Part 50 (1/2)

411. INGREDIENTS.--2 slices of lean ham, 1 lb. of veal, 1-1/2 pint of white stock, No. 107; 2 or 3 sprigs of parsley, 1/2 a bay-leaf, 2 or 3 sprigs of savoury herbs, 6 green onions, 3 shalots, 2 cloves, 1 blade of mace, 2 gla.s.ses of sherry or Madeira, thickening of b.u.t.ter and flour.

_Mode_.--Cut up the ham and veal into small square pieces, and put them into a stewpan. Moisten these with 1/2 pint of the stock No. 107, and simmer till the bottom of the stewpan is covered with a nicely-coloured glaze, when put in a few more spoonfuls to detach it. Add the remainder of the stock, with the spices, herbs, shalots, and onions, and simmer very gently for 1 hour. Strain and skim off every particle of fat, and when required for use, thicken with b.u.t.ter and flour, or with a little roux. Add the wine, and, if necessary, a seasoning of cayenne; when it will be ready to serve.

_Time_.--1-1/2 hour.

_Average cost_, 2s. per pint.

_Note_.--The wine in this sauce may be omitted, and an onion sliced and fried of a nice brown subst.i.tuted for it. This sauce or gravy is used for many dishes, and with most people is a general favourite.

FENNEL SAUCE FOR MACKEREL.

412. INGREDIENTS.--1/2 pint of melted b.u.t.ter, No. 376, rather more than 1 tablespoonful of chopped fennel.

_Mode_.--Make the melted b.u.t.ter very smoothly, by recipe No. 376; chop the fennel rather small, carefully cleansing it from any grit or dirt, and put it to the b.u.t.ter when this is on the point of boiling. Simmer for a minute or two, and serve in a tureen.

_Time_.--2 minutes.

_Average cost_, 4d.

_Sufficient_ to serve with 5 or 6 mackerel.

[Ill.u.s.tration: FENNEL.]

FENNEL.--This elegantly-growing plant, of which the Latin name is _Anethum foeniculum_, grows best in chalky soils, where, indeed, it is often found wild. It is very generally cultivated in gardens, and has much improved on its original form. Various dishes are frequently ornamented and garnished with its graceful leaves, and these are sometimes boiled in soups, although it is more usually confined, in English cookery, to the mackerel sauce as here given.

FISH SAUCE.

413. INGREDIENTS.--1-1/2 oz. of cayenne, 2 tablespoonfuls of walnut ketchup, 2 tablespoonfuls of soy, a few shreds of garlic and shalot, 1 quart of vinegar.

_Mode_.--Put all the ingredients into a large bottle, and shake well every day for a fortnight. Keep it in small bottles well sealed, and in a few days it will be fit for use.

_Average cost_, for this quant.i.ty, 1s.

FORCEMEAT b.a.l.l.s FOR FISH SOUPS.

414. INGREDIENTS.--1 middling-sized lobster, 1/2 an anchovy, 1 head of boiled celery, the yolk of a hard-boiled egg; salt, cayenne, and mace to taste; 4 tablespoonfuls of bread crumbs, 2 oz. of b.u.t.ter, 2 eggs.

_Mode_.--Pick the meat from the sh.e.l.l of the lobster, and pound it, with the soft parts, in a mortar; add the celery, the yolk of the hard-boiled egg, seasoning, and bread crumbs. Continue pounding till the whole is nicely amalgamated. Warm the b.u.t.ter till it is in a liquid state; well whisk the eggs, and work these up with the pounded lobster-meat. Make into b.a.l.l.s of about an inch in diameter, and fry of a nice pale brown.

_Sufficient_, from 18 to 20 b.a.l.l.s for 1 tureen of soup.

FORCEMEAT FOR COLD SAVOURY PIES.

415. INGREDIENTS.--1 lb. of veal, 1 lb. of fat bacon; salt, cayenne, pepper, and pounded mace to taste; a very little nutmeg, the same of chopped lemon-peel, 1/2 teaspoonful of chopped parsley, 1/2 teaspoonful of minced savoury herbs, 1 or 2 eggs.

_Mode_.--Chop the veal and bacon together, and put them in a mortar with the other ingredients mentioned above. Pound well, and bind with 1 or 2 eggs which have been previously beaten and strained. Work the whole well together, and the forcemeat will be ready for use. If the pie is not to be eaten immediately, omit the herbs and parsley, as these would prevent it from keeping. Mushrooms or truffles may be added.

_Sufficient_ for 2 small pies.