(c) Make ½ pint white sauce, add 1 tablespoonful curry powder, and some pickles chopped up small with a little of the vinegar.
(d) The yolks of 2 eggs, ½ teacupful cream, a little cayenne pepper and salt. Mix them together and simmer in a pan, stirring all the time till it thickens. When cold, add 2 tablespoonfuls vinegar.
Forcemeat.—(a) Pound to a paste in a mortar slightly rubbed with garlic equal parts veal and fat ham or bacon, then pass them through a wire sieve, and return them to the mortar. Work into the paste thus obtained ¼ its bulk of butter, and about the same quantity of breadcrumbs, soaked in milk or in stock, with the yolks of one or more eggs according to quantity. Add some minced parsley and pepper, salt, spices, and powdered sweet herbs, to taste.
(b) Breadcrumbs, hare’s liver scalded and then minced fine, with ½ lb. ham, 1 anchovy, some lemon peel, sweet herbs, well seasoned by salt, pepper, and nutmeg, if the flavour be liked will, when mixed with 1 glass port and 2 eggs, make a good forcemeat for hare. Add a little fresh butter to it if the ham be lean.
(c) ½ lb. breadcrumbs, ¼ lb. chopped suet, 1 teaspoonful white pepper, 2 of salt, 1 tablespoonful chopped parsley, one of sweet marjoram, one egg, and a little milk. Beat all together, and make into small balls.
(d) Take 1 part finely shredded suet and 2 of breadcrumbs, season with pepper, salt, powdered spices, sweet herbs, and finely minced parsley; mix all well together, then add as many eggs as will bind the ingredients together into a stiff paste.
Gascony Butter.—Take equal quantities parsley picked from the stalk and parboiled, anchovies washed, boned, and pounded, and fresh butter. Mix the ingredients well together, and pass them through a hair sieve; shape the butter into egg-shaped balls, ice them, and serve with a piece of toast under each ball.
Gherkin Sauce (aux Cornichons).—Put ½ pint vinegar into a saucepan, with a clove of garlic, 2 shallots finely minced, a sprig of thyme, a bay leaf, pepper and spices to taste, and, if liked, a little cayenne; let the whole boil for ½ hour, then add ½ pint stock or broth. Melt a piece of butter the size of an egg, mix a little flour with it, then the above liquor carefully strained. Stir the sauce till it boils, add salt if required, a little minced parsley, and 2 or 3 pickled gherkins finely minced.
Glaze.—(a) Take 4 lb. shin of beef, 4 lb. knuckle of veal, and 1 lb. lean ham, cut them into small pieces, and put them into a stockpot with about 2 qt. cold water—enough to cover the meat—let it come gradually to the boil, skim carefully, occasionally adding a dash of cold water; when clear boil it for 8 hours more, and then strain it through a sieve into a pan. Remove the fat when quite cold. Pour it into a stewpan—be careful not to let the sediment go in—with 1 oz. whole black pepper, ½ oz. of salt, and boil it over a clear fire, leaving the pan uncovered. Skim, and when reduced to 1 qt. strain it through a tammy into another stewpan; then let it simmer till—on taking out some with a spoon and allowing it to cool—it will set into a jelly; great care is required to keep it from burning. It should be kept in earthenware pots, and when required for use melted by putting the pots into saucepans of boiling water. To glaze hams, tongues, &c., wash them over with the melted glaze, using a brush which should be kept for that purpose.
(b) Melt 2 oz. butter and 2 oz. lump sugar in saucepan till brown, add 2 spoonfuls jelly made from shank of mutton or gelatine; let all boil up. Put it over the tongue or ham with a feather or brush.