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Updated: May 15, 2025
I do not believe that botanists are aware how charged the mud of ponds is with seeds: I have tried several little experiments, but will here give only the most striking case: I took in February three table-spoonfuls of mud from three different points, beneath water, on the edge of a little pond; this mud when dry weighed only 6¾ ounces; I kept it covered up in my study for six months, pulling up and counting each plant as it grew; the plants were of many kinds, and were altogether 537 in number; and yet the viscid mud was all contained in a breakfast cup!
The usual way of eating these sauces is to pour a little on your plate, and mix it with the melted butter. They give flavour to fish that would otherwise be insipid, and are in general use at genteel tables. Two table-spoonfuls of any of these sauces may be added to the melted butter a minute before you take it from the fire.
Early next morning, put the jelly into a tin kettle, or covered tin pan; set it on the fire, and melt it a little. Take it off, and season it with the cinnamon slightly broken, a pint of madeira wine, three lemons cut in thin slices, and half a pound of loaf-sugar, broken up. If you wish it high-coloured, add two table-spoonfuls of French brandy. Mix all well together.
While it is boiling have ready six yolks of eggs, beaten up with two table-spoonfuls of powdered arrow-root, or fine flour. Stir this gradually into the boiling cream, taking care to have it perfectly smooth and free from lumps. Ten minutes will suffice for the egg and cream to boil together. Then divide the mixture by putting it into two separate sauce-pans.
Mix a little port wine in some gravy, two table-spoonfuls of vinegar, one of oil, a shalot minced, and a spoonful of mustard, just before the mutton is served, pour the sauce over it, then sprinkle it with fried bread crumbs, and then again baste the meat with the sauce; this is a fine addition to the mutton.
On waking up this morning I found that in the night a rat had gnawed a hole in the canvas bag in which my little damper was placed, and had eaten more than half of it; this was a very serious misfortune as all my provisions were now reduced to three table-spoonfuls of arrowroot and the morsel of damper left me by the rat.
Take twenty-five large fine oysters, and chop them. Mix with them half a pint of grated bread-crumbs, half a handful of chopped parsley, a quarter of a pound of butter, two table-spoonfuls, of cream or rich milk, and the beaten yolks of three eggs. When it is thoroughly mixed, stuff the craw of the turkey with it, and sew up the skin.
I think I have stated every particular necessary to enable a novice to make a "batch" of good bread. I will sum up the articles requisite to produce forty-two pounds of the best quality: Flour, 28 pounds. Water at 100', 12 or 13 pints. Two table-spoonfuls of salt. Yeast, 1 pint. Bake one hour and a half.
FORCEMEAT BALLS. To make fine forcemeat balls for fish soups, or stewed fish, beat together the flesh and soft parts of a lobster, half an anchovy, a large piece of boiled celery, the yolk of a hard egg, a little cayenne, mace, salt, and white pepper. Add two table-spoonfuls of bread crumbs, one of oyster liquor, two ounces of warmed butter, and two eggs well beaten.
Bottle it in two or three months. Split into pieces a vanilla bean, and boil it in a very little milk till the flavour is well extracted; then strain it. Mix two table-spoonfuls of arrow-root powder, or the same quantity of fine powdered starch, with just sufficient cold milk to make it a thin paste; rubbing it till quite smooth.
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