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

the best Carolina rice; then have half a gallon of water boiling in a stewpan, into which throw your rice; boil it until about three parts done, then drain it upon a sieve, butter the interior of a stewpan in which put your rice, place the lid on tight and put it in a warm oven upon a trivet until the rice is perfectly tender; serve it separate with currie or any other dish where directed. Prepared thus, every grain will be separate and quite white. No. 130. _To blanch Maccaroni._ Have half a gallon of water in a stewpan in which put two ounces of butter and an ounce of salt; when boiling throw in a pound of maccaroni, which boil until tender, being careful that it is not too much done, the time of boiling depends principally upon the quality, the Genoa maccaroni taking the longest time, and the Neapolitan the shortest, which last if too much done will fall in purée. No. 131. _Croquettes de Pomme de Terre._ Roast twelve fine potatoes; when done, take out the interior, which form into a ball; when cold put them into a mortar with a piece of butter half the size of the ball; pound them well together, season with a little salt, pepper, chopped eschalots, chopped parsley, and grated nutmeg, mix them with the yolks of six and two whole eggs; then form them into croquettes about the size and shape of a large quenelle egg, and bread-crumb them twice over, and fry them to a light brown colour in a stewpan of hot lard, and serve as garniture where required. No. 132. _Glaze._ Make a good stock of veal or beef as directed for consommé (No. 134), put the first and second stocks together in a large stewpan, the clearer the stock the better; reduce it by boiling it fast, and when becoming rather thick pour it into a smaller stewpan, stir it over a sharp fire until it has reduced to a proper consistency; use it where required. It may be put by in a bladder and