Page:New Peterson magazine 1859 Vol. XXXV.pdf/496



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it settle for two hours, and pour it into a clean saucepan, dear from the sediment. Have ready three ounces of rice, boiled in water; if you prefer vermicelli, boil two ounces, and, when done enough, put it in the oup, and serve it up.

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PRESERVBB, “muss, ac. Observations on I’reserri'ng.—l'hen you make any kind of jelly, take care you do not let any of the seeds from the fruit fall into thejelly; pound your sugar, and let it. dissolve in the syrup before you set it on the fire—it makes the scum FISH. rise Well. and the jelly a better color: it is a great fault to Perch—in Water sway—Scale, clean, and wash your boil jellies too high, it makes them of a dark color. The perch; put in some water to boil, adding some salt; when best mode to preserve sweetincats, is to dip writing paper in the water boils put in your fish, with an onion cut in slices brandy, and lay it close to your sweetmeats, tie them well and separated into rings. and a handful of parsley. Put in down with white paper, and two folds of thick cap paper to. as much milk as will turn the water white; when your fish keep out the air. are done enough, put them into a soup dish, and pour a Green Gages—Take the plums before they are ripe, put little of the water over them with the parsley and-onions. them in a kettle with vine leaves at the bottom—then a Serve with them a sauce of butter and parsley. layer of plums, then a layer of vine leaves, and so on until Rock Fish—Stewcii.—Brown some onions in butter. Cut the plums are all used. Fill the kettle with water, set it your ﬁsh in slices and fry them; put them into a pot with over a slow tire, and when the plums become hot, and the water, butter. allspice, salt and mace; about half an hour skins begin to crack, take them out, and skin them care before you dish your ﬁsh add as much wine as is agreeable to you. You must stew the ﬁsh ‘slowly about three hours, fully; lay them on a sieve as you skin them, then put them back again in the same water, and in the same manner as and keep it closely covered. before, covering them very close, and hanging them a great XIATS. distance from the ﬁre until they become green. Then take Woodcock or Partridge—Hoshed.-—Cut the birds up as for them up carefully, lay them on a sieve to drain, make a eating; work the entrails very line with the back ofa spoon; good syrup. and give them a gentle boil twice a day for two mix it with a spoonful of red wine, the same quantity of days; th' u put them in a ﬁne, clear syrup. water, and half a spoonful of vinegar; cut an onion into Pine Apples—Ab. l.—Take them before they are ripe, slices, and then pull it into rings; and roll a little butter in make a strong salt water and lay them in for ﬁve days; then some flour. Put them all _into your pan, shake it over the green them with vine leaves, make a thin syrup, and when ﬁre till it boils; then put in your birds, and when thoroughly it is almost cold, put the pine apples in jars and pour the hot lay them in a dish, and strain the sauce over them. syrup over them; let them stand a week, but be certain of Pigwns—Ihn'Ied.—-Clean your pigeons thoroughly, turn their being covered with syrup. When they have stood a the legs under the wings, dredge them, and put them in week, boil the syrup again and pour it over them; let them cold water; boil them very slowly a quarter of an hour, dish stand eight weeks, and during that time give the syrup two them up, pour over them good melted butter, and serve them or three hoilings in order to prevent it from moulding. up. Prepare a sauce of drawn butter and parsley. After that make a good syrup, put a few slices of white HAD] DISHES. ginger into it, then give your fruit a gentle boil, place it in Breast of I'eab—Collared.—Take a fine breast of veal, bone jars, and tie them down with bladders. I’t'ne Appbn—A'O. 2.—Pare, core, and grate the fruit. Take it, rub it over with the yolks of two eggs, and strew over it some crumbs of broad, a little grated lemon, a little pepper pound for pound, boil all together carefully until it becomes and salt, and a handful of chopped paisley. Roll it up tight, thick and clear. Omb Apples—Par boil the apples very gently, and when and bind it hard with twine; wrap it in a cloth and boil it an hour and a half—then take it up to c0ol. When a littlo the fruit is tender take it out of the water. Take one pound of sugar for each pound of fruit; pour some of the water in cold, take off the cloth, and clip the twine carefully, lest you l ‘f/I'J I /I I I/l IJ'I

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open the veal; then cut it in slices, and lay them on a dish,

which the fruit was boiled over the sugar, in order to melt

with some forcemeat halls laid round them. Make a white sauce, as follows, and pour it over the veal, &'c. White Sauce—Take one pint of good veal gravy. add to it a spoon

it. then place the syrup over the ﬁre, and when it boils and is well skinned, put in the fruit and boil it carefully until it becomes clear; then put the fruit on dishes to cool, and boil down the syrup. Put the fruit in jars, and pour the syrup over it while hot. All the water in which the apples have been boiled may be poured over the sugar, as the more

ful of lemon pickle, a teaspoonful of mushroom powder, or

a few pickled mushrooms, and give it a gentle boil; then put in half a pint of cream, and the yolks of two eggs; (beat light) shake it over the ﬁre after adding the eggs and cream, but do not let it boil. L'hicl:ms—Fricasseed.—Cut off the wings and legs of four chickens; separate the breasts from the hacks; divide the

a large stewpan.

backs crosswise; cut 05 the necks; clean the gizards. and

water, tie a paper over them, and set them in a cool often

put them with the livers and other parts of the chickens (after having been thoroughly vashed,) into a saucepan, adding salt, pepper, and a little mace; cover with water,

for two hours. then squeeze them through a very thin cloth. To every quart of juice add a pound and a half of loaf sugar broken in small pieces. stir it gently till the juice is melted. When it boils skim it well; let it hoil pretty quick for half an hour over a clear ﬁre, then pour it into pots. Put brandy papers over them. Currant Jelly.—Procure your currants when fully ripe— yet not too ripe. Put the currants into a preserving-kettle, let them warm through thoroughly. but he careful they do

and stew till it becomes tender; then take out the chicken.

Thicken half a pint of water with two spoonfuls of flour rub bed into four ounces of butter, as you think proper, with a

tablespoonful of currie; let the chickens stew ﬁfteen minutes lenger, and they are done. Ham—0r a Gammon of Bacon—Roast.-—llalf boil your ham or gammon, then take 05 the skin, dredge it with oat meal sifted

jelly you have the better, as it is very ﬁne.

Black Currant JeIIy.—-Get your currents when they are ripe and dry, pick them off the stalks. and put them into To every quart of currents add a quart of

not scorch; it is better to cover them in the kettle.

When

very ﬁne, haste it with butter, and roast it.

well warmed put them into a cloth, and press thejuice from

When done, dish it up with brown gravy. Garnish it with parsley. EJgs—Fm'casseed.—Boil your eggs pretty hard, cut them

them. To each pint of juice allow one pound of leaf sugar; put it on a slow ﬁre, after they come to a boil let them boil

in round slices, make a white sauce the same way as for

boiled chickens, pour it over the eggs, and put a whole egg in the middle of the yolk.

twenty minutes, or a little longer.

C'Iirrry Jam.—Ta.ke six pints of morella cherries to two pounds of sugar. Boil them well, and be careful they do not burn.