A pint and a half of good mutton broth having been made from a scrag end of the neck, strain, remove all fat, and thicken slightly with half an ounce of butter and half an ounce of flour. Pound four ounces of lean of cooked mutton to a paste, and pass it through a wire sieve ; add to it half its bulk of onion (cooked in the broth), which must be also passed through the sieve : mix the puree in a bowl, season it, and stir in the yolk of an egg beaten up with a dessert-spoonful of cream. Put the broth on the fire to heat up, pass the puree into it, stop just before boil- ing-point is reached, and serve ivith cro-fdons of fried bread. Take the two sides of a mackerel off the bones entire, thus forming two pieces. Marinade these (Menu xix.) and ultimately broil them over a clear fire. 7.. Mackerel Serve with a sauce made of half an ounce fenml sauce, of butter, half an ounce of flour, and half a pint of water or fish broth ; sharpened with reduced vinegar (a teaspoonful boiled down from a 144 CAKE C ROUTES WITH PINEAPPLE. 145 tablespoonful) flavoured with a dessert-spoonful of blanched and finely chopped fennel✪ Mackerel with Fennel Sauce, and finished with the yolk of an egg. Cut two spring chickens in halves, season them with pepper, salt, and powdered rosemary. Take a sauie- or fricandeau-^?a\ with high sides, butter it liberally with two and a half ounces of 3; SHms , 1 , 1 1 r 1 • 1 • • • chukeus ft la butter, lay the half chickens m it, putting fermih-e. round them a mince (three ounces each) of new carrots, turnips, and French beans, the same of onion, with a bouquet of herbs ; season over all with spiced pepper. Cover the pan closely, and keep over a low fire for five minutes. After that push the pan into the oven and cook for three-quarters of an hour without touching the vessel. Dish the birds sur- rounded with the vegetables, add to the liquid in the jrt^/tf-pan an ounce of melted glaze and a sherry-glass of chablis, mix, boil up, add a teaspoonful of minced tarragon, pour over the birds and serve, with a nice salad. Out of stale Madeira cake, cut neat rounds, two and a quarter inches in diameter and a quarter of an inch thick, fry a golden colour in butter, drain and dry them : stamp out of a preserved 4- Cake pineapple a similar number of rounds of ^pincapjie’’' the fruit a little thinner. Boil all the trim- mings with the syrup of the pineapple, and a glass of rum, strain, press out all moisture, and then reduce the syrup till it is nearly as thick as treacle. With this glaze the croiUcs and the pieces of fruit, and dish them II 146 FIFTY DINNERS. overlapping each other in a circle the centre filled with whipped cream✪ Pineapple Cake. Make six little cups in bouchee moulds with the paste given in Menu xvi. Heat them in the oven at the time required, and fill with this mixture : — S- Little Pound four fillets of anchovy with the patties with ,, , , i j i -i i i anchovy. yolks of four hard-boiled eggs and an ounce of butter till you have a paste ; season this with a dust of salt, mace, and Nepaul pepper, melt a quarter of an ounce of meat glaze, stir to it a tablespoonful of good broth, mix in the paste, moisten with sufficient broth to cause the mixture to come to the consistency of mayonnaise sauce, and when quite hot fill the cups, dusting grated Parmesan over them. ✪ Royale Custard

AI-modernized reading of the original text

A pint and a half of good mutton broth having been made from a scrag end of the neck, strain, remove all fat, and thicken slightly with half an ounce of butter and half an ounce of flour. Pound four ounces of lean of cooked mutton to a paste, and pass it through a wire sieve ; add to it half its bulk of onion (cooked in the broth), which must be also passed through the sieve : mix the puree in a bowl, season it, and stir in the yolk of an egg beaten up with a dessert-spoonful of cream. Put the broth on the fire to heat up, pass the puree into it, stop just before boiling-point is reached, and serve with croquettes of fried bread. Take the two sides of a mackerel off the bones entire, thus forming two pieces. Marinade these (Menu xix.) and ultimately broil them over a clear fire. 7.. Mackerel Serve with a sauce made of half an ounce of butter fennel sauce, of butter, half an ounce of flour, and half a pint of water or fish broth ; sharpened with reduced vinegar (a teaspoonful boiled down from a CAKE C ROUTES WITH PINEAPPLE. 145 tablespoonful) flavoured with a dessert-spoonful of blanched and finely chopped fennel, and finished with the yolk of an egg. Cut two spring chickens in halves, season them with pepper, salt, and powdered rosemary. Take a saucier fricandeau-pan with high sides, butter it liberally with two and a half ounces of 3; SHms , 1 , 1 1 r 1 • 1 • • • chukeus ft la butter, lay the half chickens m it, putting fermih-e. round them a mince (three ounces each) of new carrots, turnips, and French beans, the same of onion, with a bouquet of herbs ; season over all with spiced pepper. Cover the pan closely, and keep over a low fire for five minutes. After that push the pan into the oven and cook for three-quarters of an hour without touching the vessel. Dish the birds surrounded with the vegetables, add to the liquid in the braise-pan an ounce of melted glaze and a sherry-glass of chablis, mix, boil up, add a teaspoonful of minced tarragon, pour over the birds and serve, with a nice salad. Out of stale Madeira cake, cut neat rounds, two and a quarter inches in diameter and a quarter of an inch thick, fry a golden colour in butter, drain and dry them : stamp out of a preserved pineapple a similar number of rounds of the fruit a little thinner. Boil all the trimmings with the syrup of the pineapple, and a glass of rum, strain, press out all moisture, and then reduce the syrup till it is nearly as thick as treacle. With this glaze the croiUcs and the pieces of fruit, and dish them overlapping each other in a circle, the centre filled with whipped cream.. Make six little cups in bouchee moulds with the paste given in Menu xvi. Heat them in the oven at the time required, and fill with this mixture : — S- Little Pound four fillets of anchovy with the patties with ,, , , i j i -i i i anchovy. yolks of four hard-boiled eggs and an ounce of butter till you have a paste ; season this with a dust of salt, mace, and Nepaul pepper, melt a quarter of an ounce of meat glaze, stir to it a tablespoonful of good broth, mix in the paste, moisten with sufficient broth to cause the mixture to come to the consistency of mayonnaise sauce, and when quite hot fill the cups, dusting grated Parmesan over them.

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Mackerel with Fennel SaucePineapple CakeRoyale Custard

Fifty dinners