The encyclopaedia of practical cookery

As regards the bean, we may accept with discreet reservation the explanation offered by Kettner. “ It means a snail. There has been a peculiar tendency to designate this kind of bean in a simile. The ancients called it Pliaseolus — a little boat, and Linnaeus has fixed this for the name of the tribe. We in England call it a kidney - bean, and the Portuguese called one of its varieties a caracol, or snail ; the Italians, a caraco or caracolla. This is the word which the French have transfigured into haricot, and have allotted to the species.” See Mutton, Beans, &c. HARLEQUIN CAKE. — See Cakes. HARSLET. — See Haslet. HARTSHORN.— The shavings of stag’s horn, which may be obtained from turners. They are said to yield a very nutritious jelly ; but the nutritive qualities are much exaggerated, and originated in an exploded belief that the condition of the body was influenced by the hard and enduring quality of the Hart’s horn. A few receipts are appended. Hartshorn Creams. — Put Jib. of Hartshorn shavings and 3 pints of water in a stewpan, and boil till reduced to J pint. Strain through a jelly-bag, add to this 4oz. of powdered white sugar and 1 pint of cream, give it another boil, and put Fig. 941. Hartshorn Creams. it into cups to cool. When quite cold, turn the creams out, put them on a dish, stick some blanched almonds cut lengthwise into strips on the top of each, and serve sugar and white wine with them. See Fig. 941. Hartshorn — continued. Hartshorn Jelly. — (1) Put Jib. of Hartshorn shavings in a preserving-pan with 2qts. of water, and boil slowly until the liquor is reduced to half its former quantity. Strain through a fine hair sieve, return it to the pan with the thinly-pared rinds of three oranges and two lemons, and boil again for a shoi't time. Move it off the fire, let it cool a little, then mix in the juice of the oranges and lemons, Jib. of crushed loaf sugar, and the well-whisked whites of six eggs. Boil the jelly three or four times without stirring, then strain it through a jelly-bag, and pour into glasses or jars. When cold, cover first with brandied papers, then with wet parchment, and keep them in a cool cupboard. (2) Put Jib. of Hartshorn shavings into a saucepan with Jgall. of water, and boil over a brisk fire until it is reduced to 1 pint. Add the juice of a lemon and sugar to taste. Pass it through a very fine strainer or jelly-bag into a mould, and let it set ; then turn out and serve ; or proceed as for No. 1. (3) Put into a saucepan Joz. each of rice, sago, pearl barley, powdered cinnamon, and Hartshorn shavings, pour in 1J teacupfuls of water, and let the whole simmer very gently until dissolved. Next pour the jelly into a mould, and leave it until cold. It can afterwards be mixed with wine, brandy, or milk. HARVEY’S SAUCE. — See Sauces. HASH.— This word originates with the French liacher — to chop into small pieces ; but use has extended its meaning in this country to a sort of stew compounded of chopped meat and vegetables which have already been cooked. Some excellent receipts for Hashes will be found under various headings.