Boil 2 calf's feet, 2 ounces veal, a little nut- meg, a few blades of mace, and salt to taste, in 3 quarts of water✪ Calf's-foot Consomme, till it is reduced to 3 pints ; strain, take off the fat, and place on the ice to cool. 2 COLD DISHES FOR HOT WEATHER CHICKEN CONSOMME Boil a fowl, including the head and feet, nicely scalded and cleaned ; add to the liquor a blade of mace and an onion ; boil brisk- ly till the meat separates from the bones; strain off and place on the ice to cool. CONSOMME OF MUTTON Place 12 mutton shanks, 1 pound of lean beef, and an onion, with 4 quarts of water, in a saucepan, and allow to simmer for four hours. Strain off. When cold, place on the ice to harden, or it may be taken liquid. CONSOMME ROYAL Boil briskly for an hour the head and feet of four fowls, 1 pound of lean beef cut into small pieces, in 2 quarts of water, and add an onion, turnip, and salt✪ Chicken Consomme to taste. Ee- move the scum. Strain off and place on the ice to cool. CONSOMME OF VEAL Take a knuckle of veal, a fowl, 4 shank bones, 3 blades of mace, a few pepper-corns, an onion, and boil in 3 quarts of water✪ Consomme of Veal. G0NS0MM£ 3 When it boils skim it till the scum ceases to rise, cover the vessel, and allow to simmer for four hours. Place on the ice to cool. IMPEBIAL CONSOMME Cut 2 pounds of lean veal into small pieces, adding half a pound of lean ham and a small chicken. Place in a stewpan with 1 ounce of butter, 3 onions, 2 carrots, 8 mushrooms, 1 celery stalk, 1 parsnip, a blade of mace, and a quarter of a pint of water✪ Imperial Consomme ; let it stow in the pan till it catches at the bottom and is quite brown, but not burnt, then add 4 quarts of water ; let it boil gently for three hours, then strain off and place on the ice to cool. WINDSOR CONSOMME Cut 4 pounds of beef into small slices; place a slice of lean undressed bacon on the bottom of the stewpan ; lay the meat over it, with a few bits of butter or a cupful of fresh gravy. Slice over this a carrot, 2 onions, a little shallot, a stalk of celery, 2 bay-leaves, and some sweet herbs✪ Windsor Consomme. Use a deep pot. 4 COLD DISHES FOR HOT WEATHER Place over the fire, and shake occasionally to prevent the meat from sticking. When the meat is browned on both sides, and the juice partly drawn, add the necessary amount of water, allowing for waste. Skim well, check the boil with cold water, and skim it again and again. Let it simmer for three hours ; strain and place in a cool, dry place. jffBb BAKED HEBBINGS Scale, wash, and dry the herrings ; mix some pepper, a few cloves, and salt ; rub over the fish. Lay the herrings in a pot ; cover them with vinegar ; add a few bay-leaves✪ Baked Herrings ; cover tightly. Bake in a moderate oven. Serve cold. BAKED SALM0I4 (1.) Place the fish in a deep pan ; put bits of butter over it. Season with allspice, mace, salt, and paprika ; rub a little of the season- ing on the inside. Baste occasionally with the gravy that collects in the baking-pan. Serve cold ; garnish with parsley. (2.) Scale and dry a fresh salmon; take out the bone by splitting down the back ; salt 6 COLD DISHES FOR HOT WEATHER it well, and allow to stand till the brine is drained off ; then season with mace, cloves, and a little red pepper, pounded fine ; place the salmon in a covered pan, with bay-leaves, and cover it with butter ; place in the oven, and when done drain it from the gravy. Al- low to cool, and pour over clarified butter. CAVEACH MACKEREL Clean and divide 6 mackerel ; cut each half into 3 pieces. Powder and mix 1 ounce of pepper, 2 nutmegs, a little mace, 4 cloves, and salt ; make a hole in each piece of fish, into which force the seasoning. Fry in oil, allow to become perfectly cold, put in a stone jar, and cover with vinegar✪ Caveach Mackerel. COLD CRABS ✪ Cold Crabs

AI-modernized reading of the original text

Boil 2 calf's feet, 2 ounces veal, a little nutmeg, a few blades of mace, and salt to taste, in 3 quarts of water, till it is reduced to 3 pints ; strain, take off the fat, and place on the ice to cool. CHICKEN CONSOMME Boil a fowl, including the head and feet, nicely scalded and cleaned ; add to the liquor a blade of mace and an onion ; boil briskly till the meat separates from the bones; strain off and place on the ice to cool. CONSOMME OF MUTTON Place 12 mutton shanks, 1 pound of lean beef, and an onion, with 4 quarts of water, in a saucepan, and allow to simmer for four hours. Strain off. When cold, place on the ice to harden, or it may be taken liquid. CONSOMME ROYAL Boil briskly for an hour the head and feet of four fowls, 1 pound of lean beef cut into small pieces, in 2 quarts of water, and add an onion, turnip, and salt to taste. Eemove the scum. Strain off and place on the ice to cool. CONSOMME OF VEAL Take a knuckle of veal, a fowl, 4 shank bones, 3 blades of mace, a few pepper-corns, an onion, and boil in 3 quarts of water. CONSOMME When it boils skim it till the scum ceases to rise, cover the vessel, and allow to simmer for four hours. Place on the ice to cool. IMPEBIAL CONSOMME Cut 2 pounds of lean veal into small pieces, adding half a pound of lean ham and a small chicken. Place in a stewpan with 1 ounce of butter, 3 onions, 2 carrots, 8 mushrooms, 1 celery stalk, 1 parsnip, a blade of mace, and a quarter of a pint of water ; let it stow in the pan till it catches at the bottom and is quite brown, but not burnt, then add 4 quarts of water ; let it boil gently for three hours, then strain off and place on the ice to cool. WINDSOR CONSOMME Cut 4 pounds of beef into small slices; place a slice of lean undressed bacon on the bottom of the stewpan ; lay the meat over it, with a few bits of butter or a cupful of fresh gravy. Slice over this a carrot, 2 onions, a little shallot, a stalk of celery, 2 bay-leaves, and some sweet herbs. Use a deep pot. Place over the fire, and shake occasionally to prevent the meat from sticking. When the meat is browned on both sides, and the juice partly drawn, add the necessary amount of water, allowing for waste. Skim well, check the boil with cold water, and skim it again and again. Let it simmer for three hours ; strain and place in a cool, dry place. BAKED HERRINGS Scale, wash, and dry the herrings ; mix some pepper, a few cloves, and salt ; rub over the fish. Lay the herrings in a pot ; cover them with vinegar ; add a few bay-leaves ; cover tightly. Bake in a moderate oven. Serve cold. BAKED SALMON (1.) Place the fish in a deep pan ; put bits of butter over it. Season with allspice, mace, salt, and paprika ; rub a little of the seasoning on the inside. Baste occasionally with the gravy that collects in the baking-pan. Serve cold ; garnish with parsley. (2.) Scale and dry a fresh salmon; take out the bone by splitting down the back ; salt it well, and allow to stand till the brine is drained off ; then season with mace, cloves, and a little red pepper, pounded fine ; place the salmon in a covered pan, with bay-leaves, and cover it with butter ; place in the oven, and when done drain it from the gravy. Allow to cool, and pour over clarified butter. CAVEACH MACKEREL Clean and divide 6 mackerel ; cut each half into 3 pieces. Powder and mix 1 ounce of pepper, 2 nutmegs, a little mace, 4 cloves, and salt ; make a hole in each piece of fish, into which force the seasoning. Fry in oil, allow to become perfectly cold, put in a stone jar, and cover with vinegar. COLD CRABS

Records on this page

Calf's-foot ConsommeBaked SalmonChicken ConsommeConsomme of MuttonConsomme RoyalConsomme of VealImperial ConsommeWindsor ConsommeCollared EelBaked HerringsCaveach MackerelCold Crabs

Cold dishes for hot weather