Part 7

CUT two pair of scalded goose giblets into pieces of two inches long; then blanch them, trim the bones from the ends, and wash the giblets; after which drain them dry, put them into a stewpan with half a pint of stock, cover the pan close, simmer over a slow fire till three parts done and the liquor nearly reduced, then add good-seasoned cullis, and stew them till tender.

_Stewed Giblets with Peas._

PROCEED as with the above, except, instead of plain cullis, take a pint of shelled young green peas, and sweat them till three parts done with a bit of fresh butter and a little salt; then add some cullis, put them to the giblets, and stew them till tender. If requisite put a little liquid of colour.

_Green Truffles for a Dish._

WELL clean two pounds of green truffles; then put them into a stewpan with half a pint of stock, a gill of red port, and a little salt, and boil them gently half an hour. When they are to be served up, drain them dry and put them into a folded napkin. They are to be eaten with cold fresh butter, or with oil, vinegar, and cayenne pepper.

N. B. The liquor they were boiled in may be made into a cullis, and put into different sauces, such as haricot, ragout, or celery, &c.

_Rabbits en Gallentine for a Dish._

BONE two rabbits, lay them flat, put a little light forcemeat upon them, and slips of lean ham, breast of fowl, and omlets of eggs white and yellow, the same as for garnishing. Roll the rabbits up tight and sew them, lard the top part with slips of fat bacon very neat, and blanch and braise them. When they are to be served up glaize the larding, and put good cullis under them.

_Ham braised._

TAKE a mellow smoked ham perfectly clean; then well trim and put it into a braising pan; after which, add to it four quarts of water, a bottle of madeira wine, and a few bay leaves. Cover the pan close, and simmer the ham over a moderate fire till very tender. Then wipe it quite dry, take off the rind, glaize the top part, and serve it up on a large dish with stewed spinach on one side and mashed turnips on the other.

N. B. Hams may be plain boiled and served up in the same manner.

Pickled tongues may be stuffed with marrow and boiled, then peeled, and served up with the above vegetables and in the same manner.

_Jerusalem Artichokes stewed._

PARE and cut them into halves, boil them in a little consumé till nearly done and the liquor almost reduced; then add a bit of fresh butter, salt, flour, and cream, a small quantity of each. Set them over a fire for five minutes, and serve them up with fried bread round.

_Jerusalem Artichokes another way._

PARE and cut them into shapes as for haricot, and fry them in boiling-hot lard till of a light brown colour; then drain them dry, put them into a stewpan, and add a little strong cullis with a small quantity of vinegar and mustard mixed in it. Serve them up with fried bread round.

_Mashed Potatoes._

PARE and steam or boil floury potatoes, and mash them with a wooden spoon; then add a bit of fresh butter, a little salt, and some milk or cream. Mix them well together over a fire for five minutes, then put them in the center of a dish, make them smooth, chequer the top with the back of a knife, and put some whole potatoes round if approved. Serve them up very hot, but be careful the mash is not too thin, and preserve them as white as possible.

N. B. The same mash may be put into scollop shells and coloured with a salamander; or the mash may be mixed with yolk of egg, then moulded with the hands into round balls, and fried in boiling lard.

_Cauliflower with Parmezan Cheese._

CUT off the leaves and stalk, boil it in salt and water till nearly done, and drain till dry. Have ready a dish with fried bread dipped in white of raw egg, and put round the rim. Set the flower in the center of the dish, and pour over it a sauce made with boiling-hot benshamelle, and, three minutes before it is to be put over the cauliflower, add grated parmezan cheese.

_Cauliflower a la Sauce._

BOIL the flower, and either serve it up whole or in pieces, placed round each other in a dish. The sauce over it to be boiling hot and of a good thickness, made with strong cullis, a little vinegar, and fresh butter mixed together.

N. B. Broccoli may be done in the same manner.

_Cauliflower a la Cream._

BOIL the flower and pour over it the following sauce:--Take a gill of consumé and a table spoonful of vinegar, which put into a stewpan and set over a fire till hot, and five minutes before it is to be sent to table add a leason of two eggs and a gill of cream.

_Stewed Artichoke Bottoms._

BOIL six artichokes till half done; then take the leaves and choke away, trim the bottoms neat with a knife, or cut them with a shape; after which put them into a stewpan, add half a pint of stock, a little salt and lemon juice, and boil them gently till done. When they are to be served up wipe them dry, put them in the center of a dish with fried bread round the rim, and a strong bright cullis over them, or benshamelle.

_French Beans a la Cream for a Dish._

CUT young beans in slips, boil them in plenty of water and salt to preserve them green, and when they are done drain them dry. Then put into a stewpan two ounces of fresh butter, the yolks of three eggs beat up in a gill of cream, and set over a slow fire. When it is hot add a table spoonful of vinegar and the beans, simmer all together for five minutes, and keep stirring the beans with a wooden spoon to prevent the mixture from burning or curdling.

_Stewed Cardoons._

CUT the heads in pieces, take off the outside skin, wash, and scald them; then put them into a stewpan, add a little stock to cover them, boil till three parts done and the liquor almost reduced, then add a small quantity of benshamelle and stew them gently till done. Serve them up with sippets of fried bread and stewed watercresses alternately round the rim of the dish, and the cardoons in the center. Or they may be done in the same manner with cullis instead of benshamelle.

_Vegetables in a Mould._

SHEET the inside of an oval jelly or cake mould with bards of fat bacon; then put upright alternately round the inside of the bacon slips of cleaned turnips, carrots, pickle cucumbers, and celery and asparagus heads. Lay a forcemeat at the bottom and round the inside of the vegetables, filling the center with small pieces of veal or mutton passed with sweet herbs, pepper, salt, and lemon juice. Cover it with forcemeat, wash it with yolk of egg, and bake it. When it is to be served up turn it gently out of the mould into a deep dish, take off the bacon, make a little hole at the top, and add a small quantity of good cullis.

_Broiled Mushrooms._

CLEAN with a knife fresh forced mushrooms, and wash and drain them dry. Then make a case with a sheet of writing paper, rub the inside well with fresh butter, and fill it with the mushrooms. Season them with pepper and salt, put them upon a baking plate over a slow fire, cover them with a stewpot cover with some fire upon it, and when the mushrooms are nearly dry, serve them up very hot.

_Stewed Mushrooms (brown)._

CLEAN with a knife a pottle of fresh forced mushrooms, put them into water, and when they are to be stewed take them out with the hands to avoid the sediment. Then put them into a stewpan with an ounce and an half of fresh butter, a little salt, and the juice of half a lemon. Cover the stewpan close, put it over a fire, and let the mushrooms boil for five minutes. Then thicken them with a little flour and water mixed, add a small quantity of liquid of colour, (some cayenne if approved,) and stew them gently for five minutes more.

_Stewed Mushrooms (white)._

LET the same process be followed as above; but instead of adding liquid of colour put to them a gill of good cream.

_Mashed Turnips._

PARE and boil them till three parts done; then squeeze them between two plates, put them into a stewpan, add flour, fresh butter, cream, and salt, a little of each. Mix them well over a fire, stew them gently for five minutes, and preserve them as white as possible.

_Potatoes creamed._

PARE good potatoes, cut them into quarters, trim them round, and put them into a stewpan. Boil them gently till half done, drain them dry, add to them cream, salt, and fresh butter, a small quantity of each, or some benshamelle. Stew them very gently till they are done, and be careful they do not break.

_Stewed Watercresses._

PICK and wash twelve bunches of watercresses, boil them till half done, and drain and squeeze them dry; then chop and put them into a stewpan, add to them cullis, cream, salt, pepper, and flour, a little of each. Stew them gently ten minutes, and serve them up with fried bread round.

_A neat Dish of Vegetables._

WASH a dish with white of raw egg, then make four divisions in it with fried bread, and put alternately in each the following vegetables:--in the first, stewed spinach; in the second, mashed turnips; in the third, mashed potatoes; and in the fourth, slices of carrots and some button onions blanched: afterwards stew them in a little cullis, and when they are put into the dish let the essence adhere to them: or in the fourth partition put pieces of cauliflower or heads of broccoli.

N. B. Instead of fried bread to make the divisions, may be used mashed potatoes and yolks of eggs mixed together, and put on a dish in as many partitions as approved; afterwards baked till of a nice colour, and served up with any kind of stewed vegetable alternately.

_Vegetable Pie._

CUT celery heads two inches long, turnips and carrots into shapes, some peeled button onions or two Spanish onions, artichoke bottoms cut into quarters, pieces of cauliflowers or heads of broccoli, and heads of large asparagus. Let all the vegetables be washed clean; then boil each separately in a sufficient quantity of water to cover them, and as they get tender strain the liquor into one stewpan and put the vegetables into another. Then add to their essences half a pint of strong consumé, thicken it with flour and water, season to the palate with cayenne pepper, salt, and lemon juice; add also a little colour. Let it boil ten minutes and strain it to the vegetables; then simmer them together, and serve them up in a raised pie crust, or in a deep dish with a raised crust baked round it, of two inches high.

_Fried Potatoes._

PARE and slice potatoes half an inch thick; then wipe them dry, flour, and put them into boiling hot lard or dripping, and fry them of a light brown colour. Then drain them dry, sprinkle a little salt over, and serve them up directly with melted butter in a sauce boat.

_Fried Onions with Parmezan Cheese._

PARE six large mild onions, and cut them into round slices of half an inch thick. Then make a batter with flour, half a gill of cream, a little pepper, salt, and three eggs, beat up for ten minutes; after which add a quarter of a pound of parmezan cheese grated fine and mixed well together, to which add the onions. Have ready boiling lard; then take the slices of onions out of the batter with a fork singly, and fry them gently till done and of a nice brown colour. Drain them dry, and serve them up placed round each other. Melted butter with a little mustard in it to be served in a sauce boat.

_Pickle Tongue forced._

BOIL it till half done, then peel it, and cut a piece out of the under part from the center, and put it into a marble mortar. Then add three ounces of beef marrow, half a gill of cream, the yolk of two eggs, a few breadcrumbs, a little pepper, and a spoonful of madeira wine. Pound them well together, fill the cavity in the tongue with it, sew it up, cover it with a veal caul, and roast till tender, or boil it.

_Stewed Endive._

TRIM off the green part of endive heads, wash and cut them into pieces, and scald them till half done; then squeeze, chop, and put them into a stewpan; add a small quantity of strong cullis, stew it till tender, and serve it up in a sauce boat, or it may be put under roast mutton.

_Forced Cucumbers._

PARE fresh gathered cucumbers of a middling-size; then cut them into halves, take out the seeds with a knife, fill the cavity with forcemeat, and bind the two halves together with strong thread. Put them into a stewpan with vinegar, salt, and veal stock, a small quantity of each. Set them over a fire, simmer them till three parts done, and reduce the liquor; then add with it a strong cullis, put it to the cucumbers, and stew them gently till done.

_To stew Peas for a Dish._

PUT a quart of fresh shelled young peas into a stewpan, add to them a quarter of a pound of fresh butter, a middling-sized onion sliced very fine, a cos or cabbage lettuce washed and cut into pieces, and a very little salt. Cover the pan close, put it over a moderate fire, and sweat the peas till half done. Make them of a proper thickness with flour and water, add a spoonful of essence of ham, season to the palate with cayenne pepper, and add a small lump of sugar if approved. Let the peas stew gently till tender, being careful not to let them burn.

_Salad of Asparagus._

SCALE and cut off the heads of large asparagus, boil them till nearly done, strain, and put them into cold water for five minutes, and drain them dry; afterwards lay them in rows on a dish, put slices of lemon round the rim, and mix well together a little mustard, oil, vinegar, cayenne pepper, and salt, and put it over the asparagus just before they are to be eaten.

_Asparagus Peas._

SCALE sprue grass, cut it into pieces the bigness of peas as far as the green part extends from the heads, and wash and put them into a stewpan. To a quart of grass peas add half a pint of hot water lightly salted, and boil them till three parts done; after which strain and preserve the liquor, which boil down till nearly reduced, and put to it three ounces of fresh butter, half a gill of cream, a little sifted sugar, flour, and water, sufficient to make it of a proper thickness; add the peas, stew them till tender, and serve them up with the top of a french roll toasted and buttered put under them in a dish.

_Another way._

BOIL the peas in salt and water till nearly done, strain and put them into a stewpan, add to them a little sifted sugar, two ounces of fresh butter, a table spoonful of essence of ham, half a gill of cream, with two yolks of raw eggs beat up in it; stew them gently five minutes, and be careful they do not burn. Serve them up in the same manner as the above.

N. B. Large heads of asparagus may be done in the same manner whole.

_Stewed Asparagus for Sauce._

SCALE sprue or large asparagus, then cut off the heads as far as they are eatable, boil them till nearly done, strain them, and pour cold water over to preserve them green. Then make (boiling) a good strong cullis, and put in the heads five minutes before the sauce is served up, which may be put over tendrons of veal, lamb, &c.

N. B. Some tops of sprue grass may be boiled in a little stock till tender, and rubbed through a tamis. The pulp to be put to the cullis before the heads are added.

_Directions for Vegetables._

IT is necessary to remember, that in dressing vegetables of every kind, they should be gathered fresh, picked clean, trimmed or pared neatly, and washed in several waters. Those that are to be plain boiled should be put into plenty of boiling water and salt. If they are not to be used directly, when they are three parts done put them into cold water for five minutes, such as spinach, greens, cauliflowers, and broccoli, as it preserves their colour; and when they are to be served up put them again into boiling water till done, then drain them dry.

N. B. Potatoes and carrots are best steamed.

_Pickled Oysters._

PUT two dozen of large oysters into a stewpan over a fire with their liquor only, and boil them five minutes; then strain the liquor into another stewpan, and add to it a bay leaf, a little cayenne pepper, salt, a gill and a half of vinegar, half a gill of ketchup, a blade of mace, a few allspice, and a bit of lemon peel. Boil it till three parts reduced, then beard and wash the oysters, put them to the pickle, and boil them together two minutes. When they are to be served up place the oysters in rows, and strain the liquor over them. Garnish the dish with slices of lemon or barberries.

_Oyster Atlets._

BLANCH throat sweetbreads, and cut them into slices; then take rashers of bacon the bigness of the slices of the sweetbreads, and as many large oysters blanched as there are pieces of sweetbread and bacon. Put the whole into a stewpan with a bit of fresh butter, parsley, thyme, and eschallots, chopped very fine, pepper, salt, and lemon juice, a small quantity of each. Put them over a slow fire, and simmer them five minutes; then lay them on a dish, and when a little cool, put upon a small wooden or silver skewer a slice of sweetbread, a slice of bacon, and an oyster, and so alternately till the skewers are full; then put breadcrumbs over them, which should be rubbed through a hair sieve, and broil the atlets gently till done and of a light brown colour. Serve them up with a little cullis under them, together with the liquor from the blanched oysters reduced and added to it.

_Scollop Oysters._

BLANCH the oysters and strain them; then add to their liquor, which must be free from sediment, a good piece of fresh butter, a little pepper and salt, some lemon peel and grated nutmeg, a small quantity of each. Then beard and wash the oysters, add them to the ingredients, simmer them over a fire five minutes, and put the oysters into scollop shells with the liquor. If there be more than sufficient, boil it till nearly reduced and add it; then put fine breadcrumbs over, smooth them with a knife, bake or set them over a fire upon a gridiron for half an hour, and colour the top part with a salamander.

_Oyster Loaves._

TAKE small french rasped rolls, and cut a little piece off the top part; then take the crumb entirely out, and afterwards fry the case and tops in boiling lard only till they are crisp and of a light colour. Drain them dry, keep them warm, and just before they are to be served up put oysters into them, done in the same manner as for scollops, with the top of the rolls over.

_Ragout of Sweetbreads (brown)._

TAKE throat sweetbreads blanched and cut into slices; morells blanched, cut into halves, and washed free from grit; some stewed mushrooms, egg balls, artichoke bottoms, or jerusalem artichokes, boiled till half done and cut into pieces; green truffles pared, cut into slices half an inch thick, and stewed in a little stock till it is nearly reduced; and cocks combs boiled till three parts done. Then mix all the ingredients together, add some cullis, stew them gently a quarter of an hour, and season to the palate.

_Ragout of Sweetbreads (white)._

PUT into a stewpan some stewed mushrooms, egg balls, slices of blanched throat sweetbreads, cocks combs boiled till nearly done, and half a pint of consumé. Stew them ten minutes, then pour the liquor into another stewpan, and reduce it over a fire to one half the quantity. Beat up the yolks of two eggs, a gill of cream, a little salt, and strain them through a hair sieve to the sweetbreads, &c. then put them over a slow fire and let them simmer five minutes; or the above four articles may be put into a stewpan with some benshamelle only, and stewed till done.

_Poached Eggs with Sorrel or Endive._

TAKE a slice of bread round a loaf, and cut it to cover three parts of the inside of a dish; then fry it in boiling lard till of a light colour, drain it dry, and lay it in a warm place. Then wash and chop sorrel, squeeze and put it into a stewpan with a bit of fresh butter, cayenne pepper, and a table spoonful of essence of ham; simmer it till done, thicken it with flour and water, boil it five minutes, butter the toast, poach the eggs, and drain them; then lay them over the bread, put the sorrel sauce round, and serve them up very hot.

_Buttered Eggs._

BREAK twelve eggs into a stewpan, add a little parsley chopped fine, one anchovie picked and rubbed through a hair sieve, two table spoonfuls of consumé or essence of ham, a quarter of a pound of fresh butter made just warm, and a small quantity of cayenne pepper. Beat all together, set them over a fire, and keep stirring with a wooden spoon till they are of a good thickness, and to prevent their burning. Serve them up in a deep dish with a fresh toast under them.

_Fried Eggs, &c._

TAKE slices of ham or rashers of bacon, and broil, drain, and put them into a deep plate. Have ready a little boiling lard in a stewpan, break the eggs into it, and when they are set, turn and fry them not more than two minutes. Then take them out with a skimmer, drain them, and serve them up very hot over the bacon or ham. Put a strong cullis, with a little mustard and vinegar (but no salt) in it, under them.

_Eggs a la Trip._

BOIL the eggs gently five minutes, then peel, wash, and cut them in halves; put them into a stewpan, add a little warm strong benshamelle, and a small quantity of parsley chopped very fine. Simmer them over a fire a few minutes, and serve them up plain, or with fried oysters round them.

_Omlet of Eggs._

BREAK ten eggs, add to them a little parsley and one eschallot chopped fine, one anchovie picked and rubbed through a hair sieve, a small quantity of grated ham, a little pepper, and mix them well together. Have ready an iron frying-pan, which has been prepared over a fire with a bit of butter burnt in it for some time, in order that the eggs might not adhere to the pan when turned out. Wipe the pan very clean and dry; put into it two ounces of fresh butter, and when hot put in the mixture of eggs; then stir it with a wooden spoon till it begins to thicken, mould it to one side of the pan, let it remain one minute to brown, put a stewpan cover over it, and turn it over into a dish, and if approved (which will be a good addition) pour round it a little strong cullis, and serve it up very hot.

There may be added also, a small quantity of boiled tops of asparagus or celery, some fowl, or oysters, or other ingredients, pounded and rubbed through a sieve, with a table spoonful of cream and one of ketchup. Then add the pulp to the eggs, beat them well together, and fry them as above. Or the mixture, instead of being fried, may be put over a fire and stirred till it begins to thicken; then put it on a toast, colour it with a hot salamander, and serve it up with a little cullis or benshamelle, or green truffle sauce underneath.

_Fricassee of Tripe._

CUT the tripe into small slips, and boil in a little consumé till the liquor is nearly reduced; then add to it a leason, of two yolks of eggs and cream, a small quantity of salt, cayenne pepper, and chopped parsley. Simmer all together over a slow fire for five minutes, and serve it up immediately. Or instead of the leason, &c. a little benshamelle and chopped parsley may be added.

_Lambs Tails and Ears._

SCALD four tails and five ears very clean, and braise them in a pint of veal stock. When the tails are half done, take them out, egg and breadcrumb them over, and broil them gently. Let the ears be stewed till three parts done, and nearly reduce the liquor; then add cullis, stew them till tender, and serve them up with the sauce in the center of the dish, the tails round them, and a bunch of pickle barberries over each ear. Or the tails and ears may be stewed in a little stock till tender; then add a leason of eggs and cream, and serve them up with twelve heads of large asparagus cut three inches long, boiled till done, and put over plain. Let the heads be preserved as green as possible.

_Curried Atlets._