Cookery

dried, if necessary, but they must be slightly sealed just before they are wanted. Take out the meat, rub it over with fresh lard, then pack it into the bladders as tightly as possible, in suitable pieces of course ; tie up the ends very securely, put them in a large pan nearly filled with salted water and with some thyme, fennel, sage, bay-leaves, onions, and chives, and boil them uninterruptedly for two hours at least. To avoid the possible bursting of the skins during this process they may be pricked here and there with a fork. Beef spiced in this manner will keep good much longer than the fresh meat treated as above, and has, moreover, a good flavour. Potted Meat x. This is a very satisfactory provision to fall back upon, especially if the process be carefully carried out. The preliminary operations, whatsoever the meat may be, consist in covering the latter thickly with butter; put it into an earthenware pan, tie it down with strong paper, and bake it well. Drain off all the gravy, of which the smallest quantity, if not eliminated, will soon produce an unpleasant sourness ; pick off all skin, gristle, etc. Beef. — Rub six pounds or more of round of beef with half a pound of brown sugar and one ounce of saltpetre, let it lie for twenty-four hours in a pan, wash it, dry it with a cloth, season with a mixture of pounded mace and pepper and salt to taste, cut it into six or eight pieces, and put it into an earthenware jar with lumps of butter, bake it in a hot oven for three hours, trim off all hard surfaces, etc., mince and pound it in a mortar, add more mace and general seasoning, heat one pound of butter with some of the drained off gravy and some of the fat, and mix it as required to make the mince of suitable stiffness ; pound all till quite smooth, press it tightly into suitable jars, cover with clarified butter, and keep in a dry place. INDEX Allemande ,, oysters .. Barley soup Batter pudding . Beans, French Bechamel . Beef potted rolled sirloin of spiced tea Black butter sauce Blancmanger Bread and butter pudding 105 Breast of veal 84 Broth 46 Brown thickening 30 Brussels sprouts 69 Burnt flour soup 45 Butter thickening 30 Cabbage 67 ., red 69 Calves' brains 88 ,, head 87 „ heart 86 PAGE I " 32 I Calves’ liver ,, tongue Caramel ,, apples. Carp Carrots Cauliflower - - 51 ... 70 - 95 1 • » au gratin .. Cheese omelet .... 72 .. 46 •• 7 1 1 .. 1 13 Chestnut mould Children's pudding Chocolate souffle Clarified fat Cod .... 105 .... 103 Colouring 76 1 Consomme .. 1 1 8 Coulis Court bouillon • 75 I Cream sauce .116 1 Crecy soup Curry . 58 Custard . !■ 8 ,• almond ... 104 . 64 Cutlets, mutton Dandelions 69 Danish pudding 104 Desiccated vegetables 74 Driessauces 31 Ducks 99 Eels 55 „ rolled 55 Eggs 6t ,, fried 63 INDEX. Eggs in wine sauce 63 ,, scrambled 62 „ stuffed... 63 Egyptian pilaff 73 Endive 68 Entrecote 76 Espagnole 32 Essence (Maggi) 42, 44, 47 I PAGE Ice 13. Invalid beef tea 25. Italienne 33 K Kitchen utensils 17- F Fowls, baked 95 „ en casserole 96 „ en daube 95 „ fricasseed 97 „ roasted 94 Fresh ham g3 Fricandeau 83 Fried potatoes 64 „ skate 56 „ trout 5g Fruit blancmanger 108 -, to preserve 109 „ in vinegar m Larded pike 55, Larder 12