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Charlotte a la Russo. Jelly Cake. Jelly, of Calves’ Feet. Ambrosia. Blane Mange. Fruit Cakes. lsringuee.
Lemon Cream. Orange Water Ice. Biscuit Glace. Punch a la Romaine. Champagne FrappealaGlace.
> 5 g t s 5 i s s
Coffee. Chocolate. 800' rs.
water. Boil all kinds of fish very slowly, and when they will leave the bone, they are done enough. Gxi’s Head and Shouldcrs.—Tske out the gills and the blood clean from the bone, wash the head very clean, rub over it a little salt, and a glass of cider vinegar. When your water boils, throw in a good handful of salt, with a glass of vinegar; put in your fish and lot it boil gently for half an hour—4f a large fish let it boil gently three-quarters of an hour. Take it up very carefully, strip the skin nicely off,
i set before a brisk fire, dredge it over with flour, and baste it
warmth"; on Soups__mcn you make any kind ot- eoup, 3 well with butter.
When the froth begins to rise, strew over
prticularly portable, vermicelli, or brown gravy soup, or 2 it 50m" nice 39° Whit" bread crumbs; you must kc‘Pll but" any other that has herbs or roots in it, always observe to lay a ing it a" the time, to make it from well- When it is 8 nice the meat in the bottom Ot- tom- pm,’ with a good lump of 5 white brown, dish it up, and garnish it with a lemon, cut in
butter. Cut the herbs and roots into small pieces, and lay E 815008» and fl few med OF'tcm them over the meat; cover it close, and set it over a very 2 SW“? for W3 HWPTOCUTQ 1* Dim 10mm!" throw it do, are: it “in draw an the virtue out of the r0(,tS and E into boiling water, with a handful of salt, and boil it half an
but”, turn it t0 a good gravy, and give the soup 3 very d“; 2 hour, or longer if necessary. If the lobster has eggs, pound ferent flavor than if you first put it in water. When your them oxm‘lingly film in a marble mortar’and PM the"! in") AIlI /lIJ/IlfJ/'IlJ/ J‘/I/I
6"“). is “must dried up, ml the pan with water; when it
half a pound of good melted butter.
begins to boil. take ofl' the an, and follow the directions of
01" 0! Your lobster, cut it in small pieces.- Mld Put it in your
Then take the meat
your "Him for whatever llort of mup you are making aLtf.‘ Head &up__pmcum a can-’8 head, wash it we", mt let it stand in “It and water two or three hours: then seek it in fresh water. Put it on to boil, and when the me‘t wt" swam“, from the bone, take it of]: Strain the broth; cut the meat in small pieces, and add it to the broth. Then st-amn with sweet marjoram, sage, thyme, sweet basil, pepper, salt, mace, and doves. Take one pound 0t- Bum,
butter, with a spoonful of lemon pickle, and the same quan tity of walnut catchup, a slice off an end of a lemon, one or two slices of horse-radish, as much ground mace as will lie on 9' sixpencea and “It and mien“ P099" ‘0 ."0‘" liking Boil all together one minute, take out the lemon and horse mam" “ndfen'e the sauce in a sauce bom Bunk Fwh_S‘ew“1"—Afler “10 nah m Cleaned and Pm' pared, score them, and fill the incisions with a dressing of
and two pounds of veal, chopped fine, and with sufficient
bread and bum", P099613 “an, and PMSIOY- Pm them ""10
bread crumbs and seasoning as above, make some forccmeat 3 a pint of water, and let them stow twenty minutes; then t, and tr}. them in butter; make also some small dump, t pour over them half a bottle of claret, and stew them ton
lings, with a little flour, butter, and water: add the dump- 5 minutes lungw- This quantity 0f Wino i5 Proper {01‘ “"0 lings, the forcemeat balls, two or three eggs, chopped fine, a 2 mm or about three Pound! inch- “ 7°“ 0110050 3")" may spoonful of browned flour, and as much wine as you think add bum" to the “im at’ t.) the gout,
Baked Fisk—When you bake a fish, stuff it with broad
Ahaond Sum—Take a neck of veal, and the acre-g end of g and "feet he'b‘h “MOD “1° Wind" "ml cayflmt’ PQPIWI‘» ‘ net}; of mutton, chap them in small pieces, put them in a turn the tail into the mouth, and tie it.
Then lay the fish
large pan; cut in a turnip with a blade or two of mace, and i on a we“ in your bak" Pan, flour it we", and lay 501110 the quarts of water: set it over the fire, and let it boil gently a P100945 0‘ bun" on it- Half an 110‘“ Will bako 3 8111811 filib tiil it is reduced to two quarts, then strain it through a hair sieve into a clear pot, and put in six ounces of almonds,
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blanched, and beat fine; half a pint of thick cream, and as
Mm“ Road and Bound, db__A great doa1 of care and
math Wpper as you Plcw' Ham ready three {man roua’ niceness is requisite in boiling meats. Your copper should m? “I? 0‘ a tmup’ (“1 mrger' they Wm not look wen’ and i be very clean. and well tinned. All meats should be boiled "n dnnk up ‘00 mud! to" the soup') Blamh a few almonds’ ' slowly; to boil them fast hardens the outside before the in lM flN l f f fl fl l
at them lt'nglhwwo' sue“ them an over the rous’ and P“ s side is warm, and discolors the meat. For instance, a leg of a)" to" in your soup two“; men pour the soup upon the "3""
veal of twelve pounds weight will require three hours and a
_
half boiling—the slower it boils the whiter and plumper it
w (""0" Saab—Skin. and cut in woos Bu ‘arge
will be. When you boil mutton or beef, observe to dredge
onions; fry them in butter till they are ll Dice brown and
them Well with flour before you put them into the kettle of
Z°liendgfgzzcgrgggrlz‘oslsmhtlr'zlg‘z 3:11;? 02:32 ' '° ‘ of“ boiling water, boil' them one hour, and stir frequently;
cold water; keep it covered, and take off the scum. Mutton and re uire so boilin , but veal, or]: or lambbeef are do notnot whotglome if much they are notgboned energy; A
an” “id pepper and a“ to your liking'_w_ith some crumb” E 0‘ l"e“1_mbbed ‘bmugh “ °““_°”_dar; 8"" n we“ w keep it Q Z?:nb:':§f it: 3:111:02 txtbglmyggogr fig 3; ” " ' ' .V
leg of pork will require half an hour more of boiling than a leg of veal of the same weight. You must allow an hour for every four pounds weight of beef or mutton. The best way is to put your meat in when the water is cold. A leg of
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of four pounds Weight will require an hour and a half
ng. a ll] the "in? We "3’- If You Choose, You um “dd a few Q When you roast any kind of meat, it is a very good way awe" Tb“ '3 ‘ m” “up, “‘1 “m 1”” mm" or {our day" h to put a little salt and water in your dripping-pan, bastn PISH.
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your meat with it, let it dry, then dust it well with flour and
baste it with fresh butter, it makes your meat at better Obau'ruiimu on Fisk—When you dress any kind of fish, color. When you want any kind of wild fowl, be careful to wash them clean, dry them well with a clotli,and dust them keep up a clear, brisk fire; roast them a light brown, but with flour, or rub them with egg and bread crumbs. Always not too much: it is a great fault to roast them till the gravy have your lard boiling hot before you put in your fish to fry, runs out of them, it takes off the fine flavor. Tame fowls and as soon as they are done, lay them on a dish to drain 3 require more roasting; they are along time before they are
before you serve them. Boiled fish should always be rubbed E thoroughly heated, and must be frequently bested to keep
carefully with a little vinegar before they are put into the
up a strong froth—it makes them rise better, and attain a
