Cassell's dictionary of cookery

two ounces of butter into a stewpan with two onions, a shallot, a carrot, a turnip cut into dice, two cloves, a bay-leaf, and a sprig of thyme. Stir these ingredients constantly over a gentle fire until they are lightly browned, then dredge a dessert-spoonful of flour over them, and add a little pepper and salt, a glass of claret, half a glass of vinegar, and a glass of water. Boil all gently for half an hour. Skim, strain, and serve. Time, ten minutes to fry the vegetables. Sufficient for four or five persons. Probable cost, 5d., exclusive of the wine. Polenta. — Indian corn-flour, which is very commonly used in Italy, is sent to various parts from that country, and sold under the name of polenta. In taste it much resembles macaroni, for which it is often used as a substitute. Semolina is frequently and advantageously used for the preparations which go by the name of polenta. Polenta (à l'Italienne). — When made with Indian meal, put a quart of milk into a saucepan with a tea-spoonful of salt. Let it boil quickly, then drop into it very gradually as much Indian meal as will make it quite thick, stirring briskly all the time. Let it boil until quite smooth, then turn the polenta into a buttered mould, and mix with it an ounce of grated Parmesan. Stir briskly, and bake for a quarter of an hour. The polenta may be turned out or not. When made with semolina, boil a quart of milk with half a tea-spoonful of salt. Drop into it. about a quarter of a pound of semolina, stirring briskly all the time, and let it boil gently for ten minutes. Be very careful to prevent it burning. When quite thick, pour into a plain mould, and set it in a cool place to stiffen. Cut it into shces three-quarters of an inch thick. Butter a fresh plain mould. Pour into it a small quantity of clarified butter, and then a layer of grated Parmesan. Place on this a layer of slices of paste, and another layer of cheese. Moisten the mixture with a few drops of butter, and repeat until the.paste is used, and the dish is almost full. Place a thick layer of the cheese at the top, and a little more clarified butter, then bake the preparation in a moderate oven until it is brightly browned. Turn it upon a hot dish, and serve. A little grated cheese is sometimes sent to table on a dish with the polenta, or a little brown gravy is poured round it, but it requires neither. Time to bake, half an hour. Probable cost, lOd. Sufficient for six or eight persons. Polenta, Italian (see Italian Polenta). Polenta Pudding, Sweet.— Boil the milk and the polenta as in the last recipe. When the mixture is quite smooth and thick, mix with it three table-spoonfuls of moist sugar, four ounces of stoned raisins, an ounce of candied peel finely shred, half a nutmeg grated, and an ounce of butter. When the ingredients are well niixed, pour the preparation into a buttered mould, and bake in a good oven. Turn the pudding out before serving-. Time to bake, one hour and a half. Probable cost, Is. Sufficient for six or seven persons. POL ( 596 ) POM