First, she cut up the tails into joints and each joint of the root of it into three, then put them on the fire, in cold water, let it come to the boiling-point, drained them off and pumped cold water on them. This was the process called “blanching,” so often directed in cooking-books without further explanation. They were then dried in a cloth, dusted with flour, put in a pot with a table-spoonful of butter, and fried a bright brown and frequently stirred round, to color them evenly; then she cut up a carrot, a turnip, and an onion, and put them into it, then added a bay leaf, three sprigs of parsley, half a salt-spoonful of thyme and marjoram, two cloves, a tea-spoonful and a half of salt, and half a salt-spoonful of pepper and two quarts of water. This was to simmer four hours; at the end of the second hour a few of the nicest joints of the tail were taken out to serve in the soup, the others left to boil down with it. Half an hour before dinner the soup was strained and a table-spoonful of brown thickening (recipe in [Chapter XIII].) stirred into it to make it the consistency of very thin cream. As it boiled down it would grow thicker; then it was put to boil fast, without a cover, and every few minutes skimmed. When quite clear of fat, the joints of the tail were put in, a glass of wine added,[3] and the soup was ready to serve.
Mr. and Mrs. Bishop’s turn was near to receive the reading-club, and Molly had thought it would be pleasant to have it the week Charlotte was with her. The lady entertaining could, of course, invite any of her friends, and Molly asked Mr. and Mrs. Lennox. Mrs. Welles was delighted to help, and the afternoon was given to a discussion of what should be provided.
“We are wisely limited as to what is to constitute the refreshment. There must be no oysters or ice cream, only cakes and sandwiches and coffee and tea, or chocolate.”
“No bouillon?”
“Yes, that has been admitted in place of one of the other beverages, as so many can’t take coffee or tea at night.”
“Let’s say coffee and bouillon, then, and sandwiches. Are you limited to one kind?”
“No. Mrs. Framley, last week, had tongue, cheese and chicken.”
“Well, have chicken and lobster then. How many guests shall you expect?”
“About thirty-four.”
I suppose it is not necessary to go further into figures at this day to show that Molly was likely to do all she had undertaken to do on her allowance of ten dollars a week, but as her evening was a great success and cost very little, I will give the details to show how it was done and what the actual cost was. The flavorings formed part of Molly’s stores and the almond paste was given to her, yet I add the price here, for those who may wish to go and do likewise may not be so fortunate. Although the list of articles were ordered, they were not all used.