The housekeeper's guide to preserved meats, fruits, vegetables, &c

TOMATO CONSERVE.— Tomato con- serve is probably the most useful form in which tomatoes can be obtained. It is simply the pure pulp of tomatoes, without the addition of any other fla- vour whatever. Of course, the most common purpose for which tomato con- serve is used is to make ordinary tomato sauce. This is made by boiling some of the conserve of tomato in a stewpan, with a little raw ham cut into small pieces, one or two chilies, a couple of bay-leaves, and a little thyme. These should first be fried with a little butter till brown, and then the tomato con- serve is added to them, and the whole rubbed through a wire sieve. This sauce can be slightly diluted by adding good white sauce or a little white veal stock, or, in fact, any kind of uncoloured stock. Care should be taken in using thyme not to put in too much. When fresh thyme is used still greater pre- caution must be taken. The sauce when made should be allowed to stand by the fire and simmer gently for a shox-t time in order that it may clear itself from fat. Tomato sauce is a genex-al favourite, and can be served with chops, steaks, cutlets, etc. Indeed, its uses are so well knowxx, and its wholesomeness so universally admitted, that it is scarcely necessary Sor me to refer to every dish which is improved by the addition of it. There is One per- haps that deserves particular attention, and that is turtle sauce. A very nice and popular dish is known as tete da vcau en tortue — or, in other words, calf’s head dx’essed turtle fashion. In pi’ivate houses this is a vei'y common dish to follow the second day to plain boiled calf’s head. With a sharp knife cut off all of what may be known as the horixy part round the ear, keep- ing as much of the horn round the ear as iso CROSSE AND BLACKWELL'S possible. Trim the ear so that it will stand upright in the dish. Next take some of the stock in which the calf’s head was boiled, which, of course, should have been flavoured with the usual vegetables — onions, celery, etc. Add a brimming spoonful of mixed sweet herbs. Reduce it by boiling till three pints have been reduced to rather less than one. Strain off the mixed herbs. Thicken this with some brown roux, and add to it a small tin of button mushrooms. If you can afford it, another very great improvement is a small bottle of black truffles. Next add to this a good tablespoonful of tomato conserve and a good glass of madeira ; or, if madeira is not at hand, sherry is a very good substitute ; but if possible use coloured sherry, and not thin, pale sherry, which is by no means adapted for cooking. Take care that the sauce is free from grease. The calf’s head should be boiled in the sauce till it is quite tender. Of course, the upper part of the ear, which cannot be eaten, will appear above the dish. This should be brushed over with a little colour, so as to give it a rich, bright mahogany colour. Next take a stewnan containing some very hot fat, which should be at least four inches in depth. Then break four or five eggs carefully in a cup and drop them into this smoking-hot fat. Fried eggs to be served with this dish should be sent to table resembling in appearance and colour little round brown balls. This can only be done when the eggs fry equally all round at the same time. A few fried crofttons of bread should be placed between the fried eggs.