A guide to modern cookery

example, that with red or white wine) are so calculated as to cover only one-third of the solid body. Fish cooked in this way should be frequently basted. 5. _Court-bouillon_ for ordinary and spiny lobsters should always be at full boiling pitch when these are immersed. The case is the same for small or medium fish “au bleu.” 6. Fish which is to be served cold, also shell-fish, should cool in the _court-bouillon_ itself; the cooking period is consequently curtailed. =Marinades and Brines.= _Marinades_ play but a small part in English cookery, venison or other ground-game being generally preferred fresh. However, in the event of its being necessary to resort to these methods of preparation, I shall give two formulæ for venison and two for mutton. The use of the _marinade_ for venison is very much debated. Certainly it is often desirable that the fibre of those meats that come from old specimens of the deer and boar species be softened, but there is no doubt that what the meat gains in tenderness it loses in flavour. On the whole, therefore, it would be best to use only those joints which come from young beasts. In the case of the latter, the _marinade_ may well be dispensed with. It would add nothing to the savour of a haunch of venison, such as may be got in England, while it would be equally ineffectual in the case of the roebuck or hare. A summary treatment of these two, with raw _marinade_, may well be adopted, as also for deer. As for cooked _marinade_, its real and only use lies in the fact that during stormy summer weather it enables one to preserve meat which would otherwise have to be wasted. It may, moreover, be used for braised venison, but this treatment of game is very uncommon nowadays. 168—COOKED MARINADE FOR VENISON _Quantities Required for Five Quarts._ ½ lb. of minced carrots. ½ lb. of minced onions. 2 oz. of minced shallots. 1 crushed garlic clove. 1 faggot, including 1 oz. of parsley stalks, 2 sprigs of rosemary, as much thyme, and