GLAZE-KETTLE.
GLAZE-KETTLE.
This is a kettle used for keeping the strong stock boiled down to a jelly, which is known by the name of glaze. It is composed of two tin vessels, as shown in the cut, one of which, the upper,—containing the glaze, is inserted into one of larger diameter, and containing boiling water.
Melt the glaze by placing the vessel which contains it, into the bain marie or saucepan of boiling water; brush it over the meat with a paste-brush, and if in places it is not quite covered, repeat the operation. The glaze should not be too dark a colour.
Ingredients.—¼ lb. of bread-crumbs, ¼ lb. of suet, ¼ lb. of marmalade, ¼ lb. of sugar, 4 eggs.Mode.—Put the bread-crumbs into a basin; mix with them the suet, which should be finely minced, the marmalade, and the sugar; stir all these ingredients well together, beat the eggs to a froth, moisten the pudding with these, and when well mixed put it into a mould or buttered basin; tie down with a floured cloth, and boil for 2 hours. When turned out, strew a little fine-sifted sugar over the top, and serve.Time.—2 hours.Average cost, 11d.Sufficientfor 5 or 6 persons.Seasonableat any time.
Note.—The mould may be ornamented with stoned raisins, arranged in any fanciful pattern, before the mixture is poured in, which would add very much to the appearance of the pudding. For a plainer pudding, double the quantities of the bread-crumbs; and if the eggs do not moisten it sufficiently, use a little milk.
Ingredients.—Goose, 3 oz. of butter, pepper and salt to taste.Mode.—Geese are called green till they are about four months old, and should not be stuffed. After it has been singed and trussed, put into the body a seasoning of pepper and salt, and the butter to moisten it inside. Roast before a clear fire for about ¾ hour, froth and brown it nicely, and serve with a brown gravy, and, when liked, gooseberry-sauce. This dish should be garnished with water-cresses.Time.—About ¾ hour.Average cost, 4s.6d.each.Sufficientfor 5 or 6 persons.Seasonablein June, July, and August.
[Cold Meat Cookery.]Ingredients.—The remains of cold roast goose, 2 onions, 2 oz. of butter, 1 pint of boiling water, 1 dessertspoonful of flour, pepper and salt to taste, 1 tablespoonful of port wine, 2 tablespoonfuls of mushroom ketchup.Mode.—Cut up the goose into pieces of the size required; the inferior joints, trimmings, &c., put into a stewpan to make the gravy; slice and fry the onions in the butter of a very pale brown; add these to the trimmings, and pour over about a pint of boiling water; stew these gently for ¾ hour, then skim and strain the liquor. Thicken it with flour, and flavour with port wine and ketchup in the above proportion; add a seasoning of pepper and salt, and put in the pieces of goose; let these get thoroughly hot through, but do not allow them to boil, and serve with sippets of toasted bread.Time.—Altogether, rather more than 1 hour.Average cost, exclusive of the cold goose, 4d.Seasonablefrom September to March.
ROAST GOOSE.
ROAST GOOSE.
Ingredients.—Goose, 4 large onions, 10 sage-leaves, ¼ lb. of bread-crumbs, 1½ oz. of butter, salt and pepper to taste, 1 egg.Choosing and Trussing.—Select a goose with a clean white skin, plump breast, and yellow feet: if these latter are red, the bird is old. Should the weather permit, let it hang for a few days; by so doing the flavour will be very much improved. Pluck, singe, draw, and carefully wash and wipe the goose; cut off the neck close to the back, leaving the skin long enough to turn over; cut off the feet at the first joint, and separate the pinions at the first joint. Beat the breastbone flat with a rolling-pin, put a skewer through the under part of each wing, and having drawn up the legs closely, put a skewer into the middle of each, and pass the same quite through the body. Insert another skewer into the small of the leg, bring it close down to the side-bone, run it through, and do the same to the other side. Now cut off the end of the vent, and make a hole in the skin sufficiently large for the passage of the rump, in order to keep in the seasoning.Mode.—Make a sage-and-onion stuffing of the above ingredients, put it into the body of the goose, and secure itfirmly at both ends by passing the rump through the hole made in the skin, and the other end by tying the skin of the neck to the back: by this means the seasoning will not escape. Put it down to a brisk fire, keep it well basted, and roast from 1½ to 2 hours, according to the size. Remove the skewers, and serve with a tureen of good gravy, and one of well-made apple sauce. Should a very highly-flavoured seasoning be preferred, the onions should not be parboiled, but minced raw: of the two methods the mild seasoning is far superior. A ragoût, or pie, should be made of the giblets, or they may be stewed down to make gravy. Be careful to serve the goose before the breast falls, or its appearance will be spoiled by coming flattened to table. As this is rather a troublesome joint to carve, alargequantity of gravy should not be poured round the goose, but sent in a tureen.Time.—A large goose, 1¾ hour; a moderate-sized one, 1/¼ to 1½ hour.Seasonablefrom September to March; but in perfection from Michaelmas to Christmas.Average cost, 5s.6d.each.Sufficientfor 8 or 9 persons.
Note.—A teaspoonful of made mustard, a saltspoonful of salt, a few grains of cayenne, mixed with a glass of port wine, are sometimes poured into the goose by a slit made in the apron. This sauce is by many considered an improvement.
ROAST GOOSE.
ROAST GOOSE.
LEG, WING, AND NECK-BONE OF GOOSE.
LEG, WING, AND NECK-BONE OF GOOSE.
It would not be fair to say that this dish bodes a great deal of happiness to an inexperienced carver, especially if there is a large party to serve, and the slices off the breast should not suffice to satisfy the desires and cravings of many wholesome appetites, produced, may be, by the various sports in vogue at Michaelmas and Christmas. The beginning of the task, however, is not in any way difficult. Evenly-cut slices, not too thick or too thin, should be carved from the breast in the direction of the line from 2 to 3; after the first slice has been cut, a hole should be made with the knife in the part called the apron, passing it round the line as indicated by the figures 1, 1, 1; here the stuffing is located, and some of this should be served on each plate, unless it is discovered that it is not agreeable to the taste of some one guest. If the carver manages cleverly, he will be able to cut a very large number of fine slices off the breast, and the more so if he commences close down by the wing, and carves upwards towards the ridge of the breastbone. As many slices as can be taken from the breast being carved, the wings should be cut off, and the same process as described in carving boiled fowl is made use of in this instance, only more dexterity and greater force will most probably be required. The shape of the leg, when disengaged from the body of the goose, should be like that shown in the accompanying engraving. It will be necessary, perhaps, in taking off the leg, to turn the goose on its side, and then, pressing down the small end of the leg, the knife should be passed under it from the top quite down to the joint; the leg being now turned back by the fork, the knife must cut through the joint, loosening the thighbone from its socket. The merrythought, which in a goose is not so large as might be expected, is disengaged in the same way as that of a fowl—by passing the knife under it, and pressing it backwards towards the neck. The neck-bones, of which we give a cut, are freed by the same process as are those of a fowl; and the same may be said of all the other parts of this bird. The breast of a goose is the part most esteemed; all parts, however, are good, and full of juicy flavour.
Take 4 apples peeled and cored, 4 onions, 4 leaves of sage, and 4 leaves of lemon thyme not broken, and boil them in a stewpan with sufficient water to cover them; when done, pulp them through asieve, removing the sage and thyme; then add sufficient pulp of mealy potatoes to cause it to be sufficiently dry without sticking to the hand; add pepper and salt, and stuff the bird.
Ingredients.—Syrup; to 1 pint of syrup allow nearly a quart of gooseberries.Mode.—Top and tail the gooseberries, which should not be very ripe, and pour over them some boiling water; then take them out and plunge them into cold water with which has been mixed a tablespoonful of vinegar, which will assist to keep the fruit a good colour. Make a pint of syrup, and when it boils drain the gooseberries and put them in; simmer them gently until the fruit is nicely pulped and tender without being broken; then dish the gooseberries on a glass dish, boil the syrup for 2 or 3 minutes, pour over the gooseberries, and serve cold.Time.—About 5 minutes to boil the gooseberries in the syrup, 3 minutes to reduce the syrup.Average cost, 9d.Sufficient.—A quart of gooseberries for 5 or 6 persons.Seasonablein June.
Ingredients.—Gooseberries unripe and green, but quite full-grown; sifted loaf sugar.Mode.—Put the gooseberries, when cleaned of tops and tails, into jars, and boil them in a copper till quite soft. To every lb. of pulp put ½ lb. of loaf sugar sifted: the sugar must be stirred in very gently. Then pour out the sweetened pulp on flat dishes, about ⅛ inch thick, which must be set in the sun to dry. When sufficiently dried in the sun, the pulp may be cut into strips, and twisted into any fanciful shapes, bows, &c.Timefor drying, according to the amount of sun.Seasonableat all times.
Note.—These chips may be kept for years in tin boxes, if packed quite dry, with layers of paper between the rows.
Ingredients.—Green gooseberries; to every pint of pulp add 1 pint of milk, or ½ pint of cream and ½ pint of milk; sugar to taste.Mode.—Cut the tops and tails off the gooseberries, put them into a jar with 2 tablespoonfuls of water and a little good moist sugar; set this jar in a saucepan of boiling water, and let it boil until the fruit is soft enough to mash. When done enough, beat it to a pulp, work this pulp through a colander, and stir to every pint the above proportion of milk, or equal quantities of milk and cream. Ascertain if the mixture is sweet enough, and put in plenty of sugar, or it will not be eatable; and in mixing the milk and gooseberries add the former very gradually to these: serve in a glass dish, or in small glasses. This, although a very old-fashioned and homely dish, is, when well made, very delicious, and, if properly sweetened, a very suitable preparation for children.Time.—From ¾ to 1 hour.Average cost,6d.per pint, with milk.Sufficient.—A pint of milk and a pint of gooseberry pulp for 5 or 6 children.Seasonablein May and June.
Ingredients.—To every lb. of fruit allow ¾ lb. of loaf sugar; currant-juice.Mode.—Select red hairy gooseberries; have them gathered in dry weather, when quite ripe, without being too soft. Weigh them; with a pair of scissors cut off the tops and tails, and to every 6 lbs. of fruit have ready ½ pint of red-currant juice, drawn as for jelly. Put the gooseberries and currant-juice into a preserving-pan, let them boil tolerably quickly, keeping them well stirred; when they begin to break, add to them the sugar, and keep simmering until the jam becomes firm, carefully skimming and stirring it, that it does not burn at the bottom. It should be boiled rather a long time, or it will not keep. Put it into pots (not too large), let it get perfectly cold, then cover the pots down with oiled and egged papers.Time.—About 1 hour to boil the gooseberries in the currant-juice, from ½ to ¾ hour with the sugar.Average cost, per lb. pot, from 6d.to 8d.Sufficient.—Allow 1½ pint of fruit for a lb. pot.Seasonable.—Make this in June or July.
Ingredients.—To every 8 lbs. of red, rough, ripe gooseberries allow 1 quart of red-currant juice, 5 lbs. of loaf sugar.Mode.—Have the fruit gathered in dry weather, and cut off the tops and tails. Prepare 1 quart of red-currant juice, the same as for red-currant jelly; put it into a preserving-pan with the sugar, and keep stirring until the latter is dissolved.Keep it boiling for about 5 minutes; skim well; then put in the gooseberries, and let them boil from ½ to ¾ hour; then turn the whole into an earthen pan, and let it remain for 2 days. Boil the jam up again until it looks clear; put it into pots, and when cold, cover with oiled paper, and over the jars put tissue-paper brushed over on both sides with the white of an egg, and store away in a dry place. Care must be taken, in making this, to keep the jam well stirred and well skimmed, to prevent it burning at the bottom of the pan, and to have it very clear.Time.—5 minutes to boil the currant-juice and sugar after the latter is dissolved; from ½ to ¾ hour to simmer the gooseberries the first time, ¼ hour the second time of boiling.Average cost, from 8d.to 10d.per lb. pot.Sufficient.—Allow 1½ pint of fruit for a lb. pot.Seasonable.—Make this in June or July.
Ingredients.—Equal weight of fruit and sugar.Mode.—Select the gooseberries not very ripe, either white or green, and top and tail them. Boil the sugar with water (allowing ½ pint to every lb.) for about ¼ hour, carefully removing the scum as it rises; then put in the gooseberries, and simmer gently till clear and firm: try a little of the jam on a plate; if it jellies when cold, it is done, and should then be poured into pots. When cold, cover with oiled paper, and tissue-paper brushed over on both sides with the unbeaten white of an egg, and stow away in a dry place.Time.—¼ hour to boil the sugar and water, ¾ hour the jam.Average cost, from 6d.to 8d.per lb. pot.Sufficient.—Allow 1½ pint of fruit for a lb. pot.Seasonable.—Make this in June.
Ingredients.—Gooseberries; to every pint of juice allow ¾ lb. of loaf sugar.Mode.—Put the gooseberries, after cutting off the tops and tails, into a preserving-pan, and stir them over the fire until they are quite soft; then strain them through a sieve, and to every pint of juice allow ¾ lb. of sugar. Boil the juice and sugar together for nearly ¾ hour, stirring and skimming all the time; and if the jelly appears firm when a little of it is poured on to a plate, it is done, and should then be taken up and put into small pots. Cover the pots with oiled and egged papers, the same as for currant jelly, and store away in a dry place.Time.—¾ hour to simmer the gooseberries without the sugar; ¾ hour to boil the juice.Average cost, from 8d.to 10d.per ½-lb. pot.Seasonablein July.
Ingredients.—Gooseberries, 3 eggs, 1½ oz. of butter, ½ pint of bread-crumbs, sugar to taste.Mode.—Put the gooseberries into a jar, previously cutting off the tops and tails; place this jar in boiling water, and let it boil until the gooseberries are soft enough to pulp; then beat them through a coarse sieve, and to every pint of pulp add 3 well-whisked eggs, 1½ oz. of butter, ½ pint of bread-crumbs, and sugar to taste; beat the mixture well, put a border of puff-paste round the edge of a pie-dish, put in the pudding, bake for about 40 minutes, strew sifted sugar over, and serve.Time.—About 40 minutes.Average cost, 10d.Sufficientfor 4 or 5 persons.Seasonablefrom May to July.
BOILED FRUIT PUDDING
BOILED FRUIT PUDDING
Ingredients.—¾ lb. of suet crust, 1½ pint of green gooseberries, ¼ lb. of moist sugar.Mode.—Line a pudding-basin with suet crust rolled out to about ½ inch in thickness, and, with a pair of scissors, cut off the tops and tails of the gooseberries; fill the basin with the fruit, put in the sugar, and cover with crust. Pinch the edges of the pudding together, tie over it a floured cloth, put it into boiling water, and boil from 2½ to 3 hours; turn it out of the basin, and serve with a jug of cream.Time.—2½ to 3 hours.Average cost, 10d.Sufficientfor 6 or 7 persons.Seasonablefrom May to July.
Ingredients.—1 pint of green gooseberries, 3 tablespoonfuls of Béchamel(veal gravy may be substituted for this), 2 oz. of fresh butter; seasoning to taste of salt, pepper, and grated nutmeg.Mode.—Boil the gooseberries in water until quite tender; strain them, and rub them through a sieve. Put into a saucepan the Béchamel or gravy, with the butter and seasoning; add the pulp from the gooseberries, mix all well together, and heat gradually through. A little pounded sugar added to this sauce is by many persons considered an improvement, as the saccharine matter takes off the extreme acidity of the unripe fruit.Time.—Boil the gooseberries from 20 minutes to ½ hour.Sufficient.—This quantity, for a large dish of mackerel.Seasonablefrom May to July.
Ingredients.—1½ pint of gooseberries, ½ lb. of short crust, ¼ lb. of moist sugar.Mode.—With a pair of scissors cut off the tops and tails of the gooseberries; put them into a deep pie-dish, pile the fruit high in the centre, and put in the sugar; line the edge of the dish with short crust, put on the cover, and ornament the edges of the tart; bake in a good oven for about ¾ hour, and before being sent to table, strew over it some fine-sifted sugar. A jug of cream, or a dish of boiled or baked custards, should always accompany this dish.Time.—¾ hour.Average cost, 9d.Sufficientfor 5 or 6 persons.Seasonablefrom May to July.
Ingredients.—1 quart of gooseberries, sugar to taste, 1 pint of custard, a plateful of whipped cream.Mode.—Put the gooseberries into a jar, with sufficient moist sugar to sweeten them, and boil them until reduced to a pulp. Put this pulp at the bottom of a trifle-dish; pour over it a pint of custard made by recipe, and, when cold, cover with whipped cream. The cream should be whipped the day before it is wanted for table, as it will then be so much firmer and more solid; but it should not be added to the fruit until a short time before it is required. The dish may be garnished as fancy dictates.Time.—About ¾ hour to boil the gooseberries.Average cost, 1s.6d.Sufficientfor 1 trifle.Seasonablein May, June, and July.
Ingredients.—2 pecks of crystal gooseberries, 6 gallons of water, 12 lbs. of foots sugar of the coarsest brown quality.Mode.—Mash the gooseberries (which should be quite ripe) in a tub with a mallet; put to them the water nearly milk-warm; let this stand 24 hours; then strain it through a sieve, and put the sugar to it; mix it well, and tun it. These proportions are for a 9-gallon cask; and if it be not quite full, more water must be added. Let the mixture be stirred from the bottom of the cask two or three times daily for three or four days, to assist the melting of the sugar; then paste a piece of linen cloth over the bunghole, and set the cask in a warm place,but not in the sun; any corner of a warm kitchen is the best situation for it. The following spring it should be drawn off into stone bottles, and the vinegar will be fit for use twelve months after it is made. This will be found a most excellent preparation, greatly superior to much that is sold under the name of the best white wine vinegar. Many years’ experience has proved that pickle made with this vinegar will keep, when bought vinegar will not preserve the ingredients. The cost per gallon is merely nominal, especially to those who reside in the country and grow their own gooseberries; the coarse sugar is then the only ingredient to be purchased.Time.—To remain in the cask 9 months.Average cost, when the gooseberries have to be purchased, 1s.per gallon; when they are grown at home, 6d.per gallon.Seasonable.—This should be made the end of June or the beginning of July, when gooseberries are ripe and plentiful.
Ingredients.—To every gallon of water allow 6 lbs. of green gooseberries, 3 lbs. of lump sugar.Mode.—This wine should be prepared from unripe gooseberries, in order to avoid the flavour which the fruit would give to the wine when in a mature state. Its briskness depends more upon the time of bottling than upon the unripe state of the fruit, for effervescing wine can be made from fruit that is ripe as well as that which is unripe. The fruit should be selected when it has nearlyattained its full growth, and consequently before it shows any tendency to ripen. Any bruised or decayed berries, and those that are very small, should be rejected. The blossom and stalk ends should be removed, and the fruit well bruised in a tub or pan, in such quantities as to insure each berry being broken without crushing the seeds. Pour the water (which should be warm) on the fruit, squeeze and stir it with the hand until all the pulp is removed from the skin and seeds, and cover the whole closely for 24 hours; after which, strain it through a coarse bag, and press it with as much force as can be conveniently applied, to extract the whole of the juice and liquor the fruit may contain. To every 40 or 50 lbs. of fruit one gallon more of hot water may be passed through themarc, or husks, in order to obtain any soluble matter that may remain, and be again pressed. The juice should be put into a tub or pan of sufficient size to contain all of it, and the sugar added to it. Let it be well stirred until the sugar is dissolved, and place the pan in a warm situation; keep it closely covered, and let it ferment for a day or two. It must then be drawn off into clean casks, placed a little on one side for the scum that arises to be thrown out, and the casks kept filled with the remaining “must,” that should be reserved for that purpose. When the active fermentation has ceased, the casks should be plugged upright, again filled, if necessary, the bungs be put in loosely, and, after a few days, when the fermentation is a little more languid (which may be known by the hissing noise ceasing), the bungs should be driven in tight, and a spile-hole made, to give vent if necessary. About November or December, on a clear fine day, the wine should be racked from its lees into clean casks, which may be rinsed with brandy. After a month, it should be examined to see if it is sufficiently clear for bottling; if not, it must be fined with isinglass, which may be dissolved in some of the wine: 1 oz. will be sufficient for 9 gallons. In bottling the wine, it will be necessary to wire the corks down, or to tie them down with string. Old champagne bottles are the best for this wine. In March or April, or when the gooseberry bushes begin to blossom, the wine must be bottled, in order to insure its being effervescing.Seasonable.—Make this the end of May or beginning of June, before the berries ripen.
By the addition of various store sauces, thickening and flavouring, good stock may be converted into good gravies. It should be borne in mind, however, that the goodness and strength of spices, wines, flavourings, &c., evaporate, and that they lose a great deal of their fragrance if added to the gravy a long time before they are wanted. If this point is attended to, a saving of one half the quantity of these ingredients will be effected, as, with long boiling, the flavour almost entirely passes away. The shank-bones of mutton, previously well soaked, will be found a great assistance in enriching gravies; a kidney or melt, beef skirt, trimmings of meat, &c. &c., answer very well when only a small quantity is wanted, and a good gravy need not necessarily be so very expensive; for economically-prepared dishes are oftentimes found as savoury and wholesome as dearer ones. The cook should also remember that the fragrance of gravies should not be overpowered by too much spice, or any strong essences, and that they should always be warmed in abain marie, after they are flavoured, or else in a jar or jug placed in a saucepan full of boiling water. The remains of roast-meat gravy should always be saved; as, when no meat is at hand, a very nice gravy in haste may be made from it, and when added to hashes, ragoûts, &c., is a great improvement.
Ingredients.—½ lb. of lean beef, ½ pint of cold water, 1 shalot or small onion, ½ a teaspoonful of salt, a little pepper, 1 tablespoonful of Harvey’s sauce or mushroom ketchup, ½ a teaspoonful of arrowroot.Mode.—Cut up the beef into small pieces, and put it, with the water, into a stewpan. Add the shalot and seasoning, and simmer gently for 3 hours, taking care that it does not boil fast. A short time before it is required, take the arrowroot, and having mixed it with a little cold water, pour it into the gravy, which keep stirring, adding the Harvey’s sauce, and just letting it boil. Strain off the gravy in a tureen, and serve very hot.Time.—3 hours.Average cost, 8d.per pint.
Ingredients.—½ lb. of shin of beef, ½ onion, ¼ carrot, 2 or 3 sprigs of parsley and savoury herbs, a piece of butter about the size of a walnut; cayenne and mace to taste, ¾ pint of water.Mode.—Cut up the meat into very small pieces, slice the onion and carrot, and put them into a small saucepan with the butter. Keep stirring over a sharp fire until they have taken a little colour, when add the water and the remaining ingredients. Simmer for ½ hour, skim well, strain, and flavour, when it will be ready for use.Time.—½ hour.Average cost, for this quantity, 5d.
Ingredients.—2 oz. of butter, 2 large onions, 2 lbs. of shin of beef, 2 small slices of lean bacon (if at hand), salt and whole pepper to taste, 3 cloves, 2 quarts of water. For thickening, 2 oz. of butter, 3 oz. of flour.Mode.—Put the butter into a stewpan; set this on the fire, throw in the onions cut in rings, and fry them a light brown; then add the beef and bacon, which should be cut into small square pieces; season, and pour in a teacupful of water; let it boil for about ten minutes, or until it is of a nice brown colour, occasionally stirring the contents. Now fill up with water in the above proportion; let it boil up, when draw it to the side of the fire to simmer very gently for 1½ hour; strain, and when cold, take off all the fat. In thickening this gravy, melt 3 oz. of butter in a stewpan, add 2 oz. of flour, and stir till of a light-brown colour; when cold, add it to the strained gravy, and boil it up quickly. This thickening may be made in larger quantities, and kept in a stone jar for use when wanted.Time.—Altogether, 2 hours.Average cost, 4d.per pint.
Ingredients.—2 large onions, 1 large carrot, 2 oz. of butter, 3 pints of boiling water, 1 bunch of savoury herbs, a wineglassful of good beer; salt and pepper to taste.Mode.—Slice, flour, and fry the onions and carrots in the butter until of a nice light-brown colour, then add the boiling water and the remaining ingredients; let the whole stew gently for about an hour, then strain, and when cold, skim off all the fat. Thicken it, and, if thought necessary, add a few drops of colouring.Time.—1 hour.Average cost, 2d.per pint.
Note.—The addition of a small quantity of mushroom ketchup or Harvey’s sauce very much improves the flavour of this gravy.
Ingredients.—Bones and trimmings of cold roast or boiled veal, 1½ pint of water, 1 onion, ¼ teaspoonful of minced lemon-peel, ¼ teaspoonful of salt, 1 blade of pounded mace, the juice of ¼ lemon; thickening of butter and flour.Mode.—Put all the ingredients into a stewpan, except the thickening and lemon-juice, and let them simmer very gently for rather more than 1 hour, or until the liquor is reduced to a pint, when strain through a hair sieve. Add a thickening of butter and flour, and the lemon-juice; set it on the fire, and let it just boil up, when it will be ready for use. It may be flavoured with a little tomato sauce, and, where a rather dark-coloured gravy is not objected to, ketchup, or Harvey’s sauce, may be added at pleasure.Time.—Rather more than 1 hour.Average cost, 3d.
Ingredients.—Bones and trimmings of the cooked joint intended for hashing, ¼ teaspoonful of salt, ¼ teaspoonful of whole pepper, ¼ teaspoonful of whole allspice, a small faggot of savoury herbs, ½ head of celery, 1 onion, 1 oz. of butter, thickening, sufficient boiling water to cover the bones.Mode.—Chop the bones in small pieces, and put them in a stewpan, with the trimmings, salt, pepper, spice, herbs, and celery. Cover with boiling water, and let the whole simmer gently for 1½ or 2 hours. Slice and fry the onion in the butter till it is of a pale brown, and mix it gradually with the gravy made from the bones; boil for ¼ hour, and strain into a basin; now put it back into the stewpan; flavour with walnut pickle or ketchup, pickled-onion liquor, or any store sauce that may be preferred. Thicken with a little butter and flour, kneaded together on a plate, and the gravy will be ready for use. After the thickening is added, the gravy should just boil, to take off the rawness of the flour.Time.—2 hours, or rather more.Average cost, 4d., exclusive of the bones and trimmings.
Ingredients.—Gravy, salt.Mode.—Put a common dish with a small quantity of salt in it under the meat, about a quarter of an hour before it is removed from the fire. When the dish is full, take it away, baste the meat, and pour the gravy into the dish on which the joint is to be served.
Ingredients.—Trimmings of venison, 3 or 4 mutton shank-bones, salt to taste, 1 pint of water, 2 teaspoonfuls of walnut ketchup.Mode.—Brown the trimmings over a nice clear fire, and put them in a stewpan with the shank-bones and water; simmer gently for 2 hours, strain and skim, and add the walnut ketchup and a seasoning of salt. Let it just boil, when it is ready to serve.Time.—2 hours.
Ingredients.—2 lbs. of shin of beef, ¼ lb. of lean ham, 1 onion or a few shalots, 2 pints of water, salt and whole pepper to taste, 1 blade of mace, a faggot of savoury herbs, ½ a large carrot, ½ a head of celery.Mode.—Cut up the beef and ham into small pieces, and slice the vegetables; take a jar, capable of holding two pints of water, and arrange therein, in layers, the ham, meat, vegetables, and seasoning, alternately, filling up with the above quantity of water; tie down the jar, or put a plate over the top, so that the steam may not escape; place it in the oven, and let it remain there from 6 to 8 hours; should, however, the oven be very hot, less time will be required. When sufficiently cooked, strain the gravy, and when cold, remove the fat. It may be flavoured with ketchup, wines, or any other store sauce that may be preferred. It is a good plan to put the jar in a cool oven over-night, to draw the gravy; and then it will not require so long baking the following day.Time.—From 6 to 8 hours, according to the oven.Average cost, 7d.per pint.
This is a utensil which will not be found in every kitchen; but it is a useful one where it is necessary to keep gravies hot for the purpose of pouring over various dishes as they are cooking. It is made of copper, and should, consequently, be heated over the hot-plate, if there be one, or a charcoal stove.
GRAVY-KETTLE.
GRAVY-KETTLE.
Ingredients.—The necks, feet, livers, and gizzards of the fowls, 1 slice of toasted bread, ½ onion, 1 faggot of savoury herbs, salt and pepper to taste, ½ pint of water, thickening of butter and flour, 1 dessertspoonful of ketchup.Mode.—Wash the feet of the fowls thoroughly clean, and cut them and the neck into small pieces. Put these into a stewpan with the bread, onion, herbs, seasoning, livers, and gizzards; pour the water over them and simmer gently for 1 hour. Now take out the liver, pound it, and strain the liquor to it. Add a thickening of butter and flour, and a flavouring of mushroom ketchup; boil it up and serve.Time.—1 hour.Average cost, 4d.per pint.
Ingredients.—2 lbs. of shin of beef, l large onion or a few shalots, a little flour, a bunch of savoury herbs, 2 blades of mace, 2 or 3 cloves, 4 whole allspice, ¼ teaspoonful of whole pepper, 1 slice of lean ham or bacon, ½ a head of celery (when at hand), 2 pints of boiling water; salt and cayenne to taste.Mode.—Cut, the beef into thin slices, as also the onions, dredge them with flour, and fry of a pale brown, but do not allow them to get black; pour in the boiling water, let it boil up, and skim. Add the remaining ingredients, and simmer the whole very gently for 2 hours, or until all the juices are extracted from the meat; put it by to get cold, when take off all the fat. This gravy may be flavoured with ketchup, store sauces, wine, or, in fact, anything that may give additional and suitable relish to the dish it is intended for.Time.—Rather more than 2 hours.Average cost, 8d.per pint.
Ingredients.—6 lbs. of shin of beef, a knuckle of veal weighing 5 lbs., a few pieces or trimmings, 2 slices of nicely-flavoured lean ham; ¼ lb. of butter, 4 onions, 4 carrots, 1 turnip, nearly a head of celery, 3 blades of mace, 6 cloves, a bunch of savoury herbs, seasoning of salt and pepper to taste, 3 lumps of sugar, 6 quarts of boiling soft water. It can be flavoured with ketchup, Leamington sauce, Harvey’s sauce, and a little soy.Mode.—Slightly brown the meat and ham in the butter, but do not let them burn. When this is done, pour to it the water, and as the scum rises, take it off; when no more appears, add all the other ingredients, and let the soup simmer slowly by the fire for 6 hours without stirring it any more from the bottom; take it off, and let it settle; skim off all the fat you can, and pass it through a sieve or cloth. When perfectly cold you can remove all the fat, and leave the sediment untouched, which serves very nicely for thick gravies, hashes, &c.Time.—7 hours.Average cost, 1s.per quart.Seasonableall the year.Sufficientfor 14 persons.
Ingredients.—2 slices of nicely-flavoured lean ham, any poultry trimmings, 3 lbs. of lean veal, a faggot of savoury herbs, including parsley, a few green onions (or 1 large onion may be substituted for these), a few mushrooms, when obtainable; 1 blade of mace, salt to taste, 3 pints of water.Mode.—Cut up the ham and veal into small square pieces, put these in a stewpan, moistening them with a small quantity of water; place them over the fire to draw down. When the bottom of the stewpan becomes covered with a white glaze, fill up with water in the above proportion; add the remaining ingredients, stew very slowly for 3 or 4 hours, and do not forget to skim well the moment it boils. Put it by, and when cold take off all the fat. This may be used for Béchamel, sauce tournée, and many other white sauces.Time.—3 or 4 hours.Average cost, 9d.per pint.
Ingredients.—To every lb. of fruit, weighed before being stoned, allow ¾ lb. of lump sugar.Mode.—Divide the greengages, take out the stones, and put them into a preserving-pan. Bring the fruit to a boil, then add the sugar, and keep stirring it over a gentle fire until it is melted. Remove all the scum as it rises, and, just before the jam is done, boil it rapidly for 5 minutes. To ascertain when it is sufficiently boiled, pour a little on a plate, and if the syrup thickens and appears firm, it is done. Have ready half the kernels blanched; put them into the jam, give them one boil, and pour the preserve into pots. When cold, cover down with oiled papers, and, over these, tissue paper brushed over on both sides with the white of an egg.Time.—¾ hour after the sugar is added.Average cost, from 6d.to 8d.per lb. pot.Sufficient.—Allow about 1½ pint of fruit for every lb. pot of jam.Seasonable.—Make this in August or September.
Ingredients.—1 pint of syrup, 1 quart of greengages.Mode.—Make a syrup, skim it well, and put in the greengages when the syrup is boiling, having previously removed the stalks and stones from the fruit. Boil gently for ¼ hour, or until the fruit is tender; but take care not to let it break, as the appearance of the dish would be spoiled were the fruit reduced to a pulp. Take the greengages carefully out, place them on a glass dish, boil the syrup for another 5 minutes, let it cool a little, pour over the fruit, and, when cold, it will be ready for use.Time.—¼ hour to simmer the fruit, 5 minutes the syrup.Average cost, in full season, 10d.Sufficientfor 4 or 5 persons.Seasonablein July, August, and September.
Ingredients.—To every lb. of sugar allow 1 lb. of fruit, ¼ pint of water.Mode.—For this purpose, the fruit must be used before it is quite ripe, and part of the stalk must be left on. Weigh the fruit, rejecting all that is in the least degree blemished, and put it into a lined saucepan with the sugar and water, which should have been previously boiledtogether to a rich syrup. Boil the fruit in this for 10 minutes, remove it from the fire, and drain the greengages. The next day, boil up the syrup and put in the fruit again, and let it simmer for 3 minutes, and drain the syrup away. Continue this process for 5 or 6 days, and the last time place the greengages, when drained, on a hair sieve, and put them in an oven or warm spot to dry; keep them in a box, with paper between each layer, in a place free from damp.Time.—10 minutes the first time of boiling.Seasonable.—Make this in August or September.
Ingredients.—To every lb. of fruit allow 1 lb. of loaf sugar, ¼ pint of water.Mode.—Boil the sugar and water together for about 10 minutes; divide the greengages, take out the stones, put the fruit into the syrup, and let it simmer gently until nearly tender. Take it off the fire, put it into a large pan, and, the next day, boil it up again for about 10 minutes with the kernels from the stones, which should be blanched. Put the fruit carefully into jars, pour over it the syrup, and, when cold, cover down, so that the air is quite excluded. Let the syrup be well skimmed both the first and second day of boiling, otherwise it will not be clear.Time.—10 minutes to boil the syrup; ¼ hour to simmer the fruit the first day, 10 minutes the second day.Average cost, from 6d.to 8d.per lb. pot.Sufficient.—Allow about 1 pint of fruit to fill a 1-lb. pot.Seasonable.—Make this in August or September.
Ingredients.—To each ½ gallon of water allow 1 heaped tablespoonful of salt; turnip-greens.Mode.—Wash the greens well in two or three waters, and pick off all the decayed and dead leaves; tie them in small bunches, and put them into plenty of boiling water, salted in the above proportion. Keep them boiling quickly, with the lid of the saucepan uncovered, and when tender, pour them into a colander; let them drain, arrange them in a vegetable-dish, remove the string that the greens were tied with, and serve.Time.—15 to 20 minutes.Average cost, 4d.for a dish for 3 persons.Seasonablein March, April, and May.
Ingredients.—Grouse; cayenne, salt, and pepper to taste; 1 lb. of rump-steak, ½ pint of well-seasoned broth, puff-paste.Mode.—Line the bottom of a pie-dish with the rump-steak cut into neat pieces, and, should the grouse be large, cut them into joints; but, if small, they may be laid in the pie whole; season highly with salt, cayenne, and black pepper; pour in the broth, and cover with a puff-paste; brush the crust over with the yolk of an egg, and bake from ¾ to 1 hour. If the grouse is cut into joints, the backbones and trimmings will make the gravy, by stewing them with an onion, a little sherry, a bunch of herbs, and a blade of mace: this should be poured in after the pie is baked.Time.—¾ to 1 hour.Average cost, exclusive of the grouse, which are seldom bought, 1s.9d.Seasonablefrom the 12th of August to the beginning of December.
ROAST GROUSE.
ROAST GROUSE.
Ingredients.—Grouse, butter, a thick slice of toasted bread.Mode.—Let the birds hang as long as possible; pluck and draw them; wipe, but do not wash them, inside and out, and truss them without the head, the same as for a roast fowl. Many persons still continue to truss them with the head under the wing, but the former is now considered the most approved method. Put them down to a sharp clear fire; keep them well basted the whole of the time they are cooking, and serve them on a buttered toast, soaked in the dripping-pan, with a little melted butter poured over them, or with bread-sauce and gravy.Time.—½ hour; if liked very thoroughly done, 35 minutes.Average cost, 2s.to 2s.6d.the brace; but seldom bought.Sufficient.—2 for a dish.Seasonablefrom the 12th of August to the beginning of December.
Grouse may be carved in the way firstdescribed in carving partridge. The backbone of the grouse is highly esteemed by many, and this part of many game birds is considered the finest-flavoured.