If it is not stiff enough to cut firm, you must reduce it by boil- Luncheon, 41 ing ; if too stiff, that is approaching glaze, add a little water, then clarify by adding whites of eggs, as directed to clarify soup (see soups). A glass of sherry and two spoonfuls of tarragon or common yinegar are a great improvement. Some people like this jelly cut in dice, to ornament the galantine, part of it may then also serye to ornament other dishes at the table. But I prefer to haye the galantine enyeloped in jelly, which may be done by putting it in an oblong soup tureen or other vessel that will contain it, leaving an inch space all round, then pouring the jelly over it. Jellied fish is a favorite dish with many, and is very simple to prepare ; it is also very ornamental. Take flounders or almost any flat fish that is cheapest at the time you require them. Clean and scrape them, cut them in small pieces, but do not cut off the fins ; put them in a stew-pan with a few small button onions or one large one, a half teaspoonful of sugar, a glass of sherry, a dessert-spoonful of lemon juice, and a small bunch of parsley. To one large flounder put a quart of water✪ Jellied Fish, and if you are going to jelly oysters put in their liquor and a little salt. Stew long and slowly, skim- ming well ; then strain, and if not perfectly clear clarify as elsewhere directed. (See if your stock jellies, by try- ing it on ice before you clarify.) Now take a mold, put in it pieces of cold salmon, eels that have been cooked, or oysters, the latter only just cooked enough in the stock to plump them ; pour a little of the jelly in the mold, then three or four half slices of lemon, then oys- ters or the cold fish, until the mold is near full, dis- posing the lemon so that it will be near the sides and decorate the jelly ; then pour the rest of the jelly over all and stand in boiling water for a few minutes, then 42 Culture and Cooking. put it in a cold place, on ice is best, for some hours. When about to serve, dip the mold in hot water, turn out on a dish, garnish with lettuce leaves or parsley and hard-boiled eggs. The latter may be introduced into the jelly cut in quarters if it is desired ; very ornamen- tal force-meat balls made bright green with spinach juice are also an improvement in appearance. A New MATO]S':NrAiSE (Soyer's).— Put a quarter of a pint of stiff veal jelly (that has been nicely flavored with vegetables) on ice in a bowl, whisking it till it is a white froth ; then add half a pint of salad oil and six spoon- fuls of tarragon vinegar, hy degrees, first oil, then vine- gar, continually whisking till it forms a white, smooth, sauce-like cream ; season with half a teaspoonful of salt, a quarter ditto of white pepper, and a very little sugar✪ New Mayonnaise (Soyer's), whisk it a little more and it is ready. It should be dressed pyramidically over the article it is served with. The advantage of this sauce is that (although more deli- cate than any other) you may dress it to any height you like, and it will remain so any length of time ; if the temperature is cool, it will remain hours without appearing greasy or melting. It is absolutely necessary, however, that it should be prepared on ice.

AI-modernized reading of the original text

If it is not stiff enough to cut firm, you must reduce it by boil- Luncheon, 41 ing ; if too stiff, that is approaching glaze, add a little water, then clarify by adding whites of eggs, as directed to clarify soup (see soups). A glass of sherry and two spoonfuls of tarragon or common vinegar are a great improvement. Some people like this jelly cut in dice, to ornament the galantine, part of it may then also serye to ornament other dishes at the table. But I prefer to haye the galantine enveloped in jelly, which may be done by putting it in an oblong soup tureen or other vessel that will contain it, leaving an inch space all round, then pouring the jelly over it. Jellied fish is a favorite dish with many, and is very simple to prepare ; it is also very ornamental. Take flounders or almost any flat fish that is cheapest at the time you require them. Clean and scrape them, cut them in small pieces, but do not cut off the fins ; put them in a stew-pan with a few small button onions or one large one, a half teaspoonful of sugar, a glass of sherry, a dessert-spoonful of lemon juice, and a small bunch of parsley. To one large flounder put a quart of water, and if you are going to jelly oysters put in their liquor and a little salt. Stew long and slowly, skimming well ; then strain, and if not perfectly clear clarify as elsewhere directed. (See if your stock jellies, by trying it on ice before you clarify.) Now take a mold, put in it pieces of cold salmon, eels that have been cooked, or oysters, the latter only just cooked enough in the stock to plump them ; pour a little of the jelly in the mold, then three or four half slices of lemon, then oysters or the cold fish, until the mold is near full, disposing the lemon so that it will be near the sides and decorate the jelly ; then pour the rest of the jelly over all and stand in boiling water for a few minutes, then 42 Culture and Cooking. put it in a cold place, on ice is best, for some hours. When about to serve, dip the mold in hot water, turn out on a dish, garnish with lettuce leaves or parsley and hard-boiled eggs. The latter may be introduced into the jelly cut in quarters if it is desired ; very ornamental force-meat balls made bright green with spinach juice are also an improvement in appearance. A New MAYONNAISE (Soyer's).— Put a quarter of a pint of stiff veal jelly (that has been nicely flavored with vegetables) on ice in a bowl, whisking it till it is a white froth ; then add half a pint of salad oil and six spoonfuls of tarragon vinegar, hy degrees, first oil, then vinegar, continually whisking till it forms a white, smooth, sauce-like cream ; season with half a teaspoonful of salt, a quarter ditto of white pepper, and a very little sugar, whisk it a little more and it is ready. It should be dressed pyramidically over the article it is served with. The advantage of this sauce is that (although more delicate than any other) you may dress it to any height you like, and it will remain so any length of time ; if the temperature is cool, it will remain hours without appearing greasy or melting. It is absolutely necessary, however, that it should be prepared on ice.

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