---------------------------------------- -------------------------------- ,,mod]n ,,cook]y ,,= ,,private ,,families ,,by ,,eliza ,,acton ,,new ,,edition ,,london ,,longmans1 ,,gre51 ,,read]1 ,,& ,,dy] #ahhb4 ---------------------------------------- -------------------------------- ,,preface4 ------- ,x _c be d5i$ t an improv$ sy/em ( practical dome/ic cook]y1 & a bett] k ( its fir/ pr9ciples1 are /ill mu* ne$$ 9 ?is c\ntry2 :]e1 f ignorance1 or f mismanagem5t 9 _! prep>ation1 ! daily wa/e ( excell5t provisions almo/ exce$s belief4 ,?is wa/e is 9 itself a v s]i\s evil :]e s l>ge a portion ( ! community (t5 procure--z !y d 9 ,engl&--) pa9ful difficulty1 & ) ! heavie/ lab\r1 ev5 suffici5t bread to su/a9 exi/5ce2 b ! am\nt ( positive disease :i* is caus$ among/ u by improp] food1 or by food r5d]$ un:olesome by a bad mode ( cook+ x1 seems a great] evil /ill4 ,! influ5ce ( diet ^u heal? is inde$ a subject ( f> deep] importance ?an x w\ld usually appe> to be consid]$1 if we may judge by ! pr(\nd indiff]5ce ) :i* x is commonly treat$4 ,x has occupi$1 x is true1 ! e>ne/ att5tion ( _m em95t m5 ( sci5ce1 sev]al ( :om h rec5tly inve/igat$ x ) ! mo/ pati5t & labori\s rese>*1 ! results ( :i* !y h made kn[n to ! _w 9 _! writ+s1 accompani$1 9 "s in/ances1 by in=mation ( ! highe/ value z to ! mo/ pr(itable & nutriti\s modes ( prep>+ v>i\s k9ds ( vi&s4 ,9 arrang+ ! pres5t enl>g$ edition ( ?is volume = publication1 ,i h gladly tak5 advantage ( su* ( _! in/ructions 7^? ( ,b>on ,liebig especially7 z h seem$ to me adapt$ to its "*1 & likely to increase its real utility4 ,^!1 ,i feel assur$1 if c>efully foll[$ out1 w mu* assi/ our progress 9 cul9>y art1 & dim9i% ! unnecess>y degree ( exp5diture :i* has hi!rto att5d$ its op]ations2 = x may safely be av]r$ t good cook]y is ! be/ & true/ economy1 turn+ to full acc\nt e :olesome article ( food1 & conv]t+ into palatable meals1 :at ! ignorant ei!r r5d] uneatable1 or ?r[ away 9 disda94 ,x is a popul> error to imag9e t :at is call$ good cook]y is adapt$ only to ! e/abli%m5ts ( ! weal?y1 & t x is beyond ! rea* ( ^? :o are n afflu5t4 ,on ! contr>y1 x matt]s comp>atively little :e!r "s few di%es1 amid/ an abundant v>iety1 be prep>$ 9 _! p]fection or n2 b x is ( ! utmo/ consequ5ce t ! food :i* is s]v$ at ! m simply suppli$ tables ( ! middle classes %\ld all be well & skilfully prep>$1 p>ticul>ly z x is f ^! classes t ! m5 pr9cipally emanate to ^: indefatigable indu/ry1 high intellig5ce1 & active g5ius1 we are ma9ly indebt$ = our advancem5t 9 sci5ce1 9 art1 9 lit]ature1 & 9 g5]al civilisation4 ,:5 bo? ! m9d & body are exhau/$ by ! toils ( ! day1 heavy or unsuitable food1 s f> f recruit+ _! enfeebl$ p[]s1 pro/rates _! en]gies m completely1 & acts 9 e way injuri\sly ^u ! sy/em2 & x is no exagg]ation to add1 t _m a valuable life has be5 %ort5$ by disreg>d ( ?is fact1 or by ! impossibility ( obta9+ su* diet z nature imp]atively requir$4 ,x may be urg$1 t ,i speak ( r>e & extreme cases2 b inde$ x is n s2 & ! impression produc$ on me by ! discom=t & ! suff]+ :i* h fall5 "u my own obs]vation1 has r5d]$ me extremely anxi\s to aid 9 discov]+ an effici5t rem$y = !m4 ,) ?is object always 9 view1 ,i h zeal\sly endeav\r$ to asc]ta91 & to place cle>ly be=e my read]s1 ! mo/ rational & heal?ful me?ods ( prep>+ ^? simple & ess5tial k9ds ( n\ri%m5t :i* =m ! /aple ( our common daily f>e2 & h occupi$ myself b little ) ! elegant sup]fluities or luxuri\s novelties ) :i* ,i might p]haps m attractively1 ?\gh n m usefully1 h fill$ my pages4 ,%\ld "s p]sons feel disappo9t$ at ! plan ,i h pursu$1 & regret ! omissions :i* !y may discov]1 ,i w\ld rem9d !m1 t ! fa%ionable di%es ( ! day may at all times be procur$ f an able confection]2 & t "p ( ! space :i* ,i might h allott$ to !m is1 ,i hope & believe1 bett] occupi$ by ! subjects1 homely z !y are1 to :i* ,i h devot$ x--t is to say1 to ample directions = dress+ vegetables1 & = mak+ :at _c be pur*as$ 9 ?is c\ntry--unadult]at$ bread ( ! mo/ und5iably :olesome quality2 & ^? refre%+ & f9ely-flav\r$ v>ieties ( pres]v$ fruit :i* are s conducive to heal? :5 judici\sly tak51 & = :i* 9 illness !re is (t5 su* a va9 & fev]i% crav+ :5 no h\sehold /ores ( !m c be comm&$4#a ,footnote #a3 ,_m ( ^? made up = sale are absolutely dang]\s eat+2 ^? :i* are n adult]at$ are g5]ally s ov]sweet5$ z to be di/a/eful to invalids4 ,m]ely to please ! eye by su* fanciful & elaborate decorations z di/+ui% _m mod]n d9n]s1 or to flatt] ! palate by ! production ( new & entic+ da9ties1 ought n to be ! pr9cipal aim1 at lea/1 ( any "w on cook]y4 8,eat1--to live0 %\ld be ! motto1 by ! _s ( :i* all writ]s ^u x %\ld be guid$4 ,i mu/ "h obtrude a few words ( p]sonal int]e/ to myself4 ,at ! risk ( appe>+ extremely egoti/ic1 ,i h app5d$ 8,au?or's ,receipt0 & 8,au?or's ,orig9al ,receipt0 to _m ( ! cont5ts ( ! foll[+ pages2 b ,i h done x solely 9 self-def5ce1 9 consequ5ce ( ! unscrupul\s mann] 9 :i* l>ge portions ( my volume h be5 appropriat$ by contempor>y au?ors1 )\t ! slighte/ ackn[l$gm5t ( ! s\rce f :i* !y h be5 d]iv$4 ,i h all[$ ?is unfairness1 & mu* beside1 to pass entirely unnotic$ until n[2 b ,i am suff]+ at pres5t too sev]e a p5alty = ! ov]-ex]tion entail$ on me by ! plan :i* ,i adopt$ = ! "w1 long] to see ) p]fect composure /rang]s coolly tak+ ! cr$it & ! pr(its ( my toil4 ,! subjo9$ passage f ! preface ( my fir/ edition w expla9 9 :at ?is toil--s completely at v>iance ) all ! previ\s habits ( my life1 &1 !re=e1 s injuri\s 9 its effects--consi/$2 & prev5t ! necessity ( recapitulat+ "h1 9 ano!r =m1 :at ,i h already /at$ 9 x4 8,among/ ! l>ge numb] ( works on cook]y :i* we h c>efully p]us$1 we h nev] yet met ) "o :i* appe>$ to u ei!r q int5d$ =1 or entirely suit$ to ! ne$ ( ! totally inexp]i5c$6 none1 9 fact1 :i* conta9$ ! fir/ rudim5ts ( ! art1 ) directions s practical1 cle>1 & simple1 z to be at once und]/ood1 & easily foll[$1 by ^? :o _h no previ\s k ( ! subject4 ,?is defici5cy1 we h endeav\r$ 9 ! pres5t volume to supply1 by su* ?or\ghly explicit & m9ute in/ructions z may1 we tru/1 be readily compreh5d$ & c>ri$ out by any class ( le>n]s2 our receipts1 moreov]1 ) a few trifl+ exceptions :i* are scrupul\sly specifi$1 are conf9$ to su* z may be p]fectly dep5d$ on1 f hav+ be5 prov$ b5ea? our own ro( & "u our own p]sonal inspection4 ,we h tru/$ no?+ to o!rs2 b hav+ desir$ s9c]ely to r5d] ! "w "o ( g5]al usefulness1 we h sp>$ nei!r co/ nor lab\r to make x s1 z ! v plan on :i* x has be5 writt5 mu/ ( itself1 we ?9k1 evid5tly prove4 ,x conta9s "s novel features1 calculat$1 we hope1 n only to facilitate ! lab\rs ( ! kit*51 b to be ( s]vice likewise to ^? by :om !y are direct$4 ,! pr9cipal ( ^! is ! summ>y app5d$ to ! receipts1 ( ! diff]5t +r$i5ts :i* !y conta91 ) ! exact proportion ( ea*1 & ! precise "t requir$ to dress ! :ole4 ,?is %[s at a glance :at articles h to be prep>$ be=eh&1 & ! h\r at :i* !y mu/ be ready2 :ile x af=ds great facility z well1 = an e/imate ( ! exp5se att5d+ !m4 ,! additional space occupi$ by ?is clos5ess ( detail has necess>ily prev5t$ ! admission ( s great a v>iety ( receipts z ! book might o!rwise h compris$2 b a limit$ numb]1 ?us completely expla9$1 may p]haps be m acceptable to ! read] ?an a l>g] mass ( mat]ials vaguely giv54 8,our directions = bon+ p\ltry1 game1 c41 are also1 we v5ture to say1 entirely new1 no au?or t is kn[n to u hav+ hi!rto af=d$ ! slighte/ in=mation on ! subject2 b :ile we h done our utmo/ to simplify & to r5d] intelligible ?is1 & sev]al o!r processes n g5]ally well und]/ood by ord9>y cooks1 our fir/ & be/ att5tion has be5 be/[$ on ^? articles ( food ( :i* ! consumption is ! mo/ g5]al1 & :i* are !re=e ( ! greate/ consequ5ce2 & on :at are usually t]m$ pla9 ,engli% di%es4 ,) ^! we h int]m+l$ _m o!rs :i* we "k to be excell5t ( _! k9d1 & :i* n[ s f> belong to our national cook]y1 z to be met ) commonly at all ref9$ mod]n tables40 ,s9ce ?is extract 0 writt51 a r =midable array ( works on ! same subject has issu$ f ! press1 "p ( !m f ! p5s ( celebrat$ pr(essional ga/ronom]s2 o!rs are con/antly appe>+2 yet we make1 nev]!less1 b slight p]ceptible progress 9 ?is bran* ( our dome/ic economy4 ,/ill1 9 our cottages1 z well z 9 homes ( a bett] ord]1 goes on ! 8wa/e0 ( :i* ,i h already spok54 ,x is n1 9 fact1 cook]y-books t we ne$ half s mu* z cooks really tra9$ to a k ( _! duties1 & suit$1 by _! acquirem5ts1 to families ( diff]5t grades4 ,at pres5t1 ^? :o ?or\ghly und]/& _! bus9ess are s few 9 numb]1 t !y c always comm& wages :i* place _! s]vices beyond ! rea* ( p]sons ( mod]ate =tune4 ,:y %\ld n all classes p>ticipate 9 ! b5efit to be d]iv$ f n\ri%m5t calculat$ to su/a9 heal?fully ! p[]s ( life8 ,& :y %\ld ! ,engli%1 z a p1 rema9 m ignorant ?an _! cont95tal neighb\rs ( s simple a matt] z t ( prep>+ x = !mselves8 ,)\t adopt+ bl9dly =eign modes 9 any?+ m]ely because !y are =eign1 surely we %\ld be wise to le>n f o!r nations1 :o excel u 9 aught good or useful1 all t we c :i* may t5d to rem$y our own defects2 & ! great frugality1 comb9$ ) almo/ univ]sal cul9>y skill1 or cul9>y k1 at ! lea/--:i* prevails among/ _m ( !m--is well wor?y ( our imitation4 ,sugge/ions ( ?is nature are n1 h[ev]1 suffici5t = our purpose4 ,some?+ def9ite1 practical1 & easy ( application1 mu/ op5 ! way to our g5]al improvem5t4 ,ef=ts 9 ! "r direction are already be+ made1 ,i am told1 by ! e/abli%m5t ( well-conduct$ s*ools = ! e>ly & effici5t tra9+ ( our female dome/ic s]vants4 ,^! w mat]ially assi/ our progress2 & if exp]i5c$ cooks w put aside ! jeal\s _s ( exclusiv5ess by :i* !y are too (t5 actuat$1 & w imp>t freely ! k !y h acquir$1 !y also may be inf9itely helpful to u1 & h a claim ^u our gratitude :i* ought to af=d !m pur] satisfaction ?an ! sole possession ( any secrets--g5u9e or imag9>y--connect$ ) _! craft4 ,! limits ( a slight preface d n p]mit me to pursue ?is or any o!r topic at mu* l5g?1 & ,i mu/ 9 consequ5ce leave my defici5cies to be suppli$ by "s ( ! ?\ghtful1 &1 9 e way1 m compet5t writ]s1 :o1 happily = u1 ab\nd at ! pres5t day2 & make "h my adieu to ! read]4 ,,eliza ,,acton ,london1 ,may1 #ahee4 ---------------------------------------- -------------------------------- ,,vocabul>y ,,( ,,t]ms1 ,,pr9cipally ,,fr5*1 ,,us$ ,,9 ,,mod]n ,,cook]y4 ------------------ ,aspic--f9e transp>5t sav\ry jelly1 9 :i* cold game1 p\ltry1 fi%1 c41 are m\ld$2 & :i* s]ves also to decorate or g>ni% !m4 ,assiette ,volante--a di% :i* is h&$ r\nd ! table )\t ev] be+ plac$ ^u x4 ,small fondus 9 pap] cases are (t5 s]v$ ?us2 & v>i\s o!r prep>ations1 :i* require to be eat5 v hot4 ,blanquette--a k9d ( fricassee4 ,b\d9--a some:at exp5sive di%1 =m$ ( ! ,fr5* =cemeat call$ qu5elles1 compos$ ei!r ( game1 p\ltry1 but*]'s meat1 or fi%1 m\ld$ frequ5tly into ! =m ( a r\leau1 & g5tly poa*$ until x is firm2 !n sometimes broil$ or fri$1 b z frequ5tly s]v$ pla94 ,b\illi--boil$ beef1 or o!r meat1 beef be+ m g5]ally und]/ood by ! t]m4 ,b\illie--a sort ( ha/y pudd+4 ,b\illon--bro?4 ,cass]ole--a /ewpan2 & ! "n also giv5 to a rice-cru/1 :5 m\ld$ 9 ! =m ( a pie1 !n bak$ & fill$ ) a m9ce or pure ( game1 or ) a blanquette ( :ite meat4 ,c\rt ,b\illon--a prep>ation ( vegetables & w9e1 9 :i* 79 exp5sive cook]y7 fi% is boil$4 ,consomm--v /rong ri* /ock or gravy4 ,cr\/ade--a case or cru/ =m$ ( bread1 9 :i* m9ces1 pures ( game1 & o!r prep>ations are s]v$4 ,cr\ton--a sippet ( bread4 ,entre--a fir/-c\rse side or corn] di%4#b ,footnote #b3 ,nei!r ! roa/s nor ! removes come "u ! d5om9ation ( entres2 & ! same rem>k applies equally to ! entremets 9 ! second c\rse4 ,l>ge /&+ di%es at ! sides1 su* z rais$ pies1 timbales1 c41 s]v$ usually 9 gr& repa/s1 are call$ flanks2 b 9 an ord9>y s]vice all ! int]m$iate di%es betwe5 ! jo9ts & roa/s are di/+ui%$ by ! "n ( entres1 or entremets4 ,entremets--a second-c\rse side or corn] di%4 ,espagnole1 or ,spani% sauce--a br[n gravy ( high sav\r4 ,f>ce--=cemeat4 ,fondu--a *eese s\ffl4 ,gteau--a cake1 also a pudd+1 z ,gteau de ,riz2 sometimes also a k9d ( t>t1 z ,gteau de ,pi?ivi]s4 ,hors d'uvres--small di%es ( an*ovies1 s>d9es1 & o!r reli%es ( ! k9d1 s]v$ 9 ! fir/ c\rse4 ,mac>onc9i--a small k9d ( macc>oni4 ,maigre--made )\t meat4 ,matelote--a ri* & exp5sive /ew ( fi% ) w9e1 g5]ally ( c>p1 eels1 or tr\t4 ,m]+ue--a cake1 or ic+1 made ( sug> & :ites ( egg beat5 to sn[4 ,m]+u--cov]$ or ic$ ) a m]+ue-mixture4 ,n\illes--a pa/e made ( yolks ( egg & fl\r1 !n cut small l v]micelli4 ,pure--meat1 or vegetables1 r$uc$ to a smoo? pulp1 & !n mix$ ) suffici5t liquid to =m a ?ick sauce or s\p4 ,qu5elles--,fr5* =cemeat1 = :i* see page #afc4 ,rissoles--small fri$ pa/ry1 ei!r sweet or sav\ry4 ,sp>ghetti--,naples v]micelli4 ,/ock--! un?ick5$ bro? or gravy :i* =ms ! basis ( s\ps & sauces4 ,tammy--a /ra9] ( f9e ?9 wooll5 canvas4 ,timbale--a sort ( pie made 9 a m\ld4 ,t\rte--a delicate k9d ( t>t1 bak$ g5]ally 9 a %all[ t9 pan1 or )\t any3 see page #egd4 ,vol-au-v5t--= ?is1 see page #ceg4 ,zita--,naples macc>oni4 ---------------------------------------- -------------------------------- ,,table ,,( ,,cont5ts4 ------------------ ,,*apt] ,i4 ,,s\ps4 ,page ,+r$i5ts :i* may all be #a us$ = mak+ ,s\p ( v>i\s k9ds ,a few directions to ! ,cook #b ,! "t requir$ = boil+ #d d[n ,s\p or ,/ock ,to ?ick5 ,s\ps #d ,to fry ,bread to s]ve ) #e ,s\p ,sippets la ,re9e #e ,to make ,n\illes 7an elegant #e sub/itute = ,v]micelli7 ,vegetable ,v]micelli #e 7,vegetables cut v f9e = ,s\ps7 ,extract ( ,beef1 or v #f /rong ,beef ,gravy-,s\p 7,b>on ,liebig's receipt7 ,b\illon 7! common ,s\p ( #g ,france71 *eap & v :olesome ,cle> pale ,gravy ,s\p1 or #aj ,consomm ,ano!r receipt = ,gravy ,s\p #aj ,*eap cle> ,gravy ,s\p #aa ,glaze 7,note7 #aa ,v]micelli ,s\p 7,potage au #ab ,v]micelle7 ,sem\l9a ,s\p 7,s\pe la #ab ,sem\le7 ,mac>oni ,s\p #ac ,s\p ( ,s\jee #ac ,potage aux ,n\illes1 or #ad ,taill]9e ,s\p ,sago ,s\p #ad ,tapioca ,s\p #ad ,rice ,s\p #ad ,:ite ,rice ,s\p #ae ,rice-,fl\r ,s\p #ae ,/ock = ,:ite-,s\p #ae ,mutton ,/ock = ,s\ps #af ,mademoiselle ,j5ny ,l9d's ,s\p #af ,! ,"l ,mayor's ,s\p #ag ,! ,"l ,mayor's ,s\p #ah 7,au?or's receipt7 ,cocoa-,nut ,s\p #ai ,*e/nut ,s\p #ai ,j]usalem ,arti*oke1 or #ai ,pale/9e ,s\p ,common ,c>rot ,s\p #bj ,a f9] ,c>rot ,s\p #bj ,common ,turnip ,s\p #ba ,a quickly made ,turnip ,s\p #ba ,potato ,s\p #ba ,apple ,s\p #ba ,p>snep ,s\p #bb ,ano!r ,p>snep ,s\p #bb ,we/]field ,:ite ,s\p #bb ,a ri*] ,:ite ,s\p #bc ,mock-,turtle ,s\p #bc ,old-fa%ion$ ,mock-,turtle #bf ,good ,calf's-,head ,s\p 7n #bg exp5sive7 ,s\pe des ,galles #bh ,potage la ,re9e 7a #bi delicate ,:ite ,s\p7 ,:ite ,oy/] ,s\p 7or ,oy/] #cj ,s\p la ,re9e7 ,rabbit ,s\p la ,re9e #ca ,br[n ,rabbit ,s\p #ca ,sup]lative ,h>e ,s\p #cb ,a less exp5sive ,h>e ,s\p #cb ,economical ,turkey ,s\p #cc ,pheasant ,s\p #cc ,ano!r ,pheasant ,s\p #cd ,p>tridge ,s\p #ce ,mullagatawny #ce ,to boil ,rice = ,mullagatawny1 #cf or = ,curries ,good ,vegetable ,mullagatawny #cg ,cucumb] ,s\p #ch ,spr+ ,s\p1 & ,s\p la #ch ,juli5ne ,an excell5t ,gre5 ,peas ,s\p #ci ,gre5 ,peas ,s\p )\t meat #ci ,a *eap ,gre5 ,peas ,s\p #dj ,ri* ,peas ,s\p #da ,common ,peas ,s\p #da ,peas ,s\p )\t meat #db ,ox-tail ,s\p #dc ,a *eap & good ,/ew ,s\p #dc ,s\p 9 ha/e #dc ,veal or ,mutton ,bro? #dd ,milk ,s\p ) ,v]micelli 7or #dd ) ,rice1 ,sem\l9a1 ,sago1 c47 ,*eap ,rice ,s\p #dd ,c>rot ,s\p ,maigre #de ,*eap ,fi% ,s\ps #df ,bu*anan ,c>rot ,s\p #df 7excell5t7 ,obs]vation #dg ,,*apt] ,,ii4 ,,fi%4 ,page ,to *oose ,fi% #dh ,to clean ,fi% #ej ,to keep ,fi% #ea ,to sweet5 ta9t$ ,fi% #ea ,! mode ( cook+ be/ #ea adapt$ to diff]5t k9ds ( ,fi% ,! be/ mode ( boil+ ,fi% #ec ,br9e = boil+ ,fi% #ed ,to r5d] boil$ ,fi% firm #ed ,to "k :5 ,fi% is #ee suffici5tly boil$1 or o!rwise cook$ ,to bake ,fi% #ee ,fat = fry+ ,fi% #ee ,to keep ,fi% hot = table #ef ,to boil a ,turbot 7& :5 9 #ef season7 ,turbot la ,crme #eg ,turbot au ,b*amel #eg ,m\ld ( cold ,turbot ) ,%rimp ,*atney 7ref] to ,*apt] ,,vi47 ,to boil a ,john ,dory 7& :5 #eh 9 season7 ,small ,john ,dories bak$4 ,good #eh 7,au?or's receipt7 ,to boil a ,brill #eh ,to boil ,salmon 7& :5 9 #ei season7 ,salmon la ,g5evese #ej ,crimp$ ,salmon #fj ,salmon la ,/4 ,m>cel #fj ,bak$ ,salmon ov] ma%$ #fi ,potatoes ,salmon ,pudd+1 to be s]v$ #fj hot or cold 7a ,scot* receipt4 ,good7 ,to boil ,cod ,fi% 7& :5 9 #fa season7 ,slices ( ,cod ,fi% ,fri$ #fa ,/ew$ ,cod #fb ,/ew$ ,cod ,fi% 9 br[n sauce #fb ,to boil ,salt ,fi% #fb ,salt ,fi% la ,matre #fc d',htel ,to boil ,cods' ,s\nds #fc ,to fry ,cods' ,s\nds 9 batt] #fc ,to fry ,soles 7& :5 9 #fd season7 ,to boil ,soles #fd ,fillets ( ,soles #fe ,soles au ,plat #ff ,bak$ ,soles 7a simple b #ff excell5t receipt7 ,soles /ew$ 9 cream #fg ,to fry ,:it+s 7& :5 9 #fg season7 ,fillets ( ,:it+s #fh ,to boil ,:it+s 7,fr5* #fh receipt7 ,bak$ ,:it+s la #fh ,franaise ,to boil ,mack]el 7& :5 9 #fi season7 ,to bake ,mack]el #fi ,bak$ ,mack]el or ,:it+s #gj 7,c9d]ella's receipt4 ,good7 ,fri$ ,mack]el 7,common ,fr5* #gj receipt7 ,fillets ( ,mack]el 7fri$ or #ga broil$7 ,boil$ fillets ( ,mack]el #ga ,mack]el broil$ :ole 7an #ga excell5t receipt7 ,mack]el /ew$ ) ,w9e #gb 7v good7 ,fillets ( ,mack]el /ew$ 9 #gb ,w9e 7excell5t7 ,to boil ,haddocks 7& :5 9 #gc season7 ,bak$ ,haddocks #gc ,to fry ,haddocks #gc ,to dress ,f9nan ,haddocks #gd ,to boil ,gurn>ds 7) #gd directions = dress+ !m 9 o!r ways7 ,fre% ,h]r+s4 ,f>leigh #gd receipt 7& :5 9 season7 ,to dress ! ,sea ,bream #ge ,to boil ,plaice or ,fl\nd]s #ge 7& :5 9 season7 ,to fry ,plaice or ,fl\nd]s #ge ,to roa/1 bake1 or broil ,r$ #gf ,mullet 7& :5 9 season7 ,to boil ,grey ,mullet #gf ,! ,g> ,fi% 7to bake7 #gg ,! ,s& ,launce1 or ,s& ,eel #gg 7mode ( dress+7 ,to fry ,smelts 7& :5 9 #gg season7 ,bak$ ,smelts #gh ,to dress ,:ite ,bait4 ,gre5wi* #gh receipt 7& :5 9 season7 ,wat] ,s\*y 7,gre5wi* #gh receipt7 ,%ad1 ,t\ra9e fa%ion 7also #gi la mode de ,t\ra9e7 ,/ew$ ,tr\t4 ,good common #hj receipt 7& :5 9 season7 ,to boil ,pike 7& :5 9 #hj season7 ,to bake ,pike 7common #ha receipt7 ,to bake ,pike 7sup]ior #ha receipt7 ,to /ew ,c>p 7a common #hb c\ntry receipt7 ,to boil ,p]* #hb ,to fry ,p]* or ,t5* #hc ,to fry ,eels 7& :5 9 #hc season7 ,boil$ ,eels 7,g]man receipt7 #hc ,to dress ,eels 7,corni% #hd receipt7 ,r$ ,h]r+s la ,dauph9 #hd ,r$ ,h]r+s 7common ,engli% #hd mode7 ,an*ovies fri$ 9 batt] #hd ,,*apt] ,,iii4 ,,di%es ,,( ,,%ell-,,fi%4 ,page ,oy/]s1 to cleanse & fe$ #he 7& :5 9 season7 ,to scallop ,oy/]s #hf ,scallop$ ,oy/]s la ,re9e #hf ,to /ew ,oy/]s #hf ,oy/] ,sausages 7a mo/ #hg excell5t receipt7 ,to boil ,lob/]s 7& :5 9 #hh season7 ,cold dress$ ,lob/] & ,crab #hh ,lob/]s fricasse$1 or au #hi ,b*amel 7,entre7 ,hot ,crab or ,lob/] #hi ,pott$ ,lob/]s #ij ,lob/] cutlets 7a sup]ior #ia ,entre7 ,lob/] ,sausages #ia ,b\d9ettes ( ,lob/]s1 #ib ,prawns1 or ,%rimps4 ,entre 7,au?or's receipt7 ,to boil ,%rimps or ,prawns #ic ,to di% cold ,prawns #ic ,to %ell ,%rimps & ,prawns #ic quickly & easily ,,*apt] ,,iv4 ,,gravies4 ,page ,introductory rem>ks #id ,jewi% smok$ ,beef 7extremely #ie useful = giv+ flav\r to ,s\ps & ,gravies7 ,to height5 ! col\r & #if flav\r ( ,gravies ,b>on ,liebeg's ,beef ,gravy #if 7mo/ excell5t = ,ha%es1 ,m9ces1 & o!r di%es made ( cold meat7 ,%9 ( ,beef ,/ock = ,gravies #ig ,ri* pale ,veal ,gravy or #ig ,consomm ,ri* deep col\r$ ,veal ,gravy #ih ,good ,beef or ,veal ,gravy #ii 7,engli% receipt7 ,a ri* ,engli% br[n ,gravy #ii ,pla9 ,gravy = ,v5ison #ajj ,a ri* ,gravy = ,v5ison #ajj ,sweet ,sauce1 or ,gravy = #ajj ,v5ison ,espagnole1 ,spani% ,sauce 7a #ajj highly flav\r$ ,gravy7 ,espagnole ) ,w9e #ajj ,jus des ,rognons1 or ,kidney #aja ,gravy ,gravy 9 ha/e #aja ,*eap ,gravy = a ,roa/ ,f[l #aja ,ano!r *eap ,gravy = a ,f[l #ajb ,gravy or ,sauce = a ,goose #ajb ,orange ,gravy = ,wild ,f[l #ajb ,meat ,jellies = ,pies & #ajc ,sauces ,a *eap] ,meat ,jelly #ajc ,glaze #ajd ,aspic1 or cle> sav\ry #ajd ,jelly ,,*apt] ,v4 ,,sauces4 ,page ,introductory rem>ks #aje ,to ?ick5 ,sauces #aje ,fr5* ?ick5+1 or br[n #ajf ,r\x ,:ite ,r\x1 or ,fr5* #ajf ?ick5+ ,sauce ,t\rne1 or pale #ajf ?ick5$ ,gravy ,b*amel #ajg ,b*amel ,maigre 7a *eap #ajh :ite ,sauce7 ,ano!r common ,b*amel #ajh ,ri* melt$ ,butt] #ajh ,melt$ ,butt] 7a good common #ajh receipt7 ,fr5* melt$ ,butt] #aji ,norfolk ,sauce1 or ri* melt$ #aji ,butt] )\t ,fl\r ,:ite melt$ ,butt] #aji ,burnt or br[n$ ,butt] #aji ,cl>ifi$ ,butt] #aaj ,v good ,egg ,sauce #aaj ,sauce ( ,turkeys' ,eggs ,sauce #aaj 7excell5t7 ,common ,egg ,sauce #aaj ,egg ,sauce = ,calf's ,head #aaa ,engli% ,:ite ,sauce #aaa ,v common ,:ite ,sauce #aaa ,dut* ,sauce #aaa ,fricassee ,sauce #aab ,bread ,sauce #aab ,bread ,sauce ) ,onion #aac ,common ,lob/] ,sauce #aac ,good ,lob/] ,sauce #aac ,crab ,sauce #aad ,good ,oy/] ,sauce #aad ,common ,oy/] ,sauce #aad ,%rimp ,sauce #aae ,an*ovy ,sauce #aae ,cream ,sauce = ,fi% #aad ,%>p ,matre d',htel ,sauce #aaf 7,engli% receipt7 ,fr5* ,matre d',htel1 or #aaf ,/ew>d's ,sauce ,matre d',htel ,sauce ,maigre1 #aag or )\t ,gravy ,! ,lady's ,sauce = ,fi% #aag ,g5evese ,sauce1 or ,sauce #aag ,g5evoise ,sauce ,rob]t #aah ,sauce ,piquante #aah ,excell5t ,hors]adi% ,sauce1 #aah to s]ve hot or cold ) roa/ ,beef ,hot ,hors]adi% ,sauce #aai ,*ri/oph] ,nor?'s own ,sauce #aai = _m ,meats ,gooseb]ry ,sauce = ,mack]el #abj ,common ,sorrel ,sauce #abj ,asp>agus ,sauce = ,lamb #abj ,cutlets ,cap] ,sauce #aba ,br[n ,cap] ,sauce #aba ,cap] ,sauce = ,fi% #aba ,common ,cucumb] ,sauce #aba ,ano!r common ,sauce ( #abb ,cucumb]s ,:ite ,cucumb] ,sauce #abb ,:ite ,mu%room ,sauce #abb ,ano!r ,mu%room ,sauce #abc ,br[n ,mu%room ,sauce #abc ,common ,tomata ,sauce #abc ,a f9] ,tomata ,sauce #abd ,boil$ ,apple ,sauce #abd ,bak$ ,apple ,sauce #abd ,br[n ,apple ,sauce #abe ,:ite ,onion ,sauce #abe ,br[n ,onion ,sauce #abe ,ano!r br[n ,onion ,sauce #abe ,s\bise #abf ,s\bise 7,fr5* receipt7 #abf ,mild ,rag\t ( ,g>lic1 or #abf l',ail la ,bordelaise ,mild ,es*alot ,sauce #abg ,a f9e ,sauce1 or ,pure ( #abg ,vegetable ,m>r[ ,excell5t ,turnip1 or ,arti*oke #abg ,sauce1 = boil$ ,meat ,olive ,sauce #abh ,cel]y ,sauce #abh ,:ite ,*e/nut ,sauce #abi ,br[n ,*e/nut ,sauce #abi ,p>sley-gre51 = col\r+ #abi ,sauces ,to crisp ,p>sley #acj ,fri$ ,p>sley #acj ,mild ,mu/>d #acj ,mu/>d1 ! common way #acj ,fr5* ,batt] = fry+ #acj vegetables1 & = ,apple1 ,pea*1 or ,orange fritt]s ,to prep>e ,bread = fry+ #aca ,fi% ,br[n$ ,fl\r = ?ick5+ #aca ,s\ps & ,gravies ,fri$ ,bread-,crumbs #aca ,fri$ ,bread = ,g>ni%+ #aca ,,sweet ,,pudd+ ,,sauces1 ,,*apt] ,,xxii4 ,,*apt] ,,vi4 ,,cold ,,sauces1 ,,salads1 ,,etc4 ,page ,sup]ior ,m9t ,sauce1 to s]ve #acb ) ,lamb ,common ,m9t ,sauce #acb ,/ra9$ ,m9t ,sauce #acb ,f9e ,hors]adi% ,sauce1 to #acc s]ve ) cold roa/1 /ew$1 or boil$ ,beef ,cold ,matre d',htel1 or #acc ,/ew>d's ,sauce ,cold ,dut* or ,am]ican ,sauce1 #acc = ,salads ( dress$ ,vegetables1 ,salt ,fi%1 or h>d ,eggs ,engli% ,sauce = ,salad1 cold #acd ,meat1 or cold ,fi% ,! ,poet's receipt = ,salad #ace ,sauce ,mayonnaise1 = #ace ,salads1 cold ,meat1 ,p\ltry1 ,fi%1 or ,vegetables ,r$ or gre5 ,mayonnaise #acf ,sauce ,imp]ial ,mayonnaise1 an #acf elegant ,jelli$ ,sauce or ,salad dress+ ,rem\lade #acg ,ox=d ,brawn ,sauce #acg ,=c$ ,eggs = g>ni%+ #acg ,salads ,an*ovy ,butt] 7excell5t7 #ach ,lob/] ,butt] #ach ,truffl$ ,butt]1 & ,truffles #aci pott$ 9 ,butt] = ! ,breakfa/ or ,lun*eon table ,engli% ,salads #adj ,fr5* ,salad #adj ,fr5* ,salad--,dress+ #adj ,des ,c]neaux1 or ,walnut #ada ,salad ,suffolk ,salad #ada ,york%ire ,pl\ghman's ,salad #ada ,an excell5t ,salad ( "y #ada ,vegetables ,sorrel ,salad1 to s]ve ) #adb ,lamb ,cutlets1 ,veal ,cutlets1 or roa/ ,lamb ,lob/] ,salad #adb ,an excell5t ,h]r+ ,salad #adc 7,sw$i% receipt7 ,t>t> ,sauce 7,sauce la #adc ,t>t>e7 ,%rimp ,*atney 7,mauritian #add receipt7 ,capsicum ,*atney #add ,,*apt] ,,vii4 ,,/ore ,,sauces4 ,page ,obs]vations #ade ,*etney ,sauce 7,b5gal #adf receipt7 ,f9e ,mu%room ,catsup #adf ,mu%room ,catsup 7ano!r #adh receipt7 ,d\ble ,mu%room ,catsup #adh ,comp\nd1 or ,cook's ,catsup #adi ,walnut ,catsup #adi ,ano!r good receipt = #aej ,walnut ,catsup ,lemon ,pickle1 or ,catsup #aej ,pontac ,catsup = ,fi% #aej ,bottl$ ,tomatas1 or ,tomata #aea ,catsup ,epicurean ,sauce #aea ,t>ragon ,v9eg> #aea ,gre5 ,m9t ,v9eg> #aeb ,cucumb] ,v9eg> #aeb ,cel]y ,v9eg> #aeb4 ,es*alot1 or ,g>lic ,v9eg> #aeb4 ,es*alot ,w9e #aec ,hors]adi% ,v9eg> #aec ,cay5ne ,v9eg> #aec ,lemon ,br&y = flav\r+ #aec ,sweet ,di%es ,dri$ ,mu%rooms #aec ,mu%room ,p[d] #aed ,potato ,fl\r1 or ,arr[ ,root #aed 7,fecule de ,pommes de ,t]re7 ,to make ,fl\r ( ,rice #aed ,p[d] ( ,sav\ry ,h]bs #aed ,t>t> ,mu/>d #aed ,ano!r ,t>t> ,mu/>d #aed ,,*apt] ,,viii4 ,,=cemeats4 ,page ,g5]al rem>ks on ,=cemeats #aef ,good common ,=cemeat = #aeg ,veal1 ,turkeys1 c41 ,no4 #a ,ano!r good common ,=cemeat1 #aeg ,no4 #b ,sup]ior ,suet ,=cemeat1 ,no4 #c #aeh ,common ,suet ,=cemeat1 ,no4 #d #aeh ,oy/] ,=cemeat1 ,no4 #e #aei ,f9] ,oy/] ,=cemeat1 ,no4 #f #aei ,mu%room ,=cemeat1 ,no4 #g #aei ,=cemeat = ,h>e1 ,no4 #h #afj ,onion & ,sage /uff+ = #afj ,geese1 ,ducks1 c41 ,no4 #i ,mr4 ,cooke's ,=cemeat = #afa ,geese or ,ducks1 ,no4 #aj ,=cemeat ,balls = ,mock #afa ,turtle ,s\ps1 ,no4 #aa ,egg ,balls1 ,no4 #ab #afb ,bra9 ,cakes1 ,no4 #ac #afb ,ano!r receipt = ,bra9 #afb ,cakes1 ,no4 #ad ,*e/nut ,=cemeat1 ,no4 #ae #afb ,an excell5t ,fr5* ,=cemeat1 #afc ,no4 #af ,fr5* ,=cemeat1 call$ #afc ,qu5elles1 ,no4 #ag ,=cemeat = rais$ & o!r #afd cold ,pies1 ,no4 #ah ,panada1 ,no4 #ai #afe ,,*apt] ,,ix4 ,,boil+1 ,,roa/+1 ,,etc4 ,page ,to boil ,meat #afg ,pole #afi ,a ,blanc #afi ,roa/+ #afi ,/eam+ #agb ,/ew+ #agc ,broil+ #age ,fry+ #agf ,bak+1 or ,ov5 ,cook]y #agh ,brais+ #ahj ,l>d+ #aha ,bon+ #ahb ,to blan* ,meat or ,vegetables #ahb ,glaz+ #ahb ,toa/+ #ahc ,br[n+ ) ,salam&] #ahc ,,*apt] ,x4 ,,beef4 ,page ,to *oose ,beef #ahd ,:5 9 season #ahd ,to roa/ ,sirlo9 or ,ribs ( #ahd ,beef ,roa/ ,rump ( ,beef #ahf ,to roa/ "p ( a ,r\nd ( #ahf ,beef ,to roa/ a ,fillet ( ,beef #ahg ,roa/ ,beef ,/eak #ahg ,to broil ,beef ,/eaks #ahg ,beef ,/eaks la ,franaise #ahh 7,entre7 ,beef ,/eaks la ,franaise #ahi 7ano!r receipt7 7,entre7 ,/ew$ ,beef ,/eak 7,entre7 #ahi ,fri$ ,beef ,/eaks #ahi ,beef ,/ew$ 9 its own ,gravy #ahi 7good & :olesome7 ,beef or ,mutton ,cake 7v #aij good7 7,entre7 ,g]man ,/ew #aij ,wel% ,/ew #aia ,a good ,engli% ,/ew #aia ,to /ew ,%9 ( ,beef #aib ,fr5* ,beef la ,mode #aib 7common receipt7 ,/ew$ ,sirlo9 ( ,beef #aic ,to /ew a ,rump ( ,beef #aid ,beef ,palates 7,entre7 #aig ,beef ,palates 7,neapolitan #aie mode7 ,/ew$ ,ox-tails 7,entre7 #aie ,broil$ ,ox-tail 7good7 #aie 7,entre7 ,to salt & pickle ,beef 9 #aif v>i\s ways ,to salt & boil a r\nd ( #aif ,beef ,hamburgh ,pickle = ,beef1 #aig ,hams1 & ,tongues ,ano!r ,pickle = ,tongues1 #aig ,beef1 & ,hams ,dut*1 or ,hung ,beef #aig ,coll>$ ,beef #aih ,coll>$ ,beef 7ano!r #aih receipt7 ,a common receipt = ,salt+ #aih ,beef ,spic$ ,r\nd ( ,beef 7v #aii highly flav\r$7 ,spic$ ,beef 7good & #aii :olesome7 ,a m9iature ,r\nd ( ,beef #aii ,beef ,roll1 or ,canellon de #bja ,buf 7,entre7 ,m9c$ ,collops au ,naturel #bja 7,entre7 ,sav\ry m9c$ ,collops #bja 7,entre7 ,a ri*] v>iety ( m9c$ #bjb ,collops 7,entre7 ,scot* m9c$ ,collops #bjb ,beef ,tongues #bjb ,beef ,tongues 7a ,suffolk #bjc receipt7 ,to dress ,beef ,tongues #bjc ,bordyke receipt = /ew+ a #bjc ,tongue ,to roa/ a ,beef ,he>t #bjd ,beef ,kidney #bjd ,beef ,kidney1 a pla9] way #bje ,an excell5t ha% ( cold ,beef #bje or ,mutton ,a common ha% ( cold ,beef or #bje ,mutton ,breslaw ( ,beef 7good7 #bjf ,norman ,ha% #bjf ,fr5* receipt = ha%$ #bjf ,b\illi ,bak$ m9c$ ,beef #bjg ,saund]s #bjg ,to boil ,m>r[-bones #bjg ,bak$ ,m>r[-bones #bjh ,cl>ifi$ ,m>r[ = keep+ #bjh ,ox-*eek /uff$ & bak$ #bjh ,,*apt] ,,xi4 ,,veal4 ,page ,diff]5t jo9ts ( ,veal #bji ,:5 9 season #bji ,to take ! hair f a ,calf's #baj ,head ) ! sk9 on ,boil$ ,calf's ,head #baj ,calf's ,head1 ! ,w>d]'s way #baa 7an excell5t receipt7 ,prep>$ ,calf's ,head 7! #baa ,cook's receipt7 ,burl+ton ,:imsey #bab ,cutlets ( ,calf's ,head #bac 7,entre7 ,ha%$ ,calf's ,head 7,entre7 #bac ,*eap ha% ( ,calf's ,head #bac ,to dress cold ,calf's ,head1 or #bad ,veal1 la matre d'htel 7,engli% receipt74 7,entre7 ,calf's ,head ,brawn 7,au?or's #bae receipt7 ,to roa/ a ,fillet ( ,veal #baf ,fillet ( ,veal1 au ,b*amel1 #baf ) ,oy/]s ,boil$ ,fillet ( ,veal #bag ,roa/ ,lo9 ( ,veal #bag ,boil$ ,lo9 ( ,veal #bah ,/ew$ ,lo9 ( ,veal #bah ,boil$ ,brea/ ( ,veal #bah ,to roa/ a ,brea/ ( ,veal #bai ,to bone a ,%\ld] ( ,veal1 #bai ,mutton1 or ,lamb ,/ew$ ,%\ld] ( ,veal #bai 7,engli% receipt7 ,roa/ ,neck ( ,veal #bbj ,neck ( ,veal la ,crme1 or #bbj au ,b*amel ,veal ,goose 7,city ( ,london #bbj receipt7 ,knuckle ( ,veal1 en rag\t #bba ,boil$ ,knuckle ( ,veal #bba ,knuckle ( ,veal1 ) ,rice or #bba ,gre5 ,peas ,small ,pa9 de ,veau1 or ,veal #bbb ,cake 7,entre7 ,bordyke ,veal ,cake 7good47 #bbb 7,entre7 ,fric&eau ( ,veal 7,entre7 #bbc ,spr+ /ew ( ,veal 7,entre7 #bbd ,norman ,h>rico #bbd ,pla9 ,veal ,cutlets 7,entre7 #bbe ,veal ,cutlets l',indi5ne1 #bbe or ,indian fa%ion 7,entre7 ,veal ,cutlets1 or ,collops1 #bbf la ,franaise 7,entre7 ,scot* ,collops 7,entre7 #bbf ,veal ,cutlets1 la mode de #bbf ,londres1 or ,london fa%ion 7,entre7 ,sweetbreads1 simply /ew$1 #bbg fricasse$1 or glaz$ 7,entres7 ,sweetbread ,cutlets 7,entre7 #bbg ,/ew$ ,calf's ,feet 7*eap & #bbh good7 ,calf's ,liv] /ov$ or /ew$ #bbh ,to roa/ ,calf's ,liv] #bbi ,blanquette ( ,veal1 or ,lamb1 #bbi ) ,mu%rooms 7,entre7 ,m9c$ ,veal 7,entre7 #bcj ,m9c$ ,veal ) ,oy/]s #bca 7,entre7 ,veal ,sydney 7good7 #bca ,fricasse$ ,veal 7,entre7 #bca ,small ,entres ( #bcb ,sweetbreads1 ,calf's ,bra9s & ,e>s1 c4 ,,*apt] ,,xii4 ,,mutton ,,& ,,lamb4 ,page ,diff]5t jo9ts ( ,mutton #bcc ,:5 9 season #bcc ,to *oose ,mutton #bcc ,to roa/ a ,haun* ( ,mutton #bcd ,roa/ ,saddle ( ,mutton #bce ,to roa/ a ,leg ( ,mutton #bce ,sup]ior receipt = roa/ ,leg #bce ( ,mutton ,brais$ ,leg ( ,mutton #bcf ,leg ( ,mutton bon$ & =c$ #bcf ,a boil$ ,leg ( ,mutton1 ) #bcg ,tongue & ,turnips 7an excell5t receipt7 ,roa/ or /ew$ ,fillet ( #bch ,mutton ,to roa/ a ,lo9 ( ,mutton #bch ,to dress a ,lo9 ( ,mutton l #bci ,v5ison ,roa/ ,neck ( ,mutton #bci ,to ,roa/ a ,%\ld] ( ,mutton #bci ,! ,cavali]'s broil #bdj ,=c$ ,%\ld] ( ,mutton #bdj ,mutton ,cutlets /ew$ 9 _! #bdj own ,gravy ,to broil ,mutton ,cutlets #bda 7,entre7 ,*9a ,*ilo #bda ,a good family /ew ( ,mutton #bdb ,an ,iri% /ew #bdb ,a ,bak$ ,iri% /ew #bdc ,cutlets ( cold ,mutton #bdc ,mutton ,kidneys la #bdc ,franaise 7,entre7 ,broil$ ,mutton ,kidneys #bdd ,ox=d receipt = ,mutton #bdd ,kidneys 7,breakfa/ di% or ,entre7 ,to roa/ a ,=e ,qu>t] ( #bdd ,lamb ,saddle ( ,lamb #bde ,roa/ ,lo9 ( ,lamb #bde ,/ew$ ,leg ( ,lamb1 ) :ite #bde ,sauce 7,entre7 ,lo9 ( ,lamb /ew$ 9 butt] #bdf 7,entre7 ,lamb or ,mutton ,cutlets1 ) #bdf ,s\bise ,sauce 7,entre7 ,lamb ,cutlets 9 _! own #bdf ,gravy ,cutlets ( cold ,lamb #bdf ,,*apt] ,,xiii4 ,,pork4 ,page ,diff]5t jo9ts ( ,pork #bdg ,:5 9 season #bdg ,to *oose ,pork #bdg ,to melt ,l>d #bdh ,to pres]ve unmelt$ ,l>d = #bdh _m mon?s ,to roa/ a ,suck+ ,pig #bdi ,bak$ ,pig #bej ,pig la ,t>t>e 7,entre7 #bej ,suck+ ,pig1 en blanquette #bej 7,entre7 ,to roa/ ,pork #bea ,to roa/ a ,saddle ( ,pork #bea ,to broil or fry ,pork ,cutlets #bea ,cobbett's receipt = cur+ #beb ,bacon ,a g5u9e ,york%ire receipt #bec = cur+ ,hams & ,bacon ,k5ti% mode ( cutt+ up & #bed cur+ a ,pig ,fr5* ,bacon = l>d+ #bed ,to pickle ,*eeks ( ,bacon & #beg ,hams ,monsieur ,ude's receipt = #bee ,hams sup]ior to ,we/phalia ,sup]-excell5t ,bacon #bef ,hams 7,bordyke receipt7 #bef ,to boil a ,ham #bef ,to g>ni% & ornam5t ,hams #beg 9 v>i\s ways ,fr5* receipt = boil+ a #beh ,ham ,to bake a ,ham #beh ,to boil ,bacon #bei ,bacon broil$ or fri$ #bei ,dress$ ,ra%]s ( ,bacon #bei ,tonbridge ,brawn #bfj ,italian ,pork ,*eese #bfj ,sausage-meat ,cake1 or ,pa9 de #bfa ,porc ,frais ,sausages #bfa ,k5ti% ,sausage-meat #bfa ,excell5t ,sausages #bfb ,p\nd$ ,sausage-meat 7v #bfb good7 ,boil$ ,sausages 7,entre7 #bfb ,sausages & ,*e/nuts 7an #bfb excell5t di%47 7,entre7 ,truffl$ ,sausages1 or #bfc ,saucisses aux truffles ,,*apt] ,,xiv4 ,,p\ltry4 ,page ,to *oose ,p\ltry #bfd ,to bone a ,f[l or ,turkey #bfe )\t op5+ x ,ano!r mode ( bon+ a ,f[l #bfe or ,turkey ,to bone ,f[ls = ,fricassees1 #bff ,curries1 & ,pies ,to roa/ a ,turkey #bfg ,to boil a ,turkey ,p\lt #bfg ,turkey bon$ & =c$ 7an #bfh excell5t di%7 ,turkey la ,flam&e1 or #bgj d9de ,p\dre ,to roa/ a ,turkey #bgj ,to roa/ a ,goose 7& :5 9 #bga season7 ,to roa/ a gre5 ,goose #bga ,to roa/ a ,f[l #bgb ,roa/ ,f[l 7a ,fr5* #bgb receipt7 ,to roa/ a ,gu9ea ,f[l #bgb ,f[l la ,c>ls=s #bgc 7,entre7 ,boil$ ,f[ls #bgc ,to broil a ,*ick5 or ,f[l #bgd ,fricasse$ ,f[ls or ,*ick5s #bgd 7,entre7 ,*ick5 ,cutlets 7,entre7 #bge ,cutlets ( ,f[ls1 ,p>tridges1 #bge or ,pigeons 7,fr5* receipt7 7,entre7 ,fri$ ,*ick51 la ,malab> #bge 7,entre7 ,ha%$ ,f[l 7,entre7 #bgf ,fr5*1 & o!r receipts = #bgf m9c$ ,f[l 7,entre7 ,m9c$ ,f[l 7,fr5* receipt7 #bge 7,entre7 ,fritot or ,friteau ( cold #bgg ,f[ls 7,entre7 ,scallops ( ,f[ls au #bgg ,b*amel 7,entre7 ,grillade ( cold ,f[ls #bgg ,f[ls la ,mayonnaise #bgh ,to roa/ ,ducks 7& :5 9 #bgh season7 ,/ew$ ,duck 7,entre7 #bgh ,to roa/ ,pigeons 7& :5 9 #bgi season7 ,boil$ ,pigeons #bgi ,,*apt] ,,xv4 ,,game4 ,page ,to *oose ,game #bha ,to roa/ a ,haun* ( ,v5ison #bhb ,to /ew a ,%\ld] ( ,v5ison #bhc ,to ,ha% ,v5ison #bhd ,to roa/ a ,h>e #bhd ,roa/ ,h>e 7sup]ior #bhe receipt7 ,/ew$ ,h>e #bhf ,to roa/ a ,rabbit #bhf ,to boil ,rabbits #bhf ,fri$ ,rabbit #bhg ,to roa/ a ,pheasant #bhg ,b\d9 ( ,pheasant1 la #bhh ,ri*elieu 7,entre7 ,to roa/ ,p>tridges #bhh ,boil$ ,p>tridges #bhi ,p>tridges ) ,mu%rooms #bhi ,broil$ ,p>tridge 7breakfa/ #bij di%7 ,broil$ ,p>tridge 7,fr5* #bij receipt7 ,! ,fr5*1 or ,r$-legg$ #bij ,p>tridge ,to roa/ ! ,l&rail or #bia ,corn-,crake ,to roa/ ,black ,cock & ,gray #bia ,h5 7& :5 9 season7 ,to roa/ ,gr\se #bib ,a salmi ( ,moorf[l1 #bib ,pheasants1 or ,p>tridges 7,entre7 ,fr5* salmi1 or ha% ( #bib ,game 7,entre7 ,to roa/ ,woodcocks or ,snipes #bic 7& _! season7 ,to roa/ ! ,p9tail or #bid ,sea-,pheasant1 ) ! season ( all ,wild ,f[l ,to roa/ ,wild ,ducks #bid ,a salmi or ha% ( ,wild ,f[l #bid ,,*apt] ,,xvi4 ,,curries1 ,,pott$ ,,meats1 ,,etc4 ,page ,rem>ks on ,curries #bif ,mr4 ,arnott's ,currie ,p[d] #big ,mr4 ,arnott's ,currie #big ,a ,b5gal ,currie #bih ,a dry ,currie #bih ,a common ,indian ,currie #bii ,selim's ,curries 7,capta9 #cjj ,:ite's7 ,curri$ ,mac>oni #cjj ,curri$ ,eggs #cja ,curri$ ,sweetbreads #cja ,curri$ ,oy/]s #cjb ,curri$ ,gravy #cjb ,pott$ ,meats #cjc ,pott$ ,ham 7an excell5t #cjd receipt7 ,pott$ ,*ick51 ,p>tridge1 or #cje ,pheasant ,pott$ ,ox ,tongue #cje ,pott$ ,an*ovies #cjf ,lob/] ,butt] 7,*apt] ,,vi47 ,pott$ ,%rimps or ,prawns #cjf 7delici\s7 ,pott$ ,mu%rooms 7see ,*apt] ,,xvii47 ,m\ld$ ,pott$ ,meat or ,fi%1 #cjf = ! second c\rse ,pott$ ,h>e #cjg ,,*apt] ,,xvii4 ,,vegetables4 ,page ,obs]vations on ,vegetables #cjh ,to cle> ,vegetables f #cji ,insects ,to boil ,vegetables gre5 #cji ,potatoes1--rem>ks on _! #cji prop]ties & importance ,to boil ,potatoes z 9 ,irel& #caj ,to boil ,potatoes 7! #caa ,lanca%ire way7 ,to boil new ,potatoes #caa ,new ,potatoes 9 ,butt] #cab ,to boil ,potatoes 7,capta9 #cab ,kat]'s receipt7 ,to roa/ or bake ,potatoes #cab ,scoop$ ,potatoes 7,entremets7 #cab ,crisp$ ,potatoes1 or #cac ,potato-,ribbons 7,entremets71 or to s]ve ) ,*eese ,fri$ ,potatoes 7,entremets7 #cac 7pla9] receipt7 ,ma%$ ,potatoes #cac ,engli% ,potato-,balls1 or #cad ,croquettes ,potato ,b\lettes #cad 7,entremets7 7good7 ,potato ,rissoles 7,fr5*7 #cae ,potatoes la ,matre d',htel #cae ,potatoes la ,crme #cae ,kohl-,cannon1 or ,kale-,cannon #cae 7an ,iri% receipt7 ,to boil ,sea-,kale #caf ,sea-,kale /ew$ 9 ,gravy #caf 7,entremets7 ,sp9a* 7,entremets7 7,fr5* #caf receipt7 ,sp9a* l',anglaise1 or #cag ,engli% fa%ion 7,entremets7 ,sp9a* 7common ,engli% #cag mode7 ,ano!r common ,engli% receipt #cag = ,sp9a* ,to dress ,d&elions l #cah ,sp9a*1 or z a ,salad 7v :olesome7 ,boil$ ,turnip ,radi%es #cah ,boil$ ,leeks #cah ,/ew$ ,lettuces #cai ,to boil ,asp>agus #cai ,asp>agus po9ts dress$ l #cai ,peas 7,entremets7 ,to boil ,gre5 ,peas #cbj ,gre5 ,peas la ,franaise1 #cbj or ,fr5* fa%ion 7,entremets7 ,gre5 ,peas ) ,cream #cba 7,entremets7 ,to boil ,fr5* ,beans #cba ,fr5* ,beans la ,franaise #cba 7,entremets7 ,an excell5t receipt = #cbb ,fr5* ,beans la ,franaise ,to boil ,w9dsor ,beans #cbb ,dress$ ,cucumb]s #cbb ,m&rang1 or ,m&ram 7,we/ #cbc ,indian receipt7 ,ano!r receipt = ,m&ram #cbc ,dress$ ,cucumb]s 7,au?or's #cbc receipt7 ,/ew$ ,cucumb]s 7,engli% #cbc mode7 ,cucumb]s la ,p\lette #cbd ,cucumb]s la ,crme #cbd ,fri$ ,cucumb]s1 to s]ve 9 #cbd common ha%es & m9ces ,melon #cbe ,to boil ,caulifl[]s #cbe ,caulifl[]s 7,fr5* #cbe receipt7 ,caulifl[]s ) ,p>mesan #cbe ,*eese ,caulifl[]s la ,franaise #cbf ,brocoli #cbf ,to boil ,arti*okes #cbf ,arti*okes en ,salade 7see ,*apt] ,,vi47 ,vegetable ,m>r[ #cbg ,roa/ ,tomatas 7to s]ve ) #cbg roa/ ,mutton7 ,/ew$ ,tomatas #cbg ,=c$ ,tomatas 7,engli% #cbg receipt7 ,=c$ ,tomatas 7,fr5* #cbh receipt7 ,pure ( ,tomatas #cbh ,to boil ,gre5 ,indian ,corn #cbi ,mu%rooms au ,beurre #cbi ,pott$ ,mu%rooms #ccj ,mu%room-,toa/1 or ,cr\le aux #ccj ,*ampignons 7excell5t7 ,truffles1 & _! uses #cca ,truffles la ,s]viette #cca ,truffles l',itali5ne #cca ,to prep>e ,truffles = use #ccb ,to boil ,spr\ts1 ,cabbages1 #ccb ,savoys1 ,lettuces1 or ,endive ,/ew$ ,cabbage #ccc ,to boil ,turnips #ccc ,to ma% ,turnips #ccc ,turnips 9 :ite ,sauce #ccd 7,entremets7 ,turnips /ew$ 9 ,butt] #ccd 7good7 ,turnips 9 ,gravy #cce ,to boil ,c>rots #cce ,c>rots 7! ,w9dsor #cce receipt7 7,entremets7 ,sweet ,c>rots 7,entremets7 #ccf ,ma%$ 7or ,butt]$7 ,c>rots #ccf 7a ,dut* receipt7 ,c>rots au ,beurre1 or ,butt]$ #ccf ,c>rots 7,fr5* receipt7 ,c>rots 9 _! own ,juice 7a #ccg simple b excell5t receipt7 ,to boil ,p>sneps #ccg ,fri$ ,p>sneps #ccg ,j]usalem ,arti*okes #ccg ,to fry ,j]usalem ,arti*okes #cch 7,entremets7 ,j]usalem ,arti*okes la #cch ,re9e ,ma%$ ,j]usalem ,arti*okes #cch ,h>icots ,blancs #cch ,to boil ,beet-,root #cci ,to bake ,beet-,root #cci ,/ew$ ,beet-,root #cdj ,to /ew ,r$ ,cabbage 7,flemi% #cdj receipt7 ,brussels ,spr\ts #cdj ,salsify #cda ,fri$ ,salsify 7,entremets7 #cda ,boil$ ,cel]y #cda ,/ew$ ,cel]y #cda ,/ew$ ,onions #cdb ,/ew$ ,*e/nuts #cdb ,,*apt] ,,xviii4 ,,pa/ry4 ,page ,introductory rem>ks #cdd ,to glaze or ice ,pa/ry #cde ,feuilletage1 or f9e ,fr5* #cde ,puff ,pa/e ,v good light ,pa/e #cdf ,engli% ,puff ,pa/e #cdf ,cream ,cru/ 7v good7 #cdg 7,au?or's receipt7 ,pte ,brise 7or ,fr5* ,cru/ #cdg = hot or cold ,meat ,pies7 ,flead ,cru/ #cdg ,common ,suet-,cru/ = ,pies #cdh ,v sup]ior ,suet-,cru/ #cdh ,v ri* %ort ,cru/ = #cdi ,t>ts ,excell5t %ort ,cru/ = #cdi ,sweet ,pa/ry ,bric*e ,pa/e #cdi ,mod]n ,potato ,pa/y1 an #cej excell5t family di% ,cass]ole ( ,rice #cea ,a good common ,engli% ,game ,pie #ceb ,mod]n ,*ick5 ,pie #cec ,a common ,*ick5 ,pie #cec ,pigeon ,pie #ced ,beef-/eak ,pie #ced ,common ,mutton ,pie #cee ,a good ,mutton ,pie #cee ,rais$ ,pies #cef ,a ,vol-au-,v5t 7,entre7 #ceg ,a ,vol-au-,v5t ( ,fruit #ceh 7,entremets7 ,a ,vol-au-,v5t la ,crme #ceh 7,entremets7 ,oy/] ,patties 7,entre7 #cei ,common ,lob/] ,patties #cei ,sup]lative ,lob/] ,patties #cei 7,au?or's receipt7 ,good ,*ick5 ,patties #cei 7,entre7 ,patties la ,pontife1 a #cfj fa/-day or maigre di% 7,entre7 ,excell5t ,meat ,rolls #cfj ,small ,vols-au-,v5ts1 or #cfa ,patty-cases ,ano!r receipt = ,t>tlets #cfa ,a ,sefton1 or ,veal ,cu/>d #cfb ,apple ,cake1 or ,g]man ,t>t #cfb ,t\rte ,m]+ue1 or ,t>t #cfc ) royal ic+ ,a good ,apple ,t>t #cfc ,t>t ( v "y gre5 #cfd ,apples 7good7 ,b>b]ry ,t>t #cfd ,! ,lady's ,t\rte1 & #cfd ,*ri/mas ,t\rte la ,*tela9e ,g5oises la ,re9e1 or h] #cff ,maje/y's ,pa/ry ,almond ,pa/e #cfg ,t>tlets ( ,almond ,pa/e #cfg ,fairy ,fancies 7,fantaisies des #cfh ,fes7 ,m9cemeat 7,au?or's receipt7 #cfh ,sup]lative ,m9cemeat #cfi ,m9ce ,pies 7,entremets7 #cfi ,m9ce ,pies ,royal 7,entremets7 #cgj ,! ,monitor's ,t>t1 or ,t\rte #cgj la ,judd ,pudd+ ,pies 7,entremets7 #cga ,pudd+ ,pies 7a common] #cga k9d7 ,cocoa-,nut *eese-cakes #cga 7,entremets7 7,jamaica receipt7 ,common ,lemon ,t>tlets #cgb ,madame ,w]n]'s ,ros5vik #cgb *eese-cakes ,apfel ,krapf5 7,g]man #cgc receipt7 ,crme ,ptissire1 or ,pa/ry #cgc ,cream ,small ,vols-au-,v5t1 la #cgd ,p>isi5ne 7,entremets7 ,pa/ry ,s&wi*es #cgd ,lemon ,s&wi*es #cgd ,fan*onnettes 7,entremets7 #cgd ,jelly-,t>tlets1 or ,cu/>ds #cge ,/rawb]ry ,t>tlets 7good7 #cge ,raspb]ry ,puffs #cge ,cream$ ,t>tlets #cge ,ramak9s l',ude1 or #cge ,sefton-,fancies ,,*apt] ,,xix4 ,,s\ffl,s1 ,,omlets1 ,,etc4 ,page ,s\ffls #cgg ,l\ise ,franks' ,citron #cgh ,s\ffl ,a ,fondu1 or ,*eese ,s\ffle #cgi ,obs]vations on ,omlets1 #chj ,fritt]s1 c4 ,a common ,omlet #chj ,an ,omlette ,s\ffl 7second #cha c\rse1 remove ( roa/7 ,pla9 ,common ,fritt]s #cha ,pancakes #chb ,fritt]s ( ,cake & ,pudd+ #chb ,m9cemeat ,fritt]s #chc ,v5etian ,fritt]s 7v #chc good7 ,rhub>b ,fritt]s #chc ,apple1 ,pea*1 ,apricot1 or #chd ,orange ,fritt]s ,brio*e ,fritt]s #chd ,potato ,fritt]s 7,entremets7 #chd ,lemon ,fritt]s 7,entremets7 #chd ,cannelons 7,entremets7 #che ,cannelons ( ,brio*e pa/e #che 7,entremets7 ,croquettes ( ,rice #che 7,entremets7 ,f9] ,croquettes ( ,rice #chf 7,entremets7 ,sav\ry ,croquettes ( ,rice #chf 7,entre7 ,rissoles 7,entre7 #chg ,v sav\ry ,rissoles #chg 7,entre7 ,small fri$ ,bread ,patties1 or #chg ,cr\/ades ( v>i\s k9ds ,dresd5 ,patties1 or #chg ,cr\/ades 7v delicate7 ,to prep>e ,beef ,m>r[ = #chh fry+ ,cr\/ades1 ,sav\ry ,toa/s1 c4 ,small ,cr\/ades1 or ,bread #chh ,patties1 dress$ 9 ,m>r[ 7,au?or's receipt7 ,small ,cr\/ades1 la ,bonne #chi ,maman 7! 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,publi%]'s ,pudd+ #daj ,h] ,maje/y's ,pudd+ #daj ,common ,cu/>d ,pudd+ #daa ,pr9ce ,alb]t's ,pudd+ #daa ,g]man ,pudd+ & ,sauce #dab 7v good7 ,! ,welcome ,gue/'s own #dab ,pudd+ 7light & :olesome4 ,au?or's receipt7 ,sir ,edw9 ,l&se]'s ,pudd+ #dab ,a ,cab9et ,pudd+ #dac ,a v f9e ,cab9et ,pudd+ #dad ,sn[don ,pudd+ 7a g5u9e #dad receipt7 ,v good ,rais9 ,pudd+s #dae ,! ,elegant ,economi/'s #dae ,pudd+ ,pudd+ la ,scoones #daf ,+oldsby ,*ri/mas ,pudd+s #daf ,small & v light ,plum #daf ,pudd+ ,vegetable ,plum ,pudd+ 7*eap #dag & good7 ,! ,au?or's ,*ri/mas ,pudd+ #dag ,a ,k5ti% ,well-,pudd+ #dag ,roll$ ,pudd+ #dah ,a ,bread ,pudd+ #dah ,a ,br[n ,bread ,pudd+ #dai ,a good boil$ ,rice ,pudd+ #dai ,*eap ,rice ,pudd+ #dbj ,rice & ,gooseb]ry ,pudd+ #dbj ,fa%ionable ,apple ,dumpl+s #dbj ,orange ,sn[-balls #dbj ,apple ,sn[-balls #dba ,light ,currant ,dumpl+s #dba ,lemon ,dumpl+s 7light & #dba good7 ,suffolk1 or h>d ,dumpl+s #dba ,norfolk ,dumpl+s #dba ,sweet boil$ ,patties 7good7 #dbb ,boil$ ,rice1 to be s]v$ ) #dbb /ew$ ,fruits1 ,pres]ves1 or ,raspb]ry ,v9eg> ,,*apt] ,,xxi4 ,,bak$ ,,pudd+s4 ,page ,introductory ,rem>ks #dbc ,a bak$ ,plum ,pudd+ en #dbd ,m\le1 or ,m\ld$ ,! ,pr9t]'s ,pudd+ #dbd ,almond ,pudd+ #dbe ,! ,"y ,wife's ,pudd+ #dbe 7,au?or's receipt7 ,! ,good ,daught]'s ,m9cemeat #dbf ,pudd+ 7,au?or's receipt7 ,mrs4 ,h[itt's ,pudd+ #dbf 7,au?or's receipt7 ,an excell5t ,lemon ,pudd+ #dbf ,lemon ,suet ,pudd+ #dbg ,bakewell ,pudd+ #dbg ,ratifia ,pudd+ #dbg ,! elegant ,economi/'s #dbh ,pudd+ ,ri* ,bread & ,butt] ,pudd+ #dbh ,a common ,bread & ,butt] #dbi ,pudd+ ,a good bak$ ,bread ,pudd+ #dbi ,ano!r bak$ ,bread ,pudd+ #dcj ,a good ,sem\l9a or ,s\jee #dcj ,pudd+ ,fr5* ,sem\l9a ,pudd+1 or #dcj ,gteau de ,sem\le ,saxe-,go?a ,pudd+1 or #dca ,t\rte ,bad5 ,bad5 ,pudd+s #dca ,su!rl&1 or ,ca/le ,pudd+s #dcb ,madele9e ,pudd+s 7to be #dcb s]v$ cold7 ,a good ,fr5* ,rice ,pudd+1 or #dcc ,gteau de ,riz ,a common ,rice ,pudd+ #dcc ,q *eap ,rice ,pudd+ #dcd ,ri*] ,rice ,pudd+ #dcd ,ri* ,pudd+ ,m]+u #dcd ,good gr\nd ,rice ,pudd+ #dce ,common gr\nd ,rice ,pudd+ #dce ,gre5 ,gooseb]ry ,pudd+ #dce ,potato ,pudd+ #dcf ,a ,ri*] ,potato ,pudd+ #dcf ,a good ,sponge-cake ,pudd+ #dcf ,cake & ,cu/>d1 & v>i\s #dcg o!r inexp5sive ,pudd+s ,bak$ ,apple ,pudd+1 or #dcg ,cu/>d ,dut* ,cu/>d1 or ,bak$ #dch ,raspb]ry ,pudd+ ,gabrielle's ,pudd+1 or sweet #dch ,cass]ole ( ,rice ,v]micelli ,pudd+1 ) #dci apples or )\t1 & ,pudd+s ( ,s\jee & ,semola ,rice la ,va!k1 or ,rice #ddj ,pudd+ la ,va!k 7extremely good7 ,good ,york%ire ,pudd+ #ddj ,common ,york%ire ,pudd+ #dda ,norm&y ,pudd+ 7good7 #dda ,common bak$ ,rais9 ,pudd+ #dda ,a ri*] bak$ ,rais9 ,pudd+ #ddb ,! ,poor ,au?or's ,pudd+ #ddb ,pudd+ la ,paysanne #ddb 7*eap & good7 ,! ,curate's ,pudd+ #ddb ,a light bak$ ,batt] ,pudd+ #ddc ,,*apt] ,,xxii4 ,,eggs ,,& ,,milk4 ,page ,to pres]ve ,eggs fre% = #ddd _m weeks ,to cook ,eggs 9 ! %ell #dde )\t boil+ !m 7an admirable receipt7 ,to boil ,eggs 9 ! %ell #dde ,to dress ! ,eggs ( ! #ddf ,gu9ea ,f[l & ,bantam ,to dress ,turkeys' ,eggs #ddg ,=c$ ,turkeys' ,eggs 7or #ddg ,swans'71 an excell5t entremets ,to boil a ,swan's ,egg h>d #ddh ,swan's ,egg en ,salade #ddh ,to poa* ,eggs ( diff]5t #ddi k9ds ,poa*$ ,eggs ) ,gravy 7ufs #ddi ,po*s au ,jus4 ,entremets47 ufs au ,plat #dej ,milk & ,cream #dej ,devon%ire1 or ,clott$ ,cream #dea ,du ,lait a ,madame #dea ,curds & ,:ey #dea ,devon%ire ,junket #deb ,,*apt] ,,xxiii4 ,,sweet ,,di%es1 ,,or ,,entremets4 ,page ,to prep>e ,calf's ,feet ,/ock #dec ,to cl>ify ,calf's ,feet ,/ock #ded ,to cl>ify ,is+lass #ded ,sp9a* ,gre51 = col\r+ #dee ,sweet ,di%es1 ,confection>y1 or ,s\ps ,prep>$ ,apple or ,qu9ce ,juice #def ,cocoa-nut flav\r$ ,milk 7= #def ,sweet ,di%es1 c47 ,rem>ks ^u ,compotes ( #def ,fruit1 or ,fruit /ew$ 9 ,syrup ,compote ( ,rhub>b #deg ---- ( ,gre5 ,currants #deg ---- ( ,gre5 ,gooseb]ries #deg ---- ( ,gre5 ,apricots #deg ---- ( ,r$ ,currants #deg ---- ( ,raspb]ries #deh ---- ( ,k5ti% or ,flemi% #deh ,*]ries ---- ( ,morella ,*]ries #deh ---- ( ! 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#dgb ,c\ntess's ,cream ,an excell5t ,trifle #dgc ,swiss ,cream1 or ,trifle 7v #dgc good7 ,tipsy ,cake1 or ,br&y ,trifle #dgd ,*antilly ,basket fill$ ) #dgd :ipp$ ,cream & fre% ,/rawb]ries ,v good ,lemon ,cream1 made #dge )\t ,cream ,fruit ,creams1 & ,italian #dge ,creams ,v sup]ior :ipp$ #dgf ,syllabubs ,good common ,blanc-mange1 or #dgf ,blanc ,mang] 7,au?or's receipt7 ,ri*] ,blanc-mange #dgg ,jaumange1 or ,jaune ,mang]2 #dgg sometimes call$ ,dut* ,flumm]y ,extremely good ,/rawb]ry #dgg ,blanc-mange1 or ,bav>ian ,cream ,qu9ce ,blanc-mange #dgh 7delici\s7 ,qu9ce ,blanc-mange1 ) #dgh ,almond ,cream ,apricot ,blanc-mange1 or ,crme #dgi ,p>isi5ne ,currant ,blanc-mange #dgi ,lemon ,sponge1 or ,m\ld$ ,lemon #dhj ,cream ,an ,apple ,h$gehog1 or #dhj ,sudoise ,imp]ial ,gooseb]ry-fool #dhj ,v good old-fa%ion$ boil$ #dha ,cu/>d ,ri* boil$ ,cu/>d #dha ,! ,que5's ,cu/>d #dha ,currant ,cu/>d #dhb ,qu9ce or ,apple ,cu/>ds #dhb ,! ,duke's ,cu/>d #dhb ,*ocolate ,cu/>ds #dhc ,common bak$ ,cu/>d #dhc ,a f9] bak$ ,cu/>d #dhc ,fr5* ,cu/>ds or ,creams #dhd ,g]man ,puffs #dhd ,a ,m]+ue ( ,rhub>b1 or #dhe gre5 ,gooseb]ries ,cream$ ,spr+ ,fruit1 or #dhf ,rhub>b ,trifle ,m]+ue ( ,pe>s1 or o!r #dhf fruit ,an ,apple ,*>lotte1 or #dhf ,*>lotte de ,pommes ,m>malade = ! ,*>lotte #dhg ,a ,*>lotte la ,p>isi5ne #dhf ,a ,g]trude la ,crme #dhf ,pommes au ,beurre 7,butt]$ #dhh ,apples7 7excell5t7 ,sudoise ( ,pea*es #dhh ,aroce ,doce1 or ,sweet ,rice #dhi la ,portugaise ,cocoa ,nut ,doce #dij ,butt]$ ,*]ries 7,c]ises au #dij ,beurre7 ,sweet ,mac>oni #dij ,b]muda ,wit*es #dia ,nesselrde ,pudd+ #dia ,/ew$ ,figs 7a v nice #dib ,compote7 ,,*apt] ,,xxiv4 ,,pres]ves4 ,page ,g5]al ,rem>ks on ! use & #dic value ( ,pres]v$ ,fruits ,a few ,g5]al ,rules & #dif ,directions = ,pres]v+ ,to ,extract ! ,juice ( ,plums #dig = ,jelly ,to weigh ! ,juice ( ,fruit #dih ,rhub>b ,jam #dih ,gre5 ,gooseb]ry ,jelly #dih ,gre5 ,gooseb]ry ,jam 7firm #dii & ( good col\r7 ,to dry gre5 ,gooseb]ries #dii ,gre5 ,gooseb]ries = ,t>ts #dii ,r$ ,gooseb]ry ,jam #ejj ,v f9e ,gooseb]ry ,jam #ejj ,jelly ( ripe ,gooseb]ries #ejj 7excell5t7 ,unmix$ ,gooseb]ry ,jelly #eja ,gooseb]ry ,pa/e #eja ,to dry ripe ,gooseb]ries ) #eja ,sug> ,jam ( ,k5ti% or ,flemi% #ejb ,*]ries ,to dry ,*]ries ) ,sug> 7a #ejb quick & easy me?od7 ,dri$ ,*]ries 7sup]ior #ejc receipt7 ,*]ries dri$ )\t ,sug> #ejc ,to dry ,morella ,*]ries #ejd ,common ,*]ry ,*eese #ejd ,*]ry ,pa/e 7,fr5*7 #ejd ,/rawb]ry ,jam #ejd ,/rawb]ry ,jelly1 a v #eje sup]ior ,pres]ve 7new receipt7 ,ano!r v f9e ,/rawb]ry #eje ,jelly ,to pres]ve ,/rawb]ries or #ejf ,raspb]ries1 = ,creams or ,ices1 )\t boil+ ,raspb]ry ,jam #ejf ,v ri* ,raspb]ry ,jam1 or #ejf ,m>malade ,good ,r$ or ,:ite ,raspb]ry #ejg ,jam ,raspb]ry ,jelly = flav\r+ #ejg ,creams ,ano!r ,raspb]ry ,jelly 7v #ejh good7 ,r$ ,currant ,jelly #ejh ,sup]lative ,r$ ,currant ,jelly #eji 7,norman receipt7 ,fr5* ,currant ,jelly #eji ,delici\s ,r$ ,currant ,jam #eji ,v f9e ,:ite ,currant ,jelly #eaj ,:ite ,currant ,jam1 a beautiful #eaj ,pres]ve ,currant ,pa/e #eaj ,f9e ,black ,currant ,jelly #eaa ,common ,black ,currant ,jelly #eaa ,black ,currant ,jam & #eaa ,m>malade ,nurs]y ,pres]ve #eab ,ano!r good common ,pres]ve #eab ,a good ,mlange1 or mix$ #eac ,pres]ve ,groseille1 7ano!r good #eac ,pres]ve7 ,sup]ior ,p9e-apple ,m>malade #eac 7a new receipt7 ,a f9e ,pres]ve ( ! gre5 #ead ,orange ,plum 7sometimes call$ ! ,/onewood ,plum7 ,gre5gage ,jam1 or ,m>malade #eae ,pres]ve ( ! ,magnum ,bonum1 #eae or ,mogul ,plum ,to dry or pres]ve ,mogul ,plums #eae 9 syrup ,mussel ,plum ,*eese & ,jelly #eaf ,apricot ,m>malade #eaf ,to dry ,apricots 7a quick & #eag easy me?od7 ,dri$ ,apricots 7,fr5* #eag receipt7 ,pea* ,jam1 or ,m>malade #eah ,to pres]ve or to dry ,pea*es #eah or ,nect>9es 7an easy & excell5t receipt7 ,damson ,jam 7v good7 #eai ,damson ,jelly #eai ,damson or ,r$ ,plum ,solid #eai 7good7 ,excell5t ,damson ,*eese #ebj ,r$ ,grape ,jelly #ebj ,engli% ,guava 7a firm1 cle>1 #ebj bright ,jelly7 ,v f9e ,imp]atrice ,plum #eba ,m>malade ,to dry ,imp]atrice ,plums 7an #eba easy me?od7 ,to bottle ,fruit = w9t] use #ebb ,apple ,jelly #ebb ,exce$+ly f9e ,apple ,jelly #ebc ,qu9ce ,jelly #ebd ,qu9ce ,m>malade #ebc ,qu9ce & ,apple ,m>malade #ebe ,qu9ce ,pa/e #ebe ,jelly ( ,sib]ian ,crabs #ebf ,to pres]ve ,b>b]ries 9 #ebf bun*es ,b>b]ry ,jam 7,fir/ & be/ #ejf receipt7 ,b>b]ry ,jam 7second #ebg receipt7 ,sup]ior ,b>b]ry ,jelly1 & #ebg ,m>malade ,orange ,m>malade 7a #ebg ,portuguese receipt7 ,g5u9e ,scot* ,m>malade #ebh ,cle> ,orange ,m>malade #ebi 7,au?or's receipt7 ,f9e ,jelly ( ,seville ,oranges #ecj 7,au?or's orig9al receipt7 ,,*apt] ,,xxv4 ,,pickles4 ,page ,obs]vations on ,pickles #eca ,to pickle ,*]ries #ecb ,to pickle ,gh]k9s #ecb ,to pickle ,gh]k9s 7a ,fr5* #ecc receipt7 ,to pickle ,pea*es1 & ,pea* #ecd ,mangoes ,sweet ,pickle ( ,lemon #ecd 7,=eign receipt7 7to s]ve ) roa/ meat7 ,to pickle ,mu%rooms #ece ,mu%rooms 9 br9e1 = w9t] #ecf use 7v good7 ,to pickle ,walnuts #ecf ,to pickle ,beet-,root #ecg ,pickl$ ,es*alots 7,au?or's #ecg receipt7 ,pickl$ ,onions #ecg ,to pickle ,lemons & ,limes #ech 7excell5t7 ,lemon ,mangoes 7,au?or's #ech orig9al receipt7 ,to pickle ,na/urtiums #eci ,to pickle r$ ,cabbage #eci ,,*apt] ,,xxvi4 ,,cakes4 ,page ,g5]al ,rem>ks on ,cakes #edj ,to blan* & to p\nd ,almonds #edb ,to r$uce ,almonds to a ,pa/e #edb 7! quicke/ & easie/ way7 ,to col\r ,almonds or #edb ,sug>-gra9s1 or ,sug>-c&y1 = ,cakes or ,pa/ry ,to prep>e ,butt] = ri* #edc ,cakes ,to :isk ,eggs = light ri* #edc ,cakes ,sug> ,glaz+s & ,ic+s1 = #edc f9e ,cakes & ,pa/ry ,orange-,fl[] ,mac>oons #edd 7delici\s7 ,almond ,mac>oons #edd ,v f9e ,cocoa-nut ,mac>oons #ede ,imp]ials 7n v ri*7 #ede ,f9e ,almond ,cake #ede ,pla9 ,p\nd or ,currant ,cake #edf 7or ri* ,brawn ,brack or ,borr[ ,brack7 ,rice ,cake #edf ,:ite ,cake #edf ,a good ,sponge ,cake #edg ,a small] ,sponge ,cake 7v #edg good7 ,f9e ,v5etian ,cake or ,cakes #edg ,a good ,madeira ,cake #edh ,a ,solimemne 7a ri* ,fr5* #edi breakfa/ cake1 or ,sally ,lunn7 ,banbury ,cakes #edi ,m]+ues #eej ,italian ,m]+ues #eea ,?ick1 light ,g+]bread #eea ,acton ,g+]bread #eeb ,*eap & v good ,g+] #eeb ,ov5-cake or ,cakes ,good common ,g+]bread #eec ,ri*] ,g+]bread #eec ,cocoa-nut ,g+]bread #eec 7orig9al receipts7 ,delici\s ,cream ,cake & ,sweet #eed ,rusks ,a good light ,lun*eon-cake & #eed ,brawn ,brack ,a v *eap ,lun*eon-biscuit1 #eee or ,nurs]y-cake ,isle ( ,wight ,d\gh-nuts #eef ,que5 ,cakes #eef ,jumbles #eef ,a good ,soda ,cake #eef ,good ,scotti% ,%ort-bread #eeg ,a ,galette #eeg ,small ,sug> ,cakes ( v>i\s #eeh k9ds ,fle$1 or ,flead ,cakes #eeh ,light ,buns ( diff]5t k9ds #eei ,exet] ,buns #eei ,?readne$le-/reet ,biscuits #efj ,pla9 ,dess]t ,biscuits & #efj ,g+] ,biscuits ,good ,capta9's ,biscuits #efj ,! ,colonel's ,biscuits #efa ,aunt ,*>lotte's ,biscuits #efa ,excell5t ,soda ,buns #efa ,,*apt] ,,xxvii4 ,,confection>y4 ,page ,to cl>ify ,sug> #efb ,to boil ,sug> f ,syrup to #efc ,c&y1 or to ,c>amel ,c>amel 7! quicke/ way7 #efc ,b>ley-sug> #efd ,n\gat #efd ,g+]-c&y #efe ,orange-fl[] ,c&y #efe ,orange-fl[] ,c&y 7ano!r #eff receipt7 ,cocoa-nut ,c&y #eff ,ev]ton ,t(fee #efg ,*ocolate ,drops #efg ,*ocolate ,almonds #efh ,seville ,orange ,pa/e #efh ,,*apt] ,,xxviii4 ,,dess]t ,,di%es4 ,page ,dess]t ,di%es #efi ,pe>l$ ,fruit1 or ,fruit en #egj ,*emise ,salad ( mix$ ,summ] ,fruits #egj ,pea* ,salad #egj ,orange ,salad #ega ,tang]9e ,oranges #ega ,pea*es 9 ,br&y 7,rott]dam #ega receipt7 ,br&i$ ,morella ,*]ries #ega ,bak$ ,compte ( ,apples 7our #egb little lady's receipt7 ,dri$ ,norfolk ,biff9s #egb ,norm&y ,pipp9s #egb ,/ew$ ,pruneaux de ,t\rs1 or #egc ,t\rs dri$ ,plums ,to bake ,pe>s #egc ,/ew$ ,pe>s #egc ,boil$ ,*e/nuts #egd ,roa/$ ,*e/nuts #egd ,almond ,%amrocks 7v good #egd & v pretty7 ,small ,sug> ,s\ffls #ege ,ices #ege ,,*apt] ,,xxix4 ,,syrups1 ,,liqueurs1 ,,etc4 ,page ,/rawb]ry ,v9eg>1 ( #egg delici\s flav\r ,v f9e ,raspb]ry ,v9eg> #egh ,f9e ,currant ,syrup1 or ,sirop #egi de ,groseilles ,*]ry ,br&y 7,tapp+ton #egi ,ev]>d receipt7 ,ox=d ,pun* #ehj ,ox=d receipt = ,bi%op #ehj ,cambridge ,milk ,pun* #eha ,to mull ,w9e 7an excell5t #eha ,fr5* receipt7 ,a ,bir?day ,syllabub #eha ,an admirable cool cup #ehb ,! ,reg5t's1 or ,george ! #ehb ,f\r?'s ,pun* ,m9t ,julep 7an ,am]ican #ehb receipt7 ,delici\s ,milk ,lemonade #ehc ,excell5t portable ,lemonade #ehc ,excell5t ,b>ley ,wat] 7,poor #ehc ,xury's receipt7 ,rais9 ,w9e1 :i*1 if long #ehc kept1 really resembles =eign ,v good ,eld]b]ry ,w9e #ehd ,v ,good ,g+] ,w9e #ehd ,excell5t ,orange ,w9e #ehe ,! ,c\nsellor's ,cup #ehe ,,*apt] ,,xxx4 ,,c(fee1 ,,*ocolate1 ,,etc4 ,page ,c(fee #ehg ,to roa/ ,c(fee #ehh ,a few g5]al directions = #ehi mak+ ,c(fee ,excell5t ,breakfa/ ,c(fee #eij ,to boil ,c(fee #eia ,caf ,noir #eib ,burnt ,c(fee1 or ,c(fee la #eib militaire 7,9 ,france vulg>ly call$ ,gloria7 ,to make ,*ocolate #eib ,a ,spani% recipe = mak+ #eib & s]v+ ,*ocolate ,to make ,cocoa #eic ,,*apt] ,,xxxi4 ,,bread4 ,page ,rem>ks on ,home-made ,bread #eid ,to purify ,yea/ = ,bread or #eie ,cakes ,! ,ov5 #eie ,a few rules to be obs]v$ 9 #eif mak+ ,bread ,h\sehold ,bread #eif ,bordyke ,bread 7,au?or's #eig receipt7 ,g]man ,yea/ 7& ,bread made #eih ) ,g]man ,yea/7 ,pr(essor ,liebig's ,bav>ian #eii ,br[n ,bread 7v nutriti\s & :olesome7 ,engli% ,br[n ,bread #eii ,unf]m5t$ ,bread #eii ,potato ,bread #fjj ,d9n] or ,breakfa/ ,rolls #fjj ,g5eva ,rolls or ,buns #fja ,rusks #fjb ,excell5t ,dairy ,bread1 made #fjb )\t ,yea/ 7,au?or's receipt7 ,to keep ,bread #fjc ,to fre%5 /ale ,bread 7& #fjc ,pa/ry1 c47 & pres]ve x f m\ld ,to "k :5 ,bread is #fjd suffici5tly bak$ ,on ! prop] f]m5tation ( #fjd ,d\gh ,,*apt] ,,xxxii4 ,,=eign ,,& ,,jewi% ,,cook]y4 ,page ,=eign & ,jewi% ,cook]y #fje ,rem>ks on ,jewi% ,cook]y #fjf ,jewi% ,smok$ ,beef #fjf ,*orissa 7or ,jewi% ,sausage7 #fjg ) ,rice ,to fry ,salmon & o!r ,fi% #fjg 9 ,oil 7to s]ve cold7 ,jewi% ,almond ,pudd+ #fjh ,! ,lady's or ,invalid's new #fjh ,bak$ ,apple ,pudd+ 7,au?or's orig9al receipt4 ,appropriate to ! ,jewi% table7 ,a few g5]al directions = #fji ! ,jewi% table ,tomata & o!r ,*atnies #fji 7,mauritian receipt7 ,indian ,lob/] ,cutlets #faj ,an ,indian ,burdwan 7,entre7 #faa ,! ,k+ ( ,oude's ,omlet #faa ,k$g]ee or ,kidg]ee1 an #fab ,indian breakfa/-di% ,a simple ,syrian ,pilaw #fab ,simple ,turki% or ,arabian #fac ,pilaw 7,f ,mr4 ,lane1 ! ,ori5tal travell]7 ,a real ,indian ,pilaw #fac ,indian receipt = ,curri$ #fad ,fi% ,b5gal ,currie ,p[d]1 ,no4 #a #fad ,risotto la ,mayonnaise #fae ,/ufato 7a ,neapolitan #fae receipt7 ,broil$ ,eels ) sage #faf 7,entre7 7,g]man receipt4 ,good7 ,a ,swiss ,mayonnaise #fae ,t5drons de ,veau #fag ,poitr9e de ,veau ,glace #fah 7,brea/ ( ,veal /ew$ & glaz$7 ,brea/ ( ,veal simply /ew$ #fah ,compote de ,pigeons 7,/ew$ #fai ,pigeons7 ,mai ,trank 7,may ,dr9k7 #fbj 7,g]man7 ,a ,vi5nese ,s\ffl ,pudd+1 #fbj call$ ,salzburg] ,nock]l ,,introductory ,,*apt]4 ,,truss+4 ,page ,rem>ks on ,truss+ xxxiii ,g5]al ,directions = xxxiii ,truss+ ,to truss a ,turkey1 ,f[l1 xxxiv ,pheasant1 or ,p>tridge1 = roa/+ ,to truss ,fi% xxxv ,,introductory ,,*apt]4 ,,c>v+4 ,page ,rem>ks on ,c>v+ xxxvii ,no4 #a4 ,cod's head & %\ld] xxxviii 7& ,cod fi% g5]ally7 ,no4 #b4 ,a ,turbot xxxviii ,no4 #b;a4 ,soles xxxviii ,no4 #c4 ,salmon xxxviii ,no4 #d4 ,saddle ( ,mutton xxxviii ,no4 #e4 ,a ,haun* ( ,v5ison 7or xxxix ,mutton7 ,no4 #f4 ,sirlo9 or ,rump ( ,beef xxxix ,no4 #f;a4 ,ribs ( ,beef xxxix ,no4 #f;b4 ,a r\nd ( ,beef xxxix ,no4 #f;c4 ,a brisket ( ,beef xl ,no4 #g4 ,leg ( ,mutton xl ,no4 #h4 ,qu>t] ( ,lamb xl ,no4 #i4 ,%\ld] ( ,mutton or xl ,lamb ,no4 #aj4 ,a ,suck+ ,pig xl ,no4 #aj;a4 ,a fillet ( ,veal xli ,no4 #aj;b4 ,a lo9 ( ,veal xli ,no4 #aa4 ,a brea/ ( ,veal xli ,no4 #ab4 ,a tongue xli ,no4 #ac4 ,a calf's head xli ,no4 #ad4 ,a ham xlii ,no4 #ae4 ,a pheasant xlii ,no4 #af4 ,a boil$ f[l xliii ,no4 #ag4 ,a roa/ f[l xliv ,no4 #ah4 ,a p>tridge xliv ,no4 #ai4 ,a woodcock xlv ,no4 #bj4 ,a pigeon xlv ,no4 #ba4 ,a snipe xlv ,no4 #bb4 ,a goose xlv ,ducks xlvi ,no4 #bc4 ,a wild duck xlvi ,no4 #bd4 ,a turkey xlvi ,no4 #be4 ,a h>e xlvii ,no4 #bf4 ,a fric&eau ( veal xlvii ---------------------------------------- -------------------------------- ,,introductory ,,*apt]s4 ---------- ,,truss+4 ,illu/ration3 ,truss+ ,ne$les4 ,,common & untra9$ cooks are (t5 deplorably ignorant ( ?is bran* ( _! bus9ess1 a k ( :i* is1 nev]!less1 q z ess5tial to !m z is t ( boil+ or roa/+2 = )\t x !y _c1 by any possibility1 s]ve up d9n]s ( dec5tly cr$itable appe>ance4 ,we give su* brief g5]al directions = x z our space w p]mit1 & z our own obs]vations enable u to supply2 b x has be5 truly said1 by a great au?ority 9 ^! matt]s1 t truss+ _c be 8taught by words20 we w\ld1 !re=e1 recomm5d1 t in/ead ( rely+ on any writt5 in/ructions1 p]sons :o really desire ?or\ghly to und]/& ! subject1 & to make !mselves acqua9t$ ) ! mode ( entirely prep>+ all v>ieties ( game & p\ltry m especially = table1 9 ! v be/ mann]1 %\ld apply = "s practical lessons to a fir/-rate p\lt]]2 or1 if ?is _c be done1 t !y %\ld endeav\r to obta9 f "s well exp]i5c$ & skilful cook ! in/ruction :i* !y ne$4 ,,g5]al ,,directions ,,= ,,truss+4 ,be=e a bird is truss$1 ! sk9 mu/ be entirely fre$ f any d[n :i* may be on x1 & f all ! /ubble-ends ( ! fea!rs2#c ! hair also mu/ be s+$ f x ) light$ writ+ pap]1 c>e be+ tak5 n to smoke nor black5 x 9 ! op]ation4 ,directions = cleans+ ! insides ( birds aft] !y are drawn1 are giv5 9 ! receipts = dress+ !m1 ,*apt]s ,,xiv4 & ,,xv4 ,turkeys1 geese1 ducks1 wild or tame1 f[ls1 & pigeons1 %\ld all h ! necks tak5 (f close to ! bodies1 b n ! sk9 ( ! necks1 :i* %\ld be left suffici5tly long to turn d[n ^u ! backs = a c\ple ( in*es or m1 :]e x mu/ be secur$1 ei!r ) a ne$le & co>se s(t cotton1 or by ! p9ions ( ! birds :5 truss$4 ,footnote #c3 ,?is %\ld be p>ticul>ly att5d$ to4 ,illu/ration ,= boil+1 all p\ltry or o!r birds mu/ h ! feet drawn (f at ! fir/ jo9t ( ! leg1 or z %[n 9 ! engrav+4 7,9 ! latt] case1 ! s9ews ( ! jo9t mu/ be slightly cut1 :5 ! bone may be easily turn$ back z "h47 ,! sk9 mu/ !n be loos5$ ) ! f+] entirely f ! legs1 :i* mu/ be pu%$ back into ! body1 & ! small ends tuck$ q "u ! apron1 s z to be entirely out ( sight4 ,illu/ration ,! w+s ( *ick5s1 f[ls1 turkeys1 & pigeons1 are left on entire1 :e!r = roa/+ or boil+4 ,f geese1 ducks1 pheasants1 p>tridges1 black game1 moor-f[l1 woodcocks1 snipes1 wild-f[l ( all k9ds1 & all small birds1 ! fir/ two jo9ts are tak5 (f1 leav+ b "o jo9t on1 ?us3-- ,! feet are left on ducks1 & ^? ( tame ones are truss$ z w be se5 at page #bgh1 & ^u roa/ f[ls1 pheasants1 black & moor-game1 pigeons1 woodcocks1 & snipes4 ,! ?ick co>se sk9 ( ! legs ( ^! mu/ be /ripp$1 or rubb$ (f ) a h>d clo? aft] !y h be5 held 9 boil+ wat]1 or ov] a cle> fire = a few m9utes4 ,! %>p talons mu/ be pull$ out1 & ! nails clipp$4 ,! toes ( ! pigeons = roa/+ %\ld be cut (f4 ,geese1 suck+-pigs1 h>es1 & rabbits h ! feet tak5 (f at ! fir/ jo9t4 ,! liv]s & gizz>ds are s]v$ 9 ! w+s ( roa/ turkeys & f[ls only4 ,! heads are /ill commonly left on pheasants1 p>tridges1 & black game & moor-game2 b ! fa%ion is decl9+4 ,( ?is we %all speak m p>ticul>ly 9 ! ensu+ *apt]4 ,p\ltry & birds 9 g5]al1 except p]haps q ! l>g] k9ds1 are m easily truss$ into plump h&some =m ) tw9e & ne$les prop] to ! purpose 7= :i* see page #a71 ?an ) skew]s4 ,! mann] 9 :i* ! legs & w+s are conf9$ is mu* ! same = all2 ! pr9cipal diff]5ce be+ 9 ! arrangem5t ( ! =m] = boil+1 :i* has already be5 expla9$4 ,!re is a pres5t mode ( truss+ v l>ge f[ls = boil+ or /ew+ :i* to our ta/e is m novel ?an attractive4 ,! feet are left on1 & aft] ! sk9 has be5 loos5$ f !m 9 e "p1 ! legs are ?ru/ entirely into ! body by means ( a slight incision made 9 ! sk9 j above ! fir/ jo9t on ! und]side1 ! feet !n appe> almo/ z if gr[+ out ( ! sides ( ! brea/3 ! effect ( ?is is n pleas+4 ,,to ,,truss ,a ,,turkey1 ,,f[l1 ,,pheasant ,,or ,,p>tridge1 ,,= ,,roa/+4 ,fir/ draw ! sk9 ( ! neck d[n ov] ! back1 & secure x f slipp+ up2 !n ?read a truss+ ne$le ( conv5i5t size1#d = ! occasion1 ) pack?read or small tw9e 7! =m]1 f be+ ! mo/ flexible1 is be/72 pass x ?r\gh ! p9ion ( ! bird1 !n ?r\gh ! ?ick "p ( ! ?igh1 :i* mu/ be br\ght up close "u ! w+1 & 9 a /raight l9e q ?r\gh ! body1 & ?r\gh ! leg & p9ion on ! o!r side2 draw !m close1 & br+ ! ne$le back1 pass+ x ?r\gh ! ?ick "p ( ! leg1 & ?r\gh ! second jo9t ( ! p9ion1 %\ld x be left on ! bird2 tie x q tight2 & !n to secure ! legs1 pi]ce ! sidebone & c>ry ! tw9e ov] ! legs1 !n pass ! ne$le ?r\gh ! o!r sidebone1 & tie !m close d[n4 ,if skew]s be us$ !y %\ld be driv5 ?r\gh ! p9ions & ! legs1 & a tw9e pass$ across ! back ( ! bird1 & caught ov] ! po9ts ( x1 & !n ti$ 9 ! c5tre ( ! back3 ?is is only ne$ful :5 ! truss+ is n firm4 ,footnote #d3 ,^! may be _h1 ( v>i\s sizes1 at any good ironmong]s4 ,illu/ration ,:5 ! head is left on a bird1 x may /ill be truss$ 9 ! same way1 & ! head br\ght r\nd1 z %[n "h1 & kept 9 place by a skew] pass$ ?r\gh x1 & run ?r\gh ! body4 ,:5 ! bird is truss$ entirely ) skew]s1 ! po9t ( "o is br\ght f ! o!r side1 ?r\gh ! p9ions & ! ?ighs1 & ! head is fix$ ^u x4 ,! legs are !n press$ z mu* z possible "u ! brea/1 betwe5 x & ! side-bones1 :]e !y are lett]$ a b4 ,! p>tridge 9 ! engrav+ is %[n ) ! skew]s j )drawn aft] be+ roa/$4 ,h>es1 aft] be+ fill$ ) =cemeat1 & sewn or securely fa/5$ up ) skew]s1 are br\ght into prop] roa/+ =m by hav+ ! head fix$ betwe5 ! %\ld]s1 & ei!r fa/5$ to ! back by means ( a long skew]1 run ?r\gh ! head q into x1 or by pass+ "o ?r\gh ! upp] "p ( ! %\ld]s & ! neck toge!r1 :i* w keep x equally well 9 place1 ?\gh less ?r[n back4 ,! =e-legs are !n laid /raight along ! sides ( ! h>e1 & a skew] is ?ru/ ?r\gh !m bo? & ! body at ! same "t2 ! s9ews are j cut ?r\gh "u ! h9d-legs1 & !y are br\ght =w>d z mu* z possible1 & skew]$ 9 ! same mann] z ! o!rs4 ,a /r+ is !n ?r[n across1 "u ! h>e & ov] ! po9ts ( bo? skew]s1 be+ cross$ be=e x is pass$ ov] ! second1 & !n ti$ above ! back4 ,! e>s ( a h>e are left on2 ^? ( a rabbit1 :i* is truss$ 9 ! same way1 are tak5 (f4 ,illu/ration3 ,pa/e ,bru%4 ,jo9ts ( meat require b little arrangem5t1 ei!r = ! spit or = boil+4 ,a fillet ( veal mu/ h ! flap1 or "p to :i* ! fat adh]es1 drawn closely r\nd ! outside1 & be skew]$ or b\nd firmly into good %ape3 ?is w apply equally to a r\nd ( beef4 ,! sk9 or flank ( lo9s ( meat mu/ be wrapp$ ov] ! ends ( ! bones1 & skew]$ on ! und]side4 ,! cook %\ld be p>ticul>ly c>eful to sep>ate ! jo9ts :5 x has n be5 done by ! but*]1 & necks ( veal or mutton also1 or mu* tr\ble w (t5 arise to ! c>v]4 ,illu/ration3 ,cutlet ,bat4 ,to flatt5 & br+ cutlets into uni=m %ape1 a bat ( ?is =m is us$3 & to egg or to cov] !m ) cl>ifi$ butt] :5 !y are to be crumb$1 a pa/e-bru% %\ld be at h&4 ,inde$1 ^! & _m o!r small means & appliances1 ought to be provid$ = e cook :o is expect$ to p]=m h] duty 9 a regul> & prop] mann]1 = !y save mu* "t & tr\ble1 & _! fir/ exp5se is v slight2 yet _m kit*5s are almo/ entirely )\t !m4 ,,to ,,truss ,,fi%4 ,salmon1 salmon-peel1 pike1 & "s few o!r l>ge fi%1 are occasionally truss$ 9 ! =m ( an ,s by pass+ a /r+ ?r\gh ! head1 & ty+ x securely1 !n ?r\gh ! c5tre ( ! body1 & next r\nd ! tail1 :i* %\ld be turn$ ! rev]se way ( ! head1 & ! :ole %\ld !n be drawn closely toge!r & well fa/5$4 ,:it+s & o!r fi% ( small size are truss$ ) ! tails m]ely skew]$ into _! m\?s4 ,obs4--,x is indisp5sable = cooks to "k h[ to c>ve neatly = pies1 pudd+s1 fricassees1 & curries1 at ! lea/1 h>es1 rabbits1 f[ls1 & o!r birds4 ,= ^? :o are q )\t exp]i5ce 9 ?is bran* ( _! bus9ess1 ! directions & ! illu/rations 9 ! next *apt] = c>v+ a f[l into jo9ts1 w be f\nd useful2 & probably _m ( ! o!r in/ructions also4 ,,c>v+4 ,illu/ration3 ,fi% ,c>v]s4 ,:e!r ! pass+ fa%ion ( ! day exact x ( h] or n1 a g5tlewoman %\ld always1 = h] own sake1 be able to c>ve well & easily1 ! di%es :i* are plac$ be=e h]1 t %e may be compet5t to d ! hon\rs ( a table at any "t ) propriety & self-possession4#e ,to g5tlem51 & especially to ^? :o mix mu* 9 society1 "s k ( ?is art1 & a c]ta9 degree ( skill 9 ! ex]cise ( x1 are indisp5sable1 if !y w\ld avoid ! *ance ( appe>+ (t5 to great disadvantage !mselves1 & ( caus+ dissatisfaction & annoyance to o!rs2 = ! unc\? op]ations ( bad c>v]s occasion almo/ z mu* discom=t to ^? :o witness1 z !y d g5]ally ( awkw>dness & emb>rassm5t to ^? :o exhibit !m4 ,footnote #e3 ,z ?is c only be accompli%$ by practice1 "y p]sons %\ld be e>ly accu/om$ to c>ve at home1 :]e ! failure ( _! fir/ attempts w cause !m mu* less emb>rassm5t ?an !y w\ld 9 ano!r sph]e1 & at a lat] p]iod ( life4 ,! precise mode ( c>v+ v>i\s di%es mu/ ( c\rse dep5d on _m cont+5cies4 ,= a pla9 family-d9n]1 or :]e /rict economy is an imp]ative consid]ation1 x mu/ sometimes1 ( necessity1 diff] f t :i* is laid d[n "h4 ,we h conf9$ our in/ructions to ! fa%ion usually adopt$ 9 ! _w4 ,c>v+ knives & =ks are to be _h ( _m =ms & sizes1 & adapt$ to diff]5t purposes3 ! =m] %\ld always h a v ke5 edge1 & ! latt] two prongs only4 ,no4 #a4 ,,cod',s ,,head ,,& ,,%\ld]s 7,,& ,,cod ,,fi% ,,g5]ally47 ,! ?ick "p ( ! back ( ?is1 z ( all l>ge fi%--salmon except$--is ! firme/ & f9e/ eat+4 ,x %\ld be c>v$ across1 r ?ick1 &1 z mu* z possible1 9 unbrok5 slices1 f a to b4 ,! s\nd1 :i* is consid]$ a delicacy1 lies und]nea?1 & l9es ! back-bone3 x mu/ be rea*$ ) a spoon 9 ! direction c4 ,! middle ( ! fi%1 :5 s]v$ to a family p>ty1 may be c>v$ 9 ! same mann]1 or 9 any o!r :i* conv5i5ce & economy may dictate4 ,no4 #b4 ,a ,,turbot4 ,9 c>v+ ?is mo/ excell5t fi%1 ! ri* gelat9\s sk9 atta*$ to x1 & a portion ( ! ?ick "p ( ! f9s1 %\ld be s]v$ ) e slice4 ,if ! po9t ( ! fi%-knife be drawn d[n ! c5tre ( ! back ?r\gh to ! bone1 9 ! l9es a b c1 & f !nce to d d d1 ! fle% may easily be rais$ ^u ! blade 9 h&some portions14 ,! ?icke/ p>ts ( all flat fi% are ! be/4 ,a brill & a ,john ,dory are s]v$ exactly l a turbot4 ,,soles4 ,! m elegant mode ( s]v+ ^!1 & ! usual "o at good tables1 is to raise ! fle% f ! bones z f a turbot1 :i* is easily done :5 ! fi% are l>ge2 b :5 !y are too small well to admit ( x1 !y mu/ be divid$ across q ?r\gh ! bone3 ! %\ld]s1 & ?ick "p ( ! body1 are ! sup]ior portions4 ,no4 #c4 ,,salmon4 ,x is cu/om>y to s]ve a slice ( ! ?ick "p ( ! back ( ?is fi%1 :i* is m>k$ f a to b1 ) "o ( ! ?9n] & ri*] portions ( x1 %[n by ! l9e f c to d4 ,x %\ld be c>v$ q /raight across1 & ! f9e flakes ( ! fle% %\ld be pres]v$ z entire z possible4 ,salmon-peel1 pike1 haddocks1 l>ge :it+s1 & all fi% :i* are s]v$ curl$ r\nd1 & ) ! backs upp]mo/1 are c>v$ 9 ! same mann]2 ! fle% is sep>at$ f ! bone 9 ! c5tre ( ! back1 & tak5 (f1 on ! out] side fir/1 9 conv5i5t portions = s]v+4 ,! fle% ( mack]el is be/ rais$ f ! bones by pass+ ! fi%-slice f ! tail to ! head3 x may !n be divid$ 9 two4 ,no4 #d4 ,,saddle ,,( ,,mutton4 ,! mann] ( truss+ ?is jo9t v>ies almo/ f season to season1 ! mode :i* is consid]$ 9 good ta/e "o ye> be+ obsolete ! next1 9 families :]e pass+ fa%ions are closely obs]v$4 ,x seems really immat]ial :e!r x be s]v$ z %[n 9 ! engrav+2 or :e!r two or ?ree jo9ts ( ! tail be left on & surr\nd$ ) a pap] frill4 ,?is jo9t is n[ truss$ = roa/+ 9 ! mann] %[n 9 ! engrav+2 & :5 x is di%$ a silv] skew] replaces ! "o m>k$ e4 ,x is likewise (t5 /ill s]v$ 9 good families ) only two or ?ree jo9ts ( ! tail left on4 ,! mo/ usual mode ( c>v+ x is 9 ?9 slices cut q along ! bone1 on ei!r side1 9 ! l9e a to b2 b x is sometimes slic$ obliquely f c to d3 ?is la/ fa%ion is r ga9+ gr\nd4 ,! ?ick end ( ! jo9t mu/ !n1 ( c\rse1 be to ! left ( ! c>v]4 ,a saddle ( pork or ( lamb is c>v$ exactly 9 ! same mann]4 ,no4 #e4 ,a ,,haun* ,,( ,,v5ison 7,,or ,,mutton47 ,an incision mu/ fir/ be made entirely across ! knuckle end ( ?is jo9t1 q d[n to ! bone1 9 ! l9e a b1 to let ! gravy escape2 x mu/ !n be c>v$ 9 ?9 slices tak5 z deep z !y c be1 ! :ole l5g? ( ! haun*1 f c to d4 ,a portion ( ! fat %\ld inv>iably be s]v$ ) ! v5ison4 ,no4 #f4 ,,sirlo9 ,,or ,,rump ,,( ,,beef4 ,z ! v t5d] "p ( ?is fav\rite jo9t1 :i* lies "u ! bone1 & is call$ ! fillet1 is pref]r$ by _m eat]s1 ! beef %\ld be rais$1 & "s slices be tak5 f x 9 ! direction a b1 be=e ! c>v] proce$s fur!r4 ,! slices %\ld be cut q across ! jo9t1 f side to side1 z indicat$ by ! l9e f c to d1 9 :i* direction ! :ole ( ! meat is occasionally c>v$1 ?\gh x is mu* m usual to slice ! upp] "p f e to f4 ,:5 ! br[n outside has be5 tak5 (f ?is1 x %\ld be ev5ly c>v$ 9 ?9 slices1 & s]v$ ) "s ( ! gravy 9 ! di%1 & accompani$ ) hors]adi% v lightly & f9ely scrap$1 ) tufts ( :i* ! beef is commonly g>ni%$4 ,,ribs ,,( ,,beef4 ,are c>v$ 9 ! same mann] z ! sirlo92 b !re is no fillet atta*$ to !m4 ,a ,,r\nd ,,( ,,beef4 ,to c>ve ?is well1 a v %>p-edg$ & ?9-blad$ knife is requisite4 ,a ?ick slice %\ld fir/ be tak5 entirely (f ! top ( ! jo9t1 leav+ x v smoo?2 x %\ld !n be cut z ?9 & z ev5ly z possible1 & delicate slices ( ! fat or udd] %\ld be s]v$ ) ! lean4 ,a ,,brisket ,,( ,,beef ,is c>v$ 9 slices q across ! bones4 ,no4 #g4 ,,leg ,,( ,,mutton4 ,?is1 :e!r roa/ or boil$1 is di%$ z x lies 9 ! engrav+1 unless :5 fanciful eat]s pref] ! und]side ( ! jo9t laid upp]mo/1 & c>v$ q across ! middle1 = ! sake ( ! f9ely gra9$ meat :i* lies b5ea? ! "p commonly call$ ! ,pope's eye4 ,9 a g5]al way1 ! mutton %\ld be slic$1 r ?ick ?an ?9 z direct$ by ! l9e betwe5 a b2 ! fat w be f\nd 9 ! direction c d4 ,no4 #h4 ,,qu>t] ,,( ,,lamb4 ,! %\ld] mu/ be divid$1 & rais$ entirely f ! brea/ 9 ! direction ( ! lett]s a b c d4 ,a slice ( butt] spr9kl$ ) cay5ne & salt is !n usually laid betwe5 !m1 & a little lemon-juice is add$1 or a cold ,mitre d',htel sauce is sub/itut$ = ^!4 ,! %\ld] may !n be remov$ into ano!r di% or n1 z is mo/ conv5i5t4 ,! brisket is next sep>at$ f ! long bones 9 ! l9e e f1 & c>v$ 9 ! direction g h2 ! rib-bones are divid$ f i i to j j4 ,! *oice ( ! diff]5t p>ts is (f]$ 9 s]v+ !m4 ,no4 #i4 ,,%\ld] ,,( ,,mutton ,,or ,,lamb4 ,comm5ce by cutt+ f ! out] edge direct to ! bone ( ! %\ld] 9 ! l9e a b1 & c>ve z _m slices f t "p ( ! jo9t z x w af=d3 !n1 if m be requir$1 draw ! knife on ei!r side ( ! ridge ( ! blade-bone 9 ! direction c c d d4 ,! fat mu/ be c>v$ 9 ! l9e e f4 ,"s eat]s h a pref]5ce = ! juicy1 b n v f9ely-gra9$ fle% on ! und]side ( ! %\ld]1 :i* mu/ be turn$1 = x to be c>v$4 ,= ! mode ( bon+ a %\ld] ( mutton or veal1 & giv+ x a m agreeable appe>ance1 see #bai4 ,no4 #aj4 ,a ,,suck+ ,,pig4 ,e "p ( a suck+ pig is good1 b "s p]sons consid] ! fle% ( ! neck :i* lies betwe5 ! %\ld]s1 & ! ribs z ! mo/ delicate portion ( x4 ,! %\ld]s !mselves are pref]r$ by o!rs4 ,!y %\ld be tak5 (f1 & ! legs also1 by pass+ ! knife "u !m at ! lett]s a b c4 ,! ribs may !n be easily divid$ f e to d4 ,! fle% only ( ! l>g] jo9ts %\ld be s]v$ to ladies2 b g5tlem5 (t5 pref] x s5t to !m on ! bones4 ,a ,,fillet ,,( ,,veal4 ,!re is no diff]5ce betwe5 ! mode ( c>v+ ?is & a r\nd ( beef2 b ! br[n outside slice ( ! veal is mu* lik$ by _m eat]s1 & a portion ( x %\ld be s]v$ to !m :5 x is kn[n to be s4 ,! =cemeat mu/ be rea*$ by cutt+ deeply into ! flap1 & a slice ( x s]v$ always ) ! veal4 ,a ,,lo9 ,,( ,,veal4 ,?is may be c>v$ at *oice q across ?r\gh ! ?ick "p ( ! fle%1 or 9 slices tak5 9 ! direction ( ! bones4 ,a slice ( ! kidney1 & ( ! fat :i* surr\nds x1 %\ld accompany ! veal4 ,no4 #aa4 ,a ,,brea/ ,,( ,,veal4 ,! brisket or gri/les#f ( ?is jo9t mu/ fir/ be entirely sep>at$ f ! rib-bones by press+ ! knife q ?r\gh x 9 ! l9e betwe5 a & b2 ?is "p may !n be divid$ z %[n by ! lett]s c c c d d d1 & ! long bones or ribs may easily be sep>at$ 9 ! direction e f4 ,! ta/e ( ^? :o are s]v$ %\ld be consult$ z to ! "p ( ! jo9t :i* is pref]r$4 ,! sweetbread is commonly s5t to table ) a roa/ brea/ ( veal1 & laid ^u x3 a portion ( x %\ld be s]v$ ) e plate ( ! brea/4 ,footnote #f3 ,! t5dons are lit]ally ! small :ite gri/les !mselves1 :i* are f\nd "u ! fle% 9 ?is "p ( ! jo9t4 ,:5 fre$ f ! bone atta*$ to !m1 !y may be dress$ 9 a v>iety ( ways1 & are extremely good3 b !y require f f\r to six h\rs' /ew+ to r5d] !m p]fectly t5d]1 ev5 :5 ea* t5don is divid$ into ?ree or f\r slices4 ,! upp] fle% mu/ be laid back f ! t5dons be=e !y are tak5 f ! brea/1 n left adh]+ to !m4 ,!y are v good simply /ew$ 9 :ite gravy1 & s]v$ ) gre5 peas1 la ,franaise1 9 ! c5tre4 ,! brea/ entirely bon$1 =c$1 & roll$1 makes a h&some di%1 ei!r roa/$ or /ew$4 ,no4 #ab4 ,a ,,tongue4 ,?is is slic$1 n v ?91 ?r\gh ! ?icke/ & be/ "p1 %[n by ! lett]s a b4 ,! fat ( ! root1 :5 x is lik$1 mu/ be c>v$ by turn+ ! tongue1 & cutt+ 9 ! direction c d4 ,no4 #ac4 ,a ,,calf',s ,,head4 ,illu/ration ,an entire calf's head1 s]v$ 9 its natural =m1 recalls too =cibly ! appe>ance ( ! liv+ animal to :i* x has belong$ n to be v un9vit+4 ,ev5 :5 ! half ( "o only is s5t to table1 some?+ ( ! same aspect rema9s1 & z x is 9 e way improv$1 & r5d]$ mo/ easy to c>ve :5 bon$#g & roll$1 we w\ld recomm5d its be+ s prep>$ :5ev] x c be done )\t difficulty4 ,our engrav+ does n give a v flatt]+ repres5tation ( x 9 t =m1 b hav+ be5 dress$ ) ! sk9 on1 x 0 n q s easily br\ght into h&some %ape z if x _h be5 fre$ f x2 yet we w\ld nev]!less advise its be+ g5]ally reta9$4 ,:5 ! head is s]v$ )\t be+ bon$1 x is c>v$ across ! *eek1 9 ! l9e f a to b2 ! "p :i* 9 flav\r & appe>ance resembles a sweetbread1 & :i* is reg>d$ z a delicacy1 lies 9 ! direction indicat$ by ! lett]s c d4 ,! fle% ( ! eye is ano!r fav\rite morsel1 :i* mu/ be deta*$ f ! head by pass+ ! po9t ( ! c>v+ knife deeply r\nd ! eye-hole1 9 ! circle m>k$ e e4 ,footnote #g3 ,?is w be m easily accompli%$ by an exp]i5c$ cook aft] ! head has be5 boil$ = half an h\r & !n all[$ to cool2 b x %\ld n be left until cold be=e x is altoge!r prep>$ = dress+4 ,aft] ! bones are remov$1 x %\ld be laid on a clean clo?1 & ! inside spr9kl$ ov] or rubb$ ) a little salt1 mace1 & cay5ne1 well mix$ toge!r2 ! tongue may be laid ^u1 & roll$ up 9 x4 ,x mu/ be secur$1 fir/ ) a skew]1 & !n b\nd tightly r\nd ) tape4 ,x %\ld be boil$ or /ew$ extremely t5d]2 & is excell5t :5 j cov]$ ) good /ock1 & simm]$ = two h\rs1 or :5 /rong bro? is sub/itut$ = ?is1 & ! bones are add$ to x4 ,! head may be glaz$1 & s]v$ ) ri* br[n gravy1 or ) ! ord9>y sauces if pref]r$2 & x may be eat5 cold1 ) ,ox=d brawn sauce1 :i* is comp\nd$ ( br[n sug>1 v9eg>1 mu/>d1 & salt1 mix$ to ! ta/e1 ) ! addition ( oil :5 x is lik$4 ,no4 #ad4 ,a ,,ham4 ,/rict economi/s sometimes comm5ce ! c>v+ ( a ham at ! knuckle1 & s gradually rea* ! *oic] portion ( x2 b ?is me?od is n at all to be recomm5d$4 ,x %\ld be cut at once ?r\gh ! ?ick "p ( ! fle%1 q d[n to ! bone1 9 ! l9e a b1 & slic$ v ?9 & ev5ly1 )\t sep>at+ ! fat f ! lean4 ,! decoration ( ! ham ,no4 #ad1 is =m$ by leav+ on x a portion ( ! r9d at ! knuckle 9 a semi-circle1 & !n trimm+ x into scollops or po9ts at pleasure2 & ! ornam5tal "p ( ! top is =m$ f ! fat :i* is p>$ away f ! ?ick end & ! edges4 ,a pap] ruffle1 z w be se51 is wrapp$ r\nd ! bone ( ! knuckle4 ,no4 #ae4 ,a ,,pheasant4 ,?is bird 0 =m]ly always s5t to table ) ! head on1 b x 0 a b>b>\s cu/om1 :i* has be5 p>tially ab&on$ ( late 9 ! be/ h\ses1 & :i* x is hop$ may soon be altoge!r sup]s$$ by "o ( bett] ta/e4 ,! brea/ is by f> ! f9e/ "p ( a pheasant1 & x is c>v$ 9 slices f p9ion to p9ion1 9 ! l9es a a b b2 ! legs may !n be tak5 (f1 9 ! direction c d4 ,! bird1 :5 x is pref]r$ s1 may be entirely dismemb]$ by ! directions = a f[l1 ,no4 #af4 ,black & moor-game are truss$ & s]v$ l pheasants4 ,! brea/s ( bo? are v f9e eat+1 & ! ?igh ( ! black-cock is highly e/eem$4 ,no4 #af4 ,a ,,boil$ ,,f[l4 ,! boil$ f[l ( plate #f is repres5t$ z g>ni%$ ) bran*es ( p>sley1 :i* is an error1 z !y w\ld be appropriate to x only if x 7 cold1 & x is seldom s]v$ s1 be+ consid]$ insipid4 ,small tufts ( caulifl[] w\ld h be5 9 bett] keep+ ) x1 z ! bird is suppos$ to be di%$ = ! d9n]-table4 ,unless x be = l>ge family p>ties1 f[ls are seldom c>v$ !re entirely into jo9ts2 b :5 x is wi%$ to divide !m s1 ! =k %\ld be fix$ firmly 9 ! c5tre ( ! brea/1 & ! leg1 be+ fir/ dis5gag$ f ! sk91 may be tak5 (f ) ! w+ 9 ! l9e a b2 or1 ! w+ be+ previ\sly remov$1 by c>v+ x d[n ! l9e to b1 & !re sep>at+ x f ! neck-bone1 ! leg may be releas$ f ! sk91 & easily tak5 (f1 by cutt+ r\nd x f a to c1 & !n turn+ x ) ! =k1 back f ! body1 :5 ! jo9t w readily be p]ceiv$4 ,illu/ration ,aft] ! leg & w+ on ! o!r side h be5 tak5 (f 9 ! same mann]1 ! m]ry?\ght mu/ foll[4 ,to remove ?is1 ! knife mu/ be drawn ?r\gh ! fle% 9 ! l9e d e1 & !n turn$ t[>ds ! neck q "u ! m]ry?\ght1 :i* x w s lift f ! brea/1 9 ?is =m3--,! neck-bones--:i* lie close "u ! upp] "p ( ! w+s1 & are %ap$ ?us--mu/ next be dis5gag$ f ! f[l1 by putt+ ! knife 9 at ! top ( ! jo9t1 divid+ ! long "p ( ! bone f ! fle%1 & break+ ! %ort "o (f by rais+ x up1 & turn+ x f ! body2 ! brea/1 :i* is %[n "h1 may !n be divid$ f x by m]ely cutt+ ?r\gh ! t5d] ribs on ei!r side4 ,illu/ration ,x is seldom t fur!r disjo9t+ ?an ?is is requir$ at table2 b :5 x is necess>y to cut up ! entire f[l1 ! rema9d] ( x mu/ be laid ) ! back upp]mo/1 & to take (f ! side-bones1 :i* are ( ?is %ape--! po9t ( ! knife mu/ be press$ ?r\gh ! back-bone1 ne> ! top1 ab\t half an in* f ! c5tre1 & br\ght d[n t[>ds ! end ( ! back1 q ?r\gh ! bone1 !n turn$ 9 ! opposite direction1 :5 ! jo9ts w sep>ate )\t difficulty4 ,all :i* !n rema9s to be done is1 to lay ! edge ( ! knife across ! middle ( ! only two undivid$ bones1 & !n ) ! =k to raise ! small end ( ! f[l1 :i* w "p !m imm$iately3 to c>ve a boil$ f[l or *ick5 9 a m mod]n mann]1 see ! directions :i* foll[4 ,! brea/1 w+s1 & m]ry?\ght1 are ! mo/ delicate p>ts ( a f[l4 ,on ! upp] "p ( ! sidebone is ! small r\nd portion ( fle% call$ ! oy/]1 by _m p]sons consid]$ z a great delicacy4 ,no4 #ag4 ,a ,,roa/ ,,f[l4 ,x is n usual to c>ve f[ls entirely at table 9 ! mann] describ$ above4 ,! w+s1 & any o!r jo9ts are tak5 (f only z !y are requir$4 ,! brea/ ( a v l>ge f[l may be c>v$ 9 slices l t ( a turkey2 or ! :ole ( t ( a small "o may be tak5 (f ) ! w+s1 z %[n by ! l9e a b4 ,z ! liv] is a delicacy1 ! h&som] mode ( s]v+ ^! la/ is to remove ! gizz>d1 :i* is seldom eat51 !n to divide ! liv]1 & to s5d an equal portion ( x ) ea* w+4 ,! :ole ( a roa/ f[l may be c>v$ by ! directions we h already giv5 = ,no4 #af4 ,no4 #ah4 ,a ,,p>tridge4 ,illu/ration ,:5 p>tridges are s]v$ to ladies only1 or 9 p>ties :]e !y are pres5t1 x is n[ cu/om>y to take (f ! heads1 to truss ! legs %ort1 & to make !m appe> 79 p\lt]]'s phrase7 all brea/4 ,= g5tlem5's d9n]s1 ! heads may be left on or n at *oice4 ,! mo/ ready mode ( c>v+ a p>tridge is to press back ! legs1 !n to fix ! =k firmly 9 ! inside ( ! back1 & by pass+ ! blade ( ! knife flat "u ! l[] "p ( ! brea/1 to raise x1 ) ! w+s1 entire f ! body1 f :i* x easily sep>ates4 ,! brea/ may !n be divid$ 9 ! middle1 z %[n by ! l9e f a to b 9 ! engrav+ "h4 ,?is is by f> ! be/ & h&some/ mann] ( c>v+ a p>tridge1 b :5 ! supply ( game at table is small1 & x is necess>y to s]ve ?ree p]sons f ! *oic] p>ts ( "o bird1 a n v l>ge w+ %\ld be tak5 (f ) ! leg on ei!r side1 9 ! l9e f a to b 9 ,no4 #ac1 & suffici5t ( ! brea/ w /ill rema9 to s5d to a ?ird eat]4 ,! high game-flav\r ( ! back ( a p>tridge1 z well z t ( v>i\s o!r birds1#h is greatly reli%$ by _m p]sons4 ,footnote #h3 ,a great man o ! nor? eloqu5tly describes t ( a gr\se z 8! mo/ pung5t1 palate-pi]c+1 wild bitt]-sweet40 ,no4 #ai4 ,a ,,woodcock4 ,illu/ration ,! ?igh & back are ! mo/ e/eem$ p>ts ( a woodcock :i*1 be+ a small bird1 may be c>v$ entirely ?r\gh ! c5tre ( ! brea/ & back1 or di/ribut$ 9 ! same mann] z ! p>tridge = ?ree1 :i* we h describ$2 or ev5 c>v$ d[n l a f[l1 if ne$ful4 ,9 :atev] way x is divid$1 h[ev]1 a portion ( ! toa/ :i* has receiv$ ! trail1 & on :i* x %\ld always be s5t to table1 mu/ inv>iably be s]v$ to all :o p>take ( x4 ,! v old fa%ion ( truss+ ! bird ) its own bill1 by runn+ x ?r\gh ! ?ighs & body1 is aga9 adopt$ by v good cooks ( ! pres5t day2 b ! common me?od ( prep>+ ei!r woodcocks or snipes = table is ?is3 ! truss+ ( ! legs is1 h[ev]1 bett] %[n at ,nos4 #ai & #ba ( ,plate #f4 ,no4 #bj4 ,a ,,pigeon4 ,! brea/ & w+s ( a pigeon may be rais$ 9 ! same way z ^? ( a p>tridge 7see ,no4 #ah72 or ! bird may be c>v$ entirely ?r\gh 9 ! l9e a b4 ,= ! second c\rse1 pigeons %\ld be di%$ ^u "y delicate wat]-cresses4 ,no4 #ba4 ,a ,,snipe4 ,?is bird is truss$1 roa/$1 & s]v$ exactly l a woodcock4 ,x is n ( a size to require any c>v+1 beyond divid+ 9 two1 if at all4 ,no4 #bb4 ,a ,,goose4 ,! sk9 bel[ ! brea/1 call$ ! apron1 mu/ fir/ be cut (f 9 a circul> direction z indicat$ by ! lett]s a a a1 :5 a glass ( port-w9e or ( cl>et1 ready mix$ ) a teaspoonful ( mu/>d1 may be p\r$ into ! body or n1 at *oice4 ,"s ( ! /uff+ %\ld !n be drawn out ) a spoon1 & ! neck ( ! goose1 :i* ought to be to ! "r & n to ! left h&1 z "h1 be+ turn$ a little t[>ds ! c>v]1 ! fle% ( ! brea/ %\ld be slic$ 9 ! l9es f b b b to c c c1 on ei!r side ( ! bone4 ,! w+s may !n be tak5 (f l ^? ( any o!r bird1 & !n ! legs1 :i*1 9 ! engrav+ ,no4 #bb1 are truss$ s completely "u ! apron z to r5d] _! outl9e sc>cely di/+ui%able4 ,graceful & well-skill$ c>v]s nev] turn birds on _! sides to remove any ( ! jo9ts1 b ^? ( a goose1 unless x be v "y1 are sometimes sev]$ f x ) difficulty2 & ! common directions = assi/+ ! process 9 t case are1 to turn x on its side1 & ) ! =k to press d[n ! small end ( ! leg2 !n to pass ! knife q "u x f ! top d[n to ! jo9t1 :5 ! leg %\ld be turn$ back f ! bird ) ! =k1 :ile ! ?igh-bone is loos5$ f its socket ) ! knife4 ,! end ( ! p9ion m>k$ d is !n held d[n 9 ! same mann]1 to facilitate ! sep>ation ( ! bones at e1 f :i* po9t ! knife is drawn "u ! w+1 :i* x takes (f4 ,! m]ry?\ght ( a goose is small1 &1 to remove x ! knife mu/ fir/ be turn$ a little f ! neck1 aft] ! fle% has be5 cut ?r\gh1 & !n pass$ "u x1 back t[>ds ! neck4 ,= ! rema9d] ( ! c>v+1 ! directions = t ( a f[l w suffice4 ,,ducks4 ,tame ducks are s]v$ ) ! feet 7:i* are lik$ by _m p7 left ^u !m & truss$ up ov] ! backs4 ,if l>ge !y may be c>v$ l a goose1 b :5 v "y may be disjo9t$ l *ick5s2 ! only mat]ial diff]5ce betwe5 !m be+ ! position ( ! ?igh-jo9ts1 :i* lie mu* fur!r t[>ds ! back-bone ?an ^? ( a f[l4 ,no4 #bc4 ,a ,,wild ,,duck4 ,! brea/s ( wild-f[l are ! only p>ts ( !m held 9 mu* e/imation1 & ^! are c>v$ 9 slices f ! legs to ! neck ,! legs & p9ions may1 if requir$1 be tak5 (f exactly l ^? ( a pheasant4 ,no4 #bd4 ,a ,,turkey4 ,! c>v+ ( a turkey comm5ces by tak+ slices (f ! brea/1 f ! lett]s b b q ?r\gh ! =cemeat1 :i* lies "u ! lett] a1 to c c3 ! great] "p ( ! fle% ( ! w+s is ?us tak5 (f likewise4 ,:5 ! bird is bon$ & fill$ ) sausage or o!r =cemeat1 ! brea/ is c>v$ entirely across 9 ! direction d e1 ne>ly1 or q d[n to ! back1 :i* x is bett] n altoge!r to divide at fir/1 z ! appe>ance ( ! turkey is n !n s good4 ,:5 x has be5 prep>$ 9 ! ord9>y mann]1 aft] ! brea/ has be5 dispos$ (1 ! p9ions & ! legs may be tak5 (f1 ! fir/ 9 ! l9e f f to g1 & ! latt] by pass+ ! knife "u x at h1 & br++ x d[n to ! jo9t at i j1 :]e x mu/ be tak5 (f 9 ! l9e %[n4 ,! :ole ( ! jo9ts be+ 9 =m exactly l ^? ( a f[l1 may be sep>at$ 9 ! same mann]4 ,! gizz>d is m commonly eat5 broil$ aft] hav+ be5 scor$1 & v highly season$ ) cay5ne & ) a suffici5cy ( salt1 ?an 9 any o!r way4 ,a slice or portion ( ! liv] %\ld be s]v$ ) ! :ite fle% ( ! turkey z f> z possible4 ,no4 #be4 ,a ,,h>e4 ,a h>e %\ld be plac$ ) its head to ! left ( ! c>v]1 !re=e ! engrav+ ,no4 #be %[s x turn$ 9 ! wrong direction4 ,x is s v great an improvem5t to take out ! back-bone be=e a h>e is roa/$1 t we w\ld recomm5d x to be done :]ev] x c be s )\t difficulty3 x may !n be c>v$ 9 ! l9e a b q ?r\gh1 or only p>tially s at *oice4 ,:5 ! bone rema9s 91 slices may be tak5 d[n ! :ole l5g? ( ! back f c c to d d2 ! legs1 :i*1 next to ! back1 are consid]$ ! be/ eat+1 may !n be tak5 (f 9 ! direction e f & ! fle% divid$ f or s]v$ ^u !m1 aft] ! small bones h be5 p>t$ f ! ?ighs4 ,! %\ld]s1 :i* are n g5]ally mu* e/eem$1 ?\gh sometimes lik$ by sportsm51 may next be tak5 (f by pass+ ! knife at ! lett]s g h betwe5 ! jo9t & ! body4 ,:5 a h>e is "y1 ! back is sometimes divid$ at ! jo9ts into ?ree or f\r p>ts1 aft] be+ fre$ f ! ribs & "u-sk94 ,no4 #bf4 ,a ,,fric&eau ,,( ,,veal4 ,?is is usually /ew$1 or r brais$ suffici5tly t5d] to be divid$ ) a spoon1 & requires no c>v+2 b ! fat 7or und]p>t ( ! fillet7 atta*$ to x1 m>k$ a a a1 :i* is sometimes1 b n inv>iably s]v$ ) x n[1 may be c>v$ 9 ev5 slices4 ,! l>d+ diff]s some:at f t :i* we h describ$1 b ! mode %[n "h all[s ! fric&eau to be glaz$ ) m facility4 ,! engrav+ ( ! entre ,no4 #bf is int5d$ m]ely to %[ ! mann] ( di%+ ! cutlets4 ,!y may be ( mutton1 lamb1 veal1 or pork2 & ! c5tre may be fill$ ) ! sauce or /ew$1 vegetable appropriate to ei!r2 z s\bise1 pure ( asp>agus1 ( mu%rooms1 or ( tomatas2 or gre5 peas la ,franaise1 /ew$ cucumb]s1 or aught else t is suit$ to ! k9d ( meat :i* is s]v$4 ---------------------------------------- -------------------------------- ,plate #a4 ,illu/ration3 #a ,,cod',s ,,head4 ,illu/ration3 #b ,,turbot4 ,illu/ration3 #c ,,middle ,,( ,,salmon4 ,h4 ,adl>d1 sc4 ---------------------------------------- -------------------------------- ,plate #b4 ,illu/ration3 #d ,,saddle ,,( ,,mutton4 ,illu/ration3 #e ,,haun* ,,( ,,v5ison4 ,illu/ration3 #f ,,sirlo9 ,,( ,,beef4 ,h4 ,adl>d1 sc4 ---------------------------------------- -------------------------------- ,plate #c4 ,illu/ration3 #g ,,leg ,,( ,,mutton4 ,illu/ration3 #h ,,qu>t] ,,( ,,lamb4 ,illu/ration3 #i ,,%\ld] ,,( ,,mutton4 ,h4 ,adl>d sc4 ---------------------------------------- -------------------------------- ,plate #d4 ,illu/ration3 #aj ,,suck+ ,,pig4 ,illu/ration3 #aa ,,brea/ ,,( ,,veal4 ,h4 ,adl>d1 sc4 ---------------------------------------- -------------------------------- ,plate #e4 ,illu/ration3 #ab ,,ox-,,tongue4 ,illu/ration3 #ac ,,calf',s ,,head4 ,illu/ration3 #ad ,,ham4 ,h4 ,adl>d1 sc4 ---------------------------------------- -------------------------------- ,plate #f4 ,illu/ration3 #ae ,,pheasant4 ,illu/ration3 #ah ,,p>tridge4 ,illu/ration3 #ai ,,woodcock4 ,illu/ration3 #af ,,boil$ ,,f[l4 ,illu/ration3 #bj ,,pigeon4 ,illu/ration3 #ba ,,snipe4 ,illu/ration3 #ag ,,roa/ ,,f[l4 ,h4 ,adl>d1 sc4 ---------------------------------------- -------------------------------- ,plate #g4 ,illu/ration3 #bb ,,goose4 ,illu/ration3 #bc ,,wild ,,duck4 ,illu/ration3 #bd ,,turkey4 ,h4 ,adl>d1 sc4 ---------------------------------------- -------------------------------- ,plate #h4 ,illu/ration3 #bf ,,entr,e ,,( ,,cutlets4 ,illu/ration3 #be ,,h>e4 ,illu/ration3 #bg ,,fric&eau ,,( ,,veal4 ,h4 ,adl>d1 sc4 ---------------------------------------- -------------------------------- ,,mod]n ,,cook]y4 -------------- ,illu/ration ,,*apt] ,i4 ,s\ps4 ,,+r$i5ts ,,:i* ,,may ,,all ,,be ,,us$ ,,= ,,mak+ ,,s\p ,,( ,,v>i\s ,,k9ds3--,beef--,mutton--,veal--,hams--, salt$ ,pork--,fat ,bacon--,pigs' ,e>s & ,feet--,v5ison--,black & ,moor ,game--,p>tridges--,pheasants--,wild ,pigeons--,h>es--,rabbits--,turkeys--,f[ ls--,tame ,pigeons--,/urgeon--,cong] ,eel1 ) all sorts ( ,fi% usually eat5--,all ,%ell-,fi%--,e k9d ( ,vegetable & ,h]b fit = food--,butt]--,milk--,eggs--,rice--,sago --,arr[-,root--,indian ,corn--,hom9y--,s\jee--,tapioca--,pe>l ,b>ley--,oatmeal--,pol5ta#i--,mac>oni--, v]micelli--,sem\l9a1 & o!r ,italian ,pa/es4 ,footnote #i3 ,! "n giv5 9 ,engli% comm]ce to ! maize fl\r or meal ( ,italy4 ,,! art ( prep>+ good1 :olesome1 palatable s\ps1 )\t great exp5se1 :i* is s well und]/ood 9 ,france1 & 9 o!r c\ntries :]e !y =m "p ( ! daily food ( all classes ( ! p1 has hi!rto be5 v mu* neglect$ 9 ,engl&2#aj yet x really pres5ts no difficulties :i* a little practice1 & ! mo/ common degree ( c>e1 w n readily ov]come2 & we /rongly recomm5d increas$ att5tion to x1 n only on acc\nt ( ! loss & inconv5i5ce :i* ignorance ( x occasions 9 _m h\seholds1 b because a bett] k ( x w lead naturally to improvem5t 9 o!r bran*es ( cook]y connect$ ) x 9 :i* our want ( skill is n[ equally app>5t4 ,footnote #aj3 ,! inability ( s]vants to prep>e delicately & well ev5 a little bro? suit$ to an invalid1 is (t5 pa9fully evid5t 9 cases ( illness1 n only 9 common ,engli% life1 b :]e ! cook]y is suppos$ to be ( a sup]ior ord]4 ,we h endeav\r$ to %[ by ! li/ at ! beg9n+ ( ?is *apt] ! imm5se numb] ( diff]5t articles ( :i* s\p may be 9 turn comp\nd$4 ,x is almo/ sup]flu\s to add1 t x may be r5d]$ at pleasure exce$+ly ri*1 or simple 9 ! extreme2 compos$1 9 fact1 ( all t is mo/ *oice 9 diet1 or ( little beyond h]bs & vegetables4 ,f ! v>i$ produce ( a well-/or$ kit*5 g>d51 x may be made excell5t at a v trifl+ co/2 & :]e fi% is fre% & abundant x may be *eaply suppli$ ne>ly equal 9 quality to t = :i* a full proportion ( meat is commonly us$4 ,x is be/ suit$ to ! cold] seasons ( ! ye> :5 ?ick5$ well ) rice1 sem\l9a1 pe>l b>ley1 or o!r +r$i5ts ( ! same nature2 & adapt$ to ! summ] mon?s :5 light] & m refre%+4 ,families :o h resid$ mu* abroad1 & ^? accu/om$ to cont95tal modes ( s]vice1 pref] x usually 9 any =m to ! m solid & heavy di%es :i* /ill (t5 sup]s$e x altoge!r at our tables#aa 7except at ^? ( ! m afflu5t classes ( society1 :]e x appe>s1 z a matt] ( c\rse1 9 ! daily bills ( f>e71 & :i* are s oppressive1 n only to =eign]s1 b to all p]sons g5]ally to :om circum/ances h r5d]$ !m unaccu/om$ diet2 & _m a h\sekeep] :o is compell$ by a n>r[ income to adopt a sy/em ( rigid dome/ic economy1 w\ld f9d x assi/ greatly 9 furni%+ com=table meals 9 a v frugal mann]1 if ! prop] modes ( mak+ x 7 fully compreh5d$ z !y ought to be4#ab ,footnote #aa3 ,! popul> ta/e 9 ,engl&1 ev5 at ! pres5t day1 is f> m 9 fav\r ( :at is t]m$ 8sub/antial0 food1 ?an ( any k9d ( pottage4 ,footnote #ab3 ,we are unable to give fur!r space to ?is subject "h1 b may probably resume x at ano!r "p ( ! book1 if practical4 ,! read] :o desires to und]/& ! pr9ciples ( s\p-mak+ is advis$ to /udy ) att5tion ! directions = 8,b>on ,liebeg's ,extract ( ,beef10 9 ! pres5t *apt]1 & ! receipt = b\illon :i* foll[s x4 ,a ,,few ,,directions ,,to ,,! ,,cook4 ,9 :atev] vessel s\p is boil$1 see t x be p]fectly clean1 & let ! inside ( ! cov] & ! rim be equally s4 ,wa% ! meat1 & prep>e ! vegetables ) great nicety be=e !y are laid into x2 & be c>eful to keep x always closely %ut :5 x is on ! fire4 ,nev]1 on any acc\nt1 set ! s\p by 9 x1 b /ra9 x (f at once into a clean pan1 & fill ! /ock-pot imm$iately ) wat]2 pursue ! same plan ) all /ewpans & saucepans directly !y are empti$4 ,skim ! s\p ?or\ghly :5 x fir/ beg9s to boil1 or x w n be easy aft]w>ds to r5d] x cle>2 ?r[ 9 "s salt1 :i* w assi/ to br+ ! scum to ! surface1 & :5 x has all be5 tak5 (f1 add ! h]bs & vegetables2 = if n long /ew$ 9 ! s\p1 _! flav\r w prevail too /rongly4 ,rememb] t ! trimm+s1 & ! bones ( fre% meat1 ! necks ( p\ltry1 ! liquor 9 :i* a jo9t has be5 boil$1 & ! %ank-bones ( mutton1 are all excell5t additions to ! /ock-pot1 & %\ld be c>efully res]v$ = x4 ,! rema9s ( roa/ p\ltry & game also w improve bo? ! col\r & ! flav\r ( bro? or s\p4 ,let ! s\p be v sl[ly heat$1 & aft] x has be5 well skimm$1 & has boil$ = a few m9utes1 draw x to ! side ( ! /ove & keep x simm]+ s(tly1 b )\t ceas+1 until x is done2 = on ?is1 z w h]eaft] be %[n1 its excell5ce pr9cipally dep5ds4 ,e good cook und]/&s p]fectly ! diff]5ce produc$ by ! fa/ boil+1 or ! g5tle /ew+1 ( s\ps & gravies1 & w adh]e /rictly to ! latt] me?od4#ac ,footnote #ac3 ,x is mo/ difficult to r5d] rapidly-boil$ s\p or gravy cle> = table2 b t :i* is only simm]$ w cl>ify itself if all[$ to rema9 undi/urb$ = "s little "t 7half an h\r or s7 aft] x is )drawn f ! fire2 x %\ld !n be p\r$ v g5tly f ! s$im5t4 ,calf's feet /ock likewise may be conv]t$ into transp>5t jelly ) f> great] facility :5 x has n be5 ?ick5$ by too quick boil+1 by :i* s _m prep>ations 9 our ,engli% kit*5s are injur$4 ,p\r boil+ wat]1 9 small quantities at fir/1 to ! meat & vegetables ( :i* ! s\p is to be made :5 !y h be5 fri$ or br[n$2 b o!rwise1 always add cold wat] to ! meat4 ,unless precise ord]s to ! contr>y h be5 giv51 onions1 es*alots1 & g>lic1 %\ld be us$ = season+ ) great mod]ation2 = n only are !y v (f5sive to _m eat]s1 b to p]sons ( delicate habit _! effects are sometimes extremely prejudicial2 & x is only 9 co>se cook]y t _! flav\r is all[$ ev] /rongly to prevail4 ,a small proportion ( sug>1 ab\t an ounce to ! gallon1 w v mu* improve ! flav\r ( gravy-/ock1 & ( all ri* br[n s\ps2 x may be add$ also to "s o!rs ) advantage2 & = ?is1 directions w be giv5 9 ! prop] places4 ,two ounces ( salt may be all[$ = ea* gallon ( s\p or bro?1 9 :i* l>ge quantities ( vegetables are /ew$2 b an ounce & a half w be suffici5t = su* z conta9 few or none2 x is always easy to add m if ne$ful1 b ov]salt+ 9 ! fir/ in/ance is a fault = :i* !re is no rem$y b t ( increas+ ! proportions ( all ! o!r +r$i5ts1 & /ew+ ! :ole afre%1 :i* occasions ne$less tr\ble & exp5se1 ev5 :5 "t w admit ( its be+ done4 ,z no p>ticle ( fat %\ld be se5 float+ on s\p :5 s5t to table1 x is desirable t ! /ock %\ld be made ! day be=e x is want$1 t x may become q cold2 :5 ! fat may be entirely cle>$ (f )\t difficulty4 ,:5 cay5ne pepp] is n mix$ ) rice-fl\r1 or ) any o!r ?ick5+1 gr9d x d[n ) ! back ( a spoon1 & /ir a little liquid to x be=e x is ?r[n into ! /ewpan1 z x is apt to rema9 9 lumps1 & to occasion great irritation ( ! ?roat :5 swall[$ s4 ,s]ve1 n only s\ps & sauces1 b all o!r di%es1 z hot z possible4 ,,! ,,"t ,,requir$ ,,= ,,boil+ ,,d[n ,,s\p ,,or ,,/ock4 ,?is mu/ be regulat$ by sev]al consid]ations2 = ?\gh ! m]e juices ( meat require b little boil+ aft] !y h be5 fully extract$ by ! sl[ heat+ recomm5d$ by ,b>on ,liebeg1 s\p to :i* _m vegetables are add$ 7w9t] vegetables especially7 requires long /ew+ to s(t5 & to bl5d prop]ly ! flav\r ( all ! +r$i5ts :i* x conta9s1 z t ( no "o 9 p>ticul> ought to be all[$ to pr$om9ate ov] ! re/4 ,we h 9 consequ5ce reta9$ ! old directions z to "t1 9 _m ( ! foll[+ receipts2 b an intellig5t cook w soon asc]ta9 f practice & obs]vation h[ & :5 to v>y x ) advantage4 ,ov]-boil+ r5d]s all prep>ations insipid1 & causes undue r$uction ( !m likewise3 x is a fault1 !re=e1 :i* %\ld be c>efully avoid$4 ,,to ,,?ick5 ,,s\ps4 ,except = :ite s\ps1 to :i* arr[-root is1 we ?9k1 m appropriate1 we pref]1 to all o!r +r$i5ts g5]ally us$ = ?is purpose1 ! f9e/ & fre%e/ rice-fl\r1 :i*1 aft] be+ pass$ ?r\gh a lawn sieve1 %\ld be ?or\ghly bl5d$ ) ! salt1 p\nd$ spices1 catsup1 or w9e1 requir$ to f9i% ! flav\r+ ( ! s\p4 ,suffici5t liquid %\ld be add$ to x v gradually to r5d] x ( ! consi/5ce ( batt]1 & x %\ld also be p]fectly smoo?2 to keep x s1 x %\ld be moi/5$ sp>+ly at fir/1 & beat5 ) ! back ( a spoon until e lump has disappe>$4 ,! s\p %\ld boil quickly :5 ! ?ick5+ is /irr$ into x1 & be simm]$ = t5 m9utes aft]w>ds4 ,f an ounce & a half to two ounces ( rice-fl\r w ?ick5 suffici5tly a qu>t ( s\p4 ,in/ead ( ?is1 arr[-root or ! condim5t kn[n by ! "n ( t\s les mois1 :i* greatly resembles x1 or potato fl\r1 or ! ,fr5* ?ick5+ call$ r\x 7see ,*apt] ,v471 may be us$ 9 ! foll[+ proportions3--,two & a half ounces ( ei!r ( ! fir/ ?ree1 to f\r p9ts & a half ( s\p2 to be mix$ gradually ) a little cold /ock or wat]1 /irr$ into ! boil+ s\p1 & simm]$ = a m9ute4 ,six ounces ( fl\r ) sev5 ( butt]1 made into a r\x1 or m]ely mix$ toge!r ) a l>ge knife1 w be requir$ to ?ick5 a ture5 ( s\p2 z mu* z half a p\nd is sometimes us$2 ^! mu/ be add$ by degrees1 & c>efully /irr$ r\nd 9 ! s\p until smoo?ly bl5d$ ) x1 or !y w rema9 9 lumps4 ,we w\ld1 h[ev]1 recomm5d any o!r ?ick5+ r ?an ?is un:olesome mixture4 ,all ! +r$i5ts us$ = s\ps %\ld be fre%1 & ( good quality1 p>ticul>ly ,italian pa/es ( e k9d 7mac>oni1 v]micelli1 c471 z !y contract1 by long keep+1 a peculi>ly unpleasant1 mu/y flav\r4 ,onions1 fre$ f ! out] sk91 dri$ gradually to a deep br[n1 9 a sl[ ov51 & flatt5$ l ,norfolk biff9s1 w keep = almo/ any l5g? ( "t1 & are extremely useful = height5+ ! col\r & flav\r ( bro?s & gravies4#ad ,footnote #ad3 ,! f\r? "p ( "o ^! dri$ onions 7des ognons brls71 ( mod]ate size1 is suffici5t = a ture5 ( s\p4 ,!y are sold v commonly 9 ,france1 & may be procur$ 9 ,london at _m good =eign w>eh\ses4 ,,to ,,fry ,,bread ,,to ,,s]ve ,,) ,,s\p4 ,cut "s slices a qu>t] ( an in* ?ick f a /ale loaf2 p>e (f ! cru/ & divide ! bread into dice1 or cut x ) a small pa/e-cutt] into any o!r =m4 ,= half a p\nd ( bread put two ounces ( ! be/ butt] into a fry+-pan1 & :5 x is q melt$1 add ! bread2 keep x turn$ ov] a g5tle fire until x is equally col\r$ to a v pale br[n1 !n dra9 x f ! butt]1 & dry x on a s(t clo?1 or on a %eet ( pap] plac$ be=e a cle> fire ^u a di%1 or ^u a sieve rev]s$4 ,,sippets ,,la ,,re9e4 ,hav+ cut ! bread z = common sippets1 spread x on a di%1 & p\r ov] x a few spoonsful ( ?9 cream1 or ( good milk3 let x soak = an h\r1 !n fry x 9 fre% butt] ( a delicate br[n1 dra9 & s]ve ! sippets v hot4 ,,to ,,make ,,n\illes4 7,an elegant sub/itute = ,v]micelli47 ,wet ) ! yolks ( f\r eggs1 z mu* f9e dry sift$ fl\r z w make !m into a firm b v smoo? pa/e4 ,roll x out z ?9 z possible1 & cut x into b&s ( ab\t an in* & a qu>t] 9 wid?4 ,du/ !m lightly ) fl\r1 & place f\r ( !m "o ^u ! o!r4 ,cut !m obliquely into ! f9e/ possible /rips2 sep>ate !m ) ! po9t ( a knife1 & spread !m ^u writ+ pap]1 s t !y may dry a little be=e !y are us$4 ,drop !m gradually into ! boil+ s\p1 & 9 t5 m9utes !y w be done4 ,v>i\s o!r =ms may be giv5 to ?is pa/e at w4 ,x may be divid$ into a sort ( ribbon mac>oni2 or /amp$ ) small confection>y cutt]s into diff]5t %apes4 ,x is mu* us$ 9 ! m delicate dep>tm5ts ( cook]y1 & :5 cut z = s\p1 & prep>$ z = ! ,g5oises la ,re9e ( ,*apt] ,,xviii4 makes v sup]ior pudd+s1 pa/ry1 fritt]s1 & o!r sweet di%es4 ,,vegetable ,,v]micelli4 7,vegetables cut v f9e = s\ps47 ,cut ! c>rots into in* l5g?s1 !n p>e !m r\nd & r\nd 9 rib&s ( equal ?ickness1 till ! inside is rea*$2 next cut ^! rib&s into /raws1 or v small /rips2 cel]y is prep>$ 9 ! same way1 & turnips also are fir/ p>$ into rib&s1 !n slic$ into /rips2 ^! la/ require less boil+ ?an ! c>rots1 & att5tion mu/ be paid to ?is1 = if brok51 ! :ole w\ld h a bad appe>ance 9 s\p4 ,! saf] plan is to boil ea* vegetable sep>ately1 till tol]ably t5d]1 9 a little pale bro? 79 wat] if ?is be n at h&71 to dra9 !m well1 & put !m into ! s\p1 :i* %\ld be cle>1 only a few m9utes be=e x is di%$4 ,= cutt+ !m small1 9 o!r =ms1 ! prop] in/rum5ts w be f\nd at ! ironmong]'s4 ,,extract ,,( ,,beef2 ,,or1 ,,v ,,/rong ,,pla9 ,,beef ,,gravy ,,s\p4 7,b>on ,liebeg's ,receipt47 ,,obs]vation4--,?is admirable prep>ation is n only mo/ valuable z a re/orative ( ! be/ k9d = invalids :o require light b highly nutriti\s diet1 x is also ( ! utmo/ utility = ! g5]al purposes ( ! kit*51 & w enable a cook :o c take skilful advantage ( x1 to conv]t ! cold meat :i* (t5 ab\nds s inconv5i5tly 9 an ,engli% l>d]1 f our habit ( hav+ jo9ts ( l>ge size s mu* s]v$1 into good n\ri%+ di%es1 :i* ! ha%es & m9ces ( our common cook]y are n1 ?\gh !y may answ] well en\gh z m]e v>ieties ( diet4 ,we %all indicate 9 ! prop] *apt]s ! _m o!r uses to :i* ?is beef juice--= su* inde$ x is--w be f\nd em95tly adapt$4 ,( its value 9 illness x is impossible to speak too highly2 & 9 e family1 !re=e1 ! exact mode ( mak+ x ought to be ?or\ghly und]/ood4 ,! economi/ :o may consid] x exp5sive1 mu/ rememb] t drugs & m$ical advice are usually f> m s2 & 9 cases ( extreme debility ! b5efit d]iv$ f x1 :5 x is well prep>$ & judici\sly adm9i/]$1 is (t5 rem>kable4 ,x %\ld be giv5 9 small quantities at fir/1 & 9 its pure /ate4 ,x may aft]w>ds be v>i$ by ! addition ( v]micelli1 sem\l9a1 or o!r prep>ations ( ! k9d2 & also by us+ = x a portion ( mutton1 calf's head1 p\ltry1 or game1 :5 ^! suit a pati5t z well z ! beef4 ,,receipt4--,take a p\nd ( good1 juicy beef 7rump-/eak is be/ = ! purpose71 f :i* all ! sk9 & fat t c possibly be sep>at$ f x1 has be5 cut away4 ,*op x up small l sausage-meat2 !n mix x ?or\ghly ) an exact p9t ( cold wat]1 & place x on ! side ( ! /ove to heat v sl[ly inde$2 & give x an occasional /ir4 ,x may /& two or ?ree h\rs be=e x is all[$ to simm]1 & w !n require at ! utmo/ b fifte5 m9utes ( g5tle boil+4 ,pr(essor ,liebeg directs ev5 less "t ?an ?is1 b ! s\p !n occasionally reta9s a raw flav\r :i* is di/a/eful4 ,salt %\ld be add$ :5 ! boil+ fir/ comm5ces1 & = invalids1 ?is1 9 g5]al1 is ! only season+ requir$4 ,:5 ! extract is ?us f> prep>$1 x may be p\r$ f ! meat into a bas91 & all[$ to /& until any p>ticles ( fat x may exhibit on ! surface c be skimm$ (f entirely1 & ! s$im5t has subsid$ & left ! s\p q cle> 7:i* x spe$ily becomes71 :5 x may be p\r$ g5tly (f1 heat$ 9 a clean saucepan1 & s]v$ at once4 ,x w conta9 all ! nutrim5t :i* ! meat w yield4 ,! scum %\ld always be well cle>$ f ! surface ( ! s\p z x accumulates4 ,to make light beef tea or bro?1 m]ely increase ! proportion ( wat] to a p9t & a half or a qu>t2 b 9 all else proce$ z above4 ,meat 7)\t fat or sk971 #a lb42 cold wat]1 exact p9t3 heat+ #b h\rs or m2 to boil #ae m9utes at ! utmo/4 ,beef tea or bro?4--,beef1 #a lb42 wat]1 #a-a_/b p9t or #a qu>t4 ,obs4--,to m+le vegetable diet 9 its be/ =m ) ?is extract1 x w be suffici5t1 z we h expla9$ 9 8,cook]y = ,invalids10 to boil d[n ! k9d ( vegetable desir$1 slic$ or cut up small1 9 a v mod]ate quantity ( wat]1 until its juices are well drawn out2 !n to /ra9 (f ! liquid f x ) slight pressure1 &1 :5 x has become cold1 to p\r x to ! *opp$ meat in/ead ( wat]4 ,sev]al diff]5t sorts c be mix$ toge!r1 & cook$ 9 ?is way3 ! wat] mu/ boil be=e !y are add$ to x4 ,!y %\ld be mu* m t5d] ?an :5 m]ely boil$ = table1 b n r$uc$ to pulp4 ,! juice %\ld rema9 cle>2 no salt %\ld be add$2 & x %\ld be q cold be=e x is /irr$ to ! meat4 ,:5 ! extract is want$ = gravy1 a small portion ( onion1 & ( h]bs1 c>rots1 cel]y1 & ! o!r usual vegetables1 may be /ew$ toge!r1 to give x ! requisite flav\r4 ,ab\t an in* squ>e ( ! ,jewi% beef 7see ,*apt] ( ,,=eign ,,cook]y71 :e!r cook$ or uncook$1 w imp>t a f9e sav\r to x2 ! smok$ surface ( ?is %\ld be p>$ (f be=e x is us$1 & x may be add$ 9 ?9 slices4 ,,b\illon4 7,! ,common ,s\p or ,beef-,bro? ( ,france2 *eap1 & v :olesome47 ,illu/ration ,?is s\p1 or bro? z we %\ld p]haps designate x 9 ,engl&1 is made once or twice 9 ! week1 9 e family ( respectability 9 ,france2 & by ! poor] classes z (t5 z _! means w enable !m to sub/itute x = ! vegetable or maigre s\ps1 on :i* !y are m commonly oblig$ to subsi/4 ,x is s]v$ usually on ! fir/ day ) slices ( untoa/$ bread soak$ 9 x2 on ! second1 x is g5]ally v>i$ ) v]micelli1 rice1 or sem\l9a4 ,! +r$i5ts are1 ( c\rse1 (t5 o!rwise proportion$ ?an z we h giv5 !m1 & m or less meat is all[$ accord+ to ! ta/e or circum/ances ( ! p]sons = :om ! b\illon is prep>$2 b ! process ( mak+ x is always ! same1 & is ?us describ$ 7r le>n$ly7 by "o ( ! mo/ skilful cooks 9 ,europe3 8,! /ock-pot ( ! ,fr5* artisan10 says ,monsieur ,c>me1 8supplies 8 pr9cipal n\ri%m5t2 & x is ?us manag$ by 8 wife1 :o1 )\t ! slighte/ k ( *emi/ry1 conducts ! process 9 a truly sci5tific mann]4 ,%e fir/ lays ! meat into an e>!n /ock-pot1 & p\rs cold wat] to x 9 ! proportion ( ab\t two qu>ts to ?ree p\nds ( ! beef2#ae %e !n places x by ! side ( ! fire1 :]e x sl[ly becomes hot2 & z x does s1 ! heat enl>ges ! fibre ( ! meat1 dissolves ! gelat9\s sub/ances :i* x conta9s1 all[s ! album5 7or ! muscul> "p :i* produces ! scum7 to dis5gage itself1 & rise to ! surface1 & ! ,,ozmazome 7:i* is ! mo/ sav\ry "p ( ! meat7 to be diffus$ ?r\gh ! bro?4 ,?us1 f ! simple circum/ance ( boil+ x 9 ! g5tle/ mann]1 a reli%+ & nutriti\s s\p w be obta9$1 & a di% ( t5d] & palatable meat2 b if ! pot be plac$ & kept ov] a quick fire1 ! album5 w coagulate1 h>d5 ! meat1 prev5t ! wat] f p5etrat+ x1 & ! ozmazome f dis5gag+ itself2 ! result w be a bro? )\t flav\r or goodness1 & a t\gh1 dry bit ( meat40 ,footnote #ae3 ,?is is a l>ge proportion ( meat = ! family ( a ,fr5* artisan1 a p\nd to ! qu>t w\ld be ne>] ! reality2 b x is n ! refuse-meat :i* w\ld be pur*as$ by p]sons ( ! same rank 9 ,engl& = mak+ bro?4 ,x mu/ be obs]v$ 9 addition1 t z ! meat ( :i* ! b\illon is made1 is almo/ inv>iably s5t to table1 a "p ( ! rump1 ! m\se-buttock1 or ! leg-(-mutton piece ( beef1 %\ld be select$ = x2 & ! simm]+ %\ld be cont9u$ only until ?is is p]fectly t5d]4 ,:5 ! object is simply to make good1 pure-flav\r$1 beef bro?1 "p ( ! %9 or leg1 ) a p\nd or two ( ! neck1 w be/ answ] ! purpose4 ,:5 ! b\illi 7t is to say1 ! beef :i* is boil$ 9 ! s\p71 is to be s]v$1 b9d x into a good %ape1 add to x a calf's foot if easily procurable1 z ?is mu* improves ! quality ( ! b\illon2 p\r cold wat] to x 9 ! proportion m5tion$ above1 & proce$1 z ,monsieur ,c>me directs1 to heat ! s\p sl[ly by ! side ( ! fire2 remove c>efully ! head ( scum :i* w ga!r on ! surface be=e ! boil+ comm5ces1 & cont9ue ! skimm+ at int]vals = ab\t tw5ty m9utes long]1 p\r+ 9 once or twice a little cold wat]4 ,next1 add salt 9 ! proportion ( two ounces to ! gallon2 ?is w cause a little m scum to rise2 cle> x q (f & ?r[ 9 ?ree or f\r turnips1 z _m c>rots1 half ahead ( cel]y1 f\r or five "y leeks1 an onion /uck ) six or eight cloves1 a l>ge half teaspoonful ( pepp]corns1 & a bun* ( sav\ry h]bs4 ,let ! :ole /ew ,,v s(tly )\t ceas+1 f f\r h\rs & a half to six h\rs1 accord+ to ! quantity3 ! beef 9 t "t w be extremely t5d] b n ov]done4 ,x w be excell5t eat+ if prop]ly manag$1 & might (t51 we ?9k1 be sub/itut$ ) great advantage = ! h>d1 half-boil$1 salt$ beef s (t5 se5 at an ,engli% table4 ,x %\ld be s]v$ ) a c\ple ( cabbages1 :i* h be5 fir/ boil$ 9 ! usual way1 !n press$ v dry1 & /ew$ = t5 m9utes 9 a little ( ! bro?1 & season$ ) pepp] & salt4 ,! o!r vegetables f ! b\illon may be laid r\nd x or n at *oice4 ,! s\p if s]v$ on ! same day mu/ be /ra9$1 well cle>$ f fat1 & s5t to table ) fri$ or toa/$ bread1 unless ! cont95tal mode ( putt+ slices or cru/s ( untoa/$ bread into ! ture51 & soak+ !m = t5 m9utes 9 a ladleful or two ( ! b\illon1 be1 f cu/om1 pref]r$4 ,beef1 #h to #i lbs42 wat]1 #f qu>ts2 salt1 #c oz4 7m1 if ne$$72 c>rots1 #d to #f2 turnips1 #d or #e2 cel]y1 "o small head2 leeks1 #d to #f2 "o onion1 /uck ) #f cloves2 pepp]corns1 "o small teaspoonful2 l>ge bun* ( sav\ry h]bs 7calf's foot if conv5i5t72 to simm] #e to #f h\rs4 ,obs4 #a4--,?is bro? =ms 9 ,france ! f\ndation ( all ri*] s\ps & gravies4 ,p\r$ on fre% meat 7a portion ( :i* %\ld be veal7 in/ead ( wat]1 x makes at once an excell5t consomm or /rong jelli$ /ock4 ,if prop]ly manag$1 x is v cle> & pale2 & ) an additional weight ( beef & "s spoonsful ( glaze1 may easily be conv]t$ into an amb]-col\r$ gravy-s\p1 suit$ to mod]n ta/e4 ,obs4 #b4--;,x is a common practice abroad to boil p\ltry1 pigeons1 & ev5 game1 9 ! pot-au-feu or s\p-pot4#af ,!y %\ld be prop]ly truss$1 /ew$ 9 ! bro? j long en\gh to r5d] !m t5d]1 & s]v$1 :5 ready1 ) a good sauce4 ,a small ham1 if well soak$1 wa%$ exce$+ly clean1 & fre$ entirely f any ru/y or black5$ p>ts1 laid ) ! beef :5 ! wat] is fir/ add$ to x1 & boil$ f ?ree h\rs & a half to f\r h\rs 9 ! b\illon1 is v sup]ior 9 flav\r to ^? cook$ 9 wat] only1 & inf9itely improves ! s\p1 :i* _c h[ev] s well be eat5 until ! foll[+ day1 :5 all ! fat c easily be tak5 f x3 x w\ld1 ( c\rse1 require no salt4 ,footnote #af3 ,9 weal?y families ! s\p is boil$ 9 a metal s\p-pot1 call$ a m>mite4 ,,cle>1 ,,pale ,,gravy ,,s\p ,,or ,,consomm4 ,rub a deep /ewpan or s\p-pot ) butt]1 & lay into x ?ree qu>t]s ( a p\nd ( ham fre$ entirely f fat1 sk91 & ru/1 f\r p\nds ( leg or neck ( veal1 & ! same weight ( lean beef1 all cut into ?ick slices2 set x ov] a cle> & r brisk fire1 until ! meat is ( a f9e amb]-col\r2 x mu/ be (t5 mov$1 & closely wat*$1 t x may n /ick to ! pan1 nor burn4 ,:5 x is equally br[n$1 lay ! bones ^u x1 & p\r 9 gradually f\r qu>ts ( boil+ wat]4 ,take (f ! scum c>efully z x rises1 & ?r[ 9 a p9t ( cold wat] at int]vals to br+ x quickly to ! surface4 ,:5 no m appe>s1 add two ounces ( salt1 two onions1 two l>ge c>rots1 two turnips1 "o head ( cel]y1 a faggot ( sav\ry h]bs1 a doz5 cloves1 half a teaspoonful ( :ole :ite pepp]1 & two l>ge blades ( mace4 ,let ! s\p boil g5tly f five h\rs & a half to six h\rs & a half2 !n /ra9 x ?r\gh a v clean f9e clo?1 laid 9 a hair sieve4 ,:5 x is p]fectly cold1 remove e p>ticle ( fat f ! top2 &1 9 tak+ out ! s\p1 leave ! s$im5t unt\*$2 heat 9 a clean pan ! quantity requir$ = table1 add salt to x if ne$$1 & a few drops ( *ili or ( cay5ne v9eg>4 ,h>vey's sauce1 or v f9e mu%room catsup1 may be sub/itut$ = ^!4 ,:5 ?us prep>$ ! s\p is ready to s]ve3 x %\ld be accompani$ by pale sippets ( fri$ bread1 or sippets la re9e4 7,at tables :]e ,engli% modes ( s]vice entirely prevail$1 cle> gravy-s\p1 until v rec5tly1 0 always accompani$ by dice1 or sippets z !y are call$1 ( delicately toa/$ bread4 ,^! are n[ seldom se51 b "s ,italian pa/e1 or nicely prep>$ vegetable1 is s]v$ 9 ! s\p in/ead74 ,rice1 mac>oni 9 l5g?s or 9 r+s1 v]micelli1 or n\illes1 may 9 turn be us$ to v>y x2 b !y mu/ always be boil$ ap>t1 till t5d]1 9 bro? or wat]1 & well dra9$ be=e !y are slipp$ into x4 ,! addition ( "y vegetables1 too1 & especially ( asp>agus1 w conv]t x into sup]ior spr+-s\p2 b !y1 likewise1 mu/ be sep>ately cook$4 ,,ano!r ,,receipt ,,= ,,gravy ,,s\p4 ,in/ead ( br[n+ ! meat 9 its own juices1 put x ) ! onions & c>rots1 into a deep /ewpan1 ) a qu>t] ( a p9t ( b\illon1 set x ov] a brisk fire at fir/1 & :5 ! bro? is some:at r$uc$1 let x boil g5tly until x has tak5 a f9e col\r1 & =ms a glaze 7or jelly7 at ! bottom ( ! /ewpan2 !n p\r to x ! prop] quantity ( wat]1 & f9i% ! s\p by ! prec$+ receipt4#ag ,footnote #ag3 ,! juices ( meat1 drawn out ) a small portion ( liquid1 z direct$ "h1 may easily be r$uc$ to ! consi/5cy 9 :i* !y =m :at is call$ glaze2 = p>ticul>s ( ?is1 see ,*apt] ,,iv4 ,! be/ me?od1 ?\gh p]haps n ! easie/1 ( mak+ ! cle>1 amb]-col\r$ /ock1 is to p\r a ladleful or two ( pale b /rong beef-bro? to ! veal1 & to boil x briskly until well r$uc$1 ?ru/+ a knife :5 ?is is done into ! meat1 to let ! juices escape2 !n to proce$ m sl[ly & cauti\sly z ! liquid approa*es ! /ate 9 :i* x w\ld burn4 ,x mu/ be all[$ to take a d>k amb]-col\r only1 & ! meat mu/ be turn$1 & (t5 mov$ 9 x4 ,:5 ! desir$ po9t is rea*$1 p\r 9 m boil+ bro?1 & let ! pan rema9 (f ! fire = a few m9utes1 to deta* & melt ! glaze2 !n %ake x well r\nd be=e ! boil+ is cont9u$4 ,a c]ta9 quantity ( deeply col\r$ glaze1 made ap>t1 & /irr$ into /rong1 cle>1 pale /ock1 w\ld produce ! desir$ effect ( ?is1 ) mu* less tr\ble4 ,obs4--,a ri*1 old-fa%ion$ ,engli% br[n gravy-s\p may be made ) beef only4 ,x %\ld be cut f ! bones1 dr$g$ ) fl\r1 season$ ) pepp] & salt1 & fri$ a cle> br[n2 !n /ew$ = six h\rs1 if ! quantity be l>ge1 ) a p9t ( wat] to ea* p\nd ( meat1 & vegetables z above1 except onions1 ( :i* f\r mod]ate-siz$ ones1 also fri$1 are to be add$ to e ?ree qu>ts ( ! s\p1 :i*1 aft] x has be5 /ra9$ & cle>$ f fat1 may be ?ick5$ ) six ounces ( fre% butt]1 work$ up v smoo?ly ) five ( fl\r4 ,9 tw5ty m9utes aft]w>ds1 a tablespoonful ( ! be/ soy1 half a p9t ( %]ry1 & a little cay5ne1 may be add$ to ! s\p1 :i* w !n be ready to s]ve4 ,,*eap1 ,,cle> ,,gravy ,,s\p4 ,! %9 or leg ( beef1 if n l>ge or co>se1 w answ] extremely well = ?is s\p1 & af=d at ! same "t a highly economical di% ( boil$ meat1 :i* w be f\nd v t5d]1 & v palatable also1 if x be s]v$ ) a sauce ( "s piquancy4 ,f ab\t t5 p\nds ( ! meat let ! but*] cut ev5ly (f five or six f ! ?ick fle%y "p1 & aga9 divide ! knuckle1 t ! :ole may lie compactly 9 ! vessel 9 :i* x is to be /ew$4 ,p\r 9 ?ree qu>ts ( cold wat]1 & :5 x has be5 br\ght sl[ly to boil1 & be5 well skimm$1 z direct$ = b\illon 7,page #h71 ?r[ 9 an ounce & a half ( salt1 half a l>ge teaspoonful ( pepp]corns1 eight cloves1 two blades ( mace1 a faggot ( sav\ry h]bs1 a c\ple ( small c>rots1 & ! he>t ( a root ( cel]y2 to ^! add a mild onion or n1 at *oice4 ,:5 ! :ole has /ew$ v s(tly = f\r h\rs1 probe ! l>g] bit ( beef1 & if q t5d]1 lift x out = table2 let ! s\p be simm]$ f two to ?ree h\rs long]1 & !n /ra9 x ?r\gh a f9e sieve1 into a clean pan4 ,:5 x is p]fectly cold1 cle> (f e p>ticle ( fat2 heat a c\ple ( qu>ts1 /ir 91 :5 x boils1 half an ounce ( sug>1 a small tablespoonful ( good soy1 & twice z mu* ( ,h>vey's sauce1 or in/ead ( ?is1 ( cle> & f9e mu%room catsup4 ,if c>efully made1 ! s\p w be p]fectly transp>5t & ( good col\r & flav\r4 ,a ?ick slice ( lean ham w improve x1 & a p\nd or s ( ! neck ( beef ) an additional p9t ( wat]1 w likewise enri* its quality4 ,a small quantity ( good bro? may be made ( ! fragm5ts ( ! :ole boil$ d[n ) a few fre% vegetables4 ,br[n cap]1 or hot hors]adi% sauce1 or sauce ,rob]t1 or sauce piquante1 made ) ! liquor 9 :i* x is boil$1 may be s]v$ ) ! portion ( ! meat :i* is s5t to table4 ,,v]micelli ,,s\p4 7,potage au ,v]micelle47 ,drop v lightly1 & by degrees1 six ounces ( v]micelli1 brok5 r small1 into ?ree qu>ts ( boil+ b\illon or cle> gravy s\p2 let x simm] = half an h\r#ah ov] a g5tle fire1 & /ir x (t54 ,?is is ! common ,fr5* mode ( mak+ v]micelli s\p1 & we c recomm5d x z a p>ticul>ly good "o = family use4 ,9 ,engl& x is cu/om>y to soak1 or to blan* ! v]micelli1 !n to dra9 x well1 & to /ew x = a %ort] "t 9 ! s\p2 ! quantity also1 mu/ be r$uc$ q two ounces1 to suit mod]n ta/e4 ,footnote #ah3 ,:5 ( v f9e quality1 ! v]micelli w usually require less boil+ ?an ?is4 ,we h nam$ to ! read]1 9 ano!r "p ( ! volume1 ,mr4 ,cobbett1 #ah1 ,pall ,mall1 z supply+ all ! ,italian pa/es extremely good4 ,!re are1 ( c\rse1 _m o!r h\ses 9 ,london :]e !y may be procur$ equally s2 b 9 nam+ ,mr4 ,cobbett1 :o is p]sonally unkn[n to u1 we m]ely give ! result ( our own exp]i5ce ( _m ye>s4 ,"s articles ( v sup]ior quality pur*as$ = u at 8 w>eh\se by a p]son m]ely commission$ to procure ! be/ t c\ld be _h 8f ,t[n10 fir/ direct$ our att5tion to 8 h\se 7a long e/abli%$ "o1 we believe71 :i* is ju/ly not$1 especially among/ afflu5t c\ntry families1 = ! excell5ce ( ! goods :i* x s5ds out4 ,we give ?is explanation1 because x seems invidi\s to select1 f ! l>ge numb] ( des]v$ly celebrat$ e/abli%m5ts ( ! same class :i* are to be f\nd "h1 any "o 9 p>ticul> = m5tion 9 a "w ( ?is nature4 ,b\illon1 or gravy s\p1 #c qu>ts2 v]micelli1 #f oz42 #cj m9utes4 ,or1 s\p1 #c qu>ts2 v]micelli1 #d oz42 blan*$ 9 boil+ wat] #e m9utes2 /ew$ 9 s\p #aj to #ae m9utes4 ,,sem\l9a ,,s\p4 7,s\pe la ,sm\le47 ,sem\l9a is us$ 9 ! same way z ! v]micelli4 ,x %\ld be dropp$ v lightly & by degrees into ! boil+ s\p1 :i* %\ld be /irr$ all ! "t x is be+ add$1 & v frequ5tly aft]w>ds2 inde$1 x %\ld sc>cely be quitt$ until x is ready = table4 ,skim x c>efully1 & let x simm] f tw5ty to five-&-tw5ty m9utes4 ,?is1 :5 ! sem\l9a is good & fre%1 is1 to our ta/e1 an excell5t s\p4 ,s\p1 #c qu>ts2 sem\l9a1 #f oz42 ne>ly1 or q #be m9utes4 ,,mac>oni ,,s\p4 ,?r[ f\r ounces ( f9e fre%#ai mell[ ,naples macc>oni into a pan ( fa/-boil+ wat]1 ) ab\t an ounce ( fre% butt]1 & a small onion /uck ) ?ree or f\r cloves4#bj ,:5 x has swell$ to its full size1 & become t5d]1 dra9 x well1 cut x into half-in* l5g?s1 & slip x into a c\ple ( qu>ts ( cle> gravy-s\p3 let x simm] = a few m9utes1 :5 x w be ready = table4 ,obs]ve1 t ! mac>oni %\ld be boil$ q t5d]2 b x %\ld by no means be all[$ to bur/1 nor to become pulpy4 ,s]ve grat$ ,p>mesan *eese ) x4 ,footnote #ai3 ,we mu/ "h repeat our w>n+ aga9/ ! use ( long-kept mac>oni1 v]micelli1 or sem\l9a2 z :5 /ale !y w r5d] any di% into :i* !y are introduc$ q unfit = table4 ,footnote #bj3 ,= :ite s\ps omit ! onion4 ,mac>oni1 #d oz42 butt]1 #a oz42 #a small onion2 #e cloves2 #c_/d h\r1 or m4 ,9 s\p1 #e to #aj m9utes4 ,obs4--,! mac>oni = s\ps %\ld always be ei!r brok5 into %ort l5g?s be=e x is boil$1 or cut z above1 or slic$ quickly into small r+s n m ?an ! six? ( an in* ?ick aft] x is boil$1 unless ! cut or r+ mac>oni1 :i* may be pur*as$ at ! ,italian w>eh\ses1 be us$2 ?is requires b t5 m9utes' boil+1 & %\ld be dropp$ into ! s\p 9 ! same way z v]micelli4#ba ,f\r ounces ( x w be suffici5t = two qu>ts ( /ock4 ,x may be add$ to :ite s\p aft] hav+ be5 previ\sly boil$ 9 wat] or veal-bro?1 & well dra9$ f x3 x has a r elegant appe>ance 9 cle> gravy-s\p1 b %\ld h a boil 9 wat] be=e x is ?r[n into x4 ,footnote #ba3 ,= ! diff]5t v>ieties ( mac>oni & v]micelli1 & ! "t requir$ to boil ea* ( !m1 see ,*apt] ,,xxi4 ,if s]v$ 9 v cle> bright /ock 7consomm71 x %\ld be boil$ ap>t until t5d] 9 a little good bro?1 :i* ought also to be cle> & entirely free f fat2 !n well dra9$1 & put into ! s\p = a m9ute1 or into ! ture51 ! in/ant be=e ! s\p is di%$4 ,,s\p ,,( ,,s\jee4 ,! s\jee is ( ,indian orig91 b is n[ well manufactur$ 9 ,engl&1#bb & is1 we ?9k1 some:at m delicate ?an sem\l9a 9 flav\r2 & be+ made f :eat ( ! f9e/ quality1 is also q z nutriti\s1 or m s4 ,= ea* qu>t ( s\p all[ two ounces ( s\jee 7! proportions c always be o!rwise adapt$ to ! ta/e aft] ! fir/ trial72 drop x gradually into ! boil+ liquid1 & simm] x = t5 or twelve m9utes4 ,bullock's semola is ano!r prep>ation :i* may be us$ 9 exactly ! same mann] to ?ick5 s\p2 b bo? ?is & s\jee are m exp5sive at pres5t ?an sem\l9a4 ,footnote #bb3 ,by ,messrs4 ,/eph5s & ,co41 #b ,:ite's ,r[1 ,bi%opsgate4 ,,potage ,,aux ,,n\illes1 ,,or ,,taill]9e ,,s\p ,make into n\ille-pa/e1 ) v f9e dry fl\r1 ! yolks ( f\r fre% eggs1 & :5 ready cut1 drop x gradually into five p9ts ( boil+ s\p2 keep ?is g5tly /irr$ = t5 m9utes1 skim x well1 & s]ve x quickly4 ,?is is a less common1 & a m delicately flav\r$ s\p ?an ! v]micelli1 provid$ always t ! n\illes be made ) really fre% eggs4 ,! same pa/e may be cut into v small diamonds1 squ>es1 />s1 or any o!r =m1 !n left to dry a little1 & boil$ 9 ! s\p until swoll5 to its full size1 & t5d]4 ,n\ille-pa/e ( f\r eggs2 s\p1 #e p9ts3 #aj m9utes4 ,,sago ,,s\p4 ,wa% 9 sev]al wat]s1 & float (f ! dirt f six ounces ( f9e pe>l sago2 put x into ?ree qu>ts ( good cold gravy-/ock2 let x /ew g5tly f half to ?ree qu>t]s ( an h\r1 & /ir x occasionally1 t x may n burn nor /ick to ! /ewpan4 ,a qu>t] ( an ounce m ( sago to ea* p9t ( liquid1 w ?ick5 x to ! consi/5ce ( peas-s\p4 ,x may be flav\r$ ) half a w9eglassful ( ,h>vey's sauce1 z mu* cay5ne z x may ne$1 ! juice ( half a lemon1 an ounce ( sug>1 & two glasses ( %]ry2 or ^! may be omitt$1 & good beef-bro? may be sub/itut$ = ! gravy-s\p1 = a simple family d9n]1 or = an invalid2 or1 aga91 x may be conv]t$ into inexp5sive :ite s\p by ! addition ( "s cream smoo?ly mix$ ) a dess]tspoonful ( arr[-root1 or ( ?ick cream & new milk 9 equal portions4 ,veal bro? w\ld be ! mo/ appropriate = ?is1 or x might be made ) half veal & half mutton4 ,sago1 #f oz42 s\p1 #c qu>ts3 #cj to #de m9utes4 ,,tapioca ,,s\p4 ,?is is made 9 ! same mann]1 & ) ! same proportions z ! prec$+ s\p1 b x mu/ be simm]$ f fifty to sixty m9utes4 ,,rice ,,s\p4 ,9 ,france1 ?is s\p is s]v$ well ?ick5$ ) ! rice1 :i* is /ew$ 9 x = upw>ds ( an h\r & a half1 & makes ?us1 ev5 ) ! common b\illon ( ! c\ntry1 an excell5t w9t] potage4 ,wipe 9 a dry clo?1 eight ounces ( ! be/ rice2 add x1 9 small portions1 to f\r qu>ts ( hot s\p1 ( :i* ! boil+ %\ld n be *eck$ z x is ?r[n 94 ,:5 a cle> s\p is want$ wa% ! rice1 give x five m9utes' boil 9 wat]1 dra9 x well1 ?r[ x into z mu* boil+ /ock or well-flav\r$ bro? z w keep x cov]$ till done1 & simm] x v s(tly until ! gra9s are t5d] b /ill sep>ate2 dra9 x1 drop x into ! s\p1 & let x rema9 9 x a few m9utes be=e x is s]v$1 b )\t simm]+4 ,:5 /ew$ 9 ! /ock x may be put at once1 aft] be+ dra9$1 into ! ture51 & ! cle> consomm may be p\r$ to x4 ,an easy ,engli% mode ( mak+ rice-s\p is ?is3 put ! rice into pl5ty ( cold wat]2 :5 x boils ?r[ 9 a small quantity ( salt1 let x simm] = t5 m9utes1 dra9 x well1 ?r[ x into ! boil+ s\p1 & simm] x g5tly f t5 to fifte5 m9utes long]4#bc ,an extra quantity ( /ock mu/ be all[$ = ! r$uction ( ?is s\p :i* is always consid]able4 ,footnote #bc3 ,! ,patna requires mu* less boil+ ?an ! ,c>ol9a4 ,,:ite ,,rice ,,s\p4 ,?r[ f\r ounces ( well-wa%$ rice into boil+ wat]1 & 9 five m9utes aft] p\r x into a sieve1 dra9 x well1 & put x into a c\ple ( qu>ts ( good :ite boil+ /ock2 let x /ew until t5d]2 season ! s\p ) salt1 cay5ne1 & p\nd$ mace2 /ir to x ?ree qu>t]s ( a p9t ( v ri* cream1 give x "o boil1 & s]ve x quickly4 ,rice1 #d oz43 boil$ #e m9utes4 ,s\p1 #b qu>ts3 #c_/d h\r or m4 ,season+ ( salt1 mace1 & cay5ne2 cream1 #c_/d p9t3 #a m9ute4 ,,rice-,,fl\r ,,s\p4 ,mix to a smoo? batt]1 ) a little cold bro?1 eight ounces ( f9e rice-fl\r1 & p\r x into a c\ple ( qu>ts ( fa/-boil+ bro? or gravy s\p4 ,add to x a season+ ( mace & cay5ne1 ) a little salt if ne$ful4 ,x w require b t5 m9utes' boil+4 ,s\p1 #b qu>ts2 rice-fl\r1 #h oz43 #aj m9utes4 ,obs4--,two dess]tspoonsful ( currie-p[d]1 & ! /ra9$ juice ( half a mod]ate-siz$ lemon w greatly improve ?is s\p3 x may also be conv]t$ into a good common :ite s\p 7if x be made ( veal /ock71 by ! addition ( ?ree qu>t]s ( a p9t ( ?ick cream to ! rice4 ,,/ock ,,= ,,:ite ,,s\p4 ,?\gh a knuckle ( veal is usually pref]r$ = ?is /ock1 "p ( ! neck w answ] = x v well4 ,:i*ev] jo9t be *os51 let x be ?or\ghly wa%$1 once or twice divid$1 & laid into a delicately clean s\p-pot1 or well-t9n$ l>ge /\t iron saucepan1 ^u a p\nd ( lean ham1 fre$ entirely f sk9 & fat1 & cut into ?ick slices2 or1 in/ead ( ?is1 "o half a p\nd ( ! ,jewi% smok$ beef1 ( :i* we h already spok51 & f :i* ! smok$ surface1 & all fat1 mu/ be c>efully c>v$ away4 ,dut* or hung beef also w answ] ! same purpose1 b simil> precautions mu/ be obs]v$ ) reg>d to ! smok$ portions ( ei!r2 z !y w\ld imp>t a v unpleasant flav\r to any prep>ation4 ,%\ld v ri* s\p be wi%$ =1 p\r 9 a p9t only ( cold wat] = ea* p\nd ( meat1 b o!rwise a p9t & a half may be all[$4 ,:5 ! s\p has be5 ?or\ghly cle>$ f scum1 :i* %\ld be c>efully tak5 (f f ! "t ( its fir/ beg9n+ to boil1 ?r[ 9 an ounce ( salt to ! gallon 7m c be add$ aft]w>ds if ne$$71 two mild onions1 a mod]ate-siz$ head ( cel]y1 two c>rots1 a small teaspoonful ( :ole :ite pepp]1 & two blades ( mace2 & let ! s\p /ew v s(tly f five to six h\rs1 if ! quantity be l>ge3 x %\ld simm] until ! meat falls f ! bones4 ,! sk9 ( a calf's head1 a calf's foot1 or an old f[l may always be add$ to ?is /ock ) good effect4 ,/ra9 x into a clean deep pan1 & keep x 9 a cool place till want$ = use4 ,lean ham1 #a lb42 veal1 #g lbs2 wat]1 #d to #f qu>ts2 salt1 #a-a_/b oz4 7m if ne$$72 onions1 #b2 cel]y1 #a head2 c>rots1 #b2 pepp]corns1 #a teaspoonful2 mace1 #b blades3 #e to #f h\rs4 ,,mutton-,,/ock ,,= ,,s\ps4 ,equal p>ts ( beef & mutton1 ) ! addition ( a small portion ( ham1 or dri$ beef1 make excell5t /ock1 especially = w9t]-s\ps4 ,! necks ( f[ls1 ! bones ( an undress$ calf's head1 or ( any uncook$ jo9t1 may be add$ to x ) advantage4 ,accord+ to ! quality ( s\p desir$1 p\r f a p9t to a p9t & a half ( cold wat] to ea* p\nd ( meat2 & aft] ! liquor has be5 well skimm$1 on its beg9n+ to boil1 ?r[ 9 an ounce & a half ( salt to ! gallon1 two small heads ( cel]y1 ?ree mild middl+-siz$ onions1 ?ree well-flav\r$ turnips1 z _m c>rots1 a faggot ( ?yme & p>sley1 half a teaspoonful ( :ite pepp]corns1 twelve cloves1 & a l>ge blade ( mace4 ,draw ! s\p-pot to ! side ( ! fire1 & boil ! /ock z g5tly z possible = ab\t six h\rs2 !n /ra91 & set x by = use4 ,be p>ticul>ly c>eful to cle> x entirely f fat be=e x is prep>$ = table4 ,"o ?ird ( beef or veal1 ) two ( mutton1 w make v good s\p2 or mutton only w answ] ! purpose q well ^u occasion4 ,beef1 #d lbs42 mutton1 #d lbs4 7or1 beef or veal f #b to #c lbs42 mutton f #e to #f lbs472 wat]1 #a to #a-a_/b gallon2 salt1 #a-a_/b oz42 mild turnips1 #a lb42 onions1 #f oz42 c>rots1 #c_/d lb42 cel]y1 #f to #h oz42 #a bun* ( h]bs2 pepp]corns1 #a_/b teaspoonful2 cloves1 #ab2 mace1 #a l>ge blade3 #f h\rs4 ,obs4--,salt %\ld be us$ sp>+ly at fir/ = /ock 9 :i* any portion ( ham is boil$2 all[ance %\ld also be made = its r$uction1 9 case ( its be+ requir$ = gravy4 ,,mademoiselle ,,j5ny ,,l9d',s ,,s\p4 7,au!ntic ,receipt7 ,?is receipt does n m]ely be> ! "n ( 8,mademoiselle ,l9d10 b is 9 reality t ( ! s\p :i* 0 con/antly s]v$ to h]1 z x 0 prep>$ by h] own cook4 ,we are indebt$ = x to ! k9dness ( ! v popl> ,sw$i% au?oress1 ,miss ,brem]1 :o receiv$ x direct f h] accompli%$ c\ntrywoman4#bd ,footnote #bd3 ,we 7 in=m$ by ,miss ,brem] t ,mademoiselle ,l9d 0 9 ! habit ( tak+ ?is s\p be=e %e sang1 z %e f\nd ! sago & eggs soo?+ to ! *e/1 & b5eficial to ! voice4 ,! foll[+ proportions are = a ture5 ( ?is excell5t potage3-- ,wa% a qu>t] ( a p\nd ( ! be/ pe>l sago until ! wat] p\r$ f x is cle>2 !n /ew x q t5d] & v ?ick 9 wat] or ?ick bro? 7x w require ne>ly or q a qu>t ( liquid1 :i* %\ld be p\r$ to x cold1 & heat$ sl[ly73 !n mix gradually ) x a p9t ( good boil+ cream1 & ! yolks ( f\r fre% eggs1 & m+le ! :ole c>efully ) two qu>ts ( /rong veal or beef /ock1 :i* %\ld always be kept ready boil+4 ,s5d ! s\p imm$iately to table4 ,,! ,,"l ,,mayor',s ,,s\p4 ,wa% ?or\ghly two sets ( mod]ate siz$ pigs' e>s & feet f :i* ! hair has be5 c>efully remov$2 add to !m five qu>ts ( cold wat]1 & /ew !m v g5tly ) a faggot ( sav\ry h]bs1 & "o l>ge onion /uck ) a doz5 cloves1 = ne>ly f\r h\rs1 :5 ! e>s may be lift$ out2 /ew ! feet = ano!r h\r1 !n take !m up1 /ra9 ! s\p1 & set x 9 a cool place t x may become cold en\gh = ! fat to be q cle>$ f x4 ,next1 bone ! e>s & feet1 cut ! fle% d[n into dice1 ?r[ a clean fold$ clo? ov] x1 & leave x s until ! s\p requires to be prep>$ = table2 !n /rew ^u x two tablespoonsful ( sav\ry h]bs m9c$ small1 half a saltspoonful ( cay5ne1 a little :ite pepp]1 & "s salt4 ,put into a l>ge saucepan half a p\nd ( good butt]1 & :5 x beg9s to simm] ?ick5 x gradually ) z mu* fl\r z x w absorb2 keep ^! /irr$ ov] a v g5tle fire = t5 m9utes or m1 b d n all[ !m to take ! slighte/ col\r2 p\r ! s\p to !m by degrees1 lett+ x boil up aft] ea* portion is add$2 put 9 ! meat1 & half a p9t ( %]ry2 simm] ! :ole f ?ree to five m9utes2 di% ! s\p1 & slip into x two or ?ree doz5s ( delicately fri$ =cemeat-balls4 7,see ,*apt] ,,viii47 ,pigs' feet1 #h2 e>s1 #d2 wat]1 #e qu>ts2 bun* sav\ry h]bs2 #a l>ge onion2 cloves1 #ab3 #c-a_/b to #d h\rs1 feet1 #a h\r m4 ,butt]1 #a_/b lb42 fl\r1 #f oz4#be3 #aj to #ab m9utes4 ,m9c$ h]bs1 #b tablespoonsful2 cay5ne & common pepp]1 ea* #a_/b saltspoonful2 salt1 #a_/b teaspoonful or m2 %]ry1 #a_/b p9t3 #c to #e m9utes4 ,=cemeat-balls1 #b to #c doz5s4 ,footnote #be3 ,! saf] plan = an inexp]i5c$ cook is to weigh ! fl\r1 & !n to spr9kle x f a dr$g+-box into ! butt]4 ,obs4--,we h giv5 ?is receipt ) ! slighte/ possible v>iation f ! orig9al1 :i* we d]iv$ f a neighb\rhood :]e ! s\p made by x 0 extremely popul>4 ,we h bett] adapt$ x to our own ta/e by ! foll[+ alt]ations4 ,,! ,,"l ,,mayor',s ,,s\p4 7,au?or's ,receipt47 ,we pref] to h ?is s\p made1 9 "p1 ! ev5+ be=e x is want$4 ,add ! same proportion ( wat] to ! e>s & feet z 9 ! prec$+ directions2 skim x ?or\ghly :5 x fir/ boils1 & ?r[ 9 a tablespoonful ( salt1 two onions ( mod]ate size1 a small head ( cel]y1 a bun* ( h]bs1 two :ole c>rots1 a small teaspoonful ( :ite pepp]corns1 & a blade ( mace4 ,/ew ^! s(tly until ! e>s & feet are p]fectly t5d]1 &1 aft] !y are lift$ out1 let ! liquor be kept j simm]+ only1 :ile !y are be+ bon$1 t x may n be too mu* r$uc$4 ,put ! bones back into x1 & /ew !m z g5tly z possible = an h\r2 !n /ra9 ! s\p into a clean pan1 & set x by until ! morr[ 9 a cool place4 ,! fle% %\ld be cut into dice :ile x is /ill w>m1 & cov]$ ) ! clo? be=e x becomes q cold4 ,to prep>e ! s\p = table cle> ! /ock f fat & s$im5t1 put x into a v clean /ewpan1 or deep saucepan1 & /ir to x :5 x boils1 six ounces ( ! f9e/ rice-fl\r smoo?ly mix$ ) a qu>t] ( a teaspoonful ( cay5ne1 ?ree times z mu* ( mace & salt1 ! /ra9$ juice ( a lemon1 ?ree tablespoonsful ( ,h>vey's sauce1 & half a p9t ( good %]ry or ,madeira4 ,simm] ! :ole = six or eight m9utes1 add m salt if ne$$1 /ir ! s\p (t51 & skim x ?or\ghly2 put 9 ! meat & h]bs1 & aft] !y h boil$ g5tly = five m9utes1 di% ! s\p1 add =cemeat-balls or n1 at pleasure1 & s5d x to table quickly4 ,mod]ate-siz$ pigs' feet1 #h2 e>s1 #d2 wat]1 #e qu>ts2 salt1 #a tablespoonful2 onions1 #b2 cel]y1 #a head2 c>rots1 #b2 bun* ( h]bs2 pepp]corns1 #a small teaspoonful2 mace1 #a blade3 #c-a_/b to #d-a_/b h\rs4 ,/ock1 #e p9ts2 rice-fl\r1 #f oz42 cay5ne1 #a_/d teaspoonful2 mace & salt1 ea* #c_/d ( a teaspoonful2 juice ( #a lemon2 ,h>vey's sauce1 #c tablespoonsful2 %]ry or ,madeira1 #a_/b p9t3 #f to #h m9utes4 ,sav\ry h]bs1 #b tablespoonsful3 #e m9utes4 ,obs4 #a4--,%\ld ! quantity ( /ock exce$ five p9ts1 an additional ounce or m ( rice mu/ be us$1 & ! flav\r+ be altoge!r increas$ 9 proportion4 ,( ! m9c$ h]bs1 two-?irds %\ld be p>sley1 & ! rema9d] equal p>ts ( lemon ?yme & w9t] sav\ry1 unless sweet basil %\ld be at h&1 :5 a teaspoonful ( x may be sub/itut$ = half ( ! p>sley4 ,to "s ta/es a season+ ( sage w\ld be acceptable2 & a slice or two ( lean ham w mu* improve ! flav\r ( ! s\p4 ,obs4 #b4--;,bo? ?is s\p1 & ! prec$+ "o1 may be r5d]$ v ri* by sub/itut+ /rong b\illon 7see page #h7 or good veal bro? = wat]1 9 mak+ !m4 ,,cocoa-,,nut ,,s\p4 ,p>e ! d>k r9d f a v fre% cocoa-nut1 & grate x d[n small on an exce$+ly clean1 bright grat]2 weigh x1 & all[ two ounces = ea* qu>t ( s\p4 ,simm] x g5tly = "o h\r 9 ! /ock1 :i* %\ld !n be /ra9$ closely f x1 & ?ick5$ = table4 ,veal /ock1 gravy-s\p1 or bro?1 #e p9ts2 grat$ cocoa-nut1 #e oz41 #a h\r4 ,fl\r ( rice1 #e oz42 mace1 #a_/b teaspoonful2 little cay5ne & salt2 mix$ ) #a_/d p9t ( cream3 #aj m9utes4 ,or3 gravy-s\p1 or good beef bro?1 #e p9ts3 #a h\r4 ,rice fl\r1 #e oz42 soy & lemon-juice1 ea* #a tablespoonful2 f9ely p\nd$ sug>1 #a oz42 cay5ne1 #a_/d teaspoonful2 %]ry1 #b glassesful4 ,obs4--,:5 ei!r cream or w9e is object$ to = ^! s\ps1 a half-p9t ( ! /ock %\ld be res]v$ to mix ! ?ick5+ )4 ,,*e/nut ,,s\p4 ,/rip ! out] r9d f "s f9e1 s\nd ,spani% *e/nuts1 ?r[ !m into a l>ge pan ( w>m wat]1 & z soon z x becomes too hot = ! f+]s to rema9 9 x1 take x f ! fire1 lift out ! *e/nuts1 peel !m quickly1 & ?r[ !m into cold wat] z !y are done2 wipe1 & weigh !m2 take ?ree qu>t]s ( a p\nd = ea* qu>t ( s\p1 cov] !m ) good /ock1 & /ew !m g5tly = upw>ds ( ?ree qu>t]s ( an h\r1 or until !y break :5 t\*$ ) a =k2 dra91 & p\nd !m smoo?ly1 or bruise !m to a ma% ) a /rong spoon1 & rub !m ?r\gh a f9e sieve rev]s$2 mix ) !m by sl[ degrees ! prop] quantity ( /ock2 add suffici5t mace1 cay5ne1 & salt to season ! s\p1 & /ir x (t5 until x boils4 ,?ree qu>t]s ( a p9t ( ri* cream1 or ev5 less1 w greatly improve x4 ,! /ock 9 :i* ! *e/nuts are boil$ c be us$ = ! s\p :5 its sweetness is n object$ to2 or x may 9 "p be add$ to x4 ,*e/nuts1 #a-a_/b lb43 /ew$ f #b_/c to #a h\r4 ,s\p1 #b qu>ts2 season+ ( salt1 mace1 & cay5ne3 #a to #c m9utes4 ,cream1 #c_/d p9t 7:5 us$74 ,,j]usalem ,,arti*oke1 ,,or ,,pale/9e ,,s\p4 ,wa% & p>e quickly "s fre%ly-dug arti*okes1 & to pres]ve _! col\r1 ?r[ !m into spr+ wat] z !y are done1 b d n let !m rema9 9 x aft] all are ready4 ,boil ?ree p\nds ( !m 9 wat] = t5 m9utes2 lift !m out1 & slice !m into ?ree p9ts ( boil+ /ock2 :5 !y h /ew$ g5tly 9 ?is f fifte5 to tw5ty m9utes1 press !m ) ! s\p1 ?r\gh a f9e sieve1 & put ! :ole into a clean saucepan ) a p9t & a half m ( /ock2 add suffici5t salt & cay5ne to season x1 skim x well1 & aft] x has simm]$ = two or ?ree m9utes1 /ir x to a p9t ( ri* boil+ cream4 ,s]ve x imm$iately4 ,arti*okes1 #c lbs41 boil$ 9 wat]3 #aj m9utes4 ,veal /ock1 #c p9ts #ae to #bj m9utes4 ,additional /ock1 #a-a_/b p9t2 little cay5ne & salt #b to #c m9utes4 ,boil+ cream1 #a p9t4 ,obs4--,! pale/ veal /ock1 z = :ite s\p1 %\ld be us$ = ?is2 b = a family d9n]1 or :]e economy is a consid]ation excell5t mutton-bro?1 made ! day be=e & p]fectly cle>$ f fat1 w answ] v well z a sub/itute2 milk too may 9 "p take ! place ( cream :5 ?is la/ is sc>ce3 ! proportion ( arti*okes %\ld !n be increas$ a little4 ,vegetable-m>r[1 :5 "y1 makes a sup]ior s\p ev5 to ?is1 :i* is an excell5t "o4 ,x %\ld be well p>$1 trimm$1 & slic$ into a small quantity ( boil+ veal /ock or bro?1 & :5 p]fectly t5d]1 press$ ?r\gh a f9e sieve1 & mix$ ) m /ock & "s cream4 ,9 ,france ! m>r[ is /ew$1 fir/ 9 butt]1 ) a l>ge mild onion or two also slic$2 & aft]w>ds 9 a qu>t or m ( wat]1 :i* is p\r$ gradually to x2 x is next pass$ ?r\gh a tammy1#bf season$ ) pepp] & salt1 & mix$ ) a p9t or two ( milk & a little cream4 ,footnote #bf3 ,d]iv$ f ! ,fr5* tamis1 :i* means a sieve or /ra9]4 ,,common ,,c>rot ,,s\p4 ,! mo/ easy me?od ( mak+ ?is fav\rite ,engli% s\p is to boil "s highly col\r$ c>rots q t5d] 9 wat] slightly salt$1 !n to p\nd or ma% !m to a smoo? pa/e1 & to mix ) !m boil+ gravy s\p or /rong beef bro? 7see ,b\illon7 9 ! proportion ( two qu>ts to a p\nd & a half ( ! prep>$ c>rots2 !n to pass ! :ole ?r\gh a /ra9]1 to season x ) salt & cay5ne1 to heat x 9 a clean /ewpan1 & to s]ve x imm$iately4 ,if only ! r$ outsides ( ! c>rots be us$1 ! col\r ( ! s\p w be v bright2 !y %\ld be weigh$ aft] !y are ma%$4 ,turnip s\p may be prep>$ 9 ! same mann]4 ,obs4--,an exp]i5c$ & obs]vant cook w "k ! proportion ( vegetables requir$ to ?ick5 ?is s\p appropriately1 )\t hav+ rec\rse to weights & measures2 b ! le>n] _h always bett] proce$ by rule4 ,s\p1 #b qu>ts2 p\nd$ c>rot1 #a-a_/b lb42 salt1 cay5ne3 #e m9utes4 ,a ,,f9] ,,c>rot ,,s\p4 ,scrape v clean1 & cut away all blemi%es f "s highly-flav\r$ r$ c>rots2 wa%1 & wipe !m dry1 & cut !m into qu>t]-in* slices4 ,put into a l>ge /ewpan ?ree ounces ( ! be/ butt]1 & :5 x is melt$1 add two p\nds ( ! slic$ c>rots1 & let !m /ew g5tly = an h\r )\t br[n+2 p\r to !m !n f\r p9ts & a half ( br[n gravy s\p1 & :5 !y h simm]$ f fifty m9utes to an h\r1 !y ought to be suffici5tly t5d]4 ,press !m ?r\gh a sieve or /ra9] ) ! s\p2 add salt1 & cay5ne if requir$2 boil ! :ole g5tly = five m9utes1 take (f all ! scum1 & s]ve ! s\p z hot z possible4 ,butt]1 #c oz42 c>rots1 #b lbs43 #a h\r4 ,s\p1 #d-a_/b p9ts3 #ej to #fj m9utes4 ,salt1 cay5ne3 #e m9utes4 ,,common ,,turnip ,,s\p4 ,wa% & wipe ! turnips1 p>e & weigh !m2 all[ a p\nd & a half = e qu>t ( s\p4 ,cut !m 9 slices ab\t a qu>t] ( an in* ?ick4 ,melt f\r ounces ( butt] 9 a clean /ewpan1 & put 9 ! turnips be=e x beg9s to boil2 /ew !m g5tly = ?ree qu>t]s ( an h\r1 tak+ c>e t !y %all n br[n1 !n h ! prop] quantity ( s\p ready boil+1 p\r x to !m1 & let !m simm] 9 x = ?ree qu>t]s ( an h\r4 ,pulp ! :ole ?r\gh a co>se sieve or s\p /ra9]1 put x aga9 on ! fire1 keep x /irr$ until x has boil$ ?ree m9utes or f\r1 take (f ! scum1 add salt & pepp] if requir$1 & s]ve x v hot4 ,turnips1 #c lbs42 butt]1 #d oz43 #c_/d h\r4 ,s\p1 #b qu>ts3 #c_/d h\r4 ,la/ "t3 ?ree m9utes4 ,a ,,quickly ,,made ,,turnip ,,s\p4 ,p>e & slice into ?ree p9ts ( veal or mutton /ock or ( good bro?1 ?ree p\nds ( "y mild turnips2 /ew !m g5tly f tw5ty-five to ?irty m9utes1 or until !y c be r$uc$ q to pulp2 rub ! :ole ?r\gh a sieve1 & add to x ano!r qu>t ( /ock1 a season+ ( salt & :ite pepp]1 & "o lump ( sug>3 give x two or ?ree m9utes' boil1 skim & s]ve x4 ,a l>ge :ite onion :5 ! flav\r is lik$ may be slic$ & /ew$ ) ! turnips4 ,a little cream improves mu* ! col\r ( ?is s\p4 ,turnips1 #c lbs42 s\p1 #e p9ts3 #be to #cj m9utes4 ,,potato ,,s\p4 ,ma% to a smoo? pa/e ?ree p\nds ( good mealy potatoes1 :i* h be5 /eam$1 or boil$ v dry2 mix ) !m by degrees1 two qu>ts ( boil+ bro?1 pass ! s\p ?r\gh a /ra9]1 set x aga9 on ! fire1 add pepp] & salt1 & let x boil = five m9utes4 ,take (f entirely ! black scum t w rise ^u x1 & s]ve x v hot ) fri$ or toa/$ bread4 ,:]e ! flav\r is approv$1 two ounces ( onions m9c$ & fri$ a light br[n1 may be add$ to ! s\p1 & /ew$ 9 x = t5 m9utes be=e x is s5t to table4 ,potatoes1 #c lbs42 bro?1 #b qu>ts3 #e m9utes4 7,) onions1 #b oz47 #aj m9utes4 ,,apple ,,s\p4 7,s\pe la ,b\rguignon47 ,cle> ! fat f five p9ts ( good mutton bro?1 b\illon1 or %9 ( beef /ock1 & /ra9 x ?r\gh a f9e sieve2 add to x :5 x boils1 a p\nd & a half ( good cook+ apples1 & /ew !m d[n 9 x v s(tly to a smoo? pulp2 press ! :ole ?r\gh a /ra9]1 add a small teaspoonful ( p[d]$ g+] & pl5ty ( pepp]1 simm] ! s\p = a c\ple ( m9utes1 skim1 & s]ve x v hot1 accompani$ by a di% ( rice1 boil$ z = curries4 ,bro?1 #e p9ts2 apples1 #a-a_/b lb43 #be to #dj m9utes4 ,g+]1 #a teaspoonful2 pepp]1 #a_/b teaspoonful3 #b m9utes4 ,,p>snep ,,s\p4 ,dissolve1 ov] a g5tle fire1 f\r ounces ( good butt]1 9 a wide /ewpan or saucepan1 & slice 9 directly two p\nds ( sweet t5d] p>sneps2 let !m /ew v g5tly until all are q s(t1 !n p\r 9 gradually suffici5t veal /ock or good bro? to cov] !m1 & boil ! :ole sl[ly f tw5ty m9utes to half an h\r2 "w x ) a wood5 spoon ?r\gh a f9e sieve1 add z mu* /ock z w make two qu>ts 9 all1 season ! s\p ) salt & :ite pepp] or cay5ne1 give x "o boil1 skim1 & s]ve x v hot4 ,s5d pale fri$ sippets to table ) x4 ,butt]1 #d-a_/b oz42 p>sneps1 #b lbs43 #c_/d h\r1 or m4 ,/ock1 #a qu>t2 #bj to #cj m9utes2 #a full qu>t m ( /ock2 pepp]1 salt3 #a m9ute4 ,obs4--,we c p>ticul>ly recomm5d ?is s\p to ^? :o l ! peculi> flav\r ( ! vegetable4 ,,ano!r ,,p>snep ,,s\p4 ,slice into five p9ts ( boil+ veal /ock or /rong col\rless bro?1 a c\ple ( p\nds ( p>sneps1 & /ew !m z g5tly z possible f ?irty m9utes to an h\r2 :5 !y are p]fectly t5d]1 press !m ?r\gh a sieve1 /ra9 ! s\p to !m1 season1 boil1 & s]ve x v hot4 ,) ! addition ( cream1 p>snep s\p made by ?is receipt resembles 9 appe>ance ! ,pale/9e s\p4 ,veal /ock or bro?1 #e p9ts2 p>sneps1 #b lbs43 #cj to #fj m9utes4 ,salt & cay5ne3 #b m9utes4 ,,we/]field ,,:ite ,,s\p4 ,break ! bone ( a knuckle ( veal 9 "o or two places1 & put x on to /ew1 ) ?ree qu>ts ( cold wat] to ! five p\nds ( meat2 :5 x has be5 q cle>$ f scum1 add to x an ounce & a half ( salt1 & "o mild onion1 tw5ty corns ( :ite pepp]1 & two or ?ree blades ( mace1 ) a little cay5ne pepp]4 ,:5 ! s\p is r$uc$ "o-?ird by sl[ simm]+ /ra9 x (f1 & set x by till cold2 !n free x c>efully f ! fat & s$im5t1 & heat x aga9 9 a v clean /ewpan4 ,mix ) x :5 x boils1 a p9t ( ?ick cream smoo?ly bl5d$ ) an ounce ( good arr[-root1 two ounces ( v fre% v]micelli previ\sly boil$ t5d] 9 wat] slightly salt$ & well dra9$ f x1 & an ounce & a half ( almonds blan*$ & cut 9 /rips3 give x "o m9ute's simm]1 & s]ve x imm$iately1 ) a ,fr5* roll 9 ! ture54 ,veal1 #e lbs42 wat]1 #c qu>ts2 salt1 #a-a_/b oz42 #a mild onion2 #bj corns :ite pepp]2 #b l>ge blades ( mace3 #e h\rs or m4 ,cream1 #a p9t2 almonds1 #a-a_/b oz42 v]micelli1 #a oz43 #a m9ute4 ,little ?ick5+ if ne$$4 ,obs4--,we h giv5 ?is receipt )\t any v>iation f ! orig9al1 z ! s\p made by x--( :i* we h (t5 p>tak5--seem$ always mu* approv$ by ! gue/s ( ! hospitable c\ntry g5tleman f ^: family x 0 d]iv$1 & at ^: well-arrang$ table x 0 v commonly s]v$2 b we w\ld sugge/ ! suppression ( ! almond spikes1 z !y seem unsuit$ to ! prep>ation1 & also to ! ta/e ( ! pres5t day4 ,a ,,ri*] ,,:ite ,,s\p4 ,p\nd v f9e inde$ six ounces ( sweet almonds1 !n add to !m six ounces ( ! brea/s ( roa/$ *ick5s or p>tridges1 & ?ree ounces ( ! :ite/ bread :i* has be5 soak$ 9 a little veal bro?1 & squeez$ v dry 9 a clo?4 ,beat ^! altoge!r to an extremely smoo? pa/e2 !n p\r to !m boil+ & by degrees1 two qu>ts ( ri* veal /ock2 /ra9 ! s\p ?r\gh a f9e hair sieve1 set x aga9 ov] ! fire1 add to x a p9t ( ?ick cream1 & s]ve x1 z soon z x is at ! po9t ( boil+4 ,:5 cream is v sc>ce1 or n easily to be procur$1 ?is s\p may be ?ick5$ suffici5tly )\t x1 by increas+ ! quantity ( almonds to eight or t5 ounces1 & p\r+ to !m1 aft] !y h be5 r$uc$ to ! f9e/ pa/e1 a p9t ( boil+ /ock1 :i* mu/ be aga9 wrung f !m ?r\gh a co>se clo? ) v /rong pressure3 ! proportion ( meat & bread also %\ld !n be ne>ly d\bl$4 ,! /ock %\ld be well season$ ) mace & cay5ne be=e x is add$ to ! o!r +r$i5ts4 ,almonds1 #f oz42 brea/s ( *ick5s or p>tridges1 #f oz42 soak$ bread1 #c oz42 veal /ock1 #b qu>ts2 cream1 #a p9t4 ,obs4 #a4--,"s p]sons p\nd ! yolks ( f\r or five h>d-boil$ eggs ) ! almonds1 meat1 & bread = ?is :ite s\p2 ,fr5* cooks beat smoo?ly ) !m an ounce or two ( :ole rice1 previ\sly boil$ f fifte5 to tw5ty m9utes4 ,obs4 #b4--;,a good pla9 :ite s\p maybe made simply by add+ to a c\ple ( qu>ts ( pale veal /ock or /rong well-flav\r$ veal bro?1 a ?ick5+ ( arr[-root1 & f half to ?ree qu>t]s ( a p9t ( cream4 ,f\r ounces ( mac>oni boil$ t5d] & well-dra9$ may be dropp$ into x a m9ute or two be=e x is di%$1 b ! ?ick5+ may !n be dim9i%$ a little4 ,,mock ,,turtle ,,s\p4 ,to make a s+le ture5 ( ?is fav\rite ,engli% s\p 9 ! mo/ economical mann] :5 !re is no /ock at h&1 /ew g5tly d[n 9 a gallon ( wat] f\r p\nds ( ! fle%y "p ( ! %9 ( beef1 or ( ! neck1 ) two or ?ree c>rots1 "o onion1 a small head ( cel]y1 a bun* ( sav\ry h]bs1 a blade ( mace1 a half-teaspoonful ( pepp]corns1 & an ounce ( salt4 ,:5 ! meat is q 9 fragm5ts1 /ra9 (f ! bro?1 & p\r x :5 cold ^u ?ree p\nds ( ! knuckle or ( ! neck ( veal2 simm] ?is until ! fle% has q fall5 f ! bones1 b be c>eful to /ew x z s(tly z possible1 or ! quantity ( /ock w be s mu* r$uc$ z to be insuffici5t = ! s\p4 ,next1 take ! half ( a f9e calf's head ) ! sk9 on1 remove ! bra9s1 & !n bone x#bg entirely1 or let ! but*] d ?is1 & return ! bones ) x2 ^!1 :5 !re is "t1 may be /ew$ ) ! veal to enri* ! /ock1 or boil$ aft]w>ds ) ! head & tongue4 ,/ra9 ! s\p ?r\gh a hair-sieve into a clean pan1 & let x dra9 closely f ! meat4 ,:5 x is ne>ly or q cold1 cle> (f all ! fat f x2 roll ! head lightly r\nd1 leav+ ! tongue inside1 or tak+ x out1 z is mo/ conv5i5t1 secure x ) tape or tw9e1 p\r ! s\p ov]1 & br+ x g5tly to boil ^u a mod]ate fire2 keep x well skimm$1 & simm] x f an h\r to an h\r & a qu>t]2 !n lift ! head into a deep pan or ture51 add ! s\p to x1 & let x rema9 9 until ne>ly cold1 z ?is w prev5t ! edges f becom+ d>k4 ,cut into qu>t]-in* slices1 & !n divide into dice1 f six to eight ounces ( ! lean ( an undress$ ham1 & if possible1 "o ( good flav\r2 free x p]fectly f fat1 r9d1 & ! smok$ edges2 peel & slice f\r mod]ate-siz$ es*alots1 or if ^! %\ld n be at h&1 "o mild onion 9 lieu ( !m4 ,dissolve 9 a well-t9n$ /ewpan or ?ick iron saucepan :i* holds a gallon or m1 f\r ounces ( butt]2 put 9 ! ham & es*alots1 or onion1 ) half a doz5 cloves1 two middl+-siz$ blades ( mace1 a half-teaspoonful ( pepp]corns1 ?ree or f\r v small sprigs ( ?yme1 ?ree teaspoonsful ( m9c$ p>sley1 "o ( lemon ?yme & w9t] sav\ry mix$1 & :5 ! flav\r is ?\ght appropriate1 ! v ?9 r9d ( half a small fre% lemon4 ,/ew ^! z s(tly z possible = ne>ly or q an h\r1 & keep ! pan frequ5tly %ak53 !n put into a dr$g+ box two ounces ( f9e dry fl\r1 & spr9kle x to !m by degrees2 mix ! :ole well toge!r1 & aft] a few m9utes m ( g5tle simm]+1 add v gradually five full p9ts ( ! /ock tak5 free ( fat & s$im5t1 & made boil+ be=e x is p\r$ 92 %ake ! pan /rongly r\nd z ! fir/ portions ( x are add$1 & cont9ue to d s until x conta9s f two to ?ree p9ts1 :5 ! rema9d] may be p\r$ 9 at once1 & ! pan plac$ by ! side ( ! fire t x may boil 9 ! g5tle/ mann] = an h\r4 ,at ! end ( t "t turn ! :ole into a hair-sieve plac$ ov] a l>ge pan1 & if ! liquid %\ld n run ?r\gh freely1 knock ! sides ( ! sieve1 b d n =ce x ?r\gh ) a spoon1 z t w\ld spoil ! appe>ance ( ! /ock4 ,! head 9 ! mean:ile %\ld h be5 cut up1 ready to add to x4 ,= ! f9e/ k9d ( mock turtle1 only ! sk91 ) ! fat t adh]es to x1 %\ld be us$2 & ?is1 ) ! tongue1 %\ld be cut d[n into "o in* squ>es1 or if pref]r$ into /rips ( an in* wide4 ,= ord9>y occasions1 ! lean "p ( ! fle% may be add$ also1 b z x is always soon] done ?an ! sk91 x is bett] to add x to ! s\p a little lat]4 ,:5 x is q ready1 put x ) ! /ra9$ /ock into a clean pan1 & simm] x f ?ree qu>t]s ( an h\r to a full h\r3 x %\ld be p]fectly t5d]1 )\t be+ all[$ to break4 ,cay5ne1 if ne$$1 %\ld be ?r[n into ! /ock be=e x is /ra9$2 salt %\ld be us$ sp>+ly1 on acc\nt ( ! ham1 until ! :ole ( ! o!r +r$i5ts h be5 mix$ toge!r1 :5 a suffici5t quantity mu/ be /irr$ into ! s\p to season x prop]ly4 ,a c\ple ( glasses ( good %]ry or ,madeira1 ) a dess]tspoonful ( /ra9$ lemon-juice1 are usually add$ two or ?ree m9utes only be=e ! s\p is di%$1 t ! _s & flav\r ( ! w9e may n h "t to evaporate2 b x is sometimes pref]r$ mell[$ d[n by long] boil+4 ,! proportion ( lemon-juice may be d\bl$ at w1 b mu* acid is n g5]ally lik$4 ,we c assure ! read] ( ! excell5ce ( ! s\p made by ?is receipt2 x is equally palatable & delicate1 & n heavy or cloy+ to ! /oma*1 l _m ( ! elaborate compositions :i* be> its "n4 ,! fat1 ?r\gh ! :ole process1 %\ld be c>efully skimm$ (f4 ,! ham gives f> m sav\r1 :5 us$ z we h direct$1 ?an :51 ev5 9 mu* l>g] proportion1 x is boil$ d[n 9 ! /ock4 ,two doz5s ( =cemeat-balls1 prep>$ by ! receipt ,no4 #aa1 ,*ap4 ,,viii41 %\ld be dropp$ into ! s\p :5 x is ready = table4 ,x is no long] cu/om>y to s]ve egg-balls 9 x4 ,footnote #bg3 ,?is is s simple & easy a process1 t ! cook may readily accompli% x ) v little att5tion4 ,let h] only "w ! knife close to ! bone always1 s z to take ! fle% clean f x1 in/ead ( leav+ l>ge fragm5ts on4 ,! jaw-bone may fir/ be remov$1 & ! fle% turn$ back f ! edge ( ! o!r4 ,fir/ bro?3--%91 or neck ( beef1 #d lbs42 wat]1 #d qu>ts2 c>rots1 #b or #c2 l>ge mild onion1 #a2 cel]y1 small head2 bun* sav\ry h]bs2 mace1 #a l>ge blade2 pepp]corns1 #a_/b teaspoonful2 cloves1 #f2 salt1 #a oz43 #e h\rs or m1 v g5tly4 ,= /ock3 ! bro? & #c lbs4 neck or knuckle ( veal 7bones ( head if ready73 #d to #e h\rs4 ,bon$ half-head ) sk9 on & tongue1 #a to #a-a_/d h\r4 ,lean ( undress$ ham1 #f to #h oz4 7#f if v salt72 %alots1 #d1 or onion1 #a2 fre% butt]1 #d oz42 cloves1 #f2 middl+-siz$ blades ( mace1 #b2 pepp]corns1 #a_/b teaspoonful2 small sprigs ( ?yme1 #c or #d2 m9c$ p>sley1 #c l>ge teaspoonsful2 m9c$ sav\ry & lemon-?yme mix$1 #a small teaspoonful 7?9 r9d #a_/b small lemon1 :5 lik$73 #a h\r4 ,fl\r1 #b oz43 #e m9utes4 ,/ock1 full five p9ts2 fle% ( head & tongue1 #a-c_/d to #b lbs43 #c_/d ( an h\r to #a h\r 7salt1 if ne$$1 to be add$ 9 int]im74 ,good %]ry or ,madeira1 #b w9eglassesful2 lemon-juice1 #a to #b dess]tspoonsful2 =cemeat-balls1 #bd4 ,obs4 #a4--,! beef1 veal1 bones ( ! head1 & vegetables may be /ew$ d[n toge!r :5 m conv5i5t3 x is only necess>y t a really good1 well flav\r$1 & r deeply-col\r$ /ock %\ld be prep>$4 ,a calf's foot is always an advantage\s addition to x1 & ! sk9 ( ano!r calf's head#bh a bett] "o /ill4 ,footnote #bh3 ,c\ntry but*]s1 9 prep>+ a calf's head = sale 9 ! ord9>y way1 take (f ! sk9 7or scalp71 consid]$ s ess5tial to ! excell5ce ( ?is s\p1 & frequ5tly ?r[ x away2 x may1 !re=e1 (t5 be procur$ f !m at v slight co/1 & is ! be/ possible addition to ! mock turtle4 ,x is cle>$ f ! head 9 deta*$ portions ) ! hair on1 b ?is may easily be remov$ aft] a few m9utes' scald+ z f ! head itself1 or ! feet1 by ! direction giv5 9 ,*apt] ( ,sweet ,di%es4 ,9 ,london x is sold entire1 & v nicely prep>$1 & may be s]v$ 9 _m =ms1 besides be+ add$ to s\p ) great advantage4 ,obs4 #b4--;,a c\ple ( doz5s mu%room-buttons1 clean$ ) salt & flannel1 !n wip$ v dry1 & slic$1 & add$ to ! ham & h]bs :5 !y h be5 simm]$ toge!r ab\t half an h\r1 w be f\nd an improvem5t to ! s\p4 ,cl>et is sometimes add$ in/ead ( %]ry or ,madeira1 b we d n ?9k x w\ld 9 g5]al suit ,engli% ta/e s well4 ,f two to ?ree tablespoonsful ( ,h>vey's sauce c be /irr$ 9 ) ! w9e :5 x is lik$1 or :5 ! col\r requires deep5+4 ,,old-,,fa%ion$ ,,mock ,,turtle4 ,aft] hav+ tak5 out ! bra9 & wa%$ & soak$ ! head well1 p\r to x n9e qu>ts ( cold wat]1 br+ x g5tly to boil1 skim x v clean1 boil x if l>ge an h\r & a half1 lift x out1 & put into ! liquor eight p\nds ( neck ( beef lightly br[n$ 9 a little fre% butt]1 ) ?ree or f\r ?ick slices ( lean ham1 f\r l>ge onions slic$1 ?ree heads ( cel]y1 ?ree l>ge c>rots1 a l>ge bun* ( sav\ry h]bs1 ! r9d ( a lemon p>$ v ?91 a dess]tspoonful ( pepp]corns1 two ounces ( salt1 & aft] ! meat has be5 tak5 f ! head1 all ! bones & fragm5ts4 ,/ew ^! g5tly f six to sev5 h\rs1 !n /ra9 (f ! /ock & set x into a v cool place1 t ! fat may become firm en\gh on ! top to be cle>$ (f easily4 ,! sk9 & fat ( ! head %\ld be tak5 (f toge!r & divid$ into /rips ( two or ?ree in*es 9 l5g?1 & "o 9 wid?2 ! tongue may be c>v$ 9 ! same mann]1 or into dice4 ,put ! /ock1 ( :i* !re ought to be betwe5 f\r & five qu>ts1 into a l>ge s\p or /ewpot2 ?ick5 x :5 x boils ) f\r ounces ( fre% butt]#bi mix$ ) an equal weight ( f9e dry fl\r1 a half-teaspoonful ( p\nd$ mace1 & a ?ird z mu* ( cay5ne 7x is bett] to use ^! sp>+ly at fir/1 & to add m %\ld ! s\p require x1 aft] x has boil$ "s little "t72 p\r 9 half a p9t ( %]ry1 /ir ! :ole toge!r until x has simm]$ = a m9ute or two1 !n put 9 ! head1 & let x /ew g5tly f an h\r & a qu>t] to an h\r & a half3 /ir x (t51 & cle> x p]fectly f scum4 ,put into x j be=e x is ready = table ?ree doz5s ( small =cemeat-balls2 ! bra9 cut into dice 7aft] hav+ be5 well soak$1 scald$1#cj & fre$ f ! film71 dipp$ into beat5 yolk ( egg1 !n into ! f9e/ crumbs mix$ ) salt1 :ite pepp]1 a little grat$ nutmeg1 f9e lemon-r9d1 & *opp$ p>sley fri$ a f9e br[n1 well dra9$ & dri$2 & z _m egg-balls1 ! size ( a small m>ble1 z ! yolks ( f\r eggs w supply4 7,see ,*apt] ,,viii74 ,?is quantity w be suffici5t = two l>ge ture5s ( s\p2 :5 ! :ole is n want$ = table at ! same "t1 x is bett] to add w9e only to s mu* z w be requir$ = imm$iate consumption1 or if x _c conv5i5tly be divid$1 to heat ! w9e 9 a small saucepan ) a little ( ! s\p1 to turn x into ! ture51 & !n to mix x ) ! rema9d] by /irr+ ! :ole g5tly aft] ! ture5 is fill$4 ,"s p]sons simply put 9 ! cold w9e j be=e ! s\p is di%$1 b ?is is n s well4 ,footnote #bi3 ,:5 ! butt] is consid]$ objectionable1 ! fl\r1 )\t x1 may be mix$ to ! smoo!/ batt] possible1 ) a little cold /ock or wat]1 & /irr$ briskly into ! boil+ s\p3 ! spices %\ld be bl5d$ ) x4 ,footnote #cj3 ,! bra9 %\ld be blan*$1 t is1 ?r[n into boil+ wat] ) a little salt 9 x1 & boil$ f five to eight m9utes1 !n lift$ out & laid into cold wat] = a qu>t] ( an h\r3 x mu/ be wip$ v dry be=e x is fri$4 ,:ole calf's head ) sk9 on1 boil$ #a-a_/b h\r4 ,/ock3 neck ( beef1 br[n$ 9 butt]1 #h lbs42 lean ( ham1 #a_/b to #c_/d lb42 onions1 #d2 l>ge c>rots1 #c2 heads ( cel]y1 #c2 l>ge bun* h]bs2 salt1 #b oz4 7z mu* m to be add$ :5 ! s\p is made z w season x suffici5tly72 ?9 r9d1 #a lemon2 pepp]corns1 #a dess]tspoonful2 bones & trimm+s ( head3 #h h\rs4 ,s\p3 /ock1 #d to #e qu>ts2 fl\r & butt] = ?ick5+1 ( ea* #d oz42 p\nd$ mace1 half-teaspoonful2 cay5ne1 ?ird z mu* 7m ( ea* z ne$$72 %]ry1 half p9t3 #b to #c m9utes4 ,fle% ( head & tongue1 ne>ly or q #b lbs43 #a-a_/d to #a-a_/b h\r4 ,=cemeat-balls1 #cf2 ! bra9 cut & fri$2 egg-balls1 #af to #bd4 ,obs4--,:5 ! bra9 is n blan*$ x mu/ be cut ?9n] 9 ! =m ( small cakes1 or x w n be done ?r\gh by ! "t x has tak5 en\gh col\r3 x may be altoge!r omitt$ )\t mu* detrim5t to ! s\p1 & w make an excell5t corn] di% if g5tly /ew$ 9 :ite gravy = half an h\r1 & s]v$ ) x ?ick5$ ) cream & arr[-root to ! consi/5cy ( good :ite sauce1 !n r highly season$1 & mix$ ) pl5ty ( m9c$ p>sley1 & "s lemon-juice4 ,,good ,,calf',s ,,head ,,s\p4 7,n exp5sive47 ,/ew d[n f six to sev5 p\nds ( ! ?ick "p ( a %9 ( beef ) a little lean ham1 or a slice ( hung beef1 or ( ,jewi% beef1 trimm$ free f ! smoky edges1 9 five qu>ts ( wat] until r$uc$ ne>ly half1 ) ! addition1 :5 x fir/ beg9s to boil1 ( an ounce ( salt1 a l>ge bun* ( sav\ry h]bs1 "o l>ge onion1 a head ( cel]y1 ?ree c>rots1 two or ?ree turnips1 two small blades ( mace1 eight or t5 cloves1 & a few :ite or black pepp]corns4 ,let x boil g5tly t x may n be too mu* r$uc$1 = six or sev5 h\rs1 !n /ra9 x into a clean pan & set x by = use4 ,take out ! bone f half a calf's head ) ! sk9 on 7! but*] w d ?is if desir$71 wa%1 roll1 & b9d x ) a bit ( tape or tw9e1 & lay x into a /ewpan1 ) ! bones & tongue2 cov] ! :ole ) ! beef /ock1 & /ew x = an h\r & a half2 !n lift x into a deep e>!n pan & let x cool 9 ! liquor1 z ?is w prev5t ! edges f becom+ dry or discol\r$4 ,take x out be=e x is q cold2 /ra91 & skim all ! fat c>efully f ! /ock2 & heat five p9ts 9 a l>ge clean saucepan1 ) ! head cut into small ?ick slices or into in*-squ>es4 ,z q ! :ole w n be ne$$1 leave a portion ( ! fat1 b add e morsel ( ! sk9 to ! s\p1 & ( ! tongue also4 ,%\ld ! fir/ ( ^! n be p]fectly t5d]1 x mu/ be simm]$ g5tly till x is s2 !n /ir into ! s\p f six to eight ounces ( f9e rice-fl\r mix$ ) a qu>t]-teaspoonful ( cay5ne1 twice z mu* fre%ly p\nd$ mace1 half a w9eglassful ( mu%room catsup1#ca & suffici5t cold bro? or wat] to r5d] x ( ! consi/5ce ( batt]2 boil ! :ole f eight to t5 m9utes2 take (f ! scum1 & ?r[ 9 two glasses ( %]ry2 di% ! s\p & put into ! ture5 "s delicately & well fri$ =cemeat-balls made by ! receipt ,no4 #a1 #b1 or #c1 ( ,*apt] ,,viii4 ,a small quantity ( lemon-juice or o!r acid c be add$ at pleasure4 ,! w9e & =cemeat-balls may be omitt$1 & ! o!r season+s ( ! s\p a little height5$4 ,z mu* salt z may be requir$ %\ld be add$ to ! /ock :5 ! head fir/ beg9s to boil 9 x3 ! cook mu/ regulate also by ! ta/e ! exact proportion ( cay5ne1 mace1 & catsup1 :i* w flav\r ! s\p agreeably4 ,! fragm5ts ( ! head1 ) ! bones & ! residue ( ! beef us$ = /ock1 if /ew$ d[n toge!r ) "s wat] & a few fre% vegetables1 w af=d "s excell5t bro?1 su* z w\ld be highly acceptable1 especially if well ?ick5$ ) rice1 to _m a poor family dur+ ! w9t] mon?s4 ,footnote #ca3 ,unless v good & pure 9 flav\r1 we _c recomm5d ! addition ( ?is or ( any o!r catsup to s\p or gravy4 ,/ock3 %9 ( beef1 #f to #g lbs42 wat]1 #e qu>ts3 /ew$ d[n 7) vegetables1 c47 till r$uc$ ne>ly half4 ,bon$ half-head ) sk9 on /ew$ 9 /ock3 #a-a_/b h\r4 ,s\p3 /ock1 #e p9ts2 tongue1 sk9 ( head1 & "p ( fle%3 #ae to #dj m9utes1 or m if n q t5d]4 ,rice-fl\r1 #f to #h oz42 cay5ne1 qu>t]-teaspoonful2 mace1 twice z mu*2 mu%room catsup1 #a_/b w9eglassful3 #aj m9utes4 ,%]ry1 #b w9eglassesful1 =cemeat-balls1 #bj to #cj4 ,,s\p ,,des ,,galles4 ,add to ! liquor 9 :i* a knuckle ( veal has be5 boil$ ! usual "t = table z mu* wat] z w make altoge!r six qu>ts1 & /ew 9 x g5tly sixp5nywor? ( beef bones & sixp5nywor? ( pork-r9ds4 ,:5 ! boil+ is some:at advanc$1 ?r[ 9 ! sk9 ( a calf's head2 & 9 an h\r aft]w>ds1 or :5 x is q t5d]1 lift x out & set x aside till want$4 ,slice & fry f\r l>ge mild onions1 /ick into ano!r eight or t5 cloves1 & put !m into ! s\p aft] x has /ew$ f six to sev5 h\rs4 ,cont9ue ! boil+ = two or ?ree h\rs long]1 !n /ra9 (f ! s\p1 & let x rema9 until p]fectly cold4 ,:5 want$ = table1 take x q cle> f ! fat & s$im5t1 & heat x anew ) ! sk9 ( ! calf's head cut into dice1 ?ree ounces ( loaf sug>1 f\r tablespoonsful ( /ra9$ lemon-juice1 two ( soy1 & ?ree w9eglassesful ( %]ry2 give x "o boil1 skim x well1 & s]ve x z hot z possible4 ,salt mu/ be add$ to x sp>+ly 9 ! fir/ in/ance on acc\nt ( ! soy3 a prop] season+ ( cay5ne or pepp] mu/ n1 ( c\rse1 be omitt$4 ,?is receipt 0 giv5 to ! writ]1 "s ye>s s9ce1 z a p]fectly successful imitation ( a s\p :i* 0 !n1 & is /ill1 %e believes1 sell+ 9 ,london at six %ill+s ! qu>t4 ,nev] hav+ ta/$ ! orig9al ,s\pe des ,galles %e _c say h[ f> x is a correct "o2 b %e _h x te/$ ) great exactness :5 %e receiv$ x fir/1 & f\nd ! result a v good s\p prep>$ at an extremely mod]ate co/4 ,! pork-r9ds1 :5 long boil$1 af=d a /rong & flav\rless jelly1 :i* might be advantage\sly us$ to give consi/5ce to o!r s\ps4 ,!y may be procur$ dur+ ! w9t]1 usually at ! but*]'s1 b if n1 at ! pork%ops3 !y %\ld be c>efully wa%$ be=e !y are put into ! s\p-pot4 ,:5 a knuckle ( veal _c conv5i5tly be _h1 a p\nd or two ( ! neck & a morsel ( scrag ( mutton may in/ead be boil$ d[n ) ! beef-bones2 or two or ?ree p\nds ( neck or %9 ( beef3 b ^! w1 ( c\rse1 augm5t ! co/ ( ! s\p4 ,,potage ,,la ,,re9e4 7,a ,delicate ,:ite ,s\p47 ,%\ld !re be no /rong veal bro?1 nor any :ite /ock 9 read9ess1 /ew f\r p\nds ( ! scrag or knuckle ( veal1 ) a ?ick slice or two ( lean ham1 a faggot ( sweet h]bs1 two mod]ate-siz$ c>rots1 & ! same ( onions1 a l>ge blade ( mace1 & a half-teaspoonful ( :ite pepp]corns1 9 f\r qu>ts ( wat] until r$uc$ to ab\t five p9ts2 !n /ra9 ! liquor1 & set x by until ! fat c be tak5 entirely f x4 ,sk9 & wa% ?or\ghly1 a c\ple ( f9e f[ls1 or ?ree "y pullets1 & take away ! d>k spongy sub/ance :i* adh]es to ! insides2 p\r ! veal bro? to !m1 & boil !m g5tly f ?ree qu>t]s ( an h\r to an h\r2 !n lift !m out1 take (f all ! :ite fle%1 m9ce x small1 p\nd x to ! f9e/ pa/e1 & cov] x ) a bas9 until want$ = use4 ,9 ! mean "t let ! bodies ( ! f[ls be put aga9 into ! /ock1 & /ew$ g5tly = an h\r & a half2 add z mu* salt & cay5ne1 z w season ! s\p prop]ly1 /ra9 x (f :5 suffici5tly boil$1 & let x cool2 skim (f e p>ticle ( fat2 /eep1 9 a small portion ( x1 :i* %\ld be boil+1 f\r ounces ( ! crumb ( light /ale bread slic$ ?91 & :5 x has simm]$ a few m9utes1 dra9 or wr+ ! moi/ure f x 9 a clean clo?1 add x to ! fle% ( ! *ick5s1 & p\nd !m toge!r until !y are p]fectly bl5d$2 !n p\r ! /ock to !m 9 v small quantities at fir/1 & mix !m smoo?ly ) x2 pass ! :ole ?r\gh a sieve or tammy1 heat x 9 a clean /ewpan1 /ir to x f a p9t to a p9t & a half ( boil+ cream1 & add1 %\ld x n be suffici5tly ?ick1 an ounce & a half ( arr[-root1 q free f lumps1 & moi/5$ ) a few spoonsful ( cold milk or /ock4 ,,rem>k4--,?is s\p1 & ! two :i* imm$iately foll[ x1 if made ) c>e & great nicety by ! exact directions giv5 "h = !m1 w be f\nd v ref9$ & excell5t4 ,= /ock3 veal1 #d lbs42 ham1 #f oz42 wat]1 #d qu>ts2 bun* ( h]bs2 c>rots1 #b2 onions1 #b2 mace1 l>ge blade2 pepp]corns1 #a_/b teaspoonful2 salt3 #e h\rs4 ,f[ls1 #b1 or pullets1 #c3 #c_/d to #a h\r2 /ew$ aft]w>ds #a to #a-a_/b h\r4 ,crumb ( bread1 #d oz42 cream1 #a to #a-a_/b p9t2 arr[-root 7if ne$$71 #a-a_/b oz4 ,obs4--,"s cooks p\nd ) ! bread & *ick5s ! yolks ( ?ree or f\r h>d-boil$ eggs1 b ^! improve nei!r ! col\r nor ! flav\r ( ! potage4 ,,:ite ,,oy/] ,,s\p4 7or ,oy/] ,s\p la ,re9e47 ,:5 ! oy/]s are small1 f two to ?ree doz5s = ea* p9t ( s\p %\ld be prep>$1 b ?is numb] c ( c\rse be dim9i%$ or increas$ at pleasure4 ,let ! fi% 7:i* %\ld be f9ely condition$ natives7 be op5$ c>efully2 p\r ! liquor f !m1 & /ra9 x2 r9se !m 9 x well1 & be>d !m2 /ra9 ! liquor a second "t ?r\gh a lawn sieve or fold$ musl91 & p\r x aga9 ov] ! oy/]s4 ,take a portion f two qu>ts ( ! pale/ veal /ock1 & simm] ! be>ds 9 x f tw5ty to ?irty m9utes4 ,heat ! s\p1 flav\r x ) mace & cay5ne1 & /ra9 ! /ock f ! oy/]-be>ds into x4 ,plump ! fi% 9 _! own liquor1 b d n let !m boil2 p\r ! liquor to ! s\p1 & add to x a p9t ( boil+ cream2 put ! oy/]s into ! ture51 di% ! s\p1 & s5d x to table quickly4 ,%\ld any ?ick5+ be requir$1 /ir briskly to ! /ock an ounce & a half ( arr[-root entirely free f lumps1 & c>efully mix$ ) a little milk or cream2 or1 9 lieu ( ?is1 :5 a ri* s\p is lik$1 ?ick5 x ) f\r ounces ( fre% butt] well bl5d$ ) ?ree ( fl\r4 ,oy/]s1 #h to #ab doz5s2 pale veal /ock1 #b qu>ts2 cream1 #a p9t2 ?ick5+1 #a oz4 arr[-root1 or butt]1 #d oz41 fl\r1 #c oz4 ,,rabbit ,,s\p ,,la ,,re9e4 ,wa% & soak ?or\ghly ?ree "y rabbits1 put !m :ole into ! s\p-pot1 & p\r on !m sev5 p9ts ( cold wat] or ( cle> veal bro?2 :5 !y h /ew$ g5tly ab\t ?ree qu>t]s ( an h\r lift !m out1 & take (f ! fle% ( ! backs1 ) a little f ! legs %\ld !re n be half a p\nd ( ! =m]2 /rip (f ! sk91 m9ce ! meat v small1 & p\nd x to ! smoo!/ pa/e2 cov] x f ! air1 & set x by4 ,put back into ! s\p ! bodies ( ! rabbits1 ) two mild onions ( mod]ate size1 a head ( cel]y1 ?ree c>rots1 a faggot ( sav\ry h]bs1 two blades ( mace1 a half-teaspoonful ( pepp]corns1 & an ounce ( salt4 ,/ew ! :ole s(tly ?ree h\rs2 /ra9 x (f1 let x /& to settle1 p\r x g5tly f ! s$im5t1 put f f\r to five p9ts into a clean /ewpan1 & mix x v gradually :ile hot ) ! p\nd$ rabbit-fle%2 ?is mu/ be done ) c>e1 = if ! liquid be n add$ 9 v small portions at fir/1 ! meat w ga!r into lumps & w n easily be work$ smoo? aft]w>ds4 ,add z mu* p\nd$ mace & cay5ne z w season ! s\p pleasantly1 & pass x ?r\gh a co>se b v clean sieve2 wipe out ! /ewpan1 put back ! s\p into x1 & /ir 9 :5 x boils1 a p9t & a qu>t] ( good cream#cb mix$ ) a tablespoonful ( ! be/ arr[-root3 salt1 if ne$$1 %\ld be ?r[n 9 previ\sly4 ,footnote #cb3 ,we give ?is receipt exactly z we _h x fir/ comp\nd$1 b less cream & r m arr[-root might be us$ = x1 & w\ld adapt x bett] to ! economi/4 ,"y rabbits1 #c2 wat]1 or cle> veal bro?1 #g p9ts3 #c_/d ( an h\r4 ,rema9s ( rabbits2 onions1 #b2 cel]y1 #a head2 c>rots1 #c2 sav\ry h]bs2 mace1 #b blades2 :ite pepp]corns1 a half-teaspoonful2 salt1 #a oz43 #c h\rs4 ,s\p1 #d to #e p9ts2 p\nd$ rabbit-fle%1 #h oz42 salt1 mace1 & cay5ne1 if ne$$2 cream1 #a-a_/d p9t2 arr[-root1 #a tablespoonful 7or #a-a_/b ounce74 ,,br[n ,,rabbit ,,s\p4 ,cut d[n into jo9ts1 fl\r1 & fry lightly1 two full gr[n1 or ?ree "y rabbits2 add to !m ?ree onions ( mod]ate size1 also fri$ to a cle> br[n2 on ^! p\r gradually sev5 p9ts ( boil+ wat]1 ?r[ 9 a l>ge teaspoonful ( salt1 cle> (f all ! scum ) c>e z x rises1 & !n put to ! s\p a faggot ( p>sley1 f\r n v l>ge c>rots1 & a small teaspoonful ( pepp]corns2 boil ! :ole v s(tly f five h\rs to five & a half2 add m salt if ne$$1 /ra9 (f ! s\p1 let x cool suffici5tly = ! fat to be skimm$ clean f x1 heat x afre%1 & s5d x to table ) sippets ( fri$ bread4 ,spice1 ) a ?ick5+ ( rice-fl\r1 or ( :eat5 fl\r br[n$ 9 ! ov51 & mix$ ) a spoonful or two ( v good mu%room catsup1 or ( ,h>vey's sauce1 c be add$ at pleasure to ! above1 ) a few drops ( es*alot-w9e1 or v9eg>2 b ! simple receipt w be f\nd extremely good )\t !m4 ,rabbits1 #b full gr[n1 or #c small2 onions fri$1 #c middl+-siz$2 wat]1 #g p9ts2 salt1 #a l>ge teaspoonful or m2 c>rots1 #d1 a faggot ( p>sley2 pepp]corns1 #a small teaspoonful3 #e to #e-a_/b h\rs4 ,,sup]lative ,,h>e ,,s\p4 ,cut d[n a h>e into jo9ts1 & put into a s\p-pot1 or l>ge /ewpan1 ) ab\t a p\nd ( lean ham1 9 ?ick slices1 ?ree mod]ate-siz$ mild onions1 ?ree blades ( mace1 a faggot ( ?yme1 sweet m>joram1 & p>sley1 & ab\t ?ree qu>ts ( good beef /ock4 ,let x /ew v g5tly = full two h\rs f ! "t ( its fir/ beg9n+ to boil1 & m1 if ! h>e be old4 ,/ra9 ! s\p & p\nd toge!r v f9e ! slices ( ham & all ! fle% ( ! back1 legs1 & %\ld]s ( ! h>e1 & put ?is meat into a /ewpan ) ! liquor 9 :i* x 0 boil$1 ! crumb ( two ,fr5* rolls1 & half a p9t ( port w9e4 ,set x on ! /ove to simm] tw5ty m9utes2 !n rub x ?r\gh a sieve1 place x aga9 on ! /ove till v hot1 b d n let x boil3 season x ) salt & cay5ne1 & s5d x to table directly4 ,h>e1 #a2 ham1 #ab to #af oz42 onions1 #c to #f2 mace1 #c blades2 faggot ( sav\ry h]bs2 beef /ock1 #c qu>ts3 #b h\rs4 ,crumb ( #b rolls2 port w9e1 #a_/b p9t2 little salt & cay5ne3 #bj m9utes4 ,a ,,less ,,exp5sive ,,h>e ,,s\p4#cc ,footnote #cc3 ,! rema9s ( a roa/$ h>e1 ) ! =cemeat & gravy1 are admirably calculat$ = mak+ ?is s\p4 ,p\r on two p\nds ( neck or %9 ( beef & a h>e well wa%$ & c>v$ into jo9ts1 "o gallon ( cold wat]1 & :5 x boils & has be5 ?or\ghly skimm$1 add an ounce & a half ( salt1 two onions1 "o l>ge head ( cel]y1 ?ree mod]ate-siz$ c>rots1 a teaspoonful ( black pepp]corns1 & six cloves4 ,let ^! /ew v g5tly = ?ree h\rs1 or long]1 %\ld ! h>e n be p]fectly t5d]4 ,!n take up ! pr9cipal jo9ts1 cut ! meat f !m1 m9ce1 & p\nd x to a f9e pa/e1 ) ! crumb ( two p5ny rolls 7or two ounces ( ! crumb ( h\sehold bread7 :i* has be5 soak$ 9 a little ( ! boil+ s\p1 & !n press$ v dry 9 a clo?2 /ra91 & mix smoo?ly ) x ! /ock f ! rema9d] ( ! h>e2 pass ! s\p ?r\gh a /ra9]1 season x ) cay5ne1 & s]ve x :5 at ! po9t ( boil+2 if n suffici5tly ?ick1 add to x a tablespoonful ( arr[-root moi/5$ ) a little cold bro?1 & let ! s\p simm] = an in/ant aft]w>ds4 ,two or ?ree glasses ( port w9e1 & two doz5s ( small =cemeat-balls1 may be add$ to ?is s\p ) good effect4 ,beef1 #b lbs42 h>e1 #a2 wat]1 #a gallon2 salt1 #a-a_/b oz42 onions1 #b2 cel]y1 #a head2 c>rots1 #c2 bun* ( sav\ry h]bs2 pepp]corns1 #a teaspoonful2 cloves1 #f3 #c h\rs1 or m4 ,bread1 #b oz42 cay5ne1 arr[-root 7if ne$$71 #a tablespoonful4 ,,economical ,,turkey ,,s\p4 ,! rema9s ( a roa/ turkey1 ev5 aft] !y h suppli$ ! usual m9ce & broil1 w furni% a ture5 ( *eap & excell5t s\p ) ! addition ( a little fre% meat4 ,cut up r small two p\nds ( ! neck or o!r lean jo9t ( beef1 & p\r to x five p9ts ( cold wat]4 ,heat ^! v sl[ly2 skim ! liquor :5 x beg9s to boil1 & add to x an ounce ( salt1 a small1 mild onion 7! proportion ( all ! vegetables may be mu* increas$ :5 !y are lik$71 a little cel]y1 & ! fle% & bones ( ! turkey1 ) any gravy or =cemeat t may h be5 left ) !m4 ,let ^! boil g5tly = ab\t ?ree h\rs2 !n /ra9 (f ! s\p ?r\gh a co>se sieve or cull5d]1 & let x rema9 until ! fat c be entirely remov$ f x4 ,x may !n be s]v$ m]ely well ?ick5$ ) rice#cd :i* has previ\sly be5 boil$ v dry z = currie1 & /ew$ 9 x = ab\t t5 m9utes2 & season$ ) "o l>ge heap$ tablespoonful or m ( m9c$ p>sley1 & z mu* salt & pepp] or cay5ne z x may require4 ,?is1 z ! read] w p]ceive1 is a some:at frugal prep>ation1 by :i* ! residue ( a roa/ turkey may be turn$ to economical acc\nt2 b x is a fav\rite s\p at "s good ,engli% tables1 :]e its v simplicity is a recomm5dation4 ,x c always be r5d]$ m exp5sive1 & ( ri*] quality1 by ! addition ( lean ham or smok$ beef1#ce a l>g] weight ( fre% meat1 & catsup or o!r /ore-sauces4 ,footnote #cd3 ,x w be desirable to prep>e six ounces ( rice1 & to use z mu* ( x z may be requir$1 ! r$uction ( ! /ock n be+ always equal1 & ! same weight ( rice !re=e n be+ 9 all cases suffici5t4 ,rice-fl\r c be sub/itut$ = ! :ole gra9 & us$ z direct$ = ,rice ,fl\r ,s\p1 page #ae4 ,footnote #ce3 ,z we h /at$ 9 our *apt] ( ,=eign ,cook]y1 ! ,jewi% smok$ beef1 ( :i* we h giv5 p>ticul>s !re1 imp>ts a sup]ior flav\r to s\ps & gravies2 & x is an economical addition to !m1 z a small portion ( x w mu* height5 _! sav\r4 ,turkey s\p la re9e is made precisely l ! ,potage la ,re9e ( f[ls or pullets1 ( :i* ! receipt w be f\nd 9 ano!r "p ( ?is *apt]4 ,,pheasant ,,s\p4 ,half roa/ a brace ( well-kept pheasants1 & fl\r !m r ?ickly :5 !y are fir/ laid to ! fire4 ,z soon z !y are ne>ly cold take all ! fle% f ! brea/s1 put x aside1 & keep x cov]$ f ! air2 c>ve d[n ! rema9d] ( ! birds into jo9ts1 bruise ! bodies ?or\ghly1 & /ew ! :ole g5tly f two to ?ree h\rs 9 five p9ts ( /rong beef bro?2 !n /ra9 (f ! s\p1 & press z mu* ( x z possible f ! pheasants4 ,let x cool2 & 9 ! mean "t /rip ! sk9s f ! brea/s1 m9ce !m small1 & p\nd !m to ! f9e/ pa/e1 ) half z mu* fre% butt]1 & half ( dry crumbs ( bread2 season ^! well ) cay5ne1 suffici5tly ) salt1 & mod]ately ) p\nd$ mace & grat$ nutmeg1 & add1 :5 _! flav\r is lik$1 ?ree or f\r es*alots previ\sly boil$ t5d] 9 a little ( ! s\p1 left till cold1 & m9c$ be=e !y are put into ! mort>4 ,moi/5 ! mixture ) ! yolks ( two or ?ree eggs1 roll x into small balls ( equal size1 du/ a little fl\r ^u !m1 skim all ! fat f ! s\p1 heat x 9 a clean /ewpan1 & :5 x boils ?r[ !m 9 & poa* !m f t5 to twelve m9utes1 b fir/ asc]ta9 t ! s\p is prop]ly season$ ) salt & cay5ne4 ,we h recomm5d$ t ! birds %\ld be p>tially roa/$ be=e !y are put into ! s\p-pot1 because _! flav\r is mu* f9] :5 ?is is done ?an :5 !y are simply /ew$2 !y %\ld be plac$ r ne> to a brisk fire t !y may be quickly br[n$ on ! surface )\t los+ any ( _! juices1 & ! ba/+ %\ld be con/ant4 ,a slight ?ick5+ ( rice-fl\r & arr[-root c be add$ to ! s\p at pleasure1 & ! =cemeat-balls may be fri$ & dropp$ into ! ture5 :5 !y are pref]r$ s4 ,half a doz5 es*alots lightly br[n$ 9 butt]1 & a small head ( cel]y1 may also be ?r[n 9 aft] ! birds beg9 to /ew1 b no?+ %\ld be all[$ to prevail ev] ! natural flav\r ( ! game itself2 & ?is %\ld be obs]v$ equally ) o!r k9ds1 z p>tridges1 gr\se1 & v5ison4 ,pheasants1 #b4 roa/$ #bj to #be m9utes4 ,/rong beef bro?1 or /ock1 #e p9ts3 #b to #c h\rs4 ,=cemeat-balls3 brea/s ( pheasants1 half z mu* dry bread-crumbs & ( butt]1 salt1 mace1 cay5ne2 yolks ( #b or #c eggs 7& at *oice #c or #d boil$ es*alots74 ,obs4--,! /ock may be made ( six p\nds ( %9 ( beef1 & f\r qu>ts ( wat] r$uc$ to )9 a p9t ( half4 ,an onion1 a l>ge c>rot1 a bun* ( sav\ry h]bs1 & "s salt & spice %\ld be add$ to x3 "o p\nd ( neck ( veal or ( beef w improve x4 ,,ano!r ,,pheasant ,,s\p4 ,boil d[n ! half-roa/$ birds z direct$ 9 ! =ego+ receipt1 & add to ! s\p1 aft] x is /ra9$ & re-heat$1 ! brea/s p\nd$ to ! f9e/ pa/e ) ne>ly z mu* bread soak$ 9 a little ( ! /ock & press$ v dry2 = ! prop] mann] ( mix+ !m1 see ,potage la ,re9e1 page #bi4 ,half a p9t ( small mu%rooms clean$ z = pickl+1 !n slic$ r ?ickly1 & /ew$ f t5 to fifte5 m9utes )\t br[n+1 9 an ounce or two ( fre% butt]1 ) a slight season+ ( mace1 cay5ne1 & salt1 !n turn$ into ! mort> & p\nd$ ) ! o!r +r$i5ts1 w be f\nd an excell5t addition to ! s\p1 :i* mu/ be pass$ ?r\gh a /ra9] aft] ! brea/s are add$ to x1 br\ght to ! po9t ( boil+1 & s]v$ ) sippets la ,re9e1 or ) o!rs simply fri$ ( a delicate br[n & well dri$4 ,we h occasionally _h a small quantity ( delici\s s\p made ) ! rema9s ( birds :i* h be5 s]v$ at table2 & :]e game is frequ5tly dress$1 ! cook1 by res]v+ all ! fragm5ts = ! purpose1 & comb9+ diff]5t k9ds1 may (t5 s5d up a good ture5 ( su*1 made at a v slight co/4 ,pheasants1 #b2 /ock1 #e p9ts2 bread soak$ 9 gravy 7see ,panada1 ,*apt] ,,viii71 ne>ly z mu* 9 bulk z ! fle% ( ! brea/s ( ! birds2 mu%rooms1 #a_/b p9t1 /ew$ 9 "o or two oz4 ( butt] #aj to #ae m9utes1 !n p\nd$ ) fle% ( pheasants4 ,salt1 cay5ne & mace1 to season prop]ly4 ,,p>tridge ,,s\p4 ,?is is1 we ?9k1 sup]ior 9 flav\r to ! pheasant s\p4 ,x %\ld be made 9 precisely ! same mann]1 b ?ree birds all[$ = x in/ead ( two4 ,gr\se & p>tridges toge!r w make a /ill f9] "o2 ! rema9s ( roa/ gr\se ev51 add$ to a brace ( p>tridges1 w produce a v good effect4 ,,mullagatawny ,,s\p4 ,slice1 & fry g5tly 9 "s good butt] ?ree or f\r l>ge onions1 & :5 !y are ( a f9e equal amb]-col\r lift !m out ) a slice & put !m into a deep /ewpot1 or l>ge ?ick saucepan2 ?r[ a little m butt] into ! pan1 & !n br[n lightly 9 x a "y rabbit1 or ! prime jo9ts ( two1 or a f[l cut d[n small1 & fl\r$4 ,:5 ! meat is suffici5tly br[n$1 lay x ^u ! onions1 p\r gradually to !m a qu>t ( good boil+ /ock1 & /ew x g5tly f ?ree qu>t]s ( an h\r to an h\r2 !n take x out1 & pass ! /ock & onions ?r\gh a f9e sieve or /ra9]4 ,add to !m two p9ts & a half m ( /ock1 p\r ! :ole into a clean pan1 & :5 x boils /ir to x two tablespoonsful ( currie-p[d] mix$ ) ne>ly z mu* ( br[n$ fl\r1 & a little cold wat] or bro?1 put 9 ! meat1 & simm] x = tw5ty m9utes or long] %\ld x n be p]fectly t5d]1 add ! juice ( a small lemon j be=e x is di%$1 s]ve x v hot1 & s5d boil$ rice to table ) x4 ,"p ( a pickl$ mango cut into /rips ab\t ! size ( l>ge /raws1 is sometimes s]v$ 9 ?is s\p1 aft] be+ /ew$ 9 x = a few m9utes2 a little ( ! pickle itself %\ld be add$ ) x4 ,we h giv5 "h ! sort ( receipt commonly us$ 9 ,engl& = mullagatawny1 b a mu* f9] s\p may be made by dep>t+ f x 9 "s respects4 ,! onions1 ( :i* ! proportion may be increas$ or dim9i%$ to ! ta/e1 aft] be+ fri$ sl[ly & ) c>e1 t no "p %\ld be ov]done1 may be /ew$ = an h\r 9 ! fir/ qu>t ( /ock ) ?ree or f\r ounces ( grat$ cocoa-nut1#cf :i* w imp>t a ri* mell[ flav\r to ! :ole4 ,aft] all ( ?is t c be rubb$ ?r\gh ! sieve has be5 add$ to z mu* m /ock z w be requir$ = ! s\p1 & ! currie-p[d] & ?ick5+ h be5 boil$ 9 x = tw5ty m9utes1 ! fle% ( "p ( a calf's head1#cg previ\sly /ew$ almo/ t5d]1 & cut z = mock turtle1 ) a sweetbread also p>boil$ or /ew$ 9 bro?1 & divid$ into in*-squ>es1 w make an admirable mullagatawny1 if simm]$ 9 ! /ock until !y h tak5 ! flav\r ( ! currie-season+4 ,! fle% ( a c\ple ( calves' feet1 ) a sweetbread or two1 may1 :5 m conv5i5t1 be sub/itut$ = ! head4 ,a l>ge cupful ( ?ick cream1 fir/ mix$ & boil$ ) a teaspoonful ( fl\r or arr[-root to prev5t its curdl+1 & /irr$ into ! s\p be=e ! lemon-juice1 w enri* & improve x mu*4 ,footnote #cf3 ,t our read]s to :om ?is +r$i5t 9 s\ps is new1 may n be misl$1 we mu/ repeat "h1 t al?\gh ! cocoa-nut :5 x is "y & fre% imp>ts a peculi>ly ri* flav\r to any prep>ation1 x is n lik$ by all eat]s1 & is bett] omitt$ :5 ! ta/e ( a p>ty is n kn[n1 & only "o s\p is s]v$4 ,footnote #cg3 ,! scalp or sk9 only ( a calf's head w make excell5t mullagatawny1 ) good bro? = /ock2 & _m k9ds ( %ell-fi% also4 ,rabbit1 #a1 or ! be/ jo9ts (1 #b1 or f[l1 #a2 l>ge onions1 #d to #f2 /ock1 #a qu>t3 #c_/d to #a h\r4 #b-a_/b p9ts m ( /ock2 currie-p[d]1 #b heap$ tablespoonsful1 ) #b ( br[n$ fl\r2 meat & all simm]$ toge!r #bj m9utes or m2 juice ( lemon1 #a small2 or "p ( pickl$ mango /ew$ 9 ! s\p #c to #d m9utes4 ,or1--onions1 #c to #f2 cocoa-nut1 #c to #d oz42 /ock1 #a qu>t2 /ew$ #a h\r4 ,/ock1 #c p9ts 79 addition to ! fir/ qu>t72 currie-p[d] & ?ick5+ ea*1 #b l>ge tablespoonsful3 #bj m9utes4 ,fle% ( "p ( calf s head & sweetbread1 #ae m9utes or m4 ,?ick cream1 #a cupful2 fl\r or arr[-root1 #a teaspoonful2 boil$ #b m9utes1 & /irr$ to ! s\p4 ,*ili v9eg>1 #a tablespoonful1 or lemon-juice1 #b tablespoonsful4 ,obs4 #a4--,! bra9 ( ! calf's head /ew$ = tw5ty m9utes 9 a little ( ! /ock1 !n rubb$ ?r\gh a sieve1 dilut$ gradually ) m ( ! /ock1 & add$ z ?ick5+ to ! s\p1 w be f\nd an admirable sub/itute = "p ( ! fl\r4 ,obs4 #b4--,?ree or f\r p\nds ( a brea/ ( veal1 or an equal weight ( mutton1 free f bone & fat1 may take ! place ( rabbits or f[ls 9 ?is s\p1 = a pla9 d9n]4 ,! veal %\ld be cut into squ>es ( an in* & a half1 or into /rips ( an in* 9 wid?1 & two 9 l5g?2 & ! mutton %\ld be trimm$ d[n 9 ! same way1 or into v small cutlets4 ,obs4 #c4--;,= an elegant table1 ! jo9ts ( rabbit or ( f[l %\ld always be bon$ be=e !y are add$ to ! s\p1 = :i*1 9 ?is case1 a c\ple ( ea* w be ne$$ = a s+le ture51 z all ! inf]ior jo9ts mu/ be reject$4 ,,to ,,boil ,,rice ,,= ,,mullagatawny ,,s\ps1 ,,or ,,= ,,curries4 ,! ,patna1 or small-gra9$ rice1 :i* is n s good z ! ,c>ol9a1 = ! g5]al purposes ( cook]y1 ought to be s]v$ ) currie4 ,fir/ take out ! unhusk$ gra9s1 !n wa% ! rice 9 sev]al wat]s1 & put x into a l>ge quantity ( cold wat]2 br+ x g5tly to boil1 keep+ x uncov]$1 & boil x s(tly = fifte5 m9utes1 :5 x w be p]fectly t5d]1 & e gra9 w rema9 di/9ct4 ,?r[ x into a l>ge cull5d]1 & let x dra9 = t5 m9utes ne> ! fire2 %\ld x n !n appe> q dry1 turn x into a di%1 & set x = a %ort "t into a g5tle ov51 or let x /eam 9 a clean saucepan ne> ! fire4 ,x %\ld nei!r be /irr$1 except j at fir/1 to prev5t its lump+ :ile x is /ill q h>d1 nor t\*$ ) ei!r =k or spoon2 ! /ewpan may be %ak5 occasionally1 %\ld ! rice seem to require x1 & x %\ld be ?r[n lightly f ! cull5d] ^u ! di%4 ,a c\ple ( m9utes be=e x is done1 ?r[ 9 "s salt1 & f ! "t ( its beg9n+ to boil remove ! scum z x rises4 ,patna rice1 #a_/b lb42 cold wat]1 #b qu>ts3 boil$ sl[ly1 #ae m9utes4 ,salt1 #a l>ge teaspoonful4 ,obs4--,?is1 ( all ! modes ( boil+ rice :i* we h tri$1 & !y h be5 v num]\s1 is indisputably ! be/4 ,! ,c>ol9a rice answ]s well dress$ 9 ! same mann]1 b requires f\r or five m9utes long] boil+3 x %\ld nev] be s]v$ until x is q t5d]4 ,"o or two m9utes1 m or less1 w sometimes1 f ! v>y+ quality ( ! gra91 be requisite to r5d] x t5d]4 ,,good ,,vegetable ,,mullagatawny4 ,dissolve 9 a l>ge /ewpan or ?ick iron saucepan1 f\r ounces ( butt]1 & :5 x is on ! po9t ( br[n+1 ?r[ 9 f\r l>ge mild onions slic$1 ?ree p\nds weight ( "y vegetable m>r[ cut 9 l>ge dice & cle>$ f ! sk9 & se$s1 f\r l>ge or six mod]ate-siz$ cucumb]s1 p>$1 split1 & empti$ likewise ( _! se$s1 & f ?ree to six l>ge acid apples1 accord+ to ! ta/e2 %ake ! pan (t51 & /ew ^! ov] a g5tle fire until !y are tol]ably t5d]2 !n /rew lightly ov] & mix well among/ !m1 ?ree heap$ tablespoonsful ( mild currie p[d]1 ) ne>ly a ?ird z mu* ( salt1 & let ! vegetables /ew f tw5ty to ?irty m9utes long]2 !n p\r to !m gradually suffici5t boil+ wat] 7bro? or /ock if pref]r$7 to j cov] !m1 & :5 !y are r$uc$ almo/ to a pulp press ! :ole ?r\gh a hair-sieve ) a wood5 spoon1 & heat x 9 a clean /ewpan1 ) z mu* additional liquid z w make two qu>ts ) t :i* 0 fir/ add$4 ,give any flav\r+ t may be ne$$1 :e!r ( salt1 cay5ne1 or acid1 & s]ve ! s\p extremely hot4 ,%\ld any butt] appe> on ! surface1 let x be c>efully skimm$ (f1 or /ir 9 a small dess]tspoonful ( arr[-root 7smoo?ly mix$ ) a little cold bro? or wat]7 to absorb x4 ,rice may be s]v$ ) ?is s\p at pleasure1 b z x is ( ! consi/5ce ( w9t] peas s\p1 x sc>cely requires any addition4 ,! currie p[d] may be altoge!r omitt$ = v>iety1 & ! :ole conv]t$ into a pla9 vegetable potage2 or x may be r5d]$ "o ( high sav\r1 by br[n+ all ! vegetables lightly1 & add+ to !m ri* br[n /ock4 ,tomatas1 :5 9 season1 may be sub/itut$ = ! apples1 aft] be+ divid$1 & fre$ f _! se$s4 ,butt]1 #d oz42 vegetable m>r[1 p>$ & scoop$1 #c lbs42 l>ge mild onions1 #d2 l>ge cucumb]s1 #d2 or middl+-siz$1 #f2 apples1 or l>ge tomatas1 #c to #f2 #cj to #dj m9utes4 ,mild currie-p[d]1 #c heap$ tablespoonsful2 salt1 "o small tablespoonful #bj to #cb m9utes4 ,wat]1 bro?1 or good /ock1 #b qu>ts4 ,,cucumb] ,,s\p4 ,p>e1 split1 & empty f eight to tw5ty#ch f9e1 well gr[n1 b n old cucumb]s1--^? :i* h ! fewe/ se$s are be/ = ! purpose2 ?r[ a little salt ov] !m1 & leave !m = an h\r to dra91 !n put !m ) ! :ite "p only ( a c\ple ( mild onions into a deep /ewpan or delicately clean saucepan1 cov] !m ne>ly half an in* ) pale b good veal /ock1 & /ew !m g5tly until !y are p]fectly t5d]1 :i* w be 9 f ?ree qu>t]s ( an h\r to an h\r & a qu>t]2 "w ! :ole ?r\gh a hair-sieve1 & add to x z mu* m /ock z may be ne$$ to make ! quantity ( s\p requir$ = table2 & z ! cucumb]s1 f _! wat]y nature1 w ?ick5 x b little1 /ir to x :5 x boils1 z mu* arr[-root1 rice-fl\r1 or t\s les mois 7see page #a71 z w br+ x to a good consi/5ce2 add f half to a :ole p9t ( boil+ cream1 & s]ve ! s\p imm$iately4 ,salt & cay5ne suffici5t to season x1 %\ld be ?r[n ov] ! cucumb]s :ile !y are /ew+4 ,! yolks ( six or eight eggs1 mix$ ) a dess]tspoonful ( *ili v9eg>1 may be us$ = ?is s\p in/ead ( cream2 ?ree dess]tspoonsful ( m9c$ p>sley may !n be /rew$ into x a c\ple ( m9utes be=e !y are add$3 x mu/ n1 ( c\rse1 be all[$ to boil aft] !y are /irr$ 94 ,footnote #ch3 ,?is is a great disp>ity ( numb]s2 b "s reg>d mu/ be _h to exp5se1 :]e ! vegetable _c be obta9$ ) facility4 ,,spr+ ,,s\p ,,& ,,s\p ,,la ,,juli5ne4 ,?r[ into ?ree qu>ts ( /rong cle> bro?1 or %9 ( beef /ock1 or ( consomm1 half a p9t ea* ( turnips & c>rots prep>$ by ! directions ( page #bj1 or turn$ into any o!r %ape t may be pref]r$1 ) r less ( ! solid "p ( "s :ite cel]y /ems1 & ( leeks or ( v mild onions#ci mix$4 ,! latt] mu/1 if us$1 be slic$1 drawn into r+s1 & divid$ into slight %r$s4 ,:5 ^! h simm]$ f tw5ty to ?irty m9utes1 add ! leaves ( "o or two lettuces & a few ( sorrel1 trimm$ or torn1 ab\t ! size ( half-a-cr[n4 ,cont9ue ! g5tle boil+ until ^! are t5d]1 & add at ! mom5t ( s]v+ half a p9t ( asp>agus-po9ts boil$ v gre51 & z _m ,fr5* beans cut into small loz5ges1 & also boil$ ap>t2 or sub/itute gre5 peas = ^! la/4 ,footnote #ci3 ,only a v subdu$ flav\r ( ^! is1 we ?9k1 admissible = a delicate vegetable s\p ( any k9d4 ,= ! ,juli5ne s\p1 fir/ /ew ! c>rots1 c4 tol]ably t5d] 9 a c\ple ( ounces ( butt]2 p\r ! /ock boil+ to !m2 skim (f all ! fat f ! surface1 & f9i% z above4 ,sprigs ( *]vil1 sp9a* 7boil$ ap>t1 & sp>+ly add$71 gre5 onions1 v small tufts ( brocoli or caulifl[]1 may all be us$ 9 ^! s\ps at *oice4 ,bo? ! k9d & ! proportion ( ! vegetables c be regulat$ entirely by ! ta/e4 ,bread /amp$ out ) a v small r\nd cutt]1 & dri$ a pale br[n 9 ! ov51 is add$ sometimes to ?is spr+ s\p1 b is1 we %\ld say1 no improvem5t4 ,w9t] vegetables %\ld h ?ree or f\r m9utes' previ\s boil+ 7or blan*+7 be=e !y are put into ! s\p4 ,,an ,,excell5t ,,gre5 ,,peas ,,s\p4 ,take at _! fulle/ size1 b be=e !y are ( bad col\r or worm-eat51 ?ree p9ts ( f9e l>ge peas1 & boil !m z = table 7see ,*apt] ,,xvii47 ) half a teaspoonful ( c>bonate ( soda 9 ! wat]1 t !y may be v gre54 ,:5 !y are q t5d]1 dra9 !m well1 & put !m into a c\ple ( qu>ts ( boil+1 pale1 b good beef or veal /ock1 & /ew !m 9 x g5tly = half an h\r2 !n "w ! :ole ?r\gh a f9e hair-sieve1 put x into a clean pan & br+ x to ! po9t ( boil+2 add salt1 %\ld x be ne$$1 & a small teaspoonful ( p\nd$ sug>2 cle> (f ! scum entirely1 & s]ve ! s\p z hot z possible4 ,an elegant v>iety ( x is made by add+ a half p9t m ( /ock to ! peas1 & ab\t ?ree qu>t]s ( a p9t ( asp>agus po9ts1 boil$ ap>t1 & well dra9$ be=e !y are ?r[n into x1 :i* %\ld be done only ! in/ant be=e x is s5t to table4 ,gre5 peas1 #c p9ts3 boil$ #be to #cj m9utes1 or m4 ,veal or beef /ock1 #b qu>ts 7) peas73 #a_/b an h\r4 ,sug>1 "o small teaspoonful2 salt1 if ne$$4 ,obs4--,:5 !re is no /ock at h&1 f\r or five p\nds ( %9 ( beef boil$ sl[ly d[n ) ?ree qu>ts ( wat] to two1 & well season$ ) sav\ry h]bs1 "y c>rots1 & onions1 w s]ve in/ead q well4 ,a ?ick slice ( lean1 undress$ ham1 or ( ,jewi% beef1 w\ld improve x4 ,%\ld a common ,engli% peas s\p be wi%$ =1 make x some:at ?9n] ?an ! "o above1 & add to x1 j be=e x is di%$1 f half to ?ree qu>t]s ( a p9t ( "y peas boil$ t5d] & well dra9$4 ,,gre5 ,,peas ,,s\p1 ,,)\t ,,meat4 ,boil t5d] 9 ?ree qu>ts ( wat]1 ) ! proportions ( salt & soda direct$ = !m 9 ,*apt] ,,xvii41 "o qu>t ( l>ge1 full gr[n peas2 dra9 & p\nd !m 9 a mort>1 mix ) !m gradually five p9ts ( ! liquor 9 :i* !y 7 cook$1 put ! :ole aga9 ov] ! fire1 & /ew x g5tly = a qu>t] ( an h\r2 !n press x ?r\gh a hair-sieve4 ,9 ! mean "t1 simm] 9 f ?ree to f\r ounces ( butt]1#dj ?ree l>ge1 or f\r small cucumb]s p>$ & slic$1 ! he>ts ( ?ree or f\r lettuces %r$ small1 f "o to f\r onions1 accord+ to ! ta/e1 cut ?91 a few small sprigs ( p>sley1 &1 :5 ! flav\r is lik$1 a doz5 leaves or m ( m9t r\ghly *opp$3 keep ^! /irr$ ov] a g5tle fire = ne>ly or q an h\r1 & /rew ov] !m a half-teaspoonful ( salt1 & a good season+ ( :ite pepp] or cay5ne4 ,:5 !y are p>tially done dra9 !m f ! butt]1 put !m into ! /ra9$ /ock1 & let ! :ole boil g5tly until all ! butt] has be5 ?r[n to ! surface1 & be5 entirely cle>$ f x2 !n ?r[ 9 f half to ?ree qu>t]s ( a p9t ( "y peas boil$ z = eat+1 & s]ve ! s\p imm$iately4 ,footnote #dj3 ,"s p]sons pref] ! vegetables sl[ly fri$ to a f9e br[n1 !n dra9$ on a sieve1 & well dri$ be=e ! fire2 b ?\gh m sav\ry s1 !y d n improve ! col\r ( ! s\p4 ,:5 m conv5i5t1 ! peas1 ) a portion ( ! liquor1 may be rubb$ ?r\gh a sieve1 in/ead ( be+ cru%$ 9 a mort>2 & :5 ! col\r ( ! s\p is n s mu* a consid]ation z ! flav\r1 !y may be sl[ly /ew$ until p]fectly t5d] 9 f\r ounces ( good butt]1 in/ead ( be+ boil$3 a few gre5 onions1 & "s bran*es ( p>sley may !n be add$ to !m4 ,gre5 peas1 #a qu>t2 wat]1 #e p9ts3 cucumb]s1 #c to #f2 lettuces1 #c or #d2 onions1 #a to #d2 little p>sley2 m9t 7if lik$71 #ab to #bj leaves2 butt]1 #c to #d oz42 salt1 half-teaspoonful2 season+ ( :ite pepp] or cay5ne3 #ej to #fj m9utes4 ,"y peas1 #a_/b to #c_/d ( a p9t4 ,obs4--,we mu/ repeat t ! peas = ^! s\ps mu/ n be old1 z :5 !y are s1 _! f9e sweet flav\r is entirely lo/1 & ! dri$ ones w\ld h almo/ z good an effect2 nor %\ld !y be ( inf]ior k9ds4 ,fre%ly ga!r$ m>r[fats1 tak5 at ne>ly or q _! full gr[?1 w give ! be/ quality ( s\p4 ,we are cr$ibly in=m$1 b _c ass]t x on our own au?ority1 t x is (t5 made = exp5sive tables 9 e>ly spr+1 ) ! "y t5d] plants or halms ( ! peas1 :5 !y are ab\t a foot 9 height4 ,!y are cut (f close to ! gr\nd1 l small salad1 we are told1 !n boil$ & press$ ?r\gh a /ra9]1 & mix$ ) ! /ock4 ,! flav\r is affirm$ to be excell5t4 ,a ,,*eap ,,gre5 ,,peas ,,s\p4 ,wa% v clean & ?r[ into an equal quantity ( boil+ wat] salt$ z = peas1 ?ree qu>ts ( ! %ells1 & 9 f tw5ty to ?irty m9utes1 :5 !y w be q t5d]1 turn ! :ole into a l>ge /ra9]1 & press ! pods /rongly ) a wood5 spoon4 ,measure ! liquor1 put two qu>ts ( x into a clean deep saucepan1 & :5 x boils add to x a qu>t ( full gr[n peas1 two or ev5 ?ree l>ge cucumb]s1 z _m mod]ate-siz$ lettuces fre$ f ! co>s] leaves & cut small1 "o l>ge onion 7or m if lik$7 slic$ extremely ?9 & /ew$ = half an h\r 9 a morsel ( butt] be=e x is add$ to ! s\p1 or g5tly fri$ )\t be+ all[$ to br[n2 a bran* or two ( p>sley1 &1 :5 ! flav\r is lik$1 a doz5 leaves ( m9t4 ,/ew ^! s(tly = an h\r1 ) ! addition ( a small teaspoonful1 or a l>g] quantity if requir$ ( salt1 & a good season+ ( f9e :ite pepp] or ( cay5ne2 !n "w ! :ole ( ! vegetables ) ! s\p ?r\gh a hair-sieve1 heat x afre%1 & s5d x to table ) a di% ( small fri$ sippets4 ,! col\r w n be s bright z t ( ! m exp5sive s\ps :i* prec$e x1 b x w be excell5t 9 flav\r4 ,pea-%ells1 #c qu>ts2 wat]1 #c qu>ts3 #bj to #cj m9utes4 ,liquor f ^!1 #b qu>ts2 full-siz$ gre5 peas1 #a qu>t2 l>ge cucumb]s1 #b or #c2 lettuces1 #c2 onion1 #a 7or m72 little p>sley2 m9t1 #ab leaves2 season+ ( salt & pepp] or cay5ne3 /ew$ #a h\r4 ,obs4--,! cucumb]s %\ld be p>$1 qu>t]$1 & fre$ f ! se$s be=e !y are add$ to ! s\p4 ,! peas1 z we h said already m ?an once1 %\ld n be old1 b tak5 at _! full gr[?1 be=e !y lose _! col\r3 ! y\nge/ ( ! %ells ought to be select$ = ! liquor4 ,,ri* ,,peas ,,s\p4 ,soak a qu>t ( f9e yell[ split peas = a night1 dra9 !m well1 & put !m into a l>ge s\p-pot ) five qu>ts ( good br[n gravy /ock2 & :5 !y h boil$ g5tly = half an h\r1 add to ! s\p ?ree onions1 z _m c>rots1 & a turnip or two1 all slic$ & fri$ c>efully 9 butt]2 /ew ! :ole s(tly until ! peas are r$uc$ to pulp1 !n add z mu* salt & cay5ne z may be ne$$ to season x well1 give x two or ?ree m9utes' boil1 & pass x ?r\gh a sieve1 press+ ! vegetables ) x4 ,put into a clean saucepan z mu* z may be requir$ = table1 add a little fre% /ock to x %\ld x be too ?ick1 & r$uce x by quick boil+ if too ?92 ?r[ 9 ! :ite "p ( "s fre% cel]y slic$ a qu>t] ( an in* ?ick1 & :5 ?is is t5d] s5d ! s\p quickly to table ) a di% ( small fri$ or toa/$ sippets4 ,a dess]tspoonful or m ( currie-p[d] greatly improves peas s\p3 x %\ld be smoo?ly mix$ ) a few spoonsful ( x1 & p\r$ to ! rema9d] :5 ?is fir/ beg9s to boil aft] hav+ be5 /ra9$4 ,split peas1 #a qu>t3 soak$ "o night4 ,good br[n gravy s\p1 #e qu>ts3 #cj m9utes4 ,onions & c>rots br[n$ 9 butt]1 #c ( ea*2 turnips1 #b3 #b-a_/b to #c-a_/b h\rs4 ,cay5ne & salt z ne$$4 ,s\p1 #e p9ts2 cel]y1 slic$1 #a l>ge or #b small heads3 #bj m9utes4 ,obs4--,:5 m conv5i5t1 six p\nds ( neck ( beef well scor$ & equally & c>efully br[n$1 may be boil$ g5tly ) ! peas & fri$ vegetables 9 a gallon ( wat] 7:i* %\ld be p\r$ to !m boil+7 = f\r or five h\rs4 ,,common ,,peas ,,s\p4 ,wa% well a qu>t ( good split peas1 & float (f su* z rema9 on ! surface ( ! wat]2 soak !m = "o night1 & boil !m ) a bit ( soda ! size ( a filb]t 9 j suffici5t wat] to all[ !m to break to a ma%4 ,put !m into f ?ree to f\r qu>ts ( good beef bro?1 & /ew !m 9 x g5tly = an h\r2 !n "w ! :ole ?r\gh a sieve1 heat afre% z mu* z may be requir$ = table1 season x ) salt & cay5ne or common pepp]1 cle> x p]fectly f scum1 & s5d x to table ) fri$ or toa/$ bread4 ,cel]y slic$ & /ew$ 9 x z direct$ = ! ri* peas s\p1 w be f\nd a great improvem5t to ?is4 ,peas1 #a qu>t3 soak$ #a night2 boil$ 9 #b qu>ts or r m ( wat]1 #b to #b-a_/b h\rs4 ,beef bro?1 #c to #d qu>ts3 #a h\r4 ,salt & cay5ne or pepp] z ne$$3 #c m9utes4 ,,peas ,,s\p ,,)\t ,,meat4 ,to a p9t ( peas1 fre$ f all t are worm-eat51 & well wa%$1 put five p9ts ( cold wat]1 & boil !m tol]ably t5d]2 !n add a c\ple ( onions 7m or less accord+ to ! ta/e71 a c\ple ( f9e c>rots grat$1 "o l>ge or two mod]ate-siz$ turnips slic$1 all g5tly fri$ br[n 9 butt]2 half a teaspoonful ( black pepp]1 & ?ree times z mu* ( salt4 ,/ew ^! s(tly1 keep+ !m (t5 /irr$1 until ! vegetables are suffici5tly t5d] to pass ?r\gh a sieve2 !n rub ! :ole ?r\gh "o1 put x into a clean pan1 & :5 x boils ?r[ 9 a slic$ head ( cel]y1 height5 ! season+ if ne$ful1 & 9 tw5ty m9utes s]ve ! s\p z hot z possible1 ) a di% ( fri$ or toa/$ bread cut into dice4 ,a little *ili v9eg> c be add$ :5 lik$3 a l>g] proportion ( vegetables also may be boil$ d[n ) ! peas at pleasure4 ,weak bro?1 or ! liquor 9 :i* a jo9t has be5 boil$1 c be sub/itut$ = ! wat]2 b ! s\p is v palatable z we h giv5 ! receipt = x4 ,"s p]sons l x flav\r$ ) a little mu%room catsup4 ,all peas s\p is r5d]$ m :olesome by ! addition ( a small quantity ( currie-pa/e or p[d]4 ,split peas1 #a p9t2 wat]1 #e p9ts3 #b h\rs or m4 ,onions1 #b2 c>rots1 #b2 l>ge turnip1 #a2 pepp]1 #a_/b teaspoonful2 salt1 #a-a_/b teaspoonful3 #a to #a-a_/b h\r4 ,cel]y1 #a head3 #bj m9utes4 ,,ox-,,tail ,,s\p4 ,an inexp5sive & v nutriti\s s\p may be made ( ox-tails1 b x w be insipid 9 flav\r )\t ! addition ( a little ham1 knuckle ( bacon1 or a p\nd or two ( o!r meat4 ,wa% & soak ?ree tails1 p\r on !m a gallon ( cold wat]1 let !m be br\ght gradually to boil1 ?r[ 9 an ounce & a half ( salt1 & cle> (f ! scum c>efully z soon z x =ms ^u ! surface2 :5 x ceases to rise1 add f\r mod]ate-siz$ c>rots1 f two to f\r onions1 accord+ to ! ta/e1 a l>ge faggot ( sav\ry h]bs1 a head ( cel]y1 a c\ple ( turnips1 six or eight cloves1 & a half-teaspoonful ( pepp]corns4 ,/ew ^! g5tly f ?ree h\rs to ?ree & a half1 if ! tails be v l>ge2 lift !m out1 /ra9 ! liquor1 & skim (f all ! fat2 divide ! tails into jo9ts1 & put !m into a c\ple ( qu>ts or r m ( ! /ock2 /ir 91 :5 ^! beg9 to boil1 a ?ick5+ ( arr[-root or ( rice fl\r 7see page #d71 mix$ ) z mu* cay5ne & salt z may be requir$ to flav\r ! s\p well1 & s]ve x v hot4 ,if /ew$ d[n until ! fle% falls away f ! bones1 ! ox-tails w make /ock :i* w be q a firm jelly :5 cold2 & ?is1 /ra9$1 ?ick5$1 & well flav\r$ ) spices1 catsup1 or a little w9e1 w\ld1 to _m ta/es1 be a sup]ior s\p to ! above4 ,a ri*] "o /ill may be made by p\r+ good beef bro? in/ead ( wat] to ! meat 9 ! fir/ in/ance4 ,ox-tails1 #c2 wat]1 #a gallon2 salt1 #a-a_/b oz42 c>rots1 #d2 onions1 #b to #d2 turnips1 #b2 cel]y1 #a head2 cloves1 #h2 pepp]corns1 #a_/b teaspoonful2 faggot ( sav\ry h]bs3 #c h\rs to #c-a_/b4 ,= a ri*] s\p1 #e to #f h\rs4 7,ham or gammon ( bacon at pleasure1 ) o!r flav\r+s47 ,obs4--,to increase ! sav\r ( ?is s\p :5 ! meat is n s]v$ 9 x1 ! onions1 turnips1 & c>rots may be g5tly fri$ until ( a f9e light br[n1 be=e !y are add$ to x4 ,a ,,*eap ,,& ,,good ,,/ew ,,s\p4 ,put f f\r to five p\nds ( ! gri/ly "p ( ! %9 ( beef into ?ree qu>ts ( cold wat]1 & /ew x v s(tly inde$1 ) ! addition ( ! salt & vegetables direct$ = b\illon 7see page #g71 until ! :ole is v t5d]2 lift out ! meat1 /ra9 ! liquor1 & put x into a l>ge clean saucepan1 add a ?ick5+ ( rice-fl\r or arr[-root1 pepp] & salt if ne$$1 & a tablespoonful ( mu%room catsup4 ,9 ! mean "t1 cut all ! meat into small1 ?ick slices1 add x to ! s\p1 & s]ve x z soon z x is v hot4 ,! ?ick5+ & catsup may be omitt$1 & all ! vegetables1 press$ ?r\gh a /ra9]1 may be /irr$ into ! s\p in/ead1 be=e ! meat is put back into x4 ,,s\p ,,9 ,,ha/e4 ,*op tol]ably f9e a p\nd ( lean beef1 mutton1 or veal1 & :5 x is p>tly done1 add to x a small c>rot & "o small turnip cut 9 slices1 half an ounce ( cel]y1 ! :ite "p ( a mod]ate-siz$ leek1 or a qu>t] ( an ounce ( onion4 ,m9ce all ^! toge!r1 & put ! :ole into a deep saucepan ) ?ree p9ts ( cold wat]4 ,:5 ! s\p boils take (f ! scum1 & add a little salt & pepp]4 ,9 half an h\r x w be ready to s]ve ) or )\t /ra9+3 x may be flav\r$ at w1 ) cay5ne1 catsup1 or aught else t is pref]r$1 or x may be conv]t$ into ,fr5* spr+ bro?1 by pass+ x ?r\gh a sieve1 & boil+ x aga9 = five or six m9utes1 ) a h&ful ( "y & well wa%$ sorrel4 ,meat1 #a lb42 c>rot1 #b oz42 turnip1 #a-a_/b oz42 cel]y1 #a_/b oz42 onion1 #a_/d oz4 wat]1 #c p9ts3 half an h\r4 ,little pepp] & salt4 ,obs4--,?ree p\nds ( beef or mutton1 ) two or ?ree slices ( ham1 & vegetables 9 proportion to ! above receipt1 all *opp$ f9e1 & boil$ 9 ?ree qu>ts ( wat] = an h\r & a half1 w make an excell5t family s\p on an em]g5cy3 additional boil+ w ( c\rse improve x1 & a little spice %\ld be add$ aft] x has be5 skimm$ & salt$4 ,x may easily be conv]t$ into c>rot1 turnip1 or gr\nd-rice s\p aft] x is /ra9$4 ,,veal ,,or ,,mutton ,,bro?4 ,to ea* p\nd ( meat add a qu>t ( cold wat]1 br+ x g5tly to boil1 skim x v clean1 add salt 9 ! same proportion z = b\illon 7see page #g71 ) spices & vegetables also1 unless unflav\r$ bro? be requir$1 :5 a few pepp]corns1 a blade or two ( mace1 & a bun* ( sav\ry h]bs1 w be suffici5t2 ?\gh = "s purposes ev5 ^!1 ) ! exception ( ! salt1 are bett] omitt$4 ,simm] ! bro? = ab\t f\r h\rs1 unless ! quantity be v small1 :5 f two & a half to ?ree1 w be suffici5t4 ,a little rice boil$ d[n ) ! meat w bo? ?ick5 ! bro?1 & r5d] x m nutriti\s4 ,/ra9 x (f :5 done1 & let x /& till q cold t ! fat may be entirely cle>$ f x3 ?is is especially ne$ful :5 x is to be s]v$ to an invalid4 ,veal or mutton1 #d lbs42 wat]1 #d qu>ts2 salt4 7,= vegetables1 c41 see page #g27 rice 7if us$71 #d oz43 #d h\rs or m4 ,,milk ,,s\p ,,) ,,v]micelli4 ,?r[ into five p9ts ( boil+ milk a small quantity ( salt1 & !n drop lightly into x five ounces ( good fre% v]micelli2 keep ! milk /irr$ z ?is is add$1 to prev5t its ga!r+ into lumps1 & cont9ue to /ir x v frequ5tly f fifte5 to tw5ty m9utes1 or until x is p]fectly t5d]4 ,! addition ( a little p\nd$ sug> & p[d]$ c9namon r5d]s ?is a v agreeable di%4 ,9 ,ca?olic c\ntries1 milk s\ps ( v>i\s k9ds con/antly supply ! place ( ^? made ) meat1 on maigre days2 & ) u !y are sometimes v acceptable1 z giv+ a *ange ( diet = ! nurs]y or sick room4 ,rice1 sem\l9a1 sago1 cocoa-nut1 & macc>oni may all 9 turn be us$ = !m z direct$ = o!r s\ps 9 ?is *apt]1 b !y w be requir$ 9 r small] proportions ) ! milk4 ,milk1 #e p9ts2 v]micelli1 #e oz43 #ae to #bj m9utes4 ,,*eap ,,rice ,,s\p4 ,place a gallon ( wat] on ! fire 7m or less accord+ to ! quantity ( s\p requir$71 & :5 x boils1 ?r[ 9 a mod]ate-siz$ tablespoonful ( salt1 & two or ?ree onions1 ?ickly slic$1 a faggot ( sweet h]bs1 a root ( cel]y1 & ?ree or f\r l>ge c>rots split d[n into _m divisions1 & cut into %ort l5g?s4 ,boil ^! g5tly = an h\r & a half1 or two h\rs1 & !n /ra9 ! liquor f !m4 ,:5 "t w p]mit1 let x become cold2 !n = ea* qu>t1 take f ?ree to f\r ounces ( well wa%$ rice1 p\r ! s\p on x1 heat x v sl[ly1 giv+ x an occasional /ir1 & /ew x g5tly until x is p]fectly t5d]1 & ! potage q ?ick4 ,a mod]ate season+ ( pepp]1 & an ounce or two ( fre% butt] well bl5d$ ) a teaspoonful ( fl\r1 may be ?or\ghly /irr$ up ) ! s\p be=e x is s]v$2 or1 9 lieu ( ! butt]1 ! yolks ( two or ?ree new-laid eggs1 mix$ ) a little milk1 may be c>efully add$ to x4 ,x may be m quickly prep>$ by sub/itut+ v]micelli1 sem\l9a1 or s\jee = ! rice1 z ?is la/ w require ?ree qu>t]s ( an h\r or m ( /ew+ aft] x beg9s to boil1 & ! ?ree o!r +r$i5ts--ei!r ( :i* mu/ be dropp$ gradually into ! s\p :5 x is 9 full ebullition--w be done 9 f tw5ty to ?irty m9utes2 & two ounces w ?ick5 suffici5tly a qu>t ( bro?4 ,a l>ge tablespoonful ( ,capta9 ,:ite's currie-pa/e1 & a small "o ( fl\r1 dilut$ ) a spoonful or twos ( ! bro?1 or ) a little milk or cream1 if p]fectly mix$ ) ! rice & /ew$ ) x = fifte5 or tw5ty m9utes be=e x is di%$1 r5d] x excell5t3 few eat]s w\ld discov] t x 0 made )\t meat4 ,good beef or mutton bro? c be us$ in/ead ( wat] = ! above s\p1 & 9 t case ! vegetables slic$ small1 or rubb$ ?r\gh a /ra9]1 may be add$ to x be=e x is s]v$4 ,,c>rot ,,s\p ,,maigre4 ,?r[ two ounces ( salt into a gallon ( boil+ wat]1 !n add ?ree or f\r c>rots qu>t]$ or ?ickly slic$1 "o onion or m accord+ to ! ta/e1 & a faggot ( p>sley1 or "s p>sley roots4 ,:5 ^! h boil$ g5tly = upw>ds ( an h\r1 /ra9 (f ! liquor & put x back into ! saucepan4 ,h ready m c>rots1 nicely scrap$ & wa%$2 split !m d[n into /rips ab\t ! size ( l>ge mac>oni & cut !m into half f+] l5g?s4 ,two qu>ts ( ^! w n be too mu* = p]sons :o l ! s\p well fill$ ) ! vegetable2 boil !m p]fectly t5d]1 & turn !m ) _! liquor into ! ture51 fir/ add+ pepp] suffici5t to season x prop]ly1 & m salt if ne$$4 ,! proportion ( c>rots may be dim9i%$1 & a qu>t or m ( ,brussels spr\ts1 boil$ & dra9$1 may be sub/itut$ = "p ( !m4 ,"s p]sons h ^! s\ps ?ick5$1 or enri*$ z !y ?9k1 ) fl\r & butt]2 b ! latt] +r$i5t %\ld at lea/ be sp>+ly us$2 & any o!r k9d ( ?ick5+ is m :olesome4 ,a few ounces ( v]micelli /ew$ 9 !m = tw5ty m9utes or r long]1 w be f\nd a v good "o4 ,cel]y1 leeks1 & turnips may be boil$ d[n 9 ! c>rot-/ock1 or add$ :5 ! fre% vegetables h be5 /ew$ 9 x = ab\t t5 m9utes4 ,,*eap ,,fi% ,,s\ps4 ,an inf9ite v>iety ( excell5t s\ps may be made ( fi%1 :i* may be /ew$ d[n = !m 9 precisely ! same mann] z meat1 & ) ! same addition ( vegetables & h]bs4 ,:5 ! sk9 is co>se or rank x %\ld be c>efully /ripp$ (f be=e ! fi% is us$2 & any oily p>ticles :i* may float on ! surface %\ld be entirely remov$ f x4 ,9 ,france1 ,j]sey1 ,cornwall1 & _m o!r localities1 ! cong] eel1 dive/$ ( its sk91 is slic$ up into ?ick cutlets & made into s\p1 :i* we are assur$ by ,engli% families :o h x (t5 s]v$ at _! tables1 is extremely good4 ,a half-gr[n fi% is be/ = ! purpose4 ,aft] ! s\p has be5 /ra9$ & all[$ to settle1 x mu/ be heat$ afre%1 & rice & m9c$ p>sley may be add$ to x z = ! turkey s\p ( page #cb2 or x may be ?ick5$ ) rice-fl\r only1 or s]v$ cle>4 ,curri$ fi%-s\ps1 too1 are mu* to be recomm5d$4 ,:5 bro? or /ock has be5 made z above ) cong] eel1 common eels1 :it+s1 haddocks1 codl+s1 fre% wat] fi%1 or any common k9d1 :i* may be at h&1 flakes ( cold salmon1 cod fi%1 ,john ,dories1 or scallops ( cold soles1 plaice1#da c41 may be heat$ & s]v$ 9 x2 & ! rema9s ( crabs or lob/]s m+l$ ) !m4 ,! l>ge oy/]s sold at s *eap a rate ^u ! coa/1 & :i* are n mu* e/eem$ = eat+ raw1 s]ve admirably = imp>t+ flav\r to s\p1 & ! s(t] portions ( !m may be s]v$ 9 x aft] a few m9utes ( g5tle simm]+4 ,an*ovy or any o!r /ore fi%-sauce may be add$ ) good effect to _m ( ^! pottages if us$ ) mod]ation4 ,prawns & %rimps likewise w\ld g5]ally be consid]$ an improvem5t to !m4 ,footnote #da3 ,"s p]sons pref] ! vegetables sl[ly fri$ to a f9e br[n1 !n dra9$ on a sieve1 & well dri$ be=e ! fire2 b ?\gh m sav\ry s1 !y d n improve ! col\r ( ! s\p4 ,= m sav\ry prep>ations1 fry ! fi% & vegetables1 lay !m into ! s\p-pot1 & add boil+1 in/ead ( cold wat] to !m4 ,,bu*anan ,,c>rot ,,s\p4 7,excell5t47 ,make two qu>ts ( s\p by ei!r ( ! =ego+ receipts1 us+ = x good br[n /ock 7= a common family d9n] /rong beef bro? w d74 ,mix smoo?ly ) a little liquid1 a tablespoonful ( f9e currie-p[d]1 & boil x 9 ! s\p = t5 m9utes2 or in/ead ( ?is1 season x r highly ) cay5ne pepp]1 & !n /ir into x f six ounces to half a p\nd ( ,patna rice boil$ dry & t5d] z = a currie4 ,! :ole may !n rema9 by ! side ( ! fire )\t ev5 simm]+ = t5 m9utes long]1 & !n be s]v$ imm$iately4 ,z a w9t] potage ?is is g5]ally mu* lik$4 ,a spoonful ( ,capta9 ,:ite's currie-pa/e w flav\r x v agreeably if smoo?ly dilut$1 & simm]$ 9 x = two or ?ree m9utes3 we pref] x always to ! p[d]4 ,?ree or f\r ounces ( pe>l-b>ley well wa%$1 soak$ = "s h\rs1 & boil$ extremely t5d] 9 bro? or wat]1 may on occasion be sub/itut$ = ! rice4 ,obs4--,?is receipt 01 f inadv]t5ce1 omitt$ at its prop] place1 page #bj1 :]e x ought to h be5 ins]t$ aft] ! c>rot s\ps :i* w be f\nd !re1 & to :i* ! read] is ref]r$ = ! me?od ( prep>+ ! pres5t "o 9 "p4 ,,obs]vation4 ,! pres5t *apt] already s f> exce$s ! limits )9 :i* x ought to h be5 conf9$1 t we are oblig$ to res]ve sev]al additions :i* we 7 desir\s ( mak+ to x1 = ! *ance ( be+ able to ins]t !m 9 an app5dix4 ---------------------------------------- -------------------------------- ,,*apt] ,,ii4 ,fi%4 ,illu/ration3 ,,to ,,*oose ,,fi%4 ,illu/ration3 ,copp] ,fi% or ,ham ,kettle4 ,! cook %\ld be well acqua9t$ ) ! signs ( fre%ness & good condition 9 fi%1 z !y are mo/ un:olesome articles ( food :5 /ale1 & _m ( !m are also dang]\s eat+ :5 !y are out ( season4 ,! eyes %\ld always be bright1 ! gills ( a f9e cle> r$1 ! body /iff1 ! fle% firm1 yet ela/ic to ! t\*1 & ! smell n disagreeable4 ,:5 all ^! m>ks are rev]s$1 & ! eyes are sunk51 ! gills v d>k 9 hue1 ! fi% itself flabby & ( (f5sive od\r1 x is bad1 & %\ld be avoid$4 ,! *loride ( soda1 w1 x is true1 re/ore x to a tol]ably eatable /ate1#db if x be n v mu* ov]-kept1 b x w nev] resemble 9 quality & :olesom5ess fi% :i* is fre% f ! wat]4 ,footnote #db3 ,we h kn[n ?is appli$ v successfully to salmon :i* f "s h\rs' keep+ 9 sultry wea!r _h acquir$ a slight degree ( ta9t1 ( :i* no trace rema9$ aft] x 0 dress$2 z a g5]al rule1 h[ev]1 fi% :i* is n :olesomely fre% %\ld be reject$ = ! table4 ,illu/ration3 ,mack]el ,kettle4 ,a good turbot is ?ick1 & full fle%$1 & ! "u side is ( a pale cream col\r or yell[i% :ite2 :5 ?is is ( a blui% t9t1 & ! fi% is ?9 & s(t1 x %\ld be reject$4 ,! same obs]vations apply equally to soles4 ,! be/ salmon & cod fi% are kn[n by a small head1 v ?ick %\ld]s1 & a small tail2 ! scales ( ! =m] %\ld be bright1 & its fle% ( a f9e r$ col\r2 to be eat5 9 p]fection x %\ld be dress$ z soon z x is caught1 be=e ! curd 7or :ite sub/ance :i* lies betwe5 ! flakes ( fle%7 has melt$ & r5d]$ ! fi% oily4 ,9 t /ate x is really crimp1 b cont9ues s only = a v few h\rs2 & x be>s !re=e a mu* high] price 9 ! ,london m>ket !n1 ?an :5 mell[$ by hav+ be5 kept a day or two4 ,! fle% ( cod fi% %\ld be :ite & cle> be=e x is boil$1 :it] /ill aft] x is boil$1 & firm ?\gh t5d]1 sweet & mild 9 flav\r1 & sep>at$ easily into l>ge flakes4 ,_m p]sons consid] x r improv$ ?an o!rwise by hav+ a little salt rubb$ along ! inside ( ! back-bone & lett+ x lie f tw5ty-f\r to =ty-eight h\rs be=e x is dress$14 ,x is sometimes s]v$ crimp l salmon1 & mu/ !n be slic$ z soon z x is dead1 or )9 ! %orte/ possible "t aft]w>ds4 ,h]r+s1 mack]el1 & :it+s1 unless newly caught1 are q uneatable4 ,:5 !y are 9 good condition _! natural col\rs w be v di/9ct & _! :ole appe>ance glossy & fre%4 ,! h]r+ :5 fir/ tak5 f ! wat] is ( a silv]y brightness2 ! back ( ! mack]el is ( a bright gre5 m>k$ ) d>k /ripes2 b ?is becomes ( a copp]y col\r z ! fi% gr[s /ale4 ,! :it+ is ( a pale br[n or fawn col\r ) a p9ki% t9t2 b appe>s dim & lead5-hu$ :5 no long] fre%4 ,eels %\ld be alive & brisk 9 movem5t :5 !y are pur*as$1 b ! 8horrid b>b>ity10 z x is truly designat$1 ( sk9n+ & divid+ !m :ile !y are s1 is )\t excuse1 z !y are easily de/roy$ 8by pi]c+ ! sp9al m>r[ close to ! back "p ( ! skull ) a %>p po9t$ knife or skew]4 ,if ?is be done 9 ! "r place all motion w in/antly cease40 ,we quote ,dr4 ,kit*5]'s ass]tion on ?is subject2 b we "k t ! mode ( de/ruction :i* he recomm5ds is commonly practis$ by ! ,london fi%mong]s4 ,boil+ wat] also w imm$iately cause vitality to cease1 & is p]haps ! mo/ humane & ready me?od ( de/roy+ ! fi%4 ,lob/]s1 prawns1 & %rimps1 are v /iff :5 fre%ly boil$1 & ! tails turn /rongly inw>ds2 :5 ^! relax1 & ! fi% are s(t & wat]y1 !y are /ale2 & ! smell w detect _! be+ s1 in/antly1 ev5 if no o!r symptoms ( x be rem>k$4 ,if b\ght alive1 lob/]s %\ld be *os5 by _! weight & 8livel9ess40 ,! h5 lob/] is pref]r$ = sauce & s\ps1 on acc\nt ( ! coral2 b ! fle% ( ! male is g5]ally consid]$ ( f9] flav\r = eat+4 ,! vivacity ( _! leaps w %[ :5 prawns & %rimps are fre% f ! sea4 ,oy/]s %\ld close =cibly on ! knife :5 !y are op5$3 if ! %ells are ap>t ev] s little !y are los+ _! condition1 & :5 !y rema9 f> op5 ! fi% are dead1 & fit only to be ?r[n away4 ,small plump natives are v pref]able to ! l>g] & co>s] k9ds4 ,,to ,,clean ,,fi%4 ,let ?is be always done ) ! mo/ scrupul\s nicety1 = no?+ c m effectually de/roy ! appetite1 or disgrace ! cook1 ?an fi% s5t to table imp]fectly clean$4 ,h&le x lightly1 & nev] ?r[ x r\ghly ab\t1 s z to bruise x2 wa% x well1 b d n leave x long] 9 ! wat] ?an is necess>y2 = fi%1 l meat1 loses its flav\r f be+ soak$4 ,:5 ! scales are to be remov$1 lay ! fi% flat ^u its side & hold x firmly ) ! left h&1 :ile !y are scrap$ (f ) ! "r2 turn x1 & :5 bo? sides are done1 p\r or pump suffici5t wat] to float (f all ! loose scales2 !n proce$ to empty x2 & d ?is )\t op5+ x m ?an is absolutely necess>y = ! purposes ( cleanl9ess4 ,be sure t n ! slighte/ p>ticle ( (f5sive matt] be left 9 ! inside2 wa% out ! blood entirely1 & scrape or bru% x away if ne$ful f ! back-bone4 ,?is may easily be accompli%$ )\t op5+ ! fi% s mu* z to r5d] x unsightly :5 x is s5t to table4 ,:5 ! scales are left on1 ! outside ( ! fi% %\ld be well wa%$ & wip$ ) a co>se clo?1 drawn g5tly f ! head to ! tail4 ,eels to be :olesome %\ld be sk9n$1 b !y are sometimes dress$ )\t2 boil+ wat] %\ld !n be p\r$ ^u !m1 & !y %\ld be left 9 x f five to t5 m9utes be=e !y are cut up4 ,! d>k sk9 ( ! sole mu/ be /ripp$ (f :5 x is fri$1 b x %\ld be left on x l t ( a turbot :5 ! fi% is boil$1 & x %\ld be di%$ ) ! :ite side upw>ds4 ,:it+s are sk9n$ be=e !y are egg$ & crumb$ = fry+1 b = boil+ or broil+1 ! sk9 is left on !m4 ,! gills ( all fi% 7! r$ mullet sometimes except$71 mu/ be tak5 out4 ,! f9s ( a turbot1 :i* are consid]$ a great delicacy1 %\ld be left unt\*$2 b ^? ( mo/ o!r fi% mu/ be cut (f4 ,,to ,,keep ,,fi%4 ,we f9d t all ! small] k9ds ( fi% keep be/ if empti$ & clean$ z soon z !y are br\ght 91 !n wip$ g5tly z dry z !y c be1 & hung sep>ately by ! head on ! hooks 9 ! ceil+ ( a cool l>d]1 or 9 ! op5 air :5 ! wea!r w all[4 ,:5 !re is dang] ( _! be+ attack$ by flies1 a wire safe1 plac$ 9 a /rong draught ( air1 is bett] adapt$ to ! purpose4 ,soles 9 w9t] w rema9 good = two days :5 ?us prep>$2 & ev5 :it+s & mack]el may be kept s )\t los+ any ( _! excell5ce4 ,salt may be rubb$ slightly ov] cod fi%1 & well along ! back-bone2 b x injures ! flav\r ( salmon1 ! inside ( :i* may be rubb$ ) v9eg> & pepp]$ in/ead4 ,:5 excessive sultr9ess r5d]s all ( ^! modes unavail+1 ! fi% mu/ at once be p>tially cook$ to pres]ve x1 b ?is %\ld be avoid$ if possible1 z x is v r>ely s good :5 ?is me?od is resort$ to4 ,,to ,,sweet5 ,,ta9t$ ,,fi%4 ,! application ( /rong v9eg>1 or ( acetic acid 7:i* may be pur*as$ at ! *emi/s'71 w effect ?is :5 ! ta9t is b slight4 ,! v9eg> %\ld be us$ pure2 & "o w9eglassful ( ! acid %\ld be mix$ ) two ( wat]4 ,p\r ei!r ( ^! ov] ! fi%1 & rub x on ! p>ts :i* require x2 !n leave x unt\*$ = a few m9utes1 & wa% x aft]w>ds well1 *ang+ ! wat] two or ?ree times4 ,:5 ! fi% is 9 a worse /ate ! *loride ( soda1 f its p[]ful anti-putresc5t prop]ties1 w h m effect3 x may be dilut$1 & appli$ 9 ! same mann] z ! acid4 ,obs4--,we h reta9$ "h ! sub/ance ( ! directions :i* we _h giv5 9 =m] editions ( ?is book = r5d]+ eatable fi% 7& meat7 ta9t$ by be+ closely pack$ or ov]kept2 & x is true t !y may be depriv$ ( _! (f5sive flav\r & od\r by ! application ( /rong acids & o!r dis9fect+ ag5ts1--,beaufoy's *loride ( soda m especially--b we are v d\btful :e!r !y c by any process be conv]t$ into unque/ionably :olesome food1 unless f "s accid5tal circum/ance ! m]e surface %\ld be affect$1 or "s small portion ( !m1 :i* c\ld be entirely cut away4 ,we _c1 !re=e1 consci5ti\sly recomm5d ! false economy ( endang]+ heal? 9 pref]5ce to reject+ !m = ! table altoge!r4 ,,! ,,mode ,,( ,,cook+ ,,be/ ,,adapt$ ,,to ,,diff]5t ,,k9ds ,,( ,,fi%4 ,x is n possible1 ! read] w easily believe1 to ins]t 9 a "w ( ! size ( ! pres5t volume1 all ! modes ( dress+ ! _m v>ieties ( fi% :i* are suit$ to our tables2 we give1 !re=e1 only ! m ess5tial receipts 9 detail1 & add to !m su* g5]al in=mation z may1 we tru/1 enable ev5 a mod]ately intellig5t cook to s]ve all t may usually be requir$1 )\t difficulty4 ,!re is no bett] way ( dress+ a good turbot1 brill1 ,john ,dory1 or cod's head & %\ld]s1 ?an pla9 b c>eful boil+4 ,salmon is excell5t 9 almo/ e mode 9 :i* x c be cook$ or us$4 ,boil$ entire or 9 crimp$ slices2 roa/$ 9 a cradle-spit or ,dut* ov52 bak$2 fri$ 9 small collops2 coll>$2 pott$2 dri$ & smok$2 pickl$ or s\s$ 7?is is ! co>se/ & lea/ to be recomm5d$ process = x1 ( any72 made into a rais$ or common pie1 or a potato-pa/y2 s]v$ cold 9 or ) sav\ry jelly1 or ) a ,mayonnaise sauce2 or laid on potatoes & bak$1 z 9 ,irel&1 x w be f\nd ,good4 ,soles may be ei!r boil$1 or bak$1 or fri$ entire1 or 9 fillets2 curri$2 /ew$ 9 cream2 or prep>$ by any ( ! directions giv5 = !m 9 ! body ( ?is *apt]4 ,plaice1 unless :5 9 full season & v fre%1 is apt to be wat]y & insipid2 b tak5 9 its p]fection & c>efully cook$1 x is v sweet & delicate 9 flav\r4 ,if l>ge1 x may be boil$ ) advantage ei!r :ole or 9 fillets2 b to _m ta/es x is v sup]ior :5 fillet$1 dipp$ into egg & bread-crumbs1 & fri$4 ,! fle% may also be curri$2 or ! plaice may be conv]t$ into wat]-s\*y1 or s\pe-maigre3 :5 small x is (t5 fri$ :ole4 ,r$ mullet %\ld always be bak$1 broil$1 or roa/$3 x %\ld on no occasion be boil$4 ,mack]el1 = :i* _m receipts w be f\nd 9 ?is *apt]1 :5 broil$ q :ole1 z we h direct$1 or fre$ f ! bones1 divid$1 egg$1 crumb$1 & fri$1 is inf9itely sup]ior to ! same fi% cook$ 9 ! ord9>y mann]4 ,! :it+1 :5 v fre% & 9 season1 is always delicate & good2 & ( all fi% is consid]$ ! be/ suit$ to invalids4 ,p]haps q ! mo/ :olesome mode ( prep>+ x = !m1 is to op5 x z little z possible :5 x is cleans$1 to leave ! sk9 on1 to dry ! fi% well1 & to broil x g5tly4 ,x %\ld be s5t v hot to table1 & w require no sauce3 tw5ty m9utes w usually be requir$ to cook x1 if ( mod]ate size4 ,! haddock is sometimes v l>ge4 ,we h _h x occasionally f our s\!rn coa/ betwe5 two & ?ree feet 9 l5g?1 & x 0 !n rem>kably good :5 simply boil$1 ev5 ! day aft] x 0 caught1 ! :ite curd betwe5 ! flakes ( fle% be+ l t ( extremely fre% salmon4 ,z x is 9 full season 9 mid-w9t]1 x c be s5t to a di/ance )\t injury4 ,x is a v firm fi% :5 l>ge & 9 season2 b1 z pur*as$ commonly at inl& m>kets1 is (t5 nei!r f9e 9 size nor quality4 ,"o ( ! be/ modes ( cook+ x is1 to take ! fle% entire f ! bones1 to divide x1 dip x into egg & bread-crumbs1 mix$ ) sav\ry h]bs f9ely m9c$1 & a season+ ( salt & spice1 & to fry x l soles4 ,o!r receipts = x w be f\nd 9 ! body ( ?is *apt]4 ,! fle% ( ! gurn>d is exce$+ly dry1 & some:at ov] firm1 b :5 fill$ ) well-made =cemeat & g5tly bak$1 x is mu* lik$ by _m p]sons4 ,at good tables1 x is (t5 s]v$ 9 fillets fri$ or bak$1 & ri*ly sauc$3 9 common cook]y x is sometimes boil$4 ,portions only ( ! skate1 :i* is frequ5tly ( enorm\s size1 are us$ z food3 ^! are 9 g5]al cut out by ! fi%]man or by ! salesman1 & are call$ ! w+s4 ,! fle% is commonly s]v$ "h divid$ into long n>r[ fillets1 call$ crimp$ skate1 :i* are roll$ up & fa/5$1 to pres]ve !m 9 t =m1 :ile !y are cook$4 ,9 ,france1 x is s5t to table rais$ f ! bones 9 l>ge portions1 sauc$ ) beurre-noir 7burn$ or br[n$ butt]71 & /rew$ ) well-crisp$ p>sley4 ,tr\t1 :i* is a delici\s fi% :5 /ew$ 9 gravy1 ei!r q simply1 or ) ! addition ( w9e & v>i\s condim5ts1 & :i* :5 ( small size is v sweet & pleasant1 eat+ nicely fri$1 is poor & insipid :5 pla9ly boil$4#dc ,footnote #dc3 ,we h be5 in=m$ by ,mr4 ,h[itt1 ! well-kn[n au?or ( sev]al highly int]e/+ works on ,g]many1 t ?is fi%1 :5 boil$ ! in/ant x 0 caught--z he _h eat5 x (t5 on ! banks ( "s celebrat$ ,g]man tr\t-/reams--0 mo/ excell5t1 especially :5 x 0 ( l>ge size2 b1 z a g5]al rule1 almo/ any o!r mode ( cook+ is to be recomm5d$ = x 9 pref]5ce4 ,pike1 ( :i* ! fle% is extremely dry1 is we ?9k bett] bak$ ?an dress$ 9 any o!r way2 b x is (t5 boil$4 ,c>p %\ld ei!r be /ew$ :ole 9 ! same mann] z tr\t1 or s]v$ cut 9 slices1 9 a ri* sauce call$ a matelote4 ,smelts1 s&-eels1 & :ite-bait1 are always fri$2 ! la/ two sometimes aft] be+ dipp$ into batt]4 ,,! ,,be/ ,,mode ,,( ,,boil+ ,,fi%4 ,we h left unalt]$ 9 ! foll[+ receipts ! great] numb] ( our orig9al directions = boil+ fi%1 :i* 7 f\nd :5 c>efully foll[$1 to produce a good result2 b ,b>on ,liebeg & o!r sci5tific writ]s expla9 cle>ly ! pr9ciples on :i* ! nutrim5t conta9$ 9 fi% or fle% is be/ reta9$ by br++ ! surface ( ei!r :5 x is cook$1 into imm$iate contact ) boil+ wat]2 & !n 7aft] a few m9utes ( ebullition7 l[]+ ! temp]ature by ! addition ( cold wat]1 & keep+ x some:at bel[ ! boil+ po9t = ! rema9d] ( ! process4 ,?is me?od is at lea/ wor?y ( a trial1 ev5 if x be att5d$ ) a slight degree m ( tr\ble ?an ^? 9 g5]al use2 b :5 fi% is s]v$ ) a v>iety ( o!r di%es1 ! escape ( "s portion ( its nutriti\s juices is ( less importance ?an :5 x =ms ! pr9cipal food ( any "p ( ! community3 9 t case1 ! pres]vation ( all ! n\ri%m5t :i* c be d]iv$ f x1 is ( real consequ5ce4 ,directions4--,?r[ into z mu* wat] z w cov] ! fi% entirely1 a portion ( ! salt :i* is to be add$ 9 cook+ x1 & :5 x boils quickly take (f ! scum1 lay 9 ! fi%1 & let x boil mod]ately fa/ f ?ree to t5 m9utes1 accord+ to its weight & ?ickness2 !n p\r 9 z mu* cold wat] z !re is ( ! boil+1 take out a "p1 leav+ suffici5t only to keep ! fi% well cov]$ until x is ready to s]ve2 add ! rema9d] ( ! salt1 draw ! fi%-kettle to ! side ( ! fire1 & keep ! wat] j simm]+1 & no m1 until ! fi% is done4 ,! cook w und]/& t if a gallon ( wat] be requir$ to cov] ! fi% :ile x is cook+1 t quantity mu/ be made to boil2 & t a gallon ( cold mu/ be add$ to x aft] ! fi% has be5 laid 91 & kept boil+ = a v few m9utes4 ,= example3--,a l>ge turbot or cod's head = t5 m9utes2 a mod]ate-siz$ plaice or ,john ,dory1 ab\t five2 & :it+s1 codl+s1 & o!r small fi%1 f ?ree to f\r m9utes4 ,t "o gallon mu/ !n be tak5 out ( ! kettle1 :i* %\ld imm$iately be drawn f ! fire1 & plac$ at ! side ( ! /ove1 t ! fi% may be gradually heat$ ?r\gh z ! wat] is br\ght sl[ly to ! po9t ( simm]+4 ,! :ole ( ! salt may be add$ aft] a portion ( ! wat] is )drawn1 :5 ! cook _c entirely dep5d on h] own judgm5t = ! precise quantity requir$4 ,obs4--,?is is ! be/ practical application t we c give ( ,b>on ,liebeg's in/ructions4 ,,br9e ,,= ,,boil+ ,,fi%4 ,fi% is exce$+ly insipid if suffici5t salt be n mix$ ) ! wat] 9 :i* x is boil$1 b ! precise quantity requir$ = x w dep5d1 9 "s measure1 ^u ! k9d ( salt :i* is us$4 ,f9e common salt is t = :i* our directions are giv52 b :5 ! ,maldon salt1 :i* is v sup]ior 9 /r5g?1 z well z 9 o!r qualities1 is sub/itut$ = x1 a small] quantity mu/ be all[$4 ,ab\t f\r ounces to ! gallon ( wat] w be suffici5t = small fi% 9 g5]al2 an additional ounce1 or r m1 w n be too mu* = cod fi%1 lob/]s1 crabs1 prawns1 & %rimps2 & salmon w require eight ounces1 z ! br9e = ?is fi% %\ld be /rong3 ! wat] %\ld always be p]fectly well skimm$ f ! mom5t ! scum beg9s to =m ^u ! surface4 ,mack]el1 :it+1 & o!r small fi%1 #d ounces ( salt to a gallon ( wat]4 ,cod fi%1 lob/]s1 crabs1 prawns1 %rimps1 #e to #f oz4 ,salmon1 #h ozs4 ,,to ,,r5d] ,,boil$ ,,fi% ,,firm4 ,put a small bit ( saltpetre ) ! salt into ! wat] 9 :i* x is boil$3 a qu>t] ( an ounce w be suffici5t = a gallon4 ,,to ,,"k ,,:5 ,,fi% ,,is ,,suffici5tly ,,boil$1 ,,or ,,o!rwise ,,cook$4 ,if ! ?icke/ "p ( ! fle% sep>ates easily f ! back-bone1 x is q ready to s]ve1 & %\ld be )drawn f ! pan )\t delay1 z fur!r cook+ w\ld be injuri\s to x4 ,?is te/ c easily be appli$ to a fi% :i* has be5 divid$1 b :5 x is entire x %\ld be lift$ f ! wat] :5 ! fle% ( ! tail breaks f ! bone1 & ! eyes loos5 f ! head4 ,,to ,,bake ,,fi%4 ,a g5tle ov5 may be us$ ) advantage1 = cook+ almo/ e k9d ( fi%1 z we h asc]ta9$ f our own obs]vation2 b x mu/ be subject$ to a mild degree ( heat only4 ,?is p5etrates ! fle% gradually1 & conv]ts x into :olesome succul5t food2 :]eas1 a hot ov5 evaporates all ! juices rapidly1 & r5d]s ! fi% h>d & dry4 ,:5 small1 !y %\ld be wrapp$ 9 oil$ or butt]$ pap] be=e !y are bak$2 & :5 fillet$1 or left 9 any o!r =m1 & plac$ 9 a deep di% ) or )\t any liquid be=e !y are put into ! ov51 a butt]$ pap] %\ld /ill be laid closely ^u !m to keep ! surface moi/4 ,l>ge pieces ( salmon1 cong] eel1 & o!r fi% ( consid]able size are sometimes 9 common cook]y bak$ l meat ov] potatoes p>$ & halv$4 ,,fat ,,= ,,fry+ ,,fi%4 ,?is1 :e!r x be butt]1 l>d1 or oil %\ld always be excell5t 9 quality1 = ! f9e/ fi% w be r5d]$ unfit = eat+ if x be fri$ 9 fat t is rancid4 ,:5 good1 & us$ 9 suffici5t quantity1 x w s]ve = ! same purpose sev]al times1 if /ra9$ aft] ea* fry+1 & put c>efully away 9 a clean pan1 provid$ always t x has n be5 smok$ nor burn$ 9 ! us+4 ,l>d r5d]s fi% m crisp ?an butt] does2 b fre%1 pure olive-oil 7salad oil1 z x is commonly call$ 9 ,engl&7 is ! be/ +r$i5t :i* c be us$ = x1 & z x w s]ve well = ! same purpose1 _m times 9 succession1 if /ra9$ & c>efully /or$ z we h already /at$1 x is n 9 reality s exp5sive z might be suppos$ = ?is mode ( cook+4 ,!re %\ld always be an ample quantity ( x 7or ( any o!r friture#dd7 9 ! pan1 z ! fi% %\ld be ne>ly cov]$ ) x1 at ! lea/2 & x %\ld cease to bubble be=e ei!r fi% or meat is laid into x1 or x w be too mu* absorb$ by ! fle%1 & w imp>t nei!r suffici5t firmness1 nor suffici5t col\r4 ,footnote #dd3 ,! ,fr5* t]m = fat ( all k9ds us$ 9 fry+4 ,,to ,,keep ,,fi% ,,hot ,,= ,,table4 ,nev] leave x 9 ! wat] aft] x is done1 b if x _c be s5t to table z soon z x is ready to s]ve1 lift x out1 lay ! fi%-plate into a l>ge & a v hot di%1 & set x across ! fi%-kettle2 j dip a clean clo? into ! boil+ wat]1 & spread x ^u ! fi%1 place a t9 cov] ov] x1 & let x rema9 s until two or ?ree m9utes be=e x is want$1 !n remove ! clo?1 & put ! fi% back into ! kettle = an in/ant t x may be z hot z possible3 dra91 di%1 & s]ve x imm$iately3 ! wat] %\ld be kept boil+ ! :ole "t4 ,,to ,,boil ,a ,,turbot4 ,9 season all ! ye>4 ,illu/ration3 ,turbot4 ,a f9e turbot1 9 full season1 & well s]v$1 is "o ( ! mo/ delicate & delici\s fi% t c be s5t to table2 b x is g5]ally an exp5sive di%1 & its excell5ce s mu* dep5ds on ! mann] 9 :i* x is dress$1 t great c>e %\ld be tak5 to prep>e x prop]ly4 ,aft] x is empti$1 wa% ! inside until x is p]fectly cleans$1 & rub lightly a little f9e salt ov] ! outside1 z ?is w r5d] less wa%+ & h&l+ necess>y1 by at once tak+ (f ! slime2 *ange ! wat] sev]al times1 & :5 ! fi% is z clean z x is possible to r5d] x1 draw a %>p knife ?r\gh ! ?icke/ "p ( ! middle ( ! back ne>ly ?r\gh to ! bone4#de ,nev] cut (f ! f9s ( a turbot :5 prep>+ x = table1 & rememb] t x is ! d>k side ( ! fi% 9 :i* ! incision is to be made1 to prev5t ! sk9 ( ! :ite side f crack+4 ,dissolve 9 a well-clean$ turbot or common fi%-kettle1 9 z mu* cold spr+ wat] z w cov] ! fi% abundantly1 salt1 9 ! proportion ( f\r ounces to ! gallon2 wipe ! fi%-plate ) a clean clo?1 lay ! turbot ^u x ) ! :ite side upw>ds1 place x 9 ! kettle1 br+ x sl[ly to boil1 & cle> (f ! scum ?or\ghly z x rises4 ,let ! wat] only j simm] until ! fi% is done1 !n lift x out1 dra91 & slide x g5tly on to a v hot di%1 ) a hot napk9 neatly arrang$ ov] ! dra9]4 ,s5d x imm$iately to table ) ri* lob/] sauce & good pla9 melt$ butt]4 ,= a simple d9n]1 an*ovy or %rimp sauce is sometimes s]v$ ) a small turbot4 ,%\ld !re be any cracks 9 ! sk9 ( ! fi%1 bran*es ( curl$ p>sley may be laid lightly ov] !m1 or "p ( ! inside coral ( a lob/]1 rubb$ ?r\gh a f9e hair-sieve1 may be spr9kl$ ov] ! fi%2 b x's bett] )\t ei!r1 :5 x is v :ite & unbrok54 ,:5 g>ni%+s are 9 fav\r1 a slice ( lemon & a tuft ( curl$ p>sley1 may be plac$ alt]nately r\nd ! edge ( ! di%4 ,a bord] ( fri$ smelts or ( fillets ( soles1 0 =m]ly s]v$ r\nd a turbot1 & is always a v admissible addition1 ?\gh no long] s fa%ionable z x 04 ,f fifte5 to tw5ty m9utes w boil a mod]ate-siz$ fi%1 & f tw5ty to ?irty a l>ge "o2 b z ! same "t w n always be suffici5t = a fi% ( ! same weight1 ! cook mu/ wat* x att5tively1 & lift x out z soon z its appe>ance d5otes its be+ done4 ,footnote #de3 ,?is is ! common practice ev5 ( ! be/ cooks1 b is v unsci5tific nev]!less4 ,:5 ! incision is made really into ! fle% ! turbot %\ld be cook$ altoge!r on ,liebeg's plan1 = :i* see 8,! ,be/ ,mode ( ,boil+ ,fi%10 9 ! prec$+ pages4 ,mod]ate siz$ turbot1 #ae to #bj m9utes4 ,l>ge1 #bj to #cj m9utes4 ,long]1 if ( unusual size4 ,obs4--,a lemon g5tly squeez$1 & rubb$ ov] ! fi%1 is ?\ght to pres]ve its :it5ess4 ,"s good cooks /ill put turbot into boil+ wat]1 & to prev5t its break+1 tie x ) a clo? tightly to ! fi%-plate4 ,,turbot ,,la ,,cr,,me4 ,raise c>efully f ! bones ! fle% ( a cold turbot1 & cle> x f ! d>k sk92 cut x into small squ>es1 & put x into an exce$+ly clean /ewpan or saucepan2 !n make & p\r ^u x ! cream sauce ( ,*apt] ,v41 or make z mu* z may be requir$ = ! fi% by ! same receipt1 ) equal proportions ( milk & cream & a little additional fl\r4 ,heat ! turbot sl[ly 9 ! sauce1 b d n all[ x to boil1 & s5d x v hot to table4 ,! :ite sk9 ( ! fi% is n usually add$ to ?is di%1 & x is ( bett] appe>ance )\t x2 b = a family d9n]1 x may be left on ! fle%1 :5 x is mu* lik$4 ,no acid mu/ be /irr$ to ! sauce until ! :ole is ready = table4 ,,turbot ,,au ,b,,*amel1 ,,or1 ,,9 ,b,,*amel ,,sauce4 ,prep>e ! cold turbot z = ! prec$+ receipt1 b leave no portion ( ! sk9 ) x4 ,heat x 9 a ri* be*amel sauce1 & s]ve x 9 a vol-au-v5t1 or 9 a deep di% ) a bord] ( fri$ bread cut 9 an elegant =m1 & made ) "o d>k & "o light sippet1 plac$ alt]nately4 ,! surface may be cov]$ ) a half-in* lay] ( delicately fri$ bread-crumbs1 p]fectly well dra9$ & dri$2 or !y may be spread ov] ! fi% )\t be+ fri$1 !n moi/5$ ) cl>ifi$ butt]1 & br[n$ ) a salam&]4 ,,= ,,m\ld ,,( ,,cold ,,turbot ,,) ,,%rimp ,,*atney1 see ,*apt] ,,vi4 ,,to ,,boil ,a ,,john ,,dory4 ,9 be/ season f ,mi*aelmas to ,*ri/mas1 b good all ! ye>4 ,illu/ration3 ,john ,dory4 ,! ,john ,dory1 ?\gh ( un9vit+ appe>ance1 is consid]$ by "s p]sons z ! mo/ delici\s fi% t appe>s at table2 9 ! g5]al e/imation1 h[ev]1 x ranks next to ! turbot1 b x is f> less abundant 9 our m>kets1 & is n commonly to be procur$ ( suffici5t size = a h&some di%1 except 9 "s few p>ts ( our coa/ :i* are celebrat$ = x4 ,x may easily be kn[n by its yell[ gray col\r1 its "o l>ge d>k spot on ei!r side1 ! long filam5ts on ! back1 a g5]al ?ickness ( =m1 & its v ugly head4 ,x is dress$ 9 ! same mann]1 & s]v$ usually ) ! same sauces z a turbot1 b requires less "t to boil x4 ,! f9s %\ld be cut (f be=e x is cook$4 ,,small ,,john ,,dories ,,bak$4 7,au?or's ,receipt--good47 ,we h f\nd ^! fi% :5 !y 7 too small to be wor? cook+ 9 ! usual way1 excell5t :5 q simply bak$ 9 ! foll[+ mann]1 ! fle% be+ rem>kably sweet & t5d]1 mu* m s ?an x becomes by fry+ or broil+4 ,aft] !y h be5 clean$1 dry !m 9 a clo?1 season ! insides slightly ) f9e salt1 dr$ge a little fl\r on ! fi%1 & /ick a few v small bits ( butt] on !m1 b only j suffici5t to prev5t _! becom+ dry 9 ! ov52 lay !m s+ly on a flat di%1 & bake !m v g5tly f f\rte5 to sixte5 m9utes4 ,s]ve !m ) ! same sauce z bak$ soles4 ,:5 extremely fre%1 z x usually is 9 ! m>kets ( ! coa/1 fi% ?us simply dress$ au f\r is pref]able to t m elaborately prep>$ by add+ v>i\s condim5ts to x aft] x is plac$ 9 a deep di%1 & cov]+ x ) a ?ick lay] ( bread-crumbs1 moi/5$ ) cl>ifi$ butt]4 ,! appe>ance ( ! ,john ,dories is improv$ by tak+ (f ! heads1 & cutt+ away n only ! f9s b ! filam5ts ( ! back4 ,,to ,,boil ,a ,,brill4 ,a fre% & full-siz$ brill always ranks high 9 ! li/ ( fi%1 z x is ( good appe>ance1 & ! fle% is sweet & delicate4 ,x requires less cook+ ?an ! turbot1 ev5 :5 x is ( equal size2 b o!rwise may be dress$ & s]v$ 9 a simil> mann]4 ,x has n ! same ri* glut9\s sk9 z t fi%1 nor are ! f9s e/eem$4 ,!y mu/ be cut (f :5 ! brill is clean$2 & x may be put into ne>ly boil+ wat]1 unless x be v l>ge4 ,simm] x g5tly1 & dra9 x well ^u ! fi%-plate :5 x is lift$ out2 di% x on a napk91 & s5d lob/]1 an*ovy1 crab1 or %rimp sauce to table ) x4 ,lob/] coral1 rubb$ ?r\gh a sieve1 is commonly spr9kl$ ov] x = a =mal d9n]4 ,! mo/ usual g>ni% = boil$ flat fi% is curl$ p>sley plac$ r\nd x 9 light tufts2 h[ f> x is appropriate1 individual ta/e mu/ decide4 ,brill1 mod]ate-siz$1 ab\t #bj m9utes2 l>ge1 #cj m9utes4 ,obs4--,! precise "t :i* a fi% w require to be boil$ _c be giv53 x mu/ be wat*$1 & n all[$ to rema9 9 ! wat] aft] x beg9s to crack4 ,,to ,,boil ,,salmon4 ,9 full season f ,may to ,augu/3 may be _h mu* e>li]1 b is sc>ce & de>4 ,to pres]ve ! f9e col\r ( ?is fi%1 & to set ! curd :5 x is q fre%ly caught1 x is usual to put x into boil+1 in/ead ( into cold wat]4 ,scale1 empty1 & wa% x ) ! greate/ nicety1 & be especially c>eful to cleanse all ! blood f ! inside4 ,/ir into ! fi%-kettle eight ounces ( common salt to ! gallon ( wat]1 let x boil quickly = a m9ute or two1 take (f all ! scum1 put 9 ! salmon & boil x mod]ately fa/1 if x be small1 b m g5tly %\ld x be v ?ick2 & assure y\rself t x is q suffici5tly done be=e x is s5t to table1 = no?+ c be m di/a/eful1 ev5 to ! eye1 ?an fi% :i* is "u dress$4 ,f two to ?ree p\nds ( ! ?ick "p ( a f9e salmon w require half an h\r to boil x1 b eight or t5 p\nds w be done en\gh 9 little m ?an d\ble t "t2 less 9 proportion to its weight %\ld be all[$ = a small fi%1 or = ! ?9 end ( a l>ge "o4 ,d n all[ ! salmon to rema9 9 ! wat] aft] x is ready to s]ve1 or bo? its flav\r & appe>ance w be injur$4 ,di% x on a hot napk91 & s5d dress$ cucumb]1 & an*ovy1 %rimp1 or lob/] sauce1 & a ture5 ( pla9 melt$ butt] to table ) x4 ,to ea* gallon wat]1 #h oz4 salt4 ,salmon1 #b to #c lbs4 7?ick71 #a_/b h\r2 #h to #aj lbs41 #a-a_/d h\r2 small1 or ?9 fi%1 less "t4 ,,salmon ,,la ,,g5evese4 ,a fa%ionable mode ( s]v+ salmon at ! pres5t day is to divide ! l>g] portion ( ! body into ?ree equal p>ts2 to boil !m 9 wat]1 or 9 a m>9ade2 & to s]ve !m di%$ 9 a l9e1 b n close toge!r1 & cov]$ ) a ri* ,g5evese sauce 7= :i* see ,*apt] ,v47 ,x appe>s to u t ! sk9 %\ld be /ripp$ f any fi% ov] :i* ! sauce is p\r$1 b 9 ?is case x is n cu/om>y4 ,,crimp$ ,,salmon4 ,cut into slices an in* & a half1 or two in*es ?ick1 ! body ( a salmon q newly caught2 ?r[ !m into /rong salt & wat] z !y are done1 b d n let !m soak 9 x2 wa% !m well1 lay !m on a fi%-plate1 & put !m into fa/ boil+ wat]1 salt$ & well skimm$4 ,9 f t5 to fifte5 m9utes !y w be done4 ,di% !m on a napk91 & s5d !m v hot to table ) lob/] sauce1 & pla9 melt$ butt]2 or ) ! cap] fi%-sauce ( ,*apt] ,v4 ,! wat] %\ld be salt$ z = salmon boil$ 9 ! ord9>y way1 & ! scum %\ld be cle>$ (f ) great c>e aft] ! fi% is 94 ,9 boil+ wat]1 #aj to #ae m9utes4 ,,salmon ,,la ,,/4 ,,m>cel4 ,sep>ate "s cold boil$ salmon into flakes1 & free !m entirely f ! sk92 break ! bones1 & boil !m 9 a p9t ( wat] = half an h\r4 ,/ra9 (f ! liquor1 put x into a clean saucepan & /ir into x by degrees :5 x beg9s to boil quickly1 two ounces ( butt] mix$ ) a l>ge teaspoonful ( fl\r1 & :5 ! :ole has boil$ = two or ?ree m9utes add a teaspoonful ( ess5ce ( an*ovies1 "o ( good mu%room catsup1 half z mu* lemon-juice or *ili v9eg>1 a half saltspoonful ( p\nd$ mace1 "s cay5ne1 & a v little salt4 ,%ell f half to a :ole p9t ( %rimps1 add !m to ! salmon1 & heat ! fi% v sl[ly 9 ! sauce by ! side ( ! fire1 b d n all[ x boil4 ,:5 x is v hot1 di% & s5d x quickly to table4 ,fr5* cooks1 :5 !y re-dress fi% or meat ( any k9d1 prep>e ! fle% ) great nicety1 & !n put x into a /ewpan1 & p\r ! sauce ^u x1 :i* is1 we ?9k1 bett] ?an ! m usual ,engli% mode ( lay+ x into ! boil+ sauce4 ,! cold salmon may also be re-heat$ 9 ! cream sauce ( ,v41 or 9 ! ,mitre d',htel sauce :i* foll[s x2 & w be f\nd excell5t ) ei!r4 ,?is receipt is = a mod]ate siz$ di%4 ,,salmon ,,bak$ ,,ov] ,,ma%$ ,,potatoes4 ,we are in=m$ by a p]son :o has be5 a resid5t 9 ,irel&1 t ! middle ( a salmon is !re (t5 bak$ ov] ma%$ potatoes1 f :i* x is rais$ by means ( a wire /&1 z meat is 9 ,engl&4 ,we h n be5 able to h x tri$1 b an +5i\s cook w be at no loss = ! prop] me?od ( prep>+1 & ! "t ( cook+ x4 ,! potatoes are sometimes m]ely p>$ & halv$2 ! fi% is !n laid ^u !m4 ,,salmon ,,pudd+1 ,,to ,,be ,,s]v$ ,,hot ,,or ,,cold4 7,a ,scot* ,receipt--,good47 ,p\nd or *op small1 or rub ?r\gh a sieve "o p\nd ( cold boil$ salmon fre$ entirely f bone & sk92 & bl5d x lightly b ?or\ghly ) half a p\nd ( f9e bread-crumbs a teaspoonful ( ess5ce ( an*ovies1 a qu>t] ( a p9t ( cream1 a season+ ( f9e salt & cay5ne1 & f\r well :isk$ eggs4 ,press ! mixture closely & ev5ly into a deep di% or m\ld1 butt]$ 9 e "p1 & bake x = "o h\r 9 a mod]ate ov54 ,salmon1 #a lb42 bread-crumbs1 #a_/b lb42 ess5ce ( an*ovies1 #a teaspoonful2 cream1 #a_/d p9t2 eggs1 #d2 salt & cay5ne2 bak$ #a h\r4 ,,to ,,boil ,,cod ,,fi%4 ,9 highe/ season f ,octob] to ! beg9n+ ( ,febru>y2 9 p]fection ab\t ,*ri/mas4 ,:5 ?is fi% is l>ge ! head & %\ld]s are suffici5t = a h&some di%1 & !y conta9 all ! *oic] portion ( x1 ?\gh n s mu* sub/antial eat+ z ! middle ( ! body1 :i*1 9 consequ5ce1 is g5]ally pref]r$ to !m by ! frugal h\sekeep]4 ,wa% ! fi%1 & cleanse ! inside1 & ! back-bone 9 p>ticul>1 ) ! mo/ scrupul\s c>e2 lay x into ! fi%-kettle & cov] x well ) cold wat] mix$ ) five ounces ( salt to ! gallon1 & ab\t a qu>t] ( an ounce ( saltpetre to ! :ole4 ,place x ov] a mod]ate fire1 cle> (f ! scum p]fectly1 & let ! fi% boil g5tly until x is done4 ,dra9 x well#df & di% x c>efully ^u a v hot napk9 ) ! liv] & ! roe z a g>ni%4 ,to ^! are usually add$ tufts ( lightly scrap$ hors]adi% r\nd ! edge4 ,s]ve well-made oy/] sauce & pla9 melt$ butt] ) x2 or an*ovy sauce1 :5 oy/]s _c be procur$4 ,! cream sauce ( ,*apt] ,v41 is also an appropriate "o = ?is fi%4 ,footnote #df3 ,?is %\ld be done by sett+ ! fi% plate across ! kettle = a m9ute or two4 ,mod]ate size1 #bj to #cj m9utes4 ,l>ge1 #a_/b to #c_/d h\r4 ,,slices ,,( ,,cod ,,fi% ,,fri$4 ,cut ! middle or tail ( ! fi% into slices ne>ly an in* ?ick1 season !m ) salt & :ite pepp] or cay5ne1 fl\r !m well1 & fry !m ( a cle> equal br[n on bo? sides2 dra9 !m on a sieve be=e ! fire1 & s]ve !m on a well-heat$ napk91 ) pl5ty ( crisp$ p>sley r\nd !m4 ,or1 dip !m into beat5 egg1 & !n into f9e crumbs mix$ ) a season+ ( salt & pepp] 7"s cooks add "o ( m9c$ h]bs also71 be=e !y are fri$4 ,s5d melt$ butt] & an*ovy sauce to table ) !m4 #h to #ab m9utes4 ,obs4--,?is is a mu* bett] way ( dress+ ! ?9 "p ( ! fi% ?an boil+ x1 & z x is g5]ally *eap1 x makes ?us an economical1 z well z a v good di%3 if ! slices are lift$ f ! fry+-pan into a good curri$ gravy1 & left 9 x by ! side ( ! fire = a few m9utes be=e !y are s5t to table1 !y w be f\nd excell5t4 ,,/ew$ ,,cod4 ,put into boil+ wat]1 salt$ z usual1 ab\t ?ree p\nds ( fre% cod fi% cut into slices an in* & a half ?ick1 & boil !m g5tly = five m9utes2 lift !m out1 & let !m dra94 ,h ready heat$ 9 a wide /ewpan ne>ly a p9t ( veal gravy or ( v good bro?1 lay 9 ! fi%1 & /ew x = five m9utes1 !n add f\r tablespoonsful ( extremely f9e bread-crumbs1 & simm] x = ?ree m9utes long]4 ,/ir well into ! sauce a l>ge teaspoonful ( arr[-root q free f lumps1 a f\r? "p z mu* ( mace1 some?+ less ( cay5ne1 & a tablespoonful ( ess5ce ( an*ovies1 mix$ ) a glass ( :ite w9e & a dess]tspoonful ( lemon juice4 ,boil ! :ole = a c\ple ( m9utes1 lift out ! fi% c>efully ) a slice1 p\r ! sauce ov]1 & s]ve x quickly4 ,cod fi%1 #c lbs43 boil$ #e m9utes4 ,gravy1 or /rong bro?1 ne>ly #a p9t3 #e m9utes4 ,bread-crumbs1 #d tablespoonsful3 #c m9utes4 ,arr[-root1 #a l>ge teaspoonful2 mace1 #a_/d teaspoonful2 less ( cay5ne2 ess5ce ( an*ovies1 #a tablespoonful2 lemon-juice1 #a dess]tspoonful2 %]ry or ,maid]a1 #a w9eglassful3 #b m9utes4 ,obs4--,a doz5 or two ( oy/]s1 be>d$1 & add$ ) _! /ra9$ liquor to ?is di% two or ?ree m9utes be=e x is s]v$1 w to _m ta/es v>y x v agreeably4 ,,/ew$ ,,cod ,,fi%1 ,,9 ,,br[n ,,sauce4 ,slice ! fi%1 take (f ! sk91 fl\r x well1 & fry x quickly a f9e br[n2 lift x out & dra9 x on ! back ( a sieve1 arrange x 9 a clean /ewpan1 & p\r 9 z mu* good boil+ br[n gravy z w ne>ly cov] x2 add f "o to two glasses ( port w9e1 or r m ( cl>et1 a dess]tspoonful ( ,*ili v9eg>1 or ! juice ( half a lemon1 & "s cay5ne1 ) z mu* salt z may be ne$$4 ,/ew ! fi% v s(tly until x j beg9s to break1 lift x c>efully ) a slice into a v hot di%1 /ir into ! gravy an ounce & a half ( butt] smoo?ly knead$ ) a l>ge teaspoonful ( fl\r1 & a little p\nd$ mace1 give ! sauce a m9ute's boil1 p\r x ov] ! fi%1 & s]ve x imm$iately4 ,! w9e may be omitt$1 good %9 ( beef /ock sub/itut$ = ! gravy1 & a teaspoonful ( soy1 "o ( ess5ce ( an*ovies1 & two tablespoonsful ( ,h>vey's sauce add$ to flav\r x4 ,,to ,,boil ,,salt ,,fi%4 ,:5 v salt & dry1 ?is mu/ be long soak$ be=e x is boil$1 b x is g5]ally suppli$ by ! fi%mong]s ne>ly or q ready to dress4 ,:5 x is n s1 lay x = a night into a l>ge quantity ( cold wat]1 !n let x lie expos$ to ! air = "s "t1 !n aga9 put x into wat]1 & cont9ue ?us until x is well s(t5$4 ,bru% x v clean1 wa% x ?or\ghly1 & put x ) abundance ( cold wat] into ! fi% kettle1 place x ne> ! fire & let x heat v sl[ly inde$4 ,keep x j on ! po9t ( simm]+1 )\t all[+ x ev] to boil 7:i* w\ld r5d] x h>d71 f ?ree qu>t]s ( an h\r to a full h\r1 accord+ to its weight2 %\ld x be q small & ?91 less "t w be suffici5t = x2 b by foll[+ ^! directions1 ! fi% w be almo/ z good z if x 7 fre%4 ,! scum %\ld be cle>$ (f ) great c>e f ! beg9n+4 ,egg sauce & boil$ p>sneps are ! usual accompanim5t to salt fi%1 :i* %\ld be di%$ ^u a hot napk91 & :i* is sometimes also ?ickly /rew$ ) *opp$ eggs4 ,,salt ,,fi%1 ,,la ,m,,itre ,d',h,,tel4 ,boil ! fi% by ! =ego+ receipt1 or take ! rema9s ( t :i* has be5 s]v$ at table1 flake x (f cle> f ! bones1 & /rip away e morsel ( ! sk92 !n lay x into a v clean saucepan or /ewpan1 & p\r ^u x ! %>p ,mitre d',htel sauce ( ,*apt] ,,iv42 or dissolve g5tly two or ?ree ounces ( butt] ) f\r or five spoonsful ( wat]1 & a half-teaspoonful ( fl\r2 add "s pepp] or cay5ne1 v little salt1 & a dess]tspoonful or m ( m9c$ p>sley4 ,heat ! fi% sl[ly q ?r\gh 9 ei!r ( ^! sauces1 & toss or /ir x until ! :ole is well mix$2 if ! second be us$1 add ! juice ( half a lemon1 or a small quantity ( ,*ili v9eg> j be=e x is tak5 f ! fire4 ,! fi% ?us prep>$ may be s]v$ 9 a deep di%1 ) a bord] ( ma%$ p>sneps or potatoes4 ,,to ,,boil ,,cods' ,,s\nds4 ,%\ld !y be highly salt$1 soak !m = a night1 & on ! foll[+ day rub (f entirely ! discol\r$ sk92 wa% !m well1 lay !m into pl5ty ( cold milk & wat]1 & boil !m g5tly f ?irty to =ty m9utes1 or long] %\ld !y n be q t5d]4 ,cle> (f ! scum z x rises ) great c>e1 or x w s9k & adh]e to ! s\nds1 ( :i* ! appe>ance w !n be spoil$4 ,dra9 !m well1 di% !m on a napk91 & s5d egg sauce & pla9 melt$ butt] to table ) !m4 ,,to ,,fry ,,cods' ,,s\nds ,,9 ,,batt]4 ,boil !m z direct$ above until !y are ne>ly done1 !n lift !m out1 lay !m on to a dra9]1 & let !m rema9 till !y are cold2 cut !m across 9 /rips ( an in* deep1 curl !m r\nd1 dip !m into a good ,fr5* or ,engli% batt]1 fry !m ( a f9e pale br[n1 dra9 & dry !m well1 di% !m on a hot napk91 & g>ni% !m ) crisp$ p>sley4 ,,to ,,fry ,,soles4 ,9 season all ! ye>4 ,all fi% to fry well mu/ be n only fre% b p]fectly free f moi/ure1 p>ticul>ly :5 !y are to be dress$ ) egg & bread-crumbs1 z ^! w n o!rwise adh]e to !m4 ,empty1 sk91 & wa% ! soles ) extreme nicety1 f "o to two h\rs be=e !y are want$ = table2 & aft] hav+ cleans$ & wip$ !m v dry bo? inside & out1 replace ! roes1 fold & press !m g5tly 9 a s(t clean clo?1 & leave !m wrapp$ 9 x until x is "t to fry !m2 or susp5d !m s+ly ^u hooks 9 a curr5t ( cool air1 :i* is1 p]haps1 ! bett] me?od ( proce$+ :5 x c be done conv5i5tly4 ,cov] !m equally 9 e "p1 fir/ ) "s beat5 egg1 & !n ) f9e dry crumbs ( bread1 mix$ ) a v little fl\r to make !m adh]e ) m c]ta9ty3 a small teaspoonful w be suffici5t = two l>ge soles4 ,melt 9 a l>ge & exce$+ly clean fry+ pan ov] a brisk & cle> fire1 z mu* v pure-flav\r$ l>d z w float ! fi%1 & let x be suffici5tly hot be=e !y are laid 9 to br[n !m quickly2 = if ?is be neglect$ x w be impossible to r5d] !m crisp or dry4 ,:5 ! fat ceases to bubble1 ?r[ 9 a small bit ( bread1 & if x takes a good col\r imm$iately ! soles may be put 9 )\t delay4 ,an exp]i5c$ cook w "k1 )\t ?is te/1 :5 x is at ! prop] po9t2 b ! le>n] w d bett] to avail h]self ( x until practice & obs]vation %all h r5d]$ x unnecess>y to h]4 ,be=e ! fi% are laid into ! pan1 take !m by ! head & %ake ! loose crumbs f !m4 ,:5 !y are firm1 & ( a f9e amb]-col\r on "o side1 turn !m ) c>e1 pass+ a slice "u !m & a =k ?r\gh ! heads1 & br[n !m on ! o!r4 ,lift !m out1 & ei!r dry !m well on a s(t clo? laid ^u a sieve rev]s$1 be=e ! fire1 turn+ !m (t51 or press !m lightly 9 hot :ite blott+ pap]4 ,di% !m on a dra9] cov]$ ) a hot napk9 & s5d !m to table )\t delay ) %rimp or an*ovy sauce1 & pla9 melt$ butt]4 ,v small soles w be done 9 six m9utes1 & l>ge ones 9 ab\t t54 ,!y may be fl\r$ & fri$1 )\t be+ egg$ & crumb$1 b ?is is n a v usual mode ( s]v+ !m4 ,small soles1 #f m9utes2 l>ge1 ab\t #aj m9utes4 ,,to ,,boil ,,soles4 ,! fle% ( a f9e fre% sole1 :5 boil$ ) c>e1 is rem>kably sweet & delicate3 if v l>ge x may be dress$ & s]v$ z turbot1 to :i* x w be f\nd little inf]ior 9 flav\r4 ,empty x1 take out ! gills1 cut (f ! f9s1 & cleanse & wa% x ) great nicety1 b d n sk9 x2 !n ei!r lay x into cold wat] 9 :i* ! usual proportion ( salt has be5 dissolv$1 & heat x r sl[ly1 & !n simm] x f five to t5 m9utes1 accord+ to its size2 or boil x 9 ! mann] direct$ 9 ! fir/ pages ( ?is *apt]4 ,dra9 x well on ! fi%-plate z x is lift$ out1 & di% x on a napk91 ! :ite side upw>ds1 & s]ve x quickly ) an*ovy1 %rimp1 or lob/] sauce4 ,x may also be s5t to table ?ickly cov]$ ) ! ,cream ,fi% ,sauce1 ,cap] ,fi% ,sauce1 or ,lady's ,sauce1 ( ,*apt] ,,vi42 ?\gh ?is is a mode ( s]vice less to be recomm5d$1 z ! sauce cools m spe$ily :5 spread ov] ! surface ( ! fi%3 x is1 h[ev]1 ! cont95tal fa%ion1 & w !re=e f9d m fav\r ) "s p]sons4 ,v l>ge sole1 #e to #aj m9utes2 mod]ate siz$1 #d to #f m9utes4 ,,fillets ,,( ,,soles4 ,! ^w fillet1 :e!r appli$ to fi%1 p\ltry1 game1 or but*]'s meat1 means simply ! fle% ( ei!r 7or ( c]ta9 portions ( x71 rais$ cle> f ! bones 9 a h&some =m1 & divid$ or n1 z ! mann] 9 :i* x is to be s]v$ may require4 ,x is an elegant mode ( dress+ v>i\s k9ds ( fi%1 & ev5 ^? :i* are n ! mo/ highly e/eem$1 af=d an excell5t di% :5 ?us prep>$4 ,soles to be fillett$ ) advantage %\ld be l>ge2 ! fle% may !n be divid$ d[n ! middle ( ! back1 next1 sep>at$ f ! f9s1 & ) a v %>p knife rais$ cle> f ! bones4#dg ,:5 ?us prep>$1 ! fillets may be divid$1 trimm$ into a good =m1 egg$1 cov]$ ) f9e crumbs1 fri$ 9 ! usual way1 & s]v$ ) ! same sauces z ! :ole fi%2 or ea* fillet may be roll$ up1 9 its entire l5g?1 if v small1 or aft] be+ once divid$ if l>ge1 & fa/5$ ) a slight tw9e1 or a %ort ?9 skew]2 !n egg$1 crumb$1 & fri$ 9 pl5ty ( boil+ l>d2 or m]ely well fl\r$ & fri$ f eight to t5 m9utes4 ,:5 ! fi% are n v l>ge1 !y are sometimes bon$ )\t be+ p>t$ 9 ! middle1 & ea* side is roll$ f ! tail to ! head1 aft] be+ fir/ spread ) p\nd$ %rimps mix$ ) a ?ird ( _! volume ( butt]1 a few bread-crumbs1 & a high season+ ( mace & cay5ne2 or ) p\nd$ lob/] mix$ ) a l>ge portion ( ! coral1 & ! same season+1 & proportion ( butt] z ! %rimps2 !n laid into a di%1 ) ! +r$i5ts direct$ = ! soles au plat2 well cov]$ ) crumbs ( bread & cl>ifi$ butt]1 & bak$ f twelve to sixte5 m9utes1 or until ! crumbs are col\r$ to a f9e br[n 9 a mod]ate ov54 ,footnote #dg3 ,a celebrat$ ,fr5* cook gives ! foll[+ in/ructions = rais+ ^! fillets3--8!m up by runn+ y\r knife fir/ betwe5 ! bones & ! fle%1 !n betwe5 ! sk9 & ! fillet2 by lean+ pretty h>d on ! table !y w come (f v neatly40 ,! fillets may likewise be cut into small /rips or squ>es ( uni=m size1 lightly dr$g$ ) pepp] or cay5ne1 salt & fl\r1 & fri$ 9 butt] ov] a brisk fire2 !n well dra9$1 & sauc$ ) a good b*amel1 flav\r$ ) a teaspoonful ( m9c$ p>sley4 ,,soles ,,au ,,plat4 ,cl>ify f two to ?ree ounces ( fre% butt]1 & p\r x into ! di% 9 :i* ! fi% are to be s]v$2 add to x a little salt1 "s cay5ne1 a teaspoonful ( ess5ce ( an*ovies1 & f "o to two glasses ( %]ry1 or ( any o!r dry :ite w9e2 lay 9 a c\ple ( f9e soles :i* h be5 well clean$ & wip$ v dry1 /rew ov] !m a ?ick lay] ( f9e bread-crumbs1 moi/5 !m ) cl>ifi$ butt]1 set ! di% into a mod]ate ov51 & bake ! fi% = a qu>t] ( an h\r4 ,a lay] ( %rimps plac$ betwe5 ! soles is a great improvem5t2 & we w\ld also recomm5d a little lemon-juice to be mix$ ) ! sauce4 ,bak$1 #ae m9utes4 ,obs4--,! soles are1 we ?9k1 bett] )\t ! w9e 9 ?is receipt4 ,!y require b a small portion ( liquid1 :i* might be suppli$ by a little additional butt]1 a spoonful ( wat] or pale gravy1 ! lemon-juice1 & /ore-sauce4 ,m9c$ p>sley may be mix$ ) ! bread-crumbs :5 x is lik$4 ,,bak$ ,,soles4 7,a simple b excell5t ,receipt47 ,fre% l>ge soles1 dress$ 9 ! foll[+ mann]1 are rem>kably t5d] & delicate eat+2 mu* m s ?an ^? :i* are fri$4 ,aft] ! fi% has be5 sk9n$ & cleans$ 9 ! usual way1 wipe x dry1 & let x rema9 = an h\r or m1 if "t w p]mit1 closely fold$ 9 a clean clo?2 !n mix ) a slightly beat5 egg ab\t an ounce ( butt]1 j liquefi$ b n heat$ at ! m\? ( ! ov51 or be=e ! fire2 bru% ! fi% 9 e "p ) ?is mixture1 & cov] x ) v f9e dry bread-crumbs1 season$ ) a little salt1 cay5ne1 p\nd$ mace1 & nutmeg4 ,p\r a teaspoonful or two ( liquid butt] into a flat di% :i* w conta9 ! fi% well2 lay x 91 spr9kle x ) a little m butt]1 press ! bread-crumbs lightly on x ) a broad-blad$ knife1 & bake x 9 a mod]ate ov5 = ab\t tw5ty m9utes4 ,if two or m soles are requir$ = table at ! same "t1 !y %\ld be plac$ sep>ately1 q flat1 9 a l>ge di%1 or ea* fi% %\ld be laid on a di% by itself4 ,on our fir/ essay ( ?is receipt1 ! fi% dress$ by x 7x 0 bak$ = tw5ty-five m9utes 9 a v slack iron ov57 prov$ inf9itely nic] ?an "o ( ! same size :i* 0 fri$1 & s]v$ ) x4 ,! diff]5ce betwe5 !m 0 v m>k$1 especially z reg>d$ ! exce$+ t5d]ness ( ! fle% ( t :i* 0 bak$2 its appe>ance1 h[ev]1 w\ld h be5 some:at improv$ by a r quick] ov54 ,:5 ready to s]ve1 x %\ld be g5tly glid$ on to ! di% 9 :i* x is to be s5t to table4 ,ab\t ?ree ounces ( bread-crumbs1 & two & a half ( butt]1 w be suffici5t = a l>ge pair ( soles4 ,!y w be m p]fectly encru/$ ) ! bread if dipp$ into1 or spr9kl$ ) x a second "t1 aft] ! fir/ coat+ has be5 well moi/5$ ) ! butt]4 ,,soles ,,/ew$ ,,9 ,,cream4 ,prep>e "s v fre% middl+ siz$ soles ) exce$+ nicety1 put !m into boil+ wat] slightly salt$1 & simm] !m = two m9utes only2 lift !m out1 & let !m dra92 lay !m into a wide /ewpan ) z mu* sweet ri* cream z w ne>ly cov] !m2 add a good season+ ( p\nd$ mace1 cay5ne1 & salt2 /ew ! fi% s(tly f six to t5 m9utes1 or until ! fle% p>ts readily f ! bones2 di% !m1 /ir ! juice ( half a lemon to ! sauce1 p\r x ov] ! soles1 & s5d !m imm$iately to table4 ,"s lemon-r9d may be boil$ 9 ! cream1 if approv$2 & a small teaspoonful ( arr[-root1 v smoo?ly mix$ ) a little milk1 may be /irr$ to ! sauce 7%\ld x require ?ick5+7 be=e ! lemon-juice is add$4 ,turbot & brill also may be dress$ by ?is receipt1 "t proportion$ to _! size be+ ( c\rse all[$ = !m4 ,soles1 #c or #d3 boil$ 9 wat] #b m9utes4 ,cream1 #a_/b to :ole p9t2 salt1 mace1 cay5ne3 fi% /ew$1 #f to #aj m9utes4 ,juice ( half a lemon4 ,obs4--,9 ,cornwall ! fi% is laid at once into ?ick clott$ cream1 & /ew$ entirely 9 x2 b ?is me?od gives to ! sauce1 :i* ought to be extremely delicate1 a co>se fi%y flav\r :i* ! previ\s boil 9 wat] prev5ts4 ,at ,p5zance1 grey mullet1 aft] be+ scal$1 are divid$ 9 ! middle1 j cov]$ ) cold wat]1 & s(tly boil$1 ) ! addition ( bran*es ( p>sley1 pepp] & salt1 until ! fle% ( ! back p>ts easily f ! bone2 clott$ cream1 m9c$ p>sley1 & lemon-juice are !n add$ to ! sauce1 & ! mullets are di%$ ) ! heads & tails laid ev5 to ! ?ick p>ts ( ! back1 :]e ! fi% 7 cut asund]4 ,hake1 too1 is !re divid$ at e jo9t 7hav+ previ\sly be5 scal$71 dipp$ into egg1 !n ?ickly cov]$ ) f9e bread-crumbs mix$ ) pl5ty ( m9c$ p>sley1 & fri$ a f9e br[n2 or1 ! back-bone be+ previ\sly tak5 out1 ! fi% is slic$ into cutlets1 & !n fri$4 ,,to ,,fry ,,:it+s4 ,9 full season f ,mi*aelmas to beg9n+ ( ,febru>y4 ,clean1 sk91 & dry !m ?or\ghly 9 a clo?1 fa/5 _! tails to _! m\?s1 bru% slightly beat5 eggs equally ov] !m1 & cov] !m ) ! f9e/ bread-crumbs1 mix$ ) a little fl\r2 fry !m a cle> gold5 br[n 9 pl5ty ( boil+ l>d1 dra9 & dry !m well1 di% !m on a hot napk91 & s]ve !m ) good melt$ butt]1 & ! sauce cruets1 or ) well made %rimp or an*ovy sauce4 ,a small half-teaspoonful ( salt %\ld be beat5 up ) ! eggs us$ 9 prep>+ ! :it+s3 two w be suffici5t = half a doz5 fi%4 #e to #h m9utes1 accord+ to _! size4 ,,fillets ,,( ,,:it+s4 ,empty & wa% ?or\ghly1 b d n sk9 ! fi%4 ,take (f ! fle% on bo? sides close to ! bones1 pass+ ! knife f ! tail to ! head2 divide ea* side 9 two1 trim ! fillets into good %ape1 & fold !m 9 a clo?1 t ! moi/ure may be well absorb$ f !m2 dip !m into1 or draw !m ?r\gh1 "s beat5 egg1 !n dip !m into f9e crumbs mix$ ) a small portion ( fl\r1 & fry !m a f9e light br[n 9 l>d or cl>ifi$ butt]2 dra9 !m well1 press !m 9 :ite blott+-pap]1 di% !m "o ov] ! o!r 9 a circle1 & s5d ! usual sauce to table ) !m4 ,! fillets may also be broil$ aft] be+ dipp$ into eggs season$ ) salt & pepp]1 !n into crumbs ( bread1 next into cl>ifi$ butt]1 & a second "t into ! bread-crumbs 7or1 to %ort5 ! process1 a portion ( cl>ifi$ butt] may be mix$ ) ! eggs at fir/71 & s]v$ ) good melt$ butt]1 or ?ick5$ veal gravy season$ ) cay5ne1 lemon-juice1 & *opp$ p>sley4 ,five m9utes w fry ! fillets1 ev5 :5 v l>ge r m "t w be requir$ to broil !m4 ,,to ,,boil ,,:it+s4 7,fr5* ,receipt7 ,hav+ scrap$1 cleans$1 & wip$ !m1 lay !m on a fi%-plate1 & put !m into wat] at ! po9t ( boil+2 ?r[ 9 a h&ful ( salt1 two bay leaves1 & pl5ty ( p>sley well wa%$ & ti$ toge!r2 let ! fi% j simm] f five to t5 m9utes1 & wat* !m closely t !y may n be ov]done4 ,s]ve p>sley & butt] ) !m1 & use 9 mak+ x ! liquor 9 :i* ! :it+s h be5 boil$4 ,j simm]$ f #e to #aj m9utes4 ,,bak$ ,,:it+s ,,la ,,fran,,aise4 ,proce$ ) ^! exactly z ) ! soles au plat ( ?is *apt]2 or1 p\r a little cl>ifi$ butt] into a deep di%1 & /rew x r ?ickly ) f9ely-m9c$ mu%rooms mix$ ) a teaspoonful ( p>sley1 & 7:5 ! flav\r is lik$1 & consid]$ appropriate7 ) an es*alot or two1 or ! :ite "p ( a few gre5 onions1 also *opp$ v small4 ,on ^! place ! fi% aft] !y h be5 scal$1 empti$1 ?or\ghly wa%$1 & wip$ dry3 season !m well ) salt & :ite pepp]1 or cay5ne2 spr9kle m ( ! h]bs ^u !m2 p\r g5tly f "o to two glasses ( light :ite w9e into ! di%1 cov] ! :it+s ) a ?ick lay] ( f9e crumbs ( bread1 spr9kle ^! pl5tifully ) cl>ifi$ butt]1 & bake ! fi% f fifte5 to tw5ty m9utes4 ,s5d a cut lemon only to table ) !m4 ,:5 ! w9e is n lik$1 a few spoonsful ( pale veal gravy c be us$ in/ead2 or a l>g] quantity ( cl>ifi$ butt]1 ) a tablespoonful ( wat]1 a teaspoonful ( lemon-pickle & ( mu%room catsup1 & a few drops ( soy4 #ae to #bj m9utes4 ,,to ,,boil ,,mack]el4 ,9 full season 9 ,may1 ,june1 & ,july2 may be _h also 9 e>ly spr+4 ,illu/ration3 ,mack]el4 ,op5 ! fi% suffici5tly to admit ( ! insides be+ p]fectly cleans$1 b n m ?an is necess>y = ?is purpose2 empty !m ) c>e1 lay ! roes ap>t1 & wa% bo? !m & ! mack]el delicately clean4 ,x is cu/om>y n[ to lay ^!1 & ! great] numb] ( o!r fi% z well1 into cold wat] :5 !y are to be boil$2 =m]ly all 7 plung$ at once into fa/-boil+ wat]4 ,= su* z are small & delicate1 x %\ld be hot2 !y %\ld be br\ght g5tly to boil1 & simm]$ until !y are done2 ! scum %\ld be cle>$ (f z x rises1 & ! usual proportion ( salt /irr$ into ! wat] be=e ! mack]el are put 94 ,! roes are commonly replac$ 9 ! fi%2 b z !y sometimes require m boil+ ?an ! mack]el !mselves1 x is bett]1 :5 !y are v l>ge1 to lay !m ^u ! fi%-plate by _! sides4 ,f fifte5 to tw5ty m9utes w g5]ally be suffici5t to boil a full-siz$ mack]el "s w be done 9 less "t2 b !y mu/ be wat*$ & lift$ out z soon z ! tails split1 & ! eyes are />t+4 ,di% !m on a napk91 & s5d f5nel or gooseb]ry sauce to table ) !m1 & pla9 melt$ butt] also4 ,small mack]el1 #aj to #ae m9utes2 l>ge1 #ae to #bj m9utes4 ,,to ,,bake ,,mack]el4 ,aft] !y h be5 clean$ & well wa%$1 wipe !m v dry1 fill ! insides ) ! =cemeat1 ,no4 #a ( ,*apt] ,,viii41 sew !m up1 arrange !m1 ) ! roes1 closely toge!r 9 a co>se bak+-di%1 fl\r !m lightly1 /rew a little f9e salt ov]1 & /ick bits ( butt] ^u !m2 or p\r "s equally ov] !m1 aft] hav+ j dissolv$ x 9 a small saucepan4 ,half an h\r 9 a mod]ate ov5 w bake !m4 ,oy/] =cemeat is always appropriate = any k9d ( fi% :i* is 9 season :ile ! oy/]s are s2 b ! mack]el are commonly s]v$1 & are v good ) t :i* we h nam$4 ,lift !m c>efully into a hot di% aft] !y are tak5 f ! ov51 & s5d melt$ butt] & a cut lemon to table ) !m4 #a_/b h\r4 ,,bak$ ,,mack]el1 ,,or ,,:it+s4 7,c9d]ella's ,receipt--good47 ,! fi% = ?is receipt %\ld be op5$ only s mu* z w p]mit ( _! be+ empti$ & p]fectly cleans$4 ,wa% & wipe !m dry1 !n fold !m 9 a s(t clo?1 & let !m rema9 9 x a:ile4 ,replace ! roes1 & put ! fi% into a bak+-di% ( suitable size1 ) a tablespoonful ( w9e1 a few drops ( *ili v9eg>1 a little salt & cay5ne1 & ab\t half an ounce ( butt]1 well-bl5d$ ) a saltspoonful ( fl\r1 = ea* fi%4 ,!y mu/ be turn$ r\nd ) ! heads & tails t[>ds ea* o!r1 t !y may lie compactly 9 ! di%1 & ! backs %\ld be plac$ d[nw>ds1 t ! sauce may surr\nd ! ?icke/ "p ( ! fle%4 ,lay two butt]$ pap]s ov]1 & press !m d[n ^u !m2 set ! di% into a g5tle ov5 = tw5ty m9utes1 take (f ! pap]s1 & s5d ! fi% to table 9 _! sauce4 ,a few m9utes m ( "t mu/ be all[$ = mack]el :5 x is l>ge1 %\ld ! ov5 be v sl[4 ,full-siz$ :it+s are excell5t ?us dress$ if c>efully manag$1 & _m eat]s w\ld inf9itely pref] mack]el s prep>$1 to boil$ ones4 ,! writ] has port-w9e always us$ = ! sauce1 to :i* a r full season+ ( *ili v9eg>1 cay5ne1 & p\nd$ mace1 is add$2 b %]ry1 ,bucellas1 or any o!r dry w9e1 c be us$ in/ead2 & ! v>i\s condim5ts add$ to x1 c be v>i$ to ! ta/e4 ,?is receipt is a v conv5i5t "o1 z x is prep>$ ) little tr\ble1 & a /ove-ov51 if ! heat be prop]ly mod]at$1 w answ] = ! bak+4 ,x is an advantage to take (f ! heads ( ! fi% be=e !y are dress$1 & !y may !n be entirely empti$ )\t be+ op5$4 ,:5 pref]r$ s1 !y c be re-di%$ = table1 & ! sauce p\r$ ov] !m4 ,obs4--,! di% 9 :i* !y are bak$1 %\ld be butt]$ be=e !y are laid 94 ,,fri$ ,,mack]el4 7,common ,fr5* ,receipt47 ,aft] ! fi% h be5 empti$ & wa%$ extremely clean1 cut (f ! heads & tails1 split ! bodies q op51 & take out ! backbones 7we recomm5d 9 pref]5ce t ! fle% %\ld be tak5 (f ! bones z 9 ! foll[+ receipt71 wipe ! mack]el v dry1 du/ f9e salt & pepp] 7or cay5ne7 ov] !m1 fl\r !m well1 fry !m a f9e br[n 9 boil+ l>d1 dra9 !m ?or\ghly1 & s]ve !m ) ! foll[+ sauce3--,dissolve 9 a small saucepan an ounce & a half ( butt] smoo?ly mix$ ) a teaspoonful ( fl\r1 "s salt1 pepp]1 or cay5ne2 %ake ^! ov] a g5tle fire until !y are lightly col\r$1 !n add by sl[ degrees ne>ly half a p9t ( good bro? or gravy1 & ! juice ( "o l>ge lemon2 boil ! sauce = a c\ple ( m9utes1 & s]ve x v hot4 ,or1 in/ead ( ?is1 add a l>ge teaspoonful ( /rong made mu/>d1 & a dess]tspoonful ( *ili v9eg>1 to "s ?ick melt$ butt]1 & s]ve x ) ! fi%4 ,a spoonful ( ,h>vey's sauce or ( mu%room catsup c be mix$ ) ?is la/ at pleasure4 ,,fillets ,,( ,,mack]el4 7,fri$ or ,broil$47 ,take (f ! fle% q :ole on ei!r side1 f ?ree f9e mack]el1 :i* h be5 op5$ & prop]ly clean$2 let x be entirely free f bone1 dry x well 9 a clo?1 !n divide ea* "p 9 two1 & dip !m into ! beat5 yolks ( a c\ple ( eggs1 season$ ) salt & :ite pepp]1 or cay5ne2 cov] !m equally ) f9e dry crumbs ( bread1 & fry !m l soles2 or dip !m into cl>ifi$ butt]1 & !n aga9 into ! crumbs1 & broil !m ov] a v cle> fire ( a f9e br[n4 ,di% !m 9 a circle "o ov] ! o!r1 & s5d !m to table ) ! ,mitre d',htel sauce ( ,*apt] ,v41 or ) ! "o :i* foll[s x4 ,! ,fr5* p\r ! sauce into ! c5tre ( ! di%2 b = broil$ fillets ?is is n s well1 we ?9k1 z s]v+ x 9 a ture54 ,! roes ( ! fi%1 aft] be+ well wa%$ & soak$1 may be dress$ ) !m1 or !y may be made into patties4 ,m9c$ p>sley c be mix$ ) ! bread-crumbs :5 x is lik$4 ,,boil$ ,,fillets ,,( ,,mack]el4 ,aft] hav+ tak5 (f & divid$ ! fle% ( ! fi%1 z above1 place x flat 9 "o lay] 9 a wide /ewpan or saucepan1 & j cov] ! fillets ) cold wat]2 ?r[ 9 a teaspoonful ( salt1 & two or ?ree small sprigs ( p>sley2 br+ ! mack]el sl[ly to a boil1 cle> (f ! scum ) c>e1 & aft] two or ?ree m9utes ( sl[ simm]+ try ! fillets ) a =k2 if ! ?ick "p divides ) a t\*1 !y are done4 ,lift !m out cauti\sly ) a slice2 dra91 & s]ve !m v hot ) good p>sley & butt]2 or /rip (f ! sk9 quickly1 & p\r a ,mitre d',htel sauce ov] !m4 ,,mack]el ,,broil$ ,,:ole4 7,an excell5t ,receipt47 ,empty & cleanse p]fectly a f9e & v fre% mack]el1 b )\t op5+ x m ?an is ne$ful2 dry x well1 ei!r 9 a clo? or by hang+ x 9 a cool air until x is /iff2 make ) a %>p knife a deep incision ! :ole l5g? ( ! fi% on ei!r side ( ! back bone1 & ab\t half an in* f x1 & ) a fea!r put 9 a little cay5ne & f9e salt1 mix$ ) a few drops ( good salad oil or cl>ifi$ butt]4 ,lay ! mack]el ov] a mod]ate fire ^u a well-heat$ gridiron :i* has be5 rubb$ ) suet2 loos5 x g5tly %\ld x /ick1 :i* x w d unless (t5 mov$2 & :5 x is equally done on bo? sides1 turn ! back to ! fire4 ,ab\t half an h\r w broil x well4 ,if a %eet ( ?ickly-butt]$ writ+-pap] be fold$ r\nd x1 & j twi/$ at ! ends be=e x is laid on ! gridiron1 x w be f9] eat+ ?an if expos$ to ! fire2 b sometimes :5 ?is is done1 ! sk9 w adh]e to ! pap]1 & be drawn (f ) x1 :i* injures its appe>ance4 ,a cold ,mitre d',htel sauce 7see ,*apt] ,v471 may be put into ! back be=e x is s5t to table4 ,?is is "o ( ! v be/ modes ( dress+ a mack]el1 :i* 9 flav\r is q a diff]5t fi% :5 ?us prep>$ to "o :i* is simply boil$4 ,a drop ( oil is sometimes pass$ ov] ! sk9 to prev5t its /ick+ to ! iron4 ,x may be laid to ! fire aft] hav+ be5 m]ely cut z we h direct$1 :5 x is pref]r$ s4 #cj m9utes2 #be if small4 ,,mack]el ,,/ew$ ,,) ,,w9e4 7,v good47 ,"w v smoo?ly toge!r a l>ge teaspoonful ( fl\r ) two ounces ( butt]1 put !m into a /ewpan1 & /ir or %ake !m r\nd ov] ! fire until ! butt] is dissolv$2 add a qu>t] ( a teaspoonful ( mace1 twice z mu* salt1 & "s cay5ne2 p\r 9 by sl[ degrees ?ree glasses ( cl>et2 & :5 ! sauce boils1 lay 9 a c\ple ( f9e mack]el well clean$1 & wip$ q dry2 /ew !m v s(tly f fifte5 to tw5ty m9utes1 & turn !m :5 half done2 lift !m out1 & di% !m c>efully2 /ir a teaspoonful ( made mu/>d to ! sauce1 give x a boil1 & p\r x ov] ! fi%4 ,:5 m conv5i5t1 sub/itute port w9e & a little lemon-juice1 = ! cl>et4 ,mack]el1 #b2 fl\r1 #a teaspoonful2 butt]1 #b oz42 season+ ( salt1 mace1 & cay5ne2 cl>et1 #c w9eglassesful2 made mu/>d1 #a teaspoonful3 #ae to #bj m9utes4 ,,fillets ,,( ,,mack]el ,,/ew$ ,,9 ,,w9e4 7,excell5t47 ,raise ! fle% entire f ! bones on ei!r side ( ! mack]el1 & divide x once1 if ! fi% be small1 b cut ! :ole into six p>ts ( equal size %\ld !y be l>ge4 ,mix ) fl\r1 & dissolve ! butt] z 9 ! prec$+ receipt2 & :5 x has simm]$ = a m9ute1 ?r[ 9 ! spice1 a little salt1 & ! ?9ly p>$ r9d ( half a small fre% lemon1 lay 9 ! fillets ( fi%1 %ake !m ov] a g5tle fire f f\r to five m9utes1 & turn !m once 9 ! "t2 !n p\r to !m 9 small portions a c\ple ( l>ge w9eglassesful ( port w9e1 a tablespoonful ( ,h>vey's sauce1 a teaspoonful ( soy1 & "o ( lemon-juice2 /ew ! mack]el v s(tly until ! ?9n] p>ts beg9 to break1 lift !m out ) c>e1 di% & s]ve !m 9 _! sauce z hot z possible4 ,we c recomm5d ! di% to our read]s z a v excell5t "o4 ,a g>ni% ( fri$ sippets c be plac$ r\nd ! fi% at w4 ,a teaspoonful ( made mu/>d %\ld be /irr$ to ! sauce be=e x is p\r$ ov] ! fi%4 ,fillets ( mack]el1 #b2 butt]1 #b oz42 fl\r1 #a teaspoonful2 r9d ( #a_/b lemon2 salt1 cay5ne1 p\nd$ mace3 #b m9utes4 ,fi%1 #d to #e m9utes4 ,port w9e1 two l>ge glassesful2 ,h>vey's sauce1 #a tablespoonful2 soy & lemon-juice ea*1 #a teaspoonful3 #d to #f m9utes4 ,mu/>d1 #a teaspoonful4 ,obs4--,tr\t may be dress$ by ?is receipt4 ,,to ,,boil ,,haddocks4 ,9 ! be/ season 9 ,octob]1 ,novemb]1 & ,decemb]4 ,illu/ration3 ,haddock4 ,scrape ! outsides v clean1 op5 ! fi%1 empty !m1 wa% ! insides ?or\ghly1 take out ! gillet1 curl ! haddocks r\nd1 fa/5 ! tails to ! m\?s1 arrange !m on a fi%-plate1 & lay !m into hot wat] salt$ z = mack]el4 ,take (f all ! scum1 & simm] !m f sev5 to t5 m9utes or long]1 accord+ to _! size1 :i*1 z we h said 9 ! directions = 8! be/ mode ( cook+ v>i\s k9d ( fi%10 at ! comm5cem5t ( ?is *apt]1 v>ies greatly1 z !y are sometimes v l>ge2 !y mu/ !n be br\ght m sl[ly to boil1 & m "t mu/ be all[$ = !m4 ,s5d !m v hot to table1 ) a ture5 ( melt$ butt]1 & "o ( an*ovy sauce4 #g to #aj m9utes4 ,obs4--,9 ,scotl& haddocks are sk9n$ be=e !y are boil$1 & ! heads are tak5 (f2 b we see no advantage 9 ?is mode ( dress+ !m4 ,:it+s1 fre% h]r+s1 & codl+s1 may all be dress$ by ?is receipt1 ! "t only be+ v>i$ accord+ to ! size ( ! fi%4 ,,bak$ ,,haddocks ,aft] !y h be5 clean$1 dry !m ?or\ghly1 !n bake !m1 z direct$ 9 ! common receipt = pike1 or fill !m ) oy/] =cemeat1 or ) ,no4 #a ( ,*apt] ,,viii41 if m conv5i5t1 & proce$ z = bak$ mack]el4 #bj to #cj m9utes2 long] if v l>ge4 ,,to ,,fry ,,haddocks ,foll[ ! directions giv5 = fillets ( :it+s2 or1 %\ld a m simple me?od be pref]r$1 clean & dry ! fi% well1 cut (f ! heads & tails1 take out ! backbones1 cut ea* fi% 9 ?ree1 egg & crumb !m1 fry !m 9 boil+ l>d a f9e gold5 br[n1 & s]ve !m1 well dra9$ & dri$1 ) ! same sauces z boil$ haddocks4 ,,to ,,dress ,,f9nan ,,haddocks4 ,^! are slightly salt$ & dri$4 ,!y are excell5t eat+1 if g5tly heat$ ?r\gh ^u ! gridiron )\t be+ h>d5$2 & are s]v$ usually at ! breakfa/ or supp] table2 a fea!r dipp$ 9 oil may be pass$ ov] !m be=e !y are laid to ! fire4 ,,to ,,boil ,,gurn>ds4 7,) directions = dress+ !m 9 o!r ways47 ,illu/ration3 ,gurn>d4 ,x is m usual to fill gurn>ds ) =cemeat1 & to bake !m1 or to h ! fle% rais$ f ! bones & dress$ 9 fillets1 ?an to s]ve !m simply boil$2 !y may1 h[ev]1 be cook$ 9 any ( ! modes direct$ = mack]el1#dh r m "t be+ all[$ = !m1 z !y are mu* firm]-fle%$1 ?ick] 9 ! bodies1 & g5]ally ( l>g] size altoge!r4 ,cut (f all ! f9s1 take out ! gills1 & empty & cleanse !m l o!r fi%1 wa%+ ! insides well2 put !m into hot wat] ready salt$ & skimm$1 & boil !m g5tly f tw5ty m9utes to half an h\r2 s]ve !m ) an*ovy sauce1 or ) p>sley & butt] r5d]$ acid ) *ili v9eg>1 lemon-juice1 or cap]-pickle4 ,footnote #dh3 ,:it+s or haddocks4 ,,fre% ,,h]r+s4 7,f>leigh ,receipt47 ,9 season f ,may to ,octob]4 ,scale & clean ! fi% ) ! utmo/ nicety1 split !m q op51 & wa% ! insides ) p>ticul> c>e2 dry !m well 9 a clo?1 take (f ! heads & tails1 & remove ! backbones2 rub ! insides ) pepp]1 salt1 & a little p\nd$ mace2 /ick small bits ( butt] on !m1 & skew] two ( ! fi% toge!r z flat z possible1 ) ! sk9 ( bo? outside2 fl\r1 & broil or fry !m ( a f9e br[n1 & s]ve !m ) melt$ butt] mix$ ) a teaspoonful or m ( mu/>d1 "s salt1 & a little v9eg> or lemon-juice4 ,to broil f #bj to #be m9utes2 to fry ab\t #aj m9utes4 ,,to ,,dress ,,! ,,sea ,,bream4 ,illu/ration3 ,sea ,bream4 ,! sea-bream1 :i* is common 9 _m ( our m>kets1 is n consid]$ a fi% ( fir/-rate quality2 b if well broil$ or bak$1 x w af=d a good1 & g5]ally a *eap1 di% ( excell5t appe>ance1 ! bream be+ ( h&some size & =m4 ,op5 & cleanse x p]fectly1 b d n remove ! scales2 fold x 9 a dry clo? to absorb ! moi/ure :i* hangs ab\t x2 lay x ov] a g5tle fire1 & broil x sl[ly1 t ! heat may gradually p5etrate ! fle%1 :i* is ?ick4 ,%\ld any cracks appe> on ! surface1 dr$ge a little fl\r ^u !m4 ,if ( ord9>y weight1 ! bream w require q half an h\r's broil+2 x %\ld be turn$1 ( c\rse1 :5 p>tially done4 ,s5d pla9 melt$ butt] & an*ovy sauce to table ) x4 ,9 c>v+ x1 remove ! sk9 & scales1 & s]ve only ! fle% :i* lies b5ea? !m1 & :i* w be v :ite & succul5t4 ,a m usual & less tr\blesome mode ( dress+ ! bream is to season ! inside slightly ) salt & pepp] or cay5ne1 to du/ a little m salt on ! outside1 spread a few bits ( butt] ^u x1 & s5d x to a g5tle ov54 ,x is sometimes fill$ ) common veal-/uff+1 & !n requires to be r long] bak$2 & x is (t5 m]ely wrapp$ 9 a butt]$ pap]1 & plac$ 9 a mod]ate ov5 = tw5ty-five or ?irty m9utes4 ,,to ,,boil ,,plaice ,,or ,,fl\nd]s4 ,plaice 9 season f ,may to ,janu>y2 fl\nd]s 9 ,septemb]1 ,octob]1 & ,novemb]4 ,illu/ration3 ,plaice4 ,aft] hav+ empti$ & well clean$ ! fi%1 make an incision 9 ! back z direct$ = turbot2 lay !m into cold spr+ wat]2 add salt & saltpetre 9 ! same proportion z = cod fi%1 & let !m j simm] = f\r or five m9utes aft] ! wat] fir/ beg9s to boil1 or long] %\ld _! size require x1 b gu>d aga9/ _! be+ brok54 ,s]ve !m ) pla9 melt$ butt]4 #d to #e m9utes2 long] if ne$ful4 ,,to ,,fry ,,plaice ,,or ,,fl\nd]s4 ,spr9kle !m ) salt1 & let !m lie = two or ?ree h\rs be=e !y are dress$4 ,wa% & clean !m ?or\ghly1 wipe !m v dry1 fl\r !m well1 & wipe !m aga9 ) a clean clo?2 dip !m into egg1 & f9e bread-crumbs1 & fry !m 9 pl5ty ( l>d4 ,if ! fi% be l>ge1 raise ! fle% 9 h&some fillets f ! bones1 & f9i% !m z direct$ = fillets ( soles4 ,obs4--,plaice is said to be r5d]$ less wat]y by beat+ x g5tly ) a pa/e-roll] be=e x is cook$4 ,x is v sweet & pleasant 9 flav\r :ile x is 9 ! be/ season1 :i* is f ! end ( ,may to ab\t ,septemb]4 ,,to ,,roa/1 ,,bake1 ,,or ,,broil ,,r$ ,,mullet4 ,9 be/ season ?r\gh ! summ]3 may be _h all ! ye>4 ,illu/ration3 ,r$ ,mullet4 ,fir/ wa% & !n dry ! fi% ?or\ghly 9 a clo?1 b nei!r scale nor op5 x1 b take out ! gills g5tly & c>efully ) ! small inte/9e :i* w adh]e to !m2 wrap x closely 9 a %eet ( ?ickly butt]$ pap]1 tie ?is securely at ! ends1 & ov] ! mullet ) pack?read1 & roa/ x 9 a ,dut* ov51 or broil x ov] a cle> & g5tle fire1 or bake x 9 a mod]ate ov53 f tw5ty to tw5ty-five m9utes w be suffici5t g5]ally to dress x 9 ei!r way4 ,= sauce1 put into a little good melt$ butt] ! liquor :i* has fl[$ f ! fi%1 a small dess]tspoonful ( ess5ce ( an*ovies1 "s cay5ne1 a glass ( port w9e1 or cl>et1 & a little lemon-juice4 ,remove ! pack?read1 & s5d ! mullet to table 9 ! pap] case4 ,?is is ! usual mode ( s]v+ x1 b x is di%$ )\t ! pap] = d9n]s ( ta/e4 ,! pla9 r$ mullet1 %[n at ! comm5cem5t ( ?is receipt1 is sc>cely ev] f\nd ^u our coa/4 ,t :i* ab\nds "h dur+ ! summ] mon?s is ! /rip$ r$ mullet1 or surmullet1 :i*1 f its excell5ce1 is always 9 reque/1 & is !re=e seldom *eap4 ,x r>ely exce$s twelve1 or at ! utmo/ f\rte51 in*es 9 l5g?4 #bj to #cj m9utes4 ,,to ,,boil ,,grey ,,mullet4 ,illu/ration3 ,grey ,mullet4 ,?is fi% v>ies s mu* 9 size & quality1 t x is difficult to give exact directions = ! "t ( cook+ x4 ,:5 q "y & small1 x may be boil$ by ! receipt = :it+s1 haddocks1 & o!r fi% ( ab\t _! size2 b at its f9e/ gr[? x mu/ be laid into cold wat]1 & manag$ l l>g] fi%4 ,we h ourselves p>tak5 ( "o :i* 0 caught ^u our ea/]n coa/1 t weigh$ t5 p\nds1 ( :i* ! fle% 0 q equal to t ( salmon1 b its weight 01 we believe1 an unusual "o4 ,an*ovy1 or cap] fi% sauce1 ) melt$ butt]1 may be s5t to table ) grey mullet4 ,,! ,,g>-,,fi%4 ,illu/ration3 ,g>-,fi%4 ,?is is a fi% ( v s+ul> appe>ance1 elongat$ 9 =m1 & ) a m\? :i* resembles ! bill ( ! snipe1 f :i* circum/ance x is (t5 call$ ! snipe-fi%4 ,its bones are all ( a bright gre5 col\r4 ,x is n to be recomm5d$ = ! table1 z ! sk9 conta9s an oil ( exce$+ly /rong rank flav\r2 :5 entirely dive/$ ( ?is1 ! fle% is tol]ably sweet & palatable4 ,p]sons :o may be dispos$ f curiosity to ta/e x w f9d ei!r broil+ or bak+ 9 a g5tle ov5 ! be/ mode ( cook+ x4 ,x %\ld be curl$ r\nd1 & ! tail fa/5$ into ! bill4 ,z x is n ( l>ge size1 f fifte5 to tw5ty m9utes w dress x suffici5tly4 ,an*ovy sauce1 p>sley & butt]1 or pla9 melt$ butt]1 may be eat5 ) x4 ,,s&-,,launce1 ,,or1 ,,s&-,,eel4 ,illu/ration3 ,s&-,eel4 ,! s&-launce1 :i* is abundant on _m p>ts ( our coa/1 & ! "n ( :i* is d]iv$ f its habit ( burr[+ 9 ! s&s :5 ! tide retires1 may be di/+ui%$ f ! l>g] species1 ! true s&-eel1 by its light] col\r & m transp>5t appe>ance1 z well z by its inf]ior size4 ,! common mode ( dress+ ! fi%1 :i* is consid]$ by _m a great delicacy1 is to dive/ !m ( _! heads1 & to remove ! insides ) ! gills1 to dry !m well 9 a clo? ) fl\r1 & to fry !m until crisp4 ,!y are sometimes also dipp$ 9 batt] l smelts4 ,we h n ourselves _h an opportunity ( te/+ !m1 b we h receiv$ ! p>ticul>s :i* we h giv5 "h f v>i\s fri5ds :o h resid$ :]e !y 7 pl5tiful4 ,! s&-eels are n s good z ! small] k9d ( ^! fi% call$ launces4 ,,to ,,fry ,,smelts4 ,9 season f beg9n+ ( ,novemb] to ,may4 ,smelts :5 q fre% h a p]fume resembl+ t ( a cucumb]1 & a peculi>ly delicate & agreeable flav\r :5 dress$4 ,draw !m at ! gills1 z !y mu/ n be op5$2 wa% & dry !m ?or\ghly 9 a clo?2 dip !m into beat5 egg-yolk1 & !n into ! f9e/ bread-crumbs1 mix$ ) a v small quantity ( fl\r2 fry !m ( a cle> gold5 br[n1 & s]ve !m crisp & dry1 ) good melt$ butt] 9 a ture54 ,!y are sometimes dipp$ into batt] & !n fri$2 :5 ?is is done1 we w\ld recomm5d = !m ! ,fr5* batt] ( ,*apt] ,v4 #c to #d m9utes4 ,,bak$ ,,smelts4 ,prep>e !m z = fry+2 p\r "s cl>ifi$ butt] into ! di% 9 :i* !y are to be s5t to table1 arrange !m neatly 9 x1 ) ! tails meet+ 9 ! c5tre1 /rew ov] !m z mu* salt1 mace1 & cay5ne1 mix$1 z w season !m agreeably1 cov] !m smoo?ly ) a r ?ick lay] ( v f9e bread-crumbs1 moi/5 !m equally ) cl>ifi$ butt] p\r$ ?r\gh a small /ra9]1 & bake ! fi% 9 a mod]ately quick ov51 until ! crumbs are ( a f9e light br[n4 ,a glass ( %]ry1 half a teaspoonful ( ess5ce ( an*ovies1 & a dess]tspoonful ( lemon-juice1 are sometimes p\r$ into ! di% be=e ! smelts are laid 94 ,ab\t #aj m9utes4 ,,to ,,dress ,,:ite ,,bait4 7,gre5wi* ,receipt47 ,9 season 9 ,july1 ,augu/1 & ,septemb]4 ,?is delicate little fi% requires great c>e to dress x well4 ,d n t\* x ) ! h&s1 b ?r[ x f y\r di% or basket into a clo?1 ) ?ree or f\r h&sful ( fl\r1 & %ake x well2 !n put x into a bait sieve1 to sep>ate x f ! sup]flu\s fl\r4 ,h ready a v deep fry+-pan1 ne>ly full ( boil+ fat1 ?r[ 9 ! fi%1 :i* w be done 9 an in/ant3 !y mu/ n be all[$ to take any col\r1 = if br[n$1 !y are spoil$4 ,lift !m out1 & di% !m ^u a silv] or e>!nw>e dra9]1 )\t a napk91 pil+ !m v high 9 ! c5tre4 ,s5d !m to table ) a cut lemon1 & slices ( br[n bread & butt]4 ,,wat] ,,s\*y4 7,gre5wi* ,receipt47 ,?is is a v simple & inexp5sive di%1 mu* s]v$ at ! regul> fi%-d9n]s = :i* ,gre5wi* is celebrat$1 z well z at private tables4 ,x is excell5t if well prep>$2 & z x may be made ) fi% ( v>i\s k9ds :5 !y are too small to pres5t a good appe>ance or to be palatable dress$ 9 any o!r way1 x is also v economical4 ,fl\nd]s1 p]*1 t5*1 & eels1 are said to answ] be/ = wat] s\*y2 b v delicate soles1 & sev]al o!r v>ieties ( small :ite fi% are (t5 us$ = x ) good effect3 x is (t5 made also ) slices ( salmon1 or ( salmon-peel1 fre$ f ! sk94 ,?r[ into r m ?an suffici5t wat] to j cov] ! quantity ( fi% requir$ = table1 f half to ?ree qu>t]s ( an ounce ( salt to ! qu>t1 a doz5 corns ( :ite pepp]1 a small bun* ( gre5 p>sley1 & two or ?ree t5d] p>sley roots1 fir/ cut into in* l5g?s1 & !n split to ! size ( /raws4 ,simm] ! mixture until ^! la/ are t5d]1 :i* w be 9 f half to a :ole h\r2 !n lay 9 ! fi% delicately clean$1 cle>$ f e morsel ( br[n sk91 & divid$ into equal portions ( ab\t two in*es 9 wid?4 ,take (f all ! scum z x rises1 & /ew ! fi% s(tly f eight to twelve m9utes1 wat*+ x t x may n break f be+ ov]done4 ,two m9utes be=e x is di%$1 /rew 9 a l>ge tablespoonful or m ( m9c$ p>sley1 or "s small bran*es ( ! h]b boil$ v gre5 9 a sep>ate saucepan 7we pref] ! latt] mode72 lift out ! fi% c>efully ) a slice1 & ! p>sley roots ) x2 p\r ov] x ! liquor 9 :i* x has be5 boil$1 b leave out ! pepp]corns4 ,= a sup]ior wat] s\*y1 take all ! bones out ( ! fi%1 & /ew d[n ! inf]ior portions ( x to a /rong bro?3 ab\t an h\r w be suffici5t = ?is4 ,salt1 p>sley1 & a little cay5ne may be add$ to x4 ,/ra9 x (f cle> ?r\gh a sieve1 & use x in/ead ( wat] = ! s\*y4 ,! juice ( half a good lemon may be ?r[n into ! /ew be=e x is s]v$4 ,a deep di% w ( c\rse be requir$ = x4 ,! p>sley-roots c be boil$ ap>t :5 m conv5i5t1 b !y give an agreeable flav\r :5 add$ to ! liquor at fir/4 ,slices ( br[n or :ite bread & butt] mu/ be s5t to table always ) wat] s\*y3 ! fir/ is usually pref]r$1 b to suit all ta/es "s ( ea* may be s]v$ ) x4 ,,%ad1 ,,t\ra9e ,,fa%ion4 7,alose la mode de ,t\ra9e47 ,9 season 9 ,april1 ,may1 & e>ly "p ( ,june4 ,empty & wa% ! fi% ) c>e1 b d n op5 x m ?an is ne$ful2 fill x ei!r ) ! =cemeat ,no4 #a1 or ,no4 #b ( ,*apt] ,,viii41 & its own roe2 !n sew x up1 or fa/5 x securely ) v f9e skew]s1 wrap x 9 a ?ickly butt]$ pap]1 & broil x g5tly = an h\r ov] a *>coal fire4 ,s]ve x ) cap] sauce1 or ) *ili v9eg> & melt$ butt]4 ,we are indebt$ = ?is receipt to a fri5d :o has be5 long resid5t 9 ,t\ra9e1 at ^: table ! fi% is con/antly s]v$ ?us dress$1 & is consid]$ excell5t4 ,x is likewise (t5 g5tly /ew$ 9 ! light :ite w9e ( ! c\ntry1 & s]v$ cov]$ ) a ri* b*amel4 ,_m fi% m common ) u ?an ! %ad might be advantage\sly prep>$ 9 ! same mann]4 ,! *>coal fire is n indisp5sable3 any "o t is entirely free f smoke w answ]4 ,we w\ld sugge/ z an improvem5t1 t oy/]-=cemeat %\ld be sub/itut$ = t :i* we h indicat$1 until ! oy/] season ends4 ,broil$ g5tly1 #a h\r1 m or less1 accord+ to ! size4 ,,/ew$ ,,tr\t4 7,good common ,receipt47 ,9 season f ,may to ,augu/4 ,illu/ration3 ,tr\t4 ,melt ?ree ounces ( butt] 9 a broad /ewpan1 or well t9n$ iron saucepan1 /ir to x a tablespoonful ( fl\r1 "s mace1 cay5ne1 & nutmeg2 lay 9 ! fi% aft] x has be5 empti$1 wa%$ v clean1 & wip$ p]fectly dry2 %ake x 9 ! pan1 t x may n /ick1 & :5 lightly br[n$ on bo? sides1 p\r 9 ?ree qu>t]s ( a p9t ( good veal /ock1 add a small faggot ( p>sley1 "o bay leaf1 a roll ( lemon-peel1 & a little salt3 /ew ! fi% v g5tly f half to ?ree qu>t]s ( an h\r1 or m1 %\ld x be unusually f9e4 ,di% ! tr\t1 skim ! fat f ! gravy1 & pass x ?r\gh a hot /ra9] ov] ! fi%1 :i* %\ld be s]v$ imm$iately4 ,a little acid c be add$ to ! sauce at pleasure1 & a glass ( w9e :5 x is consid]$ an improvem5t4 ,?is receipt is = "o l>ge or = two middl+-siz$ fi%4 ,we c recomm5d x z a good "o f our own exp]i5ce4 ,butt]1 #c oz42 fl\r1 #a tablespoonful2 season+ ( mace1 cay5ne1 & nutmeg2 tr\t1 #a l>ge1 or #b mod]ate-siz$2 veal /ock1 #c_/d p9t2 p>sley1 small faggot2 #a bay-leaf2 roll ( lemon-r9d2 little salt3 #a_/b to #c_/d h\r4 ,obs4--,tr\t may be /ew$ 9 equal p>ts ( /rong veal gravy1 & ( r$ or :ite w9e1 )\t hav+ be5 previ\sly br[n$2 ! sauce %\ld !n be ?ick5$1 & agreeably flav\r$ ) lemon-juice1 & ! usual /ore-sauces1 be=e x is p\r$ ov] ! fi%4 ,!y are also good :5 wrapp$ 9 butt]$ pap]1 & bak$ or broil$3 if v small1 ! bett] mode ( cook+ !m is to fry !m :ole4 ,!y %\ld nev] be pla9 boil$1 z1 ?\gh naturally a delici\s fi%1 !y are !n v insipid4 ,,to ,,boil ,,pike4 ,9 be/ season f ,septemb] to ,febru>y4 ,illu/ration3 ,pike4 ,take out ! gills1 empty & clean ! fi% v ?or\ghly1 & soak x = half an h\r ) a cup ( v9eg> ?r[n into z mu* wat] z w cov] x well1 %\ld !re be any dang] ( its hav+ a muddy ta/e4#di ,wipe ! inside dry1 & fill x ) oy/]-=cemeat1 or ) common veal =cemeat made ei!r ) butt] or ) suet 7= :i* see ,*apt] ,,viii472 curl ! fi% r\nd1 & fa/5 x ) ! tail 9 ! m\?1 lay x on a fi%-plate1 cov] x well ) cold wat]1 ?r[ 9 "s salt z soon z x boils1 skim x well1 & boil ! fi% g5tly f half to a :ole h\r accord+ to its size4 ,"s p]sons pref] ! scales tak5 (f ! pike :5 x is prep>$ = ?is mode ( dress+2 & _m cooks /ill put ! fi% into boil+ wat] well salt$ & skimm$4 ,s]ve x ) pla9 melt$ butt]1 or an*ovy sauce4 ,footnote #di3 ,soak+ fi% is always bett] avoid$ :5 x c be s2 well wa%+ ! inside ) /rong v9eg> w\ld p]haps remove ! objectionable flav\r )\t x4 ,mod]ate siz$1 #a_/b h\r2 l>ge1 #a h\r4 ,obs4--,we mu/ repeat t x is impossible to give = fi% :i* v>ies s mu* 9 quality z well z 9 size1 directions = ! exact "t :i* is requir$ to cook x2 a few m9utes1 m or less1 mu/ (t5 be all[$2 & x %\ld always be wat*$ att5tively1 & lift$ f ! wat] z soon z x is done4 ,,to ,,bake ,,pike4 7,common ,receipt47 ,p\r w>m wat] ov] ! outside ( ! fi%1 & wipe x v clean ) a co>se clo? drawn f ! head d[nw>ds1 t ! scales may n be di/urb$2 !n wa% x well 9 cold wat]1 empty1 & cleanse ! inside ) ! greate/ nicety1 fill x ei!r ) ! common =cemeat ,no4 #a1 or ) ,no4 #d ( ,*apt] ,,viii41 sew x up1 fa/5 ! tail to ! m\?1 give x a slight dr$g+ ( fl\r1 /ick small bits ( butt] ?ickly ov] x1 & bake x f half to ?ree qu>t]s ( an h\r1 %\ld x be ( mod]ate size1 & upw>ds ( an h\r1 if x be l>ge4 ,%\ld !re n be suffici5t sauce ) x 9 ! di%1 melt$ butt] & a lemon1 or an*ovy sauce may be s5t to table ) x4 ,:5 m conv5i5t ! =cemeat may be omitt$1 & a little f9e salt & cay5ne1 ) "s bits ( butt]1 put into ! inside ( ! fi%1 :i* w !n require r less bak+4 ,a butt]$ pap] %\ld always be laid ov] x 9 ! ov51 %\ld ! outside appe> likely to become too highly col\r$ or too dry be=e ! fi% is done2 & x is bett] to wrap q small pike 9 butt]$ pap] at once be=e !y are s5t to ! ov54 ,mod]ate-siz$ pike1 #cj to #de m9utes2 l>ge pike1 #a to #a-a_/d h\r4 ,,to ,,bake ,,pike4 7,sup]ior ,receipt47 ,scale & wa% ! fi%1 take out ! gills1 !n op5 x j suffici5tly to all[ ! inside to be empti$ & p]fectly cleans$1 b n m ?an is necess>y = t purpose4 ,wipe x z dry z possible 9 e "p1 !n hang x = an h\r or two on a hook 9 a cool l>d]1 or wrap x 9 a s(t clo?4 ,fill ! body ) ! =cemeat ,no4 #a or #c1 or ) ! oy/] =cemeat ( ,*apt] ,,viii42 sew x up v securely1 curl x r\nd1 & fa/5 ! tail into ! m\? ) a ?9 skew]1 !n dip x into ! beat5 yolks ( two or m eggs1 season$ ) ne>ly half a teaspoonful ( salt & a little pepp] or cay5ne2 cov] x equally ) ! f9e/ bread-crumbs1 dip x a second "t into ! egg & crumbs1 !n p\r "s cl>ifi$ butt] g5tly ov] x1 ?r\gh a small /ra9]1 & s5d x to a well heat$ ov5 = an h\r & a qu>t] or m1 %\ld x be v l>ge1 b = less "t if x be only ( mod]ate size4 ,z x is naturally a v dry fi%1 x %\ld n be left 9 ! ov5 aft] x is ?or\ghly done1 b x %\ld nev] be s5t to table until x is s4 ,! crumbs ( bread are sometimes mix$ ) a suffici5t quantity ( m9c$ p>sley to give ! surface ( ! fi% a gre5 hue4 ,s5d pla9 melt$ butt]1 & br[n cap]1 or ,dut* sauce to table ) x4 ,,to ,,/ew ,,c>p4 7,a common ,c\ntry ,receipt47 ,illu/ration3 ,c>p4 ,scale & clean ! fi% ) exce$+ c>e1 lay x into a /ewpan1 & cov] x ) good cold beef or veal bro?2 add "o small onion /uck ) a few cloves1 a faggot ( sav\ry h]bs1 ?ree or f\r slices ( c>rot1 & a little salt1 & /ew ! c>p z g5tly z possible = ne>ly an h\r4 ,h ready "s good br[n gravy1 mix$ ) a c\ple ( glassesful ( port w9e2 add a squeeze ( lemon-juice1 di% ! c>p v c>efully1 p\r ! sauce ov]1 & s]ve x imm$iately4 ,we w\ld recomm5d ! ,g5evese ,sauce1 ( ,*apt] ,v41 z sup]ior to any o!r = ?is di%4 ,?is receipt is = a fi% :i* av]ages f five to six p\nds 9 weight1 b ! c>p sometimes atta9s to a v l>ge size2 & suffici5t "t to cook x p]fectly %\ld always be all[$ = x4 ,,to ,,boil ,,p]*4#ej ,footnote #ej3 ,! figure ( ?is fi% is v disproportion$ 9 size to t ( ! c>p & o!r k9ds ins]t$ "h1 z x is q small at its fulle/ gr[? comp>$ ) ! c>p1 :i* sometimes atta9s to a great weight4 ,illu/ration3 ,p]*4 ,fir/ wipe or wa% (f ! slime1 !n scrape (f ! scales1 :i* adh]e r t5aci\sly to ?is fi%2 empty & clean ! insides p]fectly1 take out ! gills1 cut (f ! f9s1 & lay ! p]* into equal p>ts ( cold & ( boil+ wat]1 salt$ z = mack]el3 f eight to t5 m9utes w boil !m unless !y are v l>ge4 ,di% !m on a napk91 g>ni% !m ) curl$ p>sley1 & s]ve melt$ butt] ) !m1 or ,matre d',htel ,sauce ,maigre4 ,v good ,fr5* cooks put !m at once into boil+ wat] & keep !m ov] a brisk fire = ab\t fifte5 m9utes4 ,!y dress !m also )\t tak+ (f ! scales or f9s until !y are ready to s]ve1 :5 !y /rip ! :ole ( ! sk9 (f c>efully1 & /ick ! r$ f9s into ! middle ( ! backs2 ! fi% are !n cov]$ ) ! ,/ew>d's sauce1 ?ick5$ ) eggs4 ,9 w>m wat]1 #h to #aj m9utes2 9 boil+1 #ab to #ae m9utes4 ,,to ,,fry ,,p]* ,,or ,,t5*4 ,scale1 & clean !m p]fectly2 dry !m well1 fl\r & fry !m 9 boil+ l>d4 ,s]ve pl5ty ( crisp$ or fri$ p>sley r\nd !m4 ,,to ,,fry ,,eels4 ,9 season all ! ye>1 b n s well-condition$ 9 ,april & ,may z 9 o!r mon?s4 ,fir/ kill1 !n sk91 empty1 & wa% !m z clean z possible2 cut !m into f\r-in* l5g?s1 & dry !m well 9 a s(t clo?4 ,season !m ) f9e salt1 & :ite pepp]1 or cay5ne1 fl\r !m ?ickly1 & fry !m a f9e br[n 9 boil+ l>d2 dra9 & dry !m z direct$ = soles1 & s5d !m to table ) pla9 melt$ butt] or an*ovy sauce4 ,eels are sometimes dipp$ into batt] & !n fri$2 or into egg & f9e bread-crumbs 7mix$ ) m9c$ p>sley or n1 at pleasure71 & s]v$ ) pl5ty ( crisp$ p>sley r\nd1 & on !m4 ,x is an improvem5t = ^! modes ( dress+ ! fi% to op5 !m entirely2 & remove ! bones3 ! small] p>ts %\ld be ?r[n into ! pan a m9ute or two lat] ?an ! ?ick] portions ( ! bodies or !y w n be equally done4 ,,boil$ ,,eels4 7,g]man ,receipt47 ,p>e a f9e lemon1 & /rip f x entirely ! :ite inn] r9d2 slice x1 & remove ! pips ) c>e2 put x ) a blade ( mace1 a small half-teaspoonful ( :ite pepp]corns1 ne>ly twice z mu* ( salt1 & a mod]ate-siz$ bun* ( p>sley1 into ?ree p9ts ( cold wat]1 br+ !m g5tly to boil1 & simm] !m = tw5ty m9utes2 let !m become q cold2 !n put 9 ?ree p\nds ( eels sk9n$2 & clean$ ) great nicety1 & cut into l5g?s ( ?ree or f\r in*es2 simm] !m v s(tly f t5 to fifte5 m9utes1 lift !m ) a slice into a v hot di%1 & s]ve !m ) a good ,dut* sauce1 or ) p>sley & butt] acidulat$ ) lemon-juice1 or ) *ili v9eg>4 ,= boil$ eels ) sage 7,g]man ,receipt71 see ,*apt] ( ,=eign ,cook]y4 ,,eels4 7,corni% ,receipt47 ,sk91 empty1 & wa% z clean z possible1 two or ?ree f9e eels1 cut !m into %ort l5g?s1 & j cov] !m ) cold wat]2 add suffici5t salt & cay5ne to season !m1 & /ew !m v s(tly inde$ f fifte5 to tw5ty m9utes1 or long] %\ld !y require x4 ,:5 !y are ne>ly done1 /rew ov] !m a teaspoonful ( m9c$ p>sley1 ?ick5 ! sauce ) a teaspoonful ( fl\r mix$ ) a slice ( butt]1 & add a qu>t] ( a p9t or m ( clott$ cream4 ,give ! :ole a boil1 lift ! fi% into a hot di%1 & /ir briskly ! juice ( half a lemon into ! sauce2 p\r x ^u ! eels1 & s]ve !m imm$iately3 ,v sweet ?ick cream is1 we ?9k1 pref]able to clott$ cream = ?is di%4 ,! sauce %\ld be ( a good consi/5ce1 & a dess]tspoonful ( fl\r w be ne$$ = a l>ge di% ( ! /ew1 & f "o & a half to two ounces ( butt]4 ,! size ( ! fi% mu/ det]m9e ! precise quantity ( liquid & ( season+ :i* !y w require4 ,,r$ ,,h]r+s1 ,,la ,,dauph94 ,take (f ! heads1 op5 ! backs ( ! fi%1 & remove ! backbones3 soak ! h]r+s1 %\ld !y be v dry1 = two or ?ree h\rs 9 w>m milk & wat]1 dra9 & wipe !m4 ,dissolve a slice ( fre% butt]1 & mix x ) ! beat5 yolks ( a c\ple ( eggs & "s sav\ry h]bs m9c$ small3 dip ! fi% into ^!1 & spread !m ?ickly ) f9e bread-crumbs2 broil !m ( a light br[n1 ov] a mod]ate fire1 & s]ve !m on hot butt]$ toa/s1 spr9kl$ ) a little cay5ne4 ,,r$ ,,h]r+s1 ,,common ,,engli% ,,mode4 ,?is fi% is r5d]$ inf9itely m delicate by p\r+ boil+ wat] on x be=e x is dress$1 & leav+ x to soak = half an h\r1 or m1 %\ld x be highly dri$4 ,! fre% ,y>m\? bloat]s d n require ?is4 ,cut (f ! heads & tails1 op5 ! h]r+s at ! back1 & w>m !m ?r\gh be=e ! fire1 or ^u ! gridiron4 ,!y may be rubb$ ) a bit ( cold butt]1 & season$ ) a slight spr9kl+ ( pepp] or cay5ne1 :5 ^! are lik$1 or s]v$ q pla94 ,,an*ovies ,,fri$ ,,9 ,,batt]4 ,scrape v clean a doz5 or m ( f9e an*ovies1 & soak !m 9 pl5ty ( spr+ wat] f two to six h\rs3 !n wipe !m dry1 op5 !m1 & take out ! backbones1 )\t divid+ ! fi%4 ,season ! insides highly ) cay5ne1 close ! an*ovies1 dip !m into ! ,fr5* batt] ( ,*apt] ,v41 or into a light ,engli% batt]1 & fry !m a pale amb]-col\r3 9 f f\r to five m9utes !y w be q suffici5tly done4 ---------------------------------------- -------------------------------- ,,*apt] ,,iii4 ,di%es ( ,%ell-,fi% ,illu/ration ,,oy/]s4 ,9 season f ,septemb] to ,april4 ,,! old-fa%ion$ plan ( fe$+ oy/]s ) a spr9kl+ ( oatmeal or fl\r1 9 addition to ! salt & wat] to :i* !y 7 committ$1 has long be5 reject$ by all g5u9e amateurs ( ^! nutriti\s & excell5t fi%1 :o consid] ! plumpness :i* ! oy/]s are suppos$ to ga9 f ! process1 b poor comp5sation = ! flav\r :i* !y are sure to lose4 ,to cleanse !m :5 !y fir/ come up f ! b$s1 & to keep !m 9 good condition = f\r or five days1 !y only require to be cov]$ ) cold wat]1 ) five ounces ( salt to ! gallon dissolv$ 9 x be=e x is p\r$ on !m2 ?is %\ld be *ang$ ) regul>ity e tw5ty-f\r h\rs4 ,by foll[+ ?is plan ) exactness !y may be kept alive f a week to t5 days1 b w rema9 9 p]fect condition sc>cely m ?an half t "t4 ,oy/]s %\ld be eat5 always ! in/ant !y are op5$4 ,abroad !y are s]v$ be=e ! s\p 9 ! fir/ c\rse ( a d9n]1 arrang$ usually 9 z _m plates z !re are gue/s at table4 ,9 ,engl& !y are sometimes s]v$ aft] ! s\p4 ,a s5se ( appropriat5ess mu/ det]m9e h[ f> ! v>iations ( fa%ion %\ld be foll[$ 9 su* matt]s4 ,obs4--,we 7 accu/om$ =m]ly to h ! br9e :i* 0 suppli$ to oy/]s int5d$ to be kept = "s days1 *ang$ twice 9 ! tw5ty-f\r h\rs2 b we 7 in=m$ by an oy/] m]*ant 9 an ext5sive bus9ess t once 0 suffici5t4 ,,to ,,scallop ,,oy/]s4 ,l>ge co>se oy/]s %\ld nev] be dress$ 9 ?is way4 ,select small plump ones = ! purpose1 let !m be op5$ c>efully1 give !m a scald 9 _! own liquor1 wa% !m 9 x free f grit1 & be>d !m neatly4 ,butt] ! scallop %ells & %ake "s f9e bread-crumbs ov] !m2 fill !m ) alt]nate lay]s ( oy/]s1 crumbs ( bread1 & fre% butt] cut into small bits2 p\r 9 ! oy/]-liquor1 aft] x has be5 /ra9$1 put a ?ick1 smoo? lay] ( bread-crumbs on ! top1 moi/5 !m ) cl>ifi$ butt]1#ea place ! %ells 9 a ,dut* ov5 be=e a cle> fire1 & turn !m (t5 until ! tops are equally & lightly br[n$3 s5d !m imm$iately to table4 ,footnote #ea3 ,common cooks m]ely /ick small bits ( butt] on !m4 ,"s p]sons l a little :ite pepp] or cay5ne1 & a flav\r+ ( nutmeg add$ to ! oy/]s2 o!rs pref] p\nd$ mace4 ,fr5* cooks recomm5d ) !m a mixture ( m9c$ mu%rooms /ew$ 9 butt] till q t5d]1 & sweet h]bs f9ely *opp$4 ,! fi% is sometimes laid into ! %ells aft] hav+ be5 be>d$ only4 ,,scallop$ ,,oy/]s ,,la ,,re9e4 ,plump & be>d ! oy/]s1 aft] hav+ r9s$ !m well 9 _! own /ra9$ liquor2 add to ?is ab\t an equal quantity ( v ri* :ite sauce1 & ?ick5 x1 if ne$ful1 ) half a teaspoonful ( fl\r1 mix$ ) a small slice ( butt]1 or ) z mu* arr[-root only2 put 9 ! oy/]s1 & keep !m at ! po9t ( simm]+ = ?ree or f\r m9utes3 lay !m into ! %ells1 & cov] ! tops ?ickly ) crumbs fri$ a delicate br[n & well dri$2 or heap ov] !m in/ead1 a lay] ( f9e crumbs2 p\r cl>ifi$ butt] on !m1 & br[n !m ) a salam&]4 ,,to ,,/ew ,,oy/]s4 ,a p9t ( small plump oy/]s w be suffici5t = a q mod]ate-siz$ di%1 b twice z _m w be requir$ = a l>ge "o4 ,let !m be v c>efully op5$1 & n mangl$ 9 ! slighte/ degree2 wa% !m free f grit 9 _! own /ra9$ liquor1 lay !m into a v clean /ewpan or well-t9n$ saucepan1 /ra9 ! liquor a second "t1 p\r x on !m1 & heat !m sl[ly 9 x4 ,:5 !y are j beg9n+ to simm]1 lift !m out ) a slice or a bor$ wood5 spoon1 & take (f ! be>ds2 add to ! liquor a qu>t] ( a p9t ( good cream1 a season+ ( p\nd$ mace1 & cay5ne1 & a little salt1 & :5 x boils1 /ir 9 f "o to two ounces ( good butt]1 smoo?ly mix$ ) a l>ge teaspoonful ( fl\r2 cont9ue to /ir ! sauce until ^! are p]fectly bl5d$ ) x1 !n put 9 ! oy/]s1 & let !m rema9 by ! side ( ! fire until !y are v hot3 !y require s little cook+ t1 if kept = f\r or five m9utes ne>ly simm]+1 !y w be ready = table1 & !y are quickly h>d5$ by be+ all[$ to boil1 or by too mu* /ew+4 ,s]ve !m g>ni%$ ) pale fri$ sippets4 ,small plump oy/]s1 #a p9t3 _! own liquor3 br\ght sl[ly to ! po9t ( simm]+4 ,cream1 #a_/d p9t2 season+ ( p\nd$ mace & cay5ne2 salt z ne$$2 butt]1 #a to #b oz42 fl\r1 #a l>ge teaspoonful4 ,obs4--,a little lemon-juice %\ld be /irr$ quickly into ! /ew j z x is tak5 f ! fire4 ,ano!r mode ( prep>+ ?is di%1 is to add ! /ra9$ liquor ( ! oy/]s to ab\t an equal quantity ( ri* be*amel1 ) a little additional ?ick5+2 !n to heat !m 9 x1 aft] hav+ prep>$ & plump$ !m prop]ly4 ,or1 ! be>ds ( ! fi% may be /ew$ = half an h\r 9 a little pale gravy1 or good bro?1 & ?is1 :5 /ra9$ & mix$ ) ! oy/]-liquor1 may be br\ght to ! consi/5cy ( cream ) ! ,fr5* ?ick5+ ( ,*apt] ,v41 or1 ) fl\r & butt]1 !n season$ ) spice z above3 ! process %\ld be q ! same 9 all ( ^! receipts1 ?\gh ! composition ( ! sauce is v>i$4 ,ess5ce ( an*ovies1 cavice1 *ili v9eg>1 or yolks ( eggs c be add$ to ! ta/e4 ,= ,curri$ ,oy/]s see ,*apt] ,,xvi4 ,,oy/] ,,sausages4 7,a mo/ excell5t ,receipt47 ,be>d1 r9se well 9 _! /ra9$ liquor1 & m9ce b n f9ely1 ?ree doz5s & a half ( plump native oy/]s1 & mix !m ) t5 ounces ( f9e bread-crumbs1 & t5 ( beef-suet *opp$ extremely small2 add a saltspoonful ( salt1 & "o ( pepp]1 or less ?an half ! quantity ( cay5ne1 twice z mu* p\nd$ mace1 & ! ?ird ( a small nutmeg grat$3 moi/5 ! :ole ) two unbeat5 eggs1 or ) ! yolks only ( ?ree1 & a dess]tspoonful ( ! :ites4 ,:5 ^! +r$i5ts h be5 well work$ toge!r1 & are p]fectly bl5d$1 set ! mixture 9 a cool place = two or ?ree h\rs be=e x is us$2 make x into ! =m ( small sausages or sausage cakes1 fl\r & fry !m 9 butt] ( a f9e light br[n2 or ?r[ !m into boil+ wat] = ?ree m9utes1 dra91 & let !m become cold1 dip !m into egg & bread-crumbs1 & broil !m g5tly until !y are lightly col\r$4 ,a small bit %\ld be cook$ & ta/$ be=e ! :ole is put aside1 t ! season+ may be height5$ if requir$4 ,! sausages ?us made are extremely good3 ! f+]s %\ld be well fl\r$ 9 mak+ !m up4 ,small plump oy/]s1 #c-a_/b doz5s2 bread-crumbs1 #aj oz42 beef suet1 #aj oz42 season+ ( salt1 cay5ne1 p\nd$ mace1 & nutmeg2 unbeat5 eggs #b1 or yolks ( #c4 ,,to ,,boil ,,lob/]s4 ,9 full season f ,april to ,octob]3 may be _h all ! ye>4 ,*oose !m by ! directions giv5 at ! comm5cem5t ( ?is *apt]1 & ?r[ !m into pl5ty ( fa/-boil+ salt & wat]1 t life may be de/roy$ 9 an in/ant4 ,to #a gallon ( wat]1 #e ounces salt3 mod]ate siz$ lob/]1 #ae to #bj m9utes2 l>ge lob/]1 #cj to #dj m9utes2 v l>ge1 #a h\r or m4 ,,cold ,,dress$ ,,lob/] ,,& ,,crab4 ,illu/ration3 ,dress$ ,lob/]4 ,be=e a lob/] is s5t to table take (f ! l>ge claws1 hold ea* ( !m firmly ) ! edge upw>ds1 & ) a quick light bl[ f a cutlet bat or ought else conv5i5t = ! purpose1 crack ! %ell )\t disfigur+ ! fi%4 ,split ! tail op5 ) a v %>p knife & di% ! lob/] 9 ! mann] %[n 9 ! engrav+1 ei!r )1 or )\t a napk9 "u x4 ,:5 ! s(t "p ( ! body is requir$ to mix ) ! dress+1 take x out be=e x is s]v$1 & add x to ! rem\lade1 or o!r sauce ) :i* x is to be m+l$4 ,! %rimp *atney ( ,*apt] ,,vi4 is a :olesome accompanim5t to ?is fi%2 :i* we mu/ rem>k "h %\ld be sp>+ly eat51 or altoge!r avoid$1 by p]sons 9 delicate heal?1 & especially at night4 ,x is too mu* ! fa%ion to s]ve x z a supp] di% at p>ties2 & x sometimes produces dang]\s attacks ( indige/ion & o!r illness4 ,! fle% ( ! crab is mu* light]4 ,?is is s]v$ 9 ! %ell1 :i* %\ld be entirely empti$ & nicely clean$ out2 ! sides fill$ ) ! :ite fle% divid$ into small flakes1 & ! c5tre ) ! s(t "p or cream z x is call$4 ,illu/ration3 ,dress$ ,crab4 ,! fle% ( two crabs c be s]v$ 9 "o %ell :5 a di% ( h&some appe>ance is requir$1 & ! sauce c be mix$ ) x ! in/ant be=e x is s5t to table1 ?\gh x w be :it]1 & ( bett] appe>ance )\t x4 ,! c5tre may be fill$ ) a r$ ,imp]ial ,mayonnaise1 :5 a good effect is want$4 ,= o!r appropriate sauces see ,*apt] ,,vi4 ,,lob/]s1 ,,fricasse$1 ,,or ,,au ,b,,*amel4 7,,entr,e47 ,take ! fle% f ! claws & tails ( two mod]ate-siz$ lob/]s2 cut x into small scallops or dice2 heat x sl[ly q ?r\gh 9 ab\t ?ree qu>t]s ( a p9t ( good :ite sauce or b*amel2 & s]ve x :5 x is at ! po9t ( boil+1 aft] hav+ /irr$ briskly to x a little lemon-juice j z x is tak5 f ! fire4 ,! coral1 p\nd$ & mix$ gradually ) a few spoonsful ( ! sauce1 %\ld be add$ previ\sly4 ,good %9 ( beef /ock made )\t vegetables 7see page #ig71 & some:at r$uc$ by quick boil+1 if mix$ ) an equal proportion ( cream1 & ?ick5$ ) arr[-root1 w answ] extremely well 9 a g5]al way = ?is di%1 :i* is mo/ excell5t if well made4 ,! sauce %\ld nev] be ?92 nor m ?an suffici5t 9 quantity to j cov] ! fi%4 ,= a second c\rse di%1 only z mu* mu/ be us$ z w adh]e to ! fi%1 :i* aft] be+ heat$ %\ld be laid ev5ly into ! %ells1 :i* ought to be split q ?r\gh ! c5tre ( ! backs 9 _! entire l5g?1 )\t be+ brok5 or divid$ at ! jo9t1 & nicely clean$4 ,:5 ?us arrang$1 ! lob/] may be ?ickly cov]$ ) well dri$1 f9e1 pale fri$ crumbs ( bread1 or ) unfri$ ones1 :i* mu/ !n be equally moi/5$ ) cl>ifi$ butt]1 & br[n$ ) a salam&]4 ,a small quantity ( salt1 mace1 & cay5ne1 may be requir$ to f9i% ! flav\r+ ( ei!r ( ^! prep>ations4 ,,hot ,,crab1 ,,or ,,lob/]4 7,9 season dur+ ! same "t z ,lob/]s47 ,slice q small1 or pull into light flakes ) a c\ple ( =ks1 ! fle% ( ei!r fi%2 put x into a saucepan ) a few bits ( good butt] lightly roll$ 9 fl\r1 & heat x sl[ly ov] a g5tle fire2 !n p\r ov] & ?or\ghly mix ) x1 f "o to two teaspoonsful or m ( common or ( *ili v9eg>2 if ) ! =m]1 add to x a tol]able season+ ( cay5ne4 ,grate 9 a little nutmeg1 & :5 ! :ole is well heat$ s]ve x imm$iately1 ei!r 9 ! %ell ( ! crab or lob/]1 or 9 scallop-%ells1 & s]ve x pla91 or ) bread-crumbs ov]1 z 9 ! prec$+ receipt4 ,a spoonful or s ( good meat jelly is1 we ?9k1 a great improvem5t to ?is di%1 = :i* an ounce & a half ( butt] w be q suffici5t4 ,?is is sometimes call$ ,butt]$ ,crab4 ,,pott$ ,,lob/]s4 ,sep>ate c>efully ! fle% ( fre%ly-boil$ lob/]s f ! %ells1 & f ! t\gh r$ sk9 ( ! tails1 m9ce ! fi% up quickly ) a v %>p knife1 turn x imm$iately into a l>ge mort>1 & /rew ov] x a mix$ season+ ( f9e cay5ne1 p\nd$ mace1 lightly grat$ nutmeg1 & salt3 ?is la/ %\ld be sp>+ly us$ 9 ! fir/ in/ance1 & x %\ld be r$uc$ to p[d] be=e x is add$4 ,p\nd ! lob/]s to a p]fect pa/e ) f two to ?ree ounces ( firm new butt] to ea* fi% if ( l>ge size1 b ) less %\ld x be small2 & ! lob/]-coral previ\sly rubb$ ?r\gh a sieve1 or ) a portion ( x only1 %\ld any "p ( x be requir$ = o!r purposes4 ,:5 !re is no coral1 a f9e col\r may be giv5 to ! mixture by /ew+ ! r$ sk9 ( ! tails v s(tly = t5 or twelve m9utes 9 "p ( ! butt] :i* is us$ = x1 b :i* mu/ be /ra9$ & left to become p]fectly cold be=e x is m+l$ ) ! fi%4 ,! degree ( season+ giv5 to ! mixture c be regulat$ by ! ta/e2 b no flav\r %\ld pr$om9ate ov] t ( ! lob/] itself2 & = all delicate prep>ations1 ov]-spic+ %\ld be p>ticul>ly avoid$4 ,a qu>t or m ( f9e br[n %rimps1 if v fre% & quickly %ell$ at ! in/ant ( us+1 may be *opp$ up & p\nd$ ) ! lob/]s ) excell5t effect4 ,be=e ! mixture is tak5 f ! mort> x %\ld be plac$ 9 a cool l>d]1 or set ov] ice = a %ort "t1 to r5d] x firm be=e x is press$ into ! pott+-pans or m\lds4 ,9 putt+ x into ^!1 be c>eful to press x into a compact1 ev5 mass2 smoo? ! surface1 run a little cl>ifi$ butt] ov]1 :5 x is only j liquid1 = if hot x w\ld prev5t ! fi% f keep+--& s5d ! lob/] to table1 neatly g>ni%$ ) light gre5 foliage2 or ) ornam5tally-cut pap] fa/5$ r\nd ! m\ld2 or ) a small damask napk9 ta/efully arrang$ ab\t x4 ,obs4--,by p\nd+ sep>ately "p ( ! :ite fle% ( ! fi%1 fre$ f e p>ticle ( ! sk91 & by col\r+ ! rema9d] highly ) ! coral ( ! lob/]1 & !n press+ ! two 9 alt]nate & regul> lay]s into a m\ld1 a di% ( pretty appe>ance is produc$1 :i* %\ld be turn$ out ( ! m\ld = table4 ,ham & turkey 7or any o!r :ite meat7 are (t5 pott$ 9 ?is way4 ,,lob/] ,,cutlets4 7,a ,sup]ior ,entre47 ,prep>e & p\nd ) exce$+ nicety1 by ! prec$+ receipt = ,pott$ ,lob/]s1 ab\t ?ree qu>t]s ( a p\nd ( ! fle% ( a c\ple ( f9e fre% lob/]s1 ( :i* "o mu/ be a h5 lob/]2 add to x1 :5 x is p>tially beat51 an ounce & a half ( sweet new butt]1 a saltspoonful ( salt1 & ab\t two-?irds z mu* ( mix$ mace & cay5ne1 ) a dess]tspoonful ( ! inside coral1 ! :ole ( :i* %\ld be rubb$ ) a wood5 spoon ?r\gh a hair sieve1 to be 9 read9ess = use4 ,:5 all ^! +r$i5ts are well bl5d$1 & beat5 to ! f9e/ & smoo!/ pa/e1 ! mixture %\ld be te/$ by ! ta/e1 & ! season+ height5$ if ne$ful2 b1 z ! prep>ation is v delicate1 x %\ld n be ov]-spic$4 ,m\ld x into ! =m ( small cutlets ab\t ! ?ird ( an in* ?ick1 /ick into ea* a %ort bit ( ! smalle/ claws1 /rew ! coral lightly ov] !m s z to give !m ! appe>ance ( be+ crumb$ ) x1 arrange !m r\nd ! di% 9 :i* !y are to be s5t to table1 place !m 9 a v g5tle ov5 = eight or t5 m9utes only to heat !m ?r\gh1 or w>m !m 9 a ,dut* or ,am]ican ov51 plac$ at "s di/ance f ! fire1 t ! brilliant col\r ( ! coral may n be de/roy$2 & p\r into ! c5tre "s good b*amel 7see page #ajh71 or ! ,lady's ,sauce1 or ! ,cream ,sauce ( ,*apt] ,,iv4 ,a v :ite sauce be/ contra/s ) ! col\r ( ! cutlets4 ,?is is an excell5t & elegant di%1 ( :i* an admirable v>iety is made by ! addition ( ?ree or f\r ounces ( ! fre%e/ %rimps1 quickly %ell$1 & *opp$ be=e !y are ?r[n into ! mort>1 ) half an ounce ( butt] & a little spice4 ,all ! coral c be add$ to ! cutlets at pleasure2 b x is g5]ally 9 reque/ = _m purposes1 & is requir$ = ?is "o only 9 "p4 ,obs4--,z lob/]s are well kn[n to be ! mo/ indige/ible ( %ell fi%1 & z !y sometimes prove dang]\sly s to p]sons out ( heal?1 ^! p\nd$ prep>ations are ! be/ & safe/ =ms 9 :i* !y c be s]v$3 !y %\ld at all times be beat5 to a smoo?1 fibreless pa/e1 be=e !y are tak5 f ! mort>2 & no fi% t is n entirely fre% %\ld ev] be us$ = !m4 ,prawns may be advantage\sly s]v$ 9 ! same mann]4 ,= ,indian ,lob/] ,cutlets1 see ,*apt] ( ,=eign ,cook]y4 ,,lob/] ,,sausages4 ,let ! fi% be p\nd$ z = ! cutlets above or = b\d9ettes1 b mix half or m ( ! coral ) ! fle% ( ! lob/]s2 %ape x l small sausages1 spr9kle !m ) ! p[d]$ coral1 & heat !m ?r\gh 9 a ,dut* or ,am]ican ov54 ,!y may be bru%$ ) cl>ifi$ butt] be=e ! coral is /rew$ ov] !m1 b !y sc>cely ne$ x4 ,a fi]ce degree ( heat w de/roy ! excell5ce ( all ^! prep>ations4 ,,b\d9ettes ,,( ,,lob/]s1 ,,prawns1 ,,or ,,%rimps4 7,,entr,e74 7,au?or's ,receipt47 ,:5 ! fi% has be5 prep>$ z above1 m\ld x 9 z _m v small r\nd cups z w suffice = a di%2 heat !m g5tly ?r\gh at ! m\? ( ! ov5 or be=e ! fire1 & s]ve !m dry1 or ) a little ri* :ite sauce1 col\r$ ) lob/]-coral p\r$ r\nd1 b n ^u !m4 ,^! b\d9ettes are delici\s1 made entirely ( %rimps or prawns1 :i* x is an advantage to h prep>$ z foll[s1 ei!r = ?is purpose or = pott+ simply1 z !y w !n be firm]1 & w also rema9 good mu* long]3--,%ell !m quickly1 & t\* !m z little z possible 9 ! process2 put !m into an enamell$ saucepan ) ab\t ?ree ounces ( butt] to ! qu>t1 & /rew ! spice ^u !m2 place !m by ! side ( a g5tle fire t !y may heat ?r\gh v gradually1 & %ake ! saucepan r\nd occasionally to m+le ! season+ equally ) !m4 ,d n all[ !m to boil1 z t w\ld r5d] !m t\gh1 b :5 !y are heat$ q ?r\gh & ! butt] approa*es ! po9t ( simm]+1 draw !m f ! fire2 let !m rema9 = a few m9utes 9 ! saucepan1 !n lay !m v ev5ly & closely into ! pans & p\r ! butt] on !m2 b let x be cle> f s$im5t1 or f any liquid :i* may be p]ceptible at ! bottom ( ! saucepan4 ,:5 m]ely requir$ = b\d9ettes1 ! fi% may be turn$ into a l>ge pan or bas9 & left until ?or\ghly cold1 !n *opp$ small ^u a di% ) ! butt] 9 :i* !y are imb$d$1 & p\nd$ z usual2 no additional butt] w be requir$ = !m1 & "p ( t 9 :i* !y h be5 heat$ may be set aside = fi%-sauce :5 ! proportion ( x direct$ "h is consid]$ too l>ge4 ,z x %\ld cov] ! %rimps entirely :5 !y are pott$ :ole1 suffici5t to d s %\ld be melt$ ) !m4 ,x is an excell5t plan to dissolve x 9 a sep>ate saucepan1 to skim x well1 & aft] x has /ood to become cle>1 to p\r x g5tly ov] ! %rimps1 leav+ all ! butt]milk beh9d4 ,!y %\ld n be plac$ imm$iately by ! fire1 or !y w heat too quickly3 !y %\ld be set away f x until ! butt] has cool$ ^u !m4 ,if c>efully prep>$1 & agreeably season$1 !y w be excell5t1 & c be s5t to a great di/ance )\t detrim5t if pack$ s z to be kept cool4 ,! r$ %rimps may be sub/itut$ = ! br[n1 :5 !y c be m easily procur$4 ,obs4--,lob/]s & %rimps1 or prawns1 9 equal proportions1 answ] extremely well = b\d9ettes z = pott+4 ,,to ,,boil ,,%rimps ,,or ,,prawns4 ,?r[ !m into pl5ty ( fa/ boil+ wat]1 to :i* salt has be5 add$ 9 ! proportion ( f five to six ounces to ! gallon2 take (f all ! scum1 boil ! %rimps = five or six m9utes1 or r less %\ld !y be v small1 & ! prawns = ab\t two m9utes long]4 ,! %rimp]s#eb ( ! coa/ frequ5tly cook !m 9 sea-wat]1 b ! flav\r is n !n s agreeable z :5 fre% br9e is us$ = !m4 ,!y are always un:olesome :5 n suffici5tly boil$2 & ev5 m s :5 !y are /ale4 ,z soon z !y are t5d]1 dra9 !m well 9 a cull5d]1 & spread !m out on a s(t clo? to cool2 or di% !m on a napk91 & s5d !m hot to table :5 !y are lik$ s4 ,! l>ge br[n %rimps are consid]$ ! be/1 & !y are m easily %ell$ ?an ! r$ ones3 ^! la/1 h[ev]1 are sometimes pref]r$ to !m4 ,prawns1 ?\gh sup]ior to %rimps only 9 size1 are always mu* high] 9 price4 ,footnote #eb3 ,or p&l]s1 z !y are (t5 call$4 ,%rimps1 #e to #f m9utes if l>ge4 ,prawns1 #f to #h m9utes4 ,obs4--,ready-dress$ %rimps or prawns may be pres]v$ fit = eat+ at lea/ twelve h\rs long] ?an !y w\ld o!rwise keep1 by ?r[+ !m = an in/ant into boil+ salt & wat]1 :5 !y fir/ beg9 to lose _! fre%ness1 & !n dra9+ !m z above4 ,,to ,,di% ,,cold ,,prawns4 ,:5 !y are q cold1 di% !m s+ly ^u a v :ite napk9 neatly arrang$ ov] a sauc] or small bas9 rev]s$ 9 a di%1 & g>ni% ! base ) a wrea? ( curl$ p>sley1 or ) small leaves ( ! purple endive4 ,,to ,,%ell ,,%rimps ,,& ,,prawns ,,quickly ,,& ,,easily4 ,?is1 ?\gh a mo/ simple process1 w\ld appe>1 f ! mann] 9 :i* x is p]=m$ by _m p1 to be a v difficult "o2 inde$ x is n unusual = p]sons ( ! l[] classes1 :o1 f lack ( a little skill1 f9d x sl[ & irksome1 to h res\rce to ! dang]\s plan ( eat+ ! fi% entire4 ,x ne$ sc>cely be rem>k$ t v s]i\s consequ5ces may accrue f ! %ells be+ swall[$ ) !m1 p>ticul>ly :5 !y are tak5 9 l>ge quantities4 ,unless ! fi% be /ale1 :5 !y are apt to break1 !y w quit ! %ells easily if ! head be held firmly 9 ! "r h& & ! tail 9 ! o!r1 & ! fi% be /raight5$ entirely1 !n ! two h&s press$ quickly t[>ds ea* o!r1 & ! %ell ( ! tail brok5 by a slight vibratory motion ( ! "r h&1 :5 x w be drawn ( ) ! head adh]+ to x3 a small portion1 only w !n rema9 on at ! o!r end1 :i* c be remov$ 9 an in/ant4 ---------------------------------------- -------------------------------- ,,*apt] ,,iv4 ,gravies4 ,,introductory ,,rem>ks4 ,illu/ration3 ,gravy ,kettle4 ,,gravies are n (t5 requir$ ei!r 9 great v>iety1 or 9 abundant quantities1 :5 only a mod]ate table is kept1 & a clev] cook w manage to supply1 at a trifl+ co/1 all t is g5]ally ne$$ = pla9 family d9n]s2 :ile an unskilful or extravagant "o w r5d] !m s\rces ( unb\nd$ exp5se4#ec ,b h[ev] small ! proportions 9 :i* !y are made1 _! quality %\ld be p>ticul>ly att5d$ to1 & !y %\ld be well adapt$ 9 flav\r to ! di%es !y are to accompany4 ,= "s1 a high degree ( sav\r is desirable1 b = fricassees1 & o!r prep>ations ( delicate :ite meats1 ?is %\ld be avoid$1 & a s(t1 smoo? sauce ( ref9$ flav\r %\ld be us$ 9 pref]5ce to any ( m piquant reli%4 ,footnote #ec3 ,we "k ( an in/ance ( a cook :o /ew$ d[n two or ?ree p\nds ( beef to make gravy = a s+le brace ( p>tridges2 & :o compla9$ ( ! meanness ( h] employ]s 7:o 7 by no means afflu5t7 because ?is 0 object$ to4 ,in/ead ( fry+ ! +r$i5ts = br[n gravies1 :i* is usually done 9 common ,engli% kit*5s1 ,fr5* cooks p\r to !m at fir/ a small quantity ( liquid1 :i* is r$uc$ by rapid boil+ to :at is te*nically call$ glaze2 p>ticul> directions = :i* w be f\nd 9 ! next receipt to ?is1 & also at pages #aj & #ajd4 ,:5 ! glaze has acquir$ ! prop] col\r1 boil+ bro? %\ld be add$ 9 small portions1 & well %ak5 r\nd ! /ewpan to deta* x entirely2 ! meat may !n be /ew$ g5tly = ?ree or f\r h\rs ) a few mu%rooms1 %\ld !y be at h&1 a bun* ( p>sley1 & "s gre5 onions1 or ) a ,portugal onion in/ead4 ,a ?ick slice or two ( an unboil$ ham1 is an almo/ indisp5sable addition to ri* s\p or gravy1 & to supply x 9 ! mo/ economical mann]1 a l>ge1 highly cur$ "o1 or m1 n ov] fatt$1 %\ld be kept = ! purpose1 & cut z requir$4 ,! bones ( undress$ meat w supply almo/1 or q z good gravy-/ock z ! meat itself1 if well boil$ d[n1 p>ticul>ly ^? ( ! lo91 or neck ( veal2 & z ! fle% ( ^! may be dress$ 9 _m ways advantage\sly )\t !m1 ! :ole jo9t may be turn$ to excell5t acc\nt by s divid+ x4 ,! necks ( p\ltry1 ) ! feet prop]ly sk9n$1 a few h]bs1 a morsel or two ( ham or ( lean bacon1 & su* slight flav\r+s beside z ! spice-box c supply1 ) a few drops ( good mu%room catsup1 w ( !mselves1 if well manag$1 produce suffici5t gravy to s]ve ) ! birds f :i* !y are tak52 & if n want$ = ! purpose1 !y %\ld always be /ew$ d[n1 or ?r[n into ! /ock pot1 = :i* ! %ank bones ( legs ( mutton1 & all trimm+s ( meats %\ld likewise be res]v$4 ,excell5t bro? = ! sick or = ! ne$y1 may also be made ( !m at little co/1 :5 !y are n requir$ = o!r uses4 ,to deep5 ! col\r ( gravies1 ! ?ick mu%room press+s ( ,*apt] ,,vii41 or a little soy 7:5 its flav\r is admissible71 or cavice ,,tn3 illegible1 or ,h>vey's sauce1 may be add$ to x2 & = "s di%es1 a glass ( cl>et1 or ( port w9e4 ,v]micelli1 or rasp$ cocoa-nut1 lightly1 & v g5tly br[n$ 9 a small quantity ( butt]1 w bo? ?ick5 & enri* !m1 if ab\t an ounce ( ei!r to ! p9t ( gravy be /ew$ g5tly 9 x1 f half an h\r to an h\r1 & !n /ra9$ out4 ,all ! +r$i5ts indicat$ at page #d1 = giv+ consi/5cy to s\ps1 w answ] equally = gravies1 :i* %\ld n1 h[ev]1 be too mu* ?ick5$1 p>ticul>ly ) ! un:olesome mixture ( fl\r & butt]1 s commonly us$ = ! purpose4 ,arr[-root or rice-fl\r1 or common fl\r gradually br[n$ 9 a sl[ ov51 are mu* bett] suit$ to a delicate /oma*4 ,no p>ticle ( fat %\ld ev] be p]ceptible ^u !m :5 !y are s5t to table2 & :5 x _c be remov$ by skimm+1 !y %\ld be all[$ to become suffici5tly cold = x to congeal1 & be tak5 (f at once )\t tr\ble4 ,x may be cle>$ f su* z h n be5 ?ick5$ by pass+ !m ?r\gh a closely wov5 clo?1 :i* has previ\sly be5 laid into1 & well wrung f1 "s cold wat]4 ,,jewi% ,,smok$ ,,beef4 7,extremely useful = giv+ flav\r to s\p & gravy47 ,?is beef1 ( :i* we h m fully spok5 9 ,*apt] ,,xxxiv4,,tn3 *apt] miss+1 imp>ts a rem>kably f9e flav\r to s\p or gravy2 b great c>e mu/ be tak5 9 us+ x to cut q away all ! ext]nal p>ts :i* h be5 discol\r$ 9 ! dry+3 ! :ole ( ! surface1 inde$1 %\ld be r ?ickly p>$ (f1 or x w give a smoky ta/e to ! gravy4 ,an ounce or two ( ! lean ?us cle>$ f ! outsides & f all sk9 & fat1 & divid$ fir/ into ?ick slices1 & !n into small squ>es1 w flav\r a p9t or m ( /ock ( any k9d3 x may be add$ to ! meat 9 mak+ ,liebeg gravy :5 x is fir/ put into ! /ewpan4 ,,to ,,height5 ,,! ,,col\r ,,& ,,! ,,flav\r ,,( ,,gravies4 ,?is is be/ done by ! directions giv5 = mak+ ,espagnole4 ,an ounce or two ( ! lean ( unboil$ ham1 cut into dice & col\r$ sl[ly 9 a small /ewpan1 or smoo?ly-t9n$ iron saucepan1 ) less ?an an ounce ( butt]1 a blade ( mace1 two or ?ree cloves1 a bay-leaf1 a few small sprigs ( sav\ry h]bs1 & an es*alot or two1 or ab\t a teaspoonful ( m9c$ onion1 & a little "y p>sley root1 :5 x c be _h1 w conv]t common %9 ( beef /ock1 or ev5 /rong bro?1 into an excell5t gravy1 if x be gradually add$ to !m aft] !y h /ew$ sl[ly = q half an h\r1 & !n boil$ ) !m = tw5ty m9utes or m4 ,! liquid %\ld n be mix$ ) ! o!r +r$i5ts until ! side ( ! /ewpan is col\r$ ( a r$di% br[n2 & %\ld any ?ick5+ be requir$1 a teaspoonful ( fl\r %\ld be /irr$ 9 well1 & simm]$ = ?ree or f\r m9utes be=e ! /ock is add$2 ! pan %\ld be /rongly %ak5 r\nd aft]w>ds1 to deta* ! br[n+ f x1 & ?is mu/ be done (t5 :ile ! ham is /ew+4 ,obs4--,! cook :o is n acqua9t$ ) ?is mode ( prep>+ or enri*+ gravies1 w d well to make h]self acqua9t$ ) x2 z x pres5ts no difficulties1 & is exce$+ly conv5i5t & advantage\s :5 !y are want$ 9 small quantities1 v highly flav\r$ & well col\r$4 ,an unboil$ ham1 kept 9 cut1 w be f\nd1 z we h already said1 a great economy = ?is1 & o!r purposes1 sav+ mu* ( ! exp5se commonly incurr$ = gravy-meats4 ,z es*alots1 :5 sp>+ly us$1 imp>t a mu* f9] sav\r ?an onions1 ?\gh !y are n commonly s mu* us$ 9 ,engl&1 we w\ld recomm5d t a small /ore ( !m %\ld always be kept4 ,,b>on ,,liebeg's ,,beef ,,gravy4 7,mo/ excell5t = ha%es1 m9ces1 & o!r di%es made ( cold meat47 ,= p>ticul>s ( ?is mo/ useful receipt1 = extract+ all its juices f fre% meat ( e k9d 9 ! be/ mann]1 ! cook is ref]r$ to ! fir/ "p ( ! *apt] on s\ps4 ,! prep>ation1 = :i* m9ute directions are giv5 !re1 if p\r$ on a few bits ( lean ham lightly br[n$1 ) ! o!r +r$i5ts indicat$ above1 w be conv]t$ into gravy ( f9e flav\r & sup]ior quality4 ,) no addition1 beyond t ( a little ?ick5+ & spice1 x w s]ve admirably = dress+ cold meat1 9 all ! usual =ms ( ha%es1 m9ces1 blanquettes1 c41 c41 & conv]t x into di%es z n\ri%+ z ^? ( meat fre%ly cook$1 & x may be economically made 9 small quantities ) any trimm+s ( undress$ beef1 mutton1 or veal1 mix$ toge!r1 :i* are free f fat1 & n s9ewy3 flav\r may be giv5 to x at once by *opp+ up ) !m ! lean "p only ( a slice or two ( ham1 or ( highly-cur$ beef4 ,,%9 ,,( ,,beef ,,/ock ,,= ,,gravies4 ,!re is no bett] f\ndation = /rong gravies ?an %9 ( beef /ew$ d[n to a jelly 7:i* x easily becomes71 ) ! addition only ( "s spice1 a bun* ( sav\ry h]bs1 & a mod]ate proportion ( salt2 ?is1 if kept 9 a cool l>d]1 boil$ s(tly = two or ?ree m9utes e second or ?ird day1 & ea* "t put into a clean1 well-scald$ pan1 w rema9 good = _m days1 & may easily be conv]t$ into excell5t s\p or gravy4 ,let ! bone be brok5 9 "o or two places1 take out ! m>r[1 :i*1 if n want$ = imm$iate use1 %\ld be cl>ifi$1 & /or$ = future occasions2 put a p9t & a half ( cold wat] to ! p\nd ( beef1 & /ew x v g5tly inde$ = six or sev5 h\rs1 or ev5 long] %\ld ! meat n !n be q 9 fragm5ts4 ,! bones ( calf's feet :i* h be5 boil$ d[n = jelly1 ! liquor 9 :i* ! head has be5 cook$1 & any rema9s ( ham q fre$ f ! smoky p>ts1 f ru/1 & fat1 w be s]viceable additions to ?is /ock4 ,a c\ple ( p\nds ( ! neck ( beef may be add$ to six ( ! %9 ) v good effect2 b = :ite s\p or sauces ?is is bett] avoid$4 ,%9 ( beef1 #f lbs42 wat]1 #i p9ts2 salt1 #a oz42 l>ge bun* ( sav\ry h]bs2 pepp]corns1 #a teaspoonful2 mace1 #b blades4 ,,ri* ,,pale ,,veal ,,gravy1 ,,or ,,consomm4 ,! ,fr5*1 :o h always at h& _! /ock-pot ( good b\illon 7beef s\p or bro?71 make great use ( x 9 prep>+ _! gravies4 ,x is add$ in/ead ( wat] to ! fre% meat1 & :5 ?is1 9 some:at l>g] proportions1 is boil$ d[n 9 x1 ) ! addition only ( a bun* ( p>sley1 a few gre5 onions1 & a mod]ate season+ ( salt1 a /rong & v pure-flav\r$ pale gravy is produc$4 ,:5 ! be/ jo9ts ( f[ls1 or ( p>tridges h be5 tak5 = fricassees or cutlets1 ! rema9d] may be /ew$ ) a p\nd or two ( veal into a consomm1 :i* !n takes ! "n ( *ick5 or ( game gravy4 ,= a l>ge d9n] x is always desirable to h 9 read9ess su* /ock z c easily & quickly be conv]t$ into :ite & o!r sauces4 ,to make ?is1 arrange a slice or two ( lean ham 9 a /ewpan or saucepan ) ?ree p\nds ( ! neck ( veal once or twice divid$ 7unless ! ?ick fle%y "p ( ! knuckle c be _h71 & p\r to !m ?ree full p9ts ( /rong beef or veal bro?2 or1 if ?is _c conv5i5tly be done1 increase ! proportion ( meat or dim9i% t ( ! liquid1 sub/itut+ wat] = ! bro?2 ?r[ 9 "s salt aft] ! boil+ has comm5c$1 & ! gravy has be5 well skimm$1 ) "o mild onion1 a bun* ( sav\ry h]bs1 a little cel]y1 a c>rot1 a blade ( mace1 & a half-saltspoonful ( pepp]corns2 /ew ^? v g5tly = f\r h\rs2 !n1 %\ld ! meat be q 9 fragm5ts1 /ra9 (f ! gravy1 & let x become suffici5tly cold to all[ ! fat to be entirely cle>$ f x4 ,a h&ful ( nicely prep>$ mu%room-buttons w mu* improve its flav\r2 & ! bones ( boil$ calf's feet1 or ! fre% ones ( f[ls1 w be f\nd excell5t additions to x4 ,a bett] me?od ( mak+ x1 :5 "t & tr\ble are n reg>d$1 is to heat ! meat1 :i* ought to be free ( bones1 q ?r\gh1 ) f a qu>t] to half a p9t ( bro? only1 & :5 on prob+ x ) ! po9t ( a knife no blood issues f x1 & x has be5 turn$ & equally done1 to moi/5 x ) ! rema9d] ( ! bro?1 :i* %\ld be boil+4 ,lean ( ham1 #f to #h oz42 neck or knuckle ( veal1 #c lbs42 /rong bro?1 #c p9ts 7or veal1 #d lbs41 & wat]1 #c p9ts72 salt2 bun* ( sav\ry h]bs2 mild onion1 #a2 c>rot1 #a l>ge or #b small2 cel]y #a_/b small head2 mace1 #a l>ge blade2 pepp]corns1 #a_/b saltspoonful2 #d h\rs or m4 ,or3 ham1 #a_/b lb42 veal1 #d lbs42 bro?1 ?ird ( a p9t2 ne>ly #a h\r4 ,additional bro?1 #c p9ts3 #c-a_/b to #d-a_/b h\rs4 ,,ri* ,,deep-,,col\r$ ,,veal ,,gravy4 ,lay into a l>ge ?ick /ewpan or saucepan1 f half to ?ree qu>t]s ( a p\nd ( undress$ ham1 fre$ entirely f fat1 & f ! smok$ edges1 & slic$ half an in* ?ick2 on ?is place ab\t f\r p\nds ( lean veal1 cut f ! be/ "p ( ! knuckle or f ! neck 7"p ( ! fillet1 :i* 9 ,france is (t5 us$ = x in/ead1 n be+ g5]ally pur*asable "h1 ! but*]s seldom divid+ ! jo9t72 p\r to !m ab\t half a p9t ( good bro?1#ed & place ! pan ov] a brisk fire until x is well r$uc$2 !n ?ru/ a knife into ! meat1 & cont9ue ! /ew+ m g5tly until a glaze is =m$ z we h describ$ at page #aj4 ,! latt] "p ( ! process mu/ be v sl[2 ! /ewpan mu/ be frequ5tly %ak51 & ! gravy closely wat*$ t x may n burn3 :5 x is ( a f9e deep amb] col\r1 p\r 9 suffici5t boil+ bro? to cov] ! meat1 add a bun* ( p>sley1 & a few mu%rooms & gre5 onions4 ,a blade or two ( mace1 a few :ite pepp]corns1 & a head ( cel]y1 w\ld1 we ?9k1 be v admissible additions to ?is gravy1 b x is extremely good )\t4 ,half ! quantity c be made1 b x w !n be r m tr\blesome to manage4 ,footnote #ed3 ,:5 !re is no provision ( ?is 9 ! h\se1 ! quantity may be made ) a small proportion ( beef1 & ! trimm+s ( ! veal1 by ! directions = ,b\illon1 ,*apt] ,i4 ,undress$ ham1 #h to #ab oz42 lean veal1 #d lbs42 bro?1 #a_/b p9t2 #a to #b h\rs4 ,bro?1 #c to #d p9ts3 bun* ( p>sley & gre5 onions1 or #a ,portugal onion2 mu%rooms1 #a_/d to #a_/b p9t3 #a-a_/b to #b h\rs4 ,,good ,,beef ,,or ,,veal ,,gravy4 7,,engli% ,,receipt47 ,fl\r & fry lightly 9 a bit ( good butt] a c\ple ( p\nds ( ei!r beef or veal2 dra9 ! meat well f ! fat1 & lay x into a small ?ick /ewpan or iron saucepan2 p\r to x a qu>t ( boil+ wat]2 add1 aft] x has be5 well skimm$ & salt$1 a l>ge mild onion slic$1 v delicately fri$1 & laid on a sieve to dra91 a c>rot also slic$1 a small bun* ( ?yme & p>sley1 a blade ( mace1 & a few pepp]corns2 /ew ^! g5tly = ?ree h\rs or m1 pass ! gravy ?r\gh a sieve into a clean pan1 & :5 x is q cold cle> x entirely f fat1 heat z mu* z is want$ = table1 & if n suffici5tly ?ick /ir into x f half to a :ole teaspoonful ( arr[-root mix$ ) a little mu%room catsup4 ,beef or veal1 #b lbs42 wat]1 #b p9ts2 fri$ onion1 #a l>ge2 c>rot1 #a2 small bun* ( h]bs2 salt1 #a small teaspoonful or m2 mace1 #a blade2 pepp]corns1 #bj3 #c to #c-a_/b h\rs4 ,a ,,ri* ,,engli% ,,br[n ,,gravy4 ,br[n lightly & c>efully f f\r to six ounces ( lean ham1 ?ickly slic$ & cut into l>ge dice2 lift ^! out1 & put !m into ! pan 9 :i* ! gravy is to be made2 next1 fry lightly also1 a c\ple ( p\nds ( neck ( beef dr$g$ mod]ately ) fl\r1 & slightly ) pepp]2 put ?is1 :5 x is done1 ov] ! ham2 & !n br[n g5tly & add to !m two or ?ree es*alots1 or a ,portugal onion2 %\ld nei!r ( ^! be at h&1 "o n l>ge common onion mu/ be us$ in/ead4 ,p\r ov] ^! +r$i5ts a qu>t ( boil+ wat]1 or ( weak b well-flav\r$ bro?2 br+ ! :ole sl[ly to a boil1 cle> (f ! scum ) great c>e1 ?r[ 9 a saltspoonful ( salt1 f\r cloves1 a blade ( mace1 tw5ty corns ( pepp]1 a bun* ( sav\ry h]bs1 a c>rot1 & a few slices ( cel]y3 ^! la/ two may be fri$ or n z is mo/ conv5i5t4 ,boil ! gravy v s(tly until x is r$uc$ to little m ?an a p9t2 /ra91 & set x by until ! fat c be tak5 f x4 ,heat x anew1 add m salt if ne$$ & a little mu%room catsup1 cay5ne-v9eg>1 or :atev] flav\r+ x may require = ! di% ) :i* x is to be s]v$2 x w seldom require any ?ick5+4 ,a doz5 small mu%rooms prep>$ z = pickl+1 or two or ?ree morels1 previ\sly well wa%$ & soak$1 may be add$ to x at fir/ ) advantage4 ,half ?is quantity ( gravy w be suffici5t = a s+le ture51 & ! economi/ c dim9i% a little ! proportion ( meat :5 x is ?\ght too mu*4 ,,pla9 ,,gravy ,,= ,,v5ison4 ,trim away ! fat f "s cutlets1 & lay !m into a /ewpan2 set !m ov] a cle> fire1 & let !m br[n a little 9 _! own gravy2 !n add a p9t ( boil+ wat] to ea* p\nd ( meat4 ,take (f ! scum1 ?r[ 9 a little salt1 & boil ! gravy until r$uc$ "o half4 ,"s cooks broil ! cutlets lightly1 boil ! gravy "o h\r1 & r$uce x aft] x is /ra9$4 ,= appropriate gravy to s]ve ) v5ison1 see 8,haun* ( ,v5ison10 ,*apt] ,,xv4 ,a ,,ri* ,,gravy ,,= ,,v5ison4 ,!re are few eat]s to :om ?is w\ld be acceptable1 ! g5]ality ( !m pref]r+ inf9itely ! flav\r ( ! v5ison itself to any :i* ! ri*e/ gravy made ( o!r meats c af=d2 b :5 ! flav\r ( a well-made ,espagnole is likely to be reli%$1 prep>e x by ! receipt ( ! foll[+ page1 sub/itut+ pla9 /rong mutton /ock = ! veal gravy4 ,,sweet ,,sauce1 ,,or ,,gravy ,,= ,,v5ison4 ,add to a qu>t]-p9t ( common v5ison gravy a c\ple ( glasses ( port w9e or cl>et1 & half an ounce ( sug> 9 lumps4 ,*ri/oph] ,nor?'s sauce1 mix$ ) ?ree times its measure ( gravy1 w\ld be an excell5t sub/itute = ?is4 ,,espagnole 7,,spani% ,,sauce74 ,a highly-flav\r$ ,gravy4 ,dissolve a c\ple ( ounces ( good butt] 9 a ?ick /ewpan or saucepan1 ?r[ 9 f f\r to six slic$ es*alots1 f\r ounces ( ! lean ( an undress$ ham1 ?ree ounces ( c>rot1 cut 9 small dice1 "o bay leaf1 two or ?ree bran*es ( p>sley1 & "o or two ( ?yme1 b ^! la/ mu/ be small2 ?ree cloves1 a blade ( mace1 & a doz5 corns ( pepp]2 add "p ( a root ( p>sley1 if x be at h&1 & keep ! :ole /irr$ or %ak5 ov] a mod]ate fire = tw5ty m9utes1 !n add by degrees "o p9t ( v /rong veal /ock or gravy1 & /ew ! :ole g5tly f ?irty to =ty m9utes2 /ra9 x1 skim (f ! fat1 & x w be ready to s]ve4 ,butt]1 #b oz42 es*alots1 #d to #f2 lean ( undress$ ham1 #d oz42 c>rots1 #c oz42 bay leaf1 #a2 little ?yme & p>sley1 9 bran*es2 cloves1 #c2 mace1 #a blade2 pepp]corns1 #ab2 little p>sley root3 fri$ g5tly1 #bj m9utes4 ,/rong veal /ock1 or gravy1 #a p9t3 /ew$ v s(tly1 #cj to #dj m9utes4 ,,espagnole1 ,,) ,,w9e4 ,take ! same proportions ( +r$i5ts z = ! prec$+ ,espagnole1 ) ! addition1 if !y %\ld be at h&1 ( a doz5 small mu%rooms prep>$ z = /ew+2 :5 ^! h fri$ g5tly 9 ! /ewpan until x appe>s ( a r$di% col\r all r\nd1 /ir 9 a tablespoonful ( fl\r1 & :5 x is lightly br[n$1 add 9 small portions1 lett+ ea* "o boil up be=e ! next is p\r$ 91 & %ak+ ! pan well r\nd1 ?ree qu>t]s ( a p9t ( hot & good veal gravy1 & ne>ly half a p9t ( ,madeira or %]ry4 ,:5 ! sauce has boil$ g5tly = half an h\r1 add to x a small quantity ( cay5ne & "s salt1 if ?is la/ be ne$$2 !n /ra9 x1 skim (f ! fat entirely %\ld any appe> ^u ! surface1 & s]ve x v hot4 ,a small] proportion ( w9e add$ a few m9utes be=e ! sauce is ready = table1 w\ld p]haps bett] suit ) ,engli% ta/e1 z ) long] boil+ its flav\r passes (f almo/ entirely4 ,ei!r ( ^! ,espagnoles1 p\r$ ov] ! well bruis$ rema9s ( pheasants1 p>tridges1 or moor f[l1 & boil$ ) !m = an h\r1 w become mo/ admirable game gravy1 & w\ld g5]ally be consid]$ a sup]lative addition to o!r roa/ birds ( _! k9d1 z well z to ! ha% or salmi1 = :i* see ,*apt] ,,xv4 ,+r$i5ts z 9 prec$+ receipt1 ) mu%rooms #ab to #ah2 ,madeira1 or good %]ry1 #a_/d to #a_/b p9t4 ,,jus ,,des ,,rognons1 ,,or1 ,,kidney ,,gravy4 ,/rip ! sk9 & take ! fat f ?ree fre% mutton kidneys1 slice & fl\r !m2 melt two ounces ( butt] 9 a deep saucepan1 & put 9 ! kidneys1 ) an onion cut small1 & a teaspoonful ( f9e h]bs /ripp$ f ! /alks4 ,keep ^! well %ak5 ov] a cle> fire until ne>ly all ! moi/ure is dri$ up2 !n p\r 9 a p9t ( boil+ wat]1 add half a teaspoonful ( salt1 & a little cay5ne or common pepp]1 & let ! gravy boil g5tly = an h\r & a half1 or long]1 if x be n ?ick & ri*4 ,/ra9 x ?r\gh a f9e sieve1 & take (f ! fat4 ,spice or catsup may be add$ at pleasure4 ,mutton kidneys1 #c2 butt]1 #b oz42 onion1 #a2 f9e h]bs1 #a teaspoonful3 #a_/b h\r4 ,wat]1 #a p9t2 salt1 #a_/b teaspoonful2 little cay5ne1 or black pepp]3 #a-a_/b h\r4 ,obs4--,?is is an excell5t *eap gravy = h>icots1 curries1 or ha%es ( mutton2 x may be mu* improv$ by ! addition ( two or ?ree es*alots1 & a small bit or two ( lean meat4 ,,gravy ,,9 ,,ha/e4 ,*op f9e a few bits ( lean meat1 a small onion1 a few slices ( c>rot & turnip1 & a little ?yme & p>sley2 put ^! ) half an ounce ( butt] into a ?ick saucepan1 & keep !m /irr$ until !y are slightly br[n$2 add a little spice1 & wat] 9 ! proportion ( a p9t to a p\nd ( meat2 cle> ! gravy f scum1 let x boil half an h\r1 !n /ra9 x = use4 ,meat1 #a lb42 #a small onion2 little c>rot1 turnip1 ?yme1 & p>sley2 butt]1 #a_/b oz42 cloves1 #f2 corns ( pepp]1 #ab2 wat]1 #a p9t3 #a_/b h\r4 ,,*eap ,,gravy ,,= ,a ,,roa/ ,,f[l4 ,:5 !re is nei!r bro? nor gravy to be _h1 nor meat ( :i* ei!r c be made1 boil ! neck ( ! f[l aft] hav+ cut x small1 9 half a p9t ( wat]1 ) any slight season+s ( spice or h]bs1 or ) a little salt & pepp] only2 x %\ld /ew v s(tly = an h\r or m1 or ! quantity w be too mu* r$uc$4 ,:5 ! bird is j ready = table1 take ! gravy f ! dripp+-pan1 & dra9 (f ! fat f x z closely z possible2 /ra9 ! liquor f ! neck to x1 mix+ !m smoo?ly1 pass ! gravy aga9 ?r\gh ! /ra9]1 heat x1 add salt & pepp] or cay5ne1 if ne$$1 & s]ve x extremely hot4 ,:5 ?is is done1 ! f[l %\ld be ba/$ ) good butt] only1 & well fl\r$ :5 x is fir/ laid to ! fire4 ,_m cooks always mix ! gravy f ! pan :5 game is roa/$1 ) t :i* !y s5d to table ) x1 z !y ?9k t x enri*es ! flav\r2 b to _m p]sons x is peculi>ly di/a/eful4 ,neck ( f[l2 wat]1 #a_/b p9t2 pepp]1 salt 7little vegetable & spice at *oice73 /ew$ g5tly1 #a h\r2 /ra9$1 /irr$ to ! gravy ( ! roa/1 well cle>$ f fat4 ,,ano!r ,,*eap ,,gravy ,,= ,a ,,f[l4 ,a little good bro? add$ to half a doz5 dice ( lean ham1 lightly br[n$ 9 a morsel ( butt]1 ) half a doz5 corns ( pepp] & a small bran* or two ( p>sley1 & /ew$ = half an h\r1 w make excell5t gravy ( a common k9d4 ,:5 !re is no bro?1 ! neck ( ! *ick5 mu/ be /ew$ d[n to supply its place4 ,,gravy ,,or ,,sauce ,,= ,a ,,goose4 ,m9ce1 & br[n 9 a small saucepan1 ) a slice ( butt]1 two ounces ( mild onion14 ,:5 x beg9s to br[n1 /ir to x a teaspoonful ( fl\r1 & 9 five or six m9utes aft]w>ds1 p\r 9 by degrees ! ?ird ( a p9t ( good br[n gravy2 let ?is simm] fifte5 m9utes2 /ra9 x1 br+ x aga9 to ! po9t ( boil+1 & add to x a teaspoonful ( made mu/>d mix$ well ) a glass ( port w9e4 ,season x ) cay5ne & pepp] & salt1 if ?is la/ be ne$$4 ,d n let ! sauce boil aft] ! w9e is add$1 b s]ve x v hot4 ,onions1 #b oz42 butt]1 #a-a_/b oz43 #aj to #ae m9utes4 ,fl\r1 #a teaspoonful3 #e to #f m9utes4 ,gravy1 #a_/c p9t3 #ae m9utes4 ,mu/>d1 #a teaspoonful2 port w9e1 #a glassful2 cay5ne pepp]2 salt4 ,see also ,*ri/oph] ,nor?'s own sauce1 page #aai4 ,,orange ,,gravy ,,= ,,wild ,,f[l4 ,boil = ab\t t5 m9utes1 9 half a p9t ( ri* & highly-flav\r$ br[n gravy1 or ,espagnole1 half ! r9d ( a ,seville orange1 p>$ z ?9 z possible1 & a small /rip ( lemon-r9d1 ) a bit ( sug> ! size ( a hazel-nut4 ,/ra9 x (f1 add to x a qu>t] p9t ( port or cl>et1 ! juice ( half a lemon1 & a tablespoonful ( ,seville orange-juice3 season x ) cay5ne1 & s]ve x z hot z possible4 ,gravy1 #a_/b p9t2 #a_/b ! r9d ( a ,seville orange2 lemon-peel1 #a small /rip2 sug>1 size ( hazel-nut3 #aj m9utes4 ,juice ( #a_/b a lemon2 ,seville orange-juice1 #a tablespoonful2 cay5ne4 ,see also ,*ri/oph] ,nor?'s own sauce1 page #aai4 ,,meat ,,jellies ,,= ,,pies ,,& ,,sauces4 ,a v firm meat jelly is easily made by /ew+ sl[ly d[n equal p>ts ( %9 ( beef1 & knuckle or neck ( veal1 ) a p9t ( cold wat] to ea* p\nd ( meat2 b to give x flav\r1 "s ?ick slices ( lean unboil$ ham %\ld be add$ to x1 two or ?ree c>rots1 "s spice1 a bun* ( p>sley1 "o mild onion1 or m1 & a mod]ate quantity ( salt2 or "p ( ! meat may be omitt$1 & a calf's head1 or ! scalp ( "o1 v advantage\sly sub/itut$ = x1 ?\gh ! flav\r+ mu/ !n be height5$1 because1 ?\gh v gelat9\s1 ^! are 9 !mselves exce$+ly insipid to ! ta/e4 ,if rapidly boil$1 ! jelly w n be cle>1 & x w be difficult to r5d] x s )\t cl>ify+ x ) ! :ites ( eggs1 :i* x ought nev] to require2 if v g5tly /ew$1 on ! contr>y1 x w only ne$ to be pass$ ?r\gh a f9e sieve1 or clo?4 ,! fat mu/ be c>efully remov$1 aft] x is q cold4 ,! %9 ( beef recomm5d$ = ?is & o!r receipts1 %\ld be f ! middle ( ! leg ( "y heif] beef1 n ( t :i* is l>ge & co>se4 ,middle ( small %9 ( beef1 #c lbs42 knuckle or neck ( veal1 #c lbs42 lean ( ham1 #a_/b lb42 wat]1 #c qu>ts2 c>rots1 #b l>ge1 or #c small2 bun* ( p>sley2 #a mild onion1 /uck ) #h cloves2 #b small bay-leaves2 #a l>ge blade ( mace2 small saltspoonful ( pepp]corns2 salt1 #c_/d oz4 7m if ne$$73 #e to #f h\rs' v g5tle /ew+4 ,obs4--,a f9] jelly may be made by us+ a l>g] proportion ( veal ?an ( beef1 & by add+ cle> beef or veal bro? to x in/ead ( wat]1 9 a small proportion at fir/1 z direct$ 9 ! receipt = consomm1 see page #ih1 & by p\r+ 9 ! rema9d] :5 ! meat is heat$ ?r\gh4 ,! necks ( p\ltry1 any inf]ior jo9ts ( !m omitt$ f a fricassee or o!r di%1 or an old f[l1 w fur!r improve x mu*2 an es*alot or two may at *oice be boil$ d[n 9 x1 in/ead ( ! onion1 b ! flav\r %\ld be sc>cely p]ceptible4 ,a ,,*eap] ,,meat ,,jelly4 ,"o calf's foot1 a p\nd & a half or two p\nds ( neck ( veal or beef1 a small onion1 a c>rot1 a bun* ( p>sley1 a little spice1 a bit or two ( q lean ham1 dress$ or undress$1 & five half p9ts ( wat]1 boil$ v sl[ly = five or six h\rs w give a /rong1 ?\gh n a highly-flav\r$ jelly4 ,m ham1 any bones ( unboil$ meat1 p\ltry1 or game w1 9 ?is respect1 improve x2 & ! liquor 9 :i* f[ls or veal h be5 boil$ = table %\ld1 :5 at h&1 be us$ = x in/ead ( wat]4 ,^! jellies keep mu* bett] & long] :5 no vegetables are /ew$ d[n 9 !m4 ,,glaze4 ,?is is m]ely /rong1 cle> gravy or jelly boil$ quickly d[n to ! consi/5ce ( ?9 cream2 b ?is r$uction mu/ be c>efully manag$ t ! glaze may be br\ght to ! prop] po9t )\t be+ burn$2 x mu/ be att5tively wat*$1 & /irr$ )\t be+ quitt$ = a mom5t f ! "t ( its beg9n+ to ?ick52 :5 x has rea*$ ! prop] degree ( boil+1 x w jelly 9 dropp+ f ! spoon1 l pres]ve1 & %\ld !n be p\r$ out imm$iately1 or x w burn4 ,:5 want$ = use1 melt x g5tly by plac+ ! vessel :i* conta9s x 7see article ,glaz+1 ,*apt] ,,ix47 9 a pan ( boil+ wat]1 & ) a pa/e-bru% lay x on to ! meat1 ^u :i* x w =m a sort ( cle> v>ni%4 ,9 consequ5ce ( ! v great r$uction :i* x und]goes1 salt %\ld be add$ to x sp>+ly :5 x is made4 ,any k9d ( /ock may be boil$ d[n to glaze2 b unless x be /rong1 a p9t w af=d b a spoonful or two3 a small quantity ( x1 h[ev]1 is g5]ally suffici5t1 unless a l>ge repa/ is to be s]v$4 ,two or ?ree lay]s mu/ be giv5 to ea* jo9t4 ,! jellies :i* prec$e ?is w answ] = x extremely well2 & x may be made also ) %9 ( beef /ock1 = common occasions1 :5 no o!r is at h&4 ,,aspic1 ,,or ,,cle> ,,sav\ry-,,jelly4 ,boil a c\ple ( calf's feet1 ) ?ree or f\r p\nds ( knuckle ( veal1 ?ree qu>t]s ( a p\nd ( lean ham1 two l>ge onions1 ?ree :ole c>rots1 & a l>ge bun* ( h]bs1 9 a gallon ( wat]1 till x is r$uc$ m ?an half4 ,/ra9 x (f2 :5 p]fectly cold1 remove e p>ticle ( fat & s$im5t1 & put ! jelly into a v clean /ewpan1 ) f\r :ites ( eggs well beat52 keep x /irr$ until x is ne>ly boil+2 !n place x by ! side ( ! fire to simm] = a qu>t] ( an h\r4 ,let x settle1 & p\r x ?r\gh a jelly-bag until x is q cle>4 ,add1 :5 x fir/ beg9s to boil1 ?ree blades ( mace1 a teaspoonful ( :ite pepp]corns1 & suffici5t salt to flav\r x prop]ly1 all[+ = ! ham1 & ! r$uction4 ,fr5* cooks flav\r ?is jelly ) t>ragon v9eg> :5 x is cl>ifi$2 cold p\ltry1 game1 fi%1 plov]s' eggs1 truffles1 & v>i\s dress$ vegetables1 ) _m o!r ?+s (t5 elaborately prep>$1 & highly ornam5tal1 are m\ld$ & s]v$ 9 x1 especially at l>ge dejeun]s & simil> repa/s4 ,x is also mu* us$ to decorate rais$ pies1 & hams2 & = _m o!r purposes ( ! table4 ,calf's feet1 #b2 veal1 #d lbs42 ham1 #c_/d lb42 onions1 #b2 c>rots1 #c2 h]bs1 l>ge bun*2 mace1 #c blades2 :ite :ole pepp]1 #a teaspoonful2 wat]1 #a gallon3 #e to #f h\rs4 ,:ites ( eggs1 #d3 #ae m9utes4 ---------------------------------------- -------------------------------- ,,*apt] ,v4 ,sauces4 ,,introductory ,,rem>ks4 ,illu/ration3 ,ba9 ,m>ie1 or ,wat] ,ba?4 ,,! diff]5ce betwe5 good & bad cook]y c sc>cely be m /rik+ly %[n ?an 9 ! mann] 9 :i* sauces are prep>$ & s]v$4 ,if well made1 appropriate to ! di%es !y accompany1 & s5t to table ) !m z hot z possible1 !y n only give a height5$ reli% to a d9n]1 b !y prove t bo? skill & ta/e h be5 ex]t$ 9 its arrangem5ts4 ,:5 co>sely or c>elessly prep>$1 on ! contr>y1 z !y too (t5 are1 !y greatly discr$it ! cook1 & are any?+ b acceptable to ! eat]s4 ,melt$ butt]1 ! mo/ common ( all--! 8"o sauce ( ,engl&10 z x is call$ by =eign]s1 & :i* =ms 9 reality ! basis ( a l>ge numb] ( ^? :i* are s]v$ 9 ?is c\ntry--is (t5 s ill prep>$1 be+ ei!r oil$ or lumpy1 or compos$ pr9cipally ( fl\r & wat]1 t x says b little = ! /ate ( cook]y among/ u4 ,we tru/ t ! receipts 9 ! pres5t *apt] are s f> cle>ly giv51 t if /rictly foll[$ !y w mat]ially assi/ ! le>n] 9 prep>+ tol]ably palatable sauces at ! lea/4 ,! cut at ! comm5cem5t ( ! *apt] exhibits a vessel call$ a ba9 m>ie1 9 :i* saucepans are plac$ :5 x is necess>y to keep _! cont5ts hot )\t all[+ !m to boil3 x is extremely useful :5 d9n]s are delay$ aft] !y are ready to s]ve4 ,,to ,,?ick5 ,,sauces4 ,:5 ?is is done ) ! yolks ( eggs1 !y %\ld fir/ be well beat51 & !n mix$ ) a spoonful ( cold /ock %\ld x be at h&1 & ) "o or two ( ! boil+ sauce1 :i* %\ld be /irr$ v quickly to !m1 & !y mu/ 9 turn be /irr$ briskly to ! sauce1 :i* may be held ov] ! fire1 & well %ak5 = an in/ant aft]w>ds1 b nev] plac$ ^u x1 nor all[$ to boil4 ,to ! r\x or ,fr5* ?ick5+ 7:i* foll[s71 ! gravy or o!r liquid :i* is to be mix$ ) x %\ld be p\r$ boil+ & 9 small quantities1 ! saucepan be+ (t5 well %ak5 r\nd1 & ! sauce made to boil up aft] ea* portion is add$4 ,if ?is precaution be obs]v$1 ! butt] w nev] float ^u ! surface1 b ! :ole w be well & smoo?ly bl5d$3 x w o!rwise be difficult to cle> ! sauce f x p]fectly4 ,= invalids1 or p]sons :o object to butt] 9 _! s\ps or sauces1 fl\r only mix$ to a smoo? batt]1 & /irr$ into ! boil+ liquid may be sub/itut$ = o!r ?ick5+3 arr[-root also us$ 9 ! same way1 w answ] ev5 bett] ?an fl\r4 ,,fr5* ,,?ick5+1 ,,or ,,br[n ,,r\x4 ,= ord9>y purposes ?is may be made z x is want$ = use2 b :5 x is requir$ = v>i\s di%es at ! same "t or = cook]y ^u a l>ge scale1 x c be prep>$ at once 9 suffici5t quantity to la/ = sev]al days1 & x w rema9 good = "s "t4 ,dissolve1 ) a v g5tle degree ( heat1 half a p\nd ( good butt]1 !n draw x f ! fire1 skim x well1 give "t = x to settle1 p\r x g5tly f ! s$im5t into a v clean fry+-pan1 & place x ov] a sl[ b cle> fire4 ,put into a dr$g+ box ab\t sev5 ounces ( f9e dry fl\r2 add x gradually to ! butt]1 %ake ! pan (t5 z x is ?r[n 91 & keep ! ?ick5+ con/antly /irr$ until x has acquir$ a cle> light br[n col\r4 ,x %\ld be v sl[ly & equally done1 or its flav\r w be unpleasant4 ,p\r x into a j>1 & /ir a spoonful or two z x is ne$$ into boil+ s\p or gravy4 ,:5 ! butt] is n cl>ifi$ x w absorb an additional ounce ( fl\r1 ! :ole ( :i* ought to be f9e & dry4 ,?is ?ick5+ may be made 9 a well-t9n$ /ewpan ev5 bett] ?an 9 a fry+-pan1 & if simm]$ ov] a coal fire x %\ld be plac$ high above x1 & well gu>d$ f smoke4 ,,:ite ,,r\x1 ,,or ,,fr5* ,,?ick5+4 ,proce$ exactly z = ! prec$+ receipt1 b dr$ge 9 ! fl\r z soon z ! butt] is 9 full simm]1 & be c>eful n to all[ ! ?ick5+ to take ! slighte/ col\r3 ?is is us$ = :ite gravies or sauces4 ,,sauce ,,t\rn,e1 ,,or ,,pale ,,?ick5$ ,,gravy4 ,sauce t\rne is no?+ m ?an ri* pale gravy made ) veal or p\ltry 7see ,consomm1 ,*apt] ,,iv47 & ?ick5$ ) delicate :ite r\x4 ,! ,fr5* give x a flav\r+ ( mu%rooms & gre5 onions1 by boil+ "s ( ea* 9 x = ab\t half an h\r be=e ! sauce is s]v$3 x mu/ !n be /ra9$1 previ\sly to be+ di%$4 ,ei!r fir/ dissolve an ounce ( butt]1 & !n dr$ge gradually to x ?ree-qu>t]s ( an ounce ( fl\r1 & proce$ z = ! prec$+ receipt2 or bl5d ! fl\r & butt] p]fectly ) a knife be=e !y are ?r[n into ! /ewpan1 & keep !m /irr$ )\t ceas+ ov] a cle> & g5tle fire until !y h simm]$ = "s m9utes1 !n place ! /ewpan high ov] ! fire1 & %ake x con/antly until ! r\x has lo/ ! raw ta/e ( ! fl\r2 next1 /ir v gradually to x a p9t ( ! gravy1 :i* %\ld be boil+4 ,set x by ! side ( ! /ove = a few m9utes1 skim x ?or\ghly1 & s]ve x )\t delay4 ,butt]1 #a oz42 fl\r1 #c_/d oz42 /rong pale gravy1 season$ ) mu%rooms & gre5 onions1 #a p9t4 ,obs4 #c4--,) ! addition ( ?ree or f\r yolks ( v fre% eggs1 mix$ ) a season+ ( mace1 cay5ne1 & lemon-juice1 ?is becomes ,g]man sauce1 n[ mu* us$ = fricassees1 & o!r di%es2 & m9c$ p>sley 7boil$7 & *ili v9eg>1 ea* 9 suffici5t quantity to flav\r x agreeably1 conv]t x into a good fi% sauce4 ,b,,*amel4 ,?is is a f9e ,fr5* :ite sauce1 n[ v mu* s]v$ at good ,engli% tables4 ,x may be made 9 v>i\s ways1 & m or less exp5sively2 b x %\ld always be ?ick1 smoo?1 & ri*1 ?\gh delicate 9 flav\r4 ,! mo/ ready mode ( prep>+ x is to take an equal portion ( v /rong1 pale veal gravy1 & ( good cream 7a p9t ( ea* = example71 & !n1 by rapid boil+ ov] a v cle> fire1 to r$uce ! gravy ne>ly half2 next1 to mix ) "p ( ! cream a tablespoonful ( f9e dry fl\r1 to p\r x to ! rema9d]1 :5 x boils1 & to keep ! :ole /irr$ = five m9utes or m ov] a sl[ fire1 = if plac$ ^u a fi]ce "o x w\ld be liable to burn2 !n to add ! gravy1 to /ir & mix ! sauce p]fectly1 & to simm] x = a few m9utes long]4 ,all ! flav\r %\ld be giv5 by ! gravy1 9 :i* ,fr5* cooks boil a h&ful ( mu%rooms1 a few gre5 onions1 & "s bran*es ( p>sley be=e x is r$uc$3 b a good b*amel may be made )\t !m1 ) a /rong consomm 7see pale veal gravy1 page #ih7 well r$uc$4 ,/rong pale veal gravy 7flav\r$ ) mu%rooms or n71 #a p9t3 r$uc$ half4 ,ri* cream1 #a p9t2 fl\r1 #a tablespoonful3 #e m9utes4 ,) gravy1 #d or #e m9utes4 ,obs4--,vel\t1 :i* is a r ?9n] sauce or gravy1 is made by simply well r$uc+ ! cream & /ock sep>ately1 & !n mix+ !m toge!r )\t any ?ick5+4 ,b,,*amel ,,maigre4 7,a *eap ,:ite ,sauce47 ,a good b*amel may be made entirely )\t meat1 :5 economy is an object1 or :5 no gravy is at h&4 ,put into a /ewpan1 or a well-t9n$ & ?ick saucepan1 ) f two to ?ree ounces ( butt]1 a c>rot1 & a c\ple ( small onions1 cut 9 slices1 ) a h&ful ( nicely-clean$ mu%room buttons1 :5 ^! la/ c be easily procur$2 & :5 !y h /ew$ sl[ly = half an h\r1 or until ! butt] is ne>ly dri$ up1 /ir 9 two tablespoonsful ( fl\r1 & p\r 9 a p9t ( new milk1 a little at a "t1 %ak+ ! /ewpan well r\nd1 t ! sauce may be smoo?4 ,boil ! b*amel g5tly = half an h\r2 add a little salt1 & cay5ne2 /ra91 & r$uce x1 if n q ?ick1 or p\r x boil+ to ! yolks ( two fre% eggs4 ,,ano!r ,,common ,b,,*amel4 ,cut half a p\nd ( veal1 & a slice ( lean ham or smok$ beef1 into small dice1 & /ew !m 9 butt]1 ) vegetables1 z direct$ 9 ! =ego+ receipt3 /ir 9 ! same proportion ( fl\r1 !n add ! milk1 & let ! sauce boil v g5tly = an h\r4 ,x %\ld n be all[$ to ?ick5 too mu* be=e x is /ra9$4 ,obs4--,common b*amel1 ) ! addition ( a spoonful ( made-mu/>d1 is an excell5t sauce = boil$ mutton4 ,,ri* ,,melt$ ,,butt]4 ,?is is m p>ticul>ly requir$ 9 g5]al = lob/] sauce1 :5 x is to be s]v$ ) turbot or brill1 & = good oy/] sauce4 ,salmon is itself s ri*1 t less butt] is ne$$ = x ?an = sauce :i* is to accompany a dri] fi%4 ,mix to a v smoo? batt] a dess]tspoonful ( fl\r1 a half-saltspoonful ( salt1 & half a p9t ( cold wat]3 put ^! into a delicately clean saucepan1 ) f f\r to six ounces ( well-flav\r$ butt]1 cut into small bits1 & %ake ! sauce /rongly r\nd1 almo/ )\t cessation1 until ! +r$i5ts are p]fectly bl5d$1 & x is on ! po9t ( boil+2 let x simm] = two or ?ree m9utes1 & x w be ready = use4 ,! be/ ,fr5* cooks recomm5d its n be+ all[$ to boil1 z !y say x ta/es less ( fl\r if s]v$ :5 x is j at ! po9t ( simm]+4 ,cold wat]1 #a_/b p9t2 salt1 #a_/b spoonful2 fl\r1 #a dess]tspoonful3 #c to #d m9utes4 ,butt]1 #d to #f oz4 ,,melt$ ,,butt]4 7,a good common ,receipt47 ,put into a bas9 a l>ge teaspoonful ( fl\r1 & a little salt1 !n mix ) !m v gradually & v smoo?ly a qu>t] ( a p9t ( cold wat]2 turn ^! into a small clean saucepan1 & %ake or /ir !m con/antly ov] a cle> fire until !y h boil$ a c\ple ( m9utes1 !n add an ounce & a half ( butt] cut small1 keep ! sauce /irr$ until ?is is entirely dissolv$1 give ! :ole a m9ute's boil1 & s]ve x quickly4 ,! m usual mode is to put ! butt] 9 at fir/ ) ! fl\r & wat]2 b = inexp]i5c$ or unskilful cooks ! saf] plan is to foll[ ! pres5t receipt4 ,wat]1 #a_/d p9t2 fl\r1 #a teaspoonful3 #b m9utes4 ,butt]1 #a-a_/b oz42 #a m9ute4 ,obs4--,to r5d] ?is a ri* sauce1 increase or ev5 d\ble ! proportion ( butt]4 ,,fr5* ,,melt$ ,,butt]4 ,p\r half a p9t ( good b n v ?ick1 boil+ melt$ butt] to ! well-beat5 yolks ( two or ?ree fre% eggs1 & /ir !m briskly z x is add$2 put ! sauce aga9 into ! saucepan1 & %ake x high ov] ! fire = an in/ant1 b d n all[ x to boil or x w curdle4 ,add a little lemon-juice or v9eg>1 & s]ve x imm$iately4 ,,norfolk ,,sauce1 ,,or ,,ri* ,,melt$ ,,butt] ,,)\t ,,fl\r4 ,put ?ree tablespoonsful ( wat] into a small saucepan1 & :5 x boils add f\r ounces ( fre% butt]2 z soon z ?is is q dissolv$1 take ! saucepan f ! fire1 & %ake x r\nd until ! sauce looks ?ick & smoo?4 ,x mu/ n be all[$ to boil aft] ! butt] is add$4 ,wat]1 #c tablespoonsful2 butt]1 #d oz4 ,,:ite ,,melt$ ,,butt]4 ,?ick5 half a p9t ( new milk ) r less fl\r ?an is direct$ = ! common melt$ butt]1 or ) a little arr[-root1 & /ir into x by degrees aft] x has boil$1 a c\ple ( ounces ( fre% butt] cut small2 d n cease to /ir ! sauce until ?is is entirely dissolv$1 or x may become oil$1 & float ^u ! top ,?9 cream1 sub/itut$ = ! milk1 & flav\r$ ) a few /rips ( lemon-r9d cut extremely ?91 "s salt1 & a small quantity ( p\nd$ mace1 if mix$ ) r less fl\r1 & ! same proportion ( butt]1 w make an excell5t sauce to s]ve ) f[ls or o!r di%es1 :5 no gravy is at h& to make :ite sauce 9 ! usual way4 ,,burnt ,,or ,,br[n$ ,,butt]4 ,melt 9 a fry+-pan ?ree ounces ( fre% butt]1 & keep x /irr$ sl[ly ov] a g5tle fire until x is ( a d>k br[n col\r2 !n p\r to x a c\ple ( tablespoonsful ( good hot v9eg>1 & season x ) black pepp] & a little salt4 ,9 ,france ?is is a fav\rite sauce ) boil$ skate1 :i* is s]v$ ) pl5ty ( crisp$ p>sley1 9 addition1 /rew$ ov] x4 ,x is also (t5 p\r$ ov] poa*$ eggs !re3 x is call$ beurre noir4 ,butt]1 #c oz42 v9eg>1 #b tablespoonsful2 pepp]2 salt4 ,,cl>ifi$ ,,butt]4 ,put ! butt] into a v clean & well-t9n$ saucepan or enamell$ /ewpan1 & melt x g5tly ov] a cle> fire2 :5 x j beg9s to simm]1 skim x ?or\ghly1 draw x f ! fire1 & let x /& a few m9utes t ! butt]milk may s9k to ! bottom2 !n p\r x cle> ( ! s$im5t ?r\gh a musl9 /ra9] or a f9e hair-sieve2 put x into j>s1 & /ore !m 9 a cool place4 ,butt] ?us prep>$ w answ] = all ! ord9>y purposes ( cook]y1 & rema9 good = a great l5g? ( "t4 ,9 ,france1 l>ge quantities are melt$ d[n 9 autumn = w9t] use4 ,! cl>ifi$ butt] ord]$ = ! v>i\s receipts 9 ?is volume1 is m]ely dissolv$ ) a g5tle degree ( heat 9 a small saucepan1 skimm$1 & p\r$ out = use1 leav+ ! ?ick s$im5t beh9d4 ,,v ,,good ,,egg ,,sauce4 ,boil f\r fre% eggs = q fifte5 m9utes1 !n lay !m into pl5ty ( fre% wat]1 & let !m rema9 until !y are p]fectly cold4 ,break ! %ells by roll+ !m on a table1 take !m (f1 sep>ate ! :ites f ! yolks1 & divide all ( ! latt] into qu>t]-in* dice2 m9ce two ( ! :ites tol]ably small1 mix !m lightly1 & /ir !m into ! ?ird ( a p9t ( ri* melt$ butt] or ( :ite sauce3 s]ve ! :ole z hot z possible4 ,eggs1 #d3 boil$ #ae m9utes1 left till cold4 ,! yolks ( all1 :ites ( #b2 ?ird ( p9t ( good melt$ butt] or :ite sauce4 ,salt z ne$$4 ,,sauce ,,( ,,turkeys' ,,eggs4 7,excell5t47 ,! eggs ( ! turkey make a sauce mu* sup]ior to ^? ( ! common f[l4 ,!y %\ld be g5tly boil$ 9 pl5ty ( wat] = tw5ty m9utes4 ,! yolks ( ?ree1 & ! :ites ( "o & a half1 w make a v ri* sauce if prep>$ by ! directions ( ! =ego+ receipt4 ,! eggs ( ! gu9ea f[l also may be conv]t$ into a simil> sauce ) t5 m9utes' boil+4 ,_! delicate size w r5d] x necess>y to increase ! numb] tak5 = x4 ,,common ,,egg ,,sauce4 ,boil a c\ple ( eggs h>d1 & :5 q cold cut ! :ites & yolks sep>ately2 mix !m well1 put !m into a v hot ture51 & p\r boil+ to !m a qu>t] ( a p9t ( melt$ butt]1 /ir1 & s]ve ! sauce imm$iately4 ,:ole eggs1 #b2 melt$ butt]1 #a_/d p9t4 ,,egg ,,sauce ,,= ,,calf',s ,,head4 ,?is is a prov9cial sauce1 s]v$ sometimes ) fi%1 & ) calf's head likewise4 ,?ick5 to ! prop] consi/5ce ) fl\r & butt] "s good pale veal gravy1 ?r[ into x :5 x boils f "o to two l>ge teaspoonsful ( m9c$ p>sley1 add a slight squeeze ( lemon-juice1 a little cay5ne1 & !n ! eggs4 ,veal gravy1 #a_/b p9t2 fl\r1 #a-a_/b oz42 butt]1 #b oz42 m9c$ p>sley1 #a dess]tspoonful2 lemon-juice1 #a teaspoonful2 little cay5ne2 eggs1 #c to #d4 ,,engli% ,,:ite ,,sauce4 ,boil s(tly 9 half a p9t ( well-flav\r$ pale veal gravy a few v ?9 /rips ( fre% lemon-r9d1 = j suffici5t "t to give _! flav\r to x2 /ir 9 a ?ick5+ ( arr[-root1 or ( fl\r & butt]1 add salt if ne$$1 & mix ) ! gravy a qu>t] ( a p9t ( boil+ cream4 ,= ! be/ k9d ( :ite sauce1 see b*amel1 page #ajg4 ,good pale veal gravy1 #a_/b p9t2 ?ird ( #a lemon-r9d3 #ae to #bj m9utes4 ,fre%ly p\nd$ mace1 ?ird ( saltspoonful2 butt]1 #a to #b oz42 fl\r1 #a teaspoonful 7or arr[-root an equal quantity72 cream1 #a_/d p9t4 ,,v ,,common ,,:ite ,,sauce4 ,! neck & ! feet ( a f[l1 nicely clean$1 & /ew$ d[n 9 half a p9t ( wat]1 until x is r$uc$ to less ?an a qu>t] ( a p9t1 ) a ?9 /rip or two ( lemon-r9d1 a small blade ( mace1 a small bran* or two ( p>sley1 a little salt1 & half a doz5 corns ( pepp]1 !n /ra9$1 ?ick5$1 & flav\r$ by ! prec$+ receipt1 & mix$ ) some?+ m ?an half ! quantity ( cream1 w answ] = ?is sauce extremely well2 & if x be add$1 :5 made1 to ! liv] ( ! *ick51 previ\sly boil$ = six m9utes 9 ! gravy1 !n bruis$ to a smoo? pa/e1 & pass$ ?r\gh a sieve1 an excell5t liv] sauce4 ,a little /ra9$ lemon-juice is g5]ally add$ to x :5 x is ready to s]ve3 x %\ld be /irr$ v briskly 94 ,,dut* ,,sauce4 ,put into a small saucepan ! yolks ( ?ree fre% eggs1 ! juice ( a l>ge lemon1 ?ree ounces ( butt]1 a little salt & nutmeg1 & a w9eglassful ( wat]4 ,hold ! saucepan ov] a cle> fire1 & keep ! sauce /irr$ until x ne>ly boils3 a little cay5ne may be add$4 ,! safe/ way ( mak+ all sauces t w curdle by be+ all[$ to boil1 is to put !m into a j>1 & to set ! j> ov] ! fire 9 a saucepan ( boil+ wat]1 & !n to /ir ! +r$i5ts con/antly until ! sauce is ?ick5$ suffici5tly to s]ve4 ,yolks ( eggs1 #c2 juice1 #a lemon2 butt]1 #c oz42 little salt & nutmeg2 wat]1 #a w9eglassful2 cay5ne at pleasure4 ,obs4--,a small cupful ( veal gravy1 mix$ ) pl5ty ( blan*$ & *opp$ p>sley1 may be us$ in/ead ( wat] = ?is sauce1 :5 x is to be s]v$ ) boil$ veal1 or ) calf's head4 ,,fricassee ,,sauce4 ,/ir briskly1 b by degrees1 to ! well-beat5 yolks ( two l>ge or ( ?ree small fre% eggs1 half a p9t ( common ,engli% :ite sauce2 put x aga9 into ! saucepan1 give x a %ake ov] ! fire1 b be extremely c>eful n to all[ x to boil1 & j be=e x is s]v$ /ir 9 a dess]tspoonful ( /ra9$ lemon-juice4 ,:5 meat or *ick5s are fricasse$1 !y %\ld be lift$ f ! saucepan ) a slice1 dra9$ on x f ! sauce1 & laid into a v hot di% be=e ! eggs are add$1 & :5 ^! are j set1 ! sauce %\ld be p\r$ on !m4 ,,bread ,,sauce4 ,p\r q boil+1 on half a p9t ( ! f9e/ bread-crumbs1 an equal measure ( new milk2 cov] !m closely ) a plate1 & let ! sauce rema9 = tw5ty or ?irty m9utes2 put x !n into a delicately clean saucepan1 ) a small saltspoonful ( salt1 half z mu* p\nd$ mace1 a little cay5ne1 & ab\t an ounce ( fre% butt]2 keep x /irr$ con/antly ov] a cle> fire = a few m9utes1 !n mix ) x a c\ple ( spoonsful ( good cream1 give x a boil1 & s]ve x imm$iately4 ,:5 cream is n to be _h1 an additional spoonful or two ( milk mu/ be us$4 ,! bread us$ = sauce %\ld be /ale1 & lightly grat$ d[n into extremely small crumbs1 or ! prep>ation w look r\gh :5 s5t to table4 ,n only ! cru/1 b all heavy-look+ or imp]fectly bak$ portions ( x1 %\ld be entirely p>$ (f1 & x %\ld be press$ aga9/ ! grat] only s mu* z w r$uce x easily into crumbs4 ,:5 /ale bread _c be procur$1 ! new %\ld be slic$ ?91 or brok5 up small1 & beat5 q smoo? ) a =k aft] x has be5 soak$4 ,z "s w absorb m liquid ?an o!rs1 ! cook mu/ increase a little ! above proportion %\ld x be ne$$4 ,equal p>ts ( milk & ( ?9 cream make an excell5t bread sauce3 m butt] c be us$ to enri* x :5 x is lik$4 ,bread-crumbs & new milk1 ea* #a_/b p9t 7or any o!r measure72 soak$ #bj to #cj m9utes1 or m4 ,salt1 small saltspoonful2 mace1 half z mu*2 little cay5ne2 butt]1 #a oz42 boil$ #d to #e m9utes4 #b to #d spoonsful ( good cream 7or milk73 #a m9ute4 ,or3 bread-crumbs1 #a_/b p9t2 milk & cream1 ea* #a_/d p9t2 & f #b to #d spoonsful ( ei!r 9 addition4 ,obs4--,v pale1 /rong veal gravy is sometimes p\r$ on ! bread-crumbs1 in/ead ( milk2 & ^!1 aft] be+ soak$1 are boil$ extremely dry1 & !n br\ght to ! prop] consi/5ce ) ri* cream4 ,! gravy may be highly flav\r$ ) mu%rooms :5 ?is is done4 ,,bread ,,sauce ,,) ,,onion4 ,put into a v clean saucepan ne>ly half a p9t ( f9e bread-crumbs1 & ! :ite "p ( a l>ge mild onion cut into qu>t]s2 p\r to ^! ?ree-qu>t]s ( a p9t ( new milk1 & boil !m v g5tly1 keep+ !m (t5 /irr$ until ! onion is p]fectly t5d]1 :i* w be 9 f =ty m9utes to an h\r4 ,press ! :ole ?r\gh a hair-sieve1 :i* %\ld be z clean z possible2 r$uce ! sauce by quick boil+ %\ld x be too ?92 add a season+ ( salt & grat$ nutmeg1 an ounce ( butt]1 & f\r spoonsful ( cream2 & :5 x is ( a prop] ?ickness1 di%1 & s5d x quickly to table4 ,bread-crumbs1 ne>ly #a_/b p9t2 :ite "p ( #a l>ge mild onion2 new milk1 #c_/d p9t3 #dj to #fj m9utes4 ,season+ ( salt & grat$ nutmeg2 butt]1 #a oz42 cream1 #d tablespoonsful3 to be boil$ till ( a prop] consi/5ce4 ,obs4--,?is is an excell5t sauce = ^? :o l a subdu$ flav\r ( onion 9 x2 b z _m p]sons object to any1 ! cook %\ld asc]ta9 :e!r x be lik$ be=e %e foll[s ?is receipt4 ,,common ,,lob/] ,,sauce4 ,add to half a p9t ( good melt$ butt] a tablespoonful ( ess5ce ( an*ovies1 a small half-saltspoonful ( fre%ly p\nd$ mace1 & less ?an a qu>t] "o ( cay5ne4 ,if a c\ple ( spoonsful ( cream %\ld be at h&1 /ir !m to ! sauce :5 x boils2 !n put 9 ! fle% ( ! tail & claws ( a small lob/] cut into dice 7or any o!r =m7 ( equal size4 ,keep ! saucepan by ! side ( ! fire until ! fi% is q heat$ ?r\gh1 b d n let ! sauce boil aga93 s]ve x v hot4 ,a small quantity c be made on occasion ) ! rema9s ( a lob/] :i* has be5 s]v$ at table4 ,melt$ butt]1 #a_/b p9t2 ess5ce ( an*ovies1 #a tablespoonful2 p\nd$ mace1 small #a_/b saltspoonful2 less ?an #a_/d "o ( cay5ne2 cream 7if add$71 #b tablespoonsful2 fle% ( small lob/]4 ,,good ,,lob/] ,,sauce4 ,select = ?is a p]fectly fre% h5 lob/]2 split ! tail c>efully1 & take out ! inside coral2 p\nd half ( x 9 a mort> v smoo?ly ) less ?an an ounce ( butt]1 rub x ?r\gh a hair-sieve1 & put x aside4 ,cut ! firm fle% ( ! fi% into dice ( n less ?an half an in* 9 size2 & :5 ^! are ready1 make z mu* good melt$ butt] z w supply ! quantity ( sauce requir$ = table1 & if to be s]v$ ) a turbot or o!r l>ge fi% to a num]\s company1 let x be pl5tifully provid$4 ,season x slightly ) ess5ce ( an*ovies1 & well ) cay5ne1 mace1 & salt2 add to x a few spoonsful ( ri* cream1 & !n mix a small portion ( x v gradually ) ! p\nd$ coral2 :5 ?is is suffici5tly liquefi$ p\r x into ! sauce1 & /ir ! :ole well toge!r2 put 9 imm$iately ! fle% ( ! fi%1 & heat ! sauce ?or\ghly by ! side ( ! fire )\t all[+ x to boil1 = if x %\ld d s its f9e col\r w\ld be de/roy$4 ,! :ole ( ! coral may be us$ = ! sauce :5 no portion ( x is requir$ = o!r purposes4 ,,crab ,,sauce4 ,! fle% ( a fre% well-condition$ crab ( mod]ate size is m t5d] & delicate ?an t ( a lob/]1 & may be conv]t$ into an excell5t fi% sauce4 ,divide x into small flakes1 & add x to "s good melt$ butt]1 :i* has be5 flav\r$ z = ei!r ( ! sauces above4 ,a portion ( ! cream conta9$ 9 ! fi% may fir/ be smoo?ly m+l$ ) ! sauce4 ,,good ,,oy/] ,,sauce4 ,at ! mom5t !y are want$ = use1 op5 ?ree doz5 ( f9e plump native oy/]s2 save c>efully & /ra9 _! liquor1 r9se !m sep>ately 9 x1 put !m into a v clean saucepan1 /ra9 ! liquor aga91 & p\r x to !m2 heat !m sl[ly1 & keep !m f "o to two m9utes at ! simm]+ po9t1 )\t all[+ !m to boil1 z t w r5d] !m h>d4 ,lift !m out & be>d !m neatly2 add to ! liquor ?ree ounces ( butt] smoo?ly mix$ ) a l>ge dess]tspoonful ( fl\r2 /ir ^! )\t ceas+ until !y boil1 & are p]fectly mix$2 !n add to !m gradually a qu>t] ( a p9t1 or r m1 ( new milk1 or ( ?9 cream 7or equal p>ts ( bo?71 & cont9ue ! /irr+ until ! sauce boils aga92 add a little salt1 %\ld x be ne$$1 & a small quantity ( cay5ne 9 ! f9e/ p[d]2 put 9 ! oy/]s1 & keep ! saucepan by ! side ( ! fire until ! :ole is ?or\ghly hot & beg9s to simm]1 !n turn ! sauce into a well-heat$ ture51 & s5d x imm$iately to table4 ,small plump oy/]s1 #c doz52 butt]1 #c oz42 fl\r1 #a l>ge dess]tspoonful2 ! oy/] liquor2 milk or cream1 full #a_/d p9t2 little salt & cay5ne4 ,,common ,,oy/] ,,sauce4 ,prep>e & plump two doz5 ( oy/]s z direct$ 9 ! receipt above2 add _! /ra9$ liquor to a qu>t] ( a p9t ( ?ick melt$ butt] made ) milk1 or ) half milk & half wat]2 /ir ! :ole until x boils1 put 9 ! oy/]s1 & :5 !y are q heat$ ?r\gh s5d ! sauce to table )\t delay4 ,"s p]sons l a little cay5ne & ess5ce ( an*ovies add$ to x :5 x is s]v$ ) fi%2 o!rs pref] ! unmix$ flav\r ( ! oy/]s4 ,oy/]s1 #b doz5s2 _! liquor2 melt$ butt]1 #a_/d p9t4 7,little cay5ne & #a dess]tspoonful ( ess5ce ( an*ovies :5 lik$47 ,,%rimp ,,sauce4 ,! fi% = ?is sauce %\ld be v fre%4 ,%ell quickly "o p9t ( %rimps & mix !m ) half a p9t ( melt$ butt]1 to :i* a few drops ( ess5ce ( an*ovies & a little mace & cay5ne h be5 add$4 ,z soon z ! %rimps are heat$ ?r\gh1 di%1 & s]ve ! sauce1 :i* ought n to boil aft] !y are put 94 ,_m p]sons add a few spoonsful ( ri* cream to all %ell-fi% sauces4 ,%rimps1 #a p9t2 melt$ butt]1 #a_/b p9t2 ess5ce ( an*ovies1 #a teaspoonful2 mace1 #a_/d teaspoonful2 cay5ne1 v little4 ,,an*ovy ,,sauce4 ,to half a p9t ( good melt$ butt] add ?ree dess]tspoonsful ( ess5ce ( an*ovies1 a qu>t] ( a teaspoonful ( mace1 & a r high season+ ( cay5ne2 or p\nd ! fle% ( two or ?ree f9e mell[ an*ovies v smoo?1 mix x ) ! boil+ butt]1 simm] ^! = a m9ute or two1 /ra9 ! sauce if ne$ful1 add ! spices1 give x a boil1 & s]ve x4 ,melt$ butt]1 #a_/b p9t2 ess5ce ( an*ovies1 #c dess]tspoonsful2 mace1 #a_/d teaspoonful2 cay5ne1 to ta/e4 ,or1 #c l>ge an*ovies f9ely p\nd$1 & ! same proportions ( butt] & spice4 ,,cream ,,sauce ,,= ,,fi%4 ,knead v smoo?ly toge!r ) a /rong-blad$ knife1 a l>ge teaspoonful ( fl\r ) ?ree ounces ( good butt]2 /ir !m 9 a v clean saucepan or /ewpan ov] a g5tle fire until ! butt] is dissolv$1 !n ?r[ 9 a little salt & "s cay5ne1 give ! :ole "o m9ute's simm]1 & add1 v gradually1 half a p9t ( good cream2 keep ! sauce con/antly /irr$ until x boils1 !n mix ) x a dess]tspoonful ( ess5ce ( an*ovies1 & half z mu* *ili v9eg> or lemon-juice4 ,! addition ( %ell$ %rimps or lob/]s cut 9 dice1 w conv]t ?is at once into a mo/ excell5t sauce ( ei!r4 ,p\nd$ mace may be add$ to x ) ! cay5ne2 & x may be ?9n$ ) a few spoonsful ( milk %\ld x be too ?ick4 ,omit ! ess5ce ( an*ovies1 & mix ) x "s p>sley boil$ v gre5 & m9c$1 & x becomes a good sauce = p\ltry4 ,butt]1 #c oz42 fl\r1 #a l>ge teaspoonful3 #b to #c m9utes4 ,cream1 #a_/b p9t2 ess5ce ( an*ovies1 #a l>ge dess]tspoonful 7m if lik$72 *ili v9eg> or lemon-juice1 #a teaspoonful2 salt1 #a_/d saltspoonful4 ,,%>p ,,ma,,tre ,d',h,,tel ,,sauce4 7,engli% ,receipt47 ,= a ri* sauce ( ?is k9d1 mix a dess]tspoonful ( fl\r ) f\r ounces ( good butt]1 b ) f two to ?ree ounces only = common occasions2 knead !m toge!r until !y resemble a smoo? pa/e1 !n proce$ exactly z = ! sauce above1 b sub/itute good pale veal gravy1 or /rong1 pure-flav\r$ veal bro?1 or %9 ( beef /ock 7:i* if well made has little col\r71 = ! cream2 & :5 ^! h boil$ = two or ?ree m9utes1 /ir 9 a tablespoonful ( common v9eg> & "o ( *ili v9eg>1 ) z mu* cay5ne z w flav\r ! sauce well1 & "s salt1 %\ld x be ne$$2 ?r[ 9 f two to ?ree dess]tspoonsful ( f9ely-m9c$ p>sley1 give ! :ole a boil1 & x w be ready to s]ve4 ,a tablespoonful ( mu%room catsup or ( ,h>vey's sauce may be add$ ) ! v9eg> :5 ! col\r ( ! sauce is immat]ial4 ,x may be s]v$ ) boil$ calf's head1 or ) boil$ eels ) good effect2 & v>i\s k9ds ( cold meat & fi% may be re-w>m$ = table 9 x1 z we h direct$ 9 ano!r "p ( ?is volume4 ,) a little m fl\r1 & a flav\r+ ( ess5ce ( an*ovies1 x w make1 )\t ! p>sley1 an excell5t sauce = ^! la/1 :5 !y are fir/ dress$4 ,butt]1 #b to #d oz42 fl\r1 #a dess]tspoonful2 pale veal gravy or /rong bro?1 or %9 ( beef /ock1 #a_/b p9t2 cay5ne2 salt1 if ne$$2 common v9eg>1 #a tablespoonful2 *ili v9eg>1 #a tablespoonful4 7,catsup or ,h>vey's sauce1 accord+ to circum/ances47 ,,fr5* ,,ma,,tre ,d',h,,tel1#ee ,,or ,,/ew>d',s ,,sauce4 ,footnote #ee3 ,! ,matre d',htel is1 prop]ly1 ! ,h\se ,/ew>d4 ,add to half a p9t ( ri*1 pale veal gravy1 well ?ick5$ ) ! :ite r\x ( page #ajh1 a good season+ ( pepp]1 salt1 m9c$ p>sley1 & lemon-juice2 or make ! ?ick5+ ) a small tablespoonful ( fl\r1 & a c\ple ( ounces ( butt]2 keep ^! /irr$ con/antly ov] a v g5tle fire f t5 to fifte5 m9utes1 !n p\r ! gravy to !m boil+1 9 small portions1 mix+ ! :ole well z x is add$1 & lett+ x boil up betwe5 ea*1 = unless ?is be done ! butt] w be likely to float ^u ! surface4 ,simm] ! sauce = a few m9utes1 & skim x well1 !n add salt %\ld x be ne$$1 a tol]able season+ ( pepp] or ( cay5ne 9 f9e p[d]1 f two to ?ree teaspoonsful ( m9c$ p>sley1 & ! /ra9$ juice ( a small lemon4 ,= "s di%es1 ?is sauce is ?ick5$ ) ! yolks ( eggs1 ab\t f\r to ! p9t4 ,! ,fr5* "w into _! sauces g5]ally a small bit ( fre% butt] j be=e !y are tak5 f ! fire1 to give !m mell[ness3 ?is is done usually = ! ,matre d',htel ,sauce4 ,,ma,,tre ,d',h,,tel ,,sauce ,,maigre1#ef ,,or ,,)\t ,,gravy4 ,footnote #ef3 ,maigre1 made )\t meat4 ,sub/itute half a p9t ( good melt$ butt] = ! gravy1 & add to x ! same season+s z above4 ,a d\ble quantity ( ^! sauces w be ne$$ :5 !y are requir$ to cov] a l>ge fi%2 9 t case !y %\ld be ?ick en\gh to adh]e to x well4 ,melt$ butt]1 #a_/b p9t2 season+ ( salt & pepp]1 or cay5ne2 m9c$ p>sley1 #b to #c teaspoonsful2 juice1 #a small lemon4 ,= ,,cold ,,ma,,tre ,d',h,,tel ,,sauce1 see ,*apt] ,,vi4 ,,! ,,lady',s ,,sauce4 7,= ,fi%47 ,p\nd to a v smoo? pa/e ! inside coral ( a lob/] ) a small slice ( butt]1 & "s cay5ne2 rub x ?r\gh a hair-sieve1 ga!r x toge!r1 & mix x v smoo?ly ) f half to ?ree-qu>t]s ( a p9t ( sauce t\rne or ( cream fi%-sauce1 previ\sly well season$ ) cay5ne & salt1 & mod]ately ) p\nd$ mace2 br+ x to ! po9t ( boil+ only2 /ir 9 quickly1 b gradually1 a tablespoonful ( /ra9$ lemon-juice1 & s]ve x v hot4 ,:5 nei!r cream nor gravy is at h&1 sub/itute ri* melt$ butt] mix$ ) a dess]tspoonful or two ( ess5ce ( an*ovies1 & well season$4 ,! f9e col\r ( ! coral w be de/roy$ by boil+4 ,?is sauce1 :i* ! ,fr5* call ,sauce l',aurore1 may be s]v$ ) brill1 boil$ soles1 gray mullet1 & "s few o!r k9ds ( fi%3 x is quickly made :5 ! lob/] butt] ( ,*apt] ,,vi4 is 9 ! h\se4 ,coral ( lob/]1 p\nd$2 cream sauce1 or sauce t\rne 7?ick5$ pale veal gravy71 #a_/b to #c_/d p9t2 lemon-juice1 #a tablespoonful2 salt1 cay5ne1 & mace1 z ne$$4 ,or3 ri* melt$ butt]1 in/ead ( o!r sauce2 ess5ce ( an*ovies1 #b dess]tspoonsful2 o!r season+1 z above4 ,obs4--,! proportion ( spices "h mu/1 ( c\rse1 dep5d on ! flav\r+ :i* ! gravy or sauce may already h receiv$4 ,,g5evese ,,sauce1 ,,or ,,sauce ,g,n,,voise4 ,cut into dice ?ree ounces ( ! lean ( a well-flav\r$ ham1 & put !m ) half a small c>rot1 f\r cloves1 a blade ( mace1 two or ?ree v small sprigs ( lemon ?yme & ( p>sley1 & r m ?an an ounce ( butt]1 into a /ewpan2 j simm] !m f ?ree-qu>t]s ( an h\r to a :ole h\r1 !n /ir 9 a teaspoonful ( fl\r2 cont9ue ! sl[ /ew+ = ab\t five m9utes1 & p\r 9 by degrees a p9t ( good boil+ veal gravy1 & let ! sauce aga9 simm] s(tly = ne>ly an h\r4 ,/ra9 x (f1 heat x 9 a clean saucepan1 & :5 x boils1 /ir 9 a w9eglassful & a half ( good %]ry or ,madeira1 two tablespoonsful ( lemon-juice1 "s cay5ne1 a little salt if ne$$1 & a small tablespoonful ( fl\r v smoo?ly mix$ ) two ounces ( butt]4 ,give ! :ole a boil aft] ! ?ick5+ is add$1 p\r a portion ( ! sauce ov] ! fi% 7x is s]v$ pr9cipally ) salmon & tr\t71 & s5d ! rema9d] v hot to table 9 a ture54 ,lean ( ham1 #c oz42 #a_/b small c>rot2 #d to #f cloves2 mace1 #a l>ge blade2 ?yme & p>sley1 #c or #d small sprigs ( ea*2 butt]1 #a to #a-a_/b oz43 #ej to #fj m9utes4 ,veal gravy1 #a p9t3 #c_/d to #a h\r4 ,%]ry or ,madeira1 #a-a_/b glassful2 lemon-juice1 #b tablespoonsful2 season+ ( cay5ne & salt2 fl\r1 #a tablespoonful2 butt]1 #b oz43 #a m9ute4 ,obs4--,a teaspoonful or m ( ess5ce ( an*ovies is usually add$ to ! sauce1 ?\gh x is sc>cely requir$4 ,,sauce ,,rob]t4 ,cut f\r or five l>ge onions into small dice1 & br[n !m 9 a /ewpan1 ) ?ree ounces ( butt] & a dess]tspoonful ( fl\r4 ,:5 ( a deep yell[ br[n1 p\r to !m half a p9t ( beef or ( veal gravy1 & let !m simm] = fifte5 m9utes2 skim ! sauce1 add a season+ ( salt & pepp]1 & at ! mom5t ( s]v+1 mix a dess]tspoonful ( made mu/>d ) x4 ,l>ge onions1 #d or #e2 butt]1 #c oz42 fl\r1 dess]tspoonful2 #aj to #ae m9utes4 ,gravy1 #a_/b p9t3 #ae m9utes4 ,mu/>d1 dess]tspoonful4 ,,sauce ,,piquante4 ,br[n lightly 9 an ounce & a half ( butt] a tablespoonful ( m9c$ es*alots or ?ree ( onions2 add a teaspoonful ( fl\r :5 !y are p>tially done2 p\r to !m half a p9t ( gravy or ( good bro?1 & :5 x boils add ?ree *ilies1 a bay-leaf1 & a v small bun* ( ?yme4 ,let ^! simm] = tw5ty m9utes2 take out ! ?yme & bay-leaf1 add a high season+ ( black pepp]1 & half a w9eglassful ( ! be/ v9eg>4 ,a qu>t] ( a teaspoonful ( cay5ne may be sub/itut$ = ! *ilies4 ,es*alots1 #a tablespoonful1 or ?ree ( onions2 fl\r1 #a teaspoonful2 butt]1 #a-a_/b oz43 #aj to #ae m9utes4 ,gravy or bro?1 #a_/b p9t2 *ilies1 #c2 bay-leaf2 ?yme1 small bun*3 #bj m9utes4 ,pepp]1 pl5ty2 v9eg>1 #a_/b w9eglassful4 ,,excell5t ,,hors]adi% ,,sauce4 7,to s]ve hot or cold ) roa/ beef47 ,wa% & wipe a /ick ( "y hors]adi%1 scrape (f ! out] sk91 grate x z small z possible on a f9e grat]1 !n ) two ounces 7or a c\ple ( l>ge tablespoonsful7 ( x mix a small teaspoonful ( salt & f\r tablespoonsful ( good cream2 /ir 9 briskly1 & by degrees1 ?ree dess]tspoonsful ( v9eg>1 "o ( :i* %\ld be *ili v9eg> :5 ! hors]adi% is mild4 ,to heat ! sauce1 put x into a small & delicately clean saucepan1 hold x ov]1 b d n place x ^u ! fire1 & /ir x )\t int]mission until x is ne> ! po9t ( simm]+2 b d n all[ x to boil1 or x w curdle in/antly4 ,hors]adi% pulp1 #b oz4 7or #b l>ge tablespoonsful72 salt1 #a teaspoonful2 good cream1 #d tablespoonsful2 v9eg>1 #c dess]tspoonsful 7( :i* "o %\ld be *ili :5 ! root is mild74 ,obs4--,common ,engli% salad-mixture is (t5 add$ to ! grat$ hors]adi% :5 ! sauce is to be s]v$ cold4 ,,hot ,,hors]adi% ,,sauce4 7,to s]ve ) boil$ or /ew$ meat or fi%47 ,mix ?ree ounces ( "y t5d] grat$ hors]adi% ) half a p9t ( good br[n gravy1 & let x /& by ! side ( ! fire until x is on ! po9t ( boil+2 add salt if requir$1 a teaspoonful ( made mu/>d1 & a dess]tspoonful ( g>lic or ( es*alot v9eg>2 or ! same quantity ( *ili v9eg>1 or twice z mu* common v9eg>4 ,"s cooks /ew ! hors]adi% 9 v9eg> = t5 m9utes1 &1 aft] hav+ dra9$ x f ?is1 mix x ) ne>ly half a p9t ( ?ick melt$ butt]4 ,hors]adi%1 grat$1 #c oz42 br[n gravy1 #a_/b p9t2 made mu/>d1 #a teaspoonful2 es*alot or g>lic v9eg>1 #a dess]tspoonful 7or *ili v9eg>1 ! same quantity1 or common v9eg> twice z mu*74 ,,*ri/oph] ,,nor?',s ,,own ,,sauce ,,= ,,_m ,,meats4 ,?r[ into a small bas9 a heap$ saltspoonful ( good cay5ne pepp]1 9 v f9e p[d]1 & half ! quantity ( salt2#eg add a small dess]tspoonful ( well-ref9$1 p\nd$1 & sift$ sug>2 mix ^! ?or\ghly2 !n p\r 9 a tablespoonful ( ! /ra9$ juice ( a fre% lemon1 two ( ,h>vey's sauce1 a teaspoonful ( ! v be/ mu%room catsup 7or ( cavice71 & a small w9eglassful ( port w9e4 ,heat ! sauce by plac+ ! bas9 9 a saucepan ( boil+ wat]1 or turn x into a j>1 & place ?is 9 ! wat]4 ,s]ve x directly x is ready ) geese or ducks1 tame or wild2 roa/ pork1 v5ison1 fawn1 a grill$ blade-bone1 or any o!r broil4 ,a slight flav\r ( g>lic or es*alot v9eg> may be giv5 to x at pleasure4 ,"s p]sons eat x ) fi%4 ,x is good cold2 &1 if bottl$ directly x is made1 may be /or$ = sev]al days4 ,x is ! bett] = be+ mix$ "s h\rs be=e x is s]v$4 ,! proportion ( cay5ne may be d\bl$ :5 a v pung5t sauce is desir$4 ,footnote #eg3 ,*>act]i/ically1 ! salt ( ?is sauce ought1 p]haps1 to prevail m /rongly ov] ! sug>1 b x w be f\nd = mo/ ta/es suffici5tly piquant z x is4 ,good cay5ne pepp] 9 f9e p[d]1 #a heap$ saltspoonful2 salt1 half z mu*2 p\nd$ sug>1 #a small dess]tspoonful2 /ra9$ lemon-juice1 #a tablespoonful2 ,h>vey's sauce1 #b tablespoonsful2 be/ mu%room catsup 7or cavice71 #a teaspoonful2 port w9e1 #c tablespoonsful1 or small w9eglassful4 7,little es*alot1 or g>lic v9eg> at pleasure47 ,obs4--,?is sauce is exce$+ly good mix$ ) ! br[n gravy ( a ha% or /ew1 or ) t :i* is s]v$ ) game or o!r di%es4 ,,gooseb]ry ,,sauce ,,= ,,mack]el4 ,cut ! /alks & tops f half to a :ole p9t ( q "y gooseb]ries1 wa% !m well1 j cov] !m ) cold wat]1 & boil !m v g5tly inde$1 until !y are t5d]2 dra9 & mix !m ) a small quantity ( melt$ butt]1 made ) r less fl\r ?an usual4 ,"s eat]s pref] ! ma%$ gooseb]ries )\t any addition2 o!rs l t ( a little g+]4 ,! be/ way ( mak+ ?is sauce is to turn ! gooseb]ries into a hair-sieve to dra91 !n to press !m ?r\gh x ) a wood5 spoon1 & to /ir !m 9 a clean /ewpan or saucepan ov] ! fire ) f half to a :ole teaspoonful ( sug>1 j to s(t5 _! extreme acidity1 & a bit ( fre% butt] ab\t ! size ( a walnut4 ,:5 ! fruit is n pass$ ?r\gh ! sieve x is an improvem5t to se$ x4 ,,common ,,sorrel ,,sauce4 ,/rip f ! /alks & ! l>ge fibres1 f "o to a c\ple ( qu>ts ( fre%ly-ga!r$ sorrel2 wa% x v clean1 & put x into a well-t9n$ /ewpan or saucepan 7or into an enamell$ "o1 :i* w\ld be f> bett]71 )\t any wat]2 add to x a small slice ( good butt]1 "s pepp] & salt1 & /ew x g5tly1 keep+ x well /irr$ until x is exce$+ly t5d]1 t x may n burn2 !n dra9 x on a sieve1 or press ! liquid well f x2 *op x z f9e z possible1 & boil x aga9 = a few m9utes ) a spoonful or two ( gravy1 or ! same quantity ( cream or milk1 mix$ ) a half-teaspoonful ( fl\r1 or ) only a fre% slice ( good butt]4 ,! beat5 yolk ( an egg or two /irr$ 9 j z ! sorrel is tak5 f ! fire w s(t5 ! sauce greatly1 & a saltspoonful ( p\nd$ sug> w also be an improvem5t4 ,,asp>agus ,,sauce1 ,,= ,,lamb ,,cutlets4 ,gre5 cut ! t5d] po9ts ( "s "y asp>agus into half-in* l5g?s1 or into ! size ( peas only2 wa% !m well1 !n dra9 & ?r[ !m into pl5ty ( boil+ salt & wat]4 ,:5 !y are q t5d]1 :i* may be 9 f t5 to fifte5 m9utes1 turn !m into a hot /ra9] & dra9 ! wat] ?or\ghly f !m2 put !m1 at ! in/ant ( s]v+1 into half a p9t ( ?ick5$ veal gravy 7see sauce t\rne1 page #ajf71 mix$ ) ! yolks ( a c\ple ( eggs1 & well season$ ) salt & cay5ne1 or :ite pepp]1 or into an equal quantity ( good melt$ butt]3 add to ?is la/ a squeeze ( lemon-juice4 ,! asp>agus w become yell[ if reboil$1 or if left long 9 ! sauce be=e x is s]v$4 ,asp>agus po9ts1 #a_/b p9t3 boil$ #aj to #ae m9utes1 long] if n q t5d]4 ,?ick5$ veal gravy1 #a_/b p9t2 yolks ( eggs1 #b4 ,or3 good melt$ butt]1 #a_/b p9t2 lemon-juice1 small dess]tspoonful1 season+ ( salt & :ite pepp]4 ,,cap] ,,sauce4 ,/ir into ! ?ird ( a p9t ( good melt$ butt] f ?ree to f\r dess]tspoonsful ( cap]s2 add a little ( ! v9eg>1 & di% ! sauce z soon z x boils4 ,keep x /irr$ aft] ! b]ries are add$3 "p ( !m may be m9c$ & a little *ill v9eg> sub/itut$ = _! own4 ,pickl$ na/urtiums make a v good sauce1 & _! flav\r is sometimes pref]r$ to t ( ! cap]s4 ,= a l>ge jo9t1 increase ! quantity ( butt] to half a p9t4 ,melt$ butt]1 ?ird ( p9t2 cap]s1 #c to #d dess]tspoonsful4 ,,br[n ,,cap] ,,sauce4 ,?ick5 half a p9t ( good veal or beef gravy z direct$ = sauce t\rne1 & add to x two tablespoonsful ( cap]s1 & a dess]tspoonful ( ! pickle liquor1 or ( *ili v9eg>1 ) "s cay5ne if ! =m] be us$1 & a prop] season+ ( salt4 ,?ick5$ veal1 or beef gravy1 #a_/b p9t2 cap]s1 #b tablespoonsful2 cap] liquor or *ili v9eg>1 #a dess]tspoonful4 ,,cap] ,,sauce ,,= ,,fi%4 ,to ne>ly half a p9t ( v ri* melt$ butt] add six spoonsful ( /rong veal gravy or jelly1 a tablespoonful ( ess5ce ( an*ovies1 & "s *ili v9eg> or cay5ne1 & f two to ?ree tablespoonsful ( cap]s4 ,:5 !re is no gravy at h& sub/itute a half w9eglassful ( mu%room catsup1 or ( ,h>vey's sauce2 ?\gh ^! deep5 ! col\r m ?an is desirable4 ,,common ,,cucumb] ,,sauce4 ,p>e1 slice1 du/ slightly ) pepp] & ) fl\r1 two or ?ree "y cucumb]s1 & fry !m a f9e br[n 9 a little butt]1 or dissolve an ounce & a half 9 a small /ewpan or iron saucepan1 & %ake !m 9 x ov] a brisk fire f twelve to fifte5 m9utes2 p\r to !m by degrees ne>ly half a p9t ( /rong beef bro?1 or ( br[n gravy2 add salt1 & m pepp] if requir$2 /ew ! :ole = five m9utes1 & s5d ! sauce v hot to table4 ,a m9c$ onion may be br[n$ ) ! cucumb]s :5 x is lik$1 & a spoonful ( v9eg> add$ to !m be=e !y are s]v$4 ,cucumb]s1 #b or #c2 butt]1 #a-a_/b oz42 bro? or gravy1 ne>ly #a_/b p9t2 salt1 pepp]4 ,,ano!r ,,common ,,sauce ,,( ,,cucumb]s4 ,cucumb]s :i* h ! fewe/ se$s are be/ = ?is sauce4 ,p>e & slice two or ?ree1 %\ld !y be small1 & put !m into a saucepan1 9 :i* two ounces1 or r m1 ( butt] h be5 dissolv$1 & are beg9n+ to boil2 place !m high ov] ! fire1 t !y may /ew z s(tly z possible1 )\t tak+ col\r1 = ?ree-qu>t]s ( an h\r1 or long] %\ld !y require x2 add to !m a good season+ ( :ite pepp] & "s salt1 :5 !y are half done2 & j be=e !y are s]v$ /ir to !m half a teaspoonful ( fl\r1 mix$ ) a morsel ( butt]2 /rew 9 "s m9c$ p>sley1 give x a boil1 & f9i% ) a spoonful ( good v9eg>4 ,,:ite ,,cucumb] ,,sauce4 ,qu>t] "s "y quickly-gr[n cucumb]s1 )\t _m se$s 9 !m2 empty !m ( ^!1 & take (f ! r9ds4 ,cut !m into in* l5g?s1 & boil !m f fifte5 to eighte5 m9utes 9 salt & wat]2 press ! wat] f !m ) ! back ( a spoon1 & "w !m ?r\gh a sieve2 mix !m ) a few spoonsful ( b*amel1 or ?ick :ite sauce2 d n let !m boil aga91 b s]ve !m v hot4 ,a sauce ( bett] flav\r is made by boil+ ! cucumb]s 9 veal gravy well season$1 & /irr+ 9 ! beat5 yolks ( two or ?ree eggs1 & a little *ili v9eg> or lemon-juice1 at ! in/ant ( s]v+4 ,ano!r also ( cucumb]s slic$1 & /ew$ 9 butt]1 b )\t be+ at all br[n$1 & !n boil$ 9 pale veal gravy1 :i* mu/ be ?ick5$ ) ri* cream1 is excell5t4 ,a morsel ( sug> improves ?is sauce4 ,cucumb]s1 #c3 #ae to #ah m9utes4 ,:ite sauce1 #a_/d p9t4 ,,:ite ,,mu%room ,,sauce4 ,cut (f ! /ems closely f half a p9t ( small button mu%rooms2 clean !m ) a little salt & a bit ( flannel1 & ?r[ !m into cold wat]1 slightly salt$1 z !y are done2 dra9 !m well1 or dry !m 9 a s(t clo?1 & ?r[ !m into half a p9t ( boil+ b*amel 7see page #ajh71 or ( :ite sauce made ) v fre% milk1 or ?9 cream1 ?ick5$ ) a tablespoonful ( fl\r & two ounces ( butt]4 ,simm] ! mu%rooms f t5 to tw5ty m9utes1 or until !y are q t5d]1 & di% ! sauce1 :i* %\ld be prop]ly season$ ) salt1 mace1 & cay5ne4 ,mu%rooms1 #a_/b p9t2 :ite sauce1 #a_/b p9t2 season+ ( salt1 mace1 & cay5ne3 #aj m9utes4 ,,ano!r ,,mu%room ,,sauce4 ,prep>e f half to a :ole p9t ( v small mu%room-buttons ) great nicety1 & ?r[ !m into an equal quantity ( sauce t\rne2 :5 !y are t5d] add a few spoonsful ( ri* cream1 give ! :ole a boil1 & s]ve x4 ,ei!r ( ^! sauces may be s5t to table ) boil$ p\ltry1 brea/ ( veal1 or veal cutlets3 ! sauce t\rne %\ld be ?ick5$ r m ?an usual :5 x is to be us$ 9 ?is receipt4 ,mu%rooms & sauce t\rne ea*1 #a_/b to :ole p9t3 /ew$ till t5d]4 ,cream1 #d to #h tablespoonsful4 ,,br[n ,,mu%room ,,sauce4 ,v small flaps1 peel$ & fre$ entirely f ! fur1 w answ] = ?is sauce4 ,leave !m :ole or qu>t] !m1 & /ew !m t5d] 9 "s ri* br[n gravy2 give a full season+ ( mace & cay5ne1 add ?ick5+ & salt if ne$$1 & a tablespoonful ( good mu%room catsup4 ,,common ,,tomata ,,sauce4 ,tomatas are s juicy :5 ripe t !y require little or no liquid to r$uce !m to a prop] consi/5ce = sauce2 & !y v>y s exce$+ly 9 size & quality t x is difficult to give precise directions = ! exact quantity :i* 9 _! unripe /ate is ne$$ = !m4 ,take (f ! /alks1 halve ! tomatas1 & g5tly squeeze out ! se$s & wat]y pulp2 !n /ew !m s(tly ) a few spoonsful ( gravy or ( /rong bro? until !y are q melt$4 ,press ! :ole ?r\gh a hair-sieve1 & heat x afre% ) a little additional gravy %\ld x be too ?ick1 & "s cay5ne1 & salt4 ,s]ve x v hot4 ,f9e ripe tomatas1 #f or #h2 gravy or /rong bro?1 #d tablespoonsful3 #a_/b to #c_/d h\r1 or long] if ne$$4 ,salt & cay5ne suffici5t to season ! sauce1 & two or ?ree spoonsful m ( gravy if requir$4 ,obs4--,= a l>ge ture5 ( ?is sauce1 increase ! proportions2 & %\ld x be at fir/ too liquid1 r$uce x by quick boil+4 ,:5 nei!r gravy nor bro? is at h&1 ! tomatas may be /ew$ p]fectly t5d]1 b v g5tly1 9 a c\ple ( ounces ( butt]1 ) "s cay5ne & salt only1 or ) ! addition ( a v little f9ely m9c$ onion2 !n rubb$ ?r\gh a sieve1 & heat$1 & s]v$ )\t any addition1 or ) only t ( a teaspoonful ( *ili v9eg>2 or1 :5 ! col\r is n a pr9cipal consid]ation1 ) a few spoonsful ( ri* cream1 smoo?ly mix$ ) a little fl\r to prev5t its curdl+4 ,! sauce mu/ be /irr$ )\t ceas+ %\ld ! la/ be add$1 & boil$ = f\r or five m9utes4 ,a ,,f9] ,,tomata ,,sauce4 ,/ew v g5tly a doz5 f9e r$ tomatas1 prep>$ z = ! prec$+ receipt1 ) two or ?ree slic$ es*alots1 f\r or five *ilies or a capsicum or two 7or 9 lieu ( ei!r1 ) a qu>t] ( a teaspoonful ( cay5ne pepp]71 a few small dice ( lean ham1 & half a cupful ( ri* gravy4 ,/ir ^! (t51 & :5 ! tomatas are r$uc$ q to a smoo? pulp1 rub !m ?r\gh a sieve2 put !m into a clean saucepan1 ) a few spoonsful m ( ri* gravy1 or ,espagnole1 add salt if ne$$1 boil ! sauce /irr+ x well = t5 m9utes1 & s]ve x v hot4 ,:5 ! gravy is exce$+ly good & highly flav\r$1 ! ham may be omitt$3 a doz5 small mu%rooms nicely clean$ may also be slic$ & /ew$ ) ! tomatas1 in/ead ( ! es*alots1 :5 _! flav\r is pref]r$1 or !y may be add$ ) !m4 ,! exact proportion ( liquid us$ is immat]ial1 = %\ld ! sauce be too ?9 x may be r$uc$ by rapid boil+1 & dilut$ ) m gravy if too ?ick4 ,,boil$ ,,apple ,,sauce4 ,apples ( a f9e cook+ sort require b a v small portion ( liquid to boil d[n well & smoo?ly = sauce1 if plac$ ov] a g5tle fire 9 a close-%utt+ saucepan1 & simm]$ z s(tly z possible until !y are well brok52 & _! flav\r is injur$ by ! common mode ( add+ s mu* to !m1 t ! great] "p mu/ be dra9$ (f aga9 be=e !y are s5t to table4 ,p>e ! fruit quickly1 qu>t] x1 & be c>eful entirely to remove ! cores2 put "o tablespoonful ( wat] into a saucepan be=e ! apples are ?r[n 91 & proce$1 z we h direct$1 to simm] !m until !y are ne>ly ready to s]ve3 f9i% ! sauce by ! receipt :i* foll[s4 ,apples1 #a_/b lb42 wat]1 #a tablespoonful2 /ew$ v s(tly3 #cj to #fj m9utes4 ,obs4--,^! proportions are suffici5t only = a small ture5 ( ! sauce1 & %\ld be d\bl$ = a l>ge "o4 ,= ?is1 & all o!r prep>ations1 apples w be :it] if j dipp$ into fre% wat] ! in/ant be=e !y are put into ! /ewpan4 ,!y %\ld be quickly lift$ f x1 & w /ew d[n easily to sauce ) only ! moi/ure :i* hangs ab\t !m4 ,!y %\ld be wat*$ & (t5 g5tly /irr$1 t !y may be equally done4 ,,bak$ ,,apple ,,sauce4 7,good47 ,put a tablespoonful ( wat] into a qu>t bas91 & fill x ) good boil+ apples1 p>$1 qu>t]$1 & c>efully cor$3 put a plate ov]1 & set !m into a mod]ate ov5 = ab\t an h\r1 or until !y are r$uc$ q to a pulp2 beat !m smoo? ) a clean wood5 spoon1 add+ to !m a little sug> & a morsel ( fre% butt]1 :5 ^! are lik$1 ?\gh !y w sc>cely be requir$4 ,! sauce made ?us is f> sup]ior to t :i* is boil$4 ,:5 no o!r ov5 is at h&1 a ,dut* or an ,am]ican "o w\ld probably answ] = x2 b we _c ass]t ?is on our own exp]i5ce4 ,good boil+ apples1 #a qu>t3 bak$ #a h\r 7m or less accord+ to ! quality ( ! fruit1 & temp]ature ( ! ov572 sug>1 #a oz42 butt]1 #a_/b oz4 ,,br[n ,,apple ,,sauce4 ,/ew g5tly d[n to a ?ick & p]fectly smoo? m>malade1 a p\nd ( pe>ma9s1 or ( any o!r well-flav\r$ boil+ apples1 9 ab\t ! ?ird ( a p9t ( ri* br[n gravy3 season ! sauce r highly ) black pepp] or cay5ne1 & s]ve x v hot4 ,curry sauce w make an excell5t sub/itute = ! gravy :5 a v piquant accompanim5t is want$ = pork or o!r ri* meat4 ,apples p>$ & cor$1 #a lb42 good br[n gravy1 ?ird ( p9t #c_/d to #a-a_/d h\r4 ,pepp] or cay5ne z ne$$4 ,,:ite ,,onion ,,sauce4 ,/rip ! sk9 f "s l>ge :ite onions1 & aft] hav+ tak5 (f ! tops & roots cut !m 9 two1 ?r[ !m into cold wat] z !y are done1 cov] !m pl5tifully ) m wat]1 & boil !m v t5d]2 lift !m out1 dra91 & !n press ! wat] ?or\ghly f !m2 *op !m small1 rub !m ?r\gh a sieve or /ra9]1 put !m into a little ri* melt$ butt] mix$ ) a spoonful or two ( cream or milk1 & a season+ ( salt1 give ! sauce a boil1 & s]ve x v hot4 ,portugal onions are sup]ior to any o!rs1 bo? = ?is & = mo/ o!r purposes ( cook]y4 ,= ! f9e/ k9d ( onion sauce1 see ,s\bise1 page #abf1 :i* foll[s4 ,,br[n ,,onion ,,sauce4 ,cut (f bo? ends ( ! onions1 & slice !m into a saucepan 9 :i* two ounces ( butt] h be5 dissolv$2 keep !m /ew+ g5tly ov] a cle> fire until !y are lightly col\r$2 !n p\r to !m half a p9t ( br[n gravy1 & :5 !y h boil$ until !y are p]fectly t5d]1 "w ! sauce altoge!r ?r\gh a /ra9]1 season x ) a little cay5ne1 & s]ve x v hot4 ,,ano!r ,,br[n ,,onion ,,sauce4 ,m9ce ! onions1 /ew !m 9 butt] until !y are well col\r$1 /ir 9 a dess]tspoonful ( fl\r1 %ake ! /ewpan ov] ! fire = ?ree or f\r m9utes1 p\r 9 only z mu* bro? or gravy z w leave ! sauce tol]ably ?ick1 season1 & s]ve x4 ,,s\bise4 7,engli% ,receipt47 ,sk91 slice1 & m9ce quickly two p\nds' weight ( ! :ite "p only ( "s f9e mild onions1 & /ew !m 9 f two to ?ree ounces ( good butt] ov] a v g5tle fire until !y are r$uc$ to a pulp1 !n p\r to !m ?ree-qu>t]s ( a p9t ( ri* veal gravy2 add a season+ ( salt & cay5ne1 if ne$$2 skim (f ! fat entirely1 press ! sauce ?r\gh a sieve1 heat x 9 a clean /ewpan1 mix x ) a qu>t] ( a p9t ( ri* boil+ cream1 & s]ve x directly4 ,onions1 #b lbs42 butt]1 #b to #c oz43 #cj m9utes to #a h\r4 ,veal gravy1 #c_/d p9t2 salt1 cay5ne3 #e m9utes4 ,cream1 #a_/d p9t4 ,,s\bise4 7,fr5* ,receipt47 ,peel "s f9e :ite onions1 & trim away all t\gh & discol\r$ p>ts2 m9ce !m small1 & ?r[ !m into pl5ty ( boil+ wat]2 :5 !y h boil$ quickly = five m9utes dra9 !m well 9 a sieve1 !n /ew !m v s(tly inde$ 9 an ounce or two ( fre% butt] until !y are dry & p]fectly t5d]2 /ir to !m z mu* b*amel z w br+ !m to ! consi/5ce ( v ?ick pea-s\p1 pass ! :ole ?r\gh a /ra9]1 press+ ! onion /rongly t none may rema9 beh9d1 & heat ! sauce afre%1 )\t all[+ x to boil4 ,a small half-teaspoonful ( p\nd$ sug> is sometimes add$ to ?is s\bise4 ,:ite "p ( onions1 #b lbs43 blan*$ #e m9utes4 ,butt]1 #b oz43 #cj to #ej m9utes4 ,b*amel1 #c_/d to #a p9t1 or m4 ,obs4--,^! sauces are s]v$ m frequ5tly ) lamb or mutton cutlets ?an ) any o!r di%es2 b !y w\ld probably f9d _m approv]s if s5t to table ) roa/ mutton1 or boil$ veal4 ,half ! quantity giv5 above w be suffici5t = a mod]ate-siz$ di%4 ,,mild ,,rag\t ,,( ,,g>lic1 ,,or1 ,l',,ail ,,la ,,bordelaise4 ,divide "s f9e cloves ( g>lic1 /rip (f ! sk91 & :5 all are ready ?r[ !m into pl5ty ( boil+ wat] slightly salt$2 9 five m9utes dra9 ?is f !m1 & p\r 9 z mu* m1 :i* %\ld also be q boil+2 cont9ue to *ange x e five or six m9utes until ! g>lic is q t5d]3 ?r[ 9 a mod]ate proportion ( salt ! la/ "t to give x ! prop] flav\r4 ,dra9 x ?or\ghly1 & s]ve x 9 ! di% ) roa/ mutton1 or put x into good br[n gravy or :ite sauce = table4 ,by *ang+ v frequ5tly ! wat] 9 :i* x is boil$1 ! root w be depriv$ ( its naturally pung5t flav\r & smell1 & r5d]$ extremely mild3 :5 x is n wi%$ to be q s mu* s1 *ange ! wat] e t5 m9utes only4 ,g>lic1 #a p9t3 #ae to #be m9utes1 or m4 ,wat] to be *ang$ e #e or #f m9utes2 or e #aj m9utes :5 n wi%$ s v mild4 ,gravy or sauce1 #a p9t4 ,,mild ,,es*alot ,,sauce4 ,prep>e & boil f half to a :ole p9t ( es*alots by ! prec$+ receipt2 unless v l>ge1 !y w be t5d] 9 ab\t fifte5 m9utes1 sometimes 9 less1 9 :i* case ! wat] mu/ be p\r$ f !m %ortly aft] x has be5 *ang$ = ! second "t4 ,:5 gr[n 9 a suitable soil1 & cultivat$ ) c>e1 ! es*alots are sometimes treble ! size t !y are "u o!r circum/ances2 & ?is diff]5ce mu/ be all[$ = 9 boil+ !m4 ,dra9 !m well1 & mix !m ) :ite sauce or gravy1 or ) good melt$ butt]1 & s]ve !m v hot4 ,a ,,f9e ,,sauce1 ,,or ,,pur,e ,,( ,,vegetable ,,m>r[4 ,p>e "o or two half-gr[n m>r[s & cut out all ! se$s2 take a p\nd ( ! vegetable1 & slice x1 ) "o ounce ( mild onion1 into a p9t ( /rong veal bro? or ( pale gravy2 /ew !m v s(tly = ne>ly or q an h\r2 add salt & cay5ne1 or :ite pepp]1 :5 !y are ne>ly done2 press ! :ole ?r\gh a f9e & delicately clean hair-sieve2 heat x afre%1 & /ir to x :5 x boils ab\t ! ?ird ( a p9t ( ri* cream4 ,s]ve x ) boil$ *ick5s1 /ew$ or boil$ veal1 lamb cutlets1 or any o!r delicate meat4 ,:5 to be s]v$ z a pure1 an additional half-p\nd ( ! vegetable mu/ be us$2 & x %\ld be di%$ ) small fri$ sippets r\nd x4 ,= a maigre di%1 /ew ! m>r[ & onion q t5d] 9 butt]1 & dilute !m ) half boil+ wat] & half cream4 ,vegetable m>r[1 #a lb42 mild onion1 #a oz42 /rong bro? or pale gravy1 #a p9t3 ne>ly or q #a h\r4 ,pepp] or cay5ne1 & salt z ne$$2 good cream1 f #a_/d to #c_/d ( p9t4 ,= pure1 #a_/b lb4 m ( m>r[4 ,,excell5t ,,turnip1 ,,or ,,arti*oke ,,sauce ,,= ,,boil$ ,,meat4 ,p>e1 slice1 & boil q t5d]1 "s f9ely-gra9$ mild turnips1 press ! wat] f !m ?or\ghly1 & pass !m ?r\gh a sieve4 ,dissolve a slice ( butt] 9 a clean saucepan1 & /ir to x a l>ge teaspoonful ( fl\r1 or mix !m smoo?ly toge!r be=e !y are put 91 & %ake ! saucepan r\nd until !y boil3 p\r to !m v gradually ne>ly a p9t ( ?9 cream 7or ( good milk mix$ ) a portion ( cream71 add ! turnips ) a half-teaspoonful or m ( salt1 & :5 ! :ole is well mix$ & v hot1 p\r x ov] boil$ mutton1 veal1 lamb1 or p\ltry4 ,!re %\ld be suffici5t ( ! sauce to cov] ! meat entirely2#eh & :5 prop]ly made x improves greatly ! appe>ance ( a jo9t4 ,a little cay5ne ti$ 9 a musl9 may be boil$ 9 ! milk be=e x is mix$ ) ! turnips4 ,j]usalem arti*okes make a m delicate sauce ( ?is k9d ev5 ?an turnips2 ! weight ( bo? vegetables mu/ be tak5 aft] !y are p>$4 ,footnote #eh3 ,! objection to mask+ a jo9t ) ?is or any o!r sauce is1 t x spe$ily becomes cold :5 spread ov] its surface3 a portion ( x at lea/ %\ld be s]v$ v hot 9 a ture54 ,p>$ turnips or arti*okes1 #a lb42 fre% butt]1 #a-a_/b oz42 fl\r1 #a l>ge teaspoonful 7twice z mu* if all milk be us$72 salt1 #a_/b teaspoonful or m2 cream1 or cream & milk mix$1 f #c_/d to #a p9t4 ,,olive ,,sauce4 ,remove ! /ones f "s f9e ,fr5* or ,italian olives by p>+ ! fruit close to !m1 r\nd & r\nd 9 ! =m ( a corkscrew3 !y w !n resume _! orig9al %ape :5 done4 ,weigh six ounces ?us prep>$1 ?r[ !m into boil+ wat]1 let !m blan* = five m9utes2 !n dra91 & ?r[ !m into cold wat]1 & leave !m 9 x f half an h\r to an h\r1 proportion+ ! "t to _! saltness2 dra9 !m well1 & /ew !m g5tly f fifte5 to tw5ty-five m9utes 9 a p9t ( v ri* br[n gravy or ,espagnole 7see ,*apt] ,,iv472 add ! juice ( half a lemon1 & s]ve ! sauce v hot4 ,half ?is quantity w be suffici5t = a small p>ty4 ,olives1 /on$1 #f oz42 ri* gravy1 #a p9t3 #ae to #be m9utes4 ,juice1 #a_/b lemon4 ,obs4--,9 ,france ?is sauce is s]v$ v commonly ) ducks1 & sometimes ) beef-/eaks1 & ) /ew$ f[l4 ,,cel]y ,,sauce4 ,slice ! :ite "p ( f ?ree to five heads ( "y t5d] cel]y2 peel x if n v "y1 & boil x 9 salt & wat] = tw5ty m9utes4 ,if = :ite sauce put ! cel]y1 aft] x has be5 well dra9$1 into half a p9t ( veal bro? or gravy1 & let x /ew until x is q s(t2 !n add an ounce & a half ( butt]1 mix$ ) a dess]tspoonful ( fl\r1 & a qu>t] ( a p9t ( ?ick cream or ! yolks ( ?ree eggs4 ,! ,fr5*1 aft] boil+ ! cel]y1 :i* !y cut v small1 = ab\t tw5ty m9utes1 dra9 & *op x2 !n put x ) a slice ( butt] into a /ewpan1 & season x ) pepp]1 salt1 & nutmeg2 !y keep ^! /irr$ ov] ! fire = two or ?ree m9utes1 & !n dr$ge 9 a dess]tspoonful ( fl\r3 :5 ?is has lo/ its raw ta/e1 !y p\r 9 a suffici5t quantity ( :ite gravy to moi/5 ! cel]y1 & to all[ = tw5ty m9utes' long] boil+4 ,a v good common cel]y sauce is made by simply /ew+ ! cel]y cut into in*-l5g?s 9 butt]1 until x beg9s to be t5d]2 & !n add+ a spoonful ( fl\r1 :i* mu/ be all[$ to br[n a little1 & half a p9t ( good bro? or beef gravy1 ) a season+ ( pepp] or cay5ne4 ,cel]y1 #c to #e heads3 #bj m9utes4 ,veal bro?1 or gravy1 #a_/b p9t2 #bj to #dj m9utes4 ,butt]1 #a-a_/b oz42 fl\r1 #a dess]tspoonful2 cream1 #a_/d p9t1 or ?ree yolks ( eggs4 ,,:ite ,,*e/nut ,,sauce4 ,/rip ! out] r9d f six ounces ( s\nd sweet *e/nuts1 !n ?r[ !m into boil+ wat]1 & let !m simm] = two or ?ree m9utes1 :5 ! second sk9 w easily peel (f4 ,add to !m ?ree qu>t]s ( a p9t ( good cold veal gravy1 & a few /rips ( lemon r9d1 & let !m /ew g5tly = an h\r & a qu>t]4 ,press !m1 ) ! gravy1 ?r\gh a hair-sieve rev]s$ & plac$ ov] a deep di% or pan1 z !y are mu* m easily rubb$ ?r\gh ?us ?an 9 ! usual way3 a wood5 spoon %\ld be us$ 9 pref]5ce to any o!r = ! process4 ,add a little cay5ne & mace1 "s salt if ne$$1 & ab\t six tablespoonsful ( ri* cream4 ,keep ! sauce /irr$ until x boils1 & s]ve x imm$iately4 ,*e/nuts )\t _! r9ds1 #f oz42 veal gravy1 #a p9t2 r9d ( #a_/b lemon3 #a-a_/d h\r4 ,salt2 spice2 cream1 #f tablespoonsful4 ,obs4--,?is sauce may be s]v$ ) turkey1 ) f[ls1 or ) /ew$ veal cutlets4 ,,br[n ,,*e/nut ,,sauce4 ,sub/itute ri* br[n gravy = ! veal /ock1 omit ! lemon-r9d & cream1 height5 ! season+s1 & mix ! *e/nuts ) a few spoonsful ( ,espagnole or highly flav\r$ gravy1 aft] !y h be5 pass$ ?r\gh ! sieve4 ,,p>sley-,,gre51 ,,= ,,col\r+ ,,sauces4 ,ga!r a quantity ( "y p>sley1 /rip x f ! /alks1 wa% x v clean1 %ake x z dry z possible 9 a clo?1 p\nd x 9 a mort>1 press all ! juice closely f x ?r\gh a hair-sieve rev]s$1 & put x into a clean j>2 set x into a pan ( boil+ wat]1 & 9 ab\t ?ree m9utes1 if g5tly simm]$1 ! juice w be poa*$ suffici5tly2 lay x !n ^u a clean sieve to dra91 & x w be ready = use4 ,sp9a*-gre51 = :i* p>ticul> directions w be f\nd at ! comm5cem5t ( ,*apt] ,,xxiv41 is prep>$ 9 ! same mann]4 ,! juice ( v>i\s h]bs p\nd$ toge!r may be press$ f !m ?r\gh a sieve & add$ to cold sauces4 ,,to ,,crisp ,,p>sley4 ,wa% "s bran*es ( "y p>sley well1 dra9 !m f ! wat]1 & sw+ !m 9 a clean clo? until !y are q dry2 place !m on a %eet ( writ+ pap] 9 a ,dut* ov51 be=e a brisk fire1 & keep !m frequ5tly turn$ until !y are q crisp4 ,!y w become s 9 f six to eight m9utes4 ,,fri$ ,,p>sley4 ,:5 ! p>sley has be5 prep>$ z = crisp+1 & is q dry1 ?r[ x into pl5ty ( l>d or butt]1 :i* is on ! po9t ( boil+2 take x up ) a skimm] ! in/ant x is crisp1 & dra9 x on a clo? spread ^u a sieve rev]s$1 & plac$ be=e ! fire4 ,,mild ,,mu/>d4 ,mu/>d = in/ant use %\ld be mix$ ) milk1 to :i* a spoonful or two ( v ?9 cream may be add$4 ,,mu/>d ,,! ,,common ,,way4 ,! great art ( mix+ mu/>d is to h x p]fectly smoo?1 & ( a prop] consi/5cy4 ,! liquid ) :i* x is moi/5$ %\ld be add$ to x 9 small quantities1 & ! mu/>d %\ld be well rubb$1 & beat5 ) a spoon4 ,mix half a teaspoonful ( salt ) two ounces ( ! fl\r ( mu/>d1 & /ir to !m by degrees suffici5t boil+ wat] to r$uce x to ! appe>ance ( a ?ick batt]3 d n put x into ! mu/>d-glass until x is cold4 ,"s p]sons l a half-teaspoonful ( sug> 9 ! f9e/ p[d] mix$ ) x4 ,x ought to be suffici5tly dilut$ always to drop easily f ! spoon2 & to br+ x to ?is /ate m ?an a qu>t] ( a p9t1 & less ?an half a p9t ( liquid w be ne$$ = f\r ounces ( ! be/ ,durham mu/>d4 ,= ,t>t> mu/>d see ,*apt] ,,vii4 ,,fr5* ,,batt]4 7,= fry+ vegetables1 & = apple1 pea*1 or orange fritt]s47 ,cut a c\ple ( ounces ( good butt] into small bits1 p\r on x less ?an a qu>t] ( a p9t ( boil+ wat]1 & :5 x is dissolv$ add ?ree qu>t]s ( a p9t ( cold wat]1 s t ! :ole %all n be q milk w>m2 mix x !n by degrees & v smoo?ly ) twelve ounces ( f9e dry fl\r & a small p9* ( salt if ! batt] be = fruit fritt]s1 b ) m if = meat or vegetables4 ,j be=e x is us$1 /ir into x ! :ites ( two eggs beat5 to a solid fro?2 b previ\sly to ?is1 add a little wat] %\ld x appe> too ?ick1 z "s fl\r requires m liquid ?an o!r to br+ x to ! prop] consi/5ce2 ?is is an exce$+ly light crisp batt]1 excell5t = ! purposes = :i* x is nam$4 ,butt]1 #b oz42 wat]1 f #c_/d to ne>ly #a p9t2 little salt2 fl\r1 #c_/d lb42 :ites ( #b eggs1 beat5 to sn[4 ,,to ,,prep>e ,,bread ,,= ,,fry+ ,,fi%4 ,cut ?ick slices f ! middle ( a loaf ( light /ale bread1 p>e ! cru/ entirely f !m1 & dry !m gradually 9 a cool ov5 until !y are crisp q ?r\gh2 let !m become cold1 !n roll or beat !m into f9e crumbs1 & keep !m 9 a dry place = use4 ,to /rew ov] hams or *eeks ( bacon1 ! bread %\ld be left all night 9 ! ov51 :i* %\ld be suffici5tly heat$ to br[n1 z well z to h>d5 x3 x ought inde$ to be entirely conv]t$ into equally-col\r$ cru/4 ,x may be sift$ ?r\gh a dr$g+-box on to ! hams aft] x has be5 r$uc$ almo/ to p[d]4 ,,br[n$ ,,fl\r ,,= ,,?ick5+ ,,s\ps ,,& ,,gravies4 ,spread x on a t9 or di% & col\r x1 )\t burn+1 9 a g5tle ov5 or be=e ! fire 9 a ,dut* or ,am]ican ov53 turn x (t51 or ! edges w be too mu* br[n$ be=e ! middle is en\gh s4 ,?is1 bl5d$ ) butt]1 makes a conv5i5t ?ick5+ = s\ps or gravies ( :i* x is desirable to deep5 ! col\r2 & x requires less "t & att5tion ?an ! ,fr5* r\x ( page #aj4 ,,fri$ ,,bread-,,crumbs4 ,grate lightly into v f9e crumbs f\r ounces ( /ale bread1 & %ake !m ?r\gh a cull5d]2#ei )\t rubb+ or t\*+ !m ) ! h&s4 ,dissolve two ounces ( fre% butt] 9 a fry+-pan1 ?r[ 9 ! crumbs1 & /ir !m con/antly ov] a mod]ate fire1 until !y are all ( a cle> gold5 col\r2 lift !m out ) a skimm]1 spread !m on a s(t clo?1 or ^u :ite blott+ pap]1 laid ^u a sieve rev]s$1 & dry !m be=e ! fire4 ,!y may be m delicately prep>$ by br[n+ !m 9 a g5tle ov5 )\t ! addition ( butt]4 ,footnote #ei3 ,?is is n necess>y :5 !y are lightly & f9ely grat$ ( uni=m size4 ,bread1 #d oz42 butt]1 #b oz4 ,,fri$ ,,bread ,,= ,,g>ni%+4 ,cut ! crumb ( a /ale loaf 9 slices a qu>t] ( an in* ?ick2 =m !m into diamonds or half diamonds1 or %ape !m ) a pa/e-cutt] 9 any ano!r way2 fry !m 9 fre% butt]1 "s ( a v pale br[n & o!rs a deep] col\r2 dry !m well1 & place !m alt]nately r\nd ! di% t is to be g>ni%$4 ,!y may be made to adh]e to ! edge ( ! di% :5 !y are requir$ = ornam5t only1 by means ( a little fl\r & :ite ( egg bru%$ ov] ! side :i* is plac$ on x3 ?is mu/ be all[$ to dry be=e !y are s]v$4 ,= ,,sweet-,,pudd+ ,,sauces1 see ,*apt] ,,xx4 ---------------------------------------- -------------------------------- ,,*apt] ,,vi4 ,cold ,sauces1 ,salads1 etc4 ,,sup]ior ,,m9t-,,sauce4 7,to s]ve ) lamb47 ,,! m9t = ?is sauce %\ld be fre% & "y1 = :5 old x is t\gh & indige/ible4 ,/rip ! leaves f ! /ems1 wa% !m ) great nicety1 & dra9 !m on a sieve1 or dry !m 9 a clo?2 *op !m v f9e1 put !m into a sauce-ture51 & to ?ree heap$ tablespoonsful ( ! m9t add two ( p\nd$ sug>2 let !m rema9 a %ort "t well mix$ toge!r1 !n p\r to !m gradually six tablespoonsful ( good v9eg>4 ,! sauce ?us made is excell5t1 & f> m :olesome ?an :5 a l>g] proportion ( v9eg> & a small] "o ( sug> is us$ = x2 b1 aft] ! fir/ trial1 ! proportions c easily be adapt$ to ! ta/e ( ! eat]s4 ,,common ,,m9t-,,sauce4 ,two tablespoonsful ( m9t1 "o l>ge tablespoonful ( pale br[n sug>1 well mix$ toge!r1 & a qu>t] ( a p9t ( v9eg>1 /irr$ until ! sug> is entirely dissolv$4 ,,/ra9$ ,,m9t ,,sauce4 ,p]sons ) :om ! m9t 9 sub/ance disagrees c h ! flav\r ( ! h]b )\t x1 by mix+ ! +r$i5ts ( ei!r ( ! prec$+ receipts1 & /ra9+ ! sauce aft] x has /ood = two or ?ree h\rs2 ! m9t %\ld be well press$ :5 ?is is done4 ,! flav\r w be ! m readily extract$ if ! m9t & sug> are well mix$1 & left = a "t be=e ! v9eg> is add$4 ,,f9e ,,hors]adi% ,,sauce4 7,to s]ve ) cold1 roa/1 /ew$1 or boil$ beef47 ,! root = ?is excell5t sauce %\ld be "y & t5d]1 & grat$ d[n on a v f9e bright grat]1 q to a pulp1 aft] x has be5 wa%$1 wip$1 & scrap$ free f ! out] sk94 ,we h giv5 ! proportions = x 9 ! prec$+ *apt]1 b repeat !m "h4 ,hors]adi%1 #b heap$ tablespoonsful2 salt1 #a mod]ate teaspoonful2 ri* cream1 #d tablespoonsful2 good v9eg>1 #c dess]tspoonsful 7( :i* "o may be *ili v9eg> :5 ! root is mild47 ,:5 ! o!r +r$i5ts are smoo?ly m+l$1 ! v9eg> mu/ be /irr$ briskly to !m 9 v small portions4 ,a few drops ( g>lic or %alot v9eg> c be add$ to !m :5 x is lik$4 ,,cold ,,ma,,tre ,d',h,,tel1 ,,or ,,/ew>d',s ,,sauce4 ,"w well toge!r until !y are p]fectly bl5d$1 two or ?ree ounces ( good butt]1 "s pepp]1 salt1 m9c$ p>sley1 & ! /ra9$ juice ( a s\nd lemon ( mod]ate size4 ,! sauce ?us prep>$ is (t5 put into broil$ fi%2 & laid 9 ! di% "u broil$ kidneys1 beef-/eaks1 & o!r meat4 ,= #b oz4 butt]1 #a heap$ teaspoonful "y m9c$ p>sley2 juice ( #a lemon2 #a small saltspoonful salt2 season+ ( :ite pepp]4 ,obs4--,! proportion ( p>sley may be d\bl$ :5 a l>g] quantity is lik$3 a little f9e cay5ne w\ld (t5 be pref]r$ to ! pepp]4 ,,cold ,,dut* ,,or ,,am]ican ,,sauce1 ,,= ,,salads ,,( ,,dress$ ,,vegetables1 ,,salt ,,fi%1 ,,or ,,h>d ,,eggs4 ,put into a saucepan ?ree ounces ( good butt] v smoo?ly bl5d$ ) a q small teaspoonful ( fl\r1 & add to !m a l>ge w9eglassful ( cold wat]1 half z mu* %>p v9eg> 7or v fre%1 /ra9$1 lemon-juice7 a saltspoonful ( salt1 & half z mu* cay5ne 9 f9e p[d]4 ,keep ^! %ak5 briskly r\nd1 or /irr$ ov] a cle> fire1 until !y =m a smoo? sauce & boil rapidly2 !n /ir !m v quickly to ! beat5 yolks ( f\r fre% eggs1 :i* w imm$iately give ! sauce ! consi/5ce ( cu/>d2 p\r x hot ov] ! salad1 & place x on ice1 or 9 a v cool l>d] until x is q cold3 if prop]ly made1 x w be v ?ick & smoo?1 & slightly set1 z if x conta9$ a small portion ( is+lass4 ,a dess]tspoonful ( p>sley1--or ( t>ragon1--c be m+l$ ) x at pleasure1 or any flav\r giv5 to x ) /ore-sauces :i* is lik$4 ,x conv]ts flakes ( salt-fi%1 slic$ potatoes 7new or old71 & h>d eggs1 into excell5t salads4 ,,engli% ,,sauce ,,= ,,salad1 ,,cold ,,meat1 ,,or ,,cold ,,fi%4 ,! fir/ ess5tial = a smoo?1 well-made ,engli% salad dress+ is to h ! yolks ( ! eggs us$ = x suffici5tly h>d to be r$uc$ easily to a p]fect pa/e4 ,!y %\ld be boil$ at lea/ fifte5 m9utes1 & %\ld h become q cold be=e !y are tak5 f ! %ells2 !y %\ld also be well cov]$ ) wat] :5 !y are cook$1 or "s p>ts ( !m w be t\gh1 & w spoil ! appe>ance ( ! sauce by r5d]+ x lumpy1 unless !y be work$ ?r\gh a sieve1 a process :i* is always bett] avoid$ if possible4 ,to a c\ple ( yolks brok5 up & ma%$ to a pa/e ) ! back ( a wood5 spoon1 add a small saltspoonful ( salt1 a l>ge "o ( p\nd$ sug>1 a few gra9s ( f9e cay5ne1 & a teaspoonful ( cold wat]2 mix ^! well1 & /ir to !m by degrees a qu>t] ( a p9t ( sweet cream2 ?r[ 9 next1 /irr+ ! sauce briskly1 a tablespoonful ( /rong *ili v9eg>1 & add z mu* common or ,fr5* v9eg> z w acidulate ! mixture agreeably4 ,a tablespoonful ( ei!r w be suffici5t = _m ta/es1 b x is easy to increase ! proportion :5 m is lik$4 ,six tablespoonsful ( olive oil1 ( ! pure/ quality1 may be sub/itut$ = ! cream3 x %\ld be add$ 9 v small portions to ! o!r +r$i5ts1 & /irr$ briskly z ea* is add$ until ! sauce resembles cu/>d4 ,:5 ?is is us$1 ! wat] %\ld be omitt$4 ,! piquancy ( ?is prep>ation--:i* is v delicate1 made by ! directions j giv5--may be height5$ by ! addition ( a little es*alot v9eg>1 ,h>vey's sauce1 ess5ce ( an*ovies1 ,fr5* mu/>d1 or t>ragon v9eg>2 or by bruis+ ) ! eggs a morsel ( g>lic1 half ! size ( a hazel-nut3 x %\ld always1 h[ev]1 be r5d]$ z appropriate z may be to ! di% ) :i* x is to be s]v$4 ,obs4 #a4--;,z we h be=e _h occasion to rem>k1 g>lic1 :5 v sp>+ly & judici\sly us$1 imp>ts a rem>kably f9e sav\r to a sauce or gravy1 & nei!r a /rong nor a co>se "o1 z x does :5 us$ 9 l>g] quantities4 ,! v]ie/ morsel 7or1 z ! ,fr5* call x1 a m]e s\pon7 ( ! root1 is suffici5t to give ?is agreeable piquancy1 b unless ! proportion be extremely small1 ! effect w be q diff]5t4 ,! ,italians dress _! salads ^u a r\nd ( delicately toa/$ bread1 :i* is rubb$ ) g>lic1 saturat$ ) oil1 & spr9kl$ ) cay5ne1 be=e x is laid into ! b[l3 !y also eat ! bread ?us prep>$1 b ) less ( oil1 & untoa/$ (t51 be=e _! meals1 z a dige/]4 ,obs4 #b4--;,fr5* v9eg> is s inf9itely sup]ior to ,engli% 9 /r5g?1 purity1 & flav\r1 t we _c =be> to recomm5d x 9 pref]5ce = ! use ( ! table4 ,we h = a long "t pa/ be5 suppli$ ) "s ( mo/ excell5t quality 7labell$ ,v9aigre de ,bordeaux7 import$ by ! ,messrs4 ,k5t ,sons1 ( ,upton-on-,sev]n1 :o supply x l>gely1 we believe1 bo? to :olesale & retail v5d]s 9 t[n & c\ntry4 ,,! ,,poet',s ,,receipt ,,= ,,salad4#fj ,footnote #fj3 ,note4--,?is receipt1 ?\gh long privately circulat$ among/ ! fri5ds & acqua9tance ( its di/+ui%$ & regrett$ au?or1 n[ 7) p]mission7 appe>s = ! fir/ "t 9 pr9t4 ,we c\ld n v5ture to deviate by a ^w f ! orig9al1 b we w\ld sugge/1 t ! mixture =ms almo/ a sub/itute = salad1 in/ead ( a m]e dress+4 ,x is1 h[ev]1 an admirable comp\nd = ^? to :om ! slight flav\r+ ( onion is n an objection4 8,two l>ge potatoes1 pass$ ?r\gh kit*5 sieve ,unwont$ s(tness to ! salad give2 ,( mord5t mu/>d1 add a s+le spoon1 ,di/ru/ ! condim5t :i* bites s soon2 ,b deem x n1 ?\ man ( h]bs1 a fault1 ,to add a d\ble quantity ( salt2 ,?ree times ! spoon ) oil ( ,lucca cr[n1 ,& once ) v9eg>1 procur$ f t[n2 ,true flav\r ne$s x1 & y\r poet begs ,! p\nd$ yell[ ( two well-boil$ eggs2 ,let onion atoms lurk )9 ! b[l1 ,&1 sc>ce suspect$1 animate ! :ole2 ,& la/ly1 9 ! flav\r$ comp\nd toss ,a magic teaspoon ( an*ovy sauce3 ,!n1 ?\gh gre5 turtle fail1 ?\gh v5ison's t\gh1 ,& ham & turkey are n boil$ en\gh1 ,s]5ely full1 ! epicure may say-- ,fate _c h>m me1--,i h d9$ to-day40 ,two well-boil$ potatoes1 pass$ ?r\gh a sieve2 a teaspoonful ( mu/>d2 two teaspoonsful ( salt2 "o ( ess5ce ( an*ovy2 ab\t a qu>t] ( a teaspoonful ( v f9ely-*opp$ onions1 well bruis$ into ! mixture2 ?ree tablespoonsful ( oil2 "o ( v9eg>2 ! yolks ( two eggs1 h>d boil$4 ,/ir up ! salad imm$iately be=e d9n]1 & /ir x up ?or\ghly4 ,n4,b4--,z ?is salad is ! result ( great exp]i5ce & reflection1 x is hop$ "y salad mak]s w n attempt to make any improvem5ts ^u x4 ,,sauce ,,mayonnaise4 7,= salads1 cold meat1 p\ltry1 fi%1 or vegetables47 ,?is is a v f9e sauce :5 all ! +r$i5ts us$ = x are good2 b x w prove an uneatable comp\nd to a delicate ta/e unless x be made ) oil ( ! pure/ quality4 ,put into a l>ge bas9 ! yolks only ( two v fre% eggs1 c>efully fre$ f specks1 ) a little salt & cay5ne2 /ir ^! well toge!r1 !n add ab\t a teaspoonful ( ! pure/ salad oil1 & "w ! mixture r\nd ) a wood5 spoon until x appe>s l cream4 ,p\r 9 by sl[ degrees ne>ly half a p9t ( oil1 cont9u+ at ea* int]val to "w ! sauce z at fir/ until x resumes ! smoo?ness ( cream1 & n a p>ticle ( ! oil rema9s visible2 !n add a c\ple ( tablespoonsful ( pla9 ,fr5* or ( t>ragon v9eg>1 & "o ( cold wat] to :it5 ! sauce4 ,a bit ( cle> veal jelly ! size ( an egg w improve x greatly4 ,! read] :o may h a prejudice aga9/ ! unboil$ eggs :i* ent] into ! composition ( ! ,mayonnaise1 w f9d t ! mo/ fa/idi\s ta/e w\ld n detect _! be+ raw1 if ! sauce be well made2 & p]sons :o dislike oil may p>take ( x 9 ?is =m1 )\t be+ aw>e ( its pres5ce1 provid$ always t x be p]fectly fre%1 & pure 9 flav\r1 = o!rwise x w be easily p]ceptible4 ,yolks ( fre% unboil$ eggs1 #b2 salt1 #a_/b saltspoonful1 or r m2 cay5ne2 oil1 full ?ird ( p9t2 ,fr5* or t>ragon v9eg>1 #b tablespoonsful2 cold wat]1 #a tablespoonful2 meat jelly 7if at h&71 size ( an egg4 ,,r$ ,,or ,,gre5 ,,mayonnaise ,,sauce4 ,col\r may be giv5 ei!r to ! prec$+ or to ! foll[+ ,sauce ,mayonnaise by m+l+ ) x "s h>d lob/]-coral r$uc$ to p[d] by rubb+ x ?r\gh a v f9e hair-sieve3 ! r$ hue ( ?is is "o ( ! mo/ brilliant & beautiful t c be se51 b ! sauce = :i* x is us$ c only be appropriately s]v$ ) fi% or fi%-salads4 ,sp9a*-gre5 w imp>t a f9e t9t to any prep>ation1 b its flav\r is objectionable3 t ( p>sley-gre5 is m agreeable4 ,directions = bo? ( ^! are conta9$ 9 ! previ\s *apt]4 ,,imp]ial ,,mayonnaise4 7,an elegant jelli$ sauce1 or salad-dress+47 ,put into a b[l half a p9t ( aspic1 or ( any v cle> pale jelli$ /ock 7t made usually = good :ite s\p w s]ve = ! purpose excell5tly72 add to x a c\ple ( spoonsful ( ! pure/ olive-oil1 "o ( %>p v9eg>1 & a little f9e salt & cay5ne4 ,break up ! jelly q small ) ! po9ts ( a :isk ( osi]-twigs1 /ir ! +r$i5ts well toge!r1 & !n :isk !m g5tly until !y are conv]t$ into a smoo? :ite sauce4 ,?is receipt 0 d]iv$ orig9ally f an admirable ,fr5* cook1#fa :o /ood q at ! head ( 8 pr(ession2 b z he 0 accu/om$ to purvey = ! tables ( k+s & emp]ors1 8 directions require "s curtailm5t & simplify+ to adapt !m to ! res\rces ( common ,engli% life4 ,he directs ! prep>ation to be mix$ & work$--to use a te*nical expression--ov] ice1 :i* _c always be comm&$1 except 9 opul5t e/abli%m5ts1 & 9 l>ge t[ns4 ,x is n1 h[ev]1 ess5tial to ! success ( ?is sauce1 :i* w prove extremely good if made & kept 9 a cool l>d]2 or1 if ! b[l 9 :i* x is m+l$ be plac$ 9 a pan ( cold wat]1 into :i* pl5ty ( saltpetre & sal-ammoniac1 r\ghly p[d]$1 are ?r[n at ! mom5t x is set into x4 ,9 ?is c\ntry a small] proportion ( oil1 & a l>g] "o ( acid1 are usually pref]r$ to ! common ,fr5* salad-dress+s1 9 :i* !re is g5]ally a v small portion ( v9eg>4 ,to "s ta/es a spoonful or two ( cream w\ld improve ! pres5t ,mayonnaise1 :i* may be v>i$ also ) *ili1 t>ragon1 or o!r flav\r$ v9eg>4 ,x %\ld be s]v$ heap$ high 9 ! c5tre ( ! salad1 = :i*1 if l>ge1 d\ble ! quantity direct$ "h %\ld be prep>$4 ,footnote #fa3 ,monsieur ,c>me1 to ^: some:at elaborate b admirable works1 publi%$ ?irty ye>s or m s9ce1 all mod]n cooks appe> to be specially indebt$4 ,,rem\lade4 ,?is diff]s little f an ord9>y ,engli% salad-dress+4 ,p\nd v smoo?ly inde$ ! yolks ( two or ?ree h>d-boil$ eggs ) a teaspoonful ( mu/>d1 half z mu* salt1 & "s cay5ne1 or :ite pepp]4 ,mix gradually ) !m1 work+ ! :ole well toge!r1 two or ?ree tablespoonsful ( oil & two ( v9eg>4 ,%\ld ! sauce be curdl$1 p\r x by degrees to ! yolk ( a raw egg1 /irr+ x well r\nd z direct$ = ! ,mayonnaise4 ,a spoonful ( t>ragon1 cucumb]1 or es*alot-v9eg>1 may be add$ ) v good effect2 & to give x increas$ reli%1 a teaspoonful ( cavice1 or a little ( ,h>vey's sauce1 & a dess]tspoonful ( *ili v9eg> may be ?r[n into x4 ,?is la/ is an excell5t addition to all cold sauces1 or salad-dress+s4 ,h>d yolks ( #b or ( #c eggs2 mu/>d1 #a teaspoonful 7m :5 lik$72 salt1 #a_/b teaspoonful2 pepp] or cay5ne2 oil1 #c tablespoonsful2 v9eg>1 #b4 ,if curdl$1 yolk ( #a raw egg4 ,good additions3 t>ragon or es*alot1 or cucumb]-v9eg>1 #a tablespoonful2 *ili v9eg>1 #a dess]tspoonful2 cavice or ,h>vey's sauce at pleasure4 ,obs4--,a dess]tspoonful ( es*alots1 or a morsel ( g>lic1 v f9ely m9c$1 are sometimes p\nd$ ) ! yolks ( eggs = ?is sauce4 ,,ox=d ,,brawn ,,sauce4 ,m+le ?or\ghly a tablespoonful ( br[n sug> ) a teaspoonful ( made mu/>d1 a ?ird z mu* ( salt1 "s pepp]1 f ?ree to f\r tablespoonsful ( v f9e salad-oil1 & two ( /rong v9eg>2 or apportion ! same +r$i5ts o!rwise to ! ta/e4 ,,=c$ ,,eggs ,,= ,,g>ni%+ ,,salad4 ,p\nd & press ?r\gh ! back ( a hair-sieve ! fle% ( ?ree v f9e1 or ( f\r mod]ate-siz$ an*ovies1 fre$ f ! bones & sk94 ,boil six fre% eggs = twelve m9utes1 & :5 !y are p]fectly cold1 halve !m l5g?wise1 take out ! yolks1 p\nd !m to a pa/e ) a ?ird ( _! volume ( fre% butt]1 !n add ! an*ovies1 a qu>t] ( a teaspoonful ( mace1 & z mu* cay5ne z w season ! mixture well2 beat ^! toge!r ?or\ghly1 & fill ! :ites ( egg neatly ) !m4 ,a morsel ( g>lic1 p]fectly bl5d$ ) ! o!r +r$i5ts1 w\ld to "s ta/es improve ?is prep>ation3 a portion ( an*ovy-butt]1 or ( pott$ ham1 w supply ! place ( fi% 9 x v advantage\sly4 ,eggs1 #f2 an*ovies1 #d2 butt]1 size ( #b yolks2 mace1 #a_/d teaspoonful2 cay5ne1 ?ird z mu*4 ,,an*ovy ,,butt]4 7,excell5t47 ,scrape ! sk9 q cle> f a doz5 f9e mell[ an*ovies1 free ! fle% entirely f ! bones1 & p\nd x z smoo? z possible 9 a mort>2 rub x ?r\gh ! back ( a hair-sieve ) a wood5 spoon2 wipe out ! mort>1 & put back ! an*ovies ) ?ree qu>t]s ( a p\nd ( v fre% butt]1 a small half-saltspoonful ( cay5ne1 & m ?an twice z mu* ( f9ely grat$ nutmeg1 & fre%ly p\nd$ mace2 & beat !m toge!r until !y are ?or\ghly bl5d$4 ,if to s]ve cold at table1 m\ld ! butt] 9 small %apes1 & turn x out4 ,a little rose p9k 7:i* is sold at ! *emi/s'7 is sometimes us$ to give x a f9e col\r1 b x mu/ be sp>+ly us$1 or x w imp>t an unpleasant flav\r1 & we _c mu* recomm5d its use3 x %\ld be well p\nd$1 & v equally mix$ ) x4 ,= kit*5 use1 press ! butt] d[n into j>s or pattypans1 & keep x 9 a cool place4 ,f9e an*ovies1 #ab2 butt]1 #c_/d lb42 cay5ne1 small #a_/b saltspoonful2 nutmeg & mace1 ea* m ?an twice z mu*2 rose p9k 7if us$71 #a_/b teaspoonful4 ,?is proportion diff]s f pott$ an*ovies only 9 ! l>g] proportion ( butt] mix$ ) ! fi%1 & ! mild] season+ ( spice4 ,x w assi/ to =m an elegant di% if made into pats1 & /amp$ ) a ta/eful impression1 !n plac$ alt]nately ) pats ( lob/]-butt]1 & decorat$ ) light foliage4 ,x is g5]ally eat5 ) mu* reli% :5 c>efully comp\nd$1 & makes excell5t s&wi*es4 ,to conv]t x into a good fi% sauce1 mix two or ?ree ounces ( x ) a teaspoonful ( fl\r & a few spoonsful ( cold wat]1 or ( pale veal /ock1 & keep !m con/antly /irr$ until !y boil4 ,! butt] %\ld n be m\ld$ directly x is tak5 f ! mort>1 z x is !n v s(t f ! beat+4 ,x %\ld be plac$ until x is firm 9 a v cool place or ov] ice1 :5 x c be done conv5i5tly4 ,,lob/] ,,butt]4 ,p\nd to ! smoo!/ possible pa/e ! coral ( "o or two fre% h5 lob/]s1 mix ) x ab\t an equal proportion ( fre% firm butt]1 & a mod]ate season+ ( mace & cay5ne1 ) a little salt if ne$$4 ,let ! :ole be ?or\ghly bl5d$1 & set x aside 9 a cool l>d]1 or place x ov] ice until x is suffici5tly firm to be made into pats4 ,s]ve x g>ni%$ ) curl$ p>sley1 or ) any light foliage :i* w contra/ well ) its brilliant col\r4 ,! coral may be rubb$ ?r\gh a f9e sieve be=e x is put into ! mort>1 & w !n require b little p\nd+4 ,an excell5t prep>ation is produc$ by m+l+ equal proportions ( lob/] & ( an*ovy butt] 9 ! mort>1 or "o-?ird ( ! an*ovy ) two ( lob/]3 to ?is "s ( ! :ite fle% ( ! latt] c be add$ to give ano!r v>iety1 aft] x has be5 prep>$ by ! receipt = b\direttes1 ,*apt] ,,iii4 ,,truffl$ ,,butt] 7,,& ,,truffles ,,pott$ ,,9 ,,butt]47 7,= ! breakfa/ or lun*eon table47 ,cut up a p\nd ( sweet fre% butt]1 & dissolve x g5tly ov] a cle> fire2 take (f ! scum :i* w ga!r ?ickly ^u x1 & :5 x has simm]$ = ?ree or f\r m9utes1 draw x f ! fire1 & let x /& until all ! butt]milk has subsid$2 p\r x s(tly f ?is ^u six ounces ( ready-p>$ s\nd ,fr5* truffles1 cut into small1 b r ?ick1 slices1 & laid into a delicately clean enamell$ saucepan2 add a full season+ ( fre%ly p\nd$ mace & f9e cay5ne1 a small saltspoonful ( salt1 & half a n l>ge nutmeg4 ,:5 ! butt] has become q cold1 proce$ to heat ! truffles sl[ly1 %ak+ ! saucepan (t5 briskly r\nd1 & /ew !m z g5tly z possible = tw5ty m9utes1 or long] %\ld !y n !n be v t5d]4 ,if all[$ to heat1 & to boil quickly1 !y w become h>d1 & ! prep>ation1 z reg>ds ! truffles1 w be a comp>ative failure4 ,lift !m ) a spoon into q dry e>!n or *9a pans1 & p\r ! butt] on !m2 or add to !m suffici5t ( x only to cov] !m well & to exclude ! air1 & pot ! rema9d] ( ! butt] ap>t3 x w be f9ely flav\r$1 & may be eat5 by delicate p]sons to :om ! truffle itself w\ld be injuri\s4 ,x may also be us$ 9 comp\nd+ sav\ry sauces1 & = moi/5+ small cr\/ades be=e !y are fri$ or bak$4 ,! truffles !mselves w rema9 good = mon?s :5 ?us prep>$1 if kept free f damp2 & 9 flav\r !y w be f\nd excell5t4 ,! p>+s tak5 f !m w also imp>t a v agreeable sav\r to ! butt]1 & w s]ve extremely well = x = imm$iate use4 ,!y w also be valuable z additions to gravies or to s\ps4 ,we %\ld obs]ve1 t ! juice :i* w h exud$ f ! truffles 9 ! /ew+ w cause ! prep>ation to become m\ldy1 or o!rwise injure x1 if x be put into ! pans ei!r ) !m or ) ! butt]4 ,! truffles mu/ be well dra9$ f x :5 !y are tak5 f ! saucepan1 & ! butt] mu/ rema9 undi/urb$ = a few m9utes1 :5 x c be p\r$ cle> f ! juice1 :i* w h subsid$ to ! bottom ( ! pan4 ,we h giv5 "h ! result ( our fir/ exp]im5t1 :i* we f\nd on fur!r trial to answ] p]fectly4 ,,engli% ,,salads4 ,! h]bs & vegetables = a salad _c be too fre%ly ga!r$2 !y %\ld be c>efully cle>$ f insects & wa%$ ) scrupul\s nicety2 !y are bett] :5 n prep>$ until ne> ! "t ( s5d+ !m to table1 & %\ld n be sauc$ until ! in/ant be=e !y are s]v$4 ,t5d] lettuces1 ( :i* ! /ems %\ld be cut (f1 & ! out] leaves be /ripp$ away1 mu/>d & cress1 "y radi%es1 & occasionally *ives or small gre5 onions 7:5 ! ta/e ( a p>ty is 9 fav\r ( ^! la/7 are ! usual +r$i5ts ( summ] salads4 7,9 e>ly spr+1 z we h /at$ 9 ano!r *apt]1 ! "y :ite leaves ( ! d&elion w supply a v :olesome & excell5t salad1 ( :i* ! slight bitt]ness is to _m p]sons z agreeable z t ( ! endive47 ,half-gr[n cucumb]s slic$ ?91 & mix$ ) !m1 are a fav\rite addition ) _m p]sons4 ,9 ,engl& x is cu/om>y to cut ! lettuces extremely f9e2 ! ,fr5*1 :o object to ! flav\r ( ! knife1 :i* !y fancy ?is mode imp>ts1 break !m small in/ead4 ,"y cel]y alone1 slic$ & dress$ ) a ri* salad mixture1 is excell5t3 x is /ill 9 "s families s]v$ ?us always ) roa/ pheasants4 ,beet-root1 bak$ or boil$1 blan*$ endive1 small salad-h]bs :i* are easily rais$ at any "t ( ! ye>1 cel]y1 & h>dy lettuces1 ) any ready-dress$ vegetable1 w supply salads ?r\gh ! w9t]4 ,cucumb] v9eg> is an agreeable addition to ^!4 ,,fr5* ,,salad4 ,9 w9t] ?is is made pr9cipally ( beautifully-blan*$ endive1 wa%$ delicately clean & brok5 into small bran*es ) ! f+]s1 !n tak5 f ! wat] & %ak5 dry 9 a basket ( peculi> =m1 appropriat$ to ! purpose1#fb or 9 a f9e clo?2 !n arrang$ 9 ! salad b[l1 & /rew$ ) h]bs 7t>ragon g5]ally1 :5 9 season7 m9c$ small3 ! dress+ is n add$ until j be=e ! salad is eat54 ,9 summ]1 "y lettuces are sub/itut$ = ! endive1 & int]mix$ ) a v>iety ( h]bs1 "s ( :i* are n g5]ally cultivat$ 9 ,engl&4 ,footnote #fb3 ,salad-baskets are also to be f\nd 9 _m good ,engli% kit*5s1 b !y are n 9 su* g5]al use "h z on ! cont95t4 ,,fr5* ,,salad ,,dress+4 ,/ir a saltspoonful ( salt & half z mu* pepp] into a l>ge spoonful ( oil1 & :5 ! salt is dissolv$1 mix ) !m f\r additional spoonsful ( oil1 & p\r ! :ole ov] ! salad2 let x be well turn$1 & !n add a c\ple ( spoonsful ( t>ragon v9eg>2 mix ! :ole ?or\ghly1 & s]ve x )\t delay4 ,! salad %\ld n be dress$ 9 ?is way until ! in/ant be=e x is want$ = table3 ! proportions ( salt & pepp] c be increas$ at pleasure1 & common or cucumb] v9eg> may be sub/itut$ = ! t>ragon1 :i*1 h[ev]1 is m frequ5tly us$ 9 ,france ?an any o!r4 ,salt1 #a spoonful3 pepp]1 #a_/b z mu*2 oil1 #e saladspoonsful2 t>ragon1 or o!r v9eg>1 #b spoonsful4 ,,des ,,c]neaux1 ,,or ,,walnut ,,salad4 ,?is is a common summ] salad 9 ,france1 :]e ! gr[? ( walnuts is g5]ally abundant1 b is n mu* s]v$ 9 ,engl&2 ?\gh ! sweet flav\r ( ! j-=m$ nut is v agreeable4 ,take ! walnuts :5 a p9 w pi]ce !m easily1 p>e !m d[n to ! k]nels1 & toss !m g5tly1 j be=e !y are s]v$1 9 a ,fr5* or ,engli% salad-dress+ 7! =m] w\ld g5]ally be pref]r$ we ?9k71 & turn !m into ! salad-b[l = table4 ,,suffolk ,,salad4 ,fill a salad-b[l f half to ?ree p>ts full ) v t5d] lettuces %r$ small1 m9c$ lean ( ham1 & h>d-boil$ eggs1 or _! yolks only also m9c$1 plac$ 9 alt]nate lay]s2 dress ! mixture ) ,engli% salad sauce1 b d n p\r x into ! b[l until ! in/ant ( s]v+4 ,a portion ( cold *ick5 7or veal71 cut 9 ?9 slices ab\t ! size ( a %ill+1 may be add$ :5 conv5i5t2 ! ham & eggs also may be slic$ in/ead ( be+ m9c$1 & ! :ole neatly arrang$ 9 a *a9 or o!rwise r\nd ! inside ( ! b[l4 ,,york%ire ,,pl\ghman',s ,,salad4 ,mix treacle & v9eg>1 9 ! proportion ( "o tablespoonful ( ! fir/ to two ( ! latt]2 add a little black pepp]1 & eat ! sauce ) lettuces %r$ small 7) an int]mixture ( "y onions :5 !y are lik$74 ,,an ,,excell5t ,,salad ,,( ,,"y ,,vegetables4 ,p>e (f ! co>se1 fibr\s p>ts f f\r or five arti*oke bottoms1 boil$ q t5d]1 well dra9$1 & fre$ c>efully f ! insides2 cut !m into qu>t]s1 & lay !m into ! salad-b[l2 arrange ov] !m "s cold new potatoes & "y c>rots slic$ mod]ately ?91 /rew m9c$ t>ragon1 *]vil1 or any o!r h]bs :i* may be bett] lik$1 ?ickly ov] ! surface1 & sauce ! salad ) an ,engli% or ,fr5* dress+ j be=e x is s5t to table4 ,v "y ,fr5* beans cut into %ort loz5ge-%ap$ l5g?s1 or asp>agus po9ts1 c be add$ to ?is di% at pleasure2 or small tufts ( caulifl[] may be plac$ r\nd x4 ,:5 ^! additions are made1 ! h]bs are bett] omitt$3 a little ( ! liquor ( pickl$ ,indian mangoes may be advantage\sly mix$ ) ! sauce = ?is salad1 or 9 lieu ( x "s *ili v9eg> or cay5ne pepp]4 ,! ,dut* or ,am]ican sauce ( ! previ\s pages w\ld also make an appropriate dress+ = x4 ,,sorrel ,,salad4 7,to s]ve ) ,lamb-cutlets1 ,veal cutlets1 or ,roa/ ,lamb47 ,?is1 ?\gh a v agreeable & refre%+ salad1 is n to be recomm5d$ :5 !re is ! slighte/ t5d5cy to disord] ( ! sy/em2 = ! p[]ful acid ( ! uncook$ sorrel might 9 t case produce s]i\s consequ5ces4#fc ,footnote #fc3 ,x %\ld be especially avoid$ :5 dys5t]y1 or o!r diseases ( a simil> nature1 are preval5t4 ,we m5tion ?is1 because if m g5]al precaution 7 obs]v$ ) reg>d to diet1 great suff]+ w\ld1 9 _m in/ances1 be avoid$4 ,take f ! /ems "s v "y t5d] sorrel1 wa% x delicately clean1 dra9 x well1 & %ake x dry 9 a salad-basket1 or 9 a s(t clo? held by ! f\r corn]s2 arrange x lightly 9 ! b[l1 & at ! in/ant ( s]v+1 sauce x simply ) ! prec$+ ,fr5* dress+ ( oil ) a small portion ( v9eg>1 or ) a ,mayonnaise mix$ ) *ili in/ead ( a mild] v9eg>4 ,! sorrel may be divid$ ) ! f+]s & m+l$ ) an equal proportion ( v t5d] lettuces2 &1 :5 x is n object$ to1#fd mix$ t>ragon may be /rew$ ?ickly ^u !m4 ,to "s ta/es a small quantity ( gre5 onions or ( es*alots w\ld be m agreeable4 ,footnote #fd3 ,! peculi> flav\r ( ?is f9e aromatic h]b is less g5]ally reli%$ 9 ,engl& ?an 9 _m o!r c\ntries2 b :5 x is n dislik$ x may be us$ ) great advantage 9 our cook]y3 x is easily cultivat$1 & q des]ves a nook 9 e kit*5-g>d54 ,,lob/] ,,salad4 ,fir/1 prep>e a sauce ) ! coral ( a h5 lob/]1 p\nd$ & rubb$ ?r\gh a sieve1 & v gradually mix$ ) a good mayonnaise1 rem\lade1 or ,engli% salad-dress+ ( ! pres5t *apt]4 ,next1 half fill ! b[l or m ) small salad h]bs1 or ) "y lettuces f9ely %r$1 & arrange ^u !m spirally1 or 9 a *a91 alt]nate slices ( ! fle% ( a l>ge lob/]1 or ( two middl+-siz$ ones1 & "s h>d-boil$ eggs cut ?9 & ev5ly4 ,leave a space 9 ! c5tre1 p\r 9 ! sauce1 heap lightly "s small salad on ! top1 & s5d ! di% imm$iately to table4 ,! coral ( a second lob/] may be int]m+l$ ) ! :ite fle% ( ! fi% ) v good effect2 & ! =c$ eggs ( page #acg may be plac$ at int]vals r\nd ! edge ( ! b[l z a decoration1 & an excell5t accompanim5t z well4 ,ano!r mode ( mak+ ! salad is to lay ! split bodies ( ! fi% r\nd ! b[l1 & ! claws1 fre$ c>efully f ! %ells1 arrang$ high 9 ! c5tre on ! h]bs2 ! s(t "p ( ! bodies may be mix$ ) ! sauce :5 x is lik$2 b ! col\r w n !n be good4 ,obs4--,! addition ( cucumb] 9 ribbons 7see ,au?or's ,receipt1 ,*apt] ,,xvii471 laid lightly r\nd x1 is always an agreeable "o to lob/] salad3 !y may previ\sly be sauc$1 & !n dra9$ f _! dress+ a little4 ,a m :olesome & saf] mode ( imp>t+ ! flav\r ( ! cucumb]1 h[ev]1 is to use = ! salad v9eg> 9 :i* t vegetable has be5 /eep$ = "s h\rs aft] hav+ be5 cut up small4 ,,an ,,excell5t ,,h]r+ ,,salad4 7,sw$i% ,receipt47 ,soak1 sk91 split1 & bone a l>ge ,norway h]r+2 lay ! two sides along a di%1 & slice !m slop+ly 7or sub/itute = ?is "o or two f9e ,dut* h]r+s74 ,arrange 9 symmetrical ord] ov] ! fi% slices ( cook$ beet-root1 cold boil$ potatoes1 & pickl$ gh]k9s2 !n add "o or two %>p apples *opp$ small1 & ! yolks & :ites1 sep>ately m9c$1 ( "s h>d-boil$ eggs1 ) any ?+ else :i* may be at h&1 & may s]ve to v>y ta/efully ! decoration ( ! di%4 ,place ^! +r$i5ts 9 small heaps ( well-contra/+ col\rs on ! surface ( ! salad1 & lay a bord] ( curl$ cel]y leaves or p>sley r\nd ! b[l4 ,= sauce1 rub ! yolk ( "o h>d-boil$ egg q smoo? ) "s salt2 to ?is add oil & v9eg> z = an ord9>y salad1 & dilute ! :ole ) "s ?ick s\r cream4 ,obs4--8,s\r cream0 is an +r$i5t n mu* approv$ by ,engli% ta/e1 b x ent]s l>gely into ,g]man cook]y1 & into t ( ,sw$51 & ( o!r nor!rn c\ntries also4 ,ab\t half a p\nd ( cold beef cut into small ?9 %av+s or collops1 is (t5 add$ to a h]r+-salad abroad3 x may be ei!r ( simply roa/$ or boil$1 or ( salt$ & smok$ meat4 ,,t>t> ,,sauce4 7,sauce la ,t>t>e74 ,add to ! prec$+ rem\lade1 or to any o!r sauce ( ! same nature1 a teaspoonful or m ( made mu/>d1 "o ( f9ely-m9c$ %alots1 "o ( p>sley or t>ragon1 & "o ( cap]s or ( pickl$ gh]k9s1 ) a r high season+ ( cay5ne1 & "s salt if ne$$4 ,! t>t>-mu/>d ( ! previ\s *apt]1 or good ,fr5* mu/>d1 is to be pref]r$ to ,engli% = ?is sauce1 :i* is usually made v pung5t1 & = :i* any +r$i5ts c be us$ to ! ta/e :i* w s]ve to r5d] x s4 ,t>ragon v9eg>1 m9c$ t>ragon & es*alots1 & pl5ty ( oil1 are us$ = x 9 ,france1 9 conjunction ) ! yolks ( "o or two eggs1 & *opp$ cap]s1 or gh]k9s1 to :i* olives are sometimes add$4 ,,%rimp ,,*atney4 7,mauritian ,receipt47 ,%ell ) c>e a qu>t ( fre% %rimps 7= ! mode ( do+ ?is see ,*apt] ,,iii471 m9ce !m quickly ^u a di% ) a l>ge %>p knife1 !n turn !m into a mort> & p\nd !m to a p]fectly smoo? pa/e4 ,next1 mix ) !m v gradually two or ?ree spoonsful ( salad oil ( ! be/ quality1 "s "y gre5 *ilies *opp$ small 7or :5 ^! _c be procur$1 "s good cay5ne pepp] z a sub/itute71 "s "y onions f9ely m9c$1 a little salt if requir$1 & z mu* v9eg> or /ra9$ lemon juice z w r5d] ! sauce pleasantly acid4 ,half a saltspoonful or m ( p[d]$ g+] is sometimes us$ 9 addition to ! above +r$i5ts4 ,:5 !y are pref]r$1 two or ?ree small %alots m9c$ & well bruis$ ) ! %rimps may be sub/itut$ = ! onions4#fe ,! proportion ( oil %\ld be d\ble t ( ! v9eg> us$2 b 9 ?is prep>ation1 z 9 all o!rs ( ! same nature1 individual ta/e mu/ regulate ! proportion ( ! mo/ p[]ful condim5ts :i* ent] into its composition4 ,all *atneys %\ld be q ?ick1 almo/ ( ! consi/5ce ( ma%$ turnips1 or /ew$ tomatas1 or /iff bread sauce4 ,!y are s]v$ ) curries2 & also ) /eaks1 cutlets1 cold meat1 & fi%4 ,9 ! ,ea/ ! native cooks cru% to a pulp ^u a /one slab1 & ) a /one roll]1 ! +r$i5ts :i* we direct to be p\nd$4 ,on occasion ! fi% might be m]ely m9c$4 ,:5 beat5 to a pa/e1 !y %\ld be well sep>at$ ) a =k z ! *ilies1 c41 are add$4 ,footnote #fe3 ,! sauce c be made )\t ei!r :5 _! flav\r is n lik$4 ,,capsicumb ,,*atney4 ,slice transv]sely & v ?91 into a b[l or pan ( spr+ wat]1 "s l>ge t5d] gre5 capsicumbs1 & let !m /eep = an h\r or two2 !n dra91 & dress ) oil1 v9eg>1 & salt4 ,= ,,tomata & ,,sausage ,,*atney1 see ,,*apt] ,,( ,,=eign ,,cook]y4 ---------------------------------------- -------------------------------- ,,*apt] ,,vii4 ,/ore ,sauces4 ,illu/ration3 ,mu%rooms1 ,es*alots1 & ,tomatas4 ,,obs]vations4 ,a ,,well select$ /ock ( ^! w always prove a conv5i5t res\rce 9 simple cook]y = giv+ col\r & flav\r to s\ps1 gravies1 & made di%es2 b unless ! consumption be consid]able1 !y %\ld n be ov]-abundantly provid$1 z few ( !m are improv$ by age1 & _m are altoge!r spoil$ by long keep+1 especially if !y be n p]fectly secur$ f ! air by s\nd cork+1 or if /or$ :]e !re is ! slighte/ degree ( damp4 ,to prev5t loss1 !y %\ld be exam9$ at %ort int]vals1 & at ! fir/ appe>ance ( m\ld or f]m5tation1 su* z w be> ! process %\ld be reboil$1 & put1 :5 aga9 q cold1 into clean bottles2 a precaution (t5 especially ne$ful = mu%room catsup :5 x has be5 made 9 a wet season1 or :5 x has n be5 v c>efully prep>$4 ,?is1 ) ess5ce ( an*ovies1 walnut catsup1 ,h>vey's sauce1 cavice1 lemon-pickle1 *ili1 cucumb]1 & es*alot v9eg>1 w be all t is commonly ne$$ = family use2 b !re is at ! pres5t day an ext5sive *oice ( ^! /ores on sale1 "s ( :i* are excell5t4 ,,*etney ,,sauce4 7,b5gal ,receipt74 ,illu/ration3 ,g>lic4 ,/one f\r ounces ( good rais9s1 & *op !m small1 ) half a p\nd ( crabs1 s\r apples1 unripe bullaces1#ff or ( any o!r h>d acid fruit4 ,take f\r ounces ( co>se br[n sug>1 two ( p[d]$ g+]1 & ! same quantity ( salt & cay5ne pepp]2 gr9d ^! +r$i5ts sep>ately 9 a mort>1 z f9e z possible2 !n p\nd ! fruits well1 & mix ! spices ) !m1 "o by "o2 beat !m toge!r until !y are p]fectly bl5d$1 & add gradually z mu* v9eg> z w make ! sauce ( ! consi/5ce ( ?ick cream4 ,put x into bottles ) an ounce ( g>lic1 divid$ into cloves1 & cork x tightly4 ,footnote #ff3 ,h>d acid fruit 9 a crude /ate is1 we ?9k1 an +r$i5t n mu* to be recomm5d$2 & x is always bett] to deviate a little f 8an approv$ receipt0 ?an to endang] heal? by ! use ( +r$i5ts ( a que/ionable "*4 ,gooseb]ries or tomatas1 aft] be+ subject$ to a mod]ate degree ( heat1 might be eat5 ) f> less haz>d4 ,/on$ rais9s1 #d oz42 crabs1 or o!r acid fruit1 #a_/b lb42 co>se sug>1 #d oz42 p[d]$ g+]1 #b oz42 salt1 #b oz42 cay5ne pepp]1 #b oz42 g>lic1 #a oz42 v9eg>1 en\gh to dilute x prop]ly4 ,obs4--,?is fav\rite ori5tal sauce is comp\nd$ 9 a great v>iety ( ways2 b "s k9d ( acid fruit is ess5tial to x4 ,! mango is us$ 9 ,india2 "h gooseb]ries1 :ile /ill h>d & gre51 are sometimes us$ = x2 & ripe r$ *ilies & tomatas are mix$ ) ! o!r +r$i5ts4 ,! sauce keeps bett] if x be expos$ to a g5tle degree ( heat = a week or two1 ei!r by ! side ( ! fire1 or 9 a full s\!rn aspect 9 ! sun3 ! heat ( a v sl[ ov51 9 :i* x might be left = a night1 w\ld probably h a /ill bett] effect4 ,9 ?is case x mu/ be put into a j> or bottles1 & well secur$ f ! air4 ,half a p\nd ( gooseb]ries1 or ( ^! & tam>9ds f ! %ell1 & gre5 apples mix$1 & ! same weight ( salt1 /on$ rais9s1 br[n sug>1 p[d]$ g+]1 *ilies1 & g>lic1 ) a p9t & a half ( v9eg>1 & ! juice ( ?ree l>ge lemons1 w make ano!r g5u9e ,b5gal *etney4 ,,f9e ,,mu%room ,,catsup4 ,"o ( ! v be/ & mo/ useful ( /ore sauces is good home-made mu%room catsup1 :i*1 if really well prep>$1 imp>ts an agreeable flav\r to any s\p or sauce ) :i* x is m+l$1 & at ! same "t height5s ! col\r )\t imp>t+ ! 8bitt] sweetness0 :i* ! burnt sug> us$ z 8br[n+0 9 clumsy cook]y s (t5 does4 ,! catsup ought1 9 fact1 to be r ! pure ess5ce ( mu%rooms1 made ) s mu* salt & spice only z are requir$ to pres]ve x = a ye> or long]1 ?an ! comp\nd ( mu%room-juice1 an*ovies1 %alots1 allspice1 & o!r condim5ts ( :i* x is commonly compos$1 especially = sale4 ,directions to be obs]v$ 9 mak+ & = keep+ ! catsup4--,let ! mu%rooms be collect$ :5 ! wea!r is dry1 = if ga!r$ dur+1 or imm$iately aft] ra91 ! catsup made ) !m w n keep well4 ,cut (f ! /alk-ends to :i* ! e>? adh]es1 be=e ! mu%rooms are brok5 up1 & ?r[ !m aside1 z !y %\ld nev] be us$ = ! catsup4 ,reject also su* ( ! flaps z are worm-eat5 or decay$4 ,^? :i* are too /ale = use may be detect$ by ! smell1 :i* is v (f5sive4 ,:5 ! mu%room fir/ op5s1 ! und]side is ( a f9e pale salmon col\r2 ?is *anges soon to a sort ( a%y-br[n1 :i* deep5s almo/ to black z ! mu%room passes f its maturity to a /ate ( decay4 ,z x yields a great] abundance ( juice :5 x is fully ripe1 x is usually tak5 9 t /ate = ^! sauces2 b catsup ( f9e & delicate flav\r1 ?\gh some:at pale 9 col\r1 c be made ev5 ( mu%room-buttons if !y be slic$ up small & turn$ (t5 9 ! liquid :i* w be spe$ily drawn f !m by ! application ( salt2 a r small] proportion ( :i* %\ld be m+l$ ) !m ?an is direct$ = ! foll[+ receipt4 ,e ?+ us$ 9 prep>+ ! catsup %\ld be delicately clean & v dry4 ,! bottles 9 :i* x is /or$1 aft] be+ dri$ 9 ! usual way1 %\ld be laid into a cool ov5 = an h\r or two be=e !y are fill$1 to ensure _! be+ free f ! slighte/ degree ( moi/ure1 b !y mu/ be q cold be=e ! catsup is p\r$ into !m4 ,if ! corks be seal$ s z to exclude ! air effectually1 or if well-cleans$ bits ( bladd] fir/ dri$1 & !n r5d]$ flexible ) a little _s ( any k9d 7spirits ( w9e is conv5i5t = su* purposes71 be ti$ closely ov] !m1 & ! bottles c be kept 9 a cool place free f damp1 ! catsup w rema9 good = a long "t4 ,,mu%room ,,catsup4 ,receipt3--,break up small into a deep e>!n pan1 two gallons ( l>ge ripe mu%room-flaps1 & /rew among/ !m ?ree qu>t]s ( a p\nd ( salt1 res]v+ ! l>g] portion ( x = ! top4 ,let !m rema9 two days1 & /ir !m g5tly ) a wood5 spoon (t5 dur+ ! "t2 !n turn !m into a l>ge /ewpan or enamell$ saucepan1 heat !m sl[ly1 & simm] !m = fifte5 or tw5ty m9utes4 ,/ra9 ! liquor closely f !m )\t pressure2 /ra9 & measure x2 put x into a v clean /ewpan1 & boil x quickly until x is r$uc$ ne>ly half4 ,= e qu>t all[ half an ounce ( black pepp]corns & a dra*m ( mace2 or1 in/ead ( ! pepp]1 a qu>t] ( a teaspoonful 7t5 gra9s7 ( good cay5ne2 p\r ! catsup into a clean jug or j>1 lay a fold$ clo? ov] x1 & keep x 9 a cool place until ! foll[+ day2 p\r x g5tly f ! s$im5t1 put into small bottles1 cork !m well1 & ros9 !m d[n4 ,a teaspoonful ( salad oil may be p\r$ into ea* bottle be=e x is cork$1 ! bett] to exclude ! air f ! catsup4 ,mu%rooms1 #b gallons2 salt1 #c_/d lb42 to mac]ate ?ree or f\r days4 ,to ea* qu>t ( liquor1 #a_/b oz4 black pepp]1 or qu>t] ( a teaspoonful ( cay5ne2 & #a dra*m ( mace3 to be r$uc$ ne>ly half4 ,obs4 #a4--;,catsup made ?us w n be too salt1 nor w ! flav\r ( ! mu%rooms be ov]p[]$ by t ( ! spices2 ( :i* a l>g] quantity1 & a great] v>iety1 c be us$ at w4 ,we c1 h[ev]1 answ] = ! excell5ce ( ! pres5t receipt f long exp]i5ce ( x4 ,:5 ! catsup is boil$ d[n q e>ly 9 ! day1 x may be bottl$ ! same night3 x is necess>y only1 t x %\ld p]fectly cold be=e ?is is done4 ,obs4 #b4--,:5 ! mu%rooms are cru%$1 or ma%$1 z "s au?ors direct1 ! liquor w necess>ily be v ?ick2 x is bett] to proce$ z above1 & !n to boil ! liquor :i* may aft]w>ds be extract$ f ! mu%rooms by pressure1 ) ! s$im5t ( ! catsup1 & suffici5t cloves1 pepp]1 allspice1 & g+]1 to flav\r x highly3 ?is second catsup w be f\nd v useful to mix ) common ?ick5$ sauces1 ha%es1 & /ews4 ,,mu%room ,,catsup4 7,ano!r ,receipt47 ,break a peck ( l>ge mu%rooms into a deep e>!npan2 /rew ?ree qu>t]s ( a p\nd ( salt among/ !m1 & set !m into a v cool ov5 = "o night1 ) a fold ( clo? or pap] ov] !m4 ,! foll[+ day /ra9 (f ! liquor1 measure1 & boil x = fifte5 m9utes2 !n1 = ea* qu>t1 add an ounce ( black pepp]1 a qu>t] ( an ounce ( allspice1 half an ounce ( g+]1 & two l>ge blades ( mace1 & let x boil fa/ = tw5ty m9utes long]4 ,:5 ?or\ghly cold1 put x into bottles1 cork !m well1 & dip ! necks into melt$ bottle-cem5t1 or seal !m s z to secure ! catsup f ! air4 ,mu%rooms1 #a peck2 salt1 #c_/d lb4 ,liquor to boil1 #ae m9utes4 ,to ea* qu>t1 #a_/b oz4 black pepp]2 #a_/d oz4 allspice2 #a_/b oz4 g+]2 #b blades mace3 #bj m9utes4 ,,d\ble ,,mu%room ,,catsup4 ,on a gallon ( fre% mu%rooms /rew ?ree ounces ( salt1 & p\r to !m a qu>t ( ready-made catsup 7t :i* is a ye> old w d if x be p]fectly good72 keep ^! /irr$ occasionally = f\r days1 !n dra9 ! liquor v dry f ! mu%rooms1 & boil x = fifte5 m9utes ) an ounce ( :ole black pepp]1 a dra*m ( mace1 an ounce ( g+]1 & ?ree or f\r gra9s only ( cay5ne4 ,mu%rooms1 #a gallon2 salt1 #c oz42 mu%room catsup1 #a qu>t2 pepp]corns1 #a oz42 mace1 #a dra*m2 g+]1 #a oz42 cay5ne1 #c to #d gra9s3 #ae m9utes4 ,,comp\nd1 ,,or ,,cook',s ,,catsup4 ,take a p9t & a half ( mu%room catsup :5 x is fir/ made1 & ready boil$ 7! d\ble is be/ = ! purpose71 simm] 9 x = five m9utes an ounce ( small es*alots nicely peel$2 add to ^! half a p9t ( walnut catsup1 & a w9eglassful ( cay5ne v9eg>1 or ( *ili v9eg>2 give ! :ole "o boil1 p\r x out1 & :5 cold1 bottle x ) ! es*alots 9 x4 ,mu%room catsup1 #a-a_/b p9t2 es*alots1 #a oz42 walnut catsup or pickle1 #a_/b p9t2 cay5ne or *ili v9eg>1 #a w9eglassful4 ,,walnut ,,catsup4 ,! v9eg> 9 :i* walnuts h be5 pickl$1 :5 !y h rema9$ 9 x a ye>1 w g5]ally answ] all ! purposes = :i* ?is catsup is requir$1 p>ticul>ly if x be dra9$ f !m & boil$ = a few m9utes1 ) a little additional spice1 & a few es*alots2 b :]e ! v9eg> is object$ to1 x may be made ei!r by boil+ ! express$ juice ( "y walnuts = an h\r1 ) six ounces ( f9e an*ovies1 f\r ounces ( es*alots1 half an ounce ( black pepp]1 a qu>t] ( an ounce ( cloves1 & a dra*m ( mace1 to e qu>t2 or z foll[s3-- ,p\nd 9 a mort> a hundr$ "y walnuts1 /rew+ among/ !m z !y are done half a p\nd ( salt2 !n p\r to !m a qu>t ( /rong v9eg>1 & let !m /& until !y h become q black1 keep+ !m /irr$ ?ree or f\r times a day2 next add a qu>t ( /rong old be]1 & boil ! :ole toge!r = t5 m9utes2 /ra9 x1 & let x rema9 until ! next day2 !n p\r x (f cle> f ! s$im5t1 add to x half a p\nd ( an*ovies1 "o l>ge head ( g>lic bruis$1 half an ounce ( nutmegs bruis$1 ! same quantity ( cloves & black pepp]1 & two dra*ms ( mace3 boil ^! toge!r = half an h\r1 & ! foll[+ day bottle & cork ! catsup well4 ,x w keep = a doz5 ye>s4 ,_m p]sons add to x1 be=e x is boil$1 a bottle ( port w9e2 & o!rs recomm5d a l>ge bun* ( sweet h]bs to be put 9 ) ! spice4 #a/ ,recipe4 ,express$ juice ( walnuts1 #a qu>t2 an*ovies1 #f oz42 es*alots1 #d oz42 black pepp]1 #a_/b oz42 cloves1 #a_/d oz42 mace1 #a dra*m3 #a h\r4 #bnd4 ,walnuts1 #ajj2 salt1 #a_/b lb42 v9eg>1 #a qu>t2 to /& till black4 ,/rong be]1 #a qu>t2 an*ovies1 #a_/b lb42 #a head g>lic2 nutmegs1 #a_/b oz42 cloves1 #a_/b oz42 black pepp]1 #a_/b oz42 mace1 #b dra*ms3 #a_/b h\r4 ,,ano!r ,,good ,,receipt ,,= ,,walnut ,,catsup4 ,beat a hundr$ gre5 walnuts 9 a l>ge m>ble mort> until !y are ?or\ghly bruis$ & brok51 & !n put !m into a /one j>1 ) half a p\nd ( es*alots1 cut 9 slices1 "o head ( g>lic1 half a p\nd ( salt1 & two qu>ts ( v9eg>2 let !m /& = t5 days1 & /ir !m night & morn+4 ,/ra9 (f ! liquor1 & boil x = half an h\r ) ! addition ( two ounces ( an*ovies1 two ( :ole pepp]1 half an ounce ( cloves1 & two dra*ms ( mace2 skim x well1 /ra9 x (f1 & :5 x is q cold p\r x g5tly f ! s$im5t 7:i* may be res]v$ = flav\r+ common sauces7 into small dry bottles1 secure x f air by s\nd cork+1 & /ore x 9 a dry place4 ,walnuts1 #ajj2 es*alots1 #a_/b lb42 g>lic1 #a head1 salt1 #a_/b lb42 v9eg>1 #b qu>ts3 #aj days4 ,an*ovies1 #b oz42 black pepp]1 #b oz42 mace1 #a_/d oz42 cloves1 #a_/b oz43 #a_/b h\r4 ,,lemon ,,pickle ,,or ,,catsup4 ,ei!r divide six small lemons into qu>t]s1 remove all ! pips t are 9 sight1 & /rew ?ree ounces ( salt ^u !m1 & keep !m turn$ 9 x = a week1 or1 m]ely make deep incisions 9 !m1 & proce$ z direct$ = pickl$ lemons4 ,:5 !y h /ood 9 a w>m place = eight days1 put into a /one j> two ounces & a half ( f9ely-scrap$ hors]adi%1 & two ounces ( es*alots1 or "o & a half ( g>lic2 to ^! add ! lemons ) all _! liquor1 & p\r on !m a p9t & a half ( boil+ v9eg> 9 :i* half an ounce ( bruis$ g+]1 a qu>t] ( an ounce ( :ole :ite pepp]1 & two blades ( mace h be5 simm]$ = two or ?ree m9utes4 ,! pickle w be fit = use 9 two or ?ree mon?s1 b may /& f\r or five be=e x is /ra9$ (f4 ,small lemons1 #f2 salt1 #c oz43 #h days4 ,hors]adi%1 #b-a_/b oz42 es*alots1 #b oz41 or g>lic #a-a_/b oz42 v9eg>1 #a-a_/b p9t2 g+]1 #a_/b oz42 :ole :ite pepp]1 #a_/d oz42 mace1 #b blades3 #c to #f mon?s4 ,obs4--,^! highly-flav\r$ comp\nds are /ill mu* 9 fav\r ) a c]ta9 class ( h\sekeep]s2 b !y belong exclusively to ,engli% cook]y3 !y are altoge!r oppos$ to ! practice ( ! ,fr5* cuis9e1 z well z to t ( o!r =eign c\ntries4 ,,pontac ,,catsup ,,= ,,fi%4 ,on "o p9t ( ripe eld]b]ries /ripp$ f ! /alks1 p\r ?ree qu>t]s ( a p9t ( boil+ v9eg>1 & let x /& 9 a cool ov5 all night2 ! next day /ra9 (f ! liquid )\t pressure1 & boil x = five m9utes ) a half-teaspoonful ( salt1 a small race ( g+]1 a blade ( mace1 =ty corns ( pepp]1 twelve cloves & f\r es*alots4 ,bottle x ) ! spice :5 x is q cold4 ,,bottl$ ,,tomatas1 ,,or ,,tomata ,,catsup4 ,cut half a peck ( ripe tomatas into qu>t]s2 lay !m on di%es & spr9kle ov] !m half a p\nd ( salt4 ,! next day dra9 ! juice f !m ?r\gh a hair-sieve into a /ewpan1 & boil x = half an h\r ) ?ree doz5s ( small capsicums & half a p\nd ( es*alots2 !n add ! tomatas1 :i* %\ld be ready pulp$ ?r\gh a /ra9]4 ,boil ! :ole = ?irty m9utes long]2 h "s clean wide-neck$ bottles1 kept w>m by ! fire1 fill !m ) ! catsup :ile x is q hot2 cork1 & dip ! necks into melt$ bottle-res9 or cem5t4 ,tomatas1 #a_/b peck2 salt1 #a_/b lb42 capsicums1 #c doz42 es*alots1 #a_/b lb43 #a_/b h\r4 ,aft] pulp is add$1 #a_/b h\r4 ,obs4--,?is receipt has be5 k9dly contribut$ by a p]son :o makes by x e ye> l>ge quantities ( ! catsup1 :i* is consid]$ excell5t3 = sauce x mu/ be mix$ ) gravy or melt$ butt]4 ,we h n ourselves be5 able to make trial ( x4 ,,epicurean ,,sauce4 ,mix well1 by %ak+ !m 9 a bottle1 a w9eglassful ( ,indian soy1 half a p9t ( *ili v9eg>1 half a p9t ( walnut catsup1 & a p9t & a half ( ! be/ mu%room catsup4 ,^! proportions make an excell5t sauce1 ei!r to mix ) melt$ butt]1 & to s]ve ) fi%1 or to add to diff]5t k9ds ( gravy2 b !y c be v>i$1 or add$ to1 at pleasure4 ,indian soy1 #a w9eglassful2 *ili v9eg>1 #a_/b p9t2 walnut catsup1 #a_/b p9t2 mu%room catsup1 #a-a_/b p9t4 ,,t>ragon ,,v9eg>4 ,ga!r ! t>ragon j be=e x blossoms1 :i* w be late 9 ,july1 or e>ly 9 ,augu/2 /rip x f ! l>g] /alks1 & put x into small /one j>s or wide-neck$ bottles1 & 9 do+ ?is twi/ "s ( ! bran*es s z to bruise ! leaves & wr+ !m asund]2 !n p\r 9 suffici5t di/ill$ or v pale v9eg> to cov] ! t>ragon2 let x infuse = two mon?s1 or m3 x w take no h>m ev5 by /&+ all ! w9t]4 ,:5 x is p\r$ (f1 /ra9 x v cle>1 put x into small dry bottles1 & cork !m well4 ,sweet basil v9eg> is made 9 exactly ! same way1 b x %\ld n be left on ! leaves m ?an ?ree weeks4 ,! j>s or bottles %\ld be fill$ to ! neck ) ! t>ragon be=e ! v9eg> is add$3 its flav\r is /rong & peculi>1 b to _m ta/es v agreeable4 ,x imp>ts q a =eign "* to ! di%es = :i* x is us$4 ,,gre5 ,,m9t ,,v9eg>4 ,slightly *op1 or bruise1 fre%ly-ga!r$ m9t1 & put x into bottles2 fill !m ne>ly to ! necks1 & add v9eg> z = t>ragon3 9 =ty days1 /ra9 x (f1 & bottle x = use4 ,! m9t itself1 ready m9c$ = sauce1 w keep well 9 v9eg>1 ?\gh ! col\r w n be v good4 ,! "y leaves /ripp$ f ! /ems1 %\ld be us$ = ?is prep>ation4 ,,cucumb] ,,v9eg>4 ,fir/ wipe1 & !n1 )\t p>+1 slice into a /one j> "s "y & quickly-gr[n cucumb]s2 p\r on !m z mu* boil+ v9eg> z w cov] !m well1 ) a teaspoonful ( salt1 & two-?irds z mu* ( pepp]corns to ! p9t & a half ( v9eg>3 x may rema9 on !m = a mon?1 or ev5 = two1 if well def5d$ f ! air3 x %\ld !n be /ra9$1 all[$ to settle1 & p\r$ q cle> into small dry bottles1 :i* %\ld be well cork$4 ,a mild onion c be int]mix$ ) ! cucumb]s1 :5 its flav\r is consid]$ an improvem5t4 ,,cel]y ,,v9eg>4 ,?r[ into a p9t & a half ( ready boil+ v9eg> a few gra9s ( cay5ne1 or half an ounce ( pepp]corns1 a l>ge saltspoonful ( salt1 & a p9t ( ! :ite "p ( ! roots & /ems ( "s f9e fre% cel]y slic$ up ?93 let x boil = two or ?ree m9utes1 turn x into a /one j>1 & secure x well f ! air z soon z x is cold4 ,x may be /ra9$ (f & bottl$ 9 ?ree or f\r weeks1 b may rema9 z _m mon?s 9 ! j> )\t injury4 ,,es*alot1 ,,or ,,g>lic ,,v9eg>4 ,on f f\r to six ounces ( es*alots or on two ( g>lic peel$ & bruis$1 p\r a qu>t ( ! be/ v9eg>2 /op ! j> or bottle close1 & 9 a =tnight or ?ree weeks ! v9eg> may be /ra9$ (f = use3 a few drops w give a suffici5t flav\r to a sauce1 or to a ture5 ( gravy4 ,es*alots1 #d to #f oz42 or1 g>lic1 #b to #d oz42 v9eg>1 #a qu>t3 #ae to #ba days4 ,obs4--,^! roots may be us$ 9 small] or 9 l>g] proportion1 z a slight] or a /rong] flav\r ( !m is desir$1 & may rema9 long] 9 ! v9eg> )\t any detrim5t to x4 ,,es*alot ,,w9e4 ,?is is a f> m useful prep>ation ev5 ?an ! prec$+ "o1 s9ce x c be us$ to imp>t ! flav\r ( ! es*alot to di%es = :i* acid is n requir$4 ,peel & slice1 or bruise1 f\r ounces ( es*alots1 put !m into a bottle1 & add to !m a p9t ( %]ry2 9 a =tnight p\r (f ! w9e1 & %\ld x n be /rongly flav\r$ ) ! es*alots1 /eep 9 x two ounces m1 = ano!r =tnight2 a half-teaspoonful ( cay5ne may be add$ at fir/4 ,! bottle %\ld be %ak5 occasionally1 :ile ! es*alots are infus+1 b %\ld rema9 undi/urb$ = ! la/ two or ?ree days1 t ! w9e may be cle> :5 x is p\r$ (f to bottle = keep+4 ,sweet-basil w9e is made by /eep+ ! fre% leaves ( ! h]b 9 w9e1 f t5 to fifte5 days4 ,es*alots1 #d oz42 %]ry1 #a p9t3 #ae days1 or m4 ,,hors]adi% ,,v9eg>4 ,on f\r ounces ( "y & fre%ly-scrap$ hors]adi% p\r a qu>t ( boil+ v9eg>1 & cov] x d[n closely3 x w be ready = use 9 ?ree or f\r days1 b may rema9 = weeks1 or mon?s1 be=e ! v9eg> is p\r$ (f4 ,an ounce ( m9c$ es*alot may be sub/itut$ = "o ( ! hors]adi%1 if ! flav\r be lik$4 ,,cay5ne ,,v9eg>4 ,put f a qu>t] to half an ounce ( ! be/ cay5ne pepp] into a bottle1 & p\r on x a p9t ( pale v9eg>4 ,cork x closely1 & %ake x well e two or ?ree days4 ,x may rema9 any l5g? ( "t be=e x is p\r$ (f1 b w v soon be ready = use4 ,good cay5ne pepp]1 #a_/d to #a_/b oz42 v9eg>1 #a p9t3 infuse f #b weeks to #ab mon?s4 ,,lemon ,,br&y4 7,= flav\r+ sweet di%es47 ,fill any siz$ wide-neck$ bottle lightly ) ! v ?9 r9ds ( fre% lemons1 & cov] !m ) good br&y2 let !m rema9 = a =tnight or ?ree weeks only1 !n /ra9 (f ! _s & keep x well cork$ = use3 a few apricot-k]nels blan*$ & infus$ ) ! lemon-r9d w give x an agreeable flav\r4 ,,dri$ ,,mu%rooms4 ,peel small1 s\nd1 fre%ly-ga!r$ flaps1 cut (f ! /ems1 & scrape out ! fur entirely2 !n arrange ! mu%rooms s+ly on t9s or di%es1 & dry !m z gradually z possible 9 a g5tle ov54 ,put !m1 :5 !y are done1 into t9 cani/]s1 & /ore !m :]e !y w be secure f damp4 ,fr5* cooks give !m a s+le boil 9 wat]1 f :i* !y !n are well dra9$1 & dri$1 z usual4 ,:5 want$ = table1 !y %\ld be put into cold gravy1 sl[ly heat$1 & g5tly simm]$1 until !y are t5d]4 ,,mu%room ,,p[d]4 ,:5 ! mu%rooms h be5 prep>$ ) great nicety1 & dri$1 z 9 ! =ego+ receipt1 p\nd !m to a v f9e p[d]2 sift x1 & put x imm$iately into small & p]fectly dry bottles2 cork & seal !m )\t delay1 = if ! p[d] be long expos$ to ! air1 s z to imbibe any humidity1 or if x be n well secur$ f x 9 ! bottles1 x w be likely to become putrid3 mu* ( t :i* is pur*as$1 ev5 at ! be/ ,italian w>eh\ses1 is f\nd to be s1 &1 z x is sold at a v high price1 x is a great economy1 z well z a sur] plan1 to h x c>efully prep>$ at home4 ,x is an exce$+ly useful /ore1 & an excell5t addition to _m di%es & sauces4 ,to insure its be+ good1 ! mu%rooms %\ld be ga!r$ 9 dry wea!r1 & if any addition ( spices be made to ! p[d] 7"s p]sons mix ) x a season+ ( mace & cay5ne71 !y %\ld be put into ! ov5 = a :ile be=e !y are us$3 b ev5 ^! precautions w n be suffici5t1 unless ! p[d] be /or$ 9 a v dry place aft] x is bottl$4 ,a teaspoonful ( x1 ) a qu>t] ( a p9t ( /rong veal gravy1 z mu* cream1 & a small dess]tspoonful ( fl\r1 w make a good b*amel or :ite sauce4 ,,excell5t ,,potato ,,fl\r1 ,,or ,,arr[-,,root4 7,fecule de ,pommes de t]re47 ,grate into a l>ge vessel full ( cold wat]1 six p\nds ( s\nd mealy potatoes1 & /ir !m well toge!r4 ,9 six h\rs p\r (f ! wat]1 & add fre%1 /irr+ ! mixture well2 repeat ?is process e ?ree or f\r h\rs dur+ ! day1 *ange ! wat] at night1 & ! next morn+ p\r x (f2 put two or ?ree qu>ts m to ! potatoes1 & turn !m directly into a hair-sieve1 set ov] a pan to receive ! fl\r1 :i* may !n be wa%$ ?r\gh ! sieve1 by p\r+ wat] to x4 ,let x settle 9 ! pan1 dra9 (f ! wat]1 spread ! potato-s$im5t on di%es1 dry x 9 a sl[ ov51 sift x1 & put x into bottles or j>s1 & cork or cov] !m closely4 ,! fl\r ?us made w be beautifully :ite1 & p]fectly flav\rless4 ,x w rema9 good = ye>s4 ,obs4--,?is admirable f>9a1 or />* ( potatoes1 is n[ mu* m widely kn[n & v5d$ 9 ,engl& ?an x 0 "s ye>s s9ce4 ,x c at pres5t be procur$ at mo/ =eign w>eh\ses & g5]al groc]s'2 b we w\ld recomm5d its be+ home-made by ! directions giv5 above1 :i* we h _h closely foll[$ = _m ye>s ) ! be/ possible success4 ,,to ,,make ,,fl\r ,,( ,,rice4 ,take any quantity ( :ole rice1 wa% x ?or\ghly1 *ang+ ! wat] sev]al times2 dra9 & press x 9 a clo?1 !n spread x on a di%1 & dry x p]fectly2 beat x 9 a mort> to a smoo? p[d]1 & sift x ?r\gh a f9e sieve4 ,:5 us$ to ?ick5 s\p or sauces1 mix x ) a small quantity ( cold wat] or ( bro?1 & p\r x to !m :ile !y are boil+4 ,?is fl\r1 :5 newly made1 is ( mu* pur] flav\r ?an any usually prep>$ = sale4 ,,p[d] ,,( ,,sav\ry ,,h]bs4 ,all h]bs :i* are to be dri$ = /or+ %\ld be ga!r$ 9 f9e wea!r2 cle>$ f dirt & decay$ leaves2 & dri$ quickly1 b )\t scor*+1 9 a ,dut* ov5 be=e ! fire1 or 9 any o!r t is n too mu* heat$4 ,! leaves %\ld !n be /ripp$ f ! /alks1 p\nd$1 sift$1 & closely cork$ 9 sep>ate bottles2 or sev]al k9ds may be mix$ & p\nd$ toge!r = ! conv5i5ce ( season+ 9 an in/ant gravies1 s\ps1 =cemeats1 & made di%es3 appropriate spices1 cel]y-se$1 & dri$ lemon-peel1 all 9 f9e p[d]1 c be add$ to ! h]bs4 ,,t>t> ,,mu/>d4 ,rub f\r ounces ( ! be/ ,durham mu/>d v smoo? ) a full teaspoonful ( salt1 & wet x by degrees ) /rong hors]adi% v9eg>1 a dess]tspoonful ( cay5ne1 or ( *ili v9eg>1 & "o or two ( t>ragon v9eg> :5 its flav\r is n dislik$4 ,a qu>t] ( a p9t ( v9eg> p\r$ boil+ ^u an ounce ( scrap$ hors]adi%1 & left = "o night1 closely cov]$1 w be ready to use = ?is mu/>d1 b x w be bett] = /&+ two or ?ree days4 ,durham mu/>d1 #d oz42 salt1 l>ge teaspoonful2 cay5ne1 or *ili v9eg>1 #a dess]tspoonful2 hors]adi% v9eg>1 ?ird ( p9t4 ,obs4--,?is is an exce$+ly pung5t comp\nd1 b has _m approv]s4 ,,ano!r ,,t>t> ,,mu/>d4 ,mix ! salt & mu/>d smoo?ly1 ) equal p>ts ( hors]adi% v9eg>1 & ( *ili v9eg>4 ,mu/>d made by ^! receipts w keep long1 if put into j>s or bottles & closely cork$4 ,cucumb]1 es*alot1 or any o!r ( ! flav\r$ v9eg>s = :i* we h giv5 receipts1 may 9 turn be us$ = x1 & mu%room1 gh]k91 or ,india pickle-liquor1 likewise4 ---------------------------------------- -------------------------------- ,,*apt] ,,viii4 ,=cemeats4 ,,g5]al ,,rem>ks4 ,illu/ration3 ,weigh+ ,ma*9e4 ,,! co>se & unpalatable comp\nds s con/antly met ) "u ! d5om9ation ( =cemeat1 ev5 at tables o!rwise tol]ably well s]v$1 %[ ) h[ little att5tion !y are commonly prep>$4 ,_m v indiff]5t cooks pique !mselves on nev] do+ any ?+ by rule1 & ! consequ5ce ( _! ?r[+ toge!r at r&om 7or 8by guess0 z !y call x7 ! +r$i5ts :i* ought to be proportion$ ) exce$+ exactness is repeat$ failure 9 all !y attempt to d4 ,long exp]i5ce1 & a v correct eye may1 x is true1 enable a p]son to disp5se ) weights & measures )\t haz>d+ ! success ( _! op]ations2 b x is an exp]im5t :i* ! le>n] w d bett] to avoid4 ,a l>ge m>ble or ,w$gwood mort> is indisp5sable 9 mak+ all ! f9] k9ds ( =cemeat2 & equally s inde$ = _m o!r purposes 9 cook]y2 no kit*51 !re=e1 %\ld be )\t "o2#fg & = :atev] prep>ation x may be us$1 ! p\nd+ %\ld be cont9u$ ) pati5ce & p]sev]ance until n a s+le lump or fibre be p]ceptible 9 ! mass ( ! articles beat5 toge!r4 ,?is p>ticul>ly applies to pott$ meats1 :i* %\ld resemble ! smoo!/ pa/e2 z well z to sev]al v>ieties ( =cemeat4 ,( ^! la/ x %\ld be obs]v$1 t su* z are made by ! ,fr5* me?od 7see qu5elles1 page #afc7 are ! mo/ appropriate = an elegant d9n]1 ei!r to s]ve 9 s\ps or to fill bon$ p\ltry ( any k9d2 b :5 _! exce$+ lightness1 :i* to =eign]s con/itutes "o ( _! great excell5ces1 is object$ to1 x may be rem$i$ by sub/itut+ dry crumbs ( bread = ! panada1 & p\nd+ a small quantity ( ! lean ( a boil$ ham1 ) ! o!r +r$i5ts3 h[ev]1 ?is %\ld be done only = ! balls4 ,footnote #fg3 ,two or ?ree mort>s1 v>y+ 9 size1 %\ld be 9 e h\sehold :]e x is expect$ t ! cook]y %\ld be well conduct$3 !y are (t5 requir$ also = _m o!r dome/ic purposes1 yet x is n unusual to f9d bo? ^! & scales1 weights1 & measures ( e k9d1 altoge!r want+ 9 ,engli% kit*5s4 ,no p>ticul> h]b or spice %\ld be all[$ to pr$om9ate p[]fully 9 ^! compositions2 b ! :ole ( ! season+s %\ld be tak5 9 su* quantity only z w produce an agreeable sav\r :5 !y are bl5d$ toge!r4 ,,no4 #a4 ,,good ,,common ,,=cemeat1 ,,= ,,roa/ ,,veal1 ,,turkeys1 ,c4 ,grate v lightly into exce$+ly f9e crumbs1 f\r ounces ( ! inside ( a /ale loaf1 & mix ?or\ghly ) x1 a qu>t] ( an ounce ( lemon-r9d p>$ z ?9 z possible1 & m9c$ extremely small2 ! same quantity ( sav\ry h]bs1 ( :i* two-?irds %\ld be p>sley1 & "o-?ird ?yme1 likewise f9ely m9c$1 a little grat$ nutmeg1 a half teaspoonful ( salt1 & z mu* common pepp] or cay5ne z w season ! =cemeat suffici5tly4 ,break into ^!1 two ounces ( good butt] 9 v small bits1 add ! unbeat5 yolk ( "o egg1 & ) ! f+]s "w ! :ole well toge!r until x is smoo?ly mix$4 ,x is usual to *op ! lemon-r9d1 b we pref] x lightly grat$ on a f9e grat]4 ,x %\ld always be fre% = ! purpose1 or x w be likely to imp>t a v unpleasant flav\r to ! =cemeat4 ,half ! r9d ( a mod]ate-siz$ lemon w be suffici5t = ?is quantity2 :i* = a l>ge turkey mu/ be increas$ "o-half4 ,bread-crumbs1 #d oz42 lemon-r9d1 #a_/d oz4 7or grat$ r9d ( #a_/b lemon72 mix$ sav\ry h]bs1 m9c$1 #a_/d oz42 salt1 #a_/b teaspoonful2 pepp]1 #a_/d to #a_/c ( teaspoonful2 butt]1 #b oz42 yolk1 #a egg4 ,obs4--,?is1 to our ta/e1 is a mu* nic] & m delicate =cemeat ?an t :i* is made ) suet1 & we w\ld recomm5d x = trial 9 pref]5ce4 ,any v>iety ( h]b or spice may be us$ to give x flav\r1 & a little m9c$ onion or es*alot c be add$ to x also2 b ^! la/ d n appe> to u suit$ to ! meats = :i* ! =cemeat is m p>ticul>ly int5d$4 ,half an ounce ( ! butt] may be omitt$ on ord9>y occasions3 & a portion ( m>joram or ( sweet basil may take ! place ( "p ( ! ?yme & p>sley :5 pref]r$ to !m4 ,,no4 #b4 ,,ano!r ,,good ,,common ,,=cemeat4 ,add to f\r ounces ( bread-crumbs two ( ! lean ( a boil$ ham1 q free f s9ew1 & v f9ely m9c$2 two ( good butt]1 a dess]tspoonful ( h]bs1 *opp$ small1 "s lemon-grate1 nutmeg1 a little salt1 a good season+ ( pepp] or cay5ne & "o :ole egg1 or ! yolks ( two4 ,?is may be fri$ 9 balls ( mod]ate size1 = five m9utes1 to s]ve ) roa/ veal1 or x may be put into ! jo9t 9 ! usual way4 ,bread-crumbs1 #d oz42 lean ( ham1 #b oz42 butt]1 #b oz42 m9c$ h]bs1 #a dess]tspoonful2 lemon-grate1 #a teaspoonful2 nutmeg1 mace1 & cay5ne1 toge!r1 #a small teaspoonful2 little salt2 #a :ole egg1 or yolks ( #b4 ,,no4 #c4 ,,sup]ior ,,suet ,,=cemeat1 ,,= ,,veal1 ,,turkeys1 ,c4 ,mix well toge!r six ounces ( f9e /ale crumbs1 ) an equal weight ( beef-kidney suet1 *opp$ extremely small1 a l>ge dess]tspoonful ( p>sley1 mix$ ) a little lemon-?yme1 a teaspoonful ( salt1 a qu>t] "o ( cay5ne1 & a saltspoonful or r m ( mace & nutmeg toge!r2 "w ^! up ) ?ree unbeat5 egg-yolks1 & ?ree teaspoonsful ( milk2 !n put ! =cemeat into a l>ge mort>1 & p\nd x p]fectly smoo?4 ,take x out1 & let x rema9 9 a cool place = half an h\r at lea/ be=e x is us$2 !n roll x into balls1 if x be want$ to s]ve 9 t =m2 fl\r & fry !m g5tly f sev5 to eight m9utes1 & dry !m well be=e !y are di%$4 ,beef suet f9ely m9c$1 #f oz42 bread-crumbs1 #f oz42 p>sley1 mix$ ) little ?yme1 #a l>ge dess]tspoonful2 salt1 #a teaspoonful2 mace1 l>ge saltspoonful1 & "o f\r? z mu* cay5ne2 unbeat5 egg-yolks1 #c2 milk1 #c teaspoonsful3 well p\nd$4 ,fri$ 9 balls1 #g to #h m9utes1 or poa*$1 #f to #g4 ,obs4--,! f9ely grat$ r9d ( half a lemon c be add$ to ?is =cemeat at pleasure2 & = "s purposes a morsel ( g>lic1 or ?ree or f\r m9c$ es*alots1 may be mix$ ) x be=e x is put into ! mort>4 ,,no4 #d4 ,,common ,,suet ,,=cemeat4 ,beef suet is commonly us$ 9 ! composition ( ?is k9d ( =cemeat1 b we ?9k t veal-kidney suet1 :5 x c\ld be obta9$1 w\ld h a bett] effect2 ?\gh ! read] w easily compreh5d t x is sc>cely possible = u to h e v>iety ( e receipt :i* we ins]t put to ! te/2 9 "s cases we are compell$ m]ely to sugge/ :at appe> to u likely to be improvem5ts4 ,/rip c>efully e morsel ( sk9 f ! suet1 & m9ce x small2 to six ounces add eight ( bread-crumbs1 ) ! same proportion ( h]bs1 spice1 salt1 & lemon-peel1 z 9 ! =ego+ receipt1 & a c\ple ( :ole eggs1 :i* %\ld be v slightly beat51 aft] ! specks h be5 tak5 out ) ! po9t ( a small =k4 ,%\ld m liquid be requir$1 ! yolk ( ano!r egg1 or a spoonful or two ( milk1 may be us$4 ,half ?is quantity w be suffici5t = a small jo9t ( veal1 or = a doz5 balls1 :i*1 :5 x is m conv5i5t to s]ve x 9 t =m1 may be fri$ or br[n$ b5ea? ! roa/1 & !n di%$ r\nd x1 ?\gh ?is la/ is n a v ref9$ mode ( dress+ !m4 ,f eight to t5 m9utes w fry !m well4 ,,no4 #e4 ,,oy/] ,,=cemeat4 ,op5 c>efully a doz5 ( f9e plump natives1 take (f ! be>ds1 /ra9 _! liquor1 & r9se ! oy/]s 9 x4 ,grate f\r ounces ( ! crumb ( a /ale loaf into f9e light crumbs1 m9ce ! oy/]s b n too small1 & mix !m ) ! bread2 add an ounce & a half ( good butt] brok5 into m9ute bits1 ! grat$ r9d ( half a small lemon1 a small saltspoonful ( p\nd$ mace1 "s cay5ne1 a little salt1 & a l>ge teaspoonful ( p>sley4 ,m+le ^! +r$i5ts well1 & "w !m toge!r ) ! unbeat5 yolk ( "o egg & a little ( ! oy/] liquor1 ! rema9d] ( :i* c be add$ to ! sauce :i* usually accompanies ?is =cemeat4 ,oy/]s1 #a doz52 bread-crumbs1 #d oz42 butt]1 #a-a_/b oz42 r9d #a_/b small lemon2 mace1 #a saltspoonful2 "s cay5ne & salt2 m9c$ p>sley1 #a l>ge teaspoonful2 yolk #a egg2 oy/]-liquor1 #a dess]tspoonful3 roll$ into balls1 & fri$ f #g to #aj m9utes1 or poa*$ f #e to #f m9utes4 ,obs4 #a4--;,9 ?is prep>ation ! flav\r ( ! oy/]s %\ld prevail entirely ov] t ( all ! o!r +r$i5ts :i* are mix$ ) !m4 ,obs4 #b4--,! oy/]-sausages ( ,*apt] ,,iii4 w s]ve excell5tly = =cemeat also4 ,,no4 #f4 ,a ,,f9] ,,oy/] ,,=cemeat4 ,p\nd ! prec$+ =cemeat to ! smoo!/ pa/e1 ) ! addition only ( half an ounce ( fre% butt]1 %\ld x be suffici5tly dry to all[ ( x4 ,x is rem>kably good :5 ?us prep>$1 & may be poa*$ or fri$ 9 balls = s\ps or made di%es1 or us$ to fill bon$ f[ls1 or ! brea/s ( boil$ turkeys ) equally good effect4 ,,no4 #g4 ,,mu%room ,,=cemeat4 ,cut closely (f ! /ems ( "s small1 j-op5$ mu%rooms1 peel !m1 & take out ! fur4 ,dissolve an ounce & a half ( good butt] 9 a saucepan1 ?r[ !m into x ) a little cay5ne & a slight spr9kl+ ( mace1 & /ew !m s(tly1 keep+ !m well %ak51 f five to sev5 m9utes2 !n turn !m into a di%1 spread !m ov] x1 & raise "o end1 t ! liquid may dra9 f !m4 ,:5 !y are q cold1 m9ce1 & !n mix !m ) f\r ounces ( f9e bread-crumbs1 an ounce & a half ( good butt]1 & "p ( t 9 :i* !y 7 /ew$ %\ld ! =cemeat appe> too moi/ to admit ( ! :ole1 z ! yolk ( "o egg1 at ! lea/1 mu/ be add$1 to b9d ! +r$i5ts toge!r2 /rew 9 a saltspoonful ( salt1 a ?ird z mu* ( cay5ne1 & ab\t ! same quantity ( mace & nutmeg1 ) a teaspoonful ( grat$ lemon-r9d4 ,! season+s mu/ be r sp>+ly us$1 t ! flav\r ( ! mu%rooms may n be ov]p[]$ by !m4 ,mix ! :ole ?or\ghly ) ! unbeat5 yolk ( "o egg1 or ( two1 & use ! =cemeat poa*$ 9 small balls = s\p1 or fri$ & s]v$ 9 ! di% ) roa/ f[ls1 or r\nd m9c$ veal2 or to fill boil$ f[ls1 p>tridges1 or turkeys4 ,small mu%rooms1 peel$ & trimm$1 #d oz42 butt] #a-a_/b oz42 slight spr9kl+ mace & cay5ne3 #e to #g m9utes4 ,mu%rooms m9c$2 bread-crumbs1 #d oz42 butt]1 #a-a_/b oz4 7) "p ( t us$ 9 ! /ew+72 salt1 #a saltspoonful2 ?ird z mu* ( cay5ne1 ( mace1 & ( nutmeg2 grat$ lemon-r9d1 #a teaspoonful2 yolk ( #a or #b eggs4 ,9 balls1 poa*$1 #e to #f m9utes2 fri$1 #f to #h m9utes4 ,obs4--,?is1 l mo/ o!r =cemeats1 is improv$ by be+ well beat5 9 a l>ge mort> aft] x is entirely mix$4 ,,no4 #h4 ,,=cemeat ,,= ,,h>e4 ,! fir/ receipt ( ?is *apt] w be f\nd v good = h>e )\t any v>iation2 b ! liv] boil$ = ?ree m9utes & f9ely m9c$1 may be add$ to x :5 x is ?\ght an improvem5t3 ano!r half ounce ( butt]1 & a small portion m ( egg w !n be requir$4 ,a c\ple ( ounces ( rasp$ bacon1 & a glass ( port-w9e1 are sometimes recomm5d$ = ?is =cemeat1 b we ?9k x is bett] )\t !m1 especially :5 slices ( bacon are us$ to l9e ! h>e4 ,a flav\r+ ( m9c$ onion or es*alot c be add$ :5 ! ta/e is 9 its fav\r2 or ! =cemeat ,no4 #c may be sub/itut$ = ?is altoge!r4 ,,no4 #i4 ,,onion ,,& ,,sage ,,/uff+1 ,,= ,,pork1 ,,geese1 ,,or ,,ducks4 ,boil ?ree l>ge onions f t5 to fifte5 m9utes1 press ! wat] f !m1 *op !m small1 & mix ) !m an equal quantity ( bread-crumbs1 a heap$ tablespoonful ( m9c$ sage1 an ounce ( butt]1 a half saltspoonful ( pepp]1 & twice z mu* ( salt1 & put !m into ! body ( ! goose2 "p ( ! liv] boil$ = two or ?ree m9utes & %r$ f9e1 is sometimes add$ to ^!1 & ! :ole is b\nd toge!r ) ! yolk ( "o egg or two2 b !y are q z frequ5tly s]v$ )\t4 ,! onions c be us$ raw1 :5 _! v /rong flav\r is n object$ to1 b ! od\r ( ! :ole di% w !n be some:at ov]p[]+4 ,l>ge onions1 #c2 boil$ #bj to #cj m9utes4 ,sage1 #b to #c dess]tspoonsful 7or #a_/b to #c_/d oz472 butt]1 #a oz42 pepp]1 #a_/b teaspoonful2 salt1 #a teaspoonful4 ,! body ( a goose is sometimes entirely fill$ ) ma%$ potatoes1 season$ ) salt & pepp] only2 or mix$ ) a small quantity ( es*alot1 onion1 or h]b-season+s4 ,,no4 #aj4 ,,mr4 ,,cooke',s ,,=cemeat ,,= ,,ducks ,,or ,,geese4 ,two p>ts ( *opp$ onion1 two p>ts ( bread-crumbs1 ?ree ( butt]1 "o ( p\nd$ sage1 & a season+ ( pepp] & salt4 ,?is receipt we h n prov$4 ,,no4 #aa4 ,,=cemeat ,,balls ,,= ,,mock ,,turtle ,,s\ps4 ,! ,fr5* =cemeat1 ,no4 #ag ( ! pres5t ,*apt]1 is ! mo/ ref9$ & appropriate =cemeat to s]ve 9 mock turtle1 b a m solid & highly season$ "o is usually add$ to x 9 ?is c\ntry4 ,9 v common cook]y ! +r$i5ts are m]ely *opp$ small & mix$ toge!r ) a moi/5+ ( eggs2 b :5 ! tr\ble ( p\nd+ & bl5d+ !m prop]ly is object$ to1 we w\ld recomm5d ! common veal =cemeat ,no4 #a1 9 pref]5ce2 z ! undress$ veal & suet1 :5 m]ely m9c$1 d n produce a good effect4 ,f\r ounces ea* ( ^!1 ) an ounce or s ( ! lean ( a boil$ ham1 & ?ree ounces ( bread-crumbs1 a l>ge dess]tspoonful ( m9c$ p>sley1 a small portion ( ?yme or m>joram1 a saltspoonful ( :ite pepp]1 twice z mu* or m ( salt1 a little cay5ne1 half a small nutmeg1 & a c\ple ( eggs1 well mix$ ) a =k fir/ to sep>ate ! meat1 & aft] ! moi/5+ is add$1 ) ! f+]s1 !n roll$ into balls1 & boil$ 9 a little s\p = twelve m9utes1 is ! mann] 9 :i* x is prep>$2 b ! read] w f9d ! foll[+ receipt v sup]ior to x3--,rasp1 t is to say1 scrape ) a knife cle> f ! fibre1 f\r ounces ( veal1 :i* %\ld be cut into ?ick slices1 & tak5 q free f sk9 & fat2 *op x f9e1 & !n p\nd x z smoo?ly z possible 9 a l>ge mort>1 ) ?ree ounces ( ! rasp$ fat ( an unboil$ ham ( good flav\r or ( ! f9e/ bacon1 & "o ( butt]1 two ounces ( bread-crumbs1 a tablespoonful ( ! lean ( a boil$ ham1 %\ld x be at h&1 a good season+ ( cay5ne1 nutmeg1 & mace1 mix$ toge!r1 a heap$ dess]tspoonful ( m9c$ h]bs1 & ! yolks ( two eggs2 poa* a small bit :5 x is mix$1 & add any fur!r season+ x may require2 & :5 x is ( good flav\r1 roll x into balls ( mod]ate size1 & boil !m twelve m9utes2 !n dra9 & drop !m into ! s\p4 ,no =cemeat %\ld be boil$ 9 ! s\p itself1 on acc\nt ( ! fat :i* w\ld escape f x 9 ! process2 a little /ock %\ld be res]v$ = ! purpose4 ,v common3--,lean ( neck ( veal1 #d oz42 beef-kidney suet1 #d oz41 bo? f9ely *opp$2 bread-crumbs1 #c oz42 m9c$ p>sley1 l>ge dess]tspoonful2 ?yme or m>joram1 small teaspoonful2 lean ( boil$ ham1 #a to #b oz42 :ite pepp]1 #a saltspoonful2 salt1 twice z mu*2 #a_/b small nutmeg2 eggs1 #b3 9 balls1 #ab m9utes4 ,bett] =cemeat3--,lean veal rasp$1 #d oz42 fat ( unboil$ ham1 or f9e/ bacon1 #c oz2 butt]1 #a oz42 bread-crumbs1 #b oz42 lean ( boil$ ham1 m9c$1 #a l>ge tablespoonful2 m9c$ h]bs1 #a heap$ dess]tspoonful2 full season+ ( mace1 nutmeg1 & cay5ne1 mix$2 yolks ( eggs1 #b3 #ab m9utes4 ,,no4 #ab4 ,,egg ,,balls4 ,boil f\r or five new-laid eggs = t5 or twelve m9utes1 & lay !m into fre% wat] until !y are cold4 ,take out ! yolks1 & p\nd !m smoo?ly ) ! beat5 yolk ( "o raw egg1 or m1 if requir$2 add a little salt & cay5ne1 roll ! mixture into balls ! size ( m>bles1 & boil !m = two m9utes4 ,half a teaspoonful ( fl\r is sometimes work$ up ) ! eggs4 ,h>d yolks ( eggs1 #d2 #a raw2 little salt & cay5ne3 #b m9utes4 ,,no4 #ac4 ,,bra9 ,,cakes4 ,wa% & soak ! bra9s well 9 cold wat]1 & aft]w>ds 9 hot2 free !m f ! sk9 & l>ge fibres1 & boil !m 9 wat]1 slightly salt$1 f two to ?ree m9utes2 beat !m up ) a teaspoonful ( sage v f9ely *opp$1 or ) equal p>ts ( sage & p>sley1 half a teaspoonful or r m ( salt1 half z mu* mace1 a little :ite pepp] or cay5ne1 & "o egg2 drop !m 9 small cakes into ! pan1 & fry !m 9 butt] a f9e light br[n3 two yolks ( eggs w make ! cakes m delicate ?an ! :ite & yolk ( "o4 ,a teaspoonful ( fl\r & a little lemon-grate are sometimes add$4 ,,no4 #ad4 ,,ano!r ,,receipt ,,= ,,bra9 ,,cakes4 ,boil ! bra9s 9 a little good veal gravy v g5tly = t5 m9utes2 dra9 !m on a sieve1 & :5 cold cut !m into ?ick dice2 dip !m into beat5 yolk ( egg1 & !n into v f9e bread-crumbs1 mix$ ) salt1 p\nd$ spices1 & f9e h]bs m9c$ extremely small2 fry !m ( a light br[n1 dra9 & dry !m well1 & drop !m into ! s\p or ha% aft] x is di%$4 ,:5 bro? or gravy is n at h&1 ! bra9s may be boil$ 9 wat]4 ,,no4 #ae4 ,,*e/nut ,,=cemeat4 ,/rip ! out] sk9 f "s f9e s\nd *e/nuts1 !n ?r[ !m into a saucepan ( hot wat]1 & set !m ov] ! fire = a m9ute or two1 :5 !y may easily be blan*$ l almonds4 ,put !m into cold wat] z !y are peel$4 ,dry !m 9 a clo?1 & weigh !m4 ,/ew six ounces ( !m v g5tly f fifte5 to tw5ty m9utes1 9 j suffici5t /rong veal gravy to cov] !m4 ,take !m up1 dra9 !m on a sieve1 & :5 cold p\nd !m p]fectly smoo? ) half _! weight ( ! nice/ bacon rasp$ cle> f all ru/ or fibre1 or ) an equal quantity ( fre% butt]1 two ounces ( dry bread-crumbs1 a small teaspoonful ( grat$ lemon r9d1 "o ( salt1 half z mu* mace or nutmeg1 a mod]ate quantity ( cay5ne1 & ! unbeat5 yolks ( two or ( ?ree eggs4 ,?is mixture makes mo/ excell5t =cemeat cakes1 :i* mu/ be m\ld$ ) a knife1 a spoon1 or ! f+]s1 dipp$ 9 fl\r2 m %\ld be dr$g$ ov]1 & press$ ^u !m1 & !y %\ld be sl[ly fri$ f t5 to fifte5 m9utes4 ,*e/nuts1 #f oz42 veal gravy1 #a_/c ( a p9t3 #ae to #bj m9utes4 ,bacon or butt]1 #c oz42 bread-crumbs1 #b oz42 lemon-peel & salt1 #a teaspoonful ea*4 ,,no4 #af4 ,,an ,,excell5t ,,fr5* ,,=cemeat4 ,take six ounces ( veal free f fat & sk91 cut x into dice & put x into a saucepan ) two ounces ( butt]1 a l>ge teaspoonful ( p>sley f9ely m9c$1 half z mu* ?yme1 salt1 & grat$ lemon-r9d1 & a suffici5t season+ ( nutmeg1 cay5ne1 & mace1 to flav\r x pleasantly4 ,/ew ^! v g5tly f twelve to fifte5 m9utes1 !n lift out ! veal & put into ! saucepan two ounces ( bread-crumbs2 let !m simm] until !y h absorb$ ! gravy yield$ by ! meat2 keep !m /irr$ until !y are z dry z possible2 beat ! yolk ( an egg to !m :ile !y are hot1 & set !m aside to cool4 ,m9ce & p\nd ! veal1 add ! bread to x z soon z x is cold1 beat !m well toge!r1 ) an ounce & a half ( fre% butt]1 & two ( ! f9e/ bacon1 q fre$ f ru/1 & scrap$ cle> ( sk9 & fibre2 put to !m ! yolks ( two small eggs & mix !m well2 !n take ! =cemeat f ! mort>1 & set x 9 a v cool place until x is want$ = use4 ,veal1 #f oz42 butt]1 #b oz42 m9c$ p>sley1 #a teaspoonful2 ?yme1 salt1 & lemon-peel1 ea* #a_/b teaspoonful2 little nutmeg1 cay5ne1 & mace3 #ab to #ae m9utes4 ,bread-crumbs1 #b oz42 butt]1 #a-a_/b oz42 rasp$ bacon1 #b oz42 yolk ( eggs1 #b to #c4 ,obs4--,:5 ?is =cemeat is int5d$ to fill bon$ f[ls1 ! liv]s ( two or ?ree boil$ = f\r m9utes1 or /ew$ ) ! veal = ! same l5g? ( "t1 !n m9c$ & p\nd$ ) ! o!r +r$i5ts1 w be f\nd a great improvem5t2 &1 if mu%rooms c be procur$1 two tablespoonsful ( !m *opp$ small1 %\ld be /ew$ & beat5 ) x also4 ,a small portion ( ! be/ end ( ! neck w af=d ! quantity ( lean requir$ = ?is receipt1 & ! rema9s ( x w make excell5t gravy4 ,,no4 #ag4 ,,fr5* ,,=cemeat ,,call$ ,,qu5elles4 ,?is is a peculi>ly light & delicate k9d ( =cemeat1 :i* by good ,fr5* cooks is comp\nd$ ) exce$+ c>e4 ,x is s]v$ abroad 9 a v>iety ( =ms1 & is made ( v f9ely-gra9$ :ite veal1 or ( ! undress$ fle% ( p\ltry1 or ( rabbits1 rasp$ q free f s9ew1 !n *opp$ & p\nd$ to ! f9e/ pa/e1 fir/ by itself1 & aft]w>ds ) an equal quantity ( boil$ calf's udd] or ( butt]1 & ( panada1 :i* is b ano!r "n = bread soak$ 9 cream or gravy & !n dri$ ov] ! fire until x =ms a sort ( pa/e4 ,z ! ?ree +r$i5ts %\ld be equal 9 volume1 n 9 weight1 !y are ea* roll$ into a sep>ate ball be=e !y are mix$1 t _! size may be det]m9$ by ! eye4 ,:5 ! fat ( ! fillet ( veal 7:i* 9 ,engl& is n (t5 divid$ = sale1 z x is 9 ,france7 is n to be procur$1 a r less proportion ( butt] w s]ve 9 its /ead4 ,! foll[+ w be f\nd a v good1 & n a tr\blesome receipt = veal =cemeat ( ?is k9d4 ,rasp q cle> f s9ew1 aft] ! fat & sk9 h be5 entirely cle>$ f x1 f\r ounces ( ! f9e/ veal2 *op1 & p\nd x well3 if x be c>efully prep>$ !re w be no necessity = pass+ x ?r\gh a sieve1 b ?is %\ld o!rwise be done4 ,soak 9 a small saucepan two ounces ( ! crumb ( a /ale loaf 9 a little ri* b pale veal gravy or :ite sauce2 !n press & dra9 z mu* z possible ( ! moi/ure f x1 & /ir x ov] a g5tle fire until x is z dry z x w become )\t burn+3 x w adh]e 9 a ball to ! spoon1 & leave ! saucepan q dry :5 x is suffici5tly done4 ,mix ) x1 :ile x is /ill hot1 ! yolk ( "o egg1 & :5 x is q cold1 add x to ! veal ) ?ree ounces ( v fre% butt]1 a qu>t] ( a teaspoonful ( mace1 half z mu* cay5ne1 a little nutmeg1 & a saltspoonful ( salt4 ,:5 ^! are p]fectly beat5 & well bl5d$ toge!r1 add ano!r :ole egg aft] hav+ m]ely tak5 out ! specks3 ! mixture w !n be ready = use1 & may be m\ld$ into balls1 or small ?ick oval %apes a little flatt5$1 & poa*$ 9 s\p or gravy f t5 to fifte5 m9utes4 ,^! qu5elles may be s]v$ by !mselves 9 a ri* sauce z a corn] di%1 or 9 conjunction ) o!r ?+s4 ,!y may likewise be fir/ poa*$ = ?ree or f\r m9utes1 & left on a dra9] to become cold2 !n dipp$ into egg & ! f9e/ bread-crumbs & fri$1 & s]v$ z croquettes4 ,,no4 #ah4 ,,=cemeat ,,= ,,rais$ ,,& ,,o!r ,,cold ,,pies4 ,! v f9e/ sausage-meat highly season$1 & made ) an equal proportion ( fat & lean1 is an exce$+ly good =cemeat = veal1 *ick51 rabbit1 & "s few o!r pies2 sav\ry h]bs m9c$ small may be add$ to height5 its flav\r if x be int5d$ = imm$iate eat+2 b x w n !n rema9 good q s long1 unless !y %\ld h be5 previ\sly dri$4 ,to prev5t its be+ too dry1 two or ?ree spoonsful ( cold wat] %\ld be mix$ ) x be=e x is put into ! pie4 ,"o p\nd ( lean veal to "o & a qu>t] ( ! pork-fat is sometimes us$1 & smoo?ly p\nd$ ) a high season+ ( spices1 h]bs1 & es*alots1 or g>lic2 b we _c recomm5d ! introduction ( ^! la/ into pies unless !y are especially ord]$3 mu%rooms or truffles may be mix$ ) any k9d ( =cemeat ) f> bett] effect4 ,equal p>ts ( veal & fat bacon1 w also make a good =cemeat = pies1 if *opp$ f9ely1 & well spic$4 ,sausage-meat1 well season$4 ,or3 veal1 #a lb42 pork-fat1 #a-a_/b lb42 salt1 #a oz42 pepp]1 #a_/d to #a_/b oz42 f9e h]bs1 spice1 c41 z 9 =cemeat ,no4 #a1 or sausage-meat4 ,or3 veal & bacon1 equal weight1 season$ 9 ! same way4 ,,panada4 ,?is is ! "n giv5 to ! soak$ bread :i* is mix$ ) ! ,fr5* =cemeats1 & :i* r5d]s !m s peculi>ly delicate4 ,p\r on ! crumb ( two or ?ree rolls1 or on t ( any o!r v light bread1 z mu* good boil+ bro?1 milk1 or cream1 z w cov] & moi/5 x well2 put a plate ov] to keep 9 ! /eam1 & let x rema9 = half an h\r1 or m2 !n dra9 (f ! sup]flu\s liquid1 & squeeze ! panada dry by wr++ x 9 a ?9 clo? into a ball2 put x into a small /ewpan or enamell$ saucepan1 & p\r to x z mu* only ( ri* :ite sauce or ( gravy z x c easily absorb1 & /ir x con/antly ) a wood5 spoon ov] a cle> & g5tle fire1 until x =ms a v dry pa/e & adh]es 9 a mass to ! spoon2 :5 x is 9 ?is /ate1 mix ) x ?or\ghly ! unbeat5 yolks ( two fre% eggs1 :i* w give x firmness1 & set x aside to become q cold be=e x is put into ! mort>4 ,! be/ ,fr5* cooks give ! highe/ degree ( sav\r t !y c to ?is panada1 & add no o!r season+ to ! =cemeats ( :i* x =ms a "p3 x is us$ 9 an equal proportion ) ! meat1 & ) ! calf's udd] or butt] ( :i* !y are compos$1 z we h %[n 9 ! prec$+ receipt = qu5elles4 ,!y /ew sl[ly = ! purpose1 a small bit ( lean ham1 two or ?ree m9c$ es*alots1 a bay-leaf1 a few mu%rooms1 a little p>sley1 a clove or two1 & a small blade ( mace 9 a little good butt]1 & :5 !y are suffici5tly br[n$1 p\r to !m z mu* bro? or gravy z w be ne$$ = ! panada2 & :5 ?is has simm]$ f tw5ty to ?irty m9utes1 s z to h acquir$ ! prop] flav\r )\t be+ mu* r$uc$1 !y /ra9 x ov]1 & boil x into ! bread4 ,! common c\rse ( cook]y 9 an ,engli% kit*5 does n (t5 require ! practice ( ! great] niceties & ref9em5ts ( ! art3 & tr\ble 7( :i* ! ,fr5* appe> to be p]fectly reg>dless :5 ! excell5ce ( _! prep>ations is conc]n$7 is !re 9 g5]al s mu* ?\ght (1 & exclaim$ aga9/1 t a m summ>y process w\ld probably meet ) a bett] *ance ( success4 ,a quick] & r\gh] mode ( mak+ ! panada1 & inde$ ! =cemeat altoge!r1 is to p\r /rong veal bro? or gravy ^u x1 & aft] x has soak$1 to boil x dry1 )\t any addition except t ( a little f9e spice1 lemon-grate1 or any o!r fav\rite ,engli% season+4 ,m9c$ h]bs1 salt1 cay5ne1 & mace1 may be beat5 ) ! meat1 to :i* a small portion ( well-p\nd$ ham may likewise be add$ at pleasure4 ---------------------------------------- -------------------------------- ,,*apt] ,,ix4 ,boil+1 ,roa/+1 etc4 ,a ,,?or\gh practical k ( ! processes describ$ 9 ! pres5t *apt] w =m a really good cook f> soon] & m completely ?an any array ( m]e receipts c d1 h[ev] m9utely !y may be expla9$2 !y %\ld1 !re=e1 be well /udi$ & compreh5d$1 be=e any attempt is made to comp\nd difficult di%es2 & ! pr9ciples ( roa/+1 boil+1 /ew+1 & bak+1 at lea/1 ought to be cle>ly und]/ood by e s]vant :o und]takes ! duties ( :at is call$ pla9 cook]y1 :i* is1 9 fact1 ( m importance ?an any o!r1 because x is 9 almo/ univ]sal reque/ 9 ?is c\ntry = families ( mod]ate =tune2 & any p]son :o excels 9 x w easily become exp]t 9 :at are consid]$ ! high] bran*es ( ! art4 ,9 a va/ numb] ( ,engli% kit*5s ! cook]y fails f ! hurri$ mann] 9 :i* x is conduct$1 & f ! excess ( heat produc$ by ! enorm\s coal-fires con/antly kept burn+ !re at all seasons1 )\t :i* ignorant s]vants imag9e no d9n] c be prop]ly cook$2 a mi/ake :i* _c fail quickly to become app>5t to ! mo/ inexp]i5c$ read] :o w give a pati5t trial to ! sl[ me?ods ( cook+ recomm5d$ 9 ! foll[+ pages4 ,^! w be f\nd to comb9e exce$+ economy 9 ! consumption ( fuel1 ) a degree ( sup]iority 9 ! food prep>$ by !m1 :i* w\ld sc>cely be cr$it$ unless x 7 put to ! te/4 ,9 /ew+1 & bak+ 9 closely cov]$ vessels1 ?is sup]iority is m p>ticul>ly rem>kable2 & we w\ld will+ly give a f> l>g] space to s useful a subject ?an our limits w p]mit3 we are1 h[ev]1 compell$1 ?\gh ) regret1 to re/rict ourselves to su* details z we h n[ suppli$ 9 v>i\s p>ts ( ?is volume4 ,,to ,,boil ,,meat4 ,illu/ration3 ,iron ,boil]4 ,boil+1 9 ! usual ,engli% mann]1 is ! lea/ advantage\s ( all modes ( cook+ meat1 because a l>ge portion ( ! n\ri%m5t :i* x conta9s is )drawn f x 9 ! process1 & x is usually v insipid 9 flav\r4 ,we h already giv51 at ! comm5cem5t ( ,*apt] ,i41 ! sub/ance ( ,liebeg's in/ructions = sci5tific boil+2 b = ! conv5i5ce ( ! read]1 we w briefly recapitulate !m "h1 ) su* additions z our own obs]vation has enabl$ u to supply4 ,9 mak+ s\p1 gravy1 or sav\ry jelly ( any k9d1 ! pr9cipal object is to extract f ! meat us$ = ! prep>ation1 all ! nutrim5t & sav\r :i* x c be made to yield4 ,?is is effect$ by putt+ x into cold wat]1 & heat+ x v sl[ly inde$1 & !n keep+ x = a specifi$ "t at ! po9t ( boil+1 or lett+ x simm] 9 ! g5tle/ mann]2 b :5 ! meat itself is requir$ = food1 its nutriti\s juices mu/ be prev5t$ f escap+ z mu* z possible1 :i* is done by plung+ x into fa/ boil+ wat] = a few m9utes1 to contract ! pores ( ! surface 7to h>d5 x1 9 fact71 & add+ imm$iately aft]w>ds z mu* cold wat] z w r$uce ! :ole to a mod]ate temp]ature4 ,"p ( ! wat] %\ld !n be tak5 away1 z meat %\ld nev] be cook$ 9 a l>g] quantity ?an is absolutely ne$$ to keep x entirely cov]$ until x is ready to s]ve2 = ?is reason x %\ld be always boil$ 9 a vessel ne>ly ( its own size4 ,l>ge jo9ts %\ld be neatly trimm$1 wa%$ extremely clean1 & skew]$ or b\nd firmly into good %ape1 :5 !y are ( a nature to require x2 br\ght to boil ov] a mod]ate fire1 & simm]$ until !y are done1 ! scum be+ c>efully & entirely cle>$ f ! surface ( ! wat]1 z x ga!rs !re1 :i* w be pr9cipally f )9 a few m9utes ( its beg9n+ to boil1 & dur+ a few m9utes aft]w>ds4 ,if n ?or\ghly skimm$ (f at ! prop] "t1 x w s9k1 & adh]e to ! jo9t1 giv+ x a v un9vit+ appe>ance4 ,pickl$ or salt$ meat requires long] boil+ ?an fre%2 & t :i* is smok$ & dri$ long] /ill3 ?is la/ %\ld always be laid into cold wat]1 sl[ly heat$1 & if1 f any circum/ances1 "t _c h be5 all[$ = soak+ x prop]ly & !re is a probability ( its be+ too salt :5 s]v$1 x %\ld be br\ght v s(tly to boil 9 a l>ge quantity ( wat]1 :i* %\ld 9 "p be *ang$ z soon z x becomes q br9y1 = z mu* m t is ready boil+4 ,x is cu/om>y to lay r\nds ( beef1 & o!r l>ge jo9ts1 ^u a fi%-plate1 or to ?r[ "s wood5 skew]s "u !m1 to prev5t _! /ick+ to ! vessel 9 :i* !y are cook$2 & x is z well to take ! precaution1 ?\gh unless !y be plac$ ov] a v fi]ce fire1 !y _c be 9 dang] ( ?is4 ,! "t all[$ = !m is ab\t ! same z = roa/+1 f fifte5 to tw5ty m9utes to ! p\nd4 ,= cook+ r\nds ( beef1 & o!r pond]\s jo9ts1 a pan ( ?is =m is v conv5i5t4 ,illu/ration3 ,l>ge ,/ock-pot4 ,by means ( two almo/ equally exp5sive prep>ations1 call$ a pole1 & a blanc1 ! insipidity :i* results f boil+ meat or vegetables 9 wat] only may be remov$1 & ! :it5ess ( ei!r w be bett] pres]v$4 ,turkeys1 f[ls1 sweetbreads1 calf's bra9s1 caulifl[]s1 & arti*oke bottoms1 are ! articles = :i* ! pole & ! blanc are m especially us$ 9 exp5sive =eign cook]y3 ! read] w judge by ! foll[+ receipts h[ f> !y are admissible into t ( ! economi/4 ,,po,l,e4 ,cut into l>ge dice two p\nds ( lean veal1 & two p\nds ( fat bacon cur$ )\t saltpetre1 two l>ge c>rots1 & two onions2 to ^! add half a p\nd ( fre% butt]1 put ! :ole into a /ewpan1 & /ir x ) a wood5 spoon ov] a g5tle fire until ! veal is v :ite1 & ! bacon is p>tially melt$2 !n p\r to !m ?ree p9ts ( cle> boil+ bro? or wat]1 ?r[ 9 f\r cloves1 a small bun* or two ( ?yme & p>sley1 a bay-leaf1 & a few corns ( :ite pepp]2 boil ^! g5tly = an h\r & a half1 !n /ra9 ! pole ?r\gh a f9e sieve1 & set x by 9 a cool place4 ,use x in/ead ( wat] = boil+ ! v>i\s articles we h already nam$3 x w answ] = sev]al 9 succession1 & w rema9 good = _m days4 ,"s cooks ord] a p\nd ( butt] 9 addition to ! bacon1 & o!rs sub/itute beef-suet 9 "p = ?is la/4 ,a ,,blanc4 ,put into a /ewpan "o p\nd ( fat bacon rasp$1 "o p\nd ( beef-suet cut small1 & "o p\nd ( butt]2 ! /ra9$ juice ( two lemons1 a c\ple ( bay-leaves1 ?ree cloves1 ?ree c>rots1 & ?ree onions divid$ into dice1 & less ?an half a p9t ( wat]4 ,simm] ^! g5tly1 keep+ !m (t5 /irr$1 until ! fat is well melt$1 & ! wat] has evaporat$2 !n p\r 9 r m ?an w be requir$ = ! di% :i* is to be cook$ 9 ! blanc2 boil x s(tly until all ! +r$i5ts h giv5 out _! full flav\r1 skim x well1 add salt if ne$$1 & /ra9 x (f = use4 ,a calf's head is (t5 boil$ 9 ?is4 ,,roa/+4 ,illu/ration3 ,bottle ,jack4#fh ,footnote #fh3 ,! bottle-jack is w\nd up l a wat*1 by means ( a key1 & turns v regul>ly until x has run d[n4 ,roa/+1 :i* is q ! fav\rite mode ( dress+ meat 9 ?is c\ntry1 & "o 9 :i* ! ,engli% are ?\ght to excel1 requires unremitt+ att5tion on ! "p ( ! cook r ?an any great ex]tion ( skill4 ,l>ge kit*5s are usually fitt$ ) a smoke-jack1 by means ( :i* sev]al spits if ne$ful c be kept turn+ at ! same "t2 b 9 small e/abli%m5ts1 a roa/] :i* all[s ( "s economy 9 po9t ( fuel is m commonly us$4 ,t %[n 9 ! pr9t is ( v advantage\s con/ruction 9 ?is respect1 z a jo9t may be cook$ 9 x ) a comp>atively small fire1 ! heat be+ /rongly reflect$ f ! scre5 ^u ! meat3 9 consequ5ce ( ?is1 x %\ld nev] be plac$ v close to ! grate1 z ! surface ( ! jo9t w\ld !n become dry & h>d4 ,illu/ration3 ,improv$ ,spr+ ,jack4 ,a m conv5i5t =m ( roa/]1 ) a spit plac$ horizontally1 & turn$ by means ( a :eel & *a91 ( :i* ! movem5t is regulat$ by a spr+ conta9$ 9 a box at ! top1 is ( ! same economical ord] z ! "o above2 b eat]s ( v delicate ta/e urge1 z an objection to ?is app>atus1 z well z to t %[n above1 t ! meat cook$ 9 ei!r1 d]ives f ! t9 by :i* x is closely surr\nd$1 ! flav\r ( bak$ meat4 ,! bottle-jack1 ) a common roa/+-scre5 conta9+ %elves = w>m+ plates & di%es1 & o!r purposes1 is n liable to ! same objection4 ,to roa/ well ) x 7or ) a smoke-jack71 make up a fire proportion$ 9 wid? & height to ! jo9t :i* is to be roa/$1 & :i* x %\ld surpass 9 dim5sions e way1 by two or ?ree in*es4 ,place "s mod]ate-siz$ lumps ( coal on ! top2 let x be free f smoke & a%es 9 front2 & s compactly arrang$ t x w nei!r require to be di/urb$1 nor suppli$ ) fre% fuel1 = "s consid]able "t aft] ! meat is laid d[n4 ,spit or susp5d ! jo9t1 & place x v f> f ! fire at fir/2 keep x con/antly ba/$1 & :5 x is two p>ts done1 move x ne>] to ! fire t x may be prop]ly br[n$2 b gu>d c>efully aga9/ its be+ burn$4 ,a few m9utes be=e x is tak5 f ! spit1 spr9kle a little f9e salt ov] x1 ba/e x ?or\ghly ) its own dripp+1 or ) butt]1 & dr$ge x ) fl\r3 z soon z ! fro? is well ris51 di%1 & s]ve ! meat4 ,or1 to avoid ! necessity ( ! fro?+ :i* is (t5 greatly object$ to on acc\nt ( ! raw ta/e reta9$ by ! fl\r1 dr$ge ! roa/ lib]ally soon aft] x is fir/ laid to ! fire2 ! fl\r w !n =m a sav\ry incru/ation ^u x1 & assi/ to prev5t ! escape ( its juices4 ,:5 meat or p\ltry is wrapp$ 9 butt]$ pap] x mu/ n be fl\r$ until ?is is remov$1 :i* %\ld be fifte5 or tw5ty m9utes be=e ei!r is s]v$4 ,b>on ,liebeg1 :om we h already s (t5 quot$1 says1 t roa/+ %\ld be conduct$ on ! same pr9ciple z boil+2 & t suffici5t heat %\ld be appli$ to ! surface ( ! meat at once1 to contract ! pores & prev5t ! escape ( its juices2 & t ! rema9d] ( ! process %\ld be sl[4 ,:5 a jo9t is fir/ laid to ! fire1 !re=e1 x %\ld be plac$ = tw5ty m9utes or half an h\r suffici5tly ne> to effect ?is1 )\t any "p1 & ! fat especially1 be+ all[$ to acquire m ?an ! slighte/ col\r1 & !n drawn back & f9i%$ by ! directions at ! end ( ?is section4 ,! spe$y application ( v hot ba/+-fat to e "p ( ! meat1 w\ld probably be att5d$ ) ! same result z subject+ x to ! full action ( ! fire4 ,x is c]ta9 t roa/s :i* are con/antly & c>efully ba/$ are always v sup]ior to ^? :i* are neglect$ 9 ?is respect4 ,rememb] always to draw back ! dripp+-pan :5 ! fire has to be /irr$1 or :5 fre% coals are ?r[n on1 t ! c9d]s & a%es may n fall into x4 ,:5 meat is v lean1 a slice ( butt]1 or a small quantity ( cl>ifi$ dripp+1 %\ld be melt$ 9 ! pan to ba/e x ) at fir/2 ?\gh ! use ( ! latt] %\ld be scrupul\sly avoid$ = p\ltry1 or any delicate meats1 z ! flav\r x imp>ts is to _m p]sons peculi>ly objectionable4 ,let ! spit be kept bright & clean1 & wipe x be=e ! meat is put on2 balance ! jo9t well ^u x1 t x may turn /eadily1 & if ne$ful secure x ) screw-skew]s4 ,a cradle spit1 :i* is s con/ruct$ t x conta9s ! meat 9 a sort ( framework1 in/ead ( pass+ ?r\gh x1 may be (t5 v advantage\sly us$ in/ead ( an ord9>y "o1 z ! p]=ation ( ! meat by ?is la/ mu/ always occasion "s escape ( ! juices2 & x is1 moreov]1 p>ticul>ly to be object$ to 9 roa/+ jo9ts or p\ltry :i* h be5 bon$ & fill$ ) =cemeat4 ,! cradle spit 7= :i* see 8,turkey ,bon$ & ,=c$10 ,*apt] ,,xiv47 is mu* bett] suit$ to ^!1 z well z to a suck+ pig1 /urgeon1 salmon1 & o!r l>ge fi%2 b x is n v commonly to be f\nd 9 our kit*5s1 _m ( :i* exhibit a s+ul> scant9ess ( ! conv5i5ces :i* assi/ ! lab\rs ( ! cook4 ,= heavy & sub/antial jo9ts1 a qu>t] ( an h\r is g5]ally all[$ = e p\nd ( meat2 & ) a s\nd fire & frequ5t ba/+1 w be f\nd suffici5t :5 ! process is conduct$ 9 ! usual mann]2 b by ! sl[ me?od1 z we %all designate x1 almo/ d\ble ! "t w be requir$4 ,pork1 veal1 & lamb1 %\ld always be well roa/$2 b _m eat]s pref] mutton & beef r und]dress$1 ?\gh "s p]sons h a /rong objection to ! sight ev5 ( any meat t is n ?or\ghly cook$4 ,jo9ts :i* are ?9 9 proportion to _! weight1 require less ( ! fire ?an ?ick & solid ones4 ,ribs ( beef1 = example1 w be soon] ready to s]ve ?an an equal weight ( ! rump1 r\nd1 or sirlo92 & ! neck or %\ld] ( mutton1 or sp>e rib ( pork1 ?an ! leg4 ,:5 to pres]ve ! succul5ce ( ! meat is m an object ?an to economise fuel1 beef & mutton %\ld be laid at twice ! usual di/ance f ! fire1 aft] ! surface has be5 ?or\ghly heat$1 z direct$ by ,liebeg1 & all[$ to rema9 s until !y are p]fectly heat$ ?r\gh2 ! roa/+1 s manag$1 w ( c\rse be sl[2 & f ?ree h\rs & a half to f\r h\rs w be necess>y to cook by ?is me?od a leg ( mutton ( ord9>y size1 = :i* two h\rs w\ld amply suffice 9 a common way2 b ! fle% w be rem>kably t5d]1 & ! fl[ ( gravy f x mo/ abundant4 ,x %\ld n be drawn ne> ! fire until )9 ! la/ half or ?ree qu>t]s ( an h\r1 & %\ld !n be plac$ only s close z to br[n x prop]ly4 ,no k9d ( roa/ inde$ %\ld at any "t be all[$ to take col\r too quickly2 x %\ld be heat$ gradually1 & kept at lea/ at a mod]ate di/ance f ! fire until x is ne>ly done1 or ! outside w be dry & h>d1 if n burn$ :ile ! inside w be only half cook$4 ,,/eam+4 ,illu/ration3 ,saucepan ) ,/eam]4 ,illu/ration ,! application ( /eam to cul9>y purposes is becom+ v g5]al 9 our kit*5s at ! pres5t day1 especially 9 ^? ( l>ge e/abli%m5ts1 _m ( :i* are furni%$ ) app>atus = its use1 s admirably con/ruct$ & s complete1 t ! process may be conduct$ on an ext5sive scale ) v slight tr\ble to ! cook2 & ) ! fur!r advantage ( be+ at a di/ance f ! fire1 ! /eam be+ convey$ by pipes to ! vessels int5d$ to receive x4 ,fi%1 but*]'s meat1 p\ltry1 vegetables1 pudd+s1 macc>oni1 & rice1 are all subject$ to its action1 in/ead ( be+ imm]s$ 9 wat]1 z 9 simple boil+3 & ! result is to _m p]sons p]fectly satisfactory2 ?\gh1 z !re is a diff]5ce ( op9ion among/ fir/-rate cooks1 ) reg>d to ! comp>ative m]its ( ! two modes ( dress+ meat & fi%1 a trial %\ld be giv5 to ! /eam+ on a small scale1 be=e any great exp5ses are incurr$ = x1 :i* may be done easily ) a common saucepan or boil]1 fitt$ l ! "o %[n above1 ) a simple t9 /eam]4 ,s]vants n accu/om$ to ! use ( ^!1 %\ld be w>n$ aga9/ boil+ 9 ! vessel itself any ?+ ( co>se or /rong flav\r1 :5 ! article /eam$ is ( a delicate nature4 ,! vap\r f s\p conta9+ onions1 = example1 w\ld h a v bad effect on a sweet pudd+1 & on _m o!r di%es4 ,c>e & discretion1 !re=e1 mu/ be ex]cis$ on ?is po9t4 ,by means ( a kettle fix$ ov] x1 ! /eam ( ! boil] 9 ! kit*5 range may be made available = cook+1 9 ! way %[n by ! engrav+1 :i* exhibits fi%1 potatoes1 & _! sauces1 all 9 progress ( /eam+ at ! same "t4#fi ,! limits ( our "w d n p]mit u to ent] at mu* l5g? ^u ?is subject1 b ! read] :o may wi% to und]/& ! nature ( /eam1 & ! v>i\s modes 9 :i* its ag5cy may be appli$ to dome/ic purposes1 w d well to consult ,mr4 ,web/]'s excell5t "w1#gj ( :i* we h m p>ticul>ly spok5 9 ano!r *apt]4 ,! q inexp]i5c$ cook may require to be told1 t any article ( food :i* is to be cook$ by /eam 9 a saucepan ( ! =m exhibit$ 9 ! fir/ ( ! engrav+s ( ?is section1 mu/ be prep>$ exactly z = boil+1 & laid into ! sort ( /ra9] affix$ to ! top ( ! saucepan2 & t wat]1 or "s o!r k9d ( liquid1 mu/ be put into ! saucepan itself1 & kept boil+ 9 x1 ! lid be+ fir/ closely fix$ into ! /eam]4 ,footnote #fi3 ,inv5t$ & sold by ,mr4 ,,evans1 ,fi%-/reet ,hill4 ,footnote #gj3 ,encyclopdia ( ,dome/ic ,economy4 ,,longman ,,co4 ,footnote #ga3 ,securely clos$ ) a b& ( pa/e pass$ r\nd ! edges1 & press$ tightly ov] !m4 ,! lute or lut+ us$ = *emical app>atus is ( a k9d ( clay4 ,,/ew+4 ,illu/ration3 ,hot ,plate4 ,?is v :olesome1 conv5i5t1 & economical mode ( cook]y is by no means s well und]/ood nor pr(it$ by 9 ,engl& z on ! cont95t1 :]e its advantages are fully appreciat$4 ,s v small a quantity ( fuel is necess>y to su/a9 ! g5tle degree ( ebullition :i* x requires1 t ?is alone w\ld recomm5d x to ! c>eful h\sekeep]2 b if ! process be skilfully conduct$1 meat s(tly /ov$ or /ew$1 9 close-%utt+1 or lut$#ga vessels1 is 9 e respect equal1 if n sup]ior1 to t :i* is roa/$2 b x mu/ be simm]$ only1 & 9 ! g5tle/ possible mann]1 or1 in/ead ( be+ t5d]1 nutriti\s1 & highly palatable1 x w be dry1 h>d1 & indige/ible4 ,! common cook+ /oves 9 ?is c\ntry1 z !y h hi!rto be5 con/ruct$1 h r5d]$ ! exact regulation ( heat :i* /ew+ requires r difficult2 & ! smoke & blaze ( a l>ge coal fire are v unfav\rable to _m o!r modes ( cook]y z well4 ,! ,fr5* h g5]ally ! advantage ( ! emb]s & a%es ( ! wood :i* is _! ord9>y fuel2 & !y h always1 9 addition1 a /ove ( ?is con/ruction1 9 :i* *>coal or braise 7= explanation ( ?is ^w1 see rem>ks on pres]v+1 ,*apt] ,,xxv47 only is burn$2 & ^u :i* _! /ewpans c1 :5 !re is occasion1 be left uncov]$1 )\t ! dang] ( _! cont5ts be+ spoil$1 :i* !re g5]ally is ) u4 ,x is true1 t ( late great improvem5ts h be5 made 9 our own /oves2 & ! hot plates1 or he>?s ) :i* ! kit*5s ( good h\ses are always furni%$1 are admirably adapt$ to ! simm]+ sy/em2 b :5 ! cook has n ! conv5i5ce ( "o1 ! /ewpans mu/ be plac$ on trivets high above ! fire1 & be con/antly wat*$1 & mov$1 z occasion may require1 ne>] to1 or fur!r f ! flame4 ,illu/ration ,no copp] vessels f :i* ! inn] t9n+ is 9 ! slighte/ degree worn away %\ld be us$ ev] = ?is or = any o!r k9d ( cook]y2 or n heal? only1 b life itself1 may be endang]$ by !m4#gb ,we h ourselves se5 a di% ( acid fruit :i* _h be5 boil$ )\t sug> 9 a copp] pan f :i* ! t9 l9+ 0 half worn away1 coat$ ) v]digris aft] x _h become cold2 & f ! c>eless habits ( ! p]son :o _h prep>$ x1 ! *ances 7 greatly 9 fav\r ( its be+ s]v$ to a family aft]w>ds1 if x _h n be5 accid5tally discov]$4 ,salt acts ^u ! copp] 9 ! same mann] z acids3 vegetables1 too1 f ! portion ( ! latt] :i* !y conta91 h ! same injuri\s effect1 & ! greate/ dang] results f all[+ prep>ations conta9+ any ( ^! to become cold 7or cool7 9 ! /ewpan1 9 contact ) ! expos$ "p ( ! copp] 9 ! inside4 ,?ick1 well-t9n$ iron saucepans w answ] = all ! ord9>y purposes ( common ,engli% cook]y1 ev5 = /ew+1 provid$ !y h tightly-fitt+ lids to prev5t ! escape ( ! /eam2 b ! copp] ones are ( m conv5i5t =m1 & bett] adapt$ to a sup]ior ord] ( cook]y4 ,footnote #gb3 ,sug>1 be+ an antidote to ! poison\s effects ( v]digris1 %\ld be pl5tifully tak51 dissolv$ 9 wat]1 s z to =m a syrup1 by p]sons :o may un=tunately h p>tak5 ( any di% into :i* ?is dang]\s +r$i5t has ent]$4 ,! enamell$ /ewpans & saucepans :i* h n[ v mu* sup]s$$ ! old-fa%ion$ metal ones = _m purposes1 are peculi>ly suit$1 f ! nicety ( ! composition ) :i* !y are l9$1 & :i* resembles e>!nw>e1 to ! prep>ation ( f9e pres]ves1 & all v delicate comp\nds1 z well z to ^? ( milk1 & ( v>i\s articles ( diet adapt$ to invalids2 & !y possess ! fur!r advantage ( be+ easily kept beautifully clean4 ,c>e %\ld be tak5 n to all[ any?+ :i* !y may conta9 to burn to !m1 :i* x w quickly d if !y be plac$ flat ^u a fi]ce fire2 & :5 ?is has once occurr$1 !re w always be "s difficulty 9 prev5t+ _! cont5ts f adh]+ to !m :]e !y h be5 burn$4 ,!y %\ld always be fill$ ) wat] imm$iately aft] be+ empti$1 & w !n m]ely require to be well wa%$ & r9s$ ) m boil+ wat]2 b :5 !y h be5 neglect$1 /rong soda & wat] %\ld be boil$ 9 !m = a few m9utes4 ,,broil+4 ,illu/ration3 ,a ,conjuror4 ,broil+ is ! be/ possible mode ( cook+ & ( pres]v+ ! flav\r ( sev]al k9ds ( fi%1 among/ :i* we may specify mack]el & :it+s2 x is also incomp>ably sup]ior to fry+ = /eaks & cutlets1 especially ( beef & mutton2 & x is f> bett] adapt$ also1 to ! prep>ation ( food = invalids2 b x %\ld be c>efully done1 = if ! heat be too fi]ce1 ! outside ( ! meat w be scor*$ & h>d5$ s z to r5d] x uneatable2 & if1 on ! contr>y1 x be too g5tle1 ! gravy w be drawn out1 & yet ! fle% w rema9 s entirely )\t firmness1 z to be unpleasant eat+4 ,a brisk fire1 p]fectly free f smoke1 a v clean gridiron1 t5d] meat1 a di% & plates z hot z !y c be1 & great despat* 9 s5d+ x to table :5 done1 all are ess5tial to ! s]v+ ( a good broil4 ,! gridiron %\ld be heat$1 & rubb$ ) mutton suet be=e ! meat is laid on1 & x %\ld be plac$ slop+ly ov] ! fire1 t ! fat may run (f to ! back ( ! grate1 in/ead ( fall+ on ! live coals & smok+ ! meat2 if ?is precaution %\ld n prev5t its mak+ an occasional blaze1 lift ! gridiron quickly beyond ! rea* ( ! smoke1 & hold x away until ! fire is cle> aga94 ,/eaks & *ops %\ld be turn$ (t51 t ! juices may be kept 91 & t !y may be equally done 9 e "p4 ,if1 = ?is purpose1 x %\ld be necess>y = want ( /eak-tongs to use a =k1 x %\ld be pass$ ?r\gh ! out] sk9 or fat ( ! /eak1 b nev] /uck into ! lean1 z by t means mu* ( ! gravy w escape4 ,mo/ eat]s pref] broil$ beef or mutton1 r und]dress$2 b lamb or pork cutlets %\ld always be ?or\ghly cook$4 ,:5 a f[l or any o!r bird is cut asund] be=e x is broil$1 ! inside %\ld fir/ be laid to ! fire3 ?is %\ld be done ) kidneys also4 ,fi% is less dry & ( bett] flav\r1 z well z less liable to be smok$1 if x be wrapp$ 9 a ?ickly butt]$ %eet ( writ+ pap] be=e x is plac$ on ! gridiron4 ,= ! m delicate-sk9n$ k9ds1 ! b>s %\ld be rubb$ ) *alk in/ead ( suet :5 ! pap] is omitt$4 ,cutlets1 or meats ( any o!r =m1 :5 egg$ & crumb$ = broil+1 %\ld aft]w>ds be dipp$ into cl>ifi$ butt] or spr9kl$ ) x pl5tifully1 z ! egg-yolk & bread w o!rwise =m too dry a cru/ ^u x4 ,fr5* cooks season _! cutlets bo? ) salt & pepp]1 & bru% a little oil or butt] ov] !m to keep !m moi/2 b unless ?is be done1 no season+ ( salt %\ld be giv5 !m until !y are j ready to be di%$3 ! ,fr5* me?od is a v good "o4 ,/eaks or cutlets may be quickly cook$ ) a %eet or two ( light$ pap] only1 9 ! app>atus %[n 9 ! prec$+ page1 & call$ a conjuror4 ,lift (f ! cov] & lay 9 ! meat prop]ly season$1 ) a small slice ( butt] "u x1 & ins]t ! light$ pap] 9 ! ap]ture %[n 9 ! plate2 9 f eight to t5 m9utes ! meat w be done1 & f\nd to be rem>kably t5d]1 & v palatable3 x mu/ be turn$ & mov$ occasionally dur+ ! process4 ,?is is an especially conv5i5t mode ( cook+ = p]sons ^: h\rs ( d9+ are r5d]$ unc]ta9 by ! nature ( _! avocations4 ,= m$ical m5 engag$ 9 ext5sive c\ntry practice x has (t5 prov$ s2 & we w\ld especially recomm5d x to ! notice ( emigrants1 to :om x w\ld (t5 prove invaluable4 ,! "p 9 :i* ! meat is plac$ is ( block t91 & fits closely into ! /&1 :i* is ( %eet iron4 ,! conjuror f :i* our design 0 drawn1 0 pur*as$ 9 a c\ntry t[n 9 ,essex1 & 0 exce$+ly well made1 & v *eap4 ,we f9d on inquiry t ! mak] has quitt$ ! place1 or we w\ld ins]t 8 address4 ,,fry+4 ,illu/ration3 ,saut ,pan4 ,?is is an op]ation1 :i*1 ?\gh app>5tly v simple1 requires to be m c>efully & skilfully conduct$ ?an x commonly is4 ,its success dep5ds pr9cipally on all[+ ! fat to atta9 ! exact degree ( heat :i* %all give firmness1 )\t too quick br[n+ or scor*+1 be=e any?+ is laid into ! pan2 =1 if ?is be neglect$1 ! article fri$ w be saturat$ ) fat1 & rema9 pale & flaccid4 ,:5 ! requisite degree ( col\r is acquir$ be=e ! cook+ is complete1 ! pan %\ld be plac$ high above ! fire1 t x may be cont9u$ sl[ly to ! prop] po9t4 ,/eaks & cutlets %\ld be season$ ) salt & pepp] & dr$g$ on bo? sides lightly ) fl\r be=e !y are laid into ! pan1 9 :i* !y %\ld be (t5 mov$ & turn$ t !y may be equally done1 & t !y may n /ick nor burn to x4 ,f t5 to fifte5 m9utes w fry !m4 ,!y %\ld be ev5ly slic$1 ab\t ! same ?ickness z = broil+1 & neatly trimm$ & divid$ 9 ! fir/ in/ance4 ,lift !m into a hot di% :5 done2 p\r ! fat f ! pan1 & ?r[ 9 a small slice ( butt]2 /ir to ?is a l>ge teaspoonful ( fl\r1 br[n x g5tly1 & p\r 9 by degrees a qu>t] ( a p9t ( hot bro? or wat]2 %ake ! pan well r\nd1 add pepp]1 salt1 & a little good catsup1 or any o!r /ore sauce :i* may be pref]r$ to x1 & p\r ! gravy ov] ! /eaks3 ?is is ! mo/ common mode ( sauc+ & s]v+ !m4 ,m9ute directions = fi%1 vegetables1 omlets1 & diff]5t prep>ations ( batt]1 are giv5 9 _! prop] places2 b we mu/ aga9 obs]ve1 t a v small fry+ pan 7sc>cely l>g] ?an a d9n]-plate7 is necess>y = _m ( ^!2 &1 inde$1 ! l>ge & ?ick "o suit$ to meat & fi%1 & us$ commonly = !m is altoge!r unfit = nic] purposes4 ,! saut-pan1 %[n 9 ! prec$+ page1 is mu* us$ by ,fr5* cooks in/ead ( a fry+-pan2 x is m p>ticul>ly conv5i5t = toss+ quickly ov] ! fire small collops1 or aught else :i* requires b little cook+4 ,all fri$ di%es1 :i* are n sauc$1 %\ld be s]v$ extremely dry ^u a neatly-fold$ damask clo?3 !y are be/ dra9$ ^u a sieve rev]s$ plac$ be=e ! fire4 ,illu/ration3 ,wire ,basket = ,fry+4 ,a wire basket ( ?is =m is conv5i5t = fry+ p>sley & o!r h]bs4 ,x mu/ be plac$ 9 a pan well fill$ ) fat1 & lift$ out quickly :5 ! h]bs are done3 !y may likewise be crisp$ 9 x ov] a cle> fire1 )\t any fat4 ,illu/ration3 ,wire ,l9+ ( ,fry+-pan4 ,illu/ration3 ,mod]n ,saut ,pan4 ,! fry+-pans fitt$ ) wire l9+s t lift 9 & out ( !m1 :i* h lately come mu* into use 9 good kit*5s1 are s excell5tly adapt$ to save tr\ble1 & s conv5i5t = prep>+ delicately light patties1 croquettes1 rissoles1 & o!r di%es ( a simil> nature1 t no cook :o is expect$ to s]ve !m 9 ! be/ mann] %\ld be )\t "o4 ,!y %\ld all be arrang$ ^u ?is wire l9+1 & plung$ toge!r into ! boil+ fat2 & well dra9$ on x :5 !y are lift$ out4 ,,bak+1 ,,or ,,ov5 ,,cook]y4 ,illu/ration3 ,nott+ham ,j>4 ,! improv$ con/ruction ( ! ov5s connect$ ) all mod]n cook+ /oves1 gives great facility at ! pres5t day = home bak+1 ev5 9 v small e/abli%m5ts2 & )\t ?is conv5i5ce x is impossible = ju/ice to be done to ! p]son :o conducts ! cook]y2 z _m & great disadvantages att5d ! s5d+ to a public ov52 & x is v disc\rag+ to a s]vant :o has prep>$ h] di%es ) nicety & skill1 to h !m injur$ by ! neglig5ce ( o!r p]sons4 ,"o ( ! be/ modes ( cook+ ) :i* we are acqua9t$ is by means ( a j>1 resembl+ 9 =m t %[n above1 well pa/$ d[n1 & cov]$ ) a fold ( ?ick pap]1 & !n plac$ 9 a g5tle ov54 ,rice is mo/ excell5t :5 ?us sl[ly bak$ ) a c]ta9 proportion ( liquid1 ei!r by itself1 or m+l$ ) meat1 fi%1 or fruit2 b we mu/ res]ve = ano!r volume p>ticul>s ( ?is little sy/em ( sl[ ov5-cook]y1 9 :i* = "s ye>s pa/ we h _h numb]less exp]im5ts made ) almo/ uni=m success3 x is especially suit$ to invalids1 f pres]v+ ! entire am\nt ( n\ri%m5t conta9$ 9 ! articles ( food dress$ by x2 & x is to _! use t we hope to appropriate x4 ,illu/ration3 ,am]ican ,ov54#gc ,footnote #gc3 ,we h sc>cely done ju/ice 9 ! =m] editions ( ?is "w to ^! v useful little ov5s1 :i* we h f\nd1 aft] long trial1 bett] adapt$ to "s purposes ?an brick or iron ones1 because prep>ations :i* require x1 7^? ( ,indian corn1 = example7 c be heat$ 9 !m m gradually2 & :5 once ! managem5t ( !m is und]/ood1 !y w answ] admirably = delicate sweet pudd+s1 & = cakes1 ) ! advantage ( requir+ b a v mod]ate fire4 ,! ov5 may be us$ ) advantage = _m purposes = :i* x is n commonly put into requisition4 ,calves' feet1 cov]$ ) a prop] proportion ( wat]1 may be r$uc$ to a /rong jelly if left 9 x = "s h\rs2 ! half-head1 bon$ & roll$1 w be f\nd excell5t eat+1 if laid1 ) ! bones1 into a deep pan & bak$ q t5d] 9 suffici5t bro? or wat]1 to keep x cov]$ 9 e "p until done2 good s\p also may be made 9 ! same way1 ! usual +r$i5ts be+ at once add$ to ! meat1 ) ! exception ( ! vegetables1 :i* w n become t5d] if put into cold liquid1 & %\ld !re=e be ?r[n 9 aft] x beg9s to simm]4 ,bak+ is likewise "o ( ! be/ modes ( dress+ v>i\s k9ds ( fi%3 pike & r$ mullet among/ o!rs4 ,salmon cut into ?ick slices1 fre$ f ! sk91 well season$ ) spice1 mix$ ) salt 7& ) m9c$ h]bs1 at pleasure71 !n arrang$ ev5ly 9 a di%1 & cov]$ ?ickly ) crumbs ( bread1 moi/5$ ) cl>ifi$ butt]1 z direct$ 9 ,*apt] ,,ii41 = bak$ soles1 & plac$ 9 ! ov5 = ab\t half an h\r1 w be f\nd v ri* & highly flav\r$4 ,"p ( ! middle ( ! salmon left entire1 well clean$1 & ?or\ghly dri$1 !n season$1 & securely wrapp$ 9 two or ?ree folds ( ?ickly butt]$ pap]1 w also prove excell5t eat+1 if g5tly bak$4 7,?is may likewise be roa/$ 9 a ,dut* ov51 ei!r fold$ 9 ! pap]1 or left )\t x1 & ba/$ ) butt]47 ,hams1 :5 fre%ly cur$1 & n ov] salt$1 if neatly trimm$1 & cov]$ ) a co>se pa/e1 are bo? m juicy1 & ( f9] flav\r bak$ ?an boil$4 ,sav\ry or pickl$ beef too1 put into a deep pan ) a little gravy1 & pl5ty ( butt] or *opp$ suet on ! top1 to prev5t ! outside f becom+ dry2 !n cov]$ ) pa/e1 or ) sev]al folds ( ?ick pap]1 & set into a mod]ate ov5 = f\r or five h\rs1 or ev5 long]1 if x be ( l>ge weight1 is an excell5t di%4 ,a goose1 a leg ( pork1 & a suck+ pig1 if prop]ly att5d$ to :ile 9 ! ov51 are said to be ne>ly1 or q z good z if roa/$2 b bak+ is bo? an unpalatable & an unpr(itable mode ( cook+ jo9ts ( meat 9 g5]al1 ?\gh its great conv5i5ce to _m p]sons :o h b few o!r facilities = obta9+ ! luxury ( a hot d9n] r5d]s x a v common "o4 ,x is usual to raise meat f ! di% 9 :i* x is s5t to ! ov5 by plac+ x1 prop]ly skew]$1 on a /&1 s z to all[ potatoes or a batt] pudd+ to be bak$ "u x4 ,a few button onions1 fre$ f ! out] sk91 or ?ree or f\r l>ge ones1 cut 9 halves1 are sometimes put b5ea? a %\ld] ( mutton4 ,two %eets ( pap] spread sep>ately ) a ?ick lay] ( butt]1 cl>ifi$ m>r[1 or any o!r fat1 & fa/5$ securely ov] ! outside ( a jo9t1 w prev5t its be+ too mu* dri$ by ! fi]ce heat ( ! ov54 ,a few spoonsful ( wat] or gravy %\ld be p\r$ into ! di% ) potatoes1 & a little salt spr9kl$ ov] !m4 ,a celebrat$ ,fr5* cook recomm5ds brais+ 9 ! ov52 t is to say1 aft] ! meat has be5 arrang$ 9 ! usual mann]1 & j br\ght to boil ov] ! fire1 t ! brais+ pan1 closely /opp$1 %\ld be put into a mod]ate ov51 = ! same l5g? ( "t z w\ld be requir$ to /ew ! meat p]fectly t5d]4 ,,brais+4 ,illu/ration3 ,engli% ,brais+-pan4 ,brais+ is b a m exp5sive mode ( /ew+ meat4 ,! foll[+ ,fr5* recipe w expla9 ! process4 ,we w\ld obs]ve1 h[ev]1 t ! lay]s ( beef or veal1 9 :i* ! jo9t to be brais$ is imb$d$1 c aft]w>ds be conv]t$ into excell5t s\p1 gravy1 or glaze2 & t !re ne$1 9 consequ5ce1 be no wa/e nor any unreasonable degree ( exp5se att5d+ x2 b x is a tr\blesome process1 & q z good a result may be obta9$ by simm]+ ! meat 9 v /rong gravy4 ,%\ld ! flav\r ( ! bacon be consid]$ an advantage1 slices ( x c be laid ov] ! article brais$1 & secur$ to x ) a fillet ( tape4 8,to braise ! inside 7or small fillet1 z x is call$ 9 ,france7 ( a sirlo9 ( beef3 ,raise ! fillet clean f ! jo9t2 & ) a %>p knife /rip (f all ! sk91 leav+ ! surface ( ! meat z smoo? z possible2 h ready "s /rips ( unsmok$ bacon1 half z ?ick z y\r little f+]1 roll !m 9 a mixture ( ?yme f9ely m9c$1 spices 9 p[d]1 & a little pepp] & salt4 ,l>d ! fillet q ?r\gh ) ^!1 & tie x r\nd ) tape 9 any %ape y *oose4 ,l9e ! bottom ( a /ewpan 7or brais+-pan7 ) slices ( bacon2 next put 9 a lay] ( beef or veal1 f\r onions1 two bay-leaves1 two c>rots1 & a bun* ( sweet h]bs1 & place ! fillet on !m4 ,cov] x ) slices ( bacon1 put "s trimm+s ( meat all r\nd x1 & p\r on to x half a p9t ( good beef bro? or gravy4 ,let x /ew z g5tly z possible = two h\rs & a half2 take x up1 & keep x v hot2 /ra91 & r$uce ! gravy by quick boil+ until x is ?ick en\gh to glaze )2 bru% ! meat ov] ) x2 put ! re/ 9 ! di% ) ! fillet1 aft] ! tape has be5 remov$ f x1 & s5d x directly to table40 ,equal p>ts ( ,madeira & gravy are sometimes us$ to moi/5 ! meat4 ,no attempt %\ld be made to braise a jo9t 9 any vessel t is n v ne>ly ( its own size4 ,illu/ration3 ,copp] ,/ewpan4#gd ,footnote #gd3 ,! l9e :i* passes r\nd ?is /ewpan j above ! h&le1 is a mi/ake ( ! design]1 & conveys an errone\s idea ( ! =m ( ! cov]1 & x ought to h be5 omitt$4 ,a r\nd ( butt]$ pap] is g5]ally put ov] ! m delicate k9ds ( brais$ meat1 to prev5t _! be+ br[n$ by ! fire1 :i* 9 ,france is sometimes put r\nd ! lid ( ! brais+-pan1 9 a groove made on purpose to conta9 x4 ,! emb]s ( a wood fire mix$ ) ! hot a%es1 are be/ adapt$ to su/a9 ! regul> b g5tle degree ( heat requir$ = ?is mode ( cook+4 ,brais+ pans are ( v>i\s =ms4 ,!y are (t5 %ap$ l a ham-kettle1 & sometimes l ! design at ! comm5cem5t ( ?is section2 b a /ewpan ( mod]n =m1 or any o!r vessel :i* w admit ( emb]s be+ plac$ ^u ! lid1 w answ] = ! purpose z well4 ,common cooks sometimes /ew meat 9 a mixture ( butt] & wat]1 & call x brais+4 ,,l>d+4 ,illu/ration3 ,l>d+ ,p9s4 ,cut into slices1 ( ! same l5g? & ?ickness1 "s bacon ( ! f9e/ quality2 trim away ! outsides1 place ! slices ev5ly ^u ea* o!r1 & ) a %>p knife divide !m obliquely into small /rips ( equal size4 ,= pheasants1 p>tridges1 h>es1 f[ls1 & fric&eaux1 ! bacon %\ld be ab\t ! eigh? ( an in* squ>e1 & two in*es 9 l5g?2 b = meat :i* is to be l>d$ q ?r\gh1 in/ead ( on ! outside m]ely1 ! bits ( bacon 7prop]ly call$ l>doons7 mu/ be at lea/ ! ?ird ( an in* squ>e4 ,9 g5]al1 ! brea/s only ( birds are l>d$1 ! backs & ?ighs ( h>es1 & ! :ole ( ! upp] surface ( a fric&eau3 ^! %\ld be ?ickly cov]$ ) small l>doons1 plac$ at regul> int]vals1 & 9 l9es :i* int]sect ea* o!r1 s z to =m r m9ute diamonds4 ,! foll[+ directions = l>d+ a pheasant w s]ve equally = p\ltry1 or = o!r k9ds ( game3-- ,secure "o end ( ! bacon 9 a slight l>d+-ne$le1 & on ! po9t ( ?is take up suffici5t ( ! fle% ( ! bird to hold ! l>doon firmly2 draw ! ne$le ?r\gh x1 & "p ( ! bacon1 ( :i* ! two ends %\ld be left ( equal l5g?4 ,proce$ ?us1 until ! brea/ ( ! pheasant is entirely g>ni%$ ) l>doons1 :5 x ought to resemble 9 appe>ance a cake ?ickly /uck ) /rips ( almonds4 ,! l>g] /rips ( bacon1 aft] be+ roll$ 9 a high season+ ( m9c$ h]bs & spices1 are us$ to l>d ! inside ( meat1 & !y %\ld be proportion$ to its ?ickness1 z !y mu/ be pass$ q ?r\gh x4 ,= example3 a f\r-in* slice f a rump ( beef w require l>doons ( v ne>ly t l5g?1 :i* mu/ be drawn ?r\gh ) a l>ge l>d+-p91 & left 9 x1 ) ! ends j out ( sight on ei!r side4 ,9 ,france1 truffles1 an*ovies1 slices ( tongue1 & ( fat1 all trimm$ into prop] %ape1 are occasionally us$ = l>d+4 ,! bacon employ$ !re = ! purpose is cur$ )\t any saltpetre 7z ?is w\ld r$d5 ! :ite meats71 & x is nev] smok$3 ! receipt = x w be f\nd 9 ,*apt] ,,xiii4 ,a turkey is sometimes l>d$ ) alt]nate l>doons ( fat bacon & ( bullock's tongue1 :i* has be5 pickl$ b n dri$3 we appreh5d t ! lean ( a half-boil$ ham1 ( good col\r1 w\ld answ] ! purpose q z well1 or bett]4 ,l>d+ ! surface ( meat1 p\ltry1 or game1 gives x a good appe>ance1 b x is a m positive improvem5t to meat ( a dry nature to int]l>d ! inside ) l>ge l>doons ( well-season$1 delicate1 /rip$ ,engli% bacon4 ,,bon+4 ,v m9ute directions be+ giv5 9 o!r p>ts ( our volume = ?is1 we conf9e ourselves "h to ! foll[+ rules3--9 dis5gag+ ! fle% f x1 "w ! knife always close to ! bone1 & take e c>e n to pi]ce ! out] sk94 ,,to ,,blan* ,,meat ,,or ,,vegetables4 ,?is is m]ely to ?r[ ei!r into a pan ( boil+ wat] = a few m9utes1 :i* gives firmness to ! fir/1 & is necess>y = "s modes ( prep>+ vegetables4 ,! brea/ only ( a bird is sometimes held 9 ! wat] :ile x boils1 to r5d] x firm = l>d+4 ,to pres]ve ! :it5ess ( meat1 & ! bright gre5 ( vegetables1 !y are lift$ f ! wat] aft] !y h boil$ a few m9utes1 & are ?r[n imm$iately into spr+ wat]1 & left till cold4 #e to #aj m9utes4 ,,glaz+ ,illu/ration ,?is process we h expla9$ at ! article ,glaze1 ,*apt] ,,iv4 ,! surface ( ! meat %\ld be cov]$ ev5ly1 ) two or ?ree sep>ate lay]s ( ! glaze1 :i*1 if prop]ly made1 soon becomes firm4 ,a ham %\ld be well dri$ 9 ! ov5 be=e x is laid on4 ,cutlets ( all k9ds may be glaz$ be=e !y are s5t to table1 ) v good effect4 ,! figure above repres5ts a glaze-pot & bru%1 us$ = heat+ & apply+ ! prep>ation3 a j> plac$ 9 a pan ( boil+ wat] may be sub/itut$ = ! fir/1 :5 x is n at h&4 ,,toa/+4 ,illu/ration ,a v *eap app>atus1 by :i* *ops c be dress$ be=e a cle> fire1 is %[n by ! fir/ ( ^! figures2 & ! second is peculi>ly conv5i5t :5 bread or muff9s are requir$ to be toa/$ exp$iti\sly & 9 l>ge quantities1 )\t mu* "t & att5tion be+ be/[$ ^u !m4 ,,to ,,br[n ,,! ,,surface ,,( ,a ,,di% ,,)\t ,,bak+ ,,or ,,plac+ ,,x ,,at ,,! ,,fire4 ,?is is done ) a salam&]1 z x is call$1 =m$ l ! engrav+ bel[2 x is heat$ 9 ! fire1 & held ov] ! di% suffici5tly ne> to give x col\r4 ,x is v mu* us$ 9 a sup]ior ord] ( cook]y4 ,a kit*5 %ovel is sometimes sub/itut$ = x on an em]g5cy4 ,illu/ration ---------------------------------------- -------------------------------- ,,*apt] ,x4 ,beef4 ,illu/ration ,no4 #a4 ,sirlo94 #b4 ,rump4 #c4 ,edge-bone4 #d4 ,buttock1 or ,r\nd4 #e4 ,m\se ,buttock4 #f4 ,ve9y ,piece4 #g4 ,?ick ,flank4 #h4 ,?9 ,flank4 #i4 ,leg4 #aj4 ,=e ,rib4 7,five ,ribs47 #aa4 ,middle ,rib4 7,f\r ,ribs47 #ab4 ,*uck ,rib4 7,?ree ,ribs47 #ac4 ,%\ld]1 or ,leg ( ,mutton ,piece4 #ad4 ,brisket4 #ae4 ,clod4 #af4 ,neck4 #ag4 ,%94 #ah4 ,*eek4 ,,to ,,*oose ,,beef4 ,beef is 9 reality 9 season ?r\gh ! entire ye>1 b x is be/ dur+ ! w9t] mon?s1 :5 x w hang a suffici5t "t to become t5d] be=e x is dress$4 ,meat ( a m delicate nature is bett] adapt$ = ! table 9 summ]4 ,! ,*ri/mas beef ( ,engl& is too mu* celebrat$ to require any m5tion "h4 ,if "y & fre%ly kill$1 ! lean ( ox-beef w be smoo?ly gra9$1 & ( a f9e1 heal?y1 c>nation-r$1 ! fat r :ite ?an yell[1 & ! suet :ite & firm4 ,heif]-beef is m closely gra9$1 & r less bright ( col\r1 ! bones are consid]ably small]1 & ! fat ( a pur] :ite4 ,( bull-beef we only speak to w>n our read]s t x is ( all meat ! co>se/ & ! mo/ rank 9 flav\r4 ,x may be kn[n by its d>k hue1 its close t\gh fibre1 & ! scanty proportion1 bad appe>ance1 & /rong od\r ( its fat4 ,9 *oice & well-f$ beef1 ! lean w be f\nd int]gra9$ ) fat3 v lean meat is g5]ally ( an inf]ior quality4 ,! ribs1 ! sirlo91 & ! rump1 are ! prop] jo9ts = roa/+4 ,! r\nd1 or buttock1 ! edgebone1 ! second r\nd1 or m\se-buttock1 ! %91 ! brisket1 ! %\ld] or leg ( mutton piece1 & ! clod1 may be boil$ or /ew$4 ,! neck is g5]ally us$ = s\p or gravy2 & ! ?9 flank = coll>+4 ,! be/ /eaks are cut f ! middle ( ! rump2 ! next be/ f ! ve9y piece1 or f ! *uck-rib4 ,! inside ( ! sirlo91 commonly us$ = ! purpose 9 ,france1 makes by f> ! mo/ delicate /eaks2 b ?\gh exce$+ly t5d]1 !y are consid]$ by "s ,engli% epicures to be want+ 9 flav\r4 ,! f9e/ "p ( ! sirlo9 is ! *ump-end1 :i* conta9s ! l>g] portion ( ! fillet2 ( ! ribs1 ! middle ones are ^? g5]ally pref]r$ by exp]i5c$ h\sekeep]s4 ,,to ,,roa/ ,,sirlo91 ,,or ,,ribs ,,( ,,beef4 ,let ! jo9t hang z long z x c possibly be kept p]fectly sweet4 ,:5 x is fir/ br\ght 91 remove ! pipe ( m>r[ :i* runs along ! back-bone2 & cut out ! k]nels f ! fat4 ,be v c>eful 9 summ] to gu>d x f flies2 exam9e x frequ5tly 9 w>m or damp wea!r2 & scrape (f ) a knife1 or wipe away ) a dry clo?1 any moi/ure :i* may appe> on ! surface3 :5 ?is has be5 done1 du/ "s p[d]$ g+] or pepp] ov] x4 ,unless ! jo9t %\ld be v l>ge1 its appe>ance w be improv$ by tak+ (f ! ends ( ! bones1 :i* may !n be salt$ = a few days1 & aft]w>ds boil$4 ,spit ! beef firmly2 place x ne> ! fire to r5d] ! surface firm1 z direct$ 9 ! article ,roa/+1 ( ,*apt] ,,ix42 !n draw x to a di/ance & let x rema9 s until ! heat has well p5etrat$ ! int]ior2 &1 if f prejudice ! old me?od be /ill pref]r$1 heat x v gradually 9 ! fir/ in/ance 79 ei!r case ba/e x con/antly71 & let x be drawn ne>] to ! fire = ! la/ half h\r or m ( roa/+1 m]ely to br[n x well4 ,p]sons :o object to meat be+ fro!d = table1 h x dr$g$ ) fl\r :5 x is fir/ plac$ at ! fire1 & spr9kl$ ) f9e salt :5 x is ne>ly done4 ,x is n necess>y to pap] ! fat ( beef1 z _m cooks direct1 if prop] att5tion be giv5 to x :ile roa/+4 ,z a g5]al rule1 x may be obs]v$1 t :5 ! /eam f ! meat draws /rongly t[>ds ! fire1 x is ne>ly or q ready to s]ve4 ,! "t requir$ to roa/ x w dep5d on ! /ate ( ! wea!r1#ge ! size & /r5g? ( ! fire1 ! ?ickness ( ! jo9t1 ! use or non-use ( a meat-scre5 or reflector1 ! g5]al temp]ature ( ! kit*51 & o!r cont+5cies4 ,a qu>t] ( an h\r = ea* p\nd ( meat is commonly all[$ = solid1 heavy jo9ts1 &1 if ! directions we h giv5 be att5d$ to1 ?is w n be f\nd too mu* ev5 = p]sons :o pref] beef some:at r>e3 x mu/ be left long] at ! fire if wi%$ v ?or\ghly roa/$1 & q d\ble ! usual "t :5 ! plan we h notic$ at page #agb1 is adopt$4 ,:5 likely to be s5t to table ha%$1 m9c$1 or dress$ a second "t 9 any way1 ! juices ( ! meat %\ld be dri$ up z little z possible :5 x is fir/ cook$4 ,footnote #ge3 ,! meat w be mu* soon] done 9 hot wea!r ?an 9 cold4 ,if froz51 x mu/ be ?aw$ v gradually be=e x is put to ! fire1 or no l5g? ( "t w roa/ x2 ?is w be effect$ bett] by lay+ x into cold wat] = "s h\rs be=e x is want$1 ?an by any o!r means4 ,,roa/ ,,rump ,,( ,,beef4 ,z ?is jo9t is g5]ally too mu* to s]ve :ole1 z mu* ( x z w =m a h&some di% %\ld be cut f ! *ump end to roa/4 ,x mu/ be manag$ z ! sirlo91 to :i* x is commonly pref]r$ by connoisseurs4 ,:5 bon$ & roll$ into ! =m ( a fillet ( veal1 z x sometimes is1 ne>ly or q an additional h\r %\ld be all[$ to dress x4 ,,to ,,roa/ ,,"p ,,( ,a ,,r\nd ,,( ,,beef4 ,! natural division ( ! meat w %[ :]e ! silv] side ( ! r\nd is to be sep>at$ f ! upp] or tongue side1 :i* is ! prop] "p = roa/+1 & :i* w be f\nd equally good & pr(itable = ! purpose1 if all[$ to hang z long z x c be kept sweet be=e x is dress$4 ,c>e %\ld be tak5 9 divid+ ! meat1 n to pi]ce ! inn] sk94 ,! silv] side1 ) ! udd]1 if !re %\ld be "o to ! jo9t1 may be pickl$1 spic$1 or simply salt$1 & w be excell5t ei!r way4 ,! outside fat %\ld be drawn tightly r\nd ! rema9d] ( ! beef1 :i* mu/ be firmly skew]$1 or b\nd ) tape1 to keep x 9 =m4 ,x w require long roa/+ at a /rong1 /eady fire1 & %\ld be kept con/antly ba/$4 ,beef1 #ad lbs43 #d-a_/b to #e h\rs4 ,obs4--,we ?9k t l>d+ ! beef q ?r\gh ) l>ge l>doons ( firm fat1 ( udd]1 or ( bacon1 w\ld be an improvem5t2 & we ought also to obs]ve1 t unless x be delicate & ( f9e quality1 x w n answ] well = roa/+4 ,,to ,,roa/ ,a ,,fillet ,,( ,,beef4 ,raise ! fillet f ! inside ( ! sirlo91 or f "p ( x1 ) a %>p knife2 leave ! fat on1 trim (f ! sk91 l>d x ?r\gh1 or all ov]1 or roa/ x q pla92 ba/e x ) butt]1 & s5d x v hot to table1 ) tomata sauce1 or sauce piquante1 or es*alot sauce1 9 a ture54 ,x is sometimes s]v$ ) br[n gravy & currant jelly2 x %\ld !n be g>ni%$ ) =cemeat-balls1 made z = h>e4 ,if n v l>ge1 an h\r & a qu>t] w roa/ x well ) a brisk fire4 ,obs4--,! rema9d] ( ! jo9t may be bon$1 roll$1 & roa/$1 or brais$2 or made into meat cakes2 or s]v$ z a m9iature r\nd ( beef4 #a-a_/d h\r4 ,,roa/ ,,beef ,,/eak4 ,if extremely t5d]1 a l>ge slice f ! middle ( ! rump w make an excell5t small di% ( roa/ meat1 :5 a jo9t is n easily to be procur$4 ,let x be smoo?ly cut1 f an in* to an in* & a half ?ick1 flatt5$ on a table1 & ! inside spr9kl$ ) a little f9e salt & cay5ne1 or common pepp]4 ,make a roll ( =cemeat1 z ,no4 #a1 ,*apt] ,,viii41 add+1 at pleasure1 a flav\r+ ( m9c$ onion or es*alot1 & increas+ ! quantity ( spices2 place ?is on "o end ( ! /eak1 & roll x up tightly 9 x2 skew] & b9d ! meat s t ! =cemeat _c escape2 fa/5 a butt]$ pap] ov] x1 & roa/ x an h\r & a half1 or m1 accord+ to its size4 ,tw5ty m9utes be=e x is s]v$1 take (f ! pap] & fl\r ! meat1 :i* %\ld be kept well ba/$ ) butt] all ! "t x is roa/+4 ,s5d br[n gravy to table ) x1 & p\r a little ov] ! beef4 #a-a_/b h\r1 or m4 ,,to ,,broil ,,beef ,,/eaks4 ,! /eaks %\ld be f half to ?ree qu>t]s ( an in* ?ick1 equally slic$1 & fre%ly cut f ! middle ( a well kept1 f9ely gra9$1 & t5d] rump ( beef4 ,!y %\ld be neatly trimm$1 & once or twice divid$1 if v l>ge4 ,! fire1 z we h already said 9 ! g5]al directions = broil+ 7page #age71 mu/ be /rong & cle>4 ,! b>s ( ! gridiron %\ld be ?91 & n v close toge!r4 ,:5 !y are ?or\ghly heat$1 )\t be+ suffici5tly burn+ to scor* ! meat1 wipe & rub !m ) fre% mutton suet2 next pepp] ! /eaks slightly1 b nev] season !m ) salt be=e !y are dress$2 lay !m on ! gridiron1 & :5 done on "o side1 turn !m on ! o!r1 be+ c>eful to cat*1 9 ! di% 9 :i* !y are to be s5t to table1 any gravy :i* may ?reat5 to dra9 f !m :5 !y are mov$4 ,let !m be s]v$ ! in/ant !y are tak5 f ! fire2 & h ready at ! mom5t1 di%1 cov]1 & plates1 z hot z !y c be4 ,f eight to t5 m9utes w be suffici5t to broil /eaks = ! g5]ality ( eat]s1 & m ?an en\gh = ^? :o l !m b p>tially done4 ,g5u9e amateurs seldom take prep>$ sauce or gravy ) _! /eaks1 z !y consid] ! natural juices ( ! meat suffici5t4 ,:5 any accompanim5t to !m is desir$1 a small quantity ( *oice mu%room catsup may be w>m$ 9 ! di% t is heat$ to receive !m2 & :i*1 :5 ! n v ref9$ flav\r ( a raw es*alot is lik$1 z x is by "s eat]s1 may previ\sly be rubb$ ) "o1 ( :i* ! l>ge end has be5 cut (f4 ,a ?9 slice or two ( fre% butt] is sometimes laid "u ! /eaks1 :]e x soon melts & m+les ) ! gravy :i* fl[s f !m4 ,! appropriate ture5 sauces = broil$ beef /eaks are onion1 tomata1 oy/]1 es*alot1 hot hors]adi%1 & br[n cucumb]1 or mu%room sauce4 ,obs4 #a4--,we h dep>t$ a little 9 ?is receipt f our previ\s in/ructions = broil+1 by recomm5d+ t ! /eaks %\ld be turn$ b once1 in/ead ( 8(t510 z all great au?orities on ! subject direct4 ,by try+ ea* me?od1 our read]s w be able to decide = !mselves ^u ! pref]able "o3 we c only say1 t we h nev] eat5 /eaks s excell5t z ^? :i* h be5 dress$ exactly 9 accordance ) ! receipt we h j giv51 & we h tak5 inf9ite pa9s to asc]ta9 ! really be/ mode ( prep>+ ?is v fav\rite ,engli% di%1 :i* s con/antly makes its appe>ance bo? c>elessly cook$ & ill s]v$1 especially at private tables4 ,obs4 #b4--;,x is a good plan to ?r[ a few bits ( *>coal on ! fire "s m9utes be=e ! /eaks are laid d[n1 z !y give =? a /rong heat )\t any smoke3 a coke fire is also advantage\s = broil+ !m4 ,! upright gridirons1 by :i* meat is r toa/$ ?an broil$1 ?\gh us$ 9 _m kit*5s1 & g5]ally pron\nc$ exce$+ly conv5i5t :]e !y h be5 tri$1 d n appe> to z s well adapt$ = dress+ /eaks z ^? ( less mod]n fa%ion1 :i* are plac$ ov]1 in/ead ( be=e ! fire4 ,,beef ,,/eaks ,,la ,,fran,,aise4 ,! inside ( ! sirlo9 fre$ f sk9 & cut ev5ly into r\nd qu>t]-in* slices1 %\ld prop]ly be us$ = ^!2 b :5 x _c be obta9$1 "p ( ! rump mu/ be sub/itut$ = x4 ,season ! /eaks ) f9e salt & pepp]1 bru% !m ) a little cl>ifi$ butt]1 & broil !m ov] a cle> brisk fire4 ,mix a teaspoonful ( p>sley m9c$ extremely f9e1 ) a l>ge slice ( fre% butt]1 a little cay5ne1 & a small quantity ( salt4 ,:5 ! /eaks are done1 put ! mixture into ! di% int5d$ = !m1 lay !m ^u x1 & g>ni% !m pl5tifully ) fri$ potatoes4 ,x is an improvem5t to squeeze ! juice ( half a lemon on ! butt] be=e ! meat is heap$ ov] x4 ,! potatoes %\ld be slic$ r ?91 col\r$ ( a f9e br[n1 & plac$ ev5ly r\nd ! meat4 ,,beef ,,/eaks ,,la ,,fran,,aise 7,,entr,e74 7,ano!r ,receipt47 ,cut ! beef into small ?9 /eaks z above1 season !m ) f9e salt & pepp]1 dr$ge !m lightly ) fl\r1 & fry !m 9 butt] ov] a brisk fire2 arrange !m 9 a *a9 r\nd a v hot di%1 & p\r into ! c5tre ! olive sauce ( ,*apt] ,v4 ,,/ew$ ,,beef ,,/eak 7,,entr,e74 ,?is may be cut f "o to two in*es ?ick1 & ! "t ( /ew+ x mu/ be proportion$ to its size4 ,dissolve a slice ( butt] 9 a l>ge saucepan or /ewpan1 & br[n ! /eak on bo? sides1 mov+ x (t5 t x may n burn2 !n %ake 9 a little fl\r1 & :5 x is col\r$ p\r 9 by degrees r m ?an suffici5t bro? or wat] to cov] ! meat4 ,:5 x boils1 season x ) salt1 take (f ! scum1 slice 9 "o onion1 a c>rot or two1 & half a turnip2 add a small bun* ( sweet h]bs1 & /ew ! /eak v s(tly f two h\rs & a half to ?ree h\rs4 ,a qu>t] ( an h\r be=e x is s]v$1 /ir well into ! gravy ?ree teaspoonsful ( rice fl\r smoo?ly mix$ ) a little cay5ne1 half a w9eglassful ( mu%room catsup1 & a slight season+ ( spice4 ,a teaspoonful ( currie p[d]1 9 addition1 w improve bo? ! flav\r & ! appe>ance ( ! sauce4 ,! onion is sometimes br[n$ ) ! meat2 & ! quantity is consid]ably increas$4 ,es*alots may be us$ in/ead1 :]e _! /rong flav\r is approv$4 ,a few button-mu%rooms1 /ew$ f tw5ty to ?irty m9utes ) ! meat1 w r5d] ! catsup unnecess>y4 ,w9e1 or any fav\rite /ore sauce1 c be add$ at w4 #b-a_/b to #c h\rs4 ,,fri$ ,,beef ,,/eak4 ,we h little to add "h to ! directions ( ,*apt] ,,ix41 :i* are suffici5t to enable ! cook to s5d a di% ( fri$ /eaks to table prop]ly dress$4 ,currie sauce1 highly onion$1 is frequ5tly s]v$ ) !m4 ,,beef ,,/eak ,,/ew$ ,,9 ,,its ,,own ,,gravy4 7,good & :olesome47 ,trim all ! fat & sk9 f a rump /eak ( ne>ly an in* ?ick1 & divide x once or twice2 j dip x into cold wat]1 let x dra9 = an in/ant1 spr9kle x on bo? sides ) pepp]1 & !n fl\r x r ?ickly2 lay x q flat into a well-t9n$ iron saucepan or /ewpan1 :i* has be5 r9s$ ) cold wat]1 ( :i* ?ree or f\r tablespoonsful %\ld be left 9 x4 ,place x ov] 7n ^u7 a v g5tle fire1 & keep x j simm]+ f an h\r & a half to an h\r & ?ree qu>t]s1 :51 if ! meat be good1 x w h become p]fectly t5d]4 ,add salt to x :5 x fir/ beg9s to boil1 & turn x :5 r m ?an half done4 ,a c\ple ( spoonsful ( gravy1 half z mu* catsup1 & a slight season+ ( spice1 w\ld1 to _m ta/es1 improve ?is di%1 ( :i*1 h[ev]1 ! great recomm5dation is its :olesome simplicity1 :i* r5d]s x suitable to ! mo/ delicate /oma*4 ,a ?ick mutton cutlet f ! middle ( ! leg is excell5t dress$ ?us4 #a-a_/b to #a-c_/d h\r4 ,,beef ,,or ,,mutton ,,cake4 7,v good47 ,*op two p\nds ( lean & v t5d] beef or mutton1 ) ?ree qu>t]s ( a p\nd ( beef suet2 mix !m well1 & season !m ) a dess]tspoonful ( salt1 ne>ly z mu* p\nd$ cloves1 a teaspoonful ( p\nd$ mace1 & half a teaspoonful ( cay5ne4 ,l9e a r\nd bak+ di% ) ?9 slices ( fat bacon1 press ! meat closely into x1 smoo? ! top1 & cov] x ) bacon1 set a plate on x ) a weight1 & bake x two h\rs & a qu>t]4 ,take (f ! bacon1 & s]ve ! meat hot1 ) a little ri* br[n gravy1 or set x by until cold1 :5 x w be equally good4 ,! fat ( ! meat :i* is us$ = ?is di% c be *opp$ up ) x in/ead ( suet1 :]e x is lik$ z well2 & onion1 or es*alot1 %r$ f9e1 m9c$ sav\ry h]bs1 grat$ lemon-peel1 rasp$ bacon1 or mu%rooms cut small1 may 9 turn be add$ to v>y x 9 flav\r4 ,lean beef or mutton1 #b lbs42 suet1 #c_/d lb42 salt & cloves 9 p[d]1 ea* a dess]tspoonful2 mace1 #a teaspoonful2 half z mu* cay5ne3 bak$ #b-a_/d h\rs4 ,obs4--,a l>g] portion ( suet or ( fat w r5d] ^! cakes light]1 b w n o!rwise improve !m3 !y may be made ( veal or ( v5ison1 b "o-?ird ( mutton suet or ( fat bacon %\ld be mix$ ) ?is la/4 ,,g]man ,,/ew4 ,cut into ab\t ?ree-in* squ>es1 two p\nds & a half ( ! lean] "p ( ! ve9y piece ( beef1 or ( any jo9t :i* is likely to be t5d]1 & set x on to /ew1 ) r less ?an a qu>t ( cold bro? or wat]1 & "o l>ge onion slic$4 ,:5 ^! beg9 to boil1 add a teaspoonful ( salt1 & a ?ird z mu* ( pepp]1 & let !m simm] g5tly = an h\r & a half4 ,h ready "s "y :ite cabbages1 p>boil$2 press ! wat] well f !m1 lay !m 9 ) ! beef1 & let ! :ole /ew = ano!r h\r4 ,m onions1 & a season+ ( mix$ spices1 or a few bits ( lean bacon1 or ( ham1 c be add$ to ?is /ew :5 a high] flav\r is desir$2 b x is v good )\t4 ,beef1 #b-a_/b lbs42 wat]1 or bro?1 #a-c_/d p9t2 onion1 #a2 salt1 #a teaspoonful2 ?ird z mu* pepp]3 #a-a_/b h\r4 ,p>boil$ cabbages1 #c or #d3 #a h\r4 ,,wel% ,,/ew4 ,take ! same proportions ( beef1 & ( bro? or wat]1 z = ! ,g]man ,/ew4 ,:5 !y h simm]$ g5tly = an h\r1 add ! :ite "p ( f tw5ty to ?irty leeks1 or two doz5s ( button onions1 & five or six "y mild turnips1 cut 9 slices1 a small lump ( :ite sug>1 ne>ly half a teaspoonful ( :ite pepp] & m ?an twice z mu* salt4 ,/ew ! :ole s(tly f an h\r & a qu>t] to an h\r & a half1 aft] ! vegetables are add$4 ,beef & wat] z above3 #a h\r4 ,leeks1 #bj to #cj3 or small onions1 #bd2 "y turnips1 #f2 small lump ( sug>2 :ite pepp]1 ne>ly #a_/b teaspoonful2 salt1 twice z mu*3 #a-a_/d to #a-a_/b h\r4 ,a ,,good ,,engli% ,,/ew4 ,on ?ree p\nds ( t5d] rump ( beef1 fre$ f sk9 & fat1 & cut d[n into ab\t two-in* squ>es1 p\r r m ?an a qu>t ( cold bro? or gravy4 ,:5 x boils add salt if requir$1 & a little cay5ne1 & keep x j simm]+ = a c\ple ( h\rs2 !n put to x ! grat$ r9d ( a l>ge lemon1 or ( two small ones1 & half an h\r aft]1 /ir to x a tablespoonful ( rice-fl\r1 smoo?ly mix$ ) a w9eglassful ( mu%room catsup1 a dess]tspoonful ( lemon-juice1 & a teaspoonful ( soy3 9 fifte5 m9utes x w be ready to s]ve4 ,a glass & a half ( port1 or ( :ite w9e1 w greatly improve ?is /ew1 :i* may likewise be flav\r$ ) ! /ore-sauce ( page #adf1 or ) ano!r1 :i* we f9d excell5t = ! purpose1 made ) half a p9t ( port w9e1 ! same ( mu%room-catsup1 a qu>t] p9t ( walnut pickle1 a tablespoonful ( ! be/ soy1 & a dess]tspoonful ( cay5ne-v9eg>1 all well %ak5 toge!r & p\r$ into a bottle conta9+ ! ?9 r9d ( a lemon & two f9e mell[ an*ovies1 ( mod]ate size4 ,a few delicately fri$ =cemeat-balls may be slipp$ into x aft] x is di%$4 ,obs4--,! limits ( our "w w n p]mit u to devote a fur!r space to ?is class ( di%es1 b an intellig5t cook w f9d x easy to v>y !m 9 numb]less ways4 ,mu%rooms1 cel]y1 c>rots1 sweet h]bs1 p>boil$ new potatoes1 gre5 peas1 rice1 & currie-p[d] may be advantage\sly us$ = t purpose4 ,ox-tails1 j blan*$ & cut into jo9ts1 w be f\nd excell5t sub/itutes = ! beef3 mutton & veal also may be dress$ 9 ! same way4 ,! meat & vegetables c be br[n$ be=e bro? or wat] is p\r$ to !m2 b ?\gh1 p]haps1 m sav\ry1 ! /ew w !n be mu* less delicate4 ,ea* k9d ( vegetable %\ld be all[$ some?+ m ?an suffici5t "t to r5d] x p]fectly t5d]1 b n s mu* z w\ld r$uce x to pulp4 ,,to ,,/ew ,,%9 ,,( ,,beef4 ,wa%1 & set x on to /ew 9 suffici5t cold wat] to keep x j cov]$ until x is done4 ,:5 x boils1 take (f ! scum & put an ounce & a qu>t] ( salt to ! gallon ( wat]4 ,x is usual to add a few cloves & "s black pepp]1 slightly bruis$ & ti$ up loosely 9 a fold ( musl91 two or m onions1 a root ( cel]y1 a bun* ( sav\ry h]bs1 f\r or five c>rots1 & z _m turnips1 ei!r :ole or slic$3 if to be s]v$ ) ! meat1 ! two la/ w require a little m ?an ! ord9>y "t ( boil+1 b o!rwise !y may be simm]$ ) ! meat f ! beg9n+4 ,give ! beef f f\r to five h\rs' g5tle /ew+2 & s]ve x ) "p ( its own liquor ?ick5$ & flav\r$1 or q pla94 ,an excell5t di% = a family may be made by /ew+ ! ?ick fle%y "p ( ! %9 or leg1 9 /ock made ( ! knuckle1 ) a few bits ( lean ham1 or a slice ( hung beef f :i* ! smok$ edges h be5 c>efully p>$ away1 & "s spice1 salt1 & vegetables3 by fry+ ^! la/ be=e !y are ?r[n into ! s\p-pot ! sav\r ( ! /ew w be greatly height5$2 & a ture5 ( good s\p may be made ( its rema9s1 aft] x has be5 s]v$ at table4 ,ox-*eek1 aft] hav+ be5 soak$ = f\r or five h\rs1 & wa%$ ) great nicety1 may be dress$ l ! %92 b z x has little flav\r1 ! gravy %\ld be /ra9$1 & q cle>$ f fat1 !n put into a clean saucepan1 & ?ick5$ z soon z x boils1 ) ! foll[+ mixture3--?ree dess]tspoonsful ( rice-fl\r1 ne>ly a w9eglassful ( catsup1 a teaspoonsful ( currie-p[d]1 or a little p[d]$ g+] & cay5ne4 ,:5 ^! h /ew$ = t5 m9utes1 di% ! head1 p\r ! sauce ov]1 & s]ve x4 ,%9 ( beef1 #d to #e h\rs4 ,ox-*eek1 #b to #c h\rs4 ,,fr5* ,,beef ,,la ,,mode4 7,a common ,receipt47 ,take sev5 or eight p\nds ( a rump ( beef 7or ( any o!r t5d] jo9t71 free f bone1 & skew] x firmly into a good %ape4 ,put two ounces ( butt] into a ?ick saucepan or /ewpan1 & :5 x boils /ir to x a tablespoonful ( fl\r2 keep ^! well %ak5 ov] a g5tle fire until !y are ( a f9e amb] col\r2 !n lay 9 ! beef1 & br[n x on bo? sides1 tak+ c>e t x %all n /ick to ! pan4 ,p\r to x by sl[ degrees1 lett+ ea* portion boil be=e ! next is add$ or ! butt] w float ^u ! surface & be difficult to cle> (f aft]w>ds1 ?ree qu>t]s ( a p9t ( hot wat] or gravy2 add a bun* ( sav\ry h]bs1 "o l>ge or two small c>rots cut 9 ?ick slices1 two or ?ree mod]ate-siz$ onions1 two bay-leaves1 & suffici5t pepp] & salt to season ! gravy4 ,let ! meat simm] g5tly f f\r to five h\rs1 & turn x :5 x is half done4 ,:5 ready to s]ve1 lift ! beef into a hot di%1 lay ! vegetables r\nd1 & p\r ! gravy ov] x1 aft] hav+ tak5 out ! h]bs & skimm$ away ! fat4 ,9 ,france1 half or ! :ole ( a calf's foot is /ew$ ) ! beef1 :i* is !re g5]ally l>d$ ) ?ick l>doons ( fat bacon4 7,= l>d+1 see ,*apt] ,x47 ,veal dress$ 9 ?is way is ev5 bett] ?an beef4 ,! /ewpan us$ = ei!r %\ld be z ne>ly ( ! size ( ! meat z possible4 ,beef1 #g to #h lbs43 #d to #e h\rs4 ,,/ew$ ,,sirlo9 ,,( ,,beef4 ,z a matt] ( conv5i5ce we h occasionally _h ?is jo9t /ew$ in/ead ( roa/$1 & h f\nd x excell5t4 ,cut out ! inside or fillet z entire z possible1 & res]ve x = a sep>ate di%2 !n remove ! bones ) c>e1 or let ! but*] d ?is4 ,spread ! meat flat on a table & cov] ! inside ) ?9 slices ( /rip$ bacon1 aft] hav+ fir/ /rew$ ov] x a mix$ season+ ( a small teaspoonful ( salt1 half z mu* mace or nutmeg1 & a mod]ate quantity ( pepp] or cay5ne4 ,roll & b9d ! meat up firmly1 lay x into a /ewpan or ?ick iron saucepan ne>ly ( its size1 & add ! bones & z mu* good beef bro? z w ne>ly cov] ! jo9t4 ,%\ld ?is n be at h&1 put a few slices ( lean ham or bacon "u ! beef1 & lay r\nd x ?ree p\nds ( neck or knuckle ( veal1 or ( /ew+ beef divid$ into sev]al p>ts2 !n p\r to x cold wat] in/ead ( bro?4 ,9 ei!r case1 s soon z x has boil$ a few m9utes & be5 well clean$ f scum1 ?r[ 9 a l>ge faggot ( sav\ry h]bs1 ?ree or f\r c>rots1 z _m leeks1 or a l>ge onion /uck ) a doz5 cloves2 & an h\r lat] two blades ( mace1 & half a teaspoonful ( pepp]corns4 ,/ew ! beef v g5tly inde$ f f\r to five h\rs1 & long]1 %\ld ! jo9t be l>ge3 s]ve x ) a good ,espagnole sauce piquante1 or br[n cap] sauce4 ,add :at salt may be ne$$ be=e ! vegetables are ?r[n 92 &1 aft] ! meat is lift$ out1 boil d[n to s\p or gravy ! liquor 9 :i* x has be5 /ew$4 ,to _m ta/es x w\ld be an improvem5t to fl\r & br[n ! outside ( ! beef 9 butt] be=e ! bro? or wat] is p\r$ to x3 x may also be /ew$ 7b some:at long]7 half-cov]$ ) ri* gravy1 & turn$ :5 p>tially done4 ,m9c$ es*alots may be /rew$ ov] ! inside be=e x is roll$1 :5 _! /rong sav\r is reli%$1 or veal =cemeat may supply _! place4 ,,to ,,/ew ,a ,,rump ,,( ,,beef4 ,?is jo9t is m easily c>v$1 & is ( bett] appe>ance :5 ! bones are remov$ be=e x is dress$4 ,roll & b9d x firmly ) a fillet ( tape1 cov] x ) /rong cold beef bro? or gravy1 & /ew x v g5tly inde$ f six h\rs to betwe5 sev5 & eight2 add to x1 aft] ! scum has be5 well cle>$ (f1 "o l>ge or two mod]ate-siz$ onions /uck ) ?irty cloves1 a head ( cel]y1 two c>rots1 two turnips1 & a l>ge faggot ( sav\ry h]bs4 ,:5 ! beef is p]fectly t5d] q ?r\gh1 :i* may be kn[n by prob+ x ) a %>p ?9 skew]1 remove ! fillets ( tape1 di% x neatly1 & s]ve x ) a ri* ,espagnole1 & a g>ni% ( =c$ tomatas1 or ) a highly-flav\r$ br[n ,engli% gravy1 & /ew$ c>rots 9 ! di%3 = ^! la/ ! mild prep>ation ( g>lic or es*alots1 ( page #abb1 may be sub/itut$ ) good effect4 ,!y %\ld be well dra9$1 laid r\nd ! meat1 & a little br[n gravy %\ld be p\r$ ov] ! :ole4 ,?is is ! mo/ simple & economical mann] ( /ew+ ! beef2 b %\ld a ri*] "o be desir$1 half roa/ ! jo9t1 & /ew x aft]w>ds 9 /rong gravy to :i* a p9t ( mu%rooms1 & a p9t ( %]ry or ,madeira1 %\ld be add$ an h\r be=e x is ready = table4 ,keep x hot :ile a portion ( ! gravy is ?ick5$ ) a well-made br[n r\x 7see ,*apt] ,,iv471 & season$ ) salt1 cay5ne1 & any o!r spice x may require4 ,g>ni% x ) l>ge balls ( =cemeat highly season$ ) m9c$ es*alots1 roll$ 9 egg & bread-crumbs1 & fri$ a f9e gold5 br[n4 ,pla9ly /ew$ f #f to #g or #h h\rs4 ,or3 half roa/$ !n /ew$ f #d to #e h\rs4 ,obs4--,grat$ hors]adi%1 mix$ ) "s well-?ick5$ br[n gravy1 a teaspoonful ( mu/>d1 & a little lemon-juice or v9eg>1 is a good sauce = /ew$ beef4 ,,beef ,,palates4 7,,entr,e47 ,fir/ rub !m well ) salt1 to cleanse !m well2 !n wa% !m ?or\ghly 9 sev]al wat]s1 & leave !m to soak = half an h\r be=e !y are dress$4 ,set !m ov] ! fire 9 cold wat]1 & boil !m g5tly until ! sk9 w peel (f1 & ! palates are tol]ably t5d]4 ,x is difficult to /ate ! exact "t requir$ = ?is1 z "s w be done 9 two h\rs & a half1 & o!rs 9 n less ?an f f\r to five h\rs4 ,:5 ?us prep>$1 ! palates may be cut into v>i\s =ms1 & simm]$ until fit to s]ve 9 ri* br[n gravy1 highly flav\r$ ) ham1 cay5ne1 w9e1 & lemon-peel2 or !y w make an excell5t currie4 ,z !y are v insipid ( !mselves1 !y require a sauce ( "s piquancy1 9 :i*1 aft] !y h be5 peel$ & trimm$1 !y %\ld be /ew$ f tw5ty to ?irty m9utes1 or until !y are p]fectly t5d]4 ,! black p>ts ( !m mu/ be cut away1 :5 ! sk9 is tak5 (f4 ,an onion1 /uck ) a few cloves1 a c>rot slic$1 a teaspoonful ( :ole :ite pepp]1 a slice ( butt]1 & a teaspoonful ( salt1 may be boil$ ) ! palates 9 ! fir/ in/ance2 & !y w be f\nd v good1 if s5t to table 9 ! curri$ gravy ( ,*apt] ,,xvi41 or 9 ! ,s\bise ( ,*apt] ,,vi41 made ?9n] ?an ! receipts direct4 ,boil$ f #b-a_/b to #d or #e h\rs4 ,/ew$ f #bj to #cj m9utes4 ,obs4--,a ,fr5* cook ( "s celebrity1 ord]s ! palates to be laid on ! gridiron until ! sk9 c be easily peel$ or scrap$ (f2 ! plan seems a good "o1 b we h n tri$ x4 ,,beef ,,palates4 7,neapolitan ,mode47 ,boil ! palates until ! sk9 c be easily remov$1 !n /ew !m v t5d] 9 good veal bro?1 lay !m on a dra9] & let !m cool2 cut !m across obliquely into /rips ( ab\t a qu>t]-in* 9 wid?1 & f9i% !m by ei!r ( ! receipts = dress+ macc>oni1 :i* w be f\nd 9 ,*apt]s ,,xviii4 & ,,xx4 ,,/ew$ ,,ox-,,tails4 ,!y %\ld be s5t f ! but*] ready jo9t$4 ,soak & wa% !m well1 cut !m into jo9ts or into l5g?s ( two or ?ree jo9ts1 & cov] !m ) cold bro? or wat]4 ,z soon z !y boil remove ! scum1 & add a half-teaspoonful ( salt or z mu* m z may be ne$$1 & a little common pepp] or cay5ne1 an onion /uck ) half a doz5 cloves1 two or ?ree small c>rots1 & a bran* or two ( p>sley4 ,:5 ^! h simm]$ = two h\rs & a qu>t]1 try ! meat ) a =k1 & %\ld x n be p]fectly t5d]1 let x rema9 ov] ! fire until x is s4 ,ox-tails sometimes require ne>ly or q ?ree h\rs' /ew+3 !y may be s]v$ ) ! vegetables1 or ) ! gravy /ra9$ f !m1 & ?ick5$ l ! ,engli% /ew ( ! pres5t *apt]4 ,ox-tails1 #b2 wat] or bro? to cov] !m2 salt1 #a_/b teaspoonful1 or m2 little pepp] or cay5ne2 onion1 #a2 cloves1 #f2 c>rots1 #b or #c2 p>sley1 #b or #c bran*es3 #b-a_/b to #c h\rs4 ,,broil$ ,,ox-,,tail4 7,,entr,e47 7,v good47 ,:5 ! ox-tail is ready = ! /ewpan1 ?r[ x into pl5ty ( boil+ wat] slightly salt$1 & simm] x = fifte5 m9utes2 !n take x up & put x into fre% wat] to cool2 wipe x1 & lay x r\nd 9 a small /ewpan )\t divid+ x1 j cov] x ) good beef gravy1 & /ew x g5tly until v t5d]2 dra9 x a little1 spr9kle ov] x a small quantity ( salt & cay5ne1 dip x into cl>ifi$ butt] & !n into "s f9e bread-crumbs1 ) :i* x %\ld be ?ickly cov]$1 lay x on ! gridiron1 & :5 equally br[n$ all ov] s]ve x imm$iately4 ,if m conv5i5t ! ox-tail may be set into ! ov5 or be=e ! fire1 until prop]ly col\r$3 x may likewise be s5t to table )\t broil+1 di%$ ^u /ew$ cabbage or 9 its own gravy ?ick5$1 & ) tomata sauce1 9 a ture54 ,,to ,,salt ,,& ,,pickle ,,beef1 ,,9 ,,v>i\s ,,ways4 ,let ! meat hang a c\ple ( days 9 mild wea!r1 & f\r or five 9 w9t]1 be=e x is salt$ or pickl$4 ,dur+ ! heat ( summ] x is bett] to imm]se x entirely 9 br9e1 t x may be secur$ alike f ! flies1 & f ! dang] ( becom+ putrid4 ,trim x1 & take out ! k]nels f ! fat2 !n rub a little f9e dry salt ov] x1 & leave x until ! foll[+ day2 dra9 x well f ! blood1 :i* w be f\nd to h fl[$ f x1 & x w be ready = any ( ! foll[+ modes ( cur+1 :i* are all excell5t ( _! k9d1 & h be5 well prov$4 ,9 v cold wea!r1 ! salt may be appli$ q w>m to ! meat3 x %\ld always be p]fectly dry1 & r$uc$ to p[d]4 ,saltpetre h>d5s & r5d]s ! meat indige/ible2 sug>1 on ! contr>y1 mell[s & improves x mu*2 & x is m t5d] :5 cur$ ) bay salt ?an :5 common salt is us$ = x4 ,,to ,,salt ,,& ,,boil ,a ,,r\nd ,,( ,,beef4 ,mix an ounce ( saltpetre1 f9ely p[d]$1 ) half a p\nd ( v co>se sug>1 & rub ! beef ?or\ghly ) !m2 9 two days add ?ree qu>t]s ( a p\nd ( common salt1 well dri$ & beat52 turn & rub ! meat well 9 e "p ) ! pickle = ?ree weeks1 :5 x w be fit to dress4 ,j wa% (f ! salt1 & skew] ! beef z r\nd & z ev5 z possible2 b9d x tightly ) broad tape1 cov] x ) cold wat]1 place x ov] a r brisk fire1 & aft] x boils draw x to ! side ( ! /ove & let x simm] g5tly = at lea/ five h\rs4 ,c>rots1 ma%$ turnips1 or cabbages1 are usually s]v$ ) boil$ beef2 & hors]adi% /ew$ = t5 m9utes 9 equal p>ts ( v9eg> & wat]1 !n press$ well f !m1 & mix$ ) "s ri* melt$ butt]1 is a good sauce = x4 ,beef1 #bj lbs42 co>se sug>1 #a_/b lb42 saltpetre1 #a oz43 #b days4 ,salt1 #c_/d lb43 #ba days4 ,boil #e h\rs1 or m4 ,obs4--,beef cur$ by ?is receipt if prop]ly boil$1 is t5d]1 ( good col\r & flav\r1 & n ov] salt4 ,! rump1 edgebone1 & brisket may be salt$1 or pickl$ 9 ! same way z ! r\nd4 ,,hamburgh ,,pickle ,,= ,,beef1 ,,hams1 ,,& ,,tongue4 ,boil toge!r1 = tw5ty m9utes1 two gallons ( wat]1 ?ree p\nds ( bay salt1 two p\nds ( co>se sug>1 two ounces ( saltpetre1 & two ( black pepp]1 bruis$1 & ti$ 9 a fold ( musl92 cle> (f ! scum ?or\ghly1 z x rises1 p\r ! pickle into a deep e>!n pan1 & :5 x is q cold lay 9 ! meat1 ( :i* e "p mu/ be p]fectly cov]$ ) x4 ,a mod]ate-siz$ r\nd ( beef w be ready = table 9 a =tnight2 x %\ld be turn$ occasionally 9 ! br9e4 ,five p\nds ( common salt may be sub/itut$ = ! quantity ( bay salt giv5 above2 b ! meat w n be s f9ely flav\r$4 ,wat]1 #b gallons2 bay-salt1 #c lbs42 saltpetre1 #b oz42 black pepp]1 #b oz42 sug>1 #b lbs43 #bj m9utes4 ,,ano!r ,,pickle ,,= ,,tongues1 ,,beef1 ,,& ,,hams4 ,to ?ree gallons ( spr+ wat] add six p\nds ( common salt1 two p\nds ( bay-salt1 two p\nds ( common loaf sug>1 & two ounces ( saltpetre4 ,boil ^! ov] a g5tle fire1 & be c>eful to take (f all ! scum z x rises3 :5 q cold x w be fit = use4 ,rub ! meat to be cur$1 ) f9e salt1 & let x dra9 = a day 9 ord] to free x f ! blood2 !n imm]se x 9 ! br9e1 tak+ c>e t e "p ( x %all be cov]$4 ,"y pork %\ld n rema9 m ?an f ?ree to five days 9 ! pickle2 b hams = dry+ may be left 9 x = a =tnight at lea/2 tongues w be ready 9 r less "t4 ,beef may rema9 f "o week to two1 accord+ to its size1 & ! degree ( saltness desir$ = x4 ,a little exp]i5ce w soon tea* ! exact "t requir$ = ! diff]5t k9ds ( meat4 ,:5 ! pickle has be5 9 use = ab\t ?ree mon?s1 boil x up aga9 g5tly1 & take ! scum c>efully (f4 ,add to x ?ree p\nds ( common salt1 f\r ounces ( sug>1 & "o ( saltpetre3 x w rema9 good = _m mon?s4 ,wat]1 #c gallons2 common salt1 #f lbs42 bay salt1 #b lbs42 loaf sug>1 #b lbs42 saltpetre1 #b oz43 boil #bj to #cj m9utes4 ,,dut*1 ,,or ,,hung ,,beef4 ,= f\rte5 p\nds weight ( ! r\nd1 ! rump1 or ! ?ick flank ( beef1 mix two ounces ( saltpetre ) ! same quantity ( co>se sug>2 rub ! meat ) !m 9 e "p1 & let x rema9 = two days1 !n add "o p\nd ( bay salt1 f\r ounces ( common salt1 & "o ounce ( gr\nd black pepp]4 ,rub ^! +r$i5ts ?or\ghly into ! beef1 & 9 f\r days p\r ov] x a p\nd ( treacle2 rub & turn x daily = a =tnight2 dra91 & s5d x to be smok$4 ,:5 want$ = table1 put x into pl5ty ( boil+ wat]1 boil x sl[ly1 & press x "u a heavy weight :ile hot4 ,a slice ( ?is beef1 f :i* ! edges h be5 c>efully trimm$1 w s]ve to flav\r s\ps or gravies z well z ham4 ,beef1 #ad lbs42 saltpetre & co>se sug>1 ea* #b oz43 #b days4 ,bay salt1 #a lb42 common salt1 #d oz43 pepp]1 #a oz43 #d days4 ,treacle1 #a lb43 #ad days4 ,obs4--,?ree qu>t]s ( a p\nd ( co>se sug> may be rubb$ into ! meat at fir/1 & ! treacle may be altoge!r omitt$2 cloves & mace1 too1 may be add$ 9 ! same proportion z = spic$ beef4 ,,coll>$ ,,beef4 ,only ! ?9ne/ "p ( ! flank1 or ! ribs1 :i* are n s g5]ally us$ = x1 w s]ve conv5i5tly = coll>+4 ,! fir/ ( ^! %\ld be hung 9 a damp place = a day or two1 to s(t5 ! out] sk92 !n rubb$ ) co>se sug>1 & left = a c\ple ( days2 :51 = eight p\nds ( ! meat1 "o ounce ( saltpetre & half a p\nd ( salt %\ld be add$4 ,9 t5 days x w be fit to dress4 ,! bones & t\gh inn] sk9 mu/ be remov$1 & ! beef spr9kl$ ?ickly on ! "u side ) p>sley & o!r sav\ry h]bs %r$ small1 be=e x is roll$1 :i* %\ld be done v tightly3 x mu/ !n be secur$ ) a clo?1 & b\nd z closely z possible ) broad tape4 ,x w require ne>ly or q five h\rs ( g5tle boil+1 & %\ld be plac$ :ile hot "u a weight1 or 9 a press1 )\t hav+ ! tape & clo? remov$4 ,beef1 #h lbs42 sug>1 #c oz42 salt1 #h oz43 #aj days4 ,boil #e h\rs4 ,,coll>$ ,,beef4 7,ano!r way47 ,mix half an ounce ( saltpetre ) ! same quantity ( pepp]1 f\r ounces ( bay salt1 & f\r ( common salt2 ) ^! rub well f six to sev5 p\nds ( ! ?9 flank1 & 9 f\r days add sev5 ounces ( treacle2 turn ! beef daily 9 ! pickle = a week or m2 dip x into wat]1 bone x & sk9 ! inside1 roll & b9d x up v tightly1 lay x into cold wat]1 & boil x = ?ree h\rs & a half4 ,we h f\nd beef dress$ by ?is receipt extremely good3 h]bs c1 ( c\rse1 be add$ to x z usual4 ,spices & junip] b]ries w\ld to _m ta/es improve x1 b we give ! receipt simply z we h be5 accu/om$ to h x us$4 ,?9 flank1 #f to #g lbs42 bay salt1 & common salt1 ea* #d oz42 saltpetre1 #a_/b oz42 pepp]1 #a_/b oz43 #d days4 ,treacle1 #g oz43 #h to #aj days4 ,boil$ #c-a_/b h\rs4 ,a ,,common ,,receipt ,,= ,,salt+ ,,beef4 ,"o ounce ( saltpetre1 & a p\nd ( common salt1 w be suffici5t = sixte5 p\nds ( beef4 ,bo? %\ld be well dri$1 & f9ely p[d]$2 ! saltpetre rubb$ fir/ equally ov] ! meat1 & ! salt next appli$ 9 e "p4 ,x %\ld be rubb$ ?or\ghly ) ! pickle & turn$ daily1 f a week to t5 days4 ,an ounce or two ( sug> mix$ ) ! saltpetre w r5d] ! beef m t5d] & palatable4 ,beef1 #af lbs42 saltpetre1 #a oz42 salt1 #a lb43 #g to #aj days4 ,,spic$ ,,r\nd ,,( ,,beef4 7,v highly flav\r$47 ,rub ! beef well 9 e "p ) half a p\nd ( co>se br[n sug>1 & let x rema9 two days2 !n r$uce to p[d]1 & mix ?or\ghly be=e !y are appli$ to ! meat1 two ounces ( saltpetre1 ?ree qu>t]s ( a p\nd ( common salt1 a qu>t] ( a p\nd ( black pepp]1 ?ree ounces ( allspice1 & f\r ( bruis$ junip]-b]ries4 ,rub ^! +r$i5ts /rongly & equally ov] ! jo9t1 & d s daily = ?ree weeks1 turn+ x at ! same "t4 ,j wa% (f ! spice1 & put ! beef into a t91 or cov]$ e>!n pan z ne>ly ( its size z possible1 ) a cup ( wat] or gravy2 cov] ! top ?ickly ) *opp$ beef-suet1 & lay a co>se ?ick cru/ ov] ! pan2 place ! cov] on x1 & bake ! meat f five to six h\rs 9 a mod]ate ov51 :i* %\ld n1 h[ev]1 be suffici5tly fi]ce to h>d5 ! outside ( ! jo9t1 :i*1 if prop]ly manag$ w be exce$+ly t5d]4 ,let x cool 9 ! pan2 & cle> (f ! suet be=e x is di%$4 ,x is to be s]v$ cold1 & w rema9 good = a =tnight4 ,beef1 #bj to #be lbs4 weight2 sug>1 #c oz43 #b days4 ,saltpetre1 #b oz42 common salt1 #c_/d lb42 black pepp]1 #d oz42 allspice1 #c oz42 junip]-b]ries1 #d oz43 #ba days4 ,bak$ #e to #f h\rs4 ,obs4--,we h n ourselves te/$ ?is receipt1 b ! meat cur$ by x has receiv$ su* high comm5dation f sev]al ( our fri5ds :o h p>tak5 ( x frequ5tly1 t we ?9k we may safely ins]t x )\t4 ,! proportion ( allspice appe>s to u m ?an w\ld be agreeable to _m ta/es1 & we w\ld r recomm5d t "p ( x %\ld be omitt$1 & t a portion ( nutmeg1 mace1 & cloves1 %\ld be sub/itut$ = x2 z we h f\nd ^! spices to answ] well 9 ! foll[+ receipt4 ,,spic$ ,,beef4 7,good & :olesome47 ,= twelve p\nds ( ! r\nd1 rump1 or ?ick flank ( beef1 take a l>ge teaspoonful ( fre%ly-p\nd$ mace1 & ( gr\nd black pepp]1 twice z mu* ( cloves1 "o small nutmeg1 & a qu>t] ( a teaspoonful ( cay5ne1 all 9 ! f9e/ p[d]4 ,mix !m well ) sev5 ounces ( br[n sug>1 rub ! beef ) !m & let x lie ?ree days2 add to x !n half a p\nd ( f9e salt1 & rub & turn x once 9 tw5ty-f\r h\rs = twelve days4 ,j wa%1 b d n soak x2 skew]1 or b9d x into good =m1 put x into a /ewpan or saucepan ne>ly ( its size1 p\r to x a p9t & a half ( good beef bro?1 & :5 x beg9s to boil1 take (f ! scum1 & ?r[ 9 "o small onion1 a mod]ate-siz$ faggot ( ?yme & p>sley1 & two l>ge1 or f\r small c>rots4 ,let x simm] q s(tly = f\r h\rs & a half1 & if n want$ to s]ve hot1 leave x 9 its own liquor until x is ne>ly cold4 ,?is is an excell5t & f> m :olesome di% ?an ! h>d1 bright-col\r$ beef :i* is cur$ ) l>ge quantities ( salt & saltpetre3 two or ?ree ounces ( junip]-b]ries may be add$ to x ) ! spice1 to height5 its flav\r4 ,beef1 #ab lbs42 sug>1 #g oz42 mace & black pepp]1 ea*1 #a l>ge teaspoonful2 cloves1 9 p[d]1 #a l>ge dess]tspoonful2 nutmeg1 #a2 cay5ne1 #a_/d teaspoonful3 #c days4 ,f9e salt1 #a_/b lb43 #ab days4 ,beef bro? 7or b\illon71 #a-a_/b p9t2 onion1 #a small2 bun* ( h]bs2 c>rots1 #b l>ge1 or #d small3 /ew$ #d-a_/b h\rs4 ,obs4--,we give ?is receipt exactly z we h (t5 _h x us$1 b cel]y & turnips might be add$ to ! gravy2 & :5 ! appe>ance ( ! meat is mu* consid]$1 ?ree-qu>t]s ( an ounce ( saltpetre may be mix$ ) ! spices2 ! beef may also be pla9ly boil$ 9 wat] only1 ) a few vegetables1 or bak$ 9 a deep pan ) a little gravy4 ,no meat mu/ ev] be left to cool 9 ! /ewpan or saucepan 9 :i* x is cook$2 x mu/ be lift$ into a pan ( its own dep?1 & ! liquor p\r$ ^u x4 ,a ,,m9iature ,,r\nd ,,( ,,beef4 8,select a f9e rib ( beef1 & h x cut small or l>ge 9 wid? accord+ to y\r ta/e2 x may ?us be made to weigh f five to twelve p\nds1 or m4 ,take out ! bone1 & wrap ! meat r\nd l a fillet ( veal1 secur+ x ) two or ?ree wood5 skew]s2 place x 9 a /rong pickle = f\r or five days1 & !n cook x1 tak+ c>e t x does n boil1 b only simm]s1 f =ty m9utes1 or m1 accord+ to its size4 ,x is be/ to put x on 9 hot wat]1 z x w n draw ! gravy s mu* z cold4 ,_m p]sons adju/ a rib ( beef 9 ?is way = roa/+3 let !m try x salt$1 & !y ne$ n envy ! possessor ( ! f9e/ r\nd ( beef40 ,we give ! receipt to our read]s 9 its orig9al =m1 & we c assure !m1 f our own exp]i5ce1 t x is a good "o2 b we w\ld recomm5d t1 9 dress+ ! meat1 q ! usual "t = ea* p\nd ( x %\ld be all[$4 ,:5 bon$ & roll$ at ! but*]'s1 ! skew]s %\ld be remov$ :5 x is fir/ br\ght 92 x %\ld be well wip$ ) a dry clo?1 or wa%$ ) a little fre% br9e1 & a small quantity ( salt & saltpetre %\ld be rubb$ ov] ! inside1 x may !n be firmly b\nd ) tape1 & w be q ready to boil :5 tak5 f ! pickle4 ,! sirlo91 aft] ! inside fillet is remov$1 may be cur$ & dress$ 9 ! same way1 & w be f\nd sup]-excell5t if ! beef be well fatt$ & prop]ly kept4 ,! ,hamburgh pickle 7see page #aig7 is p]haps ! be/ = ^! jo9ts4 ,"p ( ! rump1 tak5 cle> ( bone1 answ]s admirably :5 prep>$ by ?is receipt4 ,,beef ,,roll1 ,,or ,,canellon ,,de ,b,,uf4 7,,entr,e47 ,*op & mix ?or\ghly two p\nds ( lean & v t5d] beef ) "o p\nd ( slightly /rip$ bacon2 season !m ) a l>ge teaspoonful ( pepp]1 a little salt1 a small nutmeg1 or two-?irds z mu* mace1 ! grat$ r9d ( a lemon1 or a teaspoonful ( ?yme & p>sley f9ely m9c$4 ,=m ! :ole into a ?ick r\leau1 wrap a butt]$ pap] r\nd x1 enclose x 9 a pa/e made ( fl\r & wat]1 & s5d x to a mod]ate ov5 = a c\ple ( h\rs4 ,remove ! pap] & ! cru/1 & s]ve ! meat ) a little br[n gravy4 ,lamb & veal are excell5t dress$ 9 ?is way1 p>ticul>ly :5 mix$ ) pl5ty ( mu%rooms4 ,br[n cucumb] sauce %\ld be s]v$ ) ! lamb2 & currie1 or oy/] sauce1 :5 !re are no mu%rooms1 ) ! veal4 ,a flav\r+ ( onion or ( es*alot1 :]e x is lik$1 c be add$ at pleasure to ! beef3 suet1 or ! fat ( ! meat1 may be sub/itut$ = ! bacon4 ,beef1 #b lbs42 bacon1 #a lb42 pepp]1 #a_/d oz42 little salt2 small nutmeg2 r9d ( #a lemon1 or sav\ry h]bs1 #a tablespoonful3 bak$ #b h\rs4 ,,m9c$ ,,collops ,,au ,,naturel4 ,m9ce f9ely a p\nd ( v t5d] rump /eak1 free f fat or sk92 season x ) a mod]ate quantity ( pepp] & salt1 set x ov] a g5tle fire1 & keep x /irr$ ) a =k until x is q hot t x may n ga!r into lumps4 ,simm] x v sl[ly 9 its own gravy f t5 to twelve m9utes1 & !n1 %\ld x be too dry1 add a little boil+ wat]1 bro?1 or gravy2 /ew x = two m9utes long]1 & s]ve x directly4 ,^! collops are p>ticul>ly suit$ to p]sons 9 delicate heal?1 or ( weak dige/ion2 & :5 an extra di% is requir$ at a %ort notice1 f ! exp$ition ) :i* !y may be dress$1 !y are a conv5i5t res\rce4 #aj to #ab m9utes4 ,,sav\ry ,,m9c$ ,,collops4 ,make a little ?ick5+ 7see ,br[n ,r\x1 ,*apt] ,v47 ) ab\t an ounce & a half ( butt]1 & a dess]tspoonful ( fl\r2 :5 x beg9s to be col\r$1 %ake lightly into x a l>ge teaspoonful ( f9ely-%r$ p>sley or mix$ sav\ry h]bs1 two-?irds z mu* ( salt1 & half ! quantity ( pepp]4 ,keep ^! /irr$ ov] a g5tle fire until ! ?ick5+ is ( a deep yell[ br[n2 !n add a p\nd ( rump-/eak1 f9ely m9c$1 & keep x well sep>at$ ) a =k until x is q hot2 next p\r to x gradually half a cupful ( boil+ wat]1 & /ew ! collops v g5tly = t5 m9utes4 ,be=e !y are s]v$1 /ir to !m a little catsup1 *ili v9eg> or lemon-juice3 a small quantity ( m9c$ onion1 es*alot1 or a p>ticle ( g>lic1 may be add$ at fir/ to ! ?ick5+ :5 ! flav\r is n object$ to4 ,a ,,ri*] ,,v>iety ,,( ,,m9c$ ,,collops4 ,omit ! m9c$ h]bs f ! ?ick5+1 & season x ) cay5ne & a small qu>t] ( a teaspoonful ( p\nd$ mace4 ,sub/itute beef gravy = ! boil+ wat]1 & :5 ! collops are ne>ly done1 fill a w9eglass ) "o f\r? ( mu%room catsup1 & ?ree ( port w9e1 & /ir ^! to ! meat4 ,s]ve ! collops v hot1 & g>ni% !m ) alt]nate =cemeat balls 7see ,no4 #a1 ,*apt] ,,viii47 & fri$ sippets4 ,if flav\r$ ) a little gravy made f ! bones ( a roa/ h>e1 & s]v$ ) currant jelly1 ^! collops w sc>cely be di/+ui%$ f game4 ,,scot* ,,m9c$ ,,collops4 8,*op ! beef small1 season x ) salt & pepp]1 put x1 9 its raw /ate1 into small j>s1 & p\r on ! top "s cl>ifi$ butt]4 ,:5 want$ = use put ! cl>ifi$ butt] into a fry+-pan1 & slice "s onions into ! pan & fry !m4 ,add a little wat] to !m1 & put 9 ! m9c$ meat4 ,/ew x well1 & 9 a few m9utes x w be fit to s]ve40 ,,beef ,,tongues4 ,^! may be cur$ by any ( ! receipts :i* we h already giv5 = pickl+ beef1 or = ^? :i* w be f\nd fur!r on = hams & bacon4 ,"s p]sons pref] !m cur$ ) salt & saltpetre only1 & dri$ naturally 9 a cool & airy room4 ,= su* ( our read]s z l !m highly & ri*ly flav\r$ we give our own me?od ( hav+ !m prep>$1 :i* is ?is3--8,rub ov] ! tongue a h&ful ( f9e salt1 & let x dra9 until ! foll[+ day2 !n1 %\ld x weigh f sev5 to eight p\nds1 mix ?or\ghly an ounce ( saltpetre1 two ounces ( ! co>se/ sug>1 & half an ounce ( black pepp]2 :5 ! tongue has be5 well rubb$ ) ^!1 add ?ree ounces ( bruis$ junip]-b]ries2 & :5 x has laid two days1 eight ounces ( bay salt1 dri$ & p\nd$2 at ! end ( ?ree days m1 p\r on x half a p\nd ( treacle1 & let x rema9 9 ! pickle a =tnight aft] ?is2 !n hang x to dra91 fold x 9 br[n pap]1 & s5d x to be smok$ ov] a wood fire = two or ?ree weeks4 ,%\ld ! peculi> flav\r ( ! junip]-b]ries prevail too mu*1 or be disapprov$1 !y may be 9 "p1 or altoge!r1 omitt$2 & six ounces ( sug> may be rubb$ into ! tongue 9 ! fir/ in/ance :5 x is lik$ bett] ?an treacle40 ,tongue1 #g to #h lbs42 saltpetre1 #a oz42 black pepp]1 #a_/b oz42 sug>1 #b oz42 junip]-b]ries1 #c oz43 #b days4 ,bay salt1 #h oz43 #c days4 ,treacle1 #a_/b lb43 #ad days4 ,obs4--,be=e ! tongue is salt$1 ! root end1 :i* has an unsightly appe>ance1 %\ld be trimm$ away3 x is inde$ usual to take x (f entirely1 b "s families pref] "p ( x left on = ! sake ( ! fat4 ,,beef ,,tongues4 7,a ,suffolk ,receipt47 ,= ea* v l>ge tongue1 mix ) half a p\nd ( salt two ounces ( saltpetre & ?ree qu>t]s ( a p\nd ( ! co>se/ sug>2 rub ! tongues daily1 & turn !m 9 ! pickle = five weeks1 :5 !y w be fit to be dress$1 or to be smok$4 #a l>ge tongue2 salt1 #a_/b lb42 sug>1 #c_/d lb42 saltpetre1 #b oz43 #e weeks4 ,,to ,,dress ,,beef ,,tongues4 ,:5 tak5 fre% f ! pickle !y require no soak+1 unless !y %\ld h rema9$ 9 x mu* beyond ! usual "t1 or h be5 cur$ ) a m ?an common proportion ( salt2 b :5 !y h be5 smok$ & highly dri$1 !y %\ld be laid = two or ?ree h\rs into cold1 & z mu* long] into tepid wat]1 be=e !y are dress$3 if extremely dry1 t5 or twelve h\rs mu/ be all[$ to s(t5 !m1 & !y %\ld always be br\ght v sl[ly to boil4 ,two or ?ree c>rots & a l>ge bun* ( sav\ry h]bs1 add$ aft] ! scum is cle>$ (f1 w improve !m4 ,!y %\ld be simm]$ until !y are extremely t5d]1 :5 ! sk9 w peel f !m easily4 ,a highly dri$ tongue ( mod]ate size w usually require f ?ree & a half to f\r h\rs' boil+2 an unsmok$ "o ab\t an h\r less2 & = "o :i* has n be5 salt$ at all a %ort] "t w suffice4 ,,bordyke ,,receipt ,,= ,,/ew+ ,a ,,tongue4 ,aft] ! tongue has be5 soak$1 trimm$1 & wa%$ ) extreme nicety1 lay x into a vessel ( fitt+ size1 & place r\nd x ?ree or f\r p\nds ( ! neck1 or ( any o!r lean cutt+s ( beef1 ) "s bones ( undress$ veal1 & p\r 9 suffici5t cold wat] to keep x cov]$ until x is done2 or1 in/ead ( ?is1 use /rong unseason$ beef bro? made ) ! %91 & any odd bits or bones ( veal :i* may be at h&4 ,let ! tongue be br\ght to boil v gradually1 t x may be plump & t5d]4 ,remove ! scum :5 x fir/ rises1 & :5 x is q cle>$ (f add a l>ge faggot ( p>sley1 ?yme1 & w9t] sav\ry1 ?ree c>rots1 a small onion1 & "o mild turnip4 ,aft] ?ree h\rs & a half ( g5tle simm]+1 probe ! tongue1 & if suffici5tly done peel (f ! sk9 & s]ve x quickly4 ,if n want$ hot = table1 lay x ^u a v clean bo>d or tr5*]1 & fa/5 x d[n to x by pass+ a c>v+ =k ?r\gh ! root1 & a small] "o ?r\gh ! tip1 draw+ ! tongue /raight ) ! latt] be=e x is fix$ 9 ! bo>d2 let x rema9 ?us until x is q cold4 ,x is mu* ! fa%ion at pres5t to glaze hams & tongues1 b ?is %\ld nev] be attempt$ by a cook n well acqua9t$ ) ! mann] ( do+ x1 & ! prop] flav\r & appe>ance ( ! glaze4 ,= directions to make x1 see page #ajd4 ,:]e exp5se is n reg>d$1 ?ree or f\r p\nds ( veal may be add$ to ! beef 9 ?is receipt1 or ! tongue may be /ew$ 9 a prep>$ gravy made ) equal p>ts ( beef & veal1 & vegetables z above1 b )\t salt3 ?is may aft]w>ds be conv]t$ into excell5t s\p4 ,a fre% or an unsmok$ tongue may be dress$ 9 ?is way1 b w require less "t3 = ! =m]1 salt mu/ be add$ to ! gravy4 ,,to ,,roa/ ,a ,,beef ,,he>t4 ,wa% & soak ! he>t v ?or\ghly1 cut away ! lobes1 fill ! cavities ) a veal =cemeat 7,no4 #a1 ,*apt] ,,viii471 secure x well ) a ne$le & tw9e1 or v co>se ?read1 & roa/ x at a good fire = an h\r & a half1 keep+ x ba/$ pl5tifully ) butt]4 ,p\r melt$ butt] ov] x1 aft] x is di%$1 & s5d x to table z hot z possible4 ,_m p]sons boil ! he>t = ?ree qu>t]s ( an h\r be=e x is put to ! fire1 & ?is is said to r5d] x m delicate eat+2 ! "t ( roa/+ mu/ ( c\rse be proportionately dim9i%$4 ,good br[n gravy may be sub/itut$ = ! melt$ butt]1 & currant jelly also may be s]v$ ) x4 #a-a_/b h\r1 or m4 ,,beef ,,kidney4 ,slice ! kidney r ?91 aft] hav+ /ripp$ (f ! sk9 & remov$ ! fat2 season x ) pepp]1 salt1 & grat$ nutmeg1 & spr9kle ov] x pl5ty ( m9c$ p>sley1 or equal p>ts ( p>sley & es*alots *opp$ v small4 ,fry ! slices ov] a brisk fire1 & :5 nicely br[n$ on bo? sides1 /ir among/ !m a teaspoonful ( fl\r1 & p\r 9 by degrees a cup ( gravy & a glass ( :ite w9e2 br+ ! sauce to ! po9t ( boil+1 add a morsel ( fre% butt] & a tablespoonful ( lemon-juice1 & p\r ! :ole into a hot di% g>ni%$ ) fri$ bread4 ,?is is a ,fr5* receipt1 & a v excell5t "o4 ,,beef ,,kidney4 7,a pla9] way47 ,trim1 & cut ! kidney into slices2 season !m ) salt & pepp]1 & dr$ge !m well ) fl\r2 fry !m on bo? sides1 & :5 !y are done ?r\gh lift !m out1 empty ! pan1 & make gravy = !m ) a small slice ( butt]1 a dess]tspoonful ( fl\r1 pepp] & salt1 & a cup ( boil+ wat]2 %ake ^! r\nd & give !m a m9ute's simm]+3 add a little mu%room catsup1 lemon juice1 es*alot v9eg>1 or any /ore sauce t w give a good flav\r4 ,m9c$ h]bs are to _m ta/es an improvem5t to ?is di%1 to :i* a small quantity ( onion %r$ f9e c be add$ :5 x is lik$4 #f to #i m9utes4 ,,an ,,excell5t ,,ha% ,,( ,,cold ,,beef4 ,put a slice ( butt] into a ?ick saucepan1 & :5 x boils ?r[ 9 a dess]tspoonful ( m9c$ h]bs1 & an onion 7or two or ?ree es*alots7 %r$ small3 %ake !m ov] ! fire until !y are lightly br[n$1 !n /ir 9 a tablespoonful ( fl\r1 a little cay5ne1 "s mace or nutmeg1 & half a teaspoonful ( salt4 ,:5 ! :ole is well col\r$1 p\r to x ?ree-qu>t]s ( a p9t or m ( bro? or gravy1 accord+ to ! quantity ( meat to be s]v$ 9 x4 ,let ?is boil g5tly = fifte5 m9utes2 !n /ra9 x1 add half a w9eglassful ( mu%room or ( comp\nd catsup1 lay 9 ! meat1 & keep x by ! side ( ! fire until x is heat$ ?r\gh & is on ! po9t ( simm]+1 b be sure n to let x boil4 ,s]ve x up 9 a v hot di%1 & g>ni% x ) fri$ or toa/$ sippets ( bread4 ,a ,,common ,,ha% ,,( ,,cold ,,beef ,,or ,,mutton4 ,take ! meat f ! bones1 slice x small1 trim (f ! br[n edges1 & /ew d[n ! trimm+s ) ! bones well brok51 an onion1 a bun* ( ?yme & p>sley1 a c>rot cut into ?ick slices1 a few pepp]corns1 f\r cloves1 "s salt1 & a p9t & a half ( wat]4 ,:5 ?is is r$uc$ to little m ?an ?ree qu>t]s ( a p9t1 /ra9 x1 cle> x f ! fat1 ?ick5 x ) a l>ge dess]tspoonful ( rice fl\r1 or r less ( arr[-root1 add salt & pepp] if ne$$1 boil ! :ole = a few m9utes1 !n lay 9 ! meat & heat x well4 ,boil$ potatoes are sometimes slic$ hot into a v common ha%4 ,obs4--,! cook %\ld be rem9d$ t if ! meat 9 a ha% or m9ce be all[$ to boil1 x w imm$iately become h>d1 & c !n only be r5d]$ eatable by v long /ew+1 :i* is by no means desirable = meat :i* is already suffici5tly cook$4 ,,breslaw ,,( ,,beef4 7,good47 ,trim ! br[n edges f half a p\nd ( undress$ roa/ beef1 %r$ x small1 & mix x ) f\r ounces ( f9e bread-crumbs1 a teaspoonful ( m9c$ p>ley1 & two-?irds z mu* ( ?yme1 two ounces ( butt] brok5 small1 half a cupful ( gravy or cream1 a high season+ ( pepp] & cay5ne & mace or nutmeg1 a small teaspoonful ( salt1 & ?ree l>ge eggs well :isk$4 ,melt a little butt] 9 a deep di%1 p\r 9 ! beef1 & bake x half an h\r2 turn x out1 & s5d x to table ) br[n gravy 9 a ture54 ,:5 cream or gravy is n at h&1 an additional egg or two & r m butt] mu/ be us$4 ,we ?9k t grat$ lemon-r9d improves ! breslaw4 ,a portion ( fat f ! jo9t c be add$ :]e x is lik$4 ,! mixture is sometimes bak$ 9 butt]$ cups4 ,beef1 #a_/b lb42 bread-crumbs1 #d oz42 butt]1 #b oz42 gravy or cream1 #a_/b cupful2 p>sley1 #a teaspoonful2 ?yme1 two-?irds ( teaspoonful2 eggs1 #c or #d1 if small2 salt1 #a teaspoonful2 pepp] & nutmeg1 #a_/b teaspoonful ea*3 bake #a_/b h\r4 ,,norman ,,ha%4 ,peel & fry two doz5s ( button onions 9 butt] until !y are lightly br[n$1 !n /ir to !m a tablespoonful ( fl\r1 & :5 ! :ole is ( a deep amb] %ade1 p\r 9 a w9eglassful & a half ( r$ w9e1 & a l>ge cup ( boil+ bro? or wat]2 add a season+ ( salt & common pepp] or cay5ne1 & a little lemon-pickle catsup or lemon-juice1 & boil ! :ole until ! onions are q t5d]2 cut & trim into small h&some slices ! rema9s ( ei!r a roa/ or boil$ jo9t ( beef1 & arrange !m 9 a clean saucepan2 p\r ! gravy & onions on !m1 & let !m /& = a:ile to imbibe ! flav\r ( ! sauce2 !n place ! ha% ne> ! fire1 & :5 x is ?or\ghly hot s]ve x imm$iately1 )\t all[+ x to boil4 ,,fr5* ,,receipt ,,= ,,ha%$ ,,b\illi4 ,%ake ov] a sl[ fire a bit ( butt] ! size ( an egg1 & a tablespoonful ( fl\r2 :5 !y h simm]$ = a m9ute1 /ir to !m a little f9ely-*opp$ onion1 & a dess]tspoonful ( m9c$ p>sley2 s soon z ! :ole is equally br[n$1 add suffici5t pepp]1 salt1 & nutmeg to season ! ha% prop]ly1 & f half to ?ree qu>t]s ( a p9t ( boil+ wat] or ( b\illon4 ,put 9 ! beef cut into small b ?ick slices2 let x /& by ! fire & heat gradually2 & :5 ne> ! po9t ( boil+ ?ick5 ! sauce ) ! yolks ( ?ree eggs1 mix$ ) a tablespoonful ( lemon-juice4 ,= *ange1 omit ! eggs1 & sub/itute a tablespoonful ( catsup1 & ano!r ( pickl$ gh]k9s m9c$ or slic$4 ,,bak$ ,,m9c$ ,,beef4 ,m9ce tol]ably f9e1 ) a mod]ate proportion ( its own fat1 z mu* ( ! inside ( a cold roa/ jo9t z w suffice = a di%3 t :i* is lea/ done is be/ = ! purpose4 ,season x r highly ) cay5ne & mace or nutmeg1 & mod]ately ) salt2 add1 :5 !y are lik$1 "o or two es*alots m9c$ small1 ) a few *opp$ mu%rooms ei!r fre% or pickl$1 or two tablespoonsful ( mu%room catsup4 ,mix ! :ole well ) a cupful ( good gravy1 & put x into a deep di%4 ,place on ! top an in*-?ick lay] ( bread-crumbs1 moi/5 ^! pl5tifully ) cl>ifi$ butt] pass$ ?r\gh a small /ra9] ov] !m1 & s5d ! m9ce to a sl[ ov5 = tw5ty m9utes1 or br[n x 9 a ,dut* ov54 ,,saund]s4 ,spread on ! di% 9 :i* ! saund]s are to be s]v$1 a lay] ( smoo?ly ma%$ potatoes1 :i* h be5 season$ ) salt & mix$ ) ab\t an ounce ( butt] to ! p\nd4 ,on ^! spread equally & ?ickly "s und]dress$ beef or mutton m9c$ & mix$ ) a little ( ! gravy t has run f ! jo9t1 or ) a few spoonsful ( any o!r2 & season x ) salt1 pepp]1 & a small quantity ( nutmeg4 ,place ev5ly ov] ?is ano!r lay] ( potatoes1 & s5d ! di% to a mod]ate ov5 = half an h\r4 ,a v sup]ior k9d ( saund]s is made by sub/itut+ fre% meat = roa/$2 b ?is requires to be bak$ an h\r or some?+ m4 ,sausage-meat highly season$ may be s]v$ 9 ?is way1 in/ead ( beef or mutton4 ,,to ,,boil ,,m>r[ ,,bones4 ,let ! l>ge ends ( ! bones be saw$ by ! but*]1 s t :5 !y are di%$ !y may /& upright2 & if x c be done conv5i5tly1 let !m be plac$ 9 ! same mann] 9 ! vessel 9 :i* !y are boil$4 ,put a bit ( pa/e1 made ) fl\r & wat]1 ov] ! ends :]e ! m>r[ is visible1 & tie a clo? tightly ov] !m2 take ! pa/e (f be=e ! bones are s5t to table1 & s]ve !m1 plac$ upright 9 a napk91 ) slices ( dry toa/$ bread ap>t4 ,:5 n want$ = imm$iate use1 !y may be p>tially boil$1 & set into a cool place1 :]e !y w rema9 good = _m days4 ,l>ge m>r[ bones1 #b h\rs2 mod]ate siz$1 #a-a_/b h\r4 ,to keep2 boil !m #a-a_/b h\r1 & f #a_/b to #c_/d h\r m :5 want$ = table4 ,,bak$ ,,m>r[ ,,bones4 ,:5 ! bones h be5 saw$ to ! l5g? ( a deep pie-di%1 wa% & wipe !m dry1 lay !m into x1 & cov] !m entirely ) a good batt]4 ,s5d !m to a mod]ate ov5 = an h\r or m1 & s]ve !m 9 ! batt]4 ,,cl>ifi$ ,,m>r[ ,,= ,,keep+4 ,take ! m>r[ f ! bones :ile x is z fre% z possible2 cut x small1 put x into a v clean j>1 & melt x ) a g5tle heat1 ei!r 9 a pan ( wat] plac$ ov] ! fire1 or at ! m\? ( a cool ov52 /ra9 x ?r\gh a musl91 let x settle = a m9ute or two1 & p\r x1 cle> ( s$im5t1 into small j>s4 ,tie sk9s1 or d\ble folds ( ?ick pap]1 ov] !m z soon z ! m>r[ is cold1 & /ore x 9 a cool place4 ,x w rema9 good = mon?s4 ,,ox-,,*eek ,,/uff$ ,,& ,,bak$4 7,good1 & n exp5sive47 ,cleanse1 ) ! greate/ nicety1 a fre% ox-*eek by wa%+1 scrap+ x lightly ) a knife1 & soak+ out ! blood2 !n put x into pl5ty ( w>m wat]1 & boil x g5tly = ab\t an h\r4 ,?r[ 9 a l>ge teaspoonful ( salt1 & c>efully remove all ! scum z x rises to ! surface4 ,let x cool aft] x is lift$ out1 & !n take away ! bones1 rememb]+ always to "w ! knife close to !m1 & to avoid pi]c+ ! sk94 ,:5 ! *eek has become cold1 put into x a good roll ( =cemeat1 made by ! receipt ,nos4 #a1 #b1 or #c1 ( ,*apt] ,,ix41 or sub/itute ! oy/] or mu%room =cemeat :i* foll[s2 b 9 any case increase ! quantity "o-half at lea/3 !n skew] or b9d up ! *eek securely1 & s5d x to a mod]ate ov5 = an h\r or an h\r & a half4 ,x %\ld be bak$ until x is exce$+ly t5d] q ?r\gh4 ,dra9 x well f fat1 di% x1 )draw ! skew]s1 or unb9d x g5tly1 & ei!r sauce x ) a little good br[n gravy1 or s5d x to table ) melt$ butt] 9 a ture51 a cut lemon1 & cay5ne1 or ) any sauce ( ,*apt] ,v41 :i* may be consid]$ m appropriate4 ---------------------------------------- -------------------------------- ,,*apt] ,,xi4 ,veal4 ,illu/ration ,no4 #a4 ,lo91 ,be/ ,end4 #b4 ,lo91 ,*ump ,end4 #c4 ,fillet4 #d4 ,h9d ,knuckle4 #e4 ,=e ,knuckle4 #f4 ,neck1 ,be/ ,end4 #g4 ,neck1 ,scrag ,end4 #h4 ,blade ,bone4 #i4 ,brea/1 ,be/ ,end4 #aj4 ,brea/1 ,brisket ,end4 ,9 season all ! ye>1 b sc>ce & exp5sive 9 mid-w9t]1 & v e>ly spr+4 ,,to ,,*oose ,,veal4 ,,veal %\ld be fat1 f9ely gra9$1 :ite1 firm1 & n ov]gr[n3 = :5 v l>ge x is apt to be co>se & t\gh4 ,x is m difficult to keep ?an any o!r meat except pork1 & %\ld nev] be all[$ to acquire ! slighte/ ta9t be=e x is dress$1 z any approa* to putridity r5d]s x equally un:olesome & (f5sive to ! ta/e4 ,! fillet1 ! lo91 ! %\ld]1 & ! be/ end ( ! neck1 are ! p>ts g5]ally select$ = roa/+2 ! brea/ & knuckle are m usually /ew$ or boil$1 al?\gh ! =m] is excell5t roa/$4 ,! udd] or firm :ite fat ( ! fillet1 is mu* us$ by ,fr5* cooks in/ead ( butt]1 9 ! composition ( _! =cemeats3 = ^!1 x is fir/ well boil$1 !n left until q cold1 & aft]w>ds ?or\ghly p\nd$ be=e x is mix$ ) ! o!r +r$i5ts4 ,! head & feet ( ! calf are valuable articles ( food1 bo? = ! nutrim5t :i* ! gelat9\s p>ts ( !m af=d1 & = ! great v>iety ( modes 9 :i* !y may be dress$4 ,! kidneys1 ) ! ri* fat t surr\nds !m1 & ! sweetbreads1 are well kn[n delicacies2 ! liv] & ! he>t also are v good eat+2 & no meat is s g5]ally useful = ri* s\ps & gravies z veal4 ,,to ,,take ,,! ,,hair ,,f ,a ,,calf',s ,,head ,,) ,,! ,,sk9 ,,on4 ,x is bett] to d ?is be=e ! head is divid$2 b if only ! half ( "o ) ! sk9 on c be procur$1 x mu/ be manag$ 9 ! same way4 ,put x into pl5ty ( wat] :i* is on ! po9t ( simm]+ b :i* does n positively boil1 & let x rema9 9 until x does s1 & = five or six m9utes aft]w>ds1 b at ! fir/ full bubble draw x f ! fire & let x m]ely scald2 !n lift x out1 & ) a knife t is n %>p scrape (f ! hair z closely z possible4 ,! but*]s h an in/rum5t on purpose = ! op]ation2 b we h _h ! head look q z well :5 done 9 ! mann] we h j describ$1 z :5 x has be5 s5t 9 ready prep>$ by !m4 ,aft] ! hair is (f1 ! head %\ld be well wa%$1 & if x _c be cook$ ! same day1 x mu/ be wip$ extremely dry be=e x is hung up2 & :5 x has n be5 divid$1 x %\ld be left :ole until ! "t approa*es = dress+ x4 ,! bra9 mu/ !n be tak5 out1 & bo? t & ! head well soak$ & wa%$ ) ! greate/ nicety4 ,:5 ! half head only is scald$1 ! bra9 %\ld fir/ be remov$4 ,calves' feet are fre$ f ! hair easily 9 ! same mann]2 inde$1 we f9d x a bett] mode ( hav+ x cle>$ f !m ?an ! "o we h giv5 9 ,*apt] ,,xxii41 ?\gh t is practis$ by _m good but*]s4 ,,boil$ ,,calf',s ,,head4 ,:5 ! head is dress$ ) ! sk9 on1 :i* _m p]sons pref]1 ! e> mu/ be cut (f q close to x2 x w require ?ree qu>t]s ( an h\r or upw>ds ( additional boil+1 & %\ld be s]v$ cov]$ ) fri$ crumbs3 ! m usual mode1 h[ev]1 is to boil x )\t ! sk94 ,9 ei!r case fir/ remove ! bra91 wa% ! head delicately clean1 & soak x = a qu>t] ( an h\r2 cov] x pl5tifully ) cold wat]1 remove ! scum z x rises ) great c>e1 ?r[ 9 a little salt1 & boil ! head g5tly until x is p]fectly t5d]4 ,9 ! mean "t1 wa% & soak ! bra9s fir/ 9 cold & !n 9 w>m wat]1 remove ! sk9 or film1 boil !m 9 a small saucepan f f\rte5 to sixte5 m9utes1 accord+ to _! sage1 & :5 !y are done1 *op & mix !m ) eight or t5 size leaves boil$ t5d] & f9ely m9c$2 or1 if pref]r$1 ) boil$ p>sley in/ead2 w>m !m 9 a spoonful or two ( melt$ butt]1 or :ite sauce2 sk9 ! tongue1 trim (f ! root1 & s]ve x 9 a small di% ) ! bra9s r\nd x4 ,s5d ! head to table v hot ) p>sley & butt] p\r$ ov] x1 & "s m 9 a ture54 ,a *eek ( bacon1 or v delicate pickl$ pork1 is ! usual accompanim5t to boil$ calf's head4 ,we h giv5 "h ! common ,engli% mode ( s]v+ ?is di%1 by "s p]sons consid]$ ! be/1 & by o!rs1 z exce$+ly insipid4 ,on ! cont95t1 tomata sauce takes place ( ! p>sley & butt]2 & ri* oy/] or ,dut* sauce1 are v>ieties (t5 sub/itut$ = x 9 ?is c\ntry4 ,) ! sk9 on1 f #b-a_/d to #b-c_/d h\rs2 )\t ! sk91 f #a-a_/d to #a-c_/d h\r4 ,,calf',s ,,head1 ,,! ,,w>d]',s ,,way4 7,an excell5t ,receipt47 ,boil ! half-head until tol]ably t5d]2 let x cool1 & bone x entirely2 replace ! bra91 lay ! head into a /ewpan1 & simm] x g5tly = an h\r 9 ri* gravy4 ,f five-&-tw5ty to ?irty m9utes be=e x is di%$1 add half a p9t ( mu%room-buttons4 ,?ick5 ! gravy1 if ne$ful1 ) rice fl\r or ) fl\r & butt]1 & s]ve pl5ty ( =cemeat-balls r\nd ! head4 ,= di%es ( ?is k9d1 a little sweet-basil w9e1 or a few sprigs ( ! h]b itself1 imp>t a v agreeable flav\r4 ,:5 nei!r ^! nor mu%rooms are )9 rea*1 ! v ?9 r9d ( a small b fre% lemon may be boil$ 9 ! gravy1 & ! /ra9$ juice add$ at ! in/ant ( s]v+4 ,boil$ f #a to #b h\rs2 /ew$ #a h\r4 ,obs4--,! sk91 ) ! e>1 may be left on ! head = ?is receipt1 & ! latt] slit into n>r[ /rips f ! tip to )9 an in* & a half ( ! base2 :i* w give x a fea!ry & ornam5tal appe>ance1 ! head may !n be glaz$ or n at pleasure4 ,,prep>$ ,,calf',s ,,head4 7,! ,cook's ,receipt47 ,take away ! bra9s & tongue f ! half ( a calf's head1 & !n remove ! bones1 be+ c>eful 9 do+ s to keep ! knife z close to !m z possible1 & to avoid pi]c+ ! out] sk93 9 ?is consi/s ! :ole art ( bon+1 9 :i* an att5tive cook may easily r5d] h]self exp]t4 ,next wa% ! head & dry x 9 a clean clo?2 spr9kle ov] ! inside a little p\nd$ mace1 & cay5ne or :ite pepp]2 roll x up tightly1 & b9d x r\nd ) tape or tw9e4 ,lay into a small /ewpot ?ree or f\r p\nds ( neck ( veal or ( beef1 twice or ?rice divid$1 & place ! head ^u x ) ! bones well brok52 p\r 9 half a gallon ( cold wat]1 or z mu* z w suffice to keep ! head cov]$ until x is done1 & simm] x v g5tly f an h\r & a qu>t] to an h\r & ?ree qu>t]s4 ,:5 x is extremely t5d]1 lift x out1 & if want$ = table1 remove ! b9d+1 & s]ve x v hot1 ) currie sauce1 ri* oy/] sauce1 or egg sauce & br[n gravy2 b %\ld ! rema9s1 or ! :ole ( x be requir$ = ! foll[+ receipts1 p\r no gravy ov] x3 9 ! latt] case d n take (f ! tape = sev]al h\rs4 ,! tongue may be /ew$ ) ! head1 b w require r less "t4 ,we d n ?9k x ne$ful to repeat 9 e receipt our directions = add+ salt to1 & remov+ c>efully ! scum f1 meat t is /ew$ or boil$1 b ! cook mu/ n neglect ei!r4 ,:5 ! tr\ble ( bon+ is object$ to1 x c be disp5s$ ) = "s ( ! di%es :i* foll[1 b n = all4 ,aft] ! head is tak5 out1 boil ! gravy until x is well r$uc$1 & ri*3 x %\ld be /rongly jelli$ :5 cold4 ,a bone ( ham1 or a slice ( hung beef w mu* improve its flav\r2 b vegetables mu/ be avoid$ if x be want$ to keep3 a little spice & a faggot ( p>sley may be add$ to x1 & a calf's foot w be sure to give x ! requisite degree ( firmness4 ,?is receipt is = a head )\t ! sk94 ,,burl+ton ,,:imsey4 ,set aside until q cold half a calf's head dress$ by ! prec$+ receipt4 ,if1 on cutt+ x1 ! gelat9\s "p %\ld n appe> p]fectly t5d]1 p>e x (f closely f ! head1 weigh1 & m9ce x2 put x into a p9t ( good gravy1 & /ew x g5tly f t5 to fifte5 m9utes4 ,m9ce z mu* m ( ! head z w make up a p\nd 9 weight aft] ! edges are trimm$ (f1 & "p ( ! fat is tak5 away2 add to ?is ?ree ounces ( ! lean ( a boil$ ham f9ely *opp$1 ! grat$ r9d ( a l>ge lemon1 ?ree teaspoonsful ( p>sley & "o ( ?yme %r$ v small1 ?ree qu>t]s ( a teaspoonful ( mace1 half a small nutmeg grat$1 a teaspoonful ( salt1 & a half-qu>t] "o ( cay5ne2 /ir ! :ole well toge!r1 & put x1 ) half a p9t m ( gravy1 to ! portion :i* has be5 already simm]$4 ,:5 ! :imsey has boil$ s(tly f f\r to five m9utes1 p\r x into m\lds or pans1 9 :i* slices ( ! tongue h be5 ev5ly arrang$1 & :5 q cold x w turn out v firmly4 ,x may be g>ni%$1 be=e x is s5t to table1 ) bran*es ( p>sley1 :i* %\ld1 h[ev]1 be p]fectly dry2 & :5 s]v$ = supp] or lun*eon1 x may be accompani$ by a salad dress+4 ,calf's head1 #a lb42 lean ( ham1 #c oz42 gravy1 #a-a_/b p9t2 r9d ( #a l>ge lemon2 p>sley1 #c teaspoonsful2 ?yme & salt1 ea* #a teaspoonful2 mace1 #c_/d teaspoonful2 #a_/b nutmeg2 cay5ne1 #a_/h "p ( teaspoonful3 #e m9utes4 ,obs4--,! rema9s ( a pla9 boil$ head may be made to s]ve = ?is di%1 provid$ ! gravy us$ ) x be well jelli$ & ( high flav\r4 ,slices f ! small end ( a boil$ & smok$ ox-tongue1 f _! bright col\r improve greatly its appe>ance4 ,x %\ld be ta/$ be=e x is p\r$ out1 t salt or any o!r season+ may be add$ if ne$ful4 ,aft] ?ree or f\r days' keep+1 %\ld any m\ld appe> ^u ! surface1 take x (f1 re-melt ! :imsey1 & give x two m9utes' boil4 ,= *ange1 ! h]bs may be omitt$1 & ! quantity ( ham increas$1 or "s m9c$ tongue sub/itut$ = x4 ,,cutlets ,,( ,,calf',s ,,head4 ,prep>e1 by ! ,cook's ,receipt1 half a calf's head ) or )\t ! sk9 on2 only1 9 ! latt] case1 all[ m "t = ! boil+4 ,:5 x is q cold1 remove ! fillets ( tape1 & cut ! head into slices ( half an in* ?ick1 bru% !m ) yolk ( egg1 & dip !m into f9e bread-crumbs1 season$ ) ! grat$ r9d ( half a lemon1 half a teaspoonful ( m9c$ sav\ry h]bs1 "s cay5ne1 & a little ( ! lean ( a boil$ ham *opp$ v small1 %\ld ?is la/ be at h&4 ,fry ! cutlets 9 butt] ( a f9e light br[n1 make "s gravy 9 ! pan z = veal cutlets1 & add to x ! juice ( half a lemon2 or mix a l>ge teaspoonful ( currie-p[d]1 & "o ( fl\r1 v smoo?ly ) ! butt]1 %ake !m ov] ! fire = f\r or five m9utes1 & let ! gravy simm] z mu* long]1 aft] ! wat] is add$2 or s]ve ! cutlets1 cov]$ ) good mu%room sauce4 ,,ha%$ ,,calf',s ,,head4 7,,remove47 ,:5 ! :ole ( ?is di% has to be prep>$1 make = x a qu>t ( /ock1 & proce$ 9 all else z direct$ = mock turtle s\p 7page #bd72 b aft] ! head has be5 p>boil$1 cut d[n a full p\nd & a half ( x = ! ha%1 & slice x small & ?ick1 in/ead ( divid+ x into dice4 ,make ! bra9s into cakes 7see page #afb71 & g>ni% ! di% ) =cemeat-balls1 roll$ 9 egg1 & 9 ! f9e/ bread-crumbs1 !n fri$ a delicate br[n1 & well dra9$1 & dri$ ^u a w>m sieve rev]s$4 ,! w9e & o!r season+s %\ld be ! same z = ! s\p4 ,ri* gravy1 #a qu>t2 fle% ( calf's head1 full #a-a_/b lb42 w9e1 & o!r season+s1 z = mock turtle s\p4 ,obs4--,! gravy = ?is %\ld be /ew$ ) ham1 es*alots1 c41 exactly z = ! s\p4 ,,*eap ,,ha% ,,( ,,calf',s ,,head4 ,take ! fle% f ! bone ( a cold boil$ head1 & put x aside until want$2 take ab\t ?ree p9ts ( ! liquor 9 :i* x 0 cook$2 break ! bones1 & /ew !m d[n ) a small bun* ( sav\ry h]bs1 a c>rot1 or two %\ld !y be small1 a little c>efully fri$ onion1 f\r cloves1 a doz5 corns ( pepp]1 & ei!r a slice or two ( lean ham or ( smok$ beef4 ,:5 ! liquid is r$uc$ ne>ly half1 /ra9 x1 take (f ! fat1 ?ick5 x ) a little well made r\x1 or1 if m conv5i5t1 ) fl\r & butt]1 /irr$ into x1 :5 x boils1 or ) rice fl\r or arr[-root1 mix$ ) a little spice1 mu%room catsup1 or ,h>vey's sauce1 & a small quantity ( lemon pickle or *ili v9eg>4 ,heat ! meat sl[ly 9 ! sauce :5 x is ready1 b d n all[ x to boil4 ,! =cemeat1 ,no4 #a1 ( ,*apt] ,,viii41 may be roll$ into balls1 fri$1 & s]v$ r\nd x4 ,! gravy %\ld be well season$4 ,a little ( ,liebeg's extract ( beef 7see ,*apt] ,i471 or z mu* good beef bro? z may be requir$ = ! ha%1 w conv]t ?is into a really good di%4 ,= prep>ations :i* are ( !mselves insipid1 ! ,jewi% beef1 ( :i* we h (t5 already spok51 is an admirable addition4 ,,to ,,dress ,,cold ,,calf',s ,,head ,,or ,,veal ,,la ,m,,itre ,d',h,,tel4 7,,good47 7,engli% ,receipt47 ,cut into small delicate slices1 or into scollops ( equal size1 suffici5t cold calf's head or veal = a di%4 ,next knead v smoo?ly toge!r ) a knife two ounces ( butt]1 & a small dess]tspoonful ( fl\r2 put ^! into a /ewpan or well t9n$ saucepan1 & keep !m /irr$ or %ak5 ov] a g5tle fire until !y h simm]$ = a m9ute or two1 b d n let !m take ! slighte/ col\r2 !n add to !m 9 v small portions 7lett+ ! sauce boil up aft] ea* is p\r$ 97 half a p9t ( pale veal gravy1 or ( good %9-(-beef /ock1 & :5 ! :ole is v smoo?ly bl5d$1 & has boil$ = a c\ple ( m9utes1 mix toge!r & /ir to x a tablespoonful ( common v9eg>1 a dess]tspoonful ( *ili v9eg>1 a little cay5ne1 a tablespoonful ( good mu%room catsup1 & a v small bit ( sug>2 & :5 ! sauce aga9 boils1 /rew a tablespoonful ( m9c$ p>sley ov] ! meat1 lay x 91 & let x /& by ! fire until x is q heat$ ?r\gh1 b d n all[ x to boil3 if kept j at ! simm]+ po9t = t5 or twelve m9utes x may be s]v$ p]fectly hot )\t4 ,! addition ( ! mu%room catsup conv]ts ?is into an ,engli% sauce1 & r5d]s x 9 col\r1 z well z 9 flav\r1 unlike ! ,fr5* "o :i* be>s ! same "n1 & :i* is acidulat$ g5]ally ) lemon-juice in/ead ( v9eg>4 ,pickl$ mu%rooms are sometimes add$ to ! di%3 ! p>sley :5 x is object$ to may be omitt$1 & ! yolks ( two or ?ree eggs mix$ ) a little cream may be /irr$ 91 b n all[$ to boil1 j be=e ! meat is s]v$4 ,:5 veal is us$ = ?is ha% in/ead ( calf's1 x %\ld be cut into slices n mu* l>g] ?an a %ill+1 & fre$ entirely f fat1 s9ew1 & ! br[n edges4 ,:5 nei!r bro? nor gravy is at h&1 a morsel or two ( lean ham1 & a few ( ! trimm+s or bones ( ! head or jo9t1 may be boil$ d[n to supply its place4 ,suffici5t cold calf's head1 or meat1 = a di%2 butt]1 #b oz42 fl\r1 #a small dess]tspoonful2 gravy1 or /rong bro?1 #a_/b p9t2 v9eg>1 & mu%room catsup1 ( ea* #a tablespoonful2 *ili v9eg>1 #a dess]tspoonful2 small bit ( sug>2 little cay5ne1 & salt if ne$$2 p>sley1 #a tablespoonful 7pickl$ mu%rooms or n at pleasure74 ,obs4--,soles or cod-fi% are v good1 if rais$ neatly f ! bones1 or flak$1 & heat$ 9 ?is ,mitre d',htel sauce4 ,,calf',s ,,head ,,brawn4 7,au?or's ,receipt47 ,! half ( a f9e l>ge calf's head ) ! sk9 on1 w be/ answ] = ?is brawn4 ,take out ! bra9s1 & bone x entirely1 or get ! but*] d ?is2 rub a little f9e salt ov]1 & leave x to dra9 = t5 or twelve h\rs2 next wipe x dry1 & rub x well 9 e "p ) ?ree qu>t]s ( an ounce ( saltpetre f9ely p[d]$ 7or ) an ounce %\ld ! head be v l>ge7 & mix$ ) f\r ounces ( common salt1 & ?ree ( bay-salt1 also beat5 f9e2 turn ! head daily 9 ?is pickle = f\r or five days1 rubb+ x a little ea* "t2 & !n p\r ov] x f\r ounces ( treacle1 & cont9ue to turn x e day1 & ba/e x ) ! br9e v frequ5tly = a mon?4 ,hang x up = a night to dra91 fold x 9 br[n pap]1 & s5d x to be smok$ :]e wood only is burn$1 f ?ree to f\r weeks4 ,:5 want$ = table1 wa% & scrape x v clean1 b d n soak x2 lay x1 ) ! r9d d[nw>ds1 into a saucepan or /ewpan1 :i* w hold x easily2 cov] x well ) cold wat]1 z x w swell consid]ably 9 ! cook+2 let x heat r sl[ly1 skim x ?or\ghly :5 x fir/ beg9s to simm]1 & boil x z g5tly z possible f an h\r & ?ree qu>t]s to a c\ple ( h\rs or m1 %\ld x n !n be p]fectly t5d] q ?r\gh2 = unless suffici5tly boil$1 ! sk91 :i* greatly resembles brawn1 w be unpleasantly t\gh :5 cold4 ,:5 ! fle%y side ( ! head is done1 :i* w be tw5ty m9utes or half an h\r soon] ?an ! outside1 p\r ! wat] f x1 leav+ s mu* only 9 ! /ewpan z w j cov] ! gelat9\s "p1 & simm] x until ?is is ?or\ghly t5d]4 ,! head ?us cur$ is v highly flav\r$1 & mo/ excell5t eat+4 ,! receipt = x is entirely new1 hav+ orig9at$ ) ourselves4 ,we give ! read]1 9 addition1 ! result ( our fir/ exp]im5t ) x1 :i* 0 entirely successful3--8,a half calf's head1 n v l>ge1 )\t ! sk91 pickl$ ) ?ree ounces ( common salt1 two ( bay-salt1 half an ounce ( saltpetre1 "o ounce ( br[n sug>1 & half an ounce ( pepp]1 left f\r days2 !n ?ree ounces ( treacle add$1 & ! pickl+ cont9u$ = a mon?2 smok$ ne>ly z long1 & boil$ betwe5 "o h\r & a half1 & two h\rs40 ,! pepp] 0 omitt$ 9 our second trial1 because x did n improve ! appe>ance ( ! di%1 al?\gh x 0 an advantage 9 po9t ( flav\r4 ,junip]-b]ries might1 we ?9k1 be add$ ) advantage1 :5 !y are lik$2 & cay5ne ti$ 9 a musl9 might supply ! place ( ! pepp]4 ,x is an inf9ite improvem5t to h ! sk9 ( ! head left on4 ,,to ,,roa/ ,a ,,fillet ,,( ,,veal4 ,take out ! bone & put a good roll ( =cemeat 7,no4 #a1 ,*apt] ,,viii47 "u ! flap1 divid+ fir/1 ) a %>p knife1 ! sk9 f ! meat suffici5tly to admit ! quantity requir$2 secure x well1 truss ! veal firmly into good %ape1 place x at a di/ance f ! fire at fir/1 & ba/e x ) butt]4 ,! outside w h a ri*] cru/ ( br[n+ if ! meat be wa%$1 wip$ tol]ably dry1 & well fl\r$ be=e x is laid to ! fire4 ,x %\ld be c>efully wat*$1 & ba/$ (t51 t ! fat may n burn4 ,p\r melt$ butt] ov] x aft] x is di%$1 & s]ve ) x a boil$ *eek ( bacon & a lemon4 ,roa/ x f ?ree h\rs & a half1 to f\r h\rs & a half1 accord+ to its size4 ,,fillet ,,( ,,veal1 ,,au ,b,,*amel1 ,,) ,,oy/]s4 ,roa/1 9 ! usual way1 a delicate fillet ( veal1 & 9 prep>+ x = ! spit be c>eful to b9d x up tightly1 s t no cavity may be left :]e ! bone has be5 tak5 out4 ,:ile x is at ! fire1 plump g5tly 9 _! own /ra9$ liquor1 )\t all[+ !m to boil1 half a p9t ( f9e native oy/]s1 &1 aft] hav+ fre$ !m f ! be>ds1 set !m aside2 !n boil ! be>ds = fifte5 or tw5ty m9utes 9 ne>ly ?ree qu>t]s ( a p9t ( good veal /ock1 or 9 /rong veal bro?1 made = ! purpose2 /ra9 !m out1 add ! liquor ( ! oy/]s1 also pass$ ?r\gh a musl9 or o!r f9e /ra9]1 & conv]t ! bro? into ri* :ite sauce1 ( :i* !re %\ld be a full p9t4 ,:5 ! veal is ready to s]ve1 take x f ! spit1 di% x 9 a v hot di%1 & cut out quickly f ! c5tre 9 a cup-l =m1 ab\t a p\nd ( ! meat1 leav+ a wide m>g9 r\nd ! jo9t1 to be c>v$ 9 ! usual way4 ,m9ce1 z rapidly z possible1 ! :ite "p ( ! veal :i* has be5 cut f ! fillet1 & ! plump$ oy/]s2 put ! :ole into ! :ite sauce1 :i* %\ld be ready heat$1 br+ x to ! po9t ( boil+1 p\r x into ! fillet1 & s5d x imm$iately to table4 ,! jo9t %\ld be plac$ "u a well-heat$ cov]1 :ile ! m9ce is 9 c\rse ( prep>ation1 & be kept ne> ! fire4 ,:5 ! knuckle ( veal has be5 s5t 9 ) ! fillet1 a few ?ick slices f x may be tak5 = ! sauce2 b x %\ld be boil$ d[n suffici5tly e>ly to all[ x to cool1 & to h e p>ticle ( fat remov$ f x be=e x is us$4 ,a p\nd ( ! meat ought to make1 ) ! addition ( ! oy/] liquor1 suffici5t gravy = ! sauce4 ,:5 exp5se is n a consid]ation1 ! b*amel ( ,*apt] ,v4 may be made = x1 & ! fillet may be fill$ up entirely ) :ole oy/]s heat$ 9 x2 or ^! may be int]mix$ ) ! veal cut into %ill+-siz$ collops4 ,mu%room-buttons1 /ew$ :ite 9 butt]1 c be sub/itut$ = ! oy/]s1 :5 _! season is pa/2 & v small =cemeat balls1 delicately fri$1 may !n be pil$ entirely ov] ! op5 "p ( ! fillet4 ,p]sons :o may take exception at ! idea ( oy/]s ) roa/ veal1 z n be+ 9 accordance ) ! common etiquette ( ! table1 are recomm5d$ to give ! innovation a trial be=e !y reject its adoption4 ,,boil$ ,,fillet ,,( ,,veal4 ,a small & delicately :ite fillet %\ld be select$ = ?is purpose4 ,b9d x r\nd ) tape1 aft] hav+ wa%$ x ?or\ghly2 cov] x well ) cold wat]1 & br+ x g5tly to boil2 wat*1 & cle> (f c>efully1 ! scum z x rises1 & be1 at ! same "t1 v cauti\s n to all[ ! wat] to become smok$4 ,let ! meat be g5tly simm]$ f ?ree h\rs & a half to f\r & a half1 accord+ to its weight4 ,s5d x to table ) ri* :ite sauce1 & a boil$ tongue2 or make = x 9 ! fir/ in/ance ! oy/] =cemeat ( ,*apt] ,,viii41 & s]ve ) ! veal a ture5 ( well-made oy/] sauce4 #c-a_/b to #d-a_/b h\rs4 ,,roa/ ,,lo9 ,,( ,,veal4 ,x is n usual to /uff a lo9 ( veal1 b we greatly recomm5d ! practice1 z an inf9ite improvem5t to ! jo9t4 ,make ! same =cemeat z = ! fillet2 & ins]t x betwe5 ! sk9 & ! fle% j ov] ! ends ( ! bones4 ,skew] d[n ! flap1 place ! jo9t at a mod]ate di/ance f a s\nd fire1 keep x con/antly ba/$1 & be especially c>eful n to all[ ! kidney fat to burn3 to prev5t ?is1 & to ensure ! good appe>ance ( ! jo9t1 a butt]$ pap] is (t5 fa/5$ r\nd ! lo91 & remov$ ab\t half an h\r be=e x is tak5 f ! fire4 ,x is ! fa%ion 9 "s c\nties to s]ve egg-sauce & br[n gravy ) roa/ lo91 or brea/ ( veal4 ,! cook w sc>cely ne$ to be told t %e mu/ sep>ate ! sk9 f ! flank1 ) a %>p knife1 q f ! end1 to ! place :]e ! =cemeat is to be put1 & !n skew] ! :ole v securely4 ,:5 ! veal is n pap]$1 dr$ge x well ) fl\r soon aft] x is laid to ! fire4 #b to #b-a_/b h\rs4 ,,boil$ ,,lo9 ,,( ,,veal4 ,if dress$ ) c>e & s]v$ ) good sauces1 ?is1 :5 ! meat is small & :ite is an excell5t di%1 & (t5 m acceptable to p]sons ( delicate habit ?an roa/ veal4 ,take f eight to t5 p\nds ( ! be/ end ( ! lo91 leave ! kidney 9 ) all its fat1 skew] or b9d d[n ! flap1 lay ! meat into cold wat]1 & boil x z g5tly z possible f two h\rs & a qu>t] to two & a half1 cle>+ (f ! scum p]fectly1 z 9 dress+ ! fillet4 ,s5d x to table ) well-made oy/] sauce1 or b*amel1 or ) :ite sauce well flav\r$ ) lemon-juice1 & ) p>sley1 boil$1 press$ dry1 & f9ely *opp$4 #b-a_/d to #b-a_/b h\rs4 ,,/ew$ ,,lo9 ,,( ,,veal4 ,take "p ( a lo9 ( veal1 ! *ump end w d2 put into a l>ge1 ?ick1 well-t9n$ iron saucepan1 or into a /ewpan1 ab\t a c\ple ( ounces ( butt]1 & %ake x ov] a mod]ate fire until x beg9s to br[n2 fl\r ! veal well all ov]1 lay x into ! saucepan1 & :5 x is ( a f9e1 equal1 light br[n1 p\r gradually 9 veal bro?1 gravy1 or boil+ wat] to ne>ly half its dep?2 add a little sauce1 "o or two slic$ c>rots1 a small onion1 or m :5 ! flav\r is mu* lik$1 & a bun* ( p>sley2 /ew ! veal v s(tly = an h\r or r m2 !n turn x1 & let x /ew = ne>ly or q ano!r h\r1 or long] %\ld x n be p]fectly t5d]4 ,z none ( our receipts h be5 tri$ ) l>ge1 co>se veal1 ! cook+ mu/ be regulat$ by t circum/ance1 & long] "t all[$ %\ld ! meat be ( m ?an mod]ate size4 ,di% ! jo9t1 skim all ! fat f ! gravy1 & /ra9 x ov] ! meat2 or keep ! jo9t hot :ile x is rapidly r$uc$ to a ri*] consi/5cy4 ,?is is m]ely a pla9 family /ew4 ,,boil$ ,,brea/ ,,( ,,veal4 ,let bo? ! veal & ! sweetbread be wa%$ ) exce$+ nicety1 cov] !m ) cold wat]1 cle> (f ! scum z x rises1 ?r[ 9 a little salt1 add a bun* ( p>sley1 a l>ge blade ( mace1 & tw5ty :ite pepp]corns2 simm] ! meat f an h\r to an h\r & a qu>t]1 & s]ve x cov]$ ) ri* onion sauce4 ,s5d x to table v hot4 ,! sweetbread may be tak5 up :5 half done1 & curri$1 or made into cutlets1 or /ew$ 9 br[n gravy4 ,:5 onions are object$ to1 sub/itute :ite sauce & a *eek ( bacon = !m1 or p>sley & butt]1 if pref]r$ to x4 #a to #a-a_/d h\r4 ,,to ,,roa/ ,a ,,brea/ ,,( ,,veal4 ,let ! caul rema9 skew]$ ov] ! jo9t till ) )9 half an h\r ( its be+ ready = table3 place x at a mod]ate di/ance f a brisk fire1 ba/e x con/antly1 & 9 ab\t an h\r & a half remove ! caul1 fl\r ! jo9t1 & let x br[n4 ,di% & p\r melt$ butt] ov] x1 & s]ve x ) a cut lemon1 & any o!r ( ! usual accompanim5ts to veal4 ,x may be g>ni%$ ) fri$ balls ( ! =cemeat 7,no4 #a1 ,*apt] ,,viii47 ab\t ! size ( a walnut4 #b to #b-a_/b h\rs4 ,,to ,,bone ,a ,,%\ld] ,,( ,,veal1 ,,mutton1 ,,or ,,lamb4 ,illu/ration3 ,%\ld] ( ,veal bon$4 ,spread a clean clo? ^u a table or dress]1 & lay ! jo9t flat ^u x1 ) ! sk9 d[nw>ds2 ) a %>p knife cut (f ! fle% f ! inn] side ne>ly d[n to ! blade bone1 ( :i* deta* ! edges fir/1 !n "w ! knife "u x1 keep+ x always close to ! bone1 & us+ all possible precaution n to pi]ce ! out] sk92 :5 x is 9 e "p sep>at$ f ! fle%1 loos5 x f ! socket ) ! po9t ( ! knife1 & remove x2 or1 )\t divid+ ! two bones1 cut r\nd ! jo9t until x is fre$ entirely f ! meat1 & proce$ to deta* ! second bone4 ,t ( ! knuckle is frequ5tly left 91 b = "s di%es x is necess>y to take x out2 9 do+ ?is1 be c>eful n to te> ! sk94 ,a mo/ excell5t grill may be made by leav+ suffici5t meat = x ^u ! bones ( a %\ld] ( mutton1 :5 !y are remov$ f ! jo9t3 x w be f\nd v sup]ior to ! broil$ blade-bone ( a roa/ %\ld]1 :i* is s mu* lik$ by _m p4 ,,/ew$ ,,%\ld] ,,( ,,veal4 7,engli% ,receipt47 ,bone a %\ld] ( veal1 & /rew ! inside ?ickly ) sav\ry h]bs m9c$ small2 season x well ) salt1 cay5ne1 & p\nd$ mace2 & place on ^! a lay] ( ham cut 9 ?9 slices & fre$ f r9d & ru/4 ,roll up ! veal1 & b9d x tightly ) a fillet2 roa/ x = an h\r & a half1 !n simm] x g5tly 9 good br[n gravy = five h\rs2 add =cemeat balls be=e x is di%$2 skim ! fat f ! gravy1 & s]ve x ) ! meat4 ,?is receipt1 = :i* we are indebt$ to a correspond5t on :om we c dep5d1 & :i* we h n !re=e consid]$ x necess>y to te/ ourselves1 is = a jo9t :i* weighs t5 p\nds be=e x is bon$4 ,,roa/ ,,neck ,,( ,,veal4 ,! be/ end ( ! neck w make an excell5t roa/4 ,a =cemeat may be ins]t$ betwe5 ! sk9 & ! fle%1 by fir/ sep>at+ !m ) a %>p knife2 or ! di% may be g>ni%$ ) ! =cemeat 9 balls4 ,f an h\r & a half to two h\rs w roa/ x4 ,p\r melt$ butt] ov] x :5 x is di%$1 & s]ve x l o!r jo9ts4 ,let x be fl\r$ :5 fir/ laid to ! fire1 kept con/antly ba/$1 & always at a suffici5t di/ance to prev5t its be+ scor*$4 #a-a_/b to #b h\rs4 ,= ! =cemeat1 see ,no4 #a1 ,*apt] ,,viii4 ,f #h to #aj m9utes w fry ! balls4 ,,neck ,,( ,,veal ,,la ,,cr,,me4 7,or ,au ,b*amel47 ,take ! be/ end ( a neck ( :ite & well-f$ veal1 deta* ! fle% f ! ends ( ! bones1 cut !m suffici5tly %ort to give ! jo9t a good squ>e =m1 fold & skew] ! sk9 ov] !m1 wrap a butt]$ pap] r\nd ! meat1 lay x at a mod]ate di/ance f a cle> fire1 & keep x well ba/$ ) butt] = an h\r & a qu>t]2 !n remove ! pap] & cont9ue ! ba/+ ) a p9t1 or m1 ( b*amel or ( ri* :ite sauce1 until ! veal is suffici5tly roa/$1 & well encru/$ ) x4 ,s]ve "s b*amel "u x 9 ! di%1 & s5d x v hot to table4 ,= v>iety1 give ! b*amel 9 mak+ x a high flav\r ( mu%rooms1 & add "s small buttons /ew$ v :ite & t5d]1 to ! portion res]v$ = sauc+ ! jo9t4 #b to #b-a_/d h\rs4 ,,veal ,,goose4 7,city ( ,london receipt47 8,?is is made ) ! upp] "p ( ! flank ( a lo9 ( veal 7or sometimes t ( ! fillet7 cov]$ ) a /uff+ ( sage & onions1 !n roll$1 & roa/$ or broil$4 ,x is s]v$ ) br[n gravy & apple sauce1 is extremely sav\ry1 & has _m admir]s40 ,we transcribe ! exact receipt = ?is di%1 :i* 0 procur$ = u f a h\se 9 ! city1 :i* is fam$ = x4 ,we _h x te/$ ) ! sk9 ( ! be/ end ( a f9e neck ( veal1 f :i* x 0 p>$ ) some?+ m ?an an in* dep? ( ! fle% adh]+ to x4 ,x 0 roa/$ "o h\r1 & answ]$ extremely well4 ,x is a conv5i5t mode ( dress+ ! flank ( ! veal = eat]s :o d n object to ! some:at co>se sav\r ( ! prep>ation4 ,:5 ! t5drons or gri/les ( a brea/1 or "p ( a brea/ ( veal1 are requir$ = a sep>ate di%1 ! rema9+ portion ( ! jo9t may be dress$ 9 ?is way aft] ! bones h be5 tak5 out2 or1 )\t remov+ !m1 ! /uff+ may be ins]t$ "u ! sk94 ,,knuckle ,,( ,,veal ,,en ,,rag\t4 ,cut 9 small ?ick slices ! fle% ( a knuckle ( veal1 season x ) a little f9e salt & :ite pepp]1 fl\r x lightly1 & fry x 9 butt] to a pale br[n1 lay x into a v clean /ewpan or saucepan1 & j cov] x ) boil+ wat]2 skim x clean1 & add to x a faggot ( ?yme & p>sley1 ! :ite "p ( a head ( cel]y1 a small quantity ( cay5ne1 & a blade or two ( mace4 ,/ew x v s(tly f an h\r & ?ree qu>t]s to two h\rs & a half4 ,?ick5 & enri* ! gravy if ne$ful ) rice-fl\r & mu%room catsup or ,h>vey's sauce1 or ) a l>ge teaspoonful ( fl\r1 mix$ ) a slice ( butt]1 a little good /ore-sauce & a glass ( %]ry or ,madeira4 ,fri$ =cemeat balls ( ,no4 #a1 ,*apt] ,,viii4 may be add$ at pleasure4 ,) an additional quantity ( wat]1 or ( bro? 7made ) ! bones ( ! jo9t71 a p9t & a half ( "y gre5 peas /ew$ ) ! veal = an h\r w give an agreeable v>iety ( ?is di%4 ,,boil$ ,,knuckle ,,( ,,veal4 ,aft] ! jo9t has be5 trimm$ & well wa%$1 put x into a vessel well adapt$ to x 9 size1 = if x be v l>ge1 s mu* wat] w be requir$ t ! veal w be depriv$ ( its flav\r2 x %\ld be well cov]$ ) x1 & v g5tly boil$ until x is p]fectly t5d] 9 e "p1 b n s mu* done z to sep>ate f ! bone4 ,cle> (f ! scum ) scrupul\s c>e :5 ! simm]+ fir/ comm5ces1 & ?r[ 9 a small portion ( salt2 z ?is1 if sp>+ly us$1 w n r$d5 ! meat1 & w o!rwise mu* improve x4 ,p>sley & butt] is usually bo? p\r$ ov]1 & s5t to table ) a knuckle ( veal1 & boil$ bacon also %\ld accompany x4 ,f ! s9ewy nature ( ?is jo9t1 x requires m ?an ! usual "t ( cook+1 a qu>t] ( an h\r to ! p\nd n be+ suffici5t = x4 ,veal #f to #g lbs43 #b h\rs or m4 ,,knuckle ,,( ,,veal ,,) ,,rice4 ,p\r ov] a small knuckle ( veal r m ?an suffici5t wat] to cov] x2 br+ x sl[ly to a boil2 take (f all ! scum ) great c>e1 ?r[ 9 a teaspoonful ( salt1 & :5 ! jo9t has simm]$ = ab\t half an h\r1 ?r[ 9 f eight to twelve ounces ( well wa%$ rice1 & /ew ! veal g5tly = an h\r & a half long]1 or until bo? ! meat & rice are p]fectly t5d]4 ,a season+ ( cay5ne & mace 9 f9e p[d] ) m salt1 %\ld x be requir$1 mu/ be add$ tw5ty or ?irty m9utes be=e !y are s]v$4 ,= a sup]ior /ew good veal bro? may be sub/itut$ = ! wat]4 ,veal1 #f lbs42 wat]1 #c to #d p9ts2 salt1 #a teaspoonful3 #cj to #dj m9utes4 ,rice1 #h to #ab oz43 #a-a_/b h\r4 ,obs4--,a qu>t or ev5 m ( full gr[n gre5 peas add$ to ! veal z soon z ! scum has be5 cle>$ (f w make a mo/ excell5t /ew4 ,x %\ld be well season$ ) :ite pepp]1 & ! mace %\ld be omitt$4 ,two or ?ree cucumb]s1 p>$ & fre$ f ! se$s1 may be slic$ into x :5 x boils1 or f\r or five "y lettuces %r$ small may be add$ in/ead4 ,gre5 onions also1 :5 !y are lik$1 may be us$ to give x flav\r4 ,,small ,,pa9 ,,de ,,veau1 ,,or1 ,,veal ,,cake4 ,*op sep>ately & v f9e1 a p\nd & a qu>t] ( veal q free f fat & sk91 & six ounces ( beef kidney-suet2 add a teaspoonful ( salt1 a full ?ird z mu* ( :ite pepp] & ( mace or nutmeg1 ) ! grat$ r9d ( half a lemon1 & turn ! :ole well toge!r ) ! *opp+-knife until x is ?or\ghly mix$2 !n press x smoo?ly into a small r\nd bak+ di%1 & s5d x to a mod]ate ov5 = an h\r & a qu>t]4 ,lift x into a clean hot di%1 & s]ve x pla91 or ) a little br[n gravy 9 a ture54 ,?ree ounces ( ! lean ( a boil$ ham m9c$ small1 w v mu* improve ?is cake1 ( :i* ! size c be increas$ at w1 & proportionate "t all[$ = dress+ x4 ,if bak$ 9 a hot ov51 ! meat w %r9k to half its prop] size1 & be v dry4 ,:5 done1 x %\ld be ( a f9e light br[n1 & l a cake 9 appe>ance4 ,veal1 #a-a_/d lb42 beef-suet1 #f oz42 salt1 #a teaspoonful2 pepp] & mace1 or nutmeg1 #c_/d teaspoonful ea*2 r9d ( #a_/b lemon2 ham 7:5 add$7 #c oz42 bak$ #a-a_/d h\r4 ,,bordyke ,,veal ,,cake4 7,good47 ,take a p\nd & a half ( veal p]fectly cle> ( fat & sk91 & eight ounces ( ! nice/ /rip$ bacon2 *op !m sep>ately1 !n mix !m well toge!r ) ! grat$ r9d ( a small lemon1 half a teaspoonful ( salt1 a f\r? z mu* ( cay5ne1 ! ?ird "p ( a nutmeg grat$1 & a half-teaspoonful ( fre%ly p\nd$ mace ,:5 x is press$ into ! di%1 let x be some:at high] 9 ! c5tre ?an at ! edge2 & :e!r to be s]v$ hot or cold1 lift x out z soon z x comes f ! ov51 & place x on a /ra9] t ! fat may dra9 f x2 x w keep _m days if ! "u side be dry4 ,! bacon %\ld be weigh$ aft] ! r9d1 & any ru/ x may exhibit1 h be5 trimm$ f x4 ,?is cake is excell5t cold1 bett] inde$ ?an ! prec$+ "o2 b slices ( ei!r1 if pref]r$ hot1 may be w>m$ ?r\gh 9 a ,dut* ov51 or on ! gridiron1 or 9 a few spoonsful ( gravy4 ,! same +r$i5ts made into small cakes1 well fl\r$1 & sl[ly fri$ f twelve to fifte5 m9utes1 !n s]v$ ) gravy made 9 ! pan z = cutlets1 w be f\nd extremely good4 ,veal1 #a-a_/b lb42 /rip$ bacon1 #h oz42 salt & mace1 #a teaspoonful ea*2 r9d ( lemon1 #a2 ?ird ( #a nutmeg2 cay5ne1 #d gra9s2 bak$ #a-a_/d to #a-a_/b h\r4 ,,fric&eau ,,( ,,veal4 7,,entr,e74 ,fr5* cooks always pref] = ?is di%1 :i* is a common "o 9 _! own c\ntry1 t "p ( ! fillet to :i* ! fat or udd] is atta*$2#gf b ! fle% ( ! f9] "p ( ! neck or lo91 rais$ cle> f ! bones1 may be made to answ] ! purpose ne>ly or q z well1 & (t5 mu* m conv5i5tly1 z ! meat ) u is n divid$ = sale z 9 ,france2 & to pur*ase ! entire fillet = ! sake ( ! fric&eau w\ld r5d] x exce$+ly exp5sive4 ,lay ! veal flat ^u a table or dress]1 ) ! sk9 upp]mo/1 & endeav\r1 ) "o /roke ( an exce$+ly %>p knife1 to cle> ?is (f1 & to leave ! surface ( ! meat extremely smoo?2 next l>d x ?ickly ) small l>doons1 z direct$ = a pheasant 7page #aha71 & make "o or two incisions 9 ! und]side ) ! po9t ( a knife1 t x may ! bett] imbibe ! flav\r ( ! season+s4 ,take a /ewpan1 ( suffici5t size to hold ! fric&eau1 & ! prop] quantity ( vegetables compactly arrang$1 )\t mu* room be+ left r\nd ! meat4 ,put into x a c\ple ( l>ge c>rots1 cut 9 ?ick slices1 two onions ( mod]ate size1 two or ?ree roots ( p>sley1 ?ree bay leaves1 two small blades ( mace1 a bran* or two ( lemon ?yme1 & a little cay5ne1 or a saltspoonful ( :ite pepp]corns4 ,raise ^! high 9 ! c5tre ( ! /ewpan1 s z to support ! meat1 & prev5t its t\*+ ! gravy4 ,cov] !m ) slices ( v fat bacon1 & place ! fric&eau g5tly on !m2 !n p\r 9 z mu* good veal bro?1 or /ock1 z w ne>ly cov] ! vegetables )\t rea*+ to ! veal4 ,a calf's foot1 split 9 two1 may ) advantage be laid "u !m 9 ! fir/ in/ance4 ,/ew ! fric&eau v g5tly = upw>ds ( ?ree h\rs1 or until x is f\nd to be extremely t5d] :5 prob$ ) a f9e skew] or a l>d+-p94 ,pl5ty ( live emb]s mu/ !n be put on ! lid ( ! /ewpan = t5 m9utes or a qu>t] ( an h\r1 to r5d] ! l>doons firm4 ,lift out ! fric&eau & keep x hot2 /ra9 & r$uce ! gravy v quickly1 aft] hav+ skimm$ (f e p>ticle ( fat2 glaze ! veal1 & s]ve x on a rag\t ( sorrel1 cucumb]s1 or sp9a*4 ,?is1 ?\gh r an elaborate receipt1 is ! be/ we c (f] to ! read] = a di%1 :i* is n[ almo/ z fa%ionable ) u z x is common on ! ,cont95t4 ,"s ,engli% cooks h a v summ>y me?od ( prep>+ x2 !y m]ely l>d & boil ! veal until !y c 8cut x ) a spoon40 !n glaze & s]ve x ) 8br[n gravy 9 ! di%40 ,?is may be v tol]able eat+1 b x w be> small resemblance to ! ,fr5* fric&eau4 ,footnote #gf3 ,call$ by !m ! noix4 #c-a_/b to #d h\rs4 ,,spr+-,,/ew ,,( ,,veal4 ,cut two p\nd ( veal1 free f fat1 into small half-in* ?ick cutlets2 fl\r !m well1 & fry !m 9 butt] ) two small cucumb]s slic$1 spr9kl$ ) pepp]1 & fl\r$1 "o mod]ate siz$ lettuce1 & tw5ty-f\r gre5 gooseb]ries cut op5 l5g?wise & se$$4 ,:5 ! :ole is nicely br[n$1 lift x into a ?ick saucepan1 & p\r gradually into ! pan half a p9t1 or r m1 ( boil+ wat]1 bro?1 or gravy4 ,add z mu* salt & pepp] z x requires4 ,give x a m9ute's simm]1 & p\r x ov] ! meat1 %ak+ x well r\nd ! pan z ?is is done4 ,let ! veal /ew g5tly f ?ree qu>t]s ( an h\r to an h\r4 ,a bun* ( gre5 onions cut small may be add$ to ! o!r vegetables if lik$2 & ! veal w eat bett]1 if slightly season$ ) salt & pepp] be=e x is fl\r$2 a portion ( fat c be left on x if pref]r$4 ,veal #b lbs42 cucumb]s1 #b2 lettuce1 #a2 gre5 gooseb]ries1 #bd2 wat] or bro?1 #a_/b p9t or m3 #c_/d to #a h\r4 ,,norman ,,h>rico4 ,br[n 9 a /ewpan or fry lightly1 aft] hav+ spr9kl$ !m ) pepp]1 salt1 & fl\r1 f two to ?ree p\nds ( veal cutlets4 ,if tak5 f ! neck or lo91 *op ! bones v %ort1 & trim away ! great] portion ( ! fat4 ,arrange !m z flat z !y c be 9 a saucepan2 give a p9t ( wat] a boil 9 ! pan 9 :i* !y h be5 br[n$1 & p\r x on !m2 add a small faggot ( p>sley1 &1 %\ld ! flav\r be lik$1 "o ( gre5 onions also4 ,let ! meat simm] s(tly = half an h\r2 !n cov] x ) small new potatoes :i* h _h a s+le boil 9 wat]1 give ! saucepan a %ake1 & let ! h>rico /ew v g5tly = ano!r half h\r1 or until ! potatoes are q done1 & ! veal is t5d]4 ,:5 ! cutlets are ?ick & ! potatoes approa*+ _! full size1 m "t w be requir$ = ! meat1 & ! vegetables may be at once divid$3 if extremely "y !y w ne$ ! previ\s boil4 ,be=e ! h>rico is s]v$1 skim ! fat f x1 & add salt & pepp] %\ld x n be suffici5tly season$4 ,a few bits ( lean ham1 or %\ld] ( bacon br[n$ ) ! veal1 w mu* improve ?is di%1 & = "s ta/es1 a little acid w r5d] x m agreeable4 ,v delicate pork *ops may be dress$ 9 ! same way4 ,a cutlet tak5 f ! fillet & fre$ f fat & sk91 answ]s be/ = ?is di%4 ,additional vegetables1 cook$ ap>t1 c be add$ to x aft] x is di%$4 ,peas boil$ v gre5 & well dra9$1 or "y c>rots slic$ & /ew$ t5d] 9 butt]1 are bo? well suit$ to x4 ,veal1 #b to #c lbs42 wat] 7or gravy71 #a p9t2 new potatoes #a-a_/b to #b lbs42 faggot1 p>sley1 & gre5 onions3 #a h\r or m4 ,,pla9 ,,veal ,,cutlets4 ,take !m if possible free f bone1 & aft] hav+ trimm$ !m into prop] %ape1 beat !m ) a cutlet-bat or pa/e-roll] until ! fibre ( ! meat is ?or\ghly brok52 fl\r !m well to prev5t ! escape ( ! gravy1 & fry !m f twelve to fifte5 m9utes ov] a fire :i* is n suffici5tly fi]ce to burn !m be=e !y are q cook$ ?r\gh3 !y %\ld be ( a f9e amb] br[n1 & p]fectly done4 ,lift !m into a hot di%1 p\r ! fat f ! pan1 ?r[ 9 a slice ( fre% butt]1 & :5 x is melt$1 /ir or dr$ge 9 a dess]tspoonful ( fl\r2 keep ^! %ak5 until !y are well-col\r$1 !n p\r gradually to !m a cup ( gravy or ( boil+ wat]2 add pepp]1 salt1 a little lemon-pickle or juice1 give ! :ole a boil1 & p\r x ov] ! cutlets3 a few =cemeat balls fri$ & s]v$ ) !m1 is usually a v acceptable addition to ?is di%1 ev5 :5 x is g>ni%$ or accompani$ ) ra%]s ( ham or bacon4 ,a morsel ( glaze1 or ( ! jelly ( roa/ meat1 %\ld :5 at h& be add$ to ! sauce1 :i* a little mu%room p[d] w\ld fur!r improve3 mu%room sauce1 inde$1 is consid]$ by _m epicures1 z indisp5sable ) veal cutlets4 ,we h recomm5d$ 9 ?is "o in/ance t ! meat %\ld be ?or\ghly beat51 because we f9d t ! veal is wond]fully improv$ by ! process1 :i*1 h[ev]1 we /ill deprecate = o!r meat4 #ab to #ae m9utes4 ,,veal ,,cutlets ,a ,l',,indi5ne1 ,,or ,,indian ,,fa%ion4 7,,entr,e47 ,mix well toge!r f\r ounces ( v f9e /ale bread-crumbs1 a teaspoonful ( salt1 & a tablespoonful ( ! be/ currie p[d]4 ,cut d[n into small well-%ap$ cutlets or collops1 two p\nds ( veal free f fat1 sk91 or bone2 beat ! slices flat1 & dip !m fir/ into "s beat5 egg-yolks1 & !n into ! season$ crumbs2 moi/5 !m aga9 ) egg1 & pass !m a second "t ?r\gh bread-crumbs4 ,:5 all are ready1 fry !m 9 ?ree or f\r ounces ( butt] ov] a mod]ate fire1 f twelve to f\rte5 m9utes4 ,= sauce1 mix smoo?ly ) a knife1 a teaspoonful ( fl\r & an equal quantity ( currie-p[d]1 ) a small slice ( butt]2 %ake ^! 9 ! pan = ab\t five m9utes1 p\r to !m a cup ( gravy or boil+ wat]1 add salt & cay5ne if requir$ & ! /ra9$ juice ( half a lemon2 simm] ! :ole till well flav\r$1 & p\r x r\nd ! cutlets4 ,a bett] plan is1 to h "s good currie sauce ready prep>$ to s5d to table ) ?is di%2 :i* may likewise be s]v$ ) only well-made common cutlet gravy1 f ! pan1 :5 mu* ( ! pung5t flav\r ( ! currie-p[d] is n desir$4 ,bread-crumbs1 #d oz42 salt1 #a teaspoonful2 currie p[d]1 #a tablespoonful2 veal1 #b lbs43 #ab to #ad m9utes4 ,obs4--,^! cutlets may be broil$2 !y %\ld !n be well beat5 fir/1 & dipp$ into cl>ifi$ butt] in/ead ( egg be=e !y are pass$ ?r\gh ! curri$ season+4 ,,veal ,,cutlets1 ,,or ,,collops1 ,,la ,,fran,,aise4 7,,entr,e47 ,cut ! veal into small1 ?91 r\nd collops ( equal size1 arrange !m ev5ly 9 a saut-pan1 or 9 a small fry+-pan1 & spr9kle a little f9e salt1 :ite pepp]1 & grat$ nutmeg on !m4 ,cl>ify1 or m]ely dissolve 9 a clean saucepan ) a g5tle degree ( heat1 an ounce or two ( good butt]1 & p\r x equally ov] ! meat4 ,set ! pan aside until ! d9n]-h\r1 !n fry ! collops ov] a cle> fire1 & :5 !y are lightly br[n$1 :i* w be 9 f f\r to five m9utes1 lift !m into a hot di%1 & sauce !m ) a little ,espagnole1 or ) a gravy made quickly 9 ! pan1 & flav\r$ ) lemon-juice & cay5ne4 ,!y are excell5t ev5 )\t any sauce4 #c to #d m9utes4 ,,scot* ,,collops4 7,,entr,e47 ,prep>e ! veal z = ! prec$+ receipt1 b dip ! collops into beat5 egg & season$ bread-crumbs1 & fry !m directly 9 good butt]1 ov] a mod]ate fire1 ( a light gold5 br[n2 dra9 !m well 9 lift+ !m f ! pan1 & sauce !m l ! collops la ,franaise4 ,,veal ,,cutlets ,,la ,,mode ,,de ,,londres1 ,,or1 ,,london ,,fa%ion4 7,,entr,e47 ,raise ! fle% entire f ! upp] side ( ! be/ end ( a neck ( veal1 free x f ! sk91 & f ! great] portion ( ! fat1 slice x equally into cutlets little m ?an a qu>t] ( an in* ?ick1 bru% !m ) egg1 /rew !m ) f9e bread-crumbs1 & fry !m ( a light br[n4 ,toa/1 or fry ap>t z _m small slices ( bacon z !re are cutlets1 & let !m be trimm$ ne>ly to ! same %ape2 place !m alt]nately on _! edges r\nd ! inside ( a hot di% 7s z to =m a sort ( *a971 & p\r into ! middle "s ri* gravy made 9 ! pan1 & v slightly flav\r$ ) es*alot2 or sub/itute = ?is "s good br[n mu%room sauce4 ,sav\ry h]bs1 grat$ lemon-r9d1 nutmeg or mace1 salt1 & :ite pepp] or cay5ne1 %\ld be mix$ ) ! bread-crumbs1 9 ! proportions direct$ at page #bac1 = cutlets ( calf's head2 or !y may be v>i$ at pleasure4 ,a *eek ( bacon is be/ adapt$ to ?is di%4 ,,sweetbreads ,,simply ,,dress$4 7,,entr,e47 ,9 :atev] way sweetbreads are dress$1 !y %\ld fir/ be well soak$ 9 lukew>m wat]1 !n ?r[n into boil+ wat] to blan* !m1 z x is call$1 & to r5d] !m firm4 ,if lift$ out aft] !y h boil$ f five to t5 m9utes accord+ to _! size1 & laid imm$iately into fre% spr+ wat] to cool1 _! col\r w be ! bett] pres]v$4 ,!y may !n be g5tly /ew$ = ?ree qu>t]s ( an h\r 9 veal gravy1 :i* ) ! usual additions ( cream1 lemon1 & egg-yolks1 may be conv]t$ into a fricassee sauce = !m :5 !y are done2 or !y may be lift$ f x1 glaz$1 & s]v$ ) good ,spani% gravy2 or1 ! glaz+ be+ omitt$1 !y may be sauc$ ) ! %>p ,matre d',htel sauce ( page #aag4 ,!y may also be simply fl\r$1 & roa/$ 9 a ,dut* ov51 be+ (t5 ba/$ ) butt]1 & frequ5tly turn$4 ,a full siz$ sweetbread1 aft] hav+ be5 blan*$1 w require q ?ree qu>t]s ( an h\r to dress x4 ,blan*$ #e to #aj m9utes4 ,/ew$ #c_/d h\r or m4 ,,sweetbread ,,cutlets4 7,,entr,e47 ,boil ! sweetbreads = half an h\r 9 wat] or veal bro?1 & :5 !y are p]fectly cold1 cut !m into slices ( equal ?ickness1 bru% !m ) yolk ( egg1 & dip !m into v f9e bread-crumbs season$ ) salt1 cay5ne1 grat$ lemon-r9d1 & mace2 fry !m 9 butt] ( a f9e light br[n1 arrange !m 9 a di% plac+ !m high 9 ! c5tre1 & p\r "u !m a gravy made 9 ! pan1 ?ick5$ ) mu%room p[d] & flav\r$ ) lemon-juice2 or1 9 lieu ( ?is1 sauce !m ) "s ri* br[n gravy1 to :i* a glass ( %]ry or ,madeira has be5 add$4 ,:5 x c be done conv5i5tly1 take z _m slices ( a cold boil$ tongue z !re are sweetbread cutlets2 p>e ! r9d f !m1 trim !m into good %ape1 & dress !m ) ! sweetbreads1 aft] !y h be5 egg$ & season$ 9 ! same way2 & place ea* cutlet ^u a slice ( tongue :5 !y are di%$4 ,= v>iety1 sub/itute cr\tons ( fri$ bread /amp$ out to ! size ( ! cutlets ) a r\nd or flut$ pa/e or cake cutt]4 ,! crumb ( a /ale loaf1 v ev5ly slic$1 is be/ = ! purpose4 ,,/ew$ ,,calf',s ,,feet4 7,*eap & ,good47 ,?is is an excell5t family di%1 highly nutriti\s1 & (t5 v inexp5sive1 z ! feet dur+ ! summ] are usually sold at a l[ rate4 ,wa% !m ) nicety1 divide !m at ! jo9t1 & split ! claws2 arrange !m closely 9 a ?ick /ewpan or saucepan1 & p\r 9 z mu* cold wat] z w cov] !m ab\t half an in*3 ?ree p9ts w be suffici5t = a c\ple ( l>ge feet4 ,:5 bro? or /ock is at h&1 x is good economy to sub/itute x = ! wat]1 z by ?is means a portion ( /rong & well-flav\r$ jelli$ gravy w be obta9$ = g5]al use1 ! full quantity n be+ ne$$ z sauce = ! feet4 ,! :ole prep>ation w be mu* improv$ by lay+ a ?ick slice ( ! lean ( an unboil$ ham1 knuckle ( bacon1 hung beef1 or ! end ( a dri$ tongue1 at ! bottom ( ! pan1 be=e ! o!r +r$i5ts are add$2 or1 :5 none ( ^! are at h&1 by supply+ ! defici5cy ) a few bits ( lean beef or veal3 ! feet be+ ( !mselves insipid1 w be mu* m palatable ) "o or ! o!r ( ^! additions4 ,?r[ 9 f half to ?ree qu>t]s ( a teaspoonful ( salt :5 !y beg9 to boil1 & aft] ! scum has be5 all cle>$ (f1 add a few bran*es ( p>sley1 a little cel]y1 "o small onion or m1 /uck ) half a doz5 cloves1 a c>rot or two1 a l>ge blade ( mace1 & tw5ty corns ( :ole pepp]2 /ew !m s(tly until ! fle% w "p entirely f ! bones2 take x f !m1 /ra9 "p ( ! gravy1 & skim (f all ! fat1 flav\r x ) catsup or any o!r /ore sauce1 & ?ick5 x1 :5 x boils1 ) arr[-root or fl\r & butt]2 put 9 ! fle% ( ! feet1 & s]ve ! di% z soon z ! :ole is v hot4 ,a glass ( w9e1 a little lemon juice1 & a few =cemeat balls1 w conv]t ?is into a v sup]ior /ew2 a h&ful ( mu%room-buttons also simm]$ 9 x = half an h\r be=e x is di%$1 w v>y x agreeably4 ,calf's feet 7l>ge71 #b2 wat]1 #c p9ts2 salt1 #a_/b to #a_/c teaspoonful2 onions1 #a to #c2 cloves1 #f2 pepp]corns1 #bj2 mace1 l>ge blade2 little cel]y & p>sley2 c>rots1 #a or #b3 /ew$ s(tly1 #b-a_/b to #c-a_/d h\rs4 ,mu%room catsup1 #a tablespoonful2 fl\r1 or arr[-root1 #a l>ge teaspoonful2 butt]1 #a to #b oz4 ,cay5ne1 to ta/e4 ,,calf',s ,,liv] ,,/ov$1 ,,or ,,/ew$4 ,f ?ree to f\r p\nds ( ! be/ "p ( ! liv] w be suffici5t = a di% ( mod]ate size4 ,fir/ l>d x q ?r\gh by ! directions ( page #aha1 ) l>ge l>doons1 roll$ 9 a season+ ( spice1 & ( sav\ry h]bs v f9ely m9c$2 !n lay x into a /ewpan or saucepan j fitt$ to its size1 & p\r 9 ab\t half a p9t ( bro? or gravy2 heat x v g5tly1 & ?r[ 91 :5 x beg9s to simm]1 a slic$ c>rot1 a small onion cut 9 two1 a small bun* ( p>sley1 & a blade ( mace2 /ew ! liv] z s(tly z possible ov] a v sl[ fire f two h\rs & a half to ?ree h\rs2 ?ick5 ! gravy ) a little br[n r\x 7see page #ajg71 or ) a dess]tspoonful ( br[n$ fl\r2 add a c\ple ( glasses ( :ite w9e1 & a little spice if ne$$1 & s]ve x v hot1 aft] hav+ tak5 out ! h]bs & vegetable4 ,! liv] may be /ew$ )\t be+ l>d$2 x may likewise be br[n$ all ov] 9 a c>efully made r\x1 be=e ! gravy is p\r$ to x3 ?is mu/ !n be made to boil1 & be add$ 9 small portions1 ! /ewpan be+ well %ak5 r\nd z ea* is ?r[n 94 ,! w9e c be altoge!r omitt$2 or a w9eglassful ( port mix$ ) a little lemon-juice1 may take ! place ( %]ry4 ,aft] ! liv] has be5 wip$ v dry1 m9c$ h]bs may be /rew$ ?ickly ov] x be=e x is laid into ! /ewpan2 & x may be s]v$ 9 its own gravy1 or ) a sauce piquante4 ,liv]1 #c to #d lbs3 #b to #c h\rs4 ,,to ,,roa/ ,,calf',s ,,liv]4 ,take ! :ole or "p ( a f9e :ite s\nd liv]1 & ei!r l>d x z a fric&eau ^u ! surface1 or ) l>ge /rips ( highly-season$ bacon 9 ! inside 7see ,l>d+1 page #aha72 or %\ld ei!r ( ^! modes be object$ to1 m]ely wrap x 9 a well butt]$ pap]1 & roa/ x f an h\r to an h\r & a qu>t] at a mod]ate di/ance f a cle> fire1 keep+ x con/antly ba/$4 ,remove ! pap]1 & fro? ! liv] well f t5 to fifte5 m9utes be=e x is done4 ,x %\ld be s]v$ ) a sauce ( "s piquancy1 su* z a poivrade1 or br[n es*alot1 9 addition to "s good gravy4 ,fr5* cooks /eep ! liv] ov]-night 9 v9eg>1 ) a slic$ onion & bran*es ( sav\ry h]bs laid ov] x3 ?is :it5s & r5d]s x firm4 ,z an economical mode1 "s small bits ( ! liv] may be trimm$ (f1 fl\r$1 & lightly fri$ ) a slic$ onion1 & /ew$ d[n = gravy 9 ?ree qu>t]s ( a p9t ( wat] :i* has be5 p\r$ into ! pan1 ) ! addition ( a few pepp]corns1 & a small bun* ( h]bs4 ,a season+ ( salt mu/ n be =gott51 & a little lemon pickle1 or juice1 w\ld g5]ally be consid]$ an improvem5t4 #a to #a-a_/d h\r4 ,,blanquette ,,( ,,veal ,,or ,,lamb1 ,,) ,,mu%rooms4 7,,entr,e47 ,slice v ?9 ! :ite "p ( "s cold veal1 divide & trim x into scallops n l>g] ?an a %ill+1 & lay x into a clean saucepan or /ewpan4 ,wipe ) a bit ( new flannel & a few gra9s ( salt1 f a qu>t] to half a p9t ( mu%room-buttons1 & slice !m into a little butt] :i* j beg9s to simm]2 /ew !m 9 x f twelve to fifte5 m9utes1 )\t all[+ !m to take ! slighte/ col\r2 !n lift !m out & lay !m on ! veal4 ,p\r boil+ to !m a p9t ( sauce t\rne 7see page #ajh72 let ! blanquette rema9 ne>1 b n close to ! fire = a:ile3 br+ x ne>]1 heat x sl[ly1 & :5 x is on ! po9t ( boil+ mix a spoonful or two ( ! sauce f x ) ! well beat5 yolks ( f\r fre% eggs2 /ir !m to ! rema9d]2 add ! /ra9$ juice ( half a small lemon2 %ake ! saucepan above ! fire until ! sauce is j set1 & s]ve ! blanquette in/antly4 ,cold veal1 #c_/d lb42 mu%rooms1 #a_/d to #a_/b p9t3 /ew$ 9 #a-a_/b oz4 butt]1 #ab to #ae m9utes4 ,sauce t\rne1 or ?ick5$ veal gravy1 #a p9t2 yolks ( eggs1 #d2 lemon-juice1 #a tablespoonful4 ,obs4--,any :ite meat may be s]v$ en blanquette4 ,! mu%rooms are n indisp5sable = x1 b !y are always a great improvem5t4 ,:ite sauce sub/itut$ = ! ?ick5$ veal gravy w at once conv]t ?is di% into an inexp5sive ,engli% fricassee4 ,mace1 salt1 & cay5ne1 mu/ be add$ to ei!r prep>ation1 %\ld x require season+4 ,,m9c$ ,,veal4 ,:5 !re is nei!r gravy nor bro? at h&1 ! bones & trimm+s ( ! meat mu/ be boil$ d[n to furni% :at is requir$ = ! m9ce4 ,z cold meat is v light 9 weight1 a p\nd ( ! :ite "p ( ! veal w be suffici5t = a di%1 & = ?is quantity a p9t ( gravy w be ne$$4 ,break d[n ! bones ( ! jo9t well1 add ! trimm+s ( ! meat1 a small bun* ( sav\ry h]bs1 a slice or two ( c>rot or ( cel]y1 a blade ( mace1 a few :ite pepp]corns1 & a bit or two ( lean ham1 boil$1 or unboil$ if x c be _h1 z ei!r w improve ! flav\r ( ! m9ce4 ,p\r to ^! a p9t & a half ( wat]1 & /ew !m g5tly = a c\ple ( h\rs2 !n /ra9 (f ! gravy1 let x cool1 & cle> x entirely f ! fat4 ,cut ! :ite "p ( ! veal small ) a v %>p knife1 aft] all ! gri/le & br[n edges h be5 trimm$ away4 ,"s p]sons l a portion ( fat m9c$ ) x1 o!rs object to ! addition altoge!r4 ,?ick5 ! gravy ) a teaspoonful & a half ( fl\r smoo?ly mix$ ) a small slice ( butt]1 season ! veal ) a saltspoonful or m ( salt1 & half z mu* :ite pepp] & grat$ nutmeg1 or p\nd$ mace2 add ! lightly-grat$ r9d ( half a small lemon2 mix ! :ole well1 put x into ! gravy1 & heat x ?or\ghly by ! side ( ! fire )\t all[+ x to boil2 s]ve x ) pale toa/$ sippets 9 & r\nd ! di%4 ,a spoonful or two ( cream is always an improvem5t to ?is m9ce4 ,,m9c$ ,,veal ,,& ,,oy/]s4 ,! mo/ elegant mode ( prep>+ ?is di% is to m9ce ab\t a p\nd ( ! :ite/ "p ( ! inside ( a cold roa/ fillet or lo9 ( veal1 to heat x )\t all[+ x to boil1 9 a p9t ( ri* :ite sauce1 or b*amel1 & to mix ) x at ! mom5t ( s]v+1 ?ree doz5s ( small oy/]s ready be>d$1 & plump$ 9 _! own /ra9$ liquor1 :i* is also to be add$ to ! m9ce2 ! requisite quantity ( salt1 cay5ne1 & mace %\ld be spr9kl$ ov] ! veal be=e x is put into ! sauce4 ,g>ni% ! da% ) pale fri$ sippets ( bread1 or ) fleurons#gg ( brio*e1 or ( puff-pa/e4 ,ne>ly half a p9t ( mu%rooms m9c$1 & /ew$ :ite 9 a little butt]1 may be mix$ ) ! veal in/ead ( ! oy/]s2 or %\ld !y be v small !y may be add$ to x :ole3 f t5 to twelve m9utes w be suffici5t to make !m t5d]4 ,balls ( delicately fri$ oy/]-=cemeat laid r\nd ! di% w give ano!r good v>iety ( x4 ,footnote #gg3 ,fleurons1 fl[]s1 or fl[]-l figures1 cut out ) t9 %apes4 ,veal m9c$1 #a lb42 :ite sauce1 #a p9t2 oy/]s1 #c doz51 ) _! liquor2 or mu%rooms1 #a_/b p9t1 /ew$ 9 butt] #aj to #ab m9utes4 ,,veal-,,sydney4 7,,good47 ,p\r boil+ on an ounce & a half ( f9e bread-crumbs ne>ly half a p9t ( good veal /ock or gravy1 & let !m /& till cool2 mix ) !m !n1 two ounces ( beef-suet %r$ v small1 half a p\nd ( cold roa/ veal c>efully trimm$ f ! br[n edges1 sk91 & fat1 & f9ely m9c$2 ! grat$ r9d ( half a lemon1 ne>ly a teaspoonful ( salt1 a little cay5ne1 ! ?ird ( a teaspoonful ( mace or nutmeg1 & f\r well-beat5 eggs4 ,:isk up ! :ole well toge!r1 put x into a butt]$ di%1 & bake x f ?ree qu>t]s ( an h\r to an h\r4 ,cream may be us$ in/ead ( gravy :5 m conv5i5t1 b ?is la/ w give ! bett] flav\r4 ,a little cl>ifi$ butt] put into ! di% be=e ! o!r +r$i5ts are p\r$ 9 w be an improvem5t4 ,bread-crumbs1 #a-a_/b oz42 gravy or cream1 ne>ly #a_/b p9t2 beef-suet1 #b oz42 cold veal1 #a_/b lb42 r9d ( #a_/b lemon2 salt1 small teaspoonful2 ?ird z mu* mace & nutmeg2 little cay5ne2 eggs1 #d l>ge or #e small3 #c_/d to #a h\r4 ,,fricasse$ ,,veal4 ,divide into small1 ?ick1 h&some slices ( equal size1 ab\t a c\ple ( p\nds ( veal1 q free f fat1 bone1 & sk92 dissolve a c\ple ( ounces ( butt] 9 a wide /ewpan1 & j z x beg9s to boil lay 9 ! veal1 & %ake x ov] ! fire until x is q firm on bo? sides1 b d n all[ x to take ! slighte/ col\r4 ,/ir 9 a tablespoonful ( fl\r1 & :5 x is well mix$ ) ! cutlets1 p\r gradually to !m1 %ak+ ! pan (t51 suffici5t boil+ veal gravy to almo/ cov] !m4 ,/ew !m g5tly f fifte5 to sixte5 m9utes1 or long] %\ld !y n be p]fectly t5d]4 ,add a flav\r+ ( mace1 "s salt1 a qu>t]-p9t ( ri* cream1 a c\ple ( egg-yolks1 & a little lemon-juice1 obs]v+1 :5 ! la/ are add$1 ! directions giv5 = a blanquette ( veal1 page #bbi4 ,/rips ( lemon-r9d c be /ew$ 9 ! gravy at pleasure4 ,two or ?ree doz5s ( mu%room-buttons1 add$ tw5ty m9utes be=e x is s]v$1 w mu* improve ?is fricasse4 ,,small ,,entr,,es ,,( ,,sweetbreads1 ,,calf',s ,,bra9s ,,& ,,e>s1 c4 c4 ,= tables ( :i* ! s]vice consi/s r ( a great v>iety ( light di%es 7entres7 ?an ( sub/antial ,engli% f>e1 ! e>s1 bra9s1 sweetbreads1 gri/les or t5drons1 & ! tail ( a calf1 may be dress$ 9 _m diff]5t ways to supply !m2 b !y require a really good /yle ( cook]y1 & _m adjuncts to r5d] !m available = ! purpose1 z !y d n possess mu* decid$ natural flav\r1 & _! insipidity w\ld be apt to tire if x 7 n reliev$ by ! mode ( prep>+ !m4 ,we %all give "s few especial receipts = !m 9 ! *apt] on ,=eign ,cook]y1 %\ld suffici5t space rema9 op5 = u to admit !m2 & ins]t "h only su* slight g5]al directions z may suffice = prep>+ "s ( !m 9 a simple =m2 z !y are n 9 reality ( fir/-rate importance4 ,all ( !m may be s]v$ ) good curri$1 or highly-flav\r$ tomato-sauce1 aft] hav+ be5 /ew$ 9 /rong bro? or gravy4 ,! bra9s & sweetbreads cut into small dice or scallops1 & mix$ ) b*amel1 or ) common :ite sauce1 may be us$ to fill small vol-au-v5ts1 or patty cases4 ,! e>s are usually fill$ 9 "p ) =cemeat1 or a prep>ation ( ! bra9s1 & plac$ upright :5 di%$2 & ! upp] "p is cut into n>r[ fr+e-l /rips4 ,= 8,t5drons de ,veau10 & 8,brea/ ( veal roll$ & /ew$10 ! read] is ref]r$ to ,*apt] ,,xxxiv4 ---------------------------------------- -------------------------------- ,,*apt] ,,xii4 ,mutton4 ,illu/ration ,no4 #a4 ,leg4 #b4 ,be/ ,end ( ,lo94 #c4 ,*ump ,end ( ,lo94 #d4 ,neck1 ,be/ ,end4 #e4 ,neck1 ,scrag ,end4 #f4 ,%\ld]4 #g4 ,brea/4 ,a ,saddle is ! ,two ,lo9s4 ,a ,*9e1 ! ,two ,necks4 ,mutton is be/ suit$ = table 9 autumn1 w9t]1 & e>ly spr+4 ,x is n consid]$ q s good :5 grass-lamb is 9 full season1 nor dur+ ! sultry mon?s ( summ]4 ,,to ,,*oose ,,mutton4 ,,! be/ mutton is small-bon$1 plump1 f9ely-gra9$1 & %ort-legg$2 ! lean ( a d>k1 r ?an ( a bright hue1 & ! fat :ite & cle>3 :5 ?is is yell[1 ! meat is rank1 & ( bad quality4 ,mutton is n consid]$ by exp]i5c$ judges to be 9 p]fection until x is ne>ly or q five ye>s old2 b to avoid ! additional exp5se ( fe$+ ! animal s long1 x is commonly br\ght into ! m>ket at ?ree ye>s old4 ,! leg & ! lo9 are ! sup]ior jo9ts2 & ! pref]5ce w\ld probably be giv5 m frequ5tly to ! latt]1 b = ! sup]abundance ( its fat1 :i* r5d]s x a n v economical di%4 ,! haun* consi/s ( ! leg & ! "p ( ! lo9 adjo9+ x2 ! saddle1 ( ! two lo9s toge!r1 or ( ! undivid$ back ( ! %eep3 ^! la/ are always roa/$1 & are s]v$ usually at good tables1 or = company-d9n]s1 in/ead ( ! small] jo9ts4 ,! %\ld]1 dress$ 9 ! ord9>y way1 is n v highly e/eem$1 b :5 bon$1 roll$1 & fill$ ) =cemeat1 x is ( m pres5table appe>ance1 & to _m ta/es1 f> bett] eat+2 ?\gh "s p]sons pref] x 9 its natural =m1 accompani$ by /ew$ onions4 ,x is occasionally boil$ or /ew$1 & cov]$ ) ri* onion sauce4 ,! fle% ( t "p ( ! neck :i* is commonly call$ ! 8be/ end10 or ! back ribs1 & :i* adjo9s ! lo91 is ! mo/ succul5t & t5d] portion ( ! %eep1 & makes an excell5t small roa/1 & is extremely good s]v$ z cutlets1 aft] be+ dive/$ ( ! sup]abundant fat4 ,x is likewise v frequ5tly boil$2 b s cook$ x makes b an unsightly & insipid di%1 ?\gh an idea prevails 9 ?is c\ntry t x is a v :olesome "o4 ,cutlets 7or *ops1 z ! but*]s t]m !m7 are commonly tak5 f ! lo91 & are g5]ally *>g$ at a high] rate ?an jo9ts ( mutton1 9 consequ5ce1 probably1 ( ! con/ant dem& = !m4 ,!y may likewise be cut f ! saddle1 b w !n be v l>ge1 & ( no bett] quality ?an :5 ! two lo9s :i* =m ! saddle are divid$ 9 ! usual way1 ?\gh a c]ta9 degree ( fa%ion has ( late be5 accord$ to !m4#gh ,! scrag1 or t "p ( x :i* jo9s ! head1 is seldom us$ = any o!r purpose ?an mak+ bro?1 & %\ld be tak5 (f be=e ! jo9t is dress$4 ,cutlets f ! ?ick end ( ! lo9 are commonly pref]r$ to any o!rs1 b !y are frequ5tly tak5 likewise f ! be/ end ( ! neck 7sometimes call$ ! back-ribs7 & f ! middle ( ! leg4 ,mutton kidneys are dress$ 9 v>i\s ways1 & are excell5t 9 _m4 ,! trott]s & ! head ( a %eep may be conv]t$ into v good di%es1 b !y are sc>cely wor? ! tr\ble :i* is requir$ to r5d] !m palatable4 ,! lo9 & ! leg are occasionally cur$ & smok$ l hams or bacon4 ,footnote #gh3 ,_m ye>s s9ce1 ^! 8saddle-back0 cutlets 7 suppli$ to u by a c\ntry but*]1 & ?\gh ( v f9e ,s\? ,d[n mutton1 _h no p>ticul> importance atta*$ to !m1 nor 7 !y consid]$ z rem>kably new4 ,,to ,,roa/ ,a ,,haun* ,,( ,,mutton4#gi ,footnote #gi3 ,we recomm5d ,liebig's directions = roa/+ 7page #aga71 to be appli$ "h1 & = ! jo9ts :i* foll[4 ,?is jo9t %\ld be well kept1 & :5 ! l>d]-accommodations ( a h\se n are good1 ! but*] %\ld be reque/$ to hang x ! prop] "t4 ,roa/ x c>efully at a l>ge s\nd fire1 & let x rema9 at a consid]able di/ance = at lea/ a c\ple ( h\rs2 !n draw x ne>]1 b nev] suffici5tly s to burn or injure ! fat4 ,keep x con/antly ba/$2 fl\r x soon aft] x is laid to ! fire1 in/ead ( fro?+ x1 z ?is latt] mode is n g5]ally reli%$1 ?\gh fa%ion is 9 its fav\r4 ,9 f ?ree & a half to f\r h\rs1 ! haun* w be done1 & x w require some?+ less ( "t :5 n kept back at fir/1 z we h advis$4 ,s]ve x ) a good ,espagnole1 or ) pla9 mutton-gravy & currant-jelly4 ,?is jo9t1 :5 ! meat is ( v f9e quality1 may be dress$ & s]v$ exactly l v5ison4 #c-a_/b to #d h\rs4 #e h\rs or m by ! sl[ me?od4 ,,roa/ ,,saddle ,,( ,,mutton4 ,?is is an excell5t jo9t1 ?\gh n consid]$ a v economical "o4 ,x is usual = ! but*] to raise ! sk9 f x be=e x is s5t 91 & to skew] x on aga91 t 9 ! roa/+ ! juices ( ! meat may be bett] pres]v$1 & ! fat prev5t$ f tak+ too mu* col\r1 z ?is %\ld be b delicately br[n$4 ,9 less ?an half an h\r be=e ! mutton is done1 remove ! sk91 & fl\r ! jo9t lightly aft] hav+ ba/$ x well4 ,our own great objection to fro!d meat w\ld lead u to recomm5d t ! sk9 %\ld be tak5 (f half an h\r e>li]1 & t ! jo9t %\ld be kept at suffici5t di/ance f ! fire to prev5t ! possibility ( ! fat be+ burn$2 & t some?+ m ( "t %\ld be all[$ = ! roa/+4 ,) con/ant ba/+1 great c>e1 & good managem5t1 ! cook may always ensure ! prop] appe>ance ( ?is1 or ( any o!r jo9t 7except1 p]haps1 ( a haun* ( v5ison7 )\t hav+ rec\rse to pap]+ or pa/+1 or ev5 to replac+ ! sk92 b :5 unremitt$ att5tion _c be giv5 to ?is "o "p ( ! d9n]1 x is advisable to take all precautions t c secure x f be+ spoil$4 #b-a_/b to #b-c_/d h\rs4 ,m if v l>ge4 ,,to ,,roa/ ,a ,,leg ,,( ,,mutton4 ,9 a cool & airy l>d] a leg ( mutton w hang _m days ) advantage1 if ! k]nel be tak5 out1 & ! flap wip$ v dry :5 x is fir/ br\ght 92 & x is nev] t5d] :5 fre%ly kill$3 9 w>m wea!r x %\ld be well dr$g$ ) pepp] to pres]ve x f ! flies4 ,if wa%$ be=e x is put ^u ! spit1 x %\ld be wip$ z dry z possible aft]w>ds1 & well fl\r$ soon aft] x is laid to ! fire4 ,:5 ! excell5ce ( ! jo9t is m reg>d$ ?an ! exp5se ( fuel1 x %\ld be roa/$ by :at we h d5om9at$ ! sl[ me?od2 t is to say1 x %\ld be kept at a consid]able di/ance f ! fire1 & rema9 at x f\r h\rs in/ead ( two3 x may be drawn ne>] = ! la/ tw5ty or ?irty m9utes to give x col\r4 ,! gravy w fl[ f x 9 great abundance :5 x is cut1 & ! meat w be v sup]ior to t roa/$ 9 ! usual way4 ,:5 ?is plan is n pursu$1 ! mutton %\ld /ill be kept q a foot f ! fire until x is heat$ ?r\gh1 & nev] br\ght suffici5tly ne> to scor* or to h>d5 any "p4 ,x %\ld be con/antly ba/$ ) its own fat1 = if ?is be neglect$1 all o!r precautions w fail to ensure a good roa/2 & aft] x is di%$ a little f9e salt %\ld be spr9kl$ lightly on x1 & a spoonful or two ( boil+ wat] ladl$ ov]4 ,?is is ! mo/ palatable mode ( s]v+ x1 b x may be fro!d :5 x is pref]r$ s1 ?\gh we w\ld r recomm5d t ! fl\r %\ld be dr$g$ on 9 ! fir/ in/ance1 z x !n prev5ts ! juices ( ! meat f escap+1 & =ms a sav\ry coat+ to x2 :ile ! raw ta/e :i* x s (t5 reta9s ) m]e fro?+ is to _m eat]s especially objectionable4 ,leg ( mutton1 #g to #h lbs43 sl[ me?od #d h\rs1 common me?od #a-c_/d to #b h\rs4 ,obs4--,_m common cooks injure _! roa/s exce$+ly by p\r+ abundance ( hot wat] ov] !m1 8to make gravy0 z !y call x4 ,?is %\ld nev] be done4 ,! use ( any portion may1 p]haps1 be rationally object$ to2 b :5 ! jo9t is n c>efully cook$ x is sometimes v dry )\t x4 ,a few spoonsful ( ,liebeg's extract ( meat w supply excell5t gravy = ?is1 or = any o!r di% ( roa/$ meat4 ,,brais$ ,,leg ,,( ,,mutton4 ,take out ! bone z f> z ! fir/ jo9t by ! directions ( ! foll[+ receipt2 roll "s l>ge /rips ( bacon 9 a season+ ( mix$ spice1 & ( sav\ry h]bs m9c$ extremely f9e or dri$ & r$uc$ to p[d]1 & ) ^! l>d ! inside ( ! bon$ portion ( ! jo9t2 or fill ! cavity ) =cemeat highly season$ ) es*alot or g>lic4 ,sew up ! meat1 & place x 9 a brais+-pan or ham-kettle ne>ly ( its size1 ) slices ( bacon "u & ov] x1 two or ?ree onions1 f\r or five c>rots1 two bay leaves1 a l>ge bun* ( sav\ry h]bs1 a few bones1 or bits ( undress$ mutton or veal1 & ab\t ?ree qu>t]s ( a p9t ( gravy4 ,/ew ! meat z s(tly z possible f f\r to five h\rs1 & keep live emb]s on ! pan 7or1 z ?is mode ( cook+ is n g5]al 9 ,engl&1 set ! mutton1 if x c be done conv5i5tly1 into a mod]ately-heat$ ov51 aft] hav+ lut$ ! edges ( ! vessel 9 :i* x is arrang$ ) a bit ( co>se pa/e72 lift x out1 /ra9 ! gravy1 r$uce x quickly to glaze1 & bru% ! meat ) x2 or m]ely /ra91 free x f fat1 & p\r x ov] ! mutton4 ,:ite beans 7h>icots blancs71 boil$ t5d] & well dra9$1 or a mild rag\t ( g>lic or es*alots1 may be laid 9 ! di% "u x4 ,! jo9t c be brais$ equally well )\t any "p ( x be+ bon$4 #c to #e h\rs4 ,,leg ,,( ,,mutton ,,bon$ ,,& ,,=c$4 ,select = ?is di% a jo9t ( ,s\? ,d[n or ( any o!r delicate-siz$ mutton1 :i* has be5 kept suffici5tly long to r5d] x v t5d]4 ,lay x on a clean clo? spread ^u a table1 & turn ! und]side upw>ds4 ,) a %>p-edg$ bon+-knife cut ?r\gh ! middle ( ! sk91 f ! knuckle to ! fir/ jo9t1 & raise x f ! fle% on ! side along :i* ! bone runs1 until ! knife is j above x1 !n cut ?r\gh ! fle% d[n to ! bone2 "w ! knife r\nd x 9 e "p till y rea* ! socket2 next remove ! flat bone f ! l>ge end ( ! jo9t1 & pass ! knife freely r\nd ! rema9+ "o1 z x is n ne$ful to take x out cle> ( ! meat2 :5 y aga9 rea* ! middle jo9t1 loos5 ! sk9 r\nd x ) great c>e1 & ! two bones c !n be drawn out )\t be+ divid$4 ,?is be+ done1 fill ! cavities ) ! =cemeat1 ,no4 #a4 7,*apt] ,,viii471 add+ to x a some:at high season+ ( es*alot1 g>lic1 or onion2 or cut out ) ! bone1 ne>ly a p\nd ( ! inside ( ! mutton1 *op x f9e ) six ounces ( delicate /rip$ bacon1 & mix ) x ?or\ghly ?ree qu>t]s ( an ounce ( p>sley1 & half z mu* ( ?yme & w9t] sav\ry1 all m9c$ extremely small2 a half teaspoonful ( pepp] 7or a ?ird z mu* ( cay5ne72 ! same ( mace1 salt1 & nutmeg1 & ei!r ! grat$ r9d ( a small lemon1 or f\r es*alots f9ely %r$4 ,:5 ! l[] "p ( ! leg is fill$1 sew ! sk9 neatly toge!r :]e x has be5 cut op51 & tie ! knuckle r\nd tightly1 to prev5t ! escape ( ! gravy4 ,replace ! flat bone at ! l>ge end1 & ) a long ne$le & tw9e1 draw ! edges ( ! meat toge!r ov] x4 ,if x c be done conv5i5tly1 x is bett] to roa/ ! mutton ?us prep>$ 9 a cradle spit or ^u a bottle-jack1 ) ! knuckle d[nw>ds4 ,place x at fir/ f> f ! fire1 & keep x con/antly ba/$4 ,x w require ne>ly or q ?ree h\rs' roa/+4 ,remove ! tw9e be=e x is s]v$1 & s5d x v hot to table ) "s ri* br[n gravy4 ,a ,,boil$ ,,leg ,,( ,,mutton ,,) ,,tongue ,,& ,,turnips4 7,an excell5t ,receipt47 ,trim into h&some =m a well-kept1 b p]fectly sweet leg ( mutton1 ( middl+ weight2 wa%1 b d n soak x2 lay x into a vessel z ne>ly ( its size z conv5i5t1 & p\r 9 r m ?an suffici5t cold wat]#hj to cov] x2 set x ov] a good fire1 & :5 x beg9s to boil take (f ! scum1 & cont9ue to d s until no m appe>s2 ?r[ 9 a tablespoonful ( salt 7aft] ! fir/ skimm+71 :i* w assi/ to br+ x to ! surface1 & z soon z ! liquor is cle>1 add two mod]ate-siz$ onions /uck ) a doz5 cloves1 a l>ge faggot ( p>sley1 ?yme1 & w9t] sav\ry1 & f\r or five l>ge c>rots1 & half an h\r aft]w>ds z _m turnips4 ,draw ! pan to ! side ( ! fire1 & let ! mutton be simm]$ g5tly f two h\rs to two & a half1 f ! "t ( its fir/ beg9n+ to boil4 ,s]ve x ) cap]1 br[n cucumb]1 or oy/] sauce4 ,if /ew$ s(tly1 z we h direct$1 ! mutton w be f\nd excell5t dress$ ?us2 o!rwise1 x w b resemble ! unpalatable & ragg$-look+ jo9ts ( fa/-boil$ meat1 s con/antly s5t to table by common ,engli% cooks4 ,any undress$ bones ( veal1 mutton1 or beef1 boil$ ) ! jo9t w improve x mu*1 & ! liquor w !n make excell5t s\p or b\illon4 ,a small smok$ ox-tongue boil$ v t5d] w g5]ally be mu* approv$ z an accompanim5t to ! mutton1 ?\gh x is out ( ! usual c\rse to s]ve !m toge!r3 innovation on e/abli%$ usages is1 h[ev]1 sometimes to be recomm5d$4 ,! tongue %\ld be g>ni%$ ) well-prep>$ ma%$ turnips1 m\ld$ ) a tablespoon into ! =m ( a half-egg1 & s5t to table z hot z possible2 or ! turnips may be di%$ ap>t4 ,footnote #hj3 ,we h left ?is receipt unalt]$1 in/ead ( apply+ to x ,b>on ,liebeg's directions = 8 improv$ me?od ( boil+ meat1 because 8 objections to ! imm]sion ( ! jo9t 9 cold wat] are p>tially obviat$1 by its be+ plac$ imm$iately ov] a s\nd fire1 & heat$ quickly2 & ! mutton is v good ?us dress$4 #b to #b-a_/b h\rs4 ,,roa/ ,,or ,,/ew$ ,,fillet ,,( ,,mutton4 ,cut "s in*es f ei!r end ( a l>ge & well-kept leg ( mutton1 & leave ! fillet %ap$ l "o ( veal4 ,remove ! bone1 & fill ! cavity ) =cemeat 7,no4 #a1 ,*apt] ,,viii471 :i* may be flav\r$ ) a little m9c$ es*alot1 :5 its flav\r is lik$3 m =cemeat may be add$ by deta*+ ! sk9 suffici5tly on ! flap side to admit x4 ,:5 ?us prep>$1 ! fillet may be roa/$1 & s]v$ ) currant-jelly & br[n gravy1 or ) only melt$ butt] p\r$ ov] x2 or x may be /ew$ g5tly = ne>ly or q f\r h\rs1 9 a p9t ( gravy or bro?1 aft] hav+ be5 fl\r$ & br[n$ all ov] 9 a c\ple ( ounces ( butt]3 x mu/ !n be turn$ e h\r t x may be equally done4 ,two or ?ree small onions1 a faggot ( h]bs1 a c\ple ( c>rots slic$1 f\r or five cloves1 & tw5ty :ole pepp]corns c be add$ to x at w4 ,roa/$ #b h\rs1 or /ew$ #d h\rs4 ,obs4--,at a l>ge fire1 half an h\r less ( "t w roa/ ! mutton suffici5tly = ,engli% ta/e 9 g5]al4 ,,to ,,roa/ ,a ,,lo9 ,,( ,,mutton4 ,! fle% ( ! lo9 ( mutton is sup]ior to t ( ! leg1 :5 roa/$2 b to ! frugal h\sekeep] ?is consid]ation is usually ov]balanc$ by ! great weight ( fat atta*$ to x2 ?is1 h[ev]1 :5 economy is m consid]$ ?an appe>ance1 may be p>$ (f & melt$ d[n = v>i\s kit*5 uses4 ,:5 ?us r$uc$ 9 size1 ! mutton w be soon roa/$4 ,if x is to be dress$ 9 ! usual way1 ! but*] %\ld be desir$ to take (f ! sk92 & c>e %\ld be tak5 to pres]ve ! fat f be+ ev] s lightly burn$3 x %\ld be manag$1 inde$1 9 ! same mann] z ! saddle1 9 e respect1 & c>v$ also 9 ! same way1 ei!r 9 its entire l5g? or 9 oblique slices4 ,)\t ! fat1 #a to #a-a_/b h\r2 ) #a-a_/d to #a-c_/d h\r4 ,,to ,,dress ,a ,,lo9 ,,( ,,mutton ,,l ,,v5ison4 ,sk9 & bone a lo9 ( mutton1 & lay x into a /ewpan1 or brais+-pan1 ) a p9t ( wat]1 a l>ge onion /uck ) a doz5 cloves1 half a p9t ( port w9e & a spoonful ( v9eg>2 add1 :5 x boils1 a small faggot ( ?yme & p>sley1 & "s pepp] & salt3 let x /ew ?ree h\rs1 & turn x (t54 ,make "s gravy ( ! bones1 & add x at int]vals to ! mutton :5 requir$4 ,?is receipt comes to u s /rongly recomm5d$ by p]sons :o h p>tak5 frequ5tly ( ! di%1 t we h n ?\ght x ne$ful to prove x ourselves4 #c h\rs4 ,,roa/ ,,neck ,,( ,,mutton4 ,?is is a v fav\rite jo9t 9 _m families1 ! fle% be+ m t5d] & succul5t ?an t ev5 ( ! lo92 & :5 only a small roa/ is requir$1 ! be/ end ( ! neck ( mutton1 or ! middle1 if dive/$ ( a l>ge portion ( ! fat & cut into good %ape1 w furni% "o ( appropriate size & ( excell5t quality4 ,let ! ends be cut q ev5 & ! bones %ort1 s z to give a h&some squ>5ess ( =m to ! meat4 ,! but*]1 if direct$ to d s1 w *op (f ! *9e bone1 & divide ! long bones suffici5tly at ! jo9ts to prev5t any difficulty 9 sep>at+ !m at table4 ,f f\r to five p\nds weight ( ! neck w require f an h\r to an h\r & a qu>t] ( roa/+ at a cle> & brisk1 b n fi]ce1 fire4 ,x %\ld be plac$ at a di/ance until x is heat$ ?r\gh1 & !n mov$ ne>]1 & kept ?or\ghly ba/$ until x is done4 ,tomatas bak$ or roa/$ may be s5t to table ) x2 or a little pla9 gravy & r$ currant-jelly2 or x may be s]v$ )\t ei!r4 ,:5 ! entire jo9t1 ) ! exception ( ! scrag-end 7:i* %\ld always be tak5 (f71 is cook$1 proportionate "t mu/ be all[$ = x4 ,,to ,,roa/ ,a ,,%\ld] ,,( ,,mutton4 ,fl\r x well1 & ba/e x con/antly ) its own dripp+2 d n place x close en\gh to ! fire = ! fat to be 9 ! slighte/ degree burn$1 or ev5 too deeply br[n$4 ,an h\r & a half w roa/ x1 if x be ( mod]ate size4 ,/ew$ onions are (t5 s5t to table ) x4 ,a %\ld] ( mutton is sometimes boil$1 & smo!r$ ) onion sauce4 #a-a_/b h\r4 ,,! ,,cavali]',s ,,broil4 ,half roa/ or /ew1 or p>boil1 a small1 or mod]ate-siz$ %\ld] ( mutton2 lift x into a hot di%1 score x on bo? sides d[n to ! bone1 season x well ) f9e salt & cay5ne or pepp]1 & f9i% cook+ x ^u ! gridiron ov] a brisk fire4 ,skim ! fat f any gravy t may h fl[$ f x1 & keep ! di% :i* conta9s x q hot to receive ! jo9t aga94 ,w>m a cupful ( pickl$ mu%rooms1 let a "p ( !m be m9c$1 & /rew !m ov] ! broil :5 x is ready to be s]v$2 arrange ! rema9d] r\nd x1 & s5d x in/antly to table4 ,! read] w sc>cely ne$ to be told t ?is is an excell5t di%4 ,,=c$ ,,%\ld] ,,( ,,mutton4 ,cut (f all ! fle% f ! inside ( ! jo9t d[n to ! blade-bone1 & res]ve x = a sep>ate di%4 ,x may be lightly br[n$ ) "s turnips or c>rots1 or bo?1 & made into a small h>rico or /ew$ simply 9 its own gravy1 or x w make 9 "p1 a pie or pudd+4 ,bone ! mutton 7see page #bai71 flatt5 x on a table1 lay ov] ! inside "s ?9 & neatly-trimm$ slices ( /rip$ bacon1 & spread ov] !m "s good veal =cemeat 7,no4 #a1 ,*apt] ,,viii47 to )9 an in* ( ! out] edge2 roll ! jo9t up tightly t[>ds ! knuckle 7( :i* ! bone may be left 9 or n1 at pleasure71 secure x well ) tape or tw9e1 & /ew x g5tly 9 good gravy1 f f\r h\rs to f\r & a half4 #d to #d-a_/b h\rs4 ,obs4--,9 ,france x is usual to sub/itute sausage-meat = ! bacon & veal /uff+ 9 ?is di%1 b x does n appe> to u to be well suit$ to x4 ,,mutton ,,cutlets ,,/ew$ ,,9 ,,_! ,,own ,,gravy4 7,good47 ,trim ! fat entirely f "s cutlets tak5 f ! lo92 j dip !m into cold wat]1 dr$ge !m mod]ately ) pepp]1 & pl5tifully on bo? sides ) fl\r2 r9se a ?ick iron saucepan ) spr+ wat]1 & leave ?ree or f\r tablespoonsful 9 x2 arrange ! cutlets 9 "o flat lay]1 if x c be done conv5i5tly1 & place !m ov] a v g5tle fire2 ?r[ 9 a little salt :5 !y beg9 to /ew1 & let !m simm] z s(tly z possible1 b )\t ceas+1 f an h\r & a qu>t] to an h\r & a half4 ,if dress$ ) great c>e1 :i* !y require1 !y w be equally t5d]1 easy ( dige/ion1 & nutriti\s2 & be+ at ! same "t free f ev]y?+ :i* c disagree ) ! mo/ delicate /oma*1 ! receipt w be f\nd a valuable "o = invalids4 ,! mutton %\ld be ( good quality1 b ! excell5ce ( ! di% ma9ly dep5ds on its be+ mo/ g5tly /ew$2 = if all[$ to boil quickly all ! gravy w be dri$ up1 & ! meat w be unfit = table4 ,! cutlets mu/ be turn$ :5 !y are half done3 two or ?ree spoonsful ( wat] or gravy may be add$ to !m %\ld !y n yield suffici5t moi/ure2 or if closely arrang$ 9 a s+le lay] at fir/1 wat] may be p\r$ 9 to half _! dep?4 ,! advantage ( ?is receipt is1 t none ( ! nutrim5t ( ! meat is lo/2 = t :i* escapes f ! cutlets rema9s 9 ! gravy1 :i* %\ld all be s]v$ ) !m3 any fat :i* may be p]ceiv$ ^u x %\ld be c>efully skimm$ (f4 ,cold bro? us$ = x in/ead ( wat] w r5d] x extremely good4 #a-a_/d to #a-c_/d h\r4 ,,to ,,broil ,,mutton ,,cutlets4 7,,entr,e47 ,^! may be tak5 f ! lo91 or ! be/ end ( ! neck1 b ! =m] are g5]ally pref]r$4 ,trim (f a portion ( ! fat1 or ! :ole ( x1 unless x be lik$2 pepp] ! cutlets1 heat ! gridiron1 rub x ) a bit ( ! mutton suet1 broil !m ov] a brisk fire1 & turn !m (t5 until !y are done2 ?is1 = ! g5]ality ( eat]s1 w be 9 ab\t eight m9utes1 if !y are n m ?an half an in* ?ick1 :i* !y %\ld n be4 ,fr5* cooks season !m ) pepp] & salt1 & bru% !m lightly ) dissolv$ butt] or oil1 be=e !y are laid to ! fire1 & we h f\nd ! cutlets s manag$ extremely good4 ,lightly broil$1 #g to #h m9utes4 ,well done1 #aj m9utes4 ,obs4--,a cold ,matre d',htel sauce may be laid "u ! cutlets :5 !y are di%$2 or !y may be s]v$ q dry1 or ) br[n gravy2 or ) good melt$ butt] season$ ) mu%room catsup1 cay5ne1 & *ili v9eg> or lemon-juice4 ,,*9a ,,*ilo ,m9ce a p\nd ( an undress$ lo9 or leg ( mutton1 ) or )\t a portion ( its fat2 mix ) x two or ?ree "y lettuces %r$ small1 a p9t ( "y peas1 a teaspoonful ( salt1 half z mu* pepp]1 f\r tablespoonsful ( wat]1 f two to ?ree ounces ( good butt]1 &1 if ! flav\r be lik$1 a few gre5 onions m9c$4 ,keep ! :ole well /irr$ ) a =k ov] a cle> & g5tle fire until x is q hot1 !n place x closely cov]$ by ! side ( ! /ove1 or on a high trivet1 t x may /ew z s(tly z possible = a c\ple ( h\rs4 ,"o or ev5 two half-gr[n cucumb]s1 cut small by scor+ ! ends deeply z !y are slic$1 or a qu>t] ( a p9t ( m9c$ mu%rooms may be add$ ) good effect2 or a dess]tspoonful ( currie-p[d] & a l>ge *opp$ onion4 ,a di% ( boil$ rice %\ld be s5t to table ) x4 ,mutton1 #a p9t2 gre5 peas1 #a p9t3 "y lettuces1 #b2 salt1 #a teaspoonful2 pepp]1 #a_/b teaspoonful2 wat]1 #d tablespoonsful2 butt]1 #b to #c oz43 #b h\rs4 ,v>ieties3 cucumb]s1 #b2 or mu%rooms m9c$1 #a_/d p9t2 or currie-p[d]1 #a dess]tspoonful1 & #a l>ge onion4 ,a ,,good ,,family ,,/ew ,,( ,,mutton4 ,put into a broad /ewpan or saucepan1 a flat lay] ( mutton *ops1 fre$ entirely f fat & f ! great] portion ( ! bone1 or 9 pref]5ce a cutlet or two f ! leg1 divid$ into bits ( suitable size1 !n j dipp$ into cold wat]1 season$ ) pepp]1 & lightly dr$g$ ) fl\r2 on ^! put a lay] ( mild turnips slic$ half an in* ?ick1 & cut up into squ>es2 !n "s c>rots ( ! same ?ickness1 ) a season+ ( salt & black pepp] betwe5 !m2 next1 ano!r lay] ( mutton1 !n pl5ty ( vegetables1 & z mu* weak bro? or cold wat] z w b>ely cov] ! :ole2 br+ !m sl[ly to a boil1 & let !m j simm] f two to ?ree h\rs1 accord+ to ! quantity4 ,"o or two m9c$ onions may be /rew$ betwe5 ! o!r vegetables :5 _! flav\r is lik$4 ,! sav\r ( ! di% w be increas$ by br[n+ ! meat 9 a little butt] be=e x is /ew$1 & /ill m s by fry+ ! vegetables lightly z well1 be=e !y are add$ to x4 ,a head or two ( cel]y w\ld to _m ta/es improve ! flav\r ( ! :ole4 ,9 summ]1 cucumb]1 gre5 onions1 %r$ lettuces1 & gre5 peas may be sub/itut$ = ! w9t] vegetables4 ,mutton1 free f fat1 #b-a_/b lbs42 turnips1 #c lbs2 c>rots1 #c lbs42 cel]y 7if add$71 #b small heads3 #b to #c h\rs4 ,obs4--,! fat & trimm+s ( ! mutton us$ = ?is & = o!r di%es into :i* only ! lean is admissible1 may be turn$ to useful acc\nt by cutt+ ! :ole up r small1 & !n boil+ x 9 a qu>t ( wat] to ! p\nd1 ) a little spice1 a bun* ( h]bs & "s salt1 until ! fat is ne>ly dissolv$3 ! liquid w !n1 if /ra9$ (f & left until cold1 make tol]able bro?1 & ! cake ( fat :i* is on ! top1 if aga9 j melt$ & p\r$ free ( s$im5t into small pans1 w s]ve excell5tly = common pies & = fry+ kit*5 d9n]s4 ,less wat] w ( c\rse produce bro? ( bett] quality1 & ! addition ( a small quantity ( fre% meat or bones w r5d] x v good4 ,,an ,,iri% ,,/ew4 ,take two p\nds ( small ?ick mutton cutlets ) or )\t fat1 accord+ to ! ta/e ( ! p]sons to :om ! /ew is to be s]v$2 take also f\r p\nds ( good potatoes1 weigh$ aft] !y are p>$2 slice !m ?ick1 & put a portion ( !m 9 a flat lay] into a l>ge ?ick saucepan or /ewpan2 season ! mutton well ) pepp]1 & place "s ( x on ! potatoes2 cov] x ) ano!r lay]1 & proce$ 9 ! same mann] ) all1 res]v+ pl5ty ( ! vegetable = ! top2 p\r 9 ?ree qu>t]s ( a p9t ( cold wat]1 & add1 :5 ! /ew beg9s to boil1 an ounce ( salt2 let x simm] g5tly = two h\rs1 & s]ve x v hot4 ,:5 ! addition ( onion is lik$1 /rew "s m9c$ ov] ! potatoes4 ,mutton cutlets1 #b lbs42 potatoes1 #d lbs42 pepp]1 #a_/b oz42 salt1 #a oz42 wat]1 #c_/d p9t3 #b h\rs4 ,obs4--,= a real ,iri% /ew ! potatoes %\ld be boil$ to a ma%3 an additional qu>t] ( an h\r may be necess>y = ! full quantity "h1 b = half ( x two h\rs are q suffici5t4 ,a ,,bak$ ,,iri% ,,/ew4 ,fill a br[n upright ,nott+ham j> ) alt]nate lay]s ( mutton 7or beef71 slic$ potatoes1 & mild onions2 & put 9 wat] & season+ z above2 cov] ! top closely ) :ole potatoes 7p>$71 & s5d ! /ew to a mod]ate ov54 ,! potatoes on ! top %\ld be well cook$ & br[n$ be=e ! /ew is s]v$4 ,we h n consid]$ x necess>y to try ?is receipt1 :i* 0 giv5 to u by "s fri5ds :o keep an excell5t table1 & :o recomm5d$ x mu*4 ,x is1 ( c\rse1 suit$ only to a q pla9 family d9n]4 ,! onions c be omitt$ :5 _! flav\r is n lik$4 ,,cutlets ,,( ,,cold ,,mutton4 ,trim into well-%ap$ cutlets1 :i* %\ld n be v ?91 ! rema9s ( a roa/ lo9 or neck ( mutton1 or ( a q und]dress$ /ew$ or boil$ jo9t2 dip !m into egg & well-season$ bread-crumbs1 & broil or fry !m ov] a quick fire t !y may be br[n$ & heat$ ?r\gh )\t be+ too mu* done4 ,?is is a v good mode ( s]v+ a half roa/$ lo9 or neck4 ,:5 ! cutlets are broil$ !y %\ld be dipp$ into1 or spr9kl$ ?ickly ) butt] j dissolv$1 or !y w be exce$+ly dry2 a few additional crumbs %\ld be made to adh]e to !m aft] !y are moi/5$ ) ?is4 ,,mutton ,,kidneys ,,la ,,fran,,aise4 7,,entr,e47 ,sk9 six or eight f9e fre% mutton kidneys1 & )\t op5+ !m1 remove ! fat2 slice !m r ?91 /rew ov] !m a l>ge dess]tspoonful ( m9c$ h]bs1 ( :i* two-?irds %\ld be p>sley & ! rema9d] ?yme1 ) a tol]able season+ ( pepp] or cay5ne1 & "s f9e salt4 ,melt two ounces ( butt] 9 a fry+-pan1 put 9 ! kidneys & br[n !m quickly on bo? sides2 :5 ne>ly done1 /ir among/ !m a dess]tspoonful ( fl\r & %ake !m well 9 ! pan2 p\r 9 ! ?ird ( a p9t ( gravy 7or ( hot wat] 9 default ( ?is71 ! juice ( half a lemon1 & z mu* ( ,h>vey's sauce1 or ( mu%room catsup1 z w flav\r ! :ole pleasantly2 br+ ^! to ! po9t ( boil+1 & p\r !m into a di% g>ni%$ ) fri$ sippets1 or lift out ! kidneys fir/1 give ! sauce a boil & p\r x on !m4 ,9 ,france1 a c\ple ( glasses ( *ampagne1 or1 = v>iety1 ( cl>et1 are frequ5tly add$ to ?is di%3 "o ( port w9e c be sub/itut$ = ei!r ( ^!4 ,a dess]tspoonful ( m9c$ es*alots may be /rew$ ov] ! kidneys ) ! h]bs2 or two doz5s ( v small ones previ\sly /ew$ until t5d] 9 fre% butt] ov] a g5tle fire1 may be add$ aft] !y are di%$4 ,?is is a v excell5t & approv$ receipt4 ,fri$ #f m9utes4 ,,broil$ ,,mutton ,,kidneys4 ,split !m op5 l5g?wise )\t divid+ !m1 /rip (f ! sk9 & fat1 run a f9e skew] ?r\gh ! po9ts & across ! back ( ! kidneys to keep !m flat :ile broil+1 season !m ) pepp] or cay5ne1 lay !m ov] a cle> brisk fire1 ) ! cut sides t[>ds x1 turn !m 9 f f\r to five m9utes1 & 9 z _m m di%1 & s]ve !m quickly1 ) or )\t a cold ,matre d',htel sauce "u !m4 ,fr5* cooks season !m ) pepp] & f9e salt1 & bru% a v small quantity ( oil or cl>ifi$ butt] ov] !m be=e !y are broil$3 we ?9k ?is an improvem5t4 #h to #aj m9utes4 ,,ox=d ,,receipt ,,= ,,mutton ,,kidneys4 7,,breakfa/ ,,di%1 ,,or ,,entr,e47 ,fry g5tly 9 a little good butt]1 a doz5 crotons 7slices ( bread1 ( uni=m %ape & size1 trimm$ free f cru/71 cut half an in* ?ick1 ab\t two in*es & a half wide1 & f ?ree to f\r 9 l5g?3 lift !m out & keep !m hot4 ,split q asund] six f9e fre% kidneys1 aft] hav+ fre$ !m f ! sk9 & fat2 season !m ) f9e salt & cay5ne1 arrange !m ev5ly 9 a clean fry+-pan1 & p\r "s cl>ifi$ butt] ov] !m4 ,fry !m ov] a some:at brisk fire1 di% ea* half ^u a croton1 make a sauce 9 ! pan z = veal cutlets1 b use gravy = x in/ead ( wat]1 %\ld x be at h&2 add a little w9e or catsup1 p\r x r\nd ! crotons1 & s]ve ! kidneys in/antly4 #aj m9utes4 ,,to ,,roa/ ,a ,,=e ,,qu>t] ,,( ,,lamb4 ,?is %\ld be laid to a cle> brisk fire1 & c>efully & pl5tifully ba/$ f ! "t ( its becom+ w>m until x is ready = table2 b ?\gh x requires quick roa/+1 x mu/ nev] be plac$ suffici5tly ne> ! fire to endang] ! fat1 :i* is v liable to cat* or burn4 ,:5 ! jo9t is s]v$1 ! %\ld] %\ld be sep>at$ f ! ribs ) a %>p knife2 & a small slice ( fre% butt]1 a little cay5ne1 & a squeeze ( lemon juice %\ld be laid betwe5 !m2 if ! cook be an exp]t c>v]1 ?is _h bett] be done be=e ! lamb is s5t to table4 ,! cold ,matre d',htel sauce ( ,*apt] ,,vi4 may be sub/itut$ = ! usual +r$i5ts1 ! p>sley be+ omitt$ or n1 accord+ to ! ta/e4 ,s]ve good m9t sauce1 & a fre% salad ) ?is roa/4 ,a leg1 %\ld]1 or lo9 ( lamb %\ld be cook$ by ! same directions z ! qu>t]1 a diff]5ce only be+ made 9 ! "t all[$ = ea*4 ,=e qu>t] ( lamb1 #a-c_/d to #b h\rs4 ,leg1 #a-a_/b h\r 7less if v small72 %\ld]1 #a to #a-a_/d h\r4 ,obs4--,! "t w v>y a little1 ( c\rse1 f ! diff]5ce 9 ! wea!r1 & 9 ! /r5g? ( ! fire4 ,lamb %\ld always be well roa/$4 ,,saddle ,,( ,,lamb4 ,?is is an exce$+ly nice jo9t = a small p>ty4 ,x %\ld be roa/$ at a brisk fire1 & kept con/antly ba/$ ) its own dripp+3 x w require f an h\r & ?ree qu>t]s to two h\rs roa/+4 ,s5d x to table ) m9t sauce1 br[n cucumb] sauce1 & a salad4 #a-c_/d to #b h\rs4 ,obs4--,! foll[+ w be f\nd an excell5t receipt = m9t sauce3--,) ?ree heap$ tablespoonsful ( f9ely-*opp$ "y m9t1 mix two ( p\nd$ & sift$ sug>1 & six ( ! be/ v9eg>3 /ir x until ! sug> is dissolv$4 ,,roa/ ,,lo9 ,,( ,,lamb4 ,place x at a mod]ate di/ance f a cle> fire1 ba/e x frequ5tly1 fro? x :5 ne>ly done1 & s]ve x ) ! same sauces z ! prec$+ jo9ts4 ,a lo9 ( lamb may be boil$ & s5t to table ) :ite cucumb]1 mu%room1 common :ite sauce1 or p>sley & butt]4 #a to #a-a_/d h\r4 ,,/ew$ ,,leg ,,( ,,lamb ,,) ,,:ite ,,sauce4 7,,entr,e47#ha ,footnote #ha3 ,?is may be s]v$ z a remove 9 a small unc]emoni\s d9n]4 ,*oose a small plump leg ( lamb1 n mu* exce$+ five p\nds 9 weight2 put x into a vessel ne>ly ( its size1 ) a few trimm+s or a bone or two ( undress$ veal if at h&2 cov] x ) w>m wat]1 br+ x sl[ly to a boil1 cle> (f ! scum ) great c>e :5 x is fir/ ?r[n to ! surface1 & :5 x has all be5 skimm$ (f1 add a faggot ( ?yme & p>sley1 & two c>rots ( mod]ate size4 ,let ! lamb simm] only1 b )\t ceas+1 = an h\r & a qu>t]2 s]ve x cov]$ ) b*amel1 or ri* ,engli% :ite sauce1 & s5d a boil$ tongue to table ) x1 & "s ( ! sauce 9 a ture54 #a-a_/d h\r4 ,,lo9 ,,( ,,lamb ,,/ew$ ,,9 ,,butt]4 7,,entr,e47 ,wa% ! jo9t1 & wipe x v dry2 skew] d[n ! flap1 & lay x into a close-%utt+ & ?ick /ewpan or saucepan1 9 :i* ?ree ounces ( good butt] h be5 j dissolv$1 b n all[$ to boil2 let x simm] sl[ly ov] a v g5tle fire = two h\rs & a qu>t]1 & turn x :5 x is r m ?an half done4 ,lift x out1 skim & p\r ! gravy ov] x2 s5d asp>agus1 cucumb]1 or s\bise sauce to table ) x2 or br[n gravy1 m9t sauce1 & a salad4 #b-a_/d h\rs4 ,,lamb ,,or ,,mutton ,,cutlets1 ,,) ,,s\bise ,,sauce4 7,,entr,e47 ,! be/ end ( two necks ( ei!r w be requir$ = a h&some di%4 ,cut !m ?9 ) "o bone to ea*2 trim (f ! fat & all ! sk91 scrape ! bones v clean t !y may look :ite1 & season ! cutlets ) salt & :ite pepp]2 bru% !m ) egg1 dip !m into v f9e bread-crumbs1 !n into cl>ifi$ butt]1 & aga9 into ! bread-crumbs1 :i* %\ld be flatt5$ ev5ly ^u !m1 & broil !m ov] a v cle> & brisk fire1 or fry !m 9 a little good butt] ( a f9e cle> br[n2 press !m 9 two %eets ( :ite blott+ pap] to extract ! grease1 & di% !m 9 a circle1 & p\r into ! c5tre a s\bise sauce1 or a pure ( cucumb]s4 ,br[n cucumb] sauce or a ri* gravy1 may be sub/itut$ = ei!r ( ^! 9 s]v+ a q simple d9n]4 ,cutlets ( ! lo9 may be dress$ 9 ! same way aft] be+ dipp$ into crumbs ( bread mix$ ) a full season+ ( m9c$ h]bs1 & ) a small quantity ( es*alot :5 its flav\r is lik$4 ,! small flat bone at ! end ( ! cutlets %\ld be tak5 (f1 to give !m a good appe>ance4 ,,lamb ,,cutlets ,,9 ,,_! ,,own ,,gravy4 ,foll[ exactly ! receipt = mutton cutlets dress$ 9 ! same way1 b all[ = ^? ( lamb fifte5 or tw5ty m9utes less ( "t1 & an additional spoonful ( liquid4 ,,cutlets ,,( ,,cold ,,lamb4 ,see ! receipt = ,cutlets ( ,cold ,mutton1 page #bdc4 ---------------------------------------- -------------------------------- ,,*apt] ,,xiii4 ,pork4 ,illu/ration ,no4 #a4 ,! ,sp>e ,rib4 #b4 ,h&4 #c4 ,belly1 or ,spr+4 #d4 ,=e ,lo94 #e4 ,h9d ,lo94 #f4 ,leg4 ,9 season f ,mi*aelmas to ,m>*3 %\ld be avoid$ 9 v w>m wea!r4 ,,to ,,*oose ,,pork4 ,,?is meat is s prov]bially1 & we believe ev5 dang]\sly un:olesome :5 ill f$1 or 9 any degree diseas$1 t its quality %\ld be closely exam9$ be=e x is pur*as$4 ,:5 n home-re>$1 x %\ld be b\ght if possible ( "s respectable f>m] or mill]1 unless ! but*] :o supplies x c be p]fectly reli$ on4 ,bo? ! fat & lean %\ld be v :ite1 & ! latt] f9ely gra9$2 ! r9d %\ld be ?91 smoo?1 & cool to ! t\*2 if x be clammy1 ! pork is /ale1 & %\ld be at once reject$2 x ought also to be scrupul\sly avoid$ :5 ! fat1 in/ead ( be+ q cle> ( all blemi%1 is full ( small k]nels :i* are indicative ( disease4 ,! mann] ( cutt+ up ! pork v>ies 9 diff]5t c\nties1 & also accord+ to ! purposes = :i* x is int5d$4 ,! legs are ei!r made into hams1 or slightly salt$ = a few days & boil$2 !y are also sometimes roa/$ :5 ! pork is n l>ge nor co>se1 ) a sav\ry =cemeat ins]t$ betwe5 ! sk9 & fle% ( ! knuckle4 ,! "p ( ! %\ld] prov9cially call$ ! h&1 is also occasionally pickl$ 9 ! same way z hams & bacon1 or x is salt$ & boil$1 b x is too s9ewy = roa/+4 ,aft] ^! & ! head h be5 tak5 (f1 ! rema9d]1 )\t fur!r division ?an be+ split d[n ! back1 may be conv]t$ into :ole sides1 or flit*es z !y are usually call$1 ( bacon2 b :5 ! meat is l>ge & requir$ 9 "p = v>i\s o!r purposes1 a *9e may be tak5 out1 & ! fat p>$ (f ! bones ( ! ribs & lo9s = bacon2 ! ?9 "p ( ! body conv]t$ into pickl$ pork1 & ! ribs & o!r bones roa/$1 or made into pies or sausages4 ,! feet1 :i* are g5]ally salt$ d[n = imm$iate use1 are excell5t if laid = two or ?ree weeks into ! same pickle z ! hams1 !n well cov]$ ) cold wat]1 & sl[ly boil$ until t5d]4 ,! lo9s ( "y & delicate pork are roa/$ ) ! sk9 on2 & ?is is scor$ 9 regul> /ripes ( ab\t a qu>t] ( an in* wide ) ! po9t ( a %>p knife1 be=e ! jo9ts are laid to ! fire4 ,! sk9 ( ! leg also is j cut ?r\gh 9 ! same mann]4 ,?is is done to prev5t its bli/]+1 & to r5d] x m easy to c>ve1 z ! sk9 7or crackl+7 becomes s crisp & h>d 9 ! cook+ t x is o!rwise sometimes difficult to divide x4 ,to be at any "t fit = table1 pork mu/ be p]fectly sweet1 & ?or\ghly cook$2 great att5tion also %\ld be giv5 to x :5 x is 9 pickle1 = if any "p ( x be long expos$ to ! air1 )\t be+ turn$ into1 or well & frequ5tly ba/$ ) ! br9e1 x w (t5 become ta9t$ dur+ ! process ( cur+ x4 ,,to ,,melt ,,l>d4 ,/rip ! sk9 f ! inside fat ( a fre%ly kill$ & well-f$ pig2 slice x small & ?92 put x into a new or well-scald$ j>1 set x into a pan ( boil+ wat]1 & let x simm] ov] a cle> fire4 ,z x dissolves1 /ra9 x into small /one j>s or deep e>!n pans1 & :5 p]fectly cold1 tie ov] x ! sk9 t 0 cle>$ f ! l>d1 or bladd]s :i* h be5 ?or\ghly wa%$ & wip$ v dry4 ,l>d ?us prep>$ is extremely pure 9 flav\r1 & keeps p]fectly well if /or$ 9 a cool place2 x may be us$ ) advantage 9 mak+ common pa/ry1 z well z = fry+ fi%1 & = v>i\s o!r purposes4 ,x is bett] to keep ! la/ dra9+s ( ! fat ap>t f t :i* is fir/ p\r$ (f1 z x w n be q s f9e 9 quality4 ,,to ,,pres]ve ,,unmelt$ ,,l>d ,,= ,,_m ,,mon?s4 ,= ! p>ticul> uses to :i* ! leaf-fat1 or fle$1 c be advantage\sly appli$1 see fle$-cru/1 ,*apt] ,,xviii4 ,x may be kept well dur+ ! summ] mon?s by rubb+ f9e salt r pl5tifully ^u x :5 x is fir/ tak5 f ! pig1 & lett+ x lie = a c\ple ( days2 x %\ld !n be well dra9$1 & cov]$ ) a /rong br9e2 ?is 9 w>m] wea!r %\ld be *ang$ occasionally4 ,:5 want$ = use1 lay x into cold wat] = two or ?ree h\rs1 !n wipe x dry1 & x w h q ! effect ( ! fre% fle$ :5 made into pa/e4 ,inn] fat ( pig1 #f lbs42 f9e salt1 #a_/b to #c_/d lb43 #b days4 ,br9e3 to ea* qu>t ( wat]1 #f oz4 salt4 ,,to ,,roa/ ,a ,,suck+ ,,pig4 ,illu/ration ,aft] ! pig has be5 scald$ & prep>$ = ! spit1 wipe x z dry z possible1 & put into ! body ab\t half a p9t ( f9e bread-crumbs1 mix$ ) ?ree heap$ teaspoonsful ( sage1 m9c$ v small1 ?ree ounces ( good butt]1 a l>ge saltspoonful ( salt1 & two-?irds z mu* ( pepp] or "s cay5ne4 ,sew x up ) s(t1 b /rong cotton2 truss x z a h>e1 ) ! =e legs skew]$ back1 & ! h9d ones =w>d2 lay x to a /rong cle> fire1 b keep x at a mod]ate di/ance1 z x w\ld quickly bli/] or scor* if plac$ too ne>4 ,s soon z x has become w>m1 rub x ) a bit ( butt] ti$ 9 a fold ( musl9 or ( ?9 clo?1 & repeat ?is process con/antly :ile x is roa/+4 ,:5 ! gravy beg9s to drop f x1 put bas9s or small deep ture5s "u1 to cat* x 94#hb ,z soon z ! pig is ( a f9e light amb] br[n & ! /eam draws /rongly t[>ds ! fire1 wipe x q dry ) a clean clo?1 & rub a bit ( cold butt] ov] x4 ,:5 x is half done1 a pig iron1 or 9 lieu ( ?is1 a l>ge flat iron %\ld be hung 9 ! c5tre ( ! grate1 or ! middle ( ! pig w be done long be=e ! ends4 ,:5 x is ready = table lay x into a v hot di%1 & be=e ! spit is )drawn1 take (f & op5 ! head & split ! body 9 two2 *op toge!r quickly ! /uff+ & ! bra9s1 put !m into half a p9t ( good veal gravy ready ?ick5$1 add a glass ( ,madeira or ( %]ry1 & ! gravy :i* has dropp$ f ! pig2 p\r a small portion ( ?is "u ! roa/ & s]ve ! rema9d] z hot z possible 9 a ture53 a little p\nd$ mace & cay5ne ) a squeeze ( lemon-juice1 may be add$1 %\ld ! flav\r require height5+4 ,f9e bread sauce1 & pla9 gravy %\ld likewise be s]v$ ) x4 ,"s p]sons /ill pref] ! old-fa%ion$ currant sauce to any o!r3 & _m h ! bra9s & /uff+ /irr$ into ri* melt$ butt]1 in/ead ( gravy2 b ! receipt :i* we h giv5 has usually be5 s mu* approv$1 t we c recomm5d x ) "s confid5ce1 z x /&s4 ,mod]n ta/e w\ld p]haps be r 9 fav\r ( ri* br[n gravy & ?ick tomata sauce1 or sauce poivrade4 ,footnote #hb3 ,a deep oblong di% ( suitable size seems bett] adapt$ to ?is purpose4 ,9 di%+ ! pig lay ! body flat 9 ! middle1 & ! head & e>s at ! ends & sides4 ,:5 v pure oil c be obta9$1 x is pref]able to butt] = ! ba/+3 x %\ld be laid on ) a bun* ( fea!rs4 ,a pig ( ?ree weeks old is consid]$ z be/ suit$ to ! table1 & x %\ld always be dress$ if possible ! day x is kill$4 #a-a_/d to #a-c_/d h\r4 ,,bak$ ,,pig4 ,prep>e ! pig exactly z = roa/+2 truss1 & place x 9 ! di% 9 :i* x is to be s5t to ! ov51 & ano9t x ?ickly 9 e "p ) :ite ( egg :i* has be5 slightly beat52 x w require no ba/+1 nor fur!r att5tion ( any k9d1 & w be well crisp$ by ?is process4 ,,pig ,,la ,,t>t>e ,:5 ! %\ld]s ( a cold roa/ pig are left entire1 take !m (f ) c>e1 remove ! sk91 trim !m into good =m1 dip !m into cl>ifi$ butt] or v pure salad oil1 !n into f9e crumbs highly season$ ) cay5ne & mix$ ) ab\t a half-teaspoonful ( salt4 ,broil !m ov] a cle> brisk fire1 & s5d !m quickly to table1 z soon z !y are heat$ ?r\gh & equally br[n$1 ) tomata sauce1 or sauce ,rob]t4 ,curri$ crumbs & a currie-sauce w give an excell5t v>iety ( ?is di%2 & sav\ry h]bs ) two or ?ree es*alots *opp$ small toge!r1 & mix$ ) ! bread-crumbs1 & br[n es*alot sauce to accompany ! broil1 w likewise be an acceptable "o to _m ta/es4 ,,suck+ ,,pig ,,en ,,blanquette4 7,,entr,e47 ,raise ! fle% f ! bones ( a cold roa/ pig1 free x f ! crisp out] sk9 or crackl+1 & cut x d[n into small h&some slices4 ,dissolve a bit ( butt] ! size ( an egg1 & ?r[ 9 a h&ful ( button-mu%rooms1 clean$ & slic$2 %ake ^! ov] ! fire = ?ree or f\r m9utes1 !n /ir to !m a dess]tspoonful ( fl\r & cont9ue to %ake or toss !m g5tly1 b d n all[ !m to br[n4 ,add a small bun* ( p>sley1 a bay-leaf1 a middl+-siz$ blade ( mace1 "s salt1 a small quantity ( cay5ne or :ite pepp]1 half a p9t ( good veal or beef bro?1 & f two to ?ree glasses ( light :ite w9e4 ,let ^! boil g5tly until r$uc$ ne>ly "o ?ird2 take out ! p>sley & mace1 lay 9 ! meat1 & br+ x sl[ly to ! po9t ( simm]+2 /ir to x ! beat5 yolks ( ?ree fre% eggs1 & ! /ra9$ juice ( half a lemon ,s]ve ! blanquette v hot4 ,,to ,,roa/ ,,pork4 ,:5 ! sk9 is left on ! jo9t :i* is to be roa/$1 x mu/ be scor$ 9 n>r[ /rips ( equal wid?1 be=e x is put to ! fire1 & laid at a consid]able di/ance f x at fir/1 t ! meat may be heat$ ?r\gh be=e ! sk9 h>d5s or beg9s to br[n2 x mu/ nev] /& /ill = an in/ant1 & ! ba/+ %\ld be con/ant4 ,pork is n at ! pres5t day mu* s]v$ at v good tables1 p>ticul>ly 9 ?is =m2 & x is s /ill less ) ! old sav\ry /uff+ ( sage & onions1 ?\gh "s eat]s l x always ) ! leg3 :5 x is ord]$ = ?is jo9t1 !re=e prep>e x z direct$ = a goose1 at page #afj1 & aft] hav+ loos5$ ! sk9 f ! knuckle1 ins]t z mu* z c well be secur$ 9 x4 ,a little cl>ifi$ butt] or salad oil may be bru%$ ov] ! sk9 q at fir/1 p>ticul>ly %\ld ! meat n be v fat1 b unless rem>kably lean1 x w spe$ily yield suffici5t dripp+ to ba/e x )4 ,jo9ts f :i* ! fat has be5 p>$1 w require ( c\rse f> less roa/+ ?an ^? on :i* ! crackl+ is reta9$4 ,br[n gravy1 & apple or tomata sauce1 are ! usual accompanim5ts to all roa/s ( pork except a suck+ pig2 !y %\ld always be ?or\ghly cook$4 ,leg ( pork ( #h lbs41 #c h\rs2 lo9 ( f #e to #f lbs41 ) ! sk9 on1 #b to #b-a_/b h\rs2 sp>e rib ( #f to #g lbs41 #a-a_/b h\r4 ,,to ,,roa/ ,a ,,saddle ,,( ,,pork4 ,! sk9 ( ?is jo9t may be remov$ entirely1 b if left on x mu/ be scor$ l5g?wise1 or 9 ! direction 9 :i* x w be c>v$4 ,! pork %\ld be "y1 ( f9e quality1 & ( mod]ate size4 ,roa/ x v c>efully1 ei!r by ! directions giv5 9 ! prec$+ receipt1 or :5 ! sk9 is tak5 (f1 by ^? = a saddle ( mutton1 all[+ 9 ! latt] case f ?ree qu>t]s ( an h\r to a full h\r m ( ! fire = x 9 proportion to its weight4 ,s]ve x ) good br[n gravy & tomata sauce1 or sauce ,rob]t2 or ) apple sauce %\ld x be pref]r$4 #bj m9utes to ! p\nd1 q ,,tn3 text miss+4 ,,to ,,broil ,,or ,,fry ,,pork ,,cutlets4 ,cut !m ab\t half an in* ?ick f a delicate lo9 ( pork1 trim !m into neat =m1 & take (f "p ( ! fat1 or ! :ole ( x :5 x is n lik$2 dr$ge a little pepp] or cay5ne ^u !m1 & broil !m ov] a cle> & mod]ate fire f fifte5 to eighte5 m9utes3 spr9kle a little f9e salt ^u !m j be=e !y are di%$4 ,!y may be dipp$ into egg & !n into bread-crumbs mix$ ) m9c$ sage1 & f9i%$ 9 ! usual way4#hc ,:5 fri$1 fl\r !m well1 & season !m ) salt & pepp] fir/4 ,s]ve !m ) gravy 9 ! pan1 or ) sauce ,rob]t4 ,footnote #hc3 ,if broil$1 ) ! addition ( ^! a little cl>ifi$ butt] mu/ be add$ to ! egg1 or spr9kl$ on ! cutlets4 ,,cobbett',s ,,receipt ,,= ,,cur+ ,,bacon4 8,all o!r p>ts be+ tak5 away1 ! two sides t rema91 & :i* are call$ flit*es1 are to be cur$ = bacon4 ,!y are fir/ rubb$ ) salt on _! inside1 or fle% sides1 !n plac$ "o on ! o!r1 ! fle% sides upp]mo/ 9 a salt+ tr\gh1 :i* has a gutt] r\nd its edges to dra9 away ! br9e2 = to h sweet & f9e bacon1 ! flit*es mu/ n be sopp+ 9 br9e1 :i* gives x ! sort ( ta/e t b>rel-pork & sea-junk h1 & ?an :i* is no?+ m villa9\s4 ,ev]yone kn[s h[ diff]5t is ! ta/e ( fre% dry salt f t ( salt 9 a dissolv$ /ate4 ,!re=e1 *ange ! salt (t52 once 9 f\r or five days4 ,let x melt & s9k 91 b let x n lie too long4 ,*ange ! flit*es1 put t at ! bottom :i* 0 fir/ on ! top4 ,d ?is a c\ple ( times4 ,?is mode w co/ y a great deal m 9 salt ?an ! sopp+ mode2 b )\t x y\r bacon w n be s sweet & f9e1 nor keep s well4 ,z to ! "t requir$ = mak+ ! flit*es suffici5tly salt1 x dep5ds on circum/ances2 ! ?ickness ( ! flit*1 ! /ate ( ! wea!r1 ! place :]e9 ! salt+ is go+ on4 ,x takes a long] "t = a ?ick ?an = a ?9 flit*2 x takes long] 9 dry ?an 9 damp wea!r1 x takes long] 9 a dry ?an 9 a damp place4 ,b = ! flit*es ( a hog ( five score1 9 wea!r n v dry or v damp1 ab\t six weeks may d2 & z y\rs is to be fat1 :i* receives little injury f ov]-salt+1 give "t en\gh2 = y are to h bacon till ,*ri/mas comes aga94 ,! place = salt+ %\ld1 l a dairy1 always be cool1 b always admit ( a free circulation ( air2 conf9$ air1 ?\gh cool1 w ta9t meat soon] ?an ! midday sun accompani$ ) a breeze4 ,) reg>d to smok+ ! bacon1 two precautions are necess>y3 fir/ to hang ! flit*es :]e no ra9 comes d[n ^u !m1 & next1 t ! smoke mu/ proce$ f wood1 n peat1 turf1 nor coal4 ,z to ! "t t x requires to smoke a flit*1 x mu/ dep5d a good deal ^u :e!r !re be a con/ant fire b5ea?1 & :e!r ! fire be l>ge or small4 ,a mon? w d if ! fire be pretty con/ant1 & su* z a f>m h\se fire usually is4 ,b ov]smok+1 or r1 too long hang+ 9 ! air1 makes ! bacon ru/4 ,great att5tion %\ld1 !re=e1 be paid to ?is matt]4 ,! flit* ought n to be dri$ up to ! h>dness ( a bo>d1 & yet x ought to be p]fectly dry4 ,be=e y hang x up1 lay x on ! floor1 scatt] ! fle%-side pretty ?ickly ov] ) bran or ) "s f9e saw-du/1 n ( deal or fir4 ,rub x on ! fle%1 or pat x well d[n ^u x4 ,?is keeps ! smoke f gett+ into ! little op5+s1 & makes a sort ( cru/ to be dri$ on4 8,to keep ! bacon sweet & good1 & free f hopp]s1 sift f9e "s clean & dry wood-a%es4 ,put "s at ! bottom ( a box or *e/ long en\gh to hold a flit* ( bacon4 ,lay 9 "o flit*2 & !n put 9 m a%es1 !n ano!r flit*1 & cov] ?is ) six or eight in*es ( ! a%es4 ,! place :]e ! box or *e/ is kept ought to be dry1 & %\ld ! a%es become damp !y %\ld be put 9 ! fire-place to dry1 & :5 cold1 put back aga94 ,) ^! precautions ! bacon w be z good at ! end ( ! ye> z on ! fir/ day40 ,obs4--,al?\gh ! prec$+ directions = cur+ ! bacon are a little vague z reg>ds ! proportions ( salt & pork1 we ?9k ^? = its aft]-managem5t w be acceptable to _m ( our read]s1 z 9 our damp climate x is (t5 a matt] ( great difficulty to pres]ve hams & bacon ?r\gh ! ye> f ru/4 ,a ,,g5u9e ,,york%ire ,,receipt ,,= ,,cur+ ,,hams ,,& ,,bacon4 8,let ! sw9e be put up to fa/ = tw5ty-f\r h\rs be=e !y are kill$ 7& obs]ve t nei!r a "t ( sev]e fro/1 nor v damp wea!r1 is fav\rable = cur+ bacon74 ,aft] a pig has be5 kill$ & scald$1 let x hang twelve h\rs be=e x is cut up1 !n = e /one or f\rte5 p\nds' weight ( ! meat1 take "o p\nd ( salt1 an ounce & a qu>t] ( saltpet]1 & half an ounce ( co>se sug>4 ,rub ! sug> & saltpetre fir/ into ! fle%y p>ts ( ! pork1 & remove c>efully ) a =k any extravasat$ blood t may appe> on x1 toge!r ) ! brok5 vessels adjo9+2 apply ! salt especially to ^? p>ts1 z well z to ! %ank-ends ( ! hams1 & any o!r portions ( ! fle% t are m p>ticul>ly expos$4 ,be=e ! salt is add$ to ! meat1 w>m x a little be=e ! fire1 & use only a "p ( x 9 ! fir/ in/ance2 !n1 z x dissolves1 or is absorb$ by ! meat1 add ! rema9d] at sev]al diff]5t times4 ,let ! meat 9 ! mean:ile lie ei!r on clean /raw1 or on a cold brick or /one floor3 x w require f a =tnight to ?ree weeks' cur+1 accord+ to ! /ate ( ! atmosph]e4 ,:5 done1 hang x 9 a cool dry place1 :]e !re is a ?or\gh curr5t ( air1 & let x rema9 !re until x is p]fectly dry1 :5 ! salt w be f\nd to h cry/alliz$ ^u ! surface4 ,! meat may !n be remov$ to y\r /ore1 & kept 9 a close *e/1 surr\nd$ ) clean out] /raw4 ,if v l>ge1 ! hams w n be 9 p]fection 9 less ?an twelve mon?s f ! "t ( _! be+ /or$40 ,pork #bj /one2 salt1 #bj lbs42 saltpetre1 #bj oz42 sug>1 #aj oz42 #ad to #ba days4 ,,k5ti% ,,mode ,,( ,,cutt+ ,,up ,,& ,,cur+ ,a ,,pig4 ,to a pork] ( sixte5 /one ,k5ti% weight 7t is to say1 eight p\nds to ! /one1 or n9e /one two p\nds ( common weight71 all[ two gallons ( salt1 two p\nds ( saltpetre1 "o p\nd ( co>se sug>1 & two p\nds ( bay-salt well dri$ & r$uc$ to p[d]4 ,put aside ! hams & *eeks to be cur$ by !mselves2 let ! feet1 e>s1 tail1 & eye-p>ts ( ! head be salt$ = imm$iate eat+2 ! blade-bones1 & ends ( ! lo9s & ribs res]v$ = sausage-meat %\ld x be want$1 & ! lo9 & sp>e-ribs = roa/+4 ,divide & salt ! rema9d] ?us3 ,mix well toge!r ! saltpetre1 sug>1 & bay-salt1 & rub ! pork g5tly ) !m 9 e "p2 cov] ! bottom ( ! pickl+ tub ) salt1 & pack 9 ! pork z closely z possible1 ) a portion ( ! rema9+ salt betwe5 ea* lay]4 ,a v little wat] is sometimes spr9kl$ 9 to facilitate ! dissolv+ ( ! salt into a br9e1 b ?is is always bett] avoid$1 & 9 damp wea!r w n be ne$$4 ,if 9 a =tnight x %\ld n h ris51 s z almo/ entirely to cov] ! meat1 boil a /rong br9e ( salt1 saltpetre1 sug>1 & bay-salt2 let x rema9 until p]fectly cold1 & !n p\r x ov] ! pork4 ,a bo>d1 ) a heavy /one weight ^u x1 %\ld be kept ^u ! meat to =ce x d[n "u ! br9e4 ,9 f ?ree to f\r mon?s x w be fit = table1 & w be delicate & excell5t pickl$ pork4 ,! pickl+ p>ts ( a pork] ( sixte5 /one 7,k5ti% weight1 or n9e /one two p\nds ( common weight1 or f\rte5 p\nds to ! /one72 common salt1 #b gallons2 saltpetre1 #b lbs42 co>se sug>1 #a lb43 bay-salt1 #b lbs4 ,,fr5* ,,bacon ,,= ,,l>d+4 ,cut ! bacon f ! pig ) z little lean to x z possible4 ,rub x well 9 e "p ) salt :i* has be5 dri$1 r$uc$ to p[d]1 & sift$2 put ! lay]s ( bacon close aga9/ & ^u ea* o!r1 9 a %all[ wood5 tr\gh1 & set 9 a cool1 b n a damp cell>2 add m salt all r\nd ! bacon1 & lay a bo>d1 ) a v heavy weight ^u x4 ,let x rema9 = six weeks1 !n hang x up 9 a dry & airy place4 ,pork1 #ad lbs42 salt1 #ad oz43 #f weeks4 ,,to ,,pickle ,,*eeks ,,( ,,bacon ,,& ,,hams4 ,"o p\nd ( common salt1 "o p\nd ( ! co>se/ sug>1 & "o ounce ( saltpetre1 9 f9e p[d]1 to ea* /one 7f\rte5 p\nds7 ( ! meat w answ] ?is purpose extremely well4 ,an ounce ( black pepp] c be add$1 if lik$1 & :5 less sug> is pref]r$1 ! proportion c be dim9i%$ "o half1 & ! quantity ( salt z mu* increas$4 ,bacon also may be cur$ by ?is receipt1 or by ! ,bordyke "o = hams4 ,a mon? is suffici5t "t = ! salt+1 unless ! pork be v l>ge1 :5 five weeks mu/ be all[$ = a ham4 ,! +r$i5ts %\ld be well mix$1 & all appli$ at ! same "t4 ,to ea* #ad lbs4 ( pork1 salt1 #a lb42 co>se sug>1 #a lb42 saltpetre1 #a oz42 pepp] 7if us$71 #a oz43 #d to #e weeks4 ,,monsieur ,,ude's ,,receipt1 ,,hams ,,sup]ior ,,to ,,we/phalia4 7,excell5t47 8,take ! hams z soon z ! pig is suffici5tly cold to be cut up1 rub !m well ) common salt1 & leave !m = ?ree days to dra92 ?r[ away ! br9e1 & = a c\ple ( hams ( f fifte5 to eighte5 p\nds weight1 mix toge!r two ounces ( saltpetre1 a p\nd ( co>se sug>1 & a p\nd ( common salt2 rub ! hams 9 e "p ) ^!1 lay !m into deep pickl+-pans ) ! r9d d[nw>ds1 & keep !m = ?ree days well cov]$ ) ! salt & sug>2 !n p\r ov] !m a bottle ( good v9eg>1 & turn !m 9 ! br9e1 & ba/e !m ) x daily = a mon?2 dra9 !m well1 rub !m ) bran1 & let !m be hung = a mon? high 9 a *imney ov] a wood-fire to be smok$40 ,hams1 ( f #ae to #ah lbs4 ea*1 #b2 to dra9 #c days4 ,common salt1 & co>se sug>1 ea* #a lb42 saltpetre1 #b oz43 #c days4 ,v9eg>1 #a bottle3 #a mon?4 ,to be smok$ #a mon?4 ,obs4--,su* ( our read]s z %all make trial ( ?is admirable receipt1 w ackn[l$ge1 we d\bt n1 t ! hams ?us cur$ are 9 reality sup]ior to ^? ( ,we/phalia4 ,x 0 orig9ally giv5 to ! public by ! celebrat$ ,fr5* cook1 ,monsieur ,ude4 ,he directs t ! hams :5 smok$ %\ld be hung z high z possible f ! fire1 t ! fat may n be melt$2 a v necess>y precaution1 z ! mode ( _! be+ cur$ r5d]s x peculi>ly liable to d s4 ,?is1 inde$1 is some:at p]ceptible 9 ! cook+1 :i* ought1 !re=e1 to be conduct$ ) especial c>e4 ,! hams %\ld be v s(tly simm]$1#hd & n ov]-done4 ,!y %\ld be l>ge1 & ( f9ely-f$ pork1 or ! receipt w n answ]4 ,we give ! result ( our fir/ trial ( x1 :i* 0 p]fectly successful1 ! ham cur$ by x be+ ( ! f9e/ possible flav\r4 ,footnote #hd3 ,we h n _h ! trial made ourselves1 b we ?9k !y w\ld be ev5 f9] bak$ ?an boil$4 ,leg ( ,suffolk f>m-h\se pork1 #ad to #ae lbs42 saltpetre1 #a-a_/d oz42 /rong co>se salt1 #f oz42 co>se sug>1 #h oz43 #c days4 ,f9e :itew9e v9eg>1 #a p9t4 ,9 pickle1 turn$ daily1 #a mon?4 ,smok$ ov] wood1 #a mon?4 ,obs4--8,:5 two hams are pickl$ toge!r1 a small] proportion ( ! +r$i5ts is requir$ = ea*1 ?an = "o :i* is cur$ by itself40 ,,sup]-,,excell5t ,,bacon4 ,= sev]al successive ye>s1 aft] fir/ te/+ ! above receipt1 we _h x adopt$ = cur+ bacon1 ) ev5 m highly satisfactory results1 z x 0 ( incomp>able flav\r1 & rema9$ good = a great l5g? ( "t1 ! v9eg> pres]v+ x entirely f becom+ ru/$4 ,well-f$ pork ( delicate size 0 always us$ = x1 & excell5t v9eg>4 ,! +r$i5ts 7 add$ 9 ! proportions giv5 9 ! receipt = ! ,suffolk ham :i* prece$s ?is1 & ! same "t 0 all[$ = ! salt+ & smok+4 ,,hams4 7,bordyke ,receipt47 ,aft] ! hams h be5 rubb$ ) salt1 & well dra9$ f ! br9e1 accord+ to our previ\s directions1 take1 = ea* f\rte5 p\nds weight ( ! pork1 "o ounce ( saltpetre 9 f9e p[d] mix$ ) ?ree ounces ( v br[n sug>2 rub ! meat 9 e "p ) ^!1 & let x rema9 "s h\rs1 !n cov] x well ) eight ounces ( bay-salt1 dri$ & p\nd$1 & mix$ ) f\r ounces ( common salt3 9 f\r days add "o p\nd ( treacle1 & keep ! hams turn$ daily1 & well ba/$ ) ! pickle = a mon?4 ,hang !m up to dra9 = a night1 fold !m 9 br[n pap]1 & s5d !m to be smok$ = a mon?4 ,an ounce ( gr\nd black pepp] is (t5 mix$ ) ! saltpetre 9 ?is receipt1 & ?ree ounces ( bruis$ junip]-b]ries are rubb$ on to ! meat be=e ! salt is add$1 :5 hams ( a v high flav\r are desir$4 ,ham1 #ad lbs42 saltpetre1 #a oz42 co>se sug>1 #c oz43 #h to #ab h\rs4 ,bay-salt1 #a_/b lb42 common salt1 #d oz43 #d days4 ,treacle1 #a lb43 #a mon?4 ,to height5 flav\r1 black pepp]1 #a oz2 junip]-b]ries1 #c oz4 ,,to ,,boil ,a ,,ham4 ,! degree ( soak+ :i* mu/ be giv5 to a ham be=e x is boil$1 mu/ dep5d bo? on ! mann] 9 :i* x has be5 cur$1 & on its age4 ,if highly salt$1 h>d1 & old1 a day & night1 or ev5 long]1 may be requisite to dilate ! pores suffici5tly1 & to extract a portion ( ! salt4 ,to d ei!r effectually ! wat] mu/ be sev]al times *ang$ dur+ ! /eep+4 ,we g5]ally f9d hams cur$ by any ( ! receipts :i* we h giv5 9 ?is *apt] q en\gh soak$ 9 twelve h\rs2 & !y are m frequ5tly laid into wat] only e>ly 9 ! morn+ ( ! day on :i* !y are boil$4 ,^? pickl$ by ,monsieur ,ude's receipt ne$ mu* less /eep+ ?an any o!rs4 ,aft] ! ham has be5 scrap$1 or bru%$1 z clean z possible1 p>e away lightly any "p :i*1 f be+ black5$ or ru/y1 w\ld disfigure x2 ?\gh x is bett] n to cut ! fle% at all unless x be really requisite = ! good appe>ance ( ! jo9t4 ,lay x into a ham-kettle1 or into any o!r vessel ( a simil> =m1 & cov] x pl5tifully ) cold wat]2 br+ x v sl[ly to boil1 & cle> (f c>efully ! scum :i* w be ?r[n up 9 great abundance4 ,s soon z ! wat] has be5 cle>$ f ?is1 draw back ! pan q to ! edge ( ! /ove1 t ! ham may be simm]$ s(tly b /eadily1 until x is t5d]4 ,on no acc\nt all[ x to boil fa/4 ,a bun* ( h]bs & ?ree or f\r c>rots1 ?r[n 9 directly aft] ! wat] has be5 skimm$1 w improve x4 ,:5 x c be prob$ v easily ) a %>p skew]1 or l>d+-p91 lift x out1 /rip (f ! sk91 & %\ld !re be an ov5 at h&1 set x 9 = a few m9utes aft] hav+ laid x on a dra9]2 /rew f9e rasp+s ov] x1 or grate a h>d-toa/$ cru/1 or sift ^u x ! prep>$ bread ( ,*apt] ,v41 unless x is to be glaz$1 :5 nei!r ( ^! mu/ be us$4 ,small ham1 #c-a_/b to #d h\rs2 mod]ate siz$1 #d to #d-a_/b h\rs2 v l>ge1 #e to #e-a_/b h\rs4 ,obs4--,we h se5 ! foll[+ mann] ( boil+ a ham recomm5d$1 b we h n tri$ x3--8,put into ! wat] 9 :i* x is to be boil$1 a qu>t ( old cid] & a p9t ( v9eg>1 a l>ge bun* ( sweet h]bs1 & a bay leaf4 ,:5 x is two-?irds done1 sk91 cov] x ) rasp+s1 & set x 9 an ov5 until x is done en\gh3 x w prove incomp>ably sup]ior to a ham boil$ 9 ! usual way40 ,,to ,,g>ni% ,,& ,,ornam5t ,,hams ,,9 ,,v>i\s ,,ways4 ,:5 a ham has be5 c>efully & delicately boil$1 ! r9d :ile x is /ill w>m1 may be c>v$ 9 v>i\s fanciful %apes to decorate x2 & a portion ( x left r\nd ! knuckle 9 a semi-circul> =m ( f\r or five in*es deep1 may at all times be easily scollopp$ at ! edge or cut into po9ts 7v&ykes74 ,?is1 :ile pres]v+ a "* ( complete simplicity = ! di%1 w give x an air ( neatness & f9i% at a slight co/ ( "t & tr\ble4 ,a pap] frill %\ld be plac$ r\nd ! bone4 ,! ,g]mans cut ! ham-r9d aft] x has be5 /ripp$ f ! jo9t1 into small leaves & simil> 8prett9esses10#he & arrange !m 9 a g>l&1 or o!r approv$ device1 ^u its surface4 ,9 ,irel& & else:]e1 bread ev5ly slic$1 & /amp$ out ) cutt]s mu* small] ?an a f\rp5ny-piece1 !n c>efully fri$ or col\r$ 9 ! ov51 is us$ to =m designs ^u hams aft] !y are glaz$4 ,l>ge dice ( cle> firm sav\ry jelly =m _! mo/ appropriate g>ni%1 because !y are int5d$ to be eat5 ) !m4 ,= ! mann] ( mak+ ?is1 & glaze also see ,*apt] ,,iv4 ,footnote #he3 ,?is %\ld be done ) a confection>y or pa/e cutt]4 ,! ham %[n 9 ,plate ,v41 :i* foll[s ! directions = 8,c>v+10 is ( v good appe>ance2 b 9 common ,engli% kit*5s g5]ally1 ev5 ! degree ( arti/ic skill requir$ to =m its decorations well1 is n (t5 to be met )4 ,,fr5* ,,receipt ,,= ,,boil+ ,a ,,ham4 ,aft] hav+ soak$1 ?or\ghly clean$1 & trimm$ ! ham1 put ov] x a little v sweet clean hay1 & tie x up 9 a ?9 clo?2 place x 9 a ham kettle1 a brais+ pan1 or any o!r vessel z ne>ly ( its size z c be1 & cov] x ) two p>ts ( cold wat] & "o ( light :ite w9e 7we ?9k ! read] w p]haps f9d cid] a good sub/itute = ?is72 add1 :5 x boils & has be5 skimm$1 f\r or five c>rots1 two or ?ree onions1 a l>ge bun* ( sav\ry h]bs1 & ! smalle/ bit ( g>lic4 ,let ! :ole simm] g5tly f f\r to five h\rs1 or long] %\ld ! ham be v l>ge4 ,:5 p]fectly t5d]1 lift x out1 take (f ! r9d1 & spr9kle ov] x "s f9e crumbs1 or "s rasp+s ( bread mix$ ) a little f9ely m9c$ p>sley4 ,obs4--,=eign cooks g5]ally leave hams1 brais$ jo9ts1 & v>i\s o!r prep>$ meats int5d$ to be s]v$ cold1 to cool d[n p>tially 9 ! liquor 9 :i* !y are cook$2 & ?is r5d]s !m m succul5t2 b = small frugal families ! plan does n altoge!r answ]1 because ! moi/ure ( ! surface 7:i* w\ld evaporate quickly if !y 7 tak5 out q hot7 prev5ts _! keep+ well = any l5g? ( "t4 ,! same objection exi/s to s]v+ hams laid ^u1 or closely g>ni%$ ) sav\ry jelly 7aspic71 :i* becomes mu* m quickly unfit = table ?an ! hams !mselves4 ,^! consid]ations1 :i* may appe> insignificant to "s ( our read]s1 w h weight ) ^? :o are compell$ to regulate _! exp5ses ) economy4 ,,to ,,bake ,a ,,ham4 ,unless :5 too salt f n be+ suffici5tly soak$1 a ham 7p>ticul>ly a "y & fre% "o7 eats mu* bett] bak$ ?an boil$1 & rema9s long] good4 ,! saf] plan to ensure its be+ suffici5tly /eep$1 is to lay x into pl5ty ( cold wat] ov] night4 ,! foll[+ day soak x = an h\r or m 9 w>m wat]1 wa% x delicately clean1 trim smoo?ly (f all ru/y p>ts1 & lay x ) ! r9d d[nw>ds into a l>ge common pie-di%2 press an oil$ pap] closely ov] x1 & !n fa/5 securely to ! edge ( ! di% a ?ick cov] ( co>se pa/e2 & s5d ! ham to a mod]ate ov51 ( :i* ! heat w be well su/a9$ until x is bak$4 ,or1 :5 m conv5i5t1 lay ! ham at once--r9d d[nw>ds--on ! pa/e1 ( :i* suffici5t %\ld be made1 & roll$ (f to an in* 9 ?ickness1 to completely envelope x4 ,press a %eet ( oil$ foolscap pap] ^u x2 ga!r up ! pa/e firmly all r\nd1 draw & p9* ! edges toge!r1 & fold !m ov] on ! upp] side ( ! ham1 tak+ c>e to close !m s t no gravy c escape4 ,s5d x to a well-heat$1 b n a fi]ce ov54 ,a v small ham w require q ?ree h\rs bak+1 & a l>ge "o five4 ,! cru/ & ! sk9 mu/ be remov$ :ile x is hot4 ,:5 "p only ( a ham is dress$1 ?is mode is bett] f> ?an boil+ x4 ,,to ,,boil ,,bacon4 ,:5 v highly salt$ & dri$1 x %\ld be soak$ = an h\r be=e x is dress$4 ,scrape & wa% x well1 cov] x pl5tifully ) cold wat]1 let x bo? heat & boil sl[ly1 remove all ! scum ) c>e1 & :5 a =k or skew] w p5etrate ! bacon easily lift x out1 /rip (f ! sk91 & /rew rasp+s ( bread ov] ! top1 or grate ^u x a h>d-cru/ :i* has be5 toa/$ until x is crisp q ?r\gh2 or %\ld x be at h&1 use = ! purpose ! bread recomm5d$ at page #ajc1 !n dry x a little be=e ! fire1 or set x = a few m9utes into a g5tle ov54 ,bacon requires long boil+1 b ! precise "t dep5ds ^u its quality1 ! fle% ( "y pork]s becom+ t5d] mu* soon] ?an t ( old] ones2 sometimes too1 ! mann] 9 :i* ! animal has be5 f$ r5d]s ! meat h>d1 & x w !n1 unless ?or\ghly cook$1 prove v indige/ible4 ,f t5 to fifte5 m9utes less = ! p\nd1 mu/ be all[$ = unsmok$ bacon1 or = pickl$ pork4 ,smok$ bacon 7/rip$71 #b lbs41 f #a-a_/d to #a-a_/b h\r2 unsmok$ bacon or pork1 #a to #a-a_/d h\r4 ,obs4--,! ?icke/ "p ( a l>ge side or flit* ( bacon w require f tw5ty to ?irty m9utes long] boil+ ?an ! ?9n] side4 ,,bacon ,,broil$ ,,or ,,fri$4 ,cut x ev5ly 9 ?9 slices or ra%]s1 z !y are g5]ally call$1 p>e f !m all r9d & ru/1 curl !m r\nd1 fa/5 !m ) small slight skew]s1 !n fry1 broil1 or toa/ !m 9 a ,dut* ov52 draw out ! skew]s be=e !y are s5t to table4 ,a few m9utes w dress !m ei!r way4 ,!y may also be cook$ )\t be+ curl$4 ,! r9d %\ld always be tak5 (f1 & ! bacon g5tly toa/$1 grill$1 or fri$1 t x may be well done )\t be+ too mu* dri$ or h>d5$3 x %\ld be cut ?94 ,,dress$ ,,ra%]s ,,( ,,bacon4 ,slice r ?ick] ?an = fry+ "s cold boil$ bacon1 & /rew x lightly on bo? sides ) f9e rasp+s ( bread1 or ) a grat$ cru/ :i* has be5 v sl[ly & gradually toa/$ until br[n q ?r\gh4 ,toa/ or w>m ! ra%]s 9 a ,dut* ov51 & s]ve !m ) veal cutlets1 or any o!r delicate meat4 ,! bacon ?us dress$ is mu* m delicate ?an :5 broil$ or fri$ )\t ! previ\s boil+4 #d to #e m9utes4 ,,tonbridge ,,brawn4 ,split op5 ! head ( a pig ( middl+ size1 remove ! bra9 & all ! bones1 /rew ! inside r ?ickly ) f9e salt1 & let x dra9 until ! foll[+ day4 ,cleanse ! e>s & feet 9 ! same mann]3 wipe !m all f ! br9e1 lay !m into a l>ge pan1 & rub !m well ) an ounce & a half ( saltpetre mix$ ) six ounces ( sug>2 9 twelve h\rs1 add six ounces ( salt2 ! next day p\r a qu>t] ( a p9t ( good v9eg> ov] !m1 & keep !m turn$ 9 ! pickle e tw5ty-f\r h\rs = a week2 !n wa% x (f ! e>s & feet1 & boil !m = ab\t an h\r & a half2 bone ! feet :ile !y are w>m1 & trim ! gri/le f ! l>ge ends ( ! e>s4 ,:5 ^! are ready1 mix a l>ge grat$ nutmeg ) a teaspoonful & a half ( mace1 half a teaspoonful ( cay5ne1 & z mu* ( cloves4 ,wa%1 b d n soak ! head2 wipe & flatt5 x on a bo>d2 cut "s ( ! fle% f ! ?icke/ p>ts1 & 7:5 ! :ole ( ! meat has be5 season$ equally ) ! spices7 lay x on ! ?9ne/2 int]mix x ) t ( ! e>s & feet1 roll x up v tight1 & b9d x firmly ) broad tape2 fold a ?9 pudd+-clo? q closely r\nd x1 & tie x securely at bo? ends4 ,a brais+-pan1 f its =m1 is be/ adapt$ = boil+ x1 b if !re be n "o at h&1 place ! head 9 a vessel adapt$ to its size1 ) ! bones & trimm+s ( ! feet & e>s1 a l>ge bun* ( sav\ry h]bs1 two mod]ate-siz$ onions1 a small head ( cel]y1 ?ree or f\r c>rots1 a teaspoonful ( pepp]corns1 & suffici5t cold wat] to cov] x well2 boil x v g5tly = f\r h\rs1 & leave x until two p>ts cold 9 ! liquor 9 :i* x 0 boil$4 ,take (f ! clo?1 & put ! brawn betwe5 two di%es or tr5*]s1 ) a heavy weight on ! upp] "o4 ,! next day take (f ! fillets ( tape1 & s]ve ! head :ole or slic$ ) ! brawn sauce ( ,*apt] ,,vi4 ,,italian ,,pork ,,*eese4 ,*op1 n v f9e1 "o p\nd ( lean pork ) two p\nds ( ! inside fat2 /rew ov]1 & mix ?or\ghly ) !m ?ree teaspoonsful ( salt1 ne>ly half z mu* pepp]1 a half-tablespoonful ( mix$ p>sley1 ?yme1 & sage 7& sweet-basil1 if x c be procur$71 all m9c$ extremely small4 ,press ! meat closely & ev5ly into a %all[ t91--su* z are us$ = ,york%ire pudd+s w answ] well1--& bake x 9 a v g5tle ov5 f an h\r to an h\r & a half3 x is s]v$ cold 9 slices4 ,%\ld ! proportion ( fat be consid]$ too mu*1 x c be dim9i%$ on a second trial4 ,m9c$ mu%rooms or truffles may be add$ ) v good effect to all meat cakes1 or compositions ( ?is k9d4 ,lean ( pork1 #a lb42 fat1 #b lbs42 salt1 #c teaspoonsful2 pepp]1 #a-a_/b teaspoonful2 mace1 #a_/b teaspoonful2 nutmeg1 #a small2 mix$ h]bs1 #a l>ge tablespoonful3 #a to #a-a_/b h\r4 ,,sausage-,,meat ,,cake1 ,,or1 ,,pa9 ,,de ,,porc ,,frais4 ,season v highly f two to ?ree p\nds ( good sausage-meat1 bo? ) spices & ) sage1 or ) ?yme & p>sley1 if ^! be pref]r$2 press ! mixture into a pan1 & proce$ exactly z = ! veal-cake ( ,*apt] ,,xi4 ,a few m9c$ es*alots c be mix$ ) ! meat = ^? :o l _! flav\r4 ,,sausages4 ,common f>m-h\se sausages are made ) ne>ly equal p>ts ( fat & lean pork1 co>sely *opp$1 & season$ ) salt & pepp] only4 ,!y are put into sk9s 7:i* h previ\sly be5 turn$ inside out1 scrap$ v ?91 wa%$ ) extreme nicety1 & wip$ v dry71 !n twi/$ into l9ks1 & %\ld be hung 9 a cool airy l>d]1 :5 !y w rema9 good = "s "t4 ,odd scraps & trimm+s ( pork are usually tak5 = sausage-meat :5 ! pig is kill$ & cut up at home2 b ! *9e & blade-bone are pref]r$ 9 g5]al = ! purpose4 ,! pork r9ds1 z we h already /at$1#hf w make a /rong & almo/ flav\rless jelly1 :i* may be us$ ) excell5t effect = /ock1 & :i*1 ) ! addition ( "s pork-bones1 pl5ty ( vegetables1 & "s dri$ peas1 w make a v nutriti\s s\p = ^? :o d n object to ! pork-flav\r :i* ! bones w give4 ,half an ounce ( salt1 & ne>ly or q a qu>t] ( an ounce ( pepp] w suffici5tly season ea* p\nd ( ! sausage-meat4 ,footnote #hf3 ,see ,s\pe des ,galles1 ,*apt] ,i4 ,,k5ti% ,,sausage-,,meat4 ,to ?ree p\nds ( lean pork1 add two ( fat1 & let bo? be tak5 cle> ( sk94 ,z sausages are light]1 ?\gh n s delicate1 :5 ! meat is some:at co>sely *opp$1 ?is diff]5ce %\ld be att5d$ to 9 mak+ !m4 ,:5 ! fat & lean are p>tially mix$1 /rew ov] !m two ounces & a half ( dry salt1 beat5 to p[d]1 & mix$ ) "o ounce ( gr\nd black pepp]1 & ?ree l>ge tablespoonsful ( sage1 v f9ely m9c$4 ,turn ! meat ) ! *opp+-knife1 until ! +r$i5ts are well bl5d$4 ,te/ x be=e x is tak5 (f ! block1 by fry+ a small portion1 t if m season+ be desir$1 x may at once be add$4 ,a full-siz$ nutmeg & a small dess]tspoonsful ( p\nd$ mace1 w\ld1 to _m ta/es1 improve x4 ,?is sausage-meat is usually =m$ into cakes1 :i*1 aft] be+ well fl\r$1 are roa/$ 9 a ,dut* ov54 ,!y mu/ be wat*$1 & (t5 turn$1 t no "p may be scor*$4 ,! meat may also be put into sk9s1 & dress$ 9 any o!r way4 ,lean ( pork1 #c lbs42 fat1 #b lbs42 salt1 #b-a_/b oz42 pepp]1 #a oz12 m9c$ sage1 #c l>ge tablespoonsful4 ,,excell5t ,,sausages4 ,*op1 fir/ sep>ately1 & !n toge!r1 "o p\nd & a qu>t] ( veal1 p]fectly free f fat1 sk91 & s9ew1 ) an equal weight ( lean pork1 & ( ! inside fat ( ! pig4 ,mix well1 & /rew ov] ! meat an ounce & a qu>t] ( salt1 half an ounce ( pepp]1 "o nutmeg grat$1 & a l>ge teaspoonful ( p\nd$ mace4 ,turn1 & *op ! sausages until !y are equally season$ ?r\gh\t1 & tol]ably f9e2 press !m into a clean pan1 & keep !m 9 a v cool place4 ,=m !m1 :5 want$ = table1 into cakes some?+ less ?an an in* ?ick2 & fl\r & fry !m !n = ab\t t5 m9utes 9 a little butt]1 or roa/ !m 9 a ,dut* or ,am]ican ov54 ,lean ( veal & pork1 ( ea* #a lb4 #d oz42 fat ( pork1 #a lb4 #d oz41 salt1 #a-a_/d oz42 pepp]1 #a_/b oz42 nutmeg1 #a2 mace1 #a l>ge teaspoonful1 fri$ 9 cakes1 #aj m9utes4 ,,p\nd$ ,,sausage-,,meat4 7,v good47 ,take f ! be/ end ( a neck ( veal1 or f ! fillet or lo91 a c\ple or m p\nds ( fle% )\t any int]mixture ( fat or sk92 *op x small1 & p\nd x ?or\ghly 9 a l>ge mort>1 ) half its weight ( ! inside1 or leaf-fat1 ( a pig2 proportion salt & spice to x by ! prec$+ receipt1 =m x into cakes1 & fry x z above4 ,,boil$ ,,sausages4 7,,entr,e47 ,9 ,l9coln%ire1 sausages are frequ5tly boil$ 9 ! sk9s1 & s]v$ ^u a toa/1 z a corn] di%4 ,!y %\ld be put into boil+ wat]1 & simm]$ f sev5 to t5 m9utes1 accord+ to _! size4 ,,sausages ,,& ,,*e/nuts4 7,,entr,e47 ,an excell5t di%4 7,fr5*47 ,roa/1 & take ! husk & sk9 f =ty f9e ,spani% *e/nuts2 fry g5tly1 9 a morsel ( butt]1 six small flat oval cakes ( f9e sausage-meat1 & :5 !y are well br[n$1 lift !m out & p\r into a saucepan1 :i* %\ld be bright 9 ! inside1 ! great] "p ( ! fat 9 :i* !y h be5 fri$2 mix ) x a l>ge teaspoonful ( fl\r1 & /ir ^! ov] ! fire till !y are well & equally br[n$2 !n p\r 9 by degrees ne>ly half a p9t ( /rong beef or veal bro?1 or gravy1 & two glasses ( good :ite w9e2 add a small bun* ( sav\ry h]bs1 & z mu* salt & pepp]1 or cay5ne1 z w season ! :ole prop]ly2 give x a boil1 lay 9 ! sausages r\nd ! pan1 & ! *e/nuts 9 ! c5tre2 /ew !m v s(tly = ne>ly an h\r2 take out ! h]bs1 di% ! sausages neatly1 & heap ! *e/nuts 9 ! c5tre1 /ra9 ! sauce ov] !m & s]ve !m v hot4 ,!re %\ld be no sage mix$ ) ! pork to dress ?us4 ,*e/nuts roa/$1 #dj2 sausages1 #f2 gravy1 ne>ly #a_/b p9t2 %]ry or ,madeira1 #b w9eglassesful3 /ew$ toge!r f #ej to #fj m9utes4 ,,truffl$ ,,sausages4 7,saucisses aux ,truffes47 ,) two p\nds ( ! lean ( "y t5d] pork1 mix "o p\nd ( fat1 a qu>t] ( a p\nd ( truffles1 m9c$ v small1 an ounce & a half ( salt1 a season+ ( cay5ne1 or q half an ounce ( :ite pepp]1 a nutmeg1 a teaspoonful ( fre%ly p\nd$ mace1 & a dess]tspoonful or m ( sav\ry h]bs dri$ & r$uc$ to p[d]4 ,te/ a morsel ( ! mixture2 height5 any ( ! season+s to ! ta/e2 & put ! meat into delicately clean sk9s3 if x be = imm$iate use1 & ! addition is lik$1 moi/5 x1 be=e x is dress$1 ) "o or two glassesful ( ,madeira4 ,! sub/itution ( a clove ( g>lic = ! truffles1 w conv]t ^! into ,saucisses a l' ,ail1 or g>lic sausages4 ---------------------------------------- -------------------------------- ,,*apt] ,,xiv4 ,p\ltry4 ,illu/ration ,,to ,,*oose ,,p\ltry4 ,,"y1 plump1 well-f$1 b n ov]-fatt$ p\ltry is ! be/4 ,! sk9 ( f[ls & turkeys %\ld be cle>1 :ite1 & f9ely gra9$1 ! brea/s broad & full-fle%$1 ! legs smoo?1 ! toes pliable & easily brok5 :5 b5t back2 ! birds %\ld also be heavy 9 proportion to _! size4 ,?is applies equally to geese & ducks1 ( :i* ! brea/s likewise %\ld be v plump1 & ! feet yell[ & flexible3 :5 ^! are r$ & h>d1 ! bills ( ! same col\r1 & ! sk9 full ( hairs1 & extremely co>se1 ! birds are old4 ,:ite-legg$ f[ls & *ick5s %\ld be *os5 = boil+1 because _! appe>ance is ! mo/ delicate :5 dress$2 b ! d>k-legg$ ones (t5 prove m juicy & ( bett] flav\r :5 roa/$1 & _! col\r !n is immat]ial4 ,e precaution %\ld be tak5 to prev5t p\ltry f becom+ ev] s slightly ta9t$ be=e x is cook$1 b unless ! wea!r be exce$+ly sultry1 x %\ld n be q fre%ly kill$2 pigeons only are ! bett] = be+ s1 & are ?\ght to lose _! flav\r by hang+ ev5 a day or two4 ,turkeys1 z we h /at$ 9 our receipts = !m1 are v t\gh & poor eat+ if n suffici5tly long kept4 ,a goose1 also1 9 w9t]1 %\ld hang "s days be=e x is dress$1 & f[ls1 likewise1 w be improv$ by x4 ,all k9ds ( p\ltry %\ld be ?or\ghly cook$1 ?\gh )\t be+ ov]done1 = no?+ 9 g5]al c m effectually de/roy ! appetite ?an ! ta/e & appe>ance ( _! fle% :5 br\ght to table half roa/$ or boil$4 ,,to ,,bone ,a ,,f[l ,,or ,,turkey ,,)\t ,,op5+ ,,x4 ,aft] ! f[l has be5 drawn & s+$1 wipe x inside & out ) a clean clo?1 b d n wa% x4 ,take (f ! head1 cut ?r\gh ! sk9 all r\nd ! fir/ jo9t ( ! legs1 & pull !m f ! f[l1 to draw out ! l>ge t5dons4 ,raise ! fle% fir/ f ! l[] "p ( ! back-bone1 & a little also f ! end ( ! brea/-bone1 if necess>y2 "w ! knife gradually to ! socket ( ! ?igh2 ) ! po9t ( ! knife deta* ! jo9t f x1 take ! end ( ! bone firmly 9 ! f+]s1 & cut ! fle% clean f x d[n to ! next jo9t1 r\nd :i* pass ! po9t ( ! knife c>efully1 & :5 ! sk9 is loos5$ f x 9 e "p1 cut r\nd ! next bone1 keep+ ! edge ( ! knife close to x1 until ! :ole ( ! leg is done4 ,remove ! bones ( ! o!r leg 9 ! same mann]2 !n deta* ! fle% f ! back & brea/-bone suffici5tly to enable y to rea* ! upp] jo9ts ( ! w+s2 proce$ ) ^! z ) ! legs1 b be especially c>eful n to pi]ce ! sk9 ( ! second jo9t2 x is usual to leave ! p9ions unbon$1 9 ord] to give m easily its natural =m to ! f[l :5 x is dress$4 ,! m]ry?\ght & neck-bones may n[ easily be cut away1 ! back & side-bones tak5 out )\t be+ divid$1 & ! brea/-bone sep>at$ c>efully f ! fle% 7:i*1 z ! "w progresses1 mu/ be turn$ back f ! bones ^u ! f[l1 until x is completely inside out74 ,aft] ! "o rema9+ bone is remov$1 draw ! w+s & legs back to _! prop] =m1 & turn ! f[l "r side outw>ds4 ,a turkey is bon$ exactly 9 ! same mann]1 b z x requires a v l>ge proportion ( =cemeat to fill x entirely1 ! legs & w+s are sometimes drawn into ! body1 to dim9i% ! exp5se ( ?is4 ,if v securely truss$1 & sewn1 ! bird may be ei!r boil$1 or /ew$ 9 ri* gravy1 z well z roa/$1 aft] be+ bon$ & =c$2 b x mu/ be mo/ g5tly cool$1 or x may bur/4 ,,ano!r ,,mode ,,( ,,bon+ ,a ,,f[l ,,or ,,turkey4 ,cut ?r\gh ! sk9 d[n ! c5tre ( ! back1 & raise ! fle% c>efully on ei!r side ) ! po9t ( a %>p knife1 until ! sockets ( ! w+s & ?ighs are rea*$4 ,till a little practice has be5 ga9$1 x w p]haps be bett] to bone ^! jo9ts be=e proce$+ fur!r2 b aft] !y are once deta*$ f x1 ! :ole ( ! body may easily be sep>at$ f ! fle% & tak5 out entire3 only ! neck-bones & m]ry?\ght w !n rema9 to be remov$4 ,! bird ?us prep>$ may ei!r be re/or$ to its orig9al =m1 by fill+ ! legs & w+s ) =cemeat1 & ! body ) ! liv]s ( two or ?ree f[ls mix$ ) alt]nate lay]s ( p>boil$ tongue fre$ f ! r9d1 f9e sausage meat1 or veal =cemeat1 or ?9 slices ( ! nice/ bacon1 or aught else ( good flav\r1 :i* w give a m>bl$ appe>ance to ! f[l :5 x is c>v$2 & !n be sewn up & truss$ z usual2 or ! legs & w+s may be drawn inside ! body1 & ! bird be+ fir/ flatt5$ on a table may be cov]$ ) sausage meat1 & ! v>i\s o!r +r$i5ts we h nam$1 s plac$ t x %all be ( equal ?ickness 9 e "p2 !n tightly roll$1 b\nd firmly toge!r ) a fillet ( broad tape1 wrapp$ 9 a ?9 pudd+-clo?1 closely ti$ at bo? ends1 & dress$ z foll[s3--,put x into a brais+-pan1 /ewpan1 or ?ick iron saucepan1 bright 9 ! inside1 & fitt$ z ne>ly z may be to its size2 add all ! *ick5 bones1 a bun* ( sweet h]bs1 two c>rots1 two bay-leaves1 a l>ge blade ( mace1 tw5ty-f\r :ite pepp]corns1 & any trimm+s or bones ( undress$ veal :i* may be at h&2 cov] ! :ole ) good veal-bro?1 add salt1 if ne$$1 & /ew x v s(tly1 f an h\r & a qu>t] to an h\r & a half2 let x cool 9 ! liquor 9 :i* x 0 /ew$2 & aft] x is lift$ out1 boil d[n ! gravy to a jelly & /ra9 x2 let x become cold1 cle> (f ! fat1 & s]ve x cut into l>ge dice or r\gh$1 & laid r\nd ! f[l1 :i* is to be s]v$ cold4 ,if re/or$ to its =m1 in/ead ( be+ roll$1 x mu/ be /ew$ g5tly = an h\r1 & may !n be s5t to table hot1 cov]$ ) mu%room1 or any o!r good sauce t may be pref]r$2 or x may be left until ! foll[+ day1 & s]v$ g>ni%$ ) ! jelly1 :i* %\ld be firm1 & v cle> & well-flav\r$2 ! liquor 9 :i* a calf's foot has be5 boil$ d[n1 add$ to ! bro?1 w give x ! necess>y degree ( consi/5ce4 ,fr5* cooks add ?ree or f\r onions to ^! prep>ations ( p\ltry 7! la/ ( :i* is call$ a galant9e72 b ^! our own ta/e w\ld lead u to reject4 ,roll$1 #a-a_/d to #a-a_/b h\r1 galant9e1 #a h\r4 ,obs4--,a c\ple ( f[ls1 bon$ & roll$1 make an excell5t pie4 ,,to ,,bone ,,f[ls ,,= ,,fricassees1 ,,curries1 ,,& ,,pies4 ,fir/ c>ve !m entirely into jo9ts1 !n remove ! bones1 beg9n+ ) ! legs & w+s1 at ! head ( ! l>ge/ bone2 hold ?is ) ! f+]s1 & "w ! knife z direct$ 9 ! receipt above4 ,! rema9d] ( ! birds is too easily done to require any in/ructions4 ,,to ,,roa/ ,a ,,turkey4 ,illu/ration3 ,turkey = roa/+4 ,9 v cold wea!r a turkey 9 its fea!rs w hang 79 an airy l>d]7 q a =tnight ) advantage2 &1 h[ev] f9e a quality ( bird x may be1 unless suffici5tly long kept1 x w prove n wor? ! dress+1 ?\gh x %\ld always be p]fectly sweet :5 prep>$ = table4 ,pluck1 draw1 & s+e x ) exce$+ c>e2 wa%1 & !n dry x ?or\ghly ) clean clo?s1 or m]ely wipe ! outside well1 )\t wett+ x1 & p\r wat] pl5tifully ?r\gh ! inside4 ,fill ! brea/ ) =cemeat 7,no4 #a1 ,*apt] ,,viii471 or ) ! f9e/ sausage meat1 highly season$ ) m9c$ h]bs1 lemon-r9d1 mace1 & cay5ne4 ,truss ! bird firmly1 lay x to a cle> s\nd fire1 ba/e x con/antly & b\ntifully ) butt]1 & s]ve x :5 done ) good br[n gravy1 & well-made bread sauce4 ,an entire *a9 ( delicate fri$ sausages is /ill (t5 plac$ 9 ! di%1 r\nd a turkey1 z a g>ni%4 ,x is usual to fold & fa/5 a %eet ( butt]$ writ+ pap] ov] ! brea/ to prev5t its be+ too mu* col\r$3 ?is %\ld be remov$ tw5ty m9utes be=e ! bird is done4 ,! =cemeat ( *e/nuts 7,no4 #ae1 ,*apt] ,,viii47 may be v advantage\sly sub/itut$ = ! common] k9ds 9 /uff+ x1 & ! body may !n be fill$ ) *e/nuts1 previ\sly /ew$ until t5d] 9 ri* gravy1 or simm]$ ov] a sl[ fire 9 pl5ty ( rasp$ bacon1 ) a high season+ ( mace1 nutmeg1 & cay5ne1 until !y are s2 or1 in/ead ( ?is1 well-made *e/nut sauce1 or a di% ( /ew$ *e/nuts1 may be s5t to table ) ! turkey4 ,obs4 #a4--;,b>on ,liebig's improv$ me?od ( roa/+ w be f\nd at p4 #aga1 & c be foll[$ always in/ead ( ! directions giv5 "h4 #a-a_/b to #b-a_/b h\rs4 ,obs4 #b4--;,a turkey %\ld be laid at fir/ f> f ! fire1 & drawn ne>] :5 half done1 ?\gh nev] suffici5tly s to scor* x2 x %\ld be well roa/$1 = ev5 ! mo/ invet]ate advocates ( und]dress$ meat w seldom tol]ate ! ta/e or sight ( p>tially-raw p\ltry ,,to ,,boil ,a ,,turkey4 ,illu/ration3 ,turkey = boil+4 ,a delicate b plump h5-turkey ( mod]ate size %\ld be select$ = boil+4 ,free ! sk9 mo/ c>efully f all ! /umps1 & draw ! bird1 us+ ! greate/ precaution n to break ! gall bladd]2 s+e x ) writ+ pap]1 take (f ! head & neck1 cut ?r\gh ! sk9 r\nd ! fir/ jo9t ( ! legs1 & draw !m (f3 ?is is be/ accompli%$ by fa/5+ ! feet to a /rong hook1 & !n pull+ ! bird away f x4 ,wa% x exce$+ly clean1 & !n wipe x dry1 fill ! brea/ ) ! =cemeat ,no4 #a or #b ( ,*apt] ,,viii41 or ) ! oy/]1 *e/nut1 or ,fr5* =cemeat1 ( :i* ! receipts are giv5 9 ! same *apt]4 ,9 truss+ x draw ! legs into ! body1 break ! brea/-bone1 & give ! turkey z r\nd & plump an appe>ance z c be4 ,put x into pl5ty ( w>m wat]1 or into z mu* boil+ wat] z w rise ab\t an in* ov] x1 & :5 x has q boil$ = t5 m9utes1 cool x d[n by ! addition ( cold wat]1 & !n take out a portion ( x1 leav+ only z mu* z w keep ! bird ?or\ghly cov]$ until x is ready = table4#hg ,cle> (f ! scum ) ! greate/ c>e z x is ?r[n to ! surface1 & boil ! bird v g5tly f an h\r & a half to two h\rs & a qu>t]4 ,a v l>ge turkey w\ld require a long] "t1 b x is unsuit$ to ?is mode ( cook+4 ,:5 ! oy/]-=cemeat is us$1 a l>ge ture5 ( ri* oy/] sauce %\ld accompany ! di%2 b cel]y sauce1 or good :ite sauce1 may o!rwise be s5t to table ) x2 & a boil$ tongue or a small ham is usually s]v$ 9 addition4 ,= a pla9 family d9n]1 a delicate *eek ( bacon is sometimes sub/itut$ = ei!r ( ^!1 & p>sley & butt] = a m exp5sive sauce4 ,fa/ boil+ w cause ! sk9 ( ! bird to break1 & mu/ !re=e be especially avoid$3 x %\ld hang = "s days be=e x is dress$1 = if q fre%ly kill$ x w n be t5d]1 b x mu/ be p]fectly sweet to be fit = table4 ,truss ! turkey by ! directions ( introductory *apt] on truss+4 ,footnote #hg3 ,z we h else:]e /at$1 all meat & fi% are injur$ by be+ cook$ 9 a mu* l>g] quantity ( wat] ?an is absolutely requir$ = !m4 ,mod]ate-siz$ turkey1 #a-a_/b to #b h\rs2 l>ge turkey1 long]2 v small "o1 less "t4 ,,turkey ,,bon$ ,,& ,,=c$4 7,an excell5t di%47 ,illu/ration3 ,cradle ,spit4 ,take a small1 well-kept1 b q sweet h5-turkey1 ( f sev5 to eight p\nds weight1 & remove1 by ! receipt = a f[l 7page #bfe71 all ! bones except ^? ( ! p9ions1 )\t op5+ ! bird2 draw x into %ape1 & fill x entirely ) exce$+ly f9e sausage meat1 beg9n+ ) ! legs & w+s2 plump ! brea/ well 9 prep>+ x1 & :5 its orig9al =m is q re/or$1 tie x securely at bo? ends1 & at ! extremities ( ! legs2 pass a slight iron skew] ?r\gh ^! & ! body1 & ano!r ?r\gh ! w+s & body2 !n lay a tw9e ov] ! back ( ! turkey1 & pass x "u ! ends ( ! fir/ skew]1 cross x 9 ! c5tre ( ! back1 & pass x "u ! ends ( ! second skew]2 !n c>ry x ov] ! p9ions to keep !m firmly 9 _! place1 & fa/5 x at ! neck4 ,:5 a cradle spit1 ( :i* ! engrav+ bel[ %[s ! =m1 & :i* op5s ) a jo9t to receive ! roa/1 is n at h&1 a bottle jack w be f\nd m conv5i5t ?an any o!r = hold+ ! turkey2 & aft] ! hook ( ?is is pass$ ?r\gh ! neck1 x mu/ be fur!r support$ by a /r+ runn+ across ! back & "u ! po9ts ( ! skew] :i* conf9es ! p9ions to ! hook2 =1 o!rwise1 its weight w\ld mo/ probably cause x to fall4 ,fl\r x well1 place x f> f ! fire until x is heat$ ?r\gh1 & ba/e x pl5tifully & incessantly ) butt]4 ,an h\r & ?ree qu>t]s w roa/ x well4 ,break & boil d[n ! bones = gravy 9 a p9t & a half ( wat]1 or good veal bro?1 ) a little salt1 a few slices ( cel]y1 a doz5 corns ( pepp]1 & a bran* or two ( p>sley4 ,br[n g5tly 9 a morsel ( fre% butt]1 a c\ple ( ounces ( lean ham1 add to !m a slight dr$g+ ( fl\r1 & a little cay5ne1 & p\r to !m ! bro? f ! bones1 aft] x has boil$ = an h\r1 & be5 /ra9$ & skimm$2 %ake ! /ewpan well r\nd1 & /ew ! gravy until x is want$ = table2 cle> x entirely f fat1 /ra91 & s]ve x v hot4 ,an es*alot or half an onion may be br[n$ ) ! ham :5 ei!r is lik$1 b _! flav\r is n1 we ?9k1 appropriate to p\ltry4 ,! turkey may be p>tially fill$ ) ! =cemeat ,no4 #a or #c ( ,*apt] ,,viii41 & ! sausage-meat may !n be plac$ on ei!r side ( x4 ,h5 turkey betwe5 #g & #h lbs4 weight1 bon$1 fill$ ) sausage-meat1 #c to #d lbs42 or ) =cemeat ,no4 #a1 or ) ,no4 #c1 ,*apt] ,,vi41 #a lb4 7t is to say1 #a lb4 ( bread-crumbs1 & ! o!r +r$i5ts 9 proportion47 ,sausage-meat1 #b to #c lbs4 roa/$ #a-c_/d h\r4 ,obs4--,:5 a common spit is us$ = ! turkey1 x mu/ be fa/5$ to1 & n put ^u x4 ,bread sauce c be s]v$ ) ! bird1 or n1 at pleasure4 ,x w be f\nd an improvem5t to moi/5 ! sausage-meat ) two or ?ree spoonsful ( wat]3 x %\ld be f9ely m9c$1 well spic$1 & mix$ ) h]bs1 :5 ! common =cemeat is n us$ 9 addition4 ,9 prep>+ x a p\nd & a qu>t] ( fat %\ld be mix$ ) ea* p\nd ( ! lean4 ,to give ! turkey a v good appe>ance1 ! brea/ may be l>d$ by ! directions ( page #aha4 ,,turkey ,,la ,,flam&e1 ,,or1 ,,d9de ,,p\dr,e4 ,prep>e z = boil+ a f9e well-kept h5 turkey2 wipe ! inside ?or\ghly ) a dry clo?1 b d n wa% x2 ?r[ 9 a little salt to draw out ! blood1 let x rema9 a c\ple ( h\rs or m1 !n dra9 & wipe x aga92 next1 rub ! outside 9 e "p ) ab\t f\r ounces ( f9e dry salt1 mix$ ) a l>ge tablespoonful ( p\nd$ sug>2 rub ! turkey well ) ^!1 & turn x e day = f\r days2 !n fill x entirely ) equal p>ts ( *oice sausage-meat1 & ( ! crumb ( bread soak$ 9 boil+ milk or cream1 & wrung dry 9 a clo?2 season ^! ) ! grat$ r9d ( a l>ge lemon & nutmeg1 mace1 cay5ne1 & f9e h]bs1 9 ! same proportion z = veal =cemeat 7,no4 #a1 ,*apt] ,,viii74 ,sew ! turkey up v securely1 & :5 truss$1 roll x 9 a clo?1 tie x closely at bo? ends1 put x into boil+ wat]1 & boil x v g5tly betwe5 ?ree & f\r h\rs4 ,:5 tak5 up1 spr9kle x ?ickly ) f9e crumbs ( bread1 mix$ ) pl5ty ( p>sley1 %r$ extremely small4 ,s]ve x cold1 ) a sauce made ( ! /ra9$ juice & grat$ r9d ( two lemons1 a teaspoonful ( made mu/>d1 & "o ( p\nd$ sug>1 ) z mu* oil z w prev5t its be+ m ?an pleasantly acid1 & a little salt1 if ne$$2 "w ^! toge!r until p]fectly mix$1 & s5d !m to table 9 a ture54 ,?is receipt 0 giv5 to u abroad1 by a ,flemi% lady1 :o _h _h ! di% (t5 s]v$ ) great success 9 ,p>is4 ,we h ins]t$ x on h] au?ority1 n on our own exp]i5ce2 b we ?9k x may be q dep5d$ on4 ,,to ,,roa/ ,a ,,turkey ,,p\lt4 ,! turkey-p\lt is 9 season :5ev] x is ( suffici5t size to s]ve4 ,9 ! e>li] spr+ mon?s x is v high 9 price1 b 9 summ]1 & z ! autumn advances1 may be _h at a m reasonable co/4 ,! great dem& = turkeys 9 ,engl& t[>ds ,*ri/mas1 & ! c>e :i* !y require 9 be+ re>$1 causes !m to be br\ght mu* less abundantly into ! m>kets :5 "y1 ?an !y are 9 =eign c\ntries2 9 _m ( :i* !y are v pl5tiful & v *eap4 ,a turkey-p\lt or half gr[n turkey1 makes a delicate roa/1 :i* "s p]sons mu* pref] to ! full-gr[n bird4 ,x is s]v$ ) ! head on1 b is g5]ally 9 o!r respects truss$ l a capon or a l>ge f[l1 except = fa%ionable tables1 = :i* x is sometimes arrang$ ) ! legs twi/$ back at ! fir/ jo9t1 & ! feet br\ght close to ! ?ighs 9 ! same mann] z ^? ( a woodcock4 ,x %\ld be well ba/$ ) good butt]1 & w require f an h\r to an h\r & a qu>t]'s roa/+4 ,if = ! second c\rse1 x may be di%$ on wat]-cresses3 p\r a little gravy r\nd x 9 ! di%1 & s5d m to table ) x 9 a ture54 ,,to ,,roa/ ,a ,,goose4 ,9 be/ season f ,septemb] to ,m>*4 ,illu/ration3 ,goose = roa/+4 ,aft] x has be5 pluck$ & s+$ ) c>e1 put into ! body ( ! goose two p>boil$ onions ( mod]ate size f9ely *opp$1 & mix$ ) half an ounce ( m9c$ sage-leaves1 a saltspoonful ( salt1 & half z mu* black pepp]1 or a proportionate quantity ( cay5ne2 to ^! add a small slice ( fre% butt]4 ,truss ! goose1 & aft] x is on ! spit1 tie x firmly at bo? ends t x may turn /eadily1 & t ! season+ may n escape2 roa/ x at a brisk fire1 & keep x con/antly ba/$4 ,s]ve x ) br[n gravy1 & apple or tomata sauce4 ,:5 ! ta/e is 9 fav\r ( a /rong] season+ ?an ! above1 :i* occurs we appreh5d b seldom1 use raw onions = x & increase ! quantity3 b %\ld "o /ill mild] be pref]r$1 mix a h&ful ( f9e bread-crumbs ) ! o!r +r$i5ts1 or two or ?ree m9c$ apples4 ,! body ( a goose is sometimes fill$ entirely ) ma%$ potatoes1 :i*1 = ?is purpose1 ought to be boil$ v dry1 & well bl5d$ ) two or ?ree ounces ( butt]1 or ) "s ?ick cream1 "s salt1 & :ite pepp] or cay5ne3 to ^! m9c$ sage & p>boil$ onions c also be add$ at pleasure4 ,a teaspoonful ( made-mu/>d1 half z mu* ( salt1 & a small portion ( cay5ne1 smoo?ly mix$ ) a glass ( port w9e1 are sometimes p\r$ into ! goose j be=e x is s]v$1 ?r\gh a cut made 9 ! apron4 #a-a_/b to #a-c_/d h\r4 ,obs4--,we extract1 = ! b5efit ( our read]s1 f a "w 9 our possession1 ! foll[+ passage1 ( :i* we h _h no opportunity ( te/+ ! correctness4 8,geese1 ) sage & onions1 may be depriv$ ( p[] to brea! =? any inc5se1 ?us3 ,p>e f a lemon all ! yell[ r9d1 tak+ c>e n to bruise ! fruit nor to cut s deeply z to let out ! juice4 ,place ?is lemon 9 ! c5tre ( ! season+ )9 ! bird4 ,:5 or be=e x is br\ght to table1 let ! flap be g5tly op5$1 remove ! lemon ) a tablespoon2 avoid break+1 & let x in/antly be ?r[n away1 z its :ite pi?y sk9 w h absorb$ all ! gross p>ticles :i* else w\ld h escap$40 ,,to ,,roa/ ,a ,,gre5 ,,goose4 ,season ! inside ) a little pepp] & salt1 & roa/ ! goose at a brisk fire f =ty to fifty m9utes4 ,s]ve x ) good br[n gravy only4 ,to ?is sorrel-sauce is sometimes add$ at n v mod]n ,engli% tables1 ,gre5 geese are nev] /uff$4 ,,to ,,roa/ ,a ,,f[l4 ,f[ls are always 9 season :5 !y c be procur$ suffici5tly "y to be t5d]4 ,ab\t ,febru>y !y become de> & sc>ce2 & small spr+ *ick5s are g5]ally v exp5sive4 ,z summ] advances !y decl9e 9 price4 ,illu/ration3 ,f[l = roa/+4 ,/rip (f ! fea!rs1 & c>efully pick e /ump f ! sk91 z no?+ c be m un9vit+ ?an ! appe>ance ( any k9d ( p\ltry :]e ?is has be5 neglect$1 nor m indicative ( slov5l9ess on ! "p ( ! cook4 ,take (f ! head & neck close to ! body1 b leave suffici5t ( ! sk9 to tie ov] ! "p t is cut4 ,9 draw+ ! bird1 d n op5 x m ?an is ne$ful1 & use great precaution to avoid break+ ! gall-bladd]4 ,hold ! legs 9 boil+ wat] = two or ?ree m9utes t ! sk9 may be peel$ f !m easily2 cut ! claws1 & !n1 ) a bit ( light$ writ+-pap]1 s+e (f ! hairs )\t black5+ ! f[l4 ,wa%1 & wipe x aft]w>ds v dry1 & let ! liv] & gizz>d be made delicately clean1 & fa/5$ into ! p9ions4 ,truss & spit x firmly2 fl\r x well :5 fir/ laid to ! fire1 ba/e x frequ5tly ) butt]1 & :5 x is done draw out ! skew]s1 di% x1 p\r a little good gravy ov]1 & s5d x to table ) bread1 mu%room1 egg1 *e/nut1 or olive sauce4 ,a common mode ( s]v+ roa/ f[ls 9 ,france is aux cressons1 t is1 laid ^u "y wat]-cresses1#hh :i* h previ\sly be5 fre$ f ! out] leaves1 ?or\ghly wa%$1 %ak5 dry 9 a clean clo?1 & spr9kl$ ) a little f9e salt1 & sometimes ) a small quantity ( v9eg>3 ^! %\ld cov] ! di%1 & aft] ! f[ls are plac$ on !m1 gravy %\ld be p\r$ ov] z usual4 ,footnote #hh3 ,?is is done ) _m o!r roa/s :i* are s]v$ 9 ! second c\rse b ! v9eg> is seldom add$ 9 ?is c\ntry4 ,! body ( a f[l may be fill$ ) v small mu%rooms prep>$ z = p>tridges 7see p>tridges ) mu%rooms71 !n sewn up1 roa/$1 & s]v$ ) mu%room-sauce3 ?is is an excell5t mode ( dress+ x4 ,a little rasp$ bacon1 or a bit or two ( ! lean ( beef or veal m9c$1 or cut into dice1 may be put inside ! bird :5 ei!r is consid]$ an improvem5t2 b its own liv]1 or t ( ano!r f[l1 w be f\nd to imp>t a mu* f9] flav\r ?an any ( ^! la/2 & s likewise w a teaspoonful ( really good mu%room-p[d] smoo?ly mix$ ) a slice ( good butt]1 & a season+ ( f9e salt & cay5ne4#hi ,footnote #hi3 ,we _c mu* recomm5d ^! m]e sup]fluities ( ! table4 ,full-siz$ f[l1 #a h\r3 "y *ick51 #be to #ce m9utes4 ,obs4--,z we h already obs]v$ 9 our g5]al rem>ks on roa/+1 ! "t mu/ be regulat$ by v>i\s circum/ances :i* we nam$1 & :i* ! cook %\ld always take into consid]ation4 ,a butt]$ pap] %\ld be fa/5$ ov] ! brea/1 & remov$ ab\t fifte5 m9utes be=e ! f[l is s]v$3 ?is w prev5t its tak+ too mu* col\r4 ,,roa/ ,,f[l4 7,a ,fr5* ,receipt47 ,fill ! brea/ ( a f9e f[l ) good =cemeat1 roa/ x z usual1 & :5 x is v ne>ly ready to s]ve take x f ! fire1 p\r lukew>m butt] ov] x 9 e "p1 & /rew x ?ickly ) v f9e bread-crumbs2 spr9kle ^! aga9 ) butt]1 & dip ! f[l into m crumbs4 ,put x d[n to ! fire1 & :5 x is ( a cle>1 light br[n all ov]1 take x c>efully f ! spit1 di%1 & s]ve x ) lemon-sauce1 & ) gravy ?ick5$ & mix$ ) pl5ty ( m9c$ p>sley1 or ) br[n gravy & any o!r sauce usually s]v$ ) f[ls4 ,sav\ry h]bs %r$ small1 spice1 & lemon-grate1 may be mix$ ) ! crumbs at pleasure4 ,d n p\r gravy ov] ! f[l :5 x is ?us prep>$4 ,,to ,,roa/ ,a ,,gu9ea ,,f[l4 ,let ! bird hang = z _m days z ! wea!r w all[2 !n /uff1 truss1 roa/1 & s]ve x l a turkey1 or leave ! head on & l>d ! brea/4 ,s5d gravy & bread-sauce to table ) x 9 ei!r case3 x w be f\nd excell5t eat+4 #c_/d to #a h\r4 ,,f[l ,,la ,,c>ls=s4 7,,entr,e47 ,bone a f[l )\t op5+ ! back1 & re/ore x to its orig9al =m by fill+ ! vacant spaces 9 ! legs & w+s ) =cemeat2 put a roll ( x also into ! body1 & a l>ge sausage fre$ f ! sk9 on ei!r side2 tie x v securely at bo? ends1 truss x ) f9e skew]s1 & roa/ x = a full h\r1 keep+ x ba/$ pl5tifully ) butt]4 ,:5 appe>ance is n reg>d$1 ! p9ions may be tak5 (f1 & ! legs & w+s drawn inside ! f[l1 :i* w !n require a mu* small] proportion ( =cemeat3--t direct$ = veal w answ] q well 9 a g5]al way1 b = a d9n] ( c]emony1 ,no4 #ag or #ah ( ! same ,*apt]1 %\ld be us$ 9 pref]5ce4 ,! f[l mu/ be ti$ securely to ! spit1 n put ^u x4 ,bon$ *ick5s are excell5t :5 entirely fill$ ) well-made mu%room =cemeat1 or v delicate & nicely season$ sausage-meat1 & ei!r roa/$ or /ew$4 ,br[n gravy1 or mu%room sauce %\ld !n be s5t to table ) !m4 ,,boil$ ,,f[ls4 ,illu/ration3 ,f[l = boil+4 ,:ite-legg$ p\ltry %\ld always be select$ = boil+ z x is ( bett] col\r :5 dress$ ?an any o!r4 ,truss ! f[ls firmly & neatly1 ) ! legs drawn into ! bodies1 & ! w+s twi/$ ov] ! backs2 let !m be well cov]$ ) wat]1 :i* %\ld be hot1 b n boil+ :5 !y are put 94 ,a full-siz$ f[l w require ab\t ?ree qu>t]s ( an h\r f ! "t ( its beg9n+ to simm]2 b "y *ick5s n m ?an f tw5ty to tw5ty-five m9utes3 !y %\ld be v g5tly boil$1 & ! scum %\ld be remov$ ) great c>e z x ga!rs on ! surface ( ! wat]4 ,ei!r ( ! foll[+ sauces may be s5t to table ) !m3 p>sley & butt]1 b*amel1 ,engli% :ite sauce1 oy/]1 cel]y1 or :ite-mu%room sauce4 ,! f[ls are (t5 di%$ ) small tufts ( delicately boil$ caulifl[] plac$ r\nd !m2 or ) "y vegetable m>r[ sc>cely l>g] ?an an egg1 m]ely p>$ & halv$ aft] x is dress$3 :ite sauce mu/ be s]v$ ) bo? ( ^!4 ,! liv]s & gizz>ds are n1 at ! pres5t day1 ev] s]v$ 9 ! w+s ( boil$ f[ls4 ,! liv]s may be simm]$ = f\r or five m9utes1 !n press$ to a smoo? pa/e ) a wood5 spoon1 & mix$ v gradually ) ! sauce1 :i* %\ld n boil aft] !y are add$4 ,full-siz$ f[l1 #c_/d h\r3 "y *ick5s1 #bj to #be m9utes4 ,obs4--,r less ?an half a gallon ( cold add$ to an equal quantity ( boil+ wat]1 w br+ x to ! prop] degree ( heat = putt+ 9 ! f[ls1 or ! same directions may be obs]v$ = !m z ^? giv5 = a boil$ turkey4 ,= ri*] modes ( boil+ p\ltry1 see ,blanc & ,pole1 ,*apt] ,,ix4 ,,to ,,broil ,a ,,*ick5 ,,or ,,f[l4 ,ei!r ( ^!1 :5 m]ely split & broil$1 is v dry & unsav\ry eat+2 b w be greatly improv$ if fir/ boil$ g5tly f five to t5 m9utes & left to become cold1 !n divid$1 dipp$ into egg & well season$ bread-crumbs1 pl5tifully spr9kl$ ) cl>ifi$ butt]1 dipp$ aga9 into ! crumbs1 & broil$ ov] a cle> & g5tle fire f half to ?ree qu>t]s ( an h\r4 ,x %\ld be s]v$ v hot1 ) mu%room-sauce or ) a little good pla9 gravy1 :i* may be ?ick5$ & flav\r$ ) a teaspoonful ( mu%room-p[d] mix$ ) half z mu* fl\r & a little butt]2 or ) "s ,espagnole4 ,x %\ld be op5$ at ! back1 & ev5ly divid$ q ?r\gh2 ! legs %\ld be truss$ l ^? ( a boil$ f[l2 ! brea/-bone1 or hat ( ! back may be remov$ at pleasure1 & bo? sides ( ! bird %\ld be made z flat z !y c be t ! fire may p5etrate e "p equally3 ! inside %\ld be fir/ laid t[>ds x4 ,! neck1 feet & gizz>d may be boil$ d[n ) a small quantity ( onion & c>rot1 previ\sly br[n$ 9 a morsel ( butt] to make ! gravy2 & ! liv]1 aft] hav+ be5 simm]$ ) !m = five or six m9utes1 may be us$ to ?ick5 x aft] x is /ra9$4 ,a teaspoonful ( lemon-juice1 "s cay5ne1 & m9c$ p>sley %\ld be add$ to x1 & a little arr[-root1 or fl\r & butt]4 #a_/b to #c_/d h\r4 ,,fricasse$ ,,f[ls ,,or ,,*ick5s4 7,,entr,e47 ,to make a fricassee ( good appe>ance )\t great exp5se1 prep>e1 ) exce$+ nicety1 a c\ple ( plump *ick5s1 /rip (f ! sk91 & c>ve !m v neatly4 ,res]ve ! w+s1 brea/s1 m]ry?\ghts1 & ?ighs2 & /ew d[n ! inf]ior jo9ts ) a c\ple ( blades ( mace1 a small bun* ( sav\ry h]bs1 a few :ite pepp]corns1 a p9t & a half ( wat]1 & a small half-teaspoonful ( salt4 ,:5 some?+ m ?an a ?ird "p r$uc$1 /ra9 ! gravy1 let x cool1 & skim (f e p>ticle ( fat4 ,arrange ! jo9ts :i* are to be fricasse$ 9 "o lay] if x c be done conv5i5tly1 & p\r to !m z mu* ( ! gravy z w ne>ly cov] !m2 add ! v ?9 r9d ( half a f9e fre% lemon1 & simm] ! f[ls g5tly f half to ?ree qu>t]s ( an h\r2 ?r[ 9 suffici5t salt1 p\nd$ mace1 & cay5ne1 to give ! sauce a good flav\r1 ?ick5 x ) a l>ge teaspoonful ( arr[-root1 & /ir to x ! ?ird ( a p9t ( ri* boil+ cream2 !n lift ! /ewpan f ! fire1 & %ake x briskly r\nd :ile ! beat5 yolks ( ?ree fre% eggs1 mix$ ) a spoonful or two ( cream1 are add$2 cont9ue to %ake ! pan g5tly above ! fire till ! sauce is j set1 b x mu/ n be all[$ to boil1 or x w curdle 9 an in/ant4 #a_/b to #c_/d h\r4 ,,engli% ,,*ick5 ,,cutlets4 7,,entr,e74 ,sk9 & cut into jo9ts "o or two "y *ick5s1 & remove ! bones ) c>e f ! brea/s1 m]ry?\ghts1 & ?ighs1 :i* are to be sep>at$ f ! legs4 ,mix well toge!r a teaspoonful ( salt1 ne>ly a f\r? z mu* ( mace1 a little grat$ nutmeg1 & "s cay5ne2 flatt5 & =m into good %ape1 ! bon$ jo9ts ( *ick51 & ! fle% ( ! w+s2 rub a little ( ! season+ ov] !m 9 e "p1 dip !m into beat5 egg1 & !n into v f9e bread-crumbs1 & fry !m g5tly 9 fre% butt] until !y are ( a delicate br[n4 ,"s ( ! bones & trimm+s may be boil$ d[n 9 half a p9t ( wat]1 ) a roll ( lemon-peel1 a little salt1 & eight or t5 :ite pepp]corns1 to make ! gravy :i*1 aft] be+ /ra9$ & cle>$ f fat1 may be p\r$ hot to "s ?ick5+ made 9 ! pan ) a slice ( fre% butt] & a dess]tspoonful ( fl\r3 a teaspoonful ( mu%room-p[d] w\ld improve x greatly1 & a small quantity ( lemon-juice %\ld be add$ be=e x is p\r$ out1 ) salt & cay5ne if requir$4 ,pile ! cutlets high 9 ! c5tre ( ! di%1 & s]ve ! sauce "u !m1 or 9 a ture54 ,,cutlets ,,( ,,f[ls1 ,,p>tridges1 ,,or ,,pigeons4 7,,entr,e47 7,fr5* ,receipt47 ,take closely (f ! fle% ( ! brea/ & w+ toge!r1 on ei!r side ( ! bone1 & :5 ! l>ge fillets1 z !y are call$1 are ?us rais$ f ?ree birds1 :i* w give b six cutlets1 take ! /rips ( fle% t lie "u ! w+s1 & t ( ! m]ry?\ghts1 & flatt5 two or ?ree ( ^! toge!r1 t !re may be n9e cutlets at lea/1 ( equal size4 ,:5 all are ready1 fry to a pale br[n z _m diamond-%ap$ sippets ( bread z !re are fillets ( f[l1 & let !m be q z l>ge2 place ^! be=e ! fire to dry1 & wipe out ! pan4 ,dip ! cutlets into "s yolks ( eggs1 mix$ ) a little cl>ifi$ butt]1 & /rew !m 9 e "p ) ! f9e/ bread-crumbs1 mod]ately season$ ) salt1 cay5ne1 & p\nd$ mace4 ,dissolve z mu* good butt] z w be requir$ to dress !m1 & fry !m 9 x ( a light amb]-col\r3 arrange !m ^u ! sippets ( bread1 pile !m high 9 ! di%1 & p\r a ri* br[n gravy or ,espagnole r\nd1 b n ov] !m4 ,,fri$ ,,*ick5 ,,la ,,malab>4 7,,entr,e47 ,?is is an ,indian di%4 ,cut up ! *ick51 wipe x dry1 & rub x well ) currie-p[d] mix$ ) a little salt2 fry x 9 a bit ( butt]1 tak+ c>e t x is ( a nice light br[n4 ,9 ! mean "t cut two or ?ree onions into ?9 slices1 draw !m out into r+s1 & cut ! r+s into little bits ab\t half an in* long2 fry !m = a long "t g5tly 9 a little cl>ifi$ butt]1 until !y h gradually dri$ up & are ( a delicate yell[-br[n4 ,be c>eful t !y are n burnt1 z ! burnt ta/e ( a s+le bit w\ld spoil ! flav\r ( ! :ole4 ,:5 !y are z dry z *ips1 )\t ! lea/ grease or moi/ure ^u !m1 mix a little salt ) !m1 /rew !m ov] ! fri$ *ick51 & s]ve up ) lemon on a plate4 ,we h extract$ ?is receipt f a clev] little "w call$ ! 8,h&-,book ( ,cook]y40 ,,ha%$ ,,f[l4 7,,entr,e47 ,aft] hav+ tak5 (f 9 jo9ts1 z mu* ( a cold f[l or f[ls z w suffice = a di%1 bruise ! bodies ) a pa/e roll]1 p\r to !m a p9t ( wat]1 & boil !m = an h\r & a half to two h\rs1 ) ! addition ( a little pepp] & salt only1 or ) a small quantity ( onion1 c>rot1 & sav\ry h]bs4 ,/ra91 & skim ! fat f ! gravy1 put x into a clean saucepan1 &1 %\ld x require ?ick5+1 /ir to x1 :5 x boils1 half a teaspoonful ( fl\r smoo?ly mix$ ) a small bit ( butt]2 add a little mu%room catsup1 or o!r /ore-sauce1 ) a slight season+ ( mace or nutmeg4 ,lay 9 ! f[l1 & keep x ne> ! fire until x is heat$ q ?r\gh1 & is at ! po9t ( boil+3 s]ve x ) fri$ sippets r\nd ! di%4 ,= a ha% ( high] reli%1 add to ! bones :5 !y are fir/ /ew$ d[n a l>ge onion m9c$ & br[n$ 9 butt]1 & be=e ! f[l is di%$1 add "s cay5ne & ! juice ( half a lemon4 ,,fr5* ,,& ,,o!r ,,receipts ,,= ,,m9c$ ,,f[l4 7,,entr,e47 ,raise f ! bones all ! m delicate p>ts ( ! fle% ( ei!r cold roa/1 or ( cold boil$ f[ls1 cle> x f ! sk91 & keep x cov]$ f ! air until x is want$ = use4 ,boil ! bones well bruis$1 & ! sk91 ) ?ree qu>t]s ( a p9t ( wat] until r$uc$ q half2 !n /ra9 ! gravy & let x cool2 next1 hav+ fir/ skimm$ (f ! fat1 put x into a clean saucepan1 ) a qu>t] ( a p9t ( cream1 an ounce & a half ( butt] well mix$ ) a dess]tspoonful ( fl\r1 & a little p\nd$ mace1 & grat$ lemon-r9d2 keep ^! /irr$ until !y boil1 !n put 9 ! f[l1 f9ely m9c$1 ) ?ree or f\r h>d-boil$ eggs *opp$ small1 & suffici5t salt1 & :ite pepp] or cay5ne1 to season x prop]ly4 ,%ake ! m9ce ov] ! fire until x is j ready to boil1 /ir to x quickly a squeeze ( lemon-juice1 di% x ) pale sippets ( fri$ bread1 & s]ve x imm$iately4 ,:5 cream _c easily be obta9$1 use milk1 ) a d\ble quantity ( butt] & fl\r4 ,to make an ,engli% m9ce1 omit ! h>d eggs1 heat ! f[l 9 ! prec$+ sauce or 9 a common b*amel1 or :ite sauce1 di% x ) small delicately poa*$ eggs 7^? ( ! gu9ea-f[l or bantam = example71 laid ov] x 9 a circle & s5d x quickly to table4 ,ano!r excell5t v>iety ( ! di% is also made by cov]+ ! f[l ?ickly ) v f9e bread-crumbs1 moi/5+ !m ) cl>ifi$ butt]1 & giv+ !m col\r ) a salam&]1 or 9 a quick ov54#ij ,footnote #ij3 ,= m9c$ f[l & oy/]s1 foll[ ! receipt = veal1 page #bca4 ,,fritot ,,( ,,cold ,,f[ls4 ,cut into jo9ts & take ! sk9 f "s cold f[ls lay !m into a deep di%1 /rew ov] !m a little f9e salt & cay5ne1 add ! juice ( a lemon1 & let !m rema9 = an h\r1 mov+ !m occasionally t !y may all absorb a portion ( ! acid2 !n dip !m "o by "o into "s ,fr5* batt] 7see ,*apt] ,v471 & fry !m a pale br[n ov] a g5tle fire4 ,s]ve !m g>ni%$ ) v gre5 crisp$ p>sley4 ,a few drops ( es*alot v9eg> may be mix$ ) ! lemon-juice :i* is p\r$ to ! f[ls1 or slices ( raw onion or es*alot1 & small bran*es ( sweet h]bs may be laid among/ !m1 & cle>$ (f be=e !y are dipp$ into ! batt]4 ,gravy made ( ! trimm+s1 ?ick5$1 & well flav\r$1 may be s5t to table ) !m 9 a ture52 & dress$ bacon 7see page #bei71 9 a di% ap>t4 ,,scallops ,,( ,,f[l ,,au ,b,,*amel4 7,,entr,e47 ,raise ! fle% f a c\ple ( f[ls z direct$ = cutlets 9 ! =ego+ receipt1 & take x z entire z possible f ei!r side ( ! brea/2 /rip (f ! sk91 lay ! fillets flat1 & slice !m into small ?9 scallops2 dip !m "o by "o into cl>ifi$ butt]1 & arrange !m ev5ly 9 a delicately clean & n l>ge fry+-pan2 spr9kle a season+ ( f9e salt ov]1 & j be=e ! di% is want$ = table1 fry !m quickly )\t all[+ !m to br[n2 dra9 !m well f ! butt]1 pile !m 9 ! c5tre ( a hot di%1 & sauce !m ) "s boil+ b*amel4 ,?is di% may be quickly prep>$ by tak+ a ready-dress$ f[l f ! spit or /ewpan1 & by rais+ ! fillets1 & slic+ ! scallops into ! boil+ sauce be=e !y h _h "t to cool4 ,fri$1 #c to #d m9utes4 ,,grillade ,,( ,,cold ,,f[ls4 ,c>ve & soak ! rema9s ( roa/ f[ls z = ! fritot :i* prec$es1 wipe !m dry1 dip !m into cl>ifi$ butt]1 & !n into f9e bread-crumbs1 & broil !m g5tly ov] a v cle> fire4 ,a little f9ely-m9c$ lean ( ham or grat$ lemon-peel1 ) a season+ ( cay5ne1 salt1 & mace1 mix$ ) ! crumbs w v>y ?is di% agreeably4 ,:5 fri$ in/ead ( broil$1 ! f[ls may be dipp$ into yolk ( egg in/ead ( butt]2 b ?is r5d]s !m too dry = broil+4 ,,f[ls ,,la ,,mayonnaise4 ,c>ve ) great nicety a c\ple ( cold roa/ f[ls2 place ! inf]ior jo9ts1 if !y are s]v$ at all1 close toge!r 9 ! middle ( a di%1 & arrange ! o!rs r\nd & ov] !m1 pil+ !m high 9 ! c5tre4 ,g>ni% !m ) ! he>ts ( "y lettuces cut 9 two1 & h>d-boil$ eggs1 halv$ l5g?wise4 ,at ! mom5t ( s]v+1 p\r ov] ! f[ls a well-made mayonnaise sauce 7see ,*apt] ,,vi471 or1 if pref]r$1 an ,engli% salad-dress+1 comp\nd$ ) ?ick cream1 in/ead ( oil4 ,,to ,,roa/ ,,ducks4 ,ducks are 9 season all ! ye>1 b are ?\ght to be 9 _! p]fection ab\t ,june or e>ly 9 ,july4 ,duckl+s 7or half-gr[n ducks7 are 9 ! greate/ reque/ 9 spr+1 :5 !re is no game 9 ! m>ket1 & o!r p\ltry is some:at sc>ce4 ,illu/ration3 ,ducks truss$4 ,9 prep>+ ^! = ! spit1 be c>eful to cle> ! sk9 entirely f ! /umps ( ! fea!rs2 take (f ! heads & necks1 b leave ! feet on1 & hold !m = a few m9utes 9 boil+ wat] to loos5 ! sk91 :i* mu/ be peel$ (f4 ,wa% ! inside ( ! birds by p\r+ wat] ?r\gh !m1 b m]ely wipe ! outsides ) a dry clo?4 ,put into ! bodies a season+ ( p>boil$ onions mix$ ) m9c$ sage1 salt1 pepp]1 & a slice ( butt] :5 ?is mode ( dress+ !m is lik$2 b z ! ta/e ( a :ole p>ty is seldom 9 its fav\r1 "o1 :5 a c\ple are roa/$1 is (t5 s]v$ )\t ! /uff+4 ,cut (f ! p9ions at ! fir/ jo9t f ! bodies1 truss ! feet beh9d ! backs1 spit ! birds firmly1 & roa/ !m at a brisk fire1 b d n place !m suffici5tly ne> to be scor*$2 ba/e !m con/antly1 & :5 ! brea/s are well plump$1 & ! /eam f !m draws t[>ds ! fire1 di%1 & s]ve !m quickly ) a little good br[n gravy p\r$ r\nd !m1 & "s also 9 a ture52 or in/ead ( ?is1 ) "s :i* has be5 made ) ! necks1 gizz>ds1 & liv]s well /ew$ d[n1 ) a slight season+ ( br[n$ onion1 "s h]bs1 & spice4 ,"y ducks1 #a_/b h\r3 full siz$1 f #c_/d to #a h\r4 ,obs4--,olive-sauce may be s]v$ ) roa/ z well z ) /ew$ ducks4 ,,/ew$ ,,duck4 7,,entr,e47 ,a c\ple ( q "y ducks1 or a f9e1 full-gr[n1 b /ill t5d] "o1 w be requir$ = ?is di%4 ,cut ei!r d[n neatly into jo9ts1 & arrange !m 9 a s+le lay] if possible1 9 a wide /ewpan2 p\r 9 ab\t ?ree qu>t]s ( a p9t ( /rong cold beef /ock or gravy2 let x be well cle>$ f scum :5 x beg9s to boil1 !n ?r[ 9 a little salt1 a r full season+ ( cay5ne1 & a few ?9 /rips ( lemon-r9d4 ,simm] ! ducks v s(tly = ?ree qu>t]s ( an h\r1 or some:at long] %\ld ! jo9ts be l>ge2 !n /ir into ! gravy a tablespoonful ( ! f9e/ rice-fl\r1 mix$ ) a w9eglassful or r m ( port w9e1 & a dess]tspoonful ( lemon-juice3 9 t5 m9utes aft]1 di% ! /ew & s5d x to table in/antly4 ,! ducks may be s]v$ ) a small portion only ( _! sauce1 & di%$ 9 a circle1 ) gre5 peas la ,franaise heap$ high 9 ! c5tre3 ! lemon-r9d & port w9e %\ld !n be altoge!r omitt$1 & a small bun* ( gre5 onions & p>sley1 ) two or ?ree "y c>rots1 may be /ew$ d[n ) ! birds1 or ?ree or f\r m9c$ es*alots1 delicately fri$ 9 butt]1 may be us$ to flav\r ! gravy4 ,! turnips au beurre1 prep>$ by ! receipt ( ,*apt] ,,xvii41 may be sub/itut$ = ! peas2 & a well made ,espagnole may take ! place ( beef /ock1 :5 a di% ( high sav\r is wi%$ =4 ,a duck is (t5 /ew$ )\t be+ divid$ into jo9ts4 ,x %\ld !n be firmly truss$1 half roa/$ at a quick fire1 & laid into ! /ewpan z x is tak5 f ! spit2 or well br[n$ 9 "s ,fr5* ?ick5+1 !n half cov]$ ) boil+ gravy1 & turn$ :5 p>tially done3 f an h\r to an h\r & a qu>t] w /ew x well4 ,,to ,,roa/ ,,pigeons4 ,9 season f ,m>* to ,mi*aelmas1 & :5ev] !y c be _h "y4 ,illu/ration3 ,pigeons = roa/+4 ,^!1 z we h already said1 %\ld be dress$ :ile !y are v fre%4 ,if extremely "y !y w be ready 9 twelve h\rs = ! spit1 o!rwise 9 tw5ty-f\r4 ,take (f ! heads & necks1 & cut (f ! toes at ! fir/ jo9t2 draw !m c>efully1 & p\r pl5ty ( wat] ?r\gh !m3 wipe !m dry1 & put into ea* bird a small bit ( butt] lightly dipp$ into a little cay5ne 7=m]ly x 0 roll$ 9 m9c$ p>sley1 b ?is is no long] ! fa%ionable mode ( prep>+ !m74 ,truss ! w+s ov] ! backs1 & roa/ !m at a brisk fire1 keep+ !m well & con/antly ba/$ ) butt]4 ,s]ve !m ) br[n gravy1 & a ture5 ( p>sley & butt]4 ,= ! second c\rse1 di% !m ^u "y wat]-cresses1 z direct$ = roa/ f[l aux cressons1 page #bgb4 ,ab\t tw5ty m9utes w roa/ !m4 #ah to #bj m9utes2 five m9utes long]1 if l>ge2 r less1 if v "y4 ,,boil$ ,,pigeons4 ,truss !m l boil$ f[ls1 drop !m into pl5ty ( boil+ wat]1 ?r[ 9 a little salt1 & 9 fifte5 m9utes lift !m out1 p\r p>sley & butt] ov]1 & s5d a ture5 ( x to table ) !m4 ---------------------------------------- -------------------------------- ,,*apt] ,,xv4 ,game4 ,,to ,,*oose ,,game4 ,illu/ration ,,buck v5ison1 :i* is 9 season only f ,june to ,mi*aelmas1 is consid]$ f9] ?an doe v5ison1 :i* comes into ! m>ket 9 ,octob]1 & rema9s 9 season ?r\gh ,novemb] & ,decemb]3 nei!r %\ld be cook$ at any o!r "p ( ! ye>4 ,! great] ! dep? ( fat ^u ! haun* ! bett] ! quality ( ! meat w be1 provid$ x be cle> & :ite1 & ! lean ( a d>k hue4 ,if ! cleft ( ! ho(1 :i* is always left on ! jo9t1 be small & smoo?1 ! animal is "y2 b x is old :5 ! m>ks are ! rev]se ( ^!4#ia ,al?\gh ! haun* is ! prime & fav\rite jo9t ( v5ison1 ! neck & %\ld] are also excell5t1 dress$ 9 v>i\s ways1 & make mu* approv$ pies or pa/ies z !y are usually call$4 ,if kept to ! prop] po9t1 & well dress$1 ?is is ! mo/ t5d] ( all meat2 b c>e is necess>y to br+ x into a fitt+ /ate = table )\t its becom+ (f5sive4 ,a free curr5t ( air 9 a l>d] is always a great advantage1 z x assi/s mat]ially 9 pres]v+ ! sweetness ( e ?+ :i* is kept 9 x1 :ile a close damp atmosph]e1 on ! contr>y1 is m de/ructive ( animal food ( all k9ds ev5 ?an positive heat4 ,! fumes ( creosote are said to be an admirable pres]vative aga9/ putresc5ce1 b we h n ourselves yet _h exp]i5ce ( ! fact4 ,all moi/ure %\ld be wip$ daily1 or ev5 m frequ5tly1 f ! v5ison1 ) s(t clo?s1 :5 any appe>s ^u ! surface2 & e precaution mu/ be tak5 to keep (f ! flies1 :5 ! jo9t is n hung 9 a wire-safe4 ,black pepp] ?ickly p[d]$ on x w g5]ally answ] ! purpose3 ) common c>e1 inde$1 meat may always be protect$ f _! attacks1 & to leave x expos$ to !m 9 w>m wea!r is altoge!r inexcusable 9 ! cook4 ,footnote #ia3 ,x mu/ be obs]v$ t v5ison is n 9 p]fection :5 "y3 l mutton1 x requires to be ( a c]ta9 age be=e x is br\ght to table4 ,! ^w cleft applies also to ! ?icke/ "p ( ! haun*1 & x is ! dep? ( ! fat on ?is :i* decides ! quality ( ! jo9t4 ,h>es & rabbits are /iff :5 fre%ly kill$1 & if "y1 ! e>s te> easily1 & ! claws are smoo? & %>p4 ,a h>e 9 cold wea!r w rema9 good f t5 to f\rte5 days2 c>e only mu/ be tak5 to prev5t ! inside f becom+ mu/y1 :i* x w d if x has be5 empti$ 9 ! field4 ,pheasants1 p>tridges1 & o!r game may be *os5 by ne>ly ! same te/s z p\ltry3 by op5+ ! bill1 ! /al5ess w be detect$ easily if !y h be5 too long kept4 ,) few exceptions1 game dep5ds almo/ entirely = ! f9e flav\r & ! t5d]ness ( its fle%1 on ! "t :i* x is all[$ to hang be=e x is cook$1 & x is nev] good :5 v fre%2 b x does n foll[ t x %\ld be s5t to table 9 a really (f5sive /ate1 = ?is is agreeable to few eat]s & disgu/+ to _m1 & no?+ %\ld at any "t be s]v$ ( :i* ! appe>ance or ! od\r may de/roy ! appetite ( any p]son pres5t4 ,,to ,,roa/ ,a ,,haun* ,,( ,,v5ison4 ,illu/ration ,to give v5ison ! flav\r & ! t5d]ness s mu* priz$ by epicures1 x mu/ be well kept2 & by tak+ ! necess>y precautions1 x w hang a consid]able "t )\t detrim5t4 ,wipe x ) s(t dry clo?s :]ev] ! slighte/ moi/ure appe>s on ! surface1 & du/ x pl5tifully ) fre%ly-gr\nd pepp] or p[d]$ g+]1 to pres]ve x f ! flies4 ,! application ( ! pyroligne\s or acetic acid w\ld effectually protect x f ^!1 z well z f ! effects ( ! wea!r2 b ! jo9t mu/ !n be1 n only well wa%$1 b soak$ = "s consid]able "t1 & ?is w\ld be v detrim5tal4 ,to prep>e ! v5ison = ! spit1 wa% x slightly ) tepid wat] or m]ely wipe x ?or\ghly ) damp clo?s1 & dry x aft]w>ds ) clean ones2 !n lay ov] ! fat side a l>ge %eet ( ?ickly-butt]$ pap]1 & next a pa/e ( fl\r & wat] ab\t ?ree qu>t]s ( an in* ?ick2 cov] ?is aga9 ) two or ?ree %eets ( /\t pap]1 secure ! :ole well ) tw9e1 & lay ! haun* to a s\nd cle> fire2 ba/e ! pap] imm$iately ) butt] or cl>ifi$ dripp+1 & roa/ ! jo9t f ?ree h\rs & a half to f\r & a half1 accord+ to its weight & quality4 ,doe v5ison w require half an h\r less "t ?an buck v5ison4 ,tw5ty m9utes be=e ! jo9t is done remove ! pa/e & pap]1 ba/e ! meat 9 e "p ) butt]1 & dr$ge x v lightly ) fl\r2 let x take a pale br[n col\r1 & s5d x to table z hot z possible ) gravy 9 a ture51 & good currant jelly4 ,x is n n[ cu/om>y to s]ve any o!r sauces ) x2 b %\ld ! old-fa%ion$ %>p or sweet sauce be ord]$1 ! receipt = x w be f\nd at page #ajj4 #c-a_/b to #d-a_/b h\rs4 ,obs4--,! k9d ( gravy appropriate to v5ison is a matt] on :i* individual ta/e mu/ decide4 ,:5 prep>ations ( high sav\r are pref]r$ to ! pure flav\r ( ! game1 ! ,espagnole 7or ,spani% sauce7 ( ,*apt] ,,iv4 c be s5t to table ) x2 or ei!r ( ! ri* ,engli% gravies :i* prec$e x4 ,:5 a simple unflav\r$ "o is bett] lik$1 "s mutton cutlets fre$ entirely f fat1 !n v slightly broil$ ov] a quick fire1 & /ew$ g5tly d[n 9 a light extract ( mutton prep>$ by ,liebeg's directions1 ,*apt] ,i41 = ab\t an h\r1 w produce an excell5t pla9 gravy3 x %\ld be season$ ) salt & pepp] 7or f9e cay5ne7 only4 ,:5 v5ison ab\nds1 x %\ld be us$ = ! gravy in/ead ( mutton4 ,,to ,,/ew ,a ,,%\ld] ,,( ,,v5ison4 ,bone ! jo9t1 by ! directions giv5 = a %\ld] ( veal or mutton 7see ,*apt] ,,xi472 flatt5 x on a table1 season x well ) cay5ne1 salt1 & p\nd$ mace1 mix$ ) a v small proportion ( allspice2 lay ov] x ?9 slices ( ! fat ( a lo9 ( well-f$ mutton1 roll & b9d x tightly1 lay x into a vessel ne>ly ( its size1 & p\r to x z mu* good /ock made ) equal p>ts ( beef & mutton z w ne>ly cov] x2 /ew x z sl[ly z possible f ?ree h\rs to ?ree & a half or long]1 %\ld x be v l>ge1 & turn x :5 x is half done4 ,di% & s]ve x ) a good ,espagnole1 made ) "p ( ! gravy 9 :i* x has be5 /ew$2 or ?ick5 ?is slightly ) rice-fl\r1 mix$ ) a glass or m ( cl>et or ( port w9e1 & z mu* salt & cay5ne z w season ! gravy prop]ly4 ,"s cooks soak ! slices ( mutton-fat 9 w9e be=e !y are laid ^u ! jo9t2 b no process ( ! sort w ev] give to any k9d ( meat ! true flav\r ( ! v5ison1 :i* to mo/ eat]s is f> f9] ?an t ( ! w9e1 & %\ld always be all[$ to prevail ov] all ! condim5ts ) :i* x is dress$4 ,^?1 h[ev]1 :o c>e = x less ?an = a di% ( high artificial sav\r c h es*alots1 ham1 & c>rot1 lightly br[n$ 9 good butt] add$ to ! /ew :5 x fir/ beg9s to boil4 #c-a_/b to #d h\rs4 ,,to ,,ha% ,,v5ison4#ib ,footnote #ib3 ,m9c$ collops ( v5ison may be prep>$ exactly l ^? ( beef2 & v5ison-cutlets l ^? ( mutton3 ! neck may be tak5 = bo? ( ^!4 ,= a sup]ior ha% ( v5ison1 add to ?ree qu>t]s ( a p9t ( /rong ?ick5$ br[n gravy1 ,*ri/oph] ,nor?'s sauce1 9 ! proportion direct$ = x 9 ! receipt ( page #bie4ic ,cut ! v5ison 9 small ?9 slices ( equal size1 arrange !m 9 a clean saucepan1 p\r ! gravy on !m1 let !m /& = t5 m9utes or m1 !n place !m ne> ! fire1 & br+ ! :ole v sl[ly to ! po9t ( boil+ only3 s]ve ! ha% imm$iately 9 a hot-wat] di%4 ,footnote #ic3 ,hav+ be5 inadv]t5tly omitt$ f its prop] place1 ?is receipt is transf]r$ to ! end ( ! pres5t ,*apt]4 ,= a pla9 d9n]1 :5 no gravy is at h&1 break d[n ! bones ( ! v5ison small1 aft] ! fle% has be5 cle>$ f !m1 & boil !m ) ^? ( ?ree or f\r undress$ mutton-cutlets1 a slice or two ( c>rot1 or a few sav\ry h]bs1 & ab\t a p9t & a half ( wat] or bro?1 until ! liquid is r$uc$ q "o ?ird4 ,/ra9 x (f1 let x cool1 skim (f all ! fat1 heat ! gravy1 ?ick5 x :5 x boils ) a dess]tspoonful or r m ( arr[-root1 or ) ! br[n r\x ( page #ajg1 mix ! same sauce ) x1 & f9i% x exactly z ! ri*] ha% above4 ,x may be s]v$ on sippets ( fri$ bread or n1 at *oice4 ,,to ,,roa/ ,a ,,h>e4 ,9 season f ,septemb] to ! #a/ ( ,m>*4 ,illu/ration3 ,h>e truss$4 ,aft] ! h>e has be5 sk9n$1 or cas$1 z x is call$1 wa% x v ?or\ghly 9 cold wat]1 & aft]w>ds 9 w>m4 ,if 9 any degree ov]kept1 or mu/y 9 ! inside1 :i* x w sometimes be :5 empti$ be=e x is hung up & neglect$ aft]w>ds1 use v9eg>1 or ! pyroligne\s acid1 well dilut$1 to r5d] x sweet2 !n aga9 ?r[ x into abundance ( wat]1 t x may reta9 no ta/e ( ! acid4 ,pi]ce ) ! po9t ( a knife any p>ts 9 :i* ! blood appe>s to h settl$1 & soak !m 9 tepid wat]1 t x may be well drawn out4 ,wipe ! h>e dry1 fill x ) ! =cemeat ,no4 #a1 ,*apt] ,,viii41 sew x up1 truss & spit x firmly1 ba/e x = t5 m9utes ) lukew>m wat] mix$ ) a v little salt2 ?r[ ?is away1 & put into ! pan a qu>t or m ( new milk2 keep x con/antly lad$ ov] ! h>e until x is ne>ly dri$ up1 !n add a l>ge lump ( butt]1 fl\r ! h>e1 & cont9ue ! ba/+ /eadily until x is well br[n$2 = unless ?is be done1 & ! roa/ be kept at a prop] di/ance f ! fire1 ! outside w become s dry & h>d z to be q uneatable4 ,s]ve ! h>e :5 done1 ) good br[n gravy 7( :i* a little %\ld be p\r$ r\nd x 9 ! di%71 & ) f9e r$ currant jelly4 ,?is is an approv$ ,engli% me?od ( dress+ x1 b we w\ld recomm5d 9 pref]5ce1 t x %\ld be ba/$ pl5tifully ) butt] f ! beg9n+ 7! /rict economi/ may sub/itute cl>ifi$ beef-dripp+1 or m>r[1 & f9i% ) a small quantity ( butt] only72 & t ! salt & wat] %\ld be altoge!r omitt$4 ,fir/-rate cooks m]ely wipe ! h>e inside & out1 & rub x ) its own blood be=e x is laid to ! fire2 b !re is g5]ally a rankness ab\t x1 especially aft] x has be5 _m days kill$1 :i*1 we %\ld say1 r5d]s ! wa%+ indisp5sable1 unless a co>se game-flav\r be lik$4 #a-a_/d to #a-c_/d h\r4 ,,roa/ ,,h>e4 7,sup]ior ,receipt47 ,a h>e may be r5d]$ f> m plump 9 appe>ance1 & inf9itely easi] to c>ve1 by tak+ out ! bones ( ! back & ?ighs1 or ( ! =m] only3 9 remov+ ?is a v %>p knife %\ld be us$1 & mu* c>e w be requir$ to avoid cutt+ ?r\gh ! sk9 j ov] ! sp9e1 z x adh]es closely to ! bone4 ,ne>ly d\ble ! usual quantity ( =cemeat mu/ be prep>$3 ) ?is re/ore ! legs to _! orig9al %ape1 & fill ! body1 :i* %\ld previ\sly be l9$ ) delicate slices ( ! nice/ bacon1 ( :i* ! r9d & edges h be5 trimm$ away4 ,sew up ! h>e1 truss x z usual2 l>d x or n1 z is mo/ conv5i5t1 keep x ba/$ pl5tifully ) butt] :ile roa/+1 & s]ve x ) ! cu/om>y sauce4 ,we h f\nd two tablespoonsful ( ! f9e/ currant jelly1 melt$ 9 half a p9t ( ri* br[n gravy1 an acceptable accompanim5t to h>e1 :5 ! ta/e has be5 9 fav\r ( a sweet sauce4 ,to remove ! back-bone1 cle> f x fir/ ! fle% 9 ! inside2 lay ?is back to ! "r & left f ! c5tre ( ! bone to ! tips2 !n "w ! knife on ! upp] side q to ! sp9e1 & :5 ! :ole is deta*$ except ! sk9 :i* adh]es to ?is1 sep>ate ! bone at ! fir/ jo9t f ! neck-bone or ribs 7we "k n h[ m correctly to describe x71 & pass ! knife ) caution "u ! sk9 d[n ! middle ( ! back4 ,! directions = bon+ ! ?ighs ( a f[l w answ] equally = ^? ( a h>e1 & we !re=e ref] ! read] to !m4 ,,/ew$ ,,h>e4 ,wa% & soak ! h>e ?or\ghly1 wipe x v dry1 cut x d[n into jo9ts divid+ ! l>ge/1 fl\r & br[n x slightly 9 butt] ) "s bits ( lean ham1 p\r to !m by degrees a p9t & a half ( gravy1 & /ew ! h>e v g5tly f an h\r & a half to two h\rs3 :5 x is ab\t "o ?ird done add ! v ?9 r9d ( half a l>ge lemon1 & t5 m9utes be=e x is s]v$ /ir to x a l>ge dess]tspoonful ( rice-fl\r1 smoo?ly mix$ ) two tablespoonsful ( good mu%room catsup1 a qu>t] ( a teaspoonful or m ( mace1 & some?+ less ( cay5ne4 ,?is is an excell5t pla9 receipt = /ew+ a h>e2 b ! di% may be enri*$ ) =cemeat 7,no4 #a1 ,*apt] ,,viii47 roll$ into small balls1 & simm]$ = t5 m9utes 9 ! /ew1 or fri$ & add$ to x aft] x is di%$2 a high] season+ ( spice1 a c\ple ( glasses ( port w9e1 ) a little additional ?ick5+ & a tablespoonful ( lemon-juice1 w all s]ve to give x a height5$ reli%4 ,h>e1 #a2 lean ( ham or bacon1 #d to #f oz42 butt]1 #b oz42 gravy1 #a-a_/b p9t2 lemon-r9d3 #a h\r & #bj to #ej m9utes4 ,rice-fl\r1 #a l>ge dess]tspoonful2 mu%room catsup1 #b tablespoonsful2 mace1 #a_/c ( teaspoonful2 little cay5ne 7salt1 if ne$$73 #aj m9utes4 ,,to ,,roa/ ,a ,,rabbit4 ,illu/ration3 ,rabbit = roa/+4 ,?is1 l a h>e1 is mu* improv$ by hav+ ! back-bone tak5 out1 & ! directions we h giv5 w enable ! cook1 ) v little practice1 to remove x )\t difficulty4 ,l9e ! inside1 :5 ?is is done1 ) ?9 slices ( bacon1 fill x ) =cemeat 7,no4 #a1 ,*apt] ,,viii71 sew x up1 truss1 & roa/ x at a cle>1 brisk fire1 & ba/e x con/antly ) butt]4 ,fl\r x well soon aft] x is laid d[n4 ,s]ve x ) good br[n gravy1 & ) currant jelly1 :5 ?is la/ is lik$4 ,= *ange1 ! back ( ! rabbit may be l>d$1 & ! bone left 91 or n1 at pleasure2 or x c be pla9 roa/$ :5 m conv5i5t4 #c_/d to #a h\r2 less1 if small4 ,,to ,,boil ,,rabbits4 ,illu/ration3 ,rabbit = boil+4 ,rabbits t are ?ree p>ts gr[n1 or1 at all ev5ts1 :i* are /ill q "y1 %\ld be *os5 = ?is mode ( cook+4 ,wa% !m well1 truss !m firmly1 ) ! heads turn$ & skew]$ to ! sides1 drop !m into suffici5t boil+ wat] to keep !m q cov]$ until !y are cook$1 & simm] !m g5tly f ?irty to =ty-five m9utes3 :5 v "y !y w require ev5 less "t ?an ?is4 ,cov] !m ) ri* :ite sauce1 mix$ ) ! liv]s p>boil$1 f9ely p\nd$1 & well season$ ) cay5ne & lemon-juice2 or ) :ite onion sauce1 or ) p>sley & butt]1 made ) milk or cream in/ead ( wat] 7! liv]s1 m9c$1 are (t5 add$ to ! la/ ( ^!71 or ) good mu%room sauce4 #cj to #de m9utes4 ,,fri$ ,,rabbit4 ,aft] ! rabbit has be5 empti$1 ?or\ghly wa%$ & soak$1 %\ld x require x to remove any mu/9ess ( smell1 blan* x1 t is to say1 put x into boil+ wat] & let x boil f five to sev5 m9utes2 dra9 x1 & :5 cold or ne>ly s1 cut x into jo9ts1 dip !m into beat5 egg1 & !n into f9e bread-crumbs1 season$ ) salt & pepp]1 & :5 all are ready1 fry !m 9 butt] ov] a mod]ate fire1 f twelve to fifte5 m9utes4 ,simm] two or ?ree /rips ( lemon-r9d 9 a little gravy1 until x is well flav\r$ ) x2 boil ! liv] ( ! rabbit = five m9utes1 let x cool1 & !n m9ce x2 ?ick5 ! gravy ) an ounce ( butt] & a small teaspoonful ( fl\r1 add ! liv]1 give ! sauce a m9ute's boil1 /ir 9 two tablespoonsful ( cream if at h&1 & la/ ( all1 a small quantity ( lemon-juice4 ,di% ! rabbit1 p\r ! sauce "u x1 & s]ve x quickly4 ,if pref]r$1 a gravy c be made 9 ! pan z = veal cutlets1 & ! rabbit may be simply fri$4 ,,to ,,roa/ ,a ,,pheasant4 ,9 season f ! beg9n+ ( ,octob] to ! end ( ,janu>y4 ,! lic5s$ t]m ( pheasant %oot+ comm5ces on ! #a/ ( ,octob]1 & t]m9ates on ! #bnd ( ,febru>y1 b z ! birds w rema9 p]fectly good 9 cold wea!r = two or ?ree weeks1 if f t "t hung 9 a well-v5tilat$ l>d]1 !y cont9ue1 correctly speak+1 9 season s long z !y c be pres]v$ fit = table aft] ! regul> m>ket = !m is clos$3 ! same rule applies equally to o!r v>ieties ( game4 ,illu/ration3 ,pheasant truss$ )\t ! head4 ,unless kept to ! prop] po9t1 a pheasant is "o ( ! mo/ t\gh1 dry1 & flav\rless birds t is s5t to table2 b :5 x has hung z _m days z x c )\t becom+ really ta9t$1 & is well roa/$ & s]v$1 x is mo/ excell5t eat+4 ,pluck (f ! fea!rs c>efully1 cut a slit 9 ! back ( ! neck to remove ! crop1 !n draw ! bird 9 ! usual way1 & ei!r wipe ! inside v clean ) a damp clo?1 or p\r wat] ?r\gh x2 wipe ! outside also1 b ) a dry clo?2 cut (f ! toes1 turn ! head ( ! bird "u ! w+1 ) ! bill laid /raight along ! brea/1 skew] ! legs1 :i* mu/ n be cross$1 fl\r ! pheasant well1 lay x to a brisk fire1 & ba/e x con/antly & pl5tifully ) well flav\r$ butt]4 ,s5d bread-sauce & good br[n gravy to table ) x4 ,! entire brea/ ( ! bird may be l>d$ by ! directions ( ,*apt] ,,ix ,:5 a brace is s]v$1 "o is sometimes l>d$1 & ! o!r n2 b a mu* h&som] appe>ance is giv5 to ! di% by l>d+ bo?4 ,ab\t ?ree qu>t]s ( an h\r w roa/ !m4 #c_/d h\r2 a few m9utes less1 if lik$ v mu* und]done2 five or t5 m = ?or\gh roa/+1 ) a good fire 9 bo? cases4 ,,b\d9 ,,( ,,pheasant ,,la ,,ri*elieu4 7,,entr,e47 ,take1 q cle> f ! bones1 & f all sk9 & s9ew1 ! fle% ( a half-roa/$ pheasant2 m9ce1 & !n p\nd x to ! smoo!/ pa/e2 add an equal bulk ( ! fl\ry "p ( "s f9e roa/$ potatoes1 or ( su* z h be5 boil$ by ,capta9 ,kat]'s receipt 7see ,*apt] ,,xvii471 & beat !m toge!r until !y are well bl5d$2 next ?r[ into ! mort> some?+ less 79 volume7 ( fre% butt] ?an !re 0 ( ! pheasant-fle%1 ) a high season+ ( mace1 nutmeg1 & cay5ne1 & a half-teaspoonful or m ( salt2 p\nd ! mixture afre% = t5 m9utes or a qu>t] ( an h\r1 keep+ x turn$ f ! sides ( ! mort> into ! middle2 !n add "o by "o1 aft] m]ely tak+ out ! g]ms ) ! po9t ( a =k1 two :ole eggs & a yolk or two )\t ! :ites1 if ^! la/ w n r5d] ! mixture too moi/4 ,m\ld x into ! =m ( a roll1 lay x into a /ewpan rubb$ ) butt]1 p\r boil+ wat] on x & poa* x g5tly f t5 to fifte5 m9utes4 ,lift x out ) c>e1 dra9 x on a sieve1 & :5 x is q cold cov] x equally ) beat5 egg1 & !n ) ! f9e/ bread-crumbs1 & broil x ov] a cle> fire1 or fry x 9 butt] ( a cle> gold5 br[n4 ,a good gravy %\ld be made ( ! rema9s ( ! bird & s5t to table ) x2 ! flav\r may be height5$ ) ham & es*alots1 z direct$ 9 ,*apt] ,,iv41 page #if1 & small mu%rooms1 slic$ sideways1 & /ew$ q t5d] 9 butt]1 may be mix$ ) ! b\d9 aft] x is tak5 f ! mort>2 or _! flav\r may be giv5 m delicately by add+ to x only ! butt] 9 :i* !y h be5 simm]$1 well press$1 f !m ?r\gh a /ra9]4 ,! mixture1 :i* %\ld be set into a v cool place be=e x is m\ld$1 may be made into sev]al small rolls1 :i* w require f\r or five m9utes' poa*+ only4 ,! fle% ( p>tridges w answ] q z well z t ( pheasants = ?is di%4 ,,salmi ,,( ,,pheasant4 7,see page #bib47 ,,pheasant ,,cutlets4 7,see page #bge47 ,,to ,,roa/ ,,p>tridges4 ,9 season f ! fir/ ( ,septemb] to ! second ( ,febru>y1 & z long z !y c be pres]v$ fit = table f t "t4 ,illu/ration3 ,p>tridge truss$4 ,let ! birds hang z long z !y c possibly be kept )\t becom+ (f5sive2 pick !m c>efully1 draw1 & s+e !m2 wipe ! insides ?or\ghly ) a clean clo?2 truss !m ) ! head turn$ "u ! w+ & ! legs drawn close toge!r1 n cross$4 ,fl\r !m :5 fir/ laid to ! fire1 & ba/e !m pl5tifully ) butt]4 ,s]ve !m ) bread sauce1 & good br[n gravy1 a little ( ?is la/ %\ld be p\r$ ov] !m4 ,9 "s c\nties !y are di%$ ^u fri$ bread-crumbs1 b ^! are bett] h&$ r\nd ! table by !mselves4 ,:]e game is pl5tiful we recomm5d t ! rema9s ( a cold roa/$ p>tridge %\ld be well bruis$ & boil$ d[n ) j s mu* wat]1 or unflav\r$ bro?1 z w make gravy = a brace ( o!r birds3 ?is1 season$ ) salt1 & cay5ne only1 or flav\r$ ) a few mu%rooms1 w be f\nd a v sup]ior accompanim5t = roa/ p>tridges1 to ! be/ meat-gravy t c be made4 ,a little es*alot1 & a few h]bs1 c be add$ to x at pleasure4 ,x %\ld be s]v$ also ) boil$ or ) broil$ p>tridges 9 pref]5ce to any o!r4 #cj to #dj m9utes4 ,obs4--,r less "t mu/ be all[$ :5 ! birds are lik$ und]dress$4 ,9 prep>+ !m = ! spit1 ! crop mu/ be remov$ ?r\gh a slit cut 9 ! back ( ! neck1 ! claws clipp$ close1 & ! legs held 9 boil+ wat] = a m9ute1 t !y may be sk9n$ ! m easily4 ,,boil$ ,,p>tridges4 ,?is is a delicate mode ( dress+ "y & t5d] birds4 ,/rip (f ! fea!rs1 clean1 & wa% !m well2 cut (f ! heads1 truss ! legs l ^? ( boil$ f[ls1 & :5 ready1 drop !m into a l>ge pan ( boil+ wat]2 ?r[ a little salt on !m1 & 9 fifte51 or at ! utmo/ 9 eighte5 m9utes !y w be ready to s]ve4 ,lift !m out1 di% !m quickly1 & s5d !m to table ) :ite mu%room sauce1 ) bread sauce & game gravy 7see prec$+ receipt71 or ) cel]y sauce4 ,our own mode ( hav+ !m s]v$ is usually ) a slice ( fre% butt]1 ab\t a tablespoonful ( lemon-juice1 & a good spr9kl+ ( cay5ne plac$ 9 a v hot di%1 "u !m4 #ae to #ah m9utes4 ,,p>tridges ,,) ,,mu%rooms4 ,= a brace ( "y well-kept birds1 prep>e f half to ?ree qu>t]s ( a p9t ( mu%room-buttons1 or v small flaps1 z = pickl+4 ,dissolve ov] a g5tle fire an ounce & a half ( butt]1 ?r[ 9 ! mu%rooms ) a slight spr9kl+ ( salt & cay5ne1 simm] !m f eight to t5 m9utes1 & turn !m ) ! butt] on to a plate2 :5 !y are q cold1 put ! :ole into ! bodies ( ! p>tridges1 sew !m up1 truss !m securely1 & roa/ !m on a v]tical jack ) ! heads d[nw>ds2 or %\ld an ord9>y spit be us$1 tie !m firmly to x1 in/ead ( pass+ x ?r\gh !m4 ,roa/ !m ! usual "t1 & s]ve !m ) br[n mu%room sauce1 or ) gravy & bread sauce only4 ,! birds may be truss$ l boil$ f[ls1 fl\r$1 & lightly br[n$ 9 butt]1 half cov]$ ) ri* br[n gravy & /ew$ sl[ly = ?irty m9utes2 !n turn$1 & simm]$ = ano!r half h\r ) ! addition ( "s mu%rooms to ! gravy2 or !y may be cov]$ ) small mu%rooms /ew$ ap>t1 :5 !y are s5t to table4 ,!y c also be s]v$ ) _! sauce only1 simply ?ick5$ ) a small quantity ( fre% butt]1 smoo?ly mix$ ) less ?an a teaspoonful ( arr[-root & flav\r$ ) cay5ne & a little catsup1 w9e1 or /ore sauce4 ,p>tridges1 #b2 mu%rooms1 #a_/b to #c_/d p9t2 butt]1 #a-a_/b oz42 little mace & cay5ne3 roa/$ #cj to #dj m9utes1 or /ew$ #a h\r4 ,obs4--,no?+ c be f9] ?an ! game flav\r imbib$ by ! mu%rooms ) :i* ! birds are fill$1 9 ?is receipt4 ,,broil$ ,,p>tridge4 7,breakfa/ ,di%47 8,split a "y & well-kept p>tridge1 & wipe x ) a s(t clean clo? inside & out1 b d n wa% x2 broil x delicately ov] a v cle> fire1 spr9kl+ x ) a little salt & cay5ne2 rub a bit ( fre% butt] ov] x ! mom5t x is tak5 f ! fire1 & s5d x quickly to table ) a sauce made ( a good slice ( butt] br[n$ ) fl\r1 a little wat]1 cay5ne1 salt1 & mu%room-catsup1 p\r$ ov] x40 ,we give ?is receipt exactly z we receiv$ x f a h\se :]e we "k x to h be5 greatly approv$ by v>i\s gue/s :o h p>tak5 ( x !re4 ,,broil$ ,,p>tridge4 7,fr5* ,receipt47 ,aft] hav+ prep>$ ! bird ) great nicety1 divid$1 & flatt5$ x1 season x ) salt1 & pepp]1 or cay5ne1 dip x into cl>ifi$ butt]1 & !n into v f9e bread-crumbs1 & take c>e t e "p %all be equally cov]$3 if want$ ( p>ticul>ly good appe>ance dip x a second "t into ! butt] & crumbs4 ,place x ov] a v cle> fire1 & broil x g5tly f tw5ty to ?irty m9utes4 ,s5d x to table ) br[n mu%room sauce1 or "s ,espagnole4 ,,! ,,fr5*1 ,,or ,,r$-,,legg$ ,,p>tridge4 ,?is is dress$ precisely l our common p>tridge1 & is excell5t eat+ if x be well kept2 o!rwise x is t\gh & devoid ( flav\r4 ,x does n1 we believe1 ab\nd commonly 9 ,engl&1 its ho/ility to ! gray p>tridge1 :i* x drives always f its neighb\rhood1 r5d]+ x an undesirable occupant ( a pres]ve4 ,x 0 at "o "t1 h[ev]1 pl5tiful 9 ,suffolk1#id & 9 "o or two ( ! adjo9+ c\nties1 b great ef=ts1 we h und]/ood1 h be5 made to ext]m9ate x4 ,footnote #id3 ,br\ght !re by ! late ,m>quis ( ,h]t=d1 to 8 ,sudb\rne e/ate4 ,,to ,,roa/ ,,! ,,l&rail ,,or ,,corn-,,crake4 ,?is delicate & excell5t bird is 9 its full season at ! end ( ,augu/ & e>ly 9 ,septemb]1 :5 x ab\nds (t5 9 ! p\lt]]s' %ops4 ,its plumage resembles t ( ! p>tridge1 b x is ( small] size & ( mu* m sl5d] %ape4 ,/rip (f ! fea!rs1 draw & prep>e ! bird z usual = ! spit1 truss x l a snipe1 & roa/ x quickly at a brisk b n a fi]ce fire f fifte5 to eighte5 m9utes4 ,di% x on fri$ bread-crumbs1 or omit ^! & s]ve x ) gravy r\nd x1 & m 9 a ture51 & ) well made bread sauce4 ,?ree or ev5 f\r ( ! birds w be requir$ = a di%4 ,"o makes a nice d9n] = an invalid4 ,,to ,,roa/ ,,black ,,cock ,,& ,,gray ,,h54 ,9 season dur+ ! same "t z ! common gr\se1 & f\nd l !m on ! moors1 b less abundantly4 ,^! birds1 s delici\s :5 well kept & well roa/$1 are t\gh & comp>atively flav\rless :5 too soon dress$4 ,!y %\ld hang !re=e till !y give unequivocal indication ( be+ ready = ! spit4 ,pick & draw !m ) exce$+ c>e1 z ! sk9 is easily brok52 truss !m l pheasants1 lay !m at a mod]ate di/ance f a cle> brisk fire1 ba/e !m pl5tifully & con/antly ) butt]1 & s]ve !m on a ?ick toa/ :i* has be5 laid "u !m 9 ! dripp+-pan = ! la/ t5 m9utes ( _! roa/+1 & :i* w h imbib$ a high degree ( sav\r3 "s cooks squeeze a little lemon-juice ov] x be=e x is put into ! pan4 ,s5d ri* br[n gravy & bread sauce to table ) ! birds4 ,f ?ree qu>t]s ( an h\r to a full h\r w roa/ !m4 ,?\gh kept to ! po9t :i* we h recomm5d$1 !y w n (f5d ev5 ! mo/ fa/idi\s eat] aft] !y are dress$1 z1 unless !y h be5 too long all[$ to hang1 ! action ( ! fire w remove all p]ceptible traces ( _! previ\s /ate4 ,9 ! e>li] "p ( ! season1 :5 w>m & close pack+ h r5d]$ ei!r black game or gr\se1 9 _! transit f ! ,nor?1 app>5tly altoge!r unfit = table1 ! *loride ( soda1 well-dilut$1 may be us$ ) advantage to re/ore !m to a fitt+ /ate = x2 ?\gh ! copi\s wa%+s :i* mu/ !n be resort$ to1 may dim9i% some?+ ( _! f9e flav\r4 #c_/d to #a h\r4 ,,to ,,roa/ ,,gr\se4 ,h&le ! birds v lightly 9 pluck+ (f ! fea!rs2 draw !m1 & wipe ! insides ) clean damp clo?s2 or fir/ wa%1 & !n dry !m well2 ?\gh ?is latt] mode w\ld n be approv$ g5]ally by epicures4 ,truss ! gr\se 9 ! same mann] z ! black game above1 & roa/ !m ab\t half an h\r at a cle> & brisk fire1 keep+ !m ba/$1 almo/ )\t int]mission4 ,s]ve !m on a butt]$ toa/ :i* has be5 laid "u !m 9 ! pan = t5 m9utes1 or ) gravy & bread sauce only4 #a_/b h\r to #ce m9utes ,obs4--,!re are few occasions1 we ?9k1 9 :i* ! cont5ts ( ! dripp+-pan c be introduc$ at table ) advantage2 b 9 dress+ moor game1 we w\ld /rongly recomm5d ! toa/ to be laid 9 x "u ! birds1 z x w af=d a sup]ior reli% ev5 to ! birds !mselves4 ,a ,,salmi ,,( ,,moor ,,f[l1 ,,pheasants1 ,,or ,,p>tridges4 7,,entr,e47 ,?is is an excell5t mode ( s]v+ ! rema9s ( roa/$ game1 b :5 a sup]lative salmi is desir$1 ! birds mu/ be sc>cely m !n half roa/$ = x4 ,9 ei!r case c>ve !m v neatly1 & /rip e p>ticle ( sk9 & fat f ! legs1 w+s1 & brea/s2 bruise ! bodies well1 & put !m ) ! sk9 & o!r trimm+s into a v clean /ewpan4 ,if = a simple & inexp5sive d9n]1 m]ely add to !m two or ?ree slic$ es*alots1 a bay leaf1 a small blade ( mace1 & a few pepp]corns2 !n p\r 9 a p9t or r m ( good veal gravy or /rong bro?1 & boil x briskly until r$uc$ ne>ly half2 /ra9 ! gravy1 press+ ! bones well to obta9 all ! flav\r1 skim (f ! fat1 add a little cay5ne & lemon-juice1 heat ! game v gradually 9 x1 b d n on any acc\nt all[ x to boil2 place sippets ( fri$ bread r\nd a di%1 arrange ! birds 9 good =m 9 ! c5tre1 give ! sauce a boil1 & p\r x on !m4 ,?is is b a homely sort ( salmi1 ?\gh ( excell5t flav\r if well made2 x may require p]haps ! addition ( a little ?ick5+1 & two or ?ree glasses ( dry :ite w9e p\r$ to ! bodies ( ! birds ) ! bro?1 w\ld br+ x ne>] to ! ,fr5* salmi 9 flav\r4 ,z ! spongy sub/ance 9 ! inside ( moor f[l & black game is apt to be extremely bitt] :5 !y h be5 long kept1 c>e %\ld be tak5 to remove su* p>ts z w\ld endang] ! prep>ation4 ,,fr5* ,,salmi1 ,,or ,,ha% ,,( ,,game4 7,,entr,e47 ,prep>e und]dress$ or half-roa/$ game by ! directions we h already giv51 & aft] hav+ /ripp$ ! sk9 f ! ?ighs1 w+s1 & brea/s1 arrange ! jo9ts ev5ly 9 a clean /ewpan1 & keep !m cov]$ f ! air & du/ till want$4 ,cut d[n into dice f\r ounces ( ! lean ( an unboil$ ham1 & put x1 ) two ounces ( butt]1 into a ?ick well-t9n$ saucepan or /ewpan2 add ?ree or f\r m9c$ es*alots 7m1 %\ld a high flav\r ( !m be lik$71 two ounces ( slic$ c>rot1 f\r cloves1 two bay leaves1 a doz5 pepp]corns1 "o blade ( mace1 a small sprig or two ( ?yme1 & "p ( a root ( p>sley1 or two or ?ree small bran*es ( ! leaves4 ,/ew ^! ov] a g5tle fire1 /irr+ or %ak+ !m (t51 until ! sides ( ! saucepan appe> ( a r$di%-br[n1 !n mix well ) !m a dess]tspoonful ( fl\r1 & let x take a little col\r4 ,next1 add by degrees1 mak+ ! sauce boil z ea* portion is ?r[n 91 ?ree qu>t]s ( a p9t ( /rong veal /ock or gravy1 & ne>ly half a p9t ( %]ry or ,madeira2 put 9 ! well-bruis$ bodies ( ! birds1 & boil !m f an h\r to an h\r & a half2 /ra91 & cle> ! sauce q f fat2 p\r x on ! jo9ts ( game1 heat !m 9 x sl[ly2 & :5 !y are ne> ! po9t ( boil+1 di% !m imm$iately ) delicately fri$ sippets r\nd ! di%4 ,:5 mu%rooms c be obta9$1 ?r[ a doz5 or two ( small ones1 ) ! o!r season+s1 into ! butt]4 ,! w9e is sometimes add$ to ! vegetables1 & "o half r$uc$ be=e ! gravy is p\r$ 92 b ?\gh a sauce ( f9e col\r is ?us produc$ ! flav\r ( ! w9e is entirely lo/4 ,,to ,,roa/ ,,woodcocks ,,or ,,snipes4 ,9 season dur+ ! w9t] mon?s1 b n abundant until fro/ sets 944 ,h&le !m z little & z lightly z possible1 & pluck (f ! fea!rs g5tly2 = if ?is be viol5tly done ! sk9 ( ! birds w be brok54 ,d n draw !m1 b aft] hav+ wip$ !m ) clean s(t clo?s1 truss !m ) ! head "u ! w+1 & ! bill laid close along ! brea/2 pass a slight skew] ?r\gh ! ?ighs1 cat* ! ends ) a bit ( tw9e1 & tie x across to keep ! legs /raight4 ,susp5d ! birds ) ! feet d[nw>ds to a bird-spit1 fl\r !m well1 & ba/e !m ) butt]1 :i* %\ld be ready dissolv$ 9 ! pan or ladle4 ,be=e ! trail beg9s to drop1 :i* x w d z soon z !y are well heat$1 lay a ?ick r\nd ( bread1 fre$ f ! cru/1 toa/$ a delicate br[n1 & butt]$ on bo? sides1 into ! pan "u !m to cat* x1 z ?is is consid]$ f9] eat+ ev5 ?an ! fle% ( ! birds2 cont9ue ! ba/+1 lett+ ! butt] fall f !m into ! ba/+-spoon or ladle1 z x _c be collect$ aga9 f ! dripp+-pan %\ld x drop !re1 9 consequ5ce ( ! toa/ or toa/s be+ 9 x4 ,!re %\ld be "o ( ^! = ea* woodcock1 & ! trail %\ld be spread equally ov] x4 ,:5 ! birds are done1 :i* !y w be1 at a brisk fire1 9 f tw5ty to tw5ty-five m9utes1 lay ! toa/s into a v hot di%1 dress ! birds ^u !m1 p\r a little gravy r\nd ! bread1 & s5d m to table 9 a ture54 ,woodcock1 #bj to #be m9utes2 snipe1 #e m9utes less4 ,,to ,,roa/ ,,! ,,p9tail1 ,,or ,,sea ,,pheasant4 ,all wild-f[l is 9 full season 9 mid-w9t]3 ! m sev]e ! wea!r1 ! m abundant are ! supplies ( x 9 ! m>kets4 ,x may be _h usually f ,novemb] to ,m>*44 ,?is beautiful bird is by no means r>e ^u our ea/]n coa/1 b we "k n :e!r x be mu* se5 9 ! m>kets g5]ally4 ,x is mo/ excell5t eat+1 & %\ld be roa/$ at a cle> quick fire1 well fl\r$ :5 fir/ laid d[n1 turn$ briskly1 & ba/$ ) butt] almo/ )\t cessation4 ,if drawn f ! spit 9 f tw5ty-five to ?irty m9utes1 !n di%$ & laid be=e ! fire = two or ?ree m1 x w give =? a s+ul>ly ri* gravy4 ,score ! brea/2 :5 x is c>v$ spr9kle on x a little cay5ne & f9e salt1 & let a cut lemon be h&$ r\nd ! table :5 ! bird is s]v$2 or omit ! scor+1 & s5d r\nd ) x br[n gravy1 & ,*ri/oph] ,nor?'s sauce made hot4 7,= ?is1 see ! foll[+ page47 #bj to #cj m9utes4 ,,to ,,roa/ ,,wild ,,ducks4 ,a bit ( s(t bread soak$ 9 port w9e1 or 9 cl>et1 is sometimes put into !m1 b no?+ m4 ,fl\r !m well1 lay !m r ne> to a v cle> & brisk fire1 t !y may be quickly br[n$1 & yet reta9 _! juices4 ,ba/e !m pl5tifully & con/antly ) butt]1 &1 if x c be s regulat$1 let ! spit turn ) !m rapidly4 ,f fifte5 to tw5ty m9utes w roa/ !m suffici5tly = ! g5]ality ( eat]s2 b = ^? :o object to !m mu* und]dress$1 a few additional m9utes mu/ be all[$4 ,some?+ less ( "t w suffice :5 !y are prep>$ = p]sons :o l !m sc>cely m ?an heat$ ?r\gh4 ,teal1 :i* is a m delicate k9d ( wild f[l1 is roa/$ 9 ! same way3 9 f t5 to fifte5 m9utes x w be en\gh done = ! fa%ionable mode ( s]v+ x1 & tw5ty m9utes w dress x well at a good fire4 ,a ,,salmi1 ,,or ,,ha% ,,( ,,wild ,,f[l4 ,c>ve ! birds v neatly1 /rip (f ! sk91 & proce$ z = ! salmi ( pheasants 7page #bib71 b mix port or cl>et1 in/ead ( :ite w9e1 ) ! gravy1 & give x a r high season+ ( cay5ne4 ,?r[ 9 ! juice ( half a small lemon be=e ! salmi is s]v$1 place fri$ sippets r\nd ! di%1 & s5d x to table z hot z possible4 ,= a common ha% boil ! sk9 & trimm+s ( ! wild-f[l 9 "s good bro?1 or gravy 7) a c\ple ( lightly fri$ es*alots or n1 at *oice71 until _! flav\r is imp>t$ to x2 !n /ra91 heat1 & ?ick5 x slightly1 ) a little br[n r\x1 or br[n$ fl\r2 add a w9eglassful ( port w9e1 "s lemon-juice1 & cay5ne2 or suffici5t ( ,*ri/oph] ,nor?'s sauce to flav\r x well2 w>m ! birds sl[ly 9 x1 & s]ve !m z soon z !y are ?or\ghly hot1 b )\t all[+ !m to boil4 -------------- ,! foll[+ receipt hav+1 f inadv]t5ce1 be5 omitt$ f ! *apt] to :i* x prop]ly belongs--z ! read] has already be5 in=m$--a place is giv5 to x "h4 ,,*ri/oph] ,,nor?',s ,,own ,,sauce ,,= ,,_m ,,meats4 ,?r[ into a small bas9 a heap$ saltspoonful ( good cay5ne pepp]1 9 v f9e p[d] & half ! quantity ( salt2 add a small dess]tspoonful ( well-ref9$1 p\nd$1 & sift$ sug>2 mix ^! ?or\ghly2 !n p\r 9 a tablespoonful ( ! /ra9$ juice ( a fre% lemon1 two ( ,h>vey's sauce1 a teaspoonful ( ! v be/ mu%room catsup 7or ( cavice71 & ?ree tablespoonsful1 or a small w9eglassful1 ( port w9e4 ,heat ! sauce by plac+ ! bas9 9 a saucepan ( boil+ wat]1 or turn x into a j>1 & place ?is 9 ! wat]4 ,s]ve x directly1 x is ready ) geese or ducks1 tame or wild2 roa/ pork1 v5ison1 fawn1 a grill$ blade-bone1 or any o!r broil4 ,a slight flav\r ( g>lic or es*alot v9eg> may be giv5 to x at pleasure4 ,"s p]sons use x ) fi%4 ,x is good cold2 &1 if bottl$ directly x is made1 may be /or$ = sev]al days4 ,x is ! bett] = be+ mix$ "s h\rs be=e x is s]v$4 ,! proportion ( cay5ne may be d\bl$ :5 a v pung5t sauce is desir$4 ,good cay5ne pepp] 9 f9e p[d]1 #a heap$ saltspoonful3 salt1 half z mu*2 p\nd$ sug>1 #a small dess]tspoonful2 /ra9$ lemon juice1 #a tablespoonful2 ,h>vey's sauce1 #b tablespoonsful2 be/ mu%room catsup 7or cavice71 #a teaspoonful2 port w9e1 #c tablespoonsful1 or small w9eglassful4 7,little es*alot1 or g>lic-v9eg> at pleasure47 ,obs4--,?is sauce is exce$+ly good :5 mix$ ) ! br[n gravy ( a ha% or /ew1 or ) t :i* is s]v$ ) game or o!r di%es4 ---------------------------------------- -------------------------------- ,,*apt] ,,xvi4 ,curries1 ,pott$ ,meats1 c4 ,illu/ration ,,! great sup]iority ( ! ori5tal curries ov] ^? g5]ally prep>$ 9 ,engl& is n1 we believe1 altoge!r ! result ( a want ( skill or ( exp]i5ce on ! "p ( our cooks1 b is attributable 9 "s measure1 to _m ( ! +r$i5ts1 :i* 9 a fre% & gre5 /ate add s mu* to _! excell5ce1 be+ "h beyond our rea*4 ,) u1 turm]ic & cay5ne pepp] prevail 9 !m (t5 f> too p[]fully3 ! prodigal use ( ! =m] %\ld be especially avoid$1 z x injures bo? ! quality & ! col\r ( ! currie1 :i* ought to be ( a d>k gre51 r ?an ( a r$ or yell[ hue4 ,a c\ple ( ounces ( a sweet1 s\nd cocoa-nut1 lightly grat$ & /ew$ = ne>ly or q an h\r 9 ! gravy ( a currie1 is a great improvem5t to its flav\r3 x w be f\nd p>ticul>ly agreeable ) t ( sweetbreads1 & may be s]v$ 9 ! currie1 or /ra9$ f x at pleasure4 ,great c>e h[ev]1 %\ld be tak5 n to use1 = ! purpose1 a nut t is rancid4 ,sp9a*1 cucumb]s1 vegetable m>r[1 tomatas1 acid apples1 gre5 gooseb]ries 7se$$71 & tam>9ds import$ 9 ! %ell--n pres]v$--may all1 9 _! season1 be add$1 ) v good effect1 to curries ( diff]5t k9ds4 ,potatoes & cel]y are also occasionally boil$ d[n 9 !m4 ,! rice = a currie %\ld always be s5t to table 9 a sep>ate di% f x1 & 9 s]v+ !m1 x %\ld be fir/ help$1 & ! currie laid ^u x4 ,,mr4 ,,arnott',s ,,currie-,,p[d]4 ,turm]ic1 eight ounces4#ie ,cori&] se$1 f\r ounces4 ,cumm9 se$1 two ounces4 ,fnugreek se$1 two ounces4 ,cay5ne1 half an ounce4 7,m or less ( ?is la/ to ! ta/e47 ,footnote #ie3 ,we ?9k x w\ld be an improvem5t to dim9i% by two ounces ! proportion ( turm]ic1 & to increase t ( ! cori&] se$2 b we h n tri$ x4 ,let ! se$s be ( ! f9e/ quality4 ,dry !m well1 p\nd1 & sift !m sep>ately ?r\gh a lawn sieve1 !n weigh1 & mix !m 9 ! above proportions4 ,?is is an exce$+ly agreeable & aromatic p[d]1 :5 all ! +r$i5ts are p]fectly fre% & good1 b ! prep>+ is r a tr\blesome process4 ,mr4 ,arnott recomm5ds t :5 x is consid]$ s1 a 8high-ca/e0 *emi/ %\ld be appli$ to = x4 ,,mr4 ,,arnott',s ,,currie4 8,take ! he>t ( a cabbage1 & no?+ b ! he>t1 t is to say1 pull away all ! outside leaves until x is ab\t ! size ( an egg2 *op x f9e1 add to x a c\ple ( apples slic$ ?91 ! juice ( "o lemon1 half a teaspoonful ( black pepp]1 ) "o l>ge tablespoonful ( my currie-p[d]1 & mix ! :ole well toge!r4 ,n[ take six onions t h be5 *opp$ f9e & fri$ br[n1 a g>lic head1 ! size ( a nutmeg1 also m9c$ f9e1 two ounces ( fre% butt]1 two tablespoonsful ( fl\r1 & "o p9t ( /rong mutton or beef gravy2 & :5 ^! articles are boil+1 add ! =m] +r$i5ts1 & let ! :ole be well /ew$ up toge!r3 if n hot en\gh1 add cay5ne pepp]4 ,next put 9 a f[l t has be5 roa/$ & nicely cut up2 or a rabbit2 or "s lean *ops ( pork or mutton2 or a lob/]1 or ! rema9s ( ye/]day's calf's head2 or any?+ else y may fancy2 & y w h an excell5t currie1 fit = k+s to p>take (4 8,well6 n[ = ! rice6 ,x %\ld be put into wat] :i* %\ld be frequ5tly *ang$1 & %\ld rema9 9 = half an h\r at lea/2 ?is bo? cle>s & soaks x4 ,h y\r saucepan full ( wat] 7! l>g] ! bett]71 & :5 x boils rapidly1 ?r[ ! rice into x3 x w be done 9 fifte5 m9utes4 ,/ra9 x into a di%1 wipe ! saucepan dry1 return ! dra9$ rice into x1 & put x ov] a g5tle fire = a few m9utes1 ) a clo? ov] x3 e gra9 w be sep>ate4 ,:5 s]v$1 d n cov] ! di%40 ,obs4--,we h already giv5 te/imony to ! excell5ce ( ,mr4 ,arnott's currie-p[d]1 b we ?9k ! currie itself w be f\nd some:at too acid = ,engli% ta/e 9 g5]al1 & ! proportion ( onion & g>lic by "o half too mu* = any b well season$ ,anglo-,indian palates4 ,aft] hav+ tri$ 8 me?od ( boil+ ! rice1 we /ill give ! pref]5ce to t ( ,*apt] ,i41 page #cf4 ,a ,,b5gal ,,currie4 ,slice & fry ?ree l>ge onions 9 two ounces ( butt]1 & lift !m out ( ! pan :5 done4 ,put into a /ewpan ?ree o!r l>ge onions & a small clove ( g>lic :i* h be5 p\nd$ toge!r1 & smoo?ly mix$ ) a dess]tspoonful ( ! be/ pale turm]ic1 a teaspoonful ( p[d]$ g+]1 "o ( salt1 & "o ( cay5ne pepp]2 add to ^! ! butt] 9 :i* ! onions 7 fri$1 & half a cupful ( good gravy2 let !m /ew = ab\t t5 m9utes1 tak+ c>e t !y %all n burn4 ,next1 /ir to !m ! fri$ onions & half a p9t m ( gravy2 add a p\nd & a half ( mutton1 or ( any o!r meat1 free f bone & fat1 & simm] x g5tly = an h\r1 or m %\ld x n !n be p]fectly t5d]4 ,fri$ onions1 #c l>ge2 butt]1 #b oz42 onions p\nd$1 #c l>ge2 g>lic1 #a clove2 turm]ic1 #a dess]tspoonful2 p[d]$ g+]1 salt1 cay5ne1 ea* #a teaspoonful2 gravy1 #a_/b cupful3 #aj m9utes4 ,gravy #a_/b p9t2 meat1 #a-a_/b lb43 #a h\r or m4 ,a ,,dry ,,currie4 ,sk9 & cut d[n a f[l into small jo9ts1 or a c\ple ( p\nds ( mutton1 free f fat & bone1 into v small ?ick cutlets2 rub !m ) z mu* currie-p[d]1 mix$ ) a teaspoonful ( fl\r & "o ( salt1 z c be made to adh]e to !m3 ?is w be f two to ?ree tablespoonsful4 ,dissolve a good slice ( butt] 9 a deep1 well-t9n$ /ewpan or saucepan1 & %ake x ov] a brisk fire = f\r or five m9utes1 or until x beg9s to take col\r2 !n put 9 ! meat1 & br[n x well & equally1 )\t all[+ a morsel to be scor*$4 ,! pan %\ld be %ak5 vigor\sly e m9ute or two1 & ! meat turn$ 9 x frequ5tly4 ,:5 ?is is done1 lift x out & ?r[ into ! /ewpan two or ?ree l>ge onions f9ely m9c$1 & f\r or five es*alots :5 ^! la/ are lik$2 add a morsel ( butt] if ne$ful1 & fry !m until !y beg9 to s(t52 !n add a qu>t] ( a p9t ( gravy1 bro?1 or boil+ wat]1 & a l>ge acid apple1 or two mod]ate-siz$ ones1 ( a good boil+ k9d1 ) ! he>ts ( two or ?ree lettuces1 or ( "o h>d cabbage1 %r$ q small 7tomatas or cucumb]s fre$ f _! se$s c be sub/itut$ = ^! :5 9 season74 ,/ew ! :ole sl[ly until x resembles a ?ick pulp1 & add to x any additional liquid t may be requir$1 %\ld x become too dry2 put 9 ! meat1 & simm] ! :ole v s(tly until ?is is done1 :i* w be 9 f ?ree qu>t]s ( an h\r to an h\r4 ,prawns1 %rimps1 or ! fle% ( boil$ lob/]s may be sl[ly heat$ ?r\gh1 & s]v$ 9 ?is currie sauce ) good effect4 ,a ,,common ,,indian ,,currie4 ,= ea* p\nd ( meat1 :e!r veal1 mutton1 or beef1 take a heap$ tablespoonful ( good currie p[d]1 a small teaspoonful ( salt1 & "o ( fl\r2 mix ^! well toge!r1 & aft] hav+ cut d[n ! meat into ?ick small cutlets1 or dice1 rub half ( ! mix$ p[d] equally ov] x4 ,next1 fry g5tly f "o to f\r or five l>ge onions slic$1 ) or )\t ! addition ( a small clove ( g>lic or half a doz5 es*alots1 accord+ to ! ta/e2 & :5 !y are ( a f9e gold5 br[n1 lift !m out ) a slice & lay !m ^u a sieve to dra92 ?r[ a little m butt] into ! pan & fry ! meat lightly 9 x2 dra9 x well f ! fat 9 tak+ x out1 & lay x into a clean /ewpan or saucepan2 /rew ! onion ov] x1 & p\r 9 z mu* boil+ wat] z w almo/ cov] x4 ,mix ! rema9d] ( ! currie-p[d] smoo?ly ) a little bro? or cold wat]1 & aft] ! currie has /ew$ = a few m9utes p\r x 91 %ak+ ! pan well r\nd t x may be smoo?ly bl5d$ ) ! gravy4 ,simm] ! :ole v s(tly until ! meat is p]fectly t5d]3 ?is w be 9 f an h\r & a qu>t] to two h\rs & a half1 accord+ to ! quantity & ! nature ( ! meat4 ,mutton w be ! soone/ done2 ! brisket end 7gri/les7 ( a brea/ ( veal w require twice z mu* /ew+1 & sometimes m4 ,a f[l w be ready to s]ve 9 an h\r4 ,an acid apple or two1 or any ( ! vegetables :i* we h enum]at$ at ! comm5cem5t ( ?is *apt]1 may be add$ to ! currie1 prop] "t be+ all[$ = cook+ ea* v>iety4 ,v "y gre5 peas are lik$ by "s p 9 x2 & cucumb]s p>$1 se$$1 & cut mod]ately small1 are always a good addition4 ,a ri*] currie w ( c\rse be produc$ if gravy or bro? be sub/itut$ = ! wat]3 ei!r %\ld be boil+ :5 p\r$ to ! meat4 ,lemon-juice %\ld be /irr$ 9 be=e x is s]v$1 :5 !re is no o!r acid 9 ! currie4 ,a di% ( boil$ rice mu/ be s5t to table ) x4 ,a c\ple ( p\nds ( meat free f bone1 is suffici5t q = a mod]ate-siz$ di% ( ?is k9d1 b ?ree ( ! brea/ ( veal are sometimes us$ = x1 :5 x is to be s]v$ to a l>ge family-p>ty ( currie-eat]s2 f half to a :ole p\nd ( rice %\ld !n accompany x4 ,= ! prop] mode ( boil+ x1 see page #cf4 ,! small gra9$1 or ,patna1 is ! k9d :i* ought to be us$ = ! purpose4 ,six ounces is suffici5t = a n l>ge currie2 & a p\nd1 :5 boil$ dry1 & heat$ lightly 9 a di%1 appe>s an enorm\s quantity = a mod]n table4 ,to ea* p\nd ( meat1 :e!r veal1 mutton1 or beef1 #a heap$ tablespoonful ( good currie-p[d]1 #a small teaspoonful ( salt1 & a l>ge "o ( fl\r1 to be well mix$1 & half rubb$ on to ! meat be=e x is fri$1 ! re/ add$ aft]w>ds2 onions fri$1 f #a to #d or #e 7) or )\t ! addition ( a clove ( g>lic1 or half a doz5 es*alots72 suffici5t boil+ wat] to ne>ly cov] ! meat3 vegetables1 z 9 receipt1 at *oice2 /ew$1 #a-a_/d to #b-a_/b h\rs3 a f[l1 #a h\r1 or r less2 beef1 #b lbs41 #a-a_/b h\r1 or m2 brisket ( veal1 #b-a_/b to #c h\rs4 ,obs4--,rabbits make a v good currie :5 q "y4 ,cay5ne pepp] c always be add$ to height5 ! pung5cy ( a currie1 :5 ! proportion 9 ! p[d] is n consid]$ suffici5t4 ,,selim',s ,,curries4 7,capta9 ,:ite's47 ,^! curries are made ) a sort ( pa/e1 :i* is labell$ ) ! above names1 & z x has attract$ "s att5tion ( late1 & ! curries made ) x are v good1 & quickly & easily prep>$1 we give ! directions = !m4 8,cut a p\nd & a half ( *ick51 f[l1 veal1 rabbit1 or mutton1 into pieces an in* & a half squ>e4 ,put f two to ?ree ounces ( fre% butt] 9 a /ewpan1 & :5 x is melt$ put 9 ! meat1 & give x a good /ir ) a wood5 spoon2 add f two to ?ree dess]tspoonsful ( ! currie-pa/e2 mix ! :ole up well toge!r1 & cont9ue ! /irr+ ov] a brisk fire f five to t5 m9utes1 & ! currie w be done4 ,?is is a dry currie4 ,= a gravy currie1 add two or ?ree tablespoonsful ( boil+ wat] aft] ! pa/e is well mix$ 91 & cont9ue ! /ew+ & /irr+ f t5 to twelve m9utes long]1 keep+ ! sauce ( ! consi/5cy ( cream4 ,prep>e salmon & lob/] 9 ! same way1 b v quickly1 t !y may come up firm4 ,! pa/e may be rubb$ ov] /eaks1 or cutlets1 :5 !y are ne>ly broil$2 ?ree or f\r m9utes w f9i% !m40#if ,footnote #if3 ,unless ! meat be extremely t5d]1 & cut small1 x w require f t5 to fifte5 m9utes /ew+3 :5 no liquid is add$1 x mu/ be /irr$ )\t int]mission1 or ! pa/e w burn to ! pan4 ,x answ]s well = cutlets1 & = mullagatawny s\p also2 b makes a v mild currie4 ,,curri$ ,,macc>oni ,boil six ounces ( ribb& macc>oni = fifte5 m9utes1 9 wat] slightly salt$1 ) a v small bit ( butt] dissolv$ 9 x2 dra9 x p]fectly1 & !n put x into a full p9t & a qu>t] ( good beef or veal /ock or gravy1 previ\sly mix$ & boil$ = tw5ty m9utes1 ) a small tablespoonful ( f9e currie-p[d]1 a teaspoonful ( arr[-root1 & a little lemon-juice4 ,heat & toss ! macc>oni g5tly 9 ?is until x is well & equally cov]$ ) x4 ,a small quantity ( ri* cream1 or a little b*amel1 w v mu* improve ! sauce1 into :i* x %\ld be /irr$ j be=e ! macc>oni is add$1 & ! lemon-juice %\ld be ?r[n 9 aft]w>ds4 ,?is di% is1 to our ta/e1 f> bett] )\t ! /rong flav\r+ ( onion or g>lic1 usually giv5 to curries2 :i* c1 h[ev]1 be imp>t$ to ! gravy 9 ! usual way1 :5 x is lik$4 ,ribb& macc>oni1 #f oz43 #ae to #ah m9utes4 ,gravy1 or good beef or veal /ock1 full p9t & #a_/d2 f9e currie-p[d]1 #a small tablespoonful2 arr[-root1 #a teaspoonful2 little lemon-juice3 #bj m9utes4 ,macc>oni 9 sauce1 #c to #f m9utes4 ,obs4--,an ounce or two ( grat$ cocoa-nut1 simm]$ 9 ! gravy = half an h\r or m1 !n /ra9$ & well press$ f x1 is always an excell5t addition4 ,! pipe macc>oni1 well curri$1 is extremely good3 ! sauce = bo? k9ds %\ld be made ) ri* gravy1 especially :5 ! onion is omitt$4 ,a few drops ( es*alot-v9eg> c be add$ to x :5 ! flav\r is lik$4 ,,curri$ ,,eggs4 ,boil six or eight fre% eggs q h>d1 z = salad1 & put !m aside until !y are cold4 ,mix well toge!r f two to ?ree ounces ( good butt]1 & f ?ree to f\r dess]tspoonsful ( currie-p[d]2 %ake !m 9 a /ewpan or ?ick saucepan1 ov] a cle> b mod]ate fire = "s m9utes1 !n ?r[ 9 a c\ple ( mild onions f9ely m9c$1 & fry !m g5tly until !y are tol]ably s(t3 p\r to !m1 by degrees1 f half to ?ree qu>t]s ( a p9t ( bro? or gravy1 & /ew !m sl[ly until !y are r$uc$ to pulp2 mix smoo?ly a small cup ( ?ick cream ) two teaspoonsful ( :eat5 or ( rice-fl\r1 /ir !m to ! currie1 & simm] ! :ole until ! raw ta/e ( ! ?ick5+ is gone4 ,cut ! eggs into half in* slices1 heat !m q ?r\gh 9 ! sauce )\t boil+ !m1 & s]ve !m z hot z possible4 ,,curri$ ,,sweetbreads4 ,wa% & soak !m z usual1 !n ?r[ !m into boil+ wat] ) a little salt 9 x1 & a :ole onion1 & let !m simm] = t5 m9utes2 or1 if at h&1 sub/itute weak veal bro? = ! wat]4 ,lift !m out1 place !m on a dra9]1 & leave !m until !y are p]fectly cold2 !n cut !m into half-in* slices1 & ei!r fl\r & fry !m lightly 9 butt]1 or put !m1 )\t ?is1 into z mu* curri$ gravy z w j cov] !m2 /ew !m 9 x v g5tly1 f tw5ty to ?irty m9utes2 add z mu* lemon-juice or *ili v9eg> z w acidulate ! sauce agreeably1#ig & s]ve ! currie v hot4 ,z we h already /at$ 9 two or ?ree previ\s receipts1 an ounce or m ( sweet fre%ly-grat$ cocoa-nut1 /ew$ t5d] 9 ! gravy1 & /ra9$ f x1 be=e ! sweetbreads are add$1 w give a peculi>ly pleasant flav\r to all curries4 ,footnote #ig3 ,we f9d t a small portion ( ,indian pickl$ mango1 or ( its liquor1 is an agreeable addition to a currie z well z to mullagatawny s\p4 ,blan*$ #aj m9utes2 slic$ 7fri$ or n72 /ew$ #bj to #cj m9utes4 ,,curri$ ,,oy/]s4 8,let a hundr$ ( l>ge sea-oy/]s be op5$ into a bas9 )\t los+ "o drop ( _! liquor4 ,put a lump ( fre% butt] into a good-siz$ saucepan1 & :5 x boils1 add a l>ge onion1 cut into ?9 slices1 & let x fry 9 ! uncov]$ /ewpan until x is ( a ri* br[n3 n[ add a bit m butt]1 & two or ?ree tablespoonsful ( currie-p[d]4 ,:5 ^! +r$i5ts are well mix$ ov] ! fire ) a wood5 spoon1 add gradually ei!r hot wat]1 or bro? f ! /ock-pot2 cov] ! /ewpan1 & let ! :ole boil up4 ,mean:ile1 h ready ! meat ( a cocoa-nut1 grat$ or rasp$ f9e1 put ?is into ! /ewpan ) a few s\r tam>9ds 7if !y are to be obta9$1 if n1 a s\r apple1 *opp$74 ,let ! :ole simm] ov] ! fire until ! apple is dissolv$1 & ! cocoa-nut v t5d]2 !n add a cupful ( /rong ?ick5+ made ( fl\r & wat]1 & suffici5t salt1 z a currie w n be> be+ salt$ at table4 ,let ?is boil up = five m9utes4 ,h ready also1 a vegetable m>r[1 or "p ( "o1 cut into bits1 & suffici5tly boil$ to require little or no fur!r cook+4 ,put ?is 9 ) a tomata or two2 ei!r ( ^! vegetables may be omitt$4 ,n[ put into ! /ewpan ! oy/]s ) _! liquor1 & ! milk ( ! cocoa-nut1 if x be p]fectly sweet2 /ir !m well ) ! =m] +r$i5ts2 let ! currie /ew g5tly = a few m9utes1 !n ?r[ 9 ! /ra9$ juice ( half a lemon4 ,/ir ! currie f "t to "t ) a wood5 spoon1 & z soon z ! oy/]s are done en\gh s]ve x up ) a correspond+ di% ( rice on ! opposite side ( ! table4 ,! di% is consid]$ at ,madras ! ne plus ultra ( ,indian cook]y40#ih ,footnote #ih3 ,native oy/]s1 prep>$ z = sauce1 may be curri$ by ! receipt = eggs or sweetbreads1 ) ! addition ( _! liquor4 ,we h extract$ ?is receipt1 z x /&s1 f ! ,magaz9e ( ,dome/ic ,economy1 ! season 9 :i* we h met ) x n p]mitt+ u to h x te/$4 ,su* ( our read]s z may h p>tak5 ( ! true ,ori5tal prep>ation1 w be able to judge ( its correctness2 & o!rs may consid] x wor?y ( a trial4 ,we %\ld suppose x necess>y to be>d ! oy/]s4 ,,curri$ ,,gravy4 ,! quantity ( onion1 es*alot1 or g>lic us$ = a currie %\ld be regulat$ by ! ta/e ( ! p]sons = :om x is prep>$2 ! v l>ge proportions ( !m :i* are acceptable to "s eat]s1 prev5t+ o!rs altoge!r f p>tak+ ( ! di%4 ,slice1 & fry g5tly 9 a little good butt]1 f two to six l>ge onions 7) a bit ( g>lic1 & f\r or five es*alots1 or none ( ei!r71 :5 !y are col\r$ equally ( a f9e yell[-br[n1 lift !m on to a sieve rev]s$ to dra92 put !m into a clean saucepan1 add a p9t & a half ( good gravy1 ) a c\ple ( ounces ( rasp$ cocoa-nut1 or ( any ( ! o!r condim5ts we h already specifi$1 :i* may require z mu* /ew+ z ! onions 7an apple or two1 = in/ance71 & simm] !m s(tly f half to ?ree qu>t]s ( an h\r1 or until ! onion is suffici5tly t5d] to be press$ ?r\gh a /ra9]4 ,we w\ld recomm5d t = a delicate currie ?is %\ld always be done2 = a common "o x is n necess>y2 & _m p]sons pref] to h ! :ole ( x left 9 ?is la/4 ,aft] ! gravy has be5 work$ ?r\gh ! /ra9]1 & aga9 boils1 add to x f ?ree to f\r dess]tspoonsful ( currie-p[d]1 & "o ( fl\r1 ) z mu* salt z ! gravy may require1 ! :ole mix$ to a smoo? batt] ) a small cupful ( good cream4#ii ,simm] x f fifte5 to tw5ty m9utes1 & x w be ready = use4 ,lob/]1 prawns1 %rimps1 macc>oni1 h>d-boil$ eggs1 cold calf's head1 & v>i\s o!r meats may be heat$ & s]v$ 9 x ) advantage4 ,= all ( ^!1 & inde$ = e k9d ( currie1 acid ( "s sort %\ld be add$4 ,*ili v9eg> answ]s well :5 no fre% lemon-juice is at h&4 ,footnote #ii3 ,?is mu/ be add$ only j be=e ! currie is di%$1 :5 any acid fruit has be5 boil$ 9 ! gravy3 x may !n be fir/ bl5d$ ) a small portion ( arr[-root1 or fl\r4 ,onions1 #b to #f 7g>lic1 #a clove1 or es*alots1 #d to #e1 or nei!r72 fri$ a light br[n4 ,gravy1 #a-a_/b p9t2 cocoa-nut1 #b oz4 7#c1 if v "y73 #a_/b to #c_/d h\r4 ,currie-p[d]1 #c to #d dess]tspoonsful2 fl\r1 #a dess]tspoonful2 salt1 z ne$$2 cream1 #a small cupful3 #ae to #bj m9utes4 ,obs4-,9 ,india1 curds are frequ5tly add$ to curries1 b t may possibly be f _! ab\nd+ mu* m ?an sweet cream 9 s hot a climate4 ,,pott$ ,,meats4 ,any t5d] & well-roa/$ meat1 tak5 free ( fat1 sk91 & gri/le1 z well z f ! dry outsides1 w answ] = pott+ admirably1 bett] inde$ ?an t :i* is g5]ally bak$ = ! purpose1 & :i* is usually q depriv$ ( its juices by ! process4 ,spic$ or corn$ beef also is excell5t :5 ?us prep>$2 & any ( ^! w rema9 good a long "t if mix$ ) cold fre% butt]1 in/ead ( t :i* is cl>ifi$2 b no addition t c be made to x w r5d] ! meat eatable1 unless x be ?or\ghly p\nd$2 r$uc$1 9 fact1 to ! smoo!/ possible pa/e1 free f a s+le lump or a morsel ( unbrok5 fibre4 ,if r5t into fragm5ts1 in/ead ( be+ q cut ?r\gh ! gra9 9 be+ m9c$1 be=e x is put into ! mort>1 no beat+ w br+ x to ! prop] /ate4 ,unless x be v dry1 x is bett] to p\nd x = "s "t be=e any butt] is add$1 & x mu/ be long & pati5tly beat5 aft] all ! +r$i5ts are mix$1 t ! :ole may be equally bl5d$ & well mell[$ 9 flav\r4 ,! quantity ( butt] requir$ w dep5d ^u ! nature ( ! meat2 ham & salt$ beef w ne$ a l>g] proportion ?an roa/ meat1 or ?an ! brea/s ( p\ltry & game2 :ite fi%1 f be+ less dry1 w require comp>atively little4 ,salmon1 lob/]s1 prawns1 & %rimps are all extremely good1 prep>$ 9 ?is way4 ,!y %\ld1 h[ev]1 be p]fectly fre% :5 !y are p\nd$1 & be set imm$iately aft]w>ds into a v cool place4 ,= ^!1 & = :ite meats 9 g5]al1 mace1 nutmeg1 & cay5ne or :ite pepp]1 are ! appropriate spices4 ,a small quantity ( cloves may be add$ to h>e & o!r br[n meat1 b allspice we w\ld n recomm5d unless ! ta/e is kn[n to be 9 fav\r ( x4 ,! foll[+ receipt = p\nd+ ham w s]ve z a g5]al "o = ! p>ticul> mann] ( proce$+4 ,,pott$ ,,ham4#ajj ,footnote #ajj3 ,see ,bak$ ,ham1 ,*apt] ,,xiii41 page #beh4 7,an excell5t ,receipt47 ,to be eat5 9 p]fection ?is %\ld be made ) a fre%ly cur$ ham1 :i*1 aft] hav+ be5 soak$ = twelve h\rs1 %\ld be wip$ dry1 nicely trimm$1 closely wrapp$ 9 co>se pa/e1 & bak$ v t5d]4 ,:5 x comes f ! ov51 remove ! cru/ & r9d1 & :5 ! ham is p]fectly cold1 take = ea* p\nd ( ! lean1 :i* %\ld be weigh$ aft] e morsel ( sk9 & fibre has be5 c>efully remov$1 six ounces ( cold roa/ veal1 prep>$ ) equal nicety4 ,m9ce ^! q f9e ) an exce$+ly %>p knife1 tak+ c>e to cut ?r\gh ! meat1 & n to te> ! fibre1 z on ?is mu* ( ! excell5ce ( ! prep>ation dep5ds4 ,next put x into a l>ge /one or m>ble mort>1 & p\nd x to ! smoo!/ pa/e ) eight ounces ( fre% butt]1 :i* mu/ be add$ by degrees4 ,:5 ?ree p>ts beat51 /rew ov] x a teaspoonful ( fre%ly-p\nd$ mace1 half a l>ge1 or ! :ole ( a small nutmeg grat$1 & ! ?ird ( a teaspoonful ( cay5ne well mix$ toge!r4 ,x is bett] to limit ! spice to ?is quantity 9 ! fir/ in/ance1 & to increase aft]w>ds ei!r ( ! ?ree k9ds to ! ta/e ( ! p>ties to :om ! meat is to be s]v$4#aja ,we d n f9d half a teaspoonful ( cay5ne1 & ne>ly two teaspoonsful ( mace1 m ?an is g5]ally approv$4 ,aft] ! spice is add$1 keep ! meat (t5 turn$ f ! sides to ! middle ( ! mort>1 t x may be season$ equally 9 e "p4 ,:5 p]fectly p\nd$1 press x into small pott+-pans1 & p\r cl>ifi$ butt]#ajb ov] ! top4 ,if kept 9 a cool & dry place1 ?is meat w rema9 good = a =tnight1 or m4 ,footnote #aja3 ,spice1 x mu/ be obs]v$1 v>ies s v greatly 9 its quality t discretion is always necess>y 9 us+ x4 ,footnote #ajb3 ,?is %\ld nev] be p\r$ hot on ! meat3 x %\ld be less ?an milk-w>m :5 add$ to x4 ,lean ( ham1 #a lb42 lean ( roa/ veal1 #f oz42 fre% butt]1 #h oz42 mace1 f #a to #b teaspoonsful2 #a_/b l>ge nutmeg2 cay5ne1 #a_/d to #a_/b teaspoonful4 ,obs4--,! roa/ veal is ord]$ 9 ?is receipt because ! ham alone is g5]ally too salt2 = ! same reason butt]1 fre% tak5 f ! *urn1 or t :i* is b slightly salt$ & q new1 %\ld be us$ = x 9 pref]5ce to its own fat4 ,:5 !re is no ready-dress$ veal 9 ! h\se1 ! be/ "p ( ! neck1 roa/$ or /ew$1 w supply ! requisite quantity4 ,! rema9s ( a cold boil$ ham w answ] q well = pott+1 ev5 :5 a little dry4 ,,pott$ ,,*ick51 ,,p>tridge1 ,,or ,,pheasant4 ,roa/ ! birds z = table1 b let !m be ?or\ghly done1 = if ! gravy be left 91 ! meat w n keep half s well4 ,raise ! fle% ( ! brea/1 w+s1 & m]ry?\ght1 q cle> f ! bones1 take (f ! sk91 m9ce1 & !n p\nd x v smoo?ly ) ab\t "o ?ird ( its weight ( fre% butt]1 or some?+ less1 if ! meat %\ld appe> ( a prop] consi/5ce )\t ! full quantity2 season x ) salt1 mace1 & cay5ne only1 & add ^! 9 small portions until ! meat is r highly flav\r$ ) bo? ! la/2 proce$ ) x z ) o!r pott$ meats4 ,,pott$ ,,ox-,,tongue4 ,boil t5d] an unsmok$ tongue ( good flav\r1 & ! foll[+ day cut f x ! quantity desir$ = pott+1 or take = ?is purpose ! rema9s ( "o :i* has already be5 s]v$ at table4 ,trim (f ! sk9 & r9d1 weigh ! meat1 m9ce x v small1 !n p\nd x z f9e z possible ) f\r ounces ( butt] to ea* p\nd ( tongue1 a small teaspoonful ( mace1 half z mu* ( nutmeg & cloves1 & a tol]ably high season+ ( cay5ne4 ,aft] ! spices are well beat5 ) ! meat1 ta/e x1 & add m if requir$4 ,a few ounces ( any well-roa/$ meat mix$ ) ! tongue w give x firmness1 9 :i* x is apt to be defici5t4 ,! brea/s ( turkeys1 f[ls1 p>tridges1 or pheasants1 may be us$ = ! purpose ) good effect4 ,tongue1 #a lb42 butt]1 #d oz42 mace1 #a teaspoonful2 nutmeg & cloves ea*1 #a_/b teaspoonful2 cay5ne1 #e to #aj gra9s4 ,,pott$ ,,an*ovies4 ,scrape ! an*ovies v clean1 raise ! fle% f ! bones1 & p\nd x to a p]fect pa/e 9 a ,w$gwood or m>ble mort>2 !n ) ! back ( a wood5 spoon press x ?r\gh a hair-sieve rev]s$4 ,next1 weigh ! an*ovies1 & p\nd !m aga9 ) d\ble _! weight ( ! fre%e/ butt] t c be procur$1 a high season+ ( mace & cay5ne1 & a small quantity ( f9ely-grat$ nutmeg2 set ! mixture by 9 a cool place = ?ree or f\r h\rs to h>d5 x be=e x is put into ! pott+ pans4 ,if butt] be p\r$ ov]1 x mu/ be only lukew>m2 b ! an*ovies w keep well = two or ?ree weeks )\t4 ,a v small portion ( rose-p9k may be add$ to improve ! col\r1 b unless x be sp>+ly us$1 x w imp>t a bitt] flav\r to ! prep>ation4 ,! quantity ( butt] c be increas$ or dim9i%$ 9 proportion z x is wi%$ t ! flav\r ( ! an*ovies %\ld prevail4 ,an*ovies p\nd$1 #c oz42 butt]1 #f oz42 mace1 ?ird ( teaspoonful2 half z mu* cay5ne2 little nutmeg4 ,,lob/] ,,butt]4 7,= ?is see page #ach1 ,*apt] ,,vi47 ,,pott$ ,,%rimps1 ,,or ,,prawns4 7,delici\s47 ,let ! fi% be q fre%ly boil$1 %ell !m quickly1 & j be=e !y are put into ! mort>1 *op !m a little ) a v %>p knife2 p\nd !m p]fectly ) a small quantity ( fre% butt]1 mace1 & cay5ne4 7,see also page #ib47 ,%rimps 7un%ell$71 #b qu>ts2 butt]1 #b to #d oz42 mace1 #a small saltspoonful2 cay5ne1 #a_/c z mu*4 ,,pott$ ,,mu%rooms4 ,! receipt = ^!1 :i* we c recomm5d to ! read]1 w be f\nd 9 ! next ,*apt]4 ,,m\ld$ ,,pott$ ,,meat ,,or ,,fi%4 7,= ! second c\rse47 ,press v closely & smoo?ly into a pan or m\ld ! pott$ ham1 or any o!r meat1 ( ! pres5t *apt]1 p\r a ?9 lay] ( cl>ifi$ butt] on ! top1 & let x become q cold4 ,:5 want$ = table1 w9d r\nd x = a mom5t a clo? :i* has be5 dipp$ into hot wat]1 loos5 ! meat g5tly f x ) a ?9 knife1 turn x on to a di%1 & glaze x lightly2 lay a bord] ( small salad r\nd x1 ) or )\t a decoration ( h>d eggs1 or surr\nd x in/ead ) cle> sav\ry jelly cut 9 dice4 ,! meat1 = v>iety1 may be equally slic$1 & laid regul>ly r\nd a pile ( small salad4 ,a v elegant second c\rse di% may be made ) pott$ lob/]s 9 ?is way1 ! c5tre be+ ornam5t$ ) a small %ape ( lob/] butt]4 7,see page #ach47 ,,pott$ ,,h>e4 ,illu/ration3 ,w$gwood ,pe/le & ,mort>4 ,! back ( a well-roa/$ h>e1 & su* o!r p>ts ( ! fle% z are n s9ewy1 if pott$ by ! directions already giv5 = ham & o!r meat1 w be f\nd sup]ior to ! game prep>$ z x usually is by bak+ x t5d] ei!r ) a l>ge quantity ( butt]1 or ) b>ely suffici5t wat] or gravy to cov] x2 b :5 ! old-fa%ion$ mode ( pott+ is pref]r$1 x mu/ be cleans$ z = roa/+1 wip$ dry1 cut into jo9ts1 :i*1 aft] be+ season$ ) salt1 cay5ne 7or pepp]71 & p\nd$ cloves & mace or nutmeg well m+l$1 %\ld be closely pack$ 9 a j> or deep pan1 & sl[ly bak$ until v t5d]1 ) ! addition ( f half to a :ole p\nd ( fre% butt] laid equally ov] x1 9 small bits1 or ) only s mu* wat] or o!r liquid z w prev5t its becom+ h>d3 ! j> mu/ be well cov]$ ) at lea/ two sep>ate folds ( ?ick br[n pap] ti$ closely ov] x4 ,x %\ld !n be left to become p]fectly cold2 & ! butt] 7:5 x has be5 us$7 %\ld be tak5 (f & scrap$ free f moi/ure1 t x may be add$ to ! h>e 9 p\nd+ x4 ,all sk9 & s9ew mu/ be c>efully remov$1 & ! fle% m9c$ be=e x is put into ! mort>4 ,additional season+ mu/ be add$ if necess>y2 b ! cook mu/ rememb] t all %\ld be well bl5d$1 & no p>ticul> spice %\ld be all[$ to pr$om9ate 9 ! flav\r ( ! prep>ation ,:5 wat] or gravy has be5 add$ to ! h>e1 firm fre% butt] %\ld be us$ 9 pott+ x3 x w n require a v l>ge proportion1 z ! fle% w be f> less dry & firm ?an :5 x is roa/$1 ?\gh m ( its juices w h be5 )drawn f x2 & x w n rema9 good s long4 ,! bones1 gravy1 head1 & ribs1 w make a small ture5 ( excell5t s\p4 ,?ick slices ( lean ham are sometimes bak$ ) ! h>e1 & p\nd$ ) x4 ---------------------------------------- -------------------------------- ,,*apt] ,,xvii4 ,vegetables4 ,illu/ration ,,! quality ( vegetables dep5ds mu* bo? on ! soil 9 :i* !y are gr[n1 & on ! degree ( c>e be/[$ ^u _! culture2 b if produc$ 9 ev] s great p]fection1 _! excell5ce w be entirely de/roy$ if !y be badly cook$4 ,) ! exception ( arti*okes1 :i* are said to be improv$ by two or ?ree days' keep+1 all ! summ] v>ieties %\ld be dress$ be=e _! fir/ fre%ness has 9 any degree pass$ (f 7= _! flav\r is nev] s f9e z )9 a few h\rs ( _! be+ cut or ga!r$72 b :5 ?is _c be done1 precaution %\ld be tak5 to prev5t _! )]+4 ,! /alk-ends ( asp>agus1 cucumb]s1 & vegetable-m>r[1 %\ld be plac$ 9 f "o to two in*es ( cold wat]2 & all o!r k9ds %\ld be spread on a cool brick floor4 ,:5 ?is has be5 neglect$1 !y mu/ be ?r[n into cold wat] = "s "t be=e !y are boil$ to recov] !m1 ?\gh !y w prove ev5 !n b v inf]ior eat+4 ,vegetables :5 n suffici5tly cook$ are kn[n to be s exce$+ly un:olesome & indige/ible1 t ! cu/om ( s]v+ !m crisp1 :i* means1 9 reality1 only half-boil$1 %\ld be altoge!r disreg>d$ :5 heal? is consid]$ ( m importance ?an fa%ion2 b !y %\ld n be all[$ to rema9 9 ! wat] aft] !y are q done1 or bo? _! nutritive prop]ties & _! flav\r w be lo/1 & _! good appe>ance de/roy$4 ,c>e %\ld be tak5 to dra9 !m ?or\ghly 9 a w>m /ra9]1 & to s]ve !m v hot1 ) well-made sauces1 if ) any4 ,only dri$ peas or beans1 ,j]usalem arti*okes1 & potatoes1 are put at fir/ into cold wat]4 ,all o!rs require pl5ty ( fa/-boil+ wat]1 :i* %\ld be ready salt$ & skimm$ be=e !y are ?r[n into x4 ,,to ,,cle> ,,vegetables ,,f ,,insects4 ,lay !m = half an h\r or m into a pan ( /rong br9e1 ) ! /alk ends upp]mo/2 ?is w de/roy ! small snails & o!r insects :i* clu/] 9 ! leaves1 & !y w fall out & s9k to ! bottom4 ,a p\nd & a half ( salt to ! gallon ( wat] w answ] = ?is purpose1 & if /ra9$ daily x w la/ = "s "t4 ,,to ,,boil ,,vegetables ,,gre54 ,aft] !y h be5 prop]ly prep>$ & wa%$1 ?r[ !m into pl5ty ( boil+ wat] :i* has be5 salt$ & well skimm$2 & keep !m uncov]$ & boil+ fa/ until !y are done1 tak+ e precaution aga9/ _! be+ smok$4 ,%\ld ! wat] be v h>d1 a small half-teaspoonful ( c>bonate ( soda1 may be add$ ) ! salt1 = e two qu>ts1 & w greatly improve ! col\r ( ! vegetables2 b if us$ 9 undue proportion x w injure !m2 gre5 peas especially w be quickly r$uc$ to a ma% if boil$ ) too l>ge a quantity4 ,wat]1 #a gallon2 salt1 #b oz42 soda1 #a_/d oz42 or c>bonate ( soda1 #a teaspoonful4 ,,potatoes4 7,rem>ks on _! prop]ties & importance47 ,!re is no vegetable commonly cultivat$ 9 ?is c\ntry1 we v5ture to ass]t1 :i* is comp>able 9 value to ! potato :5 x is ( a good sort1 has be5 gr[n 9 a suitable soil1 & is prop]ly cook$ & s]v$4 ,x mu/ be v nutriti\s1 or x w\ld n su/a9 ! /r5g? ( ?\s&s ( p ^: almo/ sole food x con/itutes1 & :o1 :5 !y c procure a suffici5t supply ( x to satisfy fully ! dem&s ( hung]1 are capable ( accompli%+ ! heavie/ daily lab\r4 ,x may n be wise to dep5d = subsi/5ce on a root ( :i* ! crop unhappily is s frequ5tly 9 ^! days de/roy$ or greatly injur$ by disease1 & = :i* x is s difficult to f9d a sub/itute t is equally *eap1 :olesome & satisfy+2 b we c easily compreh5d ! pr$ilection ( an entire p = a tub] :i* comb9es1 l ! potato1 ! solidity almo/ ( bread1 ) ! heal?ful prop]ties#ajc ( v>i\s o!r fre% vegetables1 )\t _! acidity2 & :i* c also be cook$ & s]v$ 9 s _m diff]5t =ms4 ,! wret*$ mann] 9 :i* x is dress$ 9 _m ,engli% h\ses r5d]s x comp>atively valueless1 & acc\nts 9 a measure = ! prodigality ) :i* x is ?r[n away :5 cold1 ev5 9 seasons :5 its price is highe/4#ajd ,footnote #ajc3 ,! late ,dr4 ,p]eira has /at$ 9 8 excell5t "w on diet1 page #cgj1 t ,dr4 ,baly1 :o has publi%$ "s int]e/+ obs]vations on ! anti-scorbutic quality ( ! potato1 says1 8,z ord9>ily cook$1 x is an admirable pres]vative aga9/ ! scurvy10 = :i* x appe>s to be also a cure1 see ! same "w4 ,footnote #ajd3 ,we _c refra9 f a few words ( rem>k "h on ! daily wa/e ( :olesome food 9 ?is c\ntry :i* con/itutes "o ( ! mo/ s]i\s dome/ic abuses t exi/ among/ u2 & "o :i* x is mo/ pa9ful to witness :ile we see at ! same "t ! half-/>vation ( l>ge masses ( our p4 ,x is an evil :i* ! /eady & resolute opposition ( ! educat$ classes w\ld soon greatly *eck2 & :i* ought n va9ly to appeal to _! good s5se & good feel+1 augm5t+1 z x mu/1 ! privations ( ! scantily-f$ poor2 = ! 8wa/e0 ( "o "p ( ! community _c fail to increase ! 8want0 ( ! rema9d]4 ,,to ,,boil ,,potatoes4 7,z 9 ,irel&47 ,potatoes1 to boil well toge!r1 %\ld be all ( ! same sort1 & z ne>ly equal 9 size z may be4 ,wa% (f ! m\ld1 & scrub !m v clean ) a h>d bru%1 b nei!r scoop nor apply a knife to !m 9 any way1 ev5 to cle> ! eyes4#aje ,r9se !m well1 & arrange !m compactly 9 a saucepan1 s t !y may n lie loose 9 ! wat]1 & t a small quantity may suffice to cov] !m4 ,p\r ?is 9 cold1 & :5 x boils1 ?r[ 9 ab\t a l>ge teaspoonful ( salt to ! qu>t1 & simm] ! potatoes until !y are ne>ly done1 b = ! la/ two or ?ree m9utes let !m boil rapidly4 ,:5 !y are t5d] q ?r\gh1 :i* may be kn[n by prob+ !m ) a =k1 p\r all ! wat] f !m imm$iately1 lift ! lid ( ! saucepan to all[ ! /eam to escape1 & place !m on a trivet1 high ov] ! fire1 or by ! side ( x1 until ! moi/ure has entirely evaporat$2 !n peel1 & s5d !m to table z quickly z possible1 ei!r 9 a hot napk91 or 9 a di%1 ( :i* ! cov] is s plac$ t ! /eam c pass (f4 ,!re %\ld be no delay 9 s]v+ !m aft] !y are once tak5 f ! fire4 ,iri% families always pref] !m s]v$ 9 _! sk9s4 ,"s k9ds w be suffici5tly boil$ 9 tw5ty m9utes1 o!rs 9 n less ?an ?ree qu>t]s ( an h\r4 ,footnote #aje3 8,because10 9 ! words ( our clev] ,iri% correspond5t1 8! wat] ?r\gh ^! p>ts is !n admitt$ into ! v he>t ( ! vegetable2 & ! lat5t heat1 aft] cook+1 is n suffici5t to ?r[ x (f2 ?is r5d]s ! potatoes v un:olesome40 #bj m9utes to #a h\r1 or m4 ,obs4 #a4--,! wat] 9 :i* !y are boil$ %\ld b>ely cov] ! potatoes4 ,aft] x is p\r$ (f1 !y %\ld be /eam$ = tw5ty m9utes or half an h\r1 if l>ge4 ,obs4 #b4--;,habitual potato-eat]s "k well t ?is vegetable is nev] s good z :5 s]v$ 9 ! sk9 ! in/ant x is tak5 f ! fire1 di%$ 9 a hot napk91 or s5t to table )\t a cov] ov] x4 ,x %\ld also be clean & dry t x may at pleasure be tak5 9 ! f+]s & brok5 l bread1 or held 9 ! d9n] napk9 :ile ! inside is scoop$ out ) ! =k1 ?us =m+ x into a sort ( cup4 ,! l>ge ,york%ire ,reg5ts dress$ & eat5 9 ?is way af=d 9 !mselves an almo/ suffici5t meal4 ,we h f\nd f long daily exp]i5ce1 t ^? :i* av]ag$ ?ree1 or at ! utmo/ f\r to ! p\nd1 7 ! be/ 9 quality1 & rema9$ s to q ! end ( _! season3 !y requir$ z ! spr+ advanc$1 an h\r's boil+ or m4 ,,to ,,boil ,,potatoes4 7,! ,lanca%ire way47 ,p>e ! potatoes1 cov] !m ) cold wat]1 & boil !m sl[ly until !y are q t5d]1 b wat* !m c>efully1 t !y may n be ov]done2 dra9 (f ! wat] entirely1 /rew "s salt ov] !m1 leave ! saucepan uncov]$ by ! side ( ! fire1 & %ake x =cibly e m9ute or two1 until ! :ole ( ! potatoes appe> dry & fl\ry4 ,lanca%ire cooks dress ! vegetable 9 ?is way to p]fection1 b x is f> f an economical mode1 z a l>ge portion ( ! potato adh]es to ! saucepan2 x has1 h[ev]1 _m admir]s4 ,,to ,,boil ,,new ,,potatoes4 ,^! are nev] good unless fre%ly dug4 ,take !m ( equal size1 & rub (f ! sk9s ) a bru% or a v co>se clo?1 wa% !m clean1 & put !m )\t salt into boil+1 or at lea/1 q hot wat]2 boil !m s(tly1 & :5 !y are t5d] en\gh to s]ve1 p\r (f ! wat] entirely1 /rew "s f9e salt ov] !m1 give !m a %ake1 & let !m /& by ! fire 9 ! saucepan = a m9ute2 !n di% & s]ve !m imm$iately4 ,"s cooks ?r[ 9 a small slice ( fre% butt]1 ) ! salt1 & toss !m g5tly 9 x aft] x is dissolv$4 ,?is is a good mode1 b ! m usual "o is to s5d melt$ butt] to table ) !m1 or to p\r :ite sauce ov] !m :5 !y are v "y1 & s]v$ e>ly 9 ! season4 ,v small1 #aj to #ae m9utes3 mod]ate siz$1 #ae to #bj m9utes4 ,obs4--,we always1 = our own eat+1 h new potatoes /eam$ = t5 m9utes or long] aft] ! wat] is p\r$ f !m1 & ?9k !y are mu* improv$ by ! process4 ,!y %\ld be ?or\ghly boil$ be=e ?is is done4 ,,new ,,potatoes ,,9 ,,butt]4 ,rub (f ! sk9s1 wa% ! potatoes well & wipe !m dry2 put !m ) ?ree ounces ( good butt]1 = a small di%1 & ) f\r ounces or m = a l>ge "o1 into a well-t9n$ /ewpan or ,keep !m well %ak5 or toss$1 t !y may be equally done1 & ?r[ 9 "s salt :5 !y beg9 to /ew4 ,?is is a good mode ( dress+ !m :5 !y are v "y & wat]y4 ,,to ,,boil ,,potatoes4 7,capta9 ,kat]'s ,receipt47 ,wa%1 wipe1 & p>e ! potatoes1 cov] !m ) cold wat]1 & boil !m g5tly until !y are done1 p\r (f ! wat]1 & spr9kle a little f9e salt ov] !m2 !n take ea* potato sep>ately ) a spoon1 & lay x into a clean w>m clo?1 twi/ ?is s z to press all ! moi/ure f ! vegetable1 & r5d] x q r\nd2 turn x c>efully into a di% plac$ be=e ! fire1 ?r[ a clo? ov]1 & :5 all are done1 s5d !m to table quickly4 ,potatoes dress$ 9 ?is way are ma%$ )\t ! slighte/ tr\ble2 x is also by f> ! be/ me?od ( prep>+ !m = pudd+s or = cakes4 ,,to ,,roa/ ,,or ,,bake ,,potatoes4 ,scrub & wa% exce$+ly clean "s potatoes ne>ly assort$ 9 size2 wipe !m v dry1 & roa/ !m 9 a ,dut* ov5 be=e ! fire1 plac+ !m at a di/ance f x1 & keep+ !m (t5 turn$2 or arrange !m 9 a co>se di%1 & bake !m 9 a mod]ate ov54 ,di% !m neatly 9 a napk91 & s5d !m v hot to table2 s]ve cold butt] ) !m4 #a-c_/d to upw>ds ( #b h\rs4 ,,scoop$ ,,potatoes4 7,,entremets4#ajf7 ,footnote #ajf3 ,or second c\rse di%4 ,illu/ration ,wa% & wipe "s l>ge potatoes ( a firm k9d1 & ) a small scoop adapt$ to ! purpose1#ajg =m z _m dim9utive ones z w fill a di%2 cov] !m ) cold wat]1 & :5 !y h boil$ v g5tly = five m9utes p\r x (f1 & put m cold wat] to !m2 aft] !y h simm]$ a second "t = five m9utes1 dra9 ! wat] q away1 place ! cov] ( ! saucepan s z to leave an in* or m ( op5 space = ! moi/ure to evaporate1 & let !m /eam by ! side ( ! fire f f\r to five m9utes long]4 ,di% !m c>efully1 p\r :ite sauce ov] !m1 & s]ve !m 9 ! second c\rse4 ,old potatoes ?us prep>$1 h (t5 be5 made to pass = new ones1 at ! be/ tables1 at ! season 9 :i* ! fre% vegetable 0 de>e/4#ajh ,! "t requir$ to boil !m w ( c\rse v>y ) _! quality2 we give ! me?od :i* we h f\nd v successful4 ,footnote #ajg3 ,?is may be procur$ ( any ironmong]4 ,footnote #ajh3 ,vegetables & fruit are n[ s g5]ally =c$ & br\ght s e>ly into our m>kets1 t !re is little ne$ ( ^! exp$i5ts at pres5t4 ,,crisp$ ,,potatoes1 ,,or ,,potato-,,ribbons4 7,,entremets47 7,or to s]ve ) ,*eese47 ,wa% well1 & wipe1 "s potatoes ( good flav\r2 cut !m up into slices ( f half to a :ole in* ?ick1 free !m f ! sk9s1 & !n p>e !m r\nd & r\nd 9 v ?91 & v long ribbons4 ,lay !m into a pan ( cold wat]1 & half an h\r be=e !y are want$ = table lift !m on to a sieve t !y may be well dra9$4 ,fry !m 9 good butt]1 :i* %\ld be v hot :5 !y are ?r[n 91 until !y are q crisp1 & lightly br[n$2 dra9 & dry !m on a s(t clo?1 pile !m 9 a hot di%1 /rew ov] !m a mix$ season+ ( salt & cay5ne 9 f9e p[d]1 & s]ve !m )\t delay4 ,= ! second c\rse1 dress !m 9 ! same mann]1 b omit ! cay5ne4 ,five or six m9utes w fry !m4 ,,fri$ ,,potatoes4 7,,entremets47 7,a ,pla9] ,receipt47 ,aft] hav+ wa%$ !m1 wipe & p>e "s raw potatoes1 cut !m 9 slices ( equal ?ickness1 or into ?9 %av+s1 & ?r[ !m into pl5ty ( boil+ butt]1 or v pure cl>ifi$ dripp+4 ,fry !m ( a f9e light br[n1 & v crisp2 lift !m out ) a skimm]1 dra9 !m on a s(t w>m clo?1 di% !m v hot1 & spr9kle f9e salt ov] !m4 ,?is is an admirable way ( dress+ potatoes1 v common on ! ,cont95t1 b less s 9 ,engl& ?an x des]ves to be4 ,p>$ 9 ribbons or %av+s ( equal wid?1 z 9 ! receipt above1 & s]v$ dry & well fri$1 lightly pil$ 9 a di%1 !y make a h&some appe>ance1 & are excell5t eat+4 ,if slic$ !y %\ld be some?+ less ?an a qu>t] ( an in* ?ick4 ,,ma%$ ,,potatoes4 ,boil !m p]fectly t5d] q ?r\gh1 p\r (f ! wat]1 & /eam !m v dry by ! directions already giv5 9 ! receipt ( page #caj1 peel !m quickly1 take out e speck1 & :ile !y are /ill hot1 press ! potatoes ?r\gh an e>!n cull5d]1 or bruise !m to a smoo? ma% ) a /rong wood5 =k or spoon1 b nev] p\nd !m 9 a mort>1 z t w r$uce !m to a close heavy pa/e4 ,let !m be entirely free f lumps1 = no?+ c be m indicative ( c>elessness or want ( skill on ! "p ( ! cook1 ?an ma%$ potatoes s5t to table full ( ^!4 ,melt 9 a clean saucepan a slice ( good butt] ) a few spoonsful ( milk1 or1 bett] /ill1 ( cream2 put 9 ! potatoes aft] hav+ spr9kl$ "s f9e salt ^u !m1 & /ir ! :ole ov] a g5tle fire ) a wood5 spoon1 until ! +r$i5ts are well-mix$1 & ! :ole is v hot4 ,x may !n be s]v$ directly2 or heap$ high 9 a di%1 left r\gh on ! surface1 & br[n$ be=e ! fire2 or x may be press$ into a well butt]$ m\ld ( h&some =m1 :i* has be5 /rew$ ) ! f9e/ bread-crumbs1 & %ak5 free f ! loose ones1 !n turn$ out1 & br[n$ 9 a ,dut* or common ov54 ,m or less liquid w be requir$ to moi/5 suffici5tly potatoes ( v>i\s k9ds4 ,potatoes ma%$1 #b lbs42 salt1 #a teaspoonful2 butt]1 #a to #b oz42 milk or cream1 #a_/d p9t4 ,obs4--,ma%$ potatoes are (t5 m\ld$ ) a cup1 & !n equally br[n$3 any o!r %ape w answ] ! purpose z well1 & _m are ( bett] appe>ance4 ,,engli% ,,potato ,,balls1 ,,or ,,croquettes4 ,boil "s fl\ry potatoes v dry1 ma% !m z smoo?ly z possible1 season !m well ) salt & :ite pepp]1 w>m !m ) ab\t an ounce ( butt] to ! p\nd1 or r m if x w n r5d] !m too moi/1 & a few spoonsful ( good cream4 ,boil !m v dry2 let !m cool a little1 roll !m into balls1 spr9kle ov] !m v]micelli cru%$ slightly ) ! h&1 & fry !m a f9e light br[n4 ,!y may be di%$ r\nd a %ape ( pla9 ma%$ potatoes1 or pil$ on a napk9 by !mselves4 ,!y may likewise be roll$ 9 egg & f9e bread-crumbs in/ead ( 9 ! v]micelli1 or 9 gr\nd rice1 :i* answ]s v well = !m4 ,,potato ,,b\lettes4 7,,entremets47 7,good47 ,boil "s good potatoes z dry z possible1 or let !m be prep>$ by ,capta9 ,kat]'s receipt2 ma% a p\nd ( !m v smoo?ly1 & mix ) !m :ile !y are /ill w>m1 two ounces ( fre% butt]1 a teaspoonful ( salt1 a little nutmeg1 ! beat5 & /ra9$ yolks ( f\r eggs1 & la/ ( all ! :ites ?or\ghly :isk$4 ,m\ld ! mixture ) a teaspoon & drop x into a small pan ( boil+ butt]1 or ( v pure l>d1 & fry ! b\lettes = five m9utes ov] a mod]ate fire3 !y %\ld be ( a f9e pale br[n1 & v light4 ,dra9 !m well & di% !m on a hot napk94 ,potatoes1 #a lb42 butt]1 #b oz42 salt1 #a teaspoonful2 eggs1 #d3 #e m9utes4 ,obs4--,^! b\lettes are exce$+ light & delicate1 & make an excell5t di% = ! second c\rse2 b we ?9k t a few spoonsful ( sweet fre% cream boil$ ) !m until ! mixture becomes dry1 w\ld bo? enri* !m & improve _! flav\r4 ,!y %\ld be dropp$ into ! pan ) ! teaspoon1 z !y ought to be small1 & !y w swell 9 ! cook+4 ,,potato ,,rissoles4 7,fr5*47 ,ma% & season ! potatoes ) salt1 & :ite pepp] or cay5ne1 & mix ) !m pl5ty ( m9c$ p>sley1 & a small quantity ( gre5 onions1 or es*alots2 add suffici5t yolks ( eggs to b9d ! mixture toge!r1 roll x into small balls1 & fry !m 9 pl5ty ( l>d or butt] ov] a mod]ate fire1 or !y w be too mu* br[n$ be=e !y are done ?r\gh4 ,ham1 or any o!r k9d ( meat f9ely m9c$1 may be sub/itut$ = ! h]bs1 or add$ to !m4 ,,potatoes ,,la ,,ma,,tre ,d',h,,tel4 ,boil 9 ! usual mann] "s potatoes ( a firm k9d1 peel1 & let !m cool2 !n cut !m equally into qu>t]-in* slices4 ,dissolve 9 a v clean /ewpan or saucepan f two to f\r ounces ( good butt]1 /ir to x a small dess]tspoonful ( fl\r1 & %ake ! pan ov] ! fire = two or ?ree m9utes2 add by sl[ degrees a small cupful ( boil+ wat]1 "s pepp]1 salt1 & a tablespoonful ( m9c$ p>sley2 put 9 ! potatoes1 & toss !m g5tly ov] a cle> fire until !y are q hot1 & ! sauce adh]es well to !m3 at ! in/ant ( s]v+ add a dess]tspoonful ( /ra9$ lemon-juice4 ,pale veal gravy may be sub/itut$ = ! wat]2 & ! potatoes aft] be+ ?ickly slic$1 may be quickly cut ( ! same size ) a small r\nd cutt]4 ,,potatoes ,,la ,,cr,,me4 ,prep>e ! potatoes z above1 & toss !m g5tly 9 a qu>t] ( a p9t or m ( ?ick :ite sauce or ( common be*amel1 ) or )\t ! addition ( ! m9c$ p>sley4 ,,kohl ,,cannon1 ,,or ,,kale ,,cannon4 7,an ,iri% ,receipt47 ,mix 9 ab\t equal proportions 7^! c be v>i$ to suit ! conv5i5ce ( ! mom5t7 "s smoo?ly ma%$ potatoes1 & "s "y spr\ts or gre5s ( any k9d1 fir/ boil$ q t5d]1 press$ v dry1 & *opp$ a little if ne$ful4 ,ma% up ! :ole well toge!r1 add a season+ ( pepp] & salt1 a small bit ( butt]1 & a spoonful or two ( cream or milk2 put a raw onion into ! middle ( ! mass1 & /ir x ov] a cle> fire until x is v hot1 & suffici5tly dry to be m\ld$ & turn$ out = table1 or di%$ 9 ! usual mann]4 ,take out ! onion be=e ! kohl cannon is s]v$4 ,9 ,irel& ma%$ p>sneps & potatoes are m+l$ 9 ! same way1 & call$ p>snep cannon4 ,a good summ] v>iety ( ! prep>ation is made !re also ) ,w9dsor beans boil$ t5d]1 sk9n$1 & bruis$ to a pa/e1 !n ?or\ghly bl5d$ ) ! potatoes4 ,turnips1 too1 are sometimes sub/itut$ = ! p>sneps2 b ^! or any o!r wat]y vegetable %\ld be well dri$ ov] a g5tle fire z direct$ = ma%$ turnips 9 ?is *apt]1 be=e !y are add$ to ! potatoes4 ,,to ,,boil ,,sea-,,kale4 ,wa%1 trim1 & tie ! kale 9 bun*es1 & ?r[ x into pl5ty ( boil+ wat] ) "s salt 9 x4 ,:5 x is p]fectly t5d]1 lift x out1 dra9 x well f ! wat]1 & s5d x to table ) good melt$ butt]4 ,:5 fa%ion is n p>ticul>ly reg>d$ we w\ld recomm5d its be+ s]v$ ^u a toa/ l asp>agus4 ,ab\t tw5ty m9utes w boil x1 r less = p]sons :o l x crisp4 #ah to #bj m9utes4 ,,sea-,,kale ,,/ew$ ,,9 ,,gravy4 7,,entremets47 ,boil ! kale = t5 m9utes 9 salt & wat]2 dra9 x well1 & put x into a saucepan ) z mu* good br[n gravy z w ne>ly cov] x2 /ew x g5tly = t5 m9utes or until x is t5d]1 & s5d x to table 9 ! gravy v hot4 ,ano!r excell5t mode ( s]v+ ?is vegetable is1 to boil x 9 salt & wat]1 & to p\r ov] x pl5ty ( ri* :ite sauce aft] x is di%$4 ,,sp9a*4 7,,entremets47 7,fr5* ,receipt47 ,pick ! sp9a* leaf by leaf f ! /ems1 & wa% x 9 abundance ( spr+ wat]1 *ang+ x sev]al times2 !n %ake x 9 a dry clo? held by ! f\r corn]s1 or dra9 x on a l>ge sieve4 ,?r[ x into suffici5t well-salt$ boil+ wat] to all[ x to float freely1 & keep x press$ d[n ) a skimm] t x may be equally done4 ,:5 q "y x w be t5d] 9 f eight to t5 m9utes1 b to asc]ta9 if x be s1 take a leaf & squeeze x betwe5 ! f+]s4 ,if to be dress$ 9 ! ,fr5* mode1 dra91 & !n ?r[ x directly into pl5ty ( fre% wat]1 & :5 x is cool =m x into balls & press ! moi/ure ?or\ghly f x ) ! h&s4 ,next1 *op x extremely f9e ^u a clean tr5*]2 put two ounces 7= a l>ge di%7 ( butt] into a /ewpan or bright ?ick saucepan1 lay ! sp9a* on x1 & keep x /irr$ ov] a g5tle fire = t5 m9utes1 or until x appe>s dry2 dr$ge 9 a spoonful ( fl\r1 & turn ! sp9a* z x is add$2 p\r to x gradually1 a few spoonsful ( v ri* veal gravy1 or1 if pref]r$1 ( good boil+ cream 7) ! la/ ( ^! a dess]tspoonful or m ( p\nd$ sug> may be add$ = a second-c\rse di%1 :5 ! true ,fr5* mode ( dress+ ! vegetable is lik$47 ,/ew ! :ole briskly until ! liquid is entirely absorb$2 di%1 & s]ve ! sp9a* v hot1 ) small1 pale fri$ sippets r\nd x1 or ) leaves ( puff pa/e fre% f ! ov51 or well dri$ aft] hav+ be5 fri$4 ,= ornam5t1 ! sippets may be fancifully %ap$ ) a t9 cutt]4 ,a prop] season+ ( salt mu/ n be omitt$ 9 ?is1 or any o!r prep>ation ( ! sp9a*4 ,,sp9a* ,a ,l',,anglaise4 7,,entremets47 7,or1 ,engli% fa%ion47 ,boil ! sp9a* z already direct$1 & aft] x has be5 well squeez$ & *opp$1 /ir x ov] a mod]ate fire until x is v dry2 moi/5 x ) z mu* ?ick ri* gravy z w flav\r x well1 & turn & /ew x q fa/ until x is aga9 v dry2 !n press x into a hot m\ld ( h&some =m1 turn x into a di% & s]ve x quickly4 ,two or ?ree ounces ( fre% butt] may be laid into ! saucepan ) ! sp9a* at fir/1 z a sub/itute = ! gravy4 ,:5 a p]=at$ t9 %ape1 ord9>ily us$ = m\ld+ sp9a*1 is n at h&1 "o ( e>!nw>e1 slightly butt]$1 w s]ve ne>ly z well4 ,,sp9a*4 7,common ,engli% mode47 ,boil ! sp9a* v gre5 9 pl5ty ( wat]1 dra91 & !n press ! moi/ure f x betwe5 two tr5*]s2 *op x small1 put x into a clean saucepan1 ) a slice ( fre% butt]1 & /ir ! :ole until well mix$ & v hot4 ,smoo? x 9 a di%1 m>k x 9 dice1 & s5d x quickly to table4 ,,ano!r ,,common ,,engli% ,,receipt ,,= ,,sp9a*4 ,take x leaf by leaf f ! /alks1 & be v c>eful to cle> x f any we$s t may be among/ x1 & to free x by copi\s & repeat$ wa%+s f e p>ticle ( s&1 or e>?4 ,put x into a l>ge well-t9n$ /ewpan or saucepan1 ) ! wat] only :i* hangs ab\t x2 ?r[ 9 a small spoonful ( salt1 & keep x con/antly press$ d[n ) a wood5 spoon1 & turn$ (t5 = ab\t a qu>t] ( an h\r1 or until x is p]fectly t5d]4 ,dra9 (f ! sup]flu\s moi/ure1 *op ! sp9a* quickly on a hot tr5*]2 di% & s]ve x imm$iately4 ,fri$ sippets ( bread %\ld always be s]v$ r\nd ?is vegetable1 unless x be prep>$ = an invalid4 ,,to ,,dress ,,d&elions ,,l ,,sp9a*1 ,,or ,,z ,a ,,salad4 7,v :olesome47 ,?is common we$ ( ! fields & highways is an excell5t vegetable1 ! "y leaves =m+ an admirable adjunct to a salad1 & mu* resembl+ endive :5 boil$ & prep>$ 9 ! same way1 or 9 any ( ! modes direct$ = sp9a*4 ,! slight bitt]ness ( its flav\r is to _m p]sons v agreeable2 & x is (t5 s]v$ at well-appo9t$ tables4 ,x has also1 we believe1 ! advantage ( possess+ valuable m$ic9al qualities4 ,take ! roots be=e ! blossom is at all advanc$1 if !y c readily be f\nd 9 t /ate2 if n1 pluck (f & use ! "y leaves only4 ,wa% !m z clean z possible1 & boil !m t5d] 9 a l>ge quantity ( wat] salt$ z = spr\ts or sp9a*4 ,dra9 !m well1 press !m dry ) a wood5 spoon1 & s]ve !m q pla9 ) melt$ butt] 9 a ture52 or1 squeeze1 *op1 & heat !m afre%1 ) a season+ ( salt & pepp]1 a morsel ( butt] roll$ 9 fl\r1 & a spoonful or two ( gravy or cream4 ,a v l>ge portion ( ! leaves w be requir$ = a di%1 z !y %r9k exce$+ly 9 ! cook+4 ,= a salad1 take !m v "y & s]ve !m entire1 or break !m q small ) ! f+]s2 !n wa% & dra9 !m4 ,dress !m ) oil & v9eg>1 or ) any o!r sauce :i* may be pref]r$ ) !m4 ,,boil$ ,,turnip-,,radi%es4 ,^! %\ld be fre%ly drawn1 "y & :ite4 ,wa% & trim !m neatly1 leav+ on two or ?ree ( ! small inn] leaves ( ! top4 ,boil !m 9 pl5ty ( salt$ wat] f tw5ty to ?irty m9utes1 & z soon z !y are t5d] s5d !m to table well dra9$1 ) melt$ butt] or :ite sauce4 ,common radi%es :5 "y1 ti$ 9 bun*es1 & boil$ f eighte5 to tw5ty-five m9utes1 !n s]v$ on a toa/ l asp>agus1 are v good4 ,,boil$ ,,leeks4 ,trim (f ! co>s] leaves f "s "y leeks1 cut !m into equal l5g?s1 tie !m into small bun*es1 & boil !m 9 pl5ty ( wat] :i* has be5 previ\sly salt$ & skimm$2 s]ve !m on a toa/1 & s5d melt$ butt] to table ) !m4 #bj to #be m9utes4 ,,/ew$ ,,lettuces4 ,/rip (f ! out] leaves1 & cut away ! /alks2 wa% ! lettuces ) exce$+ nicety1 & ?r[ !m into wat] salt$ z = all gre5 vegetables4 ,:5 !y are q t5d]1 :i* w be 9 f tw5ty to ?irty m9utes1 accord+ to _! age1 lift !m out & press ! wat] ?or\ghly f !m2 *op !m a little1 & heat !m 9 a clean saucepan ) a season+ ( pepp] & salt1 & a small slice ( butt]2 !n dr$ge 9 a little fl\r & /ir !m well2 add next a small cup ( bro? or gravy1 boil !m quickly until !y are tol]ably dry1 !n /ir 9 a little pale v9eg> or lemon-juice1 & s]ve !m z hot z possible1 ) fri$ sippets r\nd !m4 ,,to ,,boil ,,asp>agus4 ,) a %>p knife scrape ! /ems ( ! asp>agus lightly b v clean1 f )9 "o to two in*es ( ! gre5 t5d] po9ts2 ?r[ !m into cold wat] z !y are done1 & :5 all are ready1 tie !m 9 bun*es ( equal size1 cut ! l>ge ends ev5ly1 t ! asp>agus may be all ( ! same l5g?1 & put x into pl5ty ( boil+ wat] prep>$ by ! directions ( page #cji4 ,cut a r\nd ( bread q half an in* ?ick1 & aft] hav+ p>$ (f ! cru/1 toa/ x a delicate br[n on bo? sides4 ,:5 ! /alks ( ! asp>agus are t5d]1 lift x out directly1 or x w lose bo? its col\r & its flav\r1 & w also be liable to break2 dip ! toa/ quickly into ! wat] 9 :i* x 0 boil$1 & di% ! vegetable ^u x1 ) ! po9ts meet+ 9 ! c5tre4 ,s5d ri* melt$ butt] to table ) x4 ,9 ,france1 a small quantity ( v9eg> is /irr$ into ! sauce be=e x is s]v$2 & _m p]sons l ! addition4 ,asp>agus may be pres]v$ = a day or two suffici5tly fre% = use1 by keep+ ! /alks imm]s$ 9 an in*-dep? ( cold wat]2 b x is nev] s good z :5 dress$ directly x is cut1 or )9 a few h\rs aft]4 #bj to #be m9utes4 ,obs4--,abroad1 boil$ asp>agus is v frequ5tly s]v$ cold1 & eat5 ) oil & v9eg>1 or a sauce ,mayonnaise4 ,,asp>agus ,,po9ts ,,dress$ ,,l ,,peas4 7,,entremets47 ,?is is a conv5i5t mode ( dress+ asp>agus1 :5 x is too small & gre5 to make a good appe>ance pla9ly boil$4 ,cut ! po9ts s f> only z !y are p]fectly t5d]1 9 bits ( equal size1 n m ?an ! ?ird ( an in* 9 l5g?2 wa% !m v clean1 & ?r[ !m into pl5ty ( boil+ wat]1 ) ! usual quantity ( salt & a few gra9s ( c>bonate ( soda4 ,:5 !y are tol]ably t5d]1 :i* w be 9 f t5 to twelve m9utes1 dra9 !m well1 & spread !m on a clean clo?2 fold x ov] !m1 wipe !m g5tly1 & :5 !y are q dry put !m into a clean /ewpan ) a good slice ( butt]1 :i* %\ld be j dissolv$ be=e ! asp>agus is add$2 /ew !m 9 ?is ov] a brisk fire1 %ak+ !m (t51 = eight or t5 m9utes2 dr$ge 9 ab\t a small teaspoonful ( fl\r1 & add half t quantity ( :ite sug>2 !n p\r 9 boil+ wat] to ne>ly cov] ! asp>agus1 & boil x rapidly until b little liquid rema9s3 /ir 9 ! beat5 yolks ( two eggs1 heap ! asp>agus high 9 a di%1 & s]ve x v hot4 ,! sauce %\ld adh]e entirely to ! vegetable z 9 gre5 peas la ,franaise4 ,,to ,,boil ,,gre5 ,,peas4 ,to be eat5 9 p]fection ^! %\ld be "y1 v fre%ly ga!r$1 & %ell$ j be=e !y are boil$2 %\ld !re be great inequality 9 _! size1 ! small] ones may be sep>at$ f ! o!rs1 & ?r[n into ! saucepan f\r or five m9utes lat]4 ,wa%1 & dra9 ! peas 9 a cull5d]1 put !m into pl5ty ( fa/-boil+ wat]1 salt$ by ! directions ( page #cji2 keep ! pan uncov]$1 & let !m boil rapidly until !y are t5d]2 dra9 !m well1 di% !m quickly1 & s]ve !m v hot1 ) good melt$ butt] 9 a ture52 or put a slice ( fre% butt] into ! mid/ ( ! peas1 heap !m well ov] x 9 ! c5tre ( ! di%1 & let x dissolve be=e !y are di/urb$4 ,nev]1 on any acc\nt1 boil or mix m9t ) !m unless x be expressly ord]$1 z x is p>ticul>ly di/a/eful to _m p]sons4 ,x %\ld be s]v$ 9 small heaps r\nd !m1 if at all4 #ae to #be m9utes1 or m if old4 ,,gre5 ,,peas ,,la ,,fran,,aise1 ,,or ,,fr5* ,,fa%ion4 7,,entremets74 ,?r[ a qu>t ( "y & fre%ly-%ell$ peas into pl5ty ( spr+ wat] ) a c\ple ( ounces ( butt]1 & ) ! h& "w !m toge!r until ! butt] adh]es well to ! peas2 lift !m out1 & dra9 !m 9 a cull5d]2 put !m into a /ewpan or ?ick saucepan )\t any wat]1 & let !m rema9 ov] a g5tle fire1 & be /irr$ occasionally = tw5ty m9utes f ! "t ( _! fir/ beg9n+ to simm]2 !n p\r to !m z mu* boil+ wat] z w j cov] !m2 ?r[ 9 a small quantity ( salt1 & keep !m boil+ quickly = =ty m9utes3 /ir well among/ !m a small lump ( sug> :i* has be5 dipp$ quickly into wat]1 & a ?ick5+ ( ab\t half an ounce ( butt] v smoo?ly mix$ ) a teaspoonful ( fl\r2 %ake !m ov] ! fire = two m9utes1 & s]ve !m directly heap$ high 9 a v hot di%2 !re w be no sauce except t :i* adh]es to ! peas if !y be prop]ly manag$4 ,we h f\nd m>r[fats excell5t1 dress$ by ?is receipt4 ,fre% & good butt] %\ld be us$ ) !m always4 ,peas1 #a qu>t2 butt]1 #b oz43 #bj m9utes4 ,wat] to cov] ! peas2 little salt3 #dj m9utes4 ,sug>1 small lump2 butt]1 #a_/b oz42 fl\r1 #a teaspoonful3 #b m9utes4 ,,gre5 ,,peas ,,) ,,cream4 7,,entremets47 ,boil a qu>t ( "y peas p]fectly t5d] 9 salt & wat]1 & dra9 !m z dry z possible4 ,dissolve an ounce & a half ( butt] 9 a clean /ewpan1 /ir smoo?ly to x :5 x boils a dess]tspoonful ( fl\r1 & %ake ^! ov] ! fire = ?ree or f\r m9utes1 b )\t all[+ !m to take ! slighte/ col\r2 p\r gradually to !m a cup ( ri* cream1 add a small lump ( sug> p\nd$1 let ! sauce boil1 !n put 9 ! peas & toss !m g5tly 9 x until !y are v hot3 di%1 & s]ve !m quickly4 ,peas1 #a qu>t3 #ah to #be m9utes4 ,butt]1 #a-a_/b oz42 fl\r1 #a dess]tspoonful3 #c to #e m9utes4 ,sug>1 #a saltspoonful2 cream1 #a cupful4 ,,to ,,boil ,,fr5* ,,beans4 ,:5 ! beans are v small & "y1 m]ely take (f ! ends & /alks1 & drop !m into pl5ty ( spr+ wat] z !y are done2 :5 all are ready wa% & dra9 !m well1 ?r[ !m into a l>ge saucepan ( fa/-boil+ wat]1 salt$ z usual 7see page #cji71 & :5 !y are q t5d]1 :i* w be 9 f twelve to eighte5 m9utes1 p\r !m into a cull5d]1 %ake ! wat] f !m1 di%1 & s5d !m quickly to table ) good melt$ butt] 9 a ture54 ,:5 f half to two p>ts gr[n1 cut ! beans obliquely into a loz5ge =m1 or1 :5 a less mod]n fa%ion is pref]r$1 split !m l5g?wise into delicate /rips1 & !n cut !m once across3 ! /r+s %\ld be drawn (f ) ! tops & /alks4 ,no mode ( dress+ x c r5d] ?is vegetable good :5 x is old1 b if ! sides be p>$ (f1 ! beans cut ?91 & boil$ t5d] ) r m ?an ! ord9>y proportion ( soda1 !y w be ( excell5t col\r1 & tol]ably eatable4 ,,fr5* ,,beans ,,la ,,fran,,aise4 7,,entremets47 ,boil1 & dra9 !m ?or\ghly2 !n put !m into a clean /ewpan1 or well-t9n$ iron saucepan1 & %ake !m ov] ! fire until !y are v dry & hot2 add to !m f two to f\r ounces ( fre% butt] cut into small bits1 "s :ite pepp]1 a little salt1 & ! juice ( half a lemon2 toss !m g5tly = a few m9utes ov] a cle> fire1 & s]ve !m v hot4 ,%\ld ! butt] turn to oil1 a spoonful or two ( veal gravy or boil+ wat] mu/ be add$4 ,,an ,,excell5t ,,receipt ,,= ,,fr5* ,,beans ,,la ,,fran,,aise4 ,prep>e z _m "y & fre%ly-ga!r$ beans z w s]ve = a l>ge di%1 boil !m t5d]1 & dra9 ! wat] well f !m4 ,melt a c\ple ( ounces ( fre% butt]1 9 a clean saucepan1 & /ir smoo?ly to x a small dess]tspoonful ( fl\r2 keep ^! well %ak51 & g5tly simm]$ until !y are lightly br[n$1 add salt & pepp]1 & p\r to !m by degrees a small cupful ( good veal gravy 7or1 9 lieu ( ?is1 ( sweet ri* cream71 toss ! beans 9 ! sauce until !y are z hot z possible2 /ir quickly 91 z !y are tak5 f ! fire1 ! beat5 yolks ( two fre% eggs1 & a little lemon-juice1 & s]ve !m )\t delay4 ,! eggs & lemon are sometimes omitt$1 & a tablespoonful ( m9c$ p>sley is add$ to ! butt] & fl\r2 b ?is1 we ?9k1 is sc>cely an improvem5t4 ,beans1 #a to #b qu>ts3 boil$ #ae to #bj m9utes4 ,butt]1 #b oz42 fl\r1 #a dess]tspoonful2 salt & pepp]2 veal gravy1 small cupful2 yolks ( eggs1 #b2 lemon-juice1 a dess]tspoonful4 ,,to ,,boil ,,w9dsor ,,beans4 ,:5 "y1 fre%ly ga!r$1 & well dress$1 ^! beans1 ev5 ) _m p]sons accu/om$ to a luxuri\s table1 are a fav\rite accompanim5t to a di% ( /reak$ bacon1 or delicate pickl$ pork4 ,%ell !m only j be=e !y are want$1 !n wa%1 dra91 & ?r[ !m into boil+ wat]1 salt$ z = peas4 ,:5 !y are q t5d]1 p\r !m into a hot cull5d]1 dra9 !m ?or\ghly1 & s5d !m to table quickly1 ) a ture5 ( p>sley & butt]1 or ) pla9 melt$ butt]1 :5 x is pref]r$4 ,a boil$ *eek ( bacon1 trimm$ free ( any black5$ p>ts1 may be di%$ ov] ! beans1 ^u occasion4 #bj to #cj m9utes2 less1 :5 v "y4 ,obs4--,:5 ! sk9 ( ! beans appe>s wr9kl$1 !y w g5]ally be f\nd suffici5tly t5d] to s]ve1 b !y %\ld be ta/$ to asc]ta9 t !y are s4 ,?is vegetable is (t5 sk9n$ aft] x is boil$1 & !n g5tly toss$ up ) a little butt] be=e x is di%$4 ,,dress$ ,,cucumb]s4 ,p>e & slice !m v ?91 /rew a little f9e salt ov] !m1 & :5 !y h /ood a few m9utes1 dra9 (f ! wat]1 by rais+ "o side ( ! di%1 & lett+ x fl[ to ! o!r2 p\r x away1 /rew m salt1 & a mod]ate season+ ( pepp] on !m1 add two or ?ree tablespoonsful ( ! pure/ salad-oil1 & turn ! cucumb]s well1 t ! :ole may receive a portion ( x2 !n p\r ov] !m f "o to ?ree dess]tspoonsful ( *ili v9eg>1 & a little common1 %\ld x be ne$$2 turn !m into a clean di% & s]ve !m4 ,obs4--,if v "y1 cucumb]s are usually dress$ )\t be+ p>$1 b ! t\gh r9d ( full-gr[n ones be+ extremely indige/ible1 %\ld be avoid$4 ,! vegetable1 ?\gh apt to disagree ) p]sons ( delicate habit1 :5 sauc$ 9 ! common ,engli% mode1 ) salt1 pepp]1 & v9eg> only1 may (t5 be eat5 by !m ) impunity :5 dress$ ) pl5ty ( oil4 ,x is difficult to obta9 ?is p]fectly fre% & pure "h2 & h5ce1 p]haps1 arises 9 "p ! prejudice :i*1 among/ u1 is s (t5 f\nd to exi/ aga9/ ! use ( ?is mo/ :olesome condim5t4 ,,m&rang1 ,,or ,,m&ram4 7,we/ ,indian ,receipt47 ,*op toge!r v small1 two mod]ate-siz$ cucumb]s1 ) half ! quantity ( mild onion2 add ! juice ( a lemon1 a saltspoonful or m ( salt1 a ?ird z mu* ( cay5ne1 & "o or two glasses ( ,madeira1 or ( any o!r dry :ite w9e4 ,?is prep>ation is to be s]v$ ) any k9d ( roa/ meat4 ,,ano!r ,,receipt ,,= ,,m&ram4 ,take ?ree or f\r cucumb]s1 s "y z n to require p>+2 score ! ends well1 t :5 !y are slic$ !y may fall into small bits2 add pl5ty ( "y onions1 cut f9e1 ! juice ( half a lemon1 a glass ( %]ry or ,madeira1 & a dess]tspoonful ( *ili v9eg>4 ,,dress$ ,,cucumb]s4 7,au?or's ,receipt47 ,cut into l5g?s ( an in* or r m1 "o or two fre%ly ga!r$ cucumb]s1 take (f ! r9d1 & !n p>e !m r\nd & r\nd into ?9 ribbons1 until ! wat]y "p is rea*$3--?is is to be ?r[n aside4 ,:5 all are done1 spr9kle !m ) cay5ne & f9e salt1 & leave !m to dra9 a little2 !n arrange !m lightly 9 a clean di%1 & sauce !m ) v f9e oil1 well mix$ ) *ili v9eg>1 or ) equal p>ts ( *ili & ( common v9eg>4 ,cucumb]s1 #b or #c2 salt1 #a to #b saltspoonsful2 little cay5ne2 oil1 #f to #h tablespoonsful2 *ili v9eg>1 or equal p>ts ( ?is & common v9eg>1 #b to #d tablespoonsful4 ,obs4--,:5 ! flav\r ( es*alots is mu* lik$1 a teaspoonful or m ( ! v9eg> 9 :i* !y h be5 /eep$ or pickl$ may be add$ to ?is di%4 ,,/ew$ ,,cucumb]s4 7,engli% mode47 ,p>e1 & split into qu>t]s1 f\r or five full-gr[n b /ill "y cucumb]s2 take out ! se$s & cut ea* "p 9 two2 spr9kle !m ) :ite pepp] or cay5ne2 fl\r & fry !m lightly 9 a little butt]1 lift !m f ! pan1 dra9 !m on a sieve1 !n lay !m into z mu* good br[n gravy z w ne>ly cov] !m1 & /ew !m g5tly f tw5ty-five to ?irty m9utes1 or until !y are q t5d]4 ,%\ld ! gravy require to be ?ick5$ or flav\r$1 di% ! cucumb]s & keep !m hot :ile a little fl\r & butt]1 or any o!r ( ! usual +r$i5ts1 is /irr$ into x4 ,"s p]sons l a small portion ( lemon-juice1 or ( *ili v9eg> add$ to ! sauce2 cucumb] v9eg> might be sub/itut$ = ^! ) v good effect1 z ! vegetable loses mu* ( its f9e & peculi> flav\r :5 cook$4 #be to #cj m9utes4 ,obs4--,! cucumb]s may be left 9 entire l5g?s1 ?r[n into well-salt$ boil+ wat]1 & simm]$ = t5 m9utes1 !n ?or\ghly dra9$ ^u ! back ( a sieve1 & aft]w>ds /ew$ v quickly until t5d] 9 "s highly-flav\r$ br[n gravy1 or 9 ! ,spani% sauce ( page #aja4 ,,cucumb]s ,,la ,,p\lette4 ,! cucumb]s = ?is di% may be p>$ & slic$ v ?92 or qu>t]$1 fre$ f ! se$s1 & cut into half-in* l5g?s2 9 ei!r case !y %\ld be /eep$ 9 a little v9eg> & spr9kl$ ) salt = half an h\r be=e !y are dress$4 ,dra91 & !n press !m dry 9 a s(t clo?2 fl\r !m well1 put a slice ( butt] into a /ewpan or saucepan bright 9 ! inside1 & :5 x beg9s to boil ?r[ 9 ! cucumb]s1 & %ake !m ov] a g5tle fire = t5 m9utes1 b be c>eful to prev5t _! tak+ ! slighte/ col\r2 p\r to !m gradually z mu* /rong1 b v pale veal /ock or gravy z w ne>ly cov] !m2 :5 x boils skim (f ! fat entirely1 add salt & :ite pepp] if ne$$1 & :5 ! cucumb]s are q t5d]1 /rew 9 a l>ge teaspoonful ( f9ely-m9c$ p>sley1 & ?ick5 ! sauce ) ! yolks ( two or ?ree eggs4 ,fr5* cooks add ! fl\r :5 ! vegetable has /ew$ 9 ! butt]1 in/ead ( dr$g+ x ^u !m at fir/1 & ?is is p]haps ! bett] me?od4 ,,cucumb]s ,,la ,,cr,,me4 ,boil !m tol]ably t5d] 9 salt & wat]1 dra9 !m well1 !n /ew !m = a few m9utes 9 a ?ick b*amel1 & s]ve !m 9 x4 ,,fri$ ,,cucumb]s ,,to ,,s]ve ,,9 ,,common ,,ha%es ,,& ,,m9ces4 ,if v "y !y ne$ n be p>$1 b o!rwise1 take (f ! r9d1 slice1 & dr$ge !m lightly ) pepp] & fl\r1 b put no salt at fir/2 ?r[ !m into v hot butt] or cl>ifi$ dripp+1 or !y w n br[n2 :5 !y are ne>ly done spr9kle "s salt among/ !m1 & z soon z !y are q t5d]1 lift !m out ) a slice1 dra9 !m well1 & place !m lightly ov] ! ha% or m9ce4 ,a small portion ( onion may be fri$ ) !m :5 x is lik$4 ,,melon4 ,?is 9 ,france & 9 o!r p>ts ( ! ,cont95t is s]v$ & eat5 ) ! b\illi 7or beef boil$ t5d] 9 ! s\p-pot71 ) a season+ ( salt & pepp] only2 b ! fruit is !re f> m abundant1 & ( inf9itely f9] gr[? ?an ) u1 & requires s little c>e1 comp>atively1 t x is plant$ 9 _m places 9 ! op5 fields1 :]e x fl\ri%es admirably4 ,,to ,,boil ,,caulifl[]s4 ,trim (f ! outside leaves1 & cut ! /ems q close to ! caulifl[]s2 let !m lie = an h\r 9 pl5ty ( cold wat] ) a h&ful ( salt 9 x1 to draw out any insects t may be among/ !m2 !n wa% !m v ?or\ghly1 & exam9e !m well1 to be assur$ t none rema9 9 any "p ( !m2 ?r[ !m into a l>ge pan ( boil+ wat] salt$ z = asp>agus1 & q cle>$ f scum2 = ?is1 if n remov$1 w adh]e to ! caulifl[]s & spoil _! appe>ance4 ,:5 ! /alks are t5d] lift !m out1 di% !m neatly1 & s5d good melt$ butt] to table ) !m4 #bj to #cj m9utes4 ,,caulifl[]s4 7,fr5* ,receipt47 ,cut ! caulifl[]s into small h&some tufts1 & boil !m until ?ree p>ts done1 dra9 !m well1 toss !m = a mom5t 9 "s ?ick melt$ butt] or :ite sauce1 & set !m by to cool4 ,:5 !y are q cold1 dip !m sep>ately into ! batt] ( ,*apt] ,v41 fry !m a light br[n1 arrange !m neatly 9 a di%1 & s]ve !m v hot4 ,,caulifl[]s ,,) ,,p>mesan ,,*eese4 ,take all ! gre5 leaves f two or ?ree f9e :ite caulifl[]s1 & cut ! /alks (f v closely1 s t !y w /& upright 9 ! di% 9 :i* !y are s]v$2 boil !m tol]ably t5d]1 b n suffici5tly s z to haz>d _! break+2 dra9 !m well1 & di% !m1 s z to give ! :ole ! appe>ance ( "o caulifl[]2 p\r a little good :ite sauce equally ov] ! tops1 & on ?is /rew grat$ ,p>mesan *eese1 drop ov] x a little cl>ifi$ butt]1 add ano!r lay] ( *eese1 & cov] ! :ole ) ! f9e/ bread-crumbs2 moi/5 ^! ) m cl>ifi$ butt]1 & br[n !m ) a salam&]1 or set ! di% into ! ov51 to give !m col\r2 p\r :ite sauce r\nd ! caulifl[]s1 & s5d !m v hot to table4 ,,caulifl[]s ,,la ,,fran,,aise4 ,/rip away all ! gre5 leaves1 & divide ea* caulifl[] into ?ree or f\r p>ts1 trimm+ ! /alks q close2 put !m1 ) ! heads d[nw>ds1 into a /ewpan :i* w j hold !m1 half fill$ ) boil+ wat]1 into :i* an ounce ( good butt] & "s salt h previ\sly be5 ?r[n2 s soon z !y are q t5d]1 dra9 ! wat] f !m1 place a di% ov] ! /ewpan & turn x g5tly upside d[n2 arrange ! vegetables neatly 9 ! =m ( "o l>ge caulifl[] & cov] x ) good melt$ butt]1 into :i* a little lemon-juice has be5 /irr$4 #ab to #ah m9utes4 ,,broccoli4 ,?is is boil$1 & s]v$ 9 ! same mann] z caulifl[]s :5 ! heads are l>ge2 ! /ems ( ! bran*+ broccoli are peel$1 & ! vegetable1 ti$ 9 bun*es1 is dress$ & s]v$1 l asp>agus1 ^u a toa/4 #aj to #bj m9utes4 ,,to ,,boil ,,arti*okes4 ,aft] !y h be5 soak$ & well wa%$1 cut (f ! /ems q close1 trim away a few ( ! l[] leaves1 & clip ! po9ts ( all2 ?r[ ! arti*okes into pl5ty ( fa/-boil+ wat]1 ready salt$ & skimm$1 ) ! addition ( ! proportion ( soda direct$ 9 page #cji1 z ?is w greatly improve ! col\r ( ! vegetable4 ,:5 extremely "y1 ! arti*okes w be t5d] 9 f half to ?ree qu>t]s ( an h\r1 b !y w require m ?an d\ble t "t :5 at _! full gr[?3 :5 ! leaves c be drawn out easily !y are done4 ,s5d good melt$ butt] to table ) !m4 ,!y %\ld be boil$ always ) ! /alk-ends upp]mo/4 ,v "y1 #a_/b to #c_/d h\r2 full-gr[n1 #a-a_/d to #b h\rs4 ,obs4--,fr5* cooks lift ! tops f ! arti*okes be=e !y are s]v$1 & replace !m aft] hav+ tak5 out ! *okes3 ?is is an excell5t plan1 b x mu/ be exp$iti\sly done to prev5t ! vegetable f cool+4 ,,= ,,arti*okes ,,en ,,salade 7,see ,*apt] ,,vi47 ,,vegetable ,,m>r[4 ,x is cu/om>y to ga!r ?is :5 n l>g] ?an a turkey's egg1 b we %\ld say t ! vegetable is n !n 9 its p]fection4 ,! fle% is :it] & ( bett] flav\r :5 ! g\rd is ab\t six in*es long2 at lea/ we h f\nd x s ) ! k9ds :i* h fall5 "u our obs]vation4 ,x may ei!r be boil$ 9 ! sk91 !n p>$1 halv$1 & s]v$ ^u a toa/2 or qu>t]$1 fre$ f ! se$1 & left until cold1 !n dipp$ into egg & f9e crumbs ( bread1 & fri$2 or x may be cut into dice1 & re-heat$ 9 a little good :ite sauce2 or /ew$ t5d] 9 butt]1 & s]v$ 9 well-?ick5$ veal gravy1 flav\r$ ) a little lemon-juice4 ,x may likewise be ma%$ by ! receipt :i* we h giv5 = turnips1 & 9 t =m w be f\nd excell5t4 ,! ,fr5* make a fanciful di% ( ! m>r[s ?us3 !y boil !m t5d] 9 wat]1 & halve !m l5g?wise z is usual1 !y !n slice a small bit (f ea* to make !m /& ev5ly 9 ! di%1 & aft] hav+ holl[$ ! insides1 s z to leave a m]e %ell1 ab\t half an in* ?ick1 !y fill !m ) a ?ick ri* m9ce ( :ite meat1 & p\r :ite sauce r\nd !m2 or !y heap fri$ bread-crumbs ov] ! tops1 place ! di% 9 ! ov5 = a few m9utes1 & s]ve !m )\t sauce4 ,size ( turkey's egg1 #aj to #ae m9utes2 mod]ate-siz$1 #bj to #cj2 l>ge1 #c_/d to #a h\r4 ,,roa/ ,,tomatas4 7,to s]ve ) roa/ leg1 lo91 or %\ld] ( mutton47 ,select !m ne>ly ( ! same size1 take (f ! /alks1 & roa/ !m g5tly 9 a ,dut* ov51 or if m conv5i5t1 place !m at ! edge ( ! dripp+-pan1 tak+ c>e t no fat f ! jo9t %all fall ^u !m1 & keep+ !m turn$ t !y may be equally done4 ,f t5 to f\rte5 m9utes w roa/ !m4 ,,/ew$ ,,tomatas4 ,arrange !m 9 a s+le lay]1 & p\r to !m z mu* gravy z w rea* to half _! height2 /ew !m v s(tly until ! "u sides are done1 !n turn1 & f9i% /ew+ !m4 ,?ick5 ! gravy ) a little arr[-root & cream1 or ) fl\r & butt]1 & s]ve x r\nd !m4 ,,=c$ ,,tomatas4 7,engli% ,receipt47 ,cut ! /ems q close1 slice (f ! tops ( eight f9e tomatas1 & scoop out ! insides2 press ! pulp ?r\gh a sieve1 & mix ) x "o ounce ( f9e crumbs ( bread1 "o ( butt] brok5 v small1 "s pepp] or cay5ne1 & salt4 ,fill ! tomatas ) ! mixture1 & bake !m = t5 m9utes 9 a mod]ate ov52 s]ve !m ) br[n gravy 9 ! di%4 ,a few small mu%rooms /ew$ t5d] 9 a little butt]1 !n m9c$ & add$ to ! tomata pulp1 w v mu* improve ?is receipt4 ,bake #aj m9utes4 ,,=c$ ,,tomatas4 7,fr5* ,receipt47 ,let ! tomatas be well %ap$ & ( equal size2 divide !m ne>ly 9 ! middle leav+ ! blossom-side ! l>ge/1 z ?is only is to be us$2 empty !m c>efully ( _! se$s & juice1 & fill !m ) ! foll[+ +r$i5ts1 :i* mu/ previ\sly be /ew$ t5d] 9 butt] b )\t be+ all[$ to br[n3 m9c$ mu%rooms & %alots1 ) a mod]ate proportion ( p>sley1 "s lean ( ham *opp$ small1 a season+ ( cay5ne1 & a little f9e salt1 if ne$$2 let !m cool1 !n mix ) !m ab\t a ?ird z mu* ( f9e crumbs ( bread1 & two yolks ( eggs2 fill ! tomatas1 cov] !m ) f9e crumbs1 moi/5 !m ) cl>ifi$ butt]1 & bake !m 9 a brisk ov5 until !y are well col\r$4 ,s]ve !m z a g>ni% to /ew$ rump or sirlo9 ( beef1 or to a bon$ & =c$ leg ( mutton4 ,m9c$ lean ( ham1 #b oz42 mu%rooms1 #b oz42 bread-crumbs1 #b oz42 %alots1 #d to #h2 p>sley1 full teaspoonful2 cay5ne1 qu>t] saltspoonful2 little salt1 if ne$$2 butt]1 #b oz42 yolks ( eggs1 #b to #c3 bak$ #aj to #bj m9utes4 ,obs4--,! ,fr5* p\nd ! :ole ( ^! +r$i5ts ) a bit ( g>lic1 be=e !y fill ! tomatas ) !m1 b ?is is n absolutely necess>y1 & ! g>lic1 if add$ at all1 %\ld be p>boil$ fir/1 z its /rong flav\r1 comb9$ ) t ( ! es*alots1 w\ld sc>cely suit ! g5]al ta/e4 ,:5 ! lean ( a dress$ ham is at h&1 only ! h]bs & vegetables w ne$ to be /ew$ 9 ! butt]2 ?is %\ld be mix$ ) !m into ! =cemeat1 :i* an intellig5t cook w v>y 9 _m ways4 ,,pur,e ,,( ,,tomatas4 ,divide a doz5 f9e ripe tomatas1 squeeze out ! se$s1 & take (f ! /alks2 put !m ) "o small mild onion 7or m1 if lik$71 & ab\t half a p9t ( v good gravy1 into a well-t9n$ /ewpan or saucepan1 & simm] !m = ne>ly or q an h\r2 a c\ple ( bay-leaves1 "s cay5ne1 & z mu* salt z ! di% may require1 %\ld be add$ :5 !y beg9 to boil4 ,press !m ?r\gh a sieve1 heat !m aga91 & /ir to !m a qu>t] ( a p9t ( good cream1 previ\sly mix$ & boil$ = five m9utes ) a teaspoonful ( fl\r4 ,?is pure is to be s]v$ ) calf's head1 veal cutlets1 boil$ knuckle ( veal1 calf's bra9s1 or beef palates4 ,= pork1 beef1 geese1 & o!r br[n meats1 ! tomatas %\ld be r$uc$ to a prop] consi/5ce 9 ri* & highly-flav\r$ br[n gravy1 or ,spani% sauce4 ,,to ,,boil ,,gre5 ,,indian ,,corn4 ,:5 /ill q gre5 & t5d]1 ! e>s ( maize or ,indian corn are v good boil$ & s]v$ z a vegetable2 & z !y w n rip5 well 9 ?is c\ntry unless ! summ] be unusually w>m & fav\rable1 x is an advantage\s mode ( turn+ !m to acc\nt4 ,/rip away ! %ea? :i* encloses !m1 & take (f ! long silk5 fibres f ! tops2 put ! corn into boil+ wat] salt$ z = asp>agus1 & boil x = ab\t half an h\r4 ,dra9 x well1 di% x on a toa/1 & s5d x to table ) melt$ butt]4 ,! ,am]icans1 :o h x s]v$ commonly at _! tables1 use x :5 m fully gr[n ?an we h recomm5d$1 & boil x )\t remov+ ! inn] leaves ( ! %ea?2 b x is sweet] & m delicate be=e x has rea*$ s advanc$ a /ate4 ,! gra9s may be fre$ f ! corn-/alks ) a knife1 & toss$ up ) a slice ( fre% butt] & "s pepp] & salt1 or s]v$ simply l gre5 peas4 ,o!r modes ( dress+ ! "y maize w readily sugge/ !mselves to an intellig5t cook1 & our space w n p]mit u to enum]ate !m4 #be to #cj m9utes4 ,,mu%rooms ,,au ,,beurre4 7,delici\s47 ,cut ! /ems f "s f9e mead[ mu%room-buttons1 & clean !m ) a bit ( new flannel1 & "s f9e salt2 !n ei!r wipe !m dry ) a s(t clo?1 or r9se !m 9 fre% wat]1 dra9 !m quickly1 spread !m 9 a clean clo?1 fold x ov] !m1 & leave !m = t5 m9utes1 or m1 to dry4 ,= e p9t ( !m ?us prep>$1 put an ounce & a half ( fre% butt] into a ?ick iron saucepan1 %ake x ov] ! fire until x j beg9s to br[n1 ?r[ 9 ! mu%rooms1 cont9ue to %ake ! saucepan ov] a cle> fire t !y may n /ick to x nor burn1 & :5 !y h simm]$ ?ree or f\r m9utes1 /rew ov] !m a little salt1 "s cay5ne1 & p\nd$ mace2 /ew !m until !y are p]fectly t5d]1 heap !m 9 a di%1 & s]ve !m ) _! own sauce only1 = breakfa/1 supp]1 or lun*eon4 ,no?+ c be f9] ?an ! flav\r ( ! mu%rooms ?us prep>$2 & ! addition ( any liquid is f> f an improvem5t to x4 ,!y are v good :5 dra9$ f ! butt]1 & s]v$ cold1 & 9 a cool l>d] may be kept = sev]al days4 ,! butt] 9 :i* !y are /ew$ is admirable = flav\r+ gravies1 sauces1 or pott$ meats4 ,small flaps1 fre$ f ! fur & sk91 may be /ew$ 9 ! same way2 & ei!r ^!1 or ! buttons1 s]v$ "u roa/ p\ltry or p>tridges1 w give a di% ( v sup]ior reli%4 ,mead[ mu%rooms1 #c p9ts2 fre% butt] #d-a_/b oz43 #c to #e m9utes4 ,salt1 #a small teaspoonful2 mace1 half z mu*2 cay5ne1 ?ird ( saltspoonful3 #aj to #ae m9utes4 ,m spices to be add$ if requir$--mu* dep5d+ on _! quality2 b !y %\ld n ov]p[] ! flav\r ( ! mu%rooms4 ,obs4--,p]sons inhabit+ p>ts ( ! c\ntry :]e mu%rooms are abundant1 may s5d !m easily1 :5 ?us prep>$ 7or :5 pott$ by ! foll[+ receipt71 to _! fri5ds 9 cities1 or 9 less productive c\nties4 ,if p\r$ into j>s1 ) suffici5t butt] to cov] !m1 !y w travel any di/ance1 & c be re-w>m$ = use4 ,,pott$ ,,mu%rooms4 ,prep>e ei!r small flaps or buttons ) great nicety1 )\t wett+ !m1 & wipe ! =m] v dry1 aft] ! application ( ! salt & flannel4 ,/ew !m q t5d]1 ) ! same proportion ( butt] z ! mu%rooms au beurre1 b increase a little ! quantity ( spice2 :5 !y are done turn !m into a l>ge di%1 spread !m ov] "o end ( x1 & raise x two or ?ree in*es t !y may be well dra9$ f ! butt]4 ,z soon z !y are q cold1 press !m v closely into small pott+-pans2 p\r lukew>m cl>ifi$ butt] ?ickly ov] !m1 & /ore !m 9 a cool dry place4 ,if int5d$ = pres5t use1 m]ely turn !m d[n ^u a clean %elf2 b = long] keep+ cov] ! tops fir/ ) v dry pap]1 & !n ) melt$ mutton-suet4 ,we h ourselves _h ! mu%rooms1 aft] be+ simply spread ^u a di% :ile hot1 rema9 p]fectly good 9 t /ate = sev5 or eight weeks3 !y 7 prep>$ late 9 ! season1 & ! wea!r 0 consequ5tly cool dur+ ! int]val4 ,,mu%room-,,toa/1 ,,or ,,cro,,te ,,aux ,,*ampignons4 7,excell5t47 ,cut ! /ems closely f a qu>t or m1 ( small j-op5$ mu%rooms2 peel !m1 & take out ! gills4 ,dissolve f two to ?ree ounces ( fre% butt] 9 a well-t9n$ saucepan or /ewpan1 put 9 ! mu%rooms1 /rew ov] !m a qu>t] ( a teaspoonful ( p\nd$ mace mix$ ) a little cay5ne1 & let !m /ew ov] a g5tle fire f t5 to fifte5 m9utes2 toss or /ir !m (t5 dur+ ! "t2 !n add a small dess]tspoonful ( fl\r1 & %ake ! pan r\nd until x is lightly br[n$4 ,next p\r 91 by sl[ degrees1 half a p9t ( gravy or ( good beef-bro?2 & :5 ! mu%rooms h /ew$ s(tly 9 ?is = a c\ple ( m9utes1 ?r[ 9 a little salt1 & a squeeze ( lemon-juice1 & p\r !m on to a cru/1 cut ab\t an in* & a qu>t] ?ick1 f ! "u "p ( a mod]ate-siz$ loaf1 & fri$ 9 good butt] a light br[n1 aft] hav+ be5 fir/ slightly holl[$ 9 ! inside4 ,new milk1 or ?9 cream1 may be us$ ) v good effect in/ead ( ! gravy2 b a few /rips ( lemon-r9d1 & a small portion ( nutmeg & mu%room-catsup %\ld !n be add$ to ! sauce4 ,! bread may be butt]$ & grill$ ov] a g5tle fire in/ead ( be+ fri$1 & is bett] s4 ,small mu%rooms1 #d to #e half p9ts2 butt]1 #c to #d oz42 mace1 mix$ ) a little cay5ne1 #a_/d teaspoonful3 /ew$ s(tly #aj to #ae m9utes4 ,fl\r1 #a small dess]tspoonful3 #c to #e m9utes4 ,gravy or bro?1 #a_/b p9t3 #b m9utes4 ,little salt & lemon-juice4 ,,truffles ,,& ,,_! ,,uses4 ,! truffle1 or und]gr\nd mu%room1 z x has sometimes be5 call$1 is held 9 almo/ extravagant e/imation by epicures1#aji & ent]s l>gely into :at may be t]m$ fir/-class cook]y1 bo? 9 ,engl& & abroad2 ?\gh x is mu* less g5]ally kn[n & us$ "h ?an 9 ,france1 ,g]many1 & o!r p>ts ( ! ,cont95t1 :]e x is f> m abundant1 & ( v sup]ior quality4 ,footnote #aji3 ,x has be5 nam$ by a celebrat$ ga/ronom] ( pa/ days1 8,le diamant de la cuis9e40 ,z x is 9 con/ant dem& = luxuri\sly-s]v$ tables1 & has hi!rto1 we believe1 baffl$ all attempts to increase x by cultivation1 x be>s usually a high price 9 ! ,engli% m>ket1#aaj & is seldom to be _h *eap 9 any2 b al?\gh too co/ly = common consumption1 :]e ! exp5diture is regulat$ by rational economy1 x may at times be made to supply1 at a reasonable exp5se1 "s excell5t /ore-prep>ations = ! breakfa/ & lun*eon-table2 z a small portion w imp>t its peculi> flav\r to !m4 ,footnote #aaj3 ,v>y+ f eight to sixte5 %ill+s ! p\nd at ! be/ =eign w>eh\ses4 ,! truffles :i* are p>$1 bottl$ & /eam$ l fruit1 are m exp5sive /ill2 b !y c be kept aft] ! season ( ! fre% ones is entirely pa/4 ,engli% truffles--:i* are f\nd 9 ,hamp%ire 79 ! ,new ,=e/7--& 9 "s few o!r ( our c\nties1 are v good1 ?\gh seldom or ev] equal 9 quality to ^? ( ,france1 ,g]many1 & ( diff]5t p>ts ( ,italy4 ,! mo/ e/eem$ ( ! ,fr5* ones are f ,p]igord4 ,! blacke/ truffles are consid]$ ! be/4 ,all are 9 _! p]fection dur+ ! latt] "p ( ,novemb]1 ,decemb]1 & ,janu>y2 ?\gh !y may be procur$ usually f ,octob] to ,m>*2 yet z !y are peculi>ly subject to decay--or1 prop]ly speak+1 become really putrid--f exposure to ! air1 x is an advantage to h !m z e>ly 9 _! season z may be4 ,9 sumptu\s h\seholds ! v f9e/ =eign truffles are (t5 s]v$ z a vegetable 9 ! second c\rse4 ,,to ,,prep>e ,,truffles ,,= ,,use4 ,fir/ soak !m = an h\r or two 9 fre% wat]1 to loos5 ! e>? :i* adh]es to !m2 !n r9se !m well f x1 & ) a h>d bru% scrub !m until n a p>ticle ( ! m\ld 9 :i* !y h be5 emb$d$ c be se5 ^u !m4 ,?is "p ( ! op]ation %\ld be especially att5d$ to1 because ! p>+s are z useful z ! truffles !mselves4 ,x is (t5 ne$ful to leave !m long] 9 ! wat] aft] x has be5 *ang$2 & ev5 to soak !m sometimes 9 lukew>m wat] also3 :5 !y are p]fectly clean$1 wipe !m g5tly ) a s(t clo?1 or fold !m 9 to dry1 %\ld !y be want$ = any prep>ation to :i* moi/ure w\ld be injuri\s4 ,,truffles ,,la ,,s]viette4 ,select ! f9e/ truffles = ?is di%1 be p>ticul> 9 smell+ !m1 & reject any t h a mu/y smell4 ,wa% & bru% !m well ) cold wat] only1 *ange x sev]al times1 & :5 !y are p]fectly clean l9e a /ewpan ) slices ( bacon2 put 9 ! truffles ) a bun* ( p>sley1 gre5 onions1 & ?yme1 two or ?ree bay-leaves1 half a doz5 cloves1 & a little sweet basil2 p\r 9 suffici5t ri* veal gravy to cov] !m1 ) ! addition ( f half a p9t to half a bottle ( *ampagne2 boil !m v s(tly = an h\r1 !n draw !m aside & let !m cool 9 ! gravy4 ,heat !m afre% 9 x :5 !y are want$ = table2 lift !m out & dra9 !m 9 a v clean clo?1 & di% !m neatly 9 a f9e & beautifully :ite napk91 :i* w contra/ z /rongly z possible ) ! d>k hue ( ! truffles4 ,,truffles ,l',,itali5ne4 ,wa% p]fectly clean1 wipe1 & p>e "s truffles extremely ?92 slice !m ab\t ! size ( a p5ny2 put !m into a saut-pan 7or small fry+-pan71 ) a slice ( fre% butt]1 "s m9c$ p>sley & es*alot1 salt & pepp]2 put !m on ! fire & /ir !m1 t !y may fry equally2 :5 !y are done1 :i* w be 9 ab\t t5 m9utes1 dra9 (f "p ( ! butt]1 & ?r[ 9 a bit ( fre% butt]1 a small ladleful ( ,spani% sauce 7see page #aja71 ! juice ( "o lemon1 & a little cay5ne pepp]4 ,?is is a di% ( high reli%4 ,,to ,,boil ,,spr\ts1 ,,cabbages1 ,,savoys1 ,,lettuces1 ,,or ,,endive4 ,all gre5 vegetables %\ld be ?r[n into abundance ( fa/ boil+ wat] ready salt$ & skimm$1 ) ! addition ( ! small quantity ( c>bonate ( soda :i* we h recomm5d$1 9 a previ\s page ( ?is *apt]2 ! pan %\ld be left uncov]$1 & e precaution tak5 to prev5t ! smoke f rea*+ its cont5ts4 ,endive1 spr\ts1 & spr+ gre5s1 w only require copi\s wa%+ be=e !y are boil$2 b savoys1 l>ge lettuces1 & close-leav$ cabbages %\ld be ?r[n into salt & wat] = half an h\r or m be=e !y are dress$1 ) ! tops d[nw>ds to draw out ! insects4 ,! /ems ( ^! la/ %\ld be cut (f1 ! decay$ leaves /ripp$ away1 & ! vegetable halv$ or qu>t]$1 or split deeply across ! /alk-end1 & divid$ entirely be=e x is di%$4 ,v "y gre5s1 #ae to #bj m9utes2 lettuces1 #bj to #cj m9utes1 l>ge savoys1 or cabbages1 #a to #a-a_/b h\r1 or m4 ,obs4--,:5 ! /alk ( any k9d ( cabbage is t5d] x is ready to s]ve4 ,turnip-gre5s %\ld be well wa%$ 9 sev]al wat]s1 & boil$ 9 a v l>ge quantity to deprive !m ( _! bitt]ness4 ,,/ew$ ,,cabbage4 ,cut out ! /alk entirely1 & slice a f9e firm cabbage or two 9 v ?9 /rips2 ?r[ !m aft] !y h be5 well wa%$ & dra9$1 into a l>ge pan ( boil+ wat] ready salt$ & skimm$1 & :5 !y are t5d]1 :i* w be 9 f t5 to fifte5 m9utes1 p\r !m into a sieve or /ra9]1 press ! wat] ?or\ghly f !m1 & *op !m slightly4 ,put into a v clean saucepan ab\t a c\ple ( ounces ( butt]1 & :5 x is dissolv$ add ! cabbage ) suffici5t pepp] & salt to season x1 & /ir x ov] a cle> fire until x appe>s tol]ably dry2 !n %ake lightly 9 a tablespoonful ( fl\r1 turn ! :ole well1 & add by sl[ degrees a cup ( ?ick cream3 veal gravy or good :ite sauce may be sub/itut$ = ?is1 :5 pref]r$ to x4 ,,to ,,boil ,,turnips4 ,p>e entirely f !m ! fibr\s r9d1 & ei!r split ! turnips once or leave !m :ole2 ?r[ !m into boil+ wat] slightly salt$1 & keep !m closely cov]$ f smoke & du/ until !y are t5d]4 ,:5 small & "y !y w be done 9 f fifte5 to tw5ty m9utes2 at _! full gr[? !y w require f ?ree qu>t]s to a full h\r1 or m1 ( g5tle boil+4 ,aft] !y become old & woolly !y are n wor? dress+ 9 any way4 ,:5 boil$ 9 _! sk9s & p>$ aft]w>ds1 !y are said to be ( bett] flav\r & mu* less wat]y ?an :5 cook$ 9 ! usual way4 ,"y turnips1 #ae to #bj m9utes3 full gr[n1 #c_/d to #a h\r1 or m4 ,,to ,,ma% ,,turnips4 ,split !m once or ev5 twice %\ld !y be l>ge aft] !y are p>$2 boil !m v t5d]1 & press ! wat] ?or\ghly f !m ) a c\ple ( tr5*]s1 or ) ! back ( a l>ge plate & "o tr5*]4 ,to ensure _! be+ free f lumps1 x is bett] to pass !m ?r\gh a cull5d] or co>se hair-sieve1 ) a wood5 spoon2 ?\gh1 :5 q "y1 !y may be work$ suffici5tly smoo? )\t ?is4 ,put !m into a clean saucepan1 & /ir !m con/antly = "s m9utes ov] a g5tle fire1 t !y may be v dry2 !n add "s salt1 a bit ( fre% butt]1 & a little cream1 or 9 lieu ( ?is new milk 7we w\ld also recomm5d a season+ ( :ite pepp] or cay5ne1 :5 appe>ance & fa%ion are n p>ticul>ly reg>d$71 & cont9ue to simm] & to /ir !m = five or six m9utes long]1 or until !y h q absorb$ all ! liquid :i* has be5 p\r$ to !m4 ,s]ve !m always z hot z possible4 ,?is is an excell5t receipt2 b ! addition ( a little good :ite sauce w\ld r5d] x /ill bett]4 ,turnips1 weigh$ aft] !y are p>$1 #c lbs43 dri$ #e to #h m9utes4 ,salt1 #a teaspoonful2 butt]1 #a oz4 to #a-a_/b oz42 cream or milk1 ne>ly #a_/b p9t3 #e or #f m9utes4 ,,turnips ,,9 ,,:ite ,,sauce4 7,,entremets47 ,:5 no scoop = ! purpose is at h&1 cut "s small f9ely-gra9$ turnips into qu>t]s1 & p>e !m into balls1 or into ! %ape ( plums or pe>s ( equal size2 arrange !m ev5ly 9 a broad /ewpan or saucepan1 & cov] !m ne>ly ) good veal bro?1 ?r[ 9 a little salt1 & a morsel ( sug>1 & boil !m r quickly until !y are q t5d]1 b pres]ve !m unbrok52 lift !m out1 dra9+ !m well f ! bro?2 di%1 & p\r ov] !m "s ?ick :ite sauce4 ,z an economy1 a cup ( cream1 & a teaspoonful ( arr[-root1 may be add$ to ! bro? 9 :i* ! turnips h /ew$1 to make ! sauce2 & :5 x boils1 a small slice ( butt] may be /irr$ & well work$ into x1 %\ld x n be suffici5tly ri* )\t4 ,,turnips ,,/ew$ ,,9 ,,butt]4 7,,good47 ,?is is an excell5t way ( dress+ ! vegetable :5 x is mild & f9ely gra9$2 b its flav\r o!rwise is too /rong to be agreeable4 ,aft] !y h be5 wa%$1 wip$ q dry1 & p>$1 slice ! turnips ne>ly half an in* ?ick1 & divide !m into dice14 ,j dissolve an ounce ( butt] = ea* half-p\nd ( ! turnips1 put !m 9 z flat z !y c be1 & /ew !m v g5tly inde$1 f ?ree qu>t]s ( an h\r to a full h\r4 ,add a season+ ( salt & :ite pepp] :5 !y are half done4 ,:5 ?us prep>$1 !y may be di%$ 9 ! c5tre ( fri$ or nicely broil$ mutton cutlets1 or s]v$ by !mselves4 ,= a small di%3 turnips1 #a-a_/b lb42 butt]1 #c oz42 season+ ( :ite pepp]2 salt1 #a_/b teaspoonful1 or m3 #c_/d to #a h\r4 ,l>ge di%3 turnips1 #b lbs42 butt] #d oz4 ,,turnips ,,9 ,,gravy4 ,to a p\nd ( turnips slic$ & cut into dice1 p\r a qu>t] ( a p9t ( boil+ veal gravy1 add a small lump ( sug>1 "s salt & cay5ne1 or :ite pepp]1 & boil !m quickly f fifty to sixty m9utes4 ,s]ve !m v hot4 ,,to ,,boil ,,c>rots4 ,wa% ! m\ld f !m1 & scrape ! sk9 (f lightly ) ! edge ( a %>p knife1 or1 %\ld ?is be object$ to1 p>e !m z ?9 & z equally z possible2 9 ei!r case free !m f all blemi%es1 & %\ld !y be v l>ge1 divide !m1 & cut ! ?ick p>ts into qu>t]s2 r9se !m well1 & ?r[ !m into pl5ty ( boil+ wat] ) "s salt 9 x4 ,! sk9 ( v "y c>rots may be rubb$ (f l t ( new potatoes1 & f tw5ty to ?irty m9utes w !n be suffici5t to boil !m2 b at _! full gr[? !y w require f an h\r & a half to two h\rs4 ,x 0 =m]ly ! cu/om to tie !m 9 a clo?1 & to wipe ! sk9 f !m ) x aft] !y 7 dress$2 & old-fa%ion$ cooks /ill use "o to remove x2 b all vegetables %\ld1 we ?9k1 be di%$ & s]v$ ) ! lea/ possible delay aft] !y are ready = table4 ,melt$ butt] %\ld accompany boil$ c>rots4 ,v "y c>rots1 #bj to #cj m9utes4 ,full-gr[n ones1 #a-a_/b to #b h\rs4 ,,c>rots4 7,,entr,e47 7,! ,w9dsor ,receipt47 ,select "s good c>rots ( equal size1 & cut ! upp] p>ts into ev5 l5g?s ( ab\t two in*es & a half1 !n trim "o end ( ea* into a po9t1 s z to give ! c>rot ! =m ( a sug> loaf4#aaa ,:5 all are ready1 ?r[ !m into pl5ty ( ready-salt$ boil+ wat]1 & boil !m ?ree qu>t]s ( an h\r4 ,lift !m out1 & dra9 !m well1 !n arrange !m upright1 & all on a level 9 a broad /ewpan or saucepan1 & p\r 9 good hot beef-bro? or veal gravy to half _! height2 add z mu* salt z may be ne$$1 & a small teaspoonful ( sug>1 & boil !m briskly = half an h\r1 or long]1 %\ld !y require x4 ,place !m aga9 upright 9 di%+ !m1 & keep !m hot :ile a little good br[n gravy is ?ick5$ to p\r ov] !m1 & mix$ ) a l>ge teaspoonful ( p>sley & a little lemon-juice2 or sauce !m ) common b*amel 7see ,*apt] ,v471 or :ite sauce1 ) or )\t ! addition ( p>sley4 ,footnote #aaa3 ,see plate1 page #cch4 ,?ick "p ( c>rots cut 9 cones3 boil$ #c_/d h\r4 ,) gravy or bro?1 little salt & sug>3 #a_/b h\r1 or m4 ,sauce3 ?ick5$ gravy1 b*amel made )\t meat1 or common :ite sauce4 ,obs4--,! c>rots dress$ ?us are exce$+ly good )\t any sauce beyond ! small quantity ( liquid :i* w rema9 9 ! /ewpan ) !m1 or ) a few spoonsful m ( gravy add$ to ?is1 & ?ick5$ ) butt] & a little fl\r4 ,,sweet ,,c>rots4 7,,entremets47 ,boil q t5d] "s f9e highly-flav\r$ c>rots1 press ! wat] f !m1 & rub !m ?r\gh ! back ( a f9e hair-sieve2 put !m into a clean saucepan or /ewpan1 & dry !m ?or\ghly ov] a g5tle fire2 !n add a slice ( fre% butt]1 & :5 ?is is dissolv$ & well mix$ ) !m1 /rew 9 a dess]tspoonful or m ( p[d]$ sug>1 & a little salt2 next1 /ir 9 by degrees "s good cream1 & :5 ?is is q absorb$1 & ! c>rots aga9 appe> dry1 di% & s]ve !m quickly ) small sippets la ,re9e 7see page #e71 plac$ r\nd !m4 ,c>rots1 #c lbs41 boil$ q t5d]3 /irr$ ov] a g5tle fire #e to #aj m9utes4 ,butt]1 #b oz42 salt1 #a_/b teaspoonful2 p\nd$ sug>1 #a dess]tspoonful2 cream1 #a_/b p9t1 /ew$ g5tly toge!r until q dry4 ,obs4--,= excell5t ma%$ c>rots omit ! sug>1 add a good season+ ( salt & :ite pepp]1 & half a p9t ( ri* br[n gravy2 or = a pla9 d9n] r less ?an ?is ( milk4 ,,ma%$ 7,,or ,,butt]$7 ,,c>rots4 7,a ,dut* ,receipt47 ,prep>e "s f9ely flav\r$ c>rots z above1 & dry !m ov] a g5tle fire l ma%$ turnips2 !n = a di% ( mod]ate size mix well ) !m f two to ?ree ounces ( good butt]1 cut into small bits1 keep+ !m well /irr$4 ,add a season+ ( salt & cay5ne1 & s]ve !m v hot1 g>ni%$ or n at pleasure ) small sippets 7cr\tons7 ( fri$ bread4 ,,c>rots ,,au ,,beurre1 ,,or ,,butt]$ ,,c>rots4 7,fr5*47 ,ei!r boil suffici5t c>rots = a di% q t5d]1 & !n cut !m into slices a qu>t] ( an in* ?ick1 or fir/ slice1 & !n boil !m3 ! latt] me?od is ! mo/ exp$iti\s1 b ! o!r be/ pres]ves ! flav\r ( ! vegetable4 ,dra9 !m well1 & :ile ?is is be+ done j dissolve f two to ?ree ounces ( butt] 9 a saucepan1 & /rew 9 "s m9c$ p>sley1 "s salt1 & :ite pepp] or cay5ne2 !n add ! c>rots1 & toss !m v g5tly until !y are equally cov]$ ) ! sauce1 :i* %\ld n be all[$ to boil3 ! p>sley may be omitt$ at pleasure4 ,cold c>rots may be re-w>m$ 9 ?is way4 ,,c>rots ,,9 ,,_! ,,own ,,juice4 7,a simple b excell5t ,receipt47 ,by ! foll[+ mode ( dress+ c>rots1 :e!r "y or old1 _! full flav\r & all ! nutrim5t !y conta9 are entirely pres]v$2 & !y are at ! same "t r5d]$ s palatable by x t !y furni% at once an admirable di% to eat )\t meat1 z well z ) x4 ,wa% ! roots v clean1 & scrape or lightly p>e !m1 cutt+ out any discol\r$ p>ts4 ,h ready boil+ & salt$1 z mu* wat] z w cov] !m2 slice !m r ?ick1 ?r[ !m into x1 & %\ld !re be m ?an suffici5t to j float !m 7& b>ely t71 p\r x away4 ,boil !m g5tly until !y are tol]ably t5d]1 & !n v quickly1 to evaporate ! wat]1 ( :i* only a spoonful or s %\ld be left 9 ! saucepan4 ,du/ a season+ ( pepp] on !m1 ?r[ 9 a morsel ( butt] roll$ 9 fl\r1 & turn & toss !m g5tly until _! juice is ?ick5$ by !m & adh]es to ! roots4 ,s5d !m imm$iately to table4 ,!y are excell5t )\t any addition b ! pepp]2 ?\gh !y may be 9 _m ways improv$4 ,a dess]tspoonful ( m9c$ p>sley may be /rew$ ov] !m :5 ! butt] is add$1 & a little ?ick cream mix$ ) a small proportion ( fl\r to prev5t its curdl+1 may be /rew$ among/ !m1 or a spoonful or two ( good gravy4 ,,to ,,boil ,,p>sneps4 ,^! are dress$ 9 precisely ! same mann] z c>rots1 b require mu* less boil+4 ,accord+ to _! quality & ! "t ( ye>1 !y w take f tw5ty m9utes to ne>ly an h\r4 ,e speck or blemi% %\ld be cut f !m aft] !y are scrap$1 & ! wat] 9 :i* !y are boil$ %\ld be well skimm$4 ,!y are a fav\rite accompanim5t to salt fi% & boil$ pork1 & may be s]v$ ei!r ma%$ or pla94 #bj to #be m9utes4 ,,fri$ ,,p>sneps4 ,boil !m until !y are ab\t half done1 lift !m out1 & let !m cool2 slice !m r ?ickly1 spr9kle !m ) f9e salt & :ite pepp]1 & fry !m a pale br[n 9 good butt]4 ,s]ve !m ) roa/ meat1 or di% !m "u x4 ,,j]usalem ,,arti*okes4 ,wa% ! arti*okes1 p>e !m quickly1 & ?r[ !m z !y are done into a saucepan ( cold wat]1 or ( equal p>ts ( milk & wat]2 & :5 !y are ab\t half boil$ add a little salt to !m4 ,take !m up ! in/ant !y are p]fectly t5d]3 ?is w be 9 f fifte5 to tw5ty-five m9utes1 s mu* d !y v>y 9 size & z to ! "t necess>y to dress !m4 ,if all[$ to rema9 9 ! wat] aft] !y are done1 !y become black & flav\rless4 ,melt$ butt] %\ld always be s5t to table ) !m4 #ae to #be m9utes4 ,,to ,,fry ,,j]usalem ,,arti*okes4 7,,entremets47 ,boil !m f eight to twelve m9utes2 lift !m out1 dra9 !m on a sieve1 & let !m cool2 dip !m into beat5 eggs1 & cov] !m ) f9e bread-crumbs4 ,fry !m a light br[n1 dra91 pile !m 9 a hot di%1 & s]ve !m quickly4 ,,j]usalem ,,arti*okes1 ,,la ,,re9e4 ,illu/ration3 ,arti*okes la ,re9e4 ,wa% & wipe ! arti*okes1 cut (f "o end ( ea* q flat1 & trim ! o!r into a po9t2 boil !m 9 milk & wat]1 lift !m out ! in/ant !y are done1 place !m upright 9 ! di% 9 :i* !y are to be s]v$1 & sauce !m ) a good b*amel1 or ) ne>ly half a p9t ( cream ?ick5$ ) a rice-cru/spoonful ( fl\r1 mix$ ) an ounce & a half ( butt]1 & season$ ) a little mace & "s salt4 ,:5 cream _c be procur$ use new milk1 & increase ! proportion ( fl\r & butt]4 ,,ma%$ ,,j]usalem ,,arti*okes4 ,boil !m t5d]1 press ! wat] well f !m1 & !n proce$ exactly z = ma%$ turnips1 tak+ c>e to dry ! arti*okes well1 bo? be=e & aft] ! milk or cream is add$ to !m2 !y w be excell5t if good :ite sauce be sub/itut$ = ei!r ( ^!4 ,,h>icots ,,blancs4 ,! h>icot blanc is ! se$ ( a p>ticul> k9d ( ,fr5* bean1 ( :i* we f9d "s difficulty 9 asc]ta9+ ! ,engli% "n1 = ?\gh we h tri$ sev]al :i* resembl$ x 9 appe>ance1 we h f\nd _! flav\r1 aft] !y 7 dress$1 v diff]5t1 & f> f agreeable4 ,! l>ge :ite ,dut* runn]1 is1 we believe1 ! prop] v>iety = cook+2 at lea/ we h obta9$ a small quantity "u t "n1 :i* approa*$ mu* m ne>ly ?an any o!rs we _h tri$ to ^? :i* we _h eat5 abroad4 ,! h>icots1 :5 fre% may be ?r[n into pl5ty ( boil+ wat]1 ) "s salt & a small bit ( butt]2 if dry1 !y mu/ be previ\sly soak$ = an h\r or two1 put into cold wat]1 br\ght to boil g5tly1 & simm]$ until !y are t5d]1 = if boil$ fa/ ! sk9s w bur/ be=e ! beans are done4 ,dra9 !m ?or\ghly f ! wat] :5 !y are ready1 & lay !m into a clean saucepan ov] two or ?ree ounces ( fre% butt]1 a small dess]tspoonful ( *opp$ p>sley1 & suffici5t salt & pepp] to season ! :ole2 !n g5tly %ake or toss ! beans until !y are q hot & equally cov]$ ) ! sauce2 add ! /ra9$ juice ( half a lemon1 & s]ve !m quickly4 ,! vegetable ?us dress$1 is excell5t2 & x af=ds a conv5i5t res\rce 9 ! season :5 ! supply ( o!r k9ds is scantie/4 ,9 "s c\ntries ! dri$ beans are plac$ 9 wat]1 ov]-night1 ^u a /ove1 & by a v g5tle degree ( w>m? are suffici5tly s(t5$ by ! foll[+ day to be s]v$ z foll[s3--!y are dra9$ f ! wat]1 spread on a clean clo? & wip$ q dry1 !n lightly fl\r$ & fri$ 9 oil or butt]1 ) a season+ ( pepp] & salt1 lift$ into a hot di%1 & s]v$ "u roa/ beef1 or mutton4 ,,to ,,boil ,,beet ,,root4 ,wa% ! roots delicately clean1 b nei!r scrape nor cut !m1 = %\ld ev5 ! small fibres be tak5 (f be=e !y are cook$1 _! beautiful col\r w\ld be mu* injur$4 ,?r[ !m into boil+ wat]1 &1 accord+ to _! size1 :i* v>ies greatly1 z !y are sometimes ( enorm\s gr[?1 boil !m f "o h\r & a half to two & a half1 or long] if requisite4 ,p>e & s]ve !m :ole1 or cut into ?ick slices & neatly di%$ 9 a close circle3 s5d melt$ butt] to table ) !m4 ,cold r$ beet root is (t5 int]m+l$ ) o!r vegetables = w9t] salads2 & x makes a pickle ( rem>kably brilliant hue4 ,a common mode ( s]v+ x at ! pres5t day is 9 ! la/ c\rse ( a d9n] ) ! *eese3 x is m]ely p>$ & slic$ aft] hav+ be5 bak$ or boil$ t5d]4 #a-a_/b to #b-a_/b h\rs1 or long]4 ,,to ,,bake ,,beet ,,root4 ,beet root if sl[ly & c>efully bak$ until x is t5d] q ?r\gh1 is v ri* & sweet 9 flav\r1 al?\gh less bright 9 col\r ?an :5 x is boil$3 x is also1 we believe1 rem>kably nutriti\s & :olesome4 ,wa% & wipe x v dry1 b nei!r cut nor break any "p ( x2 !n lay x into a co>se e>!n di%1 & bake x 9 a g5tle ov5 = f\r or five h\rs3 x w sometimes require ev5 a long] "t ?an ?is4 ,p>e x quickly if x be s]v$ hot2 b leave x to cool fir/1 :5 x is to be s5t to table cold4 ,9 sl[ ov5 f #d to #f h\rs4 ,,/ew$ ,,beet ,,root4 ,bake or boil x tol]ably t5d]1 & let x rema9 until x is cold1 !n p>e & cut x into slices2 heat & /ew x = a %ort "t 9 "s good pale veal gravy 7or 9 /rong veal bro? = ord9>y occasions71 ?ick5 ?is ) a teaspoonful ( arr[-root1 & half a cupful or m ( good cream1 & /ir 91 z x is tak5 f ! fire1 f a tea to a tablespoonful ( *ili v9eg>4 ,! beet root may be s]v$ likewise 9 ?ick :ite sauce1 to :i*1 j be=e x is di%$1 ! mild es*alots ( page #abh may be add$4 ,,to ,,/ew ,,r$ ,,cabbage4 7,flemi% ,receipt47 ,/rip ! out] leaves f a f9e & fre% r$ cabbage2 wa% x well1 & cut x into ! ?9ne/ possible slices1 beg9n+ at ! top2 put x into a ?ick saucepan 9 :i* two or ?ree ounces ( good butt] h be5 j dissolv$2 add "s pepp] & salt1 & /ew x v sl[ly inde$ = ?ree or f\r h\rs 9 its own juice1 keep+ x (t5 /irr$1 & well press$ d[n4 ,:5 x is p]fectly t5d] add a tablespoonful ( v9eg>2 mix ! :ole up ?or\ghly1 heap ! cabbage 9 a hot di%1 & s]ve broil$ sausages r\nd x2 or omit ^! la/1 & sub/itute lemon-juice1 cay5ne pepp]1 & a half-cupful ( good gravy4 ,! /alk ( ! cabbage %\ld be split 9 qu>t]s & tak5 entirely out 9 ! fir/ in/ance4 #c to #d h\rs4 ,,brussels ,,spr\ts4 ,^! delicate little spr\ts1 or m9iature cabbages1 :i* at _! fulle/ gr[? sc>cely exce$ a l>ge walnut 9 size1 %\ld be q fre%ly ga!r$4 ,free !m f all discol\r$ leaves1 cut ! /ems ev51 & wa% ! spr\ts ?or\ghly4 ,?r[ !m into a pan ( wat] prop]ly salt$1 & boil !m quickly f eight to t5 m9utes2 dra9 !m well1 & s]ve !m ^u a r ?ick r\nd ( toa/$ bread butt]$ on bo? sides4 ,s5d good melt$ butt] to table ) !m4 ,?is is ! ,belgian mode ( dress+ ?is excell5t vegetable1 :i* is s]v$ 9 ,france ) ! sauce p\r$ ov] x1 or x is toss$ 9 a /ewpan ) a slice ( butt] & "s pepp] & salt3 a spoonful or two ( veal gravy 7& sometimes a little lemon-juice7 is add$ :5 ^! are p]fectly mix$4 #h to #aj m9utes4 ,,salsify4 ,we are surpris$ t a vegetable s excell5t z ?is %\ld be s little c>$ = 9 ,engl&4 ,delicately fri$ 9 batt]--:i* is a common mode ( s]v+ x abroad--x =ms a delici\s second c\rse di%3 x is also good :5 pla9-boil$1 dra9$1 & s]v$ 9 gravy1 or ev5 ) melt$ butt]4 ,wa% ! roots1 scrape g5tly (f ! d>k outside sk91 & ?r[ !m into cold wat] z !y are done1 to prev5t _! turn+ black2 cut !m into l5g?s ( ?ree or f\r in*es1 & :5 all are ready put !m into pl5ty ( boil+ wat] ) a little salt1 a small bit ( butt]1 & a c\ple ( spoonsful ( :ite v9eg> or ! juice ( a lemon3 !y w be done 9 f ?ree qu>t]s ( an h\r to an h\r4 ,try !m ) a =k1 & :5 p]fectly t5d]1 dra91 & s]ve !m ) :ite sauce1 ri* br[n gravy1 or melt$ butt]4 #c_/d to #a h\r4 ,,fri$ ,,salsify4 7,,entremets47 ,boil ! salsify t5d]1 z direct$ above1 dra91 & !n press x lightly 9 a s(t clo?4 ,make "s ,fr5* batt] 7see ,*apt] ,v471 ?r[ ! bits ( salsify into x1 take !m out sep>ately1 & fry !m a light br[n1 dra9 !m well f ! fat1 spr9kle a little f9e salt ov] !m aft] !y are di%$1 & s]ve !m quickly4 ,at ,engli% tables1 salsify occasionally makes its appe>ance fri$ ) egg & bread-crumbs in/ead ( batt]4 ,scorgon]a is dress$ 9 precisely ! same mann] z ! salsify4 ,,boil$ ,,cel]y4 ,?is vegetable is extremely good dress$ l sea-kale1 & s]v$ on a toa/ ) ri* melt$ butt]4 ,let x be fre%ly dug1 wa% x ) great nicety1 trim ! ends1 take (f ! co>se out]-leaves1 cut ! roots ( equal l5g?1 tie !m 9 bun*es1 & boil !m 9 pl5ty ( wat]1 ) ! usual proportion ( salt1 f tw5ty to ?irty m9utes4 #bj to #cj m9utes4 ,,/ew$ ,,cel]y4 ,cut five or six f9e roots ( cel]y to ! l5g? ( ! inside ( ! di% 9 :i* !y are to be s]v$2 free !m f all ! co>s] leaves1 & f ! gre5 tops1 trim ! root ends neatly1 & wa% ! vegetable 9 sev]al wat]s until x is z clean z possible2 !n1 ei!r boil x t5d] ) a little salt1 & a bit ( fre% butt] ! size ( a walnut1 9 j suffici5t wat] to cov] x q1 dra9 x well1 arrange x on a v hot di%1 & p\r a ?ick b*amel1 or :ite sauce ov] x2 or /ew x 9 bro? or common /ock1 & s]ve x ) v ri*1 ?ick5$1 ,espagnole or br[n gravy4 ,x has a high] flav\r :5 p>tially /ew$ 9 ! sauce1 aft] be+ dra9$ ?or\ghly f ! bro?4 ,unless v l>ge & old1 x w be done 9 f tw5ty-five to ?irty m9utes1 b if n q t5d]1 long] "t mu/ be all[$ = x4 ,a *eap & exp$iti\s me?od ( prep>+ ?is di% is to slice ! cel]y1 to simm] x until s(t 9 z mu* good bro? z w only j cov] x1 & to add a ?ick5+ ( fl\r & butt]1 or arr[-root1 ) "s salt1 pepp]1 & a small cupful ( cream4 #be to #cj m9utes1 or m4 ,,/ew$ ,,onions4 ,/rip ! out] sk9 f f\r or five f9e ,portugal onions1 & trim ! ends1 b )\t cutt+ into ! vegetable2 arrange !m 9 a saucepan ( suffici5t size to conta9 !m all 9 "o lay]1 j cov] !m ) good beef or veal gravy1 & /ew !m v g5tly inde$ = a c\ple ( h\rs3 !y %\ld be t5d] q ?r\gh1 b %\ld n be all[$ to fall to pieces4 ,:5 l>ge1 b n mild onions are us$1 !y %\ld be fir/ boil$ = half an h\r 9 pl5ty ( wat]1 !n dra9$ f x1 & put into boil+ gravy3 /rong1 well-flav\r$ bro? ( veal or beef1 is sometimes sub/itut$ = ?is1 & ) ! addition ( a little catsup1 spice1 & ?ick5+1 answ]s v well4 ,! sav\r ( ?is di% is height5$ by fl\r+ lightly & fry+ ! onions ( a pale br[n be=e !y are /ew$4 ,portugal onions1 #d or #e 7if fri$1 #ae to #bj m9utes72 bro? or gravy1 #a to #a-a_/b p9t3 ne>ly or q #b h\rs4 ,obs4--,:5 ! quantity ( gravy is consid]$ too mu*1 ! onions may be only half cov]$1 & turn$ :5 ! "u side is t5d]1 b long] "t mu/ !n be all[$ = /ew+ !m4 ,,/ew$ ,,*e/nuts4 ,/rip ! out] r9d f =ty or fifty f9e s\nd ,spani% *e/nuts1 ?r[ !m into a l>ge saucepan ( hot wat]1 & br+ x to ! po9t ( boil+2 :5 ! second sk9 p>ts f !m easily1 lift !m out1 & ?r[ !m into pl5ty ( cold wat]2 peel1 & wipe !m dry2 !n put !m into a /ewpan or bright saucepan1 ) z mu* highly-flav\r$ cold beef or veal gravy z w ne>ly cov] !m1 & /ew !m v g5tly f ?ree-qu>t]s ( an h\r to a full h\r3 !y %\ld be q t5d]1 b unbrok54 ,add salt1 cay5ne1 & ?ick5+ if requir$1 & s]ve ! *e/nuts 9 _! gravy4 ,we h f\nd x an improvem5t to h !m fl\r$ & lightly br[n$ 9 a little good butt] be=e !y are /ew$1 & also to add "s ?9 /rips ( fre% lemon-r9d to ! gravy4 ,*e/nuts1 #dj or #ej2 gravy1 #c_/d p9t1 or m3 #c_/d to #a h\r4 ,obs4--,a c\ple ( bay-leaves & a slice ( lean ham w give an improv$ flav\r to ! sauce %\ld x n be suffici5tly ri*3 ! ham %\ld be laid "u ! *e/nuts1 b n s]v$ ) !m4 ,:5 ^! are to be br[n$1 or ev5 o!rwise1 !y may be fre$ readily f ! second sk9 by %ak+ !m ) a small bit ( butt] 9 a fry+-pan ov] a g5tle fire4 ---------------------------------------- -------------------------------- ,,*apt] ,,xviii4 ,pa/ry4 ,illu/ration3 ,timbale or ,pat ,*aud4 ,,introductory ,,rem>ks4 ,illu/ration3 ,rais$ ,pie ,m\ld4 ,,! greate/ possible cleanl9ess & nicety %\ld be obs]v$ 9 mak+ pa/ry4 ,! slab or bo>d1 pa/e-roll]s1 t9s1 cutt]s1 m\lds1 ev]y?+1 9 fact1 us$ = x1 & especially ! h&s1 %\ld be equally free f ! slighte/ soil or p>ticle ( du/4 ,! m exp$iti\sly ! f9] k9ds ( pa/e are made & despat*$ to ! ov51 & ! less !y are t\*$ ! bett]4 ,mu* ( _! excell5ce dep5ds ^u ! bak+ also4 ,!y %\ld h a suffici5t degree ( heat to raise !m quickly1 b n s fi]ce a "o z to col\r !m too mu* be=e !y are done1 & /ill less to burn !m4 ,! ov5 door %\ld rema9 clos$ aft] !y are put 91 & n remov$ until ! pa/e is set4 ,l>ge rais$ pies require a /eadily su/a9$1 or1 :at is te*nically call$ a soak+ heat1 & to ensure ?is ! ov5 %\ld be made v hot1 !n cle>$1 & closely %ut f half to a :ole h\r be=e x is us$1 to conc5trate ! heat4 ,x is an advantage 9 ?is case to h a l>ge log or two ( cord-wood burn$ 9 x1 9 addition to ! usual fuel4 ,9 mix+ pa/e1 ! wat] %\ld be add$ gradually1 & ! :ole g5tly drawn toge!r ) ! f+]s1 until suffici5t has be5 add$1 :5 x %\ld be lightly knead$ until x is z smoo? z possible4 ,:5 c>elessly made1 ! surface is (t5 left cov]$ ) small dry crumbs or lumps2 or ! wat] is p\r$ 9 he$lessly 9 s l>ge a proportion t x becomes necess>y to add m fl\r to r5d] x workable 9 any way2 & ?is ought p>ticul>ly to be avoid$ :5 a c]ta9 weight ( all ! +r$i5ts has be5 tak54 ,,to ,,glaze ,,or ,,ice ,,pa/ry4#aab ,footnote #aab3 ,= o!r pa/ry ic+s see *apt] ( 8cakes404 ,! f9e yell[ glaze appropriate to meat pies is giv5 ) beat5 yolk ( egg1 :i* %\ld be laid on ) a pa/e bru%1 or a small bun* ( fea!rs3 if a light] col\r be wi%$ =1 :isk ! :ole ( ! egg toge!r1 or mix a little milk ) ! yolk4 ,! be/ mode ( ic+ fruit-t>ts be=e !y are s5t to ! ov5 is1 to moi/5 ! pa/e ) cold wat]1 to sift sug> ?ickly ^u x1 & to press x lightly on ) ! h&2 b :5 a :it] ic+ is pref]r$1 ! pa/ry mu/ be drawn f ! ov5 :5 ne>ly bak$1 & bru%$ ) :ite ( egg1 wisk$ to a fro?2 !n well cov]$ ) ! sift$ sug>1 & spr9kl$ ) a few drops ( wat] be=e x is put 9 aga93 ?is glaz+ answ]s also v well1 ?\gh x takes a slight col\r1 if us$ be=e ! pa/ry is bak$4 ,,feuilletage1 ,,or ,,f9e ,,fr5* ,,puff ,,pa/e4 ,?is1 :5 made by a good ,fr5* cook1 is ! p]fection ( ri* light pa/e1 & w rise 9 ! ov5 f "o to six in*es 9 height3 b "s practice is1 )\t d\bt1 necess>y to accompli% ?is4 ,9 summ] x is a great advantage to h ice at h&1 & to h>d5 ! butt] ov] x be=e x is us$2 ! pa/e also betwe5 ! int]vals ( roll+ is improv$ by be+ laid on an ov5-leaf ov] a vessel conta9+ x4 ,take an equal weight ( good butt] free f ! co>se salt :i* is f\nd 9 "s1 & :i* is disadvantage\s = ?is pa/e1 & ( f9e dry1 sift$ fl\r2 to ea* p\nd ( ^! all[ ! yolks ( a c\ple ( eggs1 & a small teaspoonful ( salt4 ,break a few small bits ( ! butt] v lightly into ! fl\r1 put ! salt into ! c5tre1 & p\r on x suffici5t wat] to dissolve x 7we d n und]/& :y ! do+ ?is %\ld be bett] ?an mix+ x ) ! fl\r1 z 9 o!r pa/es1 b su* is ! me?od always pursu$ = x72 add a little m wat] to ! eggs1 moi/5 ! fl\r gradually1 & make x into a v smoo? pa/e1 r li! 9 summ]1 & nev] exce$+ly /iff1 ?\gh ! opposite fault1 9 ! extreme1 w\ld r5d] ! cru/ unmanageable4 ,press1 9 a s(t ?9 clo?1 all ! moi/ure f ! rema9d] ( ! butt] & =m x into a ball1 b 9 do+ ?is be c>eful n to s(t5 x too mu*4 ,%\ld x be 9 an unfit /ate = pa/ry f ! heat ( ! wea!r1 put x into a bas91 & set ! bas9 into a pan ( wat] mix$ ) pl5ty ( salt & saltpetre1 & let x rema9 9 a cool place = an h\r if possible be=e x is us$4 ,:5 x is ready 7& ! pa/e %\ld nev] be comm5c$ until x is s71 roll ! cru/ out squ>e1#aac & ( suffici5t size to enclose ! butt]1 flatt5 ?is a little ^u x 9 ! c5tre1 & !n fold ! cru/ well ov] x1 & roll x out ?9 z lightly z possible1 aft] hav+ dr$g$ ! bo>d & pa/e roll] ) a little fl\r3 ?is is call$ giv+ x "o turn4 ,!n fold x 9 ?ree1 give x ano!r turn1 & set x aside :]e x w be v cool1 = a few m9utes2 give x two m turns 9 ! same way1 roll+ x ea* "t v lightly b ( equal ?ickness1 & to ! full l5g? t x w rea*1 tak+ always especial c>e t ! butt] %all n break ?r\gh ! pa/e4 ,let x aga9 be set aside to become cold2 & aft] x has be5 twice m roll$ & fold$ 9 ?ree1 give x a half turn1 by fold+ x once only1 & x w be ready = use4 ,footnote #aac3 ,! le>n] w p]haps f9d x easi] to fold ! pa/e securely r\nd x 9 ! =m ( a dumpl+1 until a little exp]i5ce has be5 acquir$4 ,equal weight ( ! f9e/ fl\r & good butt]2 to ea* p\nd ( ^!1 ! yolks ( two eggs1 & a small saltspoonful ( salt3 #f-a_/b turns to be giv5 to ! pa/e4 ,,v ,,good ,,light ,,pa/e4 ,mix ) a p\nd ( sift$ fl\r six ounces ( fre%1 pure l>d1 & make !m into a smoo? pa/e ) cold wat]2 press ! butt]milk f t5 ounces ( butt]1 & =m x into a ball1 by twi/+ x 9 a clean clo?4 ,roll out ! pa/e1 put ! ball ( butt] 9 ! middle1 close x l an apple-dumpl+1 & roll x v lightly until x is less ?an an in* ?ick2 fold ! ends into ! middle1 du/ a little fl\r ov] ! bo>d & pa/e-roll]1 & roll ! pa/e ?9 a second "t1 !n set x aside = ?ree or f\r m9utes 9 a v cool place2 give x two m turns1 aft] x has aga9 be5 left = a few m9utes1 roll x out twice m1 fold+ x ea* "t 9 ?ree4 ,?is ought to r5d] x fit = use4 ,! soon] ?is pa/e is s5t to ! ov5 aft] x is made1 ! light] x w be3 if all[$ to rema9 long be=e x is bak$1 x w be t\gh & heavy4 ,fl\r1 #a lb42 l>d1 #f oz42 butt]1 #aj oz42 little salt4 ,,engli% ,,puff-,,pa/e4 ,break lightly into a c\ple ( p\nds ( dri$ & sift$ fl\r eight ounces ( butt]2 add a p9* ( salt1 & suffici5t cold wat] to make ! pa/e2 "w x z quickly & z lightly z possible1 until x is smoo? & pliable1 !n level x ) ! pa/e-roll] until x is ?ree-qu>t]s ( an in* ?ick1 & place regul>ly ^u x six ounces ( butt] 9 small bits2 fold ! pa/e l a blanket pudd+1 roll x out aga91 lay on x six ounces m ( butt]1 repeat ! roll+1 du/+ ea* "t a little fl\r ov] ! bo>d & pa/e1 add aga9 six ounces ( butt]1 & roll ! pa/e out ?9 ?ree or f\r times1 fold+ ! ends into ! middle4 ,fl\r1 #b lbs42 little salt2 butt]1 #a lb4 #aj oz4 ,if v ri* pa/e be requir$1 equal portions ( fl\r & butt] mu/ be us$2 & ! latt] may be divid$ into two1 in/ead ( ?ree p>ts1 :5 x is to be roll$ 94 ,,cream ,,cru/4 7,au?ors ,receipt4 ,v good47 ,/ir a little f9e salt into a p\nd ( dry fl\r1 & mix gradually ) x suffici5t v ?ick1 sweet cream to =m a smoo? pa/e2 x w be f\nd suffici5tly good = common family d9n]s1 )\t ! addition ( butt]2 b to make an excell5t cru/1 roll 9 f\r ounces 9 ! usual way1 aft] hav+ giv5 ! pa/e a c\ple ( turns4 ,h&le x z lightly z possible 9 mak+ x1 & s5d x to ! ov5 z soon z x is ready3 x may be us$ = fruit t>ts1 cannelons1 puffs1 & o!r v>ieties ( small pa/ry1 or = good meat pies4 ,six ounces ( butt] to ! p\nd ( fl\r w give a v ri* cru/4 ,fl\r1 #a lb42 salt1 #a small saltspoonful 7m = meat pies72 ri* cream1 #a_/b to #c_/d p9t2 butt]1 #d oz42 = ri*e/ cru/1 #f oz4 ,,pate ,,bris,e1 ,,or ,,fr5* ,,cru/ ,,= ,,hot ,,or ,,cold ,,meat ,,pies4 ,sift two p\nds & a qu>t] ( f9e dry fl\r1 & break into x "o p\nd ( butt]1 "w !m toge!r ) ! f+]s until !y resemble f9e crumbs ( bread1 !n add a small teaspoonful ( salt1 & make !m into a firm pa/e1 ) ! yolks ( f\r eggs1 well beat51 mix$ ) half a p9t ( cold wat]1 & /ra9$2 or = a some:at ri*] cru/ ( ! same k9d1 take two p\nds ( fl\r1 "o ( butt]1 ! yolks ( f\r eggs1 half an ounce ( salt1 & less ?an ! half p9t ( wat]1 & "w ! :ole well until ! pa/e is p]fectly smoo?4 ,fl\r1 #b-a_/d lbs42 butt]1 #a lb42 salt1 #a small teaspoonful2 yolks ( eggs1 #d2 wat]1 #a_/b p9t4 ,or3 fl\r1 #b lbs42 butt]1 #a lb42 yolks ( eggs1 #d2 wat]1 less ?an #a_/b p9t4 ,,flead ,,cru/4 ,flead is ! prov9cial "n = ! leaf1 or inside fat ( a pig1 :i* makes excell5t cru/ :5 fre%1 mu* f9]1 inde$1 ?an aft] x is melt$ into l>d4 ,cle> x q f sk91 & slice x v ?9 into ! fl\r1 add suffici5t salt to give flav\r to ! pa/e1 & make ! :ole up smoo? & firm ) cold wat]2 lay x on a clean dress]1 & beat x =cibly ) a roll+-p9 until ! flead is bl5d$ p]fectly ) ! fl\r4 ,x may !n be made into cakes ) a pa/e-cutt]1 or us$ = pies1 r\nd ! edges ( :i* a knife %\ld be pass$1 z ! cru/ rises bett] :5 cut ?an if m]ely roll$ to ! prop] size4 ,) ! addition ( a small quantity ( butt]1 :i* may ei!r be brok5 into ! fl\r be=e ! flead is mix$ ) x1 or roll$ into ! pa/e aft] x is beat51 x w be f\nd equal to f9e puff cru/1 ) ! advantage ( be+ m easy ( dige/ion4 ,q common cru/3 fl\r1 #a-a_/d lb42 flead1 #h oz42 salt1 #a small teaspoonful4 ,good common cru/3 fl\r1 #a lb42 flead1 #f oz42 butt]1 #b oz4 ,ri* cru/3 flead1 #c_/d lb42 butt]1 #b oz42 fl\r1 #a lb4 ,! cru/ is v good :5 made )\t any butt]4 ,,common ,,suet-,,cru/ ,,= ,,pies4 ,9 _m families ?is is pref]r$ bo? = pies & t>ts1 to cru/ made ) butt]1 z be+ mu* m :olesome2 b x %\ld nev] be s]v$ unless especially ord]$1 z x is to "s p]sons peculi>ly di/a/eful4 ,*op ! suet extremely small1 & add f six to eight ounces ( x to a p\nd ( fl\r1 ) a few gra9s ( salt2 mix ^! ) cold wat] into a firm pa/e1 & "w x v smoo?4 ,"s cooks beat x ) a pa/e-roll]1 until ! suet is p]fectly bl5d$ ) fl\r2 b ! cru/ is light] )\t ?is4 ,9 exce$+ly sultry wea!r ! suet1 n be+ firm en\gh to *op1 may be slic$ z ?9 z possible1 & well beat5 into ! pa/e aft] x is work$ up4 ,fl\r1 #b lbs42 beef or veal kidney-suet1 #ab to #af oz42 salt 7= fruit-pies71 #a_/d teaspoonful1 = meat-pies1 #a teaspoonful4 ,,v ,,sup]ior ,,suet-,,cru/4 ,/rip ! sk9 entirely f "s fre% veal or beef kidney-suet2 *op1 & !n put x into ! mort>1 ) a small quantity ( pure-flav\r$ l>d1 oil1 or butt]1 & p\nd x p]fectly smoo?3 x may !n be us$ = cru/ 9 ! same way t butt] is1 9 mak+ puff-pa/e1 & 9 ?is =m w be f\nd a mo/ excell5t sub/itute = x1 = hot pies or t>ts4 ,x is n q s good = ^? :i* are to be s]v$ cold4 ,eight ounces ( suet p\nd$ ) two ( butt]1 & work$ ) ! f+]s into a p\nd ( fl\r1 w make an exce$+ly good %ort cru/2 b = a v ri* "o ! proportion mu/ be increas$4 ,good %ort cru/3 fl\r1 #a lb42 suet1 #h oz42 butt]1 #b oz42 salt1 #a_/b teaspoonful4 ,ri*] cru/3 suet1 #af oz42 butt]1 #d oz42 fl\r1 #a-a_/b lb42 salt1 #a small teaspoonful4 ,,v ,,ri* ,,%ort ,,cru/ ,,= ,,t>ts4 ,break lightly1 ) ! lea/ possible h&l+1 six ounces ( butt] into eight ( fl\r2 add a dess]tspoonful ( p\nd$ sug>1 & two or ?ree ( wat]2 roll ! pa/e1 = sev]al m9utes1 to bl5d ! +r$i5ts well1 fold+ x toge!r l puff-cru/1 & t\* x z little z possible4 ,fl\r1 #h oz42 butt]1 #f oz42 p\nd$ sug>1 #a dess]tspoonful2 wat]1 #a to #b spoonsful4 ,,excell5t ,,%ort ,,cru/ ,,= ,,sweet ,,pa/ry4 ,crumble d[n v lightly half a p\nd ( butt] into a p\nd ( fl\r1 break+ x q small4 ,mix well ) ^! a slight p9* ( salt & two ounces ( sift$ sug>1 & add suffici5t milk to make !m up into a v smoo? & some:at firm pa/e4 ,bake ?is sl[ly1 & keep x pale4 ,x w be f\nd an admirable cru/ if well made & lightly h&l$1 & w answ] = _m di%es mu* bett] ?an puff-pa/e4 ,x w rise 9 ! ov5 too1 & be extremely light4 ,t5 ounces ( butt] w r5d] x v ri*1 b we f9d eight q suffici5t4 ,,brio*e ,,pa/e4 ,! brio*e is a ri*1 light k9d ( unsweet5$ bun or cake1 v commonly sold1 & s]v$ to all classes ( p 9 ,france1 :]e x is made 9 great p]fection by good cooks & pa/ry cooks4 ,x is fa%ionable n[ at ,engli% tables1 ?\gh 9 a diff]5t =m1 s]v+ pr9cipally z a cru/ to enclose rissoles1 or to make cannelons & fritt]s4 ,we h se5 x recomm5d$ = a vol-au-v5t1 = :i* we %\ld say x does n answ] by any means s well z ! f9e puff-pa/e call$ feuilletage4 ,! l>ge proportion ( butt] & eggs :i* x conta9s r5d] x to _m p]sons highly indige/ible2 & we m5tion ?is to w>n invalids aga9/ x1 z we h kn[n x to cause great suff]+ to p]sons out ( heal?4 ,to make x1 take a c\ple ( p\nds#aad ( f9e dry fl\r1 sift$ z = cakes1 & sep>ate eight ounces ( ?is f ! rema9d] to make ! leav54 ,put x into a small pan1 & mix x lightly into a li! pa/e1 ) half an ounce ( yea/1 & a spoonful or two ( w>m wat]2 make two or ?ree slight incisions across ! top1 ?r[ a clo? ov] ! pan1 & place x ne> ! fire = ab\t tw5ty m9utes to rise4 ,9 ! int]val make a holl[ space 9 ! c5tre ( ! rema9d] ( ! fl\r1 & put into x half an ounce ( salt1 z mu* f9e sift$ sug>1 & half a gill ( cream1 or a dess]tspoonful ( wat]2 add a p\nd ( butt] z free f moi/ure z x c be1 & q s f l>ge gra9s ( salt2 cut x into small bits1 put x into ! fl\r1 & p\r on x "o by "o six fre% eggs fre$ f ! specks2 !n ) ! f+]s "w ! fl\r g5tly into ?is mass until ! :ole =ms a p]fectly smoo?1 & n /iff pa/e3 a sev5? egg1 or ! yolk ( "o1 or ev5 ( two1 may be add$ ) advantage if ! fl\r w absorb !m2 b ! brio*e mu/ always be workable1 & n s moi/ z to adh]e to ! bo>d & roll] disagreeably4 ,:5 ! leav5 is well ris5 spread ?is pa/e out1 & ! leav5 ov] x2 mix !m well toge!r ) ! h&s1 !n cut ! :ole into sev]al portions1 & *ange !m ab\t t ! leav5 may be incorporat$ p]fectly & equally ) ! o!r +r$i5ts3 :5 ?is is done1 & ! brio*e is p]fectly smoo? & pliable1 du/ "s fl\r on a clo?1 roll ! brio*e 9 x1 & lay x into a pan4 ,place x 9 summ] 9 a cool place1 9 w9t] 9 a w>m "o4 ,x is usually made ov]-night1 & bak$ 9 ! e>ly "p ( ! foll[+ day4 ,x %\ld !n be knead$ up afre% ! fir/ ?+ 9 ! morn+4 ,to m\ld x 9 ! usual =m1 make x into balls ( uni=m size1 holl[ ^! a little at ! top by press+ ! ?umb r\nd !m1 bru% !m ov] ) yolk ( egg1 & put a second mu* small] ball into ! holl[ "p ( ea*2 glaze !m entirely ) yolk ( egg1 & s5d !m to a quick ov5 = half an h\r or m4 ,! pa/e may also be made into ! =m ( a l>ge cake1 !n plac$ on a t91 or copp] ov5-leaf1 & support$ ) a pa/ebo>d 9 ! bak+2 = ! =m ( :i* see introductory page ( ,*apt] ,,xxvii4 ,footnote #aad3 ,x %\ld be rem>k$1 t ! directions = brio*e-mak+ are pr9cipally d]iv$ f ! ,fr5*1 & t ! p\nd 9 _! c\ntry weighs two ounces m ?an ) u3 ?is diff]5ce w acc\nt = ! difficulty ( work+ 9 ! numb] ( eggs :i* !y g5]ally specify1 & :i* r5d] ! pa/e too moi/4 ,fl\r1 #b lbs42 yea/1 #a_/b oz42 salt & sug>1 ea* #a_/b oz42 butt]1 #a lb42 eggs1 #f to #h4 ,,mod]n ,,potato ,,pa/y4 7,an excell5t family di%47 ,illu/ration ,illu/ration ,a t9 m\ld ( ! con/ruction %[n 9 ! plate1 ) a p]=at$ moveable top1 & a small valve to all[ ! escape ( ! /eam1 mu/ be _h = ?is pa/y1 :i* is a good family di%1 & :i* may be v>i$ 9 numb]less ways4 ,arrange at ! bottom ( ! m\ld f two to ?ree p\nds ( mutton cutlets1 fre$1 accord+ to ! ta/e1 f all1 or f ! great] portion ( ! fat1 !n wa%$1 lightly dr$g$ on bo? sides ) fl\r1 & season$ ) salt & pepp]1 or cay5ne4 ,p\r to !m suffici5t bro? or wat] to make ! gravy1 & add to x at pleasure1 a tablespoonful ( mu%room catsup or ( ,h>vey's sauce4 ,h ready boil$1 & v smoo?ly ma%$1 ) ab\t an ounce ( butt]1 & a spoonful or two ( milk or cream to ea* p\nd1 z _m good potatoes z w =m a cru/ to ! pa/y ( q ?ree in*es ?ick2 put ! cov] on ! m\ld & arrange ^! equally ^u x1 leav+ !m a little r\gh on ! surface4 ,bake ! pa/y 9 a mod]ate ov5 f ?ree-qu>t]s ( an h\r to an h\r & a qu>t]1 accord+ to its size & its cont5ts4 ,p9 a fold$ napk9 neatly r\nd ! m\ld1 be=e x is s]v$1 & h ready a hot di% to receive ! cov]1 :i* mu/ n be lift$ (f until aft] ! pa/y is on ! table4 ,*ick51 or veal & oy/]s2 delicate pork *ops ) a season+ ( sage & a little p>boil$ onion1 or an es*alot or two f9ely m9c$2 p>tridges or rabbits neatly c>v$1 mix$ ) small mu%rooms1 & moi/5$ ) a little good /ock1 w all give excell5t v>ieties ( ?is di%1 :i* may be made likewise ) highly season$ slices ( salmon fre$ f ! sk91 spr9kl$ ) f9e h]bs or int]mix$ ) %rimps2 cl>ifi$ butt]1 ri* veal /ock1 or good :ite w9e1 may be p\r$ to !m to =m ! gravy4 ,to ?ick5 ?is1 a little fl\r %\ld be dr$g$ ^u ! fi% be=e x is laid into ! m\ld4 ,o!r k9ds1 su* z cod1 mullet1 mack]el 9 fillets1 salt fi% 7previ\sly kept at ! po9t ( boil+ until ?ree p>ts done1 !n pull$ into flakes1 & put into ! m\ld ) h>d eggs slic$1 a little cream1 fl\r1 butt]1 cay5ne1 & an*ovy-ess5ce1 & bak$ ) ma%$ p>sneps on ! top71 w all answ] well = ?is pa/y4 ,veal1 :5 us$ = x1 %\ld be well beat5 fir/3 sweetbreads1 slic$1 may be laid 9 ) x4 ,= a pa/y ( mod]ate size1 two p\nds1 or two & a half ( meat1 & f ?ree to f\r ( potatoes1 w be suffici5t2 a qu>t] ( a p9t ( milk or cream1 two small teaspoonsful ( salt1 & f "o to two ounces ( butt] mu/ be mix$ up ) ^! la/4#aae ,footnote #aae3 ,a l>g] proportion ( cream & butt] well dri$ into ! potatoes ov] a g5tle fire aft] !y are ma%$1 w r5d] ! cru/ ( ! pa/y ri*] & f9]4 ,,cass]ole ,,( ,,rice4 ,proce$ exactly z = ,gabrielle's pudd+ 7see ,*apt] ,,xxi471 b sub/itute good veal bro? or /ock = ! milk1 & add a c\ple ( ounces m ( butt]4 ,fill ! cass]ole :5 x is empti$1 ) a ri* m9ce or fricassee1 or ) /ew$ oy/]s 9 a b*amel sauce4 ,fr5* cooks make a v tr\blesome & elaborate affair ( ?is di%1 putt+ to ! rice to make x 8mell[10 a great deal ( pot-top fat1 slices ( fat ham1 c41 :i* mu/ aft]w>ds be well dra9$ (f1 or pick$ out f x2 b ! di%1 made z we h direct$1 w be f\nd excell5t eat+1 & ( v elegant appe>ance1 if x be m\ld$ 9 a ta/eful %ape4 ,x mu/ h a quick ov5 to col\r1 )\t too mu* dry+ x4 ,! rice = x mu/ be boil$ suffici5tly t5d] to be cru%$ easily to a smoo? pa/e1 & x mu/ be ma%$ ) a /rong wood5 spoon aga9/ ! sides ( ! /ewpan until all ! gra9s are brok54 ,x may !n1 :5 cool1 be made l a rais$ pie ) ! h&s1 & decorat$ ) a design =m$ on x ) a c>rot cut into a po9t l a grav]4 ,= a l>ge cass]ole1 a p\nd ( rice & a qu>t ( gravy w be requir$3 a bit ( bread is sometimes us$ 9 fill+ ! m\ld1 cut to ! %ape1 & occupy+ ne>ly half ! inside1 b always s z to leave a ?ick & compact cru/ 9 e "p4 ,"p ( ! rice :i* is scoop$ f ! inside is sometimes mix$ ) ! m9ce1 or o!r prep>ation1 ) :i* ! cass]ole is fill$4 ,a ,,good ,,common ,,engli% ,,game ,,pie4 ,raise ! fle% entire f ! upp] side ( ! be/ end ( a well-kept neck ( v5ison1 trim x to ! l5g? ( ! di% 9 :i* ! pie is to be s]v$1 & rub x ) a mixture ( salt1 cay5ne1 p\nd$ mace1 & nutmeg4 ,cut d[n into jo9ts a f9e "y h>e :i* has hung f eight to f\rte5 days1 bone ! back & ?ighs1 & fill !m ) =cemeat ,no4 #a 7,*apt] ,,viii41 page #aeg71 b put into x a d\ble portion ( butt]1 & a small quantity ( m9c$ es*alots1 %\ld _! flav\r be lik$1 & ! raw liv] ( ! h>e1 *opp$ small4 ,l9e ! di% ) a ri* %ort cru/ 7see page #ccg71 lay ! v5ison 9 ! c5tre1 & ! h>e closely r\nd & on x2 fill ! vacant spaces ) m =cemeat1 add a few spoonsful ( well-jelli$ gravy1 fa/5 on ! cov] securely1 ornam5t x or n1 at pleasure1 & bake ! pie = two h\rs 9 a well heat$ ov54 ,! remnants & bones ( ! h>e & v5ison may be /ew$ d[n into a small quantity ( excell5t s\p1 or ) a less proportion ( wat] into an admirable gravy1 "p ( :i*1 aft] hav+ be5 cle>$ f fat1 may be p\r$ into ! pie4 ,! jelly1 add$ to its cont5ts at fir/1 c be made1 :5 no su* /ock is at h&1 ( a c\ple ( p\nds ( %9 ( beef1 boil$ d[n 9 a qu>t ( wat]1 :i* mu/ be r$uc$ q half1 & season$ only ) a good slice ( lean ham1 a few pepp]corns1 sev5 or eight cloves1 a blade ( mace1 & a little salt4 ,"o p\nd & a half ( fl\r w be suffici5t = ! cru/2 ?is1 :5 x is s pref]r$1 may be laid r\nd ! sides only ( ! di%1 in/ead ( entirely ov] x4 ,! prime jo9ts ( a second h>e may be sub/itut$ = ! v5ison :5 x c be m easily procur$2 b ! pie made entirely ( v5ison1 )\t ! =cemeat1 w be f> bett]4 ,bak$ #b h\rs4 ,obs4--,^! same +r$i5ts w make an excell5t rais$ pie1 if ! v5ison be divid$ & int]mix$ ) ! h>e3 ! :ole %\ld be highly season$1 & all ! cavities fill$ ) ! =cemeat ,no4 #ah 7,*apt] ,,viii471#aaf or ) ! truffl$ sausage-meat ( page #bfc4 ,! top1 be=e ! pa/e is laid ov]1 %\ld be cov]$ ) slices ( fat bacon1 or ) pl5ty ( butt]1 to prev5t ! surface ( ! meat f becom+ h>d4 ,no liquid is to be put into ! pie until aft] x is bak$1 if at all4 ,x w require f half to a full h\r m ( ! ov5 ?an if bak$ 9 a di%4 ,footnote #aaf3 ,! second or ?ird =cemeat m5tion$ "u ?is ,no4 7#ah71 w\ld be ! mo/ appropriate = a game pie4 ,,mod]n ,,*ick5 ,,pie4 ,sk91 & cut d[n into jo9ts a c\ple ( f[ls1 take out all ! bones & season ! fle% highly ) salt1 cay5ne1 p\nd$ mace1 & nutmeg2 l9e a di% ) a ?9 pa/e1 & spread ov] x a lay] ( ! f9e/ sausage-meat1 :i* has previ\sly be5 moi/5$ ) a spoonful or two ( cold wat]2 ov] ?is place closely toge!r "s ( ! bon$ *ick5 jo9ts1 !n m sausage-meat1 & cont9ue ?us ) alt]nate lay]s ( ea*1 until ! di% is full2 roll out1 & fa/5 securely at ! edges1 a cov] half an in* ?ick1 trim (f ! sup]flu\s pa/e1 make an incision 9 ! top1 lay "s pa/e leaves r\nd x1 glaze ! :ole ) yolk ( egg1 & bake ! pie f an h\r & a half to two h\rs 9 a well heat$ ov54 ,lay a %eet or two ( writ+-pap] ov] ! cru/1 %\ld x br[n too quickly4 ,m9c$ h]bs c be mix$ ) ! sausage-meat at pleasure1 & a small quantity ( es*alot also1 :5 its flav\r is mu* lik$3 x %\ld be well moi/5$ ) wat]1 or ! :ole w be unpalatably dry4 ,! pie may be s]v$ hot or cold1 b we w\ld r recomm5d ! latt]4 ,a c\ple ( v "y t5d] rabbits w answ] exce$+ly well = x in/ead ( f[ls1 & a bord]1 or half pa/e 9 ! di% w g5]ally be pref]r$ to an entire l9+ ( ! cru/1 :i* is n[ b r>ely s]v$1 unless = pa/ry1 :i* is to be tak5 out ( ! di% or m\ld 9 :i* x is bak$ be=e x is s5t to table4 ,a ,,common ,,*ick5 ,,pie4 ,prep>e ! f[ls z = boil+1 cut !m d[n into jo9ts1 & season !m ) salt1 :ite pepp]1 & nutmeg or p\nd$ mace2 arrange !m neatly 9 a di% bord]$ ) pa/e1 lay among/ !m ?ree or f\r fre% eggs boil$ h>d1 & cut 9 halves1 p\r 9 "s cold wat]1 put on a ?ick cov]1 p>e ! edge1 & ornam5t x1 make a hole 9 ! c5tre1 lay a roll ( pa/e1 or a few leaves r\nd x1 & bake ! pie 9 a mod]ate ov5 f an h\r to an h\r & a half4 ,! back & neck bones may be boil$ d[n ) a bit or two ( lean ham1 to make a little additional gravy1 :i* c be p\r$ into ! pie aft] x is bak$4 ,,pigeon ,,pie4 ,lay a bord] ( f9e puff pa/e r\nd a l>ge di%1 & cov] ! bottom ) a veal cutlet or t5d] rump /eak1 free f fat & bone1 & season$ ) salt1 cay5ne1 & nutmeg or p\nd$ mace2 prep>e ) great nicety z _m fre%ly-kill$ "y pigeons z ! di% w conta9 9 "o lay]2 put into ea* a slice or ball ( butt]1 season$ ) a little cay5ne & mace1 lay !m into ! di% ) ! brea/s d[nw>ds1 & betwe5 & ov] !m put ! yolks ( half a doz5 or m ( h>d-boil$ eggs2 /ick pl5ty ( butt] on !m1 season ! :ole well ) salt & spice1 p\r 9 "s cold wat] or veal bro? = ! gravy1 roll out ! cov] ?ree-qu>t]s ( an in* ?ick1 secure x well r\nd ! edge1 ornam5t x highly1 & bake ! pie = an h\r or m 9 a well-heat$ ov54 ,x is a great improvem5t to fill ! birds ) small mu%room-buttons1 prep>$ z = p>tridges 7see ,*apt] ,,xv473 _! liv]s also may be put into !m4 ,,beef-,,/eak ,,pie4 ,f a c\ple to ?ree p\nds ( rump-/eak w be suffici5t = a good family pie4 ,x %\ld be well kept ?\gh p]fectly sweet1 = 9 no =m c ta9t$ meat be m (f5sive ?an :5 x is enclos$ 9 pa/e4 ,trim (f ! co>se sk91 & "p ( ! fat %\ld !re be mu* ( x 7_m eat]s dislike x altoge!r 9 pies1 & :5 ?is is ! case e morsel %\ld be c>efully cut away74 ,if ! beef %\ld n appe> v t5d]1 x may be g5tly beat5 ) a pa/e-roll] until ! fibre is brok51 !n divid$ into slices half z l>ge z ! h&1 & laid into a di% bord]$ ) pa/e4 ,x %\ld be season$ ) salt & pepp]1 or cay5ne1 & suffici5t wat] p\r$ 9 to make ! gravy1 & keep ! meat moi/4 ,lay on ! cov]1 & be c>eful always to bru% ! edge 9 e "p ) egg or cold wat]1 !n jo9 x securely to ! pa/e :i* is r\nd ! rim1 trim bo? (f close to ! di%1 pass ! po9t ( ! knife ?r\gh ! middle ( ! cov]1 lay "s slight roll or ornam5t ( pa/e r\nd x1 & decorate ! bord] ( ! pie 9 any ( ! usual modes1 :i* are too common to require description4 ,s5d ! pie to a well-heat$1 b n fi]ce ov5 = ab\t an h\r & tw5ty m9utes4 ,to make a ri*] beef-/eak pie put be>d$ oy/]s 9 alt]nate lay]s ) ! meat1 add _! /ra9$ liquor to a little good gravy 9 :i* ! be>ds may be simm]$ = a few m9utes to give x fur!r flav\r1 & make a light puff pa/e = ! cru/4 ,"s cat]s l x season$ ) a small portion ( m9c$ onion or es*alot :5 ! oy/]s are omitt$4 ,mu%rooms improve all meat-pies4 ,veal pies may be made by ?is receipt1 or by ! second ( ^? :i* foll[4 ,slices ( lean ham1 or p>boil$ ox-tongue1 may be add$ to !m4 #a to #a-a_/b h\r4 ,,common ,,mutton ,,pie4 ,a p\nd & a qu>t] ( fl\r w make suffici5t pa/e = a mod]ate-siz$ pie1 & two p\nds ( mutton fre$ f ! great] portion ( ! fat w fill x4 ,butt] a di% & l9e x ) ab\t half ! pa/e roll$ ?92 lay 9 ! mutton ev5ly1 & spr9kle ov] x ?ree-qu>t]s ( an ounce ( salt1 & f half to a :ole teaspoonful ( pepp] accord+ to ! ta/e2 p\r 9 cold wat] to )9 an in* ( ! brim4 ,roll ! cov]1 :i* %\ld be q half an in* ?ick1 to ! size ( ! di%2 wet ! edges ( ! pa/e ) cold wat] or :ite ( egg1 be c>eful to close !m securely1 cut !m (f close to ! rim ( ! di%1 /ick ! po9t ( ! knife ?r\gh ! c5tre1 & bake ! pie an h\r & a qu>t] 9 a well-heat$ ov54 ,fl\r1 #a-a_/d lb42 m9c$ suet r less ?an #a_/b lb42 or1 butt]1 #d oz41 & v pure l>d1 #b or #c oz42 mutton1 #b lbs42 salt1 #c_/d oz42 pepp]1 half to a :ole teaspoonful2 wat]1 #a_/d p9t3 #a-a_/d h\r4 ,a ,,good ,,mutton ,,pie4 ,lay a half-pa/e ( %ort or ( puff cru/ r\nd a butt]$ di%1 take ! :ole or "p ( a lo9 ( mutton1 /rip (f ! fat entirely1 & raise ! fle% cle> f ! bones )\t divid+ x1 !n slice x into cutlets ( equal ?ickness1 season !m well ) salt & pepp]1 or cay5ne1 & /rew betwe5 ! lay]s "s f9ely-m9c$ h]bs mix$ ) two or ?ree es*alots1 :5 ! flav\r ( ^! la/ is lik$2 or omit !m1 & roll q ?9 "s good =cemeat 7:i* c be flav\r$ ) a little m9c$ es*alot at pleasure71 & lay x betwe5 ! cutlets3 two or ?ree mutton kidneys int]m+l$ ) ! meat w greatly enri* ! gravy2 p\r 9 a little cold wat]1 roll ! cov] half an in* ?ick1 or m %\ld ! cru/ be %ort1 z x w n rise l puff pa/e1 close ! pie v securely1 trim ! edges ev5 ) ! di%1 ornam5t ! pie accord+ to ! ta/e1 make a hole 9 ! c5tre1 & bake x f an h\r & a half to a c\ple ( h\rs4 ,! proportions ( pa/e & meat may be asc]ta9$ by consult+ ! la/ receipt4 ,gravy made ) "p ( ! bones1 q cle>$ f fat1 & left to become cold1 may be us$ to fill ! pie in/ead ( wat]4 ,,rais$ ,,pies4 ,illu/ration3 ,rais$ ,pie4 ,^! may be made ( any size1 & ) any k9d ( meat1 p\ltry1 or game1 b ! :ole mu/ be entirely free f bone4 ,:5 ! cru/ is n to be eat51 x is made simply ) a few ounces ( l>d or butt] dissolv$ 9 boil+ wat]1 ) :i* ! fl\r is to be mix$ 7) a spoon at fir/1 z ! heat w\ld be too great = ! h&s1 b aft]w>ds ) ! f+]s7 to a smoo? & firm pa/e4 ,! ,fr5*1 :o excel greatly 9 ?is =m ( pie1#aag use = x a good cru/ :i* !y call a pt brise 7see page #cdg71 & ?is is eat5 usually ) ! meat :i* x conta9s4 ,9 ei!r case ! pa/e mu/ be suffici5tly /iff to reta9 its =m p]fectly aft] x is rais$1 z x w h no support to prev5t its fall+4 ,! celebrat$ ,monsieur ,ude gives ! foll[+ directions = m\ld+ x to a prop] %ape )\t difficulty2 & z inexp]i5c$ cooks g5]ally f9d a little at fir/ 9 giv+ a good appe>ance to ^! pies1 we copy 8 in/ructions = !m3 8,take a lump ( pa/e proportionate to ! size ( ! pie y are to make1 m\ld x 9 ! %ape ( a sug> loaf1 put x upright on ! table1 !n ) ! palms ( y\r h&s flatt5 ! sides ( x2 :5 y h equaliz$ x all r\nd & x is q smoo?1 squeeze ! middle ( ! po9t d[n to half ! height ( ! pa/e10 !n holl[ ! inside by press+ x ) ! f+]s1 & 9 do+ ?is be c>eful to keep x 9 e "p ( equal ?ickness4 ,fill x1#aah roll out ! cov]1 egg ! edges1 press !m securely toge!r1 make a hole 9 ! c5tre1 lay a roll ( pa/e r\nd x1 & encircle ?is ) a wrea? ( leaves1 or ornam5t ! pie 9 any o!r way1 accord+ to ! ta/e2 glaze x ) beat5 yolk ( egg1 & bake x f two to ?ree h\rs 9 a well-heat$ ov5 if x be small1 & f f\r to five h\rs if x be l>ge2 ?\gh ! "t mu/ be regulat$ 9 "s measure by ! nature ( ! cont5ts1 z well z by ! size ( ! di%4 ,footnote #aag3 ,we rememb] hav+ p>tak5 ( "o :i* 0 br\ght f ,bordeaux1 & :i* conta9$ a small bon$ ham ( delici\s flav\r1 surm\nt$ by bon$ p>tridges1 above :i* 7 plac$ f9e l>ks likewise bon$2 all ! int]/ices 7 fill$ ) sup]-excell5t =cemeat1 & ! :ole1 be+ a solid mass ( n\ri%+ vi&s1 w\ld h =m$ an admirable travell]'s l>d] 9 itself4 ,footnote #aah3 ,= ! mode ( do+ ?is1 see obs]vations1 page #bec1 & ,*apt] ,,xxxiv4 ,a ham mu/ be boil$ or /ew$ t5d]1 & fre$ f ! sk9 & black5$ p>ts be=e x is laid 92 p\ltry & game bon$2 & all meat highly season$4 ,obs4--,we "k n if we h succe$$ 9 mak+ ! read] compreh5d t ?is sort ( pie 7) ! exception ( ! cov]1 = :i* a portion mu/ at fir/ be tak5 (f7 is made f "o solid lump ( pa/e1 :i*1 aft] hav+ be5 %ap$ into a cone1 z ,monsieur ,ude directs1 or into a high r\nd1 or oval =m1 is holl[$ by press+ d[n ! c5tre ) ! knuckles1 & cont9u+ to knead ! inside equally r\nd ) ! "o h&1 :ile ! o!r is press$ close to ! outside4 ,x is desirable t ! mode ( do+ ?is %\ld be once se5 by ! le>n]1 if possible1 z m]e v]bal in/ructions are sc>cely suffici5t to enable ! q-inexp]i5c$ cook to compreh5d at once ! exact =m & appe>ance :i* %\ld be giv5 to ! pa/e1 & "s degree ( exp]tness8 is always necess>y to m\ld a pie ( ?is k9d well ) ! f+]s only4 ,! fir/ attempts %\ld be made ) v small pies1 :i* are less difficult to manage4 ,a ,,vol-,,au-,,v5t4 7,,entr,e47 ,illu/ration ,?is di% c be successfully made only ) ! f9e/ & lighte/ puff-pa/e 7see feuilletage1 page #cde71 z its height1 :i* ought to be f f\r to five in*es1 dep5ds entirely on its ris+ 9 ! ov54 ,roll x to some?+ m ?an an in* 9 ?ickness1 & cut x to ! %ape & size ( ! inside ( ! di% 9 :i* x is to be s]v$1 or /amp x out ) a flut$ t9 ( prop] dim5sions2 !n m>k ! cov] ev5ly ab\t an in* f ! edge all r\nd1 & ornam5t x & ! bord] also1 ) a knife1 z fancy may direct2 bru% yolk ( egg quickly ov] !m1 & put ! vol-au-v5t imm$iately into a brisk ov51 t x may rise well1 & be f9ely col\r$1 b d n all[ x to be scor*$4 ,9 f tw5ty to ?irty m9utes1 %\ld x appe> bak$ ?r\gh1 z well z suffici5tly br[n$1 draw x out1 & ) ! po9t ( a knife deta* ! cov] c>efully :]e x has be5 m>k$1 & scoop out all ! s(t unbak$ crumb f ! inside ( ! vol-au-v5t2 !n turn x g5tly on to a %eet ( clean pap]1 to dra9 ! butt] f x4 ,at ! in/ant ( s]v+1 fill x ) a ri* fricassee ( lob/]1 or ( sweetbreads1 or ) turbot la crme1 or ) ! :ite "p ( cold roa/ veal cut 9 ?9 collops n l>g] ?an a %ill+1 & heat$ 9 good :ite sauce ) oy/]s 7see m9c$ veal & oy/]s1 page #bea71 or ) any o!r ( ! prep>ations :i* we %all indicate 9 _! prop] places1 & s5d x imm$iately to table4 ,! vol-au-v5t1 z ! read] w p]ceive1 is b ! case1 or cru/1 9 :i* v>i\s k9ds ( delicate rag\ts are s]v$ 9 an elegant =m4 ,z ^! are mo/ frequ5tly compos$ ( fi%1 or ( meats :i* h be5 already dress$1 x is an economical z well z an excell5t mode ( employ+ su* rema9s4 ,! sauces 9 :i* !y are heat$ mu/ be q ?ick1 = !y w\ld o!rwise s(t51 or ev5 run ?r\gh ! cru/4 ,?is1 we ought to obs]ve1 %\ld be exam9$ be=e x is fill$1 & %\ld any "p appe> too ?91 a portion ( ! crumb :i* has be5 tak5 out1 %\ld be fa/5$ to x ) "s beat5 egg1 & ! :ole ( ! inside bru%$ lightly ) m egg1 9 ord] to make ! loose p>ts ( ! vol-au-v5t /ick well toge!r4 ,?is me?od is recomm5d$ by an admirable & highly exp]i5c$ cook1 b x ne$ only be resort$ to :5 ! cru/ is n solid en\gh to hold ! cont5ts securely4 ,= mod]ate-siz$ vol-au-v5t1 fl\r1 #a_/b lb42 butt]1 #a_/b lb42 salt1 small saltspoonful2 yolk1 #a egg2 little wat]4 ,l>g] vol-au-v5t1 #c_/d lb4 fl\r2 o!r +r$i5ts 9 proportion3 bak$ #bj to #cj m9utes4 ,obs4--,:5 ! vol-au-v5t is cut out ) ! flut$ cutt]1 a second1 "s sizes small]1 aft] be+ j dipp$ into hot wat]1 %\ld be press$ ne>ly half ?r\gh ! pa/e1 to m>k ! cov]4 ,! bord] ought to be f ?ree-qu>t]s ( an in* to an in* & a half wide4 ,a ,,vol-,,au-,,v5t ,,( ,,fruit4 7,,entremets47 ,aft] ! cru/ has be5 made & bak$ z above1 fill x at ! mom5t ( s]v+ ) pea*es1 apricots1 mogul1 or any o!r ri*ly flav\r$ plums1 :i* h be5 /ew$ t5d] 9 syrup2 lift !m f ?is1 & keep !m hot :ile x is boil$ rapidly almo/ to jelly2 !n arrange ! fruit 9 ! vol-au-v5t1 & p\r ! syrup ov] x4 ,= ! mann] ( prep>+ x1 see compotes ( fruit1 ,*apt] ,,xxiv42 b increase ! proportion ( sug> ne>ly half1 t ! juice may be r$uc$ quickly to ! prop] consi/5cy = ! vol-au-v5t4 ,sk9 & divide ! apricots1 & qu>t] ! pea*es1 unless !y %\ld be v small4 ,,vol-,,au-,,v5t ,,la ,,cr,,me4 7,,entremets47 ,aft] hav+ rais$ ! cov] & empti$ ! vol-au-v5t1 lay x on a %eet ( pap]1 & let x become cold4 ,fill x j be=e x is s5t to table ) fruit1 ei!r boil$ d[n to a ri* m>malade1 or /ew$ z = ! prec$+ vol-au-v5t1 & heap well flav\r$1 b n too highly sweet5$1 :ipp$ cream ov] x4 ,! edge ( ! cru/ may be glaz$ by sift+ sug> ov] x1 :5 x is drawn f ! ov51 & hold+ a salam&] or r$ hot %ovel above x2 or x may be left unglaz$1 & ornam5t$ ) bright col\r$ fruit jelly4 ,,oy/] ,,patties4#aai 7,,entr,e74 ,footnote #aai3 ,^! patties %\ld be made small1 ) a ?9 cru/1 & well fill$ ) ! oy/]s & _! sauce4 ,! sub/itution ( fri$ crumbs = ! cov]s w v>y !m v agreeably4 ,= lob/] patties1 prep>e ! fi% z = a vol-au-v5t b cut x small]4 ,l9e "s small pattypans ) f9e puff-pa/e1 roll$ ?9 & to pres]ve _! =m :5 bak$1 put a bit ( bread into ea*2 lay on ! cov]s1 p9* & trim ! edges1 & s5d ! patties to a brisk ov54 ,plump & be>d f two to ?ree doz5s ( small oy/]s2 mix v smoo?ly a teaspoonful ( fl\r ) an ounce ( butt]1 put !m into a clean saucepan1 %ake !m r\nd ov] a g5tle fire1 & let !m simm] = two or ?ree m9utes2 ?r[ 9 a little salt1 p\nd$ mace1 & cay5ne1 !n add1 by sl[ degrees1 two or ?ree spoonsful ( ri* cream1 give ^! a boil1 & p\r 9 ! /ra9$ liquor ( ! oy/]s2 next1 lay 9 ! fi%1 & keep at ! po9t ( boil+ = a c\ple ( m9utes4 ,raise ! cov]s f ! patties1 take out ! bread1 fill !m ) ! oy/]s & _! sauce1 & replace ! cov]s4 ,we h f\nd x an improvem5t to /ew ! be>ds ( ! fi% ) a /rip or two ( lemon-peel1 9 a little good veal /ock = a qu>t] ( an h\r1 !n to /ra9 & add x to ! sauce4 ,! oy/]s1 unless v small1 %\ld be once or twice divid$4 ,,common ,,lob/] ,,patties4 ,prep>e ! fi% = ^! z direct$ = fricasse$ lob/]1 ,*apt] ,,ii41 increas+ a little ! proportion ( sauce4 ,fill ! patty-cases ) ! mixture q hot1 & s]ve imm$iately4 ,,sup]lative ,,lob/]-,,patties4 7,au?or's ,receipt47 ,illu/ration ,=m into balls ab\t half ! size ( a filb]t ei!r ! cutlet-mixture or ! p\nd$ lob/] ( ,*apt] ,,iii41 roll !m 9 ! sift$ coral1 w>m !m ?r\gh v g5tly1 h ready "s hot patty-cases 7see page #cfa71 p\r into ea* a small spoonful ( ri* :ite sauce1 or ,sauce l',aurore 7see page #aah71 lay ! balls r\nd ! edge1 pile a l>g] "o 9 ! c5tre1 & s]ve ! :ole v quickly4 ,! ,dresd5 patties ( page #chg may be ?us fill$4 ,,good ,,*ick5 ,,patties4 7,,entr,e47 ,raise ! :ite fle% entirely f a "y undress$ f[l1 divide x once or twice1 & lay x into a small clean saucepan1 9 :i* ab\t an ounce ( butt] has be5 dissolv$1 & j beg9s to simm]2 /rew 9 a slight season+ ( salt1 mace1 & cay5ne1 & /ew ! *ick5 v s(tly inde$ = ab\t t5 m9utes1 tak+ e precaution aga9/ its br[n+3 turn x into a di% ) ! butt]1 & its own gravy1 & let x become cold4 ,m9ce x ) a %>p knife2 heat x1 )\t all[+ x to boil1 9 a little good :ite sauce 7:i* may be made ( "s ( ! bones ( ! f[l71 & fill ready-bak$ patty-cru/s1 or small vol-au-v5ts ) x1 j be=e !y are s5t to table2 or /ew ! fle% only j suffici5tly to r5d] x firm1 mix x aft] x is m9c$ & season$ ) a spoonful or two ( /rong gravy1 fill ! patties1 & bake !m f fifte5 to eighte5 m9utes4 ,x is a great improvem5t to /ew & m9ce a few mu%rooms ) ! *ick54 ,! brea/s ( cold turkeys1 f[ls1 p>tridges1 or pheasants1 or ! :ite "p ( cold veal1 m9c$1 heat$ 9 a b*amel sauce1 w s]ve at once = patties3 !y may also be made ( cold game1 heat$ 9 an ,espagnole1 or 9 a good br[n gravy4 ,,patties ,,la ,,pontife4 7,,entr,e47 7,a fa/ day1 or ,maigre di%47 ,m9ce1 b n v small1 ! yolks ( six fre% h>d-boil$ eggs2 m9ce also & mix ) !m a c\ple ( f9e truffles1#abj a l>ge saltspoonful ( salt1 half ! quantity ( mace & nutmeg1 & a f\r? z mu* ( cay5ne4 ,moi/5 ^! +r$i5ts ) a spoonful ( ?ick cream1 or b*amel maigre 7see page #aji71 or ) a dess]tspoonful ( cl>ifi$ butt]2 l9e ! patty-m\lds1 fill !m ) ! mixture1 cov]1 & bake !m f twelve to fifte5 m9utes 9 a mod]ate ov54 ,!y are excell5t made ) ! cream-cru/ ( page #cdg4 ,footnote #abj3 ,! bottl$ ones w answ] well = ^!4 ,yolks h>d-boil$ eggs1 #f2 truffles1 #b l>ge2 season+ ( salt1 mace1 nutmeg1 & cay5ne2 cream1 or b*amel maigre1 #a tablespoonful1 or cl>ifi$ butt]1 #a dess]tspoonful3 bak$ mod]ate ov51 #ab to #ae m9utes4 ,obs4--,a spoonful or two ( jelli$ /ock or gravy1 or ( good :ite sauce1 conv]ts ^! into admirable patties3 ! same +r$i5ts make also v sup]ior rolls or cannelons4 ,= ,patties la ,c>d9ale1 small mu%room-buttons /ew$ z = p>tridges1 ,*apt] ,,xiii41 be=e !y are m9c$1 mu/ be sub/itut$ = truffles2 & ! butt] 9 :i* !y are simm]$ %\ld be add$ ) !m to ! eggs4 ,,excell5t ,,meat ,,rolls4 ,p\nd1 z = pott+ 7see page #cje71 & ) ! same proportion ( butt] & ( season+s1 "s half-roa/$ veal1 *ick51 or turkey4 ,make "s =cemeat by ! receipt ,no4 #a1 ,*apt] ,,vi41 & =m x into small rolls1 n l>g] ?an a f+]2 wrap twice or ?rice z mu* ( ! p\nd$ meat equally r\nd ea* ( ^!1 fir/ moi/5+ x ) a teaspoonful ( wat]2 fold !m 9 good puff-pa/e1 & bake !m f fifte5 to tw5ty m9utes1 or until ! cru/ is p]fectly done4 ,a small quantity ( ! lean ( a boil$ ham may be f9ely m9c$ & p\nd$ ) ! veal1 & v small mu%rooms1 prep>$ z = a p>tridge 7page #cbi71 may be sub/itut$ = ! =cemeat4 ,,small ,,vols-,,au-,,v5ts1 ,,or ,,patty-,,cases4 ,illu/ration ,^! are quickly & easily made ) two r\nd pa/e-cutt]s1 ( :i* "o %\ld be little m ?an half ! size ( ! o!r3 to give ! pa/ry a bett] appe>ance1 !y %\ld be flut$4 ,roll out "s ( ! lighte/ puff-pa/e to a half-in* ( ?ickness1 & ) ! l>g] ( ! t9s cut ! numb] ( patties requir$2 !n dip ! edge ( ! small %ape into hot wat]1 & press x ab\t half ?r\gh !m4 ,bake !m 9 a mod]ately quick ov5 f t5 to twelve m9utes1 & :5 !y are done1 ) ! po9t ( a %>p knife1 take out ! small r\nds ( cru/ f ! tops1 & scoop all ! crumb f ! inside ( ! patties1 :i* may !n be fill$ ) %rimps1 oy/]s1 lob/]1 *ick51 pheasant1 or any o!r ( ! ord9>y v>ieties ( patty meat1 prep>$ ) :ite sauce4 ,fri$ crumbs may be laid ov] !m in/ead ( ! cov]s1 or ^! la/ c be replac$4 ,= sweet di%es1 glaze ! pa/ry1 & fill x ) ri* :ipp$ cream1 pres]ve1 or boil$ cu/>d2 if ) ! la/ ( ^! put x back into a v g5tle ov5 until ! cu/>ds are set4 ,,ano!r ,,receipt ,,= ,,t>tlets4 ,= a doz5 t>tlets1 cut tw5ty-f\r r\nds ( pa/e ( ! usual size1 & =m twelve ( !m into r+s by press+ ! small cutt] q ?r\gh !m2 moi/5 ^! ) cold wat]1 or :ite ( egg1 & lay !m on ! rema9d] ( ! r\nds ( pa/e1 s z to =m ! rims ( ! t>tlets4 ,bake !m f t5 to twelve m9utes1 fill !m ) pres]ve :ile !y are /ill w>m1 & place ov] x a small ornam5t ( pa/e cut f ! remnants1 & bak$ g5tly ( a light col\r4 ,s]ve ! t>tlets cold1 or if want$ hot = table put !m back into ! ov5 = "o m9ute aft] !y are fill$4 ,a ,,sefton1 ,,or ,,veal ,,cu/>d4 ,p\r boil+1 a p9t ( ri*1 cle>1 pale veal gravy on six fre% eggs1 :i* h be5 well beat5 & /ra9$3 spr9kle 9 directly ! grat$ r9d ( a f9e lemon1 a little cay5ne1 "s salt if ne$$1 & a qu>t]-teaspoonful ( mace4 ,put a pa/e bord] r\nd a di%1 p\r 91 fir/ two ounces ( cl>ifi$ butt]1 & !n ! o!r +r$i5ts2 bake ! ,sefton 9 a v sl[ ov5 f tw5ty-five to ?irty m9utes1 or until x is q firm 9 ! middle1 & s5d x to table ) a little good gravy4 ,v highly flav\r$ game /ock1 9 :i* a few mu%rooms h be5 /ew$1 may be us$ = ?is di% ) great advantage 9 lieu ( veal gravy2 & a sauce made ( ! smalle/ mu%room buttons1 may be s]v$ ) x 9 ei!r case4 ,! mixture c be bak$ 9 a :ole pa/e1 if pref]r$ s1 or 9 well butt]$ cups2 !n turn$ out & cov]$ ) ! sauce be=e x is s5t to table4 ,ri* veal or game /ock1 #a p9t2 fre% eggs1 #f2 r9d1 #a lemon2 little salt & cay5ne2 p\nd$ mace1 #a_/d teaspoonful2 butt]1 #b oz43 bak$1 #be to #cj m9utes1 sl[ ov54 ,,apple ,,cake1 ,,or ,,g]man ,,t>t4 ,"w toge!r ) ! f+]s1 t5 ounces ( butt] & a p\nd ( fl\r1 until !y resemble f9e crumbs ( bread2 ?r[ 9 a small p9* ( salt1 & make !m into a firm smoo? pa/e ) ! yolks ( two eggs & a spoonful or two ( wat]4 ,butt] ?ickly1 a pla9 t9 cake1 or pie m\ld 7^? :i* op5 at ! sides1 see plate1 page #cdd1 are be/ adapt$ = ! purpose72 roll out ! pa/e ?91 place ! m\ld ^u x1 trim a bit to its exact size1 cov] ! bottom ( ! m\ld ) ?is1 !n cut a b& ! height ( ! sides1 & press x smoo?ly r\nd !m1 jo9+ ! edge1 :i* mu/ be moi/5$ ) egg or wat]1 to ! bottom cru/2 & fa/5 ^u !m1 to prev5t _! sep>ation1 a n>r[ & ?9 b& ( pa/e1 also moi/5$4 ,next1 fill ! m\ld ne>ly f ! brim ) ! foll[+ m>malade1 :i* mu/ be q cold :5 x is put 94 ,boil toge!r1 ov] a g5tle fire at fir/1 b m quickly aft]w>ds1 ?ree p\nds ( good apples ) f\rte5 ounces ( p\nd$ sug>1 or ( ! f9e/ ,lisbon1 ! /ra9$ juice ( a l>ge lemon1 ?ree ounces ( fre% butt]1 & a teaspoonful ( p\nd$ c9namon1 or ! lightly grat$ r9d ( a c\ple ( lemons3 :5 ! :ole is p]fectly smoo? & dry1 turn x into a pan to cool1 & let x be q cold be=e x is put into ! pa/e4 ,9 e>ly autumn1 a l>g] proportion ( sug> may be requir$1 b ?is c be regulat$ by ! ta/e4 ,:5 ! m\ld is fill$1 roll out ! cov]1 lay x c>efully ov] ! m>malade t x may n t\* x2 & :5 ! cake is securely clos$1 trim (f ! sup]flu\s pa/e1 add a little p\nd$ sug> to ! p>+s1 spread !m out v ?91 & cut !m into leaves to ornam5t ! top ( ! cake1 r\nd :i* !y may be plac$ z a sort ( wrea?4#aba ,bake x = an h\r 9 a mod]ately brisk ov52 take x f ! m\ld1 & %\ld ! sides n be suffici5tly col\r$ put x back = a few m9utes into ! ov5 ^u a bak+ t94 ,lay a pap] ov] ! top1 :5 x is ( a f9e light br[n1 to prev5t its be+ too deeply col\r$4 ,?is cake %\ld be s]v$ hot4 ,footnote #aba3 ,or1 in/ead ( ^!1 fa/5 on x ) a little :ite ( egg1 aft] x is tak5 f ! ov51 "s ready-bak$ leaves ( almond-pa/e 7see page #cee71 ei!r pla9 or col\r$4 ,pa/e3 fl\r1 #a lb42 butt]1 #aj oz42 yolks ( eggs1 #b2 little wat]4 ,m>malade3 apples1 #c lbs42 sug>1 #ad oz4 7m if ne$$72 juice ( lemon1 #a2 r9ds ( lemons1 #b2 butt]1 #c oz43 bak$1 #a h\r4 ,,t\rte ,,m]+u,e1 ,,or ,,t>t ,,) ,,royal ,,ic+4#abb ,footnote #abb3 ,! limits to :i* we are oblig$ to conf9e ?is volume1 compel u to omit _m receipts :i* we w\ld gladly ins]t2 we h1 !re=e1 reject$ ^? :i* may be f\nd 9 almo/ e ,engli% cook]y book1 = su* z are1 we appreh5d1 less kn[n to ! read]3 ?is w acc\nt = ! small numb] ( receipts = pies & fruit t>ts to be f\nd 9 ! pres5t *apt]4 ,lay a b& ( f9e pa/e r\nd ! rim ( a t>t-di%1 fill x ) any k9d ( fruit mix$ ) a mod]ate proportion ( sug>1 roll out ! cov] v ev5ly1 moi/5 ! edges ( ! pa/e1 press !m toge!r c>efully1 & trim !m (f close to ! di%2 spread equally ov] ! top1 to )9 r m ?an an in* ( ! edge all r\nd1 ! :ites ( ?ree fre% eggs beat5 to a q solid fro? & mix$ quickly at ! mom5t ( us+ !m ) ?ree tablespoonsful ( dry sift$ sug>4 ,put ! t>t into a mod]ately brisk ov51 & :5 ! cru/ has ris5 well & ! ic+ is set1 ei!r lay a %eet ( writ+-pap] lightly ov] x1 or draw x to a "p ( ! ov5 :]e x w n take too mu* col\r4 ,?is is n[ a fa%ionable mode ( ic+ t>ts1 & greatly improves _! appe>ance4 ,bake half an h\r4 ,a ,,good ,,apple ,,t>t4 ,a p\nd & a qu>t] ( apples weigh$ aft] !y are p>$ & cor$1 w be suffici5t = a small t>t1 & f\r ounces m = "o ( mod]ate size4 ,lay a bord] ( ,engli% puff-pa/e1 or ( cream-cru/ r\nd ! di%1 j dip ! apples into wat]1 arrange !m v compactly 9 x1 high] 9 ! c5tre ?an at ! sides1 & /rew among/ !m f ?ree to f\r ounces ( p\nd$ sug>1 or m %\ld !y be v acid3 ! grat$ r9d & ! /ra9$ juice ( half a lemon w mu* improve _! flav\r4 ,lay on ! cov] roll$ ?91 & ice x or n at pleasure4 ,s5d ! t>t to a mod]ate ov5 = ab\t half an h\r4 ,?is may be conv]t$ into ! old-fa%ion$ cream$ apple t>t1 by cutt+ out ! cov] :ile x is /ill q hot1 leav+ only ab\t an in*-wide bord] ( pa/e r\nd ! edge1 & p\r+ ov] ! apples :5 !y h become cold1 f half to ?ree-qu>t]s ( a p9t ( ri* boil$ cu/>d4 ,! cov] divid$ into triangul> sippets1 0 =m]ly /uck r\nd ! inside ( ! t>t1 b ornam5tal leaves ( pale puff-pa/e h a bett] effect4 ,well-dra9$ :ipp$ cream may be sub/itut$ = ! cu/>d1 & be pil$ high1 & lightly ov] ! fruit4 ,,t>t ,,( ,,v ,,"y ,,gre5 ,,apples4 7,,good47 ,take v "y apples f ! tree be=e ! cores are =m$1 cle> (f ! buds & /alks1 wa% !m well1 & fill a t>t-di% ) !m aft] hav+ roll$ !m 9 pl5ty ( sug>1 or /rew lay]s ( sug> betwe5 !m2 add a v small quantity ( wat] & bake ! t>t r sl[ly1 t ! fruit may be t5d] q ?r\gh4 ,x w resemble a gre5 apricot-t>t if c>efully made4 ,we give ?is receipt f recollection1 hav+ _h ! di% s]v$ (t5 =m]ly1 & hav+ f\nd x v good4 ,,b>b]ry ,,t>t4 ,b>b]ries1 ) half _! weight ( f9e br[n sug>1 :5 !y are ?or\ghly ripe1 & ) two ounces m :5 !y are n q s1 make an admirable t>t4 ,= "o ( mod]ate size1 put into a di% bord]$ ) pa/e ?ree qu>t]s ( a p\nd ( b>b]ries /ripp$ f _! /alks1 & six ounces ( sug> 9 alt]nate lay]s2 p\r ov] !m ?ree tablespoonsful ( wat]1 put on ! cov]1 & bake ! t>t = half an h\r4 ,ano!r way ( mak+ x is1 to l9e a %all[ t9 pan ) v ?9 cru/1 to mix ! fruit & sug> well toge!r ) a spoon be=e !y are laid 91 & to put b>s ( pa/e across in/ead ( a cov]2 or x may be bak$ )\t ei!r4#abc ,footnote #abc3 ,! ,fr5* make _! fruit-t>ts g5]ally ?us1 9 l>ge %all[ pans4 ,plums1 split & /on$ 7or if ( small k9ds1 left entire71 *]ries & currants fre$ f ! /alks1 & v>i\s o!r fruits1 all roll$ 9 pl5ty ( sug>1 are bak$ 9 ! uncov]$ cru/2 or ?is is bak$ by itself1 & !n fill$ aft]w>ds ) fruit previ\sly /ew$ t5d]4 ,,! ,,lady',s ,,t\rte1 ,,& ,,*ri/mas ,,t\rte ,,la ,,*,,tela9e4 ,illu/ration3 ,lady's ,t\rte4 ,to make ?is ,t\rte1 :i*1 :5 fill$1 is ( pretty appe>ance1 two pa/e-cutt]s are requisite1 "o ! size1 or ne>ly s1 ( ! inside ( ! di% 9 :i* ! entremets is to be s]v$1 ! o!r n m ?an an in* 9 diamet]1 & bo? ( !m flut$1 z w be se5 by ! engrav+4 ,to make ! pa/e = x1 ?r[ a small half saltspoonful ( salt into half a p\nd ( ! f9e/ fl\r1 & break lightly into x f\r ounces ( fre% butt]1 :i* %\ld be firm4 ,make ^! up smoo?ly ) cold milk or wat]1 ( :i* ne>ly a qu>t] ( a p9t w be suffici5t1 unless ! butt] %\ld be v h>d1 :5 a spoonful or two m mu/ be add$4 ,roll ! pa/e out z lightly z possible twice or ?rice if ne$ful1 to bl5d ! butt] ?or\ghly ) x1 & ea* "t ei!r fold x 9 ?ree by wrapp+ ! ends ov] ea* o!r1 or fold x ov] & ov] l a roll pudd+4 ,an additional ounce1 or ev5 two1 ( butt] c be us$ = x :5 v ri* pa/ry is lik$1 b ! t\rte w n !n reta9 its =m s well4 ,roll x out ev5ly to some?+ m ?an ?ree-qu>t]s ( an in* 9 ?ickness1 & press ! l>ge cutt] firmly ?r\gh x2 draw away ! sup]flu\s pa/e1 & lay ! t\rte on a lightly fl\r$ bak+-t94 ,roll ! rema9d] ( ! pa/e until x is less ?an a qu>t] ( an in* ?ick1 & /amp out ) ! small] cutt]--( :i* ! edge %\ld be dipp$ into hot wat]1 or slightly encru/$ ) fl\r--z _m r\nds z w =m ! bord] ( ! t\rte4 ,9 plac+ !m ^u x1 lay ! edge ( "o ov] ! o!r j suffici5tly to give a %ell-l appe>ance to ! :ole2 & ) ! f+] press lightly on ! opposite "p ( ! r\nd to make x adh]e to ! "u pa/e4 ,next1 ) a %>p-po9t$ knife1 make an incision v ev5ly r\nd ! inside ( ! t\rte ne>ly close to ! bord]1 b be extremely c>eful n to cut too deeply into ! pa/e4 ,bake x 9 a g5tle ov51 f tw5ty to ?irty m9utes4 ,:5 x is done1 deta* ! cru/ f ! c5tre1 :]e x has be5 m>k$ ) ! knife1 take out "p ( ! crumb1 fill ! space high ) apricot-jam1 or ) any o!r *oice pres]ve1 set x aga9 = an in/ant into ! ov51 & s]ve x hot or cold4 ,spikes ( blan*$ almonds1 filb]ts1 or pi/a*io-nuts1 may be /rew$ ov] ! pres]ve1 :5 !y are consid]$ an improvem5t2 & ! bord] ( ! pa/ry may be glaz$ or ornam5t$ to ! fancy2 b if well made1 x w g5]ally please 9 its q simple =m4 ,x may be conv]t$ into a delici\s entre1 by fill+ x ei!r ) oy/]s1 or slic$ sweetbreads1 /ew$1 & s]v$ 9 ?ick1 ri*1 :ite sauce1 or b*amel4 ,lob/] also prep>$ & m\ld$ z = ! new lob/] patties ( page #cei1 w =m a sup]ior di% ev5 to ^!4 ,obs4--,six ounces ( fl\r1 & ?ree ( butt]1 w make suffici5t pa/e = ?is t\rte1 :5 x is requir$ only ( ! usual mod]ate size4 ,if ri*] pa/e be us$ = x1 x mu/ h two or ?ree additional turns or roll+s to prev5t its los+ its =m 9 ! ov54 ,*ri/mas ,t\rte la ,*tela9e4--,make ! case = ?is t\rte z = ! prec$+ "o1 & put suffici5t m9cemeat to fill x h&somely into a j>1 cov] x v securely ) pa/e1 or ) two or ?ree folds ( ?ick pap]1 & bake x g5tly = half an h\r or long]1 %\ld ! currants1 rais9s1 c41 n be fully t5d]4 ,take out ! inside ( ! t\rte1 heap ! hot m9cemeat 9 x1 p\r a little fre% br&y ov]2 j t\* x ) a /rip ( light$ writ+-pap] at ! door ( ! d9+-room1 & s]ve x 9 a blaze2 or if bett] lik$ s1 s]ve x v hot )\t ! br&y1 & ) ,devon%ire cream z an accompanim5t4#abd ,footnote #abd3 ,suffici5t ( cream = ?is purpose c easily be prep>$ f good milk4 ,,g5oises ,,la ,,re9e1 ,,or ,,h] ,,maje/y',s ,,pa/ry4 ,make "s n\illes 7see page #e71 ) ! yolks ( f\r fre% eggs1 & :5 !y are all cut z direct$ !re1 drop !m lightly into a p9t & a half ( boil+ cream 7new milk w answ] q z well1 or a portion ( ea* may be us$71 9 :i* six ounces ( fre% butt] h be5 dissolv$4 ,:5 ^! h boil$ quickly = a m9ute or two1 dur+ :i* "t !y mu/ be /irr$ to prev5t _! ga!r+ into lumps1 add a small p9* ( salt1 & six ounces ( sug> on :i* ! r9ds ( two lemons h be5 rasp$2 place ! saucepan ov] a cle> & v g5tle fire1 & :5 ! mixture has simm]$ f ?irty to =ty m9utes take x (f1 /ir briskly 9 ! yolks ( six eggs1 & p\r x out ^u a delicately clean bak+-t9 :i* has be5 slightly rubb$ 9 e "p ) butt]2 level ! n\illes ) a knife to some?+ less ?an a qu>t] ( an in* ( ?ickness1 & let !m be v ev5ly spread2 put !m into a mod]ate ov51 & bake !m ( a f9e equal br[n3 %\ld any air-bladd]s appe>1 pi]ce !m ) ! po9t ( a knife4 ,on tak+ ! pa/e f ! ov51 divide x into two equal p>ts2 turn "o ( ^!1 ! und]side upp]mo/1 on to a clean t9 or a l>ge di%1 & spread quickly ov] x a j> ( f9e apricot-jam1 place ! o!r half ^u x1 ! br[n side outw>ds1 & leave ! pa/e to become cold2 !n /amp x out ) a r\nd or diamond-%ap$ cutt]1 & arrange ! g5oises ta/efully 9 a di%4 ,?is pa/ry w be f\nd delici\s ! day x is bak$1 b its excell5ce is de/roy$ by keep+4 ,pea*1 gre5-gage1 or magnum bonum jam1 w s]ve = x q z well z apricot4 ,we /rongly recomm5d to our read]s ?is prep>ation1 bak$ 9 pattypans1 & s]v$ hot2 or ! :ole quantity made into a pudd+4 ,f ! small] ones a little may be tak5 out ) a teaspoon1 & replac$ ) "s pres]ve j be=e !y are s5t to table2 or !y may ?us be eat5 cold4 ,n\illes ( #d eggs2 cream or milk1 #a-a_/b p9t2 butt]1 #f oz42 sug> #f oz42 rasp$ r9ds ( lemons1 #b2 gra9 ( salt3 #cj to #dj m9utes4 ,yolks ( eggs1 #f3 bak$ f #ae to #be m9utes4 ,,almond ,,pa/e4 ,= a s+le di% ( pa/ry1 blan* sev5 ounces ( f9e ,jordan almonds & "o ( bitt]2#abe ?r[ !m into cold wat] z !y are done1 & let !m rema9 9 x = an h\r or two2 !n wipe1 & p\nd !m to ! f9e/ pa/e1 moi/5+ !m occasionally ) a few drops ( cold wat]1 to prev5t _! oil+2 next1 add to1 & mix ?or\ghly ) !m1 sev5 ounces ( highly-ref9$1 dri$1 & sift$ sug>2 put !m into a small pres]v+-pan1 or enamell$ /ewpan1 & /ir !m ov] a cle> & v g5tle fire until !y are s dry z n to adh]e to ! f+] :5 t\*$2 turn ! pa/e imm$iately into an e>!n pan or j>1 & :5 cold x w be ready = use4 ,footnote #abe3 ,:5 ^! are object$ to1 use half a p\nd ( ! sweet almonds4 ,jordan almonds1 #g oz42 bitt] almonds1 #a oz42 cold wat]1 #a tablespoonful2 sug>1 #g oz4 ,obs4--,! pan 9 :i* ! pa/e is dri$1 %\ld by no means be plac$ ^u ! fire1 b high above x on a b> or trevet3 %\ld x be all[$ by accid5t to h>d5 too mu*1 x mu/ be spr9kl$ pl5tifully ) wat]1 brok5 up q small1 & work$1 z x w>ms1 ) a /rong wood5 spoon to a smoo? pa/e aga94 ,we h f\nd ?is me?od p]fectly successful2 b1 if "t w p]mit1 x %\ld be moi/5$ "s h\rs be=e x is aga9 set ov] ! fire4 ,,t>tlets ,,( ,,almond ,,pa/e4 ,butt] slightly ! smalle/-siz$ pattypans1 & l9e !m ) ! almond-pa/e roll$ z ?9 z possible2 cut x ) a %>p knife close to _! edges1 & bake or r dry ! t>tlets sl[ly at ! m\? ( a v cool ov54 ,if at all col\r$1 !y %\ld be only ( ! pale/ br[n2 b !y w become p]fectly crisp )\t los+ _! :it5ess if left = "s h\rs 9 a v g5tly-heat$ /ove or ov54 ,!y %\ld be tak5 f ! pans :5 two-?irds done1 & laid1 rev]s$1 ^u a %eet ( pap] plac$ on a di% or bo>d1 be=e !y are put back into ! ov54 ,at ! in/ant ( s]v+1 fill !m ) bright-col\r$ :ipp$ cream1 or ) pea* or apricot jam2 if ! pres]ve be us$1 lay ov] x a small /> or o!r ornam5t cut f ! same pa/e1 & dri$ ) ! t>tlets4 ,sift$ sug>1 in/ead ( fl\r1 mu/ be dr$g$ ^u ! bo>d & roll] 9 us+ almond pa/e4 ,leaves & fl[]s =m$ ( x1 & dri$ gradually until p]fectly crisp1 w keep = a long "t 9 a t9 box or cani/]1 & !y =m elegant decorations = pa/ry4 ,:5 a flut$ cutt] ! size ( ! pattypans is at h&1 x w be an improvem5t to cut out ! pa/e ) x1 & !n to press x lightly into !m1 z x is r apt to break :5 p>$ (f ) a knife4 ,to col\r x1 prep>$ co*9eal1 or sp9a*-gre51 mu/ be add$ to x 9 ! mort>4 ,,fairy ,,fancies4 7,fantaisies de ,fes47 ,illu/ration ,illu/ration ,a small1 b v inexp5sive set ( t9 cutt]s mu/ be _h = ?is pretty =m ( pa/ry1 :i* is1 h[ev]1 q wor?y ( s slight a co/4 ,! %ort cru/1 ( page #cdi1 answ]s = x bett] ?an puff pa/e4 ,roll x ?9 & v ev51 & ) ! l>g] t91 %ap$ ?us1 cut out a doz5 or m ( small %eets2 !n1 ) a c\ple ( r\nd cutt]s1 ( :i* "o %\ld be ab\t an in* 9 diamet]1 & ! o!r only half ! size1 =m f\r times ! numb] ( r+s1 & lay !m on ! %eets 9 ! mann] %[n 9 ! engrav+4 ,! easi] mode ( plac+ !m regul>ly1 is to raise ea* r+ )\t remov+ ! small cutt] f x1 to moi/5 x ) a camel's hair bru% dipp$ 9 :ite ( egg1 & to lay x on ! pa/e z x is g5tly loos5$ f ! t9 ,:5 all ! pa/ry is prep>$1 set x into a v g5tle ov51 t x may become crisp & yet rema9 q pale4 ,be=e x is s5t to table1 fill ! f\r divisions ( ea* fantaisie ) pres]ve ( a diff]5t col\r4 ,= example3 "o r+ ) apple or /rawb]ry jelly1 ano!r ) apricot jam1 a ?ird ) pea* or gre5-gage1 & a f\r? ) raspb]ry jelly4 ,! cases may be ic$1 & ornam5t$ 9 v>i\s ways be=e !y are bak$4 ,!y are prettie/ :5 =m$ ( :ite almond-pa/e1 ) p9k or pale gre5 r+s3 !y may !n be fill$1 at ! in/ant ( s]v+1 ) well-dra9$ :ipp$ cream4 ,,m9cemeat4 7,au?or's ,receipt47 ,to "o p\nd ( an unsalt$ ox-tongue1 boil$ t5d] & cut free f ! r9d1 add two p\nds ( f9e /on$ rais9s1 two ( beef kidney-suet1 two p\nds & a half ( currants well clean$ & dri$1 two ( good apples1 two & a half ( f9e ,lisbon sug>1 f half to a :ole p\nd ( c&i$ peel accord+ to ! ta/e1 ! grat$ r9ds ( two l>ge lemons1 & two m boil$ q t5d]1 & *opp$ up entirely1 ) ! exception ( ! pips1 two small nutmegs1 half an ounce ( salt1 a l>ge teaspoonful ( p\nd$ mace1 r m ( g+] 9 p[d]1 half a p9t ( br&y1 & z mu* good %]ry or ,madeira4 ,m9ce ^! +r$i5ts sep>ately1 & mix ! o!rs all well be=e ! br&y & ! w9e are add$2 press ! :ole into a j> or j>s1 & keep x closely cov]$4 ,x %\ld be /or$ = a few days be=e x is us$1 & w rema9 good = _m weeks4 ,"s p]sons l a slight flav\r+ ( cloves 9 addition to ! o!r spices2 o!rs add ! juice ( two or ?ree lemons1 & a l>g] quantity ( br&y4 ,! inside ( a t5d] & well-roa/$ sirlo9 ( beef w answ] q z well z ! tongue4 ,( a fre%-boil$ ox-tongue1 or inside ( roa/$ sirlo91 #a lb42 /on$ rais9s & m9c$ apples1 ea* #b lbs42 currants & f9e ,lisbon sug>1 ea* #b-a_/b lbs42 c&i$ orange1 lemon or citron r9d1 #h to #af oz42 boil$ lemons1 #b l>ge2 r9ds ( two o!rs1 grat$2 salt1 #a_/b oz42 nutmegs1 #b small2 p\nd$ mace1 #a l>ge teaspoonful1 & r m ( g+]2 good %]ry or ,madeira1 #a_/b p9t2 br&y1 #a_/b p9t4 ,obs4--,! lemons w be suffici5tly boil$ 9 f "o h\r to "o & a qu>t]4 ,,sup]lative ,,m9cemeat4 ,take f\r l>ge lemons1 ) _! weight ( gold5 pipp9s p>$ & cor$1 ( j>-rais9s1 currants1 c&i$ citron & orange-r9d1 & ! f9e/ suet1 & a f\r? "p m ( p\nd$ sug>4 ,boil ! lemons t5d]1 *op !m small1 b be c>eful fir/ to extract all ! pips2 add !m to ! o!r +r$i5ts1 aft] all h be5 prep>$ ) great nicety1 & mix ! :ole well ) f ?ree to f\r glasses ( good br&y4 ,apportion salt & spice by ! prec$+ receipt4 ,we ?9k t ! weight ( "o lemon1 9 meat1 improves ?is mixture2 or1 9 lieu ( x1 a small quantity ( cru%$ mac>oons add$ j be=e x is bak$4 ,,m9ce ,,pies4 7,,entremets47 ,butt] "s t9 pattypans well1 & l9e !m ev5ly ) f9e puff pa/e roll$ ?92 fill !m ) m9cemeat1 moi/5 ! edges ( ! cov]s1 :i* %\ld be ne>ly a qu>t] ( an in* ?ick1 close ! pies c>efully1 trim (f ! sup]flu\s pa/e1 make a small ap]ture 9 ! c5tre ( ! cru/ ) a =k or ! po9t ( a knife1 ice ! pies or n1 at pleasure1 & bake !m half an h\r 9 a well-heat$ b n fi]ce ov53 lay a pap] ov] !m :5 !y are p>tially done1 %\ld !y appe> likely to take too mu* col\r4 #a_/b h\r4 ,,m9ce ,,pies ,,royal4 7,,entremets47 ,add to half a p\nd ( good m9cemeat an ounce & a half ( p\nd$ sug>1 ! grat$ r9d & ! /ra9$ juice ( a l>ge lemon1 "o ounce ( cl>ifi$ butt]1 & ! yolks ( f\r eggs2 beat ^! well toge!r1 & half fill1 or r m1 ) ! mixture1 "s pattypans l9$ ) f9e pa/e2 put !m into a mod]ate ov51 & :5 ! insides are j set1 ice !m ?ickly ) ! :ites ( ! eggs beat5 to sn[1 & mix$ quickly at ! mom5t ) f\r heap$ tablespoonsful ( p\nd$ sug>2 set !m imm$iately into ! ov5 aga91 & bake !m sl[ly ( a f9e light br[n4 ,m9cemeat1 #a_/b lb42 sug>1 #a-a_/b oz42 r9d & juice1 #a l>ge lemon2 butt]1 #a oz42 yolks1 #d eggs4 ,ic+3 :ites1 #d eggs2 sug>1 #d tablespoonsful4 ,,! ,,monitor',s ,,t>t1 ,,or ,,t\rte ,,la ,,judd4 ,put into an enamell$ /ewpan1 or into a delicately clean saucepan1 ?ree qu>t]s ( a p\nd ( well-flav\r$ apples1 weigh$ aft] !y are p>$ & cor$2 add to !m f ?ree to f\r ounces ( p\nd$ sug>1 an ounce & a half ( fre% butt] cut small1 & half a teaspoonful ( p\nd$ c9namon1 or ! lightly grat$ r9d ( a small lemon4 ,let !m /& ov]1 or by ! side ( a g5tle fire until !y beg9 to s(t51 & toss !m n[ & !n to m+le ! :ole well1 b d n /ir !m ) a spoon2 !y %\ld all rema9 unbrok5 & r firm4 ,turn !m into a di%1 & let !m become cold4 ,divide ?ree-qu>t]s ( a p\nd ( good light pa/e into two equal portions2 roll out "o q ?9 & r\nd1 fl\r an ov5-leaf & lay x on1 z ! t>t _c s well be mov$ aft] x is made2 place ! apples ^u x 9 ! =m ( a dome1 b leave a cle> space ( an in* or m r\nd ! edge2 moi/5 ?is ) :ite ( egg1 & press ! rema9+ half ( ! pa/e 7:i* %\ld be roll$ out to ! same size1 & laid c>efully ov] ! apples7 closely ^u x3 !y %\ld be well secur$1 t ! syrup f ! fruit may n bur/ ?r\gh4 ,:isk ! :ite ( an egg to a fro?1 bru% x ov] ! t>t ) a pa/e bru% or a small bun* ( fea!rs1 sift sug> ?ickly ov]1 & !n /rew ^u x "s almonds blan*$ & r\ghly *opp$2 bake ! t>t 9 a mod]ate ov5 f ?irty-five to =ty-five m9utes4 ,x may be fill$ ) pea*es1 or apricots1 half /ew$ l ! apples1 or ) *]ries m]ely roll$ 9 f9e sug>2 or ) ! pa/ry cream ( page #agc4 ,light pa/e1 #a_/b to #c_/d lb42 apples1 #ab oz42 butt]1 #a-a_/b oz42 sug>1 #d oz42 glaz+ ( egg & sug>2 "s almonds3 #ce to #de m9utes4 ,,pudd+ ,,pies4 7,,entremets47 ,?is =m ( pa/ry 7or its "n at lea/7 is1 we believe1 peculi> to ! c\nty ( ,k5t1 :]e x is made 9 abundance1 & eat5 by all classes ( p dur+ ,l5t4 ,boil = fifte5 m9utes ?ree ounces ( gr\nd rice#abf 9 a p9t & a half ( new milk1 & :5 tak5 f ! fire /ir into x ?ree ounces ( butt] & f\r ( sug>2 add to ^! six well-beat5 eggs1 a gra9 or two ( salt1 & a flav\r+ ( nutmeg or lemon-r9d at pleasure4 ,:5 ! mixture is ne>ly cold1 l9e "s l>ge pattypans or "s sauc]s ) ?9 puff pa/e1 fill !m ) x ?ree p>ts full1 /rew ! tops ?ickly ) currants :i* h be5 clean$ & dri$1 & bake ! pudd+-pies f fifte5 to tw5ty m9utes 9 a g5tle ov54 ,footnote #abf3 ,or rice-fl\r4 ,milk1 #a-a_/b p9t2 gr\nd rice1 #c oz43 #ae m9utes4 ,butt]1 #c oz42 sug>1 #a_/d lb42 nutmeg or lemon-r9d2 eggs1 #f2 currants1 #d to #f oz43 #ae to #cj m9utes4 ,,pudd+ ,,pies4 7,a common] k9d47 ,"o qu>t ( new milk1 five ounces ( gr\nd rice1 butt]1 "o ounce & a half 7or m71 f\r ounces ( sug>1 half a small nutmeg grat$1 a p9* ( salt1 f\r l>ge eggs1 & ?ree ounces ( currants4 ,,cocoa-,,nut ,,*eese-,,cakes4 7,,entremets47 7,jamaica ,receipt47 ,break c>efully ! %ell ( ! nut1 t ! liquid x conta9s may n escape4#abg ,take out ! k]nel1 p>e ?9ly (f ! d>k sk91 & grate ! nut on a delicately clean grat]2 put x1 ) its weight ( p\nd$ sug>1 & its own milk1 or a c\ple ( spoonsful or r m ( wat]1 into a silv] or block-t9 saucepan1 or a v small copp] /ewpan p]fectly t9n$1 & keep x g5tly /irr$ ov] a q cle> fire until x is t5d]3 x w sometimes require an h\r's /ew+ to make x s4 ,:5 a little cool$1 add to ! nut1 & beat well ) x1 "s eggs prop]ly :isk$ & /ra9$1 & ! grat$ r9d ( half a lemon4 ,l9e "s pattypans ) f9e pa/e1 put 9 ! mixture1 & bake ! *eese-cakes f ?irte5 to fifte5 m9utes4 ,footnote #abg3 ,?is1 z we h else:]e /at$1 is be/ secur$ by bor+ ! %ell be=e x is brok54 ,! milk ( ! nut %\ld nev] be us$ unless x be v fre%4 ,grat$ cocoa-nut1 #f oz42 sug>1 #f oz42 ! milk ( ! nut1 or ( wat]1 #b l>ge tablespoonsful3 #a_/b to #a h\r4 ,eggs1 #e2 lemon-r9d1 #a_/b ( #a3 #ac to #ae m9utes4 ,obs4--,we h f\nd ! *eese-cakes made ) ^! proportions v excell5t inde$1 b %\ld ! mixture be consid]$ too sweet1 ano!r egg or two c be add$1 & a little br&y also4 ,) a spoonful or two m ( liquid too1 ! nut w\ld become t5d] 9 a %ort] "t4 ,,common ,,lemon ,,t>tlets4 ,beat f\r eggs until !y are exce$+ly light1 add to !m gradually f\r ounces ( p\nd$ sug>1 & :isk ^! toge!r = five m9utes2 /rew lightly 91 if x be at h&1 a dess]tspoonful ( potato fl\r1 if n1 ( common fl\r well dri$ & sift$1#abh !n ?r[ into ! mixture by sl[ degrees1 ?ree ounces ( good butt]1 :i* %\ld be dissolv$1 b only j lukew>m3 beat ! :ole well1 !n /ir briskly 91 ! /ra9$ juice & ! grat$ r9d ( "o lemon & a half4 ,l9e "s pattypans ) f9e puff-pa/e roll$ v ?91 fill !m two-?irds full1 & bake ! t>tlets ab\t tw5ty m9utes1 9 a mod]ate ov54 ,footnote #abh3 ,a few ratifias1 or ?ree or f\r mac>oons roll$ to p[d]1 or a /ale sponge or ,naples biscuit or two1 r$uc$ to ! f9e/ crumbs1 may be sub/itut$ = ei!r ( ^!3 m lemon1 too1 c be add$ to ! ta/e4 ,eggs1 #d2 sug>1 #d oz42 potato-fl\r1 or common fl\r1 #a dess]tspoonful2 butt]1 #c oz42 juice & r9d ( #a-a_/b full-siz$ lemon3 bak$ #ae to #bj m9utes4 ,,madame ,,w]n]',s ,,ros5vik ,,*eese-,,cakes4 ,blan* & p\nd to ! f9e/ possible pa/e1 f\r ounces ( f9e fre% ,jordan almonds1 ) a few drops ( lemon-juice or wat]1 !n mix ) !m1 v gradually inde$1 six fre%1 & ?or\ghly well-:isk$ eggs2 ?r[ 9 by degrees twelve ounces ( p\nd$ sug>1 & beat ! mixture )\t int]mission all ! "t3 add !n ! f9ely grat$ r9ds ( f\r small1 or ( ?ree l>ge lemons1 & aft]w>ds1 by v sl[ degrees1 ! /ra9$ juice ( all4 ,:5 ^! +r$i5ts are p]fectly bl5d$1 p\r to !m 9 small portions1 f\r ounces ( j liquefi$ butt] 7six ( cl>ifi$ if exce$+ly ri* *eese-cakes are wi%$ =71 & aga9 :isk ! mixture lightly = sev]al m9utes2 ?ick5 x ov] ! fire l boil$ cu/>d1 & ei!r put x into small pans or j>s = /or+1#abi or fill ) x1 "o-?ird full1 "s pattypans l9$ ) ! f9e/ pa/e2 place lightly on x a lay] ( apricot1 orange1 or lemon-m>malade1 & on ?is p\r z mu* m ( ! mixture4 ,bake ! *eese-cakes f fifte5 to tw5ty m9utes 9 a mod]ate ov54 ,!y are v good )\t ! lay] ( pres]ve4 ,footnote #abi3 ,?is prep>ation w make excell5t fan*onettes1 or pa/ry-s&wi*es4 ,x w n curdle if g5tly boil$ = two or ?ree m9utes 7& /irr$ )\t ceas+71 & x may be long kept aft]w>ds4 ,jordan almonds1 #d oz42 eggs1 #f2 sug>1 #ab oz42 r9ds & /ra9$ juice ( #d small1 or ( #c q l>ge lemons2 butt]1 #d oz4 7#f = ri* *eese-cakes72 lay]s ( pres]ve4 ,bak$ #ae to #bj m9utes1 mod]ate ov54 ,,apfel ,,krapf54 7,g]man ,receipt47 ,boil d[n ?ree-qu>t]s ( a p\nd ( good apples ) f\r ounces ( p\nd$ sug>1 & a small glass ( :ite w9e1 or ! /ra9$ juice ( a lemon2 :5 !y are /ew$ q to a pulp1 keep !m /irr$ until !y are ?ick & dry2 !n mix !m gradually ) f\r ounces ( almonds1 beat5 to a pa/e1 or v f9ely *opp$1 two ounces ( c&i$ orange or lemon-r9d %r$ extremely small1 & six ounces ( j> rais9s /on$ & qu>t]$3 to ^! ! ,g]mans add a r high flav\r+ ( c9namon1 :i* is a v fav\rite spice ) !m1 b a grat+ ( nutmeg1 & "s fre% lemon-peel1 are1 we ?9k1 pref]able = ?is composition4 ,mix all ! +r$i5ts well toge!r2 roll out "s butt]-cru/ a full back-(-knife ?ickness1 cut x into f\r-in* squ>es1 bru% ! edges to ! dep? ( an in* r\nd ) beat5 egg1 fill !m ) ! mixture1 lay ano!r squ>e ( pa/e on ea*1 press !m v securely toge!r1 make1 ) ! po9t ( a knife1 a small incision 9 ! top ( ea*1 glaze !m or n at pleasure1 & bake !m r sl[ly1 t ! rais9s may h "t to become t5d]4 ,!y are v good4 ,! proportion ( sug> mu/ be regulat$ by ! nature ( ! fruit2 & t ( ! almonds c be dim9i%$ :5 x is ?\ght too mu*4 ,a delici\s t>t ( ! k9d is made by sub/itut+ = ! rais9s & c&i$ orange-r9d1 two heap$ tablespoonsful ( v f9e apricot jam4 ,,cr,,me ,,patissi,,re1 ,,or ,,pa/ry ,,cream4 ,to "o ounce ( f9e fl\r add1 v gradually1 ! beat5 yolks ( ?ree fre% eggs2 /ir to !m briskly1 & 9 small portions at fir/1 ?ree-qu>t]s ( a p9t ( boil+ cream1 or ( cream & new milk mix$2 !n turn ! :ole into a clean /ewpan1 & /ir x ov] a v g5tle fire until x is q ?ick1 take x (f1 & /ir x well up & r\nd2 replace x ov] ! fire1 & let x j simm] f six to eight m9utes2 p\r x into a bas91 & add to x imm$iately a c\ple ( ounces ( p\nd$ sug>1 "o & a half ( fre% butt]1 cut small1 or cl>ifi$1 & a spoonful ( ! /ore mixture ( page #aec1 or a little sug> :i* has be5 rubb$ on ! r9d ( a lemon4 ,! cream is ri* en\gh = common use )\t fur!r addition2 b an ounce & a half ( ratifias1 cru%$ almo/ to p[d] ) a pa/e-roll] improves x mu*1 & !y %\ld be mix$ ) x = ! receipt :i* foll[s4 ,fl\r1 #a oz42 yolks ( eggs1 #c2 boil+ cream1 or milk & cream mix$1 #c_/d p9t3 j simm]$1 #f to #h m9utes4 ,butt]1 #a-a_/b oz42 sug>1 #b oz42 little /ore-flav\r+1 or rasp$ lemon-r9d2 ratifias1 #a-a_/b oz4 ,obs4--,?is is an excell5t prep>ation1 :i* may be us$ = t>tlets1 cannelons1 & o!r =ms ( pa/ry1 ) extremely good effect4 ,,small ,,vols-,,au-,,v5ts1 ,,la ,,p>isi5ne4 7,,entremets47 ,make "s small vols-au-v5ts by ! directions ( page #cfa1 ei!r 9 ! usual way1 or ) ! r+s ( pa/e plac$ ^u ! r\nds4 ,ice ! edges z soon z !y are tak5 f ! ov51 by sift+ f9e sug> ?ickly on !m1 & !n hold+ a salam&] or heat$ %ovel ov] !m1 until x melts & =ms a sort ( pale b>ley-sug> glaze4 ,h ready1 & q hot1 "s crme patissire1 made z above2 fill ! vols-au-v5ts ) x1 & s5d !m to table in/antly4 ,^! w be f\nd v good )\t ! ic+4 ,,pa/ry ,,s&wi*es4 ,divide equally 9 two1 & roll (f squ>e & z ?9 z possible1 "s ri* puff pa/e2#acj lay "o half on a butt]$ t91 or copp] ov5-leaf1 & spread x lightly ) f9e currant1 /rawb]ry or raspb]ry jelly2 lay ! rema9+ half closely ov]1 press+ x a little ) ! roll+ p9 aft] ! edges are well cem5t$ toge!r2 !n m>k x into divisions1 & bake x f fifte5 to tw5ty m9utes 9 a mod]ate ov54 ,footnote #acj3 ,almond-pa/e is sometimes sub/itut$ = ?is4 ,,lemon ,,s&wi*es4 ,sub/itute = pres]ve1 9 ! prec$+ receipt1 ! lemon *eesecake mixture ( page #cgb1 ) or )\t ! almonds 9 x4 ,,fan*onnettes4 7,,entremets74 ,roll out v ?9 & squ>e "s f9e puff pa/e1 lay x on a t9 or copp] ov5-leaf1 & cov] x equally to )9 some?+ less ?an an in* ( ! edge ) pea* or apricot jam2 roll a second bit ( pa/e to ! same size1 & lay x c>efully ov] ! o!r1 hav+ fir/ moi/5$ ! edges ) beat5 egg1 or wat]2 press !m toge!r securely1 t ! pres]ve may n escape2 pass a pa/e-bru% or small bun* ( fea!rs dipp$ 9 wat] ov] ! top1 sift sug> ?ickly on x1 !n ) ! back ( a knife1 m>k ! pa/e into divisions ( uni=m size1 bake x 9 a well-heat$ b n fi]ce ov5 = tw5ty m9utes1 or r m1 & cut x :ile x is /ill hot1 :]e x is m>k$4 ,! fan*onnettes %\ld be ab\t ?ree in*es 9 l5g? & two 9 wid?4 ,9 ord] to lay ! second cru/ ov] ! pres]ve )\t di/urb+ x1 w9d x lightly r\nd ! pa/e-roll]1 & 9 untwi/+ x1 let x fall g5tly ov] ! o!r "p4 ,?is is n ! =m ( pa/ry call$ by ! ,fr5* fan*onnettes4 ,f9e puff pa/e1 #a lb42 apricot or pea* jam1 #d to #f oz43 bak$ #bj to #be m9utes4 ,,jelly ,,t>tlets1 ,,or ,,cu/>ds4 ,put f\r tablespoonsful ( f9e fruit-jelly into a bas91 & /ir to x gradually twelve spoonsful ( beat5 egg2 if ! pres]ve be ri* & sweet1 no sug> w be requir$4 ,l9e "s pans ) pa/e roll$ v ?91 fill !m ) ! cu/>d1 & bake !m ab\t t5 m9utes4#aca ,footnote #aca3 ,/rawb]ry or raspb]ry jelly w answ] admirably = ^!4 ,,/rawb]ry ,,t>tlets4 7,,good47 ,take a full half-p9t ( fre%ly-ga!r$ /rawb]ries1 )\t ! /alks2 fir/ cru%1 & !n mix !m ) two ounces & a half ( p[d]$ sug>2 /ir to !m by degrees f\r well-:isk$ eggs1 beat ! mixture a little1 & put x into pattypans l9$ ) f9e pa/e3 !y %\ld be only ?ree p>ts fill$4 ,bake ! t>tlets f t5 to twelve m9utes4 ,,raspb]ry ,,puffs4 ,roll out ?9 "s f9e puff-pa/e1 cut x 9 r\nds or squ>es ( equal size1 lay "s raspb]ry jam into ea*1 moi/5 ! edges ( ! pa/e1 fold & press !m toge!r1 & bake ! puffs f fifte5 to eighte5 m9utes4 ,/rawb]ry1 or any o!r jam w s]ve = !m equally well4 ,,cream$ ,,t>tlets4 ,l9e "s pattypans ) v f9e pa/e1 & put into ea* a lay] ( apricot jam2 on ?is p\r "s ?ick boil$ cu/>d1 or ! pa/ry cream ( page #cgc4 ,:isk ! :ites ( a c\ple ( eggs to a solid fro?1 mix a c\ple ( tablespoonsful ( sift$ sug> ) !m1 lay ?is ic+ lightly ov] ! t>tlets1 & bake !m 9 a g5tle ov5 f tw5ty to ?irty m9utes1 unless !y %\ld be v small1 :5 less "t mu/ be all[$ = !m4 ,,ramek9s ,l',,ude1 ,,or ,,sefton ,,fancies4 ,roll out1 r ?91 f six to eight ounces ( f9e cream-cru/1 or feuilletage 7see page #cde72 take ne>ly or q half its weight ( grat$ ,p>mesan1 or some?+ less ( dry :ite ,engli% *eese2 spr9kle x equally ov] ! pa/e1 fold x toge!r1 roll x out v lightly twice1 & cont9ue ?us until ! *eese & cru/ are well mix$4 ,cut ! ramek9s ) a small pa/e-cutt]2 wa% !m ) yolk ( egg mix$ ) a little milk1 & bake !m ab\t fifte5 m9utes4 ,s]ve !m v hot4 ,cream-cru/1 or feuilletage1 #f oz42 ,p>mesan1 #c oz42 or ,engli% *eese1 #b-a_/b oz43 bak$ #ab to #ae m9utes4 ,illu/ration3 ,m\ld = l>ge ,vols-au-v5ts or ,t\rtes4 ,illu/ration3 ,pa/e ,p9c]s4 ---------------------------------------- -------------------------------- ,,*apt] ,,xix4 ,s\ffls1 ,omlets1 c4 ,illu/ration ,,s\ffl,s4 ,,! admirable lightness#acb & delicacy ( a well-made s\ffl r5d] x g5]ally a v fav\rite di%1 & x is n[ a fa%ionable "o also4 ,x may be greatly v>i$ 9 its composition1 b 9 all cases mu/ be s]v$ ! v in/ant x is tak5 f ! ov52 & ev5 9 pass+ to ! d9+-room x %\ld1 if possible1 be prev5t$ f s9k+ by a heat$ iron or salam&] held above x4 ,a common s\ffl-pan may be pur*as$ = f\r or five %ill+s1 b ^? ( silv] or plat$ metal1 :i* are ( ! =m %[n at ! comm5cem5t ( ?is *apt]1 are ( c\rse exp5sive2 ! "p 9 :i* ! s\ffl is bak$ is plac$ )9 ! m ornam5tal di% :5 x is drawn f ! ov54 ,a pla91 r\nd1 cake-m\ld1 ) a /rip ( writ+ pap] six in*es high1 plac$ inside ! rim1 w answ] on an em]g5cy to bake a s\ffl 94 ,! foll[+ receipt w s]ve z a guide = ! prop] mode ( mak+ x3 ! process is always ! same :e!r ! pr9cipal +r$i5t be :ole rice boil$ v t5d] 9 milk & press$ ?r\gh a sieve1 bread-crumbs soak$ z = a pudd+ & work$ ?r\gh a sieve also1 arr[-root1 potato-fl\r1 or aught else ( :i* light pudd+s 9 g5]al are made4 ,footnote #acb3 ,?is is giv5 to e description ( s\ffl 9 ! same mann] z to ,savoy or sponge-cakes1 by m+l+ g5tly ) ! o!r +r$i5ts ! :ites ( eggs :isk$ to a solid mass or sn[ fro?1--t is to say1 t no portion ( !m mu/ rema9 9 a liquid /ate4 ,= ! prop] mode ( prep>+ !m1 see comm5cem5t ( ! *apt] ( ,cakes1 page #edj3 s\ffl-pudd+s are r5d]$ light 9 ! same mann]1 & /eam$ in/ead ( be+ boil$4 ,take f a p9t & a half ( new milk or ( cream suffici5t to mix f\r ounces ( fl\r ( rice to a p]fectly smoo? batt]2 put ! rema9d] into a v clean1 well-t9n$ saucepan or /ewpan1 & :5 x boils1 /ir ! rice briskly to x2 let x simm]1 keep+ x /irr$ all ! "t1 = t5 m9utes1 or m %\ld x n be v ?ick2 !n mix well ) x two ounces ( fre% butt]1 "o & a half ( p\nd$ sug>1 & ! grat$ r9d ( a f9e lemon 7or let ! sug> :i* is us$ = x be well rubb$ on ! lemon be=e x is cru%$ to p[d]72 9 two or ?ree m9utes take x f ! fire1 & beat quickly & c>efully to x by degrees ! yolks ( six eggs2 :isk ! :ites to a v firm solid fro?1 & :5 ! pan is butt]$1 & all else q ready = ! ov51 /ir !m g5tly to ! o!r +r$i5ts2 p\r ! s\ffl imm$iately into ! pan & place x 9 a mod]ate ov51 ( :i* keep ! door clos$ = a qu>t] ( an h\r at lea/4 ,:5 ! s\ffl has ris5 v high1 is ( a f9e col\r1 & q done 9 ! c5tre1 :i* x w be 9 f half to ?ree-qu>t]s ( an h\r1 s5d x in/antly to table4 ,! exact "t = bak+ x dep5ds s mu* on ! ov5 t x _c be precisely specifi$4 ,we h kn[n q a small "o n too mu* bak$ 9 =ty-five m9utes 9 an iron ov52 b g5]ally less "t w suffice = !m3 ! heat1 h[ev]1 %\ld always be mod]ate4 ,new milk or cream1 #a-a_/b p9t2 fl\r ( rice1 #d oz42 fre% butt]1 #b oz42 p\nd$ sug>1 #a-a_/b oz42 eggs1 #f2 gra9 ( salt2 r9d1 #a lemon3 #cj to #de m9utes4 ,obs4 #a4--,! s\ffl may be flav\r$ ) vanilla1 orange-fl[]s1 or aught else t is lik$4 ,*ocolate & c(fee also may be us$ = x ) soak$ bread3 a v /rong infusion ( ! la/1 & an ounce or two ( ! o!r1 melt$ ) a little wat]1 are to be add$ to ! milk & bread4 ,obs4 #b4--;,a s\ffl is commonly s]v$ 9 a d9n] ( c]emony z a remove ( ! second-c\rse roa/2 b a good plan = ?is1 z = a fondu1 is to h x quickly h&$ r\nd1 in/ead ( be+ plac$ ^u ! table4 ,,l\ise ,,franks' ,,citron ,,s\ffl4 ,to obta9 ! flav\r ( ! citron-r9d = ?is celebrat$ ,sw$i% s\ffl1 take a lump ( sug> :i* weighs two ounces & a half1 & rub x on ! fruit to extract ! ess5ce1 or %\ld ! citron n be suffici5tly fre% to yield x by ?is means1 p>e x (f 9 ! ?9ne/ possible /rips & infuse x by ! side ( ! fire 9 ! cream ( :i* ! s\ffl is to be made4 ,%\ld ! fir/ me?od be pursu$1 cru% ! sug> to p[d] & dry x a little be=e x is add$ to ! o!r +r$i5ts4 ,bl5d v smoo?ly two ounces ( potato-fl\r ) a qu>t] ( a p9t ( milk1 & p\r boil+ to !m a p9t ( good cream2 /ir ! mixture 9 a l>ge bas9 or b[l until x ?ick5s1 !n ?r[ 9 a gra9 ( salt1 two ounces ( fre% butt] j dissolv$ 9 a small saucepan1 & ! sug> :i* has be5 rubb$ on ! citron2 or %\ld ! r9d h be5 p>$1 ! same weight "s ( :i* is m]ely p\nd$4 ,add next1 by degrees1 ! ?or\ghly :isk$ yolks ( six fre% eggs1 or sev5 %\ld !y be v small4 ,beat ! :ites lightly & quickly until !y are suffici5tly firm to rema9 /&+ 9 po9ts :5 dropp$ f ! :isk2 mix !m ) ! o!r +r$i5ts at ! m\? ( ! ov51 b )\t beat+ !m2 fill ! s\ffl-pan less ?an half full2 set x in/antly into ! ov51 :i* %\ld be g5tle1 b n exce$+ly sl[1 close ! door imm$iately1 & d n op5 x = fifte5 or tw5ty m9utes3 9 f ?irty to =ty ! s\ffl w be ready = table unless ! ov5 %\ld be v cool3 a fi]ce degree ( heat w h a mo/ unfav\rable effect ^u x4 ,r9d ( half citron 7t ( a ,seville orange may be sub/itut$ on occasions72 sug>1 #b-a_/b oz42 cream1 #a p9t2 potato-fl\r1 #b oz42 milk1 #a_/d p9t2 butt]1 #b oz42 yolks & :ite ( #f l>ge or ( #g small eggs3 #cj to #dj m9utes1 or m 9 v sl[ ov54 ,obs4--,! fre% citron w\ld appe> to be br\ght z yet b v sp>+ly into ! ,engli% m>ket1 ?\gh x may sometimes be procur$ ( fir/-rate fruit]]s4 ,no?+ c well be f9] ?an its highly aromatic flav\r1 :i* is inf9itely sup]ior to t ( any o!r fruit ( its species t we h ev] ta/$4 ,we h _h delici\s prep>ations made too f ! "y gre5 citron :5 extremely small1 ( :i* we may h occasion to speak else:]e4 ,a ,,fondu1 ,,or ,,*eese ,,s\ffl4 ,mix to a smoo? batt]1 ) a qu>t] ( a p9t ( new milk1 two ounces ( potato-fl\r1 arr[-root1 or t\s les mois2 p\r boil+ to !m ?ree-qu>t]s ( a p9t m ( milk1 or ( cream 9 pref]5ce3 /ir !m well toge!r1 & !n ?r[ 9 two ounces ( butt] cut small4 ,:5 ?is is melt$1 & well-beat5 into ! mixture1 add ! well-:isk$ yolks ( f\r l>ge or ( five small eggs1 half a teaspoonful ( salt1 some?+ less ( cay5ne1 & ?ree ounces ( lightly-grat$ *eese1 ,p>mesan or ,engli%1 or equal p>ts ( bo?4 ,:isk ! :ites ( ! eggs to a q firm & solid fro?2 !n proce$1 z = a s\ffl1 to mix & bake ! fondu4 #bj m9utes4 ,,obs]vations ,,on ,,omlets1 ,,fritt]s1 ,c4 ,! composition & nature ( a s\ffl1 z we h %[n1 are altoge!r diff]5t1 b !re is no difficulty 9 mak+ good omlets1 pancakes1 or fritt]s2 & z !y may be exp$iti\sly prep>$ & s]v$1 !y are (t5 a v conv5i5t res\rce :51 on %ort notice1 an addition is requir$ to a d9n]4 ,! eggs = all ( !m %\ld be well & lightly :isk$2 ! l>d = fry+ batt] %\ld be extremely pure 9 flav\r1 & q hot :5 ! fritt]s are dropp$ 92 ! batt] itself %\ld be smoo? z cream1 & x %\ld be briskly beat5 ! in/ant be=e x is us$4 ,all fri$ pa/es %\ld be p]fectly dra9$ f ! fat be=e !y are s]v$1 & s5t to table promptly :5 !y are ready4 ,eggs may be dress$ 9 a multiplicity ( ways1 b are seldom m reli%$ 9 any =m ?an 9 a well-made & exp$iti\sly s]v$ omlet4 ,?is may be pla91 or season$ ) m9c$ h]bs & a v little es*alot1 :5 ! la/ is lik$1 & is !n call$ an 8,omlette aux f9es h]bes20 or x may be mix$ ) m9c$ ham1 or grat$ *eese2 9 any case1 x %\ld be light1 ?ick1 full-ta/$1 & fri$ only on "o side2 if turn$ 9 ! pan1 z x frequ5tly is 9 ,engl&1 x w at once be flatt5$ & r5d]$ t\gh4 ,%\ld ! slight rawness :i* is sometimes f\nd 9 ! middle ( ! inside1 :5 ! omlet is made 9 ! ,fr5* way1 be object$ to1 a heat$ %ovel1 or a salam&]1 may be held ov] x = an in/ant1 be=e x is fold$ on ! di%4 ,! pan = fry+ x %\ld be q small2 = if x be compos$ ( f\r or five eggs only1 & !n put into a l>ge "o1 x w necess>ily spread ov] x & be ?91 :i* w\ld r5d] x m l a pancake ?an an omlet2 ! only p>tial rem$y = ?is1 :5 a pan ( prop] size _c be _h1 is to raise ! h&le ( x high1 & to keep ! opposite side close d[n to ! fire1 :i* w conf9e ! eggs into a small] space4 ,no gravy %\ld be p\r$ into ! di% ) x1 & inde$1 if prop]ly made1 x w require none4 ,l>d is pref]able to butt] = fry+ batt]1 z x r5d]s x light]2 b x mu/ n be us$ = omlets4 ,a ,,common ,,omlet4 ,six eggs are suffici5t = an omlet ( mod]ate size4 ,let !m be v fre%2 break !m s+ly & c>efully2 cle> !m 9 ! way we h already po9t$ out 9 ! introduction to boil$ pudd+s1 or :5 !y are suffici5tly :isk$ p\r !m ?r\gh a sieve1 & resume ! beat+ until !y are v light4 ,add to !m f half to a :ole teaspoonful ( salt1 & a season+ ( pepp]4 ,dissolve 9 a small fry+-pan a c\ple ( ounces ( butt]1 p\r 9 ! eggs1 & z soon z ! omlet is well ris5 & firm ?r\gh\t1 slide x on to a hot di%1 fold x toge!r l a turnov]1 & s]ve x imm$iately2 f five to sev5 m9utes w fry x4 ,= o!r v>ieties ( ! omlet1 see ! obs]vations :i* prec$e ?is4 ,eggs1 #e2 butt]1 #b oz42 season+ ( salt & pepp]3 #e to #g m9utes4 ,,an ,,omlette ,,s\ffl4 ,,second ,,c\rse ,,remove ,,( ,,roa/4#acc ,footnote #acc3 ,s]v$ also z an entremets4 ,sep>ate1 z !y are brok51 ! :ites f ! yolks ( six f9e fre% eggs2 beat ^! la/ ?or\ghly1 fir/ by !mselves & !n ) f\r tablespoonsful ( dry1 :ite sift$ sug>1 & ! r9d ( half a lemon grat$ on a f9e grat]4 ,:isk ! :ites to a solid fro?1 & j be=e ! omlet is p\r$ into ! pan1 mix !m well1 b lightly1 ) ! yolks4 ,put f\r ounces ( fre% butt] into a v small delicately clean omlet or fry+ pan1 & z soon z x is all dissolv$1 add ! eggs & /ir !m r\nd t !y may absorb x entirely4 ,:5 ! "u side is j set1 turn ! omlet into a well-butt]$ di%1 & s5d x to a tol]ably brisk ov54 ,f five to t5 m9utes w bake x2 & x mu/ be s]v$ ! in/ant x is tak5 out2 c>ri$1 inde$1 z quickly z possible to table f ! ov54 ,x w h ris5 to a great height1 b w s9k & become heavy 9 a v %ort space ( "t3 if sug> be sift$ ov] x1 let x be done ) ! utmo/ exp$ition4 ,eggs1 #f2 sug>1 #d tablespoonsful2 r9d1 #a_/b lemon2 butt]1 #d oz43 omlet bak$1 #e to #aj m9utes4 ,obs4--,?is omlette may be s]v$ on a lay] ( apricot-m>malade :i* mu/ be spread ov] ! di% 9 :i* x is to be bak$1 & s5t to table be=e ! omlette is turn$ into x4 ,,pla9 ,,common ,,fritt]s4 ,mix ) ?ree well-:isk$ eggs a qu>t] ( a p9t ( milk1 & /ra9 !m ?r\gh a f9e sieve2 add !m gradually to ?ree l>ge tablespoonsful ( fl\r1 & ?9 ! batt] ) z mu* m milk z w br+ x to ! consi/5ce ( cream2 beat x up ?or\ghly at ! mom5t ( us+ x1 t ! fritt]s may be light4 ,drop x 9 small portions f a sp\t$ jug or bas9 into boil+ l>d2 :5 lightly col\r$ on "o side1 turn ! fritt]s1 dra9 !m well f ! l>d z !y are lift$ out1 & s]ve !m v quickly4 ,!y are eat5 g5]ally ) f9e sug>1 & orange or lemon juice3 ! fir/ ( ^! may be sift$ quickly ov] !m aft] !y are di%$1 & ! oranges or lemons halv$ or qu>t]$1 & s5t to table ) !m4 ,! l>d us$ = fry+ !m %\ld be fre% & pure-flav\r$3 x r5d]s !m m crisp & light ?an butt]1 & is1 !re=e1 bett] suit$ to ! purpose4 ,^! fritt]s may be agreeably v>i$ by m+l+ ) ! batt] j be=e x is us$ two or ?ree ounces ( well clean$ & well dri$ currants1 or ?ree or f\r apples ( a good boil+ k9d n v f9ely m9c$4 ,d\ble ! quantity ( batt] w be requir$ = a l>ge di%4 ,eggs1 #c2 fl\r1 #c tablespoonsful2 milk1 #a_/d to #a_/b p9t4 ,,pancakes4 ,^! may be made ) ! same batt] z fritt]s1 if x be suffici5tly ?9n$ ) an additional egg or two1 or a little milk or cream1 to spread quickly ov] ! pan3 to fry !m well1 ?is ought to be small4 ,:5 ! batt] is ready1 heat ! pan ov] a cle> fire & rub x ) butt] 9 e "p1 !n p\r 9 suffici5t batt] to spread ov] x entirely1 & let ! pancake be v ?93 9 ?is case x w require no turn+1 b o!rwise x mu/ be toss$ ov] ) a sudd5 j]k ( ! pan1 9 :i* ! cook :o is n some:at exp]t w n always succe$2 !re=e ! saf] plan is to make !m s ?9 t !y w n require ?is4 ,keep !m hot be=e ! fire or 9 ! /ove-ov5 until a suffici5t numb] are ready to s5d to table1 !n proce$ ) a second supply1 z !y %\ld always be quickly s]v$4 ,ei!r pile !m "o on ! o!r ) sug> /rew$ betwe51 or spread quickly ov] !m1 z !y are done1 "s apricot or o!r good pres]ve1 & roll !m up3 9 ! latt] case1 !y may be neatly divid$ & di%$ 9 a circle4 ,clott$ cream is sometimes s5t to table ) !m4 ,a ri*] k9d ( pancake may be made ) a p9t ( cream1 or ( cream & new milk mix$1 five eggs or _! yolks only1 a c\ple ( ounces ( fl\r1 a little p\nd$ c9namon or lemon-r9d rasp$ on sug> & scrap$ into !m1 ) two ounces m ( p\nd$ sug>1 & two ounces ( cl>ifi$ butt]3 a few ratifias roll$ to p[d] may be add$ at pleasure1 or ?ree or f\r mac>oons4 ,f #d to #e m9utes4 ,,fritt]s ,,( ,,cake ,,& ,,pudd+4 ,cut pla9 p\nd1 or rice cake1 or ri* se$ cake1 into small squ>e slices half an in* ?ick2 trim away ! cru/1 fry !m sl[ly a light br[n 9 a small quantity ( fre% butt]1 & spread ov] !m :5 done a lay] ( apricot-jam1 or ( any o!r pres]ve1 & s]ve !m imm$iately4 ,^! fritt]s are improv$ by be+ moi/5$ ) a little good cream be=e !y are fri$3 !y mu/ !n be slightly fl\r$4 ,cold plum-pudd+ slic$ d[n z ?ick z ! cake1 & divid$ into portions ( equal size & good =m1 !n dipp$ into ,fr5* or ,engli% batt] & g5tly fri$1 w also make an agreeable v>iety ( fritt]4 ,orange m>malade & ,devon%ire cream may be s]v$ 9 sep>ate lay]s on ! se$ cake fritt]s4 ,! :ole ( ! above may be cut ( uni=m size & %ap$ ) a r\nd cake-cutt]4 ,,m9cemeat ,,fritt]s4 ,) half a p\nd ( m9cemeat mix two ounces ( f9e bread-crumbs 7or a tablespoonful ( fl\r71 two eggs well beat51 & ! /ra9$ juice ( half a small lemon4 ,mix ^! well1 & drop ! fritt]s ) a dess]tspoon into pl5ty ( v pure l>d or fre% butt]2 fry !m f sev5 to eight m9utes1 dra9 !m on a napk9 or on :ite blott+ pap]1 & s5d !m v hot to table3 !y %\ld be q small4 ,m9cemeat1 #a_/b lb42 bread-crumbs1 #b oz4 7or fl\r1 #a tablespoonful72 eggs1 #b2 juice ( #a_/b lemon3 #g to #h m9utes4 ,,v5etian ,,fritt]s4 7,v good47 ,wa% & dra9 ?ree ounces ( :ole rice1 put x into a full p9t ( cold milk1 & br+ x v sl[ly to boil2 /ir x (t51 & let x simm] g5tly until x is q ?ick & dry4 ,:5 ab\t ?ree p>ts done1 add to x two ounces ( p\nd$ sug>1 & "o ( fre% butt]1 a gra9 ( salt1 & ! grat$ r9d ( half a small lemon4 ,let x cool 9 ! saucepan1 & :5 only j w>m1 mix ) x ?or\ghly ?ree ounces ( currants1 f\r ( apples *opp$ f9e1 a teaspoonful ( fl\r1 & ?ree l>ge or f\r small well-beat5 eggs4 ,drop ! mixture 9 small fritt]s1 fry !m 9 butt] f five to sev5 m9utes1 & let !m become q firm on "o side be=e !y are turn$3 d ?is ) a slice4 ,dra9 !m z !y are tak5 up1 & sift :ite sug> ov] !m aft] !y are di%$4 ,:ole rice1 #c oz42 milk1 #a p9t2 sug>1 #b oz42 butt]1 #a oz42 grat$ r9d ( #a_/b lemon2 currants1 #c oz42 m9c$ apples1 #d oz42 fl\r1 #a teaspoonful2 a little salt2 eggs1 #c l>ge1 or #d small3 #e to #g m9utes4 ,,rhub>b ,,fritt]s4 ,! rhub>b = ^! %\ld be ( a good sort1 quickly gr[n1 & t5d]4 ,p>e1 cut x into equal l5g?s1 & ?r[ x into ! ,fr5* batt] ( page #acj2 ) a =k lift ! /alks sep>ately1 & put !m into a pan ( boil+ l>d or butt]3 9 f five to six m9utes !y w be done4 ,dra9 !m well & di% !m on a napk91 or pile !m high )\t "o1 & /rew sift$ sug> pl5tifully ov] !m4 ,!y %\ld be ( a v light br[n1 & q dry & crisp4 ,! "y /alks look well :5 left ! l5g? ( ! di% 9 :i* !y are s]v$1 & only slightly encru/$ ) ! batt]1 ?r\gh :i* !y %\ld be m]ely drawn4 #e to #f m9utes4 ,,apple1 ,,pea*1 ,,apricot1 ,,or ,,orange ,,fritt]s4 ,p>e & core )\t divid+ ! apples1 slice !m 9 r\nds ! full size ( ! fruit1 dip !m into ! same batt] z t direct$ = ! prec$+ fritt]s1 fry !m a pale br[n1 & let !m be v dry4 ,s]ve !m heap$ high ^u a fold$ napk91 & /rew sift$ sug> ov] !m4 ,aft] hav+ /ripp$ ! out] r9d f ! oranges1 remove c>efully ! :ite inn] sk91 & 9 slic+ !m take out ! pips2 !n dip !m into ! batt] & proce$ z = ! apple fritt]s4 ,! pea*es & apricots %\ld be m]ely sk9n$1 halv$1 & /on$ be=e !y are drawn ?r\gh ! batt]1 unless !y %\ld n be fully ripe1 :5 !y mu/ fir/ be /ew$ t5d] 9 a ?9 syrup4 #h to #ab m9utes ,,brio*e ,,fritt]s4 ,! brio*e-pa/e1#acd :5 good1 makes v sup]ior cannelons & fritt]s3 x is1 we %\ld say1 bett] 9 ?is =m ?an 9 t ( ! bun or cake1 9 :i* x is se5 s commonly abroad4 ,make x1 = ! fritt]s1 into v small balls2 roll !m q ?91 put a teaspoonful or less ( ri* pres]ve into ea*1 moi/5 ! edges & fold ! pa/e toge!r securely1 or ) a small t9 %ape cut z _m r\nds ( ! brio*e z are want$1 place "s pres]ve 9 ! c5tre ( "o half ( ^!1 moi/5 ! edges1 lay ! rema9d] lightly ov] !m1 press !m c>efully toge!r & re/ore !m to a good =m ) ! t9-cutt]1 by trimm+ !m ) x to _! orig9al size2 glide !m g5tly into a pan ( boil+ l>d1 & fry !m f f\r & a half to five m9utes4 ,s]ve !m v hot1 crisp1 & dry1 pil$ on a fold$ napk94 ,! cannelons are made l ^? ( pa/e1 & are v good4 ,!y are sometimes fill$ ) lemon-*eesecake mixture1 or ) ,madame ,w]n]'s 7see ,*apt] ,,xviii47 ,footnote #acd3 ,= ?is see page #cdg4 ,fritt]s1 #d-a_/b to #e m9utes2 cannelons1 #e to #f m9utes4 ,,potato ,,fritt]s4 7,,entremets47 ,! same mixture z = potato pudd+s1 ,*apt] ,,xxi41 if dropp$ 9 small portions into boil+ butt]1 & fri$ until br[n on bo? sides1 w make potato-fritt]s4 ,half ! proportion ( +r$i5ts w be q suffici5t = a di% ( ^!4 ,,lemon ,,fritt]s4 7,,entremets47 ,mix ) six ounces ( v f9e bread-crumbs f\r ( beef suet m9c$ z small z possible1 f\r ounces ( p\nd$ sug>1 a small tablespoonful ( fl\r1 f\r :ole eggs well & lightly :isk$1 & ! grat$ r9d ( "o l>ge or ( two small lemons1 ) half or ! :ole ( ! juice1 at *oice2 b be=e ?is la/ is /irr$ 91 add a spoonful or two ( milk or cream if ne$$4 ,fry ! mixture 9 small fritt]s = five or six m9utes4 ,,cannelons4 7,,entremets47 ,illu/ration ,roll out v ?9 & ev5ly "s f9e puff-pa/e into a long /rip ( f ?ree to f\r in*es wide1 moi/5 ! surface ) a fea!r dipp$ 9 :ite ( egg1 & cut x into b&s ( ne>ly two in*es wide2 lay "s apricot or pea* m>malade equally along ^!1 & fold ! pa/e twice ov] x1 close ! ends c>efully1 & :5 all are ready1 slide !m g5tly into a pan ( boil+ l>d2#ace z soon z !y beg9 to br[n1 raise ! pan f ! fire t !y may n take too mu* col\r be=e ! pa/e is done q ?r\gh4 ,five m9utes w fry !m4 ,dra9 !m well1 & dry !m on a s(t clo? be=e ! fire2 di% !m on a napk91 & place "o lay] cross+ ano!r1 or m]ely pile !m high 9 ! c5tre4 ,if well made1 & s]v$ ( a light br[n & v dry1 ^! cannelons are excell5t3 :5 l>d is object$ to butt] may be us$ in/ead1 b ! pa/e w !n be some:at less light4 ,only l>d ( ! pure/ quality w answ] = ! purpose4 ,footnote #ace3 ,cannelons may be ei!r bak$ or fri$3 if s5t to ! ov51 !y may fir/ be glaz$ ) :ite ( egg & sug>4 #e m9utes4 ,,cannelons ,,( ,,brio*e ,,pa/e4 7,,entremets47 ,proce$ exactly z = ! cannelons above1 sub/itut+ ! brio*e = ! puff-pa/e1 & roll+ x z ?9 z possible1 z x swells v mu* 9 ! pan4 ,f9e sug> may be sift$ ov] ^! aft] !y are dri$ & di%$4 #d or #e m9utes4 ,,croquettes ,,( ,,rice4 7,,entremets47 ,illu/ration3 ,croquettes4 ,wipe v clean1 9 a dry clo?1 sev5 ounces ( rice1 put x into a clean /ewpan1 & p\r on x a qu>t ( new milk2 let x swell g5tly by ! side ( ! fire1 & /ir x (t5 t x may n /ick to ! pan1 nor burn2 :5 x is ab\t half done1 /ir to x five ounces ( p\nd$ sug>1 & six bitt] almonds beat5 extremely f9e3 ! ?9 r9d ( half a fre% lemon may be add$ 9 ! fir/ in/ance4 ,! rice mu/ be simm]$ until x is s(t1 & v ?ick & dry2 x %\ld !n be spread on a di%1 & left until cold1 :5 x is to be roll$ into small balls1 :i* mu/ be dipp$ into beat5 egg1 & !n cov]$ 9 e "p ) ! f9e/ bread-crumbs4 ,:5 all are ready1 fry !m a light br[n 9 fre% butt]1 & dry !m well be=e ! fire1 ^u a sieve rev]s$ & cov]$ ) a v s(t clo?1 or ) a %eet ( :ite blott+ pap]4 ,pile !m 9 a hot di%1 & s5d !m to table quickly4 ,rice1 #g oz42 milk1 #a qu>t2 r9d ( lemon3 #c_/d h\r4 ,sug>1 #e oz4 bitt] almonds1 #f3 #dj to #fj m9utes1 or m4 ,fri$1 #e to #g m9utes4 ,,f9] ,,croquettes ,,( ,,rice4 7,,entremets47 ,swell ! rice 9 ?9 cream1 or 9 new milk /rongly flav\r$ ) vanilla or cocoa-nut2 add ! same +r$i5ts z 9 ! =ego+ receipt1 & :5 ! rice is cold1 =m x into balls1 & ) ! ?umb ( ! "r h& holl[ !m suffici5tly to admit 9 ! c5tre a small portion ( pea* jam1 or ( apricot m>malade2 close ! rice well ov] x2 egg1 crumb1 & fry ! croquettes z usual4 ,z1 f ! diff]5ce ( quality1 ! same proportions ( rice & milk w n always produce ! same effect1 ! cook mu/ use h] discretion 9 add+1 %\ld x be ne$$1 suffici5t liquid to s(t5 ! rice p]fectly3 b %e mu/ be> 9 m9d t if n boil$ extremely ?ick & dry1 x w be difficult to make x into croquettes4#acf ,footnote #acf3 ,we mu/ repeat "h :at we h else:]e /at$ z ! result ( _m trials ( x1 t good rice w absorb & become t5d] ) ?ree times its own bulk or measure ( liquid4 ,?us1 an exact half p9t 7or half p\nd7 w require a p9t & a half1 ) an extremely g5tle degree ( heat1 to conv]t x into a ?or\ghly s(t b firm mass2 :i* w\ld1 p]haps1 be r too dry = croquettes4 ,a p9t ( milk to f\r ounces ( rice1 if well manag$1 w\ld answ] bett]4 ,,sav\ry ,,croquettes ,,( ,,rice4 7,,entr,e47 ,^! are made ) ! same prep>ation z ! cass]ole ( rice ( ,*apt] ,,xviii41 b x mu/ be boil$ v dry1 & left to become q cold be=e x is us$4 ,a few spoonsful ( ri* :ite sauce /irr$ into x :5 x is ne>ly t5d]1 w improve x mu*4 ,=m & holl[ ! croquettes z direct$ 9 ! la/ receipt2 fill !m ) a small portion ( m9c$ f[l1 p>tridge1 or pheasant 9 a ?ick sauce1 or ) a /ew$ oy/] or two cut 9 qu>t]s2 close ! rice p]fectly ov] !m2 egg1 & crumb ! croquettes1 fry & s]ve !m g>ni%$ ) crisp$ p>sley4 ,fr5* cooks mix sometimes a little grat$ ,p>mesan *eese ) ! rice at ! mom5t x is tak5 f ! fire1 & roll ! croquettes 9 m aft] !y are egg$2 !y press ?is on & dip !m aga9 9 egg1 & !n into ! crumbs4 ,raise ! pan high above ! fire :5 ! croquettes are lightly br[n$1 t !y may heat ?r\gh2 !n height5 ! col\r1 & lift !m out imm$iately4 ,,rissoles4 7,,entr,e47 ,?is is ! ,fr5* "n = small fri$ pa/ry ( v>i\s =ms1 fill$ ) meat or fi% previ\sly cook$2 !y may be made ) brio*e1 or ) light puff-pa/e1 ei!r ( :i* mu/ be roll$ extremely ?94 ,cut x ) a small r\nd cutt] flut$ or pla92 put a little ri* m9ce1 or good p\nd$ meat1 9 ! c5tre1 & moi/5 ! edges1 & press !m securely toge!r t !y may n bur/ op5 9 ! fry+4 ,! rissoles may be =m$ l small patties1 by lay+ a second r\nd ( pa/e ov] ! meat1 or l cannelons2 !y may1 likewise1 be bru%$ ) egg1 & spr9kl$ ) v]micelli1 brok5 small1 or ) f9e crumbs4 ,!y are sometimes made 9 ! =m ( croquettes1 ! pa/e be+ ga!r$ r\nd ! meat1 :i* mu/ =m a ball4#acg ,footnote #acg3 ,if our space w p]mit1 m m9ute directions = ^!1 & o!r small di%es ( ! k9d1 %all be giv5 9 ! *apt] ( ,=eign ,cook]y4 ,9 fry+ !m1 adopt ! same plan z = ! croquettes1 rais+ ! pan z soon z ! pa/e is lightly col\r$4 ,s]ve all ^! fri$ di%es well dra9$1 & on a napk94 ,f #e to #g m9utes1 or less4 ,,v ,,sav\ry ,,engli% ,,rissoles4 7,,entr,e47 ,make ! =cemeat ,no4 #a1 ,*apt] ,,viii41 suffici5tly firm ) unbeat5 yolk ( egg1 to roll r ?9 on a well-fl\r$ bo>d2 cut x into v small r\nds1 put a little p\nd$ *ick5 9 ! c5tre ( "o half1 moi/5+ ! edges ) wat]1 or :ite ( egg1 lay ! rema9+ r\nds ov] ^!1 close !m securely1 & fry !m 9 butt] a f9e light br[n2 dra9 & dry !m well1 & heap !m 9 ! middle ( a hot di%1 ^u a napk9 fold$ flat3 ^! rissoles may be egg$ & crumb$ be=e !y are fri$4 ,,small ,,fri$ ,,bread ,,patties1 ,,or ,,cr\/ades ,,( ,,v>i\s ,,k9ds4 ,^! may be ei!r sweet or sav\ry1 & _m ( !m may be s promptly prep>$1 t !y (f] a ready res\rce :5 an extra di% is unexpect$ly requir$4 ,!y %\ld be c>efully fri$ v crisp1 & ( a f9e equal gold col\r1 ei!r 9 cl>ifi$ m>r[1 = :i* we give our own receipt1 or 9 really good butt]4 ,,dresd5 ,,patties1 ,,or ,,cr\/ades4 7,v delicate47 ,p>e ! cru/ neatly f "o or two ,fr5* rolls1 slice (f ! ends1 & divide ! rema9d] into z _m patties z ! size ( ! rolls w all[2 holl[ !m 9 ! c5tre1 dip !m into milk or ?9 cream1 & lay !m on a dra9] ov] a di%2 p\r a spoonful or two m ( milk ov] !m at int]vals1 b n suffici5t to cause !m to break2 bru% !m ) egg1 rasp ! cru/ ( ! rolls ov] !m1 fry & dra9 !m well1 fill !m ) a good m9ce1 or ) /ew$ mu%rooms or oy/]s1 & s]ve !m v hot ^u a napk92 !y may be fill$ = ! second c\rse ) w>m apricot m>malade1 *]ry-jam1 or o!r good pres]ve4 ,?is receipt came to u direct f ,dresd51 & on te/+ x we f\nd x answ] excell5tly1 & ins]t$ x 9 an e>li] edition ( ! pres5t "w4 ,we "n ?is simply because x has be5 appropriat$1 ) _m o!r ( our receipts1 by a contempor>y writ] )\t a ^w ( ackn[l$gm5t4 ,,to ,,prep>e ,,beef ,,m>r[ ,,= ,,fry+ ,,cr\/ades1 ,,sav\ry ,,toa/s1 ,c4 ,at a season :5 butt] ( pure flav\r is (t5 procur$ ) difficulty1 beef-m>r[1 c>efully cl>ifi$1 is a valuable sub/itute = x2 &1 z x is abundantly conta9$ 9 ! jo9ts :i* are 9 con/ant reque/ = s\p-mak+1 x is ( slight comp>ative co/ 9 a well manag$ kit*54 ,x is (t5 ?r[n into ! /ock-pot by c>eless or indol5t cooks1 in/ead ( be+ r5d]$ available = ! _m purposes to :i* x is admirably adapt$4 ,take x f ! bones z fre% z possible1 put x into a :ite j>1 & melt x ) a v g5tle degree ( heat at ! m\? ( ! ov51 or by ! side ( ! /ove1 tak+ all precaution to prev5t its be+ smok$ or discol\r$2 /ra9 x (f1 ?r\gh a v f9e sieve or musl91 into a clean pan or pans1 & set x aside = use4 ,x w be entirely flav\rless if prep>$ ) due c>e & att5tion2 b1 if dissolv$ ) too great a degree ( heat1 x w acquire ! ta/e almo/ ( dripp+4 ,a small quantity ( f9e salt may be spr9kl$ into ! pan ) x :5 x is us$ = fry+4 ,,small ,,cr\/ades1 ,,or ,,bread ,,patties1 ,,dress$ ,,9 ,,m>r[4 7,au?or's ,receipt47 ,cut v ev5ly1 f a firm /ale loaf1 slices ne>ly an in* & a half ?ick1 & ) a pla9 or flut$ pa/e-cutt] ( betwe5 two & ?ree in*es wide press out ! numb] ( patties requir$1 loos5+ !m g5tly f ! t91 to prev5t _! break+2 !n1 ) a pla9 cutt]1 sc>cely m ?an half ! size1 m>k out ! space :i* is aft]w>ds to be holl[$ f x4 ,melt "s cl>ifi$ beef-m>r[ 9 a small saucepan or fry+-pan1 &1 :5 x beg9s to boil1 put 9 ! patties1 & fry !m g5tly until !y are equally col\r$ ( a pale gold5 br[n4 ,9 lift+ !m f ! pan1 let ! m>r[ 7or butt]7 dra9 well f !m2 take out ! r\nds :i* h be5 m>k$ on ! tops1 & scoop out "p ( ! inside crumb1 b leave !m ?ick en\gh to conta9 securely ! gravy ( ! prep>ation put into !m4 ,fill !m ) any good patty-meat1 & s]ve !m v hot on a napk94 ,obs4--,^! cr\/ades are equally good if dipp$ into cl>ifi$ butt] or m>r[1 & bak$ 9 a tol]ably quick ov54 ,x is well1 9 ei!r case1 to place !m on a w>m %eet ( d\ble :ite blott+-pap] :ile !y are be+ fill$1 z x w absorb ! sup]flu\s fat4 ,a ri* m9ce1 ) a ?ick1 well-adh]+ sauce1 ei!r ( mutton & mu%rooms1 or oy/]s1 or ) f9e h]bs & an es*alot or two2 or ( v5ison1 or h>e1 or p>tridges1 may be appropriately us$ = !m4 ,,small ,,cr\/ades ,,la ,,bonne ,,maman4 7,! ,gr&mama's ,patties47 ,prep>e ! cr\/ades z above1 or use = !m ,fr5* rolls ( v ev5 %ape1 cut 9 ?ick equal slices4 ,if q r\nd1 ! cru/ may be left on2 m>k ea* slice ) a small cutt] 9 ! c5tre1 dip ! cr\/ades into butt] or m>r[1 fry !m lightly1 or bake !m )\t p]mitt+ !m to become v h>d2 empty1 & !n fill !m2 di% !m )\t a napk91 & p\r "s good br[n gravy r\nd1 b n ov] !m4 ,obs4--,f be+ cook$ )\t butt]1 ^! & ! prec$+ patties are adapt$ to a ,jewi% table4 ,,curri$ ,,toa/s ,,) ,,an*ovies4 ,fry lightly1 9 good butt]1 cl>ifi$ m>r[1 or v pure olive oil1 "s slices ( bread1 free f cru/1 ( ab\t half an in* ?ick1 & two in*es & a half squ>e2 lift !m on to a di%1 & spread a n v ?ick lay] ( ,capta9 ,:ite's currie-pa/e on ! top2 place !m 9 a g5tle ov5 = ?ree or f\r m9utes1 !n lay two or ?ree fillets ( an*ovies on ea*1 replace !m 9 ! ov5 = a c\ple ( m9utes1 & s5d !m imm$iately to table4 ,_! pung5cy may be height5$ by ! addition ( cay5ne pepp]1 :5 a v hot prep>ation is lik$4 ,obs4--,we h spok5 b slightly 9 our *apt] ( curries ( ,capta9 ,:ite's currie-pa/e1 ?\gh = _m ye>s we h _h x us$ 9 pref]5ce to any o!r1 & always f\nd x excell5t4 ,latt]ly1 h[ev]1 x has be5 obta9$ ) r less facility ?an :5 att5tion 0 fir/ attract$ to x4 ,! la/ :i* we procur$ direct$1 on ! label ( ! j>1 t ord]s = x %\ld be s5t p] po/ to #hc1 ,cop5hag5 ,/reet1 ,isl+ton4 ,x may1 h[ev]1 be procur$ )\t d\bt f any good purveyor ( sauces & o!r condim5ts4 ,x is sold 9 j>s ( all sizes1 ! price ( ! smalle/ be+ "o-&-sixp5ce4 ,we c]ta9ly ?9k x mu* sup]ior to any ( ! o!rs :i* we h te/$1 its flav\r be+ peculi>ly agreeable4 ,,to ,,fillet ,,an*ovies4 ,dra9 !m well f ! pickle1 take (f ! heads & f9s1 lay !m sep>ately on a plate1 & scrape (f ! sk9 entirely2 !n place !m on a clean di% & ) a %>p-edg$ knife raise ! fle% on ei!r side ( ! back-bone1 pass+ x f ! tail to ! %\ld]s1 & keep+ x ne>ly flat z x is work$ along4 ,divide ea* side 7or fillet7 9 two1 & use !m z direct$ = ! prec$+ toa/s or o!r purposes4 ,!y make excell5t simple s&wi*es ) slices ( bread & butt] only2 b v sup]ior ones :5 !y are pott$ or made into an*ovy butt]4 ,,sav\ry ,,toa/s4 ,cut "s slices ( bread free f cru/1 ab\t half an in* ?ick & two in*es & a half squ>e2 butt] ! tops ?ickly1 spread a little mu/>d on !m1 & !n cov] !m ) a deep lay] ( grat$ *eese & ( ham season$ r highly ) cay5ne2 fry !m 9 good butt]1 b d n turn !m 9 ! pan2 lift !m out1 & place !m 9 a ,dut* ov5 = ?ree or ,,tn3 miss+ ^w4 m9utes to dissolve ! *eese3 s]ve !m v hot4 ,to #d tablespoonsful ( grat$ ,engli% *eese1 an equal portion ( v f9ely m9c$1 or grat$ ham2 b ( ,p>mesan1 or ,gruyre1 #f tablespoonsful4 ,season+ ( mu/>d & cay5ne4 ,obs4--,^! toa/s1 = :i* we give ! orig9al receipt unalt]$1 may be s]v$ 9 ! *eese-c\rse ( a d9n]4 ,su* m]e 8reli%es0 z !y are call$1 d n seem to u to dem& mu* ( our space1 or _m ( !m :i* are v easy ( prep>ation might be ins]t$ "h3 a good cook1 h[ev]1 w easily supply !m at slight exp5se4 ,truffles m9c$1 season$1 & /ew$ t5d] 9 butt] ) an es*alot or two1 may be s]v$ on fri$ toa/s or crotons & w g5]ally be lik$4 ,,to ,,*oose ,,macc>oni ,,& ,,o!r ,,italian ,,pa/es4 ,! ,naples macc>oni1 ( :i* ! pipes are l>ge1 & some:at ?91 %\ld be select$ = ! table 9 pref]5ce to ! ,g5oa1 :i* is less 9 size1 b m sub/antial1 & bett] suit$ to ! =mation ( ! v>i\s fanciful timbales#ach = :i* x is usually *os54 ,we h ins]t$ "h no receipts = ^!1 because unless v skilfully prep>$ !y are sure to fail1 & !y are n 9 mu* reque/ 9 ?is c\ntry1 unless x be at ! tables ( ! ari/ocracy1 = :i* !y are prep>$ by effici5t cooks4 ,( ! ribbon macc>oni 7or lazanges7 we h giv5 p>ticul>s 9 ! pages :i* foll[4 ,! mac>onc9i1 ?\gh n mu* l>g] ?an a /raw1 requires mu* boil+ = its size1 to r5d] x s(t4 ,! cel]y-macc>oni is made v l>ge & ( an ornam5tal =m1 b 9 %ort l5g?s4 ,x is us$ by 8pr(ess$0 cooks z a sort ( cru/ or case = qu5elle-=cemeat1 or o!r exp5sive prep>ations ( ! same nature4 ,! r+ or cut macc>oni is ano!r =m giv5 to ! ,italian pa/e3 x may be _h at almo/ any good =eign w>eh\se4 ,footnote #ach3 ,= an explanation ( ! t]m timbale1 ! read] is ref]r$ to ! gloss>y at ! comm5cem5t ( ?is volume4 ,all ^! pa/es %\ld be ( a yell[i% t9t 7by no means :ite z "o sees !m :5 !y are ( inf]ior quality72 !y %\ld also be q fre%1 z !y contract a mo/ unpleasant flav\r f be+ too long /or$4 ,! ,naples v]micelli1 :i* is mu* l>g] ?an any o!r1 may be dress$ l macc>oni3 by _m p]sons x is also pref]r$ to ! small] v>ieties = s]v+ 9 s\p4 ,,to ,,boil ,,macc>oni4 ,we h always f\nd ! cont95tal mode ( dress+ macc>oni ! be/4 ,engli% cooks sometimes soak x 9 milk & wat] = an h\r or m1 be=e x is boil$1 t ! pipes may be swoll5 to ! utmo/1 b ?is is apt to r5d] x pulpy1 ?\gh its appe>ance may be improv$ by x4 ,drop x lightly1 & by degrees1 into a l>ge pan ( fa/-boil+ wat]1 into :i* a little salt1 & a bit ( butt] ! size ( a walnut1 h previ\sly be5 ?r[n1 & ( :i* ! boil+ %\ld n be /opp$ by ! addition ( ! macc>oni4 ,9 ab\t ?ree-qu>t]s ( an h\r ! ,naples macc>oni w be suffici5tly t5d]3 e k9d %\ld always be p]fectly cook$1 = o!rwise x w prove v indige/ible1 b ! pipes ( t commonly s]v$ %\ld rema9 entire4 ,p\r x into a l>ge cull5d]1 & dra9 ! wat] well f x4 ,x %\ld be v s(tly boil$ aft] ! fir/ m9ute or two4 ,"t ( boil+3--,naples macc>oni1 ab\t #c_/d h\r2 ,g5oa1 ne>ly or q #a h\r2 mac>onc9i1 #bj to #be m9utes2 cut macc>oni1 #aj m9utes2 ,naples v]micelli 79 wat]71 ab\t #bj m9utes2 long] 9 s\p1 or milk4 ,,ribbon ,,macc>oni4#aci ,footnote #aci3 ,! be/ ribbon-macc>oni :i* we h ev] _h1 0 f ,mr4 ,cobbett's1 #ah1 ,pall ,mall4 ,x is r high] 9 price ?an ! pipe macc>oni1 b swells s mu* 9 ! boil+ t a l>ge quantity ( x is n requir$ = a di%4 ,we ought to add t ,mr4 ,cobbett's is n a pr(ess$ly *eap h\se1 b t all he supplies is ( excell5t quality4 ,?is k9d ( macc>oni1 ?\gh m delicate 9 flav\r & mu* m quickly boil$ ?an ! pipe macc>oni1 is f> less frequ5tly se5 at ,engli% tables2 yet x is extremely good 9 _m simple =ms & v :olesome1 !re=e well suit$ to invalids & *ildr5 z well z to p]sons 9 heal?4 ,drop x gradually into pl5ty ( boil+ wat]1 & turn x ov] occasionally t x may be equally done4 ,dra9 x ?or\ghly :5 x is p]fectly t5d]1 & s]ve x quickly ei!r q pla91 to be eat5 in/ead ( vegetables or rice2 or ) a compote ( fruit2 or ) sug> & c9namon1 or lemon juice2 or prep>$ 9 any ( ! modes indicat$ = ! ,naples macc>oni4 ,to be boil$ #ae to #ah m9utes4 ,,dress$ ,,macc>oni4 ,aft] c>eful & repeat$ trial ( diff]5t modes ( dress+ v>i\s k9ds ( macc>oni1 we f9d t 9 prep>+ !m ) ,p>mesan *eese1 unmix$ ) any ( a m mell[ nature1 !re is always a *ance ( failure1 f its t5d5cy to ga!r into lumps2 we w\ld !re=e recomm5d ! inexp]i5c$ read] to sub/itute = x 9 "p1 at lea/1 any f9ely flav\r$ ,engli% *eese2 & ! bett] to ensure its bl5d+ smoo?ly ) ! o!r +r$i5ts 7:5 nei!r :ite1 nor any o!r ?ick5$ sauce is us$ ) x71 to dissolve ! butt]1 & to /ir to x a small teaspoonful ( fl\r1 be=e any liquid is add$1 !n c>efully to mix ) x ! cream or gravy1 z direct$ = ,sauce ,t\rne1 ,*apt] ,v41 & to give ?is a boil be=e ! macc>oni & *eese are add$3 if g5tly toss$ z ^! become hot1 ! :ole w be smoo?1 & ! *eese w adh]e prop]ly to ! pa/e4 ,f\r ounces ( pipe macc>oni is suffici5t = a small di%1 b f six to eight %\ld be prep>$ = a family p>ty :]e x is lik$4 ,! common ,engli% mode ( dress+ x is ) grat$ *eese1 butt]1 & cream1 or milk4 ,fr5* cooks sub/itute g5]ally a spoonful or two ( v /rong ri* jelli$ gravy = ! cream2 & ! ,italians1 among/ _! _m o!r modes ( s]v+ x1 toss x 9 ri* br[n gravy1 ) suffici5t grat$ *eese to flav\r ! :ole /rongly2 !y s5d x to table also simply laid into a good ,espagnole or br[n gravy 7t drawn f ! /ufato1#adj = example71 accompani$ by a plate ( grat$ *eese4 ,ano!r1 & an easy mode ( dress+ x is to boil & dra9 x well1 & to put x into a deep di%1 /rew+ grat$ *eese on e lay]1 & add+ bits ( fre% butt] to x4 ,! top1 9 ?is case1 %\ld be cov]$ ) a lay] ( f9e bread-crumbs1 mix$ ) grat$ *eese2 ^! %\ld be moi/5$ pl5tifully ) cl>ifi$ butt]1 & col\r giv5 to !m 9 ! ov51 or be=e ! fire2 ! crumbs may be omitt$1 & a lay] ( *eese sub/itut$ = !m4 ,an excell5t prep>ation ( macc>oni may be made ) any well-flav\r$1 dry :ite *eese1 :i* c be grat$ easily1 at mu* less co/ ?an ) ! ,p>mesan1 :i* is exp5sive1 & 9 ! c\ntry n always procurable3 & we ?9k t ! br[n gravy & a season+ ( cay5ne are great improvem5ts to x4 ,footnote #adj3 ,see ,*apt] ( ,=eign ,cook]y4 ,macc>oni1 #f oz42 butt]1 #c oz42 ,p>mesan 7or o!r7 *eese1 #f oz42 cream1 #d tablespoonsful4 ,obs4--,less ( butt] & *eese c be us$ by ! /rict economi/4 ,,macc>oni ,,la ,,re9e4 ,?is is a v excell5t & delicate mode ( dress+ macc>oni4 ,boil eight ounces 9 ! usual way1 & by ! "t x is suffici5tly t5d]1 dissolve g5tly t5 ounces ( any ri*1 well flav\r$ :ite *eese 9 full ?ree-qu>t]s ( a p9t ( good cream2 add a little salt1 a r full season+ ( cay5ne1 f half to a :ole saltspoonful ( p\nd$ mace1 & a c\ple ( ounces ( sweet fre% butt]4 ,! *eese %\ld1 9 ! fir/ in/ance1 be slic$ v ?91 & tak5 q free ( ! h>d "p adjo9+ ! r9d2 x %\ld be /irr$ 9 ! cream )\t int]mission until x is entirely dissolv$1 & ! :ole is p]fectly smoo?3 ! macc>oni1 previ\sly well dra9$1 may !n be toss$ g5tly 9 x1 or aft] x is di%$1 ! *eese may be p\r$ equally ov] ! macc>oni4 ,! :ole1 9 ei!r case1 may be ?ickly cov]$ be=e x is s5t to table1 ) f9e crumbs ( bread fri$ ( a pale gold col\r1 & dri$ p]fectly1 ei!r be=e ! fire or 9 an ov51 :5 su* an addition is consid]$ an improvem5t4 ,z a matt] ( precaution1 x is bett] to boil ! cream be=e ! *eese is melt$ 9 x2 ri* :ite sauce1 or b*amel1 made n v ?ick1 ) an additional ounce or two ( butt]1 may be us$ to v>y & enri* ?is prep>ation4 ,if ,p>mesan *eese be us$ = x1 x mu/ ( c\rse be grat$2 b1 z we h said be=e1 x w n easily bl5d ) ! o!r +r$i5ts s z to be smoo?4 ,a portion ( ,/ilton1 free f ! blue m\ld1 w\ld h a good effect 9 ! pres5t receipt4 ,half ! quantity may be s]v$4 ,macc>oni1 #a_/b lb42 *eese1 #aj oz42 good cream1 #c_/d p9t 7or ri* :ite sauce72 butt]1 #b oz4 7or m72 little salt1 f9e cay5ne1 & mace4 ,,sem\l9a ,,& ,,pol5ta ,l',,itali5ne4 7,,good47 7,to s]ve in/ead ( ,macc>oni47 ,illu/ration3 ,maize4 ,?r[ into a qu>t ( milk1 :5 x is fa/ boil+1 half a teaspoonful ( salt1 & !n %ake lightly into x five ounces ( ! be/ sem\l9a2 /ir ! milk z ?is is add$1 & cont9ue to d s f eight to t5 m9utes1 lett+ ! mixture boil g5tly dur+ ! "t4 ,x %\ld be v ?ick1 & great c>e mu/ be tak5 to prev5t its /ick+ to ! saucepan1 :i* %\ld be plac$ ov] a cle> fire on a b> or trivet1 b n ^u ! coals4 ,p\r ! sem\l9a1 :5 x is done1 into a bas91 or a pla9 m\ld :i* x w n fill by an in* or two1 & let x rema9 "s h\rs 9 a cool place1 t x may become p]fectly cold2 x w !n turn out q solid1 & l a pudd+ 9 appe>ance4 ,cut x ) a l>ge1 %>p c>v+-knife1 or a bit ( ?9 wire1 into half-in* slices2 wa% ! bas9 into :i* x 0 p\r$ at fir/1 & butt] x well2 grate f six to eight ounces ( good *eese 7,p>mesan1 or any o!r71 & mix ) x a half-teaspoonful ( cay5ne1 & twice z mu* p\nd$ mace2 cl>ify f two to ?ree ounces ( fre% butt]1 & put a small quantity into ! bas91 /rew 9 a little ( ! *eese1 & !n lay 9 ! fir/ slice ( ! sem\l9a1 on ?is put a ?ick lay] ( ! *eese1 moi/5 x ) "s drops ( butt]1 & place ! second slice ^u x2 !n m *eese & butt]1 & cont9ue ?us until all ! sem\l9a is replac$ 9 ! bas92 put pl5ty ( *eese ^u ! top1 add ! rema9d] ( ! cl>ifi$ butt]1 & bake ! mixture = ab\t half an h\r 9 a g5tle ov54 ,x %\ld be ( a f9e gold5 col\r :5 s]v$4 ,turn x c>efully into a di%1 & s5d x in/antly to table4 ,a little ri* br[n gravy p\r$ r\nd might1 to "s ta/es1 improve x1 b x is excell5t )\t1 & may be sub/itut$ = macc>oni1 :i* x mu* resembles 9 flav\r4 ,x may be enri*$ by add+ butt] to ! milk1 or by mix+ ) x a portion ( cream2 & x may be br[n$ 9 a ,dut* ov51 :5 no o!r is 9 use4 ,9 ,italy ! fl\r ( ,indian corn1 :i* is mu* gr[n !re1 & eat5 by all ranks ( p1 is us$ = ?is di%2 b ! sem\l9a is p]haps r bett] suit$ to ,engli% ta/e & habits ( diet1 f be+ some:at light] & m delicate4 ,! maize-fl\r import$ f ,italy is sold at ! =eign w>eh\ses "h "u ! "n ( pol5ta1#ada ?\gh t prop]ly speak+ is1 we believe1 a boil$ or /ew$ prep>ation ( x1 :i* =ms ! mo/ common food ( ! poor] classes ( ! inhabitants ( _m ( ! ,italian /ates4 ,x seems to u sup]ior 9 quality to ! ,indian corn fl\r gr[n 9 ,am]ica4 ,footnote #ada3 ,?is 0 v5d$ at a suffici5tly high price 9 ?is c\ntry be=e ! maize meal 0 s l>gely import$ "h f ,am]ica4 ,new milk 7or milk mix$ ) cream71 #a qu>t2 salt1 l>ge #a_/b teaspoonful2 sem\l9a1 #e oz43 #aj m9utes4 ,grat$ *eese1 #f to #h oz42 cay5ne1 #a_/b teaspoonful2 mace1 #a small teaspoonful2 butt]1 #b to #c oz43 bak$ #a_/b h\r1 g5tle ov54 ,obs4--,a pla9 m\ld c be us$ in/ead ( ! bas94 ,,= ,,v>i\s ,,modes ,,( ,,dress+ ,,eggs1 ,,see ,,*apt] ,,xxii4 ---------------------------------------- -------------------------------- ,,*apt] ,,xx4 ,boil$ ,pudd+s4 ,illu/ration ,,g5]al ,,directions4 ,illu/ration3 ,pudd+ ,m\ld4 ,,all ! +r$i5ts = pudd+s %\ld be fre% & ( good quality4 ,x is a false economy to use = !m su* z h be5 too long /or$1 z ! slighte/ degree ( mu/9ess or ta9t 9 any "o ( ! articles ( :i* !y are compos$ w spoil all t are comb9$ ) x4 ,eggs %\ld always be brok5 sep>ately into a cup be=e !y are ?r[n toge!r 9 ! same bas91 z a s+le v bad "o w occasion ! loss ( _m :5 ?is precaution is neglect$4 ,!y %\ld also be cle>$ f ! specks ) scrupul\s att5tion1 ei!r ) ! po9t ( a small ?ree-prong$ =k :ile !y are 9 ! cup1 or by /ra9+ ! :ole ?r\gh a f9e hair-sieve aft] !y are beat54 ,! p]fect sweetness ( suet & milk %\ld be especially att5d$ to be=e !y are mix$ into a pudd+1 z no?+ c be m (f5sive ?an ! fir/ :5 x is ov]-kept1 nor worse 9 its effect ?an ! curdl+ ( ! milk1 :i* is ! c]ta9 result ( its be+ ev] s slightly s\r$4 ,currants %\ld be clean$1 & rais9s /on$ ) exce$+ c>e2 almonds & spices v f9ely p\nd$1 & ! r9ds ( oranges or lemons rasp$ or grat$ lightly (f1 t ! bitt] "p ( ! sk9 may be avoid$1 :5 !y are us$ = ?is1 or = any o!r class ( di%es2 if p>$1 !y %\ld be cut z ?9 z possible4 ,cu/>d pudd+s to h a good appe>ance1 mu/ be simm]$ only b )\t ceas+2 = if boil$ 9 a quick & c>eless mann]1 ! surface in/ead ( be+ smoo? & velvety1 w be full ( holes1 or honey-comb$1 z x is call$1 & ! :ey w fl[ f x & m+le ) ! sauce4 ,a ?ickly-butt]$ %eet ( writ+-pap] %\ld be laid betwe5 ! cu/>d mixture & ! clo? be=e x is ti$ ov]1 or ! cov] ( ! m\ld is clos$ ^u x2 & ! m\ld itself or ! bas9 9 :i* x is boil$1 & :i* %\ld always be q full1 mu/ likewise be well butt]$2 & aft] x is lift$ f ! wat] ! pudd+ %\ld be left 9 x = q five m9utes be=e x is di%$1 to prev5t its break+ or spread+ ab\t4 ,batt] is mu* light] :5 boil$ 9 a clo?1 & all[$ full room to swell1 ?an :5 conf9$ 9 a m\ld3 x %\ld be well beat5 ! in/ant be=e x is p\r$ into x1 & put into ! wat] imm$iately aft] x is securely ti$4 ,! clo? %\ld be moi/ & ?ickly fl\r$1 & ! pudd+ %\ld be s5t to table z exp$iti\sly z possible aft] x is done1 z x w quickly become heavy4 ,?is applies equally to all pudd+s made ) pa/e1 :i* are r5d]$ uneatable by any delay 9 s]v+ !m aft] !y are ready3 !y %\ld be op5$ a little at ! top z soon z !y are tak5 f ! boil] or /ewpan to p]mit ! escape ( ! /eam f )94 ,plum-pudd+s1 :i* x is cu/om>y to boil 9 m\lds1 are bo? light] & less dry1 :5 closely ti$ 9 /\t clo?s well butt]$ & fl\r$1 especially :5 !y are made 9 "p ) bread2 b :5 ?is is done1 c>e %\ld be tak5 n to all[ !m to burn to ! bottom ( ! pan 9 :i* !y are cook$2 & x is a good plan to lay a plate or di% "u !m1 by way ( precaution aga9/ ?is mis*ance2 x w n !n s mu* matt] :e!r !y be kept float+ or n4 ,x is ?\ght bett] to mix ^! entirely 7except ! liquid portion ( !m7 ! day be=e !y are boil$1 & x is p]haps an advantage :5 !y are ( l>ge size to d s1 b x is n really necess>y = small or common ones4 ,a v little salt improves all sweet pudd+s1 by tak+ (f ! insipidity1 & br++ out ! full flav\r ( ! o!r +r$i5ts1 b its pres5ce %\ld n be 9 ! slighte/ degree p]ceptible4 ,:5 br&y1 w9e1 or lemon-juice is add$ to !m x %\ld be /irr$ 9 briskly1 & by degrees1 q at la/1 z x w\ld be likely o!rwise to curdle ! milk or eggs4 ,_m p]sons pref] _! pudd+s /eam$2 b :5 ?is is n done1 !y %\ld be dropp$ into pl5ty ( boil+ wat]1 & be kept well cov]$ ) x until !y are ready to s]ve2 & ! boil+ %\ld nev] be all[$ to cease = an in/ant1 = !y soon become heavy if x be int]rupt$4 ,pudd+ & dumpl+ clo?s %\ld n only be laid into pl5ty ( wat] z soon z !y are tak5 (f1 & well wa%$ aft]w>ds1 b x is ess5tial to _! p]fect sweetness t !y %\ld be well & quickly dri$ 79 ! op5 air if possible71 !n fold$ & kept 9 a clean draw]4 ,,to ,,clean ,,currants ,,= ,,pudd+s ,,or ,,cakes4 ,put !m into a cull5d]1 /rew a h&ful ( fl\r ov] !m1 & rub !m g5tly ) ! h&s to sep>ate ! lumps1 & to deta* ! /alks2 "w !m r\nd 9 ! cull5d]1 & %ake x well1 :5 ! small /alks & /ones w fall ?r\gh x4 ,next p\r pl5ty ( cold wat] ov] ! currants1 dra9 & spread !m on a s(t clo?1 press x ov] !m to absorb ! moi/ure1 & !n lay !m on a clean ov5-t91 or a l>ge di%1 & dry !m v gradually 7or !y w become h>d71 ei!r 9 a cool ov5 or be=e ! fire1 tak+ c>e 9 ! latt] case t !y are n plac$ suffici5tly ne> x = ! a%es to fall among/ !m4 ,:5 !y are p]fectly dry1 cle> !m entirely f ! rema9+ /alks1 & f e /one t may be among/ !m4 ,! be/ mode ( detect+ ^! is to lay ! fruit at ! f> end ( a l>ge :ite di%1 or %eet ( pap]1 & to pass x lightly1 & 9 v small portions1 ) ! f+]s1 t[>ds oneself1 exam9+ x closely z ?is is done4 ,,to ,,/eam ,a ,,pudd+ ,,9 ,a ,,common ,,/ewpan ,,or ,,saucepan4 ,butt] & fill ! m\ld or bas9 z usual2 tie ov] x1 fir/1 a well-butt]$ pap]1 & !n a ?9 fl\r$ clo? or musl91 :i* %\ld be q small2 ga!r up & tie ! corn]s1 & be c>eful t no "p ( x1 or ( ! pap]1 rea*es to ! wat]2 p\r 9 f two to ?ree in*es dep? ( ?is1 accord+ to ! height ( ! m\ld1 & :5 x boils put 9 ! pudd+1 & press ! cov] ( ! /ewpan closely on2 !n boil x g5tly )\t ceas+ until x is done4 ,?is is ! saf] me?od ( boil+ all pudd+s made ) pol5ta1 or ) ! ,am]ican fl\r ( maize2 z well z _m o!rs ( ! cu/>d k9d1 :i* are easily spoil$ by ! admission ( wat] to !m4 ,z ! evaporation dim9i%es t 9 ! saucepan1 m1 ready-boil+1 mu/ be add$ if necess>y2 & be p\r$ c>efully d[n ! side ( ! pan )\t t\*+ ! pudd+4 ,,to ,,mix ,,batt] ,,= ,,pudd+s4 ,put ! fl\r & salt into a b[l1 & /ir !m toge!r2 :isk ! eggs ?or\ghly1 /ra9 !m ?r\gh a f9e hair-sieve1 & add !m v gradually to ! fl\r2 = if too mu* liquid be p\r$ to x at once x w be full ( lumps1 & x is easy ) c>e to keep ! batt] p]fectly smoo?4 ,beat x well & lightly ) ! back ( a /rong wood5 spoon1 & aft] ! eggs are add$ ?9 x ) milk to a prop] consi/5ce4 ,! :ites ( ! eggs beat5 sep>ately to a solid fro?1 & /irr$ g5tly into ! mixture ! in/ant be=e x is ti$ up = boil+1 or be=e x is put into ! ov5 to be bak$1 w r5d] x rem>kably light4 ,:5 fruit is add$ to ! batt]1 x mu/ be made ?ick] ?an :5 x is s]v$ pla91 or x w s9k to ! bottom ( ! pudd+4 ,batt] %\ld nev] /ick to ! knife :5 x is s5t to table3 x w d ?is bo? :5 a suffici5t numb] ( eggs are n mix$ ) x1 & :5 x is n en\gh cook$4 ,ab\t f\r eggs to ! half p\nd ( fl\r w make x firm en\gh to cut smoo?ly4 ,,suet-,,cru/1 ,,= ,,meat ,,or ,,fruit ,,pudd+s4 ,cle> (f ! sk9 f "s fre% beef kidney-suet1 hold x firmly ) a =k1 & ) a %>p knife slice x ?91 free x entirely f fibre1 & m9ce x v f9e3 six ounces ?us prep>$ w be f\nd q suffici5t = a p\nd ( fl\r4 ,mix !m well toge!r1 add half a teaspoonful ( salt = meat pudd+s1 & a ?ird z mu* = fruit ones1 & suffici5t cold wat] to make ! :ole into a v firm pa/e2 "w x smoo?1 & roll x out ( equal ?ickness :5 x is us$4 ,! weight ( suet %\ld be tak5 aft] x is m9c$4 ,?is cru/ is s mu* light]1 & m :olesome ?an t :i* is made ) butt]1 t we _c refra9 f recomm5d+ x 9 pref]5ce to our read]s4 ,"s cooks m]ely slice ! suet 9 ?9 %av+s1 mix x ) ! fl\r1 & beat ! cru/ ) a pa/e-roll]1 until ! fl\r & suet are p]fectly incorporat$2 b x is bett] m9c$4 ,fl\r1 #b lbs42 suet1 #ab oz42 salt1 #a teaspoonful2 wat]1 #a p9t4 ,,butt] ,,cru/ ,,= ,,pudd+s4 ,:5 suet is dislik$ = cru/1 butt] mu/ supply its place1 b !re mu/ be no int]mixture ( l>d 9 pa/e :i* is to be boil$4 ,eight ounces to ! p\nd ( fl\r w r5d] x suffici5tly ri* = mo/ eat]s1 & less w g5]ally be pref]r$2 ri* cru/ ( ?is k9d be+ m indige/ible by f> ?an t :i* is bak$4 ,! butt] may be lightly brok5 into ! fl\r be=e ! wat] is add$1 or x may be laid on1 & roll$ into ! pa/e z = puff-cru/4 ,a small portion ( salt mu/ be add$ to x always1 & = a meat pudd+ ! same proportion z direct$ 9 ! prec$+ receipt4 ,= kit*51 or = q common family pudd+s1 butt] & cl>ifi$ dripp+ are us$ sometimes 9 equal proportions4 ,f ?ree to f\r ounces ( ea* w be suffici5t = ! p\nd & qu>t] ( fl\r4 ,fl\r1 #a lb42 butt]1 #h oz42 salt1 = fruit pudd+s1 #a_/b saltspoonful2 = meat pudd+s1 #a_/b teaspoonful4 ,,sav\ry ,,pudd+s4 ,! p]fect mann] 9 :i* ! nutrim5t & flav\r ( an inf9ite v>iety ( vi&s may be pres]v$ by enclos+ & boil+ !m 9 pa/e1 is a great recomm5dation ( ?is purely ,engli% class ( di%es1 ! advantages ( :i* =eign cooks are beg9n+ to ackn[l$ge4 ,if really well made1 ^! sav\ry pudd+s are wor?y ( a place on any table2 ?\gh ! decrees ( fa%ion--:i* 9 _m in/ances h s mu* m influ5ce ) u ?an !y des]ve--h hi!rto conf9$ !m almo/ entirely to ! simple family d9n]s ( ! middle classes2 b we are b\nd to ackn[l$ge t ev5 :]e !y are mo/ commonly s]v$ !y are seldom prep>$ ) a cr$itable degree ( skill2 & !y are equally un9vit+ & un:olesome :5 heavily & co>sely concoct$4 ,f ! g5]al sugge/ions :i* we make "h1 & ! few detail$ receipts :i* foll[1 a clev] cook w easily comp\nd !m to suit ! ta/e & means ( h] employ]s2 = !y may be ei!r v ri* & exp5sive1 or q ! rev]se4 ,v5ison 7! neck is be/ = ! purpose71 int]m+l$ or n ) truffles2 sweetbreads slic$1 & oy/]s or nicely prep>$ button-mu%rooms 9 alt]nate lay]s1 ) good veal /ock = gravy2#adb pheasants1 p>tridges1 moorf[l1 woodcocks1 snipes1 plov]s1 :eate>s1 may all be conv]t$ into ! fir/ class ( ^!2 & veal kidneys1 season$ ) f9e h]bs1 w supply ano!r v>iety ( !m4 ,_m p]sons l eels dress$ 9 ?is way1 b !y are unsuit$ to delicate eat]s3 & sausages are liable to ! same objection2 & s is a h>slet pudd+1 :i* is held 9 mu* e/eem 9 c]ta9 c\nties1 & :i* is made ( ! he>t1 liv]1 kidneys1 c41 ( a pig4 ,we c recomm5d z bo? :olesome & economical ! receipts :i* foll[1 = ! m simple k9d ( sav\ry pudd+s1 & :i* may s]ve z guides = su* o!rs z ! intellig5ce ( ! cook may sugge/4 ,footnote #adb3 ,! liquor ( ! oy/]s %\ld be add$ :5 !y are us$4 ,,beef-,,/eak1 ,,or ,,john ,,bull',s ,,pudd+4 ,all meat pudd+s are m conv5i5tly made 9 deep pans1 m\lds1 or bas9s hav+ a ?ick rim1 bel[ :i* ! clo?s c be ti$ )\t ! haz>d ( _! slipp+ (f2 & z ! pudd+s %\ld by no means be turn$ out be=e !y are s5t to table1 "o to mat* ! d9n]-s]vice1 at lea/ 9 col\r1 is desirable4#adc ,roll out a suet cru/ to half an in* 9 ?ickness1 l9e ev5ly ) x a qu>t1 or any o!r siz$ bas9 t may be pref]r$1 & raise ! cru/ f an in* & a half to two in*es above ! edge4 ,fill x ) lay]s ( well-kept rump-/eak1 neatly trimm$1 & season$ ) salt & pepp]1 or cay5ne2 p\r 9 "s cold wat] to make ! gravy2 roll out ! cov]1 moi/5 ! edge1 z well z t ( ! pudd+2 draw & press !m toge!r c>efully1 fold !m ov]1 %ake out a clo? :i* has be5 dipp$ into hot wat]1 wrung out1 & well fl\r$2 tie x ov] ! pudd+1 ga!r ! corn]s toge!r1 tie !m ov] ! top ( ! pudd+1 put x into pl5ty ( fa/ boil+ wat]1 & let x rema9 9 f ?ree to five h\rs1 accord+ to its size4 ,! in/ant x is lift$ out1 /ick a =k q ?r\gh ! middle ( ! pa/e to prev5t its bur/+2 remove ! clo? quickly1 & cut a small r\nd or squ>e 9 ! top to all[ ! /eam to escape1 & s]ve ! pudd+ imm$iately4 ,?\gh n consid]$ v admissible to an elegantly s]v$ table1 ?is is a fav\rite di% ) _m p]sons1 & is (t5 9 great e/eem ) sportsm51 = :om x is provid$ 9 pref]5ce to f>e :i* requires great] exactness 9 ! "t ( cook+2 z an additional h\r's boil+1 or ev5 m1 w h little effect on a l>ge pudd+ ( ?is k9d1 beyond r$uc+ ! quantity ( gravy1 & r5d]+ x v ?ick4 ,footnote #adc3 ,x is n[ cu/om>y 9 "s families to h bo? meat & fruit pudd+s boil$ & s]v$ 9 pie or t>t-di%es4 ,!y are l9$ entirely ) v ?9 cru/1 or m]ely edg$ ) x1 accord+ to ta/e2 !n fill$1 clos$1 & cook$ 9 ! usual mann]4 ,! plan is a good & conv5i5t "o1 :]e ! light upp]-cru/ is pref]r$ to ! heavy & sodd5 "p :i* is "u ! meat4 ,9 ,k5t & ,sussex1 %all[ pans1 9 =m some:at resembl+ a l>ge deep sauc]1 are sold expressly = boil+ meat pudd+s4 ,"s cooks fl\r ! meat slightly be=e x is laid into ! cru/1 b we d n ?9k x an improvem5t3 :]e fat is lik$1 a portion may be add$ ) ! lean1 b all sk9 & s9ew %\ld be c>efully reject$4 ,beat ! /eak ) a pa/e roll]1 or cutlet-bat1 %\ld x n appe> to be p]fectly t5d]1 & divide x into portions ab\t ! wid? ( two f+]s4 ,two or ?ree doz5s ( oy/]s1 be>d$ & wa%$ free f grit 9 _! own liquor 7:i* %\ld aft]w>ds be /ra9$ & p\r$ into ! pudd+71 may be int]m+l$ ) ! meat4 ,a true epicurean receipt = ?is di% directs ! pa/e to be made ) veal-kidney suet1 & fill$ ) alt]nate lay]s ( ! inside ( ! sirlo91 slic$ & season$1 & ( f9e plump native oy/]s1 int]mix$ ) an occasional small slice ( ! veal fat4 ,,small ,,beef-,,/eak ,,pudd+4 ,make into a v firm smoo? pa/e1 "o p\nd ( fl\r1 six ounces ( beef-suet f9ely m9c$1 half a teaspoonful ( salt1 & half a p9t ( cold wat]4 ,l9e ) ?is a bas9 :i* holds a p9t & a half4 ,season a p\nd ( t5d] /eak1 free f bone & sk91 ) half an ounce ( salt & half a teaspoonful ( pepp] well mix$ toge!r2 lay x 9 ! cru/1 p\r 9 a qu>t] ( a p9t ( wat]1 roll out ! cov]1 close ! pudd+ c>efully1 tie a fl\r$ clo? ov]1 & boil x = ?ree h\rs & a half4 ,we give ?is receipt 9 addition to ! prec$+ "o1 z an exact guide = ! proportions ( meat-pudd+s 9 g5]al4 ,fl\r1 #a lb42 suet1 #f oz42 salt1 #a_/b teaspoonful2 wat]1 #a_/b p9t2 rump-/eak1 #a lb42 salt1 #a_/b oz42 pepp]1 #a_/b teaspoonful2 wat]1 #a_/d p9t3 #c-a_/b h\rs4 ,,ru? ,,p9*',s ,,beef-,,/eak ,,pudd+4 ,to make ,ru? ,p9*'s celebrat$ pudd+ 7kn[n also z beef-/eak pudd+ la ,dick5s71 sub/itute six ounces ( butt] = ! suet 9 ?is receipt1 & moi/5 ! pa/e ) ! well-beat5 yolks ( f\r eggs1 or ) ?ree :ole ones1 mix$ ) a little wat]2 butt] ! bas9 v ?ickly be=e ! pa/e is laid 91 z ! pudd+ is to be turn$ out ( x = table4 ,9 all else proce$ exactly z above4 ,,mutton ,,pudd+4 ,mutton fre$ p]fectly f fat1 & mix$ ) two or ?ree slic$ kidneys1 makes an excell5t pudd+4 ,! meat may be spr9kl$ ) f9e h]bs z x is laid into ! cru/4 ,?is w require r less boil+ ?an ! prec$+ pudd+s1 b x is made 9 precisely ! same way4 ,,p>tridge ,,pudd+4 7,v ,good47 ,sk9 a brace ( well-kept p>tridges & cut !m d[n into jo9ts2 l9e a deep bas9 ) suet cru/1 obs]v+ ! directions giv5 9 ! prec$+ receipts2 lay 9 ! birds1 :i* %\ld be r highly season$ ) pepp] or cay5ne1 & mod]ately ) salt2 p\r 9 wat] = ! gravy1 close ! pudd+ ) c>e1 & boil x f ?ree h\rs to ?ree & a half4 ,! true flav\r ( ! game is admirably pres]v$ by ?is mode ( cook+4 ,:5 mu%rooms are pl5tiful1 put a lay] ( buttons1 or small flaps1 clean$ z = pickl+1 alt]nately ) a lay] ( p>tridge1 9 fill+ ! pudd+1 :i* w !n be mo/ excell5t eat+3 ! cru/ may be left unt\*$1 & m]ely empti$ ( its cont5ts1 :]e x is object$ to1 or its place may be suppli$ ) a ri*] "o made ( butt]4 ,a season+ ( p\nd$ mace or nutmeg c be us$ at discretion4 ,pudd+s ( veal1 *ick5s1 & "y rabbits1 may all be made by ?is receipt1 or ) ! addition ( oy/]s1 :i* we h already notic$4 ,a ,,peas ,,pudd+4 7,to s]ve ) boil$ pork47 ,sep>ate c>efully f a p9t ( good mell[ split peas1 all t are worm-eat52 wa% ! rema9d] well1 & soak !m = a night 9 pl5ty ( s(t wat]4 ,! foll[+ day tie !m up 9 a ?ick pudd+ clo?1 giv+ !m room to swell1 cov] !m well ) cold s(t wat] & boil !m g5tly f two h\rs to two & a half3 if !y are n !n q t5d]1 !y are ( bad quality1 & _c be r5d]$ s4 ,lift !m into a cull5d]1 untie ! clo?1 & cru% !m to a pa/e ) a wood5 spoon1 /ir 9 a good slice ( butt]1 & a season+ ( pepp] & salt1 tie !m up aga9 v tight1 & boil !m = half an h\r2 turn ! pudd+ g5tly into a di% t x may n break1 & s]ve x z hot z possible4 ,?is is ! common old-fa%ion$ mode ( prep>+ a peas pudd+1 & _m p]sons pref] x to ! m mod]n "o :i* foll[s4 ,soak1 & boil ! peas z above1 dra9 ! wat] well f !m be=e ! clo? is unti$1 rub !m ?r\gh a cull5d] or sieve1 mix ! season+ & ! butt] ?or\ghly ) !m1 !n add to !m gradually ?ree well :isk$ eggs1 tie ! mixture tightly & closely 9 a fl\r$ clo?1 & boil x = "o h\r4 ,good split peas1 #a p9t2 soak$ 9 s(t wat] #a night4 ,boil$ #b to #b-a_/b h\rs4 ,butt]1 #a oz43 salt1 pepp]3 boil aga9 #bj to #cj m9utes4 ,or3 butt]1 #a-a_/b oz42 eggs1 #c3 boil$ #a h\r4 ,obs4--,:5 s(t wat] _c be _h1 half a teaspoonful ( c>bonate ( soda mu/ be /irr$ into t 9 :i* ! peas are boil$4 ,!y mu/ h room to swell or !y w be h>d2 b if too mu* be giv5 !m !y w be wat]y1 & x w be difficult to conv]t !m into a pudd+ at all4 ,,w9e ,,sauce ,,= ,,sweet ,,pudd+s4 ,boil g5tly toge!r = t5 or fifte5 m9utes ! v ?9 r9d ( half a small lemon1 ab\t an ounce & a half ( sug>1 & a w9eglassful ( wat]4 ,take out ! lemon-peel & /ir into ! sauce until x has boil$ = "o m9ute1 an ounce ( butt] smoo?ly mix$ ) a l>ge half-teaspoonful ( fl\r2 add a w9eglassful & a half ( %]ry or ,madeira1 or o!r good :ite w9e1 & :5 q hot s]ve ! sauce )\t delay4 ,port w9e sauce is made 9 ! same way ) ! addition ( a dess]tspoonful ( lemon-juice1 "s grat$ nutmeg & a little m sug>4 ,orange-r9d & juice may be us$ = x in/ead ( lemon4 ,,common ,,w9e ,,sauce4 ,sweet5 a qu>t]-p9t ( good melt$ butt] ) an ounce & a half ( sug>1 & add to x gradually a c\ple ( glasses ( w9e2 /ir x until x is at ! po9t ( boil+1 & s]ve x imm$iately4 ,lemon-grate1 or nutmeg1 c be add$ at pleasure4 ,,pun* ,,sauce ,,= ,,sweet ,,pudd+s4 ,?is may be s]v$ ) cu/>d1 pla9 bread1 & plum-pudd+s4 ,) two ounces ( sug> & a qu>t] ( a p9t ( wat]1 boil v g5tly ! r9d ( half a small lemon1 & some:at less ( orange-peel1 f fifte5 to tw5ty m9utes2 /ra9 out ! r9ds1 ?ick5 ! sauce ) an ounce & a half ( butt] & ne>ly a teaspoonful ( fl\r1 add a half-glass ( br&y1 ! same ( :ite w9e1 two-?irds ( a glass ( rum1 ) ! juice ( half an orange1 & r less ( lemon-juice3 s]ve ! sauce v hot1 b d n all[ x to boil aft] ! _s is /irr$ 94 ,sug>1 #b oz42 wat]1 #a_/d p9t2 lemon & orange r9d3 #ad to #bj m9utes4 ,butt]1 #a-a_/b oz42 fl\r1 #a teaspoonful2 br&y & :ite w9e1 ea* #a_/b w9eglassful2 rum1 two-?irds ( glassful2 orange & lemon juice4 ,,= ,,cle> ,,arr[-,,root ,,sauce4 7,see ! ,welcome ,gue/'s ,own ,pudd+47 ,a ,,g]man ,,cu/>d ,,pudd+-,,sauce4 ,boil v g5tly toge!r half a p9t ( new milk or ( milk & cream mix$1 a v ?9 /rip or two ( fre% lemon-r9d1 a bit ( c9namon1 half an in* ( a vanilla bean1 & an ounce & a half or two ounces ( sug>1 until ! milk is /rongly flav\r$2 !n /ra91 & p\r x1 by sl[ degrees1 to ! well-beat5 yolks ( ?ree eggs1 smoo?ly mix$ ) a knife-end-full 7ab\t half a teaspoonful7 ( fl\r1 a gra9 or two ( salt1 & a tablespoonful ( cold milk2 & /ir ^! v quickly r\nd z ! milk is add$4 ,put ! sauce aga9 into ! /ewpan1 & :isk or /ir x rapidly until x ?ick5s1 & looks creamy4 ,x mu/ n be plac$ ^u ! fire1 b %\ld be held ov] x1 :5 ?is is done4 ,! ,g]mans mill _! sauces to a fro?2 b !y may be :isk$ ) almo/ equally good effect1 ?\gh a small mill = ! purpose--=m$ l a *ocolate mill--may be _h at a v trifl+ co/4 ,a ,,delici\s ,,g]man ,,pudd+-,,sauce4 ,dissolve 9 half a p9t ( %]ry or ( ,madeira1 f ?ree to f\r ounces ( f9e sug>1 b d n all[ ! w9e to boil2 /ir x hot to ! well-beat5 yolks ( six fre% eggs1 & mill ! sauce ov] a g5tle fire until x is well ?ick5$ & highly fro!d2 p\r x ov] a plum1 or any o!r k9d ( sweet boil$ pudd+1 ( :i* x mu* improves ! appe>ance4 ,half ! quantity w be suffici5t = "o ( mod]ate size4 ,we recomm5d ! addition ( a dess]tspoonful ( /ra9$ lemon-juice to ! w9e4 ,= l>ge pudd+1 %]ry or ,madeira1 #a_/b p9t2 f9e sug>1 #c to #d oz42 yolks ( eggs1 #f2 lemon-juice 7if add$71 #a dess]tspoonful4 ,obs4--,z we h already said 9 ! previ\s receipt1 x is cu/om>y to fro? sweet sauces 9 ,g]many ) a small ma*9e made l a *ocolate-mill4 ,two silv] =ks fa/5$ toge!r at ! h&les may be us$ in/ead on an em]g5cy1 or ! sauce may be :isk$ to ! prop] /ate1 l ! "o :i* prec$es x4 ,great c>e mu/ be tak5 n to all[ ^! sauces to curdle4 ,! saf] plan is to put any prep>ation ( ! k9d into a :ite j>1 & to place x ov] ! fire 9 a pan ( boil+ wat]1 & !n to /ir or mill x until x is suffici5tly ?ick5$3 ! j> %\ld n be half fill$1 & x %\ld be l>ge en\gh to all[ ! sauce to be work$ easily4 ,! wat] %\ld n rea* to )9 two or ?ree in*es ( ! brim4 ,we give ^! m9ute details = inexp]i5c$ cooks4 ,,r$ ,,currant ,,or ,,raspb]ry ,,sauce4 7,,good47 ,measure half a p9t ( s\nd r$ currants aft] !y h be5 /ripp$ f ! /alks2 wa% !m1 %\ld !y be du/y1 & dra9 all ! wat] f !m4 ,h ready a syrup1 made ) ?ree ounces ( sug> 9 lumps1 & ! ?ird ( a p9t ( wat]1 boil$ g5tly toge!r = five m9utes2 put 9 ! currants1 & /ew !m = t5 m9utes2 /ra9 (f ! juice1 ( :i* !re w be ne>ly or q half a p9t1 ?r\gh a lawn sieve or fold$ musl92 heat x afre%1 & p\r x boil+ to a small spoonful ( arr[-root :i* has be5 v smoo?ly mix$ ) a tablespoonful ( cold wat]1 be+ c>eful to /ir x briskly :ile ! juice is be+ add$2 give ! sauce a m9ute's boil to r5d] x transp>5t1 & mask ! pudd+ ) x 7or1 9 o!r words1 p\r x equally ov] x1 s z to cov] ! entire surface72 or s]ve x 9 a ture54 ,a few raspb]ries may be add$ 9 _! season1 to flav\r ?is prep>ation2 b if q ripe1 !y mu/ be ?r[n into ! syrup )\t hav+ be5 wa%$1 two or ?ree m9utes aft] ! currants h be5 put into x4 ,a delici\s sauce may be made entirely f raspb]ries z above1 all[+ a l>g] proportion ( ! fruit1 z x yields less juice ?an ! currant4 ,! proportions direct$ 9 ?is receipt are q suffici5t = a pudd+ ( mod]ate size1 b !y c easily be increas$ :5 requir$4 ,,common ,,raspb]ry-,,sauce4 ,put ?ree ounces ( sug> brok5 into small lumps1 & a w9eglassful & a half ( wat] into a small /ewpan1 & boil !m = f\r or five m9utes4 ,add half a p9t ( fre% ripe raspb]ries1 well ma%$ ) ! back ( a spoon4 ,mix !m ) ! syrup1 & boil !m = six or sev5 m9utes2 ! sauce %\ld !n be q smoo? & cle>4 ,! quantity ( x ) ^! proportions w n be l>ge1 b c be increas$ at pleasure4 ,obs4--,we h g5]ally f\nd t ! mo/ simple1 & consequ5tly ! mo/ refre%+ fruit-sauces h be5 mu* lik$ by ! p]sons :o h p>tak5 ( !m2 & !y are1 we ?9k1 pref]able to ! =eign ones--,g]man pr9cipally--to :i* w9e & c9namon are commonly add$1 & :i* are (t5 compos$ ( dri$ fruit4 ,_! numb] c easily be augm5t$ by an intellig5t cook2 & !y c be v>i$ ?r\gh all ! summ] & autumnal mon?s ) ! fruit 9 season at ! "t4 ,,sup]ior ,,fruit-,,sauces ,,= ,,sweet ,,pudd+s4 ,cle> ri* fruit syrups1 su* z ! ,sirop de ,groseilles ( ,*apt] ,,xxix4 or ^? f :i* *]ries1 apricots1 damsons1 & o!r plums1 are tak5 :5 !y h be5 prep>$ 9 !m = dry+1 make ! f9e/ possible sauces = sweet pudd+s4 ,a p\nd ( ripe ,morella *]ries1 = example1 prick$ sep>ately ) a l>ge ne$le1 !n sl[ly heat$ & simm]$ f sev5 to t5 m9utes ) ?ree qu>t]s ( a p\nd ( ca/or-sug>1 & all[$ to become cold 9 _! juice1 w be excell5t if laid on di%es & sl[ly dri$2 & ! syrup f !m w be a delici\s accompanim5t to a pudd+ 7or to pla9 boil$ rice72 & x w also af=d a mo/ agreeable summ] bev]age mix$ ) wat]1 slightly ic$1 or n4 ,o!r v>ieties ( ^! sauces are made by /ew+ ! fruit t5d] )\t sug>1 !n rubb+ x ?r\gh a sieve1 & dilut+ x ) w9e2 or simply mix+ & boil+ x ) suffici5t sug> to r5d] x sweet & cle>4 ,,p9e-,,apple ,,pudd+-,,sauce4 ,rasp d[n on a f9e bright grat] suffici5t ( ! fle% ( a ripe ,jamaica or ,engli% p9e-apple f :i* ! r9d has be5 ?ickly p>$1 to make ! quantity ( sauce requir$4 ,simm] x q t5d]1 ) a v small quantity ( wat]2 !n mix ) x by degrees f half to ?ree-qu>t]s ( its weight ( sug>1 give x five m9utes m ( g5tle boil+1 & p\r x ov] ! pudd+4 ,rasp$ p9e-apple1 #f oz42 wat]1 #b tablespoonsful3 #aj to #ae m9utes g5tle /ew+4 ,sug>1 #d oz3 #e m9utes4 ,a f9] sauce may be made ) half a p\nd ( ! p9e fir/ simm]$ t5d] 9 its own juice1 & "o tablespoonful only ( wat]1 & !n mix$ ) sev5 ounces ( sift$ sug>1 & boil$ g5tly until x looks cle>4 ,if too sweet1 ! /ra9$ juice ( half a l>ge siz$ lemon may be /irr$ to x be=e x is s]v$1 b a c]ta9 weight ( sug> is requir$ to make x appe> bright4 ,?is prep>ation may be kept = "s "t1 & w>m$ afre% = table :5 ne$$4 ,a ,,v ,,f9e ,,p9e-,,apple ,,sauce ,,or ,,syrup1 ,,= ,,pudd+s ,,or ,,o!r ,,sweet ,,di%es4 ,aft] hav+ p>$ away e morsel ( ! r9d f a ripe & highly flav\r$ p9e-apple1 cut ?ree-qu>t]s ( a p\nd ( x into v ?9 slices1 & !n into q small dice4 ,p\r to x ne>ly half a p9t ( spr+ wat]2 heat1 & boil x v g5tly until x is extremely t5d]1 !n /ra9 & press ! juice closely f x ?r\gh a clo? or ?r\gh a musl9 /ra9]#add fold$ 9 f\r2 /ra9 x cle>1 mix x ) t5 ounces ( ! f9e/ sug> 9 small lumps1 & :5 ?is is dissolv$1 boil ! syrup g5tly = a qu>t] ( an h\r4 ,x w be delici\s 9 flav\r & v bright 9 col\r if well made4 ,if put into a j>1 & /or$ ) a pap] ti$ ov] x1 x w rema9 excell5t = weeks2 & x w become almo/ a jelly ) an additional ounce ( sug> & r quick] boil+4 ,x may be p\r$ r\nd m\ld$ creams1 rice1 or sago2 or m+l$ ) v>i\s sweet prep>ations = :i* ! juice ( fruit is admissible4 ,footnote #add3 ,x is almo/ sup]flu\s to say t ! l>ge squ>es ( musl91 ( :i* on acc\nt ( _! peculi> nicety we h recomm5d$ ! use = /ra9+ _m sweet prep>ations1 mu/ nev] h a p>ticle ( />* 9 !m2 !y %\ld be c>efully kept free f du/ & soil ( any k9d1 & always well r9s$ & soak$ 9 cle> wat] be=e !y are dri$4 ,,g]man ,,*]ry ,,sauce4 ,beat a qu>t ( *]ries 9 a mort> until ! /ones are brok51 !n boil !m t5d] ) half a p9t ( wat] & w9e mix$4 ,rub !m ?r\gh a sieve1 & boil !m aga91 ) f f\r to six ounces ( f9e sug>1 "s grat$ lemon-peel1 p[d]$ c9namon1 & a small portion ( p\nd$ cloves4 ,9 a few m9utes /ir to ! sauce a dess]tspoonful ( potato-fl\r1 smoo?ly mix$ ) a v little cold wat]2 cont9ue to /ir until x is aga9 ready to boil1 & s]ve x1 ei!r p\r$ entirely ov] ! pudd+1 or 9 a ture54 ,,common ,,batt] ,,pudd+4 ,beat f\r eggs ?or\ghly1 mix ) !m half a p9t ( milk1 & pass !m ?r\gh a sieve1 add !m by degrees to half a p\nd ( fl\r1 & :5 ! batt] is p]fectly smoo?1 ?9 x ) ano!r half p9t ( milk4 ,%ake out a wet pudd+ clo?1 fl\r x well1 p\r ! batt] 91 leave x room to swell1 tie x securely1 & put x imm$iately into pl5ty ( fa/-boil+ wat]4 ,an h\r & t5 m9utes w boil x4 ,s5d x to table ! in/ant x is di%$1 ) w9e sauce1 a hot compte ( fruit1 or raspb]ry v9eg>3 ?is la/ makes a delici\s pudd+ sauce4 ,unless ! liquid be add$ v gradually to ! fl\r1 & ! mixture be well /irr$ & beat5 z ea* portion is p\r$ to x1 ! batt] w n be smoo?3 to r5d] x v light1 a portion ( ! :ites ( ! eggs1 or ! :ole ( !m1 %\ld be :isk$ to a fro? & /irr$ into x j be=e x is put into ! clo?4 ,fl\r1 #a_/b lb42 eggs1 #d2 salt1 #c_/d teaspoonful2 milk1 #a p9t3 #a h\r & #aj m9utes4 ,obs4--,mod]n ta/e is 9 fav\r ( pudd+s boil$ 9 m\lds1 b1 z we h already /at$1 !y are seldom or ev] s light z ^? :i* are ti$ 9 clo?s only4 ,,ano!r ,,batt] ,,pudd+4 ,mix ! yolks ( ?ree eggs smoo?ly ) ?ree heap$ tablespoonsful ( fl\r1 ?9 ! batt] ) new milk until x is ( ! consi/5ce ( cream1 :isk ! :ites ( eggs ap>t1 /ir !m into ! batt] & boil ! pudd+ 9 a fl\r$ clo? or 9 a butt]$ m\ld or bas9 = an h\r4 ,be=e x is s]v$1 cut ! top quickly into l>ge dice half ?r\gh ! pudd+1 p\r ov] x a small j>ful ( f9e currant1 raspb]ry1 or /rawb]ry jelly1 & s5d x to table )\t ! slighte/ delay4 ,fl\r1 #c tablespoonsful2 eggs1 #c2 salt1 #a_/b teaspoonful2 milk1 f #a_/b to :ole p9t3 #a h\r4 ,,black-,,cap ,,pudd+4 ,make a good light ?9 batt]1 & j be=e x is p\r$ into ! clo? /ir to x half a p\nd ( currants1 well clean$ & dri$3 ^! w s9k to ! l[] "p ( ! pudd+ & black5 ! surface4 ,boil x ! usual "t1 & di% x ) ! d>k side upp]mo/2 s5d v sweet sauce to table ) x4 ,"s cooks butt] a m\ld ?ickly1 /rew 9 ! currants1 & p\r ! batt] on !m1 :i* produces ! same appe>ance z :5 ! +r$i5ts are ti$ 9 a clo?4 ,all batt] pudd+s %\ld be despat*$ quickly to table :5 !y are once ready to s]ve1 z !y spe$ily become heavy if all[$ to wait4 ,,batt] ,,fruit ,,pudd+4 ,butt] ?ickly a bas9 :i* holds a p9t & a half1 & fill x ne>ly to ! brim ) good boil+ apples p>$1 cor$1 & qu>t]$2 p\r ov] !m a batt] made ) f\r tablespoonsful ( fl\r1 two l>ge or ?ree small eggs1 & half a p9t ( milk4 ,tie a butt]$ & fl\r$ clo? ov] ! bas91 :i* ought to be q full1 & boil ! pudd+ = an h\r & a qu>t]4 ,turn x into a hot di% :5 done1 & /rew sug> ?ickly ov] x3 ?is1 if add$ to ! batt] at fir/1 r5d]s x heavy4 ,morella *]ries make a v sup]ior pudd+ ( ?is k9d2 & gre5 gooseb]ries1 damsons1 & v>i\s o!r fruits1 answ] = x extremely well3 ! "t ( boil+ x mu/ be v>i$ accord+ to _! quality & its size4 ,= a p9t & a half m\ld or bas9 fill$ to ! brim ) apples or o!r fruit2 fl\r1 #d tablespoonsful2 eggs1 #b l>ge or #c small2 milk1 #a_/b p9t3 #a-a_/d h\r4 ,obs4--,apples cor$1 halv$1 & mix$ ) a good batt]1 make an excell5t bak$ pudd+1 z d r$ currants1 *]ries1 & plums ( diff]5t sorts likewise4 ,,k5ti% ,,suet ,,pudd+4 ,to a p\nd & a qu>t] ( fl\r add half a p\nd ( f9ely m9c$ beef-suet1#ade half a teaspoonful ( salt1 & a qu>t] "o ( pepp]2 mix ^! into a smoo? pa/e ) "o well-beat5 egg1 & a little cold milk or wat]2 make x into ! %ape ( a pa/e-roll]1 fold a fl\r$ clo? r\nd x1 tie ! ends tightly1 & boil x = two h\rs4 ,9 ,k5ti% f>mh\ses1 & at v pla9 family d9n]s1 ?is pudd+ is usually s5t to table ) boil$ beef1 & is sometimes cook$ ) x also4 ,x is v good slic$ & broil$1 or br[n$ 9 a ,dut* ov51 aft] hav+ become q cold4 ,footnote #ade3 ,a v common fault ) bad & c>eless cooks is1 t ( us+ = pa/e & pudd+s suet co>sely *opp$1 :i* is1 to _m eat]s1 di/a/eful to ! la/ degree4 ,fl\r1 #a-a_/b lb42 suet1 #a_/b lb42 salt #a_/b teaspoonful2 half z mu* pepp]2 #a egg2 little milk or wat]3 boil$ #b h\rs4 ,,ano!r ,,suet ,,pudd+4 ,make into a some:at li! b smoo? pa/e1 half a p\nd ( f9e /ale bread-crumbs1 ?ree qu>t]s ( a p\nd ( fl\r1 f t5 to twelve ounces ( beef-suet *opp$ extremely small1 a l>ge half-teaspoonful ( salt1 & r less ( pepp]1 ) two eggs & a little milk4 ,boil x = two h\rs & a qu>t]4 ,,apple1 ,,currant1 ,,*]ry1 ,,or ,,o!r ,,fre% ,,fruit ,,pudd+4 ,make a pa/e z = a beef-/eak pudd+1 ei!r ) suet or butt]2 lay into a bas9 a well-fl\r$ clo?1 :i* has be5 dipp$ into hot wat]1 wrung dry1 & %ak5 out2 roll ! pa/e ?91 press x ev5ly into ! bas9 ^u ! clo?1 fill x ) apples1 p>$1 cor$1 & qu>t]$1 or ) any o!r fruit2 put on ! cov]1 tak+ c>e to moi/5 ! edges ( ! pa/e1 to press !m well toge!r1 & fold !m ov]2 ga!r up ! ends ( ! clo?1 & tie x firmly close to ! pudd+1 :i* %\ld !n be dropp$ into pl5ty ( fa/ boil+ wat]4 ,:5 x is done1 lift x out by twi/+ a /rong =k into ! corn] ( ! clo?1 turn x g5tly into ! di% 9 :i* x is to be s]v$1 & cut imm$iately a small r\nd or squ>e f ! top1 or ! pudd+ w quickly become heavy2 s5d x to table )\t ! slighte/ delay1 accompani$ by p\nd$1 & by good ,lisbon sug>1 z _m p]sons pref] ! latt]1 f its imp>t+ a m mell[$ flav\r to ! fruit4 ,a small slice ( fre% butt]1 & "s f9ely grat$ nutmeg1 are usually consid]$ improvem5ts to an apple pudd+2 ! juice1 & ! grat$ r9d ( a lemon may be add$ ) good effect1 :5 ! fruit is laid into ! cru/1 especially 9 spr+1 :5 ! apples g5]ally w h become insipid 9 _! flav\r4 ,= tables ( any pret5sion1 sug> mu/ be add$ to !m :5 !y are made2 b _m v>ieties ( apple d n s readily =m a smoo? light pulp :5 x is enclos$ ) !m 9 ! pa/e4 ,a small j> ( apricot jam is always an admirable addition to an apple t>t or pudd+2 & a small glass ( w9e :5 ! fruit is n juicy1 w assi/ to br+ x to ! "r consi/5ce4 ,:5 pudd+s are pref]r$ boil$ 9 m\lds or bas9s1 ^! mu/ be ?ickly butt]$ be=e ! pa/e is laid into !m1 & ! pudd+s mu/ be turn$ f !m g5tly1 t !y may n bur/4 ,currant1 gooseb]ry1 or *]ry pudd+1 #a to #a-a_/d h\r4 ,gre5gage1 damson1 mussel1 or o!r plum1 #a to #a-a_/b h\r4 ,apple pudd+1 f #a to #b h\rs1 accord+ to its size1 & ! "t ( ye>4 ,obs4--,if made ( codl+s1 an apple pudd+ w require only s mu* boil+ z may be ne$$ = ! cru/4 ,^! are sometimes mix$ ) ,morella *]ries roll$ 9 pl5ty ( sug>1 & ! two fruits mix$ are excell5t1 b ! ,morellas by !mselves are bett]4 ,a ,,common ,,apple ,,pudd+4 ,make a light cru/ ) "o p\nd ( fl\r1 & six ounces ( v f9ely m9c$ beef-suet2 roll x ?91 & fill x ) "o p\nd & a qu>t] ( good boil+ apples2 add ! grat$ r9d & /ra9$ juice ( a small lemon1 tie x 9 a clo?1 & boil x "o h\r & tw5ty m9utes be=e ,*ri/mas1 & f tw5ty to ?irty m9utes long] aft] ,*ri/mas4 ,a small slice ( fre% butt]1 /irr$ into x :5 x is sweet5$ w1 to _m ta/es1 be an acceptable addition2 grat$ nutmeg1 or a little c9namon 9 f9e p[d]1 may be sub/itut$ = ! lemon-r9d :5 ei!r is pref]r$4 ,to conv]t ?is into a ri*] pudd+ use half a p\nd ( butt] = ! cru/1 & add to ! apples a spoonful or two ( orange or qu9ce m>malade4 ,cru/3 fl\r1 #a lb42 suet1 #f oz4 ,fruit1 p>$ & cor$1 #a-a_/b lb42 juice & r9d ( #a small lemon 7or "s nutmeg or c9namon 9 p[d]74 ,ri*] pudd+3 fl\r1 #a lb42 butt]1 #a_/b lb42 9 addition to fruit1 #a or #b tablespoonsful ( orange or qu9ce m>malade4 ,,h]odotus' ,,pudd+4 7,a ,g5u9e ,classical ,receipt47 8,prep>e & mix 9 ! usual mann] "o p\nd ( f9e rais9s /on$1 "o p\nd ( m9c$ beef-suet1 half a p\nd ( bread-crumbs1 f\r figs *opp$ small1 two tablespoonsful ( moi/ sug> 7honey1 9 ! orig9al71 two w9eglassesful ( %]ry1 & ! r9d ( half a l>ge lemon 7grat$74 ,boil ! pudd+ = f\rte5 h\rs40 ,obs4--,?is receipt is really to be f\nd 9 ,h]odotus4 ,! only v>iations made 9 x are ! sub/itution ( sug> = honey1 & %]ry = ! w9e ( anci5t ,greece4 ,we are indebt$ = x to an accompli%$ s*ol>1 :o has _h x s]v$ at 8 own table on m ?an "o occasion2 & we h giv5 x on 8 au?ority1 )\t te/+ x3 b we v5ture to sugge/ t sev5 h\rs w\ld boil x q suffici5tly4 ,,! ,,publi%]',s ,,pudd+4 ,?is pudd+ c sc>cely be made too ri*4 ,fir/ blan*1 & !n beat to ! smoo!/ possible pa/e1 six ounces ( fre% ,jordan almonds1 & a doz5 bitt] ones2 p\r v gradually to !m1 9 ! mort>1 ?ree qu>t]s ( a p9t ( boil+ cream2 !n turn !m into a clo?1 & wr+ x f !m aga9 ) /rong expression4 ,heat a full half p9t ( x afre%1 & p\r x1 z soon z x boils1 ^u f\r ounces ( f9e bread-crumbs1 set a plate ov]1 & leave !m to become ne>ly cold2 !n mix ?or\ghly ) !m f\r ounces ( macc>oons1 cru%$ tol]ably small2 five ( f9ely m9c$ beef-suet1 five ( m>r[1 cle>$ v c>efully f fibre1 & f ! spl9t]s ( bone :i* are sometimes f\nd 9 x1 & %r$ n v small1 two ounces ( fl\r1 six ( p\nd$ sug>1 f\r ( dri$ *]ries1 f\r ( ! be/ ,muscatel rais9s1 weigh$ aft] !y are /on$1 half a p\nd ( c&i$ citron1 or ( citron & orange r9d mix$1 a qu>t] saltspoonful ( salt1 half a nutmeg1 ! yolks only ( sev5 full-siz$ eggs1 ! grat$ r9d ( a l>ge lemon1 & la/ ( all1 a glass ( ! be/ ,cognac br&y1 :i* mu/ be /irr$ briskly 9 by sl[ degrees4 ,p\r ! mixture into a ?ickly butt]$ m\ld or bas91 :i* conta9s a full qu>t1 fill x to ! brim1 lay a %eet ( butt]$ writ+-pap] ov]1 !n a well-fl\r$ clo?1 tie !m securely1 & boil ! pudd+ = f\r h\rs & a qu>t]2 let x /& = two m9utes be=e x is turn$ out2 di% x c>efully1 & s]ve x ) ! ,g]man pudd+-sauce ( page #djc4 ,jordan almonds1 #f oz42 bitt] almonds1 #ab2 cream1 #c_/d p9t2 bread-crumbs1 #d oz42 cream wrung f almonds1 #a_/b p9t2 cru%$ mac>oons1 #d oz42 fl\r #b oz42 beef-suet1 #e oz42 m>r[1 #e oz42 dri$ *]ries1 #d oz42 /on$ ,muscatel rais9s1 #d oz42 p\nd$ sug>1 #f oz42 c&i$ citron 7or citron & orange-r9d mix$71 #a_/b lb42 p9* ( salt2 #a_/b nutmeg2 grat$ r9d1 #a lemon2 yolks ( eggs1 #g2 be/ cognac1 #a w9eglassful2 boil$ 9 m\ld or bas913 #d-a_/d h\rs4 ,obs4--,?is pudd+1 :i*1 if well made1 is v light z well z ri*1 w be suffici5tly good = mo/ ta/es )\t ! almonds3 :5 !y are omitt$1 ! boil+ cream mu/ be p\r$ at once to ! bread-crumbs4 ,,h] ,,maje/y',s ,,pudd+4 ,infuse 9 a p9t ( new milk half a pod ( vanilla1 cut into %ort l5g?s1 & bruis$2 simm] !m g5tly toge!r = tw5ty m9utes1 & /ra9 ! milk ?r\gh musl9 to half a p9t ( cream2 put ^! aga9 on ! fire 9 a clean saucepan1 ) ?ree ounces ( f9e sug>1 & p\r !m :5 !y boil1 to ! beat5 yolks ( eight v fre% eggs4 ,/ir ! mixture (t5 until x is ne>ly or q cold1 & boil x z g5tly z possible = an h\r 9 a well-butt]$ m\ld or bas9 t w j hold x4 ,let x /& = five m9utes at lea/ be=e x is turn$ out2 di% x c>efully1 /rew1 & g>ni% x ?ickly ) bran*es ( pres]v$ b>b]ries1 or s5d x to table ) a ri* syrup ( fre% fruit1 or ) cle> fruit-jelly1 melt$4 ,we h _h (t5 a compte 7see ,sweet ,di%es1 page #aec7 ( currants1 *]ries1 or plums s]v$1 & greatly reli%$ ) ?is pudd+1 :i* we c recomm5d to our read]s z an extremely delicate "o4 ,! flav\r+ may be v>i$ ) bitt] almonds1 lemon-r9d1 noyau1 or aught else :i* may be bett] lik$ ?an ! vanilla4 ,new milk1 #a p9t2 vanilla1 #a_/b pod3 #bj m9utes ,cream1 #a_/b p9t2 sug>1 #c oz42 yolks ( eggs1 #h3 #a h\r4 ,obs4--,! cook mu/ be rem9d$ t unless ! eggs be /irr$ briskly z ! boil+ milk is gradually p\r$ to !m1 !y w be likely to curdle4 ,a butt]$ pap] %\ld always be put ov] ! bas9 be=e ! clo? is ti$ on1 = all cu/>d pudd+s4 ,,common ,,cu/>d ,,pudd+4 ,:isk ?ree eggs well1 put !m into a p9t bas91 & add to !m suffici5t milk to fill x3 !n /ra91 flav\r1 & sweet5 x ) f9e sug>2 boil ! pudd+ v s(tly = an exact half h\r1 let x /& a few m9utes1 di%1 & s]ve x ) sug> sift$ ov]1 & sweet sauce 9 a ture51 or s5d /ew$ gooseb]ries1 currants1 or *]ries to table ) x4 ,a small quantity ( lemon-br&y1 or ( ratifia c be add$1 to give x flav\r1 :5 x is made1 or ! sug> ) :i* x is sweet5$ may be rasp$ on a lemon or an orange1 !n cru%$ & dissolv$ 9 ! milk2 f an ounce & a half to two ounces w be suffici5t = g5]al ta/e4 ,,pr9ce ,,alb]t',s ,,pudd+4 ,beat to a cream half a p\nd ( fre% butt] & mix ) x by degrees an equal weight ( p\nd$ loaf-sug>1 dri$ & sift$2 add to ^!1 aft] !y h be5 well beat5 toge!r1 fir/ ! yolks1 & !n ! :ites ( five fre% eggs1 :i* h be5 ?or\ghly :isk$ ap>t2 n[ /rew lightly 91 half a p\nd ( ! f9e/ fl\r1 dri$ & sift$1 & la/ ( all1 half a p\nd ( j> rais9s1 weigh$ aft] !y are /on$4 ,put ^! +r$i5ts1 p]fectly mix$1 into a well-butt]$ m\ld1 or fl\r$ clo?1 & boil ! pudd+ = ?ree h\rs4 ,s]ve x ) pun* sauce4 ,we recomm5d a little p\nd$ mace1 or ! grat$ r9d ( a small lemon1 to v>y ! flav\r ( ?is excell5t pudd+2 & t :5 a m\ld is us$1 slices ( c&i$ peel %\ld be laid r ?ickly ov] x aft] x is butt]$4 ,fre% butt]1 p\nd$ sug>1 fl\r1 /on$ rais9s1 ea* #a_/b lb42 eggs1 #e3 #c h\rs4 ,,g]man ,,pudd+1 ,,& ,,sauce4 7,,v ,,good47 ,/ew1 until v t5d] & dry1 ?ree ounces ( :ole rice 9 a p9t & a qu>t] ( milk2 :5 a little cool$1 mix ) x ?ree ounces ( beef-suet f9ely *opp$1 two ounces & a half ( sug>1 an ounce ( c&i$ orange or lemon-r9d1 six ounces ( sultana rais9s1 & ?ree l>ge eggs well beat51 & /ra9$4 ,boil ! pudd+ 9 a butt]$ bas91 or 9 a well-fl\r$ clo?1 = two h\rs & a qu>t]1 & s]ve x ) ! foll[+ sauce3--,dissolve an ounce & a half ( sug> brok5 small 9 two glasses ( %]ry1 or ( any o!r :ite w9e1 & /ir !m :5 q hot1 to ! beat5 yolks ( ?ree fre% eggs2 !n /ir ! sauce 9 a small saucepan held high above ! fire until x resembles cu/>d1 b by no means all[ x to boil1 or x w in/antly curdle2 p\r x ov] ! pudd+1 or1 if pref]r$1 s5d x to table 9 a ture54 ,we ?9k a full teaspoonful ( lemon-juice add$ to ! w9e an improvem5t to ?is sauce :i* is excell5t2 & we c recomm5d ! pudd+ to our read]s4 ,milk1 #a-a_/d p9t2 rice1 #c oz42 #a h\r1 or m4 ,suet1 #c oz42 sug>1 #b-a_/b oz42 c&i$ peel1 #a oz42 sultana rais9s1 #f oz42 eggs1 #c l>ge3 #b-a_/d h\rs1 ,sauce3 %]ry1 #b glasses2 sug>1 #a-a_/b oz42 yolks ( eggs1 #c2 little lemon-juice4 ,we h already1 9 a previ\s "p ( ! volume1 direct$ t ! ,g]man sauce %\ld be mill$ to a f9e fro?1 & p\r$ ^u ! pudd+ ) :i* x is s]v$3 :5 ?is is n done1 ! quantity %\ld be increas$4 ,,! ,,welcome ,,gue/',s ,,own ,,pudd+4 7,,light ,,& ,,:olesome47 7,au?or's ,receipt47 ,p\r1 q boil+1 on f\r ounces ( f9e bread-crumbs1 an exact half-p9t ( new milk1 or ( ?9 cream2 lay a plate ov] ! bas9 & let !m rema9 until cold2 !n /ir to !m f\r ounces ( dry crumbs ( bread1 f\r ( v f9ely m9c$ beef-kidney suet1 a small p9* ( salt1 ?ree ounces ( co>sely cru%$ ratifias1 ?ree ounces ( c&i$ citron & orange-r9d slic$ ?91 & ! grat$ r9d ( "o l>ge or ( two small lemons4 ,cle>1 & :isk f\r l>ge eggs well1 ?r[ to !m by degrees f\r ounces ( p\nd$ sug>1 & cont9ue to :isk !m until x is dissolv$1 & !y are v light2 /ir !m to1 & beat !m well up ) ! o!r +r$i5ts2 p\r ! mixture into a ?ickly butt]$ m\ld1 or bas9 :i* w conta9 ne>ly a qu>t1 & :i* x %\ld fill to )9 half an in* ( ! brim2 lay fir/ a butt]$ pap]1 !n a well fl\r$ pudd+-clo? ov] ! top1 tie !m tightly & v securely r\nd1 ga!r up & fa/5 ! corn]s ( ! clo?1 & boil ! pudd+ = two h\rs at ! utmo/4 ,let x /& = a m9ute or two be=e x is di%$1 & s]ve x ) simple w9e sauce1 or ) t :i* foll[s2 or ) p9e-apple or any o!r cle> fruitsauce4 7,= ^! la/1 see page #dje74 ,boil v g5tly1 = ab\t t5 m9utes1 a full qu>t] ( a p9t ( wat]1 ) ! v ?9 r9d ( half a fre% lemon1 & an ounce & a half ( lump sug>2 !n take out ! lemon peel1 & /ir 9 a small teaspoonful ( arr[-root1 smoo?ly mix$ ) ! /ra9$ juice ( ! lemon 7) or )\t ! addition ( a little orange juice72 take ! sauce f ! fire1 ?r[ 9 ne>ly half a glass ( pale ,fr5* br&y1#adf or sub/itute = ?is a l>ge w9eglassful ( %]ry1 or ( any o!r :ite w9e :i* may be pref]r$1 b increase a little1 9 t case1 ! proportion ( arr[-root4 ,footnote #adf3 ,m>as*9o1 or any delicately flav\r$ liqueur1 may be sub/itut$ = ?is ) mu* advantage4 ,to conv]t ! prec$+ into ,sir ,edw9 ,l&se]'s pudd+1 ornam5t ! m\ld ta/efully ) small leaves ( ?9 citron-r9d & split muscatel rais9s 9 a patt]n1 & /rew ! int]m$iate spaces ) well clean$ & well dri$ currants m+l$ ) pl5ty ( c&i$ orange or lemon-r9d %r$ small4 ,p\r g5tly 9 ! above pudd+ mixture1 :5 q cold1 aft] hav+ add$ "o egg-yolk to x1 & /eam or boil x ! same l5g? ( "t4 ,a ,,cab9et ,,pudd+4 ,split & /one ?ree doz5s ( f9e j> rais9s1 or take an equal numb] ( dri$ *]ries1 & place ei!r ( !m regul>ly 9 a sort ( patt]n1 9 a ?ickly-butt]$ pla9 qu>t m\ld or bas92 next1 slice & lay into x ?ree p5ny sponge-cakes2 add to ^! two ounces ( ratifias1 f\r mac>oons1 an ounce & a half ( c&i$ citron slic$ ?91 ! yolks ( f\r eggs ) ! :ites ( ?ree only1 ?or\ghly :isk$1 mix$ ) half a p9t ( new milk1 !n /ra9$ to half a p9t ( sweet cream1 & sweet5$ ) two ounces & a half ( p\nd$ sug>3 ^! ought to fill ! m\ld exactly4 ,/eam ! pudd+1 or boil x v g5tly = "o h\r2 let x /& a few m9utes be=e x is di%$1 t x may n break2 & s]ve x ) good w9e or br&y sauce4 ,j> rais9s1 or dri$ *]ries1 #c doz5s 7qu>t m\ld or bas972 sponge biscuits1 #c2 mac>oons1 #d2 ratifias1 #b oz42 c&i$ citron1 #a-a_/b oz42 yolks ( #d eggs1 :ites ( #c2 new milk1 #a_/b p9t2 cream1 #a_/b p9t2 sug>1 #b-a_/b oz42 /eam$1 or boil$1 #a h\r4 ,obs4--,we h giv5 ?is receipt1 = :i* we are indebt$ to a fri5d1 )\t any v>iation f ! orig9al1 because on te/+ x we h f\nd x v exact ) reg>d to quantity & "t2 b ?\gh an extremely delicate & excell5t pudd+1 a little flav\r+ w\ld1 we ?9k1 improve x3 a small portion ( ! milk may be omitt$1 & its place suppli$ by ratifia1 lemon-br&y1 or aught else t is pref]r$4 ,a ,,v ,,f9e ,,cab9et ,,pudd+4 ,butt] ?ickly a m\ld ( ! same size z = ! prec$+ pudd+1 & ornam5t x ta/efully ) dri$ *]ries1 or ) ! f9e/ muscatel rais9s op5$ & /on$2 lay lightly into x a qu>t]-p\nd ( sponge biscuit cut 9 slices1 & int]mix$ ) an equal weight ( ratifias2 sweet5 ) ?ree ounces ( sug> 9 lumps1 & flav\r highly ) vanilla1 or ) ! ?9 r9d ( half a f9e lemon1 & six s\nd bitt] almonds bruis$ 7%\ld ^! be pref]r$71 ?ree-qu>t]s ( a p9t1 or r m1 ( ?9 cream1 or ( cream & new milk mix$2 /ra9 & p\r ?is hot to ! well-beat5 yolks ( six eggs & ! :ites ( two1 & :5 ! mixture is ne>ly cold1 ?r[ 9 gradually a w9eglassful ( good br&y2 p\r x g5tly1 & by degrees1 into ! m\ld1 & /eam or boil ! pudd+ v s(tly = an h\r4 ,s]ve x ) well made w9e sauce4 ,nev] omit a butt]$ pap] ov] any sort ( cu/>d-mixture2 & rememb] t quick boil+ w de/roy ! good appe>ance ( ?is k9d ( pudd+4 ,! liquid %\ld be q cold be=e x is add$ to ! cakes1 or ! butt] on ! m\ld w\ld melt (f1 & ! decorations ) x2 pres]v$ g+]1 & c&i$ citron 9 slices1 may be us$ to v>y ^!1 & ! syrup ( ! =m] may be add$ to give flav\r to ! o!r +r$i5ts4 ,dri$ *]ries1 #c to #d oz42 sponge-biscuits1 #a_/d lb42 ratifias1 #d oz42 ?9 cream1 or cream & milk1 #c_/d p9t2 sug>1 #c oz42 vanilla1 #a_/b pod 7or ?9 r9d ( #a_/b lemon & #f bitt] almonds bruis$72 yolks ( #f eggs1 :ites ( #b2 br&y1 #a w9eglassful 7pres]v$ g+] & c&i$ citron at *oice73 /eam$1 or g5tly boil$1 #a h\r4 ,,sn[don ,,pudd+4 7,g5u9e ,receipt47 ,ornam5t a well butt]$ m\ld or bas9 ) "s f9e rais9s split op5 & /on$1 b n divid$1 press+ ! cut side on ! butt] to make !m adh]e2 next1 mix half a p\nd ( v f9ely m9c$ beef-kidney suet1 ) half a p\nd ( bread-crumbs1 & an ounce & a half ( rice-fl\r1 a p9* ( salt1 & six ounces ( lemon m>malade1 or ( orange :5 ! lemon _c be procur$2 add six ounces ( pale br[n sug>1 six ?or\ghly :isk$ eggs1 & ! grat$ r9ds ( two lemons4 ,beat ! :ole until all ! +r$i5ts are p]fectly mix$1 p\r x g5tly into ! m\ld1 cov] x ) a butt]$ pap] & a fl\r$ clo?1 & boil x = "o h\r & a half4 ,x w turn out rem>kably well if c>efully prep>$4 ,half ! quantity giv5 above w fill a m\ld or bas9 :i* w conta9 r m ?an a p9t1 & w be suffici5tly boil$ 9 t5 m9utes less ?an an h\r4 ,to _m ta/es a slight dim9ution 9 ! proportion ( suet w\ld be an improvem5t to ! pudd+2 & ! sub/itution ( p\nd$ sug> = ! br[n1 might likewise be consid]$ s4 ,bo? ! suet & eggs us$ = x1 %\ld be z fre% z possible4 ,?is pudd+ is con/antly s]v$ to travell]s at ! hotel at ! foot ( ! m\nta9 f :i* x d]ives its "n4 ,x is probably well kn[n to _m ( our read]s 9 consequ5ce4 ,w9e sauce1 arr[-root1 ,g]man sauce1 or any o!r ( ! sweet pudd+ sauces to be f\nd 9 ! prec$+ pages ( ?is *apt]1 may be p\r$ ov]1 or s5t to table ) x4 ,,v ,,good ,,rais9 ,,pudd+s4 ,to ?ree qu>t]s ( a p\nd ( fl\r add f\r ounces ( f9e crumbs ( bread1 "o p\nd ( beef-suet1 a p\nd & six ounces ( rais9s1 weigh$ aft] !y are /on$1 a qu>t] ( a teaspoonful ( salt1 r m ( g+]1 half a nutmeg1 an ounce & a half ( c&i$ peel1 & f\r l>ge or five small eggs beat51 /ra9$1 & mix$ ) a cupful ( milk1 or z mu* m z w make ! :ole ( ! consi/5ce ( a v ?ick batt]4 ,p\r ! mixture into a well-fl\r$ clo? ( close texture1 :i* has previ\sly be5 dipp$ into hot wat]1 wrung1 & %ak5 out4 ,boil ! pudd+ 9 pl5ty ( wat] = f\r h\rs & a half4 ,x may be s]v$ ) v sweet w9e1 or pun* sauce2 b if made z we h direct$1 w be mu* light] ?an if sug> be mix$ ) ! o!r +r$i5ts be=e x is boil$2 & we h f\nd x g5]ally pref]r$ to a ri*] plum-pudd+4 ,no4 #a4 ,fl\r1 #c_/d lb42 bread-crumbs1 #d oz42 beef-suet1 #a lb42 /on$ rais9s1 #a lb4 #f oz42 c&i$ peel1 #a-a_/b oz42 #a_/b nutmeg2 eggs1 #d l>ge1 or #e small2 little salt & g+]3 #d-a_/b h\rs4 ,sup]ior ,rais9 ,pudd+4--,no4 #b4 ,bread-crumbs & fl\r ea* #d oz42 suet1 #ab oz42 /on$ rais9s1 #a lb42 salt1 ?ird ( saltspoonful2 #a_/b nutmeg2 g+]1 #a_/b teaspoonful2 half z mu* mace2 sug>1 #d oz42 c&i$ citron or orange-r9d1 #b oz42 eggs1 #d2 milk or br&y1 #c to #e tablespoonsful3 to be well mix$ & beat5 toge!r & boil$ #d h\rs4 ,obs4--,! rema9s ( ?is pudd+ w answ] well = ! receipt :i* foll[s4 ,sultana rais9s c be us$ = x in/ead ( ,malaga1 b !y are n s sweet4 ,,! ,,elegant ,,economi/',s ,,pudd+4 ,butt] ?ickly a pla9 m\ld or bas91 & l9e x entirely ) slices ( cold plum or rais9 pudd+1 cut s z to jo9 closely & neatly toge!r2 fill x q ) a good cu/>d2 lay1 fir/ a butt]$ pap]1 & !n a fl\r$ clo? ov] x1 tie !m securely1 & boil ! pudd+ g5tly = an h\r2 let x /& = t5 m9utes aft] x is tak5 up be=e x is turn$ out ( ! m\ld4 ,?is is a m ta/eful mode ( s]v+ ! rema9s ( a plum-pudd+ ?an ! usual "o ( broil+ !m 9 slices1 or conv]t+ !m into fritt]s4 ,! ,g]man sauce1 well mill$ or fro!d1 is g5]ally mu* reli%$ ) sweet boil$ pudd+s1 & adds greatly to _! good appe>ance2 b common w9e or pun* sauce1 may be s5t to table ) ! above q z appropriately4 ,m\ld or bas9 hold+ #a-a_/b p9t1 l9$ ) ?9 slices ( plum-pudd+2 #c_/d p9t new milk boil$ g5tly #e m9utes ) gra9 ( salt1 #e bitt] almonds1 bruis$2 sug> 9 lumps1 #b-a_/b oz42 ?9 r9d ( #a_/b lemon1 /ra9$ & mix$ directly ) #d l>ge well-beat5 eggs2 p\r$ into m\ld :ile j w>m2 boil$ g5tly #a h\r4 ,,pudd+ ,,la ,,scoones4 ,take ( apples f9ely m9c$1 & ( currants1 six ounces ea*2 ( suet1 *opp$ small1 sultana rais9s1 pick$ f ! /alks1 & sug>1 f\r ounces ea*1 ) ?ree ounces ( f9e bread-crumbs1 ! grat$ r9d1 & ! /ra9$ juice ( a small lemon1 ?ree well-beat5 eggs1 & two spoonsful ( br&y4 ,mix ^! +r$i5ts p]fectly1 & boil ! pudd+ = two h\rs 9 a butt]$ bas92 sift sug> ov] x :5 x is s5t to table1 & s]ve w9e or pun* sauce ap>t4 ,,+oldsby ,,*ri/mas ,,pudd+s4 ,mix v ?or\ghly "o p\nd ( f9ely-grat$ bread ) ! same quantity ( fl\r1 two p\nds ( rais9s /on$1 two ( currants1 two ( suet m9c$ small1 "o ( sug>1 half a p\nd ( c&i$ peel1 "o nutmeg1 half an ounce ( mix$ spice1 & ! grat$ r9ds ( two lemons2 mix ! :ole ) sixte5 eggs well beat5 & /ra9$1 & add f\r glasses ( br&y4 ,^! proportions w make ?ree pudd+s ( good size1 ea* ( :i* %\ld be boil$ six h\rs4 ,bread-crumbs1 #a lb42 fl\r1 #a lb42 suet1 #b lbs42 currants1 #b lbs42 rais9s1 #b lbs42 sug>1 #a lb42 c&i$ peel1 #a_/b lb42 r9ds ( lemons1 #b2 nutmegs1 #a2 mix$ spice1 #a_/b oz42 salt1 #a_/d teaspoonsful2 eggs1 #af2 br&y1 #d glassesful3 #f h\rs4 ,obs4--,a f\r? "p ( ! +r$i5ts giv5 above1 w make a pudd+ ( suffici5t size = a small p>ty3 to r5d] ?is v ri*1 half ! fl\r & bread-crumbs may be omitt$1 & a few spoonsful ( apricot m>malade well bl5d$ ) ! rema9d] ( ! mixture4#adg ,footnote #adg3 ,r less liquid w be requir$ to moi/5 ! pudd+ :5 ?is is done1 & f\r h\rs & a qu>t] w boil x4 ,,small ,,& ,,v ,,light ,,plum ,,pudd+4 ,) ?ree ounces ( ! crumb ( a /ale loaf f9ely grat$ & soak$ 9 a qu>t] ( a p9t ( boil+ milk1 mix six ounces ( suet m9c$ v small1 "o ounce ( dry bread-crumbs1 t5 ounces ( /on$ rais9s1 a little salt1 ! grat$ r9d ( a *9a-orange1 & ?ree eggs1 leav+ out "o :ite4 ,boil ! pudd+ = two h\rs & s]ve x ) v sweet sauce2 put no sug> 9 x4 ,,vegetable ,,plum ,,pudd+4 7,*eap & good47 ,mix well toge!r "o p\nd ( smoo?ly-ma%$ potatoes1 half a p\nd ( c>rots boil$ q t5d]1 & beat5 to a pa/e1 "o p\nd ( fl\r1 "o ( currants1 & "o ( rais9s 7full weight aft] !y are /on$71 ?ree qu>t]s ( a p\nd ( sug>1 eight ounces ( suet1 "o nutmeg1 & a qu>t] ( a teaspoonful ( salt4 ,put ! pudd+ into a well-fl\r$ clo?1 tie x up v closely1 & boil x = f\r h\rs4 ,! correspond5t to :om we are indebt$ = ?is receipt says1 t ! co/ ( ! +r$i5ts does n exce$ half a cr[n1 & t ! pudd+ is ( suffici5t size = a p>ty ( sixte5 p]sons4 ,we c v\* = its excell5ce1 b z x is r apt to break :5 turn$ out ( ! clo?1 a c\ple ( eggs w\ld p]haps improve x4 ,x is excell5t cold4 ,sweetmeats1 br&y1 & spices c be add$ at pleasure4 ,ma%$ potatoes1 #a lb42 c>rots1 #h oz42 fl\r1 #a lb42 suet1 #a_/b lb42 sug>1 #c_/d lb42 currants & rais9s1 #a lb4 ea*2 nutmeg1 #a2 little salt4 #d h\rs4 ,,! ,,au?or',s ,,*ri/mas ,,pudd+4 ,to ?ree ounces ( fl\r & ! same weight ( f9e1 lightly-grat$ bread-crumbs1 add six ( beef kidney-suet1 *opp$ small1 six ( rais9s weigh$ aft] !y are /on$1 six ( well-clean$ currants1 f\r ounces ( m9c$ apples1 five ( sug>1 two ( c&i$ orange r9d1 half a teaspoonful ( nutmeg mix$ ) p\nd$ mace1 a v little salt1 a small glass ( br&y1 & ?ree :ole eggs4 ,mix & beat ^! +r$i5ts well toge!r1 tie !m tightly 9 a ?ickly-fl\r$ clo?1 & boil !m = ?ree h\rs & a half4 ,we c recomm5d ?is z a rem>kably light small ri* pudd+3 x may be s]v$ ) ,g]man1 w9e1 or pun* sauce4 ,fl\r1 #c oz42 bread-crumbs1 #c oz42 suet1 /on$ rais9s1 & currants1 ea*1 #f oz42 m9c$ apples1 #d oz42 sug>1 #e oz42 c&i$ peel1 #b oz42 spice1 #a_/b teaspoonful2 salt1 few gra9s2 br&y1 small w9eglassful2 eggs1 #c2 #c-a_/b h\rs4 ,a ,,k5ti% ,,well ,,pudd+4 ,make into a firm smoo? pa/e1 ) cold wat]1 "o p\nd ( fl\r1 six ounces ( f9ely-m9c$ beef-suet1 ?ree qu>t]s ( a p\nd ( currants1 & a small p9* ( salt1 ?or\ghly mix$ toge!r4 ,=m into a ball six ounces ( good butt]1 & enclose x securely 9 ab\t a ?ird ( ! pa/e 7roll$ to a half in* ( ?ickness71 9 ! same way t an apple-dumpl+ is made2 roll out ! rema9d] ( ! pa/e1 & place ! portion conta9+ ! butt] 9 ! c5tre ( x1 ) ! "p :]e ! edge 0 drawn toge!r turn$ d[nw>ds3 ga!r ! out] cru/ r\nd x1 & aft] hav+ moi/5$ ! edge1 close x ) great c>e4 ,tie ! pudd+ tightly 9 a well-fl\r$ clo?1 & boil x = two h\rs & a half4 ,x mu/ be di%$ ) caution t x may n break1 & a small bit mu/ be cut directly f ! top1 z 9 a meat pudd+4 7,see page #djj74 ,?is is a v fav\rite pudd+ 9 "s p>ts ( ,engl&2 ! only difficulty 9 mak+ or 9 s]v+ x1 is to prev5t ! escape ( ! butt]1 :i*1 if prop]ly secur$1 w be f\nd 9 a liquid /ate 9 ! inside1 on op5+ x4 ,"s timid cooks fold x 9 ?ree cov]+s ( pa/e1 ! bett] to gu>d aga9/ its bur/+ ?r\gh2 b !re is no dang] ( ?is if ! edges ( ! cru/ be well clos$4 ,:5 suet is object$ to1 sev5 ounces ( butt] may be sub/itut$ = x4 ,! currants are occasionally omitt$4 ,fl\r1 #a lb42 suet1 #f oz42 currants1 #c_/d lb42 salt1 small p9*2 ball ( butt] #f oz43 #b-a_/b h\rs4 ,,roll$ ,,pudd+4 ,roll out ?9 a bit ( light puff pa/e1 or a good suet cru/1 & spread equally ov] x to )9 an in* ( ! edge1 any k9d ( fruit jam4 ,orange m>malade1 & m9cemeat make excell5t v>ieties ( ?is pudd+1 & a deep lay] ( f9e br[n sug>1 flav\r$ ) ! grat$ r9d & /ra9$ juice ( "o v l>ge1 or ( two small1 lemons1 answ]s = x extremely well4 ,roll x up c>efully1 p9* ! pa/e toge!r at ! ends1 fold a clo? r\nd1 secure x well at ! ends1 & boil ! pudd+ f "o to two h\rs1 accord+ to its size & ! nature ( ! +r$i5ts4 ,half a p\nd ( fl\r made into a pa/e ) suet or butt]1 & cov]$ ) pres]ve1 w be q suffici5tly boil$ 9 an h\r & a qu>t]4 ,a ,,bread ,,pudd+4 ,sweet5 a p9t ( new milk ) ?ree ounces ( f9e sug>1 ?r[ 9 a few gra9s ( salt1 & p\r x boil+ on half a p\nd ( f9e & lightly-grat$ bread-crumbs2 add an ounce ( fre% butt]1 & cov] !m ) a plate2 let !m rema9 = half an h\r or m1 & !n /ir to !m f\r l>ge well-:isk$ eggs1 & a flav\r+ ( nutmeg or ( lemon-r9d2 p\r ! mixture into a ?ickly-butt]$ m\ld or bas91 :i* holds a p9t & a half1 & :i* ought to be q full2 tie a pap] & a clo? tightly ov]1 & boil ! pudd+ = exactly an h\r & t5 m9utes4 ,?is is q a pla9 receipt1 b by omitt+ two ounces ( ! bread1 & add+ m butt]1 "o egg1 a small glass ( br&y1 ! grat$ r9d ( a lemon1 & z mu* sug> z w sweet5 ! :ole ri*ly1 a v excell5t pudd+ w be obta9$2 c&i$ orange-peel also has a good effect :5 slic$ ?9ly into x2 & half a p\nd ( currants is g5]ally consid]$ a fur!r improvem5t4 ,new milk1 #a p9t2 sug>1 #c oz42 salt1 few gra9s2 bread-crumbs1 #a_/b lb42 eggs1 #d 7#e1 if v small72 nutmeg or lemon-r9d at pleasure3 #a h\r & #aj m9utes4 ,or3 milk1 #a p9t2 bread-crumbs1 #f oz42 butt]1 #b to #c oz42 sug>1 #d oz42 eggs1 #e2 br&y1 small glassful2 r9d1 #a lemon4 ,fur!r additions at *oice3 c&i$ peel1 #a-a_/b oz42 currants1 #a_/b lb4 ,a ,,br[n ,,bread ,,pudd+4 ,to half a p\nd ( /ale br[n bread1 f9ely & lightly grat$1 add an equal weight ( suet *opp$ small1 & ( currants clean$ & dri$1 ) half a saltspoonful ( salt1 ?ree ounces ( sug>1 ! ?ird ( a small nutmeg grat$1 two ounces ( c&i$ peel1 five well-beat5 eggs1 & a glass ( br&y4 ,mix ^! +r$i5ts ?or\ghly1 & boil ! pudd+ 9 a clo? = ?ree h\rs & a half4 ,s5d port w9e sauce to table ) x4 ,! grat$ r9d ( a l>ge lemon may be add$ to ?is pudd+ ) good effect4 ,br[n bread1 suet1 & currants1 ea* #h oz42 sug>1 #c oz42 c&i$ peel1 #b oz42 salt1 #a_/b saltspoonful2 #a_/c ( small nutmeg2 eggs1 #e2 br&y1 #a w9eglassful3 #c-a_/b h\rs4 ,a ,,good ,,boil$ ,,rice ,,pudd+4 ,swell gradually1#adh & boil until q s(t & ?ick1 f\r ounces & a half ( :ole rice 9 a p9t & a half ( new milk2 sweet5 !m ) f ?ree to f\r ounces ( sug>1 brok5 small1 & /ir to !m :ile !y are /ill q hot1 ! grat$ r9d ( half a l>ge lemon1 f\r or five bitt] almonds1 p\nd$ to a pa/e1 & f\r l>ge well-:isk$ eggs2 let ! mixture cool1 & !n p\r x into a ?ickly-butt]$ bas91 or m\ld1 :i* %\ld be q full2 tie a butt]$ pap] & a fl\r$ clo? ov] x1 & boil ! pudd+ exactly an h\r2 let x /& = two or ?ree m9utes be=e x is turn$ out1 & s]ve x ) sweet sauce1 fruit syrup1 or a compte ( fre% fruit4 ,an ounce & a half ( c&i$ orange-r9d w improve x mu*1 & a c\ple ( ounces ( butt] may be add$ to enri* x1 :5 ! receipt )\t is consid]$ too simple4 ,x is excell5t :5 made ) milk highly flav\r$ ) cocoa-nut1 or ) vanilla4 ,footnote #adh3 ,t is to say1 put ! rice into ! milk :ile cold1 heat x sl[ly1 & let x only simm] until x is done4 ,:ole rice1 #d-a_/b oz42 new milk 7or cocoa-nut-flav\r$ milk71 #a-a_/b p9t2 sug>1 #c to #d oz42 salt1 a few gra9s2 bitt] almonds1 #d to #f2 r9d ( #a_/b lemon2 eggs1 #d3 boil$ #a h\r4 ,,*eap ,,rice ,,pudd+4 ,wa% six ounces ( rice1 mix x ) ?ree qu>t]s ( a p\nd ( rais9s1 tie !m 9 a well-fl\r$ clo?1 giv+ !m pl5ty ( room to swell2 boil !m exactly an h\r & ?ree qu>t]s1 & s]ve ! pudd+ ) v sweet sauce3 ?is is a nice di% = ! nurs]y4 ,a p\nd ( apples p>$1 cor$1 & qu>t]$1 w also make a v :olesome pudd+1 mix$ ) ! rice1 & boil$ f an h\r & a qu>t] to an h\r & a half2 & sultana rais9s & rice w give ano!r good v>iety ( ?is simple pudd+4 ,rice1 #f oz42 rais9s1 #a_/b lb43 #b h\rs4 ,or1 rice1 #f oz42 apples1 #a lb43 #a-a_/d to #a-a_/b h\r4 ,,rice ,,& ,,gooseb]ry ,,pudd+4 ,spread six ounces ( rice equally ov] a moi/ & well-fl\r$ pudd+-clo?1 & place on x a p9t ( gre5 gooseb]ries1 measur$ aft] ! heads & /alks h be5 tak5 (f4 ,ga!r ! clo? up c>efully r\nd ! fruit1 give room = ! rice to swell1 & boil ! pudd+ = an h\r & a qu>t]4 ,v sweet sauce1 or pl5ty ( sug>1 %\ld be eat5 ) x4 ,rice1 #f oz42 gre5 gooseb]ries1 #a p9t3 #a-a_/b h\r4 ,,fa%ionable ,,apple ,,dumpl+s4 ,^! are boil$ 9 small knitt$ or closely-nett$ clo?s 7! =m] h1 we ?9k1 ! prettie/ effect71 :i* give q an ornam5tal appe>ance to an o!rwise homely di%4 ,take out ! cores )\t divid+ ! apples1 :i* %\ld be l>ge1 & ( a good boil+ k9d1 & fill ! cavities ) orange or lemon m>malade2 enclose !m 9 a good cru/ roll$ ?91 draw ! clo?s r\nd !m1 tie !m closely1 & boil !m = ?ree qu>t]s ( an h\r4 ,lemon dumpl+s may be boil$ 9 ! same way4 #c_/d to #a h\r1 if ! apples be n ( ! be/ boil+ k9d4 ,,orange ,,sn[-,,balls4 ,take out ! unhusk$ gra9s1 & wa% well half a p\nd ( rice2 put x into pl5ty ( wat]1 & boil x r quickly = t5 m9utes2 dra9 & let x cool4 ,p>e f\r l>ge1 or five small oranges1 & cle> f !m entirely ! ?ick :ite inn] sk92 spread ! rice1 9 z _m equal portions z !re are oranges1 ^u "s pudd+ or dumpl+ clo?s2 tie ! fruit sep>ately 9 ^!1 & boil ! sn[-balls = an h\r & a half2 turn !m c>efully on to a di%1 & /rew pl5ty ( sift$ sug> ov] !m4 ,! oranges c>efully p>$ may be enclos$ 9 a ?9 pa/e & boil$ = ! same "t4 ,rice1 #h oz42 ,*9a oranges1 #e3 #a-a_/b h\r4 ,,apple ,,sn[-,,balls4 ,p>e & core "s l>ge pudd+-apples1 )\t divid+ !m1 prep>e ! rice z 9 ! =ego+ receipt1 enclose !m 9 x1 & boil !m = "o h\r3 t5 m9utes less w be suffici5t %\ld ! fruit be b ( mod]ate size4 ,an agreeable addition to !m is a slice ( fre% butt]1 mix$ ) z mu* sug> z c be smoo?ly bl5d$ ) x1 & a flav\r+ ( p[d]$ c9namon1 or ( nutmeg3 ?is mu/ be s5t to table ap>t f !m1 n 9 ! di%4 ,,light ,,currant ,,dumpl+s4 ,= ea* dumpl+ take ?ree tablespoonsful ( fl\r1 two ( f9ely-m9c$ suet1 & ?ree ( currants1 a slight p9* ( salt1 & z mu* milk or wat] z w make a v ?ick batt] ( ! +r$i5ts4 ,tie ! dumpl+s 9 well-fl\r$ clo?s1 & boil !m = a full h\r3 !y may be s]v$ ) v sweet w9e sauce4 ,,lemon ,,dumpl+s4 7,,light ,,& ,,good47 ,mix1 ) t5 ounces ( f9e bread-crumbs1 half a p\nd ( beef suet1 *opp$ extremely small1 "o l>ge tablespoonful ( fl\r1 ! grat$ r9ds ( two small lemons1 or ( a v l>ge "o1 f\r ounces ( p\nd$ sug>1 ?ree l>ge or f\r small eggs beat5 & /ra9$1 & la/ ( all1 ! juice ( ! lemons1 or "p ( x1 also /ra9$4 ,divide ^! into f\r equal portions1 tie !m 9 well-fl\r$ clo?s1 & boil !m an h\r4 ,! dumpl+s w be extremely light & delicate3 if wi%$ v sweet1 m sug> mu/ be add$ to !m4 ,! syrup ( pres]v$ g+] w\ld be bo? a :olesome & appropriate sauce = !m4 ,,suffolk1 ,,or ,,h>d ,,dumpl+s4 ,mix a little salt ) "s fl\r1 & make x into a smoo? & r li! pa/e1 ) cold wat] or skimm$ milk2 =m x into dumpl+s1 & ?r[ !m into boil+ wat]3 9 half an h\r !y w be ready to s]ve4 ,a bett] k9d ( dumpl+ is made by add+ suffici5t milk to ! fl\r to =m a ?ick batt]1 & !n ty+ ! dumpl+s 9 small well-fl\r$ clo?s4 ,9 ,suffolk f>mh\ses1 !y are s]v$ ) ! dripp+-pan gravy ( roa/ meat1 & !y are sometimes made v small inde$1 & boil$ ) /ew$ %9 ( beef4 ,,norfolk ,,dumpl+s4 ,take a p\nd ( d\gh f a bak+ ( v light :ite bread1 & divide x into six equal p>ts2 m\ld ^! into dumpl+s1 drop !m into a pan ( fa/ boil+ wat]1 & boil !m quickly f twelve to fifte5 m9utes4 ,s5d !m to table ! in/ant !y are di%$1 ) w9e sauce or raspb]ry v9eg>4 ,9 "s c\nties !y are eat5 ) melt$ butt]1 well sweet5$1 & mix$ ) a little v9eg>4 ,!y mu/ nev] be cut1 b %\ld be torn ap>t ) a c\ple ( =ks4 ,,sweet ,,boil$ ,,patties4 7,,good47 ,mix into a v smoo? pa/e1 ?ree ounces ( f9ely-m9c$ suet ) eight ( fl\r1 & a light p9* ( salt2 divide x into f\rte5 balls ( equal size1 roll !m out q ?9 & r\nd1 moi/5 ! edges1 put a little pres]ve into ea*1 close ! patties v securely to prev5t its escape1 ?r[ !m into a pan ( boil+ wat]1 & 9 f t5 to twelve m9utes lift !m out1 & s]ve !m in/antly4 ,butt]-cru/ may be us$ = !m in/ead ( suet b x w n be s light4 ,fl\r1 #h oz42 suet1 #c oz42 little salt2 divid$ into f\rte5 portions3 boil$ #aj to #ab m9utes4 ,,boil$ ,,rice ,,to ,,be ,,s]v$ ,,) ,,/ew$ ,,fruits1 ,,pres]ves1 ,,or ,,raspb]ry ,,v9eg>4 ,take out ! discol\r$ gra9s f half a p\nd ( good rice2 & wa% x 9 sev]al wat]s2 tie x v loosely 9 a pudd+ clo?1 put x into cold wat]2 heat x sl[ly1 & boil x = q an h\r1 x w !n be q solid & resemble a pudd+ 9 appe>ance4 ,suffici5t room mu/ be giv5 to all[ ! gra9 to swell to its full size1 or x w be h>d2 b too mu* space w r5d] ! :ole wat]y4 ,) a little exp]i5ce1 ! cook w easily asc]ta9 ! exact degree to be all[$ = x4 ,f\r ounces ( rice w require q ?ree qu>t]s ( an h\r's boil+2 a little m or less ( "t w sometimes be ne$$1 f ! diff]5ce ( quality 9 ! gra94 ,x %\ld be put into an abundant quantity ( wat]1 :i* %\ld be cold & !n v sl[ly heat$4 ,c>ol9a rice1 #a_/b lb43 boil$ #a h\r4 #d oz43 #c_/d h\r4 ---------------------------------------- -------------------------------- ,,*apt] ,,xxi4 ,bak$ ,pudd+s4 ,illu/ration3 ,pudd+ g>ni%$ ) ,pres]ves4 ,,introductory ,,rem>ks4 ,illu/ration3 ,bak$ ,pudd+ ,m\ld4 ,,we h little to add "h to ! rem>ks :i* w be f\nd at ! comm5cem5t ( ! prec$+ ,*apt]1 z !y w apply equally to ! prep>ation ( ^! & ( boil$ pudd+s4 ,all ( ! cu/>d k9d1 :e!r made ( eggs & milk only1 or ( sago1 arr[-root1 rice1 gr\nd or 9 gra91 v]micelli1 c41 require a v g5tle ov51 & are spoil$ by fa/-bak+4 ,^? made ( batt] on ! contr>y1 %\ld be put into "o suffici5tly brisk to raise !m quickly b )\t scor*+ !m4 ,su* z conta9 suet & rais9s mu/ h a well-heat$ b n a fi]ce ov52 = z !y mu/ rema9 long 9 x to be ?or\ghly done1 unless c>efully manag$ !y w ei!r be mu* too highly col\r$ or too dry4 ,by :isk+ to a solid fro? ! :ites ( ! eggs us$ = any pudd+1 & /irr+ !m s(tly into x at ! in/ant ( plac+ x 9 ! ov5 x w be r5d]$ exce$+ly light1 & w rise v high 9 ! di%2 b z x w p>take !n ( ! nature ( a s\ffl1 x mu/ be despat*$ ) great exp$ition to table f ! ov51 or x w become flat be=e x is s]v$4 ,:5 a pudd+ is suffici5tly br[n$ on ! surface 7t is to say1 ( a f9e equal amb]-col\r7 be=e x is bak$ ?r\gh1 a %eet ( writ+ pap] %\ld be laid ov] x1 b n be=e x is set3 :5 q firm 9 ! c5tre x w be done4 ,potato1 batt]1 plum1 & e o!r k9d ( pudd+ inde$ :i* is suffici5tly solid to all[ ( x1 %\ld be turn$ on to a clean hot di% f ! "o 9 :i* x is bak$1 & /rew$ ) sift$ sug> be=e x is s5t to table4 ,m9ute directions = ! prep>ation & managem5t ( ea* p>ticul> v>iety ( pudd+ w be f\nd 9 ! receipt = x4 ,a ,,bak$ ,,plum ,,pudd+ ,,en ,,m\le1 ,,or ,,m\ld$4 ,m+le ?or\ghly 9 a l>ge pan or b[l half a p\nd ( ! nice/ beef-kidney suet m9c$ v small1 half a p\nd ( c>efully /on$ rais9s1 z _m currants1 f\r ounces ( p\nd$ sug>1 half a p\nd ( fl\r1 two ounces ( c&i$ citron & lemon or orange r9d1 f\r l>ge well :isk$ eggs1 a small cup ( milk1 a glass ( br&y1 a t9y p9* ( salt1 & "s nutmeg or p[d]$ g+]4 ,beat ! :ole up lightly1 p\r x into a well-butt]$ m\ld or cake-t9 & bake x 9 a mod]ate ov5 f an h\r & a half to two h\rs4 ,turn x f ! m\ld & s5d x quickly to table ) ,devon%ire cream1 or melt$ apricot m>malade = sauce4 ,,! ,,pr9t]',s ,,pudd+4 ,grate v lightly six ounces ( ! crumb ( a /ale loaf1 & put x into a deep di%4 ,dissolve 9 a qu>t ( cold new milk f\r ounces ( good ,lisbon sug>2 add x to five l>ge1 well-:isk$ eggs1 /ra91 & mix !m ) ! bread-crumbs2 /ir 9 two ounces ( a fre% f9ely-grat$ cocoa-nut2 add a flav\r+ ( nutmeg or ( lemon-r9d1 & ! slighte/ p9* ( salt2 let ! pudd+ /& = a c\ple ( h\rs to soak ! bread2 & bake x 9 a g5tle ov5 = ?ree-qu>t]s ( an h\r3 x w be excell5t if c>efully made1 & n too quickly bak$4 ,:5 ! cocoa-nut is n at h&1 an ounce ( butt] j dissolv$1 %\ld be p\r$ ov] ! di% be=e ! crumbs are put into x2 & ! r9d ( an entire lemon may be us$ to give x flav\r2 b ! cocoa-nut imp>ts a peculi> ri*ness :5 x is good & fre%4 ,bread-crumbs1 #f oz42 new milk1 #a qu>t2 sug>1 #d oz42 eggs1 #e2 cocoa-nut1 #b oz4 7or r9d1 #a l>ge lemon1 & #a oz4 butt]72 slighte/ p9* ( salt3 to /& #b h\rs4 ,bak$ 9 g5tle ov5 full #c_/d h\r4 ,obs4--,:5 a v sweet pudd+ is lik$1 ! proportion ( sug> may be increas$4 ,,almond ,,pudd+4 ,on two ounces ( f9e bread-crumbs p\r a p9t ( boil+ cream1 & let !m rema9 until ne>ly cold1 !n mix !m v gradually ) half a p\nd ( sweet & six bitt] almonds p\nd$ to ! smoo!/ pa/e1 ) a little orange-fl[] wat]1 or ) a few drops ( spr+ wat]1 j to prev5t _! oil+2 /ir to !m by degrees ! well-beat5 yolks ( sev5 & ! :ites ( ?ree eggs1 six ounces ( sift$ sug>1 & f\r ( cl>ifi$ butt]2 turn ! mixture into a v clean /ewpan1 & /ir x )\t ceas+ ov] a sl[ fire until x becomes ?ick1 b on no acc\nt all[ x to boil4 ,:5 x is tol]ably cool add a glass ( br&y1 or half a "o ( noyau1 p\r ! pudd+ into a di% l9$ ) v ?9 puff pa/e1 & bake x half an h\r 9 a mod]ate ov54 ,bread-crumbs1 #b oz42 cream1 #a p9t2 p\nd$ almonds1 #a_/b lb42 bitt] almonds1 #f2 yolks ( #g1 :ites ( #c eggs2 sug>1 #f oz42 butt]1 #d oz42 br&y1 #a w9eglassful1 or #a_/b glass ( noyau3 #a_/b h\r1 mod]ate ov54 ,,! ,,"y ,,wife',s ,,pudd+4 7,au?or's ,receipt47 ,break sep>ately into a cup f\r p]fectly sweet eggs1 & ) ! po9t ( a small ?ree-prong$ =k cle> !m f ! specks4 ,?r[ !m1 z !y are done1 into a l>ge bas91 or a b[l1 & beat !m up lightly = f\r or five m9utes1 !n add by degrees two ounces & a half ( p\nd$ sug>1 ) a v small p9* ( salt1 & :isk ! mixture well1 hold+ ! =k r loosely betwe5 ! ?umb & f+]s2 next1 grate 9 ! r9d ( a q fre% lemon1 or sub/itute = x a tablespoonful ( lemon-br&y1 or ( orange-fl[] wat]1 :i* %\ld be ?r[n 9 by degrees1 & /irr$ briskly to ! eggs4 ,add a p9t ( cold new milk1 & p\r ! pudd+ into a well butt]$ di%4 ,slice "s /ale bread1 some?+ m ?an a qu>t] ( an in* ?ick1 & ) a v small cake-cutt] cut suffici5t r\nds f x to cov] ! top ( ! pudd+2 butt] !m ?ickly ) good butt]2 lay !m1 ) ! dry side und]mo/1 ^u ! pudd+1 sift sug> ?ickly on !m1 & set ! di% g5tly into a ,dut* or ,am]ican ov51 :i* %\ld be plac$ at ! di/ance ( a foot or m f a mod]ate fire4 ,an h\r ( v sl[ bak+ w be j suffici5t to r5d] ! pudd+ firm ?r\gh\t2 b %\ld ! fire be fi]ce1 or ! ov5 plac$ too ne> x1 ! receipt w fail4 ,obs4--,we give m9ute directions = ?is di%1 because ?\gh simple1 x is v delicate & good1 & ! same in/ructions w s]ve = all ! v>ieties ( x :i* foll[4 ,! cook :o desires to succe$ ) !m1 mu/ take ! tr\ble to regulate prop]ly ! heat ( ! ov5 9 :i* !y are bak$4 ,:5 x is necess>y to place !m 9 t ( ! kit*5-range ! door %\ld be left op5 = a "t to cool x d[n 7%\ld x be v hot71 be=e !y are plac$ 9 x2 & !y may be set ^u a plate or di% rev]s$1 if ! iron %\ld /ill rema9 greatly heat$4 ,,! ,,good ,,daught]',s ,,m9cemeat ,,pudd+4 7,au?or's ,receipt47 ,lay into a r deep t>t-di% "s ?9 slices ( ,fr5* roll v slightly spread ) butt] & cov]$ ) a ?ick lay] ( m9cemeat2 place a second ti] lightly on ^!1 cov]$ 9 ! same way ) ! m9cemeat2 !n p\r g5tly 9 a cu/>d made ) ?ree well-:isk$ eggs1 ?ree-qu>t]s ( a p9t ( new milk or ?9 cream1 ! slighte/ p9* ( salt1 & two ounces ( sug>4 ,let ! pudd+ /& to soak = an h\r1 !n bake x g5tly until x is q firm 9 ! c5tre3 ?is w be 9 f ?ree-qu>t]s ( an h\r to a full h\r4 ,,mrs4 ,,h[itt',s ,,pudd+4 7,au?or's ,receipt47 ,butt] lightly1 on bo? sides1 "s ev5ly cut slices ( roll1 or ( light bread fre$ f cru/1 & spread ! tops ?ickly b uni=mly ) good orange-m>malade4 ,prep>e z mu* only 9 ?is way z w cov] ! surface ( ! pudd+ )\t ! edges ( ! bread ov]lay+ ea* o!r1 z ?is w\ld make x s9k to ! bottom ( ! di%4 ,add ! same cu/>d z = ! m9cemeat-pudd+1 b flav\r x ) ,fr5* br&y only4 ,let x /& = an h\r1 !n place x g5tly 9 a sl[ ov5 & bake x until x is q set1 b no long]4 ,x is an excell5t & delicate pudd+ :5 prop]ly bak$2 b l all :i* are compos$ 9 "p ( cu/>d1 x w be spoil$ by a fi]ce degree ( heat4 ,! bread %\ld be ( a light cle> br[n1 & ! cu/>d1 "u x1 smoo? & firm4 ,?is may be compos$1 at *oice1 ( ! yolks ( f\r & :ites ( two eggs1 ?or\ghly :isk$1 fir/ )\t & !n ) two tablespoonsful ( f9e sug>2 to ^! ! milk or cream may !n be add$4 ,,an ,,excell5t ,,lemon ,,pudd+4 ,beat well toge!r f\r ounces ( fre% butt] cream$1 & eight ( sift$ sug>2 to ^! add gradually ! yolks ( six & ! :ites ( two eggs1 ) ! grat$ r9d & ! /ra9$ juice ( "o l>ge lemon3--?is la/ mu/ be add$ by sl[ degrees1 & /irr$ briskly to ! o!r +r$i5ts4 ,bake ! pudd+ 9 a di% l9$ ) v ?9 puff-pa/e = ?ree-qu>t]s ( an h\r1 9 a sl[ ov54 ,butt]1 #d oz42 sug>1 #a_/b lb42 yolks ( #f1 :ites ( #b eggs2 l>ge lemon1 #a3 #c_/d h\r1 sl[ ov54 ,,lemon ,,suet ,,pudd+4 ,to half a p\nd ( f9ely grat$ bread-crumbs1 add six ounces ( fre% beef-kidney suet1 free f sk91 & m9c$ v small1 a qu>t] ( a p\nd ( ca/or sug>1 six ounces ( currants1 ! grat$ r9d & ! /ra9$ juice ( a l>ge lemon1 & f\r full-siz$ or five small well-beat5 eggs2 p\r ^! +r$i5ts into a ?ickly-butt]$ pan1 & bake ! pudd+ = an h\r 9 a brisk ov51 b draw x t[>ds ! m\? :5 x is ( a f9e br[n col\r4 ,turn x f ! di% be=e x is s]v$1 & /rew sift$ sug> ov] x or n1 at pleasure3 two ounces m ( suet c be add$ :5 a l>g] proportion is lik$4 ,! pudd+ is v good )\t ! currants4 ,bread-crumbs1 #h oz42 beef-suet1 #f oz42 p\nd$ sug>1 #c-a_/b oz42 lemon1 #a l>ge2 currants1 #f oz42 eggs1 #d l>ge1 or #e small3 #a h\r1 brisk ov54 ,,bakewell ,,pudd+4 ,?is pudd+ is fam\s n only 9 ,d]by%ire1 b 9 sev]al ( our nor!rn c\nties1 :]e x is usually s]v$ on all holiday-occasions4 ,l9e a %all[ t>t-di% ) q an in*-deep lay] ( sev]al k9ds ( good pres]ve mix$ toge!r1 & int]m+le ) !m f two to ?ree ounces ( c&i$ citron or orange-r9d4 ,beat well ! yolks ( t5 eggs1 & add to !m gradually half a p\nd ( sift$ sug>2 :5 !y are well mix$1 p\r 9 by degrees half a p\nd ( good cl>ifi$ butt]1 & a little ratifia or any o!r flav\r t may be pref]r$2 fill ! di% two-?irds full ) ?is mixture1 & bake ! pudd+ = ne>ly an h\r 9 a mod]ate ov54 ,half ! quantity w be suffici5t = a small di%4 ,mix$ pres]ves1 #a-a_/b to #b lbs42 yolks ( eggs1 #aj2 sug>1 #a_/b lb42 butt]1 #a_/b lb42 ratifia1 lemon-br&y1 or o!r flav\r+1 to ! ta/e3 bak$1 mod]ate ov51 #c_/d to #a h\r4 ,obs4--,?is is a ri* & exp5sive1 b n v ref9$ pudd+4 ,a v>iation ( x1 kn[n 9 ! s\? z an ,ald]man's ,pudd+1 is we ?9k1 sup]ior to x4 ,x is made )\t ! c&i$ peel1 & ) a lay] ( apricot-jam only1 six ounces ( butt]1 six ( sug>1 ! yolks ( six1 & ! :ites ( two eggs4 ,,ratifia ,,pudd+4 ,flav\r a p9t & a half ( new milk r highly ) bitt] almonds1 blan*$ & bruis$1 or1 %\ld _! use be object$ to1 ) ?ree or f\r bay leaves & a little c9namon2 add a few gra9s ( salt1 & f f\r to six ounces ( sug> 9 lumps1 accord+ to ! ta/e4 ,:5 ! :ole has simm]$ g5tly = "s m9utes1 /ra9 (f ! milk ?r\gh a f9e sieve or musl91 put x into a clean saucepan1 & :5 x aga9 boils /ir x gradually & quickly to six well-beat5 eggs :i* h be5 likewise /ra9$2 let ! mixture cool1 & !n add to x a glass ( br&y4 ,lay a half-pa/e r\nd a well-butt]$ di%1 & spr9kle into x an ounce ( ratifias f9ely crumbl$1 grate ! r9d ( a lemon ov]1 & place ?ree ounces ( :ole ratifias ^u !m1 p\r 9 suffici5t ( ! cu/>d to soak !m2 an h\r aft]w>ds add ! rema9d]1 & s5d ! pudd+ to a g5tle ov53 half an h\r w bake x4 ,new milk1 #a-a_/b p9t2 bitt] almonds1 #f or #g 7or bay leaves1 #c to #e1 & bit ( c9namon72 sug>1 #d to #f oz42 eggs1 #f2 br&y1 #a w9eglassful2 ratifias1 #d oz42 r9d #a_/b lemon3 bak$ #a_/b h\r4 ,,! ,,elegant ,,economi/',s ,,pudd+4 ,we h already giv5 a receipt = an exce$+ly good boil$ pudd+ be>+ ?is title1 b we ?9k ! bak$ "o answ]s ev5 bett]1 & x is made ) r m facility4 ,butt] a deep t>t-di% well1 cut ! slices ( plum-pudd+ to jo9 exactly 9 l9+ x1 & press !m aga9/ x lightly to make !m adh]e1 z )\t ?is precaution !y are apt to float (f2 p\r 9 z mu* cu/>d 7previ\sly ?ick5$ & left to become cold71 or any o!r sweet pudd+ mixture1 z w fill ! di% almo/ to ! brim2 cov] ! top ) ?9 slices ( ! plum pudd+1 & bake x 9 a sl[ ov5 f ?irty m9utes to a full h\r1 accord+ to ! quantity & quality ( ! cont5ts4 ,"o p9t ( new milk p\r$ boil+ on an ounce & a half ( t\s-les-mois1 smoo?ly mix$ ) a qu>t] ( a p9t ( cold milk1 makes ) ! addition ( f\r ounces ( sug>1 f\r small eggs1 a little lemon-grate1 & two or ?ree bitt] almonds1 or a few drops ( ratifia1 an excell5t pudd+ ( ?is k9d2 x %\ld be bak$ ne>ly ?ree-qu>t]s ( an h\r 9 a q sl[ ov54 ,two ounces & a half ( arr[-root may be us$ 9 lieu ( ! t\s-les-mois4 ,,ri* ,,bread ,,& ,,butt] ,,pudd+4 ,give a good flav\r ( lemon-r9d & bitt] almonds1 or ( c9namon1 if pref]r$1 to a p9t ( new milk1 & :5 x has simm]$ a suffici5t "t = ?is1 /ra9 & mix x ) a qu>t] ( a p9t ( ri* cream2 sweet5 x ) f\r ounces ( sug> 9 lumps1 & /ir x :ile /ill hot to five well-beat5 eggs2 ?r[ 9 a few gra9s ( salt1 & move ! mixture briskly ) a spoon z a glass ( br&y is add$ to x4 ,h ready 9 a ?ickly-butt]$ di% ?ree lay]s ( ?9 bread & butt] cut f a half-qu>t]n loaf1 ) f\r ounces ( currants1 & "o & a half ( f9ely %r$ c&i$ peel1 /rew$ betwe5 & ov] !m2 p\r ! eggs & milk on !m by degrees1 lett+ ! bread absorb "o portion be=e ano!r is add$3 x %\ld soak = a c\ple ( h\rs be=e ! pudd+ is tak5 to ! ov51 :i* %\ld be a mod]ate "o4 ,half an h\r w bake x4 ,x is v good :5 made ) new milk only2 & "s p]sons use no m ?an a p9t ( liquid 9 all1 b "p ( ! :ites ( ! eggs may !n be omitt$4 ,cream may be sub/itut$ = ! entire quantity ( milk at pleasure4 ,new milk1 #a p9t2 r9d ( small lemon1 & #f bitt] almonds bruis$ 7or #a_/b dra*m ( c9namon73 simm]$ #aj to #bj m9utes4 ,cream1 #a_/d p9t2 sug>1 #d oz42 eggs1 #f2 br&y1 #a w9eglassful4 ,bread & butt]1 #c lay]s2 currants1 #d oz42 c&i$ orange or lemon-r9d1 #a-a_/b oz43 to /& #b h\rs1 & to be bak$ #cj m9utes 9 a mod]ate ov54 ,,common ,,bread ,,& ,,butt] ,,pudd+4 ,sweet5 a p9t & a half ( milk ) f\r ounces ( ,lisbon sug>2 /ir x to f\r l>ge well-beat5 eggs1 or to five small ones1 grate half a nutmeg to !m1 & p\r ! mixture into a di% :i* holds ne>ly ?ree p9ts1 & :i* is fill$ almo/ to ! brim ) lay]s ( bread & butt]1 betwe5 :i* ?ree ounces ( currants h be5 /rew$4 ,lemon-grate1 or orange-fl[] wat] c be add$ to ?is pudd+ in/ead ( nutmeg1 :5 pref]r$4 ,f ?ree qu>t]s ( an h\r to an h\r w bake x4 ,milk1 #a-a_/b p9t2 ,lisbon sug>1 #d oz42 eggs1 #d l>ge1 or #e small2 #a_/b small nutmeg2 currants1 #c oz43 bak$ #c_/d to #a h\r4 ,a ,,good ,,bak$ ,,bread ,,pudd+4 ,p\r1 q boil+1 on six ounces 7or ?ree qu>t]s ( a p9t7 ( f9e bread-crumbs & "o ounce ( butt]1 a p9t ( new milk1 cov] !m closely1 & let !m /& until ! bread is well soak$2 !n /ir to !m ?ree ounces ( sug>1 five eggs1 leav+ out two ( ! :ites1 two ounces ( c&i$ orange-r9d1 slic$ ?91 & a flav\r+ ( nutmeg2 :5 ! mixture is ne>ly or q cold p\r x into a di%1 & place lightly ov] ! top ! :ites ( ?ree eggs beat5 to a firm fro?1 & mix$ at ! in/ant ) ?ree l>ge tablespoonsful ( sift$ sug>4 ,bake ! pudd+ = half an h\r 9 a mod]ate ov54 ,! ic+ may be omitt$1 & an ounce & a half ( butt]1 j w>m$1 put into ! di% be=e ! pudd+1 & pl5ty ( sug> sift$ ov] x j z x is s5t to ! ov51 or x may be made )\t ei!r4 ,bread1 #f oz42 butt]1 #a oz42 milk1 #a p9t2 sug>1 #c oz42 eggs1 #e yolks1 #c :ites2 c&i$ orange-r9d1 #b oz42 little nutmeg4 ,ic+1 #c :ites ( eggs2 sug>1 #c tablespoonsful3 bak$1 #a_/b h\r4 ,,ano!r ,,bak$ ,,bread ,,pudd+4 ,add to a p9t ( new milk a qu>t] ( a p9t ( good cream1 & p\r !m boil+ on eight ounces ( bread-crumbs1 & ?ree ( fre% butt]2 :5 ^! h /ood half an h\r cov]$ ) a plate1 /ir to !m f\r ounces ( sug>1 six ounces ( currants1 "o & a half ( c&i$ orange or citron1 & five eggs4 ,a ,,good ,,sem\l9a1 ,,or ,,s\jee ,,pudd+4 ,drop lightly into a p9t & a half ( boil+ milk two l>ge tablespoonsful ( sem\l9a1 & /ir !m toge!r z ?is is done1 t ! mixture may n be lumpy2 cont9ue ! /irr+ f eight to t5 m9utes1 !n ?r[ 9 two ounces ( good butt]1 & ?ree & a half ( p\nd$ sug>1 or ( ! f9e/ ,lisbon2 next add ! grat$ r9d ( a lemon1 &1 :ile ! sem\l9a is /ill w>m1 beat gradually & briskly to x five well-:isk$ eggs2 p\r x into a butt]$ di%1 & bake x ab\t half an h\r 9 a mod]ate ov54 ,boil ! s\jee exactly z ! sem\l9a4 ,new milk1 #a-a_/b p9t2 sem\l9a1 #b-a_/b oz43 #g to #h m9utes4 ,sug>1 #c-a_/b oz42 butt]1 #b oz42 r9d ( lemon2 eggs1 #e3 bak$ 9 mod]ate ov51 #a_/b h\r4 ,or1 s\jee1 #d oz42 o!r +r$i5ts z above4 ,,fr5* ,,sem\l9a ,,pudd+4 ,or ,gteau de ,sem\le4 ,infuse by ! side ( ! fire 9 a qu>t ( new milk1 ! v ?9 r9d ( a f9e fre% lemon1 & :5 x has /ood = half an h\r br+ x sl[ly to a boil3 simm] x = f\r or five m9utes1 !n take out ! lemon r9d1 & ?r[ lightly into ! milk1 /irr+ x all ! "t1 five ounces ( ! be/ quality ( sem\l9a2#adi let x boil ov] a g5tle fire = t5 m9utes1 !n add f\r ounces ( sug> r\ghly p[d]$1 ?ree ( fre% butt]1 & less ?an a small qu>t]-teaspoonful ( salt2 boil ! mixture = two or ?ree additional m9utes1 keep+ x /irr$ )\t ceas+2 take x f ! fire1 let x cool a little1 & /ir to x briskly1 & by degrees1 ! yolks ( six eggs & ! :ites ( f\r well beat5 toge!r1 & /ra9$ or prep>$ = use z direct$ at page #cie1 f\r or five bitt] almonds1 p\nd$ ) a little sug>1 w height5 ! flav\r pleasantly to _m ta/es4 ,:5 ! pudd+ is ne>ly cold1 p\r x g5tly into a /ewpan or m\ld1 prep>$ z = ! ,gteau de ,riz ( page #dcc1 & bake x 9 a v g5tle ov5 f an h\r & a qu>t] to an h\r & a half4 ,footnote #adi3 ,z we h _h occasion to /ate 9 ! previ\s pages ( ?is volume1 we h _h sem\l9a1 v]micelli1 & v>i\s k9ds ( mac>oni ( fir/-rate quality1 f ,mr4 ,cobbett1 #ah1 ,pall ,mall2 b !y may1 )\t d\bt1 be procur$ equally good f _m o!r =eign w>eh\ses4 ,,saxe-,,go?a ,,pudd+1 ,,or ,,t\rte4 ,blan* & p\nd to ! smoo!/ possible pa/e1 a c\ple ( ounces ( ,jordan almonds1 & f\r or five bitt] ones2 add to !m1 spoonful by spoonful q at fir/1 f\r eggs :i* h be5 :isk$ v light2 ?r[ 9 gradually two ounces ( p\nd$ sug>1 & !n f\r ounces ( ! f9e/ bread-crumbs4 ,j melt1 b )\t heat+1 two ounces ( fre% butt]1 & add x 9 v small portions to ! o!r +r$i5ts1 beat+ ea* well to !m until x ceases to appe> on ! surface4 ,p\r ! pa/e ?us prep>$ ^u a p9t ( r$ currants1 ready mix$ 9 a t>t-di% ) f\r ounces ( p\nd$ sug>1 & bake !m g5tly = ab\t half an h\r4 ,raspb]ries & currants mix$1 & ,k5ti% or morella *]ries1 w make mo/ excell5t v>ieties ( ?is di%3 ! ,k5ti% *]ries %\ld be /on$ = x1 ! morellas left entire4 ,%\ld ! pa/e be consid]$ too ri*1 a "p or ! :ole ( ! butt] c be omitt$2 or aga91 x may on occasion be made )\t ! almonds2 b ! read] is recomm5d$ to try ! receipt 9 ! fir/ in/ance )\t any v>iation f x4 ,! cru/ w be f\nd delici\s if well made4 ,l all mixtures ( ! k9d x mu/ be kept light by con/ant beat+1 z ! v>i\s +r$i5ts are add$ to ! eggs1 :i* %\ld !mselves be :isk$ to a v light fro? be=e !y are us$4 ,jordan almonds1 #b oz42 bitt] almonds1 #d or #e2 eggs1 #d2 p\nd$ sug>1 #b oz42 bread-crumbs1 #d oz42 fre% butt]1 #b oz4 ,r$ currants1 7or o!r fruit7 #a p9t2 sug>1 #d oz43 #a_/b h\r4 ,,bad5-,,bad5 ,,pudd+s4 ,prep>e ! same pa/e z = ! prec$+ receipt1 & add to x by degrees a c\ple ( tablespoonsfuls ( f9e raspb]ry1 /rawb]ry1 or apricot jam1 :i* has previ\sly be5 work$ smoo? ) ! back ( a spoon2 half fill "s butt]$ pattypans or small cups ) ! mixture & bake ! pudd+s 9 a g5tle ov5 f fifte5 to tw5ty m9utes1 or r long] %\ld x be v sl[4 ,= v>iety1 omit ! pres]ve1 & flav\r ! pudd+s ) ! lightly grat$ r9d ( a fre% lemon1 & ) an ounce or s ( c&i$ peel %r$ small2 or ) a little vanilla p\nd$ ) a lump or two ( sug>1 & sift$ ?r\gh a hair sieve2 or ) f ?ree to f\r dra*ms ( orange fl[]s pral9es r$uc$ to p[d]2 or s]ve !m q pla9 ) a fruit sauce4 ,,su!rl& ,,or ,,ca/le ,,pudd+s4 ,take an equal weight ( eggs 9 ! %ell1 ( good butt]1 ( f9e dry fl\r1 & ( sift$ sug>4 ,fir/1 :isk ! eggs = t5 m9utes or until !y appe> extremely light1 !n ?r[ 9 ! sug> by degrees1 & cont9ue ! :isk+ = f\r or five m9utes2 next1 /rew 9 ! fl\r1 also gradually1 & :5 x appe>s smoo?ly bl5d$ ) ! o!r +r$i5ts1 p\r ! butt] to !m 9 small portions1 ea* ( :i* %\ld be beat5 9 until !re is no appe>ance ( x left4 ,x %\ld previ\sly be j liquefi$ ) ! lea/ possible degree ( heat3 ?is may be effect$ by putt+ x into a well-w>m$ saucepan1 & %ak+ x r\nd until x is dissolv$4 ,a gra9 or two ( salt %\ld be ?r[n 9 ) ! fl\r2 & ! r9d ( half a f9e lemon rasp$ on sug> or grat$1 or "s p\nd$ mace1 or any o!r flav\r c be add$ at *oice4 ,p\r ! mixture directly x is ready into well-butt]$ cups1 & bake ! pudd+s f tw5ty to tw5ty-five m9utes4 ,:5 cold !y resemble good p\nd cakes1 & may be s]v$ z su*4 ,w9e sauce %\ld be s5t to table ) !m4 ,eggs1 #d2 _! weight 9 fl\r1 sug>1 & butt]2 little salt2 flav\r+ ( p\nd$ mace or lemon-r9d4 ,obs4--,?ree eggs are suffici5t = a small di% ( ^! pudd+s4 ,!y may be v>i$ ) an ounce or two ( c&i$ citron2 or ) a spoonful ( br&y1 or a little orange-fl[] wat]4 ,! mode we h giv5 ( mak+ !m w be f\nd p]fectly successful if our directions be foll[$ ) exactness4 ,9 a sl[ ov5 !y w n be too mu* bak$ 9 half an h\r4 ,,madele9e ,,pudd+s4 ,to be s]v$ cold4 ,take ! same +r$i5ts z = ! ,su!rl& pudd+s1 b cl>ify an additional ounce ( butt]2 skim1 & !n fill "s r\nd t9 pattypans ) x almo/ to ! brim2 p\r x f "o to ! o!r until all h receiv$ a suffici5t coat+ to prev5t ! pudd+s f adh]+ to !m1 & leave half a teaspoonful 9 ea*2 mix ! rema9d] ) ! eggs1 sug>1 & fl\r1 beat ! :ole up v lightly1 fill ! pans ab\t two-?irds full1 & put !m directly into a r brisk ov51 b draw !m t[>ds ! m\? ( x :5 !y are suffici5tly col\r$2 f fifte5 to eighte5 m9utes w bake !m4 ,turn !m out1 & dra9 !m on a %eet ( pap]4 ,:5 !y are q cold1 ) ! po9t ( ! knife take out a portion ( ! tops1 holl[ ! pudd+s a little1 & fill !m ) ri* apricot-jam1 well mix$ ) half its weight ( p\nd$ almonds1 ( :i* two 9 e ounce %\ld be bitt] ones4 ,a ,,good ,,fr5* ,,rice ,,pudd+1 ,,or ,g,,teau ,,de ,,riz4 ,swell g5tly 9 a qu>t ( new milk1 or 9 equal p>ts ( milk & cream1 sev5 ounces ( ! be/ ,c>ol9a rice1 :i* has be5 cle>$ ( ! discol\r$ gra9s1 & wa%$ & dra9$2 :5 x is tol]ably t5d]1 add to x ?ree ounces ( fre% butt]1 & five ( sug> r\ghly p[d]$1 a few gra9s ( salt1 & ! lightly grat$ r9d ( a f9e lemon1 & simm] ! :ole until ! rice is swoll5 to ! utmo/2 !n take x f ! fire1 let x cool a little1 & /ir to x quickly1 & by degrees1 ! well-beat5 yolks ( six full-siz$ eggs4 ,p\r into a small copp] /ewpan#aej a c\ple ( ounces ( cl>ifi$ butt]1 & incl9e x 9 su* a mann] t x may receive an equal coat+ 9 e "p2 !n turn x upside d[n = an in/ant1 to dra9 (f ! sup]flu\s butt]2 next1 ?r[ 9 "s exce$+ly f9e light crumbs ( /ale bread1 & %ake !m entirely ov] x1 turn out ^? :i* d n adh]e1 & ) a small bru% or fea!r spr9kle m cl>ifi$ butt] slightly on ^? :i* l9e ! pan4 ,:isk quickly ! :ites ( ! eggs to sn[1 /ir !m g5tly to ! rice1 & p\r ! mixture s(tly into ! /ewpan1 t ! bread-crumbs may n be displac$2 put x imm$iately into a mod]ate ov51 & let x rema9 9 a full h\r4 ,x w !n1 if prop]ly bak$1 turn out f ! m\ld or pan well br[n$1 q firm1 & hav+ ! appe>ance ( a cake2 b a fi]ce heat w cause x to break1 & pres5t an altoge!r unsightly appe>ance4 ,9 a v sl[ ov5 a long] "t mu/ be all[$ = x4 ,footnote #aej3 ,"o :i* holds ab\t five p9ts is well adapt$ to ! purpose4 ,:5 ?is is n at h&1 a copp] cake-m\ld may be sub/itut$ = x4 ,! /ewpan mu/ n be cov]$ :ile ! gteau is bak+4 ,new milk1 or milk & cream1 #a qu>t2 ,c>ol9a rice1 #g oz43 #c_/d h\r4 ,fre% butt]1 #c oz42 sug>1 9 lumps1 #e oz42 r9d1 #a l>ge lemon3 #c_/d to #a-a_/d4 ,eggs1 #f3 bak$ 9 a mod]ate ov51 #a h\r4 ,obs4--,an excell5t v>iety ( ?is gteau is made ) cocoa-nut flav\r$ milk1 or cream 7see ,*apt] ,,xxiii471 or ) ei!r ( ^! p\r$ boil+ on six ounces ( ,jordan almonds1 f9ely p\nd$1 & mix$ ) a doz5 bitt] ones1 !n wrung f !m ) /rong pressure2 x may likewise be flav\r$ ) vanilla1 or ) c&i$ orange-blossoms1 & cov]$ at ! in/ant x is di%$1 ) /rawb]ry1 apple1 or any o!r cle> jelly4 ,a ,,common ,,rice ,,pudd+4 ,?r[ six ounces ( rice into pl5ty ( cold wat]1 & boil x g5tly f eight to t5 m9utes2 dra9 x well 9 a sieve or /ra9]1 & put x into a clean saucepan ) a qu>t ( milk2 let x /ew until t5d]1 sweet5 x ) ?ree ounces ( sug>1 /ir to x1 gradually1 ?ree l>ge1 or f\r small eggs1 beat5 & /ra9$2 add grat$ nutmeg1 lemon r9d1 or c9namon to give x flav\r1 & bake x "o h\r 9 a g5tle ov54 ,rice1 #f oz43 9 wat]1 #h to #aj m9utes4 ,milk1 #a qu>t3 #c_/d to #a h\r4 ,sug>1 #c oz42 eggs1 #c l>ge1 or #d small2 flav\r+ ( nutmeg lemon-r9d1 or c9namon3 bake #a h\r1 g5tle ov54 ,,q ,,*eap ,,rice ,,pudd+4 ,boil ! rice 9 wat]1 z = a currie1 & :ile x is /ill w>m1 mix ) x a p9t & a half ( milk1 & ?ree fre% or f\r or five ,fr5* eggs 7at _m seasons ( ! ye> ^! la/1 :i* are always *eap1 are v good1 & answ] excell5tly = pudd+s47 ,sweet5 x ) pale br[n sug>1 grate nutmeg on ! top1 & bake x sl[ly until x is firm 9 e "p4 ,,ri*] ,,rice ,,pudd+4 ,wa% v clean f\r ounces ( :ole rice1 p\r on x a p9t & a half ( new milk1 & /ew x sl[ly till q t5d]2 be=e x is tak5 f ! fire1 /ir 9 two ounces ( good butt]1 & ?ree ( sug>2 & :5 x has cool$ a little1 add f\r well-:isk$ eggs1 & ! grat$ r9d ( half a lemon4 ,bake ! pudd+ 9 a g5tle ov5 f ?irty to =ty m9utes4 ,z rice requires long boil+ to r5d] x s(t 9 milk1 x may be p>tially /ew$ 9 wat]1 ! quantity ( milk dim9i%$ to a p9t1 & a little ?ick sweet cream mix$ ) x1 be=e ! o!r +r$i5ts are add$4 ,rice1 #d oz42 new milk1 #a-a_/b p9t2 butt]1 #b oz42 sug>1 #c oz42 eggs1 #d2 r9d ( #a_/b lemon3 #cj to #dj m9utes1 sl[ ov54 ,,rice ,,pudd+ ,,m]+u4 ,swell g5tly f\r ounces ( ,c>ol9a rice 9 a p9t & a qu>t] ( milk or ( ?9 cream2 let x cool a little1 & /ir to x an ounce & a half ( butt]1 ?ree ( p\nd$ sug>1 a gra9 or two ( salt1 ! grat$ r9d ( a small lemon1 & ! yolks ( f\r l>ge1 or ( five small eggs4 ,p\r ! mixture into a well-butt]$ di%1 & lay lightly & equally ov] ! top ! :ites ( f\r eggs beat5 z = sponge cakes1 & mix$ at ! in/ant ) f f\r to five heap$ tablespoonsful ( sift$ sug>4 ,bake ! pudd+ half an h\r 9 a mod]ate ov51 b d n all[ ! m]+ue to be too deeply col\r$2 x %\ld be ( a cle> br[n1 & v crisp4 ,s]ve x directly x is tak5 f ! ov54 ,rice1 #d oz42 milk1 or cream1 #a-a_/d p9t2 butt]1 #a-a_/b oz42 sug>1 #c oz42 r9d1 #a lemon2 yolks ( eggs1 #d or #e2 ! :ites beat5 to sn[1 & mix$ ) z _m tablespoonsful ( sift$ sug>3 bak$ #a_/b h\r1 mod]ate ov54 ,obs4--,a c\ple ( ounces ( ,jordan almonds1 ) two or ?ree bitt] ones1 p\nd$ q to a pa/e1 w improve ?is di%1 :e!r mix$ ) ! pudd+ itself1 or ) ! m]+u4 ,a ,,good ,,gr\nd ,,rice ,,pudd+4 ,mix v smoo?ly five ounces ( fl\r ( rice 7or ( gr\nd rice1 if pref]r$71 ) half a p9t ( milk1 & p\r x into a p9t & a half m :i* is boil+ fa/2 keep x /irr$ con/antly ov] a g5tle fire f t5 to twelve m9utes1 & be p>ticul>ly c>eful n to let x burn to ! pan2 add to x be=e x is tak5 f ! fire1 a qu>t] ( a p\nd ( good butt]1 f five to six ounces ( sug>1 r\ghly p[d]$1 & a few gra9s ( salt2 turn x into a pan1 & /ir x = a few m9utes1 to prev5t its h>d5+ at ! top2 !n mix ) x1 by degrees b quickly1 ! yolks ( eight eggs1 & ! :ites ( two1 ! grat$ or rasp$ r9d ( a f9e lemon1 & a glass ( br&y4 ,lay a bord] ( ri* pa/e r\nd a butt]$ di%1 p\r 9 ! pudd+1 /ra9 a little cl>ifi$ butt] ov] ! top1 moi/5 ! pa/e ) a bru%1 or small bun* ( fea!rs dipp$ 9 cold wat]1 & sift pl5ty ( sug> on x1 b less ov] ! pudd+ itself4 ,s5d x to a v g5tle ov5 to be bak$ = ?ree-qu>t]s ( an h\r4 ,rice-fl\r 7or gr\nd rice71 #e oz42 new milk1 #a qu>t3 #aj to #ab m9utes4 ,butt]1 #d oz42 sug>1 #e to #f oz42 salt1 #a_/b saltspoonful2 yolks1 #h eggs2 :ites1 #b2 r9d1 #a l>ge lemon2 br&y1 l>ge w9eglassful3 #c_/d h\r1 sl[ ov54 ,obs4--,^! proportions are suffici5t = a pudd+ ( l>g] size ?an ^? s]v$ usually at elegant tables2 !y w make two small ones2 or two-?irds ( ! quantity may be tak5 = "o ( mod]ate size4 ,lemon-br&y or ratifia1 or a portion ( ea*1 may be us$ to give x flav\r1 ) good effect2 & x may be enri*$1 if ?is be desir$1 by add+ to ! o!r +r$i5ts f ?ree to f\r ounces ( ,jordan almonds1 f9ely p\nd$1 & by sub/itut+ cream = half ( ! milk4 ,,common ,,gr\nd ,,rice ,,pudd+4 ,"o p9t & a half ( milk1 ?ree ounces & a half ( rice1 ?ree ( ,lisbon sug>1 "o & a half ( butt]1 "s nutmeg1 or lemon-grate1 & f\r eggs1 bak$ sl[ly = half an h\r1 or m1 if n q firm4 ,,gre5 ,,gooseb]ry ,,pudd+4 ,boil toge!r1 f t5 to twelve m9utes1 a p\nd ( gre5 gooseb]ries1 five ounces ( sug>1 & r m ?an a qu>t] ( a p9t ( wat]3 !n beat ! fruit to a ma%1 & /ir to x an ounce & a half ( fre% butt]2 :5 ne>ly1 or q cold1 add two ounces & a half ( v f9e bread-crumbs1 & f\r well :isk$ eggs4 ,bake ! pudd+ g5tly f half to ?ree-qu>t]s ( an h\r4 ,to make a f9] "o ( ! k9d1 "w ! fruit ?r\gh a sieve1 mix x ) f\r or five cru%$ ,naples biscuits1 & use d\ble ! quantity ( butt]4 ,gre5 gooseb]ries1 #a lb42 sug>1 #e oz42 wat]1 full #a_/d p9t3 #aj to #ab m9utes4 ,bread-crumbs1 #b-a_/b oz42 eggs1 #d3 #a_/b to #c_/d h\r4 ,,potato ,,pudd+4 ,) a p\nd & a qu>t] ( f9e mealy potatoes1 boil$ v dry1 & ma%$ p]fectly smoo? :ile hot1 mix ?ree ounces ( butt]1 five or six ( sug>1 five eggs1 a few gra9s ( salt1 & ! grat$ r9d ( a small lemon4 ,p\r ! mixture into a well-butt]$ di%1 & bake x 9 a mod]ate ov5 = ne>ly ?ree-qu>t]s ( an h\r4 ,x %\ld be turn$ out & s5t to table ) f9e sug> sift$ ov] x2 or = v>iety1 r$ currant jelly1 or any o!r pres]ve1 may be spread on x z soon z x is di%$4 ,potatoes1 #a-a_/d lb42 butt]1 #c oz42 sug>1 #e or #f oz42 eggs1 #e or #f2 lemon-r9d1 #a2 salt1 few gra9s3 #dj to #de m9utes4 ,obs4--,:5 cold1 ?is pudd+ eats l cake1 & may be s]v$ z su*1 omitt+1 ( c\rse1 ! sug> or pres]ve :5 x is di%$4 ,a ,,ri*] ,,potato ,,pudd+4 ,beat well toge!r f\rte5 ounces ( ma%$ potatoes1 f\r ounces ( butt]1 f\r ( f9e sug>1 five eggs1 ! grat$ r9d ( a small lemon1 & a slight p9* ( salt2 add half a glass ( br&y1 & p\r ! pudd+ into a ?ickly-butt]$ di% or m\ld1 ornam5t$ ) slices ( c&i$ orange or2 p\r a little cl>ifi$ butt] on ! top1 & !n sift pl5ty ( :ite sug> ov] x4 ,potatoes1 #ad oz42 butt]1 #d oz42 sug>1 #d oz42 eggs1 #e2 lemon-r9d1 #a2 little salt2 br&y1 #a_/b glassful2 c&i$ peel1 #a-a_/b to #b oz43 #dj m9utes4 ,obs4--,! potatoes = ^! receipts %\ld be lightly & c>efully ma%$1 b nev] p\nd$ 9 a mort>1 z t w conv]t !m into a heavy pa/e4 ,! bett] plan is to prep>e !m by ,capta9 ,kat]'s receipt 7,*apt] ,,xvii471 :5 !y w fall to p[d] almo/ ( !mselves2 or !y may be grat$ :ile hot ?r\gh a wire sieve4 ,f a qu>t] to a half p9t ( cream is1 by _m cooks1 add$ always to potato pudd+s4 ,a ,,good ,,sponge ,,cake ,,pudd+4 ,slice into a well-butt]$ t>t-di% ?ree p5ny sponge biscuits1 & place on !m a c\ple ( ounces ( c&i$ orange or lemon r9d cut 9 /rips4 ,:isk ?or\ghly six eggs1 & /ir to !m boil+ a p9t & a qu>t] ( new milk1 9 :i* ?ree ounces ( sug> h be5 dissolv$2 grate 9 ! r9d ( a small lemon1 & :5 !y are some:at cool$1 add half a w9eglassful ( br&y1 :ile /ill j w>m1 p\r ! mixture to ! cakes1 & let x rema9 an h\r2 !n /ra9 an ounce & a half ( cl>ifi$ butt] ov] ! top1 or /rew p\nd$ sug> r ?ickly on x1 & bake ! pudd+ ?ree qu>t]s ( an h\r or long] 9 a g5tle ov54 ,sponge cakes1 #c2 c&i$ peel1 #b oz42 eggs1 #f2 new milk1 #a-a_/d p9t2 sug>1 #c oz42 lemon-r9d1 #a2 br&y1 #a_/b glass2 butt]1 #a oz42 sift$ sug>1 #a-a_/b oz43 #c_/d h\r4 ,,cake ,,& ,,cu/>d1 ,,& ,,v>i\s ,,o!r ,,inexp5sive ,,pudd+s4 ,ev5 :5 v dry1 ! rema9s ( a sponge or a ,savoy cake w s]ve excell5tly = a pudd+1 if lightly brok5 up1 or crumbl$1 & int]mix$ or n1 ) a few ratifias or mac>oons1 :i* %\ld also be brok5 up4 ,a cu/>d compos$ ( f\r eggs to ! p9t ( milk if small1 & ?ree if v l>ge & fre%1 & n v highly sweet5$1 %\ld be p\r$ ov] ! cake half an h\r at lea/ be=e x is plac$ 9 ! ov5 7:i* %\ld be sl[72 & any flav\r giv5 to x :i* may be lik$4 ,an economical & clev] cook w seldom be at a loss = comp\nd+ an inexp5sive & good pudd+ 9 ?is way4 ,m or less ( ! cake c be us$ z may be conv5i5t4 ,"p ( a m\ld ( sweet rice or ! rema9s ( a di% ( ,aroc ,doc 7see ,*apt] ,,xxiii471 & v>i\s o!r prep>ations may be turn$ to acc\nt 9 a simil> mann]2 b ! cu/>d %\ld be p]fectly & equally m+l$ ) :atev] o!r +r$i5ts are us$4 ,mac>oni boil$ t5d] 9 milk1 or 9 milk & wat]1 w make an excell5t pudd+2 & sago /ew$ v ?ick1 w supply ano!r2 ! cu/>d may be mix$ ) ?is la/ :ile x is /ill j w>m4 ,two ounces well wa%$1 & sl[ly heat$ 9 a p9t ( liquid1 w be t5d] 9 f fifte5 to tw5ty m9utes4 ,all ^! pudd+s w require a g5tle ov51 & w be ready to s]ve :5 !y are firm 9 ! c5tre1 & d n /ick to a knife :5 plung$ into x4 ,,bak$ ,,apple ,,pudd+1 ,,or ,,cu/>d4 ,weigh a p\nd ( good boil+ apples aft] !y are p>$ & cor$1 & /ew !m to a p]fectly smoo? m>malade1 ) six ounces ( sug>1 & a spoonful or two ( w9e2 /ir !m (t5 t !y may n /ick to ! pan4 ,mix ) !m :ile !y are /ill q hot1 ?ree ounces ( butt]1 ! grat$ r9d & ! /ra9$ juice ( a lemon1 & la/ly1 /ir 9 by degrees ! well-beat5 yolks ( five eggs1 & a dess]tspoonful ( fl\r1 or 9 lieu ( ! la/1 ?ree or f\r ,naples' biscuits1 or mac>oons cru%$ small4 ,bake ! pudd+ = a full half h\r 9 a mod]ate ov51 or long] %\ld x be n q firm 9 ! middle4 ,a little cl>ifi$ butt] p\r$ on ! top1 ) sug> sift$ ov]1 improves all bak$ pudd+s4 ,apples #a lb42 sug>1 #f oz42 w9e #a glassful2 butt]1 #c oz42 juice & r9d1 #a lemon2 #e eggs3 #a_/b h\r1 or m4 ,obs4--,_m cooks press ! apples ?r\gh a sieve aft] !y are boil$1 b ?is is n ne$ful :5 !y are ( a good k9d1 & /ew$1 & beat5 smoo?4 ,,dut* ,,cu/>d1 ,,or ,,bak$ ,,raspb]ry ,,pudd+4 ,lay into a t>t-di% a bord] ( puff-pa/e1 & a p9t & a half ( fre%ly-ga!r$ raspb]ries1 well mix$ ) ?ree ounces ( sug>4 ,:isk ?or\ghly six l>ge eggs ) ?ree ounces m ( sug>1 & p\r x ov] ! fruit3 bake ! pudd+ f tw5ty-five to ?irty m9utes 9 a mod]ate ov54 ,break ! eggs "o at a "t into a cup1 & ) ! po9t ( a small ?ree-prong$ =k take (f ! specks or g]ms1 be=e !y are beat51 z we h direct$ 9 page #dbd4 ,raspb]ries1 #a-a_/b p9t2 sug>1 #f oz42 eggs1 #f3 #be to #cj m9utes4 ,,gabrielle',s ,,pudd+1 ,,or ,,sweet ,,cass]ole ,,( ,,rice4 ,wa% half a p\nd ( ! be/ ,c>ol9a rice1 dra9 x on a hair-sieve1 put x into a v clean /ewpan or saucepan1 & p\r on x a qu>t ( cold new milk4 ,/ir !m well toge!r1 & place !m ne> ! fire t ! rice may swell v gradually2 !n let x simm] z g5tly z possible = ab\t half an h\r1 or until x beg9s to be q t5d]2 mix ) x !n1 two ounces ( fre% butt] & two & a half ( p\nd$ sug>1 & let x cont9ue to simm] s(tly until x is dry & suffici5tly t5d]1#aea to be easily cru%$ to a smoo? pa/e ) a /rong wood5 spoon4 ,"w x to ?is po9t1 & !n let x cool4 ,be=e x is tak5 f ! fire1 scrape into x ! outside ( "s sug> :i* has be5 rubb$ ^u ! r9d ( a fre% lemon4 ,h ready a t9 m\ld ( pretty =m1 well butt]$ 9 e "p2 press ! rice into x :ile x is /ill w>m1 smoo? ! surface1 & let x rema9 until cold4 ,%\ld ! m\ld be "o :i* op5s at ! ends1 l t %[n 9 ! plate at page #cdd1 ! pudd+ w come out easily2 b if x %\ld be 9 a pla9 common "o1 j dip x into hot wat] to loos5 x2 turn out ! rice1 & !n aga9 rev]se x on to a t9 or di%1 & ) ! po9t ( a knife m>k r\nd ! top a rim ( ab\t an in* wide2 !n bru% "s cl>ifi$ butt] ov] ! :ole pudd+1 & set x into a brisk ov54 ,:5 x is ( an equal light gold5 br[n draw x out1 raise ! cov] c>efully :]e x is m>k$1 scoop out ! rice f ! inside1 leav+ only a cru/ ( ab\t an in* ?ick 9 e "p1 & p\r into x "s pres]v$ fruit w>m$ 9 its own syrup1 or fill x ) a compte ( plums or pea*es 7see ,*apt] ,,xxiii472 or ) "s good apples boil$ ) f9e sug> to a smoo? ri* m>malade4 ,?is is a v good z well z an elegant di%3 x may be enri*$ ) m butt]1 & by sub/itut+ cream = ! milk 9 "p or entirely b x is excell5t )\t ei!r4 ,footnote #aea3 ,unless ! rice be boil$ sl[ly1 & v dry1 x w n answ] = ! cass]ole4 ,rice1 #a_/b lb42 new milk1 #a qu>t3 #a_/b h\r4 ,fre% butt]1 #b oz42 p\nd$ sug>1 #b-a_/b oz42 rasp$ r9d1 #a lemon3 #a_/b h\r or m4 ,obs4--,! precise "t ( bak+ ! pudd+ _c well be specifi$3 x only requires col\r4 ,,v]micelli ,,pudd+ ,,) ,,apples ,,or ,,)\t1 ,,& ,,pudd+s ,,( ,,s\jee ,,& ,,semola4 ,drop gradually into an exact qu>t ( boil+ milk f\r ounces ( v fre% v]micelli1 cru%+ x slightly ) "o h& & lett+ x fall g5tly f ! f+]s1 & /irr+ ! milk ) a spoon held 9 ! o!r h&1 to prev5t ! v]micelli f ga!r+ into lumps4 ,boil x s(tly until x is q t5d] & v ?ick1 :i* x w be usually 9 ab\t tw5ty m9utes1 dur+ :i* "t x mu/ be v frequ5tly /irr$2 !n "w 9 two ounces ( fre% butt] & f\r ( p\nd$ sug>2 turn ! mixture into a b[l or pan1 & /ir x occasionally until x has cool$ d[n4 ,:isk five good eggs until !y are v light1 beat !m gradually & quickly to ! o!r +r$i5ts1 add ! f9ely grat$ r9d ( a lemon or a little lemon-br&y or ratifia1 & p\r ! pudd+ :5 ne>ly cold into a butt]$ di%1 & j cov] ! surface ) apples p>$1 cor$1 & qu>t]$2 press !m into ! pudd+-mixture1 to ! top ( :i* !y w imm$iately rise aga91 & place ! di% 9 a v g5tle ov5 = ?ree-qu>t]s ( an h\r1 or long] if ne$$ to r5d] ! fruit q t5d]4 ,! apples %\ld be ( ! be/ quality = cook+4 ,?is is an exce$+ly nice pudd+ if well made & well bak$4 ,! butt] c be omitt$ to simplify x4 ,milk1 #a qu>t2 v]micelli1 #d oz43 boil$ ab\t #bj m9utes4 ,butt] #b oz42 7:5 us$7 p\nd$ sug>1 #a_/d lb42 eggs1 #e3 bak$ sl[ly #c_/d h\r or m4 ,= a pla9 common v]micelli pudd+ omit ! apples & "o egg3 = a v good "o use six eggs1 & ! butt]2 & flav\r x delicately ) orange-fl[] wat]1 vanilla1 or aught else t may be pref]r$4 ,we h (t5 _h an ounce or two ( c&i$ citron slic$ v ?9 m+l$ ) x4 ,pudd+s ( s\jee & semola are made 9 precisely ! same mann]1 ) f\r ounces to ! qu>t ( milk1 & t5 m9utes boil+4 ,,rice ,,la ,,va!k1 ,,or ,,rice ,,pudd+ ,,la ,,va!k4 7,extremely ,good47 ,illu/ration ,blan*1 & !n p\nd c>efully to ! smoo!/ possible pa/e f\r ounces ( f9e ,jordan almonds & half a doz5 bitt] ones1 moi/5+ !m ) a few drops ( wat] to prev5t _! oil+4 ,/ir to !m by sl[ degrees a qu>t ( boil+ milk1 :i* %\ld be new1 wr+ x aga9 closely f !m ?r\gh a ?9 clo?1 :i* w absorb x less ?an a tammy1 & set x aside to cool4 ,wa% ?or\ghly1 & aft]w>ds soak = ab\t t5 m9utes sev5 ounces ( ,c>ol9a rice1 dra9 x well f ! wat]1 p\r ! almond-milk ^u x1 br+ x v sl[ly to boil1 & simm] x s(tly until x is tol]ably t5d]1 tak+ ! precaution to /ir x (t5 at fir/ t x may n ga!r into lumps nor /ick to ! pan4 ,add to x two ounces ( fre% butt] & f\r ( p\nd$ sug>1 & :5 x is p]fectly t5d] & dry1 proce$ ) x exactly z = ,gabrielle's pudd+1 b 9 m\ld+ ! rice press x closely & ev5ly 91 & holl[ x 9 ! c5tre1 leav+ ! edge an in* ?ick 9 e "p1 t x may n break 9 ! ov54 ,! top mu/ be slightly bru%$ ) butt] be=e x is bak$1 to prev5t its becom+ too dry1 b a morsel ( :ite blott+ pap] w take up any portion t may rema9 9 x4 ,:5 x is ready to s]ve1 p\r into x a l>ge j>ful ( apricot jam1 & s5d x imm$iately to table4 ,if well made x w be delici\s4 ,x may be s]v$ cold 7?\gh ?is is less usual71 & decorat$ ) small ?9 leaves ( citron-r9d1 cut ) a m9ute pa/e-cutt]4 ,! same prep>ation may be us$ also = ,gabrielle's pudd+1 & fill$ ) hot pres]v$ fruit1 ! rice scoop$ f ! inside be+ mix$ ) ! syrup4 ,,good ,,york%ire ,,pudd+4 ,to make a v good & light ,york%ire pudd+1 take an equal numb] ( eggs & ( heap$ tablespoonsful ( fl\r1 ) a teaspoonful ( salt to six ( ^!4 ,:isk ! eggs well1 /ra91 & mix !m gradually ) ! fl\r1 !n p\r 9 by degrees z mu* new milk z w r$uce ! batt] to ! consi/5ce ( r ?9 cream4 ,! t9 :i* is to receive ! pudd+ mu/ h be5 plac$ = "s "t previ\sly "u a jo9t t has be5 put d[n to roa/ "o ( beef is usually pref]r$4 ,beat ! batt] briskly & lightly ! in/ant be=e x is p\r$ into ! pan1 wat* x c>efully t x may n burn1 & let ! edges h an equal %>e ( ! fire4 ,:5 ! pudd+ is q firm 9 e "p1 & well-col\r$ on ! surface1 turn x to br[n ! "u side4 ,?is is be/ accompli%$ by fir/ divid+ x into qu>t]s4 ,9 ,york%ire x is made mu* ?9n] ?an 9 ! s\?1 roa/$ g5]ally at an enorm\s fire1 & n turn$ at all3 currants !re are sometimes add$ to x4 ,eggs1 #f2 fl\r1 #f heap$ tablespoonsful1 or f #g to #h oz42 milk1 ne>ly or q #a p9t2 salt1 #a teaspoonful3 #b h\rs4 ,obs4--,?is pudd+ %\ld be q an in* ?ick :5 x is br[n$ on bo? sides1 b only half ! dep? :5 roa/$ 9 ! ,york%ire mode4 ,! cook mu/ ex]cise h] discretion a little 9 mix+ ! batt]1 z f ! v>iation ( weight 9 fl\r1 & 9 ! size ( eggs1 a little m or less ( milk may be requir$3 ! :ole %\ld be r m liquid ?an = a boil$ pudd+4 ,,common ,,york%ire ,,pudd+4 ,half a p\nd ( fl\r1 ?ree eggs 7we w\ld recomm5d a f\r?71 r m ?an a p9t ( milk1 & a teaspoonful ( salt4 ,,norm&y ,,pudd+4 7,,good47 ,boil1 until v s(t & dry1 eight ounces ( rice 9 a p9t & a half1 or r m1 ( wat]1#aeb /ir to x two ounces ( fre% butt] & ?ree ( sug>1 & simm] x = a few m9utes aft] !y are add$2 !n p\r x out1 & let x cool = use4 ,/rip f ! /alks z _m r$ currants1 or ,k5ti% *]ries1 z w fill a t>t-di% ( mod]ate size1 & = ea* p9t ( ! fruit all[ f ?ree to f\r ounces ( sug>4 ,l9e ! bottom & sides ( a deep di% ) "p ( ! rice2 next1 put 9 a ?ick lay] ( fruit & sug>2 !n "o ( rice & "o ( fruit alt]nately until ! di% is full4 ,suffici5t ( ! rice %\ld be res]v$ to =m a r ?ick lay] at ! top3 smoo? ?is equally ) a knife1 sift sug> ?ickly on x1 or bru% x ) good cream1 & s5d ! pudd+ to a mod]ate ov5 = half an h\r1 or long]1 %\ld x be l>ge4 ,morella *]ries1 ) a little additional sug>1 make an excell5t pudd+ ( ?is k9d4 ,footnote #aeb3 ,a qu>t ( milk c be sub/itut$ = ?is2 b ) ! fruit1 wat] p]haps answ]s bett]4 ,,common ,,bak$ ,,rais9 ,,pudd+4 ,beat well toge!r ?ree-qu>t]s ( a p\nd ( fl\r1 ! same quantity ( rais9s1 six ounces ( beef-suet1 f9ely *opp$1 a small p9* ( salt1 "s grat$ nutmeg1 & ?ree eggs :i* h be5 ?or\ghly :isk$1 & mix$ ) ab\t a qu>t] ( a p9t ( milk1 or less ?an ?is1 %\ld ! eggs be l>ge4 ,p\r ! :ole into a butt]$ di%1 & bake x an h\r & a qu>t]4 ,= a l>ge pudd+1 increase ! quantities "o half4 ,fl\r & /on$ rais9s1 ea* #c_/d lb42 suet1 #f oz42 salt1 small p9*2 nutmeg1 #a_/b teaspoonful2 eggs1 #c2 milk1 #a_/d p9t3 #a-a_/d h\r4 ,a ,,ri*] ,,bak$ ,,rais9 ,,pudd+4 ,mix & :isk well1 & lightly toge!r1 a p\nd ( rais9s weigh$ aft] !y are /on$1 t5 ounces ( f9ely m9c$ beef-suet1 ?ree-qu>t]s ( a p\nd ( fl\r1 a little salt1 half a small nutmeg1 or ! grat$ r9d ( a lemon1 f\r l>ge eggs1 & z mu* milk z may be ne$$ to make ! :ole into a v ?ick batt]3 bake ! pudd+ a few m9utes long] ?an ! prec$+ "o4 ,! addition ( sug> w be f\nd no improvem5t z x w r5d] x mu* less light4 ,sultana rais9s are well adapt$ to ^! pudd+s1 z !y conta9 no pips1 & f _! delicate size soon] become t5d] 9 ! bak+ ?an ! l>g] k9ds4 ,,! ,,poor ,,au?or',s ,,pudd+4 ,flav\r a qu>t ( new milk by boil+ 9 x = a few m9utes half a /ick ( well-bruis$ c9namon1 or ! ?9 r9d ( a small lemon2 add a few gra9s ( salt1 & ?ree ounces ( sug>1 & turn ! :ole into a deep bas93 :5 x is q cold1 /ir to x ?ree well-beat5 eggs1 & /ra9 ! mixture into a pie-di%4 ,cov] ! top entirely ) slices ( bread free f cru/1 & half an in* ?ick1 cut s z to jo9 neatly1 & butt]$ on bo? sides3 bake ! pudd+ 9 a mod]ate ov5 = ab\t half an h\r1 or 9 a ,dut* ov5 be=e ! fire4 ,new milk1 #a qu>t2 c9namon1 or lemon-r9d2 sug>1 #c oz42 little salt2 eggs1 #c2 butt]$ bread3 bak$ #a_/b h\r4 ,,pudd+ ,,la ,,paysanne4 7,*eap & ,good47 ,fill a deep t>t-di% ) alt]nate lay]s ( well-sug>$ fruit1 & v ?9 slices ( ! crumb ( a light /ale loaf2 let ! upp] lay] be ( fruit1 & %\ld x be ( a dry k9d1 spr9kle ov] x ab\t a dess]tspoonful ( wat]1 or a little lemon-juice3 raspb]ries1 currants1 & *]ries1 w n require ?is4 ,s5d ! pudd+ to a some:at brisk ov5 to be bak$ = ab\t half an h\r4 ,! proportion ( sug> us$ mu/ be regulat$1 ( c\rse1 by ! acidity ( ! fruit4 ,= a qu>t ( ripe gre5gages1 split & /on$1 five ounces w be suffici5t4 ,,! ,,curate',s ,,pudd+4 ,?is is b a v>iation ( ! pudd+ la ,paysanne :i* prec$es x1 b z x is bo? good & inexp5sive x may be acceptable to "s ( our read]s4 ,wa%1 wipe1 & p>e "s quickly gr[n rhub>b-/alks1 cut !m into %ort l5g?s1 & put a lay] ( !m into a deep di% ) a spoonful or two ( ,lisbon sug>2 cov] ^! ev5ly ) "p ( a p5ny roll slic$ ?92 add ano!r ?ick lay] ( fruit & sug>1 !n "o ( bread1 !n ano!r ( ! rhub>b1 cov] ?is la/ ) a deep lay] ( f9e bread-crumbs well m+l$ ) ab\t a tablespoonful ( sug>1 p\r a little cl>ifi$ butt] ov] !m1 & s5d ! pudd+ to a brisk ov54 ,f ?irty to =ty m9utes w bake x4 ,good boil+ apples slic$1 sweet5$1 & flav\r$ ) nutmeg or grat$ lemon-r9d1 & cov]$ ) well butt]$ slices ( bread1 make an excell5t pudd+ ( ?is k9d1 & s d black currants likewise1 )\t ! butt]4 ,a ,,light ,,bak$ ,,batt] ,,pudd+4 ,) ?ree heap$ tablespoonsful or ab\t six ounces ( fl\r mix a small saltspoonful ( salt1 & add v gradually to x ?ree fre% eggs :i* h be5 cle>$ 9 ! usual way or /ra9$1 & :isk$ to a light fro?4 ,beat up ! batt] well1 !n /ir to x by degrees a p9t ( new milk1 p\r x into a butt]$ di%1 set x imm$iately into a r brisk ov51 & bake x ?ree-qu>t]s ( an h\r4 ,if prop]ly manag$1 x w be extremely light & delicate1 & ! surface w be crisp4 ,:5 good milk _c be _h = x1 ano!r egg1 or ! yolk ( "o at lea/1 %\ld be add$4 ,s5d pres]v$ or /ew$ fruit to table ) x4 ,! same mixture may be bak$ 9 butt]$ cups f tw5ty to ?irty m9utes1 turn$ out1 & s]v$ ) sug> sift$ ?ickly ov]4 ,9 "s c\nties an ounce or two ( v f9ely m9c$ suet is usually mix$ ) bak$ batt] pudd+s1 :i* are enri*$1 b n improv$1 we ?9k1 by ! addition2 b t is entirely a matt] ( ta/e4 ---------------------------------------- -------------------------------- ,,*apt] ,,xxii4 ,eggs & ,milk4 ,illu/ration ,,to ,,pres]ve ,,eggs ,,fre% ,,= ,,_m ,,weeks4 ,,z soon z possible aft] ! eggs are tak5 f ! ne/s1 bru% ea* "o sep>ately ) a ?9 solution ( gum ,arabic1 be+ c>eful to leave no portion ( ! %ell uncov]$ by x4 ,! half ( ea* egg mu/ fir/ be done & left to become dry1 be=e ! rema9d] is t\*$1 t ! gum may n be rubb$ (f any "p by its com+ 9 contact1 :ile wet1 ) ! h& z x is held to be v>ni%$1 or ) ! table :5 x is laid d[n to h>d54 ,obs4--,eggs w rema9 fit = use a v long "t if c>efully kept2 b att5tion %\ld always be giv5 to ! cleanl9ess ( ! %ells be=e !y are /or$1 z :5 ^! are soil$1 & !n exclud$ f ! air1 !y w sometimes become v (f5sive4 ,^? :i* are collect$ imm$iately aft] ! h>ve/ are ! be/ bo? = eat+ & = putt+ up 9 /ore3 !y %\ld be collect$ 9 dry wea!r :5 !y are requir$ to be kept4#aec ,footnote #aec3 ,= a sea-/ore1 an old & exp]i5c$ cook f on bo>d a man-(-w>1 directs eggs to be rubb$ ) salt butt]1 & pack$ 9 lay]s ) pl5ty ( bran betwe5 !m4 ,he says t ! salt p5etrates ! %ell1 & t5ds to pres]ve ! eggs1 :i* w require no additional salt :5 eat54 ,we give ! in=mation to ! read] z we receiv$4 ,,to ,,cook ,,eggs ,,9 ,,! ,,%ell ,,)\t ,,boil+ ,,!m4 7,an admirable receipt47 ,?is mode ( dress+ eggs is n new2 x seems1 inde$1 to h be5 kn[n 9 ye>s long pa/1 b n to h receiv$ ! att5tion :i* its excell5ce des]v$4 ,we saw x m5tion$ ) mu* comm5dation 9 a mo/ useful little p]iodical1 call$ ! ,cottage ,g>d5]1 & _h x te/$ imm$iately ) v>i\s modifications & ) entire success4 ,aft] _m trials1 we give ! foll[+ z ! be/ & mo/ uni=m 9 its results ( our num]\s exp]im5ts4 ,fir/1 put "s boil+ wat] into a l>ge bas9--a slop-bas9 = example--& let x rema9 = a few seconds1 !n turn x out1 lay 9 ! egg 7or eggs71 & roll x ov]1 to take ! *ill (f ! %ell1 t x may n crack f ! sudd5 application ( heat2 & p\r 9--& ^u ! egg--q boil+ wat] f a kettle1 until x is completely imm]s$2 put a plate ov] x in/antly1 & let x rema91 ^u ! table1 = twelve m9utes1 :5 x w be f\nd p]fectly & beautifully cook$1 entirely free f all flav\r & appe>ance ( rawness1 & yet s lightly & delicately dress$ z to suit ev5 p]sons :o _c take eggs at all :5 boil$ 9 ! usual way4 ,x %\ld be turn$ :5 some?+ m ?an half done1 b ! plate %\ld be replac$ z quickly z possible4 ,two eggs w require sc>cely m "t ?an "o2 b "s additional m9utes mu/ be all[$ = any numb] beyond t4 ,! process may always be quick5$ by *ang+ ! wat] :5 x has cool$ a little1 = m t is fa/ boil+3 ! eggs may1 9 fact1 be r5d]$ q h>d by ! same means1 b !n no advantage is obta9$ ov] ! old me?od ( cook+ !m4 #ab m9utes4 ,obs4--,?is is "o ( ! receipts :i* we h re-produc$ "h f our cook]y = invalids1 on acc\nt ( its adaptation to ! ta/e g5]ally4 ,,to ,,boil ,,eggs ,,9 ,,! ,,%ell4 ,ev5 ?is v simple process dem&s a c]ta9 degree ( c>e1 = if ! eggs be br\ght f a cold l>d]1 & sudd5ly plung$ into boil+ wat] !y w frequ5tly break imm$iately1 & a l>ge portion w (t5 escape f ! %ells4 ,9 w9t] !y %\ld be held = an in/ant ov] ! /eam f ! saucepan be=e !y are laid 91 & !y %\ld be put g5tly into x4 ,?ree m9utes w boil !m suffici5tly = p]sons :o l ! :ites 9 a p>tially liquid /ate4 ,five m9utes1 exact "t1 if !y be fre% & f9e1 w h>d5 ! :ites only1 & leave ! yolks /ill liquid4 ,few eat]s require !m m dress$ ?an ?is2 b eight or t5 m9utes w r5d] !m h>d4 ,eggs %\ld always be cook$ 9 suffici5t wat] to cov] !m completely4 ,to boil v lightly1 #c m9utes2 to r5d] ! :ites firm1 #d-a_/b to #e m9utes2 h>d eggs1 #h to #aj m9utes 7#ae m9utes = salad dress+47 ,,to ,,dress ,,! ,,eggs ,,( ,,! ,,gu9ea ,,f[l ,,& ,,bantam4 ,illu/ration ,! eggs ( ! ,gu9ea-f[l--:i* are small1 v prettily %ap$1 & ( a pale or full fawn-col\r 7= 9 ?is !y v>y7--are mu* e/eem$ by epicures1 be+ v ri* & excell5t eat+4 ,!y are g5]ally some:at high] 9 price ?an ! common h5s' eggs1 ev5 9 ,norfolk1 ,suffolk1 & o!r c\nties :]e !y mo/ ab\nd2 & 9 ,london !y are usually exp5sive4 ,!y may be cook$ 9 ! %ell )\t boil+ by ! me?od we h already giv53 eight or n9e m9utes w cook !m s4 ,ab\t ?ree & a half ( g5tle boil+ w r5d] ! :ites firm1 & t5 w h>d5 !m q ?r\gh4 ,!y are (t5 s]v$ in/ead ( plov]s' eggs1 & are s5t to table emb$d$ 9 moss 9 ! same mann]4 ,!y may also be %ell$1 & us$ :ole to decorate a salad4 ,! eggs ( ! bantam1 :i* are sc>cely m ?an half ! size ( ^!1 & ( :i* ! %ells are mu* ?9n]1 w require less "t to cook4 ,!y =m an elegant decoration = a salad1 if boil$ h>d1 :i* !y w become 9 five or six m9utes2 & = a m9ce ( f[l1 or veal & oy/]s1 :5 poa*$4 ,two m9utes' poa*+ 9 an enamell$ saucepan#aed w be suffici5t = ^! delicate little eggs1 )\t positive boil+4 ,!y %\ld be c>efully brok5 & put g5tly into wat] at boil+ po9t1 b :i* has ceas$ to move1 & left undi/urb$ by ! side ( ! fire until ! yolks are j set on ! surface4 ,footnote #aed3 ,9 any o!r k9d1 an additional half m9ute may be requir$4 ,gu9ea-f[ls' eggs1 q h>d1 #aj m9utes4 ,= eat+ 7by new me?od1 #h to #i m9utes71 #c to #d m9utes4 ,bantams'1 h>d1 #f m9utes2 s(t1 #b-a_/b to #c m9utes4 ,,to ,,dress ,,turkeys' ,,eggs4 ,turkeys' eggs are n1 we believe1 br\ght v abundantly into ! ,london m>ket1#aee b _! sup]iority to ^? ( ! common f[l is well kn[n 9 ! c\nties :]e ! birds are pr9cipally re>$4 ,?\gh ( l>ge size !y are delicate 9 flav\r1 & are equally valuable = ! breakfa/-table--cook$ simply 9 ! %ell--or = comp\nd+ any ( ! di%es = :i* h5s' eggs are commonly 9 reque/4 ,!y make sup]-excell5t sauce1 omlets1 cu/>ds1 & pudd+s2 & are especially to be recomm5d$ poa*$1 or s]v$ by any o!r ( ! foll[+ receipts4 ,^? ( ! smalle/ size & pale/ col\r1 :i* are ! eggs ( ! "y birds1 are ! be/ adapt$ = s]v+ boil$ 9 ! %ells3 !y are sometimes almo/ :ite4 ,^? ( ! full gr[n turkeys are ?ickly speckl$1 ( a deep tawny hue or fawn col\r4 ,footnote #aee3 ,con/ant supplies ( !m are br\ght f ,france to ! t[ns ^u ! coa/2 & f ! ?ickness ( _! %ells !y rema9 eatable mu* long] ?an ! common eggs2 !y are also reasonable 9 price4 #f m9utes w r5d] ! :ites firm2 #d m9utes w poa* !m4 ,,=c$ ,,turkeys' ,,eggs 7,,or ,,swans'74 7,an ,excell5t ,entremets47 ,boil g5tly = tw5ty m9utes 9 pl5ty ( wat]1 t !y may be entirely cov]$ ) x1 five or six fre% turkeys' eggs1 & :5 !y are done lift !m into a l>ge pan ( wat] to cool4 ,by *ang+ ! wat] once or twice !y w become cold m rapidly1 & !y mu/ n be us$ until !y are p]fectly s4 ,roll !m 9 a clo?1 press+ lightly on !m to break ! %ells2 cle> !m (f1 & halve ! eggs ev5ly l5g?wise4 ,take out ! yolks ) c>e1 & p\nd !m to a smoo? pa/e 9 a mort> ) an ounce & a half1 or two ounces at ! utmo/1 ( pure-flav\r$ butt] to ! half doz51 a small half-teaspoonful ( salt1 a little f9ely grat$ nutmeg1 & "s cay5ne1 also 9 f9e p[d]3 a little mace1--"o ( ! mo/ delicate ( all season+s :5 judici\sly us$--may be add$ ) good effect4 ,bl5d ^! +r$i5ts ?or\ghly1 & !n add to !m by degrees "o raw h5's egg slightly :isk$1 & ! yolk ( a second1 or a dess]tspoonful or two ( sweet ri* cream4 ,"o common egg is suffici5t = f\r ( ! turkey egg-yolks4 ,beat up ! mass1 :i* w n[ be ( ! consi/5ce ( a ?ick batt]1 well & lightly1 & proce$ to fill ! :ites ) x1 hav+ fir/ cut a small slice f ea* half to make x /& ev5ly on ! di%1 & holl[$ ! inside ) ! po9t ( a %>p knife1 s z to r5d] x ( equal ?ickness ?r\gh\t4 ,fill !m full & high2 smoo? ! yolks g5tly ) ! blade ( a knife1 arrange ! eggs on a di%1 & place !m 9 a g5tle ov5 = a qu>t] ( an h\r4 ,s]ve !m directly !y are tak5 f x4 ,! eggs ?us dress$ w af=d an admirable di% = ! second c\rse1 ei!r q simply s]v$1 or ) good gravy highly flav\r$ ) fre% mu%rooms1 p\r$ "u !m4 ,! same +r$i5ts may be press$ into v small butt]$ cups & bak$ = fifte5 m9utes1 !n turn$ on to a di% & sauc$ ) a little ,espagnole1 or o!r ri* br[n gravy1 or s]v$ )\t4 ,obs4--,we w\ld recomm5d t ! :ites ( swans' eggs1 :i* z we h said are extremely beautiful1 %\ld be fill$ ) ! above prep>ation 9 pref]5ce to _! own yolks3 !y w ( c\rse1 require long] bak+4 ,,to ,,boil ,a ,,swan',s ,,egg ,,h>d4 ,swans' eggs are mu* m delicate ?an f _! size1 & f ! t5d5cy ( ! birds to fe$ on fi% might be suppos$2 & :5 boil$ h>d & %ell$1 _! appe>ance is beautiful1 ! :ite be+ ( rem>kable purity & transp>5cy4 ,take z mu* wat] z w cov] ! egg 7or eggs7 well 9 e "p1 let x boil quickly1 !n take x f ! fire1 & z soon z ! wat] ceases to move put 9 ! egg1 & leave x by ! side ( ! fire--)\t all[+ x to boil--= tw5ty m9utes1 & turn x g5tly once or twice 9 ! "t2 !n put on ! cov] ( ! /ewpan & boil x g5tly = a qu>t] ( an h\r2 take x q f ! fire1 & 9 five m9utes put x into a bas9 & ?r[ a clo?1 once or twice fold$1 ov] x1 & let x cool sl[ly4 ,x w reta9 ! heat = a v long "t1 & z x %\ld be q cold be=e x is cut1 x %\ld be boil$ e>ly if want$ to s]ve ! same day4 ,halve x ev5ly ) a %>p knife l5g?wise1 take out ! yolk ) c>e1 & prep>e x = table1 ei!r by ! receipt :i* foll[s1 or by t = =c$ eggs1 ,*apt] ,,vi4 ,,swan',s ,,egg1 ,,en ,,salade4 ,we f\nd t ! yolk ( ! egg1 :5 boil$ z above1 c\ld be r5d]$ p]fectly smoo? & cream-l1 by ma%+ x on a di%#aef ) a broad-blad$ knife1 & work+ x well ) ! o!r +r$i5ts3 ! :ole 0 easily bl5d$ into a mass ( uni=m col\r1 9 :i* n ! smalle/ lump ( butt] or egg 0 p]ceptible4 ,mix x intimately ) an ounce or two ( firm fre% butt]1 a r high season+ ( cay5ne1 "s salt1 or a teaspoonful or two ( ess5ce ( an*ovies1 & ab\t z mu* ( *ili v9eg> or lemon-juice4 ,to ^! m9c$ h]bs or es*alots c be add$ at pleasure4 ,fill ! :ites ) ! mixture1 & s]ve !m 9 a b[l two-?irds fill$ ) salad1 sauc$ z usual2 or use !m m]ely z a decoration = a lob/] or ,g]man salad4 ,footnote #aef3 ,we *anc$1 :5 we receiv$ our fir/ pres5t ( swan's eggs1 to be 9 a h\se :]e !re 0 no mort>--a common defici5cy 9 ,engli% cul9>y dep>tm5ts4 ,,to ,,poa* ,,eggs4 ,take = ?is purpose a wide & delicately clean pan ab\t half-fill$ ) ! cle>e/ spr+-wat]2 ?r[ 9 a small saltspoonful ( salt1 & place x ov] a fire q free f smoke4 ,break "s new laid eggs into sep>ate cups1 & d ?is ) c>e1 t ! yolks may n be injur$4 ,:5 ! wat] boils1 draw back ! pan1 glide ! eggs g5tly into x1 & let !m /& until ! :ites appe> almo/ set1 :i* w be 9 ab\t a m9ute3 !n1 )\t %ak+ !m1 move ! pan ov] ! fire1 & j simm] !m f two m9utes & a half to ?ree m9utes4 ,lift !m out sep>ately ) a slice1 trim quickly (f ! ragg$ edges1 & s]ve !m ^u dress$ sp9a*1 or ^u m9c$ veal1 turkey1 or *ick52 or di% !m = an invalid1 ^u delicately toa/$ bread1 slic$ ?ick1 & fre$ f cru/3 x is an improvem5t to h ! bread butt]$1 b x is !n less :olesome4 ,comp>ative "t ( poa*+ eggs4 ,swans' eggs1 #e to #f m9utes1 79 bas91 #aj m9utes47 ,turkeys' eggs #d m9utes4 ,h5s' eggs1 #c to #c-a_/b m9utes4 ,gu9ea-f[ls'1 #b to #c m9utes4 ,bantams'1 #b m9utes4 ,obs4--,all eggs may be poa*$ )\t boil+ if kept j at simm]+ po9t1 b "o boil q at la/ w assi/ to deta* !m f ! /ewpan1 f :i* !y %\ld always be v c>efully lift$ on :at is call$ a fi% or egg-slice4 ,!re are pans made on purpose = poa*+ & fry+ !m 9 good =m2 b !y d n1 we believe1 answ] p>ticul>ly well4 ,if brok5 into cups slightly rubb$ ) butt]1 & simm]$ 9 !m1 _! r\ndness ( %ape w be be/ pres]v$4 ,,poa*$ ,,eggs ,,) ,,gravy4 7,,entremets47 ufs ,po*s au ,jus4 ,dress ! eggs z above1 giv+ !m z good an appe>ance z possible1 lay !m into a v hot di%1 & sauce !m ) "s ri*1 cle>1 boil+ veal gravy1 or ) "s ,espagnole4 ,ea* egg1 = v>iety1 may be di%$ ^u a cr\ton ( bread cut ) a flut$ pa/e-cutt]1 & fri$ a pale br[n3 ! sauce %\ld !n be p\r$ r\nd1 n ov] !m4 ,poa*+ is ! be/ mode ( dress+ a swan's egg1#aeg z x r5d]s x m ?an any o!r delicate 9 flav\r2 x is usually s]v$ on a b$ ( sp9a*4 ,only ! eggs ( q "y swans are suit$ to ! table3 "o is suffici5t = a di%4 ,x may be laid on a l>ge cr\ton ( fri$ bread1 & sauc$ ) highly flav\r$ gravy1 or ) tomata-sauce well season$ ) es*alots4 ,footnote #aeg3 ,we fe> t want ( space mu/ compel u to omit "s o!r receipts = swans' eggs1 :i* we _h prep>$ = ?is *apt]4 ,,ufs ,,au ,,plat4 ,a pewt] or any o!r metal plate or di% :i* w be> ! fire1 mu/ be us$ = ^!4 ,j melt a slice ( butt] 9 x1 !n put 9 "s v fre% eggs brok5 z = poa*+2 /rew a little pepp] & salt on ! top ( ea*1 & place !m ov] a g5tle fire until ! :ites are q set1 b keep !m free f col\r4 ,?is is a v common mode ( prep>+ eggs on ! cont95t2 b !re is g5]ally a slight rawness ( ! surface ( ! yolks :i* is 9 a measure remov$ by ladl+ ! boil+ butt] ov] !m ) a spoon z !y are cook+1 ?\gh a salam&] held above !m = a m9ute w\ld h a bett] effect4 ,f\r or five m9utes w dress !m4 ,obs4--,we hope = an opportunity ( ins]t+ fur!r receipts = di%es ( eggs at ! end ( ?is volume4 ,,milk ,,& ,,cream4 ,)\t possess+ a dairy1 x is q possible = families to h always a suffici5t provision ( milk & cream = _! consumption1 provid$ !re be a clean cool l>d] or pantry :]e x c be kept4 ,x %\ld be tak5 f p]sons :o c be dep5d$ on = supply+ x pure1 & if x c be obta9$ f a dairy ne> at h& x w be an advantage1 z 9 ! summ] x is less easy to pres]ve x sweet :5 x has be5 convey$ f a di/ance4 ,x %\ld be p\r$ at once into well-scald$ pans or bas9s kept exclusively = x1 & plac$ on a v clean & airy %elf1 ap>t f all ! o!r cont5ts ( ! l>d]4 ,! fre% milk z x comes 9 %\ld be set at "o end ( ! %elf1 & t = use %\ld be tak5 f ! o!r1 s t none may become /ale f be+ misplac$ or ov]look$4 ,! cream %\ld be remov$ ) a p]=at$ skimm] 7or skimm+-di% z x is call$ 9 dairy-c\nties7 :i* has be5 dipp$ into cold wat] to prev5t ! cream1 :5 ?ick1 f adh]+ to x4 ,twelve h\rs 9 summ]1 & tw5ty-f\r 9 w9t]1 w be suffici5t "t = ! milk to /& = 8cream+10 ?\gh x may (t5 be kept long] ) advantage4 ,betwe5 two & ?ree p9ts ( really good milk w produce ab\t a qu>t] ( a p9t ( cream4 ,9 fro/y wea!r ! pans = x %\ld be w>m$ be=e x is p\r$ 94 ,if boil$ :5 fir/ br\ght 91 x w rema9 sweet mu* long] ?an x o!rwise w\ld2 b x w !n be unfit to s]ve ) tea2 ?\gh x may be heat$ afre% & s5t to table ) c(fee2 & us$ also = pudd+s1 & all o!r v>ieties ( milk-diet4 ,,devon%ire1 ,,or ,,clott$ ,,cream4 ,f ! mode adopt$ 9 ,devon%ire1 & 9 "s o!r c\nties1 ( scald+ ! milk 9 ! foll[+ mann]1 ! cream becomes v ri* & ?ick1 & is easily conv]t$ into excell5t butt]4 ,x is /ra9$ into l>ge %all[ metal pans z soon z x is br\ght into ! dairy & left = twelve h\rs at lea/ 9 summ]1 & ?irty-six 9 cold wea!r4 ,x is !n g5tly c>ri$ to a hot plate--heat$ by a fire f bel[--& br\ght sl[ly to a q scald+ heat b )\t be+ all[$ to boil or ev5 to simm]4 ,:5 x is ready to be remov$1 di/9ct r+s appe> on ! surface1 & small bubbles ( air4 ,x mu/ !n be c>ri$ c>efully back to ! dairy1 & may be skimm$ 9 twelve h\rs aft]w>ds4 ,! cream %\ld be well dra9$ f ! milk--:i* w be v poor--z ?is is done4 ,x may !n be conv]t$ into excell5t butt]1 m]ely by beat+ x ) ! h& 9 a %all[ wood5 tub1 :i* is1 we are in=m$1 ! usual mann] ( mak+ x 9 small ,devon%ire dairies4 ,,du ,,lait ,a ,,madame4 ,boil a qu>t ( new milk1 & let x cool suffici5tly to all[ ! cream to be tak5 (f2 !n r9se an e>!n j> well 9 e "p ) butt]milk1 & :ile ! boil$ milk is /ill r w>m1 p\r x 9 & add ! cream g5tly on ! top4 ,let x rema9 tw5ty-f\r h\rs1 turn x into a deep di%1 mix x ) p\nd$ sug>1 & x w be ready to s]ve4 ,?is prep>ation is mu* eat5 abroad dur+ ! summ]1 & is consid]$ v :olesome4 ,! milk1 by ! =ego+ process1 becomes a v s(t curd1 slightly1 b n at all unpleasantly1 acid 9 flav\r4 ,a cov]1 or ?ick fold$ clo?1 %\ld be plac$ on ! j> aft] ! milk is p\r$ 91 & x %\ld be kept 9 a mod]ately w>m place4 ,9 v sultry wea!r less "t may be all[$ = ! milk to /&4 ,obs4--,we give ?is & ! foll[+ receipt f an unpubli%$ "w :i* we h 9 progress1 be+ always desir\s to make su* in=mation z we possess g5]ally useful z f> z we c4 ,,curds ,,& ,,:ey4 ,r5net is g5]ally prep>$ = dairy-use by but*]s1 & kept 9 f>mh\ses hung 9 ! *imney corn]s1 :]e x w rema9 good a long "t4 ,x is ! inn] /oma* ( ! calf1 f :i* ! curd is remov$1 & :i* is salt$ & /ret*$ out to dry on spl9t]s ( wood1 or /rong wood5 skew]s4 ,x %\ld be pres]v$ f du/ & smoke 7by a pap]-bag or o!r means71 & portions ( x cut (f z want$4 ,soak a small bit 9 half a teacupful ( w>m wat]1 & let x rema9 9 x = an h\r or two2 !n p\r into a qu>t ( w>m new milk a dess]tspoonful ( ! r5net-liquor1 & keep x 9 a w>m place until ! :ey appe>s sep>at$ f ! curd1 & looks cle>4 ,! small] ! proportion ( r5net us$1 ! m s(t & delicate w be ! curd4 ,we write ^! directions f recollection1 hav+ (t5 _h ! di% ?us prep>$1 b hav+ no memor&um at ?is mom5t ( ! precise proportions us$4 ,less ?an an in* squ>e ( ! r5net w\ld be suffici5t1 we ?9k1 = a gallon ( milk1 if "s h\rs 7 all[$ = x to turn4 ,:5 r5net-:ey1 :i* is a mo/ valuable bev]age 9 _m cases ( illness1 is requir$ = an invalid to dr9k1 a bit ( ! r5net1 aft] be+ quickly & slightly r9s$1 may be /irr$ at once into ! w>m milk1 z ! curd becom+ h>d is !n ( no consequ5ce4 ,x mu/ be kept w>m until ! :ey appe>s & is cle>4 ,x may !n be /ra9$1 & giv5 to ! pati5t to dr9k1 or all[$ to become cold be=e x is tak54 ,9 fev]i% compla9ts x has (t5 ! mo/ b5ign effect4 ,devon%ire junket is m]ely a di% or b[l ( sweet5$ curds & :ey1 cov]$ ) ! ?ick cream ( scald$ milk1 = :i* see page #dea4 ---------------------------------------- -------------------------------- ,,*apt] ,,xxiii4 ,sweet ,di%es1 or ,entremets4 ,illu/ration3 ,jelly ( two col\rs1 ) mac$oire ( fruit4 ,,to ,,prep>e ,,calf',s ,,feet ,,/ock4 ,illu/ration3 ,:ite & ,rose-col\r$ ,jelly4 ,,! feet are usually s5t 9 f ! but*]'s ready to be dress$1 b z !y are sold at a v mu* *eap] rate :5 ! hair has n be5 cle>$ f !m1 & z !y may !n be dep5d$ on = supply+ ! utmo/ am\nt ( nutrim5t :i* !y conta91 x is (t5 desirable to h !m altoge!r prep>$ by ! cook4 ,9 =m] editions ( ?is "w we direct$ t !y %\ld be 8dipp$ into cold wat]1 & spr9kl$ ) res9 9 f9e p[d]2 !n cov]$ ) boil+ wat] & left = a m9ute or two unt\*$ be=e !y 7 scrap$20 & ?is me?od we _h foll[$ ) entire success = a long "t1 b we aft]w>ds discov]$ t ! res9 0 n necess>y1 & t ! feet c\ld be q z well prep>$ by m]e scald+1 or be+ laid into wat] at ! po9t ( boil+1 & kept 9 x = a few m9utes by ! side ( ! fire4 ,! hair1 z we h already /at$ 9 ! fir/ pages ( ,*apt] ,,ix4 7,veal71 mu/ be v closely scrap$ f !m ) a blunt-edg$ knife2 & ! ho(s mu/ be remov$ by be+ /ruck %>ply d[n aga9/ ! edge ( a /rong table or s9k1 ! leg-bone be+ held tightly 9 ! h&4 ,! feet mu/ be aft]w>ds wa%$ delicately clean be=e !y are fur!r us$4 ,:5 ?is has be5 done1 divide !m at ! jo9t1 split ! claws1 & take away ! fat t is betwe5 !m4 ,%\ld ! feet be l>ge1 put a gallon ( cold wat] to ! f\r1 b f a p9t to a qu>t less if !y be ( mod]ate size or small4 ,boil !m g5tly d[n until ! fle% has p>t$ entirely f ! bones1 & ! liquor is r$uc$ ne>ly or q half2 /ra91 & let x /& until cold2 remove e p>ticle ( fat f ! top be=e x is us$1 & be c>eful n to take ! s$im5t4 ,calf's feet 7l>ge71 #d2 wat]1 #a gallon3 #f to #g h\rs4 ,,to ,,cl>ify ,,calf',s ,,feet ,,/ock4 ,break up a qu>t ( ! /ock1 put x into a clean /ewpan ) ! :ites ( five l>ge or ( six small eggs1 two ounces ( sug>1 & ! /ra9$ juice ( a small lemon2 place x ov] a g5tle fire1 & d n /ir x aft] ! scum beg9s to =m2 :5 x has boil$ five or six m9utes1 if ! liquid "p be cle>1 turn x into a jelly-bag1 & pass x ?r\gh a second "t %\ld x n be p]fectly transp>5t ! fir/4 ,to consumptive pati5ts1 & o!rs requir+ re/oratives1 b =bidd5 to take /imulants1 ! jelly ?us prep>$ is (t5 v acceptable1 & may be tak5 ) impunity1 :5 x w\ld be highly injuri\s made ) w9e4 ,m :ite ( egg is requir$ to cl>ify x ?an :5 sug> & acid are us$ 9 l>g] quantities1 z bo? ( ^! assi/ ! process4 ,= blanc-mange omit ! lemon-juice1 & mix ) ! cl>ifi$ /ock an equal proportion ( cream 7= an invalid1 new milk71 ) ! usual flav\r+1 & weight ( sug>2 or p\r ! boil+ /ock v gradually to "s f9ely p\nd$ almonds1 & express x f !m z direct$ = ,qu9ce ,blamange1 all[+ f six to eight ounces to ! p9t4 ,/ock1 #a qu>t2 :ites ( eggs1 #e2 sug>1 #b oz42 juice1 #a small lemon3 #e to #h m9utes4 ,,to ,,cl>ify ,,is+lass4 ,! f9ely-cut purifi$ is+lass1 :i* is n[ 9 g5]al use1 requires no cl>ify+ except = cle> jellies3 = all o!r di%es x is suffici5t to dissolve1 skim1 & pass x ?r\gh a musl9 /ra9]4 ,:5 two ounces are requir$ = a di%1 put two & a half into a delicately clean pan1 & p\r on x a p9t ( spr+ wat] :i* has be5 gradually mix$ ) a teaspoonful ( beat5 :ite ( egg2 /ir ^! ?or\ghly toge!r1 & let !m heat sl[ly by ! side ( a g5tle fire1 b d n all[ ! is+lass to /ick to ! pan4 ,:5 ! scum is well ris51 :i* x w be aft] two or ?ree m9utes' simm]+1 cle> x (f1 & cont9ue ! skimm+ until no m appe>s2 !n1 %\ld ! quantity ( liquid be m ?an is ne$$1 r$uce x by quick boil+ to ! prop] po9t1 /ra9 x ?r\gh a ?9 musl91 & set x by = use3 x w be p]fectly transp>5t1 & may be mix$ lukew>m ) ! cle> & ready sweet5$ juice ( v>i\s fruits1 or us$ ) ! necess>y proportion ( syrup1 = jellies flav\r$ ) *oice liqueurs4 ,z ! cl>ify+ r$uces ! /r5g? ( ! is+lass--or r z a portion ( x is tak5 up by ! :ite ( egg--an additional qu>t] to ea* ounce mu/ be all[$ = ?is3 if ! scum be laid to dra9 on ! back ( a f9e sieve :i* has be5 wett$ ) hot wat]1 a little v /rong jelly w drip f x4 ,is+lass1 #b-a_/b oz42 wat]1 #a p9t2 beat5 :ite ( egg1 #a teaspoonful4 ,obs4--,at _m ,italian w>eh\ses a prep>ation is n[ sold "u ! "n ( is+lass1 :i* appe>s to u to be highly purifi$ gelat9e ( "s o!r k9d4 ,x is conv]t$ )\t tr\ble into a v transp>5t jelly1 is free f flav\r1 & is less exp5sive ?an ! g5u9e ,russian is+lass2 b :5 tak5 = any l5g? ( "t z a re/orative1 its diff]5t nature becomes p]ceptible4 ,x answ]s well = ! table occasionally2 b x is n suit$ to invalids4 ,,sp9a* ,,gre51 ,,= ,,col\r+ ,,sweet ,,di%es1 ,,confection>y1 ,,or ,,s\ps4 ,p\nd q to a pulp1 9 a m>ble or ,w$gwood mort>1 a h&ful or two ( "y fre%ly-ga!r$ sp9a*1 !n ?r[ x into a hair sieve1 & press ?r\gh all ! juice :i* c be obta9$ f x2 p\r ?is into a clean :ite j>1 & place x 9 a pan ( wat] t is at ! po9t ( boil+1 & :i* mu/ be all[$ only to j simm] aft]w>ds2 9 ?ree or f\r m9utes ! juice w be poa*$ or set3 take x !n g5tly ) a spoon1 & lay x ^u ! back ( a f9e sieve to dra94 ,if want$ = imm$iate use1 m]ely mix x 9 ! mort> ) "s f9ely-p[d]$ sug>2#aeh b if to be kept z a /ore1 p\nd x ) z mu* z w r5d] ! :ole tol]ably dry1 boil x to c&y-height ov] a v cle> fire1 p\r x out 9 cakes1 & keep !m 9 a t9 box or cani/]4 ,= ?is la/ prep>ation consult ! receipt = orange-fl[] c&y4 ,footnote #aeh3 ,= s\p1 dilute x fir/ ) a little ( ! boil+ /ock1 & /ir x to ! rema9d]4 ,,prep>$ ,,apple ,,or ,,qu9ce ,,juice4 ,p\r into a clean e>!n pan two qu>ts ( spr+ wat]1 & ?r[ into x z quickly z !y c be p>$1 qu>t]$1 & weigh$1 f\r p\nds ( nonsu*es1 pe>ma9s1 ,rip/one pipp9s1 or any o!r good boil+ apples ( f9e flav\r4 ,:5 all are done1 /ew !m g5tly until !y are well brok51 b n r$uc$ q to pulp2 turn !m into a jelly-bag1 or /ra9 ! juice f !m )\t pressure ?r\gh a closely-wov5 clo?1 :i* %\ld be ga!r$ ov] ! fruit1 & ti$1 & susp5d$ above a deep pan until ! juice ceases to drop f x3 ?is1 if n v cle>1 mu/ be r5d]$ s be=e x is us$ = syrup or jelly1 b = all o!r purposes once /ra9+ x w be suffici5t4 ,qu9ces are prep>$ 9 ! same way1 & ) ! same proportions ( fruit & wat]1 b !y mu/ n be too long boil$1 or ! juice w become r$4 ,we h f\nd x answ] well to h !m simm]$ until !y are p]fectly t5d]1 & !n to leave !m ) _! liquor 9 a b[l until ! foll[+ day1 :5 ! juice w be ri* & cle>4 ,!y %\ld be ?r[n into ! wat] v quickly aft] !y are p>$ & weigh$1 z ! air w soon discol\r !m4 ,! juice w =m a jelly mu* m easily if ! cores & pips be left 9 ! fruit4 ,wat]1 #b qu>ts2 apples or qu9ces1 #d lbs4 ,,cocoa-,,nut ,,flav\r$ ,,milk4 7,= sweet di%es1 c47 ,p>e ! d>k out] r9d f a v fre% nut1 & grate x on a f9e & exce$+ly clean grat]1 to e ?ree ounces p\r a qu>t ( new milk1 & simm] !m v s(tly = ?ree qu>t]s ( an h\r1 or m1 t a full flav\r ( ! nut may be imp>t$ to ! milk )\t its be+ mu* r$uc$3 /ra9 x ?r\gh a f9e sieve1 or clo?1 ) suffici5t pressure to leave ! nut almo/ dry3 x may !n be us$ = blanc-mange1 cu/>ds1 rice1 & o!r pudd+s1 light cakes & bread4 ,to ea* qu>t new milk1 #c oz4 grat$ cocoa-nut3 #c_/d to #a h\r4 ,obs4--,! milk ( ! nut :5 p]fectly sweet & good1 may be add$ to ! o!r ) advantage4 ,to obta9 x1 bore "o end ( ! %ell ) a gimlet1 & cat* ! liquid 9 a cup2 & to extricate ! k]nel1 break ! %ell ) a hamm]2 ?is is bett] ?an saw+ x asund]4 ,,comp,,tes ,,( ,,fruit4 7,or ,fruit /ew$ 9 ,syrup47 ,we w\ld especially recomm5d ^! delicate & v agreeable prep>ations = trial to su* ( our read]s z may be unacqua9t$ ) !m1 z well z to ^? :o may h a di/a/e to ! common 8/ew$ fruit0 ( ,engli% cook]y4 ,if well made !y are peculi>ly delici\s & refre%+1 pres]v+ ! pure flav\r ( ! fruit ( :i* !y are compos$2 :ile its acidity is mu* s(t5$ by ! small quantity ( wat] add$ to =m ! syrup 9 :i* x is boil$4 ,!y are also m economical ?an t>ts or pudd+s1 & inf9itely m :olesome4 ,9 ! second c\rse pa/ry-cru/ c always be s]v$ ) !m1 if desir$1 9 ! =m ( ready bak$ leaves1 r\nd cakes1 or any m fanciful %apes2 or a bord] ( ^! may be fa/5$ ) a little :ite ( egg & fl\r r\nd ! edge ( ! di% 9 :i* ! compte is s]v$2 b rice1 or mac>oni simply boil$1 or a v pla9 pudd+ is a m usual accompanim5t4 ,comptes w rema9 good = two or ?ree days 9 a cool /ore-room1 or some:at long]1 if g5tly boil$ up = an in/ant a second "t2 b !y conta9 g5]ally too small a proportion ( sug> to pres]ve !m f m\ld or f]m5tation = _m days4 ,! syrup %\ld be enri*$ ) a l>g] quantity :5 !y are int5d$ = ! dess]ts ( =mal d9n]s1 z x w increase ! transp>5cy ( ! fruit3 ! juice is always beautifully cle> :5 ! comptes are c>efully prep>$4 ,!y %\ld be s]v$ 9 glass di%es1 or 9 compti]s1 :i* are ( a =m adapt$ to !m4 ,compte ( spr+ fruit4--7,rhub>b74 ,take a p\nd ( ! /alks aft] !y are p>$1 & cut !m into %ort l5g?s2 h ready a qu>t] ( a p9t ( wat] boil$ g5tly = t5 m9utes ) five ounces ( sug>1 or ) six %\ld ! fruit be v acid2 put x 91 & simm] x = ab\t t5 m9utes4 ,"s k9ds w be t5d] 9 r less "t1 "s w require m4 ,obs4--,good sug> 9 lumps %\ld be us$ = ^! di%es4 ,lisbon sug> w answ] = !m v well on ord9>y occasions1 b t :i* is ref9$ w r5d] !m mu* m delicate4 ,compte ( gre5 currants4--,spr+ wat]1 half-p9t2 sug>1 five ounces2 boil$ toge!r t5 m9utes4 ,"o p9t ( gre5 currants /ripp$ f ! /alks2 simm]$ five m9utes4 ,compte ( gre5 gooseb]ries4--,?is is an excell5t compte if made ) f9e sug>1 & v good ) any k9d4 ,break five ounces into small lumps & p\r on !m half a p9t ( wat]2 boil ^! g5tly = t5 m9utes1 & cle> (f all ! scum2 !n add to !m a p9t ( fre% gooseb]ries fre$ f ! tops & /alks1 wa%$1 & well dra9$4 ,simm] !m g5tly f eight to t5 m9utes1 & s]ve !m hot or cold4 ,increase ! quantity = a l>ge di%4 ,compte ( gre5 apricots4--,wipe ! d[n f a p\nd ( q "y apricots1 & /ew !m v g5tly = ne>ly tw5ty m9utes 9 syrup made ) eight ounces ( sug> & ?ree-qu>t]s ( a p9t ( wat]1 boil$ toge!r ! usual "t4 ,compte ( r$ currants4--,a qu>t] ( a p9t ( wat] & five ounces ( sug>3 t5 m9utes4 ,"o p9t ( currants fre$ f ! /alks to be j simm]$ 9 ! syrup f five to sev5 m9utes4 ,?is receipt w s]ve equally = raspb]ries1 or = a compte ( ! two fruits mix$ toge!r4 ,ei!r ( !m w be f\nd an admirable accompanim5t to a pudd+ ( batt]1 cu/>d1 bread1 or gr\nd rice1 & also to v>i\s o!r k9ds ( pudd+s1 z well z to :ole rice pla9ly boil$4 ,compte ( ,k5ti% or ,flemi% *]ries4--,simm] five ounces ( sug> ) half a p9t ( wat] = t5 m9utes2 ?r[ into ! syrup a p\nd ( *]ries weigh$ aft] !y are /alk$1 & let !m /ew g5tly = tw5ty m9utes3 x is a great improvem5t to /one ! fruit1 b a l>g] quantity w !n be requir$ = a di%4 ,compte ( ,morella *]ries4--,boil toge!r = fifte5 m9utes1 six ounces ( sug> ) half a p9t ( wat]2 add a p\nd & a qu>t] ( ripe ,morella *]ries1 & simm] !m v s(tly f five to sev5 m9utes3 ?is is a delici\s compte4 ,a l>g] proportion ( sug> w (t5 be requir$ = x1 z ! fruit is v acid 9 "s seasons1 & :5 x is n fully ripe4 ,compte ( damsons4--,f\r ounces ( sug> & half a p9t ( wat] to be boil$ = t5 m9utes2 "o p\nd ( damsons to be add$1 & simm]$ g5tly f t5 to twelve m9utes4 ,compte ( ! gre5 magnum-bonum or ,mogul plum4--,! gre5 ,mogul plums are (t5 br\ght abundantly into ! m>ket :5 ! fruit is ?9n$ f ! trees1 & !y make admirable t>ts or comptes1 possess+ ! f9e slight bitt] flav\r ( ! unripe apricot1 to :i* !y are q equal4 ,measure a p9t ( ! plums )\t _! /alks1 & wa% !m v clean2 !n ?r[ !m into a syrup made ) sev5 ounces ( sug> 9 lumps1 & half a p9t ( wat]1 boil$ toge!r = eight or t5 m9utes4 ,give ! plums "o quick boil1 & !n let !m /ew q s(tly = ab\t five m9utes1 or until !y are t5d]1 :i* occasionally w be 9 less "t ev54 ,take (f ! scum1 & s]ve ! compte hot or cold4 ,compte ( ! magnum-bonum1 or o!r l>ge plums4--,boil six ounces ( sug> ) half a p9t ( wat] ! usual "t2 take ! /alks f a p\nd ( plums1 & simm] !m v s(tly = tw5ty m9utes4 ,increase ! proportion ( sug> if ne$$1 & regulate ! "t z may be necess>y = ! diff]5t v>ieties ( fruit4 ,compte ( bullaces4--,! l>ge1 or %eph]ds' bullace1 is v good /ew$1 b w require a consid]able portion ( sug> to r5d] x palatable1 unless x be q ripe4 ,make a syrup ) half a p\nd ( sug>1 & ?ree-qu>t]s ( a p9t ( wat]1 & boil 9 x g5tly f fifte5 to tw5ty m9utes1 a p9t & a half ( ! bullaces fre$ f _! /alks4 ,compte ( ,sib]ian crabs4--,to ?ree-qu>t]s ( a p9t ( wat] add six ounces ( f9e sug>1 boil !m = t5 or twelve m9utes1 & skim !m well4 ,add a p\nd & a half ( ,sib]ian crabs )\t _! /alks1 & keep !m j at ! po9t ( boil+ = tw5ty m9utes2 !y w !n become t5d] )\t bur/+4 ,a few /rips ( lemon-r9d & a little ( ! juice are sometimes add$ to ?is compte4 ,obs4--,9 a dry w>m summ]1 :5 fruit rip5s freely1 & is ri* 9 quality1 ! proportion ( sug> direct$ = ^! comptes w\ld g5]ally be f\nd suffici5t2 b 9 a cold or wet season x w\ld c]ta9ly1 9 _m in/ances1 require to be increas$4 ,! pres5t slight diff]5ce 9 ! co/ ( sug>s1 r5d]s x a poor economy to use ! raw = di%es ( ?is class1 in/ead ( t :i* is well ref9$4 ,to make a cle> syrup x %\ld be brok5 into lumps1 n cru%$ to p[d]4 ,almo/ e k9d ( fruit may be conv]t$ into a good compte4 ,,comp,,te ,,( ,,pea*es4 ,p>e half a doz5 ripe pea*es1 & /ew !m v s(tly f eighte5 to tw5ty m9utes1 keep+ !m (t5 turn$ 9 a light syrup1 made ) five ounces ( sug>1 & half a p9t ( wat] boil$ toge!r = t5 m9utes4 ,di% ! fruit2 r$uce ! syrup by quick boil+1 p\r x ov] ! pea*es1 & s]ve !m hot = a second-c\rse di%1 or cold = rice-cru/4 ,!y %\ld be q ripe1 & w be f\nd delici\s dress$ ?us4 ,a little lemon-juice may be add$ to ! syrup1 & ! blan*$ k]nels ( two or ?ree pea* or apricot /ones4 ,sug>1 #e oz42 wat]1 #a_/b p9t3 #aj m9utes4 ,pea*es1 #f3 #ah to #bj m9utes4 ,obs4--,nect>9es1 )\t be+ p>$1 may be dress$ 9 ! same way1 b w require to be /ew$ some:at long]1 unless !y be q ripe4 ,,ano!r ,,receipt ,,= ,,/ew$ ,,pea*es4 ,%\ld ! fruit be n p]fectly ripe1 ?r[ x into boil+ wat] & keep x j simm]+1 until ! sk9 c be easily /ripp$ (f4 ,h ready half a p\nd ( f9e sug> boil$ to a light syrup ) ?ree-qu>t]s ( a p9t ( wat]2 ?r[ 9 ! pea*es1 let !m /ew s(tly until q t5d]1 & turn !m (t5 t !y may be equally done2 aft] !y are di%$1 add a little /ra9$ lemon-juice to ! syrup1 & r$uce x by a few m9utes' v quick boil+4 ,! fruit is sometimes p>$1 divid$1 & /on$1 !n g5tly /ew$ until x is t5d]4 ,sug>1 #h oz42 wat]1 #c_/d p9t3 #aj to #ab m9utes4 ,pea*es1 #f or #g2 lemon-juice1 #a l>ge teaspoonful4 ,,comp,,te ,,( ,,b>b]ries ,,= ,,dess]t4 ,:5 ?is fruit is fir/ ripe x requires1 f its excessive acidity1 ne>ly its weight ( sug> to r5d] x palatable2 b aft] hang+ "s "t ^u ! trees x becomes mu* mell[$ 9 flav\r1 & may be suffici5tly sweet5$ ) a small] proportion4 ,accord+ to ! /ate ( ! fruit !n1 take = ea* p\nd 7leav+ x 9 bun*es7 f twelve to sixte5 ounces ( sug>1 & boil x ) ?ree-qu>t]s ( a p9t ( wat] until x =ms a syrup4 ,?r[ 9 ! bun*es ( fruit1 & simm] !m = five or six m9utes4 ,if _! weight ( sug> be us$1 !y w become 9 t "t p]fectly transp>5t4 ,z all vessels ( t9 affect ! col\r ( ! b>b]ries1 !y %\ld be boil$ 9 a copp] /ewpan1 or 9 a ,g]man enamell$ "o1 :i* w\ld be f> bett]4 ,b>b]ries1 #a lb42 sug>1 #ab to #af oz42 wat]1 #c_/d p9t2 fruit simm]$ 9 syrup1 #e to #f m9utes4 ,,black ,,caps ,,p> ,,excell5ce4 7,= ! ,second-c\rse1 or = ,dess]t47 ,cut a doz5 f9e ,norfolk biff9s 9 two )\t p>+ !m1 scoop out ! cores1 & fill ! cavities ) ?9 /rips ( fre% lemon-r9d & ) c&i$ orange-peel4 ,cov] ! bottom ( a flat %all[ t9 ) a ?ick lay] ( f9e pale br[n sug>1 press ! two halves ( ea* apple toge!r1 & place !m closely 9 ! t92 p\r half a bottle ( rais9 or ( any o!r sweet w9e ov] !m1 & be c>eful to moi/5 ! tops ( all2 sift :ite sug> ?ickly on !m1 & set ! t9 into a v hot ov5 at fir/1 t ! outsides ( ! apples may cat* or become black2 !n draw !m to ! m\? ( ! ov51 & bake !m g5tly until !y are s(t q ?r\gh4 ,! ,norfolk biff9 answ]s = ?is di% f> bett] ?an any o!r k9d ( apple1 b ! w9t] que5+1 & "s few firm sorts beside1 c be us$ = x ) fair success4 ,^! = v>iety may be cor$ )\t be+ divid$1 & fill$ ) orange m>malade4 ,! black caps s]v$ hot1 z a second-c\rse di%1 are excell5t4 ,norfolk biff9s1 #ab2 r9ds fre% lemons1 #a to #b2 c&i$ orange-r9d1 #b to #c oz42 pale br[n sug>1 #c_/d lb42 rais9 or o!r w9e1 #a_/b bottle2 little sift$ sug>3 #c_/d to #a h\r1 or m4 ,obs4--,! apples dress$ z above resemble a ri* confection1 & w rema9 good = t5 days or a =tnight2 sometimes mu* long] ev54 ,! receipt is an admirable "o4 ,,gateau ,,de ,,pommes4 ,boil toge!r = fifte5 m9utes a p\nd ( well-ref9$ sug> & half a p9t ( wat]2 !n add a c\ple ( p\nds ( nonsu*es1 or ( any o!r f9ely-flav\r$ apples :i* c be boil$ easily to a smoo? pulp1 & ! juice ( a c\ple ( small1 or ( "o v l>ge lemon4 ,/ew ^! g5tly until ! mixture is p]fectly free f lumps1 !n boil x quickly1 keep+ x /irr$1 )\t quitt+ x1 until x =ms a v ?ick & dry m>malade4 ,a few m9utes be=e x is done add ! f9ely grat$ r9ds ( a c\ple ( lemons2 :5 x leaves ! bottom ( ! pres]v+-pan visible & dry1 press x into m\lds ( ta/eful =m2 & ei!r /ore x = w9t] use1 or if want$ = table1 s]ve x pla9 = rice-cru/1 or ornam5t x ) spikes ( blan*$ almonds1 & p\r a cu/>d r\nd x = a second-c\rse di% 7entremets74 ,sug>1 #a lb42 wat]1 #a_/b p9t3 #ae m9utes4 ,nonsu*es or o!r apples1 #b lbs42 juice1 #a l>ge or #b small lemons3 #b h\rs or m4 ,,gateau ,,( ,,mix$ ,,fruits4 7,,good47 ,extract ! juice f "s fre% r$ currants by simm]+ !m v g5tly = a few m9utes ov] a sl[ fire3 /ra9 x ?r\gh a fold$ musl91 & to "o p\nd ( x add a p\nd & a half ( nonsu*es or ( fre%ly ga!r$ codl+s1 p>$1 & r deeply cor$1 t ! fibr\s "p ( ! apple may be avoid$4 ,boil ^! q sl[ly until ! mixture is p]fectly smoo?1 !n1 to evaporate "p ( ! moi/ure1 let ! boil+ be quick5$4 ,9 f tw5ty-five to ?irty m9utes draw ! pan f ! fire1 & ?r[ 9 gradually a p\nd & a qu>t] ( sug> 9 f9e p[d]3 mix x well ) ! fruit1 & :5 x is dissolv$ cont9ue ! boil+ rapidly = tw5ty m9utes long]1 keep+ ! mixture con/antly /irr$2 put x into a m\ld1 & /ore x1 :5 cold1 = w9t] use1 or s]ve x = rice-cru/1 or = ! second c\rse3 9 ! latt] case decorate x ) spikes ( blan*$ almonds1 or pi/a*io-nuts1 & heap solid :ipp$ cream r\nd x1 or p\r a cu/>d into ! di%4 ,= rice-cru/ x may be g>ni%$ ) dice ( ! pale/ apple-jelly4 ,juice ( r$ currants1 #a lb42 nonsu*es1 or codl+s 7p>$ & cor$71 #a-a_/b lb43 #be to #cj m9utes4 ,sug>1 #a-a_/b lb43 #bj m9utes4 ,obs4--,a portion ( raspb]ries1 if /ill 9 season1 may be mix$ ) ! currants = ?is gteau1 %\ld ! flav\r be lik$4 ,= o!r & excell5t v>ieties ( gteaux ( fruit1 see ,newton solid1 & damson solid1 ,*apt] ,,xxiv4 ,ripe pea*es & nonsu*es w likewise d well = x4 ,codl+s answ] p]fectly = ! prec$+ receipt1 & ! prep>ation is ( f9e col\r & v pleasant flav\r3 x ought to cut 9 cle> firm slices4 ,o!r v>ieties ( fruit c be m+l$ 9 ! same mann]4 ,,jellies4 ,,calf',s ,,feet ,,jelly4 7,,entremets47 ,illu/ration3 ,mod]n ,jelly ,m\ld4 ,we he> inexp]i5c$ h\sekeep]s frequ5tly compla9 ( ! difficulty ( r5d]+ ?is jelly p]fectly transp>5t2 b by mix+ ) ! o!r +r$i5ts1 :ile q cold1 ! :ites1 & ! cru%$ %ells ( a suffici5t numb] ( eggs1 & all[+ ! head ( scum :i* ga!rs on ! jelly to rema9 undi/urb$ aft] x once =ms1 !y w sc>cely fail to obta9 x cle>4 ,x %\ld be /ra9$ ?r\gh a ?ick flannel1 or beav]-sk91 bag ( a conical =m 7plac$ be=e ! fire1 %\ld ! wea!r be at all cold1 or ! mixture w jelly be=e x has run ?r\gh71 & if n p]fectly cle> x mu/ be /ra9$1 aga9 & aga91 until x becomes s2 ?\gh we g5]ally f9d t once suffices4 ,mix ?or\ghly 9 a l>ge /ewpan five half-p9ts ( /rong calf's feet /ock 7see page #dec71 a full p9t ( %]ry1 half a p\nd ( sug> r\ghly p[d]$1 ! juice ( two f9e lemons1 ! r9d ( "o & a half cut v ?91 ! :ites & %ells ( f\r l>ge eggs1 & half an ounce ( is+lass4 ,let ^! rema9 a few m9utes (f ! fire1 t ! sug> may dissolve m easily2 !n let ! jelly be br\ght to boil gradually1 & d n /ir x aft] x beg9s to heat4 ,:5 x has boil$ g5tly = sixte5 m9utes1 draw x f ! fire1 & let x /& a %ort "t be=e x is p\r$ into a jelly-bag1 "u :i* a b[l %\ld be plac$ to receive x4 ,:5 cle> & cool1 put x into m\lds :i* h be5 laid = "s h\rs 9 wat]3 ^! %\ld always be ( e>!nw>e 9 pref]5ce to metal4 ,if to be s]v$ 9 glasses1 or r\gh$1 ! jelly w be suffici5tly firm )\t ! is+lass1 ( :i*1 h[ev]1 we recomm5d a small quantity to be ?r[n 9 always :5 ! jelly beg9s to boil1 z x facilitates ! cle>+4 ,calf's feet /ock1 #b-a_/b p9ts2 sug>1 #a_/b lb42 %]ry1 #a p9t2 juice ( lemons1 #b l>ge2 r9d ( #a-a_/b2 :ites & %ells ( eggs1 #d l>ge1 or #e small3 #af m9utes4 ,obs4 #a4--;,aft] ! jelly has dropp$ ?r\gh ! bag1 an exce$+ly agreeable bev]age may be obta9$ by p\r+ 9 "s boil+ wat]2 f "o to ?ree half p9ts1 accord+ to ! quantity ( jelly :i* has be5 made4 ,! same plan %\ld be pursu$ 9 mak+ orange or lemon jelly = an invalid4 ,obs4 #b4--;,z x is ess5tial to ! transp>5cy ( calf's feet jelly ( all k9ds t ! :ole ( ! +r$i5ts %\ld be q cold :5 !y are mix$1 & z ! /ock c only be measur$ 9 a liquid /ate1 to :i* x mu/ be r$uc$ by heat+1 ! bett] plan is1 to measure x :5 x is fir/ /ra9$ f ! feet1 & to put ap>t ! exact quantity requir$ = a receipt2 b :5 ?is has n be5 done1 & x is necess>y to liquefy x1 x mu/ be left until q cold aga9 be=e x is us$4 ,= ! mann] ( prep>+ & cl>ify+ x1 see ! beg9n+ ( ?is *apt]4 ,,ano!r ,,receipt ,,= ,,calf',s ,,feet ,,jelly4 ,to f\r calf's feet well clean$ & divid$1 p\r a gallon ( wat] & let !m /ew until x is r$uc$ to r less ?an two qu>ts2 or if1 aft] ! fle% has q fall5 f ! bones1 ! liquor on be+ /ra9$ (f %\ld exce$ t quantity1 r$uce x by rapid boil+ 9 a clean uncov]$ pan ov] a v cle> fire4 ,:5 x is p]fectly firm & cold1 take x cle> ( fat & s$im5t1 & add to x a bottle ( %]ry1 :i* %\ld be ( good quality 7= poor1 ?9 w9es are n well adapt$ to ! purpose71 ?ree-qu>t]s ( a p\nd ( sug> brok5 small1 ! juice ( five l>ge or ( six mod]ate-siz$ lemons1 & ! :ites1 ) ! %ells f9ely cru%$1 ( sev5 eggs1 or ( m %\ld !y be v small4 ,! r9ds ( ?ree lemons1 p>$ exce$+ly ?91 may be ?r[n into ! jelly a few m9utes be=e x is tak5 f ! fire2 or !y may be put into ! jelly-bag previ\sly to its be+ p\r$ ?r\gh1 :5 !y w imp>t to x a slight & delicate flav\r1 )\t deep5+ its col\r mu*4 ,if x is to be m\ld$1 some?+ m ?an half an ounce ( is+lass %\ld be dropp$ lightly 9 :]e ! liquid becomes visible ?r\gh ! head ( scum1 :5 ! mixture beg9s to boil2 = if n suffici5tly firm1 x w break :5 x is di%$4 ,x may be r\gh$1 or s]v$ 9 glasses )\t ?is addition2 & 9 a liquid /ate w be f\nd an admirable +r$i5t = ,ox=d1 or o!r pun*4 ,calf's feet1 #d2 wat]1 #a gallon3 to be r$uc$ m ?an half4 ,%]ry1 #a bottle2 sug>1 #c_/d lb4 7m to ta/e72 juice ( #e l>ge lemons1 or ( six mod]ate-siz$2 :ites & %ells ( #g eggs1 or m if small2 r9ds ( lemons1 #c 7= m\ld+1 ne>ly #c_/d oz4 ( is+lass73 #ae to #bj m9utes4 ,obs4--,an excell5t & :olesome jelly = "y p may be made ) good orange or rais9 w9e1 in/ead ( %]ry2 to ei!r ( ^! ! juice ( ?ree or f\r oranges1 ) a small portion ( ! r9d1 may be add$ in/ead ( "p ( ! lemons4 ,,mod]n ,,v>ieties ,,( ,,calf',s ,,feet ,,jelly4 ,9 mod]n cook]y a numb] ( excell5t jellies are made ) ! /ock ( calves' feet1 v>i\sly flav\r$4 ,_m ( !m are comp\nd$ entirely )\t w9e1 a small quantity ( "s f9e liqueur be+ us$ z a sub/itute2 & sometimes c9namon1 or vanilla1 or ,seville orange-r9d ) a slight portion ( acid1 takes place ( ?is4 ,= ari/ocratic tables1 inde$1 x is ! pres5t fa%ion to s]ve !m v lightly & delicately flav\r$4 ,_! co/ is ?us mat]ially dim9i%$4 ,fre% /rawb]ries dropp$ into cle> calf's feet jelly j be=e x sets1 imp>t a delici\s fragrance to x1 :5 !y are ( a *oice k9d2 & o!r fruit is m+l$ ) x (t52 b none has s good an effect1 ?\gh _m sorts :5 ta/efully employ$ give an excell5t appe>ance to x4 ,! ,belgrave m\ld1 ( :i* ! description w be f\nd at page #dgj1 is well adapt$ = highly ornam5tal jellies2 & we recomm5d its adoption = ?is class ( di%es4 ,,apple ,,calf',s ,,feet ,,jelly4 ,p\r a qu>t ( prep>$ apple-juice 7see page #def71 on a p\nd ( fre% apples p>$ & cor$1 & simm] !m until !y are well brok52 /ra9 ! juice1 & let x /& until cold2 !n measure1 & put a p9t & a half ( x into a /ewpan ) a qu>t ( calf's feet /ock 7see page #dec71 n9e ounces ( sug> brok5 small1 or r\ghly p\nd$1 ! juice ( two f9e lemons1 & ! ?9 r9ds ( "o & a half1 ) ! :ites & %ells ( eight eggs4 ,let x boil g5tly = t5 m9utes1 !n /ra9 x ?r\gh a flannel-bag1 & :5 cool put x into m\lds4 ,x w be v cle>1 & firm1 & ( pleasant flav\r4 ,apples ( good quality %\ld be us$ = x1 & ! quantity ( sug> mu/ be regulat$ by ! "t ( ye>1 z ! fruit w h lo/ mu* ( its acidity dur+ ! latt] "p ( ! season4 ,?is receipt1 :i* is ! result ( our own exp]im5t1 & :i* we h f\nd v successful1 0 fir/ tri$ j aft] ,*ri/mas1 ) pe>ma9s & ,rip/one pipp9s4 ,a little syrup ( pres]v$ g+]1 or a small glass ( f9e :ite br&y1 w\ld1 p]haps1 to "s ta/es1 improve ! jelly2 b we give x simply z we h _h x prov$ ourselves4 ,prep>$ apple juice1 #a qu>t2 fre% apples1 #a lb43 #a_/b to #c_/d h\r4 ,/ra9$ juice1 #a-a_/b p9t2 calf's feet /ock1 #a qu>t2 sug>1 #i oz42 juice ( lemons1 #b2 r9d ( #a-a_/b2 :ites & %ells ( eggs1 #h3 #aj m9utes4 ,obs4--,we w\ld recomm5d ! sub/itution ( qu9ces = apples 9 ?is receipt z likely to af=d a v agreeable v>iety ( ! jelly3 or equal portions ( ! two fruits might answ] well4 ,unless ! /ock be v /iff1 add is+lass to ?is1 z to ! calf's feet jelly1 :5 x is to be m\ld$4 ,,orange ,,calf',s ,,feet ,,jelly4 7,au?or's ,receipt47 ,to a p9t & a half ( firm calf's feet /ock1 put a p9t ( /ra9$ ,*9a-orange juice mix$ ) t ( "o or two lemons2 add to ^! six ounces ( sug>1 brok5 small1 ! v ?9 r9ds ( ?ree oranges & "o lemon1 & ! :ites ( six eggs ) half ! %ells cru%$ small4 ,/ir ^! g5tly ov] a cle> fire until ! head ( scum beg9s to =m1 b n at all aft]w>ds4 ,simm] ! jelly = t5 m9utes f ! fir/ full boil2 take x f ! fire1 let x /& a little1 !n p\r x ?r\gh a jelly-bag until p]fectly cle>4 ,?is is an orig9al1 & entirely new receipt1 :i* we c recomm5d to ! read]1 ! jelly be+ v pale1 beautifully transp>5t1 & delicate 9 flav\r3 x w\ld1 we ?9k1 be peculi>ly acceptable to su* invalids z are =bidd5 to take w9e 9 any =m4 ,! proportions bo? ( sug> & ( lemon-juice mu/ be some:at v>i$ accord+ to ! season 9 :i* ! oranges are us$4 ,/rong calf's feet /ock1 #a-a_/b p9t2 /ra9$ orange-juice1 mix$ ) a small portion ( lemon-juice1 #a p9t2 sug>1 #f oz42 r9ds ( oranges1 #c2 ( lemon1 #a3 #aj m9utes4 ,obs4--,a small p9* ( is+lass ?r[n into ! jelly :5 x beg9s to boil w mu* assi/ to cle> x4 ,:5 ! flav\r ( ,seville oranges is lik$1 two or ?ree c be us$ ) ! sweet ones4 ,,orange ,,is+lass ,,jelly4 ,to r5d] ?is p]fectly transp>5t ! juice ( ! fruit mu/ be filt]$1 & ! is+lass cl>ifi$2 b x is n usual to take s mu* tr\ble = x4 ,/ra9 z cle> z possible1 fir/ ?r\gh a sieve or musl91 !n ?r\gh a ?ick clo? or jelly bag1 "o qu>t ( ,*9a orange-juice1 mix$ ) z mu* lemon-juice z w give x an agreeable degree ( acidity1 or ) a small proportion ( ,seville orange-juice4 ,dissolve two ounces & a half ( is+lass 9 a p9t ( wat]1 skim x well1 ?r[ 9 half a p\nd ( sug>1 & a few /rips ( ! orange-r9d1 p\r 9 ! orange-juice1 /ir ! :ole well toge!r1 skim x clean )\t all[+ x to boil1 /ra9 x ?r\gh a clo? or ?r\gh a musl91 _m times fold$1 & :5 ne>ly cold put x into ! m\lds4#aei ,?is jelly is sometimes made )\t any wat]1 by dissolv+ ! is+lass & sug> 9 ! juice ( ! fruit4 ,footnote #aei3 ,9 ,france1 orange-jelly is v commonly s]v$ 9 ! halv$ r9ds ( ! fruit1 or 9 little baskets made z we %all h]eaft] direct1 page #dff4 ,orange-juice1 #a qu>t2 wat]1 #a p9t2 is+lass1 #b-a_/b oz42 sug>1 #a_/b lb4 ,,v ,,f9e ,,orange ,,jelly4 7,sussex ,place ,receipt47 ,on two ounces & a half ( ! f9e/ is+lass1 p\r a full b an exact p9t ( spr+ wat]2 press d[n ! is+lass & turn x ov] until ! :ole is well moi/5$2 !n place x ov] a g5tle fire & let x dissolve gradually2 remove ! scum aft] x has simm]$ = two or ?ree m9utes1 !n p\r x out1 & set x aside to cool4 ,9 ano!r p9t ( spr+ wat] boil a p\nd ( highly ref9$ sug> = five or six m9utes2 turn ?is syrup into a b[l1 & :5 x is only j w>m1 ?r[ into x ! v ?9ly p>$ r9ds ( two f9e lemons1 ( two ,seville oranges1 & ( two ,*9a oranges1 ) ! juice ( five ,*9a1 & ( two ,seville oranges1 & ( ?ree lemons4 ,:5 ?is mixture is cold1 b n beg9n+ to ?ick51 mix x well ) ! liquid is+lass1 & /ra9 x ?r\gh a f9e lawn sieve1 or ?r\gh a squ>e ( musl9 fold$ 9 f\r2 p\r x into m\lds :i* h be5 laid 9 cold wat]1 & :5 want$ = ! table1 loos5 x f !m by wrapp+ ab\t !m1 closely1 a clo? :i* has be5 dipp$ into boil+ wat]1 & by pass+ a knife r\nd ! edges4 ,no?+ c be m ref9$ & delicate 9 flav\r ?an ! above2 b ! appe>ance ( ! jelly may be improv$ by cl>ify+ ! is+lass1 & its col\r by boil+ ! fruit-r9ds 9 ! syrup = ?ree or f\r m9utes1 & by leav+ !m 9 x until x is /ra9$4 ,! oranges & lemons1 if good1 w yield f two-?irds to ?ree-qu>t]s ( a p9t ( juice1 & ! quantity ( jelly w be suffici5t to fill "o l>ge high m\ld1 or two small] ones :i* conta9 ab\t a p9t & a qu>t] ea*4 ,:5 ! is+lass is cl>ifi$1 all[ half an ounce m ( x2 take ab\t a teaspoonful ( ! :ite ( a fre% egg1 beat x a little1 add ! p9t ( cold wat] to x1 :isk !m toge!r = a m9ute or two1 & !n p\r !m on ! is+lass2 /ir x occasionally z x is heat+1 b n aft] ! head ( scum is =m$3 boil x g5tly = two or ?ree m9utes1 skim1 & /ra9 x4 ,! oranges & lemons %\ld be dipp$ into fre% wat] & wip$ dry be=e !y are p>$2 & %\ld a musl9 /ra9] 7t is to say1 a l>ge squ>e ( common clean musl97 be us$ = ! jelly1 x %\ld be laid aft] be+ wa%$ 9 ! usual mann] into pl5ty ( hot wat]1 & !n into cold1 & be well r9s$ 91 & wrung f ea*4 ,,oranges ,,fill$ ,,) ,,jelly4 ,illu/ration ,?is is "o ( ! fanciful di%es :i* make a pretty appe>ance on a supp] table1 & are acceptable :5 mu* v>iety is desir$4 ,take "s v f9e ,*9a oranges1 & ) ! po9t ( a small knife cut out f ! top ( ea* a r\nd ab\t ! size ( a %ill+2 !n ) ! small end ( a tea or an egg spoon1 empty !m entirely1 tak+ great c>e n to break ! r9ds4 ,?r[ ^! into cold wat]1 & make jelly ( ! juice1 :i* mu/ be well press$ f ! pulp1 & /ra9$ z cle> z possible4 ,col\r "o half a f9e rose col\r ) prep>$ co*9eal1 & leave ! o!r v pale2 :5 x is ne>ly cold1 dra9 & wipe ! orange r9ds1 & fill !m ) alt]nate /ripes ( ! two jellies2 :5 !y are p]fectly cold cut !m into qu>t]s1 & dispose !m ta/efully 9 a di% ) a few light bran*es ( myrtle betwe5 !m4 ,calf's feet or any o!r v>iety ( jelly1 or diff]5t blancmanges1 may be us$ at *oice to fill ! r9ds2 ! col\rs1 h[ev]1 %\ld contra/ z mu* z possible4 ,,to ,,make ,,orange ,,baskets ,,= ,,jelly4 ,! oranges = ^! %\ld be l>ge4 ,fir/1 m>k ! h&le ( ! basket ev5ly across ! /alk end ( ! fruit ) ! back ( a small knife1 or ) a silv] "o1 & let x be q half an in* wide2 !n trace a l9e across f "o end ( ! h&le to ! o!r exactly 9 ! middle ( ! orange1 & :5 ! o!r side is m>k$ 9 ! same way1 cut j ?r\gh ! r9d ) ! po9t ( a p5knife1 be+ c>eful n to pi]ce ! fruit itself2 next1 ) a tea or dess]tspoon1 take ( ! qu>t]$ r9d on ei!r side ( ! h&le2 pass a p5knife "u ! h&le itself2 "w ! po9t ( a spoon g5tly betwe5 ! orange & ! basket1 until !y are sep>at$ 9 e "p2 !n take ! fruit betwe5 ! ?umb & f+]s1 & press x c>efully out ?r\gh "o ( ! spaces on ei!r side ( ! h&le4 ,baskets ?us made may be fill$ ) any ( ! jellies ( :i* ! receipts are giv5 "h3 b !y %\ld be ne>ly cold be=e !y are p\r$ 92 & !y ought also to be v cle>4 ,"s ( ! baskets may be fill$ ) ratifias1 & di%$ alt]nately ) ^? :i* conta9 ! jelly4 ,,lemon ,,calf',s ,,feet ,,jelly4 ,break up a qu>t ( /rong calf's feet /ock1 :i* %\ld h be5 measur$ :ile 9 a liquid /ate2 let x be q cle> ( fat & s$im5t1 = :i* a small additional quantity %\ld be all[$2 add to x a n v full half-p9t ( /ra9$ lemon-juice1 & t5 ounces ( sug>1 brok5 small 7r m or less accord+ to ! /ate ( ! fruit71 ! r9d ( "o lemon p>$ z ?9 z possible1 or ( f two to ?ree :5 a full flav\r ( x is lik$1 & ! :ites ) "p ( ! %ells cru%$ small1 ( five l>ge or ( six small eggs4 ,proce$ z = ! prec$+ jellies1 & :5 ! mixture has boil$ five m9utes ?r[ 9 a small p9* ( is+lass2 cont9ue ! boil+ = five or six m9utes long]1 draw ! pan f ! fire1 let x /& to settle2 !n turn x into ! jelly-bag4 ,we h f\nd x always p]fectly cle> ) once pass+ ?r\gh2 b %\ld x n be s1 p\r x 9 a second "t4 ,/rong calf's feet /ock1 #a qu>t2 /ra9$ lemon-juice1 %ort #a_/b p9t2 sug>1 #aj oz4 7m or less accord+ to /ate ( fruit72 r9d ( f #a to #c l>ge lemons2 :ites & "p ( %ells ( #e l>ge or #f small eggs3 #e m9utes4 ,p9* ( is+lass3 #e m9utes long]4 ,obs4--,ab\t sev5 l>ge lemons w produce ! half p9t ( juice4 ,?is quantity is = "o m\ld only4 ,! jelly w be f\nd almo/ col\rless unless mu* ( ! r9ds be us$1 & z p]fectly transp>5t z cle> spr+ wat]3 x is also v agreeable 9 flav\r4 ,= v>iety1 "p ( ! juice ( ! fruit might be omitt$1 & its place suppli$ by m>as*9o1 or any o!r ri* :ite liqueur ( appropriate flav\r2 & to r5d] x saf] eat+1 "s syrup ( pres]v$ g+] w\ld be an excell5t addition4 ,,con/antia ,,jelly4 ,infuse 9 a p9t ( wat] = five m9utes ! r9d ( half a ,seville orange1 p>$ extremely ?92 add an ounce ( is+lass2 & :5 ?is is dissolv$ ?r[ 9 f\r ounces ( good sug> 9 lumps2 /ir well1 & simm] ! :ole = a few m9utes1 !n mix ) x f\r l>ge w9eglassesful ( ,con/antia1 & /ra9 ! jelly ?r\gh a f9e clo? ( close texture2 let x settle & cool1 !n p\r x g5tly f any s$im5t !re may be1 into a m\ld :i* has be5 laid = an h\r or two into wat]4 ,we _h ?is jelly made 9 ! fir/ in/ance = an invalid :o 0 =bidd5 to take acids1 & x prov$ s agreeable 9 flav\r t we c recomm5d x = ! table4 ,! is+lass1 ) an additional qu>t] ( an ounce1 might be cl>ifi$1 & ! sug> & orange-r9d boil$ ) x aft]w>ds4 ,wat]1 #a p9t2 r9d1 #a_/b ,seville orange3 #e m9utes4 ,is+lass1 #a oz42 sug>1 #d oz43 #e to #g m9utes4 ,con/antia1 #d l>ge w9eglassesful4 ,,rhub>b ,,is+lass ,,jelly4 7,au?or's ,orig9al ,receipt4 ,good47 ,a jelly ( beautiful t9t1 & excell5t flav\r1 may be made ) fre% "y rhub>b-/ems1 ei!r ( ! giant or dw>f k9d1 if !y be ( a bright p9k col\r4 ,wa%1 & dra9 or wipe !m2 slice )\t p>+ !m1 tak+ !m q free f any co>se or discol\r$ p>ts4 ,put two p\nds & a half1 & a qu>t ( wat] into an enamell$ /ewpan1 :i* is m suitable to ! purpose ?an any o!r2 ?r[ 9 two ounces ( sug> 9 lumps1 & boil ! rhub>b v g5tly = tw5ty m9utes1 or until x is ?or\ghly /ew$1 b n suffici5tly s to ?ick5 ! juice4 ,/ra9 x ?r\gh a musl9 fold$ 9 f\r2 measure a p9t & a half ( x2 heat x afre% 9 a clean pan2 add an ounce & a half ( ! f9e/ is+lass1 & six ounces or m ( ! be/ sug> 9 l>ge lumps2 /ir x (t5 until ! is+lass is entirely dissolv$1 !n let x boil quickly = a few m9utes to ?r[ up ! scum2 cle> ?is (f c>efully1 & /ra9 ! jelly twice ?r\gh a musl9 /ra9]1#afj fold$ z ! fir/2 let x cool1 & m\ld x z usual4 ,footnote #afj3 ,^! musl9 /ra9]s %\ld be l>ge1 z x is necess>y to fold !m 9 g5]al to a qu>t] ( _! orig9al size1 to r5d] !m suffici5tly ?ick = cle>+ juice or jelly4 ,,/rawb]ry ,,is+lass ,,jelly4 ,a great v>iety ( equally elegant & excell5t jellies = ! table may be made ) cl>ifi$ is+lass1 cle> syrup1 & ! juice ( almo/ any k9d ( fre% fruit2 b z ! process ( mak+ !m is ne>ly ! same = all1 we %all limit our receipts to "o or two1 :i* w s]ve to direct ! mak]s = ! re/4 ,boil toge!r quickly = fifte5 m9utes "o p9t ( wat] & ?ree-qu>t]s ( a p\nd ( v good sug>2 measure a qu>t ( ripe ri*ly-flav\r$ /rawb]ries )\t _! /alks2 ! sc>let answ] be/1 f ! col\r :i* !y give3 on ^! p\r ! boil+ syrup1 & let !m /& all night4 ,! next day cl>ify two ounces & a half ( is+lass 9 a p9t ( wat]1 z direct$ at ! beg9n+ ( ?is *apt]2 dra9 ! syrup f ! /rawb]ries v closely1 add to x two or ?ree tablespoonsful ( r$ currant juice1 & ! cle> juice ( "o l>ge or two small lemons2 & :5 ! is+lass is ne>ly cold mix ! :ole1 & put x into m\lds4 ,! ,fr5*1 :o excel 9 ^! fruit-jellies1 always mix ! sep>ate +r$i5ts :5 !y are almo/ cold2 & !y also place !m ov] ice = an h\r or s aft] !y are m\ld$1 :i* is a great advantage1 z !y !n require less is+lass1 & are 9 consequ5ce mu* m delicate4 ,:5 ! fruit ab\nds1 in/ead ( ?r[+ x into ! syrup1 bruise lightly f ?ree to f\r p9ts1 ?r[ two tablespoonsful ( sug> ov] x1 & let ! juice fl[ f x = an h\r or two2 !n p\r a little wat] ov]1 & use ! juice )\t boil+1 :i* w give a jelly ( f9] flav\r ?an ! o!r4 ,wat]1 #a p9t2 sug>1 #c_/d lb43 #ae m9utes4 ,/rawb]ries1 #a qu>t2 is+lass1 #b-a_/b oz42 wat]1 #a p9t 7:ite ( egg1 #a to #b teaspoonsful72 juice1 #a l>ge or #b small lemons4 ,,fancy ,,jellies4 ,illu/ration3 ,no4 #a4 ,illu/ration3 ,no4 #b4 ,description ( ,belgrave ,m\ld4 ,figure ,no4 #a1 repres5ts ! m\ld 9 its entir5ess4 ,no4 #b1 %[s ! int]ior ( x 7inv]t$74 ,a is a ?9 metal plate :i* :5 turn$ d[nw>ds =ms ! bottom ( ! m\ld1 & :i* is p]=at$ 9 six places to p]mit ! flut$ columns ,b to pass ?r\gh x4 ,!re is also a l>g] ap]ture 9 ! middle to admit ! c5tre cyl9d]4 ,! plate is fix$1 & ! :ole is held 9 its place by ! "p :i* folds ov] ! l>g] scallop ,d at ei!r end4 ,!re is also a cov] :i* fits to ! m\ld1 & :i* is press$ on x be=e x is dipp$ into wat]1 to prev5t its gett+ into ! cyl9d]s4 ,illu/ration ,transp>5t jelly is %[n to mu* advantage1 & is p>ticul>ly brilliant 9 appe>ance1 :5 m\ld$ 9 %apes resembl+ t ( ! engrav+ "h1 :i* are n[ v commonly us$ = ! purpose4 ,illu/ration ,! c5tre spaces c be fill$1 aft] ! jelly is di%$1 ) v light :ipp$ cream1 col\r$ & flav\r$ s z to eat agreeably ) x1 & to please ! eye z well3 ?is may be ta/efully g>ni%$ ) pres]v$1 or ) fre% fruit2 b "o ( m rec5t inv5tion1 call$ ! ,belgrave m\ld 7:i* is to be _h ( ! orig9ators1 ,messrs4 ,temple & ,reynolds1 ,pr9ces ,/reet1 ,cav5di% ,squ>e1 & also at #hj1 ,motcomb ,/reet1 ,belgrave ,squ>e71 is ( sup]ior con/ruction = ! purpose1 z x conta9s a l>ge c5tral cyl9d] & six small] ones1 :i* :5 )drawn1 aft] ! jelly--:i* %\ld be p\r$ r\nd1 b n into !m--is set1 leave vacancies :i* c be fill$ ei!r ) jelly ( ano!r col\r1 or ) fruit ( diff]5t k9ds 7:i* mu/ be secur$ 9 its place ) j liquid jelly p\r$ c>efully 9 aft] x is arrang$71 or ) blanc-mange1 or any o!r is+lass-cream4 ,! space occupi$ by ! l>g] cyl9d] may be left empty1 or fill$1 be=e ! jelly is s]v$1 ) :ite or ) pale-t9t$ :ipp$ cream4 ,wat]1 only suffici5tly w>m to deta* ! jelly f !m )\t heat+ or melt+ x1 mu/ be p\r$ into ! cyl9d]s to unfix !m2 & to loos5 ! :ole s z to unm\ld x easily1 a clo? wrung out ( v hot wat] mu/ be w\nd r\nd x1 or ! m\ld mu/ be dipp$ quickly into "s :i* is ne>ly or q boil+4 ,a di% %\ld !n be laid on x1 x %\ld be c>efully rev]s$1 & ! m\ld lift$ f x g5tly4 ,x w sometimes require a slight %>p bl[ to deta* x q4 ,italian jelly is made by half fill+ a m\ld ( conv5i5t =m1 & lay+ r\nd ^u x 9 a *a91 z soon z x is set1 "s blanc-mange made r firm1 & cut ( equal ?ickness & size1 ) a small r\nd cutt]2 ! m\ld is !n fill$ ) ! rema9d] ( ! jelly1 :i* mu/ be ne>ly cold1 b n beg9n+ to set4 ,bran*$ morella *]ries1 dra9$ v dry1 are sometimes dropp$ into m\lds ( pale jelly2 & fruits1 ei!r fre% or pres]v$1 are arrang$ 9 !m ) exce$+ly good effect :5 skilfully manag$2 b ?is is be/ accompli%$ by hav+ a m\ld = ! purpose1 ) ano!r ( small] size fix$ 9 x by means ( slight wires1 :i* hook on to ! edge ( ! out] "o4 ,by p\r+ wat] into ?is x may easily be deta*$ f ! jelly2 ! fruit is !n to be plac$ 9 ! space left by x1 & ! :ole fill$ up ) m jelly3 to give ! prop] effect1 x mu/ be recollect$ t ! di% w be rev]s$ :5 s5t to table4 ,,que5 ,,mab',s ,,pudd+4 7,an ,elegant ,summ] ,di%47 ,?r[ into a p9t ( new milk ! ?9 r9d ( a small lemon1 & six or eight bitt] almonds1 blan*$ & bruis$2 or sub/itute = ^! half a pod ( vanilla cut small1 heat x sl[ly by ! side ( ! fire1 & keep x at ! po9t ( boil+ until x is /rongly flav\r$1 !n add a small p9* ( salt1 & ?ree-qu>t]s ( an ounce ( ! f9e/ is+lass1 or a full ounce %\ld ! wea!r be extremely w>m2 :5 ?is is dissolv$1 /ra9 ! milk ?r\gh a musl91 & put x into a clean saucepan1 ) f f\r to five ounces & a half ( sug> 9 lumps1 & half a p9t ( ri* cream2 give ! :ole "o boil1 & !n /ir x1 briskly & by degrees1 to ! well-beat5 yolks ( six fre% eggs2 next1 ?ick5 ! mixture z a cu/>d1 ov] a g5tle fire1 b d n haz>d its curdl+2 :5 x is ( tol]able consi/5ce1 p\r x out1 & cont9ue ! /irr+ until x is half cold1 !n mix ) x an ounce & a half ( c&i$ citron1 cut 9 small spikes1 & a c\ple ( ounces ( dri$ *]ries1 & p\r x into a m\ld rubb$ ) a drop ( oil3 :5 turn$ out x w h ! appe>ance ( a pudd+4 ,f two to ?ree ounces ( pres]v$ g+]1 well dra9$ & slic$1 may be sub/itut$ = ! *]ries1 & an ounce ( pi/a*io-nuts1 blan*$ & split1 = ! citron2 ^! w make an elegant v>iety ( ! di%1 & ! syrup ( ! g+]1 p\r$ r\nd z sauce1 w be a fur!r improvem5t4 ,currants /eam$ until t5d]1 & c&i$ orange or lemon-r9d1 are (t5 us$ in/ead ( ! *]ries1 & ! well-sweet5$ juice ( /rawb]ries1 raspb]ries 7:ite or r$71 apricots1 pea*es1 or syrup ( p9e-apple1 w make an agreeable sauce2 a small quantity ( ?is la/ w also give a delici\s flav\r to ! pudd+ itself1 :5 mix$ ) ! o!r +r$i5ts4 ,cream may be sub/itut$ entirely = ! milk1 :5 its ri*ness is consid]$ desirable4 ,new milk1 #a p9t2 r9d #a small lemon2 bitt] almonds1 #f to #h 7or1 vanilla1 #a_/b pod72 salt1 few gra9s2 is+lass1 #c_/d oz4 7#a oz4 9 sultry wea!r72 sug>1 #d-a_/b oz42 cream1 #a_/b p9t2 yolks1 #f eggs2 dri$ *]ries1 #b oz42 c&i$ citron1 #a-a_/b oz42 7or1 pres]v$ g+]1 #b to #c oz41 & ! syrup z sauce1 & #a oz4 ( blan*$ pi/a*io-nuts2 or #d oz4 currants1 /eam$ #bj m9utes1 & #b oz4 c&i$ orange-r9d74 ,= sauce1 sweet5$ juice ( /rawb]ries1 raspb]ries1 or plums1 or p9e apple syrup4 ,obs4--,! currants %\ld be /eam$ 9 an e>!n cull5d]1 plac$ ov] a saucepan ( boil+ wat]1 & cov]$ ) ! lid4 ,x w be a great improvem5t to place ! pudd+ ov] ice = an h\r be=e x is s]v$4 ,,nesselr,,de ,,cream4 ,%ell & blan* 7see page #cdb7 tw5ty-f\r f9e ,spani% *e/nuts1 & put !m ) ?ree-qu>t]s ( a p9t ( wat] into a small & delicately clean saucepan4 ,:5 !y h simm]$ f six to eight m9utes1 add to !m two ounces ( f9e sug>1 & let !m /ew v g5tly until !y are p]fectly t5d]2 !n dra9 !m f ! wat]1 p\nd !m1 :ile /ill w>m1 to a smoo? pa/e1 & press !m ?r\gh ! back ( a f9e sieve4 ,:ile ?is is be+ done1 dissolve half an ounce ( is+lass 9 two or ?ree spoonsful ( wat]1 & put to x z mu* cream z w1 ) ! small quantity ( wat] us$1 make half a p9t1 two ounces ( sug>1 ab\t ! ?ird ( a pod ( vanilla1 cut small1 & well bruis$1 & a /rip or two ( fre% lemon-r9d1 p>$ extremely ?94 ,give ^! a m9ute's boil1 & !n keep !m q hot by ! side ( ! fire1 until a /rong flav\r ( ! vanilla is obta9$4 ,n[1 mix gradually ) ! *e/nuts half a p9t ( ri*1 unboil$ cream1 /ra9 ! o!r half p9t ?r\gh a f9e musl91 & "w ! :ole well toge!r until x becomes v ?ick2 !n /ir to x a c\ple ( ounces ( dri$ *]ries1 cut into qu>t]s1 & two ( c&i$ citron1 divid$ into v small dice4 ,press ! mixture into a m\ld :i* has be5 rubb$ ) a p>ticle ( ! pure/ salad-oil1 & 9 a few h\rs x w be ready = table4 ,! cream %\ld be suffici5tly /iff1 :5 ! fruit is add$1 to prev5t its s9k+ to ! bottom1 & bo? k9ds %\ld be dry :5 !y are us$4 ,*e/nuts1 l>ge1 #bd2 wat]1 #c_/d p9t2 sug>1 #b oz42 is+lass1 #a_/b oz42 wat]1 #c to #d tablespoonsful2 cream1 ne>ly #a_/b p9t2 vanilla1 #a_/c ( pod2 lemon-r9d1 #a_/d ( #a l>ge3 infuse #bj m9utes or m4 ,unboil$ cream1 #a_/b p9t2 dri$ *]ries1 #b oz42 c&i$ citron1 #b oz4 ,obs4--,:5 vanilla _c easily be obta9$1 a little noyau may be sub/itut$ = x1 b a full weight ( is+lass mu/ !n be us$4 ,,cr,,me ,,la ,,comtesse1 ,,or ,,! ,,c\ntess',s ,,cream4 ,prep>e z above1 boil & p\nd1 eighte5 f9e s\nd *e/nuts2 mix ) !m gradually1 aft] !y h be5 press$ ?r\gh a f9e sieve1 half a p9t ( ri* sweet cream2 dissolve 9 half a p9t ( new milk a half-ounce ( is+lass1 !n add to !m f six to eight bitt] almonds1 blan*$ & bruis$1 ) two-?irds ( ! r9d ( a small lemon1 cut extremely ?91 & two ounces & a half ( sug>2 let ^! simm] g5tly = five m9utes1 & !n rema9 by ! side ( ! fire = a:ile4 ,:5 ! milk is /rongly flav\r$1 /ra9 x ?r\gh musl91 press ! :ole ( x ?r\gh1 & /ir x by degrees to ! *e/nuts & cream2 beat ! mixture smoo?1 & :5 x beg9s to ?ick51 put x into a m\ld rubb$ ) oil1 or into "o :i* has be5 dipp$ 9 wat] & %ak5 ne>ly free ( ! moi/ure4 ,if set into a cool place1 x w be ready = table 9 six or eight h\rs4 ,x has a pretty appe>ance :5 p>tially /uck ) pi/a*io-nuts1 blan*$1 dri$1 & cut 9 spikes1 _! bright gre5 col\r r5d]+ !m v ornam5tal to di%es ( ?is k9d3 z !y are1 h[ev]1 mu* m exp5sive ?an almonds1 !y c be us$ m sp>+ly1 or int]m+l$ ) spikes ( ! firm out] r9d ( c&i$ citron4 ,*e/nuts1 #ah2 wat]1 full #a_/b p9t2 sug>1 #a oz43 #ae to #be m9utes1 or m4 ,cream1 #a_/b p9t2 new milk1 #a_/b p9t2 is+lass1 #a_/b oz42 bitt] almonds1 #f to #h2 lemon-r9d1 two-?irds ( #a2 sug>1 #b-a_/b oz4#afa ,footnote #afa3 ,! proportions bo? ( ?is & ( ! prec$+ cream mu/ be increas$ = a l>ge m\ld4 ,obs4--,?is is a v delicate k9d ( sweet di%1 :i* we c p>ticul>ly recomm5d to our read]s2 x may be r5d]$ m re*]* by a flav\r+ ( m>as*9o1 b mu/ !n h a little addition ( is+lass4 ,! prep>ation1 )\t ?is la/ +r$i5t1 w be f\nd excell5t ic$4 ,,an ,,excell5t ,,trifle4 ,take equal p>ts ( w9e & br&y1 ab\t a w9eglassful ( ea*1 or two-?irds ( good %]ry or ,madeira1 & "o ( _s1 & soak 9 ! mixture f\r sponge-biscuits1 & half a p\nd ( mac>oons & ratifias2 cov] ! bottom ( ! trifle-di% ) "p ( ^!1 & p\r ^u !m a full p9t ( ri* boil$ cu/>d made ) ?ree-qu>t]s ( a p9t1 or r m1 ( milk & cream tak5 9 equal portions1 & six eggs2 & sweet5$1 flav\r$ & ?ick5$ by ! receipt ( page #dha2 lay ! rema9d] ( ! soak$ cakes ^u x1 & pile ov] ! :ole1 to ! dep? ( two or ?ree in*es1 ! :ipp$ syllabub ( page #dgf1 previ\sly well dra9$2 !n sweet5 & flav\r slightly ) w9e only1 less ?an half a p9t ( ?9 cream 7or ( cream & milk mix$72 wa% & wipe ! :isk1 & :ip x to ! lighte/ possible fro?3 take x (f ) a skimm] & heap x g5tly ov] ! trifle4 ,mac>oons & ratifias1 #a_/b lb42 w9e & br&y mix$1 #a_/d p9t2 ri* boil$ cu/>d1 #a p9t2 :ipp$ syllabub 7see page #dgf72 light fro? to cov] ! :ole1 %ort #a_/b p9t ( cream & milk mix$2 sug>1 dess]tspoonful2 w9e1 #a_/b glassful4 ,,swiss ,,cream1 ,,or ,,trifle4 7,v ,good47 ,flav\r pleasantly ) & c9namon1 a p9t ( ri* cream1 aft] hav+ tak5 f x z mu* z w mix smoo?ly to a ?9 batt] f\r teaspoonsful ( ! f9e/ fl\r2 sweet5 x ) six ounces ( well-ref9$ sug> 9 lumps2 place x ov] a cle> fire 9 a delicately clean saucepan1 & :5 x boils /ir 9 ! fl\r1 & simm] x = f\r or five m9utes1 /irr+ x g5tly )\t ceas+2 !n p\r x out1 & :5 x is q cold mix ) x by degrees ! /ra9$ juice ( two mod]ate-siz$ & v fre% lemons4 ,take a qu>t] ( a p\nd ( mac>oons1 cov] ! bottom ( a glass di% ) a portion ( !m1 p\r 9 a "p ( ! cream1 lay ! rema9d] ( ! mac>oons ^u x1 add ! re/ ( ! cream1 & ornam5t x ) c&i$ citron slic$ ?94 ,x %\ld be made ! day be=e x is want$ = table4 ,! requisite flav\r may be giv5 to ?is di% by infus+ 9 ! cream ! v ?9 r9d ( a lemon1 & "p ( a /ick ( c9namon slightly bruis$1 & !n /ra9+ x be=e ! fl\r is add$2 or1 ^! & ! sug> may be boil$ toge!r ) two or ?ree spoonsful ( wat]1 to a /rongly flav\r$ syrup1 :i*1 aft] hav+ be5 pass$ ?r\gh a musl9 /ra9]1 may be /irr$ into ! cream4 ,"s cooks boil ! c9namon & ! grat$ r9d ( a lemon ) all ! o!r +r$i5ts1 b ! cream has !n to be press$ ?r\gh a sieve aft] x is made1 a process :i* x is always desirable to avoid4 ,x may be flav\r$ ) vanilla & m>as*9o1 or ) orange-blossoms at pleasure2 b is excell5t made z above4 ,ri* cream1 #a p9t2 sug>1 #f oz42 r9d1 #a lemon2 c9namon1 #a dra*m2 fl\r1 #d teaspoonsful2 juice1 #b lemons2 mac>oons1 #d oz42 c&i$ citron1 #a to #b oz4 ,,tipsy ,,cake1 ,,or ,,br&y ,,trifle4 ,! old-fa%ion$ mode ( prep>+ ?is di% 0 to soak a light sponge or ,savoy cake 9 z mu* good ,fr5* br&y z x c\ld absorb2 !n1 to /ick x full ( blan*$ almonds cut into :ole-l5g? spikes1 & to p\r a ri* cold boil$ cu/>d r\nd x4 ,x is m usual n[ to p\r :ite w9e ov] ! cake1 or a mixture ( w9e & br&y2 ) ?is ! juice ( half a lemon is sometimes mix$4 ,illu/ration3 ,*antilly ,basket4 ,,fill$ ,,) ,,:ipp$ ,,cream ,,& ,,fre% ,,/rawb]ries4 ,take a m\ld ( any sort t w s]ve to =m ! basket on1 j dip ! edge ( "s mac>oons into melt$ b>ley sug>1 & fa/5 !m toge!r ) x2 take x out ( ! m\ld1 keep x 9 a dry place until want$1 !n fill x high ) :ipp$ /rawb]ry cream :i* has be5 dra9$ on a sieve f ! prec$+ day1 & /ick v f9e ripe /rawb]ries ov] x4 ,x %\ld n fill$ until j be=e x is s]v$4 ,,v ,,good ,,lemon ,,creams ,,made ,,)\t ,,cream4 ,p\r ov] ! v ?9 r9ds ( two mod]ate-siz$ b p]fectly s\nd fre% lemons & six ounces ( sug>1 half a p9t ( spr+ wat]1 & let !m rema9 = six h\rs3 !n add ! /ra9$ juice ( ! lemons1 & five fre% eggs well beat5 & also /ra9$2 take out ! lemon-r9d1 & /ir ! mixture )\t ceas+ ov] a g5tle fire until x has boil$ s(tly f six to eight m9utes3 x w n curdle z x w\ld did milk supply ! place ( ! wat] & lemon-juice4 ,! creams are1 we ?9k1 m delicate1 ?\gh n q s ?ick1 :5 ! yolks only ( six eggs are us$ = !m4 ,!y w keep well = ne>ly a week 9 really cold wea!r4 ,r9ds ( lemons1 #b2 sug>1 #f oz4 7or #h :5 a v sweet di% is pref]r$72 cold wat]1 #a_/b p9t3 #f h\rs4 ,juice ( lemons1 #b2 eggs1 #e3 to be boil$ s(tly #f to #h m9utes4 ,obs4--,lemon creams may1 on occasion1 be m exp$iti\sly prep>$1 by rasp+ ! r9d ( ! fruit ^u ! sug> :i* is us$ = !m2 or1 by p>+ x ?91 & boil+ x = a few m9utes ) ! lemon-juice1 sug>1 & wat]1 be=e !y are /irr$ to ! eggs4 ,,fruit ,,creams1 ,,& ,,italian ,,creams4 ,^! are v quickly & easily made1 by mix+ ) good cream a suffici5t proportion ( ! sweet5$ juice ( fre% fruit1 or ( well-made fruit jelly or jam1 to flav\r x3 a few drops ( prep>$ co*9eal may be add$ to deep5 ! col\r :5 x is requir$ = any p>ticul> purpose4 ,a qu>t] ( a p9t ( /rawb]ry or ( raspb]ry jelly w fully flav\r a p9t ( cream3 a v little lemon-juice improves almo/ all compositions ( ?is k9d4 ,:5 jam is us$ x mu/ fir/ be gradually mix$ ) ! cream1 & !n work$ ?r\gh a sieve1 to take out ! se$ or sk9 ( ! fruit4 ,all fre% juice1 = ?is purpose1 mu/ ( c\rse1 be cold2 t ( /rawb]ries is be/ obta9$ by cru%+ ! fruit & /rew+ sug> ov] x4 ,pea*es1 p9e-apple1 apricots1 or nect>9es1 may be simm]$ = a few m9utes 9 a little syrup1 & ?is1 dra9$ well f !m1 w s]ve extremely well to mix ) ! cream :5 x has become ?or\ghly cold3 ! lemon-juice %\ld be add$ to all ( ^!4 ,:5 ! +r$i5ts are well bl5d$1 lightly :isk or mill !m to a fro?2 take ?is (f ) a skimm] z x rises1 & lay x ^u a f9e sieve rev]s$1 to dra91 or if x is to be s]v$ 9 glasses1 fill !m ) x at once4 ,italian creams are ei!r fruit-flav\r$ only1 or mix$ ) w9e l syllabubs1 !n :isk$ to a /iff fro? & put into a p]=at$ m\ld1 into :i* a musl9 is fir/ laid2 or into a small hair-sieve 7:i* mu/ also fir/ be l9$ ) ! musl971 & left to dra9 until ! foll[+ day1 :5 ! cream mu/ be v g5tly turn$ out1 & di%$1 & g>ni%$1 z fancy may direct4 ,,v ,,sup]ior ,,:ipp$ ,,syllabubs4 ,weigh sev5 ounces ( f9e sug> & rasp on x ! r9ds ( two fre% s\nd lemons ( good size1 !n p\nd or roll x to p[d]1 & put x into a b[l ) ! /ra9$ juice ( ! lemons1 two l>ge glasses ( %]ry1 & two ( br&y2 :5 ! sug> is dissolv$ add a p9t ( v fre% cream1 & :isk or mill ! mixture well2 take (f ! fro? z x rises1 & put x into glasses4 ,^! syllabubs w rema9 good = sev]al days1 & %\ld always be made if possible1 f\r-&-tw5ty h\rs be=e !y are want$ = table4 ,! full flav\r ( ! lemon-r9d is obta9$ ) less tr\ble ?an 9 rasp+1 by p>+ x v ?9 inde$1 & infus+ x = "s h\rs 9 ! juice ( ! fruit4 ,sug>1 #g oz42 r9d & juice ( lemons1 #b2 %]ry1 #b l>ge w9eglassesful2 br&y1 #b w9eglassesful2 cream1 #a p9t4 ,obs4--,^! proportions are suffici5t = two doz5s or m ( syllabubs3 !y are (t5 made ) almo/ equal quantities ( w9e & cream1 b are consid]$ less :olesome )\t a portion ( br&y4 ,,blanc-,,manges4 ,,good ,,common ,,blanc-,,mange1 ,,or ,,blanc-,,mang]4 7,au?or's ,receipt47 ,illu/ration3 ,blanc-mange or ,cake ,m\ld4 ,infuse = an h\r 9 a p9t & a half ( new milk ! v ?9 r9d ( "o small1 or ( half a l>ge lemon & f\r or five bitt] almonds1 blan*$ & bruis$1#afb !n add two ounces ( sug>1 or r m = p]sons :o l ! blanc-mange v sweet1 & an ounce & a half ( is+lass4 ,boil !m g5tly ov] a cle> fire1 /irr+ !m (t5 until ?is la/ is dissolv$2 take (f ! scum1 /ir 9 half a p9t1 or r m1 ( ri* cream1 & /ra9 ! blanc-mange into a b[l2 x %\ld be mov$ g5tly ) a spoon until ne>ly cold to prev5t ! cream f settl+ on ! surface4 ,be=e x is m\ld$1 mix ) x by degrees a w9eglassful ( br&y4 ,footnote #afb3 ,^! %\ld always be v sp>+ly us$4 ,new milk1 #a-a_/b p9t2 r9d ( lemon1 #a_/b l>ge or :ole small2 bitt] almonds1 #h3 infuse #a h\r4 ,sug>1 #b to #c oz42 is+lass1 #a-a_/b oz43 #aj m9utes4 ,cream1 #a_/b p9t2 br&y1 #a w9eglassful4 ,,ri*] ,,blanc-,,mange4 ,a p9t ( good cream ) a p9t ( new milk1 sweet5$ & flav\r$ z above 7or 9 any o!r mann] :i* good ta/e may dictate71 ) a little additional sug>1 & ! same proportion ( is+lass1 w make v good blanc-mange4 ,two ounces ( ,jordan almonds may be p\nd$ & mix$ ) x1 b !y are n ne$$ ) ! cream4 ,,jaumange1 ,,or ,,jaune ,,mang]1 ,,sometimes ,,call$ ,,dut* ,,flumm]y4 ,p\r on ! v ?9 r9d ( a l>ge lemon & half a p\nd ( sug> brok5 small1 a p9t ( wat]1 & keep !m /irr$ ov] a g5tle fire until !y h simm]$ = ?ree or f\r m9utes1 !n leave ! saucepan by ! side ( ! /ove t ! syrup may ta/e well ( ! lemon4 ,9 t5 or fifte5 m9utes aft]w>ds add two ounces ( is+lass1 & /ir ! mixture (t5 until ?is is dissolv$1 !n ?r[ 9 ! /ra9$ juice ( f\r s\nd mod]ate-siz$ lemons1 & a p9t ( %]ry2 mix ! :ole briskly ) ! beat5 yolks ( eight fre% eggs1 & pass x ?r\gh a delicately clean hair-sieve3 next ?ick5 x 9 a j> or jug plac$ 9 a pan ( boil+ wat]1 turn x into a b[l1 & :5 x has become cool & be5 all[$ to settle = a m9ute or two1 p\r x into m\lds :i* h be5 laid 9 wat]4 ,"s p]sons add a small glass ( br&y to x1 & d$uct s mu* f ! quantity ( wat]4 ,r9d ( #a lemon2 sug>1 #h oz42 wat]1 #a p9t3 #c or #d m9utes4 ,is+lass1 #b oz42 juice1 #d lemons2 yolks ( eggs1 #h2 w9e1 #a p9t2 br&y 7at pleasure71 #a w9eglassful4 ,,extremely ,,good ,,/rawb]ry ,,blanc-,,mange1 ,,or ,,bav>ian ,,cream4 ,cru% slightly ) a silv] or wood5 spoon1 a qu>t1 measur$ )\t _! /alks1 ( fre% & ri*ly-flav\r$ /rawb]ries2 /rew ov] !m eight ounces ( p\nd$ sug>1 & let !m /& = ?ree or f\r h\rs2 !n turn !m on to a f9e hair-sieve rev]s$1 & rub !m ?r\gh x4 ,melt ov] a g5tle fire two ounces ( ! be/ is+lass 9 a p9t ( new milk1 & sweet5 x ) f\r ounces ( sug>2 /ra9 x ?r\gh a musl91 & mix x ) a p9t & a qu>t] ( sweet ?ick cream2 keep ^! /irr$ until !y are ne>ly or q cold1 !n p\r !m gradually to ! /rawb]ries1 :isk+ !m briskly toge!r2 & la/ ( all ?r[ 91 by small portions1 ! /ra9$ juice ( a f9e s\nd lemon4 ,m\ld ! blanc-mange1 & set x 9 a v cool place = twelve h\rs or m be=e x is s]v$4 ,/rawb]ries /alk$1 #a qu>t2 sug>1 #h oz42 is+lass1 #b oz42 new milk1 #a p9t2 sug>1 #d oz42 cream1 #a-a_/d p9t2 juice1 #a lemon4 ,obs4--,we h reta9$ "h ! old-fa%ion$ "n ( blanc-mange 7or blanc-mang]7 because x is m famili> to _m ,engli% read]s ?an any ( rec5t introduction2 b m\ld$ /rawb]ry-cream w\ld be m appropriate2 z no?+ c prop]ly be call$ blanc mang] :i* is n :ite4 ,by m+l+ ! cream1 aft] x has be5 :isk$1 or :ipp$1 to ! o!r +r$i5ts1 ! prep>ation becomes :at is call$ un ,fromage ,bav>ois1 or ,bav>ian cream1 sometimes simply1 une ,bav>oise4 ,,qu9ce ,,blanc-,,mange4 7,delici\s47 ,?is1 if c>efully made1 & ) ripe qu9ces1 is "o ( ! mo/ ri*ly-flav\r$ prep>ations ( fruit t we h ev] ta/$2 & ! receipt1 we may v5ture to say1 w be altoge!r new to ! read]4 ,dissolve 9 a p9t ( prep>$ juice ( qu9ces 7see page #def71 an ounce ( ! be/ is+lass2 next1 add t5 ounces ( sug>1 r\ghly p\nd$1 & /ir ^! toge!r g5tly ov] a cle> fire1 f tw5ty to ?irty m9utes1 or until ! juice jellies 9 fall+ f ! spoon4 ,remove ! scum c>efully1 & p\r ! boil+ jelly gradually to half a p9t ( ?ick cream1 /irr+ !m briskly toge!r z !y are mix$3 !y mu/ be /irr$ until v ne>ly cold1 & !n p\r$ into a m\ld :i* has be5 rubb$ 9 e "p ) ! smalle/ possible quantity ( v pure salad oil1 or if m conv5i5t1 into "o t has be5 dipp$ into cold wat]4 ,obs4--,?is blanc-mang] :i* we _h made orig9ally on ! ?\ght ( ! mom5t = a fri5d1 prov$ s v ri* 9 flav\r1 t we ins]t$ ! exact receipt = x1 z we _h _h x made on our fir/ trial2 b x might be simplifi$ by m]ely boil+ ! juice1 sug>1 & is+lass1 toge!r = a few m9utes1 & !n mix+ !m ) ! cream4 ,an ounce & a half ( is+lass & ?ree-qu>t]s ( a p9t ( cream might !n be us$ = x4 ,! juice ( o!r fruit may be sub/itut$ = t ( ! qu9ces4 ,juice ( qu9ces1 #a p9t2 is+lass1 #a oz43 #e to #aj m9utes4 ,sug>1 #aj oz43 #bj to #cj m9utes4 ,cream1 #a_/b p9t4 ,,qu9ce ,,blanc-,,mange1 ,,) ,,almond ,,cream4 ,:5 cream is n procurable1 :i* w sometimes happ5 9 ! dep? ( w9t]1 almonds1 if pl5tifully us$1 w af=d a v good sub/itute1 ?\gh ! f9] blanc-mange is made f ! =ego+ receipt4 ,on f\r ounces ( almonds1 blan*$ & beat5 to ! smoo!/ pa/e1 & moi/5$ 9 ! p\nd+ ) a few drops ( wat]1 to prev5t _! oil+1 p\r a p9t ( boil+ qu9ce-juice2 /ir !m toge!r1 & turn !m into a /rong clo?1 ( :i* let ! ends be held & twi/$ diff]5t ways by two p]sons1 to express ! cream f ! almonds2 put ! juice aga9 on ! fire1 ) half a p\nd ( sug>1 & :5 x boils1 ?r[ 9 ne>ly an ounce ( f9e is+lass2 simm] ! :ole = five m9utes1 take (f ! scum1 /ir ! blanc-mange until x is ne>ly cold1 !n m\ld x = table4 ,increase ! quantity bo? ( ?is & ( ! prec$+ blanc-mange1 :5 a l>ge di% ( ei!r is requir$4 ,qu9ce-juice1 #a p9t2 ,jordan almond1 #d oz42 sug>1 #a_/b lb2 is+lass1 ne>ly #a oz3 #e m9utes4 ,,apricot ,,blanc-,,mange1 ,,or ,,cr,,me ,,p>isi5ne4 ,dissolve g5tly an ounce ( f9e is+lass 9 a p9t ( new milk or ( ?9 cream1 & /ra9 x ?r\gh a fold$ musl92 put x into a clean saucepan1 ) ?ree ounces ( sug>1 brok5 into small lumps1 & :5 x boils1 /ir to x half a p9t ( ri* cream2 add x1 at fir/ by spoonsful only1 to eight ounces ( ! f9e/ apricot jam1 mix !m v smoo?ly1 & /ir ! :ole until x is ne>ly cold t ! jam may n s9k to ! bottom ( ! m\ld3 a tablespoonful ( lemon-juice w improve ! flav\r4 ,:5 cream is sc>ce1 use milk in/ead1 ) an additional qu>t] ( an ounce ( is+lass1 & enri* x by p\r+ x boil+ on ! same proportion ( almonds z = ! second qu9ce blanc-mange 7see page #dgh74 ,cream c 9 all cases be sub/itut$ entirely = ! milk1 :5 a v ri* prep>ation is desir$4 ,pea* jam w answ] admirably = ?is receipt2 b none ( any k9d %\ld be us$ = x :i* has n be5 pass$ ?r\gh a sieve :5 made4 ,is+lass1 #a oz42 new milk1 #a p9t2 cream1 #a_/b p9t2 sug>1 #c oz42 apricot jam1 #a_/b lb42 lemon-juice1 #a tablespoonful4 ,or1 pea* jam1 #a_/b lb42 cream1 #a-a_/b p9t4 ,,currant ,,blanc-,,mange4 ,9 ?ree-qu>t]s ( a p9t ( cle> currant-juice1 drawn f ! fruit z = jelly1 & /ra9$1 dissolve an ounce & a half ( is+lass2 add n9e ounces ( sug> brok5 small1 give ! :ole a boil1 /ra9 x1 & /ir x by sl[ degrees to ?ree-qu>t]s ( a p9t ( ?ick cold cream2 :5 x is less ?an milk-w>m p\r x into ! m\lds4 ,! proportions ( juice & cream c be v>i$ to ! ta/e1 & a portion ( raspb]ries or /rawb]ries add$ to ! currants4 ,black currants w\ld1 we ?9k1 make an agreeable v>iety ( ?is blanc-mange = p]sons :o l _! peculi> flav\r1 b we h n tri$ !m4 ,cle> juice ( r$ currant1 #c_/d p9t2 is+lass1 #a-a_/b oz42 sug>1 #i oz42 cream1 #c_/d p9t4 ,,lemon ,,sponge1 ,,or ,,m\ld$ ,,lemon ,,cream4 ,infuse 9 half a p9t ( cream ! v ?9 r9d ( "o l>ge lemon1 or ( "o & a half ( small] size2 or1 in/ead ( ?is1 rasp ! fruit ) ! sug> :i* is to be us$ = ! prep>ation4 ,add ?ree-qu>t]s ( an ounce ( f9e is+lass1 & :5 ?is is dissolv$ ?r[ 9 sev5 ounces ( sug> 9 small lumps4 ,d n boil ! mixture1 to r$uce x1 b let x be kept ne> ! po9t ( simm]+1 until ! sug> & is+lass are entirely dissolv$1 & a full flav\r ( ! lemon-r9d has be5 obta9$2 !n /ir 9 ano!r half-p9t ( cream1 & /ra9 ! mixture imm$iately into a deep b[l or pan4 ,:5 x is q cold1 add to x v gradually ! /ra9$ juice ( "o lemon & a half1 :isk+ ! prep>ation well all ! "t2 & :5 x beg9s to set1 :i* may be kn[n by its becom+ v ?ick1 :isk x lightly to a sponge1 p\r x into an oil$ m\ld1 &1 to prev5t its break+ :5 x is di%$1 j dip ! m\ld into hot1 b n boil+ wat]2 loos5 ! edges c>efully1 & turn out ! cream3 to save "t & tr\ble ! :isk+ may be omitt$1 & a pla9 lemon-cream take place ( ! sponge4 ,cream1 #a p9t2 r9d ( lemons #b middl+-siz$1 or #a-a_/b l>ge2 is+lass1 #c_/d oz42 sug>1 #g oz42 juice ( #a-a_/b lemon4 ,obs4--,= ?is1 z = all o!r di%es ( ! k9d1 a little m or less ( is+lass may be requir$ accord+ to ! /ate ( ! wea!r1 a l>g] proportion be+ ne$$ 9 summ] ?an 9 w9t]4 ,,an ,,apple ,,h$ge-,,hog1 ,,or ,,su,,doise4 ,illu/ration ,?is di% is =m$ ( apples1 p>$1 cor$ )\t be+ divid$ & /ew$ tol]ably t5d] 9 a light syrup4 ,^! are plac$ 9 a di%1 aft] be+ well dra9$1 & fill$ ) apricot1 or any o!r ri* m>malade1 & arrang$ 9 two or m lay]s1 s z to give1 :5 ! :ole is complete1 ! =m %[n 9 ! engrav+4 ,! numb] requir$ mu/ dep5d on ! size ( ! di%4 ,f ?ree to five p\nds m mu/ be /ew$ d[n into a smoo? & dry m>malade1 & ) ?is all ! spaces betwe5 !m are to be fill$ up1 & ! :ole are to be cov]$ ) x2 an ic+ ( two eggs1 beat5 to a v solid fro?1 & mix$ ) two heap$ teaspoonsful ( sug>1 mu/ !n be spread ev5ly ov] ! sudoise1 f9e sug> sift$ on ?is1 & spikes ( blan*$ almonds1 cut l5g?wise1 /uck ov] ! entire surface3 ! di% is !n to be plac$ 9 a mod]ate ov5 until ! almonds are br[n$1 b n too deeply1 & ! apples are hot ?r\gh4 ,x is n easy to give ! requir$ =m ) less ?an fifte5 apples2 eight ( ^! may fir/ be simm]$ 9 a syrup made ) half a p9t ( wat] & six ounces ( sug>1 & ! rema9d] may be ?r[n 9 aft] ^! are lift$ out4 ,c>e mu/ be tak5 to keep !m firm4 ,! m>malade %\ld be sweet1 & pleasantly flav\r$ ) lemon4 ,,v ,,good ,,old-,,fa%ion$ ,,boil$ ,,cu/>d4 ,?r[ into a p9t & a half ( new milk1 ! v ?9 r9d ( a fre% lemon1 & let x infuse = half an h\r1 !n simm] !m toge!r = a few m9utes1 & add f\r ounces & a half ( :ite sug>4 ,beat ?or\ghly ! yolks ( f\rte5 fre% eggs1 mix ) !m ano!r half-p9t ( new milk1 /ir ! boil+ milk quickly to !m1 take out ! lemon-peel1 & turn ! cu/>d into a deep jug2 set ?is ov] ! fire 9 a pan ( boil+ wat]1 & keep ! cu/>d /irr$ g5tly1 b )\t ceas+1 until x beg9s to ?ick52 !n move ! spoon r m quickly1 mak+ x always t\* ! bottom ( ! jug1 until ! mixture is br\ght to ! po9t ( boil+1 :5 x mu/ be in/antly tak5 f ! fire1 or x w curdle 9 a mom5t4 ,p\r x into a b[l1 & keep x /irr$ until ne>ly cold1 !n add to x by degrees a w9eglassful ( good br&y1 & two ounces ( blan*$ almonds1 cut into spikes2 or omit ^!1 at pleasure4 ,a few bitt] ones1 bruis$1 c be boil$ 9 ! milk 9 lieu ( lemon-peel1 :5 _! flav\r is pref]r$4 ,new milk1 #a qu>t2 r9d ( #a lemon2 sug>1 #d-a_/b oz42 yolks ( eggs1 #ad2 salt1 less ?an #a_/d saltspoonful4 ,,ri* ,,boil$ ,,cu/>d4 ,take a small cupful f a qu>t ( fre% cream1 & simm] ! rema9d] = a few m9utes ) f\r ounces ( sug> & ! r9d ( a lemon1 or give x any o!r flav\r t may be pref]r$4 ,beat & /ra9 ! yolks ( eight eggs1 mix !m ) ! cupful ( cream1 & /ir ! re/ boil+ to !m3 ?ick5 ! cu/>d l ! prec$+ "o4 ,cream1 #a qu>t2 sug>1 #d oz42 yolks ( eggs1 #h4 ,,! ,,que5',s ,,cu/>d4 ,on ! beat5 & /ra9$ yolks ( twelve new-laid eggs p\r a p9t & a half ( boil+ cream :i* has be5 sweet5$1 ) ?ree ounces ( sug>2 add ! smalle/ p9* ( salt1 & ?ick5 ! cu/>d z usual4 ,:5 ne>ly cold1 flav\r x ) a glass & a half ( noyau1 m>as*9o1 or cuirasseau1 & add ! slic$ almonds or n1 at pleasure4 ,yolks ( eggs1 #ab2 cream1 #a-a_/b p9t2 sug>1 #c oz42 little salt2 noyau1 m>as*9o1 or cuirasseau1 #a-a_/b w9eglassful4 ,,currant ,,cu/>d4 ,boil 9 a p9t ( cle> currant-juice t5 ounces ( sug> = ?ree m9utes1 take (f ! scum1 & p\r ! boil+ juice on eight well-beat5 eggs2 ?ick5 ! cu/>d 9 a jug set into a pan ( wat]1 p\r x out1 /ir x till ne>ly cold1 !n add to x c>efully1 & by degrees1 half a p9t ( ri* cream1 & la/ ( all two tablespoonsful ( /ra9$ lemon-juice4 ,:5 ! currants are v ripe omit "o ounce ( ! sug>4 ,:ite currants & /rawb]ries1 *]ries1 r$ or :ite raspb]ries1 or a mixture ( any ( ^! fruits1 may be us$ = ^! cu/>ds ) good effect3 !y are excell5t4 ,currant-juice1 #a p9t2 sug>1 #aj oz43 #c m9utes4 ,eggs1 #h2 cream1 #a_/b p9t2 lemon-juice1 #b tablespoonsful4 ,,qu9ce ,,or ,,apple ,,cu/>ds4 ,add to a p9t ( apple-juice prep>$ z = jelly1 a tablespoonful ( /ra9$ lemon-juice1 & f f\r to six ounces ( sug> accord+ to ! acidity ( ! fruit2 /ir ^! boil+1 quickly1 & 9 small portions1 to eight well-beat5 eggs1 & ?ick5 ! cu/>d 9 a jug plac$ 9 a pan ( boil+ wat]1 9 ! usual mann]4 ,a l>g] proportion ( lemon-juice & a high flav\r+ ( a r9d c be giv5 :5 approv$4 ,= qu9ce cu/>ds1 :i* if well made are excell5t1 obs]ve ! same directions z = ! apple1 b omit ! lemon-juice4 ,z we h be=e obs]v$1 all cu/>ds are mu* f9] :5 made ) ! yolks only ( ! eggs1 ( :i* ! numb] mu/ be increas$ ne>ly half1 :5 ?is is done4 ,prep>$ apple-juice 7see page #def71 #a p9t2 lemon-juice1 #a tablespoonful2 sug>1 #d to #f oz42 eggs1 #h4 ,qu9ce cu/>ds1 same proportions1 b no lemon-juice4 ,obs4--,9 mak+ lemon-creams ! apple-juice may be sub/itut$ v advantage\sly = wat]1 )\t v>y+ ! receipt 9 o!r respects4 ,,! ,,duke',s ,,cu/>d4 ,dra9 well f _! juice1 & !n roll 9 dry sift$ sug>1 z _m f9e br&i$ ,morella *]ries z w cov] ?ickly ! bottom ( ! di% 9 :i* ?is is to be s5t to table2 arrange !m 9 x1 & p\r ov] !m f a p9t to a p9t & a half ( ri* cold boil$ cu/>d2 g>ni% ! edge ) mac>oons or ,naples biscuits1 or pile ^u ! cu/>d "s solid rose-col\r$ :ipp$ cream1 highly flav\r$ ) br&y4 ,br&i$ ,morella *]ries1 #a_/b to :ole p9t2 boil$ cu/>d1 f #a to #a-a_/b p9t2 ?ick cream1 #a_/b p9t or m2 br&y1 #a to #b glassesful2 sug>1 #b to #c oz42 juice ( #a_/b l>ge lemon2 prep>$ co*9eal1 or c>m9e1 #bj to #dj drops4 ,,*ocolate ,,cu/>ds4 ,dissolve g5tly by ! side ( ! fire an ounce & a half ( ! be/ *ocolate 9 r m ?an a w9eglassful ( wat]1 & !n boil x until x is p]fectly smoo?2 mix ) x a p9t ( milk well flav\r$ ) lemon peel or vanilla1 add two ounces ( f9e sug>1 & :5 ! :ole boils1 /ir x to five well-beat5 eggs :i* h be5 /ra9$4 ,put ! cu/>d into a j> or jug1 set x into a pan ( boil+ wat]1 & /ir x )\t ceas+ until x is ?ick4 ,d n put x into glasses or a di% until x is ne>ly or q cold4 ,^!1 z well z all o!r cu/>ds1 are inf9itely f9] :5 made ) ! yolks only ( ! eggs1 ( :i* ! numb] mu/ !n be increas$4 ,two ounces ( *ocolate1 a p9t ( milk1 half a p9t ( cream1 two or ?ree ounces ( sug>1 & eight yolks ( eggs1 w make v sup]ior cu/>ds ( ?is k9d4 ,rasp$ *ocolate1 #a-a_/b oz42 wat]1 #a l>ge w9eglassful3 #e to #h m9utes4 ,new milk1 #a p9t2 eggs1 #e2 sug>1 #b oz4 ,or3 *ocolate1 #b oz42 wat]1 #a_/d p9t2 new milk1 #a p9t2 sug>1 #b-a_/b to #c oz42 cream1 #a_/b p9t2 yolks ( eggs1 #h4 ,obs4--,ei!r ( ^! may be m\ld$ by dissolv+ f half to ?ree qu>t]s ( an ounce ( is+lass 9 ! milk4 ,! proportion ( *ocolate c be increas$ to ! ta/e4 ,,common ,,bak$ ,,cu/>d4 ,mix a qu>t ( new milk ) eight well beat5 eggs1 /ra9 ! mixture ?r\gh a f9e sieve1 & sweet5 x ) f five to eight ounces ( sug>1 accord+ to ! ta/e2 add a small p9* ( salt1 & p\r ! cu/>d into a deep di% ) or )\t a l9+ or rim ( pa/e1 grate nutmeg or ov] ! top1 & bake x 9 a v sl[ ov5 f tw5ty to ?irty m9utes1 or long]1 %\ld x n be firm 9 ! c5tre4 ,a cu/>d1 if well made1 & prop]ly bak$1 w be q smoo? :5 cut1 )\t ! honey-comb$ appe>ance :i* a hot ov5 gives2 & !re w be no :ey 9 ! di%4 ,new milk1 #a qu>t2 eggs1 #h2 sug>1 #e to #h oz42 salt1 #a_/d saltspoonful2 nutmeg or lemon-grate3 bak$1 sl[ ov51 #cj to #dj m9utes1 or m4 ,a ,,f9] ,,bak$ ,,cu/>d4 ,boil toge!r g5tly1 = five m9utes1 a p9t & a half ( new milk1 a few gra9s ( salt1 ! v ?9 r9d ( a lemon1 & six ounces ( loaf sug>2 /ir ^! boil+1 b v gradually1 to ! well-beat5 yolks ( t5 fre% eggs1 & ! :ites ( f\r2 /ra9 ! mixture1 & add to x half a p9t ( good cream2 let x cool1 & !n flav\r x ) a few spoonsful ( br&y1 or a little ratifia2 f9i% & bake x by ! directions giv5 = ! common cu/>d above2 or p\r x into small well-butt]$ cups1 & bake x v sl[ly f t5 to twelve m9utes4 ,,fr5* ,,cu/>ds ,,or ,,creams4 ,to a qu>t ( new milk all[ ! yolks ( twelve fre% eggs1 b to equal p>ts ( milk & cream ( t5 only4 ,f six to eight ounces ( sug> w sweet5 ! cu/>d suffici5tly = g5]al ta/e1 b m c be add$ at w2 boil ?is = a few m9utes g5tly 9 ! milk ) a gra9 or two ( salt1 & /ir ! mixture briskly to ! eggs1 z soon z x is tak5 f ! fire4 ,butt] a r\nd deep di%1 p\r 9 ! cu/>d1 & place x 9 a pan ( wat] at ! po9t ( boil+1 tak+ c>e t x %all n rea* to )9 an in* ( ! edge2 let x j simm]1 & no m1 f an h\r to an h\r & a half3 :5 q firm 9 ! middle1 x w be done4 ,a v few live emb]s %\ld be kept on ! lid ( ! /ewpan to prev5t ! /eam fall+ f x into ! cu/>d4 ,:5 none is at h& ( a =m to all[ ( ?is1 x is bett] to use a *>coal fire1 & to lay an ov5-leaf1 or t91 ov] ! pan1 & ! emb]s 9 ! c5tre4 ,! small ,fr5* furnace1 %[n 9 ,*apt] ,,xxiii41 is exce$+ly conv5i5t = prep>ations ( ?is k9d2 & !re is always m or less ( difficulty 9 keep+ a coal fire entirely free f smoke = any l5g? ( "t4 ,s]ve ! cu/>d cold1 ) *opp$ mac>oons1 or ratafias1 laid ?ickly r\nd ! edge s z to =m a bord] an in* deep4 ,a few petals ( fre% orange-blossoms infus$ 9 ! milk w give x a mo/ agreeable flav\r1 v sup]ior to t d]iv$ f ! di/ill$ wat]4 ,half a pod ( vanilla1 cut 9 %ort l5g?s1 & well bruis$1 may be us$ in/ead ( ei!r2 b ! milk %\ld !n /& "s "t by ! fire be=e or aft] x boils1 & x mu/ be /ra9$ ?r\gh a musl9 be=e x is add$ to ! eggs1 z ! small se$ ( ! vanilla w\ld probably pass ?r\gh a sieve4 ,! ,fr5* make _! cu/>ds1 :i* !y call crmes1 also 9 small *9a cups1 = ea* ( :i* !y all[ "o egg-yolk1 & !n add suffici5t milk or cream to ne>ly fill !m2 !y sweet5 & give !m a delicate flav\r2 & simm] !m 9 a pan ( wat] until !y are set4 ,new milk1 #a qu>t2 yolks ( eggs1 #ab2 sug>1 #f to #h oz4 ,or3 new milk1 #a p9t2 cream1 #a p9t2 yolks ( eggs1 #aj2 flav\r+ ( orange-fl[]s or vanilla3 simm]$ 9 wat]-ba?1 #a to #a-a_/b h\r4 ,,g]man ,,puffs4 ,p\nd to a p]fectly smoo? pa/e two ounces ( ,jordan almonds & six bitt] ones2 mix ) !m1 by sl[ degrees1 ! yolks ( six1 & ! :ites ( ?ree eggs4 ,dissolve 9 half a p9t ( ri* cream1 f\r ounces ( fre% butt]1 & two ( f9e sug>2 p\r ^! hot to ! eggs1 /irr+ !m briskly toge!r1 & :5 ! mixture has become cool1 flav\r x ) half a glass ( br&y1 ( cuirasseau1 or ( orange-fl[] wat]2 or1 9 lieu ( ei!r1 ) a little lemon-br&y4 ,butt] "s cups ?ickly1 & /rew into !m a few slices ( c&i$ citron1 or orange-r9d2 p\r 9 ! mixture1 & bake ! puffs tw5ty m9utes1 9 a sl[ ov54 ,jordan almonds1 #b oz42 bitt] almonds1 #f2 eggs1 :ites1 #c--yolks1 #f2 cream1 #a_/b p9t2 butt]1 #d oz42 sug>1 #b oz42 br&y1 cuirasseau1 or orange-fl[] wat]1 #a_/b w9eglassful 7or little lemon-br&y73 #bj m9utes1 sl[ ov54 ,a ,,m]+ue ,,( ,,rhub>b1 ,,or ,,gre5 ,,gooseb]ries4 ,weigh a p\nd ( delicate "y rhub>b-/ems aft] !y h be5 c>efully p>$ & cut into %ort l5g?s2 mix eight ounces ( p\nd$ sug> ) !m1 & /ew !m g5tly until !y =m a smoo? pulp2 !n quick5 ! boil+1 & /ir !m (t5 until !y are r$uc$ to a tol]ably dry m>malade4 ,:5 ! fruit has rea*$ ?is po9t turn x f ! pan & let x /& until x is q cold4 ,sep>ate ! :ites ( f\r fre% eggs c>efully f ! yolks1 & :isk !m to a fro? suffici5tly solid to rema9 /&+ 9 po9ts :5 x is dropp$ f ! :isk or =k4 ,common cooks sometimes fail entirely 9 v light prep>ations f n prop]ly und]/&+ ?is extremely easy process1 :i* requires no?+ beyond pl5ty ( space 9 ! b[l or bas9 us$1 & regul> b n viol5t :isk+ until ! eggs :it51 & gradually assume ! appe>ance ( sn[4 ,no drop ( liquid mu/ rema9 at ! bottom ( ! bas91 & ! mass mu/ be firm en\gh to /& up1 z has be5 said1 9 po9ts4 ,:5 9 ?is /ate1 m+le ) x f\r heap$ tablespoonsful ( dry sift$ sug>1 /ir ^! g5tly toge!r1 & :5 !y are q mix$1 lay !m lightly ov] ! rhub>b 9 a r deep t>t-di%4 ,place ! m]+ue 9 a mod]ate ov5 & bake x = ab\t half an h\r1 b asc]ta91 be=e x is s]v$1 t ! c5tre is q firm4 ,! cru/ =m$ by ! :ite ( egg & sug>1 :i* is 9 fact ! m]+ue1 %\ld be ( a light equal br[n1 & crisp q ?r\gh4 ,if plac$ 9 an exce$+ly sl[ ov51 ! und]p>t ( x w rema9 half liquid1 & give an un9vit+ appe>ance to ! fruit :5 x is s]v$4 ,unless ! rhub>b %\ld be v acid1 six ounces ( sug> w be suffici5t to sweet5 x = _m ta/es4 ,x is a great improvem5t to ?is di% to dim9i% ! proportion ( fruit1 & to p\r "s ?ick boil$ cu/>d ^u x be=e ! m]+ue is laid on4 ,obs4--,:5 gooseb]ries are sub/itut$ = spr+-fruit1 a p9t & a half w be suffici5t = ?is prep>ation1 or ev5 a small] proportion :5 only "o ( q mod]ate size is requir$4 ,9 ! e>ly "p ( _! season !y w be m acid ev5 ?an ! rhub>b1 & r m sug> mu/ be all[$ = !m4 ,,cream$ ,,spr+ ,,fruit1 ,,or ,,rhub>b ,,trifle4 ,boil d[n ! rhub>b ) sev5 ounces ( sug>1 aft] hav+ prep>$ x z above1 & :5 x is p]fectly cold1 b n long be=e x is s5t to table1 p\r ov] x ab\t half a p9t ( ri* boil$ cu/>d also q cold1 !n heap on ?is "s well dra9$1 b slightly-sweet5$ :ipp$ cream1 :i* %\ld be good & v fre% :5 x is :isk$1 b n heavily ?ick1 or x w be less easily conv]t$ into a sn[-fro?4 ,! rhub>b w be v nice if s]v$ ) ! :ipp$ cream only on x4 ,,m]+ue ,,( ,,pe>s1 ,,or ,,o!r ,,fruit4 ,fill a deep t>t-di% ne>ly to ! brim ) /ew$ pe>s1 & let !m be some?+ m ?an half cov]$ ) _! juice4 ,:isk to a solid fro? ! :ites ( five eggs2 /ir to !m five tablespoonsful ( dry sift$ sug>1 & lay !m lightly & equally ov] ! fruit2 put ! m]+ue imm$iately into a mod]ate ov51 & bake x half an h\r4 ,*]ries1 bullaces1 & damsons1 ) v>i\s o!r k9ds ( plums1 fir/ ei!r /ew$ z = comptes 7see page #deg71 or bak$ ) sug>1 z = w9t] use1 answ] z well z pe>s = ?is di%2 :i* may1 likewise1 be made ( apples1 pea*es1 apricots1 or common plums boil$ d[n q to a m>malade1 ) suffici5t sug> to sweet5 !m mod]ately3 ! sk9s & /ones ( ^! la/ %\ld be remov$1 b a few ( ! blan*$ k]nels may be add$ to ! fruit4 ,di% fill$ ) /ew$ pe>s or o!r fruit2 :ites ( eggs1 #e2 p\nd$ sug>1 #e tablespoonsful3 bak$1 #a_/b h\r4 ,,an ,,apple ,,*>lotte1 ,,or ,,*>lotte ,,de ,,pommes4 ,illu/ration ,butt] a pla9 m\ld 7a r\nd or squ>e cake-t9 w answ] ! purpose q well71 & l9e x entirely ) ?9 slices ( ! crumb ( a /ale loaf1 cut s z to fit into x ) great exactness1 & dipp$ into cl>ifi$ butt]4 ,:5 ?is is done1 fill ! m\ld to ! brim ) apple m>malade2 cov] ! top ) slices ( bread dipp$ 9 butt]1 & on ^! place a di%1 a l>ge plate1 or ! cov] ( a ,fr5* /ewpan ) a weight ^u x4 ,s5d ! ,*>lotte to a brisk ov5 = ?ree qu>t]s ( an h\r %\ld x be small1 & = an h\r if l>ge4 ,turn x out ) great c>e1 & s]ve x hot4 ,if bak$ 9 a slack ov5 x w n take a prop] degree ( col\r1 & x w be liable to break 9 ! di%+4 ,! /rips ( bread mu/ ( c\rse jo9 v p]fectly1 = if any spaces 7 left betwe5 !m ! syrup ( ! fruit w\ld escape & de/roy ! good appe>ance ( ! di%3 %\ld !re n h be5 suffici5t m>malade prep>$ to fill ! m\ld entirely1 a j> ( qu9ce or apricot jam1 or ( pres]v$ *]ries ev51 may be add$ to x ) advantage4 ,! butt] %\ld be well dra9$ f ! ,*>lotte be=e x is tak5 f ! m\ld2 & sug> may be sift$ ?ickly ov] x be=e x is s]v$1 or x may be cov]$ ) any k9d ( cle> r$ jelly4 ,a m elegant1 & we ?9k an easi] mode ( =m+ ! cru/1 is to l9e ! m\ld ) small r\nds ( bread /amp$ out ) a pla9 cake or pa/e cutt]1 !n dipp$ 9 butt]1 & plac$ ) ! edges suffici5tly "o ov] ! o!r to hold ! fruit securely3 ! /rips ( bread are sometimes arrang$ 9 ! same way4 #c_/d to #a h\r1 quick ov54 ,,m>malade ,,= ,,! ,,*>lotte4 ,weigh ?ree p\nds ( good boil+ apples1 aft] !y h be5 p>$1 cor$1 & qu>t]$2 put !m into a /ewpan ) six ounces ( fre% butt]1 ?ree qu>t]s ( a p\nd ( sug> beat5 to p[d]1 ?ree qu>t]s ( a teaspoonful ( p\nd$ c9namon1 & ! /ra9$ juice ( a lemon2 let ^! /ew ov] a g5tle fire1 until !y =m a p]fectly smoo? & dry m>malade2 keep !m (t5 /irr$ t !y may n burn1 & let !m cool be=e !y are put into ! cru/4 ,?is quantity is = a mod]ate-siz$ ,*>lotte4 ,a ,,*>lotte ,,la ,,p>isi5ne4 ,?is di% is sometimes call$ 9 ,engl& a ,vi5na cake2 & x is kn[n "h also1 we believe1 z a ,gteaux de ,bordeaux4 ,cut horizontally into half-in* slices a ,savoy or sponge cake1 & cov] ea* slice ) a diff]5t k9d ( pres]ve2 replace !m 9 _! orig9al =m1 & spread equally ov] ! cake an ic+ made ) ! :ites ( ?ree eggs1 & f\r ounces ( ! f9e/ p\nd$ sug>2 sift m sug> ov] x 9 e "p1 & put x into a v g5tle ov5 to dry4 ,! eggs %\ld be :isk$ to sn[ be=e !y are us$4 ,"o k9d ( pres]ve1 in/ead ( sev]al1 c be us$ = ?is di%2 & a rice or a p\nd cake may supply ! place ( ! ,savoy or sponge biscuit4 ,a ,,g]trude ,,la ,,creme4 ,slice a pla9 p\nd or rice cake z = ! ,*>lotte la ,p>isi5ne1 & take a r\nd out ( ! c5tre ( ea* slice ) a t9-cutt] be=e ! pres]ve is laid on2 replace ! :ole 9 its orig9al =m1 ice ! outside ) a gre5 or rose col\r$ ic+ at pleasure1 & dry x 9 a g5tle ov52 or decorate x in/ead ) leaves ( almond pa/e1 fa/5+ !m to x ) :ite ( egg4 ,j be=e x is s5t to table1 fill x ) well-dra9$ :ipp$ cream1 flav\r$ z = a trifle or 9 any o!r way to ! ta/e4 ,,pommes ,,au ,,beurre4 7,butt]$ apples4 ,excell5t47 ,p>e six or eight f9e apples ( a firm b good boil+ k9d1 & core )\t pi]c+ !m ?r\gh1 or divid+ !m2 fill ! cavities ) fre% butt]1 put a qu>t] ( a p\nd m1 cut small1 into a /ewpan j l>ge en\gh to conta9 ! apples 9 a s+le lay]1 place !m closely toge!r on x1 & /ew !m z s(tly z possible1 turn+ !m occasionally until !y are almo/ suffici5tly t5d] to s]ve2 !n /rew ^u !m z mu* sift$ sug> z w sweet5 ! di% highly1 & a teaspoonful ( p\nd$ c9namon2 %ake ^! well 9 & ^u ! fruit1 & /ew x = a few m9utes long]4 ,lift x out1 arrange x 9 a hot di%1 put into ea* apple z mu* w>m apricot jam z x w conta91 & lay a small quantity on ! top2 p\r ! syrup f ! pan r\nd1 b n on ! fruit1 & s]ve x imm$iately4 ,apples1 #f to #h2 fre% butt]1 #d oz41 j simm]$ till t5d]4 ,sug>1 #f to #h oz42 c9namon1 #a teaspoonful3 #e m9utes4 ,apricot jam z ne$$4 ,obs4--,p>ticul> c>e mu/ be tak5 to keep ! apples entire3 !y %\ld r /eam 9 a g5tle heat ?an boil4 ,x is impossible to specify ! precise "t :i* w r5d] !m suffici5tly t5d]1 z ?is mu/ dep5d greatly on ! "t ( ye> & ! sort ( fruit4 ,if ! /ewpan 7 plac$ 9 a v sl[ ov51 ! m regul> heat ( x w\ld p]haps be bett] 9 its effect ?an ! /ew+4 ,,su,,doise ,,( ,,pea*es4 ,illu/ration3 ,sudoise ( ,pea*es4 ,p>e & divide f\r f9e1 ripe pea*es1 & let !m j simm] f five to eight m9utes 9 a syrup made ) ! ?ird ( a p9t ( wat] & ?ree ounces ( v :ite sug>1 boil$ toge!r = fifte5 m9utes2 lift !m out c>efully into a deep di%1 & p\r ab\t half ! syrup ov] !m1 & into ! rema9+ half ?r[ a c\ple ( p\nds m ( q ripe pea*es1 & boil !m to a p]fectly smoo? dry pulp or m>malade1 ) z mu* additional sug> 9 f9e p[d]1 z ! nature ( ! fruit may require4 ,lift ! o!r pea*es f ! syrup1 & r$uce x by v quick boil+1 m ?an half4 ,spread a deep lay] ( ! m>malade 9 a di%1 arrange ! pea*es symmetrically r\nd x1 & fill all ! spaces betwe5 !m ) ! m>malade2 place ! half ( a blan*$ pea*-k]nel 9 ea*1 p\r ! r$uc$ syrup equally ov] ! surface1 & =m a bord] r\nd ! di% ) ,italian mac>oons1 or1 9 lieu ( ^!1 ) c&i$ citron1 slic$ v ?91 & cut into leaves ) a small pa/e-cutt]4 ,a little lemon-juice br+s out ! flav\r ( all prep>ations ( pea*es1 & may be add$ ) good effect to ?is4 ,:5 ! fruit is sc>ce1 ! m>malade 7:i* ought to be v :ite7 may be made 9 "p1 or entirely1 ) nonsu*es4 ,! bett] to pres]ve _! =m1 ! pea*es are sometimes m]ely wip$1 & !n boil$ tol]ably t5d] 9 ! syrup be=e !y are p>$ or split4 ,half a p9t ( wat]1 & f five to six ounces ( sug> mu/ !n be all[$ = !m4 ,if any ( ^? us$ = ! m>malade %\ld n be q ripe1 x w be bett] to pass x ?r\gh a sieve1 :5 p>tially done1 to prev5t its be+ lumpy4 ,l>ge ripe pea*es1 p>$ & halv$1 #d3 simm]$ 9 syrup1 #e to #h m9utes4 ,m>malade3 pea*es 7or nonsu*es7 #b lbs42 sug>1 #a_/b to #c_/d lb43 #c_/d to #a h\r1 or m4 ,/ra9$ lemon-juice1 #a tablespoonful4 ,citron1 or mac>oons1 z ne$$4 ,pea*es1 if boil$ :ole 9 syrup1 #ae to #ah m9utes4 ,obs4--,! numb] ( pea*es c1 at pleasure1 be increas$ to six1 & ?ree or f\r ( ! halves c be pil$ above ! o!rs 9 ! c5tre ( ! di%4 ,,aroc ,,doc 7,,or ,,sweet ,,rice1 ,,la ,,portugaise47 ,wa% ?or\ghly1 !n dra91 & wipe dry 9 a s(t clo?1 half a p\nd ( ! be/ ,c>ol9a rice4 ,p\r to x ?ree p9ts ( new milk1 & :5 x has g5tly /ew$ = half an h\r1 add eight ounces ( sug> brok5 into small lumps1 let x boil until x is dry & t5d]1 & :5 x is ne>ly s1 /ir to x two ounces ( blan*$ almonds1 *opp$#afc or p\nd$4 ,turn ! rice :5 done into %all[ di%es or s\p plates1 & %ake x until ! surface is smoo?2 !n sift ov] x r ?ickly ?r\gh a musl91 "s fre%ly-p[d]$ c9namon1 :i* w give x ! appe>ance ( a bak$ pudd+4 ,s]ve x cold4 ,x w rema9 good = sev]al days4 ,?is is q ! be/ sweet prep>ation ( rice t we h ev] eat51 & x is a v fav\rite di% 9 ,portugal1 :5ce ! receipt 0 d]iv$4 ,"o or two bitt] almonds1 p\nd$ ) ! sweet ones1 might a little improve its flav\r1 & a few spoonsful ( ri* cream c\ld occasionally be sub/itut$ = a small portion ( ! milk1 b x %\ld n be add$ until ! prep>ation is ?ree p>ts done4 ,footnote #afc3 ,! ,portuguese use !m n v f9ely *opp$4 ,rice1 #h oz42 milk1 #c p9ts3 #cj m9utes4 ,sug>1 #h oz43 #a h\r or m4 ,p\nd$ almonds1 #b oz42 c9namon1 #a teaspoonful4 ,obs4--,! rice mu/ be frequ5tly /irr$ :ile boil+1 p>ticul>ly aft] x beg9s to ?ick52 & x w be bett] n to add ! entire quantity ( milk at fir/1 z f a qu>t] to half a p9t less w sometimes prove suffici5t4 ,! gra9 %\ld be ?or\ghly t5d]1 b dry & unbrok54 ,,cocoa-,,nut ,,doce4 ,?is is m]ely f9e fre% lightly grat$ cocoa-nut /ew$ until t5d] 9 syrup1 made ) "o p\nd ( sug> to half a p9t ( wat] 7or m to ! ta/e7 & flav\r$ ) orange-fl[] wat]4 ,,butt]$ ,,*]ries4 7,,c]ises ,,au ,,beurre47 ,cut f\r ounces ( ! crumb ( a /ale loaf into dice1 & fry !m a light br[n 9 an ounce & a half ( fre% butt]2 take !m up1 p\r ! butt] f ! pan1 & put 9 ano!r ounce & a half2 to ?is add a p\nd ( ,k5ti% *]ries )\t _! /alks1 & :5 !y are q w>m$ ?r\gh1 /rew 9 among/ !m f\r ounces ( sug>1 & keep ! :ole well turn$ ov] a mod]ate fire2 p\r 9 gradually half a p9t ( hot wat]1 & 9 fifte5 m9utes ! *]ries w be t5d]4 ,lay ! fri$ bread into a hot di%1 p\r ! *]ries on x1 & s]ve !m directly4 ,bread1 #d oz42 butt]1 #a-a_/b oz4 ,*]ries1 #a lb42 butt]1 #a-a_/b oz43 #aj m9utes4 ,sug>1 #d oz42 wat]1 #a_/b p9t3 #ae m9utes4 ,obs4--,black-he>t *]ries may be us$ = ?is di% in/ead ( ,k5ti% ones3 x is an improvem5t to /one ! fruit4 ,we ?9k our read]s g5]ally w\ld pref] to ! above ,morella *]ries /ew$ f five to sev5 m9utes1 9 syrup 7made by boil+ five ounces ( sug> 9 half p9t ( wat]1 = a qu>t] ( an h\r71 & p\r$ hot on ! fri$ bread4 ,two p\nds ( ! fruit1 :5 x is /on$1 w be requir$ = a full-siz$ di%4 ,,sweet ,,mac>oni4 ,drop g5tly into a p9t & a half ( new milk1 :5 x is boil+ fa/1 f\r ounces ( f9e pipe mac>oni1 add a gra9 or two ( salt1 & "s ?9 /rips ( lemon or orange r9d3 c9namon c be sub/itut$ = ^! :5 pref]r$4 ,simm] ! mac>oni by a g5tle fire until x is tol]ably t5d]1 !n add f two to ?ree ounces ( sug> brok5 small1 & boil x till ! pipes are s(t1 & swoll5 to _! full size2 dra91 & arrange x 9 a hot di%2 /ir ! milk quickly to ! well-beat5 yolks ( ?ree l>ge1 or ( f\r small eggs1 %ake !m r\nd briskly ov] ! fire until !y ?ick51 p\r !m ov] ! mac>oni & s]ve x imm$iately2 or in/ead ( ! eggs1 heat & sweet5 "s v ri* cream1 p\r x on ! dra9$ mac>oni1 & du/ f9ely-p[d]$ c9namon ov] ?r\gh a musl91 or /rew x ?ickly ) cru%$ mac>oons4 ,= v>iety1 cov] x ) ! ,g]man sauce ( page #djc1 mill$ to a light fro?4 ,new milk1 #a-a_/b p9t2 pipe mac>oni1 #d oz42 /rips ( lemon-r9d or c9namon2 sug>1 #b to #c oz43 #c_/d to #a h\r1 or m4 ,,b]muda ,,wit*es4 ,slice equally "s rice1 p\nd1 or ,savoy cake1 n m ?an ! six? ( an in* ?ick2 take (f ! br[n edges1 & spread "o half ( x ) ,guava jelly1 or1 if m conv5i5t1 ) f9e /rawb]ry1 raspb]ry1 or currant jelly ( ! be/ quality 7see ,norman receipt1 #dgh72 on ?is /rew ?ickly "s fre% cocoa-nut grat$ small & lightly2 press ov] x ! rema9d] ( ! cake1 & trim ! :ole into good =m2 divide ! slices if l>ge1 pile !m slop+ly 9 ! c5tre ( a di% ^u a v :ite napk9 fold$ flat1 & g>ni% or int]sp]se !m ) small sprigs ( myrtle4 ,= v "y p a ,fr5* roll or two1 & good currant jelly1 r$ or :ite1 w supply a :olesome & inexp5sive di%4 ,,nesselr,,de ,,pudd+4 ,we give ,monsieur ,c>me's own receipt = ?is fav\rite & fa%ionable di%1 n hav+ ourselves _h a good opportunity ( prov+ x2 b z x orig9at$ ) him he is ! be/ au?ority = x4 ,x may be v>i$ 9 _m ways1 :i* ! ta/e or +5uity ( ! read] w easily sugge/4 ,boil =ty f9e s\nd ,spani% *e/nuts q t5d] 9 pl5ty ( wat]1 take (f ! husks1 & p\nd ! *e/nuts p]fectly ) a few spoonsful ( syrup2 rub !m ?r\gh a f9e sieve1 & mix !m 9 a bas9 ) a p9t ( syrup made ) a p\nd ( sug> cl>ifi$1 & highly-flav\r$ ) a pod ( vanilla1 a p9t ( ri* cream1 & ! yolks ( twelve eggs2 ?ick5 ! mixture l a boil$ cu/>d2 :5 x is cold put x into a freez+ pot1 add+ a glass ( m>as*9o1 & make x set z an ic$ cream2 !n add an ounce ( pres]v$ citron cut 9 dice1 two ounces ( currants1 & z _m f9e rais9s /on$ & divid$ 7all ( :i* %\ld be soak$ f ! day be=e 9 "s m>as*9o ) a little sug>72 ! :ole ?us m+l$1 add a plateful ( :ipp$ cream1 & ! :ites ( ?ree eggs prep>$ z = ,italian m]+ue4 ,:5 ! pudd+ is p]fectly froz51 m\ld x 9 a pewt] m\ld ( ! =m ( a p9e-apple1 & place x aga9 9 ! ice till want$ to s]ve4 ,pres]v$ *]ries may be sub/itut$ = ! rais9s & currants4 ,*e/nuts1 #dj2 syrup1 #a p9t "s spoonsful2 vanilla1 #a pod2 cream1 #a p9t2 yolk ( eggs1 #ab2 m>as*9o1 #a glassful2 citron1 #a oz42 currants1 #b oz42 rais9s1 #b oz42 :ipp$ cream1 #a plateful2 :ites ( eggs beat5 to sn[1 #c4 ,obs4--,z ,monsieur ,c>me directs ! eggs = 8 ,italian m]+ues to be prep>$ z foll[s1 he probably int5ds t !y %\ld be mix$ ) ! syrup be=e !y are add$ to ! pudd+4 ,boil toge!r half a p\nd ( ! f9e/ sug>1 & half a p9t ( wat]1 until !y beg9 to be v ?ick2 !n1 ) a wood5 spoon1 "w ! sug> aga9/ ! side ( ! pan till x :it5s2 leave x to cool a little1 "w x aga91 & !n ) a :isk m+le ) x ! eggs :ipp$ to a v firm fro?1 :i* ought to produce a prep>ation v :ite1 smoo?1 & brilliant4 ,,/ew$ ,,figs4 7,a ,,v ,,nice ,,compote47 ,put into an enamell$ or a copp] /ewpan1 f\r ounces ( ref9$ sug>1 ! v ?9 r9d ( a l>ge & fre% lemon1 & a p9t ( cold wat]4 ,:5 ! sug> is dissolv$1 add a p\nd ( f9e ,turkey figs1 & place ! /ewpan on a trivet above a mod]ate fire1 or ^u a /ove1 :]e !y c heat & swell sl[ly1 & be v g5tly /ew$4 ,:5 !y are q t5d]1 add to !m two glassesful ( port w9e1 & ! /ra9$ juice ( ! lemon2 arrange !m 9 a glass di%1 & s]ve !m cold4 ,f two h\rs to two & a half ( ! g5tle/ /ew+ w g5]ally be suffici5t to r5d] ! figs fit = table4 ,orange-juice & r9d c be us$ = !m at pleasure1 in/ead ( ! lemon2 two or ?ree bitt] almonds maybe boil$ 9 ! syrup to give x flav\r1 & any w9e c be us$ = x :i* may be pref]r$1 b port is be/4 ,?is compte may be s]v$ 9 ! second c\rse hot1 9 a rice-bord]2 or cold = rice-cru/4 ---------------------------------------- -------------------------------- ,,*apt] ,,xxiv4 ,pres]ves4 ,illu/ration3 ,,g5]al ,,rem>ks ,,on ,,! ,,use ,,& ,,value ,,( ,,pres]v$ ,,fruit4 ,,simple well-made pres]ves--especially ^? ( our e>ly summ] fruits--are mo/ valuable dome/ic /ores1 z !y w reta9 ?r\gh ! entire ye> or long]1#afd _! peculi>ly grateful & agreeable flav\r1 & supply _m :olesome & refre%+ v>ieties ( diet ?r\gh ! w9t] mon?s & spr+4 ,!y are1 inde$1 z conducive to heal?--:5 n cloy+ly sweet or tak5 9 excess--z good vegetables are2 & !y are inexp5sive luxuries 7if z luxuries !y mu/ be reg>d$71 n[ sug> is s v reasonable 9 price4 ,by _m families !y are consid]$ too mu* z m]e sup]fluities ( ! table1 & :5 s]v$ only--z !y s (t5 are--comb9$ ) ri* pa/ry-cru/ or cream1 or conv]t$ into ices & o!r co/ly prep>ations1 may ju/ly be view$ solely 9 t light4 ,to be eat5 9 p]fection !y %\ld be suffici5tly boil$ d[n to rema9 free f m\ld or f]m5tation1 & yet n s mu* r$uc$ z to be dry or h>d2 !y %\ld n aft]w>ds be subject$ to ! heat ( ! ov51#afe b s]v$ ) "s pla9 pudd+1 or light di% ( bread1 rice1 ribbon-mac>oni1 s\jee1 sem\l9a1 c4 ,:5 int5d$ = t>tlets or creams1 or fruit-sauces1 = :i* see ,*apt] ,,xx41 !y %\ld be some:at less boil$1 & be made ) a l>g] proportion ( sug>4 ,footnote #afd3 ,we h _h !m excell5t at ! end ( ?ree or f\r ye>s1 b !y 7 made f ! produce ( a home g>d51 z fre%ly ga!r$1 & c>efully select$ z x c\ld be4 ,"s cle> apricot-m>malade1 "s /rawb]ry-jelly1 & "s raspb]ry-jelly1 7 among/ ^? :i* reta9$ _! full flav\r & transp>5cy to ! la/4 ,!y 7 m]ely cov]$ ) two lay]s ( ?9 writ+ pap] press$ closely on !m1 aft] be+ saturat$ ) spirits ( w9e4 ,footnote #afe3 ,= ! mann] ( s]v+ !m 9 pa/ry )\t ?is1 see 8small vol-au-v5ts & t>tlets10 ,*ap4 ,,xviii4 ,fruit /eam$ 9 bottles is n[ v5d$ & consum$ 9 v l>ge quantities 9 ?is c\ntry1 b x is n :olesome1 z x produces (t5--probably f ! am\nt ( fix$ air :i* x conta9s--viol5t d]angem5t ( ! sy/em4 ,:5 ! bottles are fill$ ) wat] x is less apt to disagree ) ! eat]s1 b x is nev] s really :olesome z pres]ves :i* are made ) sug>4 ,t :i* is bak$ keeps rem>kably well1 & appe>s to be some:at less objectionable ?an t :i* is /eam$4 ,! ri* confection>y prep>ations call$ wet pres]ves 7fruits pres]v$ 9 syrup71 :i* are pr9cipally adapt$ to =mal dess]ts1 sc>cely repay ! co/ & tr\ble ( mak+ !m 9 private families1 unless !y be (t5 requir$ = table4 ,!y are 9 g5]al lusci\sly sweet1 z !y w only rema9 good ) a l>ge proportion ( sug>2 & if !re be no fav\rable place ( /orage = !m !y soon spoil4 ,:5 dra9$ & well dri$1 !y may mu* m easily be kept un9jur$4 ,! g5]al directions = !m1 :i* we app5d1 & ! receipts = dri$ gooseb]ries1 *]ries1 & apricots :i* we h ins]t$ "h w be suffici5t = ! guidance ( ! read] :o may wi% to attempt !m4 ,illu/ration3 ,f\rneau ,economique1 or ,portable ,fr5* ,furnace1 ) ,/ewpan & ,trivet4 ,no4 #a4 ,portable ,fr5* ,furnace4--#b4 ,dep? at :i* ! grat+ is plac$4--#c4 ,/ewpan4--#d4 ,trivet4 ,illu/ration3 ,clos$ ,furnace & ,cov]4 ,illu/ration3 ,grat+4 ,illu/ration3 ,trevet4 ,! small portable ,fr5* /ove1 or furnace1 %[n 9 ! prec$+ page1 ) ! trivet & /ewpan adapt$ to x1 is exce$+ly conv5i5t = all prep>ations :i* require ei!r m ?an usual att5tion1 or a fire entirely free f smoke2 z x c be plac$ on a table 9 a cle> light1 & ! heat c be regulat$ at pleasure4 ,x has be5 us$ = _m ( ! pres]ves ( :i* ! receipts are giv5 9 ?is *apt]1 z well z = v>i\s di%es conta9$ 9 ! body ( ! "w4 ,!re %\ld always be a free curr5t ( air 9 ! room 9 :i* x /&s :5 light$1 z *>coal or braise 7t is to say1 ! live emb]s ( l>ge well-burn$ wood1 drawn f an ov5 & %ut imm$iately into a closely-/opp$ iron or copp] vessel to ext+ui% !m7 is ! only fuel suit$ to x4 ,to k9dle ei!r ( ^!1 two or ?ree bits mu/ be light$ 9 a common fire1 & laid on ! top ( t 9 ! furnace1 :i* %\ld be ev5ly plac$ betwe5 ! grat+ & ! brim1 & !n bl[n g5tly ) ! bell[s until ! :ole is alight3 ! door ( ! furnace mu/ 9 ! mean :ile be op51 & rema9 s1 unless ! heat %\ld at any "t be too fi]ce = ! pres]ves1 :5 x mu/ be clos$ = a few m9utes1 to mod]ate x4 ,to ext+ui% ! fire altoge!r1 ! cov] mu/ be press$ closely on1 & ! door be q %ut3 ! emb]s :i* rema9 w s]ve to rek9dle x easily1 b be=e x is aga9 light$ ! grat+ mu/ be lift$ out & all ! a%es cle>$ away4 ,x %\ld be set by 9 a place :i* is n damp4 ,9 a common grate a cle> fire = pres]v+ may be made ) coke1 :i* is a degree less un:olesome ?an *>coal4 ,! enamell$ /ewpans :i* h n[ come into g5]al use1 are1 f ! peculi> nicety ( ! composition ) :i* !y are l9$1 bett] adapt$ ?an any o!rs to pickl+ & pres]v+1 z !y may be us$ )\t dang] = acids2 & r$ fruits :5 boil$ 9 !m reta9 ! brightness ( _! col\r z well z if copp] or bell-metal 7 us$ = !m4 ,! =m ( ! old-fa%ion$ pres]v+-pan1 made usually ( "o or ! o!r ( ^!1 is %[n "h2 b x has n1 we %\ld say1 ev5 ! advantage ( be+ ( conv5i5t %ape2 = ! h&les quickly become heat$1 & ! pan1 9 consequ5ce1 _c always be in/antane\sly rais$ f ! fire :5 ! cont5ts ?reat5 to ov]-boil or to burn4 ,illu/ration3 ,copp] pres]v+-pan4 ,x is desirable to h ?ree or f\r wood5 spoons or spatulas1 "o f9e hair-sieve1 at ! lea/1 "o or two l>ge squ>es ( common musl91 & "o /ra9] or m ( clos] texture1 kept exclusively = prep>ations ( fruit2 = if us$ = o!r purposes1 !re is ! haz>d1 )\t great c>e1 ( _! reta9+ "s /rong or co>se flav\r1 :i* !y w\ld imp>t to ! pres]ves4 ,a sieve1 = example1 us$ habitually = s\p or gravy1 %\ld nev]1 on any acc\nt1 be br\ght into use = any k9d ( confection>y1 nor 9 mak+ sweet di%es1 nor = /ra9+ eggs or milk = pudd+s1 cakes1 or bread4 ,damp is ! great enemy1 n only ( pres]ves & pickles1 b ( numb]less o!r h\sehold /ores2 yet1 9 _m situations1 x is extremely difficult to exclude x4 ,to keep !m 9 a 8dry cool place0 7words :i* occur s frequ5tly bo? 9 ?is book1 & 9 mo/ o!rs on ! same subject71 is m easily direct$ ?an done4 ,!y rema91 we f9d1 m entirely free f any dang] ( m\ld+1 :5 cov]$ ) a br&i$ pap] only1 & plac$ on ! %elves ( a tol]ably dry /ore-room1 or 9 a *iffone] 79 :i* we h _h !m keep un*ang$ = ye>s74 ,:5 ! slighte/ f]m5tation is p]ceptible 9 syrup1 x %\ld imm$iately be boil$ = "s m9utes1 & well skimm$2 ! fruit tak5 f x %\ld !n be ?r[n 91 & well scald$ also1 & ! :ole1 :5 done1 %\ld be turn$ into a v clean dry j>2 ?is k9d ( pres]ve %\ld always be cov]$ ) "o or two sk9s or ) p>*m5t & ?ick pap] :5 x is n secur$ f ! air ) corks4 ,a ,,few ,,g5]al ,,rules ,,& ,,directions ,,= ,,pres]v+4 #a4 ,let ev]y?+ us$ = ! purpose be delicately clean & dry2 bottles especially s4 #b4 ,nev] place a pres]v+-pan flat ^u ! fire1 z ?is w r5d] ! pres]ve liable to burn to1 z x is call$2 t is to say1 to adh]e closely to ! metal1 & !n to burn2 x %\ld re/ always on a trivet 7t %[n ) ! ,fr5* furnace is v conv5i5t ev5 = a common grate71 or on ! l[]$ b> ( a kit*5 range :5 !re is no regul> pres]v+ /ove 9 a h\se4 #c4 ,aft] ! sug> is add$ to !m1 /ir ! pres]ves g5tly at fir/1 & m quickly t[>ds ! end1 )\t quitt+ !m until !y are done3 ?is precaution w always prev5t ! *ance ( _! be+ spoil$4 #d4 ,all pres]ves %\ld be p]fectly cle>$ f ! scum z x rises4 #e4 ,fruit :i* is to be pres]v$ 9 syrup mu/ fir/ be blan*$ or boil$ g5tly1 until x is suffici5tly s(t5$ to absorb ! sug>2 & a ?9 syrup mu/ be p\r$ on x at fir/1 or x w %rivel in/ead ( rema9+ plump1 & becom+ cle>4 ,?us1 if its weight ( sug> is to be all[$1 & boil$ to a syrup ) a p9t ( wat] to ! p\nd1 only half ! weight mu/ be tak5 at fir/1 & ?is mu/ n be boil$ ) ! wat] m ?an fifte5 or tw5ty m9utes at ! comm5cem5t ( ! process2 a "p ( ! rema9+ sug> mu/ be add$ e "t ! syrup is reboil$1 unless x %\ld be o!rwise direct$ 9 ! receipt4 #f4 ,to pres]ve bo? ! true flav\r & ! col\r ( fruit 9 jams & jellies1 boil !m rapidly until !y are well r$uc$1 be=e ! sug> is add$1 & quickly aft]w>ds1 b d n all[ !m to become s mu* ?ick5$ t ! sug> w n dissolve 9 !m easily1 & ?r[ up its scum4 ,9 "s seasons1 ! juice is s mu* ri*] ?an 9 o!rs1 t ?is effect takes place almo/ be=e "o is aw>e ( x2 b ! drop :i* adh]es to ! skimm] :5 x is held up1 w %[ ! /ate x has rea*$4 #g4 ,nev] use t91 iron1 or pewt] spoons1 or skimm]s1 = pres]ves1 z !y w conv]t ! col\r ( r$ fruit into a d+y purple1 & imp>t1 besides1 a v unpleasant flav\r4 #h4 ,:5 *eap jams or jellies are requir$1 make !m at once ) ,lisbon sug>1 b use t :i* is well ref9$ always1 = pres]ves 9 g5]al2 x is a false economy1 z we h else:]e obs]v$1 to pur*ase an inf]ior k9d1 z !re is great wa/e f x 9 ! quantity ( scum :i* x ?r[s up4 ,! be/ has be5 us$ = all ! receipts giv5 "h4 #i4 ,let fruit = pres]v+ be ga!r$ always 9 p]fectly dry wea!r1 & be free bo? f ! morn+ & ev5+ dew1 & z mu* s z possible f du/4 ,:5 bottl$1 x mu/ be /eam$ or bak$ dur+ ! day on :i* x is ga!r$1 or !re w be a great loss f ! bur/+ ( ! bottles2 & = jams & jellies x _c be too soon boil$ d[n aft] x is tak5 f ! trees4 ,,to ,,extract ,,! ,,juice ,,( ,,plums ,,= ,,jelly4 ,take ! /alks f ! fruit1 & ?r[ aside all t is n p]fectly s\nd3 put x into v clean1 l>ge /one j>s1 & give "p ( ! h>d] k9ds1 su* z bullaces & damson1 a ga% ) a knife z !y are ?r[n 92 d ?is especially 9 fill+ ! upp] "p ( ! j>s4 ,tie "o or two folds ( ?ick pap] ov] !m1 & set !m = ! night into an ov5 f :i* ! bread has be5 drawn f\r or five h\rs2 or cov] !m ) bladd]1 in/ead ( pap]1 place !m 9 pans1 or 9 a copp]#aff ) wat] :i* w rea* to q two-?irds ( _! height1 & boil !m g5tly f two to ?ree h\rs1 or until ! fruit is q s(t1 & has yield$ all ! juice x w af=d3 ?is la/ is ! saf] & bett] mode = jellies ( delicate col\r4 ,footnote #aff3 ,! fruit /eams p]fectly 9 ?is1 if ! cov] be plac$ ov]4 ,,to ,,weigh ,,! ,,juice ,,( ,,fruit4 ,put a bas9 into "o scale1 & its weight into ! o!r2 add to ?is la/ ! weight :i* is requir$ ( ! juice1 & p\r into ! bas9 z mu* z w balance ! scales4 ,x is always bett] to weigh ?an to measure ! juice = pres]v+1 z x c g5]ally be done ) m exactness4 ,,rhub>b ,,jam4 ,! /alks ( ! rhub>b 7or spr+-fruit1 z x is call$7 %\ld be tak5 = ?is pres]ve1 :i* is a v good & useful "o1 :ile !y are fre% & "y4 ,wipe !m v clean1 p>e !m quickly1 weigh1 & cut !m into half-in* l5g?s2 to e p\nd add an equal weight ( good sug> 9 f9e p[d]2 mix !m well toge!r1 let !m rema9 = t5 m9utes or a qu>t] ( an h\r to draw out ! juice a little1 !n turn !m into a pres]v+-pan1 let !m heat r sl[ly1 b z soon z ! /alks are t5d] boil ! pres]ve rapidly1 /irr+ x well = ab\t half an h\r4 ,x w be ( excell5t flav\r1 & w s]ve admirably = t>ts4 ,a some:at *eap] mode ( mak+ ! jam is to /ew x until t5d] 9 its own juices1 & !n to boil x rapidly until x is tol]ably dry1 to add to x only half its weight ( sug>1 & to give x f tw5ty to ?irty m9utes boil+4 ,spr+ fruit 7rhub>b71 #d lbs42 sug>1 #d lbs43 heat$ sl[ly1 & :5 t5d]1 boil$ quickly1 #cj m9utes4 ,,gre5 ,,gooseb]ry ,,jelly4 ,wa% "s fre%ly ga!r$ gooseb]ries v clean2 aft] hav+ tak5 (f ! tops & /alks1 !n to ea* p\nd p\r ?ree-qu>t]s ( a p9t ( spr+ wat]1 & simm] !m until !y are well brok52 turn ! :ole into a jelly-bag or clo?1 & let all ! juice dra9 ?r\gh2 weigh & boil x rapidly = fifte5 m9utes4 ,draw x f ! fire1 & /ir 9 x until entirely dissolv$1 an equal weight ( good sug> r$uc$ to p[d]2 boil ! jelly f fifte5 to tw5ty m9utes long]1 or until x jellies /rongly on ! spoon or skimm]2 cle> x p]fectly f scum1 & p\r x into small j>s1 m\lds1 or glasses4 ,x ought to be v pale & transp>5t4 ,! sug> may be add$ to ! juice at fir/1 & ! pres]ve boil$ f tw5ty-five to ?irty-five m9utes1 b ! col\r w n !n be s good4 ,:5 ! fruit ab\nds1 ! juice may be drawn f x ) v little wat]1 z direct$ = apples1 page #ebc1 :5 x w require mu* less boil+4 ,gooseb]ries1 #f lbs42 wat]1 #d p9ts3 #bj to #cj m9utes4 ,juice boil$ quickly1 #ae m9utes2 to ea* p\nd1 #a p\nd sug>3 #ae to #bj m9utes4 ,,gre5 ,,gooseb]ry ,,jam4 7,firm & ( good col\r47 ,cut ! /alks & tops f ! fruit1 weigh & bruise x slightly1 boil x = six or sev5 m9utes1 keep+ x well turn$ dur+ ! "t1 !n to e ?ree p\nds ( gooseb]ries add two & a half ( sug> beat5 to p[d]1 & boil ! pres]ve quickly = ?ree-qu>t]s ( an h\r4 ,x mu/ be con/antly /irr$1 & c>efully cle>$ f scum4 ,?is makes a f9e1 firm1 & refre%+ pres]ve if ! fruit be rubb$ ?r\gh a sieve be=e ! sug> is add$4 ,if well r$uc$ aft]w>ds1 x may be conv]t$ into a gteau1 or gooseb]ry-solid1 ) ?ree p\nds ( sug>1 or ev5 a small] proportion4 ,! prec$+ jam w (t5 turn 9 p]fect =m f ! m\lds or j>s :i* conta9 x2 & if fre$ f ! se$s1 w\ld be v excell5t3 x is extremely good ev5 made z above4 ,= all pres]ves1 ! r$uction1 or boil+ d[n to a c]ta9 consi/5ce1 %\ld take place pr9cipally be=e ! sug> is m+l$ ) !m2 & ?is has ! be/ effect :5 add$ to ! fruit & dissolv$ 9 x by degrees4 ,gre5 gooseb]ries1 #f lbs43 #f to #g m9utes4 ,sug>1 #e lbs42 #c_/d h\r4 ,,to ,,dry ,,gre5 ,,gooseb]ries4 ,take ! f9e/ gre5 gooseb]ries1 fully gr[n1 & fre%ly ga!r$2 cut (f ! buds1 split !m across ! tops half way d[n1 & ) ! small end ( a tea or ( an egg spoon1 scoop out ! se$s4 ,boil toge!r = fifte5 m9utes a p\nd & a half ( ! f9e/ sug>1 & a p9t ( wat]2 skim ?is syrup ?or\ghly & ?r[ into x a p\nd ( ! se$$ gooseb]ries2 simm] !m f five to sev5 m9utes1 :5 !y ought to be cle> & t5d]2 :5 !y are s1 lift !m out1 & ?r[ z _m m into ! syrup2 dra9 !m a little :5 done1 spread !m s+ly on di%es1 & dry !m v gradually 9 a q cool /ove or ov51 or 9 a sunny w9d[4 ,!y w keep well 9 ! syrup1 & may be pott$ 9 x1 & dri$ :5 want$ = use4 ,gre5 gooseb]ries )\t se$s1 #b lbs42 wat]1 #a p9t2 sug>1 #a-a_/b lb43 boil$1 #ae m9utes4 ,gooseb]ries simm]$1 #e to #g m9utes4 ,,gre5 ,,gooseb]ries ,,= ,,t>ts4 ,fill v clean1 dry1 wide-neck$ bottles ) gooseb]ries ga!r$ ! same day1 & be=e !y h atta9$ _! full gr[?4 ,cork !m lightly1 wrap a little hay r\nd ea* ( !m1 & set !m up to _! necks 9 a copp] ( cold wat] :i* %\ld be br\ght v gradually to boil4 ,let ! fruit be g5tly simm]$ until x appe>s %runk5 & p]fectly scald$2 !n take out ! bottles1 & ) ! cont5ts ( "o or two fill up ! rema9d]1 & use great c>e n to break ! fruit 9 do+ ?is4 ,:5 all are ready p\r scald+ wat] into ! bottles & cov] ! gooseb]ries entirely ) x1 or !y w become m\ldy at ! top4 ,cork ! bottles well imm$iately1 & cov] ! necks ) melt$ res92 keep !m 9 a cool place2 & :5 ! gooseb]ries are us$ p\r (f ! great] "p ( ! wat]1 & add sug> z = ! fre% fruit1 ( :i* !y w h ! flav\r & appe>ance2 & !y w be f\nd m :olesome prep>$ 9 ?is mann] ?an if simply bak$ or /eam$ 9 ! bottles4 ,,r$ ,,gooseb]ry ,,jam4 ,! small r\gh r$ gooseb]ry1 :5 fully ripe1 is ! be/ = ?is pres]ve1 :i* may1 h[ev]1 be made ( ! l>g] k9ds4 ,:5 ! tops & /alks h be5 tak5 c>efully f ! fruit1 weigh1 & boil x quickly = ?ree-qu>t]s ( an h\r1 keep+ x well /irr$2 !n = six p\nds ( ! gooseb]ries1 add two & a half ( good r\ghly-p[d]$ sug>2 boil ^! toge!r briskly1 f tw5ty to tw5ty-five m9utes & /ir ! jam well f ! bottom ( ! pan1 z x is liable to burn if ?is be neglect$4 ,small r$ gooseb]ries1 #f lbs43 #c_/d h\r4 ,p\nd$ sug>1 #b-a_/b lbs43 #bj to #be m9utes4 ,,v ,,f9e ,,gooseb]ry ,,jam4 ,se$ ! fruit1 :i* = ?is jam may be ( ! l>g] k9d ( r\gh r$ gooseb]ry3 ^? :i* are smoo? sk9n$ are g5]ally ( f> inf]ior flav\r4 ,add ! pulp :i* has be5 scoop$ f ! prep>$ fruit to "s :ole gooseb]ries1 & /ir !m ov] a mod]ate fire = "s m9utes to extract ! juice2 /ra9 & weigh ?is2 p\r two p\nds ( x to f\r ( ! se$$ gooseb]ries1 boil !m r g5tly = tw5ty-five m9utes1 add f\rte5 ounces ( good p\nd$ sug> to ea* p\nd ( fruit & juice1 & :5 x is dissolv$ boil ! pres]ve f twelve to fifte5 m9utes long]1 & skim x well dur+ ! "t4 ,se$$ gooseb]ries1 #d lbs42 juice ( gooseb]ries1 #b lbs43 #be m9utes4 ,sug>1 #e-a_/d lbs4 7or #ad oz4 to ea* p\nd ( fruit & juice73 #ab to #ae m9utes4 ,,jelly ,,( ,,ripe ,,gooseb]ries4 7,excell5t47 ,take ! tops & /alks f a gallon or m ( any k9d ( well-flav\r$ ripe r$ gooseb]ries1 & keep !m /irr$ g5tly ov] a cle> fire until !y h yield$ all _! juice1 :i* %\ld !n be p\r$ (f )\t press+ ! fruit1 & pass$ fir/ ?r\gh a f9e sieve1 & aft]w>ds ?r\gh a d\ble musl9-/ra9]1 or a jelly-bag4 ,next weigh x1 & to e ?ree p\nds add "o ( :ite currant juice1 :i* has previ\sly be5 prep>$ 9 ! same way2 boil ^! quickly = a qu>t] ( an h\r1 !n draw !m f ! fire & /ir to !m half _! weight ( good sug>2 :5 ?is is dissolv$1 boil ! jelly = six m9utes long]1 skim x ?or\ghly1 & p\r x into j>s or m\lds4 ,if a v l>ge quantity be made1 a few m9utes ( additional boil+ mu/ be giv5 to x be=e ! sug> is add$4 ,juice ( r$ gooseb]ries1 #c lbs42 juice ( :ite currants1 #a lb43 #ae m9utes4 ,sug>1 #b lbs43 #f m9utes4 ,obs4--,! same proportion ( r$ currant juice1 mix$ ) t ( ! gooseb]ries1 makes an exce$+ly nice jelly4 ,,unmix$ ,,gooseb]ry ,,jelly4 ,boil rapidly = t5 m9utes f\r p\nds ( ! juice ( r$ gooseb]ries1 prep>$ z 9 ! prec$+ receipt2 take x f ! fire1 & /ir 9 x until dissolv$ ?ree p\nds ( sug> beat5 to p[d]2 boil x aga9 = five m9utes1 keep+ x con/antly /irr$ & ?or\ghly skimm$4 ,juice ( r$ gooseb]ries1 #d lbs43 #aj m9utes4 ,sug>1 #c lbs43 #e m9utes4 ,,gooseb]ry ,,pa/e4 ,press ?r\gh a sieve ! gooseb]ries f :i* ! juice has be5 tak5 = jelly1 )\t hav+ be5 dra9$ v closely f !m2 weigh & !n boil ! pulp = upw>ds ( an h\r & a qu>t]1 or until x =ms a dry pa/e 9 ! pan2 /ir to x1 (f ! fire1 six ounces ( good p\nd$ sug> = ea* p\nd ( ! fruit1 & :5 ?is is ne>ly dissolv$ boil ! pres]ve f tw5ty to tw5ty-five m9utes1 keep+ x /irr$ )\t cessation1 z x w be liable to burn %\ld ?is be neglect$4 ,put x into m\lds1 or %all[ pans1 & turn x out :5 want$ = table4 ,pulp ( gooseb]ries1 #d lbs43 #a-a_/d to #a-c_/d h\r4 ,sug>1 #a-a_/b lb43 #bj to #be m9utes4 ,,to ,,dry ,,ripe ,,gooseb]ries ,,) ,,sug>4 ,cut ! tops1 b n ! /alks1 f "s ripe gooseb]ries ( ! l>ge/ size1 ei!r r$ or gre5 ones1 & aft] hav+ tak5 out ! se$s z direct$ = unripe gooseb]ries1 boil ! fruit until cle> & t5d]1 9 syrup made ) a p\nd ( sug> to ! p9t ( wat]1 boil$ until r ?ick4 ,se$$ gooseb]ries1 #b lbs42 sug>1 #a-a_/b lb42 wat]1 #a p9t3 boil$ to syrup4 ,gooseb]ries1 simm]$ #h to #ab m9utes1 or m4 ,obs4--,l>ge ripe gooseb]ries fre$ f ! blossoms1 & put into cold syrup 9 :i* *]ries or any o!r fruit has be5 boil$ = dry+1 !n heat$ v gradually1 & kept at ! po9t ( boil+ = a few m9utes be=e !y are set by = a c\ple ( days1 answ] extremely well z a dry pres]ve4 ,on ! ?ird day ! syrup %\ld be dra9$ f !m1 simm]$1 skimm$1 & p\r$ on !m ! in/ant x is tak5 f ! fire2 9 =ty-eight h\rs aft]1 !y may be dra9$ f x & laid s+ly ^u plates or di%es1 & plac$ 9 a g5tle /ove4 ,,jam ,,( ,,k5ti% ,,or ,,flemi% ,,*]ries4 ,?is is a v agreeable pres]ve :5 x is made z we %all direct2 b if long boil$ ) a l>ge proportion ( sug>1 z x frequ5tly is1 bo? ! bright col\r & ! pleasant flav\r ( ! *]ries w be de/roy$4 ,/one1 & !n weigh ! fruit2 heat x r sl[ly t ! juice may be well drawn out be=e x beg9s to boil1 & /ew ! *]ries until !y are tol]ably t5d]1 !n boil !m quickly1 keep+ !m well turn$ & /irr$ f ! bottom ( ! pan1 = ?ree-qu>t]s ( an h\r or some:at long] %\ld !re /ill rema9 a l>ge quantity ( juice4 ,draw ! pan f ! fire1 & /ir 9 gradually half a p\nd ( sug> = ea* p\nd ( *]ries4 ,an ounce or two m may occasionally be requir$ :5 ! fruit is m ?an usually acid1 & also :5 a q sweet pres]ve is lik$4 ,:5 ! sug> is dissolv$ cont9ue ! boil+ rapidly = ab\t tw5ty m9utes long]2 cle> (f all ! scum z x appe>s1 & keep ! jam /irr$ well & con/antly1 b n quickly1 to prev5t its adh]+ to ! bottom ( ! pres]v+-pan4 ,/on$ ,k5ti% or ,flemi% *]ries1 #f lbs43 )\t sug>1 #a h\r or r m4 ,sug> r\ghly p[d]$1 #c lbs43 7or #c-a_/b lbs47 ,ab\t #bj m9utes quick boil+4 ,obs4--,heat ! fruit & boil x g5tly until x is q t5d]1 turn+ x (t51 & press+ x d[n into ! juice2 !n quick5 ! boil+ to evaporate ! juice be=e ! sug> is add$4 ,*]ries :i* are bruis$ w n make good pres]ve3 !y always rema9 t\gh4 ,,to ,,dry ,,*]ries ,,) ,,sug>4 7,a quick & easy me?od47 ,/one "s f9e1 s\nd1 ,k5ti% or ,flemi% *]ries2 put !m into a pres]v+-pan1 ) six ounces ( sug> r$uc$ to p[d]1 to ea* p\nd ( ! fruit2 set !m ov] a mod]ate fire1 & simm] !m g5tly = ne>ly or q tw5ty m9utes2 let !m rema9 9 ! syrup until !y are a little cool$1 !n turn !m into a sieve1 & be=e !y are cold lay !m s+ly on di%es1 & dry !m v gradually1 z direct$ = o!r fruits4 ,:5 ! *]ries are q ripe ! /ones may g5]ally be drawn out ) ! /alks1 by press+ ! fruit g5tly at ! same "t2 b :5 ?is me?od fails1 !y mu/ be extract$ ) a new quill1 cut r\nd at ! end3 ^? ( ! v %ort-/alk$1 turnip-%ap$ *]ry1 :i* ab\nds1 & is rem>kably f9e 9 _m p>ts ( ,norm&y1 & :i* we h occasionally met ) "h1 ?\gh x is n1 we believe1 v abundant 9 our m>kets1 are easily remov$ ) a l>ge p91 on ! po9t ( :i* ! /one may be caught at ! /alk end1 j opposite ! seam ( ! fruit1 & drawn out at ! top1 leav+ ! *]ry app>5tly entire4 ,,dri$ ,,*]ries4 7,sup]ior ,receipt47 ,to ea* p\nd ( *]ries weigh$ aft] !y are /on$1 add eight ounces ( good sug>1 & boil !m v s(tly = t5 m9utes3 p\r !m into a l>ge b[l or pan1 & leave !m = two days 9 ! syrup2 !n simm] !m aga9 = t5 m9utes1 & set !m by 9 x = two or ?ree days2 dra9 !m slightly1 & dry !m v sl[ly1 z direct$ 9 ! previ\s receipts4 ,keep !m 9 j>s or t9 cani/]s1 :5 done4 ,^! *]ries are g5]ally pref]r$ to su* z are dri$ ) a l>g] proportion ( sug>2 b :5 ! ta/e is 9 fav\r ( ! latt]1 f twelve to sixte5 ounces c be all[$ to ! p\nd ( fruit1 :i* may !n be pott$ 9 ! syrup & dri$ at any "t2 ?\gh we ?9k ! flav\r ( ! *]ries is bett] pres]v$ :5 ?is is done )9 a =tnight ( _! be+ boil$4 ,*]ries1 /on$1 #h lbs42 sug>1 #d lbs43 #aj m9utes4 ,left two or ?ree days4 ,boil$ aga91 #aj m9utes2 left two days2 dra9$ & dri$4 ,,*]ries ,,dri$ ,,)\t ,,sug>4 ,^! are (t5 m pleasant & refre%+ to invalids & travell]s ?an a sweet5$ confection ( ! fruit1 _! flav\r & agreeable acidity be+ well pres]v$ :5 !y are simply spread on di%es or hamp]-lids1 & sl[ly dri$4#afg ,?r[ aside ! bruis$ & decay$ fruit1 & arrange ! rema9d] s+ly1 & ) ! /alks upp]mo/ on ! di%es4 ,! ,k5ti% *]ries are be/ = ! purpose1 b morellas also answ] = x excell5tly4 ,! =m] are sometimes /on$1 & simm]$ until q t5d] 9 _! own juice1 be=e !y are dri$2 b ?is is sc>cely an improvem5t on ! m usual me?od ( leav+ !m entire4 ,footnote #afg3 ,! di%es on :i* !y are laid %\ld be *ang$ daily4 ,,to ,,dry ,,morella ,,*]ries4 ,take (f ! /alks b d n /one ! fruit2 weigh & add to x an equal quantity ( ! be/ sug> r$uc$ q to p[d]1 /rew x ov] ! *]ries & let !m /& = half an h\r2 !n turn !m g5tly into a pres]v+-pan1 & simm] !m s(tly f five to sev5 m9utes4 ,dra9 !m f ! syrup1 & dry !m l ! ,k5ti% *]ries4 ,!y make a v f9e confection4 ,,common ,,*]ry ,,*eese4 ,/one ! fruit1 or if ?is tr\ble be object$ to1 bruise & boil x )\t1 until x is suffici5tly t5d] to press ?r\gh a sieve1 :i* x w be 9 f tw5ty to ?irty m9utes4 ,weigh ! pulp 9 ?is case1 & boil x quickly to a dry pa/e1 !n /ir to x six ounces ( sug> = ! p\nd ( fruit1 & :5 ?is is dissolv$1 place ! pan aga9 ov]1 b n ^u1 a brisk fire1 & /ir ! pres]ve )\t ceas+1 until x is s dry z n to adh]e to ! f+] :5 t\*$2 !n press x imm$iately into small m\lds or pans1 & turn x f !m :5 want$ = table4 ,:5 ! *]ries h be5 /on$1 a good common pres]ve may be made ( !m )\t pass+ !m ?r\gh a sieve1 ) ! addition ( five ounces ( sug> to ! p\nd ( fruit1 :i* mu/ be boil$ v dry bo? be=e & aft] x is add$4 ,k5ti% or ,flemi% *]ries )\t /on+3 #bj to #cj m9utes4 ,pass$ ?r\gh a sieve4 ,to ea* p\nd ( pulp 7fir/ boil$ dry71 #f oz4 sug>4 ,to ea* p\nd ( *]ries /on$ & boil$ to a dry pa/e1 #e oz4 sug>4 ,,*]ry ,,pa/e4 7,,fr5*47 ,/one ! *]ries2 boil !m g5tly 9 _! own juice = ?irty m9utes2 press ! :ole ?r\gh a sieve2 r$uce x to a v dry pa/e2 !n take x f ! fire1 & weigh x2 boil an equal proportion ( sug> to ! c&y+ po9t2 mix ! fruit ) x2 & /ir ! pa/e1 )\t int]mission1 ov] a mod]ate fire1 until x is aga9 s dry z to =m a ball r\nd ! spoon1 & to quit ! pres]v+-pan entirely2 press x quickly into small m\lds1 & :5 x is cold1 pap]1 & /ore x l o!r pres]ves4 ,,/rawb]ry ,,jam4 ,/rip ! /alks f "s f9e sc>let /rawb]ries1 weigh1 & boil !m = ?irty-five m9utes1 keep+ !m v con/antly /irr$2 ?r[ 9 eight ounces ( good sug>1 beat5 small1 to ! p\nd ( fruit2 mix !m well (f ! fire1 !n boil ! pres]ve aga9 quickly = tw5ty-five m9utes4 ,/rawb]ries1 #f lbs43 #ce m9utes4 ,sug>1 #c lbs43 #be m9utes4 ,obs4--,we d n ?9k x ne$ful to give directions ) ea* sep>ate receipt = skimm+ ! pres]ve ) c>e1 & keep+ x con/antly /irr$1 b nei!r %\ld 9 any case be neglect$4 ,,/rawb]ry-,,jelly4 ,a v ,sup]ior ,pres]ve4 7,new ,receipt47 ,! orig9al directions = ?is delici\s jelly1 publi%$ 9 ! e>li] editions ( ?is "w1 7 ! result ( p]fectly successful trials made 9 ! summ] ( _! ins]tion2 b1 aft] mu* additional exp]i5ce1 we f9d t ! receipt may be bett] adapt$ to our v>y+ seasons1 :i* s mu* affect ! quality ( our fruit1 & r5d]$ m c]ta9 9 its results by "s alt]ations2 we !re=e give x anew1 recomm5d+ x /rongly = trial1 especially to su* ( our read]s z c comm& f _! own g>d5s ample supplies ( /rawb]ries 9 _! be/ & fre%e/ /ate4 ,l all fruit int5d$ = pres]v+1 !y %\ld be ga!r$ 9 dry wea!r1 aft] ! morn+ dew has q pass$ (f !m1 & be us$ ! same day4 ,/rip away ! /alks1 & put ! /rawb]ries into an enamell$ /ewpan if at h&1 & place x v high ov] a cle> fire1 t ! juice may be drawn f !m g5tly2 turn !m ov] ) a silv] or wood5 spoon f "t to "t1 & :5 ! juice has fl[$ f !m abundantly1 let !m simm] until !y %r9k1 b be sure to take !m f ! fire be=e ! juice becomes ?ick or pulpy f ov]-boil+4 ,?irty m9utes1 or sometimes ev5 long]1 ov] a v sl[ fire1 w n be too mu* to extract x f !m4 ,turn !m into a new1 well-scald$1 b dry sieve ov] a clean pan1 & let !m rema9 until ! juice ceases to drop f !m2 /ra9 x !n ?r\gh a musl9 /ra9]1 weigh x 9 a bas91 ( :i* ! weight mu/ fir/ be tak51 & boil x quickly 9 a clean pres]v+-pan f fifte5 to tw5ty m9utes1 & /ir x (t5 dur+ ! "t3 !n take x f ! fire1 & ?r[ 9 by degrees1 = e p\nd ( juice1 f\rte5 ounces ( ! be/ sug> co>sely p\nd$1 /irr+ ea* portion until x is dissolv$4 ,place ! pan aga9 ov] ! fire1 & boil ! jelly--/ill quickly--= ab\t a qu>t] ( an h\r4 ,occasionally x may ne$ a r long] "t ?an ?is1 & sometimes less3 ! exact degree c only be asc]ta9$ by a little exp]i5ce1 9 consequ5ce ( ! juice ( "s v>ieties ( ! fruit be+ s mu* ?9n] ?an t ( o!rs4 ,! pres]ve %\ld jelly /rongly on ! skimm]1 & fall 9 a mass f x be=e x is p\r$ out2 b if boil$ beyond ?is po9t x w be spoil$4 ,if made ) ri*ly-flav\r$ /rawb]ries1 & c>efully manag$1 x w be v brilliant 9 col\r1 & 9 flav\r really equal if n sup]ior to guava jelly2 :ile x w reta9 all ! delici\s od\r ( ! fruit4 ,no skimm] or o!r ut5sil ( t9 %\ld be us$ 9 mak+ x2 & an enamell$ pres]v+-pan is pref]able to any o!r = all r$ fruit4 ,x becomes v firm (t5 aft] x is /or$1 :5 x appe>s sc>cely set 9 ! fir/ in/ance2 x is1 h[ev]1 desirable t x %\ld jelly at once4 ,fruit kept hot to draw out ! juice1 #a_/b h\r or long]4 ,boil$ quickly )\t sug>1 #ae to #bj m9utes4 ,to ea* p\nd #ad oz4 ( sug>3 #ab to #ae m9utes4 ,,to ,,pres]ve ,,/rawb]ries ,,or ,,raspb]ries1 ,,= ,,creams ,,or ,,ices1 ,,)\t ,,boil+4 ,let ! fruit be ga!r$ 9 ! middle ( a w>m day1 9 v dry wea!r2 /rip x f ! /alks directly1 weigh x1 bruise x slightly1 turn x into a b[l or deep pan1 & mix ) x an equal weight ( f9e dry sift$ sug>1 & put imm$iately into small1 wide-neck$ bottles2 cork ^! firmly )\t delay1 & tie bladd] ov] ! tops4 ,keep !m 9 a cool place1 or ! fruit w f]m5t4 ,! mixture %\ld be /irr$ s(tly1 & only j suffici5tly to bl5d ! sug> & ! fruit4 ,! bottles mu/ be p]fectly dry1 & ! bladd]s1 aft] hav+ be5 clean$ 9 ! usual way1 & all[$ to become ne>ly s1 %\ld be moi/5$ ) a little _s on ! side :i* is to be next to ! cork4 ,unless ^! precautions be obs]v$1 !re w be "s dang] ( ! :ole be+ spoil$4 ,equal weight ( fruit & sug>4 ,,raspb]ry ,,jam4 ,?is is a v fav\rite ,engli% pres]ve1 & "o ( ! mo/ easily made t c be4 ,! fruit = x %\ld be ripe & p]fectly s\nd2 & z x soon decays or becomes m\ldy aft] x is ga!r$1 x %\ld be fre% f ! bu%es :5 x is us$4 ,t :i* gr[s 9 ! %ade has less flav\r ?an ! fruit :i* receives ! full w>m? ( ! sun4 ,excell5t jam = common family use may be made z foll[s3-- ,bruise g5tly ) ! back ( a wood5 spoon1 six p\nds ( ripe & fre%ly-ga!r$ raspb]ries1 & boil !m ov] a brisk fire = tw5ty-five m9utes2 /ir to !m half _! weight ( good sug>1 r\ghly p[d]$1 & :5 x is dissolv$1 boil ! pres]ve quickly = t5 m9utes1 keep+ x well /irr$ & skimm$4 ,raspb]ries1 #f lbs43 #be m9utes4 ,sug>1 #c lbs43 #aj m9utes4 ,,v ,,ri* ,,raspb]ry ,,jam ,,or ,,m>malade4 ,no4 #a4--,weigh ! f9e/ fruit t c be procur$1 & bruise x ) ! back ( a wood5 spoon aft] x is put into ! pres]v+-pan4 ,boil x g5tly1 keep+ x well turn$1 = ab\t five m9utes1 !n /ir to x gradually ne>ly or q its weight ( dry p\nd$ sug>1 & cont9ue ! boil+ r rapidly = a qu>t] ( an h\r or tw5ty m9utes1 & be c>eful to remove all ! scum z x rises4 ,! pres]ve w be cle>1 smoo?1 & v ?ick :5 x is suffici5tly boil$1 & %\ld !n be tak5 f ! pan )\t delay1 z x w v quickly set4 ,no4 #b4--;,draw g5tly f ! smalle/ ( ! raspb]ries f half to a :ole p\nd ( juice1 & boil d[n 9 ?is ?ree p\nds ( ! fruit1 aft] x has be5 cru%$ ) a spoon z usual4 ,9 t5 m9utes1 if ! fruit be q ripe1 ! sug> may be add$4 ,?ree p\nds to f\r ( ! raspb]ries & _! juice1 w make a q sweet pres]ve4 ,x %\ld be gradually /irr$ 9 until dissolv$1 & n be all[$ to boil dur+ ! "t4 ,t5 or fifte5 m9utes w !n suffice g5]ally to br+ x to ! prop] degree = jelly+ firmly4 ,no4 #a4--;,f9e raspb]ries3 #e m9utes4 ,sug>1 ne>ly or q equal weight3 #ae to #bj m9utes4 ,no4 #b4--,raspb]ry-juice1 #a lb42 ripe raspb]ries1 #c lbs4 7or #d73 #aj m9utes4 ,to ea* p\nd ( fruit & juice1 sug> #c_/d lb43 #aj to #ae m9utes4 ,obs4--,all fruit jams are mu* improv$ by ! addition ( a c]ta9 portion ( juice to ! fruit :i* is boil$ d[n2 !y !n p>take m ( ! nature ( jelly4 ,,good ,,r$ ,,or ,,:ite ,,raspb]ry ,,jam4 ,boil quickly1 = tw5ty m9utes1 f\r p\nds ( ei!r r$ or :ite s\nd ripe raspb]ries 9 a p\nd & a half ( currant-juice ( ! same col\r2 take ! pan f ! fire1 /ir 9 ?ree p\nds ( sug>1 & :5 x is dissolv$1 place ! pan aga9 ov] ! fire1 & cont9ue ! boil+ = t5 m9utes long]3 keep ! pres]ve well skimm$ & /irr$ f ! beg9n+4 ,raspb]ries1 #d lbs42 currant-juice1 #a-a_/b lb43 #bj m9utes4 ,sug>1 #c lbs43 #aj m9utes4 ,,raspb]ry ,,jelly ,,= ,,flav\r+ ,,creams4 ,take ! /alks f "s q ripe & fre%ly-ga!r$ raspb]ries1 /ir !m ov] ! fire until !y r5d] _! juice freely1 !n /ra9 & weigh x2 or press x f !m ?r\gh a clo?1 & !n /ra9 x cle>2 9 ei!r case boil x = five m9utes aft] x is weigh$1 & = ea* p\nd /ir 9 a p\nd & a qu>t] ( good sug> r$uc$ q to p[d]1 sift$1 & made v hot2 boil ! pres]ve quickly = five m9utes long]1 & skim x clean4 ,! jelly ?us made w suffici5tly sweet5 ! creams )\t any additional sug>4 ,juice ( raspb]ries1 #d lbs43 #e m9utes4 ,sug>1 made hot1 #e lbs43 #e m9utes4 ,,ano!r ,,raspb]ry ,,jelly4 7,v ,good47 ,bruise ! fruit a little1 & place x high above a cle> fire1 t ! juice may be g5tly drawn f x3 x may rema9 ?us = tw5ty m9utes or long] )\t boil+1 & be simm]$ = f\r or five2 /ra9 & weigh x2 boil x quickly = tw5ty m9utes1 draw x f ! fire1 add ?ree-qu>t]s ( a p\nd ( good sug> = ea* p\nd ( juice1 & :5 ?is is dissolv$ place ! pan aga9 on ! fire1 & boil ! pres]ve fa/ f twelve to fifte5 m9utes long]2 skim x ?or\ghly1 & keep x well /irr$3 ! pres]ve w !n require r less boil+4 ,:5 x jellies 9 fall+ f ! spoon or skimm]1 x is done4 ,no?+ ( t9 or iron %\ld be us$ 9 mak+ x1 z ^! metals w conv]t its f9e r$ col\r into a dull purple4 ,fruit1 simm]$ #e to #f m9utes4 ,juice ( raspb]ries1 #d lbs43 #bj m9utes4 ,sug>1 #c lbs43 #ab to #ae m9utes4 ,or3 juice ( raspb]ries1 #d lbs42 juice ( :ite currants1 #b lbs43 #bj m9utes4 ,sug>1 #d-a_/b lbs43 #aj m9utes1 or less4 ,,r$ ,,currant ,,jelly4 ,) ?ree p>ts ( f9e ripe r$ currants fre%ly ga!r$1 & /ripp$ f ! /alks1 mix "o ( :ite currants2 put !m into a clean pres]v+-pan1 & /ir !m g5tly ov] a cle> fire until ! juice fl[s f !m freely2 !n turn !m into a f9e hair-sieve1 & let !m dra9 well1 b )\t pressure4 ,pass ! juice ?r\gh a fold$ musl9 or a jelly-bag2 weigh x1 & !n boil x fa/ = a qu>t] ( an h\r2 add = ea* p\nd1 eight ounces ( sug> co>sely p[d]$1 /ir ?is to x (f ! fire until x is dissolv$1 give ! jelly eight m9utes m ( quick boil+1 & p\r x out4 ,x w be firm1 & ( excell5t col\r & flav\r4 ,be sure to cle> (f ! scum z x rises1 bo? be=e & aft] ! sug> is put 91 or ! pres]ve w n be cle>4 ,juice ( r$ currants1 #c lbs42 juice ( :ite currants1 #a lb43 #ae m9utes4 ,sug>1 #b lbs43 #h m9utes4 ,obs4--,an excell5t jelly may be made ) equal p>ts ( ! juice ( r$ & ( :ite currants1 & ( raspb]ries1 ) ! same proportion ( sug> & degree ( boil+ z 9 ! =ego+ receipt4 ,,sup]lative ,,r$ ,,currant ,,jelly4 7,norman ,receipt47 ,/rip c>efully f ! /ems "s q ripe currants ( ! f9e/ quality1 & mix ) !m an equal weight ( good sug> r$uc$ to p[d]2 boil ^! toge!r quickly = exactly eight m9utes1 keep !m /irr$ all ! "t1 & cle> (f ! scum--:i* w be v abundant--z x rises2 !n turn ! pres]ve into a v clean sieve1 & put into small j>s ! jelly :i* runs ?r\gh x1 & :i* w be delici\s 9 flav\r1 & ( ! brighte/ col\r4 ,x %\ld be c>ri$ imm$iately1 :5 ?is is practicable1 to an extremely cool b n a damp place1 & left !re until p]fectly cold4 ,! currants :i* rema9 9 ! sieve make an excell5t jam1 p>ticul>ly if only "p ( ! jelly be tak5 f !m4 ,9 ,norm&y :]e ! fruit is ( ri*] quality ?an 9 ,engl&1 ?is pres]ve is boil$ only two m9utes1 & is bo? firm & beautifully transp>5t4 ,currants1 #c lbs42 sug>1 #c lbs43 #h m9utes4 ,obs4--,?is receipt we are told by "s ( our correspond5ts is n g5]ally q successful 9 ?is c\ntry1 z ! jelly1 ?\gh x keeps well & is ( ! f9e/ possible flav\r1 is sc>cely firm en\gh = table4 ,we h ourselves f\nd ?is to be ! case 9 cold damp seasons2 b ! pres]ve ev5 !n 0 valuable = _m purposes1 & always agreeable eat+4 ,,fr5* ,,currant ,,jelly4 ,mix "o-?ird ( :ite currants ) two ( r$1 & /ir !m ov] a g5tle fire until !y r5d] _! juice freely2 p\r x f !m1 /ra9 & weigh x2 = e f\r p\nds break ?ree ( f9e sug> into l>ge lumps1 j dip !m into cold wat]1 & :5 !y are ne>ly dissolv$ boil !m to a ?ick syrup2 /ir ?is )\t ceas+ until x falls 9 l>ge ?ick :ite masses f ! skimm]2 !n p\r 9 ! currant juice imm$iately1 & :5 ! sug> is aga9 dissolv$1 boil ! :ole quickly = five m9utes1 cle> (f ! scum p]fectly1 p\r ! jelly into j>s or w>m glasses1 & set x 9 a cool place4 ,r$ currants1 two-?irds2 :ite currants1 "o-?ird2 juice1 #d lbs42 sug> boil$ to c&y height1 #c lbs43 jelly boil$1 #e m9utes4 ,obs4--,a flav\r+ ( raspb]ries is usually giv5 to currant jelly 9 ,france1 ! pres]ve be+ !re nev] s]v$ ) any k9d ( jo9t1 z x is ) u4 ,,delici\s ,,r$ ,,currant ,,jam4 ,?is1 :i* is b an indiff]5t pres]ve :5 made 9 ! usual way1 w be f\nd a v f9e "o if ! foll[+ directions = x be obs]v$2 x w be extremely transp>5t & bright 9 col\r1 & w reta9 p]fectly ! flav\r ( ! fruit4 ,take ! currants at ! height ( _! season1 ! f9e/ t c be _h1 free f du/1 b ga!r$ on a dry day2 /rip !m ) great c>e f ! /alks1 weigh & put !m into a pres]v+-pan ) ?ree p\nds ( ! be/ sug> r$uc$ to p[d]1 to f\r p\nds ( ! fruit3 /ir !m g5tly ov] a brisk cle> fire1 & boil !m quickly = exactly eight m9utes f ! fir/ full boil4 ,z ! jam is apt to rise ov] ! top ( ! pan1 x is bett] n to fill x m ?an two-?irds1 & if ?is precaution %\ld n be suffici5t to prev5t x1 x mu/ be lift$ f ! fire & held away = an in/ant4 ,to _m ta/es1 a /ill f9] jam ?an ?is 7:i* we f9d suffici5tly sweet7 may be made ) an equal weight ( fruit & sug> boil$ toge!r = sev5 m9utes4 ,!re %\ld be great exactness ) respect to ! "t1 z bo? ! flav\r & ! brilliant col\r ( ! pres]ve w be injur$ by long] boil+4 ,r$ currants 7)\t /alks71 #d lbs42 f9e sug>1 #c lbs43 boil$ quickly1 #h m9utes4 ,or1 equal weight fruit & sug>3 #g m9utes4 ,,v ,,f9e ,,:ite ,,currant ,,jelly4 ,! fruit = ?is jelly %\ld be v :ite1 p]fectly free f du/1 & pick$ c>efully f ! /alks4 ,to e p\nd add eighte5 ounces ( d\ble ref9$ sift$ sug>1 & boil !m toge!r quickly = eight m9utes2 p\r x into a delicately clean sieve1 & f9i% x by ! directions giv5 = ! ,norman r$ currant jelly 7page #eei74 ,:ite currants1 #f lbs42 highly ref9$ sug>1 #f-c_/d lbs43 #f m9utes4 ,,:ite ,,currant ,,jam1 ,a ,,beautiful ,,pres]ve4 ,boil toge!r quickly = sev5 m9utes an equal weight ( f9e :ite currants1 /alk$ ) ! greate/ nicety1 & ( ! be/ sug> p\nd$ & pass$ ?r\gh a sieve4 ,/ir ! pres]ve g5tly ! :ole "t1 & be c>eful to skim x ?or\ghly4 ,:ite currants1 #d lbs42 be/ sug>1 #d lbs43 #g m9utes4 ,,currant ,,pa/e4 ,/alk & heat "s r$ currants z = jelly1 p\r (f ?ree p>ts ( ! juice1 :i* c be us$ = t pres]ve1 & press ! rema9d]1 ) ! pulp ( ! fruit1 closely ?r\gh a hair sieve rev]s$2 boil x briskly1 keep+ x /irr$ ! :ole "t1 until x =ms a dry pa/e2 !n = ea* p\nd 7:5 fir/ weigh$7 add sev5 ounces ( p\nd$ sug>1 & boil ! :ole f tw5ty-five to ?irty m9utes long]1 tak+ c>e t x %all n burn4 ,?is pa/e is rem>kably pleasant & refre%+ 9 cases ( fev]1 & acceptable (t5 = w9t]-dess]ts4 ,r$ currants boil$ f #e to #g m9utes1 press$ ) "o-f\r? ( _! juice ?r\gh a sieve1 boil$ f #a-a_/b to #b h\r4 ,to ea* p\nd #g oz4 p\nd$ sug>3 #be to #cj m9utes4 ,obs4--,confection]s add ! pulp1 aft] x is boil$ dry1 to an equal weight ( sug> at ! c&y height3 by mak+ trial ( ! two me?ods1 ! read] c decide on ! bett] "o4 ,,f9e ,,black ,,currant ,,jelly4 ,/ir "s black currants ov] ! fire until !y h yield$ _! juice2 /ra91 weigh1 & boil x = tw5ty m9utes2 add to x ?ree p\nds & a half ( sift$ sug> ( good quality1 made q hot1 & :5 x is dissolv$ boil ! jelly = five m9utes only1 cle>+ (f ! scum ) c>e4 ,?is1 ?\gh an excell5t pres]ve1 is too sweet = our own ta/e1 & we ?9k "o made ) less sug> likely to be m acceptable 9 cases ( indisposition g5]ally4 ,juice ( black currants1 #d lbs43 #bj m9utes4 ,sug>1 #c-a_/b lbs43 #e m9utes4 ,,common ,,black ,,currant ,,jelly4 ,boil f ?ree to six p\nds ( ! juice rapidly = tw5ty m9utes1 /irr+ x well2 !n mix ) x (f ! fire1 half a p\nd ( sug> = ea* p\nd ( juice1 & cont9ue ! boil+ = t5 m9utes4 ,juice ( black currants1 #c to #f lbs43 #bj m9utes4 ,to ea* p\nd juice #a_/b lb4 good sug>3 #aj m9utes4 ,obs4--,?is jelly may be made ) ,lisbon sug>1 b w !n require r m boil+4 ,,black ,,currant ,,jam ,,& ,,m>malade4 ,no fruit jellies s easily z black currants :5 !y are ripe2 & _! juice is s ri* & ?ick t x w be> ! addition ( a v small quantity ( wat] sometimes1 )\t caus+ ! pres]ve to m\ld4 ,:5 ! currants h be5 v du/y1 we h occasionally _h !m wa%$ & dra9$ be=e !y 7 us$1 )\t any injuri\s effects4 ,jam boil$ d[n 9 ! usual mann] ) ?is fruit is (t5 v dry4 ,x may be greatly improv$ by tak+ out ne>ly half ! currants :5 x is ready to be pott$1 press+ !m well aga9/ ! side ( ! pres]v+-pan to extract ! juice3 ?is leaves ! rema9d] f> m liquid & refre%+ ?an :5 ! sk9s are all reta9$4 ,ano!r mode ( mak+ f9e black currant jam--z well z t ( any o!r fruit--is to add "o p\nd at lea/ ( juice1 extract$ z = jelly1 to two p\nds ( ! b]ries1 & to all[ sug> = x 9 ! same proportion z direct$ = ea* p\nd ( !m4 ,= m>malade or pa/e1 :i* is mo/ useful 9 affections ( ! ?roat & *e/1 ! currants mu/ be /ew$ t5d] 9 _! own juice1 & !n rubb$ ?r\gh a sieve4 ,aft] t5 m9utes' boil+1 sug> 9 f9e p[d] mu/ be /irr$ gradually to ! pulp1 (f ! fire1 until x is dissolv$3 a few m9utes m ( boil+ w !n suffice to r5d] ! pres]ve ?ick1 & x w become q firm :5 cold4 ,m or less sug> c be add$ to ! ta/e1 b x is n g5]ally lik$ v sweet4 ,be/ black currant jam4--,currants1 #d lbs42 juice ( currants1 #b lbs43 #ae to #bj m9utes' g5tle boil+4 ,sug>1 #c to #d lbs43 #aj m9utes4 ,m>malade1 or pa/e ( black currants4--,fruit1 #d lbs43 /ew$ 9 its own juice #ae m9utes1 or until q s(t4 ,pulp boil$ #aj m9utes4 ,sug>1 f #g to #i oz4 to ! lb43 #aj to #ad m9utes4 ,obs4--,! foll[+ are ! receipts orig9ally ins]t$ 9 ?is "w1 & :i* we leave unalt]$4 ,to six p\nds ( ! fruit1 /ripp$ c>efully f ! /alks1 add f\r p\nds & a half ( sug>4 ,let !m heat g5tly1 b z soon z ! sug> is dissolv$ boil ! pres]ve rapidly = fifte5 m9utes4 ,a m common k9d ( jam may be made by boil+ ! fruit by itself f t5 to fifte5 m9utes1 & = t5 m9utes aft] half its weight ( sug> has be5 add$ to x4 ,black currants1 #f lbs42 sug>1 #d-a_/b lbs43 #ae m9utes4 ,or3 fruit1 #f lbs43 #aj to #ae m9utes4 ,sug>1 #c lbs43 #aj m9utes4 ,obs4--,!re are few prep>ations ( fruit s refre%+ & s useful 9 illness z ^? ( black currants1 & x is !re=e advisable always to h a /ore ( !m1 & to h !m well & c>efully made4 ,,nurs]y ,,pres]ve4 ,take ! /ones f a c\ple ( p\nds ( ,k5ti% *]ries1 & boil !m tw5ty m9utes2 !n add to !m a p\nd & a half ( raspb]ries1 & an equal quantity ( r$ & ( :ite currants1 all weigh$ aft] !y h be5 cle>$ f _! /ems4 ,boil ^! toge!r quickly = tw5ty m9utes2 mix ) !m ?ree p\nds & a qu>t] ( common sug>1 & give ! pres]ve fifte5 m9utes m ( quick boil+4 ,a p\nd & a half ( gooseb]ries may be sub/itut$ = ! *]ries2 b !y w n require any /ew+ be=e !y are add$ to ! o!r fruits4 ,! jam mu/ be well /irr$ f ! beg9n+1 or x w burn to ! pan4 ,k5ti% *]ries1 #b lbs43 #bj m9utes4 ,raspb]ries1 r$ currants1 & :ite currants1 ( ea* #a-a_/b lb43 #bj m9utes4 ,sug>1 #c-a_/d lbs43 #ae m9utes4 ,,ano!r ,,good ,,common ,,pres]ve4 ,boil toge!r1 9 equal or unequal portions 7= ?is is immat]ial71 any k9ds ( e>ly fruit1 until !y c be press$ ?r\gh a sieve2 weigh1 & !n boil ! pulp ov] a brisk fire = half an h\r2 add half a p\nd ( sug> = ea* p\nd ( fruit1 & aga9 boil ! pres]ve quickly1 keep+ x well /irr$ & skimm$1 f fifte5 to tw5ty m9utes4 ,*]ries1 unless !y be morellas1 mu/ fir/ be /ew$ t5d] ap>t1 z !y w require a mu* long] "t to make !m s ?an any o!r ( ! fir/ summ] fruits4 ,a ,,good ,m,,lange1 ,,or ,,mix$ ,,pres]ve4 ,boil = ?ree-qu>t]s ( an h\r 9 two p\nds ( cle> r$ gooseb]ry juice1 "o p\nd ( v ripe gre5gages1 weigh$ aft] !y h be5 p>$ & /on$2 !n /ir to !m "o p\nd & a half ( good sug>1 & boil !m quickly aga9 = tw5ty m9utes4 ,if ! quantity ( pres]ve be mu* increas$1 ! "t ( boil+ x mu/ be s likewise3 ?is is always bett] done be=e ! sug> is add$4 ,juice ( ripe gooseb]ries1 #b lbs42 gre5gages1 p>$ & /on$1 #a lb43 #c_/d h\r4 ,sug>1 #a-a_/b lb43 #bj m9utes4 ,,groseill,e4 7,ano!r good pres]ve47 ,cut ! tops & /alks f a gallon or m ( well-flav\r$ ripe gooseb]ries1 ?r[ !m into a l>ge pres]v+-pan1 boil !m = t5 m9utes1 & /ir !m (t5 ) a wood5 spoon2 !n pass bo? ! juice & pulp ?r\gh a f9e sieve1 & to e ?ree p\nds' weight ( ^! add half a p9t ( raspb]ry-juice1 & boil ! :ole briskly = ?ree-qu>t]s ( an h\r2 draw ! pan aside1 /ir 9 = ! above portion ( fruit1 two p\nds ( sug>1 & :5 x is dissolv$ r5ew ! boil+ = fifte5 m9utes long]4 ,ripe gooseb]ries1 boil$ #aj m9utes4 ,pulp & juice ( gooseb]ries1 #f lbs42 raspb]ry-juice1 #a p9t3 #c_/d h\r4 ,sug>1 #d lbs43 #ae m9utes4 ,obs4--,:5 m conv5i5t1 a portion ( raspb]ries c be boil$ ) ! gooseb]ries at fir/4 ,,sup]ior ,,p9e-,,apple ,,m>malade4 7,a ,new ,receipt47 ,! m>ket-price ( our ,engli% p9es is g5]ally too high to p]mit _! be+ v commonly us$ = pres]ve2 & ?\gh "s ( ^? import$ f ! ,we/ ,indies are suffici5tly well-flav\r$ to make excell5t jam1 !y mu/ be select$ ) judgm5t = ! purpose1 or !y w possibly n answ] = x4 ,!y %\ld be fully ripe1 b p]fectly s\nd3 %\ld ! /alk end appe> m\ldy or discol\r$1 ! fruit %\ld be reject$4 ,! degree ( flav\r :i* x possesses may be asc]ta9$ ) tol]able accuracy by its od\r2 = if ( good quality1 & fit = use1 x w be v fragrant4 ,aft] ! r9ds h be5 p>$ (f1 & e d>k speck tak5 f ! fle%1 ! p9es may be rasp$ on a f9e & delicately clean grat]1 or slic$ ?91 cut up quickly into dice1 & p\nd$ 9 a /one or m>ble mort>2 or a portion may be grat$1 & ! rema9d] r$uc$ to pulp 9 ! mort>4 ,weigh1 & !n heat & boil x g5tly = t5 m9utes2 draw x f ! fire1 & /ir to x by degrees f\rte5 ounces ( sug> to ! p\nd ( fruit2 boil x until x ?ick5s & becomes v transp>5t1 :i* x w be 9 ab\t fifte5 m9utes1 %\ld ! quantity be small3 x w require a r long] "t if x be l>ge4 ,! sug> ought to be ( ! be/ quality & beat5 q to p[d]2 & = ?is1 z well z = e o!r k9d ( pres]ve1 x %\ld be dry4 ,a rem>kably f9e m>malade may be comp\nd$ ( ,engli% p9es only1 or ev5 ) "o ,engli% p9e ( sup]ior gr[?1 & two or ?ree ( ! ,we/ ,indian mix$ ) x2 b all :5 us$ %\ld be fully ripe1 )\t at all v]g+ on decay2 = 9 no o!r /ate w _! delici\s flav\r be 9 its p]fection4 ,9 mak+ ! jam always avoid plac+ ! pres]v+-pan flat ^u ! fire1 z ?is ( itself w (t5 conv]t :at w\ld o!rwise be excell5t pres]ve1 into a /range sort ( comp\nd1 = :i* x is difficult to f9d a "n1 & :i* results f ! sug> be+ subject$--:5 9 comb9ation ) ! acid ( ! fruit--to a degree ( heat :i* conv]ts x into c>amel or highly-boil$ b>ley-sug>4 ,:5 !re is no regul> pres]v+-/ove1 a flat trivet %\ld be securely plac$ across ! fire ( ! kit*5-range to raise ! pan f imm$iate contact ) ! burn+ coals1 or *>coal4 ,x is bett] to grate d[n1 ?an to p\nd ! fruit = ! pres5t receipt %\ld any p>ts ( x be ev] s slightly t\gh2 & x %\ld !n be sl[ly /ew$ until q t5d] be=e any sug> is add$ to x2 or ) only a v small quantity /irr$ 9 %\ld x become too dry4 ,a sup]ior m>malade ev5 to ?is1 might probably be made by add+ to ! rasp$ p9es a little juice drawn by a g5tle heat1 or express$ cold1 f inf]ior portions ( ! fruit2 b ?is is only supposition4 ,a ,,f9e ,,pres]ve ,,( ,,! ,,gre5 ,,orange ,,plum4 7,sometimes call$ ! ,/onewood plum47 ,?is fruit1 :i* is v insipid :5 ripe1 makes an excell5t pres]ve if us$ :5 at its full gr[?1 b :ile x is /ill q h>d & gre54 ,take (f ! /alks1 weigh ! plums1 !n ga% !m well 7) a silv] knife1 if conv5i5t7 z !y are ?r[n into ! pres]v+-pan1 & keep !m g5tly /irr$ )\t ceas+ ov] a mod]ate fire1 until !y h yield$ suffici5t juice to prev5t _! burn+2 aft] ?is1 boil !m quickly until ! /ones are entirely deta*$ f ! fle% ( ! fruit4 ,take !m out z !y appe> on ! surface1 & :5 ! pres]ve looks q smoo? & is well r$uc$1 /ir 9 ?ree-qu>t]s ( a p\nd ( sug> beat5 to a p[d]1 = ea* p\nd ( ! plums1 & boil ! :ole v quickly = half an h\r or m4 ,put x1 :5 done1 into small m\lds or pans1 & x w be suffici5tly firm :5 cold to turn out well3 x w also be transp>5t1 ( a f9e gre5 col\r1 & v agreeable 9 flav\r4 ,orange plums1 :5 gre51 #f lbs43 #dj to #fj m9utes4 ,sug>1 #d-a_/b lbs43 #cj to #ej m9utes4 ,obs4--,! blan*$ k]nels ( "p ( ! fruit %\ld be add$ to ?is pres]ve a few m9utes be=e x is p\r$ out3 if too long boil$ 9 x !y w become t\gh4 ,!y %\ld always be wip$ v dry aft] !y are blan*$4 ,,gre5gage ,,jam1 ,,or ,,m>malade4 ,:5 ! plums are ?or\ghly ripe1 take (f ! sk9s1 /one1 weigh1 & boil !m quickly )\t sug> = fifty m9utes1 keep+ !m well /irr$2 !n to e f\r p\nds add ?ree ( good sug> r$uc$ q to p[d]1 boil ! pres]ve f five to eight m9utes long]1 & cle> (f ! scum p]fectly be=e x is p\r$ into ! j>s4 ,:5 ! fle% ( ! fruit w n sep>ate easily f ! /ones1 weigh & ?r[ ! plums :ole into ! pres]v+-pan1 boil !m to a pulp1 pass !m ?r\gh a sieve1 & d$uct ! weight ( ! /ones f !m :5 apportion+ ! sug> to ! jam4 ,! ,orleans plum may be sub/itut$ = gre5gages 9 ?is receipt4 ,gre5gages1 /on$ & sk9n$1 #f lbs43 #ej m9utes4 ,sug>1 #d-a_/b lbs43 #e to #h m9utes4 ,,pres]ve ,,( ,,! ,,magnum ,,bonum1 ,,or ,,mogul ,,plum4 ,prep>e1 weigh1 & boil ! plums = =ty m9utes2 /ir to !m half _! weight ( good sug> beat5 f9e1 & :5 x is dissolv$ cont9ue ! boil+ = t5 additional m9utes1 & skim ! pres]ve c>efully dur+ ! "t4 ,?is is an excell5t m>malade1 b x may be r5d]$ ri*] by increas+ ! proportion ( sug>4 ,! blan*$ k]nels ( a portion ( ! fruit /ones w mu* improve its flav\r1 b !y %\ld be mix$ ) x only two or ?ree m9utes be=e x is tak5 f ! fire4 ,:5 ! plums are n entirely ripe1 x is difficult to free !m f ! /ones & sk9s3 !y %\ld !n be boil$ d[n & press$ ?r\gh a sieve1 z direct$ = gre5gages1 9 ! receipt above4 ,mogul plums1 sk9n$ & /on$1 #f lbs43 #dj m9utes4 ,sug>1 #c lbs43 #e to #h m9utes4 ,,to ,,dry ,,or ,,pres]ve ,,mogul ,,plums ,,9 ,,syrup4 ,p>e ! plums1 b d n remove ! /alks or /ones2 take _! weight ( dry sift$ sug>1 lay !m into a deep di% or b[l1 & /rew x ov] !m2 let !m rema9 ?us = a night1 !n p\r !m g5tly into a pres]v+-pan ) all ! sug>1 heat !m sl[ly1 & let !m j simm] = five m9utes2 9 two days repeat ! process1 & d s aga9 & aga9 at an int]val ( two or ?ree days1 until ! fruit is t5d] & v cle>2 put x !n into j>s1 & keep x 9 ! syrup1 or dra9 & dry ! plums v gradually1 z direct$ = o!r fruit4 ,:5 !y are n suffici5tly ripe = ! sk9 to "p f !m readily1 !y mu/ be cov]$ ) spr+ wat]1 plac$ ov] a sl[ fire1 & j scald$ until x c be /ripp$ f !m easily4 ,!y may also be entirely prep>$ by ! receipt = dri$ apricots :i* foll[s1 a page or two f ?is4 ,,mussel ,,plum ,,*eese ,,& ,,jelly4 ,fill l>ge /one j>s ) ! fruit1 :i* %\ld be ripe1 dry1 & s\nd2 set !m into an ov5 f :i* ! bread has be5 drawn sev]al h\rs1 & let !m rema9 all night2 or1 if ?is _c conv5i5tly be done1 place !m 9 pans ( wat]1 & boil !m g5tly until ! plums are t5d]1 & h yield$ _! juice to ! utmo/4 ,p\r ?is f !m1 /ra9 x ?r\gh a jelly bag1 weigh1 & !n boil x rapidly = tw5ty-five m9utes4 ,h ready1 brok5 small1 ?ree p\nds ( sug> = f\r ( ! juice1 /ir !m toge!r until x is dissolv$1 & !n cont9ue ! boil+ quickly = t5 m9utes long]1 & be c>eful to remove all ! scum4 ,p\r ! pres]ve into small m\lds or pans1 & turn x out :5 x is want$ = table3 x w be v f9e1 bo? 9 col\r & 9 flav\r4 ,juice ( plums1 #d lbs43 #be m9utes4 ,sug>1 #c lbs43 #aj m9utes4 ,! *eese4--,sk9 & /one ! plums f :i* ! juice has be5 p\r$1 & aft] hav+ weigh$1 boil !m an h\r & a qu>t] ov] a brisk fire1 & /ir !m con/antly2 !n to ?ree p\nds ( fruit add "o ( sug>1 beat5 to p[d]2 boil ! pres]ve = ano!r half h\r1 & press x into %all[ pans or m\lds4 ,plums1 #c lbs43 #a-a_/d h\r4 ,sug>1 #a lb43 #cj m9utes4 ,,apricot ,,m>malade4 ,?is may be made ei!r by ! receipt = gre5gage1 or ,mogul plum m>malade2 or ! fruit may fir/ be boil$ q t5d]1 !n rubb$ ?r\gh a sieve1 & mix$ ) ?ree-qu>t]s ( a p\nd ( sug> to ! p\nd ( apricots3 f tw5ty to ?irty m9utes w boil x 9 ?is case4 ,a ri*] pres]ve /ill is produc$ by tak+ (f ! sk9s1 & divid+ ! plums 9 halves or qu>t]s1 & leav+ !m = "s h\rs ) _! weight ( f9e sug> /rew$ ov] !m be=e !y are plac$ on ! fire2 !y are !n heat$ sl[ly & g5tly simm]$ = ab\t half an h\r4 ,,to ,,dry ,,apricots4 7,a quick & easy me?od47 ,wipe g5tly1 split1 & /one "s f9e apricots :i* are n ov]-ripe2 weigh1 & arrange !m ev5ly 9 a deep di% or b[l1 & /rew 9 f\rte5 ounces ( sug> 9 f9e p[d]1 to ea* p\nd ( fruit2 on ! foll[+ day turn ! :ole c>efully into a pres]v+-pan1 let ! apricots heat sl[ly1 & simm] !m v s(tly = six m9utes1 or = an in/ant long]1 %\ld !y n 9 t "t be q t5d]4 ,let !m rema9 9 ! syrup = a day or two1 !n dra9 & spread !m s+ly on di%es to dry4 ,to ea* p\nd ( apricots1 #ad oz4 ( sug>2 to /& #a night1 to be simm]$ f #f to #h m9utes1 & left 9 syrup #b or #c days4 ,,dri$ ,,apricots4 7,fr5* ,receipt47 ,take apricots :i* h atta9$ _! full gr[? & col\r1 b be=e !y beg9 to s(t52 weigh1 & wipe !m lightly2 make a small incision across ! top ( ea* plum1 pass ! po9t ( a knife ?r\gh ! /alk end1 & g5tly pu% out ! /ones )\t break+ ! fruit2 next1 put ! apricots into a pres]v+-pan1 ) suffici5t cold wat] to float !m easily2 place x ov] a mod]ate fire1 & :5 x beg9s to boil1 %\ld ! apricots be q t5d]1 lift !m out & ?r[ !m into m cold wat]1 b simm] !m1 o!rwise1 until !y are s4 ,take ! same weight ( sug> t !re 0 ( ! fruit be=e x 0 /on$1 & boil x = t5 m9utes ) a qu>t ( wat] to ! f\r p\nds2 skim ! syrup c>efully1 ?r[ 9 ! apricots 7:i* %\ld previ\sly be well dra9$ on a s(t clo?1 or on a sieve71 simm] !m = "o m9ute1 & set !m by 9 x until ! foll[+ day1 !n dra9 x f !m1 boil x = t5 m9utes1 & p\r x on !m ! in/ant x is tak5 f ! fire2 9 =ty-eight h\rs repeat ! process1 & :5 ! syrup has boil$ t5 m9utes1 put 9 ! apricots1 & simm] !m f two to f\r m9utes1 or until !y look q cle>4 ,!y may be /or$ 9 ! syrup until want$ = dry+1 or dra9$ f x1 laid sep>ately on slates or di%es1 & dri$ v gradually3 ! blan*$ k]nels may be put inside ! fruit1 or add$ to ! syrup4 ,apricots1 #d lbs41 scald$ until t5d]2 sug> #d lbs42 wat]1 #a qu>t3 #aj m9utes4 ,apricots1 9 syrup1 #a m9ute2 left #bd h\rs4 ,syrup1 boil$ aga91 #aj m9utes1 & p\r$ on fruit3 /& #b days4 ,syrup1 boil$ aga91 #aj m9utes1 & apricots #b to #d m9utes1 or until cle>4 ,obs4--,! syrup %\ld be q ?ick :5 ! apricots are put 9 = ! la/ "t2 b bo? fruit & sug> v>y s mu* 9 quality & 9 ! degree ( boil+ :i* !y require1 t no inv>iable rule c be giv5 = ! latt]4 ,! apricot syrup /ra9$ v cle>1 & mix$ ) twice its measure ( pale ,fr5* br&y1 makes an agreeable liqueur1 :i* is mu* improv$ by infus+ 9 x = a few days half an ounce ( ! fruit-k]nels1 blan*$ & bruis$1 to ! qu>t ( liquor4 ,we h f\nd t *]ries prep>$ by ei!r ( ! receipts :i* we h giv5 = pres]v+ !m ) sug>1 if ?r[n into ! apricot syrup :5 p>tially dri$1 j scald$ 9 x1 & left = a =tnight1 !n dra9$ & dri$ z usual1 become a delici\s sweetmeat4 ,mussel1 imp]atrice1 or any o!r plums1 :5 q ripe1 if simm]$ 9 x v g5tly until !y are t5d]1 & left = a few days to imbibe its flav\r1 !n dra9$ & f9i%$ z usual1 are likewise excell5t4 ,,pea* ,,jam1 ,,or ,,m>malade4 ,! fruit = ?is pres]ve1 :i* is a v delici\s "o1 %\ld be f9ely flav\r$1 & q ripe1 ?\gh p]fectly s\nd4 ,p>e1 /one1 weigh1 & boil x quickly = ?ree-qu>t]s ( an h\r1 & d n fail to /ir x (t5 dur+ ! "t2 draw x f ! fire1 & mix ) x t5 ounces ( well-ref9$ sug>1 roll$ or beat5 to p[d]1 = ea* p\nd ( ! pea*es2 cle> x c>efully f scum1 & boil x briskly = five m9utes2 ?r[ 9 ! /ra9$ juice ( "o or two good lemons2 cont9ue ! boil+ = ?ree m9utes only1 & p\r out ! m>malade4 ,two m9utes aft] ! sug> is /irr$ to ! fruit1 add ! blan*$ k]nels ( "p ( ! pea*es4 ,pea*es1 /on$ & p>$1 #d lbs42 #c_/d h\r4 ,sug>1 #b-a_/b lbs43 #b m9utes4 ,blan*$ pea*-k]nels3 #c m9utes4 ,juice ( #b small lemons3 #c m9utes4 ,obs4--,?is jam1 l mo/ o!rs1 is improv$ by press+ ! fruit ?r\gh a sieve aft] x has be5 p>tially boil$4 ,no?+ c be f9] ?an its flav\r1 :i* w\ld be injur$ by add+ ! sug> at fir/2 & a l>g] proportion r5d]s x cloy+ly sweet4 ,nect>9es & pea*es mix$1 make an admirable pres]ve4 ,,to ,,pres]ve1 ,,or ,,to ,,dry ,,pea*es ,,or ,,nect>9es4 7,an easy & excell5t ,receipt47 ,! fruit %\ld be f9e1 fre%ly ga!r$1 & fully ripe1 b /ill 9 its p]fection4 ,p>e1 halve1 & weigh x aft] ! /ones are remov$2 lay x into a deep di%1 & /rew ov] x an equal weight ( highly ref9$ p\nd$ sug>2 let x rema9 until ?is is ne>ly dissolv$1 !n lift ! fruit g5tly into a pres]v+-pan1 p\r ! juice & sug> to x1 & heat ! :ole ov] a v sl[ fire2 let x j simm] = t5 m9utes1 !n turn x s(tly into a b[l1 & let x rema9 = two days2 repeat ! sl[ heat+ & simm]+ at int]vals ( two or ?ree days1 until ! fruit is q cle>1 :5 x may be pott$ 9 ! syrup1 or dra9$ f x1 & dri$ ^u l>ge clean slates or di%es1 or ^u wire-sieves4 ,! flav\r w be excell5t4 ,! /ra9$ juice ( a lemon may be add$ to ! syrup1 ) good effect1 t[>ds ! end ( ! process1 & an additional ounce or two ( sug> all[$ = x4 ,,damson ,,jam4 7,,v ,,good47 ,! fruit = ?is jam %\ld be fre%ly ga!r$ & q ripe4 ,split1 /one1 weigh1 & boil x quickly = =ty m9utes2 !n /ir 9 half its weight ( good sug> r\ghly p[d]$1 & :5 x is dissolv$1 give ! pres]ve fifte5 m9utes additional boil+1 keep+ x /irr$1 & ?or\ghly skimm$4 ,damsons1 /on$1 #f lbs43 #dj m9utes4 ,sug>1 #c lbs43 #ae m9utes4 ,obs4--,a m ref9$ pres]ve is made by press+ ! fruit ?r\gh a sieve aft] x is boil$ t5d]2 b ! jam is excell5t )\t4 ,,damson ,,jelly4 ,bake sep>ately 9 a v sl[ ov51 or boil 9 a pan or copp] ( wat] z describ$ at page #dig1 any numb] ( f9e ripe damsons1 & "o-?ird ! quantity ( bullaces1 or ( any o!r pale plums1 z a portion ( _! juice w1 to mo/ ta/es1 improve1 by s(t5+ ! flav\r ( ! pres]ve1 & w r5d] ! col\r bright]4 ,p\r (f ! juice cle> f ! fruit1 /ra9 & weigh x2 boil x quickly )\t sug> = tw5ty-five m9utes1 draw x f ! fire1 /ir into x t5 ounces ( good sug> = ea* p\nd ( juice1 & boil x quickly f six to t5 m9utes long]1 c>efully cle>+ (f all ! scum4 ,! jelly mu/ be (t5 /irr$ be=e ! sug> is add$1 & con/antly aft]w>ds4 ,,damson1 ,,or ,,r$ ,,plum ,,solid4 7,,good47 ,p\r ! juice f "s damsons :i* h /ood = a night 9 a v cool ov51 or be5 /ew$ 9 a j> plac$ 9 a pan ( wat]2 weigh & put x into a pres]v+-pan ) a p\nd & f\r ounces ( pe>ma9s 7or ( any o!r f9e boil+ apples71 p>$1 cor$1 & qu>t]$1 to ea* p\nd ( ! juice2 boil ^! toge!r1 keep+ !m well /irr$1 f tw5ty-five to ?irty m9utes1 !n add ! sug>1 & :5 x is ne>ly dissolv$1 cont9ue ! boil+ = t5 m9utes4 ,?is1 if done ) exactness1 w give a p]fectly smoo? & firm pres]ve1 :i* may be m\ld$ 9 small %apes1 & turn$ out = table4 ,! juice ( any good r$ plum may be us$ = x in/ead ( t ( damsons4 ,to ea* p\nd cle> damson-juice1 #a-a_/d lb4 pe>ma9s 7or o!r good apples71 p>$ & cor$3 #be to #cj m9utes4 ,sug>1 #ad oz43 #aj m9utes4 ,,excell5t ,,damson ,,*eese4 ,:5 ! fruit has be5 bak$ or /ew$ t5d]1 z direct$ above1 dra9 (f ! juice1 sk9 & /one ! damsons1 p\r back to !m f a ?ird to half ( _! juice1 weigh & !n boil !m ov] a cle> brisk fire1 until !y =m q a dry pa/e2 add six ounces ( p\nd$ sug> = ea* p\nd ( ! plums2 /ir !m (f ! fire until ?is is dissolv$1 & boil ! pres]ve aga9 )\t quitt+ or ceas+ to /ir x1 until x leaves ! pan q dry1 & adh]es 9 a mass to ! spoon4 ,if x %\ld n /ick to ! f+]s :5 lightly t\*$1 x w be suffici5tly done to keep v long2 press x quickly into pans or m\lds2 lay on x a pap] dipp$ 9 _s :5 x is p]fectly cold2 tie ano!r fold ov] x1 & /ore x 9 a dry place4 ,bullace *eese is made 9 ! same mann]1 & almo/ any k9d ( plum w make an agreeable pres]ve ( ! sort4 ,to ea* p\nd ( fruit1 p>$1 /on$1 & mix$ ) ! juice & boil$ q dry1 #f oz4 ( p\nd$ sug>1 boil$ aga9 to a dry pa/e4 ,,r$ ,,grape ,,jelly4 ,/rip f _! /alks "s f9e ripe black-clu/] grapes1 & /ir !m ) a wood5 spoon ov] a g5tle fire until all h bur/1 & ! juice fl[s freely f !m2 /ra9 x (f )\t pressure1 & pass x ?r\gh a jelly-bag1 or ?r\gh a twice-fold$ musl92 weigh & !n boil x rapidly = tw5ty m9utes2 draw x f ! fire1 /ir 9 x until dissolv$1 f\rte5 ounces ( good sug>1 r\ghly p[d]$1 to ea* p\nd ( juice1 & boil ! jelly quickly = fifte5 m9utes long]1 keep+ x con/antly /irr$1 & p]fectly well skimm$4 ,x w be v cle>1 & ( a beautiful pale rose-col\r4 ,juice ( black-clu/] grapes3 #bj m9utes4 ,to ea* p\nd ( juice1 #ad oz4 good sug>3 #ae m9utes4 ,obs4--,we h prov$ ?is jelly only ) ! k9d ( grape :i* we h nam$1 b !re is little d\bt t f9e purple grapes ( any sort w\ld answ] = x well4 ,,engli% ,,guava4 7,a firm1 cle>1 bright ,jelly47 ,/rip ! /alks f a gallon or two ( ! l>ge k9d ( bullaces call$ ! %eph]d's bullace2 give "p ( !m a cut1 put !m into /one j>s1 & ?r[ into "o ( !m a p\nd or two ( imp]atrice plums1 if !y c be obta9$2 put ! j>s into pans ( wat]1 & boil !m z direct$ at page #dig2 !n dra9 (f ! juice1 pass x ?r\gh a ?ick /ra9] or jelly-bag1 & weigh x2 boil x quickly f fifte5 to tw5ty m9utes2 take x f ! fire1 & /ir 9 x till dissolv$ ?ree-qu>t]s ( a p\nd ( sug> to ! p\nd ( juice2 remove ! scum ) c>e1 & boil ! pres]ve aga9 quickly f eight to twelve m9utes1 or long] %\ld x n !n jelly firmly on ! skimm]4 ,:5 ! fruit is v acid1 an equal weight ( juice & sug> may be mix$ toge!r 9 ! fir/ in/ance1 & boil$ briskly = ab\t tw5ty m9utes4 ,x is impossible to indicate ! precise "t :i* ! jelly w require1 s mu* dep5ds on ! quality ( ! plums1 & on ! degree ( boil+ previ\sly giv5 to !m 9 ! wat]-ba?4 ,:5 prop]ly made x is rem>kably transp>5t & v firm4 ,x %\ld be p\r$ into %all[ pans or small m\lds1 & turn$ f !m be=e x is s]v$4 ,:5 ! imp]atrice plum _c be procur$1 any o!r t w give a pale r$ col\r to ! juice w answ]4 ,! bullaces alone make an admirable pres]ve2 & ev5 ! common] k9ds af=d an excell5t "o4 ,juice ( ! %eph]d's bullace & imp]atrice1 or o!r r$ plum1 #d lbs43 #ae to #bj m9utes4 ,sug>1 #c lbs43 #h to #ab m9utes4 ,or juice ( bullaces & sug>1 equal weight3 #bj m9utes4 ,obs4--,aft] ! juice has be5 p\r$ f ! plums !y may be /on$1 p>$1 weigh$1 & boil$ to a pa/e2 !n six ounces ( sug> add$ to ! p\nd1 & ! boil+ cont9u$ until ! pres]ve is aga9 v dry2 a small portion ( ! juice %\ld be left ) ! fruit = ?is4 ,,v ,,f9e ,,imp]atrice ,,plum ,,m>malade4 ,weigh six p\nds ( ! fruit :5 x is q ripe1 b be=e ! fro/ has t\*$ x2 give ea* plum a cut z x is ?r[n into ! pres]v+-pan1 & :5 all are done boil !m f ?irty-five to =ty m9utes1 tak+ out ! /ones z !y rise to ! surface1 :5 !y are q deta*$ f ! fle% ( ! fruit4 ,draw back ! pan f ! fire1 /ir 9 two p\nds ( good sug> beat5 to p[d]1 & boil ! pres]ve quickly = fifte5 m9utes4 ,! imp]atrice plum is ( itself s sweet t ?is proportion ( sug> makes ) x a v ri* pres]ve4 ,imp]atrice plums 7)\t ! /alks7 #f lbs43 boil$ #ce to #dj m9utes4 ,sug> #b lbs4 7add$ aft] ! /ones are out73 #ae m9utes4 ,obs4--,"s slight tr\ble w\ld be avoid$ by press+ ! fruit ?r\gh a sieve aft] ! fir/ boil+2 b we d n ?9k ! m>malade w\ld be improv$ by be+ fre$ f ! sk9s ( ! plums4 ,,to ,,dry ,,imp]atrice ,,plums4 7,an easy me?od47 ,put !m into j>s1 or wide-neck$ bottles1 ) half a p\nd ( good sug>1 roll$ or p\nd$1 to twice ! weight ( fruit2 set !m into a v cool ov5 = f\r or five h\rs2 or1 if m conv5i5t1 place !m1 ) a little hay betwe5 !m1 9 a pan ( cold wat] & boil !m g5tly = r m ?an ?ree h\rs4 ,leave !m 9 ! syrup = a few days1 & f9i% !m z direct$ = ! dry+ ( o!r fruits4 ,tie a bladd] ov] ! necks ( ! j>s or bottles be=e !y are plac$ 9 ! pan ( wat]1 & fa/5 two or ?ree folds ( pap] ov] ! =m]1 or cork ! bottles :5 ! fruit is to be bak$4 ,! sug> %\ld be put 9 aft] ! fruit1 )\t be+ %ak5 d[n2 x w !n dissolve gradually1 & be absorb$ by x equally4 ,to ea* p\nd ( plums1 #h ounces p\nd$ sug>3 bak$ 9 cool ov5 #d or #e h\rs1 or /eam$ #c h\rs4 ,,to ,,bottle ,,fruit ,,= ,,w9t] ,,use4 ,ga!r ! fruit 9 ! middle ( ! day 9 v dry wea!r2 /rip (f ! /alks1 & h 9 read9ess "s p]fectly clean & dry wide-neck$ bottles2 turn ea* ( ^! ! in/ant be=e x is fill$1 ) ! neck d[nw>ds1 & hold 9 x two or ?ree light$ mat*es3 drop 9 ! fruit be=e ! vap\r escapes1 %ake x g5tly d[n1 press 9 "s new corks1 dip ! necks ( ! bottles into melt$ res91 set !m at night into an ov5 f :i* ! bread has be5 drawn six or sev5 h\rs at lea/1 & let !m rema9 until ! morn+3 if ! heat be too great ! bottles w bur/4 ,currants1 *]ries1 damsons1 gre5gages1 & v>i\s o!r k9ds ( plums w rema9 good = q twelve mon?s :5 bottl$ ?us1 if /or$ 9 a dry place4 ,to /eam ! fruit1 put ! bottles into a copp] or o!r vessel up to _! necks 9 cold wat]1 ) a little hay betwe5 & "u !m2 light ! fire1 let ! wat] heat sl[ly1 & keep x at ! po9t ( g5tle simm]+ until ! fruit is suffici5tly scald$4 ,"s k9ds w ( c\rse require a mu* long] "t ?an o!rs4 ,f half to ?ree qu>t]s ( an h\r w be suffici5t = gooseb]ries1 currants1 & raspb]ries2 b ! appe>ance ( all w be/ d5ote _! be+ done4 ,:5 !y h sunk almo/ half ! dep? ( ! bottles1 & ! sk9s are %rivell$1 ext+ui% ! fire1 b leave !m 9 ! wat] until x is q cold2 !n wipe & /ore ! bottles 9 a dry place4 ,a bit ( moi/5$ bladd] ti$ ov] corks is bett] ?an ! res9 :5 ! fruit is /eam$4 ,,apple ,,jelly4 ,v>i\s k9d ( apples may be us$ successfully to make ?is jelly1 b ! nonsu* is by _m p]sons pref]r$ to all o!rs = ! purpose4 ,! ,rip/one pipp91 h[ev]1 may be us$ = x ) v good effect1 ei!r solely1 or ) a mixture ( pe>ma9s4 ,x is necess>y only t ! fruit %\ld be f9ely flav\r$1 & t x %\ld boil easily to a m>malade4 ,p>e1 core1 qu>t]1 & weigh x quickly t x may n lose its col\r1 & to ea* p\nd p\r a p9t ( cold wat] & boil x until x is well brok51 )\t be+ r$uc$ to a q ?ick pulp1 z x w\ld !n be difficult to r5d] ! juice p]fectly cle>1 :i* x ought to be4 ,dra9 ?is well f ! apples1 ei!r ?r\gh a f9e sieve or a fold$ musl9 /ra9]1 pass x aft]w>ds ?r\gh a jelly-bag1 or turn ! fruit at once into ! la/ ( ^!1 & p\r ! liquid ?r\gh a second "t if ne$ful4 ,:5 x appe>s q transp>5t1 weigh1 & r$uce x by quick boil+ = tw5ty m9utes2 draw x f ! fire1 add two p\nds ( sug> brok5 v small1 = ?ree ( ! decoction2 /ir x till x is entirely dissolv$1 !n place ! pres]v+-pan aga9 ov] a cle> fire & boil ! pres]ve quickly = t5 m9utes1 or until x jellies firmly ^u ! skimm] :5 p\r$ f x2 ?r[ 9 ! /ra9$ juice ( a small lemon = e two p\nds ( jelly1 two m9utes be=e x is tak5 f ! fire4 ,apples1 #g lbs42 wat]1 #g p9ts3 #a_/b to full h\r4 ,juice1 #f lbs43 #bj m9utes quick boil+4 ,sug>1 #d lbs43 #aj to #be m9utes4 ,juice ?ree lemons4 ,,exce$+ly ,,f9e ,,apple ,,jelly4 ,p>e quickly "s highly flav\r$ juicy apples ( any k9d1 or ( v>i\s k9ds toge!r1 = ?is is immat]ial2 slice1 )\t divid+ !m2 b fir/ free !m f ! /alks & eyes2 %ake out "s ( ! pips1 & put ! apples ev5ly into v clean l>ge /one j>s1 j dipp+ an occasional lay] into cold wat] z ?is is done1 ! bett] to pres]ve ! col\r ( ! :ole4 ,set ! j>s into pans ( wat]1 & boil ! fruit sl[ly until x is q s(t1 !n turn x into a jelly-bag or clo? & let ! juice all drop f x4 ,! quantity :i* x w h yield$ w be small1 b x w be cle> & ri*4 ,weigh1 & boil x = t5 m9utes1 !n draw x f ! fire1 & /ir into x1 until x is entirely dissolv$1 twelve ounces ( good sug> to ! p\nd & qu>t] 7or p9t7 ( juice4 ,place ! pres]ve aga9 ov] ! fire & /ir x )\t int]mission1 except to cle> (f ! scum1 until x has boil$ f eight to t5 m9utes long]1 = o!rwise x w jelly on ! surface ) ! scum ^u x1 :i* x w !n be difficult to remove1 z :5 t\*$ x w break & fall into ! pres]ve4 ,! /ra9$ juice ( "o small fre% lemon to ! p9t ( jelly %\ld be ?r[n into x two or ?ree m9utes be=e x is p\r$ out1 & ! r9d ( "o or two cut v ?9 may be simm]$ 9 ! juice be=e ! sug> is add$2 b ! pale1 delicate col\r ( ! jelly w be injur$ by too mu* ( x1 & _m p]sons w\ld altoge!r pref] ! pure flav\r ( ! fruit4 ,juice ( apples1 #a qu>t1 or #b-a_/b lbs43 #aj m9utes4 ,sug>1 #a-a_/b lb43 #h to #aj m9utes4 ,juice1 #b small lemons2 r9d ( #a or m at pleasure4 ,obs4--,! quantity ( apples requir$ = x r5d]s ?is a r exp5sive pres]ve1 :]e !y are n abundant2 b x is a rem>kably f9e jelly1 & turns out f ! m\lds 9 p]fect %ape & v firm4#afh ,x may be s]v$ 9 ! second c\rse1 or = rice-cru/4 ,x is sometimes made )\t p>+ ! apples1 or dipp+ !m into ! wat]1 & ! col\r is !n a deep r$3 we h occasionally _h a p9t ( wat] add$ to ab\t a gallon & a half ( apples1 b ! jelly 0 n !n q s f9e 9 flav\r4 ,! be/ "t = mak+ x is f ! end ( ,novemb] to ,*ri/mas4 ,qu9ce jelly w\ld1 )\t d\bt1 be v f9e made by ?is receipt2 b z ! juice ( t fruit is ri*] ?an t ( ! apple1 a little wat] might be add$4 ,alt]nate lay]s ( apples & qu9ces w\ld also answ] well1 we ?9k4 ,footnote #afh3 ,x is1 we %\ld say1 q equal to gele de pommes1 = :i* ,r\5 is some:at celebrat$4 ,,qu9ce ,,jelly4 ,p>e1 qu>t]1 core1 & weigh "s ripe b q s\nd qu9ces1 z quickly z possible1 & ?r[ !m z !y are done into "p ( ! wat] 9 :i* !y are to be boil$1 z direct$ at page #def2 all[ "o p9t ( ?is to ea* p\nd ( ! fruit1 & simm] x g5tly until x is a little brok51 b n s long z to r$d5 ! juice1 :i* ought to be v pale4 ,turn ! :ole into a jelly-bag1 or /ra9 ! liquid ?r\gh a f9e clo?1 & let x dra9 v closely f x b )\t ! slighte/ pressure4 ,weigh ! juice1 put x into a delicately clean pres]v+-pan1 & boil x quickly = tw5ty m9utes2 take x f ! fire & /ir 9 x1 until x is entirely dissolv$1 twelve ounces ( sug> = ea* p\nd ( juice1 or f\rte5 ounces if ! fruit %\ld be v acid1 :i* x w be 9 ! e>li] "p ( ! season2 keep x con/antly /irr$ & ?or\ghly cle>$ f scum1 f t5 to tw5ty m9utes long]1 or until x jellies /rongly 9 fall+ f ! skimm]2 !n p\r x directly into glasses or m\lds4 ,if prop]ly made1 x w be suffici5tly firm to turn out ( ! latt]1 & x w be beautifully transp>5t1 & ri* 9 flav\r4 ,x may be made ) an equal weight ( juice & sug> mix$ toge!r 9 ! fir/ in/ance1 & boil$ f tw5ty to ?irty m9utes4 ,x is difficult to /ate ! "t precisely1 because f diff]5t causes x w v>y mu*4 ,x %\ld be r$uc$ rapidly to ! prop] po9t1 z long boil+ injures ! col\r3 ?is is always m p]fectly pres]v$ by boil+ ! juice )\t ! sug> fir/4 ,to ea* p\nd p>$ & cor$ qu9ces1 #a p9t wat]3 #c_/d to #a-a_/b h\r4 ,juice1 boil$ #bj m9utes4 ,to ea* p\nd1 #ab oz4 sug>3 #aj to #bj m9utes4 ,or1 juice & sug> equal weight3 #bj to #cj m9utes4 ,,qu9ce ,,m>malade4 ,:5 to economise ! fruit is n an object1 p>e1 core1 & qu>t] "s ( ! inf]ior qu9ces1 & boil !m 9 z mu* wat] z w ne>ly cov] !m1 until !y beg9 to break2 /ra9 ! juice f !m1 & = ! m>malade put half a p9t ( x to ea* p\nd ( fre% qu9ces3 9 prep>+ ^!1 be c>eful to cut out ! h>d /ony p>ts r\nd ! cores4 ,simm] !m g5tly until !y are p]fectly t5d]1 !n press !m1 ) ! juice1 ?r\gh a co>se sieve2 put !m into a p]fectly clean pan1 & boil !m until !y =m almo/ a dry pa/e2 add = ea* r\nd ( qu9ces & ! half p9t ( juice1 ?ree-qu>t]s ( a p\nd ( sug> 9 f9e p[d]1 & boil ! m>malade = half an h\r1 /irr+ x g5tly )\t ceas+3 x w be v firm & bright 9 col\r4 ,if made %ortly aft] ! fruit is ga!r$1 a little additional sug> w be requir$2 & :5 a ri*] & less dry m>malade is bett] lik$1 x mu/ be boil$ = a %ort] "t1 & an equal weight ( fruit & sug> may be us$4 ,qu9ces1 p>$ & cor$1 #d lbs42 prep>$ juice1 #a qu>t3 #b to #c h\rs4 ,boil$ fa/ to dry1 #bj to #dj m9utes4 ,sug>1 #c lbs43 #cj m9utes4 ,ri*] m>malade3 qu9ces1 #d lbs42 juice1 #a qu>t2 sug>1 #d lbs4 ,,qu9ce ,,& ,,apple ,,m>malade4 ,boil toge!r1 f ?ree-qu>t]s ( an h\r to an h\r1 two p\nds ( pe>ma9s1 or ( any o!r well-flav\r$ apples1 9 an equal weight ( prep>$ qu9ce-juice 7see page #def71 !n take !m f ! fire1 & mix ) !m a p\nd & a half ( sug>1 9 f9e p[d]2 :5 ?is is a little dissolv$1 set ! pan aga9 ov] a brisk fire1 & boil ! pres]ve = tw5ty m9utes long]1 keep+ x /irr$ all ! "t4 ,prep>$ qu9ce-juice1 #b lbs42 apples1 #b lbs43 #c_/d to #a h\r4 ,sug>1 #a-a_/b lb43 #bj m9utes4 ,,qu9ce ,,pa/e4 ,if ! full flav\r ( ! qu9ces be desir$1 /ew !m suffici5tly t5d] to press ?r\gh a sieve1 9 ! prep>$ juice ( page #def1 o!rwise1 9 j wat] en\gh to ab\t ?ree p>ts cov] !m2 :5 !y are s(t q ?r\gh lift !m out1 let !m cool1 & !n pass !m ?r\gh a sieve2 r$uce !m to a dry pa/e ov] a v cle> fire1 & /ir !m con/antly2 !n weigh ! fruit1 & mix x ) an equal proportion ( p\nd$ sug>1 or sug> boil$ to c&y height 7we f9d ! effect ne>ly ! same1 :i*ev] me?od be pursu$71 & /ir ! pa/e )\t int]mission until x is aga9 s dry z to quit ! pan & adh]e to ! spoon 9 "o l>ge ball2 press x into %all[ pans or di%es2 cut x1 z soon z cold1 into small squ>es1 & %\ld !y seem to require x1 dry !m ) a v g5tle degree ( heat1 & :5 !y are aga9 cold /ore !m 9 t9 cases ) well-dri$ foolscap pap] betwe5 !m3 ! pa/e may be m\ld$1 :5 m conv5i5t1 & kept until x is want$ = table1 9 a v dry place4 ,9 ,france1 :]e ! fruit is admirably confect$1 ! pte de coigns1 or qu9ce pa/e1 is some:at less boil$ ?an we h direct$1 & dri$ aft]w>ds 9 ! sun1 or 9 an extremely g5tle ov51 9 squ>e t9 frames1 ab\t an in* & a half deep1 plac$ ^u clean slates4 ,,jelly ,,( ,,sib]ian ,,crabs4 ,?is fruit makes a jelly ( beautiful col\r1 & ( pleasant flav\r also3 x may be /or$ 9 small m\lds ( ornam5tal %ape1 & turn$ out = rice-cru/4 ,take (f ! /alks1 weigh1 & wa% ! crabs2 !n1 to ea* p\nd & a half1 add a p9t ( wat] & boil !m g5tly until !y are brok51 b d n all[ !m to fall to a pulp4 ,p\r ! :ole into a jelly-bag1 & :5 ! juice is q transp>5t1 weigh x1 put x into a clean pres]v+-pan1 boil x quickly = fifte5 m9utes1 take x f ! fire1 & /ir 9 x until dissolv$ ?ree-qu>t]s ( a p\nd ( f9e sug> r\ghly p[d]$ to ea* p\nd ( ! juice2 boil ! jelly f fifte5 to tw5ty m9utes1 skim x v clean1 & p\r x into ! m\lds4 ,%\ld ! quantity be l>ge1 a few additional m9utes' boil+ mu/ be giv5 to ! juice be=e ! sug> is add$4 ,to ea* #a-a_/b lb4 ( crabs2 wat]1 #a p9t3 #ab to #ah m9utes4 ,juice to be fa/ boil$1 #ae m9utes2 sug>1 to ea* p\nd1 #c_/d lb42 #ae to #bj m9utes4 ,,to ,,pres]ve ,,b>b]ries ,,9 ,,bun*es4 ,take ! f9e/ b>b]ries )\t /ones t c be procur$1 tie !m toge!r 9 bun*es ( f\r or five sprigs1 & = ea* half p\nd ( ! fruit 7:i* is extremely light71 boil "o p\nd ( v good sug> 9 a p9t ( wat] = tw5ty m9utes1 & cle> x well f scum2 ?r[ 9 ! fruit1 let x heat g5tly1 & !n boil f five to sev5 m9utes1 :5 x w be p]fectly transp>5t4 ,s long z any snapp+ noise is he>d ! fruit is n all done2 x %\ld be press$ equally d[n into ! syrup until ! :ole ( ! b]ries h bur/2 & %\ld !n be turn$ into j>s1 :i* mu/ be cov]$ ) sk9 or two or ?ree folds ( ?ick pap]1 z soon z ! pres]ve is p]fectly cold4 ,! b>b]ries ?us prep>$ make a beautiful g>ni% = sweet di%es1 or = pudd+s4 ,b>b]ries1 ti$ 9 bun*es1 #a-a_/b lb42 sug> #c lbs42 wat] #a-a_/b p9t3 #bj m9utes4 ,b>b]ries boil$ 9 syrup3 #e to #g m9utes4 ,,b>b]ry ,,jam4 7,fir/ & be/ ,receipt47 ,! b>b]ries = ?is pres]ve %\ld be q ripe1 ?\gh !y %\ld n be all[$ to hang until !y beg9 to decay4 ,/rip !m f ! /alks1 ?r[ aside su* z are spott$1 & = ea* p\nd ( ! fruit all[ eighte5 ounces ( well-ref9$ sug>2 boil ?is1 ) "o p9t ( wat] to e f\r p\nds1 until x becomes :ite1 & falls 9 ?ick masses f ! spoon2 !n ?r[ 9 ! fruit1 & keep x /irr$ ov] a brisk fire = six m9utes only2 take (f ! scum1 & p\r x into j>s or glasses4 ,sug>1 #d-a_/d lbs42 wat]1 #a-a_/d p9t3 boil$ to c&y height4 ,b>b]ries1 #d lbs43 #f m9utes4 ,b>b]ry ,jam4 ,second ,receipt4--,! prec$+ is an excell5t receipt1 b ! pres]ve w be v good if eighte5 ounces ( p\nd$ sug> be mix$ & boil$ ) ! fruit = t5 m9utes & ?is is done at a small exp5se ( "t & tr\ble4 ,sug> p\nd$1 #b-a_/d lbs42 fruit1 #b lbs43 boil$ #aj m9utes4 ,,sup]ior ,,b>b]ry ,,jelly1 ,,& ,,m>malade4 ,/rip ! fruit f ! /ems1 wa% x 9 spr+-wat]1 dra91 bruise x slightly1 & put x into a clean /one j>1 ) no m liquid ?an ! drops :i* hang ab\t x4 ,place ! j> 9 a pan ( wat]1 & /eam ! fruit until x is q t5d]3 ?is w be 9 f ?irty m9utes to an h\r4 ,p\r (f ! cle> juice1 /ra91 weigh1 & boil x quickly f five to sev5 m9utes1 ) eighte5 ounces ( sug> to e p\nd4 ,= ! m>malade1 rub ! b>b]ries ?r\gh a sieve ) a wood5 spoon1 & boil !m quickly = ! same "t1 & ) ! same proportion ( sug> z ! jelly4 ,b>b]ries boil$ 9 wat]-ba? until t5d]2 to ea* p\nd ( juice1 #a lb4 #b oz4 sug>3 #e m9utes4 ,pulp ( fruit to ea* p\nd1 #ah oz4 sug>3 #e m9utes4 ,obs4--,we h always _h ^! pres]ves made ) v ripe fruit1 & h f\nd !m extremely good2 b m sug> may be ne$$ to sweet5 !m suffici5tly :5 ! b>b]ries h hung less "t ^u ! trees4 ,,orange ,,m>malade4 7,a ,portuguese ,receipt47 ,rasp v slightly on a f9e & delicately clean grat] ! r9ds ( "s s\nd ,seville oranges2 cut !m into qu>t]s1 & sep>ate ! fle% f ! r9ds2 !n ) ! small end ( a tea1 or egg-spoon1 cle> x entirely f ! pips1 & f ! loose inn] sk9 & film4 ,put ! r9ds into a l>ge quantity ( cold wat]1 & *ange x :5 !y h boil$ ab\t tw5ty m9utes4 ,z soon z !y are p]fectly t5d] lift !m out1 & dra9 !m on a sieve2 slice !m ?91 & add eight ounces ( !m to ea* p\nd ( ! pulp & juice1 ) a p\nd & a half ( highly-ref9$ sug> 9 f9e p[d]2 boil ! m>malade quickly = half an h\r1 skim x well1 & turn x into ! j>s4 ,! pres]ve ?us made w n h a v p[]ful flav\r ( ! orange r9d4 ,:5 m ( ?is is lik$1 ei!r leave a portion ( ! fruit unrasp$1 or mix ) ! pres]ve "s ( ! ze/ :i* has be5 grat$ (f1 all[+ = x its weight ( sug>4 ,or proce$ ?us3 all[ to a doz5 ,seville oranges two f9e juicy lemons1 & ! weight ( ! :ole 9 sift$ sug>1 ( excell5t quality4 ,) a %>p knife cut ?r\gh ! r9ds j deep en\gh to all[ !m to be /ripp$ (f 9 qu>t]s ) ! end ( a spoon1 & ?r[ !m = a night into pl5ty ( cold spr+-wat]2 on ! foll[+ morn+ boil !m suffici5tly t5d] to all[ ! head ( a p9 to pi]ce !m easily2 !n dra9 !m well1 let !m cool1 & scrape out ! :ite "p ( ! r9d1 & cut ! rema9d] into ?9 *ips4 ,9 ! mean "t h ! pulp ( ! fruit q cle>$ f ! pips & film2 put x ) ! *ips into a pres]v+-pan1 heat !m sl[ly1 boil !m = t5 m9utes1 draw ! pan f ! fire1 & /ir gradually 91 & dissolve ! rema9d] ( ! sug>1 & boil ! pres]ve m quickly = tw5ty m9utes1 or until x ?ick5s & appe>s ready to jelly4 ,?is mode1 ?\gh x gives a little additional tr\ble1 w prev5t ! orange-*ips f becom+ h>d1 :i* !y w sometimes be if mu* sug> be add$ to !m at fir/4 ,! sug> fir/ brok5 into l>ge lumps1 is sometimes made into a v ?ick syrup1 ) s mu* wat] only z w j dissolve x2 ! pulp & juice are 9 t case boil$ 9 x quickly = t5 m9utes be=e ! *ips are add$2 & a "p ( ^! are p\nd$ & /irr$ into ! pres]ve ) ! o!rs4 ,m>* is ! prop] mon? = mak+ ?is pres]ve1 ! ,seville oranges be+ !n 9 p]fection4 ,= lemon m>malade proce$ exactly 9 ! same mann] z = ?is4 ,r9ds ( ,seville oranges1 lightly rasp$ & boil$ t5d]1 #b lbs42 pulp & juice1 #d lbs42 sug>1 #f lbs43 #a_/b h\r4 ,or1 weight ( oranges1 fir/ tak5 9 sug>1 & add$1 ) all ! r9ds1 to ! pulp aft] ! :ole has be5 prop]ly prep>$4 ,,g5u9e ,,scot* ,,m>malade4 8,take "s bitt] oranges1 & d\ble _! weight ( sug>2 cut ! r9d ( ! fruit into qu>t]s & peel x (f1 & if ! m>malade be n want$ v ?ick1 take (f "s ( ! spongy :ite sk9 inside ! r9d4 ,cut ! *ips z ?9 z possible1 & ab\t half an in* long1 & divide ! pulp into small bits1 remov+ c>efully ! se$s1 :i* may be /eep$ 9 "p ( ! wat] t is to make ! m>malade1 & :i* mu/ be 9 ! proportion ( a qu>t to a p\nd ( fruit4 ,put ! *ips & pulp into a deep e>!n di%1 & p\r ! wat] boil+ ov] !m2 let !m rema9 = twelve or f\rte5 h\rs1 & !n turn ! :ole into ! pres]v+-pan1 & boil x until ! *ips are p]fectly t5d]4 ,:5 !y are s1 add by degrees ! sug> 7:i* %\ld be previ\sly p\nd$71 & boil x until x jellies4 ,! wat] 9 :i* ! se$s h be5 /eep$1 & :i* mu/ be tak5 f ! quantity apportion$ to ! :ole ( ! pres]ve1 %\ld be p\r$ into a hair-sieve1 & ! se$s well work$ 9 x ) ! back ( a spoon2 a /rong cle> jelly w be obta9$ by ?is means1 :i* mu/ be wa%$ (f !m by p\r+ _! own liquor ?r\gh ! sieve 9 small portions ov] !m4 ,?is mu/ be add$ to ! fruit :5 x is fir/ set on ! fire40 ,oranges1 #c lbs42 wat]1 #c qu>ts2 sug>1 #f lbs4 ,obs4--,?is receipt1 :i* we h n tri$ ourselves1 is gu>ante$ z an excell5t "o by ! ,scotti% lady f :om x 0 procur$4 ,,cle> ,,orange ,,m>malade4 7,au?or's ,receipt47 ,?is1 especially = p]sons 9 delicate heal?1 is f> m :olesome ?an ! m>malade :i* conta9s *ips ( ! orange-r9ds4 ,! fruit mu/ be prep>$ 9 ! same mann]1 & ! pulp v c>efully cle>$ f ! pips & sk94 ,! r9ds tak5 (f 9 qu>t]s 7aft] hav+ be5 wa%$ & wip$ q clean f ! black soil :i* is sometimes f\nd on !m71 mu/ be boil$ extremely t5d] 9 a l>ge quantity ( wat]1 into :i* !y may be ?r[n :5 x boils4 ,!y %\ld be well dra9$ ^u a l>ge hair sieve rev]s$1 s soon z ! head ( a p9 w pi]ce !m easily2 & ! :ite sk9 & fibres %\ld be scrap$ entirely f !m :ile !y are /ill w>m4 ,!y %\ld !n be p\nd$ to a pa/e1 & well bl5d$ ) ! pulp & juice1 ^! be+ add$ to !m by degrees1 t !y may n rema9 9 lumps4 ,a qu>t] ( a p9t ( wat]1 9 :i* ! se$s h be5 imm]s$ = an h\r or two1 well work$ up ) !m1 & !n pass$ ?r\gh a net /ra9]#afi or co>se sieve1 w s(t5 ! flav\r ( ! m>malade1 & assi/ its jelly+ at ! same "t4 ,boil x r quickly )\t sug> = a qu>t] ( an h\r or tw5ty m9utes1 !n f9i% x by ! directions = 8,orange ,m>malade1 ,portuguese ,receipt10 ( ! prec$+ page1 b regulate ! proportion ( sug> & ! "t ( boil+ z foll[s3-- ,footnote #afi3 ,/ra9]s ( co>se bobb9-net1 :i* is v *eap1 are pref]able to musl9 = prep>ations :i* are jelli$1 z ! wat] becomes ?ick :5 ! orange-se$s are /eep$ 9 x4 ,pulp & juice ( ,seville oranges1 #a-a_/b lb42 wat] /ra9$ f pips1 #a_/b p9t2 p\nd$ orange-r9ds #c_/d lb43 #ae to #bj m9utes4 ,sug>1 #b-c_/d lb4 7#c lb4 if ! fruit %\ld be v acid71 half add$ fir/1 #aj to #ae m9utes2 ) rema9+ half1 #ae to #bj m9utes1 or until ! m>malade becomes q ?ick & cle>4 ,obs4--,we h occasionally _h m wat] ?an ! proportion giv5 above us$ 9 mak+ ?is pres]ve1 :i* is v nice 9 flav\r1 b :i* may be made to suit v>i\s ta/es by add+ a l>g] or small] quantity ( ! r9ds2 & a l>g] weight ( sug> :5 x is lik$ v sweet4 ,:5 ! bitt]ness ( ! fruit is object$ to1 ! r9ds may be /eep$ = a night 9 a pl5tiful quantity ( spr+ wat]4 ,,f9e ,,jelly ,,( ,,seville ,,oranges4 7,au?or's ,orig9al ,receipt47 ,al?\gh we h appropriat$ ?is receipt to ano!r "w1 we _c refra9 f ins]t+ x "h z well1 s delici\s to our ta/e is ! jelly :i* we h _h made by x4 ,= eighte5 full-siz$ oranges all[ a p9t & a half ( wat]4 ,take (f ! r9ds 9 qu>t]s f t5 ( !m1 & !n free !m entirely f _! t\gh :ite sk91 & ) a %>p knife cut !m into r ?ick slices1 & put !m ) all ! pips into ! wat]4 ,halve ! rema9d] ( ! fruit )\t p>+ x1 & squeeze ! juice & pips1 b n ! pulp1 to ! slic$ oranges2 & place !m by ! fire 9 an enamell$ /ewpan :i* !y w n m ?an two-?irds fill4 ,heat & boil !m g5tly betwe5 tw5ty & ?irty m9utes1 !n /ra9 ! juice closely f !m )\t pressure1 ?r\gh a l>ge squ>e ( musl9 fold$ 9 f\r1 or1 if m conv5i5t1 pass x fir/ ?r\gh a v ?9 & delicately clean clo?1 & aft]w>ds ?r\gh ! fold$ musl94 ,weigh & boil x quickly = five m9utes2 !n = ea* p\nd /ir gradually to x f\rte5 ounces ( highly ref9$ sug>1 brok5 small or r\ghly p[d]$2 & :5 x is q dissolv$1 cont9ue ! boil+ = a few m9utes long]1 :5 ! pres]ve w jelly easily & firmly1 & be pale & beautifully transp>5t1 & mo/ agreeable 9 flav\r4 ,seville oranges1 #ah2 ( :i* #aj p>$ & slic$4 ,wat]1 #a-a_/b p9t1 & juice ( #h oranges3 g5tly heat$ & boil$ #bj to #cj m9utes4 ,juice boil$ quickly #e m9utes4 ,to ea* lb4 #ad oz4 sug>3 #e to #h m9utes4 ,obs4--,on our second trial we _h ! v ?9 r9d ( ?ree ( ! oranges /ew$ ) ! fruit1 :i* we ?\ght an improvem5t4 ,! jelly 9 bo? in/ances 0 made1 we believe1 9 ,april1 :5 ! fruit 0 fully ripe3 e>li] 9 ! season x w\ld probably require long] boil+4 ,on "o occasion x became q firm v quickly aft] ! sug> 0 add$ to ! juice2 t is to say1 9 ?ree or f\r m9utes4 ---------------------------------------- -------------------------------- ,,*apt] ,,xxv4 ,pickles4 ,illu/ration3 ,mango4 ,,obs]vations ,,on ,,pickles4 ,,) ! exception ( walnuts1#agj :i*1 :5 s(t5$ by keep+1 or by ! mode ( prep>+ !m1 are ! lea/ objectionable ( any pickle1 ) ,indian mangoes1 & "o or two o!r v>ieties1 ^! are n v :olesome articles ( diet1#aga consi/+1 z s _m ( !m d1 ( crude h>d vegetables1 or ( unripe fruit4 ,9 num]\s in/ances1 too1 ^? :i* are commonly sold to ! public h be5 f\nd ( s deadly a nature z to be em95tly dang]\s to p]sons :o p>take ( !m (t5 & l>gely4 ,x is mo/ desirable1 !re=e1 to h !m prep>$ at home1 & ) good g5u9e v9eg>1 :e!r ,fr5* or ,engli%4 ,t :i* is home-made c at lea/ be reli$ on2 & x may be made ( excell5t quality & ( suffici5t /r5g? = all ord9>y purposes4 ,! sup]iority ( ,fr5* v9eg> results f its be+ made ( w9e2 no sub/itute produc+ any equal to t d]iv$ f ! unmix$ juice ( ! grape4 ,9 our next page w be f\nd ! address ( ! import]s1 f :om1 or ^: ag5ts1 we h = sev]al ye>s be5 suppli$ ) x4 ,footnote #agj3 ,! bitt] ( ! gre5 walnut r5d]s x a f9e /oma*ic4 ,9 ,france a liqueur call$ 8,ratifia de ,br\ de ,noix10 is made by infus+ ! bruis$ fruit 9 br&y4 ,footnote #aga3 ,flav\r$ v9eg>s or mu/>d are m s1 & are equally appetis+ & pung5t4 ,pickles %\ld always be kept q cov]$ ) _! liquor1 & well secur$ f ! air & f ! influ5ce ( damp2 ! la/ ( :i* is especially detrim5tal to !m4 ,we c q recomm5d to ! read] ! r limit$ numb] ( receipts :i* foll[1 & :i* might easily be multipli$ did ! size ( our volume p]mit4 ,pickl+ is s easy a process1 h[ev]1 t :5 9 any degree prop]ly acquir$1 x may be ext5d$ to almo/ e k9d ( fruit & vegetable successfully4 ,a few ( ! *oic] k9ds w nev]!less be f\nd g5]ally m acceptable ?an a great] v>iety ( inf]ior prep>ations4 ,mu%rooms1 gh]k9s1 walnuts1 lemons1 es*alots1 & pea*es1 = all ( :i* we h giv5 m9ute directions1 w furni% z mu* *oice z is commonly requir$4 ,v excell5t ,indian mangoes too may be pur*as$ at ! ,italian w>eh\ses1 & to _m ta/es w be m acceptable ?an any ,engli% pickle4 ,we h _h !m v good f ,mr4 ,cobbett1 #ah1 ,pall ,mall1 ^: h\se we h already _h occasion to "n m ?an once4 ,,to ,,pickle ,,*]ries4 ,leave ab\t an in* ( _! /alks on "s f9e1 s\nd ,k5ti% or ,flemi% *]ries1 :i* are n ov] ripe2 put !m into a j>1 cov] !m ) cold v9eg>1 & let !m /& = ?ree weeks2 p\r (f two-?irds ( ! liquor & replace x ) fre% v9eg>2 !n1 aft] hav+ dra9$ x f ! fruit1 boil ! :ole ) an ounce ( cori&] se$1 a small blade ( mace1 a few gra9s ( cay5ne1 or a teaspoonful ( :ite pepp]corns1 & f\r bruis$ co*9eals to e qu>t1 all ti$ loosely 9 a fold ( musl94 ,let ! pickle become q cold be=e x is add$ to ! *]ries3 9 a mon? !y w be fit = use4 ,! v9eg> :i* is p\r$ f ! fruit makes a good syrup ( itself1 :5 boil$ ) a p\nd ( sug> to ! p9t1 b x is improv$ by hav+ "s fre% raspb]ries1 *]ries1 or currants previ\sly infus$ 9 x = ?ree or f\r days4 ,,to ,,pickle ,,gh]k9s4 ,let ! gh]k9s be ga!r$ on a dry day1 be=e ! fro/ has t\*$ !m2 take (f ! blossoms1 put !m into a /one j>1 & p\r ov] !m suffici5t boil+ br9e to cov] !m well4 ,! foll[+ day take !m out1 wipe !m s+ly1 lay !m into a clean /one j>1 ) a doz5 bay leaves ov] !m1 & p\r ^u !m ! foll[+ pickle1 :5 x is boil+ fa/3 z mu* v9eg> z w m ?an cov] ! gh]k9s by an in* or two1 ) an ounce & a qu>t] ( salt1 a qu>t]-ounce ( black pepp]corns1 an ounce & a half ( g+] slic$1 or slightly bruis$1 & two small blades ( mace to e qu>t2 put a plate ov] ! j>1 & leave x = two days1 !n dra9 (f ! v9eg>1 & heat x afre%2 :5 x boils1 ?r[ 9 ! gh]k9s1 & keep !m j on ! po9t ( simm]+ = two or ?ree m9utes2 p\r ! :ole back into ! j>1 put ! plate aga9 ^u x1 & let x rema9 until ! pickle is q cold1 :5 a sk91 or two sep>ate folds ( ?ick br[n pap]1 mu/ be ti$ closely ov] x4 ,! gh]k9s ?us pickl$ are v crisp1 & excell5t 9 flav\r1 & ! col\r is suffici5tly good to satisfy ! prud5t h\sekeep]1 to :om ! brilliant & poison\s gre5 produc$ by boil+ ! v9eg> 9 a brass skillet 7a process con/antly recomm5d$ 9 books ( cook]y7 is any?+ b attractive4 ,to satisfy ourselves ( ! effect produc$ by ! action ( ! acid on ! metal1 we _h a few gh]k9s ?r[n into "s v9eg> :i* 0 boil+ 9 a brass pan1 & no?+ c\ld be m beautiful ?an ! col\r :i* !y almo/ imm$iately exhibit$4 ,we fe> ?is dang]\s me?od is too (t5 resort$ to 9 prep>+ pickles = sale4 ,br9e to p\r on gh]k9s3--#f oz4 salt to ea* qu>t wat]3 #bd h\rs4 ,pickle3--to ea* qu>t v9eg>1 salt1 #a-a_/d oz42 black pepp]corns1 #a_/d oz42 g+]1 slic$ or bruis$1 #a-a_/b oz42 mace1 #b small blades2 bay leaves2 #bd to #ajj gh]k9s1 m :5 ! flav\r is lik$3 #b days4 ,gh]k9s simm]$ 9 v9eg>1 #b to #c m9utes4 ,obs4--,! quantity ( v9eg> requir$ to cov] ! gh]k9s w be %[n by t ( ! br9e3 s mu* dep5ds ^u _! size1 t x is impossible to direct ! measure exactly4 ,a l>g] proportion ( spice c be add$ at pleasure4 ,,to ,,pickle ,,gh]k9s4 7,a ,fr5* ,receipt47 ,bru% or wipe ! gh]k9s v clean1 ?r[ !m into pl5ty ( fa/-boil+ wat]1 & give !m a s+le boil1 take !m out quickly1 & ?r[ !m imm$iately into a l>ge quantity ( v cold wat]2 *ange x once1 & :5 ! gh]k9s !mselves are q cold1 dra9 !m well1 spread !m on sieves or di%es1 & dry !m 9 ! air4 ,:5 ?is is done1 put !m into /one j>s1 & p\r on !m z mu* boil+ v9eg> z w cov] !m well2 heat x anew1 & p\r x on !m aga9 ! foll[+ day2 & on ! next ?r[ !m into x = a m9ute s soon z x boils1 ) pl5ty ( t>ragon 9 bran*es1 a few v small silv] onions1 & salt & :ole pepp] 9 ! same proportions z 9 ! receipt above4 ,x %\ld be obs]v$ t ! ,fr5* v9eg>1 f its sup]ior excell5ce1 w h a v diff]5t effect1 9 _m prep>ations1 to t :i* is made up = sale g5]ally 9 ,engl&4#agb ,footnote #agb3 ,we h already spok5 9 ,*apt] ,,vi4 ( ! v sup]ior ,v9aigre de ,bordeaux s l>gely import$ by ! ,messrs4 ,k5t & ,sons1 ( ,upton-on-,sev]n1 & sold by _! ag5ts 9 almo/ e t[n 9 ,engl&4 ,x may be procur$ 9 small quantities 7bottl$7 ( ,mr4 ,metcalfe1 ,=eign ,w>eh\se1 ,s\?ampton ,r[1 ,london1 & ( o!r ag5ts1 ^: names may easily be kn[n by apply+ to ! ,messrs4 ,k5t !mselves4 ,,to ,,pickle ,,pea*es1 ,,& ,,pea* ,,mangoes4 ,take1 at _! full gr[?1 j be=e !y beg9 to rip51 six l>ge or eight mod]ate-siz$ pea*es2 wipe ! d[n f !m1 & put !m into br9e t w float an egg4 ,9 ?ree days let !m be tak5 out1 & dra9$ on a sieve rev]s$ = sev]al h\rs4 ,boil 9 a qu>t ( v9eg> = t5 m9utes two ounces ( :ole :ite pepp]1 two ( g+] slightly bruis$1 a teaspoonful ( salt1 two blades ( mace1 half a p\nd ( mu/>d-se$1 & a half-teaspoonful ( cay5ne ti$ 9 a bit ( musl94 ,lay ! pea*es into a j>1 & p\r ! boil+ pickle on !m3 9 two mon?s !y w be fit = use4 ,pea*es1 #f or #h3 9 br9e ?ree days4 ,v9eg>1 #a qu>t2 :ole :ite pepp]1 #b oz42 bruis$ g+]1 #b oz42 salt1 #a teaspoonful2 mace1 #b blades2 mu/>d-se$1 #a_/b lb43 #aj m9utes4 ,obs4--,! pea*es may be conv]t$ into excell5t mangoes by cutt+ out f ! /alk-end ( ea*1 a r\nd ( suffici5t size to all[ ! /one to be extract$3 ?is %\ld be done aft] !y are tak5 f ! br9e4 ,!y may be fill$ ) v fre% mu/>d-se$1 previ\sly wa%$ 9 a little v9eg>2 to ?is a small portion ( g>lic1 or bruis$ es*alots1 cay5ne1 hors]adi%1 *ilies 7! mo/ appropriate ( any71 or spice ( any k9d may be add$1 to ! ta/e4 ,! "p cut out mu/ be replac$1 & secur$ ) a pack?read cross$ ov] ! fruit4 ,,sweet ,,pickle ,,( ,,melon4 7,,=eign ,,receipt47 7,to s]ve ) ,roa/ ,meat47 ,take1 )9 ?ree or f\r days ( _! be+ fully ripe1 "o or two well-flav\r$ melons2 j p>e (f ! out] r9d1 cle> !m f ! se$s1 & cut !m into slices ( ab\t half an in* ?ick2 lay !m into good v9eg>1 & let !m rema9 9 x = t5 days2 !n cov] !m ) cold fre% v9eg>1 & simm] !m v g5tly until !y are t5d]4 ,lift !m on to a sieve rev]s$1 to dra91 & :5 !y are q cold /ick a c\ple ( cloves into ea* slice1 lay !m into a j> 7a glass "o1 if at h&7 & cov] !m well ) cold syrup1 made ) t5 ounces ( sug> to ! p9t ( wat]1 boil$ quickly toge!r = tw5ty m9utes4 ,9 ab\t a week take !m f ! syrup1 let x dra9 f !m a little1 !n put !m into j>s 9 :i* !y are to be /or$1 & cov] !m aga9 ?or\ghly ) good v9eg>1 :i* has be5 boil$ = an in/ant1 & left to become q cold be=e x is add$ to !m4 ,?is pickle is int5d$ to be s]v$ m p>ticul>ly ) roa/ mutton1 h>e1 & v5ison1 in/ead ( currant jelly1 b x is v good ) /ew$ meat also4 ,small blades ( c9namon1 & a l>g] proportion ( cloves are sometimes /uck into ! melon1 b _! flav\r %\ld n prevail too /rongly4 ,we h f\nd ! receipt answ] extremely well z we h giv5 x1 :5 tri$ ) small gre5 melons1 cut )9 f\r days ( be+ fit = table4 ,melons n q ripe1 p>$ f h>d r9d & slic$1 #a or #b3 9 v9eg> #aj days4 ,simm]$ 9 x until t5d]4 ,9 syrup #f to #g days4 ,9 fre% v9eg> to rema94 ,ready to s]ve 9 a mon?4 ,a ,common ,sweet ,pickle ( ,melon4--,prep>e ! fruit z above4 ,9 a =tnight simm] x until t5d]2 dra91 & lay x into j>s1 & p\r on x :ile j w>m1 a pickle made ) a p\nd & two ounces ( co>se br[n sug>1 tw5ty cloves1 & half a dra*m ( c9namon to ! p9t ( v9eg>1 boil$ toge!r = t5 m9utes4 ,,to ,,pickle ,,mu%rooms4 ,select = ?is purpose ! smalle/ buttons ( ! wild mead[ mu%rooms1 9 pref]5ce to ^? :i* are artificially rais$1 & let !m be z fre%ly ga!r$ z possible4 ,cut ! /ems (f q close1 & clean !m ) a bit ( new flannel slightly moi/5$1 & dipp$ into f9e salt2 ?r[ !m z !y are done into pl5ty ( spr+-wat]1 mix$ ) a l>ge spoonful ( salt1 b dra9 !m f x quickly aft]w>ds1 & lay !m into a s(t clo? to dry1 or ! moi/ure :i* hangs ab\t !m w too mu* weak5 ! pickle4 ,= ea* qu>t ( ! mu%rooms ?us prep>$1 take ne>ly a qu>t ( ! pale/ :ite w9e v9eg> 7?is is f> sup]ior to ! di/ill$ v9eg> g5]ally us$ = ! purpose1 & ! v>iation 9 ! col\r ( ! mu%rooms w be v slight71 & add to x a heap$ teaspoonful ( salt1 half an ounce ( :ole :ite pepp]1 an ounce ( g+]1 slic$ or slightly bruis$1 ab\t ! f\r? ( a saltspoonful ( cay5ne ti$ 9 a small bit ( musl91 & two l>ge blades ( mace3 to ^! may be add$ half a small nutmeg1 slic$1 b too mu* spice w entirely ov]p[] ! f9e natural flav\r ( ! mu%rooms4 ,:5 ! pickle boils ?r[ !m 91 & boil !m 9 x ov] a cle> fire mod]ately fa/ f six to n9e m9utes1 or some:at long]1 %\ld !y n be v small4 ,:5 !y are mu* disproportion$ 9 size1 ! l>g] ones %\ld h two m9utes boil be=e ! o!rs are ?r[n into ! v9eg>4 ,z soon z !y are tol]ably t5d]1 put !m at once into small /one j>s1 or into w>m wide-neck$ bottles1 & divide ! spice equally among/ !m4 ,! foll[+ day1 or z soon z !y are p]fectly cold1 secure !m f ! air ) l>ge corks1 or tie sk9s & pap] ov] !m4 ,!y %\ld be /or$ 9 a dry place1 & gu>d$ f sev]e fro/4 ,:5 ! col\r ( ! mu%rooms is m consid]$ ?an ! excell5ce ( ! pickle1 ! di/ill$ v9eg> c be us$ = x4 ,! read] may rely ^u ?is receipt z a really good "o2 we h _h x _m times prov$1 & x is altoge!r our own4 ,mu%room buttons 7)\t ! /ems71 #b qu>ts2 pale/ :ite w9e v9eg>1 %ort #a_/b gallon2 salt1 l>ge dess]tspoonful1 or #a-a_/b oz42 :ite pepp]corns1 #a oz42 :ole g+]1 #b oz42 cay5ne1 small #a_/b saltspoonful2 #a small nutmeg4 ,,mu%rooms ,,9 ,,br9e4 ,= ,w9t] ,use4 7,v ,good47 ,we h _h small mu%room-buttons excell5tly pres]v$ ?r\gh ! w9t] prep>$ z foll[s1 & we !re=e give ! exact proportions :i* we _h us$ = !m1 ?\gh ! same quantity ( br9e w\ld possibly all[ ( r m mu%rooms 9 x4 ,prep>e !m exactly z = ! prec$+ pickle1 & measure !m aft] ! /ems are tak5 (f4 ,= ea* qu>t1 boil toge!r = five m9utes two qu>ts ( wat]1 ) half a p\nd ( common :ite salt1 a small dess]tspoonful ( :ite pepp]corns1 a c\ple ( blades ( mace1 & a race ( g+]2 take (f ! scum ?or\ghly1 & ?r[ 9 ! mu%rooms2 boil !m g5tly = ab\t five m9utes1 !n put !m into well-w>m$1 wide-neck$ bottles1 & let !m become p]fectly cold2 p\r a little good salad-oil on ! top1 cork !m ) new corks1 & tie bladd] ov]1 or cov] !m ) two sep>ate bladd]s4 ,:5 want$ = use1 soak ! mu%rooms 9 w>m wat] until ! br9e is suffici5tly extract$4 ,mu%rooms1 #a qu>t2 wat]1 #a_/b gallon2 salt1 #a_/b lb42 pepp]corns1 #a small dess]tspoonful2 mace1 #b blades2 g+]1 #a race3 #e m9utes4 ,mu%rooms1 9 br9e3 #e m9utes4 ,,to ,,pickle ,,walnuts4 ,! walnuts = ?is pickle mu/ be ga!r$ :ile a p9 c pi]ce !m easily1 = :5 once ! %ell c be felt1 !y h ceas$ to be 9 a prop] /ate = x4 ,make suffici5t br9e to cov] !m well1 ) six ounces ( salt to ! qu>t ( wat]2 take (f ! scum1 :i* w rise to ! surface z ! salt dissolves1 ?r[ 9 ! walnuts1 & /ir !m night & morn+2 *ange ! br9e e ?ree days1 & if !y are want$ = imm$iate eat+1 leave !m 9 x = twelve days2 o!rwise1 dra9 !m f x 9 n9e1 spread !m on di%es1 & let !m rema9 expos$ to ! air until !y become black3 ?is w be 9 twelve h\rs1 or less4 ,make a pickle = !m ) some?+ m ?an half a gallon ( v9eg> to ! hundr$1 a teaspoonful ( salt1 two ounces ( black pepp]1 ?ree ( bruis$ g+]1 a dra*m ( mace1 & f a qu>t] to half an ounce ( cloves 7( :i* "s may be /uck into ?ree or f\r small onions71 & f\r ounces ( mu/>d-se$4 ,boil ! :ole ( ^! toge!r = ab\t five m9utes2 h ! walnuts ready 9 a /one j> or j>s1 & p\r x on !m z x is tak5 f ! fire4 ,:5 ! pickle is q cold1 cov] ! j> securely1 & /ore x 9 a dry place4 ,keep ! walnuts always well cov]$ ) v9eg>1 & boil t :i* is add$ to !m4 ,walnuts1 #ajj2 9 br9e made ) #ab oz4 salt to #b qu>ts wat]1 & *ang$ twice or m1 #i or #ab days4 ,v9eg>1 full #a_/b gallon2 salt1 #a teaspoonful2 :ole black pepp]1 #b oz42 g+]1 #c oz42 mace1 #a dra*m2 cloves1 #a_/d to #a_/b oz42 small onions1 #d to #f2 mu/>d-se$1 #d oz43 #e m9utes4 ,,to ,,pickle ,,beet-,,root4 ,boil ! beet-root t5d] by ! directions ( page #cbi1 & :5 x is q cold1 p>e & slice x2 put x into a j>1 & cov] x ) v9eg> previ\sly boil$ & all[$ to become aga9 p]fectly cold3 x w soon be ready = use4 ,x is excell5t :5 m]ely cov]$ ) *ili v9eg>4 ,a few small %alots may be boil$ 9 ! pickle = x :5 _! flav\r is lik$4 ,c>rots boil$ tol]ably t5d] 9 salt & wat] may be prep>$ by ?is receipt ) or )\t ! addition ( ! %alots1 or ) a few v small silv] onions1 :i* %\ld be boil$ = a m9ute or two 9 ! pickle3 ?is %\ld be p\r$ hot on ! c>rots4 ,to ea* qu>t ( v9eg>1 salt1 #a teaspoonful2 cay5ne ti$ 9 musl91 #a_/b saltspoonful1 or :ite pepp]corns1 #a_/b to :ole oz4 ,,pickl$ ,,es*alots4 7,au?or's ,receipt47 ,= a qu>t ( ready-peel$ es*alots1 add to ! same quantity ( ! be/ pale :ite w9e v9eg>1 a dess]tspoonful ( salt1 & an ounce ( :ole :ite pepp]2 br+ ^! quickly to a boil1 take (f ! scum1 ?r[ 9 ! es*alots1 simm] !m = two m9utes only1 turn !m into a clean /one j>1 & :5 !y are q cold1 tie a sk91 or two folds ( ?ick pap] ov] x4 ,es*alots1 #a qu>t2 v9eg>1 #a qu>t2 salt1 #a dess]tspoonful2 :ole :ite pepp]1 #a oz4 ,obs4--,! soon] ! es*alots are pickl$ aft] !y are ripe & dry1 ! bett] !y w be4 ,,pickl$ ,,onions4 ,take ! smalle/ onions t c be procur$1#agc j aft] !y are h>ve/$1 = !y are nev] 9 s good a /ate = ! purpose z !n2 proce$1 aft] hav+ peel$ !m1 exactly z = ! es*alots1 & :5 !y beg9 to look cle>1 :i* w be 9 ?ree or f\r m9utes1 put !m into j>s1 & p\r ! pickle on !m4 ,! v9eg> %\ld be v pale1 & _! col\r w !n be exce$+ly well pres]v$4 ,any fav\rite spices c be add$ to x4 ,footnote #agc3 ,! ,read+ onion is ! prop] k9d = pickl+4 ,,to ,,pickle ,,lemons1 ,,& ,,limes4 7,excell5t47 ,wipe eight f9e s\nd lemons v clean1 & make1 at equal di/ances1 f\r deep incisions 9 ea*1 f ! /alk to ! blossom end1 b )\t divid+ ! fruit2 /uff !m ) z mu* salt z !y w conta91 lay !m into a deep di%1 & place !m 9 a sunny w9d[1 or 9 "s w>m place = a week or t5 days1 keep+ !m (t5 turn$ & ba/$ ) _! own liquor2 !n rub !m ) "s good pale turm]ic1 & put !m ) _! juice1 into a /one j> ) a small head ( g>lic1 divid$ into cloves & peel$1 & a doz5 small onions /uck ) twice z _m cloves4 ,boil 9 two qu>ts ( :ite w9e v9eg>1 half a p\nd ( g+] slightly bruis$1 two ounces ( :ole black pepp]1 & half a p\nd ( mu/>d-se$2 take !m f ! fire & p\r !m directly on ! lemons2 cov] ! j> ) a plate1 & let !m rema9 until ! foll[+ day1 !n add to ! pickle half a doz5 capsicums 7or a few *ilies1 if m conv5i5t71 & tie a sk9 & a fold ( ?ick pap] ov] ! j>4 ,l>ge lemons /uff$ ) salt1 #h3 #h to #aj days4 ,turm]ic1 #a to #b oz42 g+]1 #a_/b lb42 mu/>d-se$1 #a_/b lb42 capsicums1 #f oz4 ,obs4--,! turm]ic & g>lic may1 we ?9k1 be omitt$ f ?is pickle ) advantage4 ,x w rema9 good = sev5 ye>s if ! lemons be kept well cov]$ ) v9eg>3 t :i* is add$ to !m %\ld be boil$ & !n left till cold be=e x is p\r$ into ! j>4 ,!y w n be fit = table 9 less ?an twelve mon?s2 b if want$ = m imm$iate use1 set !m = "o night into a v cool ov53 !y may !n be eat5 almo/ directly4 ,limes mu/ h b slight incisions made 9 ! r9ds2 & !y w be suffici5tly s(t5$ 9 f\r or five days4 ,two ounces ( salt only w be requir$ = half a doz52 & all :i* rema9s unmelt$ mu/1 ) _! juice1 be put into ! j> ) !m be=e ! v9eg> is p\r$ on3 ?is %\ld be mix$ ) spice & mu/>d-se$1 & be boil+ :5 x is add$ to ! limes4 ,,lemon ,,mangoes4 7,au?or's ,orig9al ,receipt47 ,all pickles ( vegetables or fruit :i* h be5 empti$ & fill$ ) v>i\s +r$i5ts1 are call$ 9 ,engl& mangoes1 hav+ probably fir/ be5 prep>$ 9 imitation ( t fruit1 b none t we h ev] ta/$1 be>+ ! slighte/ resemblance to x4 ,"y melons1 l>ge cucumb]s1 vegetable-m>r[1 & pea*es are all ?us designat$ :5 prep>$ z we h describ$4 ,lemons may be conv]t$ into an excell5t pickle ( ! same description 9 ! foll[+ mann]4 ,aft] hav+ remov$ f ! blossom end ( ea* a circul> bit ( ! r9d ab\t ! size ( a %ill+1 proce$ to scoop out all ! pulp & sk9 ) ! h&le ( a teaspoon2 r9se ! insides ( ! r9ds until ! wat] f !m is cle>2 ?r[ !m into pl5ty ( br9e made ) half a p\nd ( salt to two qu>ts ( wat]1 & /ir !m d[n 9 x (t5 dur+ ! "t4 ,9 ?ree days *ange ! br9e1 & leave !m = ?ree days long]2 !n dra9 !m f x on a sieve1 fill !m ) bruis$ or :ole mu/>d-se$1 v small *ilies1 "y scrap$ hors]adi%1 v small es*alots1 a little g+] slic$ ?91 or aught else t may be lik$4 ,sew 9 ! p>ts t h be5 cut out1 lay ! lemons into a /one j>1 & p\r boil+ on !m a pickle made ( _! own juice1 :i* :5 !y are fir/ empti$ %\ld be squeez$ f ! pulp ?r\gh a clo?1 & boil$ ) suffici5t v9eg> to keep x1--a l>ge saltspoonful ( salt1 half an ounce ea* ( g+] & ( :ite pepp]corns1 & a blade or two ( mace to e qu>t2 or prep>e !m l ! :ole lemons1 omitt+ ! turm]ic2 & s(t5 !m if want$ = imm$iate eat+ z direct$ = !m4 ,!y may be fill$ simply ) mu/>d-se$1 hors]adi%1 & spice1 if pref]r$ s4 ,?is receipt has be5 9 pr9t be=e1 b )\t ! au?or's "n4 ,,to ,,pickle ,,na/urtiums4 ,^! %\ld be ga!r$ q "y1 & a portion ( ! buds1 :5 v small1 %\ld be mix$ ) !m4 ,prep>e a pickle by dissolv+ an ounce & a half ( salt 9 a qu>t ( pale v9eg>1 & ?r[ 9 ! b]ries z !y become fit1 f day to day4 ,!y are us$ in/ead ( cap]s = sauce1 & by "s p]sons are pref]r$ to !m4 ,:5 pur*as$ = pickl+1 put !m at once into a j>1 & cov] !m well ) ! v9eg>4 ,,to ,,pickle ,,r$ ,,cabbage4 ,/rip (f ! out] leaves1 wipe1 & slice a f9e s\nd cabbage or two extremely ?91 spr9kle pl5ty ( salt ov] !m1 & let !m dra9 9 a sieve1 or on a /ra9] = twelve h\rs or m2 %ake or press ! moi/ure f !m2 put !m into clean /one j>s1 & cov] !m well ) cold v9eg>1 9 :i* an ounce ( black pepp] to ! qu>t has be5 boil$4 ,"s p]sons m]ely cov] ! vegetable ) /rong1 unboil$ v9eg>1 b ?is is n s well4 ---------------------------------------- -------------------------------- ,,*apt] ,,xxvi4 ,cakes4 ,illu/ration3 ,mod]n ,cake ,m\ld4 ,,g5]al ,,rem>ks ,,on ,,cakes4 ,illu/ration3 ,m\ld = ,buns4 ,,we h ins]t$ "h b a comp>atively limit$ numb] ( receipts = ^! 8sweet poisons10 z !y h be5 emphatically call$1 & we w\ld will+ly h dim9i%$ /ill fur!r ev5 ! space :i* has be5 allott$ to !m1 t we might h _h room 9 _! /ead = o!rs ( a m really useful "*2 b we h felt reluctant to )draw su* a portion ( any ( ! *apt]s z might mat]ially alt] ! orig9al "* ( ! "w1 or cause dissatisfaction to any ( our k9d read]s2 we w !re=e cont5t ourselves ) rem>k+1 t m illness is caus$ by habitual indulg5ce 9 ! ri*] & heavi] k9ds ( cakes ?an w\ld easily be cr$it$ by p]sons :o h giv5 no att5tion to ! subject4 ,among/ ^? :i* h ! wor/ effects are almond1 & plum p\nd cakes1 z !y are call$2 all v>ieties ( ! brio*e2 & su* o!rs z conta9 a l>ge quantity ( butt] & eggs4 ,! lea/ objectionable are simple buns1 biscuits1 yea/ & sponge cakes1 & m]+ues2 ^! la/ be+ extremely light & delicate1 & made ( :ite ( egg & sug> only1 are really n un:olesome4 ,! +r$i5ts = cakes1 z well z = pudd+s1 %\ld all be fre% & good1 z well z free f damp2 ! lightness ( _m k9ds dep5ds entirely on t giv5 to ! eggs by :isk+1 & by ! mann] 9 :i* ! :ole is mix$4 ,a small portion ( c>bonate ( soda1 :i* w n be 9 ! slighte/ degree p]ceptible to ! ta/e aft] ! cake is bak$1 if ?r[n 9 j be=e ! mixture is put into ! ov51 w ensure its ris+ well4 ,to gu>d aga9/ ! bitt]ness s (t5 imp>t$ by yea/ :5 x is us$ = cakes or biscuits1 x %\ld be sp>+ly add$1 & ! sponge %\ld be left twice ! usual "t to rise4 ,?is me?od w be f\nd to answ] equally ) bread4 ,= example3 %\ld a c\ple ( spoonsful ( yea/ be ord]$ 9 a receipt1 :5 x is bitt]1 use b "o1 & let x /& two h\rs in/ead ( half ! "t3 ! f]m5tation1 ?\gh sl[1 w be q z p]fect z if x 7 m quickly effect$1 & ! cake or loaf ?us made w n become dry by any means z soon z if a l>g] portion ( yea/ 7 mix$ ) x4 ,! ,g]man yea/ :5 fre% is pref]able to any o!r = all light cakes1 be+ made )\t hops & !re=e nev] bitt]4 ,all light cakes require a r brisk ov5 to raise & set !m2 v l>ge ri* ones a well-su/a9$ degree ( heat suffici5t to bake !m ?r\gh2 & small sug>-cakes a sl[ ov51 to prev5t _! tak+ a deep col\r be=e !y are half done3 g+]bread1 too1 %\ld be g5tly bak$1 unless x be ( ! light ?ick k9d4 ,m]+ues1 mac>oons1 & ratafias1 w be> a slight degree m ( heat ?an ^!4 ,= sponge & savoy cakes ! m\lds %\ld be ?ickly & ev5ly butt]$1 & f9e sug> %ak5 9 !m until !y are equally cov]$ ) x3 ! loose sug> mu/ be turn$ out be=e !y are us$4 ,to asc]ta9 :e!r a cake be done1 ?ru/ a l>d+ ne$le or bright skew] into ! c5tre1 & %\ld ?is come out clean1 draw x f ! ov5 directly2 b %\ld ! pa/e adh]e to x1 cont9ue ! bak+4 ,sev]al %eets ( pap] are plac$ usually "u l>ge plum-cakes4 ,cakes are r5d]$ heavy by mov+ or %ak+ !m aft] !y h ris5 9 ! ov51 & be=e !y h become firm4 ,!y %\ld be g5tly loos5$ & turn$ f ! m\lds :5 suffici5tly bak$ & set = a %ort "t j at ! m\? ( ! ov5 to dry ! surface1 !n laid ^u _! sides on a sieve until cold4 ,,to ,,blan* ,,& ,,to ,,p\nd ,,almonds4 ,put !m into a saucepan ) pl5ty ( cold wat]1 & heat x sl[ly2 :5 x is j scald+ turn ! almonds into a bas91 peel1 & ?r[ !m into cold wat] z !y are done3 dry !m well 9 a s(t clo? be=e !y are us$4 ,if ! wat] be too hot x w turn !m yell[4 ,almonds are m easily p\nd$1 & less liable to become oily1 if dri$ a little 9 a v g5tle degree ( heat aft] !y are blan*$2 left1 = example1 9 a w>m room = two or ?ree days1 lightly spread on a l>ge di% or t94 ,!y %\ld be spr9kl$ dur+ ! beat+ ) a few drops ( cold wat]1 or :ite ( egg1 or lemon-juice1 & p\nd$ to a smoo? pa/e3 ?is is m easily done1 we believe1 :5 !y are fir/ r\ghly *opp$1 b we pref] to h !m ?r[n at once into ! mort>4 ,,to ,,r$uce ,,almonds ,,to ,a ,,pa/e4 7,! quicke/ & easie/ way47 ,*op !m a little on a l>ge & v clean tr5*]1 !n ) a pa/e roll] 7roll+-p971 :i* ought to be ?ick] 9 ! middle ?an at ! ends1 roll !m well until no small bits are p]ceptible among/ !m4 ,we h f\nd ?is me?od answ] admirably2 b z "s ( ! oil is express$ f ! almonds by x1 & absorb$ by ! bo>d1 we w\ld recomm5d a m>ble slab = !m 9 pref]5ce1 :5 x is at h&2 & %\ld !y be int5d$ = a sweet di%1 t "s p\nd$ sug> %\ld be /rew$ "u !m4 ,:5 a bo>d or /rong tr5*] is us$1 x %\ld be r high] 9 ! middle ?an at ! sides4 ,,to ,,col\r ,,almonds ,,or ,,sug>-,,gra9s1 ,,or ,,sug>-,,c&y1 ,,= ,,cakes1 ,,or ,,pa/ry4 ,blan*1 dry1 & *op !m r co>sely2 p\r a little prep>$ co*9eal into ! h&s1 & roll ! almonds betwe5 !m until !y are equally col\r$2 !n spread !m on a %eet ( pap]1 & place !m 9 a v g5tle degree ( heat to dry4 ,use sp9a*-juice 7see page #dee71 to col\r !m gre51 & a /rong infusion ( saffron to give !m a yell[ t9t4 ,!y h a pretty effect :5 /rew$ ov] ! ic+ ( t>ts or cakes1 especially ! rose-col\r$ ones1 :i* %\ld be r pale4 ,! sug> is prep>$ 9 ! same way1 aft] be+ fir/ brok5 into lumps1 & !n1 ) ! end ( a pa/e-roll]1 into gra9s ab\t ! size ( a pea2 b unless x be dry & h>d1 & c>efully done1 x w absorb too mu* ( ! co*9eal3 :5 b slightly col\r$ x is v ornam5tal dropp$ on ! bord]s ( cream$ t\rtes1 or on o!r v>ieties ( f9e pa/ry4 ,:ite sug>-c&y brok5 into l>ge gra9s or cry/als & col\r$ 9 ! same mann] has a yet bett] effect4 ,,to ,,prep>e ,,butt] ,,= ,,ri* ,,cakes4 ,= all l>ge & v ri* cakes ! usual directions are1 to beat ! butt] to a cream2 b we f9d t !y are q z light :5 x is cut small & g5tly melt$ ) j s mu* heat z w dissolve x1 & no m4 ,if x be %ak5 r\nd 9 a saucepan previ\sly w>m$1 & held ne> ! fire = a %ort "t1 x w soon be liquefi$1 :i* is all t is requir$3 x mu/ on no acc\nt be hot :5 x is add$ to ! o!r +r$i5ts1 to :i* x mu/ be p\r$ 9 small portions aft] !y are all mix$1 9 ! way :i* we h m9utely describ$ 9 ! receipt = a ,madeira cake1 & t ( ! ,su!rl& pudd+s 7,*apt] ,,xxi47 ,to cream x1 dra9 ! wat] well f x aft] x is cut1 s(t5 x a little be=e ! fire %\ld x be v h>d1 & !n ) ! back ( a l>ge /rong wood5 spoon beat x until x resembles ?ick cream4 ,:5 prep>$ ?us1 ! sug> is add$ to x fir/1 & !n ! o!r +r$i5ts 9 succession4 ,= plum-cakes x is bett] cream$ ?an liquefi$1 z ! fruit requires a pa/e ( "s consi/5ce to prev5t its s9k+ to ! bottom ( ! m\ld 9 :i* x is bak$4 ,= pla9 se$-cakes ! m simple plan answ]s p]fectly4 ,,to ,,:isk ,,eggs ,,= ,,light ,,ri* ,,cakes4 ,break !m "o by "o1 & sep>ate ! yolks f ! :ites3 ?is is done easily by p\r+ ! yolk f "o half ( ! %ell to ! o!r1 & lett+ ! :ite drop f x into a bas9 b5ea?4 ,) a small ?ree-prong$ =k take out ! specks f ea* egg z x is brok51 t none may accid5tally escape notice4 ,:isk ! yolks until !y appe> light1 & ! :ites until !y are a q solid fro?2 :ile any liquid rema9s at ! bottom ( ! b[l !y are n suffici5tly beat53 :5 a portion ( !m1 tak5 up ) ! :isk1 & dropp$ f x1 rema9s /&+ 9 po9ts1 !y are 9 ! prop] /ate = use1 & %\ld be mix$ ) ! cake directly4 ,,sug> ,,glaz+s ,,& ,,ic+s4 7,= ,f9e ,pa/ry & ,cakes47 ,! cle> glaze :i* resembles b>ley sug>1 & :i* requires to be z c>efully gu>d$ f damp1 is giv5 by j dipp+ ! surface ( ! pa/ry into liquid c>amel 7see ,*apt] ,,xxvii472 or by sift+ sug> ?ickly ov] x directly x is drawn f ! ov51 & melt+ x d[n ) a salam&]1 or r$-hot %ovel held closely ov] x2 or by sett+ x aga9 into an ov5 suffici5tly heat$ to dissolve ! sug>3 ?\gh ?is latt] me?od is n s well1 z !re is dang] f x ( ! pa/e be+ scor*$4 ,to make a f9e :ite or col\r$ ic+1 :isk1 z direct$ above1 ! :ites ( f\r fre% eggs to a p]fectly solid fro?1 !n1 ) a wood5 spoon or spatula1 mix gradually ) !m "o p\nd ( ! be/ sug>1 :i* has be5 dri$1 & sift$ ?r\gh a f9e sieve3 "w !m toge!r = a m9ute or two1 & add less ?an a dess]tspoonful ( /ra9$ lemon-juice2 spread x ev5 ov] ! cake or pa/ry1 & dry x v g5tly inde$1 ei!r 9 a q cool ov51 or 9 a meat scre5 plac$ be=e ! fire4 ,f ! diff]5ce 9 ! size ( eggs1 a little m or less ( sug> may be requir$ = ?is ic+4 ,x may be col\r$ ) a v few drops ( prep>$ co*9eal to give x a rose t9t4 ,:ites ( eggs beat5 to sn[1 #d2 sug>1 #a lb42 lemon-juice1 small dess]tspoonful4 ,,orange-,,fl[] ,,mac>oons4 7,,delici\s47 ,h ready two p\nds ( v dry :ite sift$ sug>4 ,weigh two ounces ( ! petals ( fre%ly ga!r$ orange-blossoms aft] !y h be5 pick$ f ! /ems2 & cut !m v small ) a pair ( scissors into ! sug>1 z !y w become discol\r$ if n mix$ ) x quickly aft] !y are cut4 ,:5 all are done1 add ! :ites ( sev5 eggs1 & :isk ! :ole well toge!r until x looks l sn[2 !n drop ! mixture on pap] )\t delay1 & s5d ! cakes to a v cool ov54 ,p\nd$ sug>1 #b lbs42 orange-blossoms1 #b oz42 :ites ( eggs1 #g3bj m9utes or m4 ,obs4--,x is almo/ impossible to /ate ) accuracy ! precise "t requir$ = ^! cakes1 s mu* dep5ds on ! ov53 !y %\ld be v delicately col\r$1 & yet dri$ ?r\gh4 ,,almond ,,mac>oons4 ,blan* a p\nd ( fre% ,jordan almonds1 wipe !m dry1 & set !m into a v cool ov5 to r5d] !m p]fectly s2 p\nd !m to an exce$+ly smoo? pa/e1 ) a little :ite ( egg1 !n :isk to a firm solid fro? ! :ite ( sev5 eggs1 or ( eight1 %\ld !y be small2 mix ) !m a p\nd & a half ( ! f9e/ sug>2 add ^! by degrees to ! almonds1 :isk ! :ole up well toge!r1 & drop ! mixture ^u waf]-pap]1 :i* may be procur$ at ! confection]'s3 bake ! cakes 9 a mod]ate ov5 a v pale br[n4 ,x is an improvem5t to _! flav\r to sub/itute an ounce ( bitt] almonds = "o ( ! sweet4 ,!y are sometimes made ) an equal weight ( ea*2 & ano!r v>iety ( !m is obta9$ by g5tly br[n+ ! almonds 9 a sl[ ov5 be=e !y are p\nd$4 ,jordan almonds blan*$1 #a lb42 sug>1 #a-a_/b lb42 :ites ( #g or #h eggs3 #ae to #bj m9utes4 ,,v ,,f9e ,,cocoa-,,nut ,,mac>oons4 ,rasp a fre% cocoa-nut1 spread x on a di% or t91 & let x dry gradually = a c\ple ( days1 if x c be done conv5i5tly2 add to x d\ble its weight ( f9e sift$ sug>1 & ! :ites ( eight eggs beat5 to a solid fro? 7see page #edc71 to ! p\nd4 ,roll ! mixture into small balls1 place !m on a butt]$ t91 & bake !m 9 a v g5tle ov5 ab\t tw5ty m9utes4 ,move !m f ! t9 :ile !y are w>m1 & /ore !m 9 a v dry cani/] z soon z !y are cold4 ,cocoa-nut1 #a_/b lb42 sug>1 #a lb42 :ites ( eggs1 #h3 v g5tle ov51 #bj m9utes4 ,,imp]ials4 7,,n ,,v ,,ri*47 ,"w into a p\nd ( fl\r six ounces ( butt]1 & mix well ) !m half a p\nd ( sift$ sug>1 six ounces ( currants1 two ounces ( c&i$ orange-peel1 ! grat$ r9d ( a lemon1 & f\r well-beat5 eggs4 ,fl\r a t9 lightly1 & ) a c\ple ( =ks place ! pa/e ^u x 9 small r\gh heaps q two in*es ap>t4 ,bake !m 9 a v g5tle ov51 f a qu>t] ( an h\r to tw5ty m9utes1 or until !y are equally col\r$ to a pale br[n4 ,fl\r #a lb42 butt]1 #f oz42 sug>1 #h oz42 currants1 #f oz42 c&i$ peel1 #b oz42 r9d ( #a lemon2 eggs1 #d3 #ae to #bj m9utes4 ,,f9e ,,almond ,,cake4 ,blan*1 dry1 & p\nd to ! f9e/ possible pa/e1 eight ounces ( fre% ,jordan almonds1 & "o ounce ( bitt]2 moi/5 !m ) a few drops ( cold wat] or :ite ( egg1 to prev5t _! oil+2 !n mix ) !m v gradually twelve fre% eggs :i* h be5 :isk$ until !y are exce$+ly light2 ?r[ 9 by degrees "o p\nd ( f9e1 dry1 sift$ sug>1 & keep ! mixture light by con/ant beat+1 ) a l>ge wood5 spoon1 z ! sep>ate +r$i5ts are add$4 ,mix 9 by degrees ?ree-qu>t]s ( a p\nd ( dri$ & sift$ fl\r ( ! be/ quality2 !n p\r g5tly f ! s$im5t a p\nd ( butt] :i* has be5 j melt$1 b n all[$ to become hot1 & beat x v gradually1 b v ?or\ghly1 into ! cake1 lett+ "o portion entirely disappe> be=e ano!r is ?r[n 92 add ! rasp$ or f9ely-grat$ r9ds ( two s\nd fre% lemons1 fill a ?ickly-butt]$ m\ld r m ?an half full ) ! mixture1 & bake ! cake f an h\r & a half to two h\rs 9 a well-heat$ ov54 ,lay pap] ov] ! top :5 x is suffici5tly col\r$1 & gu>d c>efully aga9/ its be+ burn$4 ,jordan almonds1 #a_/b lb42 bitt] almonds1 #a oz42 eggs1 #ab2 sug>1 #a lb42 fl\r1 #c_/d lb42 butt]1 #a lb42 r9ds lemons1 #b3 #a-a_/b to #b h\rs4 ,obs4--,?ree-qu>t]s ( a p\nd ( almonds may be mix$ ) ?is cake :5 s l>ge a portion ( !m is lik$1 b an additional ounce or two ( sug>1 & "o egg or m1 w !n be requir$4 ,,pla9 ,,p\nd ,,or ,,currant ,,cake4 7,or ri* ,brawn ,brack1 or ,borr[ ,brack47 ,mix1 z direct$ 9 ! =ego+ receipt1 t5 eggs 7"s cooks take a p\nd 9 weight ( ^!71 "o p\nd ( sug>1 "o ( fl\r1 & z mu* ( butt]4 ,= a plum-cake1 let ! butt] be work$ to a cream2 add ! sug> to x fir/1 !n ! yolks ( ! eggs1 next /ir lightly 9 ! :ites1 aft] :i*1 add "o p\nd ( currants & ! c&i$ peel1 &1 la/ ( all1 ! fl\r by degrees1 & a glass ( br&y :5 x is lik$4 ,ne>ly or q two h\rs' bak+ w be requir$ = ?is1 & "o h\r = half ! quantity4 ,to conv]t ! above into ! popul> ,iri% 8speckl$ bread10 or ,brawn ,brack ( ! ri*] k9d1 add to x ?ree ounces ( c>raway-se$s3 ^! are sometimes us$ 9 comb9ation ) ! currants1 b m commonly )\t4 ,to ice a cake see ! receipt = ,sug> ,glaz+s at ! comm5cem5t ( ?is ,*apt]1 page #edc4 ,a rose-t9t may be giv5 to ! ic+ ) a little prep>$ co*9eal1 z we h said !re4 ,,rice ,,cake4 ,take six eggs1 ) _! weight 9 f9e sug>1 & 9 butt] also1 & half _! weight ( fl\r ( rice1 & half ( :eat5 fl\r2 make ! cake z direct$ = ! ,madeira or almond cake1 b ?r[ 9 ! rice aft] ! fl\r2 !n add ! butt] 9 ! usual way1 & bake ! cake ab\t an h\r & t5 m9utes4 ,give any flav\r t is lik$4 ,! butt] may be altoge!r omitt$4 ,?is is a mod]ate-siz$ cake4 ,eggs1 9 ! %ell1 #f2 _! weight 9 butt] & 9 sug>2 half z mu* fl\r ( rice1 & ! same ( :eat5 fl\r3 #a h\r1 #aj m9utes4 ,,:ite ,,cake4 ,beat half a p\nd ( fre% butt] to a cream1 add to x an equal weight ( dri$ & sift$ sug>1 ! yolks & :ites ( eight eggs1 sep>ately :isk$1 two ounces ( c&i$ orange-peel1 half a teaspoonful ( mace1 a glass ( br&y1 "o p\nd ( fl\r /rew$ 9 by degrees1 & la/ ( all a p\nd & a qu>t] ( currants4 ,directly x is mix$ s5d ! cake to a well-heat$ ov51 & bake x = two h\rs4 ,f\r ounces ( p\nd$ almonds are sometimes add$ to x4 ,butt]1 #a_/b lb42 sug>1 #a_/b lb42 eggs1 #h2 mace1 #a_/b teaspoonful2 br&y1 #a w9eglassful2 fl\r1 #a lb42 c&i$-peel1 #b oz42 currants1 #a-a_/b lb43 #b h\rs4 ,a ,,good ,,sponge ,,cake4 ,rasp on "s lumps ( well-ref9$ sug> ! r9d ( a f9e s\nd lemon1 & scrape (f ! "p :i* has imbib$ ! ess5ce1 or cru% ! lumps to p[d]1 & add !m to z mu* m z w make up ! weight ( eight or t5 fre% eggs 9 ! %ell2 break ^! "o by "o1 & sep>ate ! :ites f ! yolks2 beat ! latt] 9 a l>ge b[l = t5 m9utes1 !n /rew 9 ! sug> gradually1 & beat !m well toge!r4 ,9 ! mean "t let ! :ites be :isk$ to a q solid fro?1 add !m to ! yolks1 & :5 !y are well bl5d$ sift & /ir ! fl\r g5tly to !m1 b d n beat x into ! mixture2 p\r ! cake into a well-butt]$ m\ld1 & bake x an h\r & a qu>t] 9 a mod]ate ov54 ,rasp$ r9d1 #a l>ge lemon2 fre% eggs1 #h or #aj2 _! weight ( dry1 sift$ sug>2 & half _! weight ( fl\r3 bak$1 #a-a_/d h\r1 mod]ate ov54 ,a ,,small] ,,sponge ,,cake4 7,v good47 ,five full-siz$ eggs1 ! weight ( f\r 9 sug>1 & ( ne>ly ?ree 9 fl\r1 w make an exce$+ly good cake3 x may be flav\r$1 l ! prec$+ "o1 ) lemon-r9d1 or ) bitt] almonds1 vanilla1 or confect$ orange-blossoms r$uc$ to p[d]4 ,an h\r w bake x ?or\ghly4 ,all ! +r$i5ts = sponge cakes %\ld be ( good quality1 & ! sug> & fl\r %\ld be dry2 !y %\ld also be pass$ ?r\gh a f9e sieve kept expressly = su* purposes4 ,! excell5ce ( ! :ole dep5ds mu* on ! mann] 9 :i* ! eggs are :isk$3 ?is %\ld be done z lightly z possible1 b x is a mi/ake to suppose t !y _c be too long beat51 z aft] !y are br\ght to a /ate ( p]fect firmness !y are injur$ by a cont9uation ( ! :isk+1 & w at times curdle1 & r5d] a cake heavy f ?is cause4 ,,f9e ,,v5etian ,,cake ,,or ,,cakes4 ,take ( s\nd ,jordan almonds1 blan*$ & well dri$ at ! m\? ( a cool ov5 or 9 a sunny w9d[1 sev5 ounces1 full weight1 & "o ( bitt] almonds ) !m2 p\nd ! :ole to a p]fect pa/e ) a few drops ( :ite ( egg or orange-fl[] wat]2 !n mix !m ?or\ghly ) "o p\nd ( fl\r & eight ounces ( butt] 7:i* %\ld be cool & firm1 or x w r5d] ! pa/e too s(t71 & break ?is d[n q small2 !n add eight ounces ( p\nd$ sug>1 on "p ( :i* ! r9d ( a f9e lemon has be5 rasp$ previ\sly to its be+ cru%$ to p[d]4 ,make ^! into a pa/e ) ! yolks ( f\r eggs1 or ) r less %\ld !y be l>ge1 = if too moi/1 x w adh]e to ! bo>d & roll]4 ,to make a ,v5etian cake ( mod]ate size1 roll ! pa/e less ?an a qu>t] ( an in* ?ick1 & cut ) ! l>g] flut$ cutt]1 %[n at page #cgf1 six or sev5 portions ( equal size2 lay !m on lightly fl\r$ or butt]$ t9s1 & bake !m 9 a sl[ ov5 until !y are firm & crisp1 & equally col\r$ ( a pale br[n4 ,%\ld !y seem to require x1 lay !m "o on ! o!r1 :ile !y are /ill w>m1 & place a bak+-t91 ) a slight weight ^u !m to r5d] !m q level4 ,:5 !y are cold1 spread ^u ea* a diff]5t k9d ( *oice pres]ve1 & pile ! :ole ev5ly into ! =m ( an entire cake4 ,! top may be ic$1 & decorat$ ) pi/a*io-nuts1 or gra9s ( col\r$ sug>1 or ) a wrea? ( almond-pa/e leaves4 ,!re are _m v>ieties ( ?is di%1 :i* is kn[n by diff]5t names 9 diff]5t c\ntries4 ,x is sometimes call$ a ,neapolitan ,cake1 sometimes a ,?\s& ,leaf ,cake la ,franaise4 ,x is occasionally made entirely ( almond-pa/e1 & highly decorat$2 x may be =m$ also ( _m lay]s ( puff or f9e %ort cru/ cut ( uni=m size1 or gradually less1 s z to leave r\nd ea* a cle> bord] ( an in* wide1 :i* may be cov]$ ) col\r$ ic+1 or ornam5t$ ) pres]v$ fruit1 t9t$ almonds1 gra9s ( :ite or p9k sug> c&y1 or aught else t ! fancy may direct4 ,to make ! small ,v5etian cakes1 roll ! pa/e direct$ = ! l>ge "o at ! comm5cem5t ( ?is receipt1 into balls1 flatt5 !m ) ! h& to ab\t ! ?ird ( an in* ?ick1 bru% !m ) beat5 egg1 & cov] !m pl5tifully ) :ite sug>-c&y cru%$ ab\t half ! size ( a pea3 bake !m 9 a sl[ ov54 ,almonds1 #h oz42 fl\r1 #a lb42 butt]1 #h oz42 sug>1 #a_/b lb42 r9d ( #a lemon2 yolks ( eggs1 #c to #d2 pres]ve z ne$$4 ,a ,,good ,,madeira ,,cake4 ,:isk f\r fre% eggs until !y are z light z possible1 !n1 cont9u+ /ill to :isk !m1 ?r[ 9 by sl[ degrees ! foll[+ +r$i5ts 9 ! ord] 9 :i* !y are writt53 six ounces ( dry1 p\nd$1 & sift$ sug>2 six ( fl\r1 also dri$ & sift$2 f\r ounces ( butt] j dissolv$1 b n heat$2 ! r9d ( a fre% lemon2 & ! in/ant be=e ! cake is m\ld$1 beat well 9 ! ?ird ( a teaspoonful ( c>bonate ( soda3 bake x an h\r 9 a mod]ate ov54 ,9 ?is1 z 9 all compositions ( ! same nature1 obs]ve p>ticul>ly t ea* portion ( butt] mu/ be beat5 into ! mixture until no appe>ance ( x rema9s be=e ! next is add$2 & if ?is be done1 & ! prep>ation be kept light by con/ant & light :isk+1 ! cake w be z good1 if n bett]1 ?an if ! butt] 7 cream$4 ,c&i$ citron c be add$ to ! pa/e1 b x is n ne$$4 ,eggs1 #d2 sug>1 #f oz42 fl\r1 #f oz42 butt]1 #d oz42 r9d ( #a lemon2 c>bonate ( soda1 #a_/c ( teaspoonful3 #a h\r1 mod]ate ov54 ,a ,,solimemne4 ,a ri* ,fr5* breakfa/ cake1 or ,sally ,lunn4 ,f ?ree-qu>t]s ( a p\nd ( fl\r take ?ree ounces = ! leav51 & make x into a li! pa/e ) half an ounce ( solid1 well-wa%$ yea/ 7see ,*apt] ,,xxxi471 mix$ ) two or ?ree tablespoonsful ( j w>m cream1 or new milk2 ?r[ a clo? ov] & leave x ne> ! fire to rise = ab\t half an h\r1 or until x is twice its orig9al size4 ,9 ! int]im make a holl[ 9 ! c5tre ( ! rema9d] ( ! fl\r1 & put into x a qu>t] ( an ounce ( f9e salt1 "o ounce ( p\nd$ sug>1 ! yolks ( f\r fre% eggs1 f\r ounces ( lukew>m butt]1 & a c\ple ( tablespoonsful ( cream1 also w>m4 ,mix ! :ole g5tly & c>efully into a p]fectly smoo? pa/e1 flatt5 x ) ! h& ^u ! dress]1 spread ! leav5 ov] x1 & bl5d !m ?or\ghly ) light knead+1 z direct$ = brio*e pa/e1 page #cdi4 ,! :ole %\ld be ( ! same col\r ?r\gh\t4 ,next1 put x into a small1 well-butt]$ copp] /ewpan1 or pla9 cake-m\ld1 & let x rema9 9 a mod]ately w>m place until x has ris51 l ! leav51 to d\ble its orig9al size2 !n ) a pa/e-bru% or fea!r wa% ! top ) beat5 egg1 & )\t di/urb+ x1 set x into a tol]ably quick ov51 & bake x ne>ly or q an h\r2 b d n all[ x to be too deeply col\r$4 ,turn x f ! m\ld1 cut x once or twice asund]1 & p\r ov] ! slices pl5ty ( good butt]1 j dissolv$ 9 a small saucepan2 put ! cake toge!r aga91 & s]ve x imm$iately4 ,x may be conv]t$ into an excell5t entremets by spread+ currant1 or o!r f9e jelly1 or pres]ve1 quickly ^u x :5 x is cut1 & sift+ sug> ?ickly on ! top aft] x is re/or$ to its prop] =m3 x is !n call$ a ,dresd5 cake4 ,we ?9k t :5 left until cold & toa/$1 ! solimemne is ev5 bett] ?an :5 s]v$ hot4 ,x w be _m h\rs ris+2 sometimes z _m z six or eight4 ,if want$ = breakfa/ x %\ld be made ov] night4 ,fl\r #c_/d lb42 yea/1 #a_/b oz42 little cream2 salt1 #a_/d oz42 sug>1 #a oz42 yolks ( eggs1 #d2 butt]1 #d oz43 to rise f #f to #h h\rs4 ,bak$ #a h\r4 ,,banbury ,,cakes4 ,fir/1 mix well toge!r a p\nd ( currants1 clean$ ) great nicety & dri$1 a qu>t]-p\nd ( beef suet1 f9ely m9c$1 ?ree ounces ea* ( c&i$ orange & lemon-r9d1 %r$ small1 a few gra9s ( salt1 a full qu>t]-ounce ( p\nd$ c9namon & nutmeg mix$1 & f\r ounces ( mac>oons or ratafias roll$ to p[d]4 ,next1 make a light pa/e ) f\rte5 ounces ( butt] to ! p\nd ( fl\r2 give x an extra turn or two to prev5t its ris+ too mu* 9 ! ov52 roll out "o half 9 a v ?9 squ>e1 & spread ! mix$ fruit & spice equally ^u x2 moi/5 ! edges1 lay on ! rema9+ half ( ! pa/e1 roll$ equally ?91 press ! edges securely toge!r1 m>k ! :ole ) ! back ( a knife 9 regul> divisions ( two in*es wide & ?ree 9 l5g?1 bake ! pa/ry 9 a well-heat$ ov5 f tw5ty-five to ?irty m9utes1 & divide x into cakes :ile x is /ill w>m4 ,!y may be s]v$ z a second c\rse di% ei!r hot or cold1 & may be glaz$ at pleasure4 ,currants1 #a lb42 beef-suet1 #d oz42 c&i$ orange & lemon-r9d ea*1 #c oz42 salt1 small p9*2 mix$ spices1 #a_/d oz42 mac>oons or ratafias1 #d oz43 bak$ #be to #cj m9utes4 ,,m]+ues4 ,illu/ration ,:isk1 to ! firme/ possible fro?1 ! :ites ( six v fre% eggs1 tak+ e precaution aga9/ a p>ticle ( ! yolk fall+ 9 among/ !m4 ,lay "s squ>es or long /rips ( writ+-pap] closely ^u a bo>d or ^u v clean tr5*]s1 :i* ought to be ne>ly or q an in* ?ick1 to prev5t ! m]+ues f receiv+ any col\r f ! bottom ( ! ov54 ,:5 all is ready1 mix ) ! eggs ?ree-qu>t]s ( a p\nd ( ! f9e/ sug>1 well dri$1 & sift$2 /ir !m toge!r = half a m9ute1 !n ) a table or dess]tspoon lay ! mixture quickly on ! pap]s 9 ! =m ( a half-egg1 sift sug> ov] !m )\t delay1 bl[ (f ) ! bell[s all t does n adh]e1 & set ! m]+ues into a g5tle ov54 ,! process mu/ be exp$iti\s1 or ! sug> melt+ w cause ! cakes to spread1 in/ead ( reta9+ ! %ape ( ! spoon1 z !y ought4 ,! :ole art ( mak+ !m1 inde$1 appe>s to u to consi/ 9 pres]v+ _! prop] =m1 & ! l>g] ! proportion ( sug> work$ into ! eggs1 ! m easily ?is w be done4 ,:5 !y are col\r$ to a light br[n1 & are firm to ! t\*1 draw !m out1 turn ! pap]s g5tly ov]1 sep>at+ ! m]+ues f !m1 & ) a teaspoon scoop out suffici5t ( ! insides to =m a space = "s :ipp$ cream or pres]ve1 & put !m aga9 into ! ov5 ^u clean %eets ( pap]1 ) ! moi/ sides upp]mo/1 to dry3 :5 !y are crisp ?r\gh !y are done4 ,let !m become cold2 fill1 & !n jo9 !m toge!r ) a little :ite ( egg s z to give !m ! appe>ance %[n 9 ! plate4 ,spikes ( pi/a*io nuts1 or almonds1 c be /uck ov] !m1 z repres5t$ !re1 at pleasure4 ,!y af=d always1 if well made1 a second c\rse di% ( elegant appe>ance1 & !y are equally ornam5tal to breakfa/s or supp]s ( c]emony4 ,!y are made 9 p]fection by ! pa/ry-cooks 9 ,france1 be+ equally light1 delicate1 & delici\s4 ,mu* ( _! excell5ce1 x mu/ be obs]v$1 dep5ds at all times on ! att5tion !y receive 9 ! bak+1 z well z 9 ! previ\s prep>ation4 ,!y mu/1 ( c\rse1 be q cold be=e ! pres]ve or cream is laid into !m4 ,f f\r to six ounces ( almonds1 f9ely p[d]$1 may be smoo?ly mix$ ) ! o!r +r$i5ts = !m2 & !y may be flav\r$ ) citron1 lemon1 or orange-r9d by rasp+ ! sk9s ( ! fruit ) "p ( ! sug> ) :i* !y are to be made2 !n dry+1 & r$uc+ x to p[d]4 ,:ites ( v fre% eggs1 #f2 sug>1 #c_/d lb43 g5tle ov51 #bj to #cj m9utes4 ,,italian ,,m]+ues4 ,take = ^! ! proportion ( :ites ( eggs & sug> already indicat$ 9 ! receipt = ,nesselrde pudd+1 page #dia1 t is to say1 six to ! p\nd1 or half t quantity = a small numb] ( m]+ues4 ,boil ! sug> ) a p9t ( wat] until x :it5s1 & beg9s to fall 9 flakes f ! skimm]2 h ! eggs :isk$ to a p]fectly solid fro? q ready at ! prop] mom5t1 & :5 ! sug> has /ood = two or ?ree m9utes1 & be5 work$ well f ! sides ( ! pan1 m+le !m gradually1 b v quickly1 ) x1 t ! mass may be q smoo?2 cont9ue to /ir !m until !y become firm en\gh to reta9 _! %ape p]fectly :5 m\ld$ ) a teaspoon2 lay out ! cakes on pap]1 & place !m 9 an ov5 s sl[ z to h>d5 )\t giv+ !m col\r4 ,z !y are n to be fill$1 b m]ely fa/5$ toge!r1 !y may be bak$ on t9s4 ,"p ( !m may be v>i$ by ! addition ( ?ree or f\r ounces ( p\nd$ almonds mix$ ?or\ghly ) ! rema9d] ( ! eggs & sug>1 :5 a portion ( ! m]+ues h be5 m\ld$3 ^!1 h[ev]1 w require to be mu* long] bak$ ?an ! o!rs2 b !y w be excell5t4 ,!y %\ld be lightly br[n$1 & crisp q ?r\gh4 ,sug>1 #a lb42 wat]1 #a p9t2 :ites ( eggs1 #f3 v sl[ ov51 #bj to #cj m9utes1 or long]4 ,,?ick1 ,,light ,,g+]bread4 ,crumble d[n v small1 eight ounces ( butt] into a c\ple ( p\nds ( fl\r1 !n add to1 & mix ?or\ghly ) !m1 half a p\nd ( good br[n sug>1 two ounces ( p[d]$ g+]1 & half an ounce ( gr\nd c>raway-se$s2 beat gradually to ^!1 fir/ two p\nds ( treacle1 next ?ree well-:isk$ eggs1 & la/ ( all half an ounce ( c>bonate ( soda1#agd dissolv$ 9 a v small cupful ( w>m wat]2 /ir ! :ole briskly toge!r1 p\r ! mixture into v %all[ t9s1 put x imm$iately into a mod]ate ov51 & bake x = an h\r & a half4 ,! g+]bread made ?us w be rem>kably light & good4 ,= *ildr5 "p ( ! spice & butt] may be omitt$4 ,footnote #agd3 ,?is %\ld always be ( ! v be/ quality :5 us$ = cakes4 ,c>bonate ( ammonia is recomm5d$ 9 pref]5ce to x by "s writ]s4 ,fl\r1 #b lbs42 butt]1 #h oz42 sug>1 #a_/b lb42 p[d]$ g+]1 #b oz42 eggs1 #c2 c>bonate ( soda1 #a_/b oz42 wat]1 v small cupful3 bak$ #a-a_/b h\r4 ,obs4--,we ?9k t some?+ less ?an ! half ounce ( soda w\ld be suffici5t = ?is g+]bread1 = ) ! :ole quantity x rises 9 ! ov5 to ?ree times its height1 & is apt to run ov] ! tops ( ! t9s1 ev5 :5 !y are b half fill$ ) x at fir/2 or if x 7 well beat5 into ! mass )\t any wat]1 aft] be+ c>efully fre$ f lumps & mix$ ) a little sug>1 ! cake w\ld /ill be q light4 ,,acton ,,g+]bread4 ,:isk f\r /ra9$ or well-cle>$ eggs to ! lighte/ possible fro? 7,fr5* eggs1 if really sweet1 w answ] = ! purpose71 & p\r to !m1 by degrees1 a p\nd & a qu>t] ( treacle1 /ill beat+ !m lightly4 ,add1 9 ! same mann]1 six ounces ( pale br[n sug> free f lumps1 "o p\nd ( sift$ fl\r1 & six ounces ( good butt]1 j suffici5tly w>m$ to be liquid1 & no m1 = if hot1 x w\ld r5d] ! cake heavy2 x %\ld be p\r$ 9 small portions to ! mixture1 :i* %\ld be well beat5 up ) ! back ( a wood5 spoon z ea* portion is ?r[n 93 ! success ( ! cake dep5ds almo/ entirely on ?is "p ( ! process4 ,:5 prop]ly m+l$ ) ! mass1 ! butt] w n be p]ceptible on ! surface2 & if ! cake be kept light by con/ant :isk+1 l>ge bubbles w appe> 9 x to ! la/4 ,:5 x is s f> ready1 add to x "o ounce ( ,jamaica g+] & a l>ge teaspoonful ( cloves 9 f9e p[d]1 ) ! lightly grat$ r9ds ( two fre% full-siz$ lemons4 ,butt] ?ickly1 9 e "p1 a %all[ squ>e t9 pan1 & bake ! g+]bread sl[ly = ne>ly or q an h\r 9 a g5tle ov54 ,let x cool a little be=e x is turn$ out1 & set x on its edge until cold1 support+ x1 if ne$ful1 aga9/ a l>ge j> or b[l4 ,we h usually _h x bak$ 9 an ,am]ican ov51 9 a t9 less ?an two in*es deep2 & x has be5 excell5t4 ,we reta9 ! "n giv5 to x orig9ally 9 our own circle4 ,,*eap ,,& ,,v ,,good ,,g+] ,,ov5-,,cake ,,or ,,cakes4 ,f\r ,fr5* eggs 7:i* mu/ be p]fectly sweet1 or small ,engli% ones71 six ounces ( br[n sug> ( good quality roll$ smoo? & f9e1 six ounces ( fl\r1 ?ree ( butt]1 a gra9 or two ( salt1 "s grat$ lemon-r9d or c&i$ peel slic$ v ?91 & half an ounce or m ( g+] 9 f9e p[d]4 ,prep>e & mix ^! +r$i5ts 9 ! ord] 9 :i* !y are writt51 by ! directions = 8,acton ,g+]bread40 ,bake ! cake ne>ly ! same "t4 ,an ,am]ican ov5 w answ] = x p]fectly1 & x w resemble a really ri* cake1 ?\gh s *eap4 ,a small quantity ( c>bonate ( soda may be add$ q at la/ by inexp]t cake-mak]s1 to insure its be+ light4 ,! same mixture may be bak$ 9 small cups or t9s 9 an iron ov54 ,= a cake ( tol]able size half z mu* aga9 ( ! +r$i5ts mu/ be tak51 & ! :ole p\r$ into a r\nd or squ>e cake-m\ld4 ,,good ,,common ,,g+]bread4 ,"w v smoo?ly six ounces ( fre% butt] 7or "s t has be5 well wa%$ f ! salt1 & wrung dry 9 a clo?7 into "o p\nd ( fl\r1 & mix ) !m ?or\ghly an ounce ( g+] 9 f9e p[d]1 f\r ounces ( br[n sug>1 & half a teaspoonful ( beat5 cloves & mace4 ,wet ^! ) ?ree-qu>t]s ( a p\nd ( cold treacle1 or r m1 if ne$ful2 roll out ! pa/e1 cut ! cakes ) a r\nd t9 cutt]1 lay !m on a fl\r$ or butt]$ bak+ t91 & put !m into a v sl[ ov54 ,lemon-grate or c&i$ peel c be add$1 :5 x is lik$4 ,fl\r1 #a lb42 butt]1 #f oz42 sug>1 #a_/d lb42 g+]1 #a oz42 cloves & mace1 #a_/b teaspoonful2 treacle1 #c_/d lb43 #a_/b to #c_/d h\r4 ,,ri*] ,,g+]bread4 ,melt toge!r ?ree-qu>t]s ( a p\nd ( treacle & half a p\nd ( fre% butt]1 & p\r !m hot on a p\nd ( fl\r mix$ ) half a p\nd ( sug> & ?ree-qu>t]s ( an ounce ( g+]4 ,:5 ! pa/e is q cold1 roll x out ) z mu* m fl\r z w prev5t its adh]+ to ! bo>d3 bake ! cakes 9 a v g5tle ov54 ,,cocoa-,,nut ,,g+]bread4 7,orig9al ,receipts47 ,mix well toge!r t5 ounces ( f9e :eat5 fl\r1 & six ( fl\r ( rice 7or rice gr\nd to p[d]71 ! grat$ r9d ( a lemon1 & ?ree-qu>t]s ( an ounce ( g+]3 p\r ne>ly boil+ ^u ^! a p\nd ( treacle1 five ounces ( fre% butt]1 & five ( sug>1 melt$ toge!r 9 a saucepan2 beat ! mixture1 :i* w be almo/ a batt]1 ) a wood5 spoon1 & :5 q smoo? leave x until x is p]fectly cold1 !n add to x five ounces ( grat$ cocoa-nut1 & :5 x is ?or\ghly bl5d$ ) ! o!r +r$i5ts1 lay ! pa/e 9 small heaps ^u a butt]$ t91 & bake !m 9 v sl[ ov5 f half to ?ree-qu>t]s ( an h\r4 ,fl\r1 #aj oz42 gr\nd rice1 #f oz42 r9d ( #a lemon2 g+]1 #c_/d oz42 treacle1 #a lb42 sug>1 #e oz42 butt]1 #e oz42 cocoa-nut1 #e oz43 #a_/b to #c_/d h\r4 ,or3 ,fl\r1 #a_/b lb42 gr\nd rice1 #a_/b lb42 g+]1 #c_/d oz42 r9d ( #a lemon2 butt]1 #e oz42 sug>1 #e oz42 treacle1 #a lb42 cocoa-nut1 #f-a_/b oz4 ,obs4--,! cakes made by !m are excell5t4 ,a ,,delici\s ,,cream-,,cake ,,& ,,sweet ,,rusks4 ,:5 9 v sultry wea!r cream becomes acid f be+ s5t to a di/ance1 or f o!r causes1 x may /ill be made available = delicate pa/ry-cru/1 & sup]lative cakes1 biscuits1 & bread2 b if ev] s slightly putrid x w be fit only to be ?r[n away4 ,! foll[+ receipt is giv5 exactly z x 0 us$ ) p]fect success on ! ?\ght ( ! mom5t1 :5 we fir/ _h x tri$4 ,crumble d[n five ounces ( good butt] into a p\nd ( f9e fl\r1 !n mix ?or\ghly ) !m half a p\nd ( sift$ sug>1 a few gra9s ( salt1 & two ounces ( c&i$ citron or orange-r9d slic$ ?92 add some?+ m ?an half a p9t ( ?ick & r s\r cream mix$ ) two well :isk$ eggs1 & j be=e ! pa/e is put into ! m\lds1 :i* %\ld be butt]$ 9 e "p & only two-?irds fill$1 beat ?or\ghly into x half a teaspoonful ( ! v be/ c>bonate ( soda1 :i* has be5 p]fectly bl5d$ ) twice ! quantity ( sug> & ( fl\r1 & rubb$ ?r\gh a f9e sieve1 or work$ to ! smoo!/ p[d] 9 a mort>1 or 9 any o!r way4 ,= ! conv5i5ce ( hav+ x bak$ 9 a small iron ov51 ?is quantity 0 divid$ into two cakes1 "o ( :i* 0 g5tly pull$ ap>t ) a c\ple ( =ks :ile /ill hot1 & !n set aga9 into ! ov5 & crisp$ ) a g5tle heat q ?r\gh3 x 0 ?us conv]t$ into ! v nice/ sweet rusks4 ,suffici5t cream %\ld be us$ = ! cakes to conv]t ! +r$i5ts into a v li! pa/e or ?ick batt]1 :i* c be prop]ly work$ or mix$ ) a wood5 spoon1 ) ! back ( :i* x %\ld be v lightly beat5 up be=e x is m\ld$4 ,ab\t ?ree-qu>t]s ( an h\r w bake x 9 a mod]ate ov54 ,x %\ld be firm on ! surface--z all light cakes %\ld be--t x may n s9k & become heavy aft] x is drawn out4 ,turn x f ! m\ld1 & lay x on its side ^u a sieve rev]s$1 to cool4 ,a ,,good ,,light ,,lun*eon-,,cake ,,& ,,br[n ,,brack4 ,break d[n f\r ounces ( butt] into a c\ple ( p\nds ( fl\r1 & "w x q into crumbs1 b h&le x v lightly2 mix 9 a p9* ( salt & f\r ounces ( p\nd$ sug>2 holl[ ! c5tre1 & /ir into x a l>ge tablespoonful ( solid well-wa%$ yea/ 7or an ounce ( ,g]man yea/ :i* w f]m5t m quickly71 dilut$ ) ?ree-qu>t]s ( a p9t ( w>m new milk2 :5 suffici5t ( ! surr\nd+ fl\r is mix$ ) x to =m a ?ick batt] /rew m fl\r on ! top1 lay a clo? once or twice fold$ toge!r ov] ! pan1 & let x rema9 until ! leav5 has become v light3 ?is x w g5]ally be 9 an h\r & a qu>t]1 or1 at ! utmo/1 9 an h\r & a half4 ,! f]m5tation may be quick5$ by increas+ ! proportion ( yea/1 b ?is is bett] avoid$1 z x may *ance to r5d] ! cake bitt]2 additional "t1 h[ev]1 mu/ always be all[$ = x to rise :5 b a small quantity is us$4 ,:5 ! leav5 is at ! prop] height1 add to a c\ple ( well :isk$ eggs1 suffici5t ne>ly-boil+ milk to w>m !m1 & mix !m ) ! o!r +r$i5ts2 !n beat well into ! cake by degrees1 eight ounces m ( p\nd$ sug>1 & half a grat$ nutmeg2 cut f two to ?ree ounces ( c&i$ citron ?91 & /rew ov] x2 leave x aga9 to rise1 z be=e1 = ab\t ?ree-qu>t]s ( an h\r2 mix ! citron equally ) x1 put x into a ?ickly butt]$ t9 or e>!n pan1 & bake x 9 a quick ov5 = an h\r & t5 m9utes at ! lea/1 & aft] x is plac$ 9 x let x n be mov$ until x is q set1 or x w possibly be heavy at ! top4 ,! grat$ r9ds ( a c\ple ( lemons w improve its flav\r4 ,f9e ,lisbon sug> c be us$ to sweet5 x in/ead ( p\nd$1 b ! diff]5ce ( exp5se w\ld be v slight1 & ! cake w\ld n be s good2 ! quantity c1 ( c\rse1 be dim9i%$ :5 x is consid]$ too mu*4 ,?ree-qu>t]s ( a p\nd ( currants c1 at *oice1 be sub/itut$ = ! citron4 ,?ree ounces ( c>raway se$s w conv]t x into common br[n brack1 or ,iri% se$-cake4 ,= ! mann] ( purify+ yea/1 see ,*apt] ,,xxxi4 ,a ,,v ,,*eap ,,lun*eon ,,biscuit1 ,,or ,,nurs]y ,,cake4 ,two or ?ree p\nds ( :ite bread d\gh tak5 :5 ready = ! ov51 w make a good light biscuit if well manag$1 ) ! addition ( f half to ?ree-qu>t]s ( a p\nd ( sug>1 a v small quantity ( butt]1 & a few currants1 or c>raway-se$s1 or a teaspoonful ( mix$ spices4 ,! d\gh %\ld be r firm2 ! butt] %\ld fir/ be well knead$ into x 9 small portions1 !n ! sug> add$ 9 ! same way1 & next ! currants or spice4 ,! :ole %\ld be p]fectly & equally m+l$1 fl\r be+ slightly dr$g$ ^u x z x is work$1 if ne$ful4 ,x mu/ !n be all[$ to rise until x is v light1 :5 x %\ld aga9 be knead$ d[n1 b n heavily2 & :5 x has once m ris51 x %\ld be s5t )\t delay to ! ov54 ,an ounce ( butt] to ! p\nd ( d\gh w be suffici5t = x4 ,mu* ri*] cakes c be made ?us1 & !y w be extremely good if c>e be tak5 to let !m rise suffici5tly be=e !y are bak$4 ,we regret t we _c multiply our receipts = !m4 ,sultana rais9s are an excell5t sub/itute = currants 9 ^! & o!r common cakes4 ,,isle ,,( ,,wight ,,d\gh-,,nuts4 ,"w smoo?ly toge!r ) ! f+]s f\r ounces ( good l>d1 & f\r p\nds ( fl\r2 add half a p\nd ( f9e br[n sug>1 two tablespoonsful ( allspice1 "o dra*m ( p\nd$ c9namon1 half z mu* ( cloves1 two l>ge blades ( mace1 beat5 to p[d]1 two tablespoonsful ( fre% yea/ :i* has be5 wat]$ = "o night1 & :i* %\ld be solid1 & z mu* new milk z w make ! :ole into a r firm d\gh2 let ?is /& f an h\r to an h\r & a half ne> ! fire1 !n knead x well1 & make x into balls ab\t ! size ( a small apple2 holl[ !m ) ! ?umb1 & enclose a few currants 9 ! middle2 ga!r ! pa/e well ov] !m1 & ?r[ ! d\gh-nuts into a saucepan half fill$ ) boil+ l>d2 :5 !y are equally col\r$ to a f9e br[n1 lift !m out & dry !m be=e ! fire on ! back ( a sieve4 ,:5 !y are made 9 l>ge quantities1 z !y are at c]ta9 seasons 9 ! isl&1 !y are dra9$ ^u v clean /raw4 ,! l>d %\ld boil only j be=e !y are dropp$ into x1 or ! outsides w be scor*$ be=e ! insides are suffici5tly done4 ,fl\r1 #d lbs42 l>d1 #d oz42 sug>1 #a_/b lb42 allspice1 #b tablespoonsful2 p\nd$ c9namon1 #a dra*m2 cloves & mace1 ea* #a_/b dra*m2 yea/ 7solid71 two l>ge tablespoonsful3 to rise1 #a to #a-a_/b h\r4 ,currants1 at *oice3 d\gh-nuts boil$ 9 l>d1 #e to #g m9utes4 ,,que5 ,,cakes4 ,to make ^!1 proce$ exactly z = ! p\nd currant-cake ( page #edf1 b bake ! mixture 9 small well-butt]$ t9 pans 7he>t-%ap$ ones are usual71 9 a some:at brisk ov51 = ab\t tw5ty m9utes4 ,,jumbles4 ,rasp on "s good sug> ! r9ds ( two lemons2 dry1 r$uce x to p[d]1 & sift x ) z mu* m z w make up a p\nd 9 weight2 mix ) x "o p\nd ( fl\r1 f\r well-beat5 eggs1 & six ounces ( w>m butt]3 drop ! mixture on butt]$ t9s1 & bake ! jumbles 9 a v sl[ ov5 f tw5ty to ?irty m9utes4 ,!y %\ld be pale1 b p]fectly crisp4 ,a ,,good ,,soda ,,cake4 ,break d[n half a p\nd#age ( fre% butt] into a p\nd ( f9e dry fl\r1 & "w x into v small crumbs2 mix well ) ^! half a p\nd ( sift$ sug>1 & p\r to !m fir/1 a qu>t] ( a p9t ( boil+ milk1 & next1 ?ree well-:isk$ eggs2 add "s grat$ nutmeg1 or fre% lemon-r9d1 & eight ounces ( currants1 clean$ & dri$2 beat ! :ole well & lightly toge!r1 !n /rew 9 a v small teaspoonful ( good c>bonate ( soda 9 ! f9e/ p[d]1 :i* has be5 rubb$ ?r\gh a sieve & well mix$ ) a little sug>1 & aga9 beat ! cake well & lightly = ?ree or f\r m9utes2 put x into a butt]$ m\ld1 & bake x f an h\r to an h\r & a qu>t]2 or divide x 9 two1 :5 ?ree-qu>t]s ( an h\r w be suffici5t = ea* "p4 ,footnote #age3 ,six ounces w\ld to _m ta/es be q suffici5t1 & ! less butt] ! cake conta9s ! bett]4 ,fl\r1 #a lb42 butt]1 #a_/b lb42 sug>1 #a_/b lb42 boil+ milk1 full #a_/d p9t2 eggs1 #c2 currants1 #a_/b lb42 good c>bonate ( soda1 #a v small teaspoonful3 #a to #a-a_/b h\r4 ,or3 divid$ 9 two1 #a_/b to #c_/d h\r4 ,obs4--,?is1 if c>efully made1 resembles a p\nd cake1 b is mu* less exp5sive1 & f> m :olesome1 :ile x has ! advantage ( be+ v exp$iti\sly prep>$4 ,great c>e1 h[ev]1 mu/ be tak5 to avoid mix+ ) x too l>ge a proportion1 or a co>se quality ( soda2 z ei!r w imp>t to x a f> f agreeable flav\r4 ,,good ,,scotti% ,,%ortbread4 ,) "o p\nd ( fl\r mix well two ounces ( sift$ sug>1 & "o ( c&i$ orange-r9d or citron1 slic$ small2 make ^! into a pa/e ) f eight to n9e ounces ( good butt]1 made suffici5tly w>m to be liquid2 press ! pa/e toge!r ) ! h&s1 & m\ld x ^u t9s into l>ge cakes ne>ly an in* ?ick1 p9* ! edges1 & bake ! %ortbread 9 a mod]ate ov5 = tw5ty m9utes1 or long]1 %\ld x n be q crisp1 b d n all[ x to become deeply col\r$4 ,fl\r1 #a lb42 sug>1 #b oz42 c&i$ orange or citron1 #a oz42 butt]1 #h to #i oz43 #bj m9utes or m4 ,obs4--,?is1 to _m p]sons1 is a v indige/ible comp\nd1 ?\gh agreeable to ! ta/e4 ,a ,,galette4 ,! galette is a fav\rite cake 9 ,france1 & may be made ri* & comp>atively delicate1 or q common1 by us+ m or less butt] = x1 & by augm5t+ or dim9i%+ ! size4 ,"w lightly ?ree-qu>t]s ( a p\nd ( good butt] into a p\nd ( fl\r1 add a l>ge saltspoonful ( salt1 & make ^! into a pa/e ) ! yolks ( a c\ple ( eggs mix$ ) a small cupful ( good cream1 or simply ) wat]2 roll ?is into a complete r\nd1 ?ree-qu>t]s ( an in* ?ick2 score x 9 small diamonds1 bru% yolk ( egg ov] ! top1 & bake ! galette = ab\t half an h\r 9 a tol]ably quick ov53 x is usually eat5 hot1 b is s]v$ cold also4 ,an ounce ( sift$ sug> is sometimes add$ to x4 ,a good galette3 fl\r1 #a lb42 butt]1 #c_/d lb42 salt1 #a saltspoonful2 yolks ( eggs1 #b2 cream1 small cupful3 bak$ #a_/b h\r4 ,common galette3 fl\r1 #b lbs42 butt]1 #c_/d to #a lb42 no eggs4 ,,small ,,sug> ,,cakes ,,( ,,v>i\s ,,k9ds4 ,to make v sweet ri* sug> cakes m+le1 fir/ work+ x v small ) ! f+]s1 half a p\nd ( butt] ) ea* p\nd ( fl\r3 if m ?an ?is proportion be us$ ! pa/e w be too s(t to p]mit ! addition ( ! prop] numb] ( eggs4 ,next1 bl5d ?or\ghly ) ^! ?ree-qu>t]s ( a p\nd ( dry sift$ sug>1 & ! grat$ r9ds ( two small fre% lemons 7= lemon-cakes ! /ra9$ juice ( "o is g5]ally add$71 or a dess]tspoonful ( c9namon fre%ly p\nd$2 or f "o ounce to two ounces ( c>raway-se$s2 or a simil> proportion ( ! f9e/ p[d]$ g+]2 or ?ree-qu>t]s ( a p\nd ( v dry well clean$ currants4 ,a slight p9* ( salt %\ld be ?r[n 9 ) ! sug>4 ,if to be made into flat cakes proce$ to moi/5 ^! +r$i5ts gradually ) f two eggs to f\r slightly :isk$1 & :5 !y =m a firm pa/e1 proce$ quickly to roll & to /amp !m out ) a cake t92 = z ! sug> dissolves ) ! moi/ure ( ! eggs1 ! pa/e w o!rwise become s li! z to adh]e to ! bo>d & roll]4 ,:5 x is to be m]ely dropp$ on ! bak+-%eets1 x w require an additional egg or m4 ,! cakes %\ld !n be plac$ q two in*es ap>t1 z !y w spread 9 ! bak+4 ,five ounces ( butt] ) six ( sug> to ! p\nd ( fl\r1 two l>ge eggs1 & a small quantity ( milk1 w be suffici5t = q *eap sug> cakes3 any flav\r c be giv5 to !m z to ^? :i* prec$e1 & !y c be r5d]$ m or less sweet to ! ta/e by alt]+ ! proportion ( sug>3 ?is %\ld always be sift$1 or at lea/ r$uc$ q to p[d]1 be=e x is us$ = !m4 ,"o ounce m ( butt] w r5d] !m v good4 ,!y %\ld be roll$ a qu>t] ( an in* ?ick4 ,ri*3 to ea* lb4 ( fl\r1 butt]1 #a_/b lb42 sug>1 #c_/d lb42 eggs1 #b to #d4 7,lemon-r9ds1 c9namon1 c>raway-se$s1 or g+]1 or currants at *oice71 small p9* ( salt4 ,sl[ ov5 ab\t #bj m9utes4 ,obs4--,! cakes %\ld be b lightly col\r$1 & yet bak$ q ?r\gh4 ,,fle$ ,,or ,,flead ,,cakes4 ,^! are v mu* s]v$ z a tea-cake at ! tables ( ! sup]ior ord] ( ,k5ti% f>m]s4 ,= ! mode ( mak+ !m1 proce$ z = flead-cru/ 7see ,*apt] ,,xvi472 cut ! cakes small ) a r\nd cutt]1 & leave !m m ?an half an in* ?ick3 if well made !y w rise mu* 9 ! ov54 ,bake !m r quickly1 b keep !m pale4 ,fl\r1 #b lbs42 flead1 #a-a_/d lb42 butt]1 #f oz43 bak$ #aj to #ae m9utes4 ,,light ,,buns ,,( ,,diff]5t ,,k9ds4 ,q pla9 buns )\t butt]4--,v good light buns may be made entirely )\t butt]1 b !y mu/ be tol]ably fre% :5 s]v$4 ,to make !m1 dilute v smoo?ly an ounce ( sweet ,g]man yea/ or a l>ge tablespoonful ( q solid & well wa%$ ,engli% yea/ ) a p9t ( w>m new milk2 mix ?is imm$iately ) z mu* fl\r z x w conv]t into a r ?ick batt]1 ?r[ a d\ble clo? ov] ! pan1 & place x :]e ! w>m? ( ! fire w se>*1 )\t heat+ x4 ,:5 x is well ris5 & bubbles appe> on ! top1 add a little salt1 "s p\nd$ sug>1 & z mu* fl\r z w =m x into a light d\gh4 ,leave x to rise aga91 :5 x w probably be too little firm = m\ld+ ) ! f+]s1 & mu/ be beat5 up ) a /rong wood5 spoon & put into cups or t9 pans slightly butt]$1 to be bak$4 ,! buns %\ld be s5t to a quick ov51 & bak$ until ! entire surface is well br[n$4 ,^! directions may appe> to ! read] some:at vague2 b we mu/ frankly /ate t we h no precise memor&um by u ( ?is receipt1 ?\gh we h _h buns made by x v successfully 9 =m] ye>s3 we _c1 h[ev]1 exactly recall ! proportion ( fl\r :i* 0 us$ = !m1 b believe x 0 ab\t two p\nds4 ,= ?is quantity half a p\nd ( sug> w\ld be suffici5t4 ,! batt] w be a long "t ris+ to ! prop] height2 an h\r & a half or two h\rs4 ,currants1 c>raways1 nutmeg1 or mix$ spices1 c always be add$ at discretion4 ,x is usual to /rew a few currants on ! tops ( ! buns be=e !y are bak$4 ,to r5d] !m ri*] & firm]1 x is m]ely necess>y to dim9i% ! proportion ( milk1 & to crumble up v small two or m ounces ( butt] 9 ! fl\r :i* is add$ to ! batt] aft] x has ris54 ,:5 aga9 q light1 ! d\gh may !n be roll$ into balls1 & plac$ on flat t9s "s in*es ap>t until !y h spread to ! prop] %ape4 ,confection]s g5]ally wa% ! tops ) milk1 & sift a little sug> ov] !m4 ,exet] ,buns4--,^! are some:at celebrat$ 9 ! city ^: "n !y be>1 especially ^? ( "o mak] ^: secret = !m we h rec5tly obta9$4 ,in/ead ( be+ made into a d\gh ) milk1 ,devon%ire cream is us$ = !m1 ei!r entirely or 9 "p4 ,if v ?ick1 a portion ( wat] %\ld be add$ to x1 or ! yea/ w\ld n f]m5t freely4 ,! bett] plan is to dilute x ) a qu>t] ( a p9t or r m ( w>m wat]1 & :5 x is suffici5tly ris5 to make up ! buns lightly1 l bread1 ) ! cream1 :i* mu/ also be w>m2 !n to proce$ by ! receipt giv5 above4 ,,pla9 ,,dess]t ,,or ,,w9e ,,biscuits1 ,,& ,,g+] ,,biscuits4 ,rub v small inde$1 two ounces ( fre% butt] into a p\nd ( fl\r1 & make x into a /iff pa/e ) new milk4 ,roll x out half an in* ?ick1 & cut ! biscuits ) a r\nd cutt] ! size ( half-a-cr[n4 ,pile !m "o on ! o!r until all are done2 !n roll !m out v ?91 prick !m1 & lay !m on lightly-fl\r$ t9s1 ! prick$ side d[nw>ds3 a few m9utes w bake !m1 9 a mod]ate ov54 ,!y %\ld be v crisp1 & b slightly br[n$4 ,= ! ,g+] ,biscuits4--,?ree ounces ( good butt]1 ) two p\nds ( fl\r1 !n add ?ree ounces ( p\nd$ sug> & two ( g+] 9 f9e p[d]1 & knead !m into a /iff pa/e1 ) new milk4 ,roll x ?91 /amp out ! biscuits ) a cutt]1 & bake !m 9 a sl[ ov5 until !y are crisp q ?r\gh1 b keep !m ( a pale col\r4 ,a c\ple ( eggs are sometimes mix$ ) ! milk = !m1 b are no mat]ial improvem5t3 an additional ounce ( sug> may be us$ :5 a sweet] biscuit is lik$4 ,pla9 biscuits3 fl\r #a lb42 butt]1 #b oz42 new milk ab\t #a_/b p9t4 ,g+] biscuits3 fl\r1 #b lbs42 butt]1 #c oz42 sug>1 #c oz42 g+]1 #b oz4 ,,?readne$le ,,/reet ,,biscuits4 ,mix ) two p\nds ( sift$ fl\r ( ! v be/ quality ?ree ounces ( good butt]1 & "w x into ! smalle/ possible crumbs2 add f\r ounces ( f9e1 dry1 sift$ sug>1 & make !m into a firm pa/e ) new milk2 beat ?is =cibly = "s "t ) a roll+-p91 & :5 x is extremely smoo? roll x ! ?ird ( an in* ?ick1 cut x ) a small squ>e cutt]1 & bake ! biscuits 9 a v sl[ ov5 until !y are crisp to ! c5tre3 no "p ( !m %\ld rema9 s(t4 ,half a teaspoonful ( c>bonate ( soda is said to improve !m1 b we h n put x to ! te/4 ,c>raway-se$s c be add$ :5 !y are lik$4 ,fl\r1 #b lbs42 butt]1 #c oz42 sug>1 #d oz42 new milk1 #a p9t or m3 biscuits sl[ly bak$ until crisp4 ,,good ,,capta9',s ,,biscuits4 ,make "s f9e :ite fl\r into a v smoo? pa/e ) new milk2 divide x into small balls2 roll !m out1 & aft]w>ds pull !m ) ! f+]s z ?9 z possible2 prick !m all ov]1 & bake !m 9 a some:at brisk ov5 f t5 to twelve m9utes4 ,^! are excell5t & v :olesome biscuits4 ,,! ,,colonel',s ,,biscuits4 ,mix a slight p9* ( salt ) "s f9e sift$ fl\r2 make x into a smoo? pa/e ) ?9 cream1 & bake ! biscuits g5tly1 aft] hav+ prep>$ !m = ! ov5 l ^? :i* prec$e4 ,/ore !m z soon z !y are cold 9 a dry cani/]1 to pres]ve !m crisp3 !y are excell5t4 ,,aunt ,,*>lotte',s ,,biscuits4 ,^! biscuits1 :i* are v simple & v good1 may be made ) ! same d\gh z f9e :ite bread1 ) ! addition ( f half to a :ole ounce ( butt] to ! p\nd knead$ into x aft] x has ris54 ,break ! butt] small1 spread out ! d\gh a little1 knead x 9 well & equally1 & leave x = ab\t half an h\r to rise2 !n roll x a qu>t] ( an in* ?ick1 prick x well all ov]1 cut out ! biscuits1 & bake !m 9 a mod]ate ov5 f t5 to fifte5 m9utes3 !y %\ld be crisp q ?r\gh1 b n deeply col\r$4 ,:ite-bread d\gh1 #b lbs42 butt]1 #a to #b oz43 to rise #a_/b h\r4 ,bak$ 9 mod]ate ov5 #aj to #ae m9utes4 ,obs4--,to make ! biscuits by !mselves1 proce$ z = ,bordyke bread2 b use new milk = !m1 & "w ?ree ounces ( butt] into two p\nds ( fl\r be=e ! yea/ is add$4 ,,excell5t ,,soda ,,buns4 ,"w into half a p\nd ( fl\r ?ree ounces ( butt]1 until x is q 9 crumbs2 mix ?or\ghly ) !m f\r ounces ( sug>1 ! slighte/ p9* ( salt1 an ounce1 or r m1 ( c&i$ orange or1 %r$ extremely small1 & a little grat$ nutmeg2 to ^! p\r boil+ a small teacupful ( cream1 or ( milk :5 ?is _c be _h2 mix !m a little1 & add imm$iately two eggs1 leav+ out ! :ite ( "o1 & :5 ! :ole is well m+l$1 du/ ov]1 & beat well into x1 less ?an half a teaspoonful ( good c>bonate ( soda1 p]fectly free f lumps2 rub an ov5-t9 ) butt]1 drop ! buns ^u x ) a spoon1 & s5d !m to a mod]ate ov54 ,:5 !y are firm to ! t\* 9 e "p1 & well col\r$ und]nea?1 !y are done4 ,!y resemble good cakes1 if prop]ly made1 al?\gh 9 reality !y are n ri*3 to r5d] !m s ! proportion ( sug> & ( butt] c be increas$1 & currants add$ also4 ,x is immat]ial1 we f9d1 :e!r !y be put into ! ov5 z soon z !y are mix$1 or an h\r aft]w>ds4 ,!y are equally light4 ,^! proportions make j a doz5 ( small buns4 ,fl\r1 #a_/b lb42 butt]1 #c oz42 sug>1 #d oz42 c&i$ orange-r9d1 #a oz4 or m2 grat$ nutmeg2 cream 7or milk7 #a small teacupful2 egg-yolks #b1 :ite #a2 good c>bonate ( soda ab\t ! ?ird ( a teaspoonful3 #ae to #be m9utes1 mod]ate ov54 ,= ,g5eva ,buns ,see ,*apt] #cj4 ---------------------------------------- -------------------------------- ,,*apt] ,,xxvii4 ,confection>y4 ,illu/ration3 ,citron4 ,,to ,,cl>ify ,,sug>4 ,,x is an economy to use at once ! v be/ sug> = confection>y 9 g5]al1 = :5 highly ref9$ x ne$s little or no cl>ify+1 ev5 = ! mo/ delicate purposes2 & ! co>s] k9ds lose consid]able weight 9 ! process4 ,break x into l>ge lumps1 & put x into a v clean pres]v+-pan2 measure = ea* p\nd a p9t ( spr+ wat] if x be int5d$ = syrup1 b less ?an half t quantity = c&y+ or mak+ b>ley-sug>4 ,beat fir/ ap>t 7b n to a /rong fro?71 & aft]w>ds ) ! wat]1 ab\t half ! :ite ( an egg = six p\nds ( sug>1 unless x %\ld be v common1 :5 twice z mu* may be us$4 ,:5 !y are well mix$ p\r !m ov] ! sug>1 & let x /& until x is ne>ly dissolv$2 !n /ir ! :ole ?or\ghly1 & place x ov] a g5tle fire1 b d n di/urb x aft] ! scum beg9s to ga!r on ! top2 let x boil = five m9utes1 !n take ! pan f ! fire1 & :5 x has /ood a c\ple ( m9utes cle> (f ! scum entirely1 ) a skimm]2 set ! pan aga9 ov] ! fire1 & :5 ! sug> beg9s to boil ?r[ 9 a little cold wat]1 :i* has be5 res]v$ = ! purpose f ! quantity fir/ measur$1 & repeat ! skimm+ until ! syrup is v cle>2 x may !n be /ra9$ ?r\gh a musl91 or a ?9 clo?1 & put into a clean pan = fur!r boil+4 ,= syrup3 sug>1 #f lbs42 wat]1 #c qu>ts2 #a_/b :ite ( #a egg4 ,= c&y+1 c43 sug>1 #f lbs42 wat]1 #b-a_/b p9ts3 #e to #aj m9utes4 ,,to ,,boil ,,sug> ,,f ,,syrup ,,to ,,c&y1 ,,or ,,to ,,c>amel4 ,! te*nicalities by :i* confection]s di/+ui% ! diff]5t degrees ( sug>-boil+1 seem to u calculat$ r to puzzle ?an to assi/ ! read]2 & we %all1 !re=e1 conf9e ourselves to su* pla9 ,engli% t]ms z may suffice1 we hope1 to expla9 !m4 ,aft] hav+ boil$ a c]ta9 "t1 ! l5g? ( :i* w 9 a measure dep5d ^u ! quality ( ! sug> z well z on ! quantity ( wat] add$1 x becomes a ?9 syrup1 & w sc>cely =m a %ort ?read if a drop be press$ betwe5 ! ?umb & f+] & !y are !n drawn ap>t2 f five to t5 m9utes m ( rapid boil+ w br+ x to a ?ick syrup1 & :5 ?is degree is rea*$ ! ?read may be drawn f "o h& to ! o!r at "s l5g? )\t break+2 b its appe>ance 9 dropp+ f ! skimm] w p]haps be/ d5ote its be+ at ?is po9t1 z x hangs 9 a sort ( /r+ z x falls4 ,aft] ?is ! sug> w soon beg9 to :it51 & to =m l>ge bubbles 9 ! pan1 :51 if x be int5d$ = b>ley-sug>1 or c>amel1 "s lemon-juice or o!r acid mu/ be add$ to x1 to prev5t its gra9+ or becom+ sug> aga92 b if want$ to c&y1 x mu/ be /irr$ )\t ceas+ until x rises almo/ to ! top ( ! pan1 9 "o l>ge :ite mass1 :5 x mu/ be us$ imm$iately or lad$ out into pap] cases or on to di%es1 ) ! utmo/ exp$ition1 z x passes 9 an in/ant almo/1 f ?is /ate to "o 9 :i* x =ms a sort ( p[d]1 :i* w r5d] x necess>y to add wat]1 to /ir x until dissolv$1 & to reboil x to ! prop] po9t4 ,= b>ley-sug> likewise x mu/ be con/antly /irr$1 & c>efully wat*$ aft] ! lemon-juice is add$4 ,a small quantity %\ld be dropp$ f "t to "t into a l>ge bas9 ( cold wat] by ^? :o are inexp]i5c$ 9 ! process2 :5 9 fall+ into ?is x makes a bubbl+ noise1 & if tak5 out imm$iately aft]1 x snaps clean betwe5 ! tee? )\t /ick+ to !m1 x mu/ be p\r$ out in/antly3 if want$ = sug>-sp9n+1 ! pan mu/ be plung$ z quickly z possible into a vessel ( cold wat]4 ,,c>amel4 7,! quicke/ way47 ,put into a brass skillet1 or pres]v+-pan1 "s sift$ sug> ( ! f9e/ quality1 & /ir x s(tly ) a wood5 spoon or spatula1 ov] a v g5tle fire until x has become liquid2 a pale or a deep t9t may !n be giv5 to x1 accord+ to ! purpose = :i* x is requir$3 s soon z x is entirely melt$1 & looks cle>1 x is ready = use4 ,pa/ry-cooks glaze small pa/ry by j dipp+ ! surface into x2 & !y use x also = n\gat1 & o!r confection>y1 ?\gh x is n 9 g5]al q s brilliant z t :i* is made by ! prec$+ receipt4 ,:5 ! sug> fir/ beg9s to melt1 x %\ld be /irr$ only j 9 t "p1 or x w n be equally col\r$4 ,,b>ley-,,sug>4 ,add to ?ree p\nds ( highly-ref9$ sug> "o p9t & a qu>t] ( spr+ wat]1 ) suffici5t :ite ( egg to cl>ify x 9 ! mann] direct$ 9 ! la/ page b "o2 p\r to x1 :5 x beg9s to :it51 & to be v ?ick1 a dess]tspoonful ( ! /ra9$ juice ( a fre% lemon2 & boil x quickly until x is at ! po9t :i* we h indicat$ above4 ,a few drops ( ess5ce ( lemon may be add$ to x1 j z x is tak5 f ! fire4 ,p\r x on to a m>ble slab1 or on to a %all[ di% :i* has be5 slightly oil$1 or rubb$ ) a p>ticle ( fre% butt]2 & :5 x beg9s to h>d5 at ! edges =m x into /icks1 loz5ges1 balls1 or any o!r %apes at pleasure4 ,:ile x is /ill liquid x may be us$ = v>i\s purposes1 su* z ,*antilly baskets1 palace bonbons1 croquantes1#agf c]ises au c>amel1 c43 = ^! ! vessel conta9+ x mu/ be set into a pan ( wat]1 & x mu/ aga9 be liquefi$ ) a v g5tle degree ( heat %\ld x cool too quickly4 ,z x soon dissolves if expos$ to damp1 x %\ld be put into v dry cani/]s z soon z x is cold1 & ^! %\ld be kept 9 a dry place4 ,footnote #agf3 ,^! are =m$ ( small cakes1 roa/$ *e/nuts1 & v>i\s o!r ?+s1 j dipp$ s+ly into ! b>ley-sug>1 & !n arrang$ 9 good =m & jo9$ 9 a m\ld1 f :i* !y are turn$ out = table4 ,be/ sug>1 #c lbs42 wat]1 #a-a_/d p9t2 :ite ( egg1 #a_/d ( #a2 lemon-juice1 #a dess]tspoonful4 ,,n\gat4 ,?is is a prep>ation ( b>ley-sug>1 & almonds1 filb]ts1 or pi/a*io-nuts1 ( :i* good confection]s1 bo? =eign & ,engli%1 make a great v>iety ( highly ornam5tal di%es4 ,we mu/1 h[ev]1 conf9e our directions to ! mo/ common & simple mode ( s]v+ x4 ,blan* twelve ounces ( f9e ,jordan almonds 9 ! usual way1 wipe !m v dry1 split !m 9 halves1 & spread !m ^u t9s or di%es2 dry !m 9 a v g5tle ov51 )\t all[+ !m to br[n2 or if ! flav\r be lik$ bett] s1 let !m be equally col\r$ to a pale gold t9t3 !y %\ld !n be (t5 turn$ :ile 9 ! ov54 ,boil to b>ley sug> 9 a small pres]v+-pan six ounces ( highly-ref9$ sug>1 ?r[ 9 ! almonds1 mix !m ) x well )\t break+ !m1 turn ! n\gat on to a di% slightly rubb$ ) oil1 spread x out quickly1 m>k x into squ>es1 & cut x be=e x is cold2 or p\r x into a m\ld1 & ) an oil$ lemon spread x quickly1 & v ?9 ov] x1 & turn x out :5 cool4 ,x mu/ at all times be c>efully pres]v$ f damp2 & %\ld be put into a dry t9 box z soon z x is cold4 ,sug>1 #f oz42 almonds1 #ab oz4 ,ano!r & m exp$iti\s way ( mak+ x1 is to boil ! sug> to c>amel )\t any wat]1 z direct$ at page #efc3 ! proportion ( almonds c be dim9i%$ at pleasure1 b ! n\gat %\ld always be well fill$ ) !m4 ,,g+] ,,c&y4 ,break a p\nd ( highly-ref9$ sug> into lumps1 put x into a pres]v+-pan1 & p\r ov] x ab\t ! ?ird ( a p9t ( spr+ wat]2 let x /& until ! sug> is ne>ly dissolv$1 !n set x ov] a p]fectly cle> fire1 & boil x until x becomes a ?9 syrup4 ,h ready 9 a l>ge cup a teaspoonful ( ! v be/ g+] 9 p[d]2 mix x smoo?ly & gradually ) two or ?ree spoonsful ( ! syrup1 & !n /ir x well into ! :ole4 ,wat* ! mixture c>efully1 keep x /irr$1 & drop x (t5 f a spoon to asc]ta9 ! exact po9t ( boil+ x has rea*$4 ,:5 x beg9s to fall 9 flakes1 ?r[ 9 ! fre%ly-grat$ r9d ( a v l>ge lemon1 or ( two small ones1 & "w ! sug> r\nd quickly z x is add$4 ,! c&y mu/ n[ be /irr$ con/antly until x is done3 ?is w be :5 x falls 9 a mass f ! spoon1 & does n s9k :5 plac$ 9 a small heap on a di%4 ,x mu/ be p\r$1 or lad$ out1 z exp$iti\sly z possible :5 ready1 or x w fall q into p[d]4 ,if ?is %\ld happ51 a little wat] mu/ be add$ to x1 & x mu/ be reboil$ to ! prop] po9t4 ,! c&y1 if dropp$ 9 cakes ^u %eets ( v dry foolscap or o!r ?ick writ+-pap] laid ^u cold di%es1 may be mov$ (f )\t difficulty :ile x is /ill j w>m1 b x mu/ n be t\*$ :ile q hot1 or x w break4 ,sug>1 highly ref9$1 #a lb42 wat]1 #a_/c ( a p9t2 g+]1 #a teaspoonful2 r9d ( #a l>ge lemon4 ,,orange-,,fl[] ,,c&y4 ,beat 9 ?ree-qu>t]s ( a p9t1 or r m1 ( wat]1 ab\t ! f\r? "p ( ! :ite ( an egg1 & p\r x on two p\nds ( ! be/ sug> brok5 into lumps4 ,:5 x has /ood a little "t1 place x ov] a v cle> fire1 & let x boil = a few m9utes1 !n set x on "o side1 until ! scum has subsid$2 cle> x (f1 & boil ! sug> until x is v ?ick1 !n /rew 9 by degrees ?ree ounces ( ! petals ( ! orange-blossom1 weigh$ aft] !y are pick$ f _! /ems4 ,cont9ue to /ir ! c&y until x rises 9 "o :ite mass 9 ! pan1 !n lay x1 z quickly z x c be done1 9 cakes ) a l>ge spoon1 ^u ?ick & v dry %eets ( writ+ pap] plac$ q flat ^u ! backs ( di%es1 or ^u trays4#agg ,take x (f be=e x is entirely cold1 & lay ! c&y rev]s$ ^u di%es1 or place ! cakes on _! edges r\nd ! rim ( "o until !y are p]fectly cold2 !n secure !m f ! air )\t delay 9 close %utt+ t9 boxes or cani/]s4 ,!y w rema9 excell5t = m ?an a ye>4 ,! orange-fl[]s w turn br[n if ?r[n too soon into ! syrup3 x %\ld be m ?an ?ree p>ts boil$ :5 !y are add$4 ,!y mu/ be ga!r$ on ! day !y are want$ = use1 z !y w soon become discol\r$ f keep+4 ,footnote #agg3 ,z ! heat ( ! boil+ sug> w\ld injure ^!1 no good ones %\ld be us$ = ! purpose4 ,sug>1 #b lbs42 wat]1 #c_/d p9t2 #a_/d :ite ( egg2 orange-blossoms1 #c oz4 ,obs4--,:5 sug> ( ! f9e/ quality is us$ = ?is confection1 z x ought to be1 x w n require ! :ite ( egg to cl>ify x4 ,,orange-,,fl[] ,,c&y4 7,ano!r ,receipt47 ,! ,fr5*1 :o are v fond ( ! delici\s flav\r ( ! orange-blossom1 leave ! petals 9 ! c&y2 b a m delicate confection1 to ,engli% ta/e1 is made z foll[s3--,?r[ ! orange-fl[]s into ! syrup :5 x has boil$ ab\t t5 m9utes1 & aft] !y h simm]$ 9 x = five m1 p\r ! :ole out1 & leave !m to infuse until ! foll[+ day1 or ev5 long]1 if m conv5i5t2 !n br+ ! syrup to ! po9t ( boil+1 /ra9 x f ! blossoms ?r\gh a musl91 & f9i% x by ! =ego+ receipt4 ,,cocoa-,,nut ,,c&y4 ,rasp v f9e a s\nd fre% cocoa-nut1 spread x on a di%1 & let x dry naturally = two or ?ree days1 z x w n be> ! heat ( an ov51 & is too oily = use :5 fre%ly brok54 ,f\r ounces ( x w be suffici5t = a p\nd ( sug> = mo/ ta/es1 b m c be us$ at pleasure4 ,boil ! sug> z = ! orange-fl[] c&y1 & :5 x beg9s to be v ?ick & :ite1 /rew 9 ! nut1 /ir & mix x well1 & d n quit x = an in/ant until x is f9i%$4 ,! pan %\ld n be plac$ ^u ! fire b ov] x1 z ! nut is liable to burn ) too fi]ce a heat4 ,= almond-c&y proce$ 9 exactly ! same way1 b let ! almonds1 ei!r :ole or split1 be p]fectly well dri$ 9 a g5tle ov51 & d n ?r[ !m into ! sug> until x approa*es ! c&y+ po9t4 ,,palace-,,bonbons4 ,take "s f9e fre% c&i$ orange-r9d1 or citron1 cle> (f ! sug> :i* adh]es to x1 cut x into in*-squ>es1 /ick ^! s+ly on ! prong ( a silv] =k or on osi]-twigs1 dip !m into liquid b>ley-sug>1 & place !m on a di% rubb$ ) ! smalle/ possible quantity ( v pure salad oil4 ,:5 cold1 put !m into t9 boxes or cani/]s well dri$1 ) pap]1 :i* %\ld also be v dry1 betwe5 ea* lay]4 ,,ev]ton ,,t(fie4 ,no4 #a4--,put into a brass skillet or small pres]v+-pan ?ree ounces ( v fre% butt]1 & z soon z x is j melt$ add a p\nd ( br[n sug> ( mod]ate quality2 keep ^! /irr$ g5tly ov] a v cle> fire = ab\t fifte5 m9utes1 or until a little ( ! mixture1 dropp$ into a bas9 ( cold wat]1 breaks clean betwe5 ! tee? )\t /ick+ to !m3 :5 x is boil$ to ?is po9t1 x mu/ be p\r$ out imm$iately1 or x w burn4 ,! grat$ r9d ( a lemon1 add$ :5 ! t(fie is half done1 improves x mu*2 or a small teaspoonful ( p[d]$ g+] moi/5$ ) a little ( ! o!r +r$i5ts z soon z ! sug> is dissolv$ & !n /irr$ to ! :ole1 w v>y x pleasantly to _m ta/es4 ,! real ,ev]ton t(fie is made ) a mu* l>g] proportion ( butt]1 b x is ! less :olesome on t v acc\nt4 ,if dropp$ ^u di%es fir/ rubb$ ) a butt]$ pap]1 ! t(fie :5 cold c be rais$ f !m easily4 ,butt]1 #c oz42 sug>1 #a lb43 #ae to #ah m9utes4 ,or1 sug>1 #a lb42 butt]1 #e oz42 almonds1 #b oz43 #bj to #cj m9utes4 ,no4 #b4--;,boil toge!r a p\nd ( sug> & five ounces ( butt] = tw5ty m9utes2 !n /ir 9 two ounces ( almonds blan*$1 divid$1 & ?or\ghly dri$ 9 a sl[ ov51 or be=e ! fire4 ,let ! t(fie boil aft] !y are add$1 till x crackles :5 dropp$ into cold wat]1 & snaps betwe5 ! tee? )\t /ick+4 ,sug>1 #a lb42 butt]1 #e oz42 almonds1 #b oz43 #bj to #cj m9utes4 ,,*ocolate ,,drops4 ,?r[ into a well heat$ metal mort> f two to f\r ounces ( ! be/ quality ( cake-*ocolate brok5 small1 & p\nd x ) a w>m pe/le until x resembles a smoo? pa/e or v ?ick batt]2 !n add an equal weight ( sug> 9 ! f9e/ p[d]1 & beat !m until !y are ?or\ghly bl5d$4 ,roll ! mixture into small balls1 lay !m ^u %eets ( writ+ pap] or ^u clean di%es1 & take !m (f :5 !y are ne>ly cold4 ,! tops may be cov]$ ) :ite nonp>eil comfits1 or ! drops may be %ak5 9 a pap] conta9+ "s ( ^!1 & entirely encru/$ ) !m2 b x mu/ be recollect$ t !y w n adh]e to !m aft] !y become h>d4 ,m or less sug> c be work$ into ! *ocolate accord+ to ! ta/e2 & a ,w$gwood mort> may be us$ = x :5 no o!r is at h&1 b "o ( bell-metal w answ] ! purpose bett]4 ,,*ocolate ,,almonds4 ,:5 ! *ocolate has be5 s(t5$1 & mix$ ) an equal proportion ( sug>1 z direct$ 9 ! =ego+ receipt1 enclose s+ly 9 small portions ( x "s almonds previ\sly well dri$1 or ev5 slightly col\r$ 9 ! ov51 aft] hav+ be5 blan*$4 ,roll !m v smoo? 9 ! h&1 & cov] !m ) ! comfits1 or =m !m l ! almond %amrocks ( page #egd4 ,filb]ts & pi/a*io-nuts may be sub/itut$ = ! almonds ) good effect2 b !y also mu/ be p]fectly dry4 ,,seville ,,orange ,,pa/e4 ,wipe1 & p>e 9 ! ?9ne/ possible /rips1 "s ,seville orange-r9ds1 & ?r[ !m into pl5ty ( boil+ wat]4 ,:5 !y are extremely t5d]1 lift !m on to a l>ge sieve rev]s$ to dra92 press ! wat] f !m a little1 & be=e !y are q cold1 p\nd !m to ! smoo!/ pa/e1 & bl5d ?or\ghly ) !m z mu* f9e sift$ sug> z c possibly be mix$ ) !m4 ,roll ! mass out extremely ?91 & ) a v small t9-cutt] =m x into cakes or leaves1 or any o!r %apes1 & !n dry x 9 a ,,v g5tle ov54 ,/ore x 9 close-%utt+ boxes z soon z x is cold4 ,a little *oice prep>$ g+] may be add$ to x 9 ! p\nd+ :5 x is lik$4 ,pa/e ( lemon or citron-r9d may be made 9 ! same way4 ---------------------------------------- -------------------------------- ,,*apt] ,,xxviii4 ,dess]t ,di%es4 ,illu/ration ,,dess]t ,,di%es4 ,a ,,well-,,select$ & well-arrang$ rice-cru/1 h[ev] simple 9 its "*1 may always be r5d]$ agreeable to ! eye & to ! ta/e3 b 9 no dep>tm5t ( ! table c s mu* t is attractive to bo? be m readily comb9$2 & at ! pres5t day an unusual degree ( luxury is (t5 display$ 9 x1 ! details ( :i*1 h[ev]1 w\ld be out ( place "h4 ,=c$ /rawb]ries ( magnific5t size1 & ( ! be/ v>ieties1 br\ght by culture & managem5t all to p]fection on ! same day1 & s]v$ on _! plants1 9 ! pots 9 :i* !y are gr[n1 conceal$ 9 o!rs ( porcela9 or ( *as$ silv]1 are among/ ! exp5sive novelties n[ commonly introduc$ at co/ly d9n]s ( display1 & may s]ve z an illu/ration ( x4#agh ,footnote #agh3 ,to ^! may be add$ m9iature fruit trees 9 full be>+ plac$ d[n ! c5tre ( ! table1 & int]m+l$ ) ! *oice/ exotics4 ,= common occasions1 a few di%es ( really fre% fruit ta/efully dispos$ & emb$d$ 9 l>ge gre5 leaves1 w be all t is requir$ = a pla9 summ] or autumn rice-cru/2 & at o!r p>ts ( ! ye> su* z are appropriate to ! season2 b f ! imm5se v>iety ( cakes1 biscuits1 confections1 ices1 bonbons1 & o!r sucr]ies 7"s ( !m extremely brilliant 9 appe>ance71 & ( fruit native & =eign1 fre%1 dri$1 & pres]v$ 9 e possible mann] :i* are adapt$ to !m1 dess]ts may be s]v$ 9 any k9d ( /yle4 ,,pe>l$ ,,fruit1 ,,or ,,fruit ,,en ,,*emise4 ,select = ?is di% v f9e bun*es ( r$ & :ite currants1 l>ge ripe *]ries1 & gooseb]ries ( diff]5t col\rs1 & /rawb]ries or raspb]ries v fre%ly ga!r$4 ,beat up ! :ite ( an egg ) ab\t half z mu* cold wat]1 dip ! fruit into ?is mixture1 dra9 x on a sieve = an in/ant1 & !n roll x 9 f9e sift$ sug> until x is cov]$ 9 e "p2 give x a g5tle %ake1 & lay x on %eets ( :ite pap] to dry4 ,9 ,engl&1 ?9 gum-wat] is sometimes us$1 we believe1 = ?is di%1 in/ead ( ! :ite ( egg2 we give1 h[ev]1 ! ,fr5* me?od ( prep>+ x4 ,x w dry gradually 9 a w>m room1 or a sunny w9d[1 9 ! c\rse ( ?ree or f\r h\rs4 ,obs4--,?is is an inexp5sive di%1 :i* if well prep>$ has ! appe>ance ( f9e confection>y4 ,! incru/ation ( sug> mu* increases too ! app>5t size ( ! fruit4 ,t :i* is us$ = x %\ld be ( ! be/ quality1 & f9e & dry4 ,:5 x becomes moi/ f ! fruit be+ roll$ 9 x1 x w no long] adh]e to x z x ought4 ,,salad ,,( ,,mix$ ,,summ] ,,fruits4 ,heap a rice-cru/-di% q high ) alt]nate lay]s ( f9e fre% /rawb]ries /ripp$ f ! /alks1 :ite & r$ currants1 & :ite or r$ raspb]ries2 /rew ea* lay] pl5tifully ) sift$ sug>1 & j be=e ! di% is s5t to table1 p\r equally ov] ! top two w9eglassesful ( %]ry1 ,madeira1 or any o!r good :ite w9e4 ,v ?ick ,devon%ire cream may be laid entirely ov] ! fruit1 in/ead ( ! w9e be+ m+l$ ) x4 ,currants by !mselves are excell5t prep>$ 9 ?is way1 & /rawb]ries also4 ,! fruit %\ld be g5tly /irr$ ) a spoon :5 x is s]v$4 ,ea* v>iety mu/ be pick$ ) great nicety f ! /alks4 ,,pea* ,,salad4 ,p>e & slice half a doz5 f9e ripe pea*es1 arrange !m 9 a di%1 /rew !m ) p\nd$ sug>1 & p\r ov] !m two or ?ree glasses ( *ampagne3 o!r w9e may be us$1 b ?is is be/4 ,p]sons :o pref] br&y c sub/itute x = w9e4 ,! quantity ( sug> mu/ be proportion$ to ! sweetness ( ! fruit4 ,,orange ,,salad4 ,take (f ! out] r9ds1 & !n /rip away entirely ! :ite inside sk9 f "s f9e ,*9a oranges2 slice !m ?91 & remove ! se$s1 & ?ick sk9 ( ! cores1 z ?is is done2 /rew ov] !m pl5ty ( :ite sift$ sug>1 & p\r on !m a glass or m ( br&y3 :5 ! sug> is dissolv$ s]ve ! oranges4 ,9 ,france ripe pe>s ( sup]ior quality are sometimes slic$ up ) ! oranges4 ,p[d]$ sug>-c&y us$ in/ead ( sug>1 is an improvem5t to ?is salad2 & ! sub/itution ( port1 %]ry1 or ,madeira1 = ! br&y is (t5 consid]$ s4 ,! fruit may be us$ )\t be+ p>$1 & a little curaao or any o!r liqueur may be add$ to ! br&y2 or ?is la/1 :5 unmix$1 may be burn$ aft] x is p\r$ on ! oranges4 ,,tang]9e ,,oranges4 ,^! beautiful little oranges1 ( :i* ! r9ds h a mo/ peculi>1 & to _m ta/es n a v agreeable flav\r1 are rem>kably sweet & delicate :5 9 _! p]fection2 b !y come lat] into ! m>ket ?an ! m common v>ieties ( ! orange1 & disappe> f !m soon]4 ,!y make a v ref9$ salad1 & also an ornam5tal rice-cru/ di%3 _! co/ is some:at high] ?an t ( ! ,malta & ,/4 ,mi*ael oranges4 ,!re is ano!r species ( ?is fruit kn[n commonly z ! blood-orange :i* has _m admir]s1 b x is n we %\ld say greatly sup]ior to ! m abundant k9ds usually s]v$ at our tables4 ,,pea*es ,,9 ,,br&y4 7,rott]dam ,receipt47 ,prep>e & /ew "s f9e full-flav\r$ pea*es by ! receipt ( page #dei1 b ) two ounces m ( sug> to ! half p9t ( wat]2 :5 !y are t5d] put !m1 ) _! syrup1 into glass or new /one j>s1 :i* !y %\ld only half fill2 & :5 !y are q cold p\r 9 :ite1 or v pale1 ,fr5* br&y to )9 an in* & a half ( ! brims3 a few pea* or apricot k]nels c be add$ to !m4 ,! j>s mu/ be cork$ d[n4 ,,br&i$ ,,morella ,,*]ries4 ,let ! *]ries be ripe1 fre%ly ga!r$1 & ! f9e/ t c be _h2 cut (f half ! l5g? ( ! /alks1 & drop !m g5tly into clean dry qu>t bottles ) wide necks2 leave 9 ea* suffici5t space = f\r ounces ( p\nd$ :ite sug>-c&y 7or ( br[n1 if bett] lik$72 fill !m up entirely ) ! be/ ,fr5* br&y1 & cork !m closely3 ! fruit w n %rivel if ?us prep>$4 ,a few *]ry1 or apricot k]nels1 or a small portion ( c9namon1 c be add$ :5 !y are consid]$ an improvem5t4 ,,bak$ ,,comp,,te ,,( ,,apples4 7,our little lady's receipt47 ,put into a wide ,nott+ham j>1 ) a cov]1 two qu>ts ( gold5 pipp9s1 or ( ! small apple :i* resembles !m 9 appe>ance1 call$ ! orange pipp9 7?is is v pl5tiful 9 ! c\nty ( ,k5t71 p>$ & cor$1 b )\t be+ divid$2 /rew among/ !m "s small /rips ( v ?9 fre% lemon-r9d1 ?r[ on !m1 ne>ly at ! top1 half a p\nd ( good ,lisbon sug>1 & set ! j>1 ) ! cov] ti$ on1 = "s h\rs1 or = a night1 into a v sl[ ov54 ,! apples w be extremely good1 if n too quickly bak$3 !y %\ld rema9 entire1 b be p]fectly t5d]1 & cle> 9 appe>ance4 ,add a little lemon-juice :5 ! season is f> advanc$4 ,apples1 #b qu>ts2 r9d1 q small lemon2 sug>1 #a_/b lb43 #a night 9 sl[ ov52 or "s h\rs bak+ 9 a v g5tle "o4 ,obs4--,^! apples may be s]v$ hot z a second c\rse di%2 or cold1 ) a boil$ cu/>d p\r$ r\nd or ov] !m4 ,!y w likewise answ] admirably to fill ,gabrielle's pudd+1 or a vol-au-v5t la crme4 ,,dri$ ,,norfolk ,,biff9s4 ,! ,norfolk biff9 is a h>d & v r$ apple1 ! fle% ( ! true k9d be+ p>tially r$ z well z ! sk94 ,x is mo/ excell5t :5 c>efully dri$2 & mu* f9] we %\ld say :5 left m juicy & b p>tly flatt5$1 ?an x is :5 prep>$ = sale4 ,wipe ! apples1 arrange !m an in* or two ap>t1 & place !m 9 a v g5tle ov5 until !y become s mu* s(t5$ z to yield easily to suffici5t pressure to give !m ! =m ( small cakes ( less ?an an in* ?ick4 ,!y mu/ be set sev]al times into ! ov5 to produce ?is effect1 z !y mu/ be gradually flatt5$1 & mu/ n be all[$ to bur/3 a cool brick ov5 is be/ suit$ to !m4 ,,norm&y ,,pipp9s4 ,to "o p\nd ( ! apples1 put "o qu>t ( wat] & six ounces ( sug>2 let !m simm] g5tly = ?ree h\rs1 or m %\ld !y n be p]fectly t5d]4 ,a few /rips ( fre% lemon-peel & a v few cloves are by "s p]sons consid]$ agreeable additions to ! syrup4 ,dri$ ,norm&y pipp9s1 #a lb42 wat]1 #a qu>t2 sug>1 #f oz42 #c to #d h\rs4 ,obs4--,^! pipp9s1 if /ew$ ) c>e1 w be conv]t$ into a ri* confection3 b !y w be v good & m refre%+ ) less sug>4 ,!y are n[ exce$+ly *eap1 & may be conv]t$ into excell5t second c\rse di%es at small exp5se4 ,half a p\nd1 z !y are light & swell mu* 9 ! /ew+1 w be suffici5t to s]ve at once4 ,r9se !m quickly ) cold wat]1 & !n soak !m = an h\r 9 ! pan 9 :i* !y are to be /ew$1 9 a qu>t ( fre% wat]2 place !m by ! side ( ! /ove to heat gradually1 & :5 !y beg9 to s(t5 add z mu* sug> z w sweet5 !m to ! ta/e3 !y require b a small portion4 ,lemon-r9d c be add$ to !m at pleasure4 ,we h _m receipts = o!r ways ( prep>+ !m1 to :i* we _c n[ give place "h4 ,x answ]s well to bake !m sl[ly 9 a cov]$ j>4 ,!y may be s]v$ hot 9 a bord] ( rice4 ,,/ew$ ,,pruneaux ,,de ,,t\rs1 ,,or ,,t\rs ,,dri$ ,,plums4 ,^! plums1 :i* resemble 9 =m small dri$ ,norfolk biff9s1 make a delici\s compte3 !y are also excell5t s]v$ dry4 ,9 ,france !y are /ew$ until t5d] 9 equal p>ts ( wat]1 & ( ! light r$ w9e ( ! c\ntry1 ) ab\t f\r ounces ( sug> to ! p\nd ( fruit3 :5 port w9e is us$ = !m a small] proportion ( x w suffice4 ,! sug> %\ld n be add$ 9 /ew+ any dri$ fruits until !y are at lea/ half-done1 z !y w n s(t5 by any means s easily 9 syrup z 9 unsweet5$ liquid4 ,dri$ plums1 #a lb42 wat]1 #a_/b p9t1 & light cl>et1 #a_/b p9t1 or wat]1 #a_/d p9t1 & port w9e1 #a_/d p9t3 #a-a_/b h\r4 ,sug>1 #d oz43 #b h\rs1 or m4 ,obs4--,common ,fr5* plums are /ew$ 9 ! same way ) or )\t w9e4 ,a little exp]i5ce w tea* ! cook ! exact quantity ( liquid & ( sug> :i* !y require4 ,,to ,,bake ,,pe>s4 ,wipe "s l>ge s\nd iron pe>s1 arrange !m on a di% ) ! /alk end upw>ds1 put !m into ! ov5 aft] ! bread is )drawn1 & let !m rema9 all night4 ,if well bak$1 !y w be excell5t1 v sweet1 & juicy1 & mu* f9] 9 flav\r ?an ^? :i* are /ew$ or bak$ ) sug>3 ! bon *rti5 pe> also is delici\s bak$ ?us4 ,,/ew$ ,,pe>s4 ,p>e1 cut 9 halves1 & core a doz5 f9e pe>s1 put !m into a close %utt+ /ewpan ) "s ?9 /rips ( lemon-r9d1 half a p\nd ( sug> 9 lumps1 z mu* wat] z w ne>ly cov] !m1 & %\ld a v bright col\r be desir$1 a doz5 gra9s ( co*9eal1 bruis$1 & ti$ 9 a musl92 /ew ! fruit z g5tly z possible1 f\r or five h\rs1 or long] %\ld x n be p]fectly t5d]4 ,w9e is sometimes add$ bo? to /ew$ pe>s & to bak$ ones4 ,if put into a cov]$ j>1 well ti$ d[n & bak$ = "s h\rs1 ) a prop] quantity ( liquid & sug>1 !y w be v good4 ,,boil$ ,,*e/nuts4 ,make a slight incision 9 ! out] sk9 only1 ( ea* *e/nut1 to prev5t its bur/+1 & :5 all are done1 ?r[ !m into pl5ty ( boil+ wat]1 ) ab\t a dess]tspoonful ( salt to ! half gallon4 ,"s *e/nuts w require to be boil$ ne>ly or q an h\r1 o!rs little m ?an half ! "t3 ! cook %\ld try !m occasionally1 & z soon z !y are s(t ?r\gh1 dra9 !m1 wipe !m 9 a co>se clo?1 & s5d !m to table quickly 9 a hot napk94 ,obs4--,! be/ *e/nuts are ^? :i* h no int]nal divisions3 ! f9e/ k9ds are q entire :5 %ell$4 ,,roa/$ ,,*e/nuts4 ,! be/ mode ( prep>+ ^! is to roa/ !m1 z 9 ,spa91 9 a c(fee-roa/]1 aft] hav+ fir/ boil$ !m f sev5 to t5 m9utes1 & wip$ !m dry4 ,!y %\ld n be all[$ to cool1 & w require b f t5 to fifte5 m9utes' roa/+4 ,!y may1 :5 m conv5i5t1 be f9i%$ ov] ! fire z usual1 or 9 a ,dut* or common ov51 b 9 all cases ! previ\s boil+ w be f\nd an improvem5t4 ,nev] omit to cut ! r9d ( ea* nut slightly be=e x is cook$4 ,s]ve ! *e/nuts v hot 9 a napk91 & s5d salt to table ) !m4 ,,almond ,,%amrocks4 7,v good1 & v pretty47 ,:isk ! :ite ( a v fre% egg to a fro? suffici5tly solid to rema9 /&+ 9 high po9ts :5 dropp$ f ! :isk2 "w into x f half to ?ree-qu>t]s ( a p\nd ( v f9e dry sift$ sug>1 or m %\ld x be ne$$1 to br+ ! mixture to a consi/5cy 9 :i* x c be work$ ) ! f+]s4 ,h ready "s f9e ,jordan almonds :i* h be5 blan*$1 & ?or\ghly dri$ at ! m\? ( ! ov52 roll ea* ( ^! 9 a small portion ( ! ic+ until x is equally cov]$1 & ( good =m2 !n lay !m on %eets ( ?ick writ+ pap]1 plac+ ?ree toge!r 9 ! =m ( ! %amrock1 or trefoil1 ) a small bit ( sug> twi/$ f ! c5tre almond to =m ! /alk4 ,:5 all are ready1 set !m into a v sl[ ov5 = tw5ty m9utes or long]3 !y %\ld become q firm )\t tak+ any col\r4 ,!y make an excell5t & v ornam5tal di%4 ,to give !m flav\r & v>iety1 use = !m sug> :i* has be5 rasp$ on ! r9ds ( "s s\nd lemons1 or ,seville oranges1 or ^u citron1 & dri$ be=e x is r$uc$ to p[d]2 or add to ! mixture a drop ( ess5ce ( roses1 & a slight col\r+ ( prep>$ co*9eal4 ,a little sp9a*-juice w give a beautiful gre5 t9t1 b its flav\r is n v agreeable4 ,filb]t or pi/a*io nuts w answ] z well z almonds1 ic$ 9 ?is way4 ,,small ,,sug> ,,s\ffl,s4 ,^! are made ) ! same prep>ation ( egg & sug> z ! almond-%amrocks1 & may be flav\r$ & col\r$ 9 ! same way4 ,! ic+ mu/ be suffici5tly firm to roll into balls sc>cely l>g] ?an a nut3 a little sift$ sug> %\ld be du/$ on ! f+]s 9 mak+ !m1 b x mu/ n rema9 on ! surface ( ! s\ffls4 ,!y are bak$ usually 9 v small r\nd pap] cases1 plait$ ) ! edge ( a knife1 & to give !m brilliancy1 ! tops are slightly moi/5$ be=e !y are set into ! ov51 by pass+ ! f+]1 or a pa/e-bru%1 j dipp$ 9 cold wat]1 lightly ov] !m4 ,look at !m 9 ab\t a qu>t] ( an h\r1 & %\ld !y be q firm to ! t\* 9 e "p1 draw !m out2 b if n let !m rema9 long]4 ,!y may be bak$ on %eets ( pap]1 b w n pres]ve _! =m s well4 ,= #a :ite ( egg1 :isk$ to a v firm fro?1 #h to #aj oz4 ( sift$ sug>1 or m3 s\ffls1 bak$ 9 extremely g5tle ov51 #af to #cj m9utes1 or long] if ne$ful4 ,obs4--,we h conf9$ our receipts "h to ! mo/ simple prep>ations suit$ to dess]ts4 ,all ! confection>y ( ! prec$+ *apt] be+ appropriate to !m 7) ! exception ( ! t(fie71 z well z v>i\s comptes1 cle> jellies1 & gateaux ( fruit turn$ f ! m\lds2 & we h already enum]at$ ! _m o!r di%es ( :i* !y may be compos$4 ,,ices4 ,illu/ration3 ,ice ,pail & ,freez]4 ,!re is no real difficulty 9 mak+ ices = ! table2 b = want ( ! prop] means ( freez+ !m1 & ( prev5t+ _! be+ act$ on by a too w>m atmosph]e aft]w>ds1 9 _m h\ses x _c v easily be accompli%$ unless ! wea!r be extremely cold4 ,a vessel call$ a freez+-pot1 an ice-pail1 a /rong wood5 mallet1 & a copp] spatula1 or an ice-spoon1 are all t is positively requir$ = ?is bran* ( confection>y4 ,suitable m\lds = ic$ pudd+s1 & imitations ( fruit1 mu/ be _h 9 addition :5 ne$$4 ,:5 ! composition :i* is to be froz5 is ready1 ! r\gh ice mu/ be beat5 q small ) ! mallet1 & ei!r m+l$ quickly ) two or ?ree h&sful ( p[d]$ saltpetre1 or us$ ) a mu* l>g] quantity ( salt4 ,! freez+-pot mu/ !n be firmly plac$ 9 ! c5tre ( ! ice1 :i* mu/ be press$ closely into ! vacant space ar\nd x until x rea*es ! top4 ,! cov] ( ! ice-pot1 or freez]1 may !n be remov$1 & ! prep>ation to be ic$ p\r$ into x4 ,x %\ld !n be turn$ by means ( ! h&le at ! top1 quickly backw>ds & =w>ds = eight or t5 m9utes2 !n ! portion :i* w h froz5 to ! inside mu/ be scrap$ well f x ) ! ice-spoon & m+l$ ) ! rema9d]3 )\t ?is ! mass w\ld be full ( lumps in/ead ( be+ p]fectly smoo? z x ought to be4 ,! same process mu/ be cont9u$ until ! :ole ( its cont5ts are uni=mly froz54 ,! wat]-ices :i* are made 9 su* p]fection on ! cont95t1 are incomp>ably sup]ior to ! ice-creams1 & o!r sweet compositions :i* are usually s]v$ 9 pref]5ce to !m "h4 ,"o or two receipts :i* we app5d w s]ve z guides = _m o!rs1 :i* may easily be comp\nd$ ) any v>iety ( fre% summ] fruit4#agi ,footnote #agi3 ,! ices = dess]ts %\ld be m\ld$ 9 ! =m ( fruit or o!r %apes adapt$ to ! purpose2 ! natural flav\r & col\r+ are !n giv5 to ! =m]1 b x is only exp]i5c$ cooks or confection]s g5]ally :o und]/& ?is bran* ( ice-mak+1 & x is bett] left to !m4 ,all ! necess>y m\lds may be procur$ at any good ironmong]s1 :]e ! mann] ( us+ !m w\ld be expla9$3 we c give no m space to ! subject4 ,r$ ,currant ,ice4--,/rip f ! /alks & take two p\nds weight ( f9e ripe currants & half a p\nd ( raspb]ries2 rub !m ?r\gh a f9e sieve1 & m+le ?or\ghly ) !m suffici5t cold syrup to r5d] ! mixture agreeably sweet1 &1--unless ! pure flav\r ( ! fruit be altoge!r pref]r$1--add ! /ra9$ juice ( "o l>ge or ( two small lemons1 & proce$ at once to freeze ! mixture z above4 ,currants1 #b lbs42 raspb]ries1 #a_/b lb42 sug>1 #c_/d to #a lb42 boil$ = #f or #h m9utes 9 #a_/b p9t ( wat] & left till q cold4 7,juice ( lemon or lemons at pleasure47 ,/rawb]ry & raspb]ry wat]-ices are made 9 precisely ! same mann]4 ,to conv]t any ( ^! into ,engli% ice-creams1 m]ely m+le ! juice & pulp ( ! fruit ) suffici5t p\nd$ sug> to sweet5 !m1 or ) ! syrup z above1 & !n bl5d ) !m gradually f a p9t & a half to a qu>t ( fre% sweet cream1 & ! lemon-juice or n at *oice4 ,! ,que5's ,cu/>d1 ! ,currant1 & ! ,qu9ce or ,apple ,cu/>d ( pages #dha & #dhb may all be conv]t$ into good ices ) a little addition ( cream & sug>2 & s likewise may ! ,c\ntess ,cream ( page #dgb1 & ! ,bav>ian ,cream ( page #dgg1 by omitt+ ! is+lass f ei!r ( !m4 ---------------------------------------- -------------------------------- ,,*apt] ,,xxix4 ,syrups1 ,liqueurs1 c4 ,illu/ration3 ,antique ,w9e ,vase4 ,,/rawb]ry ,,v9eg>1 ,,( ,,delici\s ,,flav\r4 ,,take ! /alks f ! fruit :i* %\ld be ( a highly flav\r$ sort1 q ripe1 fre% f ! b$s1 & ga!r$ 9 dry wea!r2 weigh & put x into l>ge glass j>s1 or wide-neck$ bottles1 & to ea* p\nd p\r ab\t a p9t & a half ( f9e pale :ite w9e v9eg>1 :i* w answ] ! purpose bett] ?an ! entirely col\rless k9d sold "u ! "n ( di/ill$ v9eg>1 b :i* is (t51 we believe1 m]ely pyroligne\s acid greatly dilut$4#ahj ,tie a ?ick pap] ov] !m1 & let ! /rawb]ries rema9 f ?ree to f\r days2 !n p\r (f ! v9eg> & empty !m into a jelly-bag1 or susp5d !m 9 a clo?1 t all ! liquid may drop f !m )\t pressure2 replace !m ) an equal weight ( fre% fruit1 p\r ! v9eg> ^u x1 & ?ree days aft]w>ds repeat ! same process1 dim9i%+ a little ! proportion ( /rawb]ries1 ( :i* ! flav\r ought ultimately to ov]p[] t ( ! v9eg>4 ,9 f two to f\r days dra9 (f ! liquid v closely1 & aft] hav+ /ra9$ x ?r\gh a l95 or a flannel bag1 weigh x1 & mix ) x an equal quantity ( highly-ref9$ sug> r\ghly p[d]$2 :5 ?is is ne>ly dissolv$1 /ir ! syrup ov] a v cle> fire until x has boil$ = five m9utes1 & skim x ?or\ghly2 p\r x into a delicately clean /one pit*]1 or into l>ge *9a jugs1 ?r[ a ?ick fold$ clo? ov] & let x rema9 until ! morr[4 ,put x into p9t or half-p9t bottles1 & cork !m lightly ) new velvet corks2 = if ^! be press$ 9 tightly at fir/1 ! bottles w sometimes bur/3#aha 9 f\r or five days !y may be closely cork$1 & /or$ 9 a dry & cool place4 ,damp de/roys ! col\r & injures ! flav\r ( ^! f9e fruit-v9eg>s1 ( :i* a spoonful or two 9 a glass ( wat] af=ds s agreeable a summ] bev]age1 & "o :i*1 9 _m cases ( illness1 is s acceptable to invalids4 ,!y make also mo/ admirable sauces = h] ,maje/y's pudd+1 common cu/>d1 batt]1 & v>i\s o!r simple & sweet light pudd+s4 ,footnote #ahj3 ,= ^! f9e acidulat$ fruit-syrups v9eg> ( ! pure/ quality1 b only ( m$ium /r5g?1 is requir$4 ,footnote #aha3 ,we h kn[n ?is to occur1 b x has be5 :5 b\ght fruit has be5 us$ = ! prep>ation4 ,/rawb]ries 7/alk$71 #d lbs42 v9eg>1 #c qu>ts3 #c to #d days4 ,v9eg> dra9$ & p\r$ on fre% /rawb]ries1 #d lbs43 #c days4 ,dra9$ aga9 on to fre% fruit1 #c to #d lbs43 #b to #d days4 ,to ea* p\nd ( ! v9eg>1 #a lb4 ( highly-ref9$ sug>3 boil$ #e m9utes4 ,lightly cork$1 #d to #e days4 ,obs4--,:]e !re is a g>d5 ! fruit may be ?r[n into ! v9eg> z x rip5s1 )9 an int]val ( =ty-eight h\rs1 in/ead ( be+ all put to infuse at once1 & x mu/ !n rema9 9 x a proportionate "t3 "o or two days 9 addition to t specifi$ w make no diff]5ce to ! prep>ation4 ,! enamell$ /ewpans are ! be/ possible vessels to boil x 93 b x may be simm]$ 9 a /one j> set into a pan ( boil+ wat]1 :5 !re is no?+ m appropriate at h&2 ?\gh ! syrup does n usually keep s well :5 ?is la/ me?od is adopt$4 ,raspb]ries & /rawb]ries mix$ w make a v9eg> ( v pleasant flav\r2 black currants also w af=d an exce$+ly useful syrup ( ! same k9d4 ,,v ,,f9e ,,raspb]ry ,,v9eg>4 ,fill glass j>s or l>ge wide-neck$ bottles1 ) v ripe b p]fectly s\nd fre%ly ga!r$ raspb]ries1 fre$ f _! /alks1 & cov] !m ) pale :ite w9e v9eg>3 !y may be left to infuse f a week to t5 days )\t injury1 or ! v9eg> may be p\r$ f !m 9 f\r or five1 :5 m conv5i5t4 ,aft] x is dra9$ (f1 turn ! fruit into a sieve plac$ ov] a deep di% or b[l1 z ! juice w fl[ sl[ly f x = _m h\rs2 put fre% raspb]ries into ! bottles1 & p\r ! v9eg> back ^u !m2 two or ?ree days lat] *ange ! fruit aga91 & :5 x has /ood ! same space ( "t1 dra9 ! :ole ( ! v9eg> closely f x1 pass x ?r\gh a jelly-bag or ?ick l95 clo?1 & boil x g5tly = f\r or five m9utes ) its weight ( good sug> r\ghly p[d]$1 or a p\nd & a qu>t] to ! exact p9t1 & be v c>eful to remove ! scum entirely z x rises4 ,on ! foll[+ day bottle ! syrup1 obs]v+ ! directions :i* we h giv5 = ! /rawb]ry v9eg>4 ,:5 ! fruit is sc>ce x may be *ang$ twice only1 & left a few days long] 9 ! v9eg>4 ,raspb]ries1 #f lbs42 v9eg>1 #i p9ts3 #g to #aj days4 ,v9eg> dra9$ on to fre% raspb]ries 7#f lbs4 (73 #c to #e days4 ,p\r$ aga9 on fre% raspb]ries1 #f lbs43 #c to #e days4 ,boil$ #e m9utes ) its weight ( sug>4 ,obs4--,:5 ! process ( sug>-boil+ is well und]/ood1 x w be f\nd an improvem5t to boil t :i* is us$ = raspb]ry or /rawb]ry v9eg> to c&y height be=e ! liquid is mix$ ) x2 all ! scum may !n be remov$ ) a c\ple ( m9utes' simm]+1 & ! flav\r ( ! fruit w be m p]fectly pres]v$4 ,= m p>ticul> directions z to ! mode ( proce$+1 ! *apt] ( confection>y may be consult$4 ,,f9e ,,currant ,,syrup1 ,,or ,,sirop ,,de ,,groseilles4 ,express ! juice f "s f9e ripe r$ currants1 :i* h be5 ga!r$ 9 dry wea!r1 & /ripp$ f ! /alks2 /ra91 & put x into a new1 or a p]fectly clean & dry e>!n pit*]1 & let x /& 9 a cell> or 9 "s cool place = tw5ty-f\r h\rs1 or long]1 %\ld x n !n appe> p]fectly curdl$4 ,p\r x g5tly into a f9e hair-sieve1 & let ! cle> juice dra9 ?r\gh )\t pressure2 pass x ?r\gh a jelly-bag1 or a closely-wov5 clo?1 weigh x1 & add z mu* good sug> brok5 small z !re is ( ! juice1 & :5 ?is is dissolv$ turn ! syrup into a pres]v+-pan or /ewpan1 & boil x g5tly = f\r or five m9utes be+ c>eful to cle> (f all ! scum4 ,9 twelve h\rs aft]w>ds ! syrup may be put into small dry bottles1 & cork$ & /or$ 9 a cool1 b dry place4 ,x is a mo/ agreeable prep>ation1 reta9+ p]fectly ! flav\r ( ! fre% fruit2 & mix$ ) wat]1 x af=ds1 l /rawb]ry or raspb]ry v9eg>1 a delici\s summ] bev]age1 & "o :i* is peculi>ly adapt$ to invalids4 ,x makes also a f9e is+lass jelly1 & an incomp>able sweet-pudd+ sauce4 ,a portion ( raspb]ry or *]ry-juice may be mix$ ) t ( ! currants at pleasure4 ,,*]ry-,,br&y4 7,tapp+ton ,ev]>d ,receipt47 ,fill to ab\t two-?irds ( _! dep?1 "s wide-neck$ bottles ) ! small *]ries call$ 9 ! m>kets br&y-blacks2 p\r 9 suffici5t sift$ sug> to fill up m ?an half ( ! rema9+ space1 & !n z mu* good ,fr5* br&y z w cov] ! fruit1 & rea* to ! necks ( ! bottles4 ,cork !m securely1 & let !m /& = two mon?s be=e !y are op5$3 ! liqueur p\r$ f ! *]ries w be excell5t1 & ! fruit itself v good4 ,! morella *]ry-br&y ( ! prec$+ *apt] w\ld (t5 be pref]r$ to ?is4 ,,ox=d ,,pun*4 ,extract ! ess5ce f ! r9ds ( ?ree lemons by rubb+ !m ) sug> 9 lumps2 put ^! into a l>ge jug ) ! peel ( two ,seville oranges1 ( two lemons cut extremely ?91 ! juice ( f\r ,seville oranges & ( t5 lemons1 & six glasses ( calf's feet jelly 9 a liquid /ate4 ,/ir ^! well toge!r1 p\r to !m two qu>ts ( boil+ wat]1 cov] ! jug closely1 & set x ne> ! fire = a qu>t] ( an h\r1 !n /ra9 ! mixture ?r\gh a sieve into a pun* b[l or jug1 sweet5 x ) a bottle ( capillaire1 add half a p9t ( :ite w9e1 a p9t ( ,fr5* br&y1 a p9t ( ,jamaica rum1 & a bottle ( orange %rub2 /ir ! pun* z ! _s is p\r$ 94 ,if n suffici5tly sweet1 add sug> 9 small quantities1 or a spoonful or two ( capillaire4 ,r9ds ( lemons rubb$ ) sug>1 #c2 ?9 peel ( lemons1 #b2 ( ,seville oranges1 #b2 juice ( #d ,seville oranges1 & #aj lemons2 calf's feet jelly1 #f glasses2 wat]1 #b qu>ts3 #a_/d h\r4 ,capillaire1 #a bottle2 :ite w9e1 #a_/b p9t2 ,fr5* br&y & ,jamaica rum1 ea* #a p9t2 orange %rub1 #a bottle4 ,,ox=d ,,receipt ,,= ,,bi%op4 ,illu/ration 8,make sev]al incisions 9 ! r9d ( a lemon1 /ick cloves 9 ^!1 & roa/ ! lemon by a sl[ fire4 ,put small b equal quantities ( c9namon1 cloves1 mace1 & allspice1 ) a race ( g+]1 into a saucepan ) half a p9t ( wat]3 let x boil until x is r$uc$ "o-half4 ,boil "o bottle ( port w9e1 burn a portion ( ! _s out ( x by apply+ a light$ pap] to ! saucepan2 put ! roa/$ lemon & spice into ! w9e2 /ir x up well1 & let x /& ne> ! fire t5 m9utes4 ,rub a few knobs ( sug> on ! r9d ( a lemon1 put ! sug> into a b[l or jug1 ) ! juice ( half a lemon 7n roa/$71 p\r ! w9e into x1 grate 9 "s nutmeg1 sweet5 x to ! ta/e1 & s]ve x up ) ! lemon & spice float+ 9 x40 ,obs4--,bi%op is frequ5tly made ) a ,seville orange /uck ) cloves & sl[ly roa/$1 & its flav\r to _m ta/es is inf9itely f9] ?an t ( ! lemon4 ,,cambridge ,,milk ,,pun*4 ,?r[ into two qu>ts ( new milk ! v ?9ly-p>$ r9d ( a f9e lemon1 & half a p\nd ( good sug> 9 lumps2 br+ x sl[ly to boil1 take out ! lemon-r9d1 draw x f ! fire1 & /ir quickly 9 a c\ple ( well-:isk$ eggs :i* h be5 mix$ ) less ?an half a p9t ( cold milk1 & /ra9$ ?\gh a sieve2 ! milk mu/ n ( c\rse be all[$ to boil aft] ^! are mix$ ) x4 ,add gradually a p9t ( rum1 & half a p9t ( br&y2 mill ! pun* to a fro?1 & s]ve x imm$iately ) q w>m glasses4 ,at ! ,univ]sity ! lemon-r9d is usually omitt$1 b x is a great improvem5t to ! flav\r ( ! bev]age4 ,! sug> & _s c be o!rwise apportion$ to ! ta/e2 & we w\ld recomm5d ! yolks ( ?ree eggs1 or ( f\r1 9 pref]5ce to ! two :ole ones4 ,new milk1 #b qu>ts2 r9d1 #a l>ge lemon2 fre% eggs1 #b2 cold milk1 #a_/b p9t2 rum1 #a p9t2 br&y1 #a_/b p9t4 ,,to ,,mull ,,w9e4 7,an excell5t ,fr5* ,receipt47 ,boil 9 a w9eglassful & a half ( wat]1 a qu>t] ( an ounce ( spice 7c9namon1 g+] slightly bruis$1 & cloves71 ) ?ree ounces ( f9e sug>1 until !y =m a ?ick syrup1 :i* mu/ n on any acc\nt be all[$ to burn4 ,p\r 9 a p9t ( port w9e1 & /ir x g5tly until x is on ! po9t ( boil+ only3 x %\ld !n be s]v$ imm$iately4 ,! addition ( a /rip or two ( orange-r9d cut extremely ?91 gives to ?is bev]age ! flav\r ( bi%op4 ,9 ,france light cl>et takes ! place ( port w9e 9 mak+ x1 & ! bett] k9ds ( v9 ord9aire are v palatable ?us prep>$4 ,wat]1 #a-a_/b w9eglassful2 spice1 #a_/d oz41 ( :i* f9e cloves1 #bd1 & ( rema9d]1 r m g+] ?an c9namon2 sug> #c oz43 #ae to #bj m9utes4 ,port w9e or cl>et1 #a p9t2 orange-r9d1 if us$1 to be boil$ ) ! spice4 ,obs4--,%]ry1 or v f9e rais9 or g+] w9e1 prep>$ z above1 & /irr$ hot to ! yolks ( f\r fre% eggs1 w make good egg-w9e4 ,a ,,bir?day ,,syllabub4 ,put into a l>ge b[l half a p\nd ( sug> brok5 small1 & p\r on x ! /ra9$ juice ( a c\ple ( fre% lemons2 /ir ^! well toge!r1 & add to !m a p9t ( port w9e1 a p9t ( %]ry1 & half a p9t ( br&y2 grate 9 a f9e nutmeg1 place ! b[l "u ! c[1 & milk x full4 ,9 s]v+ x put a portion ( ! curd into ea* glass1 fill x up ) :ey1 & p\r a little ri* cream on ! top4 ,! r9d ( a lemon may be rasp$ on "p ( ! sug> :5 ! flav\r is lik$1 b x is n usually add$4 ,juice ( lemons1 #b2 sug>1 #a_/b lb4 or m2 port w9e1 #a p9t2 %]ry #a p9t2 br&y1 #a_/b p9t2 nutmeg1 #a2 milk f ! c[1 #b qu>ts4 ,obs4--,we c te/ify to ! excell5ce ( ?is receipt4 ,,an ,,admirable ,,cool ,,cup4 ,weigh six ounces ( sug> 9 lumps1 & extract ! ess5ce f ! r9d ( a l>ge fre% lemon by rubb+ !m ^u x2 !n put !m into a deep jug1 & add ! /ra9$ juice ( "o lemon & a half4 ,:5 ! sug> is dissolv$1 p\r 9 a bottle ( good cid]1 & ?ree l>ge w9eglassesful ( %]ry2 add ne>ly half a small nutmeg lightly grat$1 & s]ve ! cup ) or )\t "s sprigs ( fre% balm or borage 9 x4 ,br&y is sometimes add$ to x1 b is1 we ?9k1 no improvem5t4 ,if closely cov]$ d[n1 & plac$ on ice = a %ort "t1 x w be m agreeable z a summ] bev]age4 ,,! ,,reg5t',s1 ,,or ,,george ,,! ,,f\r?',s1 ,,pun*4 ,p>e z ?9 z possible ! r9ds ( two ,*9a oranges1 ( two lemons1 & ( "o ,seville orange1 & infuse !m = an h\r 9 half a p9t ( ?9 cold syrup2 !n add to !m ! juice ( ! fruit4 ,make a p9t ( /rong gre5 tea1 sweet5 x well ) f9e sug>1 & :5 x is q cold1 add x to ! fruit & syrup1 ) a glass ( ! be/ old ,jamaica rum1 a glass ( br&y1 "o ( arrack1 "o ( p9e-apple syrup1 & two bottles ( *ampagne2 pass ! :ole ?r\gh a f9e lawn sieve until x is p]fectly cle>1 !n bottle1 & put x into ice until d9n] is s]v$4 ,we are indebt$ = ?is receipt to a p]son :o made ! pun* daily = ! pr9ce's table1 at ,c>lton palace1 = six mon?s2 x has be5 9 our possession "s ye>s1 & may be reli$ on4 ,r9ds & juice ( #b ,*9a oranges1 #b lemons1 & ( #a ,seville orange2 syrup1 #a_/b p9t2 /rong gre5 tea1 sweet5$1 #a p9t2 be/ old ,jamaica rum1 arrack1 ,fr5* br&y 7vieux cognac71 & p9e-apple syrup1 ea* #a glassful2 *ampagne1 #b bottles4 ,9 ice = a c\ple ( h\rs4 ,,m9t ,,julep1 ,,an ,,am]ican ,,receipt4 8,/rip ! t5d] leaves ( m9t into a tumbl]1 & add to !m z mu* w9e1 br&y1 or any o!r _s1 z y wi% to take4 ,put "s p\nd$ ice into a second tumbl]2 p\r ?is on ! m9t & br&y1 & cont9ue to p\r ! mixture f "o tumbl] to ! o!r until ! :ole is suffici5tly impregnat$ ) ! flav\r ( ! m9t1 :i* is extract$ by ! p>ticles ( ! ice com+ into brisk contact :5 *ang$ f "o vessel to ! o!r4 ,n[ place ! glass 9 a l>g] "o1 conta9+ p\nd$ ice3 on tak+ x out ( :i* x w be cov]$ ) fro/-"w40 ,obs4--,we appreh5d t ?is prep>ation is1 l mo/ o!r ic$ ,am]ican bev]ages1 to be imbib$ ?r\gh a re$3 ! receipt1 :i* 0 contribut$ by an ,am]ican g5tleman1 is some:at vague4 ,,delici\s ,,milk ,,lemonade4 ,dissolve six ounces ( loaf sug> 9 a p9t ( boil+ wat]1 & mix ) !m a qu>t] ( a p9t ( lemon-juice1 & ! same quantity ( %]ry2 !n add ?ree-qu>t]s ( a p9t ( cold milk1 /ir ! :ole well toge!r1 & pass x ?r\gh a jelly-bag till cle>4 ,,excell5t ,,portable ,,lemonade4 ,rasp1 ) a qu>t]-p\nd ( sug>1 ! r9d ( a v f9e juicy lemon1 r$uce x to p[d]1 & p\r on x ! /ra9$ juice ( ! fruit4 ,press ! mixture into a j>1 & :5 want$ = use dissolve a tablespoonful ( x 9 a glass ( wat]4 ,x w keep a consid]able "t4 ,if too sweet = ! ta/e ( ! dr9k]1 a v small portion ( citric acid may be add$ :5 x is tak54 ,,excell5t ,,b>ley ,,wat]4 7,poor ,xury's receipt47 ,wipe v clean1 by roll+ x 9 a s(t clo?1 two tablespoonsful ( pe>l b>ley2 put x into a qu>t jug1 ) a lump or two ( sug>1 a gra9 or two ( salt1 & a /rip ( lemon-peel1 cut ?92 fill up ! jug ) boil+ wat] & keep ! mixture g5tly /irr$ = "s m9utes2 !n cov] x d[n1 & let x /& until p]fectly cold4 ,9 twelve h\rs1 or less1 x w be fit = use2 b x is bett] :5 made ov] night4 ,if ^! directions be foll[$1 ! b>ley-wat] w be comp>atively cle>1 & v s(t & pleasant to dr9k4 ,a glass ( calf's feet jelly add$ to ! b>ley is an inf9ite improvem5t2 b z lemon-r9d is (t5 extremely unpalatable to invalids1 _! ta/e %\ld be consult$ be=e t +r$i5t is add$1 z x %\ld be also = ! degree ( sweetness t is desir$4 ,aft] ! b>ley-wat] has be5 p\r$ (f once1 ! jug may be fill$ ) boil+ wat] a second "t1 & ev5 a ?ird "t ) advantage4 ,,rais9 ,,w9e1 ,,:i*1 ,,if ,,long ,,kept1 ,,really ,,resembles ,,=eign4 ,fir/ boil ! wat] :i* is to be us$ = ! w9e1 & let x aga9 become p]fectly cold2 !n put into a s\nd sweet cask eight p\nds ( f9e ,malaga rais9s = ea* gallon t is to be us$1 tak+ out only ! q l>ge /alks2 ! fruit & wat] may be put 9 alt]nately until ! cask is full1 ! rais9s be+ well press$ d[n 9 x2 lay ! bung lightly ov]1 /ir ! w9e e day or two1 & keep x full by ! addition ( wat] t has1 l ! fir/1 be5 boil$1 b :i* mu/ always be q cold :5 x is us$4 ,s soon z ! f]m5tation has entirely ceas$1 :i* may be 9 f six to sev5 weeks1 press 9 ! bung1 & leave ! w9e unt\*$ = twelve mon?s2 draw x (f !n into a clean cask1 & f9e x1 if necess>y1 ) is+lass1 ti$ 9 a musl9 & susp5d$ 9 x4 ,we h n ourselves _h ?is receipt tri$2 b we h ta/$ w9e made by x :i* _h be5 five ye>s kept1 & :i* s mu* resembl$ a ri* =eign w9e t we c\ld ) difficulty believe x 0 ,engli%-made4 ,to ea* gallon ( wat] 7boil$ & left till cold7 #h lbs4 ( f9e ,malaga rais9s2 to /& #ab mon?s2 !n to be drawn (f & f9$4 ,obs4--,! refuse rais9s make admirable v9eg> if fre% wat] be p\r$ to !m1 & ! cask plac$ 9 ! sun4 ,m>* is ! be/ "t = mak+ ! w9e4 ,,v ,,good ,,eld]b]ry ,,w9e4 ,/rip ! b]ries1 :i* %\ld be ripe & fre%1 & ga!r$ on a dry day1 clean f ! /alks1 & measure !m into a tub or l>ge e>!n pan4 ,p\r boil+ wat] on !m1 9 ! proportion ( two gallons to ?ree ( b]ries1 press !m d[n into ! liquor1 cov] !m closely1 & let !m rema9 until ! foll[+ day2 !n /ra9 ! juice f ! fruit ?r\gh a sieve or clo?1 &1 :5 ?is is done1 squeeze f ! b]ries ! great] "p ( ! rema9+ juice2 mix x ) t :i* 0 fir/ p\r$ (f1 measure ! :ole1 add to x ?ree p\nds ( sug>1 ?ree-qu>t]s ( an ounce ( cloves1 & "o ounce ( g+]1 = e gallon1 & boil x tw5ty m9utes1 keep+ x ?or\ghly skimm$4 ,put x1 :5 some?+ m ?an milk-w>m1 into a p]fectly dry & sweet cask 7or if b a v small quantity ( w9e be made1 into l>ge /one bottles1 :i* answ] = ! purpose q well71 fill ?is entirely1 & p\r v g5tly into ! bung hole a l>ge spoonful ( new yea/ mix$ ) a v small quantity ( ! w9e4 ,,v ,,good ,,g+] ,,w9e4 ,boil toge!r1 = half an h\r1 f\rte5 qu>ts ( wat]1 twelve p\nds ( sug>1 a qu>t] ( a p\nd ( ! be/ g+] bruis$1 & ! ?9 r9ds ( six l>ge lemons4 ,put ! :ole1 :5 milk-w>m1 into a clean dry cask1 ) ! juice ( ! lemons1 & half a p\nd ( sun rais9s2 add "o l>ge spoonful ( ?ick yea/1 & /ir ! w9e e day = t5 days4 ,:5 x has ceas$ to f]m5t1 add an ounce ( is+lass1 & a p9t ( br&y2 bung ! w9e close1 & 9 two mon?s x w be fit to bottle1 b mu/ rema9 long] 9 ! cask %\ld x be too sweet4 ,:5 x c be obta9$1 sub/itute = ! wat] 9 ?is receipt cid] fre% f ! press1 :i* w give a v sup]ior w9e4 ,wat]1 #ad qu>ts2 sug>1 #ab p\nds2 lemon-r9ds1 #f3 g+]1 #a_/d lb43 #a_/b h\r4 ,juice ( lemons1 #f2 rais9s1 #a_/b lb42 yea/1 #a spoonful2 is+lass1 #a oz42 br&y1 #a p9t4 ,,excell5t ,,orange ,,w9e4 ,take half a *e/ ( ,seville oranges1 p>e (f ! r9ds z ?9 z possible1 put two-?irds ( !m into six gallons ( wat]1 & let !m rema9 = tw5ty-f\r h\rs4 ,squeeze ! oranges 7:i* ought to yield sev5 or eight qu>ts ( juice7 ?r\gh a sieve into a pan1 & z !y are done ?r[ !m into six gallons m ( wat]2 let !m be wa%$ well 9 x ) ! h&s1 & !n put into ano!r six gallons ( wat] & left until ! foll[+ day4 ,= ea* gallon ( w9e1 put into ! cask ?ree p\nds & a qu>t] ( loaf sug>1 & ! liquor /ra9$ cle> f ! r9ds & pulp4 ,wa% ^! aga9 & aga91 %\ld m liquor be requir$ to fill ! cask2 b d n at any "t add raw wat]4 ,/ir ! w9e daily until ! sug> is p]fectly dissolv$1 & let x f]m5t f f\r to five weeks2 add to x two bottles ( br&y1 /op x d[n1 & 9 twelve mon?s x w be fit to bottle4 ,obs4--,! excell5ce ( all w9e dep5ds s mu* ^u ! f]m5tation be+ prop]ly conduct$1 t unless ! mode ( regulat+ ?is be und]/ood by ! mak]1 !re w always be great dang] ( failure 9 ! op]ation4 ,!re is1 we believe1 an excell5t "w ^u ! subject by ,mr4 ,mc,culloch1 :i* ! read] :o ne$s in=mation ^u x w d well to consult3 our own exp]i5ce is too slight to enable u to multiply our receipts4 ,,! ,,c\nsellor',s ,,cup4 ,rub a qu>t] ( a p\nd ( sug> ^u ! r9ds ( two f9e ,*9a oranges1 put x into an enamell$ /ewpan1 & p\r on x a p9t ( wat]2 let ^! boil g5tly = two or ?ree m9utes1 !n p\r 9 half a p9t ( ,*9a orange-juice mix$ ) t ( "o lemon1 & previ\sly /ra9$ ?r\gh musl92 ! mom5t ?is beg9s to boil1 p\r x into a hot jug1 & /ir to x half a p9t ( ! be/ ,cognac br&y4 ,s]ve x imm$iately4 ,:5 pref]r$ cold1 prep>e ! syrup ) ! juice ( ! fruit1 cov] x d[n 9 ! jug1 set x into ice1 or into a v cool place1 & add ! _s only j be=e ! cup is want$ = table4 ,%\ld ! fruit be v acid1 increase ! proportion ( sug>4 ,a few slight /rips ( ! r9d ( a ,seville orange cut v ?91 w\ld to _m ta/es be an agreeable addition to ! bev]age2 :i* %\ld be made always ) fre% s\nd fruit4 ,sug>1 #d oz4 7#f if ne$$72 rasp$ r9ds ( ,*9a oranges1 #b2 wat]1 #a p9t3 #c m9utes4 ,/ra9$ juice ( ,*9a oranges mix$ ) t ( #a l>ge lemon1 #a_/b p9t2 be/ ,cognac br&y1 #a_/b p9t4 ,obs4--,= a l>ge cup ^! proportions mu/ be d\bl$4 ,%]ry or ,madeira sub/itut$ = ! br&y1 w make a pleasant cool cup ( ?is k9d2 & equal p>ts ( well made lemonade1 & ( any good light :ite w9e1 ?or\ghly cool$ d[n1 w give ano!r agreeable bev]age = w>m wea!r2 b a mu* small] proportion ( w9e w\ld bett] adapt x to _m ta/es4 ---------------------------------------- -------------------------------- ,,*apt] ,,xxx4 ,c(fee1 ,*ocolate1 c4 ,illu/ration ,illu/ration ,,c(fee4 ,,!re is no bev]age :i* is held 9 m univ]sal e/eem ?an good c(fee1 & none 9 ?is c\ntry at lea/1 :i* is obta9$ ) great] difficulty 7unless inde$ x be pure w9e74 ,we he> con/ant & well-f\nd$ compla9ts bo? f =eign]s & ,engli% p1 ( ! wret*$ comp\nds s commonly s]v$ up "h "u its "n1 especially 9 _m lodg+ h\ses1 hotels1 & railway refre%m5t rooms2#ahb yet no?+ c well be easi] ?an to prep>e x prop]ly4 ,"s elaborate & v>i\s fanciful modes ( mak+ x h be5 sugge/$ at diff]5t times by writ]s fond ( novelty1 b !y h 9 g5]al no?+ to recomm5d !m beyond ! m simple processes :i* foll[1 & ( :i* we believe ! result w seldom prove unsatisfactory to our read]s1 unless x be to su* ( !m z may h be5 accu/om$ to ! spic$ or o!r peculi> ,ori5tal prep>ations ( ! fragrant b]ry1 or simply to ! exquisite quality ( x1 :i* w\ld appe> to be obta9able only 9 ! ,ea/2 or :i*1 at all ev5ts1 is beyond ! rea* ( ! mass ( ,engli% consum]s1 & ( _! ne> ,cont95tal neighb\rs4 ,footnote #ahb3 ,at "s ( ! pr9cipal /ations on l9es connect$ ) ! coa/1 by :i* an imm5se numb] ( /rang]s pass & repass1 ! c(fee is s bad1 t great z ! refre%m5t ( x w\ld be to !m1 p>ticul>ly 9 night travell+1 9 v cold wea!r1 !y reject x z too nause\s to be swall[$4 ,a little national pride ought surely to prev5t ?is1 if no high] pr9ciple int]f]$ to d s2 = to exact ! full price ( a good commodity1 & habitually to supply only tra% = x1 is a comm]cial disgrace4 ,,to ,,roa/ ,,c(fee4 ,illu/ration ,p]sons :o dr9k c(fee habitually1 & :o are v p>ticul> ab\t its flav\r & quality1 %\ld pur*ase ! be/ k9d 9 a raw /ate1 keep x = two or ?ree ye>s if !y are n c]ta9 t x has be5 s long h>ve/$--z :5 new x is greatly inf]ior to t :i* has be5 kept--& h x roa/$ at home4 ,?is c be *eaply done 9 small quantities by means ( ! inexp5sive app>atus %[n above2 ! co/ ( x n exce$+ sev5 or eight %ill+s1 & ! supply ( *>coal ne$$ = x be+ v trifl+ inde$2 or1 ) t ins]t$ bel[1 :i* is l>g] & ab\t d\ble ! price4 ,! cyl9d] :i* conta9s ! c(fee %\ld be only half fill$1 & x %\ld be turn$ r sl[ly ov] ! fire1 :i* %\ld nev] be fi]ce1 until a /rong aromatic smell is emitt$2 ! movem5t %\ld !n be quick5$1 z ! gra9 is 9 t case q heat$1 & x w become too highly col\r$ be=e x is roa/$ ?r\gh1 if sl[ly f9i%$4 ,:5 x is ( a f9e1 light1 equal br[n1 :i* mu/ be asc]ta9$1 until "s little exp]i5ce has be5 acquir$1 by slid+ back ! door ( ! cyl9d]1 & look+ at x occasionally t[>ds ! end ( ! process1 spread x quickly ^u a l>ge di%1 & ?r[ a ?ickly fold$ clo? ov] x4 ,let x rema9 ?us until x is q cold2 !n put x imm$iately into cani/]s or bottles1 & exclude ! air c>efully f x4 ,illu/ration3 ,pat5t ,p]colator1 ) ,_s ,lamp4 ,a ,,few ,,g5]al ,,directions ,,= ,,mak+ ,,c(fee4 ,:5 good c(fee is desir$1 let x be procur$ if possible ( a fir/-rate ,london h\se#ahc :i* c be dep5d$ on2 & we w\ld recomm5d t x %\ld be ( ! f9e/ quality t c be obta9$2 = !re is no real economy 9 us+ t :i* is nom9ally *eap]1 z a l>g] quantity w be requir$ to give ! same am\nt ( /r5g?1 & ! flav\r w be v inf]ior4 ,x %\ld always be fre%ly roa/$2 b :5 a con/ant & l>ge dem& = x exi/s1 x w be easy to h x s4 ,:5 x has be5 /or$ = any l5g? ( "t x w be mu* fre%5$ & improv$ by be+ g5tly heat$ ?r\gh1 ei!r 9 ! ov5 or 9 a /ewpan held high above ! fire4 ,x %\ld be (t5 turn$ :ile x is w>m+1 & gr\nd z soon z x is cold aga94 ,nev] pur*ase x ready gr\nd unless compell$ to d s4 ,:5 no prop] mill = x is fitt$ up 9 ! h\se1 a small portable "o1 :i* may be _h at a trifl+ exp5se1 w answ] tol]ably well = gr9d+ x1 ?\gh x _c be us$ ) q ! same facility z ^? :i* are fa/5$ firmly to a wall2 b :atev] =m ( mill may be us$ x %\ld be arrang$ s z to r$uce ! b]ries to a mod]ately f9e p[d]2 = if x be too co>se ! ess5ce w be only p>tially extract$ f x by filt]+2 & if x be extremely f9e ! wat] w n p]colate ?r\gh x1 & x w n be cle>4 ,footnote #ahc3 ,we c\ld indicate sev]al h\ses :]e unadult]at$ c(fee may be procur$1 b x is n always to be _h f !m s *oice 9 quality z x might be2 & x is 9 g5]al too highly roa/$4 ,by f> ! f9e/ we h ev] ta/$ we _h on two occasions1 "s ye>s s9ce1 f ,mr4 ,cobbett1 ( ,pall ,mall4 ,! fragrance ( x 0 too rem>kable to be easily =gott51 & ! flav\r 0 exquisite2 b x 0 app>5tly an accid5tal sample :i* he _h met ) 9 ! m>ket1 = ?\gh v good1 t ) :i* we 7 suppli$ aft]w>ds nev] equall$ x4 ,messrs4 ,/ani=? & ,co41 #ach1 ,ox=d-/reet1 are des]v$ly not$ = ! excell5ce ( _! c(fee4 ,x is always gr\nd at ! in/ant ( s]v+ x to a cu/om]2 & !y h ! complaisance ( roa/+ ev5 s small a quantity z two p\nds1 to suit ! ta/e ( ! pur*as]3 x may !re=e be procur$ ( !m z pale-dri$ z x c be wi%$4 ,! h\se ( ,messrs4 ,deca/ro & ,pea*1 next door to ,hat*ett's ,hotel1 ,piccadilly1 may likewise1 we ?9k1 be q dep5d$ on = supply+ g5u9e c(fee to ! public2 & !y h an imm5se dem& = x4 ,we say no?+ ab\t m+l+ *icory ) x4 ,our directions are = mak+ pure c(fee2 :i*1 :5 n tak5 9 excess1 is1 we believe1 a :olesome z well z a mo/ agreeable bev]age4 ,! effect ( *icory is1 we believe1 to imp>t a slight bitt] flav\r to ! infusion1 & to deep5 its col\r s mu* z to make x appe> mu* /rong] ?an x really is4 ,true connoisseurs1 h[ev]1 d n atta* any importance to ! d>k hue ( c(fee1 ! v *oice/ t c be ta/$ be+ sometimes ( q a pale t9t4 ,always s]ve hot milk or cream1 or hot milk & cold cream1 if pref]r$1 ) breakfa/ c(fee4 ,9 ! ev5+1 :5 milk is s]v$ at all ) x1 x %\ld likewise be boil+4 ,d n1 9 any way1 make use ( ! residue ( "o day's c(fee 9 prep>+ t ( ! next2 y w\ld b injure ! purity ( its flav\r by do+ s1 & effect next to no?+ 9 ! matt] ( economy4#ahd ,footnote #ahd3 ,:5 ! c(fee has be5 filt]$ 9 a prop] mann]1 wat] p\r$ aft]w>ds on ! 8gr\nds0 z !y are t]m$1 w h sc>cely any ta/e or col\r2 ?is is n ! case :5 x has be5 boil$4 ,,excell5t ,,breakfa/ ,,c(fee4 ,a simple1 well-made ,engli% filt]1 or p]colator1 z x is call$1 w answ] p]fectly = mak+ c(fee2 b f among/ ! _m ( m rec5t inv5tion :i* are on sale1 ! read] :o pref]s "o ( ornam5tal appe>ance1 & ( novel con/ruction1 w easily be suit$4 ,! size ( ! filt] mu/ be adapt$ to ! numb] ( p]sons = :om ! c(fee is to be prep>$2 = if a l>ge quantity ( ! p[d] be heap$ into an insuffici5t space = x1 !re w n be room = x to swell1 & ! wat] w n pass ?r\gh4 ,put ?ree ounces ( c(fee into "o :i* w conta9 9 ! l[] comp>tm5t two p9ts & a half2 %ake ! p[d] q level & press x closely d[n2 remove ! press]1 put on ! top /ra9]1 & p\r r\nd & r\nd1 s z to wet ! c(fee equally1 ab\t ! ?ird "p ( a measur$ p9t ( fa/ boil+ wat]4 ,let ?is dra9 q ?r\gh be=e m is add$2 !n p\r 9--/ill q boil+--9 ! same mann] z mu* m wat]1 & :5 x has pass$ ?r\gh1 add ! rema9d]2 let x dra9 entirely ?r\gh1 !n remove ! top ( ! filt]1 put ! cov] on ! "p :i* conta9s ! c(fee1 & s]ve x imm$iately4 ,x w be v /rong1 & p]fectly cle>4 ,fill ! breakfa/ cups two p>ts full ( new boil+ milk1 & add z mu* ( ! infusion z w give x ! degree ( /r5g? :i* is agreeable to ^? = :om x is prep>$4 ,:5 x is lik$ extremely /rong1 ! proportion ( milk mu/ be dim9i%$1 or less wat] be p\r$ to ! c(fee4 ,if ne>ly an additional half p9t ( wat] be add$ be=e ! top ( ! p]colator is tak5 (f1 x w /ill be v good1 provid$ t ! c(fee us$ be really ( fir/-rate quality4 ,to make *eap] breakfa/ c(fee to be s]v$ 9 ! usual ,engli% mode1 ! same process %\ld be foll[$1 b ! proportion ( wat] mu/ be consid]ably increas$3 x %\ld always1 h[ev]1 be add$ by sl[ degrees4 ,good breakfa/ c(fee 7= ?ree p]sons74 ,be/ ,mo*a1 9 mod]ately f9e p[d]1 gr\nd at ! in/ant ( us+ x1 #c oz42 boil+ wat] add$ by degrees1 #a p9t2 7m at pleasure74 ,boil+ milk s]v$ ) x1 #a-a_/b p9t to #a qu>t4 ,common ,engli% c(fee3 c(fee-p[d]1 #c oz42 wat]1 #a qu>t1 to be sl[ly filt]$2 hot milk1 half to :ole p9t4 ,cream 9 addition to ei!r ( ! above1 at *oice4 ,,to ,,boil ,,c(fee4 ,to boil c(fee & ref9e x1 put ! necess>y quantity ( wat] into a pot :i* x w n fill by "s in*es2 :5 x boils /ir 9 ! c(fee2 = unless ?is be at once moi/5$1 x w rema9 on ! top & be liable to fly ov]4 ,give x "o or two /rong boils1 !n raise x f ! fire1 & simm] x = t5 m9utes only2 p\r out a l>ge cupful twice1 hold x high ov] ! c(fee pot & p\r x 9 aga91 !n set x on ! /ove :]e x w keep hot )\t simm]+ or mov+ 9 ! lea/1 = t5 m9utes long]4 ,x w be p]fectly cle>1 unless mismanag$1 )\t any o!r f9+4 ,%\ld m1 h[ev]1 be deem$ necess>y1 a v small p9* ( is+lass1 or a clean egg-%ell1 ) a little ( ! :ite adh]+ to x1 is ! be/ t c be us$4 ,nev] use mu/>d to f9e c(fee )4 ,x is a b>b>\s cu/om ( :i* we h he>d =eign]s :o h be5 9 ,engl& vehem5tly compla94 ,c(fee1 #b oz42 wat]1 #a p9t to #a qu>t1 accord+ to ! /r5g? requir$4 ,boil$ #aj m9utes2 left to cle> #aj m9utes4 ,rem>k4--,filt]+ is1 we %\ld say1 a f> m economical1 & 9 e way a sup]ior mode ( mak+ c(fee to boil+ x2 b z "s p]sons /ill pref] ! old me?od1 we ins]t ! receipt = x4 ,,caf ,,noir4 ,?is is ! v ess5ce ( c(fee1 & is s]v$ 9 ne>ly all ,fr5* families1 z well 9 ^? ( _m o!r c\ntries1 imm$iately aft] ! rice-cru/4 ,ab\t two-?irds ( a small cupful--n m--sweet5$ almo/ to syrup ) highly ref9$ sug> 9 lumps1 is usually tak5 by ea* p]son2 9 families ( mod]ate rank1 g5]ally be=e !y leave ! table2 9 m ref9$ life1 x is s]v$ 9 ! draw+-room ! in/ant d9n] is end$2 commonly ) liqueurs aft] x1 b n inv>iably4 ,to make x1 proce$ exactly z = ! breakfa/-c(fee1 b add only s mu* wat] z is requir$ to make ! /ronge/ possible infusion4 ,:ite sug>-c&y 9 p[d] may be s]v$ ) x 9 addition to ! sug> 9 lumps4 ,,burnt ,,c(fee1 ,,or ,,c(fee ,,la ,,militaire4 7,9 ,france vulg>ly call$ ,gloria47 ,make "s c(fee z /rong & z cle> z possible1 sweet5 x 9 ! cup ) :ite sug> almo/ to syrup1 !n p\r ! br&y on ! top g5tly ov] a spoon1 set fire to x ) a light$ pap]1 & :5 ! _s is 9 "p consum$1 bl[ out ! flame1 & dr9k ! gloria q hot4 ,,to ,,make ,,*ocolate4 ,illu/ration ,an ounce ( *ocolate1 if good1 w be suffici5t = "o p]son4 ,rasp1 & !n boil x f five to t5 m9utes ) ab\t f\r tablespoonsful ( wat]2 :5 x is extremely smoo? add ne>ly a p9t ( new milk1 give x ano!r boil1 /ir x well1 or mill x1 & s]ve x directly4 ,= wat]-*ocolate use ?ree-qu>t]s ( a p9t ( wat] in/ead ( ! milk1 & s5d ri* hot cream to table ) x4 ,! ta/e mu/ decide :e!r x %all be made ?ick] or ?9n]4 ,*ocolate1 #b oz42 wat]1 qu>t]-p9t1 or r m2 milk1 #a-c_/d3 #a_/b m9ute4 ,obs4--,! g5]al read] w und]/& ! use ( ! *ocolate-mill %[n 9 ! engrav+ ) ! pot2 b to ! un9itiat$ x may be z well to obs]ve1 t x is work$ quickly r\nd betwe5 bo? h&s to give a f9e fro? to ! *ocolate4 ,x also s]ves 9 lieu ( a :isk = work+ creams1 or jellies1 to a fro? or :ip4 ,a ,,spani% ,,recipe ,,= ,,mak+ ,,& ,,s]v+ ,,*ocolate4 ,take ( ! be/ *ocolate an ounce = ea* p]son1 & half a p9t ( cold wat]2 rasp or break x small 9 a mort>1 set x ov] a sl[ fire1 & /ir or mill x g5tly until x has become q smoo? l cu/>d2 p\r x imm$iately into deep cups1 & s]ve x ) a glass ( sug> & wat]1 or ) ic$ wat] only#ahe to ea* cup2 & ) plates ( v delicate dri$ toa/ cut 9 n>r[ /rips1 or ) ! cakes call$ 8ladies' f+]s40 ,%\ld ! *ocolate appe> too ?ick1 a little wat] mu/ be add$4 ,milk is sometimes sub/itut$ = x altoge!r4 ,footnote #ahe3 ,sometimes ) a wat] ice1 :i* %\ld be ( an appropriate "*4 ,,to ,,make ,,cocoa4 ,directions = mak+ x are usually sold ) ! prep>$1 or be/ quality ( cocoa1 :i* is m]ely mix$ ) boil+ wat] 9 ! proportions indicat$ on ! packets4 ,t :i* is prep>$ f ! nibs requires sev]al h\rs' boil+1 & %\ld be left until x is q cold1 t ! oil :i* w be f\nd on ! surface may be cle>$ f x be=e x is aga9 heat$ = table3 ?is is p>ticul>ly ne$ful :5 x is to be s]v$ to p]sons 9 delicate heal?4 ---------------------------------------- -------------------------------- ,,*apt] ,,xxxi4 ,bread4 ,illu/ration ,,rem>ks ,,on ,,home-,,made ,,bread4 ,,x is surely a s+ul> fact t ! "o article ( our daily food on :i* heal? dep5ds m ?an on any o!r1 is precisely t :i* is obta9$ 9 ,engl& ) ! greate/ difficulty--good1 light1 & pure bread--yet no?+ c be m simple & easy ?an ! process ( mak+ x1 ei!r 9 l>ge quantities or 9 small4 ,f con/ant failure1 x is nev]!less consid]$ s difficult 9 _m families1 t rec\rse is _h to ! ne>e/ bak]1 bo? 9 t[n & c\ntry1 z a means ( escape f ! heavy1 or bitt]1 or ill-bak$ masses ( d\gh :i* appe> at table "u ! "n ( h\sehold or home-made bread2 & :i* are well calculat$ to create ! di/a/e :i* !y (t5 excite = ev]y?+ :i* be>s its "n4 ,)\t wi%+ 9 ! slighte/ degree to disp>age ! skill & lab\r ( bread-mak]s by trade1 tru? compels u to ass]t our conviction ( ! sup]ior :olesom5ess ( bread made 9 our own homes4 ,:5 a mill] c be dep5d$ on to supply fl\r ( good quality1 & ! o!r +r$i5ts us$ 9 prep>+ x are also fre% & good1 & m+l$ ) x 9 due proportions1 & ! knead+1 f]m5tation1 & bak+1 are conduct$ ) c>e & intellig5ce1 ! result w uni=mly be excell5t bread4 ,e cook1 !re=e1--& we might almo/ say e female s]vant--ought to be p]fectly acqua9t$ ) ! prop] mode ( mak+ x2 & skill 9 prep>+ a v>iety ( di%es1 is poor comp5sation = ignorance on ?is "o ess5tial po9t4#ahf ,moreov]1 x pres5ts no m real difficulty ?an boil+ a di% ( potatoes1 or mak+ a rice pudd+2 & ! neglect ) :i* x is treat$ is !re=e ! less to be compreh5d$ or excus$4 ,footnote #ahf3 ,only ^? p]sons :o live habitually on good home-made bread1 c =m an idea ( ! ext5t to :i* heal? is affect$ by _! be+ depriv$ ( x4 ,we h be5 appeal$ to on sev]al occasions = h\sehold loaves--:i* we h s5t to a consid]able di/ance--by fri5ds :o compla9$ ( be+ r5d]$ really ill by ! bread :i* !y 7 compell$ to eat 9 ! sea-side t[ns & 9 o!r places ( fa%ionable resort2 & 9 ,london we h he>d incessant compla9ts bo? f =eign]s & habitual resid5ts1 ( ! impossibility ( obta9+ really :olesome bread4 ,,to ,,purify ,,yea/ ,,= ,,bread ,,or ,,cakes4 ,! yea/ procur$ f a public brew]y is (t5 s extremely bitt] t x c only be r5d]$ fit = use by frequ5t wa%+s1 & aft] ^! ev5 x %\ld be cauti\sly employ$4 ,mix x1 :5 fir/ br\ght 91 ) a l>ge quantity ( cold wat]1 & set x by until ! foll[+ morn+ 9 a cool place2 !n dra9 (f ! wat]1 & /ir ! yea/ up well ) z mu* m ( fre%3 x mu/ aga9 /& sev]al h\rs be=e ! wat] c be p\r$ cle> f x4 ,by *ang+ ?is daily 9 w9t]1 & bo? night & morn+ 9 v hot wea!r1 ! yea/ may be pres]v$ fit = use mu* long] ?an x w\ld o!rwise be2 & %\ld x f]m5t r less freely aft] a "t1 a small portion ( br[n sug> & a little w>m milk or o!r liquid1 /irr$ to x a qu>t] ( an h\r or tw5ty m9utes be=e x is requir$ = bread-mak+1 w re/ore its /r5g?4 ,! ,g]man yea/1 ( :i* we h spok5 9 detail 9 ano!r "p ( ?is *apt]1 makes exce$+ly light bread & buns1 & is nev] bitt]2 x is !re=e a valuable sub/itute = our own be]-yea/1 b _c be procur$ 9 all p>ts ( ! c\ntry1 = ! reasons :i* we h /at$4 ,,! ,,ov54 ,a brick ov51 heat$ ) wood1 is f> sup]ior to any o!r = bak+ bread1 z well z = mo/ o!r purposes4 ,! iron ov5s1 n[ commonly atta*$ to kit*5-ranges--! con/ruction ( :i* has )9 ^! few ye>s be5 wond]fully improv$--?\gh exce$+ly conv5i5t1 f ! facility :i* !y af=d = bak+ at all h\rs ( ! day1 d n 9 g5]al answ] well = bread1 unless x be made into v small loaves or rolls1 z ! surface becomes h>d5$ & br[n$ long be=e ! heat has suffici5tly p5etrat$ to ! c5tre ( ! d\gh4 ,! same objection (t5 exi/s to iron-ov5s ( l>g] size1 :i* require c>e & managem5t1 to ensure ! successful use ( !m4 ,a brick ov5 %\ld be well heat$ ) faggot wood1 or ) a faggot1 & two or ?ree solid logs2 & aft] x is cle>$1 ! door %\ld be closely %ut = q half an h\r be=e ! bak+ comm5ces3 ! heat w !n be well su/a9$ = a succession ( bread1 pies1 cakes1 & small pa/ry4 ,! s]vant :o habitually att5ds at an ov5 w soon become acqua9t$ ) ! precise quantity ( fuel :i* x requires1 & all o!r peculi>ities :i* may be connect$ ) x4 ,a ,,few ,,rules ,,to ,,be ,,obs]v$ ,,9 ,,mak+ ,,bread4 ,nev] use too l>ge a proportion ( yea/1 z ! bread w n only become dry v spe$ily :5 ?is is done1 b x w be f> less sweet & pleasant 9 flav\r ?an t :i* is m sl[ly f]m5t$1 & ! col\r w n be s good3 !re w also be a great *ance ( its be+ bitt] :5 brew]'s yea/ is us$ = x4 ,rememb] t milk or wat] ( scald+ heat p\r$ to any k9d ( yea/ w r5d] ! bread heavy4 ,"o p9t ( ei!r add$ q boil+ to a p9t & a half ( cold1 w br+ x to ab\t ! degree ( w>m? requir$4 ,9 fro/y wea!r ! proportion ( ! heat$ liquid may be increas$ a little4 ,:5 only port]-yea/--:i* is d>k-col\r$ & bitt]--c be procur$1 use a mu* small] proportion ?an usual1 & all[ mu* long] "t = x to rise4 ,nev] let x be s5t to ! ov5 until x is evid5tly light4 ,bitt] bread is unpalatable1 b n really un:olesome2 b heavy bread is p>ticul>ly s4 ,let ! leav5 be knead$ up quickly ) ! rema9d] ( ! fl\r :5 once x is well ris51 z x %\ld on no acc\nt be all[$ to s9k aga9 be=e ?is is done1 :5 x has rea*$ ! prop] po9t2 & 9 mak+ ! d\gh1 be p>ticul>ly c>eful n to r5d] x too li! by add+ m liquid ?an is requisite4 ,x %\ld be q firm1 & entirely free f lumps & crumbs ?r\gh\t ! mass1 & on ! surface also1 :i* ought to be p]fectly smoo?4 ,9 w9t]1 place ! bread :ile x is ris+ suffici5tly close to ! fire to prev5t its becom+ cold1 b nev] s ne> z to r5d] x hot4 ,a w>m ?ick clo? %\ld be ?r[n ov] ! pan 9 :i* x is made imm$iately aft] ! leav5 is mix$1 & kept on x until ! bread is ready = ! ov54 ,,h\sehold ,,bread4 ,put half a bu%el 7m or less1 accord+ to ! consumption ( ! family7 ( fl\r into ! knead+ tub or tr\gh1 & holl[ x well 9 ! middle2 dilute a p9t ( yea/ z x is br\ght f ! brew]y or half ! quantity if x has be5 wa%$ & r5d]$ solid1 ) f\r qu>ts or m ( lukew>m milk or wat]1 or a mixture ( ! two2 /ir into x1 f ! surr\nd+ "p1 ) a wood5 spoon1 z mu* fl\r z w make a ?ick batt]2 ?r[ a h&ful or two ov] x1 & leave ?is1 :i* is call$ ! leav51 to rise be=e proce$+ fur!r4 ,9 ab\t an h\r x w h swoll5 consid]ably1 & h bur/ ?r\gh ! coat+ ( fl\r on ! top2 !n p\r 9 z mu* m w>m liquid z w conv]t ! :ole1 ) good knead+1 & ?is %\ld n be sp>$1 into a firm d\gh1 ( :i* ! surface %\ld be entirely free f lumps or crumbs4 ,?r[ a clo? ov]1 & let x rema9 until x has ris5 v mu* a second "t1 :i* w be 9 an h\r1 or some?+ m1 if ! bat* be l>ge4 ,!n "w x lightly up1 & m\ld x into loaves ( f two to ?ree p\nds weight2 s5d !m directly to a well heat$ ov51 & bake !m f an h\r & a half to an h\r & ?ree-qu>t]s4 ,fl\r1 #a_/b bu%el2 salt 7:5 x is lik$71 #d to #f oz42 yea/1 #a p9t unwa%$1 or #a_/b p9t if purifi$2 milk1 or wat]1 #b qu>ts3 #a to #a-a_/b h\r4 ,additional liquid z ne$$4 ,obs4--,br[n bread c be made exactly z above1 ei!r ) half meal & half fl\r mix$1 or ) meal only4 ,?is w absorb m moi/ure ?an f9e fl\r1 & w reta9 x r long]4 ,br[n bread %\ld always be ?or\ghly bak$4 ,rem>k4--,we h se5 x v errone\sly ass]t$ 9 "o or two works1 t bread made ) milk spe$ily becomes s\r4 ,?is is nev] ! case :5 x is prop]ly bak$ & kept1 & :5 ! milk us$ = x is p]fectly sweet4 ,! exp]i5ce ( _m ye>s1 enables u to speak positively on ?is po9t4 ,,bordyke ,,bread4 7,au?or's ,receipt47 ,mix ) a gallon ( fl\r a l>ge teaspoonful ( f9e salt1 make a holl[ 9 ! c5tre1 & p\r 9 two tablespoonsful ( solid1 well purifi$ yea/1 gradually dilut$ ) ab\t two p9ts & a half ( milk1 & "w x into a ?ick batt] ) ! surr\nd+ fl\r1 /rew a ?ick lay] ov] & leave x to rise f an h\r to an h\r & a half2 !n knead x up ) z mu* m w>m skimm$ milk1 or half new milk & half wat]1 z w r5d] x q firm & smoo? )\t be+ v /iff2 let x rise ano!r h\r1 & divide x into ?ree loaves2 put !m into squ>e t9s slightly butt]$1 or into r\nd bak+ pans1 & bake !m ab\t an h\r & a qu>t] 9 a well-heat$ ov54 ,! d\gh c be =m$ into h\sehold loaves if pref]r$1 & s5t to ! ov5 9 ! usual way4 ,:5 a f9] & m spongy k9d ( bread is requir$ = imm$iate eat+1 sub/itute new milk = skimm$1 dissolve 9 x ab\t an ounce ( butt]1 leave x m liquid :5 ! sponge is set1 & let ! :ole be lightly knead$ into a li! d\gh3 ! bread ?us made w be excell5t :5 new1 & = a day or s aft] x is bak$1 b x w become dry soon] ?an ! o!r4 ,fl\r1 #a gallon2 salt1 #a teaspoonful2 skimm$ milk1 #b-a_/b p9ts1 to rise f #a to #a-a_/b h\r4 ,additional milk1 #a to #b p9ts3 to rise #a h\r4 #c loaves1 bak$ #a-a_/d h\r4 ,obs4 #a4--;,a few spoonsful ( cream w wond]fully improve ei!r ( ! above receipts1 & sweet butt]milk1 sub/itut$ = ! o!r1 w give to ! bread ! %ortness ( a cake3 we w\ld p>ticul>ly recomm5d x = trial :5 x c be procur$4 ,obs4 #b4--,%all[ r\nd e>!n pans answ] mu* bett]1 we ?9k1 ?an t9s = bak+ bread2 !y %\ld be slightly rubb$ ) butt] be=e ! d\gh is put into !m4 ,,g]man ,,yea/4 7,& ,bread made ) ,g]man ,yea/47 ,?is has v g5]ally sup]s$$ ! use ( ,engli% be]-yea/ 9 ,london1 & o!r places conv5i5tly situat$ = receiv+ quickly & regul>ly ! supplies ( x :i* are import$ f abroad2 b z x spe$ily becomes putrid 9 sultry wea!r1 & does n 9 any season rema9 good long aft] its arrival "h1 x is unsuit$ = transmission to remote p>ts ( ! c\ntry4 ,bread made ) x :ile x is p]fectly sweet1 is extremely light & good1 & x answ]s rem>kably well = light cakes & biscuits4 ,an ounce is ! proportion :i* we h always _h us$ = a qu>t]n 7half a gallon or ?ree p\nds & a half7 ( fl\r1 & ?is1 ) ! addition ( "s salt & ne>ly a qu>t ( milk1 or milk & wat]1 has produc$ excell5t bread :5 x has be5 made ) c>e4 ,! yea/ %\ld be v gradually & p]fectly moi/5$ & bl5d$ ) ! w>m liquid2 = unless ?is be done1 & ! :ole r5d]$ smoo? z cream1 ! d\gh w n be ( ! uni=m texture :i* x ought1 b w be full ( l>ge holl[ spaces1 :i* are nev] se5 9 well-made bread4 ,! mass %\ld be mix$ up firmly & well knead$ at once1 !n left to rise = ab\t an h\r2 aga9 knead$ ?or\ghly1 & aga9 left to rise f ?ree-qu>t]s ( an h\r to an h\r2 !n divid$1 & lightly work$ up into loaves1 put into r\nd slightly butt]$ e>!n pans1 & s5t imm$iately to ! ov54#ahg ,footnote #ahg3 ,we give ! proportions us$ & ! exact mann] ( mak+ ?is bread1 :i* we h _h foll[$ = m ?an twelve mon?s1 ) entire success4 ,a leav5 may be fir/ laid ) ! yea/1 & "p ( ! liquid :5 x is pref]r$1 z direct$ = bread made ) be]-yea/1 b ! result w be equally good if ! :ole be knead$ up at once1 if x be made q firm4 ,,pr(essor ,,liebig',s ,,bav>ian ,,br[n ,,bread4 7,v nutriti\s & :olesome47 ,b>on ,liebig pron\nces ?is bread to be v sup]ior to t :i* is made ) f9e fl\r solely1 bo? 9 consequ5ce ( ! great] am\nt ( nutrim5t :i* x conta9s1 & f its slight m$ic9al effect1 :i* r5d]s x valuable to _m p]sons accu/om$ to h frequ5t rec\rse to drugs1 ( :i* x sup]s$es ! necessity4 ,x is made ) ! :eat exactly z x is gr\nd1 no "p be+ subtract$1 nor any additional fl\r m+l$ ) x4 ,he directs t ! :eat %\ld n be damp$ be=e x is prep>$3 b few mill]s c be f\nd :o w dep>t f _! ord9>y practice to oblige private cu/om]s2 & ?is det]m9$ adh]5ce to e/abli%$ usage int]v5es con/antly betwe5 u1 & all improvem5t 9 our modes ( prep>+ food4 ,! bread is made 9 ! usual way1 ) wat] only1 or ) a portion ( milk add$ to ! yea/1 z ta/e or conv5i5ce may dictate4 ,! loaves %\ld be well bak$ at all times2 & ! d\gh %\ld ( c\rse be p]fectly light :5 x is plac$ 9 ! ov54 ,salt %\ld be mix$ ) ! meal be=e ! yea/ is add$4 ,,engli% ,,br[n ,,bread4 ,?is is (t5 made ) a portion only ( ! unbolt$ meal recomm5d$ 9 ! prec$+ receipt1 mix$ ) m or less ( f9e fl\r1 accord+ to ! quality ( bread requir$2 & 9 _m families ! co>se bran is always sift$ f ! meal1 z an impression exi/s t x is irritat+ to ! /oma*4 ,if "o gallon ( meal z x comes f ! mill1 be well mix$ ) an equal measure ( fl\r1 & made into a d\gh 9 ! mann] direct$ = :ite h\sehold bread1 ! loaves w /ill be suffici5tly br[n = ! g5]al ta/e 9 ?is c\ntry1 & !y w be good & :olesome1 ?\gh n1 p]haps1 s entirely easy ( dige/ion z ,b>on ,liebig's ,bav>ian bread4 ,,unf]m5t$ ,,bread4 ,?is bread1 9 :i* c>bonate ( soda & muriatic acid are sub/itut$ = yea/ or o!r leav51 has )9 ^! few ye>s be5 highly recomm5d$1 & mu* eat54 ,x may possibly suit _m p]sons bett] ?an t :i* is f]m5t$ 9 ! usual way1 b x is n 9 g5]al by any means s pleasant 9 flav\r2 & !re is mu* m *ance ( failure 9 prep>+ x 9 private families1 z x requires "s skill to mix ! +r$i5ts ) exactness & despat*2 & x is absolutely necess>y t ! d\gh %\ld be set into ! ov5 ! in/ant x is ready4 ,9 "s hydropa?ic & o!r l>ge e/abli%m5ts1 :]e x is always suppli$ to ! table 9 lieu ( ! m common k9ds1 x is1 we h be5 in=m$ by pati5ts :o _h p>tak5 ( x !re = _m mon?s toge!r1 exce$+ly & uni=mly good4 ,m detail$ in=mation ) reg>d to x1 w be f\nd 9 our 8,cook]y = ,invalids10 a "w = :i* our want ( space 9 ! pres5t volume compels u to res]ve x4 8,= ea* p\nd ( fl\r 7or meal7 take =ty gra9s ( sesquic>bonate ( soda1 mix x intimately ) ! sug> & fl\r1 !n add fifty drops ( muriatic acid ( ! %ops1 dilut$ ) half a p9t ( wat]1 or ) z mu* z may be requisite to =m ! d\gh1 /irr+ x con/antly into a smoo? mass4 ,divide x into a c\ple ( loaves1 & put !m imm$iately into a quick ov540 ,bake !m ?or\ghly4 ,au?or's note4--,dr4 ,p]eira1 f ^: book on diet ! sub/ance ( ! above receipt is tak51 says t delici\s bread 0 made by x 9 8 pres5ce by ! cook ( ,mr4 ,john ,savory1 ( ,bond ,/reet1 equal to any bread f]m5t$ by ! usual process4 ,we w\ld sugge/ t ! soda1 mix$ ) ! sug>1 & a small portion ( ! fl\r1 %\ld be rubb$ ?r\gh a hair sieve ) a wood5 spoon into ! rema9d] ( ! fl\r1 & /irr$ up ) x until ! :ole is p]fectly m+l$1 be=e ! liquid is add$4 ,%\ld light] bread be desir$1 ! soda may be increas$ to fifty or ev5 sixty gra9s1 if ! quantity ( acid be proportionately augm5t$4 ,z common salt is =m$ by ! comb9ation ( ^! two ag5ts1 none beside is ne$$ 9 ! bread4 ,fl\r1 #a lb42 sesquic>bonate ( soda1 #dj gra9s2 sug>1 #a teaspoonful2 muriatic acid ( ! %ops1 #ej drops2 wat]1 #a_/b p9t 7or z ne$$74 ,,potato ,,bread4 ,"o p\nd ( good mealy potatoes1 /eam$ or boil$ v dry1 9 ! ord9>y way1 or prep>$ by ,capta9 ,kat]'s receipt 7see ,*apt] ,,xvii471 & rubb$ q hot1 ?r\gh a co>se sieve1 into a c\ple ( p\nds ( fl\r1 ) :i* !y %\ld be well mix$1 w produce excell5t bread1 :i* w rema9 moi/ mu* long] ?an :eat5 bread made z usual4 ,! yea/ %\ld be add$ imm$iately aft] ! potatoes4 ,an ounce or two ( butt]1 an egg & "s new milk1 w conv]t ?is bread into sup]ior rolls4 ,,d9n] ,,or ,,breakfa/ ,,rolls4 ,crumble d[n v small inde$1 an ounce ( butt] into a c\ple ( p\nds ( ! be/ fl\r1 & mix ) !m a l>ge saltspoonful ( salt4 ,put into a bas9 a dess]tspoonful ( solid1 well-purifi$ yea/1 & half a teaspoonful ( p\nd$ sug>2 mix ^! ) half a p9t ( w>m new milk2 holl[ ! c5tre ( ! fl\r1 p\r 9 ! yea/ gradually1 /irr+ to x suffici5t ( ! surr\nd+ fl\r to make a ?ick batt]2 /rew m fl\r on ! top1 cov] a ?ick d\ble clo? ov] ! pan1 & let x /& 9 a w>m kit*5 to rise4 ,9 w9t] x mu/ be plac$ )9 a few feet ( ! fire4 ,9 ab\t an h\r1 %\ld ! leav5 h brok5 ?r\gh ! fl\r on ! top1 & h ris5 consid]ably 9 height1 mix "o lightly-:isk$ egg1 or ! yolks ( two1 ) ne>ly half a p9t m ( q w>m new milk1 & wet up ! mass into a v smoo? d\gh4 ,cov] x z be=e1 & 9 f half to ?ree-qu>t]s ( an h\r turn x on to a pa/e-bo>d1 & divide x into tw5ty-f\r portions ( equal size4 ,knead ^! up z lightly z possible into small r\nd1 or olive-%ap$ rolls2 make a slight incision r\nd !m1 & cut !m once or twice across ! top1 plac+ !m z !y are done on slightly fl\r$ bak+ %eets an in* or two ap>t4 ,let !m rema9 = fifte5 or tw5ty m9utes to prove2 !n wa% ! tops ) yolk ( egg1 mix$ ) a little milk1 & bake !m 9 a r brisk ov5 f t5 to fifte5 m9utes4 ,turn !m upside d[n ^u a di% to cool aft] !y are tak5 f ! t9s4 ,an additional ounce ( butt] & ano!r egg c be us$ = ^! rolls :5 ri*] bread is lik$2 b x is s mu* less :olesome ?an a m simple k9d1 t x is n to be recomm5d$4 ,a cup ( good cream w\ld be an admirable sub/itute = butt] altoge!r1 r5d]+ ! rolls exce$+ly delicate bo? 9 appe>ance & 9 flav\r4 ,! yea/ us$ = !m %\ld be /irr$ up ) pl5ty ( cold wat] ! day be=e x is want$2 & x w be f\nd v ?ick inde$ :5 x is p\r$ (f1 :i* %\ld be g5tly done4 ,r less ?an an ounce ( good fre% ,g]man yea/ may be us$ = !m in/ead ( brew]'s yea/1 ) advantage4 ,,g5eva ,,rolls1 ,,or ,,buns4 ,break d[n into v small crumbs ?ree ounces ( butt] ) two p\nds ( fl\r2 add a little salt1 & set ! sponge ) a l>ge tablespoonful ( solid yea/1 mix$ ) a p9t ( new milk1 & a tablespoonful or m ( /rong saffron wat]2 let x rise = a full h\r1 !n /ir to a c\ple ( well-beat5 eggs z mu* hot milk z w r5d] !m lukew>m1 & wet ! rolls ) !m to a light1 li! d\gh2 leave x f half to ?ree-qu>t]s ( an h\r long]1 m\ld x into small rolls1 bru% !m ) beat5 yolk ( egg1 & bake !m f tw5ty m9utes to half an h\r4 ,! addition ( six ounces ( good sug>1 ?ree ( butt]1 half a p\nd or m ( currants1 ! grat$ r9d ( a l>ge lemon1 & a c\ple ( ounces ( c&i$ orange-r9d1 w conv]t ^! into excell5t buns4 ,:5 ! flav\r ( ! saffron is n lik$1 omit x altoge!r4 ,only s mu* %\ld be us$ at any "t z w give a ri* col\r to ! bread4 ,fl\r1 #b lbs42 butt]1 #c oz42 solid yea/1 #a l>ge tablespoonful 7saffron1 #a teaspoonful2 wat]1 less ?an a qu>t] p9t72 new milk1 #a p9t3 #a h\r1 or m4 #b eggs1 m milk3 #c_/d h\r3 bak$ #bj to #cj m9utes4 ,,rusks4 ,"w q into crumbs six ounces ( butt] ) a c\ple ( p\nds ( f9e dry fl\r1 & mix !m into a li! pa/e1 ) two tablespoonsful ( mild be] yea/1 ?ree well-beat5 eggs1 & ne>ly half a p9t ( w>m new milk4 ,:5 x has ris5 to its full height knead x smoo?1 & make x into v small loaves or ?ick cakes cut ) a r\nd cake-cutt]2 place !m on a fl\r$ t91 & let !m /& 9 a w>m place to prove f t5 to tw5ty m9utes be=e !y are set into ! ov54 ,bake !m ab\t a qu>t] ( an h\r2 divide !m :ile !y are /ill w>m1 & put !m into a v sl[ ov5 to dry4 ,:5 !y are crisp q ?r\gh !y are done4 ,f\r teaspoonsful ( sift$ sug> mu/ be add$ :5 sweet-rusks are pref]r$4 ,fl\r1 #b lbs42 butt]1 #f oz42 yea/1 #b tablespoonsful2 eggs1 #c2 new milk ne>ly half a p9t3 bak$ #a_/d h\r4 ,= ei!r ( ! prec$+ receipts sub/itute r m ?an an ounce ( ,g]man yea/1 :5 x c be procur$ q fre%2 or %\ld an ounce ( x only be us$ 7:i* we %\ld consid] an ample proportion71 let ! d\gh--especially t ( ! rusks--become extremely light be=e x is knead$ d[n1 & also previ\sly to its be+ s5t to ! ov54 ,a some:at small] quantity ( yea/ is requir$ 9 w>m wea!r ?an 9 cold4 -------------- ,,rem>k4--,! rema9d] ( ?is *apt] is extract$ f a little treatise on dome/ic bread-mak+1 :i* we hope %ortly to lay be=e ! public1 z x appe>s to u to be greatly ne$$2 b1 z we h already m ?an once repeat$1 we are unwill+ to )hold f ! pres5t volume any in=mation :i* may be g5]ally useful4 ,,excell5t ,,dairy-,,bread ,,made ,,)\t ,,yea/4 7,au?or's ,receipt47 ,:5 we fir/ he>d unf]m5t$ bread vaguely spok5 (1 we _h x tri$ v successfully 9 ! foll[+ mann]2 & we h s9ce be5 told t an almo/ simil> me?od ( prep>+ x is common 9 _m remote p>ts bo? ( ,engl& & ,irel&1 :]e x is almo/ impossible to procure a con/ant supply ( yea/4 ,bl5d well toge!r a teaspoonful ( p\nd$ sug> & fifty gra9s ( ! pure/ c>bonate ( soda2 mix a saltspoonful ( salt ) a p\nd ( fl\r1 & rub ! soda & sug> ?r\gh a hair-sieve into x4 ,/ir & m+le !m well1 & make !m quickly into a firm b n h>d d\gh ) s\r butt]milk4 ,bake ! loaf well 9 a ?or\ghly heat$1 b n fi]ce ov54 ,9 a brick1 or good iron ov5 a few m9utes less ?an an h\r w\ld be suffici5t to bake a loaf ( simil> weight4 ,! butt]milk %\ld be kept until x is q acid1 b x mu/ nev] be 9 ! slighte/ degree rancid1 or o!rwise bad4 ,all unf]m5t$ bread %\ld be plac$ 9 ! ov5 directly x is made1 or x w be heavy4 ,= a l>g] bak+ all[ r less ?an an ounce ( soda to ! gallon 7sev5 p\nds7 ( fl\r4 ,obs4--,!re are cases 9 :i* a k ( ?is1 or ( any o!r equally easy mode ( bread-mak+ w\ld be invaluable4 ,= example3--,we le>n f ! wife ( an (fic] :o has = a long "t be5 /ation$ (f ! ,isle ( ,skye1 9 :i* 8 family h _! abode1 t ! inhabitants dep5d entirely = bread on supplies br\ght to !m f ,glasg[2 & t !y are (t5 entirely )\t1 :5 ! /eam] :i* ought to arrive at int]vals ( eight days1 is delay$ by /ress ( wea!r4 ,! resid5ts are !n compell$ to h rec\rse to scones--z a mixture ( fl\r & wat] & a little soda 7cook$ on a flat iron plate71 are call$--or to %ip's biscuit2 & ^! are (t5 f\nd unsuitable = "y *ildr5 & invalids4 ,!re are no ov5s 9 ! h\ses1 ?\gh !re are grates = coal fires1 9 front ( :i* small loaves ( unf]m5t$ bread c\ld be bak$ extremely well 9 good ,am]ican ov5s4 ,butt]milk c always be procur$2 & if n1 a provision ( c>bonate ( soda & muriatic acid might be kept at h& to ensure ! means ( mak+ :olesome bread4 ,9 _m o!r localities ! same plan might prove ( equal b5efit4 ,,to ,,keep ,,bread4 ,bread requires almo/ z mu* c>e z milk to pres]ve x :olesome & fre%4 ,x %\ld be laid1 z soon z x is p]fectly cold1 into a l>ge e>!n pan ) a cov]1 :i* %\ld be kept free f crumbs1 & be frequ5tly scald$1 & !n wip$ v dry = use4 ,loaves :i* h be5 cut %\ld h a small] pan appropriat$ to !m1 & ?is also %\ld h ! loose crumbs wip$ f x daily4 ,x is a good plan to raise ! bread-pans f ! floor ( ! l>d]1 :5 !re is no prop] /& or frame = ! purpose1 by means ( two flat w$ges ( wood1 s z to all[ a curr5t ( air to pass "u !m4 ,,to ,,fre%5 ,,/ale ,,bread 7,,& ,,pa/ry1 ,,etc471 ,,& ,,pres]ve ,,x ,,f ,,m\ld4 ,if entire loaves be plac$ 9 a g5tle ov5 & heat$ q ?r\gh1 )\t be+ previ\sly dipp$ into cold wat]1 accord+ to ! old-fa%ion$ plan1 !y w eat almo/ l bread newly bak$3 !y %\ld n rema9 9 x long en\gh to become h>d & dry1 b !y %\ld be made hot ?r\gh\t4 ,9 v damp localities1 :5 l>ge h\sehold bak+s take place b once 9 eight or t5 days1 x is sometimes necess>y to use precautions aga9/ ! attack ( m\ld1 ?\gh ! bread may h be5 exce$+ly well made2 & ! me?od recomm5d$ above w be ! be/ = w>d+ x (f1 & = pres]v+ ! bread eatable = sev]al days long] ?an x w\ld o!rwise be4 ,if l>ge loaves be j dipp$ into cold wat] & !n plac$ 9 a quick ov5 until !y are aga9 ?or\ghly dri$1 !y w resemble new bread altoge!r4 ,pa/ry1 cakes1 & biscuits1 may all be greatly improv$ :5 /ale1 by heat+ !m 9 a g5tle ov54 ,,to ,,"k ,,:5 ,,bread ,,is ,,suffici5tly ,,bak$4 ,:5 ! surface is uni=mly br[n$1 & x is ev]y:]e firm to ! t\*1 & ! bottom cru/ ( a loaf is h>d1 x is g5]ally c]ta9 t x is ?or\ghly bak$4 ,to te/ bread t has be5 cut 7or yea/-cakes71 press d[n ! crumb lightly 9 ! c5tre ) ! ?umb2 :5 x is ela/ic & rises aga9 to its place1 x is pro( t x is p]fectly done2 b if ! ind5tation rema9s1 ! heat has n suffici5tly p5etrat$ ! d\gh to conv]t x into :olesome eat+4 ,,on ,,! ,,prop] ,,f]m5tation ,,( ,,d\gh4 ,z we h previ\sly said1 too l>ge a proportion ( yea/1 :i* is v commonly us$ by p]sons n well skill$ 9 bread-mak+1 al?\gh x produces quickly a light spongy d\gh1 has a v bad effect on bread1 :i* x r5d]s mu* less easy ( dige/ion ?an t :i* is m sl[ly f]m5t$1 & f> less sweet & pleasant 9 flav\r3 x also prev5ts its rema9+ eatable ! same l5g? ( "t1 z x spe$ily becomes dry4 ,x is likewise v disadvantage\s to make ! d\gh s li! t x spreads ab\t 9 ! ov52 & if x be excessively /iff1 & its managem5t n ?or\ghly und]/ood1 x w sometimes be heavy14 ,to prev5t ?is1 x %\ld be kept q w>m 7nev] heat$71 & left a mu* long] "t to rise4 ,x w frequ5tly !n prove excell5t4 ,x w f]m5t r m quickly if1 :5 x gives symptoms ( becom+ light x is made up into loaves ) ! lea/ possible knead+1 & a slight incision is made r\nd !m & across ! tops1 & !y are !n plac$ 9 a w>m air1 & kept secure f cold curr5ts pass+ ov] !m4 ---------------------------------------- -------------------------------- ,,*apt] ,,xxxii4 ,illu/ration ,,=eign ,,& ,,jewi% ,,cook]y4 ,illu/ration ,,we _h hop$ to h be5 able )\t exce$+ ! prescrib$ limits ( ! pres5t volume to h add$ "h a some:at ext5sive *apt] on ! cook]y ( o!r c\ntries1 & to h compris$ 9 x a section adapt$ to ! s]vice ( ! ,jewi% table2 b we h s mu* enl>g$ 9 ! pages on ! m important subject ( 8,bread10 & on o!r matt]s :i* relate to simple ,engli% dome/ic economy1 t we f9d x necess>y to dep>t f our orig9al int5tion1 & to conf9e our receipts "h to a comp>atively small numb]4 ,?is1 h[ev]1 is ( ! less consequ5ce z s _m good & well te/$ =eign receipts1 ( :i*1 f our own exp]i5ce1 we c gu>antee ! success1 are to be f\nd 9 ! body ( ! "w4 ,,rem>ks ,,on ,,jewi% ,,cook]y4 ,f be+ =bidd5 by _! usages to m+le butt]1 or o!r prep>ation ( milk or cream ) meat at any meal1 ! ,jews h oil mu* us$ 9 _! cook]y ( fi%1 meat1 & vegetables4 ,p\nd$ almonds & ri* syrups ( sug> & wat] agreeably flav\r$1 assi/ 9 comp\nd+ _! sweet di%es1 _m ( :i* are excell5t1 & pres]ve mu* ( _! ori5tal "*2 b we are cr$ibly in=m$ t ! re/rictions ( :i* we h spok5 are n at ! pres5t day v rigidly obs]v$ by ! ma9 body ( ,jews 9 ?is c\ntry1 ?\gh !y are s by ^? :o are d5om9at$ /rict4 ,,jewi% ,,smok$ ,,beef4#ahh ,footnote #ahh3 ,we 7 made acqua9t$ ) x fir/ ?r\gh ! c\rtesy ( a ,jewi% lady1 :o aft]w>ds suppli$ u ) ! address ( ! but*] f :om x 0 procur$3 ,mr4 ,pass1 #cd1 ,duke ,/reet1 ,aldgate1 f :om ! *orissa also may be pur*as$1 & probably _m o!r v>ieties ( smok$ meat :i* are us$ 9 ,jewi% cook]y4 ,= su* ( our read]s z may n be acqua9t$ ) ! fact1 x may be well to /ate "h t all meat suppli$ by ,jew but*]s is sure to be ( fir/-rate quality1 z !y are =bidd5 by ! ,mosaic ,law to conv]t into food any animal :i* is n p]fectly free f all 8spot or blemi%40 ,?is is excell5t1 possess+ ! f9e flav\r ( a really well cur$ ham1 & reta9+ x unimpair$ = a v long "t aft] x is cut or cook$1 if kept 9 a cool l>d]2 x is !re=e a valuable & inexp5sive /ore = imp>t+ sav\r to s\ps1 gravies1 & o!r prep>ations2 & x af=ds also a di% ( high reli% = ! table4 ,an in* or two ( ! lean "p1 q cle>$ f ! smok$ edges & divid$ into dice1 w flav\r well a ture5 ( gravy1 or a p9t ( s\p3 ev5 t :i* has be5 boil$ w greatly improve ! flav\r ( ,liebig's extract ( beef1 & ( any simple bro? or consomm4 ,f ! dep? ( fat ^u x1 :i* appe>s p>ticul>ly ri* & mell[1 we ?9k x is ! ?ick flank ( ! beef ( :i* we h made trial 9 v>i\s ways1 & :i* is n[ 9 mu* reque/ 9 sev]al families ( our acqua9tance1 :o f9d x greatly sup]ior to ! common hung or ,dut* beef1 to :i* !y 7 previ\sly accu/om$4 ,x mu/ be cook$ 9 ! same mann] z o!r smok$ meats1 m "t be+ all[$ = x ?an = fre%4 ,drop x into boil+ wat]1 & :5 x has boil$ quickly = t5 m9utes1 take (f ! scum %\ld any appe>1 add cold wat] suffici5t to r$uce x to m]e scald+ heat1 br+ x aga9 g5tly to a boil1 & simm] x until ! lean appe>s q t5d] :5 prob$ ) a %>p skew]2 !n lift x on to a dra9] & s]ve x hot or cold1 & g>ni%$ 9 ei!r case ) vegetables or o!rwise at pleasure4 ,beef1 #f lbs43 #c h\rs or m4 ,,*orissa 7,,or ,,jewi% ,,sausage7 ,,) ,,rice4 ,! *orissa is a peculi> k9d ( smok$ sausage mu* s]v$ at ,jewi% tables#ahi z an accompanim5t to boil$ p\ltry1 c4 ,x seems to be 9 great "p compos$ ( delicate p\nd$ meat1 int]m+l$ ) suet & ) a small portion ( "s highly-cur$ prep>ation1 & ) h]bs or spices :i* imp>t to x an agreeable aromatic flav\r4 ,footnote #ahi3 ,x may be _h at ! same %ops z ! smok$ beef1 & is ! same price--a %ill+ ! p\nd4 ,drop ! *orissa into w>m wat]1 heat x g5tly1 boil x = ab\t tw5ty m9utes1 & s]ve x surr\nd$ ) rice prep>$ z = currie4 ,x w be f\nd v good broil$ 9 slices aft] ! previ\s boil+3 x %\ld be cold be=e x is aga9 laid to ! fire4 ,9 all cases x w1 we ?9k1 be f\nd bo? m easy ( dige/ion & m agreeable if half-boil$ at lea/ be=e x is broil$1 toa/$1 or w>m$ 9 ! ov5 = table4 ,x is a good addition to =cemeat1 & p\nd$ sav\ry prep>ations1 if us$ 9 mod]ation4 ,,to ,,fry ,,salmon ,,& ,,o!r ,,fi% ,,9 ,,oil4 7,to ,s]ve ,cold47 ,turn into a small deep fry+-pan1 :i* %\ld be kept = ! purpose1 a flask ( fre% olive oil1 place x ov] a cle> fire1 & z soon z x ceases to bubble lay 9 a p\nd & a half ( delicate salmon prop]ly cleans$ & well dri$ 9 a clo?1 & fry x g5tly until x is cook$ q ?r\gh4 ,! surface %\ld be only lightly br[n$1 & :5 ! prop] col\r is atta9$ ! pan mu/ be lift$ s high f ! fire z to prev5t x be+ deep5$1 z we h direct$ 9 ,*apt] ,,ix4 9 ! g5]al in/ructions = fry+4 ,dra9 ! fi% well :5 x is done1 & :5 x is p]fectly cold1 di%1 & g>ni% x ) light foliage4 ,! ,jews h cold fri$ fi% mu* s]v$ at _! repa/s4 ,fillets ( soles1 plaice1 brill1 small turbots1 or o!r flat fi%1 may be fri$ z above1 & arrang$ 9 a symmetrical =m r\nd a portion ( a l>g] fi%1 or by !mselves4 ,we w\ld recomm5d z an accompanim5t "o ( ! ,mauritian *utnies :i* are to be f\nd 9 ?is *apt]4 ,olive oil1 #a small flask2 salmon1 ab\t #a-a_/b lb43 #a_/b h\r or r m4 ,fillets ( fi% #e to #aj m9utes4 ,obs4--,! oil %\ld be /ra9$ ?r\gh a sieve1 & set aside z ! fi% is done2 x w s]ve _m times = fry+ if ?is be obs]v$4 ,,jewi% ,,almond ,,pudd+4 ,we h n ?\ght x necess>y to te/ ?is receipt ourselves1 z we h ta/$ ! pudd+s made by x m ?an once1 & h receiv$ ! exact directions = !m f ! ,jewi% lady at ^: h\se !y 7 made4 ,!y are extremely delicate & excell5t4 ,! almonds = !m 7 procur$ ready gr\nd f a ,jew confection]1 b :5 !y _c be ?us obta9$ !y mu/ be p\nd$ 9 ! usual mann]4 ,) half a p\nd ( sweet1 m+le six or sev5 bitt] almonds1 half a p\nd ( sift$ sug>1 a little f9e orange-fl[] wat]1 ) ! yolks ( t5 & ! :ites ( sev5 well :isk$ eggs1 & :5 ! :ole ( ! +r$i5ts are intimately bl5d$1 bake ! pudd+ 9 a r quick ov5 = half an h\r1 or long] %\ld x n be !n suffici5tly firm to turn out ( ! di%4 ,sift sug> ?ickly ov]1 or p\r r\nd x a ri* syrup flav\r$ ) orange-fl[] wat]1 noyau or m>as*9o4 ,obs4--,we ?9k a fruit syrup--p9e-apple or o!r--or a compte ( fruit w\ld be an excell5t accompanim5t to ?is pudd+1 :i* may be s]v$ hot or cold4 ,we conclude t ! di% 9 :i* x is bak$1 if n well butt]$1 mu/ be rubb$ ) oil4 ,! above proportions w make two pudd+s ( suffici5t size = a small p>ty4 ,,! ,,lady',s ,,or ,,invalid',s ,,new ,,bak$ ,,apple ,,pudd+4 7,au?or's ,orig9al ,receipt4 ,appropriate to ! ,jewi% table47 ,?is pudd+1 :i* conta9s no butt]1 is mo/ excell5t :5 made ) exactness by ! directions :i* foll[1 b any v>iation f !m w probably be att5d$ ) entire failure1 especially 9 ! cru/1 :i* if prop]ly made w be solid1 b v light & crisp2 :]eas1 if ! proportion ( sug> = x be dim9i%$1 ! bread w n =m a compact mass1 b w fall into crumbs :5 x is s]v$4 ,fir/ weigh six ounces ( ! crumb ( a light /ale loaf1 & grate x d[n small2 !n add to1 & mix ?or\ghly ) x ?ree ounces & a half ( p\nd$ sug>1 & a slight p9* ( salt4 ,next1 take f a p\nd to a p\nd & a qu>t] ( russets1 or ( any o!r good bak+ apples2 p>e1 & !n take !m (f ! cores 9 qu>t]s )\t cutt+ ! fruit asund]1 z !y w !n1 f ! =m giv5 to !m1 lie m compactly 9 ! di%4 ,arrange !m 9 close lay]s 9 a deep t>t-di% :i* holds ab\t a p9t & a half1 & /rew among/ !m f\r ounces ( sug> & ! grat$ r9d ( a f9e fre% lemon2 add ! /ra9$ juice ( ! lemon1 & p\r ! bread-crumbs s(tly 9 a heap ^u ! apples 9 ! c5tre ( ! di%1 & ) ! back ( a spoon level !m g5tly into a v smoo? lay] ( equal ?ickness1 press+ !m lightly d[n ^u ! fruit1 :i* mu/ all be p]fectly cov]$ ) !m4 ,sift p[d]$ sug> ov]1 wipe ! edge ( ! di%1 & bake ! pudd+ 9 a some:at quick ov5 = r m ?an ?ree-qu>t]s ( an h\r4 ,we h _h x sev]al times bak$ q successfully 9 a bak]'s ov51 ( :i* ! heat is 9 g5]al too great = pudd+s ( a delicate k9d4 ,v pale br[n sug> w answ] = x almo/ z well z p\nd$4 ,= ! nurs]y1 "s crumbs ( bread may be /rew$ betwe5 ! lay]s ( fruit1 & nutmeg or c9namon may be us$ in/ead ( lemon4 ,obs4--,we ins]t ?is receipt "h because ! pudd+ has be5 s mu* lik$1 & f\nd s :olesome by _m p]sons :o h p>tak5 ( x at diff]5t times1 t we ?9k x w be acceptable to "s ( our read]s1 b x belongs prop]ly to ano!r "w :i* we h 9 progress1 & f :i* we extract x n[ = ! pres5t volume4 ,an ounce or m ( ratifias cru%$ to p[d]1 may be add$ to ! cru/1 or /rew$ ov] ! pudd+ be=e x is s]v$1 :5 !y are consid]$ an improvem5t4 ,a ,,few ,,g5]al ,,directions ,,= ,,! ,,jewi% ,,table4 ,z a sub/itute = milk1 9 ! composition ( s\ffls1 pudd+s1 & sweet di%es1 almond-cream z x is call$1 w be f\nd to answ] excell5tly4 ,to prep>e x1 blan* & p\nd ! almonds by ! directions ( page #edb1 & !n p\r v gradually to !m boil+ wat] 9 ! proportion direct$ bel[2 turn !m into a /rong clo? or tammy1 & wr+ x f !m ) p[]ful pressure1 to extract z mu* z possible ( x f !m aga94 ,! fruit cu/>ds ( page #dhb1 & ! mr+ues ( fruit ( page #dhe1 are p]fectly suit$ to ! tables ( ,jewi% families2 & sweet or sav\ry cr\/ades or fri$ patties may be suppli$ to !m f ! receipts 9 ! pres5t "w1 by sub/itut+ cl>ifi$ m>r[ 7see page #chh7 = ! butt] us$ = !m 9 g5]al cook]y4 ,! read] w easily discov] 9 addition1 num]\s di%es di/ribut$ ?r\gh ?is volume :i* may be s]v$ to !m )\t dep>t+ f _! peculi> usages4 ,almond-cream3 7= pudd+s1 c47 almonds1 #d oz42 wat]1 #a p9t4 ,= blancmanges1 & ri* s\ffls1 creams & cu/>ds3 almonds1 #a_/b to :ole p\nd2 wat]1 #a to #a-a_/b p9ts4 ,obs4--,z e cook may n be q aw>e ( ! articles ( food /rictly prohibit$ by ! ,mosaic law1 x may be well to specify !m "h4 ,pork 9 e =m2 all v>ieties ( %ell-fi%1 )\t exception2 h>es1 rabbits1 & swans4 ,,tomata ,,& ,,o!r ,,*utnies4 7,mauritian ,receipts47 ,! composition ( ^! fav\rite ori5tal sauces v>ies b little except 9 ! +r$i5t :i* =ms ! basis ( ea*4 ,! same piquant or /imulat+ auxili>ies are int]m+l$ ) all ( !m 9 great] or less proportion4 ,^! are1 "y onions1 *ilies 7sometimes gre5 g+]71 oil1 v9eg>1 & salt2 & occasionally a little g>lic or full gr[n onion1 :i* 9 ,engl& might be sup]s$$ by a small portion ( m9c$ es*alot4 ,gre5 pea*es1 mangoes1 & o!r unripe fruits1 cru%$ to pulp on ! /one roll]1 %[n at ! head ( ?is *apt]2 ripe bananas1 tomatas roa/$ or raw1 & also r$uc$ to a smoo? pulp2 potatoes cook$ & ma%$2 ! fruit ( ! egg-plant boil$ & r$uc$ to a pa/e2 fi%1 fre%1 salt$1 or smok$1 & boil$ or grill$1 tak5 9 small fragm5ts f ! bones & sk91 & torn into m9ute %r$s1 or p\nd$1 are all 9 _! turn us$ 9 _! prep>ation4#aij ,m+le ) any "o ( ^! z mu* ( ! gre5 onions & *ilies *opp$ up small1 z w give x a /rong flav\r2 add salt if ne$$1 & z mu* olive oil1 ( pure quality1 ) a ?ird z mu* ( v9eg>1 z w br+ x to ! consi/5ce ( a ?ick sauce4 ,s]ve x ) currie1 cutlets1 /eaks1 pork1 cold meat1 or fi%1 or aught else to :i* x w\ld be an acceptable accompanim5t4 ,footnote #aij3 ,we are indebt$ = ^! receipts to a highly intellig5t m$ical man :o has be5 = tw5ty ye>s a resid5t 9 ! ,mauritius4 ,,indian ,,lob/]-,,cutlets4 ,a really excell5t & elegant receipt = lob/]-cutlets has already be5 giv5 9 previ\s editions ( ! pres5t "w1 & is n[ to be f\nd at page #ia ( ,*apt] ,,iii42 b ! subjo9$ is "o :i* may be m readily & exp$iti\sly prep>$1 & may consequ5tly1 be pref]r$ by "s ( our read]s = t reason3 x has also ! recomm5dation ( be+ new4 ,9 ,india1 ^! cutlets are made f ! fle% ( prawns1 :i* are !re ( enorm\s size1 b lob/]s1 unless q ov]gr[n1 answ] = !m z well1 or bett]4 ,select fi% ( good size & take out ! tails entire2 slice !m ab\t ! ?ird ( an in* ?ick1 dip !m into beat5 egg1 & !n into v f9e crumbs ( bread season$ r highly ) cay5ne1 & mod]ately ) salt1 grat$ nutmeg1 & p\nd$ mace4 ,egg & crumb !m twice1 press ! bread ^u !m ) ! blade ( a knife1 & :5 all are ready1 fry !m quickly 9 good butt] to a light br[n4 ,s]ve !m z dry z possible1 arrang$ 9 a *a9 r\nd a hot di%1 & p\r into ! c5tre1 or s5d to table ) !m 9 a ture51 "s sauce made ) ! fle% ( ! claws heat$ 9 "s ri* melt$ butt]1 flav\r$ ) a tablespoonful ( ess5ce ( an*ovies1 "o ( /rong *ili v9eg>1 a little salt & mace1 & col\r$ ) ! coral ( ! fi%1 %\ld !y conta9 any4 ,a few %rimps may be add$ ) good effect2 or ! sauce may be made ( ^! entirely1 ei!r :ole or p\nd$1 :5 !y are pref]r$4 ,9 ei!r case1 !y %\ld only be heat$ 9 x1 & n all[$ to boil4 ,ea/ or ,we/ ,indian mangoes1 or o!r hot pickle1 %\ld accompany ! di%4 ,! cutlets may likewise be dipp$ into light ,fr5* batt]1 & fri$2 b ! egg & bread-crumbs are some:at pref]able4 ,x is an advantage to h lob/]s little m ?an p>boil$ = !m4 ,h]bs c be add$ to ! crumbs at pleasure2 ! writ] does n1 h[ev]1 recomm5d !m4 ,,an ,,indian ,,burdwan4 7,entre47 ,?is is an ,ori5tal di% ( high sav\r1 :i* may be made ei!r ) a "y f[l or *ick5 p>boil$ = ! purpose1 or ) ! rema9s ( su* z h already be5 s5t to table4 ,fir/1 put into a /ewpan ab\t a tablespoonful ( v mild onion f9ely m9c$1 or a l>g] proportion ) a mixture ( es*alots1 = p]sons ^: ta/e is 9 fav\r ( s /rong a flav\r2 add r m ?an a qu>t] ( a p9t ( cold wat]1 ab\t an ounce ( butt] smoo?ly bl5d$ ) a v small teaspoonful ( fl\r1 a mod]ate season+ ( cay5ne1 & a tablespoonful ( ess5ce ( an*ovies4 ,%ake or /ir ?is sauce ov] a cle> fire until x boils1 !n let x /& aside & m]ely simm] = t5 or fifte5 m9utes1 or until ! onion is q t5d]1 !n p\r to x a c\ple ( w9eglassesful ( ,madeira 7,%]ry or ,t5]ifte w d71 & a tablespoonful ( *ili-v9eg>4 ,lay 9 ! f[l aft] hav+ c>v$ x neatly1 divid$ all ! jo9ts1 & /ripp$ (f ! sk92 & let x rema9 close to ! fire1 b )\t boil+1 until x is p]fectly heat$ ?r\gh2 br+ x to ! po9t ( boil+ & s5d x imm$iately to table4 ,a di% ( rice1 boil$ z = currie1 is (t51 b n inv>iably1 s]v$ ) x4 ,%\ld ! f[l h be5 p>boil$ only--t is to say1 boil$ = a qu>t] ( an h\r--x mu/ be g5tly /ew$ 9 ! sauce = fifte5 or tw5ty m9utes2 long]1 ev51 %\ld x n !n be q t5d]4 ,cold lamb1 or veal1 or calf's-head1 or a delicate "y rabbit1 may be v advantage\sly s]v$ z a re*auff1 9 a sauce comp\nd$ z above4 ,! v>i\s condim5ts conta9$ 9 ?is c be diff]5tly apportion$ at pleasure2 & pickl$ capsicum1 or *ilies m9c$1 c be add$ to x at *oice ei!r 9 lieu (1 or 9 addition to ! *ili-v9eg>4 ,! juice ( a fre% lime %\ld1 if possible1 be ?r[n into x be=e x is s]v$4 ,except = a q pla9 family d9n]1 only ! sup]ior jo9ts ( p\ltry %\ld be us$ = ?is di%4 ,c>e %\ld be tak5 n to all[ ! ess5ce ( an*ovies to pr$om9ate too p[]fully 9 x4 ,,! ,,k+ ,,( ,,oude',s ,,omlet4 ,:isk up v lightly1 aft] hav+ cle>$ !m 9 ! usual way1 five f9e fre% eggs2 add to !m two dess]tspoonsful ( milk or cream1 a small teaspoonful ( salt1 "o--or half t quantity = ,engli% eat]s--( cay5ne pepp]1 ?ree ( m9c$ m9t1 & two dess]tspoonsful ( "y leeks1 or ( mild onions *opp$ small4 ,dissolve an ounce & a half ( good butt] 9 a fry+-pan ab\t ! size ( a plate1 or %\ld a l>g] "o ( necessity be us$1 raise ! h&le s z to ?r[ ! omlet entirely to ! opposite side2 p\r 9 ! eggs1 & :5 ! omlet1 :i* %\ld be kept z ?ick z possible1 is well ris5 & q firm1 & ( a f9e light br[n und]nea?1 slide x on to a v hot di%1 & fold x toge!r 8l a turnov]10 ! br[n side upp]mo/3 six or sev5 m9utes w fry x4 ,?is receipt is giv5 to ! read] 9 a v modifi$ =m1 ! fi]y orig9al :i* we transcribe be+ likely to f9d b few admir]s "h we appreh5d3 ! proportion ( leeks or onions might /ill be mu* dim9i%$ ) advantage3--8,five eggs1 two tolahs ( milk1 "o ma%a ( salt1 two ma%as ( cay5ne pepp]1 ?ree ( m9t1 & two tolahs ( leeks40 ,,k$g]ee ,,or ,,kidg]ee1 ,,an ,,indian ,,breakfa/ ,,di%4 ,boil f\r ounces ( rice t5d] & dry z = currie1 & :5 x is cool$ d[n put x into a saucepan ) ne>ly an equal quantity ( cold fi% tak5 cle> ( sk9 & bone1 & divid$ into v small flakes or scallops4 ,cut up an ounce or two ( fre% butt] & add x1 ) a full season+ ( cay5ne1 & z mu* salt z may be requir$4 ,/ir ! k$g]ee con/antly ov] a cle> fire until x is v hot2 !n m+le quickly ) x two slightly beat5 eggs4 ,d n let x boil aft] ^! are /irr$ 92 b s]ve ! di% :5 !y are j set4 ,a ,mauritian *atney may be s5t to table ) x4 ,! butt] may be omitt$1 & its place suppli$ by an additional egg or m4 ,cold turbot1 brill1 salmon1 soles1 ,john ,dory1 & %rimps1 may all be s]v$ 9 ?is =m4 ,a ,,simple ,,syrian ,,pilaw4 ,drop gradually into ?ree p9ts ( boil+ wat] "o p9t ( rice :i* has be5 %ak5 9 a cull5d] to free x f ! du/ & !n well wip$ 9 a s(t clean clo?4 ,! boil+ %\ld n be *eck$ by ! addition ( ! rice1 :i* if well manag$ w require no /irr+1 & :i* w entirely absorb ! wat]4 ,x %\ld be plac$ above ! fire :]e ! heat w rea* x equally f bel[2 & x %\ld boil g5tly t ! gra9 may become q t5d] & dry4 ,:5 x is s1 & ! surface is full ( holes1 p\r 9 two or ?ree ounces ( cl>ifi$ butt]1 or m]ely add "s1 cut up small2 ?r[ 9 a season+ ( salt & :ite pepp]1 or cay5ne2 /ir ! :ole up well1 & s]ve x imm$iately4 ,an onion1 :5 ! flav\r is lik$1 may be boil$ 9 ! wat]1 :i* %\ld aft]w>ds be /ra9$1 be=e ! rice is add$2 !re %\ld be ?ree p9ts ( x :5 ! gra9 is dropp$ 94 ,small fri$ sausages or sausage-cakes may be s]v$ ) x at pleasure = ,engli% eat]s4 ,! rice may be well wa%$ & ?or\ghly dri$ 9 a clo? :5 "t w p]mit4 ,,simple ,,turki% ,,or ,,arabian ,,pilaw4 7,f ,mr4 ,lane1 ! ,ori5tal ,travell]47 8,pilw or pilu is made by boil+ rice 9 pl5ty ( wat] = ab\t tw5ty m9utes1 s t ! wat] dra9s (f easily1 leav+ ! gra9s :ole1 & ) "s degree ( h>dness2 !n /irr+ x up ) a little butt]1 j en\gh to make ! gra9s sep>ate easily1 & season+ x ) salt & pepp]4 ,(t5 a f[l1 boil$ almo/ to rags1 is laid ^u ! top4 ,sometimes small morsels ( fri$ or roa/$ mutton or lamb are mix$ up ) x2 & !re are _m o!r additions2 b g5]ally ! ,turks & ,arabs add no?+ to ! rice b ! butt]1 & salt1 & pepp]40 ,obs4--,we are indebt$ to ! c\rtesy ( ,mr4 ,lane = ?is receipt1 :i* 0 procur$ f him = u by "o ( 8 fri5ds4 ,a ,,real ,,indian ,,pilaw4 ,boil ?ree p\nds ( bacon 9 ! usual mann]2 take x out & drop into ! same pan a pair ( f[ls compactly truss$ z = boil+4 ,9 ?ree qu>t]s ( an h\r1 unless v l>ge1 !y w be suffici5tly cook$2 b !y %\ld be ?or\ghly boil$4 ,:5 !y are s1 lift !m out1 & place a hot cov] & ?ick clo? ov] !m4 ,take ?ree p9ts & a half ( ! liquor 9 :i* !y 7 boil$1 & add to x :5 x aga9 boils1 ne>ly two p\nds ( well wa%$ ,patna rice1 ?ree onions1 a qu>t] ( an ounce ea* ( cloves & pepp]corns1 ) half z mu* ( allspice1 ti$ loosely 9 a bit ( musl94 ,/ew ^! toge!r v g5tly = ?ree qu>t]s ( an h\r4 ,d n /ir !m z x breaks ! rice4 ,take out ! spice & onions2 lay 9 ! f[ls if necess>y1 to heat !m q ?r\gh1 & di% !m neatly ) ! rice heap$ smoo?ly ov] !m4 ,g>ni% ! pilaw ) hot h>d-boil$ eggs cut 9 qu>t]s1 or ) fri$ =cemeat-balls1 or ) half r+s ( onion fri$ extremely dry4 ,! bacon1 heat$ ap>t1 %\ld be s]v$ 9 a sep>ate di%4 ,obs4--,?is is a highly approv$ receipt suppli$ to u by a fri5d :o _h long exp]i5ce ( x 9 ,india2 b we w\ld sugge/ t to be really cook$ s z to r5d] x :olesome 9 ?is c\ntry1 a l>g] quantity ( liquid %\ld be add$ to x1 z "o p9t 7or p\nd7 w absorb ?ree p9ts ( wat] or bro?3 & ! "t all[$ = /ew+ x appe>s to u insuffici5t = x to become really t5d]4 ,a ,p]sian ,pilaw is made mu* 9 ! same mann]1 sometimes ) morsels ( fri$ kid mix$ ) ! rice4 ,bacon1 #c lbs41 #a-a_/b to #b h\rs2 f[ls1 #b42 ,rice1 ne>ly #b lbs4 ,bro? f bacon & f[ls1 #c-a_/b p9ts2 onions1 #c2 cloves & pepp]corns1 #a_/d oz4 ea*2 allspice1 #a dra*m3 #c_/d h\r4 ,,indian ,,receipt ,,= ,,curri$ ,,fi%4 ,take ! fi% f ! bones1 & cut x into in* & half squ>es2 lay x into a /ewpan ) suffici5t hot wat] to b>ely cov] x2 spr9kle "s salt ov]1 & boil x g5tly until x is ab\t half cook$4 ,lift x out ) a fi%-slice1 p\r ! liquor into a bas91 & cle> (f any scum :i* may be on x4 ,%\ld !re be ?ree or f\r p\nds ( ! fi%1 dissolve a qu>t] ( a p\nd ( butt] 9 a /ewpan1 & :5 x has become a little br[n1 add two cloves ( g>lic & a l>ge onion f9ely m9c$ or slic$ v ?92 fry !m until !y are well col\r$1 !n add ! fi%2 /rew equally ov] x1 & /ir x well up ) f two to ?ree tablespoonsful ( ,b5gal currie p[d]2 cov] ! pan1 & %ake x (t5 until ! fi% is nicely br[n$2 next add by degrees ! liquor 9 :i* x 0 /ew$1 & simm] x until x is p]fectly done1 b n s z to fall into fragm5ts4 ,add a mod]ate quantity ( lemon-juice or *ili v9eg>1 & s]ve x v hot4 ,,b5gal ,,currie ,,p[d]4 ,no4 #a4 ,mix ?or\ghly ! foll[+ +r$i5ts aft] !y h be5 sep>ately r$uc$ to ! f9e/ p[d] & pass$ ?r\gh a f9e hair or lawn sieve3-- #f oz4 cori&] se$4 #c oz4 black pepp]4 #a oz4 cumm9-se$4 #a-a_/b oz4 f5ugreek-se$4 #c_/d oz4 cay5ne pepp]4 #c oz4 be/ pale turm]ic4 ,set ! p[d] be=e ! fire to dry1 & turn x (t52 !n )draw x1 let x become cold1 & bottle x imm$iately4 ,keep x closely cork$4 ,obs4--,we _c ?9k a l>ge proportion ( black pepp] a desirable addition to currie p[d]1 z x gives a /rong co>se flav\r3 b z x may be lik$ by p]sons :o are accu/om$ to x1 we give ! prec$+ & ! foll[+ receipt )\t v>y+ ei!r3 ! second appe>s to u ! be/4 ,cori&]-se$ #h oz4 ,*9ese #d oz4 turm]ic ,black pepp] #b oz4 ,cassia #a_/b oz4 ,:ite g+] #a oz4 ,cay5ne pepp] #a_/b oz4 ,,risotto ,,la ,,milanaise4 ,slice a l>ge onion v ?91 & divide x into %r$s2 !n fry x sl[ly until x is equally b n too deeply br[n$2 take x out & /ra9 ! butt]1 & fry 9 x ab\t ?ree ounces ( rice = e p]son :o is to p>take ( x4 ,z ! gra9 easily burns1 x %\ld be put into ! butt] :5 x beg9s to simm]1 & be v g5tly col\r$ to a bright yell[ t9t ov] a sl[ fire4 ,add x to "s good boil+ bro? lightly t+$ ) saffron1 & /ew x s(tly 9 a copp] pan = fifte5 or tw5ty m9utes4 ,/ir to x two or ?ree ounces ( butt] mix$ ) a small portion ( fl\r1 a mod]ate season+ ( pepp] or cay5ne1 & z mu* grat$ ,p>mesan *eese z w flav\r x ?or\ghly4 ,boil ! :ole g5tly = t5 m9utes1 & s]ve x v hot1 at ! comm5cem5t ( d9n] z a potage4 ,obs4--,! read] %\ld be> 9 m9d :at we h s (t5 repeat$ 9 ?is volume1 t rice %\ld always be p]fectly cook$1 & t x w n become t5d] ) less ?an ?ree times its bulk ( liquid4 ,,/ufato4 7,a ,neapolitan ,receipt47 8,take ab\t six p\nds ( ! silv] side ( ! r\nd1 & make sev]al deep incisions 9 ! inside1 ne>ly ?r\gh to ! sk92 /uff ^! ) all k9ds ( sav\ry h]bs1 a good slice ( lean ham1 & half a small clove ( g>lic1 all f9ely m9c$1 & well m+l$ toge!r2 !n b9d & tie ! meat closely r\nd1 s t ! /uff+ may n escape4 ,put f\r p\nds ( butt] into a /ewpan suffici5tly l>ge to conta9 some?+ m ?an t quantity1 & ! beef 9 addition2 s soon z x boils lay 9 ! meat1 let x j simm] = five or six h\rs1 & turn x e half h\r at lea/1 t x may be equally done4 ,boil = tw5ty-five m9utes ?ree p\nds ( pipe macc>oni1 dra9 x p]fectly dry1 & mix x ) ! gravy ( ! beef1 )\t ! butt]1 half a p9t ( v pure salad oil1 & a pot ( pa/e tomatas2 mix ^! to amalgamation1 )\t break+ ! macc>oni2 be=e s]v+ up1 spr9kle ,p>mesan *eese ?ickly on ! macc>oni40 ,we ins]t ?is receipt exactly z x 0 giv5 to u by a fri5d1 at ^: table ! di% 0 s]v$ ) great success to "s ,italian diplomati/s4 ,f our own slight exp]i5ce ( x1 we %\ld suppose t ! excell5ce ( ! beef is q a second>y consid]ation1 z all its juices are drawn out by ! mode ( cook+1 & appropriat$ to ! macc>oni1 ( :i* we mu/ obs]ve t ?ree p\nds w\ld make too gigantic a di% to ent] well1 on ord9>y occasions1 into an ,engli% s]vice4 ,we h some:]e se5 directions = mak+ ! /ufato ) ! upp] "p ( ! sirlo91 ?ickly l>d$ ) l>ge1 well-season$ l>doons ( bacon1 & !n /ew$ 9 equal p>ts ( ri* gravy1 & ( r$ or ( :ite w9e4 ,,broil$ ,,eels ,,) ,,sage4 7,,entr,e47 7,g]man ,receipt47 ,good4 ,sk91 op51 & cleanse "o f9e eel 7or m71 cut x into f+]-l5g?s1 rub x ) a mix$ season+ ( salt & :ite pepp]1 & leave x = half an h\r4 ,wipe x dry1 wrap ea* l5g? 9 sage leaves1 fa/5 !m r\nd x ) co>se ?read1 roll ! eel 9 good salad oil or cl>ifi$ butt]1 lay x on ! gridiron1 squeeze lemon-juice ov]1 & broil x g5tly until x is br[n$ 9 e "p4 ,s5d x to table ) a sauce made ( two or ?ree ounces ( butt]1 a tablespoonful ( *ili1 t>ragon1 or common v9eg>1 & "o ( wat]1 ) a little salt2 to keep ?is smoo?1 proce$ z = ! ,norfolk sauce ( ,*apt] ,v4 ,broil$ fi% is frequ5tly s]v$ )\t any sauce4 ,a q simple "o may supply ! place ( t :i* we h indicat$ above3 eels be+ ( s ri* a nature1 require no o!r4 ,a ,,swiss ,,mayonnaise4 ,beat half a p\nd ( butt] to a cream1 & !n add x v gradually to ! h>d-boil$ yolks ( six fre% eggs :i* h be5 cut into qu>t]s1 sep>at$ c>efully f ! :ites1 & p\nd$ to a p]fect pa/e2 :5 ^! are bl5d$ into a smoo? sauce add1 a few drops at a "t1 "s ( ! f9e/ salad oil t c be procur$1 & "w ! mixture 9 ! same mann] z ! mayonnaise ( ,*apt] ,,vi4 until no p>ticle ( x rema9s visible3 a small quantity ( salt also mu/ be ?r[n 91 & suffici5t good v9eg> 9 v small portions1 to give an agreeable acidity to ! prep>ation4 7,fre% lemon-juice might be sub/itut$ 9 "p = ?is1 & a little f9e cay5ne us$ ) x2 b ?\gh we sugge/ ?is1 we adh]e to our orig9al ,swiss receipt = ?is excell5t di%1 ev5 :5 we ?9k x might be slightly improv$ 9 flav\r47 ,c>ve v neatly two delicate boil$ f[ls1 & trim ! jo9ts into h&some =m4 ,lay ! inf]ior p>ts ^u a l>ge plate1 & spread a portion ( ! sauce1 :i* %\ld be v ?ick1 ^u !m2 arrange !m 9 a flat lay] 9 ! di% 9 :i* !y are to be s]v$2 !n sauce 9 ! same way m ( ! jo9ts1 & arrange !m symmetrically ov] ! o!rs4 ,proce$ ?us to build a sort ( pyramid ) ! :ole2 & decorate x ) ! :ites ( ! eggs1 & ! he>ts ( small lettuces cut 9 halves4 ,place ^! la/ r\nd ! base alt]nately ) :ole bantams' or plov]s' eggs1 boil$ h>d1 a small slice mu/ be cut f ! l>ge end ( ea* ( ^! to admit ( _! be+ plac$ upright4 ,a slight bran* ( p>sley1 or o!r foliage1 may be /uck 9 ! tops4 ,roa/ *ick5s dive/$ entirely ( ! sk91 c always be sub/itut$ = boil$ ones 9 a mayonnaise3 !y %\ld all be sep>at$ into s+le jo9ts ) ! exception ( ! w+s4 ,! q inf]ior p>ts ne$ n be us$ at all4 ,! same sauce r highly flav\r$ ) cay5ne1 & o!r condim5ts1 & m or less1 to ! ta/e1 ) ess5ce ( an*ovies or an*ovy butt]1 & col\r$ ) lob/]-coral1 w make an excell5t fi%-salad1 ) alt]nate slices ( lob/]1--cut obliquely to increase _! size1--& ( cold turbot or l>ge soles4 ,^! c be rais$ into a high bord] or *a9 r\nd a di% :5 m conv5i5t1 & ! c5tre fill$ ) "y fre% salad1 sauc$ at ! in/ant x is s5t to table4 ,a ,fr5* mayonnaise does n v>y mu* f ! prec$+1 except 9 ! composition ( ! sauce1 = :i* see ,*apt] ,,vi4 ,x %\ld always be kept v ?ick4 ,a little ri* cold :ite sauce is sometimes mix$ ) x4 ,,t5drons ,,de ,,veau4 ,! t5drons 7or gri/les7 :i* lie "u ! fle% ( ! brisket ( a brea/ ( veal are mu* us$ 9 =eign c\ntries1 & frequ5tly n[ 9 ?is1 to supply a v>iety ( ! di%es call$ entres4 ,:5 long /ew$ !y become p]fectly t5d]1 & yield a l>ge am\nt ( gelat9e2 b !y are q devoid ( flav\r1 & require !re=e to be cook$ & s]v$ ) su* additions z %all r5d] !m palatable4 ,) a v %>p knife deta* ! fle% f !m )\t sep>at+ x f ! jo9t1 & turn x back1 s z to all[ ! gri/les to be divid$ easily f ! long bones4 ,cut away ! *9e-bone f _! out] edge1 & !n proce$ fir/ to soak !m1 t !y may be v :ite1 & to boil !m g5tly = sev]al h\rs1#aia ei!r q simply1 9 good bro?1 or ) additions ( bacon1 spice1 & vegetables4 ,=eign cooks braise !m some:at exp5sively1 & !n s]ve !m 9 _m diff]5t =ms2 b z !y make1 aft] all1 b a r unpret5d+ entre1 "s economy 9 _! prep>ation w\ld g5]ally be desirable4 ,!y may be divid$ at ! jo9ts1 & cut obliquely into ?9 slices be=e !y are /ew$1 :5 !y w require b f\r h\rs simm]+2 or !y may be left entire & brais$1 :5 !y w require1 :ile /ill w>m1 to be press$ betwe5 two di%es ) a heavy weight on ! top1 to br+ !m into good %ape be=e !y are divid$ = table4 ,!y are !n sometimes dipp$ into egg & bread-crumbs1 & fri$ 9 ?9 slices ( uni=m size2 or /ew$ t5d]1 !n well dra9$1 & glaz$1 di%$ 9 a circle1 & s]v$ ) peas la ,franaise 9 ! c5tre1 or ) a ?ick pure ( tomatas1 or ( o!r vegetables4 ,!y are also (t5 us$ to fill vol-au-v5ts1 = :i* purpose !y mu/ be kept v :ite1 & mix$ ) a good b*amel-sauce4 ,we recomm5d _! be+ highly curri$1 ei!r 9 conjunction ) pl5ty ( vegetables1 or ) a portion ( o!r meat1 aft] !y h be5 bak$ or /ew$ z t5d] z possible4 ,footnote #aia3 ,we ?9k t 9 ! pa/$ j> :i* we h describ$ 9 ,*apt] ,,ix41 9 ! section ( ,bak+1 !y might be well & easily cook$1 b we h n tri$ x4 ,,poitr9e ,,de ,,veau ,,glac,e4 7,brea/ ( ,veal ,/ew$ & ,glaz$47 ,:5 ! gri/les h be5 remov$ f a brea/ ( veal1 ! jo9t w /ill make an excell5t roa/1 or s]ve to /ew or braise4 ,take out ! long-bones1#aib beat ! veal ) ! flat side ( a cleav]1 or ) a cutlet-bat1 & :5 x is q ev51 cut x squ>e1 & spr9kle ov] x a mod]ate season+ ( f9e salt1 cay5ne1 & mace4 ,make "s =cemeat by ei!r ( ! receipts ,nos4 #a1 #b1 #c1 or #g1 ( ,*apt] ,,viii41 b increase ! +r$i5ts to ?ree or f\r times ! quantity1 accord+ to ! size ( ! jo9t4 ,lay ov] ! veal1 or n1 z is mo/ conv5i5t1 ?9 slices ( half-boil$ bacon1 or ( ham2 press ! =cemeat into ! =m ( a %ort compact r\leau & lay x 9 ! c5tre ( "o side ( ! brea/2 !n roll x up & skew] ! ends closely ) small skew]s1 & b9d ! jo9t firmly into good =m ) tape or tw9e4 ,:5 ?us prep>$1 x may be sl[ly /ew$ 9 v good veal /ock until x is t5d] q ?r\gh1 & :i* %\ld be hot :5 x is laid 92 or emb$d$ 9 ! usual +r$i5ts = brais+ 7see ,*apt] ,,ix41 page #ahj71 & s5t to table glaz$1 sauc$ ) an ,espagnole1 or o!r ri* gravy1 & g>ni%$ ) c>rots la ,w9dsor 7see page #cce71 or ) sweetbread cutlets1 also glaz$4 ,footnote #aib3 ,?is is v easily done by cutt+ ?r\gh ! sk9 d[n ! c5tre ( ea*4 ,,brea/ ,,( ,,veal4 ,,simply ,,/ew$4#aic ,footnote #aic3 ,we give "h ! ,engli% receipt ( an excell5t practical cook = 8,/ew$ ,brea/ ( veal10 z x may be acceptable to "s ( our read]s1 ,aft] x has be5 bon$1 flatt5$1 & trimm$1 season x well1 & let x lie = an h\r or two 7?is1 we d n consid] ess5tial72 !n prep>e "s good veal =cemeat1 to :i* let a little m9c$ %alot be add$1 & spread x ov] ! veal ,if y h any cold tongue or lean ( ham1 cut x 9 squ>e /rips1 & lay !m ! %ort way ( ! meat t !y may be %ewn :5 x is c>v$4 ,roll x up v tight1 & keep x 9 good %ape2 enclose x 9 a clo? z y w\ld a jam-pudd+1 & lace x up well1 !n lay x into a brais+-pan ) ?ree onions1 z _m l>ge c>rots ?ickly slic$1 "s spice1 sweet h]bs1 & suffici5t fre% second-/ock or /rong veal bro? to m ?an half cov] x1 & /ew x v g5tly ov] a sl[ fire = ?ree h\rs3 turn x occasionally )\t di/urb+ ! braise :i* surr\nds x4 ,glaze x be=e x is s5t to table1 & s]ve x ) ,spani% sauce1 or ) ri* ,engli% br[n gravy1 flav\r$ ) a glass ( %]ry2 & g>ni% x ) /ew$ mu%rooms 9 small heaps1 & fri$ =cemeat balls4 ,omit ! =cemeat f ! prec$+ receipt1 & /ew ! jo9t t5d] 9 good veal bro?1 or %9 ( beef /ock4 ,dra91 & di% x4 ,p\r a little ri* gravy r\nd x1 & g>ni% x ) nicely fri$ balls ( ! =cemeat ,no4 #a1 ,*apt] ,,viii41 or ) mu%room-=cemeat 7,no4 #g74 ,mu%room-sauce is always an excell5t accompanim5t to a jo9t ( veal4 ,! liquor 9 :i* ! brea/ is /ew$ or brais$ is too fat to s]ve z sauce until x has be5 cool$ & cle>$4 ,! veal c be cook$ )\t bon+1 b w h b an indiff]5t appe>ance4 ,x %\ld 9 t case be sl[ly br\ght to boil1 & v g5tly simm]$3 ab\t two h\rs & a half w /ew x t5d]4 ,! sweetbread1 aft] be+ scald$1 may be /ew$ ) x = half ! "t1 & s]v$ ^u x4 ,obs4--,! brea/ )\t ! gri/les1 bon$ & fill$ ) =cemeat1 makes a sup]ior roa/4 ,x may also be boil$ on occasion1 & s]v$ ) balls ( oy/]-=cemeat 9 ! di%2 or ) :ite mu%room-sauce in/ead4 ,,compote ,,de ,,pigeons 7,,/ew$ ,,pigeons47 ,! ,fr5* 9 mu* ( _! cook]y use m bacon ?an w\ld g5]ally be suit$ to a v delicate ta/e1 we ?9k4 ,?is bacon1 f be+ cur$ )\t saltpetre1 & f n be+ smok$1 r resembles salt pork 9 flav\r3 we expla9 ?is t ! read] may1 :5 s dispos$1 adapt ! receipts we give "h to an ,engli% table by omitt+ x4 ,cut into dice f half to ?ree qu>t]s ( a p\nd ( /reak$ bacon1 & fry x g5tly 9 a l>ge /ewpan ) a morsel ( butt] until x is v lightly br[n$2 lift x out1 & put 9 ?ree or f\r "y pigeons truss$ z = boil+4 ,:5 !y h become firm1 & lightly col\r$1 lift !m out1 & /ir a l>ge tablespoonful ( fl\r to ! fat4 ,:5 ?is ?ick5+ 7r\x7 is also slightly br[n$1 add gradually to x a p9t1 or some?+ m1 ( boil+ veal-/ock or /rong bro?2 put back ! birds & ! bacon1 ) a few small button-onions :5 _! flav\r is lik$1 & /ew ! :ole v g5tly = ?ree qu>t]s ( an h\r4 ,di% ! pigeons neatly ) ! bacon & onions laid betwe5 !m2 skim all ! fat f ! sauce1 r$uce x quickly1 & /ra9 x ov] !m4 ,! birds %\ld be laid into ! /ewpan ) ! brea/s d[nw>ds4 ,! ?ird1 or half ( a pottle ( small mu%rooms is sometimes add$ to ?is di%4 ,x may be conv]t$ into a compote aux petits pois by add+ to ! pigeons :5 ! bro?1 9 :i* !y are laid1 fir/ beg9s to boil1 a p9t & a half ( "y peas4 ,= ^!1 a p9t & a qu>t]1 at ! lea/1 ( liquid w be requir$1 & a full h\r's /ew+4 ,! economi/ c sub/itute wat] = ! bro?4 ,:5 ! birds c be _h at little co/1 "o1 two1 or m1 accord+ to circum/ances1 %\ld be /ew$ d[n to make bro? or sauce = ! o!rs4 ,obs4--,pigeons are excell5t fill$ ) ! mu%rooms au beurre1 ( page #cbi1 & ei!r roa/$ or /ew$4 ,to broil !m proce$ z direct$ = a p>tridge 7,fr5* receipt71 page #bij4 ,,mai ,,trank 7,,may-,,dr9k74 7,g]man47 ,illu/ration ,put into a l>ge deep jug "o p9t ( light :ite w9e to two ( r$1 & dissolve 9 x suffici5t sug> to sweet5 x agreeably4 ,wipe a s\nd ,*9a orange1 cut x 9 r ?ick slices1 )\t p>+ x1 & add x to ! w9e2 !n ?r[ 9 "s small bun*es or faggots ( ! fragrant little plant call$ woodruff2 cov] ! jug closely to exclude ! air & leave x until ! foll[+ day4 ,s]ve x to all ,may-day visitors4 ,"o orange w be suffici5t = ?ree p9ts ( w9e4 ,! woodruff %\ld be wa%$ & well dra9$ be=e x is ?r[n into ! jug2 & ! quantity ( x us$ %\ld n be v l>ge1 or ! flav\r ( ! bev]age w be r injur$ ?an improv$ by x4 ,we h tri$ ?is receipt on a small scale ) lemon-r9d in/ead ( oranges1 & ! mixture 0 v agreeable4 ,rh5i% w9e %\ld prop]ly be us$ = x2 b ?is is exp5sive 9 ,engl&4 ,! woodruff is m odor\s :5 dri$ gradually 9 ! %ade ?an :5 x is fre% ga!r$1 & imp>ts a pleasant fragrance to l951 z lav5d] does4 ,x gr[s wild 9 ,k5t1 ,surrey1 & o!r p>ts ( ,engl&1 & fl\ri%es 9 _m suburban g>d5s 9 ! neighb\rhood ( ,london4 ,a ,,vi5nese ,,s\ffl-,,pudd+1 ,,call$ ,,salzburg] ,,nock]l4 ,at ! mom5t ( go+ to press1 we h receiv$ direct f ,vi5na ! foll[+ receipt1 :i* we _c resi/ (f]+ to ! read] = trial1 z we are assur$ t ! di% is "o ( ! mo/ delicate & delici\s s\ffl-pudd+s t c be made4 7,a7 ,take butt]1 f\r ounces2 sug> 9 p[d]1 ?ree ounces2 f9e fl\r1 "o ounce & a half or two ounces2 & ! yell[ ( eight eggs2 beat ^! toge!r 9 a conv5i5t siz$ bas9 till ! mixture gets fro?y4 7,! butt] %\ld probably fir/ be beat5 to cream47 7,b7 ,beat to sn[ ! :ites ( ! eight eggs4 7,c7 ,take ?ree p\nds 7or p9ts7 ( new milk1 put x 9 an op5 /ewpan ov] a g5tle fire1 & let x boil4 7,d7 ,next1 prep>e a *9a cass]ole 7enamell$ /ewpan--a copp] "o w d7 by greas+ its int]nal surface4 ,z soon z ! milk boils1 mix g5tly ,a & ,b toge!r1 & ) a small spoon take portions ( ?is %ape & size & lay !m ov] ! surface ( ! boil+ milk till x is entirely cov]$ ) !m4 ,let !m boil = f\r or five m9utes to cook !m2 !n put !m 9 conv5i5t ord] on ! gr\nd ( ! greas$ cass]ole 7/ewpan74 ,g on putt+ 9 ! same mann] small portions ( ! mixture on ! surface ( ! boil+ milk1 & :5 cook$1 place a new lay] ( !m 9 ! /ewpan ov] ! fir/2 & cont9ue ! same op]ation until ! mixture is all consum$4 ,take n[ ! rema9d] ( ! milk1 & add x to ! beat5 yell[ 7yolks7 ( two eggs1 "s sug>1 & "s p[d]$ vanilla4 ,p\r ?is ov] ! cook$ pa/ry 9 ! /ewpan1 & set x into a g5tly heat$ ov54 ,leave x !re until x gets br[n2 !n p[d] x ) vanilla-sug>1 & s5d x to ! table4 -------------- ,au?or's ,note4--,! prec$+ directions 7 writt5 by a physician ( ,vi5na1 at ^: table ! di% 0 s]v$4 ,x 0 turn$ out ( ! cass]ole1 & s]v$ ) ! greate/ exp$ition2 b we ?9k x w\ld p]haps answ] m g5]ally "h1 to bake x 9 a s\ffl di%1 & to leave x undi/urb$4 ,we w\ld also sugge/1 t ! yolk ( a ?ird egg might sometimes be ne$$ to b9d ! mixture well toge!r4 ,a good & exp]i5c$ cook w\ld easily asc]ta9 ! be/ mode ( ensur+ ! success ( ! prep>ation4 ,we mu/ obs]ve1 t ! =m ( ! enamell$ /ewpans made commonly 9 ?is c\ntry prev5ts _! be+ well adapt$ = use 9 ! pres5t receipt3 ^? ( copp] are bett] suit$ to x4 ,half ! proportion ( ! +r$i5ts might1 by way ( exp]im5t1 be prep>$ & bak$ 9 a t>t-di%1 z our pudd+s frequ5tly are2 or 9 a small r\nd cake m\ld1 ) a b& ( writ+ pap] fa/5$ r\nd ! top4 ,! vanilla sug> is prep>$ by cutt+ ! bean up small1 & p\nd+ x ) "s sug> 9 a mort>1 & !n pass+ x ?r\gh a v f9e sieve4 ,! 8cook$ portions0 ( :i* ! s\ffl is pr9cipally compos$ are ! %ape1 & ab\t half ! size ( ! inside ( an egg-spoon4 ,if some:at l>g]1 !y w\ld possibly answ] z well4 ---------------------------------------- -------------------------------- ,,index4 ------- ,acton g+]bread1 #eeb ,alb]t's1 ,pr9ce1 pudd+1 #daa ,almond1 cake1 #ede c&y1 #eff cream1 = blamange1 #dgh mac>oons1 #edd pa/e1 #cfg pa/e1 fairy fancies (1 #cfh pa/e1 t>tlets (1 #cfg pudd+1 #dbe pudd+1 ,jewi%1 #fjh %amrocks 7v good & v pretty71 #egd ,almonds to blan*1 #edb *ocolate1 #efh to col\r = cakes or pa/ry1 #edb 9 *eese-cakes1 #cfa to p\nd1 #edb 9 s\ps1 #ba to r$uce to pa/e1 ! quicke/ & easie/ way1 #edb ,alose1 or ,%ad1 to cook1 #gi ,am]ican ov51 #agh ,an*ovies1 to fillet1 #chi fri$ 9 batt]1 #hd pott$1 #cjf curri$ toa/s )1 #chi ,an*ovy1 butt]1 #ach sauce1 #aae ,appel krapf5 7,g]man receipt71 #cgc ,apple cake1 #cfb calf's-feet jelly1 #dfd ,*>lotte1 or ,*>lotte de ,pommes1 #dhf m>malade = ,*>lotte de ,pommes1 #dhg cu/>ds1 #dhb dumpl+s1 fa%ionable1 #dbj fritt]s1 #chd h$gehog1 or ,sudoise1 #dhj jelly1 #ebb jelly1 exce$+ly f9e1 #ebc juice1 prep>$1 #def pudd+1 #djh pudd+1 common1 #dji sauce1 #abd sauce1 bak$1 #abd sauce1 br[n1 #abe s\p1 #ba sn[-balls1 #dba t>t1 #cfc "y gre51 t>t1 #cfd cream$ t>t1 #cfd ,apples1 bak$ compote ( 7our little lady's receipt71 #egb butt]$1 or ,pommes au beurre1 #dhh ,apricots1 compote ( gre51 #deg ,apricots dri$1 ,fr5* receipt =1 #eag to dry1 a quick & easy me?od1 #eag ,apricot blamange1 #dgi fritt]s1 #chd m>malade1 #eaf ,arabian1 or ,turki% ,pilw1 ,mr4 ,lane's receipt =1 #fad ,arti*okes1 ,j]usalem1 la ,re9e1 #cch to boil1 #cbf en salade1 #cbf to remove ! *okes f1 #cbf ,j]usalem1 to boil1 #ccg ,j]usalem1 to fry1 #cch ,j]usalem1 ma%$1 #cch s\p (1 #ai ,asp>agus1 to boil1 #cai to s]ve cold 7obs]vation71 #cai po9ts1 dress$ l peas 7entremets71 #cai ,aspic1 or cle> sav\ry jelly1 #ajd ,aroc ,doce1 or sweet rice la ,portugaise1 #dhi ,arr[-root1 to ?ick5 sauces )1 #ajf to ?ick5 s\p )1 #b1 #d ,potato1 #aed sauce 7cle>71 #djc ,bacon1 to boil1 #bei broil$ or fri$1 #bei ,cobbett's receipt =1 #beb dress$ ra%]s (1 #bei ,fr5*1 = l>d+1 #bed l>doons (1 #aha to pickle *eeks (1 #bed g5u9e ,york%ire receipt = cur+1 #bec sup]-excell5t1 #bef ,ba9-m>ie1 use (1 #aje ,bak$ apple-pudd+1 or cu/>d1 #dcg apple-pudd+1 ! lady's or invalid's1 new1 #fjh apple-pudd+1 a common1 #dji compote ( apples1 #egb m9c$ beef1 #bjg r\nd ( spic$ beef1 #aii beet-root1 #cci bread-pudd+s1 #dbi1 #dcj calf's feet & head1 #agh cu/>d1 #dhc haddocks1 #gc ham1 #beh jo9ts1 ) potatoes1 #agi mack]el1 #gj m>r[ bones1 #bjh mullet1 #gf ox-*eek1 #bjh pike1 #ha potatoes1 #cab rais9 pudd+s1 #dda1 #ddb salmon1 #fj1 #agi smelts1 #gh soles 7or soles au plat71 #ff s\p1 #agh suck+-pig1 #bej :it+s1 la ,franaise1 #fh ,bak+1 directions =1 or ov5 cook]y1 #agh ,banbury cakes1 #edi ,bantam's eggs1 to boil or poa*1 #ddf1 #ddi ,b>b]ries1 to pickle1 9 bun*es1 to pres]ve1 #ebf /ew$1 = rice-cru/1 #dei ,b>b]ry jam1 a good receipt =1 #ebf jam1 ano!r receipt =1 #ebg sup]ior jelly & m>malade1 #ebg & rice pudd+1 t>t1 #cfd ,b>ley-sug>1 #efd ,b>ley-wat]1 excell5t 7poor ,xury's receipt71 #ehc ,basket1 wire1 = fry+1 #agg ,batt]1 ,fr5*1 = fry+ meat & vegetables1 c41 #acj cod's s\nds fri$ 91 #fc salsify1 fri$ 91 #cda spr+ fruit1 fri$ 91 #chc to mix = pudd+s1 #cig ,b*amel1 #ajh ,beans1 ,fr5*1 to boil1 #cba la ,franaise1 #cba ano!r excell5t receipt =1 #cbb ,w9dsor1 to boil1 #cbb ,beef1 la mode1 #aib breslaw (1 #bjf cake 7v good71 #aij to *oose1 #ahd m9c$ collops (1 au naturel1 #bja sav\ry m9c$ collops (1 #bja ,scot* m9c$ collops (1 #bjb ri*] m9c$ collops (1 #bjb divisions (1 #ahd ,dut* or hung1 #aig extract (1 ,b>on ,liebig's1 #f fillet (1 brais$1 #ahj fillet (1 roa/1 #ahg ha%$1 ,fr5* receipt =1 #bjf cold1 common ha% (1 #bje cold1 excell5t ha% (1 #bje coll>$1 #aih coll>$1 ano!r receipt =1 #aih gravy1 ,b>on ,liebig's1 #if ,norman ha% (1 #bjf he>t1 to roa/1 #bjd ,jewi% 7smok$71 #fjf kidney1 to dress1 #bjd kidney 7a pla9] way71 #bje m>r[1 cl>ifi$ = keep+1 #bjh m>r[1 to prep>e = fry+ cr\/ades1 c41 #chh m>r[-bones1 to boil1 #bjg m>r[-bones1 bak$1 #bjh m9c$1 bak$1 #bjg palates 7,entre71 #aid palates 7,neapolitan mode71 #aie ,hamburg pickle =1 #aig ano!r pickle =1 #aig ribs (1 to roa/1 #ahe roll1 or canellon de buf1 #bja m9iature r\nd (1 #bjj r\nd (1 to salt & boil1 #aif r\nd (1 spic$1 #aii r\nd (1 roa/1 #ahf rump (1 to roa/1 #ahf rump (1 to /ew1 #aid to salt & pickle1 v>i\s ways1 #aif common receipt = salt+1 #aih saund]s (1 #bjg %9 (1 to /ew1 #aib %9 (1 = /ock1 #ig sirlo9 (1 to roa/1 #ahe sirlo9 (1 /ew$1 #aic spic$ 7good & :olesome71 #aii smok$1 #fjf /eak1 roa/1 #ahg /eak1 /ew$1 #ahi /eak1 /ew$ 9 its own gravy1 #ahi /eaks1 be/ & mo/ t5d]1 #ahe /eaks1 broil$1 #ahg /eaks1 broil$1 sauces appropriate to1 #ahh /eaks1 fri$1 #ahi /eaks1 la ,franaise1 #ahh /eaks1 la ,franaise1 ano!r receipt =1 #ahi /eak pie1 #ced /eak pudd+s1 #cii1 #dja good ,engli% /ew (1 #aia ,g]man /ew1 #aij ,/ufato1 #fae ,wel% /ew (1 #aia tongue 7,bordyke's receipt = /ew+71 #bjc tongue pott$1 #cje tongues 7v>i\s modes ( cur+71 #bjb tongues1 to dress1 #bjc tongues1 ,suffolk receipt =1 #bjc ,beet-root1 to bake1 #cci to boil1 #cci to /ew1 #cdj ,belgrave m\ld1 #dfi ,b5gal currie p[d]s1 #fae ,b]muda wit*es1 #dia ,bir?day syllabub1 #eha ,biscuits1 ,aunt ,*>lotte's1 #efa ,capta9's1 good1 #efj ,colonel's1 #efa *eap g+]1 #efj ,?readne$le-/reet1 #efj w9e1 #efj ,bi%op1 ,ox=d receipt =1 #ehj ,black-cap pudd+1 #djg ,black-caps p> excell5ce1 #dfj ,black cock1 & gray h51 to roa/1 #bia ,blamange1 or blanc mang]1 apricot1 #dgi good common 7au?or's receipt71 #dgf calf's feet1 to make1 #ded currant1 #dgi qu9ce 7delici\s71 #dgh qu9ce1 ) almond cream1 #dgh ri*1 #dgg /rawb]ry 7extremely good71 #dgg /r5g!n+1 #dgf ,blanc1 a1 #afi ,blan*1 to1 meat1 vegetables1 c41 #ahb ,blanquette1 ( suck+ pig1 #bej ( veal or lamb ) mu%rooms1 #bbi ,boil1 to1 meat1 #afg a r\nd ( beef1 #aif ,boil$1 calf's head1 #baj *e/nuts1 #bgd cu/>ds1 #dha eels 7,g]man receipt71 #hc f[ls1 #bgc leeks1 #cah rice1 to s]ve ) /ew$ fruit1 c41 #dbb rice-pudd+1 #dai1 #dbj turnip radi%es1 #cah brea/ ( veal1 #bah fillet ( veal1 #bag knuckle ( veal1 #bba lo9 ( veal1 #bah ,boil+1 g5]al directions =1 #afg sci5tific1 ,b>on ,liebig's directions =1 #afh ,bonbons1 palace1 #efg ,bone1 to1 calf's head = brawn1 #bd1 #bae calf's head1 ! cook's receipt1 #baa calf's head = mock turtle s\p1 #bd a f[l or turkey )\t op5+ x1 #bfe a f[l or turkey1 ano!r mode1 #bfe f[ls1 = fricassees1 curries1 & pies1 #bff a h>e1 #bhe a leg ( mutton1 #bcf a lo9 ( mutton = pies1 #cee a brea/ ( veal1 #fah a %\ld] ( veal or mutton1 #bai neck ( v5ison = pies1 #ceb ,bon+1 g5]al directions =1 #ahb ,bottle ,jack1 #agj ,bottl$ fruits1 = w9t] use1 gooseb]ries1 tomatas1 or tomata-catsup1 #aea ,b\d91 la ,ri*elieu1 #bhh ,b\d9ettes ( lob/]s1 c41 #ib ,b\lettes1 potato1 #cad ,b\illi1 ,fr5* receipt = ha%$1 #bjf ,b\illon1 obs]vations on1 #i ,bra9 cakes1 #afb ano!r receipt =1 #afb ,braise1 to burn1 #ahj ,brais$ fillet ( beef1 #ahj leg ( mutton1 #bcf ,brais+1 directions =1 #ahj ,br&y1 *]ry 7,tapp+ton ,ev]>d receipt71 #egi lemon1 = flav\r+ sweet di%es1 #aec pea*es pres]v$ 91 #ega trifle1 or tipsy cake1 #bgd ,br&i$ morella *]ries1 #ega ,brawn ,brack1 cake 7,iri%71 #edf good1 light1 #eed ,brawn1 calf's head 7au?or's receipt71 #bae ,t5bridge1 #bfj ,bread1 ,bordyke receipt =1 #eig to "k :5 bak$1 #fjd ,bav>ian br[n1 ,liebig's1 #eii br[n1 ,engli%1 #eii crumbs1 fri$1 #aca crumbs1 to prep>e = fry+ fi%1 #aca dairy1 )\t yea/1 #fjb to fre%5 /ale1 #fjc to fry = g>ni%+1 #aca to fry = s\ps1 #e ) ,g]man yea/1 #eih home-made1 rem>ks on1 #eid h\sehold1 #eif to keep1 #fjc p>tridges s]v$ )1 #bgi patties1 #chg potato1 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#eec que51 #eef g5]al rem>ks on1 #edj v good small ri*1 #eeh to prep>e butt] = ri*1 #edc to :isk eggs = light ri*1 #edc small1 sug>1 v>i\s1 #eeh small ,v5etian1 #edh ,calf's head1 la ,matre d',htel1 #bad boil$1 #baj brawn 7au?or's receipt71 #bae to cle> ! hair f1 #baj cutlets (1 #bac ha%$1 #bac a *eap ha% (1 #bac prep>$1 ! cook's receipt1 #baa s\p1 #bg ,! ,w>d]'s way1 #baa ,calf's feet jelly 7entremets71 #dfa ano!r receipt =1 #dfb jelly1 apple1 #dfd jelly1 orange1 #dfd mod]n v>ieties (1 #dfc to prep>e = /ock1 #dec /ew$1 #bbh /ock1 #dec /ock1 to cl>ify1 #ded ,calf's liv]1 /ov$ or /ew$1 #bbh roa/1 #bbi sweetbreads1 #bbg ,cambridge milk pun*1 #eha ,c&y1 cocoa-nut1 #eff g+]1 #efe orange-fl[]1 #efe orange-fl[] 7ano!r receipt =71 #eff ,canellon de buf1 #bja ,canellons1 fill$ ) apricot or pea* m>malade1 #che ( brio*e pa/e1 #che ,cap] sauce1 #aba sauce = fi%1 #aba ,capillaire 9 pun*1 #ehj ,c>amel1 to boil sug> to1 #efc ! quicke/ way1 #efc ,c>p1 to /ew1 #hb ,c>rots1 au beurre1 #ccf to boil1 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make1 #aed s\p1 #ae to ?ick5 s\ps )1 #d ,risotto la ,milanaise1 #fae ,rissoles1 #chg v sav\ry1 ,engli% 7entre71 #chg ,roa/+1 g5]al directions =1 #afi sl[ me?od (1 #aga ,roa/ beef 7see ,*apt] ,x47 *e/nuts1 #egd game 7see ,*apt] ,,xv47 lamb 7see ,*apt] ,,xii47 mutton 7see ,*apt] ,,xii47 potatoes1 #cab pork 7see ,*apt] ,,xiii47 p\ltry 7see ,*apt] ,,xiv47 veal 7see ,*apt] ,,xi47 ,roll$ %\ld] ( mutton1 #bdj ribs ( beef1 #aih sirlo9 ( beef1 #aih ,roll1 beef1 or canellon de buf1 #bja ,rolls1 breakfa/ or d9n]1 #fjj ,g5eva1 #fja excell5t meat1 #cfj ,r\x1 or ,fr5* ?ick5+ br[n 7= sauces71 #ajf :ite1 #ajf ,rusks1 sweet1 #eed ,rusks1 #fjb ,sago s\p1 #ad ,salad1 to dress 7,engli%71 #adj =c$ eggs = g>ni%+1 #acg ,fr5*1 #adj ( mix$ summ] fruits1 #egj excell5t h]r+ 7,sw$i% receipt71 #adc lob/]1 #adb v elegant lob/]1 #ehd orange1 #ega pea*1 #egj ! ,poet's receipt =1 #ace ,suffolk1 #ada walnut1 or des c]neaux1 #ada ,york%ire pl\ghman's1 #ada dress+s & sauces1 #adj sorrel1 #adb ( "y vegetables1 #ada 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= diff]5t p>ts ( ! s]vice4 ,= example1 a f[l may be s]v$ z ! roa/ = a small company1 & = a l>ge "o z an entre4 ,= a pla9 family d9n]1 too1 _m di%es may be s]v$ 9 a diff]5t ord] to t :i* is set d[n4 ,woodfall & ,k9d]1 ,pr9t]s1 ,mil=d ,lane1 ,/r&1 ,london1 ,w4,c4 ---------------------------------------- -------------------------------- ,,april #ahhe4 ------- ,,g5]al ,,li/s ,,( ,,works ,,publi%$ ,,by ,,messrs4 ,,longmans1 ,,gre51 ,,co4 ,,pat]no/] ,,r[1 ,,london4 ------- ,,hi/ory1 ,,politics1 ,,hi/orical ,,memoirs1 c4 ,arnold's ,lectures on ,mod]n ,hi/ory4 #hvo4 #gs4 #f;d4 ,bagehot's ,lit]>y ,/udies1 edit$ by ,hutton4 #b vols4 #hvo4 #bhs4 ,beaconsfield's 7,"l7 ,spee*es1 by ,kebbel4 #b vols4 #hvo4 #cbs4 ,bram/on ,l]oy's ,hi/oric ,w9*e/]4 ,cr[n #hvo4 #fs4 ,buckle's ,hi/ory ( ,civilisation4 #c vols4 cr[n #hvo4 #bds4 ,*esney's ,wat]loo ,lectures4 #hvo4 #ajs4 #f;d4 ,cox's 7,sir ,g4 ,w47 ,g5]al ,hi/ory ( ,greece4 ,cr[n #hvo4 ,maps1 #gs4 #f;d4 ---- ---- ,lives ( ,greek ,/atesm54 ,fcp4 #hvo4 #bs4 #f;d4 ,d[ell's ,a ,hi/ory ( ,taxation & ,taxes 9 ,engl&4 #d vols4 #hvo4 #dhs4 ,doyle's ,engli% 9 ,am]ica4 #hvo4 #ahs4 ,epo*s ( ,anci5t ,hi/ory3-- ,beesly's ,grac*i1 ,m>ius1 & ,sulla1 #bs4 #f;d4 ,cape's ,age ( ! ,anton9es1 #bs4 #f;d4 ---- ,e>ly ,roman ,empire1 #bs4 #f;d4 ,cox's ,a!nian ,empire1 #bs4 #f;d4 ---- ,greeks & ,p]sians1 #bs4 #f;d4 ,curteis's ,rise ( ! ,mac$onian ,empire1 #bs4 #f;d4 ,ihne's ,rome to its ,capture by ! ,gauls1 #bs4 #f;d4 ,m]ivale's ,roman ,triumvirates1 #bs4 #f;d4 ,sankey's ,sp>tan & ,!ban ,supremacies1 #bs4 #f;d4 ,smi?'s ,rome & ,c>?age1 ! ,punic ,w>s1 #bs4 #f;d4 ,epo*s ( ,engli% ,hi/ory1 complete 9 ,"o ,volume4 ,fcp4 #hvo4 #es4 ,br[n+'s ,mod]n ,engl&1 #ahbj-ahgd1 #i;d4 ,creighton's ,%ill+ ,hi/ory ( ,engl& 7,introductory ,volume74 ,fcp4 #hvo4 #as4 ,creighton's 7,mrs47 ,engl& a ,cont95tal ,p[]1 #ajff-abaf1 #i;d4 ,creighton's 7,rev4 ,m47 ,tudors & ! ,re=mation1 #adhe-afjc1 #i;d4 ,g>d9]'s 7,mrs47 ,/ruggle aga9/ ,absolute ,mon>*y1 #afjc-afhh1 #i;d4 ,r[ley's ,rise ( ! ,p1 #abae-adhe1 #i;d4 ,r[ley's ,settlem5t ( ! ,con/itution1 #afhi-aghd1 #i;d4 ,tancock's ,engl& dur+ ! ,am]ican & ,european ,w>s1 #agfe-ahbj1 #i;d4 ,york-,p[ell's ,e>ly ,engl& to ! ,conque/1 #as4 ,*ur*'s ,beg9n+ ( ! ,middle ,ages1 #bs4 #f;d4 ,cox's ,crusades1 #bs4 #f;d4 ,creighton's ,age ( ,elizabe?1 #bs4 #f;d4 ,gairdn]'s ,h\ses ( ,lanca/] & ,york1 #bs4 #f;d4 ,g>d9]'s ,puritan ,revolution1 #bs4 #f;d4 ---- ,?irty ,ye>s' ,w>1 #bs4 #f;d4 ---- 7,mrs47 ,fr5* ,revolution1 #aghi-agie1 #bs4 #f;d4 ,hale's ,fall ( ! ,/u>ts1 #bs4 #f;d4 ,johnson's ,normans 9 ,europe1 #bs4 #f;d4 ,longman's ,fr$]ick ! ,great & ! ,sev5 ,ye>s' ,w>1 #bs4 #f;d4 ,ludl['s ,w> ( ,am]ican ,indep5d5ce1 #bs4 #f;d4 ,m',c>?y's ,epo* ( ,re=m1 #ahcj-ahej1 #bs4 #f;d4 ,morris's ,age ( ,que5 ,anne1 #bs4 #f;d4 ,seebohm's ,prote/ant ,revolution1 #bs4 #f;d4 ,/ubbs's ,e>ly ,plantag5ets1 #bs4 #f;d4 ,w>burton's ,edw>d ,,iii41 #bs4 #f;d4 ,fr\de's ,engli% 9 ,irel& 9 ! #ah? ,c5tury4 #c vols4 cr[n #hvo4 #ahs4 ---- ,hi/ory ( ,engl&4 ,popul> ,edition4 #ab vols4 cr[n #hvo4 #cs4 #f;d4 ea*4 ,g>d9]'s ,hi/ory ( ,engl& f ! ,accession ( ,james ,i4 to ! ,outbreak ( ! ,civil ,w>4 #aj vols4 cr[n #hvo4 #fjs4 ---- ,outl9e ( ,engli% ,hi/ory1 ,b4,c4 #ee-;,a4,d4 #ahhj4 ,fcp4 #hvo4 #bs4 #f;d4 ,grant's 7,sir ,alex47 ,! ,/ory ( ! ,univ]sity ( ,ed9burgh4 #b vols4 #hvo4 #cfs4 ,greville's ,j\rnal ( ! ,reigns ( ,george ,,iv4 ,william ,,iv4 #c vols4 #hvo4 #cfs4 ,hickson's ,irel& 9 ! ,sev5te5? ,c5tury4 #b vols4 #hvo4 #bhs4 ,lecky's ,hi/ory ( ,engl&4 ,vols4 ,i4 ,,ii4 #agjj-agfj4 #hvo4 #cfs4 ,vols4 ,,iii4 ,,iv4 #agfj-aghd4 #hvo4 #cfs4 ---- ,hi/ory ( ,european ,morals4 #b vols4 cr[n #hvo4 #afs4 ---- ---- ---- ,rationalism 9 ,europe4 #b vols4 cr[n #hvo4 #afs4 ,longman's ,lectures on ! ,hi/ory ( ,engl&4 #hvo4 #aes4 ---- ,life & ,times ( ,edw>d ,,iii4 #b vols4 #hvo4 #bhs4 ,macaulay's ,complete ,works4 ,libr>y ,edition4 #h vols4 #hvo4 #e4 #es4 ---- ---- ---- ,cab9et ,edition4 #af vols4 cr[n #hvo4 #d4 #afs4 ---- ,hi/ory ( ,engl&3-- ,/ud5t's ,edition4 #b vols4 cr4 #hvo4 #abs4 ,p's ,edition4 #d vols4 cr4 #hvo4 #afs4 ,cab9et ,edition4 #h vols4 po/ #hvo4 #dhs4 ,libr>y ,edition4 #e vols4 #hvo4 #d4 ,macaulay's ,critical & ,hi/orical ,essays1 ) ,lays ( ,anci5t ,rome4 ,9 ,"o ,volume4 ,au?oris$ ,edition4 ,cr4 #hvo4 #bs4 #f;d4 or #cs4 #f;d4 gilt edges4 ,popul> ,edition4 ,cr4 #hvo4 #bs4 #f;d4 ,macaulay's ,critical & ,hi/orical ,essays4 ,/ud5t's ,edition4 #a vol4 cr4 #hvo4 #fs4 ,p's ,edition4 #b vols4 cr4 #hvo4 #hs4 ,cab9et ,edition4 #d vols4 po/ #hvo4 #bds4 ,libr>y ,edition4 #c vols4 #hvo4 #cfs4 ,malmesbury's 7,e>l (7 ,memoirs ( an ,ex-,m9i/]4 ,cr[n #hvo4 #gs4 #f;d4 ,maxwell's 7,sir ,w4 ,s47 ,don ,john ( ,au/ria4 ,libr>y ,edition1 ) num]\s ,illu/rations4 #b vols4 royal #hvo4 #dbs4 ,may's ,con/itutional ,hi/ory ( ,engl&1 #agfj-ahgj4 #c vols4 cr[n #hvo4 #ahs4 ---- ,democracy 9 ,europe4 #b vols4 #hvo4 #cbs4 ,m]ivale's ,fall ( ! ,roman ,republic4 #abmo4 #gs4 #f;d4 ---- ,g5]al ,hi/ory ( ,rome1 ,b4,c4 #gec-;,a4,d4 #dgf4 ,cr[n #hvo4 #gs4 #f;d4 ---- ,hi/ory ( ! ,romans "u ! ,empire4 #h vols4 po/ #hvo4 #dhs4 ,rawl9son's ,sev5? ,great ,ori5tal ,mon>*y--,! ,sassanians4 #hvo4 #bhs4 ,seebohm's ,ox=d ,re=m]s--,colet1 ,erasmus1 ,m4 #hvo4 #ads4 ,%ort's ,hi/ory ( ! ,*ur* ( ,engl&4 ,cr[n #hvo4 #gs4 #f;d4 ,smi?'s ,c>?age & ! ,c>?ag9ians4 ,cr[n #hvo4 #ajs4 #f;d4 ,taylor's ,manual ( ! ,hi/ory ( ,india4 ,cr[n #hvo4 #gs4 #f;d4 ,trevelyan's ,e>ly ,hi/ory ( ,*>les ,james ,fox4 ,cr[n #hvo4 #fs4 ,walpole's ,hi/ory ( ,engl&1 #ahae-ahda4 #c vols4 #hvo4 #b4 #ads4 ,wylie's ,hi/ory ( ,engl& "u ,h5ry ,,iv4 ,vol4 ,i4 cr[n #hvo4 #ajs4 #f;d4 ,,biographical ,,works4 ,bagehot's ,biographical ,/udies4 #a vol4 #hvo4 #abs4 ,ba9's ,biography ( ,james ,mill4 ,cr[n #hvo4 ,portrait1 #es4 ---- ,criticism & ,recollections ( ,j4 ,s4 ,mill4 ,cr[n #hvo4 #bs4 #f;d4 ,bray's 7,*>les7 ,autobiography4 ,cr[n #hvo4 #cs4 #f;d4 ,c>lyle's ,rem9isc5ces1 edit$ by ,j4 ,a4 ,fr\de4 #b vols4 ,cr[n #hvo4 #ahs4 ---- 7,mrs47 ,lett]s & ,memorials4 #c vols4 #hvo4 #cfs4 ,cates's ,diction>y ( ,g5]al ,biography4 ,m$ium #hvo4 #bhs4 ,fr\de's ,life ( ,?omas ,c>lyle4 ,vols4 #a #b1 #agie-ahce4 #hvo4 #cbs4 ---- ---- ---- ,vols4 #c #d1 #ahcd-ahha4 #hvo4 #cbs4 ,gleig's ,life ( ! ,duke ( ,well+ton4 ,cr[n #hvo4 #fs4 ,grim/on's 7,hon4 ,r47 ,life1 by ,f4 ,gale4 ,cr[n #hvo4 #ajs4 #f;d4 ,halliwell-,phillipps's ,outl9es ( ,%akespe>e's ,life4 #hvo4 #gs4 #f;d4 ,lecky's ,lead]s ( ,public ,op9ion 9 ,irel&4 ,cr[n #hvo4 #gs4 #f;d4 ,life 7,!7 & ,lett]s ( ,"l ,macaulay4 ,by 8 ,nephew1 ,g4 ,otto ,trevelyan1 ,m4,p4 ,popul> ,edition1 #a vol4 ,cr[n #hvo4 #fs4 ,cab9et ,edition1 #b vols4 po/ #hvo4 #abs4 #hvo4 #abs4 ,libr>y ,edition1 #b vols4 #hvo4 #cfs4 ,m>%man's ,memoirs ( ,havelock4 ,cr[n #hvo4 #cs4 #f;d4 ,m5delssohn's ,lett]s4 ,translat$ by ,lady ,wallace4 #b vols4 cr4 #hvo4 #es4 ea*4 ,mill's 7,john ,/u>t7 ,autobiography4 #hvo4 #gs4 #f;d4 ,mozley's ,rem9isc5ces ( ,oriel ,college4 #b vols4 ,cr[n #hvo4 #ahs4 ---- ---- ---- ,t[ns1 ,villages1 & ,s*ools4 #b vols4 cr4 #hvo4 #ahs4 ,mll]'s 7,max7 ,biographical ,essays4 ,cr[n #hvo4 #gs4 #f;d4 ,newman's ,apologia pro ,vit ,su4 ,cr[n #hvo4 #fs4 ,pasol9i's 7,c\nt7 ,memoir1 by 8 ,son4 #hvo4 #afs4 ,pa/eur 7,l\is7 ,8 ,life & ,lab\rs4 ,cr[n #hvo4 #gs4 #f;d4 ,skobeleff & ! ,slavonic ,cause4 ,by ,o4 ,k4 #hvo4 ,portrait1 #ads4 ,s\!y's ,correspond5ce ) ,c>ol9e ,b[les4 #hvo4 #ads4 ,sp$d+'s ,lett]s & ,life ( ,francis ,bacon4 #g vols4 #hvo4 #d4 #ds4 ,/eph5's ,essays 9 ,ecclesia/ical ,biography4 ,cr[n #hvo4 #gs4 #f;d4 ,taylor's 7,sir ,h5ry7 ,autobiography4 #b vols4 #hvo4 #cbs4 ,telf]'s ,! ,/range ,c>e] ( ! ,*evali] ,d',eon de ,beaumont4 #hvo4 #abs4 ,,m5tal ,,& ,,political ,,philosophy4 ,amos's ,view ( ! ,sci5ce ( ,jurisprud5ce4 #hvo4 #ahs4 ---- ,fifty ,ye>s ( ! ,engli% ,con/itution1 #ahcj-ahhj4 ,cr[n #hvo4 #ajs4 #f;d4 ---- ,prim] ( ! ,engli% ,con/itution4 ,cr[n #hvo4 #fs4 ,bacon's ,essays1 ) ,annotations by ,:ately4 #hvo4 #ajs4 #f;d4 ---- ,works1 edit$ by ,sp$d+4 #g vols4 #hvo4 #gcs4 #f;d4 ,bagehot's ,economic ,/udies1 edit$ by ,hutton4 #hvo4 #ajs4 #f;d4 ,ba9's ,logic1 ,d$uctive & ,inductive4 ,cr[n #hvo4 #ajs4 #f;d4 ,,"p ,i4 ,d$uction1 #ds4 ,,"p ,,ii4 ,induction1 #fs4 ,boll& ,lang's ,ari/otle's ,politics4 ,cr[n #hvo4 #gs4 #f;d4 ,grant's ,e?ics ( ,ari/otle2 ,greek ,text1 ,engli% ,notes4 #b vols4 #hvo4 #cbs4 ,leslie's ,essays 9 ,political & ,moral ,philosophy4 #hvo4 #ajs4 #f;d4 ,lewes's ,hi/ory ( ,philosophy4 #b vols4 #hvo4 #cbs4 ,lewis on ,au?ority 9 ,matt]s ( ,op9ion4 #hvo4 #ads4 ,macaulay's ,spee*es correct$ by ,himself4 ,cr[n #hvo4 #cs4 #f;d4 ,macleod's ,economical ,philosophy4 ,vol4 ,i4 #hvo4 #aes4 ,vol4 ,,ii4 ,"p ,i4 #abs4 ,mill's 7,james7 ,analysis ( ! ,ph5om5a ( ! ,human ,m9d4 #b vols4 #hvo4 #bhs4 ,mill 7,john ,/u>t7 on ,repres5tative ,gov]nm5t4 ,cr[n #hvo4 #bs4 ---- ---- on ,lib]ty4 ,cr[n #hvo4 #as4 #d;d4 ---- ---- ,diss]tations & ,discussions4 #d vols4 #hvo4 #dfs4 #f;d4 ---- ---- ,essays on ,unsettl$ ,que/ions ( ,political ,economy4 #hvo4 #fs4 #f;d4 ---- ---- ,exam9ation ( ,hamilton's ,philosophy4 #hvo4 #afs4 ---- ---- ,logic4 #b vols4 #hvo4 #bes4 ,p's ,edition1 #a vol4 cr4 #hvo4 #es4 ---- ---- ,pr9ciples ( ,political ,economy4 #b vols4 #hvo4 #cjs4 #a vol4 cr[n #hvo4 #es4 ---- ---- ,subjection ( ,wom54 ,cr[n #hvo4 #fs4 ---- ---- ,utilit>ianism4 #hvo4 #es4 ,mill]'s 7,mrs4 ,f5wick7 ,read+s 9 ,social ,economy4 ,cr[n #hvo4 #bs4 ,s&>s's ,in/itutes ( ,ju/9ian1 ) ,engli% ,notes4 #hvo4 #ahs4 ,seebohm's ,engli% ,village ,community4 #hvo4 #afs4 ,sully's ,outl9es ( ,psy*ology4 #hvo4 #abs4 #f;d4 ,sw9burne's ,picture ,logic4 ,po/ #hvo4 #es4 ,?ompson's ,a ,sy/em ( ,psy*ology4 #b vols4 #hvo4 #cfs4 ,?omson's ,outl9e ( ,necess>y ,laws ( ,?\ght4 ,cr[n #hvo4 #fs4 ,tocqueville's ,democracy 9 ,am]ica1 translat$ by ,reeve4 #b vols4 cr[n #hvo4 #afs4 ,twiss's ,law ( ,nations 9 ,"t ( ,w>4 #hvo4 #bas4 ---- ---- 9 ,"t ( ,peace4 #hvo4 #aes4 ,:ately's ,elem5ts ( ,logic4 #hvo4 #ajs4 #f;d4 ,cr[n #hvo4 #ds4 #f;d4 ---- ---- ---- ,rhetoric4 #hvo4 #ajs4 #f;d4 ,cr[n #hvo4 #ds4 #f;d4 ---- ,engli% ,synonymes4 ,fcp4 #hvo4 #cs4 ,williams's ,nicoma*ean ,e?ics ( ,ari/otle translat$4 ,cr[n #hvo4 #gs4 #f;d4 ,zell]'s ,hi/ory ( ,eclecticism 9 ,greek ,philosophy4 ,cr[n #hvo4 #ajs4 #f;d4 ---- ,plato & ! ,old] ,academy4 ,cr[n #hvo4 #ahs4 ---- ,pre-,socratic ,s*ools4 #b vols4 cr[n #hvo4 #cjs4 ---- ,socrates & ! ,socratic ,s*ools4 ,cr[n #hvo4 #ajs4 #f;d4 ---- ,/oics1 ,epicureans1 & ,sceptics4 ,cr[n #hvo4 #aes4 ,,miscellane\s ,,& ,,critical ,,works4 ,arnold's 7,dr4 ,?omas7 ,miscellane\s ,works4 #hvo4 #gs4 #f;d4 ---- 7,t47 ,manual ( ,engli% ,lit]ature4 ,cr[n #hvo4 #gs4 #f;d4 ,ba9's ,emotions & ! ,w4 #hvo41 #aes4 ---- ,m5tal & ,moral ,sci5ce4 ,cr[n #hvo4 #ajs4 #f;d4 ---- ,s5ses & ! ,intellect4 #hvo4 #aes4 ---- ,practical ,essays4 ,cr[n #hvo4 #ds4 #f;d4 ,beaconsfield 7,"l71 ,! ,wit & ,wisdom (4 ,cr[n #hvo4 #cs4 #f;d4 ---- 7,!7 ,bir?day ,book4 #ahmo4 #bs4 #f;d4 clo?2 #ds4 #f;d4 b\nd4 ,beck]'s ,*>icles & ,gallus1 by ,metcalfe4 ,po/ #hvo4 #gs4 #f;d4 ea*4 ,blackley's ,g]man & ,engli% ,diction>y4 ,po/ #hvo4 #cs4 #f;d4 ,contanseau's ,practical ,fr5* & ,engli% ,diction>y4 ,po/ #hvo4 #cs4 #f;d4 ---- ,pocket ,fr5* & ,engli% ,diction>y4 ,squ>e #ahmo4 #as4 #f;d4 ,f>r>'s ,language & ,languages4 ,cr[n #hvo4 #fs4 ,fr5*'s ,n9ete5 ,c5turies ( ,dr9k 9 ,engl&4 ,cr[n #hvo4 #ajs4 #f;d4 ,fr\de's ,%ort ,/udies on ,great ,subjects4 #d vols4 cr[n #hvo4 #bds4 ,grant's 7,sir ,a47 ,/ory ( ! ,univ]sity ( ,ed9burgh4 #b vols4 #hvo4 #cfs4 ,hamlet1 a ,/udy ) ! ,text ( ! ,folio ( #afbc1 by ,george ,macdonald1 #hvo4 #abs4 ,hob>t's ,m$ical ,language ( ,/4 ,luke4 #hvo4 #afs4 ,hume's ,essays1 edit$ by ,gre5 ,grose4 #b vols4 #hvo4 #bhs4 ---- ,treatise on ,human ,nature1 edit$ by ,gre5 ,grose4 #b vols4 #hvo4 #bhs4 ,lang's ,cu/om & ,my?3 ,/udies ( ,e>ly ,usage & ,belief4 ,cr[n #hvo4 #gs4 #f;d4 ,la?am's ,h&book ( ! ,engli% ,language4 ,cr[n #hvo4 #fs4 ,liddell ,scott's ,greek-,engli% ,lexicon4 #dto4 #cfs4 ---- ,abridg$ ,greek-,engli% ,lexicon4 ,squ>e #abmo4 #gs4 #f;d4 ,longman's ,pocket ,g]man & ,engli% ,diction>y4 #ahmo4 #bs4 #f;d4 ,macaulay's ,miscellane\s ,writ+s4 #b vols4 #hvo4 #bas4 #a vol4 cr[n #hvo4 #ds4 #f;d4 ---- ,miscellane\s ,writ+s & ,spee*es4 ,cr[n #hvo4 #fs4 ---- ,miscellane\s ,writ+s1 ,spee*es1 ,lays ( ,anci5t ,rome1 c4 ,cab9et ,edition4 #d vols4 cr[n #hvo4 #bds4 ,mahaffy's ,classical ,greek ,lit]ature4 ,cr[n #hvo4 ,vol4 ,i4 ! ,poets1 #gs4 #f;d4 ,vol4 ,,ii4 ! ,prose ,writ]s1 #gs4 #f;d4 ,mill>d's ,gramm> ( ,elocution4 ,fcp4 #hvo4 #cs4 #f;d4 ,mll]'s 7,max7 ,lectures on ! ,sci5ce ( ,language4 #b vols4 cr[n #hvo4 #afs4 ---- ---- ,lectures on ,india4 #hvo4 #abs4 #f;d4 ,read]'s ,voices f ,fl[]l&1 a ,bir?day ,book1 #bs4 #f;d4 clo?1 #cs4 #f;d4 roan4 ,ri*'s ,diction>y ( ,roman & ,greek ,antiquities4 ,cr[n #hvo4 #gs4 #f;d4 ,rog]s's ,eclipse ( ,fai?4 ,fcp4 #hvo4 #es4 ---- ,def5ce ( ! ,eclipse ( ,fai?4 ,fcp4 #hvo4 #cs4 #f;d4 ,roget's ,!saurus ( ,engli% ,words & ,phrases4 ,cr[n #hvo4 #ajs4 #f;d4 ,selections f ! ,writ+s ( ,"l ,macaulay4 ,cr[n #hvo4 #fs4 ,simcox's ,lat9 ,lit]ature4 #b vols4 #hvo4 #cbs4 ,tyndall's ,f>aday z a ,discov]]4 ,cr[n #hvo4 #cs4 #f;d4 ---- ,float+ ,matt] ( ! ,air4 ,cr[n #hvo4 #gs4 #f;d4 ---- ,fragm5ts ( ,sci5ce4 #b vols4 po/ #hvo4 #afs4 ---- ,heat a ,mode ( ,motion4 ,cr[n #hvo4 #abs4 ---- ,lectures on ,light deliv]$ 9 ,am]ica4 ,cr[n #hvo4 #gs4 #f;d4 ---- ,lessons 9 ,electricity4 ,cr[n #hvo4 #bs4 #f;d4 ---- ,notes on ,electrical ,ph5om5a4 ,cr[n #hvo4 #as4 sew$1 #as4 #f;d4 clo?4 ---- ,notes ( ,lectures on ,light4 ,cr[n #hvo4 #as4 sew$1 #as4 #f;d4 clo?4 -- -- ,s\nd1 ) ,frontispiece & #bjc ,woodcuts4 ,cr[n #hvo4 #ajs4 #f;d4 ,von ,cotta on ,rocks1 by ,lawr5ce4 ,po/ #hvo4 #ads4 ,:ite ,riddle's ,l>ge ,lat9-,engli% ,diction>y4 #dto4 #bas4 ,:ite's ,concise ,lat9-,engli% ,diction>y4 ,royal #hvo4 #abs4 ---- ,junior ,/ud5t's ,lat4-,eng4 & ,eng4-,lat4 ,diction>y4 ,sq4 #abmo4 #es4 ,sep>ately 3 ,! ,engli%-,lat9 ,diction>y1 #cs4 -------------------- 3 ,! ,lat9-,engli% ,diction>y1 #cs4 ,wit & ,wisdom ( ! ,rev4 ,sydney ,smi?4 ,cr[n #hvo4 #cs4 #f;d4 ,witt's ,my?s ( ,hellas1 translat$ by ,f4 ,m4 ,y\nghusb&4 ,cr[n #hvo4 #cs4 #f;d4 ---- ,! ,trojan ,w> ---- ---- ,fcp4 #hvo4 #bs4 ,wood's ,bible ,animals4 ,) #aab ,vignettes4 #hvo4 #ajs4 #f;d4 ---- ,common ,briti% ,insects4 ,cr[n #hvo4 #cs4 #f;d4 ---- ,homes ,)\t ,h&s1 #hvo4 #ajs4 #f;d4 ,insects ,abroad1 #hvo4 #ajs4 #f;d4 ---- ,insects at ,home4 ,) #gjj ,illu/rations4 #hvo4 #ajs4 #f;d4 ---- ,out ( ,doors4 ,cr[n #hvo4 #es4 ---- ,petl& ,revisit$4 ,cr[n #hvo4 #gs4 #f;d4 ---- ,/range ,dwell+s4 ,cr[n #hvo4 #es4 ,popul> ,edition1 #dto4 #f;d4 ,yonge's ,engli%-,greek ,lexicon4 ,squ>e #abmo4 #hs4 #f;d4 #dto4 #bas4 ,! ,essays & ,contributions ( ,a4 ,k4 ,h4 ,b4 ,cr[n #hvo4 ,autumn ,holidays ( a ,c\ntry ,p>son4 #cs4 #f;d4 ,*ang$ ,aspects ( ,un*ang$ ,tru?s4 #cs4 #f;d4 ,common-,place ,philosoph] 9 ,t[n & ,c\ntry4 #cs4 #f;d4 ,c\nsel & ,com=t spok5 f a ,city ,pulpit4 #cs4 #f;d4 ,critical ,essays ( a ,c\ntry ,p>son4 #cs4 #f;d4 ,grav] ,?\ghts ( a ,c\ntry ,p>son4 ,?ree ,s]ies4 #cs4 #f;d4 ea*4 ,l&scapes1 ,*ur*es1 & ,moralities4 #cs4 #f;d4 ,leisure ,h\rs 9 ,t[n4 #cs4 #f;d4 ,lessons ( ,middle ,age4 #cs4 #f;d4 ,our ,little ,life4 ,essays ,consolatory & ,dome/ic4 ,two ,s]ies4 #cs4 #f;d4 ea*4 ,pres5t-day ,?\ghts4 #cs4 #f;d4 ,recreations ( a ,c\ntry ,p>son4 ,?ree ,s]ies4 #cs4 #f;d4 ea*4 ,seaside ,mus+s on ,sundays & ,week-,days4 #cs4 #f;d4 ,sunday ,aft]noons 9 ! ,p>i% ,*ur* ( a ,univ]sity ,city4 #cs4 #f;d4 ,,a/ronomy1 ,,meteorology1 ,,geography1 c4 ,freeman's ,hi/orical ,geography ( ,europe4 #b vols4 #hvo4 #cas4 #f;d4 ,h]s*el's ,outl9es ( ,a/ronomy4 ,squ>e cr[n #hvo4 #abs4 ,kei? ,john/on's ,diction>y ( ,geography1 or ,g5]al ,gazette]4 #hvo4 #dbs4 ,m]rifield's ,treatise on ,navigation4 ,cr[n #hvo4 #es4 ,nelson's ,"w on ! ,moon4 ,m$ium #hvo4 #cas4 #f;d4 ,proctor's ,essays on ,a/ronomy4 #hvo4 #abs4 ,proctor's ,moon4 ,cr[n #hvo4 #ajs4 #f;d4 ---- ,l>g] ,/> ,atlas4 ,folio1 #aes4 or ,maps only1 #abs4 #f;d4 ---- ,my?s & ,m>vels ( ,a/ronomy4 ,cr[n #hvo4 #fs4 ---- ,new ,/> ,atlas4 ,cr[n #hvo4 #es4 ,orbs ,ar\nd ,u4 ,cr[n #hvo4 #gs4 #f;d4 ---- ,o!r ,worlds ?an ,ours4 ,cr[n #hvo4 #ajs4 #f;d4 ---- ,sun4 ,cr[n #hvo4 #ads4 ,univ]se ( ,/>s4 #hvo4 #ajs4 #f;d4 ---- ,transits ( ,v5us1 #hvo4 #hs4 #f;d4 ,/udies ( ,v5us-,transits1 #hvo4 #es4 ,smi?'s ,air & ,ra94 #hvo4 #bds4 ,! ,public ,s*ools ,atlas ( ,anci5t ,geography4 ,imp]ial #hvo4 #gs4 #f;d4 ---- ---- ---- ,mod]n ,geography4 ,imp]ial #hvo4 #es4 ---- ---- ,hi/orical ,atlas4 #dto4 #es4 ,webb's ,cele/ial ,objects = ,common ,telescopes4 ,cr[n #hvo4 #is4 ---- ,! ,sun & 8 ,ph5om5a4 ,fcp4 #hvo4 #as4 ,,natural ,,hi/ory ,,popul> ,,sci5ce4 ,all5's ,fl[]s & _! ,p$igrees4 ,cr[n #hvo4 ,woodcuts1 #gs4 #f;d4 ,arnott's ,elem5ts ( ,physics or ,natural ,philosophy4 ,cr[n #hvo4 #abs4 #f;d4 ,br&e's ,diction>y ( ,sci5ce1 ,lit]ature1 & ,art4 #c vols4 m$ium #hvo4 #fcs4 ,decaisne & ,le ,ma\t's ,g5]al ,sy/em ( ,botany4 ,imp]ial #hvo4 #cas4 #f;d4 ,dixon's ,rural ,bird ,life4 ,cr[n #hvo4 ,illu/rations1 #es4 ,edmonds's ,elem5t>y ,botany4 ,fcp4 #hvo4 #bs4 ,evans's ,bronze ,implem5ts ( ,great ,brita94 #hvo4 #bes4 ,ganot's ,elem5t>y ,treatise on ,physics1 by ,atk9son4 ,l>ge cr[n #hvo4 #aes4 ---- ,natural ,philosophy1 by ,atk9son4 ,cr[n #hvo4 #gs4 #f;d4 ,goodeve's ,elem5ts ( ,me*anism4 ,cr[n #hvo4 #fs4 ---- ,pr9ciples ( ,me*anics4 ,cr[n #hvo4 #fs4 ,grove's ,correlation ( ,physical ,=ces4 #hvo4 #aes4 ,h>twig's ,a]ial ,_w1 #hvo4 #ajs4 #f;d4 ---- ,pol> ,_w1 #hvo4 #ajs4 #f;d4 ---- ,sea & its ,liv+ ,wond]s4 #hvo4 #ajs4 #f;d4 ---- ,subt]ranean ,_w1 #hvo4 #ajs4 #f;d4 ---- ,tropical ,_w1 #hvo4 #ajs4 #f;d4 ,haughton's ,six ,lectures on ,physical ,geography4 #hvo4 #aes4 ,he]'s ,primval ,_w ( ,switz]l&4 #b vols4 #hvo4 #abs4 ,helmholtz's ,lectures on ,sci5tific ,subjects4 #b vols4 cr[n #hvo4 #gs4 #f;d4 ea*4 ,hullah's ,lectures on ! ,hi/ory ( ,mod]n ,music4 #hvo4 #hs4 #f;d4 ---- ,transition ,p]iod ( ,musical ,hi/ory4 #hvo4 #ajs4 #f;d4 ,jones's ,! ,heal? ( ! ,s5ses4 ,cr[n #hvo4 #cs4 #f;d4 ,kell]'s ,lake ,dwell+s ( ,switz]l&1 by ,lee4 #b vols4 royal #hvo4 #dbs4 ,lloyd's ,treatise on ,magnetism4 #hvo4 #ajs4 #f;d4 ,l\don's ,encyclop$ia ( ,plants4 #hvo4 #dbs4 ,lubbock on ! ,orig9 ( ,civilisation & ,primitive ,condition ( ,man4 #hvo4 #ahs4 ,macali/]'s ,zoology & ,morphology ( ,v]tebrate ,animals4 #hvo4 #ajs4 #f;d4 ,ow5's ,comp>ative ,anatomy & ,physiology ( ! ,v]tebrate ,animals4 #c vols4 #hvo4 #gcs4 #f;d4 ,proctor's ,light ,sci5ce = ,leisure ,h\rs4 #c ,s]ies4 ,cr[n #hvo4 #gs4 #f;d4 ea*4 ,riv]s's ,or*>d ,h\se4 ,sixte5? ,edition4 ,cr[n #hvo4 #es4 ---- ,rose ,amateur's ,guide4 ,fcp4 #hvo4 #ds4 #f;d4 ,/anley's ,famili> ,hi/ory ( ,briti% ,birds4 ,cr[n #hvo4 #fs4 ,sw9ton's ,electric ,light+3 ,its ,pr9ciples & ,practice4 ,cr[n #hvo4 #es4 ,,! #8,,k' ,,libr>y4 ,edit$ by ,,ri*>d ,a4 ,,proctor4 ,h[ to ,play ,:i/4 ,by ,five ( ,clubs 7,r4 ,a4 ,proctor74 ,cr[n #hvo4 #es4 ,! ,bord]l& ( ,sci5ce4 ,by ,r4 ,a4 ,proctor4 ,cr[n #hvo4 #fs4 ,sci5ce ,byways4 ,by ,r4 ,a4 ,proctor4 ,cr[n #hvo4 #fs4 ,! ,poetry ( ,a/ronomy4 ,by ,r4 ,a4 ,proctor4 ,cr[n #hvo4 #fs4 ,nature ,/udies4 ,repr9t$ f ,k4 ,by ,grant ,all51 ,&rew ,wilson1 c4 ,cr[n #hvo4 #fs4 ,leisure ,read+s4 ,repr9t$ f ,k4 ,by ,edw>d ,clodd1 ,&rew ,wilson1 c4 ,cr[n #hvo4 #fs4 ,! ,/>s 9 _! ,seasons4 ,by ,r4 ,a4 ,proctor4 ,imp]ial #hvo4 #es4 ,,*emi/ry ,,& ,,physiology4 ,buckton's ,heal? 9 ! ,h\se1 ,lectures on ,elem5t>y ,physiology4 ,cr4 #hvo4 #bs4 ,jago's ,inorganic ,*emi/ry1 ,!oretical & ,practical4 ,fcp4 #hvo4 #bs4 ,kolbe's ,%ort ,text-,book ( ,inorganic ,*emi/ry4 ,cr[n #hvo4 #gs4 #f;d4 ,mill]'s ,elem5ts ( ,*emi/ry1 ,!oretical & ,practical4 #c vols4 #hvo4 ,,"p ,i4 ,*emical ,physics1 #afs4 ,,"p ,,ii4 ,inorganic ,*emi/ry1 #bds4 ,,"p ,,iii4 ,organic ,*emi/ry1 price #cas4 #f;d4 ,reynolds's ,exp]im5tal ,*emi/ry4 ,fcp4 #hvo4 ,,"p ,i4 #as4 #f;d4 ,,"p ,,ii4 #bs4 #f;d4 ,,"p ,,iii4 #cs4 #f;d4 ,tild5's ,practical ,*emi/ry4 ,fcp4 #hvo4 #as4 #f;d4 ,watts's ,diction>y ( ,*emi/ry4 #i vols4 m$ium #hvo4 #ae4 #bs4 #f;d4 ,,! ,,f9e ,,arts ,,& ,,illu/rat$ ,,editions4 ,dress]'s ,arts & ,art ,manufactures ( ,japan4 ,squ>e cr[n #hvo4 #cas4 #f;d4 ,ea/lake's 7,lady7 ,five ,great ,pa9t]s4 #b vols4 cr[n #hvo4 #afs4 ---- ,notes on ! ,br]a ,gall]y1 ,milan4 ,cr[n #hvo4 #es4 ---- ,notes on ! ,l\vre ,gall]y1 ,p>is4 ,cr[n #hvo4 #gs4 #f;d4 ---- ,notes on ! ,old ,p9aco!k1 ,muni*4 ,cr[n #hvo4 #gs4 #f;d4 ,jameson's ,sacr$ & ,leg5d>y ,art4 #f vols4 squ>e #hvo4 ,leg5ds ( ! ,madonna4 #a vol4 #bas4 ---- ---- ---- ,mona/ic ,ord]s4 #a vol4 #bas4 ---- ---- ---- ,sa9ts & ,m>tyrs4 #b vols4 #cas4 #f;d4 ---- ---- ---- ,savi\r4 ,complet$ by ,lady ,ea/lake4 #b vols4 #dbs4 ,macaulay's ,lays ( ,anci5t ,rome1 illu/rat$ by ,s*>f4 ,fcp4 #dto4 #ajs4 #f;d4 ,! same1 ) ,ivry & ! ,armada1 illu/rat$ by ,weguel94 ,cr[n #hvo4 #cs4 #f;d4 ,macf>r5's ,lectures on ,h>mony4 #hvo4 #abs4 ,moore's ,iri% ,melodies4 ,) #afa ,plates by ,d4 ,maclise1 ,r4,a4 ,sup]-royal #hvo4 #bas4 ---- ,lalla ,rookh1 illu/rat$ by ,t5niel4 ,squ>e cr[n #hvo4 #ajs4 #f;d4 ,new ,te/am5t 7,!7 illu/rat$ ) ,woodcuts aft] ,pa9t+s by ! ,e>ly ,ma/]s4 #dto4 #bas4 clo?1 or #dbs4 morocco4 ,p]ry on ,greek & ,roman ,sculpture4 ,) #bhj ,illu/rations engrav$ on ,wood4 ,squ>e cr[n #hvo4 #cas4 #f;d4 ,,! ,,useful ,,arts1 ,,manufactures1 c4 ,b\rne's ,cate*ism ( ! ,/eam ,eng9e4 ,cr[n #hvo4 #gs4 #f;d4 ---- ,examples ( ,/eam1 ,air1 & ,gas ,eng9es4 #dto4 #gjs4 ---- ,h&book ( ! ,/eam ,eng9e4 ,fcp4 #hvo4 #is4 ---- ,rec5t ,improvem5ts 9 ! ,/eam ,eng9e4 ,fcp4 #hvo4 #fs4 ---- ,treatise on ! ,/eam ,eng9e4 #dto4 #dbs4 ,cresy's ,encyclopdia ( ,civil ,eng9e]+4 #hvo4 #bes4 ,culley's ,h&book ( ,practical ,telegraphy4 #hvo4 #afs4 ,ea/lake's ,h\sehold ,ta/e 9 ,furniture1 c4 ,squ>e cr[n #hvo4 #ads4 ,fairbairn's ,useful ,in=mation = ,eng9e]s4 #c vols4 cr[n #hvo4 #cas4 #f;d4 ---- ,mills & ,millwork4 #a vol4 #hvo4 #bes4 ,gwilt's ,encyclopdia ( ,ar*itecture4 #hvo4 #ebs4 #f;d4 ,k]l's ,metallurgy1 adapt$ by ,crookes & ,rhrig4 #c vols4 #hvo4 #d4 #ais4 ,l\don's ,encyclopdia ( ,agriculture4 #hvo4 #bas4 ---- ---- ---- ,g>d5+4 #hvo4 #bas4 ,mit*ell's ,manual ( ,practical ,assay+4 #hvo4 #cas4 #f;d4 ,nor?cott's ,la!s & ,turn+4 #hvo4 #ahs4 ,pay5's ,indu/rial ,*emi/ry4 ,edit$ by ,b4 ,h4 ,paul1 ,ph4,d4 #hvo4 #dbs4 ,piesse's ,art ( ,p]fum]y4 ,f\r? ,edition4 ,squ>e cr[n #hvo4 #bas4 ,s5nett's ,treatise on ! ,m>9e ,/eam ,eng9e4 #hvo4 #bas4 ,ure's ,diction>y ( ,arts1 ,manufactures1 & ,m9es4 #d vols4 m$ium #hvo4 #g4 #gs4 ,ville on ,artificial ,manures4 ,by ,crookes4 #hvo4 #bas4 ,,religi\s ,,& ,,moral ,,works4 ,abbey ,ov]ton's ,engli% ,*ur* 9 ! ,eighte5? ,c5tury4 #b vols4 #hvo4 #cfs4 ,arnold's 7,rev4 ,dr4 ,?omas7 ,s]mons4 #f vols4 cr[n #hvo4 #es4 ea*4 ,bi%op ,j]emy ,taylor's ,entire ,works4 ,) ,life by ,bi%op ,heb]4 ,edit$ by ! ,rev4 ,c4 ,p4 ,ed54 #aj vols4 #hvo4 #e4 #es4 ,b\ltbee's ,comm5t>y on ! #ci ,articles4 ,cr[n #hvo4 #fs4 -- ,hi/ory ( ! ,*ur* ( ,engl&1 ,pre-,re=mation ,p]iod4 #hvo4 #aes4 ,bray's ,elem5ts ( ,morality4 ,pep4 #hvo4 #bs4 #f;d4 ,br[ne's 7,bi%op7 ,exposition ( ! #ci ,articles4 #hvo4 #afs4 ,calv]t's ,wife's ,manual4 ,cr[n #hvo4 #fs4 ,*ri/ our ,ideal4 #hvo4 #hs4 #f;d4 ,col5so's ,lectures on ! ,p5tateu* & ! ,moabite ,/one4 #hvo4 #abs4 ,col5so on ! ,p5tateu* & ,book ( ,jo%ua4 ,cr[n #hvo4 #fs4 ,cond]'s ,h&book ( ! ,bible4 ,po/ #hvo4 #gs4 #f;d4 ,conybe>e ,h[son's ,life & ,lett]s ( ,/4 ,paul3-- ,libr>y ,edition1 ) all ! ,orig9al ,illu/rations1 ,maps1 ,l&scapes on ,/eel1 ,woodcuts1 c4 #b vols4 #dto4 #dbs4 ,int]m$iate ,edition1 ) a ,selection ( ,maps1 ,plates1 & ,woodcuts4 #b vols4 squ>e cr[n #hvo4 #bas4 ,/ud5t's ,edition1 revis$ & cond5s$1 ) #df ,illu/rations & ,maps4 #a vol4 cr[n #hvo4 #gs4 #f;d4 ,creighton's ,hi/ory ( ! ,papacy dur+ ! ,re=mation4 #b vols4 #hvo4 #cbs4 ,davidson's ,introduction to ! ,/udy ( ! ,new ,te/am5t4 #b vols4 #hvo4 #cjs4 ,ed]%eim's ,life & ,times ( ,jesus ! ,messiah4 #b vols4 #hvo4 #dbs4 ---- ,prophecy & ,hi/ory 9 relation to ! ,messiah4 #hvo4 #abs4 ,ellicott's 7,bi%op7 ,comm5t>y on ,/4 ,paul's ,epi/les4 #hvo4 ,galatians1 #hs4 #f;d4 ,ephesians1 #hs4 #f;d4 ,pa/oral ,epi/les1 #ajs4 #f;d4 ,philippians1 ,colossians & ,philemon1 #ajs4 #f;d4 ,!ssalonians1 #gs4 #f;d4 ,ellicott's ,lectures on ! ,life ( our ,"l4 #hvo4 #abs4 ,ewald's ,antiquities ( ,israel1 translat$ by ,solly4 #hvo4 #abs4 #f;d4 ---- ,hi/ory ( ,israel1 translat$ by ,c>p5t] ,smi?4 ,vols4 #a-g1 #hvo4 #e4 ,gospel 7,!7 = ! ,n9ete5? ,c5tury4 #d? ,edition4 #hvo4 #ajs4 #f;d4 ,hopk9s's ,*ri/ ! ,consol]4 ,pep4 #hvo4 #bs4 #f;d4 ,jukes's ,new ,man & ! ,et]nal ,life4 ,cr[n #hvo4 #fs4 ---- ,second ,dea? & ! ,re/itution ( all ,?+s4 ,cr[n #hvo4 #cs4 #f;d4 ---- ,types ( ,g5esis4 ,cr[n #hvo4 #gs4 #f;d4 ---- ,! ,my/]y ( ! ,k+dom4 ,cr[n #hvo4 #cs4 #f;d4 ,lyra ,g]manica3 ,hymns translat$ by ,miss ,w9kwor?4 ,fcp4 #hvo4 #es4 ,macdonald's 7,g47 ,unspok5 ,s]mons4 ,second ,s]ies4 ,cr[n #hvo4 #gs4 #f;d4 ---- ---- ,a ,book ( ,/rife3 9 ! ,=m ( ! ,di>y ( an ,old ,s\l3 ,poems4 #abmo4 #fs4 ,mann+'s ,temporal ,mission ( ! ,holy ,gho/4 ,cr[n #hvo4 #hs4 #f;d4 ,m>t9eau's ,endeav\rs aft] ! ,*ri/ian ,life4 ,cr[n #hvo4 #gs4 #f;d4 ---- ,hymns ( ,praise & ,pray]4 ,cr[n #hvo4 #ds4 #f;d4 #cbmo4 #as4 #f;d4 ---- ,s]mons1 ,h\rs ( ,?\ght on ,sacr$ ,?+s4 #b vols4 #gs4 #f;d4 ea*4 ,mill's ,?ree ,essays on ,religion4 #hvo4 #ajs4 #f;d4 ,monsell's ,spiritual ,songs = ,sundays & ,holidays4 ,fcp4 #hvo4 #es4 #ahmo4 #bs4 ,mll]'s 7,max7 ,orig9 & ,gr[? ( ,religion4 ,cr[n #hvo4 #gs4 #f;d4 ---- ---- ,sci5ce ( ,religion4 ,cr[n #hvo4 #gs4 #f;d4 ,newman's ,apologia pro ,vit ,su4 ,cr[n #hvo4 #fs4 ---- ,! ,idea ( a ,univ]sity ,def9$ & ,illu/rat$4 ,cr[n #hvo4 #gs4 ---- ,hi/orical ,sket*es4 #c vols4 cr[n #hvo4 #fs4 ea*4 ---- ,discussions & ,argum5ts on ,v>i\s ,subjects4 ,cr[n #hvo4 #fs4 ---- ,an ,essay on ! ,developm5t ( ,*ri/ian ,doctr9e4 ,cr[n #hvo4 #fs4 ---- ,c]ta9 ,difficulties ,felt by ,anglicans 9 ,ca?olic ,tea*+ ,consid]$4 ,vol4 #a1 cr[n #hvo4 #gs4 #f;d42 ,vol4 #b1 cr[n #hvo4 #es4 #f;d4 ---- ,! ,via ,m$ia ( ! ,anglican ,*ur*1 ,illu/rat$ 9 ,lectures1 c4 #b vols4 cr[n #hvo4 #fs4 ea*4 ---- ,essays1 ,critical & ,hi/orical4 #b vols4 cr[n #hvo4 #abs4 ---- ,essays on ,biblical & on ,ecclesia/ical ,miracles4 ,cr[n #hvo4 #fs4 ---- ,an ,essay 9 ,aid ( a ,gramm> ( ,ass5t4 #gs4 #f;d4 ,sewell's 7,miss7 ,pass+ ,?\ghts on ,religion4 ,fcp4 #hvo4 #cs4 #f;d4 ---- ---- ,prep>ation = ! ,holy ,communion4 #cbmo4 #cs4 ,seym\r's ,hebrew ,psalt]4 ,cr[n #hvo4 #bs4 #f;d4 ,smi?'s ,voyage & ,%ipwreck ( ,/4 ,paul4 ,cr[n #hvo4 #gs4 #f;d4 ,sup]natural ,religion4 ,complete ,edition4 #c vols4 #hvo14 #cfs4 ,:ately's ,lessons on ! ,*ri/ian ,evid5ces4 #ahmo4 #f;d4 ,:ite's ,f\r ,gospels 9 ,greek1 ) ,greek-,engli% ,lexicon4 #cbmo4 #es4 ,,travels1 ,,voyages1 c4 ,aldridge's ,ran* ,notes 9 ,kansas1 ,colorado1 c4 ,cr[n #hvo4 #es4 ,bak]'s ,eight ,ye>s 9 ,ceylon4 ,cr[n #hvo4 #es4 ---- ,rifle & ,h\nd 9 ,ceylon4 ,cr[n #hvo4 #es4 ,ball's ,alp9e ,guide4 #c vols4 po/ #hvo4 ) ,maps & ,illu/rations3-- ,i4 ,we/]n ,alps1 #fs4 #f;d4 ,,ii4 ,c5tral ,alps1 #gs4 #f;d4 ,,iii4 ,ea/]n ,alps1 #ajs4 #f;d4 ,ball on ,alp9e ,travell+1 & on ! ,geology ( ! ,alps1 #as4 ,b5t's ,! ,cyclades1 or ,life among ! ,insul> ,greeks4 ,cr[n #hvo4 #abs4 #f;d4 ,brassey's ,sun%9e & ,/orm 9 ! ,ea/4 ,cr[n #hvo4 #gs4 #f;d4 ---- ,voyage 9 ! ,ya*t #8,sunbeam4' ,cr[n #hvo4 #gs4 #f;d4 ,s*ool ,edition1 fcp4 #hvo4 #bs4 ,popul> ,edition1 #dto4 #f;d4 ---- ,9 ! ,trades1 ! ,tropics1 & ! #8,ro>+ ,=ties4' ,edition de ,luxe1 ,map1 #hvo4 #c4 #acs4 #f;d4 ,libr>y ,edition1 #hvo4 #bas4 ,craw=d's ,across ! ,pampas & ! ,&es4 ,cr[n #hvo4 #gs4 #f;d4 ,d5t's ,above ! ,sn[ ,l9e4 ,cr[n #hvo4 #gs4 #f;d4 ,freeman's ,impressions ( ! ,unit$ ,/ates ( ,am]ica4 ,cr[n #hvo4 #fs4 ,hassall's ,san ,remo ,climatically consid]$4 ,cr[n #hvo4 #es4 ,m>itime ,alps 7,!7 & _! ,seabo>d4 ,by ! ,au?or ( #8,vra4' #hvo4 #bas4 ,mill]'s ,w9t]+ 9 ! ,rivi]a4 ,po/ #hvo4 ,illu/rations1 #gs4 #f;d4 ,! ,alp9e ,club ,map ( ,switz]l&4 ,9 ,f\r ,%eets4 #dbs4 ,?ree 9 ,norway4 ,by ,two ( ,!m4 ,cr[n #hvo4 ,illu/rations1 #fs4 ,,works ,,( ,,fiction4 ,ant9\s3 an ,hi/orical ,romance ( ! ,roman ,empire4 ,cr[n #hvo4 #fs4 ,black ,poodle 7,!7 & o!r ,tales4 ,by ! ,au?or ( #8,vice ,v]s4' ,cr4 #hvo4 #fs4 ,cab9et ,edition ( ,novels & ,tales by ! ,e>l ( ,beaconsfield1 ,k4,g4 #aa vols4 cr[n #hvo4 price #fs4 ea*4 ,cab9et ,edition ( ,/ories & ,tales by ,miss ,sewell4 ,cr[n #hvo4 clo? extra gilt edges1 price #cs4 #f;d4 ea*3-- ,amy ,h]b]t4 ,cleve ,hall4 ,! ,e>l's ,daught]4 ,exp]i5ce ( ,life4 ,g]trude4 ,ivors4 ,a ,glimpse ( ! ,_w4 ,ka?>9e ,a%ton4 ,laneton ,p>sonage4 ,m>g>et ,p]cival4 ,ursula4 ,h>te 7,bret7 ,on ! ,fronti]4 ,?ree ,/ories4 #afmo4 #as4 ,novels & ,tales by ! ,e>l ( ,beaconsfield1 ,k4,g4 ,hugh5d5 ,edition1 ) #b ,portraits on ,/eel & #aa ,vignettes on ,wood4 #aa vols4 cr[n #hvo4 #b4 #bs4 ,! ,mod]n ,noveli/'s ,libr>y4 ,ea* ,"w 9 cr[n #hvo4 ,a ,s+le ,volume1 complete 9 itself1 price #bs4 bo>ds1 or #bs4 #f;d4 clo?3-- ,by ! ,e>l ( ,beaconsfield1 ,k4,g4 ,lo?air4 ,con+sby4 ,sybil4 ,tancr$4 ,v5etia4 ,h5rietta ,temple4 ,cont>9i ,flem+4 ,alroy1 ,ixion1 c4 ,! ,"y ,duke1 c4 ,vivian ,grey4 ,endymion4 ,by ,bret ,h>te4 ,9 ! ,c>qu9ez ,woods4 ,by ,mrs4 ,oliphant4 ,9 ,tru/1 ! ,/ory ( a ,lady & h] ,lov]4 ,by ,james ,payn4 ,?ick] ?an ,wat]4 ,by ,an?ony ,trollope4 ,b>*e/] ,t[]s4 ,! ,w>d54 ,by ,major ,:yte-,melville4 ,digby ,gr&4 ,g5]al ,b\nce4 ,kate ,cov5try4 ,! ,gladiators4 ,good = ,no?+4 ,holmby ,h\se4 ,! ,int]pret]4 ,! ,que5's ,m>ies4 ,by ,v>i\s ,writ]s4 ,! ,ateli] du ,lys4 ,a!r/one ,priory4 ,! ,burgoma/]'s ,family4 ,elsa & h] ,vulture4 ,mademoiselle ,mori4 ,! ,six ,si/]s ( ! ,valleys4 ,unaw>es4 ,9 ! ,old5 ,"t4 ,by ! ,au?or ( #8,mademoiselle ,mori4' ,cr[n #hvo4 #fs4 ,oliphant's 7,mrs47 ,madam4 ,cr[n #hvo4 #cs4 #f;d4 ,/urgis' ,my ,fri5d & ,i4 ,cr[n #hvo4 #es4 ,,poetry ,,& ,,! ,,drama4 ,bailey's ,fe/us1 a ,poem4 ,cr[n4 #hvo4 #abs4 #f;d4 ,b[dl]'s ,family ,%akespe>e4 ,m$ium #hvo4 #ads4 #f vols4 fcp4 #hvo4 #bas4 ,con+ton's neid ( ,virgil1 translat$ into ,engli% ,v]se4 ,cr[n #hvo4 #is4 ---- ,prose ,translation ( ,virgil's ,poems4 ,cr[n #hvo4 #is4 ,dante's ,div9e ,com$y1 translat$ by ,james ,innes ,m9*94 ,cr[n #hvo4 #aes4 ,goe!'s ,fau/1 translat$ by ,birds4 ,l>ge cr[n #hvo4 #abs4 #f;d4 ---- ---- translat$ by ,webb4 #hvo4 #abs4 #f;d4 ---- ---- edit$ by ,selss4 ,cr[n #hvo4 #es4 ,hom]'s ,iliad1 ,greek ,text ) ,v]se ,translation by ,w4 ,c4 ,gre54 ,vol4 #a1 cr[n #hvo4 #fs4 ,+el['s ,poems4 ,new ,edition4 #b vols4 fcp4 #hvo4 #abs4 ,macaulay's ,lays ( ,anci5t ,rome1 ) ,ivry & ! ,armada4 ,illu/rat$ by ,weguel94 ,cr[n #hvo4 #cs4 #f;d4 gilt edges4 ,! same1 ,annotat$ ,edition1 fcp4 #hvo4 #as4 sew$1 #as4 #f;d4 clo?1 #bs4 #f;d4 clo? extra4 ,! same1 ,popul> ,edition4 ,illu/rat$ by ,s*>f4 ,fcp4 #dto4 #f;d4 swd1 #as4 clo?4 ,p5nell's 7,*olmondeley7 #8,f ,grave to ,gay4' ,a ,volume ( ,selections4 ,fcp4 #hvo4 #fs4 ,s\!y's ,poetical ,works4 ,m$ium #hvo4 #ads4 ,/ev5son's ,a ,*ild's ,g>d5 ( ,v]ses4 ,fcp4 #hvo4 #es4 ,,rural ,,sports1 ,,horse ,,& ,,cattle ,,managem5t1 c4 ,dead ,%ot 7,!7 by ,m>ksman4 ,cr[n #hvo4 #ajs4 #f;d4 ,fitzwygram's ,horses & ,/ables4 #hvo4 #ajs4 #f;d4 ,francis's ,treatise on ,fi%+ 9 all its ,bran*es4 ,po/ #hvo4 #aes4 ,horses & ,roads4 ,by ,free-,lance4 ,cr[n #hvo4 #fs4 ,h[itt's ,visits to ,rem>kable ,places4 ,cr[n #hvo4 #gs4 #f;d4 ,jeff]ies' ,! ,r$ ,de]4 ,cr[n #hvo4 #ds4 #f;d4 ,lloyd1 ,! ,sci5ce ( ,agriculture4 #hvo4 #abs4 ,miles's ,horse's ,foot1 & ,h[ to ,keep x ,s\nd4 ,imp]ial #hvo4 #abs4 #f;d4 ---- ,pla9 ,treatise on ,horse-,%oe+4 ,po/ #hvo4 #bs4 #f;d4 ---- ,rem>ks on ,horses' ,tee?4 ,po/ #hvo4 #as4 #f;d4 ---- ,/ables & ,/able-,fitt+s4 ,imp]ial #hvo4 #aes4 ,nevile's ,f>ms & ,f>m+4 ,cr[n #hvo4 #fs4 ---- ,horses & ,rid+4 ,cr[n #hvo4 #fs4 ,peel's ,a ,highl& ,ga!r+4 ,illu/rat$4 ,cr[n #hvo4 #ajs4 #f;d4 ,ronalds's ,fly-,fi%]'s ,entomology4 #hvo4 #ads4 ,/eel's ,diseases ( ! ,ox1 a ,manual ( ,bov9e ,pa?ology4 #hvo4 #aes4 ,/oneh5ge's ,dog 9 ,heal? & ,disease4 ,squ>e cr[n #hvo4 #gs4 #f;d4 ---- ,greyh\nd4 ,squ>e cr[n #hvo4 #aes4 ,wilcocks's ,sea-,fi%]man4 ,po/ #hvo4 #fs4 ,y\att's ,"w on ! ,dog4 #hvo4 #fs4 -------------------- ,horse4 #hvo4 #gs4 #f;d4 ,,works ,,( ,,utility ,,& ,,g5]al ,,in=mation4 ,acton's ,mod]n ,cook]y = ,private ,families4 ,fcp4 #hvo4 #ds4 #f;d4 ,black's ,practical ,treatise on ,brew+4 #hvo4 #ajs4 #f;d4 ,buckton's ,food & ,home ,cook]y4 ,cr[n #hvo4 #bs4 #f;d4 ,bull on ! ,managem5t ( ,*ildr54 ,fcp4 #hvo4 #as4 #f;d4 ,bull's ,h9ts to ,mo!rs on ! ,managem5t ( _! ,heal? dur+ ! ,p]iod ( ,pregnancy & 9 ! ,ly+-9 ,room4 ,fcp4 #hvo4 #as4 #f;d4 ,burton's ,my ,home ,f>m4 ,cr[n #hvo4 #cs4 #f;d4 ,campbell-,walk]'s ,correct ,c>d1 or ,h[ to ,play at ,:i/4 ,fcp4 #hvo4 #bs4 #f;d4 ,edw>ds' ,our ,seam>ks4 ,cr[n #hvo4 #hs4 #f;d4 ,johnson's 7,w4 ,j4 ,h47 ,pat5tee's ,manual4 ,f\r? ,edition4 #hvo4 #ajs4 #f;d4 ---- ---- ,! ,pat5ts ,designs c4 ,act1 #ahhc4 ,fcp4 #hvo4 #as4 ,longman's ,*ess ,op5+s4 ,fcp4 #hvo4 #bs4 #f;d4 ,macleod's ,elem5ts ( ,bank+4 ,cr[n #hvo4 #es4 ---- ,elem5ts ( ,economics4 #b vols4 small cr[n #hvo4 ,vol4 #a1 #gs4 #f;d4 ---- ,!ory & ,practice ( ,bank+4 #b vols4 #hvo4 ,vol4 #a1 #abs4 ,m',cullo*'s ,diction>y ( ,comm]ce & ,comm]cial ,navigation4 #hvo4 #fcs4 ,maund]'s ,biographical ,treasury4 ,fcp4 #hvo4 #fs4 ---- ,hi/orical ,treasury4 ,fcp4 #hvo4 #fs4 ---- ,sci5tific & ,lit]>y ,treasury4 ,fcp4 #hvo4 #fs4 ---- ,treasury ( ,bible ,k1 edit$ by ,ayre4 ,fcp4 #hvo4 #fs4 ---- ,treasury ( ,botany1 edit$ by ,l9dley ,moore4 ,two ,p>ts1 #abs4 ---- ,treasury ( ,geography4 ,fcp4 #hvo4 #fs4 ---- ,treasury ( ,k & ,libr>y ( ,ref]5ce4 ,fcp4 #hvo4 #fs4 ---- ,treasury ( ,natural ,hi/ory4 ,fcp4 #hvo4 #fs4 ,pole's ,!ory ( ! ,mod]n ,sci5tific ,game ( ,:i/4 ,fcp4 #hvo4 #bs4 #f;d4 ,proctor's ,h[ to ,play ,:i/4 ,cr[n #hvo4 #es4 ,qua9's ,diction>y ( ,m$ic9e4 ,m$ium #hvo4 #cas4 #f;d41 or 9 #b vols4 #cds4 ,reeve's ,cook]y & ,h\sekeep+4 ,cr[n #hvo4 #gs4 #f;d4 ,scott's ,f>m ,valu]4 ,cr[n #hvo4 #es4 ,smi?'s ,h&book = ,midwives4 ,cr[n #hvo4 #es4 ,! ,cab9et ,lawy]1 a ,popul> ,dige/ ( ! ,laws ( ,engl&4 ,fcp4 #hvo4 #is4 ,v]ney's ,*ess ,ecc5tricities4 ,cr[n #hvo4 #ajs4 #f;d4 ,ville on ,artificial ,manures1 by ,crookes4 #hvo4 #bas4 ,willi*'s ,popul> ,tables1 by ,m>riott4 ,cr[n #hvo4 #ajs4 ------- ,london1 ,,longmans1 ,,gre51 ,,co4 ,spottiswoode ,co4 ,pr9t]s1 ,new-/reet ,squ>e1 ,london4 ---------------------------------------- -------------------------------- ,transcrib]'s ,notes 7= ?is ,gut5b]g ebook73 ,!re are sev]al places :]e a ^w or words are illegible or miss+ f ! text4 ,!y are m>k$ ) a ,transcribl]'s ,note ,,tn4 ,miss+ or incorrect acc5ts on ,fr5* words 7 sil5tly correct$4 ,miss+ or obscur$ punctuation 0 sil5tly correct$4 ,typographical errors 7 sil5tly correct$4 ,inconsi/5t spell+ & hyph5ation 7 made consi/5t only :5 a pr$om9ant =m 0 f\nd 9 ?is book4 ,! book conta9$ sev]al ref]5ces to ,*apt] ,,xxxiv1 b ! la/ *apt] is numb]$ ,,xxxii4 ,an attempt 0 made to correct ^! ref]5ces4 ,text t3 0 9 italics is enclos$ by und]scores 7italics72 0 9 bold by is enclos$ by 8equal0 signs 7bold74