Cassell's dictionary of cookery

mutton, and cut off the skin that is over the fat without stripping the fillet. Cut the saddle in two, and each of these two pieces into three or four- ; braize them Hke mutton with soubise sauce; do not leave too much fat, and glaze them of a nice coloui\ The rashers may be served with haricot sauce, or endive or spinach. Raspberries. — The raspberry is a delicious fruit, extensively used in cookery and in the RASPBERRIES. manufacture of various cordials. Though very wholesome and refreshing, it is scarcely so highly esteemed as either the strawberry or the red currant. There are two kinds of raspberries — the red and the white. The white are the rarer of the two. This fruit is a native of Great Britain, and is often met with in woods, in low-lying situations. To most tastes it is very grateful as nature presents it, but by the addition of sugar it is much improved; the raspberry is therefore, much esteemed when used for jams and tarts and made into sweetmeats.. " The ancients hardly mention the raspberry-tree, which they placed on a level with the bramble. The Latins called it ' Bramble of Ida,' because it was common on that mountain. There can be no doubt, however, that the Romans knew how to appreciate the raspberry-tree so much esteemed in our days." — Soyer. The fruit of the different varieties of raspberry is in season from the end of June or July till October or later. As it ripens it should be timely gathered for immediate use ; because when fully ripe it will not keep above two or three daj^s before it moulds, or becomes maggoty and unfit to be used. Raspberries, Bottled (for Winter Tarts, Creams, or Ices) . — Pick the raspberries carefully without bruising them, and look into each one to see that no little insects are lurking in the heart of the fruit. Put the raspberries into clean dry wide-mouthed bottles, and cover them with syrup made by boiling till clear three pounds of sugar with a quart of water which has been whisked uj) with a tea-spoonful of the white of an egg. Cork the bottles down tightly, and tie the corks with string. Place them carefully in a large saucepan with cold water to reach up to their necks. Put the saucepan on the fire, and bring the water to the boiling point. Draw it to the side of the fire, and let it simmer gently for ten minutes, lift it down, and let the bottles remain untouched till the water is cold. Examine the corks, and if necessary tie them down again, cover with wax, and store for use. In order to prevent the bottles cracking in the water, it will be a wise precaution to wrap a band of straw round each one. Probable cost of raspberries, 2d. to 6d. per pint. Raspberries, Bottled, without Boiling.— Choose freshly-gathered and perfectly dry raspberries. Pick and weigh them, and take their weight in finely-powdered white sugar. Bruise them slightly, and fill dry widenecked bottles with layers of fruit and sugar in equal quantities. Cork the bottles immediately, and cover the corks with bladder which has been moistened with spirits of wine. Store in a very cool, airy situation, or the fruit may ferment. Raspberries, Compote of, — Pick a