« ZurückWeiter »
a little onion, when liked, shredded very fine; salt, nutmeg, and cayenne to taste; 4 oz. of bread crumbs, 1 egg.
Mode.—Mix all the ingredients well together, carefully mincing them very finely; beat up the eggs, moisten with it, and work the whole very smoothly together. Oysters or anchovies may be added to this forcemeat, and will be found a great improvement.
Average cost, 6d.
Sufficient for a moderate-sized haddock or pike.
POECEMEAT RE VEAL, TURKEYS, FOWLS, HARE, &c.
417. Ingredients.—2 oz. of ham or lean bacon, J lb. of suet, the rind of half a lemon, 1 teaspoonful of minced parsley, 1 teaspoonful of minced sweet herbs; salt, cayenne, and pounded mace to taste; 6 oz. of bread crumbs, 2 eggs.
Mode.—shred the ham or bacon, chop the suet, lemon-peel, and herbs, taking particular care that all be very finely minced; add a seasoning to taste*, of salt, cayenne, and mace, and blend all thoroughly together with the bread crumbs, before wetting. Now beat and strain the eggs, work these up with the other ingredients, and the forcemeat will be ready for use. When it is made into balls, fry of it nice brown, in boiling lard, or put them on a tin and bake for 1 hour in a moderate oven. As we have stated before, no one flavour should predominate greatly, and the forcemeat should be of sufficient body to cut with a knife, and yet not dry and heavy. For very delicate forcemeat, it is advisable to pound the ingredients together before binding with the egg; but for ordinary cooking, mincing very finely answers the purpose.
Average cost, 8d.
Sufficient for a turkey, a moderate-sized fillet of veal, or a hare.
Note.—In forcemeat for Hare, the liver of the animal is sometimes added. Boil for 5 minutes, mince it very small, and mix it with the other ingredients. If it should be in an unsound state, it m at be on no account made use of.
Sweet Hebbs.— Those most usually employed for purposes of cooking, such as the flavouring or soups, sauces, forcemeats, &c, are thyme, sage, mint, marjoram, savory, and basil. Other sweet herbs are cultivated for purposes of medicine and perfumery: they are most grateful both to the organs of taste and smelling; and to the aroma derived from them is due, in the great measure, the sweet and exhilarating fragrance of our "flowery meads." In Basil. town, sweet herbs have to be procured at the greengrocers*
or herbalists', whilst, in the country, the garden should
furnish all that are wanted, the cook taking great care to have some dried in the autumn
for her use throughout the winter months.
FORCEMEAT FOE BAKED PIKE.
418. Inokedients.—3 oz. of bread crumbs, 1 teaspoonful of minced savoury herbs, 8 oysters, 2 anchovies (these may be dispensed with), 2 oz. of suet; salt, pepper, and pounded mace to taste; 6 tablespoonfuls of cream or milk, the yolks of 2 eggs.
Mode.—Beard and mince the oysters, prepare and mix the other ingredients by recipe No. 416, and blend the whole thoroughly together. Moisten with the cream and eggs, put all into a stewpan, and stir it over the fire till it thickens, when put it into the fish, which should have previously been cut open, and sew it up.
Time.—4 or 5 minutes to thicken. Average cost, lOd.
Sufficient for a moderate-sized pike.
419. It will be well to state, in the beginning of this recipe, that French forcemeat, or quenelles, consist of the blending of three separate processes; namely, panada, udder, and„,whatever meat you intend using.
420. Ingredients.—The crumb of 2 penny rolls, 4 tablespoonfuls of white stock, No. 107, 1 oz. of butter, 1 slice of ham, 1 bay-leaf, a little minced parsley, 2 shalots, 1 clove, 2 blades of mace, a few mushrooms (when obtainable), butter, the yolks of 2 eggs.
Mode.—Soak the crumb of the rolls in milk for about £ hour, then take it out, and squeeze so as to press the milk from it; put the soaked bread into a stewpan with the above quantity of white stock, and set it on one side; then put into a separate stewpan 1 oz. of butter, a slice of lean ham cut small, with a bay-leaf, herbs, mushrooms, spices, &c, in the above proportions, and fry them gently over a slow fire. When done, moisten with 2 teacupfuls of white stock, boil for 20 minutes, and strain the whole through a sieve over the panada in the other stewpan. Place it over the fire, keep constantly stirring, to prevent its burning, and when quite dry, put in a small piece of butter. Let this again dry up by stirring over the fire; then add the yolks of 2 eggs, mix well, put the panada to cool on a clean plate, and use it when required. Panada should always be well flavoured, as the forcemeat receives no taste from any of the other ingredients used in its preparation.
Boiled Calf's TTdder for French Forcemeats.
421. Put the udder into a stewpan with sufficient water to cover it; let it stew gently till quite done, when take it out to cool. Trim all the upper parts, cut it into small pieces, and pound well in a mortar, till it can be rubbed through a sieve. That portion which passes
through the strainer is one of the three ingredients of which French forcemeats are generally composed; but many cooks substitute butter for this, being a less troublesome and more expeditious mode of preparation.
Pestle And Btobtab.—No cookery can be perfectly performed without the aid of the useful instruments shown in the engraving. PESTLE AND MORTAR. For pounding things sufficiently fine, they are
invaluable, and the use of them will save a good deal of time, besides increasingthe excellence of the preparations. They aremade of iron, and, in that material, can be bought cheap ; but as these are not available for all purposes, we should recommend, as more economical in the end, those made of Wedgwood, although these are considerably more expensive than the former.
432. Ingredients.—Equal quantities of veal, panada (No. 420), and calf's adder (No. 421), 2 eggs" seasoning to taste of pepper, salt, and pounded mace, or grated nutmeg; a little flour.
Mode.—Take the fleshy part of veal, scrape it with a knife, till all the meat is separated from the sinews, and allow about Jib. for an entree. Chop the meat, and pound it in a mortar till reduced to a paste; then roll it into a ball; make another of panada (No. 420), the same size, and another of udder (No. 421), taking care that these three balls be of the same size. It is to be remembered, that equality of size, and not of weight, is here necessary. When the three ingredients are properly prepared, pound them altogether in a mortar for some time; for the more quenelles are pounded, the more delicate they are. Now moisten with the eggs, whites and yolks, and continue pounding, adding a seasoning of pepper, spices, &c. When the whole is well blended together, mould it into balls, or whatever shape is intended, roll them in flour, and poach in boiling water, to which a little salt should have been added. If the quenelles are not firm enough, add the yolk of another egg, but omit the white, which only makes them hollow and puffy inside. In the preparation of this recipe, it would be well to bear in mind that the ingredients are to be well pounded and seasoned, and must be made hard or soft according to the dishes they are intended for. For brown or white ragouts they should be firm, and when the quenelles are used very small, extreme delicacy will be necessary in their preparation. Their flavour may be varied by using the flesh of rabbit, fowl, hare, pheasant, grouse, or an extra quantity of mushroom, parsley, &c.
Time.—About 3 hour to poach in boiling water.
Sufficient, 5 lb. of veal or other meat, with other ingredients in proportion, for 1 entree.
Note.—The French are noted for their skill in making forcemeats; one of tho principal causes of their superiority in this respect being, that they poimd all the ingredients so diligently and thoroughly. Any one with the slightest pretensions to refined cookery, must, in this particular, implioitly follow the example of our friends across the Channel.
FORCEMEAT, or QUENELLES, FOR TURTLE SOUP. (See No. 189.)
423. Soyer's Recipe for mats. —Take a pound and a half of lean veal from the fillet, and cut it in long thin slices; scrape with a knife till nothing but the fibre remains; put it in a mortar, pound it 10 minutes, or until in a pur^e; pass it through a wire sieve (use the remainder in stock); then take 1 pound of good fresh beef suet, which skin, shred, and chop very fine; put it in a mortar and pound it; then add 6 oz. of panada (that is, bread soaked in milk and boiled till nearly dry) with the suet; pound them well together, and add the veal; season with" a teaspoonful of salt, a quarter one of pepper, half that of nutmeg ; work all well" together; then add four eggs by degrees, continually pounding the contents of the mortar. When well mixed, take a small piece in a spoon, and poach it in some boiling water; and if it is delicate, firm, and of a good flavour, it is ready for use.
FRIED BREAD CRUMBS.
424. Cut the bread into thin slices, place them in a cool oven overnight, and when thoroughly dry and crisp, roll them down into fine crumbs. Put some lard, or clarified dripping, into a frying-pan; bring it to the boiling-point, throw in the crumbs, and fry them very quickly. Directly they are done, lift them out with a slice, and drain them before the fire from all greasy moisture. When quite crisp, they are ready for use. The fat they are fried in should be clear, and the crumbs should not have the slightest appearance or taste of having been, in the least degree, burnt.
FRIED SIPPETS OF BREAD (for Garnishing many Dishes).
425. Cut the bread into thin slices, and stamp them out in whatever shape you like,—rings, crosses, diamonds, &C. &C. Fry them in the same manner as the bread crumbs, in clear boiling lard, or clarified dripping, and drain them until thoroughly crisp before the fire. When variety is desired, fry some of a pale colour, and others of a darker hue. .
FRIED BREAD FOR BORDERS.
426. Proceed as above, by frying some, slices of bread cut. in any fanciful shape. When quite crisp, dip one side of the sippet into the beaten white of an egg mixed with a little flour, and place it on the edge of the dish. Continue in this manner till the border is completed, arranging the sippets a pale and a dark one alternately.
GENEVESE SAUCE FOR SALMON, TROUT, &0.
427. Ingredients.—1 small carrot, a small faggot of sweet herbs, including parsley, 1 onion, 5 or 6 mushrooms (when obtainable), 1 bayleaf, 6 cloves, 1 blade of mace, 2 oz. of butter, 1 glass of sherry, li pint of white stock, No. 107, thickening of butter and flour, the juice of half a lemon.
Mode.—Cut up the onion and carrot into small rings, and put them into a stewpan with the herbs, mushrooms, bay-leaf, cloves, and mace; add the butter, and simmer the whole very gently over a slow fire until the onion is quite tender. Pour in the" stock and sherry, and stew slowly for 1 hour, when strain it off into a clean saucepan. Now make a thickening of butter and flour, put it to the sauce, stir it over the fire until perfectly smooth and mellow, add the lemonjuice, give one boil, when it will be ready for table.
Time. —Altogether 2 hours.
Sage.—This was originally B native of the south of Europe,
but it has long been cultivated in the English garden. There
are several kinds of it, known as the green, the red, the
Sage. small-leaved, and the broad-leaved balsamic. In cookery,
its principal use is for stuffings and sauces, for which
purpose the red is the most agreeable, and the green the next. The others are
used for medical purposes. »
428. Ingredients.—Salt and water, 1 oz. of bruised ginger, k oz of whole black pepper, j oz. of whole allspice, 4 cloves, 2 blades of mace, a little horseradish. This proportion of pepper, spices, &c, for 1 quart of vinegar.
Mode.—Let the gherkins remain in salt and water for 3 or 4 days, when take them out, wipe perfectly dry, and put them into a stone jar. . Boil sufficient vinegar to cover them, with spices and pep