Force-Meat for Game.
One pound of clear uncooked veal, a quarter of a pound of fat pork,
one pound of boiled ham, one quart of milk, one pint of bread crumbs,
half a cupful of butter, three table-spoonfuls of onion juice, one
table-spoonful of salt, half a teaspoonful of pepper, six mushrooms,
the yolks of four eggs, a speck each of clove, cinnamon, mace and
nutmeg. Chop the veal, pork, ham and mushrooms _very fine_, and,
with a pestle, pound to a powder. Cook the bread and milk together,
stirring often, until the former is soft and smooth. Set away to cool,
first adding the butter and seasoning to it. When cold, add to the
powdered meat. Mix thoroughly, and rub through a sieve. Add the yolks
of the eggs. This force-meat is used for borders in which to serve hot
entrees of game. It is also used in game pies, and sometimes for
_quenelles._ When used for a border it is put in a well-buttered
mould and steamed three hours. It is then turned out on a flat dish,
and the hot salmis, blanquette or ragout is poured into the centre.
Ham Force-Meat.
Two pounds of cooked ham, chopped, and then pounded very fine; one
pound of bread crumbs, one pint of milk, the yolks of four eggs, one
table-spoonful of mixed mustard, one teaspoonful of salt, a speck of
cayenne, one cupful of brown sauce. Make as directed for force-meat
for game.
Veal Force-Meat.
Three pounds of veal, one cupful of butter, one pint of bread crumbs,
one pint of milk, one pint of white sauce, two table-spoonfuls of
salt, half a teaspoonful of pepper, two table-spoonfuls of Halford
sauce, two of onion juice, the yolks of six eggs, half a teaspoonful
of grated nutmeg, two table-spoonfuls of chopped parsley. Make and use
the same as game force-meat.
Chicken Force-Meat.
Use only the breast of the chicken. Make the same as veal force-meat,
using cream, however, with the bread crumbs, instead of milk. This
force-meat is for the most delicate entries only. Either the chicken
or veal can be formed into balls about the size of a walnut and fried
or poached for soups.
Fish Force-Meat.
This can be made the same as veal force-meat. Salmon and halibut will
be found the best kinds of fish to use for it. The force-meat is for
entrees of fish.
Force-meat is sometimes formed into a square or oval piece for the
centre of the dish. It should be about an inch and a half thick. Place
on a buttered sheet or plate and steam two hours. When cooked, slip on
to the centre of the dish. Arrange the entree on this, and pour the
sauce around the base. Delicate cutlets, sweetbreads, etc., can be
used here. Veal or chicken force-meat is the best for all light
entrees.
Jelly Border.
Make one quart of aspic jelly. Set the plain border mould (see rice
border, under Entries) in a pan with a little ice and water. Pour
enough of the liquid jelly into the mould to make a layer half an inch
deep. Let this get hard. When hard, decorate with cooked carrot and
beet, and the white of a hard-boiled egg. These must all be cut in
pretty shapes with the vegetable cutter, and arranged on the jelly.
Very carefully add two table-spoonfuls of jelly, and let it harden.
Fill with the remainder of the jelly, and set away to harden. At
serving time put the mould for half a minute in a pan of warm water.
Wipe it, and turn the jelly on a cold flat dish. Fill the centre with
salad, boned fowl, or anything else you choose.
Marinade for Fish.
One quart of cider, two slices of carrot, one large onion, four
cloves, a bouquet of sweet herbs, two table-spoonfuls of butter, two
of salt, half a teaspoonful of pepper and the same quantity of
mustard. Cook the onion and carrot in the butter for ten minutes, and
add the other ingredients. Cover the sauce-pan, and simmer one hour
and a half. This is for stewing fish. It should be strained on the
fish, and that should simmer forty minutes.
Cold Marinade.
A bouquet of sweet herbs, the juice of half a lemon, two table-
spoonfuls of oil, six of vinegar, one of onion juice, a speck of
cayenne, one teaspoonful of salt, one-fourth of a teaspoonful of
pepper, one-tenth of a teaspoonful of ground clove. Mix all together.
Sprinkle on the meat or fish, which should stand ten or twelve hours.
This is particularly for fish, chops, steaks and cutlets which are to
be either fried or broiled. Any of the flavorings that are not liked
may be omitted. When cooked meats or fish are sprinkled with salt,
pepper and vinegar, as for salads, they are said to be marinated.
To Get Onion Juice.
Feel the onion, and grate on a large grater, using a good deal of
pressure.
To Fry Parsley.
Wash the parsley, and wipe dry. Put in the frying basket and plunge
into boiling fat for half a minute.
To Make Spinach Green.
Wash a peck of spinach. Pour on it two quarts of boiling water. Let it
stand one minute. Pour off the water, and pound the spinach to a soft
pulp. Put this in a coarse towel and squeeze all the juice into a
small frying-pan. (Two people, by using the towel at the same time,
will extract the juice more thoroughly than one can.) Put the pan on
the fire, and stir until the juice is in the form of curd and whey.
Turn this on a sieve, and when all the liquor has been drained off,
scrape the dry material from the sieve, and put away for use. Another
mode is to put with the juice in the frying-pan three table-spoonfuls
of sugar. Let this cook five minutes; then bottle for use. This is
really the more convenient way. Spinach green is used for coloring
soups, sauces and creams.
Points of Lemon.
Cut fresh lemons in thin slices, and divide these slices into four
parts. This gives the points. They are used as a garnish for salads
and made dishes.
To Make a Bouquet of Sweet Herbs.
Put two sprigs of parsley on the table, and across them lay two bay
leaves, two sprigs of thyme, two of summer savory, and two
_leaves_ of sage. Tie all the other herbs (which are dry) with
the parsley. The bouquet is for soups, stews, game, and meat jellies.
When it can be obtained, use tarragon also.