ALMOND SOUP.
Ingredients.—4 lbs. of lean beef or veal, a few vegetables as for Stock (see Stock), 1 oz. of vermicelli, 4 blades of mace, 6 cloves,½ lb. of sweet almonds, the yolks of 6 eggs, 1 gill of thick cream, rather more than 3 quarts of water. Mode.—Boil the beef or veal, vegetables, and spices gently in water that will cover them, till the gravy is very strong, and the meat very tender; than strain off the gravy, and set it on the fire with the specified quantity of vermicelli to 2 quarts. Let it boil till sufficiently cooked. Have ready the almonds, blanched and pounded very fine; the yolks of the eggs boiled hard; mixing the almonds, whilst pounding, with a little of the soup, lest the latter should grow oily. Pound them to a pulp, and keep adding to them, by degrees, a little soup, until they are thoroughly mixed together. Let the soup be cool when mixing, and do it perfectly smooth. Strain it through a sieve, set it on the fire, stir frequently, and serve hot. Just before taking it up, add the cream. Time.—From 4 to 5 hours to simmer meat and vegetables; 20 minutes to cook the vermicelli. Average cost per quart, 2s. 3d. Seasonable all the year. Sufficient for 8 persons.
ANCHOVY BUTTER.
Ingredients.—To every lb. of butter allow 6 anchovies, 1 small bunch of parsley. Mode.—Wash, bone, and pound the anchovies well in a mortar; scald the parsley, chop it, and rub through a sieve; then pound all the ingredients together, mix well, and make the butter into pats immediately. This makes a pretty dish, if fancifully moulded, for breakfast or supper, and should be garnished with parsley. Average cost, 1s. 8d. Sufficient to make 2 dishes, with 4 small pats each. Seasonable at any time.
ANCHOVY SAUCE, for Fish.
Ingredients.—4 anchovies, 1 oz. of butter,½ pint of melted butter, cayenne to taste. Mode.—Bone the anchovies, and pound them in a mortar to a paste, with 1 oz. of butter. Make the melted butter hot, stir in the pounded anchovies and cayenne; simmer for 3 or 4 minutes; and, if liked, add a squeeze of lemon-juice. A more general and expeditious way of making this sauce is to stir in 1½ tablespoonfuls of anchovy essence to ½ pint of melted butter, and to add seasoning to taste. Boil the whole up for 1 minute, and serve hot. Time.—5 minutes. Average cost, 6d. for ½ pint. Sufficient, this quantity, for a brill, small turbot, 2 soles, &c.
ANCHOVY TOAST.
Ingredients.—Toast 2 or 3 slices of bread, or, if wanted very savoury, fry them in clarified butter, and spread on them the paste made by recipe for potted anchovies. Made mustard, or a few grains of cayenne, may be added to the paste before laying it on the toast.
ANCHOVIES, Fried.
Ingredients.—1 tablespoonful of oil,½ a glass of white wine, sufficient flour to thicken; 12 anchovies. Mode.—Mix the oil and wine together, with sufficient flour to make them into a thickish paste; cleanse the anchovies, wipe them, dip them in the paste, and fry of a nice brown colour. Time.—½ hour. Average cost, for this quantity, 9d. Sufficient for 2 persons. Seasonable all the year.
ANCHOVIES, Potted, or Anchovy Butter.
Ingredients.—2 dozen anchovies,½ lb. of fresh butter. Mode.—Wash the anchovies thoroughly; bone and dry them, and pound them in a mortar to a paste. Mix the butter gradually with them, and rub the whole through a sieve. Put it by in small pots for use, and carefully exclude the air with a bladder, as it soon changes the colour of anchovies, besides spoiling them. To potted anchovies may be added pounded mace, cayenne, and nutmeg to taste.
APPLE CHARLOTTE, a very simple.
Ingredients.—9 slices of bread and butter, about 6 good-sized apples, 1 tablespoonful of minced lemon-peel, 2 tablespoonfuls of juice, moist sugar to taste. Mode.—Butter a pie-dish; place a layer of bread and butter, without the crust, at the bottom; then a layer of apples, pared, cored, and cut into thin slices; sprinkle over these a portion of the lemon-peel and juice, and sweeten with moist sugar. Place another layer of bread and butter, and then one of apples, proceeding in this manner until the dish is full; then cover it up with the peel of the apples, to preserve the top from browning or burning; bake in a brisk oven for rather more than ¾ hour; turn the charlotte on a dish, sprinkle sifted sugar over, and serve. Time.—¾ hour, or a few minutes longer. Average cost, 1s. Sufficient for 5 or 6 persons. Seasonable from August to March.
APPLE CHEESECAKES.
Ingredients.—½ lb. of apple pulp,¼ lb. of sifted sugar,¼ lb. of butter, 4 eggs, the rind and juice of 1 lemon. Mode.—Pare, core, and boil sufficient apples to make ½ lb. when cooked; add to these the sugar, the butter, which should be melted, the eggs, leaving out 2 of the whites, and the grated rind and juice of 1 lemon; stir the mixture well; line some patty-pans with puff-paste; put in the mixture, and bake about 20 minutes.—Time.—About 20 minutes. Average cost, for the above quantity, with the paste, 1s. 6d. Sufficient for about 18 or 20 cheesecakes. Seasonable from August to March.
APPLE CUSTARD, Baked.
Ingredients.—1 dozen large apples, moist sugar to taste, 1 small teacupful of cold water, the grated rind of 1 lemon, 1 pint of milk, 4 eggs, 2 oz. of loaf sugar. Mode.—Peel, cut, and core the apples; put them into a lined saucepan with the cold water, and, as they heat, bruise them to a pulp; sweeten with moist sugar, and add the grated lemon-rind. When cold, put the fruit at the bottom of a pie-dish, and pour over it a custard, made with the above proportion of milk, eggs, and sugar; grate a little nutmeg over the top, place the dish in a moderate oven, and bake from 25 to 35 minutes. The above proportions will make rather a large dish. Time.—25 to 35 minutes. Average cost, 1s. 6d., if fruit has to be bought.