mussels. ^ stewpan, with a saltspooniul of salt ; cover with cold water, bring slowly to the boil, then add three ounces of onion, one of celery, a bunch of parsley, an allowance of herbs, and mignonette pepper, and simmer until a good fish broth has been obtained. Strain this off into a bowl. Next take one and a half dozen mussels, having chosen small ones, scrape the shells and scrub them, changing the water several times till all sand and grit are removed. When clean lay them in a roomy with four ounces of onion, one ounce of coarsely cut parsley, a salt- spoonful of salt, and half that quantity of pepper, half a pint of the broth, and half a pint of chablis or sauterne ; set on the fire and stir the mussels occasion- ROAST TURKEY. 3 ally ; when they open they are done. Remove the pan at once or they will be tough, take them out of the shells, dip them in lukewarm water, drain, remove their beards, and keep them ready while you cook the fish. Strain off all the liquid in the pan into a bowl. Now wash out the pan, put into it sufficient broth — including that in which the mussels were cooked — to cover the fish ; bring this to the boil, lay the slice of halibut in it, maintain the boiling for a minute, and then simmer gently till the fish is tender, when drain it from the broth and set it on a drainer covered with a hot cloth while you complete the sauce : — Put into a stewpan an ounce of butter, mix with it by degrees over a low fire an ounce of flour, stir for five minutes, and then add the broth in which the fish was poached, let it boil once, pass through the hair sieve, add two yolks of eggs, a tablespoonful of finely minced parsley, and the mussels ; serve the fish garnished with parsley and lemon, and the sauce in a boat. Choose a small hen turkey. Truss it at home, setting all the giblets at once to make broth, but leaving the liver inside it. Let a blanched , . , , . . , , 3- Roast hen onion, wrapped in bacon, be put inside the uu key with carcase, and sew up the vent ; stuff with al»‘ond carefully made veal or chestnut stuffing, and of course, have the roasting done in front of the fire, the breast barded with bacon, and the whole wrapped in well-buttered paper. Remove these cover- ings during the last ten minutes for the browning, and serve the bird on a very hot dish garnished with watercress, with brown gravy and this sauce : — U 4 FIFTY DINNERS. Take two ounces of Jordan almonds weighed after the scalding and removal of the skins, dry in front of the fire, chop them up as finely as possible, Almond getting a mince about as small as coarse oatmeal, empty this upon a small sautF^din in which half an ounce of butter has just been melted : stir over a low fire patiently till the almond grains turn a pale brown, then mix in half an ounce of flour, blend well, and add two gills of giblet broth, seasoning with a pinch of sugar, half a saltspoonful of mace, and the same of salt if required✪ Poached Halibut with Sauce ; after bringing to the boil put the sauce into the bain-marie without straining, and on the point of serving stir into it a tablespoonful of good cream.

AI-modernized reading of the original text

mussels. ^ stewpan, with a saltspooniul of salt ; cover with cold water, bring slowly to the boil, then add three ounces of onion, one of celery, a bunch of parsley, an allowance of herbs, and mignonette pepper, and simmer until a good fish broth has been obtained. Strain this off into a bowl. Next take one and a half dozen mussels, having chosen small ones, scrape the shells and scrub them, changing the water several times till all sand and grit are removed. When clean lay them in a pan with four ounces of onion, one ounce of coarsely cut parsley, a saltspoonful of salt, and half that quantity of pepper, half a pint of the broth, and half a pint of chablis or sauterne ; set on the fire and stir the mussels occasion- ROAST TURKEY. ally ; when they open they are done. Remove the pan at once or they will be tough, take them out of the shells, dip them in lukewarm water, drain, remove their beards, and keep them ready while you cook the fish. Strain off all the liquid in the pan into a bowl. Now wash out the pan, put into it sufficient broth — including that in which the mussels were cooked — to cover the fish ; bring this to the boil, lay the slice of halibut in it, maintain the boiling for a minute, and then simmer gently till the fish is tender, when drain it from the broth and set it on a drainer covered with a hot cloth while you complete the sauce : — Put into a stewpan an ounce of butter, mix with it by degrees over a low fire an ounce of flour, stir for five minutes, and then add the broth in which the fish was poached, let it boil once, pass through the hair sieve, add two yolks of eggs, a tablespoonful of finely minced parsley, and the mussels ; serve the fish garnished with parsley and lemon, and the sauce in a boat. Choose a small hen turkey. Truss it at home, setting all the giblets at once to make broth, but leaving the liver inside it. Let a blanched , . , , . . , , 3- Roast hen onion, wrapped in bacon, be put inside the uu key with carcase, and sew up the vent ; stuff with al»‘ond carefully made veal or chestnut stuffing, and of course, have the roasting done in front of the fire, the breast barded with bacon, and the whole wrapped in well-buttered paper. Remove these coverings during the last ten minutes for the browning, and serve the bird on a very hot dish garnished with watercress, with brown gravy and this sauce : — U Take two ounces of Jordan almonds weighed after the scalding and removal of the skins, dry in front of the fire, chop them up as finely as possible, getting a mince about as small as coarse oatmeal, empty this upon a small sauté-pan in which half an ounce of butter has just been melted : stir over a low fire patiently till the almond grains turn a pale brown, then mix in half an ounce of flour, blend well, and add two gills of giblet broth, seasoning with a pinch of sugar, half a saltspoonful of mace, and the same of salt if required ; after bringing to the boil put the sauce into the bain-marie without straining, and on the point of serving stir into it a tablespoonful of good cream.

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Poached Halibut with SauceAlmond SauceWhiting Soup

Fifty dinners