Читать книгу: «The Lady's Own Cookery Book, and New Dinner-Table Directory;», страница 6

Lobsters, to pot

Boil four moderate-sized lobsters, take off the tails, and split them. Take out the flesh as whole as possible; pick the meat out of the body and chine; beat it fine, and season with pepper, salt, nutmeg, and mace, and season separately, in the same manner, the tails and claws, which must also be taken out as whole as you can. Clarify a pound of the very finest butter; skim it clean; put in the tails and claws, with what you have beaten, and let it boil a very short time, stirring it all the while lest it should turn. Let it drain through a sieve, but not too much; put it down close in a pot, and, when it is a little cooled, pour over the butter which you drained from it. When quite cold, tie it down. The butter should be the very best, as it mixes with the lobster spawn, &c., and is excellent to eat with the rest or spread upon bread.

Lobsters, to stew

Half boil two fine lobsters; break the claws and take out the meat as whole as you can; cut the tails in two, and take out the meat; put them in a stewpan, with half a pint of gravy, a gill of white wine, a little beaten mace, cayenne pepper, salt, a spoonful of ketchup, a little anchovy liquor, and a little butter rolled in flour. Cover and stew them gently for twenty minutes. Shake the pan round frequently to prevent the contents from sticking; squeeze in a little lemon. Cut the chines in four; pepper, salt, and broil them. Put the meat and sauce in a dish, and the chines round for garnish.

Lobster Curry Powder

Eleven ounces of coriander seed, six drachms of cayenne pepper, one ounce of cummin, one ounce and a half of black pepper, one ounce and a half of turmeric, three drachms of cloves, two drachms of cardamoms.

Lobster Patés

Rub two ounces of butter well into half a pound of flour; add one yolk of an egg and a little water, and make it into a stiff paste. Sheet your paté moulds very thin, fill them with crumbs of bread, and bake lightly. Turn out the crumbs and save them. Cut your lobster small; add to it a little white sauce, and season with pepper and salt. Take care that it is not too thin. Fill your moulds; cover with the crumbs which you saved, and a quarter of an hour before dinner put them into the oven to give them a light colour.

Oyster patés are done the same way.

Lobster Salad

Boil a cauliflower, pull it in pieces, and put it in a dish with a little pepper, salt, and vinegar. Have four or five hard-boiled eggs, boiled beet-root, small salad, and some anchovies, nicely cleaned and cut in lengths. Put a layer of small salad at the bottom of the dish, then a layer of the cauliflower, then the eggs cut in slices, then the beet, and so on. Take the claws and tail of the lobster, cut as whole as possible, and trim, to be laid on the top. The trimmings and what you can get out may be put in at the time you are laying the cauliflower, &c. in the dish. Make a rich salad sauce with a little elder vinegar in it, and pour it over. Lay the tails and claws on the top, and cross the shreds of the anchovies over them.

Mackarel à la maitre d’hotel

Boil the fish, and then put it in a stewpan, with a piece of butter and sweet herbs. Set it on the fire till the butter becomes oil.

Mackarel, to boil

Boil them in salt and water with a little vinegar. Fennel sauce is good to eat with them, and also coddled gooseberries.

Mackarel, to broil

You may split them or broil them whole; pepper and salt them well. For sauce, scald some mint and fennel, chop them small; then melt some butter and put your herbs in. You may scald some gooseberries and lay over your mackarel.

Mackarel, to collar

Collar them as eels, only omit the sage, and add sweet herbs, a little lemon-peel, and seasoning to your taste.

Mackarel, to fry

For frying you may stuff the fish with crumbs of bread, parsley well chopped, lemon-peel grated, pepper and salt, mixed with yolk of egg. Serve up with anchovy or fennel sauce.

Mackarel, to pickle

Cut the mackarel into four or five pieces; season them very high; make slits with a penknife, put in the seasoning, and fry them in oil to a good brown colour. Drain them very dry; put them into vinegar, if they are to be kept for any time; pour oil on the top.

Mackarel, to pot

Proceed in the same manner as with eels.

Mackarel, to souse

Wash and clean your fish: take out the roes, and boil them in salt and water; when enough, take them out and lay them in the dish; pour away half the liquor they were boiled in, and add to the rest of the liquor as much vinegar as will cover them and two or three bay leaves. Let them lie three days before they are eaten.

Mackarel Pie

Cut the fish into four pieces; season them to your taste with pepper, salt, and a little mace, mixed with a quarter of a pound of beef suet, chopped fine. Put at the bottom and top, and between the layers of fish, a good deal of young parsley, and instead of water a little new milk in the dish for gravy. If you like it rich, warm about a quarter of a pint of cream, which pour in the pie when baked; if not, have boiled a little gravy with the heads. It will take the same time to bake as a veal pie.

Mullet, to boil

Let them be boiled in salt and water, and, when you think them done enough, pour part of the water from them, and put a pint of red wine, two onions sliced, some nutmeg, salt, and vinegar, beaten mace, a bunch of sweet herbs, and the juice of a lemon. Boil all these well together, with two or three anchovies; put in your fish; and, when they have simmered some time, put them into a dish and strain the sauce over. If you like, shrimps or oysters may be added.

Mullet, to broil

Let the mullet be scaled and gutted, and cut gashes in their sides; dip them in melted butter, and broil them at a great distance from the fire. Sauce – anchovy, with capers, and a lemon squeezed into it.

Mullet, to fry

Carefully scale and gut the fish, score them across the back, and then dip them into melted butter. Melt some butter in a stewpan; let it clarify. Fry your mullet in it; when done, lay them on a warm dish. Sauce – anchovy and butter.

Oysters, to stew

Take a quart of large oysters; strain the liquor from them through a sieve; wash them well, and take off the beards. Put them in a stewpan, and drain the liquor from the settlings. Add to the oysters a quarter of a pound of butter mixed with flour and a gill of white wine, and grate in a little nutmeg with a gill of cream. Keep them stirred till they are quite thick and smooth. Lay sippets at the bottom of the dish; pour in your oysters, and lay fried sippets all round.

Another way

Put a quarter of a pound of butter into a clean stewpan, and let it boil. Strain a pint of oysters from their liquor; put them into the butter; and let them stew with some parsley minced small, a little shalot shred small, and the yolks of three eggs well beaten up with the liquor strained from the oysters. Put all these together into the stewpan with half a pound more butter; shake it and stew them a little; if too much, you make the oysters hard.

Oysters, ragout of

Twenty-five oysters, half a table-spoonful of soy, double the quantity of vinegar, a piece of butter, and a little pepper, salt, and flour.

Oysters, to pickle

Blanch the oysters, and strain off the liquor; wash the oysters in three or four waters; put them into a stewpan, with their liquor and half a pint of white wine vinegar, two onions sliced thin, a little parsley and thyme, a blade of mace, six cloves, Jamaica pepper, a dozen corns of white pepper, and salt according to your taste. Boil up two or three minutes; let them stand till cold; then put them into a dish, and pour the liquor over them.

Oyster Patés. No. 1

Stew the oysters in their own liquor, but do not let them be too much done; beard them; take a table-spoonful of pickled mushrooms, wash them in two or three cold waters to get out the vinegar; then cut each mushroom into four, and fry them in a little butter dusted over with flour. Take three table-spoonfuls of veal jelly, and two spoonfuls of cream; let it boil, stirring all the while; add a small bit of butter. Season with a pinch of salt, and one of cayenne pepper. Throw the oysters, which you have kept warm in a cloth near the fire, into the sauce; see that it is all hot; then have the patés ready, fill them with the oysters and sauce, and put a top on each. When the paste of oyster patés is done, remove the tops gently and cleanly with a knife; take out the flaky part of the paste inside and from the inside of the top; cut six little pieces of bread square so as to fill the inside; lay on the top of the paste. Then place them on a sheet of paper in a dish, and put them before the fire, covering them with a cloth to keep them hot. When you are going to serve them take out the piece of bread, and fill the patés with the oysters and sauce.

Oyster Patés. No. 2

Spread some puff-paste about half an inch thick. Cut out six pieces with a small tea-cup. Rub a baking sheet over with a brush dipped in water, and put the patés on it at a little distance from each other. Glaze them thoroughly with the yolk and white of egg mixed up; open a hole at the top of each with a small knife; cut six tops of the size of a crown-piece, and place them lightly on the patés. Let them be baked, and when done remove the tops, and place the crust on paper till ready to serve up; then fill them with oysters (as described in the preceding recipe) put the tops over them, and dish them upon a folded napkin.

Oyster Patés. No. 3

Parboil your oysters, and strain them from their liquor, wash the beard, and cut them in flour. Put them in a stewpan, with an ounce of butter rolled in flour, half a gill of cream, and a little grated lemon-peel, if liked. Free the oyster liquor from sediment, reduce it by boiling to one half; add cayenne pepper and salt. Stir it over the fire, and fill your patés.

Oyster Loaves

Cut out the crumb of three French rolls; lay them before the fire till they are hot through, turning them often. Melt half a pound of butter; put some into the loaves; put on their tops, and boil them till they are buttered quite through. Then take a pint of oysters, stewed with half a pint of water, one anchovy, a little pepper and salt, a quarter of a pound of butter, and as much sauce as will make your sauce thick. Give it a boil. Put as many oysters into your loaves as will go in; pour the rest of the sauce all over the loaves in the dish in which they are served up.

Oyster Pie

Beard the oysters; scald and strain them from their liquor, and season the liquor with pepper, salt, and anchovy, a lump of butter, and bread crumbs. Boil up to melt the anchovies; then just heat your oysters in it; put them all together into your pie-dish, and cover them with a puff-paste.

If you put your oysters into a fresh pie, you must cover them at the top with crisped crumbs of bread; add more to the savouring if you like it.

Perch, to fricassee

Boil the perch, and strip them of the bones; half cover them with white wine; put in two or three anchovies, a little pepper and salt, and warm it over the fire. Put in a little parsley and onions, with yolks of eggs well beaten. Toss it together; put in a little thick butter; and serve it up.

Pike, to dress

If you would serve it as a first dish, do not scale it; take off the gills, and, having gutted it, boil it in court bouillon, as a side-dish, or entrée. It may be served in many ways. Cut it into pieces, and put it into a stewpan, with a bit of butter, a bunch of all sorts of sweet herbs, and some mushrooms; turn it a few times over the fire, and shake in a little flour; moisten it with some good broth and a pint of white wine, and set it over a brisk fire. When it is done, add a trifle of salt and cayenne pepper, the yolk of three eggs, and half a pint of cream, stirring it till well mixed. Serve up hot.

Pike stuffed, to boil

Clean a large pike; take out the gills; prepare a stuffing with finely grated bread, all sorts of sweet-herbs, particularly thyme, some onions, grated lemon-peel, oysters chopped small, a piece of butter, the boiled yolk of two eggs, and a sufficient quantity of suet to hold the ingredients together. Put them into the fish, and sew it up. Turn the tail into the mouth, and boil it in pump water, with two spoonfuls of vinegar and a handful of salt. It will take forty minutes to boil, if a large fish.

Pike, to boil, à-la-Française

Wash well, clean, and scale a large pike, and cut it into three pieces; boil an equal quantity of white wine and water with lemon-peel, and when the liquor boils put your pike in, with a handful of salt. When done, lay it on sippets, and stick it with bits of fried bread. Sauce – melted butter, with slices of lemon in it, the yolks of three eggs, and some grated nutmeg. Pour your sauce over the pike, and serve it up.

Pike, to broil

Split it, and scotch it with a knife on the outside; season it with salt; put the gridiron on a clear fire, make it very hot, then lay on the pike; baste it with butter, turn it often, and, when broiled crisp and stiff put it into a dish, and serve it up with butter and the juice of lemons, or white wine vinegar. Garnish with slices of oranges or lemons.

Pike in Court Bouillon

Scale and well wash your pike; lay it in a pan; pour vinegar and salt over it; let it lie for an hour, then take it out, season with pepper, a little salt, sweet herbs, cloves, and a bay leaf, with a piece of butter. Wrap it up in a napkin, and put it into a stewpan, with some white wine, a lemon sliced, a little verjuice, nutmeg, cloves, and a bay leaf. Let this liquor boil very fast; put in the pike, and when done lay it on a warm dish, and strain the liquor into a saucepan; add to it an anchovy washed and boned, a few capers, a little water, and a piece of butter rolled in flour: let these simmer till of proper thickness, and pour them over the fish.

Pike Fricandeau

Cut a pike in several pieces, according to its size, after having scaled, gutted, and washed, it. Lard all the upper part with bacon cut small, and put it into a stewpan with a glass of red wine (or white wine if for white sauce) some good broth, a bunch of sweet-herbs, and some lean veal cut into dice. When it is stewed and the sauce strained off, complete it in the manner of any other fricandeau; putting a good sauce under it, either brown or white, as you chuse.

Pike, German way of dressing – delicious!

Take a pike of moderate size; when well washed and cleansed, split it down the back, close to the bone, in two flat pieces. Set it over the fire in a stewpan with salt and water; half boil it. Take it out; scale it; put it into the stewpan again, with a very little water, and some mushrooms, truffles, and morels, an equal quantity, cut small; add a bunch of sweet herbs. Let it stew very gently, closely covered, over a very slow fire, or the fish will break; when it is almost done, take out the herbs, put in a cupful of capers, chopped small, three anchovies split and shred fine, a piece of butter rolled in flour, and a table-spoonful of grated Parmesan cheese. Pour in a pint of white wine, and cover the stewpan quite close. When the ingredients are mixed, and the fish quite done, lay it in a warm dish, and pour the sauce over it.

Pike, to pot

After scaling the fish, cut off the head, split it, take out the back-bone, and strew it over with bay salt and pepper. Cover and bake it; lay it on a coarse cloth to drain, and when cold put it in a pot that will just hold it, and cover with clarified butter.

If not well drained from the gravy it will not keep.

Pike, to roast

Scale and slash the fish from head to tail; lard it with the flesh of eels rolled up in sweet-herbs and seasoning; fill it with fish and forced meat. Roast it at length; baste and bread it; make the sauce of drawn butter, anchovies, the roe and liver, with mushrooms, capers, and oysters. Ornament with sliced lemon.

Pike au Souvenir

Wash a large pike; gut and dry it; make a forcemeat with eel, anchovy, whiting, pepper, salt, suet, thyme, bread crumbs, parsley, and a bit of shalot, mixed with the yolks of eggs; fill the inside of the fish with this meat; sew it up; after which draw with your packing-needle a piece of packthread through the eyes of the pike, through the middle and the tail also in the form of S; wash it over with the yolk of an egg, and strew it with the crumbs of bread. Roast or bake it with a caul over it. Sauce – melted butter and capers.

Pike à la Tatare, or in the Tartar fashion

Clean your pike; gut and scale it; cut it into bits, and lay it in oil, with salt, cayenne pepper, parsley, scallions, mushrooms, two shalots, the whole shred very fine; grate bread over it and lay it upon the gridiron, basting it, while broiling, with the rest of the oil. When it is done of a good colour, serve it in a dry dish, with sauce à la remoulade [see Sauces] in a sauce-boat.

Fresh Salmon, to dress

Cut it in slices, steep it in a little sweet butter, salt and pepper, and broil it, basting it with butter while doing. When done, serve over it any of the fish sauces, as described (see the Sauces), or you may serve it with court bouillon, which will do for all kinds of fish whatever.

Salmon, to dress en caisses, that is, in small paper cases

Take two slices of fresh salmon, about the thickness of half a finger; steep it an hour in sweet butter with mushrooms, a clove of garlic, and a shalot, all shred fine, half a laurel-leaf, thyme, and basil, reduced to a fine powder, salt, and whole pepper. Then make a neat paper box to contain your salmon; rub the outside of it with butter, and put the salmon with all its seasoning and covered with grated bread into it; do it in an oven, or put the dish upon a stove, and, when the salmon is done, brown it with a salamander. When you serve it, squeeze in the juice of a large lemon. If you serve it with Spanish sauce, the fat must be taken off the salmon before you put in the sauce.

Salmon à la Poële, or done on the Stove

Put three or four slices of fillet of veal, and two or three of ham, having carefully cut off the fat of both, at the bottom of a stewpan, just the size of the salmon you would serve. Lay the salmon upon it, and cover it with thin slices of bacon, adding a bunch of parsley, scallions, two cloves of garlic, and three shalots. Boil it gently over a moderate stove fire, a quarter of an hour; moisten it with a glass of champagne, or fine white wine; let it continue to stew slowly till thoroughly done; and the moment before you serve it strain off the sauce, laying the salmon in a hot dish. Add to the sauce five or six spoonfuls of cullis; let it boil up two or three times, and then pour it over the salmon, and serve up.

Scallops

Pick the scallops, and wash them extremely clean; make them very dry. Flour them a very little. Fry them of a fine light brown. Make a nice, strong, light sauce of veal and a little ham; thicken a very little, and gently stew the scallops in it for half an hour.

Shrimps, to pot

Pick the finest shrimps you can procure; season them with a little mace beaten fine, and pepper and salt to your taste. Add a little cold butter. Pound all together in a mortar till it becomes a paste. Put it into small pots, and pour over it clarified butter.

Another way

To a quart of pickled shrimps put two ounces of fresh butter, and stew them over a moderate fire, stirring them about. Add to them while on the fire twelve white peppercorns and two blades of mace, beaten very fine, and a very little salt. – Let them stew a quarter of an hour: when done, put them down close in pots, and pour clarified butter over them when cold.

Smelts, to fry

Dry and rub them with yolk of egg; flour or strew some fine bread crumbs on them; when fried, lay them in the dish with their tails in the middle of it. Anchovy sauce.

Smelts, to pickle

Take a quarter of a peck of smelts, and put them into a jar, and beat very fine half an ounce of nutmegs, and the same quantity of saltpetre and of pepper, a quarter of an ounce of mace, and a quarter of a pound of common salt. Wash the fish; clean gut them, after which lay them in rows in a jar or pan; over every layer of smelts strew your seasoning, with some bay-leaves, and pour on boiled red wine sufficient to cover them. Put a plate or a cover over, and when cold tie them down close.