679. Dried Apricots

Proceed as above, but instead of pouring the syrup over them after the last boil, drain them close, strew over sifted sugar to cover them, and dry them on a wire sieve on a stove, or in a slow oven; they must be turned several times, but ought not to be cold till quite dry.

680. Apricots Or Peaches In Brandy

Wipe and weigh the fruit, and take a quarter of the weight of fine powdered sugar; put the fruit into an ice-pot that shuts very close, throw the sugar over it, and then cover the fruit with brandy. Between the top and cover of the pot, put a piece of double cap-paper. Set the pot into a saucepan of water till the brandy be as hot as you can possibly bear to put your finger in, but it must not boil. Put the fruit into a jar, and pour the brandy on it. When cold, put a bladder over, and tie it down tight.

631. Apricot Jam

Divide fine apricots that have become yellow, but are not over ripe; lay the hollow part uppermost on china dishes, and strew over twelve ounces of sifted sugar to every pound of fruit; let it lie until it becomes moist, then boil it twenty minutes, stirring it well. Blanch the kernels, and boil with the jam.

633. Cherries In Brandy

Weigh the finest Morellos, having cut off half the stalk; prick them with a new needle, and drop them into a jar or wide-mouthed bottle. Pound three-quarters of the weight of sugar or white candy; strew, fill up with brandy, and tie a bladder over them.

685. Fish

As fish is the first thing to be carved, or served, we shall first speak of it. In helping fish, take care not to break the flakes, which in cod and fine fresh salmon, and some other sorts, are large. A fish trowel is necessary, not to say indispensable, in serving many kinds of fish, particularly the larger sort.

690. Mackerel

The trowel should be carried under the meat, horizontally over the back-bone, so as to raise one side of the meat from the bone. Remove the bone, and serve the other side of the fish. When fresh, well cleaned, and well done, the upper end is considered the best. The roes are much liked.

691. Eels, Whiting Jack, etc, when intended to be fried, are previously cut in pieces of a suitable size for serving. When they are boiled, cut through them in the same way as soles. Large jacks will admit of slices being taken off with a trowel without the bones. Small fish are served whole.

702. Shoulder Of Mutton

To carve this joint (which when properly dressed is very fine eating) economically for a very small family, the best way is to cut away the underneath part when hot, and if any more is required, to take it from the knuckle. This plan leaves all the gravy in the upper part, which is very nice when cold. The usual way, however, of carving a shoulder of mutton, is to cut slices deep to the bone, in the hollow part. The prime part of the fat lies on the outer edge, and is to be cut in thin slices. Some good delicate slices of lean may be taken from each side of the ridge of the blade-bone. No slices can be cut across the edge of the blade-bone.