One large rabbit, one pound of lean ham, one onion, one turnip, and some celery, two quarts of water; let them boil till the rabbit is tender. Strain off the liquor; boil a pint of cream, and add it to the best part of the rabbit pounded; if not of the thickness you wish, add some flour and butter, and rub it through a sieve. It must not be boiled after the cream is added.
Potatoes, French turnips, English turnips, carrots, celery, of each six roots; pare and wash them; add three or four onions; set them on the fire with the bones of a rump of beef, or, if you have no such thing, about two pounds of beef, or any other beef bones. Chop them up, and put them on the fire with water enough to cover them; let them stew very gently till the roots are all tender enough to rub through a sieve. This done, cut a few roots of celery small, and put it to the strained soup. Season it with pepper and salt, and stew it gently till the celery is tender; then serve it with toast or fried bread. A bundle of herbs may be boiled in it, just to flavour it, and then taken out.
Scotch Leek Soup.
You make this soup to most advantage the day after a leg of mutton has been boiled, into the liquor from which put four large leeks, cut in pieces. Season with pepper and salt, and let it boil gently for a quarter of an hour. Mix half a pint of oatmeal with cold water till quite smooth; pour this into the soup; let it simmer gently half an hour longer; and serve it up.
To brown or colour Soup.
To brown soup, take two lumps of loaf-sugar in an iron spoon; let it stand on the stove till it is quite black, and put it into soup.
Seasoning for Soups and Brown Sauces.
Salt a bullock's liver, pressing it thoroughly with a great weight for four days. Take ginger and every sort of spice that is used to meat, and half a pound of brown sugar, a good quantity of saltpetre, and a pound of juniper-berries. Rub the whole in thoroughly, and let it lie six weeks in the liquor, boiling and skimming every three days, for an hour or two, till the liver becomes as hard as a board. Then steep it in the smoke liquor that is used for hams, and afterwards hang it up to smoke for a considerable time. When used, cut slices as thin as a wafer, and stew them down with the jelly of which you make your sauce or soup, and it will give a delightful flavour.
Soup. No. 1.
A quarter of a pound of portable soup, that is, one cake, in two quarts of boiling water; vegetables to be stewed separately, and added after the soup is dissolved.
Soup. No. 2.
Take a piece of beef about a stone weight, and a knuckle of veal, eight or ten onions, a bunch of thyme and parsley, an ounce of allspice, ten cloves, some whole pepper and salt; boil all these till the meat is all to pieces. Strain and take off the fat. Make about a quart of brown beef gravy with some of your broth; then take half a pound of butter and a good handful of flour mixed together, put it into a stewpan, set it over a slow fire, keeping it stirring till very brown; have ready what herbs you design for your soup, either endive or celery; chop them, but not too small; if you wish for a fine soup add a palate and sweetbreads, the palate boiled tender, and the sweetbreads fried, and both cut into small pieces. Put these, with herbs, into brown butter; put in as much of your broth as you intend for your soup, which must be according to the size of your dish. Give them a boil or two, then put in a quart of your gravy, and put all in a pot, with a fowl, or what you intend to put in your dish. Cover it close, and, let it boil an hour or more on a slow fire. Should it not be seasoned enough, add more salt, or what you think may be necessary: a fowl, or partridge, or squab pigeons, are best boiled in soup and to lie in the dish with it.
Soup. No. 3.
Cut three pounds of beef and one pound of veal in slices and beat it. Put half a pound of butter and a piece of bacon in your pan, brown it, and sprinkle in half a spoonful of flour. Cut two onions in; add pepper and salt, a bit of mace, and some herbs, then put in your meat, and fry it till it is brown on both sides. Have in readiness four quarts of boiling water, and a saucepan that will hold both water and what is in your frying-pan. Cover it close; set it over a slow fire and stew it down, till it is wasted to about five pints; then strain it off, and add to it what soup-herbs you like, according to your palate. Celery and endive must be first stewed in butter; and peas and asparagus first boiled, and well drained from the butter, before you put it to the soup. Stew it some time longer, and skim off all the fat; then take a French roll, which put in your soup-dish; pour in your soup, and serve it up. Just before you take it off the fire, squeeze in the juice of a lemon.
If veal alone is used, and fowl or chicken boiled in it and taken out when enough done, and the liquor strained, and the fowl or chicken put to the clear liquor, with vermicelli, you will have a fine white soup; and the addition of the juice of a lemon is a great improvement.
The French cooks put in chervil and French turnips, lettuce, sorrel, parsley, beets, a little bit of carrot, a little of parsnips, this last must not boil too long—all to be strained off: to be sent up with celery, endive (or peas) or asparagus, and stuffed cucumbers.
Soup without Meat.
Take two quarts of water, a little pepper, salt, and Jamaica pepper, a blade of mace, ten or twelve cloves, three or four onions, a crust of bread, and a bunch of sweet herbs; boil all these well. Take the white of two or three heads of endive, chopped, but not too small. Put three quarters of a pound of butter in a stewpan that will be large enough to hold all your liquor. Set it on a quick fire till it becomes very brown; then put a little of your liquor to prevent its turning, or oiling; shake in as much flour as will make it rather thick; then put in the endive and an onion shred small, stirring it well. Strain all your liquor, and put it to the butter and herbs; let it stew over a slow fire almost an hour. Dry a French roll, and let it remain in it till it is soaked through, and lay it in your dish with the soup. You may make this soup with asparagus, celery, or green peas, but they must be boiled before you put them to the burnt butter.
Soup for the Poor.
Eight pails of water, two quarts of barley, four quarts of split peas, one bushel of potatoes, half a bushel of turnips, half a bushel of carrots, half a peck of onions, one ounce of pepper, two pounds of salt, an ox's head, parsley, herbs, boiled six hours, produce one hundred and thirty pints. Boil the meat and take off the first scum before the other ingredients are put in.
To feed one hundred and thirty persons, take five quarts of Scotch barley, one quart of Scotch oatmeal, one bushel of potatoes, a bullock's head, onions, &c., one pound and half of salt.
Soup and Bouilli
may be made of ox-cheek, stewed gently for some hours, and well skimmed from the fat, and again when cold. Small suet dumplings are added when heated for table as soup.
Soupe a la Reine, or Queen's Soup.
Soak a knuckle of veal and part of a neck of mutton in water; put them in a pot with liquor, carrots, turnips, thyme, parsley, and onions. Boil and scum it; then season with a head or two of celery; boil this down; take half a pound of blanched almonds, and beat them; take two fowls, half roasted, two sweetbreads set off; beat these in a mortar, put them in your stock, with the crumbs of two French rolls; then rub them through a tamis and serve up.
For a small terrine take about three quarters of a pound of almonds; blanch, and pound them very fine. Cut up a fowl, leaving the breast whole, and stew in consomme. When the breast is tender, take it out, (leaving the other parts to stew with the consomme) pound it well with the almonds and three hard-boiled yolks of eggs, and take it out of the mortar. Strain the consomme, and put it, when the fat is skimmed off, to the almonds, &c. Have about a quarter of a pint of Scotch barley boiled very tender, add it to the other ingredients, put them into a pot with the consomme, and stir it over the fire till it is boiling hot and well mixed. Rub it through a tamis, and season it with a little salt; it must not boil after being rubbed through.
Soupe Maigre. No. 1.
Take the white part of eight loaved lettuces, cut them as small as dice, wash them and strain them through a sieve. Pick a handful of purslain and half a handful of parsley, wash and drain them. Cut up six large cucumbers in slices about the thickness of a crown-piece. Peel and mince four large onions, and have in readiness three pints of young green peas. Put half a pound of fresh butter into your stewpan; brown it of a high colour, something like that of beef gravy. Put in two ounces of lean bacon cut clean from the rind, add all your herbs, peas, and cucumbers, and thirty corns of whole pepper; let these stew together for ten minutes; keep stirring to prevent burning. Put one gallon of boiling water to a gallon of small broth, and a French roll cut into four pieces toasted of a fine yellow brown. Cover your stewpan, and let it again stew for two hours. Add half a drachm of beaten mace, one clove beaten, and half a grated nutmeg, and salt to your taste. Let it boil up, and squeeze in the juice of a lemon. Send it to table with all the bread and the herbs that were stewed in it.
Soupe Maigre. No. 2.
Take of every vegetable you can get, excepting cabbage, in such quantity as not to allow any one to predominate; cut them small and fry them brown in butter; add a little water, and thicken with flour and butter. Let this stew three hours very gently; and season to your taste. The French add French rolls.
Soupe Maigre. No. 3.
Half a pound of butter, put in a stewpan over the fire, and let it brown. Cut two or three onions in slices, two or three heads of celery, two handfuls of spinach, a cabbage, two turnips, a little parsley, three cabbage lettuces, a little spice, pepper and salt. Stew all these about half an hour; then add about two quarts of water, and let it simmer till all the roots are tender. Put in the crust of a French roll, and send it to table.
Soupe Maigre. No. 4.
Cut three carrots, three turnips, three heads of celery, three leeks, six onions, and two cabbage lettuces in small pieces; put them in your stewpan with a piece of butter, the size of an egg, a pint of dried or green peas, and two quarts of water, with a little pepper and salt. Simmer the whole over the fire till tender; then rub it through a sieve or tamis; add some rice, and let it simmer an hour before you serve it up.
Soupe Maigre. No. 5.
Take three carrots, three turnips, three heads of celery, three leeks, six onions, two cabbage lettuces; cut them all in small pieces, and put them in your stewpan, with a piece of butter about the size of an egg, and a pint of dried or green peas, and two quarts of water. Simmer them over the fire till tender, then rub through a sieve or tamis. Add some rice, and let it simmer an hour before you serve it up.
Soupe Sante, or Wholesome Soup.
Take beef and veal cut in thin slices; put sliced turnips, carrots, onions, bacon, in the bottom of your stewpan; lay your meat upon these, and over it some thin thyme, parsley, a head or two of celery. Cover the whole down; set it over a charcoal fire; draw it down till it sticks to the bottom; then fill up with the above stock. Let it boil slowly till the goodness is extracted from your meat; then strain it off. Cut and wash some celery, endive, sorrel, a little chervil, spinach, and a piece of leek; put these in a stewpan, with a bit of butter. Stew till tender, then put this in your soup; give it a boil up together, and skim the fat off. Cut off the crust of French rolls; dry and soak them in some of your soup; put them into it, and serve your soup.
Put the scrag end of a neck of veal, two calves' feet, two pounds of fresh beef, one old fowl, into a pot well tinned, with six quarts of water, and a little salt, to raise the scum, which must be very carefully taken off. Let these boil very gently two hours and a half, till the water is reduced to four quarts; then take out all the meat, strain the broth, and put to it a small quantity of pepper, mace, cloves, and cinnamon, finely pounded, with four or five cloves of garlic. A quarter of an hour afterwards add eight or ten ounces of rice, with six ounces of ham or bacon, and a drachm of saffron put into a muslin bag. Observe to keep it often stirred after the rice is in, till served up. It will be ready an hour and a half after the saffron is in. You should put a fowl into it an hour before it is ready, and serve it up whole in the soup.
This soup will keep two or three days.
Make a good strong gravy of beef or mutton; let it stand till cold; take off all the fat; pare some turnips and slice them thin; stew them till tender, then strain them through a sieve; mix the pulp with the gravy, till of a proper thickness:—then add three quarters of a pint of cream; boil it up, and send it to table.
Take a knuckle of veal, and chop it into small pieces; set it on the fire with four quarts of water, pepper, mace, a few herbs, and one large onion. Stew it five or six hours; then strain off the spice, and put in a pint of green peas until tender. Take out the small bones, and send the rest up with the soup.
Vegetable Soup. No. 1.
Take a quart of beef jelly and the same quantity of veal jelly: boil it, have some carrots and turnips, cut small, previously boiled in a little of the jelly; throw them in, and serve it up hot.
Vegetable Soup. No. 2.
Take two cabbage and two coss lettuces, one hard cabbage, six onions, one large carrot, two turnips, three heads of celery, a little tarragon, chervil, parsley, and thyme, chopped fine, and a little flour fried in a quarter of a pound of butter (or less will do). Then add three quarts of boiling water; boil it for two hours, stir it well, and add, before sending it to table, some crumbs of stale bread: the upper part of the loaf is best.
Vegetable Soup. No. 3.
Let a quantity of dried peas (split peas), or haricots, (lentils) be boiled in common water till they are quite tender; let them then be gradually passed through a sieve with distilled water, working the mixture with a wooden spoon, to make what the French call a pure: and let it be made sufficiently liquid with distilled water to bear boiling down. Then let a good quantity of fresh vegetables, of any or all kinds in their season, especially carrots, lettuces, turnips, celery, spinach, with always a few onions, be cut into fine shreds, and put it into common boiling water for three or four minutes to blanch; let them then be taken out with a strainer, added to and mixed with the pure, and the whole set to boil gently at the fire for at least two hours. A few minutes before taking the soup from the fire, let it be seasoned to the taste with pepper and salt.
The soup, when boiling gently at the fire, should be very frequently stirred, to prevent its sticking to the side of the pan, and acquiring a burnt taste.
Vegetable Soup. No. 4.
Cut two potatoes, one turnip, two heads of celery, two onions, one carrot, a bunch of sweet herbs; put them all into a stewpan; cover close; draw them gently for twenty minutes, then put two quarts of good broth, let it boil gently, and afterwards simmer for two hours. Strain through a fine sieve; put it into your pan again; season with pepper and salt, and let it boil up.
Vegetable Soup. No. 5.
Take four turnips, two potatoes, three onions, three heads of celery, two carrots, four cabbage lettuces, a bunch of sweet herbs, and parsley. The vegetables must be cut in slices; put them into a stewpan, with half a pint of water; cover them close; set them over the fire for twenty minutes to draw; add three pints of broth or water, and let it boil quickly. When the vegetables are tender rub them through a sieve. If you make the soup with water, add butter, flour, pepper, and salt. Let it be of the thickness of good cream, and add some fine crumbs of bread with small dumplings.
Break the vermicelli a little, throw it into boiling water, and let it boil about two minutes. Strain it in a sieve, and throw it into cold water: then strain and put it into a good clear consomme, and let it boil very slowly about a quarter of an hour. When it is going to table, season with a little salt, and put into it a little crust of French roll.
West India Soup, called Pepper Pot.
A small knuckle of veal and a piece of beef of about three pounds, seven or eight pounds of meat in all; potherbs as for any other soup. When the soup is skimmed and made, strain it off. The first ingredient you add to the soup must be some dried ocre (a West India vegetable), the quantity according to your judgment. It is hard and dry, and therefore requires a great deal of soaking and boiling. Then put in the spawn of the lobsters you intend for your soup, first pounding it very fine, and mixing it by degrees with a little of your soup cooled, or it will be lumpy, and not so smooth as it should be. Put it into the soup-pot, and continue to stir some time after it is in. Take about two middling handfuls of spinach and about six hearts of the inside of very nice greens; scald both greens and spinach before you put them to the soup, to take off the rawness; the greens require most scalding. Squeeze them quite dry, chop and put them into the soup; then add all the fat and inside egg and spawn you can get from the lobsters, also the meat out of the tails and claws. Add the green tops only of a large bundle of asparagus, of the sort which they call sprew-grass, previously scalded; a few green peas also are very good. After these ingredients are in, the soup should no more than simmer; and when the herbs are sufficiently tender it is done enough. This soup is not to be clear, on the contrary thick with the lobster, and a perfect mash with the lobster and greens. You are to put in lobster to your liking; I generally put in five or six, at least of that part of them which is called fat, egg, and inside spawn, sufficient to make it rich and good. It should look quite yellow with this. Put plenty of the white part also, and in order that none of the goodness of the lobsters should be lost, take the shells of those which you have used, bruise them in a mortar, and boil them in some of the broth, to extract what goodness remains; then strain off the liquor and add it to the rest. Scoop some potatoes round, half boiling them first, and put into it. Season with red pepper. Put in a piece of nice pickled pork, which must be first scalded, for fear of its being too salt; stew it with the rest and serve it.
White Soup. No. 1.
Take two chickens; skin them; take out the lungs and wash them thoroughly; put them in a stewpan with some parsley. Add a quart of veal jelly, and stew them in this for one hour over a very slow fire. Then take out the chickens, and put a penny roll to soak in the liquor; take all the flesh of the chickens from the bones, and pound it in a mortar, with the yolk of three eggs boiled hard. Add the bread (when soaked enough) and pound it also with them; then rub the whole finely through a sieve. Add a quart more jelly to the soup, and strain it through a sieve; then put the chicken to the soup. Set a quart of cream on the fire till it boils, stirring it all the time; when ready to serve, pour that into the soup and mix it well together. Have ready a little vermicelli, boiled in a little weak broth, to throw into the soup, when put into the terrine.
White Soup. No. 2.
Have good stock made of veal and beef; then take about a pound of veal, and the like quantity of ham, cut both into thin slices, and put them into a stewpan, with a pint of water and two onions cut small. Set it on the fire and stew it down gently, till it is quite dry, and of a rather light brown colour; then add the stock, and let it all stew till the veal and ham are quite tender. Strain it off into the stewpot; add a gill or more of cream, some blanched rice boiled tender, the quantity to your own judgment, the yolks of six eggs beaten up well with a little new milk: let the soup be boiling hot before the eggs are added, which put to it by degrees, keeping it stirring over a slow fire. Serve it very hot: to prevent curdling, put the soup-pot into a large pot of boiling water, taking care that not the least drop of water gets in, and so make it boiling hot.
White Soup. No. 3.
Cut one pound of veal, or half a fowl, into small pieces; put to it a few sweet herbs, a crust of bread, an ounce of pearl barley well washed. Set it over a slow fire, closely covered; let it boil till half is consumed; then strain it and take off the fat. Have ready an ounce of sweet almonds blanched, pound them in a marble mortar, adding a little soup to prevent their oiling. Mix all together. When you send it up, add one third of new milk or cream, salt and pepper to taste.
White Soup. No. 4.
Take a knuckle of veal, and put water according to the quantity of soup you require; let it boil up and skim it; then put in three ounces of lean bacon or ham, with two heads of celery, one carrot, one turnip, two onions, and three or four blades of mace, and boil for three or four hours. When properly boiled, strain it off, taking care to skim off all the fat; then put into it two ounces of rice, well boiled, half a pint of cream beaten up, and five or six yolks of eggs. When ready to serve, pour the soup to the eggs backward and forward to prevent it from curdling, and send it to table. You must boil the soup once after you add the cream, and before you put it to the eggs. Three laurel leaves put into it in summer and six in winter make a pleasant addition, instead of sweet almonds.
White Soup. No. 5.
Make your stock with veal and chicken, and beat half a pound of almonds in a mortar very fine, with the breast of a fowl. Put in some white broth, and strain off. Stove it gently, and poach eight eggs, and lay in your soup, with a French roll in the middle, filled with minced chicken or veal, and serve very hot.
White Soup. No. 6.
Take a knuckle of veal; stew it with celery, herbs, slices of ham, and a little cayenne and white pepper; season it to your taste. When it is cleared off, add one pound of sweet almonds, a pint of cream, and the yolks of eight eggs, boiled hard and finely bruised. Mix these all together in your soup; let it just boil, and send it up hot. You may add a French roll; let it be nicely browned.
The ingredients here mentioned will make four quarts.
White Soup. No. 7.
Stock from a boiled knuckle of veal, thickened with about two ounces of sweet almonds, beaten to a paste, with a spoonful of water to prevent their oiling; a large slice of dressed veal, and a piece of crumb of bread, soaked in good milk, pounded and rubbed through a sieve; a bit of fresh lemon-peel and a blade of mace in the finest powder. Boil all together about half an hour, and stir in about a pint of cream without boiling.
Broth for the Poor.
A good wholesome broth may be made at a very reasonable rate to feed the poor in the country. The following quantities would furnish a good meal for upwards of fifty persons.
Take twenty pounds of the very coarse parts of beef, five pounds of whole rice, thirteen gallons of water; boil the meat in the water first, and skim it very well; then put in the rice, some turnips, carrots, leeks, celery, thyme, parsley, and a good quantity of potatoes; add a good handful of salt, and boil them all together till tender.
Four hundred quarts of good broth for the poor may be made as follows:—Good beef, fifty pounds weight; beeves' cheeks, and legs of beef, five; rice, thirty pounds; peas, twenty-three quarts; black pepper, five ounces and a half; cayenne pepper, half an ounce; ground ginger, two ounces; onions, thirteen pounds; salt, seven pounds and a half; with celery, leeks, carrots, dried mint, and any other vegetable.
Broth for the Sick. No. 1.
Boil one ounce of very lean veal, fifteen minutes in a little butter, and then add half a pint of water; set it over a very slow fire, with a spoonful of barley and a piece of gum arabic about the size of a nut.
Broth for the Sick. No. 2.
Put a leg of beef and a scrag of mutton cut in pieces into three or four gallons of water, and let them boil twelve hours, occasionally stirring them well; and cover close. Strain the broth, and let it stand till it will form a jelly; then take the fat from the top and the dross from the bottom.
Broth for the sick. No. 3.
Take twelve quarts of water, two knuckles of veal, a leg of beef, or two shins, four calves' feet, a chicken, a rabbit, two onions, cloves, pepper, salt, a bunch of sweet herbs. Cover close, and let the whole boil till reduced to six quarts. Strain and keep it for use.
Take four or five pounds of the lean end of a neck of mutton, soak it well in cold water for some time, then put it in a saucepan with about four quarts of water and a tea-cupful of fine barley. Just before it boils take it off the fire and skim it extremely well; put in salt and pepper to your taste, and a small bundle of sweet herbs, which take out before the broth is sent up. Then let it boil very gently for some hours afterwards; add turnips, carrots, and onions, cut in small pieces, and continue to boil the broth till the vegetables are quite done and very tender. When nearly done it requires to be stirred frequently lest the barley should adhere.
Put on whatever bones you have; stew them down well with a little whole pepper, onions, and herbs. When done, strain it off, and next day take off all the fat. Take a little pearl barley, boil it a little and strain it off; put it to the broth, add a coss lettuce, carrot, and turnip, cut small. Boil all together some time, and serve it up.
Chervil Broth for Cough.
Boil a calf's liver and two large handfuls of chervil in four quarts of spring water till reduced to one quart. Strain it, and take a coffee-cupful night and morning.
Stew a scrag of mutton: put in a peck of peas, a bunch of turnips cut small, a few carrots, onions, lettuce, and some parsley. When sufficiently boiled add a few mutton chops, which must stew gently till done.
Peel twelve leeks; boil them in water till tender; take them out and put them into a quart of new milk; boil them well; thicken up with oatmeal, and add salt according to the taste.
Madame de Maillet's Broth.
Two ounces of veal, six carrots, two turnips, one table-spoonful of gum arabic, one table-spoonful of rice, two quarts of water; simmer for about two hours.
The bone of a leg of mutton to be chopped small, and put into the stewpan with vegetables and herbs, together with a little drop of water, and drawn as gravy soup; add boiling water.
Take a leg of pork fresh cut up; beat it and break the bone; put it into three gallons of soft water, with half an ounce of mace and the same quantity of nutmeg. Let it boil very gently over a slow fire, until two thirds of the water are consumed. Strain the broth through a fine sieve, and when it is cold take off the fat. Drink a large cupful in the morning fasting, and between meals, and just before going to bed, warmed. Season it with a little salt. This is a fine restorative.
Boil a leg of beef, and a knuckle of veal, with a bunch of sweet herbs, a little mace and whole pepper, and a handful of salt. When the meat is boiled to rags or to a very strong broth, strain it through a hair sieve, and when it is cold, take off the fat. With raw beef make a gravy thus: cut your beef in pieces, put them in a frying-pan with a piece of butter or a slice of bacon, fry it very brown, then put it to some of your strong broth, and when it grows browner and thick till it becomes reduced to three pints of gravy, fill up your strong broth to boil with a piece of butter and a handful of sweet herbs. Afterwards a chicken must be boiled and blanched and cut in slices; and two or three sweetbreads fried very brown; a turnip also sliced and fried. Boil all these half an hour, and put them in the dish in which you intend to serve up, with three French rolls (cut in halves) and set it over a fire with a quart of your gravy, and some of your broth, covered with a dish, till it boils very fast, and as it reduces fill up with your broth till your bread is quite soaked. You may put into the dish either a duck, pigeon, or any bird you please; but whichever you choose, roast it first, and then let it boil in the dish with your bread. This may be made a pea soup, by only rubbing peas through a sieve.
Place a tin saucepan on the fire with some boiling water; stir in Scotch oatmeal till it is of the desired consistence: when done, pour it in a basin and add milk or cream to it. It is more nutritious to make it of milk instead of water, if the stomach will bear it. The Scotch peasantry live entirely on this strengthening food. The best Scotch oatmeal is to be bought at Dudgeon's, in the Strand.
Boil very tender a piece of thin brisket of beef, with trimmings of any other meat, or a piece of gravy beef; cut it into square pieces; strain off the broth and put it in a soup-pot; add the beef, cut in squares, with plenty of carrots, turnips, celery, and onions, cut in shapes and well boiled before put to the broth, and, if liked, some very small suet dumplings first boiled. Season it to your palate.
Have a sufficient quantity of good strong broth as for any other soup, taking care that it is not too strongly flavoured by any of the roots introduced into it. Peel a good quantity of the best turnips, selecting such as are not bitter. Sweat them in butter and a little water till they are quite tender. Rub them through a tamis, mix them with the broth; boil it for about half an hour. Add half a pint of very good cream, and be careful not to have too fierce a fire, as it is apt to burn.
Put one pound of lean veal, pulled into small pieces in a pipkin, with two large or three middling turnips. Cover the pipkin very close, to prevent water from getting into it; set it in a pot of water, and let it boil for two or three hours. A tea-cupful of the broth produced in the pipkin may be taken twice or thrice a day.
Veal Broth. No. 1.
Take ten or twelve knuckles, such as are cut off from legs and shoulders of mutton, at the very shank; rub them with a little salt, put them in a pan of water for two or three hours, and wash them very clean; boil them in a gallon of spring water for an hour. Strain them very clean, then put in two ounces of hartshorn shavings, and the bottom crust of a penny loaf; let it boil till the water is reduced to about three pints; strain it off, and when cold skim off the fat. Take half a pint warm before you rise, and the same in bed at night. Make it fresh three times a week in summer, and twice a week in winter: do not put in any lamb bones. This is an excellent thing.
Veal Broth. No. 2.
Soak a knuckle of veal for an hour in cold water; put it into fresh water over the fire, and, as the scum rises, take it off; let it stew gently for two hours, with a little salt to make the scum rise. When it is sufficiently stewed, strain the broth from the meat. Put in some vermicelli; keep the meat hot; and as you are going to put the soup into the terrine add half a pint of cream.
Veal Broth. No. 3.
Take one pound of lean veal, one blade of mace, two table-spoonfuls of rice, one quart of water; let it boil slowly two hours; add a little salt.
Veal Broth. No. 4.—Excellent for a Consumption.
Boil a knuckle of veal in a gallon of water; skim and put to it half a pound of raisins of the sun, stoned, and the bottoms of two manchets, with a nutmeg and a half sliced, and a little hartshorn. Let it boil till reduced to half the quantity; then pound it all together and strain. Add some brown sugar-candy, some rose-water, and also the juice of a lemon, if the patient has no cough.
Carp and Tench.
Scale the fish, take out the gut and gall; save all the blood. Split the carp if large; cut it in large pieces, and salt it. Boil some sliced parsley roots and onions tender in half a pint of water, adding a little cayenne pepper, ginger, cloves, and allspice, a lemon sliced, a little vinegar, and moist sugar, one glass of red wine, and some butter rolled in flour. Then put in the fish, and let it boil very fast for half an hour in a stewpan. The blood is to be put in the sauce.
Carp, to stew.
Scale, gut, and cleanse them; save the roes and milts; stew them in some good broth: season, to your taste, with a bundle of herbs, onions, anchovies, and white wine; and, when they are stewed enough, thicken the sauce with the yolks of five eggs. Pass off the roes, dip them in yolk of egg and flour, and fry them with some sippets of French bread; then fry a little parsley, and, when you serve up, garnish the dish with the roes, parsley, and sippets.
Have your carp fresh out of the water; scale and gut them, washing the blood out of each fish with a little claret; and save that after so doing. Cut your carp in pieces, and stew in a little fresh butter, a few blades of mace, winter savory, a little thyme, and three or four onions; after stewing awhile, take them out, put them by, and fold them up in linen, till the liquor is ready to receive them again, as the fish would otherwise be boiled to pieces before the liquor was reduced to a proper thickness. When you have taken out your fish, put in the claret that you washed out the blood with, and a pint of beef or mutton gravy, according to the quantity of your fish, with some salt and the butter in which you stewed the carp; and when this butter is almost boiled to a proper thickness put in your fish again; stew all together, and serve it up. Two spoonfuls of elder vinegar to the liquor when taken up will give a very agreeable taste.
Cod, to stew.
Cut a cod into thin pieces or slices; lay them in rows at the bottom of a dish; put in a pint of white wine, half a pound of butter, a few oysters, with their liquor, a little pepper and salt, with some crumbs of bread. Stew them all till they are done enough. Garnish the dish with lemon.
Cod, Ragout of.
Wash the cod clean, and boil it in warm water, with vinegar, pepper, salt, a bay-leaf, and lemon. Make a sauce of burnt butter, fried flour, capers, and oysters. When you serve it up put in some black pepper and lemon-juice.
Cod's Head, to boil.
Take vinegar and salt, a bunch of sweet herbs, and an onion; set them on the fire in a kettle of water; boil them and put in the head; and, while it is boiling, put in cold water and vinegar. When boiled, take it up, put it into a dish, and make sauce as follows:—Take gravy and claret, boiled with a bundle of sweet herbs and an onion, two or three anchovies, drawn with two pounds of butter, a pint of shrimps, oysters, the meat of a lobster shred fine. You may stick little toasts on the head, and lay on and about the roe, milt, and liver. Garnish the dish with fried parsley, lemon, barberries, horseradish, and fried fish.
Crab, to dress.
Take all the body and the meat of the legs, and put them together in a dish to heat, with a little broth or gravy, just to make them moist. When hot, have ready some good broth or gravy, with an anchovy dissolved in it, and the juice of a small lemon, heated; afterwards thicken it up with butter, and stir it in the crab, as it is, hot: then serve all up in the shell.
Crab or Lobster, to butter.
The crabs or lobsters being boiled and cold, take all the meat out of the shells and body; break the claws and take out the meat. Shred it small; add a spoonful or two of claret, a little vinegar, and a grated nutmeg. Let it boil up till it is thoroughly hot; then put in some melted butter, with anchovies and white gravy; thicken with the yolk of an egg or two, and when very hot put it into the large shell. Put crumbs of bread over it, and brown it with a salamander.
Crab, or Lobster, to stew. No. 1.
A little cayenne, vinegar, butter, flour, and salt. Cover it with water and let it stew gently.
Crab, or Lobster, to stew. No. 2.
When the lobsters are boiled, take out the tail and claws, and dip them in white wine; strew over them nutmeg, cloves, mace, salt, and pepper, mixed together. Then pour over them some melted butter with a little white wine in it; send them to the bakehouse, and let them stand in a slow oven about half an hour. Pour out the butter and wine, and pour on some fresh butter; when cold, cover them, and keep them in a cold place.
Crab, or Lobster, to stew. No. 3.
Boil the lobsters; when cold take out all the meat; season it well with pepper, salt, nutmeg and mace pounded. Put it into an earthen pot with as much clarified butter as will cover it; bake it well. While warm, take it out of the pot, and let the butter drain from it. Break it as fine as you can with a spoon or knife; add more seasoning if required; put it as close as possible in the pot, and cover with clarified butter. The hen lobsters are best for this purpose, as the eggs impart a good colour. It may be pounded in a marble mortar, but, if baked enough, will do as well without it.
Crawfish, to make red.
Rub the fish with aqua vitae, which will produce the desired effect most completely.
Eels broiled whole.
Skin, wash, and dry your eels, and score them with the knife, seasoning them with pepper, salt, thyme, parsley, and crumbs of bread, turning them round and skewering them across; you may either roast or broil them as you like best: the sauce to be melted butter with lemon juice.
Eels, to collar.
Scour large silver eels with salt; slit them, and take out the back-bones; wash and dry them; season with shred parsley, sage, an onion, and thyme. Then roll each into collars, in a cloth; tie them close with the heads, bones, and a bundle of herbs, and boil them in salt and water. When tender, take them up, and again tie them close; drain the pickle, and put them into it.
Eels, to fry.
Cut every eel into eight pieces; mix them with a proper quantity of yolks of eggs, and well season with pepper, and salt, and bread rubbed fine, with parsley and thyme; then flour them, and fry them. You may cook them as plain as you like, with only salt and flour, and serve them up with melted butter and fried parsley.
Eels, to pot.
Into an earthen pan put Jamaica and common pepper, pounded fine, and salt; mix them and strew some at the bottom of the pan; cut your eels and lay them over it, and strew a little more seasoning over them. Then put in another layer of eels, repeating this process till all the eels are in. Lay a few bay leaves upon them, and pour as much vinegar as you may think requisite; cover the pan with brown paper and bake them. Pour off the liquor, cover them with clarified butter, and lay them by for use.
Eels, to pickle.
Drain, wash, and well cleanse your eels, and cut off the heads. Cut them in lengths of four or five inches, with their skins on; stew in them some pepper and salt, and broil them on a gridiron a fine colour: then put them in layers in a jar, with bay-leaf, pepper, salt, a few slices of lemon, and a few cloves. Pour some good vinegar on them; tie strong paper over, and prick a few holes in it. It is better to boil the seasoning with some sweet herbs in the vinegar, and let it stand to be cold before it is put over the eels. Two yolks of eggs boiled hard should be put in the vinegar with a tea-spoonful of flour of mustard. Two yolks are sufficient for twelve pounds of eels.
Eels, to roast.
Skin your eels; turn, scotch, and wash them with melted butter; skewer them crosswise; fix them on the spit, and put over them a little pepper, salt, parsley, and thyme; roast them quick. Fry some parsley, and lay it round the dish; make your sauce of butter and gravy.
Eels, to spitchcock.
Leave the skin on the eels; scour them with salt; wash them; cut off their heads and slit them on the belly side; take out the bone and guts. Wash and wipe them well; cut them in pieces three inches long, and wipe them quite dry. Put two ounces of butter, with a little minced parsley, thyme, sage, pepper and salt, and a little chopped shalot, in a stewpan; when the butter is melted, stir the ingredients together, and take the pan off the fire; mix the yolks of two eggs with them and dip the eels in, a piece at a time; then roll them in bread crumbs, making as much stick on as you can. Rub the gridiron with a bit of suet; set it over a clear fire, and broil your eels of a fine crisp brown; dust them with crisp parsley. Sauce, anchovy and butter, or plain butter in a boat.
Wash your eels well in their skins with salt and water; dry and slit them; take out the back-bone, and slash them: season them with chopped parsley, thyme, salt, and pepper. Clean the inside with melted butter; cut them into pieces about three inches long and broil them; make the sauce with butter and orange juice.
Eels, to stew.
Take five pounds of middling shafflings, cut off their heads, skin, and cut them in pieces as long as your finger. Wash them in several waters; dry them well with a cloth, lay them in a pan, sprinkle over them half an ounce of white salt, and let them lie an hour. Lay them in a stewpan, and add half a pint of French white wine, a quarter of a pint of water, two cloves beaten, a blade of mace, a large onion peeled, and the rind of a lemon; stew all these gently half an hour: then take the eels out of the liquor, skim off all the fat, and flour the eels all over; put to the liquor in which they were stewed an anchovy, washed and boned, and mix sorrel and parsley, half a handful of each, and half a pound of fresh butter. Let it just boil up; put in the eels; when they boil, lay them on sippets in your dish, and send them up hot to table.
Cover the fish close in a stewpan with a piece of butter as big as a walnut rolled in flour, and let it stew till done enough, which you will know by the eels being very tender. Take them up and lay them on a dish; strain your sauce, and give it a quick boil and pour it over the fish. Garnish with lemon.
Fish, to recover when tainted.
When fish of any kind is tainted plunge it in cold milk, which will render it sweet again.
Fish, in general, to dress.
Take water, salt, half a pint of vinegar, a sprig of thyme, a small onion, and a little lemon peel; boil them all together, then put in your fish, and when done enough take them out, drain them well, and lay them over a stove to keep hot.
If you fry fish, strew some crumbs of grated bread very fine over them, and fry them in sweet oil; then drain them well and keep them hot.
Fish, to dress in Sauce.
Cut off the heads, tails, and fins, of two or three haddocks or other small fish; stew them in a quart of water, with a little spice and anchovy, and a bunch of sweet herbs, for a quarter of an hour; and then skim. Roll a bit of butter in flour, and thicken the liquor; put down the fish, and stew them with a little chopped parsley, and cloves, or onions.
Fish hashed in Paste.
Cut the fish into dice about three quarters of an inch square; prepare white sauce the same as for fowls, leaving out the mushrooms and truffles; add a little anchovy sauce to give it a good colour, and a pinch of cayenne pepper and salt. When the sauce is done, throw in the dice of fish, and when thoroughly hot serve it.
There should be a little more butter in the sauce than is commonly used in the white sauce for fowls.
Fish, to Cavietch.
Cut the fish into slices, season them with pepper and salt, and let them lie for an hour; dry them well with a cloth, flour and fry them brown in oil: boil a quantity of vinegar proportionate to that of the fish to be prepared: cover the fish with slices of garlic and some whole pepper and mace; add the same quantity of oil as vinegar, mix them well together, and salt to your taste. When the fish and liquor are quite cold, slice onions and lay at the bottom of the pan; then put a layer of fish, and so on, till the whole is in. The liquor must be cold before it is poured on the fish.
Dress as you would smelts.
Haddocks, to bake.
Bone two or three haddocks, and lay them in a deep pan with pepper, salt, butter and flour, and two or three anchovies, and sufficient water to cover them. Cover the pan close for an hour, which is required to bake them, and serve them in the saucepan.
Let the inside of the gills be drawn out and washed clean; fill with bread crumbs, parsley, sweet herbs chopped, nutmeg, salt, pepper, a bit of butter, and grated lemon-peel; skewer the tail into the mouth, and rub it well with yolk of egg. Strew over bread crumbs, and stick on bits of butter. Bake the fish in a common oven, putting into the dish a little white wine and water, a bit of mace, and lemon-peel. Serve up with oyster sauce, white fish sauce, or anchovy sauce; but put to the sauce what gravy is in the dish, first skimming it.
Skin the fish; take out all the bones, and cut it in thin slices. Butter the mould well, and throw round it the spawn of a lobster, before it is boiled. Put alternate slices of haddock and lobster in the mould, and season to your taste. Beat up half a pint of cream or more, according to the size of the mould, with three eggs, and pour on it: tie a cloth over, and boil it an hour. Stew oysters to go in the dish. Garnish with pastry.
The following is a Swedish dish: Take salted herring, some cold veal, an apple, and an onion, mince them all fine, and mix them well together with oil and vinegar.
Lampreys, to pot.
Well cleanse your lampreys in the following manner: the intestines and the pipe which nature has given them instead of a bone must be taken clear away, by opening them down the belly from head to tail. They must then be rubbed with wood-ashes, to remove the slime. Then rub with salt, and wash them in three or four waters. Let them be quite free from water before you proceed to season them thus:—take, according to the quantity you intend to pot, allspice ground with an equal quantity of black pepper, a little mace, cayenne pepper, salt, about the same quantity as that of all the other seasoning; mix these well together, and rub your lampreys inside and out. Put them into an earthen pan or a well-tinned copper stewpan, with some good butter under and over, sufficient to cover them, when dissolved. Put in with them a few bay-leaves and the peel of a lemon. Let them bake slowly till they are quite done; then strain off the butter, and let them lie on the back of a sieve till nearly cold. Then place them in pots of suitable size, taking great care to rub the seasoning well over them as you lay them in; because the seasoning is apt to get from the fish when you drain them. Carefully separate the butter which you have strained from the gravy; clarify it, and, when almost cold, pour it into your pots so as to cover your fish completely. If you have not sufficient butter for this purpose you must clarify more, as the fish must be entirely hid from sight. They are fit for use the next day.
Great care must be taken to put them into the pots quite free from the gravy or moisture which they produce.
Skin your fish, cleanse them with salt, and wipe them dry. Beat some black pepper, mace, and cloves; mix them with salt, and season your fish with it. Put them in a pan; cover with clarified butter; bake them an hour and season them well; remove the butter after they are baked; take them out of their gravy, and lay them on a coarse cloth to drain. When quite cold, season them again with the same seasoning. Lay them close in the pot; cover them completely with clarified butter; and if your butter is good, they will keep a long time.
Lobsters, to butter.
Put by the tails whole, to be laid in the middle of the dish; cut the meat into large pieces; put in a large piece of butter, and two spoonfuls of Rhenish wine; squeeze in the juice of a lemon, and serve it up.
Cut the meat of a lobster into dice; put it in a stewpan with a little veal gravy; let it stew for ten minutes. A little before you send it to table beat up the yolk of an egg in cream: put it to your lobster, stirring it till it simmers. Pepper and salt to your taste. Dish it up very hot, and garnish with lemon.
Lobsters, to hash.
Take the meat out of a boiled lobster as whole as you can. Break all the shells; to these and the remains of the body, the large claws excepted, as they have no goodness in them, put some water, cayenne pepper, salt, and common pepper. Let them stew together till the liquor has a good flavour of the lobster, but observe that there must be very little water, and add two teaspoonfuls of anchovy pickle. Strain through a common sieve; put the meat of the lobster to the gravy; add some good rich melted butter, and send to table. Lobster sauce is made in the same way, only the meat should be cut smaller than for hashing. Hen lobsters are best.
Lobsters, to pot.
Boil four moderate-sized lobsters, take off the tails, and split them. Take out the flesh as whole as possible; pick the meat out of the body and chine; beat it fine, and season with pepper, salt, nutmeg, and mace, and season separately, in the same manner, the tails and claws, which must also be taken out as whole as you can. Clarify a pound of the very finest butter; skim it clean; put in the tails and claws, with what you have beaten, and let it boil a very short time, stirring it all the while lest it should turn. Let it drain through a sieve, but not too much; put it down close in a pot, and, when it is a little cooled, pour over the butter which you drained from it. When quite cold, tie it down. The butter should be the very best, as it mixes with the lobster spawn, &c., and is excellent to eat with the rest or spread upon bread.
Lobsters, to stew.
Half boil two fine lobsters; break the claws and take out the meat as whole as you can; cut the tails in two, and take out the meat; put them in a stewpan, with half a pint of gravy, a gill of white wine, a little beaten mace, cayenne pepper, salt, a spoonful of ketchup, a little anchovy liquor, and a little butter rolled in flour. Cover and stew them gently for twenty minutes. Shake the pan round frequently to prevent the contents from sticking; squeeze in a little lemon. Cut the chines in four; pepper, salt, and broil them. Put the meat and sauce in a dish, and the chines round for garnish.
Lobster Curry Powder.
Eleven ounces of coriander seed, six drachms of cayenne pepper, one ounce of cummin, one ounce and a half of black pepper, one ounce and a half of turmeric, three drachms of cloves, two drachms of cardamoms.
Rub two ounces of butter well into half a pound of flour; add one yolk of an egg and a little water, and make it into a stiff paste. Sheet your pate moulds very thin, fill them with crumbs of bread, and bake lightly. Turn out the crumbs and save them. Cut your lobster small; add to it a little white sauce, and season with pepper and salt. Take care that it is not too thin. Fill your moulds; cover with the crumbs which you saved, and a quarter of an hour before dinner put them into the oven to give them a light colour.
Oyster pates are done the same way.
Boil a cauliflower, pull it in pieces, and put it in a dish with a little pepper, salt, and vinegar. Have four or five hard-boiled eggs, boiled beet-root, small salad, and some anchovies, nicely cleaned and cut in lengths. Put a layer of small salad at the bottom of the dish, then a layer of the cauliflower, then the eggs cut in slices, then the beet, and so on. Take the claws and tail of the lobster, cut as whole as possible, and trim, to be laid on the top. The trimmings and what you can get out may be put in at the time you are laying the cauliflower, &c. in the dish. Make a rich salad sauce with a little elder vinegar in it, and pour it over. Lay the tails and claws on the top, and cross the shreds of the anchovies over them.
Mackarel a la maitre d'hotel.
Boil the fish, and then put it in a stewpan, with a piece of butter and sweet herbs. Set it on the fire till the butter becomes oil.
Mackarel, to boil.
Boil them in salt and water with a little vinegar. Fennel sauce is good to eat with them, and also coddled gooseberries.
Mackarel, to broil.
You may split them or broil them whole; pepper and salt them well. For sauce, scald some mint and fennel, chop them small; then melt some butter and put your herbs in. You may scald some gooseberries and lay over your mackarel.
Mackarel, to collar.
Collar them as eels, only omit the sage, and add sweet herbs, a little lemon-peel, and seasoning to your taste.
Mackarel, to fry.
For frying you may stuff the fish with crumbs of bread, parsley well chopped, lemon-peel grated, pepper and salt, mixed with yolk of egg. Serve up with anchovy or fennel sauce.
Mackarel, to pickle.
Cut the mackarel into four or five pieces; season them very high; make slits with a penknife, put in the seasoning, and fry them in oil to a good brown colour. Drain them very dry; put them into vinegar, if they are to be kept for any time; pour oil on the top.
Mackarel, to pot.
Proceed in the same manner as with eels.
Mackarel, to souse.
Wash and clean your fish: take out the roes, and boil them in salt and water; when enough, take them out and lay them in the dish; pour away half the liquor they were boiled in, and add to the rest of the liquor as much vinegar as will cover them and two or three bay leaves. Let them lie three days before they are eaten.
Cut the fish into four pieces; season them to your taste with pepper, salt, and a little mace, mixed with a quarter of a pound of beef suet, chopped fine. Put at the bottom and top, and between the layers of fish, a good deal of young parsley, and instead of water a little new milk in the dish for gravy. If you like it rich, warm about a quarter of a pint of cream, which pour in the pie when baked; if not, have boiled a little gravy with the heads. It will take the same time to bake as a veal pie.
Mullet, to boil.
Let them be boiled in salt and water, and, when you think them done enough, pour part of the water from them, and put a pint of red wine, two onions sliced, some nutmeg, salt, and vinegar, beaten mace, a bunch of sweet herbs, and the juice of a lemon. Boil all these well together, with two or three anchovies; put in your fish; and, when they have simmered some time, put them into a dish and strain the sauce over. If you like, shrimps or oysters may be added.
Mullet, to broil.
Let the mullet be scaled and gutted, and cut gashes in their sides; dip them in melted butter, and broil them at a great distance from the fire. Sauce—anchovy, with capers, and a lemon squeezed into it.
Mullet, to fry.
Carefully scale and gut the fish, score them across the back, and then dip them into melted butter. Melt some butter in a stewpan; let it clarify. Fry your mullet in it; when done, lay them on a warm dish. Sauce—anchovy and butter.
Oysters, to stew.
Take a quart of large oysters; strain the liquor from them through a sieve; wash them well, and take off the beards. Put them in a stewpan, and drain the liquor from the settlings. Add to the oysters a quarter of a pound of butter mixed with flour and a gill of white wine, and grate in a little nutmeg with a gill of cream. Keep them stirred till they are quite thick and smooth. Lay sippets at the bottom of the dish; pour in your oysters, and lay fried sippets all round.
Put a quarter of a pound of butter into a clean stewpan, and let it boil. Strain a pint of oysters from their liquor; put them into the butter; and let them stew with some parsley minced small, a little shalot shred small, and the yolks of three eggs well beaten up with the liquor strained from the oysters. Put all these together into the stewpan with half a pound more butter; shake it and stew them a little; if too much, you make the oysters hard.
Oysters, ragout of.
Twenty-five oysters, half a table-spoonful of soy, double the quantity of vinegar, a piece of butter, and a little pepper, salt, and flour.
Oysters, to pickle.
Blanch the oysters, and strain off the liquor; wash the oysters in three or four waters; put them into a stewpan, with their liquor and half a pint of white wine vinegar, two onions sliced thin, a little parsley and thyme, a blade of mace, six cloves, Jamaica pepper, a dozen corns of white pepper, and salt according to your taste. Boil up two or three minutes; let them stand till cold; then put them into a dish, and pour the liquor over them.
Oyster Pates. No. 1.
Stew the oysters in their own liquor, but do not let them be too much done; beard them; take a table-spoonful of pickled mushrooms, wash them in two or three cold waters to get out the vinegar; then cut each mushroom into four, and fry them in a little butter dusted over with flour. Take three table-spoonfuls of veal jelly, and two spoonfuls of cream; let it boil, stirring all the while; add a small bit of butter. Season with a pinch of salt, and one of cayenne pepper. Throw the oysters, which you have kept warm in a cloth near the fire, into the sauce; see that it is all hot; then have the pates ready, fill them with the oysters and sauce, and put a top on each. When the paste of oyster pates is done, remove the tops gently and cleanly with a knife; take out the flaky part of the paste inside and from the inside of the top; cut six little pieces of bread square so as to fill the inside; lay on the top of the paste. Then place them on a sheet of paper in a dish, and put them before the fire, covering them with a cloth to keep them hot. When you are going to serve them take out the piece of bread, and fill the pates with the oysters and sauce.
Oyster Pates. No. 2.
Spread some puff-paste about half an inch thick. Cut out six pieces with a small tea-cup. Rub a baking sheet over with a brush dipped in water, and put the pates on it at a little distance from each other. Glaze them thoroughly with the yolk and white of egg mixed up; open a hole at the top of each with a small knife; cut six tops of the size of a crown-piece, and place them lightly on the pates. Let them be baked, and when done remove the tops, and place the crust on paper till ready to serve up; then fill them with oysters (as described in the preceding recipe) put the tops over them, and dish them upon a folded napkin.
Oyster Pates. No. 3.
Parboil your oysters, and strain them from their liquor, wash the beard, and cut them in flour. Put them in a stewpan, with an ounce of butter rolled in flour, half a gill of cream, and a little grated lemon-peel, if liked. Free the oyster liquor from sediment, reduce it by boiling to one half; add cayenne pepper and salt. Stir it over the fire, and fill your pates.
Cut out the crumb of three French rolls; lay them before the fire till they are hot through, turning them often. Melt half a pound of butter; put some into the loaves; put on their tops, and boil them till they are buttered quite through. Then take a pint of oysters, stewed with half a pint of water, one anchovy, a little pepper and salt, a quarter of a pound of butter, and as much sauce as will make your sauce thick. Give it a boil. Put as many oysters into your loaves as will go in; pour the rest of the sauce all over the loaves in the dish in which they are served up.
Beard the oysters; scald and strain them from their liquor, and season the liquor with pepper, salt, and anchovy, a lump of butter, and bread crumbs. Boil up to melt the anchovies; then just heat your oysters in it; put them all together into your pie-dish, and cover them with a puff-paste.
If you put your oysters into a fresh pie, you must cover them at the top with crisped crumbs of bread; add more to the savouring if you like it.
Perch, to fricassee.
Boil the perch, and strip them of the bones; half cover them with white wine; put in two or three anchovies, a little pepper and salt, and warm it over the fire. Put in a little parsley and onions, with yolks of eggs well beaten. Toss it together; put in a little thick butter; and serve it up.
Pike, to dress.
If you would serve it as a first dish, do not scale it; take off the gills, and, having gutted it, boil it in court bouillon, as a side-dish, or entree. It may be served in many ways. Cut it into pieces, and put it into a stewpan, with a bit of butter, a bunch of all sorts of sweet herbs, and some mushrooms; turn it a few times over the fire, and shake in a little flour; moisten it with some good broth and a pint of white wine, and set it over a brisk fire. When it is done, add a trifle of salt and cayenne pepper, the yolk of three eggs, and half a pint of cream, stirring it till well mixed. Serve up hot.
Pike stuffed, to boil.
Clean a large pike; take out the gills; prepare a stuffing with finely grated bread, all sorts of sweet-herbs, particularly thyme, some onions, grated lemon-peel, oysters chopped small, a piece of butter, the boiled yolk of two eggs, and a sufficient quantity of suet to hold the ingredients together. Put them into the fish, and sew it up. Turn the tail into the mouth, and boil it in pump water, with two spoonfuls of vinegar and a handful of salt. It will take forty minutes to boil, if a large fish.
Pike, to boil, a-la-Francaise.
Wash well, clean, and scale a large pike, and cut it into three pieces; boil an equal quantity of white wine and water with lemon-peel, and when the liquor boils put your pike in, with a handful of salt. When done, lay it on sippets, and stick it with bits of fried bread. Sauce—melted butter, with slices of lemon in it, the yolks of three eggs, and some grated nutmeg. Pour your sauce over the pike, and serve it up.
Pike, to broil.
Split it, and scotch it with a knife on the outside; season it with salt; put the gridiron on a clear fire, make it very hot, then lay on the pike; baste it with butter, turn it often, and, when broiled crisp and stiff put it into a dish, and serve it up with butter and the juice of lemons, or white wine vinegar. Garnish with slices of oranges or lemons.
Pike in Court Bouillon.
Scale and well wash your pike; lay it in a pan; pour vinegar and salt over it; let it lie for an hour, then take it out, season with pepper, a little salt, sweet herbs, cloves, and a bay leaf, with a piece of butter. Wrap it up in a napkin, and put it into a stewpan, with some white wine, a lemon sliced, a little verjuice, nutmeg, cloves, and a bay leaf. Let this liquor boil very fast; put in the pike, and when done lay it on a warm dish, and strain the liquor into a saucepan; add to it an anchovy washed and boned, a few capers, a little water, and a piece of butter rolled in flour: let these simmer till of proper thickness, and pour them over the fish.
Cut a pike in several pieces, according to its size, after having scaled, gutted, and washed, it. Lard all the upper part with bacon cut small, and put it into a stewpan with a glass of red wine (or white wine if for white sauce) some good broth, a bunch of sweet-herbs, and some lean veal cut into dice. When it is stewed and the sauce strained off, complete it in the manner of any other fricandeau; putting a good sauce under it, either brown or white, as you chuse.
Pike, German way of dressing—delicious!
Take a pike of moderate size; when well washed and cleansed, split it down the back, close to the bone, in two flat pieces. Set it over the fire in a stewpan with salt and water; half boil it. Take it out; scale it; put it into the stewpan again, with a very little water, and some mushrooms, truffles, and morels, an equal quantity, cut small; add a bunch of sweet herbs. Let it stew very gently, closely covered, over a very slow fire, or the fish will break; when it is almost done, take out the herbs, put in a cupful of capers, chopped small, three anchovies split and shred fine, a piece of butter rolled in flour, and a table-spoonful of grated Parmesan cheese. Pour in a pint of white wine, and cover the stewpan quite close. When the ingredients are mixed, and the fish quite done, lay it in a warm dish, and pour the sauce over it.
Pike, to pot.
After scaling the fish, cut off the head, split it, take out the back-bone, and strew it over with bay salt and pepper. Cover and bake it; lay it on a coarse cloth to drain, and when cold put it in a pot that will just hold it, and cover with clarified butter.
If not well drained from the gravy it will not keep.
Pike, to roast.
Scale and slash the fish from head to tail; lard it with the flesh of eels rolled up in sweet-herbs and seasoning; fill it with fish and forced meat. Roast it at length; baste and bread it; make the sauce of drawn butter, anchovies, the roe and liver, with mushrooms, capers, and oysters. Ornament with sliced lemon.
Pike au Souvenir.
Wash a large pike; gut and dry it; make a forcemeat with eel, anchovy, whiting, pepper, salt, suet, thyme, bread crumbs, parsley, and a bit of shalot, mixed with the yolks of eggs; fill the inside of the fish with this meat; sew it up; after which draw with your packing-needle a piece of packthread through the eyes of the pike, through the middle and the tail also in the form of S; wash it over with the yolk of an egg, and strew it with the crumbs of bread. Roast or bake it with a caul over it. Sauce—melted butter and capers.
Pike a la Tatare, or in the Tartar fashion.
Clean your pike; gut and scale it; cut it into bits, and lay it in oil, with salt, cayenne pepper, parsley, scallions, mushrooms, two shalots, the whole shred very fine; grate bread over it and lay it upon the gridiron, basting it, while broiling, with the rest of the oil. When it is done of a good colour, serve it in a dry dish, with sauce a la remoulade [see Sauces] in a sauce-boat.
Fresh Salmon, to dress.
Cut it in slices, steep it in a little sweet butter, salt and pepper, and broil it, basting it with butter while doing. When done, serve over it any of the fish sauces, as described (see the Sauces), or you may serve it with court bouillon, which will do for all kinds of fish whatever.
Salmon, to dress en caisses, that is, in small paper cases.
Take two slices of fresh salmon, about the thickness of half a finger; steep it an hour in sweet butter with mushrooms, a clove of garlic, and a shalot, all shred fine, half a laurel-leaf, thyme, and basil, reduced to a fine powder, salt, and whole pepper. Then make a neat paper box to contain your salmon; rub the outside of it with butter, and put the salmon with all its seasoning and covered with grated bread into it; do it in an oven, or put the dish upon a stove, and, when the salmon is done, brown it with a salamander. When you serve it, squeeze in the juice of a large lemon. If you serve it with Spanish sauce, the fat must be taken off the salmon before you put in the sauce.
Salmon a la Poele, or done on the Stove.
Put three or four slices of fillet of veal, and two or three of ham, having carefully cut off the fat of both, at the bottom of a stewpan, just the size of the salmon you would serve. Lay the salmon upon it, and cover it with thin slices of bacon, adding a bunch of parsley, scallions, two cloves of garlic, and three shalots. Boil it gently over a moderate stove fire, a quarter of an hour; moisten it with a glass of champagne, or fine white wine; let it continue to stew slowly till thoroughly done; and the moment before you serve it strain off the sauce, laying the salmon in a hot dish. Add to the sauce five or six spoonfuls of cullis; let it boil up two or three times, and then pour it over the salmon, and serve up.
Pick the scallops, and wash them extremely clean; make them very dry. Flour them a very little. Fry them of a fine light brown. Make a nice, strong, light sauce of veal and a little ham; thicken a very little, and gently stew the scallops in it for half an hour.
Shrimps, to pot.
Pick the finest shrimps you can procure; season them with a little mace beaten fine, and pepper and salt to your taste. Add a little cold butter. Pound all together in a mortar till it becomes a paste. Put it into small pots, and pour over it clarified butter.
To a quart of pickled shrimps put two ounces of fresh butter, and stew them over a moderate fire, stirring them about. Add to them while on the fire twelve white peppercorns and two blades of mace, beaten very fine, and a very little salt.—Let them stew a quarter of an hour: when done, put them down close in pots, and pour clarified butter over them when cold.
Smelts, to fry.
Dry and rub them with yolk of egg; flour or strew some fine bread crumbs on them; when fried, lay them in the dish with their tails in the middle of it. Anchovy sauce.
Smelts, to pickle.
Take a quarter of a peck of smelts, and put them into a jar, and beat very fine half an ounce of nutmegs, and the same quantity of saltpetre and of pepper, a quarter of an ounce of mace, and a quarter of a pound of common salt. Wash the fish; clean gut them, after which lay them in rows in a jar or pan; over every layer of smelts strew your seasoning, with some bay-leaves, and pour on boiled red wine sufficient to cover them. Put a plate or a cover over, and when cold tie them down close.
Smelts, to pot.
Clean the inside of the fish, and season them with salt, pounded mace, and pepper. Bake them, and when nearly cold lay them upon a cloth; then put them into pots, taking off the butter from the gravy; clarify it with more butter, and pour it on them.
Soles, to boil.
The soles should be boiled in salt and water. Anchovy sauce.
Soles, to boil, a-la-Francaise.
Put a quart of water and half a pint of vinegar into an earthen dish; skin and clean a pair of soles; put them into vinegar and water, let them remain there for two hours. Dry them with a cloth, and put them into a stewpan, with a pint of wine, a quarter of a pint of water, a little sweet marjoram, a very little thyme, an onion stuck with four cloves, and winter savory. Sprinkle a very little bay salt, covering them close. Let them simmer gently till they are done; then take them out, and lay them in a warm dish before the fire. Put into the liquor, after it is strained, a piece of butter rolled in flour; let it boil till of a proper thickness; lay your soles in the dish, and pour the sauce over them.
A small turbot or any flat fish may be done the same way.
Soles, to stew.
Cut and skin the soles, and half fry them; have ready the quantity you like of half white wine and half water, mixed with some gravy, one whole onion, and a little whole pepper. Stew them all together, with a little shred lemon, and a few mushrooms. When they are done enough, thicken the sauce with good butter, and serve it up.
Put on a kettle of water with a good deal of salt in it, and a good many parsley roots; keep it skimmed very clean, and when it boils up throw in your perch or whatever fish you use for the purpose. When sufficiently boiled, take them up and serve them hot. Have ready a pint or more of water, in which parsley roots have been boiled, till it has acquired a very strong flavour, and when the fish are dished throw some of this liquor over them. The Dutch sauce for them is made thus:—To a pint of white wine vinegar add a blade or two of mace; let it stew gently by the fire, and, when the vinegar is sufficiently flavoured by the mace, put into it about a pound of butter. Shake the saucepan now and then, and, when the butter is quite melted, make all exceedingly hot; have ready the yolks of four good eggs beaten up. You must continue beating them while another person gently pours to them the boiling vinegar by degrees, lest they should curdle; and continue stirring them all the while. Set it over a gentle fire, still continuing to stir until it is very hot and of the thickness you desire; then serve it.
Sprats, to bake.
Wipe your sprats with a clean cloth; rub them with pepper and salt, and lay them in a pan. Bruise a pennyworth of cochineal; put it into the vinegar, and pour it over the sprats with some bay-leaves. Tie them down close with coarse paper in a deep brown pan, and set them in the oven all night. They eat very fine cold.
You may put to them a pint of vinegar, half a pint of red wine, and spices if you like it; but they eat very well without.
Sturgeon, to roast.
Put a walnut-sized bit of butter (or more if it is a large fish), rolled in flour, in a stewpan, with sweet-herbs, cloves, a gill of water, and a spoonful of vinegar; stir it over the fire, and when it is lukewarm take it off, and put in your sturgeon to steep. When it has been a sufficient time to take the flavour of the herbs, roast it, and when done, serve it with court bouillon, or any other fish sauce.
Turbot, to dress.
Wipe your turbot very dry, then take a deep stewpan, put in the fish, with two bay-leaves, a handful of parsley, a large onion stuck with cloves, some salt, and cayenne; heat a pint of white wine boiling hot, and pour it upon the turbot; then strain in some very strong veal gravy, (made from your stock jelly,) more than will cover it; set it over a stove, and let it simmer very gently, that the full strength of the ingredients may be infused into it. When it is quite done, put it on a hot dish; strain the gravy into a saucepan, with some butter and flour to thicken it.
Plaice, dabs, and flounders, may be dressed in the same way.
Turbot, plain boiled.
Make a brine with two handfuls of salt in a gallon of water, let the turbot lie in it two hours before it is to be boiled; then set on a fish-kettle, with water enough to cover it, and about half a pint of vinegar, or less if the turbot is small; put in a piece of horseradish; when the water boils put in the turbot, the white side uppermost, on a fish-plate; let it be done enough, but not too much, which will be easily known by the look. A small one will take twenty minutes, a large one half an hour. Then take it up, and set it on a fish-plate to drain, before it is laid in the dish. See that it is served quite dry. Sauce—lobster and white sauce.
Turbot, to boil.
Put the turbot into a kettle, with white wine vinegar and lemon; season with salt and onions; add to these water. Boil it over a gentle fire, skimming it very clean. Garnish with slices of lemon on the top.
Turbot, to boil in Gravy.
Wash and well dry a middling sized turbot; put it with two bay-leaves into a deep stew-dish, with some cloves, a handful of parsley, a large onion, and some salt and pepper, add a pint of boiling hot white wine, strain in some strong veal gravy that will more than cover the fish, and remove it on one side that the ingredients may be well mixed together. Lay it on a hot dish, strain the gravy into a saucepan with some butter and flour, pour a little over the fish, and put the remainder in a sauce terrine.
Turbot, to boil in Court Bouillon, with Capers.
Be very particular in washing and drying your turbot. Take thyme, parsley, sweet-herbs of all sorts, minced very fine, and one large onion sliced; put them into a stewpan, then lay in the turbot—the stewpan should be just large enough to hold the fish—strew over the fish the same herbs that are under it, with some chives and a little sweet basil; pour in an equal quantity of white wine and white wine vinegar, till the fish is completely covered; strew in a little bay salt with some pepper. Set the stewpan over a stove, with a very gentle fire, increasing the heat by degrees, till it is done sufficiently. Take it off the fire, but do not take the turbot out: let it stand on the side of the stove. Set a saucepan on the fire, with a pound of butter and two anchovies, split, boned, and carefully cleansed, two large spoonfuls of capers cut small, some chives whole, and a little cayenne, nutmeg grated, a little flour, a spoonful of vinegar, and a little broth. Set the saucepan over the stove, keep shaking it round for some time, and then leave it at the side of the stove. Take up the stewpan in which is the turbot, and set it on the stove to make it quite hot; then put it in a deep dish; and, having warmed the sauce, pour it over it, and serve up.
Soles, flounders, plaice, &c. are all excellent dressed in the same way.
Turbot, to fry.
It must be a small turbot. Cut it across, as if it were ribbed; when it is quite dry, flour it, and put it into a large frying-pan with boiling butter enough to cover it; fry it brown, then drain it. Put in enough claret to cover it, two anchovies, salt, a scruple of nutmeg and ginger, and let it stew slowly till half the liquor is wasted; then take it out, and put in a piece of butter, of the size of a walnut, rolled in flour, and a lemon minced, juice and all. Let these ingredients simmer till of a proper thickness. Rub a hot dish with an eschalot or onion; pour the sauce in, and lay the turbot carefully in the midst.
Turbot or Barbel, glazed.
Lard the upper part of your turbot or barbel with fine bacon. Let it simmer slowly between slices of ham, with a little champagne, or fine white, and a bunch of sweet-herbs. Put into another stewpan part of a fillet of veal, cut into dice, with one slice of ham; stew them with some fine cullis, till the sauce is reduced to a thick gravy. When thoroughly done, strain it off before you serve it, and, with a feather, put it over your turbot to glaze it. Then pour some good cullis into the stewpan, and toss it up as a sauce to serve in the dish, adding the juice of a lemon.
Turbot, to dress en gras, or in a rich fashion.
Put into a stewpan a small quantity of broth, several slices of veal, and an equal quantity of ham, a little cayenne, and a bunch of sweet-herbs. Let it stew over a very slow stove, and add a glass of champagne. When this is completely done, serve it with any of the sauces, named in the article Sauces, added to its own.
Turbot or Barbel, to dress en maigre, or in a lean fashion.
Put into a stewpan a large handful of salt, a pint of water, a clove of garlic, onions, and all sorts of sweet kitchen herbs, the greater variety the better, only an equal quantity of each. Boil the whole half an hour over a slow fire; let it settle. Pour off the clear part of the sauce, and strain it through a sieve; then put twice as much rich milk as there is of the brine, and put the fish in it over a very slow fire, letting it simmer only. When your turbot is done, pour over it any of the sauces named as being proper for fish in the article Sauces.
Turtle, to dress.
After having killed the turtle, divide the back and belly, cleaning it well from the blood in four or five waters, with some salt; take away the fins from the back, and scrape and scald them well from the scales; then put the meat into the saucepan, with a little salt and water just to cover it; stew it, and keep skimming it very clean all the while it is stewing. Should the turtle be a large one, put a bottle of white wine; if a small one, half that quantity. It must be stewed an hour and a half before you put in the wine, and the scum have done rising; for the wine being put in before turns it hard; and, while it is stewing, put an onion or two shred fine, with a little parsley, thyme, salt, and black pepper. After it has stewed tender, take it out of the saucepan, and cut it into small pieces; let the back shell be well washed clean from the blood, and rub it with salt, pepper, thyme, parsley, and onions, shred fine, mixed well together; put a layer of seasoning into the shell, and lay on your meat, and so continue till the shell is filled, covering it with seasoning. If a large turtle, two pounds of butter must be cut into bits, and laid between the seasoning and the meat. You must thicken the soup with butter rolled in flour. An hour and a half is requisite for a large turtle.
Whiting, to dry.
Take the whiting when they come fresh in, and lay them in salt and water about four hours, the water not being too salt. Hang them up by the tails two days near a fire, after which, skin and broil them.
Asparagus forced in French Rolls.
Take out the crumb of three French rolls, by first cutting off a piece of the top crust; but be careful to cut it so neatly that the crust fits the place again. Fry the rolls brown in fresh butter. Take a pint of cream, the yolks of six eggs beaten fine, a little salt and nutmeg; stir them well together over a slow fire until the mixture begins to be thick. Have ready a hundred of small asparagus boiled; save tops enough to stick in the rolls; the rest cut small and put into the cream; fill the rolls with it. Before you fry the rolls, make holes thick in the top crust to stick the asparagus in; then lay on the piece of crust, and stick it with asparagus as if it was growing.
Eggs, to dress.
Boil or poach them in the common way. Serve them on a piece of buttered toast, or on stewed spinach.
Eggs buttered. No. 1.
Take the yolks and whites; set them over the fire with a bit of butter, and a little pepper and salt; stir them a minute or two. When they become rather thick and a little turned in small lumps, pour them on a buttered toast.
Eggs buttered. No. 2.
Put a lump of butter, of the size of a walnut; beat up two eggs; add a little cream, and put in the stewpan, stirring them till they are hot. Add pepper and salt, and lay them on toast.
Eggs buttered. No. 3.
Beat the eggs well together with about three spoonfuls of cream and a little salt; set the mass over a slow fire, stirring till it becomes thick, without boiling, and have a toast ready buttered to pour it upon.
Milk with a little butter, about the size of a walnut, may be used instead of the cream.
Take half a pound of the flesh of a fowl, or of veal, or any white meat (dressed meat will do), mince it very small with half a pound of suet and the crumb of a French roll soaked in cream, a little parsley, plenty of lemon-peel shred very small, a little pepper, salt, and nutmeg; pound all these together, adding a raw egg, till they become a paste. Boil as many eggs as you want very hard; take out the yolks, roll them up in the forcemeat, and make them the size and shape of an egg. Fry them till they are of a light brown, and toss them up in a good brown sauce. Quarter some hard-boiled eggs, and spread them over your dish.
Eggs for second Course.
Boil five eggs quite hard; clear away the shells, cut them in half, take out the yolks, and put the whites into warm water. Pound the yolks in a mortar till they become very fine. Have ready some parsley and a little onion chopped as fine as possible; add these to the yolks, with a pinch of salt and cayenne pepper. Add a sufficient quantity of hot cream to make it into a thick even paste; fill the halves of the whites with this, and keep the whole in hot water. Prepare white sauce; place the eggs on a dish in two rows, the broad part downward; pour the sauce over them, and serve up hot.
Eggs to fry as round as Balls.
Put three pints of clarified butter into a deep stewpan; heat it as hot as for fritters, and stir the butter with a stick till it turns round like a whirlpool. Break an egg into the middle, and turn it round with the stick till it is as hard as a poached egg. The whirling round of the butter makes it as round as a ball. Take it up with a slice; put it in a dish before the fire. Do as many as you want; they will be soft, and keep hot half an hour. Serve on stewed spinach.
Eggs, fricassee of.
Boil the eggs pretty hard; cut them in round slices; make white sauce and pour it over them; lay sippets round your dish, and put a whole yolk in the middle.
Eggs a la Creme.
Boil the eggs, which must be quite fresh, twelve minutes; and throw them into cold water. When cold, take off the shell without breaking the white. Have a little shalot and parsley minced fine and mixed; pass it with a little fresh butter. When done enough, set it to cool. Cut the eggs through the middle; put the whites into warm water; pound the yolks very fine; put them into your stewpan, with a little cream, pepper, and salt. Make the whole very hot, and dish. Two gills of cream will be sufficient for ten eggs.
Ham, essence of.
Take six pounds of ham; cut off all the skin and fat, and cut the lean into slices about an inch thick; lay them in the bottom of a stewpan, with slices of carrots, parsnips, six onions sliced; cover down very close, and set it over a stove. Pour on a pint of veal cullis by degrees, some fresh mushrooms cut in pieces, if to be had, if not, mushroom powder, truffles, morels, two cloves, a basil leaf, parsley, a crust of bread, and a leek. Cover down close, and let it simmer till the meat is quite dissolved. A little of this sauce will flavour any lighter sauce with great zest and delicacy.
Maccaroni in a mould of Pie Crust.
Prepare a paste, as generally made for apple-pies, of an oval shape; put a stout bottom to it and no top; let it bake by the fire till served. Prepare a quarter of a pound of maccaroni, boil it with a little salt and half an ounce of butter; when done, put it in another stewpan with an ounce more of butter, a little grated cheese, and a spoonful of cream. Drain the maccaroni, and toss it till the cheese be well mixed; pour it into a dish; sprinkle some more grated cheese over it, and baste it with a little butter. When ready to be served, put the maccaroni into the paste, and dish it up hot without browning the cheese.
Maccaroni, to dress. No. 1.
Stew one pound of gravy beef to a rich gravy, with turnips and onions, but no carrots; season it high with cayenne, and fine it with whites of eggs. When the gravy is cold, put in the maccaroni; set it on a gentle fire; stir it often that it may not burn, and let it stew an hour and a half. When you serve it up add of Cheshire cheese grated as much as will make the maccaroni relishing.
Maccaroni. No. 2.
Boil two ounces of maccaroni in plenty of water an hour and a half, and drain it through a sieve. Put it into a saucepan, and beat a little bit of butter, some pepper and salt, and as much grated cheese as will give a proper flavour. Put it into the saucepan with the maccaroni, and add two spoonfuls of cream. Set it on the fire, and stew it up. Put it on your dish; strew a little grated cheese over it, and brown with a salamander.
Maccaroni. No. 3.
Boil the maccaroni till tender; cut it in pieces about two inches long; put it into either white or brown sauce, and let it stew gently for half an hour. Either stir in some grated cheese, or send it in plain. Pepper and salt to your taste.
Maccaroni. No. 4.
Soak a quarter of a pound of maccaroni in milk for two hours; put it into a stewpan, boil it well, and thicken with a little flour and butter. Season it with pepper and salt to your taste; and add three table-spoonfuls of cream. Put it in a dish; add bread crumbs and sliced cheese, and brown with a salamander.
Maccaroni. No. 5.
Set on the fire half a gallon of water; when it boils put into it one pound of maccaroni, with a quarter of a pound of salt; let it boil a quarter of an hour, then strain very dry, put it in a stewpan with a quarter of a pound of fresh butter; let it fry a quarter of an hour longer. Add pepper and grated cheese; stew them together; then put the maccaroni into a terrine, and shake some grated cheese on it. It is very good with a-la-mode beef gravy instead of butter.
Maccaroni. No. 6.
Boil a quarter of a pound of maccaroni till it is quite tender; lay it on a sieve to drain; then put it into a tossing-pan with about a gill of cream and a piece of butter rolled in flour. Boil five minutes, pour it on a plate, and lay Parmesan cheese toasted all over it.
Maccaroni. No. 7.
Break a quarter of a pound of pipe maccaroni into pieces about an inch long, put it into a quart of boiling broth; boil it for three hours; then strain it off from the broth, and make a sauce with a bit of butter, a little flour, some good broth, and a little cream; when it boils add a little Parmesan cheese. Put your maccaroni into the sauce, and just stir it together. Put it on the dish for table, with grated Parmesan cheese over it, and give it a good brown colour with a hot shovel or salamander.
Maccaroni. No. 8.
Boil three ounces of maccaroni in water till quite tender; lay it on a sieve to drain; when dry, put it into a stewpan, over a charcoal fire, with three or four spoonfuls of fresh cream, one ounce of butter, and a little grated Parmesan cheese. Set it over a slow fire till quite hot, but it must not boil; pour it into your hot dish; shake a little of the cheese over the top, and brown with a salamander.