Cassell's dictionary of cookery

Dutch Sauce for Pish.— Blend together two ounces of butter and a small tea-spoonful of flour, put it into a stewpan with equal quantities of water and tarragon vinegar, two table- spoonfuls of each, stir for a minute, and add the beaten j'olks of two eggs, keeping up the stirring until the mixture thickens. It must not boil, and when ready to serve pour into it half the juice of a lemon. Simmer till it thickens. Probable cost, 6d. Dutch Sauce, Green {see Dutch. Sauce). Dutch Water Souchy.— Any freshwater fish is good for this dish. Remove the gills and eyes, and throw them aside, but boil down the heads, tails, and fins with one or two of the fish that will not cut into neat pieces ; add an onion, parsley, lemon-peel, pepper, and salt, and about two quarts of water. Boil till the stock is strong enough. Skim, strain, and stew eels, flounders, perch, whiting, gudgeon, &c., all cut into smaU pieces, in this liquor. Any additional flavouring piay be added ; an anchovy or shallot is an improvement. SKces of brown bread and butter generally accompany this dish at table, and melted butter and parsley in a tureen. ; Time to make the stock, one hour; to stew fish, ten minutes. Eastern Biscuits. — Separate four eggs, yolks from whites, beat the whites to a froth with half a pound of finely-sifted sugar ; shred five ounces of good beef suet, and half an ounce of almonds. Mix them with the beaten yolks and the frothed whites, adding very gradually two ounces and a haK of flour with a flavouring of lemon. Bake in a quick oven, in small tins, for fifteen minutes. Probable cost. Is. Eau Sucre. — This is a very general beverage in France, made without rule as to quantity. A little sugar and some boiling water are the only ingredients. It is considered soporific, and ior this reason is much drunk at supper time. Edgings to Dishes.— Of these there is a great variety. We give such as are in general use for made dishes ; for instance, rice, mashed potato, all kinds of pastry edgings, peeled new roundpotatoes, sippets of fried bread, hard-boiled eggs, small cucumbers, tomatoes, sliced beetroot, and lemon, with the white of egg beaten to a froth and dropped on each slice of lemon, and then powdered over with cayenne pepper. Then, for sweet disheS; there is an almost endless variety, but the most elegant are preserved fruits and cream beaten to a froth, and coloured either green or red. It would be impossible to give a recipe for every kind of garniture, nor is it necessary. A good cook will use her own judgment and taste, but perhaps for the inexperienced it would be wise to say what edgings best suit certain dishes ; for instance, hashes of all kinds may be garnished with sippets of fried bread cut into fanciful shapes, mashed potatoes, and even rice, though the latter is more generally used for curries. Mushrooms are a most appropriate edging to stewed beef, and hard boiled eggs for calf's head en tortue, or stewed soles ; beetroot and parsley are excellent as a garnish for cold meat, and thin strips of beetroot laid crosswise on the breast of a boiled fowl give an excellent finish.