Cassell's dictionary of cookery

Generous or Full Diet. — Breakfast : Cocoa, chocolate, or tea, with bread and butter. Dinner : Gravy, soup, or fish, with rabbit, beef, mutton, lamb, veal, or game, and mealy potatoes mashed, or Jerusalem artichokes; light pudding. Brinh : Cider, perry, or porter, with a glass or two of port, sheny, or madeira, or three glasses of claret, hock, moselle, &c. Supper : Mutton broth, gruel, or a little meat and bread, with porter or ale. Reindeer. — Dr. Richardson says that when the reindeer is in good condition it is equal, if not superior, in flavour to the finest venison. Sir John Ross declares that the meat of the reindeer killed in August has several inches thick of fat on the haunches. It is most tasteless and insipid when in poor condition. The contents of the stomach of the reindeer are considered a great delicacy by the inhabitants of the Arctic regions. Reindeer Tongue, to Boil.— Soak the tongue in cold water for three hours. Put it in an airy situation till diy, then soak it again, and repeat this process three times. "^Tien it is to be dressed scrape it well, put it into a saucepan with as much cold water as will cover it, bring it slowly to the boil, and skim it well. Draw BEINDEEB TONGUE. the saucepan to the side, and simmer the tongue until it is tender. Serve on a neatly-folded table-napkin, and garnish the dish with parsley. Time to simmer, three hours. Sufficient for a small breakfast or luncheon dish. Relishes, or Hors-d'oeuvres.— This is the name given to small dishes which are handed round after the soup and fish, and are intended to serve as relishes or incentives to the appetite. They consist of anchovies, olives, sardines, oysters, pickled herrings, radishes, oiled salads, shell-fish, and dishes of a like description. Or, if hot, of pasties of all kinds, rissoles, croquettes, sweetbreads, &c. They are generally served on small oval dishes. Relishing Sauce (for broiled bones, fowls, meat, fish, &c.). — Put into a stewpan a tablespoonful of chopped onions Avith one of chilli vinegar, one of common vinegar, three of water, two of mushroom ketchup, two of Harvey's Sauce, and one of anchovies ; add to it a pint of melted butter, let it simmer until it adheres to the back of the spoon ; add half a tea-spoonful of sugar ; it is then ready for use. — Sot/er. REM (727) RETT Remoulade— French Salad Dressing.— This sauce is very much like an ordinary English salad-dressing-, and is used in the same way. It is also an excellent accompaniment to chops or cold meats of various kinds. To make it, boil three eggs till hard. Thi-ow them into cold, water, strip off the shell and the white of the eggs, and i)oimd the yolks in a mortar, with a dessert-spoonful of mustard and a little salt and cayenne. When these ingredients are thoroughly blended, and the paste is quite smooth, add, first by drops and afterwards by tea-spoonfuls, three table-spoonfuls of olive oil, and beat the sauce well between every addition. When it is quite thick, add the yolk of a raw egg, and afterwards, very gradually, one tablespoonful of plain or tarragon vinegar. The flavour of this sauce may be varied at pleasure by the addition of a tea-spoonful of Harvey's Sauce, two or thi-ee pounded shallots, a very small piece of garlic ; or chilli, cucumber, or shallot ^inegar may be substituted for tarragon vinegar.