Proceed as above; but, instead of putting the joints of the hare in
the soup, pick the meat from the bones, pound it in a mortar, and
add it, with the crumb of two French rolls, to the soup. Rub all
through a sieve; heat slowly, but do not let it boil. Send it to table
immediately. _Time._—8 hours. _Average cost_, 1_s._ 9_d._ per quart.
_Seasonable_ from September to February. _Sufficient_ for 10 persons.
HERB POWDER, for Flavouring when Fresh Herbs are not obtainable.
_Ingredients._—1 oz. of dried lemon-thyme, 1 oz. of dried winter
savory, 1 oz. of dried sweet marjoram and basil, 2 oz. of dried
parsley, 1 oz. of dried lemon-peel. _Mode._—Prepare and dry the herbs,
pick the leaves from the stalks, pound them, and sift them through a
hair sieve; mix in the above proportions, and keep in glass bottles,
carefully excluding the air. This we think a far better method of
keeping herbs, as the flavour and fragrance do not evaporate so much as
when they are merely put in paper bags. Preparing them in this way, you
have them ready for use at a moment’s notice. Mint, sage, parsley, &c.,
dried, pounded, and each put into separate bottles, will be found very
useful in winter.
HERBS, to Dry, for Winter Use.
On a very dry day, gather the herbs, just before they begin to flower.
If this is done when the weather is damp, the herbs will not be so good
a colour. (It is very necessary to be particular in little matters like
this, for trifles constitute perfection, and herbs nicely dried will
be found very acceptable when frost and snow are on the ground. It is
hardly necessary, however, to state that the flavour and fragrance of
fresh herbs are incomparably finer.) They should be perfectly freed
from dirt and dust, and be divided into small bunches, with their roots
cut off. Dry them quickly in a very hot oven, or before the fire, as by
this means most of their flavour will be preserved, and be careful not
to burn them; tie them up in paper bags, and keep in a dry place. This
is a very general way of preserving dried herbs; but we would recommend
the plan described in a former recipe. _Seasonable._—From the month of
July to the end of September is the proper time for storing herbs for
winter use.
HERRINGS, White, Baked.
_Ingredients._—12 herrings, 4 bay-leaves, 12 cloves, 12 allspice, 2
small blades of mace, cayenne pepper and salt to taste, sufficient
vinegar to fill up the dish. _Mode._—Take herrings, cut off the heads,
and gut them. Put them in a pie-dish, heads and tails alternately, and,
between each layer, sprinkle over the above ingredients. Cover the fish
with the vinegar, and bake for ½ hour, but do not use it till quite
cold. The herrings may be cut down the front, the backbone taken out,
and closed again. Sprats done in this way are very delicious. _Time._—½
an hour. _Average cost_, 1_d._ each.
TO CHOOSE THE HERRING.—The more scales this fish has, the surer the
sign of its freshness. It should also have a bright and silvery look;
but if red about the head, it is a sign that it has been dead for some
time.
HERRINGS, Red or YARMOUTH BLOATERS.
The best way to cook these is to make incisions in the skin across the
fish, because they do not then require to be so long on the fire, and
will be far better than when cut open. The hard roe makes a nice relish
by pounding it in a mortar, with a little anchovy, and spreading it on
toast. If very dry, soak in warm water 1 hour before dressing.
HIDDEN MOUNTAIN, The (a pretty Supper Dish).
_Ingredients._—6 eggs, a few slices of citron, sugar to taste, ¼ pint
of cream, a layer of any kind of jam. _Mode._—Beat the whites and yolks
of the eggs separately; then mix them and beat well again, adding a
few thin slices of citron, the cream, and sufficient pounded sugar
to sweeten it nicely. When the mixture is well beaten, put it into a
buttered pan, and fry the same as a pancake; but it should be three
times the thickness of an ordinary pancake. Cover it with jam, and
garnish with slices of citron and holly-leaves. This dish is served
cold. _Time._—About 10 minutes to fry the mixture. _Average cost_, with
the jam, 1_s._ 4_d._ _Sufficient_ for 3 or 4 persons. _Seasonable_ at
any time.