Take three pounds of lean veal from the leg, which cut into very small dice, with one pound of fat bacon, put the whole into a middling-sized stewpan, with a quarter of a pound of butter, two bay-leaves, two sprigs of thyme, six of parsley, one blade of mace, twelve peppercorns, half an ounce of pepper, and the same of salt, pass it over a sharp fire until the bottom of the stewpan is covered with a white glaze, stirring the whole time; then turn it upon a dish, and when cold chop it very fine, taking out the mace and peppercorns, put it in a mortar and pound it well; add two pounds of sausage-meat, pound and mix the whole well together, then add six eggs and a little cold white sauce, when well mixed it is ready for use where directed.
No. 1368. Forcemeat of Liver for game pies.
Procure a very nice calf’s liver, which lay in water a short time to disgorge, then cut it up in small dice, with a pound of lean veal and one of fat bacon, put the whole in a stewpan with a quarter of a pound of butter, an ounce of pepper, the same of salt, rather less than a quarter of an ounce of mixed spice, two bay-leaves, and a little thyme and parsley, pass ten minutes over a sharp fire, keeping it stirred; then lay it upon a dish until cold, when put it into a mortar and pound well, when fine add one pound of pork sausage-meat, with six eggs and a little brown sauce, mix the whole well together, rub it through a wire sieve with a wooden spoon, and use where directed.
No. 1369. Sponge-cake.
Put one pound of powdered sugar in a good-sized bowl, which stand in a bain marie of hot water; sift one pound of flour upon a sheet of paper, then break twelve eggs into the bowl with the sugar, which whisk rather quickly until they become a little warm and rather thickish, when take the bowl from the bain marie, and continue whisking until nearly or quite cold, when add the chopped rind of a lemon and the flour, which mix lightly with a wooden spoon; have ready your mould or baking-dish lightly buttered, into which you have put a little flour, knocking out all that does not adhere to the butter, pour in the mixture and place it one hour in a moderate oven, it may require longer or not so long, but that will depend entirely upon the compass you have it in; if done it will feel firm to the touch, but the surest method is to run a thin wooden skewer into the centre, if it comes out clean the cake is done, but if not some of the mixture would adhere to it; care should be taken not to disturb it until quite set, or it would sink in the centre, and never properly bake; when done turn it out upon a sieve to cool. As the above is for cutting, and many of my new removes are made from it, it had better be overdone than not done enough.
No. 1370. Savoy Cake in mould.
Have ready a large high mould lightly buttered, (with a soft brush, and clarified butter,) turn the mould up to drain, and when the butter is quite set throw some finely sifted sugar into it; move the mould round until the sugar has adhered to every part, after which turn out the superfluous sugar, tie a band of buttered paper round at the top, and place it in a cool place until the mixture is ready. Place the yolks of fourteen eggs in a basin with one pound of sugar (upon which you have rubbed the rind of two lemons previous to pounding), beat well together with a wooden spoon until nearly white, then whip the whites of the eggs very stiff, add them to the yolks and sugar, with six ounces of flour and six ounces of potato-flour, mix the whole lightly, but well together, and fill the mould rather more than three parts full, place it in a very moderate oven one hour, keeping the oven door shut; then try when done as directed in the last, if done take off the paper and turn it out upon a sieve until quite cold. The above mixture being more delicate than the last, would not do so well for removes, but may be used for that purpose by being made three or four days before it is required.
No. 1371. Savoy Biscuits.
Have the weight of nine eggs of sugar in a bowl, which put into a bain marie of hot water, weigh the same weight of flour, which sift through a wire sieve upon paper, break the eggs into a bowl, and proceed as directed for sponge-cake; then with a paper funnel or bag, with a tin pipe made for that purpose, lay it out upon papers into biscuits three inches in length, and the thickness of your little finger, sift sugar over, shaking off all that does not adhere to them; place them upon baking-sheets and bake in rather a warm oven of a brownish yellow colour, when done and cold detach them from the paper by wetting it at the back, place them a short time to dry, and they are ready for use for charlotte russe, or wherever directed.