Cassell's dictionary of cookery

Truss a tender chicken for boiling, put it into a stewpan with two pounds of the cushion of bacon into which three or four cloves have been stuck. Add a small piece of white roux, or, failing this, half an ounce of butter mixed smoothly with flour, pour over it as much white stock as will cover it, and let all stew gently together for three-quarters of an hour. Throw into the stock two ounces of vermicelli, and boil it till tender. Take up the fowl and bacon, and place them in separate dishes. Skim the stock, and pour it with the vermicelli over the fowl. Serve very hot. Time, two hours. Vermont Biscuits. — Rub six ounces of loaf sugar upon the rind of half a small fresh lemon until the yellow part has been rubbed off, then crush the sugar to powder, and mix with it five ounces of fine flour and the wellwhisked yolks of three eggs. Put the mixture into a copper saucepan, and beat it briskly over a very gentle fire until smooth and thick, something like cream, then add the whites of the eggs, which have been beaten to a firm froth. Drop small portions from the end of a spoon upon waxed baking-sheets, and then put them into a cool oven. When they are firm and lightly browned they are done enough. Probable cost, 6d. for this quantity. Vermoute, or Wormwood Wine.— Put a tea-spoonful of the extract of wormwood in a pint of light wine. (Use the wine as a tonic.) St. George, a Hungarian wine, is used in the preparation of true vermoute, but this cannot always be procured. Wormwood is a plant which poscsses intensely bitter tonic and stimulating qualities. It is frequently used in medicine. Vesuvian Macaroni.— Wash a quarter of a pound of pipe macaroni, then let it simmer in a little veal gravy until it is quite tender but unbroken. Strain off the liquid, and put the macaroni into a stewpan with two ounces of finely-grated Parmesan cheese, two ounces of fresh butter broken into small pieces, and a little pepper and salt. Shake the saucepan over the fiie for five or six minutes, then put its contents into a hot dish, and strew over the top four ounces of grated Parmesan, which should have been prepared beforehand. Send good brown gravy to table in a tureen. Serve immediately. Time, about half an hour to boil the macaroni. Probable cost, Is. 6d. Sufficient for four or five persons. Vice-Chancellor's Pudding.— Boil a quarter of a pint of milk and a quarter of a pint of cream with a dessert-spoonful of sugar and a small strip of lemon-rind. If liked, milk only should be used. Strain it over a slice of the crumb of bread, and let it stand till the bread has absorbed it. Beat it lightly with a fork, and add the yolks of two eggs, the white of one, a table-spoonful of brandy, a little grated nutmeg, and sugar to sweeten it. Pour the pudding into a well-buttered shape which it will quite fill, place a round of buttered paper on the top, tie it in a cloth, and boil till done enough. Let it stand for a minute or two, and turn it out. Time to boil the pudding, half an hour. .