Part 54

_Ingredients._—6 oz. of lean pork, 6 oz. of fat pork, both weighed after being chopped (beef-suet may be substituted for the latter), 2 oz. of bread-crumbs, 1 small tablespoonful of minced sage, 1 blade of pounded mace, salt and pepper to taste, 1 egg. _Mode._—Chop the meat and fat very finely, mix with them the other ingredients, taking care that the whole is thoroughly incorporated. Moisten with the egg, and the stuffing will be ready for use. Equal quantities of this stuffing and forcemeat will be found to answer very well, as the herbs, lemon-peel, &c., in the latter, impart a very delicious flavour to the sausage-meat. As preparations, however, like stuffings and forcemeats, are matters to be decided by individual palates, they must be left, to a great extent, to the discrimination of the cook, who should study her employer’s taste in this as in every other respect. _Average cost_, 9_d._ _Sufficient_ for a small turkey.

SAUSAGE OR MEAT ROLLS.

_Ingredients._—1 lb. of puff-paste, sausage-meat, the yolk of 1 egg. _Mode._—Make 1 lb. of puff-paste; roll it out to the thickness of about ½ inch, or rather less, and divide it into 8, 10, or 12 squares, according to the size the rolls are intended to be. Place some sausage-meat on one-half of each square, wet the edges of the paste, and fold it over the meat; slightly press the edges together, and trim them neatly with a knife. Brush the rolls over with the yolk of an egg, and bake them in a well-heated oven for about ½ hour, or longer should they be very large. The remains of cold chicken and ham, minced and seasoned, as also cold veal or beef, make very good rolls. _Time._—½ hour, or longer if the rolls are large. _Average cost_, 1_s._ 6_d._ _Sufficient._—1 lb. of paste for 10 or 12 rolls. _Seasonable_, with sausage-meat, from September to March or April.

SAUSAGES, Beef.

_Ingredients._—To every lb. of suet allow 2 lbs. of lean beef, seasoning to taste of salt, pepper, and mixed spices. _Mode._—Clear the suet from skin, and chop that and the beef as finely as possible; season with pepper, salt, and spices, and mix the whole well together. Make it into flat cakes, and fry of a nice brown. Many persons pound the meat in a mortar after it is chopped; but this is not necessary when the meat is minced finely. _Time._—10 minutes. _Average cost_, for this quantity, 1_s._ 6_d._ _Seasonable_ at any time.

SAUSAGES, Fried.

_Ingredients._—Sausages: a small piece of butter. _Mode._—Prick the sausages with a fork (this prevents them from bursting), and put them into a frying-pan with a small piece of butter. Keep moving the pan about, and turn the sausages 3 or 4 times. In from 10 to 12 minutes they will be sufficiently cooked, unless they are _very large_, when a little more time should be allowed for them. Dish them with or without a piece of toast under them, and serve very hot. In some counties, sausages are boiled and served on toast. They should be plunged into boiling water, and simmered for about 10 or 12 minutes. _Time._—10 to 12 minutes. _Average cost_, 10_d._ per lb. _Seasonable._—Good from September to March.

_Note._—Sometimes, in close warm weather, sausages very soon turn sour; to prevent this, put them in the oven for a few minutes with a small piece of butter to keep them moist. When wanted for table, they will not require so long frying as uncooked sausages.

SAUSAGES, Pork (Author’s Oxford Recipe).

_Ingredients._—1 lb. of pork, fat and lean, without skin or gristle; 1 lb. of lean veal, 1 lb. of beef suet, ½ lb. of bread-crumbs, the rind of ½ lemon, 1 small nutmeg, 6 sage-leaves, 1 teaspoonful of pepper, 2 teaspoonfuls of salt, ½ teaspoonful of savory, ½ teaspoonful of marjoram. _Mode._—Chop the pork, veal, and suet finely together, add the bread-crumbs, lemon-peel (which should be well minced), and a small nutmeg grated. Wash and chop the sage-leaves very finely; add these with the remaining ingredients to the sausage-meat, and when thoroughly mixed, either put the meat into skins, or, when wanted for table, form it into little cakes, which should be floured and fried. _Average cost_, for this quantity, 2_s._ 6_d._ _Sufficient_ for about 30 moderate-sized sausages. _Seasonable_ from October to March.

SAUSAGES, Veal.

_Ingredients._—Equal quantities of fat bacon and lean veal; to every lb. of meat, allow 1 teaspoonful of minced-sage, salt and pepper to taste. _Mode._—Chop the meat and bacon finely, and to every lb. allow the above proportion of very finely-minced sage; add a seasoning of pepper and salt, mix the whole well together, make it into flat cakes, and fry a nice brown. _Seasonable_ from March to October.

SAVOY CAKE.

_Ingredients._—The weight of 4 eggs in pounded loaf sugar, the weight of 7 in flour, a little grated lemon-rind, or essence of almonds, or orange-flower water. _Mode._—Break the 7 eggs, putting the yolks into one basin and the whites into another. Whisk the former, and mix with them the sugar, the grated lemon-rind, or any other flavouring to taste; heat them well together, and add the whites of the eggs, whisked to a froth. Put in the flour by degrees, continuing to beat the mixture for ¼ hour, butter a mould, pour in the cake, and bake it from 1¼ to 1½ hour. This is a very nice cake for desert, and may be iced for a supper table, or cut into slices and spread with jam, which converts it into sandwiches. _Time._—1¼ to 1½ hour. _Average cost_, 1_s._ _Sufficient_ for 1 cake. _Seasonable_ at any time.

SEA-BREAM, Baked.

_Ingredients._—1 bream. Seasoning to taste of salt, pepper, and cayenne; ¼ lb. of butter. _Mode._—Well wash the bream, but do not remove the scales, and wipe away all moisture with a nice dry cloth. Season it inside and out with salt, pepper, and cayenne, and lay it in a baking-dish. Place the butter, in small pieces, upon the fish, and bake for rather more than ½ an hour. To stuff this fish before baking, will be found a great improvement. _Time._—Rather more than ½ an hour. _Seasonable_ in summer.

_Note._—This fish may be broiled over a nice clear fire, and served with a good brown gravy or white sauce, or it may be stewed in wine.

SEA-KALE, Boiled.

_Ingredients._—To each ½ gallon of water allow one heaped tablespoonful of salt. _Mode._—Well wash the kale, cut away any worm-eaten pieces, and tie it into small bunches; put it into _boiling_ water, salted in the above proportion, and let it boil quickly until tender. Take it out, drain, untie the bunches, and serve with plain melted butter or white sauce, a little of which may be poured over the kale. Sea-kale may also be parboiled and stewed in good brown gravy: it will then take about ½ hour altogether. _Time._—15 minutes; when liked very thoroughly done, allow an extra 5 minutes. _Average cost_, in full season, 9_d._ per basket. _Sufficient._—Allow 12 heads for 4 or 5 persons. _Seasonable_ from February to June.

SEED BISCUITS.

_Ingredients._—1 lb. of flour, 1 lb. of sifted sugar, ¼ lb. of butter, ½ oz. of caraway seeds, 3 eggs. _Mode._—Beat the butter to a cream; stir in the flour, sugar, and caraway seeds; and when these ingredients are well mixed, add the eggs, which should be well whisked. Roll out the paste, with a round cutter shape out the biscuits, and bake them in a moderate oven from 10 to 15 minutes. The tops of the biscuits may be brushed over with a little milk or the white of an egg, and then a little sugar strewn over. _Time._—10 or 15 minutes. _Average cost_, 1_s._ _Sufficient_ to make 3 dozen biscuits. _Seasonable_ at any time.

SEED-CAKE, Common.

_Ingredients._—½ quartern of dough, ¼ lb. of good dripping, 6 oz. of moist sugar, ½ oz. of caraway seeds, 1 egg. _Mode._—If the dough is sent in from the bakers, put it in a basin covered with a cloth, and set it in a warm place to rise. Then with a wooden spoon beat the dripping to a liquid; add it, with the other ingredients, to the dough, and beat it until everything is very thoroughly mixed. Put it into a buttered tin, and bake the cake for rather more than 2 hours. _Time._—Rather more than 2 hours. _Average cost_, 3_d._ _Seasonable_ at any time.

SEED-CAKE, a Very Good.

_Ingredients._—1 lb. of butter, 6 eggs, ¾ lb. of sifted sugar, pounded mace and grated nutmeg to taste, 1 lb. of flour, ¾ oz. of caraway seeds, 1 wineglassful of brandy. _Mode._—Beat the butter to a cream; dredge in the flour; add the sugar, mace, nutmeg, and caraway seeds, and mix these ingredients well together. Whisk the eggs, stir to them the brandy, and beat the cake again for 10 minutes. Put it into a tin lined with buttered paper, and bake it from 1½ to 2 hours. This cake would be equally nice made with currants, and omitting the caraway seeds. _Time._—1½ to 2 hours. _Average cost_, 2_s._ 6_d._ _Seasonable_ at any time.

SEMOLINA PUDDING, Baked.

_Ingredients._—3 oz. of semolina, 1½ pint of milk, ¼ lb. of sugar, 12 bitter almonds, 3 oz. of butter, 4 eggs. _Mode._—Flavour the milk with the bitter almonds, by infusing them in it by the side of the fire for about ½ hour; then strain it, and mix with it the semolina, sugar, and butter. Stir these ingredients over the fire for a few minutes; then take them off, and gradually mix in the eggs, which should be well beaten. Butter a pie-dish, line the edges with puff-paste, put in the pudding, and bake in rather a slow oven from 40 to 50 minutes. Serve with custard sauce or stewed fruit, a little of which may be poured over the pudding. _Time._—40 to 50 minutes. _Average cost_, 1_s._ 2_d._ _Sufficient_ for 5 or 6 persons. _Seasonable_ at any time.

SEMOLINA SOUP.

_Ingredients._—5 oz. of semolina, 2 quarts of boiling stock. _Mode._—Drop the semolina into the boiling stock, and keep stirring, to prevent its burning. Simmer gently for half an hour, and serve. _Time._—½ an hour. _Average cost_, 10_d._ per quart, or 4_d._ _Sufficient_ for 8 persons. _Seasonable_ all the year.

SEPTEMBER—BILLS OF FARE.

Dinner for 18 Persons.

_First Course._

Julienne Soup, removed by Brill & Shrimp Sauce.

Red Mullet & Italian Sauce. Vase of Fried Eels. Flowers.

Giblet Soup, removed by Salmon and Lobster Sauce.

_Entrées._

Lamb Cutlets and French Beans.

Fillets of Chicken Vase of Oysters au Gratin. and Truffles. Flowers.

Sweetbreads and Tomato Sauce.

_Second Course._

Saddle of Mutton.

Veal-and-Ham Pie.

Chickens à la Béchamel. Vase of Braised Goose. Flowers.

Broiled Ham, garnished with Cauliflowers.

Fillet of Veal.

_Third Course._

Partridges, Custards. removed by Apple Tart. Plum-pudding.

Compôte of Greengages.

Noyeau Jelly. Vase of Lemon Cream. Flowers.

Pastry Sandwiches.

Plum Tart. Grouse & Bread Sauce, Custards. removed by Nesselrode Pudding.

Dessert and Ices.

Dinner for 12 persons.

_First Course._—Mock-turtle soup; soup à la Jardinière; salmon and lobster sauce; fried whitings; stewed eels. _Entrées._—Veal cutlets; scalloped oysters; curried fowl; grilled mushrooms. _Second Course._—Haunch of mutton; boiled calf’s head à la Béchamel; braised ham; roast fowls aux Cressons. _Third Course._—Leveret; grouse; cabinet pudding, iced pudding; compôte of plums; damson tart; cream; fruit jelly; prawns; lobster salad. Dessert and ices.

Dinner for 8 persons.

_First Course._—Flemish soup; turbot, garnished with fried smelts; red mullet and Italian sauce. _Entrées._—Tendrons de veau and truffles; lamb cutlets and sauce piquante. _Second Course._—Loin of veal à la Béchamel; roast haunch of venison; braised ham; grouse pie; vegetables. _Third Course._—Roast hare; plum tart; whipped cream; punch jelly; compôte of damsons; marrow pudding; dessert.

Dinner for 6 persons.

_First Course._—Game soup; crimped skate; slices of salmon à la genévése. _Entrées._—-Fricasseed sweetbreads; savoury rissoles. _Second Course._—Sirloin of beef and horseradish sauce; boiled leg of mutton and caper sauce; vegetables. _Third Course._—Roast partridges; charlotte Russe; apricots and rice; fruit jelly; cabinet pudding; dessert.

* * * * *

_First Course._—Thick gravy soup; fillets of turbot à la crême; stewed eels. _Entrées._—Vol-au-vent of lobster; salmi of grouse. _Second Course._—Haunch of venison; rump of beef à la Jardinière; hare, boned and larded, with mushrooms. _Third Course._—Roast grouse; apricot blancmange; compôte of peaches; plum-tart; custards; plum-pudding; dessert.

SEPTEMBER, Plain Family Dinners for.

_Sunday._—1. Julienne soup. 2. Roast ribs of beef, Yorkshire pudding, horseradish sauce, French beans, and potatoes. 3. Greengage pudding, vanilla cream.

_Monday._—1. Crimped skate and crab sauce. 2. Cold beef and salad, small veal-and-ham pie. 3. Vegetable marrow and white sauce.

_Tuesday._—1. Fried soles, melted butter. 2. Bowled fowls, parsley-and-butter; bacon-cheek, garnished with French beans; beef rissoles, made from remains of cold beef. 3. Plum tart and cream.

_Wednesday._—1. Boiled round of beef, carrots, turnips, and suet dumplings; marrow on toast. 2. Baked damsons and rice.

_Thursday._—1. Vegetable soup, made from liquor that beef was boiled in. 2. Lamb cutlets and cucumbers, cold beef and salad. 3. Apple pudding.

_Friday._—1. Baked soles. 2. Bubble-and-squeak, made from cold beef; veal cutlets and rolled bacon. 3. Damson tart.

_Saturday._—1. Irish stew, rump-steaks and oyster-sauce. 2. Somersetshire dumplings.

* * * * *

_Sunday._—1. Fried filleted soles and anchovy sauce. 2. Roast leg of mutton, brown onion sauce, French beans, and potatoes; half calf’s head, tongue, and brains. 3. Plum-tart; custards, in glasses.

_Monday._—1. Vegetable-marrow soup. 2. Calf’s head à la maître d’hôtel, from remains of cold head; boiled brisket of beef and vegetables. 3. Stewed fruit and baked rice pudding.

_Tuesday._—1. Roast fowls and water-cresses; boiled bacon, garnished with tufts of cauliflower; hashed mutton, from remains of mutton of Sunday. 2. Baked plum-pudding.

_Wednesday._—1. Boiled knuckle of veal and rice, turnips, potatoes; small ham, garnished with French beans. 2. Baked apple pudding.

_Thursday._—1. Brill and shrimp sauce. 2. Roast hare, gravy, and red-currant jelly; mutton cutlets and mashed potatoes. 3. Scalloped oysters, instead of pudding.

_Friday._—1. Small roast loin of mutton; the remains of hare, jugged; vegetable marrow and potatoes. 2. Damson pudding.

_Saturday._—1. Rump-steaks, broiled, and oyster-sauce, mashed potatoes; veal-and-ham pie,—the ham may be cut from that boiled on Wednesday, if not all eaten cold for breakfast. 2. Lemon pudding.

SEPTEMBER, Things in Season.

_Fish._—Brill, carp, cod, eels, flounders, lobsters, mullet, oysters, plaice, prawns, skate, soles, turbot, whiting, whitebait.

_Meat._—Beef, lamb, mutton, pork, veal.

_Poultry._—Chickens, ducks, fowls, geese, larks, pigeons, pullets, rabbits, teal, turkeys.

_Game._—Black-cock, buck venison, grouse, hares, partridges, pheasants.

_Vegetables._—Artichokes, asparagus, beans, cabbage sprouts, carrots, celery, lettuces, mushrooms, onions, pease, potatoes, salads, sea-kale, sprouts, tomatoes, turnips, vegetable marrows,—various herbs.

_Fruit._—Bullaces, damsons, figs, filberts, grapes, melons, morella cherries, mulberries, nectarines, peaches, pears, plums, quinces, walnuts.

SHAD, to Dress.

_Ingredients._—1 shad, oil, pepper, and salt. _Mode._—Scale, empty and wash the fish carefully, and make two or three incisions across the back. Season it with pepper and salt, and let it remain in oil for ½ hour. Broil it on both sides over a clear fire, and serve with caper sauce. This fish is much esteemed by the French, and by them is considered excellent. _Time._—Nearly 1 hour. _Average cost._—Seldom bought. _Seasonable_ from April to June.

SHEEP’S BRAINS, en Matelote (an Entrée).

_Ingredients._—6 sheep’s brains, vinegar, salt, a few slices of bacon, 1 small onion, 2 cloves, a small bunch of parsley, sufficient stock or weak broth to cover the brains, 1 tablespoonful of lemon-juice, matelote sauce. _Mode._—Detach the brains from the head without breaking them, and put them into a pan of warm water; remove the skin, and let them remain for two hours. Have ready a saucepan of boiling water, add a little vinegar and salt, and put in the brains. When they are quite firm, take them out and put them into very cold water. Place 2 or 3 slices of bacon in a stewpan, put in the brains, the onion stuck with 2 cloves, the parsley, and a good seasoning of pepper and salt; cover with stock, or weak broth, and boil them gently for about 25 minutes. Have ready some croûtons; arrange these in the dish alternately with the brains, and cover with a matelote sauce, to which has been added the above proportion of lemon-juice. _Time._—25 minutes. _Average cost_, 1_s._ 6_d._ _Sufficient_ for 6 persons. _Seasonable_ at any time.

SHEEP’S FEET or TROTTERS (Soyer’s Recipe).

_Ingredients._—12 feet, ¼ lb. of beef or mutton suet, 2 onions, 1 carrot, 2 bay-leaves, 2 sprigs of thyme, 1 oz. of salt, ¼ oz. of pepper, 2 tablespoonfuls of flour, 2½ quarts of water, ¼ lb. of fresh butter, 1 teaspoonful of salt, 1 teaspoonful of flour, ¼ teaspoonful of pepper, a little grated nutmeg, the juice of 1 lemon, 1 gill of milk, the yolks of 2 eggs. _Mode._—Have the feet cleaned, and the long bone extracted from them. Put the suet into a stewpan, with the onions and carrot sliced, the bay-leaves, thyme, salt, and pepper, and let these simmer for 5 minutes. Add 2 tablespoonfuls of flour and the water, and keep stirring till it boils; then put in the feet. Let these simmer for 3 hours, or until perfectly tender, and take them and lay them on a sieve. Mix together, on a plate, with the back of a spoon, butter, salt, flour (1 teaspoonful), pepper, nutmeg, and lemon-juice as above, and put the feet, with a gill of milk, into a stewpan. When very hot, add the butter, &c., and stir continually till melted. Now mix the yolks of 2 eggs with 5 tablespoonfuls of milk; stir this to the other ingredients, keep moving the pan over the fire continually for a minute or two, but do not allow it to boil after the eggs are added. Serve in a very hot dish, and garnish with croûtons, or sippets of toasted bread. _Time._—3 hours. _Average cost_, 1_s._ 6_d._ _Sufficient_ for 4 persons. _Seasonable_ at any time.

SHEEP’S HEAD.

_Ingredients._—1 sheep’s head, sufficient water to cover it, 3 carrots, 3 turnips, 2 or 3 parsnips, 3 onions, a small bunch of parsley, 1 teaspoonful of pepper, 3 teaspoonfuls of salt, ¼ lb. of Scotch oatmeal. _Mode._—Clean the head well, and let it soak in warm water for 2 hours, to get rid of the blood; put it into a saucepan, with sufficient cold water to cover it, and when it boils, add the vegetables, peeled and sliced, and the remaining ingredients; before adding the oatmeal, mix it to a smooth batter with a little of the liquor. Keep stirring till it boils up; then shut the saucepan closely, and let it stew gently for 1½ or 2 hours. It may be thickened with rice or barley, but oatmeal is preferable. _Time._—1½ to 2 hours. _Average cost_, 8_d._ each. _Sufficient_ for 3 persons. _Seasonable_ at any time.

SHORTBREAD, Scotch.

_Ingredients._—2 lbs. of flour, 1 lb. of butter, ¼ lb. of pounded loaf sugar, ½ oz. of caraway seeds, 1 oz. of sweet almonds, a few strips of candied orange-peel. _Mode._—Beat the butter to a cream, gradually dredge in the flour, and add the sugar, caraway seeds, and sweet almonds, which should be blanched and cut into small pieces. Work the paste until it is quite smooth, and divide it into six pieces. Put each cake on a separate piece of paper, roll the paste out square to the thickness of about an inch, and pinch it upon all sides. Prick it well, and ornament with one or two strips of candied orange-peel. Put the cakes into a good oven, and bake them from 25 to 30 minutes. _Time._—25 to 30 minutes. _Average cost_, for this quantity, 2_s._ _Sufficient_ to make 6 cakes. _Seasonable_ at any time.

_Note._—Where the flavour of the caraway seeds is disliked, omit them, and add rather a larger proportion of candied peel.

SHRIMP SAUCE, for Various Kinds of Fish.

_Ingredients._—1/3 pint of melted butter, ¼ pint of picked shrimps, cayenne to taste. _Mode._—Make the melted butter very smoothly, shell the shrimps (sufficient to make ¼ pint when picked), and put them into the butter; season with cayenne, and let the sauce just simmer, but do not allow it to boil. When liked, a teaspoonful of anchovy sauce may be added. _Time._—1 minute to simmer. _Average cost_, 6_d._ _Sufficient_ for 3 or 4 persons.

SHRIMPS OR PRAWNS, to Boil.

_Ingredients._—¼ lb. salt to each gallon of water. _Mode._—Prawns should be very red, and have no spawn under the tail; much depends on their freshness and the way in which they are cooked. Throw them into boiling water, salted as above, and keep them boiling for about 7 or 8 minutes. Shrimps should be done in the same way; but less time must be allowed. It may easily be known when they are done by their changing colour. Care should be taken that they are not over-boiled, as they then become tasteless and indigestible. _Time._—Prawns, about 8 minutes; shrimps, about 5 minutes. _Average cost_, prawns, 2_s._ per lb.; shrimps, 6_d._ per pint. _Seasonable_ all the year.

SHRIMPS OR PRAWNS, Buttered.

_Ingredients._—1 pint of picked prawns or shrimps, ¾ pint of stock, thickening of butter and flour; salt, cayenne, and nutmeg to taste. _Mode._—Pick the prawns or shrimps, and put them in a stewpan with the stock; add a thickening of butter and flour; season, and simmer gently for 3 minutes. Serve on a dish garnished with fried bread or toasted sippets. Cream sauce may be substituted for the gravy. _Time._—3 minutes. _Average cost_ for this quantity, 1_s._ 4_d._

SHRIMPS, Potted.

_Ingredients._—1 pint of shelled shrimps, ¼ lb. of fresh butter, 1 blade of pounded mace, cayenne to taste; when liked, a little nutmeg. _Mode._—Have ready a pint of picked shrimps, and put them, with the other ingredients, into a stewpan; let them heat gradually in the butter, but do not let it boil. Pour into small pots, and when cold, cover with melted butter, and carefully exclude the air. _Time._—¼ hour to soak in the butter. _Average cost_ for this quantity, 1_s._ 3_d._

SKATE, to choose.

This fish should be chosen for its firmness, breadth, and thickness, and should have a creamy appearance. When crimped, it should not be kept longer than a day or two, as all kinds of crimped fish soon become sour. Thornback is often substituted for skate, but is very inferior in quality to the true skate.

SKATE, Boiled.

_Ingredients._—¼ lb. of salt to each gallon of water. _Mode._—Cleanse and skin the skate, lay it in a fish-kettle, with sufficient water to cover it, salted in the above proportion. Let it simmer very gently till done; then dish it on a hot napkin, and serve with shrimp, lobster, or caper sauce. _Time._—According to size, from ½ to 1 hour. _Average cost_, 4_d._ per lb. _Seasonable_ from August to April.

SKATE, Crimped.