The confectioner's and pastry-cook's guide, or, Confectionery made easy ...

Take equal quantities of lean veal and fat bacon, some savory herbs, chopped parsley, truffles, shalots, and mushrooms. Scrape the bacon and also the veal to free it from the sinews, pound them together in a mortar, add the crumb of a French roll, season it with seasoning salt, spices, the savoury herbs, and parsley; pound the whole until it is well incorporated, add the yolks of raw eggs to bind it together, and make it a maleable paste, then mix in the chopped truffles, mushrooms, and shalot, the last must be used sparingly. For fowl, game, or rabbit pies, add the livers to the forcemeat, as for pigeons, with some ham, and for woodcocks and snipes the trail also. t ’ BEEF GRAVY. Fill a small saucepan with water; put in one pound of lean beef: simmer till reduced to a pint. CONSOMME, OR GRAVY FOR PIES. Take a knuckle of veal, a clean calf's foot, a shin of beef, and knuckle of ham, cut the meat from the bones and cut it into small pieces. Put the ham at the bottom of a stock pot, and the other meat on the top with the bones, and the trimmings and bones of any game or poultry, add about a quart of water, put on the lid, and let it draw down over the fire, shaking the pot occasionally to prevent the meat being burnt, when this is reduced to a glaze, fill up the pot with water, or cover the meat about four inches with it, to which may be added three or four large onions peeled and cut in slices, two or three carrots, a head of celery, a few whole allspice and some pepper; if the gravy or pies are required to be kept, it is better without the vegetables: when it boils, take off the scum, which you continue doing as often as any rises, that it may be clear; let it boil slowly for five or six hours, then strain it through a hair sieve into flat dishes, and carefully take off all the fat. A second stock may be obtained from it, by adding more water, and boiling it as before. All that is not wanted for present use, should be reduced to a glaze, by boiling it until it appears almost as thick as treacle, it should then be poured into skins or basins, when it will keep good for several months, and may be used when required, by cutting off a piece and putting it in a saucepan with some water, place it over a fire to melt. A good gravy or stock may at any time be made in a few minutes with it. ASPIC JELLY FOR PIES AND COLD ENTREES. Clarify the consomme or gravy for pies with eggs, in the same manner as directed for calves feet jelly. Croutons of this jelly, is made by cutting it when cold, into slices half an inch thick, then cut it out to form diamonds, triangles, or any other form your fancy may suggest. COLOURINGS FOR GRAVIES. Put one pound of coarse sugar into a stewpan with a teacupful of water : set it on the fire, and let it remain until it is turned rather black; then add water, and stir it well up. Bottle and keep for use. FOR. FILLING RAISED PIES. PIGEONS.