A Blanc


Put into a stewpan one pound of fat bacon rasped, one pound of beef-suet cut small, and one pound of butter; the strained juice of two lemons, a couple of bay-leaves, three cloves, three carrots, and three onions divided into dice, and less than half a pint of water. Simmer these gently, keeping them often stirred, until the fat is well melted, and the water has evaporated; then pour in rather more than will be required for the dish which is to be cooked in the blanc; boil it softly until all the ingredients have given out their full flavour, skim it well, add salt if needed, and strain it off for use. A calf’s head is often boiled in this.