Chapter 16

Heap the salad in the middle of the crown of eggs.

Decorate it with endive, and put a border of aspic jelly round it.

Chicken Salad.

_Ingredients_--A cold chicken. Some celery. A lettuce. Endive. Beetroot. A small cupful of _mayonnaise_ sauce. 2 or 3 hard-boiled eggs.

_Method._--Remove the skin of the chicken, and cut it into dice.

Cut up the celery into half-inch lengths, taking half as much celery as chicken.

Cut up the lettuce, and mix the chicken, celery, and lettuce together with the _mayonnaise_.

Put them into a salad-bowl, or heap on a dish.

Decorate with endive, beetroot, and hard-boiled eggs.

Mayonnaise of Salmon.

_Ingredients_--Some cold dressed salmon. A lettuce. Endive. Some hard-boiled eggs. A small cupful of _mayonnaise_ sauce. Some chopped aspic.

_Method._--Break the salmon into flakes, removing the bones.

Cut up the lettuce, and mix the salad with the _mayonnaise_ sauce.

Heap it lightly on a dish.

Decorate prettily with endive, and put some hard-boiled eggs, cut into quarters, round it; also, if liked, a border of aspic jelly.

Oyster Salad.

_Ingredients_--1 tin of oysters. 1 crisp lettuce. 1 head of celery. A little _mayonnaise_ or salad-dressing.

_Method._--Wash the lettuce, and cut it coarsely.

Wash, and cut the celery into one-inch lengths,

Trim the oysters, and mix them with the salad.

Put the mixture into a salad-bowl, and pour over the _mayonnaise_ or dressing.

Celery Salad.

_Ingredients_--2 heads of celery. 1 beetroot. A plain salad-dressing.

_Method._--Wash the celery, and cut it into half-inch lengths.

Put them in a salad-bowl, and pour the dressing over.

Garnish with a border of beetroot.

Tomato Salad.

_Ingredients_--A few ripe tomatoes. Equal quantities of oil and vinegar. 1 dessertspoonful of chopped parsley. Pepper and salt.

_Method._--Slice the tomatoes and lay them on a glass dish.

Sprinkle them with the parsley.

Mix the oil and vinegar with pepper and salt, and pour over them.

Cauliflower Salad.

_Ingredients_--1 boiled cauliflower. A little _mayonnaise_ or salad-dressing. Pepper and salt.

_Method._--Divide the cauliflower into tufts, and remove the green leaves.

Place them on a dish, and pour the dressing over them.

Garnish with beetroot.

Potato Salad.

_Ingredients_--Some boiled potatoes. 1 boiled onion. Some plain salad-dressing.

_Method._--Slice the potatoes and onion thinly.

Lay them on a dish, and pour the dressing over.

If preferred, the onion may be omitted.

Haricot Salad.

_Ingredients_--Some nicely cooked haricot beans. 1 teaspoonful of finely-chopped parsley. Equal quantities of oil and vinegar. Pepper and salt.

_Method._--Lay the beans in a dish.

Sprinkle them with the parsley.

Mix the oil and vinegar with the pepper and salt, and pour over them.

Lentil Salad.

_Ingredients_--Some boiled lentils. A little chopped parsley. Equal quantities of oil and vinegar. Pepper and salt.

_Method._--Lay the lentils in a dish.

Sprinkle them with the chopped parsley.

Mix the oil and vinegar with the pepper and salt, and pour over them.

Mixed Salad.

_Ingredients_--Equal quantities of boiled potato, carrot, turnip, and beetroot. Equal quantities of oil and vinegar. Pepper and salt to taste.

_Method._--Cut the vegetables into small dice.

Place them in a salad bowl.

Mix the oil and vinegar with the pepper and salt, and pour over them.

Spring Salad.

_Ingredients_--1 lettuce. Some mustard and cress. Endive. Hard-boiled eggs. Beetroot. Watercress. Some _mayonnaise_ or salad-dressing.

_Method._--Wash the vegetables well; put them in a draught to dry them quickly.

Then cut them rather coarsely.

Put them into a salad-bowl.

Pour over the dressing, and garnish with hard-boiled eggs and beetroot.

For a more elaborate salad, put the vegetables into a glass or silver dish, heaping them high in the centre.

Decorate with sprigs of endive, placing a large tuft at the top.

Round the base place the hard-boiled eggs, cut in quarters, alternately with slices of beetroot.

Finish off with a border of chopped aspic jelly.

MISCELLANEOUS DISHES.

Cheese Pâtés.

_Ingredients_--Some stale bread. ½ tablespoonful of hot water. 4 tablespoonfuls of grated cheese. 1 oz. of butter. A few bread-crumbs. Pepper and salt. A little cayenne. A few browned bread-crumbs. The yolk of an egg.

_Method._--Cut the bread in slices of one inch in thickness.

Stamp into rounds with a circular pastry-cutter; scoop out the inside, making little nests of them.

Fry in hot fat (_see_ French Frying); drain them on kitchen paper.

Put them inside the oven to keep hot.

Put the butter and water into a saucepan on the fire to boil.

When boiling, stir in sufficient crumbs to make the mixture stiff.

Beat in the yolk, add pepper, salt, and cayenne; and stir in the cheese.

Pile the mixture on the cases; sprinkle a few browned crumbs over them and be careful to serve quite hot.

Welsh Rare-bit.

_Ingredients_--Some slices of bread about half an inch in thickness. Some slices of cheese. A little butter. The yolk of an egg. Pepper and salt. A little cayenne.

_Method._--Toast the bread and keep it quite hot.

Cut the cheese into very thin pieces.

Put it in a saucepan with the butter; pepper and salt to taste.

Stir until it has melted, then mix in the yolk.

Spread it on the toast, and brown before the fire.

Toasted Cheese.

_Ingredients_--Some slices of very hot toast. Some slices of cheese. Mustard, pepper and salt.

_Method._--Toast the cheese nicely, and lay it quickly on hot toast.

Spread a little mustard thinly over it, with pepper and salt, and serve very hot.

Cheese Pudding.

_Ingredients_--3 oz. of bread-crumbs. 1 pint of milk. ¼ lb. of grated cheese. 3 eggs. 1 oz. of butter. Pepper and salt. A little cayenne.

_Method._--Put the crumbs into a basin.

Boil the milk; pour it over them, and let them soak.

Then add the yolks of the three eggs, the grated cheese, and seasoning.

Beat the whites of the eggs to a stiff froth and stir them in lightly.

Pour the mixture into a greased pie-dish, and bake in a quick oven until well thrown up and brown.

Macaroni and Cheese.

_Ingredients_--¼ lb. of macaroni. 2 oz. of grated cheese. ½ pint of milk. 1 oz. of butter. ½ oz. of flour. Pepper and salt. A little cayenne.

_Method._--Break the macaroni into small pieces, and boil in a quart of water for thirty minutes or more until the macaroni is tender.

Then strain away the water.

Melt the butter in a stewpan.

Mix in the flour smoothly.

Pour in the milk, stir, and boil well.

Then put in the macaroni, seasoning, and half the cheese.

Put the mixture into a greased pie-dish.

Sprinkle the remainder of the cheese over it, and bake in a quick oven until brown.

Macaroni Stewed in Milk.

_Ingredients_--¼ lb. of macaroni. 1 pint of milk.

_Method._--Break the macaroni, and boil it in one quart of water for thirty minutes.

Then strain away the water, and pour in the milk.

Stew gently, stirring occasionally for thirty minutes.

This may be eaten with jam, sugar, treacle, stewed fruit, &c.

Macaroni Stewed in Stock.

Prepare according to directions in the preceding recipe, using stock instead of milk.

Macaroni is very good plainly boiled and served as a vegetable with roasted or stewed meat.

Savoury Rice.

_Ingredients_--1 onion. 2 oz. of rice. 1 pint of boilings from meat. Pepper and salt.

_Method._--Boil the onion until tender, then chop it finely.

Wash the rice, and boil it in the meat liquor with the chopped onion until tender.

Add pepper and salt to taste.

Cheese Sandwiches.

_Ingredients_--¼ lb. of grated cheese. The yolks of 3 hard-boiled eggs. 4 slices of buttered bread. 1 oz. of butter. Pepper and salt. A little cayenne.

_Method._--Beat the yolks well with the butter; add the cheese and seasoning. Spread the mixture on the two pieces of buttered bread, and place the others over.

Rice Stewed with Cheese.

_Ingredients_--½ lb. of rice. 2½ pints of water. 1 pint of milk. 2 oz. of grated cheese. Pepper and salt.

_Method._--Boil the rice gently in the water for half an hour, then add the milk and cheese and boil gently for half an hour more.

Stewed Normandy Pippins.

_Ingredients_--1 lb. of pippins. 1 quart of water. 6 oz. of lump sugar.

_Method._--Soak the pippins in the water.

Then stew them with the sugar for one hour or more until quite soft.

Place them on a glass dish and pour the syrup over them.

ODDS AND ENDS.

Croutons of Bread for Soup.

Cut stale bread into small dice, fry them in a little butter, or in a large quantity of fat (_see_ French Frying), a golden brown colour. Drain on kitchen paper and serve on a folded napkin.

Toasted Bread for Soup.

Cut toasted bread into small dice, put them on a baking-tin and place them in a quick oven for a few minutes. Serve on a folded napkin.

Bread-crumbs.

These are best made by rubbing stale bread through a wire sieve, or the crumb of stale bread may be dried in a slow oven and pounded for crumbs.

Browned Bread-crumbs.

These can be made from white crumbs, which should be put on a baking-tin and baked a golden brown colour in the oven; or the crusts of stale bread can be dried in a slow oven and pounded. Raspings can be used, but they should be rubbed through a wire sieve.

Browned Crumbs for Game.

Put white crumbs into a frying-pan with a little butter, and stir until they are lightly browned.

Macédoine of Vegetables.

Cut carrots and turnips into fancy shapes with a dry cutter, boil them separately, cooking the turnips five minutes and the carrots fifteen. Mix them with nicely boiled green peas and French beans. In the winter Moir's _Macédoine_ of Cooked Vegetables, sold in tins, will be found very convenient.

Pickle for Meat.

_Ingredients_--1½ lb. of salt. 6 oz. of brown sugar. 1 oz. of saltpetre. 1 gallon of water.

_Method._--Put the salt, sugar, and saltpetre into a large saucepan with the water.

Put it on the fire, bring it to the boil, and let it boil for five minutes.

It must be kept well skimmed.

Strain it into a large tub or basin.

When the pickle is quite cold, meat can be put into it.

Fried Parsley.

Choose nice green parsley, wash and dry it, and pick it from the stalk; put it into a wire spoon or basket, and fry in hot fat (_see_ French Frying). It must be removed directly it is crisp or it will discolour; drain it on kitchen paper, and sprinkle it with salt. Parsley that has been frozen will turn black in frying.

Rendering down Fat.

_Ingredients_--4 lb. of any fat, cooked or uncooked.

_Method._--Cut the fat into small pieces.

Put it into a large saucepan and cover with water.

Boil for one hour with the lid on the saucepan, that the steam may whiten the fat.

Then remove the lid, and boil steadily until the water has evaporated, and the fat melted out of the pieces.

Stir occasionally to prevent the fat sticking to the bottom of the saucepan and burning.

When the fat is ready, let it cool a little, and then strain it.

The pieces should be well pressed to squeeze out all the fat.

This fat may be used for frying, or plain cakes and pastry.

The quantity given is sufficient for French Frying.

To clarify Dripping.

Melt the dripping and pour it into cold water.

When cold, scrape off the sediment which will be found at the bottom.

To clarify Butter.

Boil the butter, and remove the curd as it rises.

To blanch Almonds and Pistachio Kernels.

Put them into cold water, and bring it to boiling point.

Then remove their skins.

Almonds should afterwards be thrown into cold water to preserve their colour.

HOW TO USE UP FRAGMENTS.

Scraps of Bread.

These may be used for puddings, or dried and powdered for crumbs; they can also be used to thicken soup.

Cold Potatoes.

These may be mashed and baked in a pie-dish, or made into balls and fried or baked; they may also be sliced and made into French salad, or used to thicken soup.

Scraps of Meat.

If there are not sufficient to re-cook for a made dish of any kind, put them into the stock-pot.

Fat, cooked or uncooked.

This can be cut in pieces and rendered down (_see_ Rendering down Fat). It can be used for frying, plain pastry, and cakes.

Fat Skimmings from the Stock-pot.

This is excellent to fry cutlets, &c., in, and can be used instead of butter.

Dripping.

Clarify it and use it for frying, plain cakes, and pastry.

Scraps of Cheese.

Grate them, and use for Welsh rare-bit, macaroni cheese, cheese sandwiches, _pâtés_, &c.

Cold Vegetables.

If any quantity, re-warm them, or make into French salads. Any scraps can be put into the stock-pot.

Water in which Vegetables have been boiled.

Use this, if possible, for vegetable soups, as it contains to a great extent the valuable salts of the vegetables.

Boilings from Meats.

These, if not too salt, can be used to make pea, lentil, and other vegetable soups.

FORCEMEATS.

Veal Stuffing.

_Ingredients_--3 tablespoonfuls of bread-crumbs. 1 tablespoonful of finely-chopped suet. 1 dessertspoonful of finely-chopped parsley. 1 teaspoonful of dried and powdered thyme and marjoram. 1 egg. Pepper and salt.

_Method._--Mix all the ingredients with the egg well beaten.

A little grated lemon rind and juice improves the flavour.

Sage-and-Onion Stuffing.

_Ingredients_--4 onions. ¼ lb. of bread-crumbs. 7 sage leaves. 1 oz. of butter. Pepper and salt.

_Method._--Blanch the onions by putting them into cold water, and bringing it to the boil; boil for five minutes, and then throw the water away.

Rinse the onions and put them into another saucepan of water, and boil for about one hour until they are quite tender; five minutes before taking them up put in the sage leaves.

Drain the onions and sage leaves, and chop them finely; then mix them with the bread-crumbs, pepper and salt.

Quenelle Forcemeat.

_See_ Quenelles of Veal.

Forcemeat Balls.

These are made with veal stuffing. Shape it into balls and bake them in the oven. If they are served with hare, the liver is chopped and mixed with the forcemeat.

Imitation Foie Gras.

_Ingredients_--½ lb. of calf's liver. ¼ lb. of bacon. A piece of carrot, turnip, and onion. A sprig of parsley, thyme, and marjoram. A bay leaf. Pepper and salt.

_Method._--Slice the liver, bacon, and vegetables.

Put them into a frying-pan and cook (turning frequently) until the liver is quite tender.

Care must be taken that the liver does not fry brown.

Put the whole contents of the frying-pan into a mortar and pound well. Then rub the mixture through a hair sieve.

PRESERVES.

Strawberry Jam.

_Ingredients_--8 lb. of strawberries. 4 lb. of loaf sugar.

_Method._--Take the stalks from the strawberries and put them in a preserving pan.

Stir and boil for thirty minutes on a moderate fire.

Then add the sugar broken into small lumps; stir and boil for about thirty minutes longer, or until the jam stiffens.

Remove all the scum as it rises.

Put the jam into pots and cover close.

Raspberry Jam.

_Ingredients_--6 lb. of raspberries. 3 lb. of loaf sugar.

_Method._--Remove the stalks from the raspberries and boil them over a moderate fire for fifteen minutes, stirring all the time.

Add the sugar broken into lumps, and boil for about thirty minutes longer, or until the jam will set.

Remove all the scum carefully.

Put the jam into pots and cover close.

Rhubarb Jam.

_Ingredients_--5 lb. of rhubarb. 5 lb. of lump sugar.

_Method._--Peel and cut the rhubarb as for a tart, put it in the pan with the sugar, and boil gently at first, then more quickly, skimming frequently.

When it will set it is ready.

Red Gooseberry Jam.

_Ingredients_--6 lb. of gooseberries. 3 lb. of lump sugar. Water.

_Method._--Take the heads and stalks from the gooseberries and put them in a pan, allowing a quarter of a pint of water to every pound of gooseberries.

Put the gooseberries into a preserving-pan.

Stir and boil for fifteen minutes.

Then add the sugar.

Continue stirring until the jam is set, skimming frequently.

Put it into pots and cover close.

Damson Jam.

_Ingredients_--5 lb. of damsons. 3¾ lb. of lump sugar.

_Method._--Boil for thirty minutes.

Then put in the sugar broken into small pieces, and boil and skim for about twenty minutes longer, or until the jam will set.

Put into pots and cover close.

Black-currant Jam.

_Ingredients_--5 lb. of black currants. 3¾ lb. of lump sugar.

_Method._--Boil the fruit and sugar together until the jam will set, skimming all the time.

Put into pots and cover close.

MENUS.

I.

Haricot soup.

Boiled salmon, Hollandaise sauce.

_Entrée._ Chicken croquettes.

Saddle of lamb, mint sauce, spinach, potatoes.

Cabinet pudding, orange jelly.

Cheese, &c.

Dessert.

II.

Mock-hare soup.

Boiled cod, egg sauce.

_Entrée._ Curried rabbit.

Roast leg of mutton, currant jelly, cauliflower, potatoes.

Marmalade pudding, general satisfaction.

Cheese.

Dessert.

III.

Celery soup.

Boiled mackerel, melted butter.

_Entrée._ Curried chicken.

Boiled leg of mutton, caper sauce, mashed turnips, potatoes.

Ginger pudding, apple turnovers.

Cheese, &c.

Dessert.

IV.

Tapioca soup.

Sole au gratin.

_Entrée._ Mushrooms and kidneys.

Roast fowl, bacon, bread sauce, Brussels sprouts, potatoes.

Pancakes, snow pudding, cheese cakes.

Cheese, &c.

Dessert.

V.

Macaroni soup.

Fried cutlets of cod, anchovy sauce.

_Entrée._ Minced meat with poached eggs.

Braised breast of veal, cauliflower, potatoes.

Marlborough pudding, jam roly-poly.

Cheese, &c.

Dessert.

VI.

Lentil soup.

Boiled cod, egg sauce.

_Entrée._ Tomatoes stuffed with sausage-meat.

Ribs of beef, horse-radish sauce, potatoes, spinach.

Apple fritters, lemon pudding.

Cheese, &c.

Dessert.

VII.

Haricot soup.

Plaice filleted and fried, anchovy sauce.

_Entrée._ Croustards of minced meat.

Roast leg of mutton, red-currant jelly, potatoes, Brussels sprouts. Boiled fowl, egg sauce.

Baked custard, sultana pudding, Normandy pippins.

Cheese.

Dessert.

VIII.

Celery soup.

Boiled halibut, shrimp sauce.

_Entrée._ Rissoles.

Sirloin of beef, horse-radish sauce, greens, potatoes.

Tapioca pudding, jam tarts, raspberry pudding.

Cheese.

Dessert.

IX.

Palestine soup.

Fried whiting, thick white sauce.

_Entrée._ Curried eggs.

Shoulder of mutton, onion sauce, cauliflower, potatoes. Boiled beef, young carrots.

Blancmange, gooseberry fool, apple pudding.

Cheese.

Dessert.

X.

Mock-turtle soup.

Boiled cod, lobster sauce.

_Entrées._ Mutton cutlets à la macédoine. Tomato farni.

Roast fillet of veal, boiled fowl, Béchamel sauce, asparagus, potatoes.

Ducklings, green peas.

Cheese cakes, chartreuse de fruit, lemon jelly.

Cheese.

Dessert.

XI.

Clear soup.

Cod's head and shoulders, oyster sauce. Fried smelts.

_Entrées._ Beef olives. Quenelles of veal.

Saddle of mutton, red currant jelly, spinach, potatoes. Boiled turkey, celery sauce.

Grouse.

Plum pudding, mince pies, tipsy cake, stone cream, cheese ramequins.

Cheese.

Dessert.

XII.

Bonne femme soup.

Boiled brill, anchovy sauce.

_Entrées._ Podovies. Veal cutlets à la Talleyrand.

Boiled leg of mutton, caper sauce, young carrots. Roast fowl and bacon, Brussels sprouts, potatoes.

Goslings, green peas.

Charlotte Russe, Viennoise pudding, apple fritters.

Cheese.

Dessert.

XIII.

Calves'-tail soup. Palestine soup.

Sole à la Rouennaise. Fried whiting.

_Entrées._ Mutton cutlets, tomato sauce. Rabbit à la Tartare.

Sirloin of beef, horse-radish sauce, spinach, potatoes. Boiled turkey, white sauce, Brussels sprouts.

Pheasants.

Marmalade pudding, general satisfaction, almond cakes, vanilla cream, cheese straws.

Cheese.

Dessert.

XIV.

Mulligatawny.

Cod, oyster sauce. Red mullets in cases.

_Entrées._ Chicken tartlets. Fillets de boeuf, à la Béarnaise. Mutton cutlets à la macédoine.

Saddle of mutton, red-currant jelly, potatoes, Brussels sprouts. Boiled turkey, celery sauce. Boiled tongue.

Pheasants.

Apple amber pudding, plum pudding, stone cream, orange fritters, cheese ramequins.

Cheese.

Dessert.

XV.

Mock turtle. Clear soup.

Turbot, Hollandaise sauce. Lobster cutlets.

_Entrées._ Braised sweetbreads. Pigeons à l'Italienne. Fillets of chicken.

Saddle of lamb, mint sauce, asparagus, potatoes. Boiled fowls, bacon. Béchamel sauce, potato croquettes.

Ducklings, green peas.

Strawberry cream, Genoise pastry, cold cabinet pudding, claret jelly, cheese straws.

Cheese.

Dessert.

XVI.

Potage à l'Américaine.

Boiled turbot, lobster sauce.

_Entrées._ Oyster patties. Fillets de boeuf à la Béarnaise.

Roast leg of mutton, red-currant jelly, Brussels sprouts potatoes. Boiled fowl, bacon, celery sauce.

Jugged hare.

Gâteau de cerise, croquant of oranges, boiled custards.

Cheese.

Dessert.

XVII.

Mock-turtle soup. Potato purée.

Salmon, Hollandaise sauce, cucumber. Sole à la Béchamel.

_Entrées._ Chicken à la Marengo. Braised sweetbreads.

Saddle of lamb, mint sauce, peas, potatoes. Boiled fowl, egg sauce, boiled ham, potato croquettes, asparagus.

Goslings, peas.

Strawberry charlotte, good trifle, orange jelly, jam puffs, cheese d'Artois.

Cheese.

Dessert.

XVIII.

Julienne. Oyster soup.

Turbot, lobster sauce. Sole à la Genoise.

_Entrées._ Sweetbreads à la Béchamel. Mutton cutlets à la Rachel.

Sirloin of beef, horse-radish sauce, asparagus, potatoes. Boiled leg of mutton, caper sauce, mashed turnips.

Ducklings, peas.

Charlotte Russe, pine-apple jelly, Normandy pippins, custards in glasses.

Cheese.

Dessert.

XIX.

Ox-tail soup. Tapioca cream.

Boiled salmon, Tartare sauce. Sole à la maître d'hôtel.

_Entrées._ Chicken à la Marengo. Mutton cutlets à la Milanaise. Podovies.

Roast fillet of veal, French beans, potatoes. Haunch of mutton, red currant jelly.

Goslings, green peas.

Pistachio cream, orange jelly, snow puddings, cheese d'Artois.

Cheese.

Dessert.

SUPPERS.

Cold Supper. 12 People.

One sirloin of beef. One roast turkey. One boiled ham. One lobster salad. One apple tart. Twelve cheese cakes. One blancmange. One jelly. Fruit. Cheese.

Cold Supper. 12 People.

One rabbit pie. One galantine of veal. One ox tongue. One lobster salad. One charlotte Russe. One croquant of oranges. One small trifle. Two jellies. One dish of pastry. Cheese, &c. Fruit.

Cold Supper. 20 People.