Italian Sauce.
I wine-glass of Chablis ^ Simmier till reduced to
3 J wine-glasses of broth | half the quantity.
Add mushrooms chopped fine ;
Half the quantity of shallot ;
Thyme, parsley ;
Salt, pepper✪ Italian Sauce.
Make a roux with flour and butter ; and stir for
three minutes on the fire. Then stir in the above
mixture, and let it simmer for a quarter of an hour,
stirring slowly.
To Purify Lard.
Put the lard in a jar, and the jar in a saucepan of
water till it is melted, then pour it into a basin of
boiling water, and beat it well ; let it stand till cool,
then remove the lard from the surface of the basin,
292 SA UCES.
the impurities remaining in the water. Melt it again
in the jar and saucepan, and pour off into the vessel
in which it is to be kept.
To Clarify Suet.
Cut the suet, which must be quite fresh, into
shreds ; pick out the bits of skin ; put it in a jar in a
saucepan of water ; melt and pour into the proper
vessel. The suet must not be kept till it is tainted or
musty, as the melting and washing will not remove
taint.
To Clarify Dripping.
Put the dripping on the fire in a clean saucepan ; let
it approach the boiling point, but not boil ; then pour
it into a basin of boiling water ; stir with a wooden
spoon ; let it cool, and then remove the dripping to
a jar. Repeat the process if necessary to clear the
dripping.
GARNISHES AND ACCESSORIES. 293
CHAPTER XXIV.
GARNISHES AND ACCESSORIES TO ENTREES.
Meat Stuffing.
' Force ' meat, so called from the French word 'farce!
is made thus : —
\ lb. of lean veal, or of the back of a rabbit, or the
breast of poultry uncooked, is to be cut up small and
then pounded ; i lb. of the suet from the kidney of
beef, or the fat of half-boiled bacon or ham, is to be
cut up and pounded ; then mixed with the veal, and
seasoned with pepper, salt, and fine herbs ; stir in an
^g^. Mix so that the fat and lean meats are perfectly
amalgamated. Then mix in another egg and half a
wine-glass of water. Test the flavour by poaching a
teaspoonful.
Shallots, mushrooms, truffles, little bits of tongue,
can be mixed in ; they improve both the taste and
appearance of the stuffing.
Stuffing for Fish.
I lb. fine breadcrumbs ;
12 ozs. beef suet, chopped fine ;
I teaspoonful chopped thyme ;
294 STUFFING.
2 teaspoonsful chopped parsley ;
Pepper, salt✪ Stuffing for Fish.
Mix thoroughly, and then add the yolks of two eggs.
Again mix thoroughly, and then add the white of one
Stuffing for Turkey, Fillet of Veal, &c.
Take equal weights of breadcrumbs and suet, some
sweet herbs and lemon peel chopped very fine, chopped
ham or tongue, or bacon which has been boiled.
Season with pepper and salt (very little salt, if you
have used ham, &c.)✪ Stuffing for Turkey, Fillet of Veal, &c. ; mix thoroughly ; bind with
an Qgg or two which have been beaten together.
Be sure to have the inside of the turkey, hare, or
fowl perfectly clean and sweet before you put in the
stuffing. A lump of charcoal should be put into the
inside, and allowed to remain for a few hours to purify
the parts. Hares which have been much shot require
the utmost care. It is better to send the stuffing up
as fried balls if there is any suspicion of the hare being
'• high.'
Stuffing for Rabbit. ✪ Stuffing for Rabbit
Page 119 · 4 recipe records on this page
Presented as published in 1882. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation, not the original instructions.
AI-modernized reading of the original text
Italian Sauce.
1 wine-glass of Chablis ; Simmer till reduced to 3 wine-glasses of broth ; half the quantity.
Add mushrooms chopped fine ; Half the quantity of shallot ; Thyme, parsley ; Salt, pepper.
Make a roux with flour and butter ; and stir for three minutes on the fire. Then stir in the above mixture, and let it simmer for a quarter of an hour, stirring slowly.
To Purify Lard.
Put the lard in a jar, and the jar in a saucepan of water till it is melted, then pour it into a basin of boiling water, and beat it well ; let it stand till cool, then remove the lard from the surface of the basin,
the impurities remaining in the water. Melt it again in the jar and saucepan, and pour off into the vessel in which it is to be kept.
To Clarify Suet.
Cut the suet, which must be quite fresh, into shreds ; pick out the bits of skin ; put it in a jar in a saucepan of water ; melt and pour into the proper vessel. The suet must not be kept till it is tainted or musty, as the melting and washing will not remove taint.
To Clarify Dripping.
Put the dripping on the fire in a clean saucepan ; let it approach the boiling point, but not boil ; then pour it into a basin of boiling water ; stir with a wooden spoon ; let it cool, and then remove the dripping to a jar. Repeat the process if necessary to clear the dripping.
GARNISHES AND ACCESSORIES. 293
CHAPTER XXIV.
GARNISHES AND ACCESSORIES TO ENTREES.
Meat Stuffing.
' Force ' meat, so called from the French word 'farce! is made thus : —
\ lb. of lean veal, or of the back of a rabbit, or the breast of poultry uncooked, is to be cut up small and then pounded ; i lb. of the suet from the kidney of beef, or the fat of half-boiled bacon or ham, is to be cut up and pounded ; then mixed with the veal, and seasoned with pepper, salt, and fine herbs ; stir in an egg. Mix so that the fat and lean meats are perfectly amalgamated. Then mix in another egg and half a wine-glass of water. Test the flavour by poaching a teaspoonful.
Shallots, mushrooms, truffles, little bits of tongue, can be mixed in ; they improve both the taste and appearance of the stuffing.
Stuffing for Fish.
I lb. fine breadcrumbs ;
12 ozs. beef suet, chopped fine ;
I teaspoonful chopped thyme ;
294 STUFFING.
2 teaspoonsful chopped parsley ; Pepper, salt.
Mix thoroughly, and then add the yolks of two eggs. Again mix thoroughly, and then add the white of one
Stuffing for Turkey, Fillet of Veal, &c.
Take equal weights of breadcrumbs and suet, some sweet herbs and lemon peel chopped very fine, chopped ham or tongue, or bacon which has been boiled. Season with pepper and salt (very little salt, if you have used ham, &c.) ; mix thoroughly ; bind with an egg or two which have been beaten together.
Be sure to have the inside of the turkey, hare, or fowl perfectly clean and sweet before you put in the stuffing. A lump of charcoal should be put into the inside, and allowed to remain for a few hours to purify the parts. Hares which have been much shot require the utmost care. It is better to send the stuffing up as fried balls if there is any suspicion of the hare being '• high.'
Stuffing for Rabbit.
Records on this page
Italian SauceStuffing for FishStuffing for Turkey, Fillet of Veal, &c.Stuffing for Rabbit