Get a marrow bone from the butcher broken so that you can take out the marrow in pieces : soak these awhile in cold water, then lay them on buttered linen, roll them up, secure the rolls with twine, and poach them gently over a low fire for twenty-five minutes ; take them out and let them get cold. When required cut the twine, unfold the linen, and take out the marrow, it will be cold and firm ; cut it into quarter-inch squares, arrange these on a few prepared toasts, season with salt and pepper, brush over with melted glaze, and put them in a hot oven till thoroughly heated✪ Beef-Marrow Toasts, serving immediately. MENU XX. {August or September.) Potage fausse tortue. Filets de sole d la Orly. Cdtelettes k la Dubois. Grouse r6tL "Victoria pudding.” Ramequins. Procure for this half a calf’s head. Bone it, break up the bones, keeping the meat intact, and putting the brain to soak in cold water. Blanch the \imk turtle for ten minutes in boiling water, then drain and cool it. Choose a small stock- pot, put four ounces of clarified beef dripping into it, one pound of gravy beef and one pound of veal stock-meat cut into squares, six ounces of chopped lean uncooked bacon, the same weight of onion finely minced, and one of celery, fry till taking colour, then moisten with two quarts of common stock, adding half an ounce of salt, a dozen peppercorns, and a good bunch of mixed herbs — marjoram, thyme, and basil. Bring slowly to the boil, skimming carefully, and then put in the calf’s head, the bones slightly browned meanwhile in the oven, and four ounces each of turnip✪ Victoria Pudding and carrot ; let boiling return after this addition of extra ingredients, but immediately afterwards reduce the temperature to gentle simmering, which continue 92 FILLETS OF SOLE IN BATTER. 93 for three hours. Now strain off the broth, setting the head in the larder under a weight. Take a quart of the broth for to-day’s soup, and save the rest for a dish with the head to-morrow. When cold take off the fat, and clarify with ten ounces of raw beef, as explained in the appendix, strain and serve with a few pieces of the gelatinous part of the head cut into inch squares. A dessert-spoonful of marsala is a correct addition to turtle soups, whether clear or thick, and it is customary to hand round a quartered lemon with the former. N.B. — After soaking the brain for an hour, and it is white and clean, put it into a stewpan with three gills of water, a tablespoonful of vinegar, and half a salt- spoonful of salt ; simmer for twenty-five minutes, and then drain and put it away for use with the head. In this case you fillet the sole, making fillets about three inches long and one and a half across. Marinade these as advised for mackerel fillets in Menu xix., dry them on a cloth, flour 2. ^ them, and then dip them m frying batter, frying them in plenty of hot fat till of a nice golden colour. Then drain and dry them, serving the fillets piled upon a hot napkin, and dusted over with salt. A nice sauce may be easily made in this way. Break up all the bones and trimmings of the sole, and with them make half a pint of good fish broth ; thicken this with half an ounce of butter and half an ounce of flour in the usual manner, stir in cut up small a tomato weighing four ounces, boil up with the sauce, season with pepper and salt, and pass the whole through a 94 FIFTY DINNERS.

AI-modernized reading of the original text

Get a marrow bone from the butcher broken so that you can take out the marrow in pieces : soak these awhile in cold water, then lay them on buttered linen, roll them up, secure the rolls with twine, and poach them gently over a low fire for twenty-five minutes ; take them out and let them get cold. When required cut the twine, unfold the linen, and take out the marrow, it will be cold and firm ; cut it into quarter-inch squares, arrange these on a few prepared toasts, season with salt and pepper, brush over with melted glaze, and put them in a hot oven till thoroughly heated, serving immediately. MENU XX. {August or September.) Potage fausse tortue. Filets de sole d la Orly. Cdtelettes k la Dubois. Grouse r6tL "Victoria pudding.” Ramequins. Procure for this half a calf’s head. Bone it, break up the bones, keeping the meat intact, and putting the brain to soak in cold water. Blanch the mock turtle for ten minutes in boiling water, then drain and cool it. Choose a small stockpot, put four ounces of clarified beef dripping into it, one pound of gravy beef and one pound of veal stock-meat cut into squares, six ounces of chopped lean uncooked bacon, the same weight of onion finely minced, and one of celery, fry till taking colour, then moisten with two quarts of common stock, adding half an ounce of salt, a dozen peppercorns, and a good bunch of mixed herbs — marjoram, thyme, and basil. Bring slowly to the boil, skimming carefully, and then put in the calf’s head, the bones slightly browned meanwhile in the oven, and four ounces each of turnip and carrot ; let boiling return after this addition of extra ingredients, but immediately afterwards reduce the temperature to gentle simmering, which continue FILLETS OF SOLE IN BATTER. for three hours. Now strain off the broth, setting the head in the larder under a weight. Take a quart of the broth for to-day’s soup, and save the rest for a dish with the head to-morrow. When cold take off the fat, and clarify with ten ounces of raw beef, as explained in the appendix, strain and serve with a few pieces of the gelatinous part of the head cut into inch squares. A dessert-spoonful of marsala is a correct addition to turtle soups, whether clear or thick, and it is customary to hand round a quartered lemon with the former. N.B. — After soaking the brain for an hour, and it is white and clean, put it into a stewpan with three gills of water, a tablespoonful of vinegar, and half a saltspoonful of salt ; simmer for twenty-five minutes, and then drain and put it away for use with the head. In this case you fillet the sole, making fillets about three inches long and one and a half across. Marinade these as advised for mackerel fillets in Menu xix., dry them on a cloth, them, and then dip them m frying batter, frying them in plenty of hot fat till of a nice golden colour. Then drain and dry them, serving the fillets piled upon a hot napkin, and dusted over with salt. A nice sauce may be easily made in this way. Break up all the bones and trimmings of the sole, and with them make half a pint of good fish broth ; thicken this with half an ounce of butter and half an ounce of flour in the usual manner, stir in cut up small a tomato weighing four ounces, boil up with the sauce, season with pepper and salt, and pass the whole through a

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Beef-Marrow ToastsVictoria Pudding

Fifty dinners