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

AND FRUIT. The seasons for these delicacies are the principal guide for the epicure; but though either can be obtained by artificial means at a great expense, they do not repay in flavour their exorbitant price. HOW EVERYTHING SHOULD BE IN COOKING. All clear soup must not be too strong of meat, and must be of a light brown, sherry, or straw colour. All white or brown thick soups must be rather thinnish, lightly adhering to the back of the spoon. All purées must adhere little more to the back of the spoon. Any Italian paste must be very clear, rather strong, and the colour of pale sherry. All kinds of fish sauce should be thicker for boiled fish than for broiled or fried. Brown sauce should be a little thinnish and the colour of a horse-chesnut. White sauce should be of the colour of ivory, and thicker than brown sauce. Cream, or Dutch sauce, must be rather thick, and cannot be too white. Demi-glace requires to be rather thin, but yet sufficiently reduced to envelope any pieces of meat, game, poultry, &c., with which it is served. Every description of fish should be well done, but not over-boiled, broiled, stewed, or fried. Beef and mutton must be underdone even for joints, removes, and entrees. Lamb requires to be more done. Veal and pork must be well done. Venison must be underdone, red in the middle, and full of gravy, but not raw. Poultry, either broiled, stewed, boiled, or roasted, must be done thoroughly, not cutting in the least red, but must be still full of gravy. Pheasants and partridges must be well done through, yet full of gravy. Grouse, black cocks, gray hens, and ptarmigans, must cut reddish, with plenty of gravy, but not too much underdone. All kinds of water-fowl must be very much underdone, so that the blood and gravy follow the knife in carving. Plovers must be rather underdone, but done through. Rabbits and pigeons must be well done. Second-course savoury dishes must be rather highly seasoned, but with a little moderation. Pastry should, when baked,