Soups, savouries, sweets, with a chapter on breads

* Tlie comic of those contrivances^ Cold glories served up wit It three-pauU worth* sctuce,^ Robert Browning. and the liquid is thick and glutinous. This stock is useful for all fish sauces and for oyster soup. IDcgetatfan Stocft^ One pound of Egyptian lentils, six ounces of pearl barley, three carrots, six onions, a bunch of sweet herbs, a stick of celery, or a teaspoonful of celery seeds, four cloves, a blade of mace, a dessertspoonful of salt. Put a gallon of water into a large saucepan^ with a well-fitting lid, put in also the pearl barley. Put on the fire, and when the water is boiling add the other ingredients. Simmer slowly for six or eight hours by the * See note on Saucepans, page i, Soups. * Garnished with spoons of sJiell and horn Stood the birchen dishes of smoking corn,* Whittier. * / carCt say that she gave them any tea. But there were eggs^ fruity coffje^ breads fish, honey. With Scio wine, — and all for love, not money* — Byron. side of the fire. Strain the stock through a fine sieve, and put it aside for use. jpisb Sauce^ One pint of fish stock, two teaspoonfuls of flour, a shred or two of lemon peel, four drops of essence of anchovy, half a teaspoonful of lemon-juice ; two teaspoonfuls of cream or new milk. Mix the flour smoothly with the cold stock, and boil until the thickness of a custard. Add the cream, anchovy, and lemon-juice (removing the pan from the fire before adding the latter). Take out the lemon-peel, and, if the anchovy does not make this unnecessary, add salt to taste. * To every guest th' appropriate speech is made. And every duty with distinction paid,* — Crabbe. * Butter I warrant be prime, and I warrant the eg/s be as well Hafe a pint of milk runs out when I break the shell,* Tennyson: 'Village Wife.* TKIlbfte Sauce^ Three ounces of butter, three ounces of flour, three mushrooms or teaspoonful of mushroom ketchup, one pint of white stock — meat or vegetarian — one gill of milk. Melt the butter in a saucepan and stir in the flour. Continue to stir over the fire for two or three minutes ; then remove the pan, stirring still until quite cool. Pour the cold white stock into it, add the mushrooms and return the pan to the fire. Let this boil for fifteen minutes. Boil the milk and add it. Strain off the mushrooms and pour the sauce into a basin to cool, stirring occasionally. When required for use the sauce must be heated carefully that it may not curdle. * Fowls ^ la Conde'y slices eke of salmon. With sauces Genevoises and haunch of venison,* Byron. * Of old, when Scarron his companions invited^ Each guest brought his dish^ and the feast was united, Jf our landlord supplies us with be"/ and with fish Let each guest bring himself and he brings the best dish.^ Goldsmith. /IBagonnatee Sauce^ The yolks of four eggs, half a pint of cream, either fresh or sour ; one dessertspoonful each of salad oil, tarragon vinegar, and common vinegar ; one teaspoonful of mustard. Whip the yolks up slightly with the cream, and put them into a saucepan. Mix the remaining ingredients smoothly together, and add them to the eggs and cream. Put the pan on the fire and stir the sauce rapidly with a wooden spoon until it is scalded, then remove from the fire. (Great care must be taken that the sauce does not curdle ; it will not do this if kept from boiling.) If the sauce is to be served cold it will require * Hogsheads of honey ^ kilderkins of mustard^ — Byron. lO * The sauce to meat is ceremony* — Macbeth. Stirring as it cools to prevent a skim forming on the top. If preferred, the acid flavour can be given to this sauce by using lemon-juice instead of vinegar. S)utcb Sauce.