Parsley (to keep for winter use) — Take fresh bunches of parsley; plunge into boiling water slightly salted, boiling for 3 or 4 minutes✪ Parsley (to keep for winter use). Re- move from the water, and drain dry very quickly before the fire, and put in bottles for use. Soak in tepid water 5 minutes when required for cooking. Garlic Vinegar — Steep an ounce of garlic in 2 quarts of the best white vinegar; add a nutmeg scraped✪ Garlic Vinegar. This vinegar is much esteemed by the French. A Useful Catsup — One and one-half pints mushroom catsup, 3^ pint walnut pickle, 2 tablespoonfuls Chile vinegar, 2 shallots✪ A Useful Catsup. Take 13^ pints of freshly-made mushroom catsup, peel the shallots and add them to the catsup and allow it to simmer for 10 minutes, then add the pickle and vinegar and boil again for 10 minutes. Stand in a cool place, and when perfectly cold, bottle, and, having placed a small piece of shallot in each bottle, cork and set by for use. FORGBMBATS. WHETHER in the form of stuffing-balls or for patties, forcemeat makes a con- siderable part of good cooking, by the flavor it imparts to the dish it accompanies, and considerable care should be taken in preparing it. It is often the case, at many excellent tables where everything else is well done, to find very bad forcemeat or stuffing. Forcemeat (for Fowls) — Quarter lb. suet, 2 oz. ham, the grated rind of )^ lemon, a dessert- spoonful of minced parsley, 1 tablespoonful of minced sweet herbs, cayenne, salt, grounded mace to taste, 7 oz. bread-crumbs, 2 eggs. Cut the ham into small, thin strips, chop the suet finely, also the lemon peel; add the season- ing, then the crumbs; thoroughly blend, and after the eggs have been well beaten add to the other ingredients, and it is ready for use. If wished, for balls, fry a golden brown in hot lard. Forcemeat (Balls for Soup)— Eight oz. bread-crumbs, sweet herbs, salt and pepper to taste, 5 eggs. Have the bread-crumbs finely grated, and the herbs pounded to a powder; sprinkle with pepper and salt; boil 2 eggs hard and mince finely. Mix all together and bind the whole with the re- maining eggs. Form into little balls, and drop into the soup about 5 or 6 minutes before serving. Oyster Forcemeat (for Roast or Boiled Tur- key)— Two teacupfuls bread-crumbs, 3^ oz. minced suet, 1 tablespoonful savory herbs a sprinkle of nutmeg, salt and pepper to taste, 2 eggs, 1^4, doz. oysters. Have the bread-crumbs and suet finely mificed, add the herbs chopped as finely as possible; mix 140 Forcemeats. 141 well. Having opened the oysters, beard and chop them (not very small) and add to the other ingredients; beat up the eggs, and with the hand work all together thoroughly; it is then ready for use. Sage and Onion Stuffing (for Pork, Ducks, Geese) — Two teacups bread-crumbs, 4 large onions, 12 sage leaves, butter the size of an &gg, pepper and salt to taste✪ Forcemeat (for Fowls), 1 egg. Peel and boil the onions for 5 or 6 minutes, dip the sage leaves in the same water (while boiling) for a minute or two, then chop finely; add seasoning, the bread-crumbs and butter; beat up the egg, and work all together. It is then ready for use

AI-modernized reading of the original text

Parsley (to keep for winter use) — Take fresh bunches of parsley; plunge into boiling water slightly salted, boiling for 3 or 4 minutes. Remove from the water, and drain dry very quickly before the fire, and put in bottles for use. Soak in tepid water 5 minutes when required for cooking. Garlic Vinegar — Steep an ounce of garlic in 2 quarts of the best white vinegar; add a nutmeg scraped. This vinegar is much esteemed by the French. A Useful Catsup — One and one-half pints mushroom catsup, 3^ pint walnut pickle, 2 tablespoonfuls Chile vinegar, 2 shallots. Take 13^ pints of freshly-made mushroom catsup, peel the shallots and add them to the catsup and allow it to simmer for 10 minutes, then add the pickle and vinegar and boil again for 10 minutes. Stand in a cool place, and when perfectly cold, bottle, and, having placed a small piece of shallot in each bottle, cork and set by for use. FORCEMEATS. WHETHER in the form of stuffing-balls or for patties, forcemeat makes a considerable part of good cooking, by the flavor it imparts to the dish it accompanies, and considerable care should be taken in preparing it. It is often the case, at many excellent tables where everything else is well done, to find very bad forcemeat or stuffing. Forcemeat (for Fowls) — Quarter lb. suet, 2 oz. ham, the grated rind of 1/2 lemon, a dessertspoonful of minced parsley, 1 tablespoonful of minced sweet herbs, cayenne, salt, grounded mace to taste, 7 oz. bread-crumbs, 2 eggs. Cut the ham into small, thin strips, chop the suet finely, also the lemon peel; add the seasoning, then the crumbs; thoroughly blend, and after the eggs have been well beaten add to the other ingredients, and it is ready for use. If wished, for balls, fry a golden brown in hot lard. Forcemeat (Balls for Soup)— Eight oz. bread-crumbs, sweet herbs, salt and pepper to taste, 5 eggs. Have the bread-crumbs finely grated, and the herbs pounded to a powder; sprinkle with pepper and salt; boil 2 eggs hard and mince finely. Mix all together and bind the whole with the remaining eggs. Form into little balls, and drop into the soup about 5 or 6 minutes before serving. Oyster Forcemeat (for Roast or Boiled Turkey)— Two teacupfuls bread-crumbs, 3/4 oz. minced suet, 1 tablespoonful savory herbs a sprinkle of nutmeg, salt and pepper to taste, 2 eggs, 1 1/4 doz. oysters. Have the bread-crumbs and suet finely mificed, add the herbs chopped as finely as possible; mix Forcemeats. 141 well. Having opened the oysters, beard and chop them (not very small) and add to the other ingredients; beat up the eggs, and with the hand work all together thoroughly; it is then ready for use. Sage and Onion Stuffing (for Pork, Ducks, Geese) — Two teacups bread-crumbs, 4 large onions, 12 sage leaves, butter the size of an egg, pepper and salt to taste, 1 egg. Peel and boil the onions for 5 or 6 minutes, dip the sage leaves in the same water (while boiling) for a minute or two, then chop finely; add seasoning, the bread-crumbs and butter; beat up the egg, and work all together. It is then ready for use

Records on this page

Parsley (to keep for winter use)Garlic VinegarA Useful CatsupMushroom CatsupForcemeat (for Fowls)Forcemeat Balls for SoupQuenellesSage and Onion Stuffing (for Pork, Ducks, Geese)Oyster Forcemeat (for Roast or Boiled Turkey)

The white ribbon cook book