[325-*] To boil bacon, see [No. 13].
[325-†] Meat dressed by the heat of boiling water, without being immediately exposed to it, is a mode of cookery that deserves to be more generally employed: it becomes delicately tender, without being over-done, and the whole of the nourishment and gravy is preserved. This, in chemical technicals, is called balneum maris, a water-bath; in culinary, bain-marie; which A. Chapelle, in his “Modern Cook,” 8vo. page 25, London, 1744, translates “Mary’s bath.” See [note] to [No. 485].
Mary Smith, in her “Complete Housekeeper,” 1772, 8vo. pages 105 and 247, translates “Sauce Robert,” ROE-BOAT-SAUCE; an “omelette,” a Hamlet; and gives you a receipt how to make “Soupe à la RAIN!”
[331-*] Rotten cheese toasted is the ne plus ultra of haut goût, and only eatable by the thorough-bred gourmand in the most inverted state of his jaded appetite.
[331-†] The nursery name for bread toasted on one side only.
[337-*] Straining the water is an indispensable precaution, unless you use spring-water.
[338-*] “A couple of poached eggs, with a few fine, dry, fried collops of pure bacon, are not bad for breakfast, or to begin a meal,” says Sir Kenelm Digby, M.D. in his Closet of Cookery, London, 1669, page 167.
[338-†] “The lightest mode of preparing eggs for the table, is to boil them only as long as is necessary to coagulate slightly the greater part of the white, without depriving the yelk of its fluidity.”—Dr. Pearson’s Mat. Alim. 8vo. 1808, p. 36.
VARIOUS WAYS OF MAKING TEA.