The Cook's Oracle; and Housekeeper's Manual Part 72

_Obs._--Three table-spoonfuls of good cream, or the yelks of as many eggs, will be a great improvement to it.

_To dress Dressed Turkey, Goose, Fowl, Duck, Pigeon, or Rabbit._--(No.

535.)

Cut them in quarters, beat up an egg or two (according to the quant.i.ty you dress) with a little grated nutmeg, and pepper and salt, some parsley minced fine, and a few crumbs of bread; mix these well together, and cover the fowl, &c. with this batter; broil them, or put them in a Dutch oven, or have ready some dripping hot in a pan, in which fry them a light brown colour; thicken a little gravy with some flour, put a large spoonful of catchup to it, lay the fry in a dish, and pour the sauce round it. You may garnish with slices of lemon and toasted bread.

See No. 355.

_Devil._--(No. 538.)

The gizzard and rump, or legs, &c. of a dressed turkey, capon, or goose, or mutton or veal kidney, scored, peppered, salted, and broiled, sent up for a relish, being made very hot, has obtained the name of a "devil."

_Obs._--This is sometimes surrounded with No. 356, or a sauce of thick melted b.u.t.ter or gravy, flavoured with catchup (No. 439), essence of anchovy, or No. 434, eschalot wine (No. 402), curry stuff. (No. 455, &c.) See turtle sauce (No. 343), or grill sauce (No. 355), which, as the palates of the present day are adjusted, will perhaps please _grands gourmands_ as well as "_veritable sauce d'Enfer_."--Vide _School for the Officers of the Mouth_, p. 368, 18mo. London, 1682.

"Every man must have experienced, that when he has got deep into his third bottle, his palate acquires a degree of torpidity, and his stomach is seized with a certain craving, which seem to demand a stimulant to the powers of both. The provocatives used on such occasions, an ungrateful world has combined to term devils.

"The _diables au feu d'enfer_, or dry devils, are usually composed of the broiled legs and gizzards of poultry, fish-bones, or biscuits; and, if pungency alone can justify their appellation, never was t.i.tle better deserved, for they are usually prepared without any other intention than to make them 'hot as their native element,' and any one who can swallow them without tears in his eyes, need be under no apprehension of the pains of futurity. It is true, they answer the purpose of exciting thirst; but they excoriate the palate, vitiate its nicer powers of discrimination, and pall the relish for the high flavour of good wine: in short, no man should venture upon them whose throat is not paved with mosaic, unless they be seasoned by a cook who can poise the pepper-box with as even a hand as a judge should the scales of justice.

"It would be an insult to the understanding of our readers, to suppose them ignorant of the usual mode of treating common devils; but we shall make no apology for giving the most minute instructions for the preparation of a gentler stimulant, which, besides, possesses this advantage--that it may be all done at the table, either by yourself, or at least under your own immediate inspection.

"Mix equal parts of fine salt, Cayenne pepper, and curry powder, with double the quant.i.ty of powder of truffles: dissect, _secundum artem_, a brace of woodc.o.c.ks rather under-roasted, split the heads, subdivide the wings, &c. &c. and powder the whole gently over with the mixture; crush the trail and brains along with the yelk of a hard-boiled egg, a small portion of pounded mace, the grated peel of half a lemon, and half a spoonful of soy, until the ingredients be brought to the consistence of a fine paste: then add a table-spoonful of catchup, a full wine-gla.s.s of Madeira, and the juice of two Seville oranges: throw this sauce, along with the birds, into a silver stew-dish, to be heated with spirits of wine: cover close up, light the lamp, and keep gently simmering, and occasionally stirring, until the flesh has imbibed the greater part of the liquid. When you have reason to suppose it is completely saturated, pour in a small quant.i.ty of salad oil, stir all once more well together, 'put out the light, and then!'--serve it round instantly; for it is scarcely necessary to say, that a devil should not only be hot in itself, but eaten hot.

"There is, however, one precaution to be used in eating it, to which we most earnestly recommend the most particular attention; and for want of which, more than one accident has occurred. It is not, as some people might suppose, to avoid eating too much of it (for that your neighbours will take good care to prevent); but it is this: in order to pick the bones, you must necessarily take some portion of it with your fingers; and, as they thereby become impregnated with its flavour, if you afterward chance to let them touch your tongue, you will infallibly lick them to the bone, if you do not swallow them entire."--See page 124, &c. of the entertaining "_Essays on Good Living_."

_Crusts of Bread for Cheese, &c._--(No. 538.)

It is not uncommon to see both in private families and at taverns a loaf entirely spoiled, by furious epicures paring off the crust to eat with cheese: to supply this, and to eat with soups, &c. pull lightly into small pieces the crumb of a new loaf; put them on a tin plate, or in a baking dish; set it in a tolerably brisk oven till they are crisp, and nicely browned, or do them in a Dutch oven.

_Toast and Cheese._--(No. 539.)

"Happy the man that has each fortune tried, To whom she much has giv'n, and much denied; With abstinence all delicates he sees, And can regale himself on toast and cheese."

KING'S _Art of Cookery_.

Cut a slice of bread about half an inch thick; pare off the crust, and toast it very slightly on one side so as just to brown it, without making it hard or burning it.

Cut a slice of cheese (good fat mellow Ches.h.i.+re cheese, or double Gloster, is better than poor, thin, single Gloster) a quarter of an inch thick, not so big as the bread by half an inch on each side: pare off the rind, cut out all the specks and rotten parts,[331-*] and lay it on the toasted bread in a cheese-toaster; carefully watch it that it does not burn, and stir it with a spoon to prevent a pellicle forming on the surface. Have ready good mustard, pepper and salt.

If you observe the directions here given, the cheese will eat mellow, and will be uniformly done, and the bread crisp and soft, and will well deserve its ancient appellation of a "rare bit."

_Obs._--One would think nothing could be easier than to prepare a Welsh rabbit; yet, not only in private families, but at taverns, it is very seldom sent to table in perfection. We have attempted to account for this in the last paragraph of _Obs._ to No. 493.

_Toasted Cheese_, No. 2.--(No. 540.)

We have nothing to add to the directions given for toasting the cheese in the last receipt, except that in sending it up, it will save much time in portioning it out at table, if you have half a dozen small silver or tin pans to fit into the cheese-toaster, and do the cheese in these: each person may then be helped to a separate pan, and it will keep the cheese much hotter than the usual way of eating it on a cold plate.

MEM. Send up with it as many cobblers[331-+] as you have pans of cheese.

_Obs._--Ceremony seldom triumphs more completely over comfort than in the serving out of this dish; which, to be presented to the palate in perfection, it is imperatively indispensable that it be introduced to the mouth as soon as it appears on the table.

_b.u.t.tered Toast and Cheese._--(No. 541.)

Prepare a round of toast; b.u.t.ter it; grate over it good Ches.h.i.+re cheese about half the thickness of the toast, and give it a brown.

_Pounded Cheese._--(No. 542.)

Cut a pound of good mellow Chedder, Ches.h.i.+re, or North Wilts.h.i.+re cheese into thin bits; add to it two, and if the cheese is dry, three ounces of fresh b.u.t.ter; pound, and rub them well together in a mortar till it is quite smooth.

_Obs._--When cheese is dry, and for those whose digestion is feeble, this is the best way of eating it; and spread on bread, it makes an excellent luncheon or supper.

N.B. The _piquance_ of this is sometimes increased by pounding with it curry powder (No. 455), ground spice, black pepper, cayenne, and a little made mustard; and some moisten it with a gla.s.s of sherry. If pressed down hard in a jar, and covered with clarified b.u.t.ter, it will keep for several days in cool weather.

_Macaroni._--(No. 543.) _See Macaroni Pudding for the Boiling of it._

The usual mode of dressing it in this country is by adding a white sauce, and parmesan or Ches.h.i.+re cheese, and burning it; but this makes a dish which is proverbially unwholesome: its bad qualities arise from the oiled and burnt cheese, and the half-dressed flour and b.u.t.ter put into the white sauce.

Macaroni plain boiled, and some rich stock or portable soup added to it quite hot, will be found a delicious dish and very wholesome. Or, boil macaroni as directed in the receipt for the pudding, and serve it quite hot in a deep tureen, and let each guest add grated parmesan and cold b.u.t.ter, or oiled b.u.t.ter served hot, and it is excellent; this is the most common Italian mode of dressing it. Macaroni with cream, sugar, and cinnamon, or a little varicelli added to the cream, makes a very nice sweet dish.

_English way of dressing Macaroni._

Put a quarter of a pound of riband macaroni into a stew-pan, with a pint of boiling milk, or broth, or water; let it boil gently till it is tender, this will take about a quarter of an hour; then put in an ounce of grated cheese, and a tea-spoonful of salt; mix it well together, and put it on a dish, and stew over it two ounces of grated Parmesan or Ches.h.i.+re cheese, and give it a light brown in a Dutch oven. Or put all the cheese into the macaroni, and put bread-crumbs over the top.

Macaroni is very good put into a thick sauce with some shreds of dressed ham, or in a curry sauce. Riband macaroni is best for these dishes, and should not be done so much.

_Macaroni Pudding._

One of the most excellent preparations of macaroni is the Timbale de Macaroni. Simmer half a pound of macaroni in plenty of water, and a table-spoonful of salt, till it is tender; but take care not to have it too soft; though tender, it should be firm, and the form entirely preserved, and no part beginning to melt (this caution will serve for the preparation of all macaroni). Strain the water from it; beat up five yelks and the white of two eggs; take half a pint of the best cream, and the breast of a fowl, and some thin slices of ham. Mince the breast of the fowl with the ham; add them with from two to three table-spoonfuls of finely-grated parmesan cheese, and season with pepper and salt. Mix all these with the macaroni, and put into a pudding-mould well b.u.t.tered, and then let it steam in a stew-pan of boiling water for about an hour, and serve quite hot, with rich gravy (as in Omelette). See No. 543*.

_Obs._--This, we have been informed, is considered by a grand gourmand as the most important recipe which was added to the collection of his cook during a gastronomic tour through Europe; it is not an uncommon mode of preparing macaroni on the continent.

_Omelettes and various ways of dressing Eggs._--(No. 543*.)

There is no dish which in this country may be considered as coming under the denomination of a made dish of the second order, which is so generally eaten, if good, as an omelette; and no one is so often badly dressed: it is a very faithful a.s.sistant in the construction of a dinner.

When you are taken by surprise, and wish to make an appearance beyond what is provided for the every-day dinner, a little portable soup melted down, and some zest (No. 255), and a few vegetables, will make a good broth; a pot of the stewed veal of Morrison's, warmed up; an omelette; and some apple or lemon fritters, can all be got ready at ten minutes'

notice, and with the original foundation of a leg of mutton, or a piece of beef, will make up a very good dinner when company unexpectedly arrives, in the country.

The great merit of an omelette is, that it should not be greasy, burnt, nor too much done: if too much of the white of the eggs is left in, no art can prevent its being hard, if it is done: to dress the omelette, the fire should not be too hot, as it is an object to have the whole substance heated, without much browning the outside.