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Updated: June 29, 2025
Skim off all the fat, season with salt and cayenne, pass it through a tammis, and serve it up with fried bread. RHUBARB TART. Cut the stalks in lengths of four or five inches, and take off the thin skin.
Stir it with a whisk; and when it has boiled a few minutes, strain it through a tammis or a napkin. CLARIFIED BUTTER. To make clarified butter for potted things, put some butter into a sauceboat, and set it over the fire in a stewpan that has a little water in it.
Shake the whole over the fire till it begins to colour, then add a good pinch of flour, a glass of red wine, a glass of water, and a spoonful of vinegar. Boil it half an hour, take off the fat, pass the sauce through a tammis, add some salt and pepper, and use it with any thing that requires a relishing sauce.
Stew these for two hours over a very slow fire. Skim off the fat, pass the sauce through a tammis, season it with pepper and salt, and use it with any thing as approved. SPARERIB. Baste it with a very little butter and flour; and when done, sprinkle it with dried sage crumbled. Serve it with potatoes and apple sauce.
Simmer these all together for a quarter of an hour, then rub them through a tammis, season it with salt, give it a boil, and serve it up with a small tea-cupful of cream stirred into it, and the slices of crust cut off the rolls laid on the top. Another way.
Strain the liquor through a tammis into a jug, with the peel of a lemon cut very thin, and two table-spoonfuls of clarified sugar. Let it stand five or six hours, and it will be fit to drink. RHUBARB SOUP. There are various ways of dressing garden rhubarb, which serves as an excellent substitute for spring fruit.
Then put in the yolks of five and the whites of three eggs, mix them well together, and steam the pudding an hour and a quarter, or bake it half an hour. VERMICELLI SOUP. Boil two ounces of vermicelli in three quarts of veal gravy, then rub it through a tammis, season it with salt, give it a boil, and skim it well.
Boil all together in three quarts of broth or soft water; let them simmer gently on a trivet over a slow fire for three hours, and keep them stirring, to prevent burning at the bottom of the kettle. If the water boils away, and the soup gets too thick, add some boiling water to it. When the peas are well softened, work them through a coarse sieve, and then through a tammis.
SHARP SAUCE. Put into a silver saucepan, or one that is very clean and well tinned, half a pint of the best white wine vinegar, and a quarter of a pound of pounded loaf sugar. Simmer it gently over the fire, skim it well, pour it through a tammis or fine sieve, and send it up in a basin. This sauce is adapted for venison, and is often preferred to the sweet wine sauces.
Add by degrees a wine glass of salad oil, three glasses of burnet, and three of tarragon vinegar. When thoroughly incorporated, set it over a very gentle fire, and stir it with a wooden spoon till it has simmered to the consistence of cream. Then pass it through a tammis or fine sieve, and add it to the salad.
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