The English Housekeeper: Or, Manual of Domestic Management / Containing advice on the conduct of household affairs and practical instructions concerning the store-room, the pantry, the larder, the kitchen, the cellar, the dairy; the whole being intended for the use of young ladies who undertake the superintendence of their own housekeeping

by Anne Cobbett

Panada, hard-boiled yolk of egg, and fresh butter, pounded well, and seasoned with curry powder. Boil two minutes.

Stuffing for a Pike.

Grated bread-crumbs, herbs to taste, 2 oz. beef suet, salt, pepper, mace, ½ pint of cream and the yolks of 4 eggs; mix well, and stir over the fire till it thickens.

Fish Forcemeats, for Fish Soup, Stews, or Pies.

Put about 2 oz. of either turbot, sole, lobster, shrimps or oysters, free from skin, into a mortar with 2 oz. fresh butter, 1 oz. bread-crumbs, the yolks of 2 eggs boiled hard, a little eschalot, grated lemon peel, and parsley, minced fine; season with salt and cayenne. Break in the yolk and white of one egg, mix well, and add an anchovy pounded.—Another: beat the meat and the soft parts of a middling sized lobster, ½ an anchovy, a large piece of boiled celery, the yolk of a hard egg, a little cayenne, mace, salt, white pepper, 2 table-spoonsful of crumbs or panada, 1 of oyster liquor, 1 of mushroom catsup, 2 oz. warmed butter, and 2 eggs well beaten: make into balls, and fry of a fine brown.

CHAPTER XVI.

GRAVIES AND SAUCES.

Read the directions for making stock for soup.—A cook ought never to be without stock for gravy, as she may preserve all bones and trimmings of meat, poultry and game; also liquor in which meat (unsalted), and poultry have been boiled, and thus seldom buy meat expressly for the purpose.

Sauces in which cream and eggs or acids are mixed, must be constantly stirred to prevent their curdling. Cream heated first, then stirred in by degrees.—The greatest nicety should be observed in thickening gravy, both for look and taste. The common method is to rub flour in butter; but the French roux is better.

The following is a list of store sauces, to keep in the house, to flavour hashes and stews. A bottle of each lasts some time, and the cost not very great.—The basis of all sauces for made dishes of fish is soy and chili vinegar.—A little practice and great attention will enable a cook to use these judiciously, to suit the dish, and the taste of her employers. Some like a combination of flavours, others prefer one, or two at most.