A Book of Cooking and Pastry: A Collection of Original Receipts Gathered ...

Boil the trout as they come from water in salt water and a little vinegar, about fifteen minutes. They must not fall apart, Then make very clear calf's foot jelly, well flavored, fill a mould with the jelly, and before it gets cold hang the fish on a wire in the middle of the mould and let cool. Only the white meat is used in eating, the skin is shaved off. By cooking trout in this manner the color is preserved. [42] CARP EN MATELOTTE. Cut up the carp, take out the back bone, and boil the pieces in salt water, flavored with sweet herbs; make some pieces of toast, lay a piece of fish on each piece of toast. Serve Holland sauce with it while hot. FISH CUTLETS. Cook the fish in salt water, pick out all the bones; to each pound of meat add a quarter of a pound of butter, three eggs, a quarter of pound of soaked breads salt, pepper, a tomato pressed through strainer; mix well; shape oval pieces, like cutlets, dip in egg and cracker, and fry in butter or lard. COD FISH, Cream Sauce. Boil fish until tender, pick out the bones, and make a white sauce, using cream in place of soup stock. COD FISH BALLS. Equal quantity of fish and mashed potatoes, two eggs to each pound, two ounces of butter, salt, pepper and parsley; make round and bake in the oven. TO COOK MACKEREL. Salt a fresh mackerel before broiling; if salted, lay in plenty cold water, wipe dry, dip in melted butter, and turn over twice over the coals. POULTRY AND GAME. Poultry is larded to impart a fine flavor and to make it look attractive. Salt pork or bacon can be used. The larding should always be done very even. TO BONE FOWLS. Few understand the process, and I think there is less waste when fowls are boned. The bones and carcass of a turkey can be used after the fowl is boned, and the turkey will go farther and be easier to carve, [43] when boned. Select good fat fowls, not drawn; should be killed two days before using. Begin by cutting off the neck and the first joint of the wings and thigh bone. Make a clean straight cut along the back bone and slowly cut the meat away from the bones and ribs. Separate the joint and work from the tail to the breast. The carcass is taken out first. The wing and thigh bone are pushed in and trimmed off; the craw pulled out whole. When done, lay flat on the table, the breast from you; trim the fillets and put them where there is no meat; lay the stuffing in layers, add some strips of pork or ham, laid the long way. Do not fill too much; fold over and sew up. It is ready for the oven to roast or t0 boil. TURKEY STUFFING. Take one pound of finely chopped veal, three-quarters of a pound chopped pork, add half pound of butter, six eggs, twelve ounces of bread, salt, pepper, mushrooms and sweet herbs; mix well. Oysters, chestnuts or apples can be used if desired. After a turkey is stuffed it should be tied two or three times with twine; not too tight, if for roasting. If boiled, it should be wrapped in a towel. Put a little water in the pan, a Aw slices of bacon, on top.. It will take three hours to roast, and should be basted often. If boiled, put on with cold water, laying the carcass at the bottom; must boil three hours. When done, take out and press between two boards, so it will lay flat in the jelly.. JELLY FOR FOWLS AND GAME. CALF'S FOOT JELLY. Get three or four knuckles of veal; also four feet and one head; wash well and set on fire with four gallons of cold water, half ounce of whole pepper, two ounces of salt, two onions, two bay leaves, one carrot, one stalk of celery; boil all day, adding hot water when necessary; boil down to about five quarts, strain into a stone jar; let it stand over night. Next day skim all the fat off. If the jelly is stiff enough, it can be used, if not, [44]