The Jewish Manual;

OR

Practical Information in Jewish And Modern Cookery,

With a Collection of Valuable Recipes & Hints Relating to the Toilette.



Edited by a Lady.



LONDON: 1846.



EDITOR'S PREFACE.

Among the numerous works on Culinary Science already in circulation, there have been none which afford the slightest insight to the Cookery of the Hebrew kitchen.

Replete as many of these are with information on various important points, they are completely valueless to the Jewish housekeeper, not only on account of prohibited articles and combinations being assumed to be necessary ingredients of nearly every dish, but from the entire absence of all the receipts peculiar to the Jewish people.

This deficiency, which has been so frequently the cause of inconvenience and complaint, we have endeavoured in the present little volume to supply. And in taking upon ourselves the responsibility of introducing it to the notice of our readers, we have been actuated by the hope that it will prove of some practical utility to those for whose benefit it is more particularly designed.

It has been our earnest desire to simplify as much as possible the directions given regarding the rudiments of the art, and to render the receipts which follow, clear, easy, and concise. Our collection will be found to contain all the best receipts, hitherto bequeathed only by memory or manuscript, from one generation to another of the Jewish nation, as well as those which come under the denomination of plain English dishes; and also such French ones as are now in general use at all refined modern tables.

A careful attention has been paid to accuracy and economy in the proportions named, and the receipts may be perfectly depended upon, as we have had the chief part of them tested in our own kitchen and under our own surveillance.

All difficult and expensive modes of cookery have been purposely omitted, as more properly belonging to the province of the confectioner, and foreign to the intention of this little work; the object of which is, to guide the young Jewish housekeeper in the luxury and economy of "The Table," on which so much of the pleasure of social intercourse depends.

The various acquirements, which in the present day are deemed essential to female education, rarely leave much time or inclination for the humble study of household affairs; and it not unfrequently happens, that the mistress of a family understands little more concerning the dinner table over which she presides, than the graceful arrangement of the flowers which adorn it; thus she is incompetent to direct her servant, upon whose inferior judgment and taste she is obliged to depend. She is continually subjected to impositions from her ignorance of what is required for the dishes she selects, while a lavish extravagance, or parsimonious monotony betrays her utter inexperience in all the minute yet indispensible details of elegant hospitality.

However, there are happily so many highly accomplished and intellectual women, whose example proves the compatability of uniting the cultivation of talents with domestic pursuits, that it would be superfluous and presumptuous were we here to urge the propriety and importance of acquiring habits of usefulness and household knowledge, further than to observe that it is the unfailing attribute of a superior mind to turn its attention occasionally to the lesser objects of life, aware how greatly they contribute to its harmony and its happiness.

The Cuisine of a woman of refinement, like her dress or her furniture, is distinguished, not for its costliness and profusion, but for a pervading air of graceful originality. She is quite sensible of the regard due to the reigning fashion of the day, but her own tasteful discrimination is always perceptible. She instinctively avoids every thing that is hackneyed, vulgar, and common place, and uniformly succeeds in pleasing by the judicious novelties she introduces.

We hope, therefore, that this unpretending little work may not prove wholly unacceptable, even to those ladies who are not of the Hebrew persuasion, as it will serve as a sequel to the books on cookery previously in their possession, and be the medium of presenting them with numerous receipts for rare and exquisite compositions, which if uncommemorated by the genius of Vatel, Ude, or Careme, are delicious enough not only to gratify the lovers of good cheer generally, but to merit the unqualified approbation of the most fastidious epicures.

We ought, perhaps, to apologize for the apparent incongruity of connecting the "Toilet" with the "Kitchen;" but the receipts and suggestions comprised in the Second Part of the work before us, will not, we trust, be considered misplaced in a volume addressed exclusively to the ladies.

Many of the receipts are for articles in common use, but which, with proper directions, are prepared with greater economy and in a superior manner at home; the others are all original receipts, many of them extremely ancient, and given to us by a person who can vouch for their efficacy from personal experience and observation.

We must now conclude our preliminary remarks, but cannot take leave of our patient readers without availing ourselves of the opportunity our editorial capacity affords, to express our hope, that with all its faults and deficiencies "The Jewish Manual" may prove to them a useful assistant, and be fortunate enough to meet with their lenient, kind, and favourable consideration.



CONTENTS.

* * * * *

PART I.

INTRODUCTION.

MISCELLANEOUS OBSERVATIONS FOR THE USE OF THE COOK

* * * * *

CHAPTER I. SOUPS

CHAPTER II. SAUCES AND FORCEMEAT

CHAPTER III. FISH

CHAPTER IV. MEATS AND POULTRY COOKED IN VARIOUS WAYS

CHAPTER V. VEGETABLES, OMELETTES, FONDEAUX, CROQUETTES, RISOLES, &C.

CHAPTER VI. PASTRY

CHAPTER VII. SWEET DISHES, PUDDINGS, JELLIES, CREAMS, CHARLOTTES, SOUFLES, GATEAUX, TRIFLES, CUSTARDS, CAKES, &C.

CHAPTER VIII. PRESERVES AND BOTTLING

CHAPTER IX. PICKLING

CHAPTER X. RECEIPTS FOR INVALIDS

APPENDIX

THE TOILETTE.

* * * * *

CHAPTER I. THE COMPLEXION, &c., &c.

CHAPTER II. THE HAIR

CHAPTER III. THE TEETH

CHAPTER IV. THE HANDS AND NAILS

CHAPTER V. DRESS

CHAPTER VI. EFFECTS OF DIET ON THE COMPLEXION

CHAPTER VII. INFLUENCE OF THE MIND AS REGARDS BEAUTY



GLOSSARY.

Aspie, a term used for savoury jelly, in which cold poultry, meat, &c., is often served.

Bain-Marie. This is a large pan filled with boiling water, in which several saucepans can be placed when their contents are required to be kept hot without boiling—this is a useful article in a kitchen, where the manner in which sauces are prepared is considered deserving of attention.

Bechamel, a superior kind of white sauce, used in French cookery.

Blanquette, a kind of fricassee with a white sauce.

Bola-d'amour, a very rich and expensive Spanish confection.

Bolas, a kind of rich cake or pudding.

Cassereet, a sauce prepared from the cassada, a West Indian plant—it must be used with moderation.

Casserole, a name given to a crust formed of rice baked, and then filled with mince, fricassee, or fruit.

Chorissa, a sausage peculiar to the Jewish kitchen, of delicate and piquante flavour.

Consomme, is a term now used for stock—it is a clear strong broth, forming the basis of all soups, sauces, gravies, &c.

Croquettes and Risoles; preparations of forcemeat, formed into fancy shapes, and fried.

Croutons, sippets of bread or toast, to garnish hashes, salmis, &c., are so called.

Doce, a mixture of sugar with almonds or cocoa-nut.

Entrees. These are side-dishes, for the first course, consisting of cutlets, vol au vents, fricassees, fillets, sweetbreads, salmis, scallops, &c., &c.

Entremets. These are side-dishes for the second course; they comprise dressed vegetables, puddings, gateaux, pastries, fritters, creams, jellies, timbales, &c.

Farcie, a French term for forcemeat; it is a mixture of savoury ingredients, used for croquettes, balls, &c. Meat is by no means a necessary ingredient, although the English word might seem to imply the contrary.

Fondeaux, and Fondus, are savoury kinds of soufles.

Fricandeaux, a term for small well-trimmed pieces of meat, stewed in various ways.

Fricassee. This is a name used for delicate stews, when the articles are cut in pieces.

Fricandelles. These are very small fricandeaux, two or three of which are served on one dish, and they sometimes also are delicate, but highly-flavoured minces, formed into any approved shapes.

Flanks are large standing side-dishes.

Gateaux, is a kind of cake or pudding.

Hors d'oeuvres. These are light entrees in the first course; they are sometimes called assiettes volantes; they are handed during the first course; they comprise anchovies, fish salads, patties of various kinds, croquettes, risolles, maccaroni, &c.

Maigre, made without meat.

Matso, Passover cakes.

Miroton, a savoury preparation of veal or poultry, formed in a mould.

Nouilles, a kind of vermicelli paste.

Pique, a French term used to express the process of larding. The French term is a preferable one, as it more clearly indicates what is meant.

Puree is a term given to a preparation of meat or vegetables, reduced to a pulp, and mixed with any kind of sauce, to the consistency of thick cream. Purees of vegetables are much used in modern cookery, to serve with cutlets, callops, &c.

Ramekin, a savoury and delicate preparation of cheese, generally served in fringed paper cases.

Releves, or Removes, are top and bottom dishes, which replace the soup and fish.

Salmis, a hash, only a superior kind, being more delicately seasoned, and usually made of cold poultry.

Soufles, a term applied to a very light kind of pudding, made with some farinaceous substance, and generally replaces the roast of a second course.

Timbale, a shape of maccaroni or rice made in a mould.

Vol-au-vent. This is a sort of case, made of very rich puff paste, filled with delicate fricassee of fish, meat, or poultry, or richly stewed fruits.

Veloute, an expensive white sauce.



OBSERVATIONS FOR THE USE OF THE COOK.

The receipts we have given are capable of being varied and modified by an intelligent pains-taking cook, to suit the tastes of her employers.

Where one receipt has been thought sufficient to convey the necessary instruction for several dishes, &c., &c., it has not been repeated for each respectively, which plan will tend to facilitate her task.

We might, had we been inclined, have increased our collection considerably by so doing, but have decided, from our own experience, that it is preferable to give a limited number clearly and fully explained, as these will always serve as guides and models for others of the same kind.

The cook must remember it is not enough to have ascertained the ingredients and quantities requisite, but great care and attention must be paid to the manner of mixing them, and in watching their progress when mixed and submitted to the fire.

The management of the oven and the fire deserve attention, and cannot be regulated properly without practice and observation.

The art of seasoning is difficult and important.

Great judgment is required in blending the different spices or other condiments, so that a fine flavour is produced without the undue preponderance of either.

It is only in coarse cooking that the flavour of onions, pepper, garlic, nutmeg, and eschalot is permitted to prevail. As a general rule, salt should be used in moderation.

Sugar is an improvement in nearly all soups, sauces, and gravies; also with stewed vegetables, but of course must be used with discretion.

Ketchups, Soy, Harvey's sauce, &c., are used too indiscrimately by inferior cooks; it is better to leave them to be added at table by those who approve of their flavour.

Any thing that is required to be warmed up a second time, should be set in a basin placed in a bain-marie, or saucepan, filled with boiling water, but which must not be allowed to boil; or the article will become hardened and the sauce dried up.

To remove every particle of fat from the gravies of stews, &c., a piece of white blotting-paper should be laid on the surface, and the fat will adhere to it; this should be repeated two or three times.

It is important to keep saucepans well skimmed; the best prepared dish will be spoiled by neglect on this point.

The difference between good and bad cookery is particularly discernible in the preparation of forcemeats. A common cook is satistified if she chops or minces the ingredients and moistens them with an egg scarcely beaten, but this is a very crude and imperfect method; they should be pounded together in a mortar until not a lump or fibre is perceptible. Further directions will be given in the proper place, but this is a rule which must be strictly attended to by those who wish to attain any excellence in this branch of their art.

Eggs for forcemeats, and for every description of sweet dishes, should be thoroughly beaten, and for the finer kinds should be passed through a sieve.

A trustworthy zealous servant must keep in mind, that waste and extravagance are no proofs of skill. On the contrary, GOOD COOKERY is by no means expensive, as it makes the most of every thing, and furnishes out of simple and economical materials, dishes which are at once palatable and elegant.



CHAPTER I.

Soups.

STOCK OR CONSOMME.

This is the basis of all kinds of soup and sauces. Shin of beef or ox-cheek make excellent stock, although good gravy-beef is sometimes preferred; the bones should always be broken, and the meat cut up, as the juices are better extracted; it is advisable to put on, at first, but very little water, and to add more when the first quantity is nearly dried up. The time required for boiling depends upon the quantity of meat; six pounds of meat will take about five hours; if bones, the same quantity will require double the time.

Gravy beef with a knuckle of veal makes a fine and nutritious stock; the stock for white soups should be prepared with veal or white poultry. Very tolerable stock can be procured without purchasing meat expressly for the purpose, by boiling down bones and the trimmings of meat or poultry.

The liquor in which beef or mutton intended for the table has been boiled, will also, with small additions and skilful flavoring, make an excellent soup at a trifling expense.

To thicken soups, mix a little potatoe-flour, ground rice, or pounded vermicelli, in a little water, till perfectly smooth; add a little of the soup to it in a cup, until sufficiently thin, then pour it into the rest and boil it up, to prevent the raw taste it would otherwise have; the presence of the above ingredients should not be discovered, and judgment and care are therefore requisite.

If colouring is necessary, a crust of bread stewed in the stock will give a fine brown, or the common browning may be used; it is made in the following manner:

Put one pound of coarse brown sugar in a stew-pan with a lump of clarified suet; when it begins to froth, pour in a wine-glass of port wine, half an ounce of black pepper, a little mace, four spoonsful of ketchup or Harvey's sauce, a little salt, and the peel of a lemon grated; boil all together, let it grow cold, when it must be skimmed and bottled for use.

It may also be prepared as required, by putting a small piece of clarified fat with one ounce of coarse sugar, in an iron spoon, melting them together, and stirring in a little ketchup and pepper.

When good stock or consomme is prepared, it is very easy to form it into any kind of soup or sauce that may be required.

* * * * *

GRAVY SOUP.

Take about three quarts of any strong stock, seasoned with a bunch of sweet herbs, a carrot, turnip, and a head of celery, which must not be served in the soup. Vermicelli, maccaroni, or thin slices of carrot and small sippets of fried bread cut in fancy shapes, are usually served in this soup.

* * * * *

MOCK TURTLE.

Half boil a well-cleaned calf's head, then cut off all the meat in small square pieces, and break the bones; return it to the stew-pan, with some good stock made of beef and veal; dredge in flour, add fried shalot, pepper, parsley, tarragon, a little mushroom ketchup, and a pint of white wine; simmer gently until the meat is perfectly soft and tender. Balls of force-meat, and egg-balls, should be put in a short time before serving; the juice of a lemon is considered an improvement.

* * * * *

MULIGATAWNY SOUP.

Take two chickens, cut them up small, as if for fricassee, flour them well, put them in a saucepan with four onions shred, a piece of clarified fat, pepper, salt, and two table spoonsful of curry powder; let it simmer for an hour, then add three quarts of strong beef gravy, and let it continue simmering for another hour; before sent to table the juice of a lemon should be stirred in it; some persons approve of a little rice being boiled with the stock, and a pinch of saffron is also sometimes added.

* * * * *

ENGLISH MULIGATAWNY.

Take a knuckle of veal, stew it till half done, then cut off the greatest part of the meat, and continue to stew down the bone in the stock, the meat must be cut into small pieces and fried with six onions thinly sliced, and a table spoonful of curry powder, a desert spoonful of cayenne pepper and salt, add the stock and let the whole gently simmer for nearly an hour, flavouring it with a little Harvey's sauce and lemon pickle.

* * * * *

SOUP A LA JULIENNE.

Take a variety of vegetables: such as celery, carrots, turnips, leeks, cauliflower, lettuce, and onions, cut them in shreds of small size, place them in a stew-pan with a little fine salad oil, stew them gently over the fire, adding weak broth from time to time; toast a few slices of bread and cut them into pieces the size and shape of shillings and crowns, soak them in the remainder of the broth, and when the vegetables are well done add all together and let it simmer for a few minutes; a lump of white sugar, with pepper and salt are sufficient seasoning.

* * * * *

SOUPE A LA TURQUE.

Make a good gravy from shin of beef, and cut up very small various sorts of vegetables of whatever may be in season, add spices, pepper, and salt; when it is all stewed well down together, set it to cool and take off the fat, then place it again on the fire to boil, and add to two quarts of soup, one quarter of a pound of rice, beat two yolks of eggs with a little of the stock, and when the rice is quite tender, stir them into the soup, taking the precaution not to let the soup boil, and to stir always the same way.

* * * * *

PEPPER POT.

Cut small pieces of any vegetables, and add pieces of smoked or salt beef, and also of any cold poultry, roast beef or mutton, stew all these together in two or three quarts of water, according to the quantity of meat, &c. It must be seasoned highly with whole peppers, allspice, mace, Jamaica pickles, and salt; it must be thoroughly stewed, and served, without straining, in a tureen.

* * * * *

POTATOE SOUP.

Grate a pound of fine potatoes in two quarts of water, add to it the trimmings of any meat, amounting to about a pound in quantity, a cup of rice, a few sweet herbs, and a head of celery, stew well till the liquor is considerably reduced, then strain it through a sieve; if, when strained, it is too thin and watery, add a little thickening; it should be flavoured only with white pepper and salt.

* * * * *

SOUP CRESSY.

Grate six carrots, and chop some onions with a lettuce, adding a few sweet herbs, put them all into a stewpan, with enough of good broth to moisten the whole, adding occasionally the remainder; when nearly done, put in the crumb of a French roll, and when soaked, strain the whole through a sieve, and serve hot in a tureen.

* * * * *

CARROT SOUP.

Take a dozen carrots scraped clean, rasp them, but do not use the core, two heads of celery, two onions thinly sliced, season to taste, and pour over a good stock, say about two quarts, boil it, then pass it through a sieve; it should be of the thickness of cream, return it to the saucepan, boil it up and squeeze in a little lemon juice, or add a little vinegar.

* * * * *

PALESTINE SOUP.

Stew a knuckle of veal, and a calf's foot, and one pound of chorissa, and a large fowl, in four quarts of water, add a piece of fresh lemon peel, six Jerusalem artichokes, a bunch of sweet herbs, a little salt and white pepper, and a little nutmeg, and a blade of mace; when the fowl is thoroughly done, remove the white parts to prepare for thickening, and let the rest continue stewing till the stock is sufficiently strong, the white parts of the fowl must be pounded and sprinkled with flower or ground rice, and stirred in the soup after it has been strained, until it thickens.

* * * * *

A SIMPLE WHITE SOUP.

Break a knuckle of veal, place it in a stewpan, also a piece of chorissa, a carrot, two onions, three or four turnips, and a blade of mace, pour over two or three quarts of water or weak broth, season with salt, a sprig of parsley, and whole white pepper; when sufficiently boiled, skim and strain it, and thicken with pounded vermicelli.

* * * * *

VERMICELLI SOUP.

Make a fine strong stock from the shin of beef, or any other part preferred, and add, a short time before serving, a handful of vermicelli, which should be broken, so that it may be in pieces of convenient length, the stock should be more or less flavoured with vegetables, and herbs, according to taste.

* * * * *

MATSO SOUP.

Boil down half a shin of beef, four pounds of gravy beef, and a calf's foot may be added, if approved, in three or four quarts of water; season with celery, carrots, turnips, pepper and salt, and a bunch of sweet herbs; let the whole stew gently for eight hours, then strain and let it stand to get cold, when the fat must be removed, then return it to the saucepan to warm up. Ten minutes before serving, throw in the balls, from which the soup takes its name, and which are made in the following manner:

Take half a pound of matso flour, two ounces of chopped suet, season with a little pepper, salt, ginger, and nutmeg; mix with this, four beaten eggs, and make it into a paste, a small onion shred and browned in a desert spoonful of oil is sometimes added; the paste should be made into rather large balls, and care should be taken to make them very light.

* * * * *

TOMATA SOUP.

Take a dozen unpealed tomatas, with a bit of clarified suet, or a little sweet oil, and a small Spanish onion; sprinkle with flour, and season with salt and cayenne pepper, and boil them in a little gravy or water; it must be stirred to prevent burning, then pass it through a sieve, and thin it with rich stock to the consistency of winter pea-soup; flavour it with lemon juice, according to taste, after it has been warmed up and ready for serving.

* * * * *

ALMONDEGOS SOUP: A SUPERIOR WHITE SOUP.

Put a knuckle of veal and a calf's foot into two quarts of water, with a blade of mace and a bunch of sweet herbs, a turnip, a little white pepper, and salt; when sufficiently done, strain and skim it, and add balls of forced meat, and egg balls. A quarter of an hour before serving beat up the yolks of four eggs with a desert spoonful of lemon juice, and three ounces of sweet almonds blanched and beaten with a spoonful of powdered white sugar. This mixture is to be stirred into the soup till it thickens, taking care to prevent its curdling.

* * * * *

A FINE VEGETABLE OR FRENCH SOUP.

Take two quarts of strong stock made of gravy beef, add to this, carrots, turnips, leek, celery, brocoli, peas and French beans, all cut as small as possible, add a few lumps of white sugar, pepper, and salt, let it simmer till the vegetables are perfectly soft, and throw in a few force-meat balls.

* * * * *

ASPARAGUS SOUP.

Take eight pounds of gravy beef, with five pints of water, a few sweet herbs, and an onion shred, with a little pepper and salt; when the strength of the meat is sufficiently extracted, strain off the soup, and add to it a bundle of asparagus, cut small, with a little chopped parsley and mint; the asparagus should be thoroughly done. A few minutes before serving, throw in some fried bread cut up the size of dice; pound a little spinach to a pulp, and squeeze it through a cloth, stir about a tea-cup full of this essence into the soup, let it boil up after to prevent a raw taste.

* * * * *

SOUP MAIGRE.

Chop three lettuces, a large handful of spinach, a little chervil, a head of celery, two or three carrots, and four onions, put them on the fire with half a pound of butter, and let them fry till slightly browned, season with a little salt, sifted white sugar, and white pepper, stew all gently in five pints of boiling water for about two hours and a half, and just before serving the soup, thicken it with the beaten yolks of four eggs, mixed first with a little of the soup, and then stirred into the remainder.

* * * * *

SUMMER PEA SOUP.

Take a peck of peas, separate the old from the young, boil the former till they are quite tender in good stock, then pass them through a sieve, and return them to the stock, add the young peas, a little chopped lettuce, small pieces of cucumber fried to a light brown, a little bit of mint, pepper, and salt; two or three lumps of sugar give a fine flavor.

* * * * *

WINTER PEA SOUP.

Soak a quart of white peas in water, boil them till soft, in as much water as will cover them, pass them through a sieve, and add them to any broth that may be ready, a little piece of chorissa or smoked beef will improve the flavour; this soup should be served with mint and fried bread.

* * * * *

GIBLET SOUP.

Add to a fine strong well-seasoned beef stock, of about three quarts, two sets of giblets, which should be previously stewed separately in one quart of water (the gizzards require scalding for some time before they are put in with the rest); white pepper, salt, and the rind of lemon should season them; when they are tender, add them with their gravy to the stock, and boil for about ten minutes together, then stir in a glass of white wine, a table spoonful of mushroom ketchup, and the juice of half a lemon; it will require to be thickened with a little flour browned; the giblets are served in the soup.

* * * * *

BARLEY SOUP.

Put in a stew-pan, a knuckle of mutton, or four pounds of the neck, with three quarts of water, boil it gently and keep it well skimmed; a sprig of parsley, a couple of sliced turnips, a carrot, an onion or more, if approved, with a little white pepper and salt, are sufficient seasoning, a breakfast cup full of barley should be scalded and put in the stew-pan with the meat, if when done, the soup is thin and watery, a little prepared barley, mixed smoothly, should be stirred in.

* * * * *

SOUP DE POISSON, OR FISH SOUP.

Make a good stock, by simmering a cod's-head in water, enough to cover the fish; season it with pepper and salt, mace, celery, parsley, and a few sweet herbs, with two or three onions, when sufficiently done, strain it, and add cutlets of fish prepared in the following manner: cut very small, well-trimmed cutlets from any fish, sole or brill are perhaps best suited; stew them in equal quantities of water and wine, but not more than will cover them, with a large lump of butter, and the juice of a lemon; when they have stewed gently for about fifteen or twenty minutes, add them to the soup, which thicken with cream and flour, serve the soup with the cutlets in a tureen; force-meat balls of cod's liver are sometimes added.

* * * * *

OX TAIL SOUP.

Have two well cleaned tails and a neat's foot, cut them in small joints and soak them in water, put them in a stew-pan with a large piece of clarified suet or fat, and let them simmer for ten minutes, then put to them between three and four quarts of cold water, four onions, a bunch of sweet herbs, a carrot, a turnip, a head of celery, and season with whole pepper, allspice, two or three cloves, and salt; let it stew till the meat is tender enough to leave the bones, then remove it from them, as the bones are unsightly in the soup; thicken if necessary with browned flour, and just before serving, add a glass or more of port wine, and a little mushroom ketchup.



CHAPTER II.

Sauces.

A RICH BROWN GRAVY.

Take a little good beef consomme, or stock, a small piece of smoked beef, or chorissa, a lemon sliced, some chopped shalots, a couple of onions shred, a bay leaf, two or three cloves, and a little oil; simmer gently, and add a little minced parsley, and a few chopped mushrooms: skim and strain.

* * * * *

SAUCE PIQUANTE.

The above may be rendered a Sauce Piquante by substituting a little vinegar, whole capers, allspice, and thyme, instead of the smoked beef and lemon; a few onions and piccalilli chopped finely, is a great addition when required to be very piquante.

A sauce like the above is very good to serve with beef that has been boiled for broth.

* * * * *

A GOOD GRAVY FOR ROAST FOWLS.

Take a little stock, squeeze in the juice of a lemon, add a little mushroom powder, cayenne pepper and salt; thicken with flour.

* * * * *

ANOTHER EXCELLENT RECEIPT.

Chop some mushrooms, young and fresh, salt them, and put them into a saucepan with a little gravy, made of the trimmings of the fowl, or of veal, a blade of mace, a little grated lemon peel, the juice of one lemon; thicken with flour, and when ready to serve, stir in a table-spoonful of white wine.

* * * * *

EGG SAUCE: A FINE WHITE SAUCE FOR BOILED CHICKENS, TURKEYS, OR WHITE FRICASSEES.

Beat up the yolks of four eggs with the juice of a fine lemon, a tea-spoonful of flour, and a little cold water, mix well together, and set it on the fire to thicken, stirring it to prevent curdling. This sauce will be found excellent, if not superior, in many cases where English cooks use melted butter. If capers are substituted for the lemon juice, this sauce will be found excellent for boiled lamb or mutton.

* * * * *

CELERY SAUCE.

Cut in small pieces from about four to five heads of celery, which if not very young must be peeled, simmer it till tender in half a pint of veal gravy, if intended for white sauce, then add a spoonful of flour, the yolks of three eggs, white pepper, salt, and the juice of one lemon, these should be previously mixed together with a little water till perfectly smooth and thin, and be stirred in with the sauce; cream, instead of eggs, is used in English kitchens.

* * * * *

TOMATO SAUCE.

Skin a dozen fine tomatos, set them on the fire in a little water or gravy, beat them up with a little vinegar, lemon juice, cayenne pepper, and salt; some persons like the yolk of an egg, well beaten added. Strain or not, as may be preferred.

* * * * *

GRAVY FOR A FOWL, WHEN THERE IS NO STOCK TO MAKE IT WITH.

Take the feet, wash them, cut them small, also the neck and gizzard; season them with pepper and salt, onion, and parsley, let them simmer gently for some time, in about a breakfast-cup of water, then strain, thicken with flour, and add a little browning, and if liked, a small quantity of any store sauce at hand, and it will prove an excellent sauce.

* * * * *

SAVOURY JELLY, FOR COLD PIES, OR TO GARNISH COLD POULTRY.

Have a bare knuckle of veal, and a calf's foot or cow heel; put it into a stew-pan with a thick slice of smoked beef, a few herbs, a blade of mace, two or three onions, a little lemon peel, pepper and salt, and three or four pints of water (the French add a little tarragon vinegar). When it boils skim it, and when cold, if not clear, boil it a few minutes with the white and shell of an egg, and pass it through a jelly bag, this jelly with the juice of two or three lemons, and poured into a mould, in which are put the yolks of eggs boiled hard, forms a pretty supper dish.

* * * * *

A FINE SAUCE FOR STEAKS.

Throw into a saucepan a piece of fat the size of an egg, with two or three onions sliced, let them brown; add a little gravy, flour, a little vinegar, a spoonful of mustard, and a little cayenne pepper, boil it and serve with the steaks.

* * * * *

A FISH SAUCE WITHOUT BUTTER.

Put on, in a small saucepan, a cup of water, well flavored with vinegar, an onion chopped fine, a little rasped horse-radish, pepper, and two or three cloves, and a couple of anchovies cut small, when it has boiled, stir carefully in the beaten yolks of two eggs, and let it thicken, until of the consistency of melted butter.

* * * * *

A FINE FISH SAUCE.

One teacup full of walnut pickle, the same of mushroom ditto, three anchovies pounded, one clove of garlic pounded, half a tea-spoonful of cayenne pepper, all mixed well together, and bottled for use.

* * * * *

A NICE SAUCE TO THROW OVER BROILED MEATS.

Beat up a little salad-oil with a table-spoonful of vinegar, mustard, pepper and salt, and then stir in the yolk of an egg; this sauce should be highly seasoned. A sauce of this description is sometimes used to baste mutton while roasting, the meat should be scored in different places to allow the sauce to penetrate.

* * * * *

SAUCE FOR DUCKS.

A little good gravy, with a glass of port wine, the juice of a lemon, highly seasoned with cayenne pepper.

* * * * *

BREAD SAUCE.

Take a large onion and boil it, with a little pepper till quite soft, in milk, then take it out, and pour the milk over grated stale bread, then boil it up with a piece of butter, and dredge it with flour; it should be well beaten up with a silver fork.

The above can be made without butter or milk: take a large onion, slice it thin, put it into a little veal gravy, add grated bread, pepper, &c., and the yolk and white of an egg well beaten.

* * * * *

APPLE SAUCE FOR GOOSE.

Slice some apples, put them in a little water to simmer till soft, beat them to a pulp; some consider a little powdered sugar an improvement, but as the acid of the apples is reckoned a corrective to the richness of the goose, it is usually preferred without.

* * * * *

MINT SAUCE.

Mix vinegar with brown sugar, let it stand about an hour, then add chopped mint, and stir together.

* * * * *

ONION SAUCE.

Slice finely, and brown in a little oil, two or three onions; put them in a little beef gravy, and add cayenne pepper, salt, and the juice of a lemon. This is a nice sauce for steaks.

* * * * *

OILED BUTTER.

Put some good butter into a cup or jar, and place it before the fire till it becomes an oil, then pour it off, so that all sediment may be avoided.

* * * * *

TO DRAW GOOD GRAVY.

* * * * *

Cut some gravy beef into small pieces, put them in a jar, and set it in a saucepan of cold water to boil gently for seven or eight hours, adding, from time to time, more water as the original quantity boils away. The gravy thus made will be the essence of the meat, and in cases where nutriment is required in the smallest compass, will be of great service. Soups are stronger when the meat is cut, and gravy drawn before water is added.

* * * * *

TRUFFLE SAUCE.

Peel and slice as many truffles as required, simmer them gently with a little butter, when they are tender, add to them good white or brown consomme, lemon juice, pepper, salt, nutmeg, and a very little white wine.

* * * * *

MUSHROOM SAUCE.

Take about a pint of fine young button mushrooms, let them stew gently in a white veal gravy seasoned with salt, pepper, a blade of mace, and if approved, the grated peel of half a lemon, it should be thickened with flour and the yolk of an egg stirred in it, just before serving; English cooks add cream to this sauce.

* * * * *

SWEET SAUCE.

The usual way of making sauces for puddings, is by adding sugar to melted butter, or thin egg sauce, flavoring it with white wine, brandy, lemon peel, or any other flavor approved of.

* * * * *

MELTED BUTTER.

Although this sauce is one of the most simple, it is very rarely that it is well made. Mix with four ounces of butter, a desert spoonful of flour, when well mixed, add three table spoonsful of water, put it into a clean saucepan kept for the purpose, and stir it carefully one way till it boils; white sauce to throw over vegetables served on toast, is made in the same way, only putting milk and water, instead of water only.

* * * * *

SAUCE WITHOUT BUTTER FOR BOILED PUDDINGS.

Mix a table-spoonful of flour, with two of water, add a little wine, lemon peel grated, a small bit of clarified suet, of the size of a walnut, grated nutmeg, and sugar, put on in a saucepan, stirring one way, and adding water if too thick, lemon juice, or essence of noyeau, or almonds may be substituted to vary the flavour.

* * * * *

SAUCE ROBERT FOR STEAKS.

Chop up some onions, throw them into a saucepan with a bit of clarified fat, let them fry till brown, then add pepper, salt, a little gravy, mustard, lemon juice, and vinegar; boil it all, and pour over the steaks.

* * * * *

CAPER SAUCE.

This is merely melted butter with a few pickled capers simmered in it, or they may be put into a sauce made of broth thickened with egg, and a little flour.

* * * * *

SAVORY HERB POWDER.

It is useful to select a variety of herbs, so that they may always be at hand for use: the following are considered to be an excellent selection, parsley, savory, thyme, sweet majoram, shalot, chervil, and sage, in equal quantities; dry these in the oven, pound them finely and keep them in bottles well stopped.

* * * * *

SEASONING FOR DUCKS AND GEESE.

Mix chopped onion with an equal quantity of chopped sage, three times as much grated stale bread, a little shred suet, pepper, salt, and a beaten egg to bind it, this is generally used for geese and ducks, the onions are sometimes boiled first to render them less strong.

* * * * *

ENGLISH EGG SAUCE.

Boil two eggs hard, chop them finely, and warm them up in finely made melted butter, add a little white pepper, salt, a blade of mace, and a very small quantity of nutmeg.

* * * * *

SAUCE A LA TARTARE.

Mix the yolk of an egg with oil, vinegar, chopped parsley, mustard, pepper, and salt; a spoonful of pate de diable or French mustard, renders the sauce more piquante.

* * * * *

A FINE SAUCE FOR ROAST MUTTON.

Mix a little port wine in some gravy, two table-spoonfuls of vinegar, one of oil, a shalot minced, and a spoonful of mustard, just before the mutton is served, pour the sauce over it, then sprinkle it with fried bread crumbs, and then again baste the meat with the sauce; this is a fine addition to the mutton.

* * * * *

ASPARAGUS SAUCE, TO SERVE WITH LAMB CHOPS.

Cut some asparagus, or sprew, into half inch lengths, wash them, and throw them into half a pint of gravy made from beef, veal, or mutton thickened, and seasoned with salt, white pepper, and a lump of white sugar, the chops should be delicately fried and the sauce served in the centre of the dish.

* * * * *

BROWN CUCUMBER SAUCE.

Peel and cut in thick slices, one or more fresh cucumbers, fry them until brown in a little butter, or clarified fat, then add to them a little strong beef gravy, pepper, salt, and a spoonful of vinegar; some cooks add a chopped onion browned with the cucumbers.

* * * * *

WHITE CUCUMBER SAUCE.

Take out the seeds of some fresh young cucumbers, quarter them, and cut them into pieces of two inch lengths, let them lay for an hour in vinegar and water, then simmer them till thoroughly soft, in a veal broth seasoned with pepper, salt, and a little lemon juice; when ready for serving, pour off the gravy and thicken it with the yolks of a couple of eggs stirred in, add it to the saucepan; warm up, taking care that it does not curdle.

* * * * *

BROWNED FLOUR FOR MAKING SOUPS AND GRAVIES DARK AND THICK.

Spread flour on a tin, and place it in a Dutch oven before the fire, or in a gentle oven till it browns; it must often be turned, that the flour may be equally coloured throughout. A small quantity of this prepared and laid by for use, will be found useful.

* * * * *

BROWNED BREAD CRUMBS.

Grate into fine crumbs, about five or six ounces of stale bread, and brown them in a gentle oven or before the fire; this is a more delicate way of browning them than by frying.

* * * * *

CRISPED PARSLEY.

Wash and drain a handful of fresh young sprigs of parsley, dry them with a cloth, place them before the fire on a dish, turn them frequently, and they will be perfectly crisp in ten minutes.

* * * * *

FRIED PARSLEY.

When the parsley is prepared as above, fry it in butter or clarified suet, then drain it on a cloth placed before the fire.

* * * * *

BREAD CRUMBS FOR FRYING.

Cut slices of bread without crust, and dry them gradually in a cool oven till quite dry and crisp, then roll them into fine crumbs, and put them in a jar for use.

* * * * *

SPINACH GREEN.

Pound to a pulp in a mortar a handful of spinach, and squeeze it through a hair sieve; then put it into a cup or jar, and place it in a basin of hot water for a few minutes, or it may be allowed to simmer on the fire; a little of this stirred into spring soups, improve their appearance.

* * * * *

VELOUTE, BECHAMEL.

These preparations are so frequently mentioned in modern cookery, that we shall give the receipts for them, although they are not appropriate for the Jewish kitchen. Veloute is a fine white sauce, made by reducing a certain quantity of well-flavoured consomme or stock, over a charcoal fire, and mixing it with boiling cream, stirring it carefully till it thickens.

Bechamel is another sort of fine white stock, thickened with cream, there is more flavouring in this than the former, the stock is made of veal, with some of the smoked meats used in English kitchens, butter, mace, onion, mushrooms, bay leaf, nutmeg, and a little salt. An excellent substitute for these sauces can in Jewish kitchens be made in the following way:

Take some veal broth flavored with smoked beef, and the above named seasonings, then beat up two or three yolks of eggs, with a little of the stock and a spoonful of potatoe flour, stir this into the broth, until it thickens, it will not be quite as white, but will be excellent.

* * * * *

FORCEMEAT OR FARCIE.

Under this head is included the various preparations used for balls, tisoles, fritters, and stuffings for poultry and veal, it is a branch of cooking which requires great care and judgment, the proportions should be so blended as to produce a delicate, yet savoury flavor, without allowing any particular herb or spice to predominate.

The ingredients should always be pounded well together in a mortar, not merely chopped and moistened with egg, as is usually done by inexperienced cooks; forcemeat can be served in a variety of forms, and is so useful a resource, that it well repays the attention it requires.

* * * * *

A SUPERIOR FORCEMEAT FOR RISOLLES, FRITTERS, AND SAVORY MEAT BALLS.

Scrape half a pound of the fat of smoked beef, and a pound of lean veal, free from skin, vein, or sinew, pound it finely in a mortar with chopped mushrooms, a little minced parsley, salt and pepper, and grated lemon peel, then have ready the crumb of two French rolls soaked in good gravy, press out the moisture, and add the crumb to the meat with three beaten eggs; if the forcemeat is required to be very highly flavored, the gravy in which the rolls are soaked should be seasoned with mushroom powder; a spoonful of ketchup, a bay leaf, an onion, pepper, salt, and lemon juice, add this panada to the pounded meat and eggs, form the mixture into any form required, and either fry or warm in gravy, according to the dish for which it is intended.

Any cold meats pounded, seasoned, and made according to the above method are excellent; the seasoning can be varied, or rendered simpler if required.

* * * * *

COMMON VEAL, STUFFING.

Have equal quantities of finely shred suet and grated crumbs of bread, add chopped sweet herbs, grated lemon peel, pepper, and salt, pound it in a mortar; this is also used for white poultry, with the addition of a little grated smoked beef, or a piece of the root of a tongue pounded and mixed with the above ingredients.

* * * * *

FISH FORCEMEAT.

Chop finely any kind of fish, that which has been already dressed will answer the purpose, then pound it in a mortar with a couple of anchovies, or a little anchovy essence, the yolk of a hard boiled egg, a little butter, parsley or any other herb which may be approved, grated lemon peel, and a little of the juice, then add a little bread previously soaked, and mix the whole into a paste, and form into balls, or use for stuffing, &c.

The liver or roe of fish is well suited to add to the fish, as it is rich and delicate.

* * * * *

FORCEMEAT FOR DRESSING FISH FILLETS.

Pound finely anchovies, grated bread, chopped parsley, and the yolk of a hard boiled egg, add grated lemon peel, a little lemon juice, pepper and salt, and make into a paste with two eggs.

* * * * *

FORCEMEAT FOR DRESSING CUTLETS, ETC.

Add to grated stale bread, an equal quantity of chopped parsley, season it well, and mix it with clarified suet, then brush the cutlets with beaten yolks of eggs, lay on the mixture thickly with a knife, and sprinkle over with dry and fine bread crumbs.

* * * * *

EGG BALLS.

Beat the hard yolks of eggs in a mortar, make it into a paste with the yolk of a raw egg, form the paste into very small balls, and throw them into boiling water for a minute or so, to harden them.

* * * * *

PREPARATION FOR CUTLETS OF FOWL OR VEAL.

Make a smooth batter of flour, and a little salad oil, and two eggs, a little white pepper, salt, and nutmeg, turn the cutlets well in this mixture, and fry a light brown, garnish with slices of lemon, and crisped parsley, this is done by putting in the parsley after the cutlets have been fried, it will speedily crisp; it should then be drained, to prevent its being greasy.



CHAPTER III.

Fish.

PRELIMINARY REMARKS.

When fish is to be boiled, it should be rubbed lightly over with salt, and set on the fire in a saucepan or fish-kettle sufficiently large, in hard cold water, with a little salt, a spoonful or two of vinegar is sometimes added, which has the effect of increasing its firmness.

Fish for broiling should be rubbed over with vinegar, well dried in a cloth and floured. The fire must be clear and free from smoke, the gridiron made quite hot, and the bars buttered before the fish is put on it. Fish to be fried should be rubbed in with salt, dried, rolled in a cloth, and placed for a few minutes before the fire previous to being put in the pan.

* * * * *

FISH FRIED IN OIL.

Soles, plaice, or salmon, are the best kinds of fish to dress in this manner, although various other sorts are frequently used. When prepared by salting or drying, as above directed, have a dish ready with beaten eggs, turn the fish well over in them, and sprinkle it freely with flour, so that the fish may be covered entirely with it, then place it in a pan with a good quantity of the best frying oil at boiling heat; fry the fish in it gently, till of a fine equal brown colour, when done, it should be placed on a cloth before the fire for the oil to drain off; great care should be observed that the oil should have ceased to bubble when the fish is put in, otherwise it will be greasy; the oil will serve for two or three times if strained off and poured into a jar. Fish prepared in this way is usually served cold.

* * * * *

FRIED SOLES IN THE ENGLISH WAY.

Prepare the soles as directed in the last receipt, brush them over with egg, dredge them with stale bread crumbs, and fry in boiling butter; this method is preferable when required to be served hot.

* * * * *

ESCOBECHE.

Take some cold fried fish, place it in a deep pan, then boil half a pint of vinegar with two table spoonsful of water, and one of oil, a little grated ginger, allspice, cayenne pepper, two bay leaves, a little salt, and a table spoonful of lemon juice, with sliced onions; when boiling, pour it over the fish, cover the pan, and let it stand twenty-four hours before serving.

* * * * *

FISH STEWED WHITE.

Put an onion, finely chopped, into a stew-pan, with a little oil, till the onion becomes brown, then add half a pint of water, and place the fish in the stew-pan, seasoning with pepper, salt, mace, ground allspice, nutmeg, and ginger; let it stew gently till the fish is done, then prepare the beaten yolks of four eggs, with the juice of two lemons, and a tea spoonful of flour, a table spoonful of cold water, and a little saffron, mix well in a cup, and pour it into the stew-pan, stirring it carefully one way until it thickens. Balls should be thrown in about twenty minutes before serving; they are made in the following way: take a little of the fish, the liver, and roe, if there is any, beat it up finely with chopped parsley, and spread warmed butter, crumbs of bread, and seasoning according to taste; form this into a paste with eggs, and make it into balls of a moderate size; this is a very nice dish when cold; garnish with sliced lemon and parsley.

* * * * *

AN EXCELLENT RECEIPT FOR STEWED FISH IN THE DUTCH FASHION.

Take three or four parsley roots, cut them into pieces, slice several onions and boil in a pint of water till tender, season with lemon juice, vinegar, saffron, pepper, salt, and mace, then add the fish, and let it stew till nearly finished, when remove it, and thicken the gravy with a little flour and butter, and the yolk of one egg, then return the fish to the stew-pan, with balls made as directed in the preceding receipt, and boil up.

* * * * *

FISH STEWED BROWN.

Fry some fish of a light brown, either soles, slices of salmon, halibut, or plaice, let an onion brown in a little oil, add to it a cup of water, a little mushroom ketchup or powder, cayenne pepper, salt, nutmeg, and lemon juice, put the fish into a stew-pan with the above mixture, and simmer gently till done, then take out the fish and thicken the gravy with a little browned flour, and stir in a glass of port wine; a few truffles, or mushrooms, are an improvement.

* * * * *

WATER SOUCHY.

Take a portion of the fish intended to be dressed, and stew it down with three pints of water, parsley roots, and chopped parsley, and then pulp them through a sieve, then add the rest of the fish, with pepper, salt, and seasoning; and serve in a deep dish.

* * * * *

A SUPERIOR RECEIPT FOR STEWED CARP.

Clean the fish thoroughly, put it into a saucepan, with a strong rich gravy, season with onion, parsley roots, allspice, nutmegs, beaten cloves, and ginger, let it stew very gently till nearly done, then mix port wine and vinegar in equal quantities, coarse brown sugar and lemon juice, a little flour, with some of the gravy from the saucepan, mix well and pour over the fish, let it boil till the gravy thickens. Pike is excellent stewed in this manner.

* * * * *

FILLETS OF FISH.

Fillets of salmon, soles, &c., fried of a delicate brown according to the receipt already given, and served with a fine gravy is a very nice dish.

If required to be very savory, make a fish force-meat, and lay it thickly on the fish before frying; fillets dressed in this way are usually arranged round the dish, and served with a sauce made of good stock, thickened and seasoned with cayenne pepper, lemon juice, and mushroom essence; piccalilli are sometimes added cut small.

* * * * *

BAKED HADDOCK.

Carefully clean a fresh haddock, and fill it with a fine forcemeat, and sew it in securely; give the fish a dredging of flour, and pour on warmed butter, sprinkle it with pepper and salt, and set it to bake in a Dutch-oven before the fire, basting it, from time to time, with butter warmed, and capers; it should be of a rich dark brown, and it is as well to dredge two or three times with flour while at the fire, the continual bastings will produce sufficient sauce to serve with it without any other being added.

Mackarel and whiting prepared in this manner are excellent, the latter should be covered with a layer of bread crumbs, and arranged in a ring, and the forcemeat, instead of stuffing them, should be formed into small balls, and served in the dish as a garnish.

The forcemeat must be made as for veal stuffing, with the addition of a couple of minced anchovies, cayenne pepper, and butter instead of suet.

* * * * *

A NICE WAY OF DRESSING RED HERRINGS.

Open them, cut off the tails and heads, soak them in hot water for an hour, then wipe them dry; mix with warmed butter one beaten egg, pour this over the herrings, sprinkle with bread crumbs, flour, and white pepper, broil them and serve them very hot.

* * * * *

BAKED MACKAREL WITH VINEGAR.

Cut off the heads and tails, open and clean them, lay them in a deep pan with a few bay leaves, whole pepper, half a tea-spoonful of cloves, and a whole spoonful of allspice, pour over equal quantities of vinegar and water, and bake for an hour and a half, in a gentle oven; herrings and sprats are also dressed according to this receipt.

* * * * *

FISH SALAD.

Cut in small pieces any cold dressed fish, turbot or salmon are the best suited; mix it with half a pint of small salad, and a lettuce cut small, two onions boiled till tender and mild, and a few truffles thinly sliced; pour over a fine salad mixture, and arrange it into a shape, high in the centre, and garnish with hard eggs cut in slices; a little cucumber mixed with the salad is an improvement. The mixture may either be a common salad mixture, or made as follows: take the yolks of three hard boiled eggs, with a spoonful of mustard, and a little salt, mix these with a cup of cream, and four table-spoonsful of vinegar, the different ingredients should be added carefully and worked together smoothly, the whites of the eggs may be trimmed and placed in small heaps round the dish as a garnish.

* * * * *

IMPANADA.

Cut in small pieces halibut, plaice, or soles, place them in a deep dish in alternate layers, with slices of potatoes and dumplings made of short-crust paste, sweetened with brown sugar, season well with small pickles, peppers, gerkins, or West India pickles; throw over a little water and butter warmed, and bake it thoroughly.

* * * * *

WHITE BAIT.

This is such a delicate fish that there are few cooks who attempt to dress it without spoiling it; they should not be touched but thrown from the dish into a cloth with a handful of flour; shake them lightly, but enough to cover them well with the flour, then turn them into a sieve expressly for bait to free them from too great a quantity of the flour, then throw the fish into a pan with plenty of boiling butter, they must remain but an instant, for they are considered spoilt if they become the least brown; they should be placed lightly on the dish piled up high in the centre, brown bread and butter is always served with them; when devilled they are also excellent, and are permitted to become brown; they are then sprinkled with cayenne pepper, and a little salt, and served with lemon juice.

This receipt was given by a cook who dressed white bait to perfection.

* * * * *

A DUTCH FRICANDELLE.

Take two pounds of dressed fish, remove the skin and bones, cut in small pieces with two or three anchovies, and season well, soak the crumb of a French roll in milk, beat it up with the fish and three eggs: butter a mould, sprinkle it with raspings, place in the fish and bake it; when done, turn out and serve either dry or with anchovy sauce; if served dry, finely grated crumbs of bread should be sprinkled thickly over it, and it should be placed for a few minutes before the fire to brown.

* * * * *

FISH FRITTERS.

Make a force-meat of any cold fish, form it into thin cakes, and fry of a light brown, or enclose them first in thin paste and then fry them. The roes of fish or the livers are particularly nice prepared in this way.

* * * * *

FISH OMELET.

Shred finely any cold fish, season it, and mix with beaten eggs; make it into a paste, fry in thin cakes like pancakes, and serve hot on a napkin; there should be plenty of boiling butter in the pan, as they should be moist and rich; there should be more eggs in the preparation for omelets than for fritters.

* * * * *

SCALLOPED FISH.

Take any dressed fish, break it in small pieces, put it into tin scallops, with a few crumbs of bread, a good piece of butter, a little cream if approved, white pepper, salt, and nutmeg; bake in an oven for ten minutes, or brown before the fire; two or three mushrooms mixed, or an anchovy will be found an improvement.

* * * * *

ANOTHER WAY.

Break the fish into pieces, pour over the beaten yolk of an egg, sprinkle with pepper and salt, strew with bread crumbs, chopped parsley, and grated lemon peel, and squeeze in the juice of lemon, drop over a little warmed butter, and brown before the fire.



CHAPTER IV.

Directions for Various Ways of Dressing Meat and Poultry.

INTRODUCTORY REMARKS.

Boiling is the most simple manner of cooking, the great art in this process is to boil the article sufficiently, without its being overdone, the necessity of slow boiling cannot be too strongly impressed upon the cook, as the contrary, renders it hard and of a bad color; the average time of boiling for fresh meat is half an hour to every pound, salt meat requires half as long again, and smoked meat still longer; the lid of the saucepan should only be removed for skimming, which is an essential process.

Roasting chiefly depends on the skilful management of the fire, it is considered that a joint of eight pounds requires two hours roasting; when first put down it should be basted with fresh dripping, and afterwards with its own dripping, it should be sprinkled with salt, and repeatedly dredged with flour, which browns and makes it look rich and frothy.

Broiling requires a steady clear fire, free from flame and smoke, the gridiron should be quite hot before the article is placed on it, and the bars should be rubbed with fat, or if the article is thin-skinned and delicate, with chalk; the gridiron should be held aslant to prevent the fat dripping into the fire; the bars of a gridiron should be close and fine. Frying is easier than broiling, the fat, oil or butter in which the article is fried must be boiling, but have ceased to bubble before it is put in the pan, or it will be greasy and black: there is now a new description of fryingpan, called a saute pan, and which will be found extremely convenient for frying small cutlets or collops.

Stewing is a more elaborate mode of boiling; a gentle heat with frequent skimmings, are the points to be observed.

Glazing is done by brushing melted jelly over the article to be glazed and letting it cool, and then adding another coat, or in some cases two or three, this makes any cold meats or poultry have an elegant appearance.

Blanching makes the article plump and white. It should be set on the fire in cold water, boil up and then be immersed in cold water, where it should remain some little time. Larding (the French term is Pique, which the inexperienced Jewish cook may not be acquainted with, we therefore use the term in common use) is a term given to a certain mode of garnishing the surface of meat or poultry: it is inserting small pieces of the fat of smoked meats, truffles, or tongue, which are trimmed into slips of equal length and size, into the flesh of the article at regular distances, and is effected by means of larding pins.

Poelee and Blanc, are terms used in modern cookery for a very expensive mode of stewing: it is done by stewing the article with meat, vegetables, and fat of smoked meats, all well seasoned; instead of placing it to stew in water it is placed on slices of meat covered with slices of fat and the vegetables and seasoning added, then water enough to cover the whole is added.

Blanc differs from Poelee, in having a quantity of suet added, and being boiled down before the article is placed to stew in it.

Braising is a similar process to Poelee, but less meat and vegetable is used.

* * * * *

TO CLARIFY SUET.

Melt down with care fine fresh suet, either beef or veal, put it into a jar, and set it in a stew-pan of water to boil, putting in a sprig of rosemary, or a little orange flower water while melting, this is a very useful preparation and will be found, if adopted in English kitchens, to answer the purpose of lard and is far more delicate and wholesome: it should be well beaten till quite light with a wooden fork.

* * * * *

OLIO.

Put eight pounds of beef in sufficient water to cover it, when the water boils take out the meat, skim off the fat, and then return the meat to the stew-pan, adding at the same time two fine white cabbages without any of the stalk or hard parts; season with pepper, salt, and a tea-spoonful of white sugar, let it simmer on a slow fire for about five hours, about an hour before serving, add half a pound of chorisa, which greatly improves the flavor.

* * * * *

AN EXCELLENT RECEIPT FOR STEWING A RUMP OF BEEF.

Chop fine a large onion, four bay leaves, and a little parsley, add to these half an ounce of ground ginger, a tea-spoonful of salt, a blade of mace, a little ground allspice, some lemon sliced, and some of the peel grated; rub all these ingredients well into the meat, then place it into a stew-pan with three parts of a cup of vinegar, a calf's-foot cut in small pieces and a pint of water, stew gently till tender, when the fat must be carefully skimmed off the gravy, which must be strained and poured over the meat.

* * * * *

ALAMODE BEEF, OR SOUR MEAT.

Cover a piece of the ribs of beef boned and filletted, or a piece of the round with vinegar diluted with water, season with onions, pepper, salt, whole allspice, and three or four bay leaves, add a cup full of raspings, and let the whole stew gently for three or four hours, according to the weight of the meat; this dish is excellent when cold. A rump steak stewed in the same way will be found exceedingly fine.

* * * * *

KIMMEL MEAT.

Place a small piece of the rump of beef, or the under cut of a sirloin in a deep pan with three pints of vinegar, two ounces of carraway seeds tied in a muslin bag, salt, pepper, and spices, cover it down tight, and bake thoroughly in a slow oven. This is a fine relish for luncheons.

* * * * *

BEEF AND BEANS.

Take a piece of brisket of beef, cover it with water, when boiling skim off the fat, add one quarter of French beans cut small, two onions cut in quarters, season with pepper and salt, and when nearly done take a dessert-spoonful of flour, one of coarse brown sugar, and a large tea-cup full of vinegar, mix them together and stir in with the beans, and continue stewing for about half an hour longer.

* * * * *

KUGEL AND COMMEAN.

Soak one pint of Spanish peas and one pint of Spanish beans all night in three pints of water; take two marrow bones, a calf's-foot, and three pounds of fine gravy-beef, crack the bones and tie them to prevent the marrow escaping, and put all together into a pan; then take one pound of flour, half a pound of shred suet, a little grated nutmeg and ground ginger, cloves and allspice, one pound of coarse brown sugar, and the crumb of a slice of bread, first soaked in water and pressed dry, mix all these ingredients together into a paste, grease a quart basin and put it in, covering the basin with a plate set in the middle of the pan with the beans, meat, &c. Cover the pan lightly down with coarse brown paper, and let it remain all the night and the next day, (until required) in a baker's oven, when done, take out the basin containing the pudding, and skim the fat from the gravy which must be served as soup; the meat, &c., is extremely savory and nutritious, but is not a very seemly dish for table. The pudding must be turned out of the basin, and a sweet sauce flavored with lemon and brandy is a fine addition.

* * * * *

SAUER KRAUT.

Boil about seven or eight pounds of beef, either brisket or a fillet off the shoulder, in enough water to cover it, when it has boiled for one hour, add as much sauer kraut, which is a German preparation, as may be approved, it should then stew gently for four hours and be served in a deep dish. The Germans are not very particular in removing the fat, but it is more delicate by so doing.

* * * * *

BEEF WITH CELERY, AND WHITE BEANS AND PEAS.

Soak for twelve hours one pint of dried white peas, and half a pint of the same kind of beans, they must be well soaked, and if very dry, may require longer than twelve hours, put a nice piece of brisket of about eight pounds weight in a stew-pan with the peas and beans, and three heads of celery cut in small pieces, put water enough to cover, and season with pepper and salt only, let it all stew slowly till the meat is extremely tender and the peas and beans quite soft, then add four large lumps of sugar and nearly a tea-cup of vinegar; this is a very fine stew.

* * * * *

BEEF COLLOPS.

Cut thin slices off from any tender part, divide them into pieces of the size of a wine biscuit, flatten and flour them, and lightly fry in clarified fat, lay them in a stew-pan with good stock, season to taste, have pickled gherkins chopped small, and add to the gravy a few minutes before serving.

* * * * *

TO WARM COLD ROAST BEEF WHEN NOT SUFFICIENTLY DONE.

Cut it in slices, also slice some beetroot or cucumber and put them in a saucepan with a little gravy which need not be strong, two table-spoonsful of vinegar, one of oil, pepper, salt, a little chopped lettuce and a few peas, simmer till the vegetables and meat are sufficiently dressed.

* * * * *

TO HASH BEEF.

The meat should be put on the fire in a little broth or gravy, with a little fried onion, pepper, salt, and a spoonful of ketchup, or any other sauce at hand, let it simmer for about ten minutes, then mix in a cup a little flour with a little of the gravy, and pour it into the stewpan to thicken the rest; sippets of toast should be served with hashes, a little port wine, a pinch of saffron, or a piece chorisa may be considered great improvements.

* * * * *

STEAKS WITH CHESNUTS.

Take a fine thick steak, half fry it, then flour and place it in a stewpan with a little good beef gravy, season with cayenne pepper and salt, when it has simmered for about ten minutes, add a quarter of a hundred good chesnuts, peeled and the inner skin scraped off, let them stew with the steak till well done, this is a very nice dish, a little Espagnole sauce heightens the flavor.

* * * * *

A SIMPLE STEWED STEAK.

Put a fine steak in a stewpan with a large piece of clarified suet or fat, and a couple of onions sliced, let the steak fry for a few minutes, turning it several times; then cover the steak with gravy, or even water will answer the purpose, with a tea-cup full of button onions, or a Spanish onion sliced, a little lemon peel, pepper, salt, and a little allspice; simmer till the steak is done, when the steak must be removed and the gravy be carefully skimmed, then add to it a little browning and a spoonful of mushroom ketchup; the steak must be kept on a hot stove or returned to the stewpan to warm up. If the gravy is not thick enough, stir in a little flour.

* * * * *

BRISKET STEWED WITH ONIONS AND RAISINS.

Stew about five pounds of brisket of beef in sufficient water to cover, season with allspice, pepper, salt, and nutmeg, and when nearly done, add four large onions cut in pieces and half a pound of raisins stoned, let them remain simmering till well done; and just before serving, stir in a tea-spoonful of brown sugar and a table spoonful of flour.

* * * * *

BRISKET STEWED.

Take about six or seven pounds of brisket of beef, place it in a stewpan with only enough water to cover it, season with a little spice tied in a bag; when the meat is tender and the spices sufficiently extracted to make the gravy rich and strong, part of it must be removed to another saucepan; have ready a variety of vegetables cut into small shapes, such as turnips, carrots, mushrooms, cauliflowers, or whatever may be in season; stew them gently till tender in the gravy, the meat must then be glazed and the gravy poured in the dish, and the vegetables arranged round.

* * * * *

BEEF RAGOUT.

Take a small well cut piece of lean beef, lard it with the fat of smoked beef, and stew it with good gravy, highly seasoned with allspice, cloves, pepper and salt; when the meat is well done remove it from the gravy, which skim carefully and free from every particle of fat, and add to it a glass of port wine, the juice of a lemon, half a tea-spoonful of cayenne pepper, and a little mushroom ketchup; the beef should be glazed when required to have an elegant appearance.

A few very small forcemeat balls must be poached in the gravy, which must be poured over the meat, and the balls arranged round the dish; this is a very savoury and pretty dish.

* * * * *

TO SALT BEEF.

This may be done by mixing a pound of common salt, half an ounce of saltpetre and one ounce of coarse brown sugar, and rubbing the meat well with it, daily for a fortnight or less, according to the weather, and the degree of salt that the meat is required to have. Or by boiling eight ounces of salt, eight ounces of sugar, and half an ounce of saltpetre in two quarts of water, and pouring it over the meat, and letting it stand in it for eight or ten days.

* * * * *

SPICED BEEF.

Take a fine thick piece of brisket of beef not fat, let it lay three days in a pickle, as above, take it out and rub in a mixture of spices consisting of equal quantities of ground all-spice, black pepper, cloves, ginger and nutmegs, and a little brown sugar, repeat this daily for a week, then cover it with pounded dried sweet herbs, roll or tie it tightly, put it into a pan with very little water, and bake slowly for eight hours, then take it out, untie it and put a heavy weight upon it; this it a fine relish when eaten cold.

* * * * *

SMOKED BEEF.

As there are seldom conveniences in private kitchens for smoking meats, it will generally be the best and cheapest plan to have them ready prepared for cooking. All kinds of meats smoked and salted, are to be met with in great perfection at all the Hebrew butchers.

Chorisa, that most refined and savoury of all sausages, is to be also procured at the same places. It is not only excellent fried in slices with poached eggs or stewed with rice, but imparts a delicious flavor to stews, soups, and sauces, and is one of the most useful resources of the Jewish kitchen.

* * * * *

A WHITE FRICANDEAU OF VEAL.

Take four or five pounds of breast of veal, or fillet from the shoulder; stuff it with a finely flavoured veal stuffing and put it into a stewpan with water sufficient to cover it, a calf's-foot cut in pieces is sometimes added, season with one onion, a blade of mace, white pepper and salt, and a sprig of parsley, stew the whole gently until the meat is quite tender, then skim and strain the gravy and stir in the beaten yolks of four eggs, and the juice of two lemons previously mixed smoothly with a portion of the gravy, button mushrooms, or pieces of celery stewed with the veal are sometimes added by way of varying the flavor, egg and forcemeat balls garnish the dish. When required to look elegant it should be pique.

* * * * *

A BROWN FRICASSEE.

Cut a breast of veal in pieces, fry them lightly and put them into a stewpan with a good beef gravy, seasoned with white pepper, salt, a couple of sliced onions (previously browned in a little oil), and a piece of whole ginger, let it simmer very slowly for two hours taking care to remove the scum or fat, have ready some rich forcemeat and spread it about an inch thick over three cold hard boiled eggs, fry these for a few moments and put them in the saucepan with the veal; before serving, these balls should be cut in quarters, and the gravy rendered more savory by the addition of lemon juice and half a glass of white wine, or a table-spoonful of walnut liquor, if the gravy is not sufficiently thick by long stewing, a little browned flour may be stirred in.

* * * * *

CALF'S HEAD STEWED.

Clean and soak the head till the cheek-bone can be easily removed, then parboil it and cut it into pieces of moderate size, and place them in about a quart of stock made from shin of beef, the gravy must be seasoned highly with eschalots, a small head of celery, a small bunch of sweet herbs, an onion, a carrot, a little mace, a dozen cloves, a piece of lemon peel, and a sprig of parsley, salt and pepper; it must be strained before the head is added, fine forcemeat balls rolled in egg and fried are served in the dish, as well as small fritters made with the brains; when ready for serving, a glass and half of white wine and the juice of a lemon are added to the gravy.

* * * * *

CALVES-FEET WITH SPANISH SAUCE.

Having cleaned, boiled and split two fine feet, dip them into egg and bread crumbs mixed with chopped parsley and chalot, a few ground cloves, a little nutmeg, pepper and salt, fry them a fine brown, arrange them in the dish and pour the sauce over. Make the sauce in the following manner: slice two fine Spanish onions, put them in a saucepan, with some chopped truffles or mushrooms, a little suet, cayenne and white pepper, salt, one or two small lumps of white sugar, and let all simmer in some good strong stock till the gravy has nearly boiled away, then stir in a wine glass of Madeira wine, and a little lemon juice; it should then be returned to the saucepan, to be made thoroughly hot before serving.

* * * * *

CALF'S FEET AU FRITUR.

Simmer them for four hours in water till the meat can be taken easily from the bone, then cut them in handsome pieces, season with pepper and salt, dip them in egg, and sprinkle thickly with grated bread crumbs, and fry of a fine even brown; they may be served dry or with any sauce that may be approved.

The liquor should continue to stew with the bones, and can be used for jelly.

* * * * *

CALF'S FEET STEWED FOR INVALIDS.

Clean and soak a fine foot, put it on in very little water, let it simmer till tender, then cut it in pieces, without removing the bone, and continue stewing for three hours, till they become perfectly soft; if the liquor boils away, add a little more water, but there should not be more liquor than can be served in the dish with the foot; the only seasoning requisite is a little salt and white pepper, and a sprig of parsley, or a pinch of saffron to improve the appearance; a little delicately-made thin egg sauce, with a flavor of lemon juice, may be served in a sauce-tureen if approved; sippets of toast or well boiled rice to garnish the dish, may also be added, and will not be an unacceptable addition.

* * * * *

TENDONS OF VEAL.

This is a very fine and nutritious dish; cut from the bones of a breast of veal the tendons which are round the front, trim and blanch them, put them with slices of smoked beef into a stewpan with some shavings of veal, a few herbs, a little sliced lemon, two or three onions, and a little broth; they must simmer for seven or eight hours; when done, thicken the gravy and add white wine and mushrooms and egg-balls; a few peas with the tendons will be found excellent, a piece of mint and a little white sugar will then be requisite.

* * * * *

FRICANDEAU OF VEAL.

Take a piece from the shoulder, about three to four pounds, trim it and form it into a well shaped even piece, the surface of which should be quite smooth; pique it thickly, put it into a stewpan with a couple of onions, a carrot sliced, sweet herbs, two or three bay leaves, a large piece of chorissa or a slice of the root of a tongue smoked, a little whole pepper and salt; cover it with a gravy made from the trimmings of the veal, and stew till extremely tender, which can be proved by probing it with a fine skewer, then reduce part of the gravy to a glaze, glaze the meat with it and serve on a puree of vegetables.

* * * * *

COLLARED VEAL.

Remove the bones, gristle, &c., from a nice piece of veal, the breast is the best part for the purpose; season the meat well with chopped herbs, mace, pepper, and salt, then lay between the veal slices of smoked tongue variegated with beetroot, chopped parsley, and hard yolks of eggs, roll it up tightly in a cloth, simmer for some hours till tender; when done, it should have a weight laid on it to press out the liquor.

* * * * *

CURRIED VEAL.

Cut a breast of veal into pieces, fry lightly with a chopped onion, then rub the veal over with currie powder, put it into a good gravy of veal and beef, season simply with pepper, salt, and lemon juice.

Fowls curried are prepared in the same way.

* * * * *

CUTLETS.

Cut them into proper shape and beat them with a roller until the fibre of the meat is entirely broken; if this is not done, they will be hard; they must then be covered with egg and sprinkled with flour, or a preparation for cutlets may be spread over them, and then fry them of a fine brown, remove the cutlets to a hot dish, and add to the fat in which the cutlets have been fried, a spoonful of flour, a small cup of gravy, salt, pepper, and a little lemon juice or lemon pickle.

* * * * *

CUTLETS A LA FRANCAISE.

French cooks cut them thinner than the English, and trim them into rounds of the size of a tea-cup; they must be brushed over with egg, and sprinkled with salt, white pepper, mushroom powder, and grated lemon peel; put them into a saute pan and fry of a very light brown; pieces of bread, smoked meat or tongue cut of the same size as the cutlets, and prepared in the same manner, are laid alternately in the dish with them; they should be served without sauce and with a puree of mushrooms or spinach in the centre of the dish.

* * * * *

CUTLETS IN WHITE FRICASSEE.

Cut them in proper shapes, put them in a veal gravy made with the trimmings enough to cover them; season delicately, and let them simmer till quite tender, but not long enough to lose their shape; fresh button mushrooms and a piece of lemon peel are essential to this dish; when the meat is done remove it, take all fat from the gravy, and thicken it with the yolks of two beaten eggs; small balls of forcemeat in which mushrooms must be minced should be poached in the gravy when about to be served; the meat must be returned to the saucepan to be made hot, and when placed in the dish, garnish with thin slices of lemon.

* * * * *

CUTLETS IN BROWN FRICASSEE.

They must be trimmed as above, fried slightly and stewed in beef gravy, and seasoned according to the directions given for a brown fricassee of veal; balls or fritters are always an improvement to the appearance of this dish.

* * * * *

BLANQUETTE OF VEAL.

Cut into thin pieces of the size of shillings and half crowns, cold veal or poultry, lay it in a small saucepan with a handful of fresh well cleaned button mushrooms, pour over a little veal gravy, only enough to cover them, with a piece of clarified veal fat about the size of the yolk of a hard boiled egg; flavor with a piece of lemon peel, very little white pepper and salt, one small lump of white sugar, and a little nutmeg, stew all together for fifteen minutes, then pour over a sauce prepared in a separate saucepan, made with veal gravy, a little lemon juice, but not much, and the beaten yolks of two eggs, let it simmer for an instant and then serve it up in the centre of a dish prepared with a wall of mashed potatoes, delicately browned; a few truffles renders this dish more elegant.

* * * * *

MINCED VEAL.

Cut in small square pieces about the size of dice, cold dressed veal, put it into a saucepan with a little water or gravy, season simply with salt, pepper, and grated or minced lemon peel, the mince should be garnished with sippets of toast.

* * * * *

MIROTON OF VEAL.

Mince finely some cold veal or poultry, add a little grated tongue, or smoked beef, a few crumbs of bread, sweet herbs, pepper, salt, parsley, and if approved, essence of lemon, mix all well with two or three eggs, and a very small quantity of good gravy; grease a mould, put in the above ingredients and bake for three-quarters of an hour; turn out with care, and serve with mushroom sauce.

* * * * *

FRICONDELLES.

Prepare cold veal or poultry as in the last receipt, add instead of crumbs of bread, a French roll soaked in white gravy, mix with it the same ingredients, and form it into two shapes to imitate small chickens or sweetbreads; sprinkle with crumbs of bread, and place in a frying-pan as deep as a shallow saucepan; when they have fried enough to become set, pour enough weak gravy in the pan to cover the fricondelles, and let them stew in it gently, place them both in the same dish, and pour over any well thickened sauce that may be selected.

* * * * *

ANOTHER SORT.

Prepare four small pieces of veal to serve in one dish, according to the directions given for fricandeau of veal; these form a very pretty entree; the pieces of veal should be about the size of pigeons.

* * * * *

SMOKED VEAL.

Take a fine fat thick breast of veal, bone it, lay it in pickle, according to the receipt to salt meat, hang it for three or four weeks in wood-smoke, and it will prove a very fine savoury relish, either boiled and eaten cold, or fried as required.

* * * * *

SWEETBREADS ROASTED.

First soak them in warm water, and then blanch them; in whatever manner they are to be dressed, this is essential; they may be prepared in a variety of ways, the simplest is to roast them; for this they have only to be covered with egg and bread crumbs, seasoned with salt and pepper, and finished in a Dutch oven or cradle spit, frequently basting with clarified veal suet; they may be served either dry with a puree of vegetables, or with a brown gravy.

* * * * *

SWEETBREADS STEWED WHITE.

After soaking and blanching, stew them in veal gravy, and season with celery, pepper, salt, nutmeg, a little mace, and a piece of lemon peel, they should be served with a fine white sauce, the gravy in which they are stewed will form the basis for it, with the addition of yolks of eggs and mushroom essence; French cooks would adopt the veloute or bechamel sauce; Jerusalem artichokes cut the size of button mushrooms, are a suitable accompaniment as a garnish.

* * * * *

SWEETBREADS STEWED BROWN.

After soaking and blanching, fry them till brown, then simmer gently in beef gravy seasoned highly with smoked meat, nutmeg, pepper, salt, a small onion stuck with cloves, and a very little whole allspice; the gravy must be slightly thickened, and morels and truffles are generally added; small balls of delicate forcemeat are also an improvement. The above receipts are adapted for sweetbreads fricasseed, except that they must be cut in pieces for fricassees, and pieces of meat or poultry are added to them; sweetbreads when dressed whole look better piques.

* * * * *

A DELICATE RECEIPT FOR ROAST MUTTON.

Put the joint in a saucepan, cover it with cold water, let it boil for half an hour, have the spit and fire quite ready, and remove the meat from the saucepan, and place it immediately down to roast, baste it well, dredge it repeatedly with flour, and sprinkle with salt; this mode of roasting mutton removes the strong flavor that is so disagreeable to some tastes.

* * * * *

MUTTON STEWED WITH CELERY.

Take the best end of a neck of mutton, or a fillet taken from the leg or shoulder, place it in a stewpan with just enough water to cover it, throw in a carrot and turnip, and season, but not too highly; when nearly done remove the meat and strain off the gravy, then return both to the stewpan with forcemeat balls and some fine celery cut in small pieces; let all stew gently till perfectly done, then stir in the yolks of two eggs, a little flour, and the juice of half a lemon, which must be mixed with a little of the gravy before pouring in the stewpan, and care must be taken to prevent curdling.

* * * * *

A SIMPLE WAY OF DRESSING MUTTON.

Take the fillet off a small leg or shoulder of mutton, rub it well over with egg and seasoning, and partly roast it, then place it in a stewpan with a little strong gravy, and stew gently till thoroughly done; this dish is simple, but exceedingly nice; a few balls or fritters to garnish will improve it.

* * * * *

MAINTENON CUTLETS.

This is merely broiling or frying cutlets in a greased paper, after having spread on them a seasoning prepared as follows: make a paste of bread crumbs, chopped parsley, nutmeg, pepper, salt, grated lemon peel, and thyme, with a couple of beaten eggs; a piquante sauce should be served in a tureen.

* * * * *

A HARRICOT.

Cut off the best end of a neck of mutton into chops, flour and partly fry them, then lay them in a stewpan with carrots, sliced turnips cut in small round balls, some button onions, and cover with water; skim frequently, season with pepper and salt to taste, color the gravy with a little browning and a spoonful of mushroom powder.

* * * * *

IRISH STEW.

Is the same as above, excepting that the meat is not previously fried, and that potatoes are used instead of turnips and carrots.

* * * * *

MUTTON A L'HISPANIOLA.

Take a small piece of mutton, either part of a shoulder or a fillet of the leg, partly roast it, then put it in a stewpan with beef gravy enough to cover it, previously seasoned with herbs, a carrot and turnip; cut in quarters three large Spanish onions, and place in the stewpan round the meat; a stuffing will improve it, and care must be taken to free the gravy from every particle of fat.

* * * * *

MUTTON COLLOPS.

Take from a fine knuckle a couple of slices, cut and trim them in collops the size of a tea cup, flatten them and spread over each side a forcemeat for cutlets, and fry them; potatoe or Jerusalem artichokes cut in slices of the same size and thickness, or pieces of bread cut with a fluted cutter, prepared as the collops and fried, must be placed alternately in the dish with them; they may be served with a pure simple gravy, or very hot and dry on a napkin, garnished with fried parsley and slices of lemon.

The knuckle may be used in the following manner: put it on with sufficient water to cover it, season it and simmer till thoroughly done, thicken the gravy with prepared barley, and flavor it with lemon pickle, or capers; it should be slightly colored with saffron, and celery sauce may be served as an accompaniment, or the mutton may be served on a fine puree of turnips.

* * * * *

MUTTON CUTLETS.

Have a neck of mutton, cut the bones short, and remove the chine bone completely; cut chops off so thin that every other one shall be without bone, trim them carefully, that all the chops shall bear the same appearance, then flatten them well; cover them with a cutlet preparation, and fry of a delicate brown; a fine puree of any vegetable that may be approved, or any sauce that may be selected, should be served with them; they may be arranged in various ways in the dish, either round the dish or in a circle in the centre, so that the small part of the cutlets shall almost meet; if the latter, the puree should garnish round them instead of being in the centre of the dish.

* * * * *

MUTTON HAM.

Choose a fine leg of mutton, rub it in daily with a mixture of three ounces of brown sugar, two ounces of common salt, and half an ounce of saltpetre, continue this process for a fortnight, then hang it to dry in wood smoke for ten days longer.

* * * * *

LAMB AND SPREW.

Take a fine neck or breast of lamb, put it in stewpan with as much water as will cover it, add to it a bundle of sprew cut in pieces of two inches in length, a small head of celery cut small, and one onion, pepper, salt, and a sprig of parsley, let it simmer gently till the meat and sprew are tender; a couple of lumps of sugar improves the flavor; there should not be too much liquor, and all fat must be removed; the sprew should surround the meat when served, and also be thickly laid over it.

* * * * *

LAMB AND PEAS.

Take the best end of a neck of lamb, either keep it whole or divide it into chops as may be preferred, put it into a saucepan with a little chopped onion, pepper, salt, and a small quantity of water; when half done add half a peck of peas, half a lettuce cut fine, a little mint, and a few lumps of sugar, and let it stew thoroughly; when done, there must not be too much liquor; cutlets of veal or beef are also excellent dressed as above. Although this is a spring dish it may be almost equally well dressed in winter, by substituting small mutton cutlets and preserved peas, which may be met with at any of the best Italian warehouses; a breast or neck of lamb may also be stewed whole in the same manner.

* * * * *

LAMB CUTLETS WITH CUCUMBERS.

Take two fine cucumbers, peel and cut them lengthways, lay them in vinegar for an hour, then stew them in good stock till tender, when stir in the yolks of two or three eggs, a little flour and essence of lemon, which must all be first mixed up together with a little of the stock, have ready some cutlets trimmed and fried a light brown, arrange them round the dish and pour the cucumbers in the centre.

* * * * *

A NICE RECEIPT FOR SHOULDER OF LAMB.

Half boil it, score it and squeeze over lemon juice, and cover with grated bread crumbs, egg and parsley, broil it over a clear fire and put it to brown in a Dutch oven, or grill and serve with a sauce seasoned with lemon pickle and chopped mint.

* * * * *

A CASSEREET, AN EAST INDIA DISH.

Take two pounds of lamb chops, or mutton may be substituted, place them in a stewpan, cover with water or gravy, season only with pepper and salt, when the chops are half done, carefully skim off the fat and add two table spoonsful of cassereet, stir it in the gravy which should not be thickened, and finish stewing gently till done enough; rice should accompany this dish.

* * * * *

TURKEY BONED AND FORCED.

A turkey thus prepared may be either boiled or roasted; there are directions for boning poultry which might be given, but it is always better to let the poulterer do it; when boned it must be filled with a fine forcemeat, which may be varied in several ways, the basis should be according to the receipt given for veal stuffings, forcemeats, sausage meat, tongue, and mushrooms added as approved. When boiled it is served with any fine white sauce, French cooks use the veloute or bechamel. When roasted, a cradle spit is very convenient, but if there is not one the turkey must be carefully tied to the spit.

* * * * *

FOWLS BONED AND FORCED.

The above directions serve also for fowls.

* * * * *

A SAVOURY WAY OF ROASTING A FOWL.

Fill it with a fine seasoning, and just before it is ready for serving, baste it well with clarified veal suet, and sprinkle it thickly with very dry crumbs of bread, repeat this two or three times; then place it in the dish, and serve with a fine brown gravy well flavored with lemon juice; delicate forcemeat fritters should be also served in the dish.

* * * * *

BOILED FOWLS.

Are served with a fine white sauce, and are often garnished with pieces of white cauliflower, or vegetable marrow, the chief object is to keep them white; it is best to select white legged poultry for boiling, as they prove whiter when dressed.

* * * * *

AMNASTICH.

Stew gently one pint of rice in one quart of strong gravy till it begins to swell, then add an onion stuck with cloves, a bunch of sweet herbs, and a chicken stuffed with forcemeat, let it stew with the rice till thoroughly done, then take it up and stir in the rice, the yolks of four eggs, and the juice of a lemon; serve the fowl in the same dish with the rice, which should be colored to a fine yellow with saffron.

* * * * *

FOWLS STEWED WITH RICE AND CHORISA.

Boil a fowl in sufficient water or gravy to cover it, when boiling for ten minutes, skim off the fat and add half a pound of rice, and one pound of chorisa cut in about four pieces, season with a little white pepper, salt, and a pinch of saffron to color it, and then stew till the rice is thoroughly tender; there should be no gravy when served, but the rice ought to be perfectly moist.

* * * * *

CURRIED CHICKEN.

See curried veal. Undressed chicken is considered best for a curry, it must be cut in small joints, the directions for curried veal are equally adapted for fowls.

* * * * *

A NICE METHOD OF DRESSING FOWL AND SWEETBREAD.

Take a fowl and blanch it, also a fine sweet bread, parboil them, then cut off in smooth well shaped slices, all the white part of the fowl, and slice the sweetbread in similar pieces, place them together in a fine well-flavoured veal gravy; when done, serve neatly in the dish, and pour over a fine white sauce, any that may be approved, the remainder of the fowl must be cut up in small joints or pieces, not separated from the bone, and fried to become brown, then place them in a stew-pan with forcemeat balls, truffles, and morels; pour over half or three quarters of a pint of beef gravy, and simmer till finished; a little mushroom ketchup, or lemon-pickle may be added; in this manner two very nice entrees may be formed.

* * * * *

BLANKETTE OF FOWL.

See blankette of veal.

* * * * *

TO STEW DUCK WITH GREEN PEAS.

Stuff and half roast a duck, then put it into a stew-pan with an onion sliced, a little mint and about one pint of beef gravy, add after it has simmered half an hour, a quart of green peas, and simmer another half hour; a little lump sugar is requisite.

* * * * *

TO WARM COLD POULTRY.

Cut up the pieces required to be dressed, spread over them a seasoning as for cutlets, and fry them; pour over a little good gravy, and garnish with sippets of toast and sliced lemon, or place them in an edging of rice or mashed potatoes.

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BROILED FOWL AND MUSHROOMS.

Truss a fine fowl as if for boiling, split it down the back, and broil gently; when nearly done, put it in a stewpan with a good gravy, add a pint of fresh button mushrooms, season to taste; a little mushroom powder and lemon juice improve the flavour.

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PIGEONS.

To have a good appearance they should be larded and stuffed; glazing is also an improvement, they form a nice entree; they may be stewed in a strong gravy; when done enough, remove the pigeons, thicken the gravy, add a few forcemeat and egg balls, and serve in the dish with the pigeons. Or they may be split down the back, broiled, and then finished in the stew-pan.

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STEWED GIBLETS.

Scald one or more sets of giblets, set them on the fire with a little veal or chicken, or both, in a good gravy; season to taste, thicken the gravy, and color it with browning, flavor with mushroom powder and lemon-juice and one glass of white wine; forcemeat balls should be added a few minutes before serving, and garnish with thin slices of hard boiled eggs.

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DUTCH TOAST.

Take the remains of any cold poultry or meat, mince it and season highly; add to it any cold dressed vegetable, mix it up with one or more eggs, and let it simmer till hot in a little gravy; have ready a square of toast, and serve it on it; squeeze over a little lemon-juice, and sprinkle with white pepper. Vegetables prepared in this way are excellent; cauliflower simmered in chicken broth, seasoned delicately and minced on toast, is a nutritive good luncheon for an invalid.

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TIMBALE DE MACCARONI.

This is a very pretty dish. The maccaroni must be boiled in water till it slightly swells, and is soft enough to cut; it must be cut into short pieces about two inches in length. Grease a mould, and stick the maccaroni closely together all over the mould; when this is done, and which will require some patience, fill up the space with friccassee of chicken, sweetbreads, or whatever may be liked; close the mould carefully, and boil. Rich white sauce is usually served with it, but not poured over the timbale, as it would spoil the effect of the honeycomb appearance, which is very pretty.

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A SAVOURY PIE FOR PERSONS OF DELICATE DIGESTION.

Cut up fowl and sweetbread, lay in the dish in alternate layers with meat, jelly, and the yolks of hard-boiled eggs without the whites, and flavor with lemon-juice, white pepper, and salt; cover with rice prepared as follows: boil half a pound of rice in sufficient water to permit it to swell; when tender beat it up to a thick paste with the yolk of one or two eggs, season with a little salt, and spread it over the dish thickly. The fowl and sweetbread should have been previously simmered till half done in a little weak broth; the pie must be baked in a gentle oven, and if the rice will not brown sufficiently, finish with a salamander.