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

stewpan now and then, and when forming a brown glaze at the bottom, cover the stove with ashes; set it on again, and let it remain half an hour, until it gets very brown (but not burning); pour the fat off, which must be very clear; if not, it is not ready to fill up; fill up with ten quarts of cold water; when boiling, let it simmer at the corner of the stove two hours; skim it well, pass it through a cloth, and use it when required. Should any of the brown sauces, large or small, be too pale, use some of this gravy instead of consommé, as directed. No. 136. _Potage à la Victoria._ Cut eight pounds of veal, four pounds of scrag of lamb, and one pound of lean ham in dice; butter the bottom of a stewpan, put in the meat, with three onions, two turnips, one carrot, one head of celery, three bay-leaves, a bunch of parsley, and half a pint of broth (No. 7); place it over a slow fire, stirring it occasionally until the bottom is covered with a white glaze; then add eight quarts of light broth or water, and two ounces of salt; when it boils, place it at the corner of the stove for an hour; have ready peeled and washed four apples, eight artichokes, and two anchovies; put them in, and let them boil about an hour; afterwards pass it through a napkin; then put half a pint of pearl barley into a stewpan with the stock; when the barley has boiled quite tender mix three tablespoonfuls of arrow-root with a little cold broth, add it to the barley, pass the whole through a tammie, put it into a clean stewpan, and let it boil ten minutes; if it is too thick, add boiled milk to thin it. Season with half a tablespoonful of sugar, skim it well, have ready thirty cockscombs dressed as No. 128, and half a handful of picked parsley in small sprigs, and blanched; put the cockscombs, parsley, and a gill of good cream