The Gastronomic Regenerator: A Simplified and Entirely New System of Cookery: With Nearly Two Thousand Practical Receipts Suited to the Income of All Classes

good when in spawn); for a dish have two dozen of them and wash in several waters (choose them as near as possible of equal sizes), then put them in a stewpan, with two onions, one carrot, one turnip, one head of celery, six bay-leaves, a bunch of parsley, six cloves, twelve peppercorns, half an ounce of salt, half a teaspoonful of pepper, a quarter ditto of cayenne, two glasses of vinegar, four of sherry, and half a pint of broth; place them over a very brisk fire for twenty-five minutes, stirring them occasionally, take them off the fire and let them cool in their stock, put them in a basin, cover them with the stock, but strain the vegetables away from them, and use for garnishing where directed; to make a dish dress them on butter in the form of a bush, mingling very green double parsley with them. There are some few other sorts of fresh-water fish not very frequently used, which may be fried, boiled, or stewed, in some of the ways as described in the foregoing list. HORS-D’ŒUVRES, OR DISHES TO BE HANDED ROUND THE TABLE. No. 381. _Petits Vol-au-Vents à la Moëlle de Bœuf._ Make a pound of puff paste (No. 1132), roll it half an inch in thickness, then cut out your vol-au-vents with a fluted cutter rather larger than a five-shilling piece; have ready a baking sheet, (on which you have sprinkled some water,) and put your vol-au-vents on it, egg them over with a paste brush, and cut a top with a small plain cutter, which is done by dipping the cutter into hot water, and just marking a ring upon the top of each vol-au-vent, but do not cut it deep, then put them in a very warm oven, and pay particular attention to the baking of them, which will occupy about twenty minutes, keep the oven door shut as much as possible, take them out when done, and with the point of a knife take off the lid without breaking it, and take out the soft paste remaining inside, leaving