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

never been found objectionable, as it is so thin that it is imperceptible when covered with the sauces, and serves to prevent any entrées dressed in crown from being upset, before going on table, by the carelessness of the servant; for large removes, as turkey à la Nelson (No. 510), &c., after forming the ship (see engraving), egg, bread-crumb, and set in a moderate oven to brown, fix in your croustade, and dish up; the potatoes may be eaten, but not the croustade, which is merely an embellishment. Borders may also be made of forcemeat, as for ris de veau (No. 673), but gives much more trouble without being better; also of rice, by preparing it as for casserole au riz (p. 260); it may be used as mashed potatoes. Make but few preserves, only those that are indispensable; you will have a continual enjoyment of earlier stock, as Nature closely watches our wants and liberally supplies our wishes. The real gourmet, though anxious to produce novelty, never attempts to over-force the produce of the various seasons. BRAISED ROAST TURKEY, CAPON, OR FOWL. Peel and wash two onions, one carrot, one turnip, cut them in thin slices, also a little celery, a bunch of parsley, two bay-leaves, lay three sheets of paper on the table, spread your vegetables, and pour over them two or three tablespoonfuls of oil; have your turkey, or poularde, trussed the same as for boiling; cover the breast with thin slices of bacon, and lay the back of the bird on the vegetables; cut a few slices of lemon, which you lay on the breast to keep it white, tie the paper round with string, then pass the spit and set it before the fire; pour plenty of fat over to moisten the paper and prevent from burning, roast three hours at a pretty good distance from the fire: capons will take two hours, poulardes one hour and a half, fowls one hour, and chickens half an hour. AMATEUR RECEIPTS. _Ris de Veau aux Pistaches à la Dr. Roots._ Take three fine sweetbreads, clean them well