European and American cuisine

Essence of Spice. — Mix V, ounce of ground ginger, the same of cloves and mace, 1 ounce mustard, Yi ounce fine-cut garlic, Yt tablespoonful whole pepper, 1 cupful grated horseradish, 4 bay leaves, 1 tablespoonful salt ; take 2 cupf uls shelled walnuts, pour boiling water oyer them, remove the brown skin, and lay them in a glass jar in alternate layers with the spice, cover with 1 quart of the best white vinegar, screw the cover on tightly, and set the jar in the sun for 2 or 3 weeks ; then put the essence through filtering paper, fill into small bottles, and use for sauces or for whatever these spices are used in. Essence of Anchovies.— — Wash in several waters 12 anchovies ; put them with Ys cup water, Yt cup white wine in a small saucepan over the fire ; add 1 onion, 6 whole peppers, and a small bouquet ; stew slowly for 15 minutes ; strain through a napkin ; fill in a small bottle, and set in a cool place. 114 ESSENCES, Etc. Essence of Game. — Place a saucepan with 1/2 tablespoonful butter over the fire; add 2 tablespoonfuls fine-chopped raw ham, the same of carrots and onions ; add a bouquet and 6 whole peppers; over this lay some fine-chopped bones and remnants of any kind of birds, prairie chickens, or rabbits, either cooked or raw ; add 1 pint broth or soup stock, 1/2 pint Madeira wine, cover and boil until the bouillon has boiled away and the bottom of saucepan is covered with a brown gravy ; then add sufficient broth to cover, boil 1 hour, strain through a napkin, and use for sauces. Essence of Fish. — Place 1 sliced onion in a saucepan, add 2 cloves, 6 coarsely crushed peppers, 1 sprig of thyme, the same of marjoram and parsley ; over this lay some remnants of raw fish— such as bones, skin, head, etc., or take a whole fish ; cover with 1 pint white broth, and cook till it is dry ; cover the whole with broth, add Yt pint white wine, and cook 40 minutes ; then strain through a napkin. This essence is mostly used in sauces which are to be served with the same fish the essence is made of. Essence of Poultry.—-^Ghop fine the bones and remnants of ducks, turkeys, or chickens, place them in a saucepan ; add 1 pint of white broth, cover and cook till dry, then add sufficient broth to cover all ; add a bouquet, 1 onion, 1 leek, cover and cook 2 hours ; strain through a napkin, return the liquid to saucepan ; reduce it by boiling to one half ; remove the fat, fill the essence into small bottles, close tightly, and set in a cool place until wanted. Fine Herbs.— Chop fine 6 shallots, place them with 1 ounce butter over the fire, cook 3 minutes; then add 1/2 cupful fine-chopped mushrooms, cook slowly 10 minutes; remove from fire; dip 2 sprigs of parsley in boiling water, instantly remove, chop fine, add 1 tablespoonful of it to the above preparation ; season with 1/2 teaspoonful salt, and the same of grated nutmeg. If not used all at once, put it in a small glass jar, cover with buttered paper, and keep in a cool place. ESSENCES, Etc. 115 EEssence of Chicken.— May be prepared of carcasses of roast poultry ; or reduce by boiling 3 pints of chicken broth to 1 pint Seasoning Salt.— Mix together 4 tablespoonfuls salt and 1 tablespoonful white pepperr, and use for seasoning.