Cassell's dictionary of cookery

Mirepoix. — A flavouring for made dishes, which should be always at hand and ready for use. The following extract of meat and vegetables is to be recommended :■ — Brown in a stewpan, with three ounces of butter, a pound of uncooked ham, and half that weight of fat bacon, cut into small pieces. Slice two carrots, two onions, and two shallots, and add them, with a couple of bay-leaves, a bimch of parsley, or the roots sliced, and a sprig or two of thyme. When slightly coloured, pour in two quarts of good veal stock, and a bottle of Ught wine. Spice, pounded mace, and cloves may be added, but a dozen peijpercoms, bruised, are indispensable. Boil, strain, and use this flavouring when wanted. Time, two hom's to simmer. MIS (426) MOL Miser's Sauce. — Mince some young onions, a little parsley, which should be first scalded, and grate a dessert-spoonful of horseradish. Mix these ingredients with an equal quantity of oil and vinegar. Shallot, chopped finely, may be used instead of the young onions, and melted butter kistead of oil, but the butter should be well stirred to prevent oUing. Mixed Fruit Pudding.— Butter a large tin mould, one that will hold a quart, and line it with stale fine bread, first cut into slices of about the fourth of an inch thick, and again with a tin-cutter, into pieces of a triangular form. This form will fit best into the bottom of the mould, but long narrow strips of half an inch broad will bo best for the sides. Have ready a syrup made by boiling a pint of currant-juice with a pound and a half of loaf sugar, and, the mould being now prepared, simmer a pint of not over-ripe raspberries with half the quantity of currants, in the syrup for a few minutes, when fill the mould while the fruit is in a boiling but whole state, and set the pudding to cool over ice ; or it may be made the day before it is wanted. Time, twenty-five minutes to boil syrup ; ten minutes to simmer fruit. Mixed Jam. — Boil together any quantity or kind of fruit — currants, gooseberries, cherries, or plums — ^with or without the stones, for half an hour ; then add to every pound half a pound of moist sugar, and boil another half hour. It is an excellent jam for the nursery. We would recommend that all fruit should be stoned. Mixed jam will keep six months. Mock Turtle Soup. — This is the staple soup of English life, to be met with in most of the dining-rooms and hotels, not only in London, but almost everywhere in Great Britain. As its name implies, it is an imitation of turtle soup, introduced to us by our navigators about one hundred years since. The essential point in mock turtle, must, therefore, be the "lumpy delight" furnished by calf's head ; and the choice of the head should be a matter of some importance. It should be large, firm, and fat, full of brain, with good tongue and cheeks. As the preparation of this soup is a labour of love, and will occupy time, our recipe %vill rim in the order of arrangement. First, clean and blanch a calf's head, -with the skin on. Take out the brains, and put the head into eight or nine quarts of spring water. Bring it gently to a boU, skim frequently, and keep it simmering a couple of hours, by which time it should be sufficiently done to remove the bones easily.