Cut the turkey and the tongue into small equal pieces, melt in a saucepan the butter, stir into it one ounce of the flour, and add to this by degrees the milk and stir all until boiling. When boiling, allow the mixture to cook for two minutes, when the saucepan must be drawn aside from the fire, and the turkey and tongue thrown into it. ^g ENTREMETS, Season all now with the pepper and salt, add to it the nutmeg, and turn the entire contents of the saucepan out upon a plate and allow it to become cold. While this is cooling put into a bowl three ounces of the flour, pour into the centre thereof a dessert spoonful of salad oil, and throwing over this the gill of tepid water, beat all well together. Place upon a plate the white of egg and whip it to a very stiff froth, mix the egg lightly with the contents of the bowl, exercising care not to break the froth, after which the bacon must be sliced very thinly and cut into pieces about three inches square. When the turkey and tongue compound has grown very cold roll a little of it into each piece of bacon, then dipping each little bacon-roll into the batter in the bowl, drop them into hot clarified fat of which there should be' enough to cover them, and fry for ^yt minutes. Drain them when- done upon a sheet of kitchen paper pile them high upon a hot napkin and serve garnished with sprigs of parsley. Notes — By tepid water is meant two part of cold and one part of boiling water. When hot clarified fat is not convenient lard may be substituted for this as for other frying purposes. Oiirry "with boiled rice. — Two pounds of veal, two ounces of butter, one Bermuda onion, two dessert spoonfuls of curry-powder, one apple, three gills of stock, two tablespoonfuls of cream, one-half of a lemon, one-half teaspoonf ul of salt. First melt the butter in a small saucepan and add to it the onion very finely chopped. With an iron spoon toss' CURRY WITH BOILED RICE✪ Curry with Boiled Rice. 79 the onion about in the pan until it comes to a pale brown color, then strain from it the butter, and put the onion aside upon a plate until it is required. Return the butter to the saucepan and when again hot throw into it the veal which first must have been cut into small square pieces. Brown the meat well upon all sides and when this is done, stir in the curry-powder, and draw the saucepan aside from the fire. Dry then in a towel the apple and ^ate it with a car- rpt-grater over the veal in the sauce-pan. Return the saucepan to the fire, add to its contents the salt and the stock, stir all until boiling and then put in the browned onion. After the onion has been thrown in draw the saucepan again aside from the blaze of the fire and leave all to sim- mer, uncovered, for two hours for the purpose of reduc- ing the sauce. Just before ready for serving, stir in the cream, squeeze: over it the lemon- juice and dish up at once. This should be served with boiled rice which must be prepared as follows : Take three-quarters of a pound of dry rice, and put- ting it into a strainer, wash thoroughly with running water. When washed throw the rice into a large sauce- pan two-thirds filled with boiling water, into which has been put a dessert spoonful of salt. Cover the saucepan tightly until the water boils up, when the lid should be taken off and the rice left to boil very rapidly for fifteen minutes. At the end of fifteen minutes, take out of the pan a kernel of the rice and if it fiours by rubbing between the thumb and finger, it is sufficiently cooked but if not yet done — ^the length of time required depending upon 9o ENTREMETS, whether the grain be or bie not freshly gathered, it must be kept boiling a few minutes longer, keeping in mind the fact that rice must be boiled quickly, otherwise it will be transformed into a starchy jelly.

AI-modernized reading of the original text

Cut the turkey and the tongue into small equal pieces, melt in a saucepan the butter, stir into it one ounce of the flour, and add to this by degrees the milk and stir all until boiling. When boiling, allow the mixture to cook for two minutes, when the saucepan must be drawn aside from the fire, and the turkey and tongue thrown into it. Season all now with the pepper and salt, add to it the nutmeg, and turn the entire contents of the saucepan out upon a plate and allow it to become cold. While this is cooling put into a bowl three ounces of the flour, pour into the centre thereof a dessert spoonful of salad oil, and throwing over this the gill of tepid water, beat all well together. Place upon a plate the white of egg and whip it to a very stiff froth, mix the egg lightly with the contents of the bowl, exercising care not to break the froth, after which the bacon must be sliced very thinly and cut into pieces about three inches square. When the turkey and tongue compound has grown very cold roll a little of it into each piece of bacon, then dipping each little bacon-roll into the batter in the bowl, drop them into hot clarified fat of which there should be' enough to cover them, and fry for three-quarters of a minute. Drain them when- done upon a sheet of kitchen paper pile them high upon a hot napkin and serve garnished with sprigs of parsley. Notes — By tepid water is meant two part of cold and one part of boiling water. When hot clarified fat is not convenient lard may be substituted for this as for other frying purposes. Curry with boiled rice. — Two pounds of veal, two ounces of butter, one Bermuda onion, two dessert spoonfuls of curry-powder, one apple, three gills of stock, two tablespoonfuls of cream, one-half of a lemon, one-half teaspoonf ul of salt. First melt the butter in a small saucepan and add to it the onion very finely chopped. With an iron spoon toss' CURRY WITH BOILED RICE. the onion about in the pan until it comes to a pale brown color, then strain from it the butter, and put the onion aside upon a plate until it is required. Return the butter to the saucepan and when again hot throw into it the veal which first must have been cut into small square pieces. Brown the meat well upon all sides and when this is done, stir in the curry-powder, and draw the saucepan aside from the fire. Dry then in a towel the apple and grate it with a carrot-grater over the veal in the sauce-pan. Return the saucepan to the fire, add to its contents the salt and the stock, stir all until boiling and then put in the browned onion. After the onion has been thrown in draw the saucepan again aside from the blaze of the fire and leave all to simmer, uncovered, for two hours for the purpose of reducing the sauce. Just before ready for serving, stir in the cream, squeeze over it the lemon-juice and dish up at once. This should be served with boiled rice which must be prepared as follows : Take three-quarters of a pound of dry rice, and putting it into a strainer, wash thoroughly with running water. When washed throw the rice into a large saucepan two-thirds filled with boiling water, into which has been put a dessert spoonful of salt. Cover the saucepan tightly until the water boils up, when the lid should be taken off and the rice left to boil very rapidly for fifteen minutes. At the end of fifteen minutes, take out of the pan a kernel of the rice and if it fiours by rubbing between the thumb and finger, it is sufficiently cooked but if not yet done — ^the length of time required depending upon whether the grain be or be not freshly gathered, it must be kept boiling a few minutes longer, keeping in mind the fact that rice must be boiled quickly, otherwise it will be transformed into a starchy jelly.

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