The encyclopaedia of practical cookery

Stewed Mackerel with Mussels. Drain and wash two or three fresh Mackerel, and divide each fish into four pieces; put them into a stewpan with sufficient white sauce to cover, and flavour with a few drops of essence of anchovies and lemon-juice, a small piece of lemon-peel, salt to taste, and a small quantity of cayenne pepper. Stew the fish gently until tender. Open three dozen fresh mussels, trim away all the yellow part, wash them in their liquor, and blanch in the sauce. Place the fish on a hot dish, arrange the mussels round it, pour the sauce over, first removing the piece of lemon peel, and serve. MADE DISHES. — An almost obsolete term for entrees and other dishes supposed to be made up of scraps and kitchen oddments. MADEIRA. — The name given to a very fine, "generous" wine, manufactured in the vineyards of Madeira. Madeiras are generally of good body, and gain alcoholic strength, improving greatly by age, the best being that about five years and older. As might be supposed, the wines of Madeira are not all alike ; indeed, they differ very materially, some being rich and costly, almost like liqueurs, and others light, dry, and palatable. The latter kind are those best known to us, being those which the cook prescribes for many culinary purposes, but rarely uses. Kettner writes in protest against the uses of Madeira in cooking. He observes : “ In all the world there is not Madeira enough for a week’s consumption of the filet an Madere in Paris,” and therefore advises the use of Marsala, which is infinitely cheaper, and answers every purpose required of wine for cooking. Madeira when new, is of a light claret colour, which gives way to amber as age advances. Simmonds, in his work on “ Popular Beverages,” assures us that “ the great advantage of Madeira wine now is, that it is absolutely pure, the Government (of Madeira) having prohibited the importation of other wines, and of beet, potato, and similar spirits, which might be used to fortify the wines.” For details respecting Culinary Processes, Utensils, Sauces, <£c. , referred to, see under their special heads. Madeira — continued. There are some kinds of wine produced at Madeira which are known by special names, such as Malmsey and Tinta. The following receipts may he made with any other wine, although Madeira is specially indicated: Madeira Crusts. — Make a well or hay in the middle of lib. of sifted flour, put in i-oz. of German yeast and 4 teacupful of milk, mix it with the flour immediately surrounding it (it takes about one-quarter of the flour to make the sponge), and stand the basin hi a warm place. When the sponge has risen to twice its original bulk, mix in with it two eggs and Jpint ,of warm milk; when these are well worked together, break in another egg ; mix that, then add fib. of butter warmed and beaten to a cream, Joz. of salt, Jib. of caster sugar, and 1 teacupful of warm milk, and continue working with a spoon, adding five more eggs, one at a time. Put the paste in a plain mould, Sin. hi diameter, and bake ; when cold, cut the cake into slices, lay them on a baking-slieet, sprinkle with caster sugar, and glaze them in the oven ; mask the tops with apricotjam, and arrange them hi a circle on a dish.