Turtle Herbs, Dried

Take basil, pot marjoram, sweet marjoram, orange-thyme, lemon-thyme, and common thyme, parsley tour times the quantity of the other herbs; put them to dry gradually, (so as to take four or five days to dry); when quite dry, rub them, with the hand, through a hair-sieve, then put them in a cannister or a bottle, and keep them in a dry place: they will be found very useful for seasoning force-meat, and many other purposes, and not the smallest expense: they will keep good for years.

To Make Browning For All Sauces And Gravies

Beat small four ounces of treble-refined sugar, and put it into a braising-pan, with an ounce of butter; put it on a clear fire, and mix it well together; when it begins to be frothy, put it higher over the fire; when the sugar and butter are of a deep brown, pour in a little red wine, and stir it well together; then add more wine, about a pint in all, and keep stirring it all the time; put in half an ounce of Jamaica pepper, six cloves, shalots, two or three blades of mace, three spoonfuls of catsup, a little salt, and the rhind of a lemon; boil them slowly about ten minutes, and then pour it into a bason; when it is cold, skim it very clean, and bottle it up together. N. B. The wine may be omitted.

Fondues

Grate half a pound of Parmesan cheese; put a bit of butter into a stew-pan ; when melted, add a few spoonfuls of cream ; put the cheese in while on the fire, and keep stirring it until melted; then take it off the tire, and put in six yolks of eggs, one at a time. Stirring it all the while : put in about two spoonfuls of mustard, and a little pepper and salt; heat it up until it becomes like a thick cream, then heat up well the white of three eggs, and put them to it; put it into a case, if for One; or in small cases, folded up for that purpose: ten minutes will bake them.

Sour Crout

When the Large white cabbages are full grown, cut all the green leaves from them; slice the white part in thin slices, cut very tine; sprinkle it over with salt, put a cabbage into a tub for that purpose; put in a layer of cabbage, then a few juniper berries, or carraway seeds, and then cabbage, and so on until the tub is quite full: it must be pounded down with a wooden pestle until the juice of the cabbage comes on the top; (the size of the tub depends upon the quantity wanted): then put on a clean cloth, a clean board over that, and put some heavy weights on them, to keep them down close; for the heavier the weight is, the more it will press the liquor from the cabbage; as the liquor rises, pour it off; it should be done at least six weeks or two months before using : when any is wanted for use, wash it in warm water, and pick all the juniper berries from the cabbage. The best way of dressing it is as follows: - put half a pint of good stock, a quarter of a pound of butter, and a piece of pickled pork on the top, or a fillet of beef, larded and glazed ; put it on a slow stove, to stew at least five hours; put the cabbage on the dish, and fry pork sausages and put them round the dish ; it may be used for many other things; namely, ox and sheep rumps, roulard of veal and mutton, etc.