Cassell's dictionary of cookery

Mayonnaise (a la Gelee). — The basis for this gelee should be a firm savoury jelly. Aspic jelly is well suited for the purpose, and it may be adapted to any particular dish by dissolving and then adding the flavouring required. Take as much of the jeUy as may be wanted, dissolve it in an enamelled saucepan, and whisk it to a white froth with double its quantity of good oil, and for a quarter pint of the jelly, when in a dissolved state, about half a dozen spoonfuls of tarragon vinegar, and of salt, pepper, and sugar, a tea-spoonful mixed, but half the quantity should be salt. Whisk all well, taking care to pour in the oil and vinegar, which should be added last, slowly and by degrees. When smooth and white like cream the mayonnaise is ready. It should be whisked over ice. Mayonnaise Sauce.— A mixture of eggyolks, oil, vinegar, or lemon-juice. The principal point to be attended to in preparing this sauce is the mode of mixing, which demands time, patience, and nicety. Break two or three egg-yolks into a bowl with a salt-spoonful of pepper and salt mixed. Beat the eggs smooth, then add from time to time, during the mixing, two or tkree drops of the best Lucca oil until two table-spoonfuls have been used, and the mixture is a smooth cream. Do the same with the vinegar, which may be a mixture of tarragon, chilli, &c., with plain vinegar, or with lemon-juice, to suit the dish for which the sauce is intended. Continue to drop in oil and vinegar alternately until the requisite consistency is gained. The proportions to be observed, are — To three egg-yolks, three tablespoonfuls of the best oil, with vinegar to make it of the desired thinness. Use a wooden or silver spoon for mixing. Mayonnaise Sauce (another way).— See Lobster Salad. Mayonnaise Sauce (another way).— Mix smoothly together the yolks of two hard- MEA { 412 ) MEA boiled eggs, and the yolk of a raw one, witli a salt-spoonful of salt, one of pepper, and one of mustard. Then add, a few drops at a time, a quarter of a pint of best salad-oil, and haK that quantity of vinegar, stirring and rubbing well all the time, to prevent the oil from settling on the top. When these ingredients are mixed to a smooth batter, add two table-spoonfuls of good gravy or jelly, one of rich cream, the juice of half a lemon, and one shallot, pounded. The secret of making this sauce is to mix it thoroughly, and add the different ingredients very gradually. Probable cost. Is. Sufficient to cover a moderate-sized dish of cold meat, fish, &c. Mead, Simple. — A simple, delicious beverage, seldom made except by the cottager 'vvho keeps bees. After disposing of the bulk .of the honey-produce, the goodwife economises what remains for the use of the family, thus : — ■ Dissolve a pound, or more, of honey in three , quarts of water. Boi 1, skim, and reduce the liquid . to half a gallon. Fill the vessel in which it is placed, cover, and let the mead be undisturbed for two or three days, when it is ready for use. The combs, after being drained, are washed in ■warm water, that nothing shall be lost, and the ■ liquid is strained from the sediment, to be used • to enrich the mead or to make the family beer, ■with the addition of a little yeast. It is kept '^varm by the fire for a few days to ferment, • then bottled.