Leave the remaining stock to simmer for another couple of hours, adding a pint of warm water and the meat used for clarifying the clear soup. Then strain off into a bowl for use the next day. Skin and make an incision along the backbone on the under or dark side of the sole, from and up to within an inch of the head and tail ; slip a knife under the flesh on each side of the ia*Coib°ri cut, and loosen it from the bones ; snip the backbone with a pair of nippers in three or four places to facilitate its removal afterwards ; then egg and bread-crumb the fish with finely sifted crumbs, given in Menu x. 1 soup (i.) for four one This will give clear i- House- day, and the thick 62 FIFTY DINNERS. and fry it in plenty of fat, with the side bearing the incision uppermost. The edges of this will curl out- wards in the process of frying, and the opening thus made should be filled at the time of serving with an ounce of maitre d' hotel butter, the sole being sprinkled with fine salt. While the fish is being drained, after the frying, the backbone should be removed care- fully, and the butter, ready melted, poured into the cavity. Choose a nice piece of the best end of neck of mutton ; have the chine-bone sawn off, and shorten the longer bones to give the little joint a 3. Neck of i^eat, square appearance. Any excess of mutton with , ^ . salsify. fat should be removed by passing the knife under the skin, which should be secured by skewers afterwards ; but it is better to select a piece that does not require that operation. Wrap the neck in buttered paper and proceed to roast it ; baste frequently, remove the paper during the last few minutes for the process of browning, and serve on a very hot flat dish divided into cutlets, which, brushed over with melted glaze, should be arranged so as to overlap one another with plenty of good brown gravy, separately prepared, in a boat and this garnish : — Select the nicest roots of a bundle of salsify. The only kind to be got ordinarily, by the way, is the white variety ; this is a pity, for the black (scorsontrc) is the finer vegetable of the two. Wash them well, scrape off the skin, and throw them one by one into a bowl of cold water, with a spoonful of vinegar ; when all are done, drain, and dry them with a cloth. Have OMELETTE WITH RUM. 63 ready on the fire a two-quart stewpan, with plenty of boiling water, put in the salsify, and with it a table- spoonful of flour and half an ounce of salt ; as soon as the roots are tender take the vessel from the fire, drain the salsify, cut the roots into inch lengths, put them into a saucepan, moisten with sauce Mtlanaisc, and keep the garnish thus prepared in the bain-marie till required. Any nice white sauce flavoured well with grated Parmesan or Gruyfere, and enriched with the yolk of an egg, may be used for the moistening. Salsify thus cooked may be served as an entremets de legumes. ✪ Omelette with Rum

AI-modernized reading of the original text

Leave the remaining stock to simmer for another couple of hours, adding a pint of warm water and the meat used for clarifying the clear soup. Then strain off into a bowl for use the next day. Skin and make an incision along the backbone on the under or dark side of the sole, from and up to within an inch of the head and tail ; slip a knife under the flesh on each side of the Colbert cut, and loosen it from the bones ; snip the backbone with a pair of nippers in three or four places to facilitate its removal afterwards ; then egg and bread-crumb the fish with finely sifted crumbs, given in Menu x. 1 soup (i.) for four one This will give clear i- House- day, and the thick and fry it in plenty of fat, with the side bearing the incision uppermost. The edges of this will curl outwards in the process of frying, and the opening thus made should be filled at the time of serving with an ounce of maitre d' hotel butter, the sole being sprinkled with fine salt. While the fish is being drained, after the frying, the backbone should be removed carefully, and the butter, ready melted, poured into the cavity. Choose a nice piece of the best end of neck of mutton ; have the chine-bone sawn off, and shorten the longer bones to give the little joint a 3. Neck of i^eat, square appearance. Any excess of mutton with , ^ . salsify. fat should be removed by passing the knife under the skin, which should be secured by skewers afterwards ; but it is better to select a piece that does not require that operation. Wrap the neck in buttered paper and proceed to roast it ; baste frequently, remove the paper during the last few minutes for the process of browning, and serve on a very hot flat dish divided into cutlets, which, brushed over with melted glaze, should be arranged so as to overlap one another with plenty of good brown gravy, separately prepared, in a boat and this garnish : — Select the nicest roots of a bundle of salsify. The only kind to be got ordinarily, by the way, is the white variety ; this is a pity, for the black (scorsontrc) is the finer vegetable of the two. Wash them well, scrape off the skin, and throw them one by one into a bowl of cold water, with a spoonful of vinegar ; when all are done, drain, and dry them with a cloth. Have OMELETTE WITH RUM. ready on the fire a two-quart stewpan, with plenty of boiling water, put in the salsify, and with it a tablespoonful of flour and half an ounce of salt ; as soon as the roots are tender take the vessel from the fire, drain the salsify, cut the roots into inch lengths, put them into a saucepan, moisten with sauce Mtlanaisc, and keep the garnish thus prepared in the bain-marie till required. Any nice white sauce flavoured well with grated Parmesan or Gruyfere, and enriched with the yolk of an egg, may be used for the moistening. Salsify thus cooked may be served as an entremets de legumes.

Records on this page

Omelette with Rum

Fifty dinners