The handy dictionary of cookery

Cook the gooseberries in a stone jar in the oven or on the hob. A jar is better than a saucepan. Allow one quart of fruit to a quarter of a pound of sugar. Green gooseberries need a little more, say two ounces more. Stew gooseberries one hour in the oven ; add a quarter of a pint of water. Other fruits have enough of juice. Wash well half a pound or half a pint of rice, put into saucepan containing one quart of water or milk ; rice always takes at least three times its bulk of water. Patna rice may boil twelve to seventeen minutes, Carolina about twelve. Boil quickly ; add a little bit of butter to prevent burning ; put into mould, let it cool, turn out, put fruit in the middle if using a mould with hole in centre, if not, put the fruit in a glass dish separately. Gravy for Game. Take the liver and giblets of any bird, wash them well, put them into cold water with a little salt, cook them slowly till soft ; pass them through a sieve, return it to the pan with one ounce of butter and some of the gravy, stir it over the fire till thick, season it highly, add a few drops of browning to make it a nice rich colour, and serve. Gravy for Roast Fowls, &c. Clean the giblets, put them into a saucepan with enough cold water to cover them, a little salt and pepper, three cloves, a small piece of turnip, carrot and onion, prepared; simmer all slowly two hours. Strain the gravy, add a little browning, and thicken with a tablespoonful of flour or rice flour ; boil up, and serve hot. Gravy Soup. Take one pound of good, lean, gravy beef, cut it up into small pieces, put it on the fire with two pints of cold water, bring it slowly to the boil, throw in half a teaspoonful of salt, remove the scum as it rises ; then add a piece of turnip, carrot, celery and onion, a few sprigs of flavouring herbs ; simmer all slowly three hours, strain it, remove any fat from the surface, season with pepper, salt, ketchup and Harvey’s sauce to taste ; serve hot. Green Pea Soup. Put into a pan two quarts of stock, one pint of peas, a slice of lean ham, two onions prepared and sliced, and one lettuce ; simmer one hour till the vegetables are tender ; add a little boiled spinach, or the shells of young peas may be boiled in the stock ; pass all through a sieve, return the soup to the pan with a lump of sugar and one pint of cooked green peas ; boil up at once, season, and serve hot. Grouse Pie. Take the grouse and wipe it thoroughly well with a clean dry cloth ; remove the head and neck, cut off the shaggy pieces from the legs, cut the bird in halves ; flour, pepper, and salt the inside and outside ; put two ounces of butter into a pan, let it get quite hot, and place the halves of the grouse