Myra's cookery book

Stir till the sauce nearly boils and serve at once. 46.- CLEAR WINE SAUCE. Order. Ingredients. Quantities. Method. I... Water i pint ... Put in a saucepan. 2... Lemon peel ... i lemon Cut very thin and add. 3- Lump sugar... li oz. ... Add and boil 10 minutes. 4... ... ... Take out the lemon peel. 5" Arrowroot ... I tea spoonful I lemon j Strain the lemon Juice on to the 6... Lemon juice (■ arrowroot and mix smooth. 7... Add to the sauce and stir well. 8... Sherry Take the sauce off the fire. g... r wine Add gradually, stir weil, and serve. glass 47— VEAL STUFFING OR FORCEMEAT. Order. Ingredients. | Quantities. Method. I... Bread crumbs 6 oz. 2... Lemon rind ... J lemon... 3.. . 4.. . Chopped herbs Suet or butter I OZ. 6 oz. 1 Mix all together, and use butter in preference to suet. 5-" Pepper andsah To taste 6... Nutmeg do. 7... Beaten eggs... 2 yolks ... Add to make the mixture into a paste. 273 MYRA'S COOKERY BOOK. 48-SAGE AND ONION STUFFING. Order. Ingredients. Quantities. Method. I... Onions 3 Wash, peel, and boil in two waters, unless the onions are Spanish, and consequently not so strong. 2... Sage leaves ... 8 Scald. 3-” • . • • • • Chop the onions and leaves fine. 4... Bread crumbs 5 oz. Add. 5--- Salt and pepper ... Season well. 6... Butter I oz. 1 Add and mix well. 7... Yolk of egg ... I 8... •«t ••• Put into the duck, &c. 49.— FORCEMEAT, chickens. &c. Order. Ingredients. Quantities. Method. I... Sausage meat lb. or ) 2... Veal I lb. ... > Chop fine and pound in a mortar. 3" Bacon I lb. ... j 4... Salt, pepper ... ... Add. 5-" Sweet herbs ... 2 or 3 tea spoonsful Chop and add. Soak in gravy and add. C... Bread crumbs ilb. ... 7... Hard boiled 2 1 If boiled, chop the 'yolks only, and eggs or Beaten yolks 2 j add. 8... Truffles or ... . 4 . Add chopped fine, mix well together. mushrooms and heat for i hour in a saucepan. g... Butter 2 OZ. Add. 10... Gravy A dessert spoonful Add. II... ... Mix well, and use for stuffing fowls or turkeys. 12... Liver of fowl If liked ... Boil 4 minutes, mince and pound. and add to ingredients 1 to 8. Note.— This forcemeat can also be used for raised pies. SAUCES AND FORCEMEATS. 273 50.-FORCEMEAT BAl.'LS, for jugged hare. Order. Ingredients. Quantities. Method. I... Bread crumbs 4 oz. Choose stale bread and grate fine. 2... Lemon peel ... i oz. Pare thin and grate or chop very fine. 3- Parsley, thyme ^ oz. Chop fine. 4... Salt, nutmeg To taste Add. 5- Liver of hare ... Boil for 3 minutes and chop fine. 6... Rasped bacon 2 OZ. Add. 7... Butter OZ. ... Break in small pieces and add. 8... Eschalot I or 2 if liked Chop fine and add. 9.,. Egg I yolk only Beat with the fingers a little and add. 10... Port wine ... ...1 ... Mix all together till quite gmooth, 11... I wine glass Add if liked and mi.x well. 12... Form into balls and fry in butter. Note. — This forcemeat can also be used for require to be made into balls and fried. stuffing a roasted hare, but does not then 51.-QUENELLES, French forcemeat balls. Order. Ingredients. Quantities. Method, I... Veal i lb. ... Take off all skin and fat, chop and pound. 2... Veal kidney fat i lb. ...