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Glaze is used for enriching gravies and soups, and for glazing meat.
Cheap Glaze for Meat.
_Ingredients_--3 teaspoonfuls of Liebig's Extract of Meat.
oz. of Nelson's or Swinborne's Gelatine, or isingla.s.s.
Pepper and salt.
pint of cold water.
_Method._--Soak the gelatine in the water for three-quarters of an hour.
Add the meat extract, and pepper and salt.
Stir and boil until reduced to about a quarter of a pint.
This glaze can only be used for glazing meat.
Bearnaise Sauce.
_Ingredients_--1 finely-chopped shalot.
gill of white sauce.
1 tablespoonful of taragon vinegar.
The yolks of 4 eggs.
1 dessertspoonful of finely-chopped parsley.
Pepper and salt.
_Method._--Put the shalot and vinegar into a saucepan; boil until the vinegar has evaporated, but do not let the shalot burn.
Add the eggs and sauce, and mill with a whisk until the eggs are thick.
Add the parsley and pepper and salt.
BREAKFAST DISHES AND BEVERAGES.
Oatmeal Porridge.
_Ingredients_-- lb. of coa.r.s.e oatmeal.
1 quart of water.
_Method._--Put the water on to boil.
When boiling, sprinkle in the oatmeal, stirring all the time.
When it thickens, put it by the side of the fire, and stir occasionally.
Cook it for quite three-quarters of an hour, longer if possible.
When the time can be allowed, three hours will not be too long a time, especially if the porridge is for anyone with a weak digestion.
A better plan is to put the saucepan containing it, after the contents have boiled for ten minutes, to stand in a saucepan of briskly boiling water; it will then cook without danger of burning, and may be left for any length of time; care only being taken that the water in the under saucepan does not boil away.
Whole-meal Porridge.
This may be made in the same way as oatmeal, but it requires even longer cooking.
Dry Toast.
Cut the bread into rather thin slices, and remove the crust.
Toast it slowly, holding it at a little distance from a bright clear fire.
When ready, put it at once into the rack; because, if the toast is placed flat on a table, it loses its crispness.
The crusts may be soaked for plain puddings, or dried and powdered for bread crumbs.
b.u.t.tered Toast.
Cut the bread about half an inch in thickness.
Toast quickly in front of a clear fire.
Put the b.u.t.ter on directly the toast is taken off the fork, and spread it quickly.
Put the toast on a _hot_ plate, and take care that it is served hot.
Toasted Bacon.
Cut the bacon in thin slices, and toast it in a small Dutch oven or on a toasting fork until the fat is transparent.
Fried Bacon.
Cut the bacon in thin slices, and fry it in its own fat. It will be cooked when the fat is transparent. It must not be cooked too quickly, or the fat will burn up and be wasted.
Eggs and Bacon.
Toast or fry the bacon, and lay a nicely poached egg on each slice.
