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You may add a little parsley, and a small onion sliced thin. Cover the sauce-pan, and set it over the fire. Boil it fast, skim it, and in half an hour it should be ready for use. Boil a pint of milk; and when it rises to the top of the sauce-pan, pour in a large glass of sherry or Madeira. It will be the better for adding a glass of currant wine also.
So with a prodigious stamping of snow from his feet and a cheerful wave of his mittened hand to the boy by the window, the Doctor bustled cheerily indoors and with kindly eyes averted from the single tell-tale sauce-pan upon the fire, over which Madge Hildreth had bent with sudden color, fell to bustling about with a queer lump in his throat and talking ambiguously of Aunt Ellen's Christmas orders, painfully conscious that the girl's dark face had grown pitifully white and tense and that Roger's wan little face was glowing.
Then strain it into a deep dish or pan, and set it by to get cold. When it has congealed, take all the fat carefully off; put a tea-cupful of the jelly into a sauce-pan, and set it on hot coals. When it has nearly boiled, stir in by degrees the beaten yolk of an egg, and then take it off immediately. You may add to it a little sugar, and some grated lemon-peel and nutmeg.
If it is to be eaten with boiled pudding or with dumplings send it to table hot, but let it get quite cold if you intend it as an accompaniment to fruit pies or tarts. Take a pint of oysters, and save out a little of their liquid. Put them with their remaining liquor, and some mace and nutmegs, into a covered sauce-pan, and simmer them on hot coals about eight minutes. Then drain them.
Take some Butter, and some Onion, cut small, put it in a Sauce-Pan, and set it over the Fire till the Butter melts; then drudge in some Flour, and stir it well, till the Froth sinks down, and then it will be brown; you must then have ready prepared the following Mixture to throw in, viz. some good old Beer, and as much Water, an Onion cut small, some Pepper and Salt, a small Anchovy shred, a little Lemon-Peel grated, a Clove or two, and, if you have it, a little Mushroom Liquor, or Liquor of pickled Walnuts; then let them all simmer together a little while, and it will produce a thick good Gravey.
Reserve the giblets for gravy. Take a smoked tongue that has been all night in soak, parboil it, peel it, and cut it into thick slices, omitting the root, which you must divide into small pieces, and put into a sauce-pan with the giblets and sufficient water to stew them slowly. Make a nice paste, allowing a pound and a half of butter to three pounds of flour.
Tie the head in a cloth, and put it into a large fish-kettle, with plenty of cold water, and add some salt to throw up the scum, which must be taken off as it rises. Let the head boil gently about three hours. Put eight or ten sage leaves, and as much parsley, into a small sauce-pan with a little water, and boil them half an hour. Then chop them fine, and set them ready on a plate.
Put the pieces of rabbit on a hot dish, and pour the gravy over them. Having trussed the rabbits, lay them in a pan of warm water for about fifteen minutes. Then put them into a pot with plenty of water and a little salt, and stew them slowly for about an hour, or till they are quite tender. In the mean time, peel and boil in a sauce-pan a dozen onions.
10. =Sorrel Soup.= Put one pint of sorrel into a sauce-pan with a dessertspoonful of salt, and one gill of cold water; cover it, and cook until it is tender enough to pierce with the finger nail, then drain, wash it well with cold water, chop it and pass it through the kitchen sieve with a wooden spoon; meantime brown half an ounce of chopped onion in a sauce-pan with one ounce of butter; add one ounce of flour, and stir till brown; then add two quarts of hot water, or hot water and stock, and the sorrel, and season with one teaspoonful of salt, quarter of a saltspoonful of pepper, and the same of nutmeg; mix the yolks of two eggs with two tablespoonfuls of cold water, add to them half a pint of boiling soup, and gradually stir the mixture into the soup, boiling it a minute after it is thoroughly blended; meantime cut two slices of bread into half inch dice, fry them brown in smoking hot fat, drain them free from grease on a napkin, put them into a soup tureen, pour the soup on them, and serve at once.
He kept smiling mischievously all the while; and at last he carried the sauce-pan to the table and poured something into every dish. Then he made another salaam, and that was all there was to him. The children all eagerly took their places. They looked excitedly to see what the genie had prepared for them. It was bread and milk in every case.
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