Cassell's dictionary of cookery

Garnish, Mushrooms for.— Cut away the gritty end of the stalk, and pare the mushrooms. Throw them as they are done into a basin of cold water ; wash them well, lift them out of the water with both hands, so as to leave the sediment at the bottom, and put them in a saucepan, with the juice of a large lemon, two table-spoonfuls of water, two ounces of fresh butter, a pinch of salt, and a little pepper. Shake the saucepan constantly, and let them boil for ten minutes. They may be put into a jar, and closely covered, and will keep for some time. Probable cost. Is. per pint. Garnish, Parsley Fried for.— Parsley may be best fried in the small wii-e baskets which are sold for the purpose. Wash, and dry it thoroughly. Put some lard, diipping, or butter into the frying-pan, and when it is just about to boil, hold the basket in it for forty seconds, then take the parsley out, and dry it before the fire. If a wire basket is not at hand, put the GAU (244) GAT parsley into the fat, and as soon as it is crisp take it up with an egg-slice, and dry it before the fire. Fried and crisped parsley {see Crisped Parsley) are the most usual, and the cheapest of garnishings, but they require care in preparation. Crisped parsley is easier to prepare than fried parsley. Probable cost, Id. per bunch. Garnish, Potatoes Fried, for.— Choose large potatoes. Peel them, and cut them into slices, about the eighth of an inch in thickness. Wash, and dry them in a cloth. Heat some dripping or fat over a brisk fire. As soon as it boils and is stiU, put in the potatoes, and move them about, to insure their being evenly cooked. When lightly browned and crisp, drain them from the fat, sprinkle a little salt over, and serve. Time, five minutes to fry. Probable cost, 2d. per pound. AUow half a pound for each person. Garnish, Potatoes Fried for (another way). — Boil as many potatoes as are required. When nearly cooked, take them out, and put them into a stewpan with some hot fat. Shake the pan, to prevent them burning, and when they are lightly browned and crisp, drain, and serve as hot as possible. It is an improvement to flour, dip them in beaten egg, and roll in bread - crumbs before frying. Time, ten minutes to fry. Probable cost, 2d. per pound. Sufiicient, two potatoes for each person. Garnish, Potatoes Fried for (another way). — Mash some potatoes with a httle butter and milk. Shape them into balls, and proceed as in the last recipe. Time, ten minutes. Probable cost, 2d. per pound. Sufiicient, half a pound for each person. Garnish, Purée of Green Peas for. — Boil some young green peas, in the usual way, until tender. Pound them in a mortar, press them through a sieve, and put the pulp into a saucepan with a small lump of butter, a little salt and pepper, a lump of sugar, and a table-spoonful of good stock. Stir over the fire until the puree is quite hot, and serve, piled high on a dish, \vdth the cutlets, &c., round it. Time, half an hour. Probable cost, 8d. per peck. Sufiicient, one peck for six or seven persons.