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Classic
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page 35
a sieve and put away for use. This makes fine gravies, and is extremely useful
to finish off baked hams, tongues, and cold roasts.
BRAISED TONGUE WITH ASPIC JELLY
Boil the tongue until tender, then place it in a stewpan with two onions, a head
of celery, four cloves, and salt and pepper; cover it with the liquor it was
boiled in; add to it a glass of brandy, a tablespoonful of sugar, a blade of
mace, a bunch of thyme, and a bunch of parsley. Let it simmer gently for two
hours. Take out the tongue, strain the liquor it was boiled in, and add to it a
box of Cox's gelatine which has been soaked in a goblet of cold water. Heat it
and pour over the tongue. Serve cold.
SEASONING FOR SAUSAGE MEAT
Chop up and run your sausage meat through the cutter, and to every pound of the
ground meat, allow a tablespoonful of salt, a teaspoonful of mixed black and red
pepper, a quarter of a teaspoonful of saltpetre, and a half cup of sage and
sweet marjoram.
If you prefer it you may substitute for the sage some thyme and summer savory.
SEASONING FOR STUFFING VEAL, PIG OR TURKEY
When much seasoning is required it is well to keep it prepared on hand. It
should always be kept well stopped. Dry a pound of salt; grind an ounce of white
or black pepper; dry and powder two ounces of thyme and one of sweet marjoram;
grate one ounce of nutmeg, and mix with half a pound of bread crumbs dried in a
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