First Course.
menu
Turtle or Mock Turtle Soup, removed by Salmon and dressed Cucumber. Red Mullet. Vase of Flowers. Fillets of Whitings. Spring Soup, removed by Boiled Turbot and Lobster Sauce.
Entrées.
menu
Fricasseed Chicken. Vol-au-Vent. Vase of Flowers. Compôte of Pigeons. Larded Sweetbreads.
Second Course.
menu
Fore-quarter of Lamb. Braised Capon. Boiled Tongue, garnished. Vase of Flowers. Ham. Roast Fowls. Rump of Beef à la Jardinière.
Third Course.
menu
Dessert and Ices.
Apricot Tartlets. Guinea-Fowls, larded, removed by Cabinet Pudding. Rhubarb Tart. Custards. Wine Jelly. Jelly, in glasses. Vase of Flowers. Italian Cream. Ducklings, removed by Nesselrode Pudding. Damson Tart. Cheesecakes.
First Course.—White soup; clear gravy soup; boiled salmon, shrimp sauce, and dressed cucumber; baked mullets in paper cases.Entrées.—Filet de bœuf and Spanish sauce; larded sweetbreads; rissoles; chicken patties.Second Course.—Roast fillet of veal and Béchamel sauce; boiled leg of lamb; roast fowls, garnished with water-cresses; boiled ham, garnished with carrots and mashed turnips; vegetables—sea-kale, spinach, or brocoli.Third Course.—Two ducklings; guinea-fowl, larded; orange jelly; Charlotte Russe; coffee cream; ice pudding; macaroni with Parmesan cheese; spinach, garnished with croûtons; dessert and ices.
First Course.—Macaroni soup; boiled turbot and lobster sauce; salmon cutlets.Entrées.—Compôte of pigeons; mutton cutlets and tomato sauce.Second Course.—Roast lamb; boiled half calf’s head, tongue, and brains; boiled bacon-cheek, garnished with spoonsfuls of spinach; vegetables.Third Course.—Ducklings; plum-pudding; ginger cream; trifle; rhubarb tart; cheesecakes; fondues, in cases; dessert and ices.
First Course.—Calf’s-head soup; brill and shrimp sauce; broiled mackerel à la Maître d’Hôtel.Entrées.—Lobster cutlets; calf’s liver and bacon, aux fines herbes.Second Course.—Roast loin of veal; two boiled fowls à la Béchamel; boiled knuckle of ham; vegetables—spinach or brocoli.Third Course.—Wild ducks; apple custards; blancmange; lemon jelly; jam sandwiches; ice pudding; potatoes à la Maître d’Hôtel; dessert and ices.
First Course.—Vermicelli soup; soles à la Crême.Entrées.—Veal cutlets; small vols-au-vent.Second Course.—Small saddle of mutton; half calf’s head; boiled bacon-cheek, garnished with Brussels sprouts.Third Course.—Cabinet pudding; orange jelly; custards, in glasses; rhubarb tart; lobster salad; dessert.
First Course.—Julienne soup; baked mullets.Entrées.—Chicken cutlets; oyster patties.Second Course.—Roast lamb and mint sauce; boiled leg of pork; pease pudding; vegetables.Third Course.—Ducklings; Swiss cream; lemon jelly; cheesecakes; rhubarb tart; macaroni; dessert.
First Course.—Oyster soup; boiled salmon and dressed cucumber.Entrées.—Rissoles; fricasseed chicken.Second Course.—Boiled leg of mutton, caper sauce; roast fowls, garnished with water-cresses; vegetables.Third Course.—Charlotte aux pommes; orange jelly; lemon cream; soufflé of arrowroot; sea-kale; dessert.
First Course.—Ox-tail soup; boiled mackerel.Entrées.—Stewed mutton kidneys; minced veal and oysters.Second Course.—Stewed shoulder of veal; roast ribs of beef and horseradish sauce; vegetables.Third Course.—Ducklings; tartlets of strawberry jam; cheesecakes; Gâteau de Riz; carrot pudding; sea-kale; dessert.
Sunday.—1. Boiled ½ calf’s head, pickled pork, the tongue on a small dish with the brains round it; mutton cutlets and mashed potatoes. 2. Plum tart made with bottled fruit, baked custard pudding, Baroness pudding.
Monday.—1. Roast shoulder of mutton and onion sauce, brocoli, baked potatoes. 2. Slices of Baroness pudding warmed, and served with sugar sprinkled over Cheesecakes.
Tuesday.—1. Mock turtle soup, made with liquor that calf’s head was boiled in, and the pieces of head. 2. Hashed mutton, rump-steaks and oyster sauce. 3. Boiled plum-pudding.
Wednesday.—1. Fried whitings, melted butter, potatoes. 2. Boiled beef, suet dumplings, carrots, potatoes, marrow-bones. 3. Arrowroot blancmange, and stewed rhubarb.
Thursday.—1. Pea-soup made from liquor that beef was boiled in. 2. Stewed rump-steak, cold beef, mashed potatoes. 3. Rolled jam pudding.
Friday.—1. Fried soles, melted butter, potatoes. 2. Roast loin of mutton, brocoli, potatoes, bubble-and-squeak. 3. Rice pudding.
Saturday.—1. Rump-steak pie, haricot mutton made with remains of cold loin. 2. Pancakes, ratafia pudding.
Sunday.—1. Roast fillet of veal, boiled ham, spinach and potatoes. 2. Rhubarb tart, custards in glasses, bread-and-butter pudding.
Monday.—1. Baked soles, potatoes. 2. Minced veal and rump-steak pie. 3. Somersetshire dumplings with the remains of custards poured round them; marmalade tartlets.
Tuesday.—1. Gravy soup. 2. Boiled leg of mutton, mashed turnips, suet dumplings, caper sauce, potatoes, veal rissoles made with remains of fillet of veal. 3. Cheese.
Wednesday.—1. Stewed mullet. 2. Roast fowls, bacon, gravy, and bread sauce, mutton pudding, made with a few slices of the cold meat and the addition of two kidneys. 3. Baked lemon pudding.
Thursday.—1. Vegetable soup made with liquor that the mutton was boiled in, and mixed with the remains of gravy soup. 2. Roast ribs of beef, Yorkshire pudding, horseradish sauce, brocoli and potatoes. 3. Apple pudding or macaroni.
Friday.—1. Stewed eels, pork cutlets, and tomato sauce. 2. Cold beef, mashed potatoes. 3. Plum tart made with bottled fruit.
Saturday.—1. Rump-steak-and-kidney pudding, broiled beef-bones, greens and potatoes. 2. Jam tartlets made with pieces of paste from plum tart, baked custard pudding.
Fish.—Barbel, brill, carp, crabs, crayfish, dace, eels, flounders, haddocks, herrings, lampreys, lobsters, mussels, oysters, perch, pike, plaice, prawns, shrimps, skate, smelts, soles, sprats, sturgeon, tench, thornback, turbot, whiting.
Meat.—Beef, house lamb, mutton, pork, veal.
Poultry.—Capons, chickens, ducklings, tame and wild pigeons, pullets with eggs, turkeys, wild-fowl, though now not in full season.
Game.—Grouse, hares, partridges, pheasants, snipes, woodcock.
Vegetables.—Beetroot, brocoli (purple and white), Brussels sprouts, cabbages, carrots, celery, chervil, cresses, cucumbers (forced), endive, kidney-beans, lettuces, parsnips, potatoes, savoys, sea-kale, spinach, turnips,—various herbs.
Fruit.—Apples (golden and Dutch pippins), grapes, medlars, nuts, oranges, pears (Bon Chrétien), walnuts, dried fruits (foreign), such as almonds and raisins; French and Spanish plums; prunes, figs, dates, crystallized preserves.
Ingredients.—1 breakfast-cupful of vermicelli, 2 tablespoonfuls of marmalade, ¼ lb. of raisins, sugar to taste, 3 eggs, milk.Mode.—Pour some boiling milk on the vermicelli, and let it remain covered for 10 minutes; then mix with it the marmalade, stoned raisins, sugar, and beaten eggs. Stir all well together, put the mixture into a buttered mould, boil for 1½ hour, and serve with custard sauce.Time.—1½ hour.Average cost, 1s.Sufficientfor 5 or 6 persons.Seasonableat any time.
Ingredients.—Bones, a small piece of common paste, a floured cloth.Mode.—Have the bones neatly sawed into convenient sizes, and cover the ends with a small piece of common crust, made with flour and water. Over this tie a floured cloth, and place the bones upright in a saucepan of boiling water, taking care there is sufficient to cover them. Boil them for 2 hours, remove the cloth and paste, and serve them upright on a napkin with dry toast. Many persons clear the marrow from the bones after they are cooked, spread it over a slice of toast and add a seasoning of pepper: when served in this manner, it must be very expeditiously sent to table, as it so soon gets cold.Time.—2 hours.Seasonableat any time.
Note.—Marrow-bones may be baked after preparing them as in the preceding recipe; they should be laid in a deep dish, and baked for 2 hours.
(German Recipe.)
Ingredients.—1 oz. of beef marrow, 1 oz. of butter, 2 eggs, 2 penny rolls, 1 teaspoonful of minced onion, 1 teaspoonful of minced parsley, salt and grated nutmeg to taste.Mode.—Beat the marrow and butter together to a cream; well whisk the eggs, and add these to the other ingredients. When they are well stirred, put in the rolls, which should previously be well soaked in boiling milk, strained, and beaten up with a fork. Add the remaining ingredients, omitting the minced onion where the flavour is very much disliked, and form the mixture into small round dumplings. Drop these into boiling broth, and let them simmer for about 20 minutes or ½ hour. They may be served in soup, with roast meat, or with salad, as in Germany, where they are more frequently sent to table than in this country. They are very good.Time.—20 minutes to ½ hour.Average cost, 6d.Sufficientfor 7 or 8 dumplings.Seasonableat any time.
Ingredients.—½ pint of bread-crumbs, 1½ pint of milk, 6 oz. of marrow, 4 eggs, ¼ lb. of raisins or currants, or 2 oz. of each; sugar and grated nutmeg to taste.Mode.—Make the milk boiling, pour it hot on to the bread-crumbs, and let these remain covered for about ½ hour; shred the marrow, beat up the eggs, and mix these with the bread-crumbs; add the remaining ingredients, beat the mixture well, and either put it into a buttered mould and boil it for 2½ hours, or put it into a pie-dish edged with puff-paste, and bake for rather more than ¾ hour. Before sending it to table, sift a little pounded sugar over, after being turned out of the mould or basin.Time.—2½ hours to boil, ¾ hour to bake.Average cost, 1s.2d.Sufficientfor 5 or 6 persons.Seasonableat any time.
Dinner for 18 persons.
First Course.
menu
Asparagus Soup, removed by Salmon and Lobster Sauce. Fried Filleted Soles. Vase of Flowers. Fillets of Mackerel, à la Maître d’Hôtel. Ox-tail Soup, removed by Brill & Shrimp Sauce.
Entrées.
menu
Lamb Cutlets and Cucumbers. Lobster Pudding. Vase of Flowers. Curried Fowl. Veal Ragoût.
Second Course.
menu
Saddle of Lamb. Raised Pie. Roast Fowls. Vase of Flowers. Boiled Capon and White Sauce. Braised Ham. Roast Veal.
Third Course.
menu
Dessert and Ices.
Almond Cheesecakes. Goslings, removed by College Puddings. Lobster Salad. Noyeau Jelly. Italian Cream. Vase of Flowers. Charlotte à la Parisienne. Inlaid Jelly. Plover’s Eggs. Ducklings, removed by Nesselrode Pudding. Tartlets.
First Course.—White soup; asparagus soup; salmon cutlets; boiled turbot and lobster sauce.Entrées.—Chicken vol-au-vent; lamb cutlets and cucumbers; fricandeau of veal; stewed mushrooms.Second Course.—Roast lamb; haunch of mutton; boiled and roast fowls; vegetables.Third Course.—Ducklings; goslings; Charlotte Russe; Vanilla cream; gooseberry tart; custards; cheesecakes; cabinet pudding and iced pudding; dessert and ices.
First Course.—Spring soup; salmon à la Genévése; red mullet.Entrées.—Chicken vol-au-vent; calf’s liver and bacon aux fines herbes.Second Course.—Saddle of mutton; half calf’s head, tongue, and brains; braised ham; asparagus.Third Course.—Roast pigeons; ducklings; sponge-cake pudding; Charlotte à la vanille; gooseberry tart; cream; cheesecakes; apricot-jam tart; dessert and ices.
First Course.—Julienne soup; brill and lobster sauce; fried fillets of mackerel.Entrées.—Lamb cutlets and cucumbers; lobster patties.Second Course.—Roast fillet of veal; boiled leg of lamb; asparagus.Third Course.—Ducklings; gooseberry tart; custards; fancy pastry; soufflé; dessert and ices.
First Course.—Vermicelli soup; boiled salmon and anchovy sauce.Entrées.—Fillets of beef and tomato sauce; sweetbreads.Second Course.—Roast lamb; boiled capon; asparagus.Third Course.—Ducklings; cabinet pudding; compôte of gooseberries; custards in glasses; blancmange; lemon tartlets; fondue; dessert.
First Course.—Macaroni soup; boiled mackerel à la maître d’hôtel; fried smelts.Entrées.—Scollops of fowl; lobster pudding.Second Course.—Boiled leg of lamb and spinach; roast sirloin of beef and horseradish sauce; vegetables.Third Course.—Roast leveret; salad; soufflé of rice; ramakins; strawberry-jam tartlets; orange jelly; dessert.
First Course.—Julienne soup; trout with Dutch sauce; salmon cutlets.Entrées.—Lamb cutlets and mushrooms; vol-au-vent of chicken.Second Course.—Roast lamb; calf’s head à la tortue; vegetables.Third Course.—Spring chickens; iced pudding; Vanilla cream; clear jelly; tartlets; cheesecakes; dessert.
First Course.—Soup à la reine; crimped trout and lobster sauce; baked whitings aux fines herbes.Entrées.—Braised mutton cutlets and cucumbers; stewed pigeons.Second Course.—Roast fillet of veal; bacon-cheek and greens; fillet of beef à la jardinière.Third Course.—Ducklings; soufflé à la vanille; compôte of oranges; meringues; gooseberry tart; fondue; dessert.
Sunday.—1. Vegetable soup. 2. Saddle of mutton, asparagus and potatoes. 3. Gooseberry tart, custards.
Monday.—1. Fried whitings, anchovy sauce. 2. Cold mutton, mashed potatoes, stewed veal. 3. Fig pudding.
Tuesday.—1. Haricot mutton, made from remains of cold mutton, rump-steak pie. 2. Macaroni.
Wednesday.—1. Roast loin of veal and spinach, boiled bacon, mutton cutlets and tomato sauce. 2. Gooseberry pudding and cream.
Thursday.—1. Spring soup. 2. Roast leg of lamb, mint sauce, spinach, curried veal and rice. 3. Lemon pudding.
Friday.—1. Boiled mackerel and parsley-and-butter. 2. Stewed rump-steak, cold lamb and salad. 3. Baked gooseberry pudding.
Saturday.—1. Vermicelli. 2. Rump-steak pudding, lamb cutlets, and cucumbers. 3. Macaroni.
Sunday.—1. Boiled salmon and lobster or caper sauce. 2. Roast lamb, mint sauce, asparagus, potatoes. 3. Plum-pudding, gooseberry tart.
Monday.—1. Salmon warmed in remains of lobster sauce and garnished with croûtons. 2. Stewed knuckle of veal and rice, cold lamb and dressed cucumber. 3. Slices of pudding warmed, and served with sugar sprinkled over. Baked rice pudding.
Tuesday.—1. Roast ribs of beef, horseradish sauce, Yorkshire pudding, spinach and potatoes. 2. Boiled lemon pudding.
Wednesday.—1. Fried soles, melted butter. 2. Cold beef and dressed cucumber or salad, veal cutlets and bacon. 3. Baked plum-pudding.
Thursday.—1. Spring soup. 2. Calf’s liver and bacon, broiled beef-bones, spinach and potatoes. 3. Gooseberry tart.
Friday.—1. Roast shoulder of mutton, baked potatoes, onion sauce, spinach. 2. Currant dumplings.
Saturday.—1. Broiled mackerel, fennel sauce or plain melted butter. 2. Rump-steak pie, hashed mutton, vegetables. 3. Baked arrowroot pudding.
Fish.—Carp, chub, crabs, crayfish, dory, herrings, lobsters, mackerel, red and gray mullet, prawns, salmon, shad, smelts, soles, trout, turbot.
Meat.—Beef, lamb, mutton, veal.
Poultry.—Chickens, ducklings, fowls, green geese, leverets, pullets, rabbits.
Vegetables.—Asparagus, beans, early cabbages, carrots, cauliflowers, cresses, cucumbers, lettuces, pease, early potatoes, salads, sea-kale,—various herbs.
Fruit.—Apples, green apricots, cherries, currants for tarts, gooseberries, melons, pears, rhubarb, strawberries.
Ingredients.—The yolks of 2 eggs, 6 tablespoonfuls of salad oil, 4 tablespoonfuls of vinegar, salt and white pepper to taste, 1 tablespoonful of white stock, 2 tablespoonfuls of cream.Mode.—Put the yolks of the eggs into a basin, with a seasoning of pepper and salt; have ready the above quantities of oil and vinegar, in separate vessels; add themvery graduallyto the eggs; continue stirring and rubbing the mixture with a wooden spoon, as herein consists the secret of having a nice smooth sauce. It cannot be stirred too frequently, and it should be made in a very cool place, or, if ice is at hand, it should be mixed over it. When the vinegar and oil are well incorporated with the eggs, add the stock and cream, stirring all the time, and it will then be ready for use.
For a fish Mayonnaise, this sauce may be coloured with lobster-spawn, pounded; and for poultry or meat, where variety is desired, a little parsley-juice may be used to add to its appearance. Cucumber, tarragon, or any other flavoured vinegar, may be substituted for plain, where they are liked.Average cost, for this quantity, 7d.Sufficientfor a small salad.
Note.—In mixing the oil and vinegar with the eggs, put in first a few drops of oil, and then a few drops of vinegar, never adding a large quantity of either at one time. By this means, you can be more certain of the sauce not curdling. Patience and practice, let us add, are two essentials for making this sauce good.
This fruit is rarely preserved or cooked in any way, but is sent whole to table on a dish garnished with leaves or flowers, as fancy dictates. A border of any other kind of small fruit, arranged round the melon, has a pretty effect, the colour of the former contrasting nicely with the melon. Plenty of pounded sugar should be served with it; and the fruit should be cut lengthwise, in moderate-sized slices. In America, it is frequently eaten with pepper and salt.Average cost.—English, in full season, 3s.6d.to 5s.each; when scarce, 10s.to 15s.;seasonable, June to August. French, 2s.to 3s.6d.each;seasonable, June and July. Dutch, 9d.to 2s.each;seasonable, July and August.
MERINGUES.
MERINGUES.
Ingredients.—½ lb. of pounded sugar, the whites of 4 eggs.Mode.—Whisk the whites of the eggs to a stiff froth,and, with a wooden spoon, stir inquicklythe pounded sugar; and have some boards thick enough to put in the oven to prevent the bottom of the meringues from acquiring too much colour. Cut some strips of paper about 2 inches wide; place this paper on the board, and drop a tablespoonful at a time of the mixture on the paper, taking care to let all the meringues be the same size. In dropping it from the spoon, give the mixture the form of an egg, and keep the meringues about 2 inches apart from each other on the paper. Strew over them some sifted sugar, and bake in a moderate oven for ½ hour. As soon as they begin to colour, remove them from the oven; take each slip of paper by the two ends, and turn it gently on the table, and, with a small spoon, take out the soft part of each meringue. Spread some clean paper on the board, turn the meringues upside down, and put them into the oven to harden and brown on the other side. When required for table, fill them with whipped cream, flavoured with liqueur or vanilla, and sweetened with pounded sugar. Join two of the meringues together, and pile them high in the dish, as shown in the annexed drawing. To vary their appearance, finely-chopped almonds or currants may be strewn over them before the sugar is sprinkled over; and they may be garnished with any bright-coloured preserve. Great expedition is necessary in making this sweet dish; as, if the meringues are not put into the oven as soon as the sugar and eggs are mixed, the former melts, and the mixture would run on the paper, instead of keeping its egg-shape. The sweeter the meringues are made, the crisper will they be; but, if there is not sufficient sugar mixed with them, they will most likely be tough. They are sometimes coloured with cochineal; and, if kept well covered in a dry place, will remain good for a month or six weeks.Time.—Altogether, about ½ hour.Average cost, with the cream and flavouring, 1s.Sufficientto make 2 dozen meringues.Seasonableat any time.
Milk, when of good quality, is of an opaque white colour: the cream always comes to the top; the well-known milky odour is strong; it will boil without altering its appearance in these respects; the little bladders which arise on the surface will renew themselves if broken by the spoon. To boil milk is, in fact, the simplest way of testing its quality. The commonest adulterations of milk are not of a hurtful character. It is a good deal thinned with water, and sometimes thickened with a little starch, or coloured with yolk of egg, or even saffron; but these processes have nothing murderous in them.
When the weather is very warm, and it is very difficult to prevent milk from turning sour and spoiling the cream, it should be scalded, and it will then remain good for a few hours. It must on no account be allowed to boil, or there will be a skin instead of a cream upon the milk; and the slower the process the safer will it be. A very good plan to scald milk, is to put the pan that contains it into a saucepan or wide kettle of boiling water. When the surface looks thick, the milk is sufficiently scalded, and it should then be put away in a cool place in the same vessel that it was scalded in. Cream may be kept for 24 hours, if scalded without sugar; and by the addition of the latter ingredient, it will remain good double the time, if kept in a cool place. All pans, jugs, and vessels intended for milk, should be kept beautifully clean, and well scalded before the milk is put in, as any negligence in this respect may cause large quantities of it to be spoiled; and milk should never be kept in vessels of zinc or copper. Milk may be preserved good in hot weather, for a few hours, by placing the jug which contains it in ice, or very cold water; or a pinch of bicarbonate of soda may be introduced into the liquid.
If it be desired that the milk should be freed entirely from cream, it should be poured into a very shallow broad pan or dish, not more than 1½ inch deep, as cream cannot rise through a great depth of milk. In cold and wet weather, milk is not so rich as it is in summer and warm weather, and the morning’s milk is always richer than the evening’s. The last-drawn milk of each milking, at all times and seasons, is richer than the first-drawn, and on that account should be set apart for cream. Milk should be shaken as little as possible when carried from the cow to the dairy, and should be poured into the pans very gently. Persons not keeping cows, may always have a little cream, provided the milk they purchase be pure and unadulterated. As soon as it comes in, it should be poured into very shallow open pie-dishes, and set by in a very cool place, and in 7 or 8 hours a nice cream should have risen to the surface.
Ingredients.—1 new laid egg to every large breakfast-cupful of tea or coffee.Mode.—Beat up the whole of the egg in a basin, put it into a cup, and pour over it the tea or coffee quite hot, stirring all the time to prevent the egg from curdling. In point of nourishment, both tea and coffee are much improved by this addition.Sufficient.—1 egg to every large breakfast-cupful of tea or coffee.
Ingredients.—2 quarts of milk, 1 saltspoonful of salt, 1 teaspoonful of powdered cinnamon, 3 teaspoonfuls of pounded sugar, or more if liked, 4 thin slices of bread, the yolks of 6 eggs.Mode.—Boil the milk with the salt, cinnamon, and sugar; lay the bread in a deep dish, pour over it a little of the milk, and keep it hot over a stove, without burning. Beat up the yolks of the eggs, add them to the milk, and stir it over the fire till it thickens. Do not let it curdle. Pour it upon the bread, and serve.Time.—¾ of an hour.Average cost, 8d.per quart.Seasonableall the year.Sufficientfor 10 children.
Ingredients.—Good puff-paste, mincemeat.Mode.—Make some good puff-paste by recipe; roll it out to the thickness of about ¼ inch, and line some good-sized patty-pans with it; fill them with mincemeat, cover with the paste, and cut it off all round close to the edge of the tin. Put the pies into a brisk oven, to draw the paste up, and bake for 25 minutes, or longer, should the pies be very large; brush them over with the white of an egg, beaten with the blade of a knife to a stiff froth; sprinkle over pounded sugar, and put them into the oven for a minute or two, to dry the egg; dish the pies on a white d’oyley, and serve hot. They may be merely sprinkled with pounded sugar instead of being glazed, when that mode is preferred. To re-warm them, put the pies on the patty-pans, and let them remain in the oven for 10 minutes or ¼ hour, and they will be almost as good as if freshly made.Time.—25 to 30 minutes; 10 minutes to re-warm them.Average cost, 4d.each.Sufficient—½ lb. of paste for 4 pies.Seasonableat Christmas time.
MINCE PIES.
MINCE PIES.
Ingredients.—2 lbs. of raisins, 3 lbs. of currants, 1½ lb. of lean beef, 3 lbs. of beef suet, 2 lbs. of moist sugar, 2 oz. of citron, 2 oz. of candied lemon-peel, 2 oz. of candied orange-peel, 1 large nutmeg, 1 pottle of apples, the rind of 2 lemons, the juice of 1, ½ pint of brandy.Mode.—Stone andcutthe raisins once or twice across, but do not chop them; wash, dry, and pick the currants free from stalks and grit, and mince the beef and suet, taking care that the latter is chopped very fine; slice the citron and candied peel, grate the nutmeg, and pare, core, and mince the apples; mince the lemon-peel, strain the juice, and when all the ingredients are thus prepared, mix them well together, adding the brandy when the other things are well blended; press the whole into a jar, carefully exclude the air, and the mincemeat will be ready for use in a fortnight.If an additional quantity of spice be preferred, add ½ teaspoonful of pounded mace, and the same of pounded allspice. We, however, prefer the mincemeat without the latter ingredients, and can vouch for its excellence.Average costfor this quantity, 8s.Seasonable.—Make this about the beginning of December.
Ingredients.—3 large lemons, 3 large apples, 1 lb. of stoned raisins, 1 lb. of currants, 1 lb. of suet, 2 lbs. of moist sugar, 1 oz. of sliced candied citron, 1 oz. of sliced candied orange-peel, and the same quantity of lemon-peel, 1 teacupful of brandy, 2 tablespoonfuls of orange marmalade.Mode.—Grate the rinds of the lemons; squeeze out the juice, strain it, and boil the remainder of the lemons until tender enough to pulp or chop very finely. Then add to this pulp the apples, which should be baked, and their skins and cores removed; put in the remaining ingredients one by one, and, as they are added, mix everything very thoroughly together. Put the mincemeat into a stone jar with a closely-fitting lid, and in a fortnight it will be ready for use.Seasonable.—This should be made the first or second week in December.
Ingredients.—4 dessertspoonfuls of chopped mint, 2 dessertspoonfuls of pounded white sugar, ¼ pint of vinegar.Mode.—Wash the mint, which should be young and fresh-gathered, free from grit; pick the leaves from the stalks, mince them very fine, and put them into a tureen; add the sugar and vinegar, and stir till the former is dissolved. This sauce is better by being made 2 or 3 hours before wanted for table, as the vinegar then becomes impregnated with the flavour of the mint. By many persons, the above proportion of sugar would not be considered sufficient; but as tastes vary, we have given the quantity which we have found to suit the general palate.Average cost, 3d.Sufficientto serve with a middling-size joint of lamb.
Note.—Where green mint is scarce and not obtainable, mint vinegar may be substituted for it, and will be found very acceptable in early spring.
Ingredients.—Vinegar, mint.Mode.—Procure some nice fresh mint, pick the leaves from the stalks, and fill a bottle or jar with them. Add vinegar to them until the bottle is full;cover closelyto exclude the air, and let it infuse for a fortnight. Then strain the liquor, and put it into small bottles for use, of which the corks should be sealed.Seasonable.—This should be made in June, July or August.
Ingredients.—½ a calf’s head, ¼ lb. of butter, ¼ lb. of lean ham, 2 tablespoonfuls of minced parsley, a little minced lemon thyme, sweet marjoram, basil, 2 onions, a few chopped mushrooms (when obtainable), 2 shalots, 2 tablespoonfuls of flour, ¼ bottle of Madeira or sherry, forcemeat balls, cayenne, salt and mace to taste, the juice of 1 lemon and 1 Seville orange, 1 dessertspoonful of pounded sugar, 3 quarts of best stock.Mode.—Scald the head with the skin on, remove the brain, tie the head up in a cloth, and let it boil for 1 hour. Then take the meat from the bones, cut it into small square pieces, and throw them into cold water. Now take the meat, put it into a stewpan, and cover with stock; let it boil gently for an hour, or rather more, if not quite tender, and set it on one side. Melt the butter in another stewpan, and add the ham, cut small, with the herbs, parsley, onions, shalots, mushrooms, and nearly a pint of stock; let these simmer slowly for 2 hours, and then dredge in as much flour as will dry up the butter. Fill up with the remainder of the stock, add the wine, let it stew gently for 10 minutes, rub it through a tammy, and put it to the calf’s head; season with cayenne, and, if required, a little salt; add the juice of the orange and lemon; and when liked, ¼ teaspoonful of pounded mace, and the sugar. Put in the forcemeat balls, simmer 5 minutes, and serve very hot.Time.—4½ hours.Average cost, 3s.6d.per quart, or 2s.6d.without wine or forcemeat balls.Seasonablein winter.Sufficientfor 10 persons.
Note.—The bones of the head should be well stewed in the liquor it was firstboiled in, and will make good white stock, flavoured with vegetables, &c.
(More Economical.)
Ingredients.—A knuckle of veal weighing 5 or 6 lbs., 2 cow-heels, 2 large onions stuck with cloves, 1 bunch of sweet herbs, 3 blades of mace, salt to taste, 12 peppercorns, 1 glass of sherry, 24 forcemeat balls, a little lemon-juice, 4 quarts of water.Mode.—Put all the ingredients, except the forcemeat balls and lemon-juice, in an earthen jar, and stew for 6 hours. Do not open it till cold. When wanted for use, skim off all the fat, and strain carefully; place it on the fire, cut up the meat into inch-and-a-half squares, put it, with the forcemeat balls and lemon-juice, into the soup, and serve. It can be flavoured with a tablespoonful of anchovy, or Harvey’s sauce.Time.—6 hours.Average cost, 1s.4d.per quart.Seasonablein winter.Sufficientfor 10 persons.
Ingredients.—To every quart of milk allow 1½ oz. of German yeast, a little salt; flour.Mode.—Warm the milk, add to it the yeast, and mix these well together; put them into a pan, and stir in sufficient flour to make the whole into a dough of rather a soft consistence; cover it over with a cloth, and place it in a warm place to rise, and, when light and nicely risen, divide the dough into pieces, and round them to the proper shape with the hands; place them in a layer of flour about two inches thick, on wooden trays, and let them rise again: when this is effected, they each will exhibit a semi-globular shape. Then place them carefully on a hot plate or stove, and bake them until they are slightly browned, turning them when they are done on one side. Muffins are not easily made, and are more generally purchased than manufactured at home.To toast them, divide the edge of the muffin all round, by pulling it open to the depth of about an inch, with the fingers. Put it on a toasting-fork, and hold it before a very clear fire until one side is nicely browned, but not burnt; turn, and toast it on the other. Do not toast them too quickly, as, if this be done, the middle of the muffin will not be warmed through. When done, divide them by pulling them open; butter them slightly on both sides, put them together again, and cut them into halves: when sufficient are toasted and buttered, pile them on a very hot dish, and send them very quickly to table.Time.—From 20 minutes to ½ hour to bake them.Sufficient.—Allow 1 muffin to each person.
MUFFINS.
MUFFINS.
Ingredients.—To 2 lbs. of fruit and 1 pint of juice allow 2½ lbs. of loaf sugar.Mode.—Put some of the fruit into a preserving pan, and simmer it gently until the juice is well drawn. Strain it through a bag, measure it, and to every pint allow the above proportion of sugar and fruit. Put the sugar into the preserving-pan, moisten it with the juice, boil it up, skim well, and then add the mulberries, which should be ripe, but not soft enough to break to a pulp. Let them stand in the syrup till warm through, then set them on the fire to boil gently; when half done, turn them carefully into an earthen pan, and let them remain till the next day; then boil them as before, and when the syrup is thick, and becomes firm when cold, put the preserve into pots. In making this, care should be taken not to break the mulberries: this may be avoided by very gentle stirring, and by simmering the fruit very slowly.Time.—¾ hour to extract the juice; ¼ hour to boil the mulberries the first time, ¼ hour the second time.Seasonablein August and September.
Ingredients.—2 tablespoonfuls of curry powder, 6 onions, 1 clove of garlic, 1 oz. of pounded almonds, a little lemon-pickle, or mango-juice, to taste; 1 fowl or rabbit; 4 slices of lean bacon; 2 quarts of medium stock, or, if wanted very good, best stock.Mode.—Slice and fry the onions of a nice colour; line the stewpan with the bacon; cut up the rabbit or fowl into small joints, and slightly brown them; put in the fried onions, the garlic, and stock and simmer gently till the meat is tender, skim very carefully, and when the meat is done, rub the curry powder to a smooth batter:add it to the soup with the almonds, which must be first pounded with a little of the stock. Put in seasoning and lemon-pickle or mango-juice to taste, and serve boiled rice with it.Time.—2 hours.Average cost, 1s.6d.per quart.Seasonablein winter.Sufficientfor 8 persons.
Note.—This soup can also be made with breast of veal, or calf’s head. Vegetable mullagatawny is made with veal stock, by boiling and pulping chopped vegetable marrow, cucumbers, onions, and tomatoes, and seasoning with curry powder and cayenne. Nice pieces of meat, good curry powder, and strong stock, are necessary to make this soup good.
Ingredients.—¼ lb. of salt to each gallon of water.Mode.—If the fish be very large, it should be laid in cold water, and gradually brought to a boil; if small, put it in boiling water, salted in the above proportion. Serve with anchovy sauce and plain melted butter.Time.—According to size, ¼ to ¾ hour.Average cost, 8d.per lb.Seasonablefrom July to October.
Ingredients.—Oiled paper, thickening of butter and flour, ½ teaspoonful of anchovy sauce, 1 glass of sherry; cayenne and salt to taste.Mode.—Clean the fish, take out the gills, but leave the inside, fold in oiled paper, and bake them gently. When done, take the liquor that flows from the fish, add a thickening of butter kneaded with flour; put in the other ingredients, and let it boil for 2 minutes. Serve the sauce in a tureen, and the fish, either with or without the paper cases.Time.—About 25 minutes.Average cost, 1s.each.Seasonableat any time, but more plentiful in summer.
Note.—Red mullet may be broiled, and should be folded in oiled paper, the same as in the preceding recipe, and seasoned with pepper and salt. They may be served without sauce; but if any is required, use melted butter, Italian or anchovy sauce. They should never be plain boiled.
Ingredients.—To each peck of mushrooms ½ lb. of salt; to each quart of mushroom-liquor ¼ oz. of cayenne, ½ oz. of allspice, ½ oz. of ginger, 2 blades of pounded mace.Mode.—Choose full-grown mushroom flaps, and take care they are perfectlyfresh gatheredwhen the weather is tolerably dry; for, if they are picked during very heavy rain, the ketchup from which they are made is liable to get musty, and will not keep long. Put a layer of them in a deep pan, sprinkle salt over them, and then another layer of mushrooms, and so on alternately. Let them remain for a few hours, when break them up with the hand; put them in a nice cool place for 3 days, occasionally stirring and mashing them well, to extract from them as much juice as possible. Now measure the quantity of liquor without straining, and to each quart allow the above proportion of spices, &c. Put all into a stone jar, cover it up very closely, put it in a saucepan of boiling water, set it over the fire, and let it boil for 3 hours. Have ready a nice clean stewpan; turn into it the contents of the jar, and let the whole simmer very gently for ½ hour; pour it into a jug, where it should stand in a cool place till the next day; then pour it off into another jug, and strain it into very dry clean bottles, and do not squeeze the mushrooms. To each pint of ketchup add a few drops of brandy. Be careful not to shake the contents, but leave all the sediment behind in the jug; cork well, and either seal or rosin the cork, so as perfectly to exclude the air. When a very clear bright ketchup is wanted, the liquor must be strained through a very fine hair-sieve, or flannel bag,afterit has been very gently poured off; if the operation is not successful, it must be repeated until you have quite a clear liquor. It should be examined occasionally, and if it is spoiling, should be reboiled with a few peppercorns.Seasonablefrom the beginning of September to the middle of October, when this ketchup should be made.
Note.—This flavouring ingredient, if genuine and well prepared, is one of the most useful store sauces to the experienced cook, and no trouble should be spared in its preparation. Double ketchup is made by reducing the liquor to half the quantity; for example, 1 quart must be boiled down to 1 pint. This goes farther than ordinary ketchup, as so little is required to flavour a good quantity of gravy.The sediment may also be bottled for immediate use, and will be found to answer for flavouringthicksoups or gravies.
Ingredients.—½ peck of large mushrooms, 2 onions, 12 cloves, ¼ oz. of pounded mace, 2 teaspoonfuls of white pepper.Mode.—Peel the mushrooms, wipe them perfectly free from grit and dirt, remove the black fur, and reject all those that are at all worm-eaten; put them into a stewpan with the above ingredients, but without water; shake them over a clear fire, till all the liquor is dried up, and be careful not to let them burn; arrange them on tins, and dry them in a slow oven; pound them to a fine powder, which put into smalldrybottles; cork well, seal the corks, and keep it in a dry place. In using this powder, add it to the gravy just before serving, when it will merely require one boil-up. The flavour imparted by this means to the gravy, ought to be exceedingly good.Seasonable.—This should be made in September, or at the beginning of October.
Note.—If the bottles in which it is stored away are not perfectly dry, as, also, the mushroom powder, it will keep good but a very short time.
Ingredients.—1 pint of mushroom-buttons, salt to taste, a little grated nutmeg, 1 blade of pounded mace, 1 pint of cream, 2 oz. of butter, flour to thicken.Mode.—Rub the buttons with a piece of flannel and salt, to take off the skin; cut off the stalks, and put them in a stewpan with the above ingredients, previously kneading together the butter and flour; boil the whole for about ten minutes, stirring all the time. Pour some of the sauce over the fowls, and the remainder serve in a tureen.Time.—10 minutes.Average cost, 2s.Sufficientto serve with a pair of fowls.Seasonablefrom August to October.
Ingredients.— ½ pint of button mushrooms, ½ pint of good beef gravy, 1 tablespoonful of mushroom ketchup (if at hand), thickening of butter and flour.Mode.—Put the gravy into a saucepan, thicken it, and stir over the fire until it boils. Prepare the mushrooms by cutting off the stalks, and wiping them free from grit and dirt; the large flap mushrooms cut into small pieces will answer for a brown sauce, when the buttons are not obtainable; put them into the gravy, and let them simmer very gently for about 10 minutes; then add the ketchup, and serve.Time.—Rather more than 10 minutes.Seasonablefrom August to October.
Note.—When fresh mushrooms are not obtainable, the powder may be used as a substitute for brown sauce.
Ingredients.—Rather more than ½ pint of button mushrooms, lemon-juice, and water, 1 oz. of butter, ½ pint of Béchamel, ¼ teaspoonful of pounded sugar.Mode.—Turn the mushrooms white by putting them into lemon-juice and water, having previously cut off the stalks and wiped them perfectly free from grit. Chop them, and put them in a stewpan with the butter. When the mushrooms are softened, add the Béchamel, and simmer for about 5 minutes; should they, however, not be done enough, allow rather more time. They should not boil longer than necessary, as they would then lose their colour and flavour. Rub the whole through a tammy, and serve very hot. After this, it should be warmed in a bain marie.Time.—Altogether ¼ hour.Average cost, 1s.Seasonablefrom August to October.
Ingredients.— ½ pint of melted butter, made with milk, ½ pint of button mushrooms, 1 dessertspoonful of mushroom ketchup, if at hand; cayenne and salt to taste.Mode.—Make the melted butter with milk, and add to it the mushrooms,which must be nicely cleaned, and free from grit, and the stalks cut off. Let them simmer gently for about 10 minutes, or until they are quite tender. Put in the seasoning and ketchup; let it just boil, when serve.Time.—Rather more than 10 minutes.Average cost, 8d.Seasonablefrom August to October.
Ingredients.—16 to 20 mushroom-flaps, butter, pepper to taste.Mode.—For this mode of cooking, the mushroom-flaps are better than the buttons, and should not be too large. Cut off a portion of the stalk, peel the top, and wipe the mushrooms carefully with a piece of flannel and a little fine salt. Put them into a tin baking-dish, with a very small piece of butter placed on each mushroom; sprinkle over a little pepper, and let them bake for about 20 minutes, or longer should the mushrooms be very large. Have ready avery hotdish, pile the mushrooms high in the centre, pour the gravy round, and send them to table quickly, with veryhotplates.Time.—20 minutes; large mushrooms, ½ hour.Average cost, 1d.each for large mushroom-flaps.Sufficientfor 5 or 6 persons.Seasonable.—Meadow mushrooms in September and October; cultivated mushrooms may be had at any time.