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1036
Enquire within upon everything
·
Robert Kemp Philp
768
2231.
Sage-and-Onion,
or
Goose-Stuffing
Sauce.
Chop
very
fine
an
ounce
of
onion
and
half
an
ounce
of
green
sage
leaves,
put
them
into
a
stewpan
with
four
spoonfuls
of
water,
simmer
gently
for
ten
minutes,
then
put
in
a
teaspoonful
of
pepper
and
salt,
and
one
ounce
of
fine
bread-crumbs;
mix
well
together;
then
pour
to
it
a
quarter
of
a
pint
of
broth,
or
gravy,
or
melted
butter;
stir
well
together,
and
simmer
it
a
few
minutes
longer.
This
is
an
excellent
relish
for
roast
pork,
poultry,
geese
or
ducks,
or
green
peas.
2232.
Garnishes.
i.
Parsley
is
the
most
universal
garnish
for
all
kinds
of
cold
meat,
poultry,
fish,
butter,
cheese,
and
so
forth.
Horseradish
is
the
garnish
for
roast
beef,
and
for
fish
in
general;
for
the
latter,
slices
of
lemon
are
sometimes
laid
alternately
with
the
horseradish.
ii.
Slices
of
lemon
for
boiled
fowl,
turkey,
and
fish,
and
for
roast
veal
and
calf's
head.
iii.
Carrot
in
slices
for
boiled
beef,
hot
or
cold.
iv.
Barberries,
fresh
or
preserved,
for
game.
v.
Red
beetroot
sliced
for
cold
meat,
boiled
beef,
and
salt
fish.
vi.
Fried
smelts
as
garnish
for
turbot.
vii.
Fried
sausages
or
forcemeat
balls
are
placed
round
turkey,
capon,
or
fowl.
viii.
Lobster
coral
and
parsley
round
boiled
fish.
ix.
Fennel
for
mackerel
and
salmon,
either
fresh
or
pickled.
x.
Currant
jelly
for
game,
also
for
custard
or
bread
pudding.
xi.
Seville
orange
or
lemon
in
slices
for
wild
ducks,
widgeons,
teal,
and
so
forth.
Marker
Marker
Fine marker
White-out
Fine white-out
Circle
Paint
Unmarker
Hand
Scalpel
Dice
Sieve
Purify
Undo
Redo
Start over
