brown colour, then add a few leaves of parsley, washed and
dried, boil again for a few seconds, then draw it away from
the fire altogether ; ^ve minutes after, pass it through a
pointed strainer into the saucepan containing the vinegar,
which must have been reduced a little in boiling, and pour
into a glazed basin for future use. When wanted, this has
only to be warmed up, without boiling.
165. HORSE-RADISH BUTTER.
Scrape a large horse-radish, or two small ones, pound
it in the mortar with a similar quantity of butter, and
rub it through a sieve.
166. TRUFFLE BUTTER.
Cut and pound in a mortar four or five small truffles
together with the half of an anchovy and three ounces of
butter ; when the lot is properly pounded and well mixed,
rub it through a fine sieve and put it by for future use.
167. PERI6UEUX BUTTER.
Cut in thin slices four or five truffles, put these in a
small saut^-pan, with two glasses of sherry or Madeira
and two pepper-ooms ; boil for a few minutes ; let it get
cold, then pound it in a mortar with three ounces of
butter, and rub through a sieve.
168. CURRY OR CAYENNE BUTTER.
Mix on a plate one teaspoonful of curry powder, or as
much cayenne pepper as a small pea, with three ounces of
butter, and use it without passing it through a sieve.
88 PRACTICAL HOUSEHOLD COOKERY.
169. CRATHSH AND LOBSTER BUTTER.
Cook and shell about thirty crayfish, as indicated in
No. 123; pound the shells and claws in a mortar with
half a pound of butter ; put this pur^e in a stewpan on a
moderate fire, stir occasionally till the butter acquires a
nice red colour ; then moisten it with a small cup of
boiling water, stir again on the fire, and as soon as it
reaches ebullition rub it through a fine sieve into a basin,
let it get cold, and when firm take it out of the basin in
one piece, cut off the sediment which will have settled at
the bottom, and replace the good part in the basin, to be
cut and melted when wanted.
Note, — This butter should not be kept too long. For
lobster butter, proceed in the same way.
170. ESSENCE OF TRUFFLES.
Chop fine about a quarter of a pound of truffles, or if
you have any trimmings use them instead, place them in
a small stewpan with half a bay-leaf, a sprig of thyme,
and a bruised clove of garlic ; moisten the lot with a gill of
French white wine, let simmer till the liquor is nearly all
reduced, then add half a pint of good broth, set to the
boil, and simmer for ten minutes longer ; after which, pass
it through a fine cloth, by twisting it, into a basin, and
put by for use, when it will be found extremely useful
for flavouring sauces and stews, in which the flavour of
truffles should predominate.
17L ESSENCE OF MUSHROOMS.
Peel clean and chop finely half a pound of fresh mush-
rooms, fry them in a stewpan. with an ounce of butter and
PRACTICAL HOUSEHOLD COOKERY. 89
a little lemon juice for two or three minutes, then moisten
with half a pint of white stock, let it simmer for ten
minutes, and rub it through a sieve into a basin for use.
172. ESSENCE OF GAME.
Chop up the carcasses of winged game left from the
previous da/s dinner, place them in a stewpan with four
fihalots, a bay- leaf , a sprig of thyme, a blade of mace, two
pinches of pepper, and two ounces of butter. Fry the lot
to a light- brown colour, then moisten them with a gill of
Flinch white wine, and let them simmer and stir till
reduced to a glaze; then add half a pint of good broth,
simmer again for half an hour, skim and strain it through
A tammy sieve, and finish it by adding the juice of half a
lemon.
178. ESSENCE OF CHICKEN. ✪ Essence of Chicken
Page 40 · 1 recipe record on this page
Presented as published in 1891. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation, not the original instructions.
AI-modernized reading of the original text
brown colour, then add a few leaves of parsley, washed and dried, boil again for a few seconds, then draw it away from the fire altogether ; Five minutes after, pass it through a pointed strainer into the saucepan containing the vinegar, which must have been reduced a little in boiling, and pour into a glazed basin for future use. When wanted, this has only to be warmed up, without boiling.
165. HORSE-RADISH BUTTER.
Scrape a large horse-radish, or two small ones, pound it in the mortar with a similar quantity of butter, and rub it through a sieve.
166. TRUFFLE BUTTER.
Cut and pound in a mortar four or five small truffles together with the half of an anchovy and three ounces of butter ; when the lot is properly pounded and well mixed, rub it through a fine sieve and put it by for future use.
167. PERI6UEUX BUTTER.
Cut in thin slices four or five truffles, put these in a small sauté-pan, with two glasses of sherry or Madeira and two peppercorns ; boil for a few minutes ; let it get cold, then pound it in a mortar with three ounces of butter, and rub through a sieve.
168. CURRY OR CAYENNE BUTTER.
Mix on a plate one teaspoonful of curry powder, or as much cayenne pepper as a small pea, with three ounces of butter, and use it without passing it through a sieve.
169. CRAYFISH AND LOBSTER BUTTER.
Cook and shell about thirty crayfish, as indicated in No. 123; pound the shells and claws in a mortar with half a pound of butter ; put this purée in a stewpan on a moderate fire, stir occasionally till the butter acquires a nice red colour ; then moisten it with a small cup of boiling water, stir again on the fire, and as soon as it reaches ebullition rub it through a fine sieve into a basin, let it get cold, and when firm take it out of the basin in one piece, cut off the sediment which will have settled at the bottom, and replace the good part in the basin, to be cut and melted when wanted.
Note, — This butter should not be kept too long. For lobster butter, proceed in the same way.
170. ESSENCE OF TRUFFLES.
Chop fine about a quarter of a pound of truffles, or if you have any trimmings use them instead, place them in a small stewpan with half a bay-leaf, a sprig of thyme, and a bruised clove of garlic ; moisten the lot with a gill of French white wine, let simmer till the liquor is nearly all reduced, then add half a pint of good broth, set to the boil, and simmer for ten minutes longer ; after which, pass it through a fine cloth, by twisting it, into a basin, and put by for use, when it will be found extremely useful for flavouring sauces and stews, in which the flavour of truffles should predominate.
17L ESSENCE OF MUSHROOMS.
Peel clean and chop finely half a pound of fresh mushrooms, fry them in a stewpan. with an ounce of butter and
a little lemon juice for two or three minutes, then moisten with half a pint of white stock, let it simmer for ten minutes, and rub it through a sieve into a basin for use.
172. ESSENCE OF GAME.
Chop up the carcasses of winged game left from the previous day's dinner, place them in a stewpan with four shallots, a bay- leaf , a sprig of thyme, a blade of mace, two pinches of pepper, and two ounces of butter. Fry the lot to a light- brown colour, then moisten them with a gill of French white wine, and let them simmer and stir till reduced to a glaze; then add half a pint of good broth, simmer again for half an hour, skim and strain it through a tammy sieve, and finish it by adding the juice of half a lemon.
178. ESSENCE OF CHICKEN.
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Essence of Chicken