Culture and Cooking Part 2

Glaze also adds much to the beauty of many dishes. If roast beef is not quite brown enough on any one spot set your jar of glaze--for this purpose it is well to have some put in a jar as well as in the skin--in boiling water. Keep a small stiff brush; such as are sold for the purpose at house-furnis.h.i.+ng stores, called a glazing brush, are best; but you may manage with any other or even a stiff feather. When the glaze softens, as glue would do, brush over your meat with it, it will give the lacking brown; or, if you have a ham or tongue you wish to decorate you may "varnish" it, as it were, with the melted glaze; then when cold beat some fresh b.u.t.ter to a white cream, and with a kitchen syringe, if you have one, a stiff paper funnel if you have not, trace any design you please on the glazed surface; this makes a very handsome dish, and if your ham has been properly boiled will be very satisfactory to the palate. Of the boiling of ham I will speak in another chapter.

I have a few more articles to recommend for your store-room, and then I think you will find yourself equal to the emergency of providing an elegant little meal if called upon unexpectedly, provided you have any cold sc.r.a.ps at all in the house, and _maitre d'hotel_ b.u.t.ter.

To make the latter, take half a pound of fine b.u.t.ter, one tablespoonful of very fresh parsley, chopped not too fine, salt, pepper, and a small tablespoonful of lemon juice; mix together, but do not work more than sufficient for that purpose, and pack in a jar, keeping it in a cool place. A tablespoonful of this laid in a hot dish on which you serve beefsteak, chops, or any kind of fish, is a great addition, and turns plain boiled potatoes into _pomme de terre a la maitre d'hotel_. It is excellent with stewed potatoes, or added to anything for which parsley is needed, and not always at hand; a spoonful with half the quant.i.ty of flour stirred into a gill of milk or water makes the renowned _maitre d'hotel_ sauce (or English parsley b.u.t.ter) for boiled fish, mutton, or veal. In short, it is one of the most valuable things to have in the house. Equally valuable, even, and more elegant is the preparation known as "Ravigotte" or Montpellier b.u.t.ter.

Take one pound in equal quant.i.ties of chervil, tarragon, burnet (pimpernel), chives, and garden cress (peppergra.s.s); scald _two_ minutes, drain quite dry; pound in a mortar three hard eggs, three anchovies, and one scant ounce of pickled cuc.u.mbers, and same quant.i.ty of capers well pressed to extract the vinegar; add salt, pepper, and a bit of garlic half as large as a pea, rub all through a sieve; then put a pound of fine b.u.t.ter into the mortar, which must be well cleansed from the herbs, add the herbs, with two tablespoonfuls of oil and one of tarragon vinegar, mix perfectly, and if not of a fine green, add the juice of some pounded spinach.

This is the celebrated "_beurre de Montpellier_" sold in Paris in tiny jars at a high price. Ravigotte is the same thing, only in place of the eggs, anchovies, pickles, and capers, put half a pound more b.u.t.ter; it is good, but less piquant.

Pack in a jar, and keep cool. This b.u.t.ter is excellent for many purposes. For salad, beaten with oil, vinegar, and yolks of eggs, as for mayonnaise, it makes a delicious dressing. For cold meat or fish it is excellent, and also for chops.

Two or three other articles serve to simplify the art of cooking in its especially difficult branches, and in the branches a lady finds difficult to attend to herself without remaining in the kitchen until the last minute before dinner; but with the aid of blanc and roux a fairly intelligent girl can make excellent sauces.

For roux melt slowly half a pound of b.u.t.ter over the fire, skim it, let it settle, then dredge in eight ounces of fine flour, stir it till it is of a bright brown, then put away in a jar for use.

Blanc is the same thing, only it is not allowed to brown; it should be stirred only enough to make all hot through, then put away in a jar.

If you need thickening for a white sauce and do not wish to stand over it yourself, having taught your cook the simple fact that a piece of blanc put into the milk _before it boils_ (or it will harden instead of melt) and allowed to dissolve, stirring constantly, will make the sauce you wish, she will be able at all times to produce a white sauce that you need not be ashamed of. When the sauce is nearly ready to serve, stir in a good piece of b.u.t.ter--a large spoonful to half a pint; when mixed, the sauce is ready. Brown sauce can always be made by taking a cup of broth or soup and dissolving in the same way a piece of the roux; and also, if desired, a piece of Montpellier b.u.t.ter. If there is no soup of course you make it with a piece of glaze.

Brown flour is also a convenient thing to have ready; it is simply cooking flour in the oven until it is a _pale_ brown; if it is allowed to get dark it will be bitter, and, that it may brown evenly, it requires to be laid on a large flat baking pan and stirred often. Useful for thickening stews, hash, etc.

CHAPTER V.

LUNCHEON.

LUNCHEON is usually, in this country, either a forlorn meal of cold meat or hash, or else a sort of early dinner, both of which are a mistake. If it is veritably _luncheon_, and not early dinner, it should be as unlike that later meal as possible for variety's sake, and, in any but very small families, there are so many dishes more suitable for luncheon than any other meal, that it is easy to have great variety with very little trouble.

I wish it were more the fas.h.i.+on here to have many of the cold dishes which are popular on the other side the Atlantic; and, in spite of the fact that table prejudices are very difficult to get over, I will append a few recipes in the hope that some lady, more progressive than prejudiced, may give them a trial, convinced that their excellence, appearance, and convenience will win them favor.

By having most dishes cold at luncheon, it makes it a distinct meal from the hot breakfast and dinner. In summer, the cold food and a salad is especially refres.h.i.+ng; in winter, a nice hot soup or puree--thick soup is preferable at luncheon to clear, which is well fitted to precede a heavy meal--and some savory _entree_ are very desirable, while cold raised pie, galantine, jellied fish, and potted meats may ever, at that season, find their appropriate place on the luncheon table. The potatoes, which are the only vegetable introduced at strict lunch, should be prepared in some fancy manner, as croquettes, mashed and browned, _a la maitre d'hotel_, or in snow. The latter mode is pretty and novel; I will, therefore, include it in my recipes for luncheon dishes. Omelets, too, are excellent at luncheon.

In these remarks I am thinking especially of large families, whose luncheon table might be provided with a dish of galantine, one of collared fish, and a meat pie, besides the steak, cutlets, or warmed-over meat, without anything going to waste. In winter most cold jellied articles will keep a fortnight, and in summer three or four days.

WINDSOR PIE.--Take slices of veal cutlet, half an inch thick, and very thin slices of lean boiled ham; put at the bottom of one of these veal-pie dishes or "bakers," about two to three inches deep, a layer of the veal, seasoned, then one of ham, then one of force-meat, made as follows: Take a little veal, or if you have sausage-meat ready-made, it will do, as much fine dry bread-crumbs, a dessert-spoonful of _finely_ chopped parsley, in which is a salt-spoonful of powdered thyme, savory, and marjoram, if you have them, with salt and pepper, and mix with enough b.u.t.ter to make it a crumbling paste; lay a _thin_ layer of this on the ham, then another of veal, then ham and force-meat again, until the dish is quite full. Lay something flat upon it, and then a weight for an hour. You must have prepared, from bones and sc.r.a.ps of veal, about a pint of stiff veal jelly; pour this over the meat, and then take strips of rich puff paste (the _brioche_ paste would be excellent in hot weather), wet the edge of the dish, and lay the strips round, pressing them lightly to the dish; roll the cover a little larger than the top of the dish, and lay it on, first wetting the surface, _not the edge_, of the strips round the lips of the dish; press the two together, then make a hole in the center and ornament as you please; but I never ornament the _edge_ of a pie, as it is apt to prevent the paste from rising. An appropriate and simple ornament for meat pies is to roll a piece of paste very thin, cut it in four diamond-shaped pieces, put one point of each to the hole in the center so that you have one on each end, and one each side, then roll another little piece of paste as thin as possible, flour it and double it, then double it again, bring all the corners together in your hand, like a little bundle, then with a sharp knife give a quick cut over the top of the ball of paste, cutting quite deeply, then another across; if your cut has been clean and quick, you will now be able to turn half back the leaves of paste as if it were a half-blown rose. The ends which you have gathered together in your hand are to be inserted in the hole in the center of the pie. Then brush over with yolk of egg beaten very well in a little milk or water, and bake an hour and a half.

This way of covering and ornamenting a pie is appropriate for all meat pies; pigeon pie should, however, have the little red feet skinned by dipping in boiling water, then rubbed in a cloth, when skin and nails peel off; if allowed to lie in the water, the flesh comes too; then one pair is put at each end of the pie, a hole being cut to insert them, or four are put in the center instead of the rose.

The Windsor pie is intended to be eaten cold, as are all veal and ham pies, the beauty of the jelly being lost in a hot pie. Do not fail to try it on that account, for cold pies are excellent things.

ANOTHER VEAL AND HAM PIE, more usual, and probably the "weal and hammer"

that "mellered the organ" of Silas Wegg, was manufactured by Mrs. Boffin from this recipe; it is as follows:

Take the thick part of breast of veal, removing all the bones, which put on for gravy, stewing them long and slowly; put a layer of veal, pepper and salt, then a thin sprinkling of ham; if boiled, cut in slices; if raw, cut a slice in dice, which scald before using, then more veal and again ham. If force-meat b.a.l.l.s are liked, make some force-meat as for Windsor pie, using if you prefer it chopped hard-boiled eggs in place of chopped meat, and binding into a paste with a raw egg; then make into b.a.l.l.s, which drop into the crevices of the pie; boil two or three eggs quite hard, cut each in four and lay them round the sides and over the top, pour in about a gill of gravy, and cover the same as the Windsor pie. In either of these pies the force-meat may be left out, a sweetbread cut up, or mushrooms put in.

A chicken pie to eat cold is very fine made in this way.

RAISED PORK PIES are so familiar to every one who has visited England, and, in spite of the greasy idea, are so very good, that I introduce a well-tried recipe, feeling sure any one who eats pork at all will find it worth while to give them a trial; they will follow it with many another.

The paste for them is made as follows:

Rub into two pounds of flour a liberal half pound of b.u.t.ter, then melt in half a pint of hot, but not boiling milk, another half pound--or it may be lard; pour this into the flour, and knead it into a smooth, firm paste. Properly raised pies should be molded by hand, and I will endeavor to describe the method in case any persevering lady would like to try and have the orthodox thing. But pie molds of tin, opening at the side, are to be bought, and save much trouble; the mold, if used, should be well b.u.t.tered, and the pie taken out when done, and returned to the oven for the sides to brown.

To "raise" a pie, proceed thus: While the paste is warm, form a ball of paste into a cone; then with the fist work inside it, till it forms an oval cup; continue to knead till you have the walls of an even thickness, then pinch a fold all around the bottom. If properly done, you have an oval, flat-bottomed crust, with sides about two inches high; fill this with pork, fat and lean together, well peppered and salted; then work an oval cover, as near the size of the bottom cover as you can, and wet the edges of the wall, lay the cover on, and pinch to match the bottom; ornament as directed for Windsor pie, wash with egg, and bake a pale brown in a moderate oven; they must be well cooked, or the meat will not be good. One containing a pound of meat may be cooked an hour and a quarter. All these pies are served in slices, cut through to the bottom.

Galantines are very handsome dishes, not very difficult to make, and generally popular. I give a recipe for a very simple and delicious one:

Take a fine breast of veal, remove all gristle, tendons, bones, and trim to fifteen inches in length and eight wide; use the tr.i.m.m.i.n.gs and bones to help make the jelly, then put on the meat a layer of force-meat made thus: Take one pound of sausage meat, or lean veal, to which add half a pound of bread-crumbs, parsley and thyme to taste; grate a _little_ nutmeg, pepper, salt, and the juice of half a lemon; have also some long strips an inch thick of fat bacon or pork, and lean of veal, and lean ham, well seasoned with pepper, salt, and finely chopped shallots. Lay on the meat a layer of force-meat an inch thick, leaving an inch and a half on each side uncovered; then lay on your strips of ham, veal, and bacon fat, alternately; then another of force-meat, but only half an inch thick, as too much force-meat will spoil the appearance of the dish; if you have any cold tongue, lay some strips in, also a few blanched pistachio nuts (to be obtained of a confectioner) will give the appearance of true French galantine. Roll up the veal, and sew it with a packing or coa.r.s.e needle and fine twine, tie it firmly up in a piece of linen. Observe that you do not put your pistachio nuts amid the force-meat, where, being green, their appearance would be lost; put them in crevices of the meats.

Cook this in sufficient water to cover, in which you must have the tr.i.m.m.i.n.gs of the breast and a knuckle of veal, or hock of pork, two onions, a carrot, half a head of celery, two cloves, a blade of mace, and a good bunch of parsley, thyme and bay leaf, two ounces of salt. Set the pot on the fire till it is at boiling point, then draw it to the back and let it simmer three hours, skimming carefully; then take it from the fire, leaving it in the stock till nearly cold; then take it out, remove the string from the napkin, and roll the galantine up tighter--if too tight at first it will be hard--tying the napkin at each end only; then place it on a dish, set another dish on it, on which place a fourteen-pound weight; this will cause it to cut firm. When quite cold, remove strings and cloth, and it is ready to be ornamented with jelly. When the stock in which the galantine was cooked is cold take off the fat and clarify it, first trying, however, if it is in right condition, by putting a little on ice. If it is not stiff enough to cut firm, you must reduce it by boiling; if too stiff, that is approaching glaze, add a _little_ water, then clarify by adding whites of eggs, as directed to clarify soup (see soups). A gla.s.s of sherry and two spoonfuls of tarragon or common vinegar are a great improvement.

Some people like this jelly cut in dice, to ornament the galantine, part of it may then also serve to ornament other dishes at the table. But I prefer to have the galantine enveloped in jelly, which may be done by putting it in an oblong soup tureen or other vessel that will contain it, leaving an inch s.p.a.ce all round, then pouring the jelly over it.

Jellied fish is a favorite dish with many, and is very simple to prepare; it is also very ornamental. Take flounders or almost any flat fish that is cheapest at the time you require them. Clean and sc.r.a.pe them, cut them in small pieces, but do not cut off the fins; put them in a stew-pan with a few small b.u.t.ton onions or one large one, a half teaspoonful of sugar, a gla.s.s of sherry, a dessert-spoonful of lemon juice, and a small bunch of parsley. To one large flounder put a quart of water, and if you are going to jelly oysters put in their liquor and a little salt. Stew long and slowly, skimming well; then strain, and if not perfectly clear clarify as elsewhere directed. (See if your stock jellies, by trying it on ice before you clarify.) Now take a mold, put in it pieces of cold salmon, eels that have been cooked, or oysters, the latter only just cooked enough in the stock to plump them; pour a little of the jelly in the mold, then three or four half slices of lemon, then oysters or the cold fish, until the mold is near full, disposing the lemon so that it will be near the sides and decorate the jelly; then pour the rest of the jelly over all and stand in boiling water for a few minutes, then put it in a cold place, on ice is best, for some hours.

When about to serve, dip the mold in hot water, turn out on a dish, garnish with lettuce leaves or parsley and hard-boiled eggs. The latter may be introduced into the jelly cut in quarters if it is desired; very ornamental force-meat b.a.l.l.s made bright green with spinach juice are also an improvement in appearance.

A NEW MAYONNAISE (Soyer's).--Put a quarter of a pint of stiff veal jelly (that has been nicely flavored with vegetables) on ice in a bowl, whisking it till it is a white froth; then add half a pint of salad oil and six spoonfuls of tarragon vinegar, _by degrees_, first oil, then vinegar, continually whisking till it forms a white, smooth, sauce-like cream; season with half a teaspoonful of salt, a quarter ditto of white pepper, and a very little sugar, whisk it a little more and it is ready.

It should be dressed pyramidically over the article it is served with.

The advantage of this sauce is that (although more delicate than any other) you may dress it to any height you like, and it will remain so any length of time; if the temperature is cool, it will remain hours without appearing greasy or melting. It is absolutely necessary, however, that it should be prepared on ice.

All these dishes, however, are only adapted for large families, but there are several ways of improving on the ordinary lunch table of very small ones. And nothing is more pleasant for the mistress of one of these very small families than to have a friend drop in to lunch, and have a _recherche_ lunch to offer with little trouble. Warming over will aid her in this, and to that chapter I refer her; but there are one or two ways of having cold relishes always ready, which help out an impromptu meal wonderfully.

Potted meats are a great resource to English housekeepers; this side the Atlantic they are chiefly known through the medium of Cross & Blackwell, though latterly one or two American firms have introduced some very admirable articles of the sort. Home-made potted meats are, however, better and less expensive than those bought; they should be packed away in jars, Liebig's extract of meat jars not being too small for the purpose, as, while covered with the fat they keep well; once opened, they require eating within a week or ten days, except in very cold weather.

Potted bloater is one of the least expensive and appetizing of all potted meats. To make it, take two or three or more bloaters, cut off the heads and cleanse them, put them in the oven long enough to cook them through; take them out, take off the skin, and remove the meat from the bones carefully; put the meat of the fish in a jar with half its weight of b.u.t.ter, leave it to _slowly_ cook in a cool oven for an hour, then take it out, put the fish into a mortar or strong dish, pour the b.u.t.ter on it carefully, but don't let the gravy pa.s.s too, unless the fish is to be eaten very quickly, as it would prevent it keeping. Beat both b.u.t.ter and fish till they form a paste, add a little cayenne, and press it into small pots, pouring on each melted b.u.t.ter, or mutton suet.

Either should be the third of an inch thick on the bloater. This makes excellent sandwiches.

POTTED HAM.--Take any remains of ham you have, even fried, if of a nice quality, is good for the purpose; take away all stringy parts, sinew, or gristle, put it in a slow oven with its weight of b.u.t.ter, let it stay macerating in the b.u.t.ter till very tender, then beat it in a mortar, add cayenne, and pack in pots in the same way as the bloater. Thus you may pot odds and ends of any meat or fish you have, and as a little potted meat goes a long way, when you have a little lobster, a bit of chicken breast, or even cold veal, I advise you to use it in this way; you will then have a little stock of dainties in the house to fall back on at any time for unexpected calls--a very important thing in the country.

Potted chicken or veal requires either a little tongue or lean ham to give flavor; but failing these, a little ravigotte b.u.t.ter, beaten in after the meat is well pounded, is by no means a bad subst.i.tute.

Many people like the flavor of anchovies, but do not like the idea of eating raw fish; for these anchovy b.u.t.ter is very acceptable.

Take the anchovies out of the liquor in which they are packed, but do not wash them, put them in twice their weight of b.u.t.ter in a jar, which stand in boiling water; set all back of the stove for an hour, then pound, add cayenne, and pack in gla.s.ses.

Unexpected company to luncheon with a lady who has to eat that meal alone generally, and (as is the unwise way of such ladies) makes it a very slender meal, is one of the ordeals of a young housekeeper; company to lunch and nothing in the house. But there is generally a dainty luncheon in every house if you know how to prepare it; there certainly always will be if you keep your store-room supplied with the things I have named. Let the table be prettily laid at all times, then if you have potted meat and preserves, have them put on the table. Are there cold potatoes? If so cut them up into potato salad, if they are whole; if broken, warm them in a winegla.s.s of milk, a teaspoonful of flour, and a piece as large as an egg of _maitre d'hotel_ b.u.t.ter. Have you such sc.r.a.ps of cold meat as could not come to table? Toss them up with a half cup of water, a slice of glaze (oh, blessed ever-ready glaze!) a teaspoonful of ravigotte, or _maitre d'hotel_, and a teaspoonful of roux or blanc, according as your meat is light or dark, season, and serve. Or you have no meat, then you have eggs, and what better than an omelet and such an omelet as the following? Take the crumb of a slice of bread, soak it in hot milk (cold will do, but hot is better), beat up whites of four eggs to a high froth; mix the bread with all the milk it will absorb, _no more_, into a paste, add the yolks of eggs with a little salt, set the pan on the fire with an ounce of b.u.t.ter. Let it get very hot, then mix the whites of eggs with the yolks and bread lightly, pour in the pan, and move about for a minute; if the oven is hot, when the omelet is brown underneath, set the pan in the oven for five minutes, or until the top is set; then double half over, and serve. If your guests have a liking for sweets, and your potted meats supply the savory part of your luncheon, then have a brown gravy ready to serve with it. Put into a half cup of boiling water a slice of glaze, a spoonful of roux, and enough Harvey sauce, or mushroom powder, to flavor. If your omelet is to be sweet, before you fold it put in a layer of preserves.

The advantage of the omelet I have here given is that it keeps plump and tender till cold, so that five minutes of waiting does not turn it into leather, the great objection with omelets generally.

Potatoes for luncheon, as I have said, should always be prepared in some fancy way, and snow is a very pretty one. Have some fine mealy potatoes boiled, carefully poured off, and set back of the stove with a cloth over them till they are quite dry and fall apart; then have a colander, or coa.r.s.e wire sieve made _hot_ and a _hot_ dish in which to serve them, pa.s.s the floury potatoes through the sieve, taking care not to crush the snow as it falls. You require a large dish heaping full, and be careful it is kept hot.

This mode of preparing potatoes, although very pretty and novel, must never be attempted with any but the whitest and mealiest kind.

The remains of cold potatoes may be prepared thus: Put three ounces of b.u.t.ter in a frying-pan in which fry three onions sliced till tender, but not very brown, then put on the potatoes cut in slices, and shake them till they are of a nice brown color, put a spoonful of chopped parsley, salt, pepper, and juice of a lemon, shake well that all may mix together, dish, and serve very hot.