Fumet Of Game

Take one carrot and half an onion; peel and cut them into slices and put them with half a sprig of thyme, one bay leaf, a little chopped, raw, lean ham and the carcass of any kind of raw game in a covered saucepan. Let brown, add one wineglassful of Madeira and boil; then moisten with a quart of white broth or consomme and add a pinch of salt and twelve whole peppers. Cook well for forty-five minutes, then pass through a broth napkin and preserve in a jar.

Jelly For Cold Fish

Take a small skate, clean it well, place it over the fire in a fish-kettle with a calf's foot, a slice of bacon, an onion, a piece of horse-radish, three or four blades of mace, a piece of lemon peel, and a sprinkling of white pepper. Pour over three quarts of water and allow it to simmer until it is a jelly. Strain, let it stand until cold, and take off the fat; take the jelly up without the sediment, place it over the fire with a piece of lemon, the whites of four eggs and a glass of sherry. Allow it to boil for a few minutes without stirring, then place it in a warm spot, and let it stand for half an hour. Strain through a sieve with a cloth in it, and cover the cold fish with it.

Savory Jelly As Mayonnaise

Prepare one quart of aspic jelly, place it in a stewpan with one tablespoonful of vinegar, one tablespoonful of salad oil, and one pinch of mignonette pepper; whisk the jelly for ten minutes, then place the pan on the ice, and continue whipping until the mayonnaise is set and firm; remove, melt, then whip it over the ice till it sets again. Warm it once more, and strain through a jelly bag. It is then ready for use. Whipping it over the ice twice, it is generally conceded, makes it whiter and smoother.

Mirepoix

This is the name given to a flavoring used for savory stew. It is made as follows:

Take two carrots, two onions, two bay leaves, two shallots and a clove of garlic, and mince them together with one-half pound of fat bacon and raw ham. Toss these in a stewpan with two ounces of butter and salt to season. Stew with one-half pint of red or white wine, and add to stock or sauce as required.

Stock

This is a liquid or jelly containing the juices and soluble parts of meat and certain vegetables extracted by cooking, for the purpose of making soups, gravies or sauces. Such a broad definition leaves much to the discretion of the cook, and it is not, therefore, surprising that stock is as varied as the purposes for which it is used, and even more so, as every cook has his or her own fancy in the preparation of stock, and many are compelled to use whatever may be at hand. Bones and trimmings of meat make good stock, and as these need to be cooked for a long time they should be set near the fire after once boiling up, in a stockpot, the best of which are fitted with a tap or faucet so that any quantity can be drawn off at a time free from the fat which naturally floats on top. When the stock is cold a cake of fat will be found on the top, which can be removed by passing a knife around between it and the sides of the pot. It can then be lifted off and carefully cleared of the jelly and the jelly wiped over with a cloth wrung out in hot water. If the stock be required before it has had time to cool, and the stockpot has no tap, then most of the fat can be removed by straining the stock several times through a napkin dipped repeatedly in cold water. In the following recipes full directions will be found.