Take some good marrow bones and tie the ends in freshly scalded muslin after previously salting slightly the end where the marrow is. Put them into a large saucepan of boiling water with a cut onion. Boil for one hour and then take the bones out. Remove the muslin and take the marrow out on to a plate and season with a little pepper and salt and spread on hot buttered toast. Replace in oven for a few minutes and serve very hot. This makes a good savoury dish.
40. Sage and Onion Stuffing
(For goose, fowl, beef, veal, or breast of mutton)
Put into an enamelled frying pan about two ounces of fresh butter ready for melting. (Salt butter always leaves a deposit in the pan which causes the things to burn.) Take five large Spanish onions, cut carefully on a board into thin slices, and put into the hot butter. Place on the fire with the stove top on and boil for half an hour without allowing them to brown. Take the soft part of one loaf, rub it fine on a grater, chop ten or twelve large leaves of sage, mix with the breadcrumbs, pour the onion hot into the centre, mix thoroughly and stuff.
This stuffing will be found not to smell in the cooking, or to be unpleasant after eating.
41. Truffled Stuffing for Fowls
For two fowls take the soft part of half a loaf of bread, eight small sprigs of parsley (not the stalk), the yolk of one egg, the livers of the fowls, one rasher of bacon not too fat, pepper and salt, one round of Spanish onion, a piece of butter the size of a walnut, and one small bottle of truffles. Rub the bread very fine on a cheese-grater and chop onion and parsley very small. Fry the liver, bacon, and onion very lightly, chop them very small and turn on to the board to mix thoroughly with crumbs. Add the chopped truffles and a piece of butter, break the yolk of the egg into it and stir the mixture well when the stuffing will be ready to put into the fowl.
42. Sauce Piquante for Leg of Mutton Cutlets
After dishing the cutlets (rec: [86]) turn the butter out of the pan and put a little water into it as meat juice adheres to the pan. Into this put a slice of Spanish onion chopped very fine, half a claret glass of white wine, the juice of half a lemon, a little salt and pepper, half a teaspoonful of Worcester sauce. Thicken with half a teaspoonful of carefully mixed flour and water. Place the pan over the fire and bring the mixture to boiling point, no more. Take it off and strain through a gravy strainer over the meat and serve at once.