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Set it on a quick fire to get the scum up, which remove as it rises; then put in two carrots, two turnips, two leeks, or two large onions, two heads of celery, two or three cloves, and a faggot of parsley and sweet herbs. Set the pot by the side of the fire to simmer very gently, till the meat is just tender enough to eat: this will require four or five hours.
Cut venison into pieces. Heat 2 tablespoonfuls of butter; add 1 onion, 1 bay-leaf, 2 sprigs of parsley, and 2 of thyme, all chopped fine. Add the venison, salt and pepper. Let all fry a few minutes; then add 1 cup of consommé and let simmer until tender. Add 1/2 glass of sherry and 1/2 can of chopped mushrooms. Let all get very hot and serve with toasted croutons. Jewish Boiled Fish.
To a pound of beans take two large onions. When the beans are soft add the onions browned in fat, salt, pepper, a tablespoon of sugar, a quarter cup of rice, and let all simmer until the rice is done. Soak dried Lima beans in cold water overnight. Drain, put on with very little water, add one tablespoon of fat, peel of lemon or orange.
Take a handful of horehound, a handful of rue, a handful of hyssop, and the same quantity of ground ivy and of tormentil, with a small quantity of long plantain, pennyroyal, and five finger. Boil them in four quarts of water till reduced to two quarts. Strain it off, then add two pounds of loaf sugar; simmer it a little, add a quart of brandy and bottle it for use.
Cut it in slices, also slice some beetroot or cucumber and put them in a saucepan with a little gravy which need not be strong, two table-spoonsful of vinegar, one of oil, pepper, salt, a little chopped lettuce and a few peas, simmer till the vegetables and meat are sufficiently dressed.
"Ye git yer loon, pluck an' draw it, let it soak overnight in vinegar an' water, vitriol vinegar they say is the best. Then ye put it in the pot an' let it simmer all day." "Yes?" queried the perfectly innocent Nan. "Then ye throw off that water," Toby said, soberly, "and ye put on fresh water an' let it cook all the next day." "Oh!"
"Ah! that's a fine drop, that is! though you've watered it." "You mustn't say that, uncle; I went and bought it myself of Pere Legrelu, and I've given it you quite pure. But you let me simmer the rest; the doctor said I might then give you all you wanted." Toupillier resigned himself with a shrug of the shoulders.
All at once I heard a keen, piping voice, saying, "Hum hum! Simmer! We'll soon have things a-going." The sound seemed to come up out of the tea-kettle spout. I was so surprised that I rubbed my eyes and looked around. There was the tea-kettle, but I could hear no sound from it. Closing my eyes again, I heard it begin, "Simmer, simmer, hum, hum, now we'll have things a-going. Hot fire, this!
Cut the fish into square pieces, cover with cold water, set on the back part of the stove; when hot, pour off water and cover again with cold water; let it stand about four hours and simmer, not boil; put the fish on a platter, then cover with a drawn-butter gravy and serve. Many cooks prefer soaking the fish over night.
Serve cold. Bavarian Potatoes. Peel and cook some new potatoes with 1 sliced onion, salt and pepper, until tender. Then brown 1 tablespoonful of flour in 2 teaspoonfuls of butter; add 1/2 cup of water; let boil well with some chopped parsley, salt and pepper; then add the potatoes and let simmer five minutes. Serve hot. Spanish Steak Roll.
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