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Nor never came down to the stable to put an eye on her! 'Shoot her! says he, leppin' up on a car. 'Westland Row! says he to the fella'. 'Drive like blazes! and away with him! Well, no matter; I earned my money easy, an' I got the mare cheap!" Mrs. Brennan added another spoonful of brown sugar to the porter that she was mulling in a sauce-pan on the range.
Season it to your taste with pepper, salt, sweet marjoram rubbed fine, grated lemon-peel and nutmeg. Put the bones and trimmings into a sauce-pan with a little water, and simmer them over hot coals to extract the gravy from them. Then put the minced veal into a stew-pan, strain the gravy over it, add a piece of butter rolled in flour, and a little milk or cream.
Beef, veal, or chicken broth may be made in the same manner. Vegetables may be added if approved. Also barley or rice. Cut three chops from the best part of a neck of mutton, and remove the fat and skin. Beat the meat on both sides and slice it thin. Put into a small sauce-pan with a pint of water, a little salt, and some crust of bread cut into pieces.
Take some fleshy part of Beef, without Fat, and cut it in pieces about the bigness of Pidgeons Eggs; then flour it well, and put it in a Sauce-Pan, with a little fresh Lard, or a little Butter, a little Onion sliced, some Powder of sweet Marjoram, and a little Pepper.
Put half a pint of milk, and the same of water, in a sauce-pan to boil; mix two spoonsful of wheat flour in milk till very smooth, and stir in when it boils; keep stirring it five minutes, when pour it in a bowl and season with salt. Barley Water. Boil two table-spoonsful of barley in a quart of water; it is a cooling drink in fevers. If the weather is cold, you can make a larger quantity.
Skim the fat from the gravy, which should be thickened by shaking in a very small quantify of flour. Put it into a small sauce-pan, and set it on hot coals. Let it just come to a boil, and then send it to table in a boat. If the gravy is not in sufficient quantity, add to it about half a jill or a large wine-glass of boiling water.
38. =Portuguese Beef.= Cut in thin shavings two pounds of cold beef, and put it into a sauce-pan with half a pint of any brown gravy, and heat it gradually; in another pan put one small onion chopped fine, the rind of one orange chopped, the juice, quarter of a saltspoonful of grated nutmeg, as much cayenne as can be taken up on the point of a very small pen-knife blade, and one gill of port wine; boil these ingredients rapidly until the liquid is reduced one half, and then mix them with the beef; fry in hot fat some slices of bread, cut in the shape of hearts, about two inches long and one inch wide, pile the beef in a mound on a hot dish, lay the croutons of fried bread around it, and serve it hot.
Put a set of nicely cleaned feet in four quarts of water, and let it boil more than half away; strain through a colander, and when it is cold, scrape off all the fat, and take out that which settles at the bottom; put it in a sauce-pan, with a quart of new milk, sugar to your taste, lemon peel and juice, and cinnamon or mace; let it boil ten minutes and strain it; wet your moulds, and when it is nearly cold put it in them; when it is cold and stiff it can be turned out on a plate, and eaten with or without cream.
In another corner, Max discovered a rusty gridiron and sauce-pan, a small iron pot and a toasting-fork, upon which he pounced with the eagerness of a miser lighting upon hidden treasures.
"I shall have to go, I guess, before I'm able to get back a dozen kitchen things of ours they have. I never saw such borrowing people. And then, never to think of returning what they get. They have got one of our pokers, the big sauce-pan and the cake-board. Our muffin rings they've had these three months. Every Monday they get two of our tubs and the wash-boiler.
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