Myra's cookery book

lake away every particle of skin, chop, and pound with the veal to a perfectly smooth paste. 3-- Bread crurnbs j lb. ... Choose stale bread and grate fine. Put the bread crumbs in to soak i hour. 4... Boiling cream or veal gravy i pint ... 5-” • » • . • • ••• Squeeze the crumbs and then dry them over the fire. 6... Pound them alone in a mortar. 7... ... ... Add the meat gradually and continue pounding. 8... 2 Beat the yolks and the whites to- gether and add by degrees while pounding. T 74 MYRA'S COOKERY BOOK. QUENELLES, French forcemeat balls — {continued). Order. Ingredients. Quantities. Method. 9- Pepper, salt, nutmeg Add. 10... ... When well mixed and smooth, form into oblong balls with the spoon. II... Flour ... Sprinkle on the board and roll the quenelles in. 12... Boiling water ... Have ready a large saucepan full. 13... ... ... Throw in the quenelles one by one and boil for 3 minutes. 14... ••• ... ... ... Take them out and drain them. 15... Serve in mock-turtle soup or alone with rich gravy, or dip in egg and bread crumbs and fry as croquettes. Note. — Quenelles are also made of remains of cold fowl, game, or fish, and butter can be used in place of veal fat. In poaching quenelles it is well to cook one first to see that the mixture is of the right consistence. It should be light and yet firm ; if it is too heavy add the beaten white of an egg, if, on the contrary, it swells in the water and is limp when taken out, add a little milk to the mixture before poaching any more. 52.-CALFS LIVER FORCEMEAT. Order. Ingredients. Quantities. Method. I... Calf’s liver ... I lb. ... Cut in small pieces. 2... Lard ilb. ... Wash well and melt in a stewpan on a slow fire. 3— ... ... ... Put in the liver. 4... Salt, pepper... ... ... Add a good sprinkling of both. 5" Nutmeg ... Add, with allspice if liked. 6... Bay leaves ... I or 2 ... Add. 7... Stir well over the fire for about 4 minutes. 8... .*• ... Let it get cold then pound in a mortar and press through a sieve. PASTRY. 275 SECTION XIII.— PASTRY. ON MAKING PASTRY. As the heat of your oven must be regulated by what you intend to bake, the following rules should be carefully attended to : — 1. Light paste requires a moderate oven, but not too slow, as that will deprive it of the light appearance it should have, and too quick an oven will catch and burn it, without giving it time to rise. 2. Tarts that are iced require a slow oven, or the ice will be brown before the paste is properly baked. 3. Raised pies must have a quick oven, and be well closed up, or the pie will fall in at the sides ; and it should have no water put in till just before you put it in the oven, or the crust will look sodden. l.-CRISP PASTE FOR TARTS. 1. Mix I oz. of loaf sugar beaten and sifted, with i lb. of fine flour, aiid make into a stiff paste with a gill of boiling cream or milk. 2. Work 3 oz. of butter into it. 3. Roll it very thin and make your tarts or pie-crust. 4. Ice your paste by beating the white of an egg a little, and rubbing it over the paste with a feather. 2.-RICH PUFF PASTE. 1. Rub a pound of butter very fine into a quarter of a peck of flour. 2. Make it into a light p-aste with cold water, just stiff enough to work it.