Introduction of 1336

1. Chapter 1 2. Introduction to 76 3. Introduction of 1336 4. CHAPTER I. 5. 2. PURSUING THIS PICTURE, we may add, that to be a good housewife does 6. 3. EARLY RISING IS ONE OF THE MOST ESSENTIAL QUALITIES which enter into 7. 4. CLEANLINESS IS ALSO INDISPENSABLE TO HEALTH, and must be studied both 8. 5. FRUGALITY AND ECONOMY ARE HOME VIRTUES, without which no household 9. 6. THE CHOICE OF ACQUAINTANCES is very important to the happiness of a 10. 7. FRIENDSHIPS SHOULD NOT BE HASTILY FORMED, nor the heart given, at 11. 8. HOSPITALITY IS A MOST EXCELLENT VIRTUE; but care must be taken that 12. 9. IN CONVERSATION, TRIFLING OCCURRENCES, such as small disappointments, 13. 10. GOOD TEMPER SHOULD BE CULTIVATED by every mistress, as upon it the 14. 11. ON THE IMPORTANT SUBJECT OF DRESS AND FASHION we cannot do better 15. 12. IN PURCHASING ARTICLES OF WEARING APPAREL, whether it be a silk 16. 13. THE DRESS OF THE MISTRESS should always be adapted to her 17. 14. CHARITY AND BENEVOLENCE ARE DUTIES which a mistress owes to herself 18. 15. IN MARKETING, THAT THE BEST ARTICLES ARE THE CHEAPEST, may be laid 19. 16. A HOUSEKEEPING ACCOUNT-BOOK should invariably be kept, and kept 20. 17. ENGAGING DOMESTICS is one of those duties in which the judgment of 21. 18. IN OBTAINING A SERVANT'S CHARACTER, it is not well to be guided by a 22. 19. THE TREATMENT OF SERVANTS is of the highest possible moment, as well 23. 20. IN GIVING A CHARACTER, it is scarcely necessary to say that the 24. 21. THE FOLLOWING TABLE OF THE AVERAGE YEARLY WAGES paid to domestics, 25. 22. HAVING THUS INDICATED some of the more general duties of the 26. 23. HAVING RISEN EARLY, as we have already advised (_see_ 3), and having 27. 24. AFTER BREAKFAST IS OVER, it will be well for the mistress to make a 28. 25. AFTER THIS GENERAL SUPERINTENDENCE of her servants, the mistress, if 29. 26. THESE DUTIES AND PLEASURES BEING PERFORMED AND ENJOYED, the hour of 30. 27. AFTER LUNCHEON, MORNING CALLS AND VISITS may be made and received. 31. 28. IN PAYING VISITS OF FRIENDSHIP, it will not be so necessary to be 32. 29. FOR MORNING CALLS, it is well to be neatly attired; for a costume 33. 30. IN PAYING VISITS OF CONDOLENCE, it is to be remembered that they 34. 31. IN RECEIVING MORNING CALLS, the foregoing description of the 35. 32. THE MORNING CALLS BEING PAID OR RECEIVED, and their etiquette 36. 33. IN GIVING OR ACCEPTING AN INVITATION FOR DINNER, the following is 37. 34. THE HALF-HOUR BEFORE DINNER has always been considered as the great 38. 35. DINNER BEING ANNOUNCED, the host offers his arm to, and places on 39. 36. THE GUESTS BEING SEATED AT THE DINNER-TABLE, the lady begins to help 40. 37. WHEN DINNER IS FINISHED, THE DESSERT is placed on the table, 41. 38. WHEN FRUIT HAS BEEN TAKEN, and a glass or two of wine passed round, 42. 39. AFTER-DINNER INVITATIONS MAY BE GIVEN; by which we wish to be 43. 40. THE ETIQUETTE OF THE DINNER-PARTY TABLE being disposed of, let us 44. 41. AS THE LADIES AND GENTLEMEN ARRIVE, each should be shown to a room 45. 42. AS THE VISITORS ARE ANNOUNCED BY THE SERVANT, it is not necessary 46. 43. A SEPARATE ROOM OR CONVENIENT BUFFET should be appropriated for 47. 44. THE BALL IS GENERALLY OPENED, that is, the first place in the first 48. 45. WHEN ANY OF THE CARRIAGES OF THE GUESTS ARE ANNOUNCED, or the time 49. 46. HAVING THUS DISCOURSED of parties of pleasure, it will be an 50. 47. A FAMILY DINNER AT HOME, compared with either giving or going to a 51. 48. OF THE MANNER OF PASSING EVENINGS AT HOME, there is none pleasanter 52. 49. IN RETIRING FOR THE NIGHT, it is well to remember that early rising 53. 50. HAVING THUS GONE FROM EARLY RISING TO EARLY RETIRING, there remain 54. 51. WHEN A MISTRESS TAKES A HOUSE in a new locality, it will be 55. 52. YOU MAY PERHAPS HAVE BEEN FAVOURED with letters of introduction from 56. 53. IN GIVING A LETTER OF INTRODUCTION, it should always be handed to 57. 54. SUCH ARE THE ONEROUS DUTIES which enter into the position of the 58. CHAPTER II. 59. 55. AS SECOND IN COMMAND IN THE HOUSE, except in large establishments, 60. 56. A NECESSARY QUALIFICATION FOR A HOUSEKEEPER is, that she should 61. 57. ALTHOUGH IN THE DEPARTMENT OF THE COOK, the housekeeper does not 62. 58. THE DAILY DUTIES OF A HOUSEKEEPER are regulated, in a great measure, 63. 59. AFTER DINNER, the housekeeper, having seen that all the members of 64. 60. IN THE EVENING, the housekeeper will often busy herself with the 65. 61. IN CONCLUDING THESE REMARKS on the duties of the housekeeper, we 66. CHAPTER III. 67. 62. "THE DISTRIBUTION OF A KITCHEN," says Count Rumford, the celebrated 68. 63. THE SIMPLICITY OF THE PRIMITIVE AGES has frequently been an object 69. 64. IN THE PRIMARY AGES it was deemed unlawful to eat flesh, and when 70. 65. THE AGE OF ROASTING we may consider as that in which the use of the 71. 66. FROM KITCHEN RANGES to the implements used in cookery is but a step. 72. 67. IN THE MANUFACTURE OF THESE UTENSILS, bronze metal seems to have 73. 68. The braziers, ladles, stewpans, saucepans, gridirons, and colanders 74. 69. SOME OF THE ANCIENT UTENSILS represented in the above cuts, are 75. 70. AMONGST THE MOST ESSENTIAL REQUIREMENTS of the kitchen are scales or 76. 71. ACCOMPANYING THE SCALES, or weighing-machines, there should be 77. 72. AS NOT ONLY HEALTH BUT LIFE may be said to depend on the cleanliness 78. 73. WITHOUT FUEL, A KITCHEN might be pronounced to be of little use; 79. 74. TO BE ACQUAINTED WITH THE PERIODS when things are in season, is one 80. 75. WHEN FUEL AND FOOD ARE PROCURED, the next consideration is, how the 81. 76. AS IN THE FINE ARTS, the progress of mankind from barbarism to 82. 77. In order that the duties of the Cook may be properly performed, and 83. 78. EXCELLENCE IN THE ART OF COOKERY, as in all other things, is only 84. 79. THE DUTIES OF THE COOK, THE KITCHEN AND THE SCULLERY MAIDS, are so 85. 80. IF, AS WE HAVE SAID (3), THE QUALITY OF EARLY RISING be of the first 86. 81. HER FIRST DUTY, in large establishments and where it is requisite, 87. 82. IN THOSE NUMEROUS HOUSEHOLDS where a cook and housemaid are only 88. 83. BY THE TIME THAT THE COOK has performed the duties mentioned above, 89. 84. IT IS IN HER PREPARATION OF THE DINNER that the cook begins to feel 90. 85. WHILST THE COOK IS ENGAGED WITH HER MORNING DUTIES, the kitchen-maid 91. 86. THE DUTIES OF THE SCULLERY-MAID are to assist the cook; to keep the 92. 87. MODERN COOKERY stands so greatly indebted to the gastronomic 93. CHAPTER V. 94. 88. LEAN, JUICY BEEF, MUTTON, AND VEAL, form the basis of all good 95. 89. VARIOUS HERBS AND VEGETABLES are required for the purpose of making 96. 90. FOR THE SEASONING OF SOUPS, bay-leaves, tomato, tarragon, chervil, 97. 91. IT HAS BEEN ASSERTED, that English cookery is, nationally speaking, 98. 92. DURING THE PERIOD BETWEEN THE BIRTH AND MATURITY OF ANIMALS, their 99. 93. THE QUALITY OF THE FLESH OF AN ANIMAL is considerably influenced by 100. 94. IT IS INDISPENSABLE TO THE GOOD QUALITY OF MEAT, that the animal 101. 95. ANOTHER CIRCUMSTANCE GREATLY AFFECTING THE QUALITY OF MEAT, is the 102. 96. STOCK BEING THE BASIS of all meat soups, and, also, of all the 103. 97. AS ALL MEAT is principally composed of fibres, fat, gelatine, 104. 98. FAT is dissolved by boiling; but as it is contained in cells covered 105. 99. GELATINE is soluble: it is the basis and the nutritious portion of 106. 100. OSMAZOME is soluble even when cold, and is that part of the meat 107. 101. ALBUMEN is of the nature of the white of eggs; it can be dissolved 108. 102. BONES ought always to form a component part of the stock-pot. They 109. 103. In concluding this part of our subject, the following condensed 110. CHAPTER VI. 111. 104. INGREDIENTS.--4 lbs. of shin of beef, 4 lbs. of knuckle of veal, 112. 105. INGREDIENTS.--4 lbs. of shin of beef, or 4 lbs. of knuckle of veal, 113. 106. INGREDIENTS.--The liquor in which a joint of meat has been boiled, 114. 107. INGREDIENTS.--4 lbs. of knuckle of veal, any poultry trimmings, 4 115. 108. INGREDIENTS.--2 oz. of powdered sugar, and 1/2 a pint of water. 116. 109. INGREDIENTS.--The whites of 2 eggs, 1/2 pint of water, 2 quarts of 117. 110. INGREDIENTS.--4 lbs. of lean beef or veal, 1/2 a scrag of mutton, 1 118. 111. INGREDIENTS.--2 lbs. of good boiling apples, 3/4 teaspoonful of 119. 112. INGREDIENTS.--3 slices of lean bacon or ham, 1/2 a head of celery, 120. 113. INGREDIENTS.--5 lbs. of lean beef, 3 slices of bacon, 1/2 pint of 121. 114. INGREDIENTS.--1-1/2 pint of split peas, a teacupful of gravy, 4 122. 115. INGREDIENTS.--1 lb. of any kind of meat, any trimmings or odd 123. 116. INGREDIENTS.--2 lbs. of shin of beef, 1/4 lb. of pearl barley, a 124. 117. INGREDIENTS.--1 lb. of bread crusts, 2 oz. butter, 1 quart of 125. 118. INGREDIENTS.--1 large cabbage, 3 carrots, 2 onions, 4 or 5 slices 126. 119. INGREDIENTS.--3 oz. of sago, 1/2 pint of cream, the yolks of 3 127. 120. INGREDIENTS.--4 quarts of liquor in which a leg of mutton or beef 128. 121. INGREDIENTS.--2 lbs. of carrots, 3 oz. of butter, seasoning to 129. 122. INGREDIENTS.--9 heads of celery, 1 teaspoonful of salt, nutmeg to 130. 123. INGREDIENTS.--1 quart of young green peas, a small bunch of 131. 124. INGREDIENTS.--3/4 lb. of Spanish chestnuts, 1/4 pint of cream; 132. 125. INGREDIENTS.--6 oz. of grated cocoa-nut, 6 oz. of rice flour, 1/2 a 133. 126. INGREDIENTS.--4 carrots, 2 sliced onions, 1 cut lettuce, and 134. 127. INGREDIENTS.--1 large cucumber, a piece of butter the size of a 135. 128. INGREDIENTS.--A tablespoonful of flour, 4 eggs, 2 small blades of 136. 129. INGREDIENTS.--1 turnip, 1 small carrot, 1/2 head of celery, 6 green 137. 130. INGREDIENTS.--5 onions, 5 heads of celery, 10 moderate-sized 138. 131. INGREDIENTS.--1/2 pint of carrots, 1/2 pint of turnips, 1/4 pint of 139. 132. INGREDIENTS.--Half an ox-head or cow-heel, a teacupful of toasted 140. 133. INGREDIENTS.--A sheep's head, 3 quarts of water, 12 leeks cut 141. 134. INGREDIENTS.--A capon or large fowl (sometimes an old cock, from 142. 135. INGREDIENTS.--3 oz. of macaroni, a piece of butter the size of a 143. 136. INGREDIENTS.--6 oz. butter, 6 onions sliced, 4 heads of celery, 2 144. 137. INGREDIENTS.--2 quarts of milk, 1 saltspoonful of salt, 1 145. 138. INGREDIENTS.--6 large onions, 2 oz. of butter, salt and pepper to 146. 139. INGREDIENTS.--8 middling-sized onions, 3 oz. of butter, a 147. 140. INGREDIENTS.--2 lbs. of cabbage, or Savoy greens; 1/4 lb. of butter 148. 141. INGREDIENTS.--1 lb. of sliced parsnips, 2 oz. of butter, salt and 149. 142. INGREDIENTS.--3 pints of green peas, 1/4 lb. of butter, 2 or three 150. 143. INGREDIENTS.--1 quart of split peas, 2 lbs. of shin of beef, 151. 144. INGREDIENTS.--1/4 lb. of onions, 1/4 lb. of carrots, 2 oz. of 152. 145. INGREDIENTS.--4 lbs. of mealy potatoes, boiled or steamed very dry, 153. 146. INGREDIENTS.--1 lb. of shin of beef, 1 lb. of potatoes, 1 onion, 154. 147. INGREDIENTS.--4 middle-sized potatoes well pared, a thick slice of 155. 1587. _Nutritious Properties_.--Of a thousand parts of the 156. 148. INGREDIENTS.--12 turnips, 1 lump of sugar, 2 spoonfuls of strong 157. 149. INGREDIENTS.--1/2 a pint of green peas, if in season, a little 158. 150. INGREDIENTS.--4 oz. of Patna rice, salt, cayenne, and mace, 2 159. 151. INGREDIENTS.--6 oz. of rice, the yolks of 4 eggs, 1/2 a pint of 160. 152. INGREDIENTS.--5 oz. of sago, 2 quarts of stock No. 105. 161. 153. INGREDIENTS.--5 oz. of semolina, 2 quarts of boiling stock, No. 162. 154. INGREDIENTS.--4 eggs, 1/2 pint of cream, 2 oz. of fresh butter, 163. 155. INGREDIENTS.--As much spinach as, when boiled, will half fill a 164. 156. INGREDIENTS.--5 oz. of tapioca, 2 quarts of stock No. 105 or 106. 165. 157. INGREDIENTS.--3 oz. of butter, 9 good-sized turnips, 4 onions, 2 166. 158. INGREDIENTS.--4 young vegetable marrows, or more, if very small, 167. 159. INGREDIENTS.--7 oz. of carrot, 10 oz. of parsnip, 10 oz. of potato, 168. 160. INGREDIENTS.--Equal quantities of onions, carrots, turnips; 1/4 lb. 169. 161. INGREDIENTS.--6 potatoes, 4 turnips, or 2 if very large; 2 carrots, 170. 162. INGREDIENTS.--1-1/2 lb. of bacon, stuck with cloves; 1/2 oz. of 171. 163. INGREDIENTS.--1/4 lb. of vermicelli, 2 quarts of clear gravy stock, 172. 164. INGREDIENTS.--1/4 lb. of sweet almonds, 1/4 lb. of cold veal or 173. 165. INGREDIENTS.--An ox-cheek, any pieces of trimmings of beef, which 174. 166. INGREDIENTS.--4 lbs. of shin of beef, 3 carrots, 2 turnips, a large 175. 167. INGREDIENTS.--1/2 a calf's head, 1 onion stuck with cloves, a very 176. 168. INGREDIENTS.--3 sets of goose or duck giblets, 2 lbs. of shin of 177. 169. INGREDIENTS.--6 lbs. of shin of beef, a knuckle of veal weighing 5 178. 170. INGREDIENTS.--A hare fresh-killed, 1 lb. of lean gravy-beef, a 179. 171. INGREDIENTS.--Half an ox's head, 1 pint of split peas, 3 carrots, 6 180. 172. INGREDIENTS.--1/2 a calf's head, 1/4 lb. of butter, 1/4 lb. of lean 181. 173. INGREDIENTS.--A knuckle of veal weighing 5 or 6 lbs., 2 cow-heels, 182. 174. INGREDIENTS.--2 tablespoonfuls of curry powder, 6 onions, 1 clove 183. 175. INGREDIENTS.--A neck of mutton about 5 or 6 lbs., 3 carrots, 3 184. 176. INGREDIENTS.--An ox-cheek, 2 oz. of butter, 3 or 4 slices of lean 185. 177. INGREDIENTS.--2 ox-tails, 2 slices of ham, 1 oz. of butter, 2 186. 178. INGREDIENTS.--2 partridges, 3 slices of lean ham, 2 shred onions, 1 187. 179. INGREDIENTS.--2 pheasants, 1/4 lb. of butter, 2 slices of ham, 2 188. 180. INGREDIENTS.--2 knuckles of veal, 3 shins of beef, 1 large faggot 189. 181. INGREDIENTS.--2 large rabbits, or 3 small ones; a faggot of savoury 190. 182. Ingredients.--Any bones and remains of any cold game, such as of 191. 183. INGREDIENTS.--1 large fowl, 1 oz. of sweet almonds, the crumb of 1 192. 184. INGREDIENTS.--Any remains of roast chickens, 1/2 teacupful of rice, 193. 185. INGREDIENTS.--Any pieces of salt beef or pork, say 2 lbs.; 4 194. 186. INGREDIENTS.--2 lbs. of beef, 5 onions, 5 turnips, 3/4 lb. of 195. 187. INGREDIENTS.--1/2 lb. of beef, mutton, or pork; 1/2 pint of split 196. 188. INGREDIENTS.--2 quarts of medium stock, No. 105, the remains of a 197. 189. INGREDIENTS.--A turtle, 6 slices of ham, 2 knuckles of veal, 1 198. 190. INGREDIENTS.--Remains of a cold tongue, 2 lbs. of shin of beef, any 199. 191. INGREDIENTS.--2 lbs. of shin of beef, 3 quarts of water, 1 pint of 200. 192. INGREDIENTS.--2 lbs. of beef or veal (these can be omitted), any 201. 193. INGREDIENTS.--50 crayfish, 1/4 lb. of butter, 6 anchovies, the 202. 194. INGREDIENTS.--3 lbs. of eels, 1 onion, 2 oz. of butter, 3 blades of 203. 195. INGREDIENTS.--3 large lobsters, or 6 small ones; the crumb of a 204. 196. INGREDIENTS.--6 dozen of oysters, 2 quarts of white stock, 1/2 pint 205. 197. INGREDIENTS.--2 quarts of good mutton broth, 6 dozen oysters, 2 oz. 206. 198. INGREDIENTS.--2 quarts of fish stock or water, 2 pints of prawns, 207. CHAPTER VII. 208. 199. IN NATURAL HISTORY, FISHES form the fourth class in the system of 209. 200. IN STUDYING THE CONFORMATION OF FISHES, we naturally conclude that 210. 201. THE PRINCIPAL INSTRUMENTS EMPLOYED BY FISHES to accelerate their 211. 202. THE BODIES OF FISHES are mostly covered with a kind of horny 212. 203. THE RESPIRATION OF FISHES is effected by means of those comb-like 213. 204. THE POSITIONS OF THE TEETH OF FISHES are well calculated to excite 214. 205. ALTHOUGH NATURALISTS HAVE DIVIDED FISHES into two great tribes, the 215. 206. SOME OF THE ORGANS OF SENSE IN FISHES are supposed to be possessed 216. 207. WITH RESPECT TO THE FOOD OF FISHES, this is almost universally 217. 208. THE FECUNDITY OF FISHES has been the wonder of every natural 218. 209. IN REFERENCE TO THE LONGEVITY OF FISHES, it is affirmed to surpass 219. 210. FISHES ARE EITHER SOLITARY OR GREGARIOUS, and some of them migrate 220. 211. AS THE NUTRITIVE PROPERTIES OF FISH are deemed inferior to those of 221. 212. PASSING FROM AFRICA TO EUROPE, we come amongst a people who have, 222. 213. THE GEOGRAPHICAL SITUATION OF GREECE was highly favourable for the 223. 214. AS THE ROMANS, in a great measure, took their taste in the fine 224. 215. THE LOVE OF FISH among the ancient Romans rose to a real mania. 225. 216. FROM ROME TO GAUL is, considering the means of modern locomotion, 226. 217. FROM GAUL WE CROSS TO BRITAIN, where it has been asserted, by, at 227. 218. THE GENERAL USE OF FISH, as an article of human food among 228. 219. IN DRESSING FISH, of any kind, the first point to be attended to, 229. 220. WHEN FISH IS CHEAP AND PLENTIFUL, and a larger quantity is 230. 221. FISH SHOULD BE PUT INTO COLD WATER, and set on the fire to do very 231. 222. IN GARNISHING FISH, great attention is required, and plenty of 232. 223. IF FISH IS TO BE FRIED OR BROILED, it must be dried in a nice soft 233. 224. WHEN FISH IS BROILED, it must be seasoned, floured, and laid on a 234. 225. IN CHOOSING FISH, it is well to remember that it is possible it may 235. CHAPTER VIII. 236. 226. INGREDIENTS.--1 tablespoonful of oil, 1/2 a glass of white wine, 237. 227. INGREDIENTS.--2 dozen anchovies, 1/2 lb. of fresh butter. 238. 228. INGREDIENTS.--Toast 2 or 3 slices of bread, or, if wanted very 239. 227. Made mustard, or a few grains of cayenne, may be added to the paste 240. 229. INGREDIENTS.--1/2 pint of port wine, a saltspoonful of salt, 2 241. 230. INGREDIENTS.--1/4 lb. of salt to each gallon of water; a little 242. 231. Cod may be boiled whole; but a large head and shoulders are quite 243. 232. INGREDIENTS.--Sufficient water to cover the fish; 5 oz. of salt to 244. 233. INGREDIENTS.--Sufficient water to cover the fish. 245. 234. INGREDIENTS.--For forcemeat, 12 chopped oysters, 3 chopped 246. 235. INGREDIENTS.--Any remains of cold cod, 12 oysters, sufficient 247. 236. INGREDIENTS.--2 slices of cod; pepper and salt to taste; 1/2 a 248. 237. INGREDIENTS.--2 slices of large cod, or the remains of any cold 249. 238. INGREDIENTS.--1 large slice of cod, 1 oz. of butter, 1 chopped 250. 239. INGREDIENTS.--Any remains of cold cod, 4 tablespoonfuls of béchamel 251. 240. INGREDIENTS.--2 slices of cod, 1/4 lb. of butter, a little chopped 252. 241. INGREDIENTS.--2 slices of crimped cod, 1 shalot, 1 slice of ham 253. 242. INGREDIENTS--1 carp, forcemeat, bread crumbs, 1 oz. butter, 1/2 254. 243. INGREDIENTS.--1 carp, salt, stock No. 105, 2 onions, 6 cloves, 12 255. 244. INGREDIENTS.--1 crab, 2 tablespoonfuls of vinegar, 1 ditto of oil; 256. 245. INGREDIENTS.--1 crab, nutmeg, salt and pepper to taste, 3 oz. of 257. 246. Crayfish should be thrown into boiling water, to which has been 258. 247. INGREDIENTS.--100 crayfish; pounded mace, pepper and salt to taste, 259. 248. INGREDIENTS.--1/4 lb. of salt to each gallon of water. 260. 249. INGREDIENTS.--4 small eels, sufficient water to cover them; a large 261. 250. INGREDIENTS.--2 lbs. of eels, 1 pint of rich strong stock, No. 104, 262. 251. INGREDIENTS.--2 lbs. of middling-sized eels, 1 pint of medium 263. 252. INGREDIENTS.--1 lb. of eels, 1 egg, a few bread crumbs, hot lard. 264. 253. INGREDIENTS.--1 lb. of eels, a little chopped parsley, 1 shalot; 265. 254. INGREDIENTS.--1 large eel; pepper and salt to taste; 2 blades of 266. 255. INGREDIENTS.--2 lbs. of eels, 1 carrot, 1 onion, a little flour, 1 267. 256. INGREDIENTS.--5 or 6 young onions, a few mushrooms, when 268. 257. INGREDIENTS.--Any remains of cold fish, such as cod or haddock; 2 269. 258. INGREDIENTS.--The remains of any cold fish, 1 onion, 1 faggot of 270. 259. INGREDIENTS.--Sufficient water to cover the flounders, salt in the 271. 260. INGREDIENTS.--Flounders, egg, and bread crumbs; boiling lard. 272. 261. INGREDIENTS.--Egg and bread crumbs sufficient for the quantity of 273. 262. INGREDIENTS.--1 gurnet, 6 oz. of salt to each gallon of water. 274. 263. INGREDIENTS.--A nice forcemeat (_see_ Forcemeats), butter to taste, 275. 264. INGREDIENTS.--Sufficient water to cover the fish; 1/4 lb. of salt 276. 265. Dried haddock should be gradually warmed through, either before or 277. 266. INGREDIENTS.--1 large thick haddock, 2 bay-leaves, 1 small bunch of 278. 267. The best way to cook these is to make incisions in the skin across 279. 268. INGREDIENTS.--12 herrings, 4 bay-leaves, 12 cloves, 12 allspice, 2 280. 269. INGREDIENTS.--Any cold fish, 1 teacupful of boiled rice, 1 oz. of 281. 270. INGREDIENTS.--1/4 lb. of salt to each gallon of water. 282. 271. INGREDIENTS.--1 lobster, 2 oz. of butter, grated nutmeg; salt, 283. 272. INGREDIENTS.--1 hen lobster, lettuces, endive, small salad 284. 273. INGREDIENTS.--1 lobster, 4 tablespoonfuls of white stock, 2 285. 274. INGREDIENTS.--1 lobster, 2 onions, 1 oz. butter, 1 tablespoonful of 286. 275. INGREDIENTS.--1 large hen lobster, 1 oz. fresh butter, 1/2 287. 276. When the lobster is boiled, rub it over with a little salad-oil, 288. 277. INGREDIENTS.--Minced lobster, 4 tablespoonfuls of béchamel, 6 drops 289. 278. INGREDIENTS.--2 lobsters; seasoning to taste, of nutmeg, pounded 290. 279. INGREDIENTS.--4 middling-sized mackerel, a nice delicate forcemeat 291. 280. INGREDIENTS.--1/4 lb. of salt to each gallon of water. 292. 281. INGREDIENTS.--Pepper and salt to taste, a small quantity of oil. 293. 282. INGREDIENTS.--2 large mackerel, 1 oz. butter, 1 small bunch of 294. 283. INGREDIENTS.--12 peppercorns, 2 bay-leaves, 1/2 pint of vinegar, 4 295. 284. INGREDIENTS.--1/4 lb. of salt to each gallon of water. 296. 285. INGREDIENTS.--Oiled paper, thickening of butter and flour, 1/2 297. 286. INGREDIENTS.--3 dozen oysters, 2 oz. butter, 1 tablespoonful of 298. 287. INGREDIENTS.--Oysters, say 1 pint, 1 oz. butter, flour, 2 299. 288. INGREDIENTS.--1 pint of oysters, 1 oz. of butter, flour, 1/3 pint 300. 289. INGREDIENTS.--2 dozen oysters, 2 oz. butter, 3 tablespoonfuls of 301. 290. Put them in a tub, and cover them with salt and water. Let them 302. 291. INGREDIENTS.--1/2 pint of oysters, 2 eggs, 1/2 pint of milk, 303. 292. INGREDIENTS.--1/4 lb. of salt to each gallon of water. 304. 293. INGREDIENTS.--Egg and bread crumbs, hot lard. 305. 294. INGREDIENTS.--Equal quantities of stock No. 105 and sherry, 1 306. 295. INGREDIENTS.--1/4 lb. of salt to each gallon of water; a little 307. 296. INGREDIENTS.--1 or 2 pike, a nice delicate stuffing (_see_ 308. 298. INGREDIENTS.--4 or 5 plaice, 2 onions, 1/2 oz. ground ginger, 1 309. 299. INGREDIENTS.--1/4 lb. salt to each gallon of water. 310. 300. Cover a dish with a large cup reversed, and over that lay a small 311. 301. INGREDIENTS.--6 oz. of salt to each gallon of water,--sufficient 312. 302. INGREDIENTS.--2 slices of salmon, 1/4 lb. batter, 1/2 teaspoonful 313. 303. INGREDIENTS.--A piece of salmon, say 3 lbs., a high seasoning of 314. 304. Salmon is frequently dressed in this way at many fashionable 315. 305. INGREDIENTS.--Any remains of boiled salmon, 3/4 pint of strong or 316. 306. Cut the slices 1 inch thick, and season them with pepper and salt; 317. 307. INGREDIENTS.--2 slices of salmon, 2 chopped shalots, a little 318. 308. INGREDIENTS.--Salmon, 1/2 oz. of whole pepper, 1/2 oz. of whole 319. 309. INGREDIENTS.--Salmon; pounded mace, cloves, and pepper to taste; 3 320. 310. INGREDIENTS.--1 bream. Seasoning to taste of salt, pepper, and 321. 311. INGREDIENTS.--1 shad, oil, pepper, and salt. 322. 312. INGREDIENTS.--1 pint of shelled shrimps, 1/4 lb. of fresh butter, 1 323. 313. INGREDIENTS.--1 pint of picked prawns or shrimps, 3/4 pint of stock 324. 314. INGREDIENTS.--1/4 lb. of salt to each gallon of water. 325. 315. INGREDIENTS.--1/8 lb. of salt to each gallon of water. 326. 316. INGREDIENTS.--2 or 3 slices of skate, 1/2 pint of vinegar, 2 oz. of 327. 317. INGREDIENTS.--Skate, sufficient vinegar to cover them, salt and 328. 318. INGREDIENTS.--12 smelts, bread crumbs, 1/4 lb. of fresh butter, 2 329. 319. INGREDIENTS.--Egg and bread crumbs, a little flour; boiling lard. 330. 320. INGREDIENTS.--2 soles, 1/4 lb. of butter, egg, and bread crumbs, 331. 321. INGREDIENTS.--1/4 lb. salt to each gallon of water. 332. 322. INGREDIENTS.--The remains of cold boiled sole or cod, seasoning to 333. 323. INGREDIENTS.--2 soles; salt, cayenne, and pounded mace to taste; 334. 324. INGREDIENTS.--2 soles; salt, pepper, and grated nutmeg to taste; 335. 325. INGREDIENTS.--2 middling-sized soles, 1 small one, 1/2 teaspoonful 336. 326. Soles for filleting should be large, as the flesh can be more 337. 327. INGREDIENTS.--2 middling-sized soles, hot lard or clarified 338. 328. INGREDIENTS.--1 pint of milk, 1 pint of water, 1 oz. butter, 1 oz. 339. 329. Sprats should be cooked very fresh, which can be ascertained by 340. 330. INGREDIENTS.--2 eggs, flour, bread crumbs; seasoning of salt and 341. 331. Dried sprats should be put into a basin, and boiling water poured 342. 332. INGREDIENTS.--1 small sturgeon, salt and pepper to taste, 1 small 343. 333. INGREDIENTS.--Veal stuffing, buttered paper, the tail-end of a 344. 334. INGREDIENTS.--1/2 pint of stock No. 105, 1/2 pint of port wine, 1 345. 335. INGREDIENTS.--1/2 pint of stock No. 105, 1/2 pint of Madeira or 346. 336. INGREDIENTS.--2 middling-sized trout, 1/2 onion cut in thin slices, 347. 337. INGREDIENTS.--6 oz. of salt to each gallon of water. 348. 338. Take the crumb of a stale loaf, cut it into small pyramids with 349. 339. INGREDIENTS.--The remains of cold turbot, lobster sauce left from 350. 340. INGREDIENTS.--The remains of cold turbot, Italian sauce. (See 351. 341. INGREDIENTS.--The remains of cold turbot. For sauce, 2 oz. of 352. 342. INGREDIENTS.--Remains of cold turbot, béchamel (_see_ Sauces), 353. 343. INGREDIENTS.--1/4 lb. of salt to each gallon of water. 354. 344. INGREDIENTS.--Salt and water, flour. 355. 345. INGREDIENTS.--Egg and bread crumbs, a little flour, hot lard or 356. 346. INGREDIENTS.--4 whiting, butter, 1 tablespoonful of minced parsley, 357. 347. INGREDIENTS.-1 bunch of sweet herbs chopped very fine; butter. 358. 348. INGREDIENTS.--A little flour, hot lard, seasoning of salt. 359. 349. INGREDIENTS.--2 tench, 2 eels, 2 onions, a faggot of herbs, 4 360. 350. INGREDIENTS.--Remains of cold fish of any sort, 1/2 pint of cream, 361. 351. INGREDIENTS.--Any cold fish, 1 egg, milk, 1 large blade of pounded 362. 352. Perch, tench, soles, eels, and flounders are considered the best 363. 353. SUPPLY OF FISH TO THE LONDON MARKET.--From Mr. Mayhew's work on 364. CHAPTER IX. 365. 354. AN ANECDOTE IS TOLD of the prince de Soubise, who, intending to 366. 355. THE PREPARATION AND APPEARANCE OF SAUCES AND GRAVIES are of the 367. 356. THE GENERAL BASIS OF MOST GRAVIES and some sauces is the same stock 368. 357. BROWN SAUCES, generally speaking, should scarcely be so thick as 369. 358. SAUCES SHOULD POSSESS A DECIDED CHARACTER; and whether sharp or 370. 359. GRAVIES AND SAUCES SHOULD BE SENT TO TABLE VERY HOT; and there is 371. 360. ALTHOUGH PICKLES MAY BE PURCHASED at shops at as low a rate as they 372. 361. FOR FORCEMEATS, SPECIAL ATTENTION IS NECESSARY. The points which 373. CHAPTER X. 374. 362. INGREDIENTS.--4 anchovies, 1 oz. of butter, 1/2 pint of melted 375. 363. INGREDIENTS.--6 good-sized apples, sifted sugar to taste, a piece 376. 364. INGREDIENTS.--6 good-sized apples, 1/2 pint of brown gravy, cayenne 377. 365. INGREDIENTS.--1 bunch of green asparagus, salt, 1 oz. of fresh 378. 366. INGREDIENTS.--4 lbs. of knuckle of veal, 1 cow-heel, 3 or 4 slices 379. 367. INGREDIENTS.--1 small bunch of parsley, 2 cloves, 1/2 bay-leaf, 1 380. 368. INGREDIENTS.--2 onions, 1 blade of mace, mushroom trimmings, a 381. 369. INGREDIENTS.--Sufficient vinegar to cover the beets, 2 oz. of whole 382. 370. INGREDIENTS.--1 tablespoonful of scraped horseradish, 1 teaspoonful 383. 371. INGREDIENTS.--1 pint of milk, 3/4 of the crumb of a stale loaf, 1 384. 372. INGREDIENTS.--Giblets of poultry, 3/4 lb. of the crumb of a stale 385. 373. The browning for soups (_see_ No. 108) answers equally well for 386. 374. INGREDIENTS.--1/4 lb. of butter, 1 tablespoonful of minced parsley, 387. 375. Put the butter in a basin before the fire, and when it melts, stir 388. 376. INGREDIENTS.--1/4 lb. of butter, a dessertspoonful of flour, 1 389. 377. INGREDIENTS.--2 oz. of butter, 1 dessertspoonful of flour, salt to 390. 378. INGREDIENTS.--1/4 lb. of fresh butter, 1 tablespoonful of flour, 391. 380. INGREDIENTS.--1 teaspoonful of flour, 2 oz. butter, 1/3 pint of 392. 381. INGREDIENTS.--1 head of garlic, 1/2 oz. cayenne, 2 teaspoonfuls of 393. 382. INGREDIENTS.--1/2 pint of melted butter (No. 376), 3 tablespoonfuls 394. 383. INGREDIENTS.--1/2 pint of melted butter No. 376, 3 dessertspoonfuls 395. 384. INGREDIENTS.--1/2 pint of melted butter, No. 376, 2 tablespoonfuls 396. 385. INGREDIENTS.--Vinegar, 1/4 oz. of pounded mace, and 1/4 oz. of 397. 386. INGREDIENTS.--1/2 oz. of cayenne pepper, 1/2 pint of strong spirit, 398. 387. INGREDIENTS.--6 heads of celery, 1 pint of white stock, No. 107, 2 399. 388. INGREDIENTS.--4 heads of celery, 1/2 pint of melted butter, made 400. 389. INGREDIENTS.--1/4 oz. of celery-seed, 1 pint of vinegar. 401. 390. INGREDIENTS.--1/2 lb. of chestnuts, 1/2 pint of white stock, 2 402. 391. INGREDIENTS.--1/2 lb. of chestnuts, 1/2 pint of stock No. 105, 2 403. 392. INGREDIENTS.--1-1/2 lbs. of moist sugar, 3/4 lb. of salt, 1/4 lb. 404. 393. INGREDIENTS.--50 fresh red English chilies, 1 pint of vinegar. 405. 394. INGREDIENTS.-1 glass of port wine, 2 tablespoonfuls of Harvey's 406. 395. Consommé is made precisely in the same manner as stock No. 107, 407. 396. INGREDIENTS.--1 crab; salt, pounded mace, and cayenne to taste; 1/2 408. 397. INGREDIENTS.--1/3 pint of cream, 2 oz. of butter, 1 teaspoonful of 409. 398. INGREDIENTS.--3 or 4 cucumbers, 2 oz. of butter, 6 tablespoonfuls 410. 399. INGREDIENTS.--1 oz. of whole pepper, 1 oz. of bruised ginger; 411. 400. INGREDIENTS.--3 or four cucumbers, 1/2 pint of white stock, No. 412. 401. INGREDIENTS.--10 large cucumbers, or 12 smaller ones, 1 quart of 413. 402. INGREDIENTS.--Cucumbers, salt. 414. 403. INGREDIENTS.--Salt and water; 1 lb. of lump sugar, the rind of 1 415. 404. INGREDIENTS.--1 pint of milk, 2 eggs, 3 oz. of pounded sugar, 1 416. 405. INGREDIENTS.--1/2 teaspoonful of flour, 2 oz. of butter, 4 417. 406. INGREDIENTS.--6 tablespoonfuls of Béchamel, No. 367, seasoning to 418. 407. INGREDIENTS.--16 eggs, 1 quart of vinegar, 1/2 oz. of Black pepper, 419. 408. INGREDIENTS.--8 eggs, a little flour; seasoning to taste of salt. 420. 409. INGREDIENTS.--4 eggs, 1/2 pint of melted butter, No. 376; when 421. 410. INGREDIENTS.--1/4 pint of walnut ketchup, 1/4 pint of mushroom 422. 411. INGREDIENTS.--2 slices of lean ham, 1 lb. of veal, 1-1/2 pint of 423. 412. INGREDIENTS.--1/2 pint of melted butter, No. 376, rather more than 424. 413. INGREDIENTS.--1-1/2 oz. of cayenne, 2 tablespoonfuls of walnut 425. 414. INGREDIENTS.--1 middling-sized lobster, 1/2 an anchovy, 1 head of 426. 415. INGREDIENTS.--1 lb. of veal, 1 lb. of fat bacon; salt, cayenne, 427. 416. INGREDIENTS.--1 oz. of fresh butter, 1 oz. of suet, 1 oz. of fat 428. 417. INGREDIENTS.--2 oz. of ham or lean bacon, 1/4 lb. of suet, the rind 429. 418. INGREDIENTS.--3 oz. of bread crumbs, 1 teaspoonful of minced 430. 419. It will be well to state, in the beginning of this recipe, that 431. 420. INGREDIENTS.--The crumb of 2 penny rolls, 4 tablespoonfuls of white 432. 421. Put the udder into a stewpan with sufficient water to cover it; let 433. 422. INGREDIENTS.--Equal quantities of veal, panada (No. 420), and 434. 423. SOYER'S RECIPE FOR FORCEMEATS.--Take a pound and a half of lean 435. 424. Cut the bread into thin slices, place them in a cool oven 436. 425. Cut the bread into thin slices, and stamp them out in whatever 437. 426. Proceed as above, by frying some slices of bread cut in any 438. 427. INGREDIENTS.--1 small carrot, a small faggot of sweet herbs, 439. 428. INGREDIENTS.--Salt and water, 1 oz. of bruised ginger, 1/2 oz. of 440. 429. INGREDIENTS.--1 pint of green gooseberries, 3 tablespoonfuls of 441. 430. INGREDIENTS.--Stock No. 104 or 107, doubling the quantity of meat 442. 431. INGREDIENTS.--1/4 pint of sorrel-juice, 1 glass of sherry, 1/2 pint 443. 432. Either of the stocks, Nos. 104, 105, or 107, will be found to 444. 433. INGREDIENTS.--Gravy, salt. 445. 434. INGREDIENTS.--1/2 lb. of shin of beef, 1/2 onion, 1/4 carrot, 2 or 446. 435. INGREDIENTS.--1/2 lb. of lean beef, 1/2 pint of cold water, 1 447. 436. INGREDIENTS.--2 oz. of butter, 2 large onions, 2 lbs. of shin of 448. 437. INGREDIENTS.--2 large onions, 1 large carrot, 2 oz. of butter, 3 449. 438. INGREDIENTS.--2 lbs. of shin of beef, 1 large onion or a few 450. 439. INGREDIENTS.--The necks, feet, livers, and gizzards of the fowls, 1 451. 440. INGREDIENTS.--Bones and trimmings of the cooked joint intended for 452. 441. INGREDIENTS.--2 lbs. of shin of beef, 1/4 lb. of lean ham, 1 onion 453. 442. INGREDIENTS.--2 slices of nicely flavoured lean ham, any poultry 454. 443. INGREDIENTS.--Bones and trimmings of cold roast or boiled veal, 455. 444. INGREDIENTS.--Trimmings of venison, 3 or 4 mutton shank-bones, salt 456. 445. On a very dry day, gather the herbs, just before they begin to 457. 446. INGREDIENTS.--1 oz. of dried lemon-thyme, 1 oz. of dried winter 458. 447. INGREDIENTS.--4 tablespoonfuls of grated horseradish, 1 teaspoonful 459. 448. INGREDIENTS.--1/4 lb. of scraped horseradish, 1 oz. of minced 460. 449. INGREDIENTS.--1/4 lb. of coriander-seed, 1/4 lb. of turmeric, 2 oz. 461. 450. INGREDIENTS.--1/4 lb. of the best mustard, 1/4 lb. of flour, 1/2 462. 451. INGREDIENTS.--To each gallon of vinegar allow 6 cloves of garlic, 463. 452. INGREDIENTS.--8 oz. of sharp, sour apples, pared and cored; 8 oz. 464. 453. INGREDIENTS.--A few chopped mushrooms and shalots, 1/2 pint of 465. 454. INGREDIENTS.--1/2 pint of white stock, No. 107; 2 tablespoonfuls of 466. 455. INGREDIENTS.--6 lemons, 2 quarts of boiling water; to each quart of 467. 456. INGREDIENTS.--6 lemons, 1 lb. of fine salt; to each quart of 468. 457. INGREDIENTS.--1 small lemon, 3/4 pint of melted butter, No. 380. 469. 458. INGREDIENTS.--3/4 pint of cream, the rind and juice of 1 lemon, 1/2 470. 459. INGREDIENTS.--Walnuts. To each quart of walnut-juice allow 3 quarts 471. 460. INGREDIENTS.--1 pint of brandy, the rind of two small lemons, 2 oz. 472. 461. INGREDIENTS.--The yolks of 3 eggs, 8 tablespoonfuls of milk or 473. 462. INGREDIENTS.--The liver of a fowl, one lemon, salt to taste, 1/2 474. 463. INGREDIENTS.--The liver of a fowl, one tablespoonful of minced 475. 464. INGREDIENTS.--1 middling-sized hen lobster, 3/4 pint of melted 476. 465. INGREDIENTS.--1/4 lb. of butter, 2 dessertspoonfuls of minced 477. 466. INGREDIENTS.--1 slice of minced ham, a few poultry-trimmings, 2 478. 467. INGREDIENTS.--1/2 pint of melted butter, No. 376; 1 heaped 479. 468. INGREDIENTS.--The yolks of 2 eggs, 6 tablespoonfuls of salad-oil, 4 480. 469. INGREDIENTS.--4 dessertspoonfuls of chopped mint, 2 481. 470. INGREDIENTS.--Vinegar, mint. 482. 471. INGREDIENTS.--To each gallon of vinegar allow 1/4 lb. of bruised 483. 472. INGREDIENTS.--To each peck of mushrooms 1/2 lb. of salt; to each 484. 473. _Mode_.--Wipe them clean, take away the brown part, and peel off 485. 474. INGREDIENTS.--1/2 pint of button mushrooms, 1/2 pint of good beef 486. 475. INGREDIENTS.--Rather more than 1/2 pint of button mushrooms, 487. 476. INGREDIENTS.--1/2 pint of melted butter, made with milk, No. 380; 488. 477. INGREDIENTS.--1/2 peck of large mushrooms, 2 onions, 12 cloves, 1/4 489. 478. INGREDIENTS.--Sufficient vinegar to cover the mushrooms; to each 490. 479. INGREDIENTS.--1 pint of mushroom-buttons, salt to taste, a little 491. 480. INGREDIENTS.--Mustard, salt, and water. 492. 481. INGREDIENTS.--Horseradish vinegar, cayenne, 1/2 a teacupful of 493. 482. INGREDIENTS.--To each pint of vinegar, 1 oz. of salt, 6 494. 483. INGREDIENTS.--1/2 pint of Béchamel, No. 367, 1 bay-leaf, seasoning 495. 484. INGREDIENTS.--9 large onions, or 12 middling-sized ones, 1 pint of 496. 485. INGREDIENTS.--6 large onions, rather more than 1/2 pint of good 497. 486. INGREDIENTS.--Pickling onions; to each quart of vinegar, 2 498. 487. INGREDIENTS.--1 gallon of pickling onions, salt and water, milk; to 499. 488. INGREDIENTS.--1/2 pint of white stock, No. 107, 1 small onion, 3 or 500. 489. INGREDIENTS.--1/2 pint of bread crumbs, 1-1/2 oz. of chopped suet 501. 490. INGREDIENTS.--Sufficient oysters to fill a pint measure, 1 pint of 502. 491. INGREDIENTS.--100 oysters; to each 1/2 pint of vinegar, 1 blade of 503. 492. INGREDIENTS.--3 dozen oysters, 1/2 pint of melted butter, made with 504. 493. INGREDIENTS.--2 tablespoonfuls of minced parsley, 1/2 pint of 505. 494. INGREDIENTS.--Parsley, hot lard or clarified dripping. 506. 495. Procure some nice young parsley; wash it and dry it thoroughly in a 507. 496. Use freshly-gathered parsley for keeping, and wash it perfectly 508. 497. INGREDIENTS.--Equal quantities of medium-sized onions, cucumbers, 509. 498. INGREDIENTS.--Red cabbages, salt and water; to each quart of 510. 499. INGREDIENTS.--1 wineglassful of brandy, 2 oz. of very fresh butter, 511. 500. INGREDIENTS.--1/2 pint of walnut pickle, 1/2 pint of port wine, 1 512. 501. INGREDIENTS.--1 teaspoonful of mushroom ketchup, 1 teaspoonful of 513. 502. INGREDIENTS.--2-1/2 pints of walnut pickle, 1-1/2 oz. of shalots, 1 514. 503. INGREDIENTS.--4 eggs, 1/2 tablespoonful of made mustard, salt and 515. 504. INGREDIENTS.--4 large onions, 10 sage-leaves, 1/4 lb. of bread 516. 505. SOYER'S RECIPE FOR GOOSE STUFFING.--Take 4 apples, peeled and 517. 506. INGREDIENTS.--1 teaspoonful of mixed mustard, 1 teaspoonful of 518. 507. INGREDIENTS.--4 eggs, 1 teaspoonful of mixed mustard, 1/4 519. 508. INGREDIENTS.--1 egg, 1 teaspoonful of salad oil, 1 teaspoonful of 520. 509. INGREDIENTS.--1/2 pint of sauce tournée (No. 517), the yolks of 2 521. 510. INGREDIENTS.--Green walnuts. To every pint of juice, 1 lb. of 522. 511. INGREDIENTS.--The spawn of 1 lobster, 1 oz. of butter, 1/2 pint of 523. 512. INGREDIENTS.--1/2 pint of Espagnole (No. 411), 3 onions, 2 524. 513. INGREDIENTS.--2 oz. of butter, 1 small carrot, 6 shalots, 1 small 525. 514. INGREDIENTS.--1/4 lb. of butter, 1/4 lb. of pounded sugar, a 526. 515. INGREDIENTS.--2 oz. of butter, 3 onions, 1 teaspoonful of flour, 4 527. 516. INGREDIENTS.--1 oz. of whole black pepper, 1/2 oz. of allspice, 1 528. 517. INGREDIENTS.--1 pint of white stock (No. 107), thickening of flour 529. 518. INGREDIENTS.--A small jar of red-currant jelly, 1 glass of port 530. 519. INGREDIENTS.--1 glass of port wine, 1 tablespoonful of Leamington 531. 520. INGREDIENTS.--6 oz. of lean pork, 6 oz. of fat pork, both weighed 532. 521. INGREDIENTS.--3 lbs. of shin of beef, 1 calf's-foot, 3 lbs. of 533. 522. INGREDIENTS.--1/3 pint of melted butter (No. 376), 1/4 pint of 534. 523. INGREDIENTS.--2 handfuls of spinach. 535. 524. INGREDIENTS.--3 drachms each of ginger, black pepper, and cinnamon, 536. 525. INGREDIENTS.--6 oz. of butter, 9 oz. of flour. 537. 526. Allow the same proportions of butter and flour as in the preceding 538. 527. INGREDIENTS.--Onions, vinegar; salt and cayenne to taste. 539. 528. INGREDIENTS.--1/2 oz. of cayenne pepper, 5 cloves of garlic, 2 540. 529. INGREDIENTS.--6 tomatoes, 2 shalots, 1 clove, 1 blade of mace, salt 541. 530. INGREDIENTS.--To every quart of tomato-pulp allow 1 pint of cayenne 542. 531. INGREDIENTS.--1 dozen tomatoes, 2 teaspoonfuls of the best powdered 543. 532. INGREDIENTS.--3 dozen tomatoes; to every pound of tomato-pulp allow 544. 533. INGREDIENTS.--To 6 quarts of vinegar allow 1 lb. of salt, 1/4 lb. 545. 534. INGREDIENTS.--100 walnuts, salt and water. To each quart of vinegar 546. 535. INGREDIENTS.--100 walnuts, 1 handful of salt, 1 quart of vinegar, 547. 536. INGREDIENTS.--1/2 sieve of walnut-shells, 2 quarts of water, salt, 548. 537. INGREDIENTS.--1/2 pint of white stock (No. 107), 1/2 pint of cream, 549. 538. INGREDIENTS.--2 oz. of butter, 2 small onions, 1 carrot, 1/2 a 550. 539. INGREDIENTS.--1-1/2 pint of milk, 1-1/2 oz. of rice, 1 strip of 551. CHAPTER XI. 552. 540. In Our "INTRODUCTION TO COOKERY" (_see_ No. 76) we have described 553. 541. BRILLAT SAVARIN says, that raw flesh has but one 554. 542. SUBSEQUENTLY TO THE CROAT MODE, which, doubtless, was in fashion in 555. 543. THE INHABITANTS OF THE MARIAN ISLANDS, which were discovered in 556. 544. FIRE HAVING BEEN DISCOVERED, mankind endeavoured to make use of it 557. 545. MEAT, THEN, PLACED ON BURNING FUEL was found better than when raw: 558. 546. HAVING THUS BRIEFLY TRACED A HISTORY OF GASTRONOMICAL PROGRESSES, 559. 547. IN THIS COUNTRY, plain boiling, roasting, and baking are the usual 560. 548. THESE INTERESTING FACTS, discovered in the laboratory, throw a 561. 549. THE JUICE OF FLESH IS WATER, holding in solution many substances 562. 550. DURING THE OPERATIONS OF BOILING, BOASTING, AND BAKING, fresh beef 563. 551. THE DIFFERENCE BETWEEN ROASTING MEAT AND BAKING IT, may be 564. 552. SHOULD THE OVEN BE VERY BRISK, it will be found necessary to cover 565. 553. BY MEANS OF A JAR, many dishes, which will be enumerated under 566. 554. ALL DISHES PREPARED FOR BAKING should be more highly seasoned than 567. 555. A BAKING-DISH, of which we give an engraving, should not be less 568. 556. BOILING, or the preparation of meat by hot water, though one of the 569. 557. MANY WRITERS ON COOKERY assert that the meat to be boiled should be 570. 558. THE OBJECTIONS WE HAVE RAISED to the practice of putting meat on 571. 559. FOR BOILING MEAT, the softer the water is, the better. When spring 572. 560. THE FIRE MUST BE WATCHED with great attention during the operation 573. 561. THE TEMPERATURE AT WHICH WATER BOILS, under usual circumstances, is 574. 562. THE SCUM WHICH RISES to the surface of the pot during the operation 575. 563. WHEN TAKEN FROM THE POT, the meat must be wiped with a clean cloth, 576. 564. THE TIME ALLOWED FOR THE OPERATION OF BOILING must be regulated 577. 565. A FEW OBSERVATIONS ON THE NUTRITIVE VALUE OF SALTED MEAT may be 578. 566. THE VESSELS USED FOR BOILING should be made of cast-iron, well 579. 567. IN STEWING, IT IS NOT REQUISITE to have so great a heat as in 580. 568. THE HOT-PLATE is a modern improvement on the old kitchen ranges, 581. 569. GENERALLY SPEAKING, small dishes only are prepared by this mode of 582. 570. THE UTENSILS USED FOR BROILING need but little description. The 583. 571. THIS VERY FAVOURITE MODE OF COOKING may be accurately described as 584. 572. THE PHILOSOPHY OF FRYING consists in this, that liquids subjected 585. 573. IT IS TO BE ESPECIALLY REMEMBERED, in connection with frying, that 586. 574. THE UTENSILS USED FOR THE PURPOSES OF FRYING are confined to 587. 575. GAS-COOKING can scarcely now be considered a novelty,--many 588. 576. THERE ARE, HOWEVER, WE THINK, MANY OBJECTIONS to this mode of 589. 577. OF THE VARIOUS METHODS OF PREPARING MEAT, ROASTING is that which 590. 578. IF A SPIT is used to support the meat before the fire, it should be 591. 579. KITCHENS IN LARGE ESTABLISHMENTS are usually fitted with what are 592. 580. THE BOTTLE-JACK, of which we here give an illustration, with the 593. 581. IN STIRRING THE FIRE, or putting fresh coals on it, the 594. 582. UNDER EACH PARTICULAR RECIPE there is stated the time required for 595. 583. WHITE MEATS, AND THE MEAT OF YOUNG ANIMALS, require to be very well 596. 584. MUTTON AND BEEF, on the other hand, do not, generally speaking, 597. CHAPTER XII. 598. 585. BY THE GENERAL ASSENT OF MANKIND, THE EMPIRE OF NATURE has been 599. 586. THIS CLASS OF ANIMALS embraces all those that nourish their young 600. 587. THE GENERAL CHARACTERISTICS OF THE MAMMALIA have been frequently 601. 588. ACCORDING TO THE DESIGN AND END OF NATURE, mammiferous animals are 602. 589. IN THE GENERAL ECONOMY OF NATURE, this class of animals seems 603. 590. AMONG THE VARIOUS BREEDS OF THE OX, upon which man has bestowed his 604. 591. LONG-HORNS.--This is the prevailing breed in our midland counties 605. 592. THE ALDERNEY.--Among the dairy breeds of England, the Alderney 606. 593. SCOTTISH BREEDS.--Of these the Kyloe, which belongs to the 607. 594. The general Mode of Slaughtering Oxen in this country is by 608. 595. THE MANNER IN WHICH A SIDE OF BEEF is cut up in London, is shown in 609. 596. THE MEAT ON THOSE PARTS OF THE ANIMAL in which the muscles are 610. 597. THE NAMES OF THE SEVERAL JOINTS in the hind and fore quarters of a 611. 1. Sirloin.--The two sirloins, cut together in one joint, form a baron; 612. 8. Thin flank,--boiling. 613. 9. Five ribs, called the fore-rib.--This is considered the primest 614. 10. Four ribs, called the middle-rib,--greatly esteemed by housekeepers 615. 12. Leg-of-mutton piece,--the muscles of the shoulder dissected from the 616. 14. Neck, clod, and sticking-piece,--used for soups, gravies, stocks, 617. 15. Shin,--stewing. 618. CHAPTER XIII. 619. 598. INGREDIENTS.--About 2 lbs. of cold roast beef, 2 small onions, 1 620. 599. INGREDIENTS.--Slices of cold roast beef, salt and pepper to taste, 621. 600. INGREDIENTS.--6 oz. of flour, 2 eggs, not quite 1 pint of milk, 622. 601. INGREDIENTS.--About 3 lbs. of clod or sticking of beef, 2 oz. of 623. 602. INGREDIENTS.--6 or 7 lbs. of the thick flank of beef, a few slices 624. 603. INGREDIENTS.--3 dozen oysters, ingredients for oyster sauce (see 625. 604. INGREDIENTS.--3 lbs. of rump-steak, seasoning to taste of salt, 626. 605. INGREDIENTS.--2 lbs. of rump-steak, 2 kidneys, seasoning to taste 627. 606. INGREDIENTS.--2 lbs. of steak, 8 potatoes, 1/4 lb. of butter, salt 628. 607. INGREDIENTS.--Beef, water. 629. 608. INGREDIENTS.--Beef, water. 630. 609. SOYER'S RECIPE FOR PRESERVING THE GRAVY IN SALT MEAT, WHEN IT IS TO 631. 610. INGREDIENTS.--The remains of cold roast beef; to each pound of cold 632. 611. INGREDIENTS.--Steaks, a piece of butter the size of a walnut, salt 633. 612. INGREDIENTS.--2 or 3 dozen small button mushrooms, 1 oz. of butter, 634. 613. INGREDIENTS.--2 dozen oysters, 3 cloves, 1 blade of mace, 2 oz. of 635. 614. INGREDIENTS.--The bones of ribs or sirloin; salt, pepper, and 636. 615. INGREDIENTS.--1 heart, stuffing of veal forcemeat, No. 417. 637. 616. INGREDIENTS.--A few thin slices of cold boiled beef; butter, 638. 617. INGREDIENTS.--7 lbs. of the thin end of the flank of beef, 2 oz. of 639. 618. INGREDIENTS.--2 lbs. of rump-steak, 1/4 lb. of butter, 1 pint of 640. 619. INGREDIENTS.--1 lb. of rump-steak, salt and pepper to taste, 2 oz. 641. 620. INGREDIENTS.--A few slices of tolerably lean cold roast or boiled 642. 621. Good and fresh dripping answers very well for basting everything 643. 622. Put the dripping into a clean saucepan, and let it boil for a few 644. 623. INGREDIENTS.--About 4 lbs. of the inside fillet of the sirloin, 1 645. 624. INGREDIENTS.--About 3 lbs. of the inside fillet of the sirloin (a 646. 625. INGREDIENTS.--A few slices of cold salt beef, pepper to taste, 1/4 647. 626. INGREDIENTS.--Steaks, butter or clarified dripping. 648. 627. INGREDIENTS.--The remains of cold roast beef, pepper and salt to 649. 628. INGREDIENTS.--Gravy saved from the meat, 1 teaspoonful of tomato 650. 629. INGREDIENTS.--The remains of ribs or sirloin of beef, 2 onions, 1 651. 630. This is preserved by salting and drying, either with or without 652. 631. INGREDIENTS.--For a round of beef weighing 25 lbs. allow 3 oz. of 653. 632. INGREDIENTS.--1 kidney, clarified butter, pepper and salt to taste, 654. 633. INGREDIENTS.--1 kidney, 1 dessertspoonful of minced parsley, 1 655. 634. Cut the kidney into thin slices, flour them, and fry of a nice 656. 635. INGREDIENTS.--Bones, a small piece of common paste, a floured 657. 636. INGREDIENTS.--1 oz. of butter, 1 small onion, 2 tablespoonfuls of 658. 637. INGREDIENTS.--A few slices of cold roast beef, 3 oz. of butter, 659. 638. INGREDIENTS.--1 cheek, salt and water, 4 or 5 onions, butter and 660. 639. INGREDIENTS.--Ox-feet, the yolk of 1 egg, bread crumbs, parsley, 661. 640. INGREDIENTS.--2 ox-tails, 1 onion, 3 cloves, 1 blade of mace, 1 662. 641. INGREDIENTS.--1 gallon of soft water, 3 lbs. of coarse salt, 6 oz. 663. 642. INGREDIENTS.--2 lbs. of lean beef, 1 tablespoonful of water, 1/4 664. 643. INGREDIENTS.--The remains of cold roast or boiled beef, 1/4 lb. of 665. 644. INGREDIENTS.--Rib of beef bones, 1 onion chopped fine, a few slices 666. 645. INGREDIENTS.--The remains of cold roast beef; to each pound of meat 667. 646. INGREDIENTS.--About 5 lbs. of the inside of the sirloin, 2 glasses 668. 647. INGREDIENTS.--The remains of cold roast or boiled beef, seasoning 669. 648. INGREDIENTS.--From 5 to 10 lbs. of rib of beef, sufficient brine to 670. 649. INGREDIENTS.--About 6 or 8 lbs. of the brisket of beef, 4 or 5 671. 650. INGREDIENTS.--2 lbs. of rump-steak, 1 egg, 1 tablespoonful of 672. 651. INGREDIENTS.--The remains of underdone cold roast beef, bread 673. 652. INGREDIENTS.--2 tails, 1-1/2 pint of stock, No. 105, salt and 674. 653. INGREDIENTS.--4 palates, sufficient gravy to cover them (No. 438), 675. 654. INGREDIENTS.--6 lbs. of salt, 2 lbs. of fine sugar, 3 oz. of 676. 655. INGREDIENTS.--For 14 lbs. of a round of beef allow 1-1/2 lb. of 677. 656. INGREDIENTS.--About 2 lbs. of cold roast beef, 6 onions, pepper, 678. 657. INGREDIENTS.--Beef, a little salt. 679. 658. INGREDIENTS.--1 or 2 ribs of beef. 680. 659. INGREDIENTS.--Beef, a little salt. 681. 660. INGREDIENTS.--1/2 round of beef, 4 oz. of sugar, 1 oz. of powdered 682. 661. INGREDIENTS.--10 lbs. of lean beef, 1 lb. of treacle, 1 oz. of 683. 662. INGREDIENTS.--To every lb. of suet allow 2 lbs. of lean beef; 684. 663. INGREDIENTS.--2 lbs. of rump-steak, forcemeat No. 417, pepper and 685. 664. INGREDIENTS.--A few slices of cold roast beef, 4 or 5 potatoes, a 686. 665. INGREDIENTS.--14 lbs. of the thick flank or rump of beef, 1/2 lb. 687. 666. INGREDIENTS.--About 2 lbs. of beef or rump steak, 3 onions, 2 688. 667. INGREDIENTS.--3 roots of celery, 1 pint of gravy, No. 436, 2 onions 689. 668. INGREDIENTS.--A few thick steaks of cold ribs or sirloin of beef, 2 690. 669. INGREDIENTS.--7 lbs. of a brisket of beef, vinegar and salt, 6 691. 670. INGREDIENTS.--1/2 rump of beef, sufficient stock to cover it (No. 692. 671. INGREDIENTS.--A shin of beef, 1 head of celery, 1 onion, a faggot 693. 672. INGREDIENTS.--1-1/2 lb. of rump-steak, 1 sheep's kidney, pepper and 694. 673. INGREDIENTS.--1 tongue, a bunch of savoury herbs, water. 695. 674. INGREDIENTS.--For a tongue of 7 lbs., 1 oz. of saltpetre, 1/2 oz. 696. 675. INGREDIENTS.--9 lbs. of salt, 8 oz. of sugar, 9 oz. of powdered 697. 676. INGREDIENTS.--6 oz. of salt, 2 oz. of bay-salt, 1 oz. of saltpetre, 698. 677. INGREDIENTS.--Tripe, onion sauce, No. 484, milk and water. 699. CHAPTER XIV. 700. 678. OF ALL WILD or DOMESTICATED ANIMALS, the sheep is, without 701. 679. THIS VALUABLE ANIMAL, of which England is estimated to maintain an 702. 680. THE GREAT OBJECT OF THE GRAZIER is to procure an animal that will 703. 681. THE MORE REMOVED FROM THE NATURE of the animal is the food on which 704. 682. NO OTHER ANIMAL, even of the same order, possesses in so remarkable 705. 683. THE DIFFERENCE IN THE QUALITY OF THE FLESH in various breeds is a 706. 684. THE NUMEROUS VARIETIES of sheep inhabiting the different regions of 707. 685. THE EFFECTS PRODUCED BY CHANGE OF CLIMATE, accident, and other 708. 686. THE SOUTH-DOWN, the LEICESTER, the BLACK-FACED, and the CHEVIOT. 709. 687. SOUTH-DOWNS.--It appears, as far as our investigation can trace the 710. 688. THE LEICESTER.--It was not till the year 1755 that Mr. Robert 711. 689. BLACK-FACED, on HEATH-BRED SHEEP.--This is the most hardy of all 712. 690. THE CHEVIOT.--From the earliest traditions, these hills in the 713. 691. THOUGH THE ROMNEY MARSHES, that wide tract of morass and lowland 714. 692. THE ROMNEY MARSH BREED is a large animal, deep, close, and compact, 715. 693. DIFFERENT NAMES HAVE BEEN GIVEN to sheep by their breeders, 716. 694. THE MODE OF SLAUGHTERING SHEEP is perhaps as humane and expeditious 717. 695. ALMOST EVERY LARGE CITY has a particular manner of cutting up, or, 718. 696. THE GENTLE AND TIMID DISPOSITION of the sheep, and its defenceless 719. 697. THE VALUE OF THE SHEEP seems to have been early understood by Adam 720. 698. THOUGH THE LAMBING SEASON IN THIS COUNTRY usually commences in 721. 699. FROM THE LARGE PROPORTION OF MOISTURE OR FLUIDS contained in the 722. 700. LAMB, in the early part of the season, however reared, is in 723. 701. IN THE PURCHASING OF LAMB FOR THE TABLE, there are certain signs by 724. 702. MODE OF CUTTING UP A SIDE OF LAMB IN LONDON.--1, 1. Ribs; 2. 725. CHAPTER XV. 726. 703. INGREDIENTS.--The remains of any joint of cold roast mutton, 1 or 2 727. 704. INGREDIENTS.--Breast of mutton, bread crumbs, 2 tablespoonfuls of 728. 705. INGREDIENTS.--Mutton, water, salt. 729. 706. INGREDIENTS.--A small leg of mutton, weighing 6 or 7 lbs., 730. 707. INGREDIENTS.--The chump end of a loin of mutton, buttered paper, 731. 708. INGREDIENTS.--1 small leg of mutton, 4 carrots, 3 onions, 1 faggot 732. 709. INGREDIENTS.--Breast of mutton, 2 onions, salt and pepper to taste, 733. 710. INGREDIENTS.--A few slices of cold mutton, tomato sauce, No. 529. 734. 711. INGREDIENTS.--Loin of mutton, pepper and salt, a small piece of 735. 712. INGREDIENTS.--1-1/2 lb. of leg, loin, or neck of mutton, 2 onions, 736. 713. INGREDIENTS.--The remains of any joint of cold mutton, 2 onions, 737. 714. INGREDIENTS.--The remains of cold loin or neck of mutton, 1 egg, 738. 715. INGREDIENTS.--1/2 lb. of cold mutton, 2 oz. of beef suet, pepper 739. 716. INGREDIENTS.--4 lbs. of the middle or best end of the neck of 740. 717. INGREDIENTS.--Breast or scrag of mutton, flour, pepper and salt to 741. 718. INGREDIENTS.--The remains of cold neck or loin of mutton, 2 oz. of 742. 719. INGREDIENTS.--The remains of cold roast shoulder or leg of mutton, 743. 720. INGREDIENTS.--About 1 lb. of underdone cold mutton, 2 lettuces, 1 744. 721. INGREDIENTS.--3 lbs. of the loin or neck of mutton, 5 lbs. of 745. 722. INGREDIENTS.--2 or 3 lbs. of the breast of mutton, 1-1/2 pint of 746. 723. INGREDIENTS.--About 3 lbs. of the neck of mutton, clarified butter, 747. 724. INGREDIENTS.--Sheep kidneys, pepper and salt to taste. 748. 725. INGREDIENTS.--Kidneys, butter, pepper and salt to taste. 749. 726. INGREDIENTS.--Haunch of mutton, a little salt, flour. 750. 727. INGREDIENTS.--Leg of mutton, a little salt. 751. 728. INGREDIENTS.--Loin of mutton, a little salt. 752. 729. INGREDIENTS.--About 6 lbs. of a loin of mutton, 1/2 teaspoonful of 753. 730. INGREDIENTS.--4 lbs. of the middle, or best end of the neck of 754. 731. INGREDIENTS.--A few slices of a cold leg or loin of mutton, salt 755. 732. INGREDIENTS.--About 3 lbs. of the best end of the neck of mutton, 756. 733. INGREDIENTS.--The remains of a cold leg, loin, or neck of mutton, 757. 734. INGREDIENTS.--2 lbs. of the neck or loin of mutton, weighed after 758. 735. INGREDIENTS.--About 2 lbs. of the chump end of the loin of mutton, 759. 736. INGREDIENTS.--The remains of a cold neck or loin of mutton, 2 oz. 760. 737. INGREDIENTS.--Neck of mutton; a little salt. 761. 738. INGREDIENTS.--Saddle of mutton; a little salt. 762. 739. INGREDIENTS.--Shoulder of mutton; a little salt. 763. 740. INGREDIENTS.--6 sheep's brains, vinegar, salt, a few slices of 764. 741. INGREDIENTS.--12 feet, 1/4 lb. of beef or mutton suet, 2 onions, 1 765. 742. INGREDIENTS.--1 sheep's head, sufficient water to cover it, 3 766. 743. INGREDIENTS.--6 oz. of flour, 1 pint of milk, 3 eggs, butter, a few 767. 744. INGREDIENTS.--1 breast of lamb, a few slices of bacon, 1/4 pint of 768. 745. INGREDIENTS.--1 breast of lamb, pepper and salt to taste, 769. 746. INGREDIENTS.--Loin of lamb, pepper and salt to taste. 770. 747. INGREDIENTS.--8 cutlets, egg and bread crumbs, salt and pepper to 771. 748. INGREDIENTS.--1 lb. of lamb's fry, 3 pints of water, egg and bread 772. 749. INGREDIENTS.--The remains of a cold shoulder of lamb, pepper and 773. 750. INGREDIENTS.--Lamb, a little salt. 774. 751. INGREDIENTS.--Leg of lamb, Béchamel sauce, No. 367. 775. 752. INGREDIENTS.--Lamb, a little salt. 776. 753. INGREDIENTS.--1 loin of lamb, a few slices of bacon, 1 bunch of 777. 754. INGREDIENTS.--Lamb; a little salt. 778. 755. INGREDIENTS.--Lamb; a little salt. 779. 756. INGREDIENTS.--Shoulder of lamb, forcemeat No. 417, trimmings of 780. 757. INGREDIENTS.--2 or 3 sweetbreads, 1/2 pint of veal stock, white 781. 758. INGREDIENTS.--Sweetbreads, egg and bread crumbs, 1/2 pint of gravy, 782. 759. A deep cut should, in the first place, be made quite down to the 783. 760. This homely, but capital English joint, is almost invariably served 784. 761. There is one point in connection with carving a loin of mutton 785. 762. Although we have heard, at various intervals, growlings expressed 786. 763. This is a joint not difficult to carve. The knife should be drawn 787. 764. We always think that a good and practised carver delights in the 788. CHAPTER XVI. 789. 765. THE HOG belongs to the order _Mammalia_, the genus _Sus scrofa_, 790. 766. FROM THE NUMBER AND POSITION OF THE TEETH, physiologists are 791. 767. THUS THE PIG TRIBE, though not a ruminating mammal, as might be 792. 768. THOUGH THE HOOF IN THE HOG is, as a general rule, cloven, there are 793. 769. WHATEVER DIFFERENCE IN ITS PHYSICAL NATURE, climate and soil may 794. 770. IN THE MOSAICAL LAW, the pig is condemned as an unclean beast, and 795. 771. SETTING HIS COARSE FEEDING AND SLOVENLY HABITS OUT OF THE QUESTION, 796. 772. FROM THE GROSSNESS OF HIS FEEDING, the large amount of aliment he 797. 773. TO COUNTERACT THE CONSEQUENCE OF A VIOLATION OF THE PHYSICAL LAWS, 798. 774. IT IS A REMARKABLE FACT that, though every one who keeps a pig 799. 775. THOUGH SUBJECT TO SO MANY DISEASES, no domestic animal is more 800. 776. WE HAVE ALREADY SAID that no other animal yields man so _many_ 801. 777. THOUGH DESTITUTE OF THE HIDE, HORNS, AND HOOFS, constituting the 802. 778. OF THE NUMEROUS VARIETIES OF THE DOMESTICATED HOG, the following 803. 779. THE GREAT QUALITY FIRST SOUGHT FOR IN A HOG is a capacious stomach, 804. 780. THE CHIEF POINTS SOUGHT FOR IN THE CHOICE OF A HOG are breadth of 805. 781. THE BERKSHIRE PIG IS THE BEST KNOWN AND MOST ESTEEMED of all our 806. 782. NEXT TO THE FORMER, THE ESSEX takes place in public estimation, 807. 783. THE YORKSHIRE, CALLED ALSO THE OLD LINCOLNSHIRE, was at one time 808. 784. THOUGH ALMOST EVERY COUNTRY IN ENGLAND can boast some local variety 809. 785. THERE IS NO VARIETY OF THIS USEFUL ANIMAL that presents such 810. 786. WHEN JUDICIOUSLY FED ON VEGETABLE DIET, and this obese tendency 811. 787. THE WILD BOAR is a much more cleanly and sagacious animal than the 812. 788. THERE ARE TWO POINTS to be taken into consideration by all breeders 813. 789. THE ESTIMATED NUMBER OF PIGS IN GREAT BRITAIN is supposed to exceed 814. 790. THE BEST AND MOST HUMANE MODE OF KILLING ALL LARGE HOGS is to 815. 791. IN THE COUNTRY, where for ordinary consumption the pork killed for 816. 792. IN FRESH PORK, the leg is the most economical family joint, and the 817. 793. COMPARATIVELY SPEAKING, very little difference exists between the 818. 794. PORK, TO BE PRESERVED, is cured in several ways,--either by 819. 795. THE PRACTICE IN VOGUE FORMERLY in this country was to cut out the 820. 1. The leg. 821. 4. The hand. 822. 6. The cheek. 823. CHAPTER XVII. 824. 796. INGREDIENTS.--The remains of cold roast loin of pork, 1 oz. of 825. 797. INGREDIENTS.--Loin of pork, pepper and salt to taste. 826. 798. INGREDIENTS.--Loin or fore-loin, of pork, egg and bread crumbs, 827. 799. INGREDIENTS.--2 lbs. of cold roast pork, pepper and salt to taste, 828. 800. INGREDIENTS.--Leg of pork, a little oil for stuffing. (See Recipe 829. 504. Brush the joint over with a little salad-oil (this makes the 830. 801. INGREDIENTS.--The remains of cold roast pork, 2 onions, 1 831. 802. INGREDIENTS.--Bacon; eggs. 832. 803. Before purchasing bacon, ascertain that it is perfectly free from 833. 804. INGREDIENTS.--Bacon; water. 834. 805. INGREDIENTS.--1-1/2 lb. of coarse sugar, 1-1/2 lb. of bay-salt, 6 835. 806. THE TWO SIDES THAT REMAIN, and which are called flitches, are to be 836. 807. THE PLACE FOR SALTING SHOULD, like a dairy, always be cool, but 837. 808. To KEEP THE BACON SWEET AND GOOD, and free from hoppers, sift fine 838. 809. FOR SIMPLE GENERAL RULES; these may be safely taken as a guide; and 839. 810. INGREDIENTS.--Ham; a common crust. 840. 811. INGREDIENTS.--Ham, water, glaze or raspings. 841. 812. INGREDIENTS.--Vinegar and water, 2 heads of celery, 2 turnips, 3 842. 813. INGREDIENTS.--Ham; eggs. 843. 814. INGREDIENTS.--To 4 lbs. of lean ham allow 1 lb. of fat, 2 844. 815. INGREDIENTS.--To 2 lbs. of lean ham allow 1/2 lb. of fat, 1 845. 816. INGREDIENTS.--For 2 hams weighing about 16 or 18 lbs. each, allow 1 846. 817. INGREDIENTS.--2 lbs. of treacle, 1/2 lb. of saltpetre, 1 lb. of 847. 818. INGREDIENTS.--3 lbs. of common salt, 3 lbs. of coarse sugar, 1 lb. 848. 819. INGREDIENTS.--To a ham from 10 to 12 lbs., allow 1 lb. of coarse 849. 820. Take an old hogshead, stop up all the crevices, and fix a place to 850. 821. INGREDIENTS.--To every 14 lbs. of meat, allow 2 oz. of saltpetre, 2 851. 822. The carcass of the hog, after hanging over-night to cool, is laid 852. 823. INGREDIENTS.--1 pig's face; salt. For brine, 1 gallon of spring 853. 824. INGREDIENTS.--1-1/2 lb. of pig's fry, 2 onions, a few sage-leaves, 854. 825. Melt the inner fat of the pig, by putting it in a stone jar, and 855. 826. INGREDIENTS.--Leg of pork; salt. 856. 827. INGREDIENTS.--Pork; a little powdered sage. 857. 828. INGREDIENTS.--Bacon and larding-needle. 858. 829. INGREDIENTS.--Pork; a little salt. 859. 830. INGREDIENTS.--Salt, 4 oz. of saltpetre, 2 oz. of bay-salt, 4 oz. of 860. 831. INGREDIENTS.--The liver and lights of a pig, 6 or 7 slices of 861. 832. INGREDIENTS.--A thin slice of bacon, 1 onion, 1 blade of mace, 6 862. 833. INGREDIENTS.--1/4 lb. of saltpetre; salt. 863. 834. INGREDIENTS.--Pork; water. 864. 835. INGREDIENTS.--For the crust, 5 lbs. of lard to 14 lbs. of flour, 865. 836. INGREDIENTS.--2 lbs. of flour, 1/2 lb. of butter, 1/2 lb. of mutton 866. 837. INGREDIENTS.--1 lb. of pork, fat and lean, without skin or gristle; 867. 838. INGREDIENTS.--Sausages; a small piece of butter. 868. 839. INGREDIENTS.--To every lb. of lean pork, add 3/4 lb. of fat bacon, 869. 840. Put the pig into cold water directly it is killed; let it remain 870. 841. INGREDIENTS.--Pig, 6 oz. of bread crumbs, 16 sage-leaves, pepper 871. 842. A sucking-pig seems, at first sight, rather an elaborate dish, or 872. 843. In cutting a ham, the carver must be guided according as he desires 873. 844. This joint, which is such a favourite one with many people, is easy 874. CHAPTER XVIII. 875. 845. ANY REMARKS MADE ON THE CALF OR THE LAMB must naturally be in a 876. 846. UNDER THE ARTIFICIAL SYSTEM adopted in the rearing of domestic 877. 847. THE COW GOES WITH YOUNG FOR NINE MONTHS, and the affection and 878. 848. IN A STATE OF NATURE, the cow, like the deer, hides her young in 879. 849. IN SOME COUNTRIES, to please the epicurean taste of vitiated 880. 850. THE WEANING OF CALVES is a process that requires a great amount of 881. 851. IT IS SOMETIMES A MATTER OF CONSIDERABLE TROUBLE to induce the 882. 852. AS THE CALF PROGRESSES TOWARDS HIS TENTH WEEK, his diet requires to 883. 853. THERE WAS NO SPECIES OF SLAUGHTERING practised in this country so 884. 854. THE MANNER OF CUTTING UP VEAL for the English market is to divide 885. 2. The chump, consisting of the rump 886. 4. The hock, or hind knuckle. 887. 855. THE SEVERAL PARTS OF A MODERATELY-SIZED WELL-FED CALF, about eight 888. CHAPTER XIX. 889. 856. INGREDIENTS.--1/2 lb. of cold roast veal, a few slices of bacon, 1 890. 857. INGREDIENTS.--Veal; a little flour. 891. 858. INGREDIENTS.--Breast of veal, 2 oz. of butter, a bunch of savoury 892. 859. INGREDIENTS.--A few slices of cold roast veal, a few slices of cold 893. 860. INGREDIENTS.--2 calf's feet, 2 slices of bacon, 2 oz. of butter, 2 894. 861. INGREDIENTS.--A set of calf's feet; for the batter allow for each 895. 862. INGREDIENTS.--A calf's head, 4 tablespoonfuls of minced parsley, 4 896. 863. INGREDIENTS.--The remains of a boiled calf's head, 1-1/2 pint of 897. 864. INGREDIENTS.--The remains of a cold calf's head, rather more than 898. 865. INGREDIENTS.--The remains of cold roast veal, 4 onions, 2 apples 899. 866. INGREDIENTS.--About 3 lbs. of the prime part of the leg of veal, 900. 867. INGREDIENTS.--Neck of veal, salt and pepper to taste, the yolk of 1 901. 868. INGREDIENTS.--2 or 3 lbs. of veal cutlets, egg and bread crumbs, 2 902. 869. INGREDIENTS.--2 to 3 lbs. of the loin or neck of veal, 10 or 12 903. 870. INGREDIENTS.--The remains of cold roast veal, a little butter, 904. 871. INGREDIENTS.--The remains of cold roast veal, 1/2 teaspoonful of 905. 872. INGREDIENTS.--Veal, forcemeat No. 417, melted butter. 906. 873. INGREDIENTS.--A small fillet of veal, forcemeat No. 417, thickening 907. 874. INGREDIENTS.--A piece of the fat side of a leg of veal (about 3 908. 875. INGREDIENTS.--The best end of a neck of veal (about 2-1/2 lbs.), 909. 876. INGREDIENTS.--Calf's head, boiling water, bread crumbs, 1 large 910. 877. INGREDIENTS.--Calf's head, water, a little salt, 4 tablespoonfuls 911. 878. INGREDIENTS.--The remains of a cold boiled calf's head, 1 quart of 912. 879. INGREDIENTS.--About 2 lbs. of the prime part of the leg of veal, a 913. 880. INGREDIENTS.--A calf's liver, flour, a bunch of savoury herbs, 914. 881. INGREDIENTS.--2 or 3 lbs. of liver, bacon, pepper and salt to 915. 882. INGREDIENTS.--A calf's liver, vinegar, 1 onion, 3 or 4 sprigs of 916. 883. INGREDIENTS.--A small fillet of veal, 1 pint of Béchamel sauce No. 917. 884. INGREDIENTS.--Knuckle of veal, pepper and salt to taste, flour, 1 918. 885. INGREDIENTS.--Knuckle of veal, 1 onion, 2 blades of mace, 1 919. 886. INGREDIENTS.--Veal; melted butter. 920. 887. INGREDIENTS.--Loin of veal, 1/2 teaspoonful of minced lemon-peel, 921. 888. INGREDIENTS.--The chump end of a loin of veal, forcemeat No. 417, a 922. 889. INGREDIENTS.--The remains of a fillet of veal, 1 pint of Béchamel 923. 890. INGREDIENTS.--The remains of cold roast fillet or loin of veal, 924. 891. INGREDIENTS.--3/4 lb. of minced cold roast veal, 3 oz. of ham, 1 925. 892. INGREDIENTS.--3/4 lb. of cold roast veal, a small slice of bacon, 926. 893. INGREDIENTS.--The best end of the neck of veal (from 3 to 4 lbs.), 927. 894. INGREDIENTS.--Veal, melted butter, forcemeat balls. 928. 895. INGREDIENTS.--A few thin slices of cold fillet of veal, a few thin 929. 896. INGREDIENTS.--Cold roast veal, a few slices of cold ham, 1 egg 930. 897. INGREDIENTS.--2 lbs. of veal cutlets, 1 or 2 slices of lean bacon 931. 898. INGREDIENTS.--2 lbs. of veal cutlets, 1/2 lb. of boiled ham, 2 932. 899. INGREDIENTS.--To every lb. of veal allow 1/4 lb. of ham, cayenne 933. 900. INGREDIENTS.--The remains of cold veal, 1 oz. of butter, 1/2 pint 934. 901. INGREDIENTS.--A few slices of cold roast veal, a few slices of ham 935. 902. INGREDIENTS.--The remains of a cold fillet of veal, egg and bread 936. 903. INGREDIENTS.--A shoulder of veal, a few slices of ham or bacon, 937. 904. INGREDIENTS.--Equal quantities of fat bacon and lean veal; to every 938. 905. INGREDIENTS.--3 or 4 lbs. of the loin or neck of veal, 15 young 939. 906. INGREDIENTS.--3 sweetbreads, egg and bread crumbs, oiled butter, 3 940. 907. INGREDIENTS.--3 sweetbreads, egg and bread crumbs, 1/4 lb. of 941. 908. INGREDIENTS.--3 sweetbreads, 1 pint of white stock No. 107, 942. 909. INGREDIENTS.--The gristles from 2 breasts of veal, stock No. 107, 1 943. 910. INGREDIENTS.--The gristles from 2 breasts of veal, stock No. 107, 1 944. 911. INGREDIENTS.--Half a calf's head, or the remains of a cold boiled 945. 912. The carving of a breast of veal is not dissimilar to that of a 946. 913. This is not altogether the most easy-looking dish to cut when it is 947. 914. The carving of this joint is similar to that of a round of beef. 948. 915. The engraving, showing the dotted line from 1 to 2, sufficiently 949. 916. As is the case with a loin of mutton, the careful jointing of a 950. CHAPTER XX. 951. 917. THE DIVISIONS OF BIRDS are founded principally on their habits of 952. 918. THE MECHANISM WHICH ENABLES BIRDS to wing their course through the 953. 919. IN THE CONSTRUCTION OF THE EYES of birds, there is a peculiarity 954. 920. AMONGST THE MANY PECULIARITIES IN THE CONSTRUCTION OF BIRDS, not 955. 921. BIRDS ARE DISTRIBUTED OVER EVERY PART OF THE GLOBE, being found in 956. 922. IF THE BEAUTY OF BIRDS were not a recommendation to their being 957. 923. IN REFERENCE TO THE FOOD OF BIRDS, we find that it varies, as it 958. 924. ALL BIRDS BEING OVIPAROUS, the eggs which they produce after the 959. 925. BIRDS HOWEVER, DO NOT LAY EGGS before they have some place to put 960. CHAPTER XXI. 961. 926. INGREDIENTS.--2 chickens; seasoning to taste of salt, white pepper, 962. 927. INGREDIENTS.--The remains of cold roast or boiled fowl, fried 963. 928. INGREDIENTS.--The remains of cold roast chicken or fowl; to every 964. 929. INGREDIENTS.--2 small fowls or 1 large one, white pepper and salt 965. 930. INGREDIENTS.--The remains of cold roast chicken; to every lb. of 966. 931. INGREDIENTS.--The remains of cold roast or boiled chicken, 2 967. 932. INGREDIENTS.--The remains of cold roast duck, rather more than 1 968. 933. INGREDIENTS.--1 large duck, pepper and salt to taste, good beef 969. 934. INGREDIENTS.--A couple of ducks; sage-and-onion stuffing No. 504; a 970. 935. INGREDIENTS.--The remains of cold roast duck, 2 oz. of butter, 3 or 971. 936. INGREDIENTS.--The remains of cold roast duck, 1/2 pint of good 972. 937. INGREDIENTS.--The remains of cold roast duck, 1/2 pint of good 973. 938. INGREDIENTS.--A pair of fowls; water. 974. 939. INGREDIENTS.--A large fowl, seasoning, to taste, of pepper and 975. 940. INGREDIENTS.--1 fowl, mutton broth, 2 onions, 2 small blades of 976. 941. INGREDIENTS.--1 fowl, 2 oz. of butter, 3 onions sliced, 1 pint of 977. 942. INGREDIENTS.--The remains of cold roast fowls, 2 large onions, 1 978. 943. INGREDIENTS.--A pair of fowls, 1 pint of Béchamel, No, 367, a few 979. 944. INGREDIENTS.--1 young fowl, 3 dozen oysters, the yolks of 2 eggs, 980. 945. INGREDIENTS.--2 small fowls or 1 large one, 3 oz. of butter, a 981. 946. INGREDIENTS.--The remains of cold roast fowl, 1 strip of 982. 947. INGREDIENTS.--The remains of cold roast fowls, vinegar, salt and 983. 948. INGREDIENTS.--The remains of cold roast fowl, vinegar, salt and 984. 949. INGREDIENTS.--1 large fowl, 4 tablespoonfuls of salad oil, 1 985. 950. INGREDIENTS.--The remains of cold roast fowl, 6 tablespoonfuls of 986. 951. INGREDIENTS.--The remains of cold roast fowls, 3 shalots, 2 blades 987. 952. INGREDIENTS.--A pair of fowls; a little flour. 988. 953. INGREDIENTS.--1/4 lb. of rice, 1 quart of stock or broth, 3 oz. of 989. 954. INGREDIENTS.--3 or 4 shalots, 1 oz. of butter, 1 teaspoonful of 990. 955. INGREDIENTS.--The remains of cold roast fowl, 1 pint of water, 1 991. 956. INGREDIENTS.--The remains of cold roast fowl, 2 hard-boiled eggs, 992. 958. INGREDIENTS.--The remains of cold roast or boiled fowl, 1/2 993. 959. INGREDIENTS.--The remains of cold roast fowl, 3 or 4 sliced onions, 994. 960. INGREDIENTS.--The remains of cold roast fowl, 2 oz. of butter, 995. 961. INGREDIENTS.--The remains of cold roast fowls, 1 pint of Béchamel 996. 962. INGREDIENTS.--A cold roast fowl, Mayonnaise sauce No. 468, 4 or 5 997. 963. INGREDIENTS.--1 lb. of rice, 2 oz. of butter, a fowl, 2 quarts of 998. 964. INGREDIENTS.--A fowl, a large bunch of water-cresses, 3 999. 965. INGREDIENTS.--A large fowl, forcemeat No. 417, a little flour. 1000. 966. INGREDIENTS.--A set of duck or goose giblets, 1 lb. of rump-steak, 1001. 967. INGREDIENTS.--The remains of cold roast goose, 2 onions, 2 oz. of 1002. 968. INGREDIENTS.--Goose, 4 large onions, 10 sage-leaves, 1/4 lb. of 1003. 969. INGREDIENTS.--Goose, 3 oz. of butter, pepper and salt to taste. 1004. 970. INGREDIENTS.--A Guinea-fowl, lardoons, flour, and salt. 1005. 971. INGREDIENTS.--A few thin slices of beef, the same of bacon, 9 1006. 972. INGREDIENTS.--Larks, egg and bread crumbs, fresh butter. 1007. 973. INGREDIENTS.--Pigeons, 3 oz. of butter, pepper and salt to taste. 1008. 974. INGREDIENTS.--Pigeons, 3 oz. of butter, pepper and salt to taste. 1009. 975. INGREDIENTS.--1-1/2 lb. of rump-steak, 2 or 3 pigeons, 3 slices of 1010. 976. INGREDIENTS.--6 pigeons, a few slices of bacon, 3 oz. of butter, 2 1011. 977. INGREDIENTS.--Rabbit; water. 1012. 978. INGREDIENTS.--1 rabbit, 2 oz. of butter, 3 onions, 1 pint of stock 1013. 979. INGREDIENTS.--1 rabbit, flour, dripping, 1 oz. of butter, 1 1014. 980. INGREDIENTS.--1 rabbit, 1/4 lb. of butter, salt and pepper to 1015. 981. INGREDIENTS.--1 rabbit, a few slices of ham, salt and white pepper 1016. 982. INGREDIENTS.--1 rabbit, 3 teaspoonfuls of flour, 3 sliced onions, 2 1017. 983. INGREDIENTS.--1 rabbit, forcemeat No. 417, buttered paper, 1018. 984. INGREDIENTS.--1 rabbit, 2 large onions, 6 cloves, 1 small 1019. 985. INGREDIENTS.--1 rabbit, a few strips of bacon, rather more than 1 1020. 986. INGREDIENTS.--Turkey; forcemeat No. 417. 1021. 987. INGREDIENTS.--The remains of cold turkey; to every 1/2 lb. of meat 1022. 988. INGREDIENTS.--The remains of cold roast or boiled turkey; a strip 1023. 989. INGREDIENTS.--The remains of cold roast turkey, 1 onion, pepper and 1024. 990. INGREDIENTS.--Turkey; forcemeat No. 417. 1025. 991. INGREDIENTS.--Turkey poult; butter. 1026. 992. After the fowl has been drawn and singed, wipe it inside and out 1027. 993. A turkey is boned exactly in the same manner; but as it requires a 1028. 994. Cut through the skin down the centre of the back, and raise the 1029. 995. First carve them entirely into joints, then remove the bones, 1030. 996. INGREDIENTS.--Wheatears; fresh butter. 1031. 997. THE GUINEA-PIG.--This common hutch-companion of the rabbit, 1032. 998. THE CYGNET.--The Cygnet, or the young Swan, was formerly 1033. 999. No dishes require so much knowledge and skill in their carving as 1034. 1000. This will not be found a very difficult member of the poultry 1035. 1001. Generally speaking, it is not necessary so completely to cut up a 1036. 1002. It would not be fair to say that this dish bodes a great deal of 1037. 1003. A very straightforward plan is adopted in carving a pigeon: the 1038. 1004. In carving a boiled rabbit, let the knife be drawn on each side of 1039. 1005. A noble dish is a turkey, roast or boiled. A Christmas dinner, 1040. CHAPTER XXII. 1041. 1006. THE COMMON LAW OF ENGLAND has a maxim, that goods, in which no 1042. 1007. THE OBJECT OF THESE LAWS, however, is not wholly confined to the 1043. 1008. THE EXERCISE OR DIVERSION OF PURSUING FOUR-FOOTED BEASTS OF GAME 1044. 1009. IN PURSUING FOUR-FOOTED BEASTS, such as deer, boars, and hares, 1045. 1010. THE THEMES WHICH FORM THE MINSTRELSY OF THE EARLIEST AGES, either 1046. 1011. ALTHOUGH THE ANCIENT BRITONS FOLLOWED HUNTING, however, they did 1047. 1012. NOR WAS EDWARD the only English sovereign who delighted in the 1048. 1013. THAT HUNTING HAS IN MANY INSTANCES BEEN CARRIED TO AN EXCESS is 1049. 1014. DEER AND HARES may be esteemed as the only four-footed animals now 1050. 1015. THE ART OF TAKING OR KILLING BIRDS is called "fowling," and is 1051. 1016. FEATHERED GAME HAVE FROM TIME IMMEMORIAL given gratification to 1052. 1017. THE HERON WAS HUNTED BY THE HAWK, and the sport of hawking is 1053. 1018. AS THE INEVITABLE RESULT OF SOCIAL PROGRESS is, at least to limit, 1054. CHAPTER XXIII. 1055. 1019. INGREDIENTS.--Black-cock, butter, toast. 1056. 1020. INGREDIENTS.--The remains of cold roast wild duck, 1 pint of good 1057. 1021. INGREDIENTS.--2 wild ducks, 4 shalots, 1 pint of stock No. 105, 1 1058. 1022. INGREDIENTS.--Wild duck, flour, butter. 1059. 1023. INGREDIENTS.--The remains of cold game, 1 onion stuck with 3 1060. 1024. INGREDIENTS.--Grouse; cayenne, salt, and pepper to taste; 1 lb. of 1061. 1025. INGREDIENTS.--Grouse, butter, a thick slice of toasted bread. 1062. 1026. INGREDIENTS.--8 eggs, butter, fresh salad, 1 or 2 grouse; for the 1063. 1027. INGREDIENTS.--Hare, forcemeat No. 417, a little milk, butter. 1064. 1028. INGREDIENTS.--1 hare, a few slices of bacon, a large bunch of 1065. 1029. INGREDIENTS.--The leg and shoulders of a roast hare, cayenne and 1066. 1030. INGREDIENTS.--The remains of cold roast hare, 1 blade of pounded 1067. 1031. INGREDIENTS.--1 hare, 1-1/2 lb. of gravy beef, 1/2 lb. of butter, 1068. 1032. INGREDIENTS.--1 hare, a bunch of sweet herbs, 2 onions, each stuck 1069. 1033. INGREDIENTS.--3 or 4 birds, butter, fried bread crumbs. 1070. 1034. INGREDIENTS.--2 leverets, butter, flour. 1071. 1035. INGREDIENTS.--3 partridges, salt and cayenne to taste, a small 1072. 1036. INGREDIENTS.--3 partridges, pepper and salt to taste, 1 1073. 1037. INGREDIENTS.--Partridges; seasoning to taste of mace, allspice 1074. 1038. INGREDIENTS.--3 young partridges, 3 shalots, a slice of lean ham, 1075. 1039. INGREDIENTS.--Partridge; butter. 1076. 1040. INGREDIENTS.--2 or 3 pheasants, egg and bread crumbs, cayenne and 1077. 1041. INGREDIENTS.--Pheasant, flour, butter. 1078. 1042. When the pheasant is in good condition to be cooked (_see_ No. 1079. 1043. INGREDIENTS.--1 pheasant, a little lard, egg and bread crumbs, 1080. 1044. INGREDIENTS.--3 plovers, butter, flour, toasted bread. 1081. 1045. INGREDIENTS.--2 or 3 birds; butter, flour, fried bread crumbs. 1082. 1046. INGREDIENTS.--Quails, butter, toast. 1083. 1047. INGREDIENTS.--Snipes, butter, flour, toast. 1084. 1048. INGREDIENTS.--Teal, butter, a little flour. 1085. 1049. INGREDIENTS.--Venison, coarse flour-and-water paste, a little 1086. 1050. INGREDIENTS.--The remains of roast venison, its own or mutton 1087. 1051. INGREDIENTS.--A shoulder of venison, a few slices of mutton fat, 2 1088. 1052. INGREDIENTS.--Widgeons, a little flour, butter. 1089. 1053. INGREDIENTS.--Woodcocks; butter, flour, toast. 1090. 1054. Skilful carving of game undoubtedly adds to the pleasure of the 1091. 1055. As game is almost universally served as a dainty, and not as a 1092. 1056. The "Grand Carver" of olden times, a functionary of no ordinary 1093. 1057. There are several ways of carving this most familiar game bird. 1094. 1058. GROUSE may be carved in the way first described in carving 1095. 1059. Fixing the fork in the breast, let the carver cut slices from it 1096. 1060. One of these small but delicious birds may be given, whole, to a 1097. 1061. Here is a grand dish for a knight of the carving-knife to exercise 1098. 1062. This bird, like a partridge, may be carved by cutting it exactly 1099. 1063. LANDRAIL, being trussed like Snipe, with the exception of its 1100. 1064. PTARMIGAN, being of much the same size, and trussed in the same 1101. 1065. QUAILS, being trussed and served like Woodcock, may be similarly 1102. 1066. PLOVERS may be carved like Quails or Woodcock, being trussed and 1103. 1067. TEAL, being of the same character as Widgeon and Wild Duck, may be 1104. 1068. WIDGEON may be carved in the same way as described in regard to 1105. CHAPTER XXIV. 1106. 1069. "THE ANIMAL AND VEGETABLE KINGDOMS," says Hogg, in his Natural 1107. 1070. WHILST IT IS DIFFICULT TO DETERMINE where the animal begins and 1108. 1071. IN THE VICINITY OF LICHENS, THE MUSCI, OR MOSSES, are generally to 1109. 1072. WHEN NATURE HAS FOUND A SOIL, her next care is to perfect the 1110. 1073. BIRDS, AS WELL AS QUADRUPEDS, are likewise the means of dispersing 1111. 1074. Some of the acorns planted by the squirrel of Monmouthshire may be 1112. 1075. Considering the great endurance of these trees, we are necessarily 1113. 1076. Besides the cellular tissue, there is what is called a vascular 1114. 1077. In the vascular system of a plant, we at once see the great 1115. 1078. THE ROOT AND THE STEM NOW DEMAND A SLIGHT NOTICE. The former is 1116. 1079. IN ACCORDANCE WITH THE PLAN OF THIS WORK, special notices of 1117. CHAPTER XXV. 1118. 1080. INGREDIENTS.--To each 1/2 gallon of water, allow 1 heaped 1119. 1081. INGREDIENTS.--5 or 6 artichokes, salt and water: for the 1120. 1082. INGREDIENTS.--5 or 6 artichokes; to each 1/2 gallon of water allow 1121. 1083. INGREDIENTS.--4 or 6 artichokes, salt and butter, about 1/2 pint 1122. 1084. INGREDIENTS.--To each 1 gallon of water allow 1 heaped 1123. 1085. INGREDIENTS.--To each 1 gallon of water allow 1 oz. of salt; 15 or 1124. 1086. INGREDIENTS.--12 to 15 artichokes, 12 to 15 Brussels sprouts, 1/2 1125. 1087. INGREDIENTS.--To each 1/2 gallon of water allow 1 heaped 1126. 1088. INGREDIENTS.--100 heads of asparagus, 2 oz. of butter, a small 1127. 1089. INGREDIENTS.--1/2 pint of asparagus peas, 4 eggs, 2 tablespoonfuls 1128. 1090. INGREDIENTS.--To each 1/2 gallon of water allow 1 heaped 1129. 1091. INGREDIENTS.--A quart of French beans, 3 oz. of fresh butter, 1130. 1092. INGREDIENTS.--To each 1/2 gallon of water, allow 1 heaped 1131. 1093. INGREDIENTS.--2 pints of broad beans, 1/2 pint of stock or broth, 1132. 1094. INGREDIENTS,--Beetroot; boiling water. 1133. 1095. INGREDIENTS.--To each 1/2 gallon of water allow 1 heaped 1134. 1096. INGREDIENTS.--To each 1/2 gallon of water allow 1 heaped 1135. 1097. INGREDIENTS.--To each 1/2 gallon of water allow 1 heaped 1136. 1098. INGREDIENTS.--To each 1/2 gallon of water allow 1 heaped 1137. 1099. INGREDIENTS.--1 red cabbage, a small slice of ham, 1/2 oz. of 1138. 1100. INGREDIENTS.--To each 1/2 gallon of water, allow 1 heaped 1139. 1101. INGREDIENTS.--8 large carrots, 3 oz. of butter, salt to taste, a 1140. 1102. INGREDIENTS.--7 or 8 large carrots, 1 teacupful of broth, pepper 1141. 1103. INGREDIENTS.--5 or 6 large carrots, a large lump of sugar, 1 pint 1142. 1104. INGREDIENTS.--To each 1/2 gallon of water allow 1 heaped 1143. 1105. INGREDIENTS.--3 cauliflowers, 1/2 pint of sauce blanche, or French 1144. 1106. INGREDIENTS.--2 or 3 cauliflowers, rather more than 1/2 pint of 1145. 1107. With a good heart, and nicely blanched, this vegetable is 1146. 1108. INGREDIENTS.--6 heads of celery; to each 1/2 gallon of water allow 1147. 1109. INGREDIENTS.--6 heads of celery, 1 oz. of butter; to each 1/2 1148. 1110. INGREDIENTS.--6 heads of celery, 1/2 pint of white stock or weak 1149. 1111. INGREDIENTS.--3 tablespoonfuls of salad-oil, 4 tablespoonfuls of 1150. 1112. INGREDIENTS.--2 or 3 cucumbers, salt and vinegar, 2 oz. of butter, 1151. 1113. INGREDIENTS.--2 or 3 cucumbers, pepper and salt to taste, flour, 1152. 1114. INGREDIENTS.--3 large cucumbers, flour, butter, rather more than 1153. 1115. INGREDIENTS.--6 cucumbers, 3 moderate-sized onions, not quite 1 1154. 1116. This vegetable, so beautiful in appearance, makes an excellent 1155. 1117. INGREDIENTS.--6 heads of endive, salt and water, 1 pint of broth, 1156. 1118. INGREDIENTS.--6 heads of endive, 1 pint of broth, 3 oz. of fresh 1157. 1119. INGREDIENTS.--1 quart of white haricot beans, 2 quarts of soft 1158. 1120. INGREDIENTS.--1 quart of white haricot beans, 1/4 lb. of fresh 1159. 1121. INGREDIENTS.--1 quart of white haricot beans, 4 middling-sized 1160. 1122. This root, scraped, is always served with hot roast beef, and is 1161. 1123. These form one of the principal ingredients to summer salads; 1162. 1124. INGREDIENTS.--16 to 20 mushroom-flaps, butter, pepper to taste. 1163. 1125. INGREDIENTS.--Mushroom-flaps, pepper and salt to taste, butter, 1164. 1126. INGREDIENTS.--To each quart of mushrooms, allow 3 oz. of butter, 1165. 1127. INGREDIENTS.--1 pint mushroom-buttons, 3 oz. of fresh butter, 1166. 1128. INGREDIENTS.--1 pint of mushroom-buttons, 1 pint of brown gravy 1167. 1129. INGREDIENTS.--4 or 5 Spanish onions, salt, and water. 1168. 1130. INGREDIENTS.--1/2 lb. of onions, 1/3 pint of water, 1/2 lb. of 1169. 1132. INGREDIENTS.--Parsnips; to each gallon of water allow 1 heaped 1170. 1133. INGREDIENTS.--Green peas; to each 1/2 gallon of water allow 1 1171. 1134. INGREDIENTS.--2 quarts of green peas, 3 oz. of fresh butter, a 1172. 1135. INGREDIENTS.--1 quart of peas, 1 Lettuce, 1 onion, 2 oz. of 1173. 1136. INGREDIENTS.--Potatoes. 1174. 1137. INGREDIENTS.--10 or 12 potatoes; to each 1/2 gallon of water allow 1175. 1138. INGREDIENTS.--10 or 12 potatoes; to each 1/2 gallon of water, 1176. 1139. INGREDIENTS.--Potatoes; to each 1/2 gallon of water allow 1 heaped 1177. 1140. INGREDIENTS.--Potatoes; boiling water. 1178. 1141. INGREDIENTS.--The remains of cold potatoes; to every lb. allow 2 1179. 1142. INGREDIENTS.--Potatoes, hot butter or clarified dripping, salt. 1180. 1143. INGREDIENTS.--8 to 10 middling-sized potatoes, 3 oz. of butter, 2 1181. 1144. INGREDIENTS.--Potatoes, salt and water; to every 6 potatoes allow 1182. 1145. INGREDIENTS.--Potatoes; to every lb. of mashed potatoes allow 1 1183. 1146. INGREDIENTS.--To every lb. of mashed potatoes allow 1/4 pint of 1184. 1147. INGREDIENTS.--Mashed potatoes, salt and pepper to taste; when 1185. 1148. INGREDIENTS.--Potatoes, salt, and water. 1186. 1149. INGREDIENTS.--Salsify; to each 1/2 gallon of water allow 1 heaped 1187. 1150. INGREDIENTS.--To each 1/2 gallon of water allow 1 heaped 1188. 1151. INGREDIENTS.--2 heads of celery, 1 pint of French beans, lettuce, 1189. 1152. INGREDIENTS.--3 lettuces, 2 handfuls of mustard-and-cress, 10 1190. 1153. INGREDIENTS.--Endive, mustard-and-cress, boiled beetroot, 3 or 4 1191. 1154. INGREDIENTS.--10 or 12 cold boiled potatoes, 4 tablespoonfuls of 1192. 1155. INGREDIENTS.--2 pailfuls of spinach, 2 heaped tablespoonfuls of 1193. 1156. INGREDIENTS.--2 pailfuls of spinach, 2 tablespoonfuls of salt, 2 1194. 1157. INGREDIENTS.--2 pailfuls of spinach, 2 tablespoonfuls of salt, 2 1195. 1158. INGREDIENTS.--8 or 10 tomatoes, pepper and salt to taste, 2 oz. of 1196. 1159. INGREDIENTS.--8 tomatoes, pepper and salt to taste, 2 oz. of 1197. 1160. INGREDIENTS.--8 tomatoes, about 1/2 pint of good gravy, thickening 1198. 1161. INGREDIENTS.--Truffles, buttered paper. 1199. 1162. INGREDIENTS.--12 fine black truffles, a few slices of fat bacon, 1 1200. 1163. INGREDIENTS.--10 truffles, 1/4 pint of salad-oil, pepper and salt 1201. 1164. INGREDIENTS.--10 truffles, 1 tablespoonful of minced parsley, 1 1202. 1165. INGREDIENTS.--Turnips; to each 1/2 gallon of water allow 1 heaped 1203. 1166. INGREDIENTS.--10 or 12 large turnips; to each 1/2 gallon of water 1204. 1167. INGREDIENTS.--8 large turnips, 3 oz. of butter, pepper and salt to 1205. 1168. INGREDIENTS.--7 or 8 turnips, 1 oz. of butter, 1/2 pint of white 1206. 1169. INGREDIENTS.--To each 1/2 gallon of water, allow 1 heaped 1207. 1170. INGREDIENTS.--To each 1/2 gallon of water, allow 1 heaped 1208. 1171. INGREDIENTS.--3 medium-sized vegetable marrows, egg and bread 1209. 1172. The annexed engraving represents a cutter for shaping vegetables 1210. 1173. INGREDIENTS.--4 or 5 moderate-sized marrows, 1/2 pint of white 1211. 1174. INGREDIENTS.--The ears of young and green Indian wheat; to every