SAVOURY JELLY. If to put over cold pies, make it of a small bare knuckle of veal, or of a scrag of mutton. If the pie be of fowl or rabbit, the carcases, necks, and heads, added to any piece of meat, will be sufficient, observing to give it a consistence by adding cow heel, or shanks of mutton. Put the meat into a stewpan that shuts very close, adding a slice of lean ham or bacon, a faggot of different herbs, two blades of mace, an onion or two, a small bit of lemon peel, a tea-spoonful of Jamaica pepper bruised, and the same of whole pepper, with three pints of water. As soon as it boils skim it well, let it simmer very slowly till it is quite strong, and then strain it. When cold take off the fat with a spoon first, and then, to remove every particle of grease, lay on it a clean piece of blotting paper. If not clear, after being cold, boil it a few minutes with the whites of two eggs, but do not add the sediment. Pour it through a clean sieve, with a napkin in it, which has been dipped in boiling water, to prevent waste.
SAVOURY PIES. Few articles of cookery are more generally approved than relishing pies, if properly made; and there are various things adapted to this purpose. Some eat best cold, and in that case, no suet should be put into the forcemeat that is used with them. If the pie is either made of meat that will take more dressing, to make it quite tender, than the baking of the crust will allow; or if it is to be served in an earthen pie-form, the following preparation must be observed. For instance, take three pounds of a veiny piece of beef, that has fat and lean; wash it, and season it with salt, pepper, mace, and allspice, in fine powder, rubbing them in well. Set it by the side of a slow fire, in a stewpot that will just hold it. Add about two ounces of butter, cover it quite close, and let it just simmer in its own steam till it begins to shrink. When it is cold, add more seasoning, forcemeat, and eggs. If in a dish, put some gravy to it before baking: if in a crust only, the gravy must not be added till after it is cold, and in a jelly. Forcemeat may be put both under and over the meat, if preferred to balls.
SAVOURY RICE. Wash and pick some rice quite clean, stew it very gently in a small quantity of veal or rich mutton broth, with an onion, a blade of mace, pepper and salt. When swelled, but not boiled to a mash, dry it on the shallow part of a sieve before the fire, and either serve it dry, or put it in the middle of a dish, and pour hot gravy round it.
SAVOURY VEAL PIE. Make a good puff-paste, and sheet your dish; cut the veal into pieces, season it with pepper, mace, and nutmeg, finely beat, and a little salt; lay it into the crust, with lambstones, sweetbreads, the yolks of hard eggs, an artichoke bottom boiled, and cut in dice, and the tops of asparagus; put in about half a pint of water, lay pieces of butter over the top, put on the lid, and ornament it to your fancy. In a quick oven about an hour and an half will bake it. Make a caudle for it thus: take half a pint of strong veal broth, a gill of white wine, and the yolks of three eggs; set this over the stove, and keep it stirring; put in some grated nutmeg, and a little salt; when it boils, if there is any scum, take it off; pour in a gill of cream, keep it stirring till it simmers, then take the lid of your pie off carefully, and pour the caudle over it, shake it round, lay on the lid as exact as you can, and send it to table. You may do lamb this way.
SAVOURY VEGETABLES. Wash a dish with the white of eggs. Make several divisions with mashed potatoes and yolks of eggs mixed together and put on the dish, and bake it of a nice colour. In the first division put stewed spinach, in the second mashed turnips, in the third slices of carrots, in the fourth some button onions stewed in gravy, or any other kind of vegetables to make a variety.
SAVOY BISCUITS. Take six eggs, separate the yolks and whites, mix the yolks with six ounces of sugar finely powdered, and the rind of a grated lemon. Beat them together for a quarter of an hour, then whisk the whites up in a broad dish till they are well frothed, and mix them with the yolks, adding five ounces of flour well dried. Stir the whole well together; then, with a piece of flat ivory, take out the batter, and draw it along clean white paper to the proper size of the biscuit. Sift some sugar over them, and bake them in a very hot oven. They must however be carefully watched, for they are soon done, and a few seconds over the proper time will scorch and spoil them.
SAVOY CAKE. Put four eggs into a scale, and then take their weight in fine sugar, powdered and sifted, with the weight of seven eggs in flour well dried. Break the eggs, putting the yolks into one basin, and the whites into another. Mix with the yolks the sugar that has been weighed, a little grated lemon peel, and a little orange-flower water. Beat them well together for half an hour, then add the whites whipped to a froth, and mix in the flour by degrees, continuing to beat them all the time. Then put the batter into a tin well buttered, and bake it an hour and a half. This is a very delicate light cake for serving at table, or in a dessert, and is pretty when baked in a melon mould, or any other kind of shape. It may be iced at pleasure.
SAUCE FOR BOILED MEAT. The sauces usually sent to table with boiled meat, not poured over the dish, but put into boats, are the following. Gravy, parsley and butter, chervil, caper, oyster, liver and parsley, onion, celery, shalot, and curry. The ingredients for compound sauces should be so nicely proportioned, that no one may be predominant, but that there may be an equal union of the combined flavours. All sauces should be sent to table as hot as possible, for nothing is more unsightly than the surface of a sauce in a frozen state, or garnished with grease on the top.
SAUCE FOR BRAWN. Take a peck of bran, seven gallons of water, a pound of salt, a sprig of bay and rosemary. Boil the whole half an hour, strain it off, let it stand till it is cold, and then put it in the brawn.
SAUCE FOR CARP. Rub half a pound of butter with a tea-spoonful of flour, melt it in a little water, and add nearly a quarter of a pint of thick cream. Put in half an anchovy chopped fine, but not washed; set it over the fire, and as it boils up, add a large spoonful of real India soy. If that does not give it a fine colour, add a little more. Turn it into the sauce tureen, and put in some salt and half a lemon. Stir it well to keep it from curdling.