Cassell's dictionary of cookery

From these details, and the whole course of his experiments. Dr. Beaumont drew a number of inferences, of which the following were the most important : — " That stimulating condiments are injurious to the healthy stomach." " That the use of ardent spirits always produces disease in the stomach, if persevered in." " That the quantity of food generally taken is more than the wants of the system require ; and that such excess, if persevered in, generally produces not only functional aberration, but disease of the coats of the stomach." " That bulk as well as nutriment is necessary to the articles of diet." " That the digestibility of aliment does not depend upon the quantity of nutrient principles that it contains." " That gentle exercise facilitates the digestion of food." " That the time required for that purpose is various, depending upon the quantity and quality of the food, state of the stomach, &c. ; but that the time ordinarily required for the dispersal of a moderate meal of the fibrous parts of meat, with bread, &c., is from three to three and a half hours." Provencal Potage, Boubillasse.— Take any kind of fish, but the best are whiting, dory, haddock, or cod. Put the fish into a stewpan. Put in a frying-pan an onion sliced, a clove of garlic, some parsley finely chopped. a bit of lemon or orange-peel, some salt, pepper, spice, saffron, and a quart of water, along with a little oil. When fried, add the fish, which should be cut in quarters and boned. Stir the potage, and put it on a quick fire for a quarter of an hour till it bubbles. Let it remain now on the fire for five minutes ; add a bit of butter mixed with flour, and serve. Fennel and bay-leaf may be added, if liked. Provenpal Potage, Boubillasse (another way). — This way is for mackerel, sardines, herrings, or any other rich fish. Take the fish and cut them in fillets. Put in a stewpan some leeks cut fine. Add some oil, or a little melted butter, then put in the fish, well floured. Let them brown well, turning the fillets during five or six minutes. Add a glassful of water for every guest who is to partake of the potage, along with an onion, cloves, lemonpeel, pepper, salt, spice, and saffron, dissolved in butter or oil. Boil quickly for a quarter of an hour ; add a roux ; let the potage remain for five minutes at the fire, and then serve as in the last recipe. Provenpale Sauce. — Put a spoonful of salad oil into a stewpan with a clove of garlic, a table-spoonful of chopped shallots, and three table-spoonfuls of chopped raw mushrooms. Stir these ingredients over the fire for five minutes, then add a bay-leaf, a sprig of thyme, a glassful of sherry, half a tea-spoonful of peppercorns, and half a blade of mace. Simmer gently for a quarter of an hour. Take out the herbs and garlic, and add two table-spoonfuls more stock, and a little salt if required. Simmer five minutes, carefully skim the sauce, rub it through a fine hair-sieve, heat it again, and serve very hot. A table-spoonful of lemon-juice should be added at the last moment, or, if preferred, three or four ripe tomatoes maj- be boiled in the sauce until they are soft enough to pass through the sieve. Time, haK an hour. Probable cost, uncertain. Sufficient for four- or five persons.