Procure six half sieves of fine red ripe tomatas, pull out the stalks, squeeze out the seeds, and throw the tomatas into a middling-sized stock-pot or large stewpan, add two carrots (cut in thin slices), ten onions (do.), a head of celery, ten sprigs of thyme, ten do. of parsley, six bay-leaves, six cloves of garlic, four blades of mace, ten cloves, ten peppercorns, and a handful of salt; place upon the fire, move them occasionally from the bottom, and let boil three quarters of an hour; then line a couple of large sieves with cloths, into which put them to drain, (not too dry,) throw the liquor that runs from them away, rub them through a wire sieve, and afterwards through tammies, then put them into a stewpan, season with a teaspoonful of cayenne and a little more salt, place upon the fire, and stir until boiling, take from the fire, and when about three parts cold, put into strong glass bottles[19] (do not fill them too full), cork them down, tightly securing the corks with wire or string, place them in a vegetable steamer, and steam them well for half an hour (or if no steamer, have a large fish-kettle of water simmering, in which stand the bottles, with their necks just out of the water) take them out, and when cold dip the tops into melted pitch and rosin, then into cold water, and put by until required.
END Of RECEIPTS FOR THE TABLE OF THE WEALTHY.
SERVICE PAGODATIQUE.
MY new pagodatique dishes, which have been pronounced by persons of taste who have seen them (and more so by those who have partaken of their contents) to be most novel, useful, and elegant, a service of them forming quite a new coup d’œil, and giving the greatest variation to small récherché dinners. Having invented them only last year, and having then this work in progress, caused me to refrain from giving them any great publicity previous to this publication; and the only service ever used was by me at the Reform Club, where they met with complete success. A minute description of the origin, utility, and construction will be found at the end of this work, with correct engravings, representing it both with and without the cover; so I shall here content myself by giving a bill of fare of a dinner served in them, to grace the table of the wealthy, as represented in the following engraving. They being entirely devoted for entrées, four of them make a service, and in very large dinners may be always introduced as corner dishes. In the following bill of fare I have given two entrées, containing four sauces each, and the others with only two, being the manner in which I have frequently served them, each brown entrée must be lightly glazed, dressed elegantly in the centre, not covering too large a space, and just sufficient clear gravy to cover the bottom of your dish, whilst the white entrées would require a little thin white sauce; some entrées, again, which require to be dipped in white or brown sauce would have sufficient run from them to cover bottom of the dish.
Barff Tucker, del. J. Walmsley, Sculp.
Table of the Wealthy.