Strip the outer rind from six ounces of sound sweet chestnuts, then
throw them into boiling water, and let them simmer for two or three
minutes, when the second skin will easily peel off. Add to them three
quarters of a pint of good cold veal gravy, and a few strips of lemon
rind, and let them stew gently for an hour and a quarter. Press
them, with the gravy, through a hair-sieve reversed and placed over
a deep dish or pan, as they are much more easily rubbed through thus
than in the usual way : a wooden spoon should be used in preference
to any other for the process. Add a little cayenne and mace, some
salt if needed, and about six tablespoonsful of rich cream. Keep the
sauce stirred until it boils, and serve it immediately.
Chestnuts without their rinds, 6 oz. ; veal gravy, f pint; rind of
\ lemon : 1^ hour. Salt; spice; cream, 6 tablespoonsful✪ White Chestnut Sauce.
Obs. — This sauce may be served with turkey, with fowls, or with
stewed veal-cutlets.
BilOWN CHESTNUT SAUCE.
Substitute rich brown gravy for the veal stock, omit the lemon-
rind and cream, heighten the seasonings, and mix the chestnuts with
a few spoonsful of Espagnole or highly flavoured gravy, after they
have been passed through the sieve.
PARSLEY- GREEN, FOR COLOURING SAUCES.
Gather a quantity of young parsle}7-, strip it from the stalks, wash
it very clean, shake it as dry as possible in a cloth, pound it in a
mortar, press all the juice closely from it through a hair-sieve
reversed, and put it into a clean jar ; set it into a pan of boiling
water, and in about three minutes, if gently simmered, the juice will
he poached sufficiently ; lay it then upon a clean sieve to drain, and
it will be ready for use.
Spinach -green, for which particular directions will be found at the
commencement of Chapter XXIV., is prepared in the same manner
The juice of various herbs pounded together may be pressed from
them through a sieve and added to cold sauces.
K
130
MODERN COOKERY.
[chap. V.
TO CRISP PARSLEY.
Wash some branches of young parsley well, drain them from the
water, and swing them in a clean cloth until they are quite dry ;
place them on a sheet of writing paper in a Dutch oven, before a
brisk fire, and keep them frequently turned until they are quite
crisp. They will become so in from six to eight minutes.
FRIED PARSLEY.
When the parsley has been prepared as for crisping, and is quite
dry, throw it into plenty of lard or butter, which is on the point of
boiling ; take it up with a skimmer the instant it is crisp, and drain
it on a cloth spread upon a sieve reversed, and placed before the
fire.
MILD MUSTARD.
Mustard for instant use should be mixed with milk, to which a
spoonful or two of very thin cream may be added.
MUSTARD THE COMMON WAY. ✪ Mild Mustard
Page 138 · 3 recipe records on this page
Presented as published in 1884. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation, not the original instructions.
AI-modernized reading of the original text
Strip the outer rind from six ounces of sound sweet chestnuts, then throw them into boiling water, and let them simmer for two or three minutes, when the second skin will easily peel off. Add to them three quarters of a pint of good cold veal gravy, and a few strips of lemon rind, and let them stew gently for an hour and a quarter. Press them, with the gravy, through a hair-sieve reversed and placed over a deep dish or pan, as they are much more easily rubbed through thus than in the usual way : a wooden spoon should be used in preference to any other for the process. Add a little cayenne and mace, some salt if needed, and about six tablespoonsful of rich cream. Keep the sauce stirred until it boils, and serve it immediately.
Chestnuts without their rinds, 6 oz. ; veal gravy, f pint; rind of \ lemon : 1^ hour. Salt; spice; cream, 6 tablespoonsful.
Obs. — This sauce may be served with turkey, with fowls, or with stewed veal-cutlets.
BROWN CHESTNUT SAUCE.
Substitute rich brown gravy for the veal stock, omit the lemonrind and cream, heighten the seasonings, and mix the chestnuts with a few spoonsful of Espagnole or highly flavoured gravy, after they have been passed through the sieve.
PARSLEY- GREEN, FOR COLOURING SAUCES.
Gather a quantity of young parsle}7-, strip it from the stalks, wash it very clean, shake it as dry as possible in a cloth, pound it in a mortar, press all the juice closely from it through a hair-sieve reversed, and put it into a clean jar ; set it into a pan of boiling water, and in about three minutes, if gently simmered, the juice will he poached sufficiently ; lay it then upon a clean sieve to drain, and it will be ready for use.
Spinach -green, for which particular directions will be found at the commencement of Chapter XXIV., is prepared in the same manner The juice of various herbs pounded together may be pressed from them through a sieve and added to cold sauces.
K
[chap. V.
TO CRISP PARSLEY.
Wash some branches of young parsley well, drain them from the water, and swing them in a clean cloth until they are quite dry ; place them on a sheet of writing paper in a Dutch oven, before a brisk fire, and keep them frequently turned until they are quite crisp. They will become so in from six to eight minutes.
FRIED PARSLEY.
When the parsley has been prepared as for crisping, and is quite dry, throw it into plenty of lard or butter, which is on the point of boiling ; take it up with a skimmer the instant it is crisp, and drain it on a cloth spread upon a sieve reversed, and placed before the fire.
MILD MUSTARD.
Mustard for instant use should be mixed with milk, to which a spoonful or two of very thin cream may be added.
MUSTARD THE COMMON WAY.
Records on this page
White Chestnut SauceBrown Chestnut SauceMild Mustard