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Classic
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page 112
three pints of water, in a stew-pot that shuts very close. As soon as it boils
skim it well, and let it simmer very slowly till quite strong; strain it, and
when cold take off the fat with a spoon first, and then, to remove every
particle of grease, lay a clean piece of cap or blotting-paper on it. When cold,
if not clear, boil it a few minutes with the white; of two eggs, (but don't add
the sediment), and pour it through a nice sieve, with a napkin in it, which has
been dipped in boiling water, to prevent waste.
Jetty, to cover cold Fish.
Clean a maid, and put it into three quarts of water, with a calf's-foot, or
cow-heel, a stick of horse-radish, an onion, three blades of mace, some white
pepper, a piece of lemon-peel, and a good slice of lean gammon. Stew until it
will jelly; strain it off; when cold remove every bit of fat; take it up from
the sediment, and boil it with a glass of sherry, the whites of four or live
eggs, and a piece of lemon. Boil without stirring; and alter a few minutes set
it by to stand half an hour, and strain it through a bag, or sieve, with a cloth
in it. Cover the fish with it when cold.
PART V. SAUCES. A very good Sauce, especially to hide the bad Colour of Fowls.
CUT the livers, slices of lemon in dice, scalded parsley, and hard eggs: add
salt, and mix them with butter, boil them up, and pour over the fowls.
This will do for roast rabbit.
White Sauce for fricassee of Fowls, Rabbits, White Meat, Fish, or
Vegetables.
It is seldom necessary to buy meat for this favourite sauce, as the proportion
of that flavour is but small.
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Classic
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