_Ingredients._—2 lbs. of beef or veal (these can be omitted), any kind
of white fish trimmings of fish which are to be dressed for table, 2
onions, the rind of ½ a lemon, a bunch of sweet herbs, 2 carrots, 2
quarts of water. _Mode._—Cut up the fish, and put it, with the other
ingredients, into the water. Simmer for 2 hours; skim the liquor
carefully, and strain it. When a richer stock is wanted, fry the
vegetables and fish before adding the water. _Time._—2 hours. _Average
cost_, with meat, 10_d._ per quart; without, 3_d._
_Note._—Do not make fish stock long before it is wanted, as it soon
turns sour.
FLOUNDERS, Boiled.
_Ingredients._—Sufficient water to cover the flounders, salt in the
proportion of 6 oz. to each gallon, a little vinegar. _Mode._—Put on a
kettle with enough water to cover the flounders, lay in the fish, add
salt and vinegar in the above proportions, and when it boils, simmer
very gently for 5 minutes. They must not boil fast, or they will break.
Serve with plain melted butter, or parsley and butter. _Time._—After
the water boils, 5 minutes. _Average cost_, 3_d._ each. _Seasonable_
from August to November.
FLOUNDERS, Fried.
_Ingredients._—Flounders, egg, and bread-crumbs; boiling lard.
_Mode._—Cleanse the fish, and, two hours before they are wanted, rub
them inside and out with salt, to render them firm; wash and wipe them
very dry, dip them into egg, and sprinkle over with bread-crumbs; fry
them in boiling lard, dish on a hot napkin, and garnish with crisped
parsley. _Time._—From 5 to 10 minutes, according to size. _Average
cost_, 3_d._ each. _Seasonable_ from August to November. _Sufficient_,
1 for each person.
FLOWERS, Almond.
_Ingredients._—Puff-paste; to every ½ lb. of paste allow 3 oz. of
almonds, sifted sugar, the white of an egg. _Mode._—Roll the paste out
to the thickness of ¼ inch, and, with a round fluted cutter, stamp out
as many pieces as may be required. Work the paste up again, roll it
out, and, with a smaller cutter, stamp out some pieces the size of a
shilling. Brush the larger pieces over with the white of an egg, and
place one of the smaller pieces on each. Blanch and cut the almonds
into strips lengthwise; press them slanting into the paste closely
round the rings; and when they are all completed, sift over some
pounded sugar, and bake for about ¼ hour or twenty minutes. Garnish
between the almonds with strips of apple jelly, and place in centre
of the ring a small quantity of strawberry jam; pile them high on the
dish, and serve. _Time._—¼ hour or 20 minutes. _Sufficient._—18 or 20
for a dish. _Seasonable_ at any time.
FLOWERS, to Preserve Cut.
A bouquet of freshly-cut flowers may be preserved alive for a long time
by placing them in a glass or vase with fresh water, in which a little
charcoal has been steeped, or a small piece of camphor dissolved. The
vase should be set upon a plate or dish, and covered with a bell-glass,
around the edges of which, when it comes in contact with the plate, a
little water should be poured to exclude the air.
FLOWERS, to Revive after Packing.
Plunge the stems into boiling water, and, by the time the water is
cold, the flowers will have revived. Then cut afresh the ends of the
stems, and keep them in fresh cold water.