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

Simmer in two ounces butter twenty-four oysters, cool and chop fine, add four eggs, four ounces soaked bread, salt, pepper, a little powdered mace, parsley, juice of half a lemon, and boil in soup stock. Put one in the boiling soup stock to see if they hold together; if not, add a little flour. Use in oyster soups. BREAD DUMPLINGS. Put on the fire three ounces of butter, one gill of milk ; when boiling, add six ounces dry rubbed bread [21] crumbs, stir well ; when cold, add two or three eggs, salt and a little powdered mace. If for soup, boil in soup stock. OUNCE DUMPLINGS. One ounce of water, equal to three tablespoonfuls, one ounce butter ; when boiling, add one ounce of flour, stir well; when cold, add a little salt, two eggs; boil in water or fry in hot butter or lard. EGG DUMPLINGS. Beat well three eggs, add one gill of milk, enough sifted flour to make stiff batter, a little salt, drop into boiling water with a teaspoon, dip the spoon in the boiling water each time before taking up the batter, so they don't adhere to the spoon. If the batter is too stiff, they will not be light. SPATZEN. Beat three eggs, add half teaspoonful of salt, small pint of milk, add flour, beat well; when smooth, drop them from a plate with a knife into boiling salt water, strain dry and fry in butter, add a few bread crumbs. DUMPLINGS OF VEAL OR POULTRY. Cooked or raw meat can be used. Take one-half pound of lean veal chopped fine, two ounces butter, two eggs, two ounces soaked bread, salt and pepper. The whites of the eggs may be beaten separate to make them very light. Boil in soup or salt water. MARROW DUMPLINGS. Grate the crust of a roll, soak the balance, squeeze dry, add two ounces of flour, three eggs, salt, pepper and six ounces of marrow chopped fine, form into small balls and boil half hour in the soup. CALVES' LIVER DUMPLINGS (side dish). Three-fourths pound finely chopped liver, four ounces butter, five eggs, parsley, salt, pepper and onions, if agreeable, handful of dry bread crumbs, seven ounces of [22] soaked bread, drop into boiling water with a tablespoon, drain and fry in butter; pour over, when ready to take out, two beaten eggs, and let them get light brown. SUET DUMPLINGS. Chop two ounces of suet, add two eggs, one-quarter pound bread, salt and pepper, little parsely, drop in soup and boil ten minutes. REMAKES ON SAUCES, MAYONNAISE, AND GRAVIES. Meats, boiled or roasted, poultry or fish are not complete without sauce. Even vegetables should be finished with a sauce. The sauce should always be made after the me^jt is tender, skim off all the grease from the gravy, as it will always come on top and not combine with your other ingredients. Sauce should not be too thin and well flavored. Three distinct colors can be made, and as a rule white sauce is used for stewed meats, fish and oysters, yellow or light brown for veal or chicken, and brown sauce for roast meats and game Vinegar or wine can be used for sauces. All sauces should be strained before using. To make the sauce smooth, stir into it, after removing from the fire, the beaten yelk of an egg and a tablespoonful of water. Do not return to the fire or the egg will curdle.. Sauces should be served in a sauce bowl with the meats. Brown sauces can be colored with the sugar color. If you have soup stock, use it in preference to water. In boiling or stewing meat or poultry enough liquid should remain to make the sauce. PLAIN WHITE SAUCE FOR ASPARAGUS, ETC. Melt slowly one-half ounce of butter, add two tablespoonfuls of flour; when well mixed, add one-half pint soup stock, or the water from the vegetables, and season with pepper and salt. [23] CAPER SAUCE.