* * * * *
AN EXCELLENT RELISH AFTER DINNER.
Put some soup or gravy from any of the dishes on the table, into the
stew dish; add a good portion of pepper, vinegar, wine, catsup and salt;
let it be very highly seasoned; broil the legs, liver, and gizzard of a
turkey, the kidney of veal, or any thing you fancy; cut it up in small
pieces: when broiled, put it in the gravy, and stew it at table.
* * * * *
TO STEW PERCH.
Lay the perch in a deep pan with the heads on; sprinkle salt, pepper,
and a little chopped onion over each layer; when they are all in, take
as much water as will be sufficient to fill the pan less than half full;
add a gill of wine, one of catsup, a little lemon pickle and spice;
cover the pan, and let it stew gently till done; take out the fish
without breaking, put them in a deep dish, pour the gravy on, and neatly
turn them out.
* * * * *
PRESERVES.
DIRECTIONS FOR MAKING PRESERVES.
The preserving pan should be made of bell metal, flat at the bottom,
very large in diameter, but not deep. It should have a cover to fit
closely, and handles at the sides of the pan, for taking it off with
ease when the syrup boils too fast.
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