Fifty dinners

LEEDS UNIVERSITY LIBRARY Classmark: COOKERYI The University Library Leeds <s ERY r . (/■'A -f 4' Digitized by the Internet Archive in 2015 https://archive.org/details/b21527076 <£? - m !'•' A. BY KENNEY HERBERT (“ IFj'veni ”) “"Cordon Rouge," author of "Fifty Breakfasts,” “ COMMONSENSE COOKERY," ETC. EDWARD ARNOLD 37, BEDFORD ST., W.C. New York: 70, FIFTH AVENUE INTRODUCTION. Encouraged by the success of “ Fifty Breakfasts," I have tried to compile in like manner a series of “ Fifty Dinners.” The proportions given have been carefully allotted to meet the requirements of parties of four, the dinners being essentially of the homely or domestic type. All information necessary to work the Menus out will be found in the little volume itself, and with slight consideration alterations can obviously be made to suit individual tastes and more important occasions, by reductions, transfers, or additions, according to circumstances. A few menus for fish dinners have been introduced, an idea for one of vegetables is given, and throughout the object has been, while describing dishes that are either new or cooked in a new manner, to keep all well within the margin of reasonable economy. London, July 1, 1895. A. K.-H. MENU I. (January or February.^ Potage d’abatis de volaille. Darne de fletang aux moules. Dinde, sauce aux amandes. Pain de fraises. Canap6s ^ la Yarmouth, One shilling’s-worth of giblets should be ordered for this soup which must not be mistaken for the ordinary one made of duck or goose giblets. First pick and scald the giblets carefully, omitting the livers, which, if cooked separately, will gibkt soup. come in for a nice savoury toast at some future meal. Next turn the giblets out upon a board, and chop them up into small half-inch pieces, as much the same size as can be. Put these into a four-quart stewpan with a large saltspoonful of salt and half one of mignonette pepper ; pour in cold water enough to cover them well (about three pints) ; set over a low fire and bring slowly to the boil, the vessel uncovered, skimming from time to time, and adding once or twice, as it may appear necessary, half a small coffeecupful of cold water to check boiling and accelerate the rising of the scum. When the surface is clear increase the heat somewhat, permit the liquid to boil, putting in, already washed and cut up, five ounces each of onion, turnip, carrot, and leeks, an ounce of celery, a bunch of parsley, and 2 I a muslin bag containing a dessert-spoonful of dried sweet herbs. Let the broth remain boiling for five minutes; then reduce the heat to simmering, and let this continue for three hours. After that the broth should be strained from the giblets into a bowl, and allowed to get cold, when it should be carefully skimmed. If in the early stage all scum was carefully removed the broth will be found quite clear enough to serve. This can be garnished with vermicelli or spaghetti, grated Parmesan being handed round. The second boilings of the giblets will yield good stock for sauces and moistenings. A slice of halibut large enough for the party having been obtained, with a pennyworth of fish-cuttings, trim the former, putting any fin or bone Let the broth remain boiling for five minutes ; then reduce the heat to simmering, and let this continue for three hours. After that the broth should be strained from the giblets into a bowl, and allowed to get cold, when it should be carefully skimmed. If in the early stage all scum was carefully removed the broth will be found quite clear enough to serve. This can be garnished with vermicelli or spaghetti, grated Parmesan being handed round. The second boilings of the giblets will yield good stock for sauces and moistenings. A slice of halibut large enough for the party having been obtained, with a pennyworth of fish-cuttings, trim the former, putting any fin or bone 2. Piece of jjg removed with the cuttings into hdllbut with . - , r 1 r 1