one is opened, its contents should immediately be eaten, as they soon spoil. The pickle should not be kept more than 2 or 3 months.OYSTER SAUCE, to serve with Fish, Boiled Poultry, &c.
492. INGREDIENTS.--3 dozen oysters, 1/2 pint of melted butter, made with milk, No. 380.
Mode.--Open the oysters carefully, and save their liquor; strain it into a clean saucepan (a lined one is best), put in the oysters, and let them just come to the boiling-point, when they should look plump. Take them off the fire immediately, and put the whole into a basin. Strain the liquor from them, mix with it sufficient milk to make 1/2 pint altogether, and follow the directions of No. 380. When the melted butter is ready and very smooth, put in the oysters, which should be previously bearded, if you wish the sauce to be really nice. Set it by the side of the fire to get thoroughly hot, but do not allow it to boil, or the oysters will immediately harden.
Using cream instead of milk makes this sauce extremely delicious. When liked, add a seasoning of cayenne, or anchovy sauce; but, as we have before stated, a plain sauce should be plain, and not be overpowered by highly-flavoured essences; therefore we recommend that the above directions be implicitly followed, and no seasoning added.
Average cost for this quantity, 2s.
Sufficient for 6 persons. Never allow fewer than 6 oysters to 1 person, unless the party is very large.
Seasonable from September to April.
A more economical sauce may be made by using a smaller quantity of oysters, and not bearding them before they are added to the
sauce: this may answer the purpose, but we cannot undertake to recommend it as a mode of making this delicious adjunct to fish,
&c.
PARSLEY AND BUTTER, to serve with Calf 's Head. Boiled Fowls, &c.
493. INGREDIENTS.--2 tablespoonfuls of minced parsley, 1/2 pint of melted butter, No. 376.
Mode.--Put into a saucepan a small quantity of water, slightly salted, and when it boils, throw in a good bunch of parsley which has been previously washed and tied together in a bunch; let it boil for 5 minutes, drain it, mince the leaves very fine, and put the above quantity in a tureen; pour over it 1/2 pint of smoothly-made melted butter; stir once, that the ingredients may be thoroughly mixed, and serve.
Time.--5 minutes to boil the parsley. Average cost, 4d. Sufficient for 1 large fowl; allow rather more for a pair. Seasonable at any time.
Note.--Sometimes, in the middle of winter, parsley-leaves are not to be had, when the following will be found an excellent substitute:--Tie up a little parsley-seed in a small piece of muslin, and boil it for 10 minutes in a small quantity of water; use this water to make the melted butter with, and throw into it a little boiled spinach, minced rather fine, which will have an appearance similar to that of parsley.
[Illustration: PARSLEY.]
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PARSLEY.--If there be nothing new under the sun, there are, at any rate, different uses found for the same thing; for this pretty aromatic herb was used in ancient times, as we learn from mythological narrative, to adorn the head of a hero, no less than Hercules; and now--was ever fall so great?--we moderns use it in connection with the head of--a calf. According to Homer's "Iliad," warriors fed their chariot-steeds on parsley; and Pliny acquaints us with the fact that, as a symbol of mourning, it was admitted to furnish the funeral tables of the Romans. Egypt, some say, first produced this herb; thence it was introduced, by some unknown voyager, into Sardinia, where the Carthaginians found it, and made it known to the inhabitants of Marseilles. (See No. 123.)
FRIED PARSLEY, for Garnishing.
494. INGREDIENTS.--Parsley, hot lard or clarified dripping.
Mode.--Gather some young parsley; wash, pick, and dry it thoroughly in a cloth; put it into the wire basket of which we have given an engraving, and hold it in boiling lard or dripping for a minute or two. Directly it is done, lift out the basket, and let it stand before the fire, that the parsley may become thoroughly crisp; and the quicker it is fried the better. Should the kitchen not be furnished
with the above article, throw the parsley into the fryingpan, and when crisp, lift it out with a slice, dry it before the fire, and when
thoroughly crisp, it will be ready for use. [Illustration: WIRE BASKET.]
WIRE BASKET.--For this recipe, a wire basket, as shown in the annexed engraving, will be found very useful. It is very light and handy, and may be used for other similar purposes besides that described above.
PARSLEY JUICE, for Colouring various Dishes.
495. Procure some nice young parsley; wash it and dry it thoroughly in a cloth; pound the leaves in a mortar till all the juice is extracted, and put the juice in a teacup or small jar; place this in a saucepan of boiling water, and warm it on the bain marie principle just long enough to take off its rawness; let it drain, and it will be ready for colouring.
TO PRESERVE PARSLEY THROUGH THE WINTER.
496. Use freshly-gathered parsley for keeping, and wash it perfectly free from grit and dirt; put it into boiling water which has been slightly salted and well skimmed, and then let it boil for 2 or 3 minutes; take it out, let it drain, and lay it on a sieve in front of the fire, when it should be dried as expeditiously as possible. Store it away in a very dry place in bottles, and when wanted for use, pour over it a little warm water, and let it stand for about 5 minutes.
Seasonable.--This may be done at any time between June and October. AN EXCELLENT PICKLE.
497. INGREDIENTS.--Equal quantities of medium-sized onions, cucumbers, and sauce-apples; 1-1/2 teaspoonful of salt, 3/4 teaspoonful of cayenne, 1 wineglassful of soy, 1 wineglassful of sherry; vinegar.
Mode.--Slice sufficient cucumbers, onions, and apples to fill a pint stone jar, taking care to cut the slices very thin; arrange them in alternate layers, shaking in as you proceed salt and cayenne in the above proportion; pour in the soy and wine, and fill up with vinegar. It will be fit for use the day it is made.
Seasonable in August and September.
[This recipe was forwarded to the editress of this work by a subscriber to the "Englishwoman's Domestic Magazine." Mrs. Beeton, not having tested it, cannot vouch for its excellence; but the contributor spoke very highly in its favour.]
SOY.--This is a sauce frequently made use of for fish, and comes from Japan, where it is prepared from the seeds of a plant called Dolichos Soja. The Chinese also manufacture it; but that made by the Japanese is said to be the best. All sorts of statements have been made respecting the very general adulteration of this article in England, and we fear that many of them are too true. When genuine, it is of an agreeable flavour, thick, and of a clear brown colour.
PICKLED RED CABBAGE.
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498. INGREDIENTS.--Red cabbages, salt and water; to each quart of vinegar, 1/2 oz. of ginger well bruised, 1 oz. of whole black pepper, and, when liked, a little cayenne.
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