1 lb. trimmings of beef, as much fat bacon, all cut into dice, and
put them into a saucepan with an onion cut into dice, then thrown
into cold water and squeezed dry in a cloth; add or not a clove of
garlic; then put the whole into a saucepan, and let it remain on the
fire, shaking it occasionally, till the onion is almost melted away;
then add parsley, marjoram, thyme, pepper, and salt. Take a piece of
conserva (tomato pulp dried in the sun to the consistency of damson
cheese), cut it in pieces the size of a pea, put in the pieces a few
at a time, always stirring the contents of the saucepan. The conserva
must be fresh and soft; if it is old and tough, it must first be
softened by kneading it with a little water. When sufficient conserva
has been put in, moisten with water a spoonful at a time. Let the
whole simmer some 10 minutes longer; then strain, remove superfluous
fat, and the sauce is ready. To make zuchillo with fresh tomatoes,
cut them in pieces, remove pips, water, and stalks, and then put
in the pieces instead of conserva, a few at a time. In this case
it is not necessary to moisten with water, but rather to let the
sauce reduce, and be careful not to put in fresh tomatoes until the
first lot is somewhat reduced. Another way is to use either fresh or
bottled tomato sauce, and put it in a spoonful at a time. The tomato
sauce must be in the French form, with no vinegar in it.
_Truffle Sauce_ (Périgueux).--Rub a saucepan with a shallot, melt a
piece of butter in it, add a very small quantity of flour and the
trimmings of the truffles chopped coarsely; moisten with some good
stock free from fat, and a little white wine, season with pepper,
salt, and the least bit of nutmeg. Let the sauce simmer about 10
minutes, and it is ready.
_Truffle and Chestnut Stuffing._--Mince 1 lb. fat bacon and 2
shallots, give them a turn on the fire in a saucepan; then put in 1
lb. chestnuts, boiled and peeled, and ½ lb. truffles, both cut up in
moderate-sized pieces; add pepper, salt, and spices to taste; also a
little powdered thyme and marjoram. Give the mixture another turn or
two on the fire, and it is ready.
_Vanilla Sauce._--Boil 1 pint milk with a piece of vanilla and some
loaf sugar, take it from the fire and stir into it the yolks of 3
eggs and 2 teaspoonfuls flour; stir it over the fire till thick. Whip
the whites of the eggs to a stiff snow with a spoonful of sifted
sugar, and at the moment of serving add the snow to the sauce,
not broken up entirely, but just dipping partly under it. Other
flavourings may be given if preferred--orange peel or lemon, cinnamon
or almonds, according to taste.
_Watercress Butter._--Pick the leaves of a quantity of watercress
and mince them as fine as you can; then dry them in a cloth, mince
them still more, and dry them again. You then knead them with as much
fresh butter as they will take up, adding a very little salt and
white pepper, and with a couple of butterman’s striped pats shape
your watercress butter in as many pats of as many shapes as you are
able to work out. Do the same with some plain butter, and serve the
two on a glass dish.
_Whipped Cream._--Cream should be whipped in a very cool place the
afternoon before wanted; flavour delicately with lemon or vanilla,
and beat in a little of the finest-sifted white sugar. When it will
stand up when heaped with a spoon put on a tammy that is only used
for sweet things; place that on a dish in a cool larder to drain till
wanted. In London what is called double cream should be used.
_White Sauce._--(_a_) Take a good-sized piece of fresh butter, put on
the fire in a perfectly clean small saucepan (a brass pan is best);
when the butter is melted stir in 2 or 3 tablespoonfuls flour, when
thoroughly mixed with the butter add gently new milk (or cream if
wanted rich), stirring all the while till of the proper thickness.
Flavour with salt, pepper, a little grated nutmeg, and small piece
of lemon peel; boil up together. Just before serving add lemon juice
to taste, and stir in the yolk of 1 egg off the fire. Great care is
required in stirring in the flour and milk over the fire to prevent
lumping.
(_b_) Put 2 oz. fresh butter into a saucepan. As soon as it is melted
mix with it 1 tablespoonful flour; mix the two well together. Then
add about 1 tumblerful hot water, pepper and salt and nutmeg; stir
till the sauce begins to thicken; then stir in, off the fire, the
yolks of 2 eggs, beaten up with the juice of a lemon, and strained.
(_c_) Put ¾ pint cream into a saucepan with the rind of a lemon, ½
teaspoonful whole white pepper, and a sprig of lemon thyme, and let
these infuse for ½ hour, when simmer gently for a few minutes till
there is a nice flavour of lemon. Strain it, and add a thickening of
3 oz. butter and 1 dessertspoonful flour; stir this well, and put in
the juice of a lemon at the moment of serving. Mix with 1 teacupful
white stock, and add a little salt. This sauce should not boil after
the cream and stock are mixed together. Milk may be used instead of
cream.
(_d_) 1 oz. butter, 1 oz. flour, ½ pint milk or cream. Make it quite
smooth, add 2 oz. gelatine dissolved in a little water. Remove from
the fire, add a little lemon juice, strain into a basin, let it cool
and thicken. Dip in the pieces of chicken cut into neat joints,
place on a hair sieve; when cool dip them in again, till well covered
with the sauce. Arrange on a dish with slices of boiled beetroot
round, alternately with the white of hard-boiled eggs. Cut into
rings, and the yolk rubbed through a strainer over the chicken. A
little salt might be added to the sauce.
_Wild Duck Sauce._--Put in a saucepan 1 tablespoonful Harvey’s sauce,
1 tablespoonful Worcester sauce, a little salt, cayenne to taste, a
small glass of port wine, and the strained juice of ½ large lemon.
Mix well, and make hot. Just before serving stir in--by the side of
the fire, not on it--1 large teaspoonful made mustard; pour into a
warm sauce tureen, and serve hot.
_Wine Sauce_ (au Vin).--(_a_) Mix 1 tablespoonful potato flour with 1
gill sherry, beat up another gill of sherry with the yolks of 4 eggs;
mix the two together, add powdered loaf sugar and powdered cinnamon
to taste, and a third gill of sherry. Put the whole in a saucepan,
and keep stirring on the fire until the sauce thickens, when it is
ready.
(_b_) Put 2 oz. butter into a stewpan with a little parsley, a small
(blanched) onion, 1 or 2 mushrooms (previously tossed in lemon
juice), all finely minced, turn them well over the fire but do not
let them brown; add 1 oz. flour, seasoning of salt, pepper, and mace,
1 pint Chablis (or other light wine); simmer gently for ½ hour, skim,
and serve hot.
_Worcester Sauce._--(_a_) 15 gal. white vinegar, 10 gal. walnut and
mushroom ketchup, 5 gal. Madeira wine, 4 gal. soy, 1 gal. brandy
containing ¼ lb. assafœtida, 25 lb. salt, ½ lb. each pimento,
coriander, mace, and cinnamon; boil 20 lb. pigs’ liver for 12 hours
in 10 gal. water, frequently renewing the water; chop up the liver,
work with the water, strain, and mix with the other ingredients.
(_b_) ½ oz. cayenne pepper, ½ oz. shallots, ½ oz. garlic, ¼ pint
Indian soy, 1 qt. white vinegar. Put the 3 first ingredients, after
being pounded, into a jar, then pour the vinegar boiling upon them,
and before bottling add the soy.
=Flavours.=--This term is here made to embrace flavouring extracts
prepared from fruits, artificial substances which have the odour and
flavour of certain fruits, and compounds for flavouring liquors,
cigars, &c. The artificial fruit essences are composed chiefly of
compound ethers; when tartaric, oxalic, succinic, or benzoic adds
enter into their composition it is to be understood that these acids
are employed in the form of saturated solutions in cold alcohol.
_Almonds, Bitter._--4 oz. oil of bitter almonds, 1 oz. tincture of
turmeric, 1 qt. 95 per cent. alcohol.
_Apple._--4 oz. glycerine, 1 oz. chloroform, 1 oz. nitric ether, 2
oz. aldehyde, 1 oz. acetate of ethyl, 10 oz. valerianate of methyl, 1
oz. saturated solution oxalic acid in alcohol.
_Apricot._--4 oz. glycerine, 1 oz. chloroform, 10 oz. butyrate of
ethyl, 5 oz. valerianate of ethyl, 1 oz. œnanthylate of ethyl, 2
oz. salicylate of methyl, 1 oz. butyrate of amyl, 1 oz. saturated
solution of oxalic acid in alcohol.
_Brandy._--(1) Mash 25 lb. raisins, 12 lb. prunes, 6 lb. figs, 1 lb.
sliced pineapple; infuse 15 days in 20 gal. proof spirit, stirring
every day; filter.
(2) Put 1 oz. green oil of cognac in ½ gal. 95 per cent. alcohol.
Cork tightly, shake frequently for 3 days, and add 2 oz. strong
ammonia. Let stand 3 days longer; place in 3 gal. stone jar, 1 lb.
fine black tea, 2 lb. prunes (mashed and with the kernels broken);
pour on 1 gal. spirit 20 o.p.; cover close; let stand 8 days; filter
the liquor, and mix it with that containing the oil and ammonia.
Bottle for use. (Monzert.)
(3) 1 pint of (2), 15 gal. fine pure spirit 20 o.p., ½ pint plain
white spirit; colour with caramel.
_Capsicum._--From powdered capsicums, as black pepper.
_Celery._--Bruise 2 oz. celery seed and put into a percolator; pour
on 1 pint deodorised alcohol, and water until 1 pint of extract has
passed through; triturate with 1 dr. carbonate of magnesia, and
filter.
_Cherry._--(1) 3 oz. glycerine, 5 oz. ethyl acetate, 5 oz. ethyl
benzoate, 1 oz. ethyl œnanthylate, 1 oz. saturated solution benzoic
acid in alcohol.
(2) Black.--10 oz. ethyl acetate, 5 oz. ethyl benzoate, 2 oz. ethyl
œnanthylate, 1 oz. saturated solution oxalic acid in alcohol, 2 oz.
solution benzoic acid in alcohol.
_Cinnamon._--Dissolve 2 dr. cinnamon oil in 1 pint deodorised
alcohol; add gradually 1 pint water, and stir in by degrees 4 oz.
powdered Ceylon cinnamon; shake several times, and filter through
paper.
_Coffee._--Infuse 1 lb. ground roasted coffee in 1 gal. 95 per cent.
alcohol.
_Coriander._--Mix 4 oz. powdered coriander seed with 1 dr. coriander
oil; add to 1½ pint 95 per cent. alcohol and ½ pint water; macerate
24 hours, decant the liquid, put the sediment into a percolator, and
pour on it the decanted liquor, adding alcohol until 1 qt. has run
through.
_Ginger._--Moisten 4 oz. powdered ginger with a little alcohol in a
percolator; pour on alcohol till 1½ pint tincture has passed through;
mix with 8 oz. syrup.
_Gooseberry._--1 oz. aldehyde, 5 oz. ethyl acetate, 1 oz. ethyl
benzoate, 1 oz. ethyl œnanthylate, 5 oz. saturated solution tartaric
acid, 1 oz. saturated solution succinic acid, 1 oz. saturated
solution benzoic acid.
_Grape._--10 oz. glycerine, 2 oz. chloroform; 2 oz. aldehyde, 2 oz.
ethyl formiate, 10 oz. ethyl œnanthylate, 1 oz. methyl salicylate,
5 oz. saturated solution tartaric acid, 3 oz. saturated solution
succinic acid.
_Hickory-nut._--Crush 1 bush. hickory nuts, and infuse 1 month in 12
gal. 95 per cent. alcohol; strain and filter.
_Lemon._--(1) Partially air-dry 4 oz. outer rind of lemons; bruise
in a stone mortar; add 2 qt. deodorised alcohol at 90°, and agitate
until the colour is extracted; add 6 oz. recent oil of lemon; let
stand till clear; filter.
(2) 5 oz. glycerine, 1 oz. chloroform, 1 oz. nitric ether; 2 oz.
aldehyde, 10 oz. ethyl acetate, 10 oz. amyl valerianate, 10 oz.
saturated solution tartaric acid, 1 oz. saturated solution succinic
acid.
_Melon._--3 oz. glycerine, 2 oz. aldehyde, 1 oz. ethyl formiate, 4
oz. ethyl butyrate, 5 oz. ethyl valerianate, 10 oz. sebacic ether.
_Nutmegs._--Macerate 2 dr. nutmeg oil and 1 oz. powdered mace for 12
hours in 1 qt. deodorised alcohol; filter.
_Orange._--(1) As lemon (1), using 4 oz. outer rind of orange, 1 qt.
alcohol, and 2 oz. oil of orange.
(2) 10 oz. glycerine, 2 oz. chloroform, 2 oz. aldehyde, 5 oz. ethyl
acetate, 1 oz. ethyl formiate, 1 oz. ethyl butyrate, 1 oz. ethyl
benzoate, 1 oz. methyl salicylate, 10 oz. amyl acetate, 10 oz.
essence of orange, 1 oz. saturated solution tartaric acid.
(3) Steep 1 lb. orange peel in 1 gal. 95 per cent. alcohol 15 days;
filter.
_Orris._--Infuse 2 oz. powdered orris root for 20 days in 1 qt. 95
per cent. alcohol; filter.
_Peach._--(1) 5 oz. glycerine, 2 oz. aldehyde, 5 oz. ethyl acetate, 5
oz. ethyl formiate, 5 oz. ethyl butyrate, 5 oz. ethyl valerianate, 5
oz. ethyl œnanthylate, 1 oz. sebacic ether, 2 oz. methyl salicylate.
(2) Steep 10 gal. dried peaches, 10 gal. oak sawdust, 5 lb. black tea
in 40 gal. proof spirit for 1 month; strain and filter.
_Pear._--10 oz. glycerine, 5 oz. ethyl acetate, 10 oz. amyl acetate.
_Pepper, Black._--From powdered pepper, as ginger, pouring on alcohol
till 1 qt. has passed through, and omitting the syrup.
_Pineapple._--3 oz. glycerine, 1 oz. chloroform, 1 oz. aldehyde, 5
oz. ethyl butyrate, 10 oz. amyl butyrate.
_Plum._--8 oz. glycerine, 5 oz. aldehyde, 5 oz. ethyl acetate, 1 oz.
ethyl formiate, 2 oz. ethyl butyrate, 4 oz. ethyl œnanthylate.
_Prune._--Infuse 25 lb. mashed prunes for 15 days in 6 gal. proof
spirit, stirring every day; press and filter.
_Raisin._--Infuse 25 lb. mashed raisins for 15 days in 6 gal. proof
spirit, stirring every day; press and filter.
_Raspberry._--4 oz. glycerine, 1 oz. nitric ether, 1 oz. aldehyde, 5
oz. ethyl acetate, 1 oz. ethyl formiate, 1 oz. ethyl butyrate, 1 oz.
ethyl benzoate, 1 oz. ethyl œnanthylate, 1 oz. sebacic ether, 1 oz.
methyl salicylate, 1 oz. amyl acetate, 1 oz. amyl butyrate, 5 oz.
saturated solution tartaric acid, 1 oz. saturated solution succinic
acid.
_Rose._--Bruise 2 oz. 100-leaved roses, macerate in 1 qt. deodorised
alcohol, press out the alcoholic extract, add 1 dr. oil of rose, and
filter through paper. May be tinted with cochineal.
_St. John’s Bread._--Cut up 50 lb. St. John’s bread (carob beans, or
locust pods) into small pieces; infuse for 15 days with 12 gal. proof
spirit, stirring every day; filter.
_Sassafras._--Granulate ½ lb. sassafras bark, and infuse in ½ gal. 95
per cent. alcohol for 20 days; filter.
_Soup-herbs._--Put 1 oz. thyme, 1 oz. sweet marjoram, 1 oz. sweet
basil, 1 oz. summer savory, 1 dr. celery seed, into a percolator;
pour on sufficient alcohol to make 1 pint extract.
_Strawberry._--2 oz. glycerine, 1 oz. nitric ether, 5 oz. ethyl
acetate, 1 oz. ethyl formiate, 5 oz. ethyl butyrate, 1 oz. methyl
salicylate, 3 oz. amyl acetate, 2 oz. amyl butyrate.
_Vanilla._--(1) 1 dr. vanilla in slices, infused for 20 days in 1
pint 95 per cent. alcohol; filter.
(2) 1 oz. vanilla in fine pieces, triturated with 2 oz. sugar to
coarse powder, placed in a percolator; pour on dilute alcohol till 1
pint has run through; mix with 1 pint syrup.
=Coffee.=--Before roasting, it is a good plan to wash the berries.
They must be thrown into lukewarm water, washed rapidly between
the hands, the water changed once, the berries rinsed again, then
strained, rubbed between a clean cloth, and put to dry in the sun or
beside the fire. This washing does no harm, and certainly cleanses
the coffee from dust or colouring, and also serves to prove the
quality. The berries that float on the top of the water are not
good. Raw berries, when thrown into cold water, should sink at once.
But, if preferred, the coffee may be cleansed by rubbing between 2
towels. The roasting of coffee requires great care and attention; its
goodness greatly depends on this. If suffered to burn, its aroma is
destroyed, and it is made bitter and unwholesome. If not sufficiently
browned, neither the strength nor the aroma will be developed, and
its taste will be most unpleasant. Examine the berries, pick out any
black or discoloured ones, and see that there is no stone among them.
Have a clear fire, but not too fierce. Fill the drum half full. This
must be constantly turned, but not too quickly, that the berries may
be roasted equally. After about 5 minutes good heat, take the drum
from the fire and shake it well. Open the slide to let the steam
out, return the drum to the heat, continue the turning, and after a
short time again withdraw and shake it, then open it to see if the
coffee is colouring properly. Should a strong smell of roasting and
an apparent smoke escape, and should a slight crackling noise begin,
take the drum from the fire, shake it for a minute, open the slide,
and if the coffee is too pale, return it to the fire. When it has a
fine cinnamon-brown colour, turn it out on a large flat dish, spread
it quite apart, and as soon as it is cold, put it in a close-shutting
canister or cork it well in dry bottles. A spoonful of moist sugar
thrown in with the berries is said to improve the quality in
roasting. Those who have not a drum can use an iron stewpan, in which
case a little piece of butter half the size of a walnut is melted in
the pan, then the coffee berries put in and the lid put on. Every
minute it must be shaken and tossed without removing the lid. Have
ready a wooden spoon, which should be kept for the purpose, and when
the coffee begins to smoke and crack, draw it quickly from the strong
heat, and stir it thoroughly till it is nicely browned. It will burn
in half a minute by too strong a fire. Finish as stated above. An
excellent coffee-roaster is made by Sugg, Charing Cross.
If possible, use freshly roasted and freshly ground coffee; let it
be of good quality, with no admixture of chicory. If the beans have
not been ground just before they are required for use, put the ground
coffee into a plate or dish before the fire, and heat it thoroughly.
Pour boiling water through the coffee-pot, put in the coffee--about
½ teacupful for each person--pour on to it perfectly boiling water,
and let the pot stand by the fire for a few minutes. These directions
will answer equally well, with some slight variations, for Loysell’s
coffee-pot, Gen. Hutchinson’s cafetière, or, with the addition of hot
water in the outer receptacle, for Ashe’s kaffee-kanne. A capital,
though somewhat costly, coffee-pot is sold by E. Boyes, 14 High
Street, Borough. Let it be clearly understood that the pot in which
coffee is made is of comparatively little consequence, provided that
it is scrupulously clean, the water boiling, and not in excess,
and that the coffee is pure and plenty of it. If café au lait is
required, the milk should be quite hot, but not boiling, and when the
coffee is really good and strong, equal quantities of coffee and milk
will be found to be the right proportions.
To make café noir, use no percolating, filtering, or steaming engine
of any sort. Pound the roasted berries in a mortar to a fine powder,
which keep in a tightly corked glass bottle. The coffee-pot may
be a tin pannikin of the simplest shape--a truncated cone, or a
cylinder rather narrower at the top than at the bottom. To make a
cup of coffee, first place into the pannikin 1 teaspoonful (heaped)
of the coffee powder, then fill up with water, hot or cold; stir
the contents with a teaspoon, and hold the pannikin over the fire
or a lighted gas burner; when the contents boil, stir it once more,
and again hold it over the fire; then, stirring a third time, pour
the contents into a coffee-cup, and as soon as the coffee has
sufficiently cooled, by which time the powder is well settled to the
bottom, drink it. For those who take sugar, put a sufficient quantity
of it into the pannikin before boiling the coffee. When hot water is
used, it takes about 1 minute to make 1 cup of coffee.
=Foreign Dishes.=--The following notes comprise the chief special
dishes of various foreign countries. They will afford many a useful
hint to the English housewife who is not prejudiced against foreign
cookery.
_American._--Boston Brown Bread.--1 pint tepid water, 2 gills of
wheat flour, 1 pint rye meal, 1 pint of Indian meal, ½ pint molasses,
1½ gill smart yeast, 1 teaspoonful salt, 1 small teaspoonful soda
carbonate; mix well, pour it into a tall straight-sided mould with a
tight cover. Let it rise 3-4 hours. Steam or boil it for 4-5 hours.
Remove the cover and set it in a moderate oven to dry for ½ hour.
Serve hot in slices.
Buckwheat Cakes.--Buckwheat depends entirely on its treatment;
crushed and kneaded into heavy loaves, it forms the impossible
pumpernickel; finely ground and deftly handled, it becomes the
famous buckwheat cake. To make the latter well-known dish, 2-3
tablespoonfuls fine buckwheat flour are mixed overnight with a
little yeast in order to--as the bakers say--set the sponge. In the
morning the “sponge” is added to some buckwheat flour, moistened
simply with warm water, when the whole mass “rises” immediately into
the form of an excessively light batter. Enough of this batter to
make an ordinary muffin (about 2 tablespoonfuls) is placed on the
well-anointed “griddle”--a flat piece of iron, well-known in the
northern counties of England--the cake is turned quickly with a flat
“slice,” and in about 2 minutes assumes a pale brown colour, and is
done. This accomplished, the quicker the cake is transferred from the
griddle to the mouth the better. Eaten hot it is delicious, but once
allowed to settle, becomes heavy and “stodgy” to an inedible degree.
These cakes may be eaten with butter and sugar, with molasses, honey,
or maple syrup, and are in any way excellent--when hot.
Cheese Biscuits.--Take 4 oz. grated cheese, 3 oz. finely grated
breadcrumbs, 2 oz. butter, 1 teaspoonful flour of mustard, 1
saltspoonful cayenne, 1 of white pepper, and 2 beaten-up eggs; melt
the butter and mix all the ingredients together, and let them stand
an hour. Knead and work out the paste as thin as possible, and cut it
into triangles or roll it up into thin sticks about 3 in. long. Bake
in a quick oven for 16-18 minutes; serve hot.
Chow-Chow.--Take 2 heads of cabbage, 2 heads of cauliflower, 2 qt.
dwarf onions, 2 qt. small tomatoes, 12 cucumbers, and 6 roots of
celery; cut into small pieces and boil each vegetable separately
until tender, then strain and take 2 gal. vinegar, ¼ lb. mustard,
¼ lb. mustard seed, 1 pot French mustard, 1 oz. cloves, and 2 oz.
turmeric; put the vinegar and spices into a pan, and let them come to
the boil, then mix the vegetables, and pour the liquor over.
Chowder.--A chowder is always made in a deep iron pot. Cut 6 oz.
pickled pork into dice. Put it, with 2 large onions sliced, into the
pot; fry till the onion begins to brown; remove the pork and onions.
Slice 5 or 6 medium-sized potatoes and 3 lb. fresh cod or other
firm fish. Put into the pot a layer of potatoes, then one of fish,
seasoning each layer as you proceed with a sprinkling of the fried
onions and pork, also a little soup herbs, pepper, and salt. Pour on
cold water enough to barely cover the whole, and boil 20 minutes;
then add 3 large ship biscuits soaked in milk, also ½ pint hot milk.
As soon as it boils again remove it from the fire, and serve it at
once. A cup of claret is sometimes added, but in that case the milk
is omitted; or clams are frequently used instead of fish, in which
case a layer of sliced or canned tomatoes is added.
Clam Fritters.--Put a sufficient quantity of clams into a stewpan,
straining the liquor, and pouring about half of it over the clams,
adding a little black pepper, but no salt. Let them stew slowly for
½ hour, then take them out, drain off all the liquor, and mince the
clams as finely as possible, omitting the hardest parts. You should
have enough clams to make a large pint when minced. Make a batter of
7 eggs, beaten till very thick and light, and then mixed gradually
with 1 qt. milk and 1 pint sifted flour, stirred in by degrees, and
made perfectly smooth and free from lumps. Then gradually mix the
minced clams with the butter, and stir the whole very hard. Have
ready, in a frying pan over the fire, a sufficiency of boiling lard.
Put the batter in with a spoon, so as to form round thin cakes; fry
them light brown. Drain well, and serve hot.
Cucumber Sauce.--(_a_) Peel some cucumbers, and then grate sufficient
to make 4 tablespoonfuls; to this quantity add an equal quantity
of the best olive oil, 1½ tablespoonfuls vinegar, salt and cayenne
pepper; stir well until wanted for use. Serve with salmon, lamb, or
mutton cutlets. (_b_) Peel some cucumbers, cut them up quite small
and put them into a saucepan with a little vinegar, cayenne pepper,
salt, a small onion, also cut up, and a few celery seeds. Stew gently
for 2-3 hours, add a small pat of butter, and serve with cutlets.
Egg Pie.--Boil 1 doz. eggs hard and put them in cold water to get
cold; peel and slice them; butter a pie dish, and then put in the
eggs in layers, with butter, breadcrumbs, pepper, and salt between
the layers until the dish is full, putting breadcrumbs and butter at
the top; pour in a cupful of cream, and bake until the top is brown.
Fish Roe Sauce.--Boil 2 pickled herrings, take out the roes, and
while hot mix with them ½ lb. butter, a little parsley and onion
finely minced, cayenne pepper, and lemon juice; serve poured over
broiled mutton chops, or with boiled fish.