Eggs for forcemeats, and for every description of sweet dishes, should
be thoroughly beaten, and for the finer kinds should be passed through
a sieve.

A trustworthy zealous servant must keep in mind, that waste and
extravagance are no proofs of skill. On the contrary, GOOD COOKERY
is by no means expensive, as it makes the most of every thing, and
furnishes out of simple and economical materials, dishes which are at
once palatable and elegant.




CHAPTER I.


Soups.

STOCK OR CONSOMMÉ.

This is the basis of all kinds of soup and sauces. Shin of beef or
ox-cheek make excellent stock, although good gravy-beef is sometimes
preferred; the bones should always be broken, and the meat cut up, as
the juices are better extracted; it is advisable to put on, at first,
but very little water, and to add more when the first quantity is
nearly dried up. The time required for boiling depends upon the
quantity of meat; six pounds of meat will take about five hours; if
bones, the same quantity will require double the time.

Gravy beef with a knuckle of veal makes a fine and nutritious stock;