Gancel's culinary encyclopedia of modern cooking

Cold water 10 quarts, two chickens cut in small pieces, 1 knuckle of veal without bones, 1 shin of beef without bones, old Madeira wine, 2 calf’s feet cut in two. Put all in ingredients sauce pan, season with a little salt and vegetables. Let cook five hours, strain, skim the grease off, clarify with calf’s liver and the white of two eggs. Strain through a fine cloth and let cool in cups or silver bowls. JELLIES FOR INVALIDS. (GELEES DE MALADES) Cook 4 calf’s feet' in 4 quarts of water, until the meat is detached from the bones, strain the jelly and add 6 ounces of sugar, 1 ounce of salt, 1 leaf of mace, 1 ounce ginger and cinnamon, a piece of lemon peel and a little juice, clarify and add 2 whites of eggs; cook hour, then put in cups. — 119 — FOR ALL JELLIES OF LIQUORS AND ESSENCES (POUR TOUTES GELEES DE LIQUEURS ET ESSENCES) Water 1 y2 quarts, IV2 ounce of white gelatine, 12 ounces of sugar, a pinch of salt, juice of a lemon. Melt the gelatine in a quart of water, add juice of lemon. When the sugar is melted in the V2 quart of water, beat the white of two eggs and mix in the jelly. Let boil while stirring continually. Put on the side of the fire V2 hour, strain. Never put any essences, liquors, skin of oranges or lemon in jellies before they are clarified. SEASONING AND CONDIM ENTATION (ASSAISONNEM ENT ET CONDIM ENTATION Seasoning is the principal thing in good cooking; and the most delicate dishes can be spoiled without it. The result of good seasoning is entirely in the com¬ bination of the condiments and strong spices, they should differ according to the style of the aliment. MARINADE AND BRINE. (MARINADES ET SAUMURES) Brine is a liquid condiment which is used to soak meats in, to give it a taste of venaison or to preserve them. RAW MARINADE. (MARINADE CRUE Raw Marinade. This marinade is composed of wine only and is used for braised meats, such as beef a la mode. White and red wines, strong Spanish or Italian wines, Madeira. The meat should be soaked 24 hours in a condiment composed of garlic, onions, taragon, grains of pepper, bay leaf, thyme and basilic. Use the marinade in the cooking. — 120 — MARINADES PRESERVED MARINADE. (MARINADE DE CONSERVE) Cook in 3 quarts of wine and 9 quarts of water, carots, celery, shredded and pounded garlic. After cook¬ ing a half hour take out the vegetables and add the con¬ diments named above. 5 quarts of white wine, sliced lemon, 1 pound of salt let boil. Strain and add while it is hot, 1 ounce of boric acid. One can make the quantity one wishes. Use when cold. COOKED MARINADE FOR CAMOUFLAGE GAME (MARINADE CUITE POUR IM ITER LE GIBIER) In this marinade, after the meats have been soaked for 8 days they acquire the aroma and taste of real game. Pork becomes a boar, goat and lamb become venison. Mix all of these following ingredients together and let boil: 3 quarts of vinegar and tarragon, 6 quarts of dry white wine, 1 quart of Madeira, 8 ounces salt, 1 ounce crushed pepper, iy2 aromatic melilot, 1 ounce balsam, y2 ounce sage, 6 ounces green skin of walnuts, 4 cloves of garlic. If you wish to conserve, add a pinch of boric acid to the quart while hot. Keep in a cool place and do not' take any of the articles out with the hands. The marinade must be cold before using. MARINADE FOR BROILED OR FRIED ARTICLES