Mackerel. — The following recipes
for cooking mackerel will be found
under their respective headings as
indicated :
Mackerel, Baked. See Fish.
Baked Fillet of.
Boiled.
(Fresh) Broiled.
Spanish, Salad.
Madeira Cream. See Creams.
Mahogany Cakes. See Bread.
Maitre d’Hotel Butter. See Butter.
Maitre d’Hotel Sauce.
See Sauces.
Mangoes. — The following recipes
calling for mangoes will be found un-
221
Maple Sugar. — The following rec-
ipes for cooking maple sugar will be
found under their respective headings
as indicated :
Maple Cream Cake. See Cakes.
.. Layer Cake.
.. Balls. See Candy.
.. Caramels.
.. Creams.
.. Taffy.
.. Cream Custard.
See Custards.
.. Mousse. See Ices.
Maraschino Flummery.
See Custards.
Maraschino Ice-cream.
See Ices.
Marble Cake. See Cakes.
Marble Veal.
See Veal.
Marinade
MARZIPAN
Meats
Marinade. — A marinade is a flavor-
ed pickle in which fish and meat are
soaked for a while before being cooked.
Sometimes the liquor and seasoning
are boiled together, and allowed to
get cold before being used. The mar-
inade can then be employed again
and again, if it be boiled occasionally.
When a small quantity only is re-
quired, the marinade is used raw.
Marinade, Cooked. — Fry two on-
ions, two carrots, two bay-leaves, three
shallots, a bunch of parsley, a sprig
of thyme, and a clove of garlic in
3 ozs of butter. Pour on one quart
of water and one quart of vinegar,
and boil for three minutes. Add
pepper and salt, and store for use.
Marinade, Raw (for small portions
of food, such as fillets of fish and
slices of poultry). — Put a faggot of
herbs with a little pepper and salt
into a dish ; pour on it a gill of vinegar
and a table-spoonful of oil. If liked,
onion may be used instead of or as
well as herbs.
Marinaded Eggs.
Marlboro Tarts.
Marmalades.
Marrons.
Marsh-mallows.
See Eggs.
See Pies.
See Preserves.
See Chestnuts.
See Candy.
quick one, as it has to be kept up till
the almonds are reduced to a thick,
smooth consistency, and the longer
the grinding in the mortar is done
the smoother is the result, and it is
desirable that it should be almost
as smooth as oil. When as smooth
as you can get it, add an equal
weight of confectioner's white sugar,
or honey, and put it on the stove in
a porcelain saucepan or in a double
boiler, continually stirring and smooth-
ing and pressing it together with a
big wooden spoon. Whether sugar
or honey, work it together till it no
longer clings to the side of the sauce-
pan and has become a tolerably
compact mass ; then remove from the
fire, and after it is sufficiently cool
pour it out on a clean bread-board,
and work into it, as if it were a lump
of dough, another pound of the sugar ;
and that done, roll it into a long strip
from a quarter to a half inch thick,
and cut it into lozenge - shaped or
circular cakes two or three inches
in diameter, put a narrow rim of
the paste round the cake, and then
set it into a warm oven, but not a
hot one, just long enough to give it
the faintest color imaginable, or let
it dry off naturally, and so keep it
snow-white. It is now good enough
to set before the king without any-
thing more.
Mayonnaise Dressing.
See Salads ; also Sauces.
Page 249
Presented as published in 1902. 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
Mackerel. — The following recipes for cooking mackerel will be found under their respective headings as indicated :
Mackerel, Baked. See Fish.
Baked Fillet of.
Boiled.
(Fresh) Broiled.
Spanish, Salad.
Madeira Cream. See Creams. Mahogany Cakes. See Bread. Maitre d’Hotel Butter. See Butter. Maitre d’Hotel Sauce.
See Sauces.
Mangoes. — The following recipes calling for mangoes will be found un-
Maple Sugar. — The following recipes for cooking maple sugar will be found under their respective headings as indicated :
Maple Cream Cake. See Cakes. .. Layer Cake.
.. Balls. See Candy.
.. Caramels.
.. Creams.
.. Taffy.
.. Cream Custard.
See Custards. .. Mousse. See Ices.
Maraschino Flummery.
See Custards.
Maraschino Ice-cream.
See Ices.
Marble Cake. See Cakes.
Marble Veal.
See Veal.
Marinade
MARZIPAN
Meats
Marinade. — A marinade is a flavored pickle in which fish and meat are soaked for a while before being cooked. Sometimes the liquor and seasoning are boiled together, and allowed to get cold before being used. The marinade can then be employed again and again, if it be boiled occasionally. When a small quantity only is required, the marinade is used raw.
Marinade, Cooked. — Fry two onions, two carrots, two bay-leaves, three shallots, a bunch of parsley, a sprig of thyme, and a clove of garlic in 3 ozs of butter. Pour on one quart of water and one quart of vinegar, and boil for three minutes. Add pepper and salt, and store for use.
Marinade, Raw (for small portions of food, such as fillets of fish and slices of poultry). — Put a faggot of herbs with a little pepper and salt into a dish ; pour on it a gill of vinegar and a table-spoonful of oil. If liked, onion may be used instead of or as well as herbs.
Marinaded Eggs. Marlboro Tarts. Marmalades. Marrons. Marsh-mallows.
See Eggs. See Pies. See Preserves. See Chestnuts. See Candy.
quick one, as it has to be kept up till the almonds are reduced to a thick, smooth consistency, and the longer the grinding in the mortar is done the smoother is the result, and it is desirable that it should be almost as smooth as oil. When as smooth as you can get it, add an equal weight of confectioner's white sugar, or honey, and put it on the stove in a porcelain saucepan or in a double boiler, continually stirring and smoothing and pressing it together with a big wooden spoon. Whether sugar or honey, work it together till it no longer clings to the side of the saucepan and has become a tolerably compact mass ; then remove from the fire, and after it is sufficiently cool pour it out on a clean bread-board, and work into it, as if it were a lump of dough, another pound of the sugar ; and that done, roll it into a long strip from a quarter to a half inch thick, and cut it into lozenge-shaped or circular cakes two or three inches in diameter, put a narrow rim of the paste round the cake, and then set it into a warm oven, but not a hot one, just long enough to give it the faintest color imaginable, or let it dry off naturally, and so keep it snow-white. It is now good enough to set before the king without anything more.
Mayonnaise Dressing.
See Salads ; also Sauces.