Breadcrumbs (Fried).—Put some fresh, fine while breadcrumbs into a frying-pan or baking-tin, with a small piece of butter: season with salt and pepper, and either fry or bake until well-browned. Drain well on paper, and serve hot with roast game.
Browning or Liquid Caramel.—Put 1 lb. of either loaf or moist sugar into a copper stewpan, add about 2 tablespoonfuls of cold water, and stir over a slow fire until the mixture turns dark brown. When a whitish smoke appears it is a sign that the sugar is done. As soon as this point is reached, remove the stewpan from the fire, and pour in about ½ a pint of boiling water. Bring to the boil, stirring meanwhile, and continue the cooking until the caramel has the consistency of syrup. When cool, bottle for use. If a copper stewpan is not available, use a small iron saucepan; put 1 lb. of moist sugar and 2 tablespoonfuls of salt into a frying-pan, and cook and stir over the fire until the mixture becomes dark-brown. Then add ¾ of a pint of boiling water, stir until the water re-boils, and simmer until the caramel acquires the consistency of syrup. When cold, bottle for use; put 2 ozs. of crushed loaf sugar into a small iron saucepan, with 1 teaspoonful of cold water, and stir with an iron spoon over a slow fire until the sugar turns dark-brown: then add ½ a pint of boiling water, stir until it re-boils: simmer from 15 to 20 minutes, and, when cool, pour into a bottle. Some little care is needed in making caramel, as it is so very apt to burn, when it becomes acrid and unpleasant: if, on the other hand, it is not sufficiently cooked, a disagreeable sweet taste will be imparted to everything to which it is added.
Butter (Clarified).—Put the butter into a small stewpan, let it heat slowly by the side of the fire, removing the scum as it rises, and when the butter presents the appearance of clear salad-oil, carefully pour it off from the sediment at the bottom of the pan. Clarified butter, or, as it is sometimes called, oiled or melted butter, is frequently served instead of sauce with fish, meat, and vegetables: it is also used to moisten the surface of many things grilled or cooked "au gratin": and it is also frequently employed for coating moulds and baking-tins.
Butter (Anchovy). To 1 oz. of butter add a teaspoonful of lemonjuice, 1 teaspoonful of anchovy essence or paste, a pinch of cayenne, and a few drops of cochineal or carmine. Mix all well together and use as required.
Butter (Maitre d' Hotel).—Mix well together 1 oz. of butter, 1 teaspoonful of finely-chopped parsley, and 1 teaspoonful of lemon-juice, a little salt and pepper to taste. Spread the preparation on a plate, and when cold and firm, use as required.
Caul.—Pig's caul is best to use. Let it remain in salt and water until required, changing the water each day. Drain it well before using.
Coating with Egg and Breadcrumbs.—For this purpose an egg, slightly beaten, and without seasoning or flavouring of any description, is
