What shall we have for dinner? By lady Maria Clutterbuck

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Page 51 - Put a pound of butter into a saucepan with three quarters of a pound of loaf sugar finely powdered ; melt; the butter, and mix well with it ; then add the yolks of fifteen eggs well beaten, and as much fresh candied orange as will add colour and flavour to it, being first beaten to a fine paste. Line the dish with paste for turning out ; and when filled with the above, lay a crust over, as if it were a pie, and bake it in a slow oven.
Page 50 - ... pour off as much of the oil as possible ; if too dry, moisten with a little more broth, mixing it gently and serve as usual with rice separate. Salmon curry may also be made with the remains left from a previous dinner, in which case reduce the curry sauce until rather thick before putting in the salmon, which only requires to be made hot in it. The remains of a turbot may also be curried in the same way, and also any kind of fish.
Page 47 - Scotch pints (or 6 quarts) of salt water : when it boils, skim it, and add what quantity of salt beef or fresh brisket you choose, and a marrow-bone or a fowl, with a couple of pounds of either lean beef or mutton, and a good quantity of leeks, cabbages, or savoys ; or you may use turnips, onions, and grated carrots. Keep it boiling for at least 4 or 5 hours ; but if a fowl be used, let it not be put in till just time enough to bring it to table when well done, for it must be served up separately.
Page 47 - Set on the fire 4 ounces of pearl barley, with 6 quarts of salt water; when it boils skim it, and add what quantity of salt beef or fresh brisket you choose, and a marrow-bone or a fowl, with...
Page 46 - ITALIAN CREAM. Whip together for nearly an hour a quart of very thick scalded cream, a quart of raw cream, the grated rind of four lemons and the strained juice, with ten ounces of white powdered sugar, then add half-a-pint of sweet wine, and continue to whisk it until it becomes quite solid ; lay a piece of muslin in a sieve, and...
Page 48 - ... serve in stewed French beans. To dress a Leg of Mutton with Oysters. — Parboil some fine well-fed oysters, take off the beards and horny parts ; put to them some parsley, minced onion, and sweet herbs, boiled and chopped fine, and the yolks of 2 or 3 hard-boiled eggs. Mix all together, and cut 5 or 6 holes in the fleshy part of a leg of mutton, and put in the mixture ; and dress it in either of the following ways : — Tie it up in a cloth and let it boil gently for two and a half or three...
Page 50 - Have two slices of salmon weighing about a pound each, which cut into pieces of the size of walnuts ; cut up two middling-sized onions, which put into a stew-pan with an ounce of butter and a clove of garlic cut in thin slices ; stir over the fire till becoming rather yellowish, then add a...

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