Marzipan. — Take 2 lbs. of shelled al- monds and loosen the skins by throwing them into hot water, and then blanch them by repeated baths of stone-cold water, and when drjT bray them, half a dozen at a time, in a marble mortar, with a sprinkle for every half-dozen either of rose - water or of orange flower✪ Marzipan, as the taste directs, the latter being a little more pungent. If to about every two dozen sweet-almonds one bitter-almond is added, the prod- uct is a trifle more spirited than with- out the bitter - almond ; but it is op- tional. The grinding of the nuts into a smooth mass is not a very Meagre Soup. See Soups. Meat, Extract of. See Extract of Meat. Meats. — A complete list of recipes for cooking beef will be found under Beef ; for cooking veal, under Veal ; for cooking mutton, under Mutton ; for cooking lamb, under Mutton ; for cooking pork, under Pork. See also the various divisions of recipes un- der Soups, Sauces, Sandwiches and Canapes, Game, Salads, Gravies and Thickenings, Force-meats and Stuff- ings, etc., etc., and special articles or Meats, Potted MILK Mock Turtle Soup combinations of meats under their re- spective names, such as Sausages, Olla Podrida, Agrodolce, Sweetbreads, Tripe, etc., etc. Meats, Potted. — To pot meat is one way of preserving it longer than would be possible in the ordinary way ; and in potting it this is done by pound- ing the flesh to a pulp in a mortar, mixing it with salt and spices, press- ing it into a jar, and covering it with a thick coat of melted butter or lard to exclude the air. The jar is then tied down tightly with bladder or oiled paper. The remains of any tender, well-roasted meat will answer just as well for potting as if it were dressed for the purpose ; but care should be taken first that the meat is cut through, and that every little piece of skin, fat, sinew, and gristle is removed, and afterwards that it is pounded so thoroughly that not a single lump is to be found in it. Care is required, too, in seasoning it, and it is better to add the spices gradually, and to keep tasting the meat until it satisfies the palate — for additional spice can be put in when it cannot be taken out. At the same time potted meat✪ Potted Meat is worth nothing unless it is pleasantly flavored, and it is almost universally liked rather highly seasoned. The meat should be cold before it is cut, and the butter should be cool before it is poured upon the paste. The gravy, too, should be drained thoroughly from the meat, or it will not keep. Dry and salted meats will need more butter than fresh white ones. tight with antiseptic cotton, lay them in cold water and boil for at least an hour, and do not take them out until the water is cold, nor remove the stopper until the milk is to be used. To scald milk, put it in a double boiler. As soon as the water in the lower pan boils, the milk is scalded. Sour milk is useful for many pur- poses, especially in making biscuits, etc. When sour milk or molasses is used in baking omit cream of tartar or baking-powder, using soda only. Milk Punch. See Beverages. Milk Scones. See Bread. Toast. Milk, Sour. See Bonny Clabber. Mince-pies and Mince-meat. See Pies. Minced Mutton. Minced Veal. Mint Sauce. Miser’s Sauce. Mixed Catsup. See Mutton. See Veal. See Sauces. See Sauces. See Pickles. Mixed Fruit Pudding. See Puddings. Mixed Pickles. See Pickles.

AI-modernized reading of the original text

Marzipan. — Take 2 lbs. of shelled almonds and loosen the skins by throwing them into hot water, and then blanch them by repeated baths of stone-cold water, and when dry bray them, half a dozen at a time, in a marble mortar, with a sprinkle for every half-dozen either of rose - water or of orange flower, as the taste directs, the latter being a little more pungent. If to about every two dozen sweet-almonds one bitter-almond is added, the product is a trifle more spirited than without the bitter - almond ; but it is optional. The grinding of the nuts into a smooth mass is not a very Meagre Soup. See Soups. Meat, Extract of. See Extract of Meat. Meats. — A complete list of recipes for cooking beef will be found under Beef ; for cooking veal, under Veal ; for cooking mutton, under Mutton ; for cooking lamb, under Mutton ; for cooking pork, under Pork. See also the various divisions of recipes under Soups, Sauces, Sandwiches and Canapes, Game, Salads, Gravies and Thickenings, Force-meats and Stuffings, etc., etc., and special articles or Meats, Potted MILK Mock Turtle Soup combinations of meats under their respective names, such as Sausages, Olla Podrida, Agrodolce, Sweetbreads, Tripe, etc., etc. Meats, Potted. — To pot meat is one way of preserving it longer than would be possible in the ordinary way ; and in potting it this is done by pounding the flesh to a pulp in a mortar, mixing it with salt and spices, pressing it into a jar, and covering it with a thick coat of melted butter or lard to exclude the air. The jar is then tied down tightly with bladder or oiled paper. The remains of any tender, well-roasted meat will answer just as well for potting as if it were dressed for the purpose ; but care should be taken first that the meat is cut through, and that every little piece of skin, fat, sinew, and gristle is removed, and afterwards that it is pounded so thoroughly that not a single lump is to be found in it. Care is required, too, in seasoning it, and it is better to add the spices gradually, and to keep tasting the meat until it satisfies the palate — for additional spice can be put in when it cannot be taken out. At the same time potted meat is worth nothing unless it is pleasantly flavored, and it is almost universally liked rather highly seasoned. The meat should be cold before it is cut, and the butter should be cool before it is poured upon the paste. The gravy, too, should be drained thoroughly from the meat, or it will not keep. Dry and salted meats will need more butter than fresh white ones. tight with antiseptic cotton, lay them in cold water and boil for at least an hour, and do not take them out until the water is cold, nor remove the stopper until the milk is to be used. To scald milk, put it in a double boiler. As soon as the water in the lower pan boils, the milk is scalded. Sour milk is useful for many purposes, especially in making biscuits, etc. When sour milk or molasses is used in baking omit cream of tartar or baking-powder, using soda only. Milk Punch. See Beverages. Milk Scones. See Bread. Toast. Milk, Sour. See Bonny Clabber. Mince-pies and Mince-meat. See Pies. Minced Mutton. Minced Veal. Mint Sauce. Miser’s Sauce. Mixed Catsup. See Mutton. See Veal. See Sauces. See Sauces. See Pickles. Mixed Fruit Pudding. See Puddings. Mixed Pickles. See Pickles.

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MarzipanPotted Meat

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