Buckmaster's cookery

Precautions. — The beans should be quite tender before baking. ASPIC JELLY. Ingredients. Stock. Gelatine. Eggs. Bouquet garni. Tarragon Vinegar. White Pepper. Common Vinegar. 1. Soak two ounces of good gelatine in water till it softens. 2. Strain off the water. 3. Put the gelatine into a basin with three pints of strong stock. This may be prepared either from knuckle of veal or calves’ feet, or lean beef, or all of them. 4. Whisk up the whites and shells of two eggs, and one egg without the shell. 5. Put them into a clean stewpan with six white peppercorns and a bouquet garni, containing a clove of garlic. 6. Add a dessertspoonful of tarragon vinegar and two dessertspoonfuls of common vinegar. 7. Whisk all together in a stewpan till the eggs froth a little, and then add the stock and gelatine. 8. Season if necessary with pepper and salt. 9. Put it over a slow fire, whisking till it comes to the boil. 10. Let ft simmer. 11. Stand it aside till it becomes clear. 12. Strain it into a basin, when cold it is ready for garnishing cold dishes and salads. A glass of sherry is a great improvement. Precautions. — This jelly requires constant attention, and when well prepared is very useful. Buckmaster's Cookery. GRAVY FOR GENERAL USE. Ingredients. Veal. Bouquet garni. Onion. Carrot. It is often necessary to prepare a gravy for general use. 1. Take about two pounds of fillet of veal. 2. Remove any fat. 3. Cut it into three or four pieces and add any odd portions of uncooked meat. 4. Put them all into a six-pint saucepan or stewpan with half a pint of soft water. 5. Let it come slowly to the boil. 6. Continue reducing till it forms a glaze. 7. Turn the pieces of meat over and add three pints of water, a teaspoonful of salt, a pinch of pepper, a bouquet garni, a small carrot split into four, and one onion, with two cloves. 8. Let the contents come to the boil. 9. Simmer slowly for two hours with the lid off. 10. Skim as occasion requires. 11. Strain the liquor through a tammy sieve and put it aside for use. The pieces of meat can be eaten with a sharp sauce. Precautions. — The contents must not boil or the gravy will not be clear, and freedom from fat is most essential. CHESTNUT FORCEMEAT. Ingredients. Chestnuts. Veal. Bacon. Spiced salt. Stock. A forcemeat should be of sufficient consistency to cut, but should not be dry or heavy. 1. Roast slowly thirty sweet chestnuts. 2. Peel them, and put them in a basin. 3. Take half a pound of lean veal, free from skin and gristle, and three-quarters of a pound of Stuffing. fat bacon. 4. Scrape the bacon and remove the rind. 5. Mince the bacon and veal finely. 6. Add a little stock and a tablespoonful of spiced salt (page 84). 7. Mix thoroughly. 8. Turn the ingredients into a mortar. 9. Work them for a quarter of an hour, then put in a basin. 10. Add the chestnuts to the forcemeat. 11. Work up with the hands and stuff the turkey or veal (p. 268). Precautions. — These ingredients must be thoroughly mixed and the forcemeat moderately firm. If the chestnuts are difficult to mix, work them for two or three minutes in a mortar. CHESTNUT PUREE. Ingredients. Chestnuts. Milk. Cream. Butter. Sugar.