The encyclopaedia of practical cookery

(6) Peel and slice 31b. of large potatoes and lib. of onions, put them in a stewpan with stock to cover, and boil gently for half-an-hour. Cut 21b. of Australian tinned mutton in slices, put them in with the potatoes, season to taste with salt and pepper, and stew the whole until the vegetables are quite tender. When cooked, turn the stew on to a hot dish, and serve. (7) Put 61b. of peeled potatoes into a saucepan with lib. of peeled and shred onions, pour in 2qts. of water, and boil for half-an-hour, then put in lib. of tinned mutton cut into small pieces. Season the stew to taste with salt and pepper, and thicken it with boiled rice or pea-flour. Serve the stew while very hot. ISINGLASS— This is a very refined form of gelatine, being essentially the dried bladders of certain fish, especially of the sturgeon. The name is probably derived from the German hausenblasen — sturgeon-bladder, and corrupted by use. The bladders are dried just as they are removed from the fish, and to the shapes assumed by them in drying do they owe their names of classification : as, purse, pipe, lump, leaf, honeycomb, staple, and book Isinglass. All that is necessary for the cook to know is that from the best quality the best results are obtained. See Gelatine. ISINGLASSINE.— A preparation of Gelatine manufactured by Messrs. Gridley and Co., for which considerable merit is claimed on account of its purity and solubility. ITA. — This is the name given to a drink made from the Ita-palm, which abounds in the interior of Guinea. It is prepared by scalding and then scraping the fruit into the water, and sweetening to taste. ITALIAN BREAD. — See Bread. ITALIAN CAKES. — See Cakes. ITALIAN CREAM. — See Cream. ITALIAN FRY.— This is an odd medley in great favour amongst the Italian peasantry, and is composed of the following ingredients, which must all be dipped into batter, fried in lard, and served in the same dish : Ram’s kidneys which have been soaked in salted water, pieces of bread, tendons of veal, calf’s brains, sweetbreads, rice croquettes, pieces of cauliflower, egg-plant fruit, anchovies, and artichokes. ITALIAN PASTE. — See Pastes. ITALIAN FIE —See Pies. ITALIAN PUDDING. — See Puddings. ITALIAN RUSKS.— See Rusks. ITALIAN SALAD (A l’ltalienne).— See Salads. ITALIAN SAUCE (A l’ltalienne). — See Sauces. ITALIAN SOUP (A l’ltalienne). — See Soups. ITALIAN WINES. — From its climate, soil, and geographical position, Italy should rank second to none in its wine-growing, and indeed it may be truthfully said that it stands before any so far as exported wines are concerned, for it is a well-known fact that many of the French wines imported here are little else than Italian Wines doctored and reduced for the British market. Many attempts have been made by the Italian Government to introduce their native wines direct to us, but for ! some reason or other independent speculation has not succeeded in overcoming prejudice or breaking through the restrictions of commerce. Of the many good wines of Italy are the mild wines termed Abbocati, such as Muscatel, Aleatico, Vino Santo, i and Vernaccia. Then there are the wines of Piedmont, For details respecting Culinary Processes , Utensils , Sauces , t be., referred to, see under their special heads. Italian Wines — continued.