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Steam medium-sized onions from 45 mins. to 1 hour. Serve with white sauce, flavoured with a very little mace or nutmeg, if liked. For baked onions, first steam for 30 minutes and then bake for 30 minutes. Put nutter or butter on each onion. Cook until brown. Onions for frying should be sliced and floured. Fry for 5 or 6 minutes in very little fat. This is best done in a covered stew-pan.
Just measure them two things together, Mr. Fitzgerald: then see if takin' in sixpenny lodgers pays." Mr. Fitzgerald commences counting them. "You needn't count," pursues the negro, uncovering his stew-pan, "there's only eighteen in to-night. Have twenty, sometimes! Don't get nothin' for that poor Scotch woman an' her children. Can't get it when they haint got it-you know that, Mr. Fitzgerald."
Mix equal quantities of water and good meat gravy, two tablespoons each, with a teaspoon of vinegar and a seasoning of pepper and salt. Put in a stew-pan and stir in gradually two well-beaten, yolks of eggs. When it thickens and before it boils, have ready a half dozen nicely poached eggs and pour the sauce over them. Garnish with parsley.
When immediately a cock was brought in, and Trimalchio, commanding to have him drest he was torn in pieces by that exquisite cook, who a little before had make us fish and fowl of a hog, and put in a stew-pan, and while Daedalus was taking a lusty draught, Fortunata ground pepper. After which Trimalchio taking some of the banquet, bid the waiters go to supper, and let others supply their places.
Take two calves' head and boil them as you do for eating, when they are cold cut off all the lantern part from the flesh in pieces about an inch long, and about the breadth of your little finger; put it into your stew-pan with a little white gravy; twenty oysters cut in two or three pieces, a few shred mushrooms, and a little juice of lemon; season it with shred mace and salt, let them all boil together over a stove; take two or three spoonfuls of cream, the yolks of two or three eggs, and a little shred parsley, then put it into a stew-pan; after you have put the cream in you may shake it all the while; if you let it boil it will crudle, so serve it up.
Melt two ounces of butter in a stew-pan; fry in the buttery finely minced onion. When this is of a nice golden color stir into it a quarter of a pound of well-boiled rice. Work it well with a fork and then pour all into a buttered pie dish. Dredge over with a good coating of grated cheese, sprinkle the surface with melted butter and bake until nicely browned.
To fry MUTTON STEAKS. Take a loyn of mutton, cut off the thin part, then cut the rest into steaks, and flat them with a bill, season them with a little pepper and salt, fry them in butter over a quick fire; as you fry them put them into a stew-pan or earthen-pot, whilst you have fried them all; then pour the fat out of the pan, put in a little gravy, and the gravy that comes from the steaks, with a spoonful of claret, an anchovy, and an onion or a shalot shred; shake up the steaks in the gravy, and thicken it with a little flour; so serve them up.
French Stewed Rabbits. Skin and clean the rabbits; cut into pieces at the joints; season well. Heat 2 tablespoonfuls of drippings in a stew-pan; add the rabbits, 1 onion and 2 cloves of garlic sliced fine, 1 bay-leaf, 2 sprigs of parsley and thyme. Let all brown a few minutes; then add 1 cup of hot water and cook slowly until tender.
The thick part would be sold by itself, for a neat, compact little roast; the rib-bones would be artistically separated, and all the edible matter would form those delicate dishes of lamb-chop, which, fried in bread-crumbs to a golden brown, are so ornamental and palatable a side-dish; the trimmings which remain after this division would be destined to the soup-kettle or stew-pan.
Take the largest oysters you can get, pick them whole out of the shell, and take off the beards, wash them very well in their own pickle, so let the pickle settle, and clear it off, put it into a stew-pan, put to it two or three spoonfuls of white wine, and a little white wine vinegar; don't put in any water, for if there be not pickle enough of their own get a little cockle-pickle and put to it, a little Jamaica pepper, white pepper and mace, boil and skim them very well; you must skim it before you put in your spices, then put in your oysters, and boil them in the pickle, when they are cold put them into a large bottle with a little oil on the top, set them in a cool place and keep them for use.
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