VERY FINE WALNUT KETCHUP.--Boil a gallon of the expressed juice
of green tender walnuts, and skim it well; then put in 2 lbs. of
anchovies, bones and liquor, 2 lbs. shalots, 1 oz. each of cloves,
mace, pepper, and one clove of garlic. Let all simmer till the shalots
sink; then put the liquor into a pan till cold; bottle and divide
the spice to each. Cork closely, and tie a bladder over. It will keep
twenty years, but is not good the first. Be very careful to express
the juice at home; for it is rarely unadulterated, if bought.
* * * * *
HOW TO ROAST, BOIL, OR BROIL
POULTRY
HOW TO ROAST CHICKENS.--Pluck carefully, draw and truss them, and put
them to a good fire; singe, dust, and baste them with butter. Cover
the breast with a sheet of buttered paper; remove it ten minutes
before it is enough; that it may brown. A chicken will take 15 to 20
minutes. Serve with butter and parsley.
HOW TO BOIL CHICKENS.--Fasten the wings and legs to the body by
threads tied round. Steep them in skim milk two hours. Then put them
in cold water, and boil over a slow fire. Skim clean. Serve with white
sauce or melted butter sauce, or parsley and butter.--Or melt 1 oz. of
butter in a cupful of milk; add to it the yolk of an egg beat up with
a little flour and cream; heat over the fire, stirring well.
GEESE (A LA MODE).--Skin and bone the goose; boil and peel a dried
tongue, also a fowl; season with pepper, salt and mace, and then roll
it round the tongue; season the goose in the same way, and lay the
fowl and tongue on the goose, with slices of ham between them.
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