Warne's model cookery and housekeeping book : containing complete instructions in household management / compiled and edited by Mary Jewry.
73/177
- Publication/creation
- London : Frederick Warne, [1871?]
- Physical description
- 4 unnumbered pages, 156 pages, 2 unnumbered leaves of plates ; 19 cm
- Contributors
-
Jewry, Mary
University of Leeds. Library
- Notes
- Abridged version
- Type/technique
- Electronic books
- Subjects
- Cooking
- Attribution and usage
-
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Forcemeats or Stuffing.
To Dry Mushrooms.
190. Wipe them clean and peel off the
skin. Lay them on paper to dry in a cool
oven, and keep them in paper bags with
your dried herbs in a dry plaee. Ticket all
your herb-bags with their several names.
To Use Dried Mushrooms.
Time, ten minutes to a quarter of an hour.
191. Simmer them in gravy ; they will
swell to nearly their original size.
FORCEMEATS OR
STUFFING.
A common Forcemeat for Veal or Hare.
192. Si.\ ounces of bread-crumbs ; the
rind of half a lemon ; one tablespoon fill of
minced savoury herbs ; three ounces of suet,
or butter ; two eggs ; pepper and salt; and
nutmeg.
Mix with the bread-crumbs the peel of
the lemon minced very fine ; a tablespoonful
of chopped savoury herbs, or dried ones if
not able to procure them green ; three ounces
of finely-chopped beef suet, or of butter
broken into small pieces ; season it with
pepper, salt, and nutmeg, and bind it with
two well-beaten eggs.
Sage and Onion Stuffing for Geese,
Ducks, or Pork.
193. Three onions; five ounces of bread-
crambs ; eight sage leaves ; one ounce of
butter ; pepper ; salt; one egg.
Wash, peel, and boil the onions in two
waters to extract the strong flavour, and
scald the sage leaves for a tew minutes.
Chop the onions and leaves very fine, mix
them with the bread-crumbs, seasoned with
pepper and salt, a piece of butter broken
into pieces, and the yolk of one egg.
Oyster Forcemeat.
■194. Half a pint of oysters ; five ounces
of bread-crumbs ; one ounce of butter ; the
peel of half a lemon ; a sprig of parsley ;
salt: nutmeg; a very little Cayenne ; and
one egg.
Take off the beards from half a pint of
oysters, wash them well in their own liquor,
and mince them very fine ; mix with them
die peel of half a lemon chopped small, a
sprig of parsley, a seasoning of salt, nutmeg,
and a very little Cayenne, and about an
ounce of butter in small pieces. Stir into
these ingredients five ounces of bread-
crumbs, and when thoroughly mixed to-
gether, bind it with the yolk of an egg and
|iart of the oyster liquor.
Egg Balls for Made Dishes or Soup.
Time, twenty minutes to boil the eggs.
195. Twelve eggs ; a little flour and salt.
Pound the hard-boiled yolks of eight eggs
in a mortar until very smooth ; then mix
with them the yolks of four raw eggs, a little j
salt, and a dust or so of flour to make them
bind. Roll them into small balls, boil them '
in water, and then add them to ariy made
dishes or soups for which they may be
required.
Fried Parsley.
Time, two minutes.
196. Fried parsley is the cheapest and (j
commonest of garnishings, but it requires to
be very nicely done. Wash and pick the
parsley, and dry it thoroughly in a cloth.
Then put it in a wire basket, and hold it in
boiling dripping for two minutes. Take it
out of the basket and dry it well before tlic
fire that it may become very crisp. The
dripping in which it is fried should be quite
boiling.
If tlie cook possess no wire basket, she
must fry the parsley as quickly as possible,
and dry it before the fire when it is done.
Season for Drying Herbs for Flavouring.
Basil is fit for drying about the middle of
August.
Chervil, in May, June, and July.
Elder-flowers, in May, June, and July.
Fennel, May, June, and July.
Knotted marjoram, July.
Lemon thyme, July and August.
Mint, the end of June and July.
Orange thyme, June and July.
Parsley, May, June, July.
Sage, August and September.
Summer savory, end of July and August.
Tarragon, June, July, and August.
Thyme, end of July and August.
Winter savory, end of July and August.
They must be gathered on a dry day,
and cleaned and dried immediately by the
heat of a stove or Dutch oven, the leaves
picked off, sifted, and bottled.
STORE SAUCES.
Walnut Ketchup.
Time, to boil, half an hour.
197. One hundred walnuts ; six ounces of
shallots : one head of garlic ; half a pound
of salt; two quarts of vinegar ; two ounces
of anchovies ; two ounces of pepper; a
quarter of an ounce of mace ; half an ounce
of cloves.
Beat in a large mortar a hundred green
walnuts until they are thoroughly broken,
then put them into a jar with six ounces os