Soak, skin uppermost, a half pound of salt fish in milk for ten or twelve hours. Boil till tender, then remove the skin and all the bones, and pound fairly smooth ; put this in a mixture of 6 ounces of butter, 3 ounces of flour, and f-pint of milk. Bake this in the oven slightly. When the great heat is off, add the yolks, beaten, of 5 eggs ; some minced raisins, salt and mace✪ Fish Pudding, and then the whites of the eggs beaten as stiff as possible. Mix all lightly together. Pour it into a form, and steam for two to three hours. See that the water does not boil in the form. Serve with Hollandaise Sauce. HOLLANDAISE SAUCE. Put a pint of melted butter and the yolks of five eggs into a pan. Put the pan into another with hot water, [13 H BANQUETS OF THE NATIONS and whisk it when on the fire till quite thick ; but see that it does not boil. Now whip in two tablespoonfuls of double cream, along with a dessertspoonful of capers roughly chopped, When quite hot and light add five teaspoonfuls of lemon juice, first adding a little salt and cayenne. -Finker. (Stewed Roast Beef.) Melt a couple of ounces of butter, and stir in it an ounce of wheat flour ; when the flour is cooked, pour in a pint of good brown sauce and a spoonful of good vinegar (not white) ; when amalgamated, add the slices of six apples, and boil till tender. Remove the pan from the fire, add two pounds of cold roast beef, cut in small squares ; a little salt and pepper, and a pinch of sugar. See that the meat is just heated through and no more. Serve with mashed potatoes and stewed carrots. Brown Sauce. Rub the inside of a stewpan with one ounce of butter, peel two large onions, cut them in thick slices, lay them on the bottom, cut into small pieces about one pound of knuckle of veal (hall veal and beef can be used, or if no veal, all beef), all meat, two ounces of lean bacon, cut small ; one clove, a few peppercorns, half a tablespoonful of salt, one bay leaf, half a gill of water ; set it on a brisk fire, let it remain ten minutes, then stir 114 DENMARK it well round, subdue the fire, let it remain a few minutes longer, and stir now and then till it has a nice brown colour ; fill your pan with one and a half quarts of water ; when boiling, set it on the corner of the stove, with the lid three parts on the saucepan ; when boiling, skim very carefully ; after one hour or one hour and a half's simmering, pass it through a sieve into a basin. To make the thickening or Roux for it, proceed as follows : — Put one ounce of butter into a pan, which melt on a slow fire, then add one and a half ounces of flour, stir it until getting a thin deep yellow colour. This process will take five minutes. Remove from the fire for two minutes to cool, then add at once one and three quarter pints of the above stock, very quickly set it on the fire to boil, re- move to the corner to simmer, and skim. It ought to be entirely free from grease, and of a light chestnut colour. Kalve Fricandeau. (Braised Veal.) ✪ Kalve Fricandeau (Braised Veal)

AI-modernized reading of the original text

Soak, skin uppermost, a half pound of salt fish in milk for ten or twelve hours. Boil till tender, then remove the skin and all the bones, and pound fairly smooth ; put this in a mixture of 6 ounces of butter, 3 ounces of flour, and f-pint of milk. Bake this in the oven slightly. When the great heat is off, add the yolks, beaten, of 5 eggs ; some minced raisins, salt and mace, and then the whites of the eggs beaten as stiff as possible. Mix all lightly together. Pour it into a form, and steam for two to three hours. See that the water does not boil in the form. Serve with Hollandaise Sauce. HOLLANDAISE SAUCE. Put a pint of melted butter and the yolks of five eggs into a pan. Put the pan into another with hot water, and whisk it when on the fire till quite thick ; but see that it does not boil. Now whip in two tablespoonfuls of double cream, along with a dessertspoonful of capers roughly chopped, When quite hot and light add five teaspoonfuls of lemon juice, first adding a little salt and cayenne. -Finker. (Stewed Roast Beef.) Melt a couple of ounces of butter, and stir in it an ounce of wheat flour ; when the flour is cooked, pour in a pint of good brown sauce and a spoonful of good vinegar (not white) ; when amalgamated, add the slices of six apples, and boil till tender. Remove the pan from the fire, add two pounds of cold roast beef, cut in small squares ; a little salt and pepper, and a pinch of sugar. See that the meat is just heated through and no more. Serve with mashed potatoes and stewed carrots. Brown Sauce. Rub the inside of a stewpan with one ounce of butter, peel two large onions, cut them in thick slices, lay them on the bottom, cut into small pieces about one pound of knuckle of veal (hall veal and beef can be used, or if no veal, all beef), all meat, two ounces of lean bacon, cut small ; one clove, a few peppercorns, half a tablespoonful of salt, one bay leaf, half a gill of water ; set it on a brisk fire, let it remain ten minutes, then stir DENMARK it well round, subdue the fire, let it remain a few minutes longer, and stir now and then till it has a nice brown colour ; fill your pan with one and a half quarts of water ; when boiling, set it on the corner of the stove, with the lid three parts on the saucepan ; when boiling, skim very carefully ; after one hour or one hour and a half's simmering, pass it through a sieve into a basin. To make the thickening or Roux for it, proceed as follows : — Put one ounce of butter into a pan, which melt on a slow fire, then add one and a half ounces of flour, stir it until getting a thin deep yellow colour. This process will take five minutes. Remove from the fire for two minutes to cool, then add at once one and three quarter pints of the above stock, very quickly set it on the fire to boil, remove to the corner to simmer, and skim. It ought to be entirely free from grease, and of a light chestnut colour. Kalve Fricandeau. (Braised Veal.)

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Fish PuddingStewed Roast BeefKalve Fricandeau (Braised Veal)

Banquets of the nations