No. 125. Panada for forcemeats.
Put two thirds of half a pint of water into a stewpan holding a quart with nearly an ounce of butter, when boiling, stir in a quarter of a pound of flour; keep it moving over the fire until it forms a smooth and toughish paste, take it out of the stewpan and when cold use it where directed.
No. 126. Forcemeat of Cod’s Liver.
Chop half a pound of cod’s liver, with which mix a few bread crumbs and the yolks of three eggs, season with a little pepper, salt, and chopped parsley, form it into quenelles as No. 120, which use where directed.
No. 127. Veal Stuffing.
Chop three quarters of a pound of beef suet very fine, which put into a basin with six ounces of bread crumbs, a little chopped parsley, thyme, and marjoram, with a bay-leaf mixed, when chopped, being sufficient to fill three large tablespoons; amalgamate the whole with the yolks of three and three whole eggs; this is likewise used to stuff baked fish or turkeys as well as veal.
No. 128. To prepare Cockscombs.
If you should have them in the rough as taken from the fowls, put them in lukewarm water for three hours, then have some water boiling in a stewpan, into which throw them for one minute, then take them out, put them upon a rubber with a handful of salt, and rub them well until all the skin comes off, then put them into a basin of cold water for two or three hours, until they become quite white; by cutting off the tips of each they will disgorge much better; then (if about a pound of them) put them into a stewpan with a quarter of a pound of butter, an onion in slices, a little pepper and salt, place them over a fire one minute, then add the juice of a lemon; stew them gently until quite tender, put them by in a basin and use where directed.
No. 129. To boil Rice.
Wash well in two separate waters a pound of the best Carolina rice; then have half a gallon of water boiling in a stewpan, into which throw your rice; boil it until about three parts done, then drain it upon a sieve, butter the interior of a stewpan in which put your rice, place the lid on tight and put it in a warm oven upon a trivet until the rice is perfectly tender; serve it separate with currie or any other dish where directed. Prepared thus, every grain will be separate and quite white.