Caul, Or Crepine

Pieces of pig's caul (called in French crepine, whence the name of crepinettes applied to small entrees wrapped and cooked in pieces of the caul), used for wrapping little balls of forcement or other small entrees. This material should be well washed and kept in salted cold water, when it will last good for some days.

Olives En Ragout

Turn or stone eighteen or twenty fine olives, put them into a pan with sufficient good stock to cover them, add half a wineglassful of sherry, three or four drops of essence of anchovy, and stew them gently at the side of the fire in a tightly covered pan for about half an hour.

Panade

Boil half a pint of water with a pinch of salt and 1 oz. of butter, and when boiling well sift in four large tablespoonfuls of fine flour, and cook on the stove for five minutes or so, stirring it occasionally to keep it smooth, and prevent its catching. Use when cool.

Quatre Epices

This is a flavouring powder made by sifting together 1 oz. each of powdered cinnamon, nutmeg, and black pepper with ½oz. of cloves, and storing this in a tightly stoppered bottle.