The Art of Cookery Part 27

_Suet Pudding._

CHOP fine half a pound of beef suet, add to it the same quant.i.ty of flour, two eggs beaten, a little salt, a small quant.i.ty of pounded and sifted ginger, and mix them together with milk. Let the mixture be of a moderate thickness. It may be either boiled or baked.

_Savoy Cake._

BEAT well together the yolks of eight eggs and a pound of sifted sugar, and whisk the whites till of a solid froth; then take six ounces of flour and a little sifted cinnamon, and mix all the ingredients lightly together; after which rub a mould with fresh b.u.t.ter, fill it three parts full with the mixture, and bake it in a slack heated oven.

_Nutmeg Syrup._

POUND a quarter of a pound of nutmegs, put them into a stewpan, add a pint and a half of hot water, and boil them for half an hour; then strain, and put to a pint of liquor two pounds of sifted sugar and one egg beat up with a little cold water; set it over a fire, and when it boils skim it till perfectly clear and reduced to a good syrup, and when it is cold mix with it half a pint of brandy.

Having this syrup always at hand will answer a better purpose for puddings, &c. than grated nutmeg and brandy, as the mixtures can be better palated, and likewise save trouble and expense.

_Sweetbreads with Veal and Ham._

BLANCH heart sweetbreads eight minutes, and wash and wipe them dry; then make an incision in the under part, take out a piece and pound it with a small quant.i.ty of light forcemeat; after which fill the cavity in the sweetbread, rub the top with white of egg, lay over it a thin slice of lean ham, a slice of veal, and a bard of bacon; put paper and a thin sheet of common paste over the whole, bake them gently for an hour, and when they are to be served up take off the paste and paper, glaize lightly the bacon, and put under the sweetbreads a good benshamelle.

_Essence of Ham for Sauces._

TAKE four pounds of slices of lean ham, and be careful it is of a good flavour; put it into a stewpan with a little water, six peeled eschallots, and two bay leaves; cover the pan close, set it over a fire, and simmer the ham till three parts done; then add two quarts of water and boil it till tender, strain it through a fine sieve, skim it perfectly free from fat, clear it with whites of eggs, strain it through a tamis, boil it till it is reduced to a pint, and when cold put it into small bottles and cork them close.

_Ox Heart roasted._

LET the heart be very fresh, wash and wipe it, fill it with a stuffing as for a fillet of veal, tie over the top a piece of veal caul, roast it gently one hour and an half, and five minutes before it is done roast it quick, froth it with flour and b.u.t.ter, and put it on a very hot dish.

Serve it up with a sauce under it made with cullis, fresh b.u.t.ter, a table spoonful of ketchup, and half a gill of red port boiled together.

_Slices of Cod fried with Oysters._

EGG, breadcrumb, and fry in boiling lard, some slices of crimped cod; when done, drain them dry, serve them up with oyster sauce in the center, made in the same manner as for beef steaks.

_Small Crusts to be eaten with Cheese or Wine after Dinner._

TAKE the crumb of a new-baked loaf, pull it into small pieces, put them on a baking plate, and set them in a moderately heated oven till they are of a nice brown colour.

_Devilled Almonds._

BLANCH half a pound of jordan almonds and wipe them dry; then put into a frying-pan two ounces of fresh b.u.t.ter, make it hot, add the almonds, fry them gently till of a good brown colour, drain them on a hair sieve, strew over cayenne pepper and some salt, and serve them up hot.

_Boiled Tripe and Onions._

CUT a prepared double of tripe into slips, then peel and boil some spanish or other onions in milk and water with a little salt, and when they are nearly done add the tripe and boil it gently ten minutes. Serve it to table with the onions and a little of the liquor in a tureen.

Serve up, likewise, in a sauceboat, some melted b.u.t.ter with a little mustard mixed with it, and (if approved) there may be added a table spoonful of vinegar.

_Boiled Sweetbreads._

BLANCH two heart sweetbreads, wash and trim off the pipe, then boil them in milk and water with a little salt for half an hour; drain them dry, and when they are to be served to table put over them some boiling benshamelle with a little parsley chopped very fine in it.

_Broiled Sweetbreads._

BLANCH the sweetbreads till half done, wash and trim off the pipe, then cut them into large slices, season with a small quant.i.ty of cayenne pepper and salt, broil them gently over a clear fire till of a nice brown colour, and serve them up very hot, with some cold fresh b.u.t.ter on a plate.

_Conclusion, with Remarks._

ALL sweets, pastry, sh.e.l.lfish or savoury dishes, either plain or modelled, with fat or b.u.t.ter, or ornaments of any kind, that are served up in second courses or ball suppers, &c. should be very light, airy, and neat; the pastry, likewise, of the best puff paste, well-baked, and rather inclining to a pale colour, which has a very good effect.

Let it also be observed, that mention should have been made in the receipt for Mock Turtle, of an addition to the pa.s.sing of flour and b.u.t.ter, to each gallon of liquor half a pint of madeira wine; and (if approved) the mock turtle may be made with pieces of cow-heel or pig's head instead of calf's scalp.