into convenient-sized pieces. Mix two ounces
of butter and one ounce and a half of flour over
a clear fire until quite smooth. Add as much
common French wine or cider as will cover the
fish, and let it boil for eight or ten minutes.
Put with it a small bunch oi parsley, a sprig of
thyme, a bay-leaf, a moderate-sized onion, and
a little pepper and salt. Add the fish, and
let it stew gently over a slow fire until done
enough. Strain the sauce, and mix part of it
■with the well-beaten yolks of three eggs✪ Tench, Stewed, with Poulette Sauce in
a basin, and pour it to the remainder. Stir it
over a gentle fire until it is very hot without
boiling, and add a table-spoonful of chopped
parsley. Arrange the slices of tench upon a
hot dish, povir the sauce over them, and servo
very hot. The dish may be garnished with the
fried roe, toasted sippets, and a little parsley
and horseradish. Time to simmer the fish,
about twenty minutes. Sufficient for two or
thi-ee persons.
Tewahdiddle, Dr. Kitchiner's.— Dr.
Kitchiner recommends tliis preparation as one
of the pleasantcst of beverages. Grate a little
nutmeg into a pint of table beer, and add a
small roll of thin lemon-rind, a little grated
ginger, a tea-spoonful of moist sugar, and a
talile-spoonful of brandy✪ Tewahdiddle, Dr. Kitchiner's. Stir the beverage
until the sugar is dissolved, and drink it at
once.
Thickening. — Sauces and soups may be
thickened in various ways, and the dift'erent pro-
cesses are spoken of in the professional nomen-
clature as liaisons ; thus we have liaisons of roux
and liaisons of eggs. Soups are thickened
also with A-egetables, and with farinaceous sub-
stances, such as sago and tapioca, and when
these are used, they are generally boiled with
the liquor, according to the directions given in
each recipe. In oi-dinary domestic cookery,
however, the word "thickening" is generally
understood as specially denoting the brown or
white thickening for sauces, made of flour and
butter, and called by the French roux ; and
as these preparations, though easy to make,
require both time and care, detailed directions
are here given for making them. Common
cooks are accustomed to disjiense with this
properly-prepared roux, and to thicken their
sauces ^vith a hastily-made paste of flour, and
to colour them with burnt sugar; the conse-
quence is their sauces often taste either musty,
gruelly, or burnt. Those who have not hitherto
done so, would find it to their advantage to
avail themselves of the first leisure hour they
have at their disposal, to make a quantitj- of
the true brown thickening, and then to put it
aside to be used when required: it is as easy
to make a large quantity as a small. The
roux will keep for three or four months, and the
sauces thickened with it are rich and brown in
appearance.
Thickening, Brown. — ^Take a poimd
of flour. Spread it on a newspaper or large
dish, and dry it thoroughly before the fire, and
afterwards sift it carefully. Put a pound of
fresh butter into a stewj^an over a gentle fire,
and melt it very gradually. Skim carefully,
nnd afterwards pour ofi: the portion that looks
like clear oil, and leave untouched the white
THI
(967 )
THI
Page 1980 · 2 recipe records on this page
Presented as published in 1892. 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
into convenient-sized pieces. Mix two ounces of butter and one ounce and a half of flour over a clear fire until quite smooth. Add as much common French wine or cider as will cover the fish, and let it boil for eight or ten minutes. Put with it a small bunch oi parsley, a sprig of thyme, a bay-leaf, a moderate-sized onion, and a little pepper and salt. Add the fish, and let it stew gently over a slow fire until done enough. Strain the sauce, and mix part of it ■with the well-beaten yolks of three eggs in a basin, and pour it to the remainder. Stir it over a gentle fire until it is very hot without boiling, and add a table-spoonful of chopped parsley. Arrange the slices of tench upon a hot dish, pour the sauce over them, and servo very hot. The dish may be garnished with the fried roe, toasted sippets, and a little parsley and horseradish. Time to simmer the fish, about twenty minutes. Sufficient for two or three persons.
Tewahdiddle, Dr. Kitchiner's.— Dr.
Kitchiner recommends tliis preparation as one of the pleasantcst of beverages. Grate a little nutmeg into a pint of table beer, and add a small roll of thin lemon-rind, a little grated ginger, a tea-spoonful of moist sugar, and a talile-spoonful of brandy. Stir the beverage until the sugar is dissolved, and drink it at once.
Thickening. — Sauces and soups may be thickened in various ways, and the dift'erent processes are spoken of in the professional nomenclature as liaisons ; thus we have liaisons of roux and liaisons of eggs. Soups are thickened also with A-egetables, and with farinaceous substances, such as sago and tapioca, and when these are used, they are generally boiled with the liquor, according to the directions given in each recipe. In oi-dinary domestic cookery, however, the word "thickening" is generally understood as specially denoting the brown or white thickening for sauces, made of flour and butter, and called by the French roux ; and as these preparations, though easy to make, require both time and care, detailed directions are here given for making them. Common cooks are accustomed to dispense with this properly-prepared roux, and to thicken their sauces with a hastily-made paste of flour, and to colour them with burnt sugar; the consequence is their sauces often taste either musty, gruelly, or burnt. Those who have not hitherto done so, would find it to their advantage to avail themselves of the first leisure hour they have at their disposal, to make a quantitj- of the true brown thickening, and then to put it aside to be used when required: it is as easy to make a large quantity as a small. The roux will keep for three or four months, and the sauces thickened with it are rich and brown in appearance.
Thickening, Brown. — ^Take a poimd
of flour. Spread it on a newspaper or large dish, and dry it thoroughly before the fire, and afterwards sift it carefully. Put a pound of fresh butter into a stewpan over a gentle fire, and melt it very gradually. Skim carefully, nnd afterwards pour ofi: the portion that looks like clear oil, and leave untouched the white
THI
(967 )
THI
Records on this page
Tench, Stewed, with Poulette SauceTewahdiddle, Dr. Kitchiner's