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I certainly can never drain those profound golden cauldrons seething with champagne without a tendency to break into loud expressions of the inward music and conviviality that simmer in my soul. How mysterious and delicious are the cool penetralia of the Viceregal Office! It is the censorium of the Empire; it is the seat of thought; it is the abode of moral responsibility!
And when did it disappear? And where were you, whom we left to look after it? If you have lost that raft you'll answer to me for my share in it, and I'll see that you make it good too, you sneaking " "Come, come, Gilder! Simmer down!" interrupted Plater, who had entered the pilot-house in time to hear these angry words. "This isn't the time nor place for us to quarrel. We've too much at stake.
Put a fine steak in a stewpan with a large piece of clarified suet or fat, and a couple of onions sliced, let the steak fry for a few minutes, turning it several times; then cover the steak with gravy, or even water will answer the purpose, with a tea-cup full of button onions, or a Spanish onion sliced, a little lemon peel, pepper, salt, and a little allspice; simmer till the steak is done, when the steak must be removed and the gravy be carefully skimmed, then add to it a little browning and a spoonful of mushroom ketchup; the steak must be kept on a hot stove or returned to the stewpan to warm up.
After you have boiled a cauliflower, it is a great extravagance to throw away the liquor; it is delicately flavored and forms the basis of a good soup. Wash well your cauliflower, taking great care to remove all grit and insects. Place it to simmer with its head downwards, in salted water; and, when it is tender, remove it. Now for the soup.
Suppose, then, that the effect which has been again and again made to construct a universal language on a rational basis has at length succeeded, and that you have a language which has no uncertainty, no whims of idiom, no cumbrous forms, no fitful simmer of many-hued significance, no hoary Archaisms “familiar with forgotten years”—a patent deodorized and non-resonant language, which effects the purpose of communication as perfectly and rapidly as algebraic signs.
Pierston's other conjecture, that the night was to be a lively political one, received confirmation as soon as he reached the hall, where a simmer of excitement was perceptible as surplus or overflow from above down the staircase a feature which he had always noticed to be present when any climax or sensation had been reached in the world of party and faction.
If the fat is hot enough the fritters will puff out. Drain them quickly and serve very hot. Shred some red cabbage, to half a pound of it add two medium sized apples, minced finely without core or skin, a bit of fat bacon, season with pepper, salt, vinegar, which should be tarragon vinegar, and put it to simmer in some gravy or milk and water. It should cook for an hour over a gentle fire.
Let cook until tender and serve on a platter with cooked rice. Madras Curried Apples. Peel and core 4 sour apples and cut into rings; then sprinkle with curry-powder and let fry until tender. Add a few thinly cut shallots. Cover and let simmer until done. Serve on a platter with boiled rice and pour over a curry sauce. Irish Batter Cakes.
Dress plenty of carrots, as cold carrots are a general favourite with cold beef. EEL BROTH. Clean half a pound of small eels, and set them on the fire with three pints of water, some parsley, a slice of onion, and a few peppercorns. Let them simmer till the eels are broken, and the broth good. Add salt, and strain it off.
STEWED COD. Cut a cod in slices, as you would for crimping, lay it in a clean stewpan; season it with nutmeg, a little mace finely beaten, pepper, and salt, and a bundle of sweet herbs; then pour in white wine and water an equal quantity, just to cover it: put on the cover, and let it simmer for six or eight minutes; skim it very clean, put in half a pint of shrimps clean picked, a good piece of butter rolled in flour, and the juice of a lemon; cover it, and shake your pan round gently: as soon as it begins to boil, take off all the scum as it rises: if your sauce is of a proper thickness, your fish will be enough; wipe the rim of the pan very clean, and slide the fish into your dish, taking care not to break it.
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