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Make a good puff paste, cover the pie with it, and let it be thoroughly baked. When it comes from the oven, warm the remainder of the liquor; pour it in, and send it to table. TURKEYS. When young they are very tender, and require great attention. As soon as hatched, put three peppercorns down their throat. They must be carefully watched, or they will soon perish.
Lizzie also was softer, and more gracious than usual; especially when she saw me pour guineas, like peppercorns, into the pudding-basin. But by the way they hung about, I knew that something was gone wrong. "Where is Lorna?" I asked at length, after trying not to ask it; "I want her to come, and see my money. She never saw so much before."
It is a fruit about the bigness of a musk-melon, hollow as that is, and much resembling it in shape and colour, both outside and inside: only in the middle, instead of flat kernels, which the melons have, these have a handful of small blackish seeds about the bigness of peppercorns; whose taste is also hot on the tongue somewhat like pepper.
Mix thoroughly a quarter of a peck of fine flour well dried, with a pound of dry and sifted loaf sugar, three pounds of currants washed and very dry, half a pound of raisins stoned and chopped, a quarter of an ounce of mace and cloves, twenty peppercorns, a grated nutmeg, the peel of a lemon cut as fine as possible, and half a pound of almonds blanched and beaten with orange-flower water.
Add six peppercorns, the same of allspice, a handful of parsley, half a head of celery cut in pieces, and a small sprig of savoury, lemon thyme, or sweet marjoram. Cover it up, and let it simmer gently for half an hour. Slice half an ounce of onion, put it into a stewpan with an ounce of butter, and fry it over a quick fire for two or three minutes, till it takes a little colour.
The taste of this composition in tea will scarcely be distinguished from the richest cream, and eggs may easily be preserved for a considerable length of time. SUBSTITUTE FOR GRAVY. Mix a gill of water, a gill of table beer, a spoonful of ketchup, an onion sliced thin, a clove or two, three or four peppercorns, and a little salt, all together.
Then he threw in whole peppercorns, half a dozen pounds at a time, till there was enough. Then he began to dilute with vinegar, until his pickle was complete.
87. =Tomato Sauce.= Boil together, for one hour, half a can of tomatoes, or six large, fresh ones, one gill of broth of any kind, one sprig of thyme, one sprig of parsley, three whole cloves, three peppercorns, and half an ounce of onion sliced; rub them through a sieve with a wooden spoon, and set the sauce to keep hot; mix together over the fire one ounce of butter, and half an ounce of flour, and when smooth, incorporate with the tomato sauce.
Take a piece of cross-rib or middle cut of chuck about three pounds, and put it in a deep earthen jar and pour enough boiling vinegar over it to cover; you may take one-third water. Add to the vinegar when boiling four bay leaves, some whole peppercorns, cloves and whole mace. Pour this over the meat and turn it daily.
Cockles may be done the same way. STEWED MUSHROOMS. The large buttons are best, and the small flaps while the fur is still red. Rub the large buttons with salt and a piece of flannel, cut out the fur, and take off the skin from the others. Sprinkle them with salt, put them into a stewpan, and add some peppercorns.
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