The American Pictorial Home Book
or Housekeeper's Encyclopedia - online book

A reference manual of household management in Victorian times.

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butter, and then add to it a slice of lemon, a large spoonful of mushroom catsup, a teaspoonful of lemon pickle, a grate of nut­meg and the yolk of an egg beaten well in 2 large spoonfuls of thick cream. Put this over the fire and stir it well until it is hot and looks white; but do not let it boil, or it will curdle; then put in the fry and shake it about near the fire for a moment or two. Serve in a very hot covered dish. Those of hogs may be cooked in the same way, or simply slightly salted and fried in new hog's lard.
An Excellent French Fricassee of Beans so as to Resemble the Taste of Meat.—Take Lima, butter or sugar beans, and after boiling them sufficiently to eat, brown some butter, taking ca-re to season well with salt, in an iron bake-pan or spider previously warmed or heated. Put into it your beans, after letting them drain for a few-minutes, and fry them until they begin to turn brown, then mix with them a few onions finely chopped, and continue the frying for a short time longer, adding some parsley. When the beans appear to be nearly done, add a little water to them, some salt, black pepper to taste, and dredge well with flour. When done, stir into them the yolk of an egg beaten with a spoonful of water and add a small portion of vinegar. A spoonful of catsup should be put in with the flour.
Fricassee of Parsnips.—Boil in milk until they are soft; then cut them lengthwise into bits 2 or 3 inches long, and simmer in a white sauce made of 2 spoonfnls of broth, a bit of mace, 1-2 cupful of cream, a bit of butter and some flour, pepper and salt.
To Fricassee Salmon.—Cut apiece of salmon into small slices, mince some parsley and thyme, season the fish with salt, mace, cloves, ginger, nutmeg powdered small and well mixed. Put into a pan some clarified butter or lard ; make it very hot, then lay in the salmon and fry it quickly, taking care that it does not burn. When 3-4 done, pour off the fat and supply its place with white wine, oys­ters and their liquor, a large onion, some minced thyme and a little nutmeg, to which add the yolks of 4 eggs beaten up with the liquor. Dish the fricassee with sippets, pour the sauce thereon and garnish with oysters.
To Fricassee Eels.—Skin 3 or 4 large eels, notch them from the head to the tail, cut each eel into 4 or 5 pieces and lay them in clear water for 1-2 an hour; dry them in a cloth and put them into the pan with fresh butter, 1 or 2 onions and some chopped parsley. Set the pan on the fire and shake it for a few minutes, then put in a pint of white wine and the same quantity of gravy, with pepper, salt and a blade of mace. Stew the whole together 1-2 an hour, and then add the yolks of 4 or 5 eggs, some grated nutmeg and chopped