Cassell's dictionary of cookery

turn and rub them every day for a fortnight, j at the end of which time they will be ready for use. Probable cost, 3s. 6d. to 4s. 6d. each. j Sufficient, one tongue for eight or nine persons. I Neats' Tongues Cured for Keep- I ing. — Prepare two tongues by trimming them neatly and cutting off the roots without disturbing the under fat. Wash and dry them, ^ and rub them well with an ounce of saltpetre j and an ounce of sal prunella. Rub them well I every day for four days ; place them in a long I earthenware pan, cover them with a pound of common salt, and turn them every day for three weeks. Wipe them with a soft cloth, dip them in bran, and hang them in smoke for a fortnight. Probable cost, 3s. 6d. to 4s. 6d. each. Neat's Tongue, Potted.— Take half a pound of cold boiled neat's tongue, with a small quantity of fat. Cut it into thin slices, and pound it in a mortar; season it with half a tea-spoonful of white pepper, half a tea-spoonful of fresh mustard, and three or four grates of nutmeg ; add, whilst pounding, two ounces of clarified butter. Press the meat into small potting-jars, and pour clarified butter over the top. Time, half an hour to prepare. Probable cost. Is. 6d. Sufficient for two or three persons. Nectar. — Take off the thin rind of two fresh lemons, and put it into an earthenware jar with one pound of chopped raisins and a pound and a half of sugar. Pour over these ingredients two gallons of boiling water, let the liquid stand until cold, then add the strained juice of the lemons, and leave it in a cool place for a week, stirring it every day. Strain it through a jellybag until quite clear, and bottle it for present use. Probable cost, Is. 8d. Sufficient for two gallons of nectar. Nectar (another way). — Take two pounds of chopped raisins, four pounds of loaf sugar, and two gallons of boiling water. Mix these ^ NEC (455 ) NEC ingredients, and stir frequently till the water is cold, then add two lemons sliced, three pints of proof spirit — either brandy or rum. Macerate in a closed vessel for six or seven days, giving the vessel a shake now and then, then strain with pressure. Set the strained Liqueur in a cool place for a week ; when clear, decant and bottle off. Nectar, May {see May Nectar) . Nectar, Vauxhall, To Imitate {see VauxhaU Nectar, To Imitate). Nectarine Pudding. — Stew a dozen nectarines, not over-ripe, with a little sugar until they are quite tender. Beat them well with a fork, remove the skin and the kernels, let them get cold, then mix with them the wellbeaten yolks of four and the whites of two eggs, a quarter of a pint of finely-grated breadcrumbs which have been soaked in as much cream as they will absorb, and add a little more sugar if required. Line a dish with good puffpaste, pour in the mixture, and bake in a moderate oven ; strew sifted sugar over the top before serving. Time, one hour to bake. Probable cost, 2s. 6d. Sufficient for six persons. Nectarines and Peaches. — These fruits are both the produce of the same species of plant, the skin of the first being smooth, that of the second downy. Both contain a considerable quantity of sugar, but cannot boast of possessing great nutritive properties. The seeds of the nectarine are employed for making noyeau and flavouring brandy.