Although we have not yet found that they do what Dr. Papin says, “make old and tough meat young and tender,” they are, however, excellent things to make broths and soups in. Among a multitude of other admirable excellencies obtainable by his digester, Dr. Papin, in his 9th chapter, page 54, on the profit that a good engine may come to, says, “I have found that an old hat, very bad and loosely made, having imbibed the jelly of bones became very firm and stiff.”
GRAVIES AND SAUCES.
Melted Butter,
Is so simple and easy to prepare, that it is a matter of general surprise, that what is done so often in every English kitchen, is so seldom done right: foreigners may well say, that although we have only one sauce for vegetables, fish, flesh, fowl, &c. we hardly ever make that good.
It is spoiled nine times out of ten, more from idleness than from ignorance, and rather because the cook won’t than because she can’t do it; which can only be the case when housekeepers will not allow butter to do it with.
Good melted butter cannot be made with mere flour and water; there must be a full and proper proportion of butter. As it must be always on the table, and is the foundation of almost all our English sauces, we have,
- Melted butter and oysters,
- —— —— —— parsley,
- —— —— —— anchovies,
- —— —— —— eggs,
- —— —— —— shrimps,
- —— —— —— lobsters,
- —— —— —— capers, &c. &c. &c.
I have tried every way of making it; and I trust, at last, that I have written a receipt, which, if the cook will carefully observe, she will constantly succeed in giving satisfaction.
In the quantities of the various sauces I have ordered, I have had in view the providing for a family of half-a-dozen moderate people.