Berridge House recipe book

3 oz. butter, bouquet of herbs, i onion, veal forcemeat. Method. — Cut steak into strips. Place a little forcemeat on each, roll up and fasten with string. Skin, paunch, and wipe the hare. Cut in joints. Fry quickly in butter. Place in a stew jar, add the onion and flavourings. Rinse out frying-pan with stock, pour on to hare. Cover closely down. Place in tin of boiling water and cook gently from two to three hours (if tender, two hours should be sufficient) . Strain off gravy. Remove onion and flavourings. Thicken with flour. Add blood and the wine. Arrange nicely on a dish, removing string. Place forcemeat balls and croutes of red currant jelly round. Make into small balls. Bake on a tin in hot fat, basting constantly till golden-brown (about twenty minutes). Forcemeat 4 oz. breadcrumbs, \ teaspoonful of thyme, 2 oz. chopped suet, egg to bind, i tablespoonful of chopped parsley, | tablespoonful of salt, pepper. Croutes i tablespoonful of red currant jelly, i tablespoonful of water. Melt together, add 2 oz. glace cherries (cut in two) . When quite hot, pile on rounds of fried bread. H LESSON XXIV Clear Soup 2 lb. shin of beef, \ lb. knuckle of veal or chicken bones, 1 lb. raw ham, 2 quarts of cold water, bunch of herbs, | teaspoonful of salt, 6 cloves, 2 sticks celery, 2 small carrots, 2 onions, fried a dark brown in 2 oz. butter (rather less), \ small turnip. Method. — Cut the meat and ham into small pieces, removing fat and marrow. Place in the cold water. Add salt. Bring very slowly to the boil. As it comes through, remove scum. Simmer for three hours. Add onions, drained well, and vegetables cut up, also herbs. Simmer two hours longer. Strain. When cold, remove fat and clear with 2 whites, | lb. shredded gravy 2 shells, beef, to each quart of stock. To clear. — Warm stock. If any fat is seen on surface remove it with paper. Season. Whisk whites. Have shells washed and crushed. Whisk them in along with gravy beef till stock is nearly simmering. Stop whisking and allow it to boil up. Simmer gently for ten minutes. Allow to settle. Pour some boiling water through soup cloth. Pour water away, and carefully pour soup through. If cloudy at all, repeat, pouring it through cloth till clear. Reheat. Add garnish - If wine is added, pour it through doth also. Lemon Jelly 4 lemons, if pints of water, 1 gill sherry, 2 oz. gelatine, f lb. of loaf sugar, Method. — Place water, sugar, and gelatine in a pan (previously scalded). Stir till gelatine is melted. Wipe lemons. Peel very thinly. Add rinds and juice. Whisk whites to a stiff froth, and whisk well into jelly. Bring to boil. Boil well up. Simmer ten minutes. Settle. Pour through prepared bag. Add sherry. Repeat till clear. N.B. — Do not wait till all the jelly has run through each time. Mould when cool. 2 whites and shells, 2 or 3 inches cinnamon stick may be added if liked. Aspic Jelly 2\ oz. gelatine, i quart of water, 1 dessertspoonful of salt, 2 bayleaves, 2 sticks celery, | teacupful of brown vinegar, io peppercorns, 2 teaspoonsful of tarragon vinegar, io allspice berries, juice of i lemon, 2 onions, piece of carrot, 2 shells, 2 whites. Method. — Dissolve gelatine in water. Add all ingredients. Clear in usual way with whites and shells. Pour through cloth or jelly-bag. Use when cool. TOO LESSON XXV