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To preserve APRICOCKS. Take apricocks before they be full ripe, stone and pare 'em; then weigh 'em, and to every pound of apricocks take a pound of double refined sugar, beat it very small, lie one part of your sugar under the apricocks, and the other part at the top, let them stand all night, the next day put them in a stew-pan or brass pan; don't do over many at once in your pan, for fear of breaking, let them boil over a slow fire, skim them very well, and turn them two or three times in the boiling; you must but about half do 'em at the first, and let them stand whilst they be cool, then let them boil whilst your apricocks look clear, and the syrrup thick, put them into your pots or glasses, when they are cold cover them with a paper dipt in brandy, then tie another paper close over your pot to keep out the air.
Then put them into a stew-pan with a bunch of sweet herbs, two or three cloves, a little mace, and pepper and salt to your taste. Cover them with boiling water, and let them stew slowly for about an hour. Then cut some carrots and turnips into dice; slice some onions, and cut up a head of celery; put them all into the stew-pan, and keep it closely covered except when you are skimming off the fat.
There is the familiar recipe: take an oboe the size of an egg, stir it with a flute, add a little piano, throw in a handful of muted strings, and let the whole gently simmer in a 9-8 stew-pan. But Mr. Whiting has treated his landscape and animal kingdom with rare discretion. The music gave pleasure; it soothed by its quiet untortured beauty, its simplicity, its discretion.
Take ten or twelve eggs, boil them hard and pill them, put them in a stew-pan with a little white gravy; take the yolks of two or three eggs, beat them very well, and put to them two or three spoonfuls of cream, a spoonful of white wine, a little juice of lemon, shred parsley, and salt to your taste; shake altogether over the stove till it be as thick as cream, but don't let it boil; take your eggs and lay one part whole on the dish, the rest cut in halves and quarters, and lay them round your dish; you must not cut them till you lay them on the dish.
Take them out carefully with a perforated skimmer to drain the warm water from them, and lay them directly in a pan of cold water. Put those that you intend for the jelly into a stew-pan, allowing to each quart of gooseberries half a pint of water. Boil them fast till they go all to pieces, and stir and mash them with a spoon.
They should now cook slowly, with the cover partially off the stew-pan until they have reached the required degree of tenderness. For stewed and baked beans the cooking must stop when the skins begin to crack. For beans served with a sauce they should cook until perfectly tender, but they must not be broken or mushy. For purées and soups they should be cooked until very soft.
See blankette of veal. Stuff and half roast a duck, then put it into a stew-pan with an onion sliced, a little mint and about one pint of beef gravy, add after it has simmered half an hour, a quart of green peas, and simmer another half hour; a little lump sugar is requisite.
Only once did Istra pass out of the land of their intimacy into some hinterland of analysis when she looked at him as he drank his tea aloud out of the stew-pan, and wondered: "Is this really you here with me? But you aren't a boulevardier. I must say I don't understand what you're doing here at all.... Nor a caveman, either. I don't understand it.... But you sha'n't be worried by bad Istra.
Put on crisp lettuce leaves in the salad bowl; cover with a mayonnaise dressing. Serve cold. Turkish Stewed Lamb. Season a quarter of a young lamb and cut into pieces. Lay in a large stew-pan and cover with hot water. Add 1 sliced onion, 2 sliced green peppers and 2 tomatoes, 1 red pepper and 2 sprigs of parsley. Let stew slowly until tender. Then fry thin slices of egg-plant and add to the stew.
Cecilia's part was to sit on the couch helplessly and beg to be allowed to do something, in the voice of a cooing ring-dove. Hetty prepared the rib beef, putting it in cold salted water in the stew-pan and setting it on the one-burner gas-stove. "I wish we had an onion," said Hetty, as she scraped the two potatoes.
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