Ingredients.—½ lb. of puff-paste; apricot, or any kind of preserve that may be preferred; hot lard. Mode.—Cannelons, which are made of puff-paste rolled very thin, with jam inclosed, and cut out in long narrow rolls or puffs, make a very pretty and elegant dish. Make some good puff-paste by the recipe given; roll it out very thin, and cut it into pieces of an equal size, about 2 inches wide and 8 inches long; place upon each piece a spoonful of jam, wet the edges with the white of egg, and fold the paste over twice; slightly press the edges together, that the jam may not escape in the frying; and when all are prepared, fry them in boiling lard until of a nice brown, letting them remain by the side of the fire after they are coloured, that the paste may be thoroughly done. Drain them before the fire, dish on a d’oyley, sprinkle over them sifted sugar, and serve. These cannelons are very delicious made with fresh instead of preserved fruit, such as strawberries, raspberries, or currants: it should be laid in the paste, plenty of pounded sugar sprinkled over, and folded and fried in the same manner as stated above. Time.—About 10 minutes. Average cost, 1s. Sufficient.—½ lb. of paste for a moderate-sized dish of cannelons. Seasonable, with jam, at any time.
CAPER SAUCE, for Fish.
Ingredients.—½ pint of melted butter, 3 dessertspoonfuls of capers, 1 dessertspoonful of their liquor, a small piece of glaze, if at hand (this may be dispensed with), ¼ teaspoonful of salt, ditto of pepper, 1 tablespoonful of anchovy essence. Mode.—Cut the capers across once or twice, but do not chop them fine; put them in a saucepan with ½ pint of good melted butter, and add all the other ingredients. Keep stirring the whole until it just simmers, when it is ready to serve. Time.—1 minute to simmer. Average cost for this quantity, 5d. Sufficient to serve with a skate, or 2 or 3 slices of salmon.
CAPER SAUCE, for Boiled Mutton.
Ingredients.—½ pint of melted butter, 3 tablespoonfuls of capers or nasturtiums, 1 tablespoonful of their liquor. Mode.—Chop the capers twice or thrice, and add them, with their liquor, to ½ pint of melted butter, made very smoothly with milk; keep stirring well; let the sauce just simmer, and serve in a tureen. Pickled nasturtium-pods are fine-flavoured, and by many are eaten in preference to capers. They make an excellent sauce. Time.—2 minutes to simmer. Average cost for this quantity, 8d. Sufficient to serve with a leg of mutton.
CAPER SAUCE, a Substitute for.
Ingredients.—½ pint of melted butter, 2 tablespoonfuls of cut parsley, ½ teaspoonful of salt, 1 tablespoonful of vinegar. Mode.—Boil the parsley slowly to let it become a bad colour; cut, but do not chop it fine. Add it to ½ pint of smoothly-made melted butter, with salt and vinegar in the above proportions. Boil up and serve. Time.—2 minutes to simmer. Average cost for this quantity, 3d.
CAPSICUMS, Pickled.
Ingredients.—Vinegar, ¼ oz. of pounded mace, and ¼ oz. of grated nutmeg, to each quart; brine. Mode.—Gather the pods with the stalks on, before they turn red; slit them down the side with a small-pointed knife, and remove the seeds only; put them in a strong brine for 3 days, changing it every morning; then take them out, lay them on a cloth, with another one over them, until they are perfectly free from moisture. Boil sufficient vinegar to cover them, with mace and nutmeg in the above proportions; put the pods in a jar, pour over the vinegar when cold, and exclude them from the air by means of a wet bladder tied over.