Modern cookery for private families

a small bunch or two of thyme and parsley, a bay-leaf, and a few corns of white pepper; boil these gently for an hour and a half, then strain the _poêlée_ through a fine sieve, and set it by in a cool place. Use it instead of water for boiling the various articles we have already named: it will answer for several in succession, and will remain good for many days. Some cooks order a _pound_ of butter in addition to the bacon, and others substitute beef-suet in part for this last. A BLANC. Put into a stewpan one pound of fat bacon rasped, one pound of beef-suet cut small, and one pound of butter; the strained juice of two lemons, a couple of bay-leaves, three cloves, three carrots, and three onions divided into dice, and less than half a pint of water. Simmer these gently, keeping them often stirred, until the fat is well melted, and the water has evaporated; then pour in rather more than will be required for the dish which is to be cooked in the _blanc_; boil it softly until all the ingredients have given out their full flavour, skim it well, add salt if needed, and strain it off for use. A calf’s head is often boiled in this. ROASTING. [Illustration: Bottle Jack.[68] ] Footnote 68: The bottle-jack is wound up like a watch, by means of a key, and turns very regularly until it has run down. Roasting, which is quite the favourite mode of dressing meat in this country, and one in which the English are thought to excel, requires unremitting attention on the part of the cook rather than any great exertion of skill. Large kitchens are usually fitted with a smoke-jack, by means of which several spits if needful can be kept turning at the same time; but in small establishments, a roaster which allows of some economy in point of fuel is more commonly used. That shown in the print is of very advantageous construction in this respect, as a joint may be cooked in it with a comparatively