Cassell's dictionary of cookery

Gravies, &C. — Take half an ounce each of cinnamon, black pepper, and ginger. Pound them thoroughly in a mortar, and with them threequarters of an ounce of cayenne, one ounce of mace, two ounces of finely-grated nutmeg, three ounces of white pepper, and a dozen cloves. When thoroughly pounded and mixed put these ingredients into a bottle, and keep the spice closely stoppered until required. Time, half an hour to prepare. Probable cost. Is. 8d. When it is to be used, try a little pinch of the powder at first, and add more if required. Household Gravy, Superior.— Take one pound of lean veal from the fillet. Put it into a stewpan, and with it any trimmings and bones of beef, veal, or mutton ; but they must be perfectly sweet, or they wUl spoil the gravy. Add half a pint of water, and simmer gently until a light glaze is formed at the bottom of the stewpan; then add a pint and a half of water, a small onion with one clove stuck in it, three sprigs of parsley and one of thyme, a small carrot, a bay-leaf, half a tea-spoonful of salt, and a quarter of a tea-spoonful of pepper. Boii ; then draw the saucepan to the side of the fire, and let its contents simmer gently for one hour. It must be only partially covered, or the gravy wiU not be clear. Take the fat off caro fully, strain the broth, and put it aside for use. It will keep for three or four days if boiled occasionally and kept without cover in a cool place. A few spoonfuls will improve sauces and gravies. The veal will be found excellent if cut into convenient-sized pieces and served with a few stewed mushrooms and a little of the gravy. Sufficient for a pint and half. Probable cost, Is. 2d. Housewife's Cream. — Rub the yellow part of a fresh lemon upon three ounces of loaf sugar ; reduce the sugar to powder, and stir it until dissolved into half a pint of thick cream. Add the strained juice and a quarter of a pint of sherry, and whisk all well together until thick. Serve in custard-glasses, which should be kept in a cool place until wanted. This cream is better if made a few hours before it is used. Just before serving, dust a little powdered cinnamon or pink sugar over the top. Time, one hour to prepare. Probable cost, exclusive of the sherry, lOd. Sufficient for four glasses. • Howtowdie (a Scotch dish). — Truss a young fowl as for boiling, and stuff it with good veal forcemeat. Put it into a saucepan with a closely-fitting lid, and with it four ounces of fresh butter, half a pint of good stock, thi'ee sprigs of parsley and one of thyme, half a tea-spoonful of salt, a quarter of a teaspoonful of pepper, six small onions, a baj'-leaf, and one clove. Simmer gently for one hour if the chicken is young and small, and longer if necessary. When it is half-cooked, turn it in the pan and pour another half-pint of gravy HUN (321 ) HUN over it. Have ready some spinach. Press it into small balls; flatten these on the toi), and lay a poached egg upon each. Put the fowl in the middle. Thicken the gravy, pour it over the fowl, and serve ;is hot as possible. A few stewed mushrooms may be sent to table on a separate dish. Sufficient for three or four persons. Probable cost of fowl, 2s. 6d.