The Art of Cookery Part 11

_To make Lemon Sauce._

PARE two lemons and cut them into very small pieces in the form of dice; then take the liver and scalded parsley chopped, put them into a stewpan, add some boiling benshamelle and a little melted b.u.t.ter, and simmer over a fire for two minutes.

_Frica.s.see of Chickens or Rabbits (white)._

CUT them into pieces and blanch and drain them dry; then put them into a stewpan with a little veal stock, a blade of mace, and a middling-sized whole onion. Stew them gently till three parts done; then add slices of blanched throat sweetbreads, stewed white b.u.t.ton mushrooms, egg b.a.l.l.s, and pieces of artichoke bottoms. When they are all nearly stewed, season with salt and a little lemon juice, add a leason of three eggs, simmer it over a fire for five minutes, taking care not to let it curdle, and serve it up very hot, with the mace and onion taken out.

N. B. Instead of a leason, the stock it is stewed in may be almost reduced, and a benshamelle added with the sweetbreads, mushrooms, &c.

_Chickens or Turkies with Celery._

BOIL or braise them, and when they are to be served up wipe them dry, and pour over them white celery sauce. Or they may be served with brown celery sauce under them, and the breast of the poultry glaized. [See _Celery Sauce, white and brown_.]

_Turkies, Pullets, or Chickens, with Oyster Sauce._

BOIL them, wipe them dry, and when they are to be served up pour over them white oyster sauce.

_To make white Oyster Sauce._

BLANCH large oysters till half done, and strain and preserve the liquor; then beard and wash them, and put the liquor, free from sediment, into a stewpan. Add to it two ounces of fresh b.u.t.ter, half a pint of good cream, a piece of lemon peel, and a blade of mace; put it over a fire, and when it nearly boils add mixed flour and water to thicken it properly. Season to the palate with lemon juice, salt, and a little cayenne pepper if approved; then strain it through a fine hair sieve to the oysters, and boil them gently five minutes.

N. B. In the same manner may be done stewed oysters for dishes, only serve them up with sippets of bread round.

_Chickens with Peas._

TRUSS them as for boiling, blanch them five minutes, and wash them clean; then braise them till tender with a little veal stock and bards of fat bacon or with white paper over them. When they are to be served up wipe them dry, glaize the tops lightly, and put pea sauce under.

_Another way to stew Chickens with Peas._

CUT the chickens into pieces, blanch and drain them dry, and put them into a stewpan with a little veal stock; then stew them till tender and the liquor almost reduced. When they are to be served up, put them on a dish, and the peas sauce over.

_Frica.s.see of Chickens or Rabbits (brown)._

CUT the chickens into pieces, and fry them in a little lard till of a light brown colour; then drain them with a cloth very dry; after which put them into a stewpan, add b.u.t.ton mushrooms stewed, pieces of artichoke bottoms, blanched truffles, morells, egg b.a.l.l.s, and some good-seasoned cullis. Set them over a moderate fire, stew them gently till done, and serve up with fried oysters round them.

_To fry Oysters for a Dish._

OPEN twenty-four large oysters, blanch them with their own liquor, and when three parts done strain them, and preserve the liquor; then wash and let them drain. In the meanwhile make a batter with four table spoonfuls of flour, two eggs, a little pepper and salt, and their liquor. Beat it well with a wooden spoon or a whisk for five minutes.

Put the oysters into the batter, mix them lightly, and have ready boiling lard. Take the oysters out singly with a fork, put them into the lard, and fry them of a nice brown colour. Then put them on a drainer, strew over a small quant.i.ty of salt, and serve them up. If they are for a dish put fried parsley under them, or stewed spinach.

_Directions for Poultry, &c. plain boiled._

LET it be observed that turkies, chickens, and meats, intended to be plain boiled, should be soaked in cold water, and put afterwards into plenty of boiling pump water, kept skimmed and preserved as white as possible. The time they will take dressing depends on a little practice, as in roasting. Be particular in tr.i.m.m.i.n.g the meats neat, and in trussing the poultry. The carving, likewise, should be carefully attended to, which is frequently expressed by the phrase of _cutting into pieces_.

_Jugged Hare._

CASE the hare, cut off the shoulders and legs, and the back into three pieces. Daub them well with fat bacon, and put them into a stewpot with the tr.i.m.m.i.n.gs. Add to them allspice, mace, whole pepper, a little of each; a small clove of garlick, three onions, two bay leaves, parsley, thyme, and savory, tied together in a small bunch; a quart of veal stock, three gills of red port; and simmer them over a fire till three parts done. Then take out the shoulders, legs, and back; put them into another stewpan, strain the liquor to them, and add some pa.s.sed flour and b.u.t.ter to thicken it a little. Let it stew till tender, skim it free from fat, season with cayenne, salt, and lemon juice, and serve it up in a deep dish.

_Glaized Hare._

CASE the hare, bone it as whole as possible, wash it, and fill the inside with light forcemeat; then sew it up, and truss it as for roasting. Lard the back with bacon, the same as a fricando veal; cover it with a veal caul, and roast it very gently. When it is to be served up, take off the caul, glaize the larding, and put strong cullis, with a gill of red port boiled with it, under the hare.

_Duck aux Naves._

BONE a tame duck as whole as possible, and season the inside with beaten spices, pepper, and salt; then draw in the legs and wings, and fill the inside with light forcemeat. Sew it up, braise it in a pint of veal stock, cover it with white paper and the cover of the stewpan. Let it stew gently till tender, and the liquor almost reduced. When it is to be served up glaize the breast, and pour the sauce round it, which is to be made with turnips cut into shapes as for haricot; afterwards to be put into a stewpan and sweated with a bit of fresh b.u.t.ter till three parts done; then add a good cullis and the essence in which the duck was braised. When it boils, skim free from fat, season to the palate, and stew the turnips till done.

_A Duck with Cuc.u.mbers._

THE duck to be boned, braised, and served up in the same manner as the above, but instead of turnips put cuc.u.mber sauce, or peas, as for veal tendrons.

_A Duck a la Benshamelle._

BONE, braise, and glaize the duck as mentioned in the preceding article, and when it is to be served up put a sauce round it made with heads of sprue gra.s.s boiled in a little veal stock, and when tender rub them through a tamis. Add the pulp to a small quant.i.ty of benshamelle, boil them together for five minutes, and let the sauce be very white and strong.

_Hashed Mutton for a Dish._

TAKE mutton ready dressed, cut it into thin slices, put them into a stewpan with slices of pickle cuc.u.mbers, or walnuts, or onions; then make a sauce with chopped eschallots or onions pa.s.sed with a bit of fresh b.u.t.ter over a slow fire till three parts done; after which add a pint of veal stock, or gravy, and a little ketchup. Boil it ten minutes, season to the palate with cayenne pepper and salt; then strain it to the mutton, let it stew gently till thoroughly hot, and add a small quant.i.ty of liquid of colour.

N. B. In the same manner may be done beef; and when it is to be served up put the bones (which are to be seasoned with pepper and salt, and grilled) over the hash.

_Hashed Venison._

TAKE the part least done of ready-dressed venison, cut it in slices, and put them into a stewpan; then pa.s.s a bit of fresh b.u.t.ter and flour and chopped eschallots over a slow fire for ten minutes, and add to them half a pint of red port, a pint and a half of veal stock, its own gravy, if any, a little piece of lemon peel, cayenne pepper, salt, and lemon juice. Season to the palate, boil all together a quarter of an hour, and strain it to the venison. Let it simmer gently till thoroughly hot.

N. B. The venison should not be put into the liquor above ten minutes before it is to be served up, by reason of the fat dissolving too much.

_Hashed Fowls._

CUT into pieces (very neat) ready-dressed fowls, turkies, or rabbits, and put them into a stewpan; then make a thickening with a bit of fresh b.u.t.ter, flour, and chopped eschallots or onions mixed over a slow fire.

Discharge it with veal stock, add a little lemon pickle and ketchup, season to the palate, put a small quant.i.ty of liquid of colour, boil for ten minutes, strain to the poultry, and let it stew gently. When served up, there may be put a few pieces of the fowl grilled round it.