Stew the trimmings, that is, the neck, gizzard, pinion
bones and feet of whatever poultry or game the gravy is
required for in half a pint of water, with a small onion,
and two slices of carrot or a small one, a little sugar and
salt, for an hour, and add half a tea-spoonful of Liebig
Company’s Extract of Meat ; thicken a trifle with corn
flour, about half a tea-spoonful.
GLAZE.
No. 7.
The reduction of any good stock to the substance of
liquid glue, and it is arrived at by boiling until it begins to
thicken ; when this commences it should simmer gently
until it is thick enough for use, which is when it drops
from the spoon like a thick syrup. When required for use
put the basin in which it has been placed in hot water to
warm.
No salt should be used in stock which is to be reduced
to glaze, as the reduction is great, and the salt does not
reduce with the stock.
STOCKS, ETC.
107
ASPIC JELLY.
No. 8.
Having broken into smallish pieces three pounds of
shin of beef (the marrow being extracted), four calves’ feet,
four pounds of knuckle of veal, wash them well and put them
in a stewpan with three carrots, two onions, a bunch of
parsley, and a gallon of water, boil it up and place it on
the side of the fire to simmer until reduced to half, skimming
the fat off it from time to time. Take it off the fire and
let it stand for some minutes, when strain it first through a
colander and then through a dinner napkin or rubber, and
let it get cold ; when cold remove all fat and grease as in
Stock (No. 1), and if necessary clarify by the following
process : Whisk the whites of two eggs in a pint of
water, warm up the jelly and pour it into it, stirring it
well in, allow it to boil a quarter of an hour, and strain
it through a jelly-bag. When it is clear, warm it up,
and flavour with two or three sprays of green tarragon,
and the juice of three or four lemons.
CHAPTER II.
SAUCES.
I WOULD remind my readers that three things are very
necessary in the successful making of good sauces.
1st. Great care.
2nd. That all white sauces in which eggs are used
must not boil after they are added, and when a thicken-
ing is made with flour and butter, the butter must be
first melted and the flour mixed in until quite smooth
before the water, milk, cream, or stock is added ; and
as it is of great importance that the milk should be good,
and the cream thick, I feel that I am doing my readers
a kindness in recommending them, when in London, to
obtain those articles from the “ Belgravia Dairy Company ; ”
Head Office, 2, Exhibition Road, South Kensington.
3rd. That all clear sauces should be the substance
of half-glaze so as not to run all over the dish, and that
they should be served in moderation. The proper sub-
stance should be arrived at by reducing, as in Glaze (No. 7),
but they can also be thickened by mixing in a little Brown
& Poison’s corn flour or arrowroot. These should be mixed
in a cup with a little stock quite smoothly before putting
into the sauce. If arrowroot is used, it must be stirred
until it thickens, and not allowed to boil. If corn flour is
used, it can be mixed well and then allowed to boil.
ALLEMANDE.
No. 9.
To a pint of White Stock (No. 3) add a pint of boiled
milk and an ounce of White Roux, stirring it until it
SAUCES.
109
Page 21
Presented as published in 1885. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation, not the original instructions.
AI-modernized reading of the original text
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Stew the trimmings, that is, the neck, gizzard, pinion
bones and feet of whatever poultry or game the gravy is
required for in half a pint of water, with a small onion,
and two slices of carrot or a small one, a little sugar and
salt, for an hour, and add half a tea-spoonful of Liebig
Company’s Extract of Meat ; thicken a trifle with corn
flour, about half a tea-spoonful.
GLAZE.
No. 7.
The reduction of any good stock to the substance of
liquid glue, and it is arrived at by boiling until it begins to
thicken ; when this commences it should simmer gently
until it is thick enough for use, which is when it drops
from the spoon like a thick syrup. When required for use
put the basin in which it has been placed in hot water to
warm.
No salt should be used in stock which is to be reduced
to glaze, as the reduction is great, and the salt does not
reduce with the stock.
STOCKS, ETC.
107
ASPIC JELLY.
No. 8.
Having broken into smallish pieces three pounds of
shin of beef (the marrow being extracted), four calves’ feet,
four pounds of knuckle of veal, wash them well and put them
in a stewpan with three carrots, two onions, a bunch of
parsley, and a gallon of water, boil it up and place it on
the side of the fire to simmer until reduced to half, skimming
the fat off it from time to time. Take it off the fire and
let it stand for some minutes, when strain it first through a
colander and then through a dinner napkin or rubber, and
let it get cold ; when cold remove all fat and grease as in
Stock (No. 1), and if necessary clarify by the following
process : Whisk the whites of two eggs in a pint of
water, warm up the jelly and pour it into it, stirring it
well in, allow it to boil a quarter of an hour, and strain
it through a jelly-bag. When it is clear, warm it up,
and flavour with two or three sprays of green tarragon,
and the juice of three or four lemons.
CHAPTER II.
SAUCES.
I WOULD remind my readers that three things are very
necessary in the successful making of good sauces.
1st. Great care.
2nd. That all white sauces in which eggs are used
must not boil after they are added, and when a thicken-
ing is made with flour and butter, the butter must be
first melted and the flour mixed in until quite smooth
before the water, milk, cream, or stock is added ; and
as it is of great importance that the milk should be good,
and the cream thick, I feel that I am doing my readers
a kindness in recommending them, when in London, to
obtain those articles from the “ Belgravia Dairy Company ; ”
Head Office, 2, Exhibition Road, South Kensington.
3rd. That all clear sauces should be the substance
of half-glaze so as not to run all over the dish, and that
they should be served in moderation. The proper sub-
stance should be arrived at by reducing, as in Glaze (No. 7),
but they can also be thickened by mixing in a little Brown
& Poison’s corn flour or arrowroot. These should be mixed
in a cup with a little stock quite smoothly before putting
into the sauce. If arrowroot is used, it must be stirred
until it thickens, and not allowed to boil. If corn flour is
used, it can be mixed well and then allowed to boil.
ALLEMANDE.
No. 9.
To a pint of White Stock (No. 3) add a pint of boiled
milk and an ounce of White Roux, stirring it until it
SAUCES.
109