by Barkham Burroughs
Available in 217 free installments
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HOW TO ROAST SNIPES--Do not draw them. Split them; flour them, and baste with butter. Toast a slice of bread brown; place it in the dish under the birds for the trail to drop on. When they are done enough, take up, and lay them on the toast; put good gravy in the dish. Serve with butter, and garnish with orange or lemon.
SNIPE PIE--Bone 4 snipes, and truss them. Put in their inside finely chopped bacon, or other forcemeat; put them in the dish with the breast downwards, and put forcemeat balls around them. Add gravy made of butter, and chopped veal and ham, parsley, pepper and shalots. Cover with nice puff paste; close it well to keep in the gravy. When nearly done, pour in more gravy, and a little sherry wine. Bake two or three hours.
HOW TO FRY VENISON--Cut the meat into slices, and make a gravy of the bones; fry it of a light brown, and keep it hot before the fire; put butter rolled in flour into the pan, and stir it till thick and brown; add 1/2 lb. of loaf sugar powdered, with the gravy made from the bones, and some port wine. Let it be as thick as cream; squeeze in a lemon; warm the venison in it; put it in the dish, and pour the sauce over it.
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HOW TO MAKE ICE CREAMS WATER-ICE AND JELLIES
TO MOLD ICES--Fill your mold as quickly as possible with the frozen cream, wrap it up in paper, and bury it in ice and salt, and let it remain for an hour or more to harden. For dishing, have the dish ready, dip the mold in hot water for an instant, wipe it, take off the top and bottom covers, and turn it into the dish. This must be done expeditiously. In molding ices, it is advisable not to have the cream too stifly frozen before putting it into the mold.
ICE CREAM--Take two quarts milk, one pint cream, three eggs beaten very light, and two teaspoons of arrowroot; boil in one-half pint milk, strain eggs, arrow-root, and flavor to suit, then freeze.
GINGER ICE CREAM--Bruise six ounces of the best preserved ginger in a mortar; add the juice of one lemon, half a pound of sugar, one pint of cream. Mix well; strain through a hair sieve; freeze. One quart.
ITALIAN ICE CREAM--Rasp two lemons on some sugar, which, with their juice, add to one pint of cream, one glass of brandy, half a pound of sugar; freeze. One quart.
LEMON ICE CREAM--Take one pint of cream, rasp two lemons on sugar; squeeze them, and add the juice with half a pound of sugar. Mix; freeze. One quart.
PINE-APPLE ICE CREAM--Take one pound of pineapple, when peeled, bruise it in a marble mortar, pass it through a hair sieve, add three-quarters of a pound of powdered sugar, and one pint of cream. Freeze.
RASPBERRY AND CURRANT ICE CREAM--Take one pound of raspberries, half a pound of red currants, three-quarters of a pound of sugar, and one pint of cream. Strain, color and freeze. One quart.
STRAWBERRY ICE CREAM--Take two pounds of fresh strawberries, carefully picked, and, with a wooden spoon, rub them through a hair sieve, and about half a pound of powdered sugar, and the juice of one lemon; color with a few drops of prepared cochineal; cream, one pint; then freeze. This will make a reputed quart. When fresh strawberries are not in season take strawberry jam, the juice of two lemons, cream, to one quart. Color, strain, and freeze. Milk may be substituted for cream, and makes good ices. If too much sugar is used, the ices will prove watery, or, perhaps not freeze at all.
VANILLA ICE CREAM--Pound one stick of vanilla, or sufficient to flavor it to palate, in a mortar, with half a pound of sugar; strain through a sieve upon the yolks of two eggs, put it into a stewpan, with half a pint of milk; simmer over a slow fire, stirring all the time, the same as custard; when cool add one pint of cream and the juice of one lemon; freeze. One quart.
CHERRY WATER-ICE--One lb. cherries, bruised in a mortar with the stones; add the juice of two lemons, half a pint of water, one pint of clarified sugar, one glass of noyeau, and a little color; strain; freeze. One quart.
