The Book of Household Management - Mrs. Isabella Beeton

M >> Mrs. Isabella Beeton >> The Book of Household Management

Pages:
1 | 2 | 3 | 4 | 5 | 6 | 7 | 8 | 9 | 10 | 11 | 12 | 13 | 14 | 15 | 16 | 17 | 18 | 19 | 20 | 21 | 22 | 23 | 24 | 25 | 26 | 27 | 28 | 29 | 30 | 31 | 32 | 33 | 34 | 35 | 36 | 37 | 38 | 39 | 40 | 41 | 42 | 43 | 44 | 45 | 46 | 47 | 48 | 49 | 50 | 51 | 52 | 53 | 54 | 55 | 56 | 57 | 58 | 59 | 60 | 61 | 62 | 63 | 64 | 65 | 66 | 67 | 68 | 69 | 70 | 71 | 72 | 73 | 74 | 75 | 76 | 77 | 78 | 79 | 80 | 81 | 82 | 83 | 84 | 85 | 86 | 87 | 88 | 89 | 90 | 91 | 92 | 93 | 94 | 95 | 96 | 97 | 98 | 99 | 100 | 101 | 102 | 103 | 104 | 105 | 106 | 107 | 108 | 109 | 110 | 111 | 112 | 113 | 114 | 115 | 116 | 117 | 118 | 119 | 120

GERMAN METHOD OF KEEPING CUCUMBERS FOR WINTER USE.

402. INGREDIENTS.--Cucumbers, salt.

_Mode_.--Pare and slice the cucumbers (as for the table), sprinkle well
with salt, and let them remain for 24 hours; strain off the liquor, pack
in jars, a thick layer of cucumbers and salt alternately; tie down
closely, and, when wanted for use, take out the quantity required. Now
wash them well in fresh water, and dress as usual with pepper, vinegar,
and oil.

[Illustration: THE CUCUMBER.]

THE CUCUMBER.--Though the melon is far superior in point of
flavour to this fruit, yet it is allied to the cucumber, which
is known to naturalists as _Cucumia sativus_. The modern
Egyptians, as did their forefathers, still eat it, and others of
its class. Cucumbers were observed, too, by Bishop Heber,
beyond the Ganges, in India; and Burckhardt noticed them in
Palestine. (See No. 127.)

AN EXCELLENT WAY OF PRESERVING CUCUMBERS.

403. INGREDIENTS.--Salt and water; 1 lb. of lump sugar, the rind of 1
lemon, 1 oz. of ginger, cucumbers.

_Mode_.--Choose the greenest cucumbers, and those that are most free
from seeds; put them in strong salt and water, with a cabbage-leaf to
keep them down; tie a paper over them, and put them in a warm place till
they are yellow; then wash them and set them over the fire in fresh
water, with a very little salt, and another cabbage-leaf over them;
cover very closely, but take care they do not boil. If they are not a
fine green, change the water again, cover them as before, and make them
hot. When they are a good colour, take them off the fire and let them
cool; cut them in quarters, take out the seeds and pulp, and put them
into cold water. Let them remain for 2 days, changing the water twice
each day, to draw out the salt. Put the sugar, with 1/4 pint of water,
in a saucepan over the fire; remove the scum as it rises, and add the
lemon-peel and ginger with the outside scraped off; when the syrup is
tolerably thick, take it off the fire, and when _cold_, wipe the
cucumbers _dry_, and put them in. Boil the syrup once in 2 or 3 days for
3 weeks; strengthen it if required, and let it be quite cold before the
cucumbers are put in. Great attention must be paid to the directions in
the commencement of this recipe, as, if these are not properly carried
out, the result will be far from satisfactory.

_Seasonable_.--This recipe should be used in June, July, or August.

[Illustration: SALT-MINE AT NORTHWICH.]

COMMON SALT.--By this we mean salt used for cooking purposes,
which is found in great abundance both on land and in the waters
of the ocean. Sea or salt water, as it is often called,
contains, it has been discovered, about three per cent, of salt
on an average. Solid rocks of salt are also found in various
parts of the world, and the county of Chester contains many of
these mines, and it is from there that much of our salt comes.
Some springs are so highly impregnated with salt, as to have
received the name of "brine" springs, and are supposed to have
become so by passing through the salt rocks below ground, and
thus dissolving a portion of this mineral substance. We here
give an engraving of a salt-mine at Northwich, Cheshire, where
both salt-mines and brine-springs are exceedingly productive,
and are believed to have been wrought so far back as during the
occupation of Britain by the Romans.

CUSTARD SAUCE FOR SWEET PUDDINGS OR TARTS.

404. INGREDIENTS.--1 pint of milk, 2 eggs, 3 oz. of pounded sugar, 1
tablespoonful of brandy.

_Mode_.--Put the milk in a very clean saucepan, and let it boil. Beat
the eggs, stir to them the milk and pounded sugar, and put the mixture
into a jug. Place the jug in a saucepan of boiling water; keep stirring
well until it thickens, but do not allow it to boil, or it will curdle.
Serve the sauce in a tureen, stir in the brandy, and grate a little
nutmeg over the top. This sauce may be made very much nicer by using
cream instead of milk; but the above recipe will be found quite good
enough for ordinary purposes.

_Average cost_, 6d. per pint.

_Sufficient_, this quantity, for 2 fruit tarts, or 1 pudding.

DUTCH SAUCE FOR FISH.

405. INGREDIENTS.--1/2 teaspoonful of flour, 2 oz. of butter, 4
tablespoonfuls of vinegar, the yolks of 2 eggs, the juice of 1/2 lemon;
salt to taste.

_Mode_.--Put all the ingredients, except the lemon-juice, into a
stew-pan; set it over the fire, and keep continually stirring. When it
is sufficiently thick, take it off, as it should not boil. If, however,
it happens to curdle, strain the sauce through a tammy, add the
lemon-juice, and serve. Tarragon vinegar may be used instead of plain,
and, by many, is considered far preferable.

_Average cost_, 6d.

Note.--This sauce may be poured hot over salad, and left to get quite
cold, when it should be thick, smooth, and somewhat stiff. Excellent
salads may be made of hard eggs, or the remains of salt fish flaked
nicely from the bone, by pouring over a little of the above mixture when
hot, and allowing it to cool.

[Illustration: THE LEMON.]

THE LEMON.--This fruit is a native of Asia, and is mentioned by
Virgil as an antidote to poison. It is hardier than the orange,
and, as one of the citron tribe, was brought into Europe by the
Arabians. The lemon was first cultivated in England in the
beginning of the 17th century, and is now often to be found in
our green-houses. The kind commonly sold, however, is imported
from Portugal, Spain, and the Azores. Some also come from St.
Helena; but those from Spain are esteemed the best. Its juice is
now an essential for culinary purposes; but as an antiscorbutic
its value is still greater. This juice, which is called _citric
acid_, may be preserved in bottles for a considerable time, by
covering it with a thin stratum of oil. _Shrub_ is made from it
with rum and sugar.

GREEN DUTCH SAUCE, or HOLLANDAISE VERTE.

406. INGREDIENTS.--6 tablespoonfuls of Bechamel, No. 367, seasoning to
taste of salt and cayenne, a little parsley-green to colour, the juice
of 1/2 a lemon.

_Mode_.--Put the Bechamel into a saucepan with the seasoning, and bring
it to a boil. Make a green colouring by pounding some parsley in a
mortar, and squeezing all the juice from it. Let this just simmer, when
add it to the sauce. A moment before serving, put in the lemon-juice,
but not before; for otherwise the sauce would turn yellow, and its
appearance be thus spoiled.

_Average cost_, 4d.

BECHAMEL SAUCE--This sauce takes its name from a Monsieur
Bechamel, a rich French financier, who, according to Borne
authorities, invented it; whilst others affirm he only
patronized it. Be this as it may, it is one of the most pleasant
sauces which come to table, and should be most carefully and
intelligently prepared. It is frequently used, as in the above
recipe, as a principal ingredient and basis for other sauces.

TO PICKLE EGGS.

407. INGREDIENTS.--16 eggs, 1 quart of vinegar, 1/2 oz. of Black pepper,
1/2 oz. of Jamaica pepper, 1/2 oz. of ginger.

_Mode_.--Boil the eggs for 12 minutes, then dip them into cold water,
and take off the shells. Put the vinegar, with the pepper and ginger,
into a stewpan, and let it simmer for 10 minutes. Now place the eggs in
a jar, pour over them the vinegar, &c., boiling hot, and, when cold, tie
them down with bladder to exclude the air. This pickle will be ready for
use in a month.

_Average cost_, for this quantity, 1s. 9d.

_Seasonable_.--This should be made about Easter, as at this time eggs
are plentiful and cheap. A store of pickled eggs will be found very
useful and ornamental in serving with many first and second course
dishes.

[Illustration: GINGER.]

The ginger-plant, known to naturalists as _Zingiber officinale_,
is a native, of the East and West Indies. It grows somewhat like
the lily of the valley, but its height is about three feet. In
Jamaica it flowers about August or September, fading about the
end of the year. The fleshy creeping roots, which form the
ginger of commerce, are in a proper state to be dug when the
stalks are entirely withered. This operation is usually
performed in January and February; and when the roots are taken
out of the earth, each one is picked, scraped, separately
washed, and afterwards very carefully dried. Ginger is generally
considered as less pungent and heating to the system than might
he expected from its effects on the organs of taste, and it is
frequently used, with considerable effect, as an anti-spasmodic
and carminative.

EGG BALLS FOR SOUPS AND MADE DISHES.

408. INGREDIENTS.--8 eggs, a little flour; seasoning to taste of salt.

_Mode_.--Boil 6 eggs for 20 minutes, strip off the shells, take the
yolks and pound them in a mortar. Beat the yolks of the other 2 eggs;
add them, with a little flour and salt, to those pounded; mix all well
together, and roll into balls. Boil them before they are put into the
soup or other dish they may be intended for.

_Time_.--20 minutes to boil the eggs. _Average cost_, for this quantity,
8d.

_Sufficient_, 2 dozen balls for 1 tureen of soup.

EGG SAUCE FOR SALT FISH.

409. INGREDIENTS.--4 eggs, 1/2 pint of melted butter, No. 376; when
liked, a very little lemon-juice.

_Mode_.--Boil the eggs until quite hard, which will be in about 20
minutes, and put them into cold water for 1/2 hour. Strip off the
shells, chop the eggs into small pieces, not, however, too fine. Make
the melted butter very smoothly, by recipe No. 376, and, when boiling,
stir in the eggs, and serve very hot. Lemon-juice may be added at
pleasure.

_Time_.--20 minutes to boil the eggs. _Average cost_, 8d.

_Sufficient_.--This quantity for 3 or 4 lbs. of fish.

_Note_.--When a thicker sauce is required, use one or two more eggs to
the same quantity of melted butter.

EPICUREAN SAUCE FOR STEAKS, CHOPS, GRAVIES, OR FISH.

410. INGREDIENTS.--1/4 pint of walnut ketchup, 1/4 pint of mushroom
ditto, 2 tablespoonfuls of Indian soy, 2 tablespoonfuls of port wine;
1/4 oz. of white pepper, 2 oz. of shalots, 1/4 oz. of cayenne, 1/4 oz.
of cloves, 3/4 pint of vinegar.

_Mode_.--Put the whole of the ingredients into a bottle, and let it
remain for a fortnight in a warm place, occasionally shaking up the
contents. Strain, and bottle off for use. This sauce will be found an
agreeable addition to gravies, hashes, stews, &c.

_Average cost_, for this quantity, 1s. 6d.

[Illustration: SHALOT.]

SHALOT, OR ESCHALOT.--This plant is supposed to have been
introduced to England by the Crusaders, who found it growing
wild in the vicinity of Ascalon. It is a bulbous root, and when
full grown, its leaves wither in July. They ought to be taken up
in the autumn, and when dried in the house, will keep till
spring. It is called by old authors the "barren onion," and is
used in sauces and pickles, soups and made dishes, and as an
accompaniment to chops and steaks.

ESPAGNOLE, OR BROWN SPANISH SAUCE.

411. INGREDIENTS.--2 slices of lean ham, 1 lb. of veal, 1-1/2 pint of
white stock, No. 107; 2 or 3 sprigs of parsley, 1/2 a bay-leaf, 2 or 3
sprigs of savoury herbs, 6 green onions, 3 shalots, 2 cloves, 1 blade of
mace, 2 glasses of sherry or Madeira, thickening of butter and flour.

_Mode_.--Cut up the ham and veal into small square pieces, and put them
into a stewpan. Moisten these with 1/2 pint of the stock No. 107, and
simmer till the bottom of the stewpan is covered with a nicely-coloured
glaze, when put in a few more spoonfuls to detach it. Add the remainder
of the stock, with the spices, herbs, shalots, and onions, and simmer
very gently for 1 hour. Strain and skim off every particle of fat, and
when required for use, thicken with butter and flour, or with a little
roux. Add the wine, and, if necessary, a seasoning of cayenne; when it
will be ready to serve.

_Time_.--1-1/2 hour.

_Average cost_, 2s. per pint.

_Note_.--The wine in this sauce may be omitted, and an onion sliced and
fried of a nice brown substituted for it. This sauce or gravy is used
for many dishes, and with most people is a general favourite.

FENNEL SAUCE FOR MACKEREL.

412. INGREDIENTS.--1/2 pint of melted butter, No. 376, rather more than
1 tablespoonful of chopped fennel.

_Mode_.--Make the melted butter very smoothly, by recipe No. 376; chop
the fennel rather small, carefully cleansing it from any grit or dirt,
and put it to the butter when this is on the point of boiling. Simmer
for a minute or two, and serve in a tureen.

_Time_.--2 minutes.

_Average cost_, 4d.

_Sufficient_ to serve with 5 or 6 mackerel.

[Illustration: FENNEL.]

FENNEL.--This elegantly-growing plant, of which the Latin name
is _Anethum foeniculum_, grows best in chalky soils, where,
indeed, it is often found wild. It is very generally cultivated
in gardens, and has much improved on its original form. Various
dishes are frequently ornamented and garnished with its graceful
leaves, and these are sometimes boiled in soups, although it is
more usually confined, in English cookery, to the mackerel sauce
as here given.

FISH SAUCE.

413. INGREDIENTS.--1-1/2 oz. of cayenne, 2 tablespoonfuls of walnut
ketchup, 2 tablespoonfuls of soy, a few shreds of garlic and shalot, 1
quart of vinegar.

_Mode_.--Put all the ingredients into a large bottle, and shake well
every day for a fortnight. Keep it in small bottles well sealed, and in
a few days it will be fit for use.

_Average cost_, for this quantity, 1s.

FORCEMEAT BALLS FOR FISH SOUPS.

414. INGREDIENTS.--1 middling-sized lobster, 1/2 an anchovy, 1 head of
boiled celery, the yolk of a hard-boiled egg; salt, cayenne, and mace to
taste; 4 tablespoonfuls of bread crumbs, 2 oz. of butter, 2 eggs.

_Mode_.--Pick the meat from the shell of the lobster, and pound it, with
the soft parts, in a mortar; add the celery, the yolk of the hard-boiled
egg, seasoning, and bread crumbs. Continue pounding till the whole is
nicely amalgamated. Warm the butter till it is in a liquid state; well
whisk the eggs, and work these up with the pounded lobster-meat. Make
into balls of about an inch in diameter, and fry of a nice pale brown.

_Sufficient_, from 18 to 20 balls for 1 tureen of soup.

FORCEMEAT FOR COLD SAVOURY PIES.

415. INGREDIENTS.--1 lb. of veal, 1 lb. of fat bacon; salt, cayenne,
pepper, and pounded mace to taste; a very little nutmeg, the same of
chopped lemon-peel, 1/2 teaspoonful of chopped parsley, 1/2 teaspoonful
of minced savoury herbs, 1 or 2 eggs.

_Mode_.--Chop the veal and bacon together, and put them in a mortar with
the other ingredients mentioned above. Pound well, and bind with 1 or 2
eggs which have been previously beaten and strained. Work the whole well
together, and the forcemeat will be ready for use. If the pie is not to
be eaten immediately, omit the herbs and parsley, as these would prevent
it from keeping. Mushrooms or truffles may be added.

_Sufficient_ for 2 small pies.

[Illustration: MARJORAM.]

MARJORAM.--Although there are several species of marjoram, that
which is known as the sweet or knotted marjoram, is the one
usually preferred in cookery. It is a native of Portugal, and
when its leaves are used as a seasoning herb, they have an
agreeable aromatic flavour. The winter sweet marjoram used for
the same purposes, is a native of Greece, and the pot-marjoram
is another variety brought from Sicily. All of them are
favourite ingredients in soups, stuffings, &c.

FORCEMEAT FOR PIKE, CARP, HADDOCK, AND VARIOUS KINDS OF FISH.

416. INGREDIENTS.--1 oz. of fresh butter, 1 oz. of suet, 1 oz. of fat
bacon, 1 small teaspoonful of minced savoury herbs, including parsley; a
little onion, when liked, shredded very fine; salt, nutmeg, and cayenne
to taste; 4 oz. of bread crumbs, 1 egg.

_Mode_.--Mix all the ingredients well together, carefully mincing them
very finely; beat up the egg, moisten with it, and work the whole very
smoothly together. Oysters or anchovies may be added to this forcemeat,
and will be found a great improvement.

_Average cost_, 6d.

_Sufficient_ for a moderate-sized haddock or pike.

FORCEMEAT FOR VEAL, TURKEYS, FOWLS, HARE, &c.

417. INGREDIENTS.--2 oz. of ham or lean bacon, 1/4 lb. of suet, the rind
of half a lemon, 1 teaspoonful of minced parsley, 1 teaspoonful of
minced sweet herbs; salt, cayenne, and pounded mace to taste; 6 oz. of
bread crumbs, 2 eggs.

_Mode_.--Shred the ham or bacon, chop the suet, lemon-peel, and herbs,
taking particular care that all be very finely minced; add a seasoning
to taste, of salt, cayenne, and mace, and blend all thoroughly together
with the bread crumbs, before wetting. Now beat and strain the eggs,
work these up with the other ingredients, and the forcemeat will be
ready for use. When it is made into balls, fry of a nice brown, in
boiling lard, or put them on a tin and bake for 1/2 hour in a moderate
oven. As we have stated before, no one flavour should predominate
greatly, and the forcemeat should be of sufficient body to cut with a
knife, and yet not dry and heavy. For very delicate forcemeat, it is
advisable to pound the ingredients together before binding with the egg;
but for ordinary cooking, mincing very finely answers the purpose.

_Average cost_, 8d.

_Sufficient_ for a turkey, a moderate-sized fillet of veal, or a hare.

_Note_.--In forcemeat for HARE, the liver of the animal is sometimes
added. Boil for 5 minutes, mince it very small, and mix it with the
other ingredients. If it should be in an unsound state, it must be on no
account made use of.

[Illustration: BASIL.]

SWEET HERBS.--Those most usually employed for purposes of
cooking, such as the flavouring of soups, sauces, forcemeats,
&c., are thyme, sage, mint, marjoram, savory, and basil. Other
sweet herbs are cultivated for purposes of medicine and
perfumery: they are most grateful both to the organs of taste
and smelling; and to the aroma derived from them is due, in a
great measure, the sweet and exhilarating fragrance of our
"flowery meads." In town, sweet herbs have to be procured at the
greengrocers' or herbalists', whilst, in the country, the garden
should furnish all that are wanted, the cook taking great care
to have some dried in the autumn for her use throughout the
winter months.

FORCEMEAT FOR BAKED PIKE.

418. INGREDIENTS.--3 oz. of bread crumbs, 1 teaspoonful of minced
savoury herbs, 8 oysters, 2 anchovies (these may be dispensed with), 2
oz. of suet; salt, pepper, and pounded mace to taste; 6 tablespoonfuls
of cream or milk, the yolks of 2 eggs.

_Mode_.--Beard and mince the oysters, prepare and mix the other
ingredients by recipe No. 416, and blend the whole thoroughly together.
Moisten with the cream and eggs, put all into a stewpan, and stir it
over the fire till it thickens, when put it into the fish, which should
have previously been cut open, and sew it up.

_Time_.--4 or 6 minutes to thicken.

_Average cost_, 10d.

_Sufficient_ for a moderate-sized pike.

FRENCH FORCEMEAT.

419. It will be well to state, in the beginning of this recipe, that
French forcemeat, or quenelles, consist of the blending of three
separate processes; namely, panada, udder, and whatever meat you intend
using.

PANADA.

420. INGREDIENTS.--The crumb of 2 penny rolls, 4 tablespoonfuls of white
stock, No. 107, 1 oz. of butter, 1 slice of ham, 1 bay-leaf, a little
minced parsley, 2 shalots, 1 clove, 2 blades of mace, a few mushrooms
(when obtainable), butter, the yolks of 2 eggs.

_Mode_.--Soak the crumb of the rolls in milk for about 1/2 hour, then
take it out, and squeeze so as to press the milk from it; put the soaked
bread into a stewpan with the above quantity of white stock, and set it
on one side; then put into a separate stewpan 1 oz. of butter, a slice
of lean ham cut small, with a bay-leaf, herbs, mushrooms, spices, &c.,
in the above proportions, and fry them gently over a slow fire. When
done, moisten with 2 teacupfuls of white stock, boil for 20 minutes, and
strain the whole through a sieve over the panada in the other stewpan.
Place it over the fire, keep constantly stirring, to prevent its
burning, and when quite dry, put in a small piece of butter. Let this
again dry up by stirring over the fire; then add the yolks of 2 eggs,
mix well, put the panada to cool on a clean plate, and use it when
required. Panada should always be well flavoured, as the forcemeat
receives no taste from any of the other ingredients used in its
preparation.

Boiled Calf's Udder for French Forcemeats.

421. Put the udder into a stewpan with sufficient water to cover it; let
it stew gently till quite done, when take it out to cool. Trim all the
upper parts, cut it into small pieces, and pound well in a mortar, till
it can be rubbed through a sieve. That portion which passes through the
strainer is one of the three ingredients of which French forcemeats are
generally composed; but many cooks substitute butter for this, being a
less troublesome and more expeditious mode of preparation.

[Illustration: PESTLE AND MORTAR.]

PESTLE AND MORTAR.--No cookery can be perfectly performed
without the aid of the useful instruments shown in the
engraving. For pounding things sufficiently fine, they are
invaluable, and the use of them will save a good deal of time,
besides increasing the excellence of the preparations. They are
made of iron, and, in that material, can be bought cheap; but as
these are not available, for all purposes, we should recommend,
as more economical in the end, those made of Wedgwood, although
these are considerably more expensive than the former.

Veal Quenelles.

422. INGREDIENTS.--Equal quantities of veal, panada (No. 420), and
calf's udder (No. 421), 2 eggs; seasoning to taste of pepper, salt, and
pounded mace, or grated nutmeg; a little flour.

_Mode_.--Take the fleshy part of veal, scrape it with a knife, till all
the meat is separated from the sinews, and allow about 1/2 lb. for an
entree. Chop the meat, and pound it in a mortar till reduced to a paste;
then roll it into a ball; make another of panada (No. 420), the same
size, and another of udder (No. 421), taking care that these three balls
be of the same _size_. It is to be remembered, that equality of _size_,
and not of weight, is here necessary. When the three ingredients are
properly prepared, pound them altogether in a mortar for some time; for
the more quenelles are pounded, the more delicate they are. Now moisten
with the eggs, whites and yolks, and continue pounding, adding a
seasoning of pepper, spices, &c. When the whole is well blended
together, mould it into balls, or whatever shape is intended, roll them
in flour, and poach in boiling water, to which a little salt should have
been added. If the quenelles are not firm enough, add the yolk of
another egg, but omit the white, which only makes them hollow and puffy
inside. In the preparation of this recipe, it would be well to bear in
mind that the ingredients are to be well pounded and seasoned, and must
be made hard or soft according to the dishes they are intended for. For
brown or white ragouts they should be firm, and when the quenelles are
used very small, extreme delicacy will be necessary in their
preparation. Their flavour may be varied by using the flesh of rabbit,
fowl, hare, pheasant, grouse, or an extra quantity of mushroom, parsley,
&c.

_Time_,--About 1/4 hour to poach in boiling water.

_Sufficient_, 1/2 lb. of veal or other meat, with other ingredients in
proportion, for 1 entree.

_Note_.--The French are noted for their skill in making forcemeats; one
of the principal causes of their superiority in this respect being, that
they pound all the ingredients so diligently and thoroughly. Any one
with the slightest pretensions to refined cookery, must, in this
particular, implicitly follow the example of our friends across the
Channel.

FORCEMEAT, or QUENELLES, FOR TURTLE SOUP.

(_See No_. 189.)

423. SOYER'S RECIPE FOR FORCEMEATS.--Take a pound and a half of lean
veal from the fillet, and cut it in long thin slices; scrape with a
knife till nothing but the fibre remains; put it in a mortar, pound it
10 minutes, or until in a puree; pass it through a wire sieve (use the
remainder in stock); then take 1 pound of good fresh beef suet, which
skin, shred, and chop very fine; put it in a mortar and pound it; then
add 6 oz. of panada (that is, bread soaked in milk and boiled till
nearly dry) with the suet; pound them well together, and add the veal;
season with a teaspoonful of salt, a quarter one of pepper, half that of
nutmeg; work all well together; then add four eggs by degrees,
continually pounding the contents of the mortar. When well mixed, take a
small piece in a spoon, and poach it in some boiling water; and if it is
delicate, firm, and of a good flavour, it is ready for use.