Chapter 8

Nelson Brothers, Limited, stand foremost among the importers of this invaluable food supply. The mutton and lamb selected by them is of the highest quality, and their system of refrigeration is perfect. In summer these New Zealand meats have a great advantage over the home supply, as although in keeping they may lose colour, they remain good and sweet much longer than English-killed meat.

The Company have large refrigerating stores under Cannon Street Station capable of holding some 70,000 sheep, and have recently erected stores of _treble that capacity_ at Nelson's Wharf, Commercial Road, Lambeth, wherein the latest improvements both as regards construction and refrigerating machinery have been adopted, in order to facilitate the development of the frozen meat trade.

NELSON BROTHERS have also Branch Offices at--

15_a_, RICHMOND STREET, LIVERPOOL. LEASE LANE, BIRMINGHAM. LAWNS LANE, LEEDS. THE ABATTOIRS, MANCHESTER. BALTIC CHAMBERS, NEWCASTLE-ON-TYNE. TRESILLIAN TERRACE, CARDIFF.

If any of our readers are anxious to try the meat, and are unable to procure it, a postcard to the Head Office, 15, Dowgate Hill, London, E.C., or to any of the Branch Offices, will at once put them in the way of carrying out their desire.

As it occasionally happens that from want of some little precaution New Zealand meat does not come to table in its best condition, we offer the following hints for the treatment of it:

Frozen mutton, like that which is freshly killed, requires to be hung a certain time--this is most essential to remember, otherwise the meat eats hard and tough--and it is important to observe, both when hanging and roasting, that it is so placed that the juice shall not run out of the cut end. Hind-quarters, haunches, and legs should be hung with the knuckle end downwards; loins and saddles by the flaps, thus giving them a horizontal position. The meat in winter should be kept in the kitchen some time before cooking, and after being exposed for a few minutes to a rapid heat in order to seal up and keep the gravy in the joint, it should be cooked rather slowly, thus taking a little more time than is usually given to English meat.

INDEX.

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PAGE

ALBUMEN, 10

BEEF TEA, 12 " " as a solid, 15

BEVERAGES, 93 Badminton Cup, 94 Champagne Cup, 94 Cherry Cup, 94 Cider Cup, 94 Citric Acid, 97 Claret Cup, 93 Ginger, an Extract of, for family use, 95 Gingerade, 95 Lemon, Essence of, 97 " Syrup, 96 Lemonade, 94 " (a new recipe), 95 Milk, 96 Port Wine, Mulled, 94

BLANC-MANGE, 79

CAKES, 85 Almond Paste, 92 Chocolate, 90 Cocoa-nut, 89 " Rock, 90 Macaroons, 89 Pound, 87 " Plain, 87 Savoy Sponge, 88 " " Lemon, 88 Sugar Icing, 90

CITRIC ACID, 9

CREAMS, 74 Apricot, 76 Champagne, 83 Charlotte Russe, 79 Cheese and Macaroni, 81 Cherry, 80 Chocolate, 82 Coffee, 81 Fig, 83 Fruit, 78 Italian, 81 Lemon, 75 " Imitation, 76 Mandarin, 78 Orange, 76 " Mousse, 83 Oranges, Chartreuse of, 82 Palace, 77 Pineapple, 77 Strawberry, 75 " Trifle, 84 Syllabub, Solid, 79 Velvet, 80 Whipped, 84

ESSENCES-- Almonds, 9 Lemon, 9 Vanilla, 9

EXTRACT OF MEAT, 10

FISH, LITTLE DISHES OF, 22 Cod Cutlets, 26 Eels, Collared, 30 Fish, Galantine of, 28 Herrings, Fried, 27 " Rolled, 27 Sole, Filleted, 24 " Fillets of, en Aspic, 29 " " Fried, 25 " " Sautes, 25 " " with Lobster, 25 " Fried, 23 Whiting, Baked, 26

FLUMMERY, DUTCH, 72

GELATINE, 13 " How to use, 64

HOUSEKEEPING, HINTS ON, 105

JELLIES, NELSON'S BOTTLED-- Calf's Foot, 8 Cherry, 8 Lemon, 8 Orange, 8 Port, 8 Sherry, 8

JELLIES, TABLET, 8

JELLY-MAKING, ON, 61 Jelly, Apple, 69 " Aspic, 72 " Brilliant, 65 " Claret, 67 " Cocoa, 68 " Coffee, 68 " Economical, 65 " Orange Fruit, 69 " Oranges filled with, 69 " Ribbon, 66 " Strengthening, 71 " with Fruit, 66 Jelly-bag, how to make a, 73

JELLY-JUBES, 10

LEMON SPONGE, 9, 70

LOZENGES-- Gelatine, 9 Licorice, 10

MACARONI, ETC., 98 Canapes au Parmesan, 101 Cheese, Boiled, 101 Eggs, Scalloped, 102 Macaroni Cheese, 99 " Stewed, 100 " Sweet, 100 " with Bacon, 99 " " Cheese, 98 " " Onions, 100 " " Tomatoes, 100 Mushrooms with Cream Sauce, 103 Rice, to Boil (a black man's recipe), 103 Rice with Parmesan Cheese, 101 Scotch Woodcock, 102 Vegetables, to Mince, 104

MEAT, LITTLE DISHES OF, 31 Brain Fritters, 35 Chicken, Brown Fricassee of, 42 Chicken Saute, 43 " in Aspic Jelly, 36 Croquettes, 44 Curry, Dry, 44 Kidneys, Broiled, 39 " Sautes, 37 " with Mushrooms, 38 " with Piccalilli, 39 Lamb's Fry, 40 " Sweetbreads, 41 Marrow Toast, 35 Meat Cakes a l'Italienne, 45 Mutton, Cold, Potted, 33 " Collops, 33 " Cutlets, 31 " Pies, 34 " Roulades of, 32 " Saute, 33 Ox Brain, 34 Pork Pie, Raised, 46 Potato Hash, 43 Sausages, Pork, 47 Veal a la Casserole, 41 Veal and Ham Pie, 47 Veal Cutlets in White Sauce, 37

MUTTON, NEW ZEALAND FROZEN, 119

PUDDINGS, 50 Apple Fool, 59 " Meringue, 60 Baden-Baden, 80 Brandy Sauce, 53 Cabinet, 53 Capital, The, 57 Cheesecake, Welsh, 58 Chocolate, 56 Cocoa-nut, 56 Compote of Apples with Fried Bread, 59 Compote of Prunes, 60 Custard, 50 Duchess of Fife's, 58 Fritters, Italian, 58 Jubilee, 55 Natal, 55 Omelet, Friar's, 58 " Souffle, 52 Pears, Stewed, with Rice, 60 Queen's, 56 Raspberry and Currant, 57 Souffle, 51 Sponge Souffle, 53 Vanilla Rusk, 54 Warwickshire, 54

SOUPS, 11, 14 Artichoke, Brown, 19 Beef and Onion, 14 Beef, Lentil, and Vegetable, 15 Beef, Pea, and Vegetable, 15 Glaze, 21 Gravy, 21 Hare, 17 Julienne, 16 Mulligatawny, 18 " Nelson's, 14 " Thin, 18 Rabbit, Brown; Clear, 17 Turtle, 19 " Mock, 21 Vermicelli, Clear, 16

TINNED MEATS, 12

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CHARLES DICKENS AND EVANS, CRYSTAL PALACE PRESS.

For First Class Jellies

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NELSON'S

OPAQUE GELATINE

SHOULD ALWAYS BE USED.

See Recipe, Page 65.

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NELSON'S

TABLET JELLIES.

_Orange, Lemon, Calf's Foot, Cherry, Raspberry, Vanilla, Apricot, Pear, Apple, Black Currant, Pine Apple, Noyeau, etc._

Quarts, 9d.; Pints, 6d.; Half-Pints, 3d.

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WINE TABLET JELLIES.

_Port, Sherry, Orange._

Pints only, 9d.

These new Jellies are perfectly pure and wholesome, and the flavours excellent, while their exceeding cheapness brings them within the reach of all classes.

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G. NELSON, DALE, & CO., Ltd., 14, Dowgate Hill, London.

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NELSON'S SOUPS.

These Soups are already thoroughly cooked and seasoned, and can be prepared for the table in a few minutes.

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BEEF AND CARROTS.

BEEF AND CELERY.

BEEF AND ONIONS.

MULLIGATAWNY.

In Pint Packets, 6d. each.

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BEEF, PEAS, AND VEGETABLES.

BEEF, LENTILS, AND VEGETABLES.

In Quart Packets, 6d. each.

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Penny Packets of Soup for charitable purposes.

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NELSON'S

EXTRACT OF MEAT,

FOR MAKING AND IMPROVING

SOUPS, GRAVIES, BEEF-TEA, etc., etc.

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In Ounce Packets, 4d. each, and 1 lb. Tins, 5s. each.

NOTE.

One packet is sufficient for a Pint of Strong Soup.

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G. NELSON, DALE, & CO., Ltd., 14, Dowgate Hill, London.

NOTICE.

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On RECEIPT of POSTAL ORDER for 2/6

A BOX CONTAINING SAMPLES OF

NELSON'S SPECIALITIES

AND A COPY OF

"NELSON'S HOME COMFORTS,"

Will be sent, CARRIAGE PAID, to any address in the United Kingdom, by

G. NELSON, DALE, & CO., LIMITED,

14, Dowgate Hill, London, E.C.

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May also be obtained through any Grocer at the same price.

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_N.B.--A Copy of "Home Comforts" will be sent, gratis, on receipt of Penny Postage Stamp._

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G. NELSON, DALE, & CO, Ltd., 14, Dowgate Hill, London.

[Transcriber's Note:

Minor punctuation errors have been corrected without note.

The title page, originally following three pages of advertisements, has been moved to the beginning of the book.

The following corrections and changes were also made:

*p. 12: fibrine to fibrin (the fibrin of the meat)

*p. 17: entree italicized to match other instances

*p. 33: liitle to little (Season with a little pepper)

*p. 122, Index: em-dash added to end of JELLIES, NELSON'S BOTTLED to match similar entries

Inconsistencies in hyphenation (e.g. sugar-syrup vs. sugar syrup, overnight vs. over-night) and variant spellings (e.g. omelette vs. omelet) have not been corrected.

For the ASCII version, the degree symbol was changed to "deg." and the pound sign (preceding the digit) has been changed to the word "pounds" (succeeding the digit). Also, acute accents were removed from the following words: entree(s), Souffle, SOUFFLE, fricassee, Fricassee, FRICASSEE, puree, saute(s), Saute(s), SAUTE(S), Cafe, canapes, Canapes, CANAPES, fecule, glace, rechauffe, and grave accents removed from the words a and A (e.g. a l'Italienne, A LA CASSEROLE). Circumflexes in the word Compote were also removed.]