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GASPACHO—SPANISH

Put some soft biscuit or toasted bread in the bottom of a sallad bowl, put in a layer of sliced tomatos with the skin taken off, and one of sliced cucumbers, sprinkled with pepper, salt, and chopped onion; do this until the bowl is full; stew some tomatos quite soft, strain the juice, mix in some mustard, oil, and water, and pour over it; make it two hours before it is eaten.

EGGS AND TOMATOS.

Peel the skins from a dozen large tomatos, put four ounces of butter in a frying pan, add some salt, pepper, and a little chopped onion; fry them a few minutes, add the tomatos, and chop them while frying; when nearly done, break in six eggs, stir them quickly, and serve them up.

TO FRICASSEE EGGS.

Boil six eggs for five minutes, lay them in cold water, peel them carefully, dredge them lightly with flour, beat one egg light, dip the hard eggs in, roll them in bread crumbs, seasoned with pepper, salt, and grated nutmeg; cover them well with this, and let them stand some time to dry—fry them in boiling lard, and serve them up with any kind of rich, well seasoned gravy, and garnish with crisped parsley.

SAUCES.

FISH SAUCE, TO KEEP A YEAR.

Chop twenty-four anchovies, bones and all, ten shallots, a handful of scraped horse radish, four blades of mace, one quart of white wine, one pint of anchovy liquor, one pint of claret, twelve cloves, and twelve pepper corns; boil them together till reduced to a quart, then strain it off into a bottle for use. Two spoonsful will be sufficient for a pound of butter.

SAUCE FOR WILD FOWL.

Take a gill of claret, with as much water, some grated bread, three heads of shallots, a little whole pepper, mace, grated nutmeg, and salt; let them stew over the fire, then beat it up with butter, and put it under the wild fowl, which being a little roasted, will afford gravy to mix with this sauce.

SAUCE FOR BOILED RABBITS.

Boil the livers, and shred them very small, chop two eggs not boiled very hard, a large spoonful of grated white bread, some broth, sweet herbs, two spoonsful of white wine, one of vinegar, a little salt, and some butter; stir all together, and take care the butter does not oil.

GRAVY,

Take a rasher or two of bacon, and lay it at the bottom of a stew pan, putting either veal, mutton, or

beef, cut in slices, over it; then add some sliced onions, turnips, carrots, celery, a little thyme, and alspice. Put in a little water, and set it on the fire, stewing till it be brown at the bottom, which you will know from the pan's hissing; then pour boiling water over it, and stew it an hour and a half; but the time must be regulated by the quantity. Season it with salt and pepper.

FORCEMEAT BALLS.

Take half a pound of veal, and half a pound of suet cut fine, and beat in a marble mortar or wooden bowl; add a few sweet herbs shred fine, a little mace pounded fine, a small nutmeg grated, a little lemon. peel, some pepper and salt, and the yelks of two eggs; mix them well together, and make them into balls and long pieces—then roll them in flour, and fry them brown. If they are for the use of white sauce, do not fry them, but put them in a sauce-pan of hot water and let them boil a few minutes.

SAUCE FOR BOILED DUCKS OR RABBITS.

Pour boiled onions over your ducks, or rabbits, prepared in this manner: peel some onions, and boil them in plenty of water; then change the first water, and boil them two hours: take them up and put them in a colander to drain, and afterwards chop them on a board; then put them in a sauce-pan, sprinkle a little flour over them, and put in a large piece of butter, with a little milk or cream. Set them over the fire,

and when the butter is melted, they will be done enough. This is a good sauce for mutton also.

LOBSTER SAUCE.

Boil a little mace, and whole pepper, long enough to take out the strong taste of the spice; then strain it off, and melt three quarters of a pound of butter in it. Cut the lobster in very small pieces, and stew it till it is tender.

SHRIMP SAUCE.

Wash half a pint of shrimps very clean—mince and put them in a stew-pan, with a spoonful of anchovy liquor, and a pound of thick melted butter; boil it up for five minutes, and squeeze in half a lemon. Toss it up, and put it in a sauce-boat.

OYSTER SAUCE FOR FISH.

Scald a pint of oysters, and strain them through a sieve; then wash some more in cold water, and take off their beards; put them in a stew-pan, and pour the liquor over them; then add a large spoonful of anchovy liquor, half a lemon, two blades of mace, and thicken it with butter rolled in flour. Put in half

a pound of butter, and boil it till it is melted—take out the mace and lemon, and squeeze the lemon juice into the sauce; boil it, and stir it all the time, and put it in a boat.

CELERY SAUCE.

Wash and pare a large bunch of celery very clean, cut it into little bits, and boil it softly till it is tender;

add half a pint of cream, some mace, nutmeg, and a small piece of butter rolled in flour; then boil it gently. This is a good sauce for roasted or boiled fowls, turkeys, partridges, or any other game.

MUSHROOM SAUCE.

Clean and wash one quart of fresh mushrooms, cut them in two, and put them into a stew-pan, with a little salt, a blade of mace, and a little butter; stew them gently for half an hour, and then add half a pint of cream, and the yelks of two eggs beat very wellkeep stirring it till it boils up. Put it over the fowls or turkies or you may put it on a dish with a piece of fried bread first buttered—then toasted brown, and just dipped into boiling water. This is very good sauce for white fowls of all kinds.

COMMON SAUCE.

Plain butter melted thick, with a spoonful of walnut pickle or catsup, is a very good sauce; but you may put as many things as you choose into sauces.

TO MELT BUTTER.

Nothing is more simple than this process, and nothing so generally done badly. Keep a quart tin sauce-pan, with a cover to it, exclusively for this purpose; weigh one quarter of a pound of good butter; rub into it two tea-spoonsful of flour; when well mixed, put it in the sauce-pan with one table-spoonful of water, and a little salt; cover it, and set the sauce-pan

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