the rind of six lemons grated very fine and a spoonful of sifted sugar;
after which lay a wet sheet of paper on a tin, and with a spoon drop the
mixture in little lumps separately upon it, sift sugar over, and bake
them in a moderately heated oven, observing they are of a nice colour.
Then put raspberry, apricot, or any other kind of jam between two
bottoms, add them together, and lay them in a warm place or before the
fire to dry.
_Ratafias._
BLANCH and pound half a pound of jordan almonds, likewise the same
quantity of bitter almonds, and preserve them from oiling with rose
water; then add a pound of sifted sugar, beat the whites of four eggs
well, and mix lightly with them; after which put the mixture into a
preserving pan, set it over a moderate fire, stirring till it is pretty
hot, and when it is cold roll it into small rolls, cut them into small
cakes the bigness of a shilling, dip the top of your finger into flour
and touch lightly each cake, put them on wafer paper, sift sugar over,
and bake them in a slow oven.
_Lemon Puffs._
PUT a pound of sifted loaf sugar in a bowl with the juice of two lemons,
and beat them together; then whisk the white of an egg to a very high
froth, add it to the mixture, and whisk it for twenty minutes; after
which put to it the rind of three lemons grated very fine and three
eggs, mixing all well together. Sift sugar over wafer paper, drop on it
the mixture in small quantities, and bake them in a moderately heated
oven.
_Chantilly Basket._
HAVE ready a small quantity of warm clarified sugar boiled to a carmel
height, dip ratafia cakes into it, and place them round the inside of a
dish. Then cut more ratafia cakes into squares, dip them into the sugar,
pile them on the others, and so on for two or three stories high. After
which line the inside with wafer paper, fill with sponge biscuits,
sweetmeats, blanched almonds, and some made cream as for an apple pie,
put some trifle froth over that, and garnish the froth with rose leaves,
or coloured comfits or carmel of sugar thrown lightly over the top.
_Green Codlins, frosted with Sugar._
TAKE twelve codlins, blanch them in water with a little roche-alum in it
and some vine leaves; when they are nearly done take off the outside
skin, rub the apples over with oiled fresh butter, and sift plenty of
sugar over them; then lay them on a clean tin, put them into a slow
oven, and when the sugar sparkles like frost take them out. When they
are cold serve them up in a trifle glass with some perfumed cream round
them made as for an apple pie, and on the top of each codlin stick a
small flower for garnish.
_Pound Cake._
TAKE a pound of sifted sugar, a pound of fresh butter, and mix them with
the hand for ten minutes; then put to them nine yolks and five whites
of eggs beaten, whisk them well, and add a pound of sifted flour, a few
carraway seeds, a quarter of a pound of candied orange peel cut into
slices, a few currants washed and picked, and mix all together as light
as possible.
_Yest Cake._
TAKE one pound of flour, two pounds of currants washed and picked, a
quarter of a pound of fresh butter, a quarter of a pound of lisbon
sugar, a quarter of a pound of citron and candied orange peel cut into
slices, cinnamon and mace a small quantity of each pounded and sifted.
Make a cavity in the center of the ingredients, add a gill of sweet
wine, a little warm milk, a teacupful of yest, and let it stand till the
yest works; then put a little more warm milk, mix all together, fill a
hoop with it, and let it remain till risen, and bake it.
_Rich Plum Cake._
TAKE one pound of sifted sugar, one pound of fresh butter, and mix them
with the hand in a earthen dish for a quarter of an hour. Then beat well
ten yolks and five whites of eggs, put two thirds of them to the sugar
and butter, and mix them together till it begins to be tough; after
which add one pound and a half of currants washed and picked, a quarter
of a pound of citron, a quarter of a pound of candied orange or lemon
peel cut into slices, a quarter of a pound of jordan almonds blanched
and bruised very fine. Then pound a quarter of a pound of muscadine
raisins, put to them a gill of sweet wine and a spoonful of brandy,
strain the liquor through a cloth to the mixture, add the rest of the
eggs, and mix all together as light as possible.
_Dried Cherries._
GATHER the largest flemish cherries (or english bearers) when nearly
ripe, pick off the stalks and take the stones away; have ready a thin
syrup boiling-hot, put the cherries into it, and let them remain till
the next day; then strain and boil the liquor again, and add to the
cherries; the same again on the third day; on the fourth day strain the
syrup, add more sugar, and clarify it; boil it to a strong consistence,
add the cherries, put them into jars, and when they are cold cover them
close. When wanted for use take them out, lay them on large drying
sieves, and put them in a very slack oven.
N. B. In the same manner may be done apricots, pears, plums, &c.
_Pippins with Rice._
BOIL two ounces of whole rice with half a pint of milk, and when it is
nearly absorbed put the rice into a marble mortar, add a table spoonful
of brandy, a little grated lemon peel, a small quantity of pounded
cinnamon and cloves, two ounces of sifted sugar, two eggs, and pound all
together. Then pare twelve large ripe golden pippins, core them with an
apple scoop, mould over them some of the mixture with the hand, put
writing paper on a tin-plate, rub it over with sweet oil or butter, put
the apples on it, and bake them gently till done; then serve them up in
a deep dish with melted butter over and a little of the syrup of quinces
mixed with it.
_To make English Bread._
TAKE a peck of the best white flour, sift it into a trough, make a
cavity in the center, and strain through a hair sieve (mixed together)
a pint of good yest and a pint of lukewarm water; mix them lightly with
some of the flour till of a light paste, set it in a warm place covered
over to prove for an hour; then mix the whole with two quarts of
lukewarm water and a little salt, knead it, let it be of a good
stiffness, prove it an hour more and knead it again; prove it another
hour, mould it into loaves or batch two pieces together, and bake them
in a brisk oven.
N. B. A middling-size loaf will require an hour and a half in baking.
_French Bread._
SIFT a peck of fine flour into a trough, make a cavity in the center
with the hand, strain into it (mixed together) a pint of lukewarm milk
and a pint of good yest; mix them with some of the flour till of a
light sponge, set it in a warm place covered over to prove for an hour;
then add to it two quarts of lukewarm milk, half a pound of fresh
butter, an ounce of sifted loaf sugar, and a little salt; knead it till
of a nice stiffness, let it prove an hour more, knead it again, and let
it prove another hour; then mould it into bricks, lay them on tins, put
them into a very slack oven or warm place to prove for half an hour, and
bake them in a brisk oven.
_Pulpton of Apples._
PARE, cut into quarters, and core eight good-sized baking apples; put
them into a stewpan, add a bit of lemon peel and a table spoonful of
rose water; cover the pan close, put it over a slow fire, and when the
apples are tender rub them through a hair sieve, put to the pulp, sugar
to the palate, sifted cinnamon and cloves a small quantity of each, four
eggs well beaten, a quarter of a pound of the crumb of french bread
soaked in a gill of cream, and mix all the ingredients together. Rub the
inside of a mould with fresh butter, fill it with the mixture, bake it
in a moderately heated oven, when done turn it out on a dish, and serve
it up with sifted sugar over.
_A sweet Omlet of Eggs._
MIX well together ten eggs, half a gill of cream, a quarter of a pound
of oiled fresh butter and a little syrup of nutmeg; sweeten it with loaf
sugar, put the mixture into a prepared frying pan as for a savory omlet,
fry it in the same manner, and serve it up with a little sifted sugar
over it.
_To keep Cucumbers for Winter Use for Sauces._
TAKE fresh gathered middling-sized cucumbers, put them into a jar, have
ready half vinegar, half water, and some salt, a sufficient quantity to
cover them; make it boiling-hot, pour it over them, add sweet oil, cover
the jars down close with bladder and leather, and set them in a dry
place.
_To preserve Mushrooms for Sauces._
PEEL button forced mushrooms, wash them and boil till half done in a
sufficient quantity of salt and water to cover them; then drain them and
dry in the sun, boil the liquor with different spices, put the mushrooms
into a jar, pour the boiling pickle over them, add sweet oil, and tie
them over with bladder, &c.
_Pullet roasted with Batter._
BONE and force the pullet with good stuffing or forcemeat, paper it and
put it to roast; when half done take off the paper, and baste the fowl
with a little light batter; let it dry, baste it again, so repeating
till it is done and nicely crusted over; then serve it up with
benshamelle or poivrade sauce beneath.
_Dutch Beef._
RUB the prime ribs of fat beef with common salt, and let them lay in a
pan for three days; then rub them with the different articles as for
hams or tongues, and add plenty of bruised juniper berries. Turn the
meat every two days for three weeks, and smoke it.
_Mushroom Ketchup._
TAKE a parcel of mushrooms either natural or forced, the latter will
prove the best, and cut off part of the stalk towards the root. Wash the
mushrooms clean, drain them, then bruise them a little in a marble
mortar, put them into an earthen vessel with a middling quantity of
salt, let them remain for four days, and then strain them through a
tamis cloth. When the sediment is settled pour the liquor into a
stewpan, and to every pint of juice add half a gill of red port, a
little whole allspice, cloves, mace, and pepper. Boil them together
twenty minutes, then skim and strain the ketchup, and when cold put it
into small bottles and cork them close.
_Suet Pudding._
CHOP fine half a pound of beef suet, add to it the same quantity of
flour, two eggs beaten, a little salt, a small quantity of pounded and
sifted ginger, and mix them together with milk. Let the mixture be of a
moderate thickness. It may be either boiled or baked.
_Savoy Cake._
BEAT well together the yolks of eight eggs and a pound of sifted sugar,
and whisk the whites till of a solid froth; then take six ounces of
flour and a little sifted cinnamon, and mix all the ingredients lightly
together; after which rub a mould with fresh butter, fill it three parts
full with the mixture, and bake it in a slack heated oven.
_Nutmeg Syrup._
POUND a quarter of a pound of nutmegs, put them into a stewpan, add a
pint and a half of hot water, and boil them for half an hour; then
strain, and put to a pint of liquor two pounds of sifted sugar and one
egg beat up with a little cold water; set it over a fire, and when it
boils skim it till perfectly clear and reduced to a good syrup, and
when it is cold mix with it half a pint of brandy.
Having this syrup always at hand will answer a better purpose for
puddings, &c. than grated nutmeg and brandy, as the mixtures can be
better palated, and likewise save trouble and expense.
_Sweetbreads with Veal and Ham._
BLANCH heart sweetbreads eight minutes, and wash and wipe them dry; then
make an incision in the under part, take out a piece and pound it with a
small quantity of light forcemeat; after which fill the cavity in the
sweetbread, rub the top with white of egg, lay over it a thin slice of
lean ham, a slice of veal, and a bard of bacon; put paper and a thin
sheet of common paste over the whole, bake them gently for an hour, and
when they are to be served up take off the paste and paper, glaize
lightly the bacon, and put under the sweetbreads a good benshamelle.
_Essence of Ham for Sauces._
TAKE four pounds of slices of lean ham, and be careful it is of a good
flavour; put it into a stewpan with a little water, six peeled
eschallots, and two bay leaves; cover the pan close, set it over a fire,
and simmer the ham till three parts done; then add two quarts of water
and boil it till tender, strain it through a fine sieve, skim it
perfectly free from fat, clear it with whites of eggs, strain it through
a tamis, boil it till it is reduced to a pint, and when cold put it into
small bottles and cork them close.
_Ox Heart roasted._
LET the heart be very fresh, wash and wipe it, fill it with a stuffing
as for a fillet of veal, tie over the top a piece of veal caul, roast
it gently one hour and an half, and five minutes before it is done roast
it quick, froth it with flour and butter, and put it on a very hot dish.
Serve it up with a sauce under it made with cullis, fresh butter, a
table spoonful of ketchup, and half a gill of red port boiled together.
_Slices of Cod fried with Oysters._
EGG, breadcrumb, and fry in boiling lard, some slices of crimped cod;
when done, drain them dry, serve them up with oyster sauce in the
center, made in the same manner as for beef steaks.
_Small Crusts to be eaten with Cheese or Wine after Dinner._
TAKE the crumb of a new-baked loaf, pull it into small pieces, put them
on a baking plate, and set them in a moderately heated oven till they
are of a nice brown colour.
_Devilled Almonds._
BLANCH half a pound of jordan almonds and wipe them dry; then put into a
frying-pan two ounces of fresh butter, make it hot, add the almonds, fry
them gently till of a good brown colour, drain them on a hair sieve,
strew over cayenne pepper and some salt, and serve them up hot.
_Boiled Tripe and Onions._
CUT a prepared double of tripe into slips, then peel and boil some
spanish or other onions in milk and water with a little salt, and when
they are nearly done add the tripe and boil it gently ten minutes. Serve
it to table with the onions and a little of the liquor in a tureen.
Serve up, likewise, in a sauceboat, some melted butter with a little
mustard mixed with it, and (if approved) there may be added a table
spoonful of vinegar.
_Boiled Sweetbreads._
BLANCH two heart sweetbreads, wash and trim off the pipe, then boil them
in milk and water with a little salt for half an hour; drain them dry,
and when they are to be served to table put over them some boiling
benshamelle with a little parsley chopped very fine in it.
_Broiled Sweetbreads._
BLANCH the sweetbreads till half done, wash and trim off the pipe, then
cut them into large slices, season with a small quantity of cayenne
pepper and salt, broil them gently over a clear fire till of a nice
brown colour, and serve them up very hot, with some cold fresh butter on
a plate.
_Conclusion, with Remarks._
ALL sweets, pastry, shellfish or savoury dishes, either plain or
modelled, with fat or butter, or ornaments of any kind, that are served
up in second courses or ball suppers, &c. should be very light, airy,
and neat; the pastry, likewise, of the best puff paste, well-baked, and
rather inclining to a pale colour, which has a very good effect.
Let it also be observed, that mention should have been made in the
receipt for Mock Turtle, of an addition to the passing of flour and
butter, to each gallon of liquor half a pint of madeira wine; and (if
approved) the mock turtle may be made with pieces of cow-heel or pig's
head instead of calf's scalp.
INDEX.
A.
A LA reine soup, 5
Almond cake, 215
------ custards, 216
------ nuts, 200
------ paste, 198
------ pudding, 219
Almonds devilled, 312
Anchovie essence for fish sauces, 234
-------- sauce, 265
Apples, to stew, for tarts, 203
Apple dumplings, 223
----- fritters, 190
----- pudding baked, 223
------------- boiled, 222
----- sauce for pork, &c., 267
Apricot jam, 211
Apricots, preserved, for tarts or desserts, ib.
Artichoke bottoms fried, 171
----------------- stewed, 144
-----------------, to dry, 243
-----------------, to pickle, 248
Ashée sauce, 45
Asparagus peas, 155
--------- peas another way, 156
--------- tops for sauces, 157
Aspect of fish, 181
------ of meat or fowl, 182
Atlets curried, 168
B.
Bacquillio with herbs, 27
Bagnets a l'eau, 189
Baked beef, 47
----- pears, 273
Barberries, to pickle, 251
----------- to preserve. 279
Bath cakes, 291
Batter, to prepare, for frying, 170
------- pudding, 221
Beef collops, 42
---- palates stewed, 43
---- red, for slices, 179
---- steaks broiled, 128
---- steak pudding, 129
---- stock, 1
---- tails, 41
Beet root, to pickle, 247
Benshamelle, or white cullis, 4
Black puddings, french, 257
Blancmange, white, 185
Boiled sweetbreads, 313
Breadcrumbs to prepare for frying, 88
Bread pudding, 220
----- sauce for turkies, &c., 269
Breast of lamb with benshamelle, 72
-------------- en matelote, ib.
-------------- with peas, 73
Breast of veal en gallentine, 61
-------------- ragout, ib.
-------------- with oysters, 70
Bride cakes, 289
Brisket of beef with spanish onions, 45
-------------------- ashée or haricot, 46
Bristol cakes, 287
Broiled mackarel, 25
------- salmon, 24
------- sweetbreads, 313
Burnt cream, 197
Butter clarified for potting, 235
------ melted, 269
Buns, 207
C.
Cabbage, red, to pickle, 250
-------- to stew, 54
Calf's feet jelly, 187
------ head hashed, 60
------ liver roasted, 233
Callipash, 18
Callipee, 19
Canopies, 183
Cardoons stewed, 145
Carrot pudding, 227
Cauliflower a la cream, 144
----------- sauce, 143
----------- with parmezan cheese, ib.
Celery fried, 170
------ sauce (brown), 66
------ sauce (white), ib.
------ soup, 8
Champignons, &c. to dry, 238
Chantilly basket, 296
Cheese cakes, 199
------ stewed, 169
Cherries in brandy for desserts, 206
Chicken puffs, 111
------- tourte, 103
------- with lemon sauce, 116
------- or turkies with celery sauce, 118
------- with oyster sauce, ib.
------- with peas, 119
-------------- another way, 120
Cinnamon cakes, 285
Citron of melons, 270
Clarified butter for potting, 235
--------- sugar, 273
Cleared brown stock, 6
Cloves, syrup of, 274
Codlins, green, frosted with sugar, 297
Coffee cream, 197
Collared eels, 230
-------- pig, 178
Collops, veal (brown), 67
------- (white), 68
Colouring for paste for garnishing, 286
Compote of oranges, 195
------- of pigeons, 57
Consumé, 2
Cracknels, 272
Crayfish soup, 5
Cream for fruit pies, 193
Cressey soup, 8
Crisp tart paste, 213
Cucumbers forced, 154
---------, to keep for winter use, 304
---------, to pickle, 244
---------, large, to pickle, 249
---------, to preserve, 277
Cullis, or thick gravy, 2
Currant jelly, 212
Currants, to pickle, 251
--------, to preserve, 278
Currie or pepper water, 254
------ of chickens, 81
------ of lobsters, 83
------ of mutton, ib.
------ of pig's head, 84
------ of veal, 83
Curried atlets, 168
Cutlets, lamb, with cucumbers, 74
-------------- with tendrons, 75
-------------- another way, 77
Cutlets, mutton, with haricot, 49
---------------, with potatoes, 51
---------------, a la Maintenon, 52
---------------, a la Irish stew, 53
Cutlets, pork, with red or white cabbage, ib.
-------------, with robert sauce, 54
-------------, another way, 55
Cutlets, veal, larded, 63
-------------, natural, 67
D.
Damson pudding, 224
-------------- another way, ib.
Diet bread, 284
Directions for meat and poultry plain boiled, 121
---------- for roasting, 84
---------- for vegetables, 157
Dried cherries, 300
Duck with benshamelle, 125
---- with cucumbers, 124
---- aux naves, 123
Dutch beef, 306
----- blancmange, 186
----- sauce, 264
E.
Eel pie, 109
Egg paste for balls, soups, &c., 39
Eggs and bacon, 213
---- buttered, 163
---- fried with ham, &c., 164
---- poached with sorrel, &c., 163
---- a la tripe, 165
Endive stewed, 153
English bread, 301
Entrée of eels, 28
------ of mackarel, 31
------ of salmon, 29
------ of smelts, 30
------ of soles, 28
------ of whitings, 29
Essence of ham for sauces, 310
F.
Fennel sauce for mackarel, 268
Fillet of beef larded, 42
------ of mutton with cucumbers, 50
------ of pork roasted, 56
------ of veal prepared for roasting, 93
Fish for frying, 22
---- meagre pie, 101
---- meagré soup, 14
---- plain boiled, 21
---- prepared for broiling, 23
------------- for frying, ib.
------------- for stewing, 25
Flat chicken pie, or tourte, 103
Flowers in sugar, 276
Forcemeat balls for soups and ragouts, 38
Fowl a la Memorancy, 115
--------- St. Menehout, 114
Fowl, &c. with oyster sauce, 118
French beans creamed, 145
------ black puddings, 257
------ bread, 302
------ salad, 185
Fricando veal glaized, 69
Fricassee of chicken or rabbits (white or brown), 117
--------- of tripe, 167
Fried parsley, 111
----- puffs with sweetmeats, 204
Fruit pudding baked, 225
G.
Giblet soup, 13
Giblets stewed plain, 138
------ stewed with peas, 139
Gingerbread nuts, 288
Glaize for hams, larding, &c., 20
Golden pippins a la cream, 191
-------------- another way, 192
-------------- stewed, 193
-------------- syrup of, 275
Gooseberries, to bottle, 282
------------- another way, 283
Gooseberry fool, 280
Gravy for meats and poultry, 95
Green codlins frosted, 297
----- gage jam, 210
----- geese for roasting, 91
----- peas soup, 10
----- sauce for poultry, 268
----- truffles for a dish, 139
Grills generally eaten after dinner, 255
Grown geese and ducks prepared for roasting, 92
Guinea fowls for roasting, ib.
H.
Haggess, to make, 256
Ham braised and glaized, 140
Hard eggs fried, 172
Hare glaized, 123
---- jugged, 122
Hares to prepare for roasting, 89
----- another way, ib.
Haricot mutton cutlets, 49
------- sauce, 41
Hashed beef, in N. B., 126
------ calves head, 60
------ fowl, 127
------ hare, wild fowl, &c., 128
------ mutton, 125
------ venison, 126
Haunch of venison, &c. to prepare for roasting, 86
Herbs dried, 233
Hodge podge, or an english olio, 36
Hyde park corner cakes, 288
I. J.
Ice cream, 228
Iceing for cakes, 206
India pickle, 241
Jerusalem artichokes stewed, 141
-------------------- another way, 142
L.
Lamb, hind quarter of, marinated, 79
------------------ with spinach, 80
----, leg of, with oysters, ib.
Lamb or pork chops plain broiled, 130
Lamb's fry with parsley, 173
---------- another way, ib.
------ head minced, 71
------ tails and ears, 167
Larks, to prepare for roasting, 88
Leason for fricassees and soups, 6
Lemonade or orangeade, 261
Lemon peel candied, 260
----- puffs, 295
----- sauce, to make, 116
Light forcemeat for pies, &c., 38
Liquid of colour for sauces, 3
Lobsters buttered, 176
Lobster sauce for fish, 262
Loin of veal a la cream, 64
M.
Macaroni stewed for a dish, 169
Macaroons, 293
Mackarel, broiled, common way, 25
-------- the german way, 31
Marbree jelly, 188
Marinate, to make, 49
Marrow bones, 48
------ pudding, 220
Mashed potatoes, 142
Mashed turnips, 148
Matelote of rabbits, 137
Meat cake, 177
Melted butter, to prepare, 269
Milk punch, 258
Mince meat, 194
Minced veal for a dish, 131
----------- another way, 132
Mirangles, 294
Mock turtle, 14
Morells, &c. to dry, 238
Muffin pudding with dried cherries, 226
Mushroom ketchup, 306
-------- powder, 238
Mushrooms broiled, 147
---------, to dry, 238
---------, to pickle, 246
---------, to preserve, for sauces, 305
---------, stewed (brown), 147
-----------------,(white), 148
Mutton broth, 15
------ or lamb, &c. broiled, 130
------ pie, 109
------ rumps marinated, 48
N.
Neck of lamb glaized, 75
---- of veal en erison, 62
----------- larded, 63
Nutmeg syrup, 308
O.
Oatmeal pottage or gruel, 281
Observations on fish and sauces, 265
------------ on meat and poultry, 94
------------ on stores, 228
Old or split peas soup, 11
--- peas soup another way, 12
Olios, or a spanish dish, 32
------ how to make, 34
Omlets of eggs for garnishing, 39
-------------- several ways, 165
Onion sauce, 75
----- soup, 10
Onions fried with parmezan cheese, 152
------, to pickle, 246
Orangeade, 261
Orange or lemon peel candied, 260
------ marmalade, 208
------ pudding, 217
Orgeat, 207
Ox cheek stewed, 40
-- heart to prepare for roasting, 310
Oyster atlets, 159
------ loaves, 161
------ sauce for beef steaks, 130
------------ for fish, 263
------------ (white), 118
Oysters prepared for frying, 121
------- scolloped, 160
P.
Pancakes, 291
Parsley, to fry, 111
Partridge soup, 229
Partridges or pheasants au choux, 132
----------------------- for roasting, 91
----------------------- with truffles, 133
Passing of flour and butter, 4
Paste for stringing tartlets, &c., 202
Pastry cream, 198
Patties of lobster or oysters, 99
------- with forcemeat, ib.
Peas pudding to be eaten with pork, 253
---- stewed for a dish, 154
----, to stew, for sauce, 73
Peloe of rice, 95
-----, another way, 96
Pepper or currie water, 254
Peths fried, 171
Petit patties of chicken and ham, 98
Pickled oysters, 158
------- tongues, 240
Pickle tongue forced, 153
Pickling, rules to be observed in, 245
Pig, to prepare for roasting, 92
Pigs feet and ears, 56
------------------, to prepare, 57
Pigeon pie, 104