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Take a shallot or two, according to quantity of sauce needed, slice very finely, shred a little parsley, put both into the sauce-boat, with salt, pepper, and mustard to taste; add oil and vinegar in proportion of one dessert-spoonful of vinegar to two table-spoonfuls of oil, till sufficient quantity. Put your pieces of pigeon into a stew-pan in butter, and let it cook with the pigeons.
The rice must first be soaked in water, and very nicely washed, or it will not be white; two tea-cupsful of rice are sufficient to serve with one chicken, and must be boiled in a quart of water, which should be boiling when you put the rice in; add a dessert-spoonful of salt; generally half an hour is long enough to boil rice, and it must not be too long in the water after it is done, or it is less wholesome.
As soon as he is old enough, let him have lessons from a drill-sergeant and from a dancing master. Cod liver oil, a tea-spoonful or a dessert-spoonful, according to his age, twice a day, is serviceable in these cases. Stimulants ought to be carefully avoided. In short, let every means be used to nourish, to strengthen, and invigorate the system, without, at the same time, creating fever.
Put a quantity of lard in a fryingpan; and when quite hot, drop a dessert-spoonful of batter at a time, and turn them as they brown. Send the puffs to table quickly, with sweet sauce. LIME WATER. Pour two gallons of water upon a pound of fresh-burnt lime; and when the ebullition ceases, stir it up well, and let it stand till the lime is settled.
Simmer it closely covered; when nearly done, add two anchovies chopped fine, a dessert-spoonful of made mustard, a little fine walnut ketchup, and a bit of butter rolled in flour. Shake it, and let the gravy boil a few minutes. Serve with sippets of fried bread, the roe fried, and a good deal of horseradish and lemon. Another way.
Put it into wide-mouthed bottles, and on the top of each lay a dessert-spoonful of whole pepper. Dip the corks in melted rosin, and secure them well by tying leather over them. In using this catchup allow four table-spoonfuls to a common-sized sauce-boat of melted butter. Put in the catchup at the last, and hold it over the fire just long enough to be thoroughly heated.
In the more fortunate instances the result is a small, reddish ember smoking intermittently. He stands by and feeds the glow with a dessert-spoonful of fuel administered at half-hour intervals, and imagines he really has a fire and that he is really being warmed. Why the English insist on speaking of coal in the plural when they use it only in the singular is more than I can understand.
This article is much admired, but the jelly must not be stiff, and the coffee must be fresh. COFFEE MILK. Boil a dessert-spoonful of ground coffee, in nearly a pint of milk, a quarter of an hour. Then put in a shaving or two of isinglass to clear it; let it boil a few minutes, and set it on the side of the fire to grow fine.
ROAST DUCK. If two are dressed, let one of them be unseasoned, in order to suit the company. Stuff the other with sage and onion, a dessert-spoonful of crumbs, a bit of butter, with pepper and salt. Serve them up with a fine gravy. ROAST EEL. Take a good large silver eel, draw and skin it, and cut it in pieces of four inches long.
Add a dessert-spoonful of pepper, two blades of mace, a table-spoonful of salt, if the liquor require it; then add three spoonfuls of white wine, and four of vinegar. Simmer the oysters a few minutes in the liquor, then put them into small jars, boil up the pickle, and skim it. When cold, pour the liquor over the oysters, and cover them close. Another way.
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