Forcemeats, — Stuffing, 1 3 3 quarter of a nutmeg, and a teaspoonful of salt ; one- sixth of one of pepper ; bind with two yolks of eggs✪ Ordinary Veal Stuffing. This is suitable for turkey, chickens, or baked fish. HOW TO STUFF. In stuffing any bird, fish, or piece of meat, avoid packing it tightly — there must be room for the stuffing to swell ; beside, the stuffing should be well permeated with the gravy of the article. Turkeys and chickens should be stuffed in the breast, loosening the skin with the finger; geese and ducks in the stomach. No more should be put in the latter than will go loosely in with- out any pressure, or it will come out like steamy pudding. TO BLANCH. French cooks mean by this term to pour boiling water on any article and then to put it immediately in cold water. With almonds it means scalding them to take off the skin. CHAPTER XXII, VEGETABLES. TO BOIL VEGETABLES. There is not much to add to what has been said in the chapter on boiling, in the first part of this book. Multiplying recipes is not adding to information; noth- ing is more generally spoilt than yege tables, yet the simple rules there given would prevent this, and no number of recipes would do so. It is usually the question of time that destroys boiled vegetables; never over-cook them — never put them on too early, but each in their time. I give a general order each day (knowing the incapacity of average servants to remember differences of time unless it is fixed for them). Put on potatoes just half an hour before dinner- time, peas or asparagus ten minutes, cabbage or cauli- flower five minutes later, turnips a quarter of an hour, and carrots, in fall and early winter, half an hour before them; in winter, one hour before the potatoes; and always put them in boiling water; always make them boil up quickly again. If you are forced to cook vegetables before they are wanted, pour them off directly they are done and throw them into cold water; when required drain them, and make them hot in the sauce you serve with them; this 134 Vegetables, 1 3 5 is the French method; it preserves color and flavor, and leaves the range free for other cooking, and is abso- lutely necessary when serving a dinner of many dishes. TO CUT VEGETABLES. Peel turnips thick; scrape carrots or peel them very thin, and cut them into slices the third of an inch thick; make three slices in a pile, and cut them across. TO CUT AND SHRED VEGETABLES. Prepare them as directed; cut carrots, turnips, (or onions) in slices the third of an inch thick; then make them into piles, three slices in a pile, and cut down through them every third of an inch, pushing the piles forward with the left hand as the knife comes down. These will be about the size to boil and serve with white sauce. They need to be cut precisely, not only for the appearance, but because if they are unequal in size, some will be over-cooked and others under-done. TO SHRED FOR SOUP Cut the slices much thinner; five or six to the inch; hold them in little piles firmly between the left thumb and fingers, and cut across each pile evenly, making about six cuts to the inch; with a little practice this be- comes the quickest way of cutting vegetables, and far more nicely than cutting them hap-hazard. PREPARATION OF VEGETABLES.

AI-modernized reading of the original text

Forcemeats, — Stuffing, 1 3 3 quarter of a nutmeg, and a teaspoonful of salt ; onesixth of one of pepper ; bind with two yolks of eggs. This is suitable for turkey, chickens, or baked fish. HOW TO STUFF. In stuffing any bird, fish, or piece of meat, avoid packing it tightly — there must be room for the stuffing to swell ; beside, the stuffing should be well permeated with the gravy of the article. Turkeys and chickens should be stuffed in the breast, loosening the skin with the finger; geese and ducks in the stomach. No more should be put in the latter than will go loosely in without any pressure, or it will come out like steamy pudding. TO BLANCH. French cooks mean by this term to pour boiling water on any article and then to put it immediately in cold water. With almonds it means scalding them to take off the skin. CHAPTER XXII, VEGETABLES. TO BOIL VEGETABLES. There is not much to add to what has been said in the chapter on boiling, in the first part of this book. Multiplying recipes is not adding to information; nothing is more generally spoilt than yege tables, yet the simple rules there given would prevent this, and no number of recipes would do so. It is usually the question of time that destroys boiled vegetables; never over-cook them — never put them on too early, but each in their time. I give a general order each day (knowing the incapacity of average servants to remember differences of time unless it is fixed for them). Put on potatoes just half an hour before dinnertime, peas or asparagus ten minutes, cabbage or cauliflower five minutes later, turnips a quarter of an hour, and carrots, in fall and early winter, half an hour before them; in winter, one hour before the potatoes; and always put them in boiling water; always make them boil up quickly again. If you are forced to cook vegetables before they are wanted, pour them off directly they are done and throw them into cold water; when required drain them, and make them hot in the sauce you serve with them; this Vegetables, 1 3 5 is the French method; it preserves color and flavor, and leaves the range free for other cooking, and is absolutely necessary when serving a dinner of many dishes. TO CUT VEGETABLES. Peel turnips thick; scrape carrots or peel them very thin, and cut them into slices the third of an inch thick; make three slices in a pile, and cut them across. TO CUT AND SHRED VEGETABLES. Prepare them as directed; cut carrots, turnips, (or onions) in slices the third of an inch thick; then make them into piles, three slices in a pile, and cut down through them every third of an inch, pushing the piles forward with the left hand as the knife comes down. These will be about the size to boil and serve with white sauce. They need to be cut precisely, not only for the appearance, but because if they are unequal in size, some will be over-cooked and others under-done. TO SHRED FOR SOUP Cut the slices much thinner; five or six to the inch; hold them in little piles firmly between the left thumb and fingers, and cut across each pile evenly, making about six cuts to the inch; with a little practice this becomes the quickest way of cutting vegetables, and far more nicely than cutting them hap-hazard. PREPARATION OF VEGETABLES.

Records on this page

Ordinary Veal Stuffing

Catherine Owen's new cook book ..