Mrs. Beeton's Dictionary of Every-Day Cookery: The "All About It" Books

carrots, 1 onion, 1 faggot of savoury herbs, 1 glass of sherry, 3 quarts of water; seasoning to taste of salt and whole white pepper; 3 eggs. _Mode._—Lay the ham on the bottom of a stewpan, cut up the veal and cow-heel into small pieces, and lay them on the ham; add the poultry trimmings, vegetables, herbs, sherry, and water, and let the whole simmer very gently for 4 hours, carefully taking away all scum that may rise to the surface; strain through a fine sieve, and pour into an earthen pan to get cold. Have ready a clean stewpan, put in the jelly, and be particular to leave the sediment behind, or it will not be clear. Add the whites of 3 eggs, with salt and pepper, to clarify; keep stirring over the fire till the whole becomes very white; then draw it to the side, and let it stand till clear. When this is the case, strain it through a cloth or jelly-bag, and use it for moulding poultry, &c. Tarragon vinegar may be added to give an additional flavour. _Time._—Altogether 4½ hours. _Average cost_ for this quantity, 4_s._ AUGUST—BILLS OF FARE. Dinner for 18 persons. _First Course._ Mock-Turtle Soup, removed by Broiled Salmon and Caper Sauce. Vase of Red Mullet. Flowers. Perch. Soup à la Julienne, removed by Brill and Shrimp Sauce. _Second Course._ Haunch of Venison. Ham, garnished. Vase of Capons à la Financière. Flowers. Roast Fowls. Leveret Pie. Saddle of Mutton. _Entrées._ Fricandeau de Veau à la Jardinière. Vase of Lamb Cutlets à la Purée Curried Lobster. Flowers. de Pommes de Terre. Fillets of Ducks and Peas. _Third Course._ Lobster Grouse Cheesecakes. Salad. removed by Cabinet Pudding. Fruit Jelly. Charlotte Vase of Custards. à la Flowers. Vanille. Vol-au-Vent of Pears. Larded Peahen, Raspberry removed by Prawns. Tartlets. Iced Pudding. Dessert and Ices. Dinner for 12 persons. _First Course._—Vermicelli soup; soup à la reine; boiled salmon; fried flounders; trout en matelot. _Entrées._—Stewed pigeons; sweetbreads; ragoût of ducks; fillets of chickens and mushrooms. _Second Course._—Quarter of lamb; cotellette de bœuf à la jardinière; roast fowls and boiled