The Skilful Cook Part 109

_Ingredients_--4 onions.

lb. of bread-crumbs.

7 sage leaves.

1 oz. of b.u.t.ter.

Pepper and salt.

_Method._--Blanch the onions by putting them into cold water, and bringing it to the boil; boil for five minutes, and then throw the water away.

Rinse the onions and put them into another saucepan of water, and boil for about one hour until they are quite tender; five minutes before taking them up put in the sage leaves.

Drain the onions and sage leaves, and chop them finely; then mix them with the bread-crumbs, pepper and salt.

Quenelle Forcemeat.

_See_ Quenelles of Veal.

Forcemeat b.a.l.l.s.

These are made with veal stuffing. Shape it into b.a.l.l.s and bake them in the oven. If they are served with hare, the liver is chopped and mixed with the forcemeat.

Imitation Foie Gras.

_Ingredients_-- lb. of calf's liver.

lb. of bacon.

A piece of carrot, turnip, and onion.

A sprig of parsley, thyme, and marjoram.

A bay leaf.

Pepper and salt.

_Method._--Slice the liver, bacon, and vegetables.

Put them into a frying-pan and cook (turning frequently) until the liver is quite tender.

Care must be taken that the liver does not fry brown.

Put the whole contents of the frying-pan into a mortar and pound well.

Then rub the mixture through a hair sieve.

PRESERVES.

Strawberry Jam.

_Ingredients_--8 lb. of strawberries.

4 lb. of loaf sugar.

_Method._--Take the stalks from the strawberries and put them in a preserving pan.

Stir and boil for thirty minutes on a moderate fire.

Then add the sugar broken into small lumps; stir and boil for about thirty minutes longer, or until the jam stiffens.

Remove all the sc.u.m as it rises.

Put the jam into pots and cover close.

Raspberry Jam.

_Ingredients_--6 lb. of raspberries.

3 lb. of loaf sugar.

_Method._--Remove the stalks from the raspberries and boil them over a moderate fire for fifteen minutes, stirring all the time.

Add the sugar broken into lumps, and boil for about thirty minutes longer, or until the jam will set.

Remove all the sc.u.m carefully.

Put the jam into pots and cover close.

Rhubarb Jam.

_Ingredients_--5 lb. of rhubarb.

5 lb. of lump sugar.

_Method._--Peel and cut the rhubarb as for a tart, put it in the pan with the sugar, and boil gently at first, then more quickly, skimming frequently.

When it will set it is ready.

Red Gooseberry Jam.

_Ingredients_--6 lb. of gooseberries.

3 lb. of lump sugar.

Water.

_Method._--Take the heads and stalks from the gooseberries and put them in a pan, allowing a quarter of a pint of water to every pound of gooseberries.

Put the gooseberries into a preserving-pan.

Stir and boil for fifteen minutes.