sausage-meat, in the proportion of two parts of
lean pork to one of fat. Take equal quantities
of this and bread-crumbs ; add two ounces
of butter, a seasoning of salt, pepper, and a
di-achm of mac✪ Forcemeat of Sausagee. Pound all together in a
mortar, and bind with the yolks of a couple of
eggs.
Forcemeat of Shrimp.— Clear a pint of
shrimps from their shells, and chop them finely.
Mix with an equal quantity of bread-crumbs.
Season with salt, pepj^er, and a small quantity
of mace. Pound into a smooth paste, with two
or three ounces of butter. Bind with the yolk
of an egg. Use this forcemeat to stufi: any
fresh water fish. A pike, for example, if stufEed
and baked, will be found excellent.
Forcemeat of Veal. — Chop lean veal,
free from skin or fat, and then pound it in a
mortar ; add a third of its weight of butter or
suet, and the same of fine bread, which should
be first soaked in cold milk and squeezed dry.
Pound all in the mortar, with a flavom-ing of
salt, pepper✪ Forcemeat of Shrimp, and nutmeg. Bind with the yolks
of two eggs, and make the paste into little balls,
or use it as a stuffing.
Four-fruit Jelly. — The fruits selected
for this excellent jelly are those which wall
yield the most jvdce. Take of fine red-currants,
half a pound, of cherries, raspberries, and straw-
berries, each half that weight ; get out all their
FOIT
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FOW
juice over a slow fire, and strain it from the
fruit. Make a syrup with three-quarters of a
pound of loaf sugar, and as much water as,
-svith the juice, will make a quart. Dissolve an
ounce of isinglass, clarify, and simmer all over
the tire for about five minutes. Add a glass of
cinra(,oa, and strain into a mould. The jelly
should be iced befoi'e being turned out to
serve. Probable cost, 2s. Sufficient for one
large mould.
T^ Four-fruit Liquor (a pleasant drink
for summer). — Take one pound of raspberries,
one pound of black-currants, one pound and a
half of strawberries, and one pound and a half
of :Morella cherries. Put them into a deep jar,
and cover them closely. Place the jar in a
saucepan, half filled with boiling water, and
simmer very gently for half an hour. Take the
pan from the fire, and pass its contents through
a jelly-bag, being ver}- careful not to squeeze
the fruit ; indeed, if a little of the juice be left
in it, it may be used for common tarts.
Measure the juice, and put it into a deep jar,
and for every quart add six ounces of loaf
sugar which has been dissolved in half a pint of
water. Add half the cherry kernels, slightly
bruised✪ Four-fruit Liquor, cover the jar to keep out the dust, and
let it stand for twenty-four hours. Stir into it
an equal quantity of brandy, pass the liquid
again through the jelly-bag, and bottle for use.
When taken, two table-spoonfuls of this liquor
should be added to half a tumblerful of iced
water.
Fowl. — It may be scr\dceable to point out
the features which should be looked for when
a fowl is purchased for cooking purpost«.
Chickens, on account of their age, can hardly
be anything else than tender. Capons should
have a fat vein beneath the wing, a thick belly
and rump, a short and pale comb, and smooth
legs. Pullets are at their best in the spring.
Cocks should have short spurs, smooth legs, and
a short, smooth, bright comb. Hens should be
full-breasted and smooth-
Page 533 · 4 recipe records on this page
Presented as published in 1892. 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
sausage-meat, in the proportion of two parts of lean pork to one of fat. Take equal quantities of this and bread-crumbs ; add two ounces of butter, a seasoning of salt, pepper, and a drachm of mace. Pound all together in a mortar, and bind with the yolks of a couple of eggs.
Forcemeat of Shrimp.— Clear a pint of shrimps from their shells, and chop them finely. Mix with an equal quantity of bread-crumbs. Season with salt, pepper, and a small quantity of mace. Pound into a smooth paste, with two or three ounces of butter. Bind with the yolk of an egg. Use this forcemeat to stuff any fresh water fish. A pike, for example, if stuffed and baked, will be found excellent.
Forcemeat of Veal. — Chop lean veal, free from skin or fat, and then pound it in a mortar ; add a third of its weight of butter or suet, and the same of fine bread, which should be first soaked in cold milk and squeezed dry. Pound all in the mortar, with a flavoring of salt, pepper, and nutmeg. Bind with the yolks of two eggs, and make the paste into little balls, or use it as a stuffing.
Four-fruit Jelly. — The fruits selected for this excellent jelly are those which will yield the most juice. Take of fine red-currants, half a pound, of cherries, raspberries, and strawberries, each half that weight ; get out all their
FOIT
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FOW
juice over a slow fire, and strain it from the fruit. Make a syrup with three-quarters of a pound of loaf sugar, and as much water as, with the juice, will make a quart. Dissolve an ounce of isinglass, clarify, and simmer all over the tire for about five minutes. Add a glass of cinnamon, and strain into a mould. The jelly should be iced before being turned out to serve. Probable cost, 2s. Sufficient for one large mould. T^ Four-fruit Liquor (a pleasant drink for summer). — Take one pound of raspberries, one pound of black-currants, one pound and a half of strawberries, and one pound and a half of Morella cherries. Put them into a deep jar, and cover them closely. Place the jar in a saucepan, half filled with boiling water, and simmer very gently for half an hour. Take the pan from the fire, and pass its contents through a jelly-bag, being very careful not to squeeze the fruit ; indeed, if a little of the juice be left in it, it may be used for common tarts. Measure the juice, and put it into a deep jar, and for every quart add six ounces of loaf sugar which has been dissolved in half a pint of water. Add half the cherry kernels, slightly bruised, cover the jar to keep out the dust, and let it stand for twenty-four hours. Stir into it an equal quantity of brandy, pass the liquid again through the jelly-bag, and bottle for use. When taken, two table-spoonfuls of this liquor should be added to half a tumblerful of iced water.
Fowl. — It may be serviceable to point out the features which should be looked for when a fowl is purchased for cooking purposes. Chickens, on account of their age, can hardly be anything else than tender. Capons should have a fat vein beneath the wing, a thick belly and rump, a short and pale comb, and smooth legs. Pullets are at their best in the spring. Cocks should have short spurs, smooth legs, and a short, smooth, bright comb. Hens should be full-breasted and smooth-
Records on this page
Forcemeat of SausageForcemeat of ShrimpForcemeat of VealFour-fruit Liquor