Page:Peterson's Magazine 1867 b.pdf/77

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OUR

NEW

COOK- BOOK.

Lastly, for a more difficult illusiration, the illustration < To Fricassee Small Chickens-Southern Mode.-Cut off the being of a point that often occurs. The striker's ball (A) wings and legs of four chickens ; separate the breasts from goes through a hoop, (B B,) and at the same stroke roquets the backs ; divide the backs crosswise, cut off the necks ; clean the gizzards ; put them, with the livers, and other a ball C, which is lying on the far side of the hoop. To what score is A entitled ? parts of the chickens, after being thoroughly washed, into To answer this question, we must bear in mind these a saucepan; add salt, pepper, and a little mace; cover with two principles. First, that a ball has not " run" its hoop water, and stew till tender. Take them up; thicken half until it is wholly through. Second, that a ball is "in hand" a pint of water with two spoonfuls of flour rubbed into four the instant it makes a roquet. ounces of butter ; add a tumbler of new milk ; boil all toIf, then, in this case, the ball A is driven in the direction gether a few minutes, then add eight spoonfuls of whiteD, so as just to roquet C, on its extreme edge, it is clear wine, stirring it in carefully, so as not to curdle; put in the that A would be entirely through the hoop at the moment chickens, and shake the pan till they are sufficiently heated, of the roquet. A would, therefore, have run its hoop, and then serve them up. Potted Calves'-Feet.- Boil the feet for five hours ; flavor would also afterward have roqueted C. It would, therefore, count the hoop, and be entitled, in addition, to take half a pint of the jelly in which they are boiled with nutCroquet from the ball C. meg, garlic, shalot, and pounded ham, and let them simBut if A were driven against C, in the direction E, so as mer together for a few minutes ; cut up the feet into small to hit C nearly or quite full, and were then to roll on pieces and season them ; dip a mould into cold water, and through the hoop, the case would be different. A would put in the meat mixed with a little grated lemon-peel and not be entitled to count the hoop, for at the moment of the minced parsley. Some persons add beet-root, baked or roquet it would only be partly through, and when it after- boiled, cut in slices and mixed with the meat; when this ward rolled through, it would be " in hand," and a ball in is arranged in the mould, fill up with the flavored jelly. hand can score no point. It would, however, be entitled Turn out when quite cold. The remainder of the jelly in to count the roquet, if "in play," to C at the commence- which the feet were boiled can be used for a sweet jelly. ment of the stroke. If desirous of running the hoop, A Queen's Pudding.-Take a cold fowl and mince it, cutting would have to take " two off," and if placed for its hoop by it into small square pieces. Make a white sauce with a the first stroke, could run it on the second, when, having small piece of butter, some flour and cream, or milk, but made a point, it would again be “ in play" to C, and could no stock. Put the mince into the white sauce, and set it roquet it again and take Croquet off it. aside to cool. When quite cold, make up into balls. Cover It is obvious that between the directions D and E many them with egg and bread-crumbs- do this twice to prevent lines could be drawn, at which it would be doubtful whether them from bursting. At dinner-time fry them in hot A was wholly through or not at the time of the roquet. If lard ordripping ; serve them up on a serviette ; garnish with the question of fact is disputed, the striker should have the parsley. benefit of reasonable doubt. Rissables are made with veal and ham chopped very fine, In our August number we shall finish these articles. To or pounded lightly, add a few bread-erumbs, salt, pepper, complete the subject here would occupy too much room. nutmeg, and a little parsley and lemon-peel or shalot ; mix all together with the yolks of eggs, well beaten; either roll them into shape like a flat sausage, or into the shape of pears, sticking a bit of horseradish in the ends to resemble OUR NEW COOK - BOOK. the stalks; egg each over, and grate bread-crumbs ; frythem Every receipt in this Cook-Book has been tested by a brown, and serve on crisp-fried parsley. Gravy for Fowls, or Other Delicate Dishes.- Take half a practical housekeeper. pound of lean beef, slice and score it, and a piece of butter MEATS AND POULTRY. the size of a nutmeg. Sprinkle it with flour ; add a small Filet de Boeuf with Mushrooms.- Cut a fillet into slices, onion, then put it all into a stewpan; stir it round over the and pour some melted butter over them, seasoned with fire for ten minutes, then pour into it one pint of boiling pepper and salt, and let them stand for an hour; then put water; skim it carefully; let it all boil together for five them in a frying-pan, on a quick fire, to brown lightly; minutes ; strain it, and it is ready. take them out, and put in the pan flour enough to thicken A Knuckle of Veal is generally used to make soup, and is and brown it; mix it smoothly, add some stock, and some sent to table plain, boiled with parsley and butter, or mushrooms, half stewed; then put back the fillets, and stewed in stock with roll, well seasoned, then dished with finish them. When you serve, add to the sauce the juice roll round, or milk beaten with three eggs can be added of a lemon. The sauce must be very smooth and thick. just before it is served ; the large bones, in the latter mode, To vary this dish, leave out the mushrooms, and, in place, should be removed. add a large glass of white-wine, or serve with tomato-sauce. VEGETABLES. Cold beef may be cut up in slices, and warmed in a little stock, with a bit ofbutter and salt ; put some warm cinders Tomato Sauce.-Cut into quarters two quarts of tomatoes, on the cover of your pan, and on no account let it boil, or and sprinkle them over with salt ; let them remain until it will be hard; serve with a ragout of chicory or spinach, the next day, when the juice should be squeezed from them, or with tomato-sauce, it is excellent with either. and boiled with quarter of a pound ofshalots, some whole Stewed Beef- A rump of ten pounds weight will require peppers, and bruised ginger ; boil the mixture slowly for three hours' stewing. At first it may be slowly but partly half an hour, and strain it; pulp the tomatoes through a boiled, after which it is to simmer very slowly indeed. strainer, add them to the liquid, and boil again slowly for Have a saucepan, not over large, for the meat, and at the another half-hour. bottom fix two skewers, to prevent the meat touching the Carrot Fritters.-Beat two small boiled carrots to a pulp pan; pour over it one pint and a half of cold water at the with a spoon, add three or four eggs, and half a handful of sides, two or three onions, if not very large, partly in flour; moisten with cream, milk, or a little white-wine, and pieces, and on the top put as many carrots as you may sweeten to taste ; beat all well together, and fry them in wish, cut into good-sized dice. Before dishing the meat, boiling lard. When of a good color, take them off, serve you must thicken the gravy as usual with flour and a little on a serviette, having squeezed over them the juice of a sugar, burnt, to make the gravy (of which there should be Seville orange, and strewed them over with finely-sifted a good deal) brown. sugar.