Culture and Cooking Part 3

CHAPTER VI.

A CHAPTER ON GENERAL MANAGEMENT IN VERY SMALL FAMILIES.

A VERY small family, "a young _menage_," for instance, is very much more difficult to cater for without waste than a larger one; two people are so apt to get tired of anything, be it ever so good eating, when it has been on the table once or twice; therefore it would be useless to make galantine or the large pies I have indicated, except for occasions when guests are expected; but, as I hope to aid young housekeepers to have nice dishes when alone, I will devote this chapter to their needs.

The chapter on "Warming Over" will be very useful also to this large cla.s.s.

In the first place it is well to have regard, when part of a dish leaves the table, as to whether it, or any particular part of it, will make a nice little cold dish, or a _rechauffe_; in that case have it saved, unless it is required for the servants' dinner (it is well to manage so that it is not needed for that purpose); for instance, if there is the wing and a slice or two of the breast of a chicken left, it will make a dainty little breakfast dish, or cold, in jelly, be nice for lunch.

There is always jelly if you have roast chicken, if you manage properly, and this is how you do it:

Carefully save the feet, throat, gizzard, and liver of your chickens; scald the feet by pouring boiling water over them; leave them just a minute, and pull off the outer skin and nails; they come away very readily, leaving the feet delicately white; put these with the other giblets, properly cleansed, into a small saucepan with an onion, a slice of carrot, a sprig of parsley, and a pint of water (if you have the giblets of one chicken), if of two, put a quart; let this _slowly_ simmer for two hours and a half; it will be reduced to about half, and form a stiff jelly when cold; a gla.s.s of sherry, and squeeze of lemon, or teaspoonful of tarragon vinegar, makes this into a delicious aspic, and should be added if to be eaten cold. The jelly must of course be strained.

In roasting chickens, if you follow the rule for meat, that is, put no water in the pan, but a piece of b.u.t.ter, and dredge a _very little_ flour over the chicken, you will have a nice brown glaze at the bottom of the pan, provided it has been cooked in a _quick oven_; if in a cool oven there will be nothing brown at all; but we will suppose the bird is browned to a turn; pour your gravy from the giblets into the pan, take off every bit of the glaze or osma-zone that adheres, and let it dissolve, rubbing it with the back of the spoon; then, if you are likely to have any chicken left cold, pour off a little gravy in a cup through a fine strainer, leaving in your pan sufficient for the dinner; in this mash up the liver till it is a smooth paste which thickens the gravy, and serve. Some object to liver, therefore the use of it is a matter of taste. If you dress the chickens English fas.h.i.+on, you will _need_ the liver and gizzard to tuck under the wings; in this case, stew only the feet and throat, using a little meat of any kind, if you have it, to take their place; but on no account fail to use the feet, as they are as rich in jelly as calves' feet in proportion to their size.

The jelly laid aside will be enough to ornament and give relish to a little dish of cold chicken, and changes it from a dry and commonplace thing to a _recherche_ one. If two chickens are cooked it is more economical than one; there is, then, double the amount of gravy, generally sufficient, if you lay some very nice pieces of cold chicken in a bowl, to pour over it and leave it enveloped in jelly; you still then, if from dinner for two people, have perhaps joints enough to make a dish of curry or frica.s.see, or any of the many ways in which cold chicken may be used, for which see chapter on "_Warming Over_."

For small households large joints are to be avoided, but even a small roast is a large joint when there are but two or three to eat it. For this reason it is a good plan to buy such joints as divide well. A sirloin of beef is better made into two fine dishes than into one roast, and then warmed over twice. Every one knows that "_Filet de buf Chateaubriand_" is one of the cla.s.sical dishes of the French table, that to a Frenchman luxury can go no further; but every one does not know how entirely within his power it is to have that dish as often as he has roast beef; how convenient it would be to so have it. Here it is: When your sirloin roast comes from the butcher, take out the tenderloin or fillets, which you must always choose thick; cut it across into steaks an inch thick, trim them, cover them with a coat of b.u.t.ter (or oil, which is much better), and broil them ten minutes, turning them often; garnish with fried potatoes, and serve with _sauce Chateaubriand_, as follows: Put a gill of white wine (or claret will do if you have no white) into a saucepan, with a piece of glaze, weighing an ounce and a half; add three quarters of a pint of _espagnole_, and simmer fifteen minutes; when ready to serve, thicken with two ounces of _maitre d'hotel_ b.u.t.ter in which a dessert-spoonful of flour has been worked.

That is how Jules Gouffe's recipe runs; but, as no small family will keep _espagnole_ ready made, allow a little more glaze (of course the recipe as given may be divided to half or quarter, provided the correct proportions are retained), and use a tablespoonful of roux and the _maitre d'hotel_ b.u.t.ter, both of which you have probably in your store-room; if not, brown a little flour, chop some parsley, and add to two ounces of b.u.t.ter; work them together, then let them dissolve in the sauce, for which purpose let it go off the boil; let the sauce simmer a minute, skim, and serve.

The sirloin of beef, denuded of its fillet, is still a good roast; and as you can't have your cake and eat it too, and hot fresh roast beef is better than the same warmed over, warm ye never so wisely, I think this plan may commend itself to those who like nice _little_ dinners.

A nice little dinner of a soup, an _entree_, or made dish, salad, and dessert, really costs no more than frequent roast meat, or even steak and pudding, by following some such plan as this:

Sunday.--_Pot-au-feu_ and roast lamb, leg of mutton or other good joint, etc.

Monday.--Rice or vermicelli soup made with remains of the _bouillon_ from _pot-au-feu_. If the Sunday joint was a fore or hindquarter of lamb it should have been divided, say the leg from the loin, thus providing choice roasts for two days, and yet having enough cold lamb--that favorite dish with so many--for luncheon with a salad; and, surprising to say, after hot roast lamb for dinner Sunday, cold lunch for Monday, another roast Monday, and cold or warmed up for lunch Tuesday, there will still be (supposing as I do, in preparing this chapter, that the family consists only of gentleman, lady, and servant) remains enough from the two cold joints to make cromesquis of lamb (see recipe), a little dish of mince, or a delicate _saute_ of lamb for breakfast. It is surprising what may be done with odds and ends in a small family; a tiny plate of pieces, far too small to make an appearance on the table, and which, if special directions are not given, will seem to Bridget not worth saving, will, with each piece dipped into the batter _a la Careme_, and fried in hot fat, make a tempting dish for breakfast, or an _entree_ for dinner or luncheon. Two tablespoonfuls only of chopped meat of any kind will make croquettes for two or three people; hence, 'save the pieces.' But to return to our bills of fare: I have given the two roasts of lamb for consecutive days, because the weather in lamb season is usually too warm to keep it; when this can be done, however, it is pleasanter to leave the second joint of lamb till Tuesday. Should a forequarter (abroad held in greater esteem than the hindquarter) have been chosen, get the butcher to take out the shoulder in one round thick joint, English fas.h.i.+on; this crisply roasted is far more delicious than the leg; you then have the chops to be breaded, and an excellent dish of the neck and breast, either broiled, curried, stewed with peas, or roast.

Yet how often we see a whole quarter of lamb put in the oven for two or three people who get tired of the sight of it cold, yet feel in economy bound to eat it.

Should sirloin of beef have been the Sunday dinner, you will know what to do with it, from directions already given; and as a sirloin of beef, even with the fillet out, will be more than required for one dinner, it may serve for a third day, dressed in one of the various ways I shall give in chapter on "Warming Over." You have still at your disposal the bouilli or beef from which you have made your _pot-au-feu_, which, if it has been carefully boiled, not galloped, nor allowed to fall to rags, is very good eating. Cut thin with lettuce, or in winter celery, in about equal quant.i.ties, and a good salad dressing, it is excellent; or, made into hash, fritadella, or even rissoles, is savory and delicious; only bear in mind with this, as all cooked meats, the gravy drawn out must be replaced by stock or glaze; it is very easy to warm over bouilli satisfactorily, as a cup of the soup made from it can always be kept for gravy.

A leg of mutton makes two excellent joints, and is seldom liked cold--as beef and lamb often are.

Select a large fine leg, have it cut across, that each part may weigh about equally; roast the thick or fillet end and serve with or without onion sauce (_a la soubise_); boil the knuckle in a small quant.i.ty of water, just enough to cover it, with a carrot, turnip, onion, and bunch of parsley, and salt in the water, serve with caper sauce and mashed turnips. The broth from this is excellent soup served thus: Skim it carefully, take out the vegetables, and chop a small quant.i.ty of parsley very fine, then beat up in a bowl two eggs, pour into them a little of the broth--not boiling--beating all the time, then draw your soup back till it is off the boil, and pour in the eggs, stirring continually till it is on the boiling point again (but it must not boil, or the eggs will curdle and spoil the soup), and then turn it into a _hot_ tureen and serve. Use remains of the cold roast and boiled mutton together, to make made dishes; between the days of having the roast and boiled mutton you may have had a fowl, and the remains from that will make you a second dish to go with your joint.

The remains from the first cooked mutton, in form of curry, mince, salmi, or _saute_, will be a second dish with your fowl.

Veal is one of the most convenient things to have for a small family, as it warms over in a variety of ways, and in some is actually better than when put on the table as a joint. By having a little fish one day, instead of soup, and a little game another, and remembering when you have an especially dainty thing, to have one with it a little more substantial and less costly, you may have variety at little expense.

For instance, if you find it convenient to have for dinner fritadella (see "_Warming Over_") or miroton of beef, or cold mutton curried, you might have broiled birds, or roast pigeon, or game. In this consists good management, to live so that the expenses of one day balance those of the other--unless you are so happily situated that expense is a small matter, in which case these remarks will not apply to you at all. Then, never mind warming over, or making one joint into two; let your poor neighbors and Bridget's friends enjoy your superfluity. To the woman with a moderate income it usually is a matter of importance, or ought to be, that her weekly expenditure should not exceed a certain amount, and for this she must arrange that any extra expense is balanced by a subsequent economy.

Salads add much to the health and elegance of a dinner; it is in early spring an expensive item if lettuce is used; but no salad can be more delicious or more healthful than dressed celery; and by buying when cheap, arranging with a man to lay in your cellar, covered with soil, enough for the winter's use, it need cost but moderately. Celeriac, or turnip-rooted celery is another salad that is very popular with our German friends; it is a bulbous celery, the root being the part eaten; these are cooked like potatoes, cut in slices, and dressed with oil and vinegar, or mayonnaise, it is exceedingly good. Potato salad is always procurable, and in summer at lunch, instead of the hot vegetable, or in winter when green salad is dear, is very valuable. It may be varied by the addition, one day, of a few chopped pickles, another, a little onion, or celery, or parsley, or tarragon, a little ravigotte b.u.t.ter beaten to cream with the vinegar, or with meat, as follows: Boil the potatoes in their skins, peel them, cut them into pieces twice the thickness of a fifty-cent piece, and put them into a salad bowl with cold meat (bouilli from soup is excellent); put to them a teaspoonful of salt, half that quant.i.ty of pepper, two tablespoonfuls of vinegar, three or even four of oil, and a teaspoonful of chopped parsley. You can vary this by putting at different times some chopped celery or pickles, olives, or anchovies.

CHAPTER VII.

ON FRYING AND BROILING.

FRYING is one of the operations in cookery in which there are more failures than any other, or, at least, there appear to be more, because the failure is always so very apparent. Nothing can make a dish of breaded cutlets on which are bald white spots look inviting, or livid-looking fish, just flaked here and there with the bread that has been persuaded to stay on. And, provided you have enough fat in the pan--there should always be enough to immerse the article; therefore use a deep iron or enameled pan--there can be but two reasons why you fail.

Your fat has not been hot enough, or your crumbs have not been fine and _even_.

Many suppose when the fat bubbles and boils in the pan that it is quite hot; it is far from being so. Others again are so much nearer the truth that they know it must become _silent_, that is, boil and cease to boil, before it is ready, but even that is not enough; it must be silent some time, smoke, and appear to be on the point of burning, then drop a bit of bread in; if it crisps and takes color directly, quickly put in your articles.

These articles, whether cutlets or fish, must have been carefully prepared, or herein may lie the second cause of failure. Any cookery book will give you directions how to crumb, follow them; but what some do not tell you is, that your bread-crumbs should be _finely sifted_; every coa.r.s.e crumb is liable to drop off and bring with it a good deal of the surrounding surface.

I also follow the French plan in using the egg, and mix with it oil and water in the proportion of three eggs, one tablespoonful of oil, one of water, and a little salt, beat together and use. It is a good plan to keep a supply of _panure_ or dried bread-crumbs always ready. Cut any slices of baker's bread, dry them in a cool oven so that they remain quite colorless, or they will not do for the purpose. When as dry as crackers, crush under a rolling-pin, and sift; keep in a jar for use.

In no branch of cooking is excellence more appreciated than in that of frying. A dish of _filets de sole_ or cutlets, crisp and golden brown, is an ornament to any table, and is seldom disdained by any one. Apropos of _filets de sole_; it is very high-sounding yet very attainable, as I shall show. I was staying with a friend early in spring, a lady always anxious for table novelties. "Oh, do tell me what fish to order, I should like something fried, now that you are here to tell cook how to do it; she hasn't the wildest idea, although she would be astounded to hear me say so." "Have you ever had flounders?" I asked. "Flounders!" My friend's pretty nose went up the eighth of an inch, and her confidence in my powers as counselor went down to zero. "Flounders! but they are a very common fish you know." "I know they are very delicious," I answered. "Order them, and trust me; but I must coax the autocrat of your kitchen to allow me to cook and prepare them myself."

An hour before dinner I went into the kitchen, put at least a pound of lard into a deep frying-pan, and set it where it would get gradually hot, then I turned my attention to the fish; they were thick, firm flounders, and were ready cleaned, sc.r.a.ped, and the heads off. I then proceeded to bone one in the following way: Take a sharp knife and split the flounder right down the middle of the back, then run the knife carefully between the flesh and bones going toward the edge. You have now detached one quarter of the flesh from the bone, do the other half in the same way, and when the back is thus entirely loose from the bone, turn the fish over and do the same with the other part. You will now find you can remove the bone whole from the fish, detaching, as you do so, any flesh still retaining the bone, then you have two halves of the fish; cut away the fins, and you have four quarters of solid fish. Now see if the fat is very hot, set it forward while you wipe your fish dry, and dip each piece in milk, then in flour. Try if the fat is hot by dropping a crumb into it; if it browns at once, put in the fish. When they are beautifully brown, which will be in about ten minutes, take them up in the colander, and then lay them on a towel to absorb any fat, lay them on a hot dish, and garnish with slices of lemon and parsley or celery tops.

Now when this dish made its appearance, my friend's husband, a _bon vivant_, greeted it with, "Aha! _Filets de sole a la Delmonico_," and as nothing to the contrary was said until dinner was over, he ate them under the impression that they were veritable _filets de sole_. Of course I can't pretend to say whether M. Delmonico imports his soles, or uses the homely flounder; but I do know that one of his frequenters knew no difference.

Oysters should be laid on a cloth to drain thoroughly, then rolled in fine sifted cracker dust, and dropped into very hot fat; do not put more oysters in the pan than will fry without one overlapping the other.

Very few minutes will brown them beautifully, if your fat was hot enough, and as a minute too long toughens and shrinks them, be very careful that it browns a cube of bread almost directly, before you begin the oysters. Egg and bread-crumb may be used instead of cracker dust, but it is not the proper thing, and is a great deal more trouble. Should you be desirous of using it, however, the oysters must be carefully wiped _dry_ before dipping them; while for cracker dust they are not wiped, but only drained well.

Fish of any kind, fried in batter _a la Careme_ (see recipe), is very easy to do, and very nice.

Carefully save veal, lamb, beef, and pork drippings. Keep a crock to put it in, and, clarified as I shall direct, it is much better than lard for many purposes, and for frying especially; it does not leave the dark look that is sometimes seen on articles fried in lard. The perfection of "friture," or frying-fat, according to Gouffe, is equal parts of lard and beef fat melted together.

Yet there are families where dripping is never used--is looked upon as unfit to use--while the truth is that many persons quite unable to eat articles fried in lard would find no inconvenience from those fried in beef fat. It is as wholesome as b.u.t.ter, and far better for the purpose.

b.u.t.ter, indeed, is only good for frying such things as omelets or scrambled eggs; things that are cooked in a very short time, and require no great degree of heat.

The same may be said of oil, than which, for fish, nothing can be better. Yet it can only be used once, and is unsuitable for things requiring long-sustained heat, as it soon gets bitter and rank.

Do not be afraid to put a pound or two of fat in your pan for frying; it is quite as economical as to put less for it can be used over and over again, a pail or crock being kept for the purpose of receiving it.

Always in returning it to the crock pour it through a fine strainer, so that no sediment or brown particles may pa.s.s which would spoil the next frying.

To clarify dripping, when poured from the meat-pan, it should go into a bowl, instead of the crock in which you wish to keep it. Then pour into the bowl also some boiling water, and add a little salt, stir it, and set it away. Next day, or when cold, run a knife round the bowl, and (unless it is pork) it will turn out in a solid cake, leaving the water and impurities at the bottom. Now sc.r.a.pe the bottom of your dripping, and put it in more boiling water till it melts, then stir again, another pinch of salt add, and let it cool again. When you take off the cake of fat, sc.r.a.pe it as before, and it is ready to be melted into the general crock, and will now keep for months in cool weather. If you are having frequent joints it is as well to do all your dripping together, once a week; but do not leave it long at any season with water under it, as that would taint it. Fat skimmed from boiled meat, _pot-au-feu_, before the vegetables, etc., go in, is quite as good as that from roast, treated in the same way.

Frying in batter is very easy and excellent for some things, such as warming over meat, being far better than eggs and crumbs. Careme gives the following recipe, which is excellent:

Three quarters of a pound of sifted flour, mixed with two ounces of b.u.t.ter melted in warm water; blow the b.u.t.ter off the water into the flour first, then enough of the water to make a _soft_ paste, which beat smooth, then more warm water till it is batter thick enough to mask the back of a spoon dipped into it, and salt to taste; add the _last thing_ the whites of two eggs well beaten.

Another batter, called _a la Provencale_, is also exceedingly good, especially for articles a little dry in themselves, such as chickens to be warmed over, slices of cold veal, etc.

Take same quant.i.ty of flour, two yolks of eggs, four tablespoonfuls of oil, mix with _cold_ water, and add whites of eggs and salt as before.

Into this batter I sometimes put a little chopped parsley, and the least bit of powdered thyme, or grated lemon-peel, or nutmeg; this is, however, only a matter of taste.

BROILING is the simplest of all forms of cooking, and is essentially English. To broil well is very easy with a little attention. A brisk clear fire, not too high in the stove, is necessary to do it with ease; yet if, as must sometimes happen, to meet the necessities of other cooking, your fire is very large, carefully fix the gridiron on two bricks or in any convenient manner, to prevent the meat scorching, then have the gridiron _very hot_ before putting your meat upon it; turn it, if chop or steak, as soon as the gravy begins to start on the upper side; if allowed to remain without turning long, the gravy forms a pool on the top, which, when turned, falls into the fire and is lost; the action of the heat, if turned quickly, seals the pores and the gravy remains in the meat. If the fire is not very clear, put a cover over the meat on the gridiron, it will prevent its blackening or burning--if the article is thick I always do so--and it is an especially good plan with birds or chickens, which are apt to be raw at the joints unless this is done; indeed, with the latter, I think it a good way to put them in a hot oven ten minutes before they go on to broil, then have a spoonful of _maitre d'hotel_ b.u.t.ter to lay on the breast of each. Young spring chickens are sometimes very dry, in which case dip them in melted b.u.t.ter, or, better still, oil them all over a little while before cooking. There is nothing more unsightly than a sprawling dish of broiled chickens; therefore, in preparing them place them in good form, then, with a gentle blow of the rolling-pin, break the bones that they may remain so.