GARNISHES, SAUCES, STUFFINGS, ETC., FOR FISH, ROAST AND BOILED MEATS, MADE DISHES, PUDDINGS, ETC.

285.—Casserole of Potatoes

Peel and boil some good mealy potatoes, pound them, and mix with them some butter, cream, and a little salt; put them about an inch and a half high upon a dish, and leave an opening in the centre; bake it of a light brown colour, and take out as much more from the centre as will admit of a ragout, fricassee cutlet, or macaroni being put in.

286.—Rissoles or Croquets

Mince very finely some cold roast meat or fowl and a small bit of bacon; season it with grated nutmeg and salt; moisten it with cream, and make it up into good-sized balls; dip them into yolks of eggs beaten up, and then into finely-grated bread. Bake them in an oven, or fry of a light brown colour. Before serving, drain them before a fire on the back of a sieve. Garnish with fried parsley.

287.—Fricandellans

Mince about two pounds of tender lean beef and three-quarters of a pound of fresh suet; then pound till it is as smooth as a paste, and carefully pick out all the threads and sinews; add four well-beaten eggs, half a pint of rich cream, and as much grated and sifted bread as will make it sufficiently consistent to form into rolls resembling corks; and season with salt and pepper. Boil the corks in some good stock, or in boiling water, or fry them.

288.—Forcemeat

Mince very finely the following ingredients:—Three ounces of fresh beef suet, one of fat bacon, three of raw or dressed veal, two of grated bread, a little grated lemon-eel, nutmeg, pepper, salt, and finely-minced parsley; mix all well together, and bind with the beaten yolks of eggs; make it into croquets or balls, the size of large nutmegs, and fry them in ghee or clarified beef dripping, or use it for stuffing.

289.—Forcemeat balls

May be made of pounded veal or mutton, minced beef suet or fat of veal, taking an equal quantity of meat, suet, and grated bread-crumbs; add a bit of fat bacon chopped, season with salt, pepper, and grated nutmeg, and mix all well together with the beaten yolk of an egg.

290.—Another Way

To half a pound of beef or veal add half a pound of udder; mince and pound to a pulp in a mortar; remove all gristle and parts not pulped, and mix with it the finely-grated crumbs of a slice of stale bread, and a tablespoonful of finely-chopped parsley; soften down the whole with some milk or gravy, then add a teaspoonful of finely-pounded pepper and a teaspoonful of salt; rub down the whole well together, and add the whites and yolks of two raw eggs, well beaten up; make into balls. If for soup, the size of the balls should be that of small nutmegs; if to garnish made dishes, make them into the size of large walnuts or of ordinary croquets or rissoles.

291.—Forcemeat Onions

Peel four or five large onions, scoop out the inside, fill them with forcemeat, and roast them in an oven.

They may be served with roast turkey or fowl.

292.—Forcemeat for Fish

Pick from the bones the meat of a large beckty, hilsa, or any sort of white fish; mince it finely, and add the same proportions of minced suet and grated bread, a few chopped oysters, and some boiled parsley chopped; season with a little pounded onion, cayenne pepper, salt, nutmeg, and lemon-peel; mix all well together, and bind it with the well-beaten yolks of eggs; roll it into small balls, and fry them.

293.—Egg Balls

Grind down to a powder or paste the yolks of four hard-boiled eggs; add a teaspoonful of very finely sifted flour, some tender leaves of parsley, finely chopped, and a little white pepper and salt; grind, and mix all well together with the yolk of a raw egg; roll into small balls, and boil for two or three minutes.

294.—Brain Cakes

Having previously boiled down the brains, bruise them, and add a teaspoonful of finely-sifted flour, some grated nutmeg, pepper, and salt, and a raw egg; then roll out like piecrust to the thickness of a rupee, punch out cakes of the size of Spanish dollars, and fry them.

295.—Another Way

Take the brains and remove any veins, &c.; chop well with a knife, add salt, nutmeg, and pepper, a little raw egg, and flour enough to make them stick together; mix well, make into cakes about the size of the top of liqueur glasses, and fry them brown on both sides.

296.—Sauce for Salads

Bruise down when quite cold the yolks of four hard-boiled eggs, and rub into them half a teaspoonful of pepper, one of salt and one tablespoonful of sugar, with two to three tablespoonfuls of prepared mustard. When well rubbed together, add very gradually four tablespoonfuls of oil, stirring it the whole while; when well mixed add a dessertspoonful of Lee and Perrin’s Worcestershire sauce, one tablespoonful and a half of white wine vinegar, and a dessertspoonful of tarragon vinegar.

If the sauce be required thicker than usual, take either a larger number of eggs or a teaspoonful or a dessertspoonful of corn or other flour; put it into a cup, pour over it the quantity of vinegar prescribed above, place the cup in a saucepan of boiling water over the fire, and stir until the vinegar thickens to the desired consistency; then mix it gradually into the preparation of eggs, oil, &c.

297.—Sauce for Lobster Salad

Observe all the directions given in the foregoing recipe, adding to the yolks of the hard-boiled eggs some of the spawn or red coral of the lobsters and a dash of essence of anchovy. Omit the sugar, and instead of the Worcestershire sauce substitute mushroom catsup and Indian tapp sauce.

298.—Excellent Fish Sauce

Wash and bone two anchovies, and rub them up in a mortar with a quarter of a pound of butter and half a teaspoonful of flour. Put these into a small saucepan; then add to the yolks of three eggs well beaten up, two tablespoonfuls of tarragon vinegar, a small bunch of sweet herbs, consisting of parsley, green onions, and a bay-leaf, and a little salt, pepper, and nutmeg; stir these over the fire until the sauce is thick, but be careful not to let it boil, or it will burn. Serve it up in a sauce-tureen.

299.—Sauce for Boiled Mutton or Boiled Brisket of Beef

Warm a saucepan, and melt in it two chittacks or four ounces of butter free of water; fry in it a tablespoonful of finely-sliced onions; when half browned, put in gradually two tablespoonfuls of finely-sifted flour, taking care to keep stirring it the whole time; then add gradually eight chittacks or sixteen ounces of pure milk, and lastly two wineglasses of vinegar, with finely-pounded white pepper and salt to taste. This sauce is without its equal.

300.—Fresh Tomato Gravy Sauce for Made Dishes

Take forty tomatoes (halved), some soup herbs, and salt; boil them in a little stock; strain through a sieve, replace on the fire, and thicken with the addition, more or less, of a dessertspoonful of arrowroot or corn or other flour, to obtain any required consistency; finally add a teaspoonful of good English vinegar; if a sharper gravy sauce be required, instead of the vinegar add either a dessertspoonful of tapp sauce or a teaspoonful of chili vinegar.

301.—Tapp Sauce Gravy for Made Dishes

Thicken a good seasoned stock with arrowroot or corn-flour; add to every cup of the thickened stock a tablespoonful of tapp sauce. Pour it while hot over chicken, veal, beef, or prawn cutlets, or other made dishes.

302.—Sauce for Cucumber Salad

Slice into a soup-plate two large Patna onions and a couple of fresh chilies; sprinkle over with ground pepper and a little salt; then add two tablespoonfuls of vinegar, and allow to stand for two or three hours before adding to it the sliced cucumbers. This sauce is also used occasionally for lobster and prawn salads.

303.—Parsley Sauce

Pick, clean, and mince fine some fresh green crisp parsley, and put it into a tureen with a tablespoonful of chopped capers and a teaspoonful of good English vinegar. Fry to a nice light brown a dessertspoonful of curry onions in two chittacks or four ounces of butter, free of water; add a cup of good white stock, free of fat, and thicken with crumb of stale bread finely grated, a teaspoonful of salt, and a little pepper; allow to simmer until of a sufficient consistency; then pour it over the minced parsley and capers, mix well together, and it is ready for use.

304.—Onion Sauce

Clean and boil six or eight good Patna onions; allow the water to drain away; fry to a light brown colour, in two chittacks or four ounces of butter, free of water, a dessertspoonful of finely-sliced curry onions; then gradually mix into it a tablespoonful of finely-sifted flour and half a seer of milk, taking care through the whole operation to keep stirring the sauce to prevent its lumping; add a teaspoonful of salt and a quarter of a teaspoonful of pepper; last of all add the boiled onions, and in a few minutes the sauce will be ready.

305.—White Onion Sauce

Peel and cut in halves eight large and perfectly sound white Patna onions, and steep them in water for half an hour; then boil them until quite tender; drain them of all water; then chop and bruise them fine, and put them into a saucepan, with half a chittack or one ounce of butter, half a teaspoonful of salt, and some milk; put the mixture over a brisk fire, and keep stirring till it boils; then rub the whole through a sieve, after which add sufficient milk to make the sauce of the consistency required. This is a favourite sauce for boiled mutton, over which some occasionally strew a tablespoonful of capers.

306.—Brown Onion Sauce for Gravy

Heat one chittack or two ounces of butter, free of water, in which fry to a light brown half a dozen well-selected white Patna onions finely sliced; then stir into it gradually half a chittack or one ounce of flour; add a little stock and some pepper and salt, boil up for a few minutes, strain through a sieve, and then add a tablespoonful of port wine, and the same of mushroom catsup. Lemon-juice or vinegar may be added if a sharper gravy be required.

307.—Sauce for Boiled Beef

Mince a large onion, parboil it, and drain off the water; put the onion into a saucepan, with a tablespoonful of finely-chopped parsley, some good gravy, and one ounce of butter dredged with a little flour; let it boil nearly ten minutes, and add a spoonful of cut capers. The sauce must be thoroughly heated before being served up.

308.—Sauce for any kind of Meat

Take three tablespoonfuls of gravy, two of vinegar, a blade of mace, a little pepper and salt, and a large onion sliced; boil and strain.

309.—Lobster Sauce

Pound very finely the spawn of a lobster, rub it through a sieve, mix it with a quarter of a pound of melted butter, and then add the meat of the lobster cut into small bits. Make it quite hot, but do not allow it to boil.

310.—Oyster Sauce

Beard and scald the oysters; strain the liquor, and thicken it with a little flour and butter; squeeze in a little lemon-juice, and add three tablespoonfuls of cream. Heat it well, but do not let it boil.

311.—Sauce for Roast Beef

Mix well together a large tablespoonful of finely-grated horseradish, a dessertspoonful of made mustard, and half a dessertspoonful of brown sugar; then add vinegar till it be as thick as made mustard. Serve in a sauce-tureen.

312.—To make a Quart Bottle of Fish or Meat Sauce

To half a bottle of vinegar put one ounce of cayenne, two cloves of garlic, one tablespoonful of soy, two of walnut, and two of mushroom catsup. Let it stand six days, shaking it frequently; then add the remaining half of the bottle of vinegar, let it stand another week, strain, and put it into small bottles.

313.—Pink Sauce for Fish

Put into a pan, or wide-mouthed jar, one quart of good vinegar, half a pint of port wine, half an ounce of cayenne, one large tablespoonful of walnut catsup, two of anchovy liquor, a quarter of an ounce of cochineal, and six cloves of garlic. Let it remain forty hours, stirring it two or three times a day; run it through a flannel bag, and put it into half-pint bottles.

314.—Bread Sauce

Boil in a pint of water the crumb of a French roll or of a slice of bread, a minced onion, and some whole pepper; when the onion is tender drain off the water, pick out the peppercorns, and rub the bread through a sieve; then put it into a saucepan, with a gill of cream, a bit of butter, and a little salt; stir it till it boils, and serve in a sauce-tureen.

315.—Apple Sauce

Pare, core, and slice some apples; boil them in water with a bit of lemon-peel; when tender, mash them; add to them a bit of butter the size of a walnut, and some brown sugar. Heat, and serve in a sauce-tureen.

316.—Egg Sauce

Boil three or four eggs about a quarter of an hour; put them into cold water, take off the shells, cut three of the whites and four yolks in small pieces, mix them with melted butter, and heat it well.

317.—Shrimp Sauce

Pick some shrimps nicely from the shell, put them into melted butter, and add a tablespoonful of lemon pickle and vinegar; heat it.

318.—Mint Sauce

Pick and wash some green mint; add, when minced, a tablespoonful of the young leaves to four of vinegar, and put it into a sauce-tureen, with a teaspoonful of brown sugar.

319.—Pudding Sauce

Mix with half a pint of melted butter two wineglasses of sherry and a tablespoonful of pounded loaf sugar; make it quite hot, and serve in a sauce-tureen, with grated nutmeg on the top.

320.—Parsley and Butter

Pick and wash clean a large bunch of parsley, tie it up, and boil it for a few minutes in water; drain and chop it very finely, add some melted butter, and make it quite hot. It is better to be made thick with parsley.

321.—Melted Butter

Dust a little flour over a quarter of a pound of butter, and put it into a saucepan, with about a wineglass of water; stir it one way constantly till it is melted, and let it just boil: a round wooden stick is the best thing to stir batter with in melting. If the butter is to be melted with cream, use the same proportion as of water, but no flour; stir it constantly, and heat it thoroughly, but do not let it boil.

322.—French Melted Butter

Mix in a stewpan, with a quarter of a pound of fresh butter, a tablespoonful of flour, a little salt, half a gill of water, half a spoonful of white vinegar, and a little grated nutmeg. Put it on the fire, stir it, and let it thicken, but do not allow it to boil, lest it should taste of the flour.

323.—Stuffing for Hare or Kid

Parboil the liver, and mince it; add an equal quantity of grated bread, double the quantity of fat bacon chopped, and a bit of butter the size of a walnut. Season with pepper, salt, nutmeg, chopped lemon thyme, and parsley; bind with an egg beaten.

324.—Stuffing peculiar for Fowls only

Take four boiled potatoes; break them into pieces while hot, and add a chittack or two ounces of butter free of water, some pepper and salt, a little grated bread-crumb, and some eight or ten olives stoned, and cut or chopped small; the quantity of potatoes and bread-crumb may be increased or decreased according to the size of the fowl or number of fowls to be stuffed; moisten with a little stock or gravy before stuffing the fowls.

325.—Stuffing for Roast Pig, Roast Kid, Fillets of Veal, and Duck

Break up, but not mash, six boiled potatoes with one chittack or two ounces of butter free from water; cut into fine slices two white Patna onions, take a little finely-chopped suet, finely-grated crumbs of a slice of stale bread, a teaspoonful of ground pepper, a teaspoonful of salt, all kinds of soup herbs, and a dessertspoonful of tomato or tapp sauce, add a little of the stock or gravy of the giblets, &c., and stuff the pig, kid, or bird. The quantity of potatoes may be increased or decreased according to the size of the roast to be stuffed.

N.B.—The liver may be cut up or minced, and added to the stuffing.

326.—Stuffing for Boiled Turkey, Goose, or Duck

Mince a quarter of a pound of beef suet, and grate fine the crumbs of a thick slice of stale bread; add a good quantity of soup herbs, finely sliced and chopped Patna onions, lemon-peel, some grated nutmeg, a teaspoonful of white pepper, a teaspoonful of salt, half a dozen oysters, and an anchovy, or in the absence of anchovies a little minced ham or tongue; melt down one chittack or two ounces of butter; then throw in the above ingredients and warm up well; moisten with stock, and then stuff the bird.

327.—Stuffing for Roast Duck

Slice into fine long strips or ribbons as much of the heart or inside of a young tender cabbage as will suffice for stuffing; wash and dry it through a colander, and shake it up in a napkin, without crushing or destroying the crispness of the leaves; take for the stuffing as much only as will suffice to stuff the number of ducks intended to be dressed; add for each duck a teaspoonful of finely-pounded pepper, and one of salt, with three cloves of garlic, and two chittacks or four ounces of butter free of water; stuff your birds and bake or roast as you please.

328.—Stuffing for Roast Turkey or Goose

Break, blanch, and slice up very fine twenty-five Barcelona nuts and a dozen Jordan almonds, and set aside; fry, in two chittacks or four ounces of butter free of water, four tablespoonfuls of finely-sliced onions; add to it one dozen oysters, half a dozen boiled potatoes broken up small, but not mashed, a pork or beef sausage broken up small, the rind of a fresh lemon finely sliced and chopped, the crumb of a slice of stale bread grated fine, some garden herbs, grated nutmeg, plenty of finely-pounded pepper, and salt to taste; then add the sliced nuts, and as much stock as will cover the whole of the mixture, and allow it to simmer over a slow fire until it is reduced to the consistency of stuffing; next add the juice of a lemon and a little mushroom catsup and port wine, and stuff the bird, after fixing the stuffing with an egg.

329.—Jelly for Cooked Birds, Meats, or Made Dishes

Boil down eight calves’-feet, with some pepper and salt, two onions, a head of celery, and two carrots, in three or four quarts of water, according to the quantity of jelly required; when perfectly boiled down strain it lightly without bruising the onions or carrots; let it cool, and remove all the fat; then, with a dozen cloves and the juice and rind of a lemon, boil it again, adding a tablespoonful of soy or any other dark-coloured, rich, and well-flavoured sauce; beat up to a light froth the whites of four eggs, and clear the soup or jelly; add a wineglass of brown sherry, and run or drip it through flannel. Pour what you require over the ready cooked or dressed meat into moulds, and let the rest cool in some large flat dish, and cut it up small for garnishing the meat or bird when served up.