side of the fricandeau71 and bring it out at the first1 placing one of the lardons in it1 draw the needle through1 leaving out a quarter of an inch of the end of the bacon at each line3 proceed thus to the end of the row2 then make another line half an inch distant1 stick in another row of lardons1 bringing them out at the second line1 leaving the ends of the bacon out all of the same length2 make the next row again at the same distance1 bringing the ends out between the lardons of the first row1 proceeding in like manner until you have larded the whole surface in chequered rows3 proceed in a similar way with everything you lard1 the difference being only in the size of the lardons1 and in the case of poultry or game1 previously scald the breasts4 ,by following closely the above simple directions any cook may be able1 if not to lard well1 at any rate to lard well enough for every-day use1 which would give practice1 and likewise competence1 to lard articles required upon more particular occasions4 ,,meat ,,and ,,poultry4 ,a ,,few ,,things ,i ,,object ,,to1 ,,that ,,is1 ,,not ,,to ,,use ,,in ,,cookery ,,comestibles ,,when ,,out ,,of1 ,,or ,,before1 ,,their ,,proper ,,season4 ,,for ,butcher's ,meat1 see page #fcg1 ,kitchen at ,home4 ,,in ,,poultry4 ,i never use turkeys before ,michaelmas1 and not after the latter end of ,march4 ,ditto turkey poults before the end of ,june1 and not after ,september4 ,capons1 poulardes1 pullets1 and fowls1 ,i use all the year round4 ,i begin about ,march with the spring chickens1 till the beginning of ,july4 ,geese are in season almost all the year round4 ,goslings1 or green geese1 commence early in the spring1 and are called so till the end of ,september1 thus there is hardly any difference between them and the ,michaelmas geese4 ,ducks and ducklings the same4 ,rabbits and pigeons may be used all the year round2 but it is only in the early part of the spring that ,i use tame rabbits4 ,guinea-fowls are used when pheasants go out1 which is about the latter end of ,january1 and are used till the end of ,may4 ,their eggs are very good1 more delicate than the common ones4 ,i never use grouse before the #adth ,aug41 nor after the #bb;d ,december4 ,black cocks and gray hens about the same time as grouse1 but they are more uncertain4 ,ptarmigans are sent from ,norway about the middle of ,january1 and continue till ,march1 but that depends upon the weather4 ,though the shooting season for partridges is the first of ,september1 and lasts till the end of ,january1 ,i never cook one before the #c;d1 except being desired to do so1 but ,i often keep some for three weeks after the shooting season is over4 ,the same with pheasants1 which begins from the #ast of ,october till the end of ,january4 ,by hanging them by the necks and putting a piece of garlic in the beak and a little cayenne1 ,i one cold winter kept one six weeks after the shooting time had expired1 which ,i afterwards presented to a party of real gourmets1 who said it was the best they had partaken of during the season4 ,i always use wild ducks1 widgeons1 teal1 pintails1 larks1 golden plovers1 snipes1 woodcocks from the commencement of ,november till the end of ,march1 after which the flesh becomes rank and unfit for table4 ,young pea-fowls are very good1 and make a noble roast1 see p4 #dja1 and are in season from ,january till ,june1 but they are very uncertain4 ,plovers' eggs1 my favorite1 an unparalleled delicacy1 come about the middle of ,march1 and are not considered good after the latter end of ,may2 but when ,i can get them fresh in ,june1 ,i do not discontinue their use1 because they are1 in my estimation1 worthy of the patronage of the greatest gourmet4 ,i have paid for them1 at the beginning of the season1 three shillings and sixpence each2 they are the black plover or peweet's eggs4 ,,fish4 ,for the last few years there has been quite an alteration in the seasons for these golden and silvery inhabitants of the deep4 ,except the ,cod-fish1 which come in ,september1 and by strictness of rule must disappear in ,march1 the season for all other sea-fish becomes a puzzle2 but the method ,i follow during the season is as follows3 ,crimped ,gloucester is plentiful in ,june and part of ,july1 but it may be procured almost all the year round4 ,common ,salmon from ,march to ,july4 ,salmon ,peale from ,june to ,july4 ,spey ,trout from ,may to ,july4 ,sturgeon1 though not thought much of1 is very good in ,june4 ,turbot are in season all the year round4 ,john ,dories depend entirely upon chance1 but may be procured all the year round for the epicure1 ,may excepted4 ,the original season of ,yarmouth ,mackerel is from the #abth of ,may till the end of ,july2 now we have ,christmas mackerel2 then the west of ,england mackerel1 which are good at the beginning of ,april4 ,haddock and ,whiting all the year round4 ,skate all the winter4 ,smelts from the ,medway are the best1 and are winter fish1 the ,yarmouth and ,carlisle are good1 but rather large2 the ,dutch are also very large1 which often lose in the estimation of the epicure4 ,brill is like turbot as to season4 ,slips are similar to soles1 good all the year round4 ,gurnets are rather a spring fish4 ,flounders and ,diamond ,plaice1 are in full season from ,june to ,july4 ,red ,mullets vary very much now1 but the beginning of the season was formerly the #abth of ,may2 we had none this year except at a very extravagant price4 ,i always use them when they are to be obtained4 ,fresh ,herrings are in season from ,november to ,january4 ,river ,eels all the year round4 ,lobsters in the spring and part of the summer4 ,prawns ditto4 ,crabs are best in ,may4 ,oysters begin in ,august1 but are not very good till ,september4 ,barrelled ,oysters begin on the #aeth of ,september1 and last till the end of ,february4 ,barrelled ,cod1 ,lent fish1 are best in winter or about ,march4 ,sprats come in about the #hth of ,november4 ,crawfish is a very favorite dish of the greatest epicures of ,france1 and also of a few of the ,english2 the author regrets that in fulfilment of an agreement between himself and ,m4 ,sampayo he is restricted from giving the receipt of ,crawfish la ,sampayo1 which has appeared in his ,bill of ,fare1 ,no4 #fji4 ,the reason of the enormous expense of this dish is that two large bottles of truffes du ,prigord1 which do not cost less than four guineas1 are stewed with them in champagne4 ,,vegetables ,,and ,,fruit4 ,the seasons for these delicacies are the principal guide for the epicure2 but though either can be obtained by artificial means at a great expense1 they do not repay in flavour their exorbitant price4 ,,how ,,everything ,,should ,,be ,,in ,,cooking4 ,all clear soup must not be too strong of meat1 and must be of a light brown1 sherry1 or straw colour4 ,all white or brown thick soups must be rather thinnish1 lightly adhering to the back of the spoon4 ,all pures must adhere little more to the back of the spoon4 ,any ,italian paste must be very clear1 rather strong1 and the colour of pale sherry4 ,all kinds of fish sauce should be thicker for boiled fish than for broiled or fried4 ,brown sauce should be a little thinnish and the colour of a horse-chesnut4 ,white sauce should be of the colour of ivory1 and thicker than brown sauce4 ,cream1 or ,dutch sauce1 must be rather thick1 and cannot be too white4 ,demi-glace requires to be rather thin1 but yet sufficiently reduced to envelope any pieces of meat1 game1 poultry1 c41 with which it is served4 ,every description of fish should be well done1 but not over-boiled1 broiled1 stewed1 or fried4 ,beef and mutton must be underdone even for joints1 removes1 and entrees4 ,lamb requires to be more done4 ,veal and pork must be well done4 ,venison must be underdone1 red in the middle1 and full of gravy1 but not raw4 ,poultry1 either broiled1 stewed1 boiled1 or roasted1 must be done thoroughly1 not cutting in the least red1 but must be still full of gravy4 ,pheasants and partridges must be well done through1 yet full of gravy4 ,grouse1 black cocks1 gray hens1 and ptarmigans1 must cut reddish1 with plenty of gravy1 but not too much underdone4 ,all kinds of water-fowl must be very much underdone1 so that the blood and gravy follow the knife in carving4 ,plovers must be rather underdone1 but done through4 ,rabbits and pigeons must be well done4 ,second-course savoury dishes must be rather highly seasoned1 but with a little moderation4 ,pastry should1 when baked1 be clear1 light1 and transparent1 and of a beautiful straw colour2 the body of a croustade the same4 ,large pies1 timbales1 and casseroles of rice must be of a yellowish brown colour4 ,jellies require to be rather white and transparent for fruits1 and not too firm1 but better so than too delicate4 ,orange jellies should be of a deep orange colour1 and all fruit jellies as near as possible to the colour of the fruit4 ,creams should be very light and delicate1 but fruit creams must be kept of the colour of the fruits they are made of4 ,for all the demi-glac removes the ice must be firm1 but not the least hard4 ,all kinds of souffl or fondu must be well done through1 or they would be very indigestible1 clog the delicate palate1 and prevent the degustation of the generous claret which flows so freely after dinner on the table of the real epicure4 ,i recommend sugar in almost all savoury dishes1 as it greatly facilitates digestion and invigorates the palate1 but always increase or diminish the quantity according to the taste of your employer4 ,i often introduce onions1 eschalots1 or even a little garlic in some of my most delicate dishes1 but so well blended with other flavours that ,i never have a single objection even by those who have a great dislike to it4 ,horseradish and herbs of every description may always be used with discretion to great advantage4 ,contrary to the expressed opinion of every other previous publication1 ,i say that too much seasoning is preferable to too little1 as your employer can correct you by saying there is too much of this or that1 and you can soon get it to his taste2 but while you fear over-seasoning you produce no flavour at all2 by allowing each guest to season for himself1 your sauce attains a diversity of flavours4 ,the cook must season for the guest1 not the guest for the cook4 ,i have always found great advantage in dressing the greatest part of my entres on a thin roll of mashed potatoes2#b this has never been found objectionable1 as it is so thin that it is imperceptible when covered with the sauces1 and serves to prevent any entres dressed in crown from being upset1 before going on table1 by the carelessness of the servant2 for large removes1 as turkey la ,nelson 7,no4 #eaj71 c41 after forming the ship 7see engraving71 egg1 bread-crumb1 and set in a moderate oven to brown1 fix in your croustade1 and dish up2 the potatoes may be eaten1 but not the croustade1 which is merely an embellishment4 ,borders may also be made of forcemeat1 as for ris de veau 7,no4 #fgc71 but gives much more trouble without being better2 also of rice1 by preparing it as for casserole au riz 7p4 #bfj72 it may be used as mashed potatoes4 ,make but few preserves1 only those that are indispensable2 you will have a continual enjoyment of earlier stock1 as ,nature closely watches our wants and liberally supplies our wishes4 ,the real gourmet1 though anxious to produce novelty1 never attempts to over-force the produce of the various seasons4 ,,braised ,,roast ,,turkey1 ,,capon1 ,,or ,,fowl4 ,peel and wash two onions1 one carrot1 one turnip1 cut them in thin slices1 also a little celery1 a bunch of parsley1 two bay-leaves1 lay three sheets of paper on the table1 spread your vegetables1 and pour over them two or three tablespoonfuls of oil2 have your turkey1 or poularde1 trussed the same as for boiling2 cover the breast with thin slices of bacon1 and lay the back of the bird on the vegetables2 cut a few slices of lemon1 which you lay on the breast to keep it white1 tie the paper round with string1 then pass the spit and set it before the fire2 pour plenty of fat over to moisten the paper and prevent from burning1 roast three hours at a pretty good distance from the fire3 capons will take two hours1 poulardes one hour and a half1 fowls one hour1 and chickens half an hour4 ,,amateur ,,receipts4 ,ris de ,veau aux ,pistaches la ,dr4 ,roots4 ,take three fine sweetbreads1 clean them well with milk and water1 in order to make them as white as possible2 do them gradually in a stewpan with good white gravy1 some onion1 carrot1 and celery1 with a little mace2 then stuff them well with pistachio nuts nicely bruised2 put them 8en papillote0 7that is1 to oil or butter a piece of paper1 which you fasten round by twisting it along the edge7 and give them a nice wholesome colour2 they will require from twenty to twenty-five minutes to bring them to a proper state of excellence1 with the good1 fine1 wholesome colour they may be served up1 with white endive1 or celery sauce aux pistaches1 after the above manner4 ,potage froid1 ou ,salade la ,dr4 ,roots4 ,make some very good and highly-flavoured calf's-head soup1 with a good abundance of egg and forcemeat balls1 and some sausage-meat introduced therein2 the pieces of calf's-head should not be cut larger than an inch square4 ,when this soup is properly prepared and ripe1 pour it into several milkpans1 to the depth of about two inches2 let it stand in this way to cool and stiffen1 for the next day's use4 ,dress a nice light salad of mustard and cress1 with endive and a slight sprinkle of well-cut celery2 take this salad from the bowl 7in which it has been dressed71 lightly with a fork1 and form in a pyramid in the centre of a dish1 around which place tastefully-ornamented slices of the cold and substantial soup1 cut into slices about the size and thickness of calf's liver that is usually served up with bacon4 ,garnish with slices of hard-boiled eggs and lemon4 ,this1 if properly managed1 forms not only a pretty-looking spring dish1 but a most excellent one4 ,roast ,swan la ,norwich4 ,take three pounds of beef1 beat fine in a mortar1 ,put it into the ,swan--that is1 when you've caught her2 ,some pepper1 salt1 mace1 some nutmeg1 an onion1 ,will heighten the flavour in ,gourmand's opinion2 ,then tie it up tight with a small piece of tape1 ,that the gravy and other things may not escape4 ,a meal-paste 7rather stiff7 should be laid on the breast1 ,and some whited-brown paper should cover the rest4 ,fifteen minutes at least ere the ,swan you take down1 ,pull the paste off the bird1 that the breast may get brown4 ,,the ,,gravy4 ,to a gravy of beef 7good and strong7 ,i opine ,you'll be right if you add half a pint of port wine3 ,pour this through the ,swan--yes1 quite through the belly3 ,then serve the whole up with some hot currant jelly4 ,n4 ,b4--,the ,swan must not be skinned4 ,,another ,,receipt4 ,take two pounds of rump steak1 chop it fine1 season well with spice1 a piece of onion1 or eschalot1 and butter4 ,rub the breast both inside and outside with beaten cloves1 then stuff with the above1 taking care to sew the bird up carefully1 and to tie it very tightly on the spit1 so that the gravy may not escape4 ,inclose the breast of the swan in a meal-paste1 after which cover the whole bird with paper well greased with beef dripping4 ,about a quarter of an hour before the bird is taken up1 remove the paper and the paste1 baste well with butter and flour till brown and frothy4 ,a swan of fifteen pounds weight requires about two hours roasting with a fire not too fierce4 ,,the ,,gravy4 ,take the giblets and a piece of beef1 with a pint of port wine1 and make a good gravy4 ,pour some of this through the body of the swan when dished4 ,some red currant jelly and port wine should be made hot and served up likewise4 ,n4 ,b4--,the swan is not to be skinned4 ,cock a ,leekie la ,wemyss4 ,to some good stock made the previous night from an old fowl1 or of veal1 add three pounds of the white part of the leeks1 and let the whole boil slowly for three hours1 then add a skinned fowl 7old or young71 cut into neat pieces1 and three dozen of good prunes4 ,let all simmer together for one hour longer4 ,season with salt and white pepper1 and you will have good cock a leekie4 ,n4 ,b4--,in frost the leeks require less boiling4 ,,bouquet ,,de ,,gibier1 ,,or ,,sporting ,,nosegay4 ,,cadeau ,,for ,,christmas4 ,this very seasonable novelty originated with ,m4 ,soyer1 8the ,gastronomic ,regenerator10 of the ,reform ,club2 and1 like everything which emanates from his inventive brain1 is distinguished by its taste and utility4 ,this is1 indeed1 a picturesque mode of keeping game1 so as to make them ornamental until they become useful--at table4 ,the lovers of 8still life0 pictures cannot but admire this 8,bouquet20 and it is not unworthy of our painters' attention4 ,the several articles of game1 c41 are secured between branches of laurel and other evergreens1 set off with dried and coloured flowers1 8everlastings10 c4 ,the handsome specimen we have engraved bears the following1 arranged in the order here denoted3 ,,two ,,golden ,,plovers4 ,,leveret4 ,,wild ,,duck4 ,,pheasant4 ,,wild ,,rabbit4 ,,grouse4 ,,widgeon4 ,,french ,,partridge4 ,,english ,,partridge4 ,,woodcock4 ,,teal4 ,,two ,,snipes4 ,,two ,,larks4 ,the brilliancy of the plovers and of the pheasant1 and the brightness of the wild-duck1 backed by the sombre green1 and the whole variegated and relieved by multicoloured flowers1 is really very effective4 ,not many days since1 ,m4 ,soyer presented one of his 8,bouquets de ,gibier0 to ,viscount ,melbourne1 at ,brocket ,hall2 when his lordship admired the novelty exceedingly1 as did also the noble party on a visit at ,brocket4 ,another 8,bouquet0 has been presented by ,m4 ,soyer to a lady of high fashion and beauty1 if we may judge from the triplet which accompanied the offering3 ,,madam1 ,flora having forsaken her flowers1 ,i quickly embraced the sport of swift ,diana1 ,to dedicate and present this bouquet to ,venus4 ,count d',orsay1 the arbiter elegantiarum of our day1 on the 8,bouquet0 being submitted to him1 admired the artistical design1 and suggested that ,landseer would appreciate its novelty1 adding1 8,what a beautiful trophy it would make for a sideboard or a dining-room60 ,the 8,bouquet10 we augur1 will be popular in the approaching ,christmas season2 and though there is a musty old proverb about 8looking at a gift-horse10 the above novelty will surely throw the old-fashioned baskets into the shade1 by presenting much that is agreeable to the eye1 with the proximate association of another sense of enjoyment4 ,illustration3 ,,bouquet ,,de ,,gibier4 ,,olive-,,branch ,,between ,,france ,,and ,,england4 ,a present extraordinary to the ,king and ,queen of the ,french was forwarded from ,london to ,paris on the #bast of ,december by the well-known ,gastronomic ,regenerator1 ,m4 ,soyer1 of the ,reform ,club1 and was presented to their ,majesties on the #bdth1 in the morning1 at the ,palace of the ,tuileries4 ,their ,majesties were so delighted with the novelty and elegance of the composition1 that after a long examination the ,king ordered it to be carried to the apartments of her ,majesty the ,queen of the ,belgians1 who was exceedingly pleased with it1 and afterwards the whole of the royal family was summoned to see this bouquet2 the sight was so new and unexpected that it met with their unanimous approbation4 ,his ,majesty then observed that such a welcome and graceful present from a foreign country had never before penetrated through ,france to the palace of its kings4 ,immediately after1 by the orders of his ,majesty1 the sporting nosegay was carried by two gentlemen porters to the council of ministers then sitting at the ,tuileries1 and was admired by every one4 ,it is reported that his ,majesty intends to have a similar bouquet carved in wood for ornamenting the grand sideboard of the magnificent banqueting hall of the palace4 ,to give an idea of the composition of this splendid innovation1 the following description perhaps will be interesting to the public4 ,the length of it was about ten feet1 and wide in proportion4 ,the frame was richly covered with ,christmas holly1 laurels1 mistletoe1 and evergreen1 with a great variety of winter flowers4 ,there were twenty-two heads of game1 consisting of larks1 snipes1 woodcocks1 black peweets1 teal1 ,french and ,english partridges1 grouse1 widgeons1 wild ducks1 black cocks1 pheasants1 a leveret1 a hare1 and golden plovers2 the interstices were lightly filled with wheat and oats1 the whole ornamented with tri-coloured ribands and small flags at the top--and to give a still more pleasing effect1 fancy birds of beautiful plumage1 so abundant in ,england1 were spread in every part of this magnificent nosegay4 ,the following letter from his ,majesty the ,king of the ,french1 accompanied with a beautiful pin forming a bouquet of diamonds and pearls1 was sent by his ,majesty's orders to the ,french ,ambassador1 and forwarded to ,monsieur ,soyer at the ,reform ,club4 ,cabinet du ,roi1 ,chteau des ,tuileries2 #ahdg4 ,,monsieur1 ,le ,roi a reu votre ouvrage sur l'art culinaire1 et le groupe de gibier dont vous lui avez fait hommage4 ,je suis charg1 ,monsieur1 de vous transmettre les remercimens de sa ,majest pour cette double attention1 et d'y joindre comme tmoignage de sa satisfaction1 le bijou que je m'empresse de vous remettre4 ,recevez je vous prie1 ,monsieur1 mes plus parfaites salutations4 ,le ,secrtaire du ,cabinet1 ,,camille ,,fain4 ,monsieur ,alexis ,soyer4 ,,number ,,of ,,stewpans ,,and ,,other ,,kitchen ,,utensils ,,required ,,in ,,the ,,kitchens ,,of ,,which ,i ,,have ,,given ,,plans1 ,,commencing ,,with ,,the ,,complete ,,batterie ,,de ,,cuisine ,,of ,,the ,,reform ,,club4 ---------------------------------------- ---------------------------------------- ---------------------- ,reform ,kitchen ,kitchen ,kitchen ,utensils4 ,club of the at of the ,cottage ,kitchen4 ,wealthy4 ,home4 ,bachelor4 ,kitchen4 ---------------------------------------- ---------------------------------------- ---------------------- ,stewpans1 the sizes fluctuating from six gallons #hi #cf #ab #f1 #a holding #d to half a pint a gall4 ,stock-pots1 varying from twelve gallons to two #h #d #a #f black ,turbot kettles1 one full size1 and another two saucepans sizes smaller #b #b #a small ,long ,fish-kettles1 two large and two middling-sized #a rather #a rather ones #d #b larger wide4 #a ,braising-pans1 two large and two middling-sized #d #b #a 44 ,preserving-pans 7copper71 one large round bottomed and one large flat bottomed #b #b #a 44 #a flat ,egg bowls1 one large and one middling-sized #b #b #a #a bottomed ,baba and sponge-cake moulds #b #c #a ,large round copper pie-dishes for servants #d #b ,thick flat braising-pans with hermetic covers #f #f #b #a ,sautpans1 twenty deep1 with thick bottoms1 and ten others #cj #ab #f #b #b ,bain-marie-pans1 varying from two gallons to a pint #cf #ah #f #b ,pie-moulds for raised pies #f #d #b #a ,jelly and charlotte moulds #bd #ab #d #a ,small bordure for aspic jellies #f #d #a #b ,freezing-pots1 with accessories #d #b #a #a ,baking-sheets of various sizes #ab #ab #b #b ,gridirons #f #b #a #a ,salamanders #b #a #a small #a do4 #a ,spoon drainers #d #b #a #a ,spits of various sizes1 including two with cradles #ab #f #b #b ,dripping-pans #b #a #a #a ,steam copper cases for puddings and potatoes #d #b ,round copper fruit bowls with handles #d #a #a ,sugar-pans #f #b #a #a ,soup ladles 7small and cheap utensils7 #ah #ab #d #b #a ,copper kitchen spoons1 six of which are colander spoons #cf #ah #h #f #b ,wire baskets for frying #f #b #b #a #a ,wire sieves #f #b #a #a ,hair sieves #h #b #a #a #a ,omelette-pans #f #b #a #a #a ,small ,jelly and driole moulds #cf #ah #ab #ab ,tartelette-pans #cf #ab #ab #c ,tammies #f #d #b #b ,jelly bags #d #b #a #a ,wooden spoons #bd #ab #h #f #d ,paste brushes #aj #d #b #b #a ,scissors #bprs4 #a #a #a #a ,kitchen knives #ab #f #b #b #a ,boxes of cutters for vegetables and pastry #d #d #b #b ,trivets1 four common1 and two for gas stoves #f #b #b #b ,meat saws1 four large and two small #f #c #b1 #a small #b #b ,cutlet bats #d #b #a #a #a ,meat choppers1 large #b #a #a #a ,steak-tongs1 two large and two small pairs #dprs4 #b #a large #a #a ,meat-hooks #bd #ab #f #f #d ,rolling-pins #b #a #a #a #a ,kitchen basins #cf #bd #ab #h #f ,small pie-dishes for fruit and meat #bd #ab #f #d #f ,kitchen table-cloths #bd #ab #h #d #b ,rubbers #h #h #d #d #b ,fish napkins #bd #ab #f #b #b ,pudding-cloths #ah #ab #d #b #b ,round towels #ab #f #d #b #b ,,table ,,of ,,contents1 ,,or ,,abbreviated ,,summary1 ,,referring 7,,from ,,page ,,to ,,page7 ,,to ,,the ,,various ,,series ,,of ,,dishes1 ,,etc4 7,for ,general ,contents see the end of the ,volume47 ,,sauces4 ,,page ,foundation sauces1 #a--i ,thin sauces1 #i--ad ,sauces1 #ad--cc ,sauces1 with ,garnitures of ,vegetables1 or garnishing1 #cd--dh ,,appendix ,,to ,,the ,,sauces4 ,composed of forcemeat of veal1 rabbits1 fowl1 game1 whitings1 cod-liver1 panada1 veal-stuffing1 boiled rice1 branched macaroni1 croquettes of potatoes1 glaze1 #dh--eb ,potages1 or soups1 #ec--hh ,,fish--,,poisson4 ,method of cleaning salt-water fish1 #ij1 #ib ,method of cleaning fresh-waterfish1 #ic--id ,,fish ,,dressed4 ,turbot1 #ie--aja ,brill1 #aja--ajd ,john ,dory1 #ajd--ajg ,salmon1 or saumon1 #ajg--aaa ,cod-fish1 or cabillaud1 #aai--abb ,red mullets1 #abb--abd ,whitings1 or merlans1 #abe--abf ,mackerel1 or maquereaux1 #abf--abh ,gurnets1 #acj--acb ,haddocks1 or merluches1 #abh--acj ,herrings1 or harengs1 #ca ,skate1 or raie1 #acc ,smelts1 or perlans1 #acd ,flounders1 or carrelets1 #ace ,plaice1 or plie1 #ace ,white-bait1 #acf ,sturgeons1 or esturgeons1 #acf ,shell-fish1 #acg--aci ,,fresh-,,water ,,fish4 ,pike1 or brochets1 #aci--adc ,carp1 #adc--add ,tench1 or tanche1 #add--ade ,perch1 #adf ,trout1 or truite1 #adg--adh ,eels1 or anguilles1 #adh--adi ,lampreys1 #adi ,crawfish1 or crevisses1 #adi ,,hors-,d',,uvres1 ,,or ,,dishes ,,to ,,be ,,handed ,,round ,,the ,,table4 ,composed of-- ,petits vol-au-vents and petites bouches1 made of beef-marrow1 mackerel1 skate1 liver1 oysters1 lobsters1 fowls1 and game1 #aea--aee ,petits pts of oysters1 lobsters1 and shrimps1 #aef ,rissoles of oysters1 lobsters1 shrimps1 mackerel1 game1 and fowls1 #aef--aei ,croustades of butter1 #afj ,aiguillettes of sweetbread1 #afa ,escalops of oysters1 lobsters1 fillets of soles1 and fowls1 #afa--afc ,,removes4 ,,first ,,course4 ,beef1 or buf1 #afd--agf ,ox tongue1 or langue de buf1 #agg ,veal1 or veau1 #agg--ahd ,calf's head1 or tte de veau1 #ahd--ahh ,mutton1 or mouton1 #ahi--aif ,lamb1 or agneau1 #aif--bja ,pork1 #bjb--bjd ,turkey1 or dinde1 #bje--bjf ,capon1 or poularde1 #bjc--bbj ,fowls1 or poulets1 #bae--bbj ,goose1 or oie1 #bbj--bba ,ducklings1 or cannetons1 #bba ,venison1 or venaison1 #bba--bbf ,grouse1 #bbh ,black cocks1 #bbi ,hare1 or livre1 #bbi ,,flancs4 ,composed of-- ,fillets of beef1 tongue1 and ,wesphalia hams1 #bcj--bcc ,loin1 knuckle1 neck of veal1 and calf's head1 #bcd--bcg ,neck and loin of mutton1 #bch--bdj ,saddle1 shoulder1 and neck of lamb1 #bdj--bdc ,chicken and duckling1 #bdd--bdh ,pheasant1 grouse1 and partridge1 #bdi--bec ,leverets and rabbits1 #bed--bef ,pt chaud1 or hot pie1 #bef--bfj ,vol-au-vents and casserole of rice1 do4 rabbits1 lamb's and calf's tail1 lamb's and sheep's trotters1 #bfj--bfd ,,entrees1 or ,,made ,,dishes4 ,beef1 or buf1 #bff--bgh ,veal1 or veau1 #bgi--bid ,mutton1 or mouton1 #bid--cjg ,lamb1 or agneau1 #cjh--cba ,pork1 or porc-frais1 #cbb--cbe ,venison1 or venaison1 #cbe--cbi ,,entrees ,,of ,,poultry4 ,turkey1 or dinde1 #cbi--cca ,poulet1 or poularde1 #ccb--cdj ,fowls1 or volaille1 #cdj--cdg ,spring chickens1 or poulets1 #cdh--cea ,,quenelles1 ,,or ,,forcemeat4 ,composed of-- ,quenelles of fowls1 #ceb--ced ,boudins1 croquettes1 and rissolettes1 #cee--ceg ,fillets of ducklings1 #ceh--cei ,,entrees ,,of ,,game4 ,hare1 or livre1 #cfj--cfb ,rabbits1 or lapins1 #cfc--cff ,pheasant1 or faisan1 #cfg--cgj ,grouse1 #cga--cgc ,partridges1 or perdreaux1 #cgd--cgg ,wild ducks1 or canards sauvages1 #cgh--cgi ,teal1 or cercelles1 #chj--cha ,woodcocks1 or bcasses1 #chb--che ,plovers1 or pluviers1 #chf--chg ,quails1 or cailles1 #chh--chi ,pigeons1 #chi--cij ,larks1 or mauviettes1 #cia--cib ,,roasts ,,for ,,second ,,course4 ,turkey1 or dinde1 #cic--cig ,capon1 pullet1 and chicken1 #cih--cii ,goose1 or oie1 #djj ,duckling1 or canneton1 #djj ,woodcocks1 or bcasses1 #dja ,guinea-fowl1 or poule d',inde1 #dja ,pea-fowl1 or paon1 #dja ,pigeons1 #djb ,quails1 or cailles1 #djb ,pheasants1 or faisans1 #djc ,grouse1 #djc ,ptarmigan1 #djd ,black cocks and gray hens1 #dje ,partridge1 or perdrix1 #dje ,dun bird1 #dje ,wild duck1 or canard sauvage1 #dje--djf ,teal1 or cercelles1 #djf--djg ,plovers1 or pluviers1 #djg ,woodcock1 or bcasse1 #djh ,larks1 or mauviettes1 #djh ,snipes1 or bcassines1 #dji ,hares1 or livres1 #dji ,leverets1 or levrauts1 #dji ,rabbits1 or lapins1 #dji ,,savoury ,,dishes ,,for ,,second ,,course4 ,composed of-- ,boar's head1 ribs and fillets of beef1 ox tongue1 cold ham1 #daj--dai ,fillet and loin of veal1 galantine1 and pts of veal and ham1 cotelettes of veal1 and sweetbread1 #dbj--dbd ,cotelettes1 turban1 and carbonade of mutton1 #dbe ,balottins and cotelettes of lamb1 #dbf--dbg ,galantine and pt of turkey1 capon 7or poularde71 #dbh--dcc ,chaud-froid of poularde 7or capon71 fillets of do41 duckling en aspic1 salad of fowl1 aspic mould1 #dcd--dch ,galantine1 pts1 fillet1 and chaud-froid of pheasant1 #dci--ddj ,galantine and salad of grouse1 #dda ,galantine and pts of partridges1 #ddb--ddc ,woodcocks and pts froid of larks 7cold71 #ddd ,lobster salad1 mayonnaises of lobster1 lobster en aspic au gratin1 #dde--ddf ,crabs1 oysters en coquilles1 salad of fillet of soles1 trout and salmon pickled1 galantine of eels1 #ddg--ddi ,,vegetables ,,for ,,second ,,course4 ,asparagus1 sea kale1 celery1 salsify1 cucumbers1 and vegetable marrow1 #dej--ded ,jerusalem artichokes1 cauliflowers1 brocoli1 #dee--def ,artichokes1 peas1 ,french beans1 ,brussels sprouts1 #deg--dfb ,spinach1 endive1 sorrel1 lettuces1 #dfc--dfe ,windsor beans1 white haricot do41 #dff--dfg ,tomatas and mushrooms1 #dfh ,carrots1 turnips1 onions1 spring vegetables1 #dfi ,potatoes1 lentils1 truffles1 #dgj--dgd ,omelettes fines herbes1 ham1 truffles1 mushrooms1 olives1 jardinire1 oysters1 fillets of soles1 muscles1 lobsters1 sugar1 preserves1 and rum1 #dgd--dgg ,,entremets1 ,,or ,,sweets4 ,observations on pastry1 different sorts of paste1 puffpaste1 do4 with beef suet1 do4 half puff1 confectioner's paste1 almond paste1 and gum paste1 #dgh--dhc ,vol-au-vents of peaches1 apricots1 greengages1 cherries1 pears1 apples1 oranges1 and gateau mille-feuille1 #dhd--dhf ,turban la crme1 wells of fruit1 ,pthiviers cakes1 #dhg--dhh ,tourtes1 tartelettes1 and fanchonettes la vanille1 #dhi--dic ,dauphines1 tartelettes1 mirlitons1 and petits vol-au-vents1 #did--die ,gateaux fourrs with preserves1 #dig--dii ,turban de ,cond1 and apricot cakes1 #ejj ,petites bouches1 eventail with cherries1 petits gateaux royals1 #eja ,a flan of puff paste1 do4 of apples1 do4 of pears1 do4 crme praline1 #ejb--ejc ,pte choux1 petits choux with cream1 almond1 petits pains crmire1 #ejd--eje ,madeline with port wine1 gnoise1 darioles1 #ejf--ejg ,biscatelles1 cakes l',indienne gauffres aux pistaches1 ,allemande1 vanilla1 red nougat1 #ejh--eaj ,small cups of nougat1 nougat with apricots1 crisp chesnuts amandes croquantes1 meringues1 #eaj--eab ,turban of meringues1 #eac ,meringue iced1 do4 aux pistaches1 mushrooms en surprise1 #ead ,biscuits manqus with almonds1 do4 with rum1 #eae ,calf's foot jelly1 and various other jellies1 #eaf--ebd ,creams1 various1 #ebd--ebh ,bavaroises1 various1 #ebi--eca ,charlottes1 chartreuses1 sudoises1 bread and croquettes of apples1 #ecb--ecf ,apples1 pears1 and apricots with rice1 #ecg--ech ,pommes meringus1 miroton1 fritters of apples1 peaches and apricots1 #eci--edb ,croquettes of rice1 cream of rice1 macaroni1 vermicelli1 and cream fried1 #edc ,beignets souffls1 frangipane1 #edd ,omelette ,clestine1 pannequets with preserve1 #ede ,,removes1 ,,second ,,course1 #edh--egd ,,souffles1 ,,for ,,removes1 #ege--ehc ,,appendix1 ,,the ,,second4 ,aspic1 #ehe ,mayonnaise la gele1 do4 fines herbes1 do4 ravigote verte1 do4 ordinaire1 do4 ,provenale1 #ehf--ehi ,montpellier butter1 forcemeat for raised pie1 and of liver for do4 sponge cake1 savoy cake in mould1 biscuits1 to clarify isinglass1 #eia--eib ,iceing1 and chocolate iceing1 sugar in grain1 and to colour it1 #eic ,vanilla and lemon sugar1 to clarify and boil sugar1 sugar thread1 #eid--eif ,iced cream of vanilla1 coffee1 chocolate1 pine apple1 lemon1 orange1 apricot1 and strawberry1 #eig--eii ,marmalade of apples1 apricot1 quince1 cherries1 strawberries1 and raspberries1 #fjj--fjb ,jelly of apples1 quince1 currant and raspberries1 and to preserve tomatas1 #fjb--fjd ,,my ,,table ,,at ,,home4 ,plain joints1 #fcg--fdi ,soups1 #feb--fef ,fish1 #fef--ffj ,fresh-water fish1 #ffj--ffb ,simple hors-d'uvres1 #ffc ,removes simplified1 #ffd--fgb ,sauces1 #fgc--fge ,economical made dishes1 #fgf--fhg ,economical made dishes from poultry1 #fhh--fia ,game1 #fib--fie ,meat pies and puddings1 #fif ,,second ,,course1 #fih--gja ,jellies of liqueurs or spirits1 #gjb ,bohemian jelly cream1 #gjc--gaj ,,miscellaneous4 ,dedication to ,h4 ,r4 ,h4 the ,duke of ,cambridge1 iii ,list of distinguished ,personages who have patronized the work1 v ,preface1 vii ,preface to the ,fourth ,edition1 ix ,description of the composition of this work1 xi ,soyer's new mode of carving1 xiv ,directions for carving1 xv ,how to carve a haunch of venison1 xviii ,saddleback of venison1 xix ,carving of poultry1 xx ,soyer's ,tendon ,separator1 xxi ,directions for larding1 xxv ,meat and poultry1 xxvi ,fish1 xxvii ,vegetables and fruit1 ib4 ,how everything should be in cooking1 xxviii ,braised roast turkey1 capon1 or fowl1 xxx ,,amateur ,,receipts--,ris de ,veau aux ,pistaches la ,dr4 ,roots1 ib4 ,potage froid1 ou ,salade la ,dr4 ,roots1 ib4 ,roast ,swan la ,norwich1 xxxi ,cock a ,leekie la ,wemyss1 ib4 ,bouquet de ,gibier1 or ,sporting ,nosegay1 xxxii ,olive ,branch between ,france and ,england1 xxxiii ,number of stewpans and other utensils required1 xxxiv ,service pagodatique1 #fjf ,table of the wealthy and bill of fare for ten persons1 #fjg ,dner ,lucullusian la ,sampayo1 #fjh ,bill of fare for the same1 #fji ,dialogue culinaire1 #faa ,description of the kitchen of the ,reform ,club1 and plan1 #fac ,reference to the plan1 #fad ,kitchen of the ,reform ,club1 #fae--fbi ,my kitchen at home1 #fcj--fcb ,the bachelor's kitchen and cottage kitchen1 #fcc ,dinner party at home1 #fcd ,receipts1 #fcg--gaj ,coffee1 #gaa ,monster bill of fare1 #gab ,pagodatique entre dish1 #gac ,celestial and terrestrial cream of ,great ,britain1 #gai ,general table of contents ,madame ,soyer's biography at the end of ,criticisms of the press the book4 ,,engravings4 ,,page ,portrait of the ,author #a ,emblematical woodcut iv ,a ,turkey1 prepared according to ,m4 ,soyer's new plan xvi ,carving a haunch of venison xviii ,carving of poultry xxi ,the ,tendon ,separator xxiii ,fowl--one half with the flesh on1 and the other half dissected xxiv ,mutton1 pork1 and lamb cutlets #bid ,table of the wealthy #fjg ,kitchen of the ,reform ,club #fab ,ground plan of ditto #fad ,fifteen engravings representing the fitting-up of the kitchen of the wealthy #faj to #fbi ,ground plan of my kitchen at home #fcb ,the bachelor's and the cottage kitchen #fcd ,my table at home #fce ,saddle-back of mutton #fdd ,a new mutton cutlet #fgg ,pagodatique entre dish #gad ,dindonneau la ,nelson1 ,poularde en diadme1 ,galantine la volire1 ,salade de grouse la ,soyer1 ,mayonnaise de homard1 ,croustades of bread for the centre of removes1 ,croustade for filet de buf1 ,croustades for poularde en diadme1 ,croustades for turkey la ,nelson1 ,gateau ,britannique1 ,crme ,cerito sultane sylphe la fille de l'orage1 ,six jelly moulds1 and the ,atelettes for ,flancs1 ,removes1 c4 #gbj ,portrait of ,madame ,soyer1 ,biography at the end of the book4 ,,the ,,gastronomic ,,regenerator4 ,,sauces4 ,the first eight sauces are what we term ,foundation sauces2 but to facilitate and simplify the making of all kinds of made dishes1 ,i have throughout this work principally referred to the ,brown ,sauce 7,no4 #a71 and the ,white ,sauce 7,no4 #g71 which are the two sauces ,i daily and principally use4 ,the others are of course very good1 and sometimes necessary2 but being more complicated1 ,i would recommend that they be left to culinary artists1 who can easily surmount this difficulty4 ,the two above-mentioned sauces require nothing but a little care and attention2 if well made1 you will have little trouble with the smaller sauces2 for the foundation sauces being well made1 the smaller ones require little more than the ingredients directed for them1 to give them their proper flavour2 but if badly made1 it would injure the whole dinner4 ,the above-named sauces will keep four or five days in summer1 and a week in winter1 by adding a quart of light broth1 and boiling them up every day in summer1 and every other day in winter4 ,the following proportions in the foundation sauces are sufficient for a large dinner2 but of course where so much is not required1 a quarter1 or even a smaller quantity can be made4 ,the colour of the brown sauce ought to be as near as possible to that of the horse-chesnut1 whilst the white sauce should be of the colour of rich cream4 ,if possible1 nothing but the best flour should ever be used for a roux1 which is the ,french culinary term for thickening2 for inferior or new flour loses its strength by boiling1 and your sauce would become thin and watery3 but if such be the case1 you should make more roux1 to obviate this difficulty1 which must be well mixed with a little cold stock1 poured into the sauce1 and all boiled together till you have obtained the consistency directed4 ,no4 #a4 ,brown ,sauce4 ,put a quarter of a pound of butter in a large thick-bottomed stewpan1 rub it all over the bottom1 then peel and cut ten large onions in halves1 with which cover the bottom2 then take two pounds of lean ham cut into slices1 which lay over the onions2 having ready cut in large slices twenty pounds of leg of beef and veal1 put it over the ham1 and place the stewpan over a sharp fire2 let it remain a quarter of an hour1 then with a large wooden spoon move the whole mass round1 but keeping the onions still at the bottom4 ,keeping it over the fire1 and stirring it occasionally1 until the bottom is covered with a light brown glaze1 then prick the meat with a fork1 take off the stewpan1 and put some ashes upon the fire1 to deaden its heat2 place the stewpan again over it1 and let it stand half an hour longer1 stirring it twice during that time2 the bottom will then be covered with a thick but clear brown glaze2 fill it up with fourteen quarts of water or sixteen of light stock 7,no4 #acc71 then add three turnips1 two carrots1 four blades of mace1 and a bunch of ten sprigs of parsley1 six sprigs of thyme1 and four bay-leaves2 leave it over the fire until it boils1 then place it on the corner1 add a quarter of a pound of salt2 skim off all the fat1 and let it simmer for two hours1 adding two quarts of cold water by degrees1 to clarify it and keep it to its original quantity2 then skim it again1 and pass the stock through a fine cloth into a basin1 7by filling up the stewpan again with water you will have then an excellent second stock--for filling up stocks for soups or sauces1 this remark also applies to every description of stocks27 if by any misfortune the stock should become thick1 clarify it as directed 7,no4 #acd74 ,then proceed as follows3 put one pound of butter into a deep stewpan1 7which is the best for this purpose17 place it over the fire1 stirring it until it melts2 then stir in a pound and a half of best flour1 mix it well1 and keep stirring it over the fire until it assumes a brownish tinge2 then take it from the fire1 and keep stirring the roux until partly cold1 then pour in the stock quickly1 still stirring it2 place it over a sharp fire1 stirring it until it boils1 then place it at the corner of the stove1 and let it simmer an hour and a half2 by keeping it skimmed1 you will take off all the butter1 and the sauce will become clear and transparent2 place it again over a sharp fire1 and keep it stirred until it adheres to the back of the spoon1 when pass it through a tammie into a basin1 stirring it round occasionally until cold1 and use it where required4 ,should the colour of the sauce be too pale1 add a few spoonfuls of brown gravy 7,no4 #ace74 ,no4 #b4 ,espagnole ,sauce4 ,put half a pound of butter into a large thick-bottomed stewpan1 and cover the bottom with good slices of ham about a quarter of an inch in thickness2 then cut up two legs of veal into as large slices as possible1 7having twenty pounds of meat17 but reserving the nut1 or noix1 for flanks or entres1 7see ,no4 #efe27 put the meat without any of the bone into the stewpan1 which set upon a moderate fire for twenty minutes1 then shake it round1 to prevent the ham sticking to the bottom2 cover it over quite close1 then put a few ashes upon the fire2 put the stewpan again over it1 shaking it round occasionally1 and once or twice turning the whole mass round together with a wooden spoon until the bottom is covered with a light glaze2 prick the meat with a fork to let out the gravy1 and with it remove the bottom pieces to the top2 replace it upon the fire1 shaking it round occasionally until each piece of meat be covered with a clear brown glaze2 then fill up the stewpan with sixteen quarts of light stock 7,no4 #acc72 add six onions 7in one of which you have stuck six cloves71 twelve peppercorns1 two blades of mace1 two carrots1 a good bunch of parsley1 six sprigs of thyme1 and four bay-leaves2 when it boils place it on the corner of the stove1 skim it1 and add two ounces of salt2 let it boil rather quickly1 adding two quarts of water by degrees1 which will facilitate the abstraction of all the fat in skimming2 boil it two hours1 then pass the stock through a fine cloth into a basin4 ,make a roux1 and terminate your sauce as described in the last4 ,no4 #c4 ,brown ,sauce from all sorts of meat4 ,knowing by experience the difficulty of getting meat for stock in the country1 especially veal1 ,i will1 for the convenience of families1 give a receipt for brown sauce1 to be made from rabbits1 poultry1 trimmings of mutton1 beef1 pork1 or even venison2 7but to every ten pounds of meat required1 use twelve1 as it is not so succulent as beef or veal47 ,in ,scotland ,i was compelled to use venison even for beef-tea2 this may appear rather strange1 but it is no less true2 for although the wealth of my employer would have enabled me to have anything required for my use1 money could not purchase it at the time required4 ,the mock beef-tea had of course a wild flavour1 but it was still very palatable4 ,butter the bottom of a thick stewpan1 upon which lay ten large onions peeled and cut in halves1 then put in what trimmings of meat or poultry you may have1 proceed exactly with it as directed for brown sauce 7,no4 #a71 but using stock or water in proportion to the quantity of meat2 the same precaution must be used likewise with the quantity of roux used for thickening4 ,no4 #d4 ,for thickening ,brown ,sauce without making a roux4 ,make your stock as directed in either of the three last receipts1 7according to circumstances27 if sixteen quarts1 bake two pounds of the best flour in a moderate oven1 without letting it brown2 sift it1 and when quite cold mix it into a thin paste with two quarts of cold stock2 mix it by degrees1 getting it as smooth as possible2 have the stock for your sauce boiling in a stewpan upon the fire1 into which pour in the paste1 keeping it stirred until it boils2 then set it at the corner of the stove2 let it simmer an hour and a half2 skim it well1 then place it upon a brisk fire1 and add a few chopped mushrooms1 boil it very quickly1 keeping it stirred until it adheres to the back of the spoon2 then pass it through a tammie as before1 and use it where required4 ,no4 #e4 ,velout4 ,this sauce has stood for a century as a foundation sauce in the highest class of cookery1 and may be admired for its utility1 and the delicacy of its flavour2 but ,i have avoided referring to it in almost every receipt on account of the expense attached to it and its tedious fabrication4 ,according to the old system1 it requires two days to complete it2 one for the simmering of the stock1 and the other for the sauce4 ,i have here1 however1 succeeded in simplifying it1 by which the aroma of its component parts are better preserved than when subject to so long boiling4 ,put six tablespoonfuls of oil in a large thick-bottomed stewpan1 rub it over the bottom1 then lay in twenty pounds of veal in large slices1 7from knuckles or the under part of legs17 an old fowl1 two carrots1 six onions1 7in one of which you have stuck six cloves17 two blades of mace1 four pounds of good ham1 and a bunch of parsley1 six sprigs of thyme1 and four bay-leaves2 pour in a pint of water1 and place the stewpan upon a sharp fire2 when it begins to form large bubbles1 stir the whole round with a large wooden spoon2 place some ashes upon the fire1 and some live charcoal upon the lid of the stewpan2 take off the lid occasionally1 and stir the meat round1 prick it1 and when each piece is covered with a light white glaze fill up the stewpan with sixteen quarts of light stock 7,no4 #acc71 or water1 add a quarter of a pound of salt1 if water1 but only three ounces1 if stock2 when upon the point of boiling1 stand it on the corner of the stove and let it simmer for two hours and a half1 keeping it well skimmed1 and adding a little cold water every now and then1 to clarify it and keep its quantity2 pass it through a fine cloth into a basin2 then in another stewpan have a pound of fresh butter1 which melt upon a slow fire1 stirring in one pound and a half of flour1 stir it over the fire ten minutes 7but do not let it change colour71 add the trimmings of half a pottle of mushrooms2 stir it round another minute1 then take it off the fire and keep stirring it until about half cold2 then pour in the stock all at once1 keeping it stirred quickly2 place it over a sharp fire1 and stir it until it boils1 then place it at the corner of the fire and let it simmer for two hours1 keeping it well skimmed2 pass it through a tammie into a basin1 and stir it occasionally until cold2 when wanted1 take the quantity you require1 reduce it over a sharp fire1 keeping it stirred until it adheres to the back of the spoon2 finish with half a pint of cream or boiled milk4 ,this sauce1 when well made1 should be as white as ivory2 it is used for removes or entres of poultry1 and may be substituted for white sauce in any of these receipts4 ,no4 #f4 ,velout1 a plainer way4 ,well oil the bottom of a thick stewpan2 cut twelve pounds of veal in dice1 7lamb trimmings or rabbits may be used with it17 and two pounds of lean ham also cut in dice2 put the whole into the stewpan with three onions1 a carrot1 four cloves1 a blade of mace1 half a grated nutmeg1 and a bunch of parsley1 four sprigs of thyme1 and two bay-leaves2 pour in a pint of water1 and set it over a sharp fire1 stirring it round occasionally1 7the fire should be sharp at first1 but very slow at the finish17 until the meat and the bottom of the stewpan is covered with a white glaze2 then add a pound of flour1 mix it well with the meat1 then fill up the stewpan with ten quarts of stock 7,no4 #acc71 or water2 add three ounces of salt1 if with water1 but two if with stock1 and keep moving it round until upon the point of boiling1 when place it on the corner of the stove and let it simmer two hours1 keeping it well skimmed2 then pass it through a hair sieve into a basin1 and again through a tammie into another stewpan2 add a few chopped mushrooms2 stir it over the fire until it is reduced to a proper consistency1 7this sauce is quickly done1 and full of flavour27 finish with a pint of cream or boiling milk1 and use it as directed in the last4 ,no4 #g4 ,veal ,stock1 ,white ,sauce1 or ,bechamel4 ,cut twelve pounds of knuckles of veal into large dice1 with two pounds of lean ham2 well butter the bottom of a large stewpan1 into which put the meat1 7some of the bones of the knuckles may be included in the weight of the meat1 but not much17 with three large onions1 one carrot1 a blade of mace1 four cloves1 and a bunch of parsley1 two sprigs of thyme1 and two bay-leaves2 pour in half a pint of water1 and place the stewpan over a sharp fire1 stirring it occasionally1 until the bottom is covered with a clear white glaze1 then fill it up with ten quarts of stock 7,no4 #acc71 or nine of water2 add three ounces of salt1 and when upon the point of boiling1 place it on the corner of the fire2 let it simmer two hours and a half1 keeping it skimmed1 and adding cold water occasionally1 to keep the quantity1 then pass it through a fine cloth into a basin2#c then in another stewpan have one pound of fresh butter1 melt it over a slow fire and stir in one pound and a half of flour1 stir it over the fire ten minutes1 but do not let it change colour2 then take it from the fire1 stirring it until half cold1 then pour in the stock1 stirring it quickly all the time2 place it over a sharp fire1 keep stirring1 and boil it for half an hour2 add two tablespoonfuls of chopped mushrooms1 and a quart of boiling milk2 boil it ten minutes longer1 then pass it through a tammie into a basin2 stir it occasionally until cold1 and use it where required4 ,this sauce is easily made1 full of flavour1 and has a very good appearance4 ,no4 #h4 ,sauce ,allemande2 7or ,german ,sauce blanche47 ,is made from either of the three foregoing sauces4 ,put three quarts in a stewpan1 which place over a sharp fire2 reduce it to one third1 keeping it stirred the whole time1 it will then be very thick2 have the yolks of six eggs in a convenient sized basin2 mix the sauce with them by degrees1 and turn it again into the stewpan2 stir it again over the fire until the yolks are quite done1 which will take about five minutes2 have three pints of stock reserved from the original sauce1 with which mix it by degrees2 also add a pint of boiling milk1 but do not make it too thin2 boil it again ten minutes1 then pass it through a tammie into a basin1 and stir it occasionally until cold4 ,use it for entres or removes of poultry1 either hot or cold2 but for cold removes of poultry it is best adapted4 ,this sauce never looks greasy2 it will keep four or five days4 ,no4 #i4 ,demi-,glace4 ,put two quarts of brown sauce 7,no4 #a7 into a stewpan with one quart of consomm 7,no4 #acd71 one ounce of glaze1 four tablespoonfuls of tomate sauce 7,no4 #cg71 place it over the fire1 and when boiling place it at the corner1 let it simmer very fast1 skim it well1 and reduce it to a clear light glaze1 with sufficient consistence to adhere lightly to the back of the spoon2 then put it by in a basin1 and use it where directed4 ,all thin sauces are or will become very much in vogue2 they invigorate the appetite without overloading the stomach2 and are1 consequently1 more wholesome2 all brown sauces are preferable for meat or game entres1 and in some instances1 which you will see1 for poultry2 but of course the arrangement of your tables would prevent you serving all white or all brown entres4 ,for families who have their entres placed upon the table at the same time as the soup and fish1 a thin sauce is much preferable2 for if even the sauce should retain the same degree of heat it was served at1 it will become much thicker by standing2 but a sauce served thick if allowed to remain becomes almost uneatable4 ,no4 #aj4 ,sauce au jus d',estragon4 ,put two spoonfuls of common vinegar into a stewpan1 place it over the fire1 and when boiling add eighteen spoonfuls of demi-glace 7,no4 #i71 and six of consomm 7,no4 #acd71 add a quarter of a teaspoonful of powdered sugar1 place it over the fire and let it reduce very fast until it adheres lightly to the back of the spoon1 then add thirty fresh leaves of tarragon1 let it just boil up and it is ready for use4 ,do not make it too long before you require to use it1 or the tarragon would spoil the appearance of the sauce4 ,no4 #aa4 ,jus d',estragon clair4 ,put two tablespoonfuls of common vinegar into a stewpan with a piece of glaze the size of a walnut2 place it over the fire1 let it boil1 then add a quart of consomm 7,no4 #acd71 and two spoonfuls of brown gravy 7,no4 #ace71 reduce it to half1 season with a little sugar and pepper1 finish with leaves of tarragon1 as in the last4 ,no4 #ab4 ,sauce au jus de ,tomates4 ,put an onion in slices into a stewpan with two sprigs of thyme1 one bay-leaf1 half a blade of mace1 one clove1 four sprigs of parsley1 two ounces of lean ham1 and one ounce of butter2 stir them round over a slow fire until becoming rather brown1 then add a spoonful of ,chili vinegar1 ten of demi-glace 7,no4 #i71 and ten of consomm 7,no4 #acd71 boil altogether about ten minutes1 skim it1 then add ten spoonfuls of very bright preserved tomates1 half a teaspoonful of sugar1 and a very little scraped garlic2 season with a little cayenne pepper and salt2 boil altogether five minutes1 rub it through a tammie1 put it again into a stewpan1 set it upon the fire1 boil and skim it4 ,use it where directed4 ,no4 #ac4 ,sauce au jus de ,champignons4 ,put eighteen spoonfuls of demi-glace1 7,no4 #i71 into a stewpan with six of consomm 7,no4 #acd71 and a little sugar2 place it upon the fire and reduce it to a clear light demi-glaze2 skim it well1 then have chopped six good fresh mushrooms1 throw them into the sauce1 boil them ten minutes1 then rub them through a tammie2 put it again into a stewpan1 warm it1 but do not let it boil2 after you have passed it1 if made in the morning1 warm it in your bain marie when required4 ,no4 #ad4 ,sauce demi-provenale4 ,put eighteen spoonfuls of demi-glace 7,no4 #i7 into a stewpan with sixteen of consomm 7,no4 #acd71 place it over a sharp fire1 reduce it to two thirds1 skim it1 scrape half a clove of garlic with a knife1 and put it into the sauce with a little sugar1 boil it again two minutes1 and it is ready for use4 ,no4 #ae4 ,sauce au jus piquant4 ,put two spoonfuls of chopped eschalots into a stewpan with three of vinegar2 reduce it to half over the fire1 then add eighteen spoonfuls of demi-glace 7,no4 #i71 and six of consomm 7,no4 #acd71 boil it about a quarter of an hour1 skim it well1 add half a teaspoonful of sugar1 and when again forming a light glaze1 add two tablespoonfuls of chopped gherkins1 and a little cayenne pepper2 it must not boil afterwards4 ,no4 #af4 ,sauce au jus d',echalote4 ,put three tablespoonfuls of chopped eschalots in a stewpan with two tablespoonfuls of vinegar1 place it over a sharp fire a couple of minutes1 then add eighteen spoonfuls of demi-glace 7,no4 #i71 and six of consomm 7,no4 #acd71 boil1 skim1 and reduce it until it adheres to the back of the spoon1 add a little sugar and cayenne pepper4 ,serve where directed4 ,no4 #ag4 ,sauce au jus d',orange4 ,take the rind from an orange as thinly as possible1 take off all the pith1 and cut it into thin strips1 three quarters of an inch in length2 boil them five minutes in water1 and drain them upon the back of a hair sieve2 then put a pint of demi-glace 7,no4 #i7 into a stewpan with six spoonfuls of consomm 7,no4 #acd71 reduce it over the fire to the consistency of demi-glace1 then add the rind of the orange and a little sugar1 boil it another five minutes1 and when ready to serve add a little of the juice of the orange4 ,no4 #ah4 ,sauce au jus de ,bigarades4 ,proceed as directed in the last1 but substituting a ,seville orange for the sweet one1 and boiling the rind ten minutes instead of five4 ,no4 #ai4 ,jus li demi ,currie4 ,peel and cut in slices a large onion1 some carrot1 turnip1 two apples1 and two ounces of lean ham2 put them into a stewpan with two cloves1 a blade of mace1 a bay-leaf1 sprig of thyme1 parsley1 and one ounce of butter2 put the stewpan over a slow fire1 stir them round occasionally until they become slightly browned1 then add a good tablespoonful of the best curry powder1 mix it well1 then add ten of consomm 7,no4 #acd7 and eighteen of demi-glace 7,no4 #i71 boil altogether1 then rub it through a tammie2 put it in another stewpan1 place it again upon the fire1 skim it well1 and reduce it until it adheres to the back of the spoon1 when add a little sugar and cayenne if required1 but that must depend entirely upon taste4 ,no4 #bj4 ,jus li aux ,concombres4 ,prepare three middling-sized cucumbers1 as directed 7,no4 #ajc71 then put two ounces of butter with a teaspoonful of powdered sugar1 and half one of chopped onions1 into a stewpan1 place it over the fire1 and when the butter is melted add the cucumbers1 which pass over the fire until tender and slightly tinged2 then put them out upon a cloth1 put eighteen spoonfuls of demi-glace 7,no4 #i7 into another stewpan with six of consomm 7,no4 #acd71 reduce it until rather thickish2 then add the cucumbers1 boil them two minutes1 season with a saltspoonful of salt1 and the half of one of pepper1 skim it1 and it is ready to serve4 ,no4 #ba4 ,jus li aux ,truffles4 ,put eighteen spoonfuls of demi-glace 7,no4 #i7 into a stewpan with ten of consomm 7,no4 #acd71 reduce it until it becomes again a demi-glace1 then add six middling-sized ,french preserved truffles1 cut in thin slices1 with a quarter of a teaspoonful of sugar1 simmer gently ten minutes1 it is then ready to serve4 ,no4 #bb4 ,jus li aux ,anchois4 ,put six tablespoonfuls of brown sauce 7,no4 #a7 into a stewpan with three of consomm 7,no4 #acd71 and one of brown gravy 7,no4 #ace71 place it upon the fire1 and when boiling stir in two ounces of anchovy butter 7,no4 #gh71 stir it in quickly1 but do not let it boil afterwards4 ,this sauce must be made only at the time of serving4 ,no4 #bc4 ,jus li aux fines ,herbes4 ,put two tablespoonfuls of finely-chopped onions into a stewpan with a piece of butter the size of a walnut2 stir them over the fire until lightly browned2 then add eighteen spoonfuls of demi-glace 7,no4 #i71 and eight of consomm 7,no4 #acd71 reduce it to two thirds1 skim it well1 then add a tablespoonful of chopped parsley1 and one of chopped mushrooms1 with a little cayenne pepper1 and a quarter of a teaspoonful of powdered sugar2 boil altogether five minutes1 and finish with the juice of half a lemon2 it is then ready for use4 ,no4 #bd4 ,jus li aux petits ,navets4 ,scoop four large turnips with a scoop about double the size of a pea2 when done1 wash and well dry them upon a cloth1 then put a little powdered sugar into a convenient sized stewpan2 place it upon the fire1 when it melts and becomes slightly tinged1 throw in an ounce of butter and the turnips1 place them over a slow fire1 tossing them over occasionally until slightly browned2 then in another stewpan put ten spoonfuls of demi-glace 7,no4 #i17 and six of consomm1 then add your turnips2 let it simmer upon the corner of the fire1 keeping it skimmed until the turnips are done2 add a little more seasoning1 if required1 and it is ready for use4 ,no4 #be4 ,jus li aux ,olives4 ,put half a tablespoonful of chopped onions into a stewpan with the same of salad oil2 pass them five minutes over a slow fire1 then add a teaspoonful of port wine1 eighteen of demi-glace 7,no4 #i71 and six of consomm 7,no4 #acd71 reduce it to two thirds1 skimming it well1 then have twenty fine olives1 turn them1 taking out their stones1 so that they resume their original shape1 put them into the stewpan with a little sugar1 boil them two minutes1 and the sauce is ready4 ,should the olives be too salt1 soak them a short time in warm water4 ,no4 #bf4 ,sauce aux fines ,herbes4 ,put three tablespoonfuls of chopped onions into a stewpan with one ounce of butter1 stir them over a moderate fire until getting rather brownish1 then add a pint of brown sauce 7,no4 #a71 half a pint of consomm 7,no4 #acd71 and two spoonfuls of brown gravy 7,no4 #ace71 let it simmer ten minutes1 skim it well1 then stir it over a sharp fire1 reducing it until it adheres to the back of the spoon1 then add a spoonful of chopped mushrooms1 one of chopped parsley1 and one of preserved tomates2 season with a little sugar1 cayenne1 and salt1 if required4 ,when ready to serve add the juice of half a lemon4 ,no4 #bg4 ,sauce piquante4 ,put two tablespoonfuls of chopped onions into a stewpan with four of common vinegar1 and a small piece of glaze2 let them boil together a few minutes1 then add a pint of brown sauce 7,no4 #a71 with half a pint of consomm 7,no4 #acd71 stir it quickly over a sharp fire until it adheres to the back of the spoon2 then add a teaspoonful of chopped mushrooms1 and a tablespoonful of chopped gherkins2 it is then ready for use4 ,this sauce requires to be seasoned rather high with cayenne pepper1 sugar1 and salt4 ,no4 #bh4 ,sauce ,robert4 ,peel and cut up four middling-sized onions into very small dice1 put them into a stewpan with two ounces of butter1 stir them over a moderate fire until rather brown2 then add two tablespoonfuls of common vinegar1 let it boil2 then add a pint of brown sauce 7,no4 #a71 with half a pint of consomm 7,no4 #acd71 let it simmer at the corner of the stove ten minutes2 skim it well1 then stir it over a sharp fire1 reducing it until rather thick2 finish it with two tablespoonfuls of ,french mustard1 a little sugar1 and salt1 if required4 ,no4 #bi4 ,sauce ,robert demi-provenale4 ,put the same quantity of onions into a stewpan as in the last1 but using two tablespoonfuls of salad oil instead of butter2 proceed as in the last1 and finish with a piece of scraped garlic the size of a pea4 ,use this sauce for any purpose you would the preceding one4 ,no4 #cj4 ,sauce l',italienne4 ,put two tablespoonfuls of chopped onions and one of chopped eschalots in a stewpan with three tablespoonfuls of salad oil1 stir them ten minutes over a sharp fire2 then add a wine-glassful of sherry1 a pint of brown sauce 7,no4 #a71 and half a pint of consomm 7,no4 #acd71 set it over a sharp fire until it boils1 then place it at the corner1 let it simmer ten minutes1 skim off all the oil which it will throw up1 then place it over the fire1 stir with a spoon1 reducing it until it adheres to the back of it1 then add a teaspoonful of chopped parsley1 a tablespoonful of chopped mushrooms1 a little sugar1 salt if required1 and finish with the juice of half a lemon4 ,no4 #ca4 ,sauce l',italienne 7white47 ,italian sauce for any description of fish1 white meat1 or poultry1 must be made white1 which is done by following the directions of the preceding receipts1 only substituting white sauce 7,no4 #g7 for the brown1 and finishing with three spoonfuls of cream4 ,no4 #cb4 ,sauce ,poivrade4 ,put two onions1 half a carrot1 and a turnip1 in slices1 into a stewpan1 with two ounces of butter1 a little celery1 leek1 a sprig of parsley1 one of thyme1 one bay-leaf1 two ounces of lean ham1 and eight peppercorns2 pass them over a sharp fire until rather brown1 add six tablespoonfuls of ,tarragon vinegar1 just boil it1 then add a pint of brown sauce 7,no4 #a71 and half a pint of consomm 7,no4 #acd72 simmer a short time1 skim it1 then reduce quickly until it adheres to the back of the spoon1 then pass it through a tammie and use where directed4 ,this sauce requires to be highly seasoned4 ,no4 #cc4 ,sauce poivrade demi-provenale4 ,proceed as in the last1 but adding two eschalots to the vegetables1 which pass#d in a tablespoonful of oil instead of butter1 and finish with a little scraped garlic4 ,no4 #cd4 ,sauce la ,batelire4 ,put a tablespoonful of chopped eschalots1 one of chopped tarragon1 one of chopped parsley1 and four of chopped mushrooms into a stewpan with one blade of mace1 three cloves1 a wineglassful of vinegar1 and one of sherry2 set it upon the fire until nearly dry1 then add a quart of brown sauce 7,no4 #a71 with a pint of consomm1 7,no4 #acd71 reduce it until it adheres to the back of the spoon1 then add a spoonful of chopped gherkins1 and one of chopped capers2 when ready to serve stir in an ounce of anchovy butter 7,no4 #gh74 ,do not let it boil afterwards4 ,this sauce is a good zest for any description of broiled meat or poultry4 ,no4 #ce4 ,sauce la ,rform4 ,cut up two middling-sized onions into thin slices and put them into a stewpan with two sprigs of parsley1 two of thyme1 two bay-leaves1 two ounces of lean uncooked ham1 half a clove of garlic1 half a blade of mace1 and an ounce of fresh butter2 stir them ten minutes over a sharp fire1 then add two tablespoonfuls of ,tarragon vinegar1 and one of ,chili vinegar1 boil it one minute2 then add a pint of brown sauce 7,no4 #a71 or sauce ,espagnole 7,no4 #b71 three tablespoonfuls of preserved tomates1 and eight of consomm 7,no4 #acd72 place it over the fire until boiling1 then put it at the corner1 let it simmer ten minutes1 skim it well1 then place it again over the fire1 keeping it stirred1 and reduce until it adheres to the back of the spoon2 then add a good tablespoonful of red currant jelly1 and half do4 of chopped mushrooms2 season a little more if required with pepper and salt2 stir it until the jelly is melted1 then pass it through a tammie into another stewpan4 ,when ready to serve1 make it hot1 and add the white of a hard-boiled egg cut into strips half an inch long1 and thick in proportion1 four white blanched mushrooms1 one gherkin1 two green ,indian pickles1 and half an ounce of cooked ham1 or tongue1 all cut in strips like the white of egg2 do not let it boil afterwards4 ,this sauce must be poured over whatever it is served with4 ,no4 #cf4 ,sauce au jus de ,groseilles4 ,put a couple of onions in slices into a stewpan1 with half an ounce of butter1 a sprig of thyme1 and one bay-leaf2 pass them over a sharp fire until lightly browned2 add two teaspoonfuls of common vinegar1 let it boil1 and then add a pint of brown sauce 7,no4 #a71 and half a pint of consomm 7,no4 #acd72 let it simmer ten minutes at the corner of the fire1 skim it well1 then place it over the fire1 stir and reduce it well1 until it adheres lightly to the back of the spoon2 then add two tablespoonfuls of red currant jelly2 pass it through a tammie1 and it is ready to serve with roast hares1 fillet1 c41 where directed4 ,no4 #cg4 ,sauce aux ,tomates4 ,procure two dozen ripe tomates1 take out the stalk1 squeeze out the juice and the seeds1 then put them into a stewpan with a little salt1 stew until tender1 and drain them upon a sieve2 then1 in another stewpan1 put two onions1 part of a carrot1 and a turnip1 all cut in very thin slices1 with a bunch of parsley1 two sprigs of thyme1 two bay-leaves1 two cloves1 a blade of mace1 a clove of garlic1 two ounces of lean uncooked ham1 and a quarter of a pound of butter2 place the stewpan over a moderate fire1 stir the mierepoix round occasionally1 until the vegetables are tender1 then add the tomates1 stir them over the fire another minute1 then stir in six ounces of flour1 and add two quarts of consomm 7,no4 #acd72 boil altogether twenty-five minutes1 keeping it stirred1 season it with a little salt1 sugar1 and cayenne pepper1 then rub it through a tammie2 put it into another stewpan1 set it over the fire1 when boiling place it at the corner1 let simmer ten minutes1 skim well1 then pour it in a basin1 and use where directed4 ,if no tomates1 use two bottles of preserved tomatas4 ,if too thick1 dilute it with a little more consomm4 ,no4 #ch4 ,sauce la ,tartare4 ,rub the yolk of a cold hard-boiled egg through a hair-sieve into a basin1 to which add the yolks of two raw eggs1 with a little salt and pepper2 mix altogether with a wooden spoon2 have a pint of good salad oil in a bottle1 hold it with the left hand over the basin1 dropping it in very gradually1 and with the right continue stirring it round until it becomes rather thick1 then moisten it with a little ,tarragon vinegar1 still keeping it stirred1 then more oil1 and so on until you have used all the oil1 keeping it rather thick2 then add a tablespoonful of finely-chopped gherkins1 half a do4 of chopped capers1 half a do4 of chopped eschalots1 and the same of chopped parsley1 two of ,french mustard1 a little cayenne pepper1 sugar1 and more salt if required1 it is then ready for use4 ,this sauce requires to be rather highly seasoned4 ,no4 #ci4 ,papillote ,sauce4 ,scrape two ounces of fat bacon1 which put into a stewpan1 with two tablespoonfuls of chopped eschalots1 and four of chopped mushrooms2 stir them over a moderate fire ten minutes1 then add half a tablespoonful of flour 7mix it well7 and a quart of demi-glace 7,no4 #i72 let it simmer ten minutes1 skim it2 then add a spoonful of chopped parsley1 a little pepper and salt1 half a teaspoonful of powdered sugar1 and a little grated nutmeg2 mix the whole well together1 then place it upon the fire2 keep it stirred1 and reduce until rather thick1 then pour it into a basin1 and use where directed4 ,this sauce requires to be thick1 but not pasty2 it is folded in paper with cotelettes1 joints of poultry1 game1 c41 with which it is also broiled and served1 without taking them out of the papers4 ,no4 #dj4 ,sauce la ,diable4 ,chop six large eschalots1 wash and press them in a clean cloth1 then put them into a stewpan with two wine-glasses full of ,chili vinegar1 a piece of garlic1 two bay-leaves1 and an ounce of glaze2 boil all together ten minutes1 then add four tablespoonfuls of tomate sauce 7,no4 #cg71 a little sugar1 and ten of good gravy2 boil it ten minutes longer1 then add a pat of butter2 stir it well in1 and it is ready for use2 serve it with devilled kidneys1 poultry1 or anything broiled4 ,no4 #da4 ,sauce ,corinthien4 ,put four chopped gherkins into a stewpan with a tablespoonful of capers1 two of red currant jelly1 half a teaspoonful of salt1 a little cayenne pepper1 a little grated nutmeg1 a tablespoonful of chopped chalots1 one of chopped parsley1 a wine-glassful of vinegar1 and half a tablespoonful of sugar2 boil all together five minutes1 then add six tablespoonfuls of brown sauce 7,no4 #a71 and twelve of tomate sauce 7,no4 #cg71 with six of white broth2 boil and skim it well2 this peculiar sauce is good for all kinds of broiled meat1 game1 or poultry1 or may be eaten cold1 with cold meat4 ,no4 #db4 ,sauce ,provenale chaude4 ,put two yolks of egg in a stewpan1 with half a tablespoonful of flour1 half a clove of garlic well scraped1 a small quantity of cayenne pepper1 two ounces of butter1 half a teaspoonful of salt1 and the juice of half a lemon2 place it over a moderate fire1 and stir it until it becomes rather thick2 then take it off the fire1 stir in two tablespoonfuls of oil by degrees1 then eight of melted butter2 if you should require to warm it again1 stir it in a bain marie of hot water4 ,use where required4 ,no4 #dc4 ,sauce la ,matre d',htel4 ,put eight spoonfuls of white sauce 7,no4 #g7 in a stewpan1 with four of white stock or milk2 boil it five minutes1 then stir in three ounces of matre d'htel butter 7,no4 #gi72 stir it quickly over the fire until the butter is melted1 but do not let the sauce boil after the butter is in2 this sauce should only be made at the time of serving4 ,no4 #dd4 ,sauce la ,ravigote4 ,proceed precisely as in the last1 only using ,ravigote butter 7,no4 #hj71 instead of the matre d'htel butter1 as there directed4 ,the simplicity of the last two sauces is perhaps not greater than their utility or delicacy2 they may not only be served with various descriptions of fish where directed1 but with fillets of beef1 mutton and lamb cutlets1 calf's head1 calves' tails1 and many other articles where directed in this work4 ,no4 #de4 ,sauce l',indienne4 ,put two good tablespoonfuls of chopped eschalots into a stewpan1 with four of white vinegar from a bottle of mild ,indian pickles1 boil them a couple of minutes1 then add a pint of white sauce 7,no4 #g71 and three tablespoonfuls of white broth2 reduce it over a sharp fire 7keeping it stirred7 until rather thickish1 then add two tablespoonfuls of cream1 and pass it through a tammie into another stewpan2 when ready to serve make it hot1 and add six of the pickles1 cut in strips1 which serve in it4 ,no4 #df4 ,curry ,sauce4 ,peel four large onions and two apples1 slice1 and put them into a stewpan1 with a quarter of a pound of butter1 a blade of mace1 six peppercorns1 a sprig of thyme1 parsley1 and two bay-leaves2 stir them over a moderate fire until the onions become brown and tender1 then add two tablespoonfuls of the best curry-powder1 and two of flour2 mix it well in1 then add half a pint of white sauce 7,no4 #g71 and a quart of white stock2 season with a little salt1 and half a teaspoonful of sugar2 boil it a quarter of an hour1 keeping it stirred1 then rub through a tammie2 put it into another stewpan1 boil it up1 skim and use it where required4 ,mangoes or curry paste may be used1 but then you only require one spoonful of curry powder4 ,no4 #dg4 ,sauce ,soubise4 ,peel six large onions1 which cut in very thin slices1 put them into a stewpan with a quarter of a pound of butter1 and place them over a slow fire1 stirring occasionally until tender1 but keeping them quite white2 then add an ounce of flour1 mix it well in1 then half a pint of white sauce 7,no4 #g71 and half a pint of milk2 boil altogether twenty minutes2 season with half a quarter of a teaspoonful of white pepper1 half ditto of salt1 and three quarters ditto of sugar1 a little cream may also be added2 rub through a tammie1 put it in another stewpan1 make it hot1 and serve where required4 ,this sauce must be rather thick1 but not pasty4 ,no4 #dh4 ,sauce ,soubise 7brown74 ,peel and slice six onions1 as in the last1 put them into a stewpan with a quarter of a pound of butter1 pass them over a moderate fire until tender and of a light brown colour1 then mix in one tablespoonful of flour1 add a pint of demi-glace 7,no4 #i71 and ten tablespoonfuls of brown gravy 7,no4 #ace71 boil altogether until the onions are quite done1 season with a little pepper1 salt1 and grated nutmeg1 rub it through a tammie1 put it into another stewpan1 make it hot1 and serve where directed4 ,no4 #di4 ,sauce la ,milanaise4 ,cut thirty pieces of blanched maccaroni half an inch in length1 as many pieces of lean cooked ham of the same size1 and an equal quantity of white blanched mushrooms also the same1 then put twelve tablespoonfuls of white sauce 7,no4 #g71 in a stewpan with four of white broth1 season with a little cayenne pepper1 salt1 and sugar2 boil it ten minutes1 then add the above ingredients with two ounces of grated ,parmesan cheese1 stir all gently over the fire ten minutes1 finish with a tablespoonful of cream1 and use where required4 ,no4 #ej4 ,sauce ou ,ragout la ,financire4 ,put a wineglassful of sherry into a stewpan with a piece of glaze the size of a walnut1 and a bay-leaf1 place it upon the fire1 and when it boils add a quart of demi-glace 7,no4 #i72 let it boil ten minutes1 keeping it stirred2 then add twelve fresh blanched mushrooms1 twelve prepared cockscombs1 a throat sweetbread cut into thin slices1 two ,french preserved truffles also in slices1 and twelve small quenelles 7,no4 #abj72 boil altogether ten minutes1 skim it well1 thin it with a little consomm if required1 but it must be rather thick1 and seasoned very palatably4 ,the above may also be made white by using bechamel1 or white sauce 7,no4 #g7 instead of brown1 and following the above directions and finishing with half a gill of cream2 serve in a vol-au-vent or wherever directed4 ,no4 #ea4 ,sauce aux ,truffles4 ,put a pint of demi-glace 7,no4 #i7 into a stewpan1 place it over the fire1 keeping it stirred until it has reduced one third2 have four middling-sized preserved ,french truffles cut into slices1 which throw into the sauce1 add a little sugar1 and take it from the fire1 not allowing it to boil after the truffles are in2 it is then ready to serve where directed3 by this simple method you retain the full flavour of the truffles1 and keep them tender4 ,sauce aux truffles may also be made white by using white sauce 7,no4 #g71 instead of demi-glace1 and finishing with half a gill of cream1 but it requires to be rather thicker than the brown4 ,when brown1 neither this sauce nor the following must be too thick4 ,no4 #eb4 ,sauce aux ,champignons4 ,put a pint of demi-glace 7,no4 #i7 into a stewpan1 reduce it to one third1 keeping it stirred1 then add twenty blanched mushrooms 7,no4 #ajg71 a little catsup1 and half a teaspoonful of sugar2 boil altogether a few minutes1 skim it1 and it is ready to serve4 ,to make it white put a pint of white sauce 7,no4 #g7 into a stewpan with half a teaspoonful of sugar1 when it boils add twenty mushrooms1 boil altogether ten minutes1 then stir in a liaison of one yolk of egg mixed with two tablespoonfuls of cream1 but do not let it boil afterwards4 ,no4 #ec4 ,sauce la pure de ,truffles4 ,well pound eight middling-sized ,french preserved truffles1 which afterwards rub through a hair sieve with a wooden spoon1 then put half an onion1 a small piece of carrot and turnip1 cut into very thin slices1 into a stewpan with a piece of butter the size of a walnut1 half a bay-leaf1 a sprig of parsley1 and an ounce of lean uncooked ham2 stir them over the fire until quite tender2 then add half a glass of wine and the pounded truffles1 with which mix half a teaspoonful of flour2 then add eight good tablespoonfuls of brown sauce 7,no4 #a71 boil it ten minutes2 then rub it through a tammie1 put it into another stewpan1 add a little consomm 7,no4 #acd71 boil it up1 season with a little sugar1 and salt1 if required1 and use where directed4 ,no4 #ed4 ,sauce la pure de ,champignons4 ,well pound a pottle of very fresh white mushrooms1 then put half an onion1 a small piece of carrot1 and a small piece of turnip1 cut into very thin slices1 into a stewpan with a piece of butter the size of a walnut1 half a bay-leaf1 a sprig of parsley1 and an ounce of lean uncooked ham2 stir them over the fire until quite tender1 then add the mushrooms1 and eight tablespoonfuls of white sauce 7,no4 #g72 season with a little salt1 and sugar1 boil it ten minutes1 add four tablespoonfuls of cream1 and rub it through a tammie1 put it into a stewpan1 boil it one minute1 and it is ready for use4 ,no4 #ee4 ,sauce ,perigeux4 ,put four middling-sized truffles1 chopped very fine1 into a stewpan with a glass of sherry1 boil it one minute1 then add a pint of demi-glace 7,no4 #i71 season with a little sugar1 and salt1 if required1 boil a minute and it is ready to serve4 ,no4 #ef4 ,sauce ,bechamel la ,crme4 ,put a pint of bechamel sauce 7,no4 #g71 and half a pint of white stock 7,no4 #acc71 in a stewpan1 reduce it over a sharp fire1 7keeping it stirred71 to one half1 then add half a pint of good cream1 a little sugar1 and salt if required1 boil it another minute1 and serve where required4 ,no4 #eg4 ,sauce au ,suprme4 ,take the bones of a fowl you have filetted1 or the trimmings of any other fowl1 either roast or braised1 7which is preferable if any17 but if using the bones of a raw fowl lay it in warm water two hours to disgorge1 break the bones small and put them into a stewpan with half an ounce of butter1 a glass of sherry1 one onion with a clove stuck in it1 and one ounce of ham2 place it over a good fire1 keep stirring occasionally until the bottom of the stewpan is covered with a light glaze1 then add a quart of light broth 7,no4 #acc71 let it boil at the corner of the stove1 skim and reduce it to one third1 pass it through a cloth1 7but first carefully take off every particle of fat71 into a large stewpan1 add a pint of velout 7,no4 #e71 or bechamel 7,no4 #g71 reduce it over a sharp fire1 keeping it stirred until it adheres to the back of the spoon2 then add a little sugar and four tablespoonfuls of cream1 boil two minutes longer1 pass it through a tammie1 and use where required4 ,no4 #eh4 ,velout de ,gibier4 ,must be made either from pheasant or partridge2 7wild rabbit may be introduced72 chop up the bones1 which put into a stewpan with an onion1 the quarter of a carrot1 and the quarter of a turnip 7cut up small71 a little parsley1 thyme1 and one bay-leaf2 add a glass of white wine2 pass them a few minutes over the fire1 then add a quart of sauce velout 7,no4 #e71 or sauce bechamel 7,no4 #g71 and a pint of veal stock2 place it again over the fire1 and keep stirring until it becomes rather thickish2 then add a gill of cream1 and a little sugar1 boil again until it adheres to the back of the spoon1 then pass it through a sieve1 and afterwards through a tammie1 and use where directed4 ,the bones of two partridges or one pheasant would be sufficient4 ,no4 #ei4 ,sauce la pure de ,gibier4 ,roast a grouse1 and separate all the flesh from the bones1 make a sauce with the bones as directed in the next2 pound the flesh well in a mortar1 put it into a stewpan2 then add the sauce1 boil altogether five minutes1 then rub it through a tammie1 and serve where directed4 ,any description of game1 or the remains of some from a previous dinner1 may be used for the above purpose2 the pure requires to be as thick as bechamel sauce 7,no4 #g74 ,no4 #fj4 ,sauce au fume de ,gibier4 ,roast two grouse1 let them get partly cold if time permits1 then cut them into joints1 which use for a salmi 7see ,no4 #hgf72 chop the trimmings up small1 with the back bones1 and put them into a stewpan with a glass of sherry1 an onion1 a piece of carrot1 and a piece of turnip1 all in slices1 a little celery1 a sprig of thyme1 and parsley1 a bay-leaf1 one clove1 and half a blade of mace1 stir them over the fire five minutes1 then add a quart of brown sauce 7,no4 #a71 and a pint of consomm 7,no4 #acd72 boil quickly upon the corner of the stove twenty minutes1 then skim it well1 pass it through a sieve1 and afterwards through a tammie into a basin1 and use where required4 ,the trimmings of any description of game1 or some left from a previous dinner1 may be used for making the above sauce1 but if you have the choice1 the trimmings of grouse are preferable4 ,no4 #fa4 ,demi-glace de ,gibier4 ,make a sauce as above1 when passed put it into a stewpan with a pint of consomm 7,no4 #acd71 and a tablespoonful of tomate sauce 7,no4 #cg72 simmer it at the corner of the stove ten minutes1 add a little sugar1 skim it well1 then reduce it quickly until a thinish glaze is formed and adheres to the back of the spoon4 ,no4 #fb4 ,sauce ,matelotte4 ,peel about twenty button onions1 then put a teaspoonful of powdered sugar in a stewpan1 place it over a sharp fire1 and when melted and getting brown1 add a piece of butter the size of two walnuts1 and your onions1 pass them over the fire until rather brown2 then add a glass of sherry1 let it boil1 then add a pint of brown sauce 7,no4 #a71 and ten spoonfuls of consomm 7,no4 #acd71 simmer at the corner of the fire until the onions are quite tender1 skim it well2 then add twenty small quenelles 7,no4 #abj71 ten heads of mushrooms1 a teaspoonful of essence of anchovies1 one of catsup1 one of ,harvey sauce1 and a little cayenne pepper4 ,serve where directed4 ,no4 #fc4 ,sauce ,genevoise4 ,put one tablespoonful of chopped onions and one of chopped eschalots into a stewpan with half an ounce of butter1 pass them over the fire until lightly browned1 then add four glasses of port wine1 two cloves1 and half a blade of mace1 with two bay-leaves1 a sprig of thyme1 and one of parsley1 boil them a few minutes2 then add a quart of brown sauce 7,no4 #a71 and ten tablespoonfuls of consomm 7,no4 #acd71 reduce it until rather thick2 then add one tablespoonful of chopped mushrooms1 boil it another minute1 then pass it through a tammie into a clean stewpan2 when just ready to serve1 boil it up1 season it with a little salt1 cayenne pepper1 and half a teaspoonful of sugar1 then stir in one ounce of anchovy butter 7,no4 #gh71 but do not let it boil after4 ,serve with any description as directed4 ,no4 #fd4 ,sauce la ,beyrout4 ,put a tablespoonful of chopped onions into a stewpan with one of ,chili vinegar and one of common vinegar1 eighteen spoonfuls of melted butter1 four of brown gravy1 two of mushroom catsup1 and two of ,harvey sauce2 then place it over the fire1 keep stirring until boiling1 then place it at the corner of the stove1 let it simmer five minutes1 skim it well1 then place it again over the fire and stir until it adheres to the back of the spoon1 then add two tablespoonfuls of essence of anchovies1 and half a teaspoonful of sugar2 it is then ready to serve4 ,the above is a fish sauce1 but may be used for meat or poultry by substituting white sauce 7,no4 #g7 for melted butter 7,no4 #ga74 ,no4 #fe4 ,sauce l'essence de ,poissons4 ,have the bones of two whitings or soles1 7having used the fillets71 break them into pieces and put them into a stewpan with an onion in slices1 a good bunch of parsley1 a little thyme1 bay-leaf1 two cloves1 one glass of sherry1 and ten of white broth2 place it over the fire and let it reduce until the bottom of the stewpan is covered with a light glaze2 then add eighteen tablespoonfuls of white sauce 7,no4 #g71 and ten of white broth1 let it boil twenty minutes1 then pass it through a tammie into another stewpan1 boil it again1 and finish with half a gill of cream and a little pepper and salt if required4 ,no4 #ff4 ,sauce la ,hollandaise4 ,put two yolks of eggs in the bottom of a stewpan with the juice of half a lemon1 a quarter of a teaspoonful of salt1 a little white pepper1 and a quarter of a pound of fresh butter2 place the stewpan over a moderate fire1 and commence stirring it with a wooden spoon1 7taking it off the fire now and then when getting too hot71 until the butter becomes melted and thickens with the eggs1 7great care must be exercised1 for if it should become too hot the eggs would curdle and render the sauce useless72 then add a pint of melted butter1 stir it together over the fire1 but do not let it boil2 pass it through a tammie into another stewpan4 ,when wanted stir it over the fire until quite hot4 ,no4 #fg4 ,caper ,sauce4 ,put twelve tablespoonfuls of melted butter into a stewpan1 place it upon the fire1 and when upon the point of boiling1 add two ounces of fresh butter and three tablespoonfuls of capers2 shake the stewpan round over the fire until the butter is melted1 add a little pepper and salt1 and serve where directed4 ,no4 #fh4 ,lobster ,sauce4 ,put twelve tablespoonfuls of melted butter into a stewpan1 cut1 a middling sized hen lobster into dice1 make a quarter of a pound of lobster butter with the spawn1 as directed 7,no4 #gg72 when the melted butter is upon the point of boiling1 add the lobster butter1 stir the sauce round over the fire1 until the butter is melted2 season with a little essence of anchovy1 the juice of half a lemon and a quarter of a saltspoonful of cayenne1 pass it through a tammie into another stewpan1 then add the flesh of the lobster4 ,when hot1 it is ready to serve where directed4 ,this sauce must be quite red1 if no red in the lobster use live spawn4 ,no4 #fi4 ,oyster ,sauce4 ,mix three ounces of butter in a stewpan with two ounces of flour2 then blanch and beard three dozen oysters1 as directed 7,no4 #cdb72 put the oysters into another stewpan1 and the beards and liquor to the other ingredients1 with a pint and a half of milk1 a teaspoonful of salt1 half a saltspoonful of cayenne pepper1 two cloves1 half a blade of mace1 and six peppercorns2 place it over the fire1 keep stirring1 and boil it ten minutes2 then add a tablespoonful of essence of anchovies1 and one of ,harvey sauce2 then pass it through a tammie over the oysters2 make the whole very hot1 without boiling1 when ready to serve4 ,another method4 ,put a pint and a half of white sauce 7,no4 #g7 into a stewpan1 with the juice and beards of three dozen oysters1 as above1 six peppercorns1 two cloves1 half a blade of mace2 boil it ten minutes1 then add a spoonful of essence of anchovies1 a little cayenne pepper1 and salt if required2 pass it through a tammie over the oysters1 as before4 ,a plainer method4 ,blanch three dozen oysters1 take away their beards1 and put them1 with their liquor1 into a stewpan1 with half a blade of mace1 two cloves1 and six peppercorns2 place them over the fire1 and directly they boil add half an ounce of butter1 with which you have mixed half a tablespoonful of flour2 shake the stewpan round over the fire two or three minutes1 then add a little essence of anchovies2 take out the spices1 and serve2 this sauce is full of flavour1 and very simple4 ,if too thick add a little milk4 ,no4 #gj4 ,muscle ,sauce4 ,proceed exactly the same as for oyster sauce1 only using the liquor of muscle 7see ,no4 #cda71 but not the beards1 instead of oysters1 and serving muscle in the sauce2 four dozen would be about the number required4 ,no4 #ga4 ,melted ,butter4 ,mix a quarter of a pound of butter in a stewpan1 with two tablespoonfuls of flour1 without putting it upon the fire2 then add a pint and a half of cold water1 place it upon the fire1 keep stirring until upon the point of boiling1 but do not let it boil2 season with a tablespoonful of vinegar1 and a teaspoonful of salt1 and the eighth of one of pepper2 pass it through a tammie into a basin1 then add two ounces more of fresh butter2 keep stirring till the butter is melted2 it is then ready for use where required4 ,no4 #gb4 ,anchovy ,sauce4 ,make the same quantity of melted butter as directed in the last1 but finish it with four good tablespoonfuls of essence of anchovies2 there should be little or no salt in the melted butter4 ,no4 #gc4 ,shrimp ,sauce4 ,make the melted butter as for the last1 but finish with three tablespoonfuls of the essence of shrimps1 and serve half a pint of picked shrimps in the boat with it4 ,if no essence of shrimps1 the anchovy sauce may be served with shrimps in it as a substitute4 ,no4 #gd4 ,demi ,matre d',htel ,sauce4 ,put half the above quantity of melted butter in a stewpan1 and when upon the point of boiling stir in a quarter of a pound of matre d'htel butter 7,no4 #gi72 directly it melts serve1 but do not let it boil4 ,no4 #ge4 ,fennel ,sauce4 ,this is a sauce principally used for boiled mackerel2 make the same quantity of melted butter as in the last1 to which add a good tablespoonful of chopped fennel2 serve it in a boat4 ,no4 #gf4 ,egg ,sauce4 ,generally served with salt fish or a ,dublin-bay haddock2 boil six eggs ten minutes1 let them get cold1 then cut them in pieces about the size of dice2 have eight tablespoonfuls of melted butter and three of good cream in a stewpan1 season with a little pepper and salt1 boil it five minutes1 then add the eggs2 shake the stewpan round over the fire until the eggs are quite hot1 then add two pats of butter2 shake it round until the butter is melted1 then pour it into a boat1 and serve very hot4 ,no4 #gg4 ,lobster ,butter4 ,procure a full-sized hen lobster1 and quite full of spawn1 which take out and pound well in a mortar2 then add a quarter of a pound of fresh butter1 mix them well together1 then rub it through a hair-sieve1 and put it on a plate upon the ice or in a cold place until wanted4 ,no4 #gh4 ,anchovy ,butter4 ,take the bones from ten anchovies1 wash the fillets2 dry them upon a cloth1 and pound them well in a mortar2 then add a quarter of a pound of fresh butter2 mix well together1 and proceed as in the last4 ,no4 #gi4 ,matre d',htel ,butter4 ,put a quarter of a pound of fresh butter upon a plate1 with two good tablespoonfuls of chopped parsley1 the juice of two lemons1 half a teaspoonful of salt1 and half that quantity of white pepper2 mix all well together1 and put in a cool place till required4 ,no4 #hj4 ,ravigote ,butter4 ,proceed as in the last1 only substituting one spoonful of chopped ,tarragon1 and one of chopped chervils for the two of parsley1 and adding half a spoonful of ,chili vinegar4 ,,sauces ,,and ,,garnitures ,,of ,,vegetables4 ,no4 #ha4 ,pure de ,choux de ,bruxelles4 ,trim and boil about thirty heads of ,brussel sprouts1 very green1 in two quarts of water1 with which you have put a quarter of a handful of salt2 when done1 drain them and chop them very fine2 then put an onion in a stewpan1 in slices1 with two ounces of butter1 three sprigs of parsley1 and an ounce of raw ham2 stir them ten minutes over the fire1 then add the chopped ,brussel sprouts1 and half a tablespoonful of flour2 mix all well together1 then add half a pint of white veal stock 7,no4 #g71 and half a pint of milk2 stir it until it boils1 then add a teaspoonful of powdered sugar2 rub it through a tammie1 and serve where directed4 ,season with a little pepper and salt1 if required4 ,it must not be too thick4 ,no4 #hb4 ,sauce aux ,choux de ,bruxelles4 ,trim about thirty small ,brussel sprouts2 have ready in a stewpan three quarts of boiling water1 into which you have put a tablespoonful of salt2 put in the sprouts1 let them boil twenty minutes1 then press them with your finger2 if they are soft they are done1 but be careful not to break them2 lay them upon a sieve to drain1 then put ten spoonfuls of ,bechamel sauce 7,no4 #g71 into a stewpan1 with six of boiled milk2 let it reduce a few minutes1 then add the sprouts1 two ounces of fresh butter1 a salt-spoonful of salt1 half a one of white pepper1 half a teaspoonful of sugar1 one of chopped parsley1 and the juice of half a lemon2 keep them moving over the fire until the butter is quite melted1 and serve where directed4 ,no4 #hc4 ,aux ,haricots verts4 ,cut about fifty middling sized ,french beans into diamonds1 and boil them very green in salt and water2 when done1 drain them upon a sieve2 then put ten tablespoonfuls of white sauce 7,no4 #g7 in a stewpan1 with two of white broth 7,no4 #acc71 one ounce of fresh butter1 a salt-spoonful of salt1 half a one of white pepper1 one of chopped parsley1 and the juice of half a lemon2 then add the ,french beans2 mix all well together without breaking the beans2 when quite hot1 stir in two tablespoonfuls of liaison 7,no4 #aai71 and serve4 ,no4 #hd4 ,petit ,pois l',anglaise4 ,put a pint of young peas1 boiled very green1 into a stewpan1 with three tablespoonfuls of bechamel sauce 7,no4 #g71 a quarter of an ounce of sugar1 a little salt1 and two button onions1 with parsley1 tied together2 boil them ten minutes2 add two tablespoonfuls of liaison 7,no4 #aai71 stir it in quickly1 and serve4 ,no4 #he4 ,petit ,pois au ,lard4 ,pot a pint of well-boiled peas into a stewpan1 with five do4 of brown sauce 7,no4 #a71 two of brown gravy1 a teaspoonful of sugar1 two button onions1 and a bunch of parsley2 let it boil about ten minutes2 have ready braised about a pound of lean bacon1 cut it in dice about a quarter of an inch square2 add it to the peas1 take out the onions and parsley1 season with an ounce of butter1 and half a teaspoonful of sugar2 mix well together1 stew twenty minutes1 and serve4 ,no4 #hf4 ,pure de ,pois vert4 ,put a pint of raw peas into a stewpan1 with six button onions1 a bunch of parsley1 an ounce of lean ham1 and one do4 of butter2 cover the peas with cold water1 mix well together with your hands1 throw all the water away1 put them over a quick fire2 when quite tender1 add a half tablespoonful of flour2 mix well1 pound it in the mortar1 put it back in the stewpan2 add twelve tablespoonfuls of broth 7,no4 #acc71 season with a salt-spoon of salt1 do4 of sugar1 rub it through a tammie1 warm again1 add a little cream or milk to give it a proper thickness1 and serve4 ,no4 #hg4 ,a la ,palestine4 ,peel ten ,jerusalem artichokes1 scoop them with a cutter the size of a small marble1 put them into a stewpan with two ounces of butter1 and a quarter of a spoonful of sugar2 set them over a moderate fire1 toss them over until they are covered with a glaze1 then add eighteen tablespoonfuls of bechamel sauce 7,no4 #g71 and eight do4 of white broth 7,no4 #acc72 boil gently1 and skim well2 season with a small quantity of salt2 when the artichokes are quite tender1 but not broken1 add two tablespoonfuls of liaison 7,no4 #aai71 stir quickly1 and serve4 ,no4 #hh4 ,palestine la ,bourgeoise4 ,prepare and cut the artichokes as above2 put an ounce of butter1 and a quarter do4 of sugar into a stewpan with the artichokes1 and pass them over a moderate fire1 until they are covered with a white glaze2 then add half a tablespoonful of flour 7mix it well17 and twelve do4 of white broth2 let it simmer gently until they are quite tender1 season with a little salt and two tablespoonfuls of liaison 7,no4 #aai71 stir it in quickly1 and serve4 ,no4 #hi4 ,palestine au ,maigre4 ,cut the artichokes as above 7,no4 #hg71 pass them in a stewpan with an ounce of butter1 and half ditto of sugar1 over a moderate fire until they are covered with a white glaze2 then add a tablespoonful of flour1 and sixteen ditto of boiled milk2 let it simmer gently until the artichokes are quite tender1 season with a little salt and white pepper2 to finish add an ounce of fresh butter1 and two tablespoonfuls of liaison1 stir it quickly and serve4 ,if you have not a round scooper any shape will do2 but round is preferable1 as it is a very tender vegetable1 and they are not so liable to break4 ,no4 #ij4 ,pure d',artichaut4 ,peel1 wash1 and dry1 on a cloth1 ten artichokes1 which cut in very thin slices1 put them into a stewpan with a quarter of a pound of butter1 a small bunch of parsley1 one bay-leaf1 a teaspoonful of salt1 a little white pepper1 three quarters of a teaspoonful of sugar1 and two ditto of broth2 cut an ounce of lean ham in dice1 set the whole over a slow fire1 let it simmer gently for half an hour1 when very tender add sixteen tablespoonfuls of bechamel sauce 7,no4 #g72 boil it twenty minutes1 pass it through a tammie1 into a clean stewpan1 and before serving add three tablespoonfuls of liaison 7,no4 #aai74 ,this sauce requires to be rather thick4 ,no4 #ia4 ,pure la ,palestine maigre4 ,prepare and stew the artichokes precisely as before2 when quite tender add one tablespoonful of flour1 and eighteen of ditto of boiling milk2 let it boil twenty minutes1 rub it through a tammie into a clean stewpan1 add a little cream before serving4 ,no4 #ib4 ,navets ,vierges4 ,peel six large turnips1 scoop them the size of a marble1 put one ounce of butter into a stewpan with a quarter of an ounce of sugar1 and the turnips1 pass them over a moderate fire about twenty minutes1 toss them over1 when covered with a white glaze add ten tablespoonfuls of bechamel sauce1 and four ditto of broth 7,no4 #acc71 season with a salt-spoonful of salt1 a quarter ditto of pepper1 finish with two tablespoonfuls of cream4 ,this sauce must not be too thin4 ,no4 #ic4 ,ragout de ,navets brun4 ,scoop the same quantity of turnips as above 7,no4 #ib71 put a quarter of an ounce of sugar into a stewpan1 set it on the fire until it becomes rather brown1 then add an ounce of butter1 and the turnips1 pass them until they are a yellow brown2 then add twelve tablespoonfuls of brown sauce 7,no4 #a71 four ditto of broth 7,no4 #acc71 or brown gravy 7,no4 #ace71 and a bunch of parsley1 with one bay-leaf2 add a little salt and pepper1 skim well and serve4 ,no4 #id4 ,pure de ,navets blanc4 ,peel and cut six small turnips in thin slices1 put them into a stewpan with two ounces of butter1 a quarter of a spoonful of white sugar1 one onion minced1 and a bunch of parsley2 stir them over a moderate fire until nearly tender1 add eighteen tablespoonfuls of bechamel sauce 7,no4 #g71 let it boil twenty minutes1 pass it through a tammie1 put it into a clean stewpan1 finish with four tablespoonfuls of cream1 and half an ounce of fresh butter4 ,no4 #ie4 ,pure de ,navets brun4 ,put half an ounce of sugar into a stewpan2 let it get rather brown1 add two ounces of butter1 have ready peeled and cut in thin slices six turnips1 add them to the butter and sugar1 and stir them about until quite tender2 then add eighteen tablespoonfuls of brown sauce 7,no4 #a72 boil it about twenty minutes1 rub it through a tammie1 put it into a clean stewpan1 season with a teaspoonful of salt1 a quarter ditto of pepper1 and about an ounce of butter4 ,observe4--,never let a pure of any kind remain long at the side of the fire1 as it gives it a strong and unpleasant flavour2 if not wanted immediately set it in a bain marie4 ,no4 #if4 ,sauce aux ,chou-fleurs4 ,take two boiled cauliflowers1 cut the tops off1 so that the flowers will fall to pieces in sprigs1 take them up carefully1 put eighteen tablespoonfuls of bechamel sauce 7,no4 #g71 into a stewpan with four ditto of white broth 7,no4 #acc71 a little salt and white pepper2 boil it about ten minutes1 then add the cauliflower and half a teaspoonful of sugar1 toss them about until well mixed1 and add two tablespoonfuls of liaison 7,no4 #aai71 and serve4 ,no4 #ig4 ,pure de ,chou-fleurs4 ,cut off the flower of two heads of cauliflower well boiled1 put a teaspoonful of chopped onions into a stewpan with a small piece of butter1 pass them over a moderate fire about five minutes1 then put the cauliflower in and mash them with a wooden spoon1 add one tablespoonful of flour1 and ten ditto of white broth 7,no4 #acc71 let it boil about fifteen minutes1 season with a teaspoonful of sugar1 half ditto of salt1 rub it through a tammie into a clean stewpan1 add a gill of good cream and serve1 if too thick1 moisten with a little milk4 ,no4 #ih4 ,macdoine de ,lgumes4 ,peel four very red carrots1 wash them1 cut them with a small scooper the size of a large pea1 the outside or red part of the carrot only2 when ready1 put them into a stewpan of boiling water1 let them simmer about a quarter of an hour1 then put them on a sieve to drain2 peel and scoop the same size six turnips1 and twenty button onions1 put a teaspoonful of sugar into a stewpan with an ounce of butter1 and the turnips and onions1 pass them over a moderate fire about five minutes1 then add the carrots1 set them again over the fire until they are covered with a white glaze1 add ten tablespoonfuls of white broth 7,no4 #acc71 let them boil about ten minutes1 take off all the butter and scum1 then add ten tablespoonfuls of bechamel sauce 7,no4 #g71 let it reduce until rather thick1 season with a little salt if required2 and five minutes before serving add three tablespoonfuls of liaison 7,no4 #aai71 a few ,french beans1 peas1 asparagus1 ,brussels sprouts1 or any green vegetable in season4 ,no4 #ii4 ,macdoine de ,lgumes1 brown4 ,prepare the vegetables and season exactly like the above1 using brown sauce instead of white1 and omitting the liaison4 ,the two last sauces require to be reduced until the sauce adheres to the vegetables1 but not too thick4 ,no4 #ajj4 ,jardinire4 ,peel four carrots1 cut them lengthwise in slices a quarter of an inch thick1 have ready a small long round cutter1 cut as many pieces as possible out of each slice1 boil them in water a quarter of an hour2 peel and cut some turnips exactly the same2 peel twenty button onions1 put a teaspoonful of sugar into a stewpan with an ounce of butter and the turnips and onions2 drain the carrots on a sieve and add them2 toss the whole over a moderate fire about ten minutes1 then put ten tablespoonfuls of consomm 7,no4 #acd71 to the vegetables1 let them simmer until quite tender1 reduce and skim them well1 then put twelve tablespoonfuls of brown sauce 7,no4 #a71 into another stewpan with six ditto of consomm1 reduce until rather thick1 then add the vegetables1 two spoonfuls of green peas1 one ditto of ,french beans1 a few small pieces of cauliflower1 and a few heads of asparagus2 let the whole simmer twelve or thirteen minutes2 season with a little salt and sugar if required2 just before serving put in an ounce of butter1 toss it about until melted2 a bunch of parsley1 with a bay-leaf1 is a great addition to the flavour if stewed with them4 ,no4 #aja4 ,pointes d',asperges en petits-pois4 ,get some fresh sprue grass1 cut it about a quarter of an inch long1 the green part only where it will break off1 have ready a stewpan of boiling water with salt in1 throw in the sprue and let it boil very fast until tender1 which will be a quarter of an hour1 or according to the size2 then put them on a sieve to drain1 put eight tablespoonfuls of the sprue into a stewpan with ten ditto of bechamel sauce 7,no4 #g71 a little consomm1 half a teaspoonful of sugar1 a little salt1 and a small quantity of chopped parsley2 let it simmer five minutes2 to finish add a pat of butter and two tablespoonfuls of liaison 7,no4 #aai74 ,no4 #ajb4 ,pure d',asperges4 ,put twelve spoonfuls of sprue 7boiled as ,no4 #aja71 into a stewpan with two ounces of butter2 stir it over a moderate fire until it is mashed1 then add half a tablespoonful of flour1 mix it well1 add eleven spoonfuls of bechamel sauce 7,no4 #g71 and ten ditto of broth 7,no4 #ace71 half a teaspoonful of sugar1 a quarter ditto of salt1 let it boil five minutes1 rub it through a tammie1 put it into a clean stewpan2 before serving add a pat of butter4 ,when wanted warm it quickly or it will turn yellow2 if too thick moisten with a little milk4 ,no4 #ajc4 ,concombres blanc4 ,get three best quality fresh cucumbers1 cut them in pieces about two inches long1 peel each separately1 then cut the outside in three slices 7or four1 if large71 leaving the seeds in one piece in the middle1 trim off all the edges neatly2 put half a tablespoonful of sugar into a stewpan with an ounce of butter1 a little chopped eschalots1 and the cucumber1 pass them over a moderate fire ten minutes without breaking1 and keep them quite white1 then add a little white broth 7,no4 #acc71 just enough to cover them1 let them simmer until tender1 then lay them1 with a colander spoon1 on a sieve to drain2 put twelve tablespoonfuls of bechamel sauce 7,no4 #g7 into the stewpan with six of white broth1 skim off all the butter1 let it reduce until rather thick2 season it with a quarter of a teaspoonful of salt1 a little pepper1 and half a gill of cream2 when ready to serve add the cucumbers4 ,no4 #ajd4 ,concombres brun4 ,prepare and stew the cucumbers exactly the same1 only brown them slightly1 reducing the same quantity of demi-glace 7,no4 #i7 instead of the white sauce4 ,no4 #aje4 ,pure de ,concombres4 ,cut the cucumbers in pieces and stew them as above 7,no4 #ajc71 put all the trimmings1 and some of the worst-shaped pieces into a stewpan with an ounce of butter and half a spoonful of chopped onions1 pass them over a moderate fire twelve minutes1 add three tablespoonfuls of veal stock 7,no4 #g71 and let them simmer until quite tender2 then put a tablespoonful of flour1 mix it well1 add four more of stock1 and six ditto of bechamel sauce 7,no4 #g71 season with half a teaspoonful of sugar1 a quarter ditto of salt1 and a little pepper1 rub it through a tammie4 ,when wanted1 warm it very quickly1 and add half a gill of cream2 put the pieces into the pure and serve2 it must not be too thick4 ,no4 #ajf4 ,epinard au ,jus4 ,pick all the stalks off and wash the spinach very dean in several waters1 have ready a large stewpan of boiling water1 in which you have put a handful of salt1 put in the spinach1 and let it boil as quickly as possible about twenty minutes2 when quite tender put it into a colander and press the water out until there is none remaining1 then chop it very fine2 put one pound of spinach into a stewpan with a quarter of a pound of butter1 stir it with a wooden spoon over a moderate fire until the butter is melted2 then add a little flour1 eight tablespoonfuls of brown sauce 7,no4 #a71 half a teaspoonful of salt1 half ditto of sugar1 a little white pepper1 and very small quantity of grated nutmeg2 a little glaze may be added2 finish with two ounces of fresh butter4 ,no4 #ajg4 ,blanched ,mushrooms4 ,get a pottle of fresh mushrooms1 cut off the dirt and like-wise the heads 7reserving the stalk for chopping71 wash the heads in a basin of clean water1 take them out and drain in a sieve2 put into a stewpan two wine-glasses of cold water1 one ounce of butter1 the juice of half a good lemon1 and a little salt2 turn or peel each head neatly1 and put them into the stewpan immediately1 or they will turn black2 set your stewpan on a brisk fire1 let them boil quickly five minutes1 put them into a basin ready for use2 chop the stalks and peel very fine1 put them into a stewpan with three tablespoonfuls of the liquor the mushrooms have been boiled in2 let them simmer three minutes1 put them into a jar1 and use where indicated4 ,observe4--,turning or peeling mushrooms is an art that practice alone can attain2 if they are very fresh and white wash them quickly1 and wipe them on a cloth1 throw them into the liquid above mentioned4 ,no4 #ajh4 ,pure d',oseille4 ,put into a stewpan four good handfuls of sorrel 7after being well washed17 with a small piece of butter1 put on the cover and set it over a moderate fire without water1 until melted2 then put it on a sieve1 and rub it all through2 put half a tablespoonful of very fine chopped onions1 and two ounces of butter into a stewpan1 pass them over a quick fire two or three minutes1 add a tablespoonful of flour1 mix well together1 add the sorrel and ten tablespoonfuls of broth 7,no4 #acc71 half a teaspoonful of sugar1 a little salt and white pepper2 let it boil fifteen minutes1 stir in two yolks of eggs quickly1 and it is ready to serve4 ,demi-glace 7,no4 #i7 is very good instead of broth4 ,no4 #aji4 ,ragout aux jeunes ,racines4 ,peel very thin four carrots and four turnips1 cut them flat the thickness of an inch1 take a long cutter about three lines diameter1 cut as many as possible1 blanch the carrots in boiling water five minutes1 then put them on a sieve to drain2 put a tablespoonful of sugar in a stewpan1 set it on the fire until it gets rather brown1 then put in an ounce of butter1 and the turnips1 toss them over the fire until covered with a brown glaze1 add the carrots1 and eighteen tablespoonfuls of demi-glace 7,no4 #i72 let it boil at the corner of the stove until the vegetables are quite tender1 then take them out of the sauce with a spoon1 and lay them on a clean sieve2 reduce the sauce until rather thick1 season with a little pepper1 pass it through a tammie into a clean stewpan1 add the vegetables carefully1 and serve very hot4 ,no4 #aaj4 ,ragout de petits ,oignons4 ,peel carefully fifty young onions1 without breaking them1 put half an ounce of sugar into a stewpan1 set it on the fire until it gets rather brown1 add two ounces of butter and the onions1 toss them over the fire until forming a glaze2 then add fifteen tablespoonfuls of brown sauce 7,no4 #a71 and eight of consomm 7,no4 #acd72 let them simmer until tender1 skim well1 season with a small quantity of salt and pepper1 and use where indicated2 a little piece of glaze may be added4 ,no4 #aaa4 ,ragouts de petits ,oignons blanc4 ,peel the same quantity of onions as above1 put half an ounce of sugar with two ounces of butter into a stewpan1 and the onions1 toss them over the fire twenty minutes1 then add sixteen tablespoonfuls of white sauce 7,no4 #g71 and eight of white broth1 let them simmer until quite tender2 put in a bunch of parsley1 season with a little salt and pepper1 and finish with two tablespoonfuls of liaison 7,no4 #aai74 ,no4 #aab4 ,garniture de fond d',artichauts4 ,boil six artichokes in water and salt until quite tender1 take the leaves off and trim the bottom until all the hard part is off and the artichoke has a round appearance2 cut each in four pieces1 put them in a good demi-glace 7,no4 #i71 rather thick1 for ten minutes2 add a little sugar1 two pats of butter1 and serve4 ,no4 #aac4 ,garniture de ,haricot blanc nouveau4 ,put half a pint of white haricot into a stewpan with a pint of cold water1 half a teaspoonful of salt1 and an ounce of butter2 let it simmer gently about one hour1 or until quite tender1 then put them on a sieve to drain2 have ready a clean stewpan1 put in the haricot with three tablespoonfuls of bechamel sauce 7,no4 #g71 a little chopped parsley1 and salt1 three pats of butter1 and the juice of half a lemon1 mix well together and serve where indicated4 ,no4 #aad4 ,gros ,oignons farcis4 ,peel twelve large onions1 cut a piece off at the top and bottom to give them a flat appearance1 blanch them in four quarts of boiling water twenty minutes1 then lay them on a cloth to dry2 take the middle out of each onion1 and fill them with forcemeat 7,no4 #abj71 7with a little chopped eschalot1 parsley1 and mushroom1 mixed in it71 and put them in a saut pan well buttered1 cover them with white broth 7,no4 #acc71 let them simmer over a slow fire until covered with a glaze1 and tender2 turn them over and serve where required4 ,no4 #aae4 ,stewed ,cabbage ,lettuce4 ,get twelve cabbage lettuces1 as hard and full as possible2 take off the outside leaves and wash them well2 put them into a stewpan with four quarts of boiling water1 and let them boil about twelve minutes1--this process is to take the bitterness off1--lay them on a cloth to dry1 cut each lettuce open and season with salt and pepper1 close them again1 and tie them separately with a string1 put a few cloves in an onion1 put it in a stewpan with a few vegetables of all kinds1 a bunch of parsley1 and a few slices of fat bacon on the top1 lay the lettuce in and cover with some very good veal stock 7,no4 #g72 put them over a slow fire about an hour1 take them carefully out and cut the string1 lay the heart upwards1 dress them on a dish to form a star1 or if they are small do not cut than open4 ,use for garniture where directed4 ,no4 #aaf4 ,chou brais and ,chou-croute4 ,cut two large savoy cabbages in quarters1 which trim and wash well1 then blanch them twenty minutes in boiling water1 then lay them upon a cloth1 season them well1 and stew them as directed in the last1 use where indicated4 ,chou-croute4 ,take three or four pounds1 not too sour1 and put it into a stewpan1 with some slices of fat bacon1 six onions cut in halves1 three cloves1 a blade of mace1 half a carrot1 half a turnip1 four bay-leaves1 and a few sprigs of thyme and parsley 7laying the vegetables at the bottom and the chou-crout over them1 which cover with fat bacon27 add a pint and a half of good stock1 and stew it gently for two hours2 when ready to serve press them at the rim of the stewpan with a colander spoon1 and pour off as much of the grease as possible1 it is then ready for use where directed4 ,chou-croute is generally sufficiently seasoned in the barrel1 but it may perhaps require a little more pepper and salt4 ,no4 #aag4 ,stewed ,celery for ,garniture and ,celery ,sauce4 ,procure twelve very fine heads of red celery1 take off the loose branches1 and cut the celery into heads five inches in length1 blanch them twenty minutes in a stewpan of boiling water1 then put them upon a sieve to drain1 stew them precisely as directed for the lettuce 7,no4 #aae72 but before stewing if the heads are too large split them in halves2 use where directed4 ,to make celery sauce1 or pure of celery1 blanch twelve heads of fine white celery in boiling water until tender1 then drain them upon a sieve1 cut off the roots1 chop1 and put the celery into a stewpan1 with a quarter of a pound of butter1 stir it five minutes over a fire1 then stir in one ounce of flour1 add a pint of milk and half a pint of white sauce 7,no4 #g71 boil altogether ten minutes1 season with a teaspoonful of salt1 a quarter ditto of pepper1 and a whole one of powdered sugar2 then pass it through a tammie1 put it into another stewpan1 and make it hot when ready to serve4 ,no4 #aah4 ,choux-fleurs for ,garnitures4 ,take four heads of cauliflower1 cut each in four pieces1 trimming the stalks to give them a neat appearance2 put half a gallon of water into a stewpan1 with two ounces of butter1 and a tablespoonful of salt1 when boiling1 put in the cauliflowers to simmer about twenty minutes2 when done1 let them remain in their stock until wanted4 ,no4 #aai4 ,chicore1 or ,endive ,sauce4 ,well wash six heads of very white endive1 blanch them in boiling water until tender1 then drain them upon a sieve1 after which chop them very fine1 then put a quarter of a pound of butter into a stewpan1 with a tablespoonful of flour1 mix well together1 then add the endive1 ten spoonfuls of white sauce 7,no4 #g71 a piece of white glaze the size of a walnut1 a little nutmeg1 salt1 and sugar2 place it upon the fire1 and when quite hot finish with half a gill of cream1 and use where directed4 99 99 99 99 99 ,liaison4 ,break the yolks of three eggs in a basin1 with which mix eight tablespoonfuls of cream or six of milk1 pass it through a tammie and use where directed4 ,,appendix ,,to ,,the ,,sauces4 ,no4 #abj4 ,forcemeat of ,veal4 ,take a pound and a half of lean veal1 scrape1 pound1 and pass it through a fine wire sieve1 when passed there should be one pound of meat2 then take one pound of beef suet1 which shred and chop very fine1 put it into a mortar and pound it well1 then add six ounces of panade 7,no4 #abe71 with the suet1 pound them well together2 then add the veal1 season with a little pepper1 salt1 and a very little grated nutmeg1 mix the whole well together2 then add three eggs by degrees1 then the yolks of three more eggs when well mixed1 whisk the whites of the three eggs to a very stiff froth1 add to the forcemeat1 mix them well in1 and it is ready to use where directed4 ,to form this or the following forcemeats into large quenelles1 have two silver tablespoons1 fill one of them with the forcemeat1 dip your knife in hot water with which smooth it over1 then dip the other spoon into boiling water1 and with it remove the forcemeat from the first spoon and slip it from that into a buttered saut pan1 proceeding thus until you have as many as you require2 then cover them with some second stock1 and boil them about ten minutes1 or until firm1 and they are ready for use4 ,small quenelles are made in the same manner1 only using teaspoons instead of tablespoons4 ,no4 #aba4 ,forcemeat of ,rabbits4 ,take the flesh of one or two young rabbits1 according to the size1 well pound and pass it through a wire sieve2 then have ready boiled and cold a good veal udder1 skin and pound it well1 to a pound of the udder add six ounces of panada 7,no4 #abe71 and one pound of the flesh of the rabbits2 mix the same as the last1 adding an eschalot finely chopped1 to the seasoning1 using three whole and three yolks of eggs1 but omitting the whisked whites4 ,no4 #abb4 ,forcemeat of ,fowl4 ,the best forcemeat is made entirely from the breasts of fowls1 but should you have no use for the other parts the whole may be used4 ,take the flesh from your fowl as much as you require1 pound it well and pass it through a fine wire sieve1 form the flesh into a ball1 then have a piece of panada 7,no4 #abe71 half the size of the ball of meat1 scrape some fat bacon1 one ounce1 in proportion to the pound of meat1 and two ounces of fresh butter1 put the butter1 bacon1 and panada1 into the mortar together1 pound them well1 then add the meat1 mix all well together1 season lightly1 and add four whole eggs1 mixing them one at a time1 then drop a piece of the forcemeat into a little boiling stock1 to poach2 if too tender1 add the yolks of one or even two more eggs2 but if1 on the contrary1 it should be too firm1 a little white sauce 7,no4 #g71 added cold will rectify it2 it is then ready for use4 ,in giving the last three receipts ,i have introduced a different method for each description of meat1 although the same meat might be made into forcemeat by either process2 for myself ,i give the preference to the former as directed for veal4 ,no4 #abc4 ,forcemeat of ,game4 ,proceed as in the last1 only substituting the flesh of one or two birds for the fowl there directed4 ,no4 #abd4 ,forcemeat of ,whitings4 ,take the fillets of three whitings1 take off all the skin and pound them well1 then take them from the mortar1 and form them into a ball1 have a piece of panada 7,no4 #abe7 one third the size of the ball1 put the panada into the mortar1 pound it well1 then add two ounces of fresh butter1 which mix well with the panada1 then add the fish1 season with pepper1 salt1 and a little grated nutmeg2 mix all well together1 then add by degrees three whole eggs and the yolks of two1 try it in a little boiling water as directed for the forcemeat of fowl 7,no4 #abb71 but if too firm use a little melted butter1 as these are served generally as a meagre dish with a fish sauce1 in ,catholic families4 ,no4 #abe4 ,panada for forcemeats4 ,put two thirds of half a pint of water into a stewpan holding a quart with nearly an ounce of butter1 when boiling1 stir in a quarter of a pound of flour2 keep it moving over the fire until it forms a smooth and toughish paste1 take it out of the stewpan and when cold use it where directed4 ,no4 #abf4 ,forcemeat of ,cod's ,liver4 ,chop half a pound of cod's liver1 with which mix a few bread crumbs and the yolks of three eggs1 season with a little pepper1 salt1 and chopped parsley1 form it into quenelles as ,no4 #abj1 which use where directed4 ,no4 #abg4 ,veal ,stuffing4 ,chop three quarters of a pound of beef suet very fine1 which put into a basin with six ounces of bread crumbs1 a little chopped parsley1 thyme1 and marjoram1 with a bay-leaf mixed1 when chopped1 being sufficient to fill three large tablespoons2 amalgamate the whole with the yolks of three and three whole eggs2 this is likewise used to stuff baked fish or turkeys as well as veal4 ,no4 #abh4 ,to prepare ,cockscombs4 ,if you should have them in the rough as taken from the fowls1 put them in lukewarm water for three hours1 then have some water boiling in a stewpan1 into which throw them for one minute1 then take them out1 put them upon a rubber with a handful of salt1 and rub them well until all the skin comes off1 then put them into a basin of cold water for two or three hours1 until they become quite white2 by cutting off the tips of each they will disgorge much better2 then 7if about a pound of them7 put them into a stewpan with a quarter of a pound of butter1 an onion in slices1 a little pepper and salt1 place them over a fire one minute1 then add the juice of a lemon2 stew them gently until quite tender1 put them by in a basin and use where directed4 ,no4 #abi4 ,to boil ,rice4 ,wash well in two separate waters a pound of the best ,carolina rice2 then have half a gallon of water boiling in a stewpan1 into which throw your rice2 boil it until about three parts done1 then drain it upon a sieve1 butter the interior of a stewpan in which put your rice1 place the lid on tight and put it in a warm oven upon a trivet until the rice is perfectly tender2 serve it separate with currie or any other dish where directed4 ,prepared thus1 every grain will be separate and quite white4 ,no4 #acj4 ,to blanch ,maccaroni4 ,have half a gallon of water in a stewpan in which put two ounces of butter and an ounce of salt2 when boiling throw in a pound of maccaroni1 which boil until tender1 being careful that it is not too much done1 the time of boiling depends principally upon the quality1 the ,genoa maccaroni taking the longest time1 and the ,neapolitan the shortest1 which last if too much done will fall in pure4 ,no4 #aca4 ,croquettes de ,pomme de ,terre4 ,roast twelve fine potatoes2 when done1 take out the interior1 which form into a ball2 when cold put them into a mortar with a piece of butter half the size of the ball2 pound them well together1 season with a little salt1 pepper1 chopped eschalots1 chopped parsley1 and grated nutmeg1 mix them with the yolks of six and two whole eggs2 then form them into croquettes about the size and shape of a large quenelle egg1 and bread-crumb them twice over1 and fry them to a light brown colour in a stewpan of hot lard1 and serve as garniture where required4 ,no4 #acb4 ,glaze4 ,make a good stock of veal or beef as directed for consomm 7,no4 #acd71 put the first and second stocks together in a large stewpan1 the clearer the stock the better2 reduce it by boiling it fast1 and when becoming rather thick pour it into a smaller stewpan1 stir it over a sharp fire until it has reduced to a proper consistency2 use it where required4 ,it may be put by in a bladder and kept a long time4 ,veal at all times makes the best glaze1 but any kind of meat1 game1 or poultry1 will produce more or less4 ,,potages ,,or ,,soups4 ,no4 #acc4 ,clear light ,broth1 or first ,stock4 ,cut up sixteen pounds of the trimmings of veal1 beef1 lamb1 or mutton1 any kind of meat will do for this stock1 as it is entirely used for filling up other stocks1 but it is only necessary to be made when you have a dinner party2 cut up the meat with the bones1 rub a quarter of a pound of butter over the bottom of a large stewpan1 into which put the meat1 with six large onions1 two carrots1 two turnips1 and two heads of celery2 add a quart of water1 then place the stewpan over a sharp fire1 cover it1 and let it remain until the bottom of the stewpan is covered with a light white glaze1 stirring it occasionally to prevent its burning1 then fill it up with seven gallons of cold water1 when it boils place it at the corner1 then add a good bunch of parsley1 thyme1 and bay-leaves2 let it simmer three hours1 keeping it well skimmed1 pass it through a cloth and use it where required4 ,i have here omitted salt1 for this stock is only required to fill up others1 which correctly describe their proportions of seasoning4 ,no4 #acd4 ,consomm1 or clear ,soup4 ,this may be made of all beef or all veal1 but an equal quantity of each is the best4 ,cut up two knuckles of veal and a leg of beef with the bones1 the whole being about sixteen pounds2 rub a quarter of a pound of butter over the bottom of a large stewpan1 into which put the meat1 with one pound of lean ham1 four onions1 four turnips1 two middling-sized carrots1 six cloves1 one blade of mace1 and a pint of water2 set it over a brisk fire1 stirring it round occasionally until the bottom is covered with a clear light glaze1 then fill it up with four gallons of light broth 7,no4 #acc71 or water2 when boiling place it at the corner of the stove1 skim it well1 add a good bunch of parsley1 three sprigs of thyme1 and two bay-leaves1 a quarter of a pound of salt1 two leeks1 and two heads of celery2 let it simmer three hours1 skim off all the fat1 then pass it through a cloth into a basin1 give it the colour of light brown sherry with some brown gravy 7,no4 #ace71 if sufficiently clear1 which it will be if properly attended to4 ,some soups require to be lighter and some browner than others1 which is easily regulated by adding more or less of the gravy4 ,but by placing the stewpan over a slow fire when the stock is drawn down to a glaze1 and allowing it to remain a short time1 the glaze will become brownish1 7but be careful not to let it burn17 then fill it up and your consomm will be sufficiently coloured4 ,but should it require clarifying1 put it into a stewpan and when boiling have the whites of eight eggs with their shells in another stewpan1 whisk them half a minute1 then add a quart of cold stock1 whisk all well together1 then whisk the boiling consomm and pour in the whites of eggs2 still continue whisking it over a clear fire until it simmers and the eggs separate from the consomm1 which will be then quite clear2 then pass it through a thin but very fine cloth into a basin and it is ready for use4 ,this is a new mode of clarifying and cannot fail4 ,for the proportions for smaller quantities of consomm1 to four pounds of veal put a quarter of a pound of ham1 one ounce of butter1 two onions1 half a carrot1 a turnip1 half a leek1 half a head of celery1 a sprig of parsley1 one of thyme1 a bay-leaf1 three cloves1 six peppercorns1 an ounce and a half of salt and four quarts of water2 it will require an hour and three quarters boiling4 ,or if you have to prepare it from beef1 veal1 and the trimmings of other meats1 and require a larger quantity1 take ten pounds of meat1 to which add three onions1 half a pound of ham1 a carrot1 two turnips1 a leek1 head of celery1 two sprigs of parsley1 thyme1 and two bay-leaves1 six cloves1 six peppercorns1 two ounces and a half of salt1 a blade of mace1 and ten quarts of water2 it will require two hours and a half boiling2 trimmings of rabbit1 poultry1 or even game1 may be added1 but not too much game1 especially if at all high4 ,you will here perceive that by increasing the quantity of stock there is a diminution in the quantity of seasonings and vegetables1 for the larger quantity requiring a longer ebullition1 extracts more flavour from the spices and vegetables2 a stock for consomm by gently simmering will lose a pint and a half to every four quarts2 ,i must here also observe that by again filling up a stock with cold water and boiling it the same time over again1 you will have an excellent second stock1 a little of which may be added to the first1 if it should have suffered from over reduction1 for vegetable soups are not so palatable when made too strong2 the second stock is also very useful to fill up a first stock1 whereby some of the meat otherwise required can be saved1 and if not required for that it may be converted into glaze by mixing it with other stock and proceeding as directed 7,no4 #acb74 ,no4 #ace4 ,brown ,gravy4 ,butter the bottom of a thick stewpan1 peel six large onions1 cut them in three slices1 lay them flat on the bottom of the stewpan which you have well buttered2 take ten pounds of leg of beef1 cut the flesh from the bone in large slices1 lay it over the onions with the bones1 which must be well chopped2 add six cloves1 two blades of mace1 two carrots1 two turnips1 two leeks1 one head of celery1 and a tablespoonful of salt2 put it over a brisk fire about ten minutes1 shake the stewpan now and then1 and when forming a brown glaze at the bottom1 cover the stove with ashes2 set it on again1 and let it remain half an hour1 until it gets very brown 7but not burning72 pour the fat off1 which must be very clear2 if not1 it is not ready to fill up2 fill up with ten quarts of cold water2 when boiling1 let it simmer at the corner of the stove two hours2 skim it well1 pass it through a cloth1 and use it when required4 ,should any of the brown sauces1 large or small1 be too pale1 use some of this gravy instead of consomm1 as directed4 ,no4 #acf4 ,potage la ,victoria4 ,cut eight pounds of veal1 four pounds of scrag of lamb1 and one pound of lean ham in dice2 butter the bottom of a stewpan1 put in the meat1 with three onions1 two turnips1 one carrot1 one head of celery1 three bay-leaves1 a bunch of parsley1 and half a pint of broth 7,no4 #g72 place it over a slow fire1 stirring it occasionally until the bottom is covered with a white glaze2 then add eight quarts of light broth or water1 and two ounces of salt2 when it boils1 place it at the corner of the stove for an hour2 have ready peeled and washed four apples1 eight artichokes1 and two anchovies2 put them in1 and let them boil about an hour2 afterwards pass it through a napkin2 then put half a pint of pearl barley into a stewpan with the stock2 when the barley has boiled quite tender mix three tablespoonfuls of arrow-root with a little cold broth1 add it to the barley1 pass the whole through a tammie1 put it into a clean stewpan1 and let it boil ten minutes2 if it is too thick1 add boiled milk to thin it4 ,season with half a tablespoonful of sugar1 skim it well1 have ready thirty cockscombs dressed as ,no4 #abh1 and half a handful of picked parsley in small sprigs1 and blanched2 put the cockscombs1 parsley1 and a gill of good cream into the tureen1 pour the soup in1 mix well1 and serve2 the barley must be done sufficiently to give the soup a light consistency4 ,no4 #acg4 ,potage la ,louis ,philippe4 ,make a stock exactly as for the potage la ,victoria1 and instead of mixing barley1 put two ounces of butter into a stewpan1 with three ounces of flour2 stir it over a moderate fire about ten minutes1 then let it cool2 add the whole of the stock1 stirring it all the time1 until it boils2 then put six tablespoonfuls of semolina into it1 let it simmer at the corner of the stove until it is quite tender1 rub it through a tammie1 boil it again2 have ready scooped with a small cutter about eighty pieces of turnips1 put them into a stewpan with one ounce of butter and a teaspoonful of pounded sugar1 pass them over a moderate fire until half done1 then throw them into the soup1 and let them simmer until quite tender2 season with a little salt1 and when you serve it1 put a gill of cream into the stewpan1 mix well1 and serve immediately2 strew a little chopped chervil1 and about sixty heads of sprue grass in the tureen1 or1 if in season1 add thirty small ,brussels sprouts1 boiled very green4 ,no4 #ach4 ,potage la ,prince of ,wales4 ,cut up twelve pounds of veal with the bones1 two pounds of ham1 two calves' feet1 with a few pieces of trimmings of game or poultry 7if any1 if not add two pounds more veal71 butter the bottom of a stewpan1 put in the meat with six ,jerusalem artichokes1 two turnips1 two onions1 four leeks1 one head of celery1 and a bouquet garni2 put about a pint of broth 7,no4 #acc7 into the stewpan1 place it over a brisk fire1 stirring it every five minutes until the bottom is covered with white glaze1 then add about ten quarts of light broth 7,no4 #acc71 let it boil an hour1 add five middle-sized apples1 peeled and cored1 with four anchovies1 well washed2 let it simmer an hour and a half longer1 skim it well1 pass it through a napkin1 and clarify as ,no4 #acd2 cut eight small long fillets off the breast of a braised fowl1 cover them all over with forcemeat 7,no4 #abb71 have ready a paste-brush dipped in whites of eggs1 smooth them over with it1 lay them in a saut-pan1 cover them with white broth as ,no4 #acc2 they must simmer gently about ten minutes4 ,make a custard thus3 get a set of fresh lamb's brains1 wash them well1 put an ounce of butter into a saut-pan1 cut the brains in thin slices1 and lay them in1 seasoned with a little pepper1 salt1 chopped parsley1 and lemon-juice2 place them over a moderate fire until they become rather firm2 put them by until quite cold1 then break six eggs into a basin2 beat them well1 mix four spoonfuls of good broth1 and a little pepper and salt with the eggs2 pass it through a tammie into another basin1 then mix a teaspoonful of chopped parsley with it2 put some into a flat-bottomed mould about half an inch thick2 steam it about two minutes2 take it out1 put a layer of brains upon the custard1 and pour the remainder of the custard over2 let it steam very quickly about half an hour1 take it out1 let it get rather cool1 then cut your pieces of fowl and custard into middling sized pieces1 diamond-shaped1 about half an inch thick2 have asparagus points cut and boiled in salt and water2 put the asparagus1 fowl1 and custard into the tureen1 and pour the stock very gently over1 previously adding a teaspoonful of sugar4 ,this potage1 though complicated1 is very easily made with a little practice2 it is entirely new1 very stomachic and wholesome4 ,it must be of the colour of light sherry4 ,no4 #aci4 ,potage la ,comte de ,paris4 ,cut in large dice six pounds of veal1 six do4 of leg of beef1 two pounds of lean ham1 highly flavoured1 two calves' feet1 two heads of white celery1 four onions1 one carrot1 two turnips1 three cloves1 two blades of mace1 and a handful of fresh parsley2 put three tablespoonfuls of good salad oil into a stewpan1 add the whole of the ingredients1 place it over a quick fire1 stir it ten minutes with a wooden spoon2 then add half a pint of broth 7,no4 #acc72 when the bottom is nearly dry1 add ten quarts of broth1 as before2 when it boils1 place it at the corner of the stove2 skim as usual1 add a tablespoonful of salt2 have ready peeled and washed twelve ,jerusalem artichokes1 and six middle-sized apples cut in quarters1 and the core taken out1 which may be added when it has boiled an hour and a half2 let it remain half an hour longer1 then pass the stock through a napkin into a clean stewpan1 replace it on the stove and clarify as ,no4 #acd4 ,the acidity of the apples will assist the clarification of the stock and give it the brightness of sherry4 ,take a spring chicken braised as ,no4 #ebc1 cut it in ten pieces1 cover each piece all over lightly with forcemeat 7,no4 #abj71 butter a saut-pan1 lay them in it1 have ready a paste brush dipped in whites of eggs1 smooth each piece over with it1 cover them with white broth 7,no4 #acc71 and let them remain simmering gently about a quarter of an hour1 take them out of the broth and lay them on a cloth1 have ready a little riband maccaroni blanched in salt and water1 drain it upon a sieve1 put it into the soup and let it boil a few minutes1 put the pieces of fowl into the tureen1 pour the soup over1 7with the maccaroni in it71 and serve4 ,this soup requires to be of the colour of pale sherry4 ,no4 #adj4 ,potage la ,princesse ,royale4 ,take all the meat off a roast fowl1 pound it well in the mortar1 put the bones to boil half an hour in three quarts of boiling stock 7,no4 #g71 peel six good cucumbers1 cut them in slices2 when this is prepared1 put into a stewpan a quarter of a pound of butter1 two onions sliced1 half a pound of lean ham1 two bay-leaves1 one branch of basil1 and the cucumbers2 place the whole over a brisk fire1 pass them1 five minutes1 add one pint of broth1 let it simmer half an hour1 then add the pounded fowl1 two ounces of flour1 and four spoonfuls of sago1 mix the whole well with a wooden spoon1 and pour the broth over it2 let it boil about twenty minutes1 then rub it through a tammie1 put it into a clean stewpan and stir it over the fire until it boils2 be careful it is not too thick1 put into it a quart of boiling milk1 and skim directly1 add a good spoonful of sugar and as much salt as required2 put twenty pieces of cucumber1 as ,no4 #ajc1 into the tureen1 half a pint of green peas nicely boiled1 and half a gill of good cream1 pour the soup over1 mix well1 and serve4 ,this soup must not be too thick2 in fact it is much better for all thick soups to be too thin than too thick1 but to be correct dip a wooden spoon into it when quite hot and it should very lightly adhere to it4 ,no4 #ada4 ,potage la ,saxe ,cobourg4 ,put half a pound of fresh butter into a stewpan1 half a pound of lean ham1 and a large onion sliced very thin1 pass it ten minutes over a slow fire2 have ready1 previously boiled1 one hundred small ,brussels sprouts1 press the water from them1 chop them fine1 add them to the onions and butter1 pass them five minutes over a brisk fire1 add two tablespoonfuls of flour1 mix well1 add four quarts of good stock 7,no4 #acd71 and a pint of boiled milk2 boil it quickly ten minutes1 stirring it all the time1 season with a teaspoonful of sugar1 a little pepper and salt1 and pass it through a tammie a quarter of an hour before serving2 boil and skim well1 it must not be thicker than green pea-soup2 put some croutons in the tureen1 with twenty very small quenelles de volaille 7,no4 #abj71 and serve4 ,no4 #adb4 ,potage la ,comtesse4 ,cut half a pound of lean ham1 with one onion1 in small dice1 have a bouquet garni1 and six ounces of butter2 put the whole into a stewpan over a moderate fire1 stirring it about ten minutes2 then cut five or six throat sweetbreads in slices 7which have been previously blanched in water71 put them into the stewpan and add a pint of white broth2 let it simmer nearly half an hour1 add four tablespoonfuls of flour1 mix well1 pound it in a mortar1 put it into the stewpan again1 with about four quarts of veal stock 7,no4 #g71 set it over a brisk fire until it boils1 season with a teaspoonful of salt1 two ditto of sugar1 and a little white pepper2 rub it through a tammie2 when you serve it add a gill of cream1 and croutons1 cut like sixpences1 and fried in half butter and half oil4 ,if too thick moisten it with more stock to make it of the consistency of a pure4 ,no4 #adc4 ,potage la ,gresham4 ,cut two knuckles of veal and two pounds of ham in dice1 butter the bottom of a stewpan1 put in the meat1 with three onions1 one carrot1 two turnips1 two heads of celery1 one leek1 a bunch of parsley1 thyme1 bay-leaves1 basil1 marjoram1 and a pint of white broth 7,no4 #acc72 let it simmer over a moderate fire about twenty minutes1 then add twelve quarts more broth2 when it boils have ready half a calf's head which has been scalded2 put it into the stewpan and let it simmer two hours and a half1 when done put it on a dish to cool2 pass the stock through a cloth into a clean stewpan1 and place it over the fire2 then mix half a pound of arrow-root1 with three glasses of ,madeira1 and half a pint of cold broth2 when the stock boils add the arrow-root1 stirring it all the time1 7skim it well71 about twenty minutes1 pass it through a tammie2 before serving cut about twenty pieces of the calf's head1 7free from any fat71 in large dice about an inch and a half square2 put them in the tureen and pour the soup over4 ,add a little salt and sugar if required2 this soup is very delicate1 but better made too thin than too thick4 ,no4 #add4 ,potage la ,colbert4 ,peel and wash about a dozen ,jerusalem artichokes1 cut them in slices about a quarter of an inch thick1 lay them flat upon the table and cut them through with a cutter about the size of a large pea1 wash two heads of celery well1 cut them round like sixpences1 peel fifty small button onions1 and pass the whole in a stewpan with two ounces of butter and a teaspoonful of sugar until no liquor remains with the vegetables and they are covered with a glaze1 keeping them quite white2 if any liquor remains in your vegetables it will spoil the appearance of the soup2 put them into a clean stewpan with four quarts of consomm 7,no4 #acd71 and half a pint of gravy 7,no4 #ace71 let it simmer at the corner of the stove about ten minutes1 taking care to skim it well1 cut about forty pieces of cos lettuce the size of half-a-crown1 which boil till done1 cut twenty pieces of thin crust of ,french bread about the size of a shilling1 which must be put into the tureen and the soup poured over4 ,no4 #ade4 ,potage la ,clermont4 ,peel and cut thirty button onions into rings1 fry them yellow in butter1 cut also about sixty pieces of carrots1 the size of a sixpenny piece1 boil them in stock until nearly done1 then put them on a sieve to drain1 put four quarts of consomm 7,no4 #acd71 and a gill of brown gravy 7,no4 #ace71 into a stewpan with two ounces of semolina1 when boiling add the carrots and onions2 let it simmer twenty minutes1 add a little pickled chervil1 cut a small spring chicken in pieces1 which has been previously braised 7,no4 #ebc71 put it into the soup a few minutes previous to serving1 and a tablespoonful of sugar1 add a little more seasoning if required4 ,no4 #adf4 ,potage ,macdoine de ,lgumes4 ,cut an equal quantity of carrots1 turnips1 celery1 and ,jerusalem artichokes with a scoop cutter1 as large again as a pea1 pass them in sugar and butter1 with about a dozen button onions2 have ready four quarts of consomm 7,no4 #acd71 put the vegetables into it1 let it boil at the corner of the stove about twenty minutes1 add half a cabbage lettuce cut small1 ten leaves of sorrel1 a few leaves of tarragon and chervil 7skim it well71 add a little salt if required2 serve a few green peas1 or asparagus boiled very green1 in the tureen with the soup2 give it a beautiful colour with a little brown gravy 7,no4 #ace7 if required4 ,no4 #adg4 ,potage la ,jardinire4 ,have ready the consomm clarified as previously1 cut carrots1 turnips1 and celery1 in slices about a quarter of an inch thick1 cut them through with a long cutter1 add ten button onions1 pass them in sugar and butter as usual1 put them into four quarts of clarified consomm1 let it simmer at the corner of the stove about twenty minutes1 or until the vegetables are done1 skim it well1 add a small quantity of picked tarragon1 chervil1 and a few white leaves of a cos lettuce2 season with a little salt if required2 when done and ready to serve put into the tureen a few ,french beans1 peas1 cauliflower1 or ,brussels sprouts according to the season4 ,no4 #adh4 ,potage la ,julienne4 ,prepare and clean three carrots1 three turnips1 two onions1 two leeks1 and one head of celery1 wash them all well1 cut the carrots an inch in breadth in thin slices1 cut them again across into small thin stripe1 if the carrots are old the red part only must be used and peeled off like ribands1 as fine and regular as possible2 all the vegetables must be cut in the same way2 put a quarter of a pound of butter into a stewpan1 when it is melted1 put in the onions and fry them about three minutes1 then add the remainder of the vegetables1 and pass them quickly with a tablespoonful of sugar1 toss them over every minute1 when there is no water remaining at the bottom add to them four quarts of clarified consomm1 let it boil gently at the corner of the stove about twenty minutes1 skim well1 add six sorrel leaves1 one cabbage lettuce1 and a little picked chervil1 the lettuce and sorrel must be cut in dice1 serve very hot4 ,if not sufficiently coloured add half a pint of gravy 7,no4 #ace74 ,no4 #adi4 ,potage aux petits ,navets brun4 ,feel ten fresh turnips1 scoop as many as possible out of them with a small cutter1 the size of a marble2 put a teaspoonful of sugar into a stewpan1 when it gets rather brown over the fire1 put in about two ounces of butter with the turnips1 toss them over the fire until they get a nice yellow colour2 have ready nearly boiling four quarts of consomm 7,no4 #acd71 and half a pint of brown gravy 7,no4 #ace71 put them into it1 let it simmer about twenty minutes1 or until the turnips are tender1 taking care to skim it well1 season with a little salt and sugar if required2 the consomm must be a little browner than usual4 ,no4 #aej4 ,potage la ,printanire4 ,cut a bunch of spring carrots1 ditto of turnips1 ditto of green spring onions1 in thick pieces1 splitting the carrots in four1 and about half an inch in length1 wash them well1 dry on a cloth1 put them into a stewpan with two ounces of butter and a teaspoonful of sugar1 pass them ten minutes over a sharp fire1 have ready four quarts of consomm 7,no4 #acd71 nearly boiling1 put in the vegetables and let it boil at the corner of the stove fifteen minutes1 skim it well1 add a very little chervil and half a pint of young peas1 raw1 when the peas are tender it is done2 put a few ,french beans1 cut in diamonds1 into the tureen1 and serve4 ,no4 #aea4 ,potage la ,jrusalem4 ,have ready two dozen artichokes peeled and washed1 scoop them with a cutter1 the size of a marble1 pass them with butter and sugar over a moderate fire until they are quite dry1 put them into four quarts of clarified consomm 7,no4 #acd71 and let them simmer until tender1 skim it well1 season with a little salt and sugar if required2 a little brown gravy 7,no4 #ace71 may be added4 ,no4 #aeb4 ,potage la ,marcus ,hill4 ,butter the bottom of a stewpan1 take three or four pounds of the knuckle of veal1 and half a pound of lean ham in dice1 7in case you have no veal1 beef or mutton may be used instead27 add two onions1 three carrots1 two turnips1 and half a pint of broth 7,no4 #acc71 let it simmer on a brisk fire1 stir it very often1 when it forms a thick jelly at the bottom fill it up with a gallon of broth or water2 it must simmer on the corner of the stove an hour1 taking care to skim it well until reduced to three quarts1 which will be sufficient for ten or twelve persons4 ,make a ,chiffonade as follows3--,cut up four cabbage lettuces1 one cos ditto1 a handful of sorrel1 a little chervil1 and tarragon1 with two cucumbers finely sliced1 the whole being well washed and drained on a colander2 put two ounces of butter in a stewpan and the chiffonade over it1 place it over a brisk fire until very little liquid remains2 add to it two tablespoonfuls of flour1 mixing it with the vegetables and stirring it well4 ,pour the stock over1 adding a quart of young fresh peas1 skim it well2 half an hour's ebullition will suffice for this delicious soup1 and the flavour of the vegetables will be fully preserved2 season with a teaspoonful of salt and two of sugar4 ,no4 #aec4 ,potage aux pointes d',asperges et ufs pochs4 ,poach ten new laid eggs in saltwater and vinegar1 rather hard1 trim them1 put them into the tureen1 with half a pint of sprue grass1 put three quarts of clarified consomm 7,no4 #acd7 to boil2 put into it for three minutes a fowl just roasted2 when you take it out add twelve leaves of tarragon1 skim it well1 season with a little salt and sugar1 pour it gently over the eggs1 and be careful not to break them2 your potage will have a most beautiful flavour of fowl1 and the fowl will be as good as before for many made dishes4 ,this soup must be of the colour of pale sherry4 ,no4 #aed4 ,potage la ,brunoise4 ,cut two middle-sized carrots1 two turnips1 and four ,jerusalem artichokes into thin slices1 lay them separately upon a table and cut each piece through with a small diamond cutter2 add one head of celery cut in small diamond-shaped pieces1 and about a dozen very small onions peeled2 put altogether into a stewpan with three ounces of butter and a teaspoonful of sugar2 pass them over a brisk fire until the water from the vegetables is quite dried up1 and the butter and sugar form a glaze over them2 put them into a clean stewpan with four quarts of clarified consomm 7,no4 #acd72 toast a piece of ,french bread very brown1 but not burnt1 put it into the soup five minutes without breaking2 when the vegetables are tender it is ready to serve2 add about three tablespoonfuls of brown gravy 7,no4 #ace71 and put a few pieces of very white cauliflower into the tureen4 ,no4 #aee4 ,potage la ,nivernaise4 ,cut an equal quantity of all kinds of vegetable in thin slices1 lay them on the table and cut them through with a cutter the shape of a heart1 pass them in butter and sugar1 have ready four quarts of consomm 7,no4 #acd71 blanch one ounce of ,italian paste in salt and water1 put it into the soup ten minutes before serving2 skim well1 add a little sugar1 and put four large quenelles 7,no4 #abj7 cut in slices1 into the tureen4 ,no4 #aef4 ,potage la ,palestine4 ,cut two onions1 half a pound of lean ham1 one turnip1 one head of celery1 two bay-leaves and a sprig of thyme2 put the whole into a stewpan with half a pound of butter1 let it fry on a slow fire about twenty minutes 7stirring it all the time71 when forming a white glaze at the bottom1 take it off the fire2 have ready peeled and washed a dozen and a half of ,jerusalem artichokes 7if they are large1 if small a larger quantity will be required7 cut in thin slices2 put them into the stewpan with half a pint of white broth 7,no4 #acc71 let it simmer until tender2 add three tablespoonfuls of flour1 mix the whole well together2 add four quarts of good stock1 and a pint of boiled milk2 stir it until boiling1 season with a teaspoonful of salt1 two ditto of sugar1 rub it through a tammie1 boil it again and skim1 fry croutons of bread 7cut small7 in butter2 when ready to serve add a gill of cream and three yolks of eggs made in a liaison in the tureen1 pour the soup over2 7if too thick add a little more stock72 put in the croutons and serve4 ,no4 #aeg4 ,potage la pure de ,navets4 ,cut half a pound of lean ham in dice1 with two onions1 one head of celery1 put them into a stewpan with a quarter of a pound of butter and a bouquet garni1 stir it over a moderate fire about ten minutes1 then add half a pint of white broth 7,no4 #acc71 with three pounds of turnips1 peeled1 washed and cut in thin slices2 place them over a slow fire until they are quite tender2 then add three tablespoonfuls of flour1 mix well together1 add three quarts of broth1 stir it until boiling1 season with a little white pepper1 and a teaspoonful of salt1 and two of sugar2 skim it well1 pass it through a tammie1 boil it again1 add a pint of boiled milk1 skim it well ten minutes2 when you serve add a liaison of two yolks of eggs mixed with a gill of cream1 pour the soup in the tureen with small dice of fried bread4 ,it must be rather thin4 ,no4 #aeh4 ,potage pure d',asperges4 ,cut two fresh bundles of sprue grass1 boil very quickly in salt and water until tender2 put four ounces of fresh butter into a stewpan with half a spoonful of chopped onions2 when it is melted mix the sprue with it1 then add three spoonfuls of flour1 and four quarts of veal stock with one pint of boiled milk1 let it boil five minutes1 stirring it all the time2 season with a teaspoonful of salt1 two ditto of sugar1 and a little white pepper2 pass it through a tammie1 boil it again in a clean stewpan ten minutes1 and skim it well2 serve half a pint of sprue grass nicely boiled in it4 ,no4 #aei4 ,potage la ,crcy4 ,scrape1 wash1 and cut in thin slices1 some carrots2 take three pounds and a half of the red part only1 lay them on a sieve to drain1 put into a stewpan half a pound of lean ham1 two onions1 and one head of celery sliced1 add half a pound of butter1 three cloves1 one blade of mace1 pass it over a moderate fire twenty minutes1 then add the carrots with one pint of white broth 7,no4 #acc71 when quite tender add three tablespoonfuls of flour1 mix well1 put four quarts of white veal stock2 let it simmer nearly an hour1 skim it well1 rub it through a tammie1 boil it again1 if too thick add a little more broth1 put fried bread into the tureen1 season with a tablespoonful of sugar1 and a little salt and pepper if required4 ,no4 #afj4 ,potage la pure de ,choufleur4 ,boil three large white cauliflowers in salt and water until quite tender1 chop them very fine1 put a quarter of a pound of butter into a stewpan1 one leek1 one head of celery 7in slices7 a quarter of a pound of ham1 and two bay-leaves1 pass them ten minutes over a quick fire2 add the cauliflower1 and three tablespoonfuls of flour1 mix well1 add three quarts of white stock1 and one ditto of boiled milk2 stir it until boiling1 rub it through a tammie1 boil and skim well2 season with a teaspoonful of sugar1 half ditto of salt2 finish with a liaison of two yolks of eggs mixed with a gill of cream2 pour the soup into the tureen1 have a cauliflower boiled1 and cut into twenty small sprigs1 put them into the soup1 but be sure not to break them4 ,no4 #afa4 ,potage la pure de ,concombres4 ,put half a pound of butter into a stewpan1 slice two eschalots1 six ,jerusalem artichokes1 7if early in the spring1 but they may be omitted17 half a pound of lean ham1 and six cucumbers peeled very carefully1 as the least green would give a bad flavour2 stir it over a slow fire twenty minutes1 then add the meat of half a braised fowl 7,no4 #ebc71 well pounded1 and three spoonfuls of flour1 mix well2 add three quarts of veal stock1 and a quart of boiled milk1 let it boil1 keeping it stirred1 rub it through a tammie1 put it into a clean stewpan1 skim it well2 season with one teaspoonful of salt1 two ditto of sugar1 have ready about twenty pieces of cucumber1 stewed as 7,no4 #ajc71 put them into the tureen1 add half a pint of good cream to the soup1 and serve4 ,it must not be too thick4 ,no4 #afb4 ,potage la pure de ,pois verts4 ,cut a quarter of a pound of lean bacon in dice2 put it into a stewpan with a good bunch of green onions1 ditto of parsley1 a small piece of mint1 a quarter of a pound of butter1 and three quarts of very fresh peas1 pour some cold water over1 wash the peas well--in mixing the butter with them pour off all the water2 place them over a brisk fire until they are quite tender1 then pound them in a mortar1 put back into the stewpan1 add three tablespoonfuls of flour2 7mix it well71 and about four quarts of good broth2 stir it until boiling1 skim well2 season with a teaspoonful of salt1 three ditto of sugar1 and a little white pepper1 pass it through a tammie and boil again2 when you serve it have ready some croutons 7small dice of fried bread71 put them in the tureen4 ,do not serve it too thick4 ,no4 #afc4 ,clear ,giblet ,soup4 ,cut six pounds of knuckle of veal1 with the bones1 and one pound of lean ham in large dice1 have three onions1 two turnips1 one carrot1 two heads of celery1 a bouquet garni1 and a tablespoonful of salt2 butter a stewpan lightly1 put in the whole of the ingredients1 add six cloves1 two blades of mace1 and half a pint of water2 pass it over a brisk fire about twenty minutes1 stirring every two or three minutes2 when there is a white glaze upon the spoon add eight quarts of broth 7,no4 #acc71 or water2 directly it boils place it at the corner of the stove1 scald the giblets in boiling water five minutes1 take them out1 and cut them in joints1 the gizzard in four pieces2 put them into the stock and let them simmer gently until they are quite tender1 which will be about two hours and a half2 take them out1 pass the stock through a cloth1 and clarify as 7,no4 #acd72 have ready some carrots and turnips scooped with a small cutter1 two heads of celery cut in small dice1 and passed in butter and sugar1 put them into the soup1 and let them boil gently until quite tender2 skim well1 season with a little salt and sugar2 put the giblets1 with some ,french beans or peas1 into the tureen and pour the soup over4 ,no4 #afd4 ,potage aux ,queues de ,buf 7clair47 ,cut six pounds of leg of beef in large dice1 without bones1 cut two ox tails in joints1 put them into a stewpan with half a pound of ham1 one carrot1 one head of celery1 four onions1 two ounces of butter1 half a pint of white broth 7,no4 #acc71 six cloves1 one blade of mace1 and a tablespoonful of salt2 pass it over a moderate fire half an hour1 stirring it every five minutes2 when getting a yellow glaze at the bottom put some ashes on the stove to slacken the fire1 let it remain twenty minutes longer1 until the bottom is covered with a brown glaze1 then add two gallons of cold water1 start it on a quick fire1 skim it1 and let it simmer on the corner of the stove for two hours1 or until the ox tail is quite tender2 then take all the pieces of ox tail out and put them by until wanted2 pass the stock through a napkin into a clean stewpan1 have ready some vegetables cut like for jardinire 7,no4 #adg71 pass them in sugar and butter1 put them into the stock1 boil until quite tender2 season with a little more salt if required1 a teaspoonful of sugar1 and a little cayenne2 ten minutes previous to serving add a bunch of parsley with a little thyme and bay-leaf1 and the ox tails2 take out the parsley and serve very hot4 ,no4 #afe4 ,potage aux ,queues d',agneau4 ,cut six pounds of trimmings of lamb or veal1 half a pound of ham1 a large bunch of parsley1 thyme1 bay-leaves and marjoram1 three cloves1 one blade of mace2 put three tablespoonfuls of salad oil into a stewpan with the ingredients1 and half a pint of white broth1 cut six lamb's tails in joints an inch long1 put them into the stewpan with one calf's foot cut in pieces1 pass it ten minutes over a brisk fire1 then add six quarts of broth 7,no4 #acc71 or water1 and two ounces of salt1 when boiling1 skim well1 and let it simmer on the corner of the stove about an hour2 take out the pieces of tails and pass the stock through a napkin into a stewpan1 mix two ounces of arrowroot with a gill of cold broth1 and a glass of ,madeira1 throw it into the boiling stock1 stir well all the time1 skim2 season with two teaspoonfuls of sugar1 pass through a tammie into a clean stewpan2 put in the pieces of tail ten minutes before serving2 be careful to take off any fat which may rise from them1 add juice of a lemon and serve4 ,no4 #aff4 ,potage aux ,queues de veau 7clair74 ,proceed exactly as in the last1 but instead of lamb use veal1 for stock1 cut four calves' tails in pieces half an inch long1 allow more time to stew1 being larger1 but finish the same way4 ,no4 #afg4 ,potage la ,duchesse4 ,cut eight pounds of veal1 one pound of ham1 and one calf's foot in dice1 butter the bottom of a stewpan1 put in the meat with two onions1 the peel of half a lemon1 and half a pint of broth 7,no4 #acc72 pass the whole over a brisk fire1 until forming a white glaze1 then add eight quarts of broth1 or water1 and half a pint of brown gravy 7,no4 #ace71 when boiling1 let it simmer at the corner of the stove about two hours1 boil a fowl in it1 skim it well1 pass through a tammie2 put two ounces of arrowroot into a basin1 mix with half a pint of cold broth1 add it to the boiling stock1 skim well1 boil twenty minutes1 have ready a small spring chicken braised1 when cold cut it in nice pieces1 have ready also about forty small quenelles de volaille 7,no4 #abj71 put them into the soup and serve4 ,the fowl that you boil in the stock may be used instead of the chicken4 ,no4 #afh4 ,clear ,grouse ,soup4 ,cut six pounds of leg of beef in large dice1 with two wild rabbits1 and one pound of lean ham1 butter the bottom of a stewpan1 put in the meat1 with two calf's feet1 two onions1 four leeks1 one carrot1 two turnips1 a bunch of thyme1 marjoram1 bay-leaves1 and parsley1 a blade of mace1 and six cloves all inclosed in the bunch2 set the stewpan over a brisk fire1 add one pint of broth 7,no4 #acc71 stir it until forming a white glaze1 then add eight quarts of water1 and nearly a pint of brown gravy 7,no4 #ace72 when boiling about an hour add the trimmings of three grouse which have been previously roasted underdone1 7cut the fillets and legs in pieces and reserve for the tureen27 let it simmer one hour longer1 pass through a napkin into a clean stewpan when near boiling1 add an ounce of arrowroot mixed with two glasses of port wine and a little cold broth2 season with a tablespoonful of salt and half ditto of sugar2 boil twenty minutes1 pour into your tureen over the grouse1 and serve very hot4 ,the above quantity would be sufficient for two tureens4 ,no4 #afi4 ,clear ,partridge ,soup4 ,proceed exactly the same as in the last1 being very particular that the birds are young and not over done4 ,no4 #agj4 ,clear ,pheasant ,soup4 ,prepare the soup as before1 two young pheasants will be enough1 but they must hang until full flavoured1 or it would not taste of game4 ,where pheasants are plentiful some may be used instead of the rabbits4 ,no #aga4 ,clear ,woodcock ,soup4 ,roast two or three woodcocks1 well wrapped in paper1 underdone1 let them cool1 cut them in pieces like the grouse1 put the trimmings into the soup1 which must be the same as the grouse soup 7,no4 #afh72 put the inside of the woodcocks in the mortar1 pound well1 mix four ounces of forcemeat 7,no4 #abb7 with it1 add one yolk of egg1 take a knife1 surround every part of the pieces with it1 poach them gently in a saut-pan with a little stock1 put them into the tureen and pour the consomm over4 ,no4 #agb4 ,clear ,hare ,soup4 ,cut a young hare in small pieces1 the legs in two pieces1 ditto the shoulders1 and the back in six pieces1 put them in a stewpan with half a pound of lean ham cut in dice1 half a pound of butter1 eight cloves1 two blades of mace1 twenty peppercorns1 fry the whole twenty minutes over a moderate fire2 when the hare is getting firm throw over it an ounce of arrowroot1 mix well1 add six quarts of consomm 7,no4 #acd7 and one of water1 let it boil nearly two hours1 or until the hare is done1 which you may easily ascertain with a fork1 if quite tender put into a small stewpan until wanted1 pass the stock through a fine sieve2 have ready four heads of good white celery washed1 cut all the best part in diamonds1 pass them in butter and sugar1 then add about a pint of the stock and simmer until tender1 keeping it well skimmed2 before serving add the celery1 pieces of hare1 one glass of port wine1 quarter of a tablespoonful of salt1 and one ditto of sugar2 serve very hot1 pouring it over some of the best pieces of hare which you have reserved for your tureen1 nicely trimmed4 ,no4 #agc4 ,potage clair la ,poissonire4 ,prepare a good stock of eight pounds of veal1 half a pound of ham1 one carrot1 one turnip1 four onions1 four cloves1 two blades of mace1 two heads of celery1 and half a pint of broth2 pass it over a brisk fire twenty minutes1 when there is a white glaze at the bottom add two gallons of broth 7,no4 #acc71 or water1 and a tablespoonful of salt1 then add a small cod's head1 let it simmer two hours1 skim well1 pass through a cloth into a clean stewpan1 put it again on the stove to reduce one third1 have ready scalded and bearded four dozen of fresh oysters and a pint of muscles1 fillet one sole1 cut it in diamonds2 quarter of an hour before serving dinner put into the soup the oysters1 muscles1 and fillets of soles1 with half a handful of picked parsley2 let it simmer ten minutes1 skim it well1 add a little salt if required1 and a teaspoonful of sugar with a little cayenne1 and serve very hot4 ,no4 #agd4 ,grouse ,soup4 ,roast two or three grouse1 take off all the flesh1 reserving some of the fillets1 which cut in thin slices and serve with the soup in the tureen2 put the bones in a stewpan with two quarts of first stock 7,no4 #acc7--;boil them half an hour--place the flesh into a mortar1 pound it well1 then put two onions1 half a carrot1 and a turnip1 in slices into a stewpan1 with half a pound of butter1 a few sprigs of parsley1 thyme1 two bay-leaves1 six peppercorns1 and half a blade of mace2 stir them five minutes over the fire1 then add a pint of stock1 and stew them until tender1 when add the flesh of the birds and four ounces of flour2 mix them well together1 then add the stock from the bones1 half a pint of brown gravy 7,no4 #ace7 and some consomm 7,no4 #acd71 making altogether five quarts1 boil twenty minutes1 keeping it stirred2 season with a little salt and a tablespoonful of sugar2 pass it through a tammie1 then put it into another stewpan1 boil it again1 skim well1 pour it into a tureen in which you have put some croutons and the pieces of fillets2 serve very hot4 ,no4 #age4 ,pheasant ,soup4 ,prepare this soup exactly as the last1 but finishing with milk or cream1 and omitting the brown gravy1 as this soup must be kept white4 ,no4 #agf4 ,partridge ,soup4 ,roast four partridges1 and proceed as in the last4 ,no4 #agg4 ,hare ,soup4 ,cut eight pounds of beef and veal1 with about a pound of bacon1 in large dice1 have three onions1 two turnips1 two carrots1 four bay-leaves1 a bunch of parsley1 four sprigs of thyme1 basil1 and three heads of celery2 butter the bottom of a stewpan1 put in the meat and vegetables with a pint of broth1 place it over a moderate fire1 cut the hare in pieces 7rather small71 put it into the stewpan1 stir it every six minutes until it is covered with a brown glaze1 then add three quarters of a pound of flour over the meat1 mix well with eight quarts of broth 7,no4 #acc71 and a pint of brown gravy 7,no4 #ace72 let it simmer until the hare is quite tender1 take it out of the stewpan1 then trim about ten or twelve of the best pieces for the tureen1 pull all the meat from the remainder1 pound it well in the mortar and add it to the pure2 pass it through a tammie1 put it into a clean stewpan1 place it on the stove to boil again2 mix the following ingredients in a basin1 two tablespoonfuls of flour1 eight ditto of port wine1 half ditto of salt1 a good pinch of cayenne pepper1 one ditto of sugar1 mix well with half a pint of cold broth 7,no4 #acc71 add it to the soup when upon the point of boiling2 stir it well1 serve very hot2 two heads of celery may be added cut small1 passed in butter1 and boiled until tender4 ,no4 #agh4 ,,pur,e ,,of ,,all ,,kinds ,,of ,,game1 ,,mixed ,,or ,,separate4 ,if you have any game from a previous dinner1 whether pheasant1 partridge1 grouse1 hare1 wild rabbits1 or any kind of game1 take all the meat from the bones1 put the bones in a stewpan to simmer with four quarts of consomm 7,no4 #acd7 half an hour1 pound the meat in the mortar very fine1 put it into a clean stewpan with quarter of a pound of butter1 half ditto of ham1 two heads of celery cut thin1 two eschalots1 one carrot1 one turnip1 four cloves1 and four peppercorns2 pass it over a slow fire twenty minutes1 add half a pint of broth1 with the meat1 7which for that quantity of soup should be about two pounds71 and three tablespoonfuls of flour1 mix well1 pour the stock from the bones over1 with half a pint of brown gravy 7,no4 #ace71 boil twenty minutes1 pass it through a tammie into a clean stewpan1 if too thick add more broth season with a little salt and a spoonful of sugar2 put some croutons in a tureen cut very thin of the size of a sixpenny piece1 and crisp1 if not ready to serve it must be kept hot in the bain marie2 do not let it boil after it is passed1 or it will curdle and have a bad appearance4 ,no4 #agi4 ,giblet ,soup4 ,prepare the stock exactly like the clear giblet 7,no4 #afc71 instead of clarifying it put half a pound of butter into a stewpan with three quarters of a pound of flour1 make a light-coloured roux1 mix the stock with it1 boil it about forty minutes1 keeping it stirred1 add a large bouquet garni1 pass through a tammie into a clean stewpan1 have ready about fifty small button onions1 passed in butter and sugar1 throw them into the soup and let them simmer until tender2 ten minutes before serving add a glass of ,madeira1 and the giblets 7which you have well trimmed71 season with a little salt and sugar if necessary4 ,no4 #ahj4 ,potage la ,reine4 ,put a pint of rice into a basin1 wash well in three waters1 put a quarter of a pound of butter into a stewpan1 two minced onions1 one turnip1 one carrot1 four ,jerusalem artichokes1 half a pound of lean bacon1 two cloves1 half a blade of mace1 and a small bunch of parsley2 pass the whole over a slow fire about fifteen minutes1 taking care it is not the least brown2 add three quarts of white stock 7,no4 #g7 and the rice1 let it simmer very gently until the rice is quite tender1 have ready a fowl roasted1 take all the meat off the bones and pound well in the mortar1 put the bones in a stewpan with two quarts more stock1 boil a quarter of an hour1 add the meat to the rice and vegetables1 and pound all well together1 put it back into the same stewpan1 add the broth from the bones1 rub through a tammie1 boil a quarter of an hour longer1 season with a tablespoonful of sugar1 skim well1 put two yolks of eggs in a small basin1 mix well with half a pint of cream and pass through a tammie2 two minutes previous to serving throw it in the soup1 stir it in quickly1 put some croutons in the tureen1 add more stock if too thick and serve very hot4 ,no4 #aha4 ,potage la ,regente4 ,prepare your soup just as the above2 have ready braised a spring chicken1 cut in ten nice pieces2 put it into the soup ten minutes to warm2 put into the tureen four spoonfuls of very green sprue grass1 if in season1 or green peas1 or small ,brussels sprouts1 and pour the soup gently over4 ,no4 #ahb4 ,soup ,mulligatawny4 ,cut four onions1 four apples1 one carrot1 two turnips1 one head of celery1 and half a pound of lean ham in slices2 put them into a stewpan with half a pound of butter1 pass it twenty minutes over a brisk fire1 with four cloves1 one blade of mace1 a bunch of parsley1 thyme1 bay-leaves1 and a pint of broth 7,no4 #acc72 let it simmer about twenty minutes1 then add three tablespoonfuls of curry powder1 one do4 of curry paste1 and four do4 of flour2 mix the whole well together1 with eight quarts of broth2 when boiling1 skim it1 season with a teaspoonful of sugar1 and salt if required2 pass it through a tammie1 serve with pieces of roast chicken in it1 and boiled rice in a separate dish 7,no4 #abi47 ,it must not be too thick1 and of a good yellow colour4 ,no4 #ahc4 ,potage ,queues de ,veau blanc4 ,make the stock and stew the calves' tails precisely as ,no4 #aff1 instead of clarifying it2 put a quarter of a pound of butter into a stewpan with six ounces of flour2 stir it over the fire about five minutes2 let it cool1 then mix the stock with it1 stirring it well with a wooden spoon until it boils2 then place it at the corner of the stove about twenty minutes2 skim1 add a bouquet garni1 and a glass of madeira or sherry1 pass it through a tammie2 season with a spoonful of sugar1 a little cayenne1 and salt if required2 put it into another stewpan upon the fire1 and ten minutes before serving add half a pint of cream and the calves' tails to warm4 ,no4 #ahd4 ,potage ,queues de ,veau l',indienne4 ,put four quarts of mulligatawny soup 7,no4 #ahb7 into a stewpan1 and a pint of consomm 7,no4 #acd72 cut some vegetables as for julienne 7,no4 #adh71 put ten tablespoonfuls of salad oil into a saut-pan2 when hot1 fry the vegetables in it1 until rather brown2 lay them on a sieve to drain1 then add them to the soup1 which is in ebullition2 skim well1 put about fifteen nice pieces of calves' tail in it1 and serve1 with some dry boiled rice in a separate dish4 ,no4 #ahe4 ,potage ,tte de ,veau l',indienne4 ,proceed exactly as above1 except1 put pieces of cooked calf's head cut in square pieces1 instead of calves' tail4 ,no4 #ahf4 ,potage ,queues de ,buf l',indienne4 ,prepare the same stock as ,no4 #ahd2 put about twelve pieces of ox-tail1 well stewed1 as ,no4 #afd1 into the soup ten minutes before serving4 ,no4 #ahg4 ,potage ,queues de ,buf l',anglaise4 ,butter the bottom of a middling-sized stewpan1 into which put six pounds of leg of beef1 two ox-tails cut in joints1 four onions1 two heads of celery1 two turnips1 one carrot1 ten peppercorns1 a blade of mace1 six cloves1 and a bunch of parsley1 thyme1 and bay-leaves2 then add half a pint of water1 place it over the fire1 stirring it round occasionally1 until the bottom of the stewpan is covered with a brownish glaze2 then fill up the stewpan with eight quarts of first stock 7,no4 #acc71 and two ounces of salt2 when boiling1 place it at the corner of the fire1 skim it1 and let it simmer until the pieces of ox-tails are perfectly tender1 when take them out1 and put them into a basin2 then pass the stock through a cloth1 in another stewpan1 make a roux with half a pound of butter1 and three quarters of a pound of flour2 then add the stock1 which should not exceed seven quarts2 stir it over the fire until it boils1 then add a salt-spoonful of cayenne1 two glasses of port wine1 and four heads of celery 7cut fine and passed ten minutes1 in butter1 over a sharp fire17 let the soup simmer an hour at the corner2 skim it well1 and put by until wanted2 this quantity is sufficient for two tureens1 so when ready to serve1 put half of it in a stewpan1 with ten pieces of the tails1 and when quite hot1 pour it into your tureen4 ,if too thick1 add a little consomm4 ,no4 #ahh4 ,potage aux ,hutres4 ,blanch four dozen oysters until rather firm 7they must not nearly boil7 drain them on a sieve2 save the liquor in which they are blanched4 ,put a quarter of a pound of butter into a stewpan2 when it is melted mix with it six ounces of flour2 stir it over a slow fire a short time2 afterwards let it cool1 then add the liquor of the oysters1 a quart of milk1 and two quarts of good veal stock 7,no4 #g72 season as follows3 a teaspoonful of salt1 half a saltspoonful of cayenne pepper1 five peppercorns1 half a blade of mace1 a tablespoonful of ,harvey sauce1 and half do4 of essence of anchovy2 strain it through a tammie2 boil it again ten minutes1 skim well2 beard the oysters1 and put them in the tureen2 add a gill of cream to the soup1 when it is served1 and pour it over the oysters4 ,no4 #ahi4 ,potage aux filets de ,soles4 ,put a quarter of a pound of butter1 with six ounces of flour into a stewpan2 make a white roux2 when cold1 mix well with two quarts of veal stock 7,no4 #g71 and one quart of milk2 set it on the stove1 stir until boiling2 have ready filleted two very fresh soles2 trim the fillets1 and put the bones and trimmings into the soup1 with four cloves1 two blades of mace1 two bay-leaves2 two spoonfuls of essence of anchovy1 one do4 of ,harvey sauce1 one do4 of sugar1 half a saltspoonful of cayenne1 and a little salt if required2 skim well1 pass through a sieve into a clean stew pan1 boil again2 put in ten small pieces of salmon cut half an inch long1 and a quarter do4 wide2 cut the fillets of the soles the same size1 put them into the boiling soup with half a handful of picked parsley2 boil ten minutes2 finish with two yolks of eggs and half a pint of cream mixed together2 throw them into the soup4 ,the pieces of soles are to be added five minutes before serving2 the salmon may be omitted4 ,no4 #aij4 ,potage la ,poissonnire4 ,blanch two dozen oysters1 four dozen very fresh muscles blanched and bearded2 put a quarter of a pound of butter into a stewpan1 with six ounces of flour1 make a white roux2 when cool1 add the liquor of the oysters1 muscles1 and bone of the sole1 with two quarts of broth1 and three pints of milk2 season with a spoonful of salt1 one do4 of sugar1 a sprig of thyme1 parsley1 two bay-leaves1 four cloves1 and two blades of mace2 pass through a tammie into a clean stewpan1 boil and skim well2 cut about ten pieces of salmon into thin slices1 half an inch long1 a quarter do4 wide2 cut the fillet of the sole the same size2 put all into the boiling soup1 with half a handful of picked parsley1 and a gill of good cream2 put the oysters and muscles in the tureen and serve4 ,no4 #aia4 ,potage d',anguille4 ,bone two large eels from head to tail1 cut the meat off in slanting dice the size of a teaspoon2 put a quarter of a pound of butter into a stewpan1 with a spoonful of chopped eschalots1 to which add a quarter of a pound of flour2 stir it over a moderate fire five minutes1 let it cool1 then add three quarts of good consomm 7,no4 #acd72 when it boils throw in the bones of the eels1 a small bunch of turtle herbs2 let it boil a few minutes2 skim it well1 pass through a tammie into a clean stewpan2 put the raw eel into it1 with two spoonfuls of ,harvey sauce1 one do4 essence of anchovy1 a quarter of a handful of picked parsley1 two glasses of port wine1 a little salt and sugar2 place it again over the fire1 boil five minutes1 skim1 and serve4 ,no4 #aib4 ,potage de ,homard4 ,take all meat from a hen lobster1 break up the shell and small claws in a mortar1 and put them into a stewpan1 with five pints of consomm1 place it at the corner of the fire to simmer half an hour2 then mix the red spawn with a quarter of a pound of butter1 as directed 7,no4 #gg72 then put two onions1 a piece of carrot1 and half a turnip1 in slices1 into a stewpan1 with a few sprigs of parsley and thyme1 two bay-leaves1 a blade of mace1 four cloves1 and a quarter of a pound of butter2 stir them ten minutes over a moderate fire1 then add the flesh of the lobster1 previously well pounded1 reserving a few slices for the tureen1 and half a pint of second stock2 boil it a minute1 then add a quarter of a pound of flour2 mix it well1 and moisten with the stock from the shells which strain into it2 season with a little cayenne pepper and essence of anchovies2 boil it five minutes1 then rub it through a tammie1 and put it into a clean stewpan2 let it boil ten minutes at the corner of the fire1 skim it well1 and when upon the point of serving1 stir in the quarter of a pound of lobster butter2 do not let it boil afterwards2 pour it into the tureen over the fillets of lobster1 and serve very hot4 ,this soup requires to be quite a red colour4 ,no4 #aic4 ,potage la ,chanoinaise4 ,make a white roux of a quarter of a pound of butter and six ounces of flour2 add five pints of white consomm 7,no4 #acd7 and three pints of milk2 when boiling1 skim well3 add three tablespoonfuls of essence of anchovy1 two do4 of ,harvey sauce1 a bunch of thyme1 parsley1 bay-leaf1 half a spoonful of salt1 do4 of sugar1 and a little cayenne pepper2 pass through a tammie2 have ready the soft roes of three mackarel1 cut in square pieces1 and passed in butter1 as directed 7,no4 #chb72 throw them in the soup2 have ready likewise twenty small quenelles of fish 7,no4 #abd72 finish with two ounces of matre d'htel butter 7,no4 #gi7 in which you have introduced a little chopped tarragon2 put the whole into the soup five minutes previous to serving2 add the juice of a lemon4 ,no4 #aid4 ,potage ,pte d',italie4 ,put four tablespoonfuls of various shaped small ,italian paste in a quart of boiling water1 with a little salt in it1 boil it a few minutes2 put it on a sieve to drain2 have about three quarts of clarified consomm 7,no4 #acd71 quite boiling2 put the paste into it1 and boil a quarter of an hour2 it must be of a pale sherry colour2 consomm of fowl is the best for this kind of potage2 season with a little salt and sugar4 ,a piece of good glaze may likewise be introduced4 ,no4 #aie4 ,potage au ,vermicelle4 ,put three quarts of consomm to boil1 throw in a good handful of vermicelli2 let it simmer gently about fifteen minutes2 season with salt and a little sugar4 ,no4 #aif4 ,potage la ,semoule4 ,put about six tablespoonfuls of semoulina into three quarts of consomm 7,no4 #acd72 when it boils1 set it at the corner of the stove to simmer about twenty minutes2 season with a little salt and sugar2 serve very hot4 ,no4 #aig4 ,potage au ,riz4 ,steep half a pint of rice 7previously well washed7 in boiling water five minutes1 drain it on a sieve1 put it into three quarts of boiling consomm 7,no4 #acd71 let it simmer half an hour2 when the rice is quite done1 but not in puree1 it is quite ready to serve1 with the addition of a piece of glaze and a little sugar if required4 ,the consomm must be very strong for this soup4 ,no4 #aih4 ,potage au ,macaroni4 ,boil twenty sticks of macaroni in two quarts of water where you have put salt1 and a piece of butter2 when tender1 cut each stick in three pieces2 have ready three quarts of consomm 7,no4 #acd7 put the macaroni in1 simmer twenty minutes2 and serve with grated ,parmesan cheese separate4 ,no4 #aii4 ,potage au ,macaroni en rubands4 ,prepare and serve as above1 but using the tape maccaroni instead of the other1 and only blanching it five minutes in the water4 ,no4 #bjj4 ,turtle ,soup4 ,this soup1 the delight of civic corporations1 the friend of the doctors1 and enemy of the alderman1 has been1 and perhaps ever will be1 the leading article of ,english cookery4 ,its great complication has rendered it difficult in private establishments2 ,i shall here1 however1 simplify it so as to render it practicable4 ,make choice of a good turtle1 weighing from one hundred and forty to one hundred and eighty pounds1 hang it up by the hind fins securely1 cut off the head and let it hang all night1 then take it down1 lay it upon its back1 and with a sharp knife cut out the belly1 leaving the fins1 but keeping the knife nearly close to the upper shell2 take out the interior1 which throw away1 first collecting the green fat which is upon it1 then remove the fins and fleshy parts1 leaving nothing but the two large shells1 saw the top shell into four and the bottom one in halves2 then put the whole of the turtle1 including the head1 into a large turbot kettle1 and cover them with cold water1 7or if no kettle large enough blanch it in twice71 place it upon a sharp fire and let boil five minutes1 to sufficiently scald it1 then put the pieces into a tub of cold water1 and with a pointed knife take off all the scales1 which throw away1 then take out carefully the whole of the green fat1 which reserve1 place the remainder back in the turbot kettle1 where let it simmer until the meat comes easily from the shells and the fins are tender1 then take them out and detach all the glutinous meat from the shells1 which cut into square pieces and reserve until required4 ,fricandeau and a few other entres were sometimes made from the fleshy parts1 but the stringy substance of that mock meat is not worth eating1 and few stomachs can digest it4 ,the ,stock4--,for a turtle of the above size 7which is considered the best1 for in comparison with them the smaller ones possess but little green fat17 cut up sixty pounds of knuckles of veal1 and twenty pounds of beef1 with six pounds of lean ham2 well butter the bottom of three large stewpans1 and put an equal proportion of meat in each1 with four onions1 one carrot1 twenty peppercorns1 ten cloves1 two blades of mace1 an ounce of salt1 and a pint of water2 place them upon sharp fires1 stirring them round occasionally until the bottom of each is covered with a brownish glaze1 when fill them up with the water in which you blanched the turtle1 taking more water if not sufficient2 when boiling place them at the corners of the fires1 let them simmer two hours1 keeping them always well skimmed2 then pass the stock through a fine cloth into basins to cool4 ,the stock after being drawn down in the three separate stewpans1 may be turned into a large stock pot1 but my reason for doing it in smaller quantities is1 that it requires less ebullition1 and consequently the aroma of the different ingredients is better preserved2 after having passed the stock1 fill them up again with water1 let them simmer four hours1 when pass it and convert it into glaze as directed 7,no4 #acb74 ,the ,soup4--,put three pounds of butter into a large stewpan with ten sprigs of winter savory1 ten of thyme1 ten of basil1 ten of marjoram1 and ten bay-leaves2 place it a few minutes over a moderate fire1 but do not let it change colour1 then mix in four pounds and a half of flour to form a roux1 which keep stirring over the fire until it becomes lightly tinged1 when take it off the fire and stir it occasionally until partly cold1 then add the stock which should amount to ten gallons1 place it again over the fire and stir it until boiling1 then place it at the corner1 let it simmer two hours1 keeping it well skimmed1 then pass it through a tammie into a clean stewpan1 add the pieces of turtle1 place it at the corner of the fire and let it simmer until the meat is nearly tender1 when add the green fat1 and let it remain upon the fire until the meat is quite tender1 add a little more salt if required1 and put it by in basins until ready for use2 when ready to serve warm the quantity required1 and to each tureenful add half a saltspoonful of cayenne1 and a quarter of a pint of ,madeira wine2 serve a lemon separate4 ,to make soup of a smaller sized turtle you must of course reduce the other ingredients in proportion4 ,the remains of the soup put in jars will keep a considerable time4 ,no4 #bja4 ,clear ,turtle ,soup4 ,is now perhaps held in the highest estimation among real epicures1 and when artistically prepared is indeed worthy the name of a luxury2 it is easier digested and does not dog the palate so much as when made thick1 indeed a pint of this soup may be taken before a good dinner 7with the assistance of milk punch not too much iced or too sweet7 where half a pint of the other might spoil the remainder of your dinner4 ,i shall here describe it in that simple manner which will render it easy for any cook not only to understand but to do it well4 ,prepare the turtle precisely as in the last1 as also the stocks1 merely filling them up when the bottom of the stewpan is covered with a white glaze instead of brown1 thus keeping the stock white and very clear2 when done1 pass them through a cloth into a clean stewpan1 place it over the fire and reduce it one third1 having previously thrown in a bunch containing ten sprigs of winter savory1 ten of marjoram1 ten of thyme1 ten of basil1 and ten bay-leaves1 then mix three quarters of a pound of the best arrow root with a quart of cold stock and a pint of wine1 7sherry71 pour it into the boiling soup1 keeping it stirred five minutes1 then pass it through a cloth into another stewpan1 add the pieces of meat from the turtle and proceed as for the thick turtle1 but omitting the cayenne2 this soup ought to be quite clear and of a greenish hue4 ,no4 #bjb4 ,mock ,turtle ,soup4 ,put a quarter of a pound of butter at the bottom of a large stewpan1 then cut up twenty pounds of knuckles of veal in large dice1 with two pounds of uncooked ham2 put them into a stewpan with six onions1 two carrots1 two heads of celery1 twenty peppercorns1 two blades of mace1 two ounces of salt1 and a pint of water2 set it over a sharp fire1 stirring it round occasionally until the bottom of the stewpan is covered with a light brown glaze1 then lay in the half of a scalded calf's head1 the cheek downwards1 and fill up the stewpan with fourteen quarts of water2 when boiling1 place it at the corner of the fire1 where let it simmer two hours and a half1 keeping it well skimmed1 but taking out the half head as soon as it becomes flexible to the touch1 7which will take about the time the stock requires to simmer71 remove all the bone and press the head flat between two dishes until cold1 then pass the stock through a cloth into a basin1 put a pound of butter into another stewpan1 with four sprigs of winter savory1 four of thyme1 four of marjoram1 four of basil1 and four bay-leaves1 fry them a few minutes in the butter1 but do not let it change colour1 then mix in a pound and a half of flour1 stir it a few minutes over the fire until becoming slightly tinged1 take it from the fire1 stirring it round occasionally until partly cold1 when pour in the stock1 place it again upon the fire1 keeping it stirred until it boils1 then place it at the corner and let it simmer for half an hour1 keeping it well skimmed1 season with a little cayenne pepper1 and more salt if required1 and pass it through a tammie into a basin until wanted4 ,when the calf's head is cold take off all the meat and fat1 leaving nothing but the glutinous part1 which cut into pieces an inch square2 when ready to serve the soup put about three quarts 7to each tureen71 into a stewpan with twenty of the pieces of head and a glass of sherry1 boil altogether fifteen minutes1 when skim and serve very hot4 ,this soup may likewise be thickened without a roux1 as directed for brown sauce 7,no4 #d74 ,forcemeat and egg-balls were formerly served in this soup1 the latter in imitation of turtles' eggs1 but better imitations of bullets1 and almost as indigestible2 the omission of them will1 ,i am certain1 prove beneficial1 for whether the stomach be strong or delicate it will not bear loading with ammunition of that description4 ,the above soup requires to be a light brown colour1 and for thickness it must adhere lightly to the back of the spoon4 ,,method ,,of ,,cleaning ,,salt-,,water ,,fish4 ,turbot4 ,take the gills out carefully1 and make an incision close to the head 7on the back of the fish7 from which take out the inside1 and wash it well with salt and water4 ,observe that the middle-sized fish are the best2 if too large1 they sometimes eat tough and thready2 this fish is better kept a day or two after it is caught1 particularly in winter4 ,brill4 ,take the scales off the belly1 and proceed the same as for turbot1 but cut off the fins4 ,john ,dory4 ,cut off the fins1 take out the gills1 and open the fish at the breast1 from whence take out the inside2 wash it but as little as possible4 ,the liver of this fish is very delicate2 but cannot be obtained except by parties living near where they are caught1 as it dissolves in a very short time if kept4 ,cod-fish4 ,cut and pull out the gills1 then open the belly and take out the inside2 wash it in spring water2 if this fish is required crimped1 you must clean it before it is quite dead 7that is to say1 whilst life remains in the muscles of the fish72 cut it up in slices three inches in thickness1 and lay them in spring water for a quarter of an hour2 or if the fish is wanted to be served whole1 merely cut incisions upon each side to the bone1 about two inches apart1 and lay it in spring water three quarters of an hour4 ,whitings4 ,cut out the gills1 and open the belly2 wash them and cut off the fins2 if for frying1 cut off the flaps under the neck of the fish1 then pass your knife lightly from the head to the tail1 down the back1 merely cutting through the skin2 then detach the skin at the head1 and pull it all off one side together1 and then the other2 then put the tail into the mouth1 and run a peg through the nose and tail1 to keep it in that position4 ,haddocks4 ,are cleaned in the same manner as whitings1 but not skinned or trussed1 as they are seldom fried4 ,salmon4 ,cut out the gills1 open the belly1 and take out the inside1 which wash lightly2 scrape off the scales1 and cut it in slices1 or serve whole2 if it is to be crimped1 you must let the scales remain2 crimp it in the same manner as cod-fish4 ,clean salmon-trout in the same way as salmon4 ,soles4 ,take out the gills1 and make a small opening in the belly of the fish2 take out the interior1 leaving the roe2 then detach the skin of the back at the head2 pull it all off the fish together1 and cut off the fins4 ,mackerel4 ,cut the gills1 and pull them out carefully1 so that the inside of the fish comes with them2 wipe it well1 cut off the fins1 and trim the tail4 ,red ,mullets4 ,scale them very lightly1 or you will destroy all the bloom2 pull out the gills1 and part of the inside will come with them4 ,gurnets4 ,scrape off all the scales1 cut the fins off close1 pull out the gills1 open the bellies1 and take out the inside2 wash it well1 and scrape the parts where the blood rests1 or when cooked it will look like a bruise4 ,herrings4 ,scrape them1 pull out the gills1 and the inside with them1 leaving the roe unbroken2 wipe them well4 ,smelts4 ,this fish is so very delicate1 that it requires every attention in cleaning them3 pull out the gills1 and the inside will come with them2 wipe very lightly4 ,,method ,,of ,,cleaning ,,fresh-,,water ,,fish4 ,carp4 ,have a sharp-pointed kitchen knife1 put the point carefully under the scales 7between the scales and the skin72 at the tail of the fish pass the knife gently up the back to the head1 dividing the scales from the skin carefully2 you may then take off the whole of the scales in one piece from each side1 and your fish will look very white2 7most cooks are acquainted with this mode1 but should it be too difficult for some1 they can scrape it in the common way2 it will not look so white1 but will eat equally good27 then make a small incision in the belly1 close to the bladder2 pull out the gills with a cloth1 and the inside with them2 but if any remains1 take it out of the incision1 but be careful not to disturb the roe or break the gall2 lay it in spring water half an hour to disgorge2 dry it with a cloth4 ,pike4 ,take off the scales as you would a carp2 make two incisions in the belly1 a small one close to the bladder1 and a larger one above2 pull one of the gills at the time with a strong cloth1 and if the inside does not come with them1 take them out of the incisions1 and wash it well2 the cutting of the fins is a matter of taste1 but it is usually done4 ,trout ,are sometimes served with the scales on1 but they are usually taken off2 clean like salmon4 ,tench ,are very difficult fish to clean2 the best way is to form them in the shape of the letter ,s1 and instead of scraping them from the tail to the head1 like other fish1 scrape upwards from the belly to the back with an oyster knife1 the scales running that way1 take out the gills1 open the belly1 take out the inside1 and wash it clean4 ,perch ,are very difficult to scrape2 they must be done almost alive3 form the fish like an ,s1 and scrape it with an oyster-knife2 open the belly and take out the inside2 pull out the gills1 and wash well2 when large1 they are often boiled with the scales on1 and they are taken off afterwards1 which is much easier2 but it depends upon how they are to be cooked4 ,eels4 ,kill them by knocking their heads upon a block or anything hard2 then take the head in your hand with a cloth1 and just cut through the skin round the neck1 and turn it down about an inch2 then pull the head with one hand and the skin with the other1 it will come off with facility2 open the belly and take out the inside2 cut off the fins and those bristles that run up the back2 if the eel is large and oily1 hold it over a charcoal fire1 moving it quickly all the while2 but the small ones will not require it4 ,nothing is harder to kill than eels2 and it is only by killing1 or rather stunning them in the manner above described that they suffer the least4 ,lampreys ,are cleaned in the same manner as eels1 but do not require skinning4 ,,poissons4 ,no4 #bjc4 ,turbot1 to boil4 ,a turbot must be well rubbed over with salt and lemon before it is put in the water2 have ready a large turbot-kettle half full of cold water1 and to every six quarts of water1 put one pound of salt1 lay the fish in and place it over a moderate fire2 a turbot of eight pounds may be allowed to simmer twenty minutes or rather more1 thus it will be about three quarters of an hour altogether in the water2 when it begins to crack very slightly1 lift it up with the drainer and cover a clean white napkin over it2 if you intend serving the sauce over your fish1 dish it up without a napkin2 if not1 dish it upon a napkin and have ready some good sprigs of double parsley to garnish it with1 and serve very hot4 ,no4 #bjd4 ,turbot la ,crme4 ,cook the turbot as above and dish it without a napkin1 7but be careful that it is well drained before you place it on the dish1 and absorb what water runs from the fish with a napkin1 for that liquor would spoil your sauce1 and cause it to lose that creamy substance which it ought to retain2 this remark applies to all kinds of fish that is served up with the sauce over it72 then put one pint of cream on the fire in a good sized stewpan1 and when it is nearly simmering add half a pound of fresh butter1 and stir it as quickly as possible until the butter is melted1 but the cream must not boil2 then add a liaison of three yolks of eggs1 season with a little salt1 pepper1 and lemon juice1 pour as much over the turbot as will cover it1 and serve the remainder in a boat2 or if not approved of1 dish the fish on a napkin1 garnish with parsley1 and serve the sauce in a boat4 ,this sauce must not be made until the moment it is wanted4 ,no4 #bje4 ,turbot ,sauce homard4 ,cook the turbot as before1 then take an ounce of lobster spawn and pound it in a mortar with a quarter of a pound of fresh butter1 rub it through a hair sieve with a wooden spoon upon a plate1 have ready a pint of good melted butter nearly boiling1 into which put the red butter1 and season with a teaspoonful of essence of anchovy1 a little ,harvey sauce1 cayenne pepper1 and salt1 then cut up the flesh of the lobster in dice and put in the sauce2 serve it in a boat very hot4 ,no4 #bjf4 ,turbot la ,hollandaise4 ,cook the turbot as before1 and dish without a napkin2 then put the yolks of four eggs in a stewpan with half a pound of fresh butter1 the juice of a lemon1 half a teaspoonful of salt and a quarter of one of white pepper2 set it over a slow fire stirring it the whole time quickly2 when the butter is half melted take it off the fire for a few seconds1 7still keeping it stirred71 till the butter is quite melted1 then place it again on the fire till it thickens1 then add a quart of melted butter1 stir it again on the fire1 7but do not let it boil1 or it would curdle and be useless71 then pass it through a tammie into another stewpan1 make it hot in the bain marie1 stirring all the time pour it over the fish or serve in a boat4 ,the sauce must be rather sharp1 add more seasoning if required4 ,no4 #bjg4 ,turbot la ,mazarine4 ,cook the fish as above1 then have all the spawn from two fine hen lobsters2 if not sufficient get some live spawn from the fishmonger's1 making altogether about two ounces1 pound it well in the mortar and mix it with half a pound of fresh butter1 rub it through a hair sieve1 place it upon ice until firm1 then put it in a stewpan with the yolks of four eggs1 a little pepper1 half a teaspoonful of salt1 and four tablespoonfuls of lemon juice1 place it over the fire and proceed as for the sauce ,hollandaise1 adding the same quantity of melted butter1 and two teaspoonfuls of essence of anchovy1 pass it through a tammie into a clean stewpan to make it hot1 dish the fish without a napkin1 soaking up the water in the dish with a clean cloth1 and pour the sauce over it2 be careful the sauce does not boil or it will curdle4 ,this dish is one of the most elegant1 and is the best way of dressing a turbot1 for ,i have always remarked that notwithstanding its simplicity1 it has given the greatest satisfaction1 both for its delicateness and appearance1 causing no trouble only requiring care4 ,no4 #bjh4 ,turbot en matelote ,normande4 ,procure a smallish turbot1 one weighing about ten pounds would be the best1 cut off part of the fins and make an incision in the back1 butter a saut-pan1 7large enough to lay the turbot in quite flat71 and put three tablespoonfuls of chopped eschalots1 three glasses of sherry or ,madeira1 half a teaspoonful of salt1 a little white pepper1 and about half a pint of white broth into it1 then lay in the turbot and cover it over with white sauce 7,no4 #g71 start it to boil over a slow fire1 then put it into a moderate oven about an hour1 try whether it is done with a skewer1 if the skewer goes through it easily it is done1 if not1 bake it a little longer1 then give it a light brown tinge with the salamander1 place the fish upon a dish to keep it hot1 then put a pint of white sauce in the saut-pan and boil it fifteen minutes1 stirring it all the time1 then pass it through a tammie into a clean stewpan1 and add a little cayenne pepper1 two tablespoonfuls of essence of anchovies1 two dozen of oysters1 7blanched71 two dozen of small mushrooms1 two dozen quenelles 7,no4 #abj71 six spoonfuls of milk1 and a teaspoonful of sugar1 reduce it till about the thickness of bechamel sauce1 then add eight tablespoonfuls of cream and the juice of a lemon1 pour over the turbot2 have ready twenty crotons of bread cut triangularly from the crust of a ,french roll1 and fried in butter2 place them round the dish and pass the salamander over it and serve4 ,no4 #bji4 ,turbot en ,matelote vierge4 ,boil a turbot as before1 dish it up without a napkin1 and have ready the following sauce2 chop two onions very fine and put them in a stewpan with four glasses of sherry1 a sole cut in four pieces1 two cloves1 one blade of mace1 a little grated nutmeg1 some parsley1 and one bay-leaf2 boil altogether five minutes1 then add a quart of white sauce 7,no4 #g71 boil twenty minutes stirring all the time1 then put a tammie over a clean stewpan1 and colander over the tammie1 pass the sauce1 take the meat off the sole and rub it through the tammie with two spoons into the sauce1 add half a pint of broth1 boil it again until it is rather thick1 season with a teaspoonful of salt1 one of sugar1 the juice of a lemon1 and finish with half a pint of cream whipped1 mix it quickly and pour over the fish2 garnish with white-bait and fried oysters 7that have been egged and bread-crumbed17 or1 if there is no white-bait1 smelts will do4 ,no4 #baj4 ,turbot la ,rligieuse4 ,dress the turbot as before1 and cover with ,hollandaise sauce 7,no4 #ff72 chop some ,tarragon chervil1 and one ,french truffle1 which sprinkle over it2 garnish with hard-boiled eggs cut in four lengthwise and laid round4 ,no4 #baa4 ,turbot la ,crme 7gratin74 ,put a quarter of a pound of flour in a stewpan1 mix it gently with a quart of milk1 be careful that it is not lumpy1 then add two eschalots1 a bunch of parsley1 one bay-leaf1 and a sprig of thyme tied together1 for if put in loose it would spoil the colour of your sauce1 7which should be quite white17 then add a little grated nutmeg1 a teaspoonful of salt and a quarter ditto of pepper1 place it over a sharp fire and stir it the whole time1 boil it till it forms rather a thickish paste1 then take it off the fire and add half a pound of fresh butter and the yolks of two eggs1 mix them well into the sauce and pass it through a tammie1 then having the remains of a turbot left from a previous dinner1 you lay some of the sauce on the bottom of a dish1 then a layer of the turbot1 7without any bone17 season it lightly with pepper and salt1 then put another layer of sauce1 then fish and sauce again until it is all used1 finishing with sauce2 sprinkle the top lightly with bread crumbs and grated ,parmesan cheese2 put it in a moderate oven half an hour1 give it a light brown colour with the salamander and serve it in the dish it is baked on4 ,no4 #bab4 ,turbot la ,poissonire4 ,boil a turbot as before1 and take it up when only one third cooked1 then put in a large saut-pan or baking sheet forty button onions peeled and cut in rings1 two ounces of butter1 two glasses of port wine1 the peel of half a lemon1 and four spoonfuls of chopped mushrooms1 then lay in the turbot and cover with a quart of brown sauce 7,no4 #a71 set it in a slow oven for an hour1 then take it out and place it carefully on a dish1 place the fish again in the oven to keep hot1 then take the lemon peel out of the sauce and pour the sauce into a stewpan1 reduce it till rather thick1 then add twenty muscles1 7blanched71 twenty heads of mushrooms1 and about thirty fine prawns2 when ready to serve add one ounce of anchovy butter1 a tablespoonful of sugar1 and a little cayenne pepper1 stir it in quickly but do not let it boil2 pour the sauce over the fish and serve very hot4 ,no4 #bac4 ,turbot la ,crme d',anchois4 ,boil the turbot and dish it without a napkin1 then pour the following sauce over it and serve immediately3 put a quart of melted butter into a stewpan1 place it on the fire and when nearly boiling add six ounces of anchovy butter 7,no4 #gh71 and four spoonfuls of whipped cream1 mix it quickly but do not let it boil2 when poured over the fish sprinkle some chopped capers and gherkins over it4 ,no4 #bad4 ,small ,turbot la ,menire4 ,crimp the turbot by making incisions with a sharp knife1 about an inch apart1 in the belly part of the fish1 then rub two tablespoonfuls of chopped onions and four of salt into the incisions1 pour a little salad oil over it and dip it in flour1 then put it on a gridiron a good distance from the fire--the belly downwards--let it remain twenty minutes1 then turn it by placing another gridiron over it1 and turning the fish over on to it1 place it over the fire for about twenty-five minutes1 or longer if required2 when done place it upon a dish and have ready the following sauce3 put six ounces of butter in a stewpan1 with ten spoonfuls of melted butter1 place it over the fire1 moving the stewpan round when very hot1 but not quite in oil1 add a liaison 7,no4 #aai7 of two yolks of eggs1 a little pepper1 salt1 and the juice of a lemon1 mix it quickly and pour over the fish2 serve directly and very hot4 ,the fish must be kept as white as possible4 ,for the above purpose the turbot should not exceed eight pounds in weight4 ,no4 #bae4 ,turbot au gratin la ,provenale4 ,this dish is made from fish left from a previous dinner2 pot two tablespoonfuls of chopped onions1 and two of chopped mushrooms into a stewpan with two tablespoonfuls of salad oil2 place it over a moderate fire five minutes1 stirring it with a wooden spoon2 then add three pints of brown sauce 7,no4 #a71 and reduce it one third1 then add a clove of scraped garlic1 a teaspoonful of ,harvey sauce1 one of essence of anchovy1 a little sugar1 a little cayenne1 and two yolks of eggs1 pour a little sauce on the dish you serve it on1 then a layer of fish lightly seasoned with pepper and salt1 then more sauce and fish again1 finishing with sauce1 sprinkle bread crumbs over it and place it in a moderate oven half an hour1 or till it is very hot through1 brown it lightly with the salamander and serve very hot4 ,the garlic may be omitted if objected to1 but it would lose the flavour from which it is named4 ,no4 #baf4 ,brill au naturel4 ,this fish though not so much thought of as turbot is very delicate eating1 and being cheaper may be more freely used for fillets1 c41 and may be recommended cooked in the following ways3--,boil a brill as you would a turbot1 but the flesh being softer than that fish you put it in boiling water2 if the fish weighs from four to five pounds put it into six quarts of water in which there is one pound of salt1 draw the kettle to the corner of the fire and let it simmer for half an hour1 try whether it is done as you would a turbot1 drain it and dish it on a napkin2 garnish with parsley1 and serve with shrimp sauce 7,no4 #gc74 ,no4 #bag4 ,brill la pure de ,cpres4 ,take a very fresh fish1 and an hour before cooking rub a good handful of salt on it1 then boil it as before1 dish it without a napkin1 and have ready the following sauce3--put a pint and a half of melted butter into a stewpan1 then have ready prepared three tablespoonfuls of capers1 and two of gherkins1 with a little boiled spinach pounded in a mortar with four ounces of fresh butter1 and passed through a hair sieve1 and when the melted butter is nearly boiling stir it quickly into it2 finish it with a little essence of anchovy1 a little cayenne pepper1 and a little sugar1 and pour over the fish when ready to serve4 ,the butter requires to lay upon ice until quite hard4 ,no4 #bah4 ,brill la ,hollandaise4 ,boil the fish as above and proceed as for turbot la ,hollandaise2 see that article4 ,no4 #bai4 ,brill aux ,cpres4 ,boil the fish and put twelve tablespoonfuls of melted butter into a stewpan1 place it on the fire and when nearly boiling mix two ounces of fresh butter and three tablespoonfuls of capers with a little pepper and salt1 dish on a napkin and pour the sauce over or serve in a boat4 ,no4 #bbj4 ,brill la ,menire4 ,proceed as for ,turbot la menire1 7,no4 #bad17 allowing sufficient time according to the size of the fish4 ,no4 #bba4 ,brill sauce ,homard4 ,proceed as for turbot sauce homard1 7,no4 #bje47 ,no4 #bbb4 ,brill la ,billingsgate4 ,broil the fish as for brill la menire and dish it without a napkin2 then have ready the following sauce2--blanch a pint of muscles1 beard them and take out the black spots1 then put two chopped eschalots in a stewpan with one ounce of butter1 pass it over the fire five minutes1 then add half a tablespoonful of flour1 mix with it the liquor from the muscles1 half a pint of milk1 and half a gill of cream1 a saltspoonful of salt1 a little white pepper1 and some grated nutmeg1 boil it until rather thick1 pass it through a tammie1 then add two pats of butter1 a few drops of essence of anchovy and the muscles2 pour over the fish and serve very hot4 ,no4 #bbc4 ,brill au gratin4 ,see turbot la crme gratin 7,no4 #baa17 and proceed in the same manner4 ,no4 #bbd4 ,brill la crme d',anchois4 ,proceed as for turbot la crme d'anchois 7,no4 #bac47 ,no4 #bbe4 ,filets de ,brill la ,juive4 ,fillet a brill by passing a good knife from the head to the tail of the fish close to the middle bone1 hold your knife in a slanting direction keeping it close to the bone 7without cutting the bone7 until you reach the fins1 proceed in like manner until you have got off all the meat from the bones1 then cut each fillet in halves1 or in four pieces if they are large1 egg and bread-crumb each piece1 then dip them in clarified butter and again bread-crumb them2 when ready fry them of a yellowish brown in salad oil1 dish them upon a napkin1 and have a good lot of fried parsley1 which place in the middle1 dishing your fillets round it1 serve with a sauce ,hollandaise 7see ,turbot la ,hollandaise1 ,no4 #bjf17 in which you introduce a tablespoonful of the best salad oil4 ,to fry fish in oil you merely require to cover the bottom of your saut-pan and let it get very hot before you put the fish in it4 ,no4 #bbf4 ,filets de ,brill en matelote4 ,fillet and fry the fish as above1 dish it on a border of mashed potatoes1 and place the following sauce in the centre3--peel about forty button onions1 and pass them in a stewpan with two ounces of butter and a little sugar2 when of a light brown colour add two tablespoonfuls of wine1 set it on the fire five minutes1 then add a quart of brown sauce and eight tablespoonfuls of stock1 set it on the corner of the fire to boil forty minutes1 skim it1 then add twenty quenelles 7,no4 #abj71 twenty heads of mushrooms1 a teaspoonful of essence of anchovy1 one of ,harvey sauce1 and one of mushroom catsup1 with a little cayenne pepper4 ,no4 #bbg4 ,john ,dore4 ,of all fish this one is perhaps the most delicious1 although but recently in vogue2 their appearance has been a great objection to them2 considering this ,i have studied to discover several ways of dressing them to improve their appearance and flavour2 to dress them plain you boil them in the same way as brills1 allowing about the same time for the same weight1 and ascertain when done by the same means2 serve on a napkin2 garnish the parts that are broken with double parsley1 and serve anchovy sauce in a boat4 ,no4 #bbh4 ,john ,dore l',orlannaise4 ,procure a very fresh dory about five pounds in weight1 then have ready half a pound of forcemeat of fish 7,no4 #abd71 in a basin1 with which mix a little chopped thyme and parsley1 season rather high1 stuff your dory with it1 lay it in a fish kettle with three onions1 a carrot1 turnip1 head of celery1 a bunch of parsley1 thyme1 and bay-leaf1 one tablespoonful of salt1 four cloves1 two glasses of port wine1 two of vinegar1 and four quarts of water1 set it over a slow fire for an hour to stew1 drain it well and dish it without a napkin1 have ready the following sauce3--put four yolks of eggs in a stewpan with half a pound of butter1 a saltspoonful of salt1 a little white pepper1 and three tablespoonfuls of tarragon vinegar2 stir it over the fire 7with a wooden spoon17 till the butter is melted and thickens1 then add an ounce of lobster spawn 7that has been pounded with an ounce of butter and passed through a hair sieve71 mix it well together1 then add eighteen spoonfuls of bechamel sauce 7,no4 #g71 stir it over the fire till it becomes red and thickish1 then add a few drops of essence of anchovy1 and a little cayenne pepper1 with a pinch of sugar1 pass it through a tammie1 then add six gherkins cut in large fillets1 and thirty fillets of boiled beet-root the same size as the fillets of gherkin2 pour it over the fish1 and garnish with craw fish1 and sprigs of parsley laid between4 ,no4 #bbi4 ,john ,dore en matelote ,marinire4 ,flour the fish and boil or stew it as above1 dish it without a napkin1 then have ready a matelotte sauce 7see fillets of brill en matelotte1 ,no4 #bbf17 to which add three dozen of oysters that have been blanched and bearded2 pour the sauce over the fish and serve very hot4 ,no4 #bcj4 ,john ,dore la ,crmire4 ,boil the fish1 put a pint of milk with the water you boil it in1 dish it on a napkin1 garnish with some large sprigs of double parsley1 have ready the following sauce3 put half a pint of double cream in a stewpan1 and when it is nearly boiling1 add a quarter of a pound of fresh butter2 shake the stewpan round with your hand till the butter is melted1 then add the juice of a lemon1 a saltspoonful of salt1 and half ditto of white pepper2 serve in a boat very hot4 ,no4 #bca4 ,john ,dore en ,ravigote4 ,boil the fish as above1 and dish it up without a napkin2 have ready the following sauce3 put three yolks of eggs in a stewpan1 with six ounces of fresh butter1 three tablespoonfuls of ,tarragon vinegar1 a saltspoonful of salt1 and a little white pepper2 stir it over the fire for a few minutes until the butter melts1 and it becomes thickish2 then add eighteen spoonfuls of melted butter1 stir it over the fire1 but do not let it boil2 pass it through a tammie1 then add a tablespoonful of chopped tarragon and chervil mixed2 place it again over the fire1 keeping it stirred1 and when very hot pour it over the fish1 and garnish with a few sprigs of chervil4 ,this sauce requires to be rather thick1 to mask the fish4 ,no4 #bcb4 ,john ,dore la pure de ,crevettes4 ,boil the fish as usual1 and dish without a napkin2 have ready the following sauce3 pick and wash a pint of fresh prawns1 pound them in a mortar with half a pound of fresh butter1 and rub them through a sieve2 then put twelve spoonfuls of bechamel sauce 7,no4 #g7 in a stewpan1 with twelve of melted butter2 place it over the fire1 and when it boils1 stir the butter and prawns into it2 pour the sauce over the fish1 and strew chopped lobster over4 ,no4 #bcc4 ,john ,dore la ,batelire4 ,boil the fish as usual1 and dish it up without a napkin2 have ready the following sauce3 peel fifty button onions1 pass them in a stewpan with a little sifted sugar and butter1 but keep them quite white2 then add a glass of sherry1 twenty spoonfuls of bechamel sauce1 and a bunch of parsley2 set it on the corner of the stove to simmer till the onions are quite done 7if the sauce is too thick1 add a few spoonfuls of white stock72 then throw in twenty heads of mushrooms1 a dozen of blanched oysters1 and a tablespoonful of essence of anchovies2 take out the bunch of parsley1 finish with a little cream1 pour the sauce over the fish1 and salamander of a light colour4 ,no4 #bcd4 ,john ,dore la ,crme 7gratin47 ,proceed as for ,turbot la crme gratin 7,no4 #baa74 ,no4 #bce4 ,john ,dore la ,hollandaise4 ,proceed as for ,turbot la ,hollandaise 7,no4 #bjf74 ,no4 #bcf4 ,saumon4 ,the ,thames salmon used to be reckoned the most recherch2 but since so many steam-boats have been introduced upon the surface of that noble river1 and the tunnel has been built1 introducing their greatest enemies1 human beings1 both above and below their liquid habitation1 they have fled to the ocean for protection1 and are now no longer discernible from their once commoner brethren4 ,but the ,severn salmon is now esteemed the best2 the crimped is in the highest favour with the gourmets4 ,it would be useless to make any observations about this fish1 as it is well known to range as one of the highest order4 ,no4 #bcg4 ,saumon au naturel4 ,put your fish in cold water 7using a pound of salt to every six quarts of water71 let it be well covered with water1 and set it over a moderate fire2 when it begins to simmer1 set it on the side of the fire4 ,if the fish weighs four pounds1 let it simmer half an hour2 if eight pounds1 three quarters of an hour1 and so on in proportion2 dish it on a napkin1 and serve lobster or shrimp sauce in a boat4 7,see those sauces1 ,nos4 #fh and #gc47 ,no4 #bch4 ,crimped ,salmon au naturel4 ,have two quarts of water boiling in a stewpan1 with half a pound of salt1 in which place two slices of crimped salmon 7if more than two required1 put more water in proportion71 boil them quickly for a quarter of an hour or twenty minutes2 try the bone in the centre1 and if it leaves easily1 the fish is done2 avoid leaving the fish in water after it is done1 as it destroys its aroma2 but if not ready1 cover it over with a wet napkin1 and stand it in the hot closet2 dish on a napkin1 and serve either lobster or shrimp sauce with it4 7,see ,nos4 #fh and #gc47 ,no4 #bci4 ,saumon en matelote ,marinire4 ,rub two or three large slices of salmon with oil1 and dip them in flour2 then put them on a gridiron over a moderate fire2 when one side is done turn them carefully1 and when the bone will leave easily1 they are done2 dish them without a napkin1 and pour a matelote sauce 7,no4 #fb7 over them4 #bdj4 ,saumon la ,mazarine4 ,boil the salmon in slices1 as previously2 dish it without a napkin1 and pour a ,mazarine sauce over them 7see ,turbot la ,mazarine1 ,no4 #bjg47 ,no4 #bda4 ,saumon la ,hollandaise4 ,boil the salmon as before2 if in slices1 dish them without a napkin1 and pour the sauce over them2 if a whole salmon serve it in a boat4 7,see ,turbot la ,hollandaise1 ,no4 #bjf47 ,no4 #bdb4 ,saumon la ,cardinal4 ,stuff the belly of the salmon with forcemeat of fish 7,no4 #abd7 and braise as directed for ,john ,dore l',orlannaise 7,no4 #bbh72 when done dish it without a napkin1 and cover it with a mazarine sauce 7,no4 #bjg71 sprinkle truffles and gherkins cut in diamonds over it4 ,no4 #bdc4 ,saumon l',amiral4 ,truss a small salmon in the form of the letter ,s1 and boil it as previously2 dish it without a napkin1 and have ready the following sauce3 peel four large onions1 cut them in slices1 and put them into a stewpan with six tablespoonfuls of salad oil2 fry them a light brown colour1 then pour off the oil1 and add two glasses of port wine1 three cloves1 one blade of mace1 a sprig of thyme1 a bay-leaf1 one teaspoonful of salt1 two of sugar1 twenty spoonfuls of brown sauce 7,no4 #a71 and six of brown gravy 7,no4 #ace72 reduce it over a sharp fire a quarter of an hour1 rub it through a tammie1 and place it again in a stewpan2 boil it again a short time1 and finish with one ounce of anchovy butter 7,no4 #gh71 and two spoonfuls of ,harvey sauce2 then place a border of mashed potatoes round the fish1 upon which dish a border of quenelles of whiting 7,no4 #abd72 and upon every other quenelle stick a prawn1 pour the sauce over the fish1 and a mazarine sauce over the quenelles2 serve very hot4 ,no4 #bdd4 ,saumon en matelote ,saxone4 ,boil a small salmon as in the last article1 and dish without a napkin2 have ready some small legs of lobster1 bend them at the joints and stick the ends into the back of the salmon1 from head to tail1 make the sauce as for turbot la poissonire 7,no4 #bab71 and pour over the fish1 then have ready some fillets of sole 7cut in strips as fine as white-bait17 nicely bread-crumbed and fried in lard1 with which garnish your fish4 ,no4 #bde4 ,saumon la ,beyrout4 ,broil two slices1 of salmon in oiled paper over a moderate fire2 when they are done peel the skin from the edge and lay them on a dish without a napkin2 have ready the following sauce3 put one tablespoonful of chopped onions in a stewpan with one ditto of ,chili vinegar1 one of common vinegar1 two ditto of ,harvey sauce1 two ditto mushroom catsup1 and twenty tablespoonfuls of melted butter2 let it reduce till it adheres to the back of the spoon1 then add two tablespoonfuls of essence of anchovy and a small quantity of sugar1 pour it over the fish and serve very hot4 ,no4 #bdf4 ,saumon la ,pcheuse4 ,take a slice of thick salmon and make an incision upon each side1 cutting it to the bone1 put plenty of salt and chopped onions upon it and rub it well in1 then oil a sheet of white paper1 lay the salmon on it1 fold the paper over and crimp it at the edges to keep the steam from escaping1 put it on a gridiron over a slow fire1 and when done serve it in the paper with pats of butter separate2 the person that serves this dish at table should open the paper and place two pats of butter on each slice2 it requires to be eaten very hot4 ,no4 #bdg4 ,saumon l',ecillire4 ,boil three large slices of salmon1 place them upon a dish1 then have ready the following sauce3 put a teaspoonful of chopped onions into a stewpan1 with a very small quantity of salad oil1 pass it over a moderate fire three or four minutes1 but keep them quite white1 then cut in small dice the tender part of four dozen of oysters1 put them in the stewpan with the onions1 stir them over the fire till the oysters are warmed through1 then add half a tablespoonful of flour1 7mix all well together17 two tablespoonfuls of oyster sauce 7,no4 #fi71 half a teaspoonful of salt1 and two ditto of sugar1 with a little cayenne pepper and essence of anchovies1 place it again over the fire1 keeping it stirred1 and when it has boiled two minutes stir in the yolks of four eggs very quickly1 keep it over the fire another half minute till it begins to set1 then pour it on a dish and when cold spread it upon the slices of salmon1 then egg and bread-crumb over1 and put in a warm oven twenty minutes1 salamander of a good colour1 dish them without a napkin1 and pour a lobster sauce 7,no4 #fh7 with oysters in it round them4 ,no4 #bdh4 ,saumon la ,crme d',anchois4 ,boil two slices of salmon1 dish without a napkin1 and pour the sauce over them 7see ,turbot la crme d'anchois1 ,no4 #bac74 ,no4 #bdi4 ,saumon au gratin la ,provenale4 ,should you have any salmon left from a previous dinner it is very good served in this manner 7for description1 see ,turbot au gratin la provenale1 ,no4 #bae47 ,no4 #bej4 ,saumon la ,crme 7gratin74 ,proceed as for ,turbot 7,no4 #baa74 ,many of my readers will probably make some remarks and think it singular that so many different fishes are served with the same sauces1 but ,i must here observe that each fish brings with it its own flavour2 and again1 it is not to be supposed that any cook would send two different fishes the same day with the same sauce1 when there is such a variety to choose from4 ,no4 #bea4 ,sole en matelote ,normande4 ,cut the fins off a fine fresh sole and make an incision down the back close to the bone1 in which put some forcemeat of fish 7,no4 #abd71 well seasoned with chopped eschalots and parsley1 then butter a saut-pan very lightly and put a teaspoonful of chopped eschalots into it with two glasses of white wine1 lay the sole into it and season with a little pepper and salt1 then cover it with some bechamel sauce 7,no4 #g71 and put it into a moderate oven for about twenty minutes or half an hour1 7but try whether it is done with a skewer17 brown it lightly with the salamander1 then take up the sole1 dish it without a napkin1 and make the sauce as follows3 put six spoonfuls of white sauce 7,no4 #g7 in the saut-pan with six ditto of milk1 let it boil four minutes1 keeping it stirred1 then add one dozen oysters blanched1 one dozen quenelles of whiting 7,no4 #abd71 one dozen mushrooms1 half a teaspoonful of essence of anchovies1 and four tablespoonfuls of cream1 with a little cayenne pepper and sugar2 pour the sauce over and round the fish1 pass the salamander again over it and garnish round with fried bread cut in small triangles4 ,the sauce may be passed though a tammie before the garniture is added if required4 ,fried smelts are frequently served as garniture around it4 ,no4 #beb4 ,sole au gratin4#e ,cut the fins off a fine fresh sole1 make an incision in the back1 then butter a saut-pan and put two teaspoonfuls of chopped onions in it with half a glass of white wine1 then lay in the sole1 cover it with a brown sauce 7,no4 #a71 and sprinkle some brown bread-crumbs over it1 with a few small pieces of butter2 then place it in a moderate oven twenty minutes or half an hour 7try when done as before71 take it out of the saut-pan and dish without a napkin2 then put four spoonfuls of stock and two of brown sauce in the saut-pan1 boil it five minutes1 keeping it stirred1 then add the juice of half a lemon1 a teaspoonful of chopped mushrooms1 one of chopped parsley1 one of essence of anchovies1 and a little sugar and cayenne pepper2 pour the sauce round the fish1 place it again in the oven for a quarter of an hour1 pass the salamander over it and serve very hot4 ,no4 #bec4 ,sole la ,poltaise4 ,trim a fine sole and make an incision down the back clearing the meat from the bone1 then melt two ounces of butter1 and mix with it a teaspoonful of chopped eschalots1 one of chopped mushrooms1 one of chopped parsley1 and a glass of sherry2 put the sole in a dish and pour the butter1 etc41 over it1 sprinkle a few bread crumbs on it and put it in the oven twenty minutes or half an hour2 when done pour a little anchovy sauce 7,no4 #gb7 over it1 and brown it lightly with the salamander4 ,no4 #bed4 ,sole la ,hollandaise4 ,plain boil a sole in salt and water and pour the sauce over it 7see ,turbot la ,hollandaise1 ,no4 #bjf74 ,no4 #bee4 ,sole aux fines herbes4 ,boil a sole as before 7if the sole is very fresh it may be put in boiling water1 but it is best to let it only simmer7 in salt and water1 and dish it without a napkin2 have ready the following sauce3 put in a stewpan six teaspoonfuls of chopped onions and a piece of butter1 fry the onions a light brown1 then add eight tablespoonfuls of brown sauce 7,no4 #a71 and let it boil at the corner of the stove ten minutes1 then add a teaspoonful of chopped mushrooms1 half ditto of chopped parsley1 one ditto of essence of anchovies1 and the juice of a quarter of a lemon2 pour it over the fish and serve4 ,this sauce must be rather thick but not too much so4 ,no4 #bef4 ,sole la ,matre d',htel4 ,boil the sole as above and dish it without a napkin2 then put four tablespoonfuls of melted butter1 and four ditto of bechamel sauce 7,no4 #g7 in a stewpan1 with four of broth1 when it boils add two ounces of fresh butter1 a teaspoonful of chopped parsley1 the juice of a lemon1 and a little pepper and salt2 pour the sauce over the fish and serve4 ,no4 #beg4 ,sole a l',italienne4 ,boil a sole as usual1 then have ready the following sauce3 put two teaspoonfuls of chopped eschalots in a stewpan with a very little salad oil1 fry them a few minutes1 but keep them quite white1 drain off the oil1 and add two tablespoonfuls of white wine1 ten ditto of white sauce 7,no4 #g71 four ditto of boiled milk1 and let it simmer ten minutes at the corner of the fire1 skim it well1 then add a teaspoonful of chopped mushrooms1 a little chopped parsley1 the juice of half a lemon1 and two tablespoonfuls of cream2 mix the whole well together1 season it a little more if required and pour it over the fish4 ,no4 #beh4 ,soles plain fried4 ,lard and oil together is much better to fry in than butter1 for the milk that remains in the butter is sure to burn2 the only way to use butter is to clarify it1 but that is very expensive1 lard by itself being as good as anything1 but be careful that it is clean and not burnt2 cut off the fins of the sole and dip it in flour1 then egg and bread-crumb it1 but do not put it in the lard unless it is quite hot1 which you may easily ascertain by throwing a drop of water in it2 if it is hot enough it will make a hissing noise2 allow the sole ten minutes to fry1 or less1 according to the size1 dish it upon a napkin1 garnish with parsley1 and serve shrimp sauce 7,no4 #gc7 in a boat4 ,observe the above receipt1 to fry all kinds of fish1 as eels1 smelts1 whitings1 flounders1 perch1 gudgeons1 c4 ,four pounds of lard would be sufficient1 and would do for several occasions4 ,no4 #bei4 ,sole la ,colbert4 ,make an incision in the back of a sole from the head nearly to the tail1 then break the bone in three pieces1 bread-crumb it and fry as before2 when done1 take out the pieces of bone and fill with the following3 lay two ounces of butter on a plate with half a teaspoonful of chopped parsley1 half ditto of chopped tarragon and chervil1 two ditto of lemon juice1 and a little pepper and salt2 put about three parts of it into the sole and mix the remainder with two tablespoonfuls of melted butter1 pour round the fish1 which is dished without a napkin2 put it in the oven a few minutes and serve very hot4 ,no4 #bfj4 ,sole la ,menire4 ,cut the fins off a sole and crimp it on each side by making incisions across it2 then rub half a tablespoonful of salt and chopped onions well into it1 dip it in flour and broil it over a slow fire2 then have ready four pats of butter mixed with the juice of a lemon and a little cayenne pepper2 rub it over the sole1 which is previously dished up without a napkin1 turn the sole over once or twice1 put it in the oven a minute and serve very hot4 ,no4 #bfa4 ,sole la ,crme d',anchois4 ,boil a sole as usual1 and dish it without a napkin2 have ready the following sauce3 put six spoonfuls of white sauce 7,no4 #g7 in a stewpan1 with four of white broth2 let it reduce a few minutes2 then add an ounce of anchovy butter1 and two spoonfuls of whipped cream2 mix it well1 and pour over the fish4 ,no4 #bfb4 ,filets de ,soles en matelote4 ,fillet two soles in the manner described 7see ,fillets of brill la juive1 ,no4 #bbe71 cut each fillet in halves1 flour and egg1 and bread-crumb them2 fry them of a nice colour in salad oil2 when done1 dish them on a border of mashed potatoes1 and fill the centre with a matelote sauce 7see ,fillets of brill en matelote1 ,no4 #bbf71 and serve very hot4 ,no4 #bfc4 ,filets de ,soles au gratin4 ,fillet two soles2 egg and bread-crumb1 and fry as above2 dish them on a thin border of mashed potatoes1 pour the following sauce over them1 and cover with bread-crumbs3 put twelve tablespoonfuls of brown sauce 7,no4 #a7 in a stewpan1 and when it boils add a tablespoonful of chopped mushrooms1 one do4 of ,harvey sauce1 and one do4 of essence of anchovies2 let it boil five minutes1 season with a little sugar2 add two yolks of eggs1 put it in the oven ten minutes1 pass the salamander over it1 and serve very hot4 ,no4 #bfd4 ,filets de ,soles la ,matre d',htel4 ,fillet a pair of soles as before 7but neither cut them or bread-crumb them71 rub an ounce of butter into a saut-pan1 then lay in the fillets1 the skin side downwards1 and sprinkle chopped parsley1 pepper1 salt1 and the juice of a lemon over them2 then place them over a slow fire2 turn them when about half done 7they must be kept quite white72 when done1 lay the fillets on a cloth1 cut them in halves slantingly1 and dish them round without a napkin2 then place them in a hot closet2 then put ten tablespoonfuls of melted butter1 and two do4 of white sauce 7,no4 #g7 into the same saut-pan1 with a little more lemon-juice and chopped parsley2 boil it two minutes2 then add two pats of butter1 a little sugar and salt1 and four tablespoonfuls of milk2 pour over the fillets1 and serve directly4 ,no4 #bfe4 ,filets de ,soles la ,hollandaise4 ,fillet two soles and lay them in a saut-pan1 well buttered1 sprinkle a little pepper1 salt1 and the juice of half a lemon over them2 place them on the fire1 and cook them quite white2 when done1 lay them on a cloth1 cut them in halves slantingly1 and dish them round2 when ready to serve1 pour some sauce ,hollandaise over them 7,no4 #ff74 ,no4 #bff4 ,filets de ,soles l',italienne4 ,fillet two soles1 and cook them as in the last2 dish them up in the same manner2 place them in the hot closet2 then put a teaspoonful of chopped eschalots in the saut-pan1 with two spoonfuls of white wine2 stir it over the fire a minute1 then add six tablespoonfuls of melted butter1 two of white sauce1 and four of white broth1 with a teaspoonful of chopped mushrooms1 half do4 chopped parsley1 a little lemon-juice1 and two spoonfuls of cream2 when ready to serve1 pour the sauce over the fish4 ,no4 #bfg4 ,filets de ,soles en ravigote4 ,fillet and dress the soles as for ,filet de soles l',italienne2 then put ten tablespoonfuls of white sauce 7,no4 #g71 and six of white broth in the saut-pan2 then mix half a teaspoonful of chopped parsley1 half do4 of chopped chervil1 and half do4 of chopped tarragon1 with two ounces of fresh butter1 a little pepper and salt1 and two teaspoonfuls of tarragon vinegar2 boil the sauce in the saut-pan three minutes1 keeping it stirred1 then add the butter thus prepared with it2 stir it over the fire another minute1 and when ready to serve1 pour it over the fillets4 ,no4 #bfh4 ,filets de ,sole la ,orlie4 ,fillet two soles and cut them in halves lengthwise1 then lay them in a basin with an onion cut in slices1 a little parsley1 thyme1 bay-leaf1 two wine-glasses of vinegar1 and a little pepper and salt2 let it remain thus two hours1 then dry them in a cloth2 flour1 egg1 and bread-crumb them1 and fry in oil2 dish them round without a napkin2 then put four tablespoonfuls of tomata sauce 7,no4 #cg7 in a stewpan1 with one of ,harvey sauce1 and two of good stock2 boil three minutes2 finish with a little sugar1 and pour it in the dish1 but not over the fish4 ,this sauce requires to be rather thin4 ,no4 #bfi4 ,filets de ,soles la ,rform4 ,fillet two soles1 beat each fillet flat2 have ready a dozen oysters1 blanched and chopped1 which mix with four tablespoonfuls of forcemeat of whitings 7,no4 #abd71 and a little chopped eschalots2 spread some on one fillet1 then cover another over it1 and so on till they are all done2 put a little oil in a saut-pan1 with a little chopped eschalots1 and a glass of white wine2 lay your fillets in1 season with a little pepper and salt1 and put them in a moderate oven until tender2 turn them over1 and cut each into large diamonds1 dress them round 7points upwards7 upon a dish1 and put them in the hot closet2 put ten tablespoonfuls of melted butter1 and six do4 of milk into the saut-pan2 place it over the fire1 and when it boils pass it through a tammie2 place it again on the fire1 boil it a few minutes1 add two pats of butter1 and stir it till quite smooth2 pour the sauce over the fillets1 sprinkle some gherkins and ham 7cut in strips half an inch long7 over1 and serve very hot4 ,no4 #bgj4 ,filets de ,soles aux ,hutres4 ,fillet and dress two soles as for ,filets de sole la ,hollandaise 7,no4 #bfe71 dish them round1 then put a dozen and a half of oysters lightly blanched in the saut-pan1 with ten tablespoonfuls of oyster sauce 7,no4 #fi71 and four do4 of milk2 boil five minutes1 season with a little cayenne pepper and salt1 if required1 and pour over the fillets4 ,no4 #bga4 ,cod-fish au naturel4 ,crimped cod1 like crimped salmon1 is preferable to the plain1 and is better cut in slices and cooked1 than to cook the whole fish2 to boil it well you should have the water boiling 7with one pound of salt to every six quarts of water72 when you put in the fish1 then draw it to the corner of the stove1 and let it simmer twenty minutes or half an hour2 when it is done1 the bone in the centre will leave with facility2 be careful you do not boil it too much1 for it would cause the fish to eat tough and stringy1 and observe in boiling cod that is not crimped1 to put more salt in the water1 it will make the fish eat firmer4 ,no4 #bgb4 ,cabillaud aux ,hutres4 ,boil your fish as above1 dress it on a napkin1 and garnish with some nice sprigs of double parsley1 and serve the oyster sauce 7,no4 #fi7 in a boat4 ,no4 #bgc4 ,cabillaud la ,bchamel4 ,boil two slices of cod as before1 dish them without a napkin1 and have ready the following sauce3 put nearly a quart of ,bechamel sauce 7,no4 #g7 in a stewpan1 with a quarter of a pint of white stock2 stir it over the fire1 to reduce ten minutes1 then add two teaspoonfuls of essence of anchovies1 a little cayenne pepper and sugar2 finish with a gill of whipped cream1 and pour over the fish4 ,no4 #bgd4 ,cabillaud la ,collgienne4 ,boil the fish as before1 and dish it without a napkin2 then have ready the following sauce3 put an ounce and a half of butter in a stewpan1 and mix two ounces of flour with it over the fire2 then add a quart of milk1 with two eschalots peeled1 an anchovy well washed1 a little salt and cayenne pepper2 let it boil fifteen minutes1 keeping it stirred1 and pass it through a tammie into a clean stewpan2 then add a pint of muscles 7that have been blanched and bearded71 two hard boiled eggs cut in dice1 and three teaspoonfuls of lemon-juice2 season rather high1 and when ready to serve pour over the fish4 ,no4 #bge4 ,cabillaud la ,noble ,dame4 ,boil two slices of cod as before1 dish them without a napkin1 and pour a good ,hollandaise sauce 7,no4 #ff7 over them2 then have ready two soles filleted1 each fillet cut in halves which egg and bread-crumb1 and fry 7of a light brown colour7 in oil2 dress them round the cod-fish to garnish it1 and sprinkle a few sprigs of chervil over it2 this dish is very good1 and looks exceedingly well if nicely done4 ,no4 #bgf4 ,stewed ,cod l',ecossaise4 ,put into a large stewpan four tablespoonfuls of chopped onions1 twenty do4 of melted butter1 two of ,harvey sauce1 two of essence of anchovies1 and one of ,chili vinegar2 put in two slices of cod1 start them over a sharp fire1 and1 when boiling1 place them to simmer for half an hour2 then turn them1 and let them simmer another quarter of an hour2 dress them on a dish1 without a napkin2 then put a little sugar in the stewpan1 and reduce the sauce till rather thick2 pour it over the fish1 and serve4 ,no4 #bgg4 ,cabillaud entier la ,bourgeoise4 ,procure a crimped cod-fish about ten pounds in weight1 cover it over with salt on a dish1 and let it remain six hours2 then put it in a fish-kettle1 and pour two gallons of boiling water over it2 let it simmer an hour very gently2 take it up1 drain it well1 and dish it without a napkin1 garnish with twenty very white young potatoes2 then put half a pound of fresh butter in a stewpan2 place it over the fire1 and when it is melted add a saltspoonful of salt1 a little white pepper1 the juice of a lemon1 and pour it over the fish4 ,no4 #bgh4 ,cabillaud la ,rachel4 ,salt a crimped cod as above1 then put it into a large baking dish1 with four tablespoonfuls of chopped onions1 and three glasses of ,madeira wine 7but previously fill the incisions of the fish with a forcemeat of cod's liver1 ,no4 #abf72 put it in a moderate oven1 and when half done1 take it out2 egg it over and bread-crumb1 then put it in the oven again2 it will require an hour and a quarter to bake2 when done1 dish it without a napkin1 and pour a ,beyrout sauce 7see ,saumon la ,beyrout1 ,no4 #bde7 over it without garniture4 ,no4 #bgi4 ,slices of ,cod la ,montefiore4 ,boil two slices of cod1 and let it get cold2 then cover them with forcemeat of cod's liver 7,no4 #abf71 egg and bread-crumb them1 put them in the oven half an hour1 and brown them lightly with the salamander2 dish them without a napkin1 and pour anchovy sauce 7,no4 #gb7 round them4 ,no4 #bhj4 ,cabillaud la ,crme 7gratin47 ,see ,turbot1 7,no4 #baa47 ,no4 #bha4 ,cabillaud la ,provenale4 ,see ,turbot au gratin la ,provenale 7,no4 #bae74 ,no4 #bhb4 ,cabillaud la ,juive4 ,put four tablespoonfuls of chopped onions1 and two do4 of salad oil in a stewpan2 pass them over a fire five minutes2 then add twenty tablespoonfuls of melted butter1 two do4 of ,harvey sauce1 two do4 of essence of anchovies1 and two of ,chili vinegar2 lay in two slices of cod1 and proceed as for stewed cod l',ecossaise2 reduce the sauce1 and pour over them2 garnish with quenelles of cod's liver 7,no4 #abf71 and onions sliced and boiled4 ,no4 #bhc4 ,cabillaud la ,hollandaise4 ,boil the fish1 dress it without a napkin1 pour a sauce ,hollandaise 7,no4 #ff7 over1 and sprinkle some chopped parsley upon it4 ,no4 #bhd4 ,salt ,fish4 ,choose the fish with a black skin1 and be particular in soaking it well2 to boil1 put it in a fish-kettle with plenty of cold water1 place it over the fire1 and the moment it boils take it off1 put the cover on the kettle and let it simmer a few minutes1 but if it boils the fish would be hard and thready1 when done dish it on a napkin1 garnish with plain boiled parsnips and parsley1 and serve egg sauce 7,no4 #gf7 in a boat4 ,no4 #bhe4 ,salt ,cod la ,matre d',htel4 ,boil a nice square piece of fish as above directed1 dish it without a napkin1 and have ready the following sauce3 put twenty tablespoonfuls of melted butter in a stewpan1 and when it boils add a quarter of a pound of matre d'htel butter 7,no4 #gi71 stir it till it becomes smooth1 and pour the sauce over4 ,no4 #bhf4 ,salt ,fish la ,bourgmestre4 ,boil a square piece of fish as above1 dish it without a napkin1 then melt a quarter of a pound of fresh butter in a stewpan over the fire1 and when half melted add a little pepper1 a little scraped garlic1 the juice of half a lemon1 and when very hot four hard-boiled eggs cut in slices1 pour over the fish4 ,no4 #bhg4 ,red ,mullets l',italienne4 ,of all fish this is one of the most recherch when in good order1 it is of a nice red colour1 and the eyes look very bright4 ,make a paper box the length of the fish1 then oil the box and lay in the fish1 season it with a little pepper1 salt1 chopped parsley1 and lemon juice1 and pour two tablespoonfuls of white sauce 7,no4 #g7 over each1 then put it or them1 7if more than one7 in a moderate oven and bake twenty minutes or half an hour1 according to the size1 and when done1 slightly brown them with the salamander2 serve them in the paper boxes with an ,italian sauce 7,no4 #ca7 poured over them4 ,no4 #bhh4 ,red ,mullets la ,vnitienne4 ,put into a deep saut-pan a tablespoonful of chopped eschalots1 one ditto of chopped parsley1 one ditto of chopped tarragon1 one of chopped mushrooms1 two of salad oil1 and four of sherry2 then lay in four nice mullets1 7well cleaned71 season with a little pepper and salt1 cover them with a sheet of white paper1 and place them in a slow oven for an hour1 turn them over and dress them in a dish without a napkin2 then put twelve tablespoonfuls of brown sauce 7,no4 #a71 with one of essence of anchovy1 and a little sugar1 boil it about ten minutes and pour over the fish4 ,no4 #bhi4 ,red ,mullets la ,ravigote4 ,put the mullets in boxes and dress as for ,italienne1 but make the sauce thus3 place a quarter of a pound of fresh butter on a plate with a tablespoonful of chopped tarragon1 one ditto of chopped chervil1 one ditto of lemon juice1 and a little pepper1 salt1 and sugar1 mix all well together2 have ten tablespoonfuls of white sauce 7,no4 #g7 boiling in a stewpan1 and throw the other ingredients into it1 stir it over the fire till quite smooth1 and pour over your mullets in the paper boxes4 ,if too thick add a little milk4 ,no4 #bij4 ,fillets of ,mullets la ,montesquieu4 ,take four fish and fillet them by passing the knife from the back of the head to the tail1 keeping close to the bone1 then cut each fillet in halves1 then rub a quarter of a pound of butter on the bottom of a deep saut-pan and lay in the fillets2 season with a little pepper1 salt1 chopped parsley1 the juice of a lemon1 and a glass of sherry2 place them over a brisk fire five minutes1 then turn them gently and place them again on the fire for five minutes1 dress them round on a border of mashed potatoes1 but be careful not to break them1 as they are very delicate2 put ten spoonfuls of melted butter in the saut-pan1 with four of milk1 and a little sugar and salt2 set it over the fire1 boil it three minutes1 keeping it stirred1 and then pour over the fillets4 ,no4 #bia4 ,fillets of ,mullets l',italienne4 ,take four fish1 fillet and dress as above1 serve an ,italian sauce 7,no4 #ca7 over them4 ,no4 #bib4 ,fillets of ,mullets la ,vnitienne4 ,fillet and dress the fillets as above1 and sauce as for mullet la ,vnitienne 7,no4 #bhh47 ,no4 #bic4 ,fillets of ,mullets sauce ,ravigote4 ,fillet and dress the fish as before1 with the exception of the sherry and sauce1 as for mullets la ,ravigote4 ,no4 #bid4 ,fillets of ,mullets la ,mazarine4 ,fillet and dress the fish as in the last1 and pour a sauce ,mazarine1 7see turbot la ,mazarine1 ,no4 #bjg7 over them4 ,no4 #bie4 ,whitings1 to fry them4 ,every person knows the delicacy of this fish1 and its lightness as food1 especially invalids2 it is generally well received at all tables3 to fry them well1 dry them in a cloth1 then throw them in flour1 egg and bread-crumb1 fry them in hot lard1 observing the directions for frying soles2 serve them on a napkin with shrimp sauce in a boat1 and garnish with parsley4 ,no4 #bif4 ,whiting au gratin4 ,have the whitings skinned1 with their tails turned into their mouths2 butter a saut-pan and put in the whitings1 with a tablespoonful of chopped onions and four tablespoonfuls of brown sauce 7,no4 #a7 over each2 sprinkle bread crumbs over them1 and a little clarified butter1 and put them in a moderate oven half an hour2 take them out and dress them on a dish without a napkin2 then put twelve tablespoonfuls more brown sauce into the saut-pan1 with a teaspoonful of chopped mushrooms1 one ditto chopped parsley1 one ditto essence of anchovy1 a little pepper1 salt1 and sugar1 boil ten minutes1 pour round the fish1 and pass the salamander over them4 7,see note to ,no4 #beb47 ,no4 #big4 ,whitings broiled4 ,have the fish skinned and curled round1 flour it1 and lay it on the gridiron over a moderate fire2 it will take about twenty minutes2 dish it on a napkin1 garnish with parsley1 and serve plain melted butter in a boat4 ,season when near done4 ,no4 #bih4 ,whitings broiled la ,matre d',htel4 ,broil the fish as above1 dish them without a napkin1 have six tablespoonfuls of melted butter in a stewpan1 put it to boil1 then add two ounces of matre d'htel butter 7,no4 #gi71 stir it till it is melted1 but do not let it boil1 and pour over the fish4 ,no4 #bii4 ,fillets of ,whitings fried4 ,take the fillets of six small whitings which have not been skinned1 dip them in flour1 egg1 and bread-crumb them1 and fry in very hot lard2 garnish with fried parsley1 and serve with sauce ,hollandaise 7,no4 #ff7 in a boat4 ,no4 #cjj4 ,fillets of ,whitings la ,hollandaise4 ,fillet six whitings as above1 cut them in halves1 then butter a saut-pan1 and lay in the fillets skin side downwards2 season with a little pepper1 salt1 and lemon juice1 place them over a slow fire five minutes1 turn them and place them again on the fire2 when done1 dish them round on a dish1 and pour some sauce ,hollandaise 7,no4 #ff7 over them4 ,no4 #cja4 ,fillets of ,whitings l',italienne4 ,fillet and dress the fish as in the last1 adding chopped parsley to the seasoning1 and make the sauce as for ,filets de soles l',italienne 7,no4 #bff74 ,no4 #cjb4 ,whiting l',huile4 ,fry the whiting in very hot salad oil1 instead of lard1 of a very light brown colour2 dish it on a napkin1 garnish with fried parsley1 and serve shrimp sauce in a boat4 ,no4 #cjc4 ,mackerel4 ,the mackerel is a useful fish1 and makes its appearance upon the tables of all classes2 for whilst its delicious flavour makes it a favourite of the rich1 its cheapness frequently renders it economical food for the poor4 ,to plain boil them put them in boiling salt and water1 let them simmer twenty minutes or half an hour1 according to the size2 dish on a napkin1 garnish with parsley1 and serve fennel sauce 7,no4 #ge7 in a boat4 ,no4 #cjd4 ,mackerel la ,matre d',htel4 ,cut a mackerel up the back close to the bone1 season it with pepper and salt1 7a little cayenne if approved17 butter the skin well1 and lay it on the gridiron2 it will take about twenty minutes over a moderate fire to broil2 when it is done have ready a quarter of a pound of matre d'htel butter 7,no4 #gi71 place the mackerel on a dish without a napkin1 put half the butter in the incision at the back1 and spread the rest over it2 place it in the oven a few minutes and serve very hot4 ,no4 #cje4 ,fillets of ,mackerel la ,dumas4 ,fillet your mackerel as you would whitings by passing the knife down the back bone1 lay your fillets in a buttered saut-pan1 7the skin side upwards71 with two tablespoonfuls of oil1 two of port wine1 and season with a little pepper and salt2 place them over a sharp fire ten minutes1 then turn them and place them over again five minutes longer1 or till they are done1 take them out1 cut each fillet in halves1 and dish them round on a dish without a napkin2 then put twelve tablespoonfuls of brown sauce 7,no4 #a7 into the saut-pan1 let it boil five minutes1 then add a teaspoonful of chopped mushrooms1 half ditto of chopped parsley1 a little lemon juice1 and a small quantity of sugar2 chop the roe of the mackerel and put in the sauce1 let it simmer five minutes1 pour it over the fillets1 cover them lightly with bread-crumbs1 brown lightly with the salamander and serve very hot4 ,the sauce must not be too thick4 ,no4 #cjf4 ,mackerel au beurre noir4 ,open your mackerel at the back1 season with pepper and salt1 butter all over1 and lay quite flat on the gridiron1 broil it about a quarter of an hour over a moderate fire1 and place it in a dish without a napkin1 then put half a pound of butter in a stewpan1 place it over a sharp fire till it becomes black1 7but not burnt17 throw in half a handful of picked parsley1 fry it crisp1 and pour it over the fish1 then put four tablespoonfuls of common vinegar into the stewpan1 boil it half a minute1 season with pepper and salt1 and pour likewise over the fish1 put it in the oven five minutes and serve very hot4 ,no4 #cjg4 ,fillets of ,mackerel la ,venitienne4 ,fillet your mackerel and cut each fillet in halves1 butter a saut-pan and lay them in skin-side downwards2 season with a little pepper1 salt1 and chopped eschalots2 place them on a slow fire five minutes1 then turn them1 and place them again on the fire ten minutes longer1 but keep them quite white2 dress them on a dish without a napkin in the form of a star2 put ten tablespoonfuls of brown sauce 7,no4 #a7 in the saut-pan1 with half a teaspoonful of chopped tarragon and chervil1 half ditto of chopped truffles1 and a tablespoonful of port wine2 let it boil a few minutes1 pour over the fillets and serve4 ,no4 #cjh4 ,dublin ,bay ,haddock la bonne ,femme4 ,this fish used to be very difficult to procure fresh in ,london1 but the rapidity of steam conveyance by sea and land1 brings it almost alive into the ,london markets4 ,i must highly recommend this both for its firmness and its lightness2 it is usually cooked in one of the two following ways1 but it may be plain boiled and served with shrimp1 matre d'htel1 ,hollandaise1 or any other sauces3 cut four or five incisions on each side of a ,dublin ,bay haddock1 about an inch deep1 put it in a deep dish and cover it well with salt1 let it remain so about twelve hours1 then put it in boiling water and let it simmer thirty or forty minutes1 7if the fish weighs six or seven pounds17 dish it on a napkin1 garnish with parsnips plain boiled1 and parsley1 and serve egg sauce 7,no4 #gf7 in a boat4 ,no4 #cji4 ,dublin ,bay ,haddock1 baked4 ,fill the belly of the fish with stuffing 7,no4 #abg71 sew it up with packthread1 and truss it with its tail in its mouth2 rub a quarter of a pound of butter over it1 set it on a baking sheet1 put it in a warmish oven and bake it three quarters of an hour2 when done1 dress it on a dish without a napkin1 and pour a ,beyrout sauce round it--7for sauce1 see ,no4 #fd74 ,no4 #caj4 ,common ,haddock1 plain4 ,this is a very serviceable1 light1 wholesome fish1 and may be obtained like soles or whitings1 at any time of the year2 to dress them plain put them in boiling water well salted1 and let them simmer about twenty minutes1 7or according to the size17 dress on a napkin and serve shrimp sauce in a boat4 ,no4 #caa4 ,haddock la ,matre d',htel4 ,cut the fish open at the back on each side of the bone1 season it with pepper and salt1 dip it in flour1 and lay it on a gridiron over a moderate fire1 turning it very carefully2 it will take about twenty minutes to cook1 dress it on a dish without a napkin2 then have ready a quarter of a pound of matre d'htel butter 7,no4 #fi71 put half of it in the back of the fish1 and put the fish in the oven1 put the remainder of the butter in the stewpan with six tablespoonfuls of rather thin melted butter2 when quite hot pour it round the fish and serve4 ,no4 #cab4 ,haddock la ,walter ,scott4 ,put two tablespoonfuls of chopped onions1 one ditto of ,harvey sauce1 one ditto of catsup1 one ditto of sherry1 and twenty ditto of melted butter into a middling-sized stewpan1 place it over the fire and let it boil fifteen minutes1 keeping it stirred1 then have ready a good sized haddock1 cut it in four pieces1 put it into the stewpan with the sauce1 place it over a slow fire for twenty minutes1 or longer if necessary1 when done1 dress it on a dish without a napkin2 reduce the sauce a little more if required1 then add a little sugar and essence of anchovy1 pour it over the fish and serve4 ,no4 #cac4 ,fillets of ,haddock la ,st4 ,paul4 ,fillet your fish the same as a whiting1 dip the fillets in flour1 egg1 and bread-crumb1 and fry in hot lard1 or oil1 in a saut-pan1 dress them on a napkin1 garnish with fried watercress1 and serve with two ounces of anchovy butter melted1 but not boiled1 in a boat4 ,no4 #cad4 ,fillets of ,haddock la ,hollandaise4 ,fillet your fish as above1 and proceed as for fillets of whiting la ,hollandaise 7see ,no4 #cjj74 ,no4 #cae4 ,gurnet and ,pipers4 ,though this fish is not much appreciated1 ,i must say it is deserving of more repute than it possesses in the opinion of epicures1 for when fresh and well dressed it deserves to rank as one of the first of the second-class fishes2 to dress it plain it is put in boiling water1 and simmered twenty or thirty minutes or more1 according to the size2 dress it on a napkin1 garnish with parsley1 and serve anchovy sauce in a boat4 ,no4 #caf4 ,roast ,gurnet4 ,fill the belly of the fish with stuffing 7,no4 #abg71 sew it up with packthread1 and truss the fish with its tail in its mouth1 butter a saut-pan1 and put two tablespoonfuls of chopped eschalots and a glass of sherry into it1 egg the fish with a paste brush1 bread-crumb1 and lay a few pieces of butter upon it2 then put it in the saut-pan1 and place it in the oven half an hour1 or more if required2 when done1 dish it without a napkin1 first drawing out the packthread1 then put twelve tablespoonfuls of brown sauce 7,no4 #a7 in the saut-pan1 with four ditto of broth1 a quarter ditto of sugar1 and a half ditto of essence of anchovy2 boil it five minutes1 pour it round the fish1 pass the salamander over it and serve4 ,no4 #cag4 ,fillets of ,gurnets en matelote4 ,skin and fillet four small gurnets 7in the same manner as you would whitings71 cut each fillet in halves1 egg and bread-crumb1 and fry them in oil in a saut-pan2 dress them on a border of mashed potatoes1 and serve a sauce matelote 7,no4 #bfb7 in the centre4 ,no4 #cah4 ,fillets of ,gurnets la ,matre d',htel4 ,skin and fillet the fish as above1 then butter a saut-pan and lay the fillets in it1 season with a little pepper1 salt1 chopped parsley1 and lemon juice2 place them on a slow fire five minutes1 turn them and put them again on the fire till done1 dress them round on a dish without a napkin1 and finish the sauce as for fillets of soles la matre d'htel 7,no4 #bfd71 and pour over the fillets4 ,no4 #cai4 ,fillets of ,gurnets l',italienne4 ,skin1 fillet1 cook1 and dress the fish as before for sauce1 7see fillets of soles la ,italienne1 ,no4 #bff47 ,no4 #cbj4 ,herrings broiled1 sauce ,digon4 ,these fish are fresh when the eyes look bright1 the gills red1 and the scales glossy2 the delicacy of these fish prevent them being dressed in any other way than broiled or boiled1 they may certainly be bread-crumbed and fried1 but very few persons like them2 they are best in the following way3 wipe them well and cut three incisions on each side1 dip them in flour1 and broil them over a moderate fire2 when done1 sprinkle a little salt over them1 dish them on a napkin1 garnish with parsley1 and serve the following sauce in a boat3 put eight tablespoonfuls of melted butter in a stewpan1 with two ditto of ,french mustard1 two pats of butter1 and a little pepper and salt1 when boiling and the pats are melted1 pour the sauce into the boat and serve4 ,no4 #cba4 ,herrings plain boiled4 ,put two quarts of water to boil 7in a stewpan71 with half a pound of salt2 when boiling put in six or eight herrings1 stand them on the corner of the fire to simmer for a quarter of an hour1 take them up1 dish them on a napkin1 and serve shrimp1 anchovy1 or sauce ,hollandaise in a boat2 these fish require to be served the moment they are dressed1 or they become heavy and indigestible4 ,no4 #cbb4 ,boiled ,herrings la ,crme4 ,boil the herrings as above1 and dish them without a napkin2 have ready the following sauce3 put six tablespoonfuls of the best cream in a stewpan1 with a little pepper and salt1 and when nearly boiling add two ounces of fresh butter and the juice of half a lemon2 stir it quick and pour over the fish4 ,no4 #cbc4 ,skate plain boiled4 ,this fish with some persons is a great favourite2 it is usually crimped1 cut in slices1 and rolled round1 but very seldom dressed whole2 to boil it put in salt and water as usual when the water boils1 and let it simmer twenty minutes1 then take it up1 dish it on a napkin1 garnish with parsley1 and serve with anchovy sauce in a boat4 ,no4 #cbd4 ,skate au ,beurre noir4 ,boil the skate as above1 drain it well1 and dish it without a napkin2 put half a pound of butter in a stewpan and set it on the fire till it gets quite black1 then fry half a handful of parsley 7that has been well washed and picked7 in it quite crisp1 and pour over the fish1 then put five tablespoonfuls of vinegar1 with a little pepper and salt1 into the same stewpan1 boil it a minute1 pour over the fish1 put it in the oven five minutes and serve very hot4 ,no4 #cbe4 ,skate la ,matre d',htel4 ,boil the fish as previously1 dish it up without a napkin1 then put twelve tablespoonfuls of white sauce 7,no4 #g7 in a stewpan1 and when it boils add a quarter of a pound of matre d'htel butter 7,no4 #gi7 to it2 stir it till the butter is melted and pour over the fish4 ,no4 #cbf4 ,smelts1 to fry them4 ,select these fishes very fresh1 they being so very delicate they must not be kept more than one day in summer or two in winter2 their appearance when fresh is very silvery1 the eyes are very bright1 and they smell like violets or cucumbers1 but if the belly looks at all black they are not fresh1 and consequently not wholesome2 the most common method of dressing them is to fry them2 dry them well in a cloth1 and dip them in flour2 then have half an ounce of butter melted in a stewpan1 into which break the yolks of two eggs1 with which wash the smelts over with a paste brush1 dip them in bread-crumbs1 fry in very hot lard1 dress them on a napkin1 garnish with parsley1 and serve with shrimp sauce in a boat4 ,no4 #cbg4 ,smelts la ,juive4 ,egg and bread-crumb the fish as before1 fry in salad oil 7very hot71 dress them on a napkin1 garnish with parsley1 and serve without sauce4 ,no4 #cbh4 ,smelts la ,boulangre4 ,dry the fish in a napkin1 dip them in very thick cream1 and immediately afterwards in flour1 so that it forms a paste round them2 fry them in very white hot lard1 dress them on a napkin1 garnish with parsley1 and serve without sauce4 ,no4 #cbi4 ,atelettes ,eperlans la ,menagre ,put ten smelts upon a silver skewer1 dry them in flour1 then oil your gridiron and lay the fish upon it1 broil them ten minutes over a clear fire1 dress them on a dish without a napkin1 and pour some butter clarified1 with a little pepper1 salt1 and lemon-juice1 over them4 ,in ,france these fishes are served for second course in the following way3 have four small silver skewers1 7atelettes17 and run them through the eyes of the fish1 egg and bread-crumb them1 and fry in very hot lard five minutes2 serve them on a napkin without any sauce2 they take the place of a roast4 ,no4 #ccj4 ,buisson d',eperlans4 ,truss the fishes by putting their tails into their mouths1 season them with pepper and salt1 egg and bread-crumb and fry them in very hot lard1 dress them on a napkin pyramidically1 garnish with fried parsley1 and serve plain melted butter in a boat4 ,no4 #cca4 ,flounders1 ,water ,souchet4 ,put a pint of water into a deep saut-pan1 with half a tablespoonful of salt1 and a little pepper1 and forty small sprigs of parsley2 when nearly boiling have ready six small flounders1 7cut in halves in a slanting direction71 and put them into the saut-pan1 let them simmer about twelve minutes1 take them up and dress them on a dish without a napkin2 then add a little sugar to the liquor they were boiled in1 reduce it five minutes1 and pour over the fish2 half broth may be used with half a pint of water instead of a pint4 ,no4 #ccb4 ,flounders la ,greenwich4 ,dry them on a cloth1 then dip the white part of them in yolks of eggs1 then in flour and bread-crumbs mixed together1 fry them in hot lard1 dress them on a napkin1 with fried parsley in the middle2 serve anchovy sauce in a boat2 six small fish are enough for this dish4 ,no4 #ccc4 ,flounders plain fried4 ,dry them1 dip in flour1 egg1 and bread-crumb1 and fry them in hot lard2 dress them on a napkin1 garnished with parsley1 and serve shrimp sauce 7,no4 #gc7 in a boat4 ,no4 #ccd4 ,flounders broiled4 ,dry them and dip them in flour1 put them on a gridiron over a moderate fire1 when done dress them on a napkin1 and serve shrimp sauce in a boat4 ,no4 #cce4 ,plaice4 ,may be dressed like soles1 7au gratin17 but the usual way is to boil or fry1 and serve on a napkin with anchovy sauce in a boat4 ,it is a watery fish and seldom admitted in the kitchens of the wealthy4 ,no4 #ccf4 ,whitebait4 ,this very delicate little fish is cooked in the most simple manner2 dry them in a couple of cloths1 shake the cloths at the corner1 but do not touch the fish with your hands2 then have ready an equal quantity of bread-crumbs and flour on a dish1 throw the fish into it1 toss them lightly over with the hands1 take them out immediately1 put them in a wire basket1 and fry them in very hot lard2 one minute will cook them2 turn them out on to a cloth1 sprinkle a little salt over them1 dish them on a napkin and serve very hot4 ,these ,liliputian fishes never can be had at home in the perfection you get them at ,greenwich or ,blackwall1 where they are obtained as soon as caught1 and dressed by persons in constant practice4 ,no4 #ccg4 ,sturgeon4 ,the flesh of this fish is or ought to be absolutely white2 if red1 nothing can be done with it2 though this fish is much in vogue in ,france1 in ,england it is thought nothing of1 for which reason ,i shall only give two receipts how to dress it2 no fish requires so much cooking2 to dress it plain it is merely boiled in salt and water1 a pound of the fish requiring half an hour1 dish on a napkin1 garnish with parsley1 and serve anchovy sauce in a boat4 ,it is cut in slices an inch in thickness to boil4 ,no4 #cch4 ,sturgeon la ,chancelire4 ,procure two pieces of middling-sized fish about five inches in thickness1 then prepare the following marinade3 put two onions1 one carrot1 one turnip1 six eschalots1 four bay-leaves 7cut up very small17 six cloves1 two blades of mace1 and two tablespoonfuls of oil1 in a stewpan1 pass it over the fire ten minutes1 keeping it stirred1 then add four wineglassfuls of vinegar1 four of sherry1 and three pints of broth2 boil altogether twenty minutes1 then lay in the fish1 cover the stewpan1 and put it in a slow oven for four hours2 let it remain in the stock till ready to serve1 dish it without a napkin1 and have ready the following sauce3 put twenty tablespoonfuls of thick white sauce 7,no4 #g7 in a stewpan with twenty of the stock the fish was cooked in1 let it reduce to two thirds1 then pass it through a tammie into another stewpan1 and add twenty blanched muscles1 twenty olives1 twenty mushrooms1 two spoonfuls of essence of anchovies1 half a one of sugar1 and a little cayenne2 when hot pour over the fish4 ,the fish dressed this way may be served with matelote1 matre d'htel1 or ,mazarine sauce4 ,,of ,,shell ,,fish4 ,no4 #cci4 ,lobsters4 ,the middling-sized ones are preferable to the very large ones2 the meat is more delicate2 plain boiling in salt and water is all they require1 or sea water if it can be obtained2 though the dressing of this fish is so very simple you very seldom meet with them boiled to perfection2 often they are over done1 then they have lost their succulence1 and eat tough and thready2 but if1 on the contrary1 they are under done1 they are very unwholesome and unpalateable2 to avoid this mistake ,i will here give the proper time to boil them2 put a lobster weighing one pound into boiling water and let it boil a quarter of an hour2 if the lobster weighs two pounds it will require half an hour1 and so on in proportion2 this is one of the most useful shell fish employed in cooking1 as may be seen by the different receipts for fish4 ,no4 #cdj4 ,crabs4 ,this is also a very delicate fish2 it is boiled in the same manner as a lobster1 only allowing five minutes longer to each pound1 but small ones are useless2 they are usually eaten cold with oil and vinegar2 to send them to table1 dress the meat in the back shell by mixing the soft part with a few bread-crumbs1 seasoning it with a little pepper and salt1 and putting it in the centre of the shell2 then pick the flesh from the large claw with a fork1 and filling up the two ends1 separating it from the other with some red spawn1 place it upon a dish1 surround it with the small claws in a circle1 and garnish with parsley4 ,no4 #cda4 ,muscles4 ,though very little in use1 the flavour of this fish is very delicious in many sauces2 many people are afraid to eat them1 but with care there is not the slightest danger if prepared in the following manner3 wash them well in several waters1 and be particular in taking off all the threads that hang to the joints of the shell1 put them in a stewpan with two onions 7sliced71 four cloves1 two bay-leaves1 and a handful of parsley2 set them on a brisk fire and cover them over1 toss them over now and then1 and when they open of themselves they are done2 turn them out of the stewpan1 lift off the top shells and take out the fish1 beard them and be particular that no small crabs remain in them 7as they are supposed to be the unwholesome part71 put them in a basin1 strain their own liquor over them1 and put them by for use4 ,in ,july and ,august these fish may be omitted4 ,no4 #cdb4 ,oysters4 ,the ,english green oysters are the best that are known2 the latter end of ,august is about the time an epicure would begin to eat them2 the small ones are the best for table1 and the large ones for culinary purposes2 to blanch them open them with care1 and put them in a stewpan with their own liquor2 let them set1 but they must not boil2 beard them1 strain their own liquor over them in a basin1 put them by and use where described4 ,no4 #cdc4 ,pike roasted4 ,this fish in ,france is found daily upon the tables of the first epicures1 but the quality of this fish there appears much more delicate than here4 ,but perhaps the reason of its being more in vogue there is1 that other fish are more scarce2 not being so much in use here1 7that is1 in ,london17 but in the country1 where gentlemen have sport in catching them1 they are much more thought of1 and to them1 perhaps1 the following receipts may be the most valuable4 ,to dress it plain it is usually baked1 as follows3 having well cleaned the fish stuff it with the stuffing for fish 7,no4 #abg71 and sew the belly up with packthread2 butter a saut-pan1 put the fish into it and place it in the oven for an hour or more1 according to the size of it2 when done dish it without a napkin and pour anchovy sauce round it2 this fish1 previous to its being baked1 must be trussed with its tail in its mouth1 four incisions cut on each side1 and well buttered over4 ,no4 #cdd4 ,pike la ,chambord4 ,the large fish are the only ones fit for this dish 7which is much thought of in ,france74 ,have the fish well cleaned1 and lard it in a square on one side with bacon1 put it in a fish-kettle1 the larded side upwards1 and prepare the following marinade3 slice four onions1 one carrot1 and one turnip1 and put them in a stewpan with six bay-leaves1 six cloves1 two blades of mace1 a little thyme1 basil1 a bunch of parsley1 half a pound of lean ham1 and half a pound of butter2 pass it over a slow fire twenty minutes1 keeping it stirred2 then add half a bottle of ,madeira wine1 a wineglassful of vinegar1 and six quarts of broth2 boil altogether an hour1 then pass it through a sieve and pour the liquor into the kettle over the fish2 set the fish on the fire to stew for an hour or more1 according to the size1 but take care the marinade does not cover the fish1 moisten the larded part now and then with the stock1 and put some burning charcoal on the lid of the kettle2 when done glaze it lightly1 dish it without a napkin1 and have ready the following sauce3 put a pint of the stock your fish was stewed in 7having previously taken off all the fat7 into a stewpan1 with two glasses of ,madeira wine1 reduce it to half1 then add two quarts of brown sauce 7,no4 #a71 keep it stirred over the fire till the sauce adheres to the back of the wooden spoon1 then add the roes of four carp or mackarel 7cut in large pieces1 but be careful not to break them71 twenty heads of very white mushrooms1 twenty cockscombs1 twelve large quenelles of whiting 7,no4 #abd71 and finish with a tablespoonful of essence of anchovies and half a one of sugar1 pour the sauce round the fish1 arranging the garniture with taste1 add twelve crawfish to the garniture1 having previously taken off all the small claws2 serve very hot4 ,this dish ,i dare say will be but seldom made in this country1 on account of its complication1 but ,i thought proper to give it on account of the high estimation in which it is held in ,france2 ,i must however observe that ,i have omitted some of the garniture which would make it still more expensive1 and if there should be any difficulty in getting what remains1 the sauce is very good without4 ,no4 #cde4 ,pike en matelote4 ,stuff and bake the fish as before2 when done1 dress it without a napkin1 and pour a sauce matelote 7see ,saumon en matelote marinire1 ,no4 #bci7 in the middle and round the fish1 and serve very hot4 ,or the fish may be stewed as in the last4 ,no4 #cdf4 ,pike la ,hollandaise4 ,boil the fish in salt and water1 in the same manner as cod-fish2 drain it well1 dish it without a napkin1 pour a sauce ,hollandaise over it4 7,for sauce1 see ,turbot la ,hollandaise1 ,no4 #bjf47 ,no4 #cdg4 ,small ,pike la ,meunire4 ,crimp a small pike1 it must not weigh more than two pounds1 but smaller if you can get it1 and proceed exactly as for ,sole la meunire 7,no4 #bfj71 but allow it more time4 ,no4 #cdh4 ,pike with caper sauce4 ,boil the fish as before1 and have ready caper sauce made as follows3 put fifteen tablespoonfuls of melted butter in a stewpan1 and when it boils add a quarter of a pound of fresh butter2 when it melts1 add two tablespoonfuls of liaison 7,no4 #aai72 let it remain on the fire to thicken1 but do not let it boil2 moisten with a little milk if required1 then add two tablespoonfuls of capers1 and pour over the fish4 ,no4 #cdi4 ,pike la ,matre d',htel4 ,boil the fish as usual1 and dish it without a napkin2 then put twelve tablespoonfuls of melted butter in a stewpan2 and when it is upon the point of boiling1 add a quarter of a pound of matre d'htel butter1 and when it melts pour over and round the fish2 serve very hot4 ,no4 #cej4 ,pike l',egyptienne4 ,cut two onions1 two turnips1 one carrot1 one head of celery1 and one leek into slices2 put them into a large stewpan with some parsley1 thyme1 bay-leaves1 and a pint of port wine2 then have your fish ready trussed1 with its tail in its mouth2 put it into the stewpan1 with the vegetables2 add three pints of broth1 and set it on a slow fire to stew1 with some live charcoal upon the lid2 try1 when done1 by running the knife close in to the back bone2 if the meat detaches easily1 it is done2 take it out1 and place on a baking sheet2 dry it with a cloth1 then egg and bread-crumb it2 put it in the oven1 and salamander it a light brown2 then put twenty tablespoonfuls of white sauce 7,no4 #g7 in a stewpan1 with eight of milk1 and reduce it five minutes2 then add four gherkins1 the whites of four hard-boiled eggs1 and two truffles1 cut in very small dice2 finish with two tablespoonfuls of essence of anchovies1 the juice of half a lemon1 and four pats of butter2 dress the fish without a napkin1 and sauce over4 ,no4 #cea4 ,fillets of ,pike la ,matre d',htel4 ,fillet three small pike and dress them in the manner described in ,fillets of mackerel la ,vnitienne 7,no4 #cjg72 dress them round on a dish without a napkin1 and sauce over with the same sauce as ,pike la matre d'htel4 ,no4 #ceb4 ,fillets of ,pike en matelote4 ,if for a dinner for twelve1 fillet four small pike2 egg and bread-crumb1 and fry in oil2 dish them round on a border of mashed potatoes 7previously cutting each fillet in halves7 and serve sauce matelote 7,no4 #fb7 in the centre4 ,no4 #cec4 ,fillets of ,pike la ,meunire4 ,fillet four pike as above1 cut each fillet in halves1 rub some chopped eschalot into them1 dip them in flour1 broil them2 when done1 sauce as for ,sole la meunire 7,no4 #bfj74 ,observe1 if you happen to live in the country where pike is plentiful1 you may dish the fillets in as many ways as soles or any other fish2 but ,i have omitted giving them here1 thinking it useless to fill a useful book with so many repetitions2 we have several ways of dressing pike to be eaten cold in ,france1 which ,i have also omitted1 as they would be quite useless in this country4 ,no4 #ced4 ,carp en matelote4 ,have your fish ready cleaned1 and make four or five incisions on each side2 then put two sliced onions1 three sprigs of thyme and parsley1 and half a pint of port wine in a stewpan1 or small fish-kettle2 season the fish with pepper and salt1 lay it in the stewpan1 add four pints of broth1 and place it on a slow fire to stew for an hour 7which will be sufficient for a fish of five pounds weight71 or more in proportion to the size2 when done1 dress it on a dish1 without a napkin2 drain it well1 and serve a matelote sauce 7,no4 #fb7 over it1 only use some of the stock from the fish 7having previously taken off all the fat7 instead of plain broth1 as directed in that article4 ,no4 #cee4 ,carp la ,genoise4 ,prepare your fish as above1 and lay it in your fish-kettle1 with two ounces of salt1 half a bottle of port wine1 two onions1 two turnips1 one leek1 one carrot 7cut in slices71 three bay-leaves1 six cloves1 two blades of mace1 and a sprig of parsley1 cover the fish with white broth2 stew it as before1 dress it without a napkin1 prepare a sauce ,genoise 7,no4 #fc71 and pour over it4 ,no4 #cef4 ,stewed ,carp la ,marquise4 ,cook the fish as above1 and when done1 dress it on a dish without a napkin1 and have ready the following sauce3 put twenty tablespoonfuls of white sauce 7,no4 #g7 in a stewpan1 reduce it over a fire until rather thick1 then add a gill of whipt cream1 two tablespoonfuls of capers1 and two of chopped gherkins2 pour over the fish1 then sprinkle two tablespoonfuls of chopped beet-root over it1 and serve4 ,no4 #ceg4 ,carp with caper sauce4 ,cook the fish as above1 and dress it without a napkin2 then put twenty-five tablespoonfuls of melted butter into a stewpan1 and when nearly boiling add a quarter of a pound of fresh butter2 stir it till the butter melts1 then add four tablespoonfuls of capers1 and pour over4 ,this sauce must be rather thick4 ,no4 #ceh4 ,carp fried4 ,open the fish down the back with a sharp knife from the head to the tail1 cutting off half the head1 so that the fish is quite flat2 break the backbone in three places1 but allow the roe to remain2 then dip the fish in flour1 and fry it in hot lard2 dress it on a napkin1 garnish with parsley1 and serve plain melted butter1 well seasoned1 in a boat4 ,no4 #cei4 ,tench en matelote4 ,this fish1 though not much thought of by our first-rate epicures1 is1 according to my opinion1 superior to carp2 in a matelote it is excellent4 ,have your fish prepared for cooking1 and put them into a small fish-kettle 7with a drainer72 and if two middle-sized fish1 put two onions1 half a carrot1 one turnip1 three bay-leaves1 a bunch of parsley1 four cloves1 a blade of mace1 ten allspice1 half a pint of port wine1 and half a pint of broth in the kettle with them2 place them over a moderate fire1 stew them half an hour1 or more if required2 when done drain them well2 dress without a napkin1 and pour a matelote sauce 7,no4 #fb7 over them4 ,no4 #cfj4 ,tench la ,beyrout4 ,stew the fish exactly as above1 dress them without a napkin1 and pour a sauce ,beyrout 7,no4 #fd7 over them4 ,no4 #cfa4 ,tench la ,poulette4 ,stew the fish as before1 only use bucellas instead of port wine2 then peel thirty button onions1 pass them in a stewpan 7over a fire7 with a little powdered sugar and butter till they are covered with a white glaze2 then add two glasses of bucellas wine1 boil it three minutes2 then put twenty tablespoonfuls of white sauce1 and ten of the stock from the fish in with it1 and let it simmer on the corner of the fire till the onions are quite done1 keeping it well skimmed2 then season with a little pepper1 salt1 and sugar1 and add twenty muscles 7blanched71 a little chopped parsley1 and a tablespoonful of lemon-juice2 take it off the fire1 stir in four tablespoonfuls of liaison1 and pour over the fish2 serve very hot4 ,the sauce requires to be thick enough to well cover the fish4 ,no4 #cfb4 ,tench sauce aux ,moules4 ,stew the fish as before1 dish it up without a napkin1 have ready a muscle sauce 7,no4 #gj7 pour it over the fish1 and serve very hot4 ,no4 #cfc4 ,tench fried or broiled4 ,is very good served with anchovy or shrimp sauce in a boat4 ,no #cfd4 ,perch la ,hollandaise4 ,have three middling-sized fishes ready prepared for cooking2 then put two ounces of butter1 two onions 7in slices71 one carrot 7cut small71 some parsley1 two bay-leaves1 six cloves1 and two blades of mace in a stewpan2 pass it five minutes over a brisk fire1 then add a quart of water1 two glasses of vinegar1 one ounce of salt1 and a little pepper2 boil altogether a quarter of an hour1 and pass it through a sieve into a small fish-kettle2 then lay the fishes into it1 and let them stew twenty or thirty minutes over a moderate fire2 dress them on a dish without a napkin1 and pour a sauce ,hollandaise 7,no4 #ff7 over them4 ,no4 #cfe4 ,perch la ,matre d',htel ,prepare and cook your fish as above2 then put twenty tablespoonfuls of melted butter in a stewpan1 and when it is upon the point of boiling1 add a quarter of a pound of ,matre d',htel butter 7,no4 #gi7 and pour the sauce over the fish1 which dress on a dish without a napkin4 ,no4 #cff4 ,small ,perches en water souchet4 ,cut four small fishes in halves1 having previously taken off all the scales1 and proceed precisely as for ,flounders en water souchet 7,no4 #cca74 ,no4 #cfg4 ,small ,perches frits au beurre4 ,scale and well dry six perches1 and make incisions here and there on each side of them2 then put a quarter of a pound of butter into a saut-pan1 season your fishes with pepper and salt1 put them in the saut-pan and fry them gently1 turning them carefully2 when done1 dress them on a napkin1 garnish with parsley1 and serve without sauce4 ,in my opinion1 they are much better cooked this way than boiled or stewed2 large fish may also be done this way1 but they require more butter1 and must cook very slowly4 ,no4 #cfh4 ,trout plain boiled4 ,trout that is caught in a river or running stream is preferable to that caught in a lake or pond2 although ,i have had very fine ones from ponds1 they have invariably tasted muddy2 in fact a running stream is better for all fish in this respect2 but still water most affects the flavour of the trout4 ,prepare the fish for cooking1 and boil it in salt and water2 if it weighs two pounds1 allow it half an hour1 and more in proportion2 dress it on a napkin1 garnish with parsley1 and serve shrimp-sauce in a boat4 ,no4 #cfi4 ,trout la ,matre d',htel4 ,stew the fish like perch1 allowing more time in proportion to the size2 dress them on a dish without a napkin1 and sauce the same as ,perche la ,matre d',htel 7,no4 #cfe74 ,no4 #cgj4 ,trout la ,genoise4 ,stew the fish as above1 dress it on a dish without a napkin1 and pour a sauce ,genoise 7,no4 #fc7 over it4 ,no4 #cga4 ,baked ,trout4 ,proceed exactly the same as for baked pike 7,no4 #cdc47 ,no4 #cgb4 ,trout la ,beyrout4 ,dry your fish with a cloth1 flour it1 and lay it on the gridiron2 broil it nicely over a moderate fire2 when done1 peel off all the skin2 dish it without a napkin1 and pour a sauce ,beyrout 7,no4 #fd7 over it4 ,no4 #cgc4 ,fillets of ,trout la ,mazarine4 ,fillet a fish1 and cut each fillet in halves2 fry it in butter1 like perch1 dress it round on a dish1 and pour a sauce ,mazarine over them4 ,for sauce1 see ,turbot la ,mazarine1 ,no4 #bjg1 or they may be served with a matelote sauce in change4 ,no4 #cgd4 ,eels fried4 ,cut the eels in pieces about three inches long1 dip them in flour1 egg and bread-crumb1 and fry them in very hot lard1 dress them on a napkin1 garnish with parsley1 and serve shrimp-sauce in a boat4 ,no4 #cge4 ,eels la ,tartare4 ,cut the eels and fry as above1 have ready some ,tartare sauce 7,no4 #ch7 upon a cold dish1 lay the eels upon it and serve immediately2 should the eels be large they must be three parts stewed before they are fried2 dry them upon a cloth previous to bread-crumbing them4 ,no4 #cgf4 ,spitchcocked ,eels4 ,take the bones out of the eels by opening them from head to tail1 and cut them in pieces about four inches long1 throw them into some flour1 then have ready upon a dish about a couple of handfuls of bread-crumbs1 a tablespoonful of chopped parsley1 a little dried thyme1 and a little cayenne pepper1 then egg each piece of eel and bread-crumb them with it1 fry them in very hot lard1 dish them on a napkin1 and serve shrimp-sauce in a boat4 ,no4 #cgg4 ,stewed ,eels4 ,cut the eels in pieces as before1 and tie each piece round with packthread1 then put them into a stewpan with an onion1 a tablespoonful of white wine1 three cloves1 three whole allspice1 a bunch of parsley1 thyme1 and bay-leaf1 and a little white broth1 sufficient to cover them2 place them over a moderate fire1 and let them stew gently for half an hour or more1 if required1 7according to the size of the eel17 take them out1 drain them on a napkin1 dish them without a napkin1 and have ready the following sauce3 put a teaspoonful of chopped onions into a stewpan with four tablespoonfuls of white wine1 and eight ditto of brown sauce 7,no4 #a71 let it boil gently for a quarter of an hour1 keeping it stirred1 then add a teaspoonful of essence of anchovies and a little sugar1 and pour over your eels4 ,no4 #cgh4 ,eels en matelote4 ,stew the eels as above1 dress them without a napkin1 and pour a sauce matelote 7,no4 #fb7 over them4 ,they may also be served with a sauce la ,beyrout 7,no4 #fd74 ,no4 #cgi4 ,lampreys4 ,are fish not so often used as eels1 though they are remarkably good eating2 but ,i think they have got out of repute by being so often served underdone2 they may be stewed in the same manner as eels1 7only a lamprey requires double the time stewing that an eel of the same size would require71 and serve with the same sauces1 with matelote sauce especially2 if you fry or broil them they must be three parts boiled beforehand2 to try when done run a trussing needle into them1 if it goes in easy they are done4 ,no4 #chj4 ,crawfish4 ,these are very favourite little shell-fish1 and much used in ,france1 but seldom served as a dish in this country 7they are not good when in spawn72 for a dish have two dozen of them and wash in several waters 7choose them as near as possible of equal sizes71 then put them in a stewpan1 with two onions1 one carrot1 one turnip1 one head of celery1 six bay-leaves1 a bunch of parsley1 six cloves1 twelve peppercorns1 half an ounce of salt1 half a teaspoonful of pepper1 a quarter ditto of cayenne1 two glasses of vinegar1 four of sherry1 and half a pint of broth2 place them over a very brisk fire for twenty-five minutes1 stirring them occasionally1 take them off the fire and let them cool in their stock1 put them in a basin1 cover them with the stock1 but strain the vegetables away from them1 and use for garnishing where directed2 to make a dish dress them on butter in the form of a bush1 mingling very green double parsley with them4 ,there are some few other sorts of fresh-water fish not very frequently used1 which may be fried1 boiled1 or stewed1 in some of the ways as described in the foregoing list4 ,,hors-,d',,uvres1 ,,or ,,dishes ,,to ,,be ,,handed ,,round ,,the ,,table4 ,no4 #cha4 ,petits ,vol-au-,vents la ,molle de ,buf4 ,make a pound of puff paste 7,no4 #aacb71 roll it half an inch in thickness1 then cut out your vol-au-vents with a fluted cutter rather larger than a five-shilling piece2 have ready a baking sheet1 7on which you have sprinkled some water17 and put your vol-au-vents on it1 egg them over with a paste brush1 and cut a top with a small plain cutter1 which is done by dipping the cutter into hot water1 and just marking a ring upon the top of each vol-au-vent1 but do not cut it deep1 then put them in a very warm oven1 and pay particular attention to the baking of them1 which will occupy about twenty minutes1 keep the oven door shut as much as possible1 take them out when done1 and with the point of a knife take off the lid without breaking it1 and take out the soft paste remaining inside1 leaving them quite empty1 they are then ready for immediate use2 prepare the marrow as follows3 take all the marrow from a beef marrow-bone1 in as large pieces as possible1 have ready on the fire a stewpan of boiling water1 into which throw the marrow1 and let it boil ten minutes1 then take it out carefully and put it in cold water1 put a pint of brown sauce 7,no4 #a7 into a stewpan1 with four spoonfuls of brown gravy 7,no4 #ace7 and a small piece of glaze1 and reduce it till it becomes rather thick1 then cut the marrow in dice about a quarter of an inch square1 and two minutes before serving throw it into the sauce1 with two large quenelles 7,no4 #abj7 also cut in dice1 whilst boiling1 previously draining them upon a cloth2 warm it quickly1 season with a little salt and sugar if required1 fill the vol-au-vents1 and dress them on a napkin pyramidically2 serve very hot4 ,no4 #chb4 ,petits ,vol-au-,vents au laitance de ,maquereau4 ,make the vol-au-vents as in the previous article1 put two ounces of butter into a saut-pan1 rub it over the bottom1 have ready four soft roes of mackerel1 then put into the saut-pan with a little pepper1 salt1 chopped parsley1 and a teaspoonful of lemon-juice2 set them over a moderate fire five minutes1 turn them1 and when done cut them in small dice1 but let them remain in the saut-pan1 then add eight tablespoonfuls of white sauce 7,no4 #g71 and two of light broth1 a little sugar1 and two or three tablespoonfuls of cream2 stir it over the fire and mix it well without breaking the roes1 fill your vol-au-vents1 and serve very hot on a napkin2 carp roes may be served in the same manner4 ,no4 #chc4 ,petits ,vol-au-,vents au foie de ,raie4 ,make the vol-au-vents as above2 boil the liver of a skate in salt and water an hour1 let it get cold1 put six tablespoonfuls of white sauce 7,no4 #g7 in a stewpan1 with four of light stock1 and reduce it till rather thick1 then add a little chopped parsley1 three tablespoonfuls of cream1 a little white pepper1 sugar1 and salt1 if required2 cut the liver in small dice1 with four quenelles 7,no4 #abj71 put it in the stewpan1 make it hot1 but do not stir it much or you will break it1 add a little lemon-juice1 fill the vol-au-vents1 and serve as before4 ,these patties1 although seldom served1 are very excellent if well done and nicely seasoned4 ,no4 #chd4 ,petits ,vol-au-,vents aux ,hutres4 ,prepare the vol-au-vents as before1 put eight tablespoonfuls of white sauce in a stewpan1 with a little cayenne pepper1 a teaspoonful of essence of anchovies1 two peppercorns1 half a blade of mace1 and six tablespoonfuls of liquor from the oysters1 reduce it till very thick1 have ready1 blanched and bearded1 two dozen oysters 7,no4 #cdb71 cut each oyster in four pieces1 put them in the sauce1 7previously taking out the peppercorns and mace17 with a little salt1 sugar1 and lemon-juice1 make it hot over the fire1 add a little cream1 but do not let it boil1 or the oysters would become tough and the sauce very thin3 fill the vol-au-vents and serve on a napkin as before4 ,no4 #che4 ,petits ,vol-au-,vents de ,homard4 ,prepare the vol-au-vents as usual1 put eight tablespoonfuls of white sauce 7,no4 #g71 and four of light stock1 in a stewpan1 with a little cayenne pepper1 salt1 and a teaspoonful of essence of anchovies1 boil it ten minutes1 then cut a small hen lobster up in large dice1 pound the red spawn from it with one ounce of butter1 pass it through a hair sieve and mix with the sauce2 put in the lobster1 make it hot1 fill your vol-au-vent1 and serve as before4 ,n4 ,b4 ,the last four dishes may be made maigre by substituting melted butter or oyster sauce for white sauce4 ,no4 #chf4 ,petites ,bouches la ,molle de ,buf4 ,are made in the same manner as the petits vol-au-vents1 but the paste must not be more than a quarter of an inch in thickness1 and the bouches must be cut with a fluted cutter not larger than half-a-crown piece1 bake them in a warmer oven than the vol-au-vents1 prepare the beef marrow1 fill and serve the same as ,no4 #cha4 ,no4 #chg4 ,petites ,bouches au laitance de ,maquereau4 ,make the bouches as before1 and prepare the mackerel roes the same as for petits vol-au-vents 7,no4 #chb74 ,no4 #chh4 ,petites ,bouches au foie de ,raie4 ,prepare them as usual1 and proceed as for ,no4 #chc4 ,no4 #chi4 ,petites ,bouches aux ,hutres4 ,prepare them as before1 and proceed as for vol-au-vents 7,no4 #chd74 ,no4 #cij4 ,petites ,bouches de ,homard4 ,prepare them as before1 and proceed as for vol-au-vents 7,no4 #che74 ,no4 #cia4 ,petites ,bouches la ,reine4 ,prepare them as usual1 pick the meat of the half of a braised chicken1 and cut it in very small dice 7not larger than peas71 cut about the same size one ounce of cooked tongue1 six blanched mushrooms1 and two middling-sized ,french truffles2 mix altogether1 then put twenty tablespoonfuls of white sauce 7,no4 #g7 in a stewpan1 with eight of milk1 reduce it to one half1 then add the minced fowl1 tongue1 c41 season with a little lemon-juice1 pepper1 salt1 sugar1 and two spoonfuls of cream2 serve them very hot on a napkin4 ,no4 #cib4 ,petites ,bouches la pure de ,volaille4 ,prepare them as before1 take about half a pound of the flesh of chicken1 turkey1 or any description of poultry2 pound it well in a mortar1 with half an ounce of lean boiled ham1 then put a teaspoonful of chopped eschalots in a stewpan1 with half an ounce of butter1 pass them over the fire1 stirring them with a wooden spoon1 then add a little flour1 mix it well with the butter and eschalots1 then add the pounded meat1 four spoonfuls of white sauce1 and half a pint of good stock that the bones of the poultry have been previously boiled in1 boil altogether a quarter of an hour1 season with a little white pepper1 salt1 and sugar1 pass it through a tammie by rubbing it with two wooden spoons1 put it into another stewpan1 boil it1 finish with a tablespoonful of liaison1 fill the bouches1 and serve on a napkin very hot4 ,no4 #cic4 ,petites ,bouches de ,gibier4 ,prepare the bouches as before1 put twenty tablespoonfuls of game sauce 7,no4 #fj7 in a stewpan1 then cut up into small dice the flesh of a grouse1 partridge1 half a pheasant1 or the remains of any game you might happen to have by you1 put it in the stewpan with the sauce1 make it hot but do not let it boil1 season with a little sugar and salt1 fill and serve as before4 ,no4 #cid4 ,petites ,bouches la pure de ,gibier4 ,prepare them as before1 and proceed as for the petites bouches la pure de volaille1 7,no4 #cib7 only using the flesh of game1 and game sauce1 instead of the flesh of poultry and white sauce4 ,no4 #cie4 ,petits ,pts la ,ptissire4 ,make one pound of puff paste 7,no4 #aacb71 roll it into a sheet a quarter of an inch in thickness1 then cut twenty pieces of the size of a five-shilling piece with a plain round cutter2 mix the remains of the paste together1 and roll them out to the thickness of the eighth of an inch1 and cut twenty more pieces from it with the same cutter1 sprinkle a baking sheet with water and lay them on it a little distance apart1 wash them over with a little water with a paste brush1 then have ready prepared in a basin half a pound of forcemeat of veal1 fowl1 or game 7,nos4 #abj1 #abb1 #abc71 with which mix half an ounce of beef marrow chopped very fine1 one eschalot1 a little parsley also chopped fine1 and the yolk of an egg2 mix well together with a wooden spoon1 then put a little lump of the forcemeat half the size of a walnut on each piece of paste on the baking sheet1 cover them over with the twenty pieces of paste you first cut1 and close them well at the edges by pressing them down with the top part of a smaller cutter1 egg the tops over1 but be careful that the egg does not run down the sides1 or it would prevent the patties from rising straight1 put them in rather a hot oven and bake them about twenty minutes2 dish them in pyramid on a napkin and serve2 to be good they should be served directly they are taken from the oven2 care should be taken not to put too much forcemeat in them1 or it will upset them in baking4 ,no4 #cif4 ,petits ,pts aux ,hutres la ,ptissire4 ,proceed as above1 but instead of using forcemeat use some of the salpicon of oysters as prepared for the rissoles aux hutres 7,no4 #cii74 ,no4 #cig4 ,petits ,pts de ,homard la ,ptissire4 ,proceed as above1 using some of the salpicon as prepared for the rissoles de homard 7,no4 #djj74 ,no4 #cih4 ,petits ,pts of ,shrimps or ,prawns la ,ptissire4 ,as before1 using the salpicon of shrimps as prepared for rissoles of shrimps or prawns 7,no4 #dja74 ,no4 #cii4 ,rissoles aux ,hutres4 ,put half a tablespoonful of chopped onions into a stewpan1 with half an ounce of butter1 place it over the fire1 fry the onions1 but they must be kept white2 then add half a teaspoonful of flour1 and twelve of oyster liquor1 7mix well7 and eight tablespoonfuls of white sauce 7,no4 #g71 boil altogether ten minutes 7or more till it becomes rather thickish71 keeping it stirred the whole time1 season with a little cayenne pepper1 and salt1 7it requires to be seasoned rather high17 then have ready blanched three dozen of oysters1 cut each into four pieces1 dry them on a cloth1 and put them into the sauce1 let them boil two minutes1 add a few drops of essence of anchovies1 and three yolks of eggs1 stir again over the fire a minute to set the eggs1 then put it out on a dish and set it to get cold2 make half a pound of puff paste 7,no4 #aacb71 roll it ten times1 7or the trimmings of paste previously made will do17 roll it out as thin as a shilling1 then cut it out with a round cutter the size of the top of a small teacup1 lay a teaspoonful of the preparation of oyster on each piece1 wet it round with the paste brush1 turn one edge over on to the other and close it well1 then egg and bread-crumb them1 fry in very hot lard 7enough for them to swim in71 when done dish them on a napkin1 garnish with fried parsley and serve very hot2 it will take about five minutes to fry them4 ,no4 #djj4 ,rissoles de ,homard4 ,put a teaspoonful of chopped onions into a stewpan with half an ounce of fresh butter1 fry them white1 then add ten or fifteen tablespoonfuls of white sauce 7according to the size of the lobster71 stir over the fire and let it boil five minutes1 or more1 until rather thick1 have a fresh lobster cut up into small dice1 put it into the sauce1 season with cayenne pepper1 salt1 a little chopped parsley1 juice of a lemon1 and a few drops of essence of anchovies1 let it boil a minute1 then add two yolks of eggs1 stir it over the fire another minute1 to set the eggs1 and pour it out on a dish to get cold2 make and serve the rissoles as in the last article4 ,no4 #dja4 ,rissoles of ,shrimps4 ,prepare the salpicon exactly the same as the lobster in the last article1 but be careful that the shrimps are not too salt2 prawns are better for this purpose than shrimps2 they require but very little seasoning2 make1 fry1 and serve the rissoles as before4 ,no4 #djb4 ,rissoles de laitances de ,maquereau4 ,put a quarter of a pound of butter in a saut-pan1 rub it over the bottom1 lay in the soft roes of four mackerel1 season them with a little white pepper1 salt1 a teaspoonful of lemon-juice1 and a very little chopped parsley2 place them over a moderate fire five minutes1 turn them1 but do not let them get the least brown2 when quite done cut them into small dice without breaking1 then put half a teaspoonful of chopped eschalots into a stewpan1 with a few drops of salad oil2 fry them quite white1 then mix half a teaspoonful of flour with them1 and ten tablespoonfuls of white sauce 7,no4 #g71 stir it over the fire1 and boil till it becomes very thick 7as the roes of mackerel are so very delicate71 season with a little cayenne pepper1 salt1 and a little sugar if required2 then put in two yolks of eggs1 mix well1 and add the mackerel roes1 stir it very gently over the fire till the eggs become set1 then put it on a dish to get cold2 make1 dress1 and serve the rissoles as before4 ,this delicate hors-d'uvre requires great attention and proper seasoning4 ,no4 #djc4 ,rissoles de ,gibier4 ,roast a grouse or any other bird rather underdone1 or the remains of some game left from a previous dinner will do1 pick the meat off the bones and cut it into very small dice2 then put a teaspoonful of chopped eschalots in a stewpan1 with a quarter of an ounce of butter1 fry them rather brown1 add ten tablespoonfuls of game sauce 7if none1 make some with the bones as directed1 ,no4 #fj71 and four of brown ditto 7,no4 #a71 reduce over the fire till it becomes rather thick1 season with a little cayenne pepper1 salt1 a teaspoonful of chopped mushrooms1 and a teaspoonful of wine2 let it boil1 then add the game1 with a little sugar and two yolks of eggs1 stir it gently over the fire just to set the eggs1 pour it on a dish to cool2 make1 dress1 and serve the rissoles as before4 ,no4 #djd4 ,rissoles de ,volaille4 ,cut half a roast 7or boiled7 fowl up into very small dice1 then put a teaspoonful of chopped eschalots in a stewpan1 with half an ounce of butter1 fry them quite white1 then add sixteen tablespoonfuls of white sauce 7,no4 #g71 put it over the fire to reduce till it is rather thick1 put the fowl into the sauce1 season with a little salt1 white pepper1 sugar1 a teaspoonful of chopped mushrooms1 and a little chopped parsley2 let it boil a few minutes1 then stir in the yolks of two eggs1 let them set1 and pour it on a dish to cool 7a little ham or tongue may be mixed with the above1 if required27 make1 fry1 and serve the rissoles as before4 ,rissoles may also be made of turkey1 pigeons1 veal1 lamb1 sweetbread1 c41 by following the above receipt1 and using either one or the other of those articles instead of fowl4 ,no4 #dje4 ,croustade de ,beurre4 ,have ready a lump of fresh butter very hard and cut it into slices one inch and a half in thickness1 lay them upon a table or slab in a cool place2 then take a round cutter the size of half-a-crown1 and with it cut twelve pieces of the butter out of the slices1 beat up three or four eggs on a plate1 put the pieces of butter into them1 then take them out and throw them into a dish of bread-crumbs1 take them out1 throw them again into the eggs1 and then the bread-crumbs1 repeating the process three times1 lay them upright upon the table1 and mark a ring a little larger than a shilling on the top of each with a smaller cutter1 stand them in a wire basket and fry in very hot lard1 of a nice light-brown colour1 and very crisp1 take them out1 take off the lids1 empty them with care1 and you will save nearly all the butter from them1 turn them topsy-turvey in a dry place until wanted2 when ready to serve put them in the oven a short time to get hot1 and fill with any of the preparations for petites bouches4 ,you may form the croustades in diamonds1 or any shape your fancy dictates2 they make very beautiful hors-d'uvres1 and very cheap1 as with care you may save the butter1 which when cold may be applied to any other purpose4 ,no4 #djf4 ,croustade de ,beurre la ,duke of ,york4 ,prpare the croustades as above1 and make a good pure of fowl 7as for petites bouches la pure de volaille1 ,no4 #cib71 then peel a good sized cucumber1 cut it in pieces two inches long1 and divide each piece into three lengthwise1 take out the seeds1 and stew the pieces of cucumber till very tender1 with a little sugar1 onion1 and broth1 keeping them very white2 when cold cut them in small dice1 mix with the pure of fowl1 fill the croustades1 and serve very hot with a plover's egg upon the top of each4 ,no4 #djg4 ,croquettes de ,homard4 ,prepare a salpicon of lobster the same as for rissoles de homard2 when quite cold cut it out in pieces two inches long and three quarters of an inch wide1 beat up three or four eggs on a plate1 and throw each piece into them and then into a dish of bread-crumbs1 take them out1 roll them lightly with the hand1 beat them gently with a knife to make the crumbs stick1 then throw them again into the eggs and bread-crumb1 smooth them again with a knife1 fry in hot lard1 and dress them on a napkin garnished with fried parsley2 they may be made in the form of pears or any way that fancy dictates1 giving them the shape previous to bread-crumbing them4 ,croquettes may be made of any of the preparations for rissoles by following the above direction4 ,no4 #djh4 ,aiguillettes de ,ris de ,veau4 ,for these kind of hors-d'uvres it is necessary to have twelve small silver skewers1 about four inches long and the thickness of a packing-needle1 with a ring or fancy design on the top1 they are not very expensive but are very novel for this description of dishes2 the persons eating what is served upon them taking the head of the skewer with the fingers of their left hand and picking it off with their fork4 ,boil three throat sweetbreads in water ten minutes1 pour off the water and add one onion1 one carrot1 one turnip1 two bay-leaves1 and a pint of white broth1 let them simmer about twenty minutes till firm1 then take them out of the broth1 lay them on a clean cloth1 cut them in pieces1 with a long round cutter1 about the size of a shilling1 and season with pepper and salt2 then chop two eschalots very fine and put them in a stewpan with an ounce of butter2 fry them quite white1 add ten tablespoonfuls of white sauce 7,no4 #g71 and eight of light stock1 reduce until rather thick1 add two yolks of eggs and the juice of half a lemon1 take it off the fire1 but do not let it boil after the yolks of eggs are in1 then dip each piece of sweetbread into the sauce with a fork1 and lay them on a dish till cold1 then run the skewers through the centre of each piece1 putting two pieces on each skewer1 have ready four eggs well beaten on a plate1 dip each skewer into the eggs and then into the bread-crumbs twice over1 fry in hot lard1 and serve them very hot on a napkin4 ,no4 #dji4 ,aiguillettes 7escalopes7 aux ,hutres4 ,put eighteen tablespoonfuls of good oyster sauce 7,no4 #fi7 into a stewpan1 reduce it until rather thick1 then add two yolks of eggs1 stir them well in1 and take it off the fire2 choose rather small oysters1 have them ready blanched and bearded1 dip them one by one into the sauce with a fork1 and lay them on a dish to cool2 when quite cold run the skewers through 7placing five on each skewer71 dip them in eggs and bread-crumbs twice over as before1 fry them in hot lard1 and serve very hot on a napkin4 ,no4 #daj4 ,aiguillettes 7escalopes7 de ,homard4 ,cut forty pieces of lobster the size round of a shilling1 and one inch in thickness1 then put a teaspoonful of chopped eschalots in a stewpan1 with a very small piece of butter1 fry them quite white1 then add eight tablespoonfuls of oyster sauce 7,no4 #fi71 reduce till rather thick1 season with a little sugar1 cayenne1 and the juice of half a lemon1 finish with the yolks of two eggs1 dip the pieces of lobster into it and proceed as before2 fry1 dish1 and serve in the same manner2 the onions may be avoided if objectionable4 ,no4 #daa4 ,aiguillettes de filets de ,sole4 ,fillet a sole1 butter a saut-pan1 lay in the fillets1 season with pepper1 salt1 and the juice of a lemon1 place them over a slow fire and when done lay them flat on a dish1 place another dish on them1 upon which put a four pounds weight1 when cold cut them in pieces with a cutter the size of a shilling1 prepare oyster sauce as above1 dip each piece in the sauce and proceed exactly as before4 ,no4 #dab4 ,aiguillettes aux ,hutres4 ,make a preparation of oysters the same as for rissoles aux hutres1 adding one more yolk of egg2 when cold make thin croquettes two inches long1 egg and bread-crumb them once1 pass a silver skewer through each1 then egg and bread-crumb again1 fry and serve on a napkin with fried parsley4 ,no4 #dac4 ,aiguillettes de ,homard4 ,make the preparation as for croquettes de homard 7,no4 #djg71 and proceed exactly as in the last4 ,no4 #dad4 ,aiguillettes de ,sole4 ,make a preparation as for croquettes de homard1 only using the fillets of soles instead of lobster1 and proceed as before4 ,no4 #dae4 ,aiguilettes de ,volaille la jolie fille4 ,make a preparation as for rissoles de volaille 7,no4 #djd71 but adding tongue1 truffles1 and pistachios cut in small fillets2 when cold make them into croquettes about two inches long1 but do not bread-crumb them2 pass a silver skewer through1 then have ready some batter for frying 7,no4 #abhe71 hold each skewer by the head1 pour some batter over each croquette with a spoon1 covering every part of them1 and fry in lard1 but not too hot1 as they must be quite white and crisp2 dress them on a napkin and serve very hot4 ,for ,aiguilettes de ,gibier la jolie fille proceed exactly as above1 only using game in the preparation instead of fowl4 ,in ,france hors-d'uvres are made of tastefully dressed anchovy salads1 olives1 c41 to invigorate the appetite1 which is unrequired at this almost the commencement of the dinner4 ,,removes4 ,no4 #daf4 ,croustades of ,bread for removes4 ,although it is against my principle to have any unnecessary ornamental work in a dinner1 ,i am rather partial to these croustades1 they being simple and very elegant4 ,it would be quite useless my attempting to explain by receipts the manner in which they are made1 as so much depends upon the taste and skill of the artist4 ,having invented several new removes requiring croustades of different designs1 ,i have had them engraved1 and think ,i may say that the whole of the designs there represented are quite original4 ,these croustades are cut out of one or two loaves of bread2 when cut in separate pieces they are joined by running a silver skewer 7or attelet7 through them2 the body of the croustades is fried in lard1 of a nice straw-colour1 and the small ornaments attached are cut with cutters and fried in oil1 some must be kept quite white and others allowed to get very black2 they are fixed to the body of the croustade with a stiffish paste made of whites of eggs and flour2 my reason for departing from the old-fashioned custom of placing them in the centre of a dish and putting them at the head1 is that it facilitates the carving1 and you are not so subject to get pieces of it in your plate with the sauce1 besides which ,i think it has a more novel appearance1 and makes the dish more elegant4 ,no4 #dag4 ,to obtain1 lard1 and dress a filet of ,beef4 ,a fillet of beef can only be procured in this country by purchasing a rump and sirloin together1 7in ,france it is sold as a separate joint17 but the rump and sirloin can be used for other dishes1 or for the servants' meals1 and in families where they kill their own meat1 it is of no consequence4 ,to cut out the fillet lay the rump and sirloin upon the table1 the inside uppermost1 then pass your knife along close to the chine bone1 keeping the knife close to the bone until you get past the fillet1 then commence cutting upwards through the fat1 which trim from the fillet1 except a little at the sides1 then with a sharp knife take all the skin from the top of the fillet1 beat it lightly1 and lard it nicely lengthwise with small lardons of fat bacon1 two inches in length1 and the thickness of a quill2 have prepared and cut in slices six onions1 two carrots1 two turnips1 one head of celery1 one leek1 a handful of parsley1 a few sprigs of thyme1 and six bay-leaves1 moisten with a teacupful of salad oil1 lay your fillet on a large dish and cover with the vegetables1 let it remain thus all night2 to cook it run a lark spit through the length of the fillet1 lay all the vegetables upon four sheets of paper1 7or more1 for if not sufficient paper it will burst and the vegetables fall in the dripping-pan17 lay the fillet upon them1 cover and tie it up surrounded with the vegetables2 baste it well when you first put it to the fire1 to prevent the paper from burning1 roast an hour and a half or a little longer before a good fire2 when done1 take it from the vegetables1 glaze the larded part1 brown lightly with the salamander1 and it is ready to be sauced and served4 ,it may also be roasted without the vegetables1 but then an hour would suffice4 ,no4 #dah4 ,fillet of ,beef la ,joan d',arc4 ,prepare and cook the fillet as described1 then cut a croustade in the form of a breast-plate 7see plate71 fix it at the head of the dish upon paste1 then lay your fillet in the middle of a dish1 make a small border of mashed potatoes round1 upon which alternately place a small quenelle 7,no4 #abj7 and a small fillet of tongue1 to match2 proceed in like manner all the way round1 then have ready nicely boiled twenty heads of fine asparagus1 cut half of them five inches in length1 and the remainder three inches1 dress them inside of the croustade on the top to represent arrows1 pour a jus d'eschalotte sauce 7,no4 #af7 over the fillet1 glaze the quenelles and tongue1 and serve very hot4 ,no4 #dai4 ,fillet of ,beef la ,beyrout4 ,prepare and dress the fillet as before1 then cut a croustade of bread representing the wall of a citadel1 form the cannons with stewed carrots1 and the balls with truffles1 place it on mashed potatoes at the head of the dish1 lay the fillet in the centre1 make a border of mashed potatoes round1 rather high1 close to the croustade on each side1 but diminishing as you go from it2 have ready twenty crawfish1 place them on the potatoes1 tails upwards1 pour a sauce ,beyrout 7,no4 #fd7 round the fillet2 glaze and serve4 ,i must here observe that as crawfish are frequently served to garnish calf's head1 ,i see no impropriety in using them to garnish beef4 ,no4 #dbj4 ,fillet of ,beef au jus d',orange4 ,prepare and dress the fillet as described 7,no4 #dag71 dish it up plain and serve with jus d'orange sauce 7,no4 #ag7 over it4 ,no4 #dba4 ,fillet of ,beef au jus de ,tomate4 ,prepare and dress the fillet as described above1 dish it up plain1 pour the sauce au jus de tomate 7,no4 #ab7 round it2 glaze and serve very hot4 ,no4 #dbb4 ,fillet of ,beef ,napolitaine4 ,prepare and dress the fillet as described 7,no4 #dag71 place it in the centre of the dish1 have ready two croustades1 the shape and size of scallop shells1 fix one at each end of the fillet on mashed potatoes1 and fill them with fresh scraped horseradish1 then have ready the following sauce3 make a mierpoix of two onions1 two turnips1 one carrot1 one apple1 a quarter of a pound of lean ham 7cut in thin slices71 half a clove of garlic1 one bay-leaf1 and three tablespoonfuls of salad oil2 pass the whole twenty minutes over a slow fire 7in a stewpan71 then add four tablespoonfuls of ,tarragon vinegar1 boil it five minutes1 add a pint and a half of brown sauce 7,no4 #a71 and a pint of consomm 7,no4 #acd72 reduce it to half1 skim off all the oil1 then add six tablespoonfuls of very red tomate sauce1 one ditto of orange marmalade1 and two of currant jelly1 let it boil a few minutes longer1 pass it through a tammie into another stewpan1 season rather high1 have ready a quarter of a pound of ,smyrna raisins 7well soaked in water for one hour71 and twelve of the best quality ,french plums cut in quarters lengthwise1 throw them into the sauce1 make it hot1 pour round the beef1 which glaze very nicely and serve4 ,no4 #dbc4 ,fillet of ,beef la ,strasbourgienne4 ,prepare and dress your fillets as directed1 adding four glasses of sherry to the vegetables you roast it in2 prepare two croustades the size and shape of scallop shells1 dress your beef in the middle of the dish1 placing a croustade 7on mashed potatoes7 at each end2 have ready previously boiled two pounds of ,strasburg bacon 7which1 from its dry nature requires soaking two days and boiling four hours71 cut it in slices two inches long1 and have an equal number of sliced of fried potatoes to match1 make a border of mashed potatoes round the beef1 and dress the slices of bacon and fried potatoes alternately upon it1 have ready prepared the following sauce3 put a tablespoonful of chopped eschalots in a stewpan1 with three of ,tarragon vinegar1 let it reduce to half1 then add a pint and a half of brown sauce1 two spoonfuls of tomate sauce 7,no4 #cg71 a pint of consomm 7,no4 #acd71 and half a tablespoonful of sugar1 let it boil quickly twenty minutes1 skim well1 and reduce until it adheres to the back of the spoon1 then have ready a lemon1 peeled1 sliced1 blanched in boiling water1 and drained on a hair sieve1 which throw in the sauce1 pour it round the beef1 fill one of the croustades with stoned ,french olives1 and the other with ,indian pickle made hot in a little demi-glace 7,no4 #i72 serve immediately4 ,no4 #dbd4 ,fillet of ,beef la ,napolitaine4 ,prepare and dress the fillet as directed 7,no4 #dag71 dress it plain on a dish and have ready prepared the following sauce3 cut in thin slices two onions1 half a carrot1 one turnip1 half a head of celery1 two bay-leaves1 a sprig of thyme1 a bunch of parsley1 three cloves1 one blade of mace1 and a quarter of a pound of lean ham2 put them into a stewpan with two ounces of butter1 stir it over a brisk fire till getting rather brown at the bottom1 then add four tablespoonfuls of tarragon vinegar1 let it reduce to half1 then add a quart of brown sauce 7,no4 #a7 and a pint of consomm 7,no4 #acd71 stir it until boiling1 then place it at the corner of the stove to simmer a quarter of an hour1 skim it1 then add a tablespoonful of chopped mushrooms1 a little grated horseradish1 and three tablespoonfuls of currant jelly2 boil it quickly five minutes1 and pass it through a tammie into a clean stewpan1 add a quarter of a pound of ,smyrna raisins well washed and soaked1 pour the sauce over the beef1 garnish with scraped horseradish and hard-boiled eggs cut in quarters lengthwise and laid near the rim of the dish4 ,no4 #dbe4 ,fillet of ,beef la ,milanaise4 ,prepare and lard the fillet as before1 then make a stiffish paste of flour and water1 roll it about half an inch in thickness and fold the fillet in it1 fold it again in three sheets of paper1 tie it up at both ends1 run a lark spit through it1 and just as you are going to put it down to roast open the paste1 pour in three glasses of ,madeira wine1 close the paste well1 tie it up securely1 roast it two hours1 take it up and remove from the paste1 glaze it1 brown lightly with the salamander1 dish it plain1 and have ready the following sauce3 cut half a pound of blanched maccaroni into pieces an inch long1 likewise two ounces of very red cooked tongue1 six large blanched mushrooms1 and four middling-sized ,french truffles1 put twenty spoonfuls of white sauce 7,no4 #g7 in a stewpan1 stir it over the fire five minutes1 season with half a teaspoonful of salt1 a small quantity of cayenne1 and a little sugar1 add all the other ingredients1 with half a pound of grated ,parmesan1 stir the whole over the fire to get hot1 but do not break the pieces2 moisten with a little cream1 pour the sauce in the dish1 lay the fillet upon it1 glaze and serve4 ,no4 #dbf4 ,fillet of ,beef la ,bohmienne4 ,trim and lard a fillet as directed1 cut in thin slices six onions1 two carrots1 three turnips1 three heads of celery1 and a leek2 put them into a dish large enough to hold the fillet1 then put a quart of vinegar into a stewpan1 with a pint of broth2 when it boils put in a few peppercorns1 nine cloves1 two blades of mace1 four bay-leaves1 a sprig of thyme and sweet marjoram1 a small bunch of parsley1 half a pound of brown sugar1 and a little salt1 let it boil twenty minutes and pour it over the vegetables2 when it gets cold lay in the fillet of beef1 covering it over with the vegetables1 let it remain in this pickle six days1 turning it every day2 when ready to cook roast it in paste as in the previous article1 brown it with the salamander1 serve it in the middle of the dish1 make a low border of mashed potatoes round it1 have ready potatoes fried 7and cut in slices in the shape of cotelettes7 dish them upon the border of mashed potatoes round the beef1 have ready the following sauce3 put a quart of poivrade sauce 7,no4 #cb7 in a stewpan1 when it boils add twenty ,french olives 7stoned71 twenty small pickled onions1 and twenty pickled mushrooms2 pour the sauce round the beef but not over the potatoes2 an ounce of anchovy butter may be added to the sauce if approved of4 ,you can also braise the fillet in a baking dish in the oven with the marinade it is pickled in4 ,no4 #dbg4 ,fillet of ,beef la ,romaine4 ,trim your fillet and lard it through the thick part with large pieces of cooked tongue and fat bacon1 twelve pieces of each1 tie it up with a piece of string1 put half a pound of butter in a large stewpan1 and lay in the beef with a pound of bacon cut in slices1 two onions1 two bayleaves1 two cloves1 and ten peppercorns2 place it on a sharp fire1 when getting a little brown and forming a glaze1 put in six glasses of sherry and a pint of consomm1 7,no4 #acd71 set it over a very slow fire for two hours1 moving it round with a wooden spoon occasionally2 have ready blanched one pound of the best small maccaroni 7,no4 #acf72 put it in a stewpan1 after it is well drained from the water take up the beef1 skim the fat off the gravy it is cooked with1 and pass it through a sieve upon the maccaroni1 add six tablespoonfuls of tomata sauce1 and place it over the fire2 when it simmers add half a pound of grated ,parmesan and half a pound of grated ,gruyer cheese1 move it round quickly1 7it must not be too liquid1 so if too much gravy from the beef reserve some of it27 season with a little cayenne pepper1 salt1 and sugar1 put a layer of maccaroni upon your dish1 then a layer of grated cheese1 then the remainder of the maccaroni1 egg and bread-crumb the top1 sprinkle more grated cheese over1 brown it with the salamander1 lay the fillet on the top1 glaze1 and serve very hot4 ,should any gravy remain pour it round4 ,no4 #dbh4 ,stewed rump of ,beef la ,flamande4 ,choose a rump of beef from twenty-five to thirty pounds1 in weight1 the meat dark and well covered with fat1 bone and lard it slantwise through and through with very large lardons of fat bacon six inches long1 chop up the bone1 which put into a large stewpan1 with five or six pounds of the trimmings of any other meat1 one pound of lean ham1 three onions1 two turnips1 one carrot1 one head of celery1 one leek1 a bunch of parsley1 thyme1 and bay-leaves1 eight peppercorns1 and a blade of mace3 put a pint of water in the stewpan1 cover and stand it over a brisk fire1 stirring it occasionally till the bottom is covered with glaze1 then lay in the beef1 fill the stewpan with water1 skim when boiling1 and let it simmer on the corner of the fire for six hours2 to try when it is done run a trussing-needle into it1 if it goes in easy it is done2 have ready prepared eighteen middling-sized onions1 butter a saut-pan1 put half an ounce of powdered sugar in it1 cut a piece of the top and bottom of each onion1 blanch them in boiling water ten minutes1 drain well1 stand them in the saut-pan1 cover with stock1 place them over the fire1 stew till tender and the stock has become a thin glaze1 have ready eighteen pieces of carrots1 and eighteen turnips cut in the form of small pears1 which dress in the same way as the onions1 lay the rump of beef on your dish1 and arrange the onions and vegetables with taste around it1 using for variety any green vegetables that may happen to be in season with them2 for the sauce put a quart of brown sauce in a stewpan1 with the glaze from the onions and vegetables1 and half a pint of good stock2 season with a little pepper and salt if required1 reduce a quarter of an hour1 or till it becomes rather thick1 pour the sauce over the vegetables1 glaze the top of the beef1 brown it lightly in the oven1 or with the salamander1 and serve4 ,to carve1 cut it in thin slices slantingly through the thickest end1 where there is most fat2 if underdone it is uneatable4 ,no4 #dbi4 ,stewed ,rump of ,beef aux ,oignons glacs4 ,stew the beef as directed in the last1 likewise thirty-six onions1 stewed in the same way as there directed2 make a border of mashed potatoes round the dish1 place the beef in the centre1 and dress the onions round upon the potato2 place a fine ,brussels sprout on the top of each onion 7or a little sprue grass or green peas if in season71 then put a quart of brown sauce 7,no4 #a71 in a stewpan1 with four spoonfuls of tomata sauce and the glaze the onions were cooked in2 boil well five minutes1 keeping it stirred and well skimmed1 pour over the onions1 glaze the beef1 brown it with the salamander1 and serve4 ,you may put a very white cauliflower at each end of the dish1 if you have any4 ,in making the border of mashed potatoes on your dish1 be sure and leave sufficient room for the beef1 as you can 7and it is the best way7 dress the onions and garniture on it first1 and not place the beef on till ready to serve2 for the fat running from the beef it would spoil the appearance of the sauce if it remained long on the dish before serving4 ,no4 #dcj4 ,stewed ,rump of ,beef la ,voltaire4 ,dress the beef as before1 then blanch two white winter cabbages 7savoys7 in salt and water ten minutes2 take them out1 and lay them on a sieve to drain2 then make a mierpoix of two onions1 half a carrot1 one turnip1 one head of celery1 one leek1 a little parsley1 thyme1 one bay-leaf1 and half a pound of lean ham1 all cut up very small2 put them into a stewpan with two ounces of butter1 fry five minutes1 keeping them stirred2 then squeeze the cabbage quite dry1 lay it in the stewpan with the vegetables and a quart of veal stock1 place it over a slow fire to stew for one hour1 or till quite tender1 take out the cabbage 7save the stock71 lay it on a cloth1 turn the end of the cloth over it1 squeeze it rather dry1 and make a long roll of it 7about the size round of half-a-crown piece71 cut it in pieces about an inch in length1 and dress them on the dish round the beef2 a small onion dressed as before may be placed on the top of each piece with a nice ,brussels sprout between2 and surround the whole with small fried sausages2 for sauce1 skim off the fat from the broth the cabbage was stewed in2 put half a pint of it in a stewpan1 with a quart of brown sauce 7,no4 #a71 place it on the fire1 and reduce it to one-half2 add a quarter of a teaspoonful of sugar1 and pour the sauce over the cabbage1 glaze and salamander the beef1 and serve2 this remove is very good1 and a similar dish is reputed to have been a great favourite of the celebrated man from whom ,i have named it4 ,no4 #dca4 ,stewed ,rump of ,beef la ,portugaise4 ,stew the beef as before1 peel eight ,portugal onions1 boil them in a gallon of water till nearly tender1 take them out and drain them2 butter a convenient sized stewpan1 put in the onions with two ounces of sugar1 just cover them with good veal stock1 and stew them until the stock is reduced to a thinnish glaze1 and adheres to them2 place the beef on the dish1 and dress the onions round it at equal distances apart1 and between each onion place a small but nice white cauliflower2 for the sauce1 add a quart of brown sauce1 with the glaze from the onions2 reduce it to half over the fire1 pass it through a tammie into a clean stewpan1 let it boil1 throw in forty ,french olives ready stoned1 pour the sauce over the vegetable1 glaze the beef1 salamander1 and serve4 ,no4 #dcb4 ,stewed ,rump of ,beef la ,joan d',arc4 ,stew the beef as before1 and proceed the same as for ,fillet of beef la ,joan d',arc 7,no4 #dah74 ,no4 #dcc4 ,stewed ,rump of ,beef la ,beyrout4 ,stew the beef as before1 and proceed as for ,filet de buf la ,beyrout 7,no4 #dai74 ,no4 #dcd4 ,stewed ,rump of ,beef la ,macdoine de lgumes4 ,stew the rump as before1 then peel forty young carrots1 the same number of young turnips2 tie up ten small bunches of green spring onions1 butter a saut-pan1 place them in it with a tablespoonful of sugar 7leave the stalks of the onions about an inch and a half in length71 half cover them with some good stock1 and let them simmer until quite tender2 cook the turnips and carrots in the same manner1 but separate1 make a low border of mashed potatoes round the dish1 leaving room for the beef in the centre2 dress the carrots1 onions1 and turnips on the potatoes tastefully1 and variegate them with peas1 cauliflowers1 asparagus1 ,french beans1 and stewed cucumbers 7,no4 #ajfd72 glaze and salamander the beef on a separate dish1 place it in the middle of the vegetables1 and have ready the following sauce3 put a quart of brown sauce in a stewpan1 with the stocks the vegetables were cooked in1 reduce until it becomes thickish1 pour over the vegetables1 and serve4 ,no4 #dce4 ,stewed ,rump of ,beef sauce piquante4 ,prepare and stew the rump of beef as before1 and prepare the following sauce3 put two tablespoonfuls of chopped onions in a stewpan1 with six do4 of common vinegar1 and half an ounce of glaze2 let it reduce to half1 then add a quart of brown sauce 7,no4 #a71 and half a pint of consomme 7,no4 #acd72 let it simmer half an hour1 skim1 and season with a little cayenne pepper1 salt1 sugar1 a tablespoonful of chopped mushrooms1 one do4 of chopped gherkins1 and one do4 of sliced gherkins2 glaze and salamander the beef1 pour the sauce round1 and serve4 ,no4 #dcf4 ,stewed ,rump of ,beef sauce tomate4 ,prepare and stew the beef as before1 glaze and salamander1 pour some tomata sauce 7,no4 #cg7 round1 and serve4 ,if you should have part of a rump of beef left from a previous dinner you can cut it in slices a quarter of an inch thick1 and warm them in a little consomme in a saut-pan2 serve with any of the foregoing sauces1 but especially the two last2 the best way to warm them is to glaze them well and put them in a moderate oven about twenty minutes2 do not let them boil1 or they would eat very hard4 ,no4 #dcg4 ,stewed ,sirloin of ,beef4 ,the sirloin1 after having been deprived of its fillet1 is of no use for roasting1 but is equally as good as the rump when stewed2 bone it carefully and lard the thick part with fat bacon1 like the rump2 roll it up1 and tie it well with string1 to keep its shape2 stew it in the same manner as the rump1 trim it at each end1 wipe off the greasy fat lightly from the top with a clean cloth1 glaze it lightly1 and put it in the oven until it has obtained a light gold colour2 serve with any of the sauces or garnitures used for stewed rumps of beef4 ,no4 #dch4 ,stewed ,sirloin of ,beef la ,printanire4 ,prepare and stew a sirloin as described1 glaze and salamander it1 place a low border of mashed potatoes round the dish1 and at each end put a croustade of bread cut in the shape of flat vases2 then have ready boiled and cut three inches in length1 fifty fine heads of asparagus2 dish them in1 crown upon the potatoes2 then have a quart of very young peas1 nicely boiled2 put them into a stewpan with a teaspoonful of sugar1 a little pepper and salt1 and four pats of butter2 toss them over the fire till the butter is melted2 put them in the croustade at each end of the dish1 place the beef in the centre1 pour a sauce aux concombres 7,no4 #ajc7 round the beef and serve4 7,for the sauce aux concombres1 see ,no4 #ajc74 ,no4 #dci4 ,ribs of ,beef la ,jean ,bart4 ,take four ribs of beef1 and saw the rib bones asunder in the middle2 pass your knife under1 and detach them from the flap2 then take the chine bones from the fleshy part1 sawing them off the ribs so as to leave but about four inches of the flat rib bones underneath2 then lard the thick part through and through with fat bacon like the sirloin1 fold the flap over so as to form a nice square piece1 tie it with string to keep its shape1 and roast three hours in vegetables1 in the same manner as described for fillet of beef2 when done1 take off the string1 glaze and salamander1 place it on your dish1 with a square croustade of bread1 with a cannon and anchor also cut from bread upon it1 at the head of the dish1 and have ready the following sauce3 chop very fine ten eschalots1 ten fresh mushrooms1 and half a pound of lean ham1 put them into a stewpan with four glasses of sherry and two of ,chili vinegar1 add a bunch of parsley1 two bay-leaves1 the rind of half a lemon1 and four cloves2 put them into the stewpan1 let all simmer ten minutes1 then add fifteen spoonfuls of tomata sauce 7,no4 #cg71 twenty of white sauce 7,no4 #g71 and ten do4 of consomme2 reduce the sauce until rather thick1 but it must be transparent1 season with a little cayenne pepper1 a teaspoonful of sugar1 and a little salt1 if required2 pass it through a tammie into another stewpan1 boil it up1 and pour round the beef4 ,no4 #ddj4 ,ox ,tongues4 ,may be served plain boiled2 if a good-sized tongue1 allow it from three to four hours to boil2 put it in cold water1 take off the skin1 trim off a great part of the root1 put it in hot water again a short time1 dress it on a dish garnished with vegetables as for stewed rump of beef la ,flamande 7,no4 #dbh71 or served with spinach or a ,milanaise sauce 7see ,fillet of ,beef la ,milanaise72 but when used as a remove1 they are mostly served as part of the garniture of another dish4 ,no4 #dda4 ,loin of ,veal la ,cambacres4 ,procure a nice white loin of veal1 saw off the chump1 cut off the thick skin from the thick part1 then cut some lardon of fat bacon and lean raw ham1 a quarter of an inch square and three inches long1 with which lard the thickest end on the top2 skewer the flap underneath1 butter the bottom of a large flat stewpan1 cover with thin slices of fat bacon1 and lay the veal on the top of them1 the larded side uppermost2 add two onions with four cloves stuck in them1 one carrot1 one turnip1 a bunch of parsley1 thyme and bay-leaves 7tied together71 half a pint of bucellas wine1 and a quart of stock2 place it over a sharp fire a quarter of an hour to boil1 skim and place it in a moderate oven for two hours 7according to the size71 basting it every quarter of an hour with the stock2 when done glaze and salamander the larded part1 but put the cover of the stewpan over the other part 7whilst salamandering it7 as it must be kept quite white2 make a low border of mashed potatoes on the dish you intend serving it on1 and have ready the following garniture3 you have previously boiled a ,russian ox-tongue2 take off the skins1 and cut it in escalopes the size of five-shilling pieces2 then cut up six very large ,french truffles1 and stew two cucumbers2 cut in escalopes of the same size as the tongue1 make them hot in separate stewpans1 in a little stock1 and dress them alternately on the border of mashed potatoes all round the dish2 place the veal in the centre1 and have ready the following sauce3 put two tablespoonfuls of chopped mushrooms in a stewpan with a glass of ,madeira wine1 two quarts of white sauce 7,no4 #g71 and a pint of boiling milk2 reduce it over the fire till it becomes rather thick2 pass it through a tammie into another stewpan1 season with a little sugar1 salt1 and the juice of half a lemon2 pour a little over each piece of truffle and cucumber1 and the rest in the dish2 glaze the pieces of tongue carefully1 and serve4 ,no4 #ddb4 ,loin of ,veal la ,macdoine de lgumes4 ,prepare and braise the veal as before1 garnish and sauce as for stewed rump of beef la ,macdoine de lgumes 7,no4 #dcd74 ,no4 #ddc4 ,loin of ,veal la ,pure de ,cleri4 ,prepare and braise the veal as before1 without larding it2 make a border of mashed potatoes on the dish1 then have twenty good heads of celery1 cut off the tops within two inches of the bottom1 make a pure of celery 7,no4 #aag7 with the tops1 and stew the bottoms in a quart of white stock1 with a quarter of an ounce of sugar1 until tender2 dress them upright upon the border of potatoes1 place the veal in the centre1 and pour the pure of celery round2 serve very hot2 the sauce must be rather thinner than usual4 ,no4 #ddd4 ,loin of ,veal la ,strasbourgienne4 ,roast a loin of veal in vegetables in the manner as described for ,fillets of ,beef 7,no4 #dag71 allowing it longer time according to the size2 dress it on the dish with a border of mashed potatoes round1 then have ready thirty pieces of ,strasburg bacon1 cut in the shape and size of cutlets2 dress them on the potatoes round the veal1 pour a sauce poivrade 7,no4 #cb7 into the dish1 but not over the bacon2 glaze the bacon1 and serve4 ,the ,strasburg bacon being very dry1 requires soaking at least twenty-four hours2 it most be allowed to simmer until very tender2 place it between two dishes1 with a weight upon it1 and when cold cut it into the shapes required1 and make them hot in good white stock4 ,good streaky bacon may be used instead of the ,strasburg1 if it is difficult to obtain4 ,no4 #dde4 ,fillet of ,veal la ,princire4 ,procure a good leg of veal1 cut off the knuckle just above the joint1 then cut out the bone from the middle of the fillet2 have ready two pounds of forcemeat 7,no4 #abj71 cut half a pound of cooked ham and twenty mushrooms into very small dice1 mix them with the forcemeat2 season rather high with cayenne pepper1 salt1 and nutmeg1 put the forcemeat in the place the bone was taken from1 pull the udder of the fillet round1 and skewer it up1 but not too tight2 tie it up with string1 put it on a spit1 and roast it four hours in vegetables1 in the same manner as described for fillets of beef2 when done take it from the paper and vegetables1 cut off the string1 and run three or four silver skewers through it in the place of those you have taken out2 the fillet must be quite white2 place it on the dish1 make a border of mashed potatoes round it1 upon which dress alternately a piece of tongue and a piece of bacon1 each piece cut in the form of a heart1 and not more than a quarter of an inch in thickness2 glaze the garniture1 and have ready the following sauce3 put two quarts of white sauce into a stewpan1 stir it over the fire until it becomes thick1 then add nearly a pint of thin cream2 poor the sauce in the dish1 but not over the garniture1 and serve immediately2 the first slice must be cut off the veal previous to its going to table4 ,no4 #ddf4 ,fillet of ,veal la ,versaillienne4 ,cut your fillet as before1 have ready boiled an ox-tongue1 trim it1 cut off the root and about two inches of the tip1 put it in the middle of the fillet from where you have taken the bone1 and fill up the cavities round the tongue with some forcemeat 7,no4 #abj71 skewer up the fillet and roast it as before2 when done lay it on the dish with a border of mashed potatoes round it1 upon which dress alternately a quenelle of veal and a slice of stewed cucumber 7,no4 #ajfd71 then put two quarts of white sauce in a stewpan1 with a pint of broth1 reduce it1 and add nearly half a pint of cream1 pour the sauce over the garniture1 and sprinkle a little chopped tarragon and chervil over it2 serve as soon as possible after you have poured the sauce over1 which requires to be seasoned rather high4 ,no4 #ddg4 ,fillet of ,veal la ,palestine4 ,prepare and dress the fillet exactly as before1 then peel fifty ,jerusalem artichokes1 and turn them in the shape of small pears2 boil them nicely in salt and water1 lay your fillet on a dish with a border of mashed potatoes round it1 upon which dress the artichokes1 the round part uppermost1 between each artichoke place a fine ,brussels sprout2 sauce the same as the last and serve4 ,no4 #ddh4 ,fillet of ,veal la ,jardinire4 ,prepare the fillet as before1 but place a piece of boiled bacon in the centre instead of the tongue1 roast it in vegetables as before1 pour a sauce jardinire 7,no4 #ajj7 upon a dish1 sprinkle a pint of young green peas plain boiled upon it1 dress a cauliflower at each end and another on each side1 place the fillet in the middle upon the sauce and serve4 ,no4 #ddi4 ,fillet of ,veal la ,potagre4 ,prepare the fillet as before1 then lard it through and through with pieces of fat bacon a quarter of an inch square and six inches long1 skewer it up tight1 put it on a spit and roast it as before1 but twenty minutes before it is done take it out of the vegetables but not off the spit1 and let it remain before the fire to brown2 have ready prepared twenty middle-sized onions1 and as many pieces of carrots turned in the form of pears1 stew them as directed in stewed rump of beef la ,flamande 7,no4 #dbh71 place the fillet in the dish1 make a border of mashed potatoes round it1 upon which dress the onions and carrots1 with a cauliflower at each end2 have ready the following sauce3 put two quarts of brown sauce in a stewpan1 with half a pint of consomm and half the stock the carrots and onions were cooked in1 boil it till it becomes like a thin glaze1 pour over the vegetables1 sprinkle about a pint of young peas nicely boiled over them if in season1 and serve4 ,no4 #dej4 ,fillet of ,veal aux petits pois4 ,prepare and roast the fillet exactly as the preceding1 then put a pint of white sauce 7,no4 #g7 in a stewpan1 let it boil2 have ready a quart of young peas nicely boiled1 put them into the stewpan1 with the white sauce1 a little salt1 and half an ounce of pounded sugar1 let it boil up1 then add two ounces of fresh butter1 toss them together over the fire1 pour them out into the dish1 lay the fillet over1 and serve as soon as possible4 ,no4 #dea4 ,neck of ,veal la pure de cleri4 ,take the best end of a neck of veal with about seven bones in it1 cut off the chine bones to give it a nice square appearance1 and roast it in vegetables as the fillets1 but of course it will not require so long2 when done1 dress it on a dish with a piece of boiled bacon about three inches broad at each end1 make a border of mashed potatoes round1 upon which dress the bottoms of fifteen heads of stewed celery 7,no4 #aag71 and sauce with a pure of celery made from the tops1 as there directed2 serve very hot1 but glaze the veal and bacon the last thing before going to table4 ,no4 #deb4 ,neck of ,veal la ,rouennaise4 ,prepare a neck of veal1 leaving it as long as possible1 take off the skin and the chine bones1 lard and braise it as for loin of veal la ,cambacres 7,no4 #dda72 when done1 put three tablespoonfuls of oil into a stewpan1 with two of chopped eschalots1 two of chopped raw mushrooms1 and two of chopped parsley1 pass them ten minutes over the fire1 then pour off the greater part of the oil1 add half a teaspoonful of flour1 mix it well1 and put in eighteen tablespoonfuls of white sauce 7,no4 #g71 stir it over the fire till it becomes rather thick1 then add a little salt1 half a teaspoonful of sugar1 and the yolks of two eggs1 mix all well together1 and spread it over the larded part of the veal1 egg and bread-crumb it1 brown it lightly with the salamander1 and serve a jus d'chalotte sauce 7,no4 #af7 with mushrooms in it1 pour it in the dish round the veal4 ,no4 #dec4 ,neck of ,veal la ,milanaise4 ,braise the veal precisely as 7,no4 #dda71 prepare a ,milanaise sauce 7see fillet of beef la ,milanaise1 ,no4 #dbe7 which pour into the dish and dress the veal upon it4 ,no4 #ded4 ,neck of ,veal la ,bruxellaise4 ,dress the veal the same as for neck of veal la pure de cleri 7,no4 #dea71 then have about one hundred ,brussels sprouts1 nicely boiled1 put them into a stewpan1 with two ounces of butter1 a little pepper1 salt1 sugar1 and the juice of half a good lemon1 stir them gently over the fire but do not break the sprouts1 pour them upon your dish1 dress the veal upon them with a piece of bacon at each end1 glaze them1 pour half a pint of thin white sauce 7,no4 #g7 round over the ,brussels sprouts and serve4 ,no4 #dee4 ,breast of ,veal4 ,i do not consider that a breast of veal is good without the tendron 7which is usually cut out and braised for entres71 yet it would be impossible to roast it with the breast1 for it would not be a quarter done by the time the other was2 ,i therefore recommend the following new method3 cut out the tendron1 braise it as described 7,no4 #fhe71 let it get cold1 take the other bones out of the breast1 lay some forcemeat of veal 7,no4 #abj7 down the centre1 upon which place the tendron1 roll it up1 sew it with string and your trussing-needle1 oil some paper1 tie the veal up in it1 and roast it two hours1 place a sauce ,soubise 7,no4 #dg72 or jardinire 7,no4 #ajj7 on the dish2 take the veal from the paper and lay it upon the sauce1 or if preferred you may serve with a plain veal sauce made thus3 put ten spoonfuls of brown sauce1 and the same quantity of melted butter into a stewpan1 place it on the fire1 let it boil ten minutes1 skim it1 add three tablespoonfuls of ,harvey sauce1 and it is ready to serve4 ,no4 #def4 ,breast of ,veal aux pois fins l',anglaise4 ,dress the veal exactly as before1 have ready boiled a quart of fresh young peas1 put them into a stewpan1 with eight spoonfuls of brown sauce 7,no4 #a71 a teaspoonful of powdered sugar1 a quarter of a pound of fresh butter1 and a small bunch of parsley1 boil them ten minutes1 season with a little salt if required1 pour them into your dish1 glaze the veal and serve it upon them4 ,no4 #deg4 ,breast of ,veal la pure de cleri4 ,dress the veal as before1 and serve with a pure of celery 7,no4 #aag7 under it4 ,no4 #deh4 ,breast of ,veal sauce tomate4 ,dress the veal as before and serve with a sauce tomate 7,no4 #cg7 under it4 ,breasts of veal may be stewed like the necks1 or roasted with vegetables1 but they are best roasted as before described4 ,no4 #dei4 ,calf's ,head4 ,procure a nice white calf's head that has been well scalded1 saw it in halves1 taking out the tongue 7whole7 and the brains1 make a white stock as follows3 put two carrots1 two turnips1 two heads of celery1 7cut up small71 a quarter of a pound of butter1 six cloves1 four blades of mace1 and a bunch of parsley1 thyme1 and bay-leaves1 pass it over the fire twenty minutes in a long brasier large enough to lay the head in1 then add a pint of water with which when boiled mix a quarter of a pound of flour1 add a gallon of water1 two lemons in slices1 and a quarter of a pound of salt2 let it boil up1 then lay the head in1 take care that it is well covered or the part exposed would become quite black1 when boiling set it on the corner of the stove to simmer for two hours1 or until it is done1 which you can ascertain by pressing the cheek on the thickest part with your finger1 if it gives easily it is done2 let it remain in the broth until ready to serve1 take it up1 drain it on a clean cloth1 break off the jaw-bone1 lay it on your dish1 surround it with six nice boiled potatoes cut in halves1 and pour sauce ,hollandaise 7,no4 #ff7 over it1 or sauce piquante 7,no4 #bg71 or sauce tomate 7,no4 #cg71 if preferred4 ,to serve calf's head for a remove for a large dinner1 when the head is done cut off the ears1 take out all the bone1 and set it on a large dish1 place another dish upon it and press it lightly with a seven pounds weight till it gets cold1 then lay it out on the table and cut it into oval pieces two inches wide and three long1 make a border of mashed potatoes1 warm the pieces in the stock it was boiled in1 drain them on a cloth1 then dish them alternately with quarters of boiled potatoes round the dish1 trim the gristly part of the ears1 then cut incisions in them longways without separating the edges1 turn them over and they will form a frill1 place a little of the brains inside of each1 and the remainder with the tongue cut in halves in the centre1 upon which place the ears at each end1 sauce with ,hollandaise as before1 but if required with other sauce the quarters of potatoes must be omitted4 ,no4 #dfj4 ,calf's ,head au naturel4 ,although calf's head is seldom if ever dressed this way in ,england it is about the best method2 the glutinous substance of the head being so relishing with this sauce1 all ,french epicures patronise it4 ,take a small calf's head1 lay it upon its skull on the table1 open the under part without cutting the tongue1 take out the under jaw-bones carefully1 fold the cheeks under1 tie it round with string1 boil it three hours1 7as described in the last71 when done lay it upon a cloth to drain1 untie the string1 take out the tongue1 peel it1 put the point of a knife in the middle of the skull bone1 it will open with facility1 take off the two pieces of bone that cover the brains1 and leave them exposed1 place the head upon a dish with one half of the tongue on each side1 7each person that partakes of it should be served with tongue and brains72 serve the following sauce in a boat3 put two tablespoonfuls of chopped eschalots1 one of chopped parsley1 one of chopped tarragon and chervil1 a quarter ditto of salt1 a little pepper1 six tablespoonfuls of salad oil1 and three ditto of common vinegar2 mix all well together and serve2 each person should stir the sauce previous to helping themselves to it1 for by standing the oil will come to the top2 the head requires to be very hot1 but the sauce quite cold4 ,no4 #dfa4 ,half a ,calf's ,head la ,luxembourg4 ,procure half a calf's head1 pass your knife under the skin upon the top of the skull and saw off about two inches of the skull bone1 boil it as described in the last1 when done drain it on a cloth1 lay it in a saut-pan1 and spread the following forcemeat over it3 having previously well washed the brains1 cut them in slices1 put two ounces of butter in a saut-pan1 let it melt1 then lay in the brains1 sprinkle a little chopped parsley1 pepper1 salt1 and the juice of half a lemon2 put them over a slow fire1 turn them1 and when done chop them fine and put them in a basin1 with four tablespoonfuls of bread-crumbs1 one of chopped mushrooms1 a little more pepper and salt1 a little grated nutmeg1 and chopped lemon peel2 mix altogether1 with the yolks of two eggs2 after it is spread wash it over with eggs1 with a paste-brush1 sprinkle some bread-crumbs over it1 place it in the oven half an hour1 salamander a light brown1 place it on a dish1 and have ready the following sauce3 put into a stewpan four tablespoonfuls of tarragon vinegar1 one blade of mace1 two cloves1 one spoonful of scraped horseradish1 and a glass of brandy2 let it boil five minutes1 add three pints of brown sauce 7,no4 #a71 and one ditto of consomm 7,no4 #acd72 when it boils set it at the corner of the stove1 skim it well and reduce it to two-thirds1 pass it through a tammie into a clean stewpan1 and add two dozen of pickled mushrooms1 and two dozen very small gherkins2 warm altogether1 finish with an ounce of anchovy butter1 and half a teaspoonful of sugar1 pour the sauce round the head and serve2 you may dress the whole head1 cutting it up as described 7,no4 #dei71 cover each piece with the forcemeat1 dress them on a border of mashed potatoes1 and serve the sauce in the centre4 ,no4 #dfb4 ,tte de ,veau en ,tortue4 ,dress the head1 and when cold cut it in oval pieces1 as described 7,no4 #dei71 make a small elevated casserole of rice in the shape of an oval vase 7see ,no4 #fbf71 which place in the centre of the dish1 make the pieces hot and dish them on a border of mashed potatoes round it1 placing an ear at each end2 have ready the following garniture and sauce3 make a mierepoix of two onions1 one turnip1 half a carrot1 a quarter of a pound of lean ham1 all cut up in slices2 put them into a stewpan1 with two cloves1 half a blade of mace1 a sprig of thyme1 marjoram1 winter savory1 basil1 a little parsley1 a bay-leaf1 and two ounces of butter2 pass it over a fire till it becomes a little brown1 then add four glasses of ,madeira1 two quarts of brown sauce 7,no4 #a71 half a pint of tomata sauce 7,no4 #cg71 and half a pint of broth1 reduce it on a quick fire twenty minutes1 skim it well1 pass it through a tammie into a clean stewpan1 boil it again till it adheres to the back of the spoon1 season with half a saltspoonful of cayenne pepper1 and a little sugar1 add twenty prepared cockscombs 7,no4 #abh71 six ,french truffles sliced1 twenty blanched mushrooms1 and twenty small quenelles 7,no4 #abj72 when very hot lay the garniture in the rice casserole1 and pour the sauce over the pieces of calf's head2 an attelet with a crawfish1 truffle1 and large quenelle upon it1 may be stuck at each end of the casserole of rice in a slanting direction4 ,no4 #dfc4 ,calf's ,head la ,pottinger4 ,dress and cut a head in pieces as before1 make two croustades of bread1 one in the shape of a cushion1 and the other like a scallop-shell1 make the pieces of head hot1 and dress them in your dish on a border of rice 7prepared as ,no4 #fbf71 put the croustade in the form of a cushion at one end of the dish1 and the other elevated upon a piece of fried bread at the other end1 in which put the brains1 at each side of the dish dress an ear cut to form a frill1 with a plover's egg in each2 have ready the following sauce3 put two tablespoonfuls of chopped onions into a stewpan1 with six of the vinegar from ,indian pickles1 let it boil a few minutes1 then add three pints of white sauce 7,no4 #g71 and a pint of white stock1 let it boil until it adheres to the back of the spoon1 pass it through a tammie into another stewpan1 add twenty mild ,indian pickles1 the same number of small gherkins1 and thirty cockscombs 7,no4 #abh71 when hot pour the sauce over the head1 stick three attelets prepared as in the last in the croustade resembling a cushion very tastefully1 and serve4 ,no4 #dfd4 ,calf's ,head in currie4 ,prepare and dish the head as in the last1 boil a pound of rice 7see ,no4 #abi71 and dish it in a pyramid in the middle1 leaving a place at the top to lay in the brains2 have ready prepared the following sauce3 put four onions1 two apples 7cut in slices71 a sprig of thyme1 a little parsley1 a blade of mace1 and six cloves into a stewpan1 with two ounces of butter1 fry them of a light brown1 add one tablespoonful of curry powder1 mix it well1 then add three pints of white sauce 7,no4 #g71 and a pint of broth2 boil altogether twenty minutes1 pass it through a tammie1 put it again into a stewpan1 let it boil1 season with a little salt and sugar1 pour over the head and serve very hot4 ,if the currie is preferred browner1 use a little brown gravy 7,no4 #ace72 more currie powder may be added if required very hot4 ,no4 #dfe4 ,saddle of ,mutton la ,brtonne4 ,roast a saddle of mutton quite plain 7see kitchen at home71 for the sauce wash and soak well a pint of young dry ,french haricots1 put them into a large stewpan with three quarts of water 7cold71 an ounce of salt1 and an ounce of butter2 set them over a brisk fire till they boil1 then set them at the corner and let them simmer for five hours1 or till tender1 drain them on a sieve1 cut four onions in thin slices1 put them in a stewpan1 with three ounces of butter1 stir them over the fire till they are a light brown colour1 then add half a tablespoonful of flour 7mix it well71 and a pint of good gravy2 when it boils put in the haricots1 mix them well1 and season with a saltspoonful of pepper1 and four ditto of salt1 add the gravy from the mutton1 with half an ounce of glaze1 pour them on the dish1 dress the saddle on the top and serve4 ,care must be taken not to have this sauce either too thick or too thin4 ,no4 #dff4 ,saddle of ,mutton au ,laver4 ,roast the saddle quite plain1 put two pounds of fresh laver in a stewpan1 with two tablespoonfols of catsup1 four ounces of butter1 a teaspoonful of salt1 a little pepper1 four tablespoonfuls of brown sauce1 and one ounce of glaze1 make it very hot1 pour in the dish1 dress the saddle upon it and serve4 ,no4 #dfg4 ,saddle of ,mutton la ,polonaise4 ,roast a middling-sized saddle of mutton1 and let it get cold1 then cut off all the meat1 leaving the bone and flaps uncut1 stand it on a strong dish that will bear the oven2 have ready some mashed potatoes rather stiff with which build a wall round the bone and flaps1 to shape it1 again like the saddle1 mince the meat you have cut out very fine1 put two tablespoonfuls of chopped onions in a middling-sized stewpan1 with half an ounce of butter1 fry them a very light brown1 then add half a tablespoonful of flour 7mix well71 a quart of brown sauce 7,no4 #a71 and half a pint of stock1 let it boil ten minutes1 then add the mutton 7mix well71 season with pepper1 salt1 and two tablespoonfuls of catsup1 make it quite hot1 then add three yolks of eggs1 stir well over the fire for three minutes to set the eggs1 put it into the saddle1 egg all over with a paste-brush1 cover the top with bread-crumbs1 melt a little butter1 which sprinkle over the bread-crumbs1 put it in a moderate oven half an hour1 salamander a light brown1 serve in the same dish1 and pour the following sauce round2 put a pint of brown sauce in a stewpan1 with half a pint of broth1 a spoonful of catsup1 half a teaspoonful of sugar1 and the smallest piece of garlick imaginable scraped on the tip of a knife1 boil altogether five minutes1 it is then ready4 ,this dish may be made of the remains of a saddle of mutton left from a previous dinner1 by procuring sufficient mutton for mincing1 and is equally as good4 ,no4 #dfh4 ,saddle of ,mutton la ,marseillaise4 ,prepare the saddle of mutton exactly as for ,polonaise1 only when you put in the mince1 which you have made rather stiffer1 have ready prepared the following pure3 cut six onions in small dice1 put them into a stewpan with two ounces of butter1 let them simmer gently until quite tender1 then add half a tablespoonful of flour 7mix well71 four ditto of white sauce 7,no4 #g71 and ten of milk1 let it boil twenty minutes1 season with a little pepper1 salt1 and sugar1 stir in the yolks of three eggs1 stir over the fire a minute to set the eggs1 let it cool a little1 and spread it over the mince1 egg over and bread-crumb the top1 put it in a moderate oven half an hour1 salamander a light brown1 and serve with a sauce ,soubise 7,no4 #dg7 rather thinnish round it4 ,no4 #dfi4 ,saddle of ,mutton rti1 brais1 la ,mirabeau4 ,trim a nice saddle of mutton 7,south ,down are the best1 from four to five years old71 take off the skin and skewer the flaps underneath1 roast it in vegetables as directed for fillet of beef 7,no4 #dag71 about two hours and a half will be sufficient1 take it from the vegetables1 glaze and salamander nicely1 place it on your dish and serve with the following sauce3 put a quart of poivrade sauce 7,no4 #cb7 in a stewpan1 and when boiling add a teaspoonful of sugar1 four of chopped gherkins1 and two ounces of boiled beetroot cut in dice2 sauce over and serve4 ,no4 #dgj4 ,saddle of ,mutton1 rti1 brais1 aux lgumes glac4 ,roast the saddle in vegetables as in the last1 glaze and salamander1 dress on your dish with a border of mashed potatoes round1 upon which dress your vegetables prepared as for stewed rump of beef la ,flamande 7,no4 #dbh71 pouring the same sauce over them4 ,no4 #dga4 ,haunch of ,mutton4 ,this delicate joint is generally plain roasted 7see ,kitchen at ,home72 when of the first quality and properly kept it is by many compared to venison1 although there is not the least resemblance1 the fat of venison being so very delicate and palatable that nothing can equal it1 but both are very estimable4 ,i shall give but a few simple receipts in order to preserve the flavour of this delicate joint4 ,no4 #dgb4 ,haunch of ,mutton au jus de ,groseilles4 ,roast the haunch quite plain1 put twenty tablespoonfuls of brown sauce 7,no4 #a7 in a stewpan1 with ten of consomm 7,no4 #acd71 one of tomata sauce 7,no4 #cg71 and an ounce of glaze1 boil it gently half an hour1 then add four tablespoonfuls of red currant jelly1 boil up1 pour it on the dish1 and the moment you serve lay the haunch upon it2 should you dish the haunch too soon the fat would run from it and spoil the sauce2 it should be carved in the same way as a haunch of venison1 then you keep the gravy from running into the sauce1 and can serve it separately4 ,no4 #dgc4 ,haunch of ,mutton la ,brtonne4 ,plain roast the haunch1 and proceed as for saddle of mutton la ,bretonne 7,no4 #dfe74 ,no4 #dgd4 ,haunch of ,mutton la ,polonaise4 ,roast a haunch1 and when cold cut out all the meat from the middle1 leaving the edges 7or the mashed potatoes would not stand71 mince the meat1 shape the haunch with mashed potatoes1 and proceed as for the saddle 7,no4 #dfg74 ,you can use a haunch left from a previous dinner1 if not too much cut4 ,no4 #dge4 ,haunch of ,mutton la ,bohmienne4 ,procure a small haunch of mutton of about twelve pounds in weight1 beat it well with a rolling-pin1 lay it in an earthen pan1 and cover with a marinade as prepared for fillet of beef 7,no4 #dbf71 let it remain a week1 roast it in paste in the same manner as for the haunch of venison 7see ,no4 #edj72 roast it three hours1 take it out of the paste1 glaze and salamander of a nice brown colour1 put a frill of paper to the knuckle1 and dress upon your dish with the following sauce round it3 pass half a pint of the marinade it was pickled in through a sieve into a stewpan1 add a quart of brown sauce 7,no4 #a71 let it boil till it becomes rather thick1 skim well1 add one tablespoonful of red currant jelly1 pass through a tammie into a clean stewpan1 then add twenty blanched mushrooms1 twenty small pickled onions1 and twenty ,french olives 7stoned72 let them warm in the sauce1 which slightly flavour with a little scraped garlick sauce over4 ,no4 #dgf4 ,haunch of ,mutton aux lgumes glacs4 ,proceed as directed for the saddle 7,no4 #dgj74 ,no4 #dgg4 ,leg of ,mutton la ,bohmienne4 ,proceed as directed for the haunch 7,no4 #dge71 but of course it will not require so much time to roast 7for which see ,kitchen at ,home74 ,no4 #dgh4 ,leg of ,mutton la ,bretonne4 ,see saddle of mutton 7,no4 #dfe74 ,no4 #dgi4 ,leg of ,mutton au ,laver4 ,see saddle of mutton 7,no4 #dff74 ,no4 #dhj4 ,leg of ,mutton la ,provenale4 ,procure a nice delicate leg of mutton1 beat it well with a rolling-pin1 make an incision at the knuckle in which push four cloves of garlick as deep into the fleshy part of the leg as you can1 roast it quite plain1 and serve a thin sauce la ,brtonne 7,no4 #dfe7 under it1 into which you have put a small piece of scraped garlick4 ,no4 #dha4 ,gigot de ,mouton de sept heures4 ,what6 seven hours to cook a leg of mutton6 exclaims ,john ,bull2 shade of the third ,george protect us1 why #8tis nonsense2 to which ,i must answer you are right1 it would rob it of its flavour2 but still it gains another flavour which is far from being bad2 and you must observe that1 although there will be less nourishment it will be much easier of digestion4 ,well1 well1 methinks ,i hear him say1 if you are determined upon publishing that destructive receipt 7which absurdity ,i am sure no one upon this soil will ever follow1 or disgrace their tables with71 write it in ,french and offend no one2 but for heaven's sake never invite me to dine with you on the day you find room for such a dish upon your table1 so taking the hint ,i give it in my native tongue3--,dsosse un assez gros gigot de mouton jusqu' la moiti du manche2 vous assaisonnerez des lardons de sel1 de gros poivre1 de thyme et de laurier pils1 et vous piquerez le dedans de votre gigot2 ne faites pas sortir vos lardons par-dessous4 ,quand il est bien piqu1 vous lui ferez prendre sa forme premire2 vous le ficellerez de manire qu'on ne s'aperoive pas qu'on l'ait dsoss2 vous mettrez ensuite des bardes de lard au fond de votre braisire1 quelques tranches de jambon1 les os concasss1 quelques tranches de mouton1 quatre carottes1 six oignons1 trois feuilles de laurier1 un peu de thyme1 trois clous de girofle1 un bouquet de persil et de ciboule1 deux cuilleres pot de bouillon3 vous mettrez cuire votre gigot pendant sept heures1 et le ferez aller trs petit feu2 vous en mettrez aussi sur le couvercle de la braisire4 ,au moment de servir vous l'goutterez1 vous le dficellerez1 le glacerez1 et le servirez avec le mouillement rduit dans lequel il aura cuit2 ayant soin de bien-cumer toute la graisse que votre fond est susceptible d'avoir4 ,no4 #dhb4 ,necks of ,mutton la ,lgumire4 ,cut off the scrags and take the chine bones from two necks of mutton1 lard the lean parts with lardons of fat bacon about three inches long1 roast them in vegetables as for fillet of beef 7,no4 #dag72 when done1 dress them on a dish1 placing fillet to fillet1 so as to form a saddle2 fill up the crevice between them with mashed potatoes1 upon which dress small pieces of cauliflower and small bunches of asparagus1 or ,brussels sprouts2 make a border of mashed potatoes round the mutton1 upon which dress some onions1 with pieces of carrots and turnips stewed 7see stewed rump of beef la ,flamande1 ,no4 #dbh71 place four onions at each end of the dish1 and stick a fine head of asparagus in each2 glaze the mutton1 and pour a demi-glace 7,no4 #i7 over the vegetables4 ,no4 #dhc4 ,necks of ,mutton la ,bretonne4 ,trim the necks as above1 roast them quite plain 7see ,kitchen at ,home71 and sauce as for saddle of mutton la ,bretonne1 7,no4 #dfe47 ,no4 #dhd4 ,neck of ,mutton la ,bohmienne4 ,proceed as for haunch of mutton 7,no4 #dge71 only three days in the marinade will be sufficient4 ,no4 #dhe4 ,neck of ,mutton la ,provenale4 ,trim a neck of mutton1 lard it1 and put it into a convenient sized stewpan1 with two onions1 one carrot1 one turnip 7cut in slices71 six cloves1 a blade of mace1 and a bunch of parsley1 thyme and bay-leaves2 cover with white broth1 and set it on the fire2 when boiling1 set it on the corner to simmer for two hours2 take it out1 and lay it on a saut-pan1 spread a pure of onions as for cotelettes de mouton la ,provenale 7,no4 #gja7 over the top1 egg and bread-crumb it1 put it in the oven a quarter of an hour1 salamander a light brown1 sauce with demi-glace as for the cotelettes4 ,no4 #dhf4 ,neck of ,mutton la ,charte4 ,trim two necks of mutton as before1 lard and braise as in the last article2 then peel some young turnips1 and cut about a pint of scoops from them the size of marbles 7with an iron scoop72 put a teaspoonful of powdered sugar into a stewpan1 place it over a sharp fire1 and just as it begins to brown1 add two ounces of butter1 and the scooped turnips2 pass them ten minutes over the fire1 then add a pint and a half of brown sauce 7,no4 #a71 and half a pint of consomme2 let it simmer till the turnips are quite done2 take them out1 and put them into another stewpan1 skim and reduce the sauce until it becomes rather thickish1 season a little more if required and pass it through a tammie upon the turnips1 dress the necks upon a dish fillet to fillet to form a saddle2 glaze1 pour the sauce and turnips round1 have twelve pieces of turnips cut in the form of pears and stewed as 7,no4 #aaje71 dress six of them1 one upon the other1 in pyramids at each end of the dish1 and serve very hot4 ,no4 #dhg4 ,breast of ,mutton pane1 grille1 sauce piquante4 ,procure two breasts of mutton cut as large as possible1 which put in a stewpan1 and braise three hours in the same manner as described for neck of mutton ,provenale 7,no4 #dhe71 previous to placing them in the stewpan tie them well up with string2 when done take up1 lay them on a dish1 take all the string and bones from them1 which will leave with facility1 place another dish upon them1 and press till quite cold with a fourteen pounds weight2 about half an hour before serving trim1 egg and bread-crumb1 beat gently with a knife1 melt a little butter in a stewpan1 and with a paste-brush butter the mutton all over1 throw them again into bread-crumbs1 beat gently again with your knife1 and put them on the gridiron over a moderate fire2 when lightly browned on one side1 turn them by placing another gridiron over and turning both gridirons together2 when done1 take them from the gridiron with a fish-slice1 lay on your dish1 and serve sauce piquante 7,no4 #bg7 round1 or you may serve them with dressed spinach 7,no4 #ajhg71 sauce ,soubise 7,no4 #dg7 or fines herbes 7,no4 #bf74 ,no4 #dhh4 ,saddle of ,lamb aux petits pois4 ,roast a saddle of lamb in vegetables1 as described for fillet of beef 7,no4 #dag72 when done glaze and salamander a light brown colour2 put a quart of young peas boiled very green into a stewpan1 quite hot1 with two ounces of butter1 half a tablespoonful of sugar1 a little salt1 and six tablespoonfuls of bechamel sauce 7,no4 #g72 shake them round over the fire a few minutes1 pour them in your dish1 and dress the saddle over4 ,a saddle will require about two hours roasting4 ,no4 #dhi4 ,saddle of ,lamb la ,svign4 ,roast the saddle with vegetables as before1 make a pure d'asperges 7,no4 #ajb71 cut two large cucumbers in pieces about two inches and a half in length2 cut each piece lengthwise in three1 take out the cores1 cut them in the shape of the bowl of a spoon1 and stew them as described 7,no4 #ajc71 have ready some quenelles de volaille 7,no4 #abj71 place a roll of mashed potatoes at each end of the dish2 at the bottom dress half a circle1 with the cucumber and quenelles1 by laying them alternately in a slanting position1 and at the top of the dish lay nine quenelles upon a roll of potatoes1 formed like the bows of a boat1 so that the first quenelle stands out in a point1 and the others are brought gradually in to the ends2 place a piece of stewed cucumber cut like a diamond between each quenelle1 and dress some nice heads of sprue grass in the centre1 at each end of the dish2 place the saddle in the middle1 and pour the pure d'asperges 7quite hot7 on each side4 ,no4 #dij4 ,saddle of ,lamb l',indienne4 ,roast the saddle in vegetables as before1 then put a quart of sauce l',indienne 7,no4 #de7 into a stewpan2 when boiling and ready to serve1 add thirty very mild green ,indian pickles4 ,when hot1 sauce round and serve4 ,no4 #dia4 ,saddle of ,lamb demi ,provenale4 ,roast the saddle with vegetables as before2 cut six large onions in small dice1 which put into a stewpan with three tablespoonfuls of oil2 stir over a slow fire till they are quite tender1 then add half a tablespoonful of flour 7mix well7 and twelve do4 of white sauce 7,no4 #g72 boil ten minutes1 season with half a teaspoonful of salt1 one do4 of sugar1 and a quarter do4 of pepper2 add the yolks of three eggs1 stir it over the fire half a minute1 lay it out on a dish1 and when nearly cold spread it over the saddle a quarter of an inch in thickness2 egg and bread-crumb over1 put it in a sharp oven ten minutes1 salamander of a light brown1 and serve with sauce demi-glace 7,no4 #i7 round it4 ,no4 #dib4 ,saddle of ,lamb la ,mnagre4 ,plain roast a saddle#f and allow it to get cold1 cut out all the meat1 leaving the flaps untouched1 shape round the saddle a wall of stiff mashed potatoes1 cut the meat up in square thin slices1 then put a quart of white sauce 7,no4 #g7 in a stewpan2 let it boil up1 put in your meat1 season with lemon-juice1 pepper1 and salt2 moisten with a little white broth1 and when it is quite hot add the yolks of two eggs1 mixed with four spoonfuls of cream2 place it within the saddle1 egg all over1 sprinkle bread-crumbs on the top1 and put it in a sharp oven upon the dish you intend serving it on a quarter of an hour2 have ready poached eight eggs1 lay them on the top1 garnish round with peas1 ,brussels sprouts1 or asparagus1 nicely boiled1 and pour a white demi-glace 7,no4 #g7 round2 serve immediately2 ham or tongue1 with mushrooms cut in slices1 may be added with the lamb4 ,no4 #dic4 ,haunch of ,lamb4 ,like the haunch of mutton1 this joint is usually plain roasted1 but for a change it may be roasted with vegetables1 and served with any of the sauces1 as used for the saddle in the foregoing receipts4 ,it will require nearly two hours roasting4 ,the fore-quarter may likewise be dressed the same ways4 ,no4 #did4 ,fore-quarter of ,lamb l',htelire4 ,roast a fore-quarter well covered with oiled paper1 and a good distance from the fire1 when done it must be a light gold colour1 then put a quarter of a pound of matre d'htel butter 7,no4 #gi7 in a stewpan1 and when beginning to melt add half a pint of good cream2 shake the stewpan round till hot1 but not near boiling1 and the moment you serve pour it upon the dish1 and dress the fore-quarter upon it4 ,no4 #die4 ,fore-quarter of ,house ,lamb aux pointes d'asperges4 ,roast the lamb exactly as in the last1 have ready a sauce aux pointes d'asperges 7,no4 #aja71 pour it hot on your dish1 lay the lamb upon it1 and serve4 ,it will take about an hour roasting4 ,no4 #die4 ,ribs of ,lamb la ,chancelire4 ,roast a fore-quarter of lamb with vegetables 7see ,no4 #dag71 and when done cut out the shoulder very round1 cut off all the meat from it1 and mince it very fine1 with half a pound of cooked ham1 twenty button mushrooms1 and six middling-sized ,french truffles2 then put a teaspoonful of chopped eschalot in a stewpan1 with a teaspoonful of salad oil2 fry them of a light yellow colour1 add a quarter of a tablespoonful of flour 7mix well71 half a pint of stock1 and a pint of white sauce2 let it boil1 keeping it stirred1 add your meat and the other ingredients1 season with pepper and salt1 and when boiling add the yolks of two eggs2 stir them in quickly1 and pour the whole into the place you cut the shoulder from2 egg it over with a paste-brush1 sprinkle bread-crumbs and grated ,parmesan cheese over1 brown it lightly with the salamander1 dress upon your dish1 pour a sauce bechamel la crme 7,no4 #ef71 rather thin1 round and serve4 ,no4 #dif4 ,leg of ,lamb la ,st4 ,john4 ,roast the leg in vegetables as described 7see ,no4 #dag72 an hour and a half would be sufficient2 when done1 place a paper frill on the knuckle1 and lay it in your dish2 have ready prepared the following sauce3 put the yolks of three eggs in a stewpan1 with half a pound of fresh butter1 the juice of half a lemon1 a little pepper1 salt1 and two tablespoonfuls of tarragon vinegar2 place it over a moderate fire1 keeping it stirred with a wooden spoon1 and when the butter has melted and begins to thicken 7great care must be taken that the eggs do not curdle1 which they will do if you allow it to get too hot before the butter is melted1 or allow it to boil in the least71 add a pint of white sauce 7,no4 #g71 and a little sugar2 mix all well together1 pass through a tammie into a clean stewpan1 place again over the fire to get hot 7but not to boil71 keeping it stirred2 add half a gill of cream1 and if too thick a little milk1 pour it over the lamb1 have ready a few pistachios each cut in eight lengthwise1 sprinkle over1 and serve very hot4 ,no4 #dig4 ,leg of ,lamb aux pois4 ,roast a leg of lamb quite plain1 have ready boiled1 very green1 two quarts of young peas1 put them hot into a stewpan1 with three pats of butter1 a tablespoonful of sugar1 a little pepper1 salt1 and six spoonfuls of white sauce 7,no4 #g71 mix all well together over the fire1 without breaking the peas2 pour them in a dish1 dress the leg over and serve4 ,no4 #dih4 ,boiled ,leg of ,lamb and ,spinach4 ,boil a leg of lamb quite plain1 which will take from an hour and a quarter to an hour and a half 7add a little milk to the water you boil it in71 have ready dressed sufficient spinach to cover the bottom of the dish an inch and a half in thickness1 dress the lamb upon it1 and serve2 to dress spinach1 see ,no4 #ajf4 ,no4 #dii4 ,boiled ,leg of ,lamb la ,palestine4 ,boil a leg of lamb1 dress it on your dish1 and pour a sauce ,palestine 7,no4 #hg7 over it4 ,no4 #ejj4 ,roast ,leg of ,lamb la ,jardinire4 ,plain roast the lamb1 have ready a sauce jardinire 7,no4 #ajj7 pour it on the dish1 and dress the leg upon it4 ,the shoulder may be dressed exactly as the leg4 ,no4 #eja4 ,shoulder of ,lamb la ,bruxellaise4 ,roast a shoulder of lamb with vegetables1 and serve with sauce as for neck of veal la ,bruxellaise 7,no4 #ded74 ,no4 #ejb4 ,shoulder of ,lamb la ,polonaise4 ,cut all the meat from the top of the shoulder and a little from the bottom1 so as not to spoil the shape2 build a wall of mashed potatoes about two inches high round it1 and proceed as for saddle of mutton 7,no4 #dfg74 ,,pork4 ,pork is a great favourite with some persons but scarcely ever used for removes1 except plain roasted stuffed with sage and onions1 that ,i shall describe in my ,kitchen at ,home1 but ,i shall here give six new ways of dressing pork for removes2 it must be of the best quality1 small1 and1 above all1 in season4 ,no4 #ejc4 ,leg of ,pork sauce ,robert4 ,score the skin of the leg with a sharp knife1 oil some paper1 wrap the leg up in it1 and roast about two hours and a half of a nice yellow colour2 have ready the following sauce3 put four tablespoonfuls of chopped onions into a stewpan1 with two ounces of butter1 stir over a moderate fire till the onions are nicely browned1 then add three tablespoonfuls of tarragon vinegar 7let it boil71 a quart of brown sauce 7,no4 #a71 half a pint of consomm1 and a little brown gravy2 let it boil at the corner of the stove about twenty minutes1 skim it well1 reduce it till it adheres to the spoon1 season with a little cayenne pepper1 salt1 and two tablespoonfuls of ,french mustard2 when ready to serve add twenty small gherkins1 twenty pickled mushrooms1 twenty small quenelles 7,no4 #abj71 pour the sauce in the dish1 dress the leg upon it1 put a paper frill on the knuckle and serve4 ,no4 #ejd4 ,leg of ,pork la ,piedmontaise4 ,roast the leg as before1 and prepare the sauce thus3 put two tablespoonfuls of chopped onions into a stewpan1 with four of ,indian pickle vinegar1 let boil a few minutes1 then add twenty tablespoonfuls of brown sauce 7,no4 #a71 and ten ditto of consomm1 let boil twenty minutes1 skim well1 season with a little cayenne pepper1 sugar1 and salt1 pass it through a tammie into a clean stewpan1 stone forty ,french olives1 put them into the sauce1 glaze the pork and pour the sauce round4 ,no4 #eje4 ,loin of ,pork la ,bourguignote4 ,trim a small loin of pork1 cut off all the rind1 wrap it in oiled paper1 and roast of a nice yellow colour2 have ready the following preparation3 cut six large onions in small dice and put them in a stewpan1 with two ounces of butter2 let them stew over a slow fire till quite tender and rather brown1 then add half a tablespoonful of flour 7mix well71 and fifteen of brown sauce 7,no4 #a72 boil twenty minutes1 season with a teaspoonful of chopped sage1 half ditto of sugar1 and half of salt1 finish with the yolks of three eggs1 stir over the fire half a minute to set the eggs1 and spread it over the pork half an inch in thickness1 egg and bread-crumb over it1 place it in the oven ten minutes1 salamander a light brown1 and serve the following sauce round it3 put fifteen spoonfuls of brown sauce 7,no4 #a7 and six of consomm in a stewpan1 with two of ,harvey sauce1 one of catsup1 and half a one of ,chili vinegar1 boil altogether ten minutes1 and finish with a little sugar1 salt1 and pepper1 if required4 ,no4 #ejf4 ,neck of ,pork la ,remoulade1 l',indienne4 ,trim the neck1 but do not take off the rind1 wrap it in oiled paper and roast as previously2 make a good sauce remoulade 7,no4 #gag71 to which add three tablespoonfuls of chopped ,indian pickle1 pour the sauce in the dish and dress the pork upon it4 ,no4 #ejg4 ,neck of ,pork la ,vnitienne4 ,put two tablespoonfuls of chopped onions into a stewpan1 with an ounce of butter1 fry rather brown1 then add half a tablespoonful of flour 7mix well71 and twelve ditto of brown sauce1 reduce it until thick1 add half a tablespoonful of chopped parsley1 one ditto of chopped mushrooms1 and season with half a teaspoonful of sugar1 a little salt1 and cayenne pepper2 let it cool1 open part of the neck lengthwise between the skin and the flesh1 put in the above preparation1 tie up the neck in oiled paper and roast it1 then prepare the following sauce3 put two chopped eschalots in a stewpan1 with a spoonful of salad oil1 two tablespoonfuls of common vinegar1 and a small piece of glaze2 boil five minutes1 then add six tablespoonfuls of brown sauce 7,no4 #a71 six of consomm1 and six ditto of tomata sauce 7,no4 #cg72 boil altogether ten minutes1 pour the sauce on your dish and serve the pork upon it4 ,no4 #ejh4 ,roast ,sucking ,pig4 ,procure a sucking pig of from eight to nine pounds1 wash the inside and wipe it well with a dry cloth1 prepare the stuffing thus3 boil four large onions until quite tender1 chop them very fine1 with six leaves of sage1 a little thyme and parsley1 season with a little cayenne pepper and salt1 add three tablespoonfuls of bread-crumbs1 and mix it with three eggs1 stuff the pig quite full1 sew up the belly1 put it on the spit1 place it at a distance from a moderate fire 7folded in buttered paper7 for half an hour1 then put it closer1 allowing it two hours to roast1 but ten minutes before it is done take off all the paper to allow it to become brown and crisp2 serve plain gravy in the dish1 and bread sauce with currants in it in a boat2 before sending it to table take off the head and cut the pig in halves down the back4 ,no4 #eji4 ,sucking ,pig la ,savoyarde4 ,take a very delicate sucking pig and prepare the following stuffing3 put two tablespoonfuls of chopped onions in a stewpan1 with a teaspoonful of oil1 pass them over a moderate fire five minutes1 add half a pound of rice previously well boiled in stock1 half a pound of sausage-meat1 four pats of butter1 a little chopped parsley1 pepper1 salt1 and three eggs2 mix all well together1 stuff the pig1 and roast it in oiled paper1 as in the last2 prepare the sauce thus3 put two tablespoonfuls of chopped onions in a stewpan1 with one of salad oil and fry them quite white1 add a wineglassful of sherry or ,madeira1 a pint of white sauce 7,no4 #g71 and six tablespoonfuls of milk1 let it boil a quarter of an hour1 skim well1 add a good tablespoonful of chopped mushrooms1 half ditto of chopped parsley1 a teaspoonful of sugar1 ditto of salt1 and a little white pepper2 dress the pig in the dish1 pour the sauce round1 and garnish with small fried sausages4 ,no4 #eaj4 ,turkey la ,nelson4 ,make a croustade resembling the head of a ship1 as represented in the design2 procure a very white nice young turkey1 truss it as for boiling1 leaving as much of the skin of the neck attached to the breast as possible1 have ready the following stuffing3 scrape an ounce of fat bacon 7with a knife71 put it into a stewpan1 with a teaspoonful of chopped eschalots1 pass five minutes over a moderate fire1 then add twenty tablespoonfuls of white sauce 7,no4 #g71 let it reduce till thick1 add twenty small heads of mushrooms1 six ,french truffles cut in slices1 and twelve cockscombs2 mix all well together over the fire1 season with a teaspoonful of powdered sugar1 half ditto of salt1 and a little white pepper2 finish with the yolks of two eggs1 stir over the fire a minute to set the eggs1 and lay it out on a dish to get cold1 then detach the skin on the breast from the flesh without breaking1 and force some of the stuffing under the skin2 put the remainder in the interior of the breast1 roast it in vegetables as described for fillet of beef 7,no4 #dag71 but just before it is done take away the paper and vegetables1 and let it remain before the fire till of a fine gold colour4 ,fix the croustade at the head of the dish with a paste made of white of egg and flour1 make a border of mashed potatoes round the dish1 place the turkey in the centre1 and have ready the following garniture3 fillet three fowls1 lard and braise the fillets as ,no4 #gib1 form the legs into little ducklings as described 7,no4 #ajbd71 prepare six slices of tongue of the size and shape of the fillets1 and dress them round the turkey upon the mashed potatoes to form a ship4 ,for the sauce put two glasses of ,madeira wine in a stewpan1 with a tablespoonful of ,chili vinegar1 two minced apples1 a small bunch of parsley1 a spoonful of chopped mushrooms1 and half an ounce of glaze2 let it boil a few minutes1 add ten tablespoonfuls of tomata sauce 7,no4 #cg71 a quart of brown sauce 7,no4 #a71 and a pint of consomm1 let it boil quickly until it adheres to the spoon1 stirring it the whole time1 finish with a tablespoonful of red currant jelly1 pass it through a tammie into another stewpan1 season with a little salt and pepper1 boil it another minute1 glaze the turkey1 pour the sauce in the dish1 glaze the pieces of tongue and serve4 ,no4 #eaa4 ,turkey la ,godard4 ,procure a good-sized turkey1 very white and well covered with fat1 truss it as for boiling1 hold the breast over a charcoal fire till the flesh is set1 then lard it with fat bacon very neatly1 lay the turkey in a braising-pan breast upwards1 and pour in as much good veal stock as will nearly reach the larded part1 start it to boil1 skim1 then place it over a slow fire to simmer for three hours1 keeping some live charcoal upon the cover of the braising-pan1 and now and then moistening the breast with a little of the stock2 when done take it up1 give a nice yellow colour to the bacon on the breast1 put it on your dish1 and have ready the following garniture3 prepare six large quenelles de volaille 7,no4 #abb71 truss and roast four pigeons 7,no4 #iei71 lard and cook four fine veal sweetbreads 7,no4 #fga71 arrange them with taste round the turkey1 and have ready the following sauce3 strain half the stock the turkey was dressed in through a cloth into a stewpan1 let it boil1 put it on the corner of the stove1 skim till you get off every particle of grease1 reduce it to half1 add a quart of brown sauce 7,no4 #a71 and half a pint of tomata sauce 7,no4 #cg71 let boil1 keeping it stirred till becoming a thickish demi-glace1 add two dozen cockscombs1 and a teaspoonful of sugar1 with a little cayenne and salt if required1 pour it in the dish but not over the garniture1 and serve4 ,attelets of cockscombs and truffles are sometimes stuck in the breast1 but it is an impediment to the carving1 and it looks as well without4 ,no4 #eab4 ,turkey la ,chipolata4 ,although this dish has been degusted by our great great grandfathers1 and has been for upwards of a century one of the strongest pillars of the art1 ,i shall here describe it1 as an old proverb justly reminds me that a good thing can never get old4 ,truss the turkey as for boiling1 and to modernize it1 lard neatly the right breast1 roast thirty good chesnuts which mix in a basin with one pound of sausage-meat highly seasoned1 stuff the breast of the turkey with it1 and braise as in the last article1 when done place it upon your dish1 and have ready the following ragout3 cut two pounds of lean bacon in long square pieces about the size of walnuts1 blanch them ten minutes in boiling water1 put two ounces of butter in a middling-sized stewpan1 with the bacon1 fry till becoming rather yellowish1 then add a tablespoonful of flour1 mix well1 add by degrees three pints of good white stock1 with a quart of white sauce1 stir over the fire till boiling1 then put in forty button onions1 twenty fine heads of mushrooms1 a bunch of parsley1 one bay-leaf1 and two cloves2 boil altogether1 and when the onions are done take them with the mushrooms and bacon out of the sauce with a colander spoon1 put them into a clean stewpan1 with thirty chestnuts roasted white1 and eight sausages broiled1 each one cut in three1 reduce the sauce1 keeping it stirred till it becomes the thickness of brown sauce1 previously having simmered1 and skimmed off all the grease1 pass the sauce through a tammie upon the other ingredients1 make all hot together1 finish with a liaison of two yolks of eggs1 and pour over and round the turkey 7except over the breast71 which serve very hot4 ,the old style used to be brown1 in that case substitute brown sauce for white and omit the liaison4 ,no4 #eac4 ,small ,turkey la ,duchesse4 ,procure a small nice turkey1 truss it as for boiling1 and roast it in vegetables as usual1 keeping it quite white1 place it upon your dish with a border of mashed potatoes round1 upon which dress twenty-five quenelles 7,no4 #abj71 and twelve slices of tongue 7cut in the same shape as the quenelles71 have ready boiled very green some ,french beans cut in diamond shapes1 which sprinkle over the breast of the turkey1 and sauce over with a pure de concombres 7,no4 #aje74 ,no4 #ead4 ,poularde l',ambassadrice4 ,procure a nice white poularde1 cut it open down the back1 and bone it without breaking the skin1 make two pounds of forcemeat 7,no4 #abj71 with which mix six large ,french truffles cut in slices1 spread the forcemeat half an inch in thickness upon the inside of the poularde1 then have ready boiled and nicely trimmed a small ox tongue1 cover it with the forcemeat1 fold a slice of fat bacon round1 and put it in the middle of the poularde1 which roll up and sew from end to end1 fold the poularde in slices of fat bacon1 and tie it up in a cloth1 have ready prepared some vegetables of all kinds cut in slices1 put them in a convenient-sized stewpan1 lay the poularde upon them1 the breast downwards1 but first moisten the vegetables with a little salad oil1 add half a pint of ,madeira wine1 and sufficient white broth to cover the poularde1 set on a sharp fire to boil1 skim1 and let it simmer for three hours1 prepare the following garniture3 braise two spring chickens 7trussed as for boiling7 three quarters of an hour in the braise with the poularde1 have ready prepared a croustade as represented in the design1 upon which place a larded sweetbread nicely cooked and glazed1 place a fine cockscomb and a large truffle upon a silver attelet1 and run it through the sweetbread1 sticking it upright in the croustade1 then take the poularde out of the cloth1 take off the bacon1 pull out the string it was sewed up with1 dry it with a cloth1 and place it upon your dish with the garniture arranged tastefully around it2 have ready the following sauce3 chop half a pottle of fresh mushrooms very fine1 put them into a stewpan1 with one ounce of butter and the juice of half a lemon1 boil over a sharp fire five minutes1 add two quarts of white sauce 7,no4 #g71 with one of the braise1 let boil1 keeping it stirred1 until it adheres to the back of the spoon1 rub it through a tammie into a clean stewpan1 adding a few spoonfuls of white broth if too thick1 season with a teaspoonful of sugar and a little salt1 cut a few very black truffles in slices1 and chop a couple very fine1 place them on a plate in the hot closet ten minutes2 put your sauce again on the fire1 and when boiling add a gill of whipped cream1 pour the sauce over the poularde and chickens1 lay the slices of truffles here and there upon them1 and sprinkle the chopped truffles lightly over1 the blackness of the truffles contrasting with the whiteness of the sauce has a pleasing effect2 serve directly you have poured the sauce and sprinkled the truffles over4 ,the bones being taken out of the poularde they must be carved crosswise1 thus carving through tongue and all4 ,no4 #eae4 ,poulardes en ,diadme4 ,make a croustade representing a diadem1 stick three silver attelets upon it1 on which you have stuck a crawfish1 a large truffle1 and a large quenelle1 roast two poulardes quite white in vegetables1 and have an ox tongue nicely boiled and trimmed1 place them on the dish with their tails to the croustade and the tongue between2 upon the root of the tongue and at the end of each poularde place a nice larded sweetbread well cooked and glazed 7or a fine head of cauliflower nicely boiled71 make a border of mashed potatoes round1 upon which dress alternately truffles and fine cockscombs1 previously dressed 7,no4 #abh72 have ready the following sauce3 peel four middling-sized cucumbers1 mince and put them into a stewpan with an ounce of butter1 a quarter of a pound of lean ham1 two chopped eschalots1 and a little powdered sugar1 pass the whole over a slow fire1 and stew them gently half an hour1 or till quite tender1 then mix in half an ounce of flour1 add two quarts of white sauce 7,no4 #g71 which moisten with a pint of white broth1 let boil till it adheres to the spoon1 stirring the whole time1 rub through a tammie and put it into a clean stewpan1 place over the fire1 and when boiling add a gill of cream and two pats of butter2 season with the juice of a lemon1 a little salt and sugar if required2 pour the sauce over the poulardes and cockscombs1 glaze the tongue1 truffles1 and sweetbreads and serve immediately2 do not pour the sauce over until quite ready to serve4 ,no4 #eaf4 ,poulardes la ,vicomtesse4 ,make a croustade as represented in the plate 7fig4 #e71 roast two poulardes in vegetables as in the last2 place the croustade in the middle of the dish1 and upon each gradation of it stick an attelet1 upon which you have placed two plover's eggs warmed in stock2 place the poulardes on the dish breast to breast1 and at the tail of each lay three larded lambs' sweetbreads 7,no4 #fga71 make a border of mashed potatoes round1 upon which dress slices of cooked ham warmed in stock1 and cut in the shape of fillets of fowls2 have ready prepared the following sauce3 cut into thin slices a little carrot1 turnip1 onion1 and celery1 put them into a stewpan1 with an ounce of butter1 three cloves1 half a blade of mace1 a bay-leaf1 a sprig of thyme and parsley1 pass them over a brisk fire until lightly browned1 add four tablespoonfuls of tarragon vinegar1 and one ditto of common vinegar1 let boil1 add two quarts of brown sauce 7,no4 #a71 and one of consomm1 boil it twenty minutes1 keeping it stirred1 pass it through a tammie into a clean stewpan1 add half a pint of tomata sauce 7,no4 #cg71 and two tablespoonfuls of red currant jelly2 boil altogether till it adheres to the spoon1 season with a little salt and pepper if required1 sauce over the poulardes2 glaze the pieces of ham and serve immediately4 ,no4 #eag4 ,poulardes la ,jeanne d',arc4 ,roast the poulardes in vegetables as before1 and dress them with croustade1 garniture1 and sauce as described in fillet of beef la ,jeanne d',arc 7,no4 #dah74 ,no4 #eah4 ,poulardes la ,jeune ,princesse4 ,bone two nice poulardes as for poularde l'ambassadrice 7,no4 #ead71 lay them on a cloth1 have ready prepared four pounds of forcemeat 7,no4 #abj71 spread some half an inch in thickness over the inside of the poulardes2 have ready boiled a ,russian tongue1 which cut in halves lengthwise1 trim each half1 lay one upon the middle of each poularde1 cut twelve pieces of fat bacon four inches in length and the thickness of your finger1 lay three pieces upon each side of the tongue at equal distances apart1 and between each piece lay rows of small very green gherkins1 season with a little salt and pepper1 cover with a little more of the forcemeat1 roll and sew up the poulardes1 tie them in cloths and braise two hours1 as directed for poulardes l'ambassadrice2 when done take them out of the cloths1 pull out the packthread you sewed them up with1 dress them on your dish in a slanting direction1 make a border of mashed potatoes round1 have ready twenty small croustades de beurre la pure de volaille 7,no4 #dje71 which dress upon the mashed potatoes at equal distances apart1 and upon the top of each place a plover's egg 7from which you have peeled off all the shell7 warmed in broth1 between each croustade lay small bunches of asparagus 7previously boiled71 cut an inch and a half in length1 and six or eight in a bunch2 have ready the following sauce3 put three quarts of white sauce 7,no4 #g71 and one of white stock in a stewpan1 the sauce strongly flavoured with mushrooms1 place it over the fire1 keep stirring1 reduce to two-thirds1 add a gill of whipped cream1 season with a little salt and sugar if required2 pour the sauce over the poulardes1 and upon the breast of each sprinkle a few heads of sprue grass nicely boiled and cut very small2 in carving they must be cut across1 it will resemble marble4 ,no4 #eai4 ,poulardes la ,financire4 ,roast two poulardes in vegetables as usual2 have ready boiled two ox tongues1 trim them1 nicely cutting off part of the tip2 when the poulardes are done dress them up on your dish tail to tail1 dress the two tongues crosswise1 that is1 the tips of the tongues touching the tails of the poulardes1 have a very fine larded sweetbread nicely cooked and glazed1 which place in the centre 7this way of dishing them is very simple but very elegant72 have ready the following ragout3 put twenty dressed cockscombs1 twenty heads of mushrooms1 four truffles cut in slices1 twelve pieces of sweetbread the size of half-crowns 7well blanched71 and twenty small quenelles 7,no4 #abj71 in a stewpan1 in another stewpan put two glasses of sherry1 half an ounce of glaze1 a little cayenne pepper1 and a bay-leaf2 reduce to half over a good fire1 then add three quarts of espagnole or brown sauce 7,no4 #a71 and twenty spoonfuls of consomm 7,no4 #acd71 boil and skim1 reduce1 keeping it stirred till it becomes a good demi-glace and adheres to the back of the spoon1 pass it through a tammie into the stewpan containing the garniture1 add a little powdered sugar1 make all hot together1 pour over and round the poulardes1 glaze the tongues and serve4 ,no4 #ebj4 ,poulardes la ,warsovienne4 ,roast two large poulardes in vegetables1 and let them get cold1 then take all the meat from the breast1 but be careful to leave a rim half an inch in thickness1 cut up the flesh in small dice1 put it into a stewpan with fifteen spoonfuls of white sauce 7,no4 #g71 two truffles cut in slices1 and twelve pieces of stewed cucumber 7,no4 #ajc72 season with a little sugar1 salt1 and a very little grated nutmeg2 stir all very gently over the fire 7being careful not to break the pieces of cucumber71 when it boils add the yolks of two eggs mixed with two spoonfuls of cream1 stir them in quickly2 have ready warmed in stock the carcasses of the poulardes1 place the mince in the breasts1 egg over1 and bread-crumb round the rims1 place them in the oven twenty minutes to set1 then dress them breast to breast on your dish2 poach twelve plovers' eggs very nicely1 lay six upon each poularde1 that is1 three upon each side of the breast to form a diamond1 then place a small larded lamb's sweetbread upon the top between the two poulardes and in the centre of the eggs1 place a fine cauliflower on each side1 and sauce over with a sauce bchamel1 or matre d'htel 7,no4 #dc72 glaze the sweetbread and serve4 ,no4 #eba4 ,poulardes aux lgumes printaniers4 ,roast two poulardes in vegetables as before1 then with a sharp knife turn forty young carrots and forty young turnips1 keeping them in their shape as much as possible1 wash and place them in separate stewpans1 with a pint of veal stock and half a teaspoonful of sugar1 boil until the stock is reduced to glaze1 by which time they will be well done1 place them in a bain marie to keep hot1 peel also forty young onions the same size as your turnips1 butter a saut-pan1 put in half an ounce of sugar 7sifted71 over which place the onions1 cover with veal stock and let them stew until the stock forms a thickish glaze1 place them in the hot closet until wanted1 then take up the poulardes1 dress tail to tail on your dish1 make a border of mashed potatoes round1 and at each end place a fine head of cauliflower nicely boiled1 then place alternately an onion and a turnip with a carrot upon the top between1 making a pyramid in the middle of the border on each side2 for sauce put the glaze from the vegetables and onions into a stewpan together1 boil and skim off all the butter1 add two quarts of brown sauce1 reduce quickly1 keeping it stirred all the time1 until it adheres to the back of the spoon1 add a little salt if required2 pour the sauce over the whole and serve4 ,no4 #ebb4 ,poulardes aux lgumes verts4 ,roast the poulardes in vegetables as usual1 then take ten large turnips1 cut each in halves exactly in the centre1 peel them thin without leaving the marks of the knife1 and scoop out the centres to form them into cups1 with a round cutter the size of half-a-crown-piece1 cut twenty pieces of turnip one inch in thickness to form stands1 stew them nicely in stock as in the last1 but not too much done1 and place them in the bain marie till ready to serve1 then place a border of mashed potatoes round the interior of the dish1 leaving sufficient room for your poulardes1 and at each end stick a croustade of bread cut in cups but larger than those of turnips1 place the turnip cups upon their stands at equal distances apart upon the mashed potatoes1 place a nice head of cauliflower upon each croustade1 have ready boiled some very young peas and heads of asparagus1 fill the cups alternately with each1 place your poulardes in the centre1 and have ready the following sauce3 put two quarts of white sauce 7,no4 #g7 and a pint of white stock in a stewpan1 with the glaze from the turnips1 reduce to two-thirds1 skim1 season with a little salt and sugar1 finish with a gill of cream1 sauce all over1 but lightly over the vegetables1 and serve4 ,capons may of course be dressed in the same manner as poulardes for removes1 but to give a second series would only be a useless repetition4 ,no4 #ebc4 ,petits ,poulets la ,warenzorf4 ,procure four very nice spring chickens trussed as for boiling1 roast them in vegetables1 as described 7,no4 #dag71 have also ready boiled and nicely trimmed two deer tongues1 place one at each end of the dish making the tips meet in the centre1 place a chicken at each corner1 its tail in the centre1 and between each lay a bunch of fine boiled asparagus2 you have made a round fluted croustade of bread about four inches high1 and the same in diameter1 ornament it on the top with rings the size of a shilling1 fried very white1 and scoop out the middle of the croustade to form a cup2 place it in the centre of your dish1 with some fine heads of asparagus cut about four inches in length standing upright in it1 glaze the tongues nicely1 have two quarts of sauce pure d'asperges 7,no4 #ajb7 ready1 which pour over the chickens and serve very hot4 ,no4 #ebd4 ,petits ,poulets la ,prigord blanc4 ,scrape four ounces of fat bacon1 which put into a stewpan1 with two bay-leaves1 three cloves1 and a blade of mace1 set over the fire to melt1 and when quite hot take out the spice and bay-leaves1 add ten large truffles cut in slices1 and four chopped very fine1 with a quart of white sauce 7,no4 #g71 place it over the fire to reduce1 keeping it stirred until becoming very thick1 finish with two yolks of eggs and place it on a dish to cool2 procure four nice spring chickens1 detach the skin from the breasts without breaking1 force the above preparation under the skins1 sew the skin down 7but not too tight1 or it would burst in roasting71 roast them in vegetables as usual2 have ready a croustade in the form of a vase1 which place in the centre of your dish filled with fine truffles warmed in strong stock1 dress the chickens with taste around it1 first draining them upon a cloth1 glaze lightly1 and have ready the following sauce3 put two quarts of white sauce 7,no4 #g7 into a stewpan1 with a pint of good veal broth1 place it on the fire and when boiling add six large ,french truffles cut in thin slices1 and half a teaspoonful of sugar1 reduce1 keeping it stirred until becoming thickish1 add half a gill of whipped cream2 pour the sauce round the chickens and serve very hot4 ,no4 #ebe4 ,petits ,poulets la ,macdoine de lgumes4 ,procure four spring chickens1 roast them in vegetables1 but just before they are done take off all the paper and vegetables and let them get a nice gold colour2 prepare and poach a piece of forcemeat 7,no4 #abj7 four inches square1 and another two inches square1 place the smaller one upon the larger in the centre of the dish1 dress the chickens by placing the tails upon the forcemeat and the breasts towards the edges of the dish2 you have previously peeled and turned twelve ,jerusalem artichokes in the shape of pears1 and stewed in white stock1 place three at the breast of each chicken1 and a piece of boiled cauliflower between each at the tail1 build some ,brussels sprouts pyramidically at the top1 and sauce with macdoine de lgumes brun 7,no4 #ii74 ,fowls may be dressed in the same manner as the chickens and are used when chickens cannot be obtained4 ,no4 #ebf4 ,petits ,poulets l',indienne4 ,put one pound of rice nicely boiled 7,no4 #abi7 in a basin with a quarter of a pound of suet1 a little pepper1 salt1 cayenne1 grated nutmeg1 chopped parsley1 two spoonfuls of bread-crumbs1 one of currie powder1 and three or four eggs1 mix all well together1 then have four spring chickens untrussed1 fill them with the above1 and truss them as for boiling1 stew them one hour gently in a braise as ,no4 #ead1 make a round croustade of the form of a cup1 five inches high1 fill with some beautiful white rice in pyramid1 with seven or eight mild ,indian pickles interspersed1 dress the chickens round the croustade1 with a piece of boiled bacon three inches long and two broad between each1 pour about two quarts of sauce l',indienne 7,no4 #de7 over1 and serve very hot4 ,no4 #ebg4 ,petits ,poulets au jus d'estragon4 ,roast three spring chickens in vegetables1 the same as for petits poulets la macdoine de lgumes1 dress them on your dish1 and pour a sauce au jus d'estragon 7,no4 #aj7 round4 ,no4 #ebh4 ,petits ,poulets la ,marie ,stuart4 ,procure four spring chickens trussed as for boiling1 detach carefully part of the skin from the breasts1 and lay slices of ,french truffles under the skin1 shaping a heart upon the breasts of each1 prepare half a pound of matre d'htel butter 7,no4 #gi71 divide it in four parts1 and place one on the top of the truffles under the skin of each breast1 covering with the skin1 then put half a pound of butter1 two onions1 two bay-leaves1 and two wine-glasses of pale brandy1 with a little stock into a flat stewpan1 lay in the chickens1 place a sheet of buttered paper over1 put on the cover1 place it ten minutes over a sharp fire1 then set in a moderate oven for an hour1 when done take out the string1 lay them on a clean cloth to drain2 have ready a croustade in the form of a pyramid1 which place in the centre of your dish entirely enveloped with mashed potatoes half an inch in thickness2 have ready some fine heads of asparagus boiled very green1 and cut about an inch in length1 stick them upon the pyramid with a small nice white head of cauliflower at the top1 dish your chickens round and sauce with a thin pure of truffles 7,no4 #ec7 round them4 ,no4 #ebi4 ,petits ,poussins la ,chanoinaise4 ,have ready three parts roasted in vegetables six very young spring chickens trussed as for boiling1 cover them all over with forcemeat 7,no4 #abj71 throw some chopped truffles and ham lightly over1 and pat them into a flat stewpan just covered with some good veal stock1 set them in a moderate oven twenty minutes1 with the cover over1 and when done dress them at the corners of the dish upon a little mashed potatoes1 place a small croustade in the centre1 upon which place a nicely-cooked larded sweetbread1 glaze well1 and have ready the following sauce3 put two quarts of demi-glace 7,no4 #i7 into a stewpan1 with a little sugar1 and when boiling have ready a tongue 7ready boiled7 cut in slices the size of half-a-crown-piece1 and six large truffles also sliced1 put them into the sauce1 and when very hot pour into your dish1 but not over the chickens2 serve very hot4 ,no4 #ecj4 ,petits ,poulets la ,printaniere4 ,roast four spring chickens in vegetables1 have ready some young carrots1 turnips1 and onions1 stewed as directed 7,no4 #dbh72 make a small border of mashed potatoes round the dish1 dress the vegetables with taste upon it1 variegating them with peas or asparagus heads boiled very green1 dress the chickens in the centre and have ready the following sauce3 put two quarts of demi-glace 7,no4 #i7 into a stewpan1 reduce well over the fire1 keeping it stirred1 add half a teaspoonful of sugar and the glaze from the vegetables1 reduce again till it adheres to the back of the spoon1 pour over the chickens and vegetables1 and serve very hot4 ,no4 #eca4 ,petits ,poussins la ,tartare4 ,procure four very young spring chickens1 not trussed1 cut off the feet below the joints1 break the bone in each leg1 then cut an incision in the thigh of the chicken and turn the legs into it1 cut the chickens open down the back-bone1 and beat them flat1 fry five minutes in butter in a saut-pan1 season with a little pepper and salt1 egg and bread-crumb them all over1 lay them on a gridiron over a moderate fire1 and broil a nice light-brown colour2 for sauce put ten tablespoonfuls of white sauce 7,no4 #g7 and six of consomm in a stewpan1 and when it has boiled ten minutes add ten spoonfuls of sauce tartare 7,no4 #ch71 stir altogether till quite hot1 but do not let it boil1 pour it on your dish1 garnish the edges of the dish with slices of ,indian pickle1 dress the chickens upon the sauce and serve directly2 the sauce tartare may also be served cold with the chickens glazed and served hot upon it4 ,no4 #ecb4 ,petits ,poussins la ,marchal4 ,truss and broil four chickens precisely as in the last1 and have ready the following sauce3 put three tablespoonfuls of tarragon vinegar into a stewpan1 with a small piece of glaze1 half a pint of brown sauce 7,no4 #a71 and twenty tablespoonfuls of consomm 7,no4 #acd71 reduce ten minutes until forming a demi-glace1 pour the sauce in the dish1 glaze the chickens1 dish them upon the sauce and serve4 ,no4 #ecc4 ,goose la ,chipolata4 ,truss your goose nicely1 and lard the breast 7with lardons of fat bacon three inches long7 here and there slantwise1 then proceed exactly as for turkey la chipolata 7,no4 #eab74 ,no4 #ecd4 ,goose stuffed with chesnuts4 ,procure a fine goose1 truss it1 chop the liver very fine1 cut an onion in small dice1 put them in a stewpan1 with the liver1 and a quarter of a pound of scraped fat bacon1 pass them over a slow fire for ten minutes or a little longer1 have ready roasted and peeled thirty fine chesnuts1 put them in the stewpan1 with two bay-leaves1 let them stew slowly over the fire half an hour1 season with pepper1 salt1 and sugar1 and when nearly cold stuff the inside of the goose1 which sew up at both ends2 roast an hour and a half in vegetables1 and just before it is done take away the paper and vegetables and let it get a nice light-brown colour1 dress on a dish and serve a sauce au jus de tomates 7,no4 #ab71 in which you have introduced two tablespoonfuls of apple jelly2 a little sage may be added to the above preparation if approved of4 ,no4 #ece4 ,goose la ,portugaise4 ,prepare your goose1 then peel four ,portugal onions1 cut them in thin slices and put them into a stewpan with a quarter of a pound of butter2 let them simmer over a slow fire until quite tender1 then add a tablespoonful of flour1 a little pepper1 salt1 grated nutmeg1 and sugar1 with half a pint of white sauce 7,no4 #g72 boil altogether twenty minutes1 then stir in the yolks of two eggs and put it out on a dish to cool1 stuff the goose with it1 which roast as in the last1 dress upon your dish with ten stewed ,portugal onions and sauce as directed for stewed rump of beef la ,portugaise 7,no4 #dca74 ,no4 #ecf4 ,ducklings aux olives4 ,roast four small ducklings in vegetables2 have ready a croustade cut in the shape of a vase1 set it on a few mashed potatoes in the centre of the dish1 dress the ducklings with their tails towards it1 and have ready the following sauce3 put two quarts of demi-glace 7,no4 #i7 in a stewpan1 when it boils have ready turned sixty ,french olives1 which throw into it1 season with half a tablespoonful of sugar1 when very hot put the olives on the top of the croustade1 pour the sauce over and serve directly4 ,no4 #ecg4 ,ducklings au jus d'orange4 ,roast four ducklings as in the previous article1 dress a croustade in the centre of the dish1 upon which place a fine ,seville orange with a silver attelet through it1 dress the ducklings round1 and serve with a jus d'orange sauce 7,no4 #ag74 ,no4 #ech4 ,ducklings aux lgumes printaniers4 ,roast them as above1 and serve as directed for the poulardes 7,no4 #eba74 ,no4 #eci4 ,ducklings la ,chartre4 ,roast your ducklings as before1 have ready fifty young turnips turned in the shape of pears1 put half an ounce of sifted sugar into a convenient-sized stewpan1 set over the fire1 and when it melts and assumes a brownish tinge add half a pound of butter and the turnips1 toss them over every now and then1 and when about three parts done and a light-brown colour turn them out on a cloth to drain the butter from them1 likewise drain all the butter from the stewpan1 put your turnips again into it1 with a quart of brown sauce 7,no4 #a71 half a pint of white stock1 and a bunch of parsley1 boil altogether ten minutes1 or till the sauce adheres to the spoon1 dress a croustade in the form of a vase in the centre of the dish1 dress the ducklings round1 take the parsley from the sauce1 dress some of the turnips with taste upon the croustade and the remainder between each duckling2 pour the sauce round and serve4 ,no4 #edj4 ,haunch of ,venison4 ,may be decidedly called the second great pedestal2 turtle soup and haunch of venison certainly being the two great pedestals1 or ,gog and ,magog of ,english cookery4 ,it is appreciated from the independent citizen to the throne2 for where is there a citizen of taste1 a man of wealth1 or a gourmet1 who does not pay due homage to this delicious and recherch joint1 which ever has and ever will be in vogue2 but even after all that nature has done in point of flavour1 should it fall into the hands of some inexperienced person to dress1 and be too much done1 its appearance and flavour would be entirely spoilt1 its delicious and delicate fat melted1 and the gravy lost2 of the two it would be preferred underdone1 but that is very bad and hardly excusable1 when it requires nothing but attention to serve this glorious dish in perfection4 ,a good haunch of venison weighing from about twenty to twenty-five pounds will take from three to four hours roasting before a good solid fire2 trim the haunch by cutting off part of the knuckle and sawing off the chine bone1 fold the flap over1 then envelope it in a flour and water paste rather stiff1 and an inch thick1 tie it up in strong paper1 four sheets in thickness1 place it in your cradle spit so that it will turn quite even1 place it at first very close to the fire until the paste is well crusted1 pouring a few ladlefuls of hot dripping over occasionally to prevent the paper catching fire1 then put it rather further from the fire1 which must be quite clear1 solid1 and have sufficient frontage to throw the same heat on every part of the venison2 when it has roasted the above time take it up1 remove it from the paste and paper1 run a thin skewer into the thickest part to ascertain if done1 if it resists the skewer it is not done1 and must be tied up and put down again1 but if the fire is good that time will sufficiently cook it1 glaze the top well1 salamander until a little brown1 put a frill upon the knuckle1 and serve very hot with plenty of plain boiled ,french beans separate4 ,for the mode of carving a haunch of venison1 see preface4 ,no4 #eda4 ,haunch of ,doe ,venison la ,corinthienne4 ,trim your haunch and lard the fillet of the loin and the leg as you would a fricandeau1 put it for a week in a marinade 7,no4 #dbf71 turning it over every other day2 place it on a spit1 tied up in oiled paper1 and roast it two hours1 but just before taking up1 take off all the paper1 to give a nice colour2 dress it on your dish with a frill at the knuckle1 and have ready the following sauce3 well wash and pick half a pound of fine currants1 soak them in water two hours1 dry them well on a sieve1 put half a pint of the marinade through a sieve into a stewpan1 with two glasses of port wine1 and two chopped eschalots1 reduce to half1 add a quart of brown sauce 7,no4 #a71 reduce till it adheres to the back of the spoon1 add a tablespoonful of currant jelly1 pass it through a tammie into another stewpan1 add your currants1 season with a little cayenne pepper1 and salt if required1 pour the sauce round the haunch1 and serve4 ,no4 #edb4 ,necks of ,doe ,venison la ,corinthienne4 ,trim two necks of venison by cutting out the shoulders1 not too deep1 cut the breast off rather narrow1 slip your knife between the rib bones and the flesh to half way up1 saw off the bones1 skewer the flap over1 detach the chine bones from the flesh1 saw them off1 and lard the fillets2 put them in marinade 7,no4 #dbf7 one day 7they must be well covered71 tie them up in oiled paper1 and roast for one hour2 when done glaze and salamander the tops1 dress them fillet to fillet on your dish1 and sauce the same as for haunch la ,corinthienne4 ,no4 #edc4 ,necks of ,venison la ,bohmienne4 ,proceed as above1 and sauce as for fillet of beef la ,bohmienne 7,no4 #dbf47 ,no4 #edd4 ,faisans la ,corsaire4 ,procure three young pheasants1 truss them as for boiling1 chop the livers very fine1 and put them into a basin with a quarter of a pound of chopped suet1 one pound of bread-crumbs1 a little pepper1 salt1 grated nutmeg1 chopped parsley1 and thyme2 mix the whole well together with four eggs1 put in a mortar1 pound it well1 stuff the birds with it1 and roast them in vegetables2 make a croustade shaped like the bows of a ship1 dress it at the head of the dish1 make a large quenelle 7,no4 #abj71 which ornament with truffles to fancy2 run a silver attelet through it lengthwise1 and stick it at the top of the croustade1 dress the pheasants on the dish1 the tails of two of them touching the croustade1 and the other between1 with its breast towards the end of the dish2 have ready the following sauce3 put two quarts of the sauce l'essence de gibier 7,no4 #fj7 in a stewpan1 with half a pint of white broth2 reduce till it adheres to the spoon1 then add twenty dressed cockscombs and twenty heads of mushrooms2 sauce over the pheasants and serve4 ,no4 #ede4 ,faisans la ,garde ,chasse4 ,procure four very young hen pheasants1 truss them for roasting1 merely cut off the tips of the claws1 make a small incision in the leg at the knuckles1 and truss them with their claws resting on their thighs1 and their knuckles over their tails2 stuff them with the same preparation as in the last1 but adding a glass of brandy and half a gill of double cream2 put them on your spit1 have ready washed and cut from the roots a few good handfuls of heather from the mountain1 surround the birds with it1 and tie them in oiled paper2 roast them three quarters of an hour1 take them up1 and dress them on your dish in the form of a cross2 have four large quenelles of game 7,no4 #abc71 and place one between each pheasant2 have ready the following sauce3 put two glasses of port wine in a stewpan1 with a teaspoonful of sugar1 and an ounce of glaze2 boil three minutes1 then add a quart of the sauce l'essence de gibier 7,no4 #fj72 boil altogether ten minutes1 skim1 add two ounces of fresh butter1 stir it in with a wooden spoon2 when quite melted pour the sauce over the birds1 and serve4 ,no4 #edf4 ,faisans truffs la ,pimontaise4 ,procure four young pheasants as above1 but they must be quite fresh1 stuff the breasts of them with half a pound of truffles prepared as for poularde la ,prigord 7,no4 #ebd71 only using half oil and half bacon1 and adding half a clove of garlic scraped2 show as much truffles as possible under the skin2 they must be kept in that way a week or more 7according to the weather71 before they are fit for dressing2 roast nearly an hour in oiled paper of a light gold colour1 dress upon your dish in the form of a cross1 have ready the following sauce3 put two quarts of clear aspic 7,no4 #acfj7 in a stewpan1 reduce twenty minutes1 cut six raw or preserved truffles in slices1 put them into the aspic with a glass of champagne1 hock1 or madeira1 and a little sugar2 stew them twenty minutes1 sauce over your birds1 and serve very hot4 ,no4 #edg4 ,faisans l',extravagante4 ,this is a very elegant remove1 and can be made where woodcocks are plentiful1 but to the economiser it would appear a most extravagant extravaganza2 procure two large pheasants and six woodcocks1 fillet the woodcocks and cut each fillet in halves lengthwise1 put two ounces of scraped bacon in a sautpan with a tablespoonful of chopped eschalots and half a pottle of chopped mushrooms2 lay the fillets over them1 season with pepper and salt1 set them over the fire five minutes1 turn the fillets1 set them again on the fire five minutes longer1 add twenty tablespoonfuls of bechamel sauce 7,no4 #g71 half a pound of cockscombs previously cooked1 a little grated nutmeg1 and half a spoonful of sugar2 it must be rather highly seasoned2 add three yolks of eggs1 stir a minute over the fire till the egg sets1 then put it on a dish to cool2 when firm divide it in two1 and stuff the pheasants with it1 having previously extracted all the breast bone1 sew the skin of the neck over on the back1 but do not draw it too tight1 or it would burst on the breast2 surround with fat bacon1 and tie them in oiled paper2 roast them one hour1 but just before they are done take off the paper and bacon2 shake flour over1 and they will become brown and crisp2 have ready prepared the following sauce3 put the remainder of the woodcocks in a stewpan1 with two glasses of sherry1 a pint of white stock1 two eschalots 7cut in slices71 a little parsley1 thyme1 and bay-leaf1 two cloves1 and half a blade of mace1 let simmer a quarter of an hour1 add a quart of brown sauce1 let the whole boil together twenty minutes at the corner of the stove1 take out the pieces of woodcock1 and pass the sauce through a tammie into a clean stewpan1 take the flesh and trails of the woodcocks from the bones1 which pound well in the mortar1 then put it in the sauce1 boil it up again1 season with a little pepper1 salt1 and half a teaspoonful of sugar1 and rub it through a tammie with two wooden spoons1 the sauce is then ready2 for garniture cut twenty-four pieces of bread in the form of hearts1 cover them on one side with forcemeat 7,no4 #abc7 rather thick in the middle1 and fix a cockscomb ready dressed upon each2 butter a saut-pan1 and lay them in it2 cover them over with a sheet of buttered paper1 and place them half an hour in a moderate oven2 make a border of forcemeat 7,no4 #abj71 poached in pieces an inch broad and half an inch thick1 which lay on your dish1 upon which dress them1 place the pheasants in the centre1 pour the sauce round1 glaze the birds and cockscombs1 and serve4 ,the way to carve pheasants dressed this way is as follows3 the breast being free from bone1 detach the legs with a knife1 and cut the breast in slices in a slanting direction2 the scraped bacon will escape in roasting1 keeping the birds moist2 they will not cut greasy1 but will have a marbled appearance like gallantine4 ,no4 #edh4 ,grouse la ,rob ,roy4 ,grouse are the most favourite birds in this country1 and certainly the most welcome2 they make their first appearance on the #abth of ,august1 a time when most delicate palates are fatigued with domestic volatile productions1 at that period they are very properly used for roasts only2 but when more plentiful they are very excellent dressed in the manners ,i have here described1 though seldom or ever used for removes2 ,i have1 for the sake of variety which is said to be charming1 given a few new methods4 ,pick1 draw1 and truss four grouse1 make a stuffing like for the pheasants 7,no4 #edd71 using the liver of the grouse1 stuff and place them on the spit1 surrounded with fat bacon and sprigs of heather1 moistened with a glass of whiskey1 tie them up in paper and roast three quarters of an hour1 dress on a dish in the form of a cross1 and have ready the following sauce3 put a quart of good melted butter in a stewpan on the fire1 and just as it begins to boil1 add a quarter of a pound of butter2 stir the sauce till the butter is melted1 season rather high1 and pour over your birds2 7the sauce must be rather thick1 but not too thick27 under each bird place a piece of toasted bread well glazed2 serve very hot4 ,no4 #edi4 ,grouse la ,corsaire4 ,see ,faisan 7,no4 #edd74 ,no4 #eej4 ,grouse la ,pimontaise4 ,see ,faisan 7,no4 #edf74 ,no4 #eea4 ,grouse la ,garde ,chasse4 ,see ,faisans 7,no4 #ede74 ,of ,black ,cocks and ,grey ,hens4 ,these birds are a similar flavour to the grouse1 only much larger1 and may be dressed just in the same manner1 only two cocks will be sufficient for a remove of ten or twelve persons if well garnished with quenelles1 cockscombs1 mushrooms1 truffles1 c4 ,no4 #eeb4 ,hare la ,macgregor4 ,skin a fine young hare1 and truss it as for roasting1 stuff with a forcemeat made of the liver 7see faisan la corsaire1 ,no4 #edd71 put it on the spit1 rub well with oil1 and while roasting sprinkle a little flour over now and then2 have ready the fillets of three other hares skinned and nicely larded1 put some butter in a saut-pan1 and fry them gently of light brown colour1 rather underdone2 cut each fillet in halves1 and have twelve pieces of toasted bread cut in the form of hearts1 of the same size as the fillets2 dress them alternately on your dish upon a border of mashed potatoes1 dress the hare in the centre1 glaze the fillets and bread1 and pour a quart of sauce poivrade 7,no4 #cc71 in which you have introduced a spoonful of mild orange marmalade instead of the currant jelly1 over the hare1 and serve very hot4 ,no4 #eec4 ,levraut la ,coursire4 ,skin and draw two leverets just caught by the dogs1 save the blood in a basin1 truss them for roasting1 lard the fillets1 roast half an hour before a quick fire1 put a quart of poivrade sauce 7,no4 #cb7 in a stewpan2 when boiling stir quickly with a wooden spoon1 and pour in the blood2 add a little salt1 cayenne pepper1 a tablespoonful of currant jelly1 four pats of butter1 and the juice of a lemon2 sauce over the leverets and serve immediately4 ,,flancs4 ,flancs are required in every dinner where there are more than four entres2 they are served upon oval dishes of from eighteen inches in length to nine in width1 and require a little depth2 for flancs being made dishes1 like removes1 the dish must contain the sauce4 ,my readers will perceive by the ,index that many of them are like the removes2 but these ,i shall merely give references to1 my object in placing them with the flancs being to show that by being reduced in size they will do for flancs in large dinners1 and also be an assistance in the making of bills of fare4 ,flancs are to be made of one or two solid pieces of poultry1 game1 butcher's meat1 or pastry1 and keep everything which is divided into many pieces1 as cotelettes1 fillets1 escalopes1 fricasses1 salmis1 c41 for entres as much as possible1 by doing which you will add more importance to your dinner1 and cause more harmony in the arrangement4 ,no4 #eed4 ,fillet of ,beef piqu aux lgumes printaniers4 ,procure a piece of fillet of beef fifteen inches in length1 lard1 trim1 and dress it as directed 7,no4 #dag72 when ready to serve dress a border of mashed potatoes on your dish2 have ready twenty young carrots1 twenty young turnips1 with twenty small onions1 dressed as directed for poulardes 7,no4 #eba72 dish them upon the mashed potatoes with a small cauliflower nicely boiled at each end of the dish1 place your fillet in the centre1 glaze it1 and sauce with a demi-glace1 made also as directed for the poulardes1 but half the quantity will be sufficient4 ,no4 #eee4 ,filet de ,buf au jus de groseilles4 ,procure and lard a piece of fillet of beef the same size as in the last1 pickle it four or five days1 as directed for filet de buf 7,no4 #dbf72 when wanted take it from the marinade1 dry it1 and roast it in paper1 but ten minutes before it is done take off the paper to allow it to colour a little2 place it on your dish1 and have ready the following sauce3 run half a pint of the marinade through a sieve into a stewpan1 add an ounce of glaze1 place it on the fire1 reduce it to half1 add a quart of brown sauce1 and again reduce it till it becomes a clear demi-glace2 skim it when required1 add half the rind of a lemon1 the peelings of a few mushrooms1 a little scraped garlic1 the size of a pea1 and a spoonful of very bright currant jelly2 stir it two minutes over the fire1 season it rather high1 pass it through a tammie1 sauce over the fillet1 and serve4 ,no4 #eef4 ,fillet of ,beef la ,beyrout4 ,procure but a piece of fillet the same size as in the last1 and proceed as directed 7,no4 #dai74 ,for ,filet de ,buf la ,milanaise1 ,do4 au jus d'orange1 and ,do4 au jus de tomates1 see ,removes1 ,nos4 #dbe1 #dbj1 #dba1 merely substituting a piece of the fillet when serving them as flancs4 ,no4 #eeg4 ,langue de ,buf la ,marquise4 ,boil a nice ox-tongue three hours1 when done take the skin off carefully2 by allowing it to get cold1 you can cut any design upon it your fancy may dictate1 but ,i prefer sending them plain1 merely trimming it4 ,you have previously filleted and dressed three chickens1 as described for suprme de volaille1 7see ,no4 #hjh71 then make a border of mashed potatoes round your dish1 and dress half the fillets of chicken on each side1 one upon the other in a slanting direction2 have ready dressed four nice larded sweetbreads1 place two at each end1 and the tongue in the centre1 have ready the following sauce3 put a pint and a half of white sauce 7,no4 #g7 in the saut-pan in which you cooked your fillets of chickens1 with twelve spoonfuls of good veal stock1 stir it over the fire till it becomes rather thick1 then add a gill of cream and a little powdered sugar1 mix all well together1 pass it through a tammie into a stewpan when hot1 sauce over the fillets1 glaze the sweetbreads and tongue1 and serve very hot4 ,no4 #eeh4 ,langue de ,buf la ,prima ,donna4 ,boil the tongue as in the last1 then have ready twenty-four quenelles of veal 7,no4 #abj71 dress a low border of mashed potatoes round the dish1 upon which dress the quenelles1 making them go quite round1 then have ready the following sauce3 put twenty spoonfuls of white sauce 7,no4 #g71 and ten of veal stock in a stewpan2 let it boil ten minutes1 then add a quarter of a pound of matre d'htel butter 7,no4 #gi71 mix it very quick over the fire1 and when melted sauce over the quenelles2 put a nicely boiled ,brussels sprout between each quenelle1 glaze the tongue1 and serve4 ,no4 #eei4 ,langue de ,buf la ,st4 ,aulaire4 ,cook the tongue as before1 and when done fix it on the dish upon mashed potatoes2 have ready the following ragout3 cut four middling-sized cucumbers into pieces about an inch and a half in length1 split each piece in three1 take out the seeds from each piece1 peel them and trim them at the corners1 put them in a stewpan with an ounce of butter1 half a spoonful of powdered sugar1 and two chopped eschalots2 stew the cucumbers very gently till quite tender1 but not to break them1 then cut the breast of a cooked fowl into slices the size of the pieces of cucumber and add with them2 then add a quart of hot bechamel sauce 7,no4 #g7 and a little white stock1 shake the stewpan over the fire1 but do not stir it with a spoon1 or you would break the contents2 finish with a liaison made from the yolk of one egg1 pour it round the tongue1 and serve4 ,no4 #efj4 ,langue de ,buf la ,jardinire4 ,cook the tongue as before1 fix it in your dish upon mashed potatoes1 and serve with a jardiniere sauce 7,no4 #ajj7 round it4 ,no4 #efa4 ,langue de ,buf la ,milanaise4 ,cook as before1 and serve with a sauce la ,milanaise 7,no4 #di7 under it1 to which has been added some fillets of fowl cut the same size as the pieces of macaroni4 ,ox-tongues may also be served with sauce piquante 7,no4 #bg7 or sauce l',italienne 7,no4 #cj71 and they are frequently served as a flanc1 quite plain1 especially when the opposite flanc is composed of veal or poultry4 ,no4 #efb4 ,westphalia ,ham1 small4 ,these hams require to be well soaked in water1 and scraped previous to dressing2 boil from three to four hours1 and when done take off the skin1 leaving a little on the knuckle1 which you cut as fancy may direct2 glaze it nicely1 put a paper frill upon the knuckle-bone1 and serve it plain1 or it may be served with any of the following sauces3 poivrade 7,no4 #cb71 jardinire 7,no4 #ajj71 ,milanaise 7,no4 #di71 or dressed spinach 7,no4 #ajhg72 but when it is intended to be eaten with a remove of poultry1 it is as well served plain4 ,no4 #efc4 ,loin of ,veal la ,cambares4 ,for this see ,removes 7,no4 #dda71 only in this instance substitute the thin end of the loin only1 and that not too large4 ,no4 #efd4 ,loin of ,veal la ,crmire4 ,procure part of a loin about the size your dish will conveniently hold1 place it on a spit and have ready some vegetables of all kinds cut small2 lay them on two or three sheets of thickish paper1 moisten them with half a pint of cream1 tie the veal up in them and roast it two hours1 make a border of mashed potatoes round your dish1 upon which dress twelve nice poached eggs2 take up the veal1 clear it from the vegetables1 and dress it in the centre2 have ready the following sauce3 put a quart of bechamel sauce 7,no4 #g7 in a stewpan1 with a little grated nutmeg1 salt1 and sugar2 stir it over a quick fire1 boil it ten minutes1 then add a gill of cream1 the juice of a lemon1 and an ounce of fresh butter1 pour it over the eggs and veal1 and serve2 the sauce requires to be rather thick1 but if too much so1 thin it with a little milk2 if sprue grass is in season1 a few of the heads boiled1 and lard between the eggs1 would have a pleasing effect4 ,for ,loins la pure de cleri1 ,do4 macdoine de lgumes1 and ,do4 la ,strasbourgienne ,see ,removes1 ,nos4 #ddc1 #ddb1 and #ddd4 ,no4 #efe4 ,noix de veau pique au jus4 ,procure a very white leg of veal from a cow calf1 saw off the knuckle1 lay the fillet on the table and cut it open without cutting through the meat1 that is cut from the bone in the centre under the udder until you cut through the skin1 take out the bone1 and lay it out1 there will be three separate lumps of meat1 the largest of which is the noix 7or nut72 to cut it out press your hand upon it and with a sharp knife cut down close to the skin1 separating it from the skin till it comes to the udder1 then bring the knife up1 lay the piece upon the table the best side downwards and beat it well1 trim it of a nice shape1 and lard it with pieces of fat bacon two inches long and slender in proportion1 cut off the udder and sew it to the side1 put a few slices of bacon in a flat stewpan1 with two or three onions cut in slices1 half a bunch of parsley1 two bay-leaves1 and a sprig of thyme1 lay in the noix1 add a pint of white broth1 then put the lid on the stewpan1 and place it in a moderate oven for three hours1 occasionally looking at it1 taking care that the gravy does not become dry or burnt1 if it becomes dry add a little water to moisten it1 but not enough to cover the veal1 which moisten now and then with the gravy2 when done1 glaze it nicely1 slightly colour it with the salamander if required1 and lay it on a dish1 keep it hot1 then pass the gravy through a tammie into a smaller stewpan1 set it on the corner of the fire1 skim off all the fat1 pour it in your dish1 and lay the noix in the last moment of serving1 or the fat would run1 and give the gravy a bad appearance4 ,no4 #eff4 ,noix de ,veau la ,potagre4 ,procure and dress a noix de veau as in the last1 excepting the udder1 which is not required1 and you need not be particular about its being the leg of a cow calf2 when cooked make a border of mashed potatoes round your dish1 upon which dress several pieces of nice cauliflowers1 7about the size of eggs17 which you have previously boiled1 place the noix in the centre the last thing before serving1 and have ready the following sauce3 put thirty spoonfuls of white sauce 7,no4 #g7 in a stewpan with ten of the gravy from the noix1 7free from fat17 boil ten minutes1 then add half a gill of cream and a little sugar1 pour the sauce over the cauliflowers1 glaze the noix and serve immediately1 throwing a few green peas1 well boiled1 round4 ,no4 #efg4 ,noix de ,veau la ,palestine4 ,prepare and dress the noix as in the last1 then wash and peel two dozen middling-sized ,jerusalem artichokes1 give them the shape of pears1 boil them in salt and water in which you have put a piece of butter1 boil them till tender1 make a small border of mashed potatoes upon your dish1 on which dress the artichokes1 the thick part uppermost1 scoop a piece out of the top of each1 and stick in a nicely-boiled ,brussels sprout1 place the noix in the centre1 glaze it and pour a thin sauce la pure d'artichaut 7,no4 #ij7 over the artichokes and serve4 ,no4 #efh4 ,noix de ,veau aux lgumes nouveaux4 ,prepare and dress the noix as in the last1 then have prepared twenty young carrots1 twenty young turnips1 and twenty young onions1 prepared as described in the article stewed rump of beef la ,flamande 7,no4 #dbh71 dress them tastefully upon your dish upon a thin border of mashed potatoes1 place the noix in the centre and have ready the following sauce3 mix the glaze from the vegetables with a quart of brown sauce 7,no4 #a71 and half a pint of the gravy from the noix1 7but quite free from fat17 in a stewpan1 place it over the fire and reduce till it becomes a thickish demi-glace1 keeping it well skimmed1 sauce over the vegetables1 glaze the noix and serve4 ,no4 #efi4 ,noix de ,veau la pure de champignons4 ,prepare and dress the noix as before1 and have ready a sauce la pure de champignons 7,no4 #ed71 pour it on your dish1 lay the noix over1 glaze and serve immediately4 ,no4 #egj4 ,noix de veau la ,prince ,albert4 ,prepare and dress the noix as before1 have likewise ten lambs' sweetbreads larded and dressed 7see ,no4 #gdf71 also ten plovers' eggs1 which peel and warm in white stock1 make a thin border of mashed potatoes round your dish1 and dress the sweetbreads and plovers' eggs alternately upon it2 place the noix in the centre1 place a ring of truffles upon each plover's egg1 and have ready the following sauce3 pass the gravy from the noix and sweetbreads through a sieve into a stewpan1 set it on the fire1 skim off all the fat1 add a quart of brown sauce 7,no4 #a7 and a pint of consomm 7,no4 #acd71 reduce it quickly over the fire1 keeping it stirred with a wooden spoon1 and when reduced to a thinnish glaze take it off the fire1 add a little sugar1 and two pats of butter2 glaze the sweetbreads and noix1 sauce round and serve immediately4 ,no4 #ega4 ,neck of ,veal la ,st4 ,clair4 ,trim the best end of a very nice neck of veal1 see ,removes 7,no4 #dea71 roast it in vegetables1 and give it a nice gold colour2 make a border of mashed potatoes round your dish1 upon which dress a number of slices of fried ham1 7each cut in the shape of a long heart17 to form a crown1 place the veal in the centre1 and pour some very thin tomata sauce 7,no4 #cg7 7in which you have mixed half an ounce of anchovy butter7 round1 and serve4 ,for neck of veal la pure de celeri1 ditto la macdoine de lgumes1 and ditto la crmire1 7see ,nos4 #dea1 #dbb and #efd47 ,no4 #egb4 ,calf's ,head la ,constantine4 ,cook half a calf's head as directed 7,no4 #dei71 and when done lay it on a dish with another dish upon it1 on which place a fourteen pounds weight1 when cold cut twelve nice oval pieces out of it1 egg each piece over with a paste-brush1 and throw it into bread-crumbs mixed with chopped lean ham2 set them in the oven and when quite hot and of a nice gold colour dress them in a crown round your dish upon a border of mashed potatoes1 place the brains at each end of the dish1 and have ready the following sauce3 make a quart of sauce au jus d'chalotte 7,no4 #af71 well seasoned1 add to it twenty pickled mushrooms and forty very small white pickled onions1 warm them five minutes in the sauce1 then pour the sauce in the centre1 glaze the pieces of calf's head and serve very hot4 ,for calf's head en tortue1 ditto la ,hollandaise1 and ditto l'amiral1 see ,nos4 #dfb1 #dei and #dfc4 ,no4 #egc4 ,neck of ,mutton demi ,provenale4 ,prepare and braise a neck of mutton as described for the ,removes1 see that it is not too fat2 you have prepared a pure of onions like for the cotelettes 7see ,no4 #gja71 spread some over the neck about a quarter of an inch thick1 egg and bread-crumb it lightly1 then put it in a hot oven twenty minutes1 if not sufficiently coloured pass the salamander over it1 then have ready the following sauce3 put a pint of brown sauce in a stewpan1 with half the quantity of good stock1 reduce it over the fire till it comes to a nice demi-glace1 add a little scraped garlic the size of a couple of peas1 dress the neck in a dish and pour the sauce over2 serve very hot2 a little seasoning may be added to the sauce if required4 ,no4 #egd4 ,neck of ,mutton la ,soubise4 ,prepare1 lard1 and braise a neck of mutton as described in the ,removes 7,no4 #dhb71 when done glaze it well1 pass the salamander over1 place it in your dish1 and serve with a sauce ,soubise 7,no4 #dg7 poured round it4 ,no4 #ege4 ,neck of ,mutton l',algrienne4 ,procure a large neck of mutton1 trim it as before1 and lard the lean part with fine cut bacon1 like for the noix de veau1 make two quarts of marinade 7see fillet of beef la ,bohmienne1 ,no4 #dbf71 and lay the neck in it for three days1 then run a skewer through it and fix it on your spit1 roast it about an hour1 giving it a very good colour2 have ready the following sauce3 strain half a pint of the marinade into a stewpan1 add a pint of brown sauce and a small piece of glaze1 reduce it till forming a thickish demi-glace2 you have previously soaked twenty very nice ,french plums in boiling water twenty minutes1 drain them on a sieve1 and when dry throw them into the sauce1 season with a little salt and cayenne pepper1 pour the sauce in your dish1 dress the neck upon it and serve4 ,no4 #egf4 ,neck of ,mutton la ,portugaise4 ,prepare1 lard1 and braise a neck of mutton as before1 then peel six middling-sized ,portugal onions1 blanch them twenty minutes in boiling water1 then lay them on a cloth to drain1 put a quarter of a pound of butter in a flat stewpan1 let it melt1 lay in the onions1 add one ounce of sugar1 and a little salt1 and just cover them with a little white stock1 let them simmer gently for one hour or more until quite tender1 take them out carefully1 lay on a cloth1 cut them in halves1 dress in a border round the dish1 and lay the neck in the centre1 then take the butter from the stock the onions were stewed in1 put half a pint of it in a stewpan1 with a quart of white sauce 7,no4 #g7 and half a pint of stock1 reduce it till it becomes again thickish1 and pour it over the onions round the mutton1 which glaze and serve very hot4 ,for neck of mutton la lgumire1 ditto la ,brtonne1 and ditto la ,chartre1 see ,removes1 ,nos4 #dhb1 #dhc1 and #dhf4 ,no4 #egg4 ,loin of ,mutton en ,carbonade4 ,bone a loin of mutton carefully1 leaving the small fillet attached1 lard it well with pieces of lean ham and fat bacon1 season with chopped eschalots1 chopped parsley1 pepper and salt1 roll it up as tight as possible1 previously putting in some forcemeat 7,no4 #abj71 tie it up with string1 put in a stewpan1 with some white stock and vegetables1 let it stew gently two hours and a half1 then take it up1 cut off the string1 trim it at each end1 glaze the top1 pass the salamander over to give it a nice colour1 and serve with dressed spinach 7,no4 #ajhh71 sauce ,soubise 7,no4 #dg71 or sauce piquante 7,no4 #bg74 ,no4 #egh4 ,carbonade de ,mouton la ,bourginotte4 ,prepare a loin of mutton as in the last1 then peel one hundred button onions1 put half an ounce of pounded sugar in a stewpan1 set it over the fire and as soon as it is melted add half an ounce of butter and the onions1 place them over a slow fire1 tossing them every now and then1 when getting tender add a pint and a half of white sauce 7,no4 #g71 and a pint of white stock1 with a small bunch of parsley1 thyme1 and bay-leaf1 set it on the fire till the onions are quite done1 take them out with a colander spoon and put them in a clean stewpan1 reduce the sauce till it becomes rather thickish1 pass it through a tammie upon the onions1 warm altogether1 pour the sauce in your dish1 place the carbonade in the centre1 which glaze and serve very hot4 ,for breast of mutton la ,soubise1 sauce piquante1 tomate1 c41 see ,removes ,no4 #dhg4 ,no4 #egi4 ,saddle of ,lamb la ,bonne ,fermire4 ,procure a very small saddle of very white lamb1 trim it according to the size of your dish1 roast it in vegetables as described in the ,removes 7,no4 #dag71 then boil two lambs' frys in water five minutes1 drain it on a sieve1 egg and bread-crumb it1 and fry in very hot lard1 set the saddle in the centre of your dish1 dress the fry around it1 and garnish with parsley fried nice and crisp1 put a quart of consomm in a stewpan1 let it reduce to more than half1 add a little sugar and chopped mint1 and pour it in the dish but not over the fry4 ,for saddle of lamb aux petits pois1 ditto la ,svign1 ditto la menagre1 and ditto demi ,provenale1 see ,removes ,nos4 #dhh1 #dhi1 #dib1 and #dia4 ,no4 #ehj4 ,shoulder of ,lamb farci aux truffles4 ,take the blade bone carefully out of a shoulder of lamb without bursting the skin1 lard the under part with pieces of fat bacon about an inch and a half long and a quarter of an inch in thickness1 lay it upon a cloth1 season it1 and spread some forcemeat about an inch in thickness down the centre in a line with the knuckle1 cut some long strips of cooked ham or tongue and lay upon it1 with some truffles cut in as long strips as possible1 then roll the flaps over and sew it up1 giving a nice oval appearance1 tie it up in a cloth and put it in a stewpan1 with two large onions1 two carrots1 two turnips1 a bunch of parsley1 thyme1 and bay-leaf1 some trimmings of veal1 beef1 or mutton1 cover the whole with some white stock 7or water1 but then you must put more meat71 let it simmer for three hours1 skim it well1 add half a pint of bucellas wine1 take up the lamb1 untie it1 pull out all the string1 drain upon a cloth1 lay it on your dish1 place a paper frill upon the knuckle bone1 keep hot1 and prepare the following sauce3 take one quart of the stock it was cooked in1 which pass through a tammie into a stewpan1 take off all the grease1 add a pint of demi-glace 7,no4 #i71 reduce it to a demi glaze1 season with a little sugar and salt if required1 pour it round the lamb and serve very hot2 to carve it cut it in slices crosswise1 it will have a marbled appearance4 ,no4 #eha4 ,shoulder of ,lamb farci la ,financire4 ,proceed exactly as in the last1 but serve with a ragout financire 7,no4 #ej7 instead of the sauce4 ,no4 #ehb4 ,shoulder of ,lamb farci la pure de pois vert4 ,proceed as before1 but omit the truffles1 and serve with a pure of green peas 7,no4 #hf74 ,no4 #ehc4 ,shoulder of ,lamb la ,matre d',htel4 ,plain roast a small shoulder of lamb1 then put a gill of good cream in a stewpan1 place it over the fire1 and when boiling add a quarter of a pound of matre d'htel butter 7,no4 #gi71 stir it till melted and pour it over the lamb4 ,no4 #ehd4 ,neck of ,lamb aux lgumes printaniers4 ,trim a nice white neck of lamb in the manner described for mutton 7,no4 #dhb71 keep it nice and square1 run a skewer through and roast it with vegetables1 make a border of young vegetables on your dish prepared as for fillet of beef 7,no4 #eed71 dish the lamb in the centre1 sauce over the vegetables1 and serve sauce the same as for the filet de buf4 ,no4 #ehe4 ,neck of ,lamb aux petits pois4 ,proceed as in the last1 when roasted prepare a quart of peas as directed 7,no4 #hd71 pour them on your dish and dress the lamb upon it4 ,no4 #ehf4 ,neck of ,lamb la ,bruxellaise4 ,trim and braise a neck of lamb as before1 keeping it as white as possible1 make a very nice green pure of ,brussels sprouts 7as directed ,no4 #ha71 pour the pure in your dish and dress the lamb upon it4 ,no4 #ehg4 ,neck of ,lamb la ,douairire4 ,trim and braise a neck of lamb as above1 have twelve lambs' sweetbreads1 six hearts1 and six throats1 blanch them1 lard the six heart-breads1 and dress them as 7,no4 #fgd71 cut the six throat-breads in slices and put them in a stewpan1 with half an ounce of butter1 three chopped eschalots1 a little pepper1 salt1 and the juice of a lemon2 let them simmer ten minutes1 then add a quart of white sauce 7,no4 #g71 twenty tablespoonfuls of white stock1 and a small bunch of parsley1 simmer twenty minutes1 take out the parsley1 add twelve fine cockscombs ready dressed1 7see ,no4 #abh71 and finish with a liaison of two yolks of eggs mixed with a gill of cream2 do not let it boil after the liaison is in1 pour the sauce on your dish1 lay the neck upon it1 glaze the larded sweetbreads1 dress them round the neck and serve2 keep the neck as white as possible4 ,no4 #ehh4 ,neck of ,lamb la ,matre d',htel ,plain roast a neck of lamb and proceed as directed for shoulder 7,no4 #ehc74 ,no4 #ehi4 ,petits ,poussins la ,moskovite4 ,truss two chickens as for boiling1 dip the breasts in boiling water one minute1 and lard them very nicely1 braise them thus3 put some slices of fat bacon at the bottom of a flat stewpan1 lay in the chickens breast upwards1 put in two onions1 one carrot1 one turnip1 four cloves1 and a small bunch of parsley1 thyme1 and bay-leaf1 add as much white stock as will come up to the larded part of the chicken1 cover with a sheet of buttered paper1 put the cover on the stewpan and place it over a slow fire1 let them simmer very gently about half an hour1 a short time before they are done lay some red hot charcoal upon the cover of the stewpan to colour the larded part of the chickens2 have ready the following sauce3 you have previously boiled a very nice ,russian tongue1 with a sharp knife trim it and cut it into long thin slices1 cut also ten large gherkins in thin slices lengthwise1 put two tablespoonfuls of finely chopped onions in a stewpan1 with four of the vinegar from the gherkins1 reduce it to half1 then add three pints of white sauce 7,no4 #g71 and a pint of white stock1 boil it a quarter of an hour1 or till it becomes rather thickish1 pass it through a tammie into a clean stewpan1 warm it1 season with a little cayenne and a teaspoonful of pounded sugar1 add the slices of tongue and gherkins1 and when quite hot add a gill of cream2 pour the sauce on the dish upon which lay the chickens1 slantwise1 the breasts pointing contrarywise4 ,no4 #eij4 ,petits ,poussins l',ecarlate4 ,roast two spring chickens in vegetables as directed in the ,removes2 you have previously boiled an ox tongue1 which cut in halves lengthwise1 trim each piece to imitate two small tongues1 fix them on mashed potatoes on your dish1 the points in the centre and the thick parts at the ends1 then dress the chickens tail to tail to form with the tongues a cross2 have ready boiled five small heads of cauliflower1 place one of them in the centre upon the tails of the chickens1 and one between the chickens and tongue in each space2 have ready the following sauce3 put three pints of white sauce in a stewpan1 with a pint of white stock1 boil till rather thick1 season with a little sugar and salt1 finish with a liaison of two yolks of eggs1 mixed with a gill of cream1 sauce over the chickens and cauliflowers1 glaze the tongue and serve4 ,no4 #eia4 ,petits ,poussins la ,palestine4 ,roast two spring chickens in vegetables as before1 prepare forty ,jerusalem artichokes and dress in a border round the dish1 as directed for noix de veau la ,palestine 7,no4 #efg71 dress the chickens in the centre1 and sauce the same as in the last article4 ,no4 #eib4 ,petits ,poussins la ,vnitienne4 ,truss1 lard1 and braise two chickens as before1 dress them on a dish1 and have ready the following sauce3 put two tablespoonfuls of chopped eschalots in a stewpan1 with one of salad oil1 pass them a few minutes over the fire1 then add two glasses of sherry1 reduce to half1 add a pint and a half of white sauce 7,no4 #g71 and half a pint of white stock1 reduce it till it comes to a proper consistency1 add one tablespoonful of chopped mushrooms1 one of chopped truffles1 and one of chopped parsley2 season with a little sugar and salt1 throw in twelve fine cockscombs ready dressed1 squeeze a little lemon-juice in1 and finish with half a gill of cream1 sauce over and serve4 ,no4 #eic4 ,petits ,poussins la ,prince ,albert4 ,truss and braise two chickens as above1 then have eight lambs' sweetbreads1 and eight plovers' eggs1 as directed for noix de veau la ,prince ,albert 7,no4 #egj71 make a border as there described1 and dress the chickens in the centre2 have ready the following sauce3 put a quart of good veal stock in a stewpan1 with the trimmings and bones of a cooked fowl1 reduce it to half1 pass it through a sieve into another stewpan1 skim it1 then add a pint of tomata sauce 7,no4 #cg71 half a pint of white sauce1 and half a teaspoonful of sugar2 boil altogether ten minutes1 finish with two pats of butter1 and when melted pour it over the chickens2 glaze the sweetbreads and serve4 ,no4 #eid4 ,petits ,poussins au jus d'estragon4 ,braise two chickens as directed for la ,moscovite 7,no4 #ehi71 but they will not require larding1 and completely cover them with stock2 when done pass the stock through a tammie into another stewpan1 place it on the fire1 skim off all the fat1 and clarify it as directed 7,no4 #acd71 place it again on the fire and reduce it to a very thin glaze1 add two tablespoonfuls of vinegar1 and half a one of sugar1 throw in twenty leaves of tarragon1 boil altogether two minutes1 dress the chickens on a dish1 sauce over and serve4 ,for petits poussins la marchale1 and ditto la tartare1 see ,removes1 ,nos4 #ecb1 #eca4 ,no4 #eie4 ,petits ,poussins la ,chevalire4 ,truss1 lard1 and braise the chickens as directed for la ,moscovite 7,no4 #ehi71 only let them stew rather longer1 dress on your dish1 and have ready the following sauce3 peel about forty button onions1 put a quarter of an ounce of powdered sugar in a stewpan1 place it on the fire1 and when the sugar melts add an ounce of butter and the onions1 pass them over a slow fire till they become tender1 but they must be kept quite white1 add a quart of white sauce 7,no4 #g71 half a pint of veal stock1 and a good bunch of parsley2 let it simmer until the onions are quite done1 take them out with a colander spoon and put them in another stewpan1 reduce the sauce until it becomes sufficiently thick1 then pass it through a tammie over the onions1 add twenty heads of mushrooms1 boil up1 and finish with two pats of butter1 a little sugar1 and a liaison of two yolks of eggs2 pour the sauce on your dish1 dress the chickens over and serve2 you can lard and dress the fillets of two chickens as directed 7,no4 #gib71 and garnish your chickens with them4 ,no4 #eif4 ,petits ,poussins la ,marengo4 ,take two spring chickens and truss them as directed for poulet la marchale 7,no4 #ecb71 put four tablespoonfuls of oil in a flat stewpan1 lay in the chickens1 previously seasoned with pepper and salt1 place them over a moderate fire1 put the cover on the stewpan1 let them go ten minutes till they become brown1 then turn them and let remain till the other side is browned1 pour off the oil1 then add a pint of brown sauce1 one bay-leaf1 and a pint of good consomm1 place it over the fire for a quarter of an hour1 take out the chickens1 lay them on your dish and keep hot1 throw about forty heads of mushrooms into the stewpan1 with a little sugar and a clove of scraped garlick1 reduce the sauce till it becomes rather thickish2 pour it over the chickens and serve4 ,poulet la ,marie ,stuart 7,no4 #ebh71 ,do4 la ,prigord 7,no4 #ebd71 ,do4 la macdoine de legumes 7,no4 #ebe71 ,do4 l',indienne 7,no4 #ebf71 which are given in the ,removes1 may also be served for flancs1 reducing the quantity to the size of the dish4 ,no4 #eig4 ,ducklings aux petits pois au lard4 ,truss two ducklings with their legs turned inside1 roast them in vegetables1 but just before they are done take away the vegetables and let them obtain a little colour2 have ready boiled three pints of young peas1 which put in a stewpan1 with half a teaspoonful of salt1 three of sugar1 a bunch of ten spring green onions tied up with a few sprigs of parsley1 one bay-leaf1 a sprig of thyme1 ten spoonfuls of brown sauce 7,no4 #a71 and two of consomm2 you have boiled half a pound of lean bacon1 which cut into neat square pieces the size of small walnuts1 put them in the stewpan with the peas and simmer altogether ten minutes1 take out the bunch of herbs1 place your ducklings in a flat stewpan1 pour the peas over and place them in your bain marie for half an hour before serving1 then dress your ducklings on a dish1 pour the peas over and serve4 ,no4 #eih4 ,ducklings au jus d'orange4 ,truss and roast two ducklings as above1 and serve on a dish with a sauce au jus d'orange 7,no4 #ag7 round them4 ,ducklings aux olives and ducklings la ,chartre are dressed the same as above1 but they are given in full in the ,removes1 ,no4 #eci4 ,no4 #eii4 ,faisans la ,fontainebleau4 ,procure two young pheasants1 pluck1 draw1 and truss them with their legs turned inside1 lard the best part of the breast in a square1 lay some thin slices of fat bacon at the bottom of a flat stewpan1 put your pheasants upon it breasts upwards2 have ready blanched twelve fine cabbage lettuces1 take off the outside leaves and place them in the stewpan with the pheasants1 put in also two large onions with three cloves stuck in each1 and a bunch of parsley with two bayleaves1 pour in sufficient white stock to come up to the larded part of the birds1 lay eight pork sausages on the top of the lettuces1 cover the whole with a sheet of buttered paper1 cover the stewpan and stew gently for an hour1 glaze and salamander the breasts of the birds1 take the lettuces and sausages carefully out and lay them on a clean cloth to extract the grease1 then lay two pieces of lettuce in the centre of your dish1 just large enough to dress the birds upon1 place one upon each piece1 and with the remainder make a flat border near the edge of the dish1 cut the sausages into three pieces and dress them upon the border of lettuce1 pass the stock from the stewpan through a sieve into another stewpan1 set it to boil1 skim off all the fat1 add a pint and a half of brown sauce 7,no4 #a71 reduce it to a nice demi-glace1 add half a teaspoonful of sugar1 sauce over the birds and serve4 ,the cabbage lettuces must be rather highly seasoned when put in the pan to stew4 ,no4 #fjj4 ,faisans la pure de ,gibier4 ,truss1 lard1 and braise two pheasants in the same manner as in the last1 omitting the lettuces and sausages2 when done1 have ready prepared two thick pieces of toast1 which cover with a stuffing made from the livers of the birds1 as directed for faisans l'amiral 7see ,removes1 ,no4 #edd72 put them in a saut-pan in the oven twenty minutes1 shape them tastefully1 place them in your dish1 and dress the birds upon them2 have ready prepared the following sauce3 roast a grouse1 partridge1 or any bird you have1 or the remains of some game left from another dinner1 pick off all the flesh1 which pound well in a mortar1 put two teaspoonfuls of chopped eschalots in a stewpan1 with a small piece of butter1 pass them a minute or two over the fire1 then add the pounded game with a quart of the demi-glace de gibier 7,no4 #fa71 and a gill of stock4 ,boil altogether ten minutes1 rub it through a tammie1 put it into another stewpan1 season with a little pepper1 salt1 and half a teaspoonful of sugar2 if too thick1 add a little broth1 warm it1 but do not let it boil1 sauce round the birds1 glaze the larded part1 and serve4 ,no4 #fja4 ,faisans truffs la ,pimontaise4 ,proceed as directed in the ,removes1 using only two small pheasants or one large one4 ,no4 #fjb4 ,faisans l',amiral4 ,proceed as directed for the remove1 but one large pheasant will be quite sufficient1 diminish the quantity of garniture and sauce in proportion4 ,no4 #fjc4 ,grouse4 ,two small grouse will be quite sufficient for a flanc2 they are dressed in any of the ways as described for pheasants1 but though dressed in the same manner1 they might be served in a large dinner1 where pheasants were dressed the same1 as the flavour of the two would be very different1 the grouse being so much wilder would give a different flavour to the garniture and sauces4 ,for grouse la ,rob ,roy 7see ,removes1 ,no #edh74 ,no4 #fjd4 ,chartreuse de ,perdreaux4 ,truss two nice partridges with the legs turned inside1 stick about ten small pieces of fat bacon two inches in length and the size of a quill through the breasts lengthwise1 then cut two nice savoy cabbages in quarters1 and boil five minutes1 throw them into plenty of cold water2 when cold lay them on a sieve1 squeeze quite dry with a cloth1 season well with pepper and salt1 cut out the stalk1 and put them into a stewpan1 with two onions1 three cloves1 a bunch of parsley1 thyme1 and bay-leaves1 one carrot1 and three quarters of a pound of streaky bacon2 cover with a quart of white stock1 and let stew an hour or more1 till the stock has reduced to a thin glaze2 take it off the fire1 roast your partridges1 take out the skewers and string1 bury them in the stewed cabbage whilst hot1 and let them remain till wanted2 then butter a large plain oval mould1 paper it1 and again butter the paper2 have ready peeled sixty small button onions1 which stew in a little white stock and sugar till tender1 cut about a hundred pieces of carrots1 half an inch in length1 and the thickness of a large quill2 stew them in the same manner as the onions1 have also cut of the same size the same quantity of turnips 7do not stew them too much or they would be useless71 place a row of onions round the bottom of the mould1 then above them a row of carrots1 slantwise1 but one touching the other1 then a row of the turnips1 then carrots1 proceeding in like manner till you reach the top2 drain the cabbage1 and squeeze it till it is somewhat firm1 put some of it at the bottom of the mould an inch in thickness1 and line the sides not quite so thick1 put the partridges in the centre with slices of the bacon1 finish filling up with the cabbage1 place in a stewpan of water over the fire to get hot1 but do not let the water get into it2 when ready to serve turn out on your dish1 and take the paper carefully from it2 have ready the following sauce3 put the stock from the vegetables and a little of the stock from the cabbage into a stewpan1 add a quart of brown sauce 7,no4 #a71 boil to the consistence of demi-glace1 add a little sugar1 sauce carefully all over1 and serve4 ,no4 #fje4 ,chartreuse de ,perdreaux l',imprial4 ,prepare the chartreuse just as above1 and when turned out have thirty small quenelles de volaille 7,no4 #abj71 made in a dessert-spoon2 make very carefully a border of mashed potatoes on the top of it about half an inch from the rim1 upon which dress the quenelles in the form of a crown1 place a fine larded sweetbread dressed 7,no4 #fgd7 in the centre1 through which run an atelette of vegetables1 sauce as in the last article1 and serve2 the cabbage1 if possible1 requires to be drier than in the last4 ,no4 #fjf4 ,chartreuse de ,perdreaux la ,moderne4 ,prepare a chartreuse as before1 then have twenty young carrots turned in the shape of pears1 but not too small1 put them in a stewpan with a little sugar and white stock1 and boil till tender2 turn out the chartreuse on your dish1 make a thin border of mashed potatoes on the top about half an inch from the rim1 cut off a piece from the thick part of each carrot1 and stand them upright upon the potatoes1 fill the centre with a pint of fresh boiled green peas dressed in pyramid1 upon the top place a small white cauliflower1 nicely boiled1 sauce as before1 and serve2 this makes a very pretty dish4 ,in case you could not procure a mould as required1 you could turn your vegetables1 and dress as the carrots above2 lay the cabbage1 bacon1 and partridges in the centre of your dish1 dress the vegetables on mashed potatoes tastefully around1 finish on the top in either of the two last ways1 sauce the same1 and serve2 although not so handsome it takes less time1 and the exercise of a little taste on the part of the cook will render it a very pretty dish4 ,no4 #fjg4 ,perdreaux la ,mecklenbourg4 ,take three large young partridges1 draw1 and leave the skin upon the neck as long as possible1 put half a pound of the forcemeat of game 7,no4 #abc7 in a basin1 add two finely-chopped fresh ,french plums1 two ounces of chopped tongue or ham 7cooked7 some chopped parsley1 two yolks of eggs1 a little cream1 and a little grated nutmeg1 mix all together1 and stuff the breasts of your birds with it1 tie them up in thin slices of bacon1 and in two or three sheets of oiled paper1 put them into a stewpan with half a pint of bucellas wine1 a pint of good stock1 two large onions1 an apple1 and a good bunch of parsley2 place the stewpan on the fire1 and when it begins to boil place it in a moderate oven for three quarters of an hour1 take the birds out of the papers1 take off the bacon and place them on your dish1 keep hot1 and prepare the following sauce3 pass the stock from the stewpan through a fine cloth into another stewpan1 skim off all the fat and reduce it to half1 mix a dessertspoonful of arrowroot with a glass of cold stock1 put it into the stewpan1 with two spoonfuls of tomata sauce 7,no4 #cg72 boil till forming a demi-glace1 put a piece of toast beneath each bird1 sauce over and serve2 but the last thing before serving add half a spoonful of red currant jelly to the sauce1 which season a little high4 ,no4 #fjh4 ,perdreaux la pure de gibier4 ,proceed exactly as for the faisan la pure de gibier 7,no4 #fjj71 the only difference being that the partridges will not require so long to braise as the pheasants4 ,no4 #fji4 ,perdreaux truffs la ,prigord4 ,draw three partridges carefully1 then prepare a stuffing of truffle as directed for poulardes truffs la ,prigord 7,no4 #ebd71 stuff the inside and breasts well1 and leave them a week to take the flavour of the truffles2 when ready to roast pass a thin flat iron skewer through them1 passing it through the pinions and thighs1 tie them in oiled paper1 fix the skewer to the spit and roast them before a good fire for half an hour1 letting them get a little colour through the paper2 in taking them off the skewer be careful not to break the breast1 or they would look unsightly2 dress them on a dish and sauce as for the poulardes2 serve very hot4 ,no4 #faj4 ,leveraut sauce poivrade4 ,a young leveret may be occasionally served for a flanc2 truss it as for roasting1 and lard the fillets very fine1 roast it nicely1 keeping it rather underdone1 dress it on your dish1 and serve with a sauce poivrade 7,no4 #cb7 round it4 ,no4 #faa4 ,levraut au jus de groseilles4 ,truss and lard a young leveret as above1 then prepare a marinade as for filet de buf la ,bohmienne 7,no4 #dbf71 put in the leveret for three days2 when ready dry it in a cloth and roast before a sharp fire1 keep it moist1 serve with a demi-glace 7,no4 #i71 in which you have put two spoonfuls of currant jelly1 a little cayenne pepper1 and two dozen of stoned olives4 ,no4 #fab4 ,lapereaux la ,tavernire4 ,tame and even wild rabbits are extremely useful in cooking1 though very little used for flancs2 they may be served with propriety in the ways ,i have here described1 particularly in the country1 where they are so plentiful1 and your resources frequently so limited4 ,skin and truss two young rabbits as for roasting1 then put two ounces of butter in a flat stewpan1 7large enough to contain the rabbits17 cut half a pound of mild lean ham into large dice1 put them into the stewpan1 with the butter1 and fry them gently ten minutes1 then put in the rabbits1 put the cover over the stewpan and place it over a slow fire1 turn them round now and then until they take a light-brown colour1 add fifty button onions1 which also colour1 take out the rabbits1 add two ounces of flour to the ingredients in the stewpan 7mix well7 and a quart of white stock2 place the stewpan over the fire1 keep it stirred until boiling1 put back the rabbits1 with a good bunch of parsley1 thyme1 bay-leaf1 and four cloves2 let it simmer1 skim off the fat1 which will rise to the top1 take out the rabbits1 you have previously taken out the onions with a spoon and deposited them in a clean stewpan1 with the pieces of ham2 reduce the sauce to the thickness required1 pass it through a tammie into the stewpan containing the onions and ham1 add twenty heads of mushrooms1 dress your rabbits on a dish slantingly1 the heads pointing different ways1 sauce over and serve4 ,finish the sauce with a liaison of two yolks of eggs mixed with half a gill of cream4 ,no4 #fac4 ,lapereaux la ,jardinire4 ,procure two young rabbits and proceed as in the last1 but at the time you add the onions also add the same quantity of pieces of carrot and turnip cut with a scoop of the same size as the onions1 skim well1 and when done take them out1 put them as before in a clean stewpan1 take up the rabbits1 pass the sauce through a tammie upon them1 add half a teaspoonful of sugar and a few heads of asparagus or peas1 make it quite hot2 sauce over the rabbits and serve4 ,no4 #fad4 ,lapereaux aux petits pois4 ,dress the rabbits as directed for lapereaux la tavernire1 but putting only half the quantity of onions2 when you take out the rabbits add a quart of fresh boiled young green peas1 7you do not take out the onions as previously17 season with a little sugar and salt1 dress the rabbits on a dish1 and sauce over2 the sauce requires to be rather thick1 but yet not too thick2 if too thin it would have a bad appearance1 and if too thick it would be unpleasant eating4 ,no4 #fae4 ,lapereaux la ,villageoise4 ,skin and truss two young rabbits1 make a stuffing of the livers as directed in faisan la corsaire 7,no4 #edd72 stuff the rabbits and roast them1 baste them well whilst roasting by throwing flour over them and moistening with butter1 and when roasted have ready the following sauce3 put two teaspoonfuls of chopped eschalots in a stewpan1 with a small piece of butter1 pass them for five minutes over a slow fire1 then add half a pint of melted butter 7,no4 #ga71 keep it stirred over the fire1 and when beginning to boil add two ounces of fresh butter1 a little salt1 pepper1 and the juice of a lemon1 shake the stewpan over the fire till the butter is melted2 dress your rabbits upon a dish1 sauce over and serve4 ,no4 #faf4 ,lapereaux la ,bourgmestre4 ,truss and stuff two very fine young rabbits as above1 lard the fillets and roast a nice colour2 you have previously filleted three young rabbits1 take off the skin of the fillets and lard them with very fine bacon1 then put some thin slices of bacon and onions cut in slices in a saut-pan1 put your fillets upon them1 cover with white stock1 lay a sheet of buttered paper over and put them in the oven for half an hour1 give your fillets a good colour1 dress your rabbits in the centre1 the fillets around upon a border of mashed potatoes1 and serve with a sauce ,soubise 7,no4 #dg7 poured round4 ,no4 #fag4 ,lapereaux l',anglaise4 ,truss two young rabbits as usual1 and put them in a stewpan1 with a quart of water and a pint of milk1 stew them half an hour or till tender1 place them on a dish and serve them up covered with onion sauce 7,no4 #dg74 ,no4 #fah4 ,pt chaud d',agneau4 ,procure an oval raised-pie mould1 about four inches in height1 five in breadth1 and nine in length2 then make the following paste3 put two pounds of flour on your pastry slab1 make a hole in the middle1 put a quarter of a pound of chopped suet and a quarter of a pound of butter in a stewpan1 with half a pint of water1 let it boil one minute1 pour it into the flour1 mix with a spoon until cool enough to work with the hands1 work it smooth1 and when nearly cold roll out a sheet three quarters of an inch in thickness1 with which line the mould1 pressing the paste equally at all parts2 you have cut twelve or more lambs' cutlets1 leave them thick and take away the bones1 lay the cutlets in the pie alternately with slices of potatoes about a quarter of an inch in thickness until it is quite full1 season highly as you proceed with pepper1 salt1 chopped onions1 and chopped parsley1 make a cover with the trimmings of the paste1 ornament it to fancy1 work up the edges with the fingers1 and crimp it nicely with the paste-nippers1 let it stand two hours to get dry1 egg the top and bake it three hours in a moderate oven2 when done cut out the lid1 take as much fat from the top as possible1 put half a pint of good stock in a stewpan1 with a pint of white sauce 7,no4 #g71 and a small piece of glaze1 reduce till rather thick1 add a little sugar1 pour in the sauce1 take out of the mould1 put on the cover and serve very hot2 if care be taken in baking the crust will be a bright yellow colour4 ,no4 #fai4 ,pt chaud de ,mouton l',irlandaise4 ,line a mould with paste as in the last1 fill it as there described1 using mutton cutlets instead of lamb1 and more onions in the seasoning1 give it half an hour longer to bake1 and use brown instead of white sauce to fill it up2 serve in the same manner as the last4 ,no4 #fbj4 ,pt chaud d',escalopes de filet de ,buf4 ,line a mould with the paste as before1 have twenty or more pieces of fillet of beef1 in slices a quarter of an inch in thickness1 season them on a dish with pepper1 salt1 and onions1 dip each piece in flour1 and grate a little nutmeg over them1 have also ready twenty thin slices of lean ham1 but the same size as the pieces of beef1 and twenty slices of potatoes one inch in thickness1 put a layer of beef at the bottom of the pie1 then a layer of the ham1 then potatoes1 proceeding in like manner till it is full1 cover and bake as before2 when ready to serve pour in a brown sauce as in the last4 ,no4 #fba4 ,pt chaud d',escalopes de ,veau et de ris de ,veau4 ,line a mould with paste as before1 take a piece of veal from the leg1 from which cut twenty-four escalopes the thickness of three five-shilling-pieces1 but rather larger1 have also two large throat sweetbreads1 boil them in water a quarter of an hour1 and cut them into escalopes the same size as the veal1 cut also thirty very thin escalopes of streaky bacon the same size1 season the whole very highly with pepper1 salt1 nutmeg1 chopped parsley1 and chopped eschalots1 proceed to fill the pie1 first lay in a piece of veal1 then bacon1 then sweetbread1 bacon and veal again1 proceeding in like manner till full1 cover and bake three hours1 when done sauce as for the pt d'agneau and serve4 ,you may place a couple of bay-leaves upon the top of each pie previous to covering1 it is an improvement to all1 especially lamb or veal4 ,no4 #fbb4 ,pt chaud de ,volaille4 ,line a mould with paste as before1 then cut up two chickens into neat pieces1 taking off the wings with good fillets1 leaving sufficient on the breast1 which divide in two pieces1 bone the legs1 and divide the backs into two1 put a quarter of a pound of butter in a stewpan1 when it melts add your pieces of chicken1 season with a little pepper1 salt1 and chopped eschalots1 add two bay-leaves and place the stewpan twenty minutes over a very slow fire1 then pour off the butter and add a pint of white sauce 7,no4 #g71 stew ten minutes and pour them on a dish till cold1 fill up the pie1 placing the pieces of the back at the bottom1 then the legs1 then breast1 finishing at the tops with the wings1 have also twenty pieces of cooked ham about the size of five-shilling-pieces1 which intersperse with the chicken1 put a cover on and bake one hour and a half in a very warm oven1 when done cut off the cover and take off as much of the fat as possible1 put a pint of white sauce 7,no4 #g7 in a stewpan1 with four spoonfuls of white stock1 when it boils add about forty heads of mushrooms and half a teaspoonful of sugar1 boil ten minutes1 finish with a liaison of two yolks of eggs mixed with a gill of cream1 pour the sauce into the pie1 put on the cover and serve4 ,no4 #fbc4 ,pt chaud de ,pigeonneaux4 ,line a mould with paste as before1 then take six young pigeons trussed with their legs inside1 cut each pigeon in halves lengthwise1 pass them in butter the same as the chickens1 proceeding in the same manner1 but using brown instead of white sauce1 put them on a dish to cool1 have the yolks of eight hard-boiled eggs 7which cut in halves71 and twelve slices of boiled streaky bacon1 lay a slice of bacon and half a pigeon alternately in the pie1 interspersing the hard-boiled yolks here and there1 when filled cover and bake two hours in a moderate oven1 when done take off the cover and as much fat as possible1 then put a pint of brown sauce 7,no4 #a7 in a stewpan1 with half a pint of good stock and an ounce of glaze1 reduce to two thirds1 pour into the pie which cover and serve as before4 ,pts chauds may be made of all kinds of birds as pheasants1 grouse1 partridges1 woodcocks1 snipes1 or larks1 by following either of the two last recipes1 but they are usually served as entres1 where ,i intend placing them4 ,no4 #fbd4 ,pt chaud de ,lapereau4 ,line a mould with paste as before1 then procure two or three young rabbits1 according to the size1 which cut into neat pieces1 and place in a stewpan of boiling water for one minute1 take them out1 pass in butter1 and proceed precisely as for pt chaud de volaille 7,no4 #fbb74 ,no4 #fbe4 ,vol-au-vent4 ,vol-au-vents are usually served for entres1 but by cutting one larger and of an oval shape they may be served for flancs with any of the garnitures as directed in the entres4 ,no4 #fbf4 ,casserole de ,riz4 ,wash in several waters two pounds of the best ,carolina rice2 when very clean put it into a stewpan1 with two quarts of water1 half a pound of butter1 two large onions1 and half an ounce of salt1 set on a fire1 and when boiling place it to simmer very gently on a slow fire for one hour2 when done it must appear quite dry and tender to the finger1 take out the onions and mix the rice well with a wooden spoon2 if sufficiently done it will clog together1 then put it in a mortar and pound it well till it forms but one mass1 butter a baking-sheet1 lay the rice upon it and you will be able to form it into any shape you please1 but for flancs form it of an oval shape in imitation of a raised pie1 7should the rice stick to your fingers dip them in cold water17 when of a proper shape and well elevated cut a piece of carrot or turnip in the form of a wedge1 with which make impressions all round according to fancy1 melt some butter1 and with a paste-brush rub it all over the rice1 put it in a very hot oven and bake it a light yellow colour2 if well made it will retain its shape1 and any design you may have impressed upon it2 when well done make an incision with your knife half an inch from the edge all round1 and empty it to within half an inch from the bottom2 it is then ready to serve with any of the ingredients as directed in the following4 ,no4 #fbg4 ,casserole de ,riz aux queues d',agneau4 ,procure six house lambs' tails1 blanch them ten minutes in boiling water1 then cut them in pieces an inch long2 put a quarter of a pound of chopped suet in a stewpan1 with two onions1 a carrot cut up small1 one turnip1 three bay-leaves1 six cloves1 and a little thyme2 pass the whole upon a slow fire ten minutes1 add two tablespoonfuls of flour 7mix well71 two quarts of white stock1 and a little salt2 then add the tails1 let simmer gently forty minutes or more till tender1 take them out and drain upon a clean cloth1 put into another stewpan a quart of white sauce and half a pint of white stock1 reduce till rather thick1 then add the tails1 with twenty heads of mushrooms1 a little chopped parsley1 pepper1 and salt1 add the liaison from two yolks of eggs and a gill of cream2 shake it over the fire1 but do not let it boil1 finish with a little lemon-juice1 pour it in the casserole and serve4 ,no4 #fbh4 ,casserole de ,riz au queues de ,veau4 ,scald and cut four calves' tails into pieces an inch long1 dress them precisely as the lambs' tails in the previous article1 only allowing them longer to stew1 terminate and serve as in the last4 ,no4 #fbi4 ,casserole de ,riz aux pieds d',agneau4 ,procure twelve lambs' feet1 throw them into boiling water for two minutes1 extract the long bone by holding the feet in a cloth and moving the bone gently till it leaves the socket2 when they are all done proceed as for the lambs' tails 7,no4 #fbg71 boiling them rather longer1 sauce and serve precisely the same4 ,no4 #fcj4 ,casserole de ,riz au pieds de mouton4 ,procure ten small sheeps' feet1 dress them precisely as the lambs' feet1 but of course they will take more time2 when tender divide each foot in two lengthwise1 sauce and serve as directed for queues d'agneau 7,no4 #fbg74 ,sheeps' feet1 commonly called sheeps' trotters1 are seldom used in this country to any real advantage1 although in ,paris they have made the fortunes of more than one restaurateur2 one house was so famed for them1 that its proprietor named it ,restaurant du ,pied de ,mouton4 ,about sixteen years ago epicures were seen from all parts of ,paris trotting after a dinner of trotters1 until the proprietor saved an immense fortune2 but they are even now much thought of in ,paris1 both for their lightness and delicacy1 and are always to be had in any of the first houses4 ,for my part ,i really think they deserve a better fate than that of being trotted about from bar to bar in palaces certainly containing the choicest spirits1 and to be exposed on a cloth 7semi-blanche7 in a basket1 and from thence to the honest1 but not very delicate fingers of a ,london coalheaver or dustman2 ,i must1 however1 observe that it is not my desire to deprive them of their luxury1 but a mere wish to find a resting-place for the unfortunate trotters upon the tables of the affluent in this country1 where they would be eaten and admired for their delicacy4 ,no4 #fca4 ,casserole de ,riz la ,napolitaine4 ,have ready a casserole of rice as directed1 then boil half a pound of riband macaroni in water ten minutes1 strain it and put it in a stewpan1 cut up a braised fowl1 7or the remains of some poultry from a previous dinner17 in as large pieces as possible1 which put in the stewpan1 with the macaroni and a quarter of a pound of lean ham1 cover with a pint of very strong beef gravy2 let all boil together a few minutes1 then add a quarter of a pound of grated ,parmesan cheese1 a tablespoonful of tomata sauce 7,no4 #cg71 and a little cayenne pepper1 pour it in the casserole1 egg and bread-crumb the top1 put it in the oven twenty minutes and serve4 ,no4 #fcb4 ,casserole de ,riz ,polonaise la ,koroski4 ,prepare a casserole of rice as before1 then mince the flesh of a fowl 7or the remains of several7 with two ounces of lean cooked ham and a few mushrooms1 or truffles2 put two spoonfuls of chopped onions in a stewpan1 with two pats of butter2 stir them over the fire two minutes1 add half a spoonful of flour1 7mix well7 and a quart of white sauce 7,no4 #g72 boil altogether a short time1 then add the mince1 season with a little pepper and salt1 finish with three tablespoonfuls of cream1 and pour it in your casserole2 you have previously boiled eight eggs in water five minutes1 then put them in cold water1 peel off the shells1 warm them again in broth1 and dress them on the mince at equal distances1 the ends pointing to the centre2 have also eight pieces of cooked tongue cut in the shape of cockscombs1 warm them and place a piece upright between each egg2 have ready a nice larded sweetbread1 nicely cooked1 which place in the centre1 glaze the sweetbread and tongue1 and pour a little white sauce over the eggs2 serve very hot4 ,no4 #fcc4 ,casserole de ,riz la ,royale4 ,prepare a casserole of rice1 mince a fowl1 with ham and truffles1 and proceed as in the last2 when done fill your casserole2 have ready twelve plovers' eggs1 peel off the shells1 warm them in broth1 and place them round on the mince points upwards at equal distances1 apart2 have previously boiled some nice asparagus1 cut off the heads about an inch and a half in length1 and stand a bunch of five or six heads between each plover's egg1 making them stand a little above the eggs2 have also twelve very fine cockscombs ready cooked 7see ,no4 #abh71 which dress in the middle1 put fifteen tablespoonfuls of white sauce in a stewpan1 and when boiling add two pats of butter and a little lemon-juice1 finish with a liaison of one yolk of egg1 pour over the cockscombs and serve4 ,no4 #fcd4 ,casserole de ,riz la ,chevalire4 ,prepare a casserole as before1 prepare two chickens as directed in the entre la chevalire 7,no4 #hah72 fill your casserole1 by placing the pieces of back at the bottom1 then the legs and pinions1 pour the sauce and garniture over1 dress the four larded fillets to meet in a point1 and finish by placing a small white head of cauliflower1 nicely boiled1 on the top1 in the centre of the fillets1 and serve4 ,when you serve a dinner where four entres and two flancs are required1 it is the object of the host to see his table well garnished2 and no hors-d'uvres being served1 you may make flancs of them1 although1 ,i must repeat1 flancs ought to be composed of one solid piece1 or1 at any rate1 not more than two or three pieces1 but circumstances may require a deviation from this rule2 ,i have therefore given a list of those hors-d'uvres which may be used for flancs1 by adding to the number required for a dish1 and making them rather larger2 the croustades de beurre and timbales must be dressed in a circle on a border of mashed potatoes1 and the petits vol-au-vents in pyramid on a napkin4 ,i will here give but the list2 for directions you must refer to the chapter devoted to ,hors-d'uvres ,croustade de beurre aux hutres4 ,do4 aux laitances de maquereaux4 ,do4 pure de volaille4 ,do4 pure de gibier4 ,petits timbales aux ufs de pluviers4 ,do4 de volaille aux truffes4 ,do4 pure de riz de veau4 ,do4 quenelles de gibier4 ,petits vol-au-vents aux hutres4 ,do4 aux filets de soles4 ,do4 de homard4 ,do4 of crab4 ,,entr,,es4 ,entres require to be small and elegant1 as well as tasty2 those which can be dressed in a crown like cotelettes1 quenelles1 or fillets of any description1 are preferable1 and more graceful1 the garniture being placed in the centre2 they are also more likely to be partaken of on account of the facility of serving1 they being already carved1 and much better than large pieces1 such as whole fowls1 vol-au-vents1 or pts chauds2 where you require flancs1 by all means reserve them for that purpose2 but in a dinner of four entres only1 you require to send two entres light1 and two 7what ,i term7 solid1 for the sake of variety1 for if you had four light entres upon the table without flancs1 there would not appear sufficient dinner for the assembled guests1 but the solid entres may be made to look exceedingly light if carried to a height corresponding to their breadth2 in dishing your entres always allow an inch between the entre and the rim of the dish1 or if the dishes are large leave more space2 the round entre dishes are the most preferable1 and should not be more than an inch and a half1 or less than an inch in depth4 ,no4 #fce4 ,of ,beef for ,entres4 ,of all kinds of butchers' meat1 beef1 though so useful in cooking1 presents the least variation for entres1 the fillet being the only part that can be used to any advantage4 ,no4 #fcf4 ,escalopes de ,filet de ,buf la ,reform4 ,take out the fillet from beneath a rump of beef1 take off all the fat1 and cut it into slices 7lengthwise7 half an inch in thickness1 beat them well with the cutlet-bat1 which previously dip in water1 then cut them into ten or twelve escalopes1 the size and shape of fillets of chickens1 lay each piece upon the table1 season with pepper1 salt1 and a little chopped eschalots1 cut two very thin slices of fat bacon to each escalope of beef1 trim the bacon to the same size and shape1 egg over the escalopes of beef1 and stick a piece of the bacon upon each side of them1 then egg all over and throw them into a dish of bread-crumbs mixed with chopped lean cooked ham2 take them out1 beat lightly with your knife1 put a little oil in a saut-pan1 place it over a moderate fire1 when quite hot put in your escalopes1 fry a nice colour1 and dress in crown upon a thin border of mashed potatoes1 glaze nicely2 sauce over with a sauce reforme 7,no4 #ce71 and serve4 ,no4 #fcg4 ,escalopes de ,filet de ,buf la ,gotha4 ,cut twelve escalopes of beef as described in the last1 scrape a quarter of a pound of fat bacon1 melt it in a stewpan1 and pass it through a sieve into a well-tinned saut-pan1 then lay in your escalopes1 season them with a tablespoonful of chopped eschalots1 and a little pepper and salt1 pass them over the fire five minutes1 and leave them to get cold in the saut-pan2 you have procured half a pound of pork sausage-meat1 which place in a mortar1 add to it three tablespoonfuls of white sauce 7,no4 #g71 a little chopped parsley1 also a little thyme1 and one bay-leaf1 chopped very fine1 pound all well together and mix it with one egg2 you have also procured a pig's caul1 cut it in twelve square pieces1 each the size of a small hand1 lay a little of the sausage-meat in the centre a quarter of an inch in thickness1 upon which lay one of the escalopes1 with the bacon and seasoning which is attached1 cover with a little more of the sausage-meat and wrap them up in the caul1 keeping the same shape as the pieces of beef and as flat as you can1 proceed in like manner till they are all finished2 put them in a cool place ten minutes1 before serving put them over a good fire upon a gridiron1 broil them a nice colour1 dress them in a crown1 fill the centre with some very white stewed choucroute 7,no4 #aaf71 and serve very hot4 ,no4 #fch4 ,escalopes de ,filet de ,buf la ,portugaise4 ,prepare twelve escalopes of beef as before1 and cook them precisely as in the last2 have ready prepared two ,portugal onions1 which peel and blanch ten minutes in boiling water1 then put them into a stewpan just large enough to contain them1 cover with some white veal stock1 add a bunch of parsley1 and stew for an hour or more till quite tender1 the smallest one will of course be the first done1 take it off and keep it hot till the second one is done1 then place the largest upon a piece of mashed potatoes in the centre of your dish1 dress the escalopes around upon a small border of mashed potatoes1 the points inclining inwards2 dress the smaller onion upon the larger1 and run a silver attelet through them both2 pass the stock the onions were stewed in through a tammie into another stewpan1 reduce it to a demi-glace1 skim it well1 add four tablespoonfuls of brown sauce 7,no4 #a71 boil altogether a minute1 sauce over and serve4 ,no4 #fci4 ,escalopes de ,filets de ,buf la ,nemours4 ,cut twenty-four escalopes of beef as before1 but not half so thick1 put four tablespoonfuls of forcemeat 7,no4 #abj7 in a basin with two spoonfuls of chopped lean ham and the yolk of an egg1 mix well together1 then lay twelve of the escalopes of beef upon the table1 put a little of the forcemeat on each1 spread it all over with a knife1 lay a very thin slice of cooked ham1 fat and lean1 upon each1 spread a little more of the forcemeat over1 then lay one of the other twelve escalopes upon each1 season with a little pepper and salt2 egg over with a paste-brush1 and throw them into bread-crumbs and chopped parsley mixed1 take them out1 beat lightly with your knife1 and fry carefully in a saut-pan with lard1 dress them in a crown1 glaze and have ready the following sauce3 put an ounce of glaze in a saut-pan1 with two spoonfuls of broth and two of white sauce2 when boiling1 add half an ounce of very fresh butter1 half a teaspoonful of sugar1 and a little lemon-juice 7do not let it boil after you have put in the butter71 sauce over and serve4 ,no4 #fdj4 ,escalopes de ,filet de ,buf l',ostende4 ,cut twenty escalopes as in the last article1 then blanch and beard two or three dozen of ,ostend or small oysters1 and cut them up in small dice1 then put half a teaspoonful of chopped onions in a stewpan with a small piece of butter1 pass them over the fire three minutes1 add half a tablespoonful of flour 7mix well71 four tablespoonfuls of the juice of the oysters1 and four of white sauce1 boil altogether five minutes1 keeping it stirred1 then add the oysters with a little essence of anchovies and cayenne pepper2 place it again on the fire1 and just as it begins to boil add the yolk of an egg1 stir it well in and set it on a dish to cool1 then lay ten of the escalopes upon the table1 and spread a little of the above upon each1 cover the ten other escalopes over them1 season with a little pepper and salt1 egg1 bread-crumb1 and fry as in the last2 glaze1 dress them in crown1 and have ready the following sauce3 put half an ounce of glaze in a stewpan with six tablespoonfuls of good stock and four of brown sauce1 place it on the fire1 and when it boils add half an ounce of anchovy butter1 pour the sauce in the dish and serve4 ,no4 #fda4 ,escalopes de ,filet de ,buf piqu la ,chasseur4 ,cut ten escalopes as described for la reform1 but rather thicker1 lard each piece with bacon one inch long and narrow in proportion1 but do not let the bacon show far out of the beef1 then prepare two quarts of marinade 7see filet de buf la ,bohmienne1 ,no4 #dbf72 lay your escalopes in a dish1 and strain the marinade over1 let them remain about twenty-four hours1 take them out and lay them on a cloth1 cover the bottom of the saut-pan with thin slices of fat bacon1 lay the escalopes over1 add a little of the liquor1 but not sufficient to cover them2 place a sheet of buttered paper over the saut-pan and put them in a slow oven for half an hour or more1 moisten them now and then with their stock1 and when nearly done glaze and give them a little colour with the salamander1 take them out1 drain on a cloth1 and dress in crown upon a border of mashed potatoes2 have ready the following sauce3 pass the stock they were cooked in through a tammie into a stewpan1 boil it at the corner of the stove1 skim off all the grease1 add half a pint of brown sauce1 and reduce it till it forms a good demi-glaze1 then add a spoonful of currant jelly and a pat of butter1 mix it quickly and sauce over1 season a little more if required4 ,no4 #fdb4 ,other ,entres of ,fillets of ,beef4 ,take the best part of a fillet of beef1 that is1 about the middle1 cut eighteen slices three quarters of inch in thickness1 and beat them with your small chopper to the thickness of half an inch2 cut each slice into an oval piece1 cut also six oval pieces of suet from the kidney1 about half the size1 and not so thick as the fillet1 dip the pieces of fillet in flour1 previously seasoning them with pepper and salt2 fry in clarified butter in a saut-pan over a sharp fire1 egg and bread-crumb the pieces of fat1 fry them after the pieces of fillet1 dress them alternately with the fillets in a crown1 and serve with any of the following sauces3 ,sauce piquante 7,no4 #bg71 ,do4 l',italienne 7,no4 #cj71 ,do4 tomate 7,no4 #cg71 ,do4 poivrade 7,no4 #cb71 ,do4 la ,hollandaise 7,no4 #ff71 or any of the sauces described for fillets of beef in the ,removes1 but of course preparing a smaller quantity2 you can also convert the remains of a fillet of beef left from a remove into an entre1 by cutting it into slices and trimming it into oval pieces1 not cutting the larded part2 lay the pieces in a saut-pan and just cover them with a good strong gravy1 place a sheet of paper over1 and put them in a moderate oven till they are quite hot through1 take them out and serve with any of the sauces mentioned for fillets of beef in the ,removes4 ,no4 #fdc4 ,aiguillette de ,langue de ,buf en ,papillote4 ,boil a salt ox-tongue three hours1 and when cold cut ten pieces from the best part1 of the shape of a fillet of fowl1 and half an inch in thickness1 then put two tablespoonfuls of chopped onions in a saut-pan with one of oil1 place the pan over a sharp fire1 keeping it stirred with a wooden spoon2 when the onions become tender 7but not to change colour7 pour off all the oil1 add a spoonful of chopped mushrooms1 one of chopped parsley1 and a pint of white sauce 7,no4 #g71 moisten with a little white stock1 and reduce it till it becomes very thick1 then add the pieces of tongue1 toss over in the sauce1 and leave them to get cold2 have cut ten pieces of white paper in the shape of hearts1 and large enough to fold a piece of the tongue in each1 spread a little of the cold sauce upon the paper1 then a slice of the tongue1 which cover with more of the sauce1 twist up the papers and broil them gradually ten minutes1 serve them in the papers dressed in a crown1 with a sauce ,italienne 7,no4 #cj7 under them2 the tongues of any other animals1 whether pickled or not1 may be served in this manner1 but of course the sauce must be more highly seasoned for the fresh tongue than for the pickled one4 ,no4 #fdd4 ,turban de ,langue de ,buf l',ecarlate4 ,boil two tongues separately1 one pickled very red1 and the other not pickled2 cut six pieces from the thick part of each1 about the size and shape of fillets of fowl1 place the twelve pieces in a saut-pan with an ounce of glaze and four tablespoonfuls of consomm 7,no4 #acd71 place over the fire1 and let it remain till the pieces are quite hot1 but do not let it boil2 dress them alternately on a border of mashed potatoes in crown1 and prepare a sauce thus3 place the saut-pan again on the fire1 and add ten tablespoonfuls of tomata sauce 7,no4 #cg71 with four of consomm and a little sugar1 boil a few minutes1 pour over the tongue1 glaze the red pieces1 and serve4 ,no4 #fde4 ,turban de ,langue de ,buf la ,jardinire4 ,proceed with the tongues precisely as in the last1 and prepare the following sauce3 cut about fifty scoops of carrots and fifty of turnips 7with an iron scoop7 a little larger than a pea1 peel also forty very small onions1 put them altogether in a stewpan with an ounce of butter and a quarter of an ounce of powdered sugar1 pass them for ten minutes over a sharp fire1 tossing them over now and then2 add half a pint of good white stock1 let them stew till tender and the broth is reduced to glaze1 then turn them into the saut-pan with the stock you warmed the tongue in1 stir all round together1 dress the vegetables in the centre1 pour the glaze over the tongue1 and serve2 if the carrots are old they require to be stewed separately1 as they take so much longer than the turnip or onion4 ,no4 #fdf4 ,turban de ,langue de ,buf1 sauce piquante4 ,prepare twelve pieces of tongue as before1 either pickled or fresh1 dress them round upon your dish1 put a pint of sauce piquante 7,no4 #bg7 in the saut-pan with a little sugar1 boil altogether a minute1 sauce over1 and serve immediately2 you can also serve dressed spinach or endive 7,nos4 #ajf and #aai7 with it2 if you serve an entre of pickled tongue1 it should be placed near an entre of fowl or veal1 or near to a remove of the same description1 with which they eat much better1 and for entres of fresh tongue1 season the sauces rather high4 ,no4 #fdg4 ,queues de ,buf aux navets au brun4 ,a few very nice entres may be made of ox-tails2 they certainly do not make handsome ones1 but their delicate flavour supplies their deficiency in appearance4 ,for one entre take two fine tails1 cut them at the joints into pieces1 or saw them into pieces an inch thick1 which last way in my opinion is best1 the pieces not being so clumsy2 when cut put them into a stewpan1 with three large onions1 one carrot1 one turnip1 six cloves1 a blade of mace1 four bay-leaves1 four sprigs of thyme1 and a tablespoonful of salt2 cover them with second stock or water1 place the stewpan over the fire1 and let it boil at the corner till the pieces are tender1 and leave the bone easily2 when done lay them on a cloth to drain1 put a little mashed potatoes upon the bottom of your dish1 build up the pieces pyramidically1 and have ready the following sauce3 scoop fifty pieces of turnips the size of small marbles1 put them in a stewpan with half a tablespoonful of powdered sugar and half an ounce of butter1 pass them ten minutes over a sharp fire1 add a pint of brown sauce 7,no4 #a7 and a few tablespoonfuls of broth or brown gravy 7,no4 #ace71 with a bunch of parsley and a bay-leaf1 let them simmer at the corner of the stove until the turnips are tender1 take them out with a colander spoon and put them into a clean stewpan1 reduce and skim the sauce well1 and when of a proper thickness1 pass it through a tammie over the turnips1 make all hot together1 sauce over the tails1 and serve4 ,no4 #fdh4 ,queues de ,buf la ,jardinire4 ,cook and dress the tails as before1 then cut some carrots and turnips with button onions1 as directed for the tongue la jardinire 7,no4 #fde71 pass them in a stewpan1 with a little butter and powdered sugar1 ten minutes over a sharp fire1 add a pint of brown sauce1 with a quarter of a pint of stock1 boil on the corner of the stove 7skim well7 until the vegetables are tender1 and the sauce attains a good consistency2 season with a little salt and sugar if required1 sauce over1 and serve4 ,no4 #fdi4 ,queues de ,buf sauce aux cornichons4 ,cook and dress the tails as before1 have ready a quart of sauce au jus d'chalotte 7,no4 #af71 but not quite so acid as there directed1 reduce till rather thick2 have ready a good tablespoonful of chopped gherkins1 and when the sauce is boiling throw them in1 season with a little sugar and salt1 sauce over1 and serve4 ,the sauce requires to be thick enough to adhere to the pieces of tails4 ,no4 #fej4 ,queues de ,buf en currie4 ,cook the tails as before1 have ready about a quart of currie sauce 7,no4 #df71 moisten it with twenty spoonfuls of stock1 stir in a stewpan over the fire1 and reduce it till it adheres to the back of the spoon2 then put in your ox-tails1 and stand the stewpan in a bain marie till wanted1 dress them in pyramid upon your dish1 add twenty mushrooms to the sauce1 which boil and skim1 pour over1 and serve with some boiled rice very dry 7,no4 #abi7 upon a separate dish1 to be placed on the side table4 ,no4 #fea4 ,queues de ,buf la ,sicilienne4 ,cook the tails as before1 select ten of the best pieces1 which drain well upon a cloth1 have ready prepared about half a pint of sauce ,durcelle 7,no4 #gjd71 let it get cold1 then spread some over each piece of tail to entirely cover it1 egg and bread-crumb1 and place them in a warm oven twenty minutes1 salamander a nice brown colour1 dress in pyramid on your dish1 and serve with some sauce aux fines herbes 7,no4 #bf7 round4 ,no4 #feb4 ,queues de ,buf la ,marseillaise4 ,cook and select ten of the best pieces as above1 but instead of surrounding them with a sauce ,durcelle spread a pure of onions1 as for cotelettes la ,provenale 7,no4 #gja71 a quarter of an inch in thickness over them1 egg and bread-crumb twice each1 and just before serving fry in very hot lard2 then put a pint of brown sauce in a stewpan1 with a quarter of a pint of consomm 7,no4 #acd71 and a little piece of scraped garlic the size of a pea2 reduce and skim till becoming a nice demi-glace1 dress in pyramid1 and pour the sauce round4 ,no4 #fec4 ,to prepare and dress ,palates of ,beef4 ,palates of beef1 if properly dressed1 are very delicate eating1 being of a gelatinous substance1 they are much to be recommended2 the reason1 ,i believe1 they are so seldom used1 is the difficulty of giving them a graceful appearance in the dish2 to obviate which1 ,i have introduced one or two new receipts2 ,i never expect it will be a fashionable dish1 yet ,i think they are likely to bring them more in vogue4 ,for one entre take four palates1 put them in a large stewpan with lukewarm water for four or five hours to disgorge1 then pour off the water1 cover again with fresh water and put them on the fire till the palates begin to get hard1 take one out and put it in cold water1 scrape it with a knife1 and if the skin comes off easily1 take out the rest1 but if not leave them a little longer1 scrape them until you have got off all the skin1 and nothing but the white1 half-transparent substance remains1 when done1 prepare a white stock 7,no4 #acc71 in which boil them three or four hours till very tender2 try them with a knife1 take them up and lay them flat upon a dish1 put a little of the stock in the dish with them1 then place another dish of the same size over them1 and let them remain till quite cold1 they are then ready for use4 ,no4 #fed4 ,palates de ,buf la ,ravigote4 ,having prepared four palates as in the last1 cut each in three1 of an oval shape1 each piece to be about the size of a fillet of fowl1 then put a teaspoonful of chopped eschalots in a stewpan with a very small piece of butter1 stir a few minutes over a slow fire1 add a quart of white sauce 7,no4 #g71 and reduce it till becoming thick1 keeping it stirred1 then take it off the fire1 add the yolk of two eggs1 stir very quickly1 and season with a little pepper1 salt1 and chopped parsley2 then take each piece of palate singly on a fork and dip in the sauce1 when well covered lay it on a dish to get cold2 when all done1 and half an hour before dinner-time1 dip them into three eggs well beaten together1 then into bread-crumbs1 then into the eggs and bread-crumbs again1 beat lightly with a knife1 and fry them a nice colour in very hot lard2 serve with a sauce ravigote 7,no4 #dd7 under1 and dress them in crown upon a border of mashed potatoes4 ,no4 #fee4 ,attelets de ,palates de ,buf4 ,have four palates prepared1 which cut into thirty pieces with a round cutter1 the size of a shilling1 dip each piece into sauce1 but a little thinner than above1 and lay them on a dish to cool2 cut twenty pieces of dressed tongue of the same size1 and twenty slices of large truffles1 with twenty of mushrooms1 then have eight small silver skewers 7or attelets71 upon which place the pieces of palates1 placing either a slice of tongue1 truffle1 or mushroom between each2 when you have stuck them all on the skewers1 have a little of the sauce you dipped the palates in1 spread a little over the crevices between to make them look like one1 dip each attelet in eggs and bread-crumbs twice over1 and fry a nice colour in hot lard2 dress them three at the bottom1 then three above1 the reverse of the others to form a square1 and the other two across1 garnish with plenty of fried parsley1 and serve very hot4 ,no4 #fef4 ,palates de ,buf la ,vivandire4 ,proceed1 fry1 and dress them as directed for la ravigote2 serve with the following sauce3 chop two large onions very fine and put them in a stewpan with an ounce of butter1 place them over the fire1 keeping stirred till they become rather yellow1 then pour off as much butter as you can2 add a glass of port wine and a piece of glaze the size of a walnut1 let simmer five minutes1 add twelve tablespoonfuls of brown sauce and six of consomm 7,no4 #acd71 reduce till it adheres to the back of the spoon1 season with a little cayenne pepper and sugar1 pour the sauce in the centre and round your palates1 have a good handful of fried parsley1 which place in a pyramid in the centre1 and serve very hot4 ,no4 #feg4 ,turban de ,palate de ,buf au gratin4 ,prepare four palates of beef as before1 which cut into twelve oval pieces1 have ready some forcemeat 7,no4 #abj71 place a little on the bottom of a saut-pan in a circle 7the size you require your entre71 then cover each piece of palate with the remainder1 and dress them in a crown upon the forcemeat in the saut-pan2 egg and bread-crumb1 place them in a moderate oven for three quarters of an hour1 if getting too much colour cover some paper over2 when done1 detach it from the saut-pan with a thin long knife1 and with a fish-slice remove it into your dish1 sauce over with a sauce ,italienne 7,no4 #cj71 and serve4 ,should you have a silver dish for au gratins1 it would be preferable to dress it upon that1 as it would not require moving4 ,no4 #feh4 ,vol-au-vent de ,palates de ,buf4 ,make a vol-au-vent as described 7,no4 #aadj71 have ready prepared four palates1 which cut into pieces with a round cutter the size of half-a-crown1 put them into a stewpan with ten mushrooms1 a quart of white sauce 7,no4 #g71 and six spoonfuls of white stock2 when boiling1 add a bunch of parsley1 let simmer on the corner of the stove half an hour1 skim1 take out the parsley if too thick1 add a little more stock1 throw in a pat of butter1 a little chopped parsley1 pepper1 salt1 sugar1 and a little lemon-juice1 finish with a liaison of two yolks of eggs1 let it set over the fire1 but not boil1 fill the vol-au-vent and serve4 ,it may be served also in a casserole of rice 7,no4 #fbf71 or flat1 as a blanquette1 in an entre-dish garnished with croutons of bread4 ,no4 #fei4 ,palates de ,buf en ,papillote4 ,have prepared four palates1 which cut into twelve oval pieces1 put two tablespoonfuls of salad-oil in a deep saut-pan1 with four of chopped onions1 stir with a wooden spoon five minutes over a sharp fire1 then pour off as much of the oil as possible1 add a quart of white sauce 7,no4 #g71 a tablespoonful of chopped parsley1 and one of chopped mushrooms1 with six of white stock1 boil altogether five minutes1 keeping it stirred2 add a little grated nutmeg1 then put in your pieces of palates1 boil a few minutes longer1 and turn the whole on a dish to get cold2 finish dressing1 and serve as directed for aiguillettes de langue de buf 7,no4 #fdc74 ,no4 #ffj4 ,turban de ,tte de ,veau en ,tortue4 ,cook and prepare a calf's head as directed in the ,removes 7,no4 #dfb72 only for entrees you must cut much smaller pieces1 and of course you require a much smaller quantity of sauce4 ,i have merely repeated it here to show that it may be served as an entre2 but great care must be taken in boiling the head1 for if not done enough it is not eatable1 and if done too much it would be impossible to dress them on your dish4 ,care must also be taken in dishing up to make it look graceful1 and it cannot be served too hot4 ,no4 #ffa4 ,turban de ,tte de ,veau la ,matre d',htel4 ,prepare your calf's head as in the last1 and dress the pieces in crown upon mashed potatoes1 have ready the following sauce3 put a pint of white sauce 7,no4 #g7 in a stewpan1 with eight spoonfuls of good white stock1 boil ten minutes1 keeping it stirred1 add two ounces of matre d'htel butter 7,no4 #gi71 very highly seasoned1 let it melt1 but do not let the sauce boil after the butter is in1 sauce over and serve immediately4 ,no4 #ffb4 ,turban de ,tte de ,veau la ,hollandaise4 ,prepare and dish the calf's head as before1 serve with a sauce ,hollandaise 7,no4 #ff7 over it4 ,no4 #ffc4 ,turban de ,tte de ,veau la ,poulette4 ,prepare and dish as before1 have ready the following sauce3 put half a pint of white sauce 7,no4 #g7 with a pint of white stock1 thirty small button-onions1 a bunch of parsley1 a sprig of thyme1 and one bay-leaf1 tied together1 into a stewpan1 simmer at the corner of the stove nearly an hour1 skim and take out the bunch of herbs1 then with a colander-spoon take out the onions1 which put in a clean stewpan1 reduce the sauce till it adheres to the back of the spoon1 pass through a tammie over the onions1 add twelve nice white blanched mushrooms1 set again on the fire1 and when nearly boiling1 add a liaison of one yolk of egg 7mixed with two tablespoonfuls of cream71 stir in quickly1 place over the fire another minute1 keeping it stirred1 but do not let it boil1 add a little lemon-juice and chopped parsley1 sauce over and serve immediately4 ,no4 #ffd4 ,turban de ,tte de ,veau l',indienne4 ,prepare and dress the head as usual1 and serve with a sauce l',indienne 7,no4 #de74 ,great care should be taken in choosing ,indian pickles1 no sort are of any service in cooking but the green prickly sort1 when good they are milder eating1 a good flavour1 and firm to the touch1 but if very hot and soft they are fit for nothing whatever4 ,calf's head may be served for entres dressed as directed with sauce currie 7,no4 #df71 and rice1 separate1 or sauce poivrade1 piquante1 or tomates 7,nos4 #cb1 #bg and #cg74 ,no4 #ffe4 ,oreilles de ,veau farci4 ,it requires four ears to make an entre1 trim rather small and set them in warm water to disgorge for several hours1 then prepare a white stock like for calf's head 7,no4 #dei71 put them in and stew for an hour or more till tender1 leave them to get cold in their stock1 then take half a pound of forcemeat 7,no4 #abj71 to which add a teaspoonful of chopped mushrooms2 mix altogether with the yolk of an egg1 take out the ears1 which dry on a cloth1 fill the inside with the forcemeat but not too full1 have some eggs well beaten in a basin1 dip the ears in1 then throw them into bread-crumbs1 fry in lard but not too hot as the forcemeat takes some time to cook1 dress upon mashed potatoes on your dish and serve a sauce aux fines herbes 7,no4 #bf7 under them4 ,no4 #fff4 ,oreilles de ,veau en marinade4 ,cook the ears as above1 but do not stuff them1 cut each ear in five or six pieces the long way1 and put them in a basin with pepper1 salt1 two onions in slices1 a little parsley1 thyme1 and bay-leaf1 eight cloves1 three spoonfuls of vinegar1 and two of oil2 let them remain six hours or more1 then take out the pieces of ear1 wipe each piece with a cloth1 have ready some batter 7,no4 #abhe71 dip the pieces in separately1 let them be covered in every part1 and drop them into hot lard1 they will take five minutes to fry1 dress them on a dish with a sauce au jus de tomates 7,no4 #ab7 under them2 garnish with fried parsley and serve4 ,two ears will be sufficient for the above4 ,no4 #ffg4 ,langues de ,veau aux champignons4 ,procure four tongues1 which put in warm water to disgorge1 then put them in a stewpan1 with two onions1 one carrot1 one turnip1 two bay-leaves1 one blade of mace1 and six cloves2 cover with white broth or water1 if water add a scrag of veal1 half a pound of lean ham1 and a little salt2 place on the fire1 and when it commences boiling skim it and place it at the corner of the stove till the tongues are done1 which you can ascertain by pricking them with a packing-needle2 if it goes in easy they are done2 take them up and peel off the skin1 cut each tongue into three slices of the shape of cotelettes1 dress them in a crown upon mashed potatoes1 glaze well1 and serve with a sauce aux champignons 7,no4 #eb74 ,if the tongues are boiled the day previous1 warm them as directed langue de buf 7,no4 #fdd74 ,calves' tongues dressed this way may also be served with sauce la jardinire 7,no4 #ajj71 sauce piquante1 or sauce poivrade 7,nos4 #bg and #cb74 ,no4 #ffh4 ,calves' ,brains4 ,procure two sets of brains1 leave them four hours in water to disgorge1 take off the skin which covers them1 and put them in a stewpan1 with a pint of water1 one wineglass of vinegar1 some salt1 two onions sliced1 a carrot1 a few cloves1 and a bunch of parsley1 thyme1 and bay-leaf2 let boil gently from twenty minutes to half an hour1 take them up1 lay on a cloth1 and cut each one in halves1 place them in the dish and serve with a sauce ,hollandaise 7,no4 #ff71 matelote 7,no4 #fb71 matre d'htel 7,no4 #dc71 or piquante 7,no4 #bg71 or beurre noir 7,no4 #cjf74 ,no4 #ffi4 ,queues de ,veau la ,ravigote4 ,four calves' tails are quite sufficient for an entre1 procure them as large and as white as possible2 cut them in pieces an inch and a quarter in length1 and put them into a stewpan1 with a quart of good white stock1 two onions1 half a carrot1 head of celery1 three cloves1 a bunch of parsley1 thyme1 and bay-leaf2 set on the fire to boil1 skim1 and place it at the corner to simmer for two hours1 or until the tails are done1 which you can tell by pressing them with your finger1 drain them on a cloth1 lay a little mashed potatoes on the bottom of your entre dish1 stand the larger pieces perpendicularly upon it1 then again other pieces upon them1 till they form a pyramid2 have ready a good ravigote sauce 7,no4 #dd71 rather highly seasoned1 which pour over and serve2 the sauce should be thick enough to adhere to the pieces4 ,no4 #fgj4 ,queues de ,veau la ,poulette4 ,cook and dress the tails as before1 and sauce as directed for turban de tte de veau la poulette 7,no4 #ffc74 ,no4 #fga4 ,of ,sweetbreads4 ,the middle-sized heart-breads are to be preferred to the over large or small1 the throat-bread is rarely used to dress and serve whole1 but may be served in blanquettes1 vol-au-vents1 or ragouts4 ,sweetbreads cannot be too white1 if red when brought in leave them four or five hours in warm water to disgorge1 put them in a stewpan well covered with water to blanch1 7if you put them in cold water they will be blanched enough as soon as the water begins to boil71 throw them a minute in cold water1 then lay them on a dish face downwards1 place the bottom of another dish upon them1 on which place a four pounds weight1 they are then ready for use where directed2 three sweetbreads are sufficient for an entre if rather large1 and four if small4 ,no4 #fgb4 ,ris de ,veau la ,santa ,cruz4 ,take three good sweetbreads1 blanch as directed1 then lard them 7with very thin strips of fat bacon an inch and a half in length7 from top to bottom an inch and a half in width1 and again from one side to the other to form a cross2 have thirty-six pieces of truffles cut in the shape of cloves1 but much thicker and rather longer1 7twelve for each sweetbread71 make a hole with a larding-needle in the centre of the cross in which place a piece of the truffle1 proceeding in like manner in the centre of the bacon at equal distances apart1 cover the bottom of a flat stewpan with fat bacon1 lay the sweetbreads upon it1 cover the bottom of the stewpan about the depth of two inches with stock1 place it over the fire till the stock boils1 put it in the oven about half an hour will be sufficient to cook them1 7but that depends upon their size and the heat of the oven17 try them with a larding-needle1 if quite tender through they are done2 but if soft in the middle and toughish leave them a little longer1 glaze them lightly and salamander a nice gold colour1 drain them on a cloth and have ready the following sauce3 blanch one ounce of riband macaroni in water till tender1 dry1 and put it in a stewpan1 with ten spoonfuls of brown sauce 7,no4 #a71 and two of tomata sauce 7,no4 #cg71 with a piece of glaze1 reduce till rather thick1 then add twenty heads of mushrooms and two tablespoonfuls of grated ,parmesan cheese2 season with a little sugar and cayenne1 pour the sauce in your dish1 dress the sweetbreads over and serve very hot4 ,no4 #fgc4 ,ris de ,veau piqu la ,turque4 ,blanch four small heart-sweetbreads as directed1 and lard them nicely from end to end lengthwise1 with fat bacon an inch and a half in length1 and breadth in proportion1 braise as directed in the last2 have ready a ring of forcemeat 7,no4 #abj7 made in a round plain mould#g well buttered1 with a round piece of bread in the centre2 lay the forcemeat round the bread an inch and a half in thickness1 place the mould in a stewpan of boiling water1 7but do not let the water get into the mould71 place the stewpan over the fire till the forcemeat is set1 then take it out1 detach the bread from the centre and turn out the forcemeat1 which will be a complete ring1 place it on the dish1 cut each of the sweetbreads in halves and dress them upon it1 the cut part towards the middle2 then have ready blanched half a pound of good rice as directed 7,no4 #abi71 put it in a stewpan1 with six pats of butter1 two spoonfuls of cream1 a little saffron powder1 pepper1 salt1 and sugar2 mix all together and dress in pyramid in the centre1 place a fine 7dressed7 cockscomb between each half sweetbread1 sauce over the rice with sauce au suprme 7,no4 #eg71 glaze the sweetbreads and serve4 ,no4 #fgd4 ,ris de ,veau piqu la ,financire4 ,blanch1 lard1 and braise three sweetbreads as before2 have ready a ragout la financire 7,no4 #ej71 which pour in the dish1 dress your sweetbreads over1 glaze lightly and serve4 ,no4 #fge4 ,ris de ,veau piqu la pure d'asperges4 ,blanch1 lard1 and braise three sweetbreads as before1 but keep them a more delicate colour and drain them well upon a cloth2 when you take them from the stewpan have ready a pure of asparagus 7,no4 #ajb71 which pour into the dish1 dress the sweetbreads over and serve4 ,larded sweetbreads may be also served with a truffle sauce 7,no4 #ea71 ,palestine1 jardinire1 aux concombres1 dressed spinach1 or endive 7see ,nos4 #hg1 #ajj1 #ajc1 #ajf1 and #aai47 ,no4 #fgf4 ,ris de ,veau rti4 ,heart-sweetbreads are also preferable for roasting1 although the throat-breads may be used2 blanch as before and let them cool1 place them in a stewpan1 with two onions1 two cloves1 a blade of mace1 a carrot1 quarter of a pound of lean ham1 a bunch of parsley1 thyme1 and bay-leaf1 just cover with a good stock1 and place them on the fire to boil twenty minutes1 take them out1 dry on a cloth1 egg and bread-crumb them twice over1 then run a long flat skewer through them lengthwise1 which tie up on a spit1 roast before a fierce fire till they become a nice light brown1 keeping them basted with butter2 pass the stock they were boiled in through a sieve into another stewpan1 boil and skim well1 place the sweetbreads in a dish1 pour some of the stock round and serve2 it may also be served with sauce piquante1 poivrade1 or tomata 7,nos4 #bg1 #cb1 #cg74 ,no4 #fgg4 ,caisse de ris de ,veau la ,ninon de l',enclos4 ,roast four sweetbreads as directed in the last1 and let them remain till cold1 then open and empty them1 thus making a case1 leaving it a quarter of an inch in thickness2 cut up what you have taken from them in slices1 have also twenty small pieces of cucumber1 prepared as directed for sauce 7,no4 #ajc71 put a teaspoonful of chopped eschalots in a stewpan1 with a very small piece of butter1 pass over the fire a few minutes1 but keep them quite white1 then add three parts of a pint of white sauce 7,no4 #g7 and a little milk1 reduce till thickish1 keeping it stirred1 add the sweetbread and cucumber1 season with a little sugar and salt1 and when it boils add a liaison of one yolk of egg mixed with half a gill of cream2 do not let it boil afterwards1 fill the cases and cover the opening with a little very thick fritter butter 7,no4 #abhe71 place them in a sharp oven1 and as soon as the batter is baked sufficient1 dress them on your dish1 three at the bottom and one on the top2 serve with a thin bechamel sauce 7,no4 #g7 under4 ,no4 #fgh4 ,escalopes de ,ris de ,veau au suprme4 ,blanch three sweetbreads twenty minutes1 and when cold cut each bread into four slices lengthwise1 and trim in the shape of fillets of fowl1 well butter the bottom of a saut-pan1 lay in the escalopes1 keeping them in their shapes1 season over with a little white pepper1 salt1 and the juice of half a lemon1 place over a slow fire1 ten minutes will be sufficient to cook them2 when done on one side turn1 keep them quite white1 lay them on a cloth to drain1 and dress in crown on a border of mashed potatoes2 serve with a sauce au suprme 7,no4 #eg7 poured over4 ,no4 #fgi4 ,escalopes de ,ris de ,veau aux pointes d'asperges4 ,dress three sweetbreads as in the last1 and serve a sauce aux pointes d'asperges 7,no4 #aja7 in the centre4 ,no4 #fhj4 ,escalopes de ,ris de ,veau l',indienne4 ,dress three sweetbreads as in the two last1 but keep them rather underdone2 when cold egg and bread-crumb them twice over1 put six spoonfuls of oil in a saut-pan1 place it over the fire1 and when hot lay in the escalopes1 which fry a nice light brown colour1 dress in a crown on a border of mashed potatoes1 and serve with a nice white ,indian sauce 7,no4 #de7 in the centre1 previously glazing the escalopes lightly4 ,no4 #fha4 ,escalopes de ,ris de ,veau en caisses4 ,blanch four throat-sweetbreads1 and cut them in slices one size larger and three times the thickness of a shilling1 butter the bottom of a saut-pan and put in two tablespoonfuls of chopped eschalots1 lay the pieces of sweetbread over1 season with a little salt and pepper1 and place them over a slow fire2 when done add a spoonful of chopped mushrooms1 one of chopped parsley1 half a pint of brown sauce 7,no4 #a71 a little glaze1 half a pint of broth1 a little powdered sugar and grated nutmeg2 let simmer altogether ten minutes1 moving them round by shaking the saut-pan1 have six or eight small paper boxes1 or cases1 fill each of them three parts full with the above1 egg the top with a paste-brush1 sprinkle bread-crumbs over and place them in a warm oven twenty minutes1 pass the salamander over1 dress them in pyramid on your dish1 and serve with plenty of fried parsley4 ,no4 #fhb4 ,atelettes de ,ris de ,veau4 ,prepare the sweetbreads precisely as in the last1 but add a liaison of two yolks of eggs mixed with four tablespoonfuls of cream1 and leave them to get cold in the sauce1 have six silver skewers 7atelettes71 and run six or eight pieces of sweetbread upon each1 with as much sauce as possible adhering to them1 smooth round with a knife1 dip them in eggs well beaten in a basin1 then into bread-crumbs1 beat lightly with a knife1 dip them again into the bread-crumbs1 fry in hot lard1 dress them as described for atelettes de palates de buf 7,no4 #fee71 and serve a sauce ,italienne 7,no4 #cj7 under4 ,no4 #fhc4 ,blanquette de ,ris de ,veau aux truffes4 ,blanch three throat-sweetbreads twenty minutes1 cut them in slices the size and double the thickness of half-crown-pieces1 cut also into thin slices six good-sized truffles1 then put a tablespoonful of chopped eschalots in a convenient-sized stewpan1 with a small piece of butter1 pass them a few minutes over a sharp fire1 keeping them quite white1 add a pint of white sauce 7,no4 #g71 reduce three minutes1 then add the sweetbread and truffles1 season with a little salt and sugar1 simmer gently five minutes1 finish with a liaison of one yolk of egg mixed with half a gill of cream1 pour it out in your dish and garnish with eight large triangular croutons of bread 7in the form of a star7 fried in butter1 which glaze and serve4 ,no4 #fhd4 ,vol-au-vent de ,ris de ,veau4 ,make a vol-au-vent as directed 7,no4 #aadj71 cook two sweetbreads with truffles as in the last1 and when ready to serve fill your vol-au-vent1 which glaze lightly and serve very hot4 ,sweetbreads may also be served either in blanquettes or vol-au-vents1 with cucumbers1 stewed mushrooms1 slices of tongue or ham1 instead of truffles4 ,no4 #fhe4 ,of ,tendrons de ,veau4 ,for one entre you will require the tendrons from two breasts of veal1 which are cut out without injuring the breasts1 and afterwards stewed 7see breast of veal in the ,removes72 tie the two tendrons together and put them in a deep stewpan1 with two carrots1 four onions1 six cloves1 a good bunch of parsley1 thyme1 and bay-leaf2 cover with a second stock1 place them on the fire1 and when boiling draw it on the corner1 skim1 and let stew gently for six or seven hours2 when done 7which you may ascertain by running the point of your knife through them1 if tender they are done1 if not stew them till they are17 lay them on a dish1 take away the string1 pull out the small bones which may remain1 and place another dish of the same size upon them1 on which place a seven pounds weight2 when quite cold and set1 cut twelve pieces out of them either of an oval or diamond shape1 but not too large1 egg and bread-crumb the sides but not the edges twice over1 and fry them gently of a light-brown colour in a saut-pan4 ,serve with any of the sauces directed for the sweetbreads4 ,no4 #fhf4 ,tendrons de ,veau la ,noble ,dame4 ,prepare two tendrons as before1 and when quite cold cut out twelve pieces of any shape you please1 but one third less than in the previous article1 put a quart of white sauce 7,no4 #g7 in a stewpan1 with six spoonfuls of white stock and two of chopped mushrooms2 reduce till thick enough to cover the back of the spoon1 take it off the fire and stir in the yolks of two eggs very quickly1 take your pieces of tendrons one at a time with a fork1 dip them in the sauce so that they are covered on every part1 and lay them on a dish to get cold2 have ready some fritter batter 7,no4 #abhe71 dip each piece of tendron with as much sauce as adheres to it1 and fry in very hot lard1 dress them in crown on a border of mashed potatoes1 fill the centre with fried watercresses1 for sauce put a gill of cream in a stewpan1 and when boiling add two pats of butter and a little salt2 when the butter is quite melted sauce round and serve4 ,no4 #fhg4 ,tendrons de ,veau la ,dauphine4 ,proceed precisely as in the last1 but instead of dipping them in the batter1 egg and bread-crumb twice over and fry in very hot lard of a fine yellow colour2 serve with a sauce tomate 7,no4 #cg7 poured round4 ,no4 #fhh4 ,cotelettes de ,veau piqu aux petits pois4 ,veal cotelettes require to be cut from the neck in the same shape as mutton cutlets1 four are sufficient for an entre1 they must be very nicely larded on one side1 like a sweetbread1 braise in the same kind of manner until very tender1 glaze lightly1 and salamander of a light-brown colour2 have ready boiled a pint of young peas1 which put in a stewpan1 with two pats of butter1 a little salt1 and a teaspoonful of powdered sugar2 when boiling finish with a liaison of one yolk of egg mixed with a tablespoonful of cream1 pour into the dish and dress the cotelettes over in a square1 glaze lightly and serve2 dressed in the above manner they may also be served with sauce la jardinire1 aux navets au brun1 aux pointes d'asperges1 aux concombres1 sauce poivrade1 or sauce tomate4 ,no4 #fhi4 ,cotelettes de ,veau en papillote4 ,cut six small veal cotelettes1 do not lard them1 put six tablespoonfols of oil in a saut-pan1 in which fry the cotelettes2 when done pour off a little of the oil1 put four tablespoonfuls of chopped onions1 one of chopped parsley1 one of chopped mushrooms1 and twenty of brown sauce 7,no4 #a7 seasoned rather high1 moisten with a little stock and simmer altogether twenty minutes1 place the cotelettes on a dish in the sauce to get cold1 cut six pieces of paper in the shape of hearts1 oil them1 and put a cotelette in each with as much of the sauce as possible around1 fold each one up1 plaiting it at the edges1 broil them twenty minutes over a slow fire1 and dress them in a circle on your dish without removing the papers4 ,no4 #fij4 ,cotelettes de ,veau la ,sans ,faon4 ,cut four large cotelettes1 which season well1 dip them in a basin containing two eggs well beaten1 then throw them into a dish of bread-crumbs1 in which you have mixed some finely chopped eschalots and parsley1 beat them with your knife1 dip them into warm clarified butter1 and again into the bread-crumbs1 beat again with your knife1 and broil them nicely over a sharp fire2 have in a stewpan six or eight well boiled mealy potatoes1 add four pats of butter and a little pepper and salt1 mash them well with a fork1 adding a gill of cream by degrees1 mixing quickly they will be very light1 dress them in a pyramid on your dish1 glaze the cotelettes1 which stand upright against the potatoes1 and serve2 this is an excellent dish for luncheon4 ,no4 #fia4 ,noix de ,veau for ,entres4 ,are prepared exactly in the same manner as described for the flancs 7,no4 #efe71 only they are not required so large1 half the noix being quite sufficient1 that is1 cut into two slices1 trim it of a nice shape1 lard1 dress1 and serve1 with the sauces as described for the flancs4 ,no4 #fib4 ,grenadins de ,veau piqu aux racines nouvelles4 ,cut twelve fillets from a noix de veau the size and shape of fillets of fowl1 lard them nicely with very finely cut bacon1 cover the bottom of a convenient-sized saut-pan with thin slices of fat bacon1 upon which lay the grenadins1 add a little veal stock but not enough to cover them1 place a sheet of buttered paper over and stand them in a moderate oven for an hour or till tender1 moistening occasionally with a little of the stock2 when done glaze them lightly and salamander of a light colour1 then have prepared twenty young carrots and twenty young turnips1 which cook as directed 7,no4 #aji71 dish the grenadins in crown upon a border of mashed potatoes1 place a pyramid of the potatoes in the centre of the dish1 upon which dress the carrots and turnips in rotation2 have ready the following sauce3 put the glaze from your vegetables in a stewpan1 with half a pint of brown sauce 7,no4 #a71 and a little good stock1 place it on the fire1 skim1 and reduce until rather thick2 sauce over your vegetables and serve4 ,grenadins may be served with any of the sauces as described for noix de veau or sweetbreads4 ,no3 #fic4 ,of ,veal ,kidneys4 ,the kidney being part of the loin is usually served with it1 and a loin of veal roasted without it would be considered worthless1 but still the loins may be dressed1 as directed in the ,removes1 without the kidneys2 to stew them proceed as follows3 cut three kidneys into thin slices1 put an ounce of butter into a convenient-sized stewpan1 place over the fire1 and just as it begins to get brown throw in the kidneys1 stir them over the fire with a wooden spoon1 and when they become firm add half a tablespoonful of flour1 stir it in1 then add a glass of sherry1 eight spoonfuls of broth1 and twenty mushrooms1 let all boil together five minutes1 season with a little pepper1 salt1 nutmeg1 and the juice of half a lemon1 if too thick add more broth1 pour them on a dish and serve1 or they would look better served in a croustade of bread 7,no4 #daf7 fried a nice yellow colour4 ,no4 #fid4 ,veal ,kidneys en ,caisses4 ,proceed exactly as described for ris de veau en caisses 7,no4 #fha74 ,no4 #fie4 ,boudin de ,veau la ,legumire4 ,make two pounds of veal forcemeat as directed 7,no4 #abj71 cover the sides of a plain round mould with vegetables1 precisely as directed for a ,chartreuse 7,no4 #fjd71 then cut a piece of bread quite round1 the depth of the mould1 cover the bread with white buttered paper1 and stand it in the centre of the mould1#h leaving the space of an inch and a half all round1 which fill up with the forcemeat1 being careful not to disarrange the vegetables2 when well filled1 put the mould in a stewpan1 cover with a piece of stiff paper1 put water enough in the stewpan to come three parts of the way up the mould1 place the stewpan over the fire and let it simmer gently 7keeping it covered7 nearly an hour1 turn it out on your dish1 take the bread and paper from the centre1 sauce over with a good demi-glace 7,no4 #i71 and serve4 ,no4 #fif4 ,boudin de ,veau la ,richelieu4 ,butter a plain round mould rather thickly1 have five or six good-sized truffles chopped very fine1 throw them in the mould1 which roll round until the sides are quite covered with them2 then prepare a piece of bread as in the last1 fill the space up with the same forcemeat1 blanch it in a stewpan as before1 turn out on your dish1 take away the bread1 and serve with a sauce ,prigueux 7,no4 #ee7 over it4 ,no4 #fig4 ,of ,mutton for ,entres4 ,for entres the small ,south ,down mutton is much to be preferred1 the principal entres made from mutton are cotelettes1 which never will be out of vogue2 ,i shall therefore give a numerous list of receipts for the dressing of them1 but the manner of cutting them requires particular attention2 the most simple method is to take the chine-bone off from the neck neatly with a saw1 but not quite detaching all the meat from the bone1 then cut it into chops1 leaving a bone to each2 with a knife cut off the skinny part from each side of the bone and a piece of the meat at the end of the bone1 so as to leave a piece of bone about half an inch in length1 then with a cotelette-bat beat them nearly to the same thickness as the bone1 take the rough parts of the bone off with your chopper1 and trim the cotelettes of a good shape1 taking off a greater part of the fat and rounding the lean part nicely2 but in cutting cotelettes to look well1 much depends upon the taste of the person1 they require to be cut some time previous to cooking1 or they would shrink and loose their shape4 ,no4 #fih4 ,cotelettes de ,mouton la ,reform4 ,chop a quarter of a pound of lean cooked ham very fine1 ,illustration3 ,mutton ,cutlet ,illustration3 ,pork ,cutlet ,illustration3 ,lamb ,cutlet and mix it with the same quantity of bread-crumbs1 then have ten very nice cotelettes1 lay them flat on your table1 season lightly with pepper and salt1 egg over with a paste-brush1 and throw them into the ham and bread-crumbs1 then beat them lightly with a knife1 put ten spoonfuls of oil in a saut-pan1 place it over the fire1 and when quite hot lay in the cotelettes1 fry nearly ten minutes 7over a moderate fire7 of a light brown colour2 to ascertain when done1 press your knife upon the thick part1 if quite done it will feel rather firm2 possibly they may not all be done at one time1 so take out those that are ready first and lay them on a cloth till the others are done2 as they require to be cooked with the gravy in them1 dress upon a thin border of mashed potatoes in a crown1 with the bones pointing outwards1 sauce over with a pint of the sauce reform 7,no4 #ce71 and serve4 ,if for a large dinner you may possibly be obliged to cook the cotelettes half an hour before1 in which case they must be very underdone1 and laid in a clean saut-pan1 with two or three spoonfuls of thin glaze2 keep them in the hot closet1 moistening them occasionally with the glaze 7with a paste-brush7 until ready to serve2 the same remark applies to every description of cotelettes4 ,no4 #fii4 ,cotelettes de ,mouton la ,vicomtesse4 ,cut1 bread-crumb1 and fry ten mutton cotelettes as in the last1 but let them be rather underdone1 then have ready six large quenelles of veal 7,no4 #abj7 quite cold1 mash them in a basin with a wooden spoon1 then add a teaspoonful of very finely chopped eschalots1 two of chopped parsley1 and a little grated nutmeg1 with a tablespoonful of cold white sauce 7,no4 #g7 and the yolk of an egg2 mix all well together1 and put a piece of the size of a walnut upon each cotelette1 spread it even1 then have ten thin small slices of cooked ham1 place a slice upon each cotelette1 which again cover with the forcemeat1 forming a flattish dome1 but not too thick2 egg over with a paste-brush1 sprinkle with bread-crumbs1 put again into the saut-pan1 and place them in a moderate oven ten minutes1 salamander a light colour1 dress in crown on a thin border of mashed potatoes1 and have ready the following sauce3 put two yolks of eggs in a stewpan with a quarter of a pound of butter1 a little pepper and salt1 a tablespoonful of vinegar from ,india pickles1 and a little lemon-juice1 stir it quickly over the fire with a wooden spoon until beginning to thicken1 then add ten tablespoonfuls of bechamel sauce 7,no4 #g7 with four of milk1 stir over the fire1 but do not let it boil1 then pass it through a tammie into a clean stewpan1 stir it another minute over the fire1 sauce over1 have two firm green ,india pickles and half an ounce of lean cooked ham chopped very fine1 which sprinkle over and serve very hot4 ,no4 #gjj4 ,cotelettes de ,mouton la ,westphalienne4 ,prepare ten cotelettes as in the last1 mixing chopped ,westphalia ham with the bread-crumbs instead of the common ham1 likewise sprinkling ham over the forcemeat instead of bread-crumbs1 place them in the oven as before1 and salamander a nice colour1 dress in crown as in the last1 and have ready the following sauce3 pound a quarter of a pound of lean ,westphalia cooked ham very fine1 add two ounces of butter and pass it through a hair sieve with a wooden spoon1 then put a pint of brown sauce 7,no4 #a7 in a stewpan with six spoonfuls of consomm 7,no4 #acd7 and a piece of glaze the size of a walnut2 reduce and skim till becoming a good demi-glace1 add two tablespoonfuls of tomata sauce1 a little sugar1 and the butter with the ham1 stir over the fire until the butter is melted1 sauce over and serve4 ,no4 #gja4 ,cotelettes de ,mouton la ,provenale4 ,have ready ten cotelettes1 season with a little pepper and salt1 egg with a paste-brush1 and dip them into bread-crumbs1 beat lightly with a knife and fry in oil1 but very much underdone1 lay them on a cloth1 and have ready the following3 chop six middling-sized onions very fine and put them in a stewpan with two tablespoonfuls of oil1 pass them over a moderate fire ten minutes1 keeping stirred with a wooden spoon1 then add half a tablespoonful of flour 7mix well71 half a pint of white sauce 7,no4 #g71 and four tablespoonfuls of good stock1 boil altogether a quarter of an hour or till the onions are quite tender1 season with a little pepper1 salt1 and nearly a teaspoonful of powdered sugar1 draw the stewpan off the fire and stir in the yolks of two eggs1 place over the fire another minute1 pour it out on a dish to get cold1 place a piece the size of a large walnut upon each cotelette1 spread it over with a knife1 leaving it thickest in the middle2 egg them with a paste-brush1 sprinkle bread-crumbs over1 drop a little oil on each1 put them in the same saut-pan1 place in the oven ten minutes1 salamander a light brown1 and dress them on your dish as before2 have ready the following sauce3 put nearly a pint of brown sauce 7,no4 #a7 in a stewpan with a piece of glaze the size of a walnut1 and eight spoonfuls of consomm 7,no4 #acd72 reduce and skim well till it adheres to the back of the spoon1 add a little scraped garlic the size of a couple of peas1 sauce over and serve2 more garlic may be added if approved of4 ,no4 #gjb4 ,cotelettes de ,mouton la ,bohmienne4 ,have twelve good cotelettes well-trimmed1 lay them in a basin and pour a quart of good marinade hot over them 7see filet de buf la ,bohmienne1 ,no4 #dbf71 let them remain four or five days1 turning them occasionally2 when wanted take them out1 dry on a cloth1 dip in flour and broil them quickly over a sharp fire1 dress in crown like the cotelettes reform1 and have ready the following sauce3 a gill of the marinade in a stewpan1 with two spoonfuls of tomata sauce 7,no4 #cg71 six of brown sauce1 and a piece of glaze the size of a walnut1 reduce till it becomes half glaze again1 then add a spoonful of red-currant jelly1 three anchovies well washed1 and cut into small diamond-shaped pieces1 also twenty pieces of gherkins cut in the same shape1 let warm in the sauce1 which pour over and serve4 ,the cotelettes may be bread-crumbed if required4 ,no4 #gjc4 ,cotelettes de ,mouton la ,soubise4 ,prepare twelve cotelettes1 season with a little pepper and salt1 egg over with a paste-brush1 and throw them into bread-crumbs1 beat lightly with a knife1 and fry them in clarified butter in a saut-pan1 dress on your dish as before1 and serve with a sauce ,soubise 7,no4 #dg7 under1 glaze lightly when dressing them on your dish4 ,no4 #gjd4 ,cotelettes de ,mouton la ,durcelle4 ,egg1 bread-crumb1 and fry twelve cotelettes in oil1 when done take out and lay them on a cloth1 put a teaspoonful of chopped eschalots and two of chopped onions in the saut-pan1 fry them a light brown colour1 pour off as much oil as possible1 add half a pint of brown sauce 7,no4 #a7 and a little consomm1 let boil quickly ten minutes1 then add a little sugar1 cayenne pepper1 half a teaspoonful of chopped mushrooms1 the same of chopped parsley1 and one teaspoonful of ,harvey sauce1 put the cotelettes into the sauce to get hot1 have ready four paper cases six inches long1 lay three cotelettes in each1 pour the sauce over1 place them in a moderate oven ten minutes1 dress on your dish in the cases and serve immediately4 ,no4 #gje4 ,cotelettes de ,mouton aux petites racines4 ,prepare and fry twelve cotelettes as directed for cotelettes la ,soubise1 dress in crown and proceed as for the grenadins de veau 7,no4 #fib71 glaze them lightly and serve4 ,no4 #gjf4 ,cotelettes de ,mouton sauce piquante4 ,dress the cotelettes as above1 glaze lightly and serve with sauce piquante 7,no4 #bg7 over them4 ,no4 #gjg4 ,cotelettes de ,mouton la ,jardinire4 ,dress twelve cotelettes as before described1 dish as usual1 have ready a sauce jardinire 7,no4 #ajj71 place the vegetables1 and sauce in the centre1 glaze the cotelettes lightly1 and serve4 ,no4 #gjh4 ,cotelettes de ,mouton aux champignons4 ,dress and dish twelve cotelettes as in the last1 and have ready the following sauce3 put a pint of demi-glace 7,no4 #i7 in a stewpan1 with a little consomm1 reduce it a little1 and skim2 then add thirty mushrooms1 season with a little pepper and sugar1 add a small piece of glaze half the size of a walnut1 and boil altogether ten minutes2 pour the sauce in the middle of the cotelettes1 which glaze and serve4 ,no4 #gji4 ,cotelettes de ,mouton aux navets au brun4 ,dress and dish twelve cotelettes as in the last1 have prepared forty scoops of turnips1 each the size of a marble1 put them in a stewpan with an ounce of butter1 and a teaspoonful of sugar1 pass over a fire ten minutes1 keeping them tossed1 to prevent their burning1 then add a pint of brown sauce 7,no4 #a7 and half a do4 of consomm1 stand it on the corner of the stove1 skim well1 and let it remain till the turnips are tender1 and the sauce becomes rather thick2 then pour it in the centre of the cotelettes1 which glaze and serve2 should the turnips be done before the sauce is thick1 take them out with a colander spoon until it has sufficiently reduced4 ,no4 #gaj4 ,cotelettes de ,mouton la ,palestine4 ,dress and dish twelve cotelettes as before1 have ready the following sauce3 scoop forty scoops of ,jerusalem artichokes the size of the turnips in the last1 and proceed exactly the same1 using white sauce 7,no4 #g71 and white stock instead of brown1 and finishing with a good tablespoonful of liaison2 serve as before2 they must not be boiled too quickly1 or they will break to pieces4 ,no4 #gaa4 ,cotelettes de ,mouton aux pointes d'asperges4 ,prepare and dress the cotelettes as before1 have ready boiled1 very green1 half a bundle of sprue grass cut into pieces a quarter of an inch in length1 put eight tablespoonfuls of white sauce 7,no4 #g71 with four of white stock in a stewpan1 and when a little reduced add the sprue1 with half a teaspoonful of powdered sugar1 and a little salt2 let boil a minute1 and finish with a liaison of half a yolk of egg mixed with two tablespoonfuls of cream1 sauce in the centre of the cotelettes1 which glaze lightly1 and serve4 ,when sprue grass is cheap1 dress it thus for cotelettes3 you have cut and boiled a bunch very green2 drain it upon a sieve1 and whilst hot put them into a stewpan1 with six pats of butter1 a teaspoonful of salt1 and the half of one of sugar2 place over the fire1 stirring round gently until the butter is melted1 then dress them in a pyramid in the centre of the cotelettes1 pour a thin bechamel sauce round1 glaze the cotelettes1 and serve4 ,by this simple method you retain the full flavour of the grass4 ,no4 #gab4 ,cotelettes de ,mouton aux haricots verts4 ,proceed exactly as before1 using some ,french beans cut in diamonds and nicely boiled1 instead of the sprue grass1 dress the beans in either of the above methods4 ,no4 #gac4 ,cotelettes de ,mouton aux petits pois4 ,dress and dish your cotelettes as usual1 have ready1 nicely boiled1 a pint of young peas 7,no4 #ajge7 which put in a stewpan with an ounce of fresh butter1 two spoonfuls of white sauce1 a bunch of green onions1 half a teaspoonful of sugar1 and a little salt2 keep them moving over the fire by shaking the stewpan till they are quite hot2 take out the onions1 finish with a liaison of a yolk of egg and two tablespoonfuls of cream1 dress the peas in the centre1 glaze the cotelettes1 and serve4 ,the peas may also be dressed in either of the methods directed in the two last4 ,no4 #gad4 ,cotelettes de ,mouton aux chouxfleurs4 ,dress the cotelettes as before1 have nicely boiled two small cauliflowers1 put ten tablespoonfuls of white sauce 7,no4 #g7 in a stewpan1 with half a teaspoonful of sugar and a little salt2 divide each cauliflower into eight pieces1 and when the sauce boils add them to it1 finish with a liaison of half the yolk of an egg1 mixed with three tablespoonfuls of cream1 and serve as before4 ,the cauliflower must not be too much done1 or it would break to pieces4 ,no4 #gae4 ,cotelettes de ,mouton aux truffes4 ,proceed with the cotelettes as before1 put a pint of demi-glace 7,no4 #i7 in a stewpan1 with a little consomm1 and reduce till it adheres to the back of the spoon2 have six middling-sized preserved truffles cut in thin slices1 which throw into the sauce whilst boiling1 season with a little sugar1 boil all together a few minutes1 glaze the cotelettes1 sauce over1 and serve4 ,no4 #gaf4 ,cotelettes de ,mouton la ,maintenon4 ,have twelve cotelettes nicely cut1 lay them on the table and season lightly1 put two tablespoonfuls of oil in a saut-pan1 lay in your cotelettes1 and fry over a moderate fire till three parts done1 take them out1 and put two tablespoonfuls of chopped onions in the saut-pan2 fry till of a light brown colour1 pour off as much of the oil as possible1 add a pint of brown sauce 7,no4 #a71 and two tablespoonfuls of tomata sauce 7,no4 #cg71 with a little consomm1 a teaspoonful of chopped mushrooms1 one of chopped parsley1 a little sugar1 grated nutmeg1 pepper1 and salt2 reduce till rather thick1 then throw in the cotelettes for a few minutes1 turn out on a dish1 and leave them to get cold in the sauce2 have twelve pieces of white paper1 each cut in the shape of a heart and large enough to fold a cotelette in1 rub a little oil over1 and place a cotelette in each with as much of the sauce as possible2 fold them up1 and broil ten minutes over a moderate fire1 dress them in a crown on your dish1 without taking them out of the papers1 which must well cover the cotelettes1 or they would be very dry4 ,no4 #gag4 ,cotelettes de ,mouton sauce remoulade4 ,dress twelve cotelettes as for sauce ,soubise 7,no4 #gjc71 then put six tablespoonfuls of white sauce 7,no4 #g7 in a stewpan1 with three of veal stock or consomm1 place it over the fire1 and when boiling add an equal quantity of sauce tartare 7,no4 #ch7 stir over the fire till hot1 but do not let it boil1 sauce under1 and serve4 ,no4 #gah4 ,cotelettes de ,mouton la ,financire4 ,proceed with the cotelettes as before1 and serve the ragout la financire 7,no4 #ej7 in the centre1 only observe that the garniture must be very small1 or it would look clumsy with such an entre as cotelettes4 ,for cotelettes de mouton l',italienne1 ditto1 sauce poivrades1 ditto1 aux fines herbes1 and ditto1 aux jus d'chalotte1 dress the cotelettes as usual1 and sauce over with either of the above-named sauces 7see ,nos4 #cj1 #cb1 #bf and #bg74 ,no4 #gai4 ,cotelettes de ,mouton la ,matre d',htel4 ,proceed with the cotelettes as before described1 then put eight tablespoonfuls of white sauce 7,no4 #g7 in a stewpan1 with two of cream and two of broth2 when boiling add one ounce of matre d'htel butter 7,no4 #gi71 shake the stewpan round till the butter melts1 then pour the sauce under the cotelettes2 have ready some fried potatoes very crisp1 cut thin1 and of the size of six penny-pieces1 which build in pyramid in the centre1 glaze the cotelettes and serve4 ,no4 #gbj4 ,cotelettes de ,mouton la ,hollandaise4 ,proceed precisely as for the last1 only using some sauce ,hollandaise 7,no4 #ff7 instead of the sauce matre d'htel1 fried potatoes the same4 ,for the two last entres the sauce must not be too thick4 ,no4 #gba4 ,cotelettes de ,mouton pane1 grille4 ,prepare twelve nice cotelettes1 which season nicely1 egg and bread-crumb them1 beat lightly with a knife1 have some hot clarified butter in a stewpan1 dip each cotelette in1 then throw them into bread-crumbs1 beat again with your knife1 and place them on the gridiron over a moderate fire1 turning them now and then1 ten minutes will be sufficient1 dress in crown with a little plain gravy1 or with any of the foregoing sauces4 ,no4 #gbb4 ,of ,cotelettes braised4 ,braised cotelettes are much more in vogue in ,france than in ,england1 for in the former they prefer meat stewed1 whilst in the latter the meat is more succulent and tender1 and even for ,soubise or ,provenale the cotelette saut is preferred1 although properly they ought to be braised2 ,i shall1 therefore1 describe the manner of braising them and leave the choice to my readers4 ,prepare a neck of mutton by cutting off the chine-bone1 and cut the cotelettes as before1 but let them remain nearly of the same thickness you cut them from the neck1 which will be nearly an inch1 then stick five or six pieces of fat bacon about the size of a quill through the lean of each cotelette1 cutting off the ends1 then cover the bottom of a stewpan with thin slices of fat bacon and lay twelve cotelettes over1 all laying on the same side1 just cover them with stock1 to which add an onion1 three cloves1 and a bunch of parsley1 place a sheet of buttered paper over them1 and place them over a slow fire to simmer between two and three hours1 try them and if very tender place them upon an oval dish1 with a little of their stock1 place another dish over them upon which put a seven pounds weight2 when quite cold trim nicely of equal sizes and put them in a saut-pan with their stock to warm1 dress them in crown on a border of mashed potatoes1 and serve with a sauce ,soubise 7,no4 #dg71 or any other sauce as directed for the cotelettes sauts4 ,although these cotelettes are required to be tender they must not be too much done or the bones would fall from them4 ,no4 #gbc4 ,cotelettes de ,mouton brais la ,marseillaise4 ,cook your cotelettes as directed in the last1 but cut them rather small2 when cold cover all over with the preparation of onion as for cotelettes la ,provenale1 egg and bread-crumb all over and place them in the oven for a quarter of an hour1 dress in crown1 previously giving them a nice colour with a salamander1 and serve with a sauce ,soubise 7,no4 #dg7 much thinned1 with cream under them4 ,no4 #gbd4 ,carbonade of ,mutton4 ,prepare a loin of mutton as a carbonade 7see flancs ,no4 #egg71 and when cold cut it in slices rather more than half an inch in thickness1 reduce the stock the carbonade was boiled in to a thin glaze1 put the slices in a saut-pan and pour it over them1 place them over a slow fire till quite hot1 dress them in crown on a border of mashed potatoes1 and serve with any of the sauces named for cotelettes4 ,no4 #gbe4 ,poitrine de ,mouton sauce piquante4 ,braise and press a breast of mutton as directed 7,no4 #dhg71 and when cold cut ten pieces out of it in the shape of cotelettes1 one third fat and two thirds lean1 but not too large1 egg1 bread-crumb1 and broil as for cotelettes panes grilles 7,no4 #gba71 dress in crown on a border of mashed potatoes1 glaze and serve with sauce piquante 7,no4 #bg7 in the centre4 ,they may also be served with sauce ,soubise 7,no4 #dg71 poivrade 7,no4 #cb71 jus d'chalotte 7,no4 #af71 or fines herbes 7,no4 #bf74 ,no4 #gbf4 ,rognons de ,mouton la brochette4 ,mutton kidneys dressed in this manner are usually served for breakfast or luncheon1 but they may be served as an entre for dinner4 ,procure nine fresh kidneys1 cut them open and run silver or wooden skewers through to keep them open1 season well1 egg over with a paste-brush1 and dip them into a dish of bread-crumbs1 broil over a moderate fire1 about ten minutes will be sufficient2 when done dress them on your dish in pyramid1 place a piece of matre d'htel butter 7,no4 #gi7 in each1 half the size of a walnut1 place them in the oven two minutes1 glaze lightly and serve very hot4 ,no4 #gbg4 ,rognons la ,tartare4 ,broil nine kidneys as above1 and serve with a good sauce la tartare 7,no4 #ch7 under them4 ,no4 #gbh4 ,rognons de ,mouton la ,vnitienne4 ,cut ten fresh kidneys in halves the long way1 take off the skins and cut out the roots1 or they would shrink in cooking2 put two ounces of butter in a saut-pan1 with a spoonful of chopped eschalots1 place the pan on the fire and as soon as the butter melts place in the kidneys1 fry about five minutes1 and when half done turn them1 dress them in a crown on a border of mashed potatoes1 and put them somewhere to keep hot2 pour as much of the butter as possible from the saut-pan1 and put in a pint of brown sauce 7,no4 #a7 and six spoonfuls of consomm2 boil altogether ten minutes1 then add half an ounce of anchovy butter 7,no4 #gh7 and the juice of half a lemon1 mix it well in1 sauce over the kidneys and serve4 ,no4 #gbi4 ,rognons de ,mouton saut au vin de champagne4 ,skin eight kidneys and cut them into thin slices1 put an ounce of butter in a stewpan1 place it over the fire1 and when the butter begins to brown throw in the kidneys1 stir round with a wooden spoon and when they become firm add a small tablespoonful of flour1 mix well1 add two wineglasses of champagne with two of white broth and twenty blanched mushrooms2 let all boil very gently a few minutes1 season with the juice of half a lemon1 a little pepper1 salt1 and chopped parsley2 pour them out on your dish and serve4 ,the sauce requires to be rather thick1 sherry or hock may be used instead of champagne4 ,no4 #gcj4 ,pieds de ,mouton la ,poulette4 ,proceed as directed for the flanc 7,no4 #fcj7 and serve them in a small casserole of rice1 according to the size of your entre dish4 ,no4 #gca4 ,pieds de ,mouton la pure d'oignons4 ,cook the feet as directed 7,no4 #fcj71 and have ready prepared the following pure3 peel and cut in dice four large onions1 which put in a stewpan1 with a quarter of a pound of butter over the fire1 keeping them stirred with a wooden spoon till tender1 then add a tablespoonful of flour1 mix well1 a pint of milk and a little broth1 season with pepper1 salt1 and sugar1 keep boiling till the onions are quite done1 then put in the feet1 which let simmer a few minutes1 finish with a liaison of two yolks of eggs mixed with half a gill of cream1 stir well1 and place it over the fire a minute1 keeping it stirred to thicken1 serve either on a dish or in a casserole of rice 7,no4 #fbf74 ,they require to be seasoned rather highly4 ,,entrees ,,of ,,lamb4 ,no4 #gcb4 ,pieds d',agneau4 ,lambs' feet are cooked in the same manner as the sheeps' but do not require quite so long to stew2 having previously cooked ten feet put a pint of white sauce 7,no4 #g7 in a stewpan1 with half a pint of white stock and four button onions2 reduce to half1 then pass it through a tammie over the feet into another stewpan1 season with a little pepper1 salt1 and sugar1 add twenty heads of mushrooms and a little chopped parsley2 simmer altogether two or three minutes1 add a little lemon-juice1 and finish with a liaison of two yolks of eggs mixed with half a gill of cream1 mix quickly and serve in a pt chaud 7,no4 #fah71 or casserole of rice 7,no4 #fbf71 made according to the size of your dish4 ,no4 #gcc4 ,pieds d',agneau farcis4 ,have eight feet ready cooked and cold1 then have prepared a quarter of a pound of veal forcemeat 7,no4 #abj71 with which add a little chopped parsley1 chopped eschalots1 and the yolk of an egg1 fill the part of the feet with it from which you took the large bone1 put them again into the stock they were cooked in and simmer twenty minutes1 take them out1 drain on a cloth1 and dress them in pyramid by placing a little mashed potato upon the bottom of the dish1 laying four at the bottom and finishing with one at the top1 sauce over with a sauce ,hollandaise 7,no4 #ff71 and serve with chopped gherkins sprinkled over them4 ,no4 #gcd4 ,pieds d',agneau en marinade4 ,having cooked eight feet1 cut each one in halves lengthwise and put in a basin with two onions sliced1 two bayleaves1 a sprig of thyme1 a bunch of parsley1 a glass of vinegar1 two spoonfuls of oil1 and a little salt and pepper1 let them remain four hours1 drain upon a cloth1 and dip them into fritter batter 7,no4 #abhe71 fry a nice light brown colour1 dress on a napkin1 garnish with fried parsley1 and serve with some tomata sauce 7,no4 #cg7 in a boat4 ,no4 #gce4 ,pieds d',agneau en cartouche4 ,have cooked eight feet1 which dry upon a cloth1 make a sauce like for the cotelettes durcelle 7,no4 #gjd71 stew the feet in it twenty minutes1 then leave them to get cold in the sauce1 have eight pieces of cartridge paper1 7each piece large enough to fold a foot in17 oil them and lay in a foot with as much of the sauce as you think sufficient1 roll them round and fold the paper at each end to imitate a cartridge1 broil them over a slow fire1 dress in pyramid and serve with a little gravy in a boat4 ,no4 #gcf4 ,oreilles d',agneau la ,belle ,fermire4 ,procure eight or ten lambs' ears and put them into lukewarm water to disgorge for two or three hours1 then make a blanc 7,no4 #dei71 in which put the ears to stew2 let them be well covered or they will turn black1 boil gently about an hour1 if done the thick part of the ears will feel tender1 if not ready to serve let them remain in the stock until wanted1 make a border of forcemeat as described for the ris de veau la ,turque 7,no4 #fgc71 place it on your dish1 take out the ears1 make five or six incisions in the thin part of each ear and turn them back to imitate a frill1 dress upon the forcemeat to imitate a vase1 by turning the curl of the ears outwards1 put some mashed potatoes in the centre of the dish1 upon which place a fine green bunch of asparagus well-boiled1 and not more than four inches in length1 standing upright2 sauce over with a thin sauce la pure d'asperges 7,no4 #ajb71 and serve4 ,no4 #gcg4 ,oreilles d',agneau la ,marquise4 ,cook and dress eight or ten lambs' ears1 as above1 on a border of forcemeat1 only turning the ears half reverse way1 they will then form a crown2 place a plover's egg peeled and warmed in stock in the hollow of each ear1 and have ready the following sauce3 put a pint of white sauce 7,no4 #g7 in a stewpan with eight tablespoonfuls of white stock or milk1 reduce one-third1 then in another stewpan have ten cockscombs nicely dressed and ten button mushrooms1 pass the sauce through a tammie upon them1 place over the fire1 add a gill of cream and the juice of half a lemon1 season with a little pepper1 salt1 and sugar2 when hot put the garniture in the centre of the dish1 sauce over and serve4 ,no4 #gch4 ,oreilles d',agneau la ,ravigote4 ,cook and dress ten ears precisely as in the last1 omitting the eggs1 put half a pint of white sauce 7,no4 #g7 in a stewpan with half the quantity of white stock1 and let it reduce one third2 then have ready two ounces of butter1 with which you have mixed a teaspoonful of chopped tarragon1 one of chopped chervil1 one of chopped parsley1 and two of tarragon vinegar2 season with a little pepper and salt1 mix it with the sauce1 stir over the fire till hot1 but do not let it boil1 sauce over and serve4 ,no4 #gci4 ,oreilles d',agneau la ,matre d',htel4 ,proceed exactly as above1 only using two ounces of matre d'htel butter 7,no4 #gi7 instead of the butter there described4 ,no4 #gdj4 ,oreilles d',agneau en marinade4 ,when cooked cut each ear in halves1 lengthwise1 and proceed exactly as for the pieds d'agneau 7,no4 #gcd74 ,no4 #gda4 ,oreilles d',agneau farcis4 ,have eight ears cooked as before1 dry them well with a cloth1 then put half a pound of veal forcemeat 7,no4 #abj7 in a basin1 with a teaspoonful of chopped eschalots and one of chopped mushrooms1 mixed with the yolk of one egg2 put a spoonful of the forcemeat in the hollow of each ear1 egg and bread-crumb them all over and fry twenty minutes in lard1 not too hot1 or they would be too brown before they were sufficiently done2 dress them on a border of mashed potatoes and serve with a sauce ,italienne 7,no4 #cj7 under4 ,no4 #gdb4 ,queues d',agneau la ,crmire4 ,lambs' tails are extremely delicate1 cut four into pieces an inch and a half in length1 and cook them as directed 7,no4 #fbg72 when tender take them out1 put sixteen spoonfuls of white sauce in a stewpan1 with four of veal stock1 boil five minutes1 season with a little salt1 pepper1 grated nutmeg1 and sugar2 when boiling put in the tails1 and two minutes before serving add half an ounce of butter and the juice of half a lemon1 move the stewpan round over the fire till the butter is melted1 add two spoonfuls of whipped cream1 and when quite hot pour into your dish and serve1 or they may be served in a vol-au-vent1 casserole of rice1 or croustade4 ,lambs' tails may be dressed in any of the methods directed for lambs' feet1 and require to be rather highly seasoned4 ,no4 #gdc4 ,langue d',agneau la ,persane4 ,procure eight lambs' tongues1 let them disgorge twelve hours in lukewarm water1 cover the bottom of a stewpan with thin slices of fat bacon1 lay the tongues over and cover them with stock1 add two onions1 one carrot1 and a bunch of parsley1 thyme1 and bay-leaf2 when boiling draw them to the corner of the stove to simmer1 skim well1 try when done with a trussing-needle2 if they feel tender take them up1 take off the skin1 trim a little on each side1 cut them in halves lengthwise in the shape of cotelettes1 and dress them on a border of mashed potatoes2 have ready the following sauce3 put a tablespoonful of chopped onions in a stewpan with the half of one of salad-oil1 pass them a few minutes over the fire1 add a glass of sherry1 boil a minute1 then add a pint of white sauce 7,no4 #g7 and six spoonfuls of white stock1 reduce till rather thick1 add a teaspoonful of chopped mushrooms and one of chopped parsley1 season rather high1 draw it off the fire1 put in the yolks of two eggs1 mix quickly1 stir over the fire another minute to thicken1 then put it on a dish until cold2 with a knife spread it over the tongues half an inch in thickness1 so as to form one mass1 egg and bread-crumb over and place it in the oven half an hour1 salamander a light brown colour and serve very hot1 with the following sauce round3 put four spoonfuls of white sauce 7,no4 #g7 in a stewpan1 with four of white broth1 let it boil a few minutes1 then add two spoonfuls of cream2 boil all together1 season and serve4 ,calf's tongue may also be dressed as in the last1 but instead of being covered in the manner there described1 serve it with a sauce matelote 7,no4 #fb7 in the centre and glaze the tongue lightly4 ,no4 #gdd4 ,lambs' ,brains l',innocent4 ,procure eight or ten lambs' brains and put them in lukewarm water to disgorge1 take off the skins1 put the brains in a stewpan with two minced onions1 a bunch of parsley1 and a little carrot1 cover with water1 add a glass of vinegar1 and a little salt1 and boil them ten minutes1 then lay them on a cloth and divide each piece in two thin slices1 have eight paper cases in which lay the slices of brains1 seasoning separately1 place a piece of butter on the top of each1 with a little chopped parsley1 lemon-juice1 and a spoonful of white sauce 7,no4 #g72 egg and bread-crumb the top1 and place them in a hot oven to brown1 dress upon the dish in the cases pyramidically and serve4 ,no4 #gde4 ,lambs' ,fry4 ,procure two sets of lambs' fry1 which blanch ten minutes in boiling water1 drain them on a sieve1 and when quite dry egg over with a paste-brush1 throw them into bread-crumbs1 with which you have mixed some chopped parsley1 fry them in very hot lard of a nice light-brown colour1 dress pyramidically upon a napkin1 garnish with fried parsley and serve4 ,no4 #gdf4 ,ris d',agneau aux petits pois4 ,procure ten lambs' heart-sweetbreads1 if not very white lay them in lukewarm water to disgorge1 put them in a stewpan of boiling water to blanch1 two minutes will be sufficient2 throw them into a basin of cold water1 and when cold1 lard very neatly with very thin strips of bacon1 when larded cover the bottom of the stewpan with thin slices of fat bacon1 two onions sliced1 and a little parsley1 thyme1 and bay-leaves1 lay the sweetbreads over1 and put in sufficient broth to come up to their sides1 set them in a sharp oven for about twenty minutes1 glaze and salamander very lightly2 then have ready prepared a border of forcemeat as directed for ris de veau la ,turque 7,no4 #fgc71 which place in the centre of your dish1 dress the sweetbreads upon it1 then have a pint of young peas nicely boiled1 put them in a stewpan with three pats of butter and a teaspoonful of sugar1 pass over the fire five minutes1 and finish with a liaison of half the yolk of an egg mixed with a tablespoonful of cream1 place them in the centre1 glaze the sweetbreads lightly and serve4 ,no4 #gdg4 ,ris d',agneau la ,cambares4 ,lard1 cook1 and dress eight nice sweetbreads as above1 then have nicely cooked nine very fine cockscombs 7,no4 #abh71 and place one between each sweetbread2 have also the following garniture and sauce3 prepare thirty very small quenelles of fowl 7,no4 #abb71 poach them in stock1 drain on a cloth1 and put them in a stewpan1 with six truffles turned to the size of small marbles1 and twelve fine olives 7stoned7 in another stewpan1 put half a glass of sherry1 a bay-leaf1 half a teaspoonful of chopped onions1 and a piece of glaze the size of a nut1 boil two minutes1 then add a pint of brown sauce 7,no4 #a7 and eight spoonfuls of consomm1 reduce to a good thickness1 and add the trimmings of some fresh mushrooms1 then pass it through a tammie over the garniture1 boil all together one minute1 add a quarter of a teaspoonful of sugar1 and pour the sauce in the middle of the dish1 building the garniture in a dome1 and placing the remaining cockscombs on the top1 glaze the sweetbreads lightly and serve4 ,no4 #gdh4 ,ris d',agneau aux concombres4 ,lard1 cook1 and dress ten sweetbreads as before1 and serve a sauce aux concombres 7,no4 #ajc7 in the centre2 they may also be served with a sauce la jardinire 7,no4 #ajj71 pointes d'asperges 7,no4 #aja71 sauce tomate 7,no4 #cg71 c4 ,no4 #gdi4 ,ris d',agneau la ,madone4 ,blanch ten nice sweetbreads1 trim them well1 cut a deep incision in the centre of each1 in which stick a very fine cockscomb 7,no4 #abh72 surround each sweetbread with a slice of fat bacon1 place them in a stewpan and braise as before1 but they must be kept quite white1 braise half an hour1 take off the bacon and dress them upon a border of forcemeat as the last1 the cockscombs will be quite firm1 then have ready the following sauce3 peel and mince the half of a very small cucumber and put it in a stewpan with a chopped eschalot and a pat of butter1 let them go gently over the fire1 stirring occasionally1 until it has become quite a pure1 add a quarter of a pound of the flesh of a cooked fowl well pounded in a mortar1 season with a little salt and pepper1 boil all together five minutes1 rub it through a tammie1 put into a clean stewpan1 and when boiling finish with a tablespoonful of whipped cream1 sauce over and serve4 ,the sauce must not be too thick4 ,for atelettes de ris d'agneau1 see atelettes de ris de veau 7,no4 #fhb71 and proceed in the same manner4 ,no4 #gej4 ,epigramme d',agneau aux haricots verts4 ,procure the ribs of a lamb1 saw off the breast as large as possible1 leaving the bones of the neck long enough to cut cotelettes1 braise and press as directed for breast of mutton 7,no4 #dhg72 the day before you want to use it1 cut seven nice cotelettes from the neck1 then cut seven pieces from the breast1 rather small1 and the shape of hearts1 egg and bread-crumb the cotelettes1 which also fry in the same saut-pan1 the whole of them to be of a nice light-brown colour1 make a border of mashed potatoes upon your dish1 on which dress the cotelettes upon one side and the pieces of breast on the other1 have one hundred ,french beans cut in diamonds and boiled very green1 drain them quite dry on a sieve1 put them into a stewpan with a quarter of a pound of fresh butter1 a little pepper1 salt1 a teaspoonful of sugar1 and the juice of a lemon2 set over the fire till very hot1 dress them in the centre1 glaze the cotelettes and breast lightly1 pour nearly half a pint of thin white sauce round and serve very hot4 ,no4 #gea4 ,epigramme d',agneau aux petits pois4 ,proceed with the breast and cotelettes exactly as in the last1 using peas instead of ,french beans1 and omitting the lemon-juice2 or they may be served with the petits pois la ,franaise 7,no4 #hd71 or petits pois au lard 7,no4 #he72 experience has taught me that the above is not only the most simple method1 but the peas eat much nicer than in either of the other ways2 the peas must be young and perfectly fresh1 if the reverse stew them by all means4 ,no4 #geb4 ,epigramme d',agneau aux concombres4 ,proceed exactly as before1 using a sauce aux concombres 7,no4 #ajc7 instead of the other vegetables4 ,no4 #gec4 ,epigramme d',agneau l',ancienne4 ,prepare your cotelettes and breast as before1 but dress them alternately on the dish2 you have previously roasted a shoulder of lamb1 when cold cut half a pound of the best part out1 which cut into slices the size of half-a-crown1 cut also ten fine heads of blanched mushrooms in two slices and put them into a stewpan with the lamb2 in another stewpan put a pint of white sauce 7,no4 #g71 six spoonfuls of white stock1 with four of boiled milk and a bunch of parsley1 reduce to a proper thickness1 pass it through a tammie over the lamb and mushrooms1 place over the fire to boil1 season lightly with a little pepper1 salt1 sugar1 and the juice of half a lemon2 let simmer a few minutes1 add a liaison of one yolk of egg mixed with half a gill of cream1 move the stewpan gently over the fire till the sauce thickens1 pour the sauce in the centre1 glaze the cotelettes and serve4 ,although this way of serving an epigramme is good1 yet ,i give the preference to the other1 for the lamb coming in season with the vegetables they look so much more inviting2 the epigramme l'ancienne ,i consider fitter for a winter dish4 ,no4 #ged4 ,cotelettes d',agneau aux petits pois4 ,lamb cotelettes require great attention1 both in cutting1 bread-crumbing1 and frying4 ,cut twelve cotelettes of the same size and shape as represented in the engraving1 lay them upon a dish1 season lightly with white pepper and salt1 put three yolks of eggs upon another plate1 which mix with a tablespoonful of cream1 rub each cotelette in it and afterwards into very fine bread-crumbs1 beat them lightly with your knife1 keeping them in their shapes1 have a quarter of a pound of butter in a small stewpan1 let it boil at the corner of the stove1 skimming it until perfectly clarified1 then pour it into a thick flat-bottomed saut-pan over a brisk fire1 lay in the cotelettes 7turning them two or three times1 which will cause them to be a light brown colour72 fry very crisp1 not doing them too much2 if properly done they will be very full of gravy2 to ascertain when done press them lightly with the point of your knife2 if beginning to feel a little firm they are done2 take them out1 glaze very lightly1 dress them in your dish upon a border of mashed potatoes the reverse way1 the bones pointing outwards1 and serve the peas dressed as for epigramme 7,no4 #gej7 in the centre4 ,my object in using mashed potatoes is to keep the cotelettes in their places in being carried to table4 ,why ,i recommend a thick-bottomed saut-pan is that the thin ones by the action of the fire frequently rise in the centre1 which would cause the cotelettes to burn and completely spoil this delicate entre4 ,no4 #gee4 ,cotelettes d',agneau aux pointes d'asperges4 ,prepare and dress twelve lamb cotelettes as above1 and serve with the garniture aux pointes d'asperges4 ,no4 #gef4 ,cotelettes d',agneau aux haricots verts4 ,prepare and dress the cotelettes as before1 and serve with the garniture aux haricots vert4 ,no4 #geg4 ,cotelettes d',agneau aux racines glaces4 ,prepare your cotelettes as above1 dress them on a small border of mashed potatoes1 then have ready the young vegetables and sauce as directed for grenadins de veau aux racines nouvelles 7,no4 #fib71 dress the vegetables in pyramid in the centre1 sauce round1 glaze lightly and serve4 ,in a large dinner where you are obliged to cook your cotelettes some time before serving1 put them into a saut-pan1 half cover them with thin glaze1 and keep hot till wanted4 ,this remark applies to every description of cotelettes4 ,no4 #geh4 ,cotelettes d',agneau aux jeunes oignons4 ,prepare and dress twelve lamb cotelettes as before2 have ready the following sauce3 peel fifty spring onions nearly as large as marbles1 put half a teaspoonful of sugar into a stewpan1 place it over the fire and when melted add two pats of butter and your onions1 pass over a slow fire twenty minutes or till tender1 tossing them occasionally1 then add fifteen spoonfuls of white sauce 7,no4 #g71 with eight of white stock and a small bunch of parsley1 simmer at the corner of the fire a few minutes1 skim well1 take out the parsley1 make a liaison of one yolk of an egg mixed with two tablespoonfuls of cream1 stir in quickly1 stir another minute over the fire to thicken1 sauce in the middle of the cotelettes1 which glaze and serve2 should the onions be too much done take them out with a colander spoon1 place them in a clean stewpan1 reduce the sauce and pass it through a tammis over them4 ,no4 #gei4 ,cotelettes d',agneau la ,palestine4 ,proceed exactly as for cotelettes de mouton 7,no4 #gaj71 but scooping the artichokes a size smaller4 ,no4 #gfj4 ,cotelettes d',agneau la ,vicomtesse4 ,proceed as for cotelettes de mouton la vicomtesse 7,no4 #fii74 ,no4 #gfa4 ,cotelettes d',agneau la pure de truffes4 ,prepare twelve lamb cotelettes as usual1 and have ready the following pure3 put six large ,french truffles in a mortar and pound them very fine1 then put a pint of demi-glace 7,no4 #i7 in a stewpan1 with four spoonfuls of consomme1 reduce a few minutes1 keeping it stirred1 add the pounded truffles and a little sugar1 simmer a couple of minutes1 rub it through a tammie with a couple of wooden spoons1 put it again into a stewpan to make hot1 sauce under the cotelettes1 which glaze and serve4 ,the ,french raw truffles are the best1 but if you cannot obtain them use the preserved1 or raw ,english truffles if most handy1 but choose the blackest you can get4 ,no4 #gfb4 ,cotelettes d',agneau la pure de champignons4 ,prepare twelve cotelettes as usual1 which glaze and serve with a sauce la pure de champignons 7,no4 #ed7 under them4 ,no4 #gfc4 ,cotelettes d',agneau la pure d'artichauts4 ,prepare the cotelettes as usual1 and have ready the following pure3 peel and slice eight large ,jerusalem artichokes1 and one small onion1 put the onion into a stewpan1 with an ounce of butter1 two ounces of raw ham1 a sprig of thyme1 ditto parsley1 and one bay-leaf2 stir over the fire five minutes1 then add the artichokes1 with a very little white stock1 cover the stewpan and place it over a slow fire1 stirring round occasionally2 let them remain till quite tender1 then add a tablespoonful of flour1 mix well1 and nearly a pint of white stock2 boil altogether1 keeping it stirred1 rub it through a tammie1 place it in another stewpan1 add a little sugar1 pepper1 and salt1 boil and skim well1 finish with two tablespoonfuls of good cream1 sauce under the cotelettes1 which glaze and serve2 these pures require to be rather thick1 yet not so thick as to eat pasty and disagreeable4 ,lamb cotelettes may also be served with a pure of cauliflowers 7,no4 #ig71 cucumbers1 7,no4 #aje71 or asparagus 7,no4 #ajb74 ,no4 #gfd4 ,cotelettes d',agneau farcis aux truffes4 ,cut1 lard1 and braise twelve lamb cotelettes as described for mutton 7,no4 #gbb71 but they will not require so long stewing1 press them between two dishes until cold1 trim them nicely1 then make a pure of truffles as directed 7,no4 #ec71 but thicker1 take it off the fire whilst boiling1 and stir in the yolks of two eggs very quickly1 place it a moment on the fire to set1 and pour on a dish to get cold1 then take the cotelettes by the bones and surround them with the pure1 spreading it over with a knife1 egg and bread-crumb twice over1 and put them in a wire basket2 have four pounds of lard in a stewpan over the fire and very hot1 put in the wire basket and cotelettes1 fry of a nice light-brown colour1 dress them in crown on a border of mashed potatoes1 and serve with a little clear demi-glace 7,no4 #i7 in the dish4 ,no4 #gfe4 ,cotelettes d',agneau farcis aux champignons4 ,prepare your cotelettes as above1 make a pure of mushrooms as directed 7,no4 #ed71 but thicker1 and adding the two yolks of eggs as in the last1 spread it over the cotelettes1 bread-crumb1 fry1 and serve exactly as in the last4 ,lamb ctelettes farcis may also be made with pure of asparagus 7,no4 #ajb71 cauliflower 7,no4 #ig71 artichokes 7,no4 #ij71 or cucumbers 7,no4 #aje71 by following the above articles4 ,for cotelettes d'agneau la reform1 ,provenale1 matre d'htel1 ,hollandaise1 poivrade1 piquante1 or tomates1 see cotelettes de mouton1 with the same sauces1 and proceed as there directed4 ,no4 #gff4 ,blanquette d',agneau4 ,roast a shoulder of lamb1 and when cold cut the best part of it into thin slices about the size of half-crown-pieces1 cut also about half the quantity of cooked ham or tongue into pieces of the same size as the lamb1 put them together in a stewpan2 you have previously boiled in another stewpan a pint of good white sauce 7,no4 #g71 and half a pint of stock with a bunch of fresh parsley in it1 which pass through a tammie over the meat1 season with pepper1 salt1 and the juice of half a lemon1 simmer gently1 pour on a dish and serve2 truffles or mushrooms may likewise be added1 and it may be served in a croustade of bread1 casserole of rice 7,no4 #fbf71 or vol-au-vent 7,no4 #aadj72 if you have the remains of any joint of lamb it may be used for the above purpose4 ,no4 #gfg4 ,croquettes d',agneau4 ,roast a shoulder of lamb and when cold cut it up in very small dice with one fourth the quantity of cooked ham or tongue2 put a tablespoonful of chopped onions into a stewpan1 with an ounce of butter1 pass it over a fire till the onion becomes yellowish1 then add a little flour1 mix well1 put in your mince1 with about a pint of white sauce 7,no4 #g71 season with a little pepper1 salt1 and sugar2 boil all together five minutes1 keeping it stirred1 if too thick add a little more sauce1 then add two yolks of eggs1 stir them in quickly over the fire for one minute1 add the juice of a lemon1 and pour it out on a dish to cool2 when quite cold take twelve pieces of it rather larger than walnuts1 roll them about two inches in length1 egg and bread-crumb twice over and fry in very hot lard2 dress them on your dish in crown upon a small border of mashed potatoes1 and serve with some of the blanquette d'agneau above1 in the centre4 ,,entrees ,,of ,,pork4 ,very few entres are made of pork1 the cotelettes being the principal2 they require a sharp high-seasoned sauce2 the small pork only can be used4 ,no4 #gfh4 ,cotelettes de ,porc l',indienne4 ,cut twelve cotelettes from a neck of pork1 similar to the manner directed for mutton cotelettes1 only you will be able to cut four cotelettes without bones1 by cutting a cotelette from between the rib-bones1 as they require little or no beating1 you cut them from the neck of the same thickness you require your cotelettes1 egg and bread-crumb and fry them a nice colour in clarified butter2 they require to be well done1 for underdone pork is very unwholesome2 dress in a crown upon a border of mashed potatoes1 and serve with a sauce l',indienne 7,no4 #de7 under them2 if for a dinner of any importance omit the cotelettes without bones1 using two necks to obtain the quantity4 ,no4 #gfi4 ,cotelettes de ,porc sauce remoulade4 ,prepare and dress the cotelettes as above1 and proceed as for the mutton cotelettes1 sauce remoulade 7,no4 #gag74 ,pork cotelettes are also served with their original sauce ,robert 7,no4 #bh71 sauce piquante 7,no4 #bg71 au jus d'chalotte 7,no4 #af71 or poivrade 7,no4 #cc7 over1 and with a sauce tomate 7,no4 #cg7 beneath them2 the cotelettes require glazing1 especially where the sauce is served under them4 ,no4 #ggj4 ,cotelettes de ,porc la ,siamoise4 ,prepare twelve cotelettes as before1 dress them on your dish1 and have ready the following sauce3 peel forty button onions1 then put half a teaspoonful of sugar in a stewpan1 and place it over the fire2 when melted and beginning to brown1 add two ounces of butter and the onions2 keep tossing them over the fire until they get rather brown1 add a pint of brown sauce 7,no4 #a71 and half the quantity of consomm2 let boil on the corner of the stove till the onions are done1 keeping it well skimmed1 the onions must be tender but not broke1 take them out carefully with a colander spoon and place them in a clean stewpan2 reduce the sauce till it adheres to the back of the spoon1 add a tablespoonful of ,french mustard1 and pass it through a tammie over the onions2 have also twenty little balls the size of marbles1 cut from some gherkins1 which put in the sauce1 warm altogether1 but do not boil1 dress the onions and gherkins in the centre1 sauce over and serve4 ,no4 #gga4 ,cotelettes de ,porc la ,bolognaise4 ,prepare twelve cotelettes as before1 but mixing some grated ,parmesan cheese with the bread-crumbs1 and frying them in oil2 then cut eighty pieces of blanched macaroni 7,no4 #acj71 about three quarters of an inch long1 with twenty pieces of cooked ham or tongue1 and twenty mushrooms the same size as the macaroni2 put them into a stewpan1 with two spoonfuls of tomata sauce 7,no4 #cg71 and a piece of glaze the size of a walnut2 place over the fire and when quite hot add two ounces of grated ,parmesan1 and two of grated ,gruyere cheese1 mix well together by shaking the stewpan round1 season with a little salt1 pepper1 and cayenne1 if approved of1 and pour in the centre of your cotelettes1 which glaze and serve with nearly half a pint of demi-glace 7,no4 #i7 poured round and over the garniture4 ,no4 #ggb4 ,cotelettes de ,porc la ,jeune ,france4 ,prepare twelve cotelettes as before1 but cook them rather underdone1 have ready the preparation of onions as for cotelettes la ,provenale 7,no4 #gja71 with a spoonful of ,french mustard added1 cover the cotelettes all over with it about a quarter of an inch in thickness1 egg1 bread-crumb1 and fold each one in a piece of pig's caul to keep its shape1 put a little oil in the saut-pan1 lay in the cotelettes1 put it over the fire for two or three minutes1 then in the oven to give them a good colour1 if not sufficient colour pass the salamander over1 take them out1 lay upon a clean cloth to drain1 dress in crown upon a border of mashed potatoes1 and serve with a demi-glace 7,no4 #i7 round4 ,no4 #ggc4 ,filets de ,porc l',hanoverienne4 ,procure four small fillets of pork from under the loins1 take off all the skin and beat them flat1 lard neatly with fine bacon as for a sweetbread1 cover the bottom of stewpan with thin slices of bacon1 two onions in slices and a little parsley1 thyme1 and bay-leaf1 lay the fillets over1 add about a pint of stock1 stand it over the fire five minutes1 then put it in the oven2 when done they will be quite tender1 glaze and salamander a nice colour1 place them on a clean cloth to drain1 and cut each fillet in halves1 dress upon a border of mashed potatoes in crown1 have ready some very white stewed choucroute 7,no4 #aaf71 which dress in pyramid in the centre1 put twelve spoonfuls of brown sauce in a stewpan with four of consomm1 a small piece of glaze1 and a little powdered sugar1 reduce till rather thick1 sauce round and serve4 ,your choucroute must be very white4 ,fillets of pork may also be served with dressed spinach 7,no4 #ajf71 ditto endive 7,no4 #aai71 sauce tomata 7,no4 #cg71 ,robert 7,no4 #bh71 or ,indienne 7,no4 #de74 ,no4 #ggd4 ,escalopes de ,porc la ,lyonnaise4 ,procure four fillets from the loin as in the last1 but do not lard them1 cut them into pieces the size and shape of a fillet of fowl1 egg1 bread-crumb1 and fry in clarified butter1 dress in crown on your dish1 sauce over with a brown ,soubise 7,no4 #dh71 sprinkle bread-crumbs over1 salamander and serve4 ,escalopes may also be served with any of the sauces as served with the cotelettes4 ,no4 #gge4 ,langue de ,porc demi sal4 ,have three fillets of pork larded1 and braise as 7,no4 #ggc71 and cut each fillet in halves to make six pieces1 boil also three small pigs' tongues1 split each one in half1 skin and trim nicely1 make a border of mashed potatoes on your dish1 upon which dress the fillets and tongues alternately in crown1 glaze lightly and serve with a sauce tomate 7,no4 #cg74 ,pigs' tongues may be dressed in the same manner as calves' or sheep1 but they are not such delicate eating4 ,,doe ,,venison1 ,,or ,,chevreuil4 ,the flesh of the doe or roebuck is a kind of black meat1 and possesses a wild gamey taste2 it is seldom used without being pickled in a marinade1 and is sent to the table with a sharp and savoury sauce4 ,no4 #ggf4 ,cotelettes de ,chevreuil la ,bohmienne4 ,cut twelve cotelettes from the necks1 the same as you would mutton1 but they will be rather larger1 make two quarts of the marinade as for filet de buf la ,bohmienne 7,no4 #dbf71 and lay in the cotelettes1 let them remain four days2 when ready for use take them out1 dry upon a cloth1 season with a little pepper and salt1 dip in flour1 egg and bread-crumb afterwards1 dip them in clarified butter1 and again in the bread-crumbs1 beat them lightly with a knife1 place them on a gridiron1 broil nicely1 dress them in crown1 and have ready the following sauce3 put six tablespoonfuls of the marinade in a stewpan1 with a piece of glaze the size of a walnut1 reduce it a little1 then add twelve spoonfuls of brown sauce 7,no4 #a7 and six of consomm1 reduce again until it adheres to the back of the spoon1 season a little high1 add half a tablespoonful of currant jelly1 sauce round and serve4 ,garniture as for cotelettes de mutton may be introduced4 ,no4 #ggg4 ,cotelettes de ,chevreuil saut sauce poivrade4 ,having cut twelve cotelettes1 season with pepper and salt1 put a quarter of a pound of butter in a saut-pan1 melt it and lay in the cotelettes1 put them over a sharp fire and when partly done turn1 keeping them underdone2 take all the butter away without disturbing the cotelettes1 then pour a pint of thin poivrade sauce 7,no4 #cb7 and half a pint of consomm over1 let them simmer about ten minutes till the meat has taken the flavour of the sauce1 dress the cotelettes as before1 reduce the sauce till it adheres to the spoon1 add twenty pickled mushrooms1 sauce over and serve4 ,no4 #ggh4 ,minced ,chevreuil4 ,with the remains of a haunch or any other part from a previous dinner1 take the meat and cut it up in very thin slices1 have ready boiling on the fire about a pint of sauce piquante 7,no4 #bg71 throw in the meat1 but do not let it boil2 after the meat is in1 season rather high1 and finish with a spoonful of currant jelly1 it requires to be rather thick1 turn it out on your dish and garnish round with triangular scippets of bread fried in butter1 serve immediately4 ,no4 #ggi4 ,of the ,wild ,boar4 ,the principal and most recherch part of this ferocious animal is the head1 which is eaten cold1 stuffed the ,german fashion2 it is1 however1 a second course dish1 and will be given in that series4 ,the cotelettes are dressed exactly as the chevreuil1 it may also be minced1 but as it is seldom or ever eaten in this country1 ,i shall content myself with these few remarks 7see ,boar's ,head1 ,no4 #ihd74 ,no4 #ghj4 ,of ,venison for ,entres4 ,the haunches and necks are usually roasted1 its high price would prevent its being cut up for entres1 as that would only be spoiling a noble dish to make a small one1 and then would not be so delicious as the joint nicely roasted1 but in large families in the country1 where venison is very plentiful1 the receipts for a few entres may be very acceptable4 ,no4 #gha4 ,cotelettes de ,venaison en demi-glace4 ,a neck of venison requires to be hung a fortnight or three weeks before it is ready2 cut the cotelettes as described for mutton1 but of course they will be larger1 and you must leave as much of the fat as possible1 and be careful in beating it flat not to detach the fat from the lean1 as the fat is so delicate2 put two ounces of butter in a saut-pan to melt1 lay the cotelettes over and place them on a brisk fire1 when half done turn them1 fry them a good colour1 7they are done when they feel firm to the touch17 lay upon a cloth1 dress in crown on a small border of mashed potatoes1 and place them in the oven to keep hot1 pour off the fat from the saut-pan1 and put in a glass of port wine1 let reduce a little1 then add a pint of demi-glace 7,no4 #i7 and four spoonfuls of consomm1 reduce till it adheres to the spoon1 add a little sugar and a pat of butter1 mix well1 and sauce over the cotelettes1 which serve as hot as possible4 ,no4 #ghb4 ,cotelettes de ,venaison aux olives4 ,proceed exactly as above1 but just before pouring the sauce over add about twenty stoned olives1 dress them in the centre1 sauce over and serve2 truffles or mushrooms may likewise be introduced4 ,no4 #ghc4 ,cotelettes de ,venaison au jus de groseilles4 ,saut and dress your cotelettes as above1 then put a pint of thin sauce poivrade 7,no4 #cb7 in the saut-pan with a little consomm1 reduce till thickish1 skim a little1 add a spoonful of currant jelly1 sauce over and serve4 ,no4 #ghd4 ,hashed ,venison4 ,the remains of a haunch of venison when cold is much thought of as hash1 under which humble name it makes its appearance amongst the most sumptuous dishes1 and is a great favourite with epicures1 but if no fat remains do not attempt to dress it2 but a good haunch well-carved will supply sufficient fat to hash the remainder4 ,put a quart of good brown sauce 7,no4 #a7 in a stewpan with a pint of consomm 7,no4 #acd71 a piece of glaze1 and a good bunch of parsley1 let reduce to a good demi-glace1 skim1 then have as much venison as you require cut in thin slices1 the fat thicker than the lean1 put it into the sauce1 season with pepper and salt1 put it over a sharp fire to get hot as quick as possible1 but do not let it boil or it would get hard and become very greasy1 serve as hot as possible1 with red currant jelly separate1 make only sufficient for one entre4 ,no4 #ghe4 ,venison ,pie4 ,may also be made from the remains of a haunch in a common pie-dish or silver souffle-dish2 put some thin slices of venison at the bottom of the dish1 season with pepper1 salt1 and little chopped eschalot1 then a layer of fat1 proceeding alternately till the dish is full1 building it up to form a dome and give the pie a good appearance1 put in a piece of glaze the size of a walnut1 a few spoonfuls of gravy1 and four of brown sauce1 cover with puff-paste 7,no4 #aacb71 make a hole in the top1 egg over1 and bake in a hot oven2 when done pour about six spoonfuls of demi-glace 7,no4 #i7 into it with a funnel1 shake it about a little and serve very hot4 ,should you require to make a pie with raw venison pass it a few minutes in butter in a saut-pan upon the stove4 ,,entrees ,,of ,,poultry4 ,no4 #ghf4 ,estomacs de ,dinde la ,turenne4 ,many entres may be made of turkey1 but it is usually served as a remove1 being too large1 and consequently too expensive to cut up2 but several entres may be made from the remains of one previously served1 for the following choose very young small turkeys4 ,have a young turkey well plucked and drawn1 with a sharp knife cut off the whole of the breast1 leaving nothing but the legs and backbone1 then carefully skin and bone the breast without separating the fillets1 it will then be in the form of a heart2 lard one of the fillets as you would a sweetbread1 and cover the other with a slice of fat bacon1 put three onions1 one carrot1 and one turnip1 in slices1 into a convenient-sized stewpan1 with a little parsley1 thyme1 and two bay-leaves1 cover them with half a pint of stock1 lay the breast over and start it to boil over the fire1 then place it in a moderate oven till tender1 glaze and salamander the larded fillet a light yellow colour1 but keep the other white1 drain upon a clean cloth1 and serve with a sauce la pure de truffes 7,no4 #ec7 under them4 ,no4 #ghg4 ,estomac de ,dinde la ,jeune ,comtesse4 ,prepare the breast as above1 only larding and glazing both fillet2 you have previously roasted the legs tied up in vegetables1 take off all the flesh1 which pound well in a mortar and pass through a wire sieve1 then put a spoonful of chopped eschalots in a stewpan with two pats of butter1 place it over the fire a few minutes till the eschalots become a little yellow1 then add a quarter of a tablespoonful of flour 7mix well17 and the pure of turkey1 which cover with half a pint of white sauce 7,no4 #g7 and six spoonfuls of white broth1 stir over the fire until boiling1 season with a little sugar1 pepper1 and salt1 and pass it through a tammie with a couple of wooden spoons1 put it in a clean stewpan1 boil a few minutes1 then add two tablespoonfuls of cream and a pat of butter1 which stir in quickly1 pour it in your dish1 dress the breast over and serve4 ,the above pure requires to be rather thick1 but at the same time delicate1 if there is more than you require1 reserve some of it1 as too much sauce would spoil the look of the entre4 ,no4 #ghh4 ,escalopes de ,dinde en blanquette4 ,take out the two fillets of a turkey1 and take off all the skin1 then beat them to the thickness of a five-shilling-piece1 and from each fillet cut five escalopes in a slanting direction1 put two ounces of fresh butter in a saut-pan1 place it over the fire1 and when melted lay in the escalopes1 season lightly with a little white pepper1 salt1 and the juice of half a lemon1 place them on a slow fire1 turn them1 pour off all the butter from the saut-pan1 and cover with fifteen spoonfuls of white sauce 7,no4 #g7 and four of milk1 place over the fire1 let it simmer a few minutes1 take it off and stir in quickly a liaison of two yolks of eggs mixed with three spoonfuls of cream1 stir over the fire another half minute1 but do not let it boil1 dress them garnished with croutons on your dish and serve2 a few mushrooms and slices of cooked tongue might also be introduced4 ,no4 #ghi4 ,escalopes de ,dinde la ,belle ,fermire4 ,fillet a turkey as before1 and cut each escalope into an oval shape1 season with a little salt and pepper1 egg and bread-crumb1 fry a light brown colour in clarified butter1 dress them on a border of mashed potatoes in crown1 with a large dressed cockscomb 7,no4 #abh7 between each1 sauce in the middle and round as for estomac de dinde 7,no4 #ghg71 and serve very hot4 ,no4 #gij4 ,emince de ,dinde l',italienne ,is made with the remains of a turkey from a previous dinner1 cut large slices from the breast-part1 as much as you may require1 and put them into a stewpan with six gherkins cut in long slices1 have ready a pint of good sauce ,italienne 7,no4 #ca71 and when boiling pour it over2 warm them gently1 but do not let them boil1 and serve in a dish with very small croquettes de pommes de terre 7,no4 #aca7 round4 ,no4 #gia4 ,blanquette de ,dinde au ,jambon4 ,cut up the remains of a turkey as above1 and put it in a stewpan1 with a quarter of a pound of lean ham 7cooked7 also in slices1 in another stewpan1 have a pint of white sauce 7,no4 #g7 and half a pint of white stock1 which boil with a few trimmings of mushrooms1 then pass it through a tammie over the slices of turkey1 place it on the fire1 let simmer a few minutes1 season with a little sugar and salt1 add the juice of half a lemon1 and finish with a liaison of two yolks of eggs1 mixed with three tablespoonfuls of cream1 serve plain in your dish1 or in a vol-au-vent or casserole of rice 7,no4 #fbf74 ,croquettes1 rissolettes1 and boudins are made with the remains of turkey1 in the same manner as described for fowls 7,no4 #hdj74 ,no4 #gib4 ,filets de ,poulardes l',ambassadrice4 ,poulardes being smaller than capons1 are better adapted for entres1 but both are dressed in the same manner4 ,have previously roasted in vegetables and quite white two small poulardes2 when cold1 with a sharp knife cut out the fillets1 which again cut into two equal slices1 beat them slightly with the blade of a strong knife1 then have ready half a pound of delicate forcemeat of fowl 7,no4 #abb71 with which put a couple of finely chopped truffles1 cover each piece of fillet the eighth of an inch thick1 and all over1 then have chopped finely two more truffles1 the same quantity of lean ham1 mix the same quantity of bread-crumbs with each1 egg the fillets over1 then dip them into the chopped ham and truffles1 four into each1 and saut them in clarified butter very gently1 turn them when half done1 and when done dress them in crown upon your dish2 have ready a thin sauce la pure de concombres 7,no4 #aje71 to which when boiling add twelve fine cockscombs 7,no4 #abh7 and a little cream1 sauce in the middle1 and serve4 ,no4 #gic4 ,filets de ,poularde la ,marie ,stuart4 ,fillet a poularde by splitting the skin up the breast1 and passing your knife down the bone1 keeping close to the ribs until you have scooped them out1 then lay them flat on a board1 and with a thin knife take off the inner skin1 leaving the upper one untouched2 then cut off the legs1 with as much skin as possible attached1 bone them1 and prepare the following stuffing3 scrape half an ounce of fat bacon1 and put it in a stewpan1 with four cloves1 a blade of mace1 six peppercorns and a bay-leaf1 pass them over the fire five minutes1 stirring with a wooden spoon1 take out the spice and bay-leaf1 add six large truffles cut in thin slices1 pass them three minutes over the fire1 then add twelve spoonfuls of white sauce 7,no4 #g71 boil altogether ten minutes1 keeping it stirred1 season with a little salt1 pepper1 sugar1 and a little nutmeg2 take it off the fire1 and stir in the yolk of an egg very quickly2 when cold stuff the legs1 braise1 and give them the form of little ducks2 then stuff the fillets with the best slices of truffles under the skin1 and put them in a saut-pan1 with half a pound of butter1 season with a little pepper1 salt1 and lemon-juice1 saut them very white over a slow fire1 then make a little pyramid of mashed potatoes in the middle of your dish1 lay the two fillets almost upright against it1 opposite to each other1 and the two legs on the other sides1 surmount them with a very nice1 white1 dressed calf's ear 7,no4 #ffe7 cut as a frill1 with a plover's egg 7shelled7 placed in the centre1 make a good stock with the bones of the poularde 7see ,no4 #f71 skim off all the fat1 and reduce it very nearly to a glaze1 then add six spoonfuls of white sauce 7,no4 #g7 and half a gill of cream2 boil altogether a minute1 sauce over1 and serve4 ,the entre will stand best upon a pyramid of mashed potatoes1 but a pyramid of forcemeat blanched in stock may be used4 ,no4 #gid4 ,filets de ,poulardes la ,talma4 ,fillet two poulardes as described in the last1 then take off the filet mignon1 or small fillet1 from the under part of each1 lard the large fillet neatly as you would a sweetbread1 and braise them as described for the estomac de dinde 7,no4 #ghf71 then have twelve ,french beans boiled nice and green1 cut pieces from them in half circles1 beat the small fillets gently1 make incisions in them1 in which stick the pieces of ,french beans1 saut them in a saut-pan1 keeping them quite white1 then have ready some spinach dressed 7,no4 #ajf7 rather stiff1 make a pyramid of it in the centre of the dish1 dress the fillets almost perpendicular against it1 with the smaller fillets between1 the points uppermost1 and on the top place a quenelle de volaille 7,no4 #abb71 in which you have stuck a fine cockscomb1 pass the braise in which you dressed the fillets through a sieve1 skim off all the fat1 and place it in a stewpan1 with ten spoonfuls of brown sauce1 and reduce it till it adheres to the back of the spoon1 add a little sugar1 sauce over1 glaze your fillets and serve4 ,no4 #gie4 ,filets de ,poularde la ,russe4 ,prepare a little rice as for a casserole de riz 7,no4 #fbf71 with which form a small pyramid to stand in the centre of your dish1 egg over and stand it in the oven to set1 then cut a piece off the top1 and empty a space large enough to hold a quarter of a pint2 at the top of the pyramid there requires a space the size of half-a-crown1 after you have emptied it put the top on again1 and keep it hot2 then fillet two poulardes as above1 take off the small fillets1 which form into rings by bringing the two ends together1 butter a saut-pan1 in which lay the fillets1 with the rings1 season with a little white pepper1 salt1 and lemon-juice2 place them over the fire1 when half done turn them1 but keep them quite white1 have also previously boiled a ,russian tongue1 from the thick part cut four pieces the size and shape of the fillets of fowl1 but not quite so thick1 place the rice in the centre of your dish1 and dress the fillet of poulardes and pieces of tongue1 7which you have made hot in a little white stock17 alternately round it1 put twenty stewed mushrooms in the rice croustade1 and have ready the following sauce3 put a pint of white sauce 7,no4 #g7 in the saut-pan1 with the broth you warmed the tongue in and six spoonfuls of veal stock2 boil altogether ten minutes1 pass it through a tammie into a stewpan1 boil again till it becomes rather thick1 then add a little sugar and a gill of cream1 sauce over the mushrooms till the croustade is full1 then over the fillets1 glaze the tongue1 place the rings on the top of the pyramid1 pour the remainder of the sauce round and serve2 the person that carves should be acquainted that the croustade of rice contains mushrooms1 that he might carve the croustade and serve with the entree4 ,no4 #gif4 ,filet de ,poularde la ,pierre le ,grand4 ,fillet two poulardes as in the last1 and when about three parts cooked lay them on a cloth1 and with a thin sharp knife divide each fillet into two2 have previously boiled a ,russian tongue as in the last1 cut also four pieces from the thick part1 and pound the remaining tender part very fine2 rub it through a wire sieve1 then put a tablespoonful of chopped eschalots in a stewpan1 with a small piece of butter1 stir over the fire a few minutes1 add a teaspoonful of flour1 mix well1 and a pint of white sauce 7,no4 #g71 reduce it a little1 then add the pounded tongue and two yolks of eggs1 stir them in quickly1 and season a little more if required1 stir over the fire a short time longer1 till the eggs begin to set1 then with a fork dip in each fillet1 let them be well covered1 and lay them on a dish to get cold1 when egg and bread-crumb them twice over1 and fry a good colour in four pounds of very hot lard1 warm the four pieces of tongue in a little stock1 make a border of mashed potatoes on your dish1 dress the fillets in crown with the pieces of tongue interspersed2 you have previously made a stock with the bones of the poulardes 7,no4 #f71 which reduce to a thin glaze1 add a teaspoonful of tarragon vinegar1 and sauce round2 fry two bunches of watercresses very crisp1 sprinkle a little salt over1 dress them in the middle and serve very hot4 ,no4 #gig4 ,filets de ,poularde la ,dumas4 ,fillet two poulardes and divide the fillets as in the last2 when three parts cooked have ready the following puree3 peel and cut in thin slices a very fresh cucumber1 which put in a stewpan1 with a spoonful of chopped eschalots and three pats of butter1 pass gently over a slow fire twenty minutes1 keeping them stirred1 then add half a tablespoonful of flour and a pint of white sauce 7,no4 #g72 season with a little sugar and salt1 rub it through a tammie1 previously boiling five minutes1 put it into another stewpan1 with two yolks of eggs1 stir quickly over the fire till the yolk sets1 then dip in the fillets and proceed as in the last1 dress the same and serve with a puree of cucumbers 7,no4 #aje71 in which you have put three spoonfuls of cream4 ,these entres should be served immediately or they become soft4 ,poulardes and capons may also be served in escalopes or blanquettes1 as directed for the turkey 7,nos4 #ghh and #ghi71 especially any fillets that may be left neither larded or fried4 ,no4 #gih4 ,blanc de ,poularde aux concombres4 ,roast a large poularde in vegetables 7see ,no4 #dag71 and when cold cut the breast out carefully1 and afterwards into thin slices1 make a stock with the bones as directed 7,no4 #f71 then peel two cucumbers1 which cut into pieces two inches in length1 split each piece into four and take out the seeds if any1 trim them at the corners and put them into a stewpan1 with a spoonful of chopped eschalots and two pats of butter1 place them over a slow fire tossing them occasionally2 when a little tender pour off the butter and place in the pieces of poularde1 then put the stock from the bones in a stewpan1 not more than a pint1 and reduce it to half1 add a pint of white sauce 7,no4 #g7 and a little sugar1 reduce till it adheres to the back of the spoon1 then take it off the fire1 and stir in a liaison of two yolks of eggs mixed with half a gill of cream1 pass it through a tammie over the pieces of poularde and cucumbers1 and stand in the bain marie to get hot1 serve plain in a deep entre dish4 ,this dish is much thought of by great epicures1 the eyes are certainly not treated1 but the palate is delighted4 ,the same description of entre may be made the next day from the legs4 ,no4 #gii4 ,cuisses de ,poulardes la ,talleyrand de ,prigord4 ,bone the legs of two poulardes1 leaving as much skin as possible on them1 then stuff and braise them as directed for poularde la ,marie ,stuart 7,no4 #ebh71 only place slices of truffles between the flesh and the skin1 then poach a square piece of forcemeat 7,no4 #abj7 three inches high1 and smaller at the top than the bottom2 when cold place it on a cloth and cut it in the shape of a pyramid according to the size of your dish1 make it hot in some stock1 take it out carefully and fix it in the centre of your dish upon a piece of mashed potato1 then take up the legs1 draw out the thread and place them on a cloth to drain2 have four very small silver skewers1 or atelettes1 place a nice truffle warmed in stock on each1 dress a leg upon each side of the pyramid upon a piece of mashed potato1 perpendicular1 and run an atelette through each at the top1 fixing it to the forcemeat1 they being nearly upright2 then have ready the following sauce3 chop four small truffles and put them in a stewpan1 with half a glass of ,madeira wine1 reduce a minute1 then add the stock the legs were braised in 7having previously passed it through a cloth and taken off the whole of the fat71 and twelve spoonfuls of brown sauce 7,no4 #a72 reduce till it adheres to the back of the spoon1 add a little sugar1 sauce over and serve4 ,to simplify the above they may be cooked as described1 and dressed plain on the dish with the sauce over4 ,no4 #hjj4 ,cuisses de ,poulardes au ,soleil4 ,bone the legs of two poulardes1 leaving as much skin on as possible1 season them with a little pepper and salt inside1 then have ready a quarter of a pound of forcemeat 7,no4 #abj71 chop two ounces of lean cooked ham1 mix it with the forcemeat1 stuff the legs with it1 sew them up with a piece of packthread1 then hold them a quarter of a minute over a charcoal fire to make the skin firm1 have some bacon cut very fine1 and with it lard a circle very neatly 7forming rays71 upon the top of each1 braise them as directed 7,no4 #gic71 have also ready a pyramid of forcemeat as in the last1 when the legs are done prick a hole in the centre of the larded circle1 in which place a piece of truffle to resemble a clove but six times the size of one1 prepare four little silver atelettes or skewers with a dressed cockscomb upon each1 dish the legs precisely as in the last1 and serve with a pure of mushrooms 7,no4 #ed7 round4 ,this may also be simplified by serving the legs plain in the dish with the puree under4 ,no4 #hja4 ,cuisses de ,poulardes l',ecaillre4 ,bone and season four legs as above1 have ready a quarter of a pound of forcemeat 7,no4 #abj71 with which mix ten well blanched oysters cut in quarters1 and the yolk of an egg1 stuff the legs1 sew them with packthread1 and braise them as before2 prepare also a pyramid of forcemeat as before1 have four little atelettes and place a craw-fish 7,no4 #chj7 upon each1 dress the legs with the atelettes as before1 and have ready the following sauce3 put a pint of white sauce 7,no4 #g7 in a stewpan1 with six spoonfuls of oyster liquor2 reduce it to a proper thickness1 add half a gill of cream1 mix well1 and pass it through a tammie into another stewpan1 into which put two dozen blanched oysters1 season with a little cayenne pepper2 warm altogether1 sauce over and serve4 ,no4 #hjb4 ,cuisses de ,poulardes farcis aux petits lgumes4 ,bone and season four legs as before1 stuff them with a quarter of a pound of forcemeat 7,no4 #abj71 and braise them as before1 make a pyramid of mashed potatoes in the centre of your dish and dress a leg on each side2 you have previously turned twenty young carrots and twenty young turnips in the shape of small pears1 and stewed with sufficient stock to cover them1 in which you put half a teaspoonful of sugar2 when tender dry them on a cloth1 and stick them alternately in the potatoes above and around the legs very tastefully2 then put a pint of brown sauce 7,no4 #a7 with the stock you stewed your vegetables in1 add a bunch of parsley and half a bay-leaf1 with six spoonfuls of consomm2 reduce till it adheres to the back of the spoon1 take out the parsley and bay-leaf1 add a pat of butter1 sauce over and serve4 ,no4 #hjc4 ,cuisses de ,poulardes en fricasse l'htelire4 ,bone1 stuff1 and braise as before four legs of poulardes1 make a pyramid of mashed potatoes in the centre of your dish1 draw out the packthread1 drain the legs on a cloth1 dress them round1 place a fine craw-fish on the top1 and have ready the following sauce3 peel fifty small button onions and put them in a stewpan1 with a pint of white sauce and half a pint of white stock1 add a small bunch of parsley and half a bay-leaf2 let simmer till the onions are tender1 keeping it skimmed1 then take out the parsley and bay-leaf1 and with a colander spoon take out all the onions1 which deposit in another stewpan1 reduce the sauce till it adheres to the back of the spoon1 season with a little salt1 sugar1 and lemon-juice1 and finish with a liaison of one yolk of egg mixed with two tablespoonfuls of cream1 pass it through a tammie over the onions1 warm altogether without letting it boil1 sauce over and serve4 ,no4 #hjd4 ,cuisses de ,poulardes la ,bayonnaise4 ,procure four legs of poulardes and take out the thigh-bone1 leaving the one in the leg1 but cut off above the knuckle2 then put four spoonfuls of salad oil in a stewpan1 season the legs with a little pepper and salt1 and lay them in1 place the stewpan over a slow fire1 cover it1 and let them remain till they get a yellowish colour1 turn1 and when three parts done add thirty button onions cut in rings1 set it over a sharp fire to give a tinge to the onions1 pour off as much oil as possible1 add a pint of white sauce 7,no4 #g71 and half the quantity of white stock1 let simmer until it becomes rather thick1 then take out the legs1 which dress flat on your dish2 season the sauce a little more if required1 add the yolks of two eggs1 stir them in quickly1 sauce over1 sprinkle bread-crumbs upon them1 place a small piece of butter on each leg1 place them in the oven a quarter of an hour1 salamander a light brown and serve4 ,no4 #hje4 ,entrees of ,spring ,chickens1 ,pullets1 ,fowls1 etc4 ,the number of entres which may be made of this kind of poultry is immense1 but to abbreviate and avoid repetition ,i have classified the three sorts together1 so that the following entres may be made from either of the three sorts1 but for many entres the spring chickens are preferable2 the pullets are generally most used1 especially for fillets1 for if the fillets are very small the least neglect would make them very dry and uneatable1 two large fillets are again awkward1 however tender1 there being too much for one and not enough for two2 but ,i have made this observation merely to state that the same entres may be made from either where you happen to have them in the house4 ,no4 #hjf4 ,filets de ,volaille la ,svign4 ,take two nice plump pullets1 fillet them as directed for the poularde 7,no4 #gib71 detach the filet mignon1 or small fillet1 from each1 lay the fillets on a board1 dip your cotelette-bat in water1 beat one of the small fillets flat1 then another and lay on the top of it1 thus making two large fillets of the four small1 then with a thin knife detach the skin from the large ones1 melt two ounces of butter in a saut-pan1 lay in the fillets1 which season lightly with white pepper1 salt1 and juice of a lemon2 stand it by till ready1 then make some forcemeat with the legs as directed 7,no4 #abb71 from which make six flat long quenelles with two tablespoons1 and poach them in a little stock1 place the fillets over the fire1 turning them when half done1 but keeping them quite white1 7the two small fillets will be done before the others17 be sure and not do them too much1 they are done as soon as they feel firm to the touch2 then make a small border of mashed potatoes on your dish1 dress the fillets half way round and the quenelles the other1 making them stand as high as possible1 sauce over with a thin pure of cucumbers 7,no4 #aje72 have ready a handful of green peas nicely boiled1 which sprinkle over and serve4 ,no4 #hjg4 ,filets de ,volaille la ,nva4 ,fillet and dress two fowls as above1 likewise make the forcemeat and six quenelles with the legs1 when the quenelles are partly cold dip them in a basin containing two eggs well beaten1 take them out with a fork1 and sprinkle some chopped boiled ,russian tongue over1 place them in an entre-dish1 cover and put them in a hot closet for an hour1 cook the fillets as before2 make a small border of mashed potatoes on your dish1 dress the fillets and quenelles alternately to form a crown1 and have ready prepared the following sauce3 break up all the bones of the fowls and put into a stewpan with a glass of ,madeira wine1 an onion in slices1 one bay-leaf1 two cloves1 a little carrot and celery1 place it over the fire two minutes1 then cover the bones with two quarts of white stock1 and let them simmer gently one hour1 skim well and pass it through a cloth into another stewpan1 add six spoonfuls of good brown sauce 7,no4 #a7 and reduce it to a clear demi-glace1 then add ten heads of white mushrooms and ten pieces of boiled ,russian tongue cut the size of half-crown-pieces1 place the garniture in the centre1 sauce over and serve2 if you cannot obtain the ,russian tongue for any of the above purposes1 the ,english pickled tongue may be used instead4 ,no4 #hjh4 ,filets de ,volaille saut au ,suprme4 ,fillet three fowls as before1 making nine fillets from the three1 saut the same1 dress them in crown on a border of mashed potatoes1 sauce over with a sauce suprme 7,no4 #eg7 and serve2 should you require a larger entre use four fowls instead of three4 ,no4 #hji4 ,filets de ,volatile aux truffes4 ,fillet three fowls as before1 saut the same1 then have a pint of the sauce suprme 7,no4 #eg7 in a stewpan1 boil the sauce1 and when boiling throw in four preserved truffles in slices1 add a tablespoonful of thick cream1 sauce over and serve4 ,no4 #haj4 ,filets de ,volaille aux truffes la ,bchamel4 ,proceed with the fillets as before1 put fifteen spoonfuls of sauce bchamel 7,no4 #g7 in a stewpan1 with eight of white stock1 reduce till rather thick1 then add four truffles in slices1 with a little salt and sugar1 when again boiling add two tablespoonfuls of good thick cream1 sauce over and serve4 ,no4 #haa4 ,filets de ,volaille aux champignons4 ,prepare the fillets of three fowls as before1 saut and dress them as usual2 wash and turn half a pottle of mushrooms1 pass the heads in a stewpan with a little butter1 salt1 lemon-juice1 and two tablespoonfuls of water1 boil three minutes1 then in another stewpan have a pint of the sauce suprme 7,no4 #eg71 add the mushrooms with their stock1 skim well1 boil altogether ten minutes1 add two tablespoonfuls of good thick cream and a little sugar1 sauce over and serve4 ,no4 #hab4 ,filets de ,volaille aux champignons la ,bchamel4 ,proceed as before with the fillets1 and likewise prepare half a pottle of white mushrooms as in the last1 but saving the trimmings1 which put in another stewpan with half the liquor from the mushrooms and a pint of bchamel sauce 7,no4 #g71 reduce till rather thick1 then pass it through a tammie into another stewpan1 add a little sugar and your mushrooms1 previously drained on a cloth1 boil altogether two minutes1 add half a gill of boiling milk1 sauce over and serve4 ,no4 #hac4 ,filets de ,poulet l',ambassadrice4 ,roast three fowls in vegetables as directed in the ,removes1 cut out the fillets and proceed exactly as for filets de poulardes l'ambassadrice 7,no4 #gib74 ,no4 #had4 ,filets de ,poulet la ,strasbourgienne4 ,roast two large fowls in vegetables1 and when cold take out the fillets1 and with a thin knife divide each fillet in halves1 to form two out of one1 then pound two ounces of foie gras de ,strasbourg 7a small tureen of which can be purchased at any respectable ,italian warehouse in ,london7 in a mortar1 and rub it through a hair sieve1 put a spoonful of chopped onions in a stewpan with half a pat of butter1 stir them a few minutes over the fire1 then add half a pint of white sauce 7,no4 #g71 reduce till rather thick1 add the foie gras1 and when ready to boil take it off the fire and stir in the yolks of two eggs very quickly1 leave it to get cold1 then spread it over the fillets the eighth of an inch in thickness1 have three eggs in a basin well-beaten1 take each fillet on a fork1 dip them into the eggs1 throw them in a dish of bread-crumbs1 take them out1 pat them gently with a knife and repeat the operation1 have four pounds of hot lard in a stewpan1 in which fry them a light brown colour1 dress in crown on a small border of mashed potatoes1 and serve with fried water-cresses in the centre quite dry1 with a little gravy separate4 ,no4 #hae4 ,filets de ,volaille la ,duchesse4 ,fillet three fowls1 with the filets mignons making nine fillets1 lard four of the fillets neatly and braise them as you would a sweetbread1 then saut the remainder of the fillets as usual2 dress them alternately on a border of mashed potatoes1 two larded1 and the other plain1 and have ready the following sauce3 put a pint of white sauce 7,no4 #g7 in a stewpan with six spoonfuls of white stock1 a small bunch of parsley1 and the trimmings of some fresh mushrooms1 boil till it becomes thick1 keeping it stirred1 add half a pint of cream and pass it through a tammie into another stewpan in which you have placed a dozen of dressed cockscombs 7,no4 #abh71 boil it up1 then sauce over the plain fillets1 put the cockscombs in the centre1 glaze the larded fillets lightly and serve4 ,if too thick1 add a little stock to the sauce4 ,no4 #haf4 ,epigramme de ,filets de ,volaille la ,josephine4 ,prepare and cook the fillets of three fowls as above1 cut also four pieces from a cooked tongue the size and shape of your fillets1 warm them in stock1 make a small border of mashed potatoes on your dish1 dress the larded fillets first1 then the plain1 then the tongue to form a crown1 sauce with a thin pure of green peas 7,no4 #hf7 in the centre1 glaze the tongue and larded fillets1 and serve4 ,no4 #hag4 ,filets de ,volaille aux concombres4 ,fillet three fowls as usual1 place them in a saut-pan with butter1 season and put by until ready2 have two fine cucumbers cut in pieces three inches in length1 split each piece in halves1 take out the seeds and peel so as not to leave a mark of green upon it1 trim each piece as near the size and shape of the fillets as possible1 blanch them three minutes in boiling water with salt1 drain them on a sieve1 put them in a saut-pan with a little sugar and some good white stock1 set them on the fire till the cucumber is tender and the stock has reduced to demi-glace1 then saut your fillets1 and dress upon a small border of mashed potatoes alternately with a piece of the cucumber1 add the remainder of the cucumber and the demi-glace to a demi-pure of cucumbers 7,no4 #aje7 7but keep it quite white71 with which sauce over and serve4 ,the cucumbers must be the best for this purpose and fresh1 or you will not be able to succeed4 ,no4 #hah4 ,fricasse de ,poulet la ,chevalire4 ,fillet two fowls but leave the pinions of the wings attached to them1 lard and braise as directed for filets de poulardes la ,marie ,stuart 7,no4 #gic71 cut off the legs nicely1 and take out the thigh-bone1 leaving the leg-bone1 but cutting it off above the knuckle2 cut each back also into two pieces and trim neatly1 put the legs and pieces of back into a stewpan1 just cover them with one pint of water and two of stock1 add a little pepper1 salt1 and a small bunch of parsley1 thyme1 and bay-leaf1 with an onion in slices1 and two cloves1 set them over the fire1 let simmer twenty minutes1 and skim well2 then take out the pieces and put them on a cloth to dry1 trim neatly and place them into another stewpan with two ounces of fresh butter1 pass them five minutes over the fire1 then add one tablespoonful of flour1 mix well2 you have previously passed the stock you boiled the fowl in through a cloth1 pour it over the fricasse1 which keep stirred till boiling1 then stand it at the corner to simmer1 skim well1 it requires to be rather thin1 let simmer nearly an hour1 then take out the pieces very carefully and place them in another stewpan1 put a spoonful of chopped mushrooms in the sauce1 reduce till it adheres to the back of the spoon1 pass it through a tammie over the pieces of fowl1 place it again on the fire1 add twelve cockscombs1 twelve mushrooms1 and twelve slices of truffles1 let simmer a minute1 finish with a liaison of one yolk of egg mixed with three tablespoonfuls of milk1 take it off the fire immediately1 put a little mashed potatoes in the bottom of your dish1 take out the four pieces of back1 place two in the centre of the dish and two others over to form a square1 stand the four legs upright around1 drain the four fillets on a cloth1 7let them be a nice colour17 and dress them over2 place the garniture from the sauce on the top to form a pyramid1 sauce over the legs and round1 glaze the fillets lightly and serve4 ,no4 #hai4 ,fricasse de ,poulet l',ancienne4 ,cut two fowls into eight pieces each1 that is1 two legs1 two wings1 with a piece of the fillet1 two pieces of back1 and two pieces of breast1 put them into a stewpan with two quarts of warm water1 let them remain ten minutes to disgorge1 pour off all the water1 then just cover them with cold water1 add a quarter of a teaspoonful of pepper1 and one of salt1 parsley1 thyme1 and bay-leaf1 with an onion in slices1 and two cloves1 simmer gently twenty minutes1 skim well1 take out the pieces1 lay them on a cloth1 and trim them into neat pieces1 then place them in a stewpan with two ounces of butter1 pass over the fire five minutes keeping them moved2 add two tablespoonfuls of flour1 mix well1 pass the stock the pieces were boiled in through a cloth over1 stir all together1 then have peeled forty button onions1 throw them in and boil altogether nearly an hour very gently 7keeping it skimmed71 till the sauce is sufficiently thick1 then finish with a liaison of two yolks of eggs mixed with half a gill of milk1 stir it in quick and do not let it boil afterwards1 put a little mashed potatoes on the bottom of the dish1 dress the pieces in pyramid1 commencing with the backs1 and finishing with the breasts upon the top1 sauce all over and serve4 ,no4 #hbj4 ,petits ,poulets ,printaniers saut aux truffes4 ,procure two spring chickens1 cut each one in halves1 then again divide the wings from the legs1 thus making eight pieces of the two2 cut off the legs just above the knuckle1 break the back-bones with a knife1 put half a pound of butter in a flat stewpan1 let it melt1 lay in the pieces of chicken1 let them remain over a slow fire until they become rather brown1 then turn them1 let them remain until the other side is browned1 then pour off as much of the butter as possible1 and add a pint of brown sauce 7,no4 #a7 with ten spoonfuls of consomm1 place it again over the fire1 and when boiling throw in four large truffles cut in thin slices and a little sugar1 keep moving them round gently till the sauce adheres to the pieces2 then take them out1 dress as elevated as possible1 sauce over and serve4 ,poulet printanier saut aux champignons1 and ditto aux olives1 are done precisely the same1 only substituting twenty stoned olives1 or thirty heads of mushrooms1 for the truffles4 ,no4 #hba4 ,poulet ,printanier brais la ,financire4 ,roast a spring chicken very white in vegetables1 as directed in the ,removes1 when done draw out the string1 place it in the centre of an entre-dish1 and serve with a sauce financire 7,no4 #ej7 over1 they may also be served with a sauce la bchamel 7,no4 #g7 or any of the sauces directed for the flancs4 ,no4 #hbb4 ,petits ,poulets ,printaniers sauce remoulade 7chaude74 ,take out the back-bone of a good-sized chicken1 cut the legs off at the knuckles1 break the leg-bone1 then make an incision in the thigh and draw the legs through to the inside2 break the joints of the wings1 and beat the chicken rather flat1 then put a piece of butter in a saut-pan1 when melted lay in your chicken1 pass it over a slow fire ten minutes1 turn it and place it again over till it becomes slightly coloured1 then lay it on a dish1 season well with pepper and salt2 egg all over1 throw it into bread-crumbs1 cover all over1 place it on a gridiron over a slow fire and broil it a nice yellow colour2 have ready the following sauce3 put six tablespoonfuls of white sauce 7,no4 #g7 in a stewpan with four of white stock1 place it over the fire1 and when boiling add six spoonfuls of well-seasoned sauce remoulade 7,no4 #ch71 stir it quickly over the fire until hot1 but do not let it boil1 pour it in your dish1 garnish the edge with fillets of gherkins1 lay the chicken over1 which glaze lightly and serve4 ,no4 #hbc4 ,poulet ,printanier grill aux champignons confit4 ,prepare and broil a chicken exactly as in the last1 put the juice from a small bottle of pickled mushrooms1 not too salt1 in a stewpan with a spoonful of chopped eschalots2 reduce to half1 then add twelve spoonfuls of brown sauce 7,no4 #a71 season with a little cayenne pepper and sugar1 boil till rather thick1 add the mushrooms from the bottle1 when hot pour the sauce in the dish1 dress the fowl over1 which glaze and serve4 ,spring chickens broiled may also be served with sauce piquante 7,no4 #bg71 poivrade 7,no4 #cc71 tomate 7,no4 #cg71 fresh mushrooms 7,no4 #eb71 or la marchal 7,no4 #ecb74 ,after having used the fillets of fowls or chickens1 the legs may be dressed in any of the methods given for legs of poulardes or capons1 of course their not being so large1 they will not require so long to cook1 but there being six instead of four legs1 they will require the same quantity of sauce2 they may also be served in any of the following ways4 ,no4 #hbd4 ,cuisses de ,volaille truffs la ,prigord4 ,cut off the six legs with as much of the skin as possible attached1 giving them a round shape1 take out the thigh-bone1 and cut off the leg above the knuckle1 then stuff the round part with a preparation of truffles1 as for poularde la ,marie ,stuart 7,no4 #ebh71 showing the truffles under the skin1 sew them up1 and braise as directed for that article2 when done put a thin oval border of mashed potatoes on your dish1 and dress the legs upon it1 three on each side2 place a small paper frill upon each bone1 and serve with a pure of truffles 7,no4 #ec7 in the centre and round2 the pure must be rather thin4 ,no4 #hbe4 ,cuisses de ,volaille la ,dino4 ,prepare1 stuff1 and braise six legs as in the last1 also have a fine larded sweetbread 7,no4 #fga7 which braise with the legs1 glaze and salamander of a nice gold colour1 then have poached an oval piece of forcemeat 7,no4 #abj71 an inch and a half high1 three inches long1 and two inches broad1 place the sweetbread on the top1 and dress the legs round1 three upon each side1 place a fine cockscomb between each leg to hide the forcemeat1 fix them there by running little pegs made of stiff paste through them1 sauce over the legs with a sauce l',italienne 7,no4 #ca71 glaze the sweetbread1 and serve very hot4 ,no4 #hbf4 ,cuisses de ,volaille brais aux concombres4 ,prepare and bone six legs as above1 season them with a little pepper1 salt1 and very finely-chopped eschalots1 then have ready half a pound of forcemeat of fowl1 with which stuff them1 sew them round and braise as before2 when done dress them on your dish as described for cuisses de volaille truffs la ,prigord 7,no4 #hbd71 sauce in the middle and round with a garniture and sauce aux concombres 7,no4 #ajc71 and serve4 ,no4 #hbg4 ,cuisses de ,volaille brais aux pois4 ,prepare1 bone1 stuff1 and braise as the last1 dress the same1 and serve with stewed peas round and in the centre4 ,for stewed peas 7see ,no4 #ajgg47 ,the legs braised as above may also be served with a sauce ,palestine 7,no4 #hg7 or la jardiniere 7,no4 #ajj47 ,no4 #hbh4 ,cuisses de ,volaille en fricasse l',ancienne ,see 7,no4 #hai7 and proceed exactly the same2 dress them on the dish1 and serve as above4 ,no4 #hbi4 ,cuisses de ,volaille la ,marengo4 ,cut off the legs neatly as before1 taking out the thigh-bone1 and proceed as directed for petits poussins la ,marengo 7see ,flancs1 ,no4 #eif71 dress them pyramidically1 sauce over1 and serve4 ,the whole of a fowl may be dressed in this manner by cutting it up as directed for poulet printanier 7,no4 #hbj71 and proceeding as described where above directed4 ,no4 #hcj4 ,poulet la ,provenale4 ,cut up a large fowl or a small poularde into eight pieces1 that is1 the two legs1 the two wings1 with a piece of the fillet attached1 two pieces of breast and two pieces of back1 put them into a saut-pan with eight spoonfuls of oil and six onions1 peeled and cut in thin slices1 season with a little pepper and salt1 place it over a slow fire1 move and turn them occasionally2 when done1 lay them on a cloth1 to drain off all the oil1 put a little mashed potatoes on the bottom of your dish1 dress the inferior pieces at the bottom1 and the better one at the top1 dressing them as tastefully as possible1 put the stewpan again on the fire1 pour off as much oil as possible1 and mix a quarter of a tablespoonful of flour with the onions1 then twelve spoonfuls of white sauce 7,no4 #g71 and eight of white stock1 add a little scraped garlic the size of a pea1 and a little more sugar1 take it off the fire1 stir in the yolks of two eggs1 sauce over1 egg and bread-crumb all over1 set it in a very hot oven ten minutes1 salamander1 and serve4 ,no4 #hca4 ,turban de ,quenelles de ,volaille la ,russe4 ,take the flesh of a nice delicate large fowl1 and with it make some forcemeat as directed 7,no4 #abb72 when done make eight large quenelles with two silver tablespoons1 by filling one of them with forcemeat1 dip your knife in hot water1 and smooth it over in a slight dome1 then dip the other spoon in hot water1 and scoop the quenelle from the first spoon with it1 taking it into the hot spoon1 from which it will easily slip1 place them in a buttered saut-pan1 and cover with good second broth1 place them over a quick fire1 boil twenty minutes1 and lay them out on a cloth2 cut also eight pieces from a boiled ,russian tongue1 the size of the quenelles and the thickness of two five-shilling pieces which warm in a little consomm2 make a border of mashed potatoes1 cut a little piece off the bottom of each quenelle1 and dress them alternately with a piece of the tongue in crown2 break the bones of the fowl up very small1 and put them in a stewpan with a glass of sherry1 one minced onion1 one bay-leaf1 a little thyme1 and one clove2 boil it two minutes1 then add a quart of white stock1 reduce it to half1 skim off all the fat1 and pass it through a tammie into another stewpan1 add a pint of white sauce 7,no4 #g71 and reduce it till it adheres to the back of the spoon2 finish with two tablespoonfuls of good thick cream1 and a little sugar1 sauce over the quenelles1 glaze the tongue1 and serve with the remainder of the sauce round and in the centre4 ,no4 #hcb4 ,quenelles de ,volaille l',ecarlate4 ,proceed precisely as above1 using plain ox-tongue instead of the ,russian4 ,no4 #hcc4 ,quenelles de ,volaille aux concombres4 ,make eight quenelles as before1 then procure a fine hothouse cucumber1 from which cut and trim eight pieces the size of your quenelles1 put them in a stewpan with a pat of butter and a little sugar1 pass them over a slow fire ten minutes1 then add six spoonfuls of white broth1 and let them simmer very gently till quite done1 but not too much so1 or it would be impossible to dress them2 then poach the quenelles and lay them on a cloth to drain with the cucumber1 have ready a border of mashed potatoes on your dish1 cut a little piece off the bottom of each quenelle1 and dress them alternately with the cucumber in crown2 have ready the following sauce3 add half a pint of white sauce 7,no4 #g7 to the stock the cucumber was dressed in1 reduce it till it adheres to the spoon1 add a tablespoonful of cream1 sauce over1 and serve4 ,no4 #hcd4 ,quenelles de ,volaille en demi deuil4 ,make twelve quenelles as before1 poach them and lay them on a cloth1 have ready chopped two or three very black truffles1 dip six of the quenelles in some egg well-beaten1 roll them in the chopped truffles1 place them in a dish1 cover them up and stand them in the hot closet an hour2 place the other six in some fresh stock in a stewpan and keep hot in the bain-marie1 have ready a border of mashed potatoes on your dish1 cut a piece off the bottom of each of the quenelles1 dress the six black ones on one side and the white ones on the other to form a crown1 put ten spoonfuls of milk in a stewpan1 boil it1 and add a pint of white sauce 7,no #g72 reduce till it adheres to the back of the spoon1 then add two pats of butter and the juice of a lemon1 sauce over the white quenelles2 you will probably have a few chopped truffles left1 which sprinkle over1 and serve the remainder of the sauce in the centre4 ,no4 #hce4 ,quenelles de ,volaille la ,york ,minster4 ,make and poach twelve quenelles as before1 dip them in egg1 and then roll them in some finely chopped cooked lean ,york ham1 place them on a dish1 cover and put them in the hot closet to dry2 make a border of mashed potatoes on your dish1 and dress one red and one white quenelle alternately1 put twelve good spoonfuls of white sauce 7,no4 #g7 in a stewpan1 with ten of boiled milk and a little sugar1 let reduce till it adheres to the spoon1 add about forty strips of the cooked ham cut the size of julienne-roots1 sauce over and serve2 finish the sauce with a little cream4 ,no4 #hcf4 ,quenelles de ,volaille la ,pair de ,france4 ,make eight quenelles as before1 and when laying in the saut-pan make a long incision in each1 in which put a very white middle-sized dressed cockscomb1 cover them with white stock1 and poach very gently for a quarter of an hour2 have also poached a solid piece of forcemeat four inches in diameter and two and a half in height1 with a long round cutter cut four holes near the centre1 large enough to stand in four plovers' eggs1 which peel and warm in a little stock1 and between the four on the top place a fifth2 cut a small piece off the bottom of each quenelle1 and stand them upright upon a little mashed potatoes against the centre piece1 the cockscombs facing outwards1 sauce over with a very white thin pure of artichokes 7,no4 #ij71 and serve with a little chopped chervil sprinkled over them4 ,no4 #hcg4 ,quenelles de ,volaille la ,silne4 ,pass a tablespoonful of chopped onions in butter in a stewpan over a sharp fire1 and when they begin to colour add a teaspoonful of flour1 mix well in1 then add half a pint of brown sauce1 a piece of glaze the size of a walnut1 two teaspoonfuls of chopped mushrooms1 and one of chopped parsley1 reduce five minutes1 take it off the fire and stir in the yolks of two eggs very quickly2 you have previously poached ten quenelles as before1 and when cold dip them into the above sauce1 covering them all over1 7previously cutting a small piece off the bottom17 then dip them into some egg well-beaten1 and then into bread-crumbs1 pat them a little with your knife and repeat the operation2 fry them a nice colour in a stewpan containing four pounds of very hot lard1 dress them in crown upon a border of mashed potatoes1 and have ready the following sauce3 put a pint of consomm free from salt in a stewpan1 with some bones of a raw or cooked fowl and a bunch of parsley1 boil it till reduced to half1 squeeze in the juice of twelve grapes1 pass it through a tammie into another stewpan1 reduce to a thin glaze1 add half a teaspoonful of tarragon vinegar and a little sugar1 pour it in the centre of your dish and serve very hot4 ,no4 #hch4 ,boudins de ,volaille la ,richelieu4 ,make sufficient of the above forcemeat1 for twelve quenelles1 lay a little flour on your dresser1 upon which place twelve pieces of the forcemeat1 each of the size of a quenelle1 roll each a little with the hand1 then with a knife form them into pieces two inches long and nearly an inch wide1 place them in a buttered saut-pan as you do them1 and poach exactly as for the quenelles1 dress them in crown on a border of mashed potatoes1 sauce over with a sauce ,prigueux 7,no4 #ee7 and serve4 ,no4 #hci4 ,boudins de ,volaille la ,sully4 ,make the same quantity of forcemeat as for the last1 lay it on your dresser and divide it into five pieces1 flatten them with your knife1 having sufficient flour on the board to prevent them sticking2 have a salpicon as for croquettes 7see next71 place a little of it upon the centre of each piece of forcemeat1 roll them up1 place them in a buttered saut-pan1 cover with stock and poach them twenty minutes1 drain on a cloth1 cut off the ends1 and lay them on your dish1 three at the bottom and two across1 sauce the same as the last and serve4 ,no4 #hdj4 ,croquettes de ,volaille aux truffes4 ,cut up a small braised fowl 7or the remains of two or three left from a previous dinner7 into very small dice 7or mince71 cut also two large truffles of the same size1 put half a tablespoonful of chopped eschalots into a stewpan with half an ounce of butter1 pass them three minutes over the fire1 add a quarter of a tablespoonful of flour1 mix well1 then put in the fowl and truffles and half a pint of white sauce 7,no4 #g7--or more if not sufficiently moist1 boil all together ten minutes1 season with a little white pepper1 salt1 and sugar1 then stir in the yolks of two eggs very quickly1 stir another minute over the fire1 turn it out on a dish to cool2 when cold take twelve pieces1 each the size of a very large walnut1 roll them about an inch and a half in length1 egg and bread-crumb twice over and fry a good colour in hot lard1 dress them in crown on a border of mashed potatoes1 and serve with a sauce aux truffes 7,no4 #ea7 in the centre4 ,the remainder of a previous dinner of any kind of poultry may be used for croquettes4 ,no4 #hda4 ,croquettes de ,volaille au ,jambon ,are made in the same manner as in the last1 only using cooked lean ham instead of truffles1 and serving a little blanquette de volaille au jambon 7see blanquette de dinde1 ,no4 #hh7 in the centre2 croquettes de volaille l'carlate are made the same1 merely substituting some cooked tongue and adding tongue to the blanquette2 when made larger they are called boudins1 but the croquettes are preferable1 being more crisp4 ,no4 #hdb4 ,rissolettes de ,volaille la ,pompadour4 ,make half a pound of forcemeat 7,no4 #abb71 then have ready two buttered saut-pans1 place half of the forcemeat in the centre of each1 then spread it over the bottom to the thickness of half-a-crown piece with a spoon1 occasionally dipping the spoon in white of egg2 then cover them over with stock and place them on a moderate fire1 let them simmer for five minutes1 take off as much of the stock as possible1 and leave them in the saut-pans to get half cold1 take them out with a fish-slice1 place one of them on a dish1 then have prepared a salpicon as for the croquettes aux truffes 7,no4 #hdj71 cover the sheet of forcemeat with it a quarter of an inch in thickness1 then cover the other sheet over it1 press them lightly together2 when cold cut it out in diamond shapes 7with a knife7 about two inches long and one wide2 then have ready the following sauce3 put a teaspoonful of chopped eschalots in a stewpan with a quarter of a pat of butter1 pass them over the fire two minutes1 add a pint of white sauce 7,no4 #g7 and half a gill of milk1 boil altogether five minutes1 keeping it stirred2 then take it off the fire and stir in the yolks of two eggs very quickly1 stir it over the fire another half a minute1 then take each piece upon a fork and dip it into the sauce1 cover it all over and place it upon a plate2 proceed in like manner till they are all done1 put them by till quite cold1 have ready some good fritter-batter 7,no4 #abhe7 made with milk1 dip each rissolette in with a fork and drop it into a stewpan of rather hot lard1 fry five minutes1 dress them on a napkin1 and serve with plenty of fried parsley the moment they are done4 ,they may also be served with sauce 7omitting the napkin7 as follows3 put eight spoonfuls of white sauce into a stewpan1 with six of cream1 place it over the fire a few minutes1 add a little sugar and salt1 sauce round and serve4 ,no4 #hdc4 ,filets de ,canetons aux petits pois4 ,roast four ducklings in vegetables as directed in the ,removes1 take away the vegetables just before they are done1 to give the breasts a slight colour2 then cut out the fillets very neatly1 dress them on a small border of mashed potatoes with a thin crouton of fried bread between each1 put a pint and a half of young green peas 7previously boiled7 in a stewpan1 with the gravy that has run from the ducklings1 two ounces of fresh butter1 a teaspoonful of sugar1 and a little salt1 keep tossing them over the fire till quite hot1 then add a liaison of one yolk of egg mixed with two tablespoonfuls of cream1 stir it in quickly1 place them in the centre of the dish in pyramid and serve4 ,no4 #hdd4 ,filets de ,canetons la chicore4 ,proceed with the ducklings precisely as above1 fillet and dress the same1 serve with some endive prepared as directed 7,no4 #aai7 in the centre1 but not too much nor too thick4 ,no4 #hde4 ,filets de ,canetons la macdoine de lgumes4 ,roast and fillet four ducklings as before1 then prepare a stand of vegetables as directed for ,chartreuse 7,no4 #fjd71 but not more than two inches in height1 fill it with stewed cabbage well pressed and almost dry1 and turn it out on your dish2 when perfectly hot and the vegetables sufficiently cooked1 dress the fillets in crown on the top1 have ready a ,macdoine de legume 7,no4 #ih71 which dress in pyramid in the centre and serve4 ,no4 #hdf4 ,filets de ,canetons au jus d'orange4 ,roast and fillet four ducklings as before1 dress them in crown on a border of mashed potatoes1 and have ready the following sauce3 put twenty spoonfuls of brown sauce in a stewpan with ten of white stock1 place it over the fire to boil1 with some bones from the breast of the ducklings1 boil to a demi-glace1 keeping it skimmed1 take out the bones and pass the sauce through a tammie1 then add the rind of an orange free from pith1 which you have previously cut in fillets and blanched five minutes in boiling water1 boil the sauce a few minutes1 keeping it stirred1 and finish with the juice of half the orange1 sauce over and serve4 ,this sauce requires to be quite transparent1 but to have consistence enough to adhere to the fillets2 filets de canetons la bigarade are the same as above1 merely substituting a ,seville or real bigarade for a sweet orange4 ,no4 #hdg4 ,filets de ,canetons farcis4 ,bone a duckling by placing it on your board and opening it at the back-bone1 which is first to be taken out1 then lay it out flat3 take out the other bones singly1 and cover the interior with forcemeat of fowl 7,no4 #abb71 filling up every cavity and making it perfectly level on the top1 put some thin slices of bacon at the bottom of a deep saut-pan with a bunch of parsley and a few onions in slices1 lay the duckling over and cover with white stock1 lay a sheet of buttered paper over and put it in a slow oven for one hour or more till tender1 take it up1 lay it on a dish free from the bacon or onions1 place another dish over and press it till cold1 then cut it into pieces the size and shape of the other fillets above1 warm them in a saut-pan in a little good stock1 dress them in crown and serve in any of the preceding ways4 ,,entr,,es ,,of ,,game4 ,no4 #hdh4 ,filets de ,livre sauce reforme4 ,procure three good-sized but young hares1 when skinned lay them on a table and pass a knife down the back-bone1 from the shoulder to the leg1 keeping it close to the ribs till you have extracted the fillet1 when done lay the fillets on a board the skin side downwards1 and with a thin knife cut off the whole of the skin1 by pressing your hand upon the fillet and drawing the knife along from the thin end to the thick2 cut each fillet in halves1 beat them lightly1 trim them of a nice shape1 and lard them neatly1 then cover the bottom of a stewpan with thin slices of fat bacon1 lay the fillets over1 add three onions in slices with a bunch of parsley1 a blade of mace1 and a couple of cloves1 put in a little broth1 but not to cover them1 place the lid on the stewpan and place them in a moderate oven till tender1 glaze and salamander a nice colour1 take them out1 drain them a minute on a cloth1 trim nicely1 and dress them in crown on a border of mashed potatoes1 and serve with a sauce reforme 7,no4 #ce7 over1 previously placing a thin piece of toasted bread the same size as the fillets between each4 ,no4 #hdi4 ,filets de ,livre piqu sauce poivrade4 ,proceed exactly as in the last1 dress them in crown without the pieces of toast1 and serve with a sauce poivrade 7,no4 #cb7 over1 dressed in the same manner1 they may be served with a sauce tomate 7,no4 #cg74 ,no4 #hej4 ,filets de ,livre piqu la ,bourguignote4 ,proceed and dress your fillets exactly as before1 and have ready the following sauce3 peel forty button onions1 then put a little pounded sugar in a stewpan1 which place over the fire1 when it melts and turns yellowish put in a pat of butter and your onions1 keep moving them over a slow fire till they become rather brown1 then add a pint of brown sauce 7,no4 #a7 and six tablespoonfuls of consomm1 place it at the corner of the stove1 and skim well1 let simmer till the onions are done2 then take them out with a colander spoon and place them in another stewpan1 reduce the sauce till it adheres to the back of the spoon1 pass it through a tammie over the onions1 have twenty pieces of cooked streaky bacon in diamonds the size of the onions1 put them in the sauce1 which make hot1 but not to boil1 sauce over and serve4 ,no4 #hea4 ,filets de ,livre piqu1 marin en demi-glace4 ,prepare and lard twelve pieces of fillets as usual1 have ready a quart of marinade1 see filet de buf la ,bohemienne 7,no4 #dbf71 and put them into it for three days2 when wanted dry them on a cloth1 butter a saut-pan1 lay in the fillets1 cover them with a sheet of buttered paper1 and stand them twenty minutes in a moderate oven1 glaze and salamander a light brown1 and dress in crown on a border of mashed potatoes1 then pour as much of the butter off from the saut-pan as possible1 and put eight spoonfuls of the marinade and a pint of brown sauce 7,no4 #a7 into it1 reduce over the fire1 keeping it stirred till it adheres to the back of the spoon1 add a small piece of glaze and a teaspoonful of currant jelly2 sauce over and serve4 ,no4 #heb4 ,escalopes de ,livre la ,chasseur4 ,fillet three hares as before and cut each fillet into four escalopes in a slanting direction2 beat them into an oval shape1 put an ounce of butter in a deep saut-pan1 with a teaspoonful of chopped eschalots2 when the butter is melted lay in the escalopes1 season them with a little pepper and salt1 and place them on a sharp fire2 when half done turn them over1 be careful not to do them too much2 when done dress in crown upon a border of mashed potatoes1 pour off the butter1 then put a glass of port wine in the saut-pan1 with fifteen spoonfuls of demi-glace 7,no4 #i71 a little salt1 and sugar1 reduce it three minutes1 keeping it stirred1 sauce over and serve4 ,no4 #hec4 ,cotelettes de ,livre la ,dauphine4 ,fillet two hares as before1 and out of each fillet cut three cotelettes by cutting each fillet in halves1 making one of the thin end and cutting the thick into two equal slices1 thus making twelve pieces of the four fillets2 beat them of an equal thickness1 boil the rib-bones of one of the hares till all the flesh comes off1 and stick a bone in each piece to imitate the bone of a cotelette1 egg1 bread-crumb1 and fry them in oil a nice colour1 but not too much done1 dress in crown upon a border of mashed potatoes1 and sauce over with a sauce piquante 7,no4 #bg7 in which you have introduced a few chopped olives4 ,no4 #hed4 ,turban de ,livre la ,pronne4 ,fillet one large hare and make six cotelettes out of the two fillets as in the last1 egg and bread-crumb them with a little chopped ham mixed with the bread-crumbs1 and fry in oil as before2 you have previously made forcemeat of the legs as described 7,no4 #abc71 with which make six large quenelles1 poach1 and dish them on a border of mashed potatoes alternately with the cotelettes2 have ready the following sauce3 put a teaspoonful of chopped eschalots in a stewpan1 with two of tarragon vinegar and a piece of glaze half the size of a walnut1 place over the fire two minutes1 add a pint of white sauce and eight spoonfuls of white stock1 reduce till rather thick1 then add a little sugar and twenty small pickled onions2 sauce over the quenelles1 glaze the cotelettes and serve4 ,for boudins de livre1 or quenelles1 proceed the same as for boudins or quenelles de volaille1 only using forcemeat made from the legs of the hare instead of the forcemeat of fowl2 and for jugged hare and civet de livre1 see ,kitchen at ,home4 ,they may be made from the legs after you have taken the fillets for other purposes4 ,no4 #hee4 ,filets de ,lapereau la ,valencienne4 ,for entres the tame rabbits are the best1 and most preferable2 but the wild are very good and may be dressed in any of the following ways4 ,take three or four young rabbits1 skin and fillet them the same as the hares2 if the fillets are sufficiently large cut each one in halves forming each piece in the shape of a small cotelette1 beat them lightly and of equal thickness1 place them in a buttered saut-pan1 season with a little white pepper1 salt1 and the juice of half a lemon1 place them over a moderate fire and when half done turn them2 they are done as soon as they feel firm to the touch1 and must be kept quite white1 dress in crown upon a border of mashed potatoes1 put eighteen spoonfuls of white sauce 7,no4 #g7 in the saut-pan1 with ten of white stock1 stir over the fire till it adheres to the back of the spoon1 add a little pepper and salt if required1 finish with two tablespoonfuls of cream and the juice of half a lemon2 sauce over and serve4 ,no4 #hef4 ,filets de ,lapereau l',ecarlate4 ,fillet three rabbits and so cut the fillets as to have nine pieces1 which cook as in the last1 then cut nine slices of cooked ham of the same size and shape as the fillets1 and make them hot in a little stock1 dress them alternately with the fillets in crown upon a border of mashed potatoes1 then put a pint of white sauce 7,no4 #g7 and half a pint of white stock in the saut-pan1 stir over the fire until nearly thick enough1 then add twenty heads of blanched mushrooms and a little sugar1 boil another minute1 and finish with two tablespoonfuls of cream2 sauce over the fillets1 glaze the tongue and serve4 ,no4 #heg4 ,turban de ,lapereau la ,douarire4 ,fillet three good-sized rabbits and cut each fillet in halves1 making twelve pieces1 six of which lard neatly2 dress the six plain as before1 but the six larded ones must be braised like sweetbreads1 and glazed1 and salamander a good colour1 make a border of mashed potatoes on your dish1 upon which dress the fillets alternately1 7one larded and one plain17 in crown1 put a pint of brown sauce 7,no4 #a7 in the saut-pan1 with half a pint of consomm1 boil and skim1 add half a glass of sherry1 and a little salt1 pepper1 and sugar1 with two spoonfuls of tomata sauce 7,no4 #cg7 and twenty small quenelles from forcemeat made with the legs of the rabbits1 as described 7,no4 #aba72 when hot1 sauce over the plain fillets1 glaze the larded ones1 put all the quenelles in the centre and serve4 ,no4 #heh4 ,epigramme de ,filets de ,lapereau4 ,proceed precisely as in the last1 only dressing the six plain fillets on one side and the larded ones on the other instead of alternately1 and add twelve dressed cockscombs and twelve blanched mushrooms to the garniture in the sauce2 or they may be served with a blanquette made from the legs of the rabbits1 previously braised1 proceeding as described for blanquette de dinde 7,no4 #gia74 ,no4 #hei4 ,filets de ,lapereau la ,musulmane4 ,lard twelve pieces of fillets from three or four rabbits1 braise them as you would sweetbreads2 when done glaze and salamander of a light colour1 and dress in crown as high as possible2 you have boiled half a pound of good rice 7,no4 #abi71 season it with a little salt1 and mix four pats of butter and a pinch of saffron with it1 dress it in pyramid in the centre of your dish1 serve with a thin currie sauce 7,no4 #df7 round the fillets1 and some separate in a boat2 serve very hot4 ,no4 #hfj4 ,cotelettes de ,lapereau aux petites racines4 ,fillet three rabbits1 cut each fillet in halves and shape them in the form of cotelettes1 sticking a piece of the rib-bone of the rabbit in at the thin end1 egg1 bread-crumb1 and fry them in oil of a light brown colour1 dress in crown1 glaze them lightly1 and sauce as directed for grenadins de veau 7,no4 #fib74 ,the legs and shoulders may be used for pies1 curries1 or fricasses1 which ,i give in my ,kitchen at ,home4 ,no4 #hfa4 ,lapereau saut aux truffes4 ,procure two nice young rabbits1 which cut into twelve pieces1 being two legs1 two shoulders1 and two nice pieces from the back of each2 put four ounces of butter in a thick-bottomed saut-pan2 when melted lay in the pieces and proceed as directed for petits poulets saut aux truffes 7,no4 #hbj74 ,lapereau saut aux champignons is done the same1 using mushrooms instead of truffles1 and lapereau saut aux fines herbes1 by using a sauce fines herbes 7,no4 #bf7 instead of the brown sauce1 and omitting both the truffles and mushrooms4 ,no4 #hfb4 ,lapereau la ,marengo4 ,cut up two rabbits precisely as above1 and proceed as directed for poulet printanier la ,marengo 7,no4 #hbi71 dress them as high as possible on the dish1 pyramidically1 sauce over and serve4 ,no4 #hfc4 ,rabbit ,currie4 ,cut up two rabbits as before1 and cook them as for saut aux truffes 7,no4 #hfa72 when done and nicely browned pour off as much butter as possible and pour a quart of currie sauce 7,no4 #df7 over1 add twenty button onions1 previously stewed in a little broth1 and twenty pieces of cooked streaky bacon cut in small diamonds1 stand them over a slow fire twenty minutes1 keeping it stirred occasionally2 then build the pieces up in your dish1 sauce over and serve with rice 7,no4 #abi7 in a separate dish2 should the sauce be too thick moisten it with a drop of broth1 but it requires to be thick enough to adhere to the rabbit4 ,no4 #hfd4 ,fricasse de ,lapereau4 ,cut up two young rabbits as before1 and put them two hours in warm water to disgorge1 then put them in a stewpan just covered with clear water1 add two onions1 one carrot1 a bunch of parsley1 two cloves1 and a little salt1 boil half an hour at the corner of the stove1 and skim well1 take out the pieces and pass the stock through a cloth1 trim each piece of rabbit nicely1 and put it in another stewpan1 with a quarter of a pound of butter1 pass them over the fire three minutes1 then mix one ounce of flour with them1 pour the stock over and add fifty peeled button onions1 stir round gently until boiling1 then draw it to the corner of the fire and let simmer till the rabbit is very tender1 then take them out1 with the onions1 and put them in another stewpan1 reduce the sauce till it adheres to the back of the spoon1 pass it through a tammie over the rabbit and onions1 add a liaison of two yolks of eggs mixed with half a gill of cream1 stir it in gently1 place it over the fire but do not let it boil1 dress the rabbit in your dish and sauce over2 mushrooms may be added1 and the onions ought to be kept as whole as possible4 ,no4 #hfe4 ,faisans au velout de ,gibier4 ,roast two small young pheasants in vegetables as directed for the ,removes1 let them get cold1 then cut off neatly the two wings1 two legs1 and two pieces from the breasts of each1 which will make twelve very nice pieces1 take off the skin and place them in a stewpan1 cover them with a little stock and six spoonfuls of velout 7,no4 #f71 put them in the bain marie to warm gently1 then put a quart of white sauce 7,no4 #g7 in a stewpan1 with half a pint of white stock and the backs and trimmings of the pheasants cut up very small1 reduce till it adheres lightly to the back of the spoon1 pour off the stock from the pieces of pheasants1 place a tammie over the stewpan1 over which hold a colander1 pour the sauce through the colander1 and then squeeze it through the tammie1 add a little sugar and a little cream1 place the stewpan over the fire but do not let its contents boil1 dress the pieces of pheasants in pyramid1 placing a little mashed potatoes on the bottom of the dish to keep them in their place2 sauce over and serve4 ,no4 #hff4 ,faisans la pure de ,gibier4 ,cut up two small pheasants as above1 dress them in pyramid on your dish and serve with a sauce la pure de gibier 7,no4 #ei7 over1 have about fifty very small croutons of bread1 diamond shape1 and fried in oil1 which sprinkle over the last thing before serving4 ,no4 #hfg4 ,filets de ,faisans la ,comte de ,brabant4 ,fillet two full-grown young pheasants as you would a fowl1 lard and braise them exactly the same1 have half boiled in water sixty very fine ,brussels sprouts1 drain them in a colander and put them in a stewpan with a quarter of a pound of streaky bacon1 season with a little pepper and salt1 add a pint of good stock and stew them over a moderate fire till the stock is reduced to glaze1 take out the sprouts1 squeeze them together between two dishes1 and dress them as a perfect pyramid in the centre of your dish1 glaze and salamander the fillets nicely1 and dress a fillet on each side with a thin slice of the bacon at each corner1 place a quenelle at the top1 and sauce round with the sauce fume de gibier 7,no4 #fj72 serve immediately4 ,no4 #hfh4 ,filets de ,faisans piqu aux lgumes4 ,lard and braise six fillets from three pheasants as above1 have a fine fresh cucumber1 cut six pieces from it of the same size as the fillets1 which stew in a little stock in which you have put half a teaspoonful of sugar2 when tender but not too much done drain them on a cloth2 make a border of mashed potatoes on your dish1 upon which dress the fillets and pieces of cucumber alternately in crown2 have ready a small jardinire sauce 7,no4 #ajj7 to which you have added a few blanched mushrooms1 put the vegetables in the centre with a piece of boiled 7or a small7 cauliflower on the top1 sauce round1 glaze the fillets and serve4 ,no4 #hfi4 ,turban de ,faisans en salmi4 ,roast two pheasants in vegetables as directed in the ,removes1 cut them into quarters1 that is1 the four breasts with the wings and the legs with a piece of the back-bone1 beat and trim them lightly1 cut off the pinion from the wings1 and make the breasts and legs nearly of the same shape1 place them in a stewpan1 cover them with a little stock1 put the lid on the stewpan and set in the bain marie to get hot1 make a border of forcemeat 7see ris de veau la ,turque ,no4 #fgc72 when done place it in the centre of your dish and dress the pieces in crown upon it1 sauce over with a sauce fume de gibier 7,no4 #fj7 in which you have put four large truffles in slices1 or twenty button mushrooms2 serve very hot4 ,no4 #hgj4 ,filets de ,faisans la ,marquise4 ,fillet four young pheasants1 lard and braise four of the fillets1 7as for the filets aux lgumes71 egg the other four over with a paste-brush and throw them into a plate in which you have chopped ham and bread-crumbs mixed1 cover them well1 beat gently with a knife1 and fry a light brown in a little clarified butter1 make a small border of mashed potatoes upon your dish and dress the fillets alternately upon it2 you have previously prepared a sauce velout de gibier 7,no4 #eh71 rather more than a pint1 add twenty very white dressed cockscombs1 when hot sauce round and garniture in the centre2 glaze your fillets and serve2 a spoonful of whipped cream would also be a great improvement added to the sauce when finished4 ,no4 #hga4 ,filets de ,faisans la ,maintenon4 ,prepare eight small or four large fillets divided into two separate slices1 put them in a saut-pan with two tablespoonfuls of oil1 place them over a sharp fire1 saut them very underdone1 and lay them on a cloth1 put two tablespoonfuls of chopped onions in the saut-pan1 fry them till turning yellow1 then add a pint of white sauce 7,no4 #g71 two spoonfuls of chopped mushrooms1 two of chopped parsley1 a little grated nutmeg1 pepper1 salt1 and sugar1 reduce till rather thick1 keeping it stirred1 lay in the fillets to warm1 and leave them to get cold in the sauce1 have eight pieces of paper each cut in the shape of a heart1 and large enough to fold a fillet in1 place a fillet in each with the sauce equally divided amongst them1 fold the papers over1 twisting them up at the edges1 and place them on the gridiron to broil over a slow fire2 when done dress in crown on your dish leaving them in the papers1 and serve with a little plain gravy4 ,after having used the fillets of pheasants one day the legs may be used the next1 by roasting in vegetables and trimming them nicely2 serve either la ,brabant 7,no4 #hfg71 or en salmi 7,no4 #hfi72 but the legs of large pheasants being so stringy will not make a very delicate entre1 and it is much better to convert them into a sauce la pure de gibier 7,no4 #ei71 soup1 7,no4 #age71 or forcemeat 7,no4 #abc74 ,no4 #hgb4 ,turban de ,quenelles de ,faisans4 ,proceed exactly as for the quenelles de volaille1 only using a forcemeat made from the flesh of pheasants instead of fowl1 dress them in crown1 and serve with a sauce velout de gibier 7,no4 #eh71 pure de gibier 7,no4 #ei71 or sauce fume de gibier1 either of which may be garnished with cockscombs1 truffles1 or mushrooms1 as directed for the entres of pheasants4 ,boudins de faisans are served the same way only shaping them as directed for boudins de volaille la ,richelieu 7,no4 #hch71 with which sauce they may also be served4 ,no4 #hgc4 ,grouse la ,commodore4 ,prepare two young but full-grown grouse1 roast one of them underdone1 and make forcemeat 7,no4 #abc7 of the other2 when the roasted one is cold cut it into eight pieces1 that is1 two wings1 two legs1 two pieces of the back1 and two pieces of the breast2 cover each piece all over with the forcemeat the sixth of an inch in thickness1 egg each piece over and place them in a buttered saut-pan1 just cover them with a little white stock and boil gently ten minutes1 lay them on a cloth to drain1 put a little mashed potatoes on the bottom of your dish1 build the pieces in pyramid1 and have ready the following sauce3 chop the bone of the grouse very small and put them into a stewpan1 with three pints of consomm free from salt1 an onion1 and a little celery1 with a bunch of parsley and two cloves1 boil gently half an hour1 pass the stock through a cloth into a stewpan1 reduce to a very thin glaze1 then mix a tablespoonful of the best arrow-root with half a glassful of wine and a little cold broth2 pour it into the gravy1 keeping it stirred1 season a little more if required1 and when boiling sauce over and serve4 ,no4 #hgd4 ,filets de ,grouse la ,paoli4 ,roast four young grouse in vegetables as described for the ,removes1 take out the breasts or fillets carefully1 have ready a pound of forcemeat 7,no4 #abc71 with which cover each fillet nearly a quarter of an inch in thickness all over1 put them in a buttered saut-pan1 just covered with a little white stock1 boil gently ten minutes and lay them on a cloth2 have ready eight croutons or pieces of bread1 the shape of the fillets and the thickness of a crown-piece1 fried in oil a light brown and very crisp1 dress the fillets and croutons alternately in crown upon a border of mashed potatoes1 glaze the croutons1 sauce over with a demi-glace de gibier 7,no4 #fa71 sprinkle a few chopped olives over1 and serve very hot4 ,no4 #hge4 ,filets de ,grouse la ,chancelire4 ,fillet four young grouse1 trim the fillets as directed for filet de poularde 7,no4 #gib71 butter a saut-pan with two ounces of butter1 lay in your fillets1 season with a little pepper1 salt1 and lemon-juice1 add a piece of glaze the size of a walnut1 place them on the fire1 saut underdone1 pour off as much butter as possible1 add a pint of demi-glace 7,no4 #i7 and twenty small quenelles 7,no4 #abj72 shake the saut-pan round over the fire two minutes1 take out the fillets1 which dress in crown on a border of mashed potatoes2 sauce over1 put the fillets and quenelles in the centre and serve4 ,no4 #hgf4 ,salmi de ,grouse aux truffes4 ,plain roast two grouse and cut each one up into eight neat pieces 7whilst hot1 as for la commodore71 place them in a stewpan1 cover them with a thin brown sauce 7,no4 #a71 put the cover on the stewpan and place it in the bain marie till the pieces are hot1 in another stewpan have a pint and a half of the sauce fume de gibier1 reduce it a third1 then add six middling-sized truffles cut in thin slices1 and a little sugar2 have also six croutons or scippets of fried bread 7as for la ,paoli71 dress the pieces of grouse in pyramid on your dish1 with the croutons well glazed resting upon them round the dish2 sauce over and serve4 ,no4 #hgg4 ,grouse la ,ailsa4 ,roast two grouse1 cut them into quarters1 that is1 the wings with the breasts1 and the legs with the back-bone1 pound the back and trimmings well in a mortar and put them in a stewpan1 with a pint of the sauce fume de gibier 7,no4 #fj71 boil five minutes1 then pass it through a hair sieve into another stewpan1 season with a little salt and sugar if required1 and add the yolks of two eggs1 stir over the fire till it becomes thickish but do not let it boil1 then put in the pieces of grouse2 when half cold dress them upon a border of mashed potatoes1 sauce and sprinkle bread-crumbs over and place them in a moderate oven half an hour2 serve with a demi-glace de gibier 7,no4 #fa7 round4 ,no4 #hgh4 ,turban de ,quenelles de ,grouse la ,moderne4 ,make and poach twelve quenelles from a forcemeat of grouse 7see ,no4 #abc71 poach them as for quenelles de volaille 7,no4 #hca71 dress in crown upon a border of mashed potatoes1 sauce over with a sauce fume de gibier 7,no4 #fj71 have ready the yolk of a hard-boiled egg chopped very fine1 which sprinkle over and serve4 ,black cocks and gray hens being larger birds are generally used for roasting1 but the gray hen if well kept may be dressed in any of the preceding ways2 the ptarmigan also which makes its appearance in ,february1 7a ,swedish bird as well as ,scotch17 may be used for the same purposes as grouse1 the flavour is similar but not quite so good4 ,no4 #hgi4 ,perdreaux la ,silne4 ,procure three young partridges1 pluck and draw them and cut each bird in halves1 cut off each leg below the knuckle1 break the part of the leg above the knuckle1 make an incision in the thigh and turn the leg inside1 break the back-bone 7in three7 the thigh-bone and the joint of the wing in each1 place the six halves in a saut-pan1 in which you have put eight tablespoonfuls of oil1 fry gently till three parts done1 then egg1 bread-crumb1 and place them on a gridiron over a slow fire1 broil them a good colour1 and dress in crown upon your dish1 then pour off the oil from the saut-pan1 add two glasses of port wine1 a spoonful of chopped eschalots and one of chopped mushrooms1 pass them over the fire two minutes1 add a pint of brown sauce 7,no4 #a17 ten spoonfuls of consomm1 and a little pepper1 salt1 and sugar1 reduce till rather thick1 finish with the juice of half a lemon1 sauce round and serve1 slightly glazing the partridges4 ,no4 #hhj4 ,perdreaux grills la pure de ,gibier4 ,prepare and broil three partridges as in the last2 you have previously roasted an old one and made a pure of it as directed 7,no4 #ei71 dress the partridges in crown1 glaze and serve with the pure round and in the centre4 ,no4 #hha4 ,perdreaux aux choux4 ,procure two partridges trussed as for boiling1 and lard them with fat bacon lengthwise up the breast2 have ready two white-heart savoy cabbages1 cut them in quarters and blanch them ten minutes in boiling water2 drain them quite dry on a cloth1 season well with white pepper and salt1 cut off all the stalk and place them in a stewpan with half a pound of streaky bacon2 cover with a good white stock and place them over a slow fire to stew until the stock has reduced to a thin glaze and the cabbage is quite tender2 you have roasted the two partridges1 thrust them quite hot into the cabbage1 and place the stewpan containing them in a bain marie to keep hot for one hour1 or till ready for use1 then drain and press the cabbage in a colander1 saving the stock that comes from it2 dress in a dome on your dish1 take the skewers and strings from the birds and dress them upon the top with slices of the bacon round1 broil three sausages1 which cut in halves lengthwise and lay round at the bottom1 put a pint of brown sauce 7,no4 #a7 in a stewpan1 with twelve spoonfuls of stock from the cabbage1 skim off all the fat1 reduce to a demi-glace1 sauce over and serve4 ,no4 #hhb4 ,chartreuses de ,perdreaux4 ,proceed as directed in the ,flancs 7,nos4 #fjd1 #fje1 and #fjf71 but using a round mould not too large for the dish instead of oval moulds as there directed4 ,no4 #hhc4 ,filets de ,perdreaux aux petits lgumes4 ,roast six young partridges underdone and when nearly cold cut out the breasts or fillets as neatly as possible1 place them in a saut-pan1 with a piece of glaze the size of a walnut and a little white stock1 warm them and reduce the stock to glaze1 dress them in crown upon a border of mashed potatoes1 have prepared some carrots1 turnips1 and button onions as for sauce la jardinire 7,no4 #ajj71 pass them over the fire in a little butter and sugar1 cover them with a pint of the sauce fume de gibier 7,no4 #fj71 six spoonfuls of consomm1 and the glaze from the saut-pan2 simmer at the corner of the stove till the vegetables are quite done1 skim it well1 dress the vegetables in the centre1 glaze the fillets and serve4 ,no4 #hhd4 ,filets de ,perdreaux la ,florentine4 ,roast six partridges and fillet them as in the last1 warm and dress them precisely the same1 then have a pint of demi-glace de gibier 7,no4 #fa7 in a stewpan1 reduce it a third1 then add twelve blanched mushrooms1 twelve dressed cockscombs1 and twelve very small ,french preserved truffles2 add a little sugar1 place the garniture in the centre1 sauce over and serve4 ,no4 #hhe4 ,cotelettes de ,perdreaux la ,bacchante4 ,procure six young partridges1 fillet them1 take a rib-bone and stick in the small end of each fillet1 beat them lightly with a thin knife1 take off the skin1 season with a little pepper and salt1 egg1 bread-crumb1 and fry of a light brown colour in salad oil1 but not too much done1 dress them in crown on a small border of mashed potatoes1 have ready a pint of the sauce velout de gibier 7,no4 #eh71 which you have made from the legs and bones of the birds1 which put in a stewpan1 with a pint of white stock 7,no4 #ach71 reduce1 and when it adheres to the back of the spoon add fifty ,smyrna raisins previously soaked in hot water two hours1 and the juice of ten large ,portugal grapes1 sauce in the centre1 glaze the cotelettes and serve4 ,i have served this curious entre with ,english grapes whole in it1 and very good it is1 being refreshing to the palate1 but a person requires to be used to them before they can appreciate4 ,no4 #hhf4 ,cotelettes de ,perdreaux la ,douarire4 ,prepare twelve cotelettes as above1 fry them in oil and dress them the same on your dish2 have a pint of demi-glace de gibier 7,no4 #fa7 in a stewpan1 reduce it one third1 have forty small quenelles made from forcemeat from the legs1 7see ,no4 #abc71 the quenelles must be made with very small egg-spoons1 as directed for the quenelles 7,no4 #abj72 when poached lay them on a cloth to drain1 put them into the sauce2 when hot dress the quenelles in the centre2 sauce over and serve4 ,no4 #hhg4 ,cotelettes de ,perdreaux la ,duc de ,chartres4 ,prepare and dress twelve cotelettes or fillets as before1 dress them on a dish and have ready the following sauce3 have fifty scoops of turnips the size of small marbles1 put them in a stewpan1 with an ounce of butter and half a teaspoonful of sugar1 pass over the fire five minutes1 keeping them moved1 then add a pint of demi-glace de gibier 7,no4 #fa71 place it on the corner of the stove1 let simmer1 keeping it skimmed till the turnips are done1 finish with a little orange-juice1 sauce in the centre1 glaze the cotelettes and serve4 ,no4 #hhh4 ,epigramme de ,perdreaux l'essence de ,gibier4 ,fillet six young partridges1 lard six of the fillets1 and braise them as for filets de faisans la ,brabant 7,no4 #hfg71 place the other six in a saut-pan well buttered1 season with a little pepper1 salt1 and lemon-juice1 saut them gently over a moderate fire1 make a thin border of mashed potatoes on your dish1 dress the six larded fillets first1 then the six plain ones to form a crown2 glaze nicely1 sauce over with a demi-glace de gibier and serve 7see ,sauce1 ,no4 #fa74 ,no4 #hhi4 ,epigramme de ,perdreaux aux champignons4 ,proceed exactly as in the last1 merely adding thirty heads of blanched mushrooms to the sauce and a little sugar4 ,no4 #hij4 ,turban des ,filets de ,perdreaux la ,prigord4 ,fillet three young partridges1 make likewise half a pound of forcemeat from the legs as directed 7,no4 #abc71 from which make six quenelles with two tablespoons 7,no4 #hca72 saut your fillets as in the last1 plain1 then poach your quenelles1 make a border of mashed potatoes on your dish1 and dress the fillets in crown1 alternately with the quenelles1 put three parts of a pint of demi-glace de gibier 7,no4 #fa7 in a stewpan1 reduce it a third1 add four large ,french truffles chopped very fine1 with a little sugar1 sauce over and serve4 ,no4 #hia4 ,turban de ,quenelles de ,perdreaux la ,berri4 ,make a pound of forcemeat from the flesh of one or two partridges as directed 7,no4 #abc71 and with two tablespoons make twelve large quenelles1 poach them in white stock 7see quenelles de volaille1 ,no4 #hca7 and lay them on a clean cloth to drain a moment1 make a border of mashed potatoes on your dish1 upon which dress the quenelles in crown1 then put a pint of the sauce velout de gibier 7,no4 #eh7 in a stewpan1 with half the quantity of white stock1 reduce till it adheres to the back of the spoon1 then add a tablespoonful of whipped cream1 sauce over1 sprinkle a few pistachios chopped very fine upon the top of each quenelle and serve4 ,no4 #hib4 ,filets de ,canetons ,sauvage l'essence4 ,wild ducks are best after frosty weather1 the middling-sized ones are the best for entres4 ,roast four young ones underdone well wrapped up in vegetables1 when done cut the fillets out neatly1 and dress them in crown on a border of mashed potatoes1 have prepared the following sauce3 put a spoonful of chopped eschalots in a stewpan with a glass of port wine1 the back-bones of two of the ducks and a piece of glaze the size of a walnut1 boil two minutes1 then add a pint of brown sauce 7,no4 #a7 and ten spoonfuls of consomm1 simmer a few minutes1 take out the bones1 skim1 reduce it fast till it adheres to the back of the spoon1 pass it through a tammie into another stewpan1 add a little cayenne pepper and lemon-juice1 when hot sauce over and serve4 ,no4 #hic4 ,filets de ,canetons ,sauvage la ,syrienne4 ,prepare six fillets from three wild ducks as in the last1 have six croutons of fried bread 7or scippets71 chop the livers of the ducks up very fine1 mix with a little chopped parsley1 pepper1 salt1 and a small pat of butter1 spread some upon each of the croutons1 thicker in the middle than at the sides2 set them ten minutes in a warm oven and salamander1 dress them alternately with the fillets upon a border of mashed potatoes in crown1 sauce the same as in the last1 with the addition of twenty mild stoned olives just before serving4 ,no4 #hid4 ,filets de ,canetons ,sauvage au jus d'orange4 ,cook and fillet four wild ducks as in the last1 dress upon your dish and put them into the hot closet to keep hot with a cover over them2 chop up the legs and back very fine and put them in a stewpan with a glass of sherry and a bunch of parsley1 boil five minutes1 then add a pint of consomme1 boil ten minutes1 skim and pass through a cloth into another stewpan1 reduce to half glaze1 then add ten tablespoonfuls of brown sauce 7,no4 #a71 a little sugar1 and half the yellow rind of a large orange1 cut in fine strips and blanch five minutes1 boil altogether a few minutes1 finish with a teaspoonful of juice from the orange1 sauce over and serve4 ,no4 #hie4 ,filets de ,canetons ,sauvage au fume de ,gibier4 ,cook and fillet four wild ducks as before1 dress them in crown on your dish and serve with a sauce fume de gibier over1 made from the legs and bones of the ducks as described 7,no4 #fj74 ,no4 #hif4 ,salmi de ,canetons ,sauvage aux truffes4 ,proceed exactly as for salmi de grouse 7,no4 #hgf71 only cutting up two wild ducks in neat pieces instead of the grouse1 but the wild ducks require to be more underdone4 ,no4 #hig4 ,filets de ,canetons ,sauvage la pure de ,grouse4 ,roast and fillet four wild ducks as before1 dress them in crown1 and serve with a sauce la pure de grouse 7,no4 #ei7 over4 ,widgeons are rather smaller than the wild ducks1 but are dressed exactly the same2 care should be taken in roasting any kind of water-fowl that it should be rather underdone1 and if there is a necessity for warming them in sauce when cut up for entres1 care should be taken that they do not boil in it1 for it would give the sauce a greasy appearance1 and cause the fillets to eat tough and altogether very unpalatable4 ,no4 #hih4 ,turban de ,filets de ,sarcelles la ,moderne4 ,teal are much smaller than either of the two last1 but of the same species1 though more delicate and excellent for entres4 ,roast eight teal twenty minutes in vegetables1 cut out the fillets1 which must be underdone with the gravy in them1 have ready half a pound of game forcemeat 7,no #abc71 when cold cover each of the fillets very thinly with it1 dress them in crown upon a border of mashed potatoes1 set them in a very hot oven for ten minutes till the forcemeat is cooked1 sauce over with a sauce fume de gibier 7,no4 #fj7 and serve4 ,no4 #hii4 ,turban de ,sarcelles la ,toulouse4 ,roast and fillet eight teal as in the last1 dress them on a border of mashed potatoes1 then put eight spoonfuls of game sauce 7,no4 #fj71 eight of consomm1 and eight of tomata sauce 7,no4 #cg7 in a stewpan1 boil them together a few minutes1 add twenty pickled mushrooms1 sauce over and serve4 ,no4 #ijj4 ,sarcelles au jus d'orange4 ,roast six teal as before1 cut them in halves1 chop off the pinions of the wings1 beat them a little and dress in crown1 sauce over with au jus d'orange 7,no4 #ag7 and serve4 ,teal may be dressed in any way as directed for the wild ducks4 ,no4 #ija4 ,sarcelles la ,batelire4 ,bone four teal by cutting the skin through down the back1 separating the skin on each side of it until you have cleared it1 lay the bird open1 take out the back-bone1 and with a knife you will find no difficulty in taking out all the rest2 half fill them with forcemeat 7,no4 #abj7 and sew them up with packthread1 then put them into a stewpan with three glasses of sherry1 a pint of white stock1 half a pound of lean uncooked ham1 two onions1 one head of celery1 a bunch of parsley1 a little carrot1 turnip1 two cloves1 and a blade of mace2 put the cover on the stewpan and place it in a moderate oven for an hour1 try with a larding-needle1 and if tender they are done2 lay them on a cloth to drain1 make three croutons of bread each in the shape of a cockscomb1 but a great deal thicker and larger1 put three of the teal at the bottom of the dish1 and stand a crouton 7nicely fried7 between each to form six points1 place the remaining teal upon the top1 and have ready the following sauce3 strain the stock the teal was cooked in through a cloth into another stewpan1 skim off all the fat1 add half a pint of white sauce 7,no4 #g71 reduce it till it adheres to the back of the spoon1 add a little cream sauce over and serve4 ,no4 #ijb4 ,sarcelles la macdoine de lgumes4 ,roast four teal in vegetables1 cut them in halves1 dress in crown on a border of mashed potatoes1 and serve with a white sauce macdoine de lgumes 7,no4 #ih7 in the centre4 ,no4 #ijc4 ,sarcelles la pure de champignons4 ,proceed as in the last1 but serve with a pure of mushrooms 7,no4 #ed7 in the centre4 ,no4 #ijd4 ,filets de ,bcasses la ,lucullus4 ,roast six woodcocks underdone1 take the fillets out carefully1 have ready half a pound of very white forcemeat of chicken 7,no4 #abb71 cover each fillet all over about the eighth of an inch in thickness1 egg them over when done and place them in a buttered saut-pan1 cover them with white stock1 and simmer ten minutes1 drain them on a cloth and dress in crown upon a small border of toasted bread2 you have previously pounded all the flesh from the legs with the trail in a mortar1 pass through a sieve1 and put it in a stewpan with ten spoonfuls of game sauce 7,no4 #fj7 made from the bones1 boil until thick1 keeping it stirred1 then take it off the fire and stir in the yolks of two eggs very quickly1 stir another minute over the fire to thicken1 and dress in the middle of the dish as high as possible1 sauce over with a demi-glace de gibier 7,no4 #fa7 and serve4 ,no4 #ije4 ,filets de ,bcasses la ,talleyrand4 ,roast four woodcocks1 fillet them1 cover each fillet with forcemeat as in the last1 poach them the same1 have eight croutons of bread the same size as the fillets1 and the thickness of a five-shilling-piece1 pound the trails from the woodcocks in a mortar1 season them lightly1 and mix them with the yolk of one egg1 spread it upon the croutons 7which you have previously fried71 give them the shape of a dome1 put them ten minutes in the oven1 salamander a light colour1 make a thin border of mashed potatoes on your dish1 dress the fillets half way round1 then the croutons1 put a pint of game sauce 7,no4 #fj7 in a stewpan with six spoonfuls of consomm1 reduce till it adheres to the back of the spoon1 then add six middling-sized truffles chopped very fine with a little sugar1 sauce over and serve4 ,no4 #ijf4 ,filets de ,bcasses l',imprial4 ,roast five woodcocks1 fillet as usual1 surround each fillet with the forcemeat1 and poach as before1 dress them on a small border of mashed potatoes1 and place a fine dressed cockscomb warmed in a little stock between each1 sauce over with a sauce velout de gibier 7,no4 #eh7 and serve4 ,no4 #ijg4 ,turban de ,bcasses aux champignons4 ,roast five woodcocks1 cut them in halves1 and dress them in crown1 breasts upwards1 upon a border of mashed potatoes2 put a pint of demi-glace de gibier 7,no4 #fa7 in a stewpan1 reduce it1 then add forty very fine blanched mushrooms1 with two spoonfuls of thin liquor1 boil two minutes1 then add a little salt1 sugar1 the juice of half a lemon1 and two pats of butter1 take it off the fire1 shake it round till the butter is melted1 sauce over and serve4 ,no4 #ijh4 ,salmi de ,bcasses4 ,roast three woodcocks underdone1 and when cold cut them into neat pieces1 that is1 two wings1 two legs1 and the breasts2 chop the trails from the interior very fine and spread them upon six croutons of fried bread in the shape of fillets1 place them in the oven three minutes1 and salamander lightly2 make a game sauce with the bones as directed 7,no4 #fj71 when you have reduced it to a good consistency1 put in the pieces of woodcocks1 cover the stewpan1 stand it in the bain marie till they are quite hot1 then build them up as high as possible on your dish1 dress the croutons round1 sauce over and serve2 truffles or mushrooms may be added to the sauce4 ,no4 #iji4 ,salmi de ,bcasses la ,joinville4 ,roast two woodcocks underdone1 cut them up and proceed exactly as in the last1 make ten quenelles de gibier 7,no4 #abc71 poach them1 lay them on a cloth to drain1 egg over with a paste-brush1 and roll them in chopped ham and truffles1 place them in a dish1 which put in the hot closet with the cover over for half an hour1 then put a border of mashed potatoes upon your dish1 dress the quenelles in crown with the woodcocks in the centre and over1 as elevated as possible1 sauce over with a demi-glace de gibier1 dress the croutons round and serve4 ,no4 #iaj4 ,entre de ,bcasses la ,comtesse4 ,roast your woodcocks in vegetables1 separate the breasts from the legs1 take off the flesh from the legs and pound it in a mortar with the trails1 make a pure as for the filets la ,lucullus1 then have ready a croustade of bread two inches high1 rather oval1 and fluted round1 not too large for the dish1 make an incision round the top a quarter of an inch from the edge1 fry a nice colour1 scoop out the top1 place it on your dish1 pour in the pure2 you have kept the breasts hot in a stewpan in the bain marie1 dress them over the pure with the points to meet in the centre1 place two fine dressed cockscombs warmed in the sauce between each breast1 and a quenelle upon the top1 sauce over with a demi-glace de gibier 7,no4 #fa7 and serve4 ,no4 #iaa4 ,bcasses la ,prigord4 ,roast three woodcocks nicely before a sharp fire1 put a piece of toasted bread under them whilst roasting to catch the trails1 when done cut the toast into three pieces1 diamond shapes1 place them in your dish and place the woodcocks upon them1 their tails to meet in the centre of the dish1 sauce over as for filets la ,talleyrand 7,no4 #ije7 and serve4 ,no4 #iab4 ,bcasses l'essence4 ,roast three woodcocks as in the last1 dish them the same1 and serve with a sauce l'essence made from some bones or remains of woodcock1 as directed 7,no4 #fj74 ,no4 #iac4 ,bcasses la ,financire4 ,proceed precisely as in the last1 but adding ten blanched mushrooms1 ten fine dressed cockscombs1 ten small quenelles 7,no4 #abc7 of game1 and as many slices of truffles to the sauce4 ,no4 #iad4 ,bcasses la pure4 ,roast three woodcocks as before1 having previously roasted one1 with which make a pure as directed 7,no4 #ei71 sauce round and serve4 #iae4 ,snipes or ,bcassines4 ,snipes may be dressed in any way as directed for the woodcocks1 but being much smaller you cut them in halves instead of filleting them1 dress round to form a crown1 only you require more of them4 ,no4 #iaf4 ,plovers4 ,plovers1 like other game1 require to be kept a short time before they are cooked2 they are dressed similar to woodcocks1 although not quite so recherch2 when well dressed they are very delicious4 ,no4 #iag4 ,filets de ,pluviers la ,marie ,antoinette4 ,roast eight plovers well wrapped up in thin slices of bacon1 and tied up in paper2 when done leave them to get cold in the bacon1 then cut out the fillets as for woodcocks1 and stick the pilon of the leg at the point of each fillet2 let a piece of the bacon remain over each fillet1 egg and bread-crumb twice over1 and fry them a nice colour in salad oil2 chop up the legs1 bones1 and trimmings of the birds1 and put them in a stewpan with a glass of sherry1 an onion in slices1 and a little raw ham minced2 place it on the fire a couple of minutes1 then add a pint and a half of good white stock2 place it again on the fire1 and let it simmer half an hour1 skim1 and pass it through a cloth into another stewpan1 reduce to a thin glaze1 then mix a little arrow-root with three spoonfuls of white stock and the juice of half a lemon1 pour it into the sauce1 keeping it stirred till boiling1 dress the fillets in crown on a circle of mashed potatoes1 sauce round1 and serve very hot and crisp4 ,no4 #iah4 ,filets de ,pluviers aux truffes4 ,proceed with the fillets exactly as in the last1 make ten croutons of bread1 upon which put the trail1 see woodcocks 7,no4 #ije71 dress the fillets round alternately with the croutons1 put a pint and a half of demi-glace de gibier 7,no4 #fa71 and a gill of consomm in a stewpan1 reduce to half1 then add six middling-sized truffles in slices1 and a little sugar1 sauce over and serve4 ,no4 #iai4 ,filets de ,pluviers aux champignons4 ,proceed exactly as in the last1 only using mushrooms instead of truffles4 ,no4 #ibj4 ,fillets de ,pluviers la ,rgence4 ,roast three plovers in bacon as before1 and when done have three larded lambs' sweetbreads nicely cooked1 dress them alternately on a border of mashed potatoes in a ring1 put half a pint of demi-glace de gibier 7,no4 #fa7 in a stewpan1 boil it a minute1 then add twelve stoned ,french olives1 season with a little sugar1 sauce in the centre1 glaze the sweetbreads1 and serve4 ,no4 #iba4 ,pt chaud des ,pluviers4 ,make a paste as directed for pt chaud1 see ,flancs 7,no4 #fah71 build up a crust with the hand or in a small round mould to match your dish1 then fillet twelve plovers1 season them with a little pepper1 salt1 and chopped eschalots1 cut some thin slices of fat bacon1 with which line the interior of your crust1 which has stood a good hour after building to get firm1 lay the fillets round1 placing a thin slice of fat bacon between each2 the pt must not be more than three inches in height when filled2 add four spoonfuls of game sauce1 and a few raw mushrooms1 cover with a thin sheet of the paste1 and ornament the exterior to your fancy1 forming a lid with a round piece of puff paste 7,no4 #aacb72 bake it an hour and a half in a moderate oven1 take off the lid and as much fat as possible from the top1 add half a pint of game sauce 7,no4 #fj7 quite hot1 and serve either with or without the lid4 ,no4 #ibb4 ,quails4 ,the climate of this country is far from being advantageous for these delicate birds1 which migrate even from ,france at the end of the autumn2 the quails in this country must be fed in confinement to fatten1 before they are fit to be eaten1 which destroys much of that beautiful flavour they possess in ,france1 where they feed in their native vineyards4 ,no4 #ibc4 ,cailles en macdoine de lgumes aux feuilles de vignes4 ,truss eight quails1 fold each one up in a vine-leaf1 and then in a thin slice of bacon1 run a skewer through them sideways1 which tie upon the spit2 then have some vegetables of all kinds1 cut up in thin slices1 which moisten with a little oil1 have then some sheets of paper1 upon which lay the vegetables1 lay the quails on the spit over them1 breasts downwards1 cover well with the vegetables1 fold the paper round1 and tie them up2 roast from twenty-five to thirty minutes before a sharp fire2 you have prepared a border of vegetables as for ,chartreuse 7,no4 #fjd71 but not to stand more than two inches in height2 fill it with stewed cabbage and boiled ,french beans1 turn it out on your dish1 and dress the quails upon it1 their tails towards the centre and their breasts outside2 make a pyramid of boiled green peas on the top1 and serve a white jardinire sauce 7,no4 #ih7 round4 ,no4 #ibd4 ,cailles aux petits pois4 ,proceed exactly as above with the quails1 but make the stand entirely of green peas nicely boiled2 have ready a pint of stewed peas 7,no4 #ajgg7 with which you have put the quails a few minutes1 fill the centre with them1 dress the quails round as above1 and pour the remainder of the peas in the dish4 ,no4 #ibe4 ,turban des ,cailles la ,financire4 ,roast eight quails in vegetables1 but without the vine-leaf and bacon1 make a border of forcemeat as for ris de veau la ,turque 7,no4 #fgc71 stand it in your dish1 then make a ragout financire 7,no4 #ej71 but using game sauce instead of brown sauce2 put your quails five minutes in the sauce1 then dress them round on the border of forcemeat2 garniture in the centre1 sauce over1 and serve4 ,no4 #ibf4 ,turban des ,cailles aux concombres4 ,roast seven quails as before1 cut each one in halves lengthwise1 have also fourteen pieces of cucumbers the same size1 stewed as ,no4 #ajc1 dress them alternately with the halves of quails upon a border of mashed potatoes1 and serve with a sauce la pure de concombres 7,no4 #aje7 in the centre4 ,no4 #ibg4 ,turban de ,cailles la pure de truffes4 ,proceed as above1 using ten quails instead of seven1 and serving with a pure de truffes 7,no4 #ec71 omit the cucumbers4 ,no4 #ibh4 ,quails for ,vol-au-vents1 or ,pt chaud4 ,roast and cut them in halves if for vol-au-vents1 put them in a white financire sauce 7,no4 #ej71 but if for pts chauds1 in a brown financire twenty minutes before serving4 ,no4 #ibi4 ,cotelettes des ,pigeonneaux la ,parisienne4 ,procure six large pigeons1 fillet and form them into cotelettes 7see cotelettes de perdreaux1 ,no4 #hhe71 stuff with a little forcemeat of fowl1 egg and bread-crumb them1 and fry a light yellow colour in oil2 fry also twelve croutons of bread the size and shape of the cotelettes1 and dress them alternately upon a border of mashed potatoes1 to form a crown2 sauce with a pure de concombres 7,no4 #aje7 made brown instead of white1 and serve1 glazing the cotelettes lightly4 ,no4 #icj4 ,cotelettes des ,pigeonneaux la ,financire4 ,proceed as in the last1 only serving with a ragout la financire 7,no4 #ej7 instead of the pure4 ,no4 #ica4 ,cotelettes des ,pigeonneaux aux pois verts4 ,proceed as before1 and serve with a pint of green peas1 prepared as for cotelettes de mouton aux pois 7,no4 #gac74 ,they may also be served with a sauce aux truffes 7,no4 #ea71 ,italienne 7,no4 #cj71 jardinire 7,no4 #ajj71 or sauce piquante 7,no4 #bg74 ,no4 #icb4 ,cotelettes des ,pigeonneaux la ,suliman4 ,prepare the cotelettes as usual1 season them well with chopped parsley1 do4 eschalots1 and a little pepper and salt2 procure a pig's caul1 cut into twelve pieces1 in each of which fold a cotelette1 place them in a saut-pan1 and fry them in oil a nice colour1 but rather underdone2 dress on a border of plain boiled rice1 which you have made hot and seasoned with a little salt and pepper1 and moistened with a piece of butter2 serve very hot with a sauce l',indienne 7,no4 #de7 in the centre4 ,no4 #icc4 ,turban of ,larks la ,parisienne4 ,larks when in good order and fat are excellent for entres4 ,bone eighteen fine ones with a penknife1 lay a little forcemeat of game 7,no4 #abc71 in the interior of each1 with a few fillets of truffles1 sew them with packthread1 giving them their first shape as near as possible2 cover the bottom of a stewpan with thin slices of fat bacon1 then lay in the larks1 which again cover with sheets of fat bacon2 add a few vegetables of each sort in slices1 with a bunch of parsley1 two glasses of ,madeira wine1 and half a pint of consomm2 cover the stewpan1 and place it in a moderate oven2 when the birds feel tender they are done2 take them out1 and lay them on a dish2 lay another dish over1 and press them lightly till cold2 pass the stock they were cooked in through a cloth into a stewpan1 and skim off all the fat2 use it with the bones of the larks to make a sauce 7,no4 #fj72 when the sauce is of a proper consistence1 add twenty small quenelles 7,no4 #abj71 put it in the bain-marie to keep hot1 pull all the packthread from the larks1 and put them in a stewpan with a little consomm1 warm them gently1 have ready a border of forcemeat as for turban de cailles 7,no4 #ibe71 dress the larks in crown upon it1 garniture in the centre1 sauce over1 and serve4 ,no4 #icd4 ,turban of ,larks aux fines herbes4 ,proceed with the larks as in the last1 dress them on a border of forcemeat1 and make the sauce the same2 put a tablespoonful of chopped onions in a stewpan1 with half a one of oil1 fry a light yellow colour1 keeping them stirred2 add one of parsley and two of chopped mushrooms1 with which mix a quarter of one of flour1 and twelve of the sauce2 stir it over the fire twenty minutes1 season with a little pepper1 salt1 and nutmeg1 take it off the fire1 and stir in the yolk of an egg very quickly2 pour all over the larks1 let them get cold1 egg and bread-crumb over1 and place them twenty minutes in a moderate oven1 salamander a nice colour and sauce as in the last1 omitting the quenelles1 and pouring round instead of over2 serve very hot4 ,no4 #ice4 ,turban of ,larks aux quenelles4 ,prepare eight larks as for la ,parisienne2 have also prepared eight quenelles de gibier 7,no4 #abc7 of the same size as the larks1 dress them alternately upon a border of mashed potatoes1 and serve with a sauce au fume de gibier 7,no4 #fj7 over4 ,no4 #icf4 ,pt ,chaud de ,mauviettes4 ,prepare a crust as for the pt chaud de pluviers1 bone twenty-four larks1 stuff them with forcemeat1 but do not sew them1 fold a slice of fat bacon round each1 fill your pt1 and proceed exactly as in ,no4 #fbc4 ,no4 #icg4 ,pt ,chaud de ,mauviettes gratin4 ,proceed as above1 but when you have filled the pt have half a pound of forcemeat 7,no4 #abj71 with which mix some chopped eschalots1 do4 parsley1 and do4 mushrooms2 cover all over the larks1 and again cover that with slices of fat bacon2 bake an hour and a half2 when done take off the lid1 and the fat bacon1 salamander the forcemeat a nice brown1 and serve with some clear strong consomm 7in which you have boiled the bones of the larks reduced to a demi-glaze71 poured over4 ,no4 #ich4 ,vol-au-vent de ,mauviettes4 ,bone twelve or eighteen larks according to the size of your vol-au-vent1 which you have previously made 7see ,no4 #aacg71 stuff them lightly1 place a leg-bone in the breast of each1 and form them in the shape of a pear2 place them in a stewpan covered with slices of fat bacon1 add a glass of sherry1 with a little stock and a few vegetables1 stew them gently one hour1 then in another stewpan have a pint of sauce velout de gibier made as directed 7,no4 #eh7 from the bones of the larks2 take the larks out of the braise1 drain them on a cloth1 then put them into the sauce1 with ten blanched mushrooms2 when hot fill the vol-au-vent1 and serve directly4 ,,of ,,the ,,roasts ,,for ,,second ,,course4 ,in ,london the poultry and game are sent in so nicely prepared for cooking that any remark upon the method of killing1 plucking1 and drawing them would appear almost unnecessary1 but remembering the manner that ,i have seen poultry and game mutilated in some parts of the country1 ,i have been induced to give the following simple directions4 ,the best way of killing poultry is to take the bird by the neck1 placing the thumb of the right hand just at the back of the head1 closing the head in your hand1 your left hand holding the bird1 then press your thumb down hard and pull the head and neck contrariwise1 the neck will break instantaneously1 and the bird will be quite dead in a few seconds1 when hang it a short time by the legs for the blood to flow into the head1 which renders the flesh much whiter4 ,in ,france we usually kill them by cutting the throat close to the head2 both methods are good with regard to the whiteness of the flesh1 but ,i prefer the ,english method1 not being so barbarous4 ,to pluck either game or poultry have the bird upon a board with its head towards you1 and pull the feathers away from you1 which is the direction they lay in2 many persons pull out the feathers in a contrary direction1 by which means they are likely to tear the skin to pieces1 which would very much disfigure the bird for the table4 ,to draw poultry after it is well plucked1 cut a long incision at the back of the neck1 cut the neck bone off close to the body of the bird1 but leave the skin a good length over1 then take out the thin skin from under the outer with the crop1 cut an incision under the tail just large enough for the gizzard to pass through1 no larger1 then put your finger into the bird at the breast and detach all the intestines1 squeeze the body of the bird and force out the whole from the incision at the tail2 it is then ready for trussing1 the method of doing which will be given in the various receipts throughout this series4 ,the above method of drawing poultry is equally applicable to game4 ,to make a gravy for roasts well butter the bottom of a convenient-sized stewpan1 upon which lay three onions in thick slices1 over which lay a few slices of lean bacon and three pounds of lean beef2 place it over a good fire and add two cloves and six peppercorns1 with a few sprigs of parsley2 when the onions begin to brown stir the meat round with a wooden spoon1 keeping the onions still at the bottom1 stir occasionally until the onions are well browned but not burnt1 then fill up with two quarts of water and half an ounce of salt2 when boiling place it at the corner of the fire1 skim and let it simmer an hour1 skim again1 pass it through a cloth into a basin and use when required4 ,the simplicity of roasting is so generally known by all classes of cooks that but very little attention is often paid to it2 the simplicity of the arrangement for roasting being such as with many to leave it to attend to itself2 but ,i shall here in a very few words show my readers the facility of roasting well and with little trouble1 which ,i consider of the greatest importance1 especially in a dinner-party where1 after the entres have been well degusted1 nothing refreshes the palate or disposes it better for the second course than a fillet or cut from the fillet of a well-roasted capon1 chicken1 or some description of game1 but if badly roasted it would lose its effect4 ,in roasting much depends upon the fire which requires to be solid and to throw out a great heat1 as it is always easy to keep anything a good distance from it1 but a bad fire would be the destruction of anything placed before it1 for if you had a couple of good fowls or a brace of birds1 and were to put one down before a slow fire and the other before a brisk1 you would be so astonished at the difference in flavour that did you not know different you would declare that one was of an inferior quality2 ,i am also very much against the improper manner of basting1 which would give any birds or poultry the appearance of having been first roasted and afterwards stewed2 ,i have never during the last six years suffered any bird to be basted in my kitchen with the exception of rubbing a piece of butter over the breast of poultry or game as soon as the skin becomes set2 any kind of game or poultry is done when you perceive a great smoke arising from it1 and if not taken up immediately you lose the flavour and the bird its appearance1 for instead of going to table nice and plump it will present a mean and shrivelled object1 loudly bespeaking the cook's inattention1 unless it has been kept in a screen or hot closet1 by the party having kept the dinner waiting4 ,by following the above simple method great benefit will be derived in this simple branch of the art1 but the most universally useful1 for ,i think we may say without hesitation that near two thirds of our animal and volatile food is daily roasted1 which has made me so desirous of impressing the necessity of attention1 which is all that is required to roast well4 ,no4 #ici4 ,roast ,turkey au ,cresson4 ,for second course a turkey should be very small and well trussed1 the breast thrown out1 the sinews of the legs cut and the feet chopped off1 run a skewer through the pinion of the right wing1 passing it beneath the thigh-bones and through the pinion of the left wing1 run your spit through the body1 passing it between the skewer and the back-bone1 and tie the legs upon a rest 7made by folding a thick piece of carrot about two inches long and one broad in buttered paper7 upon the spit to keep the legs upon a level with the thighs2 have a good clear fire1 put down the turkey at a short distance from it1 five minutes after it is down rub it over the breast a minute with a piece of butter which being hard and cold you have pressed into a large wooden spoon1 7made with a very long handle1 by which means you can rub it over the bird whilst turning without approaching too near the fire17 about a quarter of a pound would be sufficient for six or eight2 then place it a little further back1 7according to the heat and size of your fire17 the butter will form a froth over it2 if the skin should blister you must put it still further from the fire1 keep it of a nice gold colour1 and when done serve with gravy in the dish and garnish with nice fresh water-cresses4 ,a turkey weighing five pounds will require about three quarters of an hour to roast1 and so on in proportion1 but one of that size is quite large enough for a roast second course2 but if before a small fire an hour and a quarter1 or if a larger turkey an hour and twenty minutes4 ,no4 #idj4 ,turkey ,barded4 ,truss a turkey as described in the last1 have a square piece of fat bacon the eighth of an inch in thickness and large enough to cover the breast1 upon which tie it with packthread2 roast and serve as in the last1 taking away the packthread but leaving the bacon2 it will require a little longer to roast as the bacon prevents the fillets from being done so soon4 ,no4 #ida4 ,turkey ,larded4 ,lard the breast of a young turkey as you would a noix de veau 7,no4 #efe71 7only cut the bacon finer71 to facilitate the larding1 dip the breast in a stewpan of boiling water1 or pass it a minute over the flame of a charcoal fire to set the skin to the flesh1 place it down to roast but do not butter it over the larded part2 serve with gravy and water-cresses in a dish as before4 ,no4 #idb4 ,dindonneau truff la ,prigord4 ,this dish is sometimes served as a roast in the second course1 but very seldom in this country4 ,proceed exactly as for the remove 7,no4 #ebd71 but choose a very small turkey1 for what would look noble in the first course would appear vulgar in the second4 ,no4 #idc4 ,dindonneau farci4 ,have a young turkey1 but do not let its weight exceed six pounds1 have ready one pound of veal forcemeat with which mix six truffles in small dice and half a pound of fat livers previously blanched1 season well1 then stuff the breast and interior of the turkey1 fasten the skin over to the backbone1 7but not too tight17 with a packing-needle and string1 and roast in vegetables as for the removes2 about a quarter of an hour before it is finished take the vegetables from it1 and place it closer to the fire to take a nice gold colour2 serve with a little gravy in the dish4 ,it will require one hour to roast4 ,no4 #idd4 ,roast ,turkey l',anglaise4 ,have a young turkey1 stuff the breast with some veal stuffing 7,no4 #abg71 roast it plain as directed1 and serve with a little gravy and water-cresses2 a few small country sausages broiled very crisp should be handed round the table4 ,no4 #ide4 ,turkey ,poults4 ,turkey poults1 so called from being used when about the size of a large poulet1 are trussed with the legs turned at the knuckle and the feet pressing upon the thighs1 the neck is skinned and the head fixed under the wing2 roast them the same as directed for turkeys1 about twenty-five minutes or half an hour1 according to their size1 and in the same modes1 but they are usually served1 one larded and the other barded1 with gravy and water-cresses in the dish4 ,no4 #idf4 ,chapon rti au cresson4 ,roast and serve a capon in any of the ways directed for turkeys1 roast of a nice gold colour and serve with water-cresses round2 a capon weighing five pounds requires about three quarters of an hour to roast4 ,poularde au cresson exactly as above4 ,no4 #idg4 ,poularde la ,demidoff4 ,put a pint and a half of sauce bchamel 7,no4 #g7 in a stewpan1 place it over the fire and reduce until becoming thick1 keeping it stirred1 then add twenty dressed cockscombs and twelve small ,french truffles1 season with a little pepper1 salt1 and grated nutmeg1 take it off the fire and stir in two yolks of eggs very quickly1 stir it another minute over the fire to set1 and put it away to get cold1 then have a nice poularde trussed with the legs turned inside1 cutting off the feet1 which stick into the apertures where you turned in the legs1 fix them in with string and a packing-needle1 as also the legs and wings1 using no skewers1 and giving the poularde a handsome appearance1 take out the breast-bone1 stuff the poularde with the above preparation1 roast it in vegetables as for the removes2 when nearly done take away the vegetables and give it a nice colour2 have ready the following sauce3 put a pint and a half of white veal stock in a stewpan1 with six spoonfuls of bechamel sauce1 and reduce it to a white demi-glace1 then add a little sugar and four spoonfuls of good cream2 sauce round and serve4 ,no4 #idh4 ,poularde rti la ,stel4 ,roast a nice poularde in vegetables as above1 when nearly done take away the vegetables1 let it turn a few minutes before the fire1 then rub it all over with butter1 have some bread-crumbs and flour mixed together in a flour-box1 which shake over the poularde by degrees whilst roasting1 it will form a white crust over1 take it up and serve with a demi-glace de volaille 7,no4 #f7 under4 ,no4 #idi4 ,poulet rti4 ,for a dinner of four entres you would require two fowls1 but not too large1 truss and roast them as directed for a turkey1 judging the time required according to their size1 serve with gravy and watercresses2 they may be larded1 barded1 or served in any way mentioned in the foregoing receipts2 a fowl weighing two pounds and a half would require half an hour roasting1 or three quarters of an hour if larger4 ,no4 #iej4 ,spring ,chickens4 ,are served like fowls1 generally plain roasted1 but they may be larded or dressed la ,stel 7,no4 #idh7 as the poularde4 ,be particular in tying the legs upon paper to the spit1 as directed for the turkey1 as it so improves their appearance when roasted4 ,about twenty-five minutes would be sufficient to roast them4 ,no4 #iea4 ,spring ,chickens la ,forrester4 ,truss them as directed for poularde 7,no4 #idg71 but roast them quite plain1 not very brown2 have two good handfuls of very fresh water-cresses1 pick off all the stalks1 and one of small salad mixed well together1 and completely cover the chickens with it1 serve a little gravy on the dish with some separate1 and a boat of bread sauce4 ,no4 #ieb4 ,geese4 ,a green goose roasted plain and served with a little gravy is generally sent up for second courses2 but if the larger ones are used they must be stuffed with sage and onions1 but very few would choose such a thing for a roast second course1 whilst green geese in their season are great favourites1 truss them by cutting off the leg at the knuckle1 and the wing at the first pinion1 fixing them at the side with skewers to throw the breast up2 a full-grown goose will take one hour to roast1 but a green one not more than half an hour4 ,no4 #iec4 ,ducklings4 ,make a very favourite roast in the ,london season1 they must have good fillets1 white and plump1 and require to be a little more underdone than any other description of poultry2 if too much done the fat catches and gives a rank flavour to the flesh1 besides causing the fillets to eat dry1 they are usually served plain roasted for a second course1 but ,i have served them differently upon some occasions for the sake of variety1 but it must be with a very thin sauce and one that invigorates the palate1 although they never can be better than when served plain roasted1 ,i shall here give one or two deviations2 truss them by twisting the legs at the knuckles and resting the feet upon the thighs1 cut the wing off at the first pinion1 and run a skewer through the bird1 fixing the pinion and legs with it1 place them upon a spit and roast twenty minutes4 ,no4 #ied4 ,canetons au vin de ,madre4 ,roast them plain1 but just before they are done shake a little potato-flour over them mixed with a little common flour1 dress them on your dish1 and have ready the following sauce3 put three spoonfuls of chopped olives and one of chopped eschalots in a stewpan with two glasses of ,madeira wine1 reduce it a minute1 then add half a pint of demi-glace 7,no4 #i7 with a little cayenne1 sugar1 and six spoonfuls of consomm1 reduce it till it adheres lightly to the back of the spoon1 then add the juice of half a lemon1 sauce under and serve4 ,no4 #iee4 ,canetons au jus d'orange4 ,roast two ducklings plain1 and serve with a sauce au jus d'orange 7,no4 #ag7 over4 ,no4 #ief4 ,canetons au jus d'eschalotte4 ,roast as in the last and serve with a sauce au jus d'eschalotte 7,no4 #af7 under4 ,no4 #ieg4 ,guinea ,fowls4 ,these birds must be very young1 for being naturally very dry1 they are not eatable if more than twelve months old2 they are generally larded or barded1 and served plain roasted1 rather well-done1 they are trussed like the common fowls1 and require nearly three quarters of an hour to roast4 ,no4 #ieh4 ,pea ,fowls4 ,these magnificent birds make a noble roast1 and when young are very excellent1 they are larded1 plain roasted1 and served with the tail stuck into them1 which you have preserved1 the head with its feathers being left folded up in paper and tucked under the wing2 roast about an hour and a half1 take the paper from the head and neck1 dress it upon your dish with water-cresses and a border of tulips or roses round1 and the gravy separate in a boat4 ,in large families where these volatile demi-gods are plentiful1 ,i would recommend them to have one of the finest peacock's tails mounted in silver1 and made to easily fix upon the dish1 by means of a slide1 in which the fowl is served1 it would look splendid upon table1 and remind us of the ancient ,roman banquets1 where ,lucullus1 ,tiberius1 and ,horace used to feast and sing their love4 ,no4 #iei4 ,pigeons ,are trussed as a fowl to roast1 and served plain roasted1 with a little gravy in the dish1 or roasted with a vine-leaf upon the breast1 over which you have tied a square piece of bacon1 they will take a quarter of an hour to roast1 but serve them with the bacon and leaf over2 my new way of cooking them is to cut up a head or two of celery into very thin layers1 lay some on the breast of each1 and tie pieces of fat bacon over1 roast and serve with a little gravy as usual2 this method has been much approved of4 ,no4 #ifj4 ,quails4 ,eight quails are sufficient for a dish1 they should be killed if possible forty-eight hours before dressing1 draw and truss them by cutting off the wings at the first pinion1 leaving the feet1 and fixing the pinion of the wing and legs with a very small skewer2 cover the breasts with vine-leaves1 over which tie a thin square slice of fat bacon1 then pass a long skewer through the pinions and thighs of each1 tie them on a spit and roast them nearly twelve minutes at a convenient distance from a sharp fire of a nice gold colour1 serve with a little gravy in the dish4 ,no4 #ifa4 ,cailles l',eloise4 ,prepare eight quails with the bacon and vine-leaves as before1 then have a pig's caul1 cut it into eight square pieces and fold a quail in each1 roast them a minute longer than in the last1 and serve with a very thin sauce bchamel 7,no4 #g7 which you have finished with a spoonful of whipped cream under4 ,no4 #ifb4 ,pheasants ,for second course are usually served plain1 you require two of them for a dish in a four entre dinner1 truss them the same as a fowl1 leaving the head and neck on1 which skin1 and fix round at the side with the skewer you have fixed the wing and legs with2 a middling-sized one will take about half an hour before a brisk fire1 they are also good larded1 or one larded and the other barded4 ,no4 #ifc4 ,faisans la ,galitzine4 ,roast a couple of pheasants1 and when done cut the breasts in slices without detaching them2 put six spoonfuls of consomm of game in a stewpan1 with a piece of glaze the size of a walnut1 boil two minutes1 then add two pats of butter1 a little cayenne pepper1 and the juice of half a lemon1 pour over and serve4 ,no4 #ifd4 ,grouse ,are generally served plain roasted upon a piece of toast1 with gravy separate in a boat2 they may also be served la ,rob ,roy1 as directed for the ,remove 7,no4 #edh71 but two birds will be sufficient for a roast1 truss them as you would a fowl to roast4 ,no4 #ife4 ,grouse la ,bonny ,lassie4 ,truss them rather roughly1 roast them before a brisk fire rather underdone1 if young a quarter of an hour will be sufficient1 and serve them upon toast1 crisp and well-buttered1 made from brown bread1 and serve with a rather thick and boiled melted butter 7,no4 #ga7 over4 ,grouse may likewise be served for a change with a thin sauce l'essence de gibier1 with which you may add a few truffles or mushrooms1 but this will of course much depend upon the first course1 or1 at least1 of what the first course consists1 although1 as ,i have before stated1 they are better plain roasted2 yet in some parts of the country where they are plentiful a change may be desired4 ,ptarmigans ,are ,swedish birds1 but many are found in ,scotland1 much of the same species as grouse1 and are very plentiful about the month of ,february2 they are dressed precisely in the same way as the grouse4 ,a curious anecdote of the celebrated ,charles the ,twelfth1 relating to what he used to call a fte1 or repas champtre1 gave me the idea of inventing the following roast1 and calling it ,ptarmigan la ,charles the ,twelfth4 ,kill them by accident1 pluck them immediately1 draw them1 and save the feathers and interior1 put three guns in bivouac1 and hang the ptarmigans on one side with string or green twigs1 light a wood fire beneath1 upon which put the feathers and interior1 let remain1 turning them the whole time1 till done1 and serve them au naturel1 with a good bit of salt sprinkled over them2 many people would object to this method1 but the flavour is excellent to a scientific palate1 and more so to a hungry stomach4 ,the anecdote is as follows3 crossing a mountain in ,sweden with a small part of his army1 the ,king was unexpectedly attacked by a numerous body of ,russians1 and a skirmish took place1 but the ,king was as usual victorious2 having lost several of his braves1 a search was made for them in the heather1 where they found one hundred and fifty-one killed and thirty wounded1 being fifteen of the enemy1 two ,swedish officers1 one lieutenant1 seven privates1 one hundred and thirty ptarmigans1 and twenty-five black cocks1 all killed by accident1 the birds were1 by command of his ,majesty1 plucked and roasted1 to the no small satisfaction of his troops1 who were short of provisions at the time2 so great was the treat that they hoped his ,majesty would often repeat the fte champtre4 ,no4 #iff4 ,black ,cocks and ,grey ,hens4 ,these birds1 like pheasants1 must be well kept2 they are excellent eating1 and are usually served plain roasted1 trussed like grouse1 but may be served la ,stockholm as follows3 lard one side of the breast1 and cover the other side with vine-leaves and fat bacon1 which tie on1 roast from half to three quarters of an hour according to the size1 and serve with toast under1 and gravy in the dish4 ,no4 #ifg4 ,partridges ,make a very nice roast1 truss them in the same manner as directed for grouse1 obtain them young if possible1 the old ones although not the best for stewing eat much better dressed that way2 four will be sufficient for a roast1 put them upon the spit1 and when the first course goes to table place them before a sharp fire fifteen minutes1 or according to the size1 and serve with a gill of clear gravy upon the dish and bread sauce in a boat2 you may also lard or bard them with fat bacon1 or lard two and bard two1 allowing them a little longer to roast1 it will give them a very nice appearance4 ,no4 #ifh4 ,dun ,birds ,are very seldom sent to table1 but plain roasted is the usual way1 and a little or no improvement can be made2 serve them in a dish with gravy and a lemon separate1 not too much underdone4 ,no4 #ifi4 ,wild ,ducks and ,pintails4 ,must not be too old1 they require keeping two or three days or longer before they are dressed2 they are trussed by twisting each leg at the knuckle1 and resting the claws on each side of the breast1 fixing them with a skewer run through the thighs and pinion of the wings 7,no4 #iec71 rub the liver over the breasts1 and roast them from fifteen to twenty minutes rather brown1 serve three for a roast1 as the breast is the only part eatable1 a little gravy on the dish and lemons separate4 ,no4 #igj4 ,wild ,ducks la ,chasseur4 ,truss them as before1 rub the liver over1 and roast underdone1 cut the breast in slices without detaching them1 catch the gravy that escapes in a saut-pan1 add a piece of glaze the size of a walnut1 place it on the fire1 and when hot add four pats of butter1 half a glass of port wine1 a little mignonette1 pepper1 and the juice of half a lemon1 shake altogether over the fire1 and when the butter is melted sauce over and serve4 ,although ,i have directed that they should be roasted underdone they must have no appearance of rawness4 ,no4 #iga4 ,widgeons ,require but very little keeping before they are dressed1 if well roasted they are nearly equal to the wild duck1 and are served the same2 it requires rather more than a quarter of an hour to roast them to perfection4 ,no4 #igb4 ,teal ,make a beautiful roast as well as entre1 and when in good order are very delicious1 after a frost they are generally very fat2 truss them with care1 leaving the breast the same as ducklings1 six will be sufficient for a dish1 keep them a very light brown colour and rather crisp1 serve with a little gravy and water-cresses1 if approved of1 serve lemon separate2 these birds being tender are easily cut in halves by the carver1 to one half of which he can assist each guest2 they will require about eight minutes roasting4 ,no4 #igc4 ,teal au jus d'orange4 ,roast as above1 and serve with a sauce au jus d'orange 7,no4 #ag7 over them1 or they may be served with a sauce au jus de bigarade 7,no4 #ah71 or a demi-glace de gibier 7,no4 #fa74 ,no4 #igd4 ,plovers ,are good when well kept1 and excellent as a roast1 truss1 but do not draw them1 and put six on a skewer1 set some toast underneath to catch the trail which may escape from them whilst roasting1 about ten minutes is sufficient2 cut the toast in diamond shapes1 place them in your dish with the plovers over1 and gravy separate in a boat1 they may also be served barded with the vine-leaf as for pigeons or quails1 but the bacon must be very thin1 and when roasted quite crisp1 black plovers are dressed in the same way1 but the golden ones are the most delicate4 ,no4 #ige4 ,of the ,woodcock4 ,these birds are one of the greatest luxuries1 they must not be too fresh or too stale when dressed2 they are fit for cooking when they look black between the legs and the feathers become rather loose2 pluck and truss them with the legs twisted at the knuckles and the feet pressing upon the thighs2 bring the pinion of the wing to the thigh1 you have previously skinned the head and neck1 bring the beak round under the wing1 which pass through the pinions of the wings and thighs1 place about four upon a skewer1 tie them upon a spit and roast them from ten to fifteen minutes before a sharp fire with a piece of toasted bread beneath to catch the trail that falls from them2 when done cut the toast in diamond shapes1 each piece large enough to stand a bird upon1 dress them slantwise on your dish with gravy sufficient to lightly moisten the toast1 and some separate in a boat2 they may also be barded with a piece of bacon tied over the breast not too thick1 but they will require rather longer to roast4 ,the beak may be made to form the skewer4 ,no4 #igf4 ,woodcocks la ,stel4 ,truss as before1 put them down to roast1 when down two minutes rub butter over1 and shake flour gently but continually over them till done1 it will give them quite a new appearance1 and are by many preferred to plain roasted2 serve them on a toast as before4 ,no4 #igg4 ,woodcocks la fume de ,gibier4 ,roast as before and serve with a sauce fume de gibier 7,no4 #fj71 which you have finished with a pat of butter4 ,although ,i recommend that this delicate bird should be served plain roasted1 yet it may be served with advantage as above directed4 ,no4 #igh4 ,woodcocks la ,piedmontaise4 ,roast as before then cut four large truffles in slices1 fry them a few minutes in oil1 then pour off the oil1 add ten tablespoonfuls of sauce fume de gibier and a little sugar1 boil altogether two minutes1 dress the birds on toast1 sauce over and serve4 ,no4 #igi4 ,larks ,are very delicious little birds1 about twelve or fifteen are sufficient for a dish2 they are usually roasted plain1 or with a thin slice of fat bacon tied over them1 and served with a little gravy in the dish and crumbs of fried bread round2 they require about eight minutes to roast them well4 ,no4 #ihj4 ,snipes ,are somewhat similar to woodcocks1 and dressed exactly the same1 but you require eight or ten for a dish2 they do not require more than ten minutes roasting4 ,no4 #iha4 ,hares4 ,one is sufficient for a roast1 skin and truss it nicely1 stuff the belly with a good veal stuffing1 sew it up1 then put it on the spit1 rub butter over the back and shake flour over it1 roast it about forty minutes before a sharp fire1 but that depends upon the size of course2 serve them with plain gravy in the dish and currant jelly separate4 ,they are also served with a sauce poivrade 7,no4 #cb71 or sauce au jus d'groseilles 7,no4 #cf71 they may also be larded4 ,no4 #ihb4 ,leverets ,are plain roasted and do not require stuffing1 nor so long roasting being smaller2 they are usually served with plain gravy1 but may be served with either of the sauces mentioned in the last2 you require two for a roast4 ,they will take from twenty-five to thirty minutes roasting4 ,no4 #ihc4 ,rabbits4 ,you require two for a roast2 they may be stuffed with a good veal stuffing or forcemeat of veal1 plain roasted1 and served with a little gravy on the dish4 ,wild rabbits are dressed precisely the same2 they may be stuffed with a forcemeat of game instead of veal1 both require butter and flour rubbed over them1 and will take from twenty to twenty-five minutes roasting4 ,,savoury ,,dishes ,,for ,,second ,,course4 ,these dishes are divided into three classes1 and in ,england all belong to the second course1 but in ,france they are very frequently served in the first with a dinner of four or six entres1 that is1 one or two of them1 and are very commendable in the summer months2 for breakfasts1 luncheons1 or suppers1 they are invaluable4 ,the large pieces1 such as pts of game1 galantine of turkey1 poulardes1 boars' heads1 c41 are in smaller dinners placed at the bottom of the table to face the roasts1 but in a dinner of six or ten entres they are served as flancs4 ,all others1 such as small galantine of game la volire1 pts1 chaud froids1 salads1 mayonnaise1 c41 by making them smaller may be served as savoury entremets1 in a corner dish4 ,,the ,,boar',s ,,head4 ,has in all times ornamented the tables and even the walls of ancient epicures2--a princely dish is a boar's head1 its ferocious appearance giving it such noble dignity when brought to table that it has not only been recognized as one of the first and most recherch dishes of antiquity1 but has been immortalized by some of the oldest masters2 never has an antique banquet been represented without the introduction of either a black or white servant in the act of bringing or placing a boar's head upon the table of a wealthy amphytrion4 ,sneiders1 ,weenix1 and ,rubens1 have often traced it upon their immortal canvasses1 which were eagerly bought by the greatest epicureans to embellish their banqueting halls1 and to show their children1 from generation to generation1 how their great forefathers used to live4 ,no4 #ihd4 ,of the ,boar's ,head l',antique4 ,procure a head with as much of the neck attached to it as possible1 singe it well1 holding it over a charcoal fire1 and keeping it moved1 then wipe it with a cloth1 scrape well with a knife without scratching the skin1 and place it on a cloth upon its skull1 open it with your knife from one end to the other1 and bone it very carefully without piercing the skin1 leaving no flesh whatever upon the bones1 bone the two necks of the boar1 which cut into long fillets two inches square1 place the head in a salting-tub1 over which put ten pounds of salt1 one of brown sugar1 ten bay-leaves1 half an ounce of peppercorns1 a quarter ditto of cloves1 six blades of mace1 eight minced onions1 twenty sprigs of thyme1 ten ditto of winter savoury1 and two sliced carrots2 mix all well together and leave it eight or ten days1 7rubbing the head every other day17 until well salted1 then take it out1 dry it well upon a cloth1 lay the head straight before you1 skin side downwards1 have ready ten pounds of forcemeat 7,no4 #abj17 7but using the flesh of the wild boar instead of veal1#i7 with which cover the interior of the head an inch in thickness at the thinnest parts1 roll the fillets cut from the neck in pieces of the rind1 7both salted with the head and dried upon a cloth17 place a layer of them lengthwise in the head1 with a long piece of fat bacon half an inch square between each1 sprinkle a little chopped eschalots1 pepper1 salt1 and grated nutmeg over1 and place here and there about a pound of the best preserved truffles1 with one of very green pistachios blanched and skinned1 and continue filling with forcemeat and the other ingredients until you have used the whole1 finishing by covering forcemeat over2 join the two cheeks together with the above in the interior1 sew it up with packthread giving it the shape of the head as much as possible and fold it in one or two large thin cloths leaving the ears out and upright2 braise as follows3 put half a pound of butter in a large braising-pan or stock-pot1 over which put fifteen pounds of trimmings of pork or knuckles of veal1 eight onions1 two carrots1 four turnips1 eight bay-leaves1 a tablespoonful of peppercorns1 twelve cloves1 ten sprigs of thyme1 ten of marjoram1 four blades of mace1 a bottle of bucellas wine1 and four calves' feet1 place it upon a sharp fire stirring it occasionally until the bottom is covered with a clearish glaze1 then add six gallons of water and a pound of salt1 when boiling draw it to the corner of the stove1 skim1 and put in the head the ears uppermost and let simmer seven or eight hours1 perhaps more1 according to the size and age of the boar1 but the better plan would be to try it with a trussing-needle2 if tender it is done2 skim the stock1 in which leave the head until half cold1 when take it out1 partly undo the cloths1 and tie it again tighter if possible1 and press it in a cover or upon a baking sheet with three flat pieces of wood1 one at each side with a weight against them1 and one upon the top between the ears1 on which place a fourteen pounds weight1 let it remain all night until quite cold1 when take it out of the cloths1 detach the thread it was sewn up with1 cut a piece an inch in thickness from behind the ears1 7from which part it must be carved in as thin slices as possible17 it will have a marbled appearance1 trim the head a little1 setting the ears in a proper position1 glaze it with a brownish glaze1 form the eyes with a little lard and round pieces of truffles1 and the tusks with pt d'office 7,no4 #aacg7 baking them1 have some very fresh tulips and roses1 which stick tastefully in the ears and some around1 but leaving space to carve1 garnish boldly with croutons aspic made from the stock clarified as directed 7,no4 #acfj74 ,a black hog's head may be dressed exactly the same with the greatest success2 pig's heads also1 but more simplified1 proceeding as for galantine 7,no4 #iih71 but having the meat pickled4 ,a plain pickled boar's head is also very much thought of1 and is a noble dish3 singe the head as before1 but leaving a few bristles round the eyes and ears1 tie it up in a cloth1 and braise as before until quite tender4 ,it must not be boned4 ,the head of the young boar or marcassin is very delicate dressed in either method1 so likewise are the legs1 necks1 shoulders and saddles1 pickled and roasted1 or braised and served with a poivrade or any other highly-seasoned sauce1 cotelettes may also be cut from the necks4 ,the following is the ,german method of making a sauce to be eaten with boar's head3 cut the rind 7free from pith7 of two ,seville oranges into very thin strips half an inch in length1 which blanch in boiling water1 drain them upon a sieve and put them into a basin1 with a spoonful of mixed ,english mustard1 four of currant jelly1 a little pepper1 salt1 7mix well together17 and half a pint of good port wine4 ,no4 #ihe4 ,ribs of ,beef la ,george the ,fourth4 ,beef1 as for entres1 offers but very little variation for second course dishes1 the ribs1 fillets1 and tongue being the only parts to be recommended2 and even these are more fit for luncheons or suppers4 ,take a piece of ribs of beef with five bones1 well covered1 but not too fat nor too large1 bone it and lard the thick part with long pieces of fat bacon and lean ham or tongue1 well seasoned with pepper1 salt1 and chopped parsley1 then lay the beef on a dish1 with a little pepper1 salt1 fifty peppercorns1 six blades of mace1 ten eschalots in slices1 half a pint of ,madeira1 and a little thyme and bay-leaves1 let remain thus five days in winter1 and but three in summer1 turn and rub it every day2 when ready to dress clear away the ingredients1 roll and tie it up1 then put two pounds of lean ham cut in dice in a large stewpan1 with two ounces of butter and six large ,portugal onions1 pass gently over a slow fire1 keeping stirred1 put in the beef1 let it braise gently until becoming a good colour1 add water sufficient to reach half way up the beef1 with half a pint of ,madeira1 two calves' feet1 a good bunch of parsley1 and twenty pieces of carrots1 turned the size and shape of young carrots1 let it remain over a slow fire and place some live charcoal upon the lid1 let stew gently four or five hours1 or until tender1 which try with a trussing-needle1 but take out the carrots and onions as soon as done2 when done take out the feet and skim off all the fat1 leave it in the stock till three parts cold1 then take it up1 place it in a deep dish-cover1 take off the string1 and strain the stock through a sieve over it1 then lay another dish upon the beef1 upon which place a twenty-eight pounds weight1 and leave it till quite cold1 warm the stock and pass it through a napkin1 season a little more if required1 and place it in a mould upon ice1 dress the beef on a dish1 glaze it nicely1 dress the onions at each end and the carrots in pyramid at each side1 cut the stock when firm in croutons1 with which garnish the beef tastefully and serve2 should the stock be thick clarify it as directed for consomm 7,no4 #acd72 it is not1 however1 required to be very clear4 ,to carve it must be cut in slices crosswise4 ,no4 #ihf4 ,ribs of ,beef la ,bolingbroke4 ,proceed with the beef just as in the last1 but put a roll of veal stuffing 7,no4 #abg7 in the centre1 the carrots and onions only being required for flavour are cut in small slices2 press your beef as in the last1 but thicken the stock with a little roux to form a thin brown sauce1 with which make a good sauce piquante 7,no4 #bg71 which flavour slightly with a little scraped garlic1 place the beef in your dish1 and the sauce upon ice1 when nearly cold and ready to set pour it over1 sprinkling the top with grated crust of bread1 with which you have mixed some chopped gherkins1 it is then ready to serve4 ,no4 #ihg4 ,filet de ,buf froid la ,bohmienne4 ,prepare and lard a fillet of beef as directed for the ,removes 7,no4 #dag71 then put it in a basin in which you have put the following marinade3 four onions in slices1 one carrot1 a head of celery1 ten sprigs of thyme1 eight bay-leaves1 two cloves of garlic1 and a little parsley1 which pass in half a pound of butter in a stewpan over a sharp fire five minutes1 then add one quart of vinegar1 one of water1 two ounces of salt1 and half a pound of brown sugar1 with twenty peppercorns1 ten cloves1 and two blades of mace1 boil half an hour1 but do not put in the fillet till the marinade is cold1 let remain a week1 and when wanted put it in a braising-pan with one quart of the marinade and two of veal stock or consomm 7,no4 #acd71 place it over a slow fire1 and stew gently for two or three hours1 depending upon the size1 take it out and place it in a dish to cool1 with a little stock over it1 skim the remainder and pass it through a napkin into a stewpan1 place it upon the fire1 reduce it to half1 skim it well1 add a little clarified isinglass 7,no4 #acgb7 sufficient to set it as a delicate aspic1 six spoonfuls of tomata sauce1 and a little red currant jelly2 having trimmed and dished the fillet1 sauce over1 when quite cold garnish with a border of plovers' eggs1 and decorate three silver atelettes1 by placing a fine dressed cockscomb at the top1 a fine truffle beneath1 and a plover's egg1 ornamented with truffles at the bottom1 stick them in the fillet1 one slanting at each end1 and the other upright in the centre1 it is then ready to serve4 ,no4 #ihh4 ,filets de ,buf farcis la ,dr4 ,johnson4 ,trim a nice small fillet about fifteen inches long1 and cut off the thickest part of the thin end1 then with a long knife cut a deep incision down the thin side1 lengthwise1 which fill with a pound of veal forcemeat 7,no4 #abj71 with which you have mixed some ox-tongue1 truffles1 and hard-boiled whites of eggs1 cut into good-sized fillets1 season with a little chopped eschalots1 then cover the fillet with leaves of celery as large as you can get them1 over which also lay slices of cooked ham1 and envelope the whole in thin slices of fat bacon1 tie it up with string1 then place it in a braising-pan with two calves' feet1 and half cover it with good stock1 place it on a slow fire and stew it two hours and a half1 or until tender1 which try with a trussing-needle1 take it up and leave it on a dish to get cold2 then pass the stock through a sieve into a stewpan1 and place it upon the ice to set1 when firm take off all the fat1 wash the top with hot water to take off all the grease1 then clarify it as directed for aspic 7,no4 #acfj71 and pass it through a napkin1 trim the fillet at each end lightly1 leaving the top untouched1 when quite cold have ready a long mould and pour a little of the clarified stock into it half an inch in depth1 place it on the ice1 and when set ornament it with fillets of truffles1 tongue1 and whites of hard-boiled eggs1 which cover carefully with more of the clarified stock half an inch thick2 when quite set lay in the fillet of beef1 the top downwards1 and fill the mould with the remainder of the jelly2 when set turn it out of the mould upon a dish by dipping the mould in warm water1 garnish round with stoned olives and the remainder of the clarified stock2 you may also stick atelettes on the top1 ornamented tastefully4 ,if you cannot procure a mould place the fillet upon a dish1 and garnish it tastefully with croutons of aspic4 ,no4 #ihi4 ,cold ,ox ,tongues4 ,dress them as described for flancs in first course1 but as soon as they are cooked skin them and cut off nearly all the root1 truss it of a good shape by placing the root end against some fixture1 and running a fork through the middle of the thin part into the board2 when cold trim it4 ,although ,i disapprove of ornamented hot tongues for first course1 ,i must confess that a bold design carved upon a fine tongue is pleasing to the eyes on a luncheon or supper-table1 and even for dinners in a second course1 although seldom used there2 the design must be left entirely to the taste of the artist1 but one of the most simple and yet tasty designs1 is the imitation of a long escalope shell1 commencing at the thin end and terminating at the thick2 glaze well with light glaze1 a sheet of aspic a quarter of an inch in thickness may be laid over it1 which will produce a pleasing effect1 dress it upon your dish with croutons of aspic round4 ,tongues for second course1 as for the first1 are seldom served by themselves1 but are usually intended to be eaten with veal or poultry upon the table4 ,no4 #iij4 ,tongue la ,lancret4 ,boil1 truss1 and trim the tongue as above1 dress it on your dish1 and have ready the following garniture3 boil gently four very fine cauliflowers1 not too much done1 when cold cut three of them into small bunches1 have ready a good sauce mayonnaise la gele 7,no4 #acfa7 in which you have introduced a little whipped cream1 dip each piece of cauliflower in the sauce and lay them on a dish1 which set upon the ice1 dip also the whole cauliflower in2 when the sauce has set firm place the cauliflower upon the root of the tongue with an atelette1 dress the bunches round the tongue1 variegating them with a few stoned olives2 the tongue may also be carved in any design your fancy may dictate and nicely glazed4 ,no4 #iia4 ,tongue la ,printanire4 ,trim and carve the tongue when cold in the shape of a palm-branch2 have some aspic 7,no4 #acfj7 flavoured rather strongly with tarragon1 have also twenty young carrots and twenty middle-sized onions1 dressed as directed in ,no4 #dbh1 let them get cold in their glaze1 place the tongue in the centre of the dish1 glaze lightly1 dress the vegetables alternately round upon a thin border of fresh butter1 and just as the aspic is on the point of setting pour it over the vegetables1 which will look quite transparent1 set the dish on ice till ready to serve1 a few green peas if in season may be thrown over the onions4 ,no4 #iib4 ,tangue la ,comdienne4 ,truss and trim the tongue as usual1 carving a comic mask upon it1 glaze lightly1 and place it upon your dish1 have ready prepared the following garniture3 put two tablespoonfuls of chopped eschalots in a stewpan1 with one of ,chili and one of common vinegar1 a piece of glaze the size of a walnut1 a pint of white sauce 7,no4 #g71 half ditto of tomata sauce 7,no4 #cg71 with double the quantity of aspic gele1 reduce over a sharp fire1 keeping it stirred till becoming rather thick1 then add a spoonful of capers and the same of chopped gherkins1 oil a saut-pan lightly1 pour in the sauce1 set it on the ice just before serving1 turn out on a cloth1 cut it in croutons and garnish tastefully4 ,no4 #iic4 ,cold ,ham4 ,procure a very nice ,westmoreland ham of about nine pounds in weight1 soak it ten hours in cold water1 and simmer three hours#aj in plenty of water2 when done take it out and let remain until cold1 when cut off the skin as thinly as possible 7but without leaving the marks of it71 leaving a piece about two inches and a half broad upon the knuckle1 which either festoon or vandyke1 carve the fat into the form of a shell1 branch1 or any other design your fancy may direct1 glaze lightly1 and serve garnished with aspic 7,no4 #acfj71 chopped and in croutons1 or with any of the garnitures directed for the tongues4 ,no4 #iid4 ,fillet of ,veal la ,pontoise4 ,procure a small leg of veal from a cow calf1 cut off the knuckle so as to leave the fillet about eight inches in height1 take the bone from the centre1 have ready some good veal stuffing 7,no4 #abg7 in which you have introduced some lean chopped ham and chopped eschalots1 season rather high and put it in the place the bone came from1 envelope the fillet with large thin slices of fat bacon1 tie it up well with string1 wrap it in three or four sheets of oiled paper1 place it on a spit and roast three hours before a moderate fire1 take up1 tie it tight in a napkin2 place it on a dish to cool1 put another dish upon the top1 upon which place a fourteen pounds weight1 let remain till cold1 then take off the paper and bacon1 the fillet will be quite white1 cut a slice off the top1 glaze the sides1 and serve with a thin sauce tartare 7,no4 #ch7 round it4 ,no4 #iie4 ,fillet of ,veal la ,cardinale4 ,cut a fillet as in the last1 have also ready boiled a nice ox-tongue very red2 you have also prepared about two pounds of good veal forcemeat 7,no4 #abj71 run about twenty pieces of fat bacon right through the thickest part of the fillet1 surround the tongue 7trimmed accordingly7 with the forcemeat1 and place in the centre of the fillet1 but not to protrude out of it1 surround it with slices of fat bacon and roast it in vegetables 7see ,removes1 ,no4 #dag72 when done place it on a dish till cold1 without taking away the paper and vegetables1 when cold take it out2 trim and glaze as in the last1 dress on your dish1 and garnish with croutons of aspic 7,no4 #acfj71 cut according to taste1 surmount it with six small atelettes1 upon each of which you have placed a crawfish 7,no4 #chj71 truffle1 and quenelle de veau 7,no4 #abj71 it is then ready to serve2 the atelettes must be fixed upon the rim of the fillet1 leaning outwards to give it a graceful appearance1 some of them1 however1 must be taken out to carve4 ,no4 #iif4 ,loin of ,veal au ,jambon4 ,roast a nice loin in vegetables1 in which let it remain till cold1 have also a good ham nicely boiled1 from which cut twenty-four croutons1 the size and shape of small fillets of fowls1 dress the veal in the centre and the ham round2 fill a large saut-pan with aspic 7,no4 #acfj71 which set upon the ice1 when firm dip the bottom of the pan in warm water and turn the jelly in one piece over the loin1 have also some chopped1 with which garnish the ham4 ,no4 #iig4 ,loin of ,veal la ,dame ,blanche4 ,roast a nice loin of veal as in the last1 and when cold have ready the following sauce3 put six tablespoonfuls of tarragon vinegar in a stewpan with a blade of mace1 six cloves1 six peppercorns1 one bay-leaf1 and two ounces of raw ham2 boil altogether three minutes1 then add two quarts of sauce bchamel 7,no4 #g7 and a pint of aspic 7,no4 #acfj71 reduce till rather thick over a sharp fire1 keeping it stirred1 pass it through a tammie into a stewpan1 which place upon the ice1 keep it stirred1 and just as it is beginning to set stir in half a pint of whipped cream1 pour over the loin1 which stand upon the ice till the sauce is firm1 cut six mild ,indian pickles into pieces of equal sizes1 which strew carelessly over the top4 ,no4 #iih4 ,galantine de ,veau au ,jambon4 ,bone a breast of veal about fifteen inches in length1 cut off the end where the shoulder was taken out1 and cut out some of the meat in large pieces from the other1 so as to leave the skin about half an inch in thickness2 then cut the meat in strips the thickness of your finger1 and as long as possible1 with a corresponding number of strips of fat bacon and cooked ham2 have also ready three pounds of forcemeat 7,no4 #abj71 lay the skin of the breast downwards1 open on the dresser1 spread some of the forcemeat down the centre half an inch in thickness1 leaving good room at the ends and sides1 then put a layer of the strips alternately1 season with pepper and salt rather high1 cover again with forcemeat1 then again a layer of the strips1 cover the whole with forcemeat1 then cover the flaps over and sew it up tight1 fold it in a sheet of paper and tie it up in a cloth1 place it in a stewpan1 cover with good stock 7or put it into a stewpan in which you are preparing a stock71 place the stewpan over the fire1 and when boiling draw it to the corner1 where let simmer three hours and a half1 then take it up1 untie the cloth1 and turn the galantine over1 from which take off the paper1 fold again in the cloth1 but be careful to keep the sewn side uppermost1 place it in a deep dish surrounded with the stock1 place a flat dish upon it1 upon which stand a fourteen pounds weight2 let remain till quite cold1 take it up1 trim1 draw out the string it was sewn with1 cut off the ends1 dress it in the centre of your dish1 garnish with chopped aspic 7,no4 #acfj7 in a roll1 round outside of which place croutons of the same1 and upon the top of the galantine dress smaller croutons of aspic1 brown and white alternately4 ,gherkins quartered lengthwise may be used for the interior of the galantine4 ,the aspic may be made from the stock the galantine is cooked in1 by making an addition of two calf's feet1 and clarifying it as directed4 ,no4 #iii4 ,pt de ,veau au ,jambon4 ,have ready buttered a large raised pie mould1#aa make also a paste with five pounds of flour mixed with a pint and a half of hot water in which you have dissolved a pound of fresh butter1 work the paste very smooth with the hand2 when cold line your mould with it three quarters of an inch in thickness1 and bringing it more than an inch above the top1 reserving the trimmings for a cover1 line the inside of the pie with forcemeat 7,no4 #abj7 half an inch in thickness2 then have ready larded with fat bacon four pounds of lean veal1 which you have cut in pieces the length of the interior of your pie and two inches square1 which place in a stewpan1 with a quarter of a pound of butter1 well seasoned with pepper1 salt1 and four bay-leaves1 and pass them twenty minutes over the fire until well covered with their own glaze2 use them when cold1 pouring the gravy from them into the pie2 have also two pounds of cooked ham1 fat and lean1 which cut as near as possible of the same size as the veal1 lay two pieces of the veal at the bottom of the pie with a piece of ham between1 cover with the forcemeat1 and proceed in like manner till you have filled the crust1 finishing as a dome above the edges of the pie1 which raise gracefully with your fingers1 and crimp with a pair of paste pincers1 after having placed on a cover of paste a quarter of an inch in thickness1 making a hole at the top2 then lay an oval piece upon the top to form a lid1 which ornament with leaves or as fancy directs1 bake five hours in a slow oven1 then cut off the lid1 lay an oval piece of tin 7made for that purpose7 upon the meat1 upon which place a four pounds weight1 let remain till the pie is cold1 then take out of the mould1 glaze the top and garnish with chopped aspic and croutons of the same2 serve either with or without the cover4 ,by filling the pie with strong gravy upon taking it from the oven1 shaking it well1 you will have no occasion to open or press it to carve it1 then it must be cut in thin slices through crust and all4 ,no4 #ajjj4 ,cotelettes de ,veau la ,st4 ,garat4 ,cut six nice cotelettes from a neck of veal1 of a nice shape1 lard them through and through the fillets with thickish pieces of fat bacon and cooked tongue1 place them in a saut-pan1 and cover with a good veal stock1 stew gently over a slow fire till tender1 lay them flat in a dish1 pour their stock over1 then lay another dish upon them and press lightly till cold1 have six moulds the shape and large enough to contain a cotelette1 have also some aspic jelly 7,no4 #acfj71 pour a little in each mould about a quarter of an inch deep1 place them on a dish of ice1 and when partly set form a rosette or star upon each1 with fillets of hard-boiled white of egg and truffles1 cover them with a little more aspic to keep them in their places1 and when set firm lay a ctelette upon each1 fill the moulds up with aspic and place them on the ice till firm1 then dip them in hot water and turn them out on your dish1 one to follow the other in a circle1 if no moulds place them in a saut-pan1 cover them with aspic1 and when set turn them out upon a cloth by dipping the bottom of the pan in warm water1 and with the point of a knife cut them out of equal sizes4 ,no4 #ajja4 ,ctelettes de ,veau la ,princesse4 ,cut1 braise1 and press six ctelettes as above1 make a good sauce mayonnaise la gele 7,no4 #acfa71 and when getting stiff dip each ctelette in so that it is well covered1 and place them in a dish upon the ice1 dress salad in pyramid in the centre of a flanc dish1 against which lay the ctelettes with a small paper frill upon the bone of each1 garnish round with croutons of aspic 7,no4 #acfj74 ,no4 #ajjb4 ,riz de ,veau la ,chinoise4 ,lard six small sweetbreads as directed for the entre 7,no4 #fga71 which braise1 keeping them a very light colour1 when cold have some very white aspic 7,no4 #acfj71 and six small plain round moulds2 cover the bottoms of the moulds a quarter of an inch deep with aspic1 when partly set garnish round with rows of stoned olives and pickled mushrooms1 or pieces of beetroot1 boiled carrots1 turnips1 c41 according to fancy1 and make a star or rosette of whites or hard-boiled eggs in the centre1 cover with a little more of the aspic and when set firm place in the sweetbreads 7topsy-turvy7 and fill up with aspic1 have some rice well boiled and dry1 7see ,no4 #abi71 put it in a stewpan1 with six pats of butter and some pepper and salt1 when the butter is melted mix well together and place it to get cold on the ice1 dress it in pyramid in the centre of a flanc dish1 dip the moulds in warm water1 and turn them out in an oval circle round the rice1 placing a fine cabbage lettuce upon the top4 ,no4 #ajjc4 ,cotelettes de ,mouton brais aux navets4 ,cut1 lard1 and braise twelve mutton cotelettes as directed 7,no4 #gbb71 press them in their stock lightly like the veal cotelettes1 when cold trim them of a nice shape1 you have prepared a good poivrade sauce 7,no4 #cb71 to which you have added half a pint of aspic 7,no4 #acfj71 and when nearly cold dip in the cotelettes1 holding them by the bones1 until they are quite enveloped1 dress them 7when quite cold7 upon a thin border of fresh butter1 garnish with croutons of aspic1 and serve a ragout of turnips 7,no4 #ic7 cold in the centre4 ,no4 #ajjd4 ,turban de ,cotelette de ,mouton la ,fermire4 ,braise1 press1 and trim the cotelettes as in the last1 but instead of a poivrade reduce a good matre d'htel sauce 7,no4 #dc71 to which add half a pint of cream2 when nearly cold dip the cotelettes in the sauce1 place them on the ice till somewhat firm1 dress them in crown as in the last1 then prepare a salad with half a beetroot1 one cucumber1 one lettuce1 season with a little oil1 vinegar1 pepper1 salt1 chopped tarragon and chervil2 mix all well together1 dress in pyramid in the centre of your cotelettes1 which garnish with shoes of cucumber and serve4 ,no4 #ajje4 ,carbonade de ,mouton4 ,proceed as directed 7,no4 #egg71 and when the carbonade is cold cut it in slices1 which trim and dress as directed in either of the two foregoing receipts4 ,no4 #ajjf4 ,ballottins d',agneau la de ,bazan4 ,take two very white small shoulders of lamb1 bone them completely1 cut off some of the meat at the thickest part1 so as to give only a quarter of an inch in thickness1 season the inside with a little mixed spice1 pepper1 salt1 and chopped eschalots1 have ready some forcemeat as directed 7,no4 #abj71 cover the shoulders half an inch in thickness with it1 then lay alternately small fillets of cooked tongue1 fat bacon1 and lamb cut from a loin1 season with pepper and salt1 cover with the forcemeat1 then another layer of the fillets1 then forcemeat1 fold it over and sew it up1 giving it the form of an egg2 when both done tie them in napkins and braise in good stock1 try when done with a larding-pin1 if tender take them out1 press all ways alike to keep the shape of eggs1 when cold take them out of the napkins1 draw out the string and dress the two on one dish in a slanting direction1 stick an atelette at each end1 have ready some aspic 7,no4 #acfj71 or it may be made from the stock by adding two calf's feet to it1 cover the bottom of a saut-pan with some of it1 let set on the ice1 then arrange fifty pickled mushrooms and fifty stoned olives over1 fill up the saut-pan and place it on the ice1 when set cut it in croutons1 with which garnish the ballottins4 ,no4 #ajjg4 ,ballottins la ,catalanaise4 ,prepare them exactly as in the last1 when cold put a quart of sauce bchamel 7,no4 #g7 in a stewpan1 with a glass of white wine1 half a glass of vinegar1 and half a pint of consomm1 reduce till rather thick1 add a little isinglass dissolved in water and pass it through a tammie into a clean stewpan1 place the stewpan upon the fire1 and when boiling add a quarter of a pound of matre d'htel butter 7,no4 #gi71 in which you have introduced a tablespoonful of chopped tarragon and chervil2 when the butter is melted finish with a little cream1 place it by to cool1 and when upon the point of setting pour it over the ballottins1 place them upon the ice till the sauce is quite firm1 then garnish tastefully with croutons of aspic 7,no4 #acfj7 and place an atelette at each end4 ,no4 #ajjh4 ,cotelettes d',agneau la ,gele4 ,take the chine bones from two necks of lamb and saw the ribs rather short1 the length you would require your cotelettes1 lard the fillets and roast them in vegetables1 do not take them out until quite cold1 cut your cotelettes from them of a nice shape1 reduce a good demi ,provenale sauce 7,no4 #cd71 with which envelope each cotelette1 when cold and the sauce is set dress them in crown upon your dish with chopped aspic 7,no4 #acfj7 in the centre and croutons of the same round4 ,no4 #ajji4 ,cotelettes d',agneau froid la ,princesse4 ,prepare two necks of lamb as above1 from which cut the cotelettes1 glaze1 dress them in crown the reverse way1 sauce over with a very white mayonnaise sauce 7,no1 #acfd71 sprinkle chopped gherkins and chopped ham over4 ,no4 #ajaj4 ,galantine de ,dinde4 ,pluck and draw a turkey1 bone it as directed for the poulardes 7,no4 #ead71 spread it open upon the dresser1 have ready some forcemeat as directed 7,no4 #abj71 spread some down the centre of the turkey1 7you have previously turned the legs inside17 half an inch in thickness1 have ready some long strips of lean veal the thickness of your finger and the length of the turkey1 have also strips of lean cooked ham and fat bacon1 lay them alternately upon the forcemeat1 season with pepper and salt1 then cover with a layer of forcemeat1 and so on till you have as much as the bird will contain1 finishing with forcemeat1 pull the flaps over and sew it up with packthread1 tie it up in a napkin and roll it1 to press it of the same proportions1 put it in a stewpan1 with a few vegetables of each sort1 and cover with good stock1 7or stew it in a veal stock you may be preparing for a white sauce or soup17 stew two hours and a half or till tender1 which try with a larding-pin1 take it up1 untie the string1 open the cloth1 see that the part where it is sewn up is at the top1 wrap it again in the napkin but tie it only at each end1 set it in a deep dish surrounded with some of the stock1 set another dish upon it and press it till cold with a fourteen pounds weight1 make an aspic1 using some of the stock it was cooked in as directed 7,no4 #acfj71 dress the galantine upon a dish1 surround it with the aspic chopped and in croutons1 and form a star of aspic upon the top1 or garnish in any other design your fancy may direct4 ,no4 #ajaa4 ,galantine de ,dinde aux foies gras4 ,proceed exactly as above1 using fillets of rabbits instead of veal1 and interspersing eight fat livers of poulardes in the interior4 ,no4 #ajab4 ,galantine de ,dinde la ,volire4 ,bone a very young turkey1 and proceed exactly as in the last1 using two ounces of pistachios1 blanched and skinned1 and half a pound of truffles cut into thick fillets1 instead of the livers1 when stuffed and sewn up roll it very tight in a cloth1 which also tie very tight1 especially at the tail1 which requires to be made so much narrower2 stew as before1 when done take it out of the napkin1 see that the part where it is sewn shall be at the bottom1 tie it again in the napkin1 but only at the ends1 lay it in a deep dish surrounded with the stock it was stewed in1 place a dish slantwise upon it 7to press the tail thinner71 upon which place a ten pounds weight2 when cold take it from the napkin1 draw out the string and place it upon a dish2 you have saved one of the legs of the turkey1 cut the foot off an inch and a half below the knuckle1 with which form the head and neck of the bird2 should the leg of the bird not be of sufficient length make it higher by fixing it upon a wooden skewer1 place it at the thickest end of the galantine1 covering it with some of the forcemeat 7which you have blanched and mixed with a little hot glaze71 make of the size and as nearly as possible in imitation of the real head and neck1 stick the two claws of a convenient-sized lobster in the sides for wings1 and with the tail of the lobster form the tail of the bird2 surround it with chopped aspic 7,no4 #acfj7 in rolls1 over which lay thin slices of it to imitate waves1 and surround with croutons of the same2 it is then ready to serve4 ,no4 #ajac4 ,pt de ,dinde au blanc de ,volaille4 ,bone a small turkey and line the interior with forcemeat 7,no4 #abj71 you have prepared a mould as for pt de veau 7,no4 #iii71 but using pte fine1 or pte dresser 7,nos4 #aace1 #aacf71 instead of the pte there directed1 the interior of which also line with forcemeat1 trim a nice red ox-tongue 7cooked71 cut it about the length of the turkey1 cover with thickish slices of fat bacon1 roll it up in the turkey1 which place in the pie1 cover with a slice of fat bacon1 and again with forcemeat in a dome1 finish the pie and bake as directed 7,no4 #iii71 make a stock with the bones of the turkey1 with which make a sauce as directed 7,no4 #eg71 do not press the meat in the pie1 but when three parts cold pour in the sauce1 put it in the larder till quite cold1 and serve either with or without aspic 7,no4 #acfj7 on the top4 ,galantines may also be made of geese 7when young7 or pts1 by following the receipts for the galantines or pts of turkey1 and adding a little sage and onion to the forcemeat4 ,poulardes1 capons1 and fowls are also used for galantines in either of the ways directed for turkey4 ,no4 #ajad4 ,galantine de ,poularde la ,persane4 ,make a galantine as directed 7,no4 #iih71 have ready some grated crust of bread1 with which mix an ounce of chopped pistachios2 when the galantine is cold glaze it well1 and throw the crumbs and pistachios all over1 have ready some aspic 7,no4 #acfj71 put a little in a plain oval mould1 about half an inch in depth1 when set form a rosette of hard-boiled whites of eggs and truffles1 by cutting them with cutters2 cover with a little more jelly1 so as to make it an inch and a quarter in thickness1 the mould must not be quite so large an oval as the galantine2 when the aspic is set turn it out of the mould upon the top of the galantine1 and precisely in the centre1 dress also croutons of aspic around1 and stick an atelette at each end1 upon each of which you have placed a crawfish and a small hard-boiled egg1 shelled and ornamented with wreaths of truffles4 ,but galantines may be ornamented in several elegant ways1 entirely depending upon the taste of the individual2 for instance1 the aspic may not only be cut in different shaped croutons1 but you may have them variegated1 7see aspics27 besides the number of tasty designs which may be worked with egg1 truffle1 pistachios1 anchovies1 and various things of that description with which aspics may be ornamented2 but in all cases let neatness be your object1 and avoid confusion or multiplicity of colours4 ,with the remains of a galantine of any description you may make an excellent and elegant dish1 by cutting twenty pieces the size and shape of fillets of fowl2 put some aspic a quarter of an inch in depth into a large saut-pan1 stand it on the ice to set1 then form twenty stars1 or rosettes1 with truffles1 lay a piece of the galantine over each1 which again cover with aspic2 when firm dip the pan in warm water1 and turn out its contents upon a clean cloth1 cut out each fillet with a cutter dipped in hot water1 dress them in crown round your dish upon a thin border of anchovy butter1 have ready a salad prepared thus3 half a dressed beetroot cut in slices1 a sliced cucumber1 the white of two nice lettuces1 and six fillets of anchovies1 season with a little oil1 vinegar1 pepper1 salt1 and chopped tarragon and chervil1 mix well together1 dress it in pyramid in the centre of the dish1 dress a border of hard-boiled eggs around upon the top of the galantine1 and finish the top with chopped aspic1 the galantine may also be cut as above1 and dressed plain with the salad in the centre1 and garnished round with croutons of aspic4 ,no4 #ajae4 ,pt de ,volaille aux truffes4 ,line a raised pie-mould with pte fine 7,no4 #aacf7 as directed1 but you will not require so large a mould2 line the pie with forcemeat 7,no4 #abj71 you have previously boned a small fowl1 which stuff as for galantine la volire 7,no4 #ajcb71 seasoning it rather highly1 but it will not require sewing up2 having filled it1 place it in your pie1 cover with forcemeat1 forming a dome1 finish the pie as directed for pt de veau1 bake two hours and a half in a slow oven1 take it out1 cut off the lid1 lay a sheet of tin upon the meat 7made for that purpose71 upon which place a seven pounds weight1 let remain until cold1 then take your pie out of the mould and serve with croutons and chopped aspic 7,no4 #acfj7 upon the top4 ,no4 #ajaf4 ,poulardes la ,mazagran4 ,procure two nice poulardes1 which roast in vegetables1 7with which you have mingled two glasses of sherry17 as for the removes in first course1 when done take them up and keep them in the vegetables till quite cold1 which will keep them white2 you have previously boiled1 trussed1 and carved a branch of laurel or palm upon a tongue 7,no4 #iia71 fix an elegant ,greek croustade of bread at the head of the dish2 you have previously made two quarts of sauce bchamel la crme 7,no4 #ef71 very savoury and well reduced2 when three parts cold dip the poulardes into it with a fork1 take them out quite enveloped with the sauce and put them in the larder till cold1 then dress them on your dish their tails to the croustade1 their breasts protruding outwards1 place the tongue between1 the root facing the other end of the dish2 you have prepared three atelettes with a crawfish1 cockscomb1 and truffle upon each1 stick one upright in the croustade1 and the other two in the root of the tongue1 glaze the tongue nicely1 and garnish round with bold croutons of aspic 7,no4 #acfj7 of a very light colour4 ,no4 #ajag4 ,poulardes la ,banquire4 ,prepare two poulardes and tongue as in the last2 you have reduced a quart of good demi-glace 7,no4 #i71 with a pint of sauce tomate 7,no4 #cg7 and a pint of aspic 7,no4 #acfj71 keeping it stirred2 when about three parts cold dip in the poulardes1 place them on your dish and pour the remainder of the sauce over1 let get cold1 then place on the tongue and croustade with the atelettes garnished similar to the last2 you have previously procured thirty fine cockscombs1 thirty button mushrooms1 as many small truffles1 as many small quenelles 7,no4 #abj71 and two throat-breads cut in as many slices2 when quite cooked have ready a quart of bechamel sauce 7,no4 #g7 well reduced with half a pint of aspic1 add a gill of whipped cream1 and when three parts cold dip the above garniture into it1 one piece at a time1 and lay them on a dish in the ice1 when set rather firm garnish the poulardes very tastefully with them1 placing here and there the heart of a young cos lettuce4 ,no4 #ajah4 ,poulets ,printanier la ,santa ,cruz4 ,procure four spring chickens nicely trussed as for boiling1 lard the breast of each with cooked tongue and truffles to form a cross1 tie them in oiled paper and roast1 leave them in the paper till cold2 you have also boiled two ,russian ox tongues1 split each one in halves lengthwise and trim them neatly to give them the shape of small tongues1 prepare also a croustade of bread in the form of a pyramid1 eight inches in height and three in width at the bottom1 place it in the centre of your dish with an atelette upon the top1 place a chicken resting upon the breast1 tail uppermost1 at each side upon a little cold mashed potatoes1 and the tongue at the four corners1 pour a red sauce mayonnaise 7,no4 #acfc7 over the chickens but not to cover the cross1 glaze the tongues lightly1 and garnish round the edges with rolls of chopped aspic4 ,no4 #ajai4 ,poulets ,printanier la ,princesse ,royale4 ,prepare your chickens and tongues as in the last1 but do not lard them1 dish them the same1 make a border of plovers' eggs round1 placing little heads of cos lettuce between1 sauce over the chickens with a very white mayonnaise sauce and lightly glaze the tongues4 ,no4 #ajbj4 ,poularde la ,guillaume ,tell4 ,procure a fine poularde1 bone it carefully1 season the interior with chopped eschalots1 pepper1 and salt1 cover with a little forcemeat 7,no4 #abj72 you have previously boiled a tongue1 when cold cut off the root1 trim and cut it in large dice1 which mix with forcemeat and stuff the poularde with it1 cover over the flaps and sew the poularde in its original shape1 tie it up in a napkin and braise it in good stock1 to which you have added two calf's feet1 stew two hours and a half1 take it up and press it lightly1 when cold draw out the packthread1 reduce the stock to a demi-glace but keep it as clear as possible1 procure a mould large enough to contain the poularde1 and an inch higher1 place it on the ice1 pour in a little of the stock a quarter of an inch in thickness1 when it sets throw in some truffles and hard-boiled whites of eggs cut in dice1 then lay in the poularde1 which cover with the remainder of the stock1 when set firm dip the mould in warm water and turn it out on your dish1 garnish round with chopped aspic and croutons1 and stick three atelettes ornamented upon the top1 two slantingly at the ends1 and one upright in the centre4 ,no4 #ajba4 ,chaud froid de ,poularde4 ,cut a nice capon or poularde into two fillets1 two good wings1 two legs1 and two pieces of back1 lay them in lukewarm water one hour to disgorge1 wash well1 then put them in a stewpan1 cover with two quarts of good veal stock1 add two middling-sized onions1 with a clove stuck in each1 a bunch of parsley1 and a blade of mace1 set on the fire till boiling1 then set it on the corner1 skim1 and let simmer very gently nearly an hour2 take them out1 and drain them upon a cloth1 then in another stewpan make a white roux 7,no4 #g71 as for white sauce1 with two ounces of butter1 and when partly cold add the stock to it2 boil well1 keeping it stirred all the time2 if too thick1 add a little more good stock2 but it requires to be rather thickish2 add a little sugar1 four pats of butter1 and a gill of cream2 put the pieces of poularde in a deep dish1 with thirty button onions1 which you have previously peeled and stewed in a little white stock1 pass the sauce through a tammie over1 and let them remain till quite cold1 dress a little salad upon a flanc dish1 upon which dress the pieces pyramidically1 forming small pyramids here and there with the onions1 and placing a small sprig of parsley upon each1 garnish with croutons of aspic 7,no4 #acfj7 cut rather bold4 ,no4 #ajbb4 ,chaud froid de ,poularde la ,pembroke4 ,proceed as above1 adding twenty button mushrooms with the onions you have chopped1 a good-sized truffle1 and a piece of very red tongue1 which sprinkle over each piece as you dish them up4 ,no4 #ajbc4 ,chaud froid de ,poularde en mayonnaise4 ,prepare as above1 dress in a bordure upon the salad1 sauce over with a mayonnaise la gele 7,no4 #acfa71 and place a large truffle1 with a cockscomb upon it1 at the top4 ,this dish may also be made with the remains of poulardes from a previous dinner1 by cutting them in neat pieces and dipping them into a good bechamel sauce 7,no4 #g71 well reduced and half cold2 when the sauce is set1 proceed as before4 ,no4 #ajbd4 ,filets de ,poulardes la ,nesselrode4 ,take the four fillets from two poulardes1 as directed 7,no4 #gib71 lay them in a saut-pan with plenty of butter1 season with a little pepper1 salt1 and lemon-juice1 and saut them gently over a slow fire2 when done place them on a dish1 with another dish upon them1 till quite cold1 then with a thin knife split each fillet into two2 have ready a quart of good bechamel sauce 7,no4 #g71 add a pint of white stock1 in which you have stewed the bones from the poulardes1 reduce again to a quart1 then stir in a liaison of one yolk of egg1 mixed with two tablespoonfuls of cream2 stir over the fire half a minute1 then pass it through a tammie2 dip each fillet in the sauce1 and lay them1 when perfectly enveloped1 upon a dish till cold2 you have previously soaked and boiled two ,russian pickled tongues2 when cold cut eight pieces from them the size of the fillets1 which glaze lightly2 dress a border of eggs 7hard boiled7 upon a flanc dish1 which tastefully ornament with small fillets of anchovies upon the top of each piece of egg1 and rings of beetroot around1 surround it with croutons of aspic1 fill the centre with some salad nicely seasoned1 dress the fillets and tongue alternately upon the top in crown1 and sauce mayonnaise 7,no4 #acfa7 in the centre4 ,no4 #ajbe4 ,filets de ,poulardes la ,ravigote4 ,fillet three poulardes and dress them as in the last1 but add two ounces of ravigote butter 7,no4 #hj7 with the sauce you dip them in1 dish them the same but omit the tongue1 and sauce with a green mayonnaise 7,no4 #acfc74 ,no4 #ajbf4 ,petits ,canetons en aspic4 ,after having used the fillets for either of the preceding dishes1 take off the legs with as much of the skin as possible1 bone and spread them out before you1 have ready some forcemeat 7,no4 #abj71 to which add two chopped truffles1 put a good tablespoonful upon each leg1 then sew them round with packthread2 when done place them in a stewpan1 with two onions sliced1 a little lean ham1 a sprig of thyme1 parsley1 and bay-leaf1 add rather more than a pint of stock1 and stew them very gently one hour over a slow fire2 when done place them in a dish with their stock1 place another dish upon them and press very lightly2 you have saved and half stewed the bones from the legs1 with which you may easily form the heads and neck1 stick them into the thicker end of the birds1 form the wings and tails with the claws and tails of crawfish1 in imitation of little ducklings1 dress them to form a cross upon a round dish1 and garnish with aspic chopped and in croutons2 four will be sufficient for an entremet1 and eight for a flanc2 they likewise make handsome garniture for larger dishes4 ,no4 #ajbg4 ,salade de ,volaille4 ,roast a poularde or large fowl in vegetables2 when done and quite cold cut it into ten fine pieces1 place it in a basin1 with a large onion sliced1 a little oil1 vinegar1 pepper1 and salt1 toss them over occasionally1 allowing them to remain an hour2 you have dressed a border of hard-boiled eggs upon a thin border of butter1 garnish round with half slices of cucumber1 gherkins1 and beetroot1 and place a fillet of anchovy upon each piece of egg1 fill the interior with salad cut rather fine1 upon which build the pieces of fowl in pyramid1 7dipping each piece into the sauce17 the best pieces at the top1 and just as you send it to table sauce over with a sauce mayonnaise 7,no4 #acfc74 ,no4 #ajbh4 ,salade de ,filets de ,poularde la ,brunow4 ,gut the flesh from a poularde into slices as near as possible the size of half-crown pieces1 cut also some slices of cucumber1 which stew in white stock with a little sugar till quite tender2 when done drain upon a sieve1 and add them to the slices of fowl1 also a few peas well boiled1 if in season2 put a pint of bechamel sauce 7,no4 #g7 in a stewpan1 with a pint of aspic 7,no4 #acfj7 and a little sugar1 boil altogether until rather thick1 keeping it stirred1 then add the blanquette of fowl with the vegetables1 shake the stewpan round and pour the whole into a saut-pan1 which place upon the ice2 when quite set dip it in warm water and turn it out on a clean cloth1 cut it in middling-sized pieces of a diamond shape and dress upon a salad prepared as in the last2 dress them in crown and sauce tartare 7,no4 #ch7 in the centre1 making the sauce white by using ,english mustard instead of ,french1 and adding a spoonful of whipped cream4 ,no4 #ajbi4 ,poulets ,printaniers la ,masaniello4 ,bone two spring chickens without opening them at the back1 have some good veal forcemeat 7,no4 #abj7 and an ox-tongue well boiled1 which cut into two pieces1 trim them and place one piece in each chicken1 fill the remaining space up with forcemeat1 tie them in a thin cloth and stew them an hour or rather more in good veal stock 7,no4 #g71 lay them on a dish breasts downwards and press them lightly1 place a little aspic 7,no4 #acfj7 at the bottom of a plain oval mould large enough to contain one of the chickens2 when it sets lay in the chicken and cover with more aspic1 dip the other chicken into a sauce bchamel la crme 7,no4 #ef72 when the sauce is about half cold and quite set place a croustade of bread 7representing a fishing-boat7 in the centre1 with a chicken on each side2 having turned out the one in the aspic1 stick three atelettes in the croustade ornamented with a large quenelle de volaille1 a truffle1 and a cockscomb2 sauce round with a very white mayonnaise sauce4 ,the mast in the croustade must be made of pte d'office 7see plate containing the designs for croustades74 ,no4 #ajcj4 ,moule d',aspic la ,royale4 ,cut the flesh from the breast of a poularde or large fowl into slices the size of half-crown pieces as near as possible1 cut also a large truffle in slices1 have about twenty very white button mushrooms1 and ten dressed cockscombs1 boil a quart of sauce bchamel 7,no4 #g7 with a pint of aspic1 keeping it stirred until rather thick1 add a little sugar and the above ragout1 shake the stewpan round and pour the whole into a saut-pan1 which place upon the ice till firm1 dip the pan in warm water and turn it out upon a clean cloth1--it should be about a quarter of an inch in thickness1--with an oval cutter an inch and a half long and one broad1 cut it into as many pieces as possible2 have ready a flat round mould with a cylinder1 put a little aspic at the bottom1 which decorate with whites of eggs 7hard-boiled7 and truffles1 place it on the ice and when set dress in the fillets in crown1 fill the mould with the aspic1 keep it on the ice till ready1 when dip the mould in warm water and turn it out upon your dish4 ,no4 #ajca4 ,galantine de ,faisan aux truffes4 ,bone two pheasants if for a flanc1 one if for a cold entre1 lay it out before you and proceed exactly as for a galantine of turkey1 only using the forcemeat for game 7,no4 #abc7 as directed1 and fillets of hare or rabbit instead of veal1 braise and press the same1 allowing for the difference in size1 serve garnished with aspic 7,no4 #acfj7 chopped and in croutons4 ,no4 #ajcb4 ,galantine de ,faisans la ,volire4 ,proceed as in the last1 but press and garnish them as directed for galantine de dinde 7,no4 #ajaj71 but the claws must be from a very small lobster4 ,no4 #ajcc4 ,pt de ,faisans aux truffes4 ,bone a couple of pheasants and fill each one as for a galantine1 but not too tight1 they will not require sewing up2 you have lined a raised pie-mould with pte fine 7,no4 #aacf71 as directed 7,no4 #iig71 line the pie with forcemeat 7,no4 #abj71 place one of the pheasants at the bottom1 cover it with forcemeat1 then put in the other which also cover with forcemeat1 finishing in a dome2 finish the pie as before directed1 bake it four hours in a slow oven1 press it till cold and serve with aspic 7,no4 #acfj7 chopped and in croutons upon the top2 by filling the pie up with good strong stock when taken from the oven there would be no necessity for pressing it4 ,no4 #ajcd4 ,filets de ,faisans la ,prince ,george4 ,roast three pheasants in vegetables quite white1 take out the fillets1 cut each one in halves to form two1 making twelve1 pound well the meat from the legs1 and put it into a stewpan1 with a quart of white sauce 7,no4 #g7 and half a pint of good white stock1 boil till rather thick1 then rub it through a tammie1 pour into a stewpan1 place over the fire1 and stir until boiling1 then add a liaison of two yolks of eggs mixed with half a gill of whipped cream1 stir in quickly but do not let it boil afterwards1 place it by in a basin1 and when half cold dip each fillet in with a fork1 let it be quite enveloped and place them by till quite cold2 you have prepared a border of forcemeat as directed for ris de veau la turque 7,no4 #fgc71 place it on your dish and dress the fillets in crown upon it1 have ready turned and blanched a pottle of good white button mushrooms1 mix them with the remainder of the sauce1 whip half a pint of aspic 7,no4 #acfj7 upon the ice till becoming very light and white1 mix it with the sauce1 which dress in the centre of your fillets and garnish round with a light border of the hearts of lettuces4 ,fillets of pheasants may also be served with a sauce macdoine de lgumes as directed 7,no4 #ih7 but cold4 ,no4 #ajce4 ,chaud froid de ,filets de ,faisans4 ,proceed with the pheasants precisely as in the last1 only using a sauce gibier 7,no4 #fj7 instead of the sauce bchamel1 dress them in turban in the centre of your dish1 pour a little more of the sauce over1 and garnish with a border of hard-boiled eggs1 placing a sprig of parsley between4 ,no4 #ajcf4 ,grouse ,like pheasants make excellent galantines and pies by following the same receipts4 ,they may also be dressed in either of the methods directed for pheasants1 but requiring rather less time to cook4 ,no4 #ajcg4 ,galantine de ,grouse la ,montagnard4 ,form two small grouse into galantines as directed for la volire 7,no4 #ajcb7 into the shape of birds2 have ready three parts cold a good sauce la pure de grouse 7,no4 #ei71 with which envelope them1 leaving it upon them rather rough1 sprinkle brown bread-crumbs and chopped pistachios all over1 dress croutons of aspic 7,no4 #acfj7 round1 and garnish with a little of the heather from the mountains4 ,no4 #ajch4 ,salade de ,grouse la ,soyer4 ,make a very thin border of fresh butter upon a convenient-sized dish1 upon which stand a very elevated border of hard-boiled eggs1 7by cutting a piece off the bottoms when quite cold and cutting each one into four lengthwise17 fill the centre with some nice fresh salad1 and ornament the eggs with fillets of anchovies1 beetroot1 gherkins1 c41 according to taste2 you have previously roasted three grouse rather underdone2 when quite cold cut them into neat pieces1 that is1 into legs1 wings1 part of the backs1 and each breast into six slices1 then have ready the following sauce3 put two tablespoonfuls of finely chopped eschalots in a basin1 with two tablespoonfuls of powdered sugar1 the yolks of two eggs1 two tablespoonfuls of chopped tarragon and chervil1 a saltspoonful of white pepper1 and two of salt1 with which mix by degrees twelve tablespoonfuls of salad oil and three of ,chili vinegar2 mix well together and place it upon the ice2 when ready to serve whip half a pint of cream rather stiff1 which add to the sauce1 pour a little over the salad1 upon which lay some of the worst pieces of grouse1 over which put more sauce1 proceeding in like manner to the top1 dressing them pyramidically4 ,when it is for the flanc of a large dinner ,i only use the fillets1 roasting four or five grouse instead of three1 and when you have dressed three parts of the pieces of grouse upon the salad1 build a second row of eggs upon it1 having formed a level with the pieces for that purpose1 and terminate exactly as the design represents4 ,i must observe that the salad is better adapted for gentlemen than ladies1 though if less eschalot were used it might also meet their approbation4#ab ,no4 #ajci4 ,perdreaux la ,downshire4 ,partridges being smaller birds are mostly used for cold entres1 but four will make an excellent flanc2 draw them and extract the breast-bone1 have ready one pound of forcemeat of game 7,no4 #abc71 with which mix six truffles cut in fillets1 and thirty pieces of fat bacon the size and shape of dice2 stuff the birds1 sew them up1 and place them in a stewpan with three onions in slices1 a head of celery1 and a bunch of parsley1 thyme1 and bay-leaves1 nearly cover them with stock1 simmer over a slow fire nearly an hour1 leave them to get cold in the stock1 drain them on a cloth1 and dress on your dish in the form of a cross1 with the heart of a nice cos lettuice in the centre2 pass and clarify the stock they were cooked in1 adding a little isinglass1 reduce to demi-glace1 and when nearly cold pour it over1 but do not serve till quite cold1 garnish round with some nice fresh water-cresses4 ,no4 #ajdj4 ,galantine de ,perdreaux la ,volire4 ,proceed as directed for the pheasants 7,no4 #ajcb71 only using the claws and tails of large crawfish instead of lobsters as there directed1 dress them with the four tails in the centre1 and aspic 7,no4 #acfj7 round2 one hour and a half would be sufficient to stew them4 ,fillets of partridges are dressed in the same manner as the fillets of pheasant 7,nos4 #ajcd and #ajce74 ,no4 #ajda4 ,pt de ,perdreaux4 ,have a round mould about five inches in height and four in diameter1 which line with pte fine 7,no4 #aacf71 which again line with forcemeat 7,no4 #abc71 you have previously boned two partridges1 which fill as for galantine la volire1 fold each one in a slice of bacon1 lay one at the bottom1 which cover with forcemeat1 then the other1 which also cover1 finishing in a dome1 cover with the paste1 work up the edges1 and crimp as for the pt de veau2 bake it two hours in a moderate oven1 take off the cover and pour in a pint of stock in which you have stewed the bones of the partridges1 and boil half an ounce of isinglass1 previously passing it through a napkin2 serve neatly garnished upon the top with aspic 7,no4 #acfj7 chopped and in croutons4 ,it must be quite cold previous to garnishing4 ,no4 #ajdb4 ,bcasses la d',orleans4 ,roast four woodcocks underdone1 catching their trails upon toasted bread1 with two others make a pure as directed 7,no4 #ei71 into which dip the four roasted ones1 and let them remain till nearly cold1 then take them out and sprinkle all over with chopped ham and whites of hard-boiled eggs2 you have prepared a croustade in the form of a vase1 which stand in the centre of your dish1 cut the toast in four pieces1 each the form of a diamond1 dress the woodcocks round the croustade upon each piece1 dress hard-boiled eggs in a border upon the croustade1 and garnish with aspic jelly1 whipped 7,no4 #acfj71 chopped1 and quite white1 in the interior1 and in croutons round4 ,pts of woodcocks are excellent1 they are made the same as for partridges1 keeping their trails for the interior of the birds after they are boned4 ,plovers and snipes may be dressed precisely as directed for the woodcocks4 ,no4 #ajdc4 ,pt froid de ,mauviettes ,is also a very favourite dish for second course1 and when well prepared stands high in the estimation of a gourmet2 the following receipt is exactly as they are prepared at ,pithiviers3 pluck and bone six dozen of larks1 take out the interior1 extract the gizzard1 and pound the intestines with two pounds of forcemeat 7,no4 #abc71 place a little in each bird1 roll them up1 and envelope them in very thin slices of fat bacon2 you have lined a raised pie-mould with paste as for pt de veau 7,no4 #iii71 which again line with the forcemeat1 place a layer of the larks at the bottom1 then a layer of forcemeat1 then larks again1 till quite full1 and finish with a quarter of a pound of matre d'htel butter 7,no4 #gi71 a thin slice of fat bacon1 and three bay-leaves1 cover with paste and bake in a moderate oven two hours and a half1 place it by1 and when half cold add a pint of good game sauce 7,no4 #fj71 shake it well in2 when quite cold take off the lid1 and garnish with some fresh sprigs of parsley4 ,at ,pithiviers the pies are made square1 and crimped from top to bottom1 but the shape has nothing to do with the quality1 and ,i consider those made in moulds look the handsomest4 ,pts as above may be made of all small birds that are eatable4 ,no4 #ajdd4 ,salade de ,homard l',indienne4 ,prepare a border of hard-boiled eggs as directed for salade de grouse 7,no4 #ajch71 dress some nice fresh salad in the centre1 then take the flesh from a very fine lobster1 or two middling-sized ones1 cut it in as large slices as possible1 put it in a basin1 and season with a little tarragon1 and chervil1 pepper1 and salt2 dress them in pyramid upon the salad1 interspersing six mild ,indian pickles in slices1 and serving with a good white sauce mayonnaise 7,no4 #acfd7 over4 ,no4 #ajde4 ,mayonnaise de ,homard la gele4 ,prepare a border of half hard-boiled eggs and half croutons of strong aspic 7,no4 #acfj71 cut the same height as the eggs1 and triangular1 dress some salad in the centre as in the last1 and the lobster well seasoned upon the top1 and sauce over with a sauce mayonnaise la gele 7,no4 #acfa74 ,no4 #ajdf4 ,miroton de ,homard la ,cardinale4 ,cut the flesh of a large lobster into slices as large as possible1 and nearly an equal size2 reduce a pint of white sauce 7,no4 #g7 7with which you have mixed two tablespoonfuls of tarragon vinegar7 to two thirds2 then dip half the pieces of lobster into it with a fork1 and place them on a dish to cool1 add two ounces of red lobster butter 7,no4 #gg7 to the remainder of the sauce1 stir it well in1 and dip in the remainder of the pieces2 when cold and set1 dress them in crown upon salad1 with a white mayonnaise in the centre4 ,no4 #ajdg4 ,homard en ,aspic4 ,cut twenty slices of lobster as above1 of equal sizes1 dip them into the white sauce as there directed1 and put them by until cold2 then put a little clear aspic jelly 7,no4 #acfj7 in the bottom of a flat cylinder mould1 ornament it with the whites of hard-boiled eggs cut in diamonds1 squares1 leaves1 and crescents1 arranged in the form of wreaths1 branches1 c42 just cover with a little more jelly1 and when set lay in the slices of lobster slanting1 one resting upon the other1 and fill up the mould with aspic1 place it on the ice1 and when firm dip the mould in warm water1 and turn the aspic out upon your dish2 fill the centre with some finely cut salad1 upon which build some more lobster1 which sauce over with a sauce mayonnaise la gele 7,no4 #acfa71 but not to run over the aspic4 ,no4 #ajdh4 ,homard au ,gratin4 ,procure three small lobsters1 cut them down the centre1 save all the shells1 and cut the flesh into small slices1 put a spoonful of chopped onions into a stewpan1 with a small piece of butter1 pass them over a sharp fire a few minutes1 keeping them stirred2 then add a pint of white sauce1 reduce one-third1 keeping it stirred1 add the flesh of the lobster1 season with a little pepper1 salt1 cayenne1 and essence of anchovies2 stir gently over a sharp fire1 and when boiling take it off1 stir in the yolks of two eggs1 put it into the shells1 egg and bread-crumb over1 place them in a warm oven ten minutes1 salamander of a good colour1 and serve very hot1 dressed upon a napkin1 garnished with a few sprigs of fresh parsley4 ,lobsters au gratin may also be served in silver1 escalope shells if handy are preferred4 ,no4 #ajdi4 ,crabs ,may be dressed in salad1 like lobster1 cutting the hard part into as large slices as possible1 and passing the soft through a hair sieve1 and mixing it with the sauce4 ,no4 #ajej4 ,coquilles aux ,hutres4 ,procure the deep shells of twelve oysters1 which well clean1 butter the interior slightly1 and as many bread-crumbs as will adhere to the butter2 you have previously blanched and bearded four dozen of oysters1 lay them on a cloth to drain1 then put a teaspoonful of chopped eschalot into a stewpan with a small piece of butter1 pass them a few minutes over the fire1 stir in a quarter of a tablespoonful of flour1 add a pint of oyster sauce 7,no4 #fi71 reduce one third1 then add your oysters1 season with a little pepper1 salt1 cayenne1 chopped parsley1 and essence of anchovies1 stir gently over the fire1 and when quite hot stir in the yolks of two eggs1 stir over the fire a short time till it thickens1 but do not let it boil1 then fill the shells1 egg and bread-crumb over1 place in a hot oven ten minutes1 salamander a nice colour1 dress in pyramid1 and garnish with fried parsley4 ,no4 #ajea4 ,salade de ,filets de ,soles4 ,fillet two or three soles1 then well butter a saut-pan1 lay in your fillets1 which season with a little white pepper1 salt1 chopped parsley1 and the juice of a lemon1 place them over a slow fire1 and when half done turn them over 7they must be kept quite white71 when done lay them flat upon a dish with another dish upon them till cold2 cut each fillet in halves1 trim them of nice shapes1 and put them in a basin with a little chopped tarragon and chervil1 chopped eschalots1 pepper and salt2 then dress a salad as directed 7,no4 #ajch71 dress the fillets in crown upon the salad1 and sauce over with a good mayonnaise sauce 7,no4 #acfd74 ,no4 #ajeb4 ,filets de ,soles aux ,concombres4 ,fillet two soles and dress them as above1 cut each fillet in halves1 then have sixteen pieces of cucumber the same size as the fillets1 but thinner1 dress them in turban alternately with the fillets upon a thin border of fresh butter1 sauce over the fillets only with a sauce mayonnaise 7,no4 #acfd7 in which you have added a little whipped cream1 and dress a good salad cut rather fine in the centre4 ,the remains of turbot or ,john ,dore1 may be cut into fillets and served in either of the above methods4 ,fillets of soles may also be served in aspic1 or miroton la cardinale1 as directed for lobster 7,nos4 #ajdg and #ajdf74 ,no4 #ajec4 ,truites marines en mayonnaise4 ,put three onions sliced in a stewpan with two ounces of butter1 one turnip1 one carrot 7in slices71 a head of celery 7cut small71 a good handful of parsley1 and two bay-leaves2 pass the whole ten minutes over a sharp fire1 add a pint of vinegar1 a blade of mace1 and half a dozen peppercorns2 let simmer1 then add three pints of water2 you have cleaned three fine freshwater trout1 which put in the above marinade and let them simmer half an hour2 let them get cold in the marinade1 take them out1 drain upon a cloth1 and dress them on your dish1 the head of the centre one pointing with the tails of the others2 sauce over with a very white mayonnaise sauce 7,no4 #acfd7 into which you have put extra chopped tarragon and chervil and a little whipped cream4 ,no4 #ajed4 ,darne de ,saumon marine4 ,cut two good slices from the middle of a fine salmon1 four inches in thickness1 and dress them in a marinade1 as for the trout1 first tying them up2 stew one hour1 and leave them in the marinade to cool2 when quite cold drain them on a cloth2 dress on your dish1 fill the centre with ,montpelire butter 7,no4 #acff71 garnish with a border of eggs1 and sauce round with a very white ,tartare sauce 7,no4 #ch71 and sprinkle a little chopped gherkins over4 ,no4 #ajee4 ,galantine d',anguille4 ,procure two fine eels1 skin and bone them1 have ready prepared some forcemeat of whiting 7,no4 #abd71 lay the eel open before you and spread some of the forcemeat down the centre1 upon which lay small fillets of truffle1 pistachios1 cooked tongue1 and whiting1 cover with more of the forcemeat1 and sew the eel up in its original shape1 cut it into two equal parts and envelope each in thin slices of fat bacon1 tie in a napkin and place them in a stewpan in which you have prepared a marinade as for the trout1 but using half a pint of ,madeira wine instead of vinegar1 stew gently half an hour or until tender1 and leave it to get cold in the stock1 take out and remove them from the napkin1 glaze and place them on your dish side by side upon a stand of ,montpellier butter 7,no4 #acff71 and a little between them to hold them together2 garnish round with craw-fish and croutons of aspic 7,no4 #acfj74 ,six rolls of them1 each three inches high1 may be dressed into what we term a bastion1 that is standing them up on end in a circle1 joining them together with ,montpellier butter1 and placing the half of a hard-boiled egg cut across 7to form a cap7 upon each1 decorated with fillets of anchovies and very green gherkins4 ,,vegetables ,,for ,,second ,,course4 ,where a dish of vegetables are required for second course1 if there should be two flancs contrive to let the vegetables make one of them2 but if there should only be four dishes in the second course they may be dressed upon one of them1 as also in larger dinners1 and especially when there are a great many vegetables in season4 ,no4 #ajef4 ,asparagus ,is one of the most favourite vegetables we have1 and is generally served plain2 the large grass is preferred1 although the smaller is1 in my opinion1 the fullest flavour for a dish2 you require a hundred large ones or a hundred and a half of small1 scrape and cut them of equal lengths1 7about eight inches17 and tie them in bundles of fifteen2 about twenty minutes before ready to serve have a gallon of water1 in which you have put two ounces of salt1 boiling in a stewpan1 put in your grass1 let boil quickly1 and when tender take it up1 dress in pyramid as high as possible upon a piece of toasted bread1 and serve melted butter 7,no4 #ga7 or sauce ,hollandaise in a boat4 ,no4 #ajeg4 ,asperges en petits ,pois4 ,procure a bunch of small green asparagus1 or sprue1 break off the green tops carefully1 avoiding the white parts1 cut the tops into pieces the size of large peas1 boil them in half a gallon of water into which you have put an ounce of salt3 when tender strain them off1 but be careful they are not too much done1 or they would go in pure and taste watery2 drain them dry upon a sieve and put them into a stewpan1 with eight spoonfuls of white sauce 7,no4 #g71 a little pepper1 salt1 and grated nutmeg1 with a teaspoonful of powdered sugar2 place the stewpan upon the fire1 move them round gently1 add four pats of butter1 and when melted finish with a liaison of one yolk of egg mixed with a quarter of a gill of cream2 move it round over the fire1 and when it thickens pour them upon your dish and dress croutons of fried bread round2 or they may be served in a croustade of bread4 ,no4 #ajeh4 ,sea-,kale4 ,the short thick kale is the best1 trim it nicely1 about sixteen heads will be sufficient for a dish1 boil till tender in a gallon of water1 with two ounces of salt1 take them out1 place them on a clean cloth to drain1 and dress them pyramidically upon a piece of toasted bread2 serve plain melted butter separate in a boat4 ,no4 #ajei4 ,cleri la ,molle de ,buf4 ,procure ten fine heads of celery1 cut them to about seven inches in length1 7the red celery is the best17 if too thick take off some of the outside sticks1 wash and trim them nicely1 blanch ten minutes in boiling water1 drain them on a cloth1 put them into a convenient-sized stewpan just covered with a good white stock1 in which let them stew gently till tender1 drain them1 dress upon toast1 place four large pieces of marrow round1 7which you have boiled in water17 and sauce over with a pint of good brown sauce 7,no4 #a71 which you have reduced with half a pint of the stock the celery was stewed in1 and seasoned with a little sugar4 ,no4 #ajfj4 ,cleri la ,chetwynd4 ,trim and blanch ten fine heads of red celery1 as in the last1 blanch also twelve middling-sized onions twenty minutes1 place them in a stewpan with the celery1 cover with veal stock 7,no4 #g71 and stew gently till tender1 dress the celery upon toast with the onions round and sauce over with a good white bechamel sauce 7,no4 #g7 which you have reduced with half a pint of the stock the vegetables were cooked in till becoming thickish1 then add half a gill of very thick cream1 a little sugar1 and sauce over4 ,no4 #ajfa4 ,salsifis la ,poulette4 ,salsifis although a very favourite vegetable on the continent and very plentiful in ,england1 is seldom used1 but ,i hope the following recipes will tend to bring it more in vogue4 ,choose fifteen or twenty young ones1 scrape the black skin1 cut them into pieces three inches long1 rub each piece with lemon and throw them into water1 then put two onions1 a carrot1 one turnip1 and a head of celery1 all cut small into a stewpan1 with a handful of parsley1 a quarter of a pound of lean ham1 a little thyme1 two bay-leaves1 and a quarter of a pound of beef suet chopped fine1 stir it over a sharp fire ten minutes1 then add two ounces of flour1 7stir well in17 fill up with two quarts of water1 with the juice of a lemon1 stir it till it boils1 then put in your salsifis which stew gently till tender1 take them out and lay them upon a cloth to drain1 then put a pint of white sauce 7,no4 #g7 into another stewpan1 with half a pint of white stock1 stir over a sharp fire till boiling1 then add twenty button mushrooms and a teaspoonful of chopped parsley2 season with a little pepper1 salt1 grated nutmeg1 and powdered sugar1 put in the salsifis1 let simmer gently for half an hour1 7the sauce must be rather thick17 take out and dress it in two rows upon a border of mashed potatoes1 finish the sauce with a liaison of two yolks of eggs mixed with a gill of cream1 stir over the fire till it thickens but do not let it boil2 sauce over and serve4 ,no4 #ajfb4 ,salsifis la ,molle de ,buf4 ,prepare the salsifis as above2 when very tender dress it upon your dish1 have four large pieces of beef marrow 7well boiled in water71 sauce over with a good demi-glace 7,no4 #i71 garnish with croutons of fried bread in the shape of hearts1 and serve with a piece of marrow upon each4 ,no4 #ajfc4 ,fried ,salsifis4 ,cook the salsifis as before1 let them get cold in the stock1 then take them out1 drain upon a cloth1 and trim them all of equal sizes1 then put them in a basin1 with a spoonful of vinegar1 four of salad oil1 and a little pepper and salt1 let them marinade six hours1 turning over occasionally a quarter of an hour before serving1 dip each piece separately in a fritter batter 7,no4 #abhe7 and fry them in a stewpan of hot lard1 when done lay them on a cloth and dress in pyramid upon a napkin1 garnish with fried parsley1 and serve4 ,salsifis well cooked and tender1 when cold1 is very good in salad or to ornament a mayonnaise4 ,no4 #ajfd4 ,concombres farcis en demi-glace4 ,procure four very fine cucumbers1 which cut into pieces three inches in length1 peel them and take out the seeds with a long round cutter1 then have ready some very nice forcemeat of veal 7,no4 #abj71 into which you have put a little chopped basil1 thyme1 and laurel leaf1 put a piece of bacon at each end1 which tie on1 place them in a stewpan1 with a little stock1 and stew gently three quarters of an hour or till tender1 then drain them upon a cloth1 trim each end1 and dress in pyramid upon a border of mashed potatoes1 but be careful not to break them2 sauce over with a good demi-glace 7,no4 #i7 and serve2 the forcemeat must not be too delicate4 ,no4 #ajfe4 ,concombres farcis la crme4 ,proceed with the cucumbers as in the last1 but sauce over with a celery sauce la ,chetwynd 7,no4 #ajfj74 ,no4 #ajff4 ,croustade aux ,concombres4 ,prepare a plain croustade according to the size of your dish1 and three inches in height1 then have four cucumbers1 which cut into pieces two inches and a half long1 peel them1 split each piece into three1 take out the seeds and trim them neatly1 put them in a stewpan with an ounce of butter1 a teaspoonful of sugar1 and cover with white stock1 let them stew till tender1 drain them upon the back of a sieve2 in another stewpan have a pint of good bechamel sauce 7,no4 #g71 which reduce till rather thick1 then add the cucumber and a little powdered sugar1 place on the fire1 and when boiling finish with a liaison of one yolk of egg mixed with two tablespoonfuls of cream3 place the croustade upon your dish1 pour the ragout into it1 and serve4 ,no4 #ajfg4 ,vegetable ,marrows4 ,are excellent when young and about the size of turkeys' eggs2 peel fifteen and boil them in half a gallon of water1 into which you have put two ounces of butter and two ounces of salt1 boil twenty minutes1 or till quite tender1 drain them upon a cloth1 and dress upon a border of mashed potatoes1 in the form of an oval dome2 sauce over with a pint of good melted butter 7,no4 #ga71 with which you have introduced a liaison of two yolks of eggs mixed with half a gill of cream4 ,all sauces for vegetables require to be rather thick1 as it is impossible to drain the vegetables quite dry to serve them hot4 ,vegetable marrows dressed as above may also be served with a white sauce l',italienne 7,no4 #ca74 ,no4 #ajfh4 ,jerusalem ,artichokes4 ,are very useful vegetables when judiciously employed1 as my readers will perceive by many of the foregoing recipes2 they are good five months in the year1 from ,october till ,march1 and some seasons much longer2 when they become too rough they have lost their succulence1 and are only fit to flavour stocks3 take about thirty of the best shaped ones and as near as possible of the same size2 turn them into the shape of pears1 boil in salt and water1 with which you have put a quarter of a pound of butter2 when tender take them out1 drain them upon a cloth1 and dress in the form of a dome2 sauce over with melted butter 7,no4 #ga71 sauce ,hollandaise 7,no4 #ff71 sauce bechamel 7,no4 #g71 sauce ravigote 7,no4 #dd71 or sauce tomate 7,no4 #cg74 ,no4 #ajfi4 ,cauliflowers and ,brocoli4 ,both vegetables are very excellent and universally employed2 they require great particularity in cleaning2 the best way is to throw plenty of salt over them and put them in cold water till ready to cook1 boil them in salt and water till tender1 but not too much done or they will not hold together2 the heads should not be too large1 and the best are close and firm2 when done dress some nice green ,brussels sprouts upon a border of mashed potatoes with the cauliflowers in the centre1 mix nearly half a pint of good white sauce 7,no4 #g71 with the same quantity of melted butter 7,no4 #ga71 and when hot add a liaison of one yolk of egg mixed with two spoonfuls of cream2 sauce over and serve2 they may also be served with a sauce la matre d'htel 7,no4 #dc74 ,no4 #ajgj4 ,chouxfleurs au ,parmesan4 ,boil three cauliflowers as before1 and when done drain them upon a cloth1 then put a pint of good white sauce 7,no4 #g7 in a stewpan1 with half a pint of milk1 season with a little pepper1 salt1 and cayenne1 reduce it over a sharp fire till getting thick1 add half a pound of grated ,parmesan cheese and a quarter of a pound of grated ,gruyer1 mix well and stir in two yolks of eggs1 then put a little at the bottom of your dish1 dress some of the cauliflower in pieces upon it1 which again cover with sauce1 proceeding thus till you have formed a dome1 finishing with the sauce all over1 egg and bread-crumb lightly1 put it in a warm oven a quarter of an hour1 salamander of a light brown colour1 and serve4 ,no4 #ajga4 ,artichokes4 ,are very great favourites with most epicures1 and their flavour renders them worthy of so high an appreciation4 ,have six not over large but of a very good size1 trim the bottoms rather close till it shows the white streak1 cut also an inch from the top with a pair of scissors1 and a little off the point of each leaf1 have a gallon of water 7into which you have put half a pound of salt17 boiling1 put in the artichokes and boil one hour1 or till you can pull out a leaf with facility1 take them up1 lay them upon a cloth to drain1 upside down1 dress them upon a napkin1 and serve with melted butter separate in a boat2 they may be boiled previously and kept in cold water till wanted1 and are ready by merely dipping them in boiling water4 ,no4 #ajgb4 ,artichokes la ,barigoule4 ,trim your artichokes as above and blanch twenty minutes1 place them in cold water1 then scoop out the interior with the handle of a spoon and your fingers1 taking out every particle from the interior1 have some fat in a stewpan very hot1 into which dip the tops of the artichokes till of a yellow colour1 then put them back upon the cloth2 you have scraped a quarter of a pound of fat bacon1 which put into a stewpan1 with four tablespoonfuls of oil1 four of chopped onions and eschalots1 two of chopped mushrooms1 and one of chopped parsley1 a little thyme1 two bay-leaves1 and a little pepper1 salt1 and sugar2 pass the whole ten minutes over a moderate fire1 then add a pint of brown sauce 7,no4 #a71 boil twenty minutes1 stir in two spoonfuls of bread-crumbs and set it in a cold place2 when cold mix it again and put an equal proportion in each artichoke2 tie a square piece of fat bacon a quarter of an inch in thickness upon each1 tie them across with string and put them into a flat stewpan1 with three pints of good stock1 set them in a moderate oven to braise for about three quarters of an hour1 or till you can take a leaf out with facility1 then take them out1 drain them on a cloth1 take off the string and bacon1 and dress them upon your dish four at the bottom and two at the top1 with two spoonfuls of demi-glace 7,no4 #i7 in each4 ,for the amateur who does not object to the flavour of onions1 dressed in the above manner they are most appreciated4 ,no4 #ajgc4 ,artichauts la ,bordelaise4 ,proceed exactly as above1 but filling them with the following sauce 7instead of the sauce there mentioned73 peel thirty large button onions and cut them in rings1 put them in a stewpan with a little oil1 and fry of a light yellow colour1 add half a pint of white sauce 7,no4 #g71 and two tablespoonfuls of bread-crumbs1 mix well1 then add eighteen stoned olives1 and the fillets of four anchovies well washed1 stew till all is well cooked1 then season with a little pepper1 sugar1 and a piece of scraped garlic the size of a pea1 fill the artichokes1 and when done serve with a little white sauce in each4 ,no4 #ajgd4 ,artichauts l',italienne4 ,take four good artichokes1 cut them in quarters and trim them well1 cutting all the green from the bottoms and taking out all the fur from the interior1 put them in a stewpan of boiling water 7to blanch7 a quarter of an hour2 then take them out1 drain them upon a cloth1 put a tablespoonful of chopped onions in a saut-pan with a tablespoonful of oil1 and one of wine1 pass them one minute over the fire1 then put in the artichokes1 which cover with brown sauce and a little stock1 stew them gently over a moderate fire till you can pull out a leaf with facility1 take them out and dress in turban upon a border of mashed potatoes1 put a tablespoonful of chopped mushrooms into the saut-pan1 reduce the sauce to a proper consistency1 season with a little sugar and salt if required1 sauce over and serve4 ,no4 #ajge4 ,artichauts au ,velout4 ,prepare the artichokes as above1 and blanch them1 put an ounce of butter in a saut-pan1 lay in the artichokes1 which cover with a good white sauce 7,no4 #g72 place a lid upon the saut-pan1 and put them in a moderate oven till done1 then take out the artichokes1 which dress in turban as above2 put a little milk in the saut-pan1 reduce the sauce till rather thickish1 add a little sugar1 and finish with a liaison of two yolks of eggs mixed with a gill of cream1 pass through a tammie and sauce over4 ,no4 #ajgd4 ,artichaux la ,bruxellaise4 ,dress a border of artichokes as in the last1 upon a border of mashed potatoes1 and have ready a quart of very nice ,brussel sprouts dressed la matre d'htel 7,no4 #ajhc71 which dress in pyramid in the centre4 ,this dish can only be served in the autumn season of the year1 as it is only then both vegetables can be obtained4 ,no4 #ajge4 ,peas4 ,the best of all green vegetables1 and the delight of millions1 whilst their profusion renders them attainable by all2 like the asparagus1 they belong to that season of flavour1 the spring of the year1 but remain in season till a much later period2 when young the ,english method of cooking them is good1 because the more succulence there is in a vegetable the less zest they require to make them palatable4 ,to describe the different sorts would be almost an endless1 and to a certain extent a useless task1 but the ,prussian blues are1 in my opinion1 the very best2 to plain boil them1 have two quarts of fresh-shelled peas1 with a sprig of young mint1 about ten leaves 7the greatest fault with most people is putting too much71 have a gallon of water boiling upon the fire1 in which you have put two ounces of salt1 when boiling put in your peas1 let them boil as fast as possible from ten to fifteen minutes1 try whether they are tender1 if so strain them through a cullender1 dress them upon your dish with two pats of butter upon the top and serve2 or when drained put them into a stewpan with a quarter of a pound of fresh butter1 half a teaspoonful of salt1 and a good teaspoonful of powdered sugar1 place over a fire1 and keep tossing them until the butter is melted1 dress them either plain upon your dish or in a bread croustade4 ,no4 #ajgf4 ,pois au sucre ,anglo-,franais4 ,when you have boiled and drained two quarts of young peas1 put them in a stewpan with six young green onions in a bunch1 six spoonfuls of white sauce1 a little pepper and salt1 and two teaspoonfuls of powdered sugar1 let simmer ten minutes1 then stir in a liaison of two yolks of eggs mixed with half a gill of cream1 do not let them boil1 but when the sauce becomes thickish and hangs to the peas turn them out upon your dish and serve1 previously taking out the onions4 ,no4 #ajgg4 ,pois au sucre la ,franaise4 ,the manner of dressing peas directed in the last keeps them very green1 which the ,french style does not1 unless very young1 but to balance1 their flavour is superior2 and although the eye must be pleased to a certain extent1 my principal business is with the palate4 ,put two quarts of young peas in a good-sized stewpan with six young onions1 a bunch of parsley1 and a quarter of a pound of fresh butter2 just cover the peas with cold water and rub them well together with the hands1 pour off all the water1 add a good bunch of parsley1 a tablespoonful of sugar1 and a teaspoonful of salt2 set the stewpan upon a sharp fire1 moving them round very often1 if young twenty minutes is quite sufficient1 but when tender they are done 7if they should become too dry add a very little water71 when done take out the onions and the bunch of parsley2 you have previously mixed a tablespoonful of flour with two ounces of fresh butter1 mix well with the peas1 stir them over the fire till they become thickish1 then add a liaison of two yolks of eggs 7mixed with half a pint of milk or cream71 season a little more if required1 stir the liaison in quickly1 do not let it boil1 and when it thickens they are ready to serve1 they must not1 however1 be too thick or too thin4 ,no4 #ajgh4 ,french ,beans4 ,cut enough young beans into strips to make a good flanc dish2 have a stewpan with a gallon of water in which you have put a quarter of a pound of salt1 when boiling put in the beans1 which boil very fast till tender2 when done strain them off1 lay a bed of them upon your dish1 upon which lay two pats of butter1 sprinkle them over with pepper and salt1 then more beans1 proceeding thus till you have formed a pyramid1 serve very hot4 ,no4 #ajgi4 ,haricots verts saut au buerre4 ,when boiled as above1 put them in a stewpan with six ounces of fresh butter1 season with a little chopped parsley1 sugar1 pepper1 and salt2 toss them over a sharp fire1 and when quite hot dress them in pyramid4 ,no4 #ajhj4 ,haricots verts aux fines herbes4 ,boil the beans as before1 when boiled put two spoonfuls of chopped onions in a stewpan with a quarter of a pound of butter1 pass them a few minutes over the fire1 keeping them quite white1 add a spoonful of flour 7stir well in7 and a pint of good white stock1 boil until it adheres to the back of a spoon2 then add your beans1 toss them well together1 add a teaspoonful of chopped parsley1 the juice of a lemon1 a little pepper1 salt1 and sugar1 finish with six pats of butter1 and four spoonfuls of liaison 7,no4 #aai71 dress them as high as possible upon the dish1 or in a croustade of bread4 ,no4 #ajha4 ,haricots verts la ,poulette4 ,boil the beans as before1 when done drain them quite dry1 put them into a stewpan with three parts of a pint of bchamel sauce 7,no4 #g71 six spoonfuls of stock1 pepper1 salt1 sugar1 a bunch of green onions1 and parsley2 stew gently ten minutes1 take out the bunch1 add a teaspoonful of chopped parsley1 and finish with a liaison of two yolks of eggs mixed with a gill of cream1 stir in quickly1 and when it begins to thicken serve as in the last4 ,no4 #ajhb4 ,brussels ,sprouts saut au beurre4 ,the small firm ones are the best2 boil a sufficient quantity in salt and water about twenty minutes1 or till tender1 as directed for the beans2 when done put them in a stewpan1 with a little pepper1 salt1 and sugar1 a quarter of a pound of butter1 and the juice of a lemon1 when quite hot dress them as high as possible upon your dish4 ,no4 #ajhc4 ,brussels ,sprouts la ,matre d',htel4 ,boil a sufficient quantity of sprouts as before1 and dress them upon your dish in pyramid2 then put a pint of melted butter in a stewpan1 let boil1 and whilst boiling add a quarter of a pound of matre d'htel butter 7,no4 #gi71 stir it in quickly and sauce over1 or sauce them in layers as you dress them up4 ,no4 #ajhd4 ,choux de ,bruxelles la ,crme en turban de ,concombres4 ,make a turban of cucumbers1 cut and dressed as directed 7,no4 #ajc71 form the turban upon a border of mashed potatoes2 boil sufficient ,brussel sprouts1 which dress in pyramid1 sauce over the cucumbers with a good sauce ,hollandaise 7,no4 #ff71 and over the sprouts with a good sauce bchamel 7,no4 #g71 but not too thick1 so that the ,brussel sprouts may show through it2 they may likewise be dressed in a border of ,jerusalem artichokes1 which gives a great variety to those favourite vegetables2 peas and ,french beans may also be dressed in a turban of the above description4 ,no4 #ajhg4 ,spinach ,is a very wholesome and digestible vegetable1 excellent for invalids1 but still more so for those in good health1 because an invalid can only have it plain-dressed1 whilst a person in health can enjoy it in any of the tasty ways in which it is dressed4 ,pick and wash it very clean in three or four waters1 for as nothing is worse than spinach when gritty1 so likewise there is nothing more troublesome to get quite clean1 from its growing so near the earth2 boil in plenty of salt and water about a quarter of an hour1 then drain it through a sieve1 and squeeze quite dry with a cloth1 chop very fine 7which ,i consider is better than passing through a wire sieve71 put it in a stewpan with half a pound of fresh butter1 pepper1 salt1 half a teaspoonful of sugar1 and a little grated nutmeg1 stir five minutes over a sharp fire1 pour it out upon your dish1 and serve with croutons of fried bread round2 the above proportion is for half a sieve4 ,no4 #ajhh4 ,epinards au jus4 ,proceed exactly as above1 adding half a tablespoonful of flour1 and when well mixed half a pint of good demi-glace 7,no4 #i71 glaze the croutons which you garnish with and serve4 ,no4 #ajhi4 ,epinards la ,franaise4 ,when your spinach is well chopped put it into a stewpan with a quarter of a pound of fresh butter1 stir over the fire till quite hot1 then add a tablespoonful of flour2 season with a little pepper1 salt1 sugar1 and grated nutmeg1 mix well1 then add half a pint of good stock1 stir ten minutes over the fire1 add a quarter of a pound more butter1 after taking it from the fire2 when melted pour it out upon your dish and serve as before4 ,the old system was to make a roux1 which frequently got rather overdone1 and gave the spinach more the flavour of sauce1 thus destroying the aroma2 but the flour1 if added proportionably1 gives no flavour1 and slightly thickens4 ,no4 #ajij4 ,epinards au sucre4 ,prepare the spinach as before and put it into a stewpan1 with a quarter of a pound of butter and a little pepper and salt2 when quite hot add a tablespoonful of flour1 mix well1 moisten with half a pint of milk1 boil a few minutes1 and when ready to serve stir in a quarter of a pound of butter and a teaspoonful of powdered sugar1 serve as before4 ,no4 #ajia4 ,endive au jus4 ,in ,france this vegetable 7which is mostly used in ,england for salads7 is as popular for entres and entremets as spinach1 its bitterness rendering it very wholesome4 ,procure twelve heads1 pick off all the green leaves1 wash each head in two or three waters1 and boil them in salt and water till tender1 then put them in a basin of cold water1 press every one2 cut off the roots and chop the remainder fine1 but not quite so fine as spinach1 put it in a stewpan1 place over the fire1 and stir until becoming rather dry2 then add half a pint of good brown sauce1 and a piece of veal glaze the size of a walnut1 season with a little pepper1 salt1 sugar1 and grated nutmeg1 and dress in a croustade of bread1 or within a border of croutons of fried bread1 which you have stuck upright upon your dish with a stiffish paste made from whites of eggs and flour2 put the dish in the oven till the paste is set1 and if desired1 serve poached eggs upon the top4 ,no4 #ajib4 ,sorrel4 ,is more used as a sauce for entres than as an entremet1 the spring of the year is the only time it can be used for second course2 pick and well wash a sufficient quantity of sorrel1 drain and put it into a stewpan without any water1 stir over the fire till it is melted1 then lay it upon the back of a hair sieve1 and with a wooden spoon rub it through into a dish2 then put it into a stewpan with a quarter of a pound of butter and a spoonful of flour1 mix well1 season with a little pepper and salt1 and half a pint of good stock1 let boil2 then take it from the fire and stir in four new-laid eggs separately1 stirring a minute over the fire after each1 then add three pats of butter1 and serve as in the last1 or in a deep silver dish1 with eight poached eggs upon the top1 or use for entres if required4 ,no4 #ajia4 ,laitue braise la ,pensionnaire4 ,procure twenty fine young cabbage-lettuces1 pick off some of the outside leaves1 wash the lettuces well1 and blanch them in plenty of water till tender1 then throw them into cold water1 press in a cloth2 tie up1 put them in a stewpan with a little good stock1 and braise in a moderate oven or over a moderate fire half an hour1 then take them out and drain them upon a cloth1 turn half the point of the green leaf over to give an oval shape1 arrange them in a saut-pan1 cover with a good demi-glace 7,no4 #i71 and put them into the oven2 poach twelve eggs1 then make a border of mashed potatoes upon your dish1 upon which dress the eggs and lettuces alternately1 showing a little of the white1 sauce over with a good sauce fines herbes 7,no4 #bf7 and serve4 ,no4 #ajid4 ,laitues farcis4 ,prepare twenty fine lettuces1 blanch them ten minutes in boiling water1 throw them in cold water1 press them in a cloth1 then take out some of the interior1 and fill with some forcemeat 7,no4 #abj7 with which you have mixed some chopped parsley and mushrooms2 tie them up and braise as above three quarters of an hour1 take them up1 drain1 and serve with a sauce demi-glace 7,no4 #i7 over them4 ,no4 #ajie4 ,fves de ,marais4 ,when young are very delicate1 take two quarts directly they are shelled and boil them nearly ten minutes in salt and water1 try if done1 drain them upon a sieve1 then put them in a stewpan1 pour half a pint of good sauce matre d'htel 7,no4 #dc7 over1 and add a little chopped tarragon and powdered sugar1 and serve4 ,they are also very good plain boiled1 with a few pats of butter laid over them4 ,no4 #ajif4 ,white ,haricots ,beans4 ,there is perhaps no white vegetable more in vogue in ,france than this1 but although so well appreciated there and eaten by many ,english gourmets1 they never think of having them dressed at home2 it is true that the haricot in ,france is what the potato is in ,england1 when in their prime and just taken from their shells1 there are a great many epicures who would not dine without them4 ,the reason ,i so strongly recommend them is because ,i have seen thousands of them in noblemen's gardens1 many of which are quite spoiled1 and some dried for the winter season1 when they might be dressed and eaten in their prime2 ,i think1 however1 that when my readers know the simplicity of dressing them1 and their moderate expense1 they will at least give them a trial4 ,they are very numerous about the month of ,september1 but when old and dry ,i do not recommend them1 they being very hard of digestion1 and only fit to be used dry as directed in other parts of this work4 ,have one quart of them fresh shelled1 have also two quarts of water boiling1 in which you have put two ounces of butter and a little salt1 put in your beans and boil them about half an hour1 or till tender1 drain quite dry upon a sieve1 then put them in another stewpan with a quarter of a pound of butter1 a little pepper and salt1 toss them a few minutes over the fire1 and when very hot turn them out upon your dish and serve4 ,no4 #ajig4 ,haricots blancs la ,brtonne4 ,boil the beans as in the last1 then put two tablespoonfuls of chopped onions in a stewpan with an ounce of butter1 stir over the fire till they become rather yellowish1 then add half a pint of brown sauce 7,no4 #a7 and a piece of glaze the size of a walnut2 boil a few minutes1 then add the beans1 drain quite dry1 season rather high1 and when quite hot pour them upon your dish and serve4 ,no4 #ajih4 ,haricots blancs la ,matre d',htel4 ,boil the beans as before1 and when done drain quite dry and put them into a stewpan with six ounces of matre d'htel butter 7,no4 #gi72 toss them over1 add a little more seasoning if required1 and serve when quite hot4 ,they may also be served plain boiled with a little butter upon them4 ,no4 #ajii4 ,tomates au gratin4 ,take ten fine tomatas not too ripe1 cut a little from the top of each1 press out the pips and juice1 but do not break the skins or press away any of the flesh2 fill the interior with a sauce as directed for artichauts la barigoule 7,no4 #ajgb71 stand them in a saut-pan1 egg and bread-crumb all over1 stand them in a hot oven a quarter of an hour1 salamander of a good colour1 and dress them pyramidically upon your dish4 ,no4 #aajj4 ,tomates la ,pimontaise4 ,proceed as above1 but using a little garlic 7scraped7 in the sauce1 likewise put a little salad-oil in the saut-pan which serve under them4 ,no4 #aaja4 ,mushrooms plain broiled4 ,choose them rather large and black underneath1 peel the skin from the top1 and broil over a sharp fire1 seasoning with pepper and salt2 when done1 place a small piece of butter upon each and serve2 ten minutes is sufficient time to broil good-sized ones4 ,no4 #aajb4 ,mushrooms farcis4 ,procure twelve middling-sized mushrooms1 scoop out part of the interior1 make a good sauce aux fines herbes 7,no4 #bf7 very thick1 to which add the interior of the mushrooms1 and a few bread-crumbs2 fill your mushrooms1 egg and bread-crumb over1 place them in a saut-pan in the oven twenty minutes1 salamander a light colour and serve on a napkin4 ,no4 #aajc4 ,croute aux champignons4 ,procure a very fresh pottle of white mushrooms1 which peel and trim1 pass a few chopped onions in a stewpan with a small piece of butter 7do not let them get brown71 add a pint of sauce bchamel 7,no4 #g72 when boiling put in the mushrooms 7raw71 let simmer half an hour1 season with a little salt1 pepper1 and sugar1 and finish with a liaison of two yolks of eggs mixed with half a gill of cream1 move round over the fire till it thickens1 dress them upon your dish in the crust of a ,french roll1 scooped out and fried for that purpose1 and sauce over4 ,no4 #aajd4 ,young ,carrots in their glaze4 ,scrape forty young carrots1 which put into a stewpan with a teaspoonful of sugar1 four young onions1 a bunch of parsley1 and a bay-leaf2 just cover with a good white stock and stew till the carrots are tender1 then take them out and dress in the form of a dome by sticking them into mashed potatoes2 strain the stock they were stewed in through a napkin into a stewpan1 add to it half a pint of brown sauce 7,no4 #a71 and reduce till it adheres to the back of the spoon1 then add two pats of butter1 sauce all over and serve4 ,no4 #aaje4 ,young ,turnips in their glaze4 ,proceed exactly as for the carrots1 only using white sauce instead of brown1 and finishing with a liaison of one yolk of egg mixed with a spoonful of cream4 ,no4 #aajf4 ,oignons ,printaniers au ,sirop dore4 ,peel about forty spring onions1 each about the size of a walnut1 put them into a stewpan1 with one ounce of butter and one of powdered sugar1 toss them occasionally over the fire1 7but be careful not to break the outer skin17 until covered with a light glaze2 cover with a white stock and stew very gently till quite done1 drain them upon a cloth1 dress neatly upon a border of mashed potatoes1 reduce and skim the stock till nearly a glaze1 add two pats of butter1 sauce over and serve4 ,no4 #aajg4 ,macdoine de ,lgumes ,printanires4 ,stew ten onions1 ten carrots1 and ten turnips1 as directed in the preceding articles1 dress them upon a border of mashed potatoes in three separate rows1 have ready a white macdoine de lgumes 7,no4 #ih71 in which you have introduced some peas and asparagus heads nicely blanched1 which dress in the centre as high as possible1 and sauce over the vegetables with their stock reduced to a thin glaze4 ,no4 #aajh4 ,pommes de ,terre a la ,matre d',htel4 ,for dressing in sauce there is no potato to equal the ,french red kidney potato1 which will keep as it is cut1 whilst a round mealy potato would crumble to pieces1 but being rather difficult to procure obtain some waxy kidney potatoes1 which boil and stand by to get cold1 then peel and cut them in slices1 which put in a stewpan1 with a little pepper1 salt1 and about half a pint of stock1 set them upon the fire1 let them boil two or three minutes1 then add 7if a sufficient quantity for a flanc dish7 three quarters of a pound of fresh butter1 keep shaking the stewpan round over the fire till the butter is melted1 it will thus form its own sauce1 finish with a tablespoonful of chopped parsley and the juice of a lemon1 turn out upon your dish and serve4 ,the potatoes require to be cut in slices the size of a halfpenny1 but double the thickness2 if not able to obtain the proper potatoes use melted butter instead of stock to boil them in1 or having no consistence they would form a pure4 ,no4 #aaji4 ,pommes de ,terre sautes au beurre4 ,cut your potatoes after boiling them as above1 put half a pound of butter in a saut-pan1 let it melt1 then put in the potatoes1 fry a light yellow colour1 season with a little pepper1 salt1 and lemon-juice2 dress them upon a napkin and serve4 ,no4 #aaaj4 ,pommes de ,terre la ,lyonnaise4 ,cut your potatoes as above1 then put three quarters of a pound of butter in a saut-pan1 with thirty button onions cut in rings1 place them upon the fire and when becoming yellowish put in your potatoes1 season with chopped parsley1 salt1 lemon-juice1 and a good pinch of black pepper2 when rather yellow and quite hot1 serve4 ,no4 #aaaa4 ,lentilles ,are only used in the winter1 they are dried2 put one quart of them in warm water1 and let them soak two hours1 then put them in a stewpan1 with three quarts of water1 a quarter of a pound of butter1 and a little salt1 let them simmer two hours1 but they may require either more or less time1 as that depends entirely upon the quality1 there being two sorts1 the smaller ones being the best4 ,this perhaps is the only dish of vegetables that we have inherited from the ancients4 ,century after century have they been in vogue2 they are mentioned in ,scripture1 and several of our great masters have immortalized that ancient dish in some of their most celebrated pictures2 although not much in vogue in ,england1 in ,france and upon the continent they are much used1 especially in ,lent4 ,when boiled tender drain them upon a sieve1 put them into a stewpan1 with a little pepper1 salt1 a teaspoonful of chopped parsley1 and a quarter of a pound of butter1 with which you have mixed a teaspoonful of flour2 keep tossing them over upon a sharp fire1 and when quite hot dress in a croustade or within a border of mashed potatoes1 as they would not look well dressed flat4 ,no4 #aaab4 ,lentilles la ,comte au riz4 ,cook your lentils as above1 then put four pats of butter in a stewpan1 with two tablespoonfuls of chopped onions1 pass them a few minutes over the fire1 then add half a tablespoonful of flour1 mix well and moisten with a little of the liquor from the lentils1 boil two minutes keeping it stirred1 then add your lentils and a little chopped parsley1 boil altogether and finish with a liaison of two yolks of eggs mixed with half a gill of cream1 stir in quickly and when it thickens serve as in the last4 ,no4 #aaac4 ,truffles4 ,prigord is the only place renowned throughout the world as the favourite soil for this recherch vegetable1 and our celebrated diplomatist1 ,talleyrand de ,prigord1 was indeed a worthy owner1 for he was not only a great diplomatist but likewise a great gourmet4 ,having an interview with any distinguished personage upon any question of political importance1 after patiently hearing1 his usual reply was1 ,i will consider of it after dinner2 perhaps your excellency will favour me with a call to-morrow morning2--and ringing the bell often call for his bill of fare and order some of his most favourite dishes4 ,but in eulogizing ,talleyrand and the produce of his estate ,i must not forget to mention that the truffles of ,piedmont though partly white are very excellent1 likewise in ,burgundy1 and many very good ones are now found in the southern counties of ,england1 especially in ,hampshire1 but none are equal to those from ,prigord4 ,the white are dressed the same as the black4 ,no4 #aaad4 ,truffes au vin de ,champagne4 ,soak twelve large truffles in lukewarm water two hours1 then with a rather hard scrubbing-brush clean them well in two or three waters1 picking the dirt from the eyes with a small pointed knife1 when thoroughly clean cover the bottom of a stewpan with slices of fat bacon1 one carrot1 one turnip1 two onions1 7cut in slices17 a bunch of parsley1 thyme1 and bay-leaf1 six cloves1 and one blade of mace1 put in the truffles1 which half cover with some good white stock1 let simmer half an hour1 then add half a pint of champagne1 simmer another half hour1 but be sure the cover of the stewpan fits tight1 take off the stewpan and surround it with ice with a weight upon the cover2 when quite cold drain and serve upon a napkin4 ,none but the black truffles ought to be dressed in the above manner4 ,i generally serve their liquor1 which is excellent1 in a sauce-boat with them4 ,season a little more if required4 ,no4 #aaae4 ,croute aux ,truffes4 ,wash them as in the last and peel lightly with a knife1 cut them into thin slices1 put two ounces of butter in a saut-pan1 then your truffles1 which season rather highly with pepper1 salt1 and two glasses of sherry1 set them over a slow fire1 turning them over occasionally2 when tender and becoming glazy add a pint of demi-glace 7,no4 #i71 shake all round together over the fire a few minutes1 add a little sugar1 and serve them over four crusts1 thus3 cut two ,french rolls in halves lengthwise1 scoop out the crumb1 butter the crusts and broil them1 glaze1 lay them upon your dish and pour the truffles over4 ,no4 #aaaf4 ,truffes en croustade l',italienne4 ,cut and fry a very pretty croustade of bread1 dress it upon your dish1 saut your truffles as in the last1 pour them into the croustade and sauce over with a white ,italienne sauce 7,no4 #ca74 ,no4 #aaag4 ,truffes demi ,pimontaise4 ,procure some truffles as large as possible1 wash and peel as before1 cut them in slices and put them into a saut-pan1 with six tablespoonfuls of salad oil1 fry very gently1 add two pieces of bruised garlic1 a glass of sherry1 and six spoonfuls of tomata sauce 7,no4 #cg71 mix altogether well1 boil gently1 add a little sugar and juice of lemon1 and serve them in your dish upon a piece of toasted bread4 ,no4 #aaah4 ,truffes la ,dino4 ,if you should have some of the truffes au vin de champagne left from a previous dinner1 scoop out the interior so as to leave them quite shells1 chop what you have taken from them rather coarse1 with a few mushrooms1 mix them with a quarter of a pound of forcemeat of fowl 7,no4 #abb71 season well1 and fill each truffle with it1 egg them all over and cover with some chopped truffles1 braise them slowly in some good stock for one hour1 and serve with a sauce la pure de truffes 7,no4 #ec7 under them4 ,no4 #aaai4 ,omelette aux fines herbes4 ,break eight eggs in a stewpan1 to which add a teaspoonful of very finely chopped eschalots1 one of chopped parsley1 half ditto of salt1 a pinch of pepper1 and three good tablespoonfuls of cream1 beat them well together1 then put two ounces of butter in an omelette pan1 stand it over a sharp fire1 and as soon as the butter is hot pour in the eggs1 stir them round quickly with a spoon until delicately set1 then shake the pan round1 leave it a moment to colour the omelette1 hold the pan in a slanting position1 just tap it upon the stove to bring the omelette to a proper shape1 and roll the flap over with a spoon1 turn it upon your dish1 glaze lightly1 and serve with a quarter of a pint of good demi-glace 7,no4 #i7 round2 omelettes must not be too much done1 and must be served as soon as done4 ,no4 #aabj4 ,omelette au ,jambon4 ,break eight eggs1 season1 beat and fry as above1 but adding two ounces of lean cooked ham1 minced and chopped with the eggs1 and using but half the quantity of salt1 glaze and sauce round precisely as above4 ,no4 #aaba4 ,omelette aux ,truffes4 ,make an omelette as for fines herbes1 with the addition of two preserved truffles chopped very fine1 have also three middling-sized truffles cut in slices1 reduce half a pint of sauce demi-glace 7,no4 #i7 one third1 add a little sugar and the truffles1 boil three minutes1 have the omelette fried in the pan1 and when just ready to turn out upon the dish1 put the truffles in the centre1 with some of the sauce1 turn the flap over with a spoon1 turn on to your dish1 glaze1 and pour the remainder of the sauce round4 ,no4 #aabb4 ,omelette aux ,champignons4 ,proceed exactly as for the last1 merely substituting mushrooms for the truffles4 ,no4 #aabc4 ,omelette aux ,olives4 ,boil half a pint of sauce demi-glace 7,no4 #i7 in a stewpan1 reduce it one third1 then add twelve stoned olives1 and a little sugar2 make an omelette as for fines herbes1 put the olives in the interior1 glaze1 and sauce round4 ,no4 #aabd4 ,omelette la ,jardinire4 ,prepare rather more than half a pint of sauce la jardinire 7,no4 #ajj71 have it hot in a stewpan1 then make an omelette as before1 and when ready to turn upon your dish put some of the sauce in the centre2 glaze the omelette1 pour the remainder of the sauce round1 and serve4 ,no4 #aabe4 ,omelette aux ,hutres4 ,put half a pint of good oyster sauce 7,no4 #fi7 in a stewpan1 let it be well seasoned1 reduce it one third1 add twelve or sixteen blanched oysters1 let boil up1 then stir in a liaison of one yolk of egg mixed with a tablespoonful of cream2 do not let it boil2 when it thickens have an omelette as in the last2 pour the sauce over1 glaze1 and serve4 ,no4 #aabf4 ,omelette aux filets de ,soles4 ,put half a pint of good thick oyster sauce in a stewpan upon the fire2 you have previously filleted a middling-sized sole1 cut each fillet into six or eight small pieces1 and when the sauce boils throw them in1 boil three minutes1 finish the sauce with a liaison1 and proceed as in the last4 ,no4 #aabg4 ,omelettes aux ,moules4 ,proceed exactly as for omelette aux hutres1 but using muscles and sauce 7see ,no4 #gj7 instead of oysters4 ,no4 #aabh4 ,omelette de ,homard4 ,make about half a pint of nice red lobster sauce 7,no4 #fh71 into which put the flesh of a small lobster cut in dice2 when hot have ready an omelette as before1 put some of the sauce in the interior1 turn out upon your dish1 glaze1 and pour the remainder of the sauce round4 ,no4 #aabi4 ,omelette au ,sucre4 ,break eight eggs into a stewpan1 into which put a teaspoonful of sugar and four tablespoonfuls of cream2 put two ounces of butter in an omelette-pan when quite hot1 but not discoloured1 pour in the eggs1 and proceed as for the omelette aux fines herbes 7,no4 #aaai71 turn out upon your dish1 shake some powdered sugar over1 salamander a nice colour1 and serve4 ,no4 #aacj4 ,omelette au ,confiture4 ,make an omelette precisely as in the last1 and just before turning it upon your dish put two or three spoonfuls of jam or marmalade in the centre1 sugar over1 salamander1 and serve4 ,no4 #aaca4 ,omelette au ,rhum4 ,the same as the last1 but the moment of going to table pour three glasses of rum round and set it on fire4 ,sweet omelettes may also be served with apricots passed in sugar or rhubarb1 as directed in ,nos4 #aadb1 #aahd2 for the remainder of entremets of eggs1 see ,kitchen at ,home4 ,,entremets4 ,observations upon ,pastry4 ,although the art of making pastry is very nearly as old as the world1 having been the delight of the ancients1 and of the sensual inhabitants of ,asia1 it is only within the last twenty years that it has attained any degree of perfection1 which is partly due to the talent and intelligence of my illustrious compatriot and confrre1 ,,careme1 who has left little or no room for innovation in that vast field of culinary delight2 but ,i shall endeavour as much as possible to simplify the present excellent system1 and introduce as much novelty as ,i can into that department1 which is considered the greatest ornament of the second course2 ,i must here likewise observe that as ages change so also do the fashions4 ,fifteen years ago large ornamental pieces1 7or pices montes17 were very much in vogue1 but at the present time ,i know many epicures that would object to sit down before those once favorite monuments1 or colossal sugar ornaments1 the modern table embellishments having very properly fallen into the hands of the silversmith4 ,simplicity1 the mother of elegance1 being now the order of the day4 ,of different sorts of ,paste4 ,the variety of pastes is to the pastry what first stocks are to soups and sauces1 and must be very properly first described1 particularly as it is here to which ,i must refer my readers for paste even used for the hors-d'uvres and entres2 to succeed you must be particular in your proportions1 and very careful in the mixing1 for although there is nothing more simple if pains be taken1 so will the least neglect produce a failure1 nor is it only with the making of the paste that pains must be taken1 but likewise with the baking1 for as paste badly made would not improve in baking1 neither will paste1 however well made1 be good if badly baked2 should the oven be too hot the paste would become set and burn before it was done2 and1 again1 if too cold it would give the paste a dull heavy appearance1 but an oven properly heated 7which can be readily known by a little attention on the part of those in the habit of using it7 will give it a clear brilliant appearance4 ,for every description of pastry made from puff paste1 try if the oven is hot by placing your hand about half way in1 and hold it there about a quarter of a minute1 if you can hold it there that time without inconvenience it would not be hot enough1 but if you cannot judge of the heat1 the safest method would be1 try a piece of the paste previous to baking the whole2 ,i apply these few observations to all my readers1 but particularly to the uninstructed1 as a person of continual practice cannot fail to be aware of the truth of them4 ,no4 #aacb4 ,puff ,paste4 ,put one pound of flour upon your pastry slab1 make a hole in the centre in which put the yolk of one egg and the juice of a lemon1 with a pinch of salt1 mix it with cold water 7iced in summer1 if convenient7 into a softish flexible paste1 with the right hand dry it off a little with flour until you have well cleared the paste from the slab1 but do not work it more than you can possibly help1 let remain two minutes upon the slab2 then have a pound of fresh butter from which you have squeezed all the buttermilk in a cloth1 bringing it to the same consistency as the paste1 upon which place it2 press it out with the hand1 then fold the paste in three so as to hide the butter1 and roll it with the rolling-pin to the thickness of a quarter of an inch1 thus making it about two feet in length1 fold over one third1 over which again pass the rolling-pin2 then fold over the other third1 thus forming a square1 place it with the ends top and bottom before you1 shaking a little flour both under and over1 and repeat the rolls and turns twice again as before2 flour a baking-sheet1 upon which lay it1 upon ice or in some cool place 7but in summer it would be almost impossible to make this paste well without ice7 for half an hour1 then roll twice more1 turning it as before1 place again upon the ice a quarter of an hour1 give it two more rolls1 making seven in all1 and it is ready for use when required1 rolling it whatever thickness 7according to what you intend making7 directed in the following receipts4 ,when ,i state that upwards of a hundred different kinds of cakes may be made from this paste1 ,i am sure it will be quite sufficient to urge upon every cook the necessity of paying every attention to its fabrication1 as it will repay for the study and trouble4 ,no4 #aacc4 ,puff ,paste with ,beef ,suet4 ,where you cannot obtain good butter for making paste1 the following is an excellent substitute3 skin and chop one pound of kidney beef suet very fine1 put it into a mortar and pound it well1 moistening with a little oil1 until becoming as it were one piece1 and about the consistency of butter1 proceed exactly as in the last using it instead of butter4 ,no4 #aacd4 ,half ,puff ,paste4 ,put one pound of flour upon your pastry slab with two ounces of butter1 rub well together with the hands1 make a hole in the centre1 in which put a pinch of salt and the yolk of an egg with the juice of a lemon2 mix with water as before1 then roll it out thin and lay half a pound of butter 7prepared as for puff paste7 rolled into thin sheets over1 fold it in three1 roll and fold again twice over1 lay it in a cold place a quarter of an hour1 give another roll and it is ready for use where required2 this paste is mostly used for fruit tarts1 for which it is well adapted4 ,no4 #aace4ac ,pte dresser4 ,put three pounds of the best flour upon your pastry slab1 make a hole in the centre1 in which put a pound of butter1 half an ounce of salt1 and the yolks of six eggs2 the butter must not be too firm1 add half a pint of water1 squeeze all well together with your hand1 mixing the flour in by degrees1 tearing well to pieces with the right hand1 holding it with the left until it forms a smooth but stiffish paste1 but if so stiff that you cannot work it without cracking1 press out flat with your hand1 sprinkle water upon it1 fold over1 press out again1 proceeding in like manner until you have obtained the consistency required2 you must also be careful not to make it too soft1 as in either case you would not be able to use it4 ,this paste must not be too much worked after it is mixed or it would become greasy2 more care must be exercised in summer than in winter in this respect1 it is used for raised pies either hot or cold4 ,no4 #aacf4 ,pte fine or ,pte foncer4 ,put three pounds of best flour upon your pastry slab1 make a hole in the centre1 in which put an ounce of salt1 two pounds of fresh butter1 six eggs1 and sufficient water to form it into a rather stiffish paste 7it will require about half a pint71 mix well together1 drawing in the flour by degrees2 when well mixed1 roll out four times as for puff paste1 let remain half an hour and it is ready for use where directed4 ,no4 #aacg4 ,pte d',office or ,confectioner's ,paste4 ,weigh one pound and a half of flour1 which put upon your slab1 make a hole in the centre1 in which put one pound of sifted sugar1 mix it well with twelve eggs into a stiffish paste1 having first well dissolved the sugar with the eggs1 work it well1 it is then ready for use4 ,this paste was very much used when pices montes were so much in vogue1 but in the several receipts in which it is referred to1 it is used upon quite a new principle1 and very much simplified2 this paste1 with the above proportions1 ought to be very stiff1 but still pliable enough to be worked without breaking2 should it be too stiff add more eggs1 or too soft more flour1 the half or quarter of the above quantity may of course be made4 ,no4 #aach4 ,pte d',amande4 ,blanch a pound of almonds1 put one fourth of them into a mortar1 pound well1 moistening with a little water to prevent them oiling2 when pounded to a paste take it out1 add another fourth1 and proceed in like manner till they are all done1 then rub them through a hair sieve and put them into a preserving pan with one pound and a half of sifted sugar1 set over a slow but equal fire1 keep stirring for about five-and-twenty minutes1 clearing it from the sides of the pan1 press with your finger and if it feels tough take it out and put in the mortar with the eighth of an ounce of gum tragacanth1 soaked and squeezed through a napkin2 add the juice of a lemon1 and pound well together till quite cold1 it is then ready for use1 but if not used directly roll it up in a ball and place it upon a plate under a basin to keep moist1 it will keep for weeks if moist4 ,of this paste you can form stands1 or convert it into any ornament your fancy may direct4 ,low stands are the best for entremets1 being much better than the old-fashioned ones1 that were made eight or ten inches in height1 and when a jelly or cream served upon it was cut even by the most experienced person as soon as the first spoonful was taken the remainder was often seen dancing upon the table1 to the horror of all persons of good taste4 ,for myself ,i never use anything of the description1 except for cold luncheon or supper1 and even then of the most simple construction4 ,no4 #aaci4 ,pastillage or ,gum ,paste4 ,put two ounces of gum tragacanth into a small basin1 pour a quart of filtered water over it1 and cover the basin with a sheet of paper to keep it free from dust2 let soak twenty-four hours1 then pour off the water and place the gum in a strong cloth1 through which squeeze it on to a plate1 not leaving a particle in the cloth2 then place it upon your pastry slab1 work it round with your hand until as white as cream1 have an equal quantity of starch-powder1 and powdered sugar1 which you have passed through a silk sieve1 work it in by degrees1 keeping it well worked with the hand until it becomes a stiffish paste1 firm enough to roll and cut into any shape required4 ,it may be used instead of pt d'amande4 ,no4 #aadj4 ,vol-au-,vents ,of all things in pastry require the most care and precision2 they that can make a good vol-au-vent may be stamped as good pastrycooks1 although many variations in working puff paste1 all others are of a secondary importance4 ,make a pound of puff paste 7,no4 #aacb7 giving it only six rolls and a half instead of seven1 leave it an inch in thickness1 make a mark upon the top either round or oval1 and according to the size of your dish1 then with a sharp-pointed knife cut it out from the paste1 holding the knife with the point slanting outwards2 turn it over1 mark the edges with the back of your knife1 and place it upon a baking sheet1 which you have sprinkled with water2 egg over the top1 then dip the point of the knife into hot water1 and cut a ring upon the top a quarter of an inch deep1 and half an inch from the edge of the vol-au-vent1 set in a rather hot oven1 if getting too much colour cover over with a sheet of paper1 do not take it out before done1 or it would fall1 but when quite set cut off the lid and empty it with a knife2 if for first course it is ready1 but if for second1 sift sugar all over1 which glaze with the salamander4 ,regulate the thickness of the paste from which you cut the vol-au-vent1 according to the size you require it1 the smaller ones of course requiring thinner paste4 ,a vol-au-vent for entres will take about half an hour to bake1 and as the common iron ovens often throw out more heat upon one side than the other1 it will require turning two or three times to cause it to rise equal2 it ought to be when baked of a light gold colour4 ,no4 #aada4 ,vol-au-vent de ,pches4 ,put three quarters of a pound of sugar in a sugar-pan1 with the juice of a lemon and about half a pint of water1 place it upon the fire and boil till becoming a thickish syrup2 then have twelve peaches not quite ripe1 which cut in halves1 break their stones and blanch the kernels1 throw six halves with the kernels into the syrup1 boil three minutes1 take them out with a skimmer1 lay them upon a dish and take off their skins1 stew the rest in syrup in like manner1 six at a time2 when all done pour what liquor runs from them again into the syrup1 which reduce to a good thickness1 pass it through a tammie into a basin1 when cold pour a little over the peaches and leave until ready to serve1 dress the peaches in your vol-au-vent with the syrup over1 served as a compote with small pastry around it2 in stewing the fruit1 be careful that it does not catch in the least1 a round-bottomed pan or regular sugar-pan is the best to use for this purpose1 but if not convenient a common stewpan may be used4 ,no4 #aadb4 ,vol-au-vent d',abricots4 ,cut twelve apricots1 not quite ripe1 in halves1 break their stones and blanch their kernels1 which with the apricots put into a sugar-pan with three quarters of a pound of lump sugar broken into small pieces1 the juice of a lemon1 and a glass of sherry2 stew them ten minutes over a quick fire1 moving them round occasionally1 then pour them into a basin1 which stand upon the ice1 when quite cold fill your vol-au-vent and serve2 should the apricots be quite ripe1 proceed as directed for the peaches1 but leaving their skins on4 ,no4 #aadc4 ,vol-au-vent of ,greengages4 ,proceed exactly as in the last1 only using twenty or twenty-four greengages instead of the apricots4 ,no4 #aadd4 ,vol-au-vent de ,cerises4 ,pick and stone four pounds of cherries1 which put into a pan with three quarters of a pound of powdered sugar1 stew them about twenty minutes over a sharp fire1 moving them occasionally1 place them upon the ice till cold1 when fill your vol-au-vent and serve4 ,should the syrup be too thick1 reduce it until thick enough to envelop the fruit4 ,no4 #aade4 ,vol-au-vent de ,poires4 ,take twelve middling-sized ripe pears1 which cut in halves1 peel them neatly1 and take out the cores2 throw them into a pan1 in which you have put the juice of two lemons1 and the thin rind of one cut in thin strips and three quarters of a pound of sugar broken small2 pass them over a sharp fire1 moving them occasionally till tender1 put them upon the ice to get cold2 when ready1 fill your vol-au-vent1 and serve4 ,no4 #aadf4 ,vol-au-vent de ,pommes4 ,procure twenty small golden pippins1 peel them neatly1 and take out the cores with a long round vegetable cutter2 rub them over with lemon1 and stew till tender in syrup made from three quarters of a pound of sugar as for the peaches 7,no4 #aada72 when cold dress them as high as possible in a vol-au-vent1 and when ready to serve1 pour the syrup over4 ,no4 #aadg4 ,vol-au-vent d',oranges4 ,take ten fine oranges1 cut them in halves1 peel them1 but not to lose their shapes1 have a rather thicker syrup than usual1 simmer the oranges five minutes1 ten at a time1 lay them upon a dish1 reduce the syrup1 and when cold dress in pyramid in a vol-au-vent1 and pour the syrup over4 ,no4 #aadh4 ,gateau de ,millefeuille la ,moderne4 ,make a pound of puff paste1 give it nine rolls1 roll out to the thickness of two penny-pieces1 from which cut ten round pieces1 each about five inches in diameter1 sprinkle water over two baking-sheets1 upon which lay them1 wet lightly with water1 and sprinkle a little rough sugar over them1 but not too coarse2 bake very crisp in a moderate oven1 keeping them as white as possible2 when baked lay one upon your dish1 which cover with apricot marmalade2 then another1 which cover with orange marmelade2 then another1 which cover with currant jelly1 proceeding thus to the top2 when finished mask the whole over with apricot marmalade1 sprinkling plenty of very finely chopped pistachios round1 and decorate the top with what dessert fruits you have in season1 cherries1 strawberries1 or raisins1 dressed in pyramid4 ,no4 #aadi4 ,turban la ,crme aux ,macarons amers4 ,give half a pound of puff paste 7,no4 #aacb7 ten rolls1 and from it cut eight round pieces of the same size as in the last2 then with the same cutter cut three pieces out of each in the form of middling-sized leaves1 wet lightly upon the top1 and dip them into some coarse sugar 7pounded and sifted through a coarse wire sieve71 place them upon a wet baking-sheet1 and bake in a moderate oven as white as possible2 then have ready a round board a quarter of an inch thick1 and1 according to the size of your dish1 made of pte d'office 7,no4 #aacg7 and baked in a moderate oven2 boil also half a pound of sugar au cass 7,no4 #acgi71 dip the ends of the pieces of pastry singly into it1 and build them in crown upon the rim of your board1 one row surmounted by another1 dressed the reverse way2 make a meringue mixture with two whites of eggs 7see ,no4 #abah71 which lay in fillets1 with a paper cornet upon the top2 sprinkle over with some very green chopped pistachios1 and set in a warm place to dry1 but not any longer than necessary2 whip a pint of good double cream very stiff1 with which mix a little sugar1 a quarter of a pound of crushed ratafias1 and a glass of good noyeau2 put the cream in the turban when ready to serve4 ,no4 #aaej4 ,puit de ,fruit aux ,blanches ,couronnes4 ,make half a pound of puff paste 7,no4 #aacb7 give it nine rolls1 from it cut eight round pieces half an inch in thickness1 then with a cutter1 four sizes smaller1 cut a piece from the centre of each1 so as to form rings2 place them upon a baking-sheet1 wet the tops lightly1 and sprinkle a little coarse sugar over2 bake them in a moderate oven as white as possible1 dress one upon the bottom of your dish1 cover it with a sweetmeat of some description1 and proceed in like manner to the top2 fill with any of the fruits as described for the vol-au-vents1 have a little cream whipped very stiff lay it in piping with a paper cornet1 between each ring1 and garnish the top tastefully with fillets of red currant jelly or green angelica4 ,no4 #aaea4 ,gateau de ,pithiviers4 ,blanch and pound well half a pound of almonds1 moistening them with a little white of egg to keep them from oiling2 put a quarter of a pound of butter in a basin1 with a quarter of a pound of powdered sugar1 beat well together till it becomes smooth and creamy1 then add the yolks of four eggs2 beat two minutes longer1 add the pounded almonds1 with two ounces of crushed ratafias1 and half a gill of whipped cream2 you have previously made half a pound of puff paste 7,no4 #aacb71 divide it nearly in halves1 having one piece larger than the other1 mould them gently into two balls1 roll out the smallest to the thickness of a penny1 keeping it quite round1 lay it upon a baking-sheet1 put the above mixture in the centre1 and spread it over1 leaving the space of half an inch from the edge all round1 roll out the other piece of paste rather larger and thicker than the former1 wet the first sheet round the edges with a paste-brush1 and cover the other over1 closing it carefully1 trim and notch round1 egg over the top1 and with the back of your knife sketch some design upon it2 bake three quarters of an hour in a warm oven1 but when the paste is sufficiently coloured1 cover with a sheet of paper2 when done sift a little sugar over1 and glaze with the salamander4 ,the original cake is baked quite white by using water instead of eggs1 and throwing sugar over2 my objection to which is1 that many people in this country1 from its appearance1 fancy it is not sufficiently baked1 and must be indigestible2 it may1 however1 be baked either way1 according to fancy4 ,no4 #aaeb4 ,tourte d',entremet la ,crme4 ,make a piece of paste thus3 place six ounces of flour upon your slab1 with three ounces of butter1 rub well together1 make a hole in the centre1 in which put one egg1 a teaspoonful of powdered sugar1 and a very little water1 mix well together1 then mix the whole into a stiffish paste2 roll it out of the size and shape you want your tourte1 and place it upon a baking-sheet1 then have ready a pound of puff paste1 roll it to about three quarters of an inch in thickness1 cut out a piece exactly of the same size and shape as the other1 cut out the centre1 so as to leave a band of about an inch in breadth1 wet the piece of paste upon the baking-sheet1 and place the band upon it at the rim1 pressing down lightly2 egg it upon the top1 but do not let it touch the side2 mark round with the back of your knife every quarter of an inch1 and fill the interior with frangipane 7,no4 #abie71 bake about half an hour in a warm oven1 and serve when cold4 ,should you require the tourte for a flanc instead of an entremet1 you must roll the paste oval instead of round1 and make a long band of puff paste1 which lay round the rim1 carefully joining it at each end1 by cutting one end slantwise under1 and the other over1 making it of the same thickness2 egg the band upon the top1 but do not let it run over the edges previous to baking4 ,no4 #aaec4 ,tourte d',entremet la ,marmelade de ,pommes4 ,prepare a sheet of paste upon a baking-sheet as before1 in the centre of which put some apple marmalade 7,no4 #achi7 spread it within an inch and a half of the edges all round1 roll out a piece of the trimmings of puff paste very thin1 from which cut about forty narrow bands1 wet the edges of the paste1 and string the bands tastefully over the marmalade1 forming diamond shapes2 have ready a band of puff paste as in the last1 which place round the apples1 pressing it closely to the bottom sheet1 egg the top1 and bake as in the last2 when done shake sugar over the top1 and glaze lightly with the salamander4 ,no4 #aaed4 ,tourte d',entremet au ,confiture4 ,prepare a sheet of paste upon your baking-sheet as before1 in the centre of which put some apricot1 greengage1 or strawberry jam2 roll out a very thin sheet of puff paste1 wet the edges of the sheet1 and cover over the jam1 closing it down at the edges2 trim it level1 have ready a band of paste1 as in the last1 wet round1 place the band round1 press it close1 then with a sharp-pointed knife make incisions upon the thin paste over the marmalade1 cutting quite through1 forming some fancy design1 wet slightly1 throw sugar over1 egg the band upon the top1 and bake as before4 ,no4 #aaee4 ,tartelettes pralines aux ,abricots4 ,have ready buttered twelve or as many small tartelette pans as you may require1 line each one with a piece of puff paste cut with a cutter of the same size as the pans1 force up the edges with your thumb and finger1 put a small ball 7made of stiff flour and water paste7 in each1 and bake them nicely in a very hot oven2 when done take out the little balls1 turn the tartelettes upside down1 shake powdered sugar over the bottom of each1 and glaze with a salamander1 turn them over1 shake sugar in the interior1 which also glaze with the salamander2 you have previously chopped two ounces of almonds very fine1 which put into a basin1 with two ounces of sugar1 and mix well with the white of an egg1 spread a little upon the bottom of each tartelette1 shake a little sugar over and place them in a slow oven to dry2 when ready to serve put an apricot in each1 stewed as for the vol-au-vent d'abricots 7,no4 #aadb74 ,they may be served salamandered very crisp upon both sides1 omitting the almonds4 ,no4 #aaef4 ,tartelettes de ,pches4 ,make your tartelettes as in the last and fill with peaches dressed as for vol-au-vent 7,no4 #aada74 ,no4 #aaeg4 ,tartelettes aux ,cerises4 ,proceed as before1 filling them when baked with cherries dressed as for the vol-au-vent 7,no4 #aadd74 ,no4 #aaeh4 ,tartelettes aux ,groseilles vertes4 ,make the tartelettes as before1 have ready three pints of young green gooseberries1 which put into a sugar-pan with three quarters of a pound of lump sugar and half a wineglassful of water1 place them over a sharp fire1 moving them round occasionally till done1 which you may ascertain by their shrivelled appearance1 if too much done they will become quite brown1 put them in a basin and leave them till quite cold1 when fill the tartelettes and serve4 ,no4 #aaei4 ,tartelettes of ,greengages4 ,prepare your tartelettes as before and fill with greengages prepared as directed for the vol-au-vent 7,no4 #aadc74 ,no4 #aafj4 ,tartelettes aux ,fraises4 ,prepare the tartelettes as before1 pick a fine pottle of strawberries1 which put into a basin1 with two ounces of powdered sugar and a little powdered cinnamon1 shake them well together1 fill the tartelettes and serve4 ,no4 #aafa4 ,tartelettes de ,pommes4 ,prepare the tartelettes as usual1 and have ready prepared ten apples 7golden pippins7 cut each one in halves1 take out the cores and peel them neatly1 put the juice of a lemon in your sugar-pan into which throw them as you peel them2 when they are all done add half a pound of lump sugar and a little thin lemon-peel cut in strips1 stew them gently till tender and leave them to get cold in their syrup1 then fill the tartelettes1 half an apple in each1 mix a little apricot marmalade with the syrup1 pour a little over each and serve4 ,no4 #aafb4 ,tartelettes de ,poires4 ,prepare the tartelettes as before1 then have eight or ten small ripe pears1 cut them in halves and proceed precisely as with the apples in the last1 serve the same4 ,no4 #aafc4 ,tartelettes of ,cranberries4 ,prepare the tartelettes as directed1 then have ready three pints of cranberries which you have drained and stewed over a sharp fire1 with one pound of lump sugar and two ounces of green angelica cut in fillets1 until the syrup becomes very thick1 place them upon the ice till cold1 when fill the tartelettes and serve4 ,the cranberries sold in ,london ,i believe are from ,america2 they are tolerably good1 but nothing to compare to those ,i have used in ,shropshire and ,wales2 they grow in that part of the country in meadows close to the water2 upon my first going there ,i was quite unacquainted with the merit of this beautiful fruit1 but soon perceived that very beautiful entremets might be made from them1 besides plain tarts1 for which they were daily used2 their bitterness and peculiar wild flavour rendering them very palatable and wholesome4 ,i have thought proper to make this remark1 knowing that so few people are aware of their merit and that so many are actually spoilt for want of gathering4 ,no4 #aafd4 ,tartelettes d',oranges4 ,prepare the tartelettes as described1 have eight oranges1 peel and cut off the white pith and divide each orange into twelve pieces1 make a syrup with half a pound of sugar and half a pint of water1 reduce till rather thick1 then throw in half the oranges1 let them boil one minute1 take them out1 lay them upon a dish1 and put in the remainder1 stew one minute as before1 reduce the syrup again1 and when nearly cold pour it over the oranges2 when ready fill your tartelettes and serve4 ,no4 #aafe4 ,fauchonettes la ,vanille4 ,line eighteen tartelette pans with puff paste as for tartelettes1 but do not work up the edges so high1 have also a crme made in the following manner3 put a pint of milk into a stewpan and when it boils put in a stick of vanille1 and reduce the milk to half1 in another stewpan have the yolks of three eggs1 with an ounce and a half of powdered sugar and one of sifted flour1 with a grain of salt1 pour in the milk1 taking out the vanille1 place over a slow fire1 keep stirring till it thickens2 when cold fill the tartelettes and bake them nicely in a moderate oven1 when baked and cold have ready a meringue mixture of four eggs1 7see ,no4 #abah17 a teaspoonful of which lay upon each1 spreading it quite flat with a knife1 make a ring of seven small button meringues round each upon the top with a larger one in the centre1 sift sugar over and place them in a slow oven till of a light brown colour and the meringue quite crisp2 to serve1 dress them pyramidically upon your dish4 ,no4 #aaff4 ,dauphines4 ,line eighteen tartelette-pans with puff paste1 and place a small piece of apricot or other marmalade in the centre1 which cover with a custard made as directed in the last1 bake them in a moderate oven2 when cold prepare a meringue mixture 7,no4 #abah7 of five eggs1 with which form a very high pyramid upon the top of each tartelette1 sift sugar over and place them in a slow oven to dry1 keeping them very white2 serve cold1 dressed round upon a napkin4 ,no4 #aafg4 ,tartelettes la ,pompadour4 ,line eighteen tartelette-pans with puff paste1 have also eighteen pieces of brioche paste 7,no4 #acba71 each the size of a walnut1 roll them out to the thickness of a penny-piece1 keeping them round1 place a piece of apricot or other marmalade in the centre1 wet the paste1 fold it over the marmalade to form a ball1 and turn them over into your tartelettes1 wet the tops1 turn them over on some rough pounded sugar1 place them upon a baking-sheet1 bake in a moderate oven1 dress pyramidically upon a napkin and serve quite hot4 ,no4 #aafh4 ,mirlitons aux ,fleurs d',orange4 ,line about eighteen or twenty tartelette-pans with puff paste1 then put an ounce of powdered candied orange-flowers in a basin1 with a quarter of a pound of crushed maccaroons1 a quarter of a pound of sugar1 two yolks and two whole eggs1 with a grain of salt1 stir altogether1 then add two ounces of fresh butter warmed and the whites of two eggs beat up very stiff1 fill the tartelettes1 sift sugar rather thickly over and bake them in a moderate oven4 ,no4 #aafi4 ,mirlitons aux ,amandes4 ,proceed exactly as in the last1 using one ounce of bitter and one ounce of sweet almonds1 blanched1 dried1 and pounded1 and two ounces of maccaroons instead of a quarter of a pound1 omitting the candied orange-flowers4 ,no4 #aagj4 ,mirlitons au ,citron4 ,proceed as for mirlitons aux fleurs d'orange1 only rubbing the rind of a lemon upon the sugar previous to pounding it1 and omitting the orange-flowers4 ,no4 #aaga4 ,petits ,vol-au-vents la ,chantilly4 ,make a pound of puff paste 7,no4 #aacb71 when done roll it to about a quarter of an inch in thickness1 and with a fluted cutter cut out twenty pieces rather larger than a penny-piece and with a plain round cutter the size of a halfpenny1 cut a piece from the centre of each1 leaving the rings1 roll up the trimmings of the paste to the same thickness as before1 from which cut twenty more pieces with the fluted cutter1 sprinkle a baking-sheet with water1 upon which lay them1 wet lightly upon the top1 and place the rings over very even1 pressing them down gently1 egg the tops and bake in a good oven2 when done sift sugar over and glaze with the salamander1 whip half a pint of double cream1 to which add a little sugar pounded1 with a few candied orange-flowers2 when the vol-au-vents are cold put a little marmalade in the bottom with the cream over and serve4 ,no4 #aagb4 ,petits ,vol-au-vents aux ,abricots4 ,make the vol-au-vents as in the last1 but when baked have a quarter of a pound of sugar boiled au cass 7,no4 #acgi71 dip the top of each of the vol-au-vents lightly into it1 and immediately dip them in white sugar1 in grains 7that is1 the sugar pounded and all the fine sifted from it1 which again sift through a coarse wire sieve71 when all done fill the centre with some good apricot marmalade1 or small pieces of apricots1 peaches1 c41 as prepared for the large vol-au-vents4 ,no4 #aagc4 ,petits ,vol-au-vents la ,gele mousseuse4 ,make the vol-au-vents as described in the last1 but dipping them into red sugar in grains1 7see ,no4 #acge17 instead of white2 when done put a pint of very good marasquino jelly into a bowl1 melt it1 place it upon the ice and keep whisking till set1 it will be quite white and frothy1 fill the vol-au-vents1 and serve with a few drops of marasquino sprinkled over and a very fresh strawberry upon the top of each1 or1 if not in season1 a brandied cherry4 ,no4 #aagd4 ,petits ,puits aux ,pistachios ,are made the same as the vol-au-vents2 when baked dip the tops lightly into sugar as before1 and dip them into chopped pistachios 7very green7 and sugar in grains1 fill them with some whipped cream flavoured with vanilla sugar 7,no4 #acgg7 and place a dried cherry upon the top4 ,no4 #aage4 ,gateau fourr la ,crme4 ,make half a pound of puff paste 7,no4 #aacb71 when done divide it into two parts1 one a fourth larger than the other1 roll them up into two balls gently1 and roll the first into a sheet the thickness of a penny-piece1 sprinkle a baking-sheet with a little water1 upon which lay it1 put some frangipane 7,no4 #abie7 in the centre1 which spread to within half an inch of the edge all round1 and three quarters of an inch in thickness1 wet the edge lightly1 then lay the other sheet of paste 7which you have rolled into a sheet1 thicker and larger than the first7 over1 close it well at the edges1 egg it well over1 trim round with your knife1 sketch some design upon the top with the point of a knife1 bake about three quarters of an hour in a moderate oven2 when done sift sugar over and glaze with the salamander2 when cold cut it into pieces two inches and a half in length and one in breadth2 dress in crown upon a napkin or upon a border of apple marmalade4 ,no4 #aagf4 ,gateau fourr au ,confiture4 ,make half a pound of puff paste and proceed as in the last1 spreading apricot1 strawberry1 or greengage jam about a quarter of an inch in thickness in the centre instead of the frangipane1 finish as the last1 but it will not take so long to bake1 serve the same4 ,no4 #aagg4 ,gateau fourr1 ou d',artois1 aux ,pommes4 ,peel and cut ten apples into slices1 put them into a preserving-pan with two ounces of butter1 six ounces of powdered sugar1 some thin lemon-peel cut in strips1 and a little powdered cinnamon1 pass them over a sharp fire till tender1 then take them off1 mix four tablespoonfuls of apricot marmalade with them1 and put by till cold2 make half a pound of puff paste and proceed as before1 using the above preparation instead of the sweatmeats before mentioned4 ,no4 #aagh4 ,gateau fourr ,anglo-,franais4 ,put three ounces of ground rice in a stewpan with which mix gradually a pint of milk1 stir over the fire till it thickens and the rice is done2 you have pounded a quarter of a pound of sweet almonds and one ounce of bitter with six ounces of sugar1 put them in the stewpan with half an ounce of candied citron cut small and soaked in a glass of marasquino1 which also put in1 add five eggs1 beat altogether1 and stir over the fire till it again thickens1 when cold proceed exactly as for the gateau fourr la crme1 substituting the above preparation for the frangipane4 ,no4 #aagi4 ,petits ,gateaux fourrs au ,confiture4 ,prepare half a pound of puff paste 7,no4 #aacb71 which roll into a long band three inches wide and nearly a quarter of an inch thick1 have it upon your slab before you1 then place rolls of jam an inch and a half in length1 as thick as your little finger and two inches apart1 in the centre2 wet the edges all along and fold the paste over1 press down with your finger round each piece of marmalade1 cut them out with a knife1 sprinkle a baking-sheet with water1 upon which lay them2 egg over1 and with the point of a knife sketch a leaf upon each1 cutting nearly through the paste1 bake them nicely in a moderate oven1 and when done sift sugar over and glaze with the salamander1 dress them round upon a border of apple marmalade when cold1 or dress in pyramid4 ,any kind of sweetmeat may be used for these kinds of gateaux1 but observe it requires to be very firm1 for if soft it would run from the paste1 and give them a bad appearance4 ,no4 #aahj4 ,petits ,gateaux fourrs 7round74 ,make three quarters of a pound of puff paste1 from which cut twelve pieces with a round cutter three inches and a half in diameter and the thickness of a penny-piece1 then roll out the trimmings1 from which cut twelve more pieces with a plain round cutter three inches in diameter1 lay a small piece of the preparation of apple as for d',artois 7,no4 #aagg7 in the middle of the smaller sheets with a preserved cherry upon the top1 wet round the edges lightly1 then place the larger sheet over1 press it well down upon the edges with the rim of the smaller cutter1 with which also cut them round2 wet lightly over and place a small ring upon the top1 sprinkle white sugar in rather coarse grains over1 and bake rather white in a moderate oven1 when cold place a fine preserved cherry within each ring upon the top1 and dress them in pyramid2 they may likewise be made square or any other shape1 by following the above directions1 they may be made smaller if required4 ,no4 #aaha4 ,petits ,gateaux fourrs aux ,amandes4 ,make the cakes exactly as above1 blanch two ounces of sweet almonds1 split each one in halves 7wet the top of the cakes71 and with them form a rosette1 pressing them into the paste2 place a ring of paste upon the top as before1 sprinkle white sugar in grains over1 bake them nearly white1 when done fill the ring with red currant jelly1 and when cold serve as before4 ,no4 #aahb4 ,petits ,gateaux fourrs ,meringu4 ,make the cakes as before1 but omitting the almonds1 when baked and cold prepare a meringue mixture of three whites of eggs 7see ,no4 #abah71 which put into a paper cornet1 and with it pipe a rosette tastefully upon each gateau2 throw pounded sugar over1 shaking off all that does not adhere to them1 place them in the screen to dry1 when dry fill each cavity with currant1 apple1 or quince jelly1 which will have a very pleasing effect4 ,you may also form a rope round with meringues1 which sprinkle with green and red sugar in grains 7see ,no4 #acge71 filling the interior with jellies as before1 they may be made oval also4 ,no4 #aahc4 ,patisserie d',amandes la ,cond4 ,make half a pound of puff paste1 give it nine rolls1 rolling it the last time to the thickness of a penny-piece1 have ready blanched and chopped half a pound of sweet almonds1 which put in a basin with half a pound of powdered sugar and the whites of two eggs1 or little more if required1 spread it over the paste the thickness of a shilling1 and with a knife cut the paste into pieces two inches and a half in length and nearly one in breadth1 place them upon a baking-sheet1 and bake nicely a very light brown colour in a moderate oven1 dress them in pyramid4 ,no4 #aahd4 ,turban de ,cond la ,rhubarbe4 ,dress some of the pastry as directed in the last1 in a crown upon a border of apple marmalade1 have ready a bundle of red forced rhubarb 7very young71 which put into a preserving-pan with one pound of powdered sugar and a wine-glassful of water1 stew quickly over a sharp fire keeping it very red1 the syrup must be very thick2 when quite cold fill the centre of the turban and serve4 ,apricots1 apples1 pears1 peaches1 greengages1 or any other fruits1 dressed as for vol-au-vents1 can be served in this manner4 ,no4 #aahe4 ,petits ,gateaux d',abricots4 ,make three quarters of a pound of puff paste 7,no4 #aacb71 roll it to the thickness of a penny-piece1 and cut it into pieces three inches square1 in the centre of which put a roll of apricot marmalade about two inches long and the thickness of your finger2 wet the paste round lightly1 and fold it over in the form of a book1 egg over and bake them in a warm oven1 when done sift sugar over and glaze with the salamander1 or they may be made in the shape of diamonds by cutting the paste into pieces of that form1 and covering one over the other4 ,no4 #aahf4 ,petits ,gateaux renverss4 ,make half a pound of puff paste1 roll it to the thickness of a halfpenny-piece1 and with a round cutter cut out twenty-four pieces rather larger than a five-shilling piece1 wet lightly and fold them over forming half circles1 wet the top1 dip into some coarse sugar in grains and bake on a baking-sheet in a moderate oven of a light colour1 cut fillets of currant jelly1 with which garnish by piping them in the separation with a paper cornet1 and serve dressed in pyramid4 ,no4 #aahg4 ,petites ,bouches la ,patissire4 ,make half a pound of puff paste1 from which cut fifteen pieces the thickness of a penny-piece1 with an oval fluted cutter two inches and a half in length and one and a half in breadth1 wet them upon the top2 then roll out the trimmings1 from which cut twenty an inch in diameter1 taking out the centre with a smaller cutter1 thus forming them into rings1 place them upon the top exactly in the centre1 wet the rings lightly1 dip the tops into some white sugar in grains1 place them upon a baking-sheet1 and bake them a light colour2 when done fill the ring with a little currant or apple jelly1 a dried cherry1 or any description of preserve4 ,no4 #aahh4 ,eventail aux ,cerises4 ,make half a pound of puff paste 7,no4 #aacb71 which roll to the thickness of half an inch1 cut it in strips a quarter of an inch wide and three inches long1 lay them upon their sides upon the baking-sheet1 leaving them room to spread1 bake in a moderate oven1 when done sift sugar over and glaze with the salamander1 dress them in a crown upon a border of apple marmalade1 with cherries in the centre dressed as for vol-au-vent 7,no4 #aadd74 ,no4 #aahi4 ,petits ,gateaux la ,royale4 ,make half a pound of puff paste 7,no4 #aacb71 which roll to the thickness of a penny-piece1 beat three quarters of a pound of finely sifted sugar in a basin with the whites of two eggs and a little lemon-juice2 if too stiff add a little more white of egg1 beat well1 spread over the sheet of paste1 and cut it into pieces three inches long and one broad1 lay them upon your baking-sheet and bake in a slow oven4 ,there are likewise a great many small cakes which may be made from puff paste in all variety of forms1 with different shaped cutters1 and ornamented with different preserves1 or meringued in any pattern or design you may fancy1 but these must be left entirely to the taste4 ,no4 #aaij4 ,a ,flan of ,puff ,paste4 ,make half a pound of puff paste1 roll twelve times till nearly worn out1 letting it remain some time on the slab before using2 then have a plain round or oval flan mould1#ad butter the interior and line it with the paste about one third of an inch in thickness1 place a sheet of white paper at the bottom and a band round the sides in the interior1 which fill with bread-crumbs1 bake in a warm oven rather crisp1 take out1 empty it of the bread-crumbs1 and paper and turn it from your mould1 sift sugar all over and glaze with the salamander1 serve filled with any of the fruits dressed as directed for vol-au-vents4 ,should you have any trimmings of paste left from a previous day it may be used instead of making fresh4 ,no4 #aaia4 ,flan de ,pommes la ,portugaise4 ,make half a pound of flour into a fine paste 7pte fine1 ,no4 #aacf71 roll it into a sheet about eleven inches in diameter1 work up the sides with your hands two inches in height1 which crimp and ornament neatly with pte d'office 7,no4 #aacg71 or some of the same paste cut into small leaves1 with which form a wreath or some other design1 by wetting the flan round and sticking them upon it2 then peel two dozen small apples 7golden pippins71 take the cores from fifteen of them with a long round cutter1 make a syrup with half a pint of water1 the juice of a lemon1 and three quarters of a pound of sugar1 reduce over a sharp fire till becoming thickish1 put in the whole apples which stew gently till tender1 then take them out1 cut up the remainder1 put them into the syrup and boil to a thickish marmalade2 lay half the marmalade at the bottom of the flan1 then the whole apples1 and fill up with the marmalade not hiding the whole apples1 put a band of buttered paper round and bake three quarters of an hour1 when done take off the buttered paper and mask all over with apricot marmalade1 serve either hot or cold4 ,no4 #aaib4 ,flan de ,poires4 ,make a crust the same as above1 peel and cut in halves about two dozen very nice pears1 put them into a preserving-pan with three quarters of a pound of sugar1 the juice of two lemons1 and the rind of one1 free from pith1 cut into small strips2 stew till tender1 when cold place them in your flan with the syrup over1 bake three quarters of an hour with a band of paper round1 finish and serve as in the last4 ,cherries1 greengages1 and apricots may also be used for the above purposes by following the same methods1 dressing the fruit as for vol-au-vents4 ,no4 #aaic4 ,flanc la ,crme praline4 ,prepare a crust as before1 which fill with some frangipane 7,no4 #abie71 in which you have put six ounces of sweet and one ounce of bitter almonds1 blanched and chopped1 put a band of paper round1 bake three quarters of an hour1 then take off the paper1 wet the crust1 sift sugar all over1 and glaze with the salamander4 ,no4 #aaid4 ,pt ,choux4 ,put half a pint of water in a stewpan1 with six ounces of butter1 two ounces of sugar 7pounded71 with half a stick of vanille and a pinch of salt2 when it begins to boil stir in three good spoonfuls of flour1 keep stirring over the fire1 keeping it cleared from the bottom of the stewpan1 till becoming a toughish paste2 take it off the fire1 and stir in six or seven eggs one after the other1 and work them well in2 it is then ready2 butter a baking-sheet and lay your paste upon it in round pieces nearly the size of a walnut1#ae egg over1 and sprinkle white sugar in grains upon them1 bake in a moderate oven1 and when done and cold open a lid at the top1 fill them with a jam or marmalade of some description1 replace the lid1 and serve dressed in pyramid upon a napkin4 ,half the quantity of this and following receipts may of course be made4 ,no4 #aaie4 ,petits ,choux la ,crme4 ,prepare your paste as in the last1 place it in round balls upon your baking-sheet1 egg over1 sprinkle with sugar in grains1 and bake them as in the last1 then put two yolks of eggs in a stewpan1 with a tablespoonful of sugar1 a little chopped lemon-peel1 and a few candied orange-flowers well pounded2 mix well together1 add a gill of boiling milk1 stir over the fire till it thickens1 place in a basin upon the ice1 when cold1 add a gill of whipped cream1 mix well1 fill your petits choux1 and serve as in the last4 ,no4 #aaif4 ,petits ,choux aux ,amandes4 ,proceed as above1 but when they are baked cover lightly with a mixture of almonds and sugar1 as directed for patisserie d'amandes 7,no4 #aahc72 put them again in the oven till it has set and become crisp2 when cold fill and serve as before4 ,no4 #aaig4 ,petits ,choux la ,comtesse4 ,prepare the paste as before1 but lay it out upon your baking-sheet1 in long pieces the size of your finger1 egg and sugar over1 bake as before1 and when cold open them beneath and fill with the cream as above4 ,no4 #aaih4 ,petits ,choux en ,gimblettes4 ,make the paste as before1 lay it in larger round balls upon a buttered baking-sheet1 dip the handle of your paste-brush into some egg1 with which make a hole as large as a shilling in the centre of each1 thus forming them into rings1 each rather larger than a five-shilling piece2 egg over1 and sprinkle with sugar in grains and chopped pistachios mixed together2 bake them as before1 but in a slow oven2 they do not require to be filled4 ,no4 #aaii4 ,petits ,pains la ,crmire4 ,put half a pint of thin cream in a stewpan1 with a quarter of a pound of butter1 two ounces of sugar1 and a little salt2 when boiling add three spoonfuls of flour2 stir well over the fire1 clearing it from the bottom till becoming toughish1 then add six eggs1 one at a time1 which work in well2 the paste requires to be rather firm2 when cold put a little flour upon your pastry slab1 upon which turn the paste2 roll it out in pieces an inch and a half in length1 make an incision down the centre with your knife1 and lay them upon a baking-sheet1 egg over1 bake them in a warm oven2 when done sift sugar over1 and glaze with the salamander2 serve dressed in pyramid1 and very hot4 ,no4 #abjj4 ,madeline au vin de ,ports4 ,put half a pound of flour in a stewpan1 with six ounces of sugar1 a quarter of a pound of fresh butter melted1 and a little orange-flour water2 mix the whole well together with five eggs1 butter a cylinder mould1 put the paste into it1 and bake of a nice gold colour in a moderate oven2 put four glasses of port wine in a stewpan1 with a little sugar1 four cloves1 and a little cinnamon2 mix a teaspoonful of arrowroot with a glass of port wine cold1 which stir in with the other in your stewpan1 turn the madeline out upon your dish1 pour the wine over1 straining it through a sieve2 when cold fill the centre with half a pint of whipped cream1 flavoured with orange-flower-water1 and serve4 ,they may also be made in smaller moulds1 dressed in pyramid1 with the sauce over4 ,no4 #abja4 ,genoises4 ,well pound two ounces of sweet almonds with a quarter of a pound of sugar1 and pass them through a wire sieve2 put them into a basin1 with six ounces of flour and six eggs2 beat well together1 add a little salt1 half a gill of whipped cream1 and a piece of butter the size of an egg 7melted but not hot72 butter a saut-pan1 pour the mixture into it1 bake in a moderate oven half an hour1 or till rather crisp1 turn it out upon your board1 and when cold cut it into a variety of shapes with your knife or different shaped cutters 7but do not make them too large1 or they would not look well71 which decorate with a white or pink iceing 7,no4 #achh7 or meringue with a paper cornet1 and different sorts of preserves4 ,no4 #abjb4 ,genoises foures4 ,prepare a mixture as above1 but only put half of it in the saut-pan2 when half done spread a little apricot marmalade over1 and pour over the remainder of the mixture2 when done turn out upon a board1 cut and ornament it as directed above4 ,this style of genoise is new1 and when well made very excellent4 ,no1 #abjc4 ,genoises l',orange4 ,proceed as before1 but rub the sugar with the rind of an orange previous to pounding it1 and add a small glass of brandy2 bake1 cut1 and ornament it as before4 ,no4 #abjd4 ,genoises aux ,pistaches4 ,make a genoise as before1 bake it1 and when cold cut it into round pieces the size of a penny-piece2 cut also as many rings the size of a shilling1 mask the tops of the round pieces with white iceings 7,no4 #acha7 and place a ring in the centre of each1 which also mask2 have two ounces of pistachios blanched and split in halves1 which lay upon them1 their points to the rings1 thus forming rosettes2 fill the rings with marmalade when ready to serve4 ,no4 #abje4 ,darioles4 ,line 7very thinly7 a dozen small dariole moulds with paste 7pte foncer1 ,no4 #aacf71 then put one ounce of flour in a basin with an egg1 beat it quite smooth1 then add six yolks of eggs and four ounces of sugar 7pounded7 with a quarter of an ounce of candied orange-flowers1 six large macaroons crushed1 one whole egg1 and half a pint of good cream2 mix all well together1 put a small piece of butter in each of the moulds1 fill them with the above preparation1 and bake in a quick oven1 when done take them out of the mould1 sift sugar over1 and serve very hot2 they will be as light as souffles and eat as delicate4 ,no4 #abjf4 ,biscatelles4 ,put one pound of sugar into a basin with five eggs1 work it well1 and add by degrees four more eggs1 then stir in the yolks of five other eggs with a pound of flour1 add three quarters of a pound of butter just melted1 and the whites of five eggs1 beat very stiff1 bake it in a saut-pan1 and when cold cut it into a variety of shapes1 which ornament with meringue1 iceing and preserves as your fancy may direct2 half the above quantity would be sufficient for a dish4 ,no4 #abjg4 ,gateaux l',indienne4 ,make a sponge-cake mixture 7,no4 #acfi7 of six eggs1 which bake in twelve small dariole moulds1 when cold cut them in slices1 spread a little currant jelly upon each1 with a little maresquino1 and build them of their original shape2 have ready a meringue mixture 7,no4 #abah7 of five eggs1 with which mask them1 finish the top in a point1 sprinkle over with rough sugar and dry in a very slow oven1 keeping them quite white2 when cold1 dress in pyramid as elevated as possible4 ,no4 #abjh4 ,gauffres aux ,pistaches4 ,weigh the weight of six eggs of sugar and three of flour1 which put into a basin with half a pound of sweet almonds chopped very fine1 mix them with six whole eggs and a teaspoonful of orange-flower-water2 rub two or three baking-sheets very lightly with very white wax1 upon which drop the mixture with a spoon into cakes the size of a penny piece2 let it spread1 then lay some pistachios blanched and filleted upon them1 place in a warmish oven1 and be very particular in baking1 for if done too much you will not be able to do anything with them1 and if not done enough they will not be crisp eating2 directly they are done take them from the oven1 and with a thin knife take them off the baking-sheet1 curl them over the handle of a wooden spoon as quickly as possible1 and place in a screen for a short time to dry2 in case your gauffres run out of shape cut them out with an oval cutter or with the point of a knife before putting them upon the spoon4 ,no4 #abji4 ,gauffres l',allemande ,are made the same as the above1 but omitting the almonds and pistachios1 serve them filled with whipped cream1 to which you have added a little powdered sugar and orange-flower-water1 if in season a fine strawberry may be placed at each end1 dress them in pyramid upon a napkin4 ,no4 #abaj4 ,gauffres la ,vanille ,are made the same as the gauffres aux pistaches1 but adding half a stick of vanilla well pounded and sifted with the sugar1 and half a glass of brandy instead of the orange-flower-water4 ,a variety of beautiful entremets may be made with gauffres1 according to taste4 ,no4 #abaa4 ,gauffres la ,flamande4 ,put half a pound of flour in a basin1 with which mix six eggs by degrees1 working it at first upon one side of the basin1 until you have mixed the whole into a smooth paste1 then dissolve a piece of dried ,german yeast1 half the size of a walnut1 in a wineglassful of warm water2 when dissolved pour it into the basin with a gill of warm milk and a little salt1 mix all well together1 stir in six ounces of butter1 previously melted1 also two spoonfuls of orange-flower-water1 set in a warm place for nearly two hours1 when the mixture would have risen about two or three inches turn it round five or six times with a wooden spoon to bring it down2 let remain half an hour longer and it is ready for use4 ,put the gauffre irons upon a slow fire1 turning them occasionally1 to get hot by degrees1 wipe them well with a cloth1 and rub lightly over the interior with fat bacon1 then put in two or three spoonfuls of the paste1 close the irons1 put them over the fire 7turning occasionally7 for a few minutes2 open the irons half way to see if coloured sufficiently 7they should be of a light gold colour7 and very crisp1 if done turn it out1 proceeding in like manner with the remainder2 when finished have half a pound of lump sugar1 well pounded1 with a quarter of an ounce of powdered cinnamon and passed through a fine sieve1 dip the gauffres into it on both sides and serve very hot dressed in pyramid upon a napkin4 ,no4 #abab4 ,gauffres la ,casalesry4 ,put half a pound of fresh butter into a middling-sized basin 7having previously pressed it in a cloth to extract the buttermilk71 work it round with your hand until forming a whitish cream1 then add half a pound of sifted flour and a piece of yeast of the size of a walnut2 work well together1 set it in a warm closet half an hour1 or until well risen1 take it out1 add half a pint of whipped cream 7taking care that the mixture is not too hot1 or it would turn sour7 and a little salt1 put the gauffre irons upon the fire1 and proceed as in the last2 when done roll them in powdered cinnamon and sugar mixed together1 and send very hot to table2 either of the two last may be served either as an entremet or a remove4 ,no4 #abac4 ,red ,nougat4 ,blanch and skin three quarters of a pound of almonds1 which cut into small fillets1 and place them in the oven until lightly browned2 put six ounces of powdered sugar in a copper pan with a little essence of cochineal1 stir round over the fire till melted1 and when it commences boiling stir in the almonds and turn it out upon a buttered baking-sheet1 spread out thin1 and before getting too crisp cut it into pieces 7with a knife7 two inches in length and three quarters of an inch in breadth2 dress them in crown upon your dish and fill the interior with a pint of whipped cream1 in which you have put a tablespoonful of sugar and one of orange-flower-water2 strawberries may be added if in season4 ,nougat aux pistaches is made by omitting the cochineal1 and when spread out upon the baking-sheet sprinkling chopped pistachios over whilst very hot1 and proceeding as in the last4 ,no4 #abad4 ,small ,cups of ,nougat4 ,prepare the nougat as before1 then have a number of dariole or tartelette moulds1 oil the interior slightly1 and when the mixture is half cold put a piece the size of a walnut in each1 which press to the shape of the mould1 with your finger and thumb2 when cold take them out and serve filled with cream as before4 ,vases and large cups may also be made with it1 by having moulds and proceeding as for the smaller ones2 but for the larger moulds or shapes1 which require more time to fill1 to prevent the mixture getting cold1 keep the pan upon a trivet at the mouth of the oven1 taking it by pieces as you require4 ,no4 #abae4 ,nougat d',abricot4 ,make half a pound of puff paste 7,no4 #aacb71 roll twelve times1 leaving it about the thickness of half-a-crown piece1 place it upon a baking-sheet1 and spread apricot marmalade over a quarter an inch in thickness1 then have ready1 finely chopped and well dried1 three quarters of a pound of blanched sweet almonds1 which put into a basin with three quarters of a pound of powdered sugar1 and mix with the whites of four eggs1 spread it all over the marmalade and bake in a hot oven a nice colour2 when cold cut it into pieces of any shape you please1 and dress in crown upon a napkin to serve4 ,brioche paste 7,no4 #acba7 would be better than puff paste for the above1 but they are very excellent either way4 ,no4 #abaf4 ,chtaignes ,croquantes4 ,roast sixty chesnuts1 take them from the husks1 and when cold pound them well1 adding a little white of egg to prevent their oiling2 then add half a pound of flour1 half a pound of sugar1 half a pound of butter1 and the yolks of two or three eggs1 mix all well together2 lay the paste upon a marble slab1 roll it out into small pieces two inches long1 place them on a baking-sheet1 mark with a knife upon the top1 and bake in a sharp oven1 when done dip them into sugar boiled to au casse 7,no4 #acgi71 when cold they are ready to serve4 ,no4 #abag4 ,amandes ,croquantes4 ,blanch one pound of sweet almonds1 which put in a slow oven to dry1 when cold put them into a mortar with one pound of lump sugar1 pound very fine and pass them through a wire sieve upon a marble slab1 rub in three quarters of a pound of butter1 a little chopped rind of lemon1 and the yolks of three eggs1 form the paste thus made1 into small pieces of any shape you please1 which bake and dip in sugar as in the last4 ,no4 #abah4 ,meringues la ,cuilliere4 ,pound and sift one pound of lump sugar1 whisk the whites of ten eggs very stiff1 throw the sugar lightly over1 and with a wooden spoon stir gently1 perfectly mixing the sugar1 then with a table or dessert-spoon lay them out upon white paper in the shape of eggs1 sift powdered sugar thickly over1 let them remain ten minutes1 then shake off the superfluous sugar1 place upon boards which you have wetted1 and put them into a slow oven1 just hot enough to cause them to be light and slightly tinge2 when the outside becomes quite crisp1 take off the papers1 by turning them topsy-turvy and lifting the papers from them1 dip your spoon into hot water1 and with it clear out the best part of the interior1 dust them with powdered sugar1 lay them upon a baking-sheet1 and put into the screen to dry2 they may be made a day or two before they are required1 if put away in a dry place2 to serve1 fill them with whipped cream flavoured either with vanilla or orange-flower 7but do not make it too sweet71 stick two together1 dress in pyramid upon a napkin and serve4 ,should they happen to stick to the papers1 moisten the papers with a paste-brush and water4 ,no4 #abai4 ,turban de ,meringues4 ,make a meringue mixture as above of five eggs and half a pound of sugar1 which lay out on white paper1 but with a teaspoon1 of the size and shape of pheasants' eggs2 sift sugar over1 which shake off directly1 place them upon boards and bake in a slacker oven than directed for the last1 keeping them quite white1 and drying them quite through2 when cold wet the paper underneath1 take off the meringues1 dry them a little more1 have ready1 and baked a round board of pte d'office 7,no4 #aacg71 seven inches in diameter1 have also ready a little white iceing 7,no4 #achc7 mixed rather stiff1 form a ring of it round the rim of the board1 upon which dress the meringues1 placing a piece of the iceing the size of a pea at the bottom of each to fix them one to the other1 place it to dry1 have a little iceing thinner than the last1 dip one end of the remaining meringues into it1 and then into chopped pistachios 7very green71 with them form another row upon the first1 keeping the green end uppermost1 dry it till set1 and when ready to serve fill the interior with a whipped cream as in the last1 and sprinkle chopped pistachios over1 or fill them with any of the crmes bavaroises2 the meringues may likewise be laid out with a paper cornet4 ,no4 #abbj4 ,turban de ,meringues glac4 ,make a turban as directed in the last1 then soak two ounces of citron 7candied71 two ounces of currants1 and two ounces of ,smyrna raisins1 in one glass of maresquino1 mix the whole in a freezing-pot with a pint and a half of vanilla ice 7,no4 #acha71 fill the turban1 at the moment of serving1 with it4 ,no4 #abba4 ,petits ,meringues aux ,pistaches4 ,make a meringue mixture of five whites of eggs and half a pound of sugar as before1 lay out upon papers with a teaspoon2 have ready two ounces of chopped pistachios1 which sprinkle over1 then sift a little sugar over1 which shake off immediately1 place them upon boards1 bake and empty as directed for meringues la cuillere 7,no4 #abah71 fill them with whipped cream in which you have introduced a few chopped pistachios1 stick two together and serve2 these are intended more for garniture than to be served as a dish by themselves4 ,no4 #abbb4 ,champignons en surprise4 ,make a meringue mixture of ten eggs as before1 put one half of the mixture into a paper horn1 7or cornet17 cut a piece of the bottom with a knife to leave a hole as large as the tip of your little finger1 press the mixture through it upon sheets of white paper1 into pieces as large round as a five-shilling piece1 sprinkle them over with grated chocolate and powdered sugar mixed1 put the remainder of the mixture into another paper horn1 cut a hole at the bottom smaller than in the last1 and press the mixture through it upon paper1 into pieces an inch and a half in length1 and thicker at one end than the other1 commencing at the small end to form the stalk of a mushroom1 sift a little sugar over1 place them upon a board1 with those you first laid out1 put in a slow oven1 when the smaller ones are perfectly dried take them off the papers1 stick two together1 dip the thick end in white of egg and then into grated chocolate1 take out the larger ones1 remove them from the paper by wetting it at the back1 then stick the smaller ones into them1 thus forming mushrooms1 dry in the screen and use them for garniture where directed4 ,no4 #abbc4 ,biscuit manqu aux ,amandes4 ,put half a pound of powdered sugar into a basin1 with the yolks of six eggs1 beat them well together with a wooden spoon1 melt two ounces of fresh butter1 which add to the mixture1 with six ounces of flour and the whites of the six eggs beat very stiff1 stir it till well mixed1 but not more than is required1 butter a saut-pan lightly1 put some finely powdered sugar into it1 shake all over the pan and turn out that which does not adhere to the butter1 pour in the mixture1 have a quarter of a pound of sweet almonds cut into thin fillets1 lay them upon the top and sift sugar over1 bake in a moderate oven of a light brown colour2 when done take it out of the saut-pan1 and when cold cut it in pieces of a diamond shape three inches in length and two in breadth and serve dressed in pyramid4 ,no4 #abbd4 ,biscuit manqu au ,rhum4 ,put half a pound of powdered sugar in a basin1 with three quarters of a pound of flour1 a quarter of a pound of butter1 7melted17 two glasses of old ,jamaica rum1 a quarter of a pound of sweet almonds well pounded1 7with the sugar17 and a little salt2 mix the whole together1 with the yolks of six and two whole eggs1 then add the whites of the six eggs whipped very stiff1 stirring them in very lightly1 have ready a large square paper box1 butter the interior well and pour in the mixture2 bake in a moderate oven2 when nearly done egg over the top with a paste-brush and cover with a preparation of almonds made thus3 blanch and skin half a pound of sweet almonds1 which cut into thin fillets1 dry them in a hot closet1 put them into a basin1 with three ounces of sugar and mix with the whites of two eggs1 place the manqu again in the oven until done and the almonds become slightly browned1 then take it from the oven and when cold cut in diamonds or any other shapes your fancy may direct4 ,they do not require to be more than an inch in thickness1 and rum may be exchanged for any other flavour if desired4 99 99 99 99 99 ,no4 #abbe4 ,calf's ,foot ,jelly1 flavoured as required4 ,jellies may be considered as the first1 most wholesome1 and refreshing dishes of the second course1 especially when made from calves' feet1 which meritorious discovery belongs especially to the ,english kitchen1 where ,i believe they have been used for years2 the inventor certainly deserves a place in the archives of cookery4 ,for the making of jellies in ,france nothing but isinglass is used1 which is so adulterated in its preparation that it requires a person to be a good judge to select it1 whilst calves' feet may be selected by any one1 only requiring to be well scalded and fresh4 ,but here ,i must observe that the discovery has never been advantageously developed to the public at large1 for the introduction of cloves1 mace1 cinnamon1 and other spices1 give it a very common flavour1 which does not at all harmonize with the delicacy of the jelly2 a real gourmet would not only send it from his table1 but discharge the maker with the impression that a cook without taste was no cook at all2 the only flavour required in jelly being some light liqueur1 wine1 or the freshness of some delicious fruits4 ,orange jelly1 and jelly from the juice of any other fruits1 may likewise be made with the calf's foot jelly1 by omitting the greater part of juice of lemon and using it instead1 but here isinglass has an advantage1 it will keep for any time and may be used in the country where1 perhaps1 at the time required calves' feet cannot be obtained4 ,take four calf's feet1 cut them up and put them into a stewpan1 with six quarts of water1 place upon the fire2 when boiling remove to the corner1 where let boil slowly five hours1 to reduce to about two quarts1 keeping well skimmed1 pass through a hair sieve into a basin1 in which let remain in a cold place till set quite firm1 take off as much of the oil from the top as possible with a spoon1 and wash off the remainder with a little hot water as quickly as possible1 wipe dry with a cloth1 and put it into a stewpan1 with a pound of lump sugar broken in small pieces1 the juice of ten lemons1 the rind of four 7free from pith71 the whites of eight eggs1 with the shells1 half a pint of water1 and half a pint of sherry1 place the stewpan over the fire and keep whisking its contents until boiling1 then pass it through your jelly bag1 pouring that which first runs through back again1 until it runs quite clear2 it is then ready for use as directed in the following receipts4 ,to be quite certain of the strength of your jelly take a little from the stewpan previous to its boiling1 which put into the bottom of a small mould and place upon the ice if too strong add a little more water1 but if by mistake too weak reduce it in clarifying4 ,i have invented some few new jelly moulds1 the designs of which are shown in the accompanying plates1 also some new fruit atelettes 7which will be found at the end of this work71 one of which1 placed at the top of a jelly when turned out1 is a very handsome addition4 ,no4 #abbf4 ,gele de ,dantzic aux ,fraises4 ,take a quart of jelly clarified as above1 with which mix four glasses of eau de vie de ,dantzic1 reserving the gold leaves by letting them set at the bottom of the glass1 mix four tablespoonfuls of the jelly with it1 have a cylinder mould and place it in ice1 put the jelly with the leaves first in1 so that the gold will show at the top of the jelly when turned out1 place a fine strawberry in each knob of the mould1 then add a little more jelly1 when nearly set add more strawberries1 sticking them to the sides of the mould and arranging them as tastefully as possible1 fill up by degrees or you would have all the strawberries swimming at the top2 when finished and quite set it is ready to turn out1 which is done by dipping the mould in warm water2 wipe quickly with a cloth1 shake the mould gently1 turn over carefully upon your dish1 and draw the mould off quite straight4 ,two glasses of pale brandy may advantageously be added to the jelly4 ,no4 #abbg4 ,gele de ,maresquin aux ,pches4 ,take a quart of jelly clarified as before1 to which add four glasses of the best ,italian maresquino1 have four nice ripe peaches1 but perfectly sound1 which cut into quarters1 bury a cylinder mould in ice1 place a little jelly at the bottom1 then arrange some of the pieces of peaches1 which cover with jelly2 when nearly set arrange the remainder1 and fill up the mould1 proceeding as in the last4 ,the fruit will impart its own peculiar flavour to the jelly4 ,no4 #abbh4 ,gele de ,noyeau aux ,abricots4 ,flavour a quart of jelly clarified as before with four glasses of the best noyeau1 7here ,i must remark that if the liquors used are not of the best quality it would render the jelly cloudy and very unsightly17 have six nice ripe deep-coloured apricots1 which cut in quarters and arrange tastefully in your mould1 proceeding as in the two preceding articles4 ,observe in arranging the fruit in your mould that each piece is separate1 so as to leave some parts of the jelly transparent1 otherwise it would appear very heavy and ungraceful4 ,no4 #abbi4 ,gele ,macdoine aux ,fruits de belle saison4 ,prepare a quart of jelly as directed 7,no4 #abbe7 putting the gold leaves in the mould1 which you have previously surrounded with ice1 have ready twelve very fresh strawberries1 twelve black grapes1 twelve very white cherries1 and one peach or apricot cut in six1 put six strawberries at the bottom1 with a piece of peach between each1 cover with jelly1 when set place in another row of fruit1 proceeding thus until full1 but not putting the fruit too close together and variegating it as much as possible1 or if in winter and the above fruit cannot be obtained prepare three small apples1 7golden pippins17 which cut into quarters and put into a stewpan1 with the juice of a lemon and one ounce of powdered sugar1 set them over a slow fire to stew till tender1 then put them out on a plate to cool1 peel and take all the pith from two small oranges1 which cut in quarters1 have also a few brandied cherries and some fine black and green grapes2 arrange the whole tastefully in your mould1 filling with jelly as before directed4 ,no4 #abcj4 ,bordure de ,poires en gele4 ,cut twelve middling-sized ripe pears in halves1 take out the cores1 peel neatly1 and throw them into a preserving-pan1 with the juice of two lemons and half a pound of lump sugar1 let stew rather quickly till tender1 but not to break1 put them upon a dish till cold1 have a cylinder mould 7but not too deep7 upon the ice1 have a quart of jelly flavoured with four glasses of any liquor1 put a little at the bottom of the mould half an inch in depth when set1 dress your pears round in a border1 7but the reverse way1 so that they become right when the mould is turned over17 fill the mould up with the jelly when quite cold and upon the point of setting1 and when wanted turn it out as before1 and fill up the centre with red whipped jelly4 ,apricots or peaches cut in halves may be dressed the same1 or apples4 ,no4 #abca4 ,gele au ,rhum4 ,have a quart of jelly clarified as before1 to which add four wineglasses of old ,jamaica rum1 colour a little with some essence of cochineal1 pour it into your mould without any fruit4 ,this is better appreciated by a party of gentlemen1 and should not be introduced where there are ladies2 by keeping the jelly a little stiffer you may introduce more rum4 ,no4 #abcb4 ,gele ,mousseuse l',eau de ,vie4 ,put a pint and a half of jelly in a stewpan upon the ice1 add four glasses of cognac brandy1 whip it until very light and upon the point of setting1 when pour in your mould1 it will be quite white2 when ready to serve turn it out as before directed4 ,if wanted clear1 proceed as for gele au rhum4 ,no4 #abcc4 ,gele demie chaude froide marbre4 ,flavour a quart of jelly with three glasses of maresquino1 have ready also a pint of the preparation 7crme au maresquin1 ,no4 #abea71 nearly set in a basin1 dip in three apricots cut in quarters1 which put in a plate upon the ice till set1 have also some quarters of peaches1 which also dip into the cream1 when set commence filling your mould with the jelly1 placing a few fine strawberries at the bottom1 then some of the fruit enveloped1 filling with the jelly as before directed1 and variegating it as much as possible with black grapes1 strawberries1 and the enveloped fruit4 ,this is quite a new idea1 it not only looks well but likewise cuts and eats beautiful4 ,no4 #abcd4 ,gele fouette aux ,fruits4 ,put a pint and a half of jelly upon the ice in a stewpan1 to which add three glasses of maresquino1 whip the jelly to a white froth1 and when upon the point of setting stir in very carefully about thirty strawberries1 not too ripe1 with a few cherries1 apricots in quarters1 or peaches2 fill your mould and when set turn out as usual4 ,a jelly for whipping requires to be rather stiffer than when clear1 if not stiff enough add a little clarified isinglass4 ,no4 #abce4 ,gele l',ananas4 ,procure a middling-sized pineapple1 peel it carefully1 cut in halves lengthwise1 then into slices1 7rather thin17 have a quart of jelly in which you have infused the rind of the pineapple1 previously well washed1 place a little at the bottom of the mould1 and when nearly set lay a border of the pineapple over one upon another1 forming a ring1 cover with more jelly1 let it nearly set1 then add another border of the pineapples1 proceeding thus until the mould is filled4 ,no4 #abcf4 ,orange ,jelly4 ,have ten fine ,malta oranges and three or four lemons1 peel off the rind of eight very finely1 which put into a basin1 clarify a pound of sugar 7,no4 #acgi71 pass through a napkin into the basin 7over the rind7 whilst hot1 and cover with a sheet of foolscap paper1 twisting it tightly over the edge1 and pricking a small hole in the centre with a pin to give a little vent2 cut the oranges and lemons in halves1 squeeze out all the juice through a hair sieve into another basin1 and proceed to clarify it as follows3 wash well two sheets of white blotting-paper in a basin of water1 let well drain upon a sieve1 bruise it in a mortar until forming quite a pure1 take from the mortar and put it into the basin with the juice1 which mix well with it2 let remain a quarter of an hour to settle1 then pour it into your jelly bag1 pouring what runs through back again into the bag until becoming as clear as spring water1 strain the syrup again through a napkin1 add the clarified juice1 two ounces of clarified isinglass 7,no4 #acgb71 and a few drops of liquid cochineal1 to give an orange tint2 mix all well together1 and pour into a mould surrounded with ice1 when set and ready to serve1 turn out as before directed4 99 99 99 99 99 ,lemon ,jelly is made precisely as directed for the orange jelly1 using all lemon-juice instead of orange1 rather more syrup1 and omitting the cochineal4 ,some persons mix a handful of white sand well washed with the juice which will assist the clarification1 but the idea would be objectionable to many4 ,no4 #abcg4 ,orange ,jelly1 in the skins of the ,oranges4 ,procure twelve of the best-formed oranges1 and with a round vegetable cutter cut a hole of the size of a shilling at the stalk of each1 then with the handle of a teaspoon empty all the pulp from them and clear away as much of the pith as possible1 throw them into cold water to harden and retake their original shapes1 make a jelly with the pulps as in the last1 drain the skins of the oranges1 stand them upon ice and fill with the jelly1 dress in pyramid when set1 or cut them in quarters for garnishing4 ,should you make a hole in clearing out the skins1 place a small piece of butter over previous to placing them upon ice1 which take off at the time of serving4 ,no4 #abch4 ,gele de ,fraises4 ,pick two pounds of fresh strawberries1 which put in a basin1 with the juice of two lemons1 7over them7 and a quart of clarified boiling syrup2 cover with paper1 let remain twelve hours1 colour a little deeper with the essence of cochineal1 pour into your jelly bag1 and when it has all run through add two ounces of clarified isinglass cold1 but not set2 mix well and pour it into your mould4 ,no4 #abci4 ,gele d',abricots4 ,take the stones from eighteen ripe fleshy apricots1 cut into thin slices and put them into a basin with the juice of three lemons2 have ready boiling a pint and a half of clarified syrup1 pour it over the apricots1 cover the basin with paper1 and let them remain until quite cold1 then drain the syrup through a napkin1 add an ounce and a half of clarified isinglass1 7half cold17 mix well in1 and pour into your mould4 ,the remainder of the apricot would make a very good marmalade4 ,no4 #abdj4 ,gele la ,bacchante4 ,have two pounds of very fine green grapes1 which pound in a mortar1 with a few leaves of spinach well washed1 add half a gill of water1 pass the juice from them through a jelly bag1 and mix it with three quarters of a pound of clarified sugar1 yielding a pint and a half of syrup1 and two ounces of clarified isinglass1 both nearly cold1 add a pint of champagne1 stir well in1 pour the jelly in your mould and leave it upon ice till set2 when ready turn it out and serve4 ,no4 #abda4 ,gele de ,fleurs d',orange au ,vin de ,champagne4 ,clarify three quarters of a pound of sugar1 and when boiling add two ounces of candied orange-flowers1 take off the fire1 cover over closely1 and let remain till cold1 then strain it through a napkin1 when all has run through add two ounces of clarified isinglass1 7cold but not set17 and nearly a pint of champagne1 mix altogether and pour it into your mould4 ,no4 #abdb4 ,pain de ,fruit la ,russe4 ,pick a pint of fine red currants1 half the quantity of raspberries1 a pound and a half of cherries1 7stoned17 and nearly a pottle of strawberries1 place a few of them lightly at the bottom of the mould1 then have ready a quart of strawberry jelly 7,no4 #abch71 in which dissolve a pound of powdered sugar2 when well dissolved pour some of it in the mould containing the fruit1 which place upon the ice1 let it nearly set1 then put more fruit with more jelly1 proceeding in like manner until the mould is full2 when set dip it into warm water and turn carefully into your dish4 ,no4 #abdc4 ,crme la ,vanille4 ,put the yolks of five eggs in a stewpan1 with six ounces of powdered sugar1 beat well together with a wooden spoon2 in another stewpan have a pint of milk1 in which put an ounce of isinglass1 boil ten minutes1 stirring occasionally to keep it from burning1 throw in two sticks of vanilla1 take it from the fire1 put a cover upon the stewpan till three parts cold1 then take out the vanilla1 pour the milk in the other stewpan upon the eggs and sugar1 mix well together1 and stir over the fire until becoming a little thick and adhering to the back of the spoon1 but do not let it boil1 pass through a tammie into a round bowl2 when cold set the bowl upon ice1 add four glasses of noyeau or maresquino1 keep stirring its contents1 and when upon the point of setting add three parts of a pint of cream well whipped1 mix well together and pouring into your mould1 keep it upon ice till wanted1 and when ready to serve dip into warm water1 wipe with a cloth1 and turn it out upon your dish4 ,no4 #abdd4 ,crme aux ,pistaches4 ,blanch and skin a quarter of a pound of very green pistachios1 which pound well in a mortar1 with six ounces of sugar 7upon which you have rubbed the rind of a lemon7 and eight bitter almonds1 have three quarters of a pint of milk boiling in a stewpan1 into which put the above ingredients1 with three quarters of an ounce of isinglass previously dissolved1 boil a few minutes1 then in another stewpan have the yolks of five eggs1 pour the milk upon them and stir altogether over the fire till it thickens1 then pour it into a bowl to cool1 pound well in a mortar two or three good handfuls of spinach well washed1 then place it in a strong cloth1 which twist as tight as possible1 thus squeezing all the juice out of it1 which put into a small stewpan over the fire1 the moment it boils it will curdle1 pour it on the back of a silk sieve1 then place the bowl with the other ingredients upon the ice1 finish your cream as in the last1 but at the moment of adding your whipped cream1 add also some of the spinach from the back of the sieve sufficient to give it a beautiful light green colour4 ,no4 #abde4 ,crme l',ananas4 ,take the half of a middling-sized pineapple1 peel it1 and throw the rind into a stewpan containing a pint of boiling milk and an ounce of isinglass1 cut the pineapple up into small strips and put them into a small preserving-pan1 with half a pound of sugar and a wineglassful of sherry or water1 place on the fire and let it boil to a thick syrup1 in another stewpan have the yolks of five eggs1 to which add the milk by degrees1 stirring all the while1 straining it through a sieve1 place over the fire1 keeping it stirred till thickening1 then pass it through a tammie into a bowl1 add the syrup with the pineapples1 leave it to cool1 then place it upon ice1 and finish as for the crme la vanille4 ,no4 #abdf4 ,crme aux ,amandes4 ,blanch and skin a quarter of a pound of sweet almonds1 which dry and pound well with six ounces of lump sugar1 put it into a stewpan1 with the yolks of four eggs1 mix well together1 then in another stewpan have a pint of milk in which you have put an ounce of isinglass1 boil until reduced to three quarters of a pint1 pass through a tammie1 and pour over the other ingredients1 which stir over the fire till it thickens1 when pour into your bowl1 let remain till cold1 stirring occasionally to keep it smooth1 add two glasses of noyeau1 and finish as in the last4 ,no4 #abdg4 ,crme d',orange4 ,rub the rind of two oranges upon six ounces of lump sugar1 which pound and put into a small preserving-pan1 with the juice of four large oranges1 let the sugar dissolve1 boil over the fire till forming a thick syrup1 boil nearly a pint of milk in a stewpan1 with an ounce of isinglass ten minutes1 then pour it into another stewpan containing the yolks of five eggs1 which place upon the fire1 stirring until it thickens1 but not boiling1 pass it through a tammie1 add the syrup from the orange1 and finish as for the crme la vanille4 ,no4 #abdh4 ,crme aux ,fraises4 ,prepare a cream as directed for crme la vanille1 and when ready to pour in your mould add half a pound of fresh gathered strawberries well picked1 placing them here and there whilst putting it in the mould1 and serve when ready4 ,no4 #abdi4 ,crme d',abricots4 ,take a dozen ripe apricots1 which cut in slices and put in a preserving-pan1 with half a pound of powdered sugar and the juice of a lemon1 stew them over a slow fire till tender1 then rub them through a tammie with two wooden spoons1 put rather more than half a pint of milk to boil1 with an ounce and a half of isinglass1 reduce to half a pint1 then pour it into another stewpan containing the yolks of four eggs1 stir over the fire till it thickens1 when pass it through a tammie into a bowl1 add the apricots1 and finish as before4 ,no4 #abej4 ,crme au ,ponche4 ,boil an ounce of isinglass in three quarters of a pint of milk 7five minutes71 take the rind from two lemons as thin as possible1 without any pith2 directly the milk commences boiling throw it in1 then in another stewpan have the yolks of five eggs and four ounces of powdered sugar1 beat well together with a wooden spoon1 then add the milk1 mix well1 and stir over the fire till it thickens1 pass through a tammie into a bowl1 and when cold add three glasses of maresquino1 one of rum1 and a teaspoonful of arrack1 place upon ice and finish as before2 six liqueur glasses of milk punch added instead of the above liqueurs would be very excellent4 ,no4 #abea4 ,crme au ,maresquin4 ,prepare a cream as for the crme la vanille1 only adding a quarter of an ounce more isinglass to the custard1 and when cold mixing four glasses of maresquino with it4 ,no4 #abeb4 ,crme au ,noyeau4 ,proceed exactly as in the last1 only substituting noyeau for maresquino4 ,no4 #abec4 ,crme au ,caf4 ,put three ounces of the best 7unroasted7 ,mocha coffee into a stewpan1 keep tossing over a sharp fire till it becomes yellow1 in another stewpan have a pint of milk in which you have boiled an ounce of isinglass1 throw your coffee into it1 place the cover upon the stewpan and let stand till half cold1 have the yolks of five eggs in another stewpan1 with which mix four ounces of powdered sugar1 then add the milk1 stir over the fire till it thickens1 and finish as before4 ,no4 #abed4 ,crme au ,caramel4 ,put four ounces of powdered sugar in a stewpan1 which stir over a slow fire till quite melted and beginning to tint1 take it off the fire2 in another stewpan have three quarters of a pint of milk in which you have boiled an ounce of isinglass1 pour it upon the caramel1 which stir occasionally until it is quite dissolved1 pour into another stewpan with the yolks of five eggs1 stir over the fire till it thickens1 when pass through a tammie1 and finish as before4 ,no4 #abee4 ,bavaroise aux ,fraises4 ,pick two pounds of fine red strawberries1 which put into a basin with half a pound of powdered sugar1 let them remain half an hour1 then rub them through a tammie1 add an ounce of isinglass1 previously dissolved in two wineglassfuls of water1 boiled and passed through a tammie2 set the whole upon the ice1 stirring until upon the point of setting1 when stir in a pint of cream well whipped1 pour it into the mould1 which keep upon the ice till set1 and when wanted dip it into warm water1 and turn out upon your dish4 ,no4 #abef4 ,bavaroise aux ,framboises4 ,proceed exactly as for the strawberries in the last1 using a pound and a quarter of raspberries and six ounces of currants2 or either of the above bavaroises may be made by putting the fruit into a preserving-pan with three quarters of a pound of powdered sugar1 moving it over the fire until boiling1 when strain it through a silk sieve mixing the juice with the dissolved isinglass1 and finish as before2 should either of the above be deficient in colour a little essence of cochineal may be used4 ,no4 #abeg4 ,bavaroise aux ,abricots4 ,take twelve ripe fleshy apricots1 cut them in halves1 stone them1 and put them into a preserving-pan with half a pound of sugar1 the juice of two lemons1 and an ounce of isinglass1 dissolved in a little water1 stew them till quite tender1 then rub them through a tammie1 put them in a basin when cold1 stir it upon the ice1 and when upon the point of setting add a pint of cream well whipped1 and pour into your mould4 ,no4 #abeh4 ,bavaroise aux ,poires4 ,procure a dozen and a half of middling-sized pears1 peel and cut out the cores1 slice them into a preserving-pan1 with the juice of two lemons 7the rind of one of which also add1 cut very thin71 twenty bitter almonds blanched1 and chopped very fine1 half a pound of lump sugar1 and an ounce of clarified isinglass1 place the pan upon a moderate fire1 moving the contents occasionally1 stew until quite tender1 when rub them through a tammie1 and finish as in the last4 ,no4 #abei4 ,bavaroise aux ,pommes4 ,peel and cut in quarters twenty small pippin apples1 which put into a preserving-pan1 with the juice of two lemons1 two glasses of sherry1 half a pound of sugar1 and an ounce of clarified isinglass2 proceed precisely as in the last article1 adding a glass of maresquino1 if approved of1 or noyeau4 ,no4 #abfj4 ,bavaroise aux ,pistaches4 ,blanch and skin four ounces of pistachios with twelve bitter almonds1 and pound them well with six ounces of sugar1 upon which you have rubbed the rind of a lemon2 when well pounded throw it into three quarters of a pint of boiling milk with three quarters of an ounce of isinglass1 boil altogether five minutes1 then pour it into a bowl or basin1 stand upon the ice1 keep stirring1 and when upon the point of setting add a pint of cream whipped and some of the preparation of spinach1 as for the crme aux pistaches 7,no4 #abdd72 pour it into your mould1 which must be previously lightly oiled1 and twenty chopped pistachios shook over the interior1 until adhering to the sides4 ,no4 #abfa4 ,bavaroise l',ananas4 ,procure a middlingsized pineapple1 peel and cut it in slices1 which put into a small preserving-pan1 with half a pound of sugar1 half an ounce of isinglass1 and a wineglassful of water1 stew until quite tender1 then rub them through a tammie1 set it on the ice1 keeping it stirred2 when upon the point of setting add a pint of cream well whipped1 mix well1 and pour it into your mould4 ,no4 #abfb4 ,bavaroise au ,maresquin4 ,put one ounce and a half of isinglass in a stewpan1 with half a pint of water1 the juice of two lemons1 and four ounces of lump sugar1 boil altogether1 reducing one half1 skim and pass it through a tammie into a bowl2 when cold add four glasses of maresquino1 and two of brandy1 place it on the ice1 and when upon the point of setting add a pint of cream well whipped1 and pour it into your mould4 ,no4 #abfc4 ,bavaroise au ,ponche4 ,boil one ounce of isinglass in a stewpan with the juice of four and the rind of two lemons cut very thin1 half a pound of sugar1 and nearly half a pint of water1 reduce one half1 then pass it through a tammie into a bowl or basin1 and when cold add two glasses of maresquino1 two of rum1 and half a one of arrack1 place it upon the ice and finish as in the last1 or use the milk punch as directed for crme au ponche4 ,i must here observe1 that although ,i have stated as nearly as possible the quantity of isinglass to be used in the foregoing recipes1 yet there are so many causes which may make it either too much or insufficient1 such as the difference in quality of isinglass1 or the difference in the quantity of juice extracted from the various fruits1 which would make it impossible to be exact2 so that the surest method is to try a little first upon the ice before adding the whipped cream1 if too stiff1 a little more milk1 juice1 or liqueur 7whatever it may be you are making7 must be added1 but if not stiff enough1 a little more clarified isinglass1 which is the method adopted by most practitioners4 ,no4 #abfd4 ,charlotte ,russe4 ,line the inside of a plain round mould with ,savoy biscuits 7,no4 #acfa71 cutting and placing them at the bottom to form a rosette1 and standing them upright round the sides1 with a piece cut off the top and bottom of each1 and trimmed at the sides to make them stand quite close1 stand the mould upon ice1 then have ready a crme au maresquin 7,no4 #abea71 to which you have added a good glass of cognac brandy1 with which you fill the interior1 when set and at the time of serving1 turn over upon a dish and lift off the mould4 ,no4 #abfe4 ,charlotte ,prussienne4 ,put a little jelly 7flavoured with a little brandy and coloured of a beautiful crimson1 with a little essence of cochineal7 into a plain round mould1 covering the bottom half an inch in depth2 place it upon the ice1 then line the sides of the mould with ,savoy biscuits1 and fill with a bavaroise au maresquin 7,no4 #abfb71 place it upon ice till set1 and when ready to serve dip the bottom of the mould very quickly in warm water1 and turn it over upon your dish4 ,no4 #abff4 ,charlotte ,russe en mosaque4 ,have a plain round mould1 at the bottom of which lay some grapes 7white and black71 strawberries1 pieces of apples 7stewed71 pears1 or any fruit in season2 cover the bottom1 variegating them as much as possible to imitate mosaic1 set the mould upon ice1 and pour in a little clear jelly1 but only sufficient to just cover them2 when set line the side of the mould with the biscuits1 and fill as for charlotte russe1 only introducing angelica and stewed apples1 cut in large dice1 with the cream4 ,no4 #abfg4 ,charlotte ,russe aux ,liqueurs4 ,line a mould as directed in either of the three last articles1 and fill with a cream made as for the crme au maresquin 7,no4 #abea71 only using one glass of curaoa1 one of noyeau1 and one of maresquino1 instead of all maresquino4 ,no4 #abfh4 ,charlotte aux ,fraises4 ,line a plain round mould with ripe strawberries by burying the mould in ice to the rim1 and dipping the strawberries in calf's-foot jelly1 first covering the bottom with them cut in halves1 the cut side downwards1 afterwards building them up the sides1 the jelly 7which must be cold1 but not set7 causing them to adhere2 when finished1 fill it with the cream as directed for the charlotte russe1 and when ready to serve1 dip the mould in warm water1 and turn it out upon your dish4 ,the cream must be very nearly set when you pour it in1 or it would run between the strawberries and produce a bad effect4 ,no4 #abfi4 ,gateaux aux ,fruits de belle saison4 ,line a charlotte mould very tastefully with various kinds of fruits 7such as stoned cherries1 strawberries1 pieces of peaches1 apricots1 apples1 or pears1 cut into very tasteful shapes1 stewed in a little syrup1 and drained upon the back of a hair sieve71 by dipping them into jelly1 forming some design at the bottom of the mould1 and building them in reverse rows up the sides1 having the mould previously placed in ice1 when well set1 terminate as in the last4 ,no4 #abgj4 ,charlotte de ,pommes au ,beurre4 ,for the few following receipts1 the russet apple is the one ,i should recommend1 it being the most suitable1 not being so watery1 or falling in pure1 but in case they cannot be obtained other sorts may be used1 which will require to be more reduced in stewing4 ,well butter the interior of a plain round mould1 then cut twelve pieces of bread the size and thickness of a shilling1 dip them in clarified butter1 and lay them in a circle round the bottom of your mould2 cut also eight small pieces in the shape of diamonds1 dip them in butter1 and with them form a star in the centre of the circle1 cover the whole with a round piece of bread the size of the bottom of the mould and the thickness of a penny-piece1 cut about thirty other pieces an inch wide and four inches in length1 dip one after the other in clarified butter1 which stand upright1 one half way over the other1 all round the interior of the mould2 then have ready prepared two dozen or more russet apples1 which peel and cut in slices1 put them into a round-bottomed preserving-pan with six ounces of butter and half a pound of broken lump sugar1 with a little lemon-peel cut in strips1 and a glass of sherry1 place them over a sharp fire1 tossing over occasionally1 but keeping them together in a cake2 when quite tender fill your mould 7having previously well egged and bread-crumbed the interior71 place another round piece of bread 7also egged and bread-crumbed7 over the apples1 and stand the mould in a hot oven until the bread becomes well browned1 take out and turn it over upon your dish1 have a few spoonfuls of red currant jelly in a stewpan1 with a glass of sherry1 melt it over the fire1 and when quite hot pour round the charlotte2 sugar and salamander the top if not quite crisp1 and serve4 ,no4 #abga4 ,charlotte de ,pommes la ,confiture4 ,proceed as in the last1 but when the apples are ready mix a few spoonfuls of apricot marmalade with them and fill the mould2 place it in the oven1 and serve as before4 ,no4 #abgb4 ,chartreuse de ,pommes4 ,procure twenty small russet apples1 cut off the top and bottom of each1 and with a long vegetable cutter cut out as many pieces as possible of the thickness of a quill1 and about an inch in length1 have in a stewpan upon the fire a thick syrup made from half a pound of sugar1 with the juice of a lemon and half a pint of water2 when well reduced throw in half your pieces of apples1 stew them until tender1 but not to break1 take them out and lay them upon a hair sieve1 put the other half of the apples into the syrup1 stew them until nearly done1 then add a little essence of cochineal to give them a crimson colour1 stew a minute or so more1 then take them out1 lay them on the sieve till cold1 lightly oil a plain round mould1 cut some pieces of green angelica1 with which form a star at the bottom of the mould1 and a border round the bottom1 then with the white pieces of apples make a row round the sides1 standing each piece upon one end slantingly1 one leaning upon the other1 above which place a row of the red pieces in the same manner1 and so on alternately till you reach the top2 you have previously peeled a dozen and a half of apples1 which cut in slices and put in a preserving-pan1 with half a pound of sugar1 the juice of a lemon1 a small piece of butter1 a little powdered cinnamon1 and a small glass of rum1 place them over a sharp fire1 stirring occasionally until forming a thick marmalade1 put them in a basin until cold1 fill your chartreuse1 and when ready to serve turn it out upon your dish1 garnish with fillets of red currant jelly1 and pour a little white syrup reserved from the apples over4 ,no4 #abgc4 ,sudoise de ,pommes4 ,this very grotesque entremet was never a favorite of mine2 any kind of ornaments1 such as cascades1 ruins1 arches1 c41 may be made from them1 and ornamented with various fruits1 but they look very heavy1 and from the apples being so much boiled and reduced become very unpalatable1 they being nothing more than apples boiled in syrup to a very firm marmalade2 ,i shall not here enter into the various modes of dressing it1 but substitute other entremets1 which1 if not so ornamental1 are at any rate much more palatable4 ,no4 #abgd4 ,pain de ,pommes la ,russe4 ,put one pound and a half of lump sugar and a pint and a half of water into a round-bottomed copper preserving-pan1 place it over a sharp fire and reduce it to au casse 7,no4 #acgi71 have ready twenty-four good brown pippin apples peeled and cut into slices1 which put into the sugar1 keeping stirred until it becomes quite a thick marmalade1 take off the fire and put it into a cylinder mould1 previously slightly oiled1 shake it well down and let it remain until quite cold1 when turn it out of the mould upon your dish2 have a few spoonfuls of currant jelly in a stewpan1 which melt over the fire1 add two glasses of good old rum1 and when partly cold pour over and serve with whipped cream in the centre1 in which you have introduced a quarter of an ounce of candied orange-flowers4 ,no4 #abge4 ,croquettes de ,pommes4 ,prepare some apples as in the above1 7or the remains of one previously served17 when cold form it into the shape of pears1 have three eggs in a basin well whisked1 dip each piece into it1 then throw them into a dish of bread-crumbs1 smooth them over with a knife1 then again dip them into the eggs and bread-crumbs1 and fry of a light brown colour in very hot lard1 dress them upon a napkin in pyramid1 and serve with sifted sugar flavoured with orange over them4 ,no4 #abgf4 ,pommes au ,riz4 ,peel and quarter twelve good-sized apples1 put them into a preserving-pan1 with three quarters of a pound of sugar1 the thin rind of a lemon in strips1 the juice of another1 and a wineglassful of water1 pass them over a sharp fire1 and when tender lay them upon the back of a hair sieve to drain1 then put six ounces of rice into a stewpan1 with a quart of milk1 place it upon the fire1 stir until boiling1 then place it upon a very slow fire to simmer very gently until quite tender1 placing a little fire upon the lid1 if it becomes dry before it is tender add a little more milk1 then add a quarter of a pound of sugar1 a quarter of a pound of butter1 and four eggs1 stir them well in1 stir over the fire until becoming again thick1 when put it upon a dish to get cold1 then form a stand with it upon your dish eight inches in diameter and three in height1 but hollow in the centre1 where dress some of the apples1 more rice over1 then more apples1 forming a pyramid2 you have previously reduced the syrup drained from the apples1 which pour over the whole1 and garnish with some very green angelica1 forming any design your fancy may dictate4 ,pommes au riz may be served hot as well as cold4 ,no4 #abgg4 ,poires au ,riz4 ,peel and cut in halves eighteen small ripe pears1 which put in a small preserving-pan1 with three quarters of a pound of sugar1 a little water1 and the juice of two lemons4 ,stew them till tender1 then lay them upon a dish to cool1 and mix three tablespoonfuls of apricot marmalade with the syrup1 have some rice prepared as in the last1 with which make a stand1 but not quite so high1 dress the pears in a border in the interior1 and again in the centre dress the remainder of the rice in pyramid2 when ready to serve pour the syrup over1 and garnish tastefully with angelica round4 ,no4 #abgh4 ,abricots au ,riz4 ,proceed exactly as in the last1 only passing two dozen of apricots cut in halves1 with the kernels from the stones previously blanched and skinned1 in the syrup instead of pears1 dress them upon the dish precisely the same4 ,no4 #abgi4 ,pommes au ,riz en ,timbale4 ,line a plain round mould with pte fine 7,no4 #aacf71 having previously buttered it1 the paste must not be thicker than a shilling1 then line the interior of the paste with rice dressed as for pommes au riz1 placing eight apples in the centre1 likewise dressed as for pommes au riz1 cover another sheet of paste over1 and put in a hot oven until the paste is quite done2 when three parts cold turn out upon your dish1 mask it over with apricot marmalade1 and decorate it with dried cherries and blanched pistachios1 according to taste2 do not serve until quite cold4 ,apricots and pears may also be used2 this entremet may also be served hot4 ,no4 #abhj4 ,pommes la ,trianon4 ,put four ounces of ground rice in a stewpan1 with a pint and a quarter of milk and two ounces of butter1 stir until boiling1 then add the rind of a lemon cut very thin1 let simmer over a slow fire until the rice is done and becomes rather thick1 when take out the lemon-peel and add a quarter of a pound of powdered sugar and the yolks of eight eggs1 stir again over the fire until the eggs are set1 and put it out upon a dish to get cold1 then turn twelve golden pippin apples1 taking off the rind without leaving the mark of your knife1 having previously with a long vegetable cutter taken out the cores1 rub the apples with lemon-juice and stew them in a thick syrup 7made with three quarters of a pound of sugar boiled with half a pint of water and the juice of a lemon71 stew them until tender1 but keep them whole1 peel and quarter three oranges1 which 7after having taken out the apples7 just give a boil up in the syrup1 then dress the rice in pyramid in the centre of your dish1 surrounded with the apples interspersed with the quarters of oranges1 and pour the syrup over when ready to serve4 ,no4 #abha4 ,pommes ,meringues4 ,line a small raised pie-mould1 three inches in height and eight in diameter1 with pte fine 7,no4 #aacf71 about a quarter of an inch in thickness1 or if no mould raise a crust with the hands of pte a dresser1 fill it with bran or flour1 and bake in a moderate oven2 when done empty it and have ready some apples dressed as for charlotte de pommes 7,no4 #abgj71 or dressed in syrup as in the last1 with which fill the croustade1 then make a meringue preparation 7,no4 #abah71 of five eggs1 which lay over the top1 smoothing it nicely1 and ornamenting it with some of the mixture1 by piping it with a paper funnel according to your taste1 sift a little sugar over1 and place it in a very slow oven till it becomes crisp1 and serve when ready either hot or cold4 ,no4 #abhb4 ,pommes la ,vestale4 ,make a pyramid of rice 7upon a dish7 dressed as for pommes au riz 7,no4 #abgf71 peel and cut eight russet apples in slices and put them into a preserving-pan1 with half a pound of sugar and the juice of a lemon1 stew till quite tender and put them into a basin to cool1 then cut nine small apples1 7golden pippins7 in halves1 to which give the shape of cups1 which stew in a thick syrup until nearly tender1 but not to break1 then place the apples upon the pyramid1 make eighteen small tartelettes 7,no4 #aaee7 of thin gum paste1 small enough to fix in each cup of apple1 and dress them in pyramid upon the others2 when ready to serve cover the whole with thick syrup1 pour a teaspoonful of brandy into each tartelette1 with some in the dish1 which set on fire at the moment of going to table1 it has a very pleasing effect4 ,no4 #abhc4 ,pommes au ,beurre4 ,peel eighteen russet apples1 which cut in quarters and trim of a nice shape1 put them into a small preserving-pan1 with two ounces of butter and three quarters of a pound of sugar1 having previously rubbed the rind of an orange upon it and pounded it1 pass them over a sharp fire1 moving occasionally until quite tender1 have ready buttered a plain dome mould1 put the apples into it1 pressing them down a little close2 when half cold turn it out of the mould upon a dish1 and cover all over with apricot marmalade2 when cold it is ready to serve4 ,no4 #abhd4 ,miroton de ,pommes4 ,procure a dozen russet apples1 which cut into slices a quarter of an inch in thickness1 peel and take out the cores with a round cutter1 then put two ounces of butter in a saut-pan1 spread it over the bottom and lay in your apples1 with half a pound of powdered sugar and the juice of two lemons1 stew gently over a moderate fire2 when done dress them rather high in crown upon your dish1 melt three spoonfuls of red currant jelly in a stewpan1 with which mix a glass of ,madeira wine1 which pour over when ready to serve4 ,no4 #abhe4 ,beignets de ,pommes4 ,make a paste as follows3 put a pound of sifted flour into a basin1 with which mix a good half pint of water1 mix it with a wooden spoon until very smooth1 then have an ounce and a half of butter melted in a stewpan1 which stir into it1 whisk the whites of three eggs very stiff1 which also stir in gently1 then have six russet apples1 which cut in slices a quarter of an inch in thickness1 peel them and take out the cores with a round cutter1 dip each piece separately into the batter1 when completely but thinly enveloped drop them into a stewpan of hot lard1 to fry them well1 the lard should not at first be too hot1 but become hotter as they proceed in cooking1 proceeding thus till you have fried the whole of them a nice light brown colour1 drain them upon a cloth1 then lay them upon a baking-sheet1 sift sugar over and glaze them with the salamander1 serve dressed in a double crown upon a napkin4 ,no4 #abhf4 ,beignets d',oranges4 ,prepare a paste or batter as in the last1 then peel eight middling-sized oranges1 quarter them1 without breaking the thin skin that divides them1 and take off all the white pith1 dip each piece singly into the batter1 and then into a stewpan of hot lard2 fry of a nice light colour1 drain upon a napkin1 lay them upon a baking-sheet1 sift sugar over1 glaze with the salamander1 and serve them dressed in pyramid upon a napkin4 ,the fruit for any description of fritters may be soaked in any liqueur for half an hour before they are required1 but it often prevents their being well fried4 ,no4 #abhg4 ,beignets de ,pches4 ,skin and cut in halves twelve ripe but firm peaches1 take out the stones and put the peaches into a basin1 with a quarter of a pound of powdered sugar1 toss them together lightly1 but not to break the peaches2 have a batter prepared as in the last1 in which dip each piece of peach separately1 fry them in lard1 not too hot1 glaze and serve precisely as in the last4 ,no4 #abhh4 ,beignets d',abricots4 ,gut twelve or fourteen apricots in halves1 put them into a basin with a little powdered sugar1 and proceed exactly as for beignets de pches4 ,no4 #abhi4 ,croquettes de ,riz4 ,well wash half a pound of the best ,carolina rice1 which put into a stewpan1 with a pint and a half of milk1 and a quarter of a pound of butter1 place it upon the fire1 stir until boiling1 then place it upon a slow fire1 cover the stewpan and let simmer very slowly until quite tender2 rub the rind of a lemon upon a lump of sugar weighing a quarter of a pound1 pound it in a mortar quite fine1 add it to the rice1 with the yolks of eight eggs 7mix well71 stir them a few minutes longer over the fire until the eggs thicken1 but do not let it boil1 lay out upon a dish1 when cold form it into a number of small balls1 or pears1 or into long square pieces1 according to fancy2 have three or four eggs in a basin well whisked1 dip each piece in singly1 and then into a dish of bread-crumbs1 smooth them gently with a knife1 dip them again into the eggs and bread-crumbs1 put them into a wire basket1 which put in a stewpan of very hot lard1 fry a nice light brown colour1 drain on a cloth1 dress them pyramidically upon a napkin1 and serve with powdered sugar sifted over them4 ,no4 #abij4 ,croquettes de ,crme au ,riz4 ,proceed precisely as in the last1 only using ground rice instead of whole1 they are finished and served exactly the same4 ,no4 #abia4 ,croquettes de ,macaroni4 ,blanch six ounces of macaroni in half a gallon of boiling water until tender1 then strain and put it in a basin of cold water2 when cold cut it into pieces half an inch in length1 and put it into a stewpan containing a pint and a half of boiling milk1 in which you have infused a stick of vanilla1 boil until it becomes thickish1 add a quarter of a pound of powdered sugar1 two ounces of butter1 and the yolks of eight eggs1 stir them well in over the fire until the eggs thicken1 then pour out upon a dish1 and proceed precisely as for the croquettes de riz4 ,no4 #abib4 ,croquettes de ,vermicelle4 ,put six ounces of vermicelli in a stewpan with a pint and a half of milk1 boil until very tender and becoming thick1 keeping it stirred with a spoon1 then add a quarter of a pound of sugar1 upon which the rind of a ,seville orange has been rubbed1 and two ounces of butter1 stir well in1 add the yolks of eight eggs1 and proceed as directed in the last article4 ,croquettes of semolina may also be made the same way4 ,no4 #abih4 ,crme ,frite la ,patissire4 ,put the yolks of six eggs in a stewpan with two good tablespoonfuls of sifted flour1 mix quite smooth with a wooden spoon2 then add a pint of boiling milk or cream1 stir in by degrees and place it over the fire1 keeping stirred until it thickens1 add an ounce of butter1 six ounces of sugar1 two ounces of crushed ratafias1 a little orange-flower-water1 and three whole eggs1 mix the whole well together1 and stir it a few minutes longer over the fire until the eggs set2 then pour it out upon a saut-pan1 previously oiled1 and when quite cold cut it into pieces one inch wide and two and a half long1 dip them in eggs and bread-crumbs twice over1 the same as for croquettes1 fry them in the same manner1 dress upon a napkin as high as you can1 with sifted sugar over1 they may be flavoured also with vanilla or lemon4 ,they may be varied in shape according to fancy4 ,no4 #abid4 ,beignets ,souffls la ,vanille4 ,place half a pint of milk in a stewpan over the fire1 and when boiling put in a fresh stick of vanilla1 place a cover upon the stewpan1 let it infuse ten minutes1 then take out the vanilla and add rather more than an ounce of butter1 place it again upon the fire1 and when boiling stir in quickly six ounces of flour2 dry the paste well over the fire1 keeping it from sticking to the bottom of the stewpan1 then take it off and stir in six whole eggs gradually1 and six ounces of powdered sugar2 have ready a stewpan of hot lard1 into which drop the above mixture in pieces about the size of small walnuts1 fry a nice colour1 and when quite done drain them upon a cloth1 and serve upon a napkin with sifted sugar over2 they may also be flavoured with orange-flower-water4 ,no4 #abie4 ,frangipane4 ,put six whole eggs in a stewpan with three tablespoonfuls of flour1 beat well together with a wooden spoon1 then add a pint of milk or cream1 and keep stirring over the fire until it becomes thick and upon the point of boiling2 add a quarter of a pound of sugar1 upon which the rind of an orange or lemon has been rubbed1 two ounces of crushed ratafias1 and a small glass of brandy 7mix well72 put two ounces of butter in a stewpan1 place it upon the fire1 and when getting a little brown stir it into the frangipane1 which is then ready for use2 it may be flavoured also with vanilla or any of the flavours used for such purposes4 ,no4 #abif4 ,omelettes la ,clestine4 ,put a quarter of a pound of powdered sugar and a quarter of a pound of flour together in a basin1 which well mix with four eggs till smooth1 then add nearly half a pint of milk2 have ready an omelette-pan1 in which put a small piece of butter1 when the pan is quite hot pour in two tablespoonfuls of the mixture1 which let spread all over the pan1 when quite set and of a light brown colour underneath1 turn it over upon the bottom of a stewpan-lid1 previously buttered1 and again from that upon a cloth1 proceeding thus with the whole mixture1 then spread a teaspoonful of apricot marmalade upon each2 have ready some frangipane as directed in the last1 quite hot1 lay a piece the size of a small sausage upon each1 and fold them up neatly1 trim the ends1 lay them upon a baking-sheet1 sift sugar over and glaze lightly with the salamander1 dress them in crown1 or in pyramid upon your dish1 and serve very hot4 ,no4 #abig4 ,pannequets la ,confiture4 ,put a quarter of a pound of sifted flour into a basin with four eggs1 mix them together very smoothly1 then add half a pint of milk or cream1 and a little grated nutmeg1 put a piece of butter in your pan 7it requires but a very little71 and when quite hot put in two tablespoonfuls of the mixture1 let spread all over the pan1 place it upon the fire1 and when coloured upon one side turn it over1 then turn it upon your cloth2 proceed thus till they are all done1 then spread apricot or other marmalade all over1 and roll them up neatly1 lay them upon a baking-sheet1 sift sugar over1 glaze nicely with the salamander1 and serve upon a napkin2 the above may be served without the marmalade1 being then the common pancake4 ,,removes4 ,,second ,,course4 ,my readers could not have failed to remark the numerous innovations in all classes of dishes throughout this work1 which nothing but constant study1 practice1 and profound knowledge of the art could have brought to perfection4 ,in the following ,removes still greater innovations will be found than in any other department1 for ,i have always aimed at producing the greatest effect upon the last dishes sent to table1 particularly as they are the ones over which each convive has time to pass remarks1 and admire1 if properly executed4 ,the transformation of the second course from the first has never failed to give the greatest satisfaction1 and has often caused the greatest hilarity at table2 some parties1 unacquainted with them1 have ordered their removal1 thinking they belonged to the first course1 whilst others have actually carved them before discovering their mistake4 ,and1 again1 those ,removes being only demi-glac1 and not too sweet1 refresh the palate1 disposes it more favorably for the dessert1 and does not prevent the freely partaking of the ices which there cannot be avoided4 ,any kind of ice pudding1 however excellent when done to perfection1 is too close an imitation of the dessert ices1 and properly belong to the confectioner4 ,to regenerate that finish of the dinner1 which is very properly much thought of in ,england1 it only requires a little artistic feeling1 which is soon acquired by practice and perseverance4 ,to simplify them as much as possible1 ,i have only described one sort of sponge-cake1 which is always varied in flavour by the different kinds of fruits and ices with which they are filled4 ,the introduction of atelettes of fruit in the ,removes as well as in the jellies1 is also quite a new idea1 and renders the appearance of both very novel as well as very handsome4 ,no4 #abih4 ,gateau ,britannique l',amiral4 ,make a sponge-cake of twenty eggs as directed 7,no4 #acfi71 have a tin mould in the shape of a vessel1 which paper well at the sides1 to prevent the mixture running over whilst baking 7the mould requires to be eighteen inches in length1 six in breadth1 and high in proportion72 butter and lightly flour the interior of the mould1 into which pour the mixture1 which bake an hour and a half in a moderate oven 7this cake requires to be baked a day or two before using72 mask the exterior with chocolate iceing 7,no4 #achc7 to imitate the colour of a ship1 when quite dry partly empty the interior1#af leaving a piece across in the centre1 to fix the mast upon1 which you have made of pte d'office 7,no4 #aacg71 as also the ladders1 rigging1 and guns1 by rolling pieces of the paste to the thickness required with the hands1 cutting them to the lengths required1 and baking them a light colour in a moderate oven2 mask the guns with chocolate iceing1 made rather darker than for the cake1 and form the muzzles with small rings of puff paste1 place them judiciously at the sides1 as also the mast and rigging at their respective places 7see design71 place the vessel upon a dish1 laying rather upon one side1 lay rolls of gele la bacchante 7,no4 #abdj7 round1 over which lay thin slices of the same to form waves1 make the sails of wafer or rice-paper1 fix them to the mast as if filled with wind1 upon the side the vessel is laying on1 have also a flag made of the same material1 painted with a little water-colour1 which place at the stern2 well soak the interior with wine and brandy1 mixed with apricot marmalade1 just before serving1 and when ready fill with a delicate vanilla ice 7,no4 #acha72 you have previously formed some ropes of spun sugar1 which affix to the rigging at the moment of serving4 ,this dish has a pleasing effect1 and1 unlike many ornamental dishes1 the whole of it is eatable4 ,it may be rather difficult for many1 but with a few trials1 aided by the above directions1 ,i flatter myself it may be easily accomplished1 but of course a great deal depends upon the taste of the person employed1 who1 if they could not accomplish one thing1 would resort to another1 and succeed in making a very handsome dish4 ,should you have no mould to bake the cake in1 bake it in something as near as you can to the size1 and afterwards shape it with a knife2 and1 again1 should it be inconvenient to make the green jelly for garnishing1 any other description of white clear jelly may be used4 ,the remains and trimmings are very good made into cabinet pudding4 ,no4 #abii4 ,hure de ,sanglier glac en surprise1 ,or mock boar's head2 this dish1 although more simple than the last1 is no less pleasing4 ,make a sponge-cake of thirty eggs 7,no4 #acfi71 which bake 7in an oval baking-dish or common tin dish-cover7 nearly two hours2 the cake requires to be ten inches in thickness at one end1 and about six at the other 7which may be accomplished by tilting the dish slightly upon one end to bake the cake72 the next day cut it into the shape of a dressed boar's head with a knife1 then carefully take out the interior to within an inch of the surface1 in as large pieces as possible1 put the pieces back again to keep the cake in its proper shape1 turn it over upon the bottom of a large dish1 and mask it all over with a chocolate iceing as near as possible to the colour of the real boar's head1 form the eyes with white iceing1 placing a dried cherry in the centre1 and forming the eyelashes with thin fillets of pistachios1 make the tusks of gum paste 7,no4 #aaci7 or pte d'office 7,no4 #aacg71 and the ears of puff paste 7,no4 #aacb71 by working it a little with the hands1 giving them their shape1 and baking them upon two round cutters of a corresponding size1 fix them with a stiffish paste made of flour and white of eggs1 when done1 upon the head1 and mask them also with chocolate iceing2 fix in the tusks1 and when well dried and ready to serve empty the interior1 which soak with a little brandy1 and fill with a lemon-cream ice 7,no4 #ache7 in which you have introduced four glasses of curaoa1 turn it over upon a silver dish1 glaze over with currant jelly1 melted and mixed with a little wine1 and garnish with gele au citron 7,no4 #abbe7 made reddish with a little cochineal1 to give it the colour of a brown aspic 7,no4 #acfj71 form some bold design upon the top 7between the eyes7 with it in croutons1 and the remainder chopped and also in croutons around4 ,no4 #acjj4 ,cigne glac en surprise4 ,make a large sponge-cake of forty eggs as directed 7,no4 #acfi71 bake it in a large oval tin dish-cover 7about two hours and a half would be the time required71 and the next day cut it with your knife into the form of the body of a swan 7leaving a space in the breast down the front for the neck71 empty the interior as in the last2 ice it over with a white iceing1 and when upon the point of setting ruffle it with the prongs of a fork in imitation of feathers1 form the head and neck of pte d'office 7,no4 #aacg7 by rolling out a piece with the hands of sufficient length and proportionate thickness to form the neck1 being rather thicker at one end than at the other2 cut it in halves lengthwise1 placing them upon a buttered baking-sheet1 the cut side downwards1 model each half head with taste separately1 form each piece exactly alike1 and of the same size for the neck1 being somewhat in the form of the letter ,s1 but finishing quite straight at the bottom1 bake them in a moderate oven1 and when done join them together with a paste made of flour and white of egg1 with which also affix it to the dish you intend serving it upon 7previously scraping the bottom of the neck quite flat with a knife71 mask it over with a white iceing1 and when upon the point of setting ruffle it with the prongs of a fork1 and set in a warm place until dry2 an hour before serving pour some gele au maresquin 7,no4 #abbg7 cold1 but not set1 into the dish1 filling it to the inner rim1 and stand it in a cold place until set2 when ready to serve empty the interior of the body1 which soak with three glasses of maresquino and three of brandy2 fill with a vanilla ice 7,no4 #acha71 with which you have mixed two ounces of citron1 two ounces of angelica1 two ounces of currants1 and two ounces of ,smyrna raisins1 the citron and angelica cut into dice1 and all soaked three hours in maresquino and brandy2 turn it over on your dish upon the jelly1 fixing it neatly to the neck1 you have previously made some sucre fil 7,no4 #achj71 with which form the wings and tail1 and fix in their respective places1 whip about a quart more of the jelly as above upon ice until upon the point of setting1 and with it1 when set1 form a kind of foam at the breast1 diminishing it at the sides by degrees1 in imitation of waves caused by the bird swimming4 ,no4 #acja4 ,jambon glac en surprise4 ,make a sponge-cake of twenty-four eggs as directed 7,no4 #acfi71 bake it in a mould of the shape of a ham1 or in a baking-dish1 having a cake about six inches in thickness1 and when cold cutting it with a knife in the shape of a ham1 empty the interior as before1 mask the exterior with chocolate iceing as near to the colour of real cooked ham as possible1 over which sprinkle a few chopped pistachios and crushed ratafias1 in imitation of chopped parsley and bread-crumbs2 you have reserved a little of the iceing1 with which mix some more melted chocolate1 making it a very dark brown1 it will when cool form a kind of paste1 with which form a part of the skin of a ham left upon the knuckle end1 cut in points when dry and ready to serve1 line the interior with apricot marmalade1 soak it a little with brandy1 fill it with apricot ice 7,no4 #achg71 turn over upon your dish1 glaze with a little melted currant jelly1 form a star of clear brownish calf's-foot jelly upon the top1 flavoured according to taste1 with some chopped and in croutons around1 run a skewer in at the knuckle1 upon which place a paper frill1 and serve4 ,no4 #acjb4 ,gigot de ,mouton bouilli glac en surprise4 ,make a cake of the same size as the last1 but bake it in a smaller compass1 that is1 more round and smaller at one end than at the other2 the next day form it with your knife into the shape of a leg of mutton1 mask it over with a white iceing in which you have introduced a very little chocolate1 to give it the colour as near as possible of the fat of a leg of mutton when boiled 7having previously emptied the interior72 form the knuckle-bone of pte d'office1 and imitate the lean part with some chocolate iceing2 when dry and ready to serve1 soak the interior with four spoonfuls of preserved greengages1 mixed with two glasses of sherry1 and fill it with strawberry ice 7,no4 #achh72 turn it over upon your dish1 place a paper frill upon the knuckle1 surround it with gele mousseuse 7,no4 #abcb7 in broken pieces1 to imitate mashed turnips1 and a few apples dressed as for pommes la ,trianon 7,no4 #abhj71 to imitate whole ones2 make also a custard with the yolks of four eggs and half a pint of milk 7as directed for crme au maresquin1 omitting the isinglass71 to which1 when cold and thickish1 add an ounce of very green pistachios1 blanched and coarsely chopped in imitation of capers1 which pour over the cake previous to garnishing4 ,no4 #acjc4 ,selle de ,mouton la ,jardinire en surprise4 ,make a sponge-cake with the same quantity of eggs as in the last1 which bake in a long square baking-dish1 or form a square in a round one with bands of paper1 fixing them in their place with pieces of common paste against the side of the dish2 the next day form it with a knife to the shape of a saddle of mutton1 trussed as for roasting 7as near as possible71 ice it as in the last1 but rather darker1 with chocolate1 to imitate a real one when roasted 7imitate it from a real one should you have one72 you have previously emptied the interior1 form the lean parts with darker coloured chocolate iceing1 and the flaps by graining it with a knife2 when dry and ready to serve fill with apricot ice 7,no4 #achg71 turn it over upon your dish1 garnish with a custard made as for vanilla ice 7,no4 #acha71 but coloured brown with a little melted chocolate1 to which add a quantity of fruits1 dressed as directed for chartreuse de pommes 7,no4 #abgb71 thus imitating a sauce with vegetables2 green currants passed in sugar1 and mixed with and served in the custard1 make a very good imitation of peas4 ,no4 #acjd4 ,cotelettes de ,mouton glac en surprise4 ,make a sponge-cake of eighteen eggs as directed 7,no4 #acfi71 which bake in a baking-dish so that the cake shall be about four inches in thickness2 when baked and cold cut it in thin slices1 lay them upon your table1 and spread apricot marmalade upon each alternate slice1 then lay those slices without the marmalade upon the others1 press gently together and cut them into pieces about three inches in length and one and a half in breadth1 of the shape of cotelettes1 using a round cutter to form the circle of the cotelette1 have ready some thin light chocolate iceing in a basin and some ratafia-crumbs in a dish1 mask the cotelettes lightly with the chocolate iceing and throw them into the crumbs1 take them out1 pat them gently with your knife1 put a piece of blanched almond in the end to imitate the bone1 and put them upon a baking-sheet in the screen to dry2 when ready make a thin border of apricot or any other marmalade on a silver dish1 upon which dress the cotelettes in border1 garnish round with strawberry jelly1 chopped and in croutons1 and serve with a vanilla ice dressed very high in the centre4 ,no4 #acje4 ,haunch of ,lamb glac en surprise4 ,make a sponge-cake 7,no4 #acfi7 of thirty-six eggs1 which bake in a very long mould2 when cold cut it into the form of a haunch of lamb 7or it may be baked in two separate pieces and afterwards joined together with the iceing71 empty the interior1 which again put into the cake to keep it in shape1 mask it over with an iceing of a light gold colour1 made by adding a little melted chocolate and cochineal2 when dry and ready to serve moisten with some brandy and preserved strawberries1 and fill with strawberry or vanilla ice 7,nos4 #acha1 #achh71 place a frill upon the knuckle-bone1 which you have previously formed of pte d'office1 glaze it over with apricot marmalade and currant jelly mixed1 pour a little melted currant jelly mixed with wine1 in imitation of gravy1 round and serve4 ,no4 #acjf4 ,shoulder of ,lamb glac en surprise ,is very good for a small party2 make a sponge-cake 7,no4 #acfi7 of twelve eggs1 bake it in a flat saut-pan1 and when done and cold form it into the shape of a shoulder1 empty a little from the interior1 fix on the knuckle1 which you have formed of pte d'office 7,no4 #aacg71 and mask the whole over with nearly a white iceing to imitate a boiled shoulder of lamb2 when dry and ready to serve dish it up with vanilla ice 7,no4 #acha7 in the interior1 and round in imitation of mashed turnips4 ,no4 #acjg4 ,cotelettes d',agneau la ,rforme en surprise aux ,champignons4 ,make a sponge-cake as directed for cotelettes de mouton en surprise 7,no4 #acjd71 cut it into pieces of the same shape1 but much smaller2 mask them over lightly with apricot marmalade1 and dip them into ratafia crumbs1 it will give them a lighter appearance2 form the bone with strips of blanched almonds1 and dress them the reverse way on your dish upon a border of marmalade1 melt some currant jelly in a stewpan1 with which mix some syrup of pineapples1 put in forty thin strips of pineapples1 forty ditto of green angelica1 and forty preserved cherries1 pour it over the cotelettes1 and when set and ready to serve fill the centre with a lemon ice 7,no4 #ache71 and garnish with some mushrooms of meringues 7,no4 #abbb74 ,no4 #acjh4 ,chapon en surprise glac aux ,fruits4 ,make a sponge-cake of twenty eggs1 bake it in a long roundish mould1 or an old tin dish-cover2 when done and quite cold form it with your knife into the shape of a roasted capon trussed1 with the legs inside2 form the pinions of the wings with pte d'office1 stick them to the sides in their proper position1 then mask it over with a light chocolate iceing in which you have introduced a little prepared cochineal1 to give it the colour as near as possible of a roast capon2 you have previously emptied it1 and again filled it to keep it in shape1 but when perfectly dry again empty it and line the interior with orange marmalade1 soak it with a little wine1 fill the interior with an orange cream ice 7,no4 #achf7 flavoured with noyeau1 turn it over upon a silver dish1 garnish round with pears dressed as for poires au riz 7,no4 #abgg71 mixing their syrup with a little apricot marmalade1 and pouring it over them2 you have made a croustade of pte d'office1 in imitation of the one of bread1 in the form of a gondolire1 upon which place a few strawberries1 a peach1 and cherries1 which place at the head of the dish with silver atelettes of fruit upon it1 and serve4 ,to form a good imitation of a capon1 you require to have a real one before you1 or at least a fowl1 if possible4 ,no4 #acji4 ,petits ,poussins en surprise la ,sutherland4 ,make a sponge-cake of thirty eggs 7,no4 #acfi71 and when finished stir in a quarter of a pound of fresh butter 7melted7 very gently1 bake it in three oval moulds1 each about the size of a large chicken2 when quite cold cut each one into the shape and size of a spring chicken trussed as for boiling1 7having a real one as a model17 empty the interiors1 place it in again to keep them in shape1 mask them all over with a white iceing 7,no4 #acgc7 to which you have added a little brown brandy instead of lemon-juice2 you have previously formed the claws of pte d'office 7,no4 #aacg7 and baked them1 fix them at the sides in their proper positions and place them to dry1 you have also made three cakes of ,gnoise paste 7,no4 #abja7 of the same size as the above1 and when cold cut two of them into the form of ,russian tongues1 well trussed1 and make them with a chocolate iceing as near as possible to the colour of real tongues1 with the cake cut a croustade in imitation of a bread croustade1 mask it with a very light chocolate iceing1 and ornament it with small designs of puff paste baked very white1 or gum paste1 place it at the head of your dish2 when ready to serve1 fix three silver atelettes of fruits 7see ,plate7 upon the top2 again empty the interior of the imitation chickens and fill them with a crme plombire 7,no4 #accb71 place two of them with their tails towards the croustades1 with a fine bunch of black grapes hanging from it1 then the two imitation tongues1 which glaze over with melted currant jelly1 then the other imitation chicken between them1 place the remainder of the crme plombire round and between1 place a fine red strawberry with the stalk on here and there1 and serve with a thickish custard in which you have introduced two glasses of noyeau over each4 ,no4 #acaj4 ,dindonneau en surprise la ,gondolirs4 ,make a sponge-cake 7,no4 #acfi7 of thirty eggs1 which bake 7in an old tin dish-cover7 in a moderate oven2 when done turn it out upon a sieve1 and when quite cold cut it into the shape of a trussed turkey1 7having a real one for a model1 which may be used in the first course1 these dishes only being appropriated to large dinners17 which mask over with a chocolate iceing to imitate as near as possible the colour of a roasted turkey1 having previously emptied the interior1 which again place in to keep its shape1 form the claws with pte d'office 7,no4 #aacg71 and cover them with a little of the iceing made darker with a little more chocolate1 make a nice croustade of ,gnoise paste 7,no4 #abja71 the shape of the head of a gondola1 which fix at the head of the dish1 again empty the cake1 soak the interior with brandy and apricot marmalade1 fill with an apricot cream half iced1 turn over upon your dish1 garnish round with a red mousseuse jelly in croutons1 and small pears cut in halves and stewed as directed 7,no4 #aade71 glaze over with currant jelly melted with a little wine1 and serve4 ,no4 #acaa4 ,peacock la ,louis ,quatorze4 ,make a cake of the same size as in the last1 bake the same1 and when done and cold cut in the shape of the body of a large bird1 mask it over with a pinkish white iceing1 rather thick1 having previously emptied it2 have ready blanched a quarter of a pound of pistachios 7very green71 make the neck and head of pte d'office in two separate halves lengthwise1 as directed for the swan1 only giving the head the shape of a peacock1 bake a light colour1 and join them together with a paste made of whites of eggs and flour1 fix it upon the dish with the same paste1 having formed the bottom so that the body will adhere closely and unperceivedly to it1 mask it with the same iceing1 cut the pistachios in flat fillets1 and stick them into the neck to form feathers1 you have previously mixed a quantity of red and green sugar 7,no4 #acgf7 together1 which sprinkle thickly over the body of the bird2 when dry1 again empty the interior1 which moisten with ,malaga wine and brandy1 fill with strawberry ice 7,no4 #achh71 turn over upon your dish1 fitting it to the head and neck1 form the wings with sucre fil 7,no4 #achj71 also the tail1 fix the skins of some of the cherries upon the tail to imitate feathers4 ,any one perfect in sugar will form the tail open1 which will produce a magnificent effect2 have some very light jelly flavoured with gold water1 7containing plenty of gold leaves17 chop it into rather small pieces1 with which lightly cover the body of the bird2 the crown of the head and eyes must be well imitated with sucre fil1 a small black currant imitating the balls of the eyes1 garnish round tastefully with croutons of the above jelly and serve4 ,no4 #acab4 ,faisans en surprise glac au ,chocolat4 ,make a sponge-cake 7,no4 #acfi7 of twenty eggs1 which bake in two separate oval moulds2 when cold cut them into the shape of two pheasants trussed as for roasting1 empty each one as before1 putting the pieces again in to keep them in shape1 make the legs and pinions of the wings with pte d'office 7,no4 #aacg71 mask them over with chocolate iceing 7,no4 #acgd71 imitating as near as possible the colour of roasted pheasants1 making the legs darker than the body1 imitate larding upon the breast with some blanched sweet almonds cut into thin strips of about equal sizes2 when dry and ready to serve line the interiors with currant jelly1 and fill with a crme glace au chocolat 7,no4 #achc71 or au caf ,moka 7,no4 #achb71 turn them over upon your dish and garnish with some jelly 7,no4 #abbe71 chopped and in croutons round2 white strawberries and pieces of apples prepared as for the chartreuse de pommes 7,no4 #abgb71 and soaked in brandy1 may be served with the ice in the interior4 ,no4 #acac4 ,maniveau de ,champignons glac en surprise4 ,make a basket of pte d'office 7,no4 #aacg71 which is done by rolling out a piece of the paste to three quarters of an inch in thickness1 with length and breadth corresponding to the size of your dish1 place it in a baking-sheet1 put it in a moderate oven1 and when about half baked cut an odd number of holes all round near to the edge with a long vegetable cutter a quarter of an inch in diameter1 then form a number of pegs of the same paste to fit into the holes when baked1 and all of equal lengths1 roll out a number of cords of the same paste as long as possible and the thickness of blanched macaroni1 which plait round the pegs1 going in and out one upon the other until you have reached the top and formed a rustic basket1 let it stand some time to get dry1 then bake it in a moderate oven2 when done and cold glaze it over with some red currant jelly1 dress a pineapple ice 7,no4 #achd7 in the centre in pyramid1 which cover all over with mushrooms of meringues 7,no4 #abbb71 building them in clusters as high as possible2 garnish round with a gele au rhum 7,no4 #abca7 chopped and in croutons1 and serve4 ,no4 #acad4 ,turban de ,cond glac l',ananas4 ,make a pound of puff paste into cond as directed 7,no4 #aahc71 make a thin border of any kind of marmalade upon a silver dish1 on which dress the cond in turban1 that is1 standing upon end1 one resting upon the other1 dress a pineapple cream ice 7,no4 #achd7 in the centre in pyramid1 garnish round with orange jelly in the skins of the oranges 7,no4 #abcg72 cut in quarters and serve4 ,no4 #acae4 ,bombe demi glac la ,mogador4 ,make a good vanilla ice as directed 7,no4 #acha71 well flavoured with maresquino1 have a large round pewter ice-mould which opens in two halves1 partly fill each half1 leaving a hollow in the centre of each1 which fill with all kinds of small fruits1 grapes1 strawberries1 currants1 ,smyrna raisins1 c41 soaked in maresquino1 close the mould1 7having it sufficiently filled to form a ball when turned out17 and bury it in ice and salt1 then make a thin ornamented border of pte d'office 7,no4 #aacg7 an inch in height1 which fix upon a silver dish and bake in a moderate oven1 place it somewhere for the dish to get cold2 when ready to serve1 dip the mould into lukewarm water1 and turn the ice quickly out in the centre of your dish1 you have previously prepared some finely-spun sugar 7sucre fil1 ,no4 #achj71 with which form a fusee1 stick it in the top of the ice1 twisting it round1 bringing the other end near the edge of the dish1 pour half a pint of brandy in your dish outside of the border of paste1 which set on fire at the moment of going to table2 the fire will require to burn the sugar1 which will give it quite the appearance of a fusee2 it would1 however1 be better that the brandy should not be set on fire until it reached the dining-room4 ,no4 #acaf4 ,crito's ,sultane ,sylphe la ,fille de l',orage4 ,procure a half oval-pointed mould about fifteen inches in height1 ten inches by eight in diameter at the bottom1 and the size of a five-shilling piece at the top1 which bury to the rim in ice with which you have mixed plenty of salt1 hue the interior with a sheet of white paper1 laying it in closely to fit the mould1 have ready a pint of cream mixed rather stiffly1 with which you have mixed a meringue mixture of three eggs1 as for the biscuit glac 7,no4 #acah71 spread it all over the interior of the mould to about an inch in thickness1 place a cover over the mould made to fit tight1 over which place some ice1 and leave it one hour1 when it will be quite frozen1 take off the lid1 have ready a nice cherry or strawberry cream ice 7,no4 #achh71 place a little at the bottom of the mould1 upon which lay a few fresh strawberries1 then more ice1 proceeding thus until quite full1 place the cover again over1 fixing it tight1 bury it in ice and salt1 and leave it an hour1 or till wanted1 when dip it into very lukewarm water1 turn it out upon your dish1 take off the paper1 have ready a silver atelette 7see atelette of fruits in the ,plate71 upon which you have placed some fine fresh fruit1 that is1 a peach with a bunch of fine black grapes resting over1 and a few red currants or strawberries beneath1 which stick into the top1 have ready some finely-spun sugar 7sucre fil1 ,no4 #achj71 which twine round lightly like rolls of gauze 7see design71 not1 however1 covering the whole of it1 and at the moment of serving lay a fine bunch of black grapes upon each side on vine-leaves2 have some very light gele de ,dantzic 7,no4 #abbf7 chopped finely1 with which garnish round1 sprinkling some over the grapes1 but not too heavy1 and serve as quickly as possible4 ,as soon as it is turned out of the mould you had better set the dish upon the ice and salt you took it from 7pouring off all the water7 whilst ornamenting1 and it would be better to make a border of pte d'office upon your dish as in the last1 but smaller1 to prevent it sliding about when carried to table1 which would upset the garniture4 ,no4 #acag4 ,gateau glac l',eloise4 ,bury a mould in ice as in the last1 then whip a quart of double cream very stiff1 to which add a very little powdered sugar and two glasses of noyeau1 put it in a freezing-pot1 and when about three parts frozen line the mould as in the last1 make a custard with eight yolks of eggs as for vanilla ice 7,no4 #acha71 to which add a little clarified isinglass 7,no4 #acgb71 stir it upon the ice1 and when becoming thickish add two glasses of noyeau1 half a pint of whipped cream1 and half a pound of cherries1 stoned1 and passed in sugar as directed 7,no4 #aadd71 only dry well before adding them to the custard1 which must be kept as white as possible1 place it in the centre of your mould1 which cover up and bury in ice until wanted2 when ready1 dip the mould in lukewarm water1 turn it out upon your dish1 stick a few fine cherries here and there over it1 prepare another custard of four yolks of eggs1 which pour all over and serve4 ,the garnishing of these dishes must be effected very quickly1 as they require to be served the moment they are turned out4 ,no4 #acah4 ,biscuit ,mousseux glac1 en caisse4 ,make a custard of six yolks of eggs as directed for crme au maresquin 7,no4 #abea71 but omitting three parts of the sugar2 put into your freezing-pot1 and when half frozen have ready the following preparation3 boil a quarter of a pound of sugar au cass 7,no4 #acgi71 have ready five whites of eggs whipped very stiff1 with which mix the sugar by degrees2 when quite cold mix with the custard1 adding half a pint of whipped cream and three glasses of any white liqueur1 freeze the whole together1 keeping the pot twisted until you have obtained a good consistency2 have ready a number of small round paper cases1#ag place a band of paper round each1 half an inch above the top1 and fill with the above preparation2 place them in a flat tin box1 sprinkle ratafia crumbs upon the top of each1 place the lid upon the box1 which must close very tight1 and bury it in ice and salt for six hours2 when ready to serve1 take them out of the box1 detach the bands of paper from them1 dress upon a napkin1 and serve4 ,they will have every appearance of having just left the oven4 ,no4 #acai4 ,souffle glac au ,curaoa4 ,proceed exactly as in the last1 only using curaoa instead of a white liqueur2 place it in a middling-sized silver souffl-dish1 surround it with a band of paper1 sprinkle crushed ratafias over the top1 place it in the box1 which cover and bury in ice1 and salt eight hours2 when ready to serve take off the band of paper1 and dress it upon a napkin on a silver dish4 ,no4 #acbj4 ,pouding ,souffl glac la ,mphistopheles4 ,proceed precisely as in the last1 place in a dish of the same description1 and whilst buried in ice make a cover from a meringue mixture 7,no4 #abah7 of four yolks of eggs1 very firm1 a large spoonful of which place upon a sheet of paper1 forming it round1 three inches in diameter1 and the remainder in a paper cornet or horn1 cut off the point of one1 leaving a point the size of a sixpenny-piece1 with which work a spiral line round the meringue until you have formed a cover large enough for the souffl-case1 sift sugar over it1 and bake in a very slow oven2 when done turn it gently over in your hand1 take off the paper1 empty the interior lightly1 and place it to dry in a very slow oven 7it might be made the day before72 make a border of pte d'office upon a silver dish as for the bombe glac 7,no4 #acae71 bake in a warm oven2 when ready to serve take the souffl from the ice1 take off the paper1 stand it in a dish of ice and salt to reach the rim of the souffl-case2 place on the cover1 which must be quite cold and crisp1 and place it in the oven until the meringue cover is warm1 when take it out1 stand it in the centre of your dish1 pour half a pint of brandy upon the dish outside of the border of paste1 which set on fire upon its going into the dining-room4 ,no4 #acba4 ,brioche4 ,put four pounds of flour upon a marble slab1 one pound of which place upon one side1 with an ounce of ,german yeast dissolved in a gill of warm water in the centre1 mix the yeast well with your fingers1 add a little more water1 and mix the flour into a stiffish but delicate paste1 which roll up in the shape of a ball1 cut an incision across it with a knife1 place it in a basin well floured and put it into a warmish place for ten minutes or longer1 until becoming very light1 make a large hole in the centre of the remainder of the flour1 in which put half an ounce of salt1 half a gill of water1 two pounds and a half of fresh butter1 and sixteen eggs1 mix the eggs and butter well together1 and work in the flour by degrees1 if too stiff add more eggs1 the paste must be kept rather softish1 press it out with1 your hands by degrees1 lay the leaven upon it1 which spread over1 bring the ends over with your knife1 press it out again and fold over until well mixed1 sprinkle some flour upon a clean cloth1 fold the paste in it and let remain all night2 when ready to use throw some flour upon your pastry slab1 turn your paste out upon it and work it up together with your hands1 then cut a piece1 which mould into a ball with the hands1 place it upon a piece of buttered paper on a baking-sheet1 make an impression with your hand in the centre1 mould another ball of the paste two thirds the size of the former1 wet the former ball with a little water1 fix the other upon it1 press gently1 egg over with a paste-brush1 make a few incisions round with a knife1 and put it in a moderate oven1 7it will require about two hours baking1 to try when done run a thin wooden skewer into it1 if done it will come out perfectly dry17 bake of a nice gold colour4 ,many small cakes1 rissoles1 c41 are made from this paste4 ,by buttering a middle-sized stewpan1 putting a band of paper four inches in height round1 and baking the paste in it1 it will of itself make a remove1 but of course requiring longer baking4 ,no4 #acbb4 ,baba4 ,this cake is made of the same description of paste as the last1 but using six more eggs1 as it requires to be softer1 and working lightly with your hand about ten minutes before adding the leaven1 to which add a teaspoonful of powdered saffron2 you have also picked and cleaned a quarter of a pound of ,smyrna raisins1 half a pound of ,malaga1 a quarter of a pound of currants1 and a little candied orange1 lemon-peel1 and citron1 cut into thin slices1 soak the whole in half a pint of ,madeira wine and three glasses of brandy or rum1 and mix with the paste1 working together lightly with the hands1 have buttered a large sponge-cake mould1 or stewpan1 place a band of paper three inches in height round the rim1 put it into a warm place for two or three hours1 or until raised nearly to the top of the mould1 stand it upon a trivet in a warmish oven1 and bake about three hours1 ascertaining when done with a skewer1 as in the last2 your paste must not be made too thin1 or all the fruit would fall to the bottom and spoil its appearance4 ,take off the band of paper1 turn the baba over upon a hair sieve1 and serve either hot or cold4 ,previously to mixing the fruit with the paste you may line the interior of the mould very thinly with some of it1 mix the fruit with the remainder and fill1 this process will prevent the cake sticking to the mould1 as the fruit will sometimes cause it to do1 but gives rather too much the appearance of brioche when on the table4 ,no4 #acbc4 ,brioche au ,fromage4 ,make the paste as directed 7,no4 #acba71 but rather softer1 and when ready for use mix in a pound of ,gruyre cheese cut into small dice1 with half a pound of grated ,parmesan and a saltspoonful of cayenne pepper1 mould it as for the brioche1 put it into a buttered stewpan as there directed1 egg lightly1 place in a moderate oven1 and bake it about two hours of a fine gold colour1 7but try whether done or not as before17 and serve very hot4 ,the same paste with cheese may likewise be served in small cakes1 making fifteen or sixteen from the same quantity of paste1 or cutting up a large one with different shape-cutters into the same number of pieces1 and placing them in a hot oven upon a baking-sheet 7when the first course comes off the table7 until very hot and becoming rather brown1 dress them upon a napkin on your dish1 and send very hot to table1 with another napkin over them1 which should not be removed until placed upon the table4 ,no4 #acbd4 ,brioche frite au ,vin de ,madre4 ,make a brioche as directed 7,no4 #acba71 which when cold cut into pieces a quarter of an inch in thickness1 and of the shape and size of small fillets of fowl1 have ready four yolks of eggs in a dish1 with which you have mixed a gill of good cream1 have also clarified half a pound of fresh butter1 a quarter of which put into a deep saut-pan over the fire2 when hot dip eight pieces of the brioche into the eggs and cream quickly1 and fry them in the saut-pan of a light yellow colour1 proceeding thus until they are all done1 dress them in crown upon your dish on a border of apricot marmalade1 and place it in the oven to keep hot1 put half a pound of the marmalade in a stewpan1 and when melted add a pint of ,madeira wine2 when boiling pour over the brioche and serve very hot4 ,the remainder of a brioche or baba from a preceding dinner may be used for the above purpose4 ,in serving a brioche or baba to table as a remove ,i strongly recommend the above method1 as very few1 even after a sumptuous dinner1 could resist the temptations of this delicious dish1 so well blended with the apricot and ,madeira1 whilst brioche or baba served entire cannot invigorate the appetite1 and is not1 in my opinion1 exactly the kind of food to suit an already nearly satisfied stomach4 ,they are1 however1 excellent for breakfasts1 luncheons1 and ball suppers1 where every person composes their meal according to their fancy4 ,no4 #acbe4 ,nougat aux ,fraises4 ,blanch three quarters of a pound of sweet almonds in boiling water1 and a quarter of a pound of pistachios1 separate1 take off the skins and cut each almond into five or six fillets1 and the pistachios in two1 place them upon a sheet of paper and dry in a warm oven until the almonds become a light straw colour1 but taking the pistachios out earlier1 then put a pound of sifted sugar into a copper pan and stir it over the fire with a wooden spoon until melted1 then throw in your almonds1 7which must be hot17 and stir until well mixed1 taking it off the fire1 you have previously slightly oiled a large ,savoy-cake mould1 put in part of the mixture1 which press to the sides with a lemon1 then the remainder in small pieces1 pressing the whole to the sides1 forming it into one piece the thickness of a five-shilling piece1 and when cold turn it out from the shape upon a dish1 whip a quart of cream very stiff1 which dress upon the dish you intend serving the nougat on1 in pyramid1 place some very fine strawberries upon it and the nougat over1 have a little sugar boiled to the seventh degree 7,no4 #acgi71 have also a few very fine strawberries1 with the stalks on1 as the green is an improvement1 dip the stalks of the strawberries into the sugar1 place one upon the top and the others all over1 at the distance of two inches apart1 fixing them in a drooping position1 it is then ready to serve4 ,the above makes a handsome remove1 the pistachios1 almonds1 and strawberries correcting the taste of the melted sugar2 if not convenient1 the pistachios may be omitted1 but adding more almonds in proportion4 ,the sugar may be flavoured with lemon vanilla or candied orange-flowers4 ,no4 #acbf4 ,croque en bouche4 ,make some paste as directed for pte choux 7,no4 #aaid71 not1 however1 using so much butter1 and adding a little more flour1 drying it well in the stewpan1 and adding sufficient eggs to make it of the same consistency as there directed1 flavouring with sugar upon which you have rubbed the rind of a lemon1 form about a hundred and fifty small balls the size of marbles1 upon two baking-sheets1 egg them over and bake very dry in a moderate oven of a light gold colour1 then have some sugar boiled to the seventh degree 7,no4 #acgi71 oil a large ,savoy-cake mould lightly1 place one of the petits choux upon a trussing-needle1 dip it in the sugar1 fix it at the bottom in the centre of your mould1 then dip in the remainder one after the other1 placing them round the interior of the mould1 one adhering to the other until the mould is filled up1 7to facilitate the building of them have your sugar in two different sugar-pans1 being careful that it does not grain1 for if the sugar is not quite clear and crisp it would stick to the mould1 and your croque en bouche tumble to pieces17 when quite cold try gently with both hands to move it1 just enough to detach it1 turn it out carefully upon a napkin1 and serve with whipped cream flavoured with vanilla sugar under it4 ,the above when well made makes a pretty remove1 but scarcely fit to eat1 it being a mass of sugar without any relief to the palate4 ,although not a great admirer of nougat1 the almonds certainly form a relief2 a croque en bouche of oranges or any other fruit is a little more commendable1 but is very difficult to succeed with1 and do not in reality repay in quality the trouble they give2 such dishes1 in my opinion1 being fit only for children who are fond of sugar-plums4 ,no4 #acbg4 ,meringue ,pagodatique la ,chinoise4 ,have ready prepared a meringue mixture of fifteen eggs 7,no4 #abah71 with which make six rings upon paper1 7laying them out with a paper cornet or funnel1 in the bottom of which you have cut a hole of the circumference of a shilling17 the three largest to be eight inches in diameter1 the next one six and a half inches1 the next five1 and the smallest three and a half inches in diameter1 and the whole of them an inch in thickness1 have some of the preparation in a small paper cornet with a hole at the bottom of the size of a pea1 with which ornament the rings1 laying small fillets of it over them1 then with the large paper cornet lay out four other pieces of an octagonal form1 7to imitate the top of a ,chinese pagoda1 which may easily be accomplished if the mixture is firm1 as it may then be laid out into any shape desired17 leaving a ring in the centre1 making the largest rather larger than the largest ring1 diminishing the size in proportion to the other rings1 and piping them according to fancy with the smaller paper cornet with which also form sixteen little bells by pressing an upright dot from it upon paper1 and pulling the cornet up quickly1 making the four largest half an inch in height and a quarter of an inch in width1 and making each four a size smaller in proportion2 bake the whole of the preparations 7first sifting sugar over them7 upon boards in a very slow oven1 scarcely allowing them to obtain any colour2 when baked and crisp place them in a hot closet until perfectly dry1 when take them out1 wet the back of the papers lightly with a paste-brush and carefully detach the meringues from them1 which again put into the hot closet until quite crisp1 then fix the bells1 the largest upon the largest octagonal piece at the corners1 and the smaller upon the smaller pieces1 by running a needle with a piece of white silk through them1 and fastening them with a little boiled sugar or isinglass when upon the point of setting2 when ready to serve place the three largest rings upon your dish1 filling the middle with some whipped cream flavoured with vanilla sugar 7,no4 #acgg71 then the largest octagonal piece1 which also fill with cream1 then the next sized ring1 and so on until you have built the whole up1 finishing with the smallest octagonal at the top1 you have also made and baked a pointed meringue of the shape of half a lemon1 to fit into the hole at the top1 having it decorated to correspond1 which place upon the top and serve immediately1 or it would become damp1 and eat toughish instead of crisp4 ,no4 #acbh4 ,meringue la ,parisienne4 ,prepare a meringue mixture of ten whites of eggs1 with which make ten large rings1 each about eight inches in diameter1 and half an inch in thickness1 laying them out upon paper2 pipe them in stripes with the paper cornet1 and sift sugar over1 let them remain ten minutes1 then shake off the superfluous sugar1 lay them upon boards1 and place them in a slow oven to bake2 when of a light brown colour and quite set1 put them into a hot closet to dry1 then wet the back of the papers lightly with a paste-brush1 from which carefully detach the rings1 place them again in the hot closet to dry1 and when ready to serve pipe them with bright red currant jelly between the stripes of meringue1 dish them one upon the other1 filling them with whipped cream1 and serve as quickly as possible afterwards1 with a few strawberries upon the top4 ,a meringue mixture may also be formed into various other shapes1 according to fancy4 ,no4 #acbi4 ,nesselrode ,pudding4 ,blanch four dozen chestnuts in boiling water1 skin and place them in the screen1 when dry take them out1 and when cold put them into a mortar with one pound of sugar1 and half a stick of vanilla1 pound the whole well together1 and sift it through a fine wire sieve1 put it into a stewpan with the yolks of twelve eggs1 beat them well together2 in another stewpan have a quart of milk1 when boiling pour it over the other ingredients1 mixing well1 and stir over a sharp fire until it begins to thicken and adheres to the back of the spoon1 when lay a tammie upon a large dish1 pour the mixture in and rub it through with two wooden spoons2 when cold place it in a freezing-pot and freeze as directed 7,no4 #acha71 when frozen have a large high ice-mould1 which closes hermetically1 have also two ounces of currants1 and two ounces of ,smyrna raisins1 soaked in four glasses of maresquino from the previous day1 with four ounces of candied citron cut in dice1 put them into the freezing-pot with a pint of whipped cream and half the meringue preparation directed in 7,no4 #acah72 freeze the whole well together and fill your mould1 which bury in ice and salt until ready to serve1 when dip it into lukewarm water1 and turn it out upon your dish4 ,no4 #accj4 ,pouding de ,cabinet glac4 ,have ready prepared1 and rather stale1 a sponge-cake as directed 7,no4 #acfi71 which cut into slices half an inch in thickness1 and rather smaller than the mould you intend making the pudding in1 soak them well with noyeau brandy1 then lay some preserved dry cherries at the bottom of the mould1 with a few whole ratafias1 lay one of the slices over1 then more cherries and ratafias1 proceeding thus until the mould is three parts full2 then have ready a quart of the custard1 as prepared for crme au maresquin 7,no4 #abea71 omitting half the quantity of isinglass1 pour it lukewarm into your mould1 which close hermetically and bury in ice and salt1 where let it remain at least two hours2 when ready to serve dip it in lukewarm water1 and turn it out upon your dish2 you have made about half a pint of custard1 which keep upon ice1 pour over the pudding when ready to serve1 and sprinkle a few chopped pistachios over4 ,no4 #acca4 ,glace ,meringue au four4 ,make a pineapple cream ice as directed 7,no4 #achd71 and when well frozen have ready a plain oval ice-mould1 place the cream in it1 filling it quite tight1 close and bury it in ice and salt until five minutes before ready to serve1 then dip it into lukewarm water1 and turn it out upon your dish1 which bury up to the rim in ice and salt upon a baking-sheet1 have ready a preparation of meringue as directed for petits biscuits glacs1 7,no4 #acah71 with which cover it over1 place it in a warm oven a minute1 just setting the meringue1 which will blister and brown slightly1 and serve immediately4 ,no4 #accb4 ,plombire4 ,blanch and skin a quarter of a pound of sweet almonds1 with six or eight bitter ones1 when dry and cold place them in a mortar with three quarters of a pound of sugar1 and ten or twelve leaves of candied orange-flowers1 pound well1 sift through a wire sieve1 and place it in a stewpan with the yolks of nine eggs1 beat them well together1 then in another stewpan have boiling a pint and a half of milk1 which pour over the other ingredients by degrees1 keeping it stirred1 place it upon the fire1 stirring until it thickens and adheres to the back of the spoon1 rub it through a tammie1 add two glasses of noyeau2 when cold put it into your freezing-pot to freeze 7see ,no4 #acha71 and when half frozen add a pint and a half of whipped cream1 when quite frozen fill a mould1 and serve as for the ,nesselrode pudding4 ,no4 #accc4 ,plombires ,mousseuses l',orange4 ,prepare about three parts of the quantity of plombire ice as directed in the last1 to which1 when half frozen1 add a pint and a half of whipped orange jelly 7,no4 #abcf7 just upon the point of setting1 beat the whole well together with the spatula1 working it until well frozen2 have a dozen and a half of oranges1 peeled1 quartered1 and passed in sugar as directed for vol-au-vent 7,no4 #aadg71 and place them in a basin upon ice2 when ready to serve make a border of patisserie d'amande 7,no4 #aahc7 upon your dish1 in the centre of which put a little of the plombire1 then a layer of oranges1 then plombire and oranges again1 proceeding thus and finishing in pyramid2 garnish round with a little of the orange jelly 7clear71 chopped and in croutons1 and serve4 ,no4 #accd4 ,gateaux de ,fruit la ,gele d',orange mousseuse4 ,make a chartreuse of fruit as directed 7,no4 #abfi7 in a large oval mould1 having a quantity of fruit left2 have also about a quart of orange jelly 7,no4 #abcf71 which place upon ice in a bowl1 whisking it until upon the point of setting1 when place a layer of it in the chartreuse1 then a layer of the fruit1 the jelly1 and so on until quite filled1 place it upon ice1 and when set and ready to serve dip in lukewarm water1 and turn it out upon your dish2 serve garnished round with orange jelly in the skins of the oranges 7,no4 #abcg71 cut in quarters after it has set4 ,no4 #acce4 ,gateau ,souffl l',essence de ,ponche4 ,break ten eggs1 put the whites in a copper bowl1 and the yolks in a basin1 with four tablespoonfuls of powdered sugar1 four of crushed ratafias1 two of potato flour1 a little salt1 and a quarter of an ounce of candied orange-flowers1 beat well together1 whip the whites1 which stir in lightly with the mixture2 well butter and bread-crumb the interior of an oval plain mould1 butter also and bread-crumb a band of paper three inches broad1 which tie round at the top of the mould1 pour in the mixture1 and half an hour before ready to serve stand it in a moderate oven 7it will take about the above time to bake71 when done turn it out upon your dish2 have ready a custard of three yolks of eggs1 made as for crme au maresquin 7,no4 #abea71 to which you have added two glasses of essence of punch1 pour round the gateau and serve4 ,the above mixture may be baked in twelve small moulds and dressed in pyramid1 but then they would require more sauce4 ,,of ,,large ,,souffles ,,for ,,removes4 ,souffls when well-made are excellent removes for the winter season1 but ,i generally strive to avoid them in the summer1 as they are not1 in my opinion1 at all suitable for that season of the year1 for which reason ,i have introduced the new souffl glac1 which1 by pleasing the eye1 and being more refreshing to the palate1 cannot fail to give general satisfaction4 ,no4 #accf4 ,souffl la ,vanille4 ,prepare a crust or croustade of pte fine 7,no4 #aacf71 or water paste1 by lining a raised pie-mould with it1 filling with bread-crumbs1 and finishing the edges as for a raised pie2 bake it 7of a very light brown colour7 about an hour in a moderate oven1 when done empty out all the bread-crumbs without taking it out of the mould1 then tie a band of buttered paper 7four inches wide7 round the top1 and put it by until wanted4 ,put half a pound of butter in a stewpan1 with which mix three quarters of a pound of flour without melting it1 in another stewpan have rather more than a quart of milk1 into which1 when boiling1 put two sticks of vanilla1 place a cover upon the stewpan and let it remain until half cold1 then take out the vanilla1 and pour the milk upon the butter and flour1 stir over a sharp fire1 boiling it five minutes1 then stir in quickly the yolks of ten eggs1 and sweeten with half a pound of sugar2 when cold1 and an hour and a quarter before you are ready to serve1 whip the whites of the ten eggs very stiff1 stir them in with the mixture lightly1 pour it into the croustade1 and bake about an hour in a moderate oven1 if going too fast1 and liable to be done before required1 open the oven door1 as it ought to be served the moment it is done2 when ready to serve take it from the oven1 detach the band of paper1 take it from the mould1 dress it upon a napkin on a dish1 and serve immediately4 ,these souffls may be baked in a silver souffl-case1 if preferred1 they will take considerable less time in baking1 but fall quicker after being taken from the oven2 any liqueur or spirits even may be introduced in souffls of this description if approved of4 ,no4 #accg4 ,souffl la ,fleur d',orange4 ,proceed exactly as in the last1 but infusing an ounce of candied orange-flowers in the milk instead of the vanilla4 ,no4 #acch4 ,souffl au ,caf vierge4 ,proceed as for the souffl la vanille1 omitting the vanilla1 and procuring two ounces of green coffee1 which place in a stewpan over a sharp fire1 keeping them moved until of a very light brown colour1 then throw them into the milk when boiling1 cover over until half cold1 and finish as before directed1 passing the milk through a sieve4 ,no4 #acci4 ,souffl la ,crme de ,riz ,is made by using ground rice instead of the common flour1 finishing the same1 and using any of the flavours directed in the three last4 ,no4 #acdj4 ,souffl au ,citron4 ,proceed as directed for souffl la vanille1 but infusing the rind of two lemons1 free from pith1 in the milk instead of the vanilla4 ,no4 #acda4 ,souffl au ,macaroni4 ,have half a pound of macaroni blanched as directed 7,no4 #acj71 lay it upon a cloth to drain1 and cut it into small pieces1 the eighth of an inch in thickness2 make half the preparation as directed for souffl la vanille1 but using an infusion of an ounce of bitter almonds2 when it becomes thick over the fire stir in the macaroni1 and when again nearly boiling1 the yolks of ten eggs1 when cold whip the whites1 which add to the other ingredients1 and finish as where previously directed4 ,no4 #acdb4 ,souffl au ,tapioca4 ,put a half a pound of tapioca in a stewpan1 with three pints of milk and a quarter of a pound of fresh butter1 and when boiling add the rind of two lemons1 free from pith1 tied in a bunch1 boil until the tapioca is rather stiff and well done1 then take out the lemon and stir in the yolks of twelve eggs very quickly1 stir another minute over the fire to thicken a little1 and put by until cold2 when ready1 whip the whites of the eggs very stiff1 stir them lightly with the tapioca1 bake and serve as for the other description of souffls4 ,no4 #acdc4 ,souffl au ,rhum4 ,break the yolks of twelve eggs in a basin1 to which add half a pound of sifted sugar1 beat well with a wooden spoon until becoming quite thick and whitish2 when stir in two glasses of rum and an ounce of potato flour2 whisk the whites of the eggs very stiff1 mix them gently with the mixture1 put it upon the dish you intend serving it on1 shaping in pyramid with a knife2 and a quarter of an hour before serving place it in a moderate oven1 when done pour a little rum round1 which set on fire and serve immediately4 ,souffls au maresquin1 noyeau1 curaoa1 or whiskey1 are made precisely as the above1 omitting the rum1 adding two glasses of one or the other liqueurs instead1 and serving without the fire round it4 ,no4 #acdd4 ,omelette ,souffle4 ,proceed as described in the last1 but omitting the rum or liqueurs1 and flavouring with three tablespoonfuls of orange-flower-water1 or rubbing the rind of a lemon upon the sugar previous to pounding and mixing 7or vanilla sugar1 ,no4 #acgg1 might be used72 place the souffl upon the dish1 bake a quarter of an hour1 and serve4 ,these kinds of souffls are much more simple in their fabrication than the others1 and much quicker done2 their greatest difficulty is the whipping of the eggs1 which must be very stiff2 a little practice would1 however1 soon enable you to manage them2 the best method is to put them into a copper bowl with a pinch of salt1 and commence whipping very slowly1 then quicker and quicker by degrees1 until they adhere like feathers to the whisk4 ,these souffls may likewise be baked in a silver souffl-dish1 by tying a band of buttered paper round to bake it1 which detach at the time of serving4 ,no4 #acde4 ,omelette ,souffle l',antiquaire4 ,though the last-mentioned article has received the name of omelette souffle1 it has no particular right to the name2 for as there is no making an omelette without eggs1 so is there no making an omelette souffle without an omelette-pan2 ,i do not1 therefore1 intend entirely to forsake the old-fashioned method4 ,the mixture is prepared precisely as the last1 but the appearance and flavour are very different1 being produced by the different method of cooking them2 put an ounce of butter into a very clean omelette-pan over the fire1 when melted1 pour in half the preparation1 place it over a very brisk fire a few seconds1 then twist it round in the pan1 which give a jerk1 tossing the omelette half way over1 stand it over the fire again1 give the pan another jerk1 tossing the omelette again over1 and turn it out upon your dish1 set it in the oven and proceed the same with the remainder of the preparation1 which when done turn over upon the other1 leave it in the oven about a quarter of an hour1 sprinkle sugar over1 salamander and serve very quickly4 ,the butter the souffl is fried in gives it a superior flavour to the last4 ,no4 #acdf4 ,omelette ,souffle la ,crme4 ,proceed as in the last1 deducting two of the whites of eggs1 and adding a gill of whipped cream1 fry and serve as above4 ,no4 #acdg4 ,souffl au ,gingembre4 ,this is a very excellent remove for a party of gentlemen1 make a preparation as for souffl la vanille 7,no4 #accf71 adding a little syrup1 mixing a quarter of a pound of fresh preserved ginger with it1 cut into thin slices1 add two more whites of eggs to the preparation1 which bake in a croustade as directed where above referred to4 ,no4 #acdh4 ,souffl au ,cerises4 ,prepare a souffl mixture as before1 giving it the flavour of orange-flowers2 when the whites of eggs are well mixed1 add a pound of cherries prepared thus3 procure them not too ripe1 take out the stones1 and put them into a sugar-pan with half a pound of sugar1 stew them until surrounded with a thickish syrup1 then turn them out upon a sieve to dry1 stir them into the souffl lightly1 pour in your croustade1 and bake it a short time longer1 as the cherries will prevent the souffl rising so quickly4 ,no4 #acdi4 ,souffl au jus d',orange et au ,zeste pralin4 ,prepare a souffl mixture as before1 but when you pour in the milk add likewise the juice and pulp of eight oranges1 having previously rubbed the rind of one of them upon two ounces of sugar1 pound it fine1 place it in the hot closet to dry1 and add it as extra sugar to the souffl1 bake and serve as before2 a gill of milk less must be used in the above on account of the orange-juice1 it would otherwise be too moist4 ,no4 #acej4 ,biscuits ,souffls la ,crme4 ,put the yolks of ten eggs in a basin1 and the whites in a copper bowl1 add half a pound of sugar1 upon which you have rubbed the rind of a lemon previous to pounding1 beat it well with the yolks of the eggs1 then add half a pint of cream well whipped and ten ounces of flour2 stir all together lightly1 whip the whites of the eggs very stiff1 and stir them into the preparation2 have ready a dozen and a half of small paper cases1 fill each one three parts full1 and fifteen minutes before serving place them in a moderate oven2 when done shake sugar over1 dress in pyramid upon a napkin1 and serve4 ,no4 #acea4 ,fondue au ,parmesan et ,gruyre4 ,put half a pound of butter and three quarters of a pound of flour in a stewpan1 mix them well together 7without melting the butter7 with a wooden spoon1 then add rather more than a quart of boiling milk1 stir over the fire1 boil twenty minutes1 then add the yolks of ten eggs 7stir in well71 a pound of grated ,parmesan1 and half a pound of grated ,gruyre cheese2 season with half a teaspoonful of salt1 a quarter do4 of pepper1 and half a saltspoonful of cayenne2 if too thick add two or three whole eggs to give it the consistency of a souffl1 whip the ten whites of egg firm1 stir them gently into the mixture1 have ready a croustade prepared as for the souffl 7,no4 #accf71 pour in the above mixture1 and bake it in a moderate oven2 it will require half an hour longer than the souffl2 dish and serve the same4 ,no4 #aceb4 ,fondue la ,napolitaine4 ,prepare three fourths of the mixture as in the last1 but previous to adding the whites of eggs stir in a quarter of a pound of good macaroni blanched as directed 7,no4 #acj7 and cut into pieces an inch in length2 add the whites1 bake1 and serve as before4 ,no4 #acec4 ,petites ,fondues au ,pte d',italie4 ,blanch a quarter of a pound of any description of ,italian paste in boiling water a few minutes1 strain it upon a silk sieve until a little dry1 put an ounce of butter and a spoonful of flour1 mix well together1 then add half a pint of boiling milk2 stir over the fire until thickish1 add your paste1 stir it a few minutes longer over the fire1 then add a quarter of a pound of ,stilton cheese in small lumps1 and a quarter of a pound of grated ,parmesan2 season with a little pepper1 salt1 and cayenne1 add six yolks of eggs1 stir it another minute until the eggs are partially set1 and when cold whip the whites very stiff2 mix them well in1 fill small paper cases with it1 bake a quarter of an hour in a moderate oven1 and serve very hot4 ,no4 #aced4 ,fondue 7simple method74 ,put two ounces of ,gruyre and two ounces of ,parmesan cheese 7grated7 into a basin1 with a little salt1 pepper1 and cayenne1 add the yolks of six eggs1 with half a pound of butter melted 7mix well71 whip the whites of the six eggs1 stir gently into the other ingredients1 fill small paper cases with it1 bake about a quarter of an hour in a moderate oven1 dress upon a napkin1 and serve very hot4 ,no4 #acee4 ,petites ,fondues 7en caisse7 au ,stilton4 ,put six ounces of butter and half a pound of flour in a stewpan1 rub well together with a wooden spoon1 then add a quart of warm milk1 stir over the fire a quarter of an hour1 then add the yolks of eight eggs1 three quarters of a pound of grated ,parmesan1 and half a pound of ,stilton cheese in small dice1 season rather highly with pepper1 salt1 and cayenne1 add the white of the eggs whipped very stiff1 which stir in lightly2 have a dozen and a half of small paper cases1 fill each one three parts full1 place them in a moderate oven1 bake about twenty minutes2 when done dress them upon a napkin on your dish1 and serve very hot4 ,no4 #acef4 ,ramequins4 ,put a gill of water in a stewpan1 to which add two ounces of ,gruyre and the same quantity of ,parmesan cheese 7grated71 two ounces of butter1 a little cayenne pepper1 and salt if required1 set it upon the fire1 and when boiling stir in two or three spoonfuls of flour2 keep stirring over the fire until the paste becomes dryish and the bottom of the stewpan quite white1 then add three or four eggs by degrees1 until forming a paste like pte choux 7,no4 #aaid71 butter a baking-sheet well1 and lay the paste out in pieces upon it with a tablespoon1 making them long1 and half the size of the bowl of the spoon2 egg over1 and lay a small piece of ,gruyre cheese upon each1 put them into the oven about twenty minutes before they are required2 bake them a little crisp1 and serve very hot1 dressed in pyramid upon a napkin4 ,no4 #aceg4 ,petits ,ramequins au feuilletage4 ,make half a pound of paste 7,no4 #aacb71 which roll very thin1 have ready some grated ,parmesan and ,gruyre cheese mixed1 throw half a handful over the paste1 which fold in three1 roll it out to the same thickness again1 cover again with cheese1 proceeding thus until you have used the whole of the cheese 7half a pound71 then cut them into any shapes you like with pastry cutters1 set on a wet baking-sheet1 egg them over1 bake a nice colour in a moderate oven1 dress in pyramid upon a napkin on a dish1 and serve very hot4 ,no4 #aceh4 ,diablotins au ,gruyre4 ,put a gill of milk in a stewpan with two ounces of butter1 when boiling stir in two spoonfuls of flour1 keep stirring over the fire until the bottom of the stewpan is dry1 then add four eggs by degrees1 half a pound of ,gruyre1 and half a pound of grated ,parmesan cheese2 mix well in1 season with pepper1 salt1 and cayenne rather highly1 mould the paste into little balls with the forefinger against the side of the stewpan containing it1 drop them into very hot lard2 fry of a nice light brown1 dress in pyramid upon a napkin1 and serve very hot4 ,no4 #acei4 ,croquettes de ,macaroni au ,fromage4 ,put two quarts of water1 with a little salt and a small piece of butter into a stewpan1 and when boiling add half a pound of macaroni1 which boil until tender1 drain it upon a sieve1 and when cold cut it into pieces a quarter of an inch in length1 put them into a stewpan with half a pint of bchamel sauce1 a little cayenne pepper1 salt1 and grated nutmeg2 let simmer a few minutes until rather thick1 stirring it gently occasionally1 then add half a pound of grated ,parmesan and ,gruyre cheese 7or good common cheese may be used71 turn gently a few minutes longer over the fire1 take it off1 stir in the yolks of four eggs quickly1 stir another minute over the fire to set the eggs1 and pour out upon a dish until quite cold1 then form it into olive-shaped pieces1 rather larger than walnuts1 or into pieces of the shape of pears1 or into croquettes two inches long1 the thickness of your finger2 have three eggs well beaten upon a plate1 into which dip them1 roll them over1 then throw them into a dish of bread-crumbs1 pat them gently with your knife1 dip again into eggs and bread-crumbs1 place them in a wire basket1 and fry in very hot lard2 dress them in pyramid upon a napkin1 and serve very hot4 ,if the preparation is well prepared1 once bread-crumbing would be sufficient4 ,macaroni l',italienne4 ,boil half a pound of macaroni as above1 when done lay it on a sieve to dry for one minute1 put it in a pan with four spoonfuls of white sauce1 add half a teaspoonful of salt1 a quarter ditto of pepper1 a little cayenne2 toss the macaroni over the fire2 when boiling1 add two ounces each of grated ,parmesan and ,gruyre cheese1 toss round and round until well mixed1 then serve with a gill of very strong gravy around it4 ,macaroni au ,gratin4 ,proceed the same as above1 but after you have put the macaroni on the dish1 omit the gravy1 and cover it slightly with bread-crumbs1 and about the same quantity of ,parmesan cheese1 grated1 a little butter over1 and then put in a hot oven for a quarter of an hour1 if not hot enough1 pass the salamander over it to give it a nice brownish colour1 and serve very hot4 ,macaroni la ,napolitaine4 ,boil half a pound of the best quality of macaroni for half an hour 7as at ,no4 #acfi71 when tender1 lay one quarter of it on the dish you intend to serve1 have ready two ounces of grated ,parmesan1 which you divide into four parts1 to lay over each layer of macaroni1 then put over it two tablespoonfuls of strong gravy1 made of half glaze and consomm2 put the dish in the oven for ten minutes1 and serve very hot4 ,the real ,italian method 7called l',estoufade74 ,boil and proceed as before1 but make the gravy as follows1 and use it instead of the preceding3--,take two pounds of rump of beef1 larded through1 put in a small stewpan with one quarter of a pound of butter1 fry gently for one hour1 turning almost continually1 when forming a glaze add a pint of broth1 let simmer another hour very gently indeed1 take the fat off1 and use that gravy instead of that above described2 a little tomato sauce may be introduced if handy2 serve the beef at the same time in a separate dish4 ,,appendix4 ,no4 #acfj4 ,aspic1 ,or ,savoury ,jelly1 extracted from the succulence of meat1 when well made1 is very inviting at any season of the year1 especially in the summer1 besides being the principal ornament and garniture of those savoury dishes which relieve the monotony of the second course4 ,the tediousness and expense of its preparation in the old-fashioned manner has often been the cause of its being omitted1 which has also prevented gourmets from partaking of the second course1 but where well served1 its delightful flavour will restore1 cleanse1 and invigorate the palate1 causing each guest to partake more freely of the savoury dishes1 which will afford a zest to the delicate ,lafitte or ,chteau ,margot1 which flows so generously in the glasses of true epicures4 ,by following closely my new receipt1 ,i venture to say that any cook1 with a little experience1 will produce an aspic fit for the table of a crowned head4 ,take two large knuckles of veal1 which cut in large dice1 having about six pounds of meat1 well butter the bottom of a middling-sized stewpan1 put in the meat1 with one pound of lean ham and two calf's feet1 cut up1 breaking the bones1 add half a gill of water1 and place the stewpan over a sharp fire1 stirring the meat round occasionally until the bottom of the stewpan is covered with a whitish glaze1 then fill it up with five quarts of water1 add three onions1 one small carrot1 one turnip1 half a head of celery1 six peppercorns1 one clove1 half a blade of mace1 a teaspoonful of salt1 and a bunch of parsley1 with which you have mixed two bay-leaves and a few sprigs of thyme1 also two apples1 peeled and cut in quarters2 when boiling place it at the corner of the stove1 let simmer gently for three hours1 skimming off every particle of fat1 or it would interfere with the clarification2 it should be reduced to about a half1 pass it through a fine cloth into a basin1 place a little in a mould upon ice to ascertain if sufficiently firm1 if too firm add a little light broth1 but if1 on the contrary1 too weak1 reduce it until you have obtained the consistency of strong calf's-foot jelly1 place the remainder in a stewpan upon the fire1 taste if to your palate2 have the whites of six eggs in a basin1 with the shells1 whisk them half a minute1 add a gill of water or broth1 two spoonfuls of tarragon vinegar1 and a little salt1 beat all together1 have the stock boiling upon the fire1 whisk round1 pour in the eggs at once1 and keep whisking a few minutes2 set the stewpan at the corner with the lid on1 upon which place some live charcoal1 and let it remain five minutes1 have a fine napkin1 which tie in a square upon the top of your jelly-stand1 through which pass it into a basin1 pouring the first that runs through again into the napkin1 when passed and set it is ready for use where directed4 ,should you require the aspic to partake of the flavour of fowl1 twenty minutes before passing the stock1 thrust a fowl just roasted into it1 leaving it but a very short time4 ,the same remark also applies to game of any description1 should you require the aspic of such a flavour4 ,to obtain aspic of a fine gold colour1 let your stock draw down to a pale yellowish glaze before filling it up1 or add a spoonful of brown gravy 7,no4 #ace72 three very distinct colours may likewise be made of aspic1 without introducing the colour-box of some celebrated artists1 that is1 leaving the one nearly white1 the other a gold colour1 as above mentioned1 and the other quite a dark brown1 adding more brown gravy and reducing it a little1 clarifying it separately1 and colouring before the clarification2 place it in three separate saut-pans or flat moulds1 which place upon ice1 when set1 ornament your dishes tastefully1 it will produce an excellent effect1 especially in a large supper4 ,should you not succeed in clarifying it the first time1 the operation must be again performed4 ,no4 #acfa4 ,mayonnaise la gele4 ,put a quarter of a pint of melted aspic upon ice in a stewpan1 which keep whisking until becoming a white froth1 then add half a pint of salad-oil and six spoonfuls of tarragon vinegar1 by degrees1 first oil1 and then vinegar1 continually whisking until it forms a white smooth sauce1 to all appearance like a cream2 season with half a teaspoonful of salt1 a quarter ditto of pepper1 and a little sugar1 whisk it a little more1 and it is ready to serve2 it is usually dressed pyramidically over the article it is served with4 ,the advantage of this sauce 7which is more delicate than any other7 is1 that you may dress it to any height you like1 and it will remain so for a long time2 if the temperature is not too hot it will remain hours without melting or appearing greasy4 ,no4 #acfb4 ,mayonnaise la gele aux fines herbes4 ,proceed precisely as in the last1 but adding half a spoonful of fresh chopped parsley1 half a one of finely chopped eschalots1 and one of finely chopped fresh tarragon and chervil4 ,no4 #acfc4 ,mayonnaise la gele en ,ravigote verte4 ,well pound two good handfuls of spinach in a mortar1 and put it into a thick cloth over a dish1 twist up the cloth as tight as possible1 until you have extracted all the liquor1 which put into a stewpan1 and place over the fire1 the moment it boils it will curdle1 when pour it upon the back of a silk sieve1 when cold take a spoonful of the green from off the sieve1 which put into a basin with a good spoonful of chopped tarragon2 have ready a good mayonnaise la gele 7,no4 #acfa71 which put into the basin1 mixing the whole lightly1 but well together2 it will be of a fine pistachio green colour1 and is then ready for use where required4 ,to make it red1 use the spawn of lobster and omit the spinach4 ,it requires to be extremely well seasoned4 ,no4 #acfd4 ,mayonnaise ordinaire4 ,put the yolks of two fresh eggs in a basin1 with the yolk of one hard-boiled one1 rub through a hair sieve1 add two saltspoonfuls of salt1 and one of white pepper1 stir round with the right hand with a wooden spoon1 holding a bottle of salad-oil in the left1 dropping it in by degrees1 continually stirring1 when becoming a little thickish1 add a couple of spoonfuls of common vinegar1 by degrees1 still keeping it stirred1 then more oil1 proceeding thus until you have used a pint of oil and four or five spoonfuls of vinegar1 having1 by constantly working it1 formed a stiffish cream-looking sauce1 perfectly smooth2 this sauce being used for salads1 requires to be rather highly seasoned1 as it affords the seasoning for salad1 volaille1 c42 mayonnaise aux fines herbes1 ditto en ravigote verte1 are made as above1 adding the herbs1 or herbs and spinach as in the two preceding4 ,should the sauce curdle in making1 the operation must be again commenced1 putting the yolk of an egg in a basin1 stirring in carefully a little oil and vinegar1 and when forming a smoothish paste1 stir in the curdled sauce by degrees until the whole has become very smooth4 ,always choose a cool place to make it in4 ,no4 #acfe4 ,mayonnaise la ,provenale4 ,prepare a sauce as described in the last1 quite plain1 bruise half a clove of a garlic to a pure1 which add to the sauce with twelve chopped olives1 two of chopped gherkins1 two of capers1 and the fillets of a small anchovy cut in fine strips2 this sauce may be used for any description of salad4 ,there are many persons who1 ,i am aware1 have a great dislike to garlic1 but as there are a great many also very fond of it1 ,i have here given it as a bonne bouche4 ,no4 #acff4 ,montpellier ,butter4 ,boil six eggs quite hard1 when cold take out the yolks1 which put into a mortar with four anchovies well washed1 two spoonfuls of capers1 six gherkins1 a little salt and pepper1 a spoonful of tarragon and chervil1 and one of parsley1 pound all well together 7adding the yolk of a raw egg7 until it forms a stiffish paste2 then add by degrees a pint of oil 7keep mixing with the pestle71 moistening occasionally with vinegar1 add a spoonful of the colouring from spinach prepared as 7,no4 #acfc71 to give it a nice colour1 rub it through a hair sieve into a basin1 put it upon the ice1 and when firm it is ready to use where directed2 a quarter of the above only may be prepared if no more is required4 ,no4 #acfg4 ,forcemeat for raised pies4 ,take three pounds of lean veal from the leg1 which cut into very small dice1 with one pound of fat bacon1 put the whole into a middling-sized stewpan1 with a quarter of a pound of butter1 two bay-leaves1 two sprigs of thyme1 six of parsley1 one blade of mace1 twelve peppercorns1 half an ounce of pepper1 and the same of salt1 pass it over a sharp fire until the bottom of the stewpan is covered with a white glaze1 stirring the whole time2 then turn it upon a dish1 and when cold chop it very fine1 taking out the mace and peppercorns1 put it in a mortar and pound it well2 add two pounds of sausage-meat1 pound and mix the whole well together1 then add six eggs and a little cold white sauce1 when well mixed it is ready for use where directed4 ,no4 #acfh4 ,forcemeat of ,liver for game pies4 ,procure a very nice calf's liver1 which lay in water a short time to disgorge1 then cut it up in small dice1 with a pound of lean veal and one of fat bacon1 put the whole in a stewpan with a quarter of a pound of butter1 an ounce of pepper1 the same of salt1 rather less than a quarter of an ounce of mixed spice1 two bay-leaves1 and a little thyme and parsley1 pass ten minutes over a sharp fire1 keeping it stirred2 then lay it upon a dish until cold1 when put it into a mortar and pound well1 when fine add one pound of pork sausage-meat1 with six eggs and a little brown sauce1 mix the whole well together1 rub it through a wire sieve with a wooden spoon1 and use where directed4 ,no4 #acfi4 ,sponge-cake4 ,put one pound of powdered sugar in a good-sized bowl1 which stand in a bain marie of hot water2 sift one pound of flour upon a sheet of paper1 then break twelve eggs into the bowl with the sugar1 which whisk rather quickly until they become a little warm and rather thickish1 when take the bowl from the bain marie1 and continue whisking until nearly or quite cold1 when add the chopped rind of a lemon and the flour1 which mix lightly with a wooden spoon2 have ready your mould or baking-dish lightly buttered1 into which you have put a little flour1 knocking out all that does not adhere to the butter1 pour in the mixture and place it one hour in a moderate oven1 it may require longer or not so long1 but that will depend entirely upon the compass you have it in2 if done it will feel firm to the touch1 but the surest method is to run a thin wooden skewer into the centre1 if it comes out clean the cake is done1 but if not some of the mixture would adhere to it2 care should be taken not to disturb it until quite set1 or it would sink in the centre1 and never properly bake2 when done turn it out upon a sieve to cool4 ,as the above is for cutting1 and many of my new removes are made from it1 it had better be overdone than not done enough4 ,no4 #acgj4 ,savoy ,cake in mould4 ,have ready a large high mould lightly buttered1 7with a soft brush1 and clarified butter17 turn the mould up to drain1 and when the butter is quite set throw some finely sifted sugar into it2 move the mould round until the sugar has adhered to every part1 after which turn out the superfluous sugar1 tie a band of buttered paper round at the top1 and place it in a cool place until the mixture is ready4 ,place the yolks of fourteen eggs in a basin with one pound of sugar 7upon which you have rubbed the rind of two lemons previous to pounding71 beat well together with a wooden spoon until nearly white1 then whip the whites of the eggs very stiff1 add them to the yolks and sugar1 with six ounces of flour and six ounces of potato-flour1 mix the whole lightly1 but well together1 and fill the mould rather more than three parts full1 place it in a very moderate oven one hour1 keeping the oven door shut2 then try when done as directed in the last1 if done take off the paper and turn it out upon a sieve until quite cold4 ,the above mixture being more delicate than the last1 would not do so well for removes1 but may be used for that purpose by being made three or four days before it is required4 ,no4 #acga4 ,savoy ,biscuits4 ,have the weight of nine eggs of sugar in a bowl1 which put into a bain marie of hot water1 weigh the same weight of flour1 which sift through a wire sieve upon paper1 break the eggs into a bowl1 and proceed as directed for sponge-cake2 then with a paper funnel or bag1 with a tin pipe made for that purpose1 lay it out upon papers into biscuits three inches in length1 and the thickness of your little finger1 sift sugar over1 shaking off all that does not adhere to them2 place them upon baking-sheets and bake in rather a warm oven of a brownish yellow colour1 when done and cold detach them from the paper by wetting it at the back1 place them a short time to dry1 and they are ready for use for charlotte russe1 or wherever directed4 ,no4 #acgb4 ,to clarify ,isinglass4 ,put a quarter of a pound of isinglass in a small stewpan1 just cover it with a little clear spring water1 and add a piece of lump sugar the size of a walnut1 place it upon the fire1 shaking the stewpan round occasionally to prevent its sticking to the bottom2 when upon the point of simmering add the juice of half a lemon1 let simmer about a quarter of an hour1 skim and pass it through a fine cloth2 if the isinglass is good it will be as clear as crystal1 but if it should be a little clouded 7which it might be1 and yet the isinglass tolerably good7 clarify it again thus3 pour it into a larger stewpan adding half a gill of water1 place it upon the fire1 and when on the point of boiling have the white of an egg in a basin1 whip well with half a gill of water1 pour it into the isinglass1 which keep whisking over the fire until boiling1 when place it at the corner of the stove1 and let reduce to its former consistency1 it will keep good some few days if kept in a cool place2 if required for crmes or bavaroises it will not require clarifying1 but merely dissolving as at first directed4 ,no4 #acgc4 ,glace ,royale or ,iceing4 ,have ready a pound of the best white sugar1 which pound well and sift through a silk sieve1 put it into a basin with the whites of three fresh eggs1 beat well together with a wooden spoon1 adding the juice of half a lemon1 keep beating well until it becomes very light and hangs in flakes from the spoon 7if it should be rather too stiff in mixing1 add a little more white of egg1 if1 on the contrary1 too soft1 a little more sugar71 it is then ready for use where required4 ,no4 #acgd4 ,chocolate ,iceing ,is made similar to the last1 but when finished have ready a piece of the common chocolate1 which melt in a stewpan over the fire1 keeping it stirred2 when quite melted stir some of it in with the iceing until you have obtained the colour required1 moistening the iceing with a little more white of egg1 and use where directed4 ,no4 #acge4 ,sugar in grains ,is made by pounding a quantity of sugar in a mortar1 and sifting off all the fine through a hair sieve1 then again what remains in the sieve put into a rather coarse wire sieve1 and that which passes through is what is meant by the above term4 ,no4 #acgf4 ,to colour sugar in grains4 ,prepare about half a pound of the sugar as in the last1 which put upon a baking-sheet2 have a spoonful of the essence of spinach prepared as 7,no4 #abdd71 which stir in with the sugar until every grain is stained1 when put them in a warmish place to dry1 but not too hot2 to colour them red1 use a little prepared cochineal or liquid carmine1 instead of the spinach1 and proceed exactly the same2 sugar may be made of other colours by the use of indigo1 rouge1 saffron1 c42 but not being partial to such a variety of colouring1 ,i have merely given the red and the green1 which1 with the white1 ,i consider to be sufficient for any of the purposes for which they are used4 ,no4 #acgg4 ,vanilla ,sugar4 ,chop a stick of well-frosted vanilla very small1 and put it into a mortar with half a pound of lump sugar1 pound the whole well together in a mortar1 sift through a hair sieve1 and put by in a bottle or jar1 corking it up tight1 and using where required4 ,no4 #acgh4 ,lemon ,sugar4 ,rub the rind of some fresh lemons upon a large piece of sugar1 and as it discolours the part upon which it is rubbed scrape it off with a knife2 when you have obtained a sufficient quantity1 dry a little in the screen1 and bottle for use where required4 ,orange sugar may be made in the same manner1 substituting very red oranges for the lemons4 ,no4 #acgi4 ,to clarify and boil ,sugar4 ,break three pounds of fine white sugar1 the hardest and closest grained is the best1 put it into a sugar-pan with three pints of clear spring water1 set over a sharp fire1 and when beginning to boil place it at the corner to simmer1 and squeeze in the juice of half a lemon1 skim well and reduce to two thirds1 it is then ready to use for jellies1 c4 ,if not able to obtain the best quality sugar it would be necessary to use white of eggs as an assistance in the clarification1 by putting the white of one egg in a basin and whipping it well with a pint of cold water1 add half of it to the sugar1 whipping it well in1 let simmer1 adding the remainder by degrees whilst simmering1 and passing it through a fine cloth into a basin4 ,the boiling of sugar is divided into seven different degrees1 which may be ascertained by the following directions3-- ,the first degree is known by dipping a copper skimmer into it whilst boiling1 turning it over two or three times1 if the sugar falls from it in sheets it has attained the first degree4 ,the second is known by boiling your sugar rather longer1 dipping your finger and thumb into cold water1 then your finger into the boiling sugar1 putting your finger and thumb together1 and again opening them1 it will form a kind of thread2 if it is too weak boil a little longer1 this is the most useful degree for fruit or water ices4 ,the third degree is attained by boiling it a little longer1 and trying it in the same manner1 upon the thread breaking1 should it form a kind of pearl1 it has attained the above degree2 the sugar in boiling would also be covered with a quantity of small bubbles resembling pearls4 ,the next degree is attained by boiling it still longer1 dip a skimmer into it1 turn1 take out and blow it hard1 when the sugar will form little bladders and float in the air1 this degree is called the souffl4 ,for the next degree boil still longer1 trying it in the same manner1 but blowing harder1 the bladders will be larger and adhere together1 forming feathers2 this degree is called la plume1 or the feather4 ,the next is called au petite case1 and is obtained by boiling the sugar a little longer1 to know this degree have a pint of cold water in a basin into which you have put a piece of ice1 dip you finger into it1 then into the boiling sugar1 and then into the water again1 take the piece which adheres to the finger and bite1 if rather crisp1 but sticking to the teeth1 it has attained that degree4 ,the seventh and last requires great attention1 to attain it boil rather longer1 dip your finger in as before1 if it cracks and does not at all adhere to the teeth in biting it is done1 take from the fire and it is ready for use for making any kind of sugar ornament4 ,when intended for such purposes1 however1 add a little tartaric acid when it arrives to the degree la plume1 and pour it into a smaller sugar-pan1 allowing it to reach the rims1 it will be then unable to burn round the sides as if in a larger pan2 if such a thing should1 however1 happen in a larger pan1 wipe the interior of the pan round with a sponge previously dipped in cold water1 or it would discolour the sugar4 ,ornaments of spun sugar ,i have a very great dislike to for a dinner1 but if required1 the sugar must be boiled to the last degree4 ,should the sugar grain it may be brought back by adding more water1 and when dissolved1 boiling over again2 in spinning sugar you must keep the bulk of it in a warm temperature1 having a little in a smaller pan for use1 which keep in a melted state by placing it in a bain marie of hot water or in a hot closet4 ,no4 #achj4 ,sucre fil4 ,having boiled your sugar to the seventh degree1 as in the last1 oil the handle of a wooden spoon1 tie two forks together1 the prongs turned outwards1 dip them lightly into the sugar1 take out and shake them to and fro1 the sugar running from them over the spoon forming fine silken threads1 proceeding thus until you have as much as you require1 take it from the spoon and form it with your hands into whatever may be directed for the garnishing of any dish1 not1 however1 too thick1 or it would look heavy4 ,an experienced hand would prefer doing it from the lip of the sugar-pan4 ,other kinds of ornaments from sugar are made in a similar manner by oiling a mould or shape and running fillets of the sugar from the lip of the pan over it as tastefully as possible1 but as ,i have not referred to it in this work ,i will not enter into its details4 ,no4 #acha4 ,vanilla ,cream ,ice4 ,put the yolks of twelve eggs in a stewpan1 with half a pound of sugar1 beat well together with a wooden spoon1 in another stewpan have a quart of milk and when boiling throw in two sticks of vanilla1 draw it from the fire1 place on the lid and let remain until partly cold1 pour it over the eggs and sugar in the other stewpan1 mix well1 and place it over the fire 7keeping it stirred7 until it thickens and adheres to the back of the spoon1 when pass it through a tammie into a basin1 let remain until cold1 then have ready a pewter freezing-pot in an ice-pail well surrounded with ice and salt2#ah put the above preparation into it1 place on the lid1 which must fit rather tightly1 and commence twisting the pot round sharply1 keeping it turned for about ten minutes1 when take off the lid and with your spatula clear the sides of the interior of the pot1 place the lid on again1 turn the pot ten minutes longer1 when again clear the sides and beat the whole well together until smooth1 it being then about half frozen1 then add four glasses of noyeau or maresquino and a pint and a half of cream well whipped1 beat the whole well together1 place the lid upon the top1 keep twisting it round a quarter of an hour1 clear well from the sides1 beat again well together1 proceeding thus until the whole is frozen into a stiff but smooth and mellow substance1 should you require to keep it sometime before serving1 pour the water which has run from the ice out of the pail and add fresh ice and salt2 when ready to serve work it up smoothly with your spatula4 ,no4 #achb4 ,coffee ,cream ,ice4 ,proceed exactly as in the last but omitting the noyeau or maresquino1 and making an infusion with coffee as directed 7,no4 #abec7 instead of vanilla4 ,no4 #achc4 ,chocolate ,cream ,ice4 ,is made similar to the vanilla cream ice1 but omitting the vanilla and liqueur1 in the room of which scrape a quarter of a pound of chocolate1 place it in a stewpan over the fire and keep stirring until melted1 then have ready boiling a quart of milk1 which mix with the chocolate by degrees1 finish with eggs and sugar1 and freeze as before4 ,no4 #achd4 ,pineapple ,cream ,ice4 ,procure a rather small pineapple1 take off the rind which reserve1 and cut the apple into pieces an inch in length and about the thickness of a quill1 place them in a sugar-pan1 with half a pound of sugar and half a pint of water1 set it upon the fire and reduce to a rather thickish syrup1 have ready a pint and a half of milk upon the fire1 into which when boiling throw the rind of the pineapple1 cover it over and let infuse ten minutes1 in another stewpan have the yolks of twelve eggs1 to which add the milk by degrees1 7previously straining it17 place over the fire1 keeping it stirred until adhering to the back of the spoon1 when pass it through a tammie into a basin1 add the syrup and pineapple1 and freeze it as in the last1 adding a pint and a half of whipped cream2 when half frozen use where directed4 ,no4 #ache4 ,lemon ,cream ,ice4 ,take the rind from six lemons as thin as possible and free from pith1 squeeze the juice of the lemons into a sugar-pan1 with half a pound of sugar and half a pint of water1 place it upon the fire and reduce until rather a thickish syrup1 have a pint and a half of milk upon the fire into which when boiling throw the rind of the lemons1 cover over and let remain until half cold1 in another stewpan have the yolks of twelve eggs1 7to which you have added an ounce of sugar71 with which mix the milk by degrees1 and stir over the fire till it adheres to the back of the spoon1 when stir in the syrup and pass it through a tammie2 when cold freeze as directed 7,no4 #acha7 adding a pint of whipped cream when half frozen4 ,no4 #achf4 ,orange ,cream ,ice4 ,proceed precisely as in the last1 but using the juice and rind of ten oranges instead of lemons as there directed4 ,no4 #achg4 ,apricot ,cream ,ice4 ,procure a dozen and a half of fine ripe apricots1 which cut in halves1 take out the stones1 which break1 extracting the kernels1 which blanch in very hot water and skin1 then put them with the apricots into a sugar-pan1 with half a pound of sugar and half a glassful of water1 let them boil until almost forming a marmalade1 when put them by in a basin1 have the yolks of twelve eggs in a stewpan1 with which mix by degrees a pint and a half of milk1 set over the fire1 keeping it stirred until thick enough to adhere to the back of the spoon1 when pass it through a tammie into a basin1 add the syrup and apricots1 and when cold three glasses of noyeau1 freeze as in 7,no4 #acha71 and when half frozen add a pint of good whipped cream4 ,no4 #achh4 ,strawberry ,cream ,ice4 ,procure about two pounds of fine ripe strawberries1 which pick and rub through a hair sieve with a wooden spoon1 obtaining all the juice and pulp of the strawberries1 with which mix half a pound of powdered sugar and put it by in a basin1 in a stewpan have the yolks of twelve eggs1 with which mix by degrees a pint and a half of milk1 stir over the fire until it becomes thickish1 adhering to the back of the spoon1 when pass it through a tammie1 and when cold add the juice from the strawberries and three glasses of maresquino1 freeze it as directed 7,no4 #acha71 adding a pint of whipped cream when half frozen and sufficiently prepared2 cochineal to give it a strawberry colour if approved of4 ,no4 #achi4 ,apple ,marmalade4 ,peel and cut thirty apples in slices1 taking out the cores1 and if for preserving to every pound of fruit put three quarters of a pound of broken sugar1 7but if for immediate use half a pound would be quite sufficient17 place the whole into a large preserving-pan1 with half a spoonful of powdered cinnamon and the rind of a lemon chopped very fine1 set the pan over a sharp fire1 stirring it occasionally until boiling1 when keep stirring until becoming rather thick1 it is then done2 if for immediate use a smaller quantity would be sufficient1 which put by in a basin until cold1 but if to keep any time put it in jars1 which cover over with paper1 and tie down until wanted4 ,no4 #acij4 ,apricot ,marmalade4 ,stone about eight pounds of ripe fleshy apricots1 break the stones1 and blanch and skin the kernels1 which with the apricots put into a preserving-pan1 add six pounds of sugar and place it over a sharp fire1 stirring occasionally until boiling1 when keep stirring until becoming rather thick1 take it off1 put it in jars1 and when cold tie paper over1 and put by until ready for use4 ,no4 #acia4 ,quince ,marmalade4 ,procure a sieve of fine ripe quinces1 which peel and cut in four1 taking out the cores1 place them in a large preserving-pan and cover with cold water2 set upon the fire1 and when boiling and tender to the touch1 place them in a large sieve to drain one hour1 pass them through a tammie1 then have ready a corresponding weight of sugar boiled to the sixth degree 7,no4 #acgi7 in the preserving-pan1 to which add the pure of quinces1 keep stirring over the fire till forming thin sheets1 drop a little upon the cover of a stewpan1 if it sets quickly take it from the fire1 put it in small jars1 and let remain a day until quite cold1 when tie them down1 and put by until wanted4 ,no4 #acib4 ,apricot ,marmalade 7transparent74 ,procure a quantity of very ripe apricots1 each of which cut into four or six pieces1 break the stones and blanch the kernels1 put the apricots in a preserving-pan with a small quantity of water1 boil them until quite tender1 when pass them through a sieve2 to every pound of fruit have three quarters of a pound of sugar 7in a preserving-pan7 boiled to the sixth degree 7,no4 #acgi71 add the apricots with their kernels1 and keep stirring over the fire until forming thin transparent sheets1 try when done as in the last1 and put away in pots4 ,the marmalade would be still more transparent if you were to peel the apricots first1 but then you would lose some of their delicious flavour4 ,no4 #acic4 ,cherry ,marmalade4 ,procure a sieve of bright ,kentish cherries1 pull out the stalks and stones1 and put the fruit in a preserving-pan1 place over the fire1 keeping it stirred until reduced to two thirds1 have in another preserving-pan1 to every pound of fruit1 half a pound of sugar boiled to the sixth degree 7,no4 #acgi71 into which pour the fruit when boiling hot1 let reduce1 keep stirring until you can just see the bottom of the pan1 when take it from the fire1 and fill your jars as before4 ,a plainer way is to take off the stalks and stone the fruit1 place them in a pan over a sharp fire1 and to every pound of fruit add nearly half a pound of sugar1 keep stirring until reduced as above1 and let it get partly cold in the pan before filling the jars4 ,no4 #acid4 ,strawberry ,marmalade4 ,pick twelve pounds of very red ripe strawberries1 which put into a preserving-pan with ten pounds of sugar 7broken into smallish pieces71 place over a sharp fire1 keep continually stirring1 boiling it until the surface is covered with clearish bubbles1 try a little upon a cover1 if it sets1 fill the jars as before4 ,no4 #acie4 ,raspberry ,marmalade4 ,pick twelve pounds of raspberries and pass them through a fine sieve to extract the seeds1 boil as many pounds of sugar as you had pounds of fruit to the sixth degree 7,no4 #acgi71 when add the pulp of the fruit1 keep stirring over the fire1 reducing it until you can just see the bottom of the pan1 take it from the fire1 and put it into jars as before4 ,no4 #acif4 ,apple ,jelly4 ,cut six dozen of sound rennet apples in quarters1 take out all the pips1 put them into a sugar-pan1 just cover them with cold water1 and place over the fire1 let boil until the apples become quite pulpy1 when drain them upon a sieve1 catching the liquor in a basin1 which afterwards pass through a new and very clean jelly-bag2 to every pint of liquor have one pound of sugar1 which boil to the sixth degree as directed 7,no4 #acgi71 when1 whilst hot1 mix in the liquor from the apple with a very clean skimmer1 to prevent it boiling over keep it skimmed1 lift the skimmer occasionally from the pan1 and when the jelly falls from it in thin sheets1 take it up and fill the pots as before2 the smaller pots are the best adapted for jellies4 ,no4 #acig4 ,quince ,jelly4 ,proceed exactly as directed in the last1 but using quinces instead of apples4 ,no4 #acih4 ,currant and ,raspberry ,jelly4 ,put half a sieve of fine red currants in a large stewpan with a gallon of white currants and a gallon of raspberries1 add a quart of water1 place over the fire1 keep stirring1 to prevent them sticking to the bottom1 and let boil about ten minutes1 pour them into a sieve to drain1 catching the juice in a basin and draining the currants quite dry1 pass the juice whilst hot through a clean jelly-bag1 have a pound of sugar to every pint of juice1 and proceed precisely as directed for apple jelly4 ,should you have time to pick the currants from the stalks previous to boiling1 you would lose that bitter flavour1 and have less difficulty in making your jelly clear4 ,no4 #acii4 ,currant ,jelly ,is made precisely as in the last1 omitting the raspberries1 the difference being in the use2 the last being adapted for the garnishing of pastry1 and this to use for sauces1 or to serve with hares1 venison1 or any other meat1 where required4 ,a more simple method of making currant jelly is to rub the fruit through a sieve1 and afterwards squeeze it through a fine linen cloth1 put it into a preserving-pan with to every pint of juice1 three quarters of a pound of white sugar2 place over a sharp fire1 stirring occasionally with a skimmer1 keeping it well skimmed2 it is done when dropping in sheets as before from the skimmer4 ,for my own part1 ,i prefer this last simple method1 being quicker done1 and retaining more of the full freshness of the fruit4 ,it is not my intention to give a description of the various methods of preserving fruits which belong to the confectionary department2 ,i have however given the few foregoing receipts1 they being required for reference from various parts of this work1 and being all that are required for the garnishing of dishes for the second course2 various other fruits may1 however1 be made into marmalades and jellies by following those few simple directions4 ,no4 #adjj4 ,to preserve ,tomatas4 ,procure six half sieves of fine red ripe tomatas1 pull out the stalks1 squeeze out the seeds1 and throw the tomatas into a middling-sized stock-pot or large stewpan1 add two carrots 7cut in thin slices71 ten onions 7do471 a head of celery1 ten sprigs of thyme1 ten do4 of parsley1 six bay-leaves1 six cloves of garlic1 four blades of mace1 ten cloves1 ten peppercorns1 and a handful of salt2 place upon the fire1 move them occasionally from the bottom1 and let boil three quarters of an hour2 then line a couple of large sieves with cloths1 into which put them to drain1 7not too dry17 throw the liquor that runs from them away1 rub them through a wire sieve1 and afterwards through tammies1 then put them into a stewpan1 season with a teaspoonful of cayenne and a little more salt1 place upon the fire1 and stir until boiling1 take from the fire1 and when about three parts cold1 put into strong glass bottles#ai 7do not fill them too full71 cork them down1 tightly securing the corks with wire or string1 place them in a vegetable steamer1 and steam them well for half an hour 7or if no steamer1 have a large fish-kettle of water simmering1 in which stand the bottles1 with their necks just out of the water7 take them out1 and when cold dip the tops into melted pitch and rosin1 then into cold water1 and put by until required4 ,,end ,of ,,receipts ,,for ,,the ,,table ,,of ,,the ,,wealthy4 ,,service ,,pagodatique4 ,my new pagodatique dishes1 which have been pronounced by persons of taste who have seen them 7and more so by those who have partaken of their contents7 to be most novel1 useful1 and elegant1 a service of them forming quite a new coup d'il1 and giving the greatest variation to small rcherch dinners4 ,having invented them only last year1 and having then this work in progress1 caused me to refrain from giving them any great publicity previous to this publication2 and the only service ever used was by me at the ,reform ,club1 where they met with complete success4 ,a minute description of the origin1 utility1 and construction will be found at the end of this work1 with correct engravings1 representing it both with and without the cover2 so ,i shall here content myself by giving a bill of fare of a dinner served in them1 to grace the table of the wealthy1 as represented in the following engraving4 ,they being entirely devoted for entres1 four of them make a service1 and in very large dinners may be always introduced as corner dishes4 ,in the following bill of fare ,i have given two entres1 containing four sauces each1 and the others with only two1 being the manner in which ,i have frequently served them1 each brown entre must be lightly glazed1 dressed elegantly in the centre1 not covering too large a space1 and just sufficient clear gravy to cover the bottom of your dish1 whilst the white entres would require a little thin white sauce2 some entres1 again1 which require to be dipped in white or brown sauce would have sufficient run from them to cover bottom of the dish4 ,illustration3 ,,barff ,,tucker1 del4 ,,table ,,of ,,the ,,wealthy4 ,j4 ,,walmsley1 ,sculp4 ,rien ne dispose mieux l'esprit humain des transactions amicales qu'un diner bien conu artistement prpar4 ,bill of ,fare ,,diner ,,pour ,,dix ,,personnes4 ,potage la ,victoria4 ,potage la ,prince of ,wales4 ,,deux ,,poissons4 ,petit ,turbot en matelote ,truites de rivire vierge4 la crme4 ,,deux ,,relev,s4 ,quartier d',agneau de ,maison rti4 ,petites ,poulardes en ,diadme4 ,,quatre ,,entr,,es ,,pagodatique4 ,petites ,cotelettes de ,mouton au naturel1 les quatres saucires garnies des sauces et garnitures suivantes1 ,rissolettes la ,pompadour ,remoulade blanche au ,jus d',echalote la ,rforme4 la ,palestine4 ,ris d',agneau ,piqu aux pointes d',asperges4 aux ,concombres4 ,quenelles de ,pluviers la ,prigueux au ,velout de ,gibier aux champignons4 la ,financire4 ,filets de ,canetons au jus d',orange4 aux petits pois4 ,,deux ,,rotis4 ,les ,cailles aux feuilles de vignes4 ,jeunes ,dindonneaux aux cressons4 ,,six ,,entremets4 ,la ,gele de ,fruit demi ,petites ,coquilles chaud froid marbr4 aux hutres4 ,asperges la ,galantine de ,poussin ,hollandaise4 la ,volire4 ,maniveau de ,champignons ,charlotte de ,fraises en surprise la crme4 au noyeau4 ,,deux ,,relev,s4 ,gateau ,britannique l',amiral4 ,croquettes de ,macaroni au fromage de ,stilton4 ,,diner ,,lucullusian ,,la ,,sampayo4 ,i beg to present to my ,readers a copy of the ,bill-of-fare of the most recherch dinner ,i ever dressed1 which the liberality and epicurean taste of the gentleman who gave it1 to a select party of connoiseurs1 enabled me to procure2 he wishing me to get him a first-rate dinner1 and spare no expense in procuring the most novel1 luxurious1 and rare edibles to be obtained at this extravagant season of the year2 ,i1 therefore1 much to his satisfaction1 placed before him and his guests the following3 7see p4 #fji74 ,i had also proposed the following dish to the party1 which was accepted1 but which ,i was unable to obtain from ,paris on account of a change in the weather preventing their arrival1 the articles being two dozen of ortolans2 having already procured twelve of the largest and finest truffles ,i could obtain1 it was my intention to have dug a hole in each1 into which ,i should have placed one of the birds1 and covered each with a piece of lamb's or calf's caul1 then to have braised them half an hour in good stock made from fowl and veal1 with half a pint of ,lachryma ,christi added2 then to have drained them upon a cloth1 placed a border of poached forcemeat upon the dish1 built the truffles in pyramid1 made a pure with the truffle dug from the interior1 using the stock reduced to a demi-glace and poured over1 roasted the twelve remaining ortolans before a sharp fire1 with which ,i should have garnished the whole round1 and served very hot4 ,,reform ,,club4 #i ,mai1 #ahdf4 ,diner pour #aj ,personnes4 ,potage la ,comte de ,paris4 ,do4 la pure d',asperges4 ,deux ,poissons4 ,saumon de ,severne ,rougets gratins la ,mazarin4 la ,montesquieu4 ,deux ,relevs4 ,le ,chapon farci de ,foie gras la ,nelson4 ,saddleback d',agneau de ,maison la ,svign4 ,quatre ,hors-d'uvres la ,franaise4 ,les ,olives farcies4 ,salade d',anchois historie4 ,thon marin l',italienne4 ,sardines l',huile de ,noisette4 ,quatre ,entres4 ,rissolettes la ,pompadour4 ,rissolettes la ,pompadour4 ,saut de ,filets de ,volaille l',ambassadrice4 ,petites ,croustades de ,beurre aux ,laitances de ,maquereaux4 ,cotelettes de ,mouton ,galloise la ,rforme4 ,turban de ,ris de ,veau pure de ,concombres4 ,deux ,rtis4 ,les grosses ,asperges vertes1 sauce la ,crme4 ,les grosses ,asperges vertes1 sauce la ,crme4 ,les ,dotrelles aux ,feuilles de ,vignes4 ,le ,buisson d',ecrevisse ,pagodatique1 au ,vin de ,champagne la ,sampayo4 ,la ,gele de ,dantzic ,les ,croquantes d',amandes aux fruits ,printaniers4 pralines aux ,abricots4 ,les petits ,pois nouveaux ,le ,miroton de ,homard aux l',anglo-,franais4 ufs de ,pluviers4 ,les grosses ,truffes ,la ,crme mousseuse au l'essence de ,madre4 ,curaao4 ,deux ,relevs4 ,la ,hre de ,sanglier demi-glace1 arnie de ,champignons en surprise4 ,les ,diablotins au fromage de ,windsor4 ,,note4 ,the tradespeople received their orders a week previous to the dinner4 ,the finest mullets ,i ever saw1 as well as the ,severn salmon1 were obtained at ,grove's1 in ,bond ,street2 the remainder of the fish was from ,jay's1 ,hungerford ,market4 ,at seven o'clock the live ,severn salmon was brought to me1 it having just arrived direct from ,gloucester1 and was boiled immediately1 being just ten minutes before the dinner was placed upon the table1 and was eaten in its greatest possible perfection4 ,the finest of the poultry came from ,bailey's1 ,davis ,street1 ,grosvenor ,square1 and ,townsend's1 ,charles ,street1 ,haymarket4 ,the foies gras and some very fine fresh ,french truffles came from ,morel's2 the hors-d'-uvres1 from ,edges and ,butler's1 ,regent ,street4 ,the saddleback of lamb came from ,newland's1 ,air ,street1 ,piccadilly1 the ,welsh mutton from ,skier's1 and the young green peas and a very expensive dessert came from ,solomon's1 ,covent ,garden4 ,my being so minute in mentioning the name of the above tradespeople is not to advertise their fame in their different specialities1 as that ,i believe they have already acquired1 but merely to prove the trouble a real gourmet will take to furnish his table1 ,mr4 ,s4 having called many times upon several of them himself1 previous to this party taking place1 to ascertain what his dinner was to be composed of4 ,the most expensive dishes were the mullets1 the salmon1 poulardes la ,nelson1 and1 above all1 the crawfish which1 when dressed1 cost upwards of seven guineas4 ,,dialogue ,,culinaire ,entre ,,lord ,m4 ,h4 et ,a4 ,,soyer4 ,s4 ,vous avez parfaitement raison1 ,mylord2 le titre de gourmet n'appartient qu' celui qui mange avec art1 avec science1 avec ordre1 et mme avec beaucoup d'ordre4 ,lord ,m4 ,le gourmand n'est jamais gourmet2 l'un mange sans dguster1 l'autre dguste en mangeant4 ,s4 ,l'homme fier et hautain1 ,mylord1 s'occupe de son diner par besoin2 l'homme du monde1 picure profond1 s'en occupe avec plaisir4 ,lord ,m4 ,il est certain que l'on ne saurait donner trop d'attention la rigide excution et l'ordre intelligent d'un diner4 ,le diner tant de chaque jour1 de chaque saison1 de chaque sicle1 est non seulement la seule mode hrditaire1 mais aussi l'me de la sociabilit2 lisez l'histoire1 et vous y verrez que de tous les temps1 et chez tous les peuples1 le bien qui s'est fait1 et quelquefois le mal1 fut toujours prcd ou suivi d'un copieux diner4 ,s4 ,rien1 n'est plus vrai1 ,mylord1 que de tous les plaisirs de la vie qui nous sont lgus en ce monde1 celui de la table est le seul auquel les rnes du char de la vie n'chappent qu' regret2 et souvent1 en ami fidle1 ne les lche qu'aux abords du tombeau2 tandis que tous les autres s'panouissent frivolement1 comme la suite d'un beau printemps1 et1 en nous dlaissant1 couvrent nos fronts radieux du givre des ans4 ,lord ,m4 ,il est positif que dguster est une facult de tout ge2 un vieillard de cent six ans1 que j'ai beaucoup connu1 dgustait parfaitement alors4 ,s4 ,nos cent dgustateurs demandent de continuelles tudes1 et rclament1 sans cesse1 un continuel changement4 ,lord ,m4 ,le plus bel esprit manquerait d'loquence s'il ngligeait par trop l'ordre de ses repas4 ,s4 ,c'est ce qui nous prouve1 ,mylord1 que nos plus agrables sensations dpendent non seulement de la nature1 mais aussi du soin que nous donnons notre personne4 ,lord ,m4 ,oui1 car plus l'me est sensible1 plus la dgustation est fconde4 ,les sensations dgustatives oprent avec autant d'activit sur le palais que le charme de la mlodie le fait sur l'oue2 par exemple1 l'homme dans un cas de folie1 peut bien prouver le besoin de manger1 mais l'action enchanteresse de la dgustation lui est aussi interdite que la raison4 ,s4 ,votre argument sur ce point est extrmement juste1 ,mylord4 ,n'tes-vous pas aussi de mon avis1 que rien ne dispose mieux l'esprit humain des transactions amicales1 qu'un diner bien conu et artistement prpar4 ,lord ,m4 ,c'est ce qui m'a toujours fait dire qu'un bon cuisinier est aussi utile qu'un savant conseiller4 ,s4 ,je me suis toujours aperu1 ,mylord1 que le palais le plus fin tait le plus difficile plaire1 mais aussi le plus juste rcompenser4 ,lord ,m4 ,le choix des vins est de haute importance dans l'ordre d'un diner2 un vin fin1 lger et gnreux protge le cuisinier et devient le bienfaiteur du convive4 ,s4 ,permettez-moi de vous faire observer1 ,mylord1 qu'une runion gastronomique sans dames est mes yeux un parterre sans fleurs1 l'ocan sans flots1 une flotte maritime sans voiles4 ,lord ,m4 ,certes1 de telles runions sont le berceau des bonnes murs et de la jovialit1 comme la dbauche est le tombeau de la moralit4 ,,reform ,,club1 ,may #ad1 #ahdf4 ,illustration3 ,,the ,,kitchen ,,department ,,of ,,the ,,reform ,,club4 8,this is a curious print1 and unique of its kind3 it presents on a large scale a coup-d'il of the matchless culinary arrangements of the ,reform ,club1 the various offices for which extend over the whole basement of the building4 ,to show them at one glance1 the partition-walls are cut away1 and a bird's eye view is given of the several kitchens1 larders1 sculleries1 and batterie de cuisine3 the different functionaries are all at their ports1 and the accomplished chef1 ,monsieur ,,soyer1 is in the act of pointing out to a favoured visitor the various contrivances suggested by his ingenuity and experience4 8,with a plan of the building1 there are references to a minute explanatory account of the uses of the multifarious apparatus here exhibited1 for the admiration of the scientific gastronome and the envy of rival artistes40--,spectator4 ,,description ,,of ,,the ,,kitchen ,,of ,,the ,,reform ,,club1 ,,and ,,simple ,,guide ,,for ,,fitting ,,up ,,the ,,kitchens ,,of ,,the ,,wealthy4 ,,introduction4 ,the unexpected success my new plan has met with for the building of kitchens since the opening of the ,reform ,club1 induced me a few years ago to publish a sectional plan of it on a large scale1 which ,i am happy to say was very successful1 and met with the approbation of all scientific men1 and of the higher classes of society1 having received instructions since that time to contrive and arrange numerous noblemen's and gentlemen's kitchens1 by adapting many of my new and simple discoveries to any shaped kitchen with the greatest facilities1 at a very moderate expense2 ,i therefore beg to present my readers with the reduced scale of the plan1 as well as the correct measurement and size of all the apparatus4 ,i have not the slightest hesitation in stating that1 by the simple arrangements which ,i am about to submit1 any kitchen1 large or small1 would be easily benefited and improved2 it may also be always kept clean without much labour1 the work more carefully done1 and the appetite 7my intimate friend7 will become the keener4 ,my motto has always been 8cleanliness is the soul of the kitchen40 ,,reference ,,to ,,the ,,plan ,,of ,,the ,,kitchen ,,department ,,of ,,the ,,reform ,,club4 ,a4 ,la ,boucherie1 in which all ,joints are trimmed for cooking4 ,b4 ,the ,meat and ,game ,larder4 #a4 ,table for provisions which are ready for dressing4 #b4 ,slate dresser1 with ice drawers and pickling tubs underneath4 #c4 ,slate well for soaking hams4 #d4 ,slate dresser1 similar to the preceding1 but larger4 #e4 ,vegetable boxes4 #f4 ,slab for opening oysters4 999999 ,the frame for hanging meat1 game1 c4 is suspended from the ceiling4 ,c4 ,the ,cold ,meat and ,sauce ,larder4 #a4 ,the safe4 #b4 ,slate slab to deposit cold stocks1 sauces1 c41 and shelves4 ,d4 ,the ,pastry and ,confectionery4 #a4 ,marble slab4 #b4 ,mortar4 #c4c4 ,dressers for dishing up the second course1 and depositing pastry and confectionery1 under which are hot and cold drawers1 lined with tin1 and having a steam-pipe passing behind1 which slightly warms them2 these drawers are for keeping either moist or dry whatever may require to be so kept4 ,above each dresser are closets4 ,e4 ,office du ,chef de ,cuisine4 ,f4 ,passage4 #a4 ,fish slab4 #b4 ,large shelf to deposit sauces1 c41 for cooling4 #c4 ,hour shelf4 ,g4 ,open ,yard4 ,h4 ,lift1 to hoist ,coals to the ,dormitory ,department4 ,i4 ,passage4 ,j4 ,kitchen ,maids' ,dining ,room4 ,k4 ,roasting ,kitchen4 #a4 ,low ,french charcoal stove4 #b4 ,stove4 #c4 ,oven for gratins1 souffls1 c4 #d4 ,steam closet4 #e4 ,fire-place4 #f4 ,screen1 with hot closets4 #g4 ,large pastry oven4 #h4 ,french charcoal stove for vegetables4 #i4 ,hot delivery window for joints and vegetables4 #aj4 ,mortar4 #aa4 ,rack for the spits4 #ab4 ,dresser4 #ac4 ,iron rails for moulds and coppers4 ,l4 ,the ,vegetable ,kitchen4 #a4 ,table to dish up vegetables4 #b4 ,dresser1 with steam-pans for cooking vegetables4 #c4 ,sink for washing vegetables4 #d4 ,draining dresser4 #e4 ,dresser to deposit clean crockery4 #f4 ,two sinks for washing plates and dishes1 provided with bell-traps to prevent smell4 ,above is the plate-rack4 #g4 ,delivery window for crockery4 ,m4 ,the ,scouring ,scullery4 #a4 ,two sinks for washing coppers4 #b4 ,scouring table4 #c4 ,dresser and draining board4 #d4 ,steam-boiler4 #e4 ,large coal-box4 ,n4 ,the ,butler's ,pantry4 ,o4 ,the ,butler's ,room4 ,p4 ,fire-proof ,plate ,closet4 ,q4 ,passage4 ,r4 ,lift1 to convey ,dinners to the ,coffee ,room4 ,s4 ,staircase4 ,t4 ,the principal ,kitchen4 #a4 ,table4 #b4 ,hot closet4 #c4 ,fire-place4 #d4 ,screen and closets1 as in the roasting kitchen4 #e4 ,sideboard for silver dishes4 #f4 ,dresser1 and shelves for covers1 moulds1 c4 #g4 ,low ,french charcoal stove for large fish4 #h4 ,broiling stoves4 #i4 ,a bain marie4 #aj4 ,hot closet1 to deposit fish1 chops1 c41 if required to wait4 #aa4 ,delivery window for entres4 #ab4 ,kitchen clerk's desk4 #ac4 ,a bain marie for soups and sauces1 to supply coffee-room4 #ad4 ,large ,french charcoal1 and gas stove for made dishes4 #ae4 ,a bain marie for soups and sauces1 for house dinners4 #af4 ,sink4 #ag4 ,hot plate for dishes to be sent up to private dining room4 #ah4 ,lift for sending up dinners4 ,illustration3 ,,plan ,,of ,,the ,,kitchen ,,department ,,of ,,the ,,reform ,,club4 ,,kitchen ,,of ,,the ,,reform ,,club1 c4 7,a47 ,,la ,,boucherie4 ,this essential part of the kitchen department is complete in its several arrangements1 and one cannot help noticing that in spite of the moderate size of this room everything is contrived with the utmost convenience1 perfect ventilation1 and with due economy4 ,as this small space is fully adequate to the general wants of this large kitchen1 it must1 therefore1 be equally good for one of smaller dimensions4 ,my object not being to fix the size of all private boucheries according to this1 it therefore must be left to localities1 and the details below may be taken as a general principle4 ,the length of the room is twelve feet by nine2 at the further corners are two blocks to cut the meat upon1 which are two feet in diameter1 and two feet seven inches high1 including the supporters1 eight inches from the floor1 giving facility to clean underneath1 also to prevent decay2 between the two blocks is a patent scale of a simple construction1 and very convenient1 upon which can be weighed above two hundred pounds of meat with great ease4 ,on the right and left are two tables1 three inches thick1 six feet six inches long1 one foot nine inches wide1 and three feet three inches high1 with a drawer to each1 and a square box covered over1 underneath the tables1 for waste fat1 c42 above the tables is a flat rod with small hooks1 one inch and a half long and three inches apart1 upon which are various sized meat-hooks2 all round the room upon the walls are thick slates1 six feet high4 ,those slates lately introduced in building ,i would particularly recommend where coolness is required1 and also as being very clean4 7,b47 ,,principal ,,larder ,,for ,,meat ,,and ,,game4 ,the gastronomic variety generally collected in this sanctuary of taste requires the utmost care and cleanliness1 the joints prepared for the day arranged with symmetry and taste1 so as to present to the eye the finest sides1 the same respecting the dressed meat dishes and cold poultry1 which should always be trimmed and garnished with fresh parsley1 ready to be served up at a moment's notice4 ,a good ventilation1 being of the utmost importance1 should be particularly attended to4 ,the following dimensions will greatly assist for the contrivance of a larder perfectly convenient if built with the same proportions4 ,the size is eighteen feet long and fifteen feet wide1 having on the right side a dresser fourteen feet long1 three wide1 and two feet ten inches high1 the top is of slate one inch thick1 instead of wood1 which is an excellent substitute1 and always covered with a dresser cloth2 there are eight ice drawers opening on castors1 when large and deep as these1 it is advisable to make them in a similar manner running on castors1 as their weight would otherwise cause them to open with difficulty4 ,the first four are two feet eight inches square and nine inches deep1 lined with lead1 and principally for jellies1 ice creams1 c41 the others beneath are deeper1 for pickling-tubs2 the temperature is from thirty-five to forty degrees1 allowing comestibles of the most delicate kind to be kept a considerable time without deteriorating their qualities4 ,the construction of those drawers is considered ingenious2 the bottom being inclined on each side towards the middle1 which forms a channel at the end of which there is a small drain to let the ice water escape without the assistance of hands1 having at the back a pipe to receive the waste water running into other pipes outside4 ,on the left going in there is another sideboard of the same material1 eight feet and a half long and two feet wide1 there are six drawers all of them lined with lead1 and 7which might be called simply ice-preservers1 being almost free from air1 and only now and then refreshed with ice at a trifling expense7 from five to six inches thick1 covered with a zinc plate to fit the drawer1 and a cloth over it for chops1 steaks1 aspics1 entres1 and a variety of things always kept fresh and tender2 the woodcut below gives the exact form of the drawers as described above4 ,it will be worth consideration to adopt the plan in all larders1 as they certainly have the several advantages of preserving ice for a long time1 and keeping in readiness any sort of prepared dishes1 and even the flavour of fruit to perfection4 ,illustration3 ,,ice ,,drawers ,,and ,,dresser4 ,at the end of this sideboard is a slate well1 three feet six inches long1 two feet wide1 and one foot deep1 supplied with hot and cold water2 this well is used for soaking hams1 tongues1 and calf's head2 adjoining is a slab for opening oysters1 under which is a well to keep them in4 ,in the middle of the larder is a dresser-table1 ten feet long and two feet four inches wide1 covered with a tablecloth1 to depose fresh provisions ready for the day's dressing4 ,on the right going in are fixed divisions1 boxes made of slate1 for vegetables1 very simple and very useful1 each having sliding fronts of wood to facilitate cleaning4 ,the first row is ten feet long1 divided into eleven parts1 namely1 five of one foot one inch opening and eight inches deep1 six inches high in front1 and ten inches at the back1 the other six are smaller2 the lower divisions are for large vegetables1 and consequently of greater dimensions1 divided into seven boxes1 five of which are one foot seven inches deep1 nine inches high in front1 and one foot five inches at the back1 with one foot five inches opening1 the other two are for potatoes4 ,the whole appearance of the above boxes is agreeable1 for you see at once all the various productions of the kitchen garden the most in season1 and kept separate4 ,there is something new in the plan which might easily be adopted4 ,it is remarkably clean and cool4 ,too often vegetables are kept in drawers1 or mixed together in any corners2 where as if fitted in this style1 a gardener or greengrocer1 without asking what is wanted1 can observe it at once1 and replenishes all empty boxes1 seeing actually what is required and not supplying by guess4 ,illustration3 ,,vegetable ,,boxes4 ,illustration3 ,,suspended ,,frame ,,for ,,meat1 ,,game1 ,,etc4 ,illustration3 ,,meat ,,hook4 ,on the ceiling suspended by fixed iron rods is a large frame ten feet long1 and six wide1 divided into three parts1 having eight iron rods1 one on each side of the transverse battens to hang up the joints1 game1 poultry1 c42 by means of loose and moveable hooks tinned over of a particular form1 very easy to remove from and hook on the frame with the joints or other articles upon it1 by the aid of a long handle with a double hook1 there being a hole in the centre of the meat hook for that purpose1 thus avoiding pricking any unnecessary holes in the meat4 7,c47 ,,the ,,cold ,,meat ,,and ,,sauce ,,larder4 ,this room1 close to the other1 is thirteen feet long and eleven feet wide2 on the right is a meat-safe constructed on a new principle for keeping cold meat1 and by which flies are always excluded4 ,the doors by a simple contrivance open and shut as it were by themselves1 by means of a cord and a weight1 which draws them1 the same as a sash rolling upon pullies1 in a groove with iron plates in it1 through which two pins are fixed six inches apart2 on pushing the door open the pin is raised underneath to stop it1 and by a retrograde motion of the elbow when taking a dish out the said pin drops1 and the door shuts of itself1 it is so quickly done that there is hardly time for a fly to get in1 besides the wires are so close that the impediment is complete1 in addition to that an excellent current of air always prevails4 ,the meat-safe is four feet high1 six feet wide1 and three feet deep1 with two shelves inside2 under it1 between the bottom and the floor1 is a shelf for jars and kitchen basins1 c4 ,illustration3 ,,meat ,,safe4 ,on the opposite side is a slate dresser eleven feet long and two feet three inches wide1 with a skirting all along1 seven inches high2 underneath at the further end is a cupboard1 three feet long1 with shelves for china1 by the side is a shelf for jars1 c42 above the dresser there are two shelves the whole length and two feet wide1 for preserves and bottles and jars of all sizes4 7,d47 ,,pastry ,,and ,,confectionery4 ,this important part of the kitchen department may appear small at first view1 being only eight feet long and thirteen feet wide1 but the arrangement is in every respect perfectly convenient4 ,a marble slab1 five feet nine inches long and three feet wide1 on a level with the window1 with two ice-drawers beneath1 one for butter and eggs1 and the other for preserving various forcemeats1 salad1 sauces1 c41 is sufficient for the work of two pastrycooks4 ,on the right is a marble mortar1 with a long-handled pestle going through a ring fixed in the wall1 and on the left a flour-bin covered4 ,underneath are divisions for scales1 weights1 and sundry implements1 on the right and left are dressers1 two feet and a half wide1 with two rows of drawers1 where rolling-pins1 cutters for all kinds of pastry1 and sugar-sieves are kept4 ,above1 at one foot four inches from the dresser1 are closets1 one foot six inches in depth and eight feet frontage1 with three sliding doors4 ,within are divisions to put away fancy ornamental pieces and useful articles and ingredients for that tasty department2 in this as well as in the other three rooms there is an admirable coolness1 absolutely necessary for the making of pastry1 and preserving it when completed4 ,any pastry or entremet which requires to be kept dry1 such as meringues1 maccaroons1 almond paste1 c41 must be kept in a closet in the kitchen4 7,e47 ,,head ,,cook',s ,,office ,,and ,,parlour4 ,this room1 nineteen feet long and thirteen feet wide1 is conveniently situated on the same floor with the others1 and very handy by its proximity to the kitchen2 it is well fitted up with a closet for superior preserves and all kinds of new light kitchen utensils4 ,illustration3 ,,pestle ,,and ,,mortar4 ,illustration3 ,,fish ,,slab4 7,f47 ,,passage4 ,this space is three-and-thirty feet long and nine feet wide1 dividing the rooms above described from the kitchen1 although a passage1 it is particularly useful2 on the right from the second larder1 and immediately under the stairs1 there is fixed a white marble slab1 four feet long and three feet three inches in width1 surrounded with a slate border1 of three inches in height1 the slab is used for keeping fresh and cool all the fish brought in for use2 at the extremity of the slab1 which is an inclined plane1 there is an horizontal shower-pipe supplied with iced water from a cistern above4 ,on the opposite side1 all along the wall1 there is an hour shelf1 thirteen feet and a half long and one foot six inches wide1 divided by numbers showing the hour when dishes are to be cooked1 which is from five to eight at night4 ,upon the same line on the left is another dresser1 four feet and a half long and three feet wide1 to cool sauces and stock before they are removed to the second larder to be put by the side of those already cooled2 a rule ,i would recommend1 because the fermentation of hot sauces or stock would affect those in the second larder if put there whilst hot4 ,at the end of the passage on the right1 and above the kitchen door1 is a ventilating screen four feet square2 it is a simple frame with two cross-pieces covered with canvas1 and fixed horizontally above the door1 with hinges so as to move it up and down at will1 which is done by means of a cord nailed in the middle of the frame and passed through two pullies fixed in the ceiling1 and tied with hooks on the wall opposite2 you make use of the cord the same as for a ,venetian blind1 the only difference is1 that you keep moving it up and down all the time required to diminish the heat of the kitchen4 ,no one would suppose1 without seeing it perform1 what surprising effect this simple contrivance produces1 as the ascending movement draws away the heat from the kitchen into the passage1 and introduces fresh air into it perfectly unexpected2 it is only on particular occasions1 and in the heat of summer that it is made use of1 as the ventilation of this kitchen is everything that can be wished for1 it was more as a model for confined kitchens that ,i have applied this extra-ventilating screen4 7,g47 ,a small back yard1 nine feet long and seven feet wide1 separated from the passage by a glass partition and doors1 wherein are deposited various things for kitchen use1 and ice creams frozen4 7,h47 ,in the small passage leading to the roasting kitchen there is a lift worked by steam1 to hoist coals to the sleeping-rooms2 and a gas-meter inclosed in a wooden box for the supply of the gas-stoves in the principal kitchen4 7,i47 ,passage leading to and from the roasting kitchen4 7,j47 ,the kitchen-maids' dining-room1 eight feet square1 fitted with drawers1 tables1 closets1 c42 the entrance in the passage above mentioned4 7,k47 ,,roasting ,,kitchen4 ,on entering into this room you see in a direct line the vegetable kitchen and the scullery4 ,on the left there is a low cast-iron ,french stove for boiling large joints and making stock which has been previously boiled on a quick fire1 and removed there to simmer gently2 this stove is two feet seven inches long1 two feet nine inches wide1 and one foot nine inches high1 and is purposely made low on account of the great weight lifted on and off4 ,in the centre is a grate1 one foot square1 for charcoal4 ,contiguous to it is another cast-iron stove1 or hot plate1 the waste fire of which heats the small oven for gratins1 souffls1 c4 7see opposite74 ,it is five feet long by two feet nine inches wide1 and the same in height4 ,at the end1 on a line with the fire-place1 is the steam-closet1 six feet high1 four feet and a half wide1 and two feet deep1 forming three shelves with the bottom to keep the dishes very hot as well as the roasts2 near it is the large roasting fire-place1 six feet and a half wide and five feet and a half high4 ,the grate is five feet wide and three feet high1 and very shallow1 giving a great heat at a comparatively small expense2 a boiler is at the back1 which holds one hundred gallons of water always hot1 and amply sufficient for all kitchen purposes2 the salamander is also easily and quickly heated at the same fire without interfering with the roasts1 having a place formed in the front of the grate purposely for its reception4 ,illustration3 ,,charcoal ,,stove ,,and ,,hot ,,plate4 ,in front of the roasting fire-place is a closet-screen1 six feet wide1 two feet deep1 and six feet high1 to keep all joints very warm4 ,the plan of this screen differs from the common ones2 the back1 fronting the fire1 is covered with iron sheeting2 the front shuts in with sliding doors1 forming two separate closets1 the top being only sixteen inches high1 and the lower four feet high1 with two iron grated shelves2 the doors being kept shut1 there is always a regular heat4 ,what renders this screen a perfect desideratum1 are the two folding leaves at each end1 fastened with hinges and completely inclosing the fire1 thereby preventing the smoke escaping1 and also the heat from being felt even close to the screen2 and the advantage of the whole is1 that notwithstanding the immense fire1 presenting a surface of fifteen feet square1 no inconvenience results from it4 7,see ,cut1 page #fbb74 ,lower down is a large cast-iron oven for pastry1 six feet nine inches high1 four feet nine inches wide1 divided into two parts1 one above the other1 each of two feet opening1 one foot nine inches high1 and two feet six inches deep1 with grated shelves4 ,joining the oven there is a ,french stove1 three feet two inches long and two feet four inches wide1 with one grating1 to boil delicate vegetables4 ,above1 in the thickness of the wall1 is a cistern two feet long1 two feet four inches deep1 and one foot wide1 to keep the large boiler behind the roasting fire-grate constantly supplied with water4 ,opposite is a sash window1 by which roasts and vegetables for the coffee-room are handed to the waiters2 beneath the window is a closet for plates and dishes1 the top of which is of cast-iron and warmed by steam1 thus dishes are removed from one hot place to another until they reach their destination2 the length is four feet eleven inches1 and two feet deep1 with a sheet-iron shelf inside4 ,illustration3 ,,roasting ,,range4 ,on the right side of this closet is a marble mortar of twenty inches diameter1 surrounded with wood-work and forming a pedestal1 the pestle with a long handle passes through a ring fastened in the wall1 four feet above4 ,near to the above is the iron rack to hang up all the spits and other implements4 ,it consists of two half rings1 to each of which are attached scroll hooks4 ,the hook on the upper ring supports the wheel end of a spit1 and the lower hook holds the point4 ,further on1 next to the door leading to the principal kitchen1 is a dresser1 eight feet long and two feet wide1 to unspit the roasted joints or other purposes4 7,l47 ,,vegetable ,,kitchen4 ,at the end of the roasting kitchen1 and only divided by an arch twelve feet in span1 you enter this room1 fifteen feet long and sixteen wide2 in the centre is a deal table1 nine feet long and two feet two inches wide1 with drawers4 ,on the left1 upon a wide shelf1 are three steam-boilers1 two of them square1 to cook potatoes1 and the other for steaming puddings1 c42 the square ones might be taken as models1 they are one foot five inches square1 and one foot high1 divided into four parts1 forming four distinct compartments in one4 ,the round boiler is fifteen inches in diameter4 ,the front of the shelf has a groove under the tap of the steamers to let out the water produced by the steam1 which runs into the sink2 a draining-board is next to the steamers1 where vegetables are deposited after they are washed4 ,next is the vegetable sink1 three feet nine inches long1 two feet six inches wide1 and one foot eight inches deep1 with two taps for hot and cold water4 ,against the glass partition1 on each side of the door which leads to the scullery1 are two dressers1 six feet long and two feet four inches wide1 with four open divisions under each1 for sundry articles of kitchen utensils4 ,on the right are two sinks1 three feet six inches long1 two feet six inches wide1 and one foot six inches deep1 for washing dishes1 having two taps each1 for hot and cold water4 ,above is a plate-rack1 eleven feet long and one foot deep1 to dry plates and dishes4 ,on the right side of the sinks is a delivery window with a closet beneath1 four feet long and two feet wide1 serving as a dresser1 from which clean plates and dishes are sent to the coffee-room4 7,m47 ,,the ,,scouring ,,scullery ,,and ,,steam ,,boiler4 ,this room1 on a level with the vegetable kitchen1 is thirteen feet long and seventeen feet wide2 on the left is a large dresser1 or draining-board1 with grooves1 six feet long and three feet and a half wide1 to dry all the coppers after being scoured2 under it are large drawers4 ,above are two shelves the whole length of the room for large pans and coppers4 ,next to the dresser are two large sinks1 three feet and a half long1 two and a half wide1 and one foot and a half deep1 with two taps for hot and cold water4 ,against the window1 and close to the sink1 is a thick scouring table1 three feet by two1 with a box underneath for sand1 c4 ,on the right is the steam boiler1 eight feet three inches long1 six feet wide1 and five feet high1 surrounded with bricks1 and by which large closets1 bains maries1 plates for delivery-windows and tables1 are heated1 large coppers supplied with steam for cooking2 also dressing-rooms1 baths1 and closets in various parts of the house4 ,the appearance of these three rooms1 each for a different purpose1 forms1 as it were1 only one room1 well lighted1 very cool1 extremely convenient1 and without the least confusion4 7,n47 ,,butler',s ,,pantry4 ,a large room1 twenty-four feet long and seventeen wide1 including private room1 with a fire-place1 cupboards1 sink1 and plenty of water2 a large table is in the middle1 where everything belonging to his department is prepared4 7,o47 ,,butler',s ,,office4 ,well fitted up1 and very convenient from its proximity to the pantry and plate closet4 7,p47 ,iron closet for plate1 fire-proof4 7,q47 ,a large passage leading out1 and also to the back staircase1 to the coffee-room4 7,r47 ,a lift1 by which dinners are conveyed to the coffee-rooms either by steam or by hands4 ,illustration3 ,,the ,,dinner ,,lift4 7,s47 ,the back staircase for servants4 7,t47 ,,principal ,,kitchen4 ,the size of this kitchen is twenty-eight feet long and twenty-four wide2 in the middle is an elm table1 made on a plan entirely original1 having twelve irregular sides1 and giving the utmost facility for the various works of the kitchen1 without any one interfering with another4 ,the principal length is twelve feet by seven wide1 and three inches thick4 ,under the edge of the table1 in front1 are two sliding boards1 two feet long and two inches and a half thick1 which are used for straining sauces1 pures1 c42 as these sliding boards are lower than the table they are particularly useful1 and save an additional width2 below are two drawers1 and at each end1 in front1 are two little moveable copper buckets with water1 handy for sponging off any blood or mess left upon the board or table after the cutting of poultry1 game1 or fish4 ,in the same direction there are two columns supporting the ceiling and passing through the table1 round which1 at a convenient height1 are copper cases lined with tin1 in ten compartments1 each of which contains every ingredient and chopped herbs of the seasons for flavouring dishes1 such as salt1 pepper1 spices1 sweet herbs1 crumbs and rasping of bread1 eggs1 chopped onions1 c42 the other contains various sauces for fish dressed in the ,english style4 ,these cases turn round at will on castors fixed under it to the column1 so that1 without moving from your place1 you can get every ingredient you may require2 the diameters of the columns are one foot1 and the cases for ingredients project over three inches and a half2 as columns are not always wanted to support the ceiling of a kitchen1 the cases might easily be introduced on the table supported by a stand1 turning in the same way as1 and similar in shape to a lamp4 ,in the middle of the table is a cast-iron steam closet1 four feet one inch long1 two feet eleven inches wide1 and two feet nine inches high1 with two sliding doors on each side1 and a shelf inside for keeping delicate entres perfectly good for several hours1 by means of two different degrees of heat2 above1 five inches distant from the top1 is a grated iron shelf1 all round upon which are placed middle-sized and small stewpans1 supported at each corner by little balusters1 as it projects beyond the closet it forms a cornice and gives it an elegant appearance4 ,the whole contrivance of this table is much more convenient than might be imagined1 by the number of useful objects a common table is deprived of2 ,i certainly could have had a table of large dimensions#bj upon which great dinners might be laid out1 as is commonly done1 but that was precisely what ,i wished to avoid1 finding it much more to the purpose1 as soon as entre dishes are ready1 to put them quickly into a warm place until wanted to be taken up1 which is done with regularity2 every dish being numbered is placed upon the table without confusion1 and to all appearance as if the whole had just been dressed1 an advantage seldom if ever at the disposal of any chef de cuisine1 who generally finds it very difficult to dispose of dishes in a fitting place to keep them in such a proper degree of heat as ,i obtain with the steam closet4 ,many culinary artists who have seen it for the first time question whether it is possible to dress a dinner of sixteen entres or more upon a table which is to all appearance inadequate to the exigencies required2 the only answer ,i can give is1 that since ,i have made use of it in very difficult circumstances1 and with well known artists1 neither of them or those regularly employed in the kitchen of the ,reform ,club have found anything contrary to good order1 celerity1 and comfort in preparing everything wanted for a large dinner2 therefore ,i do not hesitate to recommend the above improvement in whatever kitchen it may be1 according to its several localities4 ,illustration3 ,,kitchen ,,table4 ,on the right hand side of the table is a roasting fire-place1 principally used for game and poultry1 on a plan entirely new1 the size is seven feet wide and five feet six inches high1 the bars are perpendicular and vertical1 opening at one end1 and supported upon castors1 which allows the cleaning of it with much more ease1 and affords access for the repairing of the boiler without pulling down any of the works around it2 at the back of the stove in front of the boiler are thick ,welsh lumps1 by which hot water can be obtained twenty-four hours after the fire is put out4 ,the great advantage of this range is1 that from the smallest bird to the largest joint1 even a baron of beef can be cooked to perfection1 although there is only four inches and a half depth of coals4 ,as the consumption of this article is much less in a grate built on this principle1 ,i expect that the old style of grates will disappear4 ,another advantage is1 that broiling can be done in a very superior style1 by means of a double gridiron suspended from an extending bracket hooked over the top bar2 for which see my ,kitchen of the ,bachelor4 ,on the left1 in the thickness of the wall1 is a small cistern to supply the boiler with water as it is drawn out hot on the right hand side4 ,a screen closet is placed before this fire1 drawn on castors1 seven feet long1 six feet high1 and two feet wide1 having two grated shelves for dishes1 and open to the fire1 with sliding doors and flaps1 the same as the one described in the roasting kitchen4 ,turning your back to the fire-place1 on the right is a recess1 ten feet high1 ten wide1 and two and a half deep1 forming an elliptic arch1 in which is fixed a dresser used for silver dishes1 c41 previous to a large dinner2 underneath are four drawers for small kitchen utensils1 and above the dresser three shelves for tinned iron saucepans2 in the front of the shelves are suspended covers of various sizes and large preserve-pans4 ,on the right1 in another recess1 six feet four inches high1 four feet three inches wide1 and two feet and a half deep1 there is also a dresser1 above it large dish covers4 ,in the recess of the same size on the left is fixed a low cast-iron charcoal stove for boiling large fish1 which is only used when large fish are required to be stewed or boiled2 when not in use for that purpose it is covered with a thick board elevated one foot above1 being supported upon four strong feet in wood1 thus forming a dresser upon which to deposit any article previous to its being dressed at the broiling or fish stoves2 on each side are tin drainers for kitchen spoons1 c41 higher up are two rows of hooks for large dish covers2 the whole appearance of that side is pleasing to the eye1 by the number of various articles to be seen1 its regularity1 and the brilliant cleanliness of everything4 ,facing the fire-place is a large cast iron stove1 heated with coals1 twelve feet five inches long1 and two feet ten inches wide1 divided into five parts1 two of them are used for broiling steaks1 cotelettes1 c41 and the others to boil and fry fish4 ,on a compass brass rod1 and moveable1 is fixed a fire-screen obliquely at the end1 to prevent the heat injuring the eyes1 and at the same time acting as a reflector in the interior of saucepans on the stove if required4 ,at the extremity of the stove is a bain marie1 two feet eight inches square1 and seven inches deep1 principally for keeping fish-sauces hot4 ,next is a cast iron steam closet1 four feet seven inches wide1 two feet two inches deep1 divided into three parts1 the two shelves are of iron1 two inches and a half thick1 therein are deposited all the fish dressed and waiting to be taken up4 ,near it is another closet1 five feet and a half long and two wide1 warmed also by steam1 with sliding doors for china dishes and covers2 the top1 which is on a level with the delivery window1 is of cast iron and heated by the same means1 therefore every dish from the time they are dressed up to the time they reach their destination1 keeps moving from one place to another in or upon places kept hot for that purpose4 ,illustration3 ,,gas ,,stoves1 ,,etc4 ,in the corner next to delivery window is the desk for the clerk of the kitchen1 the size is four feet long and three feet wide1 with a seat1 all the orders are sent from the dining-room by a wooden pipe of communication1 and after each dinner is served the bill is sent up in the same way4 ,every dish is called for by the clerk at the hour ordered4 ,on his left are three voice conductors with bells communicating to all parts of the club where culinary services are required4 ,turning to the left is the large and principal ,french stove1 fifteen feet three inches long by three feet nine inches wide1 beginning with a bain marie two feet and a half square1 warmed by steam1 with two taps for hot and cold water4 ,this bain marie is for soups and sauces especially prepared for the coffee-room4 ,by the side is a column supporting the ceiling1 round it at a proper height are three rows of hooks for fryingpan covers1 spoons1 forks1 skimming ladles1 c4 ,along the stove at back is the coping wall separating the two kitchens1 on which are fixed two grated iron shelves1 upon which are placed a number of stewpans and moulds of all sizes4 ,further on is situated the stoves where entres1 soups1 c41 are prepared1 being a grate for a charcoal fire in the centre1 with one of my new gas stoves upon each side1 which afford the greatest comfort ever introduced in any culinary arrangement2 each stove is divided into five compartments1 7see ,plate7 each having a separate pipe and brass cock1 with a separate main pipe to each stove1 which supplies sufficient gas to burn the whole five compartments at once1 or only one by not turning the gas into any of the other compartments1 or if all burning at once the fire may be regulated to any height you may think proper by means of the brass cocks1 turning the gas either full or only partially on4 ,it possesses also the following advantages3 you obtain the same heat as from charcoal the moment it is lit1 it is a fire that never requires making up1 is free from carbonic acid which is so pernicious1 especially in small kitchens1 and creates neither dust or smell 7except the gas should neglectfully be not properly turned off71 and by my last improvement it is also now quite free from smoke4 ,with the aid of my new octagonal trivet#ba ,i can place nine stewpans over without the fear of upsetting either1 some only simmering and others boiling at the same time1 which is invaluable1 as by the gentle simmering you are enabled to extract all the fat from soups or sauces1 assisting in the clarification1 and causing them to digest more freely4 ,the gas stoves also tend to greater economy1 as they are not lit till the moment wanted1 then only the quantity required1 and may be put out the moment it is done with1 ,i think it a great pity that they can only be fitted in ,london and other large towns daily supplied with gas1 but it is there it is most required1 as the kitchens are smaller than in country houses1 no heat whatever being created in the smallest kitchens by the use of gas stoves4#bb ,illustration3 ,,bain ,,marie1 ,,sink1 ,,hot ,,plate1 ,,and ,,rack ,,for ,,saute-,,pans4 ,further on at the end of the stove and parallel with the bain marie there is another1 two feet six inches square with two taps for hot and cold water1 used for keeping sauces hot for a private dinner in the house dinner room1 being three different bain maries1 one for fish sauce1 one for the coffee-room1 and one for the private dinner4 ,next is a slate sink two feet and a half long1 one foot two inches wide1 and eleven inches deep1 with two taps for hot and cold water used for washing various kitchen utensils used at the charcoal stoves4 ,above the sink1 hot plate1 and bain marie1 is an iron rack nine feet long with hooks to hang huge saut-pans4 ,near it is a hot plate two feet six inches square heated by steam1 upon which are placed dishes prepared for dinners and from thence removed to the house dinner-lift1 which is drawn up either by steam or hand machine4 ,the sink trap bell is one of the most simple and useful fixtures of a kitchen2 ,i invented it after twelve months of the greatest inconvenience arising from a complete stoppage in many of the drains of the club1 which not only created an offensive effluvia but frequently caused the opening of the greater portion of the basement of the house4 ,since the introduction of the trap bell to the sinks throughout the kitchen department such offence has entirely ceased4 ,the bell is made of copper and is six inches long and ten in circumference4 ,it screws to the sink and has several holes pierced through for the passage of the water only and the prevention of anything else passing down4 ,it will be seen that the plug is attached to a rod1 which is in its turn joined to a chain4 ,by pulling the latter the plug is removed and if it be necessary to keep it open a link of the chain may be attached to a nail fastened in the wall4 ,the expense is a mere trifle1 the comfort none can fully appreciate4 ,i am happy to add that my example has since been followed with similar success throughout the club1 and that it has been likewise copied in many noblemen's and club-house kitchens4 ,illustration3 ,,sink ,,trap ,,bell4 99 99 99 99 99 ,i now beg leave to remark to my readers that if ,i have been a little tedious or profuse in giving the exact measurement of the different parts and every object of this kitchen by feet and inches1 it was with the view to be useful to those who have honoured me with their subscription1 and the public2 ,i dare hope that my humble efforts will have the effect of producing hereafter a reform in the art of building and fitting up a kitchen which1 without being of an immoderate size1 contains all that can be wished for as regards saving of time1 comfort1 regularity1 cleanliness1 and economy4 ,i am happy to have this opportunity of acknowledging that without the great liberality of the honorable members of the ,reform ,club1 and the kindness of that celebrated architect ,mr4 ,barry1 ,i could never have succeeded in accomplishing the improvements so essential in a well regulated establishment2 ,i shall1 therefore1 remain always gratified for the encouragement they never ceased to give me in confiding to my direction this new system of building and fitting up a kitchen which is now in active operation1 not only for the economy of the ,reform ,club but to serve as a guide to the amateurs of a good kitchen as well as of good living4 ,,end ,,of ,,description4 ,,my ,,kitchen ,,at ,,home4 ,do not fancy1 gentle reader1 under this title to see a wonder of the age1 as regards grandeur and magnitude2 but for comfort and convenience you will find a correct miniature of the kitchen1 the plan of which ,i have just described1 the room being only large enough for one or two persons to work in instead of fourteen1 and intended to supply parties of from eight to ten instead of a hundred and above2 whether of great or little importance1 everything1 more or less1 has its share of merit when well contrived1 and by the same rule1 these two culinary departments1 although upon a very different scale1 possess the same advantages4 ,in publishing my ,plan of the ,kitchen of the ,reform ,club1 many persons could not conceive my motive for so doing1 saying that no private family would ever be in want of so large a kitchen1 and it would be madness to go to such an expense1 with which reason ,i fully concurred2 but being aware at the same time that all my new plans and discoveries might be reduced to any scale1 those just observations have induced me to make ,my ,kitchen at ,home as complete in its way as the other1 and to be able to afford the facility to any man cook1 if employed upon any extraordinary occasions1 to dress a first-rate dinner1 as well from the ,receipts adapted for the ,wealthy1 as from those under the heading of ,my ,kitchen at ,home4 ,the completeness of the arrangements1 although much smaller1 would at first become rather expensive1 but would last almost for ever2 should they1 however1 be too expensive for some of my readers1 a reduction might be made in some of the fittings or apparatus1 but still keeping to the same style1 and retaining the most useful and serviceable2 but1 as any curtailing would disfigure this little model1 ,i will1 for the convenience of some1 present my readers with the plan of a smaller one1 under the denomination of the ,bachelor's ,kitchen1 which unfortunate class are often individually deprived of any kind of real homely comfort2 and to be still more sociable1 ,i have even added the smallest of all kitchens1 being that of the ,cottage4 ,my intention1 in giving the plans of several smaller kitchens1 is to prove what ,i have before advanced1 that ,i could easily introduce any of my plans1 or apparatus1 into kitchens of the smallest dimensions4 ,i now must politely beg of my readers to refer to page #fcc1 where they will see a correct plan of my small ,kitchen at ,home1 under which title ,i shelter myself from culinary criticisms1 because every man is1 or ought to be1 allowed to do anything he likes 8at home40 ,,reference ,,to ,,plan ,,of ,,my ,,kitchen ,,at ,,home4 ,,the ,,kitchen4 ,a4 ,the kitchen-grate1 for roasting1 constructed with perpendicular bars1 about two feet in height1 and backed with ,welsh lumps4 ,the opening of the grate has a slide1 working up and down1 to regulate the draught4 ,b4 ,a boiler behind the grate1 from which a constant supply of hot water is obtained4 ,c4 ,the smoke-jack4 ,d4 ,the screen and plate-warmer4 ,e4 ,the dripping-pan4 ,f4 ,the ash-pit1 having an air drain attached1 communicating with an air brick at the exterior1 to increase the draught required to turn the smoke-jack2 it would also prevent the chimney from smoking4 ,g4 ,the oven1 heated by a fire beneath4 ,h4 ,the bain marie1 heated by hot water circulating from the boiler4 ,i4 ,the hot plate1 heated by a fire4 ,the coal would be kept underneath4 ,k4 ,a charcoal1 or gas stove4 ,l4 ,thick kitchen table1 with sliding shelves and rows of drawers4 ,m4 ,place for wet sponge to wipe the table4 ,,nn4 ,seasoning box1 and fish-sauce box1 made to turn on centre pivots4 ,o4 ,dresser with cupboards beneath1 to put four entre services of china2 above it the shelves and hooks for covers1 baking-sheet1 c4 ,p4 ,iron rail1 or shelf for coppers4 ,q4 ,dresser for dishes1 with drawers for small kitchen utensils1 one drawer for fat and a slide-board2 over it a rail1 with hooks for the covers4 ,r4 ,iron rail similar to preceding4 ,s4 ,rack for the spits1 as described in the ,kitchen of the ,reform ,club4 ,t4 ,the scrubbing-board4 ,u4 ,the hot water tub1 with taps4 ,w4 ,the cold water tub4 ,x4 ,the draining-board1 grooved and inclined towards the cold water tub4 ,y4 ,the plate-rack2 that part which is over the tub being perforated with holes at the bottom4 ,the other half of the bottom is inclined in the direction of the holes4 ,z4 ,a cistern1 in the front area4 ,,the ,,larder4 ,a4 ,a dresser with drawers beneath1 to deposit sauces and cold meat4 ,b4 ,flour box4 ,c4 ,narrow upright closet for preserves and spice jars4 ,d4 ,marble sub for pastry1 with ice drawers1 and pickle drawers beneath4 ,e4 ,mortar4 ,f4 ,safe for cooked meat4 ,g4 ,rail hung from the ceiling to hang up meat and game4 ,h4 ,boxes of different sizes in two tiers2 they are made of slate with wooden moveable fronts1 and are for vegetables4 ,i4 ,iron rail above1 for moulds and spices4 ,k4 ,potatoes4 ,illustration3 ,,plan ,,of ,,my ,,kitchen ,,at ,,home4 ,,reference ,,to ,,plans4 ,,the ,,bachelor',s ,,kitchen4 ,a4 ,the grate1 with upright bars about eighteen inches in height1 and ,welsh lumps at the back4 ,near the bottom of the grate are small openings to assist the draught1 which communicate with an air drain from the exterior4 ,the openings can be regulated by slides4 ,b4 ,the boiler4 ,c4 ,reservoir to supply boiler1 the pipe from which has a ball-cock4 ,d4 ,the oven4 ,e4 ,the hot closet4 ,below this is a tap to procure hot water from the boiler4 ,f4 ,the screen and plate-warmer4 ,g4 ,the dripping-pan4 ,h4 ,the smoke-jack4 ,i4 ,a double gridiron4 ,this is moveable1 and hangs from a bracket which clasps upon the top bar of the grate4 ,it can be moved to any distance from the bars1 and can be turned without removing it from its position on the bracket4 ,for this purpose there is a swivel-joint about the middle of the handle4 ,j4 ,swing bracket1 to support a pan4 ,k4 ,a charcoal or gas stove4 ,l4 ,rack for the spits1 as described in the kitchen of the ,reform ,club4 ,,mm1 ,m ,iron shelves of open rails for the coppers1 c41 about seven feet from the floor4 ,n4 ,the sink1 furnished with taps for hot and cold water4 ,it has the bell trap1 of which a drawing has already been given4 ,under the sink the coal-box is kept4 ,o4 ,the plate-rack1 placed above the sink4 ,p4 ,the dresser1 with slide boards and drawers4 ,q4 ,place for the sponge and water4 ,r4 ,the spice-box4 ,s4 ,the meat-safe4 ,this is divided into two compartments1 for raw and cooked meat4 ,it is placed outside the building1 and runs upon wheels and rails1 being drawn forwards or pushed back4 ,with this object a chain is attached to the front1 and there is a weight1 made to counterbalance the weight of the safe1 exclusive of the contents4 ,there is a slide board near the foot of the dresser to stand upon4 ,the plan represents the safe in its position1 when not in use4 ,it could readily be adapted to balconies in existing buildings4 ,it might be desirable to have the wire gauze double4 ,t4 ,dresser1 with marble top1 to make pastry upon4 ,beneath are the vegetable boxes in two ranges2 they are shown by dotted lines4 ,v4 ,the mortar1 which stands upon a block of wood1 slightly hollowed to receive it4 ,when not in use it can be placed beneath the dresser4 ,there is an iron ring above1 as in the other kitchens1 for the handle of the pestle to work through4 ,,ww4 ,closets for preserves and other purposes4 ,x4 ,shelves4 ,,the ,,cottage ,,kitchen4 ,a4 ,the grate1 as before4 ,b4 ,the boiler4 ,c4 ,reservoir to supply boiler4 ,d4 ,oven4 ,e4 ,the screen4 ,this is a simple wooden rail covered with tin1 and can be used as a clothes-horse4 ,f4 ,swing bracket1 to support a pan4 ,g4 ,bracket for roasting1 and gridiron1 before described4 ,h4 ,ash-pit1 and air drain communicating with the exterior4 ,i4 ,the sink1 with taps for hot and cold water4 ,the coal-box may be placed underneath4 ,k4 ,plate-rack4 ,l4 ,water-butt4 ,m4 ,the dresser1 with drawers and slide boards4 ,n4 ,place for the sponge and water4 ,o4 ,salt and spice-box4 ,p4 ,the meat-safe1 placed at the upper part of the larder1 which is well ventilated by panes of perforated zinc in the window4 ,q4 ,potatoes1 beneath the stairs4 ,r4 ,plate shelves4 ,s4 ,shelves for the pans1 below the plate shelves4 ,t4 ,copper4 ,illustration3 ,,the ,,bachelor',s ,,kitchen4 ,illustration3 ,,the ,,cottage ,,kitchen4 ,,dinner ,,party ,,at ,,home4 ,,bill ,,of ,,fare ,,for ,,eight ,,persons4 #a ,,soup4 ,french ,pot au ,feu4 #a ,,fish4 #c ,slices of ,salmon en matelote4 #b ,,removes4 ,braised ,fowls with spring vegetables4 ,leg of ,mutton basted with devil's tears4 ,asparagus4 ,new ,potatoes4 #b ,,entrees4 ,lamb ,cutlets with asparagus1 peas4 ,salmi of ,plovers with mushrooms4 #b ,,roasts4 #b ,ducklings4 #d ,pigeons barded with vine leaves4 #d ,,entremets4 ,orange ,jelly4 ,green peas4 ,omelette with fine herbs4 ,gooseberry ,tart with cream4 #a ,,remove4 ,iced ,cake with fruits4 ,nothing but light wine is drunk at the first coarse1 but at the second my guests are at liberty to drink wines of any other description1 intercepting them with several hors-d'uvres1 which are small dishes of ,french pickled olives and sardines1 thin slices of ,bologna sausage1 fillets of anchovies1 ciboulettes1 or very small green onions1 radishes1 etc42 also a plain-dressed salade la ,franaise 7for which see end of the entres1 ,kitchen at ,home71 fromage de ,brie1 ,neufchatel1 or even ,windsor cheese1 when it can be procured4 ,the coffee and dessert ,i usually leave to the good taste and economy of my menagre4 ,illustration3 ,,my ,,table ,,at ,,home4 ,une ,runion ,gastronomique sans dames1 est un parterre sans fleurs1 ,l'ocan sans flots1 une flotte maritime sans voiles4 ,,receipts4 ,,plain ,,joints ,,adapted ,,to ,,the ,,table ,,of ,,the ,,wealthy ,,as ,,well ,,as ,,my ,,table ,,at ,,home4 ,as hardly any dinner is properly served without a simple joint1 which may be deposited either on the table or sideboard1 ,i have placed all plain joints1 as also the directions for choosing meat1 at the commencement of ,my ,kitchen at ,home1 to which ,i shall beg to refer my readers while making the bills of fare1 or choosing different qualities of meat4 ,,of ,,the ,,choosing ,,and ,,roasting ,,of ,,plain ,,joints4 ,here ,i must claim all the attention of my readers3 many of the profession will1 ,i have no doubt1 be surprised that ,i should dwell upon a subject which appears of so little importance1 saying that1 from the plain cook to the most professed1 all know how to roast or boil a piece of meat1 but there ,i must beg their pardon2 ,i will instance myself3 for1 previously to my forming any intention of writing the present work1 ,i had not devoted the time necessary to become professionally acquainted with it1 always depending upon my roasting cook1 who had constant practice1 myself only having the knowledge of whether or not properly done4 ,i have since not only studied it closely1 but have made in many respects improvements upon the old system1 and many discoveries in that branch which ,i am sure is the most beneficial to all classes of society 7remembering1 as ,i have before stated1 that three parts of the animal food of this country is served either plain roasted or boiled74 ,my first study was the fire1 which ,i soon perceived was too deep1 consumed too much coal1 and required poking every half hour1 thus sending dust and dirt all over the joints1 which were immediately basted to wash it off2 seeing plainly this inconvenience1 ,i immediately remedied it by inventing my new roasting fire-place 7see page #fbb71 by which means ,i saved two hundred-weight of coals per day1 besides the advantage of never requiring to be poked1 being narrow and perpendicular2 the fire is lighted with the greatest facility1 and the front of the fire being placed a foot back in the chimney-piece1 throws the heat of the fire direct upon the meat1 and not out at the sides1 as many persons know from the old roasting ranges4 ,i have many times placed ladies or gentlemen1 visiting the club1 within two feet of the fire when six large joints have been roasting1 and they have been in perfect ignorance that it was near them until upon opening the wing of the screen 7see same ,plate7 by surprise1 they have appeared quite terrified to think they were so near such an immense furnace4 ,my next idea was to discontinue basting1 perhaps a bold attempt to change and upset at once the custom of almost all nations and ages1 but being so confident of its evil effects and tediousness1 ,i at once did away with it1 and derived the greatest benefit 7for explanation1 see remarks at the commencement of the roasts in the ,kitchen of the ,wealthy71 for the quality of meat in ,england is1 ,i may say1 superior to any other nation2 its moist soil producing fine grass almost all the year round1 which is the best food for every description of cattle1 whilst in some countries not so favoured by nature they are obliged to have recourse to artificial food1 which fattens the animals1 but decreases the flavour of the meat2 and1 again1 we must take into consideration the care and attention paid by the farmers and graziers to improve the stock of those unfortunate benefactors of the human family4 ,every country is famous1 more or less1 for some produce1 so is every county2 for instance1 for the best beef we are indebted principally to ,scotland3 the ,highland ox1 which if bred in ,scotland1 kept there until four years old1 and fed twelve months in ,norfolk1 cannot be surpassed2 those also that are killed in ,scotland are likewise very commendable1 but the connoisseur would give the preference by far to those that had undergone a change of atmosphere and pasturage4 ,norfolk also produces excellent beef1 as likewise does ,herefordshire1 which three sorts are ranked as the best by the first judges4 ,the ,brighton downs are noted for producing sheep of the first quality1 next to which may be ranked those of the ,norfolk downs1 they are rather larger1 more fleshy1 and the meat sometimes a darker colour4 ,herefordshire also produces some very excellent4 ,the ,scotch mutton is also very good1 and deservedly of high repute1 but ,i rarely ever use it1 as it is killed in ,scotland and hurriedly packed1 which causes it not to look so well1 and frequently very much bruises it2 but those of ,leicestershire are1 in my opinion1 quite the contrary1 being coarse meat and very fat2 ,i consider it unworthy of making its appearance upon the table of a man of wealth4 ,when residing at ,melton ,mowbray ,i tried several haunches1 even after hanging a month in winter1 and then roasted to perfection1 ,i could not find in them any flavour worthy of the taste of an epicure2 ,i consider it more as a useful nourishment than a delicate meat4 ,the best ,welsh mutton is brought direct from its native mountains1 the heath upon which it feeds gives a very rich flavour to the meat1 which is very dark without much fat2 many are fed in some of the ,english counties1 they are very excellent and much fatter1 but do not possess the same wild flavour4 ,the beat veal to be obtained in the spring time of the year comes from the west of ,england1 being rather small and very white1 but there is a steady supply of good veal from ,surrey and ,essex throughout the year4 ,although very fine veal may be obtained in this country1 it is not to be compared to the quality of veal we obtain in ,france2 the veal of ,pontoise1 a little town six miles from ,paris1 outrivals any2 ,i would venture to say that one pound of that veal would make a better stock than double the quantity of the veal procured here3 no one can account for it1 but such is the actual case2 although there the quality of any other description of animal food is deficient1 we have to boast of the excellent flavour1 succulence1 and excessive whiteness of our veal4 ,house lamb may be obtained throughout the whole year1 but there is no great demand for it before ,february2 grass lamb makes its appearance now much earlier than formerly3 the quality much depends upon the winter season2 if a mild winter they may really be fed upon grass1 but if the contrary1 they must be fed with prepared food1 which increases their size but diminishes their quality4 ,pork for roasting is best when about six months old1 ,berkshire and ,hampshire producing the best4 ,the size of a leg of pork should not exceed more than seven pounds1 nor much less than six4 ,i do not know why1 but of late years pork has lost in a great measure its popularity1 and but seldom appears upon a nobleman's table2 it is in season from ,october to about ,march4 ,no4 #a4 ,sirloin of ,beef4 ,the royal honour which this bold and handsome dish received from the merry monarch1 who conferred upon it the honour of knighthood1 good ,sir ,loin1 which title it has ever since retained 7previously only bearing the cognomen of loin71 and most likely will retain until the latest period3 as a joint it claims precedence of all others4 ,in roasting1 the fillet and fat below keep the upper part moist1 and when well roasted1 such is the quantity of gravy1 that after a few slices have been cut it may be taken from it with a spoon4 ,procure a fine square piece of sirloin weighing about twenty pounds 7which has been hung at least three weeks in winter1 and eight or ten days1 if possible1 in summer1 observing that the older the meat is the longer it will require keeping before cooking1 and this remark applies to all kinds of meat1 especially to beef and mutton71 trim nicely1 leaving the fat about an inch and a half in thickness over the fillet1 cut a slice slantwise from the flap1 which turn under1 fixing it with skewers1 thus giving the joint an oblong shape2 with a sharp knife cut through the sinew 7running along the chine-bones7 in four or five places1 or the meat would contract in roasting2 make an incision in the centre of the chine-bones1 lengthwise1 with a chopper1 through which pass a spit an inch wide and half an inch in thickness1 bringing it out at the flap1 keeping the centre1 and avoiding the fillet4 ,when the joint is larger it would be advisable to use a cradle-spit1 which1 however like the other spit1 has its inconveniences1 one making a hole through the meat1 and the other pressing upon the fat1 making it heavy2 but in any kind of joint1 if not over-roasted1 you will never perceive the mark of the spit1 as the cavity closes immediately upon the spit leaving it2 always choose a spit corresponding to the size of the joint4 ,in a large kitchen1 where you require many joints roasting at one time1 a cradle-spit is a nuisance1 and must be used only where it cannot be avoided4 ,tie half a sheet of buttered foolscap paper upon each side of the beef1 and place to roast1 keeping it two feet from a very clear fire1 let remain twenty minutes1 then rub the top over with a piece of butter placed in the bowl of a large wooden spoon 7see page #cif71 and place the beef back to the distance of three or four feet from the fire1 allowing it two hours and a half to three hours to roast2 take it from your spit1 let remain a few minutes upon a dish until no more fat runs from it1 when place it upon the dish you intend serving it on 7previously taking out the piece of rump-bone affixed to the side to facilitate the carving2 but in choosing a piece of sirloin obtain it if possible without any of that bone attached1 or1 at any rate1 with but a very small piece1 as the joint looks so much handsomer without it71 pouring half a pint of good gravy 7page #cid7 under2 you will then perceive my object in not basting meat1 the fat and the skin will be of a very light gold colour1 which would have been quite the contrary if continually basted4 ,by placing the meat too near the fire the fat quickly melts and falls into the dripping-pan1 whilst by keeping it a tolerable distance it cooks gradually1 and as the meat revolves runs over its surface1 keeping it continually moist2 and1 again1 by placing it too near the fire it is liable to catch1 causing many persons to think that it has not been well basted2 another evil in basting is1 that by continually pouring hot fat over you cause that beautiful light fat attached to the joint to become heavy1 and the gravy which invariably falls from the joint with the fat remains upon it1 burns1 and causes it to be very indigestible4 ,it will also be easy to perceive in the habit of pouring a quantity of hot fat over all joints1 that if three or four should be roasting together1 one over the other1 that one description of meat becomes basted with the fat and gravy of several1 whilst the mere rubbing of a piece of butter over is not the least objectionable1 as nothing can fall upon other joints but a little butter or clear fat1 which cannot in the least interfere with the flavour of other meats1 but still ,i would advise that lamb1 veal1 poultry1 and even game1 be kept at the top where there is beef1 mutton1 or pork roasting2 this only applies to large establishments4 ,the above description is applied for the ,kitchen of the ,wealthy1 but ,i must confess ,i do not object to a small piece of beef for my ,kitchen at ,home2 ,i should proceed precisely as above1 only procuring a piece of not more than eight1 ten1 or twelve pounds in weight2 put a little water in the dripping-pan1 place the beef upon a spit papered as before1 put it very near the fire for a few minutes1 rub over with butter1 then put it back at the distance of two feet2 let roast1 if weighing from ten to twelve pounds1 an hour and a half to two hours1 depending much upon the fire1 of which any person may judge with or without practice2 take it up1 dress upon your dish1 then have the contents of your dripping-pan in a basin1 from which extract the whole of the fat1 and pour the gravy over the chine-bones1 it will be very good1 and save the trouble and expense of making gravy2 a couple of ,yorkshire puddings1 of two eggs each1 are very excellent cooked under the meat2 before ,i had a smoke-jack in my small kitchen ,i used to roast very well with a bit of string4 ,for the cottage kitchen1 where there is no smoke-jack provided1 you may roast very well with a piece of worsted or string1 by hooking it to the meat1 and then suspending it to a bracket fixed under the mantel-piece1 which will enable you to remove it to any distance you think proper from the fire1 making a tea-tray1 at the distance of three feet from the fire1 act as a screen2 the bottle-jacks are not bad1 but soon get out of repair4 ,no4 #b4 ,ribs of ,beef4 ,a piece of from twenty to twenty-five pounds makes a very pretty joint2 trim neatly by sawing off the tips of the chine-bones to make it stand flat1 saw also about three inches from the tips of the ribs1 merely sawing through the bones1 which detach from the meat1 leaving a flap1 which fold under and fix with wooden skewers1 not1 however1 pulling it too tight1 or it would cause the skin to crack in roasting1 which would produce a very bad effect2 roast as directed for the sirloin1 from two hours and a half to three hours would be sufficient1 unless very thick4 ,for a cold joint the ribs are better than the sirloin1 which last should always be eaten hot4 ,at home ,i often have a piece of ribs of beef weighing from six to eight pounds1 and roast by passing a very thin spit through1 and placing it down before a moderate fire2 or1 if in a small cottage1 hang it up with string as for the small sirloin2 it would take from an hour and five minutes to an hour and a quarter roasting1 being perpendicular you may baste it slightly1 as it does not receive much nourishment from its own fat4 ,no4 #c4 ,rump of ,beef4 ,this is also a very delicate joint1 but can only be had to perfection in the winter months1 as it requires hanging from three weeks to a month before it is in readiness to roast to perfection2 procure one of from thirty to thirty-five pounds in weight1 trim neatly1 leaving all the fat1 for1 taking so long to roast1 should it be short of fat it would go to table quite dry2 roast it in a cradle-spit as directed for sirloin1 but keeping it still further from the fire1 and giving it from four hours and a half to five hours roasting1 it might also be roasted in paste as directed for haunch of venison 7,no4 #bbb71 or wrap it up in several sheets of paper well buttered1 and browned by taking off the paste twenty minutes before removing from the fire4 ,this bold joint never makes its appearance in my ,kitchen at ,home1 but ,i have frequently used the piece of fillet attached to it1 which weighs from three to five pounds2 ,i leave about an inch of fat upon it1 pass a small spit through1 and roast from three quarters of an hour to an hour2 for gravy ,i proceed as for the sirloin4 ,cold potatoes1 previously boiled1 put under it in the dripping-pan whilst roasting1 and turned occasionally1 are very excellent4 ,no4 #d4 ,baron of ,beef4 ,it is an old saying that two extremes often meet1 so with me1 ,i leave my five pounds' joint roasting and1 like ,gulliver1 make a step towards the empire of the giant4 ,this is1 indeed1 a colossal joint1 which at first sight would put a modest fire out of conceit1 my smoke-jack out of order1 and1 above all1 drive my few guests' appetites from their frugal stomachs2 they not being initiated in the grandeur or importance of a civic or aristocratic banquet would consider it a mighty dish of vulgarity4 ,but stay1 friends1 ,i would observe grandeur and magnitude are far from being vulgar2 to prove that my assertion is correct ,i have the opinion of ages1 for it is a dish almost as old as ,england herself4 ,i have before stated that ,charles the ,second gave the title and importance to the sirloin1 and ,i have no doubt the baron owes its origin also to some such cause or great event1 which ,i will attempt to discover for the information of some of my readers who1 like myself1 at present may be entirely ignorant of its origin1 which ,i feel assured will prove interesting4 ,a baron of beef is generally cut from a small ox1 and includes the two rumps and two sirloins with one of the rib bones on each side2 it must be trussed precisely as for a saddle of mutton2 pass a spit1 which of course must not be too large1 through the spinal-marrow-bone1 then wrap the beef up in paste as for a haunch of venison 7,no4 #edj71 only a little thicker1 add also more paper1 set it three feet from a brisk fire1 pouring fat over the paper to prevent its catching fire1 twenty minutes afterwards remove the spit two feet farther from the fire1 inclose it well with the fire-screen1 and roast eight or nine hours1 keeping it turned by hand2 half an hour before it is done take off the paste and paper and give the beef a fine gold colour1 when take up1 dress in a dish with gravy under and serve4 ,the ancient style was to serve a representation of ,st4 ,george and the dragon1 cut from vegetables1 upon the top1 fresh salad also of every description used to be placed around1 but the whole was obliged to be removed at the commencement of carving4 ,having promised my readers that ,i would make all possible inquiry relating to the origin of the inviting joint called baron of beef1 a careful search into 8,hone0 and others1 has not1 ,i regret to say1 been attended with quite a favorable result1 and the only information which ,i can at present obtain is the legendary one that ,king ,john1 after signing ,magna ,charta at ,runnymede1 partook of a repast in the company of his barons1 consisting of the saddle and part of the ribs of beef roasted1 and that hence arose the saying 8baron of beef40 ,now this appears very much like the traveller's tale that had but one point in its favour1 namely1 that no one present could possibly contradict it4 ,no4 #e4 ,round of ,beef4 8,here10 says ,john ,bull1 with a good-humoured countenance 7standing near a table upon which was a round of beef being prepared for dressing1 clapping his hands upon his knees1 and bending with no little difficulty his colossal stomach71 8do you know1 my excellent friend10 says he to me1 8,i fear you cannot cook that glorious dish to perfection1 for ,i have not yet forgotten your seven hours' dressing of a leg of mutton 7p4 #aic71 so if you are not above receiving a lesson ,i will give you one which will enable you to dress this all-important dish to perfection2 for ,i prize it as ,i do my own roast beef of old ,england1 and you must be aware that after the centuries of practice ,i have had that ,i must understand some little about it4 ,well1 in the first place1 the quality of the meat has a good deal to do with it1 of which you have given a fair description1 ,i therefore pass it over2 but to proceed3 it must be cut pretty freely from the knuckle and placed in a brine-tub1 cover well with salt1 rub it well in1 leave it until the next day1 when again rub it with the salt and brine created by the gravy from the meat1 rubbing well every other day until it has remained a fortnight1 that is1 if of a good size1 weighing from thirty to thirty-five pounds1 if larger or smaller1 more or less time1 which must be left to your own good judgment1 then take it out of the pickle1 let drain twenty minutes1 take out and form it of a good shape1 folding the fat round1 which fix with skewers1 tying it round with a few yards of very wide tape1 tie it up in a thin cloth1 and place it in a large stock-pot with plenty of cold water1 set upon a good fire and when beginning to boil draw it to the corner1 where let simmer five hours1 but two hours before it is done put in eight fine carrots1 scraped and cut into six or eight pieces1 twelve turnips 7peeled71 and two suet puddings1 weighing from two and a half to three pounds each1 these articles would1 perhaps1 cause the water to cease boiling1 if so1 place it again quite over the fire until it does boil2 when done take out the round1 let drain ten minutes1 take it from the cloth1 detach the tape1 take out the skewers1 replacing them as you take them out with long silver skewers1 dress upon a large hot-water dish1 and pour over about a quart of the liquor it was boiled in1 cut a large slice from the top about two inches and a half in thickness1 dress the carrots and turnips tastefully around and serve1 with the puddings upon a separate dish1 sending one after the other1 they will eat much lighter4 ,when upon the table it must be carved with a regular round-of-beef knife 7very sharp7 in slices not exceeding the thickness of half-a-crown piece1 assisting each guest to a slice1 also give one third fat1 with a little of the carrot and turnip1 but never dig the underdone part from the centre to oblige any one1 for they that cannot eat from a joint well-cooked and fairly carved are not worthy of having one set before them4 ,some persons like them1 when salted1 to cut red quite through1 ,i do not admire it1 but it is done by adding two ounces of sal prunella and half a pound of saltpetre to every fifteen pounds of salt used in the pickling4 ,when a round of beef is very large some persons place a tin tube in the centre to boil it1 ,i do not think it a bad plan1 as it causes it to cook more regular40 ,after receiving the above useful lesson1 and being desirous of improving my profession in all its branches1 ,i remembered that amongst the number of joints boiled to serve cold for large civic1 agricultural1 or benevolent anniversary dinners1 the round of beef was the most prominent1 and having seen it standing in dishes to get cold1 with the dish filled with the gravy that runs from it1 particularly if a little overdone1 caused me to hit upon the following expedient to prevent the meat losing so much of its succulence3 fill two large tubs with cold water1 into which throw a few pounds of rough ice1 and when the round is done throw it1 cloth and all1 into one of the tubs of ice water1 let remain one minute1 when take out and put it into the other tub1 fill the first tub again with water1 and continue the above process for about twenty minutes1 then set it upon a dish1 leaving the cloth on until the next day1 or until quite cold2 when opened the fat will be as white as possible1 besides having saved the whole of the gravy4 ,if no ice1 spring water will answer the same purpose1 but will require to be more frequently changed2 the same mode would be equally successful with the aitch-bone4 ,the above is a joint which ,i have always considered too large for my ,kitchen at ,home1 but the aitch-bone or brisket is easily managed4 ,no4 #f4 ,aitch-bone of ,beef4 ,a good-sized one would weigh from fifteen to twenty pounds4 ,pickle it precisely as directed in the last1 but one week would be sufficient1 boil nearly three hours1 and serve with the vegetables round as before1 and a suet pudding separate2 if for cold do not take the tape from it until cold1 trim the top1 run a silver skewer in at the extremity1 and serve garnished with sprigs of very green fresh parsley4 ,no4 #g4 ,brisket of ,beef4 ,the whole brisket would require pickling for a week1 it must not be too fat2 this being a long awkward joint may be cut in two1 and served upon separate occasions1 boil about five hours and serve as for the last two1 with the vegetables around it2 when upon table it must be cut into thin slices1 fat and lean in fair proportions4 ,the remains of a brisket of beef are excellent when cold4 ,no4 #h4 ,brisket of ,beef la ,garrick4 ,this dish will1 ,i am sure1 be as popular with the ,english public as the celebrated tragedian and comedian whose name ,i have borrowed1 even if he were now alive4 ,procure a nice brisket of beef with as little fat as possible attached1 if too much cut a little of it off1 and detach the whole of the bones from it1 then make a pickle with twenty pounds of salt1 three quarters of a pound of saltpetre1 four cakes of sal prunella1 two pounds of moist sugar1 and two cloves of garlic1 with which rub the meat well1 and leave it rather more than a week1 rubbing and turning it over every day2 then drain and cut it into two equal parts1 place one upon the other1 mixing the fat and lean well1 tie them together1 and afterwards in a clean cloth1 put into a large stewpan or stock-pot containing six gallons of water1 and let simmer for eight hours1 7but to ascertain correctly if done run a trussing-needle into it1 if tender it is quite done271 then take it out and let it remain ten minutes upon a dish to drain1 have ready a large tin dish-cover1 eighteen inches long1 twelve wide1 and deep in proportion1 place it upon a trivet and put the beef into it1 opening the cloth to lie smoothly in the cover1 and with a fork arranging the meat1 fat and lean together1 all over the bottom2 you have a common piece of board half an inch in thickness made to fit into the cover1 place it upon the meat with half a hundred weight upon it1 and let remain in a cold place until the next morning1 then take off the weight and the board1 pull the cloth gently at each angle1 and when loose turn it over upon your dish1 take the cloth off gently1 garnish with sprigs of parsley1 fresh watercresses1 and small radishes 7if in season71 cut in thin strips crosswise4 ,nothing could be nicer than this for a breakfast or luncheon1 it will keep good a fortnight in winter1 and as long as a week in the summer by putting it in a cold place4 ,i have frequently made some in my ,kitchen at ,home1 procuring a piece weighing ten or twelve pounds1 from the bones and trimmings of which ,i have also made very excellent soup1 which but of course must be fresh4 ,the pickling will answer to salt three or four other joints1 as it will keep good nearly a month in summer1 and much longer in winter4 ,no4 #i4 ,haunch of ,mutton4 ,the haunch is the most important joint from the sheep1 it requires but little trimming1 and to be hung about three weeks 7season permitting74 ,saw about three inches from the knuckle1 detach all the skin from the loin1 and put it upon a spit1 commencing running the spit in at the knuckle and bringing it out at the flap1 avoiding the fillet of the loin 7a cradle spit may be used for this joint17 set it down at the distance of two feet from a good solid fire1 and if weighing about twenty pounds it requires two hours and a half roasting1 ten minutes after it is down rub it over with butter1 which you have fixed in the bowl of a wooden spoon1 it will form a kind of froth over it1 then place it back three feet from the fire1 where let it continue until done1 if approved of1 shake over a little flour from a flour-dredge a quarter of an hour before taking it up1 when done dress upon your dish with a paper frill upon the knuckle and about half a pint of gravy under4 ,if the meat is rather fat the butter may be omitted4 ,no4 #aj4 ,soyer's ,saddle-back of ,mutton4 ,this is an entirely new joint which ,i have introduced in this present month1 ,april #ahdf4 ,i have served it but three times in our coffee-room1 where it gave the greatest satisfaction to those who had partaken of it1 having dined from fifteen to eighteen each1 whilst two saddles1 which would weigh six or eight pounds more1 would not dine more than seven or eight if badly carved1 or more than ten if properly carved in the usual manner4 ,the cut is a correct representation of the appearance of the new joint1 which serves to indicate the mode of carving4 ,it is composed of the two loins and two necks of a sheep trimmed into the form of a double saddle1 without interfering in the least with the legs and shoulders1 which would cause a serious loss to the butcher4 ,illustration ,trim and dispose the saddle-back as follows3 saw the centre bone of the back as far as the saddle1 dividing it but not cutting the meat or making a hole through1 then with a small saw divide each joint1 so as to admit of the necks being cut into chops in carving1 when well separated take a piece of a good length from the ends of the rib bones1 trim the flaps1 turn them under1 fixing them with skewers and string1 giving the proper shape as the design represents1 pull the skin from the whole back1 melt two ounces of butter1 which rub over with a paste brush to give a good appearance and let remain five or six days previous to roasting1 weather permitting4 ,to roast1 pass a long saddle-of-mutton spit through the spinal-marrow-bone1 bringing it out at the ends of the necks1 fix it to a larger spit1 and place at a good distance from a moderate fire for nearly three hours2 avoid basting1 but a quarter of an hour before taking up shake a little flour mixed with some finely-ground rice over1 which is very good for a little change4 ,this joint looks very noble1 and does not appear too large when roasted4 ,for a small dinner a saddleback of ,welsh mutton or lamb will make a very fine remove4 ,to carve1 commence by passing your knife down the back where nothing but the meat and skin holds it together1 and from thence crosswise to the flap1 serving a cutlet and a slice between to each person1 continuing the same way through the saddle2 you will thus carve the meat according to the grain1 and produce fresh hot gravy for each person as you proceed carving4 ,should any remain1 it is fit either to be sent cold to table or dressed otherwise advantageously4 ,no4 #aa4 ,saddle of ,mutton4 ,procure a fine saddle of mutton1 about fourteen pounds in weight1 that has been kept some time1 take off the skin with a knife1 and skewer the flaps under1 run a lark-spit through the spinal marrow-bone1 which spit affix to a larger one1 and place down to roast as directed for the saddle-back2 it will require about an hour and three quarters roasting1 and must be carved as in the last4 ,no4 #ab4 ,leg of ,mutton4 ,a leg weighing eight pounds would take about an hour and a half roasting2 run the spit in under the thigh-bone and bring it out at the knuckle1 roast it as described for the haunch1 and send to table with a frill upon the knuckle4 ,when ,i have a leg of mutton to roast in my kitchen ,i make a small incision at the knuckle two or three days before roasting1 in which ,i put two or three cloves of garlic1 it will give the mutton a fine and peculiar flavour1 not at all resembling the strong1 and to some objectionable1 flavour of garlic4 ,i frequently serve it with haricot beans under it1 dressed as directed 7,no4 #ajid74 ,no4 #ac4 ,shoulder of ,mutton of seven or eight pounds weight will require about one hour roasting2 run the spit in at the flap and bring it out at the knuckle1 observe the same directions as before1 not basting1 but merely rubbing it over with the butter4 ,no4 #ad4 ,loin of ,mutton4 ,a loin weighing six pounds would require an hour to roast2 take off all the skin with a knife1 and separate the joints with a chopper1 not cutting through the fillet2 run a lark-spit through from one extremity to the other and affix it to a larger spit1 observe the same directions in roasting as for the haunch4 ,this is a very favorite dish of mine at home1 where ,i in general joint it with a meat-saw so as to enable me to carve it into thin slanting chops1 which look so much more inviting in the plate than those huge pieces which are generally carved4 ,no4 #ae4 ,neck of ,mutton4 ,this ,i call a very recherch little joint when well kept2 it must be nicely trimmed1 sawing through the bones at the tips of the ribs1 which detach from the meat1 folding the flap over2 saw off the chine-bone1 and with a knife detach the remainder of the bone from the fillet1 detach the skin from the upper part1 fix the flap under with a couple of skewers1 run a long flat iron skewer through the centre1 from one extremity to the other1 fix it to a larger spit1 roast 7if weighing five pounds7 nearly three quarters of an hour1 observing the same directions as before1 carve it crosswise1 cutting it in cotelettes1 one of which1 with a bone1 serve to each guest4 ,no4 #af4 ,boiled ,leg of ,mutton4 ,cut the knuckle from a leg of mutton which has been hung some time1 put into an oval braising-pan well covered with cold water1 in which you have put two ounces of salt1 place it upon a sharp fire until boiling1 when skim well1 and place it upon the corner of the fire to simmer about two hours1 that is1 if the leg does not exceed more than nine pounds in weight2 about half an hour before it is done add a dozen turnips1 peeled and cut into quarters1 when done take it up1 dress upon a dish with the turnips around1 place a frill upon the knuckle1 pour nearly half a pint of the liquor it was boiled in over1 and serve with caper sauce 7,no4 #fg7 in a boat4 ,observe1 in boiling any description of meat1 fast boiling would not cook it any quicker1 but cause it to eat very hard and bad4 ,at home ,i have tried to cook them by placing them in the water whilst boiling1 and when again beginning to boil drawing it to the corner of the fire2 it certainly saves a little time1 but does not eat so tender as when put into cold water4 ,i generally there mash turnips and serve them separately 7,i do not like them plain and watery1 although ,i consider they must be much more wholesome74 ,place the turnips when boiled into a stewpan1 add half a teaspoonful of salt1 a quarter ditto of pepper1 two ounces of butter with which you have mixed half a tablespoonful of flour1 and four tablespoonfuls of cream or milk1 mix all well together over the fire with a wooden spoon4 ,for caper sauce ,i mix a tablespoonful of flour with an ounce of butter and put it in a smallish stewpan1 add half a pint of the liquor the mutton was boiled in1 stir over the fire until upon the point of boiling1 when add a quarter of a tablespoonful of salt1 quarter that quantity of pepper1 a little grated nutmeg1 and a good spoonful of drained pickled capers2 then add another ounce of butter1 shake round over the fire1 and when melted it is finished4 ,i sometimes also add a spoonful of liaison1 it gives it a rich colour4 ,no4 #ag4 ,shoulder of ,mutton 7boiled74 ,choose a very tender one1 weighing about seven pounds1 cut off the knuckle1 and boil it as above2 one hour and a half would be sufficient4 ,,welsh ,,mutton4--,no4 #ah4 ,saddle-back of ,welsh ,mutton4 ,trim and truss it as ,south ,down mutton1 it will take one hour less roasting2 you may butter twice over4 ,no4 #ai4 ,haunch4 ,if weighing twelve pounds roast it an hour and a half as directed 7in proportion7 for the haunch of mutton1 but if deficient of fat rub it over with butter three or four times instead of once4 ,no4 #bj4 ,saddle4 ,if weighing eight pounds roast it an hour and a quarter4 ,no4 #ba4 ,leg4 ,if weighing five pounds roast it an hour4 ,no4 #bb4 ,loin4 ,if weighing four pounds roast three quarters of an hour4 ,no4 #bc4 ,neck4 ,if weighing three pounds roast it half an hour4 ,no4 #bd4 ,shoulder4 ,if weighing four pounds roast it three quarters of an hour4 ,loin and neck about the same time4 ,no4 #be4 ,lamb is divided into but three principal joints1 being the fore-quarter1 haunch1 and saddle1 two joints may be made of each by separating the shoulder from the ribs1 the leg from the loin1 or dividing the saddle1 but they are usually roasted together4 ,to trim the fore-quarter saw off the chine-bone1 and break the rib-bones down the centre1 pass two iron skewers from the breast to the back1 and a lark-spit through lengthwise1 fix it upon a larger spit1 cover a sheet of buttered paper over the top1 and roast an hour and a quarter before a good fire1 rubbing butter over it1 it would be a light gold colour2 should the shoulder have been taken off it will only require three quarters of an hour to roast1 serve in a dish with a little gravy under1 and mint sauce in a boat4 ,the haunch must be trimmed by cutting off the shank-bone1 place it upon a small spit by running the spit in at the extremity of the loin1 passing over the thigh-bone1 and bringing it out at the knuckle1 which tie to the spit with a piece of string2 place a sheet of buttered paper over1 and roast an hour and three-quarters before a solid fire2 place a frill upon the knuckle1 and serve as before4 ,the leg only would require one hour roasting4 ,for the saddle1 skewer the flaps underneath1 curling each one round1 run a lark-spit through the spinal marrow-bone1 and fix it to a larger spit2 place a sheet of buttered paper over1 and roast an hour and a half before a good fire1 dress upon your dish and serve as for the fore-quarter4 ,no4 #bf4 ,fillet of ,veal4 ,choose it of the best quality1 as described at the commencement of this series4 ,procure a leg1 saw off the knuckle1 take out the bone in the centre of the fillet1 and fill up the cavity with some stuffing made as directed 7,no4 #abg71 fold the udder and flap round1 which fix with three skewers2 place half a sheet of buttered foolscap paper top and bottom1 which tie over and over with plenty of string1 run a spit through1 fixing the fillet with a hold-fast1 set down to roast1 placing it rather close to the fire ten minutes1 rub well over with butter1 then place it at least two feet and a half from the fire1 to roast very slowly1 giving it a fine gold colour2 a fillet weighing sixteen pounds would require three hours roasting1 when done1 take it up1 detach all the string and paper1 trim the top and set it upon your dish2 have a pint of melted butter in a stewpan upon the fire1 to which1 when boiling1 add four spoonfuls of ,harvey sauce1 and two of mushroom catsup1 mix well1 and pour round the fillet2 have also boiled nicely an ox-tongue1 which skin and trim1 dress upon a dish surrounded with greens or cabbage nicely boiled1 and serve as an accompaniment to the fillet4 ,in my small kitchen ,i1 however1 content myself with a nice piece of streaked bacon1 of about two pounds in weight1 boiled and served surrounded with greens or turnip-tops if in season4 ,for the different modes of dressing the remainder1 see the ,entres1 ,kitchen at ,home4 ,no4 #bg4 ,loin of ,veal4 ,procure one with plenty of fat and a nice kidney in it1 cut off the chump1 take away the rib-bone at the other extremity1 and fasten the flap over the kidney with a skewer1 run a spit through lengthwise 7not too thick a one71 commencing at the thickest end1 and fixing it at the other extremity with a hold-fast1 tie it up in a sheet of oiled paper2 if weighing fourteen pounds it will require two hours and a quarter to roast1 serve with sauce and tongue1 or bacon1 as in the last1 upon a separate dish4 ,at home ,i usually content myself with the chump1 as taken from the loin1 either roasting or boiling it1 should it weigh four pounds it would require an hour roasting1 or an hour and a quarter boiling2 if roasted1 serve with bacon and the same sauce as for the fillet1 but if boiled ,i make half the quantity of sauce as for boiled leg of mutton1 but omitting the capers1 and adding a spoonful of roughly-chopped1 fresh1 green parsley4 ,dress the remains the second day as directed in the ,entres1 ,kitchen at ,home4 ,no4 #bh4 ,breast of ,veal4 ,procure a nice breast of veal1 which trim as directed 7,no4 #dee71 stuff the interior with a long roll of stuffing 7,no4 #abg71 roll the flaps over and sew it up with a trussing-needle and string1 place it upon a spit1 running it through lengthwise1 and roast one hour and a quarter as directed for the loin1 serve with the same sauce1 and bacon and greens separate4 ,the breast of veal stewed is also good1 but for the details ,i must refer to the ,removes in the first part of this work4 ,at home ,i stew them1 and add a few heads of celery with the stock it is stewing in1 which ,i afterwards dress round the veal1 and make a little white sauce similar to ,no4 #g1 with some of the liquor it was stewed in1 or thicken the sauce with a little butter and flour1 and add a gill of milk4 ,no4 #bi4 ,shoulder of ,veal4 ,a shoulder weighing fourteen pounds would require two hours and a half to roast1 and three hours to boil1 serve with a parsley and butter sauce if boiled1 or if roasted1 with sauce as for the fillet2 bacon and greens must be served with it separate1 whichever way it is dressed4 ,should you boil the shoulder add a few vegetables1 and you may reduce the stock it was boiled in to a glaze 7by continual boiling71 which will be very serviceable in dressing the remains upon following days2 by boiling a calf's foot with the shoulder you would produce a much greater quantity of glaze4 ,no4 #cj4 ,neck of ,veal is usually served as the shoulder1 either roasted or stewed1 with vegetables1 but ,i have described a number of methods of dressing it in the ,removes of the first department of this work4 ,no4 #ca4 ,knuckle of ,veal is a very favorite dish of mine2 ,i procure two of them1 which ,i saw into three pieces each1 and put into a stewpan with a piece of streaked bacon two pounds in weight1 four onions1 a carrot1 two turnips1 and six peppercorns1 place over the fire1 and when boiling add a little salt1 skim well1 and place at the corner to simmer gently for two hours1 take up1 dress them in your dish surrounded with the vegetables and bacon1 and serve with parsley and butter over2 very good soup may be made from the stock it was boiled in if required1 or if not1 into glaze1 which put by until wanted4 ,no4 #cb4 ,leg of ,pork4 ,choose the pork as described at the commencement of this series1 if a leg1 one weighing about seven pounds1 cut an incision in the knuckle near the thigh1 into which put a quantity of sage and onions1 previously passed in butter1 sew the incision up with packthread1 score the rind of the pork in lines across1 half an inch apart1 place upon a spit1 running it in just under the rind1 and bringing it out at the knuckle4 ,if stuffed the day previous to roasting it would improve its flavour2 roast1 if weighing seven pounds1 about two hours and a half1 and serve with apple sauce in a boat4 ,i often roast a small leg of pork at home as directed above1 and make apple sauce thus3 peel and slice six nice apples1 which put into a stewpan1 with a tablespoonful of currants well washed and picked1 and one of brown sugar1 a little of the rind of a lemon chopped very fine1 six spoonfuls of water1 and a very small piece of cinnamon1 boil until in pure1 then stir in a handful of bread-crumbs1 and serve hot4 ,when1 however1 ,i am in a great hurry ,i merely put apples1 water1 sugar1 and a little rind of lemon4 ,other joints of pork are roasted in the same manner1 but do not require stuffing1 a loin weighing six pounds requiring two hours and a quarter to roast2 a neck of the same size will take about the same time1 as will the spare-ribs1 which is nothing but the necks of larger pork with the blade-bone cut out and the fat taken off4 ,no4 #cc4 ,salt ,pork4 ,pork is salted in the same manner as described for beef1 omitting the saltpetre1 but of course not requiring so long a time2 a leg weighing seven pounds would be well salted in a week1 as also would a hand and spring weighing about ten pounds1 and either would require two hours boiling1 putting them in a stewpan with cold water1 and serving with carrots and greens upon a separate dish4 ,with the leg it is also customary to serve a pease pudding made thus3 tie about a pint of split peas loosely in a pudding-cloth1 throw them into boiling water to stew until tender1 then take them up1 turn from the cloth upon the back of a hair sieve1 through which force them with a wooden spoon1 put them into a basin1 add two ounces of butter1 season with pepper and salt1 mix well with six whole eggs1 tie up tightly in a pudding-cloth1 boil an hour and serve very hot4 ,a pig's head is also excellent pickled4 ,divide the head in two1 take out the brains and detach the jaw-bones1 pickle it twelve days1 rubbing it every day1 7the brine in which you have pickled one joint1 with the addition of more salt1 would pickle several and keep good for upwards of a month27 when ready1 boil it nearly three hours1 and serve with greens round as an accompaniment to veal or poultry4 ,to pickle it red1 rub it well with twelve pounds of salt1 a quarter of a pound of saltpetre1 two cakes of sal prunella1 and half a pound of coarse sugar1 rub it every day1 allowing it to remain fifteen days in pickle1 after which it maybe hung1 and dried or smoked previously to dressing4 ,,made ,,dishes ,,that ,,can ,,be ,,easily ,,prepared ,,at ,a ,,moderate ,,expense ,,in ,,my ,,kitchen ,,at ,,home4 ,preaching economy which has been practised from age to age in all domestic works is not here my intention1 as my readers must quickly perceive that the simplicity of my receipts excludes the seal of extravagance1 having simplified even dishes of some importance1 which daily give and have given the greatest satisfaction at the ,reform ,club4 ,the regular courses of a cuisine bourgeoise1 or domestic cookery1 will be found extremely easy to execute in my ,kitchen at ,home1 and numbers of them done to perfection in the ,kitchen 7or sanctorum7 of a ,bachelor1 as well as in the small ,cottage ,kitchen4 ,no4 #cd4 ,french ,pot-au-feu4 ,out of this earthen pot comes the favorite soup and bouilli1 which have been everlastingly famed as having been the support of several generations of all classes of society in ,france2 from the opulent to the poorest individuals1 all pay tribute to its excellence and worth4 ,in fact this soup and bouilli are to the ,french what the roast beef and plum-pudding are on a ,sunday to the ,english4 ,no dinner in ,france is served without soup1 and no good soup is supposed to be made without the pot-au-feu4 ,generally every quarter of a century makes a total alteration in fashions and politics1 need ,i say also in cookery1 which must be approximated not only to the fashion but more strongly so to the political world1 humbly bending its indispensable services to the whims and wishes of crowned heads1 which invariably lead the multitude2 for example1 the bills of fare of the sumptuous dinners which used to grace the tables of ,louis the ,fourteenth1 ,sixteenth1 and ,eighteenth1 of ,france1 were all very different to each other1 and none of them were ever copied to grace the sumptuous and luxurious tables of the ,empire2 even the very features of them having undergone an entire change in our own days2 every culinary invention taking its title and origin from some celebrated personage or extraordinary event1 every innovation in cookery1 like a change in fashion1 causing us to forget those dishes which they have superseded2 ,i have no doubt but that1 if some correct historian could collect the bills of fare of dinners from various centuries and nations which crowned heads have partaken of1 he might write a very interesting volume under the title of ,history of ,cookery1 in which we should be able closely to trace the original history of different countries4#bc ,nothing can stamp the anniversary of any great event so well as a sumptuous banquet3 peace1 war1 politics1 and even religion1 have always been the cause of extraordinary and sometimes monstrous gastronomic meetings2 for a proof of which my readers will find at the end of this work a correct bill of fare 7found in the ,tower of ,london17 of a dinner given by the ,earl of ,warwick at the installation of an ,archbishop of ,york1 in the year #adgj4 ,in time of war artists are engaged sketching on immense canvasses the horrors and disasters of a battle1 while in peace they sketch the anniversary banquets for the victorious1 in honour of the event1 7reminding us of the calm after a storm27 and we may sincerely hope1 for the credit of humanity at large1 that a disastrous battle may have its hundreds of anniversary banquets without a fresh combat4 ,but to return to the humble but indispensable science of cookery4 ,everything seems to prove to us that it has always performed an important part in political events1 and has been exposed to as many alterations2 still1 amongst so many changes1 it is with a national pleasure that ,i find1 amongst the heap of frivolous culinary ruins1 an old favorite of our great great-grandfathers still remaining ours1 having boldly passed through every storm1 it has for ever established its culinary power upon our changeable soil4 ,the brown cheek of this demi-immortal is daily seen ornamenting the firesides of millions1 and merely acquaints the children the first thing in the morning that something good is in preparation for their dinner3 this mighty vessel is called in ,french pot-au-feu1#bd in which is made that excellent and wholesome luxury which for centuries has been the principal nourishment and support of the middling and poorer classes of ,france at a very trifling expense4 ,it is not upon the tables of the wealthy that the best of this national soup is to be obtained1 but upon the right or left side of the entrance to his noble mansion1 in a square1 oval1 or octagonal room1 commonly called la ,loge du ,portier1 or the ,porter's ,lodge2 as nearly every porter has his portire1 that is1 a wife who answers the door 7whilst her husband is doing the frottage1 or polishing the floor of the apartment71 while pulling the string or wire which loosens the lock to let people in with one hand1 she skims the pot-au-feu with the other2 should she be fortunate enough to possess two eyes she would keep one upon her pot-au-feu1 and the other upon the individual1 who had1 probably1 come only to make inquiry2 but unfortunately for ,la ,mre ,binard 7whom ,i shall have the pleasure of introducing to my readers as a gastronomic wonder in her simple style71 she had but one eye1 which she almost entirely devoted to the ebullition of her pot-au-feu2 having been portire there two-and-thirty years1 she knew most of the people in the habit of calling by their voice1 and used to answer them even without turning her shaking head4 ,but what brought her domestic cookery in such high repute1 that she was not to be excelled by any portire of ,paris1 was1 that one day her master1 ,m4 le ,comte de ,c99999999 7who was a good gentleman and great epicure71 came home from a long ride while she was performing her humble occupation of pouring the soup into the tureen2 a triple knock came to the door1 which immediately opened as by electricity1 and in walked her beloved master1 who came to the door of the lodge to pay his duties to his old and faithful servant1 whilst an exhalation of the most delicious fragrance perfumed the small apartment from the boiling consomm which attracted his scientific attention2 after a short inquiry he discovered in an old brown pan the gloriously smoking hot consomm1 and seizing with avidity a spoon by the side1 tasted 7much to the astonishment of ,la ,mre ,binard7 several spoonfuls1 pronouncing the first delicious1 the second excellent1 the third delightful1 in fact1 magnificent4 8,can you spare any of it80 he said1 addressing the worthy dame4 8,yes10 said she1 8but ,i am sure ,monseigneur does not mean it40 8,but indeed ,i do10 replied he2 8and if ,i had been aware ,i could have obtained such a treasure1 ,i would have had nothing else for my dinner to-day2 and if you were not so far advanced in years ,i would not object to make you a cordon bleu40 ,the earthen pan was immediately conveyed up stairs to the dining-room1 and deposited upon the table of his seigneurie1 where an excellent dinner was waiting for himself and friends2 but the immortal pot-au-feu1 resting on a superb silver tray1 with its handle half broken off1 made all the homage of the dinner1 to the great annoyance of the cook1 who had thus sacrificed the art he had displayed in dressing a most recherch dinner1 and felt much offended at the whim of his wealthy master1 who had neglected his dinner to take pot-luck with his porter's wife4 ,by a friendly introduction to ,la ,mre ,binard1 ,i1 with a great deal of supplication1 obtained from her the following valuable receipt1 having been obliged first to listen to the constant repetition of the above anecdote before she could explain it to me4--8,i generally choose10 says she1 8a bit of the gite la noix1 part of the aitch-bone1 a piece of the rump1 or a slice from the thickest part of the leg1 weighing from four to five pounds1 with sufficient fat attached1 or adding a small piece2 then ,i put it into the earthen pan1 and fill with cold water till within two inches of the rim1 being about four quarts2 then ,i set it by my wood fire until beginning to get hot1 when a thin scum will arise by degrees1 which ,i carefully take off and throw away2 then ,i add half a pound of beef liver1 and a tablespoonful and a half of salt1 it will produce more scum1 which also carefully remove2 have ready prepared1 well washed and clean1 two middling-sized carrots cut in halves1 then in four1 two small pieces of parsnip1 four turnips1 two onions1 with two cloves stuck in each1 eight young leeks1 or two old ones1 a head of celery cut into pieces three inches in length1 tie the leeks and celery into a bunch1 and put altogether into the pot-au-feu1 set it alone nearer the fire until it commences boiling1 skim again1 draw it a little farther to the corner of the fire1 put a wooden skimmer across the pot1 upon which rest the lid to prevent its boiling fast1 7which would entirely spoil the soup1 the meat becoming very hard and the soup thick and muddy740 8,you quite astonish me1 ,mrs4 ,binard10 said ,i4 8,oh10 says she1 8,i have had so many years of experience1 and ,i know it to be the case40 8,yes10 said ,i1 8my dear lady1 ,i do not in the least doubt your correctness40 8,well1 then1 one hour afterwards ,i add a little cold water to keep it to the same quantity1 put in a burnt onion to give it a colour1 and let simmer four hours1 sometimes five1 depending if the meat is cut very thick2 then ,i cut some large thin slices of bread1 which ,i lay at the bottom of the tureen1 then ,i take off the greater part of the fat1 cut the bunch of celery and leeks open1 lay them upon the slices of bread1 with one of the carrots1 two turnips1 and the pieces of parsnip2 take half of the broth with a ladle1 which pour into the tureen1 7there being quite enough soup for six of us1 myself1 ,binard1 my daughter and her husband1 and the two boys72 then ,i take out carefully the meat1 which ,i lay upon the dish1 with half of the liver at the side1 the other half1 when cold1 ,i give to ,minette 7her favorite cat71 lay the remainder of the vegetables round1 with some fine sprigs of fresh parsley2 by that time the bread is 7tremp7 moistened2 set both upon the table at once1 keeping the meat covered until we have done with the soup3 that is the way we dine upon a ,sunday4 ,the next day1 with the remainder of the broth ,i make vermicelli or rice soup1 or the same with bread in it1 and fricasse the remainder of the beef in various ways4 ,when my daughter was ill ,i used to put a calf's foot in the pot-au-feu with the beef2 it made the soup very strengthening and did her much good40 8,will you be kind enough10 said ,i1 8to tell me where you get these burnt onions1 for ,i perceive without it your soup would be quite white40 8,bless you1 sir60 she replied1 8you may get six for two sous at any of the grocers1 or you can burn them yourself in the oven1 or by the fireside1 gently turning them now and then until they are quite black1 but not burnt to a cinder1 or it would spoil the flavour of the soup40 ,i then took leave of her1 returning thanks for her kindness1 and put down the receipt as she gave it me during her long explanation1 as follows3 ,,receipt4 ,put in the pot-au-feu six pounds of beef1 four quarts of water1 set near the fire2 skim1 when nearly boiling add a spoonful and a half of salt1 half a pound of liver1 two carrots1 four turnips1 eight young or two old leeks1 one head of celery1 two onions and one burnt1 with a clove in each1 and a piece of parsnip2 skim again and let simmer four or five hours1 adding a little cold water now and then2 take off part of the fat1 put slices of bread into the tureen1 lay half the vegetables over1 and half the broth1 and serve the meat separate with the vegetables around4 ,since ,i have been in ,england ,i have broken my precious earthen pot2 ,i have1 however1 made some very good soups at home in a black saucepan or stewpan1 but must admit not quite so delicate and perfect as in the identical pot de terre4 ,,soups4--,no4 #ce4 ,julienne ,soup4 ,put about six pounds of knuckle of veal in a stewpan cut in four pieces1 with about half a pound of streaked bacon2 put a piece of butter at the bottom of the stewpan1 and about half a pint of water1 place it over a sharp fire1 moving it round occasionally with a wooden spoon until the bottom of the stewpan is covered with a white glaze1 when add about a gallon of water1 two ounces of salt1 three onions 7with two cloves in each71 two turnips1 one carrot1 a head of celery1 leek1 and a bunch of parsley1 thyme1 and bay-leaf2 when boiling put in two burnt onions 7see ,pot-au-feu7 to colour it1 and stand it at the corner of the fire to simmer for two hours1 keeping it well skimmed1 then pass the broth through a hair sieve into a stewpan2 you have previously cut two middling-sized carrots1 two turnips1 an onion1 a leek1 and a little celery into very thin strips an inch long2 put them in another stewpan with two ounces of butter and a teaspoonful of powdered sugar2 place it upon a sharp fire1 tossing them over occasionally until well fried and looking transparent1 then put them into the broth with the half a young cos lettuce1 and a little tarragon and chervil1 place it at the corner of your fire1 and when it boils skim off all the butter3 let it simmer until the vegetables are perfectly tender1 when pour it into your tureen2 serve the veal and piece of bacon upon the dish with melted butter and chopped parsley over4 ,beef may also be used for the above1 and the vegetables cut in any of the shapes directed for the soups in the other department of this work2 if you only require a smaller quantity1 take only three pounds1 or diminish all in proportion4 ,no4 #cf4 ,mutton ,broth4 ,any description of trimmings of mutton may be used for broth1 but the scrag end of the neck is usually chosen4 ,put about two scrags into a stewpan 7having previously jointed the bone71 with three onions 7a couple of cloves stuck in each71 three turnips1 one carrot1 and a bunch containing a leek1 a head of celery1 and a few sprigs of thyme and parsley1 fill up the stewpan with rather more than a gallon of water2 when boiling skim it1 and place it at the corner of the stove1 where let it simmer for three hours1 then cut a small carrot1 two turnips1 an onion1 and a piece of leek and celery into very small square pieces1 put them into a stewpan with a wineglassful of pearl barley1 pass the broth through a hair sieve over them1 and boil at the corner of the fire until the barley is tender1 when it is ready to serve2 the meat may be trimmed into neat pieces1 and served in the broth1 or separately with melted butter and parsley1 or onion sauce4 ,no4 #cg4 ,irish ,mutton ,broth4 ,this broth is made similar to the last1 adding ten or twelve mealy potatoes cut in large dice1 which by boiling to a pure thickens the broth2 just before serving throw in twenty heads of parsley1 at the same time put in a few flowers of marigolds1 which really give a pleasing flavour2 it is then ready to serve4 ,at home ,i make clear soup of the trimmings of any meat1 either beef1 veal1 mutton1 or lamb1 or the trimmings of two or three different sorts of meat1 in the same manner as directed for ,julienne soup4 ,no4 #ch4 ,a very simple ,receipt for the ,scotch ,cock-a-,leeky4 ,this is a very favorite national soup with the ,scotch1 which by rights ought to have been the pride of ,welsh cookery1 ranking as high in the estimation of millions as their celebrated and generally appreciated rarebit1 commonly called a ,welsh rabbit4 ,take six or eight pounds of leg of beef 7depending upon the quantity you want to make71 with which make a stock as directed for ,julienne soup1 letting simmer two hours1 and keeping it well skimmed2 in the mean time trim two or three bunches of fine winter leeks1 cutting off the roots and part of the head1 then split each in halves lengthwise1 and each half in three1 wash well in two or three waters1 pass the stock through a sieve into another stewpan1 into which put the leeks1 with a fowl trussed as for boiling1 let simmer very gently at the corner of the fire for three hours1 keeping it well skimmed1 season a little if required1 and half an hour before serving add two dozen ,french plums1 without breaking them2 when ready to serve1 take out the fowl1 which cut into neat pieces1 place in a large tureen1 and pour the leeks and broth over1 the leeks being then partly in pure2 if too thick1 however1 add a drop more broth or water4 ,should the leeks happen to be old and strong1 it would be better to blanch them five minutes in a gallon of boiling water previously to putting them with the stock4 ,although an old cock is usually procured in ,scotland for the above purpose1 ,i prefer a young one1 but should an old one be most handy1 stew it a short time in the stock before passing it4 ,no4 #ci4 ,ox-tail ,soup4 ,cut up two ox-tails1 separating them at the joint1 put a small piece of butter at the bottom of a stewpan1 then put in the ox-tails1 with a carrot1 turnip1 three onions1 head of celery1 one leek1 and a bunch of parsley1 thyme1 and bay-leaf1 add half a pint of water and twelve grains of whole pepper1 set over a sharp fire1 stirring occasionally until the bottom of the stewpan is covered with a thickish brown glaze2 then add a quarter of a pound of flour1 stir it well in1 and fill up the stewpan with three quarts of water1 add a tablespoonful of salt1 stir occasionally until boiling1 when set it upon the corner of the stove1 skim well1 and let simmer until the tails are stewed very tender1 the flesh coming easily from the bone2 take them out immediately and put them into your tureen2 pass the soup1 which must not be too thick1 through a hair sieve over them1 add a head of celery previously cut small and blanched in a little stock1 and serve4 ,ox-tail soup may also be made clear by omitting the flour1 and serving vegetables in it as directed in ,julienne soup 7,no4 #ce71 but cut in any other shape4 ,no4 #dj4 ,ox-cheek ,soup4 ,blanch and wash well two ox-cheeks1 cut off the beard1 take away all the bone1 which chop up1 and cut the flesh into middling-sized pieces1 leaving the cheek part whole1 put altogether into a stewpan1 with four quarts of water1 a little salt1 ten peppercorns1 two carrots1 two turnips1 one leek1 one head of celery1 and a bunch of parsley1 thyme1 and bay-leaf1 also a burnt onion to colour it2 let stew at the corner of the fire six hours1 keeping well skimmed1 then take out the fleshy part of the cheek and pass the broth through a hair sieve into another stewpan1 mix half a pound of flour with a pint of cold broth1 which pour into it and stir over the fire until boiling1 place it at the corner1 let simmer till tender 7adding two heads of celery cut very fine1 and a glass of sherry72 when the celery is tender1 cut the meat in small square slices1 keep them warm1 and when the soup is ready pour over and serve4 ,sheep's or lambs' heads also make very good soup by following the above receipt1 and adding two pounds of veal1 mutton1 or beef to the stock1 two heads would be sufficient1 and they would not require so long to stew4 ,no4 #da4 ,new ,mock ,turtle ,soup4 ,procure half a calf's head 7scalded1 not skinned71 bone it1 then cut up a knuckle of veal1 which put into a stewpan1 with half a pound of lean ham1 two ounces of butter1 one of salt1 at the bottom1 a carrot1 one turnip1 three onions1 a head of celery1 a leek1 and a bunch of parsley1 thyme1 marjoram1 basil1 and a bay-leaf1 with nearly half a pint of water2 move round occasionally upon the fire until the bottom of the stewpan is covered with a white glaze2 then add six quarts of water1 and put in the half head1 let simmer at the corner of the fire for two hours and a half1 or till the head is perfectly tender1 when take it up and press it between two dishes1 pass the stock through a hair sieve into a basin2 then in another stewpan have a quarter of a pound of butter1 with a sprig of thyme1 basil1 marjoram1 and a bay-leaf1 let the butter get quite hot2 then add six ounces of flour to form a roux1 stir over a sharp fire a few minutes1 keeping it quite white1 stand it off the fire to cool1 then add the stock1 boil up1 skim1 and pass it through a hair sieve into another stewpan1 cut the head into pieces an inch square1 not too thick1 and put them into the soup1 which season with a little cayenne pepper2 when the pieces are hot1 add a gill of cream1 and pour it into your tureen4 ,the above quantity will make several tureens of soup1 and will keep good several days4 ,no4 #db4 ,brown ,mock ,turtle ,soup4 ,proceed the same as in the last article1 only colouring the stock by drawing it down to a brown glaze1 or with a couple of burnt onions1 and serving with a glass of port wine in it1 or two of sherry1 omitting the cream4 ,no4 #dc4 ,mulligatawny ,soup4 ,cut up a knuckle of veal1 which put in a stewpan with a piece of butter1 half a pound of lean ham1 a carrot1 one turnip1 three onions1 six apples1 one head of celery1 one leek1 a bunch of parsley1 thyme1 and bay-leaf1 a blade of mace1 six cloves1 and half a pint of water2 set the stewpan over a sharp fire1 move the meat round occasionally1 let remain until the bottom of the stewpan is covered with a brownish glaze2 then add two or three tablespoonfuls of currie powder1 one of currie paste1 if handy1 and half a pound of flour1 stir well in1 and fill up with a gallon of water1 add a spoonful of salt1 half ditto of sugar1 and a quarter ditto of pepper1 let boil up2 then place it at the corner of the stove1 where let it simmer two hours and a half1 then pass it through a hair sieve into the tureen2 trim some of the pieces of veal1 which serve in it1 and some plain boiled rice separate2 ox-tails or pieces of rabbits1 chickens1 c41 left from a previous dinner may be served in it instead of the veal2 if too thick add a drop of broth or water4 ,no4 #dd4 ,giblet ,soup4 ,clean two sets of giblets and soak for two hours1 cut them into equal sizes and put them into a stewpan1 with a quarter of a pound of butter1 four pounds of veal or beef1 half a pound of ham1 a carrot1 turnip1 three onions1 a head of celery1 leek1 two ounces of salt1 and a bunch of parsley1 thyme1 and bay-leaf2 place the stewpan over a sharp fire1 stirring the meat round occasionally1 when the bottom of the stewpan is covered with a light glaze add half a pound of flour1 stir well in1 and fill up with a gallon of water1 add two burnt onions to colour it2 when boiling set at the corner of the stove1 let simmer1 skim well1 and when the giblets are tender take them out1 put them in your tureen1 pass the soup through a hair sieve over1 and serve2 twenty button onions1 or any small sharp vegetable1 is very good in it1 also a glass of port wine4 ,no4 #de4 ,green ,pea ,soup4 ,put two quarts of green peas into a stewpan with a quarter of a pound of butter1 quarter of a pound of lean ham cut in dice1 two onions in slices1 and a few sprigs of parsley2 add a quart of cold water1 and with the hand rub all well together1 then pour off the water1 cover the stewpan close and stand it upon a sharp fire1 tossing or stirring them round occasionally2 when very tender add two or three tablespoonfuls of flour1 mix well in1 mashing the peas with your spoon against the sides of the stewpan1 add three quarts of broth1 made as for ,julienne soup 7,no4 #ce71 or broth from the pot-au-feu 7,no4 #cd71 and a tablespoonful of sugar1 with a little pepper and salt if required1 boil all well together five minutes2 then rub it through a tammie or hair sieve1 put it into another stewpan with half a pint of boiling milk1 boil and skim1 then pour it into your tureen1 and serve with small croutons of fried bread-crumbs4 ,it must not be served too thick4 ,no4 #df4 ,winter ,pea ,soup4 ,wash a quart of split peas1 which put into a stewpan with half a pound of streaked bacon1 two onions in slices1 two pounds of veal or beef cut into small pieces1 and a little parsley1 thyme1 and bay-leaf1 previously passed in butter in the same stewpan2 cover with a gallon of water1 add a little salt and sugar1 place it upon the fire2 when boiling stand it at the side until the peas are boiled to a pure1 and the water has reduced to half1 then take out the meat1 place it in the tureen1 keep it hot1 and rub the soup through a hair sieve or tammie1 put it into another stewpan1 and when boiling pour over the meat and serve4 ,the bacon is good cold1 the meat may also be put into the tureen if approved of4 ,no4 #dg4 ,pure1 or ,vegetable ,soup4 ,peel and cut up very fine three onions1 three turnips1 one carrot1 and four potatoes1 put them into a stewpan with a quarter of a pound of butter1 the same of lean ham1 and a bunch of parsley1 pass them ten minutes over a sharp fire2 then add a good spoonful of flour1 mix well in1 moisten with two quarts of broth 7prepared as for ,julienne soup1 ,no4 #ce71 and a pint of boiling milk1 boil up1 keeping it stirred1 season with a little salt and sugar1 and rub through a hair sieve or tammie1 put it into another stewpan1 boil again1 skim1 and serve with croutons of fried bread in it4 ,no4 #dh4 ,soup ,maigre4 ,cut two onions into very small dice and put them into a stewpan with two ounces of butter1 fry them a short time1 but not to change colour2 have three or four handfuls of well-washed sorrel1 cut it into ribands1 and put it into the stewpan with the onions1 add two tablespoonfuls of flour1 mix well1 then a pint of milk and a pint of water1 boil all together ten minutes1 season with a little sugar and salt1 and finish with a liaison of two yolks of eggs1 mixed with a gill of cream1 stir it in quickly1 do not let it boil afterwards2 put the crust of a ,french roll cut in strips into your tureen1 pour the soup over1 and serve4 ,no4 #di4 ,onion ,soup ,maigre4 ,peel and cut ten large onions into small dice1 put them into a stewpan with a quarter of a pound of butter1 place them over the fire1 fry them well2 then add three tablespoonfuls of flour1 which mix well1 and rather better than a quart of water1 boil till the onions are quite tender1 season with a little salt and sugar1 finish with a liaison1 and serve as in the last2 grated cheese is an improvement in it4 ,no4 #ej4 ,vermicelli ,soup4 ,make your stock as for ,julienne soup 7,no4 #ce71 when passed put it into another stewpan with two ounces of vermicelli1 boil it a quarter of an hour1 then pour it into your tureen1 and serve4 ,semolina or tapioca soup is made the same1 using either instead of vermicelli4 ,for rice soup1 see ,no4 #aig1 ,kitchen of the ,wealthy4 ,no4 #ea4 ,macaroni ,soup4 7,see ,no4 #aih1 and ,italian ,paste1 ,no4 #aid1 ,kitchen of the ,wealthy47 ,,fish4--,no4 #eb4 ,turbot4 ,for the methods of cleaning fish1 see the other department of this work4 ,in ,my ,kitchen at ,home ,i should never think of cooking too large a turbot1 but choose a middle-sized one which1 generally speaking1 is the best2 cut an incision in the back1 rub it well with a good handful of salt1 then with the juice of a lemon1 set it in a turbot kettle well covered with cold water1 in which you have put a good handful of salt1 place over the fire1 and as soon as the water boils put it at the side2 if a turbot of ten pounds it will take an hour after it has boiled1 if it should be allowed to more than simmer it will be very unsightly2 take out of the water1 leave a minute upon your drainer1 serve upon a napkin garnished with fresh parsley1 and lobster sauce in a boat2 for sauce 7see ,no4 #fh71 or shrimp sauce 7,no4 #gc74 ,no4 #ec4 ,turbot1 the new ,french ,fashion4 ,boil your turbot as in the last but dress it upon a dish without a napkin1 sauce over with a thickish melted butter 7having placed a border of well-boiled small potatoes round71 sprinkle a few capers over and serve4 ,no4 #ed4 ,turbot la ,crme is done with the remains of a turbot from a previous dinner2 detach the flesh from the bone1 and warm in salt and water1 make cream sauce as page #ii1 only omit a third of the butter4 ,brills are cooked in the same manner as turbots1 but being smaller do not require so long boiling2 but in boiling any description of fish1 never take it up until it leaves the bone with facility1 which try by placing the point of a knife between the flesh and the bone1 if done the flesh will detach immediately4 ,no4 #ee4 ,john ,dore1 ,boulogne fashion4 ,john ,dores1 though not very handsome1 are very delicate eating2 choose them from four to six pounds in weight1 and boil as directed for turbot2 one of the above size would require about three quarters of an hour2 if any remain1 dress like turbot1 or with caper sauce1 c4 ,no4 #ef4 ,salmon1 plain boiled4 ,i prefer always dressing this fish in slices from an inch or two inches in thickness1 boiling it in plenty of salt and water about half an hour2 the whole fish may be boiled1 or the head and shoulders of a large fish1 but they require longer boiling4 ,salmon eats firmer1 by not being put into the water until boiling2 dress the fish upon a napkin and serve with lobster sauce 7page #cj71 shrimp do41 or plain melted butter in a boat1 with fresh sprigs of parsley boiled a few minutes in it4 ,a salmon weighing ten pounds will require an hour and a half boiling2 a head and shoulders weighing six pounds1 one hour4 ,the remains may be dressed la crme1 as directed for the turbot 7,no4 #ed74 ,no4 #eg4 ,salmon ,sauce ,matelote4 ,cook three good slices of salmon as directed in the last1 or a large salmon peal trussed in the form of the letter ,s2 dress it upon a dish without a napkin1 having previously drained off all the water2 have ready the following sauce3 peel fifty small button onions1 then put a good teaspoonful of powdered sugar into a convenient-sized stewpan1 place it upon a sharp fire1 and just as the sugar melts and turns yellowish add a quarter of a pound of butter and the onions1 place it again upon the fire1 tossing them over occasionally until they become slightly browned1 then add a good tablespoonful of flour 7mix well1 but gently71 a glass of sherry1 and a pint of broth 7reserved from some soup71 let boil at the corner of the stove1 skim well1 and when the onions are done and the sauce rather thick1 add a little pepper1 salt1 a teaspoonful of catsup1 one of ,harvey sauce1 and one of essence of anchovies2 when ready to serve add two dozen of oysters1 blanched and bearded1 allow them to get quite hot1 sauce over and serve4 ,i sometimes at home make a few fish quenelles 7,no4 #abd1 ,kitchen of the ,wealthy7 and add to the sauce4 ,the remainder of the above is very good if put in the oven upon a dish with a cover over and a little additional sauce4 ,no4 #eh4 ,cod ,fish1 plain boiled4 7,see page #aai47 ,no4 #ei4 ,cod ,fish sauced over with ,oyster ,sauce4 ,boil three slices of the fish as above1 drain and dress them upon a dish without a napkin1 blanch three dozen oysters by putting them into a stewpan with their juice upon the fire1 move them round occasionally1 do not let them boil2 as soon as they become a little firm place a sieve over a basin1 pour in the oysters1 beard and throw them again into their liquor1 put them into a stewpan2 when boiling add four cloves1 half a blade of mace1 six peppercorns1 and two ounces of butter1 to which you have added half a tablespoonful of flour1 breaking it into small pieces1 stir well together1 when boiling1 season with a little salt1 cayenne pepper1 and essence of anchovies1 finish with a gill of cream1 or milk1 and sauce over4 ,the remains of this fish may be taken from the bone and placed upon a dish1 with a little of the above sauce 7to which you have added the yolks of two eggs7 over1 sprinkle over with bread-crumbs1 and place it twenty minutes in a hot oven till the bread-crumbs become brown4 ,for ,salt ,fish1 see page #abb1 in the other department of this work4 ,no4 #fj4 ,haddocks4 7,see ,nos4 #cjh1 #cji1 #caj1 ,kitchen of the ,wealthy47 ,no4 #fa4 ,baked ,haddocks4 7,see page #abi47 ,no4 #fb4 ,soles1 ,fried4 7,see page #aad47 ,no4 #fc4 ,soles1 the ,jewish ,fashion4 ,trim the fish well1 dip it into a couple of eggs1 well beaten1 put six tablespoonfuls of salad-oil in a saut-pan1 place it over the fire1 and when quite hot put in your sole2 let remain five minutes1 turn over1 and fry upon the other side2 ten or twelve minutes will cook it according to the size2 serve upon a napkin without sauce4 ,they are excellent cold4 ,no4 #fd4 ,sole la ,meunire4 7,see page #aae1 in the other department of this work47 ,no4 #fe4 ,sole aux ,fines ,herbes4 ,put a spoonful of chopped eschalots into a saut-pan1 with a glass of sherry and an ounce of butter1 place the sole over1 pour nearly half a pint of melted butter over it1 upon which sprinkle some chopped parsley1 place it in a moderate oven for half an hour1 take the sole out of the pan1 dress upon a dish without a napkin1 reduce the sauce that is in the pan over a sharp fire1 add a little ,harvey sauce and essence of anchovy1 pour over the sole1 and serve them with a little flour and butter4 ,no4 #ff4 ,fried ,whiting4 ,the whiting requires to be skinned1 and the tail turned round and fixed into the mouth1 dip it first into flour1 then egg over1 and dip it into bread-crumbs1 fry as directed for the sole2 for whiting aux fines herbes proceed as directed for sole aux fines herbes4 ,at home ,i prefer the whiting fried with their skins on1 merely dipping them in flour4 ,no4 #fg4 ,whiting au ,gratin4 ,put a good spoonful of chopped onions upon a strong earthen dish1 with a glass of wine1 season the whitings with a little pepper and salt1 put it in the dish1 sprinkle some chopped parsley and chopped mushrooms over1 and pour over half a pint of anchovy sauce 7page #cb71 over which sprinkle some brown bread-crumbs1 grated from the crust of bread1 place it in a warm oven half an hour2 it requires to be nicely browned2 serve upon the dish you have cooked it in4 ,no4 #fh4 ,red ,mullets4 ,procure two red mullets1 which place upon a strong dish not too large1 sprinkle some chopped onions1 parsley1 a little pepper and salt1 and a little salad-oil over1 and put them into a warm oven for half an hour1 then put a tablespoonful of chopped onions into a stewpan1 with a teaspoonful of salad-oil1 stir over a moderate fire until getting rather yellowish1 then add a tablespoonful of sherry1 half a pint of melted butter1 with a little chopped mushrooms and parsley2 reduce quickly over a sharp fire1 keeping it stirred until becoming rather thick2 when the mullets are done sauce over and serve4 ,no4 #fi4 ,mackerel are generally served plain boiled2 put them in a kettle containing boiling water1 well salted1 let simmer nearly half an hour1 take them up1 drain1 and dish them upon a napkin1 serve melted butter in a boat1 with which you have mixed a tablespoonful of chopped fennel1 boiling it a few minutes4 ,no4 #gj4 ,mackerel la ,matre d',htel4 7,see p4 #abg72 as also for ,mackerel au beurre noir4 ,no4 #ga4 ,gurnets are best stuffed and baked2 stuff them as directed for haddocks1 turn them round in the same manner1 lay slices of butter over1 cut very thin1 and bake half an hour or more 7according to their size7 in a warm oven1 when done dress upon a dish without a napkin1 and have ready the following sauce3 put a tablespoonful of chopped onions in a stewpan1 with one of vinegar1 place over the fire a couple of minutes1 add half a pint of melted butter1 a tablespoonful of ,harvey sauce1 one of catsup1 and two of water1 reduce until rather thick1 season with a little pepper1 cut the fillets of a good anchovy into strips1 put in the sauce1 which pour round the fish and serve4 ,no4 #gb4 ,boiled ,gurnet4 ,you may boil it either with or without the stuffing in very salt water1 it will require rather more than half an hour2 serve with anchovy sauce separate4 ,no4 #gc4 ,herrings boiled with ,cream ,sauce4 ,boil six herrings about twenty minutes in plenty of salt and water1 but only just to simmer2 then have ready the following sauce3 put half a gill of cream upon the fire in a stewpan1 when it boils add eight spoonfuls of melted butter1 an ounce of fresh butter1 a little pepper1 salt1 and the juice of half a lemon2 dress the fish upon a dish without a napkin1 sauce over and serve4 ,for ,broiled ,herrings la ,digon1 see page #acb4 ,no4 #gd4 ,skate is usually crimped1 cut into long slices1 and curled round2 procure two or three slices1 tie them with string to keep the shape in boiling1 put them into a kettle of boiling water1 in which you have put a good handful of salt2 boil gently about twenty minutes 7have ready also a piece of the liver1 which boil with it71 when done drain well1 and put it upon a dish without a napkin2 put three parts of a pint of melted butter in a stewpan1 place it upon the fire1 and when quite hot add a wineglassful of capers1 sauce over and serve4 ,for ,skate au beurre noir1 see page #acc4 ,skate may also be served upon a napkin with a boat of well-seasoned melted butter1 to which you have added a spoonful of ,harvey sauce4 ,no4 #ge4 ,flounders1 ,water ,souchet4 ,procure four or six ,thames flounders1 cut each in halves1 put half a pint of water in a saut-pan1 with a little scraped horseradish1 a little pepper1 salt1 sugar1 and forty sprigs of fresh parsley2 place over the fire1 boil a minute1 then add the flounders1 stew ten minutes1 take them out and place in a dish without a napkin1 reduce the liquor they were stewed in a little1 pour over and serve4 ,to fry flounders1 trim them1 and proceed precisely as directed for fried soles 7p4 #aad74 ,smelts are likewise floured1 egged1 bread-crumbed1 and fried as above4 ,plaice are plain boiled in salt and water1 and served with shrimp sauce in a boat4 ,,fresh ,,water ,,fish4--,no4 #gf4 ,pike4 ,clean as directed 7page #ic71 stuff the interior as directed for haddocks 7page #abi71 only adding some fillets of anchovies and chopped lemon-peel with it2 curl round and put in a baking dish1 spread a little butter all over1 put in a moderate oven2 when about half done egg over with a paste brush1 and sprinkle bread-crumbs upon it2 a middling-sized pike will take about an hour1 but that according to the size and the heat of the oven2 when done dress upon a dish without a napkin1 and sauce round as directed for baked haddock above referred to4 ,no4 #gg4 ,pike1 ,sauce ,matelote4 ,cook a pike exactly as in the last1 dress it upon a dish without a napkin1 and sauce with a matelote sauce over1 made as directed for salmon sauce matelote 7,no4 #eg74 ,this fish may also be served with caper sauce as directed for the skate 7,no4 #gd7--the smaller ones are the best2 the remains of a pike placed in the oven the next day1 with a cover over it and a little more sauce added1 is very nice4 ,no4 #gh4 ,stewed ,carp4 ,procure a good-sized carp1 stuff it1 then put it into a baking-dish with two onions1 one carrot1 one turnip1 one head of celery1 and a good bunch of parsley1 thyme1 and bay-leaf2 moisten with two glasses of port wine1 and put it in a moderate oven about two hours to bake2 try if done with a knife1 which is the case if the flesh leaves the bone easily1 dress upon a dish without a napkin1 then have ready the following sauce3 mince a large ,spanish onion with two common ones1 and put them into a stewpan with three spoonfuls of salad-oil1 fry rather a yellow colour1 add two glasses of port wine and two spoonfuls of flour1 mix all well together1 add a pint of broth 7reserved from some soup7 or water1 with half an ounce of glaze1 boil it up1 drain the stock the carp was cooked in from the vegetables1 which also add to the sauce2 boil well at the corner of the stove1 skim1 and when rather thick add a teaspoonful of ,harvey sauce1 one of essence of anchovies1 twelve pickled mushrooms1 and a little cayenne pepper1 pour all the liquor drained from the fish out of your dish1 sauce over and serve4 ,no4 #gi4 ,carp1 ,sauce ,matelote4 ,put your carp into a small oval fish-kettle1 with wine and vegetables as in the last1 to which add also a pint of water and a little salt1 with a few cloves and peppercorns2 put the lid upon the fish-kettle and stand it over a moderate fire to stew an hour and a half1 according to the size2 when done drain well1 dress upon a dish without a napkin1 and sauce over with a matelote sauce made as directed for salmon sauce matelote 7,no4 #eg71 or caper sauce1 as for skate 7,no4 #gd72 small carp are very good-flavored1 bread-crumbed and fried4 ,no4 #hj4 ,truite la ,twickenham4 ,when you have cleaned your trout as described at page #bc1 put them into a kettle of boiling water1 to which you have added a good handful of salt1 and a wineglassful of vinegar2 boil gently about twenty minutes1 or according to their size1 dress upon a napkin1 and serve melted butter1 into which you have put a tablespoonful of chopped gherkins in a boat4 ,the remains of trout1 salmon1 or mackerel are excellent pickled2 put three onions in slices in a stewpan1 with two ounces of butter1 one turnip1 parsley1 thyme1 and bay-leaf1 pass them five minutes over the fire1 add a pint of water and a pint of vinegar2 boil until the onions are tender1 then strain it through a sieve over the fish2 it will keep some time if required1 and then do to pickle more fish by boiling over again4 ,no4 #ha4 ,truite la ,burton4 ,boil the trout as in the last1 then put half a pint of melted butter in a stewpan1 with two tablespoonfuls of cream and two of milk1 place it upon the fire1 and when upon the point of boiling add a liaison of one yolk of egg mixed with a tablespoonful of cream 7dress the fish upon a dish without a napkin71 put two ounces of fresh butter1 a pinch of salt1 and the juice of a lemon into the sauce2 shake round over the fire1 but do not let it boil2 sauce over the fish and serve4 ,no4 #hb4 ,tench1 ,sauce ,matelote4 ,put three onions1 a carrot1 and turnip1 cut in slices1 into a stewpan1 or very small fish-kettle1 with a good handful of parsley1 a few sprigs of thyme1 three bay-leaves1 six cloves1 a blade of mace1 a little salt1 and two glasses of sherry2 lay your tench over 7it will require four for a dish1 and they may be either cooked whole or each one cut into two or three pieces71 add a pint of water1 cover down close1 and stew gently over a slow fire for about half an hour1 take them out1 drain upon a cloth1 dress in pyramid upon a dish without a napkin1 and pour a sauce over made as directed for salmon sauce matelote 7,no4 #eg71 or as for stewed carp 7,no4 #gh74 ,no4 #hc4 ,tench with ,anchovy ,butter4 ,cook the tench as in the last1 but they may be plain boiled in salt and water2 dress upon a dish without a napkin1 then put six spoonfuls of melted butter in a stewpan1 with one of milk2 place it upon the fire1 and when upon the point of boiling add an ounce of anchovy butter 7page #cc71 shake it round over the fire until the butter is melted1 when sauce over and serve4 ,no4 #hd4 ,perch fried in ,butter4 ,clean the fish as explained 7p4 #id71 dry well1 make an incision upon each side with a knife1 put a quarter of a pound of butter in a saut-pan over a slow fire1 lay in the fish1 fry gently1 turning them over when half done2 when done dress upon a napkin1 and serve melted butter in a boat4 ,no4 #he4 ,perch1 ,hampton ,court ,fashion4 ,cook the fish as above1 and have ready the following sauce3 put six spoonfuls of melted butter in a stewpan1 with a little salt and the juice of a lemon2 when upon the point of boiling stir in the yolk of an egg mixed with a tablespoonful of cream2 do not let it boil2 blanch about twenty small sprigs of parsley in boiling water ten minutes1 drain and put them in the sauce1 which pour over the fish and serve4 ,perch may also be served plain boiled or stewed as directed for tench1 with sauce served separate4 ,no4 #hf4 ,eels ,fried4 ,cut your eels into pieces three inches long1 dip the pieces into flour1 egg over with a paste brush1 and throw them into some bread-crumbs2 fry in hot lard as directed for fried soles 7p4 #aad74 ,no4 #hg4 ,stewed ,eels1 ,sauce ,matelote4 ,procure as large eels as possible1 which cut into pieces three inches long1 and put them into a stewpan1 with an onion1 two bay-leaves1 a sprig of thyme and parsley1 six cloves1 a blade of mace1 a glass of sherry1 and two of water2 place the stewpan over a moderate fire1 and let simmer about twenty minutes1 or according to the size of the eels2 when done drain upon a cloth1 dress them in pyramid upon a dish without a napkin1 with a matelote sauce over1 made as directed for salmon sauce matelote 7,no4 #eg71 but using the stock your eels have been cooked in to make the sauce1 having previously well boiled it to extract all the fat4 ,no4 #hh4 ,gudgeons are floured1 egged1 bread-crumbed1 or simply floured and fried as directed for smelts2 but being smaller1 they require less time to cook4 ,no4 #hi4 ,escaloped ,oysters4 ,put two dozen of oysters with their liquor into a stewpan1 place over a fire1 and when a little firm drain them upon a sieve1 catching the liquor in another stewpan2 detach the beard from the oysters1 and throw them again into their liquor2 add half a blade of mace1 place again upon the fire1 and when boiling add a piece of butter1 the size of a walnut1 with which you have mixed a teaspoonful of flour2 shake round over the fire until becoming very thick1 season with a little cayenne1 and salt if required1 have an escalop-shell1 well buttered and bread-crumbed1 place the oysters in1 sprinkle bread-crumbs over1 put it in the oven a quarter of an hour1 pass the salamander over1 and serve4 ,no4 #ij4 ,stewed ,oysters4 ,blanch and beard the oysters as above1 when done1 put them with their liquor in a stewpan1 with four cloves1 a blade of mace1 and a teaspoonful of essence of anchovies1 with a little chopped parsley and cayenne2 let simmer a minute1 stir in two pats of butter1 with which you have mixed half a teaspoonful of flour1 let simmer a little longer1 lay the oysters in your dish upon a piece of toast1 and sauce over4 ,no4 #ia4 ,gratin of ,lobsters4 ,procure a good-sized lobster1 cut it in halves1 detaching the head from the body1 take out all the meat1 and save the four shells2 cut the meat into dice1 then take a teaspoonful of chopped eschalots in a stewpan1 with a piece of butter the size of two walnuts1 pass them a few minutes over a fire1 add a tablespoonful of flour 7mix well in71 half a pint of milk1 stir over the fire1 boiling about five minutes1 then add the lobster1 which season with a little cayenne1 salt1 chopped parsley1 and essence of anchovies2 stand it again upon the fire1 stirring until boiling1 then stir in the yolk of an egg2 take off the fire1 fill the shells of the lobster1 sprinkle bread-crumbs over1 put them into the oven about ten minutes1 the top requiring to be browned2 serve upon a napkin garnished with parsley4 ,,simple ,,hors-,d',,uvres4 ,no4 #ib4 ,rissoles of ,oysters4 ,prepare two dozen of blanched oysters as directed for escaloped oysters1 but cutting each oyster into six pieces1 turn it out upon a dish1 where leave it until quite cold2 then have the trimmings of some puff paste1#be which roll very thin2 put some of the oysters upon it in pieces the size of a walnut1 fold them over with the paste1 which cut out with a round cutter1 giving each the shape of a turnover1 egg with a paste brush1 and throw them into bread-crumbs1 cover well1 have ready a stewpan in which there is some very hot lard or white dripping 7as for frying fish71 in which fry your rissoles of a light brown colour2 dress upon a napkin in a plate1 garnish with fried parsley1 and serve to be handed round the table4 ,no4 #ic4 ,rissoles of ,lamb4 ,cut up about a pound of cooked lamb 7the remains of a previous day7 into very small dice1 with a quarter of a pound of lean cooked ham1 then put a teaspoonful of chopped eschalots in a stewpan1 with a piece of butter the size of a nut1 pass them over the fire a couple of minutes1 then stir in a teaspoonful of flour1 after which add nearly half a pint of melted butter and the meat2 stir it over the fire until it boils1 season well with a little pepper and salt1 and stir in the yolks of a couple of eggs1 put it out upon a dish till cold1 and proceed as directed in the last article4 ,the flesh of any poultry or game may be used exactly the same4 ,no4 #id4 ,rocambole1 or ,croquettes of ,meat1 ,game1 or ,poultry4 ,make a preparation as above with some description of cold cooked meat1 or poultry2 when cold divide it into pieces1 each rather larger than a walnut1 roll them to about two inches and a half in length1 have three eggs in a basin well whisked1 into which dip them1 throw them into bread-crumbs1 take them out1 well covered1 and smooth them by gently patting them with a knife1 then dip them into clarified butter1 and again into bread-crumbs1 smooth them again1 and fry them of a light colour in a stewpan of hot lard1 and serve precisely the same as for rissoles4 ,no4 #ie4 ,lamb's ,fry4 ,see the other department of this work1 page #cab2 nothing can be more simplified4 ,,removes ,,simplified4 ,no4 #if4 ,stewed ,rump of ,beef4 ,choose a small rump of beef1 cut it away from the bone1 cut about twenty long pieces of fat bacon1 which run through the flesh in a slanting direction1 then chop up the bone1 place it at the bottom of a large stewpan1 with six cloves1 three onions1 one carrot1 a turnip1 head of celery1 a leek1 and a bunch of parsley1 thyme1 and bay-leaf1 then lay in the rump 7previously tying it up with string71 which just cover with water1 add a good handful of salt and two burnt onions1 place upon the fire1 and when boiling stand it at the corner1 let simmer nearly four hours1 keeping it skimmed2 when done pass part of the stock it was cooked in 7keeping the beef hot in the remainder7 through a hair sieve into a basin2 in another stewpan have ready a quarter of a pound of butter1 melt it over the fire1 add six ounces of flour1 mix well together1 stirring over the fire until becoming a little brownish1 take off1 and when cold add two quarts of the stock1 stir it over the fire until it boils1 then have four carrots1 four turnips 7cut into small pieces with cutters71 and forty button onions peeled1 put them into the sauce1 when again boiling draw it to the corner1 where let simmer until tender1 keeping it skimmed1 add a little powdered sugar and a bunch of parsley2 if it should become too thick add a little more of the stock1 dress the beef upon a dish1 sauce round and serve4 ,no4 #ig4 ,stewed ,rump of ,beef with ,onions4 ,see page #agb1 in the other department4 ,the remains of stewed beef1 cut in slices and warmed in some of the stock1 is good the next day served with a little sharp sauce 7page #ae74 ,the remaining stock is good for any kind of soup or stock the next day4 ,no4 #ih4 ,stewed ,rump ,steak with ,oyster ,sauce4 ,cut from a small stale rump of beef two steaks1 about-three quarters of an inch in thickness1 season well with pepper and salt2 well butter a deep saut-pan1 lay in your steaks1 with four cloves1 a blade of mace1 and a bunch of parsley1 thyme1 and bay-leaf1 cover with a quarter of a pint of water1 set over a slow fire1 when they have simmered half an hour turn them over1 and let remain until quite tender2 take up1 place upon your dish1 and keep them hot1 place the saut-pan at the corner of the fire1 boil1 skim well1 add an ounce of butter1 with which you have mixed half a tablespoonful of flour1 stir well1 and when it thickens add two dozen oysters previously blanched and bearded1 half a teaspoonful of essence of anchovies1 and a little cayenne pepper1 sauce over the steaks and serve4 ,the steak with common stewed oysters would be very good4 ,no4 #ii4 ,ribs of ,beef l',htelire4 ,procure four ribs of beef1 but not too fat or too thick1 take off the chine-bone neatly1 and the tips of the rib-bones1 skewer the flap under1 so as to form a good square piece2 put a quarter of a pound of butter at the bottom of a large braising-pan1 let melt1 then lay in your beef 7which must previously be larded through the best part with ten long pieces of fat bacon71 seasoned with a teaspoonful of salt1 and half ditto of pepper1 cover the braising-pan1 and put it upon a slow fire for twenty minutes1 keeping it stirred round until becoming a nice gold colour1 then add a pint of water2 when about half done throw in eighty button onions and about sixty small pieces of carrot1 cut the size and shape of young ones2 half an hour after add the same number of pieces of turnips1 and a bunch of parsley1 to which you have added three bay-leaves and four sprigs of thyme1 keep stewing gently until the vegetables are done1 and the beef is quite tender1 which take out1 trim1 and lay it upon your dish1 skim off as much fat as possible from the vegetables1 add an ounce of butter with which you have mixed a tablespoonful of flour1 with a teaspoonful of sugar1 boil altogether1 dress round and serve4 ,no4 #ajj4 ,beef la ,mode4 ,the real beef la mode is made as follows1 and not as a kind of soup daily sold in cookshops4 ,procure either a small piece of rump1 sirloin1 or ribs of beef1 about twelve pounds in weight1 take away all the bone1 and lard it through with ten long pieces of fat bacon2 then put it into a long earthen pan1 with a calf's foot1 four onions1 two carrots cut in slices1 if large1 a bunch of parsley1 two bay-leaves1 two sprigs of thyme1 two cloves stuck in one of the onions1 half a teaspoonful of pepper1 one of salt1 four wineglasses of sherry1 four ditto of water1 and a pound of streaked bacon cut in squares1 place the cover upon the pan1 with a piece of common flour-and-water paste round the edges to keep it perfectly air-tight2 put in a very moderate oven four hours1 take out1 place upon your dish with the vegetables and bacon round1 skim the gravy1 which pour over2 but the above is best eaten cold1 when it should not be taken out of the pan1 nor the pan opened until nearly cold4 ,a long brown earthen pan for the above purpose may be obtained at any china warehouse1 but if you cannot obtain one1 a stewpan must supply the place4 ,another ,method4 ,have ready six pounds of rump of beef cut into pieces two inches square1 lard each piece through with two or three lardons of bacon2 have also two pounds of streaked bacon1 clear it from the skin1 and cut it into squares half the size of the beef1 put them into an earthen pan with two calf's feet 7cut up71 half a pint of sherry1 two bay-leaves1 a sprig of thyme1 a bunch of parsley1 four onions1 with a clove in each1 a blade of mace1 and half a pint of water1 cover the pan as in the last1 and put it in a moderate oven for three hours2 do not open the pan until three parts cold1 then take out the meat1 lay a little of the beef at the bottom of a stewpan 7not too large71 then a little of the bacon1 then more beef1 and so on alternately1 press them together lightly1 then pass the gravy through a hair sieve over1 and leave it until quite cold1 then dip the stewpan into hot water1 and turn out upon your dish to serve2 the calf's feet may be made hot in a little of the stock1 to which add two pats of butter1 with which you have mixed a teaspoonful of flour1 a little chopped parsley1 and half a spoonful of vinegar1 and serve as an entre4 ,the above is excellent either hot or cold4 ,no4 #aja4 ,ox-tongue4 ,procure a well-pickled ox-tongue1 if weighing five or six pounds it will take three hours gently boiling in a gallon of water2 when done skin it and trim the root1 serve where afterwards directed1 or with spinach dressed as 7,no4 #ajhh47 ,no4 #ajb4 ,loin of ,veal1 with ,stewed ,celery4 ,put a small loin of veal upon a spit surrounded with all descriptions of vegetables1 tied up in oiled paper2 roast1 if a middling-sized one1 about two hours and a half before a moderate fire1 have sixteen heads of celery1 trim off all the green part from the tops1 and a little of the roots1 wash well1 then cover the bottom of a stewpan with slices of fat bacon1 lay in the celery1 two heads tied together1 add two onions and a carrot1 just cover them with a little good stock1 made as directed for soupe ,julienne 7page #feb71 let simmer an hour or more until very tender1 drain upon a cloth1 untie them1 dress the loin in the centre of your dish1 make a border of the celery round1 take out the bacon1 onions1 and carrot1 skim off all the fat1 reduce a little1 add an ounce of butter1 with which you have mixed half a tablespoonful of flour1 stir well in1 season with a little sugar1 salt1 and pepper1 and when boiling1 sauce over the celery and serve2 add a little catsup and ,harvey sauce to give a brownish colour to the sauce4 ,no4 #ajc4 ,loin of ,veal1 with ,white ,sauce4 ,roast a loin of veal as directed in the last1 but keep it as white as possible1 when done dress it upon your dish1 with some small well-boiled cauliflowers round it1 have a quart of white sauce made as directed 7,no4 #acf7 boiling in a stewpan1 sauce over the whole and serve2 should peas be in season1 a pint of young green ones may be boiled and sprinkled over4 ,no4 #ajd4 ,dress ,fillet of ,veal for ,remove4 ,procure a small fillet of veal1 skewered up very round1 and well covered with udder1 place a good piece of streaked bacon in the centre where the bone was taken out1 and stuff it under the udder thus3 chop three quarters of a pound of beef suet very fine1 which put into a basin with six ounces of bread-crumbs1 the rind of half a lemon chopped very fine1 a little grated nutmeg1 two tablespoonfuls of chopped parsley1 and a little chopped thyme and marjoram1 with one bay-leaf1 mixed1 amalgamate the whole with the yolks of three1 and two whole eggs1 sew it in1 surround your fillet when upon the spit with every description of vegetables1 tie up in oiled paper1 and roast about three hours before a moderate fire2 when done clear it from the vegetables1 skewer up with silver1 plated1 or polished skewers1 draw out those it was first trussed with1 place upon your dish with celery sauce 7page #dg71 white sauce 7,no4 #acf71 or rather thin melted butter1 with which you have mixed two tablespoonfuls of ,harvey sauce and one of catsup1 and boiled until it becomes rather a clear brown sauce4 ,no4 #aje4 ,breasts and ,necks of ,veal may be plain roasted1 or roasted in vegetables as above1 and served with stewed peas 7,no4 #ajgg71 or a sauce jardinire 7page #dj71 which are very simply described4 ,no4 #ajf4 ,half ,calf's ,head1 with ,white ,sauce4 ,procure the half of a scalded calf's head1 which put into a braising-pan1 just cover with water1 add a little salt1 two onions1 two carrots1 two turnips1 a large bunch of parsley1 thyme1 and bay-leaves1 and six cloves2 boil very gently for two hours1 or until tender1 which you can tell by pressing upon it with your finger2 when done take up1 drain and place in your dish1 surrounded with some well-boiled potatoes cut in halves1 and have ready the following sauce3 put a pint and a half of melted butter into a stewpan1 with the juice of a lemon1 when boiling add two ounces of fresh butter and a pinch of salt1 when the butter is melted add a liaison of two yolks of eggs1 mixed with half a gill of cream1 stir in quickly over the fire1 but do not let it boil1 sauce over and serve2 the sauce requires to be rather highly seasoned4 ,should you have the tongue and brains1 boil the tongue with the head1 when done skin it1 lay the brains in warm water to disgorge1 blanch them two minutes in boiling water1 to which you have added a little salt and vinegar2 skin1 chop1 and put them into a stewpan1 with the juice of a lemon1 a little pepper and salt1 a tablespoonful of chopped parsley1 and half a pint of melted butter1 boil altogether a few minutes1 turn out upon a dish1 dress the tongue over1 and serve with the calf's head4 ,no4 #ajg4 ,half ,calf's ,head in ,currie4 ,boil half a calf's head as directed in the last1 and have ready the following sauce3 put four large onions in slices in a stewpan1 with two ounces of lean ham1 three apples in slices1 six cloves1 a blade of mace1 two bay-leaves1 and two ounces of butter1 pass them over the fire1 until slightly browned1 add two good tablespoonfuls of flour1 and one of currie-powder1 or a little more if required1 mix well in1 add a quart of the stock the head was boiled in1 season with salt and sugar1 reduce until of a proper consistency1 rub it through a hair sieve or tammie1 put into another stewpan1 boil up1 skim1 and sauce over the head1 which serve with rice1 plain boiled1 in a separate dish4 ,no4 #ajh4 ,half ,calf's ,head la ,vinaigrette4 7,see ,no4 #dfj1 ,kitchen of the ,wealthy47 ,no4 #aji4 ,half ,calf's ,head ,broiled1 ,sauce ,piquante4 ,boil the head as before1 when done drain upon a napkin1 place it upon a baking-sheet1 egg over with a paste-brush1 cover with bread-crumbs1 put a few small pieces of butter upon it at various places1 and put into a hot oven until well browned2 dress upon your dish with a pint of good sharp sauce 7page #ae7 round4 ,the tongue and brains may be served dressed as described before1 with each of the methods for dressing calf's head4 ,no4 #aaj4 ,large ,veal ,pie4 ,have ready boiled a pound of streaked bacon1 when cold cut it in large thin slices1 also cut four pounds of lean veal from the fillet into large but thin slices1 season each piece well with pepper and salt1 and dip them into flour2 lay some of the bacon at the bottom of a pie-dish1 then some veal1 over which sprinkle a little chopped eschalots1 then more bacon1 and so on alternately1 finishing in a perfect dome2 have ready a pound of half puff paste 7p4 #dhj71 place a band round the edge of your dish1 wet it1 and pour in a quarter of a pint of water to the meat1 cover with the remainder of the paste1 egg over1 and decorate it tastefully1 bake an hour and three quarters in a moderate oven4 ,they may also be made of the remains of a joint of veal previously served1 but half a pint of white sauce 7,no4 #acf7 used in it1 and the water omitted1 but the paste will then require to be much thinner1 and it must be baked in a much warmer oven1 or the meat would eat dry2 a couple of bay-leaves in a veal pie is a great improvement4 ,no4 #aaa4 ,saddle of ,mutton la ,bretonne4 7,see page #ahi47 ,no4 #aab4 ,leg of ,mutton basted with ,devil's ,tears4 ,procure a fine but small leg of mutton which has been well kept1 cut an incision in the knuckle1 in which put a clove of garlic1 rub all over with a spoonful of salt1 a saltspoonful of cayenne1 two ditto of black pepper1 and another clove of garlic 7well mixed71 and let remain upon a dish until the following day1 when place it upon a spit before a sharp fire1 then procure about a quarter of a pound of fat bacon1 place it upon a long toasting fork1 running the prongs through the rind1 and hold over the fire until in a blaze1 then hold it over the mutton upon which it will drop in tears of fire1 until all melted2 it will give the mutton quite a peculiar flavour and appearance1 and requiring a quarter of an hour less to roast than in the ordinary method2 when done dress upon your dish1 sauce over with two spoonfuls of ,harvey sauce and serve4 ,no4 #aac4 ,leg of ,mutton1 the ,housewife's ,method4 ,have a good leg1 beat it a little with a rolling-pin1 make an incision in the knuckle1 in which put two cloves of garlic1 then put it into a braising-pan1 with a pound of lean bacon cut in eight pieces1 set over a moderate fire half an hour1 moving it now and then until becoming a light brown colour1 season with a little pepper and salt1 add twenty pieces of carrots of the same size as the bacon1 fifteen middling-sized onions1 and when half done fifteen middling-sized potatoes1 two bay-leaves1 two cloves1 and a pint of water1 replace it upon a moderate fire1 moving round occasionally1 stew nearly three hours1 dress upon your dish1 with the carrots and onions dressed tastefully around1 take off as much of the fat from the gravy as possible 7which will be a little thickened by the potatoes71 take out the bay-leaves1 and pour the garniture round the mutton1 which serve very hot4 ,no4 #aad4 ,shoulder of ,mutton1 ,savoyard's ,method4 ,put a small shoulder of mutton in a deep saut-pan or baking-dish1 season with a little pepper and salt1 cover over with thin slices of fat bacon1 then put in ten potatoes peeled and quartered1 and the same quantity of apples1 with half a pint of water1 place in a moderate oven and bake for two hours1 dress upon your dish1 with the potatoes and apples round1 skim all the fat from the gravy1 which pour over and serve2 it requires a little oil or butter over before baking4 ,no4 #aae4 ,shoulder of ,mutton la ,polonaise4 ,as described 7,no4 #dfg7 in the other department of this work4 ,no4 #aaf4 ,shoulder of ,mutton1 ,provenale ,fashion4 ,roast a fine shoulder of mutton2 whilst roasting mince ten large onions very fine1 put them into a stewpan1 with two tablespoonfuls of salad-oil1 pass them ten minutes over a good fire1 keeping it stirred1 then add a tablespoonful of flour1 stir well in1 and a pint of milk1 season with a little pepper1 salt1 and sugar2 when the onions are quite tender1 and the sauce rather thick1 stir in the yolks of two eggs and take it off the fire2 when the shoulder is done spread the onions over the top1 egg over1 cover with bread-crumbs1 put in the oven ten minutes1 and salamander a light brown colour1 dress upon your dish1 put the gravy from it in your stewpan1 with a pat of butter1 with which you have mixed a little flour1 boil up1 add a little scraped garlic1 pour round the shoulder1 which serve4 ,the shoulder may also be dressed in the housewife's method1 as directed for the leg4 ,a little burnt sugar may be added4 ,no4 #aag4 ,saddle of ,lamb1 ,berlin ,fashion4 ,roast a small saddle of lamb an hour1 keeping it rather pale2 you have boiled eight or ten good potatoes1 peel them1 put in a stewpan1 add two ounces of butter1 a teaspoonful of salt1 a quarter ditto of pepper1 a tablespoonful of chopped parsley1 and a little grated nutmeg2 mix all well together with a fork1 add half a gill of milk and one egg1 turn well with a wooden spoon1 let it get cold1 and roll them in long shape and size of plover's eggs1 egg and bread-crumb twice1 fry light-coloured in hot lard or fat2 dress your saddle upon a dish1 surround it with the potatoes1 have half a pint of melted butter in a stewpan1 place upon the fire1 and when upon the point of boiling stir in a quarter of a pound of matre d'htel butter 7page #cc7 highly seasoned2 when quite melted sauce round and serve with mint sauce likewise in a boat2 for other variations see pages #aig1 #aih1 and following pages4 ,haunch1 fore-quarter1 or ribs may be dressed the same4 ,no4 #aah4 ,leg or ,shoulder of ,lamb with ,peas4 ,the leg or shoulder must be plain roasted 7see page #fde72 boil a quart of very young peas1 which strain and put into a stewpan1 with a quarter of a pound of butter1 half a teaspoonful of salt1 and one of sugar1 toss them well together over the fire until the butter is melted1 when pour them into your dish and dress the joint over4 ,no4 #aai4 ,leg or ,shoulder1 with ,french ,beans4 ,plain roasted as before2 you have cut and boiled two hundred ,french beans1 drain and put them into a stewpan with a quarter of a pound of fresh butter1 a little pepper1 salt1 powdered sugar1 and grated nutmeg1 toss over the fire till the butter is melted1 add half a pint of melted butter2 boil altogether ten minutes1 then stir in quickly a liaison of one yolk of egg mixed with a quarter of a gill of cream1 pour them in your dish and serve the joint over4 ,no4 #abj4 ,boiled ,leg of ,lamb1 with ,spinach4 ,boil a small very white leg of lamb 7see page #fdf71 have also half a sieve of spinach1 well picked1 washed1 and boiled1 drain it quite dry1 chop it very fine1 and put it into a stewpan1 with a quarter of a pound of fresh butter1 a little salt1 sugar1 and grated nutmeg2 stir over the fire until very hot1 then add a tablespoonful of flour1 eight of melted butter1 and four of cream or milk1 boil two or three minutes1 keeping it stirred1 then pour it upon your dish1 and dress the leg over4 ,no4 #aba4 ,neck of ,lamb la ,jardinire4 ,plain roast the neck2 you have previously cut with a round tin cutter rather larger than a quill about fifty pieces of carrot1 and one hundred pieces of turnip1 half an inch in length1 put them into a stewpan1 with twenty button onions ready peeled1 two ounces of butter1 and a teaspoonful of powdered sugar2 place them over a sharp fire 7keeping them moved to prevent burning7 ten minutes1 add a tablespoonful of flour and a pint of broth1 which reserve from your soup1 stand it at the corner of the fire1 add a small bunch of parsley1 thyme1 and bay-leaf and let boil until the vegetables are tender and the sauce becomes thickish1 keeping well skimmed1 then add a few ready boiled peas1 ,french beans1 ,brussels sprouts1 or any other green vegetables in season1 pour the sauce in your dish1 and dress the lamb upon it2 if your sauce is not quite brown enough add a few drops of colouring to it4 ,no4 #abb4 ,lamb's ,head ,broiled1 with ,mint ,sauce1 or ,sauce ,piquante4 ,procure two heads1 split them1 but not to detach them1 take out the brains and the greater part of the skull bone1 forming each head as nearly as possible to the shape of a heart1 put them into a braising-pan1 with two onions1 a carrot1 turnip1 head of celery1 a bunch of parsley1 thyme1 and bay-leaf1 six cloves1 a blade of mace1 and just cover them with a little water1 stew them until quite tender1 then take out1 drain1 egg over with a paste-brush1 and cover them with bread-crumbs1 place small pieces of butter here and there over them1 place them in the oven ten minutes1 then brown them with a salamander1 and serve them with a good sauce piquante 7page #ae7 round them1 or they may be served with the brains cooked as directed for calf's brains 7page #bhb7 under them2 sheeps' heads are done the same1 only they require a longer time to stew4 ,the heart and pluck are also excellent served under them as follows3 blanch them in boiling water twenty minutes1 and when half cold cut the whole in very fine dice1 put an ounce and a half of butter in a stewpan1 with a spoonful of chopped onions1 pass over the fire two minutes 7keep stirring71 then add a spoonful of flour 7mix well71 moisten with a pint of broth or milk1 when boiling add the mince1 and season with a teaspoonful of salt1 a quarter ditto of white pepper1 and a little grated nutmeg4 ,no4 #abc4 ,loin or ,neck of ,pork la ,bourguinotte4 ,the neck or loin must be plain roasted2 you have peeled and cut four onions in dice1 put them into a stewpan1 with two ounces of butter1 stir over the fire until rather brown1 then add a tablespoonful of flour1 mix well1 add a good pint of broth if any1 or water1 with an ounce of glaze1 boil ten minutes1 add two tablespoonfuls of ,french mustard1 with a little pepper1 salt1 and sugar1 pour the sauce upon the dish1 and dress your joint upon it2 serve with a little apple sauce separate in a boat4 ,no4 #abd4 ,loin or ,neck of ,pork1 ,normandy fashion4 ,procure a neck or loin1 put it in a common earthen dish1 having previously scored the rind1 rub over with a little oil1 place about twenty potatoes cut in halves or in quarters in the dish with the pork1 ten onions peeled1 and twenty apples peeled and quartered1 place in a warm oven for an hour and a half or more1 then dress it upon your dish with the apples1 onions1 and potatoes around1 and serve4 ,no4 #abe4 ,pig's ,cheek1 a new ,method4 ,procure a pig's cheek nicely pickled 7see page #fdi71 boil well until it feels very tender1 tie half a pint of split peas in a cloth1 put them into a stewpan of boiling water1 boil about half an hour1 take them out1 pass through a hair sieve1 put them into a stewpan1 with an ounce of butter1 a little pepper and salt1 and four eggs1 stir them over the fire1 until the eggs are partially set1 then spread it over the pig's cheek1 egg with a paste-brush1 sprinkle bread-crumbs over1 place in the oven twenty minutes1 brown it with the salamander and serve4 ,no4 #abf4 ,sucking ,pig is merely plain roasted 7see page #bjd71 stuffed with sage and onions1 but before putting it upon the spit it requires to be floured and rubbed very dry1 otherwise the skin would not eat crisp2 the usual method of serving it is to cut off the head1 and divide the body and head of the pig in halves1 lengthwise2 serve apple sauce separate in a boat if approved of4 ,in my ,kitchen at ,home ,i can also roast a haunch or neck of venison1 depending upon which is presented to me1 and precisely as recommended in the other department of this book 7page #bbb72 for the remains ,i also proceed the same4 ,no4 #abg4 ,roast ,turkey4 ,pluck1 draw1 and truss a turkey for roasting1 stuff it at the breast with the same stuffing as directed for the fillet of veal 7page #ea72 if it should weigh twelve pounds it will require two hours roasting before a strong fire1 when done take it off the spit1 take away the skewer and string it was trussed with1 hold it by the legs1 sprinkle a little salt over1 and pour a little hot water or broth over the back to make a gravy1#bf and serve with broiled sausages1 ham1 or a piece of boiled bacon1 separate4 ,no4 #abh4 ,braised ,turkey4 ,truss a nice turkey with the legs inside as for boiling1 then put three onions in slices at the bottom of a stewpan1 with a carrot1 turnip1 leek1 and a head of celery1 also cut small1 a bunch of parsley1 a sprig of thyme1 a bay-leaf1 four cloves1 a blade of mace1 half a pound of lean ham1 and two pounds of veal cut in dice1 cover them with two quarts of water1 then lay in the turkey1 breast downwards1 cover the stewpan close1 and let it simmer about two hours over a slow fire2 then take it up1 place it upon your dish1 with a cover over it to keep it hot1 then pass the stock from it through a hair sieve into a stewpan1 place it upon the fire1 boil and skim off all the grease2 then in another stewpan place two ounces of butter1 let melt1 then stir in a sufficient quantity of flour to make a roux1 stir over the fire some time1 but keeping it quite white1 then take it off1 stir until partly cold1 add the stock1 boil1 keep it stirred2 if too thick add a little milk1 season with a little salt and sugar1 place four cauliflowers nicely boiled round the turkey1 sauce over the whole and serve2 a boiled ham1 tongue1 or a piece of bacon is usually served separate with it4 ,no4 #abi4 ,capons or ,poulardes are almost too extravagant for ,my ,kitchen at ,home1 but may be either plain roasted or braised1 as directed for the turkey in the last1 and served with peas1 ,french beans1 or sauce jardinire1 made as directed for the legs or shoulders of lamb1 only for jardinire1 stewing the vegetables in the sauce you have made from your braise1 instead of the method there directed4 ,no4 #acj4 ,fowls1 with ,mushroom ,sauce4 ,braise two fowls1 trussed for boiling1 precisely as directed for braised turkey2 when your sauce is made1 add a pottle of white button mushrooms1 stew for half an hour in the sauce1 adding a little sugar1 then stir in a liaison of one yolk of egg mixed with a spoonful of cream1 take it instantly from the fire1 dress the poularde upon your dish1 and sauce over4 ,no4 #aca4 ,fowls1 with ,spring ,vegetables4 ,braise a poularde as directed for the turkey1 and make a sauce from the braise as there directed2 then have twenty young carrots and twenty young turnips1 lightly peeled1 and three parts boiled1 with twenty small onions1 drain and put them into your sauce1 which you have made as ,no4 #acf1 with a good teaspoonful of powdered sugar2 stew them gently until tender1 then dress the poularde upon your dish1 arrange the vegetables tastefully around1 mix half a gill of cream with the sauce1 boil a few minutes1 sauce over the whole and serve4 ,no4 #acb4 ,fowls ,braised1 ,fricasse ,sauce4 ,braise the fowls as before1 and make the sauce from the braise1 in which put a bunch of parsley1 fifty button onions1 and a pottle of mushrooms1 both well peeled2 stew half an hour1 add a little sugar1 salt1 and a gill of cream1 boil a few minutes1 sauce over and serve4 ,chickens may be dressed in either of the above methods1 calculating the time they require cooking by their size4 ,no4 #acc4 ,roast ,goose4 ,pluck1 draw1 and truss a goose1 fill the inside with sage and onions1 by cutting four large onions into small dice1 and put them into a stewpan with a few leaves of sage 7chopped fine71 and a couple of well-boiled mealy potatoes1 crumbled very small1 add two ounces of butter1 and a little pepper and salt2 when the onions become tender stuff the goose1 the day previous if time permit1 which roast an hour and a quarter before a moderate fire1 serve plain1 with a little gravy on the dish1 and apple sauce separate4 ,no4 #acd4 ,ducks may also be stuffed and roasted as a goose2 a few apples may also be used with the stuffing instead of potatoes1 for either ducks or geese1 if approved of4 ,no4 #ace4 ,ducks l',aubergiste 7or ,tavern-keeper's fashion74 ,truss one or two ducks with the legs turned inside1 put them into a stewpan with a quarter of a pound of butter2 place them over a slow fire1 turning round occasionally1 until they have taken a nice brown colour1 add two spoonfuls of flour1 mix well with them1 add a quart of water1 with half a tablespoonful of salt and sugar1 let simmer gently until the ducks are done 7but adding forty button onions well peeled as soon as it begins to boil71 keep hot2 peel and cut ten turnips in slices1 fry them in a frying-pan with butter1 drain upon a cloth1 put them into the sauce1 and stew until quite tender2 dress the ducks upon your dish1 skim the fat from the sauce1 which has attained a consistency1 pour round the ducks and serve4 ,,simplified ,,entr,,es4 ,the word entre is a ,french culinary term 7universally known by the nobility and gentry of ,europe71 signifying a corner1 or made dish1 in which sauce is introduced1 the importance of which is known in the kitchens of the wealthy as forming the size and magnitude of a dinner4 ,being considered as the principal dish upon which it is intended to dine well1 the wealthy epicure orders his cook to prepare a dinner of four1 six1 or eight entres1 thus making a criterion for the second course1 which1 in the opinion of real gourmets1 is a secondary consideration of delight1 and very often left entirely to the cook4 ,but when a lady of moderate income is consulted1 she very properly devotes all her attention1 good taste1 and economy to the subject4 ,the entres1 however1 which ,i am here about to describe1 are very economical2 whilst those entres of importance1 which are so well known for their excellence and unavoidable expense1 ,i have left to those whose means will better afford it1 and content myself with here offering to my readers those only with which ,i would be content in placing before my friends at home4 ,my readers will find that certain made dishes1 instead of being expensive1 tend to greater economy4 ,every ordinary cook might be perfect in roasting and boiling a joint1 but quite incapable of making a single made dish to perfection1 even from the remains of a joint4 ,in a tradesman's family it often happens that he dines once or twice a week from a ,sunday joint1 either in winter or summer2 in the last it is partly excusable1 but1 in the former1 hot meat for such an important meal is much more preferable1 being more light than cold1 and of course digests more freely4 ,to prove the truth of this argument1 pickles are continually used with cold meat to invigorate and open the appetite1 and facilitate digestion4 ,i would always advise to take a little cold lunch1 and a hot late dinner1 if circumstances permit1 and avoid as much as possible a supper1 particularly a late one4 ,,sauces4--,no4 #acf4 ,for daily use ,i avoid making any foundation sauces1 but when ,i want to give a little party at home1 ,i generally previously provide a small quantity of white and brown sauce as follows3 ,cut and chop a knuckle of veal1 weighing about four pounds1 into large dice2 butter the bottom of a large stewpan with a quarter of a pound of butter1 add two onions1 a small carrot1 a turnip1 three cloves1 half a blade of mace1 a bay-leaf1 a sprig of thyme1 and six of parsley tied in a bunch2 add a gill of water1 place over a sharp fire1 stirring round occasionally1 until the bottom of the stewpan is covered with whitish glaze1 when fill up with three quarts of water1 add a good teaspoonful of salt1 and let simmer at the corner of the fire an hour and a half1 keeping well skimmed1 when pass it through a hair sieve into a basin2 in another stewpan put a quarter of a pound of butter1 with which mix six ounces of flour1 stirring over the fire about three minutes1 take off1 keep stirring until partly cold1 when add the stock all at once1 continually stirring and boiling for a quarter of an hour2 add half a pint of boiling milk1 stir a few minutes longer1 add a little chopped mushrooms if handy1 pass through a hair sieve into a basin1 until required for use1 stirring it round occasionally until cold2 the above being a simplified white sauce4 ,for a brown sauce ,i use the same proportion as for the white1 but having beef instead of veal for the stock1 which must be made brown by placing four large onions cut in halves at the bottom of the stewpan1 which must be well buttered1 placing the meat over1 standing upon the fire1 and drawing down to a brown glaze before filling up2 the thickening must also be made brown1 by stirring a few minutes longer over the fire1 and the milk omitted4 ,sometimes ,i make both stocks in the same stewpan1 pass one half for the white sauce1 and put a couple of burnt onions into the remainder1 allowing it to simmer an hour longer1 when pass and use for a brown sauce4 ,no4 #acg4 ,melted ,butter4 ,put two ounces of butter into a stewpan1 with which mix a good teaspoonful of flour1 using a wooden spoon1 add a saltspoonful of salt1 half a one of pepper1 a little grated nutmeg1 and half a pint of water1 stir over the fire until just upon the point of boiling1 when take off1 add two ounces more butter1 and half a tablespoonful of vinegar1 keeping it stirred until quite smooth1 and the butter well melted1 when pass through a hair sieve or tammie if required 7you can also use milk instead of water for the above72 it is then ready for use4 ,in making melted butter great attention ought to be paid to the above directions1 it being almost in daily use4 ,no4 #ach4 ,new and ,economical ,lobster ,sauce4 ,break up a fresh lobster1 use the solid flesh for salad or any other purpose1 pound the soft part and shell together 7in a mortar7 very fine1 place the whole in a stewpan1 cover with a pint of boiling water1 place over the fire1 and let simmer ten minutes1 when pass the liquor through a hair sieve into a basin1 and use for making melted butter as in the last1 to which add a little cayenne pepper and a piece of anchovy butter 7see page #cc1 ,kitchen of the ,wealthy7 the size of a walnut2 if any red spawn in the lobster1 pound and mix it with a small piece of fresh butter1 and add to the sauce with a little lemon-juice when upon the point of serving2 an anchovy pounded with the shells of the lobster would be an improvement2 some of the flesh may be served in the sauce4 ,no4 #aci4 ,lobster ,sauce la ,crme4 ,cut up a small lobster into slices1 the size of half-crown pieces1 put into a stewpan1 pound the soft and white part with an ounce of butter1 and rub it through a sieve2 pour three spoonfuls of melted butter1 and two of cream1 over the slices in the stewpan1 add half a blade of mace1 a saltspoonful of salt1 a quarter ditto of pepper1 and a little cayenne1 warm gently1 and when upon the point of boiling add the butter and two spoonfuls of thick cream1 shake round over the fire until quite hot1 when it is ready to serve4 ,no4 #adj4 ,lobster ,sauce simplified4 ,put the slices of lobster as above into a stewpan1 with four spoonfuls of milk1 add a little salt1 pepper1 cayenne1 two cloves1 and a quarter of a blade of mace1 let boil1 add a piece of butter the size of a walnut1 with which you have mixed a little flour1 shake round over the fire1 and when getting thick1 add half a gill of cream2 when quite hot it is ready to serve4 ,no4 #ada4 ,shrimp ,sauce is very excellent made by pounding half a pint of shrimps with their skins1 boiling ten minutes in three parts of a pint of water1 finishing as directed for lobster sauce 7,no4 #ach71 and always serving very hot4 ,no4 #adb4 ,anchovy ,sauce is made by adding a spoonful of ,harvey sauce and two of essence of anchovy1 with a little cayenne1 to half a pint of melted butter2 shrimps1 prawns1 or even blanched oysters may be served in it4 ,no4 #adc4 ,oyster ,sauce4 ,put two dozen of oysters into a stewpan with their liquor1 and two spoonfuls of water1 add six peppercorns1 and half a blade of mace1 blanch them until just set1 drain the oysters upon a sieve1 catching the liquor in another stewpan1 detach the beards from the oysters1 which put again into the liquor1 place over the fire2 when beginning to simmer1 add a piece of butter the size of a walnut1 with which you have mixed sufficient flour to form a paste1 breaking it in four or five pieces1 shake round over the fire1 when it thickens add a gill of milk1 season with a little cayenne1 salt1 pepper1 and a few drops of essence of anchovies1 serve very hot4 ,another way4 ,blanch and save the liquor as above1 omitting the water2 reduce to half1 add eight spoonfuls of melted butter made with milk1 season rather high1 adding a teaspoonful of ,harvey sauce and one of essence of anchovy2 it is then ready for use4 ,no4 #add4 ,caper ,sauce4 ,make half a pint of good melted butter1 to which add a tablespoonful of capers and a teaspoonful of their vinegar4 ,observe1 that all fish sauces are better too thick than too thin1 the fish being watery1 the sauce would not envelope it if too thin4 ,no4 #ade4 ,to chop ,onions1 ,herbs1 c4 ,every practical cook knows how to chop the above ingredients to perfection1 but many plain cooks instead of chopping1 literally smash them with their knives1 thus losing the succulence and flavour1 which becomes absorbed by the wood they are smashed upon4 ,for onions1 peel1 and cut in halves lengthwise1 then with a thin knife cut each half in slices1 leaving them jointed at the root2 again cut into slices contrarywise1 and then from top to bottom1 thus having cut it into very small squares2 then take the knife lightly with the right hand1 place two fingers of the left upon the point1 and commence chopping1 lifting the knife entirely every stroke1 not digging the point into the board1 and pressing heavily upon the handle1 as is too commonly the case2 when chopped very fine put them into the corner of a clean cloth1 which rinse in water to wash them1 squeeze quite dry in the cloth1 they will be then as white as possible1 and quite ready for use4 ,eschalots are chopped in the same manner1 cutting first into small dice1 without cutting them in halves4 ,for parsley or herbs1 previously wash very clean1 take the stalks in your left hand 7when quite dry71 pressing upon the leaves with your fingers1 holding the knife with your right hand1 cutting as fine as possible2 chop as directed for the onions4 ,by following the above directions you will be enabled to chop them very fine1 scarcely staining the board2 the above directions to some may appear superfluous1 but the difference made in the flavour of sauces1 by their being well or badly chopped1 being so great1 caused me to make these observations4 ,no4 #adf4 ,to make a ,colouring or ,browning from ,sugar4 ,put two ounces of white powdered sugar into a middling-sized stewpan1 which place over a slow fire2 when beginning to melt1 stir round with a wooden spoon until getting quite black1 when set it in a moderate oven upon a trivet about twenty minutes1 pour a pint of cold water over1 let dissolve1 place in a bottle1 and use wherever directed in ,my ,kitchen at ,home4 ,,economical ,,made ,,dishes4 ,no4 #adg4 ,fillet of ,beef or a small rump steak is very excellent dressed in the following new way3 ,procure a piece of fillet of beef1 weighing from three to four pounds1 which can be purchased in any butcher's shop1 being the under part of the rump2 trim it a little1 taking off part of the skin1 leaving a piece of fat half an inch in thickness upon each side1 cut it crosswise in slices a quarter of an inch in thickness1 making about six pieces1 beat lightly1 giving them a roundish shape2 place them upon a gridiron over a sharp fire1 season whilst broiling with about a saltspoonful of salt1 and the half of one of black pepper1 turn them once or twice whilst upon the gridiron1 which process will keep the gravy in1 and when done dress them immediately upon a dish1 in which you have put the following simple but excellent sauce1 which ,i usually make over an ordinary fire2 put the yolks of four eggs in a stewpan or iron saucepan1 with half a pound of fresh butter 7rather firm7 cut into slices1 half a teaspoonful of salt1 a quarter ditto of pepper1 the juice of half a lemon1 and half a tablespoonful of chopped parsley2 set upon a slow fire1 keep stirring quickly with a wooden spoon in every direction1 until becoming rather thick1 when remove it from the fire half a minute1 still stirring1 then again upon the fire1 stirring until the butter is quite melted1 but congealed with the yolks of eggs1 forming a smooth thickish sauce2 should it1 however1 be too thick1 add a little milk or cream1 and if requiring more seasoning add a little pepper and salt1 with the juice of the other half lemon2 proceed the same for rump steak1 but if for a corner dish1 the fillet would be preferable1 as the steak would be too large1 appearing clumsy4 ,the above quantity would be sufficient for a party of ten1 but a much smaller quantity might be made4 ,a great improvement would be to have four or five middling-sized potatoes1 peeled1 cut in quarters lengthwise1 and afterwards into thin slices crosswise2 have ready upon the fire a stewpan1 containing lard or dripping1 when hot 7which you may perceive by the smoke arising from it1 or by throwing a drop of water in1 if sufficiently hot it will hiss and snap71 put in the slices of potatoes1 and fry about ten minutes until crisp1 and a very light brown colour2 care must be taken that the fat is not too hot1 or the potatoes would be burnt before they were sufficiently cooked4 ,another method of frying potatoes1 although rather more extravagant1 is very simple and excellent3 put a quarter of a pound of butter in a stewpan or saucepan1 and when melted put in twenty small new potatoes1 if in season1 or potatoes cut as before1 place over a sharp fire1 stirring them occasionally1 until of a nice gold colour2 should they absorb all the butter1 add a little more1 when done sprinkle a little salt over1 and serve round the fillet or steak2 this may be used in many instances in the kitchens of the wealthy4 ,no4 #adh4 ,a new ,steak4 ,procure a piece of ribs of beef containing a couple of bones1 from which detach the meat1 and cut three steaks lengthwise1 beat lightly with the cutlet-bat1 trim a little1 broil one or two1 seasoning them well1 and serve with sauce and fried potatoes as before4 ,no4 #adi4 ,fillet or ,steak la ,matre d',htel4 ,cut1 trim1 and broil the fillet or steaks1 from either the rump or ribs of beef1 as before 7always over a sharp fire72 place them upon your dish1 have ready two ounces of butter1 with which you have mixed a saltspoonful of salt1 a quarter ditto of white pepper1 one of chopped parsley1 and the juice of half a lemon1 rub all over the steaks1 turning them three or four times1 the butter mixing with the gravy forms an admirable sauce2 serve with fried potatoes round as before4 ,the above steaks or fillets are also very excellent broiled as above1 and served with anchovy butter 7page #cc71 instead of the butter prepared as last directed1 and using one ounce instead of two4 ,should any of the above steaks be required plain broiled1 to give them an extra zest1 sprinkle chopped eschalots in addition to the other seasoning over previous to placing them upon the gridiron2 a steak cut of the ordinary size1 would require ten minutes broiling over a good fire4 ,mutton and lamb chops1 or even cotelettes1 are very good dressed in the before-mentioned manners2 a little glaze1 if handy1 is also an improvement4 ,for mutton chops1 a little ,harvey sauce and ,chili vinegar poured over just before taking from the gridiron renders them very beautiful eating4 ,no4 #aej4 ,a new ,mutton or ,lamb ,chop4 ,having previously and successfully introduced a new joint 7the saddle-back71 ,i thought ,i would also introduce a new form of mutton or lamb chops1 and adopted the following one1 as represented in the engraving1 which is not only very novel1 but the manner in which the chops are cut1 by jagging the meat1 causes them to eat much lighter and better1 they being sawed off the saddle instead of cut from the loin2 proceed as follows3 ,trim a middling-sized saddle of mutton1 which cut into chops1 half an inch in thickness1 with a saw1 without at all making use of a knife2 then trim to the shape represented in the drawing2 season well with salt and pepper1 place upon a gridiron over a sharp fire1 turning them three or four times1 they will require about ten minutes cooking2 when done place them upon a dish1 spread a small piece of fresh butter 7if approved of7 over each1 and serve4 ,the bone keeping the gravy in whilst cooking1 is a very great advantage in having chops cut after the above method4 ,at home1 when ,i have a saddle of mutton1 ,i usually cut three or four such chops from it1 cook and rub matre d'htel butter over1 and serve them with fried potatoes round1 using the remainder of the saddle as a joint the next day4 ,illustration ,the above are also excellent seasoned1 dipped into eggs1 and bread-crumbed previous to broiling2 for lamb chops proceed precisely the same1 only broiling them a few minutes less4 ,no4 #aea4 ,veal ,cutlets4 ,cut four cutlets from the neck1 half an inch in thickness1 beat lightly with a chopper1 and cut off the chine-bones1 season them well2 have a couple of eggs well beaten upon a plate1 into which dip them1 then into bread-crumbs1 take out1 pat gently with a knife1 and broil rather more than ten minutes upon a gridiron over a good fire1 turning occasionally1 keening them of a very light brown colour2 dress upon a dish1 spreading a piece of the matre d htel butter over each1 turning them two or three times in the dish1 and serving very hot4 ,veal cutlets are also very good served with the new sauce as for fillets of beef or steaks1 and the fried potatoes around them4 ,no4 #aeb4 ,pork ,chops4 ,take four chops from a loin of pork1 each about half an inch in thickness1 beat them lightly1 trim1 season well with pepper and salt1 broil nearly a quarter of an hour over a good fire1 and serve very hot upon a dish1 with or without apple-sauce in a boat4 ,no4 #aec4 ,pork or ,veal ,chops ,fried4 ,put one ounce of butter in a saut or frying-pan1 rub over the bottom1 lay in four chops1 well seasoned as in either of the last two2 place the pan over a moderate fire1 when the chops become coloured upon one side turn them over1 they will require turning two or three times before done2 when done1 and of a nice colour1 take them out1 and place upon a dish2 put a spoonful of chopped onions in the pan1 which fry until becoming of a brownish colour1 then take off as much of the fat as possible1 add a teaspoonful of flour 7mix well with a wooden spoon71 and moisten with half a pint of water2 stir quickly1 add a bay-leaf1 and when boiling season with half a saltspoonful of pepper1 two of salt1 one of sugar1 and two spoonfuls of vinegar1 stir over the fire until forming a sauce1 when again lay in the chops1 let simmer five minutes1 dress the chops upon a dish1 add two chopped gherkins to the sauce1 which pour over and serve2 a little brown colouring 7,no4 #adf7 added to the sauce would improve their appearance4 ,no4 #aed4 ,hashed ,beef is made from any description of roast beef4 ,it may also be made from stewed1 but roast is preferable4 ,cut about a pound and a half of meat into thin slices1 using a small quantity of the fat2 lay them upon a dish1 sprinkle a spoonful of flour1 a teaspoonful of salt1 and a quarter ditto of pepper1 place the meat in a stewpan1 moisten with half a pint of water or light broth1 if handy2 add a little colouring 7,no4 #adf7 to give a nice brown colour1 place it upon the fire1 allowing it to warm gently1 stirring occasionally1 simmering a quarter of an hour1 taste if requiring more seasoning1 if so add a little and serve very hot immediately4 ,in making a hash of any description1 avoid having to keep it hot as much as possible1 or it would become greasy1 and likewise prevent the hash boiling over the fire1 which would cause the meat to eat hard and tough4 ,if the beef has been well roasted1 as described 7page #fci71 the remainder1 being underdone1 makes an excellent and very nutritious hash4 ,to vary any description of hash1 it may be served upon a large piece of buttered toast1 or half a spoonful of chopped onions may be added with the flour and seasoning2 chopped parsley may also be added with a spoonful of catsup1 two of ,harvey sauce1 two of vinegar1 or one of ,chili vinegar2 four nice green gherkins in slices may also be added at the time of serving4 ,some fresh mushrooms from the fields1 cleaned1 and stewed in the hash1 is also a great improvement1 a bay-leaf also added imparts a pleasant flavour4 ,a little meat left upon the bones1 well peppered and broiled1 are frequently served with the hash4 ,no4 #aee4 ,remains of ,salt ,beef1 although very good cold1 in winter is very desirable made hot2 one of the best methods of doing which is to convert it into that old-fashioned dish entitled bubble-and-squeak2 the beef should be1 as usual1 rather underdone1 and cut into slices not thicker than a five-shilling piece1 then put two ounces of butter in a saut or frying-pan1 when melted lay in the beef1 which place over a quick fire1 frying both sides of a yellowish brown colour1 when take them out upon a dish1 keeping them hot2 you have previously boiled six or eight greens or one ,savoy cabbage1 which chop fine1 season with four saltspoonfuls of salt and one of black pepper1 place in the same pan you fried the beef in over the fire1 keep turning them over until quite hot1 when dress upon a dish with the beef over1 and serve4 ,a few slices of fat ought to be fried with the beef4 ,another way of warming salt beef1 is to cut slices and lay in a pan with just sufficient water to cover them2 place over the fire1 add about an ounce of fresh butter mixed with a little flour1 a little ,harvey sauce1 and a piece of glaze about the size of a walnut1 if handy4 ,another way would be to lay the slices in a saute or frying-pan well buttered1 place over the fire and fry a light brown colour1 pour off as much of the fat as possible1 add a quarter of a pint of water1 and a piece of butter the size of a walnut1 with which you have mixed half a teaspoonful of flour1 shake round over the fire a minute or two1 add two spoonfuls of piccalilly cut in slices1 two ditto of the liquor1 and one of the colouring 7,no4 #adf71 and serve over when ready4 ,no4 #aef4 ,ox ,tails en ,currie4 ,have ready some ox tails dressed as described in page #bgc 7they will keep several days in a basin covered with their own stock71 when wanted warm them in their stock1 cut four onions into very thin slices1 put them into a stewpan with a quarter of a pound of butter1 fry over a slow fire until the onions become brown and pulpy1 when add a nicely boiled mealy potato 7peeled71 a tablespoonful of currie-powder1 and one of currie-paste1 or one and a half of the powder1 mix all well together1 moisten with three parts of a pint of the stock from the tails2 then add the tails1 stirring them round gently until well covered with the sauce1 set over a slow fire to stew very slowly for half an hour1 moving them round occasionally1 finish with a little salt and the juice of half a lemon2 dress upon a dish pyramidically1 pour the sauce1 which must be rather thick1 over1 and serve with rice boiled as directed 7page #ea7 upon a separate dish4 ,another way1 for a change1 would be to introduce four very ripe tomatas at the same time with the potato and currie-powder1 omitting the lemon-juice1 and adding half a teaspoonful of sugar4 ,a tablespoonful of currie-paste added to any description of hash would convert it into a very good currie4 ,no4 #aeg4 ,ragout of ,ox ,tails4 ,cut two ox tails into pieces two inches in length1 rub two ounces of butter over the bottom of a convenient-sized stewpan1 place in the pieces of tails1 with half a pound of streaked bacon cut into square pieces the size of walnuts1 place over a moderate fire1 stirring occasionally until nicely browned1 but not in the least burnt1 add two ounces of flour 7mix well7 and three pints of water2 when boiling and half cooked add a bunch of parsley1 with two bay-leaves1 twenty young carrots1 or pieces of old ones1 and twenty button onions1 season with a teaspoonful of salt1 a half ditto of sugar1 and a quarter ditto of pepper2 let simmer until the tails and vegetables are quite tender1 keeping well skimmed1 when take out and dress them in pyramid upon mashed potatoes1 garnish round with the vegetables1 pass the sauce through a hair sieve into another stewpan1 place over the fire1 stir with a wooden spoon until adhering to the back1 when pour over the tails1 and serve very hot4 ,no4 #aeh4 ,ox ,cheeks are very delicate when well stewed1 and may be purchased very cheap2 they require soaking all night1 and about six hours to blanch in salt water1 until the flesh will detach easily from the bone1 when take it out1 remove the bone1 place some onion1 carrot1 and turnip1 in slices1 in a large flat stewpan1 with a piece of bacon1 a few sprigs of thyme1 parsley1 and two bay-leaves1 cover with a little stock 7if any7 or water1 place the flesh from the cheek over1 put in a moderate oven until very tender1 when take up1 dress upon a dish1 and serve with a sharp sauce over4 ,ox cheeks may also be served in currie1 or converted into a ragout after blanching1 as directed for ox tails4 ,should you happen to have the remains of a fresh ox tongue1 it would be very good cut in slices1 warmed1 and served with a sharp sauce1 or hashed2 the remains of a pickled one may be used in any little made dish of veal1 or poultry1 hereafter described2 to some persons it is1 however1 preferable cold4 ,no4 #aei4 ,ox ,kidneys are very good for breakfast or luncheon2 cut the kidneys into thin slices1 avoiding the piece in the centre1 put two ounces of butter in a stewpan1 with a little chopped eschalots1 place over the fire2 when becoming a little browned add the kidneys1 which keep stirring for five minutes still over the fire1 add half a tablespoonful of flour 7mix well71 two glasses of sherry1 two of water1 half a teaspoonful of salt1 a quarter ditto of pepper1 one of chopped parsley1 and a bay-leaf1 let simmer gently five minutes1 not1 however1 to boil1 or they would become hard and indigestible2 should the sauce be too thin add a little butter and flour mixed together1 it requires to be sufficiently thick to envelope the kidneys2 when done poor out upon a dish1 and serve very hot4 ,a few raw mushrooms stewed with the kidneys is also a great improvement4 ,a bullock's heart is a favorite dish with some persons2 soak an hoar in lukewarm water to disgorge1 dry1 and stuff the interior with a good veal stuffing1 roast an hour and a half before a moderate fire1 and serve very hot1 with a little veal sauce 7see page #fdg7 around2 proceed the same for calves' or sheep's hearts1 but of course they will require less time4 ,no4 #afj4 ,calf's ,head4 ,should you have any left from a previous dinner it may be dressed in various ways4 ,to hash calf's head1 cut into good slices not too thin1 or it would have a bad appearance2 put a spoonful of chopped onions in a stewpan1 with a wineglassful of vinegar1 six peppercorns1 a sprig of thyme1 a bay-leaf1 a piece of glaze the size of a walnut1 and a gill of broth1 reduce to half over the fire1 then add the slices of calf's head and a gill more broth1 season with a little pepper and salt1 when quite hot through add half an ounce of butter1 with which you have mixed a tablespoonful of flour1 first breaking it into four or five pieces1 shake round over the fire until becoming a little thickish1 add a little colouring 7,no4 #adf7 to give a light brown colour2 pour out upon your dish1 and serve with a few slices of gherkins sprinkled over4 ,calf's head may also be cut in slices1 warmed1 and served with some of the sauces as directed for fillet of beef1 or curried as for the ox-tails 7,no4 #aef72 hashed calf's head1 with a couple of spoonfuls of currie-paste added1 is also very excellent4 ,no4 #afa4 ,calf's ,brains and ,tongue4 ,boil the tongue in stock or water until tender1 lay the brains in lukewarm water to disgorge1 then carefully take off all the skin1 put about a quarter of a pound of butter in a saut-pan1 rub all over the bottom1 cut the brains in slices1 lay them in the pan1 season with a little pepper1 salt1 and lemon-juice1 place over a moderate fire1 and when set turn them over1 add about a gill of melted butter1 and a little milk1 if too thick1 season a little more if required1 shake the saut-pan round1 moving the brains from the bottom1 but not breaking them1 and pour upon a dish1 skin and trim the tongue1 cut it in halves lengthwise1 glaze and serve dressed upon the brains4 ,sheep and lamb's tongues and brains are dressed in precisely the same manner as the calf's4 ,no4 #afb4 ,veal ,cutlets1 the ,english ,method4 ,procure a piece of fillet of veal weighing about four pounds1 from which 7to the best advantage7 cut eight or ten pieces of the shape and size of fillets of fowl1 season lightly with a little pepper and salt1 have a couple of eggs1 well beaten1 upon a plate1 into which dip the cutlets1 and afterwards into bread-crumbs1 beat lightly2 then cut four or five slices of streaked bacon1 which fry in a saut or frying-pan2 when done take out and lay in the cutlets1 which fry of a nice light brown colour1 dress the bacon and cutlets alternately upon your dish1 pour as much fat as possible out of the pan1 into which pour a quarter of a pint of water1 and the same of melted butter2 boil until becoming rather thickish1 when add a tablespoonful of ,harvey sauce1 one of catsup1 a little colouring 7,no4 #adf71 and a little pepper and salt1 boil another second1 pass through a sieve over the cutlets1 and serve4 ,veal cutlets cut and fried as above may also be served upon some very light mashed potatoes1 omitting the sauce4 ,no4 #afc4 ,sweetbreads4 ,i never can procure sweetbreads at home except in the autumn or winter season of the year1 so many families being then out of town1 they may be procured at a very reasonable price2 ,i usually dress them thus3 lay them in water three or four hours to disgorge1 blanch two minutes in boiling water1 take out and put them into another stewpan1 with a few slices of onions1 carrot1 turnip1 a little parsley1 thyme1 bay-leaf1 six peppercorns1 a blade of mace1 and a small piece of bacon1 cover over with a little broth if any1 place over the fire1 and let boil about twenty minutes1 then take out1 dry them on a cloth1 egg all over1 throw into bread-crumbs1 run a skewer through each1 tie them to a spit and roast of a nice brown colour before a sharp fire1 a quarter of an hour would be sufficient2 they might also be browned in a hot oven1 or fried in very hot lard or dripping ten minutes2 then1 however1 they must be stewed rather longer2 serve them with vegetable garniture of any description1 if peas1 merely plain boiling them1 putting them in a stewpan1 with a little sugar1 pepper1 salt1 and a piece of fresh butter1 toss them round over the fire until very hot1 pour them into the dish1 and dress the sweetbreads over1 or serve with ,french beans dressed also in the same manner1 spinach dressed as directed 7page #dc71 or merely with the following sauce3 put a gill of melted butter into a stewpan1 with a spoonful of ,harvey or ,reading sauce1 and a little catsup1 boil altogether1 and if too thick add a little water4 ,if ,i cannot meet with heart sweetbreads1 ,i in general satisfy myself with the throats4 ,no4 #afd4 ,calf's ,liver ,stewed1 ,french fashion4 ,procure a small delicate liver1 cut twenty pieces of fat bacon1 three inches in length and a quarter of an inch square1 season with a little pepper1 salt1 and chopped parsley1 then with a larding-needle run them into the liver crosswise1 put two ounces of butter into a convenient-sized stewpan1 with half a pound of lean uncooked ham1 keep stirring over a sharp fire until the ham becomes rather brownish1 then lay in the liver1 cover the stewpan1 stir round occasionally until the liver has become quite firm and of a brownish colour2 then add half a teaspoonful of salt1 a quarter of one of pepper1 forty button onions1 twenty young carrots 7or twenty pieces of old1 previously blanched71 half a pint of water1 a bunch of parsley1 with three sprigs of thyme and two bay-leaves 7tied together71 four cloves1 and a blade of mace1 let simmer twenty minutes2 then add twenty new potatoes1 or old ones cut of the same size1 cover the stewpan1 and let stew gently until all the vegetables are done1 when take out the bunch of herbs1 dress the liver upon a dish1 with the vegetables and ham around it1 skim all the fat from the gravy in the stewpan1 pour over the vegetables and serve2 if any remain1 it is excellent made hot the next day1 or even to be eaten cold4 ,no4 #afe4 ,calf's ,liver ,fried4 ,cut the liver into slices the eighth of an inch in thickness1 dip them in flour1 and fry them in a saut or frying-pan1 in which you have previously fried some slices of streaked bacon1 fry the liver until quite browned and rather crisp1 when take out and place it upon a dish with the bacon1 pour as much of the fat as possible from the pan1 pour in a quarter of a pint of water1 when boiling add a piece of butter the size of a walnut1 with which you have mixed a teaspoonful of flour1 shake the pan round over the fire until becoming rather thickish1 season with a little ,harvey sauce1 catsup1 pepper1 and salt1 if too thick add a little more water1 pour over the liver and serve4 ,or1 for variation1 after the liver is well fried1 take it out and put a tablespoonful of chopped onions in the pan1 set upon the fire a minute1 then pour off the greater part of the fat1 add a teaspoonful of flour1 mix well in1 and half a pint of broth or water1 boil until forming a thickish sauce1 season with pepper1 salt1 two spoonfuls of vinegar1 a little sugar1 and half a teaspoonful of mixed mustard1 set upon the fire until quite hot1 pour over the liver and serve4 ,or liver may be served plain fried with bacon1 without any sauce whatever4 ,sheep or lamb's liver may be dressed precisely in the same manner4 ,with the remains of a joint of veal1 either roasted1 boiled1 or braised1 ,i make mince1 hashes1 blanquettes1 and even pies4 ,for a blanquette of veal cut about a pound into thin slices of the size of half-crown-pieces1 add also a few slices of cooked tongue1 ham1 or streaked bacon1 season well with about a teaspoonful of chopped onions1 half ditto of salt1 and a quarter ditto of white pepper1 add a gill of broth or water1 warm gently1 and when quite hot add a piece of butter the size of a walnut1 with which you have mixed a teaspoonful of flour1 shake round over the fire1 when becoming thickish add half a gill of milk or cream1 with which you have mixed the yolk of an egg1 stir in quickly1 add the juice of half a lemon1 and serve 7it must not boil after the egg and cream have been added7 with triangular pieces of toasted or fried bread round4 ,a blanquette of lamb made in the same manner is equally good4 ,with the bones you may make a little stock by chopping them up into small pieces1 and putting them into a stewpan1 with an onion in slices1 a bay-leaf1 bunch of parsley1 and a little raw ham1 add water according to the quantity of bones1 and boil rather more than half an hour1 convert it into sauce by thickening with a little butter and flour1 and use for hash2 to make which cut the meat into small thin slices1 put into a stewpan1 with sufficient of the above sauce to moisten it1 let simmer ten minutes1 add two spoonfuls of vinegar and four gherkins in slices1 season with a little white pepper and salt2 pour upon your dish and serve4 ,no4 #aff4 ,minced ,veal and ,poached ,eggs are also a very favorite dish2 from the remains of veal cut about a pound of the lean1 with a little of the fat1 and two ounces of cooked ham into very small dice1 put a tablespoonful of chopped onions into a stewpan1 with half an ounce of butter1 place over the fire1 keep stirring until the onions change colour slightly1 then stir in a tablespoonful of flour1 moisten with half a pint of stock or milk1 let boil ten minutes1 add the mince1 season well with white pepper and salt1 when quite hot stir in a yolk of egg1 mixed with two tablespoonfuls of cream or milk1 do not let boil afterwards1 finish with the juice of half a lemon1 and pour upon your dish2 have ready poached six eggs1 by having a stewpan upon the fire with one quart of water1 quarter of an ounce of salt1 and a quarter of a gill of vinegar1 when boiling break in six eggs separately1 let boil from three to four minutes1 draw off the fire1 take them out with a colander spoon1 drain a moment upon a cloth1 dress upon the mince1 pour a little melted butter over each1 and serve with triangular pieces of fried bread round4 ,minced lamb1 beef1 or mutton is done the same1 using stock or water instead of milk1 and letting the onions with the thickening become a little brown over the fire1 likewise omit the yolk of egg and cream1 serve with the eggs precisely the same2 any kind of mince must be rather thick that the eggs may rest on it4 ,by finishing the minced veal with the yolks of three eggs1 stirring a moment over the fire until set1 and pouring upon a dish until cold1 you can serve it in any shaped croquettes you please1 taking pieces from it of the size you may require1 shaping them with a knife1 dipping twice into eggs and bread-crumbs1 patting them gently1 frying a light brown colour in a stewpan of hot lard or dripping1 and serving upon a napkin garnished with fried parsley2 they may be made in oblong shapes1 the size and length of small sausages1 and fried as above3 they are then called boudins4 ,patties may also be made from cooked veal1 preparing a blanquette as before described1 and leaving it upon a dish until cold2 line six large patty-pans very thinly with half puff paste 7see page #dhj71 lay some of the veal in the centre of each1 sprinkle a little water over1 and cover with sheets of the same paste of the thickness of a five-shilling piece1 egg over1 crimp the edges a little with a knife1 place a leaf of paste upon the top of each1 and bake about twenty minutes in a very hot oven until the paste is well done4 ,the remains of poultry1 game1 or any other description of meat1 may also be converted into patties in the same method as above4 ,the remains of meat dressed as for the above patties is also very excellent for larger pies1 filling the dish with it1 when cold covering with paste1 and baking in a rather warm oven4 ,no4 #afg4 ,mutton ,cutlets ,sauts4 ,cut eight cutlets from a neck of mutton1 as directed 7page #bid71 and put them into a saut-pan1 with an ounce of butter1 season well with pepper and salt1 place over the fire1 when becoming a little browned turn them over1 when firm to the touch they are done 7which will take about ten minutes72 take up and dress them upon your dish1 pour as much of the fat as possible from the pan1 add a quarter of a pint of water or broth1 let boil until becoming a thin glaze1 add a little sugar and a spoonful of ,harvey sauce1 pour over the cutlets and serve4 ,should you want a thick sauce you can obtain it by adding a small piece of butter1 with which you have mixed a little flour1 to the gravy in the saut-pan1 adding also a little colouring 7,no4 #adf74 ,no4 #afh4 ,mutton ,cutlets ,sauts1 with ,vegetables4 ,dress the cutlets as in the last1 have some vegetables of all kinds 7that is1 carrots1 turnips1 artichokes1 and button onions71 cut up small1 stew them in a little broth with a little sugar until tender1 when pour them into the saut-pan you cooked the cutlets in1 reduce until the stock becomes a thin glaze1 then dress the vegetables in the centre of the cutlets1 sauce over1 and serve4 ,no4 #afi4 ,mutton ,cutlets1 ,irish ,method4 ,cut eight or ten mutton cutlets1 season well with pepper and salt1 place them in a stewpan1 just cover them with water1 let simmer gently twenty minutes1 then add forty button onions1 and as many pieces of potatoes1 cut with a scoop in pieces a size larger2 stew until tender1 dress the cutlets in a circle upon your dish1 with the vegetables in the centre1 skim off some of the fat from the stock in the saut-pan1 reduce a little1 sauce over1 and serve4 ,no4 #agj4 ,mutton ,cutlets ,broiled4 ,cut eight or ten cutlets1 season well with pepper and salt1 dip them into eggs1 then into bread-crumbs1 beat gently with a knife1 have a little butter in a stewpan1 which melt over the fire2 dip each cutlet into the butter1 and again into bread-crumbs1 beat again lightly1 place them upon a gridiron over a moderate fire2 when lightly coloured upon one side turn them over2 they will require about ten minutes to cook thoroughly2 serve plain dressed upon your dish4 ,dressed as above they may likewise be served with a matre d'htel sauce made thus3 put half a pint of melted butter into a stewpan with a piece of glaze the size of a walnut1 when boiling add two ounces of matre d'htel butter 7see p4 #cc71 shake the stewpan round over the fire2 when quite hot pour in the dish with the cutlets1 have ready some thin slices of potatoes fried as for the fillet of beef1 dress in pyramid in the centre1 and serve4 ,no4 #aga4 ,mutton ,cutlets ,harricoed4 ,cut ten cutlets from a neck of mutton1 leaving them rather short1 not beating them flat1 and taking off some of the fat2 put two ounces of butter in a stewpan1 lay in the cutlets1 which well season with pepper and salt2 set upon a moderate fire1 turning them round occasionally until of a lightish brown colour1 then add a good spoonful of flour2 mix well1 and moisten with a quart of water1 keep stirring until boiling1 throw in twenty small onions1 twenty small pieces of carrots1 and the same of turnips 7each about the size of walnuts71 and a small bunch of parsley1 with two bay-leaves2 let simmer until the vegetables are done1 skim well1 take out the cutlets1 which dress in crown upon a dish1 place the vegetables in the centre1 reduce the sauce if required1 which pour over and serve4 ,should it be convenient1 it would be as well to pass the vegetables by putting about a quarter of an ounce of powdered sugar into a stewpan2 place over the fire1 and when melted add two ounces of butter and the vegetables1 which keep tossing over the fire until covered with a kind of glaze1 when put them into the stewpan with the cutlets2 it gives the harrico quite a peculiar and good flavour4 ,no4 #agb4 ,ragout of ,mutton en ,currie4 ,peel and slice four large onions1 which put into a stewpan with two ounces of butter1 place over a moderate fire1 and when becoming lightly browned and pulpy lay in ten cutlets as in the last2 move round occasionally until a little brown1 when add a good spoonful of currie-powder and the half of one of flour2 mix well1 moisten with a pint of water1 let simmer twenty minutes1 or until the mutton is quite tender1 finish with a little sugar1 salt1 and lemon-juice1 take out the cutlets1 which dress in circle upon a dish1 have ready some boiled rice 7p4 #ea7 very hot1 which dress in pyramid in the centre2 pass the sauce through a tammie1 pour over the cutlets1 and serve4 ,no4 #agc4 ,mutton ,currie4 ,peel and slice four large onions as in the last1 fry the same1 have ready two pounds of lean mutton cut into square pieces the size of walnuts1 put into the stewpan with the fried onions2 let remain ten minutes over the fire1 stirring frequently1 then add a tablespoonful of currie-powder and one of currie-paste2 mix well in1 let remain over a slow fire until the mutton is tender1 season with a little salt and lemon-juice1 pour out upon your dish1 and serve with boiled rice separate4 ,lamb cutlets are dressed precisely as the mutton2 but when bread-crumbed and broiled they are very good served with peas or ,french beans1 previously boiled1 and placed in a stewpan with an ounce of fresh butter1 a little pepper1 salt1 and sugar2 when quite hot stir in half a gill of cream1 with which you have well mixed the yolk of an egg1 stir in quickly1 pour out upon your dish1 dress the cutlet over1 and serve4 ,no4 #agd4 ,pork ,cutlets ,sauts4 ,cut six or eight good-sized cutlets from the neck1 of the same shape as the mutton1 lay them in a buttered saut-pan1 season well with pepper and salt1 place over the fire2 when done lay them upon a plate1 pour some of the fat from the saut-pan1 add a good tablespoonful of chopped onions1 pass over the fire a minute1 then add a teaspoonful of flour2 moisten with half a pint of broth or water1 with a piece of glaze added1 season a little more1 add a bay-leaf and a teaspoonful of vinegar1 with one of mustard1 mix well1 lay in the cutlets until quite hot1 when dress upon a dish1 sauce over1 and serve4 ,this sauce is good with any kind of cutlets1 but especially pork4 ,no4 #age4 ,pork ,cutlets aux ,cornichons4 ,cut six or eight cutlets from a middling-sized neck of pork1 season well with pepper and salt1 dip in eggs well beaten upon a plate1 and then into grated crust of bread 7not too brown72 put two ounces of lard or butter into a saut or frying-pan1 lay in the cutlets and fry very slowly2 when done place them upon a dish2 keep hot1 pour some of the fat from the pan1 add a good teaspoonful of flour1 mix well1 moisten with half a pint of broth or water with a piece of glaze1 add half a wineglassful of vinegar1 a little salt1 pepper1 and six gherkins in slices1 place the cutlets in the pan to warm gently in the sauce1 then dress them upon a dish1 sauce over1 and serve4 ,no4 #agf4 ,pork ,cutlets1 ,sauce demi ,robert4 ,cut eight cutlets from a neck as before1 season well with pepper and salt1 sprinkle chopped onions and parsley over upon both sides1 beating the cutlets lightly to make them adhere1 then dip them into eggs well beaten upon a plate1 and then into bread-crumbs2 pat them lightly1 have some clarified butter in a stewpan1 into which dip the cutlets1 and again into bread-crumbs1 well covering them1 place them upon a gridiron over a moderate fire1 broiling a nice light brown colour2 when done dress them upon a dish4 ,have ready the following sauce3 cut two large onions into very small dice1 put them into a stewpan with an ounce of butter1 fry of a light yellow colour1 add a teaspoonful of flour1 mix well1 moisten with half a pint of broth and two spoonfuls of vinegar1 season well1 let boil1 skim1 and reduce1 until rather thick1 when add a spoonful of mixed mustard1 one of colouring 7,no4 #adf72 sauce in the centre of the cutlets and serve4 ,no4 #agg4 ,hashed ,pork4 ,put two spoonfuls of chopped onions into a stewpan with a wineglassful of vinegar1 two cloves1 a blade of mace1 and a bay-leaf1 reduce to half1 take out the spice and bay-leaf1 add half a pint of broth or water1 cut some pork previously cooked into thin small slices1 season well upon a dish with pepper and salt1 shake a good teaspoonful of flour over1 mix all together1 and put into the stewpan2 let simmer gently ten minutes1 pour out upon your dish1 and serve with slices of gherkins in it2 a little mustard may be added if approved of1 or a little piccalilly with the vinegar is excellent4 ,the remains of salt pork1 though very palatable cold1 if required hot may be cut into large thin slices1 and placed in a buttered saut or frying-pan1 with a little broth1 or merely fried in the butter1 and served with a puree of winter peas1 made by boiling half a pint of peas until tender 7tied up in a cloth72 when done put them into a stewpan with two ounces of butter2 season with pepper and salt1 add a gill of milk or cream1 pour into the dish1 and dress the pork over4 ,no4 #agh4 ,pig's ,liver4 ,procure a nice pig's liver with the caul1 cut the liver into good-sized slices of the shape of hearts1 season with a little pepper1 salt1 and cayenne1 sprinkle chopped eschalots and dried sage over1 and fold each piece of liver in a piece of the caul2 put some butter in a saut or frying-pan1 lay them in1 place over the fire1 let fry rather quickly1 not too dry2 when done it will be a beautiful colour2 take out and dress in circle upon your dish2 have ready the following sauce3 put six spoonfuls of melted butter in a stewpan1 with one of catsup1 and two of ,harvey or ,worcestershire sauce2 when boiling pour over the liver and serve4 ,to plain fry it1 cut in slices1 season with pepper and salt1 dip in flour1 or eggs and bread-crumbs1 fry a light brown in butter or lard1 dress in a circle upon your dish1 pour a gill of water into the pan1 add a little ,harvey sauce and a piece of butter the size of a walnut1 with which you have mixed half a teaspoonful of flour2 let boil a minute1 add a little pepper and salt1 sauce over and serve4 ,no4 #agi4 ,pigs' ,kidneys4 ,cut them open lengthwise1 season well with pepper and salt1 egg over with a paste-brush1 dip into bread-crumbs1 with which you have mixed some chopped parsley and eschalot1 run a skewer through to keep them open1 and broil for about a quarter of an hour over a good fire2 when done place them upon a dish1 have ready an ounce of butter1 with which you have mixed the juice of a lemon1 a little pepper and salt1 and a teaspoonful of ,french or common mustard1 place a piece upon each of the kidneys1 place in the oven for one minute and serve4 ,pigs' kidneys may also be sautd as directed for ox kidneys 7,no4 #aei74 ,no4 #ahj4 ,black ,puddings4 ,very few people take the trouble to do them at home1 it being part of the business of the pork butcher to prepare such delicacies4 ,i shall1 however1 here describe a very simple method for making them more palatable than those purchased in ,england1 which have so much spice in them as to entirely destroy their delicate flavour4 ,cut into rather small dice twenty large onions1 having cut off the roots1 being hard1 put them into a stewpan with half a pound of lard or butter1 let stew gently1 cut three pounds of pig's flead1 free from skin1 into small dice1 have ready boiled six heads of endive chopped fine1 and put into the stewpan with the onions1 add two ounces of salt1 a saltspoonful of pepper1 half a nutmeg1 grated1 and four spoonfuls of parsley1 chopped with a little thyme and bay-leaf2 then add six pints of pig's blood1 mix well1 leaving no lumps2 if too thin add a few handfuls of bread-crumbs1 or half a pound of well-boiled rice2 have ready the small intestines1 which well scrape and wash in salt and water1 tie one end upon a tin funnel1 having a piece a yard in length1 closing it at the other end1 fill with the above preparation by pressing through a funnel2 take off the funnel1 tie up the end1 and put them into a stewpan of nearly boiling water1 let simmer twenty minutes1 pricking them occasionally with a pin2 when no blood oozes out they are done2 take up and place them upon a dish until cold2 when ready to serve cut into pieces four inches in length1 cut through the skin at different places1 broil ten minutes over a sharp fire1 serve plain1 but very hot4 ,these puddings are best made whilst the blood is still warm from the pig1 which if killed at home1 the other ingredients may be prepared previously4 ,the endive may be omitted1 but for a real epicure procure it if possible2 they are served in ,france on the best of tables1 and are quite worthy of that honour4 ,many kinds of black puddings are also made in ,scotland1 where they more frequently use sheep's blood1 using the interior of the sheep1 fat and all1 in the same proportions as if made of a pig1 adding oatmeal1 omitting part of the onions1 and using the larger entrails4 ,it being usual in this country to introduce leeks1 you must then omit the bread-crumbs and rice1 or part of the onions4 ,to prevent the blood curdling1 it must be salted1 by adding a handful of salt1 and whisking well for ten minutes as soon as you obtain it from the pig4 ,rice well boiled in broth but not too much so1 is an excellent addition to black puddings 7half a pound for the above quantity being quite sufficient71 or grated bread2 leeks also may be used instead of endive1 or both may be omitted4 ,i have mentioned these different articles1 that if one cannot be procured1 another might be used instead1 fill also very even1 mixing fat and all well together1 carefully avoid letting any air get in1 or they would burst in boiling4 ,no4 #aha4 ,excellent ,sausage ,cakes4 ,chop some lean pork very fine1 having previously detached all the skin and bone1 and to every pound of meat add three quarters of a pound of fat bacon1 half an ounce of salt1 a saltspoonful of pepper1 the quarter of a nutmeg grated1 six young green chopped onions1 and a little chopped parsley2 when the whole is well chopped put into a mortar and pound well1 finishing with three eggs2 then have ready a pig's caul1 which cut into pieces large enough to fold a piece of the above preparation the size of an egg1 which wrap up1 keeping the shape of an egg1 but rather flattened1 and broil very gently over a moderate fire4 ,no4 #ahb4 ,pigs' ,feet4 ,procure six pigs' feet1 nicely salted1 which boil in water1 to which you have added a few vegetables1 until well done1 cut each one in halves1 take out the long bone1 have some sausage meat as in the last1 and a pig's caul1 which cut into pieces each large enough to fold half a foot1 well surrounded with sausage-meat1 when well wrapped up broil slowly half an hour over a moderate fire1 and serve4 ,or1 when the pigs' feet are well boiled1 egg over1 and throw them into some grated crust of bread1 with which you have mixed a little parsley2 broil a nice colour and serve with a little plain gravy4 ,,made ,,dishes ,,from ,,poultry4 ,no4 #ahc4 ,blanquettes of ,turkey4 ,with the remains of a roasted or boiled turkey you may make a very nice blanquette1 cutting the meat into small thin slices1 chop up the bones1 and put them into a stewpan with an onion1 half a blade of mace1 and a very little lean ham or bacon1 just cover with water1 boil twenty minutes1 and with the stock make a white sauce as directed 7,no4 #g1 ,kitchen of the ,wealthy71 put the slices into a stewpan1 just cover with a little of the sauce1 add a little white pepper1 salt1 and grated nutmeg1 make all hot together1 not1 however1 allowing it to boil1 finish with three tablespoonfuls of cream1 mixed with the yolk of an egg1 stir in quickly1 pour out upon a dish1 and serve with triangular scippets of fried or toasted bread round4 ,when cucumbers are in season ,i frequently use one1 cutting it in pieces two inches in length1 which again split into three1 peel1 and take out all the seeds1 put them into a stewpan1 with a few chopped onions1 a little butter and sugar1 and stew gently over a slow fire until tender2 five minutes before serving add them to the blanquette1 they being a great improvement4 ,no4 #ahd4 ,boudins of ,turkey4 ,cut up all the flesh remaining upon a turkey into small dice1 if about a pound and a half1 put a teaspoonful of chopped onions into a stewpan1 with a piece of butter of the size of two walnuts1 pass a few seconds over the fire1 then add half a tablespoonful of flour 7mix well7 and the mince1 which moisten with a pint of stock made from the bones as in the last1 simmer some time1 keeping it moved1 season with a little pepper1 salt1 and sugar1 finish with the yolks of three eggs1 which stir in quickly over the fire1 not allowing it to boil afterwards1 pour out upon a dish until cold2 just before ready to serve1 divide it into equal parts1 roll out each to about the size of small eggs1 shaping them to fancy1 egg and bread-crumb twice over1 fry in very hot lard or dripping of a light brown colour1 and serve4 ,a little ham or tongue 7should you have any left7 cut small1 and mixed with the mince would be a great improvement4 ,no4 #ahe4 ,turban of ,croquettes4 ,croquettes are made precisely as the last1 but not more than half the size2 when done1 dress them in crown upon a border of mashed potatoes1 and have ready some of the blanquette of turkey1 which serve in the centre4 ,no4 #ahf4 ,minced and ,grilled ,turkey4 ,detach the leg1 wing1 or take off the best part of the turkey remaining1 which season well with pepper and salt1 and broil over a good fire1 have ready prepared a mince from the remaining flesh of the turkey1 made as directed for the boudins1 but omitting the yolks of eggs2 when quite hot and well seasoned pour into your dish1 and dress the broiled piece upon it4 ,no4 #ahg4 ,devilled ,turkey4 ,cut up the remains of your turkey into good-sized pieces or joints1 if sufficient1 cut incisions crosswise upon each piece1 and well rub them with cayenne pepper1 broil quickly over a sharp fire1 dress them in your dish1 and have ready the following sauce3 put a tablespoonful of chopped eschalots in a stewpan with a wineglassful of ,chili vinegar1 reduce to half1 add half a pint of thin melted butter1 two tablespoonfuls of catsup1 and two of ,worcestershire sauce1 boil about a quarter of an hour1 stir in two ounces of fresh butter1 pour over and serve4 ,many persons like the above best dry1 so it would be as well to serve the sauce separate in a boat1 or a little plain gravy only underneath4 ,the remains of poulardes1 capons1 or fowls may be dressed precisely as directed for the turkey4 ,no4 #ahh4 ,goose ,hashed4 ,the remains of a goose is only fit for hashing1 or devilling1 for which proceed as last directed2 when for hashing put a spoonful of chopped onions into a stewpan1 with an ounce of butter1 pass over the fire until becoming rather brown1 when add a tablespoonful of flour1 mix well1 cut up the remains of a goose into moderate-sized pieces1 season with pepper and salt1 add about a pint of stock or water1 let simmer ten minutes1 when pour out upon a dish and serve4 ,for a variation1 a little sage and a couple of apples sliced and cooked in the sauce is very good4 ,no4 #ahi4 ,stewed ,duck and ,peas4 ,procure a duck trussed with the legs turned inside1 which put into a stewpan1 with two ounces of butter and a quarter of a pound of streaked bacon1 let remain over a fire1 stirring occasionally until lightly browned1 when add a good tablespoonful of flour 7mix well7 and a pint of broth or water1 stir round gently until boiling1 when skim1 and add twenty button onions1 a bunch of parsley1 with a bay-leaf1 and two cloves1 let simmer a quarter of an hour1 then add a quart of nice young peas1 let simmer until done1 which will take about half an hour longer1 take out the duck1 place it upon your dish 7taking away the string it was trussed with71 take out the parsley and bay-leaf1 season the peas with a little pepper1 salt1 and sugar1 reduce a little if not sufficiently thick1 pour over the duck and serve4 ,no4 #aij4 ,duckling with ,turnips is a very favorite dish amongst the middle classes in ,france4 ,proceed as in the last1 but instead of peas use about forty pieces of good turnips cut into moderate-sized square pieces1 having previously fried them of a light yellow colour in a little butter or lard1 and drained them upon a sieve2 dress the duck upon a dish as before1 season the sauce with a little pepper1 salt1 and sugar1 reduce until rather thick1 a thin sauce not suiting a dish of this description2 the turnips must not1 however1 be in pure2 sauce over and serve4 ,the remains of ducks left from a previous dinner may be hashed as directed for goose1 and for variety1 should peas be in season1 a pint previously boiled may be added to the hash just before serving4 ,the sage and apple must in all cases be omitted4 ,no4 #aia4 ,fricassee of ,fowl or ,chicken4 ,cut a fowl or chicken into eight pieces1 that is1 the two wings and legs dividing the back and breast into two pieces each1 wash well1 put them into a stewpan and cover with water1 season with a teaspoonful of salt1 a little pepper1 a good bunch of parsley1 four cloves1 and a blade of mace1 let boil twenty minutes1 pass the stock through a sieve into a basin1 take out the pieces of fowl1 trim well1 then in another stewpan put two ounces of butter1 with which mix a good spoonful of flour1 moisten with the stock1 and put in the pieces of fowl1 stir occasionally1 until boiling1 skim well1 add twenty button onions1 let simmer until the onions are tender1 when add a gill of cream1 with which you have mixed the yolks of two eggs1 stir in quickly over the fire1 but do not let boil1 take out the pieces1 dress in pyramid upon your dish1 sauce over and serve4 ,no4 #aib4 ,fricassee of ,fowl with ,mushrooms4 ,proceed as in the last1 but add twenty mushrooms 7peeled1 if very black71 not too large1 about ten minutes before adding the cream and yolks of eggs4 ,no4 #aic4 ,currie of ,fowl1 ,oriental ,fashion4 ,peel and cut two large onions into thin slices1 which put into a stewpan1 with two ounces of butter1 fry them over a slow fire until lightly browned and quite pulpy1 then add a good tablespoonful of currie-powder1 and one of currie-paste1 mix well1 add half a pint of broth or water1 let boil1 keeping it stirred1 then have a fowl cut into eight pieces1 which put in the stewpan1 cover well with the currie1 add half a pint of cream1 let simmer gently three quarters of an hour over a slow fire1 stirring occasionally1 take out the pieces1 dress pyramidically upon a dish1 pour the sauce over1 and serve with rice plain boiled as directed 7page #ea7 on a separate dish4 ,no4 #aid4 ,broiled ,fowl4 ,procure a fowl trussed as for boiling1 cut out the back-bone and press quite flat1 season well with pepper1 salt1 and chopped eschalots1 place in a saut-pan1 fry upon both sides1 take out1 egg over with a paste-brush1 dip into bread-crumbs1 place upon the gridiron1 over a moderate fire1 and broil a very light brown colour1 glaze over1 if any1 and serve with a little plain gravy1 or mushroom sauce1 made by putting half a pint of melted butter into a stewpan1 with about twenty button mushrooms1 well washed1 let simmer ten minutes1 add two tablespoonfuls of catsup1 and two of ,harvey sauce1 finish with a pat of butter1 pour the sauce in the dish1 dress the fowl over and serve4 ,i very frequently also serve it at home with a sauce la tartare made as directed page #ai4 ,no4 #aie4 ,fowl ,sautd in ,oil4 ,cut a fowl in pieces as described for the fricassee1 and put them into a stewpan1 with four spoonfuls of oil1 place over the fire and when of a light brown colour add a good tablespoonful of flour 7mix well71 and moisten with a pint of broth or water1 let simmer a quarter of an hour1 keeping well skimmed1 add a raw truffle cut in slices1 or a few mushrooms1 season with a little pepper1 salt1 sugar1 and a little scraped garlic the size of a pea1 take out the pieces of fowl1 which dress pyramidically upon your dish1 reduce the sauce over the fire1 keeping it stirred until adhering to the back of the spoon1 when pour over and serve4 ,no4 #aif4 ,fricassee of ,rabbits4 ,cut two nice young rabbits into very neat joints1 or the legs only may be used1 and put them into lukewarm water to disgorge for half an hour1 take out and put them into a stewpan with a large onion cut into slices1 two cloves1 a blade of mace1 a little parsley1 one bay-leaf1 and a quarter of a pound of streaked bacon cut in dice2 just cover with water1 let simmer a quarter of an hour1 keeping it well skimmed1 pass the stock through a sieve1 and proceed precisely as for the fricassee of fowl1 page #fhi4 ,no4 #aig4 ,gibelotte of ,rabbits4 ,cut two young rabbits into joints as in the last1 cut also half a pound of streaked bacon into dice1 fry the bacon in butter in a stewpan1 then put in the pieces of rabbits2 when slightly browned add a good spoonful of flour1 mix well1 and moisten with rather more than a pint of water1 season with a little salt and pepper1 when beginning to boil skim well1 add fifty button onions1 and a few button mushrooms1 if any1 let simmer a quarter of an hour1 take out the pieces of rabbit1 which dress in pyramid upon a dish2 let the sauce boil1 keeping it stirred1 until the onions are quite tender1 and the sauce thick enough to adhere to the back of the spoon1 when add a little colouring1 pour over the rabbit and serve4 ,no4 #aih4 ,currie of ,rabbit4 ,cut four middling-sized onions and two apples in slices1 and put them into a stewpan with two ounces of butter1 place over a moderate fire1 stirring occasionally1 until the onions are slightly browned and quite pulpy1 when add two tablespoonfuls of currie-powder and one of currie-paste2 mix well1 and moisten with half a pint of stock or water1 let boil2 have ready a couple of young rabbits cut into joints1 and fried in butter in a saut or frying-pan of a nice brown colour1 put into the currie sauce1 season with a little salt and juice of lemon1 let stew very gently over a very slow fire1 stirring occasionally1 until the rabbit is quite tender1 when dress upon your dish1 and serve with rice1 plain boiled1 separate4 ,the legs only of the rabbits may be dressed in either of the foregoing ways1 should the fillets be required for other purposes4 ,no4 #aii4 ,rabbit ,pies4 ,cut two or three rabbits up in joints1 and a pound of streaked bacon in slices2 butter a pie-dish1 lay some of the slices of bacon upon the bottom1 dip the pieces of rabbits into flour1 place a layer of them over the bacon1 season well with pepper and salt1 then add another layer of bacon1 then rabbit1 again seasoning1 proceeding thus1 building them in a dome above the edge of the dish2 have ready a pound of half puff paste made as directed 7page #dhj71 with which cover them1 ornamenting the top with leaves2 egg over lightly1 and bake about an hour and a half in a moderate oven1 put half a pint of good gravy in with a funnel1 and serve4 ,rabbits plain boiled and served with onion sauce are also very excellent2 make the sauce thus3 peel and cut six large onions into very small dice1 put into a stewpan1 with two ounces of butter1 pass five minutes over the fire1 keeping it stirred1 add two ounces of flour1 mix well1 moisten with a pint and a half of milk1 season with a little white pepper1 salt1 and sugar1 keep stirring over the fire until the onions are quite tender1 and it becomes rather a thickish sauce1 when serve over the rabbit4 ,the remains of rabbits may be warmed and served with the above sauce1 made into blanquettes1 or minced as directed for turkeys or fowls4 ,no4 #bjj4 ,pigeon ,pie4 ,procure four pigeons1 but not trussed1 and cut off the feet2 have a nice tender rump-steak1 well seasoned1 which dip in flour and lay at the bottom of a buttered pie-dish2 place the pigeon over1 elevating their tails to meet in the centre1 season well with pepper and salt1 place a piece of fat bacon over the breast of each bird1 sprinkle a few chopped eschalots over1 have six eggs boiled1 the yolks of which place in the dish1 pour in half a pint of water1 and cover the pie with a pound of half puff paste made as directed 7page #dhj71 ornamenting the top with leaves of paste1 sticking the pigeons' feet in the centre1 and brushing eggs lightly over the top2 bake about an hour and a half in a moderate oven4 ,lamb or veal may be used instead of the beef at the bottom1 if preferred1 and the whole of the eggs1 each cut in four lengthwise1 instead of the yolks only4 ,no4 #bja4 ,pigeons in ,compote4 ,put half a pound of lean bacon1 cut into large dice1 in a stewpan1 with half an ounce of butter1 pass a few minutes over the fire1 then have three pigeons trussed with their legs turned inside1 place them in the stewpan with the bacon1 breasts downwards1 let remain until becoming of a light brown colour1 moving them round occasionally2 add a tablespoonful of flour1 move round until becoming a little browned1 moisten with a pint1 or a little more1 water1 mix well1 add a good bunch of parsley1 with a bay-leaf1 thirty button onions1 a little pepper and salt1 let simmer three quarters of an hour1 skimming well1 dress the pigeons upon a dish1 with the bacon and onions round1 reduce the sauce to a proper consistency1 take out the parsley and bay-leaf1 pour over and serve4 ,no4 #bjb4 ,stewed ,pigeons with ,peas4 ,proceed precisely as in the last1 but adding nearly a quart of very fresh peas with the onions and parsley1 omitting the bay-leaf2 dress the pigeons upon a dish1 pour the peas and sauce over when ready to serve4 ,,game4--,no4 #bjc4 ,pheasants1 ,partridges1 ,grouse1 ,black ,game1 ,woodcocks1 etc41 by the greater part of the population are preferred plain roasted1 which is1 in my opinion1 the best2 but by way of change1 and for the method of dressing the remains of any description of birds1 ,i have given the few following simple receipts3 ,no4 #bjd4 ,small ,pheasants1 the ,miller's ,fashion4 ,roast a pheasant as directed 7page #djc71 previously dipping it in flour1 and occasionally shaking flour over whilst roasting1 thus it will be very crisp and keep nearly white2 put the crumb of two ,french rolls in a stewpan1 with half a pint of milk1 a small eschalot1 a bay-leaf1 an ounce of butter1 and a little pepper and salt2 let boil1 take out the eschalot and bay-leaf1 place a piece of buttered toast upon your dish1 pour the sauce over1 dress the pheasant upon the top1 and serve2 a little gravy may also be served separate in a boat4 ,no4 #bje4 ,pheasant with ,cabbage4 ,procure a nice white-heart winter cabbage1 which cut in quarters1 and blanch five minutes in boiling water1 drain quite dry1 cut off part of the stalk1 season well with salt1 place it in a stewpan1 with half a pound of streaked bacon and a pint of broth1 and stew gently for about half an hour2 then have a pheasant about three parts roasted1 thrust it into the cabbage whilst hot1 and let the whole stew gently together half an hour longer2 take out the pheasant and cabbage1 squeezing it to the sides of the stewpan to extract the stock1 dress the cabbage in pyramid upon your dish1 with the pheasant upon the top1 dress the bacon1 cut in slices1 around1 skim the stock well1 let reduce to half1 pour round and serve4 ,no4 #bjf4 ,hashed ,pheasant4 ,from the remains of a pheasant previously served1 make a hash in the following manner3 cut it up into smallish pieces and put them into a stewpan1 with a little flour1 half a glass of port wine1 a little pepper and salt1 and a bay-leaf1 and sufficient broth 7or water with a piece of glaze in it7 to moisten it2 let simmer very gently five minutes1 take out the pieces1 dress them upon your dish1 pass the sauce through a hair sieve over1 and serve4 ,no4 #bjg4 ,a ,plain ,salmi of ,pheasants4 ,cut off and trim well the best pieces remaining of pheasants1 previously served1 and put them into a stewpan2 then in another stewpan put the bones and trimmings 7broken up small71 with an onion in slices1 a little parsley1 a bay-leaf1 four peppercorns1 and a glass of sherry1 boil a few minutes2 then stir in a tablespoonful of flour1 and moisten by degrees with a pint of broth 7or water with a piece of glaze71 boil about ten minutes1 keeping it stirred2 when thick enough to adhere to the back of the spoon1 pass through a tammie or fine sieve1 into the other stewpan over the pieces of pheasants1 warm altogether gently1 not allowing it to boil1 colour a little brown with half a spoonful of colouring 7page #fgc71 take out the pieces1 dress in pyramid sauce over1 and serve with scippets of fried or toasted bread1 cut in the shape of hearts1 round4 ,the remains of pheasants may be minced and served with eggs boiled five minutes1 and the shells taken off1 or made into boudins or croquettes as directed for turkey 7page #fhg71 as may any other description of game4 ,no4 #bjh4 ,grouse1 ,scotch ,fashion4 ,plain roast the grouse1 dress them upon toast on your dish1 and serve with plain melted butter poured over them2 they may also be dressed in any of the ways directed for pheasants1 with the exception of being stewed with the cabbage2 black game is dressed precisely the same as the grouse4 ,no4 #bji4 ,partridges la ,jardinire4 ,have a plain round tin cutter1 with which cut about forty pieces of carrot and turnip1 each about the thickness of a quill1 and half an inch in length2 put them into a stewpan with twenty button onions1 two ounces of butter1 and a teaspoonful of powdered sugar2 pass over a sharp fire until the vegetables become covered with a thinnish glaze1 when add a tablespoonful of flour 7mix well7 and a pint of stock or gravy2 let simmer until the vegetables are tender1 keeping it well skimmed4 ,roast two partridges rather underdone1 which put into the sauce twenty minutes before serving2 let simmer very gently1 skim off all the fat1 dress the birds upon a dish1 pour the sauce and vegetables over1 and serve4 ,no4 #baj4 ,partridges with ,cabbage4 ,proceed exactly as described for the pheasant1 but using two birds instead of one3 if convenient1 it would be a great improvement to lard the breasts of the birds with fat bacon4 ,no4 #baa4 ,partridges sautd with ,mushrooms4 ,divide two partridges each into halves1 beat them a little flattish1 put two or three tablespoonfuls of salad-oil into a flat stewpan1 lay in the partridges1 the inner side downwards1 first seasoning with a little pepper1 salt1 and chopped eschalots2 place over a moderate fire1 put a cover upon the stewpan1 and let remain until of a light brown colour2 remove the lid1 turn the partridges over1 and let remain until coloured the other side2 then pour off a little of the oil1 add a tablespoonful of flour1 turn round until well mixed1 add a good glassful of sherry1 half a pint of stock or water1 and twenty small button mushrooms2 let simmer until the partridges are tender1 and the sauce thick enough to adhere to them2 having kept it well skimmed1 season with a little pepper1 salt1 and sugar1 if required2 lay the partridges upon a dish1 sauce over1 and serve4 ,the remains of partridges may be hashed or served in a plain salmi1 precisely as directed for pheasants4 ,no4 #bab4 ,woodcocks1 ,downshire ,fashion4 ,plain roast the woodcocks as directed 7page #djg71 catching their tails upon toast1 upon which1 when done1 dress the birds upon a dish2 pour a thick melted butter 7with which you have mixed the yolk of an egg and a little cream7 over1 sprinkle lightly with bread-crumbs1 salamander a light brown colour1 and serve with a little gravy round4 ,no4 #bac4 ,woodcocks la ,chasseur4 ,roast two woodcocks rather underdone1 catching the interior upon a large piece of toast2 when done1 cut each one in four1 and place in a stewpan with the remainder of the interior1 chopped small2 add a little pepper and salt1 a glass of sherry1 a little chopped eschalots1 parsley1 the juice of half a lemon1 and half a gill of broth2 let simmer a few minutes1 dish rather high upon the toast1 sauce over1 and serve4 ,no4 #bad4 ,hashed ,woodcocks4 ,should you have any remaining from a previous dinner1 cut each one in four or more pieces2 chop all that remains in the interior1 which mix with a small piece of butter1 a spoonful of bread-crumbs1 and a little chopped parsley1 make six croutons in the shape of hearts from a piece of toasted bread1 spread the above preparation upon each1 and place a short time in the oven2 hash the pieces as directed for the pheasant1 dress in pyramid on a dish1 with the croutons round1 sauce over1 and serve4 ,no4 #bae4 ,snipes la ,minute4 ,put a quarter of a pound of butter in a stewpan1 over which lay six snipes1 breasts downwards2 add a spoonful of chopped onions1 one ditto of parsley1 a little grated nutmeg1 half a teaspoonful of salt1 and a saltspoonful of pepper2 set over a brisk fire seven or ten minutes 7according to the size of the birds71 stirring occasionally1 then add the juice of two lemons1 two glasses of sherry or bucellas wine1 and a spoonful of finely-grated crust of bread2 let the whole simmer a few minutes1 dress the birds upon a dish1 mix the sauce well1 pour over1 and serve4 ,no4 #baf4 ,plovers1 with ,english raw ,truffles4 ,put a quarter of a pound of butter in a stewpan1 over which place four plovers1 breasts downwards1 and eight raw truffles1 well washed1 peeled1 and cut into thickish slices2 add also two cloves1 a bay-leaf1 half a teaspoonful of salt1 and a saltspoonful of pepper2 pass the whole ten minutes over a sharp fire1 stirring occasionally2 add half a tablespoonful of flour1 mix well1 moisten with a gill of broth and a glass of white wine1 let simmer ten minutes longer1 skim well1 dress the birds upon a dish1 reduce the sauce1 add a little sugar and the juice of a lemon1 sauce over1 and serve4 ,no4 #bag4 ,wild ,duck4 ,truss as directed 7p4 #fhh1 ,no4 #ahi71 rub all over with the liver1 making it quite red1 and roast twenty minutes before a good fire1 then with a sharp knife cut eight incisions down the breast2 you have put an ounce of butter into a stewpan with a quarter of a saltspoonful of cayenne1 the rind of an orange1 free from pith1 cut in strips1 blanched in boiling water1 and well drained upon a sieve1 and the juice of a lemon2 warm over the fire1 and when melted1 but not oily1 pour over the duck1 and serve4 ,no4 #bah4 ,hashed ,wild ,duck4 ,cut up the remains of a duck or ducks into neat pieces1 and put into a stewpan with half or a tablespoonful of flour1 depending upon the quantity2 mix well1 moisten with a glass or two of wine1 and sufficient broth or water to make a thickish sauce1 season well1 add a little ,harvey sauce1 mushroom catsup1 a little sugar1 and cayenne pepper2 let simmer but not boil1 take out the pieces1 which dress upon toast1 reduce the sauce1 pour over1 and serve4 ,a little colouring may be added if approved of4 ,no4 #bai4 ,widgeons4 ,truss as for wild ducks1 rub over with some of their livers1 chop up the remainder1 which mix with a few bread-crumbs1 a little chopped lemon-peel1 chopped parsley1 and an egg1 with which stuff the interior2 roast nearly as long as for the wild duck before a very sharp fire1 dress upon toast on a dish1 and have ready the following sauce3 put half a glass of port wine into a stewpan1 with a teaspoonful of chopped eschalot1 a little salt1 pepper1 and cayenne2 boil a few minutes1 add the juice of a lemon1 and two ounces of fresh butter1 sauce over1 and serve4 ,widgeons are hashed in the same manner as described for wild duck4 ,no4 #bbj4 ,teal1 a new ,method4 ,procure four1 draw them1 then put half a pound of butter upon a plate1 with a little pepper1 grated nutmeg1 parsley1 a spoonful of grated crust of bread1 the juice of a lemon1 and the liver of the teal2 mix well together1 and with it fill the interior of the teal2 cover them with slices of lemon1 fold in thin slices of bacon1 then in paper1 and roast twenty minutes before a sharp fire2 take off the paper1 brown the bacon1 dress them upon a slice of thick toast1 letting the butter from the teal run over it1 and serve very hot4 ,no4 #bba4 ,teal la sans ,faon4 ,roast four teal quite plain1 prepare a quarter of a pound of butter1 as above1 with the omission of the livers1 which place in a stewpan over the fire1 stirring quickly1 until forming a kind of sauce2 add some fillets from the pulp of a lemon1 sauce over1 and serve4 ,the remains of teal also make an excellent hash4 ,no4 #bbb4 ,larks la ,minute4 ,proceed as directed for snipes la minute1 previously stuffing them with their livers1 as directed for widgeons1 adding a few mushrooms at the commencement1 and not letting them stew too quickly1 or the bottom would become brown and give a bad flavour to the sauce2 ten minutes is quite sufficient to stew them4 ,no4 #bbc4 ,lark ,pie4 ,cover the bottom of a pie-dish with thin slices of beef and fat bacon1 over which lay ten or twelve larks1 previously rolled in flour1 season with a teaspoonful of salt1 a quarter do4 of pepper1 one of chopped parsley1 and one of chopped eschalot2 lay a bay-leaf over1 add a gill of broth1 and cover with three quarters of a pound of half puff paste 7p4 #dhj72 bake one hour in a moderate oven1 shake well to make the gravy in the pie form a kind of sauce1 and serve quite hot4 ,no4 #bbd4 ,jugged ,hare4 ,put nearly half a pound of butter into a good-sized stewpan with ten ounces of flour1 making rather a thinnish roux by continually turning over a slow fire until becoming of a yellowish tinge1 then add a pound of good streaked bacon1 previously cut into good-sized square pieces2 keep stirring a few minutes longer over the fire2 you have previously cut the hare into nice pieces1 throw them into the stewpan1 and stir over the fire until becoming firm1 when moisten with four glasses of port wine1 and sufficient water to cover them2 when beginning to boil1 skim well1 season in proportion to the size of your hare1 let simmer1 add two bay-leaves1 four cloves1 and1 when about half done1 forty button onions1 or ten large ones1 cut into slices2 let simmer until the whole is well done1 the sauce requiring to be rather thick2 dress the pieces as high as possible upon your dish1 sauce over1 and serve4 ,the remains are excellent either cold or warmed up again in the stewpan4 ,if cheap and in season1 a few small new potatoes are excellent stewed with it4 ,no4 #bbe4 ,another and more simple ,method4 ,put a quarter of a pound of butter with a pound of bacon1 cut into dice1 and the hare1 cut into pieces1 in a stewpan set upon a moderate fire until the pieces of hare are becoming firm1 when add six ounces of flour1 mix well and moisten with sufficient water to cover it1 add two glasses of any kind of wine and one of vinegar1 season as above1 let simmer until tender1 keeping well skimmed3 when done1 and the sauce becoming quite thick1 dress upon your dish1 and serve as before4 ,,meat ,,pies ,,and ,,puddings4 ,no4 #bbf4 ,rump ,steak ,pie4 ,procure two pounds of rump-steak1 which cut into thinnish slices1 season well with pepper and salt1 dip each piece into flour1 and lay them in a small pie-dish1 finishing the top in form of a dome2 add a wineglassful of water1 and cover with three quarters of a pound of half puff paste 7page #dhj71 egg over with a paste-brush1 and bake rather better than an hour in a moderate oven2 serve either hot or cold4 ,no4 #bbg4 ,mutton ,pie4 ,procure the chumps from three loins of mutton1 which cut into moderate slices1 put a layer of them at the bottom of your dish1 season well with pepper1 salt1 chopped parsley1 and eschalot1 over which put a layer of thin slices of raw potatoes1 then the meat1 and seasoning again1 proceeding thus1 finishing in a dome2 add a wineglassful of water1 cover with paste1 and bake as in the last4 ,no4 #bbh4 ,lamb ,pie4 ,cut a small loin of lamb into thin chops1 which lightly season1 lay them in your dish with a few slices of new potatoes1 building them up in the form of a dome2 moisten with water1 cover with paste1 and bake as before4 ,the proper way to cover these pies is to wet the edge of the dish1 round which put a band of common paste1 pressing it lightly on1 wetting the top1 and joining the paste with which the pie is covered to it4 ,pies1 as ,i have previously observed1 may also be made from the remains of any joints1 first hashing the meat from them1 which cut into large slices and well season2 when quite cold1 fill your pie-dish1 building it in a dome1 two inches above the rim of your dish2 place a bay-leaf over1 cover with paste1 not1 however1 too thickly1 and bake in a hot oven4 ,any kind of meat1 game1 or poultry remaining may be hashed and converted into a pie1 as above1 without much trouble1 thus making a very excellent dish to serve to table4 ,or the remains of any description of meats may be thus dressed3 lay a few slices of streaked uncooked bacon at the bottom of a pie-dish1 over which put layers of the meat1 seasoning well between1 leaving a space between the meat and the dish all round1 and not building it above the edge of the dish2 then have some potatoes prepared as follows3 put about a quarter of a pound of potatoes1 well mashed1 into a basin1 to which add three eggs1 a spoonful of chopped parsley1 a little grated nutmeg1 pepper1 salt1 and half a pint of milk2 mix well1 strain through a colander1 pour over the meat in the dish1 bake half an hour in a warm oven1 and serve very hot4 ,no4 #bbi4 ,beef ,steak ,pudding4 ,at home ,i can frequently make a very excellent dinner from a meat pudding1 made as follows3 ,put one pound of flour upon a pastry slab1 in the centre of which form a well1 in which put half a pound of beef or mutton suet1 whichever is most convenient1 add a teaspoonful of salt1 and mix the whole1 with water1 into a stiffish paste1 adding more flour to detach the paste from the slab1 and make it dry to the touch2 then slightly butter the interior of a round-bottomed basin1 of the size you may require1 which line with two thirds of the paste1 rolled to the thickness of half an inch2 you have previously cut two pounds of rump-steak into slices1 the thickness of two five-shilling pieces1 and an large as the palm of your hand1 with a certain quantity of fat attached1 or if no fat1 add a few pieces separately1 dip each piece in flour1 and cover the bottom of your basin1 over which sprinkle some pepper1 salt1 chopped parsley1 and eschalots 7which you have previously mixed upon a plate in the following proportions3 two teaspoonfuls of salt1 half ditto of black pepper1 two of chopped parsley1 and one or two of chopped onions or eschalots71 then more meat1 and seasoning alternately until the pudding is filled1 add a wineglassful or two of water1 lay a bay-leaf upon the top1 wet the edges of the paste1 the remainder of which roll to the same thickness1 with which form a lid1 closing it carefully at the edges2 have ready boiling in a stewpan upon the fire a gallon of water1 in which stand your pudding1 having previously well wrapped it up in a cloth1 and let boil continually for three hours1 now and then adding a little more water to keep up the quantity2 when done1 untie the cloth1 from which take the basin1 pass your knife carefully round between the pudding and the basin1 and turn over upon a dish1 lifting the basin carefully1 and you will have an excellent pudding1 not one drop of gravy escaping until you have dug in your spoon1 which will cause it to eat much more delicate than by breaking the pudding on purpose to fill the dish with gravy when going to table1 particularly if soup and fish are served before1 and the pudding is kept half an hour waiting1 the top pieces would then eat very dry and indigestible1 being deprived of their succulence4 ,at home ,i never carve such a pudding with a spoon1 but lightly cut the crust with a knife1 cutting along the top instead of down1 and laying a piece of crust upon each plate1 taking the meat and gravy from the centre with a spoon1 thus leaving the bottom until the last1 which1 if any remain1 is excellent cold4#bg ,the above may also be either steamed or baked1 in which case it will not require to be tied in a cloth2 to steam it1 place a quart of water in a middling-sized stewpan1 and when boiling place in your pudding1 cover the stewpan down close1 and draw it to the corner of the fire1 replenishing occasionally with more water2 the pudding will require the same time cooking1 and is served as before4 ,if baked1 the time required in cooking would of course greatly depend upon the heat of your oven1 but it would require about two hours baking in a moderate oven1 which is the best adapted4 ,the pudding1 when baked1 may be kept entirely to be eaten cold4 ,should the onion or bay-leaf be objectionable to some1 they may of course be omitted4 ,observe1 that by shaking the pudding gently1 previous to turning it out upon your dish1 you will mix the gravy with the flour upon the meat1 thus forming1 when the pudding is cut1 a thinnish sauce1 without having a greasy appearance4 ,this very long and minute receipt will probably surprise many1 but by thus entering into it1 ,i have given at least ten receipts in one1 as ,i make all other savoury puddings precisely the same2 the following sorts most frequently4 ,i sometimes introduce one or two mutton kidneys in a steak pudding1 which1 although a very old custom1 is nevertheless a very good one4 ,mutton pudding is also very excellent1 especially if made from the meat cut from the chumps of the loins1 and made similar to the beef-steak puddings1 not1 however1 requiring quite so long a time to boil4 ,short mutton cutlets1 cut without showing the bones1 with slices of raw potatoes between1 also make very excellent puddings1 as also do cutlets of lamb1 but in either case requiring an hour less time to cook4 ,i have also frequently made very good puddings from veal1 rabbits1 poultry1 and game1 all of which are very acceptable for a change4 ,venison pudding is also very beautiful4 ,i consider it a pity so few people make any experiments in cookery1 which1 like other arts1 is almost inexhaustible4 ,some people who have partaken of some of these puddings1 previous to their being sent to table1 have said they were sure they would not be approved of2 but to my great satisfaction they have been totally deceived4 ,for the veal pudding ,i cut slices 7from any part of the leg7 about the same size as the beef for steak puddings1 and put them into a saut-pan1 over the bottom of which ,i have rubbed an ounce of butter1 seasoning them with a little pepper and salt1 adding a little thyme1 and a couple of bay-leaves2 about half cook1 and leave them in the pan until quite cold1 then dip each piece in flour1 lay them in the basin with a few slices of streaked bacon1 finish the pudding1 and boil it two hours4 ,for young rabbits and fowls ,i proceed the same1 and cook the pudding the same time2 but to the last two ,i frequently add a spoonful of currie-powder to make it palatable4 ,for venison1 ,i previously stew it well1 except ,i have left the remainder of a haunch1 which ,i convert into a hash1 making the pudding of it when cold2 this pudding will require very little more than an hour boiling4 ,i frequently also make puddings of various kinds of fish1 of which one made from the fillets of mackerel is very excellent1 the fillets cut into good slices1 rather highly seasoned1 and laid lightly in the pudding2 it will require an hour and a half boiling1 and must be eaten very hot to be well appreciated4 ,eels also make a good pudding1 by cutting them into pieces an inch and a half in length slantwise1 and blanching them ten minutes in boiling water1 to extract the oil1 previous to putting them in your pudding1 before making which dip each piece of eel in flour4 ,,second ,,course1 ,,kitchen ,,at ,,home4 ,for the roasts1 second course1 in my ,kitchen at ,home1 ,i must refer my readers to that series in the other department of this work1 as it is impossible to explain them more simply2 so also for the various methods of dressing vegetables 7there so fully explained71 from the most expensive to the most simple2 and1 to avoid repetition1 pass over those two series in the second course1 and commence a short series of simplified second-course dishes1 with a few plain salads4 ,no4 #bcj4 ,salad of ,cold ,meat4 ,this salad in ,france is very much in vogue1 and very frequently made with the remains of meat from the pot-au-feu1 but any meat1 either roasted1 boiled1 or stewed1 may be used4 ,cut your meat in slices 7with a little of the fat7 about the size of half-a-crown1 place them upon a dish1 with three eschalots chopped very finely1 a spoonful of chopped parsley1 one of chopped tarragon and chervil1 and a little salt and pepper1 pour six tablespoonfuls of salad-oil and two of vinegar over1 toss well together without breaking the meat1 and serve either in a salad-bowl or upon another dish2 the above proportion is for a pound of meat4 ,another method is to have as many slices of cold potatoes as of meat1 cut the same size1 and after well seasoning the whole1 dress them alternately round the dish1 one resting upon the other2 mix two spoonfuls of oil with one of vinegar1 which pour over and serve4 ,spring onions1 slices of beet-root1 and radishes1 may also be introduced4 ,the remains of poultry may also be dressed in a similar manner4 ,no4 #bca4 ,lobster ,salad4 ,break up a lobster1 obtaining as much of the flesh as possible1 which cut into slices1 have likewise two hard-boiled eggs also in slices1 two anchovies filleted1 and two cabbage lettuces1 or any other salad cut up small2 mix the whole well together with a fork in a basin1 season with half a teaspoonful of chopped eschalots1 one of chopped parsley1 one of chopped tarragon and chervil1 a little pepper and salt1 six spoonfuls of salad-oil1 and two of vinegar2 when well mixed1 turn the whole into a salad-bowl and serve4 ,crab may be dressed precisely the same4 ,no4 #bcb4 ,fish ,salads are also very good1 and may be made with the remains of ,john ,doree1 turbot1 salmon1 or brill2 fillets of soles sauted in butter1 when cold1 also make excellent salads4 ,cut the fish into rather thin slices1 have also two young cos lettuces1 which separate into leaves and cut lengthwise2 add a few leaves of tarragon1 a little chervil1 season with a little pepper and salt1 six or eight spoonfuls of salad-oil1 and two of vinegar1 or according to taste2 mix well together1 turn into a salad-bowl and serve4 ,the above salads are excellent for dinner upon a hot summer's day4 ,no4 #bcc4 ,potato ,salad4 ,peel and cut ten middling-sized cold potatoes into slices1 and put them into a salad-bowl1 season with a little pepper1 salt1 a teaspoonful of chopped tarragon and chervil1 half ditto of chopped eschalots1 the same of chopped parsley1 six spoonfuls of oil1 and two of vinegar2 toss all well together without breaking the potatoes1 and serve4 ,cold haricot beans1 ,french beans1 and lentils are also excellent dressed in the above method4 ,no4 #bcd4 ,plain ,salad la ,franaise4 ,throughout ,france1 but in ,france only1 this simple style of dressing a salad is fully appreciated1 the sight of which refreshes the eyes and revives the appetite2 ,i never heard 7in ,france7 any one say1 after a copious dinner1 this is too much and useless1 but1 on the contrary1 every one reserves1 if not an appetite1 at least the shade of one1 for the approaching salad1 the simplicity of its seasoning and its trifling expense principally causing it to be thus popular and so freely partaken of4 ,i have never given a small party at home1 but my guests have been at all times anxious to partake of my ,french salad1 which ,i simply make as follows3 ,i procure a quantity of salad of any description the most in season 7all descriptions of salad being dressed in the same manner1 one receipt will do for the whole71 but my favorite salad being endive1 that is the one ,i shall here describe4 ,take four or five heads of very white endive1 detach all the green leaves1 and wash each head well in a pail of cold water1 but not leaving them in the water1 or they would eat quite bitter1 which1 for my own part1 ,i do not much object to1 but many persons do2 when clean1 cut each head in halves down the centre1 cut off the roots1 which throw away1 lay the endive in the centre of a clean cloth1 which take by the four corners and shake until the salad is perfectly dry2 then put it into a convenient-sized salad-bowl1 season with three saltspoonfuls of salt1 two of white pepper1 two tablespoonfuls of vinegar1 six of salad-oil1 and one of tarragon and chervil chopped very fine1 then stir up lightly with a spoon and fork1 and when well mixed let the guests help themselves4 ,another method of dressing an endive salad1 which1 in the opinion of the generality of my guests1 is the most preferable in point of flavour1 is to rub the salad-bowl with a piece of fresh peeled garlic1 then lay in the salad2 have three or four pieces of crust of bread1 about the size of shillings1 let each be well rubbed with the garlic1 season and stir well together as before4 ,should any ladies1 however1 be going to partake of it1 the bowl and crusts must not be so much rubbed1 as too strong a flavour might be objectionable3 this last receipt is only applicable to endive1 every other salad1 such as cos or cabbage lettuce1 is plainly dressed as in the first receipt1 adding more or less seasoning1 or tarragon and chervil2 a dozen of green spring onions is also an improvement to a salad4 ,to make a profitable family salad1 a certain quantity of cold roast1 stewed1 or boiled meat 7which you might have remaining7 or poultry might be introduced in either of the above salads1 having previously cut it into slices2 you may also introduce a couple of hard-boiled eggs1 cut in rings1 with slices of beet-root1 cucumbers1 ripe tomatas1 or even cold potatoes1 but then a little more vinegar must be added3 from such a salad a small family may in the summer months make an excellent meal4 ,no4 #bce4 ,jelly of various kind of ,fruits4 ,having but little time to make very bright jellies at home1 ,i usually simply make them as directed in the few following receipts--they are excellent and full of flavour3 when in a hurry1 ,i generally use isinglass1 but at other times boil three calf's feet1 or two cow heels1 in a gallon of water1 and when well done pass the liquor through a sieve into a basin1 and clarify the next day1 by taking off every particle of fat1 and putting it into a stewpan2 place upon the fire1 and when boiling1 add a pint of water1 with which you have whipped the whites of six eggs1 mixing the juice of four lemons and two ounces of lump sugar2 keep whisking over the fire until upon the point of boiling1 when take from the fire1 place the cover upon the stewpan1 with a little live charcoal1 or a few live cinders upon the top1 let stand twenty minutes1 when pour it through a jelly bag1 pouring that which first runs through in again1 until running quite clear1 when all has passed through1 pour it into a stewpan1 and reduce it over a sharp fire to about a quart1 when put it by for use1 instead of isinglass1 where indicated4 ,no4 #bcf4 ,orange ,jelly4 ,the bountiful supply and cheapness of this delicious fruit will enable almost any person to partake of this excellent entremet4 ,procure ten middling-sized oranges and two lemons1 take the rind from three of the oranges and one of the lemons1 as thinly as possible1 which put into a basin1 put a sieve over1 through which squeeze the juice of the oranges and lemons1 then put half a pound of sugar in a stewpan over the fire with a pint of water1 and let boil until becoming a very thick syrup1 when take it off1 and add the juice and rind of the fruits1 cover the stewpan for a few moments1 when again place it over the fire2 as soon as boiling commences1 skim well1 and add two glasses of water by degrees1 which will assist its clarification1 let boil another minute1 when add an ounce and a quarter of isinglass1 dissolved as directed 7page #eib71 pass the whole through a jelly bag or fine cloth1 and add a few drops of prepared cochineal to give an orange tint2 when fill a mould1 which place in two or three pounds of ice until set quite firm and ready to serve1 when dip the mould in hot water to the rim1 wipe the exterior1 turn over upon your dish1 lifting the mould straight1 but gently off from the jelly4 ,as the sizes of the oranges very much fluctuate1 and some produce more juice than others1 it would be better to try a little jelly in a spoon upon ice1 to ascertain if of the proper strength1 before filling your mould4 ,if handy1 the same quantity1 or a little more1 of reduced calf's foot jelly1 as in the last1 may be used instead of isinglass4 ,no4 #bcg4 ,whipped ,orange ,jelly4 ,this makes a very pleasing variation1 without incurring any additional expense1 being merely when the jelly is passed to put it in a bowl1 which place upon ice1 and commence whipping the jelly until upon the point of setting1 when pour it quickly into your mould1 which place upon ice until ready to serve1 when dip the mould into warm water and turn the jelly out4 ,orange jelly1 as directed in either of the last two1 may also be served in the skins of the oranges by proceeding as directed 7page #ebb71 and serving them upon a napkin with laurel-leaves between1 in the same manner as oranges for a dessert4 ,the remainder of an orange jelly may be melted again1 poured into glass custard cups1 set upon ice1 and served upon another occasion1 if sufficient2 the remains of a clear one might be whipped and poured again into the mould4 ,no4 #bch4 ,lemon ,jelly4 ,proceed precisely the same as directed for orange1 but omitting the oranges1 and using the juice of eight and the rind of two lemons2 this jelly requires to be kept quite white1 and may be served either turned out of a mould1 or in glasses1 but not in the skin of the fruit1 it being too bitter2 half a pint of bucellas wine may be added to the above4 ,no4 #bci4 ,currant and ,raspberry ,jelly4 ,procure two pounds of fresh currants and a good handful of raspberries1 which place in a clean cloth over a basin1 fold the cloth up1 and press the juice through it with your hands1 then add two or three wineglassfuls of cold water1 and pass the whole through a jelly bag1 make a thick syrup from three quarters of a pound of sugar1 to which add two ounces of dissolved isinglass 7or sufficient calf's foot jelly71 mix the whole well together2 when the syrup is a little cool1 taste if palatable1 place a little upon some ice1 and if strong enough1 fill your mould1 which place in ice until quite set and ready to serve1 when turn it out as before directed4 ,no4 #bdj4 ,strawberry ,jelly4 ,put a pint of water in a stewpan to boil1 have ready picked a basket of fresh strawberries1 and when the water is boiling throw them in1 let simmer a minute1 add the juice of a lemon1 place the lid upon the stewpan1 and stand by until half cold1 when run the jelly through a napkin or jelly bag1 make a syrup1 and add the isinglass as above1 but using less sugar1 finish precisely as in the last4 ,either of the last two jellies are1 for a change1 also very excellent whipped as directed for the orange jelly4 ,it is almost needless to mention that when calf's foot jelly is used1 not quite so much sugar will be required as if only the isinglass4 ,,jellies ,,of ,,liqueurs ,,and ,,spirits4 ,no4 #bda4 ,maresquino ,jelly4 ,have1 if any1 a quart of rather firm calf's foot jelly1 to which add1 when melted1 six liqueur-glassfuls of maresquino1 and two of brandy1 pour in your mould1 which set upon ice until firm and ready for use1 when turn out of your mould1 as before1 and serve4 ,if no calf's foot jelly1 isinglass must be used instead1 by dissolving an ounce and a half of isinglass1 and adding it to a syrup made with the juice of two lemons1 half a pound of sugar1 and a pint or water1 pass through a napkin or jelly bag1 add two wineglassfuls more water1 with the maresquino and brandy1 when partly cold place in your mould1 and serve as before4 ,jelly made in either of the above methods may be flavoured with any other liqueurs 7the quantity used depending principally upon taste71 as also with rum1 brandy1 or whiskey1 which last are more fit for a party of gentlemen4 ,no4 #bdb4 ,syrup of ,almond1 ,iced la ,varsovienne1 a substitute for ,blancmange4 ,almost every ordinary cook is acquainted with the old method of making a blancmange1 and the tediousness of its fabrication2 so at home ,i make the following substitute3 blanch and pound in a mortar four ounces of sweet and one ounce of bitter almonds1 boil three quarters of a pound of sugar to a thickish syrup1 put in the almonds1 let infuse twenty minutes1 then pass it through a tammie1 add sufficient dissolved isinglass or calf's foot jelly to set it1 with a glass of brandy or rum1 place the above preparation in a bowl upon some ice1 keeping it stirred until upon the point of setting1 when stir in a pint of cream1 previously well whipped1 and pour it into a mould1 let remain upon ice until ready to serve1 when dip into lukewarm water and turn out upon your dish4 ,the flavour of any kind of fruit may be used instead4 ,no4 #bdc4 ,pineapple ,cream is what ,i now frequently make in the summer months1 using the ,west ,indian pineapples1 which may be procured remarkably cheap4 ,peel a small one1 and put the rind into a stewpan1 with six ounces of sugar1 and two wineglassfuls of water2 let boil until reduced to a very thick syrup1 when pass it through a sieve into a basin1 cut the remainder of the pine into very small strips1 which put into the basin with the syrup1 have ready boiling half a pint of milk1 in which you have dissolved rather more than an ounce of isinglass1 in another stewpan have the yolks of five eggs1 over which pour the milk1 mix well1 and stir over the fire until it becomes a little thickish1 but not boiling1 when pass it through a sieve over the syrup1 mix well together1 place in a bowl upon some ice1 keep stirring until upon the point of setting1 when add three parts of a pint of cream1 previously whipped1 stir well in1 fill your mould1 which leave upon the ice until ready to serve1 when turn it out as in the last4 ,no4 #bdd4 ,prussian ,cream4 ,put an ounce and a half of isinglass1 previously dissolved1 into a bowl1 melt it1 and add six glasses of any liqueur1 and two of brandy1 with six ounces of powdered sugar1 let well dissolve1 place the bowl upon some ice1 keeping its contents stirred until upon the point of setting1 when add three parts of a pint of whipped cream2 fill your mould1 and proceed as before4 ,,bohemian ,,jelly ,,creams4 ,no4 #bde4 ,strawberry4 ,pick and pass through a fine sieve a pottle of very fresh strawberries1 to which add the juice of a lemon1 six ounces of powdered sugar1 and an ounce and a half of dissolved isinglass 7or sufficient calf's foot jelly to set it71 put the above ingredients into a bowl1 which set upon ice1 keeping its contents stirred until upon the point of setting1 when stir in three parts of a pint of cream1 previously whipped2 fill your mould1 and proceed as before4 ,for cherries1 raspberries1 and currants1 proceed as for strawberries1 but for apricots1 peaches1 apples1 pears1 quinces1 c41 proceed as follows3 ,no4 #bdf4 ,apricot ,bohemian ,cream4 ,stone and cut into slices ten or twelve rather small apricots1 quite ripe1 and throw them into a stewpan containing half a pint of boiling water1 and let boil until forming a pure when pass them through a hair sieve1 add six ounces of powdered sugar1 with the juice of two lemons1 and an ounce and a half of isinglass1 previously dissolved2 place the whole in a bowl1 which set upon ice1 keep stirring until upon the point of setting1 when add three parts of a pint of whipped cream1 pour into your mould1 which place upon ice1 and turn out when ready to serve1 as before4 ,should your apricots be very ripe there would be no necessity to boil them1 but merely rub them through a sieve1 mix the lemon-juice1 sugar1 and isinglass1 and finish as above4 ,creams of peaches or of any of the before-mentioned fruits are made in the same manner3 but until you have confidence in yourself1 it would be better to taste for the sweetness1 and try the stiffness by placing a little upon ice1 previously to finishing it4 ,no4 #bdg4 ,french ,custard ,cream4 ,have ready ten custard glasses1 or small coffee cups1 measure one of them ten times full of milk1 which place in a stewpan1 and set upon the fire until boiling1 when add a quarter of a pound of powdered sugar1 and the rind of two lemons1 free from pith1 place the lid upon the stewpan1 take from the fire and let infuse ten minutes1 then in a basin have ready the yolks of eight eggs1 with which stir in the milk by degrees1 pass through a tammie and fill the cups2 have ready upon the fire a large flat stewpan1 containing water sufficient to cover the bottom two inches in depth1 and just simmering1 stand in the cups1 and let remain still simmering until the custards are quite firm1 when take them out1 let remain until cold1 when wash the cups outside1 dress them upon a napkin and serve2 any kind of flavour may be introduced into the above2 but for ,no4 #bdh1 ,coffee ,custard ,cream1 proceed as follows3 make half a pint of strong coffee according to the usual method1 add half a pint of thin cream or milk previously boiled1 sweeten to palate1 mix with the yolks of eggs1 pass through a tammie1 and proceed precisely as directed in the last4 ,no4 #bdi4 ,coffee ,custard ,cream1 ,white4 ,put a quarter of a pound of green ,mocha coffee into a small stewpan1 which place over a slow fire1 tossing the coffee over frequently until becoming lightly browned1 but not black1 in another stewpan have boiling a pint of milk1 take from the fire1 let infuse ten minutes1 placing the lid upon the stewpan1 then mix with eight yolks of eggs1 pass through a tammie1 and finish as before4 ,no4 #bej4 ,chocolate ,custard ,cream4 ,scrape half a cake of good chocolate1 which put into a stewpan1 and moisten by degrees with a pint of warm milk and cream1 when well dissolved mix with the yolks of eggs1 and finish as before4 ,any of the above custards may be put into common tart dishes1 and set in a potato steamer1 or slowly baked in the oven1 should the above process be too tedious or inconvenient4 ,any description of ,english boiled custard may be made in the same manner1 but instead of pouring it first into the cups1 when the infusion is made1 mix it with the yolks of eggs1 and stir over the fire until thickening 7but must not boil1 or it would curdle71 pass through a tammie1 fill your cups or glasses1 grate a little nutmeg over each1 and serve when quite cold4 ,no4 #bea4 ,almond ,custard ,cream4 ,the flavour of almonds1 which appears to be so generally liked in ,england1 and which were ,i to omit in custard ,i should consider it to be a piece of neglect1 is generally obtained by the use of an essence which ,i cannot at all approve of1 but consider the following method to obtain that delicious flavour to be much more commendable3 blanch and skin two ounces of sweet with a few bitter almonds1 pound them well1 with sufficient sugar to sweeten a pint of milk1 which you have in a stewpan1 when boiling throw in the almonds and sugar1 cover the stewpan1 let infuse ten minutes in another stewpan1 have the yolks of eight eggs1 upon which pour the infusion1 stirring it well and mixing by degrees1 stir over the fire until thickening1 when pass it through a tammie into a bowl1 which place upon ice1 or in cold water1 keeping it stirred until quite cold1 when mix a gill of cream whipped very stiff1 fill your cups1 sprinkle crushed ratafias over1 and they are ready to serve4 ,by adding a little dissolved isinglass to the above when cooling1 any description of spirits or liqueurs may be introduced4 ,the cream may be omitted1 it will then make a good plain custard4 ,no4 #beb4 ,cabinet ,pudding4 ,well butter a plain round mould or basin1 round the interior of which stick a quantity of dried cherries1 or ,smyrna raisins1 then about three parts fill the mould with sponge cake1 interspersing two ounces of ratafias1 over which sprinkle a good glass of brandy1 then have ready the following custard3 boil a pint of milk1 in which infuse the rind of two lemons1 free from pith1 in a basin1 have six whole eggs1 which well whisk1 with a quarter of a pound of powdered sugar1 and add the milk by degrees1 pass through a tammie and fill up the mould1 round the edge of which place a band of buttered paper1 have a convenient-sized stewpan1 with about two inches in depth of boiling water1 place in your pudding1 cover a sheet of paper over1 and let simmer gently over the fire1 keeping the stewpan covered down close until the pudding becomes quite firm1 by which time you should be ready to serve it1 take out1 detach the paper1 and turn from the mould over upon a dish2 have ready the following sauce3 put half a pint of melted butter into a stewpan1 into which stir the yolks of two eggs1 and add a glassful of brandy1 with the juice of a lemon1 and sufficient sugar to sweeten it1 stir over the fire until becoming a little thick1 when pass it through a tammie1 sauce over the pudding and serve4 ,no4 #bec4 ,bread ,pudding4 ,procure four ,french rolls1 the crumb of which put into a basin1 with a pint of boiling milk1 let remain until half cold1 when add six whole eggs1 with a quarter of a pound of currants1 and one ounce of candied citron1 cut into very small dice1 mix the whole well together2 have ready prepared as in the last a plain round mould1 in which pour the above mixture1 steam it as in the last2 when done and ready to serve1 turn from the mould1 and serve with the same sauce poured over as before directed4 ,no4 #bed4 ,ground ,rice ,pudding4 ,place a pint of milk in a stewpan over the fire1 and when boiling throw in the rind of a lemon1 cut as thinly as possible1 and quite free from pith2 take from the fire1 cover the stewpan1 and leave ten minutes to infuse2 then in a basin have six ounces of ground rice1 which mix smoothly with half a pint of cold milk1 take out the lemon-peel from the milk in the stewpan1 pour in the mixture1 and stir the whole over the fire until thickening1 when take from the fire2 add six whole eggs1 six ounces of powdered sugar and a little grated nutmeg1 mix the whole well together1 have ready1 well buttered1 a pudding-dish1 into which pour the mixture1 and bake in a moderate oven until set2 serve hot4 ,no4 #bee4 ,rice ,pudding4 ,well wash six ounces of ,carolina rice in one or two waters1 drain and dry it upon a cloth1 and put it into a stewpan with a pint and a half of cold milk and a quarter of a pound of butter1 place the stewpan over a moderate fire1 allowing its contents to simmer very gently until the rice becomes quite tender1 when add six whole eggs well whipped1 six ounces of sugar1 and a little grated nutmeg2 pour into a buttered pudding-dish1 and bake in a moderate oven until set and nicely coloured2 serve hot as before4 ,sago1 tapioca1 semoulina1 and vermicelli puddings are made very similar to the last1 and served the same2 they may of course be flavoured with lemon1 any description of spice approved of1 or a couple of glasses of brandy1 rum1 noyeau1 maresquino1 or almost any description of wine1 spirits1 or liqueurs4 ,no4 #bef4 ,macaroni ,pudding4 ,have half a pound of macaroni1 which boil in half a gallon of water until becoming tender1 when drain it upon a sieve2 have ready boiling in a stewpan half a pint of milk1 in which put the macaroni 7having previously cut it into pieces an inch in length71 with a quarter of a pound of butter and the rind of a lemon1 free from pith1 tied in a bunch2 let simmer gently about twenty minutes1 when take out the lemon-peel and add six whole eggs1 well whisked1 with six ounces of sugar2 have ready a pudding-dish well buttered1 into which pour the above preparation2 bake and serve as before4 ,no4 #beg4 ,gateau of ,rice4 ,well wash half a pound of ,carolina rice1 which well drain and put into a stewpan with a quart of milk1 a quarter of a pound of butter1 and a few sticks of cinnamon2 let simmer over a slow fire until the rice is very tender1 and the whole becoming thickish1 when take out the pieces of cinnamon2 add six ounces of powdered sugar and eight whole eggs1 stir in quickly over the fire until becoming again thickish1 when have ready a plain oval mould1 well butter the interior1 lay a sheet of buttered paper at the bottom1 pour in the above1 filling the mould to within three quarters of an inch from the rim1 and place in a moderate oven1 where let remain until set quite firm1 when take from the oven1 turn out of your mould upon a dish1 and serve quite hot1 with a sauce over1 as directed for cabinet pudding4 ,gateaux of macaroni1 vermicelli1 c41 may also be made by the above directions1 preparing them as for pudding1 but making the mixture as directed for the rice4 ,no4 #beh4 ,fruit ,puddings4 ,as almost every description of fruit pudding is made in the same manner1 ,i consider it would be entirely useless to enter into their details1 so shall here content myself with merely giving a description of the apple pudding1 which1 although one of the most common1 is in my opinion one of the best4 ,put a pound of flour upon your pastry slab1 with which mix half a pound of beef suet1 well shred and finely chopped1 make a hole in the centre1 in which pour nearly half a pint of water1 mixing the flour and suet in by degrees1 and shaking the whole lightly together1 then take two thirds1 which roll up into a ball1 and with the rolling-pin form it into a round sheet1 nearly half an inch in thickness2 have ready a round-bottomed basin1 well buttered and floured1 which line with the sheet of paste1 keeping it about an inch above the rim of the basin2 have also ready sufficient apples peeled and cut in slices1 with which fill the interior1 adding a piece of butter the size of a walnut1 six ounces of powdered or brown sugar1 six or eight cloves1 and a little grated nutmeg2 wet round the edge of the paste above the basin1 roll out the remainder to form a lid of about the same thickness1 lay it over the top1 joining them well together1 then tie the pudding with the basin in a cloth2 have ready a good-sized stewpan over the fire1 three parts full of boiling water1 into which put the pudding1 boiling it about an hour and a half3 when done and ready to serve take it from the cloth1 pass your knife carefully round the sides between the pudding and the basin1 turn over upon a dish1 lift the basin from it gently1 and serve as soon as possible4 ,some people prefer the paste for fruit puddings made of butter1 which is also very good2 but in my opinion the suet paste is much lighter2 the trimmings of puff-paste1 if any1 would also make an excellent crust for a fruit4 ,puddings of gooseberries1 cherries1 currants1 raspberries1 plums1 damsons1 c41 are made precisely the same1 but omitting the cloves1 nutmeg1 and piece of butter1 and less boiling4 ,no4 #bei4 ,pastry4 ,for the making of good puff-paste ,i could not give a more simple receipt than that 7page #dgi7 in the other department1 to which ,i must refer my readers1 as also for half-puff-paste 7page #dhj71 which will be found very serviceable in the making of pies or fruit tarts1 the method of making which it is here my intention to describe1 but for all other dishes of small fancy pastry1 a great variety will be found in the ,kitchen of the ,wealthy1 very simply explained1 and requiring no greater convenience to make than what my ,kitchen at ,home will afford4 ,no4 #bfj4 ,short ,paste for ,fruit ,tarts4 ,although ,i have above stated that the half-puff-paste is very excellent for the covering of fruit tarts1 ,i am also aware that very many persons prefer a short sweet paste1 as such ,i have given the following receipt1 leaving my readers to choose between the two1 the process being the same for either4 ,put a pound of flour upon your pastry slab1 with six ounces of butter1 and rub them well together with your hands1 then make a hole in the centre1 in which put two ounces of powdered sugar1 two whole eggs1 and rather more than a wineglassful of water2 mix the eggs1 sugar1 and water well together1 then draw in the flour and butter1 shaking the whole well1 and when dry work it together lightly with the hands4 ,no4 #bfa4 ,apricot ,tarts4 ,for tarts the apricots do not require to be too ripe4 ,procure about two dozen1 or according to the size of your dish1 split each one in halves1 break their stones1 and take out their kernels1 which blanch and skin1 lay the apricots in your dish1 building them in the form of a dome above the level of your dish1 and interspersing the kernels here and there1 cover them over with half a pound of lump sugar broken very small2 have ready sufficient half-puff-paste 7page #dhj71 or the tart-paste just described1 a band of which1 the eighth of an inch in thickness1 lay round the rim of your dish1 previously wetting it1 then roll out a sheet of the paste large enough to cover the fruit1 and a quarter of an inch in thickness1 wet the band of paste upon your dish1 and lay the cover over1 in which prick a hole in each side between the fruit and the edge of the dish1 forming a well all round1 and closing the paste well at the edges1 trim round with a knife1 with which also decorate the edges1 wet the top well with white of egg beat to a light froth1 over which sprinkle two ounces of finely-powdered sugar1 sprinkle with water until the sugar is well dissolved 7but not to run off71 place in a moderate oven1 and bake about an hour1 keeping it a very light brown colour1 serve when cold4 ,no4 #bfb4 ,greengage ,tart4 ,procure a sufficient number of ripe greengages1 which put into your dish whole1 giving them the form of a dome at the top1 and if about two dozen covering them with six ounces of powdered sugar2 cover with paste1 and proceed exactly as described in the last4 ,any description of plum tart is made precisely in the same manner1 as also are gooseberry1 cherry1 currant and raspberry1 cranberry1 c4 and all requiring about the same time and same description of oven4 ,no4 #bfc4 ,apple ,tart4 ,peel and cut about two dozen russet apples in slices1 which put into your dish1 interspersing them with some lemon peel1 free from pith1 cut into strips1 about six cloves1 and a little grated nutmeg2 build the apples up in a dome to the centre of your dish1 and cover over with half a pound of powdered sugar1 then have ready half a pound of puff-paste made as directed 7page #dgi71 with which make a band a quarter of an inch in thickness1 laying it round the rim of the dish1 roll out the remainder of the paste to the thickness of a quarter of an inch1 and large enough to cover the fruit1 wet the band of paste upon the dish with a little water1 lay the cover gently over1 pricking a hole with your knife at the top to let out the air1 closing it gently at the edges1 which trim neatly with a knife2 egg the top over with a paste-brush1 and place in a moderate oven to bake1 which will take about an hour2 just before taking from the oven sift a little sugar over1 and let remain until melted1 forming a nice glaze over the tart1 which may be served either hot or cold4 ,brown sugar may be used for any of the above tarts if approved of1 but ,i have given directions for the white1 considering that the brown1 although commonly used1 frequently destroys the delicious flavour of some descriptions of fruit4 ,the salamander may be used to brown it4 ,no4 #bfd4 ,french ,fruit ,tart4 ,make half a pound of paste as directed 7,no4 #aacf1 page #dha71 mould it into a round ball upon your marble slab1 and roll to a round sheet a quarter of an inch in thickness1 wet round the rims1 turning the edge over to form a border half an inch in depth1 which press upon with your finger and thumb to about an inch in height1 have ready about twenty greengages1 or any other description of plums1 split each into two1 and place them in the interior of your tart1 shake some sugar over1 and bake about half an hour in a hot oven2 serve cold1 shaking more sugar over at the time of serving4 ,they may also be made with apricots1 peaches1 cherries1 currants1 raspberries1 cranberries1 or gooseberries1 in the same manner2 but if made of apples1 the fruit must be previously boiled to a marmalade1 or stewed in a stewpan1 with sugar and a small piece of butter1 until tender1 previous to putting them in the crust2 fruit baked in these tarts is also very excellent meringued as directed 7,no4 #bfg72 plain whipped cream with a little sugar is very good for a change4 ,no4 #bfe4 ,plain ,souffle ,puddings4 ,put two ounces of butter in a stewpan1 with two spoonfuls of flour1 mix well together1 then add half a pint of milk1 with a little salt1 and two ounces of sugar1 upon which you have rubbed the rind of a fresh lemon or orange1 keep stirring over the fire until it thickens1 but if becoming too thick1 which will depend upon the flour1 add more milk1 but if the contrary1 let reduce until forming a fine softish paste2 when stir in quickly the yolks of four eggs1 when well mixed set by until cold2 you have reserved the whites of the eggs1 which1 half an hour before serving1 whip to a stiffish froth1 and mix well but lightly with the other part of the preparation1 pour the whole into a deep pie-dish1 previously well buttered1 and set it in a warm oven1 when about half done cut an incision in the top1 and put again in the oven1 when done shake powdered sugar over the top1 glaze lightly with the salamander1 if any1 and serve immediately4 ,better the guests wait a few minutes for the souffle than the souffle for the guests4 ,no4 #bff4 ,souffle ,rice ,pudding4 ,well wash two ounces of ,carolina rice1 which when dry put into a stewpan with nearly a pint of milk1 an ounce of butter1 half the rind of a lemon1 free from pith1 a little salt1 and a spoonful of powdered sugar2 set upon the fire until boiling1 when draw it to the corner1 where let simmer very gently 7or place the stewpan upon a trivet at a good height from the fire7 until the rice is very tender1 when take it from the fire1 and beat well with a wooden spoon until forming a smoothish paste1 when add the yolks of four or five eggs1 mixing them well1 pour the whites of the eggs into a bowl1 whisk them until very stiff1 and mix lightly with the preparation2 have ready1 buttered lightly1 a deep pie-dish1 pour in the mixture1 and about a quarter of an hour before ready to serve place it in a moderate oven1 serving when done1 and the moment you take it from the oven4 ,half the above quantity may of course be made4 ,souffle of ground rice is made the same as the above1 the rice1 however1 not requiring so long to simmer as when whole4 ,as also are souffles of tapioca1 semoulina1 vermicelli1 c41 changing their flavours according to taste1 using vanilla1 lemon1 orange1 orange-flower-water1 or a small quantity of any description of liqueur4 ,a few currants may also be mixed with any of the preparations1 or laid at the bottom of the dish1 as also may any description of light preserves4 ,no4 #bfg4 ,fruits ,meringued4 ,any description of fruits may be served to table meringued1 by following the above directions4 ,for apples1 peel and cut six into slices1 which put into a stewpan1 with an ounce of butter1 half the rind of a lemon1 free from pith1 cut into thin strips1 with the juice of half a lemon1 and a quarter of a pound of powdered sugar1 or if the apples are perfectly ripe not quite so much1 place the stewpan over a moderate fire1 tossing the apple over occasionally until quite done1 half fill a pie-dish with them1 then whip the whites of four eggs to a very stiff froth1 with1 which mix very lightly a quarter of a pound of powdered sugar1 and lay over the apples in the dish1 shake a little sugar over1 and set in a slow oven until forming quite a dry crust2 it had better remain in the oven a little too long than not long enough1 but be sure that the oven is not too hot when you put it in1 or it would catch and become quite black1 instead of being what it should be1 a very light brown1 or gold colour4 ,apricots1 pears1 c41 may be done the same1 but omitting the butter2 for either1 cover whilst still warm4 ,the above fruits also thus prepared may be covered with a souffle of rice1 or ground-rice pudding1 and baked2 they may be then served either hot or cold4 ,no4 #bfh4 ,snow ,eggs are made with the whites of eggs1 thus3 whip the whites of five eggs very stiff1 to which add 7mixing lightly7 five ounces of sugar2 have boiling in a flat stewpan upon the fire a pint of milk1 form pieces of the mixture with a tablespoon in the shape of eggs1 and drop them into the boiling milk to poach2 when set rather firm take them out with a colander-spoon1 and lay them upon a sieve with a plate under to drain2 when all are poached your milk will be reduced to about half2 then in another stewpan put the yolks of three eggs1 with a little sugar1 and a few drops of orange-flower-water1 beat well together1 then add the milk1 and keep stirring over the fire until forming a thickish custard 7but not allowing it to boil71 when pass it through a tammie1 dress the eggs tastefully in crown upon your dish1 pour the custard over and serve4 ,you may also poach six or eight very fresh eggs in water1 with which you have added a little vinegar2 when well set take out with a colander-spoon1 drain them upon a cloth until cold1 dress them upon a dish1 or in a flat glass dish1 pour a custard over1 prepared as above1 but with which1 if handy1 you have mixed a little whipped cream4 ,for every description of omelettes ,i must refer my readers to the series of omelettes in the other department of this work4 ,no4 #bfi4 ,plum ,pudding4 ,pick and stone one pound of the best ,malaga raisins1 which put in a basin1 with one pound of currants 7well washed1 dried1 and picked71 a pound and a half of good beef suet 7chopped1 but not too fine71 three quarters of a pound of white or brown sugar1 two ounces of candied lemon and orange-peel1 two ounces of candied citron1 six ounces of flour1 and a quarter of a pound of bread-crumbs1 with a little grated nutmeg2 mix the whole well together1 with eight whole eggs and a little milk2 have ready a plain or ornamented pudding-mould1 well butter the interior1 pour the above mixture into it1 cover a sheet of paper over1 tie the mould in a cloth1 put the pudding into a large stewpan containing boiling water1 and let boil quite fast for four hours and a half 7or it may be boiled by merely tying it in a pudding cloth previously well floured1 forming the shape by laying the cloth in a round-bottomed basin and pouring the mixture in1 it will make no difference in the time required for boiling72 when done take out of the cloth1 turn from the mould upon your dish1 sprinkle a little powdered sugar over1 and serve with the following sauce in a boat3 put the yolks of three eggs in a stewpan1 with a spoonful of powdered sugar1 and a gill of milk1 mix well together1 add a little lemon-peel1 and stir over the fire until becoming thickish 7but do not let it boil71 when add two glasses of brandy1 and serve4 ,the above sauce may be served poured over the pudding if approved of4 ,an excellent improvement to a plum pudding is to use half a pound of beef marrow cut into small dice1 omitting the same quantity of suet4 ,no4 #bgj4 ,currant ,pudding4 ,put a pound and a half of flour into a basin1 with a pound of beef suet1 shred and chopped very fine1 and a pound of currants1 well washed1 picked1 and dried1 add a little powdered cinnamon1 or grated nutmeg1 and mix well together1 with four whole eggs1 a quarter of a pound of brown sugar1 and half a pint of milk1 boil it as directed for plum pudding1 either in a mould or tied in a cloth1 but two hours would be sufficient2 when done turn out upon a dish and serve quite plain1 or with sauce as above4 ,the above mixture divided in small puddings or dumplings about the size of apples1 boiled about half an hour1 and served hot to table with a little powdered sugar over1 are also excellent4 ,no4 #bga4 ,sweet ,maccaroons4 ,blanch and skin half a pound of sweet almonds1 dry them well in your screen1 then put them into a mortar1 with a pound and a half of lump sugar1 pound well together1 and pass the whole through a wire sieve1 put it again into the mortar1 with the whites of two eggs1 mix well together with the pestle1 then add the white of another egg1 proceeding thus until you have used the whites of about eight eggs1 and made a softish paste1 when lay them out at equal distances apart upon wafer paper1 in pieces nearly the size of walnuts1 place some strips of almonds upon the top1 sift sugar over1 and bake in a slow oven of a yellowish-brown colour2 they are done when set quite firm through4 ,no4 #bgb4 ,bitter ,maccaroons1 or ,ratafias1 are made similar to the above1 but deducting two ounces of sweet1 and adding two ounces of bitter almonds2 they are laid out in much smaller cakes upon common paper1 and baked in a much warmer oven2 when cold they may be taken off the paper with the greatest ease4 ,these cakes are very serviceable in making a great many second-course dishes4 ,no4 #bgc4 ,mince ,meat4 ,procure four pounds and a half of kidney beef suet1 which skin and chop very finely1 have also three pounds of candied lemon and orange peel1 a quarter of a pound of citron1 a pound and a half of lean cooked beef1 and three pounds and a half of apples1 the whole separately chopped very fine1 and put into a large pan with four pounds and a half of currants1 well washed and picked1 two ounces of mixed spice1 and two pounds of sugar2 mix the whole well together with the juice of eight lemons and a pint of brandy1 place it in jars1 and tie down until ready for use2 a pound and a half of ,malaga raisins1 well stoned and chopped1 may likewise be added to the above4 ,no4 #bgd4 ,mince ,pies4 ,have a piece of puff-paste made as directed 7page #dgi71 which roll out to the thickness of a penny-piece1 have also a dozen tartelette-pans1 which lightly butter1 cut out twelve pieces with a round cutter from the paste1 each the size of your tartelette-pans1 lay them upon the slab2 roll the trimming of the paste again to the former thickness1 cut twelve other pieces1 with which line the tartelette-pans1 put a piece of mince-meat in each1 wet them round1 place on the lids1 pricking a hole with a pin in the centre1 and close them well at the edges2 egg over lightly1 and bake about twenty minutes in a moderate oven4 ,,end ,,of ,,receipts ,,for ,,kitchen ,,at ,,home4 ,,to ,,make ,,coffee ,,in ,,an ,,economical ,,manner4 ,,by ,,my ,,menagere4 ,after constant supplications to my mnagre1 ,i have obtained at last a valuable receipt of the method of making my coffee at home1 which ,i must say she may well be proud of1 having been continually complimented by my guests on account of its excellence4 ,it was only by touching her vanity1 and assuring her that it was not to oblige me but the public at large1 that she permitted me to give it publicity1 on the condition1 however1 that her name be appended4 8,buy your coffee not over-burnt2 grind it at home if possible4 ,have a middle-sized filter like ours1 which holds a little more than a quart1 and came from ,jakes' or ,benham's1 ,i forget which 7but that is of little consequence1 as you merely want the receipt71 pour about a pint of boiling water into the filter to heat it through1 then empty it1 and put a quarter of a pound of ground coffee on the filter2 then put on the presser1 and lastly the grating2 then pour about half a pint of quite boiling water over it1 put the cover on1 and let it drain through4 8,after three or four minutes pour by degrees a pint and a half more boiling water1 and when well passed through pour it from the filter into a very clean stewpan2 set it on the corner of the fire1 and when a little white scum rises to the surface 7not letting it boil7 pour it a second time over the filter1 and when passed through pour either into the silver cafetire or the cups4 ,serve boiling milk or cream in two small jugs1 and white or brown1 or sometimes candied sugar40 ,after promising her a fine gown for her kindness1 ,i gave her a pen to sign her name4 99 99 99 99 99 8,but stop10 says she1 8,i forgot that for your breakfast the next day ,i used a system of economy which ,i think will please3 as soon as ,i have poured the coffee from the coffee-pot1 ,i put another quart of boiling water over it4 ,this ,i find saves me an ounce of coffee by boiling it instead of water1 and pouring it over as before40 7,signed7 8,,irma ,,de ,l',,ombre40 ,,the ,,following ,,is ,a ,,correct ,,copy ,,of ,a ,,monster ,,bill ,,of ,,fare ,,from ,a ,,paper ,,found ,,in ,,the ,,tower ,,of ,,london4 ,george ,nevil1 brother to the great ,earl of ,warwick1 at his instalment into the ,archbishopric of ,york1 in the year #adgj1 made a feast for the ,nobility1 ,gentry1 and ,clergy1 wherein he spent #cjj ,quarters of ,wheat4 #cjj ,tuns of ,ale4 #ajd ,tuns of ,wine4 ,one pipe of spiced ,wine4 #aj fat ,oxen4 #f wild ,bulls4 #cjj ,pigs4 #ajjd ,wethers4 #cjj ,hogs4 #cjjj ,calves4 #cjjj ,geese4 #cjj ,capons4 #ajj ,peacocks4 #bjj ,cranes4 #bjj ,kids4 #bjjj ,chickens4 #djjj ,pigeons4 #djjj ,rabbits4 #djjj ,ducks4 #bjd ,bitterns4 #djj ,hernsies4 #bjj ,pheasants4 #ejj ,partridges4 #ejjj ,woodcocks4 #djj ,plovers4 #ajj ,curlews4 #ajj ,quails4 #ajjj ,eggets4 #bjj ,rees4 #djjj ,bucks1 ,does1 and ,roebucks4 #aee ,hot ,venison ,pasties4 #djjj ,cold ,venison ,pasties4 #ajjj ,dishes of ,jellies4 #bjjj ,hot ,custards4 #djjj ,cold ,custards4 #djj ,tarts4 #cjj ,pikes1 #cjj ,breams4 #h ,seals1 and #d ,porpoises4 ,at the feast the ,earl of ,warwick was ,steward1 the ,earl of ,bedford ,treasurer1 the ,lord ,hastings ,comptroller1 with many noble offers3 ,servitors #ajjj1 ,cooks #fb1 ,kitcheners and ,scullions #eae4 ,for description of the above1 read the introduction of ,french ,pot-au-feu1 page #fdi4 ,,new ,,pagodatique ,,entr,e ,,dish4 ,a ,,la ,,soyer4#bh ,the union which has been forced between the 8,children of the ,son0 and those of proud ,albion has thrown some beneficial rays upon our ,european domains and costumes1 and if they have not improved our manners and habits1 they have at all events changed them4 ,it is true that we had1 previously to this1 reaped marvellous things from the 8,celestial ,empire20 but the ,english nation1 always eager for novelty1 could not be contented with their 7,ombres ,chinoises7 ,chinese shadows1 but must possess them in reality4 ,since this astonishing conquest you have ,chinese quadrilles1 ,chinese fashions1 exhibitions furiously ,chinese1 and1 for certain1 several millions of dollars1 which are every bit as ,chinese as the illustrious descendant of more than forty centuries1 whom you are still expecting as a most extraordinary ambassador4 ,i already perceive that your shoes1 8jolies ,anglaises10 change and diminish with great rapidity4 ,even now you appear to walk with difficulty2 really1 if you continue this practice1 you will1 like the ,mandarins' ladies1 have very pretty feet for sitting1 but very bad ones for walking4 ,the intellectual part1 which is covered with your splendid 8blonde chevelure10 will suffer as much as your little feet2 and it will be a contest between your astonishing and gracious ,amazons1 who shall have their hair turned up first1 in hopes to resemble your celestial sister and nuptial companion of the expected plenipotentiary4 ,your beautiful eyes1 ,i hope1 will remain in their primitive purity2 also that clear and rich tone of colour1 which brings to mind those extraordinary fine visages clair de lune de l'antiquit4 ,the island of ,great ,britain adds to and preserves this superb and almost ephemeric colour1 unknown to the soil of the ,continent4 ,you may1 nymphs of the ocean1 let your nails grow in the fantastic manner of that captured country2 that is1 near an inch longer than our insignificant custom in ,europe1 which is1 they say1 8a part of the world far from being civilized40 ,i would also advise you to use with moderation the beaume ,cremeux ,houbigant1 which will preserve them that beautiful vermeil1 so greatly admired4 ,but reflect for a moment1 in giving full scope to your fashionable taste1 you sacrifice a thousand chefs-d'uvre1 and entirely forsake our illustrious favorites1 ,mozart1 ,rossini1 ,meyerbeer1 ,auber1 ,handel1 and many others2 because you recollect that the harp1 guitar1 piano1 c41 were not invented for the ,mandarins3 but setting aside all these little tribulations1 while walking about with pain1 you will have the gratification of hearing1 8,there goes a lady of the newest fashion40 ,while discoursing upon these trifling subjects1 ,i did not perceive an enormous ,epicurean1 not very particular in fashions1 and still less partial to politics 7which proves the difficulty of finding several great accomplishments centred in one person71 was waiting with intense anxiety1 to hear the result of the notice on the title-page2 immediately addressing me1 he exclaimed1 as our satiric ,boileau might have said1 8,tout ce que vous venez de dbiter est certainement bien plat10--8but where the deuce is your new plat d'entre1 or entre dish80 ,i begged a thousand pardons of my antagonist1 and perceived1 to my great surprise1 that ,i had involuntarily left my culinary laboratory to undertake an ephemeric voyage to ,china4 ,after an apology on each side1 the following dialogue took place between us3 8,there is the model of the dish2 what do you think of it1 sir80 ,illustration 8,i perceive with pleasure10 he very politely replied1 8that ,i have not lost anything by waiting2 it displays great taste and originality1 and possesses the seal of innovation4 8,allow me to take off the cover40 ,illustration3 8,ah6 what is the use of those divisions1 or compartments80#bi 8,the ,chinese1 as ,i have been informed by several celebrated travellers1 amongst which your great diplomatist1 ,sir ,henry ,pottinger 7to whom ,i had lately the honour of being introduced1 upon the occasion of his visit to the ,club71 in viewing the dish1 certified what ,i had previously heard from several illustrious men---- ,by the by1 he has honoured me by subscribing for a set of them--here is my album1 and see1 there is his autograph3 ,illustration --for four pagodatique entre dishes2 this completes the service for the present1 but in a short time a complete service for first and second course can be easily manufactured at a reasonable price4 ,but to return to the subject4 ,i was telling you that those gentlemen had informed me that the ,chinese have1 upon their tables at their banquets1 a profusion of fowls1 and birds of all kinds1 served with sauce or gravy1 a plate being placed before each guest1 similar to the ,european fashion1 surrounded by three or four small saucers1 each containing different ingredients1 spices1 and pickles1 suited to the dish they partake of2 each person takes a wing or fillet1 that being the only part they consider eatable4 ,they then cut it in small pieces1 on their plates1 and dip them into the different sauces1 until they produce a favorite seasoning to their taste4 ,it might not be to either yours or mine1 but for all that1 ,i do not blame them40 8#8,pon my word1 it is very curious and clever2 by this mode your plate is free from incumbrance1 a fault with which ,i always reproach our nation40 8,i have frequently heard of a #8,potage aux nids d'oiseaux1' we call it in ,english1 birds'-nest soup2 it is said to be of the most astonishing delicate substance40 8,i shall shortly have the pleasure of entertaining you upon that subject2 we will now return to our new #8plat d'entre4'0 ,drawn by the frivolous fancy of fashion and folly of the times2 why1 ,i thought1 should not ,i endeavour to make myself as ridiculous as any other person2 ,i therefore submitted to the proprietor of a large china establishment a drawing1 from which he executed with great taste this pagodatique table ornament4 8,the several advantages which it possesses are easily understood1 one entre may have four different sauces1 four entres the varieties of sixteen1 or of eight1 by putting the sauce double1 ,i mean two compartments filled with the same sauce1 and preserve the entre as the ,chinese do1 au naturel4 ,to add to its great variety1 small dinners 7trs recherchs7 can be served upon it for one or two persons1 the sight of a small and delicate entre will sometimes invite the appetite1 where a large entre approaches too near vulgarity1 and would produce a contrary effect2 to know how to live an ,epicurean in desire1 is a great art1 but so true it is1 that if all our wishes were accomplished life would be an enormous burthen2 and nothing can effect this important object but the delicacy and lightness of a well-conceived dish4 ,this once obtained1 a first-rate epicure will not only eat with a greater degree of zest and stimulation1 but he will1 at the same time1 enjoy the pleasurable sensations arising from his keen and unerring discernment1 that the sister twins1 art and science1 have been busily employed in administering to his taste4 ,i must also observe1 that1 from his profound knowledge of the rules of life1 he will always bear in mind that #8moderation is the goddess of health4'0 8,very true6 very true60 8,for instance1 a real epicure is well aware1 and can appreciate that he owes all the delights and pleasures of his existence to a good state of health2 for without it no one can enjoy the pleasures of life1 and1 still less1 the pleasure of dgustation2 so true is this1 that even the company of our best and beloved friends1 the possession of riches and honours1 the greatest celebrity and glory1 lose their charms where health is compromised2 the most delicate food loses its zest1 the most melodious chords of music1 and the greatest optical delights are evanescent1 the beauties of nature are lost1 and everything is without charm1 even the sun--yes1 that sun itself1 which pours life upon creation1 importunes our wretched frame with his torrent of light and universal splendour2 which proves that we ought profoundly to study those great agents of nature which preside over our organic movements4 ,allowing us to use with moderation what our senses desire1 is far from a meagre or redoubtable privation for the illustrious disciples of ,epicurus2 excess and want of experience have often been the cause of man falling into the greatest errors1 which have been most pernicious to his health4 ,from the celestial vault the indefinable power desires to guide us safely1 and by following his divine lesson we shall not only enjoy extreme happiness1 but obey the dictates of our great and wise ,creator40 8,i perfectly understand your argument1 and have often recognised the profound truth of it4 ,if it is not asking too much1 would you be so kind as to name a few entres you would recommend for these compartments1 and sufficient dinner for one or two ladies80 8,it will give me much pleasure to do so1 ,i will mention several3 for instance1 if a dinner for two persons1 ,i would serve in the centre1 filets de sole la ,hollandaise1 and in the four corners ,deux ,cotelettes d',agneau aux ,pois1 ,un ,filet de ,volaille1 piqu la ,pure de ,champignons1 ,deux ,quenelles de ,lapereaux aux ,truffes1 ,demi ,perdreaux en ,salmi4 ,escalopes de ,ris de ,veau aux ,pointes d',asperges1 ,quatre ,rissoles aux ,hutres4 ,in the centre4 ,poulet printanier piqu aux ,cressons1 ,deux ,cotelettes de ,mouton la ,rforme1 ,blanquette de ,filets de ,volaille aux ,truffes4 ,deux ,filets de ,grouse la ,bohmienne1 ,deux ,escalopes de ,filet de ,buf1 sauce poivrade4 ,centre4 ,one slice of ,salmon en ,matelote1 ,deux ,croquettes de ,volaille1 la ,pure de ,foie ,gras1 ,un ,ris de ,veau piqu la ,financire4 ,deux ,grenadins de ,veau la ,palestine1 ,deux ,boudins de ,volaille la ,richelieu4 ,centre4 ,roast ,duckling1 ,deux ,eperlans frits la ,boulangre1 ,salmi de ,bcasse4 ,deux ,ris d',agneau piqu la ,pure de ,choufleurs4 ,une ,caille aux ,feuilles de ,vigne4 ,centre4 ,a slice of ,turbot la ,mazarine1 ,un ,ailleron et ,filet de ,volaille la ,marengo1 ,deux ,rissolettes la ,pompadour4 8,i can also give you a few plainer bills of fare for the same4 ,pommes de ,terre la ,matre d',htel1 ,carbonade de ,mouton la ,provenale4 ,centre4 ,small ,rumpsteak1 ,un ,choufleur1 sauce au beurre1 ,un ,pigeonneau la ,jardinire4 ,choux de ,bruxelles la ,crme1 ,minced ,veal and two poached ,eggs4 ,centre4 ,half a broiled ,fowl with gravy1 ,pomme de ,terre la ,hollandaise1 ,un ,filet de ,buf1 sauce tomate4 ,deux ,cotelettes de ,mouton la ,soubise1 ,quatre ,jrusalem ,artichauts la ,bchamel4 ,centre4 ,slice of ,cod and ,oyster sauce1 ,minced ,beef1 sauce piquante1 ,pomme de ,terre frite4 ,stewed ,oysters1 ,two ,potatoes plain boiled4 ,centre4 ,stewed ,rabbit and ,onion sauce1 ,two ,escalopes of ,veal and ,ham1 ,un ,brocoli1 sauce au beurre4 8,the sauces and garnitures of many of these may be varied2 and as you see in some of the lists two entres only served1 and the other two compartments filled with vegetables1 either plain or dressed1 the centre remaining for something larger1 either plain or dressed1 according to the taste of different persons2 but your good judgment will enable you to perceive clearly that the variations of which it is capable are almost without end4 ,i beg also to observe that the dish1 after having been placed an hour or two in a hot closet 7as it is customary to do with all dishes previous to the dinner being served71 will retain the heat nearly an hour1 without applying hot water1 red-hot iron1 or spirits of wine1 which always produces a disagreeable effect1 and is often the cause of a dinner being detained1 as they must wait till the last minute before this operation commences40 8,this essential part10 he replied1 8added to its elegance1 holds out most favorable prospects of success to this beautiful ,pagodatique dish2 and ,i really cannot see why1 in a dinner of eight1 or ten entres1 the four corners could not be ornamented with such dishes2 as they would produce the most agreeable effects1 for too great uniformity in a service is not very picturesque1 and unfortunately always employed4 ,i have only one more favour to ask of you--it relates to those birds' nests40 8,for the present ,i hope you will excuse me1 as it is now five o'clock1 and from six to eight ,i have several petits dners trs recherchs1 which require all my attention2 but favour me with another visit shortly1 and then we will terminate our culinary conversation1 without occupying our precious time about the eccentric ,chinese1 but will confine ourselves to their nests40 8,you are quite right in mentioning it4 ,i should be very sorry to importune you1 for ,i know too well what it is to wait impatiently for a dinner1 and know it to be equally as bad for a dinner to wait for you40 8,both are very bad1 but the latter is almost unpardonable to a real gourmet40 8,it may be1 but observe1 that by making a hungry stomach wait1 you expose it to commit the greatest injustice2 because that ungrateful organ will make one believe that the minutes you are kept waiting before dinner are longer than the hours spent after40 8,your argument is but too true1 sir2 and it will prove to you at the same time1 that there are immense difficulties to be surmounted in our very difficult and complicated profession1 independent of the trouble and tedious work which must be carried safely through the greatest anxiety40 8,very true6 very true6 ,i wish you good afternoon2 and before ,i leave ,london ,i shall do myself the pleasure of paying you another visit4 ,good day40 8,i can assure you1 sir1 you will be most welcome4 ,oh1 by the by1 ,i am sorry to call you down stairs again1 ,i will be with you in half a minute2 here it is1--,i beg your acceptance of this small brochure1 it is a receipt for the most recherch dish that ever was invented2 it is extracted from my gastronomic work now in progress40 8,oh6 ,i am one of your subscribers2 when will it appear80 8,not before next season40 8,that's a long time40 8,yes1 sir but it is my intention to make an entire new work of it1 and very different to any culinary work previously published4 ,by that ,i do not mean to say it will be better1 and perhaps not so good as many of them2 but it will contain a large number of new receipts1 written in a style which1 ,i flatter myself1 will tend very much to simplify the present system40 8,let me see this receipt1 but ,i require my spectacles--here they are4--#8,la ,crme de la ,grande ,bretagne1 ,macdoine2' but it is ,french1 ,i am sorry for that40 8,why1 sir80 8,because my cook is ,english1 and it will be very difficult for him to make1 as he understands so little of ,french40 8,oh1 sir1 if that is his only preventive1 it would be a pity to deprive you of having it1 so here is an ,english translation of it4 ,you are welcome to both1 sir40 8#8,the ,cream of ,great ,britain1' oh6 thank you6 thank you6 ,i will read it at home1 and then give it to him2 but is it practicable at this season of the year80 8,quite as practicable at one season as another1 for it is partly composed of flowers which bloom in all seasons40 8,indeed6 then ,i will certainly have it made40 8,i depend upon your impartial judgment2 be so kind as to let me know what you think of that unique composition40 8,i will1 without fail1 and do myself the pleasure of writing you a note upon that subject4 ,good afternoon40 8,good afternoon1 ,sir40 ,it has been reported to us1 that as soon as he got home1 he comfortably set himself in his arm chair la ,douarire1 and appeared reading with great surprise the receipt for ,,the ,,celestial ,,and ,,terrestrial ,,cream ,,of ,,great ,,britain4 ,procure1 if possible1 the antique ,vase of the ,roman ,capitol2 the ,cup of ,hebe2 the ,strength of ,hercules2 and the ,power of ,jupiter2 ,then proceed as follows3 ,have ready the chaste ,vase 7on the glittering rim of which three doves are resting in peace71 and in it deposit a smile from the ,duchess of ,sutherland1 from which ,terrestrial ,desse it will be most graceful2 then add a ,lesson from the ,duchess of ,northumberland2 the ,happy ,remembrance of ,lady ,byron2 an ,invitation from the ,marchioness of ,exeter2 a ,walk in the ,fairy ,palace of the ,duchess of ,buckingham2 an ,honour of the ,marchioness of ,douro2 a ,sketch from ,lady ,westmorland2 ,lady ,chesterfield's ,conversation2 the ,deportment of the ,marchioness of ,aylesbury2 the ,affability of ,lady ,marcus ,hill2 some ,romances of ,mrs4 ,norton2 ,a ,mite of ,gold from ,miss ,coutts2 ,a ,royal ,dress from the ,duchess of ,buccleugh2 a ,reception from the ,duchess of ,leinster2 a ,fragment of the ,works of ,lady ,blessington2 a ,ministerial ,secret from ,lady ,peel2 a ,gift from the ,duchess of ,bedford2 an ,interview with ,madame de ,bunsen2 a ,diplomatic ,reminiscence from the ,marchioness of ,clanricarde2 an ,autocratic ,thought from the ,baroness ,brunow2 a ,reflection from ,lady ,john ,russell2 an ,amiable ,word from ,lady ,wilton2 the ,protection of the ,countess de ,st4 ,aulaire2 a ,seraphic ,strain from ,lady ,essex2 a ,poetical ,gift of the ,baroness de la ,calabrala2 a ,welcome from ,lady ,alice ,peel2 the ,sylph-like ,form of the ,marchioness of ,abercorn2 a ,soire of the ,duchess of ,beaufort2 a ,reverence of the ,viscountess ,jocelyn2 and the ,goodwill of ,lady ,palmerston4 99 99 99 99 99 ,season with the ,piquante ,observation of the ,marchioness of ,londonderry2 the ,stately ,mien of the ,countess of ,jersey2 the ,trsor of the ,baroness ,rothchild2 the ,noble ,devotion of ,lady ,sale2 the ,knowledge of the ,fine ,arts of the ,marchioness of ,lansdowne2 the ,charity of the ,lady ,de ,grey3 a ,criticism from the ,viscountess of ,melville3--with a ,musical ,accompaniment from the whole2 and ,portraits of all these ,ladies taken from the ,book of ,celebrated ,beauties4 ,amalgamate scientifically2 and should you find this ,appareil1 7which is without a parallel17 does not mix well1 do not regard the expense for the completion of a dish worthy of the ,gods6 ,endeavour to procure1 no matter at what price1 a ,virtuous ,maxim from the ,book of ,education of ,her ,royal ,highness the ,duchess of ,kent2 a ,kiss from the ,infant ,princess ,alice2 an ,innocent ,trick of the ,princess ,royal2 a ,benevolent ,visit from the ,duchess of ,gloucester2 a ,maternal ,sentiment of ,her ,royal ,highness the ,duchess of ,cambridge2 a ,compliment from the ,princess ,augusta de ,mecklenbourg2 the future ,hopes of the ,young ,princess ,mary2---- ,and the ,munificence of ,her ,majesty ,queen ,adelaide4 ,cover the ,vase with the ,reign of ,her ,most ,gracious ,majesty1 and let it simmer for half a century1 or more1 if possible1 over a ,fire of ,immortal ,roses4 ,then uncover1 with the greatest care and precision1 this ,mysterious ,vase2 garnish the top with the ,aurora of a ,spring ,morning2 several ,rays of the ,sun of ,france2 the ,serenity of an ,italian ,sky2 and the ,universal ,appreciation of the ,peace of ,europe4 ,add a few ,beams of the ,aurora ,borealis2 sprinkle over with the ,virgin ,snow of ,mont ,blanc2 glaze with an ,eruption of ,mount ,vesuvius2 cause the ,star of the ,shepherd to dart over it2 and remove1 as quickly as possible1 this chef-d'uvre of the nineteenth century from the ,volcanic ,district4 ,then fill ,hebe's ,enchanted ,cup with a religious ,balm1 and with it surround this mighty ,cream of ,immortality4 ,terminate with the ,silvery ,light of the ,pale ,queen of ,night1 without disturbing a ,ray of the ,brilliancy of the brightest ,queen of the ,day4 ,,note4 8,we are authorised by the ,author to inform his readers1 that even up to this moment of finishing the printing1 no answer has been received from the ,gourmet before mentioned1 stating his opinions with regard to the ,cream of ,great ,britain1 on account1 as we have been informed1 of his cook not having as yet been able to complete the ,dish--,j4 ,e4 ,adlard40 ,illustration3 ,the above ,cut represents the 8,dindonneau a la ,nelson40 7see p4 #eaj7 ,illustration3 8,poulardes en ,diademe10 7see p4 #eae47 ,illustration3 ,galantine a la ,voliere1 7,no #ajab47 ,illustration3 ,salade de ,grouse a la ,soyer4 7,no #ajch7 ,illustration3 ,mayonaise de ,homard4 7,no4 #ajde7 ,illustration3 ,three ,croustades of ,bread for the ,centre of ,removes4 ,garnish of ,silver ,attelettes ,illustration3 ,croustade for the ,turkey a la ,nelson 7,no4 #eaj7 ,illustration3 ,croustade for ,filet de ,buf a la ,joan d',arc4 7,no4 #daj7 ,illustration3 ,croustade for the ,poulardes en ,diademe 7,no4 #eae7 ,illustration3 ,lucile ,grahn and ,cerito's ,sultane ,sylphs a la ,fille de l',orage1 7,no4 #acae7 ,garnish with a ,silver ,terpsichorean ,attelette4 ,illustration3 ,gateau ,britannique a l',amiral4 7,no4 #abih47 ,illustration3 ,three ,jelly ,moulds1 from which when the ,jelly is turned it must be surmounted with ,attelettes of ,fruit4 ,illustration3 ,three ,cylinder ,jelly ,moulds4 ,illustration3 ,attelettes ,the above attelettes are quite new1 the four huge ones being used for flancs or removes1 and garnished as represented in the plate containing the croustades4 ,they may also be garnished with vegetables turned of a good shape1 and lightly stewed4 ,the one representing a dolphin is used to garnish dressed fish1 but must always be fixed upon a croustade1 either at the head or in the centre of the dish1 but not so as to interfere with the carving4 ,the one representing a shell1 as well as the last mentioned1 are also used for any kind of aiguillettes or hors d'uvres 7page #afa72 the four smaller ones are to be lightly garnished with fresh fruits1 and fixed upon the top of the jelly1 the moulds for which are entitled jelly-moulds for attelettes2 the heads of these last four smaller attelettes should be made with gold1 to correspond well with the richness of colour of the jelly4 ,,table ,,of ,,contents4 ,to render the ,table of ,contents more ,intelligible1 the mere translation of all ,comestibles and ,ingredients have been ,introduced4 ,the translation of proper names would be useless4 ,,page ,,foundation ,,sauces4 ,brown sauce1 #a ,espagnole sauce1 #b ,brown sauce from all sorts of meat1 #d ,for thickening brown sauce without making a roux1 #e ,velout1 ib4 ,velout1 a plainer way1 #g ,white sauce1 or bchamel1 ib4 ,sauce ,allemande 7or ,german sauce blanche71 #h ,demi-glace1 #i ,,thin ,,sauces4 ,sauce au jus d',estragon 7tarragon71 ib4 ,jus d',estragon clair 7clear71 #aj ,sauce au jus de ,tomates1 ib4 au jus de ,champignons 7mushrooms71 ib4 demi-provenale1 #aa au jus ,piquant 7sharp71 ib4 d',echalotte1 ib4 d',orange1 ib4 de ,bigarades 7bitter oranges71 #ab ,jus li demi ,currie1 ib4 aux ,concombres 7cucumbers71 ib4 ,truffles1 #ac ,anchois 7anchovy71 ib4 fines ,herbes1 ib4 petits ,navets 7turnips71 #ad ,olives1 ib4 ,,sauces4 ,sauce aux fines ,herbes1 ib4 piquante 7sharp71 #ae ,robert1 ib4 ,robert demi-provenale1 ib4 l',italienne1 #af l',italienne 7white71 ib4 poivrade1 ib4 poivrade demi-provenale1 #ag la ,batelire1 ib4 la ,rforme1 ib4 au jus de ,groseilles 7currant jelly71 #ah ,sauce aux ,tomates1 ib4 la ,tartare1 #ai ,papillote ,sauce1 ib4 ,sauce la ,diable1 #bj ,corinthien1 ib4 ,provenal chaude1 #ba la ,matre d',htel1 ib4 #a;a ,ravigote1 ib4 l',indienne1 ib4 ,curry ,sauce1 #bb ,sauce ,soubise1 ib4 ,soubise 7brown71 #bc la ,milanaise1 ib4 la ,financire1 ib4 aux ,truffes1 #bd aux ,champignons 7mushrooms71 ib4 la pure de ,truffes1 ib4 la pure de ,champignons 7mushrooms71 #be ,prigueux1 ib4 ,bchamel la ,crme1 ib4 au ,suprme1 #bf ,velout de ,gibier 7game71 ib4 ,sauce la pure de ,gibier 7ditto71 #bg au fume do ,gibier 7ditto71 ib4 ,demi-glace de ,gibier 7ditto71 ib4 ,sauce matelote1 #bh ,genevoise1 ib4 la ,beyrout1 ib4 l'essence de ,poissions 7of fish71 #bi la ,hollandaise 7,dutch71 ib4 ,caper ,sauce1 #cj ,lobster ,sauce1 ib4 ,oyster ,sauce1 ib4 another method1 #ac a plainer method1 ib4 ,muscle ,sauce1 ib4 ,melted ,butter1 ib4 ,anchovy ,sauce1 #cb ,shrimp ,sauce1 ib4 ,demi ,matre d',htel ,sauce1 ib4 ,fennel ,sauce1 #cb ,egg ,sauce1 ib4 ,lobster ,butter1 #cc ,anchovy ,butter1 ib4 ,matre d',htel ,butter1 ib4 ,ravigote ,butter1 ib4 ,,sauces ,,and ,,garnitures ,,of ,,vegetables4 ,pure de ,choux de ,bruxelles 7,brussell sprouts71 #cd ,sauce aux ,choux de ,bruxelles1 ib4 ,haricots verts 7,french beans71 #ce ,petit ,pois l',anglaise 7peas71 ib4 ,petits ,pois au ,lard 7ditto71 ib4 ,pure de ,pois vert 7ditto71 ib4 ,a la ,palestine 7of artichokes71 #cf ,palestine la ,bourgeoise1 ib4 ,palestine au maigre1 ib4 ,pure d',artichauts 7artichokes71 #cg ,pure la ,palestine maigre1 ib4 ,navets ,vierges 7turnips71 ib4 ,ragout de ,navets brun 7ditto71 #ch ,pure de ,navets blanc 7ditto71 ib4 ,pure ,navets brun 7ditto71 #ch ,sauce aux ,chouxfleurs 7cauliflower71 #ci ,pure de ,chouxfleurs 7ditto71 ib4 ,macdoine de ,lgumes 7vegetables71 ib4 7brown71 #dj ,jardinire 7vegetables71 ib4 ,pointes d',asperges en petits-pois1 #da ,pure d',asperges 7sprue grass71 ib4 ,concombres blanc 7cucumbers71 ib4 ,concombres brun1 #db ,pure de ,concombres1 ib4 ,epinard au ,jus 7spinach71 #dc ,blanched ,mushrooms1 ib4 ,pure d',oseille 7sorrel71 #dd ,ragout aux jeunes ,racines 7young vegetables71 ib4 de petits ,oignons 7onions71 ib4 de petits ,oignons blanc1 #de ,garniture de fond d',artichauts1 ib4 de ,haricots blancs nouveaux1 ib4 ,gros ,oignons farcis 7beans71 #df ,stewed ,cabbage ,lettuce1 ib4 ,chou brais and ,choucroute1 ib4 ,stewed ,celery for ,garniture and ,celery ,sauce1 #dg ,chouxfleurs for garnitures 7cauliflowers71 ib4 ,chicore1 or ,endive ,sauce1 #dh ,appendix to the ,sauces4 ,forcemeat of ,veal1 #dh ,forcemeat of ,rabbits1 #di ,fowl1 ib4 ,game1 #ej ,whitings1 ib4 ,panada for ,forcemeats1 ib4 ,forcemeat of ,cod's ,liver1 ib4 ,veal ,stuffing1 #ea ,to prepare ,cockscombs1 ib4 ,to boil ,rice1 ib4 ,to blanch ,macaroni1 #eb ,croquettes de ,pommes de ,terre 7potatoes71 ib4 ,glaze1 ib4 ,,potages ,,or ,,soups4 ,clear light ,broth1 or first ,stock1 #ec ,consomm1 or clear ,soup1 ib4 ,brown ,gravy1 #ee ,potage la ,victoria1 #ef ,louis ,philippe1 #eg ,prince of ,wales1 ib4 ,comte de ,paris1 #eh ,princesse ,royale1 #ei ,saxe ,cobourg1 #fj ,comtesse1 #fa ,gresham1 ib4 ,colbert1 #fc ,clermont1 ib4 ,macdoine de ,lgumes1 #fc la ,jardinire1 ib4 ,julienne1 ib4 aux petits ,navets brun 7turnips71 #fd la ,printanire1 ib4 ,jrusalem1 #fe ,marcus ,hill1 ib4 aux pointes d',asperges et ufs pochs 7asparagus and poached eggs71 #ff la ,brunoise1 ib4 ,nivernaise1 #fg ,palestine1 ib4 pure de ,navets 7turnips71 ib4 pure d',asperges 7asparagus71 #fh ,crcy1 ib4 pure de ,choufleur 7cauliflower71 #fi pure de ,concombres 7cucumbers71 ib4 pure de ,pois verts 7peas71 #gj ,clear ,giblet ,soup1 ib4 ,potage aux ,queues de ,buf 7clair7 7ox tails71 #ga aux ,queues d',agneau 7lambs' tails71 ib4 aux ,queues de ,veau 7clair7 7calf's tail71 #b la ,duchesse1 ib4 ,clear ,grouse ,soup1 #gc ,partridge ,soup1 ib4 ,pheasant ,soup1 ib4 ,woodcock ,soup1 ib4 ,hare ,soup1 #gd ,potage clair la ,poissonire 7fish soap71 ib4 ,grouse ,soup1 #ge ,pheasant ,soup1 #gf ,partridge ,soup1 ib4 ,hare ,soup1 ib4 ,pure of all kinds of ,game1 mixed or separate1 #gg ,giblet ,soup1 ib4 ,potage la ,reine1 #gh la ,regente1 ib4 ,soup ,mulligatawny1 ib4 ,potage ,queues de ,veau blanc 7calves' tails71 #gi ,queues de ,veau l',indienne1 ib4 ,tte de ,veau l',indienne 7calf's head71 #hj ,potage ,queues de ,buf l',indienne 7oxtails71 #hj ,queues de ,buf l',anglaise1 ib4 aux ,hutres 7oysters71 #ha aux ,filets de ,soles 7soles71 ib4 la ,poissonnire1 #hb d',anguille 7eels71 ib4 de ,homard 7lobster71 #hc la ,chanoinaise1 ib4 ,pte d',italie1 #hd au ,vermicelle1 ib4 la ,semoule 7semoulina71 ib4 au ,riz 7rice71 ib4 au ,macaroni1 #he au ,macaroni en rubans1 ib4 ,turtle ,soup1 ib4 ,clear ,turtle ,soup1 #hg ,mock ,turtle ,soup1 #hh ,method of cleaning ,salt-water ,fish4 ,turbot1 #ij ,brill1 ib4 ,john ,dory1 ib4 ,cod-fish1 ib4 ,whitings1 #ia ,haddocks1 ib4 ,salmon1 #ia ,soles1 ib4 ,mackerel1 #ib ,red ,mulletts1 ib4 ,gurnets1 ib4 ,herrings1 ib4 ,smelts1 ib4 ,method of cleaning ,fresh-water ,fish4 ,carp1 ib4 ,pike1 #ic ,trout1 ib4 ,tench1 ib4 ,perch1 #id ,eels1 ib4 ,lampreys1 ib4 ,,poissons 7,,fish74 ,turbot1 to boil1 #ie la ,crme 7cream71 ib4 sauce ,homard 7lobster71 #if la ,hollandaise1 ib4 ,mazarine1 ib4 en ,matelote ,normande1 #ig en ,matelote vierge1 #ih la ,rligieuse1 ib4 ,crme 7gratin71 #ii ,poissonnire1 ib4 ,crme d',anchois 7anchovy71 #ajj ,small ,turbot la ,meunire1 ib4 ,turbot au gratin la ,provenale1 #aja ,brill au naturel1 ib4 ,brill la pure de ,cpres 7capers71 #aja la ,hollandaise1 #ajb aux ,cpres 7capers71 ib4 la ,meunire1 ib4 sauce ,homard 7lobster71 ib4 la ,billingsgate1 ib4 au gratin1 #ajc la ,crme d',anchois 7anchovy71 ib4 ,filets de ,brill la ,juive1 ib4 en ,matelote1 #ajd ,john ,dore1 ib4 l',orlannaise1 ib4 en ,matelote ,marinire1 #aje la ,crmire1 ib4 en ,ravgote1 #ajf la pure de ,crevettes 7shrimps71 ib4 ,batelire1 ib4 ,crme 7gratin71 #ajg ,hollandaise1 ib4 ,saumon 7plain salmon71 ib4 au naturel1 ib4 ,crimped ,salmon an naturel1 #aj4 ,saumon en ,matelote ,marinire1 ib4 la ,mazarine1 ib4 ,hollandaise1 ib4 ,cardinal1 ib4 l',amiral1 #aji en ,matelote ,saxone1 ib4 la ,beyrout1 ib4 la ,pcheuse1 #aaj l',ecailire1 ib4 la ,crme d',anchois1 #aaa au gratin la ,provenale1 ib4 la ,crme 7gratin71 ib4 ,sole en ,matelote ,normande1 ib4 au gratin1 #aab la ,poltaise1 #aac la ,hollandaise1 ib4 aux fines ,herbes1 ib4 la ,matre d',htel1 ib4 l',italienne1 #aad ,soles plain fried1 ib4 ,sole la ,colbert1 #aaf ,meunire1 ib4 ,crme d',anchois1 ib4 ,filets de ,soles en ,matelote1 ib4 au gratin1 #aaf la ,matre d',htel1 ib4 ,hollandaise1 ib4 ,italienne1 #aag en ,ravigote1 ib4 l',orlie1 ib4 la ,rforme1 #aah aux ,hutres 7oysters71 ib4 ,cod-fish an naturel1 #aai ,cabillaud aux ,hutres 7oysters71 ib4 la ,bchamel1 ib4 ,collgienne1 ib4 ,noble ,dame1 #abj ,stewed ,cod l',ecossaise1 ib4 ,cabillaud entier la ,bourgeoise1 ib4 la ,rachel1 #aba ,slices of ,cod la ,montefiore1 ib4 ,cabillaud la ,crme 7gratin71 #aba ,provenale1 ib4 ,juive1 ib4 ,hollandaise1 #abb ,salt ,fish1 ib4 ,salt ,cod la ,matre d',htel1 ib4 ,sait ,fish la ,bourgmestre1 ib4 ,red ,mullets l',italienne1 #abc la ,vnitienne1 ib4 ,ravigote1 ib4 ,fillets of ,mullets la ,montesquieu1 #abd l',italienne1 ib4 ,vnitienne1 ib4 sauce ,ravigote1 ib4 la ,mazarine1 ib4 ,whitings1 to fry them1 #abe ,whiting au gratin1 ib4 ,whitings broiled1 ib4 la ,matre d',htel1 ib4 ,fillets of ,whitings fried1 #abh la ,hollandaise1 ib4 l',italienne1 ib4 ,whiting l',huile 7oil71 ib4 ,mackerel1 ib4 la ,matre d',htel1 #abg ,fillets of ,mackerel la ,dumas1 ib4 ,mackerel au beurre noir 7black butter71 ib4 ,fillets of ,mackerel a la ,vnitienne1 #abh ,dublin ,bay ,haddock la bonne ,femme1 ib4 ,dublin ,bay ,haddock1 baked1 #abi ,common ,haddock1 plain1 ib4 ,haddock la ,matre d',htel1 ib4 ,walter ,scott1 #acj ,fillets of ,haddock la ,st4 ,paul1 ib4 ,hollandaise1 ib4 ,gurnets and ,pipers1 ib4 ,roast ,gurnet1 #aca ,fillets of ,gurnets en matelote1 ib4 la ,matre d',htel1 ib4 l',italienne1 ib4 ,herrings broiled1 sauce ,digon1 #acb plain boiled1 ib4 ,boiled ,herrings la ,crme1 ib4 ,skate plain boiled1 ib4 au beurre noir 7black butter71 #acc la ,matre d',htel1 ib4 ,smelts1 to fry them1 ib4 la ,juive1 #acd ,boulangre1 ib4 ,atelettes d',eperlans la ,menagre1 ib4 ,buisson d',eperlans 7smelts71 ib4 ,flounders1 water souchet1 #ace la ,greenwich1 ib4 plain fried1 ib4 broiled1 ib4 ,plaice1 ib4 ,whitebait1 #acf ,sturgeon1 ib4 la ,chancelire1 ib4 ,shell ,fish4 ,lobsters1 #acg ,crabs1 #ach ,muscles1 ib4 ,oysters1 #aci ,fresh-water ,fish4 ,pike roasted1 ib4 la ,chambord1 ib4 ,pike en matelote1 #ada la ,hollandaise1 ib4 ,small ,pike a la ,meunire1 ib4 ,pike with caper sauce1 ib4 la ,matre d',htel1 ib4 l',egyptienne1 #adb ,fillets of ,pike a la ,matre d',htel1 ib4 en matelote1 ib4 la ,meunire1 #adc ,carpe en matelote1 ib4 la ,gnoise1 ib4 ,stewed ,carp la ,marquise1 #add ,carp with caper sauce1 ib4 ,carp fried1 ib4 ,tench en matelote1 ib4 la ,beyrout1 #ade ,poulette1 ib4 sauce aux ,moules 7muscles71 ib4 fried or broiled1 ib4 ,perch la ,hollandaise1 #adf ,matre d',htel1 ib4 ,small ,perches en water souchet1 ib4 frits an beurre 7fried in butter71 ib4 ,trout plain boiled1 #adg ,trout la ,matre d',htel1 ib4 ,gnoise1 ib4 ,baked ,trout1 ib4 ,trout la ,beyrout1 ib4 ,fillets of ,trout la ,mazarine1 #adh ,eels fried1 ib4 la ,tartare1 ib4 ,spitchcocked ,eels1 ib4 ,stewed ,eels1 ib4 ,eels en matelote1 #adi ,lampreys1 ib4 ,crawfish1 ib4 ,,hors-,d',,uvres1 ,,or ,,dishes ,,to ,,be ,,handed ,,round ,,the ,,table4 ,petits ,vol-au-,vents la ,molle de ,buf 7beef marrow71 #aea au laitance de ,maquereau 7mackerel71 #aec au foie de ,raie 7skate liver71 ib4 aux ,hutres 7oysters71 ib4 de ,homard 7lobster17 #aec ,petites ,bouches la ,molle de ,buf1 ib4 an laitance de ,maquereau1 ib4 an foie de ,raie1 ib4 aux ,hutres1 #aed de ,homard1 ib4 la ,reine1 ib4 pure de ,volaille 7of fowl71 ib4 de ,gibier 7of game71 #aee ,petites ,bouches la pure de ,gibier1 #aee ,petits ,pts la ,ptissire1 ib4 aux ,hutres la ,ptissire1 #aef de ,homard la ,ptissire1 ib4 of ,shrimps or ,prawns la ,ptissire1 ib4 ,rissoles aux ,hutres 7oysters71 ib4 de ,homard 7lobster71 #aeg of ,shrimps1 ib4 de laitances de ,maquereaux 7mackerel71 #aeh de ,gibier 7of game71 ib4 de ,volaille 7of fowl71 #aei ,croustade de ,beurre 7butter71 ib4 la ,duke of ,york1 #afj ,croquettes de ,homard 7lobster71 ib4 ,aiguillettes de ,ris de ,veau 7sweetbread71 #afa 7escalopes7 aux ,hutres 7oysters71 ib4 de ,homard 7lobster71 #afb de filets de ,sole1 ib4 aux ,hutres 7oysters71 ib4 de ,homard 7lobster71 #afc de ,sole1 ib4 de ,volaille la jolie fille1 ib4 ,,removes4 ,croustades of ,bread for removes1 #afd ,to obtain1 lard1 and dress a ,fillet of ,beef ib4 ,fillet of ,beef la ,jeanne d',arc1 #afe la ,beyrout1 #aff an jus d',orange1 ib4 au jus de ,tomate1 ib4 la ,napolitaine1 ib4 ,strasbourgienne1 #afg ,napolitaine1 #afh ,milanaise1 ib4 ,bohmienne1 #afi ,romaine1 #agj ,stewed ,rump of ,beef la ,flamande1 #aga aux ,oignons glacs 7onions71 #agb la ,voltaire1 ib4 ,portugaise1 #agc ,jeanne d',arc1 #agd ,beyrout1 ib4 ,macdoine de lgumes 7of vegetables71 ib4 sauce piquante 7sharp71 ib4 sauce tomate1 #age ,stewed ,sirloin of ,beef1 ib4 la ,printanire1 ib4 ,ribs of ,beef la ,jean ,bart1 #agf ,ox ,tongues1 #agg ,loin of ,veal la ,cambacres1 ib4 ,macdoine de lgumes 7of vegetables71 #agh pure de ,cleri1 ib4 ,strasbourgienne1 ib4 ,fillet of ,veal la ,princire1 #agi ,versaillienne1 #ahj ,palestine ,artichokes1 ib4 ,jardinire1 ib4 ,potagre1 #aha ,fillet of ,veal aux petits pois 7peas71 ib4 ,neck of ,veal la pure de cleri1 ib4 ,rouennaise1 #ahb ,milanaise1 ib4 ,bruxellaise1 ib4 ,breast of ,veal1 #ahc aux pois fins l',anglaise 7peas71 ib4 a la pure de ,cleri1 #ahd sauce tomate1 ib4 ,calf's ,head1 ib4 an naturel1 #ahe ,half a ,calf's ,head la ,luxembourg1 #ahf ,tte de ,veau en ,tortue 7calf's head71 #ahg ,calf's ,head la ,pottinger1 #ahh in currie1 ib4 ,saddle of ,mutton la ,brtonne1 #ahi au ,laver1 ib4 la ,polonaise1 ib4 ,marseillaise1 #aij rti1 brais1 la ,mirabeau 7roast1 braised71 #aia rti1 brais1 aux lgumes glacs 7vegetables71 ib4 ,haunch of ,mutton1 ib4 au jus de ,groseilles 7currant jelly71 ib4 la ,brtonne1 #aib ,polonaise1 ib4 ,bohmienne1 ib4 aux lgumes glacs 7vegetables71 #aic ,leg of ,mutton la ,bohmienne1 ib4 ,brtonne1 ib4 au ,laver1 ib4 la ,provenale1 ib4 ,gigot de ,mouton de sept heures 7seven hours71 #aic ,necks of ,mutton la ,lgumire1 #aid ,brtonne1 #aie ,neck of ,mutton la ,bohmienne1 #aie ,provenale1 ib4 ,charte1 ib4 ,breast of ,mutton pane1 grille1 sauce piquante1 #aif ,saddle of ,lamb aux petits pois la ,svign1 ib4 l',indienne1 ib4 ,demi ,provenale1 #aih la ,mnagre1 ib4 ,haunch of ,lamb1 #aii ,fore-quarter of ,lamb l',htelire1 ib4 ,house ,lamb aux pointes d'asperges 7sprue grass71 ib4 ,ribs of ,lamb la ,chancelire1 ib4 ,leg of ,lamb la ,st4 ,john1 #bjj aux pois 7with peas71 ib4 ,boiled ,leg of ,lamb and ,spinach1 #bja la ,palestine1 ib4 ,roast ,leg of ,lamb la ,jardinire1 ib4 ,shoulder of ,lamb la ,bruxellaise1 ib4 ,polonaise1 ib4 ,pork4 ,leg of ,pork sauce ,robert1 #bjb la ,piedmontaise1 ib4 ,loin of ,pork la ,bourguignote1 #bjc ,neck of ,pork la ,remoulade1 l',indienne1 #bjc la ,vnitienne1 ib4 ,roast ,sucking ,pig1 #bjd ,sucking ,pig la ,savoyarde1 ib4 ,turkey la ,nelson1 #bje ,godard1 #bjf ,chipolata1 #bjg ,small ,turkey la ,duchesse1 #bjh ,poularde l',ambassadrice1 ib4 ,poulardes en ,diadme1 #baj la ,vicomtesse1 #baa ,jeanne d',arc1 ib4 ,jeune ,princesse1 #bab ,financire1 #bac ,varsovienne1 ib4 aux lgumes printaniers 7spring vegetables71 #bad lgumes verte 7green ditto71 #bae ,petits ,poulets la ,warenzorf1 ib4 ,prigord blanc1 #baf ,macdoine de lgumes1 #bag l',indienne1 ib4 au jus d'estragon 7tarragon71 #bah la ,marie ,stuart1 ib4 ,petits ,poussins la ,chanoinaise1 ib4 ,petits ,poulets la ,printanire 7spring chickens71 #bai ,tartare1 ib4 ,marchal1 #bbj ,goose la ,chipolata1 ib4 stuffed with chesnuts1 ib4 la ,portugaise1 #bba ,ducklings aux olives1 ib4 au jus d'orange 7orange-juice71 ib4 aux lgumes printaniers 7spring vegetables71 ib4 la ,chartres1 ib4 ,haunch of ,venison1 ib4 ,doe ,venison la ,corinthienne1 #bbc ,necks of ,doe ,venison la ,corinthienne1 #bbd ,necks of ,venison la ,bohmienne1 ib4 ,faisans la ,corsaire 7pheasants71 ib4 ,garde ,chasse1 #bbe truffs la ,pimontaise1 #bbf l',extravagante1 ib4 ,grouse la ,rob ,roy1 #bbh ,corsaire1 ib4 ,pimontaise1 ib4 ,garde ,chasse1 ib4 ,of ,black ,cocks and ,gray ,hens1 #bbi ,hare la ,macgregor1 ib4 ,levraut la ,coursire 7leveret71 ib4 ,,flancs4 ,fillet of ,beef piqu aux lgumes printaniers 7spring vegetables71 #bcj ,filet de ,buf an jus de groseilles1 #bca ,fillet of ,beef la ,beyrout1 ib4 ,langue de ,buf la ,marquise 7ox-tongue71 ib4 ,langue de ,buf la ,prima ,donna1 #bcc ,st4 ,aulaire1 ib4 ,jardinire1 #bcc ,milanaise1 ib4 ,westphalia ,ham1 small1 ib4 ,loin of ,veal la ,cambares1 #bcd ,crmire1 ib4 ,noix de ,veau piqu au ,jus 7knuckle of veal71 ib4 la ,potagre1 #bce ,palestine1 #bcf aux lgumes nouveaux 7new vegetables71 ib4 la pure de ,champignons 7mushrooms71 ib4 ,prince ,albert1 #bcg ,neck of ,veal la ,st4 ,claire1 ib4 ,calf's ,head la ,constantine1 ib4 ,neck of ,mutton demi ,provenale1 #bch la ,soubise1 ib4 l',algrienne1 #bci la ,portugaise1 ib4 ,loin of ,mutton en ,carbonade1 #bdj ,carbonade de ,mouton la ,bourguinote1 ib4 ,saddle of ,lamb la ,bonne ,fermire1 #bda ,shoulder of ,lamb farei aux ,truffles1 ib4 la ,financire1 #bdb pure de pois vert 7of green peas71 ib4 ,matre d',htel1 ib4 ,neck of ,lamb aux lgumes printaniers1 ib4 aux petite pois 7with peas71 ib4 la ,bruxellaise1 #bdc ,douarire1 ib4 ,matre d',htel1 ib4 ,petits ,poussins la ,moskovite 7chicken71 ib4 ,ecarlate1 #bdd ,palestine1 #bde ,vnltienne1 ib4 ,prince ,albert1 ib4 au jus d',estragon 7tarragon71 #bdf la ,chevalire1 ib4 ,marengo1 #bdg ,ducklings aux petits pois au lard 7with peas71 ib4 au jus d',orange1 #bdh ,faisans la ,fontainbleau1 ib4 la pure de ,gibier 7game71 #bdi truffs la ,pimontaise1 ib4 l',amiral1 #bej ,grouse1 ib4 ,chartreuse de ,perdreaux 7of partridges71 ib4 de ,perdreaux l',imprial1 #bea de ,perdreaux la ,moderne1 #beb ,perdreaux la ,mecklenbourg1 ib4 pure de ,gibier 7of game71 #bec truffs la ,prigord1 ib4 ,levraut sauce poivrade 7leveret71 ib4 au jus de groseilles1 #bed ,lapereaux la ,tavernire 7rabbits71 ib4 ,jardinire1 #bee aux petite pois 7peas71 ib4 la ,villageoise1 ib4 ,bourgmestre1 #bef ,anglaise1 ib4 ,pt chaud d',agneau 7lamb71 #bef de ,mouton l',irlandaise1 #bbg d',escalopes de ,filet de ,buf1 ib4 d',escalopes de ,veau et de ,ris de ,venu1 #beh de ,volaille 7fowl71 ib4 ,pigeonneaux1 #bei ,lapereau 7rice71 #bfj ,vol-au-vent1 ib4 ,casserole de ,riz 7rabbits71 ib4 aux queues d',agneau 7lambs' tails71 #bfa queues de ,veau 7calves' ditto71 ib4 pieds d',agneau 7lambs' feet71 ib4 pieds de ,mouton 7sheep's ditto71 #bfb la ,napolitaine1 ib4 ,polonaise la ,koroski1 #bfc la ,royale1 ib4 ,chevalire1 #bfd ,,entrees ,of ,beef for ,entres1 #bff ,escalopes de ,filet de ,buf la ,rforme1 ib4 ,gotha1 #bfg ,portugaise1 #bfh ,nemours1 ib4 ,ostende1 #bfi piqu la ,chasseur1 #bgj ,other ,entres of ,fillets of ,beef1 ib4 ,aiguillette de ,langue de ,buf en papillote 7ox-tongue71 #bga ,turban de ,langue de ,buf l',ecarlate1 #bgb ,langue de ,buf la ,jardinire1 ib4 ,langue de ,buf1 sauce piquante1 #bgc ,queues de ,buf aux navets au brun 7turnips71 ib4 la ,jardinire1 #bgd ,queues de ,buf 7ox-tails7 sauce aux cornichons 7gherkins71 #bgd ,queues de ,buf en ,currie1 ib4 la ,sicilienne1 #bge ,marseillaise1 ib4 ,to prepare and dress ,palates of ,beef1 ib4 ,palates de ,buf la ,ravigote1 #bgf ,atelettes de ,palates de ,buf1 #bgg ,palates de ,buf la ,vivandire1 ib4 ,turban de ,palate de ,buf au gratin1 #bgh ,vol-au-vent de ,palate de ,buf1 ib4 ,paluies de ,buf en ,papillote1 ib4 ,turban de ,tte de ,veau en ,tortue 7calf's head71 #bgi la ,matre d',htel1 ib4 ,hollandaise1 #bhj ,poulette1 ib4 ,indienne1 ib4 ,oreilles de ,veau farci 7calves' ears71 #bha en ,marinade1 ib4 ,langues de ,veau aux ,champignons 7calves' tongues with mushrooms71 ib4 ,calves' ,brains1 #bhb ,queues de ,veau la ,ravigote 7calves' tails71 ib4 la ,poulette1 #bhc ,of ,sweetbreads1 #bhc ,ris de ,veau la ,santa ,cruz 7calfs' sweetbread71 ib4 piqu la ,turque1 #bhd piqu la ,financire1 #bhe piqu la pure d',asperges1 ib4 rti 7roasted71 ib4 ,caisse de ,ris de ,veau a la ,ninon de l',enclos1 #bhf ,escalopes de ,ris de ,veau au suprme1 ib4 aux pointes d',asperges1 #bhg l',indienne1 ib4 en caisses1 ib4 ,atelettes de ,ris de ,veau1 #bhh ,blanquette de ,ris de ,veau aux truffes1 ib4 ,vol-au-vent de ,ris de ,veau1 #bhi ,of ,tendrons de ,veau 7of veal71 ib4 ,tendrons de ,veau la ,noble ,dame1 ib4 la ,dauphine1 #bij ,ctelettes de ,veau piqus aux petits pois 7with peas71 ib4 ,ctelettes de ,veau en ,papillote1 #bia la ,sans ,faon1 ib4 ,noix de ,veau for ,entr1 #bib ,grenadins de ,veau piqu aux racines nouvelles 7young vegetables71 ib4 ,of ,veal ,kidneys1 ib4 ,veal ,kidneys en ,caisses1 #bic ,boudin de ,veau la ,legumire1 ib4 la ,richelieu1 #bid ,of ,mutton for ,entres1 ib4 ,cotelettes de ,mouton la ,reforme1 ib4 ,viscomtesse1 #bie ,westphalienne1 #bif ,provenale1 #big ,bohmienne1 ib4 ,soubis1 #bih ,durcelle1 ib4 aux petites racines1 #bii sauce piquante 7sharp71 ib4 la ,jardinire1 ib4 aux champignons 7mushrooms71 ib4 aux navets au brun 7turnips71 ib4 ,cotelettes de ,mouton la ,palestine1 #cjj aux pointes d'asperges 7asparagus points71 ib4 aux haricots verts 7,french beans71 #cja petits pois 7peas71 ib4 choufleurs 7cauliflowers71 ib4 truffes1 ib4 la ,maintenon1 #cjb sauce rmoulade1 ib4 la ,financire1 ib4 ,matre d',htel1 #cjc ,hollandaise1 ib4 pane1 grill 7crumbed1 broiled71 ib4 ,of ,cotelettes braised1 #cjd ,cotelettes de ,mouton braises la ,marseillaise1 ib4 ,carbonade of ,mutton1 #cje ,poitrine de ,mouton sauce piquante 7breast of mutton71 ib4 ,rognons de ,mouton la brochette 7sheeps' kidneys71 ib4 ,rognons la ,tartare1 #cjf de ,mouton la ,vnitienne1 ib4 sauts au vin de champagne1 ib4 ,pieds de ,mouton la ,poulette 7sheep's feet71 #cjg ,pieds de ,mouton la pure d'oignons1 ib4 ,entres of ,lamb4 ,pieds d',agneau 7lambs' feet71 ib4 farcis 7stuffed71 #cjh en marinade1 ib4 cartouche1 ib4 ,oreilles d',agneau la ,belle ,fermire 7lambs' ears71 #cji ,oreilles d',agneau la ,marquise1 ib4 ,ravigote1 #caj ,matre d',htel1 ib4 en marinade1 ib4 farcis1 ib4 ,queues d',agneau la ,crmire 7lambs' tails71 #caa ,langue d',agneau la ,persane1 ib4 ,lambs' ,brains l',innocent1 #cab ,lamb's ,fry1 ib4 ,ris d',agneau aux petits pois 7lamb's sweetbread71 #cac ,ris d',agneau la ,cambares1 ib4 aux concombres 7cucumbers71 #cad la ,madone1 ib4 ,epigramme d',agneau aux haricots verts 7beans71 #cae ,epigramme d',agneau aux petits pois 7peas7 ib4 concombres1 #caf l',ancienne1 ib4 ,cotelettes d',agneau aux petits pois1 ib4 pointes d'asperges 7asparagus tops71 #cag haricots verts 7beans71 ib4 aux racines glaces1 ib4 jeunes oignons 7young onions71 #cah la ,palestine1 ib4 ,vicomtesse1 ib4 pure de truffes1 #cai pure de champignons 7mushrooms71 ib4 pure d'artichauts1 ib4 farcis aux truffes1 #cbj farcis aux champignons1 ib4 ,blanquette d',agneau 7lamb71 #cba ,croquettes d',agneau1 ib4 ,entres of ,pork4 ,cotelettes de ,porc l',indienne1 #cbb sauce remoulade1 ib4 la ,siamoise1 ib4 ,bolognaise1 #cbc ,jeune ,france1 ib4 ,filets de ,porc l',hanovrienne1 #cbd ,escalopes de ,porc la ,lyonnaise1 ib4 ,langue de ,porc demi sal 7pig's tongue71 #cbe ,doe ,venison1 or ,chevreuil4 ,cotelettes de ,chevreuil la ,bohmienne1 #cbe sauts sauce poivrade1 #cbf ,minced ,chevreuil1 #cbf ,of the ,wild ,boar1 #cbg ,of ,venison for ,entres1 ib4 ,cotelettes de ,venaison en demi-glace1 ib4 aux olives1 #cbh au jus de groseilles 7currant jelly71 ib4 ,hashed ,venison1 ib4 ,venison ,pie1 #cbi ,entres of ,poultry4 ,turkeys4 ,estomac de ,dinde la ,turenne1 #cbi ,jeune ,comtesse1 #ccj ,escalopes de ,dinde en blanquette1 ib4 la ,belle ,fermire1 #cca ,emince de ,dinde l',italienne1 ib4 ,blanquette de ,dinde au ,jambon 7ham71 ib4 ,filets de ,poulardes l',ambassadrice1 #ccb ,marie ,stuart1 ib4 ,talma1 #ccc ,russe1 #ccd ,pierre te ,grand1 #cce ,dumas1 #ccf ,blanc de ,poularde aux concombres 7cucumbers71 ib4 ,cuisses de ,poulardes la ,talleyrand de ,prigord1 #ccg au ,soleil1 #cch l',ecuillre1 ib4 farcis aux petits lgumes 7vegetables71 #cci en fricasse l',htelire1 ib4 a la ,bayonnnaise1 #cdj ,entres of ,spring ,chickens1 ,pullets1 ,fowls1 c41 ib4 ,filets de ,volaille la ,svign 7fowl71 #cda ,nva1 ib4 saut au ,suprme1 #cdb aux truffes1 ib4 la ,bchamel1 #cdc aux champignons 7mushrooms71 ib4 la ,bchamel1 ib4 ,filets de ,poulet l',ambassadrice1 ib4 la ,strasbourgienne1 #cdd ,filets de ,volaille a la ,duchesse1 ib4 ,epigramme de ,filets de ,volaille la ,josephine1 #cde ,filets de ,volaille aux concombres 7cucumbers71 ib ,fricasse de ,poulet la ,chevalire1 ib ,ancienne1 #cdg ,spring ,chickens4 ,petits ,poulets ,printaniers sauts aux truffes 7spring chickens71 ib4 ,poulet ,printanier brais la ,financire1 #cdh ,petits ,poulets ,printaniers sauce rmoulade 7chaude71 ib ,poulet ,printanier grill aux champignons confite 7pickled mushrooms71 #cdi ,cuisses de ,volaille truffs la ,prigord1 ib4 la ,dino1 #cej brais aux concombres 7cucumbers71 ib4 brais aux pois 7peas71 ib4 en fricasse l',ancienne1 #cea la ,marengo1 ib4 ,poulet la ,provenale1 ib4 ,turban de ,quenelles de ,volaille la ,russe1 #ceb ,quenelles de ,volaille l',ecarlate1 ib4 aux concombres1 ib4 en demi deuil1 #cec la ,york ,minster1 #ced ,pair de ,france1 ib4 ,silne1 ib4 ,boudins de ,volaille la ,richelieu1 #cee ,sully1 ib4 ,croquettes de ,volaille aux truffes1 #cef au ,jambon 7with ham71 ib4 ,rissolettes de ,volaille la ,pompadour1 #ceg ,filets de ,canetons aux petits pois 7ducklings with peas71 #ceh ,filets de ,canetons la chicore1 ib4 7with endive71 ib4 ,filets de ,canetons la macdoine de lgumes 7vegetables71 ib4 an jus d',orange1 #cei farcis1 ib4 ,entres of ,game4 ,hares4 ,filets de ,livre sauce ,rforme 7hare71 #cfj piqu sauce poivrade1 ib4 la ,bourguignote1 ib4 marin en demi-glace1 #cfa ,escalopes de ,livre la ,chasseur1 ib4 ,cotelettes de 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de ,bcasses 7woodcocks71 ib4 la ,joinville1 ib4 ,entre de ,bcasses la ,comtesse1 #chd ,bcasses la ,prigord1 ib4 l'essence1 #che la ,financire1 ib4 pure1 ib4 ,snipes or ,bcassines1 ib4 ,plovers4 ,plovers1 ib4 ,filets de ,pluviers la ,marie ,antoinette1 ib4 aux truffes1 #chf champignons 7mushrooms71 ib4 ,filets de ,pluviers la ,rgence1 ib4 ,pt chaud des ,pluviers1 #chg ,quails4 ,quails1 ib4 ,cailles en macdoine de lgumes aux feuilles de vignes 7vine leaves71 ib4 aux petits pois 7peas71 #chh ,turban des ,cailles la ,financire1 ib4 aux concombres1 ib4 la pure de truffes1 #chi ,quails for ,vol-au-vents1 or ,pt chaud1 ib4 ,pigeons4 ,cotelettes des ,pigeonneaux la ,parisienne 7pigeons71 ib4 la ,financire1 ib4 aux pois verts1 ib4 la ,suliman1 #cij ,larks4 ,turban of ,larks la ,parisienne1 ib4 aux fine herbes1 #cia aux quenelles1 ib4 ,pt chaud de ,mauviettes 7larks71 ib4 gratins1 ib4 ,vol-au-vent de ,mauviettes1 #cib ,,of ,,the ,,roasts ,,for ,,second ,,course4 ,roast ,turkey au cresson 7watercress71 #cie ,turkey ,barded1 #cif ,larded1 ib4 ,dindonneau truff a la ,prigord 7turkey71 ib4 farci1 ib4 ,roast ,turkey l',anglaise1 ib4 ,turkey ,poults1 ib4 ,chapon rti au cresson 7with watercress71 #cih ,poularde la ,demidoff1 ib4 rti la ,stel1 #cii ,poulet rti 7roasted71 ib4 ,spring ,chickens1 ib4 la ,forrester1 ib4 ,geese1 #djj ,ducklings1 #djj ,canetons au vin de ,madre1 ib4 ,bcasses la ,prigord1 ib4 au jus d'orange1 #dja d'chalote1 ib4 ,guinea ,fowls1 ib4 ,pea ,fowls1 ib4 ,pigeons1 #djb ,quails1 ib4 ,cailles l',eloise1 ib4 ,pheasants1 #djc ,faisans la ,galitzine1 ib4 ,grouse1 #djc la ,bonny ,lassie1 ib4 ,ptarmigans1 #djd ,ptarmigan la ,charles the ,twelfth1 ib4 ,black ,cocks and ,gray ,hens1 #dje ,partridges1 ib4 ,dun ,birds1 ib4 ,wild ,ducks and ,pintails1 ib4 la ,chasseur1 #djf ,widgeons1 ib4 ,teal1 ib4 au jus d'orange1 #djg ,plovers1 ib4 ,of the ,woodcock1 ib4 ,woodcocks la ,stel1 #djh fume de ,gibier1 ib4 ,piedmontaise1 ib4 ,larks1 ib4 ,snipes1 #dji ,hares1 ib4 ,leverets1 ib4 ,rabbits1 ib4 ,,savoury ,,dishes ,,for ,,second ,,course4 ,the ,boar's ,head1 #daj ,of the ,boar's ,head l',antique1 #daa ,ribs of ,beef la ,george the ,fourth1 #dac ,bolingbroke1 #dae froid a la ,bohmienne1 ib4 ,filets de ,buf farcis la ,dr4 ,johnson1 #daf ,cold ,ox ,tongues1 #dag ,tongue la ,lancret1 #dah ,printanire1 ib4 ,comdienne1 ib4 ,cold ,ham1 #dai ,fillet of ,veal la ,pontoise1 ib4 ,cardinale1 #dbj ,loin of ,veal au ,jambon1 ib4 ,dame ,blanche1 #dba ,galantine de ,veau au ,jambon1 ib4 ,pt de ,veau au ,jambon1 #dbb ,cotelettes de ,veau la ,st4 ,garat1 #dbc ,princesse1 #dbd ,ris de ,veau la ,chinoise1 ib4 ,cotelettes de ,mouton brais aux navets1 #dbe ,turban de ,cotelettes de ,mouton la ,fermire1 ib4 ,carbonade de ,mouton1 #dbe ,ballottins d',agneau la de ,bazan1 #dbf la ,catalanaise1 ib4 ,cotelettes d',agneau la ,gele1 #dbg froid la ,princesse1 ib4 ,galantine de ,dinde1 ib4 aux foies gras1 #dbh la ,volire1 ib4 ,pt de ,dinde au blanc de ,volaille1 #dbi ,galantine de ,poularde la ,persane1 #dcj ,pt de ,volaille aux ,truffes1 #dca ,poulardes la ,mazagran1 ib4 ,banquire1 #dcb ,poulets ,printaniers la ,santa ,cruz 7spring chickens71 #dcc la ,princesse ,royale 7ditto71 ib4 ,poularde la ,guillaume ,tell 7capon71 ib4 ,chaud froid de ,poularde1 #dcd la ,pembroke1 #dce en mayonnaise1 ib4 ,filets de ,poulardes la ,nesselrode1 ib4 ,ravigote1 #dcf ,petits ,canetons en aspic 7duckling71 ib4 ,salade de ,volalile 7fowl71 #dcg ,salade de ,filets de ,poularde la ,brunow1 ib4 ,poulets ,printaniers la ,masaniello 7spring chickens71 #dch ,moule d',aspic la ,royale 7mould71 ib4 ,galantine de ,faisan aux ,truffes 7pheasants71 #dci ,faisans la ,volire1 ib4 ,pt de ,faisans aux ,truffes1 ib4 ,filets de ,faisans la ,prince ,george1 #ddj ,chaud froid de ,filets de ,faisans1 ib4 ,grouse1 #dda ,galantine de ,grouse la ,montagnard ib4 ,salade de ,grouse la ,soyer1 ib4 ,perdreaux la ,downshire 7partridges71 #ddb ,galantine de ,perdreaux la ,volire 7partridges71 #ddc ,pt de ,perdreaux 7ditto71 ib4 ,bcasses la d',orlans 7woodcocks71 ib4 ,pt froid de ,mauviettes 7cold71 #ddd ,salade de ,homard l',indienne1 #dde ,mayonnaise de ,homard la gele1 ib4 ,miroton de ,homard la ,cardinale 7lobster71 ib4 ,homard en ,aspic 7ditto71 #ddf ,homard au gratin 7ditto71 ib4 ,crabs1 #ddg ,coquilles aux ,hutres 7oysters71 ib4 ,salade de ,filets de ,soles1 ib4 ,filets de ,soles aux ,concombres1 #ddh ,truites marines en mayonnaise 7trout71 ib4 ,darne de ,saumon marine 7slice of salmon71 ib4 ,galantine d',anguille 7eels71 #ddi ,,vegetables ,,for ,,second ,,course4 ,asparagus1 #dej ,asperges en petits pois 7ditto with peas71 ib4 ,sea-,kale1 #dea ,cleri la ,molle de ,buf 7marrow71 ib4 ,cleri la ,chetwynd1 #deb ,salsifis la ,poulette1 ib4 ,salsifis la ,molle de ,buf 7marrow71 #dec ,fried ,salsifis1 ib4 ,concombres farcis en demi-glace1 ib4 la crme1 #ded ,croustade aux ,concombres1 ib4 ,vegetable ,marrow1 ib4 ,jerusalem ,artichokes1 #dee ,cauliflowers and ,brocoli1 ib4 ,choufleurs au ,parmesan 7cauliflowers71 #def ,artichokes1 ib4 la ,barigoule1 #deg ,artichauts la ,bordelaise1 ib4 l',italienne1 #deh au ,velout1 ib4 la ,bruxellaise1 #dei ,peas1 ib4 au sucre ,anglo-,franais1 #dfj la ,franaise1 ib4 ,french ,beans1 #dfa sauts au beurre 7butter71 ib4 aux fines herbes1 ib la ,poulette1 ib4 ,brussels ,sprouts sauts au beurre1 #dfb la ,matre d',htel1 ib la ,crme en turban de ,concombres1 ib4 ,spinach1 #dfc au jus1 ib4 la ,franaise1 ib4 au sucre 7sugar71 #dfd ,endive au jus1 ib4 ,sorrel1 ib4 ,laitues braise la ,pensionnaire 7lettuces71 #dfe farcis1 ib4 ,fves de ,marais 7,windsor beans71 #dff ,white ,haricots 7beans71 ib4 ,haricots blancs la ,brtonne1 #dfg la ,matre d',htel1 ib4 ,tomates au gratin1 ib4 la ,pimontaise1 #dfh ,mushrooms plain broiled1 ib4 farcis1 ib4 ,croute aux champignons1 ib4 ,young ,carrots in their glaze1 #dfi ,young ,turnips in their glaze1 ib4 ,oignons ,printaniers au ,sirop dore 7spring onions71 ib4 ,macdoine de ,lgumes ,printanire 7spring vegetables71 ib4 ,pommes de ,terre la ,matre d',htel 7potatoes71 #dgj sautes au beurre1 ib4 la ,lyonnaise1 ib4 ,lentilles1 #dga la ,comte au riz 7rice71 ib4 ,truffles1 #dgb ,truffes an vin de ,champagne1 ib4 ,croute aux ,truffes1 #dgc ,truffes en croustade l',italienne1 ib4 demi ,pimontaise1 ib4 la ,dino1 #dgd ,omelette aux fines herbes1 ib4 au ,jambon 7ham71 ib4 ,omelette aux ,truffes1 #dge aux ,champignons 7mushrooms71 ib4 aux ,olives1 ib4 la ,jardinire1 ib4 aux ,hutres 7oysters71 ib4 aux filets de ,soles1 #dgf aux ,moules 7muscles71 ib4 de ,homard 7lobster71 ib4 au ,sucre 7sugar71 ib4 au ,confiture 7preserve71 ib4 au ,rhum1 #dgg ,,entremets4 ,observations upon ,pastry1 #dgh ,of different sorts of ,paste1 ib4 ,puff ,paste1 #dgi with ,beef ,suet1 #dhj ,half ,puff ,paste1 ib4 ,pte dresser1 #dha fine or ,pte foncer1 ib4 d',office or ,confectioner's ,paste1 #dhb d',amande 7almond71 ib4 ,pastillage or ,gum ,paste1 #dhc ,vol-au-vents1 ib4 de ,pches 7peaches71 #dhd d',abricots1 #dhe of ,greengages1 ib4 de ,cerises 7cherries71 ib4 de ,poires 7pears71 ib4 de ,pommes 7apples71 #dhf d',oranges1 ib4 ,gateau de ,millefeuille la ,moderne 7cake71 ib4 ,turban la ,crme aux ,macarons amers1 #dhg ,puit de ,fruit aux ,blanches ,couronnes 7well71 ib4 ,gateau de ,pithiviers 7cake71 #dhh ,tourte d',entremet la ,crme1 #dhi ,marmelade de ,pommes 7apples71 ib4 au ,confiture 7preserve71 #dij ,tartelettes pralines aux ,abricots1 ib4 de ,pches 7peaches71 #dia aux ,cerises 7cherries71 ib4 aux ,groseilles vertes 7green gooseberries71 ib4 of ,greengages1 ib4 aux ,fraises 7strawberries71 ib4 de ,pommes 7apples71 #dib de ,poires 7pears71 ib4 of ,cranberries1 ib4 d',oranges1 #dic ,fauchonettes la ,vanille1 ib4 ,dauphines1 #did ,tartelettes la ,pompadour1 ib4 ,mirlitons aux ,fleurs d',orange1 ib4 aux ,amandes1 #die au ,citron1 ib4 ,petits ,vol-au-vents la ,chantilly 7small71 ib4 aux ,abricots1 ib4 la ,gele mousseuse1 #dif ,petits ,puits aux ,pistachios1 ib4 ,gateau fourr la ,crme1 ib4 ,gateau fourr au ,confiture 7preserve71 #dig ou d',artois1 aux ,pommes 7apples71 ib4 ,anglo-,franais1 ib4 ,petits au ,confiture 7small71 #dih 7round7 ,petits1 ib4 ,petits aux ,amandes1 #dii ,petits ,meringu1 ib4 ,ptisserie d',amandes la ,cond1 ib4 ,turban de ,cond la ,rhubarbe1 #ejj ,petits ,gateaux d',abricots1 ib4 renverss1 ib4 ,petites ,bouches la ,ptissire1 #eja ,eventail aux ,cerises 7cherries71 ib4 ,petits ,gateaux la ,royale1 ib4 ,a ,flan of ,puff ,paste1 #ejb de ,pommes la ,portugaise 7apples71 ib4 ,poires 7pears71 #ejc ,flanc la ,crme praline1 ib4 ,pt ,choux1 #ejd ,petits ,choux la ,crme1 ib4 aux ,amandes1 ib4 la ,comtesse1 #eje en ,gimblettes1 ib4 ,petits ,pains la ,crmire ib4 ,madeline au vin de ,porto1 #ejf ,genoises1 ib4 fourres1 ib4 l',orange1 #ejg aux ,pistaches1 ib4 ,darioles1 ib4 ,biscatelles1 #ejh ,gateaux l',indienne 7cakes71 ib4 ,gouffres aux ,pistaches1 ib4 l',allemande1 #eji la ,vanille1 ib4 ,flamande1 ib4 ,casalesry1 #eaj ,red ,nougat1 ib4 ,small ,cups of ,nougat1 #eaa ,nougat d',abricot 7apricot71 ib4 ,chtaignes ,croquantes 7crisp chesnuts71 #eab ,amandes ,croquantes1 ib4 ,meringues la ,cuillire1 ib4 ,turban de ,meringues1 #eac glac 7iced71 #ead ,petits ,meringues aux ,pistaches1 ib4 ,champignons en surprise1 ib4 ,biscuit manqu aux ,amandes1 #eae au ,rhum1 ib4 ,calf's ,foot ,jelly1 #eaf ,gele de ,dantzic aux ,fraises 7strawberries71 #eah ,maresquin aux ,pches ib4 ,noyeau aux ,abricots1 #eai ,macdoine aux ,fruits de belle saison1 ib4 ,bordure de ,poires en gele 7pears71 #ebj ,gele au ,rhum1 ib4 ,mousseuse l',eau de ,vie1 ib4 demie chaude froide marbre1 #eba fouette aux ,fruits1 ib4 l',ananas1 ib4 ,orange ,jelly1 #ebb in the skins of the oranges1 ib4 ,gele de ,fraises 7strawberries71 #ebc d',abricots1 ib4 la ,bacchante1 ib4 de ,fleurs d',orange au vin de ,champagne1 #ebd ,pain de ,fruit la ,russe1 ib4 ,crme la ,vanilleib4 aux ,pistaches1 #ebe l',ananas 7pine-apples71 #ebf aux ,amandes1 ib4 d',orange1 ib4 aux ,fraises 7strawberries71 #ebg d',abricots1 ib4 au ,ponche 7punch71 ib4 au ,maresquin1 #ebh ,noyeau1 ib4 ,caf1 ib4 ,caramel1 ib4 ,bavaroise aux ,fraises 7strawberries71 #ebi ,framboises 7raspberries71 ib4 ,abricots1 ib4 ,poires1 #ecj ,pommes 7apples71 ib4 ,pistaches1 ib4 l',ananas 7pine-apples71 #eca ,marasquin1 ib4 ,ponche 7punch71 ib4 ,charlotte ,russe1 #ecb ,prussienne1 ib4 ,russe en mosaque1 ib4 ,russe aux liqueurs1 #ecc aux ,fraises 7strawberries71 ib4 ,gteaux aux ,fruits de belle saison1 ib4 ,charlotte de ,pommes an ,beurre1 #ecd la ,confiture 7preserves71 #ece ,chartreuse de ,pommes 7apples71 ib4 ,sudoise de ,pommes 7do471 #ecf ,pain de ,pommes la ,russe1 ib4 ,croquettes de ,pommes1 ib4 ,pommes au ,riz1 #ecg ,poires au ,riz 7pears71 ib4 ,abricots au ,riz1 #ech ,pommes au ,riz en ,timbale 7apples71 ib4 la ,trianon1 ib4 ,pommes ,meringues1 #eci la ,vestale1 ib4 au ,beurre 7butter71 #edj ,miroton de ,pommes1 ib4 ,beignets de ,pommes1 #eda d',oranges1 ib4 de ,pches 7peaches71 #edb d',abricots1 ib4 ,croquettes de ,riz 7rice71 ib4 ,crme au ,riz1 #edc ,macaroni1 ib4 ,vermicelle1 ib4 ,crme ,frite la ,ptissire1 ib4 ,beignets ,souffls la ,vanille1 #edd ,frangipane1 ib4 ,omelettes la ,clestine1 #ede ,pannequete la ,confiture 7prserve71 ib4 ,,removes4 ,,second ,,course4 ,gteau ,britannique l',amiral1 #edh ,hure de ,sanglier glac en surprise 7boar's head71 #edi ,cygne glac en surprise 7swan71 #eej ,jambon glac en surprise 7ham71 #eea ,gigot de mouton bouilli glac en surprise 7leg of mutton71 #eeb ,selle de ,mouton a la ,jardinire en surprise 7saddle71 #eec ,ctelettes de ,mouton glac en surprise1 ib4 ,haunch of ,lamb glac en surprise1 #eed ,shoulder of ,lamb glac en surprise1 ib4 ,ctelettes d',agneau la ,rforme en surprise aux ,champignons 7mushrooms71 #eee ,chapon en surprise glac aux ,fruits1 ib4 ,petits ,poussins en surprise la ,sutherland1 #eef ,dindonneau en surprise la ,gondolire 7turkey71 #eeg ,peacock la ,louis ,quatorze1 #eeh ,faisans en surprise glac an ,chocolat1 ib4 ,maniveau de ,champignons glac en surprise1 #eei ,turban de ,cond glac l',ananas1 #efj ,bombe demi glace la ,mogador1 ib4 ,crito's ,sultane ,sylphe la ,fille de l',orange1 #efa ,gteau glac l',eloise 7cake71 ib4 ,biscuit ,mousseux glac1 en caisses 7in1 cases71 ib4 ,souffl glac an ,curaoa1 #efc ,pouding ,souffl glac la ,mphistopheles1 ib4 ,brioche1 #efd ,baba1 #efe ,brioche au ,fromage1 #eff frite nu vin de ,madre1 ib4 ,nougat aux ,fraises 7strawberries71 #efg ,croque en bouche1 #efh ,meringue ,pagodatique la ,chinoise1 #efi la ,parisienne1 #ega ,nesselrode ,pudding1 ib4 ,pouding de ,cabinet glac1 #egb ,glace ,meringue au four1 ib4 ,plombire1 #egc ,plombires ,mousseuses l',orange1 ib4 ,gteaux de ,fruit la ,gele d',orange mousseuse 7frothed71 #egd ,gateau ,souffl l',essence de ,ponche1 ib4 ,of large ,souffles for ,removes4 ,souffl la ,vanille1 #ege ,fleur d',orange 7orange-flower71 #egf au ,caf vierge 7green coffee71 ib4 ta ,crme de ,riz 7ground rice71 ib4 au ,citron1 ib4 ,souffl au ,macaroni1 #egf ,tapioca1 #egg ,rhum1 ib4 ,omelette ,souffle1 #egh ,omelette ,souffle l',antiquaire1 #egh la ,crme1 #egh ,souffl au ,gingembre 7ginger71 ib4 ,cerises 7cherries71 ib4 jus d',orange et au ,zeste pralin 7burnt orange-peel71 ib4 ,biscuits ,souffls la ,crme1 #ehj ,fondue au ,parmesan et ,gruyre1 ib4 la ,napolitaine1 #eha ,petites au ,pte d',italie1 ib4 7simple method71 ib4 ,petites 7en caisses7 au ,stilton 7in cases71 #ehb ,ramequins1 ib4 ,petits ,ramequins au feuilletage1 ib4 ,diablotins au ,gruyre1 #ehc ,croquettes de ,macaroni au ,fromage1 ib4 ,,appendix4 ,aspic1 #ehe ,mayonnaise la gele1 #ehg aux fines herbes1 ib4 en ,ravigote verte1 ib4 ordinaire1 #ehh la ,provenale1 #ehi ,montpelier ,butter1 ib4 ,forcemeat for raised pies1 ib4 of ,liver for game pies1 #eij ,sponge cake1 ib4 ,savoy ,cake in mould1 #eia ,biscuits1 #eib ,to clarify ,isinglass1 #eib ,glace ,royale or ,iceing1 #eic ,chocolate ,iceing1 ib4 ,sugar in grains1 #eic ,to colour ,sugar in grains1 ib4 ,vanilla ,sugar1 #eid ,lemon ,sugar1 ib4 ,to clarify and boil ,sugar1 ib4 ,sucre fil 7sugar threads71 #eif ,ice ,cream ,vanilla1 #eig ,coffee1 #eih ,chocolate1 ib4 ,pineapple1 ib4 ,lemon1 #eii ,orange1 ib4 ,apricot1 ib4 ,strawberry1 #fjj ,marmalade ,apple1 ib4 ,apricot1 #fja ,quince1 ib4 ,apricot 7transparent71 ib4 ,cherry1 #fjb ,strawberry1 ib4 ,raspberry1 ib4 ,jelly ,apple1 #fjc ,quince1 ib4 ,currant and ,raspberry1 ib4 ,currant1 #fjd ,to preserve ,tomatas1 ib4 ,table of the ,wealthy4 ,service ,pagodatique1 #fjf ,bill of fare 7diner pour dix personnes71 #fjg ,diner ,lucullusian la ,sampayo1 #fjh ,bill of fare 7,reform ,club71 #fji ,dialogue ,culinaire between ,lord ,m---- ,h---- and ,a4 ,soyer1 #faa ,description of ,kitchen of the ,reform ,club1 with sectional and ground plan1 and numerous apparatus1 #fac ,,end ,,of ,,contents ,,to ,,the ,,kitchen ,,of ,,the ,,wealthy4 ,,my ,,kitchen ,,at ,,home4 ,,page ,my ,table at ,home4 ,prefatory ,address1 #fca ,reference to ,plan of ,my ,kitchen at ,home1 #fcb ,plan of ,my ,kitchen at ,home1 #fcc ,reference to ,plans of ,bachelor's and ,cottage ,kitchens1 #fcd ,plan of the ,bachelor's ,kitchen1 #fce ,cottage ,kitchen1 ib4 ,bill of ,fare for ,eight ,persons1 #fcf ,,plain ,,joints4 ,of the ,choosing and ,roasting of ,plain ,joints1 #fcg ,sirloin of ,beef1 #fci ,ribs of ,beef1 #fdj ,rump of ,beef1 ib4 ,baron of ,beef1 #fda ,round of ,beef1 ib4 ,aitch-bone of ,beef1 #fdc ,brisket of ,beef1 ib4 la ,garrick1 ib4 ,haunch of ,mutton1 ib4 ,soyer's ,saddle-back of ,mutton1 #fdd ,saddle of ,mutton1 #fde ,leg of ,mutton1 ib4 ,shoulder of ,mutton1 ib4 ,loin of ,mutton1 ib4 ,neck of ,mutton1 ib4 ,boiled ,leg of ,mutton1 ib4 ,shoulder of ,mutton1 #fdf ,saddle-back of ,welsh ,mutton1 ib4 ,haunch do41 ib4 ,saddle do41 ib4 ,leg do41 ib4 ,loin do41 ib4 ,neck do41 ib4 ,shoulder do41 ib4 ,lamb1 ib4 ,fillet of ,veal1 #fdg ,loin of ,veal1 ib4 ,breast of ,veal1 ib4 ,shoulder of ,veal1 #fdh ,neck of ,veal1 ib4 ,knuckle of ,veal1 ib4 ,leg of ,pork1 ib4 ,salt ,pork1 ib4 ,,made ,,dishes4 ,french ,pot-au-feu1 #fdi ,,soups4 ,julienne ,soup1 #feb ,mutton ,broth1 #fec ,irish ,mutton ,broth1 ib4 ,a very simple receipt for the ,scotch ,cock-a-leeky1 ib4 ,ox-tail ,soup1 #fec ,ox-cheek ,soup1 #fed ,new ,mock ,turtle ,soup1 ib4 ,brown ,mock ,turtle ,soup1 ib4 ,mulligatawny ,soup1 #fee ,giblet ,soup1 ib4 ,green ,pea ,soup1 ib4 ,winter ,pea ,soup1 ib4 ,pure of ,vegetable ,soup1 #fef ,maigre ,soup1 ib4 ,onion ,soup ,maigre1 ib4 ,vermicelli ,soup1 ib4 ,macaroni ,soup1 ib4 ,,fish4 ,turbot1 #fef ,turbot1 the new ,french fashion1 #feg la ,crme1 ib4 ,john ,dore1 ,boulogne fashion1 ib4 ,salmon1 ,plain ,boiled1 ib4 ,sauce ,matelote1 ib4 ,cod ,fish1 ,plain ,boiled1 ib4 sauced over with ,oyster ,sauce1 ib4 ,haddocks1 #feh ,baked ,haddocks1 ib4 ,soles1 ,fried1 ib4 the ,jewish fashion1 ib4 ,sole la ,meunire1 ib4 aux ,fines ,herbes1 ib4 ,fried ,whiting1 ib4 ,whiting au ,gratin1 ib4 ,red ,mullets1 #fei ,mackarel1 ib4 la ,matre d',htel1 ib4 ,gurnets1 ib4 ,boiled ,gurnet1 ib4 ,herrings boiled with ,cream ,sauce1 ib4 ,skate1 ib4 ,flounders1 #ffj ,,fresh-,,water ,,fish4 ,pike1 #ffj ,sauce ,matelote1 ib4 ,stewed ,carp1 ib4 ,carp1 ,sauce ,matelote1 ib4 ,truite la ,twickenham1 #ffa ,burton1 ib4 ,tench1 ,sauce ,matelote1 ib4 with ,anchovy ,butter1 ib4 ,perch fried in ,butter1 ib4 ,hampton ,court fashion1 ib4 ,eels1 ,fried1 #ffb ,stewed ,eels1 ,sauce ,matelote1 ib4 ,gudgeons1 ib4 ,escaloped ,oysters1 ib4 ,stewed ,oysters1 ib4 ,gratin of ,lobsters1 ib4 ,,simple ,,hors-,d',,uvres4 ,rissoles of ,oysters1 #ffc ,lamb1 ib4 ,rocambole1 or ,croquettes of ,meat1 ,game1 or ,poultry1 ib4 ,lamb's ,fry1 ib4 ,,removes ,,simplified4 ,stewed ,rump of ,beef1 ib4 with ,onions1 #ffd ,stewed ,rump ,steak with ,oyster ,sauce1 ib4 ,ribs of ,beef l',htellre1 ib4 ,beef la ,mode1 ib4 ,another method1 #ffe ,ox ,tongue1 ib4 ,loin of ,veal with ,stewed ,celery1 ib4 ,white ,sauce1 ib4 ,dress ,fillet of ,veal for ,remove1 #fff ,breasts and ,necks of ,veal1 ib4 ,half ,calf's ,head with ,white ,sauce1 ib4 in ,currie1 ib4 la ,vinaigrette1 #ffg broiled1 ,sauce ,piquante1 ib4 ,large ,veal ,pie1 ib4 ,saddle of ,mutton la ,bretonne1 ib4 ,leg of ,mutton ,basted with ,devil's ,tears1 ib4 the ,housewife's ,method1 ib4 ,shoulder of ,mutton1 ,savoyard's ,method1 #ffh la ,polonaise1 ib4 ,provenale fashion1 ib4 ,saddle of ,lamb1 ,berlin fashion1 ib4 ,leg or ,shoulder of ,lamb with ,peas1 ib4 with ,french ,beans1 ib4 ,boiled ,leg of ,lamb with ,spinach1 #ffi ,neck of ,lamb la ,jardinire1 ib4 ,lamb's ,head ,broiled1 with ,mince ,sauce or ,sauce ,piquante1 ib4 ,loin or ,neck of ,pork la ,bourguinotte1 #fgj ,normandy fashion1 ib4 ,pig's ,cheek1 a ,new ,method1 ib4 ,sucking ,pig1 ib4 ,roast ,turkey1 #fgj ,braised ,turkey1 ib4 ,capons or ,poulardes1 #fga ,fowls with ,mushroom ,sauce1 ib4 ,spring ,vegetables1 ib4 ,braised ,fricassee ,sauce1 ib4 ,roast ,goose1 ib4 ,ducks1 #fgb l',aubergiste 7or ,tavern-keeper's fashion71 ib4 ,simplified ,entres1 ib4 ,,sauces4 ,melted ,butter1 #fgc ,new and ,economical ,lobster ,sauce1 ib4 ,lobster ,sauce la ,crme1 ib4 simplified1 #fgd ,shrimp ,sauce1 ib4 ,anchovy ,sauce1 ib4 ,oyster ,sauce1 ib4 another way1 ib4 ,caper ,sauce1 #fgd ,to chop ,onions1 ,herbs1 c41 ib4 ,to make a ,colouring or ,browning from ,sugar1 #fge ,,economical ,,made ,,dishes4 ,fillet of ,beef1 ib4 ,a new ,steak1 #fgf ,fillet or ,steak la ,matre d',htel1 ib4 ,a new ,mutton or ,lamb ,chop1 ib4 ,veal ,cutlets1 #fgg ,pork ,chops1 ib4 ,pork or ,veal ,chops ,fried1 ib4 ,hashed ,beef1 #fgh ,remains of ,salt ,beef1 ib4 ,ox ,tails en ,currie1 ib4 ,ragout of ,ox ,tails1 #fgi ,ox ,cheeks1 ib4 ,kidneys1 ib4 ,calf's ,head1 #fhj ,brains and ,tongue1 ib4 ,veal ,cutlets1 the ,english ,method1 ib4 ,sweetbreads1 #fha ,calf's ,liver ,stewed1 ,french fashion1 ib4 ,fried1 ib4 ,minced ,veal and ,poached ,eggs1 #fhc ,mutton ,cutlets sauts1 #fhc sauts with ,vegetables1 ib4 ,irish ,method1 ib4 ,broiled1 ib4 ,harricoed1 #fhd ,ragout of ,mutton en currie1 ib4 ,mutton ,currie1 ib4 ,pork ,cutlets sauts1 ib4 aux ,cornichons1 #fhe ,sauce demi ,robert1 ib4 ,hashed ,pork1 ib4 ,pig's ,liver1 ib4 ,pig's ,kidneys1 #fhf ,black ,puddings1 ib4 ,excellent ,sausage ,cakes1 #fhg ,pig's ,feet1 ib4 ,,made ,,dishes ,,from ,,poultry4 ,blanquettes of ,turkey1 ib4 ,boudins of ,turkey1 #fhh ,turban of ,croquettes1 ib4 ,minced and ,grilled ,turkey1 ib4 ,devilled ,turkey1 ib4 ,goose ,hashed1 ib4 ,stewed ,duck and ,peas1 ib4 ,duckling with ,turnips1 #fhi ,fricassee of ,fowl or ,chicken1 ib4 with ,mushroom1 ib4 ,currie of ,fowl1 ,oriental fashion1 ib4 ,broiled ,fowl1 ib4 ,fowl ,sauted in ,oil1 #fij ,fricassee of ,rabbits1 ib4 ,gibelotte of ,rabbits1 ib4 ,currie of ,rabbit1 ib4 ,rabbit ,pies1 #fia ,pigeon ,pies1 ib4 ,pigeons in ,compote1 ib4 ,stewed ,pigeon with ,peas1 ib4 ,,game4 ,pheasants1 ,partridges1 ,grouse1 ,black ,game1 ,woodcocks1 etc41 #fia ,small ,pheasants1 the ,miller's ,fashion1 #fib ,pheasant with ,cabbage1 ib4 ,hashed ,pheasant1 ib4 ,a plain ,salmi of ,pheasants1 ib4 ,grouse1 ,scotch ,fashion1 ib4 ,partridges la ,jardinire1 #fic ,partridges with ,cabbage1 ib4 ,partridges ,sauted with ,mushrooms1 ib4 ,woodcocks1 ,downshire ,fashion1 ib4 la ,chasseur1 ib4 ,hashed ,woodcocks1 ib4 ,snipes la ,minute1 #fid ,plovers with ,english ,raw ,truffles1 ib4 ,wild ,duck1 ib4 ,hashed ,wild ,duck1 ib4 ,widgeons1 ib4 ,teal1 a ,new ,method1 ib4 ,teal la ,sans ,faon1 #fie ,larks la ,minute1 ib4 ,lark ,pie1 ib4 ,jugged ,hare1 ib4 ,another and more simple ,method1 ib4 ,,meat ,,pies ,,and ,,puddings4 ,rump ,steak ,pie1 ib4 ,mutton ,pie1 #fif ,lamb ,pie1 ib4 ,beef ,steak ,pudding1 ib4 ,,second ,,course1 ,,kitchen ,,at ,,home4 ,salad of ,cold ,meat1 #fih ,lobster ,salad1 ib4 ,fish ,salads1 #fii ,potato ,salad1 ib4 ,plain ,salad la ,franaise1 ib4 ,jelly of various kinds of ,fruit1 #gjj ,orange ,jelly1 ib4 ,whipped ,orange ,jelly1 #gja ,lemon ,jelly1 #gja ,currant and ,raspberry ,jelly1 ib4 ,strawberry ,jelly1 ib4 ,,jellies ,,of ,,liqueurs ,,and ,,spirits4 ,maresquino ,jelly1 ib4 ,syrup of ,almond1 ,iced la ,varsovienne1 a substitute for ,blancmange1 #gjb ,pineapple ,cream1 ib4 ,prussian ,cream1 ib4 ,,bohemian ,,jelly ,,creams4 ,strawberry1 ib4 ,apricot ,bohemian ,cream1 ib4 ,french ,custard ,cream1 #gjc ,coffee ,custard ,cream1 ib4 ,coffee ,custard ,cream1 ,white1 ib4 ,chocolate ,custard ,cream1 ib4 ,almond ,custard ,cream1 #gjd ,cabinet ,pudding1 ib4 ,bread ,pudding1 ib4 ,ground ,rice ,pudding1 ib4 ,rice ,pudding1 #gje ,macaroni ,pudding1 ib4 ,gateau of ,rice1 ib4 ,fruit ,puddings1 ib4 ,pastry1 #gjf ,short ,paste for ,fruit ,tarts1 ib4 ,apricot ,tarts1 ib4 ,greengage ,tart1 #gjg ,apple ,tart1 ib4 ,french ,fruit ,tart1 ib4 ,plain ,souffl ,puddings1 #gjh ,souffl ,rice ,pudding1 ib4 ,fruits ,meringued1 ib4 ,snow ,eggs1 #gji ,plum ,pudding1 ib4 ,currant ,pudding1 ib4 ,sweet ,macaroons1 #gaj ,bitter ,macaroons1 or ,ratafias1 ib4 ,mince ,meat1 ib4 ,mince ,pies1 ib4 ,,miscellaneous4 ,description of the ,composition of this ,work1 xi ,soyer's ,new ,mode of ,carving1 xiv ,directions for ,carving1 xv ,soyer's ,tendon ,separator1 xxi ,directions for ,larding1 xxv ,meat1 ,poultry1 c41 xxvi ,fish1 xxii ,vegetables and ,fruit1 ib4 ,how everything should be in ,cooking1 xxx ,braised ,roasted ,turkey1 ,capon1 or ,fowl1 xxvi ,amateur's ,receipts1 ib4 ,bouquet de ,gibier1 or ,sporting ,nosegay1 xxxii ,number of ,stewpans and other ,kitchen ,utensils required1 c41 xxxiv ,economical ,mode of ,making ,coffee1 #gaa ,monster ,bill of ,fare1 #gab ,new ,pagodatique ,entre ,dish1 #gac ,the ,celestial and ,terrestrial ,cream of ,great ,britain1 #gai 99 99 99 99 99 ,,soyer',s ,,sauce4 ,,directions ,,for ,,use4 ,for any kind of ,cold ,meat1 ,game1 and ,poultry4--,use it in moderation1 as it is4 ,for ,mutton1 ,lamb1 ,pork1 and ,steaks4--,when properly broiled and seasoned1 pour one tablespoonful or more1 according to the quantity of meat1 which you turn over in the dish with a fork several times1 then you will have a most exquisite gravy4 ,plain way for ,hot ,made-dishes4--,in any sort of ,hash it is a very great improvement4--,for ,made-dishes or ,entres1 put four tablespoonfuls of ,brown ,sauce1 six of ,broth1 and1 when quite hot1 add four tablespoonfuls of ,soyer's ,sauce2 just boil it1 and pour over your ,entres4 ,for ,general ,purposes4--,put eight tablespoonfuls of water into a stewpan2 when boiling1 add four ditto of the ,sauce1 half an ounce of fresh butter1 mixed with a quarter of an ounce of flour2 stir quick on the fire2 add1 if required1 a little salt2 boil one minute1 and pour over your dish of meat1 game1 or poultry4 ,,soyer',s ,,sauces1 one for ,ladies and one for ,gentlemen4 ,,principal ,,agent--,,messrs4 ,,cross ,,blackwell1 ,,soho ,,square2 ,,and ,,manufactured ,,at #cc1 ,,frith ,,street1 ,,soho4 ,,list ,,of ,m4 ,,soyer',s ,,culinary ,,productions4 ,d,,lassements ,,culinaires3 containing ,la ,fille de l',orage--,le ,rve d'un ,gourmet--,le ,plat ,pagodatique--and ,la ,crme de la ,grande ,bretagne4 ,published by ,,jeffs1 ,burlington ,arcade4 ,price #cs4 ,,the ,,cream ,,of ,,great ,,britain1 in ,french and ,english4 ,published by ,j,e,f,f,ss ,price #as4 #f;d4 ,,kitchen ,,plan ,,of ,,the ,,reform ,,club4 ,lithographed4 ,price #ajs4 ,,soyer',s ,,charitable ,,cookery2 or the ,poor ,man's ,regenerator4 ,price #f;d4 ,captain ,white's ,curry ,paste and ,powders4 ,having used the above for a considerable time1 ,i am quite satisfied that in the preparation of various dishes of ,curry1 none can be employed with better advantage1 and of finer flavour4 ,the several ingredients are so well proportioned1 that ,capt4 ,white's ,curry ,paste and ,powder possess a delicacy of taste not always to be met with in ,india4--,a4 ,s4 ,,sold ,,at #cc1 ,,frith ,,street1 ,,soho ,,square4 ,illustration 99 99 99 99 99 ,,madame ,,soyer4 ,,introduction ,,to ,,her ,,portrait1 ,,and ,,biography4 ,a general1 indeed almost universal1 interest has been evinced for the loss of the late ,madame ,soyer1 by reason of her celebrity as an artist1 whose close adherence to nature procured for her in ,france 7from her pictures which were exhibited in the ,louvre in ,paris7 the famed name of the ,english ,murillo4 ,her paintings evinced a great partiality for the same subject1 and a like boldness of effect and sentiment were introduced in all her compositions1 though never having copied or tried to imitate this celebrated master4#cj ,the amiable character of a life but too short1 induces me to give an engraving from a portrait of herself1 the finished touches of which were put upon the canvas but a few days previous to her lamented decease2 her career was one1 while it lasted1 of great success1 and must1 had it not been so fatally brought to a close1 have resulted in the highest fame2 as it was1 crowned heads of many nations paid homage at the shrine of her talents1 and the cultivated sensibility of the aristocracy of this and other civilized nations has at once appreciated her artistic excellences by the spontaneous expression of admiration upon the examination of her works4 ,i feel1 and am proud in the possession of such an emotion1 most strongly--,i trust not too much so1--upon this sensitive point4 ,such reasons1 together with the fact that ,madame ,soyer being an ,english woman1 are amongst my motives for giving here a short biography of her private and industrious life1 which1 although it appeared in nearly every journal of interest at the period of her unexpected death1 will yet1 ,i am assured1 possess claims upon the sympathy of her countrymen and women4 ,in the fullness of my own individual regard for her memory and of her rare gifts1 and with a view to perpetuate a memorial of her extraordinary genius1 ,i have for some while been adding to my collection1 and at any expense1 all those of her paintings which may come within my reach4 ,the last purchase ,i made was ,no4 #dc in the catalogue1 a ,buy-a-,broom ,girl and ,boy1 from the celebrated ,saltmarsh collection2 this1 and many of her other works are to be met with in the galleries of men of the greatest taste and judgment4 ,,biography4 8,,august #bi4 ,died in ,london1 in her #bith year1 ,emma1 the wife of ,m4 ,soyer1 of the ,reform ,club ,house1 ,pall ,mall4 8,madame ,soyer 7formerly ,emma ,jones7 was born in ,london in #ahac4 ,her father died when she was only four years of age1 and left her to the care of a fond mother1 who sacrificed the prospect of an increasing fortune to devote her time entirely to the education of her child1 who showed great inclination for study4 ,the usual instructions were received with success1 the ,french and ,italian languages soon acquired1 and music became a favorite amusement2 in fact1 it appeared that whatever was undertaken was of easy accomplishment4 8,about the year #ahag1 ,m4 ,simonau1 a ,flemish artist1 pupil of the celebrated ,baron ,gros1 visited ,london1 and brought with him some of his works1 which were purchased by an antiquary1 who advised him to open an academy for drawing and painting1 which he did1 and in a short time gained great celebrity4 ,mrs4 ,jones having heard of the fame of ,m4 ,simonau1 went to him with her little girl1 and wished him to give her lessons2 the extreme youth of the child at first made him hesitate1 but at length he consented1 and when ,emma had been with him about six months1 she showed such decided talent1 that her mother proposed to remunerate him for the loss of all his other pupils if he would give his whole time to her daughter's instruction2 to this1 after some consideration1 he agreed1 and every succeeding year her improvement was so great1 that before the age of twelve she had drawn more than a hundred portraits from life with surprising fidelity4 8,during the same time she advanced wonderfully in music1 under the eminent pianist1 ,ancot1 who1 at that time1 was patronized by her ,royal ,highness the ,duchess of ,kent1 and was a great friend of ,rossini and ,weber--the last of these heard little ,emma play a passage of his #8,der ,freischutz' with so much execution1 that he declared1 in the most flattering terms1 that she would become a brilliant star in the musical world4 ,m4 ,ancot strongly recommended that she should adopt music as a profession2 and1 as her mother feared that drawing would injure her health1 his opinion was for some time adopted4 ,through the following circumstances1 however1 painting was finally chosen instead of music4 ,mrs4 ,jones 7who1 in #ahbj1 had become the wife of ,m4 ,simonau7 having gone to the continent for her health1 young ,emma one day looking out of a window at ,dunkirk1 saw some children blowing bubbles1 and immediately1 with a piece of charcoal1 made a sketch of the group upon the wall3 the execution of this rude drawing evinced so much power1 that it was at once finally decided by her mother and ,m4 ,simonau to adhere to the original intention of making painting her principal study1 and that music should only be cultivated as an accomplishment4 ,a few years after a picture from this sketch was sold at ,liverpool for sixty pounds4 8,at an early age many original paintings and portraits bore ample testimony to the perseverance of the mother1 the care of the master1 and the genius of the young artist4 8,in #ahcf1 ,miss ,emma ,jones was married to ,m4 ,soyer at ,st4 ,george's church1 ,hanover square4 8,in #ahci1 the poor mother died1 happy that her daughter had attained eminence by her talents1 and enjoyed prosperity with the husband of her choice4 ,but1 alas6 the happiness of nearly six years was destroyed in a few hours2 ,madame ,soyer was taken in premature labour1 and died on the same day1 regretted by all who knew her4 ,she was of a most amiable and cheerful disposition1 a kind friend1 excellent and affectionate wife1 too modest to set much value upon her works1 leaving the palette to attend to her household duties4 8,the acuteness of her husband's feelings was painfully increased by his unfortunate absence1 being at ,brussels at the time with the suite of the ,duke of ,saxe ,cobourg-,gotha1 who had seen ,m4 ,soyer in his culinary department at the ,reform ,club1 and having greatly admired several of ,madame ,soyer's pictures1 did her the honour to subscribe for a print from her picture of the #8,young ,israelites1' which has since been dedicated1 by permission1 to his ,serene ,highness40#ca 8,the death of this lady has been a source of great regret to all the lovers and encouragers of art4 ,cut off at a moment when her reputation was about to make her fortune1 and when1 in spite of all obstacles1 her merits were become known to her countrymen1 it is a sad reflection that she can no longer enjoy the encomiums she so justly deserves1 nor share in those rewards which were about to be conferred on her4 ,besides an immense variety of drawings1 sketches1 and studies1 she had painted upwards of #djj pictures1 some of them of very high merit1 and some of them which1 when exhibited in the ,louvre1 obtained the highest meed of praise4 ,no female artist has exceeded this lady as a colorist1 and very few artists of the rougher sex have produced portraits so full of character1 spirit1 and vigour1 and that boldness and breadth of light and shadow which constitutes one of the highest triumphs of art4 ,she was exceedingly clever in recognizing the character of those who sat to her1 so that her portraits convey the mind as well as the features of the sitters1 their thoughts and sentiments4 ,her group1 already mentioned1 depicting ,two ,boys selling ,lemons1 has been recently engraved by ,gerard of ,paris1 in mezzotint1 and is a fine illustration of the talents of the deceased4 ,it partakes of the style of ,murillo2 but1 though in his manner1 it has not the subserviency of imitation1 nor the stiffness of copy4 ,there are a few of ,madame ,soyer's paintings at the ,reform ,club-house1 which will well repay a visit from those who have a taste for genuine merit and real nature40--,times4 ,the three following letters are selected from a numerous correspondence1 as exhibiting at once sympathy for her loss1 and admiration for her talents4 8,gotha1 le #d ,janvier1 #ahdc4 ,a ,,monsieur ,,alexis ,,soyer4 8,,monsieur1 8,je vous suis trs oblig du dessin original fait du feue ,madame votre pouse1 ainsi que des gravures d'aprs le tableau des jeunes ,israelites1 que vous avez bien voulu m'envoyer4 8,c'est avec beaucoup d'intrt que j'adjoindrai ma collection de dessins les produits d'un talent aussi distingu que celui de feue ,madame ,soyer4 8,en vous disant mes remercmens et en souhaitant que le temps adoucit votre grande et juste douleur sur sa perte prmature1 je vous assure encore de toute mon estime4 8,,ernest ,,duc ,,de ,,saxe-,,gotha40 8,cambridge ,house1 le #ba ,mai1 #ahdf4 8,,monsieur1 8,je suis charg de la part de ,s4 ,a4 ,r4 ,monseigneur le ,duc de ,cambridge de vous remercier pour l'envoi des trois tableaux1 peints par feue ,madame votre pouse1 qui ont t dment admirs et apprcis1 non seulement par ,s4 ,a4 ,r41 le ,duc1 mais aussi par ,madame la ,duchesse1 ainsi que par ceux qu'il a t donn de les voir4 8,j'ai l'honneur d'tre1 ,monsieur1 8,votre trs humble et obissant serviteur1 8,,le ,,baron ,,de ,,knesebeck40 8,stafford ,house1 ,vendredi4 8,la ,duchesse de ,sutherland prsente ses compliments ,m4 ,soyer1 et accepte avec plaisir la ddicace de la gravure#cb d'aprs le tableau peint par feue ,madame ,soyer4 8,elle a appris avec bien du regret la perte immense qu'il a faite40 ,,memorial ,,to ,,the ,,late ,,madame ,,soyer1 ,,the ,,celebrated ,,artist4 8,the inauguration of a splendid monument1 erected to the memory of ,madame ,soyer1 whose name is so intimately connected with the genius of art1 took place on ,sunday1 before a numerous and distinguished party1 at ,kensal ,green ,cemetery4 ,the design1 which is quite new1 is by ,m4 ,soyer1 her husband1 and reflects the greatest credit upon that gentleman1 who is so well known from his position at the ,reform ,club4 ,it consists of a pedestal1 about twelve feet in height1 surmounted by a colossal figure of ,faith1 with her right hand pointing towards heaven1 and the left supporting a golden cross4 ,at her feet1 lightly floating upon clouds1 are two cherubims1 the one holding a crown over the head1 and the other presenting a palm to a beautiful medallion of the deceased2 the latter executed in white marble1 and surrounded by the emblem of eternity4 ,a palette and brushes1 embellished with a wreath of unfading laurels1 is gracefully placed beneath the medallion4 ,m4 ,puyenbroaek1 of ,brussels1 one of the principal sculptors to his ,majesty the ,king of the ,belgians1 has added to his fame by this new example of his talent4 ,although the figures of the monument are larger than life1 so light and elegant is their construction1 that the observer might almost fancy they were leaving this terrestrial sphere1 while the cherubims1 poised upon the ascending clouds1 convey such an idea of buoyancy1 that one is led to believe that the heavy and solid stone 7like the pure and eternal spirit of her who sleeps below7 had taken its departure from earth1 and was following that shade whose memory it was erected to perpetuate4 ,we are informed that the palette and brushes1 with the laurel and her initials1 were sketched by the lamented artist the morning previous to her death1 she being then in perfect health2 while the medallion is from her portrait by ,m4 ,simonau1 her father-in-law1 and only master4 8,amongst the parties present at the inauguration we perceived the fair ,cerito1 bestowing upon the shrine of her sister artist a wreath funraire1 made from a crown placed upon her head in ,la ,scala1 at ,milan1 before several thousands of her country people4 ,such feeling impressed all with the highest respect for that fairy child of ,terpsichore1 and deserves a distinguished place in the history of art4 ,the wreath1 together with the palette of the artist1 will be placed in a glass case1 and fixed at the back of the pedestal4 ,the inscription upon the pedestal will be simply the words #8,to ,her1' without any addition whatever40--,morning ,post1 #ahdd4 ,,extracts ,,from ,,the ,,press4 8,l',angleterre sera venge par une femme de l'chec dont ,messieurs ,foggo sont tombs les victimes4 ,madame ,soyer de ,londres nous a envoy deux morceaux exquis2 si nous pouvions disposer d'une couronne au plus digne1 c'est assurment elle que nous rendrions cet hommage2 ne pouvant pas prsenter de lauriers1 donnons lui la premire place dans nos colonnes3 pour la correction du dessin1 la vigueur1 le modle et la puret du coloris1 ce sont l les qualits qui seraient envies par les plus habiles de nos matres4 ,mais ce que nous admirons par-dessus tout1 dans son sens le plus vrai1 est la touche delicate1 la douceur du coloris1 toujours plein de souplesse et de navet40--,la ,revue des ,deux ,mondes4 8,une ,glaneuse1 par ,madame ,soyer1 de ,londres1 a pass inaperu4 ,les critiques et le public se sont bien gards d'en parler1 parce que ce tableau1 quoique renfermant de trs grandes qualits1 ne plat pas au premier abord4 ,nous ne connaissons point ,madame ,soyer2 nous ne pourrions mme dire si ce nom est un pseudonyme1 ou s'il est vritablement celui de cette artiste4 ,ce qu'il y a de singulier1 c'est que jamais aucune femme n'a peint avec autant de verve1 de chaleur et d'entrain4 ,madame ,soyer 7en supposant toujours que ,madame ,soyer soit une femme7 est aux autres peintres ce que ,madame ,george ,sand est aux littrateurs4 ,nous verrons plus tard si cette femme-peintre se soutiendra1 et si ses productions prochaines vaudront celles de cette anne40--,la ,capitole1 8,the appearance of a very beautiful engraving of the picture of #8,the ,jew ,lemon-sellers' reminds us of the loss which art has sustained in the death of ,madame ,soyer4 ,this gifted lady1 better known1 perhaps1 as ,miss ,emma ,jones1 has been snatched away in the midst of a career1 the opening success of which fully justified the most flattering anticipations of her numerous friends4 ,some of ,madame ,soyer's pictures exhibited here were the subjects of very general admiration1 and such of our readers as visited the last exhibition at ,paris 7where ,madame ,soyer was even more popular than in ,england7 will recall with pleasure her picture1 in the style of ,murillo1 of #8,the ,two ,israelites1' which received so much praise from the ,french critics4 ,the devotion of ,madame ,soyer to the art which she so much adorned by her talents is illustrated as much in the number as in the excellence of her works1 which form the basis of a lasting and honorable fame4 ,although but twenty-nine years of age when she died1 she had already painted no less than #djc pictures4 ,many of them are in the possession of the most distinguished collectors in this country40--,morning ,chronicle4 ,,kitchen ,,of ,,the ,,reform ,,club4 8,we copy the following1 by the ,vicountess de ,malleville1 from the last number of the ,courrier de l',europe4 ,without subscribing to the justice of all the writer's remarks1 we think1 as the opinion of an intelligent foreigner1 that the article will be read with some interest4 8#8,we now quit the upper regions and follow the secretary of the club1 and the politest and most obliging cicerone in the world4 ,theatrically speaking1 we have as yet only seen the stage and its sumptuous decorations from the boxes and pit2 we now go behind the scenes1 among the scene-shifters and the machinists4 ,but unlike in a theatre1 we see no naked walls behind the scenes--no tattered draperies--no floors strewed with sawdust4 ,this fine apartment is the kitchen--spacious as a ball-room1 kept in the finest order1 and white as a young bride4 ,all-powerful steam1 the noise of which salutes your ear as you enter1 here performs a variety of offices3 it diffuses a uniform heat to large rows of dishes1 warms the metal plates1 upon which are disposed the dishes that have been called for1 and that are in waiting to be sent above2 it turns the spits1 draws the water1 carries up the coal1 and moves the plate like an intelligent and indefatigable servant4 ,stay awhile before this octagonal apparatus1 which occupies the centre of the place4 ,around you the water boils and the stewpans bubble1 and a little further on is a moveable furnace1 before which pieces of meat are converted into savoury rtis--here are sauces and gravies1 stews1 broths1 soups1 c42 in the distance are ,dutch ovens1 marble mortars1 lighted stoves1 iced plates of metal for fish1 and various compartments for vegetables1 fruits1 roots1 and spices4 ,after this inadequate1 though prodigious nomenclature1 the reader may perhaps picture to himself a state of general confusion1 a disordered assemblage1 resembling that of a heap of oyster-shells4 ,if so1 he is mistaken4 ,for1 in fact1 you see very little1 or scarcely anything1 of all the objects above described2 the order of their arrangement is so perfect1 their distribution as a whole1 and in their relative bearings to one another1 all are so intelligently considered1 that you require the aid of a guide to direct you in exploring them1 and a good deal of time to classify in your mind all your discoveries4 8#8,the man who devised the plan of this magnificent kitchen1 over which he rules and governs without question or dispute1 the artiste who directs by his gestures his subalterns tricked out in white1 and whose eye takes in at a glance the most difficult combinations in the culinary art--in a word1 the chef by whom every gourmet admitted within the precincts of the ,reform ,club swears1 is ,m4 ,soyer1 of whom it may justly be said that he is not more distinguished as a professor of the science of the ,vatels and ,caremes1 than as a well-behaved and modest man4 ,allow him1 therefore1 to give you the history of his discoveries and improvements2 let him conduct you into the smallest recesses of his establishment1 the cleanliness of which would shame many a drawing-room2 and listen to him1 also1 as he informs you that those precious pictures which crowd his own parlour are from the pencil of a wife who has recently been taken from him by a premature death4 ,of this you might almost doubt till he again affirms it1 for1 judging from the poetry of the composition1 and the vigour of the colouring and the design1 you might swear that these pictures were the work of ,murillo when he was young4 8#8,let all strangers who come to ,london for business1 or pleasure1 or curiosity1 or for whatever cause1 not fail to visit the ,reform ,club4 ,in an age of utilitarianism1 and of the search for the comfortable1 like ours1 there is more to be learned here than in the ruins of the ,coliseum1 of the ,parthenon1 or of ,memphis4'0--,chambers's ,journal4 8,workhouse ,cookery4--,the disclosures in the ,andover ,union have thrown quite a new light on the science of cookery1 which not even the inspiration of a ,soyer could have hit upon4 ,that ingenious chef de cuisine has blended together pastry and politics2 with considerable skill he has invented a ,crme d',angleterre1 consisting of charms borrowed from the female aristocracy2 but those ingredients1 imaginary and unsubstantial as they are1 must be considered as solids when compared with the materials used for constituting the dishes served up to the paupers in the ,andover ,union4 ,butter1 according to the new poor law cookery1 is made from the skimmings of grease pots1 and parochial tea is made from boiling old leaves which have already had their strength drawn out of them4 8,a new cookery book1 edited by ,m',dougal1 the master of the ,andover ,union1 is evidently a desideratum in culinary literature1 which even ,soyer's universal genius has hitherto left unsupplied40--,punch4 99 99 99 99 99 ,,the ,,gastronomic ,,regenerator4 ,,opinions ,,of ,,the ,,press4 ,,the ,,times4 ,the ,gastronomic ,regenerator4--,the ,modern ,cook4--8,any body can dine10 says the clever and profound author of the #8,original1' 8but very few know how to dine so as to ensure the greatest quantity of health and enjoyment40 ,the pith and truth of this remark are unquestionable2 and1 indeed1 we know nothing more painful than that utter disregard of the very first principles of gastronomic science evinced by so many unprincipled and reckless individuals of the present day1 who eat as though the sole object of eating were to sustain life4 ,not that they take the best means for accomplishing even that ignoble end4 ,the rules1 whose observance renders eating a luxury and an art1 also conduce in the highest degree to health4 ,sacrifices to ,ceres and ,bacchus1 in the very act of the offering1 should have a sweet fragrance in the nostrils of ,hygeia4 ,who shall affix a boundary to the possible progress of an art8 ,let the vulgar do so1 who1 struck by apparent perfection1 conclude at once that the force of genius 8can no further go40 ,we assert fearlessly that the limits of human creation and improvement are yet unknown4 ,least of all are they to be defined with reference to that great art which has been styled 8the standard and gauge of human civilization10 and which ,montaigne1 with less respect1 denominated the science de la gueule4 ,sceptics were they who1 revelling at the table of ,louis ,,xiv in the sauces of a ,bechamel1 or lingering at the board of the great ,cond over the chefs d'uvre of a ,vatel--that illustrious martyr to a point of culinary honour6--or inhaling gently and delicately1 and degustating slowly1 and with marvellous discrimination1 the exquisite and quintessential results of the vigils of an ,ude1 who refused1 in their turns1 to believe that the science professed by these great men could be capable of improvement1 or was susceptible of higher elevation4 ,alas6 have we not lived to vote the resources of all perruque and rococo1 and to behold the precious laurels that wreathed the temples of the culinary demigods of the #ahth century1 transferred by acclamation in the #aith to the mighty brows of a ,carme and a ,beauvilliers1 a ,soyer and a ,francatelli--great names every one--poetizers of the spit1 philosophers of the larder1 sublime fire-worshippers1 high priests of a kitchen fuller than ,druidical groves of deep and sacred mysteries8 ,the two bulky and important volumes before us are characteristic of the distinguished artists to whom we own them4 ,written1 the one by a ,frenchman1 the other by an ,englishman 7for ,mr4 ,francatelli1 in spite of his name1 boasts of an ,anglican origin71 they differ greatly in form1 although in substance1 as far as the uninitiated may judge1 they are equally excellent4 ,the ,modern ,cook enters upon his task in a grave and business-like fashion1 never tempted into digression1 never moved into metaphor1 ever keeping in view his main object1 which1 we an proud to say1 is eminently patriotic1 for he seeks to elevate the character and position of the ,english ,cook1 and to produce a work creditable to the gastronomic knowledge of the nation4 8,the ,gastronomic ,regenerator0 is a different personage4 ,he can afford to garnish his prose with the flowers of fancy1 as his material dishes are crowned with croustades and atelettes2 he handles with equal ability the quill of ,pegasus and the larding-needle1 and records with the former the achievements of the latter1 in a strain of enthusiasm and heroic sensibility that are not to be surpassed even in the odes of a poet laureate4 ,we confess at the outset that there is much to marvel at in the recondite pages of the ,regenerator1 but there is nothing to admire more than his matchless modesty1 his courteous urbanity1 his devotion to the fair sex1 and his occasional touching and highly imaginative digressions4 8,why do you not write and publish a ,cookery-book8 was a question continually put to me4 ,for a considerable time this scientific word caused a thrill of horror to pervade my frame1 and brought back to my mind that one day1 being in a most superb library in the midst of a splendid baronial hall1 by chance ,i met with one of ,milton's allegorical works1 the profound ideas of ,locke1 the several chefs d'uvre of one of the noblest champions of literature1 ,shakspeare2 when all at once my attention was attracted by the nineteenth edition of a voluminous work3 such an immense success of publication caused me to say1 #8,oh6 you celebrated man1 posterity counts every hour of fame upon your regretted ashes6' ,opening this work with intense curiosity1 to my great disappointment what did ,i see1--a receipt for ,ox-tail ,soup6 ,the terrifying effect produced upon me by this succulent volume made me determine that my few ideas1 whether culinary or domestic1 should never encumber a sanctuary which should be entirely devoted to works worthy of a place in the ,temple of the ,muses40 ,why1 then1 great artist1 transgress this noble resolution8 ,why commit a desecration which1 indeed1 is no desecration1 save to your own pre-eminent and too fastidious judgment8 ,ah1 shall we confess it8 ,it is the old story1 familiar to the playgoing public1 and to the printers of playbills4 8,the particular desire of several persons of distinction10 and especially of the ladies1 to whose appeals ,m4 ,soyer ,informs us he could never turn a deaf ear1 has dragged the sage from his retirement1 and compelled him to do violence to a settled conviction and a holy purpose4 ,some idea of the sacrifice which ,m4 ,soyer was called upon to make by the entreaties of the ladies and the distinguished individuals adverted to1 may be gathered from the history of the hero during the composition of his work4 ,for ten months he laboured at the pyramid which the remotest posterity shall applaud2 and during the whole of that period he was intent upon providing the countless meals which a living generation have already approved and fully digested4 ,talk of the labours of a ,prime ,minister or ,lord ,chancellor6 ,sir ,r4 ,peel was not an idle man4 ,lord ,brougham is a tolerably busy one4 ,could either1 we ask1 in the short space of ten months--ten 8little months0--have written #8,the ,gastronomic ,regenerator1' and furnished #be1jjj dinners1 #ch banquets of importance1 comprising above #gj1jjj dishes1 besides providing daily for #fj servants1 and receiving the visits of #ae1jjj strangers1 all too eager to inspect the renowned altar of a great ,apician temple8 ,all this did ,m4 ,soyer1 and we back him for industry against even the indefatigable ,brougham4 ,that more than one of the #ch banquets were of the highest moment1 and must at the time have engrossed the mind of their accomplished author1 to the serious derangement of his literary avocations1 admits of no question the moment we peruse one bill of fare which ,m4 ,soyer places before our dazzled and admiring eyes4 ,a memorable dinner was given at the ,reform ,club1 upon the #ith day of ,may of the present year1 to a select party of ten highly-gifted connoisseurs2 none of your gobble-and-gulp people1 who1 in their melancholy ignorance1 swallow a potage la ,comte de ,paris1 or a rissolette la ,pompadour1 with the same frightful nonchalance as a sailor will devour his pea-soup1 or a rustic bolt his bacon2 but creatures of ethereal natures1 devotees of what the painters call 8high art20 men who feed their bodies only to give elasticity and vigour to their souls4 ,the ,diner ,lucullusian la ,sampayo was ordered with a magnificent contempt of expense4 ,no money was to be spared in obtaining the most novel1 luxurious1 and rare compounds that ingenuity could discover or gold procure4 ,stimulated by the anxious and repeated visits of a noble-spirited1 and judicious guide1 a ,grove and a ,jay1 a ,townsend and a ,morel1 a ,slater and a ,solomon1 surpassed themselves in the quality of the viands they purveyed4 ,one dish1 the 8,buisson d',ecrvisses ,pagodatique au vin de ,champagne la ,sampayo0 cost something more than seven guineas--a trifle6 ,two large bottles of ,perigord truffles1 value four guineas1 were stewed with the crvisses in champagne4 ,we have no heart to proceed1 for 8the author regrets that1 in fulfilment of an agreement between him and ,m4 ,sampayo1 he is restricted from giving the receipt of crawfish la ,sampayo40 ,why was the dish mentioned at all1 if the world is still to be deprived of the receipt8 ,the loss is a national one4 ,doubtless it would have been very popular at the small clubs1 and in great request with gentlemen of limited incomes6 ,but to return to the incomparable dinner4 ,there were dotrelles aux feuilles de vignes1 and there was miroton de homard aux ufs de pluvier1 and there were many other dishes1 too1 enough as you would think to crown the happiness of a cook1 and to satisfy the ambition of the proudest caterer in ,christendom4 ,you know not cooks4 ,at page #fjh of #8,the ,regenerator1' the soft sigh of a ,soyer falls painfully upon the reader's ear2 and no wonder6 ,a brilliant thought--one of those superb inspirations1 the property of great minds--had occurred to our author during the procreation of this matchless banquet4 ,mentioned by him to the mysterious and too exclusive ,sampayo and his friends1 they caught with joy the idea4 ,two dozen of ortolans and twelve of the largest and finest truffles were to be procured1 and in each of the latter a hole was to be dug1 wherein one of the unctuous and semi-transparent little volatiles was to be buried4 ,yes1 the delicate native of ,provence gloriously interred in the choicest production of ,perigord2 then must a piece of calf or lamb's caul 7exquisite minuteness of description67 cover the aperture and shelter the imprisoned bird2 then was there to be braising in a gravy of fowls and ,lachrym ,christi1 poached forcemeat upon the dish1 the truffles in pyramid4 ,upon that1 a pure with the truffle that bad been dug out of the graves1 and a garniture of roasted ortolans4 ,stupendous thought6 we have read of superior minds overcoming obstacles long deemed insurmountable1 and have gathered from the perusal strength for the difficult struggle of life4 ,such strength find we here4 8,an ortolan10 said ,alexis ,soyer1 pondering on the difficult and self-appointed task1 8an ortolan can hardly be truffled1 but ,i will undertake that a truffle shall be ortolaned60 ,he might have added1 8#8,tis not in mortals to command success2 we'll do more1 ,sampayo1 we'll deserve it20 for great as the ,regenerator's conception was1 it was not destined to be realized4 ,the elements were unpropitious1 and the ortolans did not arrive in time from ,paris1 whence they had been ordered4 ,this1 however1 was the only failure4 ,everything else was to the turn1 the minute4 ,at seven o'clock the ,severn salmon arrived alive1 and by express from ,gloucester4 ,ten minutes later it smoked upon the board4 ,happy ,sampayo6--happier guests6--immortal ,soyer6 ,we turn to the pictorial portion of this notable book4 ,after the agreeable portrait of the author1 which faces the title-page1 the first of the woodcuts that attracts attention is 8,the ,table of the ,wealthy10 with the motto1 8,rien ne dispose mieux l'esprit humain des transactions amicales qu'un dner bien conu et artistement prpar40 ,a great maxim of diplomacy6 ,how many treaties of peace and commerce have owed their conclusion to the mollifying effects of a series of good dinners6 ,what numerous misunderstandings have been arranged and thorny points happily settled1 less by the wisdom of the ambassador than by the ability of the ambassador's cook6 ,on a judiciously-compounded sauce1 or a rti cuit point1 or the seasoning of a salmi1 or the twirl of a casserole1 may depend the fate of a crowned head1--the marriage of a prince1--the weal or woe of a nation4 ,is cookery1 then1 no art8 ,truly is it--the highest1 the noblest6 ,a second plate1 8,my ,table at ,home10 represents ,m4 ,soyer1 in his foyers1 presiding over a select party assembled round his hospitable and well-furnished board4 ,behold again the unrivalled gallantry of the country1 and the individual finding a vent in a poetic and touching smile4 8,a gastronomical runion1 without ladies10 says the chief cook of the ,reform ,club10 is a parterre without flowers1 the ocean without waves1 a fleet without sails40 ,talking of fleets1 let us pass on at once to the ,turkey la ,nelson1 which deceased but much honoured bird is placed with its tail in the prow of a ,roman galley1 duly provided with anchor1 sail1 and all fitting appurtenances1 and surmounted by fictitious ducklings1 manufactured1 as we are informed1 but should never have divined1 of the legs of fowls4 ,further on we have the ,gateau ,britannique l#8,amiral1 a comely corvette of cake1 coppered with chocolate1 displaying wafer sails and sugar rigging1 tossing upon waves of gele la ,bacchante1--her canvas swelling to a favouring breeze1--her sides dripping with wine and marmalade1--her interior1 even to the hatchways1 filled with such a freight as none but ,soyer could provide1 and perfect gourmets thoroughly appreciate4 ,it is whispered that upon this gallant ship ,commodore ,napier did fearful execution in the presence of his quondam foe and present friend1 ,ibrahim ,pacha1 when that illustrious individual dined with the ,commodore at his club4 ,assaulting the craft with the fierce impetuosity for which the hero of ,acre is so renowned1 and thrusting his boarding-pike--his spoon we would say--deep into the hold of the luscious craft1 he destroyed in an instant ,soyer's labour of a day4 ,timbers were stove in or out1--sails came down by the run1--masts went by the board1--and all was wreck1 where a second before all had been symmetry and perfection4 ,nothing that relates to the kitchen or the table has been neglected or overlooked by the ,regenerator4 ,we have plans and drawings of kitchens of every description1 from the matchless establishments of the ,reform ,club1 with its ice drawers1 slate wells1 steam closets1 bains marie1 and fifty other modern refinements1 to the unpretending cooking-places of the cottage or the bachelor4 ,but perhaps the section of the book to be chiefly prized by the general reader and indifferent gastronome1 is the short one relating to carving4 ,good carvers are almost as rare as good tenor singers4 ,the proper dissection of flesh and fowl is a matter of high importance1 rarely excelled in1 but should be always studied4 ,it is an accomplishment almost as indispensable as reading and writing1 and quite as graceful4 8,if you should1 unhappily10 says ,launcelot ,sturgeon1 in his ,essays1 ,moral1 ,philosophical1 and ,stomachic1 8be forced to carve at table1 neither labour at the joint till you put yourself in a heat1 nor make such a desperate effort to dissect it as may put your neighbours in fear of their lives2 however1 if an accident should happen1 make no excuses1 for they are only an acknowledgment of awkwardness4 ,we remember to have seen a man of high fashion deposit a turkey in this way in the lap of a lady1 but with admirable composure1 and without offering the slightest apology1 he finished a story which he was telling at the same time1 and then quietly turning to her1 merely said1 #8,madam1 ,i'll thank you for that turkey4'0 ,to those who may not possess similar coolness1 and the same stoical indifference to the fate of ladies' dresses and the results of ladies' indignation1 ,m4 ,soyer's improvements in carving are valuable indeed4 8,nature1 says ,i to myself1 compels us to dine more or less once a day2 each of those days you are1 honorable reader1 subject to meet en tte--tte with a fowl1 poularde1 duck1 pheasant1 or other volatile species2 is it not bad enough to have sacrificed the lives of those amimaus bienfaisans to satisfy our indefatigable appetites1 without pulling and tearing to atoms the remains of our benefactors8 it is high time for the credit of humanity and the comfort of quiet families1 to put an end to the massacre of those innocents40 ,incomparable benevolence6 ,tenderest commiseration6 ,perfect humanity6 8,we will be sacrificers1 not butchers1 ,caius ,cassius40 ,the philanthropic progress of the century has reached the kitchen1 and animal love is most intense in the vicinity of the stockpot4 ,what would the kitchen of the ,reform ,club be without humanity and the liberal sentiments8 ,no more will barbarous cooks be haunted by horrid visons of the night6 ,incipient porkers shall no longer pine away their sweetness1 and strive to toughen their crackling in anticipation of a final flagellation4 ,eels shall no longer be required to give up their skins before their ghosts1 and some humaner process than a surfeit of food1 a deprivation of drink1 and a gradual roasting near a scorching fire1 will1 let us hope1 be discovered1 to give to the livers of ducks that glorious expansion and pinguid richness so much appreciated by the epicure4 ,we will not despair of witnessing1 under the dominion of ,m4 ,soyer1 the introduction and use of some instrument analogous to the guillotine1 which by a stroke shall do its deadly necessary work3 nay1 might not advances lately made in ,mesmerism be turned to good account in procuring painless death to those whom the feeling ,soyer so beautifully calls our 8benefactors80 ,a goose1 in a state of coma1 would be uncognizant of the penknife that divides its jugular2 calves and sheep properly subjected to the action of the magnetic fluid would pass from life into the larder without a struggle or a groan4 ,but to carving6 ,for joints1 our author gives most lucid directions1 which1 if properly studied1 cannot fail to convert the merest tyro into an admirable carver4 ,for game and poultry he has done more4 ,he has invented an instrument1 to be had at ,bramah's1 in ,piccadilly1 and with which printed directions are given1 by the aid of which the joints of birds are severed without the smallest detriment to their good looks4 8,formerly10 he says1 8nothing was more difficult to carve than wild fowl1 the continual motion 7when alive7 of the wings and legs making the sinews almost as tough as wires1 puzzling the best of carvers to separate them2 my new method has quite abolished such a domestic tribulation40 ,for which1 as well as for the many other benefits conferred by him upon the human race and the brute creation1 we beg to reiterate our humble hearty thanks to the talented author of #8,the ,gastronomic ,regenerator4' ,,the ,,morning ,,chronicle4 ,alexis ,soyer1 the ,gastronomic ,regenerator4--,everybody who knows him1 everybody who has sat before his dishes1 everybody interested in the promotion of the ,reform cause1 or who likes to have a good dinner at home1 has long since said in his heart 8,why does not ,soyer write a book about cookery80 ,when ,reform was flagging1 when ,peel had it all his own way1 before a country party was thought of1 or a revolt seemed possible1 when the idea of the ,whigs coming in was hopeless1 and the party therefore needed consolation1 what did ,soyer do8 ,at that moment of general depression ,alexis ,soyer invented cutlets la rforme4 ,he didn't despair1 he knew the avenir that was before the party4 ,he rallied them round the invigorating table1 from which they rose cheered and courageous2 flushed with victuals1 their attack upon the enemy was irresistible 7as under such circumstances the charge of ,britons always is71 and ,downing-street may be said to be the dessert of the dinners in ,pall-mall4 ,he is one of the greatest politicians and pacificators in the world4 ,if they had him in ,conciliation-hall1 even there they would leave off quarrelling4 ,look at his influence upon the diplomacy of our country6 ,in this very day's paper appears an account of a dinner at that very ,reform ,club which ,soyer loves1 and which has stood as sponsor to the great cutlets which he invented--of a dinner at which ,lord ,palmerston and ,ibrahim ,pacha had their hands in the same dish of pilaff1 and the maker of that dish was ,alexis ,soyer4 ,to such a noble and magnanimous spirit as ,soyer's evidently is1 such a meeting will cause pride and thankfulness indeed4 ,it is a happy omen4 ,they have eaten salt together1 and the peace of the world is assured4 ,how it was that ,gibbon came to write the #8,decline and ,fall2' under what particular circumstances ,newton conceived the theory of gravitation2 how ,scott invented his works1 c41 are historic anecdotes with which all persons interested in literature are familiar4 ,it is always pleasant to know how and where a great thought came into the brain of a great man1 and so it is agreeable to know how this cookery book1 which all the world longed for1 was suggested to ,soyer4 7,see the ,preface47 ,surely this preface is one of the most remarkable documents that ever ushered any book into the world4 ,soyer has made it a rule never to refuse anything in his power to the ladies 7the rogue76--and1 amongst other favours1 they asked him for a cookery-book4 ,the request caused him 8a thrill of horror20 but being in a library in the midst of a hall1 where he met with one of ,milton's allegorical works1 ,locke's profound ideas1 and several chefs d'uvre of that noble champion of literature1 ,shakspeare1 what should his eye turn to but a cookery-book closeted in such company6 8,the terrifying effect of that succulent volume0 made him determine that he never would write a book of the culinary sort4 ,what was the consequence8 ,the very determination not to write1 forced him into 8a thousand gastronomic reflections40 ,write he must1 and it was sheer modesty that generated the ,regenerator4 ,mark the pleasantry upon the word 8lost10 the last word in the preface1 and fancy ,soyer lost in ,paradise4 ,tempter6 if you had been in any such place1 to what could you not have persuaded the first gourmand6 ,in fine1 ,soyer determined to write this book1 because he justly 8considered that the pleasures of the table are an every-day enjoyment1 which reflects good and evil on all classes40 ,and when we remember that he has written the work in ten months1 during which he has also supplied #be1jjj dinners to the gentlemen of the ,reform ,club1 and #ch dinners of importance1 comprising #gj1jjj dishes2 that he had to provide daily for #fj servants1 and to do the honours of the club to #ae1jjj visitors1 one may fancy what genius and perseverance can accomplish4 ,he says he is 8entirely satisfied with the composition1 distribution1 and arrangement of the volume40 ,exegit monumentum in fact4 ,he has been and done it4 ,he gives you his signature1 his portrait en buste1 and another full length1 in which he is represented in his parlour at home 7where1 in spite of his avocations1 he has leisure to receive his friends and consume a most prodigious quantity of victuals71 surrounded by a select society of private friends1 dispensing to them some of the luxuries which he describes in his #gjj pages4 ,after a few prefatory observations about carving1 for which he has invented a new and apparently successful1 though unintelligible method--about larding1 which he recommends to the ,english 8middle classes0--the seasons of fish and game1 c4--the utensils for the kitchen--,soyer plunges into sauces at once1 as the great test of culinary civilization4 ,the key-sauces are the ,white ,sauce1 ,no4 #g1 and the ,brown ,sauce1 ,no4 #a4 ,they are the principia of the science--they are the sauces which ,soyer daily and principally uses4 ,if the reader suspects that we are going to transcribe the formula for the preparation of these sauces1 he is disappointed4 ,no2 let those who want the sauce buy the book1 and enjoy both4 ,from sauces we go to 8,potages or ,soups0 7and what are these1 in fact1 but diluted and agreeable sauce871 commencing with the clear light broth1 or ,,first ,,stock of soup1 and proceeding to a hundred delicious varieties--the ,louis ,philippe1 the ,jerusalem1 the ,marcus-,hill1 the ,princess ,royal1 c4 ,nothing can be more delicate or worthy of a young princess than this latter little soup2 whereas the 8potage la comtesse10 beginning with 8cut half a pound of lean ham with an onion10 is of a much stronger character4 ,all these soups are flavoured with appropriate observations1 as1 for instance--8,in fact it is much better for all thick soups to be too thin than too thick40 ,louis ,philippe soup1 he says1 should contain 8,brussels sprouts1 boiled very green40 ,here is sorely some wicked satire here4 ,from soup we come to fish1 as in the order of nature2 thence to the hors-d'uvre and removes1 to the flancs1 the entres1 the roasts1 the vegetables1 the sweets1 or the entremets1 and the second-course removes4 ,as the critic reads from page to page his task becomes absolutely painful1 so delicious is the style1 so 8succulent0 are the descriptions1 and so provoking the hunger which they inspire4 ,every now and then you get anecdotes1 historical and topographical allusions1 c4 7,see p4 #dgb47 ,how finely it is written6 8,will your excellency call to-morrow morning80 ,talleyrand's friend says nothing1 but you see his rank at once1 and when his excellency is gone1 the ,prince of ,benevent rings the bell and orders--some of his favorite dishes4 ,there is an account in the volume of crawfish aux truffes la ,sampayo1 which makes one almost frantic with hunger4 ,and what will the reader say to this dish1 which is the invention1 not of ,soyer the cook1 but of ,soyer the poet3--8,the ,celestial and ,terrestrial ,cream of ,great ,britain40 7,see p4 #gaj47 ,if this dish was provided for his ,highness ,ibrahim ,pacha last night1 no ,eastern prince since the days of the ,barmecide was ever so entertained4 ,ardebit ,alexim4 ,his ,highness will be bribing away this ,gascon genius at any price to ,cairo4 ,he will become---- ,pacha1 and the cause of ,reform will begin to droop4 ,besides poetry1 there are pictures in this incomparable volume4 ,the dindonneau la ,nelson 7of which the croustade is the bow of a ship1 in compliment to the hero of ,aboukir7 is a picture worthy of ,turner4 ,the engraving of ,soyer's own parlour1 where a pretty maid is in waiting 7and an exceedingly pretty girl1 by the way1 is seated by the great artist7 is an enticing interior1 in which any man would like to let his portrait appear4 ,the picture of 8,salade de ,grouse la ,soyer0 is a capital portrait1 and will be recognized by all who know and love the original4 ,soyer's own portrait we have mentioned before4 ,but perhaps the finest and most interesting work of art in the volume1 is the plate at p4 #bid1 which represents1 of the natural size1 a mutton cutlet1 a pork cutlet1 and a lamb cutlet4 ,this cut--this plate of cutlets we should say--is incomparable4 ,,the ,,morning ,,post4 ,in spite of all that we have heard for some years past about the enlightenment of the age1 there are still certain vulgar errors1 and errors on very vital subjects1 to which the ,english adhere with all the constancy of martyrs4 ,perhaps these errors are more abundant in relation to the preparation of food than to almost any other matter4 ,at present1 in the middle of the nineteenth century1 the generality of people in ,england have only roast and boil1 after a fashion2 and there the culinary acquirements of the multitude find their extreme limits4 ,others1 there are1 indeed1 who take a higher flight2 they affect soups and gravies1 and even aspire to put vegetables on their tables2 but in all these cases nothing can be more inartificial than the system pursued4 ,hot water is the chief ingredient1 and pepper the condiment4 ,thus1 for soup2--fry two or three slices of coarse beef in plenty of fat1 boil it in water1 and saturate it with pepper and salt1 and your tureen is provided for4 ,of mutton broth we are not so sure of the process2 but the decoction has all the appearance of being composed of the eternal hot water1 stirred with a tallow candle1 to give the necessary number of globules of grease on the surface1 and ornamented at the top with a few floating particles of parsley4 ,a gravy in more frequent use is exceedingly simple4 ,when a leg of mutton is roasted1 the person miscalled a cook pours a teacupful of water over the joint1 and the gravy is complete4 ,vegetables are only required to retain as much as possible of the fetid water in which they are boiled1 and to be sunk as deep in melted butter as a river bound collier is in the sea1 and they are considered 8a dainty dish to set before a king40 ,such are a few everyday examples of the ,english practice of cookery--principles it evidently has none4 ,in ,france they order these things differently4 ,during a succession of revolutions1 extending over a space of nearly sixty years1 constitutions have been abandoned as soon as adopted2 kings and nobles have been murdered2 but ,la ,cuisine has ever been held inviolate1 and chefs deserving of the name have not ceased to be venerated4 ,and what is the result8--that in ,france1 where the raw material is1 with the single exception of veal1 perhaps1 inferior to ours1 a dinner can be produced worthy of ,lucullus2 in ,england1 save under the superintendence of ,french artists1 such a feat is plainly impossible4 ,surely1 then1 it behoves us to do what we may for availing ourselves1 in their fullest extent1 of the advantages we have received from nature1 not perhaps by going the somewhat extreme length that we have heard suggested1 of establishing professorships of gastronomy in our universities1 on the broad ground that domestic is as well worthy of being encouraged as political economy1 but by profiting1 to the best of our abilities1 under the instructions of those who really understand the art in which we are so lamentably deficient4 ,so desirable an object has hitherto been baffled by the popular prejudice that good cookery is necessarily unwholesome4 ,it is no such thing4 ,an accomplished cook is an accomplished chemist2 he knows the several affinities of substances for each other1 and not only balances these with the utmost exactitude1 but even prescribes1 with the same view1 the particular description of wine proper to each stage of his banquet4 ,we all remember the celebrated answer of ,carme to ,george ,,iv1 whose cuisine he superintended while that sovereign was regent4 8,carme10 said the prince1 8your cookery will be the death of me2 see how ,i am suffering from indigestion40 8,sire10 replied the professor1 8,i am innocent of the charge2 it is my duty to provide you with a dinner1 the discretion to use it properly must originate with your royal highness40 ,so true is it that the evil lies in the abuse and not in the use of good things4 ,another objection to elaborate cookery is the expense it is supposed to involve4 ,both the points have been satisfactorily met in the work before us4 ,the many receipts furnished by ,m4 ,soyer1 and they amount to nearly two thousand1 afford evidence at once of careful study and of extreme delicacy4 ,everything gross is excluded1 and the more nutritious portions of food are alone preserved1 in such forms as to please the eye and the palate1 without embarrassment to the digestive process4 ,neither of these objects is attained under the ordinary ,english system4 ,huge joints offend the sight1 and half-raw meat tasks the organs of digestion beyond their power1 by presenting to them masses of unbroken fibres4 ,to save trouble to the stomach the fibre must be destroyed by the action of heat1 and this can never be effected by exposing food to the fire during only half the time that is necessary4 ,then1 as to the expense of superior cookery1 ,m4 ,soyer has taken the best means of refuting the error by showing that much improvement may be made without addition to the cost4 ,in one portion of his book he provides materials for the dinner of an emperor2 in the other1 entitled1 8,my ,kitchen at ,home10 he enables the smallest private family1 or even the solitary bachelor1 to live well on small means4 ,it would be incompatible with our limits to discuss fully the two systems of the author1 and to abstain from any illustration of them would be unjust to him and unsatisfactory to the reader4 ,we will therefore give one example of each--the magnificent and the simple2 and the first shall be a banquet served at the ,reform ,club1 on the #ith of ,may last to a private party of ten persons 7see page #fji71 and for a dinner party for eight persons1 at home 7see page #fcf74 ,of the simple arrangement for a bachelor or a married couple1 combining1 as they do1 elegance with economy1 we cannot give a selection2 because we would not offer a brick as a specimen of the house2 but we strongly recommend them to all who are tired of conventional dinners composed of everlasting chops and steaks4 ,in short the work of ,m4 ,soyer is one that cannot fail of being extensively read4 ,if it be worth while to spend as much time as everybody does in eating1 it is surely advisable to see that our time is not thrown away--that we live like civilized beings rather than ,new ,zealand savages4 ,in this important point the system of ,m4 ,soyer is worthy of praise1 and we feel that we only anticipate our readers in thanking him for the labour he has bestowed in elucidating a pursuit that1 in despite of twaddle1 is at least one of the minor amenities of life4 ,,the ,,morning ,,herald4 ,we approach with all due reverence and respect the discussion of the important and mysterious changes effected by the chemical action of that most potent of all galvanic agencies1 whose resistless influence is acknowledged by sages1 philosophers1 and statesmen1 and whose sympathetic vibrations finds response in every breast--the batterie de cuisine4 #8,the ,gastronomic ,regenerator2 a ,new ,system of ,cookery4' ,we have given both the titles1 because in so deeply interesting a race1 all parties from the ,royal duke1 whose gracious condescension sanctions the dedication in the title-page1 to the humble artisan who sniffs the fragrant perfume as he passes the area of the ,reform ,club1 are entitled to start fair2 and to the uninitiated the pronomen would require a greater amount of consideration than accords with good digestion4 ,for ourselves1 we can only say1 with the cockney lady in the play1 8,how delightfully unintelligible6 how far-fetched6 how ,french60 ,but we have a shrewd guess that the impracticable title was designed1 like some of his sauces piquantes1 as a cabalistic whet or provocative to the teeming fancies and gustatory glories of the interior1 and that pronounced with due emphasis and discretion before a meal1 it would 8create an appetite under the very ribs of death40 ,the importance of a good dinner is become almost an axiom in morals and philosophy2 with ourselves it has been elevated to the rank of an article of faith4 ,we cannot1 therefore1 too highly appreciate the labours of distinguished men who1 like ,m4 ,soyer1 sacrifice themselves to a sense of public duty1 and present to an admiring and hungry world those treasures of gastronomie which are the very triumph of artistic skill4 ,the ancient proverb has it that 8any one can dine10 to which modern political economy has added1 8if he have the means10--happily for the present generation they live in the third era of progressive advancement1 when dining has become a science1 and the good things which ,providence has abundantly supplied to us are rendered subservient at once to health and refined enjoyment4 ,m4 ,soyer tells us that nothing better disposes the human mind to amiable feelings than a dinner1 bien conu et artistement prpar4 ,how deeply grateful1 then1 should our countrymen feel who make dining the great business of life1 and with whom a dinner forms the grand rallying point for every striking demonstration of pleasure1 or business1 or friendship1 or charity1 to one who in the proud humility of his unrivalled genius is content to rank a good cook only on the same footing as a wise counsellor6 ,we have been accustomed to vaunt of our liberty1 our independence1 and our unbounded wealth1 but to our eternal disgrace be it recorded that1 while we enjoy the fruits of their labours1 we are silent on the subject of our obligations to the accomplished cuisinier4 ,the talent and research of a ,vatel1 a ,carme1 and a ,bechamel have done much to place us on an equality with our more fastidious and artistic neighbours1 the ,french--it remained for a ,soyer to consummate the good work1 and place the golden atelette upon the croustade of the dindonneau la ,nelson4 ,m4 ,soyer has evidently a just appreciation of the dignity of the science of which he is so distinguished a professor2 with a mind comprehensive enough to grasp all the most intricate and difficult combinations of the culinary art1 he is above the littleness of discarding his guests because they may add salt to their soup1 contenting himself with the sage maxim that 8it is the duty of the cook to season for the guests1 and not the guests for the cook40 ,and verily1 if all our cooks were such 8top0 ,soyers1 it would be downright heresy to 8paint the lily or add a perfume to the violet40 ,since we read the work we have been tempted more than once to renounce our honest convictions1 and sell our party for a mess of potage-- la ,julienne4 ,we had no idea that so much good could emanate from the ,reform ,club1 and lived in the belief that their dinners were as dull as their dogmas1 and their pts as indifferent as their principles4 ,but political discussions are interdicted over the dinner table1 and with ,m4 ,soyer as caterer we honestly confess that we could dine in all love and amity with a ,radical or a ,repealer1 and get 8jolly0 with a ,chartist or an ,owenite4 ,we shall entertain a better opinion all our lives of a party so well served in the culinary department4 ,our readers will be naturally anxious to learn the moving cause of the thousand gastronomic reflections that crowd the volume--what powerful agency impelled him tot adire labores2 and but for the habit of discursiveness which has marred our fortunes to the present hour we should have given it the prominence it deservedly obtains in the preface4 ,honour then to whom honour is due1--place aux dames--it is 8at the request of several persons of distinction1 particularly the ladies1 to whom ,i have always made it a rule never to refuse anything in my power40 ,never was there so touching a tribute of homage2 never was the proverbial gallantry of his countrymen so strikingly or so gracefully exemplified4 ,but we have all this time withheld our readers from a peep into the interior1 and here our difficulties begin4 ,we have rambled through the greater portion of the #gjj or #hjj pages of the book1 and find every recipe an epic1 every dish a picture1 and every sauce a study4 ,we are perplexed between the glories of the dner ,lucullusian1 the most recherch dinner ever dressed1 the pagodatique entre1 the gateau ,britannique l'amiral1 the ortolaned truffles which ,soyer devised1 but the fates forbid1 and the more unpretending but not less valuable details of 8,my ,kitchen at ,home10 redolent of savoury and appetitizing streams1 which are within the reach of the middle and humbler classes4 ,all are exquisite in their way2 and had the ,abyssinian prince1 who roamed over half the globe in search of happiness1 but lighted on this volume he would have sat down contentedly1 ordered a new dish for every day in the year1 and abandoned all thought of returning to the happy valley4 ,mais revenons nos moutons1 the approach to which is stopped by the cheveux de frise of a carving-knife and fork4 ,now carving1 being1 the coup de grce to cookery1 rather unaccountably1 but probably artistically1 occupies the first chapter2 and our author1 after referring to the tribulation of carving 8for appetites more or less colossal1 and when all eyes are fixed upon you with anxious avidity10 opens his instructions with the following curious historic anecdote 7see p4 xii74 ,and then follow some very sage reflections upon the necessity of dining 8more or less once a day10 and a pathetic appeal to the 8manglers0 not to tear to atoms the remains of our benefactors2 and with this flourish of the knife enter 8directions for carving10 which are extremely brief and simple1 and which are wound up with the hint1 seldom attended to by even experienced carvers1 that nothing is more creditable to a carver than leaving a piece of meat1 game1 or poultry fit to reappear at table in an inviting state4 ,one extract more1 and we shall terminate our pleasing labours1 premising that our selection has been made more with a view to novelty than from any want of more recherch and attractive materials4 ,the fanfare is with reference to the ,french pot-au-feu 7see p4 #fdi74 ,but here we must pause1 for we are almost cloyed with sweets and dainties4 ,with the best appetite and inclination in the world1 we are reluctantly compelled to subscribe to our artist's doctrine1 that a man can dine but once a day1 and our literary banquet has been already a most seductive and profuse one4 ,we purposed giving the recipe of the far-famed pot-au-feu1 but we presume it is already1 or shortly will be1 in the hands of all the world1 and if any of our readers have not yet made up their minds1 we advise them to send without loss of time to ,simpkin1 ,marshall1 and ,co4 ,,the ,,morning ,,advertiser4 8,the fame of the ,reform ,club and its matchless cuisine1 under the direction of that great master of his art1 ,alexis ,soyer1 have gone to the uttermost ends of the earth4 ,to render that fame imperishable1 ,soyer has composed his #8,gastronomic ,regenerator1' a work which is destined to throw all others1 from the time-honoured ,mrs4 ,glass to the learned ,eustache ,ude1 into the shade4 ,the former1 most loveable in her way1 will henceforth only be remembered for her one receipt1 8first catch your hare10 c42 the piquancy1 the utile et dulce characteristics of ,soyer1 like one of his own chyle-begetting and renowned sauces1 entirely neutralises1 absorbs1 swallows up the greatest effort of ,ude4 ,tempus edax rerum6 ,soyer is a wit and a wag of the first water2 hence a perusal of the introduction to the goodly volume before us acts as a whet4 8,laugh and grow fat0 is an old and a true adage2 read ,soyer's introduction1 and the veriest valetudinarian will afterwards sit down and eat like a man6 ,soyer's experience has been vast--magnifique6 hear1 on the important head1 what he tells his readers3--8,during the last ten months ,i had to furnish #be1jjj dinners for the gentlemen of the ,reform ,club1 and #ch dinner parties of importance1 comprising above #gj1jjj dishes1 and to provide daily for #fj servants of the establishment1 independent of about #ae1jjj visitors who have seen the kitchen department in that lapse of time40 ,authors frequently assign a reason for writing2 ,soyer1 in this respect1 is not behindhand2 in his preface he says2--8,at the request of several persons of distinction who have visited the ,reform ,club1 particularly ladies1 to whom ,i have always made it a rule never to refuse anything in my power1 for1 indeed1 it must have been the fair sex who have had the majority in this domestic argument to gain this gastronomical election4 ,why do you not write and publish a cookery-book8 was a question continually put to me4 ,for a considerable time this scientific word caused a thrill of horror to pervade my frame1 and brought back to my mind that one day1 being in a most superb library in the midst of a splendid baronial hall1 by chance ,i met with one of ,milton's allegorical works1 the profound ideas of ,locke1 and several chefs d'uvre of one of the noblest champions of literature1 ,shakspeare2 when all at once my attention was attracted by the nineteenth edition of a voluminous work4 ,such an immense success of publication caused me to say1 #8,oh1 you celebrated man1 posterity counts every hour of fame upon your regretted ashes6' ,opening this work with intense curiosity1 to my great disappointment1 what did ,i see1--a receipt for ,oxtail ,soup6 ,the terrifying effect produced upon me by this succulent volume1 made me determine that my few ideas1 whether culinary or domestic1 should never encumber a sanctuary which should be entirely devoted to works worthy of a place in the ,temple of the ,muses40 ,that section of the work entitled 8,soyer's new mode of carving0 7worthy of the deepest attention7 is thus ushered in3--8,you are all aware1 honorable readers1 of the continual tribulation in carving at table1 for appetites more or less colossal1 and when all eyes are fixed upon you with anxious avidity4 ,very few persons are perfect in this art1 which requires not only grace1 but a great deal of skill4 ,others become very nervous2 many complain of the knife which has not the least objection to be found fault with2 or else they say1 this capon1 pheasant1 or poulard is not young1 and consequently not of the best quality4 ,you may sometimes be right1 but it certainly often happens that the greatest gourmand is the worst carver1 and complains sadly during that very long process1 saying to himself 8,i am last to be served1 my dinner will be cold40 ,soyer's motto is1 8cleanliness is the soul of the kitchen20 the cuisine of the ,reform ,club is a perfect embodiment of this healthful axiom4 ,that portion of the work before us devoted to 8,the ,kitchen at ,home10 deserves the attentive perusal of every housewife who wishes to enjoy comfort herself and be the cause of it to others2 the author is almost as earnest and enthusiastic in his directions for the production of a good rump-steak pudding for the stomach of common life as he is for that of the most aristocratic and indulged4 ,the work is1 in short1 one suited to the palace of the prince1 and the cottage of the peasant4 ,the two thousand practical receipts it contains1 adapted to the incomes of all parties1 have been eaten by a 8committee of taste10 who have pronounced a verdict in their favour4 ,it is appropriately dedicated to his ,royal ,highness the ,duke of ,cambridge1 and the volume is rendered more valuable by its numerous well-executed illustrations4 ,the frontispiece is a fine portrait of the author1 after a painting by the once-accomplished and now lamented ,madame ,soyer4 ,it is a most truthful portrait2 each feature indicates the man--the play of the eloquent lip in there1 at once the portal of wit and the minister of intense palatic sensibility4 ,vive le ,soyer6 ,,the ,,globe ,the ,impression grows on us that the man of his age is neither ,sir ,robert ,peel1 nor ,lord ,john ,russell1 nor even ,ibrahim ,pacha1 but ,alexis ,soyer4 ,hazlitt has said that1 if literary men directed the world1 they would leave nothing standing but printing presses4 ,we know that parliamentary leaders imagine parliamentary tactics1 and talk the primum mobile of mankind4 ,eastern despots think it is the sword2 but ,alexis ,soyer knows it is the saucepan4 ,when ,napoleon first started the distinction of the 8,legion of ,honour10 ,moreau ridiculed it by proposing to confer a casserole d'honneur on his cook4 ,but we beg to propose some 8,soyer testimonial10 without any joke at all4 ,have we not had a 8,hudson testimonial80--are we not threatened with a 8,lambert ,jones testimonial80--to recompense1 amongst other things1 the laying that heavy load upon mother earth1 called the ,royal ,exchange4 ,what then shall be done unto the man who reared that light fabric of a ,pyramid l',ibrahim ,pacha1 on which twenty centuries doubtless looked down last ,friday evening1 as they had very good reason to do1--since they might have seen ,pyramids any day these two or three thousand years1 but it is not every day they could see a ,pyramid with 8an elegant cream l'ananas0 on the top of it1 and on the top of that again 8a highly-finished portrait of the ,illustrious stranger 7,ibrahim ,pacha's7 father1 ,mehemet ,ali1 carefully drawn on a round shape of satin carton40 ,the veracious chronicler to whom we are now indebted for some particulars1 which the world would not willingly let die1 of that dinner at the ,reform ,club which has frighted some of our ,paris contemporaries from their propriety1 proceeds as follows3 8,the appearance of this #8,crme d',egypte l',ibrahim ,pacha' immediately caught his ,royal ,highness's attention1 who at once perceived the honour conferred upon him4 ,he carefully took off the portrait en carton in his hands to admire it2 and after showing it to several of his suite1 he affectionately placed it in his bosom near his heart1 with the intention of never parting with it again4 ,but what was his astonishment1 on looking at the spot where the former portrait had been deposited1 at seeing in the cream1 as under a glass1 the portrait of himself1 as highly finished1 and as striking a likeness as any miniature painter could have produced1 and surrounded by a gilt-like frame6 ,monsieur ,soyer1 having been sent for by the party1 was highly complimented by his ,highness through his interpreter1 who desired to know where and how he could procure such a likeness of his father1 and how was his own so correctly drawn in the cream8 #8,please tell his ,highness1' said ,monsieur ,soyer to the interpreter1 #8that both were executed from the original sketches drawn by our celebrated artist ,horace ,vernet1 whilst in ,alexandria4 ,the portrait in the cream is drawn on wafer-paper1 which1 placed on the damp jelly1 representing the glass1 dissolves1 and nothing remains but the appearance of the portrait drawn in light water-colours4 ,the imitation of the gilt frame is made with eau de vie of ,dantzic1 and gold water mixed with jelly1 the gold leaf of which forms the frame4 ,after having been thanked by the ,pacha1 the pyramidal cream of ,egypt was ordered to be shown to each guest1 by sliding it from one to the other round the table 7which was more than #bej feet71 to the great satisfaction and admiration of every one present4 ,though everything was eatable in it1 this magnificent dish was respected1 and remained untouched1 but every one tried to partake of the fruit which surrounded this extraordinary and appropriate culinary wonder40 ,the above is given chiefly for the benefit of our ,paris contemporaries1 who do us the honour to mention that 8le ,globe nous fait connatre les tranges discours qu'ils ont1 l'un et l'autre 7,lord ,palmerston and ,sir ,c4 ,napier71 recits cette occasion40 ,waiving the question whether there was anything 8strange0 in either speech we beg our ,paris contemporaries to observe that their compatriot1 ,monsieur ,soyer had effected a most skilful diversion from all delicate topics whatsoever4 8,segnitus irritant animos demisan per aures ,quam qu sunt oculis subjecta fidelibus40 ,ibrahim ,pacha's interpreter1 it now appears1 had other things to do than to interpret either political retrospects or prospects1 as touched by the several speakers4 ,and surely it might soften the hearts of our jealous friends about the ,palais ,royal1 to see how large a part of the triumph of the day was1 in fact1 a ,french triumph4 ,would we could stop here6 ,but truth compels us to say that our ally1 ,monsieur ,soyer1 forces us1 in the sequel1 to feel strange doubts of his thorough devotion to ,english interests4 8,the next dish which much amused his ,highness was the one entitled the ,gateau ,britannique l',amiral1 being the representation of an old man-of-war1 bearing the ,english and ,egyptian flag drawn on rice-paper1 the ship being filled with ice mousseuse aux pches1 and loaded with large strawberries1 cherries1 grapes1 and bunches of currants1 being so placed on the table that the brave and gallant ,commodore ,napier had to help from this cargo the illustrious stranger1 who did not cease smiling4 ,during that process the moisture and liquor of the ice1 which gradually melted1 saturated the hull of the vessel1 which was made of a kind of delicate sponge cake4 ,whilst the gallant commodore was in the act of helping the remains of the ice1 the ship gave way1 and formed a complete wreck1 which caused great hilarity among the company who were close enough to witness the scene40 ,the above might form a most fertile text for sinister inferences1 if we possessed the talent in that line of some of our ,paris contemporaries4 ,we content ourselves with expressing our satisfaction that ,monsieur ,soyer never has been1 and we hope never will be1 intrusted with the charge of ,surveyor of the ,navy1 in addition to that of ,chef de ,cuisine at the ,reform ,club4 ,we have no objection to his building gateaux ,britanniques1 which 8give way0 in the heat of action2 but we desire to see no brioche of his contriving in the ,mediterranean4 ,,the ,,sun4 ,who has not heard of the cuisine of the ,reform ,club8 ,who has not heard of its chef1 ,alexis ,soyer1 and his soufflet monstre la ,clontarf1 and his crme de l',egypte l',ibrahim ,pacha8 ,well1 here we have the mighty gastronomic magician coming forward1 in propri persona1 and informing us of the methods be employs to produce those results which astonish and delight the world4 ,if we mistake not1 this book of ,m4 ,soyer's is destined to produce a revolution in the kitchens of ,england1 and to substitute for the fat1 greasy1 unscientific school of cookery the science of gastronomy1 a science which teaches the art of extracting from food1 animal and vegetable1 the nutritions portions in such a manner as to please the eye and the taste1 while at the same time the material is economised to the utmost4 ,the following passage shows that ,m4 ,soyer has had considerable experience on the subject of which he treats3 8,during the last ten months1 ,i had to furnish #be1jjj dinners for the gentlemen of the ,reform ,club1 and #ch dinner parties of importance1 comprising above #gj1jjj dishes1 and to provide daily for #fj servants of the establishment1 independent of about #ae1jjj visitors who have seen the kitchen department in that lapse of time40 ,the result of that experience we have in this volume4 ,he gives us bills of fare for parties of all sizes1 from a coronation banquet to a bachelor's snug party in chambers4 ,he also gives us plans of kitchens of all sizes1 from the magnificent gastronomical laboratory of the ,reform ,club to my 8,kitchen at ,home10 which is suited to the means and requirements of the solitary bachelor4 ,let all those who are tired of the eternal roast and boiled1 alternating with chop and steak--who think that mutton broth is not the only potage in the world--that there are methods of dressing fish other than plain boiling and frying1 and other sauces than melted butter--purchase ,m4 ,soyer's book4 ,they will find that it is indeed that which it professes itself to be--a ,gastronomic ,regenerator4 ,,blackwood',s ,,magazine4 ,cookery and ,civilization4 ,it is only after passing through an ordeal cruelly insidious1 tolerably severe1 and rather protracted1 that we feel conscientiously entitled to assert our ability to dine every day of every week at the ,reform ,club1 without jeopardy to those immutable principles which are incorruptible by ,whigs and indestructible by ,rats4 ,a sneer1 perhaps1 is curling with 8beautiful disdain0 the lips of some ,conservative ,achilles4 ,let us nip his complacent sense of invulnerability in the bud4 ,to eat and to err are equally attributes of humanity4 ,looking at ourselves in the mirror of honest criticism1 we behold features as unchangeable as sublunary vicissitudes will allow4 8,time writes no wrinkles on our azure brow40 ,witness it6 ye many years of wondrous alternation--of lurid tempest and sunny calm--of disastrous rout and triumphant procession--of shouting pan and wailing dirge--witness the imperturbable tenor of our way6 ,attest it1 thou goodly array of the tomes of ,maga1 laden and sparkling1 now as ever1 with wisdom and wit1 science and fancy6--attest the unwavering fidelity of our career6 ,all this is very true2 but the secret annals of the good can never be free from temptations1 and never are in reality unblotted by peccadilloes4 ,the fury of the demagogue has been our laughing-stock--the versatility of trimming politicians1 our scorn4 ,we have crouched before none of the powers which have been1 or be2 neither have we been carried off our feet by the whirlwinds of popular passion4 ,yet it is difficult to resist a good dinner4 ,the victories of ,miltiades robbed ,themistocles of sleep4 ,the triumphs of ,soyer are apt to affect us1 8with a difference10 after the same fashion4 ,there was1 we remember1 a spirit of surly independence within us on visiting1 for the first time1 the 8high capital0 of ,whiggery1 where the ,tail at present1 8,new rubb'd with balm1 expatiate and confer ,their state affairs40 ,to admire anything was not our mood3 8,the ascending pile ,stood fix'd her stately heighth2 and straight the doors1 ,opening their brazen folds1 discover1 wide ,within1 her ample spaces1 o'er the smooth ,and level pavement40 ,and as these lines suggested themselves1 we recollected who the first ,whig is said to have been1 and whose architectural glories ,milton was recording4 ,we never yet heard a ,radical disparage a peer of the realm without being convinced1 that deep in the pocket1 next his heart1 lay an incautious hospitable invitation from the noble lord1 to which a precipitate answer in the affirmative had already been dispatched4 ,analogously1 in the magnificent edifice1 whose tesselated floor we were treading gingerly1 it seemed to us that we surveyed an unmistakable monument of an innate predilection for the splendours and comforts1 the pomp and the abandon1 of a 8proud aristocracy40 ,this was before dinner1 and we were hungry4 ,to tell all that happened to us for some hours afterwards1 would1 in fact1 force us to transfer to our pages more than half of the volume which is prompting these observations4 ,suffice it to say1 that when we again stood on ,pall-,mall1 a bland philanthropy of sentiment1 embracing all races1 and classes1 and sects of men1 permeated our bosom4 ,whence came the mellowing influence1 seeing that we had been1 as our custom is1 very innocent of wine8 ,nor could it be the seductive eloquence of the company4 ,we had1 indeed1 been roundly vituperated in argument by the ,liberator4 ,oh1 yes6 but we had been fed by the ,regenerator4 ,to us1 then1 on these things much meditating--so ,cicero and ,brougham love to write--many of the speculations in which we had indulged1 and of the principles which we had advocated1 were obviously not quite in harmony with the views long inculcated by us on a docile public4 ,suddenly the truth flashed across and illuminated the perplexity of our ponderings4 ,we were aware that1 early in the evening1 a much milder censure than usual upon some factious ,liberal manuvre had passed our lips4 ,this took place just about the fourth spoonful of soup4 ,the spells were already in operation under the shape of 8potage la ,marcus ,hill40 ,there is a fascination even in the name of this 8delicious soup0--such is the epithet of ,soyer--which our readers will better understand in the sequel4 ,again it was impossible to deny that we had hazarded several equivocal observations in reference to the ,palmerstonian policy in ,syria4 ,but it was equally true that such inadvertencies slipped from us while laboriously engaged in determining a delicate competition between 8,john ,dore l',orlannaise0 and 8saumon la ,beyrout40 ,a transient compliment to the influence at elections of the famous ,duchess of ,devonshire was little liable to objection1 we imagined1 during a playful examination of a few 8aiguillettes de volaille la jolie fille40 ,more questionable1 it must be admitted1 were certain assertions regarding the ,five ,points1 enunciated hastily over a 8neck of mutton la ,charte40 ,no fault1 however1 had we to find with the cutting facetiousness with which we had garnished 8cotelettes d'agneau la rforme en surprise aux champignons40 ,the title of this dish was so ludicrously applicable to the consternation of the remnants of the ,melbourne ministry--the cutlets of lamb--in finding themselves outrun in the race by mushroom free-traders1 that our pleasantly thereanent was irresistible4 ,it was difficult1 at the same time1 to justify the expression of an opinion1 infinitely too favorable to ,peel's commercial policy1 yielding to the allurements of a 8turban des cailles la financire40 ,and1 on the whole1 we smarted beneath a consciousness that all our conversation had been perceptibly flavoured by 8filets de bcasses la ,talleyrand40 ,the result of these reflections was1 simply1 an alarming conviction of the tremendous influence exercised by ,soyer throughout all the workings of the ,british constitution4 ,the causes of the success of the ,league begin to dawn upon us1 while our gravest suspicions are confirmed by the appearance1 at this peculiar crisis1 of #8,the ,gastronomic ,regenerator4' ,what patriotism can withstand a superabundance of untaxed food1 cooked according to the tuition of ,soyer8 ,how can public virtue keep its ground against such a rush of the raw material1 covered by such a 8batterie de cuisine80 ,cobden and ,soyer1 in alliance1 have given a new turn1 and terribly literal power1 to the fable of ,menenius ,agrippa4 8,there was a time when all the body's members ,rebell'd against the belly40 ,such times are gone4 ,the belly now has it all its own way1 while 8,the kingly-crowned head1 the vigilant eye1 ,the counsellor heart1 the arm our soldier1 ,our steed the leg1 the tongue our trumpeter10 are conjunctly and severally cuffed or bunged up1 or broken1 or stifled1 unless they are perpetually ministering to the service of the great cormorant corporation4 ,it is mighty well to talk of the dissolution of the ,league4 ,the testament of ,csar1 commented on by ,mark ,antony1 was eventually more fatal to the liberties of ,rome1 than the irrepressible ambition which originally urged the arch-traitor across the ,rubicon4 #8,the ,gastronomic ,regenerator1' in the hands of every housewife in the country1 is merely to convert the most invincible portion of the community into a perpetual militia of free-traders4 ,all cooks proverbially encourage an enormous consumption of victuals4 ,the study of ,soyer will infallibly transform three fourths of the empire into cooks4 ,consequently1 the demand for every variety of sustenance1 by an immense majority of the nation1 will be exorbitant and perennial4 ,no syllogism can be more unassailable4 ,we venture also to affirm that the judgment of posterity will be rigidly true in apportioning the endurance of fame which the conflicting merits of our great benefactors may deserve4 ,it is far from unlikely that the glories of a ,peel may be disregarded1 forgotten1 and unsung1 when the trophies of a ,soyer1 still odorous1 and unctuous1 and fresh1 shall be in everybody's mouth4 ,the #8,gastronomic ,regenerator' has not assumed his imposing title without a full appreciation of the dignity of his office1 and the elevation of his mission4 ,the brief and graceful 8dialogue culinaire0 between ,lord ,m4 ,h4 and himself1 illustrates the grand doctrines that man is a cooking animal1 and that the progress of cooking is the progress of civilization4 ,there is something prodigiously sublime in the words of the noble interlocutor1 when he declares1 8,read history1 and you see that in every age1 and among all nations1 the good which has been done1 and sometimes the evil1 has been always preceded or followed by a copious dinner40 ,this language1 we presume1 must be considered1 on the great scale1 as applicable to the most solemn and momentous occurrences in the history of governments and countries4 ,not that we can exclude it from individual biography4 ,benevolence we have always regarded as a good sauce1 and have often observed it to be an excellent dessert4 ,the man who tucks his napkin under his chin immediately after conferring a benefit on a fellow-creature1 invariably manifests marvellous capabilities for digestion2 and1 on the other hand1 the man who has dined to his own entire satisfaction1 if solicited in the nick of time1 will frequently evince an open-handed generosity1 to which his more matutine emotions would have been strangers4 ,but--to reverse the picture--any interruption to the near prospect of a 8copious dinner0 is at all times inimical to charity2 while repletion1 we know1 occasionally reveals such unamiable dispositions as could not have been detected by the most jealous scrutiny at an earlier period of the day4 ,nations are but hives of individuals4 ,we understand1 therefore1 the noble lord to mean1 that all the history of all the thousand races of the globe concurrently teaches us that every great event1 social or political1 domestic or foreign1 involving their national weal or woe1 has been harbingered or commemorated by a 8copious dinner40 ,many familiar instances of this profound truth--some of very recent date--crowd into our recollection4 ,but we cannot help suspecting a deeper meaning to be inherent in the enunciation of this 8great fact40 ,copious dinners are1 as it strikes us1 here covertly represented as the means of effecting the most extensive ameliorations4 ,to dine is insinuated to be the first step on the highway to improvement4 ,in the consequences which flow from dining copiously1 what is beneficial is evidently stated to preponderate over what is hurtful1 the qualifying 8sometimes0 being only attached to the latter4 ,in this respect1 dinners seem to differ from men1 that the evil is more frequently 8interred with their bones10 while the 8good they do lives after them40 ,this is1 assuredly ringing a dinner-bell incessantly to the whole universe4 ,we have ourselves1 not half an hour ago1 paid our quota for participating within the last week in congratulatory festivities to two eminent public characters4 ,the overwhelming recurrence1 in truth1 of these entertainments1 drains us annually of a handsome income2 and1 reading as we do daily in the newspapers1 how every grocer1 on changing his shop round the corner1 and every professor of dancing1 on being driven by the surges of the ,utilitarian system up another flight of stairs1 must1 to felicitate or soothe him1 receive the tribute or consolation of a banquet and demonstration1 we hold up our hands in amazement at the opulence and deglutition of ,scotland4 ,what shall become of us1 driven further onwards still1 by the impetus of the #8,gastronomic ,regenerator1' we dare not fortell4 ,the whole year may be a circle of public feasts2 and our institutions gradually1 although with no small velocity1 relapse into the common table of ,sparta4 ,but never1 whispers ,soyer1 into the black broth of ,lycurgus4 ,and so he ensnares us into the recognition of another fundamental principle1 that the simplicity of ,laconian fare might be admirably appropriate for infant republics and penniless helots1 but can afford no subsistence to an overgrown empire1 and the possessors of the wealth of the world6 ,thus cookery marks1 dates1 and authenticates the refinement of mankind4 ,the savage cuts his warm slice from the haunches of the living animal1 and swallows it reeking from the kitchen of nature4 ,the civilized ,european1 revolting from the dreadful repast1 burns1 and boils1 and stews1 and roasts his food into an external configuration1 colour1 and substance1 as different from its original condition as the mummy of ,cheops differs from the ,cheops who watched1 with an imperial dilatation of his brow1 the aspiring immortality of the pyramids4 ,both1 in acting so differently1 are the slaves and the types of the circumstances of their position4 ,the functions in the frames of both are the same2 but these functions curiously follow the discipline of the social situation which directs and regulates their development4 ,the economy of the kitchen is only a counterpart1 in its simplicity or complication1 its rudeness or luxury1 of the economy of the state4 ,the subjects of patriarchs and despots may eat uncooked horses with relish and nourishment4 ,the denizens of a political system whose every motion is regulated by an intricate machinery1 in which the teeth of all the myriad wheels in motion are indented with inextricable multiplicity of confusion into each other1 perish under any nurture which is not as intricate1 complex1 artificial1 and confused4 ,what a noble and comprehensive science is this ,gastronomy6 8,are you not also10 says the philosophic ,soyer1 in the same interesting dialogue1 8of opinion with me1 my lord1 that nothing better disposes the mind of man to amity in thought and deed1 than a dinner which has been knowingly selected1 and artistically served80 ,the answer is most pregnant4 8,it is my thinking so10 replies ,lord ,m4 ,h41 8which has always made me say that a good cook is as useful as a wise minister40 ,behold to what an altitude we are carried6 ,the loaves and fishes in the hands of the ,whigs1 and ,soyer at the ,reform ,club to dress them6 ,let us banish melancholy1 and drive away dull care4 ,the bellicose propensities of a foreign secretary are happily innocuous4 ,the rumours of war pass by us like the idle wind which we regard not4 ,protocols and treaties1 notes and representations1 are henceforth disowned by diplomacy4 ,the figure of ,britannia1 with a stewpan for her helmet1 and a spit for a spear1 leaning in statuesque repose on a folio copy of #8,the ,gastronomic ,regenerator1' 8,surveys mankind from ,china to ,peru20 and with an unruffled ocean at her feet1 and a cloudless sky overhead1 smiles on the countless millions of the children of earth1 chatting fraternally together at the round table of universal peace4 ,bright will be the morning of the day which sees the impress of such an image on our currency4 ,of course1 it will be understood that we are entirely of the same mind1 abstractly1 as ,m4 ,soyer and ,lord ,m4 ,h4 ,the matre de cuisine appears to us unquestionably to be one of the most important functionaries belonging to an embassy4 ,peace or war1 which it is scarcely necessary to interpret as the happiness or the misery of two great countries1 may depend upon a headache4 ,now1 if it were possible1 in any case1 to trace the bilious uneasiness which may have perverted pacific intentions into hostile designs1 to the unskilful or careless performance of his momentous duties by the cook-legate1 no punishment could too cruelly expiate such a blunder4 ,we should be inclined to propose that the brother artist who most adroitly put the delinquent to torture1 should be his successor1 holding office under a similar tenure4 ,it may be matter of controversy1 however1 at once whether such a system would work well1 and whether it is agreeable to the prevalence of those kindly feelings which it is the object of ,m4 ,soyer1 and every other good cook or wise statesman1 to promulgate throughout the human family4 ,the publication of #8,the ,gastronomic ,regenerator' inspires us with better hopes4 ,the tyro of the dripping-pan will be no more entitled to screen himself behind his imperfect science or neglected education1 than the unlettered criminal to plead his ignorance of the alphabet as a justification of his ignorance of the statute law whose enactments send him to ,botany ,bay4 ,the rudiments and the mysteries--the elementary axioms and most recondite problems--of his lofty vocation are unrolled before him in legible and intelligible characters4 ,the skill which is the offspring of practice1 must be attained by his opportunities and his industry4 ,and if 8,fame is the spur which the clear spirit doth raise10 it might1 we trust1 satiate the most ravenous appetite which ever gnawed the bowels even of a cook1 not merely to secure the tranquillity of the universe1 but to save his native land the expense of armies and fleets1 and turn the currents of gold1 absorbed by taxation1 into the more congenial channel of gastronomical enterprise4 ,the majestic and far-spreading oak springs out of the humble acorn4 ,in future ages the acute historian will demonstrate how the 8copious dinner0 which cemented the bonds of eternal alliance between vast and consolidated empires1 whose people were clothed in purple and fine linen1 lived in habitations decorated with every tasteful and gorgeous variety which caprice could suggest and affluence procure1 and mingled the physical indolence of ,sybaris with the intellectual activity of ,athens1 was but the ripe fruit legitimately matured from the simple bud of the calumet of peace1 which sealed a hollow truce among the roving and puny bands of the naked1 cityless1 and untutored ,indian4 ,so1 once more1 the perfectibility of cookery indicates the perfectibility of society4 ,the gallantry of ,soyer is as conspicuous as his historical and political philosophy4 ,he would not profusely 8scatter plenty o'er a smiling land0 solely for the gratification of his own sex4 ,the sun shines on woman as on man2 and when the sun will not shine1 a woman's eye supplies all the light we need4 ,the sagacious ,regenerator refuses to restrict to the lordly moiety of mankind a monopoly of his beams1 feeling that1 when the pressure of mortal necessity sinks his head1 fairer hands than those of the statesman or the warrior1 the ecclesiastic or the lawyer1 are likely to be the conservators of his reputation4 8,allow me10 he remarks1 8to suggest to your lordship1 that a meeting for practical gastronomical purposes1 where there are no ladies1 is in my eyes a garden without flowers1 a sea without waves1 an experimental squadron without sails40 8,without the smile from partial beauty won1 ,say what were man8--a world without a sun60 ,the harrowing picture of desolation1 from the pen of ,m4 ,soyer1 may be equalled1 but cannot be surpassed1 by a line here and there in ,byron's #8,darkness4' ,the sentiment1 at the same time1 sounds oddly1 as it issues from the penetralia of a multitudinous club4 ,our notion has hitherto been1 that a club was an invention of which a principal object was to prove that female society was far from being indispensable to man1 and that all the joys of domesticity might be tasted in a state of single-blessedness beyond the precincts of home for a small annual payment4 ,a thorough-going club-man would very soon drive a coach and four through the ,regenerator's polite eloquence4 ,for instance1 a garden without flowers has so much the more room for the growth of celery1 asparagus1 artichokes1 and the like4 ,there could not possibly be a greater convenience than the evaporation or disappearance of the waters of the ocean2 because we should then have railways everywhere1 and no nausea4 ,sails1 likewise1 are not requisite now-a-days for ships2 on the contrary1 steam-vessels are so evidently superior1 that the sail-maker may as well shut up his shop4 ,the flowers of a garden are an incumbrance--the waves of the sea are an impediment--the sails of a ship are a superfluity4 ,garden1 sea1 and ship would be better wanting flowers1 waves1 and sails4 ,on the same principles a club is preferable to a family fireside1 and the lot of a bachelor to the fate of a ,benedict4 ,m4 ,soyer1 speaking ex cathedr from the kitchen of the ,reform ,club1 would find it no easy matter to parry the cogency of this reasoning4 ,he forgets1 apparently1 that he bares his breast to a most formidable attack4 ,what right have ,,men to be cooks8 ,what hypocrisy it is to regret that women cannot eat those dinners which women alone are entitled1 according to the laws of nature and the usages of ,britain1 to dress6 ,be just before you affect to be generous6 ,surrender the place1 and the privileges1 and the immunities1 which are the heritage and birthright of the petticoat6 ,hercules with a distaff was bad enough2 but where1 in the vagaries and metamorphoses of heathen mythology1 do you read of ,hercules with a dishclout8 ,what would the moon say1 should the sun insist on blazing away all night as well as all day8 ,your comparisons are full of poetry and humbug4 ,a kitchen without a female cook--it is like a flowerless garden1 a waveless sea1 a sailless ship4 ,a kitchen with a male cook--is a monster which natural history rejects1 and good feeling abhors4 ,the rights of women are scarcely best vindicated by him who usurps the most precious of them4 ,there will be time to complain of their absence from the scene1 when1 by a proper self-ostracism1 you leave free for them the stage which it becomes them to occupy4 ,these are knotty matters1 ,m4 ,soyer1 for digestion4 ,with so pretty a quarrel we shall not interfere1 having a wholesome respect for an ,amazonian enemy who can stand fire like salamanders4 ,to be candid1 we are puzzled by the sprightliness of our own fancy1 and do not very distinctly comprehend how we have managed to involve the ,regenerator1 whose thoughts were bent on the pale and slim sylphs of the boudoir1 in a squabble with the rubicund and rotund vestals who watch the inextinguishable flames of ,,the ,,great ,,hearth4 ,this marvellous dialogue1 from which we have taken with our finger and thumb a tit-bit here and there1 might be the text for inexhaustible annotation4 ,it occupied no more than two pages2 but1 as ,gibbon has said of ,tacitus1 8they are the pages of ,soyer40 ,every topic within the range of human knowledge is touched1 by direct exposition or collateral allusion4 ,the metaphysician and the theologian1 the physiologist and the moralist1 are all challenged to investigate its dogmas1 which1 let us forewarn them1 are so curtly1 positively1 and oracularly propounded1 as1 if orthodox1 to need no commentary2 and if heterodox1 to demand accumulated mountains of controversy to overwhelm them4 ,for he1 we believe1 can hardly be deemed a mean opponent1 unworthy of a foeman's steel-pen1 who has at his fingers' ends 8,mullets la ,montesquieu10 8,fillets of ,haddock la ,st4 ,paul10 8,saddle of ,mutton la ,mirabeau10 8,ribs of ,beef la ,bolingbroke10 8,pouding ,souffl la ,mephistophles10 8,woodcock la ,stal10 and 8,filets de ,buf farcis la ,dr4 ,johnson40 ,the constitution of ,english cookery is precisely similar to the constitution of the ,english language4 ,both were prophetically sketched by ,herodotus in his description of the army of ,xerxes1 which gathered its numbers1 and strength1 and beauty from 8all the quarters in the shipman's card40 ,that imperishable mass of noble words--that glorious tongue in which ,soyer has prudently written #8,the ,gastronomic ,regenerator1' is in itself an unequalled specimen of felicitous cookery4 ,the dishes which furnished the most recherch dinner ,soyer ever dressed1 the 8,dner ,lucullusian la ,sampayo10 being resolved into the chaos whence they arose in faultless proportions and resistless grace1 would not disclose elements and ingredients more heterogeneous1 remote1 and altered from their primal nature1 than those which go to the composition of the few sentences in which he tells us of this resuscitation of the cna of ,petronius4 ,a thousand years and a thousand accidents1 the deepest erudition and the keenest ingenuity1 the most delicate wit and most outrageous folly1 have been co-operating in the manufacture of the extraordinary vocabulary which has enabled the ,regenerator himself to concoct the following unparalleled receipt for 8,the ,celestial and ,terrestrial ,cream of ,great ,britain40 7,see p4 #gai47 ,half a century hence1 when the simmering over the roseate fire is silent1 may we1 with ,m4 ,soyer1 be present to gaze on the happy consummation of the conceptions of his transcendent imagination6 ,the ,regenerator is too conversant with universal history not to know that his book1 in crossing the ,tweed northwards1 approaches a people more familiar with its fundamental principles than any other inhabitants of these ,fortunate ,isles4 ,england1 for anything we care1 may deserve the opprobrious title of perfidious ,albion4 ,scotland--78,stands ,scotland where it did807--was ever the firm friend of ,france4 ,ages ago1 when our southern cousins were incessantly fighting1 we were constantly dining1 with the ,french4 ,our royal and noblest families were mingled by the dearest ties with the purest and proudest blood of the adopted land of ,mary4 ,for centuries uninterruptedly was maintained an interchange of every gentle courtesy1 and every friendly succour2 and when the broadsword was not needed to gleam in the front ranks of ,gallic chivalry1 the dirk never failed to emit the first flash in the onslaughts of ,gallic hospitality4 ,the ,soyers of those times--dim precursors of the ,regenerator--did not disdain to alight on our hungry shores1 and leave monuments of their beneficence1 which are grateful to this hour in the nostrils and to the palate of prince and peasant4 ,nay1 we shrewdly conjecture that some time-honoured secrets still dwell with us1 of which the memory has long since perished in their birthplace4 ,boastful we may not suffer ourselves to be4 ,but if ,m4 ,soyer ever heard of1 or dressed1 or tasted precisely as we have dressed and tasted1 what is known to us and a very limited circle of acquaintances as 8,lamb-toasty10 we shall start instantly from the penultimate habitation of ,ultima ,thule1 commonly known as ,john ,o',groat's ,house1 expressly to test his veracity1 and gratify our voracity4 ,perhaps he may think it would not be too polite in us to transmit him the receipt4 ,not for a wilderness of ,regenerators6 ,could we unfold to him the awful legend in connexion with it1 of which we are almost the exclusive depositaries1 the cap so lightly lying on his brow would be projected upwards to the roof by the instantaneous starting of his hair4 ,the ,last ,minstrel himself1 to whom it was narrated1 shook his head when he heard it1 and was never known to allude to it again2 in reference to which circumstance1 all that the bitterest malice could insinuate was1 that if the story had been worth remembering1 he was not likely to have forgotten it4 8,one ,december midnight1 a shriek0--is probably as far as we can now venture to proceed4 ,there are some descendants of the parties1 whose feelings1 even after the lapse of five hundred years1 which is but as yesterday in a ,highlander's genealogy1 we are bound to respect4 ,in other five hundred years1 we shall1 with more safety to ourselves1 let them 8sup full of horrors40 #8,the ,gastronomic ,regenerator' reminds us of no book so much as the ,despatches of ,arthur ,duke of ,wellington4 ,the orders of ,soyer emanate from a man with a clear1 cool1 determined mind--possessing a complete mastery of his weapons and materials1 and prompt to make them available for meeting every contingency--singularly fertile in conceiving1 and fortunate without a check in executing1 sudden1 rapid1 and difficult combinations--overlooking nothing with his eagle eye1 and1 by the powerful felicity of his resources1 making the most of everything--matchless in his 8,hors-d'uvres0--unassailable in his 8,removes0--impregnable in his 8,pices de rsistance0--and unconquerable with his 8,flanks40 ,his directions are lucid1 precise1 brief1 and unmistakable4 ,there is not a word in them superfluous--or off the matter immediately on hand--or not directly to the point4 ,they are not the dreams of a visionary theorist and enthusiast1 but the hard1 solid1 real results of the vast experience of a tried veteran1 who has personally superintended or executed all the operations of which he writes4 ,it may be matter of dispute whether ,wellington or ,soyer acquired their knowledge in the face of the hotter fire4 ,they are both great ,chiefs--whose mental and intellectual faculties have a wonderful similarity--and whose sayings and doings are characterized by an astonishing resemblance in nerve1 perspicuity1 vigour1 and success4 ,in one respect ,m4 ,soyer has an advantage over his illustrious contemporary4 ,his ,despatches are addressed to an army which as far outnumbers any force ever commanded or handled by the ,hero of ,waterloo1 as the stars in the blue empyrean exceed the gas-lamps of ,london--an army which1 instead of diminishing under any circumstances1 evinces a tendency1 we fear1 of steadily swelling its ranks year by year1 and day by day--a standing army1 which the strong band of the most jealous republicanism cannot suppress1 and which the realization of the bright chimera of universal peace will fail to disband4 ,before many months are gone1 thousands and tens of thousands will be marching and countermarching1 cutting and skewering1 broiling and freezing1 in blind obedience to the commands of the ,regenerator4 8,peace hath her victories no less than those of war40 ,but it is not to be forgotten that if the sword of ,wellington had not restored and confirmed the tranquillity of the world1 the carving-knife of ,soyer might not have been so bright4 ,the confidence of ,soyer in his own handiwork is not the arrogant presumption of vanity1 but the calm self-reliance of genius4 ,there is a deal of good sense in the paragraph which we now quote4 7,see p4 xl47 ,it seems a childish remark to make1 that all salts do not coincide in their saltness1 nor sugars in their sweetness4 ,the principle1 however1 which the observation contains within it1 is anything but childish4 ,it implies that1 supposing the accuracy of a ,soyer to be nearly infallible1 the faith in his instructions must never be so implicit as to supersede the testimony of one's own senses1 and the admonitions of one's own judgment4 ,it is with the most poignant recollections that we acknowledge the justice of the ,regenerator's caution on this head4 ,we once1 with a friend who shared our martyrdom1 tried to make onion soup in exact conformity with what was set down in an ,oracle of ,cookery1 which a foul mischance had placed across our path4 ,with unerring but unreflecting fidelity1 we filled1 and mixed1 and stirred1 and watched the fatal caldron4 ,the result was to the eye inexpressibly alarming4 ,a thick oily fluid1 repulsive in colour1 but infinitely more so in smell1 fell with a flabby1 heavy1 lazy stream into the soup-plate4 ,having swallowed1 with a ,laocoonic contortion of countenance1 two or three mouthfuls1 our individual eyes wandered stealthily towards our neighbour4 ,evidently we were fellow-sufferers2 but pride1 which has occasioned so many lamentable catastrophes1 made us both dumb and obdurate in our agony4 ,slowly and sadly1 at lengthened intervals1 the spoon1 with its abominable freight1 continued to make silent voyages from the platters to our lips4 ,how long we made fools of ourselves it is not necessary to calculate4 ,suddenly1 by a simultaneous impulse1 the two windows of the room favoured the headlong exit of two wretches whose accumulated grievances were heavier than they could endure4 ,hours rolled away1 while the beautiful face of ,winander mere looked as ugly as ,styx1 as we writhed along its banks1 more miserably moaning than the hopeless beggar who sighed for the propitiatory obolus to ,charon4 ,and from that irrevocable hour we have abandoned onions to the heroines of tragedy4 ,fools1 in spite of all warning1 are taught by such a process as that to which we submitted4 ,wise men take a hint4 8,nature1 says ,i to myself0--,soyer is speaking--8compels us to dine more or less once a-day40 ,the average which oscillates between the 8more0 and the 8less10 it requires considerable dexterity to catch4 ,having read six hundred pages and fourteen hundred receipts1 the question is1 where are we to begin8 ,our helplessness is confessed4 ,is it possible the ,regenerator is1 after all1 more tantalizing than the ,barmecide8 ,no--here is the very aid we desiderate4 ,our readers shall judge of a 8,dinner ,party at ,home40 7,see p4 #fcf47 ,we shall be exceedingly curions to hear how many hundred parties of eight persons1 upon reading this bill of fare in our pages1 will1 without loss of time1 congregate in order to do it substantial honour4 ,such a clattering of brass and brandishing of steel may strike a new government as symptomatical or preparatory of a popular rising4 ,we may therefore reassure them with the information1 that those who sit down with ,m4 ,soyer1 will have little thought of rising for a long time afterwards4 ,we have introduced #8,the ,gastronomic ,regenerator' to public notice in that strain which its external appearance1 its title1 its scheme1 and its contents1 demand and justify4 ,but we must not1 even good-humouredly1 mislead those for whose use its publication is principally intended4 ,to all intents and purposes ,m4 ,soyer's work is strictly and most intelligibly practical4 ,it is as full of matter as an egg is full of meat2 and the household which would travel through its multitudinous lessons must be as full of meat as the ,regenerator is full of matter4 ,the humblest1 as well as the wealthiest kitchen economy1 is considered and instructed2 nor will the three hundred receipts at the conclusion of the volume1 which are more peculiarly applicable to the 8,kitchen at ,home10 be1 probably1 the portion of the book least agreeable and valuable to the general community4 ,for example1 just before shaking hands with him1 let us listen to ,m4 ,soyer1 beginning admirably to discourse of the 8,choosing and ,roasting of plain ,joints40 7,see p4 #fcg47 ,how full of milky kindness is his language1 still breathing the spirit of that predominant idea--the tranquillization of the universe by 8copious dinners60 ,he has given up 8basting0 with success4 ,men may as well give up basting one another4 ,nobody will envy the ,regenerator the bloodless fillets worthily encircling his forehead1 should the aspirations of his benevolent soul in his lifetime assume any tangible shape4 ,but if a more distant futurity is destined to witness the lofty triumph1 he may yet depart in the confidence of its occurrence4 ,the most precious fruits ripen the most slowly4 ,the sun itself does not burst at once into meridian splendour4 ,gradually breaks the morning2 and the mellow light glides noiselessly along1 tinging mountain1 forest1 and the city spire1 till a stealthy possession seems to be taken of the whole upper surface of creation1 and the mighty monarch at last uprises on a world prepared to expect1 to hail1 and to reverence his perfect and unclouded majesty4 ,,the ,,morning ,,post4 ,cream of ,egypt l',ibrahim ,pacha4 ,the novelty of the bill of fare which appeared in our columns of ,saturday last relating to the banquet given to his ,highness ,ibrahim ,pacha1 by the members of the ,reform ,club1 the day previous1 having since been the topic of general conversation1 our readers will perhaps feel interested in the description of two of the most novel and original dishes served on that occasion4 ,the first1 entitled 8,cream of ,egypt l',ibrahim ,pacha10 and composed expressly for the occasion by ,m4 ,soyer1 the chef de cuisine of the club1 was the admiration of the whole company1 and especially so of the ,pacha1 who as soon as it was placed before him1 quickly perceived the honour intended to be conferred upon him4 ,this dish consisted of a pyramid about two feet and a half high1 made of light meringue cake1 in imitation of solid stones1 surrounded with immense grapes and other fruits1 but representing only the four angles of the pyramid through sheets of waved sugar1 to show1 to the greatest advantage1 an elegant cream l'ananas1 on the top of which was resting a highly-finished portrait of the illustrious stranger's father1 ,mehemet ,ali1 carefully drawn on a round-shaped satin carton1 the exact size of the top of the cream4 ,the portrait was immediately observed by his ,highness1 who carefully took it up1 and1 after showing it to several of his suite1 placed it in his bosom4 ,what was his ,highness's astonishment1 however1 on again looking at the spot1 to observe in the cream1 as under a glass1 a highly-finished portrait of himself1 surrounded by a very carefully-executed frame4 ,m4 ,soyer1 having been sent for by the party1 was highly complimented by his ,highness1 through his interpreter4 ,the ,pacha desired to know where and how he could procure such a likeness of his father1 and how his own was so correctly drawn in the cream8 8,please tell his ,highness10 says ,m4 ,soyer to the interpreter1 8that both were executed from the original sketches drawn by our celebrated artist ,horace ,vernet1 whilst in ,alexandria4 ,the portrait in the cream is drawn on wafer-paper1 which being placed on the damp jelly representing the glass1 dissolves1 and nothing remains of the wafer-paper but the appearance of the portrait painted in light water-colours4 ,the imitation of the gilt frame is made with the eau de vie of ,dantzic and gold water mixed with the jelly1 the gold leaf of which forms the frame40 ,after having been thanked by the ,pacha1 the pyramidal cream of ,egypt was ordered to be shown to each guest by sliding it from one to the other round the table4 ,though everything was eatable in it1 this magnificent dish was respected1 and remained untouched until the end of the banquet1 though everybody tried to partake of the fruit which surrounded it4 ,the next dish which much amused the company was the one entitled the 8,gateau ,britannique l'amiral10 being the representation of an old man-of-war1 bearing the ,english and ,egyptian flags1 drawn on rice-paper1 the ship being filled with ice mousseuse aux pche4 and loaded with large strawberries1 cherries1 grapes1 and bunches of currants4 ,it was so placed on the table that ,commodore ,napier had to help from this cargo the illustrious stranger1 who appeared much amused at the incident4 ,the moisture and liquor of the ice gradually melted and imbibed the carcase of the vessel1 which was made of a kind of delicate sponge cake4 ,while the gallant commodore was in the act of helping the remainder of the ice1 the ship gave way1 and formed a complete wreck1 which caused great hilarity among the company who were close enough to witness the scene4 ,,newspapers1 c4 ,,in ,,which ,m4 ,,soyer',s ,,work ,,has ,,been ,,noticed4 ,athenum4 ,bell's ,life4 ,blackwood's ,magazine4 ,britannia4 ,brussels ,herald4 ,builder4 ,chambers's ,journal4 ,colburn's ,new ,monthly4 ,court ,journal4 ,courrier de l',europe4 ,douglas ,jerrold4 ,english ,gentleman4 ,era4 ,examiner4 ,glasgow ,constitutional4 ,globe4 ,guardian4 ,hood's ,magazine4 ,illustrated ,news4 ,john ,bull4 ,journal des ,dbats4 ,la ,mode4 ,dispatch4 ,literary ,gazette4 ,liverpool ,chronicle4 ,l',observateur ,franais4 ,morning ,chronicle4 ,morning ,herald4 ,morning ,post4 ,musical ,world4 ,naval and ,military ,gazette4 ,observer4 ,petit ,courrier des ,dames4 ,pictorial ,times4 ,punch4 ,satirist4 ,sharpe's ,magazine4 ,spectator4 ,sun4 ,sunday ,times4 ,tablet4 ,times4 ,weekly ,chronicle4 ,windsor and ,eton ,journal ,atlas4 99 99 99 99 99 ,from #8,,the ,,times' of the #aith ,,february1 #ahdg4 ,third ,edition4--,yes6 a third edition of this truly national work now lies before us4 ,the public1 as we shrewdly foresaw1 have not failed to appreciate the labour of its author4 ,alexis ,soyer has received the reward that sooner or later is bestowed upon the philanthropist and the patriot4 ,it may possibly be remembered that when the incomparable cook of the ,reform ,club was overcome1 to use his own words1 with 8a thrill of horror10 by the request of several persons of distinction1 8particularly the ladies10 who urged him to publish a cookery book1 he suddenly recollected having been in 8a most superb library10 where all at once his attention was attracted by the #aith edition of a voluminous work1 which was supported on either side by the glories of a ,milton and a ,shakspeare4 ,when the ,regenerator found courage to open the precious volume1 to his great disappointment he discovered 8a receipt for ox-tail soup40 8,the terrifying effect produced upon me10 says ,monsieur ,soyer1 8by this succulent volume made me determine that my few ideas1 whether culinary or domestic1 should never encumber a sanctuary which ought to be entirely devoted to works worthy of a place in the temple of the ,muses40 ,alas1 how rash are human resolutions6 ,how little1 in the obscurity of our spring-time1 do we dream of the dazzling splendour that awaits our coming summer6 ,every library1 from the ,london to the ,british ,museum1 from ,brocket ,hall to the ,palace of the ,tuileries1 has welcomed the ,regenerator to its choicest shelf1 and edition follows edition with a rapidity which1 in the case of so ponderous a work1 is positively marvellous4 ,like ,byron1 ,m4 ,soyer finds himself famous in a morning4 ,we do not grudge him his greatness1 but we confess we do envy the succeeding generations1 who1 destined to be the offspring of men that have been taught by ,soyer to eat--not to appease hunger1 but to elevate the soul1--will have acquired a delight in existence for which their grosser grandfathers were physically unfit4 ,we welcome with all respect the third appearance of this true child of civilization4 ,we can do no more4 99 99 99 99 99 ,,arney',s ,,patent ,,jelly ,,blanc ,,mange ,,powders4 ,for the last eighteen months1 ,i have invariably used the above production1 and must acknowledge that these ,powders combine all the requisites generally expected in a new invention4 ,it is well known that cooks1 in the country in particular1 are very often disappointed in obtaining calf's feet1 and it also happens at times that they do not always succeed in producing a clear and fine jelly1 although good in taste1 not pleasing to the sight2 the above ,powders obviate all disappointments4 ,they can be in store1 and used when required2 then is an economy in the cost1 economy of time1 and a certainty of having a brilliant jelly at any time4--,a4 ,,soyer4 ,as these ,powders are prepared with the very best material1 they are equal to calf's feet2 and although already flavoured1 can be altered according to taste4 ,sold at #as4 per ,packet1 or #bs4 per ,bottle1 at #cc1 ,frith ,street1 ,soho ,square2 and at ,,arney's ,factory1 ,willow ,mills1 ,mitcham ,common1 ,surrey4 ,one ,packet at #as4 will make a ,jelly of one pint and a half2 and a ,bottle at #bs4 three pints4 99 99 99 99 99 ,,makepeace',s ,,culinary ,,herbs4 ,i feel justified1 from experience1 in very strongly recommending 8,,makepeace',s ,,culinary ,,herbs01 which are admirably prepared for kitchen purposes1 and of inestimable value for sea voyages4 ,their convenience and utility are decidedly of the greatest advantage in a well-organised kitchen2 the cook having at all seasons of the year every species of herb used in cookery1 which hitherto could only be partially obtained4 ,the flavour is kept in high perfection2 and the appearance of these herbs are really pleasing to the sight4 ,amongst the great variety of them1 parsley1 sage1 tarragon1 and winter savoy are particularly useful2 the onion1 garlic1 and eschalot powders1 when sprinkled over hot joints1 steaks1 or chops1 impart a most delicious flavour to it4 ,the veal and pork stuffing are very fine1 and save an immense deal of trouble4 ,in fact1 ,i may say that no exception can be made1 as all these excellent herbs are prepared1 regardless of trouble and expense1 in a most careful and scientific manner2 which is a great credit to the patience of the inventor1 and a benefit to society4--,a4 ,,soyer4 ,sold in neat ,boxes1 sorted at #as4 and #bs4 per ,bottle1 at #cc1 ,frith ,street1 ,soho ,square and at ,,makepeace',s ,factory1 ,mitcham1 ,surrey4 99 99 99 99 99 ,,soyer',s ,,model ,,kitchen4 ,from the ,times1 ,sept4 #bh1 #ahdg4 8,to the ,editor of the ,times4 8,,sir1--,the great interest you manifested in ,february last1 when ,i made known my intention of erecting by subscription a model kitchen for the poor1 was handsomely responded to by the public1 and the scheme being considered by ,government likely to be 7at that distressing period7 of immense advantage for ,ireland1 ,i was requested to lay my plans before the ,lords of the ,treasury1 and being approved of1 ,i willingly accepted the invitation of erecting my model kitchen in ,dublin1 instead of ,london1 as ,i at first intended4 8,having successfully proved that the system was of paramount importance1 both as regards the large quantity of superior food that could be produced1 and the immense saving that could be effected1 the ,government then purchased my model kitchen1 and the ,south ,union ,relief ,committee of ,dublin have had the use of it ever since the #bdth of ,april4 8,as ,i am certain1 ,sir1 that my subscribers and the public will feel interested in the result of my plan1 the following brief statement will1 ,i hope1 awaken all local boards 7if at all anxious71 and adopt a system which must save1 on a very moderate calculation1 at least #ej per cent4 at any period of either scarcity or plenty4 8,i leave to those who are better acquainted than ,i am with statistics what would be the amount saved to the ratepayers all through the country4 8,from the opening of my model kitchen by me1 on the #fth of ,april last1 to the #bdth1 the number of rations of #b lb4 each was #dj1jjj 8,from the #bfth of ,april to the #bb;d of ,may1 by the ,south ,union ,relief ,committee1 the number of rations1 averaging #ab1fjj per day1 was #cjj1jjj 8,from the #bdth of ,may to the #cast of ,july1 also by the ,south ,union ,relief ,committee1 the number of rations per day varying from #a1gej to #bc1fdj1 was #gbi1bgi 8,from the #b;d of ,august to the #adth1 averaging #f1ejj a-day1 was #gh1jjj 8,making #b1hfh1agi lb4 of food1 and of rations #a1adg1bgi 8,to supply that number of rations by the old plan of preparing food in different depts1 would have cost1 at #c;d4 per ration 7which is rather under the average71 the sum of #ae1ecf 8,but1 according to my plan of preparing food with my model kitchen1 as it was estimated in a report made to the ,relief ,committee by its ,secretary1 on the #bc;d of ,april last1 the cost of each ration1 including coals1 expenses of house1 carriage1 labour1 c4 came to #a;d41 making altogether1 for #b1hfc1aig lb4 of solid food1 a sum of #g1ghh 8,effecting a saving in favour of the ,south ,union ,committee of #ej per cent41 or a sum of #g1gfh 8,in support of the above statement1 ,i beg to observe that the ratepayers of the ,north ,union of ,dublin have paid #cs4 #d;d4 in the pound1 whilst those of the ,south ,union only paid #as4 ,this result1 ,sir1 speaks volumes in favour of my system4 ,in addition to the model kitchen1 ,messrs4 ,brown ,co41 of ,great ,suffolk ,street1 ,borough1 have erected one of their patent steam-plate ovens1 which can bake on an average #a1jjj loaves of #d lb each every #ab hours with three bushels of coke4 ,the #a1jjj loaves require #aa sacks of flour1 consequently1 #bb sacks can be worked in #bd hours1 #acb sacks per week1 at about #a;d4 per sack for fuel4 ,what with the savings in baking1 and also the new process of making bread1 ,i have introduced1 ,i calculate that full #be per cent4 can be saved on the cost of bread at all times4 8,therefore1 admitting that the model kitchen1 the new oven1 and the new bread could only save #ce or #dj per cent4 to the ratepayers1 the system cannot be otherwise than particularly interesting to the whole community4 8,i am1 ,sir1 yours most respectfully1 8,a4 ,,soyer4 8,,reform ,,club1 ,sept4 #bc40 99 99 99 99 99 ,under the ,patronage of the ,right ,rev4 the ,lord ,bishop of ,london4 ,,soyer',s ,,parochial ,,model ,,kitchen1 ,,for ,,the ,,poor ,,weavers ,,of ,,spitalfields4 ,from the ,times of ,february #ba4 8,,sir--,having lately been introduced by several gentlemen of distinction to the ,reverend ,joseph ,brown1 the benevolent pastor of ,saint ,matthias1 ,spitalfields1 with the view of relieving1 if possible1 at a trifling expense1 the sufferings of that industrious but distressed class of society1 the ,weavers of ,spitalfields2 and having1 with that gentleman1 visited several of their abodes1 we found1 in many of the houses1 five or six in a small room1 entirely deprived of the common necessaries of life--no food1 no fire1 and hardly any garment to cover their persons1 and that during the late severe frost4 ,in one of the attics we visited we inquired of a woman how they subsisted4 ,her husband1 she said1 had no employment during the last four months1 and that they merely lived on what he could get by begging in the streets2 she added1 that she and her children had not tasted a bit of food for twenty-four hours1 the last of which consisted of apples partly decayed1 and bits of bread given to her husband1 which food we may consider1 if even plentiful1 to be pernicious to health4 ,the only piece of furniture in that gloomy abode of misery was the weaving machine1 now at rest1 and which1 in time of prosperity1 was used to provide food1 and made1 if not a wealthy1 at least a happy home for those now wretched and destitute families1 and the scientific production of which has often1 and even now1 adorns the persons of thousands of the aristocracy and gentry of the country4 8,i am quite convinced1 ,sir1 that the wearers of those luxuries possess at all times the most charitable feelings towards their fellow-creatures in distress2 and when they are made aware1 through the medium of your powerful journal1 of the facts of the present lamentable position of those who have by their industry so often gratified their sights and wishes1 none of them will1 ,i am certain1 refuse a small token of charity towards the relief of those unfortunate martyrs of industry1 whose poverty no one can blame1 but whom everybody must pity4 ,after having witnessed such distressing scenes1 ,i immediately proposed that my ,subscription ,kitchen for the ,poor1 which was being made at ,messrs4 ,bramah and ,prestige's factory1 should be erected1 without any loss of time1 in the most populous district of ,spitalfields1 where there are no less than #aj1jjj poor people in one parish1 and hardly any wealthy families among them to give them relief4 8,i am happy to inform you1 ,sir1 that my first experiment1 made last ,saturday1 has been most successful1 having been able to make a most excellent peas panada and meat soup in less than one hour and a half1 and that at a very moderate expense--the quickness and saving of which are partly owing to the contrivance of my new steam apparatus1 and which food was distributed1 without any confusion1 in less than twenty minutes1 to about ,,three ,,hundred ,,and ,,fifty children1 who were selected for the occasion from the different schools1 the remainder of the food1 with bread1 being given away to many poor families in the neighbourhood4 8,the kitchen will remain open daily1 and nothing will be given away except to those who are proved to be quite destitute2 a quart of food or soup1 and a quarter of a pound of bread1 will be given for one penny4 8,all information respecting the issuing of tickets and receiving of subscriptions will be made known by advertisements4 8,i am aware that every nobleman1 gentleman1 and tradesman have to support their own poor1 and therefore propose that not more than a guinea should be received from any one as a subscription2 but from #f;d4 to the above sum will be most thankfully received1 and disposed of with the greatest economy4 8,i beg to observe1 that any of the subscribers who should wish to keep their names private1 will be pleased to make a private mark1 that they may see it correctly entered in a catalogue1 which will be published monthly1 with an account of all the subscriptions received1 expenses incurred1 the quantity of ingredients consumed1 with a correct list of the poor relieved4 8,i trust1 under all these circumstances1 you will be good enough to give a place to this letter in your journal4 8,with the highest consideration1 8,i am1 ,sir1 your most obliged1 8,a4 ,,soyer4 8,,reform ,,club1 ,feb4 #ag40 99 99 99 99 99 ,,soyer',s ,,culinary ,,innovation4 ,,miniature ,,kitchen ,,for ,,the ,,navy4 ,,by ,,an ,,observer4 ,the indefatigable ,gastronomic ,regenerator1 ,mons4 ,soyer1 whose mind is always catering for the comfort and the taste of all classes of society1 has not only given us a most useful work on ,cookery1 containing thousands of excellent receipts1 but also various plans for the construction of kitchens1 such as the matchless ,kitchen of the ,reform ,club1 the ,kitchen of the ,wealthy1 his ,kitchen at ,home1 the ,bachelor's1 and the ,cottage ,kitchen4 ,but when the late famine took place in ,ireland1 his attention was quickly drawn to the shortest and most economical means of relieving a vast number of the destitute1 and that1 by the erection of a ,model ,kitchen on a plan entirely new1 and which proved of the utmost importance in ,dublin1 both as regards superiority of wholesome food1 and its immense saving in preparation1 which can be tested daily by rich and poor in merely consulting that excellent sixpenny little book1 the #8,poor ,man's ,regenerator1' containing twenty-three invaluable receipts for the working class and the poor4 ,what leads us to the above introductory remarks is1 that for a little while we find him abandon the inhabitants of terra firma for the wide ocean1 to show us that he can devote also a portion of his time and exertion to the comfort of seafaring life in the fitting up of a commodious ,miniature ,kitchen on board every-sized vessel laying claim to real improvement4 ,lately the beautiful and splendid steam-ship the ,guadalquiver1 built at ,liverpool1 left that wealthy mercantile town for the ,spanish ,main with a kitchen such as never was before attempted to be erected4 ,to give our readers an idea of the completeness of this ,marine ,miniature ,kitchen1 they will be surprised when we say that in a confined space of seventeen feet long and eight wide1 a range with vertical bars1 smoke-jack1 screen1 spits and dripping pan are erected1 where roasting may be done in great perfection3 next is a bain-marie1 for keeping soups and sauces very hot1 without the danger of burning or of being upset in rough weather3 three charcoal stoves1 hot plate1 gridiron2 and a steam boiler for dressing vegetables1 and even meat or fish1 is found to be a very great convenience4 ,there is also a good oven for baking bread1 pastry1 and biscuits1 and a hot closet above2 a kitchen table1 with drawers and sliding shelves1 under which is a cupboard for preserves1 a pestle and mortar1 vegetable and washing boxes2 under the stove and hot plate are two recesses for fuel2 above the stoves are placed rows of shelves1 upon which blocks of wood are fixed for each saucepan2 on the edges of the shelves the saut pans1 covers1 and ladles are suspended1 and secured with bands of ,india rubber to prevent the rattling3 in fact a complete #8batterie de cuisine' is at the disposal of the cook2 and the last but not the least ingenious design is a moveable balance grating1 with something new in its contrivance1 as it prevents the upsetting of any saucepans used upon it in stormy weather4 ,two perpendicular pieces of iron of about fifteen inches are fixed into a circle1 the size of the charcoal stove1 at the extreme points of the square1 where pins of iron are fixed to keep the circle in its place2 between the two uprights is the grating1 supported by two rods on each side1 finishing in a point1 and turning at the end like a hook1 to go into the holes perforated at the top of the uprights1 thus acting like the compass1 the saucepans are thus always on a level2 and by merely turning the circle to whatever point is required1 this balance grating will support its burthen over the fire constantly on a level1 despite the rolling of the vessel4 ,outside1 leading to the deck1 are rows of hooks covered over to hang up meat1 game1 and poultry4 ,in fact1 the whole of the fittings are so contrived that they have the appearance of fixture4 ,this kitchen is also well ventilated and fire-proof1 and in it a recherch dinner can easily be dressed for one hundred persons1 being the average number of passengers likely to be taken up by the ,guadalquiver on the coast of ,cuba1 in connexion with the railroad constructed right through the ,island4 ,for a kitchen in a vessel of less dimension1 one steam pan1 the hot plate and oven would be sufficient1 and only a few of the useful articles mentioned would be required1 thereby considerably diminishing the expense1 and then possess a kitchen very superior to those now constructed4 ,,footnotes3 #a ,a very minute description and drawings of the kitchen and apparatus will be found at the end of the ,receipts devoted to the ,kitchen of the ,wealthy4 #b ,the mashed potatoes which are to be used for dishing up as described throughout this work1 are simply prepared as follows3--,plain boil or steam six or eight large mealy potatoes2 when well done1 peel and put them into a stewpan with two ounces of butter1 a little salt2 then with the prong of a fork whisk them till quite in pure2 then add two tablespoonfuls of milk1 work up with a small wooden spoon till forming a paste2 then lay a small quantity on a clean cloth1 roll it to the circumference of a fourpenny or sixpenny piece1 and form a round with it in your dish according to the size of the entre2 alter the proportion according to the size of the flanc or remove4 #c ,the veal stock mentioned in the several receipts is made precisely as the stock for white sauce4 #d ,a culinary term4 #e ,in ,france we have silver dishes on purpose for au gratins1 in which they are dressed and served to table1 the gratin adhering to the bottom of the dish4 #f ,see ,kitchen at ,home4 #g ,it would be advisable to have a mould purposely for borders of this description two inches in height1 half an inch in depth1 and eight inches in diameter1 with a cylinder five inches in diameter2 these borders are by some always used instead of a border of mashed potatoes1 but ,i prefer the last-mentioned1 being quicker made1 the entres resting more steadily upon it1 and1 being laid thinly upon the dishes1 never interfering with any description of sauces4 #h ,a cylinder copper mould is preferable to a plain one1 but as almost every kitchen has plain moulds1 ,i describe this in preference4 #i ,the flesh of the wild boar being rather difficult to obtain in this country1 the head being the only part considered worth presenting1 the flesh of the common pig may be used for the forcemeat and interior1 as well as the rind1 which must be selected in pieces as large as possible2 a bottle of common port wine is an improvement in the pickling4 #aj ,some amateurs would prefer them stewed gently for eight hours1 but ,i consider they then lose half their flavour4 #aa ,if no mould1 pat half a pound less butter in the paste and raise the pie with your hands1 making a bold ornament round and upon the top4 #ab ,the first time ,i served a salad of the above description after inventing it was in a dinner which ,i dressed for some noblemen and gentlemen who had made a wager as to which could send the best dinner1 myself or the artiste at a celebrated establishment in ,paris1 where they had previously dined2 my first course being full of novelty1 gained the approbation of the whole party1 but the salad created such an unexpected effect that ,i was sent for1 and had the honour of sitting at the table for an hour with them and over several rosades of exquisite ,laffitte2 the salad was christened la ,soyer by ,general ,sir ,alexander ,duff1 who presided over the noble party4 #ac ,for the description to make hot water paste for raised pies1 see pt chaud 7,no4 #fah74 #ad ,flan moulds are generally fluted1 and about an inch and a half in height4 #ae ,the only way to shape them properly is by taking a piece the size of a walnut1 and moulding it with your finger at the rim of the stewpan2 drop them upon a baking-sheet1 and make them still more round with the paste-brush in egging them over4 #af ,in emptying the interior of this or any of the following cakes for removes1 care should be taken not to leave them either too thick or too thin2 if too thick it would not hold sufficient ice1 and eat very heavy1 if the reverse it would be too delicate1 and not hold together in dishing up4 ,about three quarters of an inch in most cases would be the thickness required4 ,any of the ,removes may be curtailed in point of size1 but the above would be sufficient for a dinner of eighteen persons4 #ag ,these round paper cases are to be procured at ,temple's1 ,whitcomb street1 ,belgrave square4 #ah ,to freeze quickly any description of ice the freezing-pot must be well set1 place it in the centre of the pail1 which must be large enough to give a space of four inches all round1 break twelve pounds of ice up small1 which put round at the bottom six inches in depth1 over which put two pounds of salt1 beat down tight with a rolling-pin1 then more ice1 then salt1 proceeding thus until within three inches of the top of your freezing-pot1 saltpetre mixed with the salt will facilitate it in freezing4 #ai ,for this purpose ,i can recommend the stone bottles and apparatus for preserving fruits invented by ,mr4 ,james ,cooper1 of ,no4 #g1 ,st4 ,john-street1 ,clerkenwell2 ,i have used them upon several occasions and for different descriptions of fruit1 and have never met with any system that so well preserved the freshness of the fruit1 or which is more simple in its operation4 #bj ,i consider too large a table to be as bad as too large a kitchen1 in which much time is lost in the cleaning1 and more in running about for articles required for use4 #ba ,the old fashioned triangular trivets seemed to have been made as inconvenient as possible1 being made only for one large stewpan to stand over the fire1 not leaving room for any smaller ones round4 #bb ,the maker of these gas stoves is ,mr4 ,rikett1 who constructs them to perfection at a trifling expense according to their merit4 #bc ,especially in ,france1 where cookery was first cradled1 and has ever since been well nursed4 #bd ,being a brown earthen pot1 which costs about sixpence or a shilling1 and which with care would last twenty years2 the more it is used the better soup it makes4 #be ,the receipts for paste being so simple in the other department of this book1 ,i shall1 upon all occasions1 refer my readers to them1 7p4 #dgh47 #bf ,if you should have a little gravy1 use it instead of water1 if not a piece of glaze added to half a pint of water would make a very good gravy4 #bg ,it would be very easy to ascertain when done1 by running a packing-needle or sharp-pointed knife through1 if tender it is done2 this remark also applies to any description of meat pies4 #bh ,extracted from my 8,dlassements ,culinaires10 lately published by ,jeffe1 ,burlington ,arcade2 a second edition of which will shortly appear4 #bi ,to show plainly the interior of this dish1 it has been drawn one size larger than it is in reality4 ,these dishes are only to be had by applying to ,mr4 ,soyer1 of the ,reform ,club1 or at ,mr4 ,george ,smith's1 ,no4 #eg1 ,conduit street1 ,regent street1 he being the only manufacturer4 #cj 8,but though in his manner1 none of her works has the least subserviency of imitation1 or the stiffness of copy40--,times4 #ca ,gentleman's ,magazine4 #cb 8,la ,crs ,anglaise40 99 99 99 99 99 ,typographical errors corrected by the etext transcriber3 when add two tablespoonfuls then add two tablespoonfuls pg #bi two tablespoonfuls of liason two tablespoonfuls of liaison pg #cg x #b when fill it up and your consomm then fill it up and your consomm pg #ed have ready boiled a a quart have ready boiled a quart pg #ahc have an ox tonge have an ox tongue pg #baj eight square dieces eight square pdieces pg #djb with which garnish the ballotins with which garnish the ballotins pg #dbf ,pocure ten fine heads ,procure ten fine heads pg #dea ,brussels ,sprouts saut au buerre ,brussels ,sprouts saut au beurre pg #dfb cream served upon in was cut cream served upon in was cut pg #dhc and a a little powdered cinnamon and a little powdered cinnamon pg #dig into a a round bowl into a round bowl pg #ebe when completly but thinly when completely but thinly pg #eda a little powdered cinamon a little powdered cinnamon pg #dig see if coloured sufficently see if coloured sufficiently pg #eaj cotelettes de mouton en suprise cotelettes de mouton en surprise pg #eee untill becoming very light until becoming very light pg #efd make a litttle white sauce make a little white sauce pg #fdh but six tablespoonfuls of salad-oil put six tablespoonfuls of salad-oil pg #feh with a little scraped horeradish with a little scraped horseradish pg #ffj place upon you dish place upon your dish pg #fff