The encyclopaedia of practical cookery

Put some pears cooked in syrup, some preserved cherries and angelica into a stewpan, with 2 wineglassfuls each of Madeira and syrup at 30deg. (see Syrups), and when warm, turn them into the centre of the dish with the crusts round. Fig. 1123. Madeira Crusts. Boil \ pint of syrup at 36deg. and J pint of Madeira, pour it over the above, and serve. See Fig. 1123. Madeira Ice. — Grate the peel of two lemons hito a basin, strain in the juice, mix in 1½ pints of Madeira wine and ½ pint of syrup. Stir the mixture well, then turn it into a freezer packed hi pounded ice and salt, and work it until frozen. When sufficiently frozen, put the mixture in a mould, close it, and pack in pounded ice and salt for two hours. Before serving, dip the mould in warm water, wipe it, then turn the contents carefully out on to a fancy china or glass dish. Madeira Jelly. — (1) Make some good calf’s-foot jelly very thick ; after clarifying it, dissolve in lqt. of the jelly, while warm, and Joz. of gelatine ;' add J pint of Madeira, a wineglassful of brandy, and enough sugar to sweeten ; then cool it hi moulds, and serve cold. (2) Dissolve 3oz. of gelatine and Jib. of lump sugar in lqt. of water, then strain through a fine hair sieve. Mix f h pints of Madeira wine with the strained liquor, turn the whole into a tinned copper whipping-bowl packed in ice, and whip the jelly well. In about twenty minutes’ time remove the jelly from the ice, and whip it for ten minutes longer; if it lias become too firm, stand the bowl in a large basin of hot water, and whip it for another minute or so. When beaten to a stiff froth, pour the jelly into a mould, pack it in ice, and leave for an hour or two. When ready to serve, dip the mould in warm water to loosen the contents, then wipe the edges of the mould, and turn out the jelly. Madeira Julep. — Put a wineglassful each of Madeira wine and syr ip into a large glass, add a very little brandy, fill up with ice, arrange a little mint and a few slices of water melon on the top, sprinkle with caster sugar, and serve. Madeira Sauce. — (1) Well beat the yolks of six eggs, pour them into a lined stewpan, and mix in 3 table-spoonfuls of caster sugar, the grated rind and strained juice of one small lemon, and 2J wineglassfuls of Madeira wine. Whisk Madeira — continued. the mixture over the fire until of a thick yellow froth, then take it ott, and seiwe Avitli as little delay as possible. On no account must the sauce boil, or the eggs Avill curdle. (2) Put 1 1 table-spoonfuls of meat glaze into a small stevpan Avith 1 teaspoonful of Madeira, dust in a small quantity of coarse black pepper, and boil until reduced to a quarter of its original quantity. Put 2 table-spoonfuls of flour into a saucepan with loz. of butter, and stir over the fire Avitli a wooden spoon until nicely broAvned. Pour the reduced liquor gradually in Avith the browned butter, and let it boil gently for ten minutes, stirring at the same time ; then pass it through a fine hair sieve, and it is ready for serving.