For a kitchen in a vessel of less dimension, one steam pan, the hot plate and oven would be sufficient, and only a few of the useful articles mentioned would be required, thereby considerably diminishing the expense, and then possess a kitchen very superior to those now constructed.
FOOTNOTES:
[1] A very minute description and drawings of the kitchen and apparatus will be found at the end of the Receipts devoted to the Kitchen of the Wealthy.
[2] The mashed potatoes which are to be used for dishing up as described throughout this work, are simply prepared as follows:—Plain boil or steam six or eight large mealy potatoes; when well done, peel and put them into a stewpan with two ounces of butter, a little salt; then with the prong of a fork whisk them till quite in purée; then add two tablespoonfuls of milk, work up with a small wooden spoon till forming a paste; then lay a small quantity on a clean cloth, roll it to the circumference of a fourpenny or sixpenny piece, and form a round with it in your dish according to the size of the entrée; alter the proportion according to the size of the flanc or remove.
[3] The veal stock mentioned in the several receipts is made precisely as the stock for white sauce.
[4] A culinary term.
[5] In France we have silver dishes on purpose for au gratins, in which they are dressed and served to table, the gratin adhering to the bottom of the dish.
[6] See Kitchen at Home.
[7] It would be advisable to have a mould purposely for borders of this description two inches in height, half an inch in depth, and eight inches in diameter, with a cylinder five inches in diameter; these borders are by some always used instead of a border of mashed potatoes, but I prefer the last-mentioned, being quicker made, the entrées resting more steadily upon it, and, being laid thinly upon the dishes, never interfering with any description of sauces.
[8] A cylinder copper mould is preferable to a plain one, but as almost every kitchen has plain moulds, I describe this in preference.