of cream. Wash the salt out of a pound of butter, and rub it into the flour; beat up eight eggs with half the whites, and mix it with the composition already prepared. Work it into a light paste, set it before the fire to rise, incorporate a pound of carraway comfits, and an hour will bake it.
CARRIER SAUCE. Chop six shalots fine, and boil them up with a gill of gravy, a spoonful of vinegar, some pepper and salt. This is used for mutton, and served in a boat.
CARROLE OF RICE. Wash and pick some rice quite clean, boil it five minutes in water, strain and put it into a stewpan, with a bit of butter, a good slice of ham, and an onion. Stew it over a very gentle fire till tender; have ready a mould lined with very thin slices of bacon, mix the yolks of two or three eggs with the rice, and then line the bacon with it about half an inch thick. Put into it a ragout of chicken, rabbit, veal, or of any thing else. Fill up the mould, and cover it close with rice. Bake it in a quick oven an hour, turn it over, and send it to table in a good gravy, or curry sauce.
CARROTS. This root requires a good deal of boiling. When young, wipe off the skin after they are boiled; when old, scrape them first, and boil them with salt meat. Carrots and parsnips should be kept in layers of dry sand for winter use, and not be wholly cleared from the earth. They should be placed separately, with their necks upward, and be drawn out regularly as they stand, without disturbing the middle or the sides.
CARROT PUDDING. Boil a large carrot tender; then bruise it in a marble mortar, and mix with it a spoonful of biscuit powder, or three or four little sweet biscuits without seeds, four yolks and two whites of eggs, a pint of cream either raw or scalded, a little ratifia, a large spoonful of orange or rose-water, a quarter of a nutmeg, and two ounces of sugar. Bake it in a shallow dish lined with paste; turn it out, and dust a little fine sugar over it.
CARROT SOUP. Put some beef bones into a saucepan, with four quarts of the liquor in which a leg of mutton or beef has been boiled, two large onions, a turnip, pepper and salt, and boil them together for three hours. Have ready six large carrots scraped and sliced; strain the soup on them, and stew them till soft enough to pulp through a hair sieve or coarse cloth, with a wooden spoon; but pulp only the red part of the carrot, and not the yellow. The soup should be made the day before, and afterwards boiled with the pulp, to the thickness of peas-soup, with the addition of a little cayenne.
CARVING. In nothing does ceremony more frequently triumph over comfort, than in the administration of 'the honours of the table.' Every one is sufficiently aware that a dinner, to be eaten in perfection, should be taken the very moment it is sent hot to table; yet few persons seem to understand, that he is the best carver who fills the plates of the greatest numbers of guests in the least portion of time, provided it be done with ease and elegance. In a mere family circle, where all cannot and ought not to be choosers, it is far better to fill the plates and send them round, rather than ask each individual what particular part they would prefer; and if in a larger company a similar plan were introduced, it would be attended with many advantages. A dexterous carver, would help half a dozen people in less time than is often wasted in making civil faces to a single guest. He will also cut fair, and observe an equitable distribution of the dainties he is serving out. It would save much time, if poultry, especially large turkeys and geese, were sent to table ready cut up. When a lady presides, the carving knife should be light, of a middling size, and of a fine edge. Strength is less required than address, in the manner of using, it; and to facilitate this, the butcher should be ordered to divide the joints of the bones, especially of the neck, breast, and loin of mutton, lamb, and veal; which may then be easily cut into thin slices attached to the adjoining bones. If the whole of the meat belonging to each bone should be too thick, a small slice may be taken off between every two bones. The more fleshy joints, as fillet of veal, leg or saddle of mutton and beef, are to be helped in thin slices, neatly cut and smooth; observing to let the knife pass down to the bone in the mutton and beef joints. The dish should not be too far off the carver, as it gives an awkward appearance, and makes the task more difficult. In helping fish, take care not to break the flakes; which in cod and very fresh salmon are large, and contribute much to the beauty of its appearance. A fish knife, not being sharp, divides it best on this account. Help a part of the roe, milt or liver, to each person. The heads of carp, part of those of cod and salmon, sounds of cod, and fins of turbot, are likewise esteemed niceties, and are to be attended to accordingly. In cutting up any wild fowl, duck, goose, or turkey, for a large party, if you cut the slices down from pinion to pinion, without making wings, there will be more prime pieces. But that the reader may derive the full advantage of these remarks, we shall descend to particulars, and illustrate the subject with a variety of interesting Plates, which will show at the same time the manner in which game and poultry should be trussed and dished. – Cod's head. Fish in general requires very little carving, the fleshy parts being those principally esteemed. A cod's head and shoulders, when in season, and properly boiled, is a very genteel and handsome dish. When cut, it should be done with a fish trowel, and the parts about the backbone on the shoulders are the firmest and the best. Take off a piece quite down to the bone, in the direction a, b, c, d, putting in the spoon at a, c, and with each slice of fish give a piece of the sound, which lies underneath the backbone and lines it, the meat of which is thin, and a little darker coloured than the body of the fish itself. This may be got by passing a knife or spoon underneath, in the direction of d, f. About the head are many delicate parts, and a great deal of the jelly kind. The jelly part lies about the jaw, bones, and the firm parts within the head. Some are fond of the palate, and others the tongue, which likewise may be got by putting a spoon into the mouth. – Edge bone of Beef. Cut off a slice an inch thick all the length from a to b, in the figure opposite, and then help. The soft fat which resembles marrow, lies at the back of the bone, below c; the firm fat must be cut in horizontal slices at the edge of the meat d. It is proper to ask which is preferred, as tastes differ. The skewer that keeps the meat properly together when boiling is here shewn at a. This should be drawn out before it is served up; or, if it is necessary to leave the skewer in, put a silver one. – Sirloin of Beef may be begun either at the end, or by cutting into the middle. It is usual to enquire whether the outside or the inside is preferred. For the outside, the slice should be cut down to the bones; and the same with every following helping. Slice the inside likewise, and give with each piece some of the soft fat. The inside done as follows eats excellently. Have ready some shalot vinegar boiling hot: mince the meat large, and a good deal of the fat; sprinkle it with salt, and pour the shalot vinegar and the gravy on it. Help with a spoon, as quickly as possible, on hot plates. – Round or buttock of Beef is cut in the same way as fillet of veal, in the next article. It should be kept even all over. When helping the fat, observe not to hack it, but cut it smooth. A deep slice should be cut off the beef before you begin to help, as directed above for the edge-bone. – Fillet of Veal. In an ox, this part is round of beef. Ask whether the brown outside be liked, otherwise help the next slice. The bone is taken out, and the meat tied close, before dressing, which makes the fillet very solid. It should be cut thin, and very smooth. A stuffing is put into the flap, which completely covers it; you must cut deep into this, and help a thin slice, as likewise of fat. From carelessness in not covering the latter with paper, it is sometimes dried up, to the great disappointment of the carver. – Breast of Veal. One part, called the brisket, is thick and gristly; put the knife about four inches from the edge of this, and cut through it, which will separate the ribs from the brisket. – Calf's Head has a great deal of meat upon it, if properly managed. Cut slices from a to b, letting the knife go close to the bone. In the fleshy part, at the neck end c, there lies the throat sweetbread, which you should help a slice of from c to d with the other part. Many like the eye, which must be cut out with the point of a knife, and divided in two. If the jaw-bone be taken off, there will be found some fine lean. Under the head is the palate, which is reckoned a nicety; the lady of the house should be acquainted with all things that are thought so, that she may distribute them among her guests. – Shoulder of Mutton. This is a very good joint, and by many preferred to the leg; it being very full of gravy, if properly roasted, and produces
