NYPL RESEARCH LIBRARIES 3 3433 08224582 4 ANNEX _ _ NEW SYSTEM OF DOMESTIC COOKERY: FORMED UPON PRINCIPLES OF ECONOMY; AND ADAPTED TO THE USE QF PRIVATE FAMILIES. BY A LADY. Publishes Qunteil] A NEW EDITION, CORRECTED AND AUGMENTED. WITH A NEW CHAPTER ON FRENCH COOKERY. LONDON: • JOHN MURRAY, ALBEMARL E-STREET: SOLD ALSO BY LONGMAN, BALDWIN, RICHARDSON, WHITTAKER, UNDERWOOD, AND SIMPKIN AND MARSHALL, LONDON; WILSON, YORK; MOZLEY, DERBY ; MANNERS AND MILLER, AND OLIVER AND BOYD, EDINBURGH ; CUMMING, MILLIKEN, WAKEMAN, AND KEENE, DUBLIN; And by every Bookseller and Newsman in Town and Country. MANNERS AND WILSON, YORK: MARSHALL, LONDON. NDERWOOD, MDCCCXXXIII. Price Seven Shillings and Sixpence in Boards. aur iru B' Aura E THE NEW YORK PUBLIC LIETARY Ya. y_ PÚBLIC 5.04. Malapio ASTOR, LENOX AND TILDEN FOUNDATIONS. 1898. 5. do. Cuftants or if Water Chill away or a little Mix Srifee LONDON: Printed hy WILLIAN CLOWES, Stamford Street. call tobor CAL sumiera sirs a gin then put it to the Dough feat it a lchih Mand to rik :::bc1214 -hour orie Earthen Itector Et Guash the lake note ha Four o de دارویی و THE NEW YORK PUBLIC LIBRARY ASTOR, LENOX AND TILDEN FOUNDATIONS 1898. ents arq Bitaw PM THE NEW YORK PUBLIC LIBRARY ASTO NOX AND JNOCNOUNDATIONS. I CLOWES, Feet I to the · FRONTISPIE CE. RSS DANTE titutunut dll ST SUSHI 2 Published as the thit directs Dec"182-1, by J. Murray. ONTISPIE CE. ADVERTISEMENT. POKERY AS the following directions were intended for the conduct of the families of the authoress's own daughters, and for the arrangement of their table, so as to unite a good figure with proper economy, she has avoided all excessive luxury, such as essence, of ham, and that wasteful expenditure of large quantities of meat for gravy, which so greatly contributes to keep up the price, and is no less injurious to those who eat than to those whose penury obliges them to abstain. Many receipts are given for things which, being in daily use, the mode of preparing them may be supposed too well known to require a place in a cookery-book; yet we rarely meet with butter properly melted, good toast-and-water, or well-made coffee. She makes no apology for minuteness in some ar- ticles, or for leaving others unnoticed, because she does not write for professed cooks. This little work would have been a treasure to herself when she first set out in life, and she therefore hopes it may prove useful to others. In that ex- pectation it is given to the public; and as she will receive from it NO EMOLUMENT, 80 she trusts it will escape without censure. 1824, Iluar. a 2 DIRECTIONS TO THE BINDER. Plate Art of Cookery, to face Title, Plate 1 to face page xlvi. 9 2 . . . . xlviii. » 3 .i . . xlix. » 4 · · · .li. , 5'. . , . liii. 6 and 7 (with the printed leaf of expla- nation, pages *36 and *37, placed between them) to face each other, and stand between pages 36 and 37 „ 8 to face page 108. » 9 . 114. - - - - -- -- - - CONTENTS. Page CO THE BINDER. to face Title page xlvi. · · xlviii. FISH. . . xlix. A CO CO CC .. li. .. liii. with the printed leaf of expla- MN, pages *36 and *37, placed een them) to face each other, tand between pages 36 and 37 age 108. · 114. Page INTRODUCTION. Au easy way to pickle a piece of salmon already boiled . . . . . 11 MISCELLANEOUS OBSERVA To pot salmon . 11 Tions for the use of the Collared salmon . . . 11 Mistress of a family . XXV Cod. . . . 11 The’art of carving'. . xly Cod's head and shoulders 12 Crimped cod . . . *12 Stewed cod. . . . . Boiled cod sounds. . .. Cod sounds to look like PART I. small chickens . . To broil cod sounds . . Cod sounds ragout . . Scallops of cod. . . . To choose fish. . . 1 to 3 Currie of cod . . . . Observations on dressing fish 4 To dress salt cod or ling 14 To fry fish'; 5 To dress salt fish that has To boil fishi . . i 5 been boiled; an excellent To dress a turtle . . 6 dish . . . . . Sturgeon i . . i . 8 Soles : : 14 To dress fresh sturgeon . 8 Soles another way. . . 14 To roast sturgeon. i . 8 Soles in the Portuguese way 15 Another . . . . . 8 The stuffing for soles. . 15 An excellent imitation of Mackerel . . . . . 15 pickled sturgeon . . 8 Pickled mackerel, called Turbot . . . . 9 . caveach . . . . . 16 To boil turbot . . . . 9 Haddock . . . . . 16 Salmon . . . . . . 9 To boil or broil haddock - 16 To buil salmon. . . . 9 To stew haddock . . 16 To broil salmon . . . 9 To dry haddocks (and whit- To dry salmon . . . . 9 ings the same way) . To dress dried salmon. . 10 To cure Finnan haddóck. An excellent dish of dried The Scotch dish called crop- salmon : . . . . 10 ped heads . . . . 17 To pickle salmon . . . 10 Thornback and Skate . . 18 · Another way . . . 10 Crimped skate . . . . 18 : CONTENTS. vi : . . Red muliet' Tod Page Maids . . . . . . 18 To pot lobsters . . . . 26 ullet . . . . . 18 Another way, as at Wood's Flounders, boiled or fried . 18 Hotel (mackerel, her- Water souchy . . . . 18 rings and trout, the same An excellent way of dressing way). . . . : in a large plaice, especially Stewed lobsters, a very high if there be a roe . . . 19 relish . . . . Herrings and sprats . , 19 Lobster pudding . . . To smoke herrings . . 19 Rissoles of lobster . . . 21 Fried herrings . . . . 19 Buttered lobsters . . . Broiled herrings . . . 19 To roast lobsters . . . Potted herrings which much Currie of lobsters or prawns resemble char . . . 19 Prawns and crayfish in jelly, The same, like mackerel. 20 a beautiful dish. . . To dress red herrings . . 20 To butter prawns or shrimps 28 Baked herrings and sprats 20 To pot shrimps To broil sprats . . . . 21 Crabs . . . . . . To fry smelts. 21 Hot crab . . . . . uress pipers . . . 21 Dressed crab, cold . . To dress pike . . . . 21 Oysters . . . . . Boiled carp . . . 21 To feed oysters Stewed carp . . . 22 To stew oysters, Baked carp 22 Boiled oysters . . . Perch and tench, different To scallop oysters . . ways of dressing . . 22 Oyster fritters . . To dress trout and grayling Fried oysters, to garnish (and perch and tench) . 23 boiled fish . . Trout à la Genevoise . . r sauce Char, different ways of dress. Oyster loaves. . 18 . . . . . . 23 Oyster patties : . Eels 23 To pickle oysters . Spitchcock eels . . 23 Another way to pickle oy Fried eelsi . . . . 24 sters . . . . . . - Boiled eels Eel broth, very nourishing for the sick . . . . 24 Collared eel . . . . 24 PART II. To stew lampreys as at Worcester . . . . 24 MEATS. To pot lampreys as at Worcester . . . . 25 To choose meats . . . 30 Excellent fish cake, Hierres Observations on purchas- en Provence . . . . 25 ing, keeping, and dress- Court Bouillon, in which ing meats , . .' . any kind of fresh fish To keep meat hot. . . may be done . . . 25 Venison . . . Lobsters, shrimps, and cray- To keep' venison , fish . . . . . . 26 To dress venison . . .com CONTENTS. vii CONTENTS. Page · 18 To pot lobsters, . . .? · 18 Another way, as at Wood's, T. 18 Hotel (mackerel, her ! · 18 rings and trout, the same ing w ay). . ...20 ully Stewed lobsters, a very high. . 19 relish ...... . 19 Lobster pudding ... • 19 Rissoles of lobster :: • 19 Buttered lobsters ... • 19 To roast lobsters.. h Currie of lobsters or prawns 19 Prawns and crayfish in jelly, 20 a beautiful dish :: 20 To butter prawns or shrimps 20 To pot shrimps .. 21 Crabs.... 21. Hot crab .... 21 Dressed crab, cold . . 21 Oysters . . . . 21. To feed oysters ... 02 To stew oysters ": 22 Boiled oysters. ... To scallop oysters . . Page Page Neck and shoulder of veni. underdone, called beef son . . . . . 38 olives . . . . To stew a shoulder of veni The same, called sanders, son : .. . . . 38 The same, called cecils . 51 Breast of venison. . 38 To mince beef . . . . Hashed venison . . . 38 To hash beef . . . . BEEF . . . . 39 Beef à la vinaigrette. . . To keep beef . . . . 39 Round of beef. i . To salt beef or pork for eat Welsh beef . ing immediately .. 39 To roast tongue and udder To salt beef red ... 40 To cure tongues . .. To preserve beef, mutton, or Another way . venison, without salt i 40 To stew tongue . . The Dutch way to salt beef 40 An excellent way of prepare Beef escarlot, to eat cold . 41 ing tongues to eat cold . Beef à la mode. . . 41 Beef heart. . . . . 54 Beef à la royale . . . 41 Stewed ox cheek, plain . A fricandeau of beef , . 42 To dress ox cheek another To stew a rump of beef. 42 way. . . . . . Stewed rump another way 43 Marrow bones. .. Rump of beef roasted . 43 Tripe . . . . . Beef rump en matelotte 43 Soused tripe . . To stew brisket of beef 44 Ox feet or cow heels. To press beef . . . . 44 Suet . . . . . To make hunter's beef . 44 Bubble and squeak . An excellent mode of dress- Veal . . . . ing beef . . . . . 45 To keep veal . .. To collar beef . . . . 45 Leg of veal . . . . Beef-steaks, . . . 46 Knuckle of veal Beef-steaks and oyster-sauce 46 Shoulder of veal , Staffordshire beef-steaks. 46 Forced veal . . . Italian beef-steaks. . 46 Neck of veal . . Rolled beef-steaks, . 47 Neck of veal à la braise Beef-steaks of underdone Breast of real . . . meat . . . . . . 47 To collar a breast of veal . Beef collops .. . . 47 Collared veal, to eat hot . Beef palates . . . . To make a currie . . . To pickle beef palates . . Chump of veal à la daube To pot beef Veal rolls of either cold meat Another way . • or fresh . . . . . Another way . Harrico of veal . . . To dress the inside of a cold A dunelm of cold meat or sirloin . . . . . fowl . . . . . . To dress the same, to taste Minced veal . . . . like hare . . . . . 49 Cutlets Maintenon . . Another way .. 50 Cutlets, another way . . Fricassee of cold roast beef 50 Veal collops . To dress cold beef that is To dress collops quick . 63 22 Oyster fritters, ... Fried oysters, to garnish 23 boiled fish . ... 23 Oyster sauce ..., Ovster loaves. ... 3 Ovsfer patties : ... 3. To pickle oysters .... 3 Another way to pickle oya sters . ... PART II. MEATS. To choose meats ... 30 Observations on purchase ing, keeping, and dress- in meats . . . To lieep meat hot, . . enison . . keep venison . dress venison. . . CONTENTS. ers 68 viii Page Page Scotch collops. . • 64 Shoulder of mutton roasted 75 Scallops of cold veal or To'stew shoulder of mutton chicken . . . . . 64 with oysters • Fricandeau of veal . . 64 Neck of mutton • ' . A cheaper, but equally good To roast a saddle of mutton one s i . . . . 65 Fillet of mutton glazed . Fricandeau another way , 65 Harrico. · · · Veal olives . . . . . 65 To hash mutton . . . To pot veal . . . . . 65 Breast of mutton . . . To pot veal or chicken with To collar a breast of mutton 77 ham ' . . . 66 Loin of mutton . . . Veal cake . . . . . 66 To roll line of mutton . . Chartreuse . . . . . 66 Mutton ham · · · · Marble-veal . 66 Mutton collops. . . . An excellent dish of veal Mutton cutlets in the Portu- that has been roasted . 67 guese way . . . To boil calf's head. . . 67 Mutton chops . . . . To hash calf's head . . 67 Steaks of mutton, or lamb, Another way . .. and cucumbers . . Calf's head fricasseed . . 68 Mutton steaks Maintenon . To collar calf's head . . 69 To dress mutton rumps and Calf's head stewed . . 69. kidneys . . . . . Calf's brains . . . . 69 Scotch hotch-potch 69 Scotch hotch-potch . . Calf's head fricasseed. . 70 Winter hotch-potch . . Another way, for a corner An excellent hotch-potch. dish i . . 70 Another . . . . . Kidney. i : . . . Mutton kebobbed . . . Calf's heart . . . . 70 China chilo. . . Calf's liver . . Mutton scallops . . Calf's liyer roasted . 70 LAMB .: To dress liver and lights 71. Leg (and hind quarter) of Sweetbreads . . . . 71 Lamb • . . . . To serve plain • • · · 71 Fore-quarter of lamb. . Sweetbreads roasted .. 71 Breast of lamb and cucum- Sweetbreads à la daube, 71 bers. . . . . Sweetbreads stewed . . 71 Breast of house lamb. . Sweetbreads fricasseed white 72 Shoulder of lambforced with Sweetbreads fricasseed brown 72 sorrel-sauce . . . .' MUTTON 72 Lamb-steaks . . . . Observations on mutton . House lamb-steaks. ... Leg of mutton . . . House lamb-steaks, white. 82 Boiled leg of mutton. House lamb-steaks, brown. Mutton à la Turci. i 73 Lamb cutlets with spinach 83 Another mode of dividing Lamb's head and hinge • 83 a leg of mutton . . 74 Lamb's fry . . . . . 83 To dress haunch of mutton 74 Lamb's sweetbreads . . 83 Haunch of mutton to imi. Fricasseed lambstones . . tate venison . . . . 74 73 CONTENTS. CONTENTS. Pork .... . . Pettitoesi . : i. . 89 Page Pate 64 Shoulder of mutton roasted 3 To stew shoulder of mutton 64 with oysters, . .. 64 Neck of mutton ... 75 To roast a saddle of mutton 70 65 Fillet of mutton glazed . 76 65 Harrico. • ios70 65 To hash multon ,..70 65 Breast of mutton...7 To collar a breast of mutton 71 66 Loin of mutton ...?! 56 To roll line of mutton . . 71 56 Mutton ham . .. i 78 56 Mutton collops. . . . 78 Mutton cutlets in the Portu 7 guese way .... 78 7 Mutton chops.... 78 Steaks of mutton, or lamb, B and cucumbers. i. 79 Mutton steaks Maintenon , 79 To dress mutton rumps and kidneys .. ... 79 Scotch hotch-potchi 'SO Winter hotch-potch . 80 An excellent hotch-potch. 80 Another ..... Mutton kebobbed ... China chilo...! Mutton scallops .. LAMB.. : Leg (and hind quarter) of Lambii... Fore-quarter of lamb . ; Breast of lamb and cucum bers. , D i . 8! reast of house lamb. .8 houlder of lambforced with sorrel-sauce ... mb-steaks ... zise lamb-steaks. use lamb-steaks, white. use lamb-steaks, brown. 82 ab cutlets with spinach b's head and hinge b's fry. .. o's sweetbreads. .83 To dry hog'schooli sseed lambstones. . 83 Page Page Fricassee of lambstones and Another way . . sweetbreads, another way 84 Another way, that gives A very nice dishi : 84 a high favour . 97 An Indian Burdwan stew. 84 A method of giving a still higher flavour. . . To pickle pork . . . . 85 To make a pickle that will To roast a leg of pork . . 86 keep for years, for hams, To boil a leg of pork : 86 tongues, or beef, if boiled Loin and neck of pork , 86 and skimmed between Shoulders and breast of pork 87 each parcel of them. . 98 Rolled neck of pork i . 87 To dress hams .'. . .. Spring or forehand of pork 87 The manner of curing Wilt- Sparerib . . 87 shire bacon . . Pork-yriskin , Another way . . . Blade-bone of pork .88 SAUSAGES . . . . . 100 To dress pork as lamb . 88 Veal sausages . . . . 100 Pork-steaks . . . . 88 Mutton sausages . . . To scald a sucking pig . 88 Pork sausages . . . . To roast a sucking pig • An excellent sausage, to eat cold . . . . . . 10 To make excellent mock brawn - Spradbury's Oxford sau- . .. . . sages . . . . . Another mock brawn . . . 101 Portuguese sausages . . 101 To collar pig's head . .. Sausages of cold veal, tur- To keep brawn, the Cam- key, or fowl . . . . 102 bridge way . . . 91 An excellent souse for Croquets . . . 102 brawn, or pig's feet and ears . . . . . . 91 To roast porker's head . 91 PART III. To prepare pig's cheek for boiling . . . . To force hog's ears . POULTRY, GAME, &c. . . 92 Pig's feet and ears soused. 92 To choose poultry, game, , Pig's feet and ears fricasseed 92 &c. ,,. ly of pig's feet and ears 93 General directions for poul- nouis 93 try, game, &c. . . To make black puddings . . 105 - 93 Directions how to blanch, braise, glaze, force, and To blanch . . . . . 106 95 To braise . . . . . 106 95 To glaze without braising . 95 To force fowls, &c. . . 107 96 To lard meat, fowls, sweet- ho dry hog's cheeks . 96 breads, &c. . . . . 10 cure hams . . . . 96 POULTRY . other way . 96 To boil Turkey . . 1 90 isso · · · · 102 Pig's harslet . . . . of braises how to blanc, 105 lard . . 106 . Another way · · · 94 Another way . . Excellent hog's pudding, without blood . . . Another way ; . . White hog's puddings . Hog's lard ::: : . . 106 107 · · $ . 107 . 108 CONTENTS. 120 Page Page To roast turkey . . 108 To pot moor game. . 119 Pulled turkey . .. 108 Grouse . . . . . . 120 An incomparable relish, or To roast wild fowl . . . 120 devil, of turkey . . .109 Wild ducks, teal, widgeon, To boil fuwls . 109 dun birds, &c. . . . To stew a fowl with rice . 109 Woodcocks, snipes, and Pelaw . . . . . . 109 quails . . . . . 120 Fowls roasted . . . . 110 To pot woodcocks . . . 121 Fowls broiled . . . 110 Ruffs and rees . . . . 121 Another way . . . . 110 . To dress plovers . . . 121 Davenport fowls . . . 110 Plovers' eres . . . . 121 A nice way to dress a fowl To roast ortolans. 121 for a small dish. . . 110 Guinea and pea fowl .. 121 Fricassee of chickens. . lil Hares . . . . . . 122 A beautiful and excellent To roast hare . . . . 122 way of dressing fowls .lll To jug an old hare . . 123 To pull chickens. . . 112 Broiled and hashed hare . 123 Another way . . . 112 To pot hare . ... . 123 Chicken currie . . . 112 Rabbits . . . . . 123 Another, more easily To make a rabbit taste made . . . . . 112 much like hare . . 124 . To braise chickens . . 113 To pot rabbits . . . . 124 Ducks roasted . . . . 113 To boil ducks. 113 To stew ducks. . 113 To hash ducks ... 114 PART IV. To roast goose ... . 114 To stew giblets . . . 114 SOUPS AND GRAVIES. Pigeons . . . . 114 Roast pigeons.. . 115 General directions respect- To stew pigeons . . . 115 ing soups and gravies . Another way . . . 115 Soups, &c. . . . . . To broil pigeons . . . 115 Colouring for soups or Wood pigeons, . . . 116 gravies . . . . . To pickle pigeons . . . 116 A clear brown stock for Pigeons in jelly, a beautiful gravy soup or gravy . 126 dish . . . . . 116 Mock turtle . . . Another way . . . 117 A cheaper way to prepare To pot pigeons . . . 117 mock turtle. . . e and other small birds 118 Another way . . . GAME, &c. . . . . . 118 Another way . . . 128 To keep game, &c. . . 118 An excellent soup. . . 128 To clarify butter for potted An excellent white soup 128 things . . . . . 118 A plainer white soup, . 129 Pheasants, and partridges . 119 Giblet soup. . . . . 129 To pot.partridges . . . 119 Partridge soup. . . . 130 . A very cheap way of potting Grouse soup . . . birds . . . . . . 119 Macaroni soup. . . 126 127 127 130 130 CONTENTS. ONTENTS age 08 To pot moor game... 08 Grouse..icole To roast wild fowl. ..! 09 Wild ducks, teal, widgeon, 09 dun birds, &c. 19 Woodcocks, snipes, and 9 quails 10 To pot woodcoeks... 0 Ruffs and rees., 0 To dress plovers... 0 Plovers' eggs in To roast ortolans , , , 0 Guinea and pea fowl .. 1 Hares, il To roast hare ir, 1 To jug an old hare 2 Broiled and hashed hare .. Page Page . A pepper-pot, to be served Clear gravy. . . . . 145 in a tureen . . . . 130 Cullis, or brown gravy. . 145 Gravy soup. . . . 131 Bechamel, or white gravy . 145 Vegetable soup. . . . 131 A gravy without meat . . 145 Another way. . . . 132 A rich gravy . . . . 146 Herb soup.... . 132 Gravy for a fowl, when there Turnip soup. . . . . 133 is no meat to make it of 146 Old peas soup. . . . 133 Veal gravy . . . . . 146 Green peas soup . .. 133 A less expensive veal gravy 146 Another as used in Italy 134 A cheap and good gravy 147 Dried green peas soup, quite Gravy to make mutton eat equal to that made of fresh like venison . . . . 147 Govi .. peas . . . . . . 134 A strong fish gravy . . 147 Lilly Carrot soup . . . . . 135 Savoury jelly to put into Onion soup. . . . . 135 cold meat pies . . . 147. Spinach soup . . . . 135 Jelly to cover cold fish. . 148 Beef and cabbage soup, as 1 in Scotland . . . . 136 To pot hare pot hare ... Scotch leek soup . . . 136 Scotch cuckie leekie . . 136 PART V. . Another . . . . . 136 och like hare :: Scotch barley broth. . . 137 SAUCES, FORCEMEATS, VINE- Scotch mutton broth . . 137 Hare soup. . GARS, KETCHUPS, PICKLES, . . . 137 &e. e Rabbits . .! To make a rabbit taste much like hare ... To pot rabbits . . i. E - Oxtail soun' . to . . . 137 . . . 138 Huss DT IV. Soup à la sap Portable soup . · 148 Veal broth. . . stock to General directions respect. Another . . . . . 140 White sauce fons: ing soups and graves ' Chicke Soups, &c. . ,.." Colouring for soups of Seal broth . ... 141 Aush, or vegetables graviesi , A clear brown stock for gravy soup or gravy. Ska Mock turtle .js Skate soup 4 cheaper way to prepare mock turtle · Os Anoti fish Eel soup. essian soup and ragout , 138 A very good sauce, especially . . . . 139 to hide the bad colour of AND GRAVIES. Soun Fabie soup . . . . 139 fowls . . . . . . 148 SOUPS AND Gkan woup maigre. . . . . 140 White sauce for fricassee of Another . . . . . 140 fowls, rabbits, whitemeat, beral directions to I To stew beef's cheek . . 140 fish, or vegetables Quds and gravico 1 Chicken broth. . • 149 . . . 141 A very good sauce for boiled th. . . . . 141 chickens . . . . . 149 Clouring for soup stock for brown or white Lemon white sauce for boiled 1 soups. . . . . 141 fowls . . . . . . 149 :.:· · · · 141 Another white sauce for e soup. . . . . 142 boiled fowls . . . . 150 it lobster soup, . 142 A sauce for roast fowls. . 150 sa or prawn soup . 142 Sauce for fowl of any sort. 150 soup. . . . . 143 Sauce for cold fowl, or par- Anothes oyster soup, as tridge. . . . . . 150 other way . De made at Oystermonth, in A very fine mushroom sauce South Wales Wales. . . 143 for fowls, or rabbits. . 150 urellent white soep WRAVIES . . . . 143 Sauce for wild fowl. . . 151 plainer white soup 1% Observatione utious on gravies . 143 Another for the same, or for Eblet soup. . . . . 13. To make a make a gravy that will ducks . . . . .. 151 intridore soup. ' , eep a week. 143 An excellent sauce for boiled mouse soup ..!!! Another er way. . . . 144 carp, or boiled turkey . 151 Excellent lobster soup, hoh .14 way . un excellent soup · •. n-excellent white soup caroni soup · · xii CONTENTS. uce • • • 152 161 Page Page Green sauce for green geese Anchovy sauce . . . . 158 or ducklings. .. • 151 To melt butter . . . . 159 Liver sauce . . . . . 151 An excellent currie powder 159 .. 152 To make mustard . . . 159 Onion sauce . . . . 152 Another way, for imme- Clear shalot sauce . . 152 diate use . . . . 159 To make parsley sauce, when Kitchen pepper. . . 160 parsley leaves are not to To dry mushrooms . . . 160 be had! . . . . . 152 Mushroom powder. . . 160 Bread sauce. . . . . 152 To pot mushrooms . . . Dutch sauce, for meat, fowl, To choose anchovies . . or fish. . . . . . 152 To make essence of ancho- Sauce Robart, for rumps or vies . . . . . . 161 steaks . . . . . 153 To make sprats taste like Benton sauce, for hot or anchovies . . . . . 162 cold roast beef . 153 Browning to colour and Sauce for fish pies, when flavour made dishes . . 162 cream is not ordered. . 153 Casserol, or rice edging, for Another . . . . . 153 a currie or fricassee. . 162 Tomata sauce for hot or FORCEMEATS . . . . 162 cold meats . . . . Forcemeat ingredients . 163 Apple, sauce for goose and Forcemeat to force fowls or roast pork . .. . . 154 meat . . . . . . 164 The old currant sauce for Forcemeat for hare, or any venison . . . . . 154 thing in imitation of it : 164 Lemon sauce . . . . 154 For cold savoury pies . . 164 Carrier sauce for mutton . 154 Very fine forcemeat balls, Queen Mary's sauce for for fish soups, or fish shoulder of mutton . . 154 stewed on maigre days . 165 Sauce for lamb . . . . 154 Forcemeat for turtle, as at Sauce for veal, or any meat 155 the Bush, Bristol . . 165 Sorrel sance, for fricandeau, Little eggs for turtle . . 165 or roast veal . . . . 155 VINEGARS . . . . . 165 Ham sauce . . . . . 155 Wine vinegar, i . . 166 Caper sauce, · 155 Gooseberry vinegar. , . 166 An excellent substitute for Sugar vinegar . . . . 166 caper sauce . . . . 155 Vinegar made of malt. . 167 Nasturtiums for capers . . 156 Camp vinegar . . . . 167 Sauce piquante . . . . 156 Another camp vinegar . 167 Sauce piquante, to serve cold 156 Cucumber vinegar . . . 168 A very fine fish sauce . . 156 Shalot vinegar . . Another . . . . . 157 Vinaigrette for cold fowl or Fish sauce without butter. 157 meat . . . . . Fish sauce à la Craster . 157 KETCHUPS . . . . . 168 Oyster sauce . . . . 158 Pontac ketchup for fish . 168 Lobster sauce . . . . 158 Mushroom ketchup. . . 168 Another way . . . . 158 Another way. . . . 169 Shrimp sauce. . . . 158 Walnut ketchup .. . 169 168 CONTENTS. ONTENTS. xiji "age Anchovy sauce. 51 To melt butter co 51 An excellent currie powder 52 To make mustard ...! 52 Another way, for imme 52 diate use 1. Kitchen pepper. .. To dry mushrooms . . . 52 Mushroom powder -2 To pot mushrooms o .. To choose anchovies 2 To make essence of ancho meat anchovies.. " 3. Browning to colour and Aayou Cosur Page Page Cockle ketchup. . . 169 Pilchard and leek pie . 181 Lemon ketchup, or pickle 170 Oyster pie . . . 181 PICKLES .. . . . 170 Beef-steak pie . . . . 182 Rules to be observed with Beef-steak and oyster pie . 182 : pickles. . . . . . 170 Veal pie . . . . . 182 India pickle ... . 171 A rich veal pie . . . 182 To pickle cucumbers and Veal (or chicken) and pars- onions -sliced . . . 172 ley pie . . . . . 183 To pickle young cucumbers 172 Cold veal or chicken pie . 183 ur of Veal olive pie . . . . 183 cucumbers for winter salad, Calf's head pie . . . . 183 and as a sauce for cold Excellent pork pie to eat cold 184 : : . . . . 172 Mutton pie . . . . . 185 vies . An excellent and not com Squab pie . . . . . 185 2. To make sprats taste mon pickle, called salade 173 Lamb pie . . . . . 185 English bamboo e to colour am ... 173 Chicken pie. . . Melon mangoes 185 . . . 173 ade dishes . . . . . 173 Green goose piei To nielises Green goose pie . Avuur made dishes... 186 To pickle walnuts. . . 174 als or rice edging, lor Staffordshire goose pie . 186 Another way. . . . 174 por fricassee. Duck pie • . 186 An excellant way to pickle ins...' Giblet pie . . . . 187 mushrooms, to preserve Rabbit pie . . . . + ingredients 187 the flavour . , , . 175 To pickle French beans Pigeon pie . . , 175 Partridge pie . . 188 . 175 Hare pie, to eat cold Hare oi 188 mitation of it. To pickle red cabbage . · 176 A French pie . . 188 . 176 Vegetable pie . . 189 Macaroni pie . . Ouves • Olives . . 176 Parsley pie . . . Turnip pie . . . Potatoe pie • A herb pie . . PASTRY . . . 190 Observations on pastry. . 190 PIES, PASTRY, PUDDINGS, Remarks on using preserved . FRITTERS, &c. fruits in pastry . . . 190 Rich puff paste: . : . 191 : . . . . 177 A less rich paste . i Observations on pies . . 191 . .177 Another . . . . . 191 Crust for yenison pasty 191 Transparent crust for tarts. 192 number vinegar ... Perigord pie : i . . 178 Paste royal for pattypans . 192 · · · · · · 179 Flaky paste. • . . 192 ... . . 179 Croquant paste for covering An incomparable ling pie : 180 preserves . . . . . Sole pie . . 180 Rich paste for sweets. . 192 Shrimp pie : : : Lobstemple. • . . . 180 Rich paste for relishing obster pie. .. ... 180 things. i . . emarkably fine fish pie 181 Potato paste. i • . •:193 188 To pickle Nasturtiums . Pickled onions . . . Pickled lemons . . 176 . : a currie or fricassee . An FORCEMEATS .... Forcemeat ingredients de mushroom Forcemeat to force fowls or om meat. Lirich Forcemeat for hare, or any, Pickle Nasturti, thing in imitation of it. For cold savoury pies ... Very five forcemeat halls for fish soups, or fish, stewed on maigre days . . . Forcemeat for turtle, as at the Bush, Bristol !! Little eggs for turtle .. . PARTY · PART VI. VINEGARS, ... Wine vinegar.i. Gooseberry vinegar. .. Sugar vinegar..." Vinegar made of malt .. Camp vinegar · ..: Rais Another camp vinegar . 176 .:: Pies . Raised crust for meat pies, or fowls, &c. . . 178 Zalot vinegar ..:.:: snaigrette for cold fowl or meat ..... ETCHUPS : ntac ketchup for fish . shroom ketchup. : Another way. :' Inut ketchup ... CONTENTS. • • • . 203 AU Page Page Raised crusts for custards Lemon puffs . . . or fruits . . . . . 193 Cheese puffs . . . . 203 Excellent short crust. . 193 Excellent light puffs . . 203 Another . . . . . 124 Cheap and excellent custards 203 Another, not sweet, but Rich custard . . . . 204 rich . . . . . . 194 Baked custard . A very fine crust for orange Another baked custard. . 204 cheesecakes, or sweet Lemon custard . . . 204 meats, when to be par Orange custard . . . • 205 ticularly nice. i. 194 Almond custard . . 205 Light paste for tarts and Cheesecakes. . . 205 cheesecakes . . . . 194 A plainer sort , . . 205 Iceing for tarts . . . . 195 Cheesecakes, another way. 206 To prepare venispn for pasty 195 Lemon cheesecakes . . 206 Venison pasty . . . . 195 Another way. . . . 206 To make a pasty of beef or Orange cheesecakes . . 206 mutton to eat as well as Bread cheesecakes .. venison . . . . Potato cheesecakes . . . Apple pie . . . . . 196 Almond cheesecakes . . Cherry pie . . . . 197 Another way. . . 207 Currant pie . . . 197 Another way. . . . 207 Mince pies. 197 To prepare fruit for children, Mince pies without meat • 197 a far more wholesome way Lemon mince pies. 198 than in pies or puddings 208 Egg mince pies . . 193 Potato pasty . . . . . 208 Tarte de Moi 198 Potato wall, or edging, to Pippin tarts, . 198 serve round fricassee of Prune tart.. 198 fish . . . . . . To prepare cranberries for PUDDINGS . . . . 208 tarts . . . . . . 199 Observations on puddings . 208 . 199 Almond pudding · · · 210 Orange tartlets, or puffs . 199 Another . . . . . 210 Lemon tart. . . . . 199 Small almond pudding. . 211 Codlin tart. . . . 199 Lemonade pudding, to be Rhubarb tart . . 200 eaten cold . . . Another way . . . . 200 Sago pudding . . . . 211 Raspberry tart with cream . 200 A very good pudding . . 211 Fried patties. . . . Bread and butter pudding . 211 Oyster patties . . . . 201 Another . . . . 212 Orange pudding . .. Podovies, or beef patties . 201 Veal patties . . . . . 202 An exceedingly nice boiled Turkey patties . . . . 202 orange pudding . . . A good mince for patties . 202 An excellent lemon pudding 2 Sweet patties . . 202 Cranberry puddings . . Patties resembling mince A very fine amber pudding pies . . . . . . 20 Baked apple pudding . Apple puffs . . . . . 202 A friar's omelet. .. . 213 00 Orange tart. . . 211. 201 Lobster patties : 201 212 : · 201 Another ..:.: nited CONTENTS. XV Page 22 227 Page A Swiss pudding, . ,214 Marrow pudding . . 223 Oatmeal pudding . , .214 Suet pudding . . .. 224 Barley pudding", . .214 Baked suet pudding . 221 Dutch pudding, or souster. 214 Veal-suet pudding . . 224 A Dutch rice pudding . . 215 Hunter's pudding . . 224 Light or German puddings Plum pudding . . . 225 or puffs . . . . . 215 Another ... . . 2:25 A sweetmeat pudding . . 215 Another, very light, 2:25 A rolled sweetmeat pudding 215 National plum pudding. . 225 Little bread puddings. : 215 Prune puduing. ... . 225 Puddings in haste . . . 216 Custard pudding . . 226 New College pudding . . 216 Sponge pudding . .. A cheese pudding . . . 216 Macaroni pudding . . Boiled bread pudding . .216 Boiled verinicelli qudding Another, and richer . . 217 Baked vermicelli pudding . 227 Brown bread pudding . . 217 Millet pudding .. . Biscuit pudding . . . 217 Carrot pudding . . . . 227 Another . . . . · 217 Chestnut pudding . . . 227 Muffin pudding . .. . 218 Quince pudding .. . 228 Nelson pudding. . . . 218 An excellent apricot pud- Eve's pudding · · · 218 ding . : i .. . 223 | Quaking pudding . . .218 Baked gooseberry pudding 228 Duke of Cumberland's pud. A green-bean pudding . . 229 ding . . . . . . 218 A tansy pudding . . . 229 Transparent pudding . . 219 Cowslip pudding . . . 229 Batter pudding . . . . 219 Shelford pudding . . . 229 Batter pudding with meat 219 Brandy pudding . .. 229 Rice small puddings . .220 Buttermilk pudding: . 230 Plain boiled rice pudding . 220 Arrow root pudding 230 Another . . . . . 220 Curd pudding . . . 230 Another . . . . .220 Boiled curd pudding . 231 A rich rice pudding . . 220 A Dutch curd pudding. 231 | Rice pudding with dry cur. Pippin pudding . . 231 rants . . . . . 221 Yorkshire pudding . . 231 Baked rice pudding .221 A quick-made pudding . . 231 Another, for the family . 221 A Charlotte . . . . . 232 A porcupine pudding : .221 Russian seed, or ground rice A George pudding . . 222 pudding . . . . . 232 An excellent plain potatoe Cream pudding . . ei pudding .. ... 222 A Welsh pudding . . 232 E Potato pudding with meat 222 A herb pudding . 233 An exceedingly good potato A very pretty dish of eggs . 233 suet pudding . . nudding . . 222 2 22 DUMPLINGS . . . . 233 Steak or kidney pudding .223 Oxford dumplings ... 233 Beef-steak pudding . . 223 Suet dumplings . . . 233 Baked beef-steak pudding · 223 Apple, currant, or damson Mutton pudding . .. 223 dumplings or puddings . 233 Another . . . . .223 Yest, or Suffolk, dumplings 234 232 Xvi CONTENTS, Page Page • 237 Norfolk dumplings . . . 234 Cotelettes de veau farcies.- PANCAKES..: . . . 234 Veal cutlets with force- Common pancakes. . . 234 meat . . . . . . 241 Fine pancakes, fried without Quenes de veau.-Calves' butter or lardi . 234 tails. . . . . . 242 Pancakes of rice .. . 235 Ris de veau. --Sweetbreads 242 Irish pancakes . . . 235 Ris de veau en caisses.- New England pancakes . 235 Sweetbreads in cases .242 Cream pancakes . . 235 Pieds de veau en fricassée. Fritters ..... -Calf's head fricasseed . 243 Oyster fritters . . 236 Pieds de veau en sauce Spanish fritters . . . . 236 d'oignons, ou en sauce Potato fritters . . . . 236 tomate.-Calf's feet in Another way. . . . 236 onion or tomata sauce . 243 Buck-wheat fritters, called Garniture en ragoût.-Gare bockings . . . . . . 236 niture in ragout . . 243 Pink-coloured fritters . . 237 Calves' ears stuffed . . 244 Plain fritters . . Another way. . . . 244 Curd fritters . . . . 237 Cou de mouton à la Sainte Ménéhould. — Neck of mutton à la Sainte Méné- hould . . . . . 244 Hachée de mouton, aux PART VII. herbes fines. — Hashed mutton with herbs. 245 FRENCH COOKERY. Rognons de mouton.—Mut- ton kidneys . . . . 245 Fish . . . . . . 237 Cotelettes, aux haricots. Une granade . . . . 237 Mutton steaks with French Grenadier de fil et de sole. beans . . . . . . 245 -Sole with forcemeat and Blanquette d'agneau.-White gherkins. . . . . 238 fricassee of lamb . . 245 Broiled mackerel . . 239 Epaule d'agneau piquée. Anguille rôtie.-Roasted eel 239 Larded shoulder of lamb 246 Trout in white sauce . . 240 Epaule d'agneau au naturel. Troute in green sauce . . 240 -Shoulder of lamb dress- Truite cuite en papier.- ed plain . . . . . 246. Trout dressed in paper . 240 POULTRY, &c. . . . . 247 Truite fricassée.-Fricasseed Poulet aux truffles. — Fowl trout . . . . . 240 with truffles . . .. · 247 Truite en salade Trout in Salade de perdreaux. Par- salad sauce . . . . 240 tridges in salad . . . 247 MEAT . . . . .. 241 Pupton of pigeons . . . 247 Langue de bæuf piquée. Soups . . . . . 248 Neat's tongue larded .241 Soupe de gibier. - Game Palais de beuf en sauce soup . . . . . 248 blanche.-Ox palates in Soupe de poisson. ish soup 248 white sauce . . 241 Another ....... 248 CENTS. xvii • . . 257 cumber sauce. VEGETABLES Cotelettes de reau farcies.- Veal cutlets with force meat . . Quenes de veau.—Calres' tails. ,,,, Ris de veau.-Sweetbreads Ris de veau en caisses.- Sweetbreads in cases Pieds de veau en fricassée. -Calf's head fricasseed . Pieds de reau en sauce d'oignons, ou en sauce tomate.-Calf's feet in onion or tumata sauce , Garniture en ragoût-Gar. niture in ragout ... Calves' ears stuffed , Another way. . ., Cou de mouton à la Sainte Ménéhould. — Neck of mutton à la Sainte Mézé. hould ...... Zachée de mouton, aur herbes fines. - Hashed mutton with herbs, . -ognons de mouton. Out telettes, aux haricots.- 1 Mutton steaks with French, beans. ...in anquette d'agneau.—White Fricassee of lamb aule d'agneau piquée... Larded shoulder of lamb : aule d'agneau au naturel -Shoulder of lamb dress 259 250 CONTENTS. Page Page Potage de veau.—Veal pot- Jerusalem artichokes, 255 tage . . . . . . 249 To stew cucumbers. , 256 Sauces, &c., , . . . 249 Another way. . . . 256 Sauce tomate à l'Italienne. To stew onions. . . . 256 -Tomata sauce, in the Roast onions . . . . 256 Italian manner . . . 250 To stew celery . . . . 256 Sauce tomate à la Françoise. To boil cauliflowers . . 256 -Tomata sauce, in the Cauliflower in white sauce. 257 French manner . . . 250 To dress cauliflowers and Sauce aux épinards. Spi- parmesan. . . nach sauce . . . . 250 To dress broccoli . . . 257 Endive and sorrel sauce . 250 Broccoli and buttered eggs. 257 Sauce d'oignon. - Onion Spinach . . . . . . 257 sauce . . . . . 250 To dress beans. . . . 258 Sauce de cornichons.-Cu- Fricasseed Windsor beans. 258 French beans . . . 258 Stewed cabbage . . 258 Pommes de to Another way. ... 259 à la maître d'Hotel i . 251 Another . . . . A most pleasant preparation Stewed tomatas. . . of potatoes . . . . 251 Mushrooms . . . . 259 Salade d' haricots. Salad of To stew mushrooms. . 260 rench beans . . . 251 To stew sorrel for fricandeau Artichauts.-Artichokes . 251 or roast meat . . . 260 Artichauts frits.-Fried ar- French salad . . . . 260 Lobster salad . . . 260 Fritters. . Yon kidneys :: . | 261 . . 25% A substitute for egg in salad Plum pudding - . . 252 To boil potatoes. . . . To broil potatoes , . . To roast potatoes . . . To fry potatoes. . . .262 PART VIII. To mash potatoes. . . 262 VEGETABLES. Cale cannon, as dressed Ireland . Observations on dressing ve. . . . . Carrots . . . . . . 262 getables, . . . . 253 To stew carrots, . . . To buil vegetables green , 253 To mash parsneps, . . 262 To keep green peas. . . 253 Fricassee of parsneps . . Another way, as practised To crisp parsley . . . 263 in the Emperor of Rus- To dress chardoons. . . 263 S kitchen . . . 254 Beet-root 263 To boil green peas. . . 254 A vegetable olio . . . 264 stew green peas. . . 254 Frying herbs, as dressed in To stew old peas . . 254 264 Staffordshire. $ de gibier.-Game o boil asparagus. . 254 Sea cale. 264 . paragus forced . . . 255 Laver . . . . . 264 To dress artichokes. . . 255 To preserve several yegeta- Artichoke bottoms . . . 255 bles to eat in winter: 265 tichokes · · · · · Zh ad plain .... 262 262 ULTRY, &c. . .:;* let aux truffles.-FOK! ith truffles ..: de de perdreaus. Par dges in salad . . sia on of pigeons .. • 204 ple poisson:-Fish soup. other cur...'' xviii CONTENTS. 275 275 275 277 278 · 267 Page Page Substitutes for garden vege Lemon cream . . . . 274 tables. . . . . . 266 Yellow lemon cream, with- out cream . . . 274 White lemon cream . . Vanilla cream . . . PART IX. Imperial crean. . . . 275 Almond cream . . . . SWEET DISHES, SWEETMEATS, Snow cream . . . . 76 PRESERVES, &c. Coffee cream, much admired 276 SWEET DISHES, AND SWEET Chocolate cream . . . 276 MEATS . . . . . 266 Codlin cream . . 276 Buttered rice . . . . 266 Excellent orange cream Souffle of rice and apple . 266 Raspberry cream . . Snow-balls . . . . . 267 Another way. . . Lent potatoes . . . . 267 Spinach cream . . . Puits d'amour. . . . 267 Pistachio cream . . Spanish puffs . . . Another . . . . A very nice dish of maca Clouted cream . , . 278 roni, dressed sweet . 267 Ornamented custard, as used Floating island. . . 268 in France . . . 278 Another way. . . 268 A froth to set on cream, Flummery . . . . 268 custard, or trifle, which French flúmmery . . 268 looks and eats well. , 278 Dutch fummery . . . 269 A carmel cover for sweet- Rice Alummery . . . . 269 meats . . . . . 279 Somersetshire frumenty . 269 Calf's feet jelly , 279 Curds and cream . . . 269 . 269 Another way. . . Another way. . . . 270 Fruit in jelly . . . 280 A curd star . . . . . 270 Orange jelly . . . 280 Blanc-mange, or blamange, 270 Hartshorn jelly. v . . 281 An excellent trifle . . . 271 Cranberrry jelly . . . 281 Gooseberry or apple trifle . 271 Cranberry and rice jelly . 281 Chantilly cake, or cake trifle 271 Apple jelly, to serve at table 281 An Indian trifle. . . . 271 Another . . . . . 281 Gooseberry fool. . . . 272 Apples à la Cremone, a Apple fool . . . . . . 272 beautiful dish . . .282 Orange fool. . . • 272 To scald codlins . . .282 An excellent substitute for Stewed golden pippins. 282 cream, to eat with fruit . 272 Black caps , A cream. . . . . . 272 Another way. . An excellent cream. . . 273 Stewed years . . . Burnt cream . . . . 273 Baked pears . . . Another way. . • 273 Orange butter . . . A very fine Italian cream . 273 Orange posset . . . . 284 Sack cream . . . . 273 Wine roll . . . Brandy cream . . . · 274 To prepare ice for iceing 284 Ratafia cream , . . . 274 Ice waters . . . . . 285 Another way. . . . 274 Currant or raspberry waterice 285 280 .iii w B 2 ... XX CONTENTS. Page 316 317 318 318 . 318 318 318 budders Page To preserve strawberries Candied angelica . 315 . . 316 whole. i . . . . 306 To keep lemon juice · · To preserve strawberries in Stewed cheese · · · · . 316 wine . . . . . . 306 Potted cheese . . . . To dry cherries with sugar. 306 Des Fondis. To dry cherries without Fondue . . sugar. . . . 307 Roast cheese, to come To dry cherries the best after dinner. . way. . . . . . 307 Welsh rabbit Cherries in brandy. . . 307 Cheese toast Rolled cherries which taste Anchovy toast . . . as if done in brandy. 307 Another way. Cherry jam . . . . . 308 To poach eggs . . . Currant jam, black, red, or Buttered eggs • • • white . . . . . . 308 Scotch eggs. . . Currant jelly, red or black , 308 Cold butter. . .. Currant jelly and jam, as made in Scotland . . 308 Apple marmalade . . . 308 Apple jelly for preserving PART X. fruits. . Red apples in jelly . . . 309 CAKES, BE Dried apples 309 To preserve Siberian crab Observations on making and apples. . . . . . 309 baking bread. . To preserve jarganel pears Iceing for cakes ... most beautifully . : . 310 To ice a very large cake · 321 Gooseberry jam for tarts . 310 A common cake ...21 · Another ; . . . . 310 A very good common cake. White gooseberry jam. .310 An excellent cake . . . Gooseberry hops . . . 311 A very fine cake . . Raspberry jam . . . · 311 Rout drop cakes . . 322 : Another way. . . . 311 Flat cakes that will keep.. To preserve cucumbers. • 312 long in the house good . To preserve greengages • 312 Little white cakes. . Damson cheese. . . . 313 Little short cakes . . . Mussel-plum cheese . . 313 Marlborough cakes. · · Biscuits of fruit. . . . 313 Plum cake. . . . Quince marmalade. .. : 313 Another . . . To preserve whole or half Very good common plı quinces . . . . . 314 cakes. . . . Excellent sweetmeats, for Little plum cakes to keep : tarts, when fruit is plentiful 314 long. ..... Almack . . . . . . 315 A good pound cake. . . Magnum bonum plums; ex A cheap seed cake . . . cellent as a sweetmeat or Another . . . . . * in tarts, though very bad Common bread cake . . 319 320 dhe 22 323 2 19 23 wird be Henry and whe presch treed to eat raw. . . . . 315 Queen cakes . . . . 325 326 . 326 CONTENTS. xxi juice , 31 M , . 327 . 327 337 come Rice cake . . . Another . . . . .. UD, &c. Page Page Another way. . . . 326 . 326 French rolls. Frenc . . 336 . Swiss cake . . . . 326 . Brentford rolls . . . 336 Swiss afternoon cakes. . 327 Potato rolls . . . . 337 Spanish cake . . .. Muffins . . . .. Portugal cakes. . .. Yorkshire cakes . . 337 Shrewsbury cakes.. . 327 Hard biscuits.. . 337 Tunbridge cakes . .. 328 Plain and very crisp biscuits 338 328 Oliver's biscuits . . . 338 Another . . . . . 328 Water cakes . . . . 328 Sponge cake . 329 Another, without butter . 329 PART XI. Tea cakes . . . . . 329 Benton tea cakes. . . 329 260 HOME BREWERY, WINES, &c. Another sort, as biscuits. 329 To brew very fine Welsh ale 338 Another sort . . . . 329 Strong beer, or ale . . . 339 A biscuit cake. . . . 330 Excellent table beer . . 340 Macaroons , . . i . 330 To refine beer, ale, wine, or Wafers . . . . . . 330 cider . . . . . . 340 Crack-nuts . . . . . 330 Extract of malt, for coughs 341 Tacknels . . . . 330 To preserve yest . . .341 Kringles . . . . . 331 Remarks on English wines. 341 A good plain bun, that may A rich and pleasant wine . 342 be eaten with or without Raspberry wine. . . . 342 oasting and butter. . 331 Raspberry or currant wine . 342 Richer buns. . . . . 331 Another way. . . . 343 Madeira buns. . . . 331 Black currant wine, very fine 343 Gingerbread . . . . 331 Excellent giuger wine . . 343 Another sort. . . 332 Another . . 344 A good plain, sort . . . 332 Excellent cowslip wine . . 344 A good sort, without butter. 332 Elder wine . . . . 344 ks, • . . . . . 332 White elder wine, very much. To make yest . . . . 333 like Frontiniac . Another ' . . . 345 Another way. . . . 333 Clary wine . . . . . 345 BREAD (observations on Excellent raisin wine . . 345 making). . . . 333 Raisin wine with cider . . 346 American flour, . . . 334 Raisin wine without cider · 346 The Rev. Mr. Hagget's eco- Sack mead . . . . . 347 nomi omnical bread . . . 334 Cowslip mead . . . 347 Rice and wheat bread . . 335 Imperial . . . . . 347 French bread , . . . 335 Ratafia. . . . . . 348 To discoyer whether bread has been adulterated with Raspberry brandy. ... 348 An excellent method of : biting or chəlk. . . 336 making punch . . . 348 To detect bones, jalap, ashes, Verder, or milk punch . . 349 pread. . . . 336 Norfolk punch . . . . 349 excellent rolls. , .336 Another way. . . . och bread.cau. • 335 Imperia whitir road Red . 350 xxii CONTENTS. · · · 367 · · Page Page White currant shrub . . 350 POULTRY YARD. . . . 362 Lemonade to be made a day Management of fowls. . 362 before wanted . . 350 To faiten fowls or chickens Another way. .. 350 in four or five days. . 364 Lemonade that has the fla To choose eggs at market, vour and appearance of and preserve them . . 364 jelly . . . . . . 351 Feathers . . . . . 365 Raspberry vinegar . . . 351 Ducks . . . . . 365 Geese . . . 366 . Turkeys. . . 366 Pea fowl . . PART XII. Guinea hens . 368 Pigeons. . . . 368 DAIRY AND POULTRY. Rabbits. . 369 Dairy . . . . . 351 On the management of cows, &c. . : . . . . . . 351 PART XIII. Observations respecting cheese :: . 353 COOKERY FOR THE SICK, AND To prepare rennet to turn FOR THE POOR. the milk . . . . 354 Another way. . . . 354 Sick COOKERY. General To make cheese . . . 355 remarks . . . . . 369 To preserve cheese sound . 356 A clear broth that will keep To make sage cheese. . 356 long . . . . . . 369 Cream cheese . . . . 356 A quick made broth . . 370 Another . . . . . 357 A very supporting broth Another sort . . . . 357 against any kind of weak- Rush cream cheese. . . 357 ness . . . . . . 370 Another way. . . . 357 A very nourishing veal broth 370 Observations respecting Broth of beef, mutton, and butter. . . . . . veal . . . . . . 370 To make butter. ; . 358 Calves' feet broth. . . 371 To preserve butter . . . 359 Another . . . . . 371 To preserve butter for win. Chicken broth. . . . ter, the best way. . . Eel broth . . 371 . . To manage cream for whey Tench broth. . . 372 butter . . . . . Beef tea. . . 372 To scald cream, as in the Dr. Ratcliff's restorative West of England. . . 360 p ork jelly. . . . . 372 Buttermilk . . . . ., Shank jelly. . . To keep milk and cream . Arrow-root jelly. . Syrup of cream . . . . 361 Tapioca jelly . . . . 373 Gallino curds and whey, as Gloucester jelly. . in Italy . . . . . 361 Panada, madein fiveminutes 373 To choose butter at market 361 Another . . . . . 373 358 371 360 • 372 372 . 373 CONTENTS. XX111 RD.Li of fowls , .381 s or chickens ve days. : gs at market, e them. Caudle . . . - XIII. To mull wine .. Another way. . . . THE SICK, AND E POOR. - General ii. 369 at will keep Page Page Another . . . . . 373 Lemon water, a delightful Chicken panada . . . 374 drink . . . . . . 382 Sippets, when the stomach Apple water. . . . . 382 will not receive meat . 374 Raspberry vinegar water , 382 Eggs . . . . . . 374 Whey . . . . . . 382 A great restorative, . . 374 White wine whey . . . 382 Another . . . . . 374 Vinegar and lemon wheys , 332 Another . . . . . 375 Buttermilk, with bread or Another, most pleasant without . . . . . 382 draught 375 Dr. Boerhaave's sweet but. . 375 termilk . . . . . 383 Another . · 375 Orgeat . . . . . . 383 Another. . 375 Orangeade or lemonade . 383 Cold caudle. . • 376 Egg wine . . . . . 383 A flour caudle. . 376 COOKERY FOR THE POOR. Rice caudle, . 376 General remarks and hints 384 Another • 376 A baked soup. . . 384 . 376 An excellent soup for the , 376 weakly . . . 386 To make coffee. . 377 Sago. . . . . . . 387 Coffee milk.. . 377 Caudle for the sick and Chocolate 377 lying in. . . . . 387 Patent cocoa . . . . 378 Salop . . . . . , 378 . 378 French milk-porridge. . 378 PART XIV. . 378 VARIOUS RECEIPTS, AND Sago milk . . . . . 379 DIRECTIONS TO SERVANT . 379 . 379 To make soft pomatum .387 . 379 Another way. . . . 388 Another, . . . . 379 Hard pomatum . . . . 388 Water gruel . . . . 379 Pomade divine . . . 388 Another way. . . . 380 Pot pourri . . . . . 389 Barley gruel . . . . 380 d quicker sort of sweet pot. 389 A very agreeable drink. To make wash balls . . 390 A refreshing drink in a Paste for chapped hands, fever . . . . . 380 and which will preserve Another drink . . . . 380 them smooth by constant Another . . . 380 . 390 use . . . . . A most pleasant drink. 390 . 381 For charped lip Soft and fine draught for 390 Hungary water. ... those who are weak, and Honey water . . . 391 have a cough. . . . 381 Lavender water . . . 391 Toast and wa and water . . . 381 An excellent water to pre- Barley water . . . . 381 vent hair from falling off, Another way. . . 381 and to thicken it . . 391 Milk porridge . . . 1 .369 oth..370 · ing broth d of weak . . . 371 Ground rice milk · Sago Asses' milk . . Artificial asses' milk Another , · · veal broth 370 . . .. · atton, and ..... . . . 372 storative 31% ..... minutes 373 . • 373 xxiv CONTENTS. Page Page Black paper for drawing To give a gloss to fine oak- patterns . . . . . 391. wainscot . . . . . 398 Black ink . . . . . 391 To give a fine colour to ma- Another way . . 392 hogany . . . . . 393 To cement broken china . 392 To take ink out of ma. An excellent stucco that hogany . . . . . 399 will adhere to wood-work 392 Floor cloths . . . . 399 Mason's washes for stucco: To clean floor cloths. . 400 blue and yellow . . . 392 To dust carpets and floors. 400 Roman cement or mortar, To clean carpets . . . 400 for outside plastering or To give to boards a beauti- brick-work . . . . 393 ful appearance. . . 400 To take stains, iron-moulds, To extract oil from boards and mildew out of linen 393 or stone . . . . To make fannels keep their To clean stone stairs and colour, and not shrink. 394 halls . . . . . To preserve furs and wool. To blacken the fronts of lens from moths . . . 394 stone chimney-pieces . 401 To dye the linings of fur To take stains out of marble 401 niture different colours , 394 To take iron stains out of To dye gloves to look like marble . . . . . 401 York tan or Limerick, ac. To preserve iron from rust 402 cording to the deepness Another way . . . 402 of the dye . . . . 395 To take rust out of steel .402 To dye white gloves a beau To clean the back of the tiful purple. . . . 395 grate, the inner hearth, A liquor to wash old deeds, and the fronts of cast-iron &c., on paper er parch- stoves . . . . . 402 ment, when the writing Another way to clean cast- is obliterated, or when iron, and black hearths. 402 sunk, to make it legible. 396 To take the black off the To prevent the rot in sheep 396 bright bars of polished To prevent green hay from stoves in a few minutes. 403 firing . . . . . 396 To clean tiu covers and pa. To preserve a granary from tent pewter pots . . . 403 insects or weasels . . 396 To prevent the creaking of To destroy crickets : 396 a door . . . . . A strong paste for paper .. 403 VANTS . . . . . 396 Fine blacking for shoes . 403 To clean calico furniture, when taken down for the summer . . . . . 396 Bills of fare . . . . 404 To clean plate . . . . 397 Family dinners . . . 407 To clean looking-glasses · 397 General remarks on dinners 416 To preserve gilding, and Ou suppers . . . . 418 clean it . . . . . 397 To clean paint . . . . 398 To clean paper hangings. 398 Index .... . 419 S sero DIRECTIONS FOR DER 396 Fine blaeking for shoes MISCELLANEOUS OBSERVATIONS 10 FOR THE USE OF oors. 400 THE MISTRESS OF A FAMILY. Oards 帆 ​401 帆 ​arble 201 It of 401 ust 402 . 403 . 402 heman misery., when neglect high in esteeming In every rank, those deserve the greatest praise who best acquit themselves of the duties which their station requires. Indeed, this line of conduct is not a matter of choice but of necessity, if we would maintain the dig. nity of our character as rational beings. In the variety of female acquirements, though do- mestic occupations stand not so high in esteem as they formerly did, yet, when neglected, they produce much human misery. There was a time when ladies knew nothing beyond their own family concerns; but in the present day there are many who know nothing about them. Each of these extremes should be avoided; but there no way to unite in the female character cultiva- of talents, and habits of usefulness? Happily there are still great numbers in every situation, whose exam- pie proves that this is possible. Instances may be found of ladies in the higher walks of life, who condescend to mine the accounts of their house-steward, and, by flooking and wisely directing the expenditure of that f their husband's income which falls under their inspection, avoid the inconveniences of embarrassed cumstances. How much more necessary, then, is c knowledge in those whose limited fortunes a domestic knowledge i XXVI MISCELLANEOUS OBSERVATIONS. press on their attention considerations of the strictest economy! There ought to be a material difference in the degree of care which a person of a large and inde- pendent estate bestows on money-concerns, and that of a person in confined circumstances ; yet both may very commendably employ some portion of their time and thoughts on this subject. The custom of the times tends in some measure to abolish the distinctions of rank: and the education given to young people is nearly the same in all; but though the leisure of the higher may be well devoted to different accomplish- ments, the pursuits of those in a middle line, if less ornamental, would better secure their own happiness and that of others connected with them. We sometimes bring up children in a manner calculated rather to fit them for the station we wish, than that which it is likely they will actually possess; and it is in all cases worth the while of parents to consider whether the expectation or hope of raising their offspring above their own situa- tion be well founded. The cultivation of the understanding and disposition, however, is not here alluded to; for a judicious im- provement of both, united to firm and early-taught religious principles, would enable the happy possessor of these advantages to act well on all occasions; nor would young ladies find domestic knowledge a burden, or inconsistent with higher attainments, if the rudiments of it were inculcated at a tender age, when activity is so pleasing. If employment be tiresome to a healthy child, the fault must be traced to habits which, from many causes, are not at present favourable to the future con- dition of women. It frequently happens, that before ? BIISCELLANEOUS OBSERVATIONS. xxvii people of Fe sometisk it) rather toi the strais impressions of duty are made on the mind, ornamental difference 2 education commences; and it ever after takes the lead: rge and we thus, what should be only the embellishment becomes s, and that up the main business of life. There is no opportunity of oth mar to attaining a knowledge of family management at school; eir time by and during vacations all subjects that might interfere of the fish with amusement are avoided. stinctions & When a girl, whose family moves in the higher ranks of life, returns to reside at her father's house after com- Leisure of a pleting her education, her introduction to the gay world, accomplisand a continued course of pleasures, persuade her at line, if by once that she was born to be the ornament of fashion- -n happier able circles, rather than to stoop (as she would conceive it) to undertake the arrangement of a family, though by that means she might in various ways augment the -h it is likely satisfaction and comfort of her parents. On the other hand, persons of an inferior sphere, and especially in the lower order of middling life, are almost always anxious to give their children such advantages of edu- cation as themselves did not possess. Whether their dispositiu indulgence be productive of the happiness so kindly licious aimed at, must be judged by the effects, which are not very favourable, if what has been taught has not pro- cseseori duced humility in herself, and increased gratitude and nor Wow respect to the authors of her being. Were a young burden, woman brought to relish home society, and the calm dimentih delights of agreeable occupation, before she entered vivity is into the delusive scenes of pleasure, presented by the lthy chil theatre and other dissipations, it is probable she would soon make a comparison much in favour of the former, especially if restraint did not give to the latter addi- tional relish. If we carry on our observations to married life, we shall cases wun expectation r own sitz' arly-taugi iture com at belot xxviii MISCELLANEOUS OBSERVATIONS. find a life of employment to be the source of unnumbered like pleasures. To attend to the nursing, and, at least, early instruction of children, and rear a healthy progeny in the ways of piety and usefulness : to preside over the family, and regulate the income allotted to its mainte- nance: to make home the sweet refuge of a husband, fatigued by intercourse with a jarring world: to be his enlightened companion and the chosen friend of his heart: these, these are woman's duties !-and delightful ones they are, if haply she be married to a man whose soul can duly estimate her worth, and who will bring his share to the common stock of felicity. Of such a woman, one may truly say, “Happy the man who can call her his wife! Blessed are the children who call her mother! When we thus observe her, exercising her activity and best abilities in appropriate cares and increasing excellence, are we not ready to say, she is the agent for good of that benevolent Being, who placed her on earth to fulfil such sacred obligations, not to waste the talents committed to her charge? When it is thus evident that the high intellectual at-Thai tainments may find exercise in the multifarious occupa- tione tions of the daughter, the wife, the mother, and the mistress of the house, can any one urge that the female mind is contracted by domestic employ? It is, however, a great comfort that the duties of life are within the reach of humbler abilities, and that she whose chief aim is to fulfil them, will rarely ever fail to acquit herself well. United with, and perhaps crowning all the vir- tues of the female character, is that well-directed duc- tility of mind, which occasionally bends its attention to the smaller objects of life, knowing them to be often scarcely less essential than the greater. paths of MISCELLANEOUS OBSERVATIONS. xxix warumbei. Hence the direction of a table is no inconsiderable branch of a lady's concern, as it involves judgment in expenditure, respectability of appearance, and the com- fort of her husband and those who partake their hospi- meni Zil leat, cart progeari -ide over the • its maiz tality. a husband of his bezt lightful ce - whose would ing hischer woman, cara call her B sta - mother! her acting 6 increasing thay le agent de jer on eart • the talez The mode of covering the table differs in taste. It obel is not the multiplicity of things, but the choice, the dressing, and the neat, pleasing look of the whole, which gives respectability to her who presides. Too much or too little dinners are extremes not uncommon: the latter is in appearance and reality the effort of poverty or penuriousness to be genteel; and the former, if con- hope you stantly given, may endanger the circumstances of those who are not affluent. Generally speaking, dinners are far less sumptuous matute than formerly, when half a dozen dishes were supplied for what one now costs ; consequently, those whose fortunes are not great, and who wish to make a genteel bolest appearance without extravagance, regulate their table accordingly. wel Perhaps there are few incidents in which the respec- tability of a man is more immediately felt, than the style of dinner to which he accidentally may bring home a come visitor. Every one is to live as he can afford, and the meal of the tradesman ought not to emulate the enter- Lindhi tainments of the higher classes ; but if two or three dishes ofis are well served, with the usual sauces, the table-linen clean, the small sideboard neatly laid, and all that is the pill necessary be at hand, the expectation of the husband and friend will be gratified, because no irregularity of tion to domestic arrangement will disturb the social intercourse. of The same observation holds good on a larger scale. In ellectual : US OCUL , and the Of the female , howere visit mea within the to chief all ar uit here an ?cted der ention ! be ofte XXX MISCELLANEOUS OBSERVATIONS. all situations of life, the entertainment should be no less suited to the station than to the fortune of the enter. M tainer, and to the number and rank of those invited. The · The manner of carving is not only a very necessary branch of information, to enable a lady to do the ho- nours of her table, but makes a considerable difference in the consumption of a family: and though in large parties she is so much assisted as to render this know- ledge apparently of less consequence, yet she must at times feel the deficiency; and should not fail to ac- quaint herself with an attainment, the advantage of which is evident every day. Indeed, as fashions are so fleeting, it is more than probable that, before the end of this century, great at- tention to guests may be again the mode, as it was in the commencement of the last. Some people haggle meat so much, as not to be able to help half-a-dozens persons decently from a large tongue, or a sirloin of beef; and the dish goes away with the appearance of the real having been gnawed by dogs. If the daughters of the skies family were to take the head of the table under the Natio direction of their mother, they would fulfil its duties with grace, in the same easy manner as an early prac-Me tice in other domestic affairs gradually fits them for reading their own future houses. Habit alone can make good carvers; but some principal directions are hereafter giyen, with a reference to the annexed plates. The mistress of a family should always remember that the welfare and good management of the house depend on the eye of the superior; and, consequently, that nothing is too trifling for her notice, whereby waste may be avoided. MISCELLANEOUS OBSERVATIONS. xxxi -uld be mei very nesta to do the be If a lady has never been accustomed, while single, to of the call think of family management, let her not upon that ac- in pied count fear that she cannot attain it; she may consult others who are more experienced, and acquaint herself with the necessary quantities of the several articles of -ha diferent family expenditure, in proportion to the number it con- uch in lacinia sists of, the proper prices to pay, &c. &c. or this link A minute account of the annual income, and the times she mass of payment, should be taken in writing; likewise an esti- ot fail to mate of the supposed amount of each article of expense; advantage and those who are early accustomed to calculations on domestic articles will acquire so accurate a knowledge is more be of what their establishment requires, as will give them 17, greates the happy medium between prodigality and parsimony, as it w. without acquiring the character of meanness. eople ha Perhaps few branches of female education are so halfa-alloy useful as great readiness at figures. Accounts should a sirion be regularly kept, and not the smallest article omitted Spearable to be entered; and if balanced every week and month, &e., the income and outgoings will be ascertained with facility, and their proportions to each other be duly ob- served. Some people fix on stated sums to be appro- priated to each different article, and keep the money in separate purses ; as house, clothes, pocket, education of children '&c. Whichever way accounts be entered, a certain mode should be adopted, and strictly adhered to. Many women are unfortunately ignorant of the state of their husband's income; and others are only made acquainted with it, when some speculative project, or profitable transaction, leads them to make a false esti- mate of what can be afforded ; and it too often happens Chters of the 2 under B El its data early pri 3 them to herents rememku the hors Sequenti , where xxxii m iSCELLANEOUS OBSERVATIONS. that both parties, far from consulting each other, squan- der money in ways that they would even wish to forget: whereas marriage should be a state of mutual and per- fect confidence, and similarity of pursuits, which would secure that happiness it was intended to bestow. There are so many valuable women who excel as wives, that it is a fair inference there would be few ex- travagant ones, were they consulted by their husbands and on subjects that concern the mutual interest of both parties. Within the knowledge of the writer of these pages, many families have been reduced to poverty by : the want of openness in the man on the subject of his affairs ; and though on these occasions the women were blamed, it has afterwards appeared that they never were allowed a voice of inquiry, or suffered to reason upon what sometimes appeared to them imprudent. Many families have owed their prosperity full as much the to the propriety of female management as to the know ledge and activity of the father. : The lady of a general officer observed to her man- cook, that her last weekly bill was higher than usual. Some excuse was offered; to which she replied, Such is the sum I have allotted to house-keeping: - should it be exceeded one week, the next must repay it. The General will have no public day this week.' The ſault was never repeated. March's Family Book-keeper'is a very useful work, the and saves much trouble; the various articles of expense 1978 being printed, with a column for every day in the year, LES so that at one view the amount of expenditure on each, and the total sum, may be known. MISCELLANEOUS OBSERVATONS. xxxiii sh to fore! cho escuela ad be ferien deir huslai Titer of this co porenti ubject o's - Women E ay nerer reason oy Ready money should be paid for all such things as come not into weekly bills, and even for them a check, mual and me which was is necessary. The best places for purchasing should be attended to. In some articles a discount of five per cent. stof. is allowed for ready money, in London, and other large cities ; and those who thus pay are usually best served. Under the idea of buying cheap, many go to new shops ; but it is safest to deal with people of established credit, who do not dispose of goods by underselling. To make tradesmen wait for their money injures them greatly, besides that a higher price must be paid; and in long bills, articles never bought are often charged. Perhaps the irregularity and failure of payment may have much evil influence on the price of various articles, and may contribute to the destruction of many families, from the highest to the lowest. · full as my Thus regularly conducted, the exact state of money affairs will be known with ease; for it is the delay of payment that occasions confusion. A common place. book should be always at hand, in which to enter such hints of useful knowledge, and other observations, as are given by sensible, experienced people. Want of atten- tion to what is advised, or supposing things too minute to be worth hearing, are the causes why so much igno- rance prevails on necessary subjects among those who are not backward in frivolous ones. useful wom . It is very necessary for a woman to be informed of of espell the prices and goodness of all articles in common use, in the Land of the best times, as well as places, for purchasing them. She should also be acquainted with the compa- rative prices of provisions, in order that she may be able to substitute those that are most reasonable, when they to the hou to her 14 than est e replich Ise-keeper just repas week,' 1 re on est xxxiv MISCELLANEOUS OBSERVATIONS. W Sine par will answer as well, for others of the same kind, but which are more costly. A false notion of economy leads many to purchase, as bargains, what is not wanted, and sometimes never is used. Were this error avoided, more money would remain for other purposes. It is not unusual among lower dealers to put off a large quantity of goods, by assurances that they are advancing in price; and many who supply fancy articles are so successful in persuasion, that purchasers not unfrequently go far beyond their original intention, even to their own future disquiet. Some things are better for keeping, and, being in constant consumption, should be laid in accordingly; such as paper, soap, and candles. Of these more hereafter. To give unvarying rules cannot be attempted, for people ought to form their conduct on their circum- stances; but it is presumed that a judicious arrange- ment, according to them, will be found equally advan- tageous to all. The minutiæ of management must be regulated by every one's fortune and rank. Some ladies, not deficient in either, charge themselves with giving out, once in a month, to a superintending servant, such quantities of household articles, as by observation and calculation they know to be sufficient, reserving for their own key the large stock of things usually laid in for very large families in the country. Should there be several more visitors than usual, they can easily account for increase of consumption, and vice versa. Such a degree of judgment will be respectable even in the eye of domestics, if they are not interested in the ignorance of their employers ; and if they are, their services will not compensate for want of honesty. relate Bim to get enke their e, will be Relased MISCELLANEOUS OBSERVATIONS. XXXV me kind, de conomy leading not wanted Error aroita poses His of a bare are advance rticles arts unfrequenti to their om man for keeping uld be laidis h candles tempted, ti · When young ladies marry, they frequently continue their own maid in the capacity of housekeeper; who, as they may be more attached to their interest than strangers, become very valuable servants. To such the economical observations in this work will be as useful as the cookery ; and it is recommendable in them to be strictly observant of both, which, in the course of a year or two, will make them familiar in the practice. - It is much to be feared, that for the waste of many of the good things that God has given for our use, not abuse, the mistress and servants of great houses will hereafter be called to a strict account. Some part of every person's fortune should be de- voted to charity ; by which « a pious woman will build up her house before God, while she that is foolish (i.e. who lends nothing to the Lord) pulls it down with her hands.' No one can complain of the want of gifts to the poor in this land ;-but there is a mode of relief which would add greatly to their comfort, and which being prepared from superfluity, and such materials as are often thrown away, the expense would not be felt. In the latter part of this work some hints for preparing the above are given. By good hours, especially early breakfast, a family is more regular, and much time is saved. If orders be given soon in the morning, there will be more time to execute them; and servants, by doing their work with ease, will be more equal to it, and fewer will be necessary. . It is worthy of notice that the general expense will be reduced, and much time saved, if every thing be heir circuar Jus arrang: qually adta jent must be Some ladies with giria ervants, such rvation 231 ng; for thai laiddin da d there de ily accou í Suche in the er ignorane rvices ni c2 xxxvi MISCELLANEOUS OBSERVATIONS. kept in its proper place, applied to its proper use, and mended, when the nature of the accident will allow, as soon as broken. If the economy of time was duly considered, the use-, ful affairs transacted before amusements were allowed, and a regular plan of employment was daily laid down, a great deal might be done without hurry or fatigue: and it would be a most pleasant retrospect at the end of the year, were it possible to enumerate all the valu. able acquirements made, and the good actions per- formed, by an active woman. ' If the subject of servants be thought ill-timed in a book upon family arrangement, it must be by those who do not recollect that the regularity and good manage- ment of the heads will be insufficient, if not seconded by those who are to execute orders. It behoves every person to be extremely careful whom he takes into his service; to be very minute in investigating the charac- ter he receives, and equally cautious and scrupulously just in giving one to others. Were this attended to, many bad people would be incapacitated for doing mis- chief, by abusing the trust reposed in them. It may be fairly asserted, that the robbery, or waste, which is but a milder epithet for the unfaithfulness of a servant, will be laid to the charge of that master or mistress, who, knowing, or having well-founded suspicions, of such faults, is prevailed upon by false pity, or entreaty, to slide him into another place. There are, however, some who are unfortunately capricious, and often refuse to give a character, because they are displeased that a servant leaves their service ; but this is unpardonable, and an absolute robbery, servants having no inheritance, sa by the It was the W WBO y really MISCELLANEOUS OBSERVATIONS. xxxviſ and depending on their fair name for employment. To refuse countenance to the evil, and to encourage the goud servant, are actions due to society at large; and such as are honest, frugal, and attentive to their duties, should be liberally rewarded, which would encourage merit, and inspire servants with zeal to acquit themselves, the wish = allowed - fatigue well. the ral mons pel med in 1 Dose who mana, seconde pes eret s into his chara It may be proper to observe that a retributive justice usually marks persons in that station, sooner or later, even in this world. The extravagant and idle in servi- tude are ill prepared for the industry and sobriety on which their own future welfare so essentially depends. . Their faults, and the attendant punishment, come home when they have children of their own; and sometimes much sooner. They will see their own folly and wick- edness perpetuated in their offspring, whom they must not expect to be better than the example and instruction given by themselves. It was the observation of a sensible and experienced woman, that she could always read the fate of her ser- vants who married; those who had been faithful and industrious in her service, continued their good habits in their own families, and became respectable members of the community ; those who were the contrary, never were successful, and not unfrequently were reduced to the parish. pulous! aded 14 ng mở hich is istress Nerer, refuse A proper quantity of household articles should be always ready, and more bought in before the others be consumed, to prevent inconvenience, especially in the country. A bill of parcels and receipt should be required, even jable i ance xxxviii MISCELLANEOUS OBSERVATIONS. if the money be paid at the time of purchase; and, to avoid mistakes, let the goods be compared with these when brought home. Though it is very disagreeable to suspect any one's honesty, and perhaps mistakes have been unintentional, yet it is prudent to weigh meat, sugars, &c. when brought in, and compare with the charge. The butcher should be ordered to send the weight with the meat, and the cook to file these checks, to be examined when the weekly bill shall be delivered. · Much trouble and irregularity are saved when there is company, if servants are required to prepare the table and sideboard in similar order daily. .. All things likely to be wanted should be in readiness; sugars of different qualities kept broken, currants washed, picked, and perfectly dry; spices pounded, and kept in very small bottles closely corked; not more than will be used in four or five weeks should be pounded at a time. Much less is necessary than when boiled whole in gravies, &c. Where noonings or suppers are served, (and in every house some preparation is necessary for accidental visitors,) care should be taken to have such things in readiness as are proper for either; a list of several will be subjoined, a change of which may be agreeable, and, if duly managed, will be attended with little expense and much convenience. A ticket should be exchanged by the cook for every loaf of bread, which, when returned, will show the num- ber to be paid for; as tallies may be altered, unless one is kept by each party. Those who are served with brewer's beer, or any de recto the 1, te por till pas; th Stears white MISCELLANEOUS OBSERVATIONS. xxxix os and d srith the entioned &cwhe a hantele hemel mined the when there are the table 7 readines 2, curants aunded, and not mar other articles not paid for weekly or on delivery, should keep a book for entering the dates ; which will not only serve to prevent overcharges, but will show the whole year's consumption at one view. An inventory of furniture, linen, and china, should be kept, and the things examined by it twice a year, or oftener if there be a change of servants; into each of whose care the articles used by him or her should be intrusted with a list, as is done with plate. Tickets of parchment, with the family name, numbered, and speci- fying what bed it belongs to, should be sewed on each feather-bed, bolster, pillow, and blanket. Knives, forks, and house-cloths, are often deficient; these accidents might be obviated, if an article at the head of every list required the former should be produced whole or broken, and the marked part of the linen, though all the others should be wom out. The inducement to take care of glass is in some measure removed, by the increased price given for old flint glass.--Those who wish for trifle-dishes, butter-stands, &c., at a lower charge than cut glass, may buy them made in moulds, of which there is great variety that look extremely well, if not placed near the more beautiful articles. The price of starch depends upon that of flour; the best will keep good in a dry, warm room for some years ; therefore when bread is cheap it may be bought to advantage, and covered close. SUGARS being an article of considerable expense in all families, the purchase demands considerable attention. The cheapest does not go so far as that more refined ; and there is a difference even in the degree of sweetness. The white should be chosen that is close, heavy, and be pounded vhen boiled ad in eran accidental things i jeveral zable, and 3 expension for even the nuts in less eller xl MISCELLANEOUS OBSERVATIONS. shining. The best sort of brown has a bright gravelly look, and it is often to be bought pure as imported. East India sugars are finer for the price, but not so strong, consequently unfit for wines and sweetmeats, but do well for common purposes, if good of their kind. To prepare white sugar, pounded, rolling it with a bot- tle, and sifting, wastes less than a mortar. Candles made in cool weather are best; and when their price, and that of soap, which rise and fall toge- ther, is likely to be higher, it will be prudent to lay in the stock of both. This information the chandler can always give; they are better for keeping eight or ten months, and will not injure for two years, if properly placed in the cool ; and there are few articles that better deserve care in buying, and allowing a due quantity of, according to the size of the family. Paper, by keeping, improves in quality; and if bouglit by half or whole reams from large dealers will be much cheaper than purchased by the quire. Many well-meaning servants are ignorant of the best means of managing, and thereby waste as much as would maintain a small family, besides causing the mis- tress of the house much chagrin by their irregularity; and many families, from want of a method, have the appearance of chance rather than of regular system. To avoid this, the following hints may be useful as well as economical:- Every article should be kept in that place best suited to it, as much waste may thereby be avoided, viz. Vegetables will keep best on a stone floor, if the air be excluded.—Meat in a cold dry place.—Sugar and sweetmeats require a dry place; so does salt.-Candles MISCELLANEOUS OBSERVATIONS. xli com A ght grare s import but not a s'keetmeals their liai mwith a la and wila fall toga t to lari andlere alf or da E more! hat bette. I it houers cold, but not damp.Dried meats, hams, &c., the same. -All sorts of seed for puddings, salop, rice, &c. should be close covered, to preserve from insects ;- but that will not prevent it, if long kept. Bread is so heavy an article of expense that all waste should be guarded against; and having it cut in the room will tend much to prevent it. Since the scarcity in 1795 and 1800, that custom has been much adopted. It should not be cut until a day old. Earthen pans and covers keep it best. Straw to lay apples on should be quite dry, to prevent a musty taste. Large pears should be tied up by the stalk. Basil, savoury, or knotted marjoram, or London thyme, to be used when herbs are ordered; but with discretion, as they are very pungent. The best means to preserve blankets from moths is to fold and lay them under the feather-beds that are in use; and they should be shaken occasionally. When soiled, they should be washed, not scoured. Soda, by softening the water, saves a great deal of soap. It should be melted in a large jug of water, some of which pour into the tubs and boiler; and when the latter becomes weak, add more. The new improve- ment in soft soap is, if properly used, a saving of nearly half in quantity; and though something dearer than the hạrd, reduces the price of washing considerably. Many good laundresses advise soaping linen in warm water the night previous to washing, as facilitating the operation with less friction. Soap should be cut with a wire or twine, in pieces that will make a long square, when first brought in, and kept be mus "the best nuch & the mic ulari; are the system? as mel wanited the ait ones xlii MISCELLANEOUS OBSERVATIONS. out of the air two or three weeks; for if it dry quick, it will crack, and, when wet, break. Put it on a shelf, leaving a space between, and let it grow hard gradu- ally. Thus, it will save a full third in the consumption. Some of the lemons and oranges used for juice should be pared first, to preserve the peel dry; some should be halved, and when squeezed, the pulp cut out, and the outsides dried for grating. If for boiling in any liquid, the first way is best. When these fruits are cheap, a proper quantity should be bought and prepared as above directed, especially by those who live in the country, where they cannot always be had; and they are perpetually wanted in cookery. When whites of eggs are used for jelly, or other pur- poses, contrive to have pudding, custard, &c., to employ the yolks also. Should you not want them for several hours, beat them up with a little water, and put them in a cool place, or they will be hardened and useless. It was a mistake of old, to think that the whites made cakes and puddings heavy; on the contrary, if beaten long and separately, they contribute greatly to give lightness, are an advantage to paste, and make a pretty dish, beaten with fruit, to set in cream, &c. If copper utensils be used in the kitchen, the cook should be charged to be very careful not to let the tin be rubbed off, and to have them fresh done when the least defect appears, and never to put by any soup, gravy, &c. in them, or any metal utensil; stone and earthen vessels should be provided for those purposes, as like- wise plenty of common dishes, that the table-set may not be used to put by cold meat. Tin vessels, if kept damp, soon rust, which causes NA zeregel MISCELLANEOUS OBSERVATIONS. xlii dry quik holes. Fenders, and tin linings of flower-pots, &c. aj a i should be painted every year or two. ard grad Vegetables soon sour, and corrode metals and glazed asumpink red ware, by which a strong poison is produced. Some mice sbour years ago, the death of several gentlemen was occa- sholli sioned at Salt-hill, by the cook sending a ragout to the at, and we table which she had kept from the preceding day in a any live copper vessel badly tinned. chemp! Vinegar, by its acidity, does the same, the glazing pared & being of lead or arsenic. ve in the To cool liquors in hot weather, dip a cloth in cold and by water, and wrap it round the bottle two or three times, then place it in the sun: renew the process once or other pe twice. to employ The best way of scalding fruits, or boiling vinegar, is De servere in a stone jar, or on a hot iron hearth: or by putting t them the vessel into a saucepan of water, called a water-bath. eless. If chocolate, coffee, jelly, gruel, bark, &c., be suffered tes Pants to boil over, the strength is lost. if bekend The cook should be encouraged to be careful of coals to go on and cinders: for the latter there is a new contrivance to La present sift, without dispersing the dust of the ashes, by means of a covered tin bucket. the cul Small coal wetted makes the strongest fire for the ne tin de back, but must remain untouched until it cake. Cinders, the leri lightly wet, give a great degree of heat, and are better gray than coal for furnaces, ironing-stoves, and ovens. Parteira The cook should be charged to take care of jelly- 25 lit bags, tapes for the collared things, &c., which, if not et pour perfectly scalded, and kept dry, give an unpleasant flavour when next used. xliv. MISCELLANEOUS OBSERVATIONS. Cold water thrown on cast-iron, when hot, will causa it to crack. In the following, and indeed all other receipts, though the quantities may be as accurately directed as possible, yet much must be left to the discretion of the person who uses them. The different tastes of people require more than or less of the flavour of spices, salt, garlic, butter, &c., which can never be ordered by general rules; and if the cook has not a good taste, and attention to that of her employers, not all the ingredients which nature and art can furnish will give exquisite flavour to her dishes. May The proper articles should be at hand, and she must proportion them until the true zest be obtained, and a variety of flavour be given to the different dishes served at the same time. Those who require maigre dishes will find abundance in this little work; and where they are not strictly so, by suet or bacon being directed into stuffings, the cook must use butter instead ; and where meat gravies (or other stock, as they are called) are ordered, those made of fish must be adopted. de mange si . i Hot will cel DIRECTIONS FOR CARVING. ted as pasti the peraieri ic, butter, & o that of this th tabure anders the o her dit lam ind she must adia stained anti to each dishes sent d abundes E, the com e require se l'he carving-knife for a lady should be light, and of a middling size and fine edge. Strength is less required cudit than address in the manner of using it; and to facilitate at of this the cook should give orders to the butcher to divide samoin the joints of the bones of all carcass-joints of mutton, or listy lamb, and veal (such as neck, breast, and loin); 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 lel of mutton, and beef) are to be helped in thin slices, neatly cut and smooth. Observe 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. Attention is to be paid to help every one to a part of such articles as are considered the best. In helping fish, take care not to break the flakes ; which in cod and very fresh salmon are large, and con- tribute 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, 01 ade ett xlvi DIRECTIONS FOR CARVING. for a large party, if you cut the slices down from pinion to pinion, without making wings, there will be more prime pieces. A 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 pro perly boiled, is a very genteel and handsome dish. When cut, it should be done with a fish-trowel, and the parts about the back-bone on the shoulders are the most firm 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, and which lies underneath the back-bone 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 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. Edgebone of Beef.-Cut off a slice an inch thick alls 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 shown 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 ܠܐܬ݁ܬ݁ܠܐ DIRECTIONS FOR CARVING. xlvü un from cutting into the middle. It is usual to inquire whether will be not the outside or the inside is preferred. For the outside, the slice should be cut down to the bones; and the same ires verse with every following helping. Slice the inside likewise, pally estetice and give with each piece some of the soft fat. on, and H. The inside done as follows eats excellently: Have ndsome dy ready some shalot-vinegar boiling-hot; mince the meat Oxel, ale large, and a good deal of the fat; sprinkle it with salt, are the 3 and pour the shalot-vinegar and the gravy on it. Help down ble with a spoon as quick as possible on hot plates. the sporo Round or Buttock of Beef is cut in the same way as of the sun filet of veal in the next article. It should be kept even lines in 2 all over. When helping the fat, observe not to hack it, zloured in but cut it smooth. A deep slice should be cut off the : br pasti beef before you begin to help, as directed above for the ection edge-bone. created Fillet of Veal.-In an ox this part is round of beef. jau bus Ask whether the brown outside be liked, otherwise help e fond 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 bicial stuffing is put into the flap, which completely covers it; ed in you must cut deep into this, and help a thin slice, as likewise of fat. From carelessness in not covering the i latter with paper, it is sometimes dried up, to the great disappointment of the carver. = Breast of Veal.-One part (which is called the brisket) is thickest, and has gristles; put your knife about four inches from the edge of this, and cut through it, which will separate the ribs from the brisket. Ask which is chosen, and help accordingly. Calf's Head has a great deal of meat upon it, if pro- x xlviii DIRECTIONS FOR CARVING. perly managed. Cut slices from a to b, in the figure its opposite page xlvi., 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 o with the other part. Many like the eye; which you can must cut out with the point of your knife, and divide 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 femme 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 the by many preferred to the leg; it being very full of Du gravy, if properly roasted, and produces many nice bits. total The figure represents it as laid in the dish with its back dieta uppermost. When it is first cut, it should be in the State hollow part of it, in the direction of a, b, and the knife inte should be passed deep to the bone. The prime part of the the fat lies on the outer edge, and is to be cut-out in in thin slices in the direction e. If many are at table, and the the hollow part cut in the line a, b, is eaten, some very Kiten, good and delicate slices may be cut out on each side the keye ridge of the blade-bone, in the direction c, d. The line teeb between these two dotted lines is that in the direction of which the edge or ridge of the blade-bone lies, and he ha cannot be cut across. Leg of Mutton.-A leg of wether mutton (which is the best flavoured) may be known by a round lump of a krom fat at the edge of the broadest part, as at d. The best dechem part is in the midway, at b, between the knuckle and then in farther end. Begin to help there by cutting thin deep evithe slices to t. If the outside is not fat enough, help some hand DIRECTIONS FOR CARVING. xlix to the be as the des ; which - shoul!! So, that d joint, very fali y nice with its heap from the side of the broad end in slices from e to f. This part is most juicy; but many prefer the knuckle, which in fine mutton will be very tender though dry. There are very fine slices in the back of the leg : turn it up, and cut the broad end ; not in the direction you did the other side, but longwise. To cut out the cramp-bone, take hold of the shank with your left hand, and cut down to the thigh-bone at d; then pass the knife under the cramp-bone in the direction d, g. A fore Quarter of Lamb.-Separate the shoulder from the scoven (which is the breast and ribs), by pass- ing the knife under in the direction of a, b, c, d, in the figure opposite the last page; keeping it towards you - horizontally, to prevent cutting the meat too much off the bones. If grasz lamb, the shoulder being large, put it into another dish. Squeeze the juice of half a Seville orange (or lemon) on the other part, and sprinkle a little salt and pepper. Then separate the gristly part from the ribs in the line e, c; and help either from that, or from the ribs, as may be chosen, Haunch of Venison.--Cut down to the bone in the line a, b, c, in the figure opposite, to let out the gravy: then turn the broad end of the haunch towards you, put in the knife at b, and cut as deep as you can to the end of the haunch at d; then help in thin slices, observing to give some fat to each person. There is more fat (which is a favourite part) on the left side of c and d than on the other; and those who help must take care to pro- portion it, as likewise the gravy, according to the num- ber of the company. Haunch of Mutton is the leg, and part of the loin, d be in a od the la ime part: cut outi table, 2) some rey zh side to The last · directa ljes, Jump The buy ckle al minder Haun :lp soc DIRECTIONS FOR CARVING, be sei inter a to na p aulit im in the de cut so as to resemble haunch of venison, and is to be helped at table in the same manner. i Saddle of Mutton.-Cut long thin slices from the tail to the end, beginning close to the back-bone. If a large joint, the slice may be divided. Cut some fat from the sides. Ham may be cut three ways; the common method is, to begin in the middle, by long slices from a to b, from the centre through the thick fat. This brings to the prime at first; which is likewise accomplished by cutting a small round hole on the top of the ham as at c, and with a sharp knife enlarging that by cutting successive thin circles: this preserves the gravy, and keeps the meat moist. The last and most saving way is, to begin at the hock end (which many are most fond of), and proceed onwards. Ham that is used for pies, &c. should be cut from the under side, first taking off a thick slice. Sucking Pig.-The cook usually divides the body before it is sent to table, and garnishes the dish with the jaws and ears. The first thing is to separate a shoulder from the carcass on one side, and then the leg, according to the direction given by the dotted line a, b, c. The ribs are then to be divided into about two helpings; and an ear or jaw presented with them, and plenty of sauce. The joints may either be divided into two each, or pieces may be cut from them. The ribs are reckoned the finest part; but some people prefer the neck end, between the shoulders. · Goose.--Cut off the apron in the circular line a, b, c, in the figure opposite the last page : and pour into the body a glass of port wine, and a large tea-spoonful of het belasti korea-ficks. what the e proste, the name of DIRECTIONS FOR CARVING. cessire the and is the mustard, first mixed at the sideboard. Turn the neck, end of the goose towards you, and cut the whole breast, ces from i) in long slices from one wing to another; but only remove w-bone. W them as you help each person, unless the company is so some father large as to require the legs likewise. This way gives more prime bits than by making wings. Take off the un methodla leg by putting the fork into the small end of the bone, mob, froels pressing it to the body, and, having passed the knife at do o the poi turn the leg back, and, if a young bird, it will easily y cuting y separate. To take off the wing, put your fork into the candri small end of the pinion, and press it close to the body; then put in the knife at d, and divide the joint, taking meet met it down in the direction d, e. Nothing but practice will: at the body enable people to hit the joint exactly at the first trial. -on pand When the leg and wing of one side are done, go on to thes et from the other; but it is not often necessary to cut up the whole goose, unless the company be very large. There are two the ball side-bones, by the wing, which may be cut off; as like-, with the wise the back and lower side-bones: but the best pieces are the breast and the thighs after being divided from from the drum-sticks. og tok Hare.---The best way of cutting it up is, to put the ribe all point of the knife under the shoulder at a, in the Han er figure opposite, and so cut all the way down to the e 1 rump, on one side of the back-bone, in the line a, b.. z pieci Do the same on the other side, so that the whole hare Te fines will be divided into three parts. Cut the back into een ty four, which, with the legs, is the part most esteemed. The shoulder must be cut off in a circular line, as -3.6,4! ad, a: lay the pieces neatly on the dish as you cut to the them; and then help the company, giving some agfuld pudding and gravy to every person. This way can d2 DIRECTIONS FOR CARVING. only be practised when the hare is young: if old, do not divide it down, which will require a strong arm; but put the knife between the leg and back, and give it a little turn inwards at the joint; which you must endea- vour to hit, and not to break by force. When both legs are taken off, there is a fine collop on each side the back; then divide the back into as many pieces as you please, and take off the shoulders, which are by many preferred, and are called the sportsman's pieces. When every one is helped, cut off the lead; put your knife between the upper and lower jaw, and divide them, which will enable you to lay the upper flat on your plate; then put the point of the knife into the centre, and cut the head into two. The ears and brains may be helped then to those who like them. Carve Rabbits as directed the latter way for hare ; cutting the back into two pieces, which, with the legs, are the prime. A Fowl.—A boiled fowl's legs are bent inwards, and tucked into the belly; but, before it is served, the skewers are to be removed. Lay the fowl on your plate ; and place the joints, as cut off, on the dish. Take the wing off in the direction of a to b, in the annexed engraving, only dividing the joint with your knife; and then with your fork lift up the pinion, and draw the wings towards the legs, and the muscles will separate in a more com- plete form than if cut. Slip the knife between the leg and body, and cut to the bone; then with the fork turn the leg back, and the joint will give way if the bird is not old. When the four quarters are thus removed, take off the merrythought from a, and the neck-bones; these last by putting in the knife at c, and pressing it DIRECTIONS FOR CARVING. liii . Ing arme; and give di I must en's Then bachel WPCPR if old day under the long broad part of the bone in the line c, 6: then lift it up, and break it off from the part that sticks to the breast. The next thing is, to divide the breast from the carcass, by cutting through the tender ribs close to the breast, quite down to the tail. Then lay the back upwards, put your knife into the bone half-way from the neck to the rump, and on raising the lower end it will separate readily. Turn the rump from you, and 'Wa very neatly take off the two sidesmen, and the whole will be done. As each part is taken off, it should be Ne plane turned neatly on the dish; and care should be taken that what is left goes properly from table. The breast and wings are looked upon as the best parts; but the legs are most juicy, in young fowls. After all, more advantage will be gained by observing those who carve well, and a little practice, than by any written directions are by me - your baš ti jourple To, and a y be helped =h the lat whatever. as truse vards, a ihen li A Pheasant.---The bird in the annexed engraving is as trussed for the spit, with its head under one of its were wings. When the skewers are taken out, and the bird served, the following is the way to carve it. where Fix your fork in the centre of the breast; slice it down in the line a, b; take off the leg on one side in the dotted line b, d; then cut off the wing on the same z towards side in the line c, d. Separate the leg and wing on the hos com other side, and then cut off the slices of breast you w the le divided before. Be careful how you take off the wings; ale turul for if you should cut too near the neck as at g, you will biedi hit on the neck-bone, from which the wing must be amored separated. Cut off the merrythought in the line f, g, Chanesin by passing the knife under it towards the neck. Cut esined the other parts as in a fowl. The breast, wings, and Ire liv DIRECTIONS FOR CARVING. merrythought are the most esteemed; but the leg has a high flavour. Partridges. The partridge is here represented as just taken from the spit; but before it is served up, the skewers must be withdrawn. It is cut up in the same manner as a fowl. The wings must be taken off in the line a, b, and the merrythought in the line c, d. The prime parts of a partridge are the wings, breast, and merrythought; but the bird being small, the two latter are not often divided. The wing is considered as the best, and the tip of it is reckoned the most delicate mor- sel of the whole. Pigeons.--Cut them in half, either from top to bot- tom, or across. The lower part is generally thought the best ; but the fairest way is to cut from the neck to a, figure 7, rather than from c to b, by d, which is the most fashionable. The figure represents the back of the pigeon; and the direction of the knife is in the line c,b, by a, if done the last way. Plate 1. he legal -- Cods Head in the so noi in 661 :red a de Mitch Bone of Beef licate by eck to UM HA1183 WMWM · Half i Calfs Head THE NEW YORK PUBLIC LIBRARY ASTO. JINOX AND TILD: OONDATIONS. Plate 2 Shoulder of Mutton Leg of Mutton I d Quarter of Lamb LTEW YORK ?LIC LIBRARY STOR, LENOX AND DIN FOUNDATIONS. Plate IV. - Hare A Roast Fowl Boild Fowl Wing Leo mum Nick Bone LW YORK LIC LIBRARY ASTOR, LENOX AND TILDEN FOUNDATIONS.. Plate V. Pheasant coa 100 Partridge Pidgeons b Plate II. ---- -- -- -- -- Haunch of Venison INIMA w WWW SAMAAN Ham Goose 254 THE NEW YORK BLIC LIBRAR TO:?, !ENOX AND N FOUNDATIONS. Plate TI. -- - - - - - - - - - --- - - -- Venison Beef --- THE NEW YORK ***LIC LIBRAR ASTO?, LENOX AND T." FOUNDATIONS. 36* VENISON. 1. Haunch. 2. Neck.' 3. Shoulder. 4. Breast. BEEF. Hind Quarter. Fore Quarter. 1. Sirloin. 11. Middle Rib; four Ribs. • 2. Rump. | 12. Chuck; three Ribs.. 3. Edge Bone. 13. Shoulder or Leg of 4. Buttock. Mutton Piece. 5. Mouse Buttock. 14. Brisket. 6. Veiny Piece. 15. Clod. 7. Thick Flank. 16. Neck or Sticking- 8. Thin Flank. Piece. 17. Shin. 10. Fore Rib; five Ribs. 118. Cheek. 9. Leg. 37* VEAL, 1 1. Loin, best End. 2. Loin, Chump End. 3. Fillet. 4. Hind Knuckle. 5. Fore Knuckle. 6. Neck, best End, 7. Neck, Scrag End. 8. Blade Bone. 9. Breast, best End. 10. Breast, Brisket End. PORK, 1. The Sparerib. 2. Hand. 3. Belly or Spring. 4. Fore Loin. 5. Hind Loin. 6. Leg. MUTTON. 1. Leg. 2. Loin, best End. 3. Loin, Chump End, 4. Neck, best End. 5. Neck, Scrag End, 6. Shoulder. 7. Breast. A Chine is two Loins.. A Saddle is two Neckse Plate VII. nck, best Eol. ek, Scrag Eesti de Bone Zast, best End ast, Brisket Ez Pork Mutton 70 Loins Yo Necks THE NEW YO PUBLIC LIBRAI: ASTOR, LENOX AND TILDEN FOUNDATIONS. Plate VIII. Turkey for Roasting to T Turkey for Poiling Chicken or Fowl for Roasting Duck - - - - Breast Back THE NEW YORK "UBLIC LIBR!? ASTOR, LINOX A3 I DEN FONDOTINS. Plate IX boose. Toodcock or Snipe Pido con Pheasant or Partridge. Rabbit for Roasting. Rabbit for Boiling - THE NEW YOR PUBLIC LIBRAR ASTOR, LENOX AND TILDIN FOUNDATIONS, DOMESTIC COOKERY. PART 1. FISH. Tó choose Fish. In every sort, stiffness, and redness of the gills, and brightness of the eyes, are invariable signs of freshness: thickness of flesh generally marks the good condition of all fish. Turbot should be thick, and the belly of a yellowish white ; if of a bluish cast, or thin, they are bad. They are in season the greatest part of the summer. Salmon.--If new, and in season, the flesh is of a fine red, (the gills particularly,) the scales bright, and the whole fish stiff. When in greatest perfection, there is a whiteness between the flakes, which gives great firm- ness ; by keeping, this melts down, and the fish is more rich. The Thames salmon bears the highest price; that caught in the Severn is next in goodness, and is even preferred by some. Small heads and thick in the neck are best. Cod. The gills should be very red; the fish should 1 be very thick at the neck, the flesh white and firm, and the eyes fresh. When flabby, they are not good. They are in season from the beginning of December till the end of April. Skate, if good, is very white and thick. If too fresh, they eat tough, but must not be kept above two days. B DOMESTIC COOKERY. HO Herrings. If good, their gills are of a fine red, and the eyes bright; as is likewise the whole fish, which must be stiff and firm. Choose sprats by the same rules. Soles.—If good, they are thick, and the belly is of a cream-colour; if this is of a bluish cast and flabby, they are not fresh. They are in the market almost the whole year, but are in the highest perfection about Mid- summer. Whitings. The firmness of the body and fins is to be looked to, as in herrings; their high season is during the first three months of the year, but they may be had a great part of it. Mackarel. Choose as whitings. Their season is May, June, and July. They are so tender à fish, that they carry and keep worse than any other. Pike.For freshness observe the above marks. The best are taken in rivers : they are a very dry fish, and are much indebted to stuffing and sauce. Carp live some time out of water, and may therefore get wasted: it is best to kill them as soon as caught, to prevent this; but if too many are taken from the stew for present use, they may be fed with bread and kept in a large tub. The same signs of freshness attend them as other fish. Tench. They are a fine-flavoured fresh-water fish, and should be killed and dressed as soon as caught. When they are to be bought, examine whether the gills are red and hard to open, the eyes bright, and the body stiff. The tench has a slimy matter about it, the clear- ness and brightness of which show freshness. The season is July, August, and September. Perch. Take the general rules given to distinguish the freshness of other fish. They are not so delicate as carp and tench. Smelts, if good, have a fine silvery (hue, are very firm, and have a refreshing smell like cucumbers newly cut. - They are caught in the Thames and some other large rivers. Mullets. The sea are preferred to the river mullets, in the FISH. - nereld and the red to the grey. They should be very firm.- fich Their season is August. same med Gudgeons. They are chosen by the same rules as Silled other fish. They are taken in running streams; come and in about Midsummer, and are to be had for five or six almost o months. bout Us Trout and Grayling are excellent fish, and taken in il running streams ; but the latter is to be found in only a few counties. In season chiefly in the summer months. i da Eels. There is a greater difference in the goodness Tablets of eels than of any other fish. The true silver-eel (so called from the bright colour of the belly) is caught in setyda the Thames. The Dutch eels sold at Billingsgate are fish be very bad; those taken in great floods are generally good, but those in ponds have usually a strong, rank te flavour. Except the middle of summer, they are always - fish, in season. Flounders.--They should be thick, firm, and have there on their eyes bright. They very soon become flabby and e bad. They are both sea and river fish. The Thames produces the best. They are in season from January to Jenis March, and from July to September. Lobsters.--If they have not been long taken, the claws will have a strong motion when you put your moothie finger on the eyes and press them. The heaviest are the el het best, and it is preferable to boil them at home. When hen you buy them ready boiled, try whether their tails are ce bir stiff, and pull up with a spring : if otherwise, they are y not fresh." The cock-lobster is known by the narrow 1 back part of his tail, and the two uppermost fins within ; it are stiff and hard ; but those of the hen are soft, and Lamine the tail broader. The male, though generally smaller, has the highest flavour, the flesh is firmer, and the colour when boiled is a deeper red. Crabs.---The heaviest are best, and those of a mid- com dling size are sweetest. If light, they are watery: when are in perfection, the joints of the legs are stiff, and the body has a very agreeable smell. The eyes look dead w and loose when stale, SM end to ven - B2 DOMESTIC COOKERY. pay pero Prawns and Shrimps.—When fresh they have a sweet flavour, are firm and stiff, and the colour is bright. Oysters. There are several kinds; the Pyfleet, Col- chester, and Milford, are much the best. The native Milton are fine, being white and fat; but others may be made to possess both these qualities in some degree by Hilton proper feeding. When the fish is alive and strong, the ball die shell closes on the knife. They should be eaten as iten opened, the flavour becoming poor otherwise. The rock kiene oyster is largest, but usually has a coarse flavour if diere eaten raw. OBSERVATIONS ON DRESSING FISH. If the fishmonger does not clean it, fish is seldom very nicely done. Common cooks are apt not to slit the fish low enough, by which, and not thoroughly washing the blood, &c., from the bone, a very disgusting mass is left and within, and mistaken for liver; but fishmongers in great towns wash it beyond what is necessary for cleaning, this and by perpetual watering diminish the flavour. Salt should be put into the water in which all fish is boiled; and cod is rendered firmer by the addition of two or three spoonsful of vinegar. Cod, haddock, and whiting eat firmer if a little salt be put into their gills, and they be hung up a few hours before dressing. Care must be taken to preserve the roe, melt, and liver whole; to let them be sufficiently dressed; and to place them conspicuously when served. The sound ad- hering to the bone must be left there, but very carefully cleaned. Fish that is to be boiled must be put on the fire in cold hard water: when it boils, skim with the greatest test care; throw in a little cup of cold water to check the extreme of heat, then keep it simmering only, lest the outside break before the thick and inner be done. The cover should be kept on the kettle, to prevent any dust or soot falling on the fish, the good colour of which is important. Crimped fish should be put into boiling water, and simmered a few minutes. car seas FISH. deres AM . To judge if a large fish be sufficiently boiled, draw up the fish-plate, and with a thin knife try if the fish easily divides from the bone in the thick parts, which it will when done enough. Keep it hot, not by letting it sodden in the water, but by laying the fish-plate cross- ways on the kettle, and covering with a thick cloth. If trong left in the water after it is ready, fish loses its firmness, and becomes woolly. Serve fish on a napkin. The dish looks more complete if fried fish be served round the boiled, alternately placed with the roe or melt, and hande somely garnished. Observe, great care is necessary to drain the water from the boiled fish, that the dryness and colour of the fried around it may not be lessened. To fry Fish.-Having nicely cleaned and washed it, dry it completely: dip it in yolks of eggs beaten, and then in a dish of stale white bread-crumbs; if you wish it to look in the highest perfection, repeat the egg and Top crumbs, and instantly plunge it into a thick-bottomed frying-pan, in which have ready a sufficient quantity of dripping or lard, boiling-hot, to cover the fish. Let it ģently boil until it becomes a beautiful yellow brown, and is done enough; if the latter, before the colour be obtained, the pan must be drawn to a cooler part of the fire to finish. Turn a large dish upside down, lay a sheet of cap paper on it, and carefully place the fish upon it before the fire, and put another sheet over, that all the grease may be absorbed. The crumbs should appear distinct. As the frying liquor must not be suf- fered to become black, it will serve again with a little fresh. But it gives a bad colour; oil is the best thing to fry in, if the expense be no objection. Frying-pans suited to the sizes of fish, and oblong instead of round, will be found particularly useful, as much waste of lard will be prevented. · Fish will look better when fried, if, after cleaning and pag drying, they be floured, and laid some minutes before the fire to take off the damp. . To broil Fish.--After cleaning and washing, dry it DOMESTIC COOKERY. 21 VAC well, and wrap it in a floured cloth. Season with salt on and pepper : flour, and put on a gridiron that is very clean, the bars of which, when hot, should be rubbed with a bit of suet, to prevent the fish from sticking. It must be broiled on a very clear fire, that it may not taste smoky; and not too near, that it may not be scorched. Fish being universally liked, the dressing and appear- ance of it, and the goodness of the sauces, demand great attention. The proper garnish is sliced lemon, pickled barberries, horse-radish, a fringe of crusted parsley, or crimped parsley. To crimp Parsley.-When washed and cleared of the large stalks, throw it again into clean water; anake the dripping which fried the fish boil up, and throw the parsley out of the water into the pan, and it will instantly crisp without losing its colour. Take it out with a slice, the and let it stand before the fire a minute or two, while the keine fish is being dished. Those who know how to purchase fish may, by taking more at a time than they want for one day, often get it cheap; and such kinds as will pot or pickle, or keep by si tari being sprinkled with salt, and hung up, or by being fried will serve for stewing the next day, may then be bought with advantage. · Fresh-water fish has often a muddy smell and taste; Sed ch to take off which, soak it in strong salt and water after the it is nicely cleaned; or if of a size to bear it, scald it in the same; then dry and dress it. To dress a Turtle. The night before dressing a turtle, hang it up by the hinder legs, and without giving time for it to draw in its neck, cut off its head. Early next morning have ready a boiler of hot water. With a sharp knife take off the fins next the head at the joint, which, if properly hit, will allow them to separate from the body without cute loomine ting. The hinder fins, when cut at the joint, will, by & little twist, come off immediately. AN FISH.. i Day not k and get mandos perskiego atat att malete throw t Next divide the callapash, or back shell, from the callapee, the belly shell, at about two inches round the latter, which is some of the prime of the turtle. Take out the entrails with particular care, lest the gall should be broken, and throw them into a tub of cold water : when well wasbed, open the guts from end to end with a small penknife, and draw them through a woollen cloth often, to cleanse them, then put them in fresh cold water. The belly shell must be cut in pieces the size of the palm of the hand, and the lungs, kidneys, &c., cleared from the back shell: put the shells and fins into scalding water, until the scales can be scraped off with a knife, and all the meat can be taken clear off. Be sure to keep the different parts of the turtle separate, that they may be proportioned out afterwards. The green fat cut in pieces the size of an inch and a half square; simmer the fins, only in as much water as will cover them, till tender; then add the water, strained, to a quantity of very rich broth of veal, to which put a pound of butter rubbed down with as much fine flour as shall give due thickness; stir it over the fire ten mi- nutes; having put in the entrails, cut in small pieces, six hours to stew before dinner; add to the soup green onions and all sorts of seasoning herbs, chopped small; pepper, salt, and Cayenne to your taste, not extremely hot, and the juice of one or two lemons, according to the size of the turtle, which, if fifty pounds weight, will require two bottles of Madeira: let all this seasoning likewise be simmered, six hours, some of the coarse and white parts two hours, and a proportion of the green fat one hour. Put round the back shell a paste of flour and water about two inches high, to keep in the meat; then fill it three parts with the remainder of the coarse, the part that resembles veal, the green fat, &c., and some of the thin soup and additional seasoning: bake it. ., To prepare small eggs for serving in the soup and shell, unless there be any in the turtle, see Little eggs for Turtle,' under the head Sauces. den gels a bout ter ale Ora DOMESTIC COOKERY. STURGEON. To dress fresh Sturgeon. - Cut slices an inch thick, rub egg over them, then sprinkle with crumbs of bread, parsley, pepper, salt : fold them in paper, and broil gently. Sauce: butter, anchovy, and soy. To roast Sturgeon. Put a piece on a lark-spit, then tie it on a large spit; baste it constantly with butter, and serve with a good brown gravy, an anchovy, a squeeze of Seville orange or lemon, and a glass of sherry boiled up, and poured into the dish. Another. Put a piece of butter, rolled in flour, into a stew-pan, with four cloves, a bunch of sweet herbs, two onions, some pepper and salt, half a pint of water, and a glass of vinegar. Stir it over the fire till it boils; then let it become lukewarm, and steep the fish in it an hour or two. Butter a paper well, tie it round, and roast it without letting the spit run through. Serve with sorrel and anchovy sauce. Three or four pounds of sturgeon would make a handsome dish. An excellent Imitation of pickled Sturgeon. Take a fine large turkey, but not old; pick it very nicely, singe, and make it extremely clean : bone and wash it, and tie it across and across with a bit of mat- string washed clean. Put into a very nice tin saucepan a quart of water, a quart of vinegar, a quart of white (but not sweet) wine, and a very large handful of salt; boil and skim it well. When become cold, put the tur- key into the liquor, and simmer it very gently, closely covered, until it be quite ready ; tighten the strings, and lay a dish with a weight of two pounds upon it. Boil the liquor half an hour; and when both are cold, put the turkey into it. This will keep some months, and eats more delicately than sturgeon: vinegar, oil, and sugar, are usually eaten with it. If more vinegar or salt FISH. should be wanted, add when cold. Send fennel over it to table. TURBOT. wher, sk If necessary, turbot will keep a couple of days, or per la more, in perfection, if a very little salt be sprinkled over it, and it be hung in a very cool place. To boil Turbot. atges. The turbot-kettle must be of a proper size, and in in a thi the nicest order. Set the fish in cold water sufficient Alle Or to cover it completely, throw a handful of salt and a od oss glass of vinegar into it, and let it gradually boil. When thick, the fish is apt to be unequally done; to prevent which, cut a slit down the back of two inches, close to ster: the bone, and the same on the belly side, with a small a onion sharp knife. Be very careful that there fall no blacks ; nie plot but skim it well and preserve the beauty of the colour. ben el Serve it garnished with a complete fringe of curled nhoiri parsley, lemon and horse-radish. The sauce must be Trousses the finest lobster, anchovy butter, and plain butter, ith so served plentifully in separate tureens. SALMON. To boil Salmon. 22. Let it be put on in cold water, unless the fish be split; $ it is then in warm. If underdone, it is very unwholesome. 102 * Shrimp or anchovy sauce. To broil Salmon. Fabul Cut slices an inch thick, and season with pepper and per salt; lay each slice in white paper, well buttered, twist the te the ends of the paper, and broil the slices over a slow element fire six or eight minutes. Serve in the paper with an- en onschovy sauce. To dry Salmon. Bele Cut the fish down, take out the inside and roe. Rub Deten dhe whole with common salt after scaling it; let it hang 1, 2 twenty-four hours to drain. Pound three or four ounces posibly of saltpetre, according to the size of the fish, two ounces aucen 10 DOMESTIC COOKERY. of bay salt, and two ounces of coarse sugar; rub these when mixed well, into the salmon, and lay it on a large dish or tray two days, then rub it well with common salt, and in twenty-four hours more it will be fit to dry: wipe ti it well after draining. Hang it either in a wood chimney, to or in a dry place, keeping it open with two small sticks. Dried salmon is eaten broiled in paper, and only just waệmed through; egg sauce and mashed potatoes with H; or it may be boiled, especially the bit next the head. To dress Dried Salmon. Cut in slices, and broil in buttered paper. Egg sauce. If served at breakfast, omit the sauce. Without paper, is some like it broiled ; if so, a very few minutes will do it. An excellent Dish of Dried Salmon. Pull some into flakes; have ready some eggs bolley ! thin cream, and two or three ounces of butter rubbed with a tea-spoonful of flour; skim it, and stir till boiling- hot ; make a wall of mashed potatoes round the inner edge of a dish, and pour the above into it. To pickle Salmon. Boil as before directed, take the fish out, and boil the way liquor with bay-leaves, peppercorns and salt: ada gar, when cold, and pour it over the fish. Another way. . After scaling and cleaning, split the salmon, and divide it into such pieces as you choose, lay it in the kettle to fill the bottom, and as much water as will cover shell it; to three quarts put a pint of vinegar, a handful of pater salt, twelve bay-leaves, six blades of mace, and a quarters ter of an ounce of black pepper. When the salmon 18 camery boiled enough, drain it and put it on a clean cloth, then andr put more salmon into the kettle, and pour the ", Super upon it, and so on till all is done. After this, pickle be not smartly flavoured with the vinegar.com salt, add more, and boil it quick three-quarters ... hour. When all is cold, pack the fish in some into the h the vinegar and e-quarters of an FISH. z poliese deep, and let there be enough of pickle to plentifully on cover. Preserve it from the air. The liquor must immond be drained from the fish, and occasionally boiled and pedro: skimmed. DU CHED An easy way to pickle a piece of Salmon already boiled. je. To some of the liquor in which it was dressed add a a le fourth part of vinegar, four bay-leaves, a dessert-spoon- ballonful of black peppercorns, and some salt : boil it half an 1 De behour, and pour it cold over the fish, which should not be eaten under four days. Ernst In many parts of Wales, salmon is cleaned and boiled hout ori as soon as caught, and sent up cold. It is extremely iş ildi good, eaten with pepper and vinegar. . To pot Salmon. vegs bin Take a large piece, scale and wipe, but do not wash it; salt very well, let it lie till the salt is melted and Liter publike drained from it, then season with beaten mace, cloves til box and whole pepper; lay in a few bay-leaves, put it close s the lit into a pan, cover it over with butter, and bake it; when well done, drain it from the gravy, put it into the pots to keep, and when cold, cover it with clarified butter. w In this manner any firm fish may be done. Collared Salmon. Split such a part of the fish as may be sufficient to make a handsome roll, wash and wipe it, and having mixed salt, white pepper, pounded mace, and Jamaica pepper, in quantity to season it very high, rub it inside and out well. Then roll it tight and bandage it, put as Fly much water and one-third vinegar as will cover it, with 222) bay-leaves, salt and both sorts of pepper. Cover close, and simmer till done enough. ' Drain and boil quick the liquor, and put on when cold. Serve with fennel. It is an elegant dish, and extremely good. COD. Share Some people boil the whole fish at once; but a large bead and shoulders contain all the fish that is proper to en belp, the thinner parts being overdone and tasteless mon, Balmes 12 DOMESTIC COOKERY. before the thick are ready. But the whole fish may be purchased at times more reasonably; and the lower half, if sprinkled and hung up, will be in high perfection one or two days. Or it may be made salter, and served with egg sauce, potatoes and parsneps. Cod, when small, is usually very cheap. If boiled quite fresh it is watery ; but eats excellently if salted and hung up for a day, to give it firmness, then stuffed, and broiled, or boiled. Cod's Head and shoulders Will eat much finer by having a little salt rubbed down ki the' bone, and along the thick part, even if it be eaten the same day. Tie it up, and put it on the fire in colu water which will completely cover it; throw a handful of salt into it. Great care must be taken to serve . without the smallest speck of black or scum. Garnisli with a large quantity of double parsley, lemon, horse. radish, and the milt, roe, and liver, and fried smelts il en approved. If with smelts, be careful that no water als hangs about the fish; or the beauty of the smelts will albu be taken off, as well as their flavour. Serve with pleny of oyster or shrimp sauce, and anchovy butter. Crimped Cod. Boil or fry; if the former, it must be put into boilingi water, and served like other boiled fish on a napkin. Stewed Cod. Lay two or three thick slices of cod in a pan, Will. half a pint of weak white wine (not sweet), six ounce of butter, some oysters, and their liquor, three bani of mace, salt, and pepper, and a few crumbs of bread; stew, and slightly thicken with four before serving. Boiled Cod Sounds. Soak them in warm water half an hour, then scrape and clean; and if to be dressed white, boil then, . when tender, serve them in a napkin, strom with egg sauce. The salt must not be much soam ater: FISH. 13 Eshe way. fire is # a baby out, unless for fricassee. Dress cod tongues in the same ' Cod Sounds to look like small Chickens. pe A good maigre-day dish. Wash three large sounds 22. nicely, and boil in milk and water, but not too tender; Pot when cold, put a forcemeat of chopped oysters, crumbs of bread, a bit of butter, nutmeg, pepper, salt, and the yolks of two eggs ; spread it thin over the sounds, and Shea sa roll up each in the form of a chicken, skewering it; then lard them as you would chickens, dust a little flour over, and roast them in a tin oven slowly. When done withable enough, pour over them a fine oyster-sauce. Serve for their side or corner dish at the first course. To broil Cod Sounds. Scald in hot water, rub well with salt, pull off the dirty skin, and put them to simmer till tender; take them out, flour, and broil. While this is doing, season Ayuntament a little brown gravy with pepper, salt, a tea-spoonful of soy, and a little mustard : give it a boil with a bit of i flour and butter, and pour it over the sounds. Cod Sounds Ragout. Prepare as above; then stew them in white gravy seasoned, cream, butter, and a little bit of flour added "before you serve, gently boiling up. A bit of lemon- nie O peel, nutmeg, and the least pounded mace, should give apkins the flavour. Scallops of Cod. Beat some cold cod with the yolk of an egg, a few is own, shrimps, a little butter, salt, and pepper, fill the shells de bain more than three parts, and strew bread-crumbs over; of brey then drip a little butter, warmed without boiling. Currie of Cod Should be made of sliced cod, that has either been gostecrimped or sprinkled a day, to make it firm. Fry it of thers) a fine brown, with sliced onions; and stew it with a papa good white gravy, a little currie-powder, a bit of butter smelte DOMESTIC COOKERY. 8 and flour, three or four spoonsful of rich cream, salt, and the Cayenne, if the powder be not hot enough. To dress Salt Cod or Ling. Soak and clean the piece you mean to dress, then lay del it all night in water, with a glass of vinegar. Boil it enough, then break it into flakes on the dish; pour over it parsneps boiled, beaten in a mortar, and then boil up a la with cream and a large piece of butter rubbed with a bit lll. of flour. It may be served as above with egg-sauce et met instead of the parsnep, and the root sent up whole; or com the fish may be boiled and sent up without flaking, and adore sauces as above. Cod that has been dressed eats well as done like dried salmon, with eggs, cream, &c. To dress Salt Fish that has been boiled; an excellent dish. Break it into flakes, and put it into a pan with sauce thus made: beat boiled parsneps in a mortar, then add k. to it a cup of cream, and a good piece of butter rolled his del in flour, a little white pepper, and half a tea-spoonful oldal mustard, all boiled together; keep the fish no longer om the fire than to become hot, but not boil. SOLES. If boiled, they must be served with great care.. look perfectly white, and should be much covered with Top parsley. The roe or melt of soles must not be taken out. If to be fried, see p. 5. Soles that have been fried eat good cold with Oh , vinegar, salt, and mustard; or, cut into large dice, bowl with salad. Or, they are fit for stewing; to leave which, see Stewed Carp, p. 22. Soles another way. Take two or three soles, divide them from the back- bone, and take off the head, fins, and tail. Sprinki inside with salt, roll them up tight from the tail-en upwards, and fasten with small skewers. If large bilan middling, put half a fish in each roll; small do es la benil sa 29 01 om the back." FUNDS FISH. 15 pream, salt legar. Bir sh; pour * answer. Dip them into yolks of eggs, and cover them with crumbs. Do the egg over them again, and then put more crumbs; and fry them a beautiful colour in Jard, or, for fast-day, in clarified butter. Garnish with dress that dried or fried parsley. Shrimp sauce. Soles in the Portuguese way. d then be Take one large, or two small: if large, cut the fish in had githe two; if small, they need only be split. The bones being thegre taken out, put the fish into a pan with a bit of butter in whoki and some lemon juice; give it a fry, then lay the fish on Faking a dish, and spread a forcemeat over each piece, and roll med Pat it round, fastening the roll with a few small skewers. in Lay the rolls into a small earthen pan, beat an egg and wet them, then strew crumbs over; and put the remain- an ei der of the egg, with a little meat gravy, a spoonful of caper-liquor, an anchovy chopped fine, and some parsley z rejlbs chopped, into the bottom of the pan; cover it close, gr. thend and bake in a slow oven till the fish are done enough. buttern. Then place the rolls in the dish for serving, and cover cnoont! it to keep them hot till the baked gravy is skimmed ; if a longirl not enough, a little fresh, flavoured as above, must be prepared and added to it. The heads of the fish are to be left on one side of the split part, and kept on the outer side of the roll; and when served, the heads are to o caray be turned towards each other in the dish. Garnish with results fried or dried parsley. The Stuffing for the above. Pound cold beef, mutton, or veal, a little; then add FC some fat bacon that has been lightly fried, cut small, 3*, and some onions, a little garlic or shalot, some parsley, anchovy, pepper, salt, and nutmeg; pound all fine with a few crumbs, and bind it with two or three yolks of MACKEREL. Boil, and serve with butter and fennel. To broil them, split, and sprinkle with herbs, pepper, 16 DOMESTIC COOKERY. and salt; or stuff with the same, crumbs, and chopped fennel. Collared, as Eel, p. 24. Potted : clean, season, and bake them in a pan with spice, bay-leaves, and some butter; when cold, lay them in a potting-pot, and cover with butter. Pickled : boil them, then boil some of the liquor, a few peppers, bay-leaves, and some vinegar; when cold, pour it over them. Pickled Mackerel called Caveach. Clean and divide them; then cut each side into three, la or, leaving them undivided, cut each side into five or six pieces. To six large mackerel, take near an ounce of pepper, two nutmegs, a little mace, four cloves, and a handful of salt, all in the finest powder; mix, and we making holes in each bit of fish, thrust the seasoning into them, rub each piece with some of it; then fry them ! brown in oil; let them stand till cold, then put them into a stone jar, and cover with vinegar; if to keep long, pour oil on the top. Thus done, they may be preserved for months. HADDOCK. Sprinkle with salt a few hours, and boil, or brail, with ele or without the following stuffing:- Take equal parts of fat bacon, beef suet, and fresh butter, some parsley, thyme, and savoury; a little onion, and a few leaves of scented marjoram shred fine; an anchovy or two; a little salt and nutmeg, and some pep- per. Oysters will be an improvement, with or without anchovies ; add crumbs, and an egg to bind. To stew Haddock. Take off the heads and fins, when well washed, and, The with an onion, some sweet herbs, whole pepper, a spoon- X ful or two of vinegar, and some water, make a gravy, which, wnen done, pour on the haddocks cut in large quan pieces, having previously sewed up in each a stuffing waten made as follows ;-boil the liyers, and mix with crumbs a try cosa fresh 19 a stri e: 212 kg a distan hout any are ter skistened FISH. 17 and cost of bread, an anchovy, suet, Cayenne, salt, nutmeg, and a shalot minced; bind it with an egg. Stew the fish slowly until done enough, then thicken the gravy with En a puf a large piece of butter rolled in flour, and put to it one ole hra spoonful of mushroom ketchup. To dry Haddock. Choose them of two or three pounds weight: take out the gills, eyes, and entrails, and remove the blood from the back-bone. Wipe them dry, and put some salt into the bodies and eyes. Lay them on a board for a night; la inter then hang them up in a dry place, and after three or of four days they will be fit to eat; skin and rub them penite with egg, and strew crumbs over them. Lay them Cara before the fire, and baste with butter, until brown I mig enough. Serve with egg-sauce. Heidi Whitings, if large, are excellent this way; and it will La pre prove an accommodation in the country where there is thei no regular supply of fish. longa To cure Finnan Haddock. Choose those that are of a middling size, and as fresh as possible; take off their heads, split up, wipe nicely, and sprinkle lightly with salt. Lay them with a mode- rate heat upon them for twelve hours, then hang them up to drain three hours, and then tie them, two and nie two, on a string, and suspend them over some peats pe that have been so much burnt as not to smoke strongly, orth and at a distance that may not heat the fish, which, thus smoked two hours, will be fit for use. They are served at breakfast in Scotland to eat with i bread and butter, either cold, or just warmed through, and moistened with one or two drops of sweet oil. The Scotch dish, called Cropped Heads. mai Parboil the roe of haddocks or cod; mix it with double its quantity of pounded hard biscuit, salt, pepper, be and a beaten egg; stuff haddock's head with this mix- ture, and fry them in beef dripping. Prepare a sauce of beef gravy, added to fried onions and flour, a tea- serval נו - C 18 DOMESTIC COOKERY. cupful of ketchup, the same of pickled mussels, and add to the heads; simmer fifteen minutes. If a larger dish be wanting, serve two boiled haddocks in the middle. Thornback and Skate Should be hung one day at least before they are dressed; and may be served either boiled, or fried in crumbs, being first dipped in egg. Crimped Skate. Boil and send up in a napkin ; or fry as above. Muids Should likewise be hung up one day at least. They may be broiled or fried; or if of a tolerable size, the middle may be boiled, and the fins fried. They should be dipped in egg, and covered with crumbs. Red Mullet. It is called the sea-woodcock. Clean, but do not open or wash the inside, fold in oiled paper, and gently bake in a small dish. Make a sauce of the liquor that comes from the fish, with a piece of butter, a little flour, a little essence of anchovy, and a glass of sherry. Give it a boil; and serve in a boat, and the fish in the paper case it was dressed in. FLOUNDERS. Let them be rubbed with salt inside and out, and lie, two hours to give them some firmness. Boil, if so let them chosen ; but they are better fried; for which observe the air saue. usual directions. Serve garnished with fried parsley. Piston in Sauce, anchovy and butter. Water Souchy. Stew two or three flounders, some parsley leaves and aret, de roots, thirty peppercorns, and a quart of water, till the to their fish are boiled to pieces; pulp them through a sieve. dido Set over the fire the pulped fish, the liquor that boiled which them, some perch, tench, or flounders, and some fresh air twel leaves and roots of parsley; simmer all till done enough, the price FISH. 19 Da ani then serve in a deep dish. Slices of bread and butter laras are to be sent to table, to eat with the souchy. m. An excellent way of dressing a large Plaice, especially if there be a roe. a planet Sprinkle with salt, and keep twenty-four hours; then inne wash and wipe it dry, wet over with egg, cover with crumbs of bread; make some lard or fine dripping, and two large spoonsful of vinegar, boiling-hot; lay the fish in, and fry it a fine colour, drain it from the fat, and more serve it with fried parsley round, and anchovy-sauce. You may dip the fish in vinegar, and not put it into the mastI pane HERRINGS AND SPRATS. To smoke Herrings. Clean, and lay them in salt and a little saltpetre one night; then hang them on a stick, through the eyes, in sunt dot a row. Have ready an old cask, in which put some and sawdust, and in the midst of it a heater red-hot; fix the innath stick over the smoke, and let them remain twenty-four me it hours. T 69 FI Fried Herrings. the Serve them of a light brown, with onions sliced and fried round them; or without onions. Broiled Herrings. 1,20. Flour them first, and do of a good colour ; plain 1 butter for sauce. Potted Herrings which much resemble Char. When in high season, choose a dozen of the finest herrings, clean and remove every scale: wash them twice over, drying them with fresh cloths each time. Rub into them, in fine powder, one ounce of Jamaica u pepper, ditto saltpetre, ditto common salt; lay them on Sur a board, which raise on one side a little, that the fish may drain for twelve hours. Then, with clean cloths, wipe off the spice aud salt, and season with the following, in the finest powder :-forty-eight cloves, twelve large C 2 20 DOMESTIC COOKERY, blades of mace, two large nutmegs, a quarter of an ounce of pepper, and an ounce of common salt. As you season each, lay it in an earthen pan as nearly fitted to hold the herrings as possible, Lay over them a pound of butter, cover with a white and several brown papers; tie down close, and bake three hours in a moderately- quick oven. When a little cooled, drain the liquor from the the fish, and lay them round a potting-pot or char-pan, the backs upwards, as close as they will lie without by breaking, and finish packing them in the centre. Take it the bowl of a large spoon, and smooth the surface, that can there may not be cavities to absorb the butter, which sa must not be put on till the following day; then let it from be half an inch thick. The gravy makes the finest den addition to soups, or made dishes, in small proportions, The head should lie over the fish when baked. Her- rings thus dressed and served in the hot gravy, make a bal dish of the finest flavour imaginable. Herrings are very good potted like mackerel. See p. 16. se da To dress Red Herrings, ; Choose them that are large and moist, cut them open, and pour some boiling small beer over them to soak kitan half an hour; drain them dry, and make them just hot tel cles through before the fire, then rub some cold butter over herbs. them and serve. Egg-sauce, or buttered eggs, and opint of mashed potatoes, should be sent up with them. Instead the lit of butter, a little sweet oil will add to the richness, but Boilo it must be dropped on while before the fire, and in the lier it . smallest quantity. Baked Herrings and Sprats. Wash and drain without wiping them; season with allspice in fine powder, salt, and a few whole cloves; lay them in a pan with plenty of black pepper, an onion, and a few bay-leaves. Add half vinegar and half small beer enough to cover them. Put paper over the pan, and bake in a slow oven. If you like, throw saltpetre over them the night before, to make them look red. Gut, but do not open them. then that SED STR 01 FISH. 21 έχισε molti To broil Sprats. Home When cleaned, they should be fastened in rows by a halbe skewer run through the heads, and then broiled, and ? HD served hot and hot. To fry Smelts. Durant They should not be washed more than is necessary to clean them. Dry them in a cloth ; then lightly flour them, but shake it off. Dip them into plenty of egg, then into bread crumbs grated fine, and plunge them into a good pan of boiling lard ; let them continue gently boiling, and a few minutes will make them a bright yel. low-brown. Take care not to take off the light rough-* te ness of the crumbs, or their beauty will be lost. To dress Pipers. ed. 9 Boil or bake them with a pudding well seasoned. - If S, baked, put a large cup of rich broth into the dish; and when done, take that, some essence of anchovy, and a Sep squeeze of lemon, and boil them up together for sauce. To dress Pilce. em Scale it, and open as near the throat as you can, and, u to my after well cleaning, stuff it with the following: grated pa bread, herbs, anchovies, oysters, suet, salt, pepper, mace, ** half a pint of cream, four yolks of eggs ; mix all over the fire till it thickens, then put it into the fish, and sew it up. Boil or bake ; if the latter, bits of butter should be put over it, and half a pint of rich broth in the dish; and, when the fish is ready, take the gravy out of the dish, add a dessert-spoonful of essence of anchovy, the same of soy, and a squeeze of lemon, to some butter rolled in flour, and boiling it up, pour into the dish. Note: if, in helping a pike, the back and belly are slit up, and each slice gently drawn downwards, there will be fewer bones given, Boiled Carp. Serve on a napkin, with the sauce which you will find directed for it under the following article. 22 DOMESTIC COOKERY. Stewed Carp. Scale and clean, take care of the roe, &c. Lay the fish in a stew-pan, with a rich beef-gravy, an onion, eight cloves, a dessert-spoonful of Jamaica pepper, the same of black, a fourth part of the quantity of gravy of port (cider may do); simmer close covered; when in nearly done, add two anchovies chopped fine, a desserto para spoonful of made mustard, some fine walnut ketchup, and a bit of butter rolled in flour: shake it, and let the gravy boil a few minutes, then add a spoonful of soy. Serve with sippets of fried bread, the roe fried, and a • good deal of horse-radish and lemon. Baked Carp. Clean a large carp; put a stuffing as for soles, dressed the in the Portuguese way. Sew it up; brush it all over de carte with yolk of egg, and put plenty of crumbs; then drop staat oiled butter over to baste it; place the carp in a deep earthen dish, a pint of stock (or, if fast-day, fish-stock), a few sliced onions, some bay-leaves, a faggot of herbs hierra (such as basil, thyme, parsley, and both sorts of marjo- ruites ram, and treble the quantity of parsley), half a pint of Boy port wine, and six anchovies. Cover over the pan, and he is bake it an hour. Let it be done before it is wanted. kipar han Pour the liquor from it, and keep the fish hot while you on heat up the liquor with a good piece of butter rolled in the call flour, a tea-spoonful of made mustard, a little Cayenne, die and a spoonful of soy. Serve the fish on the dish, gar- nished with lemon, parsley, horse-radish, and the milt or roe, and put the gravy into the sauce-tureen. Perch and Tench. Put them into cold water, boil them carefully, and in pi serve with melted butter and soy. Perch are most deli- side a cate fish. They may be either fried or stewed, but in het the stewing they do not preserve so good a flavour. Trout and Grayling May be either boiled or fried. Scale, gut, and well wash; then dry them, and lay them separately on å FISH 23 board before the fire. If for frying, they must be Les floured. Serve with crimped parsley and plain butter. al che Perch and Tench may be done the same way. Trout à-la-Genevois. Clean the fish very well; put it into your stew-pan, za dare adding half Champaigne and half Moselle, or Rhenish, t herbe or sherry wine. Season it with pepper, salt, an onion, nd ki a few cloves stuck in it, and a small bunch of parsley ild and thyme: put in it a crust of French bread; set it on iel si a quick fire. When the fish is done take the bread out, bruise it, and then thicken the sauce; add flour and a little butter, and let it boil up. See that your sauce is of a proper thickness.' Lay your fish on the dish, and pour the sauce over it. Serve it with sliced lemon and tale fried bread. Char, of het At a distance from the lakes where caught, is only eaten potted; the process of which is the same that is given to pot herrings; but the proportion of butter fur epithe the former is eight pounds to every dozen of fish; they are longer baked, and the proportion of mace rather or greater. Char fried is delicious, as is also another Al- pine fish, called gwyniad, caught in the lake of Bala, in Fit North Wales. EELS. : .. Spitchcock Eels. Take one or two large eels, leave the skin on, cut them into pieces three inches long, open them on the belly-side, and clean them nicely: wipe them dry, and then wet them with beaten egg, and strew over on both sides chopped parsley, pepper, salt, a very little sage, and a bit of mace pounded fine and mixed with the sea- soning. Rub the gridiron with suet, and broil the fish of a fine colour. Serve with anchovy and butter for sauce. . 24 DOMESTIC COOKERY. Fried Eels. If small, they should be curled round and fried, being first dipped into egg and crumbs of bread. Boiled Eels. The small ones are best this way: simmer them in a ? small quantity of water, with a good deal of parsley, which should be served up with them and the liquor. Serve chopped parsley and butter for sauce. Eel Broth, very nourishing for the Sick. Do as above; but stew two hours, and add an onion and peppercorns ; salt to taste. Collared Eel. Bone a large eel, but do not skin it: mix pepper, Lock salt, mace, allspice, and a clove or two, in the finest 4270 powder, and rub over the whole inside ; roll it tight, and bind with a coarse tape. Boil it in salt and water, do ta and two bay-leaves, till enough, then add vinegar, and so the when cold keep the collar in pickle. Serve it either bowl whole or in slices. Chopped sage, parsley, and a little thyme, knotted marjoram, and savoury, mixed with the spices, greatly improve the taste. Eels stewed as carp are a very fine dish. To stew Lamprey, as at Worcester. After cleaning the fish carefully, remove the cartilage which runs down the back, and season with a small dice: quantity of cloves, mace, nutmeg, pepper, and allspice; u an e put it into a small stew-pot, with as much strong beef, gravy, and Madeira, or sherry, in equal quantities, as will cover it. Cover close: stew till tender, then take a bike out the lamprey and keep hot, while you boil up the item i liquor with two or three anchovies chopped, and some close flour and butter; strain the gravy through a sieve, and te of a add lemon-juice and some made mustard. Serve with 780 sippets of bread and horse-radish. When there is spawn, it must be fried and put round. Note. Cider will do in common instead of white wine. STEN FISH. . 25 To pot Lamprey, as at Worcester. ad firin, * Leave the skin on, but remove the cartilage and a string on each side of it down the back. Wash and clean the fish very nicely in several waters, and wipe within them. To a dozen of tolerable size, use two ounces of white pepper, salt in proportion, six blades of mace, à dozen of cloves, all in fine powder, but do not season until the fish shall have drained all night. Lay them in a stone pot one by one, and curled round; the spices Sick and salt being sprinkled in and about them. Clarify two dd a co pounds of butter, and half a pound of the finest beef suet, pour it on the fish, and lay, thick paper over to keep in the steam. Bake three hours in a moderate oven. Look often at them, and as the oil works up, mix pop take it clear off. They will thus, in the store-pot, keep Will spring. Put into pots for serving as wanted; ob- serving to take off the old butter, and having warmed Lab Tu the fish in the oven, cover with fresh butter only. Excellent Fish Cake. Hieres en Provence. and a bit Take any sort of dressed fish (the remains of a turbot Take any sort 12 do well), cut the meat from the bones, put them, the cal and fins, over the fire, with a pint of water, an on, herbs, pepper, and salt to stew for gravy. Mince the meat, put to it a third part of crumbs of bread, a minced onion, parsley, pepper, salt, and the least mace: mix well, and make it into a cake with of an egg, and a little melted butter; cover it raspings; and fry it a pale brown, keeping a plate .. the top while doing. Then lay it in a stew-pan, the fish gravy, and stew it gently a quarter of an our; turn it twice, but with great care not to break it: up cover it closely while stewing. . ke of dressed meat, done in the same way, is re- marle bit of mace: mix well, pies en with the fish gravy, and hour; turn it twice, DOBRE Cake of dressed meat, markably good. urt Bouillon, in which any kind of fresh Fish may · be done. ose a kettle that will only suit the size of the fish; Uhoos 26 DOMESTIC COOKERY. into which put two parts water, one of light, "not sweet, white wine, a good piece of butter, some stewed onions, and carrots, pepper, salt, two or three cloves, and a good bunch of sweet herbs ; simmer a quarter of an hour, let it become cold, then boil the fish therein. Serve with anchovy sauce, and a squeeze of lemon. LOBSTERS, SHRIMPS, AND CRAY-FISH. To pot Lobsters. Half boil them, pick out the meat, cut it into small and bits, season with mace, white pepper, nutmeg, and salt, to the press close into a pot, and cover with butter; bake half an hour; put the spawn in. When cold, take the lobster out, and put it into the pots, with a little of the butter. Beat the other butter in a mortar with some of the spawn; then mix that coloured butter with as much as will be sufficient to cover the pots, and strain it. Cayenne may be added, if approved. Ariother way to pot Lobsters, as at Wood's Hotel. partie : Half boil; take out the meat as whole as you can; split the tail and remove the gut; if the inside be not watery, .. add it. Season with mace, nutmeg, white pepper, salt, kes and a clove or two, in the finest powder. Lay a little fine butter at the bottom of the pan, and the lobster the smooth over it, with bay-leaves between ; cover it with butter, and bake gently. When done, pour the whole the on the bottom of a sieve and with a fork lay the pieces on into potting-pots, some of each sort, with the seasoning about it. When cold, pour clarified butter over, but not a hot. It will be ready for eating next day; and if highly sal seasoned, and thick-covered with butter, will keep some time. Potted lobster may be eaten cold, or as a fricassee, with cream sauce: it then looks very nicely, and eats excellently, especially if there is spawn.. Mackarel, Herrings, and Trout, are good potted as above. FISH. 27 SH. ure Stewed Lobster, a very high relish. Stere cu Pick the lobster, put the berries into a dish that has 25, 2017 a lamp, and rub them down with a bit of butter, two of a k spoonsful of any sort of gravy, one of soy, or walnut- de ketchup, a little salt and Cayenne, and a spoonful of port; stew the lobster cut into bits with the gravy as . above. Lobster Pudding. Divide the body in two, and having cleared the back Et in s shell, and dressed the meat of the whole as for patties, wer, and a lay it in the shell hot, cover with crumbs of bread, and i balik brown with a salamander. If the lobsters be small, use ce the last two. - Rissoles of Lobster. Ef the saint Chop the flesh of a large lobster, or two small ones, as Till and mix with it a very little lemon-peel, pepper, salt, Jenn:nutmeg, or mace, a little butter, cream, and a very few crumbs of stale bread. Roll the mass, and cover it in small quantities, the size of sausages, with a light puff paste. Rub them over with the finest yolk of egg, and Ll conjo dip them in the finest crumbs of bread. Fry a fine yellow Dotwee brown, and serve them with crisped parsley , Buttered Lobsters. Felix Pick the meat out, cut it, and warm with a little with Weak brown brown gravy, nutmeg, salt, pepper, and butter, Sherb with a little flour. ' If done white, a little white gravy ering and cream. To roast Lobsters. 2. When half boiled, and while hot. rub the shell with, unter, and lay it before the fire. Continue basting it en with butter tillit ith butter till it has a fine froth. Melted butter, Cayenne, and salt, are eaten with the above. Currie of Lobsters or Prawns. Scald, and take them from the shells, and lay into a Scald. and to ith a small piece of mace, three or four spoongful vedl gravy, and four of cream; rub smooth one or pipe, s 28 DOMESTIC COOKERY. two tea-spoonsful of currie-powder, a tea-spoonful of four, and an ounce of butter: simmer an hour: squeeze half a lemon in, and add salt. Prawns and Cray-fish in jelly, a beautiful dish. Make a savoury fish-jelly, and put some into the bot- tom of a deep small dish; when cold, lay the cray-fish upon it with their backs downwards, and pour more jelly w over them. Turn out when cold. To butter Prawns and Shrimps. Take them out of the shells, and warm them with a little good gravy, a bit of butter and flour, a scrape of nutmeg, salt, and pepper; simmer a minute or two, stirring the while, and serve with sippets; or with a al cream-sauce instead of brown. To pot Shrimps. When boiled, take them out of their shells, and season , them with salt, white pepper, and a very little mace and Lot cloves. Press them into a pot, lay a little butter over , them, and bake in a slow oven for ten minutes. When cold, cover with clarified butter. CRABS. Hot Crab. Pick the meat out of a crab, clear the shell from the head, then put the meat with a little nutmeg, salt, pepo at the for per, a bit of butter, crumbs of bread, and three spoonsful brots of vinegar, into the shell again, and set before the fire. Po You may brown it with a salamander. Dry toast should be be served to eat it upon. Observe to remove the lady, a patte as it is called. Dressed Crab cold. Empty the shells, and mix the flesh with oil, vinegar, bread salt, and a little white pepper and Cayenne; then put the mixture into a large shell, and serve. Very little oil is necessary. FISH. 2.spoort 2010:4 Put then OYSTERS. To feed Oysters. Put them into water, and wash them with a birch besom till quite clean; then lay them bottom-downwards per into a pan, sprinkle with flour or oatmeal and salt, and into the cover with water. Do the same every day, and they • the cofe will soon fatten. The water should be pretty salt. To stew Oysters. Open, and separate the liquor from them, then wash i them from the grit: strain the liquor and put with the them oysters a bit of mace and lemon-peel, and a few white , a scris peppers. Simmer them very gently, and put some ute or a cream, and a little flour and butter. Serve with sippets. : Otsi The beards should be removed. They require a very few minutes. Boiled Oysters and Eat well. Let the shells be nicely cleaned first, and m207 serve in them, to eat with cold butter, To scollop Oysters, =S," Put them with crumbs of bread, pepper, salt, nutmeg, and a bit of butter, into scollop--shells, or saucers; put bits of butter over, and bake before the fire in a Dutch Duitter oven. Oyster Fritters. It Do in the foregoing way; but the oysters must be of - a choice sort, and served as a small dish by themselves. Fried Oysters, to garnish boiled Fish. Make a batter of flour, milk, and eggs, season it a very little, dip the oysters into it, and fry them a fine yellow-brown. Take off the beards previously. A little nutmeg should be put into the seasoning, and a few crumbs of bread into the flour. Oyster Sauce.See SAUCES. Oyster Loaves. 1. Open the oysters, and save the liquor; wash them in it; then strain it through a sieve, and put a little of it 30 DOMESTIC COOKERY. into a tosser, with a bit of butter and flour, white pepper, a scrape of nutmeg, and a little cream. Stew them, and cut in dice; put them into rolls sold for the purpose, and made hot in the oven in readiness. Oyster Patties.-See PATTIES. To pickle Oysters. Wash four dozen of the largest oysters you can get the in their own liquor, wipe them dry, strain the liquor off adding to it a dessert-spoonful of pepper, two blades of mace, a table-spoonful of salt (if the liquor be not very salt), three of white wine, and four of vinegar.--Simmer the oysters a few minutes in the liquor, then put them in small jars, and boil the pickle up, skim it, and when cold, pour over the oysters : cover close. Another way to pickle Oysters. Open the number you intend to pickle, put them into wear a saucepan with their own liquor for ten minutes, simmer Whis them very gently; then put them into a jar, one by one, The that none of the grit may stick to them, and cover them, le fi when cold, with the pickle thus made.--Boil the liquor with a bit of mace, lemon-peel, and black peppers, and to by to every hundred put two spoonsful of the best undistilled the me vinegar. They should be kept in small jars, and tied this close with bladder, for the air will spoil them. Note.- Directions for making Fish Pies and Fish Soups will be found under their respective heads. PART II. MEATS. To choose Meats. Denison. If the fat be clear, bright and thick, and hange the cleft of the haunch smooth and close, it is young; Ram- but if the cleft is wide and tough, it is old. To judge more of its sweetness, run a verp sharp narrow knife into the seal like shoulder or haunch, and you will know by the scent. ikutton MEATS. 31 elita Few people like it when it has much of the haut-gout; but it bears keeping better than any sort of meat; and if eaten fresh killed, it is not so good as mutton. Beef. If the flesh of ox-beef be good, it will have a fine smooth open grain, be of a good red, and feel ter- der. The fat should look white rather than yellow; for When that is of a deep colour, the meat is seldom good: se rompi beef fed by oil-cakes is in general so, and the flesh is fabby. The grain of cow-beef is closer, and the fat Hin Hois whiter than that of ox-beef; but the lean is not of so where bright a red. The grain of bull-beef is coarser and Mecanis closer still, the fat hard and skinny, the lean of a deep red, and it has a stronger scent. Ox-beef is the reverse. Ox-beef is the richest and largest; but in small families, and to some tastes, heifer-beef is preferred, if finely fed. In old meat, a streak of horn runs between the fat and lean of the sirloin and ribs ; the harder this is the older; it them and the flesh is not finely flavoured. antes se Veal... The flesh of a bull-calf is firmest, but not so One lin white. The fillet of the cow-calf is generally preferred corelu for the udder. The whitest is not the most juicy, having El the become so by frequent bleeding and licking chalk. eppen Choose the meat of which the kidney is well covered uts with white thick fàt. If the bloody vein in the shoulder 5,200 looks blue, or of a bright red, it is newly killed: but any other colour shows it to be stale. The other parts and should be dry and white; if clammy or spotted, the meat is stale and bad. The kidney turns first, and the suet will not then be firm. Mutton.--Choose this by the fineness of its grain, good colour, and firm white fat. It is not the better for being young: for if of a good breed and well fed, it is better for age; but this only holds with wether mutton. The flesh of the ewe is paler, and the texture finer; but the meat is not so rich or well flavoured, nor is the gravy 80 fine. Ram-mutton is very strong-flavoured, the flesh is of a deep red, and the fat is spongy.Wether is dis- tinguished likewise by a knob of fat on the leg, where, in ewe mutton, is the udder. 32 DOMESTIC COOKERY. Lamb.- Observe the neck of a fore-quarter; if the vein is bluish, it is fresh; if it has a green or yellow cast, it is stale. In the hind quarter, if there is a faint smell under the kidney, and the knuckle is limp, the meat is stale. If the eyes be sunk, the head is not fresh. Grass lamb comes into season in April or May, and continues till August. House-lamb may be had in great towns almost all the year, but is in highest perfection in December and January. Pork.- Pinch the lean, and if young it will break. If the rind is tough, thick, and cannot easily be impressed by the finger, it is old. A thin rind is a merit in all pork ; and (pigs that are short in the legs and bodies, and have thickness in the neck, and not long heads and ears, are always to be preferred. When fresh, the flesh will be smooth and dry; if clammy, it is tainted. What is called measly pork is very unwholesome, and may be known by the fat being full of kernels, which in good pork is never the case. Pork fed at still-houses does not answer for curing in any way, the fat being spongy. Dairy-pork is the best. Bacon. If the rind be thin, the fat firm, and of a red: tinge, the lean tender, of a good colour, and adhering to the bone, you may conclude it good and not old. If there are yellow streaks in it, it is becoming, if not already, rusty. · Hams.-Stick a sharp knife under the bone; if it comes out with a pleasant smell, the ham is good ; but if the knife is daubed and has a bad scent do not buy it. Hams short in the hock are best, and long-legged pigs are not to be chosen for any preparation of pork. Brawn.—The horny part of the young brawn will feel moderately tender, and the flavour will be better than the old, the rind of which will be hard. Observations on purchasing, keeping, and dressing Meat. The flesh of cattle killed when not perfectly clear of food soon spoils. They should fast twenty-four hours in MEATS. 33 aferiwinter, and double that time in summer, before they are red erf killed. there Bad é iš la farthe a menile nell In every sort of provisions, the best of the kind goes farthest, cuts out to greatest advantage, and affords most de nourishment. Round of beef, fillet of veal and leg of op 1 mutton, are joints that bear a higher price; but as they be not have more solid meat, they deserve the preference. It is y parents worth notice, however, that those joints which are infe- rior may be dressed as palatably; and being cheaper, He has they ought to be bought in turn; for, when they are Meine weighed with the prime pieces, the price of these is lower. In loins of meat, the long pipe that runs by the bone and his should be taken out, as it is apt to taint; as also the a het kernels of beef. Rumps and edgebones of beef are that often bruised by the blows the drovers give the beasts, Cat and the part that has been struck always taints; there- om fore do not purchase these joints if bruised. hind All meat should be carefully examined and wiped. hautes with a dry cloth as soon as it comes in ; and if flies have me blown upon it, the part must be cut off. This should be daily observed until it be dressed, as it not only tends want to preserve the meat long in perfection, but prevents that musty flavour, too often perceived in the outer slices, when brought to table. In the country, where meat is often carried a great distance, it should be well covered with a cloth, over wames which fresh cabbage-leaves would keep it cool. These cautions are more needful, as in some families great loss is sustained by the spoiling of meat. The fly may in some measure be prevented by dusting upon the parts 3 most likely to be attacked pepper and ginger mixed, after wiping, which should never be omitted. Pieces of charcoal laid about meat preserve it from putrefaction, and recover what is spoiling. All legs and shoulders of meat should hang with the knuckle down.. Awards, which will cause the gravy to be retained... When sirloins of beef, or loins of veal or mutton, come in, part of the suet may be cut off for puddings, 34 DOMESTIC COOKERY. oder die as malab or to clarify. If there be more suet than will be used Risk while fresh, throw it into pickle, made in the proportion of a quarter of a pound of salt to a quart of cold water, and it will be as good afterwards for any use, when soaked a little. Dripping, or clarified suet, will baste everything as well as butter, except fowls and game; and for kitchen pies, nothing else should be used. The fat of a neck or loin of mutton makes a far lighter and much richer pud- ding than suet. If the weather permit, meat eats much better for dem a hanging a day before it is salted. Meats become more tender, and consequently more digestible, as well as better flavoured, by hanging; but veal and lamb will not bear it so long as the flesh of older animals. All meats should be well washed and cleaned with a brush kept for the purpose, before they are dressed. If for boiling, the colour will be better for soaking an hour or two; but if to be roasted, let it be dried after washing. Boiling in a well-floured cloth will make meat white. Cloths for this purpose should be carefully washed, and the boiled in clean water between each using, and 'not suf- fered to hang in a damp place, which would give a bad hotels flavour to the meat. The same observe of tapes and pudding-cloths. All kitchen utensils should be kept in the nicest order, and in a conspicuous part of the offices. . Particular care must be taken that the pot is well ? skimmed the moment it boils, otherwise the foulness will be dispersed over the meat. The more soups, or broth are skimmed, the better and cleaner they will be. Meats boiled quick will be harda Vegetables should never be dressed with meat, except carrots or parsneps with boiled beef. The length of time for roasting and boiling must be done in determined by the size and solidity of the joint, there strength of the fire, and its nearness to it in roasting; in boiling, by the regular though slow progress it makes MEATS. 35 as well as by the above observations; for if the cook, when told to prevent the copper from boiling quick, lets it stop from boiling entirely, the usual time will be in- sufficient, and the meat will be underdone. The time must be reckoned from the instant when the water boils ир. Weigh the meat; and allow, for all solid joints, a quarter of an hour for every pound, and some minutes (from ten to twenty) oyer, according as the family like it done. A ham of twenty pounds will take four hours and a half, and others in proportion. Hams should be put into boiling water if not over dry, and only simmer the whole time. · A tongue, if dry, takes four hours slow boiling, after soaking: a tongue, out of pickle, from two hours and a half to three hours, or more if very large; it must be judged by feeling whether it is very tender. A leg of pork, or of lamb, takes the allowance of twenty minutes, above a quarter of an hour to a pound. A neck of mutton will take an hour and a half, if kept at a proper distance. A chine of pork two hours. The meat should be put a good distance from the fire; and brought gradually nearer when the inner part be comes hot, which will prevent its being scorched while yet raw. All meats should be much basted; when done, draw the spit very near to the fire, sprinkle with salt, and flour it well, that the meat may go up well frothed. Beef of ten pounds will take above two hours and a half; twenty pounds will take three hours and three- quarters. In roasting meat, it is a very good way to put a little salt and water into the dripping-pan, and baste for a little while with this, before using its own fat or dripping When dry, dust it with flour, and baste as usual. Salting meat, when first put down, draws out the gravy. Such as is not very fat should have some paper put over to preserve it. : D 2 36 DOMESTIC COOKERY. i Old meats do not require so much dressing as young; not that they are sooner done, but they can be eaten with the gravy more in. In preparing meat for roasting, the cook must be careful that the spit be wiped before it is used, and at the time of serving, or its mark will appear in a black stain. She must avoid running the spit through the prime parts. In some joints, as necks, it may enter two bones from the end, run at the back until it comes to nearly the other end, and the prime of the meat will not be pierced. Leaden skewers of different weights should be in readi- ness, for want of which unskilful servants are often at a loss at the time of spitting. Cradle spits answer best; they may be bought of different sizes. The joints of all necks and loins should be nicked before they are dressed. Time, distance, basting often, and a clear fire of a proper size for what is required, are the first points of a diame good cook's attention in roasting. A piece of writing-paper should be twisted round the to bone at the knuckle of a leg or shoulder of lamb, mutton, or venison, when roasted, before they are served. Meat and vegetables which the frost has touched are should be soaked in cold water two or three hours before the used, or more if they are much iced. Putting them to the thin the fire, or into warm water till thawed, makes it impos- altes Maps sible for any degree of heat to dress them afterwards the fire When you wish fried things to look as well as pos. com sible, do them twice over with egg and crumbs. Bread that is not stale enough to grate quite fine will not look well. The fat you fry in must always be boiling-hot Cutane the moment the meat is put in, and kept so till finished; a small quantity never fries well. To keep meat hot. It is best to take it up when done, though the company may not be come; set the dish over a pan of boiling water, put a deep tin cover over it so as not to touch the meat, and then throw a cloth over the that. This way dries the gravy less than hot hearths of former iron; but in whatever way the heat be preserved, it is a line de it is a wezly, ** VENISON. 37 very essential article in serving a dinner, and every re- quisite should be allowed for that purpose. VENISON. : To keep Venison. Keep it in a cold place, wash it with milk and water, and dry it with clean cloths till not the least damp re- mains, then dust pounded ginger over every part, which, as well as pepper, is a good preventive against the fly. By thus managing and watching, venison will hang a fortnight. When to be used, wash it with a little luke- warm water, and dry it. To dress Venison. A haunch of buck will take three hours and a half or three-quarters roasting: due only three hours and a quarter. Venison should be rather under than over done, Spread a sheet of white paper with butter, and put it over the fat, first sprinkling it with a little salt; then we lay a coarse paste on strong paper, and cover the haunch; tie it with fine packthread, and set it at a distance from the fire, which must be a good one, Baste it often; ten minutes before serving take off the paste, draw the meat nearer the fire, and baste it with butter and a good deal of flour, to make it froth up well. Gravy for it should be put into a boat, and not into the dish, (unless there is none in the venison,) and made thus: Cut off the fat from two or three pounds of a loin of old mutton, and set in steaks on a gridiron for a few minutes, just to brown one side; put them into a sauce- pan with a quart of water, cover quite close for an hour, and simmer it gently; then uncover it, and stew till the gravy is reduced to a pint. Season with salt only. . Currant-jelly sauce must be served in a boat. Formerly, pap sauce was eaten with venison; which, as some still like it, it may be necessary to direct, Grate white bread, and boil it with port wine, water, and a large stick of cinnamon; and when quite smooth, DOMESTIC COOKERY. se ne alon take out the cinnamon and add sugar, Claret may be call used instead of port. Make the jelly sauce thus. Beat some currant-jelly and a spoonful or two of port wine, and set it over the fire till melted. Where jelly runs short, put more wine, and several lumps of refined sugar to the jelly, and let it boil up. Serve with French beans. Neck, and shoulder of Venison. · Roast with paste as directed above, and the same sauce, To stew a shoulder of Venison. Let the meat hang till you judge proper to dress it; then take out the bone, beat the meat with a rolling-pin, lay some slices of mutton-fat that have been soaked and stewed tender in port wine, among it, sprinkle a little pepper and allspice over it in fine powder, roll it up tight, and tie it. Set it in a stewpan that will only just hold it, with some mutton or beef gravy not strong, half a pint of port wine, and some pepper and allspice. Sim. mer it close covered, and as slow as you can, for three Bonit or four hours, until quite tender: take off the tape, set the meat on a dish, and strain the gravy over it. Serve with currant-jelly sauce. - This is the best way to dress this joint, unless it is · very fat, and then it should be roasted, if it has hung long enough to make it tolerably tender. The bone should be stewed with it. Breast of Venison. . Do it as the shoulder, or make it into a small pasty; in the latter case, bake it with a good mutton gravy in à pan the day before; and season with pepper, salt, and some Jamaica pepper, when you put the crust on. Hashed Venison Should be warmed with its own gravy, or some without seasoning, as before ; and only warmed through, not boiled. If there is no fat left, cut some slices of mutton- fat, set it on the fire with a little port wine and sugar, olie BEEF. cil Office simmer till dry; then put to the hash, and it will eat as are my well as the fat of the venison. For Venison Pasty, look under the head PASTRY ; as likewise an excellent imitation. more e ... BEEF. -, and a si.. . To keep Beef. The butcher should take out the kernels in the neck pieces where the shoulder-clod is taken off ; two from came so each round of beef; one in the middle, which is called the pope's eve; the other from the flap: there is also one in the thick flank, in the middle of the fat. If these Lo desde are not taken out, especially in the summer, salt will be of no use for keeping the meat sweet. There is ano- nakele ther kernel between the rump and the edgebone. As Kle a be the butchers seldom attend to this matter, the cook should roll it take out the kernels; and then rub the salt well into online such beef as is for boiling, and slightly sprinkle that cong, which is for roasting, if in summer. The . To salt Beef or Pork, for eating immediately. Fate to The piece should not weigh more than five or six pounds. Salt it thoroughly just before you put it into "! the pot; take a coarse cloth, flour it well, put the meat lende in, and fold it up close. Put it into a pot of boiling a het water, and boil it as long as you would any other salt he best beef of the same size, and it will be as salt as if done four or five days. Great attention is requisite in salting meat; and in the country, where large quantities are cured, this is of particular importance. Beef and pork, after being ralj examined and wiped as before directed, should be well alt, sprinkled, and a few hours afterwards hung to drain be - fore it is rubbed with the salt: which method, by cleans- ing the meat from the blood, prevents its tasting strong. It should be turned every day; and if wanted soon, should be rubbed with the pickle as often. A salting tub or lead may be used, and a cover to fit close. Those who use a good deal of salt meat will find it answer well ce. Millex DOMESTIC COOKERY. to boil up the pickle, skim it, and, when cold, pour it in over the next quantity of meat, after it has been sprinkled and drained. To salt Beef red; which is extremely good to eat fresh from the Pickle, or to hang to dry. Choose a piece of beef with as little bone as you can, (the flank is most proper,) sprinkle it, and let it drain a day; then rub it with common salt, saltpetre, and bay- salt, but only a small proportion of the saltpetre, and you may add a few grains of cochineal, all in fine powder. Rub the pickle every day into the meat for a week, then only turn it. : It will be excellent in eight days. In sixteen, drain it from the pickte; and let it be smoked at the oven- therapi mouth when heated with wood, or send it to the baker's A few days will smoke it. *. A little of the coarsest sugаr may be added to the salt. itarem " It eats well, boiled tender with greens or carrots. It anda to be grated as Dutch, then cut a lean bit, boil it till extremely tender, and while hot put it under a press. When cold, fold it in a sheet of paper, and it will keep in a dry place two or three months, ready for serving on bread and butter, To preserve any Beef, Mutton, or Venison for a length a tore of time, without salt. After the foregoing cautions of examining and wiping, put the meat into a pan, and pour a good deal of treacle over it, in which turn it twice daily, observing that every part partakes of the treacle. Cover the pan with a piece of cheese-cloth, tie it down, and keep it in a cool place. When to be used, wash it well. The Dutch way to salt Beef. Take a lean piece of beef, rub it well with treacle or brown sugar, and turn it often. In three days wipe it, and salt it with common salt and saltpetre beaten fine; rub these well in, and turn it every day for a fortnight. Roll it tight in a coarse cloth, and press it under a heavy a DOMESTIC COOKERY. one with fat bacon, a second with parsley, a third with it oysters, and so on, each being chopped and seasoned wide with pepper, salt, nutmeg, and cloves. When complete pletely stuffed, lay it into a pan, dredge it well with the flour, pour upon it half a pint of port, and the same of the re broth. Bake it three hours, and then skim off the fat; Rekta put the meat into a dish, strain the gravy over, and garo klires nish with pickles. A Fricandeau of Beef. - Take a nice bit of lean beef; lard it with bacon sea- s soned with pepper, salt, cloves, mace and allspice. Put kreat it it into a stew-pan with a pint of broth, a glass of white te wine, a bundle of parsley, all sorts of sweet herbs, a Safor clove of garlic, a shalot or two, four cloves, pepper and Michete salt. When the meat is become tender, cover it close: pana skim the sauce well, and strain it: set it on the fire, and be let it boil till it is reduced to a glaze. Glaze the larded side with this, and serve the meat on sorrel-sauce. To stew a Rump of Beef. le la Wash it well; and season it high with pepper, Caya ticore enne, salt, allspice, three cloves, and a blade of mace, Ce mus all in fine powder. Bind it up tight, and lay it into the a pot that will just hold it; resting it on two or three wekel je ozier-twigs, to prevent the meat from sticking. Fry Stieke three large onions sliced, and put them to it, with three whether carrots, two turnips, a shalot, four cloves, a blade of Holje mace, and some celery. Cover the meat with good beef degre broth, or weak gravy. Simmer it as gently as possible for several hours, till quite tender. Clear off the fat; . and add to the gravy half a pint of port wine, a glass of well- vinegar, and a large spoonful of ketchup; simmer half a an hour, and serve in a deep dish. Half a pint of table s tem beer may be added. The herbs to be used should be burnet, tarragon, parsley, thyme, basil, savoury, mar a ch joram, pennyroyal, knotted marjoram, and some chives for if you can get them; but observe to proportion the quantities to the pungency of the several sorts : let there haar be a good handful altogether. voor BEEF. 43 Garnish with carrots, turnips, or truffles and morels, inter or pickles of different colours, cut small and laid in little The heaps separate ; chopped parsley, chives, beet-root, &c. II, when done, the gravy is too much to fill the dish, Wisur take only a part to season for serving, but the less water the better; and to increase the richness, add a few beef bones and shanks of mutton in stewing. *** A spoonful or two of made mustard is a great im- provement of the gravy. Stewed Rump another way. Half roast it; then put it into a large pot with three pints of water, one of small beer, one of port wine, some balt, three or four spoonsful of vinegar, two of ketchup, ma bunch of sweet herbs of various kinds, (such as burnet, tarragon, parsley, thyme, basil, savoury, pennyroyal, het marjoram, knotted marjoram, and a leaf or two of sage,) the is some onions, cloves, and Cayenne : coyer it close, and Come simmer till quite tender; two or three hours will do it. en When done, lay it into a deep dish, set it over hot water, and cover it close. Skim the gravy; put in a Prfew pickled mushrooms, truffles, morels, and oysters, if de e agreeable, (the truffles and morels having been pre- Jay ''viously boiled in some of the liquor,) but it is very good without; thicken the gravy with flour and butter, and heat it with the above, and pour over the beef. Force- Du meat balls of veal, anchovies, bacon, suet, herbs, spice, bread, and eggs, to bind, are a great improvement. Rump of Beef Roasted. If of a well-fed ox, and hung till tender, this is one of the most juicy and best-flavoured of all the joints of beef. It is generally sold in the country undivided from the edgebone : or cut across, and not lengthways as in London, which makes it too large for one dressing, and neither fit for boiling nor roasting. ; Beef' Rump en Matelotte. -Cut a beef rump in pieces, which parboil, and then stew in broth without seasoning; when about half done, N 44 DOMESTIC COOKERY. mind stir a little butter with a spoonful of flour, over the fire, com till brown, and moisten it with a spoonful of the broth: ja then put in the beef, with a dozen of large parboiled onions, a glass of sherry, a bunch of parsley, a laurele tutto leaf, a bunch of sweet herbs, pepper and salt. Sterk until the rump and onions are done, skim well, and put it doe an anchovy and a spoonful of capers, cut small, into the sauce, give a boil, and serve the rump in the middle of a very the dish, and the onions round it. A beef rump willy likien take four hours dressing. To stew Brisket of Beef. (Put the part which has the hard fat into a stewpot si with a small quantity of water: let it boil up and sking, so it thoroughly : then add carrots, turnips, onions, celery, iste and a few peppercorns. Stew it extremely tender; thene take out the flat bones, and remove all the fat from the soup. Either serve that and the meat in a tureen; of .267 the soup alone, and the meat on a dish, garnished with time some vegetables. Small suet dumplings are a great im- on the provement, in the soup. The following sauce is much toho admired, and served with the beef :-Take half a pint of our the soup, and mix it with a spoonful of ketchup, a glass of port wine, a tea-spoonful of made mustard, a little flour, a bit of butter and salt; boil all together a few minutes, then pour it round the meat. Chop capers, walnuts, red cabbage, pickled cucumbers, and chives of t parsley, small, and put in separate heaps over it. To press Beef. Salt a bit of brisket, thin part of the flank, or the top rider of the ribs, with salt and saltpetre five days, then boily cut it gently till extremely tender: put it under a great e tye. weight, or in a cheese-press, till perfectly cold. It eats excellently cold, and for sandwiches. To make Hunter's Beef. To a round of beef that weighs twenty-five pounds, uma take three ounces of saltpetre, three ounces of the local coarsest sugar, an ounce of cloves, a nutmeg, half and 1900 fat he out BEEF. 45 we are ounce of allspice, and three handsful of common salt, all funt in the finest powder. i lesz. The beef should hang two or three days : then rub the nga jabove well into it, and turn and rub it every day for two ne or three weeks. The bone must be taken out at first. When to be dressed, dip it into cold water, to take off vt smil the loose spice, bind it up tight with tape, and put it into in this a pan with a tea-cupful of water at the bottom, cover header the top of the meat with shred suet, and the pan with a brown crust and paper, and bake it five or six hours. When cold, take off the paste and tape. The gravy is very fine ; and a little of it adds greatly to the flavour mu o of any hash, soup, &c. Both the gravy and the beef il up á will keep some time. The meat should be cut with a Orice very sharp knife, and quite smooth, to prevent waste. An excellent mode of dressing Beef. Hang three ribs three or four days; take out the bones from the whole length, sprinkle it with salt, roll the meat tight, and roast it. Nothing can look nicer ; but it requires long dressing. The above, done with La spices, &c., and baked as hunter's beef, is excellent. To collar Beef. op. Choose the thin end of the flank of fine mellow beef, but not too fat; lay it in a dish with salt and saltpetre, turn and rub it every day for a week, and keep it cool. Then take out every bone and gristle, remove the skin of the inside part, and cover it thick with the following | seasoning cut small: a large handful of parsley, the same of sage, some thyme, marjoram, and pennyroyal, : pepper, salt, and allspice, Roll the meat up as tight as possible, and bind it; then boil it gently for seven or eight hours. A cloth 'must be put round before the tape. Put the beef under a good weight while hot, wilhout undoing it: the shape will then be oval. Part of a breast of real rolled in with the beef looks and eats very well. DOMESTIC COOKERY. Beef-steaks Should be cut from a rump that has hung a few days. ut Broil them over a very clear or charcoal fire: put intoh the dish a little minced shalot, and a table-spoonful of te ketchup; and rub a bit of butter on the steak the ad moment of serving. It should be turned often, that the main gravy may not be drawn out on either side. This dish requires to be eaten so hot and fresh done, dan that it is not in perfection if served with any thing else. Pepper and salt should be added when taking it off the sea fire. Beef-steaks and Oyster Sauce. Strain off the liquor from the oysters, and throw them . into cold water to take off the grit, while you simmer 900 the liquor with a bit of mace and lemon-peel ; then put.? the oysters in ; stew them a few minutes ; add a little Of cream if you have it, and some butter rubbed in a bit of the flour ; let them boil up once; and have rump-steaks, Cami well seasoned and broiled, ready for throwing the oyster Bar sauce over the moment you are to serve. . Staffordshire Beef-steaks. Beat them a little with a rolling-pin, flour and geason, diso then fry with sliced onion of a fine light brown; lay the len steaks into a stewpan, and pour as much boiling water the over them as will serve for sauce; stew them very the gently half an hour, and add a spoonful of ketchup, of walnut-liquor, before you serve. Italian Beef-steaks, Cut a fine large steak from a rump that has been well wel fine hung, or it will do from any tender part : beat it, and season with pepper, salt, and onion; lay it in an iron ix. stewpan that has a cover to fit quite close, and set 1 8 by the side of the fire without water. Take care it does a not burn, but it must have a strong heat ; in two of the three hours it will be quite tender, and then serve with ? its own gravy. BEER Rolled Beef-steaks. agaki Beat some well-hung rump-steaks till tender, with a fire: picleaver ; make a forcemeat of the breast of a fowl, half Despicit a pound of veal, half the same of ham or gammon, fat the sale and lean, the kidney of a loin of veal, and a sweetbread, molien, I all cut very small; a few truffles and morels stewed and e. cut, a shalot or two, some parsley, a little thyme, some and feasi grated lemon-peel, the yolks of two eggs, half a nutmeg, auf der and a quarter of a pint of cream ; mix these well to- cing idgether, and stir over the fire for ten minutes ; lay the forcemeat on the steaks, roll them up, and skewer them tight; fry them a fine brown; take them from the fat, ..and stew them a quarter of an hour with a pint of beef- stor gravy, a spoonful of port, two ditto of ketchup, and a = Tons few fresh or pickled mushrooms. Take up the steaks, eel; w cut them in two, serve them with the cut side upper- : 20 most, and the gravy round, having carefully skimmed ed in it. Garnish with lemon. Beef-steaks of underdone Meat. Cut them an inch and a half thick, with a good deal of fat; lay them on the gridiron over a quick fire, turn orten, and as soon as brown lay them on a very hot dish and that has been rubbed with shalot, and put in some of ; the gravy of the meat, and a spoonful of ketchup. When . off the fire, put salt and pepper. If seasoned wolle broiling, the meat will be hardened, and the juices asted. The steaks may be served on chopped cab- page, warmed with butter, pepper, and salt. Or the steaks as before, and the cabbage in a separate dish, with sliced fried potatoes round it. . Beef-Collops. i 31 Cut thin slices of beef from the rump, or any other and * vender part, and divide them into pieces three inches Te in long; beat them with the blade of a knife, and flour m. Fry the collops quick in butter two minutes ; eri?" sun lay them into a small stewpan, and cover them " a pint of gravy; add a bit of butter rubbed in with a pint of 8 48 DOMESTIC COOKERY, flour, pepper, salt, the least bit of shalot shred as fine as possible, half a walnut, four small picked cucumbers, and a tea-spoonful of capers cut small. Take care that it does not boil; and serve the stew in a very hot co- vered dish. Beef-Palates. Simmer them in water several hours, till they will peel; then cut the palates into slices, or leave them to whole as you choose; and stew them in a rich gravy till as tender as possible. Before you serve, season pa with them with Cayenne, salt, and ketchup. If the gravy den was drawn clear, give it a boil with some butter and flour.is, If to be served white, boil them in milk, and stew them in fricassee-sauce; adding cream, butter, flour, fet and mushroom powder, and a little pounded mace. phil To pickle Beef-Palates. Clean four fine palates, simmer them in a quart of the water, skim them well, then put as much mace, cloves, pepper and sweet herbs, as shall make them high, in which boil them until perfectly tender, which will be fi heat about five hours; take the skin off, cut them into small pins pieces, and let them cool, being covered. Make a pickle sufficient to cover them, with equal parts of white wine and vinegar, the spices before used, and some salt; when cold, strain, and pour the liquor on the palates, with a Teo little fresh spice, and four or five bay-leaves; cover very for close, and keep for use. They eat deliciously.. ... To pot Beef. Take two pounds of lean beef, rub it with saltpetre, and let it lie one night; then salt with common salt and cover it with water four days in a small pan. Dryo it with a cloth,' and season with black pepper: lay it of into as small a pan as will hold it, cover it with coarse paste, and bake it five hours in a very cool oven. Put weit; no liquor in. .: When cold pick out the strings and fat, beat the the BEEF, 49 shred at meat very fine with a quarter of a pound of fine butter, ad Cute just warmed, but not oiled, and as much of the gravy Take me as will make it into paste ; put it into very small pots, a very hard and cover them with melted butter. Another way. Rub three pounds of beef with two ounces of the brownest sugar, and a quarter of an ounce of saltpetre; please let it lie forty-eight hours; wash it clean and dry it; season with pepper, salt, mace, and twelve cloves ; lay serves it in an earthen pot, with four ounces of butter put over 11 w it in pieces. Bake it three hours; then cut off the hard outside and beat it in a mortar; add seasoning to your ildir taste. Melt four ounces of fine butter in that and the gravy which comes from the beef, and beat with the beef as fine as possible. Put it into pots; cover deep with clarified buiter, and keep it in a cool, dry place, and it will be long good. em bo Another way. Take beef that has been dressed, either boiled or roasted; beat it in a mortar with some pepper, salt, a feir cloves, grated nutmeg, and a little fine butter, just 32 het warm. altit To dress the Inside of a Sirloin of Beef. Cut out all the meat, and a little fat into pieces as thick as your finger, and two inches long: dredge them with flour; and fry in butter of a nice brown: drain the butter from the meat, and toss it up in a rich gravy, sea- soned with pepper, salt, anchovy and shalot. Do not let it boil on any account. Before you serve, add two spoonsful of vinegar. Garnish with crimped parsley. To dress the Inside of a Sirloin of Beef, to taste like Hare, Take the inside of a large sirloin that has hung; beat it a little; soak it in a glass of port, ditto of vinegar, DOMESTIC COOKERY. ht twenty-four hours. Have ready a good stuffing as for ! ] hare; do not spread, but put it into the middle of the file has beef, and roll it up tight. Roast it on a hanging spit, and baste it with a glass of wine and vinegar, mixed beta with a tea-spoonful of Jamaica pepper, and a clove or Artha two, in finest powder, until it is all dried up; then baste for the with butter. Serve with a rich gravy in the dish, and we hope melted butter, and currant-jelly sauce in tureens. The inside of the sirloin may be sometimes bought of ? the butchers who salt beef for shipping, that part being bear always first removed. Another way to dress the Inside of a Sirloin. Cut it out in one piece, if not used at table: stew it with good broth or gravy, a little spice, and a table- spoonful of walnut ketchup. Serve with chopped pickles. This makes a very genteel corner-dish. 2017 Fricassee of cold Roast Beef. Cut very thin slices of under-done beef, shred a hand- ful of parsley very small, cut an onion into quarters, and put altogether into a stewpan, with a piece of butter and some strong broth ; season with salt and pepper, and simmer very gently a quarter of an hour: then mix into it the yolks of two eggs, a glass of port wine and a spoonful of vinegar; stir it quick over the fire a minute or two, rub the dish with shalot, and turn the fricassee, into it. • . t the Belor the To dress cold Beef that is underdone, called Beef Olives. Cut slices half an inch thick, and four inches square ; with lay on them a forcemeat of crumbs of bread, shalot, a kleinen little suet or fat, pepper and salt. Roll them, and fasten with a small skewer: put them into a stewpan with some gravy made of beef bones, or the gravy of the meat, and a spoonful or two of water, and stew them till tender. Fresh meat will do. BEEF. To dress the same, called Sanders. middlé da Mince beef or mutton small, with onion, pepper, and hanging salt; add a little gravy, put it into scallop-shells, or ineva B saucers, making them three parts full, and fill them up and a clip with potatoes, mash with a little cream; put a bit of nu that butter on the top, and brown them in an oven, or be- the dish fore the fire, or with a salamander. reens. To dress the same, called Cecils.' ' Mince any kind of meat, crumbs of bread, a good deal ang of onion, some anchovies, lemon-peel, salt, nutmeg, chopped parsley, pepper, and a bit of butter warm, and in mix them over a fire for a few minutes; when cool enough, make them up into balls of the size and shape able: sir of a turkey's egg, with an egg; sprinkle them with fine and at crumbs, and then fry them of a yellow brown; and serve aped po with grayy as before directed for Beef Olives. les bocah To mince Beef. "Shred the underdone part fine, with some of the fat: vand a lat put it into a small stewpan, with some onion or shalot ortas 3 (a very little will do), a little water, pepper, and salt : of being boil it till the onion is quite soft: then put some of the, od met die gravy of the meat to it, and the mince. A few minutes then will dress it, but do not let it boil. Have a small hot insay dish with sippets of bread ready, and pour the mince music into it, but first mix a large spoonful of vinegar with it. frien If shalot vinegar is used, there will be no need of the onion nor the raw shalot. To hash Beef. Do it the same as in the last receipt, only the meat is to be in slices, and you may add a spoonful of walnut liquor or ketchup. Observe, that it is owing to boiling hashes or minces that they get hard. All sorts of stews, or meat dressed ja second time, should be only simmered ; and this last only hot through. E 2 DOMESTIC COOKERY. INT Beef à-la-vinaigrette. Cut a slice of underdone boiled beef three inches thick, and a little fat; stew it in half a pint of water, a glass of white (not sweet) wine, a bunch of sweet herbs, an onion, and a bay-leaf; season it with three cloves pounded, and pepper, till the liquor is nearly wasted away, turning it once. · When cold, serve it. Strain off the gravy, and mix it with a little vinegar for sauce. Round of Beef Should be carefully salted, and rubbed with the pickle for eight or ten days; jf to remain longer, only turn it. The bone should be cut out first, and the beef skewered, and tied up to make it quite round. It may be stuffed our with parsley, if approved ; in which case the holes to da admit the parsley must be made with a sharp-pointed ima knife, and the parsley coarsely cut and stuffed in tight. , plain As soon as the beef boils it should be skimmed, and we won afterwards kept boiling very gently. Welsh Beef. Take a round of beef, and rub into it two ounces of bandar fi powdered saltpetre. After standing six hours, season will well with pepper, salt, and a little allspice pounded. atio Let the beef stand sixteen days in the brine, turning it about o frequently. After washing it well with the pickle, put 'ebbe di, it into an earthen vessel, and bake it in an oven, with a wand die great deal of beef suet over and under it. Cover it with a placa à coarse paste, and let it remain six or eight hours in tono the oven. When sufficiently done, pour the gravy from the sonne the beef, and let it stand till cold. It will keep two other sm months, and all the time retain its goodness. 'To roast Tongue and Udder. After cleaning the tongue well, salt it with common salt and saltpetre three days; then boil it, add likewise a fine young udder with some fat to it (but separately from the tongue), till both are tolerably tender; let them the main become cold; then tie the thick part of one to the thin daite BEEF. 53 three di eant part of the other, and roast the tongue and the udder into together. Serve them with good gravy, and currant- 22. jelly sauce. A few cloves should be stuck in the udder. Det hati This is an excellent dish. To cure Tongues. 2. Some persons like neats' tongues cured with the whole Po root on, in which case they look much larger, but have not any other advantage, the latter being too hard to cut pleasantly when salted. If the root is to be removed, ih tle cut it off near the gullet, but without taking away the Nii fat that is under the tongue. The root must be soaked of sitere in salt and water a night, and extremely well cleaned rebest before it be dressed, when it is very good stewed with the file gravy; or may be salted two days and used for peas- arDP soup. Having left the fat and a little of the kernel inte under the tongue, sprinkle it with salt and let it drain imepit until next day. Then, for each tongue, mix a large spoonful of common salt, the same quantity of coarse sugar, and half as much saltpetre: rub it well in, and do 80 every day for a week ; then add another large spoon- olen ful of salt. If rubbed daily, a tongue will be ready in ten 3 days; but if only turned in the pickle, it will not be too pe care salt in four or five weeks, but should not be kept longer, 1. When to be dried, write the date of the day on parch- e ment, and tie it on. Smoke three days, or hang them 1, in a dry place without smoking. When to be dressed, Is boil the tongue extremely tender; allow five hours, and if done sooner it is easily kept hot. The longer it is kept after smoking, the higher will be the flavour ; if hard, it may require soaking four or five hours ; but in the estimation of many persons, they are best dressed out of the pickle. Another way. Clean as above: for two tongues allow an ounce of saltpetre, and an ounce of sal-prunella; with which rub them daily. The third day, cover them with common balt; turn them every day for three weeks, then dry 54 DOMESTIC COOKERY. them, and rub over them bran, and smoke them. In egy ten days they will be fit to eat. Keep in a cool dry place. To stew Tongue. Salt a tongue with saltpetre and common salt for a la week, turning it every day. Boil it tender enough to painiare peel: when done, stew it in a moderately strong gravy; mas season with soy, mushroom ketchup, Cayenne, pounded toda cloves, and salt if necessary. Serve with truffles, morels, a and mushrooms stewed in gravy. In both this receipt and the next, the roots must be taken off the tongues before salting, but some fat must | Do be left. An excellent way of preparing Tongues to eat cold. Season with common salt and saltpetre, brown sugar, a little bay-salt, pepper, cloves, mace, and allspice, in fine powder, for a fortnight: then take away the pickle, put the tongue into a small pan, and lay some butter on it; cover it with brown crust, and bake slowly til se kande tender that a straw would go through it. The thin part of tongues, if hung up to dry, grates like hung beef, and also makes a fine addition to the flavour of omelets. Beef-heart. · Wash it carefully; stuff as hare; and serve with rich gravy, and currant-jelly sauce. Hash with the same, and port wine. Stewed Ox-Cheek, plain. Soak and cleanse a fine cheek the day before it is to rates be eaten ; put it into a stew-pot that will cover close, with three quarts of water; simmer it after it has first boiled up and been well skimmed. In two hours put i de forma plenty of carrots, leeks, two or three turnips, a bunch of tuinea sweet herbs, some whole pepper, and four ounces of all those spice. Skim it often ; when the meat is tender, take it mas out, and cover it close, to keep it from becoming black ; there BEEF. 55 ine, por ne fata let the soup get cold, take off the cake of fat, and serve ke by the soup separate, or with the meat. It should be of a in a math fine brown ; which might be done by burnt sugar; or fine by frying some onions quite brown with flour, and sim- mering them with it. This last way improves the fla- canotti vour of all soups and gravies of the brown kind. If ve- getables are not approved in the soup, they may be taken out, and a small roll be toasted, or bread fried, and added. Celery is a great addition, and should always be served. When it is not to be got, the seed of it gives quite as good a flavour, boiled in and strained off. To dress an Or-Cheek another way. Soak half a head three hours, and clean it with plenty wall of water. Take the meat off the bones, and put it into l a pan with a large onion, a bunch of sweet herbs, some bruised allspice, pepper, and salt. Lay the bones on calon the top; pour on three pints of water, and cover the the pain pan close with brown paper, or a dish that will fit close. buran Let it stand eight or ten hours in a slow oven; or siin. sly. mer it by the side of the fire, or on a hot hearth. When done tender, put the meat into a clean pan, and let it get cold. Take the cake of fat off, and warm the head in pieces in the soup, adding truffles, morels, and force- meat balls. Put what vegetables you choose. ' Marrow Bones. If too long to serve 'undivided, saw them in two; cover the open end with cloth thickly floured and tied close. Boil, and serve with very hot toast. The mar- row makes good puddings. See Puddings. Tripe May be served in a tureen, stewed tender with milk and onions; or fried in bits dipped in batter. In both the above ways, serve melted butter for sauce. Or cut the thin part in oblong bits, and stew in gravy; thicken with butter rolled in a very little flour, and add a spoon- 56 DOMESTIC COOKERY. ful of mushroom ketchup. Or boil it tender in milk, k and serve in white sauce. Soused Tripe. Boil the tripe, but not quite tender; then put it into a salt and water, which must be changed every day till it is all used. When you dress the tripe, dip it into batter of flour and eggs, and fry it of a good brown. Ox-feet, or Cow-heels, Being common and cheap, are not highly esteemed; but they contain much nutriment, and may be dressed various ways :- Soak them well; boil, and serve in a napkin, with the following sauce, in a boat: Thick melted butter, a large bu spoonful of vinegar, a ladle of mustard, and the same of salt. Or boil, and then stew them in a brown gravy. Or cut the heel in four parts, dip each in egg, flour, and fry them in butter. Or fry, and serve with onions fried, and put round them: sauce as above. Or bake, for mock turtle. (See that article.) The water in which they are boiled will make equally good jellies, either relishing or sweet, with that of calves' feet, if duly prepared ; and at a far less expense. This jelly gives great additional richness likewise to soups and gravies, as will be hereafter specified. Suet. This necessary article is often very scarce, from the great demand; and, as it soon becomes tainted, care is peu especially required to preserve it in perfection. Let it be examined as soon as it comes in, and every bit of a kidney and kernel, or skin be taken out; separate the set ille solid parts from the skinny and loose; use the latter you first, and lay the other, when wiped dry, into a jar, and af cover it with salt and water. It will keep thus for a va ser month or two, for stuffing, puddings, &c., but should be of soaked first in plain water. . VEAL. 57 En di Dripping is the fat which leaves the meat in roasting, and is used to fry fish; it likewise makes good pie-crust for kitchen use. Where much meat is dressed, the sale of it to the poor makes a very profitable business to the Lito cook in many families. Thus, what is bought in at a high price becomes of no advantage to the purchaser. Bubble and Squeak. 2. Boil, chop, and fry, with a little butter, pepper and salt, some cabbage, and lay on it slices of underdone beef, lightly fried. PRINCESS VEAL. : To keep Veal. and The first part that turns bad of a leg of veal is where when the udder is skewered back. The skewer should be ott taken out, and both that and the whole of the meat ir wiped every day, by which means it will keep good i finals three or four days in hot weather, if the larder be a good file one. Take care to cut out the pipe that runs along the chine of a loin of veal, as you do of beef, to hinder it boze from tainting. The skirt of the breast of veal is like- of wise to be taken off; and the inside of the breast wiped is and scraped, and sprinkled with a little salt. If veal is in danger of not keeping, wash it thoroughly, and boil the joint ten minutes, putting it into the pot when the water is boiling hot ; then put into a very cool larder. Or it may be plunged into cold water till cool, and then wiped and put by. . Leg of Veal. . Let the fillet be cut large or small, as best suits the number of your company. Take out the bone, fill the space with a fine stuffing, and let it be skewered quite at is round; and send the large side uppermost. When half roasted, if not before, put a paper over the fat; and take care to allow a sufficient time, and put it a good distance from the fire, as the meat is very solid: serve with melted 58 DOMESTIC COOKERY. butter poured over it.-You may pot some of it, or dress adat in any of the ways hereafter directed for dressing veado por ti Knuckle of Veal. As few people like boiled veal, it may be well to leave herts the knuckle small, by taking off some cutlets, or collops, Rueda before it be dressed: and as the knuckle will keep floor longer than the fillet, it is best not to cut off the slices lored to till wanted. Break the bones, to make it take less room; kiel ont wash it well; and put it into a saucepan with three onions, patent a blade of mace or two, and a few peppercorns; cover asiatica it with water, and simmer it till quite ready. In the Shrine is mean time some macaroni should be boiled with it I widttein approved, or rice, or a little rice-flour, to give it a small field degree of thickness ; but do not put too much. . Berore apie it is served, add half a pint of milk and cream, and let it come up either with or without the meat. The meat may be served in the sour, or on a separate dish. If the lanel, unde se it may be covered with onion sauce. Bacon and some ti shu greens are usually eaten with boiled veal. Put chopped it may parsley for garnish. Or fry the knuckle with sliced onions and butter to a mi, po good brown; and have ready peas, lettuce, onion, and the bac a cucumber or two, stewed in a small quantity of water, tasted, an hour; then add these to the veal: and stew it till the lado meat is tender enough to eat, but not overdone. 1 in pepper, salt, and a bit of shred mint, and serve an together. Shoulder of Veal. Cut off the knuckle for a stew or gravy. Ro other part with a stuffing ; you may lard it. melted butter. The blade-bone, with a good deal of meat left on, ortil eats extremely well with mushroom or oyster sauce om or oyster sauce, or ; mir mushroom ketchup in butter. . Forced Veal. Hang a small shoulder of veal two days; wash, dry. bone it. Have ready a forcemeat made of thirty oyou juce in Perdone. Throw away Land lay VEAL, 59 dint (each cut in four,) four ounces of fat and lean bacon, or ng ham shredded, two ounces of fresh butter, two ounces of crumbs of bread, a dozen of chives, a little parsley, and a small sprig of dried knotted marjoram, minced extremely relbi fine, a dessert-spoonful of salt, and a tea-spoonful of white s koht sugar, mixed up with two eggs. Roll this in the veal, la ndi which tie up so close as to prevent the seasoning being of det lost. Lard the veal, and wrap it in a large sheet of plesni paper, well buttered ; fix it in a small cradle spit; and, treso allowing twenty minutes for every pound, keep it at a Forms: proper distance to become gradually hot through, and by is li degrees bring it nearer to the fire. When within twenty in minutes of being ready, take off the paper, flour the meat e is lightly, and make it a light brown ; then glaze it, and meh s serve with a rich gravy in the dish. Neck of Veal. Cut off the scrag to boil, and cover it with onion- 11 sauce. It should be boiled in milk and water. Parsley and butter may be served with it, instead of onion-sauce. -26Or it may be stewed with whole rice, small onions, and peppercorns, with a very little water. Or boiled and eaten with bacon and greens. The best end may be on either roasted, broiled as steaks, or made into pies. As it is a dry joint, larding is a great improvement, if m), and VHB roasted. Neck of Veal à-la-braise. Lard the best end with bacon rolled in parsley chopped fine, salt, pepper, and nutmeg: put it into a tosser, and cover it with water. Put to it the scrag-end, a little 10 lean bacon or ham, an onion, two carrots, two heads of El celery, and about a glass of Madeira wine. Stew it quick two hours, or till it is tender, but not too much. Strain off the liquor; mix a little flour and butter in a stewpan till " brown, and lay the veal in this, the upper side to the bottom of the pan. Let it be over the fire till it gets coloured; then lay it into the dish, stir some of the liquor in, and boil it up, skim it nicely, and squeeze orange or lemon juice into it, and serve with the meat, DOMESTIC COOKERY. " Breast of Veal. Before roasted, if large, the two ends may be taken off and fried to stew, or the whole may be roasted. Butter should be poured over it. . If any be left, cut the pieces into handsome sizes, put liens them into a stewpan, and pour some broth over them; or if you have no broth, a little water will do ; add & Share bunch of herbs, a blade or two of mace, some pepper, ana an anchovy; stew till the meat is tender, thicken with butter and flour, and add a little ketchup; or the whole estat breast may be stewed, after cutting off the two ends.. • Serve the sweetbread whole upon it; which may either then be stewed, or parboiled, and then covered with crumbs, .. herbs, pepper, and salt, and browned in a Dutch oven. If you have a few mushrooms, truffles, and morels, online stew them with it, and serve. Boiled breast of veal, smothered with onion-sauce, is an excellent dish, if not old nor too fat. To collar a Breast of Veal. : Bone it, take off the thick skin and gristle, and beas the meat with a rolling-pin. Season it with heros .chopped very fine, mixed with salt, pepper, and mace. Lay some thick slices of fine ham; or roll into it in or three calves' tongues of a fine red, boiled first and l. hour or two, and skinned. Bind it up tight in a close to and tape it. Set it over a slow fire to simmer in a small and quantity of water, till it is quite tender ; this will take a some hours. Lay it on the dresser, with a board and nothing weight on it, till quite cold. Pigs' and calves' feet boiled, and taken from the bones, located may be put in or round it. The different colours laid layers look well when cut; and you may put in youn, eggs boiled, beet root, grated ham, and chopped parskoyo leo.. in different parts. . When it is cold, take off the tape and pour oven lealor the liquor, which must be boiled up twice a week, a will not keep. 3 - VEAL. 61 Collared Veal, to eat Hot. Bone a piece of the breast, and lay a forcemeat over mar daz it of herbs, bread, an anchovy, a spooonful or two of be to scraped ham, a very little mace, white pepper, and chopped chives ; then roll, bind it up tight, and stew it une sizat in water or weak broth. Let the colour be preserved, sortert and serve it in veal gravy, or fricassee sauce, with mush- I do; el rooms, and artichoke bottoms. To make a Currie. or diff Cut part of a breast of veal into pieces about three moenis inches long, and two wide; fry them in butter of a light ch mots brown with an onion chopped fine. While hot, rub xjthck them well over with two table-spoonsful of currie-powder. utchou Put into a stewpan, and add some good veal broth, and pepper, salt, and an ounce of butter, and stew very slowly till the meat is quite tender. Fol Sir A fresh chillie (when it can be had) eaten with the currie, is a great improvement to the flavour ; or capsi- cum, fresh or pickled, may be substituted; or put lemon- juice, or the liquor of India pickle, to make it rather acid. 6, and Fish, fowl, and all kinds of flesh, are occasionally mihi made into curries. Chump of Veal à-la-daube. Cut off the chump end of the loin ; take out the in an edgebone ; stuff the hollow with good forcemeat, tie it has up tight, and lay it in a stewpan with the bone you i took out, a small faggot of herbs and anchovy, two bank blades of mace, a few white peppers, and a pint of good veal broth. Cover the veal with slices of fat bacon, and the best lay a sheet of white paper over it. Cover the pan close, simmer it two hours, then take out the bacon and glaze milk the veal. Serve it on mushrooms, or with sorrel sauce, jos or what else you please. Peal-rolls of either cold Meat or, fresh Cut thin slices; and spread on them a fine seasoning of a very few crumbs, a little chopped bacon or scraped ardlo 62 DOMESTIC COOKERY. ham, and a little suet, parsley, and shalot, (or instead of the parsley and shalot, some fresh mushrooms stewed and minced,) pepper, salt, and a small piece of pounded mace. This stuffing may either fill up the roll like a sausage, or be rolled with the meat. In either case, tie it up very tight, and stew very slowly in a gravy and a glass of sherry. Serve it when tender, after skimming it nicely. Harrico of Veal. • Take the best end of a small neck; cut the bones short, but leave it whole ; then put it into a stewpan just covered with brown gravy; and when it is nearly done, have ready a pint of boiled peas, six cucumbers pared and sliced, and two cabbage-lettuces cut into quarters, ail stewed in a little good broth: put them to the veal, and let them simmer ten minutes. When the veal is in the dish, pour the sauce and vegetables over it, and lay the lettuce with forcemeat balls round it. A Dunelm of cold Veal or Fowl. Stew a few small mushrooms in their own liquor and a bit of butter, a quarter of an hour; mince them very small, and add them (with their liquor) to minced veal, with also a little pepper and salt, some cream, and a bit of butter rubbed in less than half a tea-spoonful of flour. Simmer three or four minutes, and serve on thin sippets of bread. Minced Deal. Cut cold veal as fine as possible, but do not chop it; put it to a very little lemon-peel shred, two grates of nutmeg, some salt, and four or five spoonsful of either a little weak broth, milk, or water ; simmer these gently with the meat, but take care not to let it boil; and add a bit of butter rubbed in flour. Put sippets of thin toasted bread, cut into a three-cornered shape, round the dish. Fried crumbs of bread lightly strewed over, or served in little heaps on the meat, åre an improve- ment to the look and flavour : a little shred of shalot may occasionally be added. VEAL. Cutlets Maintenon. MUS$ Cut slices about three-quarters of an inch thick, beati seniou them with a rolling-pin, and wet them on both sides with the midi egg; dip them into a seasoning of bread-crumbs, pars- her ex: ley, thyme, knotted marjoram, pepper, salt, and a little Tandis Butmeg grated : then put them into papers folded over, mingitsand broil them; and have in a boat melted butter, with a little mushroom ketchup. Cutlets another way. 100 2 *Prepare as above, and fry them ; lay them into a dish, a i band keep them hot; dredge a little flour, and put a bit Eis cut of butter into the pan; brown it, then pour a little boil- Lices ring water into it, and boil quick; season with pepper, – put salt, and ketchup, and pour over them. 5. Or prepare as before, and dress the cutlets in a Dutch Tablev oven; pour over them melted butter and mushrooms. und ik _Or pepper, salt, and broil them, especially neck steaks. They are excellent with herbs. Veal Collops. ne thatCut long thin collops, beat them well, and lay on them mit a bit of thin bacon of the same size, and spread forcemeat 2. 2.1 on that, seasoned high, and also a little garlic and Cay- mful enne. Roll them up tight about the size of two fingers, thing but no more than two or three inches long; put a very small skewer to fasten each firmly; rub egg over; fry them of a fine brown, and pour a rich brown gravy over. at can to dress Collops quick. Cut them as thin as paper with a very sharp-knife, pe and in small bits. Throw the skin, and any odd bits of is the veal into a little water, with a dust of pepper and isksalt; set them on the fire while you beat the collops : jou and dip them into a seasoning of herbs, bread, pepper, 2. salt, and a scrape of nutmeg, but first wet them in egg. Then put a bit of butter into a frying-pan, and give the in collops a very quick fry; for as they are so thin, two w minutes will do them on both sides : put them into a hot uish before the fire; then strain and thicken the gravy, 64 DOMESTIC COOKERY. give it a boil in the frying-pan, and pour it over the colores lops. A little ketchup is an improvement. Another way.-Fry them in butter, only seasoned home with salt and pepper; then simmer them in gravy, either kan white or brown, with bits of bacon served with them. Alisemate If white, add lemon-peel and mace, and some cream. Scotch Collops... Cut veal into thin bits about three inches over, and the · rather round; beat with a rolling-pin, and grate a little land nutmeg over them; dip into the yolk of an egg, and fry a cha them in a little butter of a fine brown; pour the butter off ; and have ready warm, to pour upon them, half a pint of gravy, a little bit of butter rubbed into a little flour, a yolk of egg, two large spoonsful of cream, and a bit of salt. Do not boil the sauce, but stir it till of a kino fine thickness to serve with the collops. Scallops of cold Veal or Chicken. Mince the meat extremely small; and set it over the fire with a scrape of nutmeg, a little pepper and salt and a little cream for a few minutes; then put it mo the scallop-shells, and fill them with crumbs of bready over which put some bits of butter, and brown them bem long fore the fire. Either veal or chicken looks and eats well, prepared in fish this way, and lightly covered with crumbs of bread, fried; it or these may be put on in little heaps. Fricandeau of Veal. Cut a large piece from the fat side of the leg, about nine inches long, and half as thick and broad; beat it* with the rolling-pin; take off the skin, and trim off the rough edges. Lard the top and sides; and cover it will fat bacon, and then with white paper. Lay it into the stewpan with any pieces of undressed veal or mutton, four onions, a carrot sliced, a fagot of sweet herbs, four blades of mace, four bay-leaves, a pint of good veal of mutton broth, and four or five ounces of lean ham or gammon. Cover the pan close, and let it stew slowly MOV VEAL. 65 . unit me three hours, then take up the meat, remove all the fat ant from the gravy, and boil it quick to a glaze. Keep the polis en fricandeau quite hot, and then glaze it; and serve with in get the remainder of the glaze in the dish, and sorrel-sauce art in a sauce-tureen; or endive sauce. and A cheaper, but equally good, Fricandeau of Veal. :: With a sharp knife cut the lean part of a large neck inches from the best end, scooping it from the bones the length and art of your hand, and prepare it the same way as in the last Canec u receipt; the meat of three or four bones only will be ps necessary, and they will make the gravy; but if the of the prime part of the leg is cut off, it spoils the whole. Fricandeau another way. Take two large round sweetbreads, and prepare them as you would veal; make a rich gravy with truffles, , morels, mushrooms, and artichoke-bottoms, and serve it krzno round. If the fricandeau lie a few hours in cold water pri ve before it be dressed, it will be much whiter, and eat bed ico 200?rshorter. Veal Olives. 265 Cut long thin slices, beat them, lay on them thin slices 01725, of fat bacon, and over these a layer of forcemeat, sea- soned high with some shred shalot and Cayenne. Roll pay them tight, about the size of two fingers, but not more than two or three inches long; fasten them round with a small skewer, rub egg over them, and fry them of a light brown. Serve with brown gravy, in which boil some mushrooms, pickled or fresh. Garnish with balls fried. To pot Veal. Cold fillet makes the finest potted veal; or you may do it as follows:-Season a large slice of the fillet before it is dressed with some mace, peppercorns, and two or three cloves; lay it close into a potting-pan that will but just hold it, fill it up with water, and bake it three hours ; then pound it quite small in a mortar, and add salt to your taste ; put a little gravy to it, in pounding, that has been 66 DOMESTIC COOKERY. altro spec s auto; baked, if to be eaten soon; otherwise only a little butter just melted. When done cover it over with butter. Potted things keep best in very small pots. To pot Veal or Chicken with Ham. Pound some cold veal or white of chicken, seasoned as directed in the last article, and put layers of it with layers of ham pounded or rather shred; press each and mist down, and cover with butter. This eats excellently; alte the and, turned out whole, makes a pretty corner-dish for a them second course : or it may be sliced. Veal Cake. Boil six or eight eggs hard; cut the yolks in two, and lay some of the pieces in the bottom of the pot; shake in a little chopped parsley, some slices of veal and ham; add then eggs again, shaking in after each some chopped out parsley, with pepper and salt, till the pot is full. Then put in water enough to cover it, and lay on it about an ounce of butter: tie it over with a double paper, and it bake it about an hour. Then press it close together with a spoon, and let it stand till cold. It may be put do no into a small mould; and then it will turn out beauti- kes them fully for a supper or side dish. Chartreuse. Line a copper mould with fat bacon, lay sliced carrots stay and turnips round the edges, then cover with a force- meat, and put in a fricassee of veal or fowl. Cover the top of the mould with a paste, bake it an hour, and serve it turned out upon a dish. Marble Veal. Boil tender, skin and cut a dried neat's tongue in thin slices, and beat as fine as possible with half a pound of butter, and some mace pounded. Have ready some of a roasted fillet of veal, beaten with butter, and sea- soned with white pepper and salt; of this put a thick laver in a large potting-pot, then put the tongue in, in rough, irregular lumps, not to touch each other; fill up VEAL. 67 it abzu the pots with veal, and press down quite close. Pour clarified butter thick over; keep in a dry cool place, and serve in thin slices, keeping back the butter. "Gar- nish with parsley. An excellent dish of Veal that has been roasted. From a joint not overdone cut thin slices, remove the skin and gristle, put some sliced onions and a shalot over the fire with a piece of butter and some flour; fry and shake them. Put in some veal gravy, and a bunch of sweet herbs ; simmer ten minutes; strain off the gravy, and put it to the veal, with some parsley chopped small, and a little grated lemon-peel and nutmeg ; let it simmer in také one minute, then add the yolks of two eggs, beaten up pot; sie with two spoonsful of cream, and a very little pepper, handle and stir over the fire one way, until the same be thick de chaque and smooth; squeeze a little lemon-juice in, and serve. To boil Calf's Head. ni Clean it very nicely, and soak it in water that it may con look very white; take out the tongue to salt, and the brains to make a little dish. Boil the head extremely tender ; then strew it over with crumbs and chopped pars- ley, and brown them; or, if liked better, leave one side plain. Bacon and greens are to be served to eat with it. The brains should be soaked in cold water, then fina boiled; and then mixed with melted butter, scalded fi sage chopped, pepper, and salt, with or without the exitongue, which should be very tender. FF If any of the head is left, it may be hashed next day, and a few slices of bacon just warmed and put round. Cold calf's head eats well if grilled. To hash Calf's Head. When half boiled, cut off the meat in slices, half an inch thick, and two or three inches long; brown some butter, flour, and sliced onion, and throw in the slices with some good gravy, truffles, and morels ; give it one boil and skim it well, and set it in a moderate heat to simmer till very tender, Season with pepper, salt, and F 2 68 DOMESTIC COOKERY, ge: Then Dace, Cayenne, at first; and ten minutes before serving, throw in some shred parsley, and a very small bit of tarragon and knotted marjoram cut as fine as possible : just be- fore you serve, add the squeeze of a lemon. Garnish with forcemeat-balls, and bits of bacon rolled round. Another way.--Boil the head almost enough, and take , the meat of the best side neatly off the bone with a sharp knife; lay this into a small dish, wash it over with the yolks of two eggs, and cover it with crumbs, a few herbs nicely shred, a little pepper and salt, and a grate of nut- meg, all mixed together first. Set the dish before the fire, and keep turning it now and then, that all parts of the head may be equally brown. In the meantime slice the remainder of the head and the tongue, but first peel the tongue; put a pint of good gravy into a pan, with another onion, a small bunch of herbs (consisting of parsley, basil, savoury, tarragon, knotted marjoram, and a little thyme), a little salt and Cayenne, a shalot, a glass of sherry, and a little oyster liquor. Boil this for a few minutes, and strain it upon the meat, which should be dredged with some flour. Add some mushrooms either fresh or pickled, a few truffles and morels, and two spoonsful of ketchup; then beat up half the brains, and put this to the rest with a bit of butter and flour, Simmer the whole. · Beat the other part of the brains with shred lemon- balabon peel, a little nutmeg and mace, some parsley shred, and in thi an egg. Then fry it in little cakes of a beautiful yellow brown. Dip some oysters into the yolk of an egg, and i do the same; and also some relishing forcemeat-balls per inte made as for mock turtle. Garnish with these, and small bits of bacon just made hot before the fire. Calf's Head fricasseed. . Clean and half-boil a head; cut the meat into small bits, and put it into a tosser, with a little gravy made of the bones, some of the water it was boiled in, a bunchi of sweet herbs, an onion and a blade of mace. If you have any young cockerels in the house, use the combs ; but first boil them tender, and blanch them; or a sweet- VEAL. 69 al periodo minnet Je dobro bread will do as well, cut in pretty large dice. Season the gravy with a little pepper, nutmeg, and salt, rub down some flour and butter, and give all a boil together; then take out the herbs and onion, and add a little cup of cream, but do not boil it in. Serve with small bits of bacon rolled round, and balls. To collar Calf's Head. Scald the skin of a fine head, clean it nicely, and take out the brains. Boil it tender enough to remove the bones: then have ready a good quantity of chopped pars- ley, mace, nutmeg, salt, and white pepper, mixed well; season it high with these ; lay the parsley in a thick layer, then a quantity of thick slices of fine ham, or a beautifully-coloured tongue skinned, and then the yolks of six nice yellow egys stuck here and there about, Roll the head quite close, and tie it up as tight as you can. Boil it till the tape slackens, and then lay a weight test on it (without removing the bandage) till quite cold. Keep it in a pickle of the liquor, vinegar and salt. v . A cloth must be put under the tape, as for other collars. Calf's Head stewed. Half-boil a very small head with the skin on, cut the flesh in triangular bits, and stew with a brown, but not very rich sauce: serve with forcemeat-balls and mush- rooms, and season with salt, mushroom powder, and a very little Cayenne. Calf's Brains May be dressed as follows, and are a pretty and good dish :-Care must be taken not to cut them in dividing the head; clean particularly nicely, and remove all the large fibres and skin; soak them in several warm aloe waters ; blanch them, then soak them in lemon juice, in which a bit of chervil has been steeped three hours. Dry them well; dip them in butter and fry them; and serve with the following:--make hot a ladleful of glaze, some extremely small onions, browned in butter, arti- TENE del 70 DOMESTIC COOKERY. hele tid na oven. choke-bottoms divided in half, and some mushroom buttons, and serve round the brains; or, after prepar- ing as above, serve in a rich white acidulated sauce with lemon-juice. Calves' Feet fricasseed. Boil tender two feet in a shallow pan, observing not to break them; throw them into cold water for an hour ; divide, and lay them in a little weak veal broth, and simmer them half an hour, with a blade of mace and a bit of lemon-peel ; which take out when you add half they a a teacup of cream, and a bit of flour and butter. Or serve them plain boiled, with parsley and butter. hallare Another way, for a corner Dish. Boil a large foot tender, split it in half, roll it in warmed butter, then in fine crumbs; then again in butter abon and crumbs; boil it a fine brown, and serve in brown gravy and pickles. Kidney. Chop veal-kidney, and some of the fat; likewise a little leek or onion, pepper, and salt; roll it up with an egg into balls, and fry them. Calf's Heart. Stuff and roast the same as beef heart; or, being sliced and seasoned, make it into a pudding, as directed directed back to for steak or kidney pudding. Calf's Liver. Slice it, season with pepper and salt, and broil nicely: rub a bit of cold butter on it, and serve hot and hot, with small slices of fat bacon, or on frying herbs, as dressed in Staffordshire. (See Vegetables.) Calf": Liver roasted. Wash and wipe it: then cut a long hole in it and stuff it with crumbs of bread, chopped anchovy, herbs, a good deal of fat bacon, onion, salt, pepper, a bit of butter, and an egg; sew the liver up; then lard it, or the Pastoril down hen, and to in e :: VEAL. 71 of maxi ou all ter. Zn in het in hoe e merilne wrap it in a veal-caul, and roast it. Serve with good alier brown gravy and currant-jelly. To dress Liver and Lights. Half-boil an equal quantity of each, then cut them in a middling-sized mince, put to it a spoonful or two of senting the water that boiled it, a bit of butter, flour, salt, and forebite pepper; simmer ten minutes, and serve hot. Sweetbreads, For every mode of dressing, should be prepared by half-boiling, and then putting them in cold water. This, called blanching, makes them whiter and thicker, as well as firmer. To serve plain. Do as above; wet with egg, and sprinkle crumbs, salt, pepper, and chopped parsley, and finish dressing in a Dutch oven. Serve with melted butter, with or without a little mushroom ketchup. Sweetbreads roasted. Parboil two large ones ; when cold, lard them with bacon, and roast them in a Dutch oven. For sauce, plain butter and mushroom ketchup. Sweetbrcads à-la-daube. Io ho Blanch two or three of the largest sweetbreads, lard dieta them with small pieces of bacon. Put them into a stew- pan, with some good veal gravy, a little browning, and the juice of half a lemon; stew them till quite tender, and just before serving thicken with flour and butter : serve with their gravy, with bunches of boiled celery round. Sweetbreads stewed. After blanching, stuff them with a forcemeat of fowl, fat and lean bacon, an anchovy, nutmeg, lemon-peel, parsley, and a very little Cayenne and thyme: when well "mixed, add the yolks of two eggs, and fill the sweet- breads. Fasten them together with splinter-skewers, na M 72 DOMESTIC COOKERY. and for by a apelony and lay them in a pan, with slices of veal over, and the line bacon under them ; season with pepper and salt, mace, Milit me cloves, herbs, and sliced onion. Cover close over the ele bile fire ten minutes, then add a quart of broth, and stew gently two hours. Take out the sweetbreads, strain Ali and skim the broth, and boil it to half a pint; warm the sweetbreads in it, and serve with lemon round. Sweetbreads fricasseed white. . Blanch and slice them; thicken some veal gravy with flour and butter, mixed, a little cream, a little mushroom powder, and add white pepper, nutmeg, and grated le- mon-peel; stew these ingredients together a little, then simmer the sweetbreads twenty minutes. When taken off the fire, add a little salt and lemon-peel ; stir well, and serve, • Sweetbreads fricasseed brown. Cut them about the size of a walnut, flour, and fry for the ro them of a fine brown ; pour to them a good beef gravy, seasoned with salt, pepper, Cayenne, and allspice: sim- mer till tender, Thicken with four and butter. Morels, het hy se truffles, and mushrooms may be added, and mushroom rely and ketchup. Sweetbreads, if not served as a separate dish, make a great addition to ragouts and fricassees of other meat, cut in slices, or very large dice, with or without trufiles, &c. Likewise in French or calf's head pie, &c. Of calf's ffeet a delicate and nourishing fricassee is made. The liquor in which they are boiled is used to make jelly. MUTTON. Observations on Mutton. Take away the pipe that runs along the bone of the inside of a chine of mutton; and if to be kept a long time, rub the part close round the tail with salt, after first cutting out the kernel. Wipe it, as well as all other meats, daily, but do not take them into a warm kitchen to do it. doit nic MUTTON. 73 The kernel in the fat on the thick part of the leg should be taken out by the butcher, for it taints first there. The bloody part of the neck should be cut off one when first brought in. The brisket changes first in the is breast; and if it is to be kept, it is best to rub it with cm a little salt, should the weather be hot.. Every kernel should be taken out of all sorts of meat as soon as brought in: then wipe dry. For roasting, mutton should hang as long as it will 27376 keep, the hind-quarters especially, but not so long as to antik taint; for, whatever fashion may authorize, putrid juices grüst ought not to be taken into the stomach ; but, by due Iscle care and a good larder, meat may be hung long, to the Then the great improvement of its flavour. siz Mutton for boiling will not look of a good colour if it has hung long. Great care should be taken to preserve by paper the fat of what is roasted. Leg of Mutton. ice:S*. If roasted, serve to eat with it currant-jelly, or onion - sauce, salad, and potatoes. MUSZAM Boiled Leg of Mutton. ' ish, as It should soak two hours.in cold water, and be boiled peros in a cloth. Serve with caper sauce, mashed turnips, to greens and carrots. Or, for a small family two dress- &c. ings may be made thus:-cut off a fillet, as of veal, to is toast, with or without stuffing. The knuckle may be :0 23 blewed with rice or barley for broth; or thus- Mutton à-la-Turc. Wash it nicely in water, and then soak it in vinegar, and without drying, put it into a stewpan with a close cover, laying some skewers in the bottom to prevent the meat from sticking; put in a bunch of sweet herbs, three middling-sized onions, and as much water as you think will make the stew of a due consistence, a blade of mace, and a few peppercorns. Let it simmer very Slowly, and take care the rice does not burn. When He of mace DOMESTIC COOKERY. RANDE the meat is very tender, take out the onions, herbs and simu spice, and heat up in it an ounce of butter, and some salt. Another mode of dividing a Leg of Mutton. tep Turn the outside of the leg upwards, and, with a small long knife, gently raise up the skin as far as the knuckle, and about six or seven inches wide; and cut two or three slices, either for cutlets or a small pie; u mind to leave it smooth, and fasten the skin down with forkan small skewers. To dress Haunch of Mutton. Keep it as long as it can be preserved sweet by the different modes directed ; let it be washed with warm milk and water, or vinegar, if necessary; but when to be dressed, observe to wash it well, lest the outside ay should have a bad flavour from keeping. Put a paste * ; i of coarse flour on strong paper, and fold the haunch in Cm set it in a cradle-spit at a great distance from the fire, wat and allow proportionable time for the paste; do not take it off till about thirty-five or forty minutes before serving, and then baste it continually. Bring the haunch als us nearer to the fire before you take off the paste, and froth is it up as you would venison. A gravy must be made of a pound and a half of loin partic of old mutton, simmered in a pint of water to half, and at end no seasoning but salt: brown it with a little burnt B; o: sugar, and send it up in a dish: but there should be a cor ha good deal of gravy in the meat; for though long at the beast in fire, the distance and covering will prevent its roasting wat out. Serve with currant-jelly sauce. Haunch of Mutton to imitate Venison. Choose a hind-quarter of the finest-fed fat mutton; shoul cut it venison-fashion; hang it as long as it will keep, or the wash it nicely, then lay it in a pan with the back down here wards ; pour on it a bottle of port, mixed with twenty sreal cloves in finest powder, and half an ounce of pimento: 750 the nice in the les fine MUTTON. 75 achat cs as es with which baste it frequently for twenty-four hours; and z mi without washing off the liquor, paper and roast as by the last receipt. Baste with butter and wine, &c., and eserve with gravy prepared as before, and jelly-sauce. Shoulder of Mutton roasted. as Serve onion sauce to eat with it; or Queen Mary's , Ende: esauce, for which, see Sauces. To stew Shoulder of Mutton with Oysters. Hang it some days, then salt it well for two days; bone it, and sprinkle it with pepper and a bit of mace pounded : lay some oysters over it, and roll the meat up stes tight and tie it. Stew it in a small quantity of water, ed with an onion and a few peppercorns, till quite tender. but we Have ready a little good gravy, and some oysters the stewed in it; thicken this with four and butter, and Put a pour over the mutton when the tape is taken off. The e buustewpan should be kept close covered. Neck of Mutton nut: Is particularly useful, as so many dishes may be made gutes of it; but it is not advantageous for the family. The fe, 2. bones should be cut short, which the butchers will not do, unless particularly desired. halid The best end of the neck may be boiled, and served o be with turnips ; or roasted; or dressed in steaks, in pies in d-la-Turc, or harrico. PolisThe scrag may be stewed in broth; or with a small 1007 quantity of water, some small onions, a few peppercorns, 3 Mb and a little rice, and served together. Or put into a pie. When a neck is to be boiled to look particularly nice, saw down the chine-bone, strip the ribs half-way down, and chop off the ends of the bones about four inches. % The skin should not be taken off till boiled, and then the my lat will look the whiter. When there is more fat to the neck or loin of mutton obhan is agreeable to eat with the lean, it makes an un- 21.commonly good suet-pudding, or crust for a meat-pie, ps if cut very fine, ste, il 176 DOMESTIC COOKERY. polikle og To roast a Saddle of Mutton. Let it be well kept first. Raise the skin, and then skewer it on again; take it off a quarter of an hour | ** before serving, sprinkle it with some salt, baste it, and ! dredge it well with flour. The rump should be split, and skewered back on each side. The joint may be on large or small according to the company; it is the most elegant, if the latter. Being broad, it requires a high and strong fire. Fillet of Mutton glazed. · Take off the chump end of the loin, butter some udel paper, and put over it, and then paste as for venison ; por roast it two hours. Do not let it be the least brown. Ramal Have ready some French beans boiled, and drained on a sieve; and while the mutton is being glazed, give .., them one heat up in the gravy, and lay them on the ... 10 dish with the meat over them. Harrico. Take off some of the fat, and cut the middle or best l'a per end of the neck into rather thin steaks; flour and fry all it them in their own fat of a fine light brown, but not the enough for eating. Then put them into a dish while water o you fry the carrots, turnips, and onions, the carrots and turnips in dice, the onions sliced: but they must only be warmed, not browned, or you need not fry them. Then lay the steaks at the bottom of a stewpan, the vegetables over them, and pour as much boiling water as will just cover them: give one boil, skim well, and then then set the pan on the side of the fire to simmer gently till the meat is tender. In three or four hours skin them; and add pepper, salt, and a spoonful of ketchup. Sam To hash Mutton. Cut thin slices of dressed mutton, fat and lean; flour them; have ready a little onion boiled in two or three spoonsful of water; add to it a little gravy and the meat, seasoned, and make the hash hot, but not to boil. Serve in a covered dish. Instead of onion, a clove, a spoonful MUTTON. L77 Cheilte, Toa of currant-jelly, and half a glass of port wine, will give , an agreeable flavour of venison, if the meat be fine. kann, C. Pickled cucumber, or walnut, cut small, warm in it, er at i for change. Serve on sippets of bread. Conil de Breast of Mutton. joint w Cut off the superfluous fat, and roast; and serve the it isti meat with stewed cucumbers; or to eat cold covered zuires t with chopped parsley. Or half-boil, and then grill it before the fire ; in which case cover it with crumbs and berbs, and serve with caper-sauce. Or if boned, take off a good deal of the fat, and cover it with bread, herbs, bilik and seasoning; then roll and boil till tender : pour over to t chopped walnuts in butter. Or make it into a pie. dresses To collar a Breast of Mutton. glore Bone it, and rub it with the yolk of an egg; strew them over it a little grated lemon-peel, pepper and salt; then mix a tea-cupful of capers, two anchovies, a handful of parsley, a few sweet herbs, all minced fine, and the crumb of a penny-loaf grated, which spread over the alle mutton : roll it very tight, boil it two hours, and when our cold unbind the tape, and put it into a pickle of strong balt and water one pint, and vinegar half a pint. Loin of Mutton -muw Roasted : if cut lengthwise as a saddle, some think it ir cats better. Or for steaks, pies, or broth. To roll Loin of Mutton. Hang the mutton till tender : bone it; and lay a seas 8 of pepper, allspice, mace, nutmeg, and a few hoe Cloves, all in fine powder, over it. Next day prepare a ng as for hare; beat the meat, and cover it with unng; roll it up tight and tie it. Half-bake it ow oven ; let it grow cold; take off the fat, and ne gravy into a stewpan; flour the meat, and put ewise; stew it till almost ready; and add a glass Wine, some ketchup, and anchovy, and a little on pickle, half an hour before serving ;- serve it in carried 1 soning of pepper how stuffing as for hare; is the stuffing; To 231, it in likewise; stes of of port wine, som PEL 78 DOMESTIC COOKERY. the gravy, and with jelly sauce. A few fresh mush filco rooms are a great improvement; but if to eat like hare, kan do not use these, nor the lemon-pickle. Mutton Ham. . Choose a fine-grained leg of wether-mutton, of twelve lekeo or fourteen pounds weight; let it be cut ham shape, it me and hang two days. Then put into a stewpan half a mi tiem pound of bay-salt, the same of common salt, two ounces de them of saltpetre, and half a pound of coarse sugar, all in den ein powder ; mix, and make it quite hot; then rub it well as into the ham. Let it be turned in the liquor every day: Roman at the end of four days put two ounces more of common mis hom salt; in twelve days take it out, dry it, and hang it up in wood-smoke a week. It is to be used in slices, with stewed cabbage, mashed potatoes, or eggs; or for breaker fast relish. Mutton Collops. Take a loin of mutton that has been well hung; and stegn cut from the part next the leg some collops very thila 04 Take out the sinews. Season the collops with sally, we sa pepper, and mace; and stew over them shred parsley, Toda thyme, and two or three shalots: fry them in butter till half done; add half a pint of gravy, a little juice lemon, and a piece of butter rubbed in flour ; and slui mer the whole very gently five minutes. They should be served immediately, or they will be hard. Mutton Cutlets in the Portuguese way. W ofe Cut chops, and half-fry them with sliced shalot of mot brea onion, chopped parsley, and two bay-leaves ; seasons and with pepper and salt; then lay a forcemeat on a piece on white paper, put the chop on it, and twist the paper pe leaving a hole for the end of the bones to go through. are Broil on a gentle fire. Serve with sauce Robart; OT, pute as the seasoning makes the cutlets high, a little gravy. One Mutton Chops Should be cut from a loin. or neck that has hung. Gami from a neck, the bones should not be long. They shoun ki on: little juice of Phim · MUTTON. 79 copio Half-fry; ste er fals be broiled on a clear fire, seasoned when half-done, and to eat by often turned ; take them up into a very hot dish, rub a bit of butter on each, and serve hot and hot the moment they are done. mettere als Steaks of Mutton or Lamb, and Cucumbers. eut hans Quarter cucumbers, and lay them into a deep dish, Etenpa s sprinkle them with salt, and pour vinegar over them. alt, two fry the chops of a fine brown, and put them into a e sop2- stewpan; drain the cucumbers and put over the steaks ; en rab sadd some sliced onions, pepper and salt; pour hot Lior efir water or weak broth on them; stew and skim well. If pre o te the gravy be not thick enough, put in a bit of butter and bei rolled in a little flour. Mutton Steaks Maintenon. Half-fry; stew them while hot, with herbs, crumbs, and seasoning; put them in paper immediately, and „Dnish on the gridiron. Be careful the paper does not l boy catch: rub a bit of butter on it first, to prevent that. arve in the paper, and send up plain butter in a boat. red f. To dress Mutton Rumps and Kidneys. in het Stew six rumps in some good mutton-gravy half an jte hour ; then take them up, and let them stand to cool. 1; 2 Clear the gravy from the fat ; and put into it four ounces I'hers of boiled rice, an onion stuck with cloves, and a blade of mace; boil them till the rice is thick. Wash the rumps: ich yolks of eggs well beaten; and strew over them crumbs of bread, a little pepper and salt, chopped parsley thyme, and grated lemon-peel. Fry in butter of a brown. While the rumps are stewing, lard the uneys, and put them to roast in a Dutch oven. When rumps are fried, the grease must be drained before are put on the dish, and the pan being cleared e from the fat, warm the rice in it. Lay the lat- the dish; the rumps put round on the rice, the w ends towards the middle, and the kidneys be- Garnish with hard eggs cut in half, the white er being left on; or with different coloured pickles. you and thyme, and ces; fine brown. W Tags kidneys, and put e pasi the rumps are frie now they are put on obalikewise from the fat pater on the dish; the run Darro tween. Garnish with h DOMESTIC COOKERY. a half Scotch Hotch Potch. · Cut the breast and backward ribs of mutton in small pieces, also two pounds of beef, and simmer in three Scotch pints, i. e, six quarts of water. Two hours be- fore served, add several carrots, turnips, onions, lettuces, peas, and cauliflower, or cabbage. Winter Hotch Potch. · Make of any two sorts of meat; stew with carrots, onions, turnips, and celery; and rice, if chosen. An excellent Hotch Potch. · Stew peas, lettuce, and onions, in a very little water, with a beef or ham bone. While these are doing, fry some mutton or lamb steaks, seasoned, of a nice brown; three-quarters of an hour before dinner, put the steaksid into a stewpan, and the vegetables over them; steir strike them, and serve altogether in a tureen. Another. Knuckle of veal and scrag of mutton, stewed with vegetables as above: to both add a bit of butter rolled in flour. Mutton kebobbed. Take all the fat out of a loin of mutton, and that on her frie the outside also if too fat, and remove the skin. Joint sted on it at every bone: mix a small nutmeg grated with a ve separa little salt and pepper, crumbs, and herbs; dip the steaks . qua into the yolks of three eggs, and sprinkle the above FORD mixture all over them. Then place the steaks together than as they were before they were cut asunder, tie them, ali and fasten them on a small spit. Roast them at a quick fire: set a dish under, and baste them with a good piece beni of butter, and the liquor that comes from the meat; ita but throw some more of the above seasoning over. When done enough, take it up, and lay it in a dish; have half a pint of good gravy ready besides that in the B dish, and put into it two spoonsful of ketchup, and rub the LAMB. 81 down a tea-spoonful of flour with it; give this a boil, and pour it over the mutton, but first skim off the fat well. Mind to keep the meat hot till the gravy is quite Eit ready. · China Chilo. Mince a pint-basin of undressed neck of mutton, or leg, and some of the fat; put two onions, a lettuce, a pint of green peas, a tea-spoonful of salt, a tea-spoonful of pepper, four spoonsful of water, and two or three ounces of clarified butter, into a stewpan closely co- vered; simmer two hours, and serve in the middle of a dish of boiled dry rice. If Cayenne is approved, add a his little. This cannot be done too slowly. Mutton Scallops. nic * Mince dressed mutton with a very little fat, season act to y lightly with pepper and salt, and put into scallop-shells therwi? about half full. Then put potatoes mashed with a little milk, and a very small bit of butter; smooth with a spoon, and brown in a Dutch oven. LAMB. Leg of Lamb Should be boiled in a cloth, to look as white as possible, The loin fried in steaks and served round, garnished and it with dried or fried parsley: spinach to eat with it: or kin. it dressed separately, or roasted. tik A hind-quarter of lamb is rarely ever roasted, but if thes fat and young it is infinitely more juicy and well-fla- the ol' voured than the fore-quarter, or either joint dressed 319 separately. Fore-quarter of Lamb. Roast it, either whole or in separate parts. If left to and be cold, chopped parsley should be sprinkled over it. 2The neck and breast together are called a scoven. Breast of Lamb and Cucumbers. ality Cut off the chine-bone from the breast, and set it on abbly to stew with a pint of gravy. When the bones would steret 82 DOMESTIC COOKERY. draw out, put it on the gridiron to grill; and then lay it in a dish on cucumbers nicely stewed. A Breast of House Lamb. Cut off the thin ends, half boil, then stew with crumbs of bread, pepper and salt; and serve in a dish of stewed mushrooms. Shoulder of Lamb forced with Sorrel-sauce. Bone a shoulder of lamb, and fill it up with force- meat; braise it two hours, over a slow stove. Take it up, glaze it; or it may be glazed only, and not braised. The method for both, see pages 106 and 107. Serve with sorrel-sauce under the lamb. Lamb Steaks. Fry them of a beautiful brown; when to be served, throw over them a good quantity of crumbs of bread fried, and crimped parsley; the receipt for doing which of a fine colour will be given under the head of Vegetables, la fie Mutton or lamb steaks, seasoned and broiled in but- dados tered papers either with crumbs and herbs, or without, are a genteel dish, and eat well. Sauce for them, called sauce Robart, will be found in the list of Sauces. House-lamb Steaks, white. Stew them in milk and water till very tender, with a sandali bit of lemon-peel, a little salt, some pepper and mace. Have ready some veal-gravy, and put the steaks into the it; mix some mushroom powder, a cup of cream, and berola the least bit of flour; shake the steaks in this liquor, het stir it, and let it get quite hot, but not boil. Just before 2012 ago you take it up, put in a few white mushrooms. This is wel als a good substitute when poultry is very dear. House-lamb Steaks, brown. Season them with pepper, salt, nutmeg, grated lemon- peel, and chopped parsley; but dip them first into egg: brand, fry them quick. Thicken some good gravy with a bit of Alour and butter; and add to it a spoonful of port end these S WW í LAMB. 83 Quelle Dress a wine and some oysters ; boil it up, and then put in the steaks warm; let them heat up and serve. You may add palates, balls, or eggs, if you like. Lamb Cutlets with Spinach. gols Cut the steaks from the loin, and fry them : the spi- nach is to be stewed and put into the dish first, and then the cutlets round it. rib. Lamb's Head and Hinge. - 10 This part is best from a house-lamb; but any, if soaked of buite in cold water, will be white. Boil the head separately 19. till very tender. Have ready the liver and lights three parts boiled and cut small: stew them in a little of the water in which they were boiled, season and thicken with iour and butter, and serve the mince round the head. Lamb's Fry. arbide Serve it fried of a beautiful colour, and with a good gretabiat deal of dried or fried parsley over it. Melted butter in jedix a tureen. Lamb's Sweetbreads. fuel Blanch them, and put them a little while into cold water. Then put them into a stewpan, with a ladleful of broth, some pepper and salt, a small bunch of small onions, and a blade of mace: stir in a bit of butter and P, The flour, and stew half an hour. Have ready the yolks of ned by two or three eggs well beaten in cream, with a little takih minced parsley and a few grates of nutmeg. Put in ali ? some boiled asparagus-tops to the other things. Do not sli let it boil after the cream is in; but make it hot, and sit stir it well all the while. Take great care it does not Tai curdle. Young French beans or peas may be added, first boil of a beautiful green, Fricasseed Lamb-stones. lezione Skin and wash, then dry and flour them ; fry of a Det beautiful brown, in hog's lard. Lay them on a sieve 181 before the fire till you have made the following sauce : ffy Thicken almost half a pint of veal gravy, with a bit of BT MBE G 2 84 DOMESTIC COOKERY. flour and butter, and then add to it a slice of lemon, a large spoonful of mushroom ketchup, a tea-spoonful of lemon-pickle, a grate of nutmeg, and the yolk of an egg beaten well in two large spoonsful of thick cream. Put are this over the fire, and stir it well till it is hot, and looks white; but do not let it boil, or it will curdle. Then put all it in the fry, and shake it about near the fire for å minute or two. Serve in a very hot dish and cover. ' N has Fricassee of Lamb-stones and Sweetbreads, another way. Have ready some lamb-stones blanched, parboiled, and sliced. Flour two or three sweetbreads : if very thick, Heline cut them in two. Fry altogether with a few large de the oysters, of a fine yellow brown. Pour the butter off ; and add a pint of good gravy, some asparagus-tops about leaves, an an inch long, a little nutmeg, pepper and salt, two shalots that shred fine, and a glass of white wine. Simmer ten mi- ti to bom nutes; then put a little of the gravy to the yolks of latest atta three eggs well beaten, and by degrees mix the whole. When it Turn the gravy back into the pan, and stir it till of a realitas fine thickness without boiling. Garnish with lemon. Reithe A very nice dish. Take the best end of a neck of lamb, cut it into steaks, and chop each bone so short as to make the steaks almost round. Egg, and stew with crumbs, herbs, and seasoning ; fry them of the finest brown; mash some potatoes with a little butter and cream, and put them into the middle of the dish raised high. Then place the edge of one steak on another, with the small bone upward, all round the potatoes. An Indian Burdwan Stew. Cut up in slices ready-dressed lamb or veal, or in care joints a fowl; put it into a stew pan with two spoonsfull flesh. of anchovy essence, three ditto of white wine, an ounce of before butter rubbed in flour, an onion sliced thin, and a little Cayenne.- Cover very close, stew till perfectly tender ; squeeze a lime, or lemon, over it in the dish. Rice may been be served as with currie. PORK, PORK. Bacon hogs and porkers are differently cut up. Porkers are not so old as hogs; their flesh is whiter, less' rich, and not so tender. It is divided into four quarters. The fore-quarter has the spring, or fore-leg, the fore-loin, or neck, and the belly-piece. The hind- quarter has the leg and loin. The way to dress the joints will be hereafter given. The hog is kept to a larger size; if it become extremely fat, it is not so con- venient in the family of a gentleman as to farmers. The chine of a hog, or its backbone, is cut down on each side the whole length, and is a prime part, either salted and boiled, or roasted. It will afford three or four dressings, according to the size of the animal, and to the quantity that may be required. The sides of the hog are made into bacon: the inside being cut out, with very little meat attached to the bone. On each side there is a large spare-rib (which is usually divided into two), one blade bone and a sweet bone. The bacon is the whole outside, and contains the fore-leg, the hind-leg or ham, and the intermediate parts, which, all together, is called a flitch, or side of bacon. If the ham will be not taken off, it is called the gammon. There are make it also griskins. Hog's lard is the inner fat. Pickled pork is made of the flesh of the hog, as well 5 as of the younger pig; that of the latter does not keep "mis so long in salt as the former. The bacon hog is sometimes scalded, sometimes singed; no the porker is always scalded. The feet of pork make various good dishes, and should be cut off before the legs are cured. Observe the same of the ears. The flesh of young pork is generally hard : if half- 2004 boiled before it be roasted, this inconvenience would be velika obviated. To pickle Pork. The following' proportions are for the middle parts of a pretty large hog, the hams and shoulders being cut out. al 86 DOMESTIC COOKERY. The bene Mix, finely pounded, four ounces of saltpetre, a pound leven of coarse sugar, and two ounces of sal-prunella. The pork having been well sprinkled with common salt, and left to drain twenty-four hours, wipe it quite dry, then rub in the above salts, mixed with four pounds of large salt, laying the pieces into the pan or tub. In two days ima rub each piece well with the pickle, and pack as closely as possible. Place large pebbles on the pork, to pre- yent it from swimming in the liquor which the salt will produce. If kept from the air, it will continue good a whole year. The meat of young porkers eats deliciously pickled, but it takes the salt so readily, that it will not be long in perfection : it requires only a little salt, and a small produttaline portion of saltpetre, if to be eaten soon. N.B, The sal-prunella makes the fat look very clear, To roast a Leg of Pork, Choose a small leg of fine young pork : cut a slit in the knuckle with a sharp knife; and fill the space with sage and onion chopped, and a little pepper and salt. When half-done, score the skin in slices, but do not cut lache deeper than the outer rind. Apple-sauce and potatoes should be served to eat with it. To boil a Leg of Pork. Salt it eight or ten days, turning it daily, but do not to be in rub it after the first. When to be dressed, weigh it: lett ben it lie half an hour in cold water to make it white: allow the beat a quarter of an hour for every pound, and half an hour over from the time, it boils up: skim it as soon as it boils, and frequently after ; but do not boil it fast, or it will be hard. Allow water enough. Save some of it to make peas-soup. Some boil it in a very nice cloth, floured; which gives a very delicate look. Serve peas, pudding and turnips with it. Loin and Neck of Pork. May be roasted, and served with the same accompani- dan can, a les from mes semen a morally PORK. 87 Ha a helle se pellet ments as the leg; used for steaks, or boiled. It eats excellently in the following way :- Simmer the best end of either of the joints till nearly fit to eat; strip off the skin, put it in a little cradle spit, wet it all over with yolks of eggs, and thickly cover it with bread-crumbs; stuffing-herbs and chiyes chopped fine, pepper and salt mixed. About a quarter of an hour will make it a beautiful colour. If convenient thus to dress a piece that has been lightly salted a few days, leave out the salt in seasoning. Shoulders and Breasts of Pork. Put them into pickle; or salt the shoulder as a ham, cut accordingly. When very nice, they may be roasted. Rolled Neck of Pork. Bone it; put a forcemeat of chopped sage, a very few crumbs of bread, salt, pepper, and two or three berries of allspice, over the inside ; then roll the meat as tight as you can, and roast it slowly, and at a good distance at first from the fire. To parboil it before the herbs are put on, will be an improvement. Spring or Forehand of Pork. Cut out the bone; sprinkle salt, pepper, and sage dried, over the inside ; but first warm a little butter to baste it, and then flour it; roll the pork tight, and tie it; then roast by a hanging jack. About two hours will do it Sparerib Should be basted with a very little butter and a little flour, and then sprinkled with dried sage crumbled. Apple-sauce and potatoes for roasted pork. Pork Griskin Is usually very hard : the best way to prevent this is to put it into as much cold water as will cover it, and let it boil up; then instantly take it off, and put it into a Dutch face anders 0 pot it do mi hitte 88 DOMESTIC COOKERY. oven: a very few minutes will do it. Remember to rub butter over it, and then flour it, before you put it to the fire. Lay it in a dish on melted butter and mustard. It should be seasoned with pepper and salt before roasting, Blade-bone of Pork Is taken from the bacon-hog; the less meat left on it, in moderation, the better. It is to be broiled ; and when just done, pepper and salt it. Put to it a piece of butter, and a tea-spoonful of mustard ; and serve it covered, quickly. This is a Somersetshire dish. To dress Pork as Lamb. · Kill a young pig of four or five months ; dress the fore-quarters trussed with the shank bone close, having taken off the skin. Serve with mint-sauce and salad. The other parts will make delicate pickled pork or steaks, or pies. Pork-steaks. : Cut them from a loin or neck, and of middling thick- ness; beat the lean part with a broad knife; pepper and broil them, turning them often : when nearly done, put on salt, rub a bit of butter over, and serve the moment they are taken off the fire, a few at a time. To scald a Sucking Pig. The moment the pig is killed, put it into cold water for a few minutes: then rub it over with a little resin, beaten extremely small, and put it into a pail of scald- ing water half a minute; take it out, lay it on a table, and pull off the hair as quickly as possible: if any part does not come off, put it in again. When quite clean, wash it well with warm water, and then in two or three cold waters, that no flavour of the resin may remaine Take off all the feet at the first joint; make a slit down the belly, and take out the entrails : put the liver, heart, and lights, to the feet. Wash the pig well in cold water, dry it thoroughly, and fold it in a wet cloth to keep it from the air.. C D PORK. 89 22. To roast a Sucking Pig. ; If you can get it when just killed, this is of great advantage. Let it be scalded, which the dealers usually Dim do; then put some sage, a large piece of stalish white bread, salt, and pepper, into the belly, and sew it up. Observe to skewer the legs back, or the under part will in not crisp. Lay it to a brisk fire till thoroughly dry; then have ready some butter in a dry cloth, and rub the *pig with it in every part. Dredge as much flour over **as will possibly lie, and do not touch it again till ready to serve; then scrape off the flour very carefully with a blunt knife, rub the pig well with the buttered cloth, and det take off the head while at the fire : take out the brains, sbg and mix them with the gravy that comes from the pig. mu Then take it up, and, without withdrawing the spit, cut or i it down the back and belly, lay it into the dish, and chop the sage and bread quickly as fine as you can, and mix them with a large quantity of fine melted butter that has Véry little flour. Put the sauce into the dish after the ingle pig has been split down the back, and garnished with PF the ears and the two jaws : take off the upper part of the DOL head down to the snout. In Devonshire it is served bans whole, if very small; the head only being cut off to garnish as above. | It will require from an hour to an hour and a half to Pettitoes. foto Boil them, the liver, and the heart, in a small quantity ia tiden of water, very gently; then cut the meat fine, and sim- of* mer it with a little of the water and the feet split, till the els feet are quite tender; thicken with a bit of butter, a little porn flour, a spoonful of cream, and a little salt and pepper: enso give it a boil up, pour it over a few sippets of bread, con and put the feet on the mince. To make excellent mock Brawn. . Split and nicely clean a hog's head; take out the | brains, cut off the ears, and rub a good deal of salt into 90 DOMESTIC COOKERY. S ZER ER S the head; let it drain twenty-four hours; then lay upon a time it two ounces of saltpetre, and the same of common salt; de ore in three days' time lay the head and salt into a pan, with po just water to cover it, for two days more. Wash it well; and boil until the bones will come out ; fields remove them, and chop the meat, as quick as possible, teie in pieces of an inch long; but first take the skin care se man fully off the head and the tongue; the latter cut in bits zu as above. Season with pepper and salt. Put the skin lemn of one side of the head into a small long pan, press the ea chopped head and tongue into it, and lay the skin of the ta in other side of the head over, and press it down. When esos cold, it will turn out, and make a kind of brawn. The laten head may probably be too fat, in which case prepare a few bits of lean pork with the head. Boil two ounces of salt, a pint of vinegar, and a quart of the liquor, and, li ka when cold, pour it over the head. The ears are to be to all boiled longer than the head, cut in thin strips, and yod of divided about it, the hair being nicely removed. Reboil eg the the pickle often. Another mock Brawn. Boil a pair of neat's feet very tender; take the meat and off, and have ready the belly-piece of pork, salted with his common salt and saltpetre for a week. Boil this almost energ enough; take out the bones, and roll the feet and the line pork together. Then roll it very tight with a strong cloth ) and coarse tape. Boil it till very tender, then hang it up quart in the cloth till cold; after which keep it in a sousing 40p) liquor, as is directed in the next page. To collar Pig's Head. Scour the head and ears nicely; take off the hair and snout, and take out the eyes and the brain ; lay it into we al water one night; then drain, salt it extremely well with 9810 common salt and saltpetre, and let it lie five days. Boil Sa it enough to take out the bones ; then lay it on a dresser, and as turning the thick end of one side of the head towards the thin end of the other, to make the roll of equal size ; e sprinkle it well with salt and white pepper, and roll 10 tanda bet PORK. 91 i with the ears; and if you approve, put the pig's feet round the outside when boned, or the thin parts of two icow-heels. Put it into a cloth, bind with a broad tape, and boil it till quite tender; then put a good weight upon it, and do not take off the covering till cold. If you choose it to be more like brawn, salt it longer, let the proportion of saltpetre be greater, and put in also some pieces of lean pork; and then cover it with -ý cow-heel to look like the horn. This may be kept either in or out of pickle of salt and water boiled, with vinegar ; and is a very con- venient thing to have in the house. The If likely to spoil, slice and fry it either with or with- out butter. To keep Brawn, the Cambridge way. To two gallons of water put one pound of wheat-bran, 1 and a pound of salt; boil one hour; when cold, strain it, and keep the brawn in it. In ten or twelve days fresh pickle will be required. If by length of carriage, or neglect, the brawn be kept too long out of pickle, make as above, and having rubbed it well with salt, and washed with some of the pickle, it will be quite restored to its former goodness. An excellent Sauce for Brawn, or Pigs' Feet and Ears. Boil a quarter of a peck of wheat-bran, a sprig of 1 bay, and a sprig of rosemary, in two gallons of water, with four ounces of salt in it, for half an hour. Strain it, and let it get cold. To roast a Porker's Head. Choose a fine young head, clean it well, remove the eyes and snout, and put bread and sage as for pig; sew 3 it up tight, and on a string, or hanging jack, roast it as a pig, and serve with the same sauce. To prepare Pig's Cheek for boiling. Cut off the snout, and clean the head; divide it, and take out the eyes and the brains; sprinkle the head with 92 DOMESTIC COOKERY. 27. salt, and let it drain twenty-four hours. Salt it with 2 common salt and saltpetre: let it lie eight or ten days of if to be dressed without stewing with peas, but less if firih to be dressed with peas; and it must be washed first, sier and then simmered till all is tender. Serve with greens lead the and carrots.. To force Hogs' Ears. : Parboil two pair of ears, or take some that have been 108 Ten soused: make a forcemeat of an anchovy, a little finely les minced veal, some sage, parsley, a quarter of a pound a wine of suet chopped, bread-crumbs, pepper, and only a little Winery salt. Mix all these with the yolks of two eggs; raise choue the skin of the upper side of the ears, and stuff them with the above. Fry the ears in fresh butter, of a fine colour; then pour away the fat, and drain them : make cald ready half a pint of rich gravy, with a glass of fine ad pc sherry, three tea-spoonsful of made mustard, a little bit meiten of flour and butter, a small onion whole, and a little it coin pepper or Cayenne. Put these, with the ears, into a wilave stewpan, and cover it close ; stew it gently for half an imala hour, shaking the pan often. When done enough, take the ing out the onion, place the ears carefully in a dish, and riba pour the sauce over them. If a larger dish is wanted, built the meat from two feet may be taken from the bones, and added to the above. Pigs' Feet and Ears soused. ! Clean carefully, soak' them some hours, then boil te nici them tender; and having prepared a pickle of some of the most the liquor that they were boiled in, and a quarter part den of vinegar and salt, boiled, pour over them cold. When Itzingen to be dressed, dry them, cut the feet in two, slice the several ears and fry them. Serve with butter, mustard, and me vinegar, in a boat. They may be dipped in batter, or only floured.' Pigs' Feet and Ears fricasseed. Take feet and ears that have been boiled, but not a po kept in pickle wherein was vinegar; boil them tender na ito PORK. 93 in milk, cut the feet into nèat bits, and the ears into strips of half an inch wide; wipe them and simmer in veal broth with a bit of onion, mace, and lemon-peel. Before you serve, add a little cream, flour, and butter ; boil up, and then salt. Jelly of Pigs' Feet and Ears. 1. Clean and prepare as in the last article, then boil them in a very small quantity of water till every bone can be taken out; throw in half a handful of chopped sage, the same of parsley, and a seasoning of pepper, salt, and mace in fine powder; simmer till the herbs are scalded, then pour the whole into a melon-form. Pigs' Harslet. Wash and dry some liver, sweetbreads, and fat and lean bits of pork, beating the latter with a rolling-pin to make it tender : season with pepper, salt, sage, and a little onion shred fine; when mixed, put all into a caul, and fasten it up tight with a needle and thread. Roast it on a hanging jack, or by a string. Or serve in slices, with parsley, for a fry. Serve with a sauce of port wine and water, and mus- tard, just boiled up, and put into a dish. To make Black Puddings. The blood must be stirred with salt till cold. Put a quart of it, or rather more, to a quart of whole grits, to soak one night; and soak the crumb of a quartern loaf in rather more than two quarts of new milk made hot, In the meantime prepare the guts by washing, turning, and scraping, with salt and water, and changing the water several times. Chop fine a little winter-savoury and thyme, a good quantity of pennyroyal, pepper, and salt, a few cloves, some allspice, ginger, and nutmeg: mix these with three pounds of beef-suet, and six eggs well beaten and strained; and then beat the bread, grits, &c., all up with the seasoning : when well mixed, have ready some hog's fat cut into large bits ; and as you fill the skins, put it in at proper distances. Tie in links 94 DOMESTIC COOKERY. only half-filled ; and boil in a large kettle, pricking in them as they swell, or they will burst. When boiled, lay them between clean cloths till cold, and hang them up in the kitchen. When to be used, scald them a few bil minutes in water, wipe, and put them into a Dutch oven. . If there are not skins enough, put the stuffing into basins, and boil it covered with flour-cloths; and and fry it when used. Another way. Soak all night a quart of bruised grits in as much to boiling hot milk as will swell them and leave half a pint of liquid. Chop a good quantity of pennyroyal, some savoury and thyme; salt, pepper, and allspice finely one powdered. Mix the above with a quart of the bloods prepared as before directed; then half fill the skins, after they have been cleaned thoroughly, and put as the much of the leaf (that is, the inward fat) of the pig as y will make it pretty rich. Boil as before directed. A la small quantity of leeks, finely shred and well mixed, is a great improvement. Another way. Boil a quart of half-grits in as much milk as will swell them to the utmost; then drain them and add a quart of blood, a pint of rich cream, a pound of suet, a the some mace, nutmeg, allspice, and four cloves, all in fine bitten, powder : two pounds of the hog's leaf cut into dice, two lead jeeks, a handful of parsley, ten leaves of sage, a large handful of pennyroyal, and a sprig of thyme and knotted Nay marjoram, all minced fine'; eight eggs well beaten, half Hope a pound of bread-crumbs that have been scalded with a clove pint of milk, pepper, and salt. Half fill the skins, Aisini which must first be cleaned with the greatest care, tater. turned several times, and soaked in several waters, and weite last in rose-water. Tie the skins in links, boil, and a site prick them with a clean fork, to prevent their bursting. Yound Cover them with a clean cloth till cold. - : PORK. .. . 95 - hele . Excellent Hoge' Pudding, without Blood. - 1920 Boil a quart of grits in as much milk as will swell and but them; then add to them a pint of rich cream, a pound Ecal ball of the liver half boiled, and mince fine half a pound into el of beef suet, two blades of mace, a nutmeg, six cloves, a dessert-spoonful of white pepper, the same quantity Ehe stém of allspice, a large spoonful of salt, all in finest powder, moths; aia large handful of parsley, ten leaves of sage, a large handful of pennyroyal, a sprig of thyme, of knotted marjoram, and of winter-savoury, two leeks, and half a tea-spoonful of shalot or garlic, all mixed fine; eight its in Weggs well beaten, half a pound of crumbs of bread that -ave bali bave been scalded in milk, and two pounds and a half envoud of the hog's fat; mix well, and add, if wanting, milk to alspie i make the stuffing of a due thickness. Fill and boil as of libefore directed. Till to Another, and plainer way, exceedingly good. ' Half-boil the lights, kidneys, and heart; then chop them small, and mix with a proportion of fat, grits boiled al mit in milk, pepper, salt, and pimento, in finest powder; and fill the skins when nicely cleaned. Pennyroyal and a small proportion of leek will improve the mixture, according to some tastes. mille White Hogs' Puddings. 20. When the skins have been soaked and cleaned as be- fore directed, rinse and soak them all night in rose- E, a water, and put into them the following filling: mix half codi a pound of blanched almonds cut into seven or eight sam bits, with a pound of grated bread, two pounds of beef- 1. marrow or suet, a pound of currants, some beaten cin- 23. namon, cloves, mace, and nutmeg, a quart of cream, the Dell yolks of six and whites of two eggs, a little orange- be s lower water, a little fine Lisbon sugar, and some lemon- ** peel and citron sliced, and half-fill the skins. To know tery whether sweet enough, warm a little in a panikin. In 20. boiling much care must be taken to prevent the pud- un dings from bursting. Prick them with a small fork as 96 DOMESTIC COOKERY. they rise, and boil them in milk and water. Lay them in a table-cloth till cold. Hogs' Lard Should be carefully melted in a jar put into a kettle of water and boiled : run it into bladders that bave been extremely well cleaned. The smaller they are the better the lard keeps; as, after the air reaches it, it becomes rank. Put in a sprig of rosemary when melting. This being a most useful article for frying fish, it should be prepared with care. Mixed with butter, it makes fine crust. • To dry Hogs' Cheeks. Cut out the snout, remove the brains, and split the head, taking off the upper bone, to make the chawl a good shape ; rub it well with salt; next day take away the brine, and salt it again the following day; cover the head with half an ounce of saltpetre, two ounces of bay- salt, a little common salt, and four ounces of coarse sugar. Let the head be often turned; after ten days, smoke it for a week like bacon, in a bit of thin cloth. To cure Hams. Hang them a day or two; then sprinkle them with a little salt, and drain them another day; pound an ounce and a half of saltpetre, the same quantity of bay-salt, half an ounce of sal-prunella, and a pound of the coarsest sugar. Mix these well; and rub them into each ham every day for four days, and turn it. If a small one, turn it every day for three weeks; if a large one, a week longer ; but do not rub it after four days. Before you dry it, drain and cover with bran. Smoke it ten days. Another way. Choose the leg of a hog that is fat and well-fed ; hang and sprinkle as above; if large, put to it a pound of bay-salt, four ounces of saltpetre, a pound of the coarsest sugar, and a handful of common salt, all in fine powder, PORK. 97 ey aret -37i ta water list and rub it thoroughly. Lay the rind downwards, and cover the fleshy parts with the salts. Baste it as often as you can with the pickle; the more the better. Keep it four weeks, turning it every day. Drain it, and throw ; into ake bran over it; then hang it in a chimney where wood is ; that is burnt, and turn it sometimes for ten days. Another way. Hang the ham, and sprinkle it with salt as above; me then rub it every day with the following, in fine powder: half a pound of common salt, the same quantity of bay- salt, two ounces of saltpetre, and two ounces of black pepper, mixed with a pound and a half of treacle. Turn it twice a day in the pickle, for three weeks. Lay it s, and into a pail of water for one night, wipe it quite dry, and ke the smoke it two or three weeks. day and Another way that gives a higher flavour. and When the weather will permit, hang the ham three ces ojit days; mix an ounce of saltpetre with a quarter of a pound of bay-salt, the same quantity of common salt, and also of coarse sugar, and a quart of strong beer; boil them together, and pour them immediately upon the ham; turn it twice a day in the pickle for three weeks. them. An ounce of black pepper, and the same quantity of all- and spice, in fine powder, added to the above, will give still more flavour. Cover it with bran when wiped ; and smoke it from three to four weeks, as you approve: the latter will make it harder, and give it more of the flavour of Westphalia. Sew hams in hessings (that is, coarse Wrappers). Let it be smoked by wood, or over smother- ing smoke, made by wet straw and horse-litter. mokey A method of giving a still highér flavour. i Sprinkle the ham with salt, after it has hung two or three days; let it drain; make a pickle of a quart of strong beer, half a pound of treacle, an ounce of co- riander geeds, two ounces of juniper-berries, an ounce of pepper, the same quantity of allspice, an ounce of salt- petre, half an ounce of sal-prunel, a handful of common uncesa thin eis T'S 98 · DOMESTIC COOKERY. salt, and a head of shalot, all pounded or cut fine. Boil these all together a few minutes, and pour them over the ham : this quantity is for one of ten pounds. Rub and turn it every day for a fortnight; then sew it up in a thin linen bag, and smoke it three weeks. Take care to drain it from the pickle, and rub it in bran, before drying. To make a Pickle that will keep for years, for Hams, Tongues, or Beef, if boiled and skimmed between each parcel of them. To two gallons of spring water put two pounds of coarse sugar, two pounds of bay, and two pounds and a half of common salt, and half a pound of saltpetre, in a deep earthen glazed pan that will hold four gallons, and with a cover that will fit close. Keep the beef or hams as long as they will bear, before you put them into the pickle ; and sprinkle them with coarse sugar in a pan, from which they must drain. Rub the hams, &c. well with the pickle, and pack them in close; putting as much as the pan will hold, so that the pickle may cover them. The pickle is not to be boiled at first. A small ham may lie fourteen days, a large one three weeks; a tongue twelve days, and beef in proportion to its size. They will eat well out of the pickle without drying. When they are to be dried, let each piece be drained over the pan; and when it will drop no longer, take a clean sponge and dry it thoroughly. Six or eight hours will smoke them, and there should be only a little saw- dust and wet straw burnt to do this; but if put into a baker's chimney, sew them in a coarse cloth, and hang them a week. Add two pounds of common salt and two pints of water every time you boil the liquor. To dress Hams. If long hung, and very hard, put the ham into water a night; and then let it lie either in a hole dug in the earth, or on stones sprinkled with water, two or three days, to mellow; covering it with a heavy tub, to keep PORK. 99 . . tín, 3! vermin from it. In either case, let it be put into a linen hem over bag, and carefully covered. Wash and brush it well; Bibe put it into a boiler of water, and let it simmer from three it wil hours and a half to five hours, according to its size. It Take is best to allow time enough, as it is easy to take up the boran be ham when done, and keep it hot over boiling water, covered closely. Take off the skin as whole as you can, as it keeps the cold ham moist. Strew raspings over for HT the ham, and garnish with carrot sliced. It should be Selwechten carefully pared, before boiling, to remove the rusty parts. If some cloves, bay and laurel leaves, and a bunch of mobil herbs be boiled with ham, it will have a fine flavour. camiseta If to be braised, cover it well with meat in slices, over Tinereid and under, and put in roots and spices. flani & The water, with which it is to be completely covered, for to dress it, will be an excellent addition for brown sauce om inlove or soups, instead of plain water. The manner of curing Wiltshire Bacon. Fine Sprinkle each flitch with salt, and let the blood drain off for twenty-four hours. Then mix a pound and a o half of coarse sugar, the same quantity of bay-salt, six ounces of saltpetre, and four pounds of coarse salt; rub this well on the bacon, turning and wetting it in every part, daily, for a month; then hang it to dry, and after- Corte wards smoke it ten days. o The above quantity of salt is sufficient for a whole thehog, of about seven or eight score. c DOS File si Another way. The Take off all the inside fat of a side of a well-fed hog, and lay it on a long board or dresser, rub it well with com- mon salt, and let it lie a day, that the blood may drain from it. Beat fine a pound of bay-salt and four ounces of saltpetre, and mix these with two pounds of the coarsest sugar, and a quarter of a peck of common coarse on salt. Lay the pork on some tray that will hold the pickle; or, if you have not that convenience, the side to bene may be divided into two, after the ham is taken off, and 93005 - 2 100 DOMESTIC COOKERY. then a large pan will contain it. Rub the salt well into the pork, lay the skin downwards, and baste it everythinh day with the pickle for a fortnight; then drain it dry, hang it over wood-smoke a few days, and keep it after- wards in a dry but not hot place. Hams and baconha fet a should hang clear of everything, and not touch a wall. Read Observe to wipe the blood from the pork before it be the put into the pickle. If kept in the kitchen, or in a damp place, it will become rusty. If bacon and hams are put into a bag of coarse hessings while smoking, they will tiba be preserved from the soot of the chimney; after which they should be covered with coarse paper, and kept from home the air. In the vicinity of the sea, or in any damp situations, per desse bacon does not keep well; it will in that case be found convenient to keep the pork in pickle, and dry such a piece, fresh and fresh, as shall be used in a month or two. fat The pickle must completely cover the meat, which should be pressed down by very large pebbles. SAUSAGES, &c. Veal Sausages. Chop equal quantities of lean veal and fat bacon, a handful of sage, a little salt and pepper, and a few an. chovies. Beat all in a mortar; and when used, roll and fry it, and serve it with fried sippets, or on stewed vegen tables, or on white collops. Mutton Sausages. Take a pound of the rawest part of the leg of mutton apa that has been either roasted or boiled; chop it extremely small, and season it with pepper, salt, mace, and nut-sebelumnya meg: add to it six ounces of beef-suet, some sweet herbs, Neben two anchovies, and a pint of oysters, all chopped very small; a quarter of a pound of grated bread, some of the anchovy-liquor, and the yolks and whites of two eggs From the well beaten. Put it all, when well mixed, into a little to the pot, and use it by rolling it into balls, or sausage-shape, lungitte SAUSAGES. 101 Dachst betwei Epinal after it and frying. If approved, a little shalot may be added, The time or garlic, which is a great improvement. Pork Sausages. Chop fat and lean pork together; season it with sage, pepper, and salt, and you may add two or three berries of allspice; half fill hog's guts that have been soaked and made extremely clean: or the meat may be kept in a very small pan closely covered; and so rolled and dusted with a very little flour before it is fried. Serve on stewed red cabbage; or mashed potatoes put in a form, browned with a salamander, and garnished with cu aspon the above. They must be pricked with a fork before wise they are dressed, or they will burst. se telo An excellent Sausage to eat cold. direct Season fat and lean pork with some salt, saltpetre, black pepper, and allspice, all in fine powder, and rub into the meat; the sixth day cut it small, and mix with it some shred shalot or garlic, as fine as possible. Have ready an ox-gut that has been scoured, salted, and soaked well, and fill it with the above stuffing; tie up the ends, 1 and hang it to smoke as you would hams, but first wrap it in a fold or two of old muslin. It must be high-dried. Some eat it without boiling, but others like it boiled will first. The skin should be tied in different places, so as to make each link about eight or nine inches long. Spadbury's Oxford Sausages. Chop a pound and a half of pork, and the same of veal, cleared of skin and sinews; add three-quarters of a pound of beef suet; mince and mix them; steep the crumb of a penny-loaf in water, and mix it with the meat, with also a little dried sage, pepper, and salt. Portuguese Sausages. From the back and loins of a fine two-year-old porker cut all the fat and lean into pieces about an inch square. Season with Spanish or red pepper, black pepper, salt, i baca a fere strer: and not al out 102 DOMESTIC COOKERY. and garlic, beat all fine together: then cover the mixture with any sort of wine which is not sweet, adding more as the former is absorbed, for eight days. Fill the largest skins you can get with the meat, fat and lean alternately, occasionally adding some of the wine. Tie up in links, and hang them in a room where they will not get damp, or become too dry, and they will keep twelve months. They are served boiled or fried, to eat with white meat as a relish. Sausages of cold Veal, Turkey, or Fowl. • Of either of the above mince three spoonsful, two this ditto of suet, one ditto of grated bread, one ditto of a te fet ham, a little parsley, lemon-thyme, and chives. Mix kwand these with a little pepper, salt, and a small bit of tia Turk pounded mace, the yolk of an egg, and half a tea-spoon- ful of flour. Roll and fry to garnish a fricassee, or minced veal. Rissoles. Chop the white part of a chicken that has been dressed, or any white meat; add a very little lemon-peel, onion, kofer white pepper, salt, nutmeg, and mace; mix all with a gify little butter and a spoonful of cream; wrap the mince up sa thick in a thin puff-paste in the form of sausages, rub them a lie over with the yolk of egg, and cover them with crumbs of sted for bread grated very fine. Fry of a light brown, and serve partage them in crimped parsley. They may be done without being paste, but must be mixed with an egg to bind the mince, and a and being wetted with another on the surface, as they require more crumbs. Croquets may be made of the same ingredients as rissoles, but rolled into a thin paste of flour and water, and fried. POULTRY, GAME, &c. 103 I moet birex ! i teagai PART III. and they POULTRY, GAME, &c. To choose Poultry, Game, &c. A Turkey Cock.--If young it has a smooth black leg, with a short spur. If fresh, the eyes full and bright, and the feet supple and moist. If stale, the eyes will be sunk and the feet dry. Hen-Turkey is known by the same rules; but if old, her legs will be red and rough. Fowls.--If a cock is young, his spurs will be short; but take care to see they have not been cut or pared, which is a trick often practised. His comb should be a bright red. If fresh, the vent will be close and dark. Pullets are best just before they begin to lay, and yet are full of egg: if old hens, their combs and legs will be rough: if young, they will be smooth. A good capon has a thick belly and a large rump: there is a particular fat at his breast, and the comb is very pale. Black- legged fowls are most juicy, therefore to be preferred for roasting. Geese.--The bill and feet of a young one will be yel- low, and there will be but few hairs upon them; if old, they will be red; if fresh, the feet will be pliable ; if stale, dry and stiff. Those that are thick in the breast. moderately fat, and the fat a good colour, are the best. Geese are called green till three or four months old. Green geese should be scalded ; a stubble goose should be picked dry. Ducks.--Choose them by the same rules, of having supple feet, and by their being hard and thick on the breast and belly. The feet of a tame duck are thick, 2022 mée Ulter 104 DOMESTIC COOKERY. has been and inclining to dusky yellow; a wild one has the feet reddish, and smaller than the tame. They should be picked dry. Ducklings must be scalded. Pigeons should be very fresh; when they look flabby about the vent, and this part is discoloured, they are stale. The feet should be supple; if old, the feet are harsh. The tame ones are larger than the wild, and are thought best by some persons; they should be fat and tender; but many are deceived in their size, because a full crop is as large as the whole body of a small pigeon. The flesh of the wood pigeon is dark coloured : if pro- perly kept. The flavour is equal to teal. Plovers.--Choose those that feel hard at the vent, which shows they are fresh. In other respects choose them by the same marks as other fowl. When stale, star hon the feet are dry. They will keep sweet a long time, Weni and are better for hanging. There are three sorts ; the pacloth gray, green, and bastard plover, or lapwing: Hare or Rabbit. If the claws are blunt and rugged, the ears dry and tough, and the haunch thick, it is old; en but if the claws are smooth and sharp, the ears easily table tear, and the cleft of the lip is not much spread, it is tighth young. If fresh and newly killed, the body will be stiff, and, in hares, the flesh pale. But they keep a good while by proper care; and are beșt when rather begin- ning to turn, if the inside is preserved from being musty. To know a real leveret, you should look for a knob, or small bone, near the foot on its fore-leg; if there is none, it is a hare. Partridges.-They are in season in autumn. If young, or the the bill is of a dark colour, and the legs yellowish; if -fresh, the vent will be firm: but this part will look on greenish if stale. Pheasants. The cock-bird is accounted best, except when the hen is with egg. If young, he has short blunt or round spurs; but if old, they are long and sharp. M POULTRY, GAME, &c. 105 baten General Directions for Poultry and Game. All poultry should be very carefully picked, every plug was be removed, and the hair nicely singed off with white 2:, tiks paper, Contrary to the usual custom, all poultry should be drawn as soon as killed, or at least as soon as bought; 2, which prevents the disagreeable flavour so often per- hoceived in chickens. The cook must, in doing this, be careful not to crack the gall-bladder, for then no washing will remove the bitterness. Ignorant cooks sometimes to draw fowls by cutting a hole in their side, but it should be done through the vent, and that being cut off, a string should fasten the rump close to the front part. I Fowls for boiling should soak an hour or two in skim- Til milk. When trussed and singed, flour them well, tie them in a cloth, put them in cold water, and set them SU"" over a slow fire; cover the saucepan close, and let them simmer; as soon as the scum rises, remove it carefully, cover them close up again, and boil them gently twenty 16 minutes ; take them off the fire, and the steam will suffi- ciently finish them, if kept in. All poultry requires thorough washing, but above all pigeons, lest the corn on which they feed should remain in the crop: they should not be picked till going to be I dressed. Pigeons and ducks may be dressed as soon as killed. In dressing wild-fowl, be careful to keep a clear, brisk licha fire. Let them be done of a bright brown, but not much roasted, or the fine flavour will be destroyed. They, as as well as tame birds, require to be continually basted, and to be sent up beautifully frothed. Tame fowls require more roasting, being longer in heating through. A large fowl will take three-quarters of an hour, a middling one half an hour; and a very small one, or a chicken, twenty minutes. The fire must be quick and clear before any fowls are put down. A capon will require from half an hour to thirty-five minutes ; a goose an hour; wild ducks a quarter of an 106 DOMESTIC COOKERY. . hour, widgeons the same; pheasants half an hour; a Lind small turkey, stuffed, an hour and a quarter ; a large one longer in proportion, observing that the stuffing keeps it is back; turkey poults twenty minutes ; grouse a quarter med of an hour; quails ten minutes; woodcocks twenty one minutes ; partridges from twenty to twenty-five minutes. - A hare will take an hour: the hind part requires most heat, and that should be attended to, as it is common torna the thick part of the thigh to be underdone, as well as the shoulders. The blood stagnated round the neck and shoulders is not easily removed : to do this, put those . parts into a pan of lukewarm water; before dressing, tus has and squeeze it out. Pigs and geese require a brisk fire and quick turning bir The former will take from an hour to an hour and a halos to roast, according to the size, and an iron pigeplate on should be hung on the bar to prevent the middle of them pig from being ready before the thicker parts. A strip paper, two inches wide, to cover the whole length of the breast of the goose, will prevent that being dried upper before the more solid parts be ready. Directions how to blanch, braise, glaze, force, and lard. a tus de To blanch. Put the article in cold water over the fire, and when : De it boils up, take it out and plunge it into cold watelem and let it remain until cold. This gives plumpness ? whiteness. Tongues, palates, &c., are said to be blanched, which the com after long boiling, the skin can be pealed off'; and latter will become thicker by being put into cold war as above. Tolar To braise. Put the meat you would braise into a new stewpan, we arti and cover it with thick slices of fat bacon ; Vio round it six or eight onions, a faggot of swee. some celery, and if to be brown, some thick sa mal a tecon, love cook ng put into cold water the sale brown, some thick slices of Deat CE POULTRY, GAME, &c. 107 ts, so Nak carrots and trimmings, or fresh meat bones you have, ar;29 and a pint and a half of water, or the same quantity of stubinz stock, which you will find directed under the head of TUSELT Soups and Gravies. Over the meat lay a sheet of white drock: * paper; according to what the meat is, add seasoning. Hufrier Cover the pan close, and set it over a slow stove; it will i repunt require two or three hours, as its size and quality may is ou direct. Then put the meat and gravy into a colander ope, at to drain, and keep it quite hot; skim the gravy carefully, debe zand boil it as quick as you can, till it thickens; then, this, was with a brush kept for the purpose, do over the meat, e dress and if that has been lardered, put it into the oven for å few minutes. This is called glazing, and is much in quick use for made dishes. The glaze should be a clear yellow pour2- brown; a glass of sherry may be put to it before it is iron 8 bet to thicken over the fire. (See To braise Chickens, miede p. 113.) To glaze, without braising. ing Fowls or meat may be dressed in any way chosen, without bacon, and a gravy, boiled to'a glaze, brushed and over, as above. Hams, tongues, and stewed beef, to eat " cold, are thus done. Whether by giving the appearance of French cookery to our good old English dishes any advantage be gained in look or flavour, every one must e, ad judge for himself; but ham and tongue, in the opinion of clit many, are best when served as formerly. To force Fowls, &c., Is to stuff any part with forcemeat, and is usually put 31 between the skin and the flesh. To lard Meat, Fowls, Sweetbreads, &c. Have ready larding-pins of different sizes, and accord- ing to the article to be done, cut slices of bacon into bits of a proper length, quite smooth, and put into a larding- pin to suit it, with which pierce the skin and a very little of the meat, leaving the bacon in, and the two ends of equal length outwards. Lard, in rows, the size you think fit. YU 108 DONESTIC COOKERY, POULTRY, To boil Turkey. 'Hen birds are the best for boiling. Make a stuffing of bread, herbs, some beef-suet, a little shred ham, a little time shred lemon-peel, an anchovy, a bit of butter, salt, pepa kila per, and nutmeg, mixed with an egg ; put this into the mas crop, and tie it close. Boil the turkey in a floured cloth. Theo Against the time when it shall be ready, prepare a fine di dite byster-sauce, very thick of the butter, and pour over it. uh (See that article, and another kind of sauce for bolieu turkey, among the Sauces.) Put the turkey in cold water ; skim often; cover close: ptm. if a young one, of moderate size, boil half an hour, take coche it off, and the steam will finish it to greater perfection outro in a few minutes than longer boiling. To roast Turkey.. The head should be cut off, except in turkey poults ; ce rom and in drawing take care not to tear the liver, nor let the gall touch it. Put a stuffing of sausage-meat; Of ". sausages are to be served in the dish, a bread stuffing; ne for in either à very little shred shalot is an improvement. kmed: As this makes a large addition to the size of the bird, Abon observe that the heat of the fire is constantly to the wapin part; for the breast is often not done enough. All the strip of paper should be put on the bone, to hinder from scorching while the other parts roast. Baste well unde o and froth it up. Serve with gravy in the dish, and pay Th of bread-sauce in a sauce-tureen. Add a few crumbs aus 1993 a beaten egg to the stuffing of sausage-meat. The sinews of the legs should be drawn, which way it is dressed ; this is done by first breaking the between a door and a door-case just above the joint that we as unites the thigh and leg. Pulled Turkey. · Divide the meat of the breast by pulling in cutting: then warm it in a spoonful or two 0. . of whites; gravy, and a little cream, grated nutmeg, salt, aw flour and butter; do not boil it. The leg should be seda eş, salt, and a little to parte POULTRY. 109 2.fo quy trì soned, scored, and broiled, and put into the dish with the above round it. Cold chicken does as well. . An incomparable Relish, or Devil, of Turkey. Pre On the rump, gizzard, and a drum-stick, put salt, hit di pepper, and Cayenne. Let them be broiled, and brought whix back as hot as possible; cut them in small pieces, pour o for over a ladle of mustard, ditto of melted butter, a spoon- wful of soy, ditto of lemon-juice, and some of the gravy por out of the dish: mix quickly, and hand round. To boil Fowls. Flour them, and put them into boiling water. For w time, and other particulars, see general directions for as by dressing poultry. Choose those that are not black-legged ier for boiling. Serve with parsley and butter; oyster, lemon, liver, or celery sauce. If for dinner, ham, tongue, or bacon, is usually served to eat with them; as likewise cunor a greens, or young cabbages. To stew a Fowl with Rice. Stew the fowl very slowly in some clear mutton-broth 300 well skimmed; and seasoned with onion, mace, pepper, and salt. About half an hour before it is ready, put in a of quarter of a pint of rice well washed and soaked. Simmer till tender; then strain it from the broth, and put the rice on a sieve before the fire. Keep the fowl hot, lay it in the middle of the dish, and the rice round it without w the broth. The broth will be very nice to eat as such; boy but the less liquor the fowl is done with the better. 1 Gravy, or parsley and butter, for sauce. Pelaw. Boil rice as for currie. Line a pie-dish with ham or so lean bacon, sliced very thin. Cut up a fowl in joints, or part of a breast of yeal in pieces, season with pepper and salt, and put to the ham with two large onions stuck es with cloves ; then fill up the dish with the rice. Lay a common paste over, and bake one hour in a quick oven, 4 having first put a quarter of a pint of gravy in. Take off 2r, nuk 110 DOMESTIC COOKERY. the crust before serving, and garnish with hard eggs, boiled onions, and Indian pickle. Fowls roasted. Serve with egg-sauce, bread sauce, or parsley and butter in tureens; or garnished with sausages, or scalded parsley. * A large barn-door fowl, well hung, should be stuffed Sarah in the crop with sausage-meat; and served with gravy in stiker the dish, and with bread-sauce. The head should be a turned under the wing, as a turkey. Fowls broiled. Split them down the back; pepper, salt, and broil. Serve with mushroom sauce. Another way. Cut a large fowl into four quarters, put them on a of ve bird-spit, and tie that on another spit, and half roast; or, arhite half roast the whole fowl, and finish on the gridiron, which it den will make it less dry than if wholly broiled. The fowl dhe fol that is not cut before roasted must be split down the the sa back after. Davenport Fowls. Hang young fowls a night; take the livers, hearts, and tenderest parts of the gizzards, the last being previously in boiled, shred very small, with half a handful of young clary, an anchovy to each fowl, an onion, and the yolks, of four eggs boiled hard, with pepper, salt, and mace, to con your taste. Stuff the fowls with this, and sew up the vents and necks quite close, that the water may not get lanling in. Boil them in salt and water till almost done; then drain them, and put them into a stewpan with buttermice enough to brown them. Serve with a good deal of melted sett butter, with either soy or ketchup in it. A nice way to dress a Fowl for a small dish. Bone, singe, and wash, a young fowl: make a force ander meat of four ounces of veal, two ounces of scraped lean batir of ham, two ounces of fat bacon, two hard yolks of eggs, kwani 5 I POULTRY. 111 il mit a few sweet herbs chopped, two ounces of beef-suet, a tea-spoonful of lemon-peel minced quite fine, an anchovy, salt, pepper, and a very little Cayenne. Beat all in a mortar, with a tea-cupful of crumbs, and the yolks and vor folk whites of three eggs. Stuff the inside of the fowl, and ges, Coll draw the legs and wings inward ; tie the neck and rump- .... close. Stew the fowl in a white gravy ; when it is done soul is through and tender, add a large cupful of cream, and a admilo bit of butter and flour; give it one boil, and serve; the Dead last thing, add the squeeze of a lemon. Fricassee of Chickens. alty Rather more than half boil, in a small quantity of water: let them cool; then cut up; and put to simmer in a little gravy made of the liquor they are boiled in, and a bit of veal or mutton, onion, mace, and lemon- at the peel, some white pepper, and a bunch of sweet herbs. halfan When quite tender, keep them hot while you thicken the Tidro sauce in the following manner: strain it off, and put it d. back into the saucepan with a little salt, a scrape of nut- Slit di meg, and a bit of flour and butter; give it one boil : and when you are going to serve, beat up the yolk of an egg, add half a pint of cream, and stir them over the ham fire, but do not let it boil. It will be quite as good with- out the egg. The gravy may be made (without any other meat) of le necks, feet, small wing-bones, gizzards, and livers ; de which are called the trimmings of the fowls. sery A beautiful and excellent way of dressing Fowls. 2* When nicely clean, and free from every feather and jo plug, singe them. Bone, and draw inwards the leg and of opinion of the wing. Stuff with sausage meat, and tie the neck and vent. Roast, and serve with gravy in the z dish, and bread-sauce in a tureen. If the fowls are young, and properly kept, they are equal to turkey. If the quantity of forcemeat be thought too much, one fowl. may be put within the other. 112 · DOMESTIC COOKERY. To pull Chickens. Take off the skin, and pull the flesh off the bone of a cold fowl, in as large pieces as you can: dredge it with flour, and fry it of a nice brown in butter. Drain the butter from it; and then simmer the flesh in a good gravy, well seasoned, and thickened with a little flour and butter. Add the juice of half a lemon. Another way. Cut off the legs, and the whole back of a dressed Name chicken ; if under-done, the better. Pull all the white part into little flakes free from skin ; toss it up with a little cream thickened with a piece of butter mixed with a flour, half a blade of mace in powder, white pepper, salt, portret and a squeeze of lemon. Cut off the neck end of the viens o chicken ; and broil the back and sidesmen in one piece, I mert and the two legs seasoned. Put the hash in the middle, * ? with the back on it: and the two legs at the end. Chicken Currie. Cut up the chickens raw, slice onions, and fry both in it butter with great care, of a fine light brown; or if you are use chickens that have been dressed, fry only the onions. Barn Lay the joints, cut into two or three pieces each, into a stewpan, with a veal or mutton gravy, and a clove or dia two of garlic. Simmer till the chicken is quite tender. Half an hour before you serve it, rub smooth a spoonful or two of currie-powder, a spoonful of flour, and an amer ounce of butter; and add this, with four large spoonsful abi of cream, to the stew. Salt to your taste. When servo it une ing, squeeze in a little lemon. Slices of under-done veal, or rabbit, turkey, &c., make | excellent currie. A dish of rice, boiled dry, must be served. For direc- use a tions to do this, see the article Rice. Another, more easily made. Cut up a chicken or young rabbit; if chicken, take off the skin. Roll each piece in a mixture of a large 703 spoonful of flour, and half an ounce of currie-powder. I be POULTRY. 113 till allt Slice two or three onions; and fry them in butter, of a mitbeko light brown; then add the meat, and fry altogether till ; dek the meat begins to brown. Put it all into a stewpan, tter. Vi and pour boiling water enough just to cover it. Simmer Pesh in 1 very gently, two or three hours. If too thick, put more shale water half an hour before serving. Oll. If the meat has been dressed before, a little broth will ! be better than water; but the currie is richer when made wete of fresh meat. To braise Chickens. Os to Bone, and fill them with forcemeat. Lay the bones, ter niet and any other poultry trimmings, into a stewpan, and ite per the chickens on them. Put to them a few onions, a geck ez-, faggot of herbs, three blades of mace, a pint of stock, =1 in 08" and a glass or two of sherry. Cover the chickens with in the slices of bacon, and then white paper; cover the whole he end close, and put them on a slow stove for two hours. Then take them up, strain the braize, and skim off the vete fat carefully; set it on to boil very quick to a glaze, und I) and do the chickens over with it with a brush. Tn; C. Serve with a brown fricassee of mushrooms. Before pengeglazing, put the chicken into an oven for a few minutes, 5.4mm to give a little colour. Ducks roasted. hayot Stuff one with sage and onion, a dessert-spoonful of mut, crumbs, a bit of butter, and pepper and salt; let the ze spio other be unseasoned. They should be done to a turn, Mail and got up finely frothed, with a rich gravy in the dish. To boil Ducks. Choose a fine fat duck ; salt two days, then boil it Fx slowly in a cloth. Serve it with onion sauce, but melt the butter with milk instead of water. To stew Ducks. EERO Half roast a duck ; put it into a stewpan with a pint of beef-gravy, a few leaves of sage and mint cut "small, pepper and salt, and a small bit of onion shred quieli 114 DOMESTIC COOKERY. as fine as possible. Simmer a quarter of an hour, and skim clean; then add near a quart of green peas. Cover close, and simmer near half an hour longer. Put in a piece of butter and a little flour, and give it one boil ; then serve in one dish. To hash Ducks. Cut a cold duck into joints; and warm it, without boiling in gravy, a glass of port wine, a tea-spoonful of made mustard, and a little butter and flour. To roast Goose. After it is prepared (see Directions for Poultry), let it be well washed and dried, and a seasoning put in of onion, sage, and pepper and salt. Fasten it tight at the neck and rump, and then roast. Put it first at a distance from the fire, and by degrees draw it nearer. A slip of paper should be skewered on the breast-bone. Baste it very well. When the breast is rising, take off the paper; and be careful to serve it before the breast falls, or it will be spoiled by coming flatted to table. Let a good gravy be sent in the dish. Apple sauce for a stubble goose, gooseberry sauce for a green one. A glass of port, a ladle of mustard, and some salt, put into the goose when the apron is cut off, give an additional flavour to the old goose. To stew Giblets. Do them as will be directed for giblet pie, until the gizzards are perfectly. tender: season them with salt and pepper, and a very small piece of mace. Before serving, give them one boil and a cup of cream, and as piece of butter rubbed in a tea-spoonful of flour. Each gizzard and liver divide into four, the neck into three, and the wings into two. Pigeons May be dressed in such a variety of ways, that they are most useful birds. See Directions for Poultry, for cleaning, &c. POULTRY, 115 Roast Pigeons en peas Should be stuffed with parsley, either cut or whole; and engel bu seasoned within. Serve with parsley and butter. Peas Five des or asparagus should be dressed to eat with them. Pigeons left from dinner may be either stewed ten minutes in a good gravy, with forcemeat balls ready fried; or made into a pie: if the latter, let a beef-steak ambe stewed tender in a little water, and put both at the tedapun bottom of the dish, the pigeons next, and cover them to with a piece of fat bacon to keep them moist; season as usual, and add the yolks of eggs boiled hard. The - pain crust in this case must be thin, that it may not require mning i long baking. To stew Pigeons. at it is! Take care that they are quite fresh, and carefully par la cropped, drawn, and washed; then soak them half an e breas-hour. In the mean time cut a hard white cabbage in sing, u slices (as if for pickling) into water : drain it, and then more th: boil it in milk and water; drain it again, and lay some ered us of it at the bottom of a stewpan. Put the pigeons plesu upon it, but first season them well with pepper and reen i salt; and cover them with the remainder of the cabbage. salt, 16 Add a little broth, and stew gently till the pigeons are an adtender; then put among them two or three spoonsful of cream, and a piece of butter and flour, for thickening. After a boil or two, serve the birds in the middle, and , the cabbage placed round them. Another way. med Stew the birds in a good brown gravy, either stuffed each or not; and seasoned high with spice and mushrooms Qut. fresh, or a little ketchup. To broil Pigeons. After cleaning, split down the backs, pepper and salt w them, and broil them very nicely; pour over them either stewed or pickled mushrooms in melted butter, and serve oyas hot as possible. 12 116 DOMESTIC COOKERY. Wood Pigeons. Let them hang to be tender; roast and serve with a rich gravy. They must not be roasted so much as the common pigeons. To pickle Pigeons. Bone, and turn them inside out, lard the inside, and season with a little allspice and salt, in fine powder ; then turn them again, and tie the neck and rump with thread. Put them into boiling water: let them boil a minute or two to plump: take them out and dry them well; then put them boiling hot into the pickle, which must be made of equal quantities of white wine and white wine vinegar, with white pepper and allspice, sliced ginger and nutmeg, and two or three bay-leaves. When it boils up, put the pigeons in. If they are small, a quarter of an hour will do them ; but they will take twenty minutes if large. Then take them out, wipe them, and let them cool. When the pickle is cold, take the fat off from it, and put them in again. Keep them in a stone jar, tied down with a bladder to keep out the air. Instead of larding, put into some a stuffing made of hard yolks of eggs and marrow in equal quantities, with sweet herbs, pepper, salt, and mace. Serve with some of the pickle. Pigeons in jelly: a beautiful dish. Save some of the liquor in which a knuckle of veal has been boiled: or boil a calf's or a neat's foot: put the broth into a pan with a blade of mace, a bunch of sweet herbs, some white pepper, lemon-peel, a slice of lean bacon, and the pigeons. The heads and feet must be left on, but the nails must be clipped close. Bake! them, and let them stand to be cold. Season them as you like, before baking. When done, take them out of the liquor, cover them close to preserve the colour, and clear the jelly by boiling with the whites of two eggs; ! then strain it through a thick cloth dipped in boiling POULTRY. 117 water, and put into a sieve. The fat must be perfectly removed, before it be cleared. Put the jelly over and wwer round them rough. They must be trussed, and the neck propped up with skewers, to appear in a natural state, before they are baked. Another way. the tail Pick two very nice pigeons; and make them look as in fin: 9 well as possible by singeing, washing, and cleaning the and no heads well. Leave the heads and the feet on, but the at ther'i nails must be clipped close to the claws. Roast them and ori of a very nice brown; and when done, put a little sprig a poder of myrtle into the bill of each. Have ready a savoury his jelly, as before, and with it half-fill a bowl of such a size cand e as shall be proper to turn down on the dish you mean it ree barn to be served in. When the jelly and the birds are cold, to see that no gravy hangs to the birds, and then lay them - but is upside down in the jelly. Before the rest of it begins to be the set, pour it over the birds, so as to be three inches above michas the feet. This should be done full twenty-four hours." before serving. bidera This dish has a very handsome appearance in the ( middle range of a second course ; or, when served with * Ant the jelly roughed large, it makes a side or corner thing, to its size being then less. The head should be kept up as asif alive, by tying the neck with some thread, and the legs bent as if the pigeon set upon them. To pot Pigeons. uckle i Let them be quite fresh, clean them carefully, and It's season them with salt and pepper : lay them close in a ja too small deep pan; for the smaller the surface, and the el as closer they are packed, the less butter will be wanted. piter Cover them with butter, then with very thick paper lose, tied down, and bake them. When cold, put them dry 2014 into pots that will hold two or three in each; and pour home butter over them, using that which was baked as part. coluna Observe that the butter should be pretty thick över thing them, if they are to be kept. If pigeons were boned, 118 DOMESTIC COOKERY. ale and then put in an oval form into the pot, they would lie closer, and require less butter. They may be stuffed Up with a fine forcemeat made with veal, bacon, &c., and then they will eat excellently. If a high flavour is approved of, add mace, allspice, and a little Cayenne, before baking. Larks, and other small Birds. Draw and spit them on a bird-spit; tie this on another Fertil spit, and roast them. Baste gently with butter, and strewe Play bread-crumbs upon them till half done ; brown and serve with fried crumbs round. GAME, &c. To keep Game, 8c... 'Game ought not to be thrown away even when it has to been kept a very long time; for when it seems to be spoiled, it may often be made fit for eating, by nicely cleaning it, and washing with vinegar and water. If you there is danger of birds not keeping, draw, crop, and pick them; then wash in two or three waters, and rub 4 ve them with salt. Have ready a large saucepan of boiling sa the water, and plunge them into it one by one ; drawing eated them up and down by the legs, that the water may passe berbelt through them. Let them stay five or six minutes in; hata then hang them up in a cold place. When drained, pepper and salt the inside well. Before roasting, wash milli them well. The most delicate birds, even grouse, may be pre- be better served thus. Those that live by suction cannot be done this way, as they are never drawn; and perhaps the heat might make them worse, as the water could not pass through them; but they bear being high. Lumps of charcoal put about birds and meat will pre-season serve them from taint, and restore what is spoiling. To clarify Butter for potted Things. Put it into a sauce-boat, and set that over the fire in de a stewpan that has a little water in. When melted, at GAME. 119 take care not to pour the milky parts over the potted poche things: they will sink to the bottom. Pheasants and Partridges. in lain Roast them as a turkey; and serve with a fine gravy inte up (into which put a very small bit of garlic), and bread- sauce. When cold they may be made into excellent patties, but their flavour should not be overpowered by lemon. For the manner of trussing a pheasant or par- 25 cm tridge, see Plate IX. To pot Partridge. Clean them nicely; and season with mace, allspice, white pepper, and salt, in fine powder. Rub every part well; then lay the breast downwards in a pan, and pack the birds as close as you possibly can. Put a good deal phant of butter on them; then cover the pan with a coarse Pe flour paste and a paper over, tie it close, and bake. në breite When cold, put the birds into pots, and cover them with D2: Babutter, znotheis E, conf A very cheap way of potting Birds. Prepare them as directed in the last receipt; and when baked and grown cold, cut them into proper me pieces for helping ; pack them close into a large pot- er Dating-pan, and (if possible) leave no spaces to receive annete the butter. Cover them with butter, and one-third en una part less will be wanted than when the birds are done asting whole. . go The butter that has covered potted things will serve for basting, or for paste for meat pies. To pot Moor Game. Pick, singe, and wash the birds nicely; then dry them; in and season, inside and out, pretty high, with pepper, $ mace, nutmeg, allspice, and salt. Pack them in as small bepot as will hold them, cover them with butter, and bake in a very slow oven. When cold, take off the butter, dry them from the gravy, and put one bird into the holy each pot, which should just fit.. Add as much more 120 DOMESTIC COOKERY. butter as will cover them, but take care that it does not ". oil. The best way to melt it is, by warming it into a basin set in a bowl of hot water. Grouse. Roast them like fowls, but the head is to be twisted under the wing. They must not be over-done. Serve with a rich gravy in the dish, and bread-sauce. The sauce for wild fowl, as will be described hereafter under the head of Sauces, may be used instead of common gravy. To roast Wild Fowl.' The flavour is best preserved without stuffing. Put pepper, salt, and a piece of butter into each. Wild fowl require much less dressing than tame; they puttia should be served of a fine colour, and well frothed up.item A rich brown gravy should be sent in the dish; and atte dis when the breast is cut into slices, before taking off the bone, a squeeze of lemon, with pepper and salt, is a great improvement to the flavour. “ To take off the fishay taste which wild fowls sometimes Rise have, put an onion, salt, and hot water into the drip-bay pa ping-pan, and baste them for the first ten minutes with placer this ; then take away the pan, and baste constantly with butter. Wild Ducks, Teal, Widgeons, Dun-Birds, &c., Should be taken up with the gravy in. Baste them with Room butter; and sprinkle a little salt before they are taken up, put a good gravy upon them, and serve with shalot- sauce in a boat. Woodcocks, Snipes, and Quails, Keep good several days. Roast them without drawing, and serve on toast. Butter only should be eaten with them, as gravy takes off from the fine flavour. The thigh and back are esteemed the most. In helping, the lady must be careful to remove first a small bitter bag from the trail. For the manner of trussing a woodcock or snipe, see Plate IX. etment molan a Fidlo a GAME. 121 To pot Woodcocks. Pluck and draw six woodcocks, skewer their bills through their thighs, put their legs through each other, and their feet on their breasts. Season with pepper, salt, and mace. Put them into a deep pot, with a pound of butter on them. Bake them in a moderate oven, and med not too much. Draw the gravy from them, then put je them into potting-pots. Take all the clear butter from E the gravy, and put it upon them. Fill up the pots with clarified butter. Keep them in a dry place. Snipes may be done in the same manner. Ruffs and Rees Are skewered as quails ; put bars of bacon over them, Eames and roast them about ten minutes. Serve with a good tratar gravy in the dish. To dress Plovers. sal Roast the green ones in the same way as woodcocks and quails (see above), without drawing; and serve on a j sormeste toast. Gray plovers may be either roasted, or stewed to this with gravy, herbs, and spice. Plovers' Eggs , Are a nice and fashionable dish. Boil them ten minutes, , P. and serve either hot or cold ; the former on a napkin ; lyd, the latter on moss. To roast Ortolans. b. Pick and singe, but do not draw them. Tie on a bird-, spit, and roast them. Some persons like bacon in slices i tied between them, but the taste of it spoils the flavour An of the ortolan. Cover them with crumbs of bread. Melted element butter, with a little grated nutmeg, for sauce. Guinea and Pea Fowl. ter Taste much like pheasant, if properly hung ; dress and mention serve the same way. Their eggs are delicate, and must boil one minute and a half. nutes : tantis are to 122 DOMESTIC COOKERY. Hares, If properly taken care of, will keep a considerable time; and even when the cook fancies them past eating may be in the highest perfection ; which they cannot be if eaten when fresh killed. As they are usually paunched in the field, the cook cannot prevent this ; but the hare keeps longer, and eats much better, if not opened for four or five days, or according to the weather. If paunched, as soon as a hare comes in it should be po wiped quite dry, the heart and liver taken out, and the tich liver scalded to keep for the, stuffing. Repeat this wip-aika ing every day; mix pepper and ginger, and rub on the ad inside ; and put a large piece of charcoal into it. If the pool spice is applied early, it will prevent that musty taste patoili which long keeping in the damp occasions, and which party also affects the stuffing. An old hare should be kept as long as possible, if to a bal be roasted. It must also be well soaked. To roast Hare. After it is skinned, let it be extremely well washed, sul ser and then soaked an hour or two in water, and if old, ther lard it; which will make it tender, as also will letting it urbe si lie in vinegar. If, however, it is put into vinegar, it should be exceedingly well washed in water afterwards. leich. Put a large relishing stuffing into the belly, and then sew it up. Baste it well with milk till half done, and after the con wards with butter. If the blood has settled in the neck, de mest soaking the part in warm water, and putting it to the fire ethich warm, will remove it ; especially if you also nick the skin here and there with a small knife to let it out. The post hare should be kept at a distance from the fire at first. Serve with a fine froth, rich gravy, melted butter, and that the currant-jelly sauce; the gravy in the dish. For stuffing Whema use the liver, an anchovy, some fat bacon, a little suety herbs, pepper, salt, nutmeg, a little onion, crumbs of bread, and an egg to bind it all. The ears must be nicely tedre as CV - GAME. 123 Kolla cleaned and singed, and made crisp. They are reckoned a dainty, tibi For the manner of trussing a hare, see Plate IX. HRB The proper stuffing is directed under the article Force- 213 meat. To jug an old Hare, barisanAfter cleaning and skinning, cut it up; and season it fork with pepper, salt, allspice, pounded mace, and a little nutmeg. Put it into a jar with an onion, a clove or Estou two, a bunch of sweet herbs, a piece of coarse beef, and est, the carcass-bones over all. Tie the jar down with a za tur bladder, and leather or strong paper; and put it into a mbi saucepan of water up to the neck, but no higher. Keep to it, the water boiling five hours. When it is to be served, DUST boil the gravy up with a piece of butter and flour; and 5, 2016 if the meat gets cold, warm it in this, but not to boil. Forcemeat balls may be served, but are not necessary. Broiled and hashed Hare. The flavour of broiled hare is particularly fine; the legs or wings must be seasoned first; rub with cold butter and serve very hot. Helm The other parts, warmed with gravy, and a little stuff and sing, may be served separately. To pot Hare, For which an old one does well, as likewise for soup e and pie. 20. After seasoning it, bake it with butter. When cold, take the meat from the bones, and beat it in a mortar. If not high enough, add salt, mace, pepper, and a piece of the finest fresh butter melted in a spoonful or two of 3 by the gravy that came from the hare. When welí mixed, put it into small pots, and cover with butter. The legs per and back should be baked at the bottom of the jar, to o keep them moist, and the bones be put over them. Rabbits The May be dressed various ways, as follows:- bely Roasted with stuffing and gravy, like hare, or without cil bei rites 124 DOMESTIC COOKERY. stuffing; with sauce of the liver and parsley chopped in melted butter, pepper and salt; or larded. For the man- ner of trussing a rabbit for either roasting or boiling, see Plate IX. Boiled and smothered with onion sauce: the butter to be melted with milk instead of water. Fried in joints, with dried or fried parsley. The same liver-sauce, this way also. Fricasseed, as before directed for chickens. ad d. In a pie, as chicken, with forcemeat, &c. In this way they are excellent when young. Potted. To make a Rabbit taste much like Hare. , Choose one that is young, but full grown; hang it in avup the skin three or four days; then skin it; and lay it, walttery without washing, in a seasoning of black pepper and all alles spice, in a very fine powder, a glass of port wine, and safe the same quantity of vinegar. Baste it occasionally for that re forty hours ; then stuff it, and roast it as a hare, and Ramis with the same sauce. Do not wash off the liquor that it was soaked in. ; To pot Rabbits. Cut up two or three young but full-grown ones, and take the leg-bones off at the thigh; pack them as closely relies as possible in a small pan, after seasoning them with pepper, mace, Cayenne, salt, and allspice, all in very fine Rolano powder. Make the top as smooth as you can. Keep out the heads and the carcasses, but take off the meat them about the neck. Put a good deal of butter, and bake at der the whole gently. Keep it two days in a pan; then they shift it into small pots, adding butter. The livers also a shonia should be added, as they eat well. SOUPS AND GRAVIES. 125 PART IV. SOUPS AND GRAVIES. General directions respecting Soups and Gravies. Intist When there is any fear of gravy meat being spoiled before it be wanted, season well, and fry it lightly, which will preserve it two days longer ; but the gravy is best when the juices are fresh. fer. When soups or gravies are to be put by, let them be i bile changed every day into fresh-scalded pans. Whatever 210 has vegetables boiled in it is apt to turn sour sooner than per in the juices of meat. Never keep any gravy, &c., in metal. I WIDE When fat remains on any soup, a tea-cupful of flour zsion and water mixed quite smooth, and boiled in, will take a hari it off. jqueria If richness or greater consistency be wanted, a good lump of butter mixed with flour, and boiled in the soup, will give either of these qualities. Long boiling is necessary to give the full flavour of so the ingredients, therefore time should be allowed for soups and gravies ; and they are best if made the day before they are wanted. Soups and gravies are far better when the meat is put at the bottom of the pan, and stewed, and the herbs, roots, &c., with butter, than when water is put to the meat at first; and the gravy that is drawn from the falmeat should be almost dried up before the water is put to it. Do not use the sediments of gravies, &c., that have stood to be cold. When onions are strong, boil a turnip with them, if for sauce; this will make them mild. If soups or gravies are too weak, do not cover them in boiling, that the watery particles may evaporate. If colour be wanting, fry some onions, with flour, of 126 DOMESTIC COOKERY. a good brown (but do not burn), and add to the soup; ar lot or put a piece of bread, toasted as hard and brown as : 1 possible, but not blackened. Or melt some fine white sugar in an iron ladle till it becomes brown, pour upon keuken it boiling water, and stir it; give it a boil, and keep it for inte use in a bottle. The shank bones of mutton should be saved; and, rich Area after soaking and brushing, may be added to give rich- ness to gravies or soups. They are also particularly nourishing for sick persons. A clear jelly of Cow-heels is very useful to keep in the house, being a great improvement to soups and gravies. Truffles and morels thicken soups and sauces, and give them a fine flavour. Wash half an ounce of each carefully, then simmer them a few minutes in water, and add them with the liquor, to boil in the sauce, &c.g till tender. Marrow-bones, after the marrow has been taken out jy jou for puddings, or roast-beef bones, make fine peas-soup. A che The water in which meat has been boiled makes excel- lent soups for the poor by the addition of vegetables. SOUPS, &c. Colouring of Soups or Gravies. Put four ounces of lump sugar, a gill of water, alle esito hin half an ounce of the finest butter, into a small tossen hel lile and set it over a gentle fire. Stir it with a wooden Brom spoon, till of a bright brown. Then add half a pint of the water; boil, skim, and when cold, bottle and cork. Ha nint - close. Add to soup or gravy as much of this as will be give a proper colour. · A clear brown Stock for Gravy-Soup or Gravy.** Put a knuckle of veal, a pound of lean beef, and it into a pound of the lean of a gammon of bacon, all sliced, I CIONS a stewpan with two or three scraped carrots, two onions and so two turnips, two heads of celery sliced, and two quasi of water. Stew the meat quite tender, but do not brown. When thus prepared, it will serve either 104 pate meat ? Har chopped SOUPS. 127 en taka to plant soup, or brown or white gravy; if for brown gravy, put Jarding some of the above colouring, and boil a few minutes.. ime tiek Mock Turtle. 12, pour Bespeak a calf's head with the skin on, cut it in half, andkeys and clean it well; then half boil it, take all the meat off in square bits, break the bones of the head, and boil 3 saral, e them in some veal and beef broth to add to the richness. to greit Fry some shalot in butter, and dredge in flour enough to o partico thicken the gravy; stir this into the browning, and give it one or two boils; skim it carefully, and then put in to kept the head; put in also a pint of Madeira wine, and sim• 5 and a mer till the meat is quite tender. About ten minutes salihi before you serve, put in some basil, tarragon, chives, mumeed parsley, Cayenne pepper, and salt to your taste; also tes in two spoonsful of mushroom-ketchup, and one of soy. e sauti Squeeze the juice of a lemon into the tureen, and pour the soup upon it. Forcemeat balls and small eggs. A cheaper way to prepare Mock Turtle. makeele Prepare half a calf's head, without the skin as above: septable when the meat is cut off, break the bones and put them into a saucepan with some gravy made of beef and veal i bones, and seasoned with fried onions, herbs, mace, and pepper. Have ready two or three Ox-palates boiled so paar tender as to blanch, and cut into small pieces; to which wall is a cow-heel, likewise cut into pieces, is a great improve- *m* ment. Brown some butter, flour, and onion, and pour oltan the gravy to it; then add the meats as above, and stew, und einer Half a pint of sherry, an anchovy, two spoonsful of his walnut-ketchup, the same of mushroom-ketchup, and some chopped herbs as before. Balls, &c. Another way. pela Put into a pan a knuckle of veal, two fine cow-heels, Cred two onions, a few cloves, peppers, berries of allspice, mace, and sweet herbs : cover them with water, then tie a thick paper over the pan, and set it in an oven for three hours. When cold, take off the fat very nicely; elast cut the meat and feet into bits an inch and a half square: To Me 128 DOMESTIC COOKERY. remove the bones and coarse parts; and then put them rest on to warm, with a large spoonful of walnut and one of of mushroom ketchup, half a pint of sherry or Madeira po wine, a little mushroom-powder, and the jelly of the past meat. When hot, if it wants any more seasoning, add some; and serve with hard eggs, forcemeat-balls, a pune squeeze of lemon, and a spoonful of soy. This is a very easy way, and the dish is excellent. Another way. Stew a pound and a half of scrag of mutton, with from three pints of water to a quart; then set the broth on, with a calf's-foot and a cow-heel, cover the stew. Haha pan tight, and simmer till you can get off the meat from stuto the bones in proper bits. Set it on again with the broth, then a quarter of a pint of Madeira wine or sherry, a large coltel onion, half a tea-spoonful of Cayenne pepper, a bit of a heads lemon-peel, two anchovies, some sweet herbs, eighteen olom oysters cut into pieces and then chopped fine, a team di Bo spoonful of salt, ā little nutmeg, and the liquor of the hand ste oysters; cover it tight, and simmer three-quarters of all time is hour. Serve with forcemeat-balls, and hard eggs in the ball tureen. An excellent and very cheap mock turtle may be made of two or three cow-heels baked with two pounds and. 100r the half of gravy-beef, herbs, &c., as above with cow-heels velf ve and veal.. An excellent Soup. Take a scrag or knuckle, of veal, slices of undressed itles gammon of bacon, onions, mace, and a small quality of water ; simmer till very strong; and lower it WI.. good beef-broth made the day before, and stewed us the meat is done to rags. Add cream, vermicelli, anaset - almonds, as will be directed in the next receipt, and a large SS roll. mga bun An excellent white Soup. Take a scrag of mutton, a knuckle of veal, after ting off as much meat as will make collops, two o shank-bones of mutton nicely cleaned, and a quas y cleaned, and a quarter of kopiec SOUPS. 129 a pound of very fine undressed lean gammon of bacon ; with a bunch of sweet herbs, a piece of fresh lemon- peel, two or three onions, three blades of mace, and a dessert-spoonful of white pepper; boil all in three quarts of water, till the meat falls quite to pieces. Next day take off the fat, clear the jelly from the sediment, and put it into a saucepan of the nicest tin. If macaroni is used, it should be added soon enough to get perfectly tender, after soaking in cold water. Vermicelli may be added, after the thickening, as it requires less time to pelba e do. Have ready the thickening, which is to be made as get the follows:- Blanch a quarter of a pound of sweet almonds, and te merit beat them to a paste in a marble mortar, with a spoonful in the le of water to prevent their oiling; mince a large slice of o dressed veal or chicken, and beat it with a piece of stale Will white bread; add all this to a pint of thick cream, a bit of freslı lemon-peel, and a blade of mace, in the finest fined powder. Boil it a few minutes; add to it a pint of ng soup, and strain and pulp it through a coarse sieve: this w thickening is then fit for putting to the rest, which should boil for half an hour afterwards. A plainer white Soup. Two or three pints of soup may be made of a small knuckle of veal, with seasoning, as directed in the last article; and both served together, with the addition of a quarter of a pint of good milk. Two spoonsful of cream, and a little ground rice, will give it a proper thickness. Giblet Soup. Scald and clean three or four sets of goose or duck giblets ; set them to stew, with a pound or two of gravy- beef, scrag of mutton, or the bone of a knuckle of veal. an ox-tail, or some shanks of mutton, with three onions, a large bunch of sweet herbs, a tea-spoonful of white pepper, and a large spoonful of salt. Put five pints of water, and simmer till the gizzards (which must be each in four pieces) are quite tender; skim nicely, and add a car 130 DOMESTIC COOKERY. quarter of a pint of cream, two tea-spoonsful of mush- room powder, and an ounce of butter mixed with a dessert-spoonful of flour. Let it boil a few minutes, klein and serve with the giblets. It may be seasoned, instead of cream, with two glasses of sherry or Madeira, a large in spoonful of ketchup, and some Cayenne. When in the tureen, add salt. Partridge Soup. Skin two old birds, and cut them into pieces, with three or four slices of ham, a stick of celery, and three large onions cut into slices. Fry them all in butter till brown, but take care not to burn them. Then put out them into a stewpan, with five pints of boiling water, a few peppercorns, a shank or two of mutton, and a little salt. Stew it gently two hours; then strain it through a sieve, and put it again into a stewpan, with some stewed celery and fried bread; when it is near boiling, skim it, pour it into a tureen, and serve it up hot. Grouse Soup Is made in the same way, only using one onion'; adding the Jamaica pepper, and half a dozen of cloves, but no em celery. Macaroni Soup. Boil a pound of the best macaroni in a quart of good stock till quite tender; then take out half, and put it into another stewpot. To the remainder add some more stock, and boil it till you can pulp all the maca- roni through a fine sieve. Then add together that, the two liquors, a pint or more of cream boiling hot, the macaroni that was first taken out, and half a pound of grated Parmesan cheese ; make it hot, but do not let.it boil. Serve it with the crust of a French roll cut into pieces, the size of a shilling. .. A Pepper-pot, to be served in a Tureen. To three quarts of water put vegetables according to the season; in summer, peas, lettuce, and spinach; I SOUPS. 131 - Zutton, a hen stz philodes' winter, carrots, turnips, celery; and onions in both. mielai Cut small, and stew with two pounds of neck of mutton, F or a fowl, and a pound of pickled pork, in three quarts is of water, till quite tender. On first boiling, skim. Half an hour before serving, add a lobster or crab, cleared from the bones. Season with salt and Cayenne. A small quantity of rice should be put in with the meat. Some people choose very small suet dumplings boiled with it. Should any fat pieces fa rise, skim nicely, and put half a cup of water with a FF, and little flour. in het Pepper-pot may be made of various things, and is . Tas understood to be a due proportion of fish, flesh, fowl, . Toile For vegetables, and pulse. Gravy Soup. fe827 Wash and soak a leg of beef: break the bone, and set enji ste it on the fire with a gallon of water, a large bunch of di serie de sweet herbs, two large onions sliced, and fried, a fine brown (but not burnt), two blades of mace, three cloves, twenty berries of allspice, and forty black peppers. Stew till the soup is as rich as you choose ; then take 11017 out the meat, which will be fit for the servant's table, with a little of the gravy. Next day take off the cake of fat; which will serve for basting, or for common pie- crust. Have ready such vegetable as you choose to wat op serve. Cut carrots, turnips, and celery small, and sim- mer till tender: some people do not like them to be and sent to table, only the flavour of them. Boil vermicelli a hp 01 quarter of an hour, and add to it a large spoonful of soy, and one of mushroom-ketchup. A French roll should Cheti be made hot, put into the soup till moist through, and a more served in the tureen. The soup must be strained after the meat is removed. Vegetable Soup. i Pare and slice five or six cucumbers; and add to these the inside of as many cos-lettuces, a sprig or two op of mint, two or three onions, some pepper and salt, a Dion: 2: ies, bet an ay that K 2 132 DOMESTIC COOKERY. pint and a half of young peas, and a little parsley. Put these, with half a pound of fresh butter, into a saucepan, to stew in their own liquor, near a gentle fire, half an hour: then pour two quarts of boiling water to the vege- tables, and stew them two hours; rub down a little flour into a tea-cupful of water; boil it with the rest fifteen or twenty minutes, and serve it. Very small suet dumplings, boiled in water, and added to this and the following soups, in the tureen, are an improvement. . Another way. Peel and slice six large onions, six potatoes, six car-letni rots, and four turnips ; fry them in half a pound of butter, and pour on them four quarts of boiling water. Toast a crust of bread as brown and hard as possible, in but do not burn it; put that, some celery, sweet herbs, white pepper, and salt, to the above; stew it all gently four hours, then strain it through a coarse cloth: have ready sliced carrot, celery, and a little turnip, and add the to your liking; and stew them tender in the soup. If not to approved, you may add an anchovy, and a spoonful of *** ketchup. Herb Soup. Clean and cut small six Silesia, or cabbage-lettuces, & large handful of spinach, purslain, white beet-leaves, & few young onions, and a little parsley. Take the seeds out of three large cucumbers, cut the cucumbers in slices, and, with half a pint of spinach-juice, add to the above. Put the vegetables into a stewpan, with half a pound of butter; stir round until the latter melts; cover close, and set the pan over a very gentle fire for two hours. Then pour in boiling water, until of a proper thickness: season with pepper and salt. Let the soup simmer an hour : put in some asparagus tops, boiled and cut in bits; allu if it be not of a proper consistence, or there appear any fat on the top, mix a tea-spoonful of flour with halt & cup of cold water, and add it half an hour before serving. SOUPS. - 133 ce bir his er to the 70 a like ICO the turezi atoes, it: boiling 16 Z as padara A French roll quartered, fried bread, or suet dumplings, may be put into the soup. Turnip Soup. Take off a knuckle of veal all the meat that can be pot fi made into cutlets, &c., and set the remainder on to stew, with an onion, a bunch of herbs, a blade of mace, some whole pepper, and five pints of water : cover it close; and let it do on a slow fire, four or five hours at least. Strain it, and set it by till next day; then take the fat and sediment from the jelly, and simmer it with turnips cut into small dice till tender, seasoning it with salt and pepper. Before serving, rub down half a spoonful of flour with half a pint of good cream, and the size of a walnut of butter, and boil a few minutes. Let a small roll simmer in the soup till wet through, and serve this pe with it. It should be as thick as middling cream. Old Peas Soup. Save the water in which beef or pork has been boiled; hip, 24 and, if too salt, put as much fresh water to it; or use fresh water entirely, with roast-beef bones, a ham or gammon bone, or an anchovy or two. Simmer these with some good whole or 'split peas; the smaller the quantity of water, at first, the better. Simmer till the peas will pulp through a colander; then set the pulp, -leste and some of the liquor that boiled the peas, with two carrots, a turnip, a leek, and a stick of celery cut into the bits, to stew till all is quite tender. 5 2 When ready, put fried bread cut into dice, dried mint The rubbed fine, pepper, and (if wanted) salt, into the tureen; prout. and pour the soup in. 03 If for maigre days, instead of bones, &c., four ounces I of butter will make it equally rich. Green Peas Soup. In shelling the peas, divide the old from the young; put the old ones, with an ounce of butter, a pint of water the outside leaves of a lettuce or two, two onions, pepper and salt, to stew till you can pulp the peas; and when it all si clothi? up. 134 DOMESTIC COOKERY. you have done so, put to the liquor that stewed them some more water, the hearts and tender stalks of the lettuces, alan the young peas, a handful of spinach cut small, and salt ole and pepper to relish properly, and stew till quite soft. If past the soup is too thin, or not rich enough, either of these faults may be removed by adding an ounce or two of them butter, mixed with a spoonful of rice or wheat flour, and boiled with it half an hour. Before serving, boil some and sa green mint, shred fine, in the soup. When there is plenty of vegetables, no meat is ne- cessary ; but if meat be preferred, a pig's foot or ham- bone, &c., may be bojled with the old peas, which is called a leg the stock. More butter than is mentioned above may be used with advantage, if the soup is required to be very rich. When peas first come in, or are very young, the stock may be made of the shells, washed, and boiled till they will pulp with the above; more thickening will then be wanted. Use spring water for fresh peas soup. Another, as used in Italy. Boil three pints of full-grown peas in five pints of the water, until tender enough to pulp through a coarse at the sieve ; then put the pulp, a cos-lettuce, two good-sized hobs cucumbers sliced, and a pint of young peas, into the liquor: stew gently, until the vegetables become ex: time tremely tender ; then add pepper and salt to your taste, chopped mint, and two ounces of butter rubbed in a spoonful of flour, and boil ten minutes. Dried Green Peas Soup, quite equal to that made of a fried peas. Set on three half pints of split green peas, a quart of soft water, and two ounces of fresh butter; let them gently simmer until they will entirely pass through a colander. Have ready half a pint of spinach-juice and a lettuce, and put with the peas as much water as will make the soup, when boiled, a proper thickness. Let it simmer till ready; then remove the lettuce, and add some asparagusa SOUPS. 135 Otwas heads; or if you have none, two leaves of spinach cut he listen as small as middling-sized peas; and, with two ounces ali ne of butter and a little flour, boil the soup twenty minutes. iest! Young peas may be substituted to great advantage for meals the asparagus, when they come into season; and the ne om soup being made of the dry split peas will be a great before convenience, should the crop be small. Season with die pepper and salt, and a good-sized knob of white sugar. Carrot Soup. mza 1 Put some beef-bones, with four quarts of the liquor 20 th in which a leg of mutton or beef has been boiled, iwo. ich be large onions, a turnip, pepper, and salt, into a saucepan, vore B and stew for three hours. Have ready six large carrots scraped and cut thin ; strain the soup on them, and stew TOUR them till soft enough to pulp through a hair-sieve or DOLE coarse cloth; then boil the pulp with the soup, which is gou to be as thick as peas soup. If too thick, add some broth; if the contrary, add a little flour rubbed down with two spoonsful of the soup. Use two wooden spoons to rub the carrots through. Make the soup the day before it is to be used. Pulp only the red part of the carrot, and not the yellow. Season with salt, Cayenne, and three knobs of white sugar. Onion Soup. 6 Into the water that has boiled a leg or neck of mutton, urbe put carrots, turnips, and (if you have one) a shank-bone, dini and simmer two hours. Strain it on six onions, first sliced and fried of a light brown ; simmer three hours, skim it carefully, and serve. Put into it a little roll, of small dumplings, or fried bread. . Spinach Soup. Shred two handsful of spinach, a turnip, two onions, a head of celery, two carrots, and a little thyme and parsley. Put all into a stew-pot, with a bit of butter the size of a walnut, and a pint of broth, or the water in which meat has been boiled; stew till the vegetables are quite tender; work them through a coarse cloth or sieve with a spoon; voli 136 DOMESTIC COOKERY. mandy 31, cuti na anomen then to the pulp of the vegetables, and liquor, put a quart of fresh water, pepper, and salt, and boil altogether about an hour. "Have ready some suet dumplings, the size of a walnut; and before you put the soup into the to tureen, put them into it. The suet must not be shred too finè; and take care that it is quite fresh. Beef and Cabbage Soup, as in Scotland. Put a rump or brisket of beef, of ten or twelve pounds, ten quarts of water, some carrots, turnips, whole onions, and black pepper, tied in a bit of muslin, and six good- sized cabbages in quarters. Stew slowly six hours, or until the meat be quite tender. Serve the beef in a soup- dish, with the soup and vegetables. All the vegetables are sometimes omitted except the cabbage. Scotch Leek Soup. Put the water that has boiled a leg of mutton into a stew-pot, with a quantity of chopped leeks, and pepper fan and salt; simmer them an hour; then mix some oatmeal with a little cold water quite smooth, pour it into the alcut soup, set it on a slow part of the fire, and let it simmer gently ; but take care that it does not burn. Scotch Cockie Lcekie. Stew a large fowl, a marrow-bone, and two or three difer pounds of beef, with two or three Scotch pints of water, Heidi and the white ends of two or three dozen of leeks, cut in pieces, until well flavoured. Just before serving, add half a pound of prunes, which, and the fowl, dish with the soup; but not the meat or marrow-bone. The latter, when put to boil must be divided, and the marrow-bone left uncovered. Another. · Put seven pounds of the upper end of a leg of beef, and an old fowl in a pot, with water enough to cover it, the white parts of two or three dozen of leeks half boiled and sliced, and a pound of prunes. Stew till the meat be tender, skimming it well. Hi there pin old e parall SOUPS. 137 Scotch Barley Broth. El Set on the fire two ounces of pearl barley with three Scotch pints of salt water; when it boils, skim it, and 10 add what quantity of salt beef, or fresh brisket, you 122 choose, and a marrow-bone, with a good quantity of leeks, cabbages, or savoys, and let it simmer four or five hours. Or you may use turnips, onions, and grated To carrots. Scotch Mutton Broth. Soak a neck of mutton in water for an hour; cut off Llon the scrag, and put it into a stewpan with two quarts of Ein as water. As soon as it boils, skim it well, and then sim-. percez mer it an hour and a half; then take the best end of the mutton, cut it into pieces (two bones in each), take some of the fat off, and put as many as you think proper; skim the moment the fresh meat boils up, and every 2:02 ..quarter of an hour afterwards. Have ready four or und five carrots, the same number of turnips, and three 20 onions, all cut, but not small; and put them in soon enough to get quite tender: add four large spoonsful of 16 Scotch barley, first wetted with cold water. The meat should stew three hours. Salt to taste, and serve all together. Twenty minutes before serving, put in some wie chopped parsley and some salt. It is an excellent winter-dish. Hare Soup. in Take an old hare that is good for nothing else, cut it into pieces, and lay it at the bottom of a soup-pot, with cela pound and a half of lean beef, two or three shank- ham bones of mutton well-cleaned, a slice of lean bacon, or ham, an onion, and a bunch of sweet herbs : pour on it two quarts of boiling water; cover the pot into which you put these with bladder and paper, and set it in a kettle of water. Simmer it till the hare is stewed to pieces; strain off the liquor, and give it one boil, with an anchovy cut into pieces; and add a spoonful of soy, a little Cayenne, and salt. A few fine forcemeat-balls, 3 138 DOMESTIC COOKERY. fried of a good brown, or small suet dumplings, should be served in the tureen. O.x-Tail Soup. Two or three ox-tails will make it stronger than a large quantity of meat without these, and form a very nourishing soup. · Make it like gravy-soup, and give it what flavour or thickening you like. Hessian Soup and Ragout. .. Clean the root of a neat’s tongue very nicely, and half ) an ox's head, with salt and water, and soak them after- wards in water only. Then stew them in five or six quarts of water, till tolerably tender. Let the soup for stand to be cold; take off the fat, which will make good paste for hot meat-pies, or will do to baste. Put to the soup a pint of split peas, or a quart of whole ones, de twelve carrots, six turnips, six potatoes, six large onions, a bunch of sweet, herbs, and two heads of celery. Sim- mer them without the meat, till the vegetables are done enough to pulp with the peas through a sieve ; and these soup will then be about the thickness of cream. Seasons it with pepper, salt, mace, allspice, a clove or two, and aims a little Cayenne, all in fine powder. If the peas are bad, a hiti the soup may not be thick enough; then boil in it a slice of roll, and put it through a colander ; or add a litile rice flour, mixing it by degrees. : For the Ragout, cut the nicest part of the head, the con kernels, and part of the fat of the root of the tongue, into small thick pieces. Rub these with some of the above is the seasoning, and put them into a quart of the liquor, kept on out for that purpose before the vegetables were added; ditana flour well, and simmer them till nicely tender. Then put a little mushroom and walnut ketchup, a little soy, a glass of port wine, and a tea spoonful of made mustard; win and boil all up together before served. If for company, wi. serve with small eggs and forcemeat balls. This way furnishes an excellent soup and a ragout as Bahia fresh SOUPS. 139 The other is a small expense, and they are not common. part will warm for the family. Soup à-la-sap. more on Boil half a pound of grated raw potatoes, a pound of jam beef sliced thin, a pint of gray peas, an onion, and three ounces of rice, in six pints of water to five ; strain it hat do through a colander ; then pulp the peas to it, and turn it into a saucepan again with two heads of celery sliced. Stew it tender, and add pepper and salt; and when you serve, add also fried bread. Portable Soup. Do Boil one or two knuckles of veal, one or two shins of beef, and three pounds of beef, in as much water only "Puas will cover them. Take the marrow out of the bones; put any sort of spice you like, and three large onions, When the meat is done to rags, strain it off, and put it into a very cold place. When cold, take off the cake of muntat (which will make crusts for servants' pies), put the soup into a double-bottomed tin-saucepan, and set it on a pretty quick fire, but do not let it burn. It must boil hos fast and uncovered, and be stirred constantly, for eight hours. Put it into a pan, and let it stand in a cold mi place a day; then pour it into a round soup china-dish, and set the dish into a stewpan of boiling water on a "stove, and let it boil, and be now and then stirred, till w the soup is thick and ropy; then it is done enough. Pour it into the little round part at the bottom of cups or basins turned upside down, to form cakes; and when cold, turn them out on flannel to dry. Keep them in un canisters. When they are to be used, melt them in - boiling water; and if you wish the flavour of herbs, or anything else, boil it first, strain off the water, and melt the soup in it. This is very convenient in the country, or at sea, - where fresh meat is not always at hand; as by this means a basin of soup may be made in five minutes. 140 DOMESTIC COOKERY. Soup maigre. Melt half a pound of butter in a stewpan, shake it round, and throw in six middling onions sliced. Shake the pan well for two or three minutes; then put to it and five heads of celery, two handsful of spinach, two cabe bage-lettuces cut small, and some parsley. Shake the pan well for ten minutes; then put in two quarts of art water, some crusts of bread, a tea-spoonful of beaten at pepper, three or four blades of mace; and if you have ato any white beet leaves, add a large handful of them cutis small. Boil gently an hour. Just before serving, beat in , two yolks of eggs, and a large spoonful of vinegar. Another. Flour and fry a quart of green peas, four onions sliced, *** the coarse stalks of celery, a carrot, a turnip, and a youn parsnip; then pour on them three quarts of water. Let u eels it simmer till the whole will pulp through a sieve. Then Chren boil in it the best of the celery cut thin, and a piece of life, butter rubbed in flour. To stew Beef's Cheek. Clean and soak well half an ox-head, and a large heel; a bra take the meat from the bones, and put it into a coarse en pan with three onions sliced, and fried brown, without any becoming burnt, in butter and four, a bunch of sweet most herbs; of allspice, pepper, and salt, a large spoonful qach. fist Lay the bones close on the meat, and pour on three suvali quarts of water. Cover the pan with a coarse brown paper, tie it closely, and let it stand in the oven ten hours ; le thipen or put it by the side of the fire, in a covered pot. When we done, take off the bones, and pour the soup and meat than into a pan : when to be used, take off the fat, and having warmed the soup, cut little bits of the meat to come up with or not, as may be chosen. A little celery, carrot, and it may turnip, may be boiled in a basin of it in a very short time, di mana if minced small ; and the flavour will be improved, tal com Simme pa strain - SOUPS. 141 without endangering its turning sour, by being put in at first, as meat does not ferment so soon as vegetables. Chicken Broth. Skin an old fowl, cut it down the back, from which remove the rump and the brown parts adhering to the bones. Wash the fowl, and put it into three pints of water, with two blades of mace, and a spoonful of washed rice: let it boil up, skim it nicely twice, then stop the saucepan close, and simmer three hours. The flavour of parsley, &c. may be given. Veal Broth. Make as above, of the scrag end of neck of veal: a pound to a pint will make it pretty good. Stock for brown or white Fish Soups. Take a pound of skate, four or five flounders, and two pounds of eels. Clean them well, and cut them into pieces; cover them with water; and season them with mace, pepper, salt, an onion stuck with cloves, a head of celery, two parsley-roots sliced, and a bunch of sweet herbs. Simmer an hour and a half, closely covered, and then strain it off for use. If for brown soup, first fry the fish brown in butter, and then do as above. It will not keep more than two or three days. The gravy from potted herrings, or hunters' beef, gives the most delicious flavour to soups; and, in fami- lies where fish soups are much used, the former would - be found a valuable preparation, if for that purpose only. Eel Soup. Take three pounds of small eels ; put to them two quarts of water, a crust of bread, three blades of mace, some whole pepper, an onion, and a bunch of sweet herbs ; cover them close, and stew till the fish is quite broken ; then strain it off. Toast some bread, cut it into dice, and pour the soup on it boiling. A piece of carrot may be put in at first. This soup will be as rich as if made of meat. A quarter of a pint of rich cream, 142 DOMESTIC COOKERY. with a tea-spoonful of flour rubbed smooth in it, is a trade great improvement. RENA Skate Soup. · Make it of the stock directed for fish soup: with an ounce of vermicelli boiled in it, a little before it is served. " Then add half a pint of cream, beaten with the yolks of two eggs. Stir it near, but not on the fire. Serve it with a small French roll made hot in a Dutch oven, and then soaked in the soup an hour. Excellent Lobster Soup. - Take the meat from the claws, bodies, and tails of six to the small lobsters ; take away the brown fur, and the bag ehre, in the head; beat the fins, chine, and small claws, in a serie mortar. Boil it very gently in two quarts of water, with the crumb of a French roll, some ground white pepper, vy? salt, two anchovies, a large onion, sweet herbs, and a bit of lemon-peel, till you have extracted the goodness ea ric) of them all. Strain it off. Beat the spawn in a mortar, stof with a bit of butter, a quarter of a nutmeg, and a tea-ida bu spoonful of flour: mix it with a quart of cream. Cut of the tails into pieces, and give them a boil up with the van cream and soup. Serve with forcemeat-balls made of the remainder of the lobster, mace, pepper, salt, a few crumbs, and an egg or two. Let the balls be made up ting with a bit of flour, and heated in the soup. . Crayfish or Prawn Soup. Boil six whitings, and a large eel (or the eel and half a thornback, well cleaned), with as much water as will cover them; skim them clean ; and put in whole pepper, m mace, ginger, parsley, an onion, a little thyme, and three cloves. Boil to a mash. Pick a sufficient num ber of crayfish, or prawns; pound the shells and a little roll; but first boil them with a little water, vinegar, salt, mis and herbs : put this liquor over the shells in a sieve: then pour the other soup clear from the sediment. Chop & . jobster, and add this to it, with a quart of good beef whom gravy; and also the tails of the crayfish, or the prawns, GRAVIES. 143 zal com you and some flour and butter; and season as may be liked, if not high enough. Oyster Soup. NEE Take two quarts of fish stock, as directed in page 141: velit beat the yolks of ten hard eggs, and the hard part of th the two quarts of oysters, in a mortar, and add this to the fre x stock. Simmer it all for half an hour; then strain it off, kateri üs and put it and the oysters (cleared of the beards, and nicely washed) into the soup. Simmer five minutes: have ready the yolks of six raw eggs well beaten, and add them to the soup. Stir it all well one way, on the ant side of the fire, till it is thick and smooth, but do not let II. ab it boil. Serve with a roll moistened in the soup. of ve Another Oyster Soup, as made at Oystermouth, in South Wales. hers Make a rich mutton broth, with two large onions, ! the three blades of mace, and black pepper. When strained, 2013 pour it on a hundred and fifty oysters, without the beards, =C, 2011 and a bit of butter rolled in flour. Simmer gently a frict quarter of an hour, and serve with a roll. GRAvies. 1; LObservations on Gravies, in addition to those given in common with Soups. As gravy meat is an article of considerable expense in many families where a large table is not kept, every wote hint which may tend to diminish superfluities, without decreasing the flavour of the dishes, must be acceptable to a good economist. hazi Gravy may be made quite as good of the skirts of beef, kidney, or milt, or of the liver of a fat ox, as of any amit other kind of meat, if cut in pieces, fried with onions. si and seasoned with herbs and spices, as other gravies. Gravy may also be made of the knuckle of dressed mutton, if much be not required. in The bones and pieces of meat cut off to make joints appear well, called trimmings, as likewise those of fowls, al 244 DOMESTIC COOKERY. may be made by a skilful cook to answer the same pur- pose. *. All the shank-bones of legs and shoulders of mutton should be thrown into water, and, after good soaking and brushing, be long boiled; the water in which they are done will add greatly to the richness of gravy, as does the jelly of cow-heels. The latter must lie all night in water, which causes the jelly to be of a good colour. When boiled three hours, and become cold, let! the fat be carefully taken off; and when apparently quite 415 clear, lay some white paper upon it, rubbing it close with a spoon, which will remove every particle of grease, and kuna it will be as pure as the jelly of a calf's foot. Tarragon and knotted marjoram, by some called in London thyme, give the flavour of French cookery, the and are a great improvement to gravies; but should be a ani added only a short time before serving. Truffles and morels thicken and improve the flavour then of gravies and soups : half an ounce being carefully a washed of each, simmer them in a pint of water, and add to the whole. To make Gravy that will keep a week. Cut lean beef thin, put it into a frying-pan without any butter or fat, and set it on a fire covered, but take care , it does not burn; let it stay till all the gravy that comes 201 out of the meat is dried up into it again, often shaking all tact it: put as much water as will cover the meat, and let her / that stew away. Then put to the meat a small quantity Tab of water, herbs, onions, spice, and a bit of lean ham: eo simmer till it is rich, and keep it in a cool place. Do alta not take off the fat till going to be used. Another way. Lay meat at the bottom of a stewpan, with two or three ounces of butter, and herbs and roots strewed over to it : cover close, and set it on a slow part of the stove. Some When the gravy is drawn out, shake it into the meat, sem and let it remain till nearly dried up again; then add as much water as required. GRAVIES. 145 ? Solle? tes Clear Gravy. Slice beef thin; broil a part of it over a very clear deres quick fire, just enough to give colour to the gravy, but good not to dress it; put that and the raw into a very nicely - in KL tinned stewpan, with two onions, a clove or two, whole as op black pepper, berries of allspice, and a bunch of sweet. ar Dust herbs; cover it with hot water, give it one boil, and be six skim it well two or three times; then cover it, and sim- erem mer till quite strong. Cullis, or brown Gravy. Lay over the bottom of a stewpan as much - lean veal as will cover it an inch thick; then cover the veal with thin slices of undressed gammon, two or three onions, The two or three bay-leaves, some sweet herbs, two blades che of mace and three cloves. Cover the stewpan, and set it over a slow fire ; but when the juices come out, let website the fire be a little quicker. When the meat is of a fine brown, fill the pan with good beef broth, boil and skim 2 it, then simmer an hour: add a little water, mixed with rah" as much flour as will make it properly thick: boil it half an hour, and strain it. This will keep a week. Bechamel, or white Gravy... A Cut lean veal into small slices, and the same quantity dlas of lean bacon or ham; put them into a stewpan with a en so good piece of butter, an onion, a blade of mace, a few 246 mushroom-buttons, a bit of thyme, and a bay-leaf; fry the whole over a very slow fire, but not to brown it; 23 thicken it with flour. Add an equal quantity of good veal or mutton broth, and cream. Let it boil gently one hour, stirring it all the time; strain it through a soup- strainer. A Gravy without Meat. Put a glass of small beer, a glass of water, some pep- per, salt, lemon-peel grated, a bruised clove or two, and a spoonful of walnut-pickle, or mushroom-ketchup, into a basin. Slice an onion, flour and fry it in a piece of butter till it is brown. Then turn all the above into a 146 DOMESTIC COOKERY. small tosser with the onion, and simmer it covered twenty minutes. Strain it off for use, and when cold, take off the fat. A rich Gravy. Cut beef into thin slices, according to the quantity wanted: slice onions thin, and flour both; fry them of a light pale brown, but do not on any account suffer them to get black; put them into a stew pan, pour boil. ing water on the browning in the frying-pan, boil it up, and pour on the meat. Put to it a bunch of parsley, thyme, and savoury, a small bit of knotted marjoram, the same of tarragon, some mace, berries of allspice, whole black peppers, a clove or two, and a bit of ham, or gammon of bacon. Simmer till you have extracted all the juices of the meat; and be sure to skim the mos ment it boils, and often after. If for a hare, or stewed fish, anchovy should be added. Gravy for a Fowl when there is no meat to make it of. Wash the feet nicely, and cut them and the neck small: simmer them with a little bread browned, a slice & of onion, a bit of parsley and thyme, some pepper and salt, and the liver and gizzard, in half a pint of water, till half wasted. Take out the liver, bruise it, and strain the liquor to it. Then thicken it with flour and butter, and add a tea-spoonful of mushroom-ketchup, and it N will be very good. Veal Gravy. Make it as directed for Cullis (page 145); but leave out the spice, herbs, and flour. It should be drawn very slowly; and, if for white dishes, do not let the meat brown. A less expensive Veal Gravy. When all the meat has been taken from a knuckle of veal, divide the bones, and lay them, and a pound of the scrag of a neck, in a stewpot; and, if you like it, ani Ounce of lean bacon, a bunch of parsley, a little thyme, de GRAVIES. 147 28, dili gif ani a bit of lemon peel, and a dessert-spoonful of pepper; these add as much water as will cover them. Boil and skim it nicely; stop the pot down close, and let it simmer as slowly as possible three hours. Strain off, and let it stand till cold; then skim it, and take the jelly from the the sediment. Pound some mace fine, and boil with two ffy te spoonsful of water, and add to the gravy. If cream is Catce to be put to it, do not add the salt until the gravy comes 2.0, phare off the fire. A cheap and good Gravy. Fry three onions in butter a nice brown; toast a large slice of bread a considerable time, till quite hard, and A very brown, but not burnt. Set these, and any bit of meat, or bone of a leg of mutton, &c., and some herbs, on the fire, with water in proportion, and stew till the gravy is thick and rich; add salt and pepper; strain off, and keep cool. Gravy to make Mutton eat like Venison. Pick a very stale woodcock or snipe, cut it in pieces (but first take out the bag from the entrails), and sim- Telemmer with as much unseasoned meat-gravy as you will want. Strain it, and serve in the dish.. Strong Fish Gravy. 11. Skin two or three eels, or some flounders; gut, and ,5 wash them very clean ; cut them into small pieces, and put into a saucepan. Cover them with water, and add a little crust of bread toasted brown, two blades of mace, some whole pepper, sweet herbs, a piece of lemon-peel, an anchovy or two, and a tea-spoonful of horseradish. ; Cover close and simmer; add a bit of butter and flour, and boil with the above. Savoury Jelly to put into cold Meat Pies. Make it of a small bare knuckle of leg or shoulder of Veal, or a piece of scrag of that or mutton; or if the pie be of fowl or rabbit, the carcasses, necks, and heads, added to any piece of meat, will be sufficient, observing I 2 149 DOMESTIC COOKERY. *** 2 273 to give consistence by cow-heel, or shanks of mutton. Put the meat, a slice of lean ham or bacon, a faggot of different herbs, two blades of mace, an onion or two, a small bit of lemon-peel, a tea-spoonful of Jamaica pep- per bruised, the same of whole pepper, and three pints of water, in a stewpot that shuts very close. As soon as it boils, skim it well, and let it simmer very slowly till quite strong; strain it, and when cold, take off the fat with a spoon first, and then, to remove every particle of grease, lay a clean piece of cap or blotting paper on it. When cold, if not clear, boil it a few minutes with the whites of two eggs (but do not add the sediment), and pour it through a nice sieve, with a napkin in it, which has been dipped in boiling water, to prevent waste. Jelly to cover cold Fish. · Clean a skate, and put it into three quarts of water, with a calf's-foot, or cow-heel, a stick of horseradish, an onion, three blades of mace, some white pepper, a piece of lemon-peel, and a good slice of lean gammon. Stew until it will jelly; strain it off: when cold, remove every per bit of fat; take it up from the sediment, and boil it with *: a glass of sherry, the whites of four or five eggs, and a piece of lemon. Boil without stirring; and after a few minutes set it by to stand half an hour, and strain it through a bag or sieve, with a cloth in it. Cover the fish with it, when cold, lightly roughed. the PART V. SAUCES, FORCEMEATS, VINEGARS, KETCHUPS, PICKLES, &c. A very good Sauce, especially to hide the bad colour of Fowls. Cut the livers, slices of lemon in dice, scalded parsley, and hard eggs; add salt, and mix them with butter ; boil them up, and pour over the fowls. This will do for roast rabbit. SU SAUCES. 149 ediary or από οπ okoista White Sauce for Fricassee of Fowls, Rabbits, White Meat, Fish, or Vegetables. men Ki It is seldom necessary to buy meat for this favourite Jamie sauce, as the proportion of that flavour is but small. und der The water that has boiled fowls, veal, or rabbit; or a ose little broth, that may be in the house; or the feet and er reti necks of chicken, or raw or dressed veal, will suffice. take ofte Stew with a little water any of these, with a bit of lemon- er parti peel, some sliced onion, some white peppercorns, a little i pamera pounded mace or nutmeg, and a bunch of sweet herbs, Les me until the flavour be good; then strain it, and add a little good cream, a piece of butter, and a little flour: salt to z iz to your taste. A squeeze of lemon may be added after the sauce is taken off the fire, shaking it well. Yolk of egg is often used in fricassee ; but if you have any cream, it is better, as the former is apt to curdle. A very good Sauce for boiled Chickens. Det Take the heads and necks, with a small bit of the MOL scrag of veal or mutton ; put them into a saucepan with Esmorete two blades of mace, a few white peppercorns, an anchovy. beli a head of celery sliced, a bunch of sweet herbs, and a 099 41 small bit of lemnon-peel. Boil these in a quart of water jer de to half a pint. Strain, and thicken it with a quarter of ezt a pound of butter and some flour; boil it five minutes; then put in two spoonsful of mushrooms; and having beaten up the yolks of two eggs with a tea-cup of cream, put it into your sauce, and keep shaking it one way over the fire till it is near boiling: then put it into a sauce- tureen. Lemon white Sauce for boiled Fowls. Put the peel of a small lemon, cut very thin, into a pint of sweet rich cream, with a sprig of lemon-thyme, and ten white peppercorns. Simmer gently till it tastes well of the lemon: then strain it; and thicken it with a quarter of a pound of butter, and a dessert-spoonful of four rubbed in it. Boil it up; then pour the juice of the lemon strained into it, stirring it well. Dish the 150 DOMESTIC COOKERY. chickens, and then mix a little white gravy, quite hot, seint with the cream, but do not boil them together; add salt al to your taste. Another white Sauce for boiled Fowls. Boil a large blade of mace, two cloves, and fifteen peppercorns, in half a pint of soft water, until the flavour be obtained ; strain it off, put it into a saucepan, with four anchovies chopped fine, a quarter of a pound of butter rolled in flour, and half a pint of cream. Boil, and stir well, two minutes. Put some in a tureen, and the remainder in the dish. A Sauce for roast Fowls. Put into a small stewpan two slices of ham, a clove of garlic, a laurel-leaf, and sliced onions; add a little good gravy, a sprig of knotted marjoram, and a spoon- ful of tarragon vinegar: simmer slowly an hour ; strain off, and put into the dish or a boat. Sauce for Fowl of any sort. Boil some veal-gravy, pepper, salt, the juice of a Woman Seville orange and a lemon, and a quarter as much of 1, port wine as of gravy; and pour it into the dish or a boat. Sauce for cold Fowl or Partridge. .. Rub down in a mortar the yolks of two eggs boiled an ad hard, an anchovy, two dessert-spoonsful of oil, three of vinegar, a shalot, Cayenne, if approved, and a tea-spoon- Ne samo ful of mustard. All should be pounded before the oil well is added. Then strain it. Shalot-vinegar, instead of shalot, eats well; but then omit one spoonful of the common vinegar. Salt to your taste. A very fine Mushroom Sauce for Fowls or Rabbits. Wash and pick a pint of young mushrooms, and rub them with salt, to take off the tender skin. Put them into a saucepan with a little salt, some nutmeg, a blade of mace, a pint of cream, and a good piece of butter nel fine Green some SACCES. 151 Bork sang t'a pou cream und as Tubbed in flour. Boil them up and stir them till done; then pour it round the chickens, &c. Garnish with lemon. If you cannot get fresh mushrooms, use pickled ones, done white, with a little mushroom-powder with the cream, &c. Sauce for Wild Fowl. Simmer a tea-cupful of port wine, the same quantity of good meat gravy, a little shalot, a little pepper, salt, a grate of nutmeg, and a bit of mace, for ten minutes : put in a bit of butter and flour, give it all one boil, and pour it through the birds. In general they are not stuffed, but may be done so if liked. Another for the same, or for Ducks. Serve a rich gravy in the dish ; cut the breast into slices, but do not take them off; cut a lemon, and put pepper and salt on it; then squeeze it on the breast, and pour a spoonful of gravy over it before you help. . An excellent Sauce for boiled Carp, or boiled Turkey. Rub half a pound of butter with a tea-spoonful of flour, put to it a little water, melt it, and add near a quarter of a pint of thick cream, and half an anchovy chopped fine not washed; set it over the fire; and as it boils up, add a large spoonful of real India soy. If that does not give it a fine colour, put a little more. Turn it into the sauce-tureen, and put sorne salt and half a lemon : stir it well, to prevent its curdling. Green Sauce for Green Geese or, Ducklings. Mix a quarter of a pint of sorrel-juice, a glass of white wine, some scalded gooseberries, some white sugar, and a bit of butter. Boil them up, and serve in a boat. Liver Sauce. Chop boiled liver of rabbits or fowls, and do it as directed for lemon-sauce (page 149), with a very little - wiel - as mens ne dishes , pershe doe = tez?" -fore the JUSHA s. 2015 152 DOMESTIC COOKERY. Miza dhe WP pepper and salt, and some parsley; add these to some melted butter, using milk or cream instead of water. Egg Sauce. Boil the eggs hard, and cut them into small pieces ; then put them to melted butter. Onion Sauce. pali Peel onions, and boil them tender; squeeze the water from them; then chop them, and add to them butter that has been melted rich and smooth, as will be hereafter directed, but with a little good milk instead of water; boil it up once, and serve it for boiled rabbits, partridges, scrag or knuckle of veal, or roast mutton. A turnip boiled with the onions makes them milder. Clear Shalot Sauce. Put a few chopped shalots into a little gravy, boiled clear, and near half as much vinegar: season with pep- per and salt; boil half an hour. To make Parsley Sauce, when parsley-leares are not . to be had. Tie up a little bruised parsley-seed in a bit of clean Roy muslin, and boil it ten minutes in some water. Use this water to melt the butter; and throw into it a little boiled spinach, minced, to look like parsley. Bread Sauce. hosle Boil a large onion, cut into four, with some black peppers and milk, till the onion is quite a pap. Pour whic the milk strained on grated white stale bread, and cover it. In an hour put it into a saucepan, with a good piece of butter mixed with a little flour: boil the whole up together, and serve. Dutch Sauce, for Meat, Fowl, or Fish. - Put six spoonsful of water, and four of vinegar, into a saucepan; warm, and thicken it with the yolks of two eggs. Make it quite hot, but do not boil it; stir it, or Sinan a k toma SAUCES. 153 piese is shake the pan all the time; squeeze in the juice of half of the a lemon, and strain it through a sieve. Sauce Robart, for Rumps or Steaks. amelis Put a piece of butter, the size of an egg, into a sauce- pan, set it over the fire, and when browning throw in a handful of sliced onions cut small; fry them brown, but do not let them burn; add half a spoonful of flour, shake 2 days the onions in it, and give it another fry: then put four en bultz" spoonsful of gravy, and some pepper and salt, and boil be here it gently ten minutes: when cold, skim off the fat; add d of me a tea spoonful of made mustard, a spoonful of vinegar, sa petite and the juice of half a lemon ; boil it all, and pour it "A round the steaks. They should be of a fine yellow brown, and garnished with fried parsley and lemon. Benton Sauce, for hot or cold roast Beef. 721, die Grate, or scrape very fine, some horseradish, a little 2 with made mustard, some pounded white sugar, and four large spoonsful of vinegar. Serve in a saucer. ' BH Sauce for Fish Pies, where Cream is not ordered. Take equal quantities of white wine (not sweet), vine- er nos gar, oyster-liquor, and mushroom ketchup; boil them pe up with an anchovy; strain, and pour it through a fun- ileti vel into the pie, after it is baked. Another. : Chop an anchovy small, and boil it up with three PB spoonsful of gravy, a quarter of a pint of cream, and a bit of butter and four. Add to the pie when baked. Tomata Sauce for hot or cold Meats. Put tomatas, when perfectly ripe, into an earthen jar, and set it in an oven, when the bread is drawn, till they are quite soft; then separate the skins from the pulp, and mix this with capsicum-vinegar, and a few cloves of garlic pounded, which must both be proportioned to the quantity of fruit. Add powdered ginger and salt to your laste. Some white-wine vinegar and Cayenne may be SAUCES. 155 to this parsley, a shalot, and two spoonsful of crumbs of bread; el put it into a tosser with two spoonsful of good broth, and as much white wine: simmer ten minutes : season with pt Port pepper and salt, and when to be put into the dish, add the juice of a small lemon. Sauce for Veal, or any Meat. Boil an unwashed anchovy cut small, with a cup of gravy, a glass of port, a shalot minced, and the juice of preten. half a small leinon; strain, and mix in the dish with the gar. 5. gravy of the meat. Sorrel Sauce for Fricandeau or roast Veal. jsem Wash three handsful of sorrel; put it into a silver pintat saucepan, or a very, new block-tin one, with an ounce of ful or butter, and a little salt. Let it stew, covered, till the cand of leaves have no form ; and serve. Ham Sauce. When a ham is almost done with, pick all the meat Elice, a clean from the bone, leaving out any rusty part, and all and we the fat: beat the meat and the bone to a mash with a rolling-pin; put it into a saucepan, with three spoons- ful of gravy; set it over a slow fire, and stir it all the time, or it will stick to the bottom. When it has been 7 on some time, put to it a small bundle of sweet herbs, bud some pepper, and half a pint of beef-gravy; cover it up, ' and let it stew over a gentle fire. When it has a good Lutino flavour of the herbs, strain off the gravy. A little of this Want is an improvement to all gravies. Lithes Save the gravy that runs from hams for the same halit purpose. Caper Sauce. Cut them once, and put them to melted butter, in which give them one boil up. An excellent substitute for Caper Sauce.. Boil, slowly, some parsley, that it may not become a of the bad colour, cut it, but do not chop fine; put it to melted 156 . DOMESTIC COOKERY. butter, with a dessert-spoonful of vinegar, and a tea- spoonful of salt. Boil, and serve. Capers, when their liquor is exhausted, may be kept by adding fresh vinegar, that has been scalded and become cold. Keep them always from the air, which makes them soft. Nasturtiums for Capers. Keep them a few days after they are gathered; then up pour boiling vinegar over them, and, when cold, cover. They will not be fit to eat for some months; but are ... then finely flavoured, and by many preferred to capers. - Sauce Piquante. Put an ounce or two of butter, with two shred onions, a carrot, a parsnip, a little thyme, laurel, basil, two cloves, two shalots, a clove of garlic, and some parsley, into a stewpan; turn the whole over the fire till it becomes brown; then shake in some flour, and moisten it with some broth and a spoonful of vinegar. Let it boil over a slow fire; skim and strain it ; then add pepper and SU, salt; and serve with any dish you would wish to be mu heightened. Sauce Piquante to serve cold. · With salad, cut very fine, mince half a clove of garlic Nebe? and two shalots; add mustard, sweet oil, a little vinegar, R .salt, and pepper. A very fine Fish Sauce. Put into a very nice tin-saucepan a pint of fine port this the wine, a gill of mountain, half a pint of fine walnut-wal sie ketchup, twelve anchovies, and the liquor that belongs get ble to them, a gill of walnut-pickle, the rind and juice of a para large lemon, four or five shalots, some Cayenne to taste, mitandao three ounces of scraped horseradish, three blades of lich. mace, and two tea-spoonsful of made mustard : boil it all disinten gently, till the rawness goes off; then put it into small pop bottles for use. Cork them very close, and seal theo 14: 36 top the best Sauces. 157 any type Al conto Another. Chop twenty-four anchovies, not washed, and ten sha- market lots, and scrape three spoonsful of horseradish; which, el cor with ten blades of mace, twelve cloves, two sliced lemons, File half a pint of anchovy liquor, a quart of hock or Rhenish wine, and a pint of water, boil to a quart; then strain off; and when cold, add three large spoonsful of walnut- wwketchup, and put into small bottles well corked. Fish Sauce without Butter. nits: Simmer very gently a quarter of a pint of vinegar and red to make half a pint of water (which must not be hard), with an onion, half a handful of scraped horseradish, and the following spices lightly bruised; four cloves, two blades shrelk of mace, and half a tea-spoonful of black pepper. When 3:,00 the onion is quite tender, chop it small with two an- valdes chovies, and set the whole on the fire to boil for a few J it by minutes, with a spoonful of ketchup. In the mean time, moisten i have ready and well beaten the yolks of three fresh eggs; et it la strain them, mix the liquor by degrees with them, and Eppal when well mixed, set the saucepan over a gentle fire, keeping the basin in one hand, into which toss the sauce to and fro, and shake the saucepan over the fire, that the eggs may not curdle. Do not boil them, only let the sauce be hot enough to give it the thickness of melt- Dret ed butter. - Fish Sauce à-la-Craster. Thicken a quarter of a pound of butter with flour, and brown it; then put to it a pound of the best anchovies, cut small, six blades of pounded mace, ten cloves, forty berries of black pepper and allspice, a few small onions, a faggot of sweet herbs (namely, savoury, thyme, basil, and knotted marjoram), and a little parsley and sliced horseradish; on these pour half a pint of the best sherry and a pint and a half of strong gravy. Simmer all gently for twenty minutes ; then strain it through a sieve, and bottle it for use. The way of using it is, to boil some of it in the butter while melting. - 158 DOMESTIC COOKERY. Oyster Sauce. Save the liquor in opening the oysters; and boil it with the beards, a bit of mace and lemon-peel. In the mean time throw the oysters into cold water, and drain it off. Strain the liquor, and put it into a saucepan with them, and as much butter, mixed with a little milk, as will make sauce enough; but first rub a little flour with it. Set them over the fire, and stir all the time; and put when the butter has boiled once or twice, take them off, dito and keep the saucepan near the fire, but not on it: for if done too much, the oysters will be hard. Squeeze a little lemon-juice, and serve, If for company, a little cream is a great improvement la Observe, the oysters will thin the sauce, so put butter accordingly: Cockles make excellent sauce done as above, obe serving to clean them from any sand that may be in the end shells. Lobster Sauce. Pound the spawn, and two anchovies; pour on them two spoonsful of gravy; strain all into some butter, melted as will be hereafter directed; then put in the Sky meat of the lobster: give it all one boil, and add a squeeze of lemon. Another way. - Leave out the anchovies and gravy; and do it as above, either with or without a little salt and ketchup, as you like. Many prefer the flavour of the lobster and the bi salt only. Shrimp Sauce. If the shrimps are not. picked at home, pour a little les water over them to wash them; put them to buttermilies melted thick and smooth: give them one boil, and add the juice of a lemon. Anchovy Sauce. Chop one or two anchovies without washing; puta SE CON kuh, and SAUCES. 159 30 puis them to some flour and butter, and a little drop of water: stir it over the fire till it boils once or twice. When the anchovies are good they will be dissolved ; and the co- f lour and flavour much better than by the usual way. I slepi To melt Butter ; which is rarely well done, though a very essential article. me to Mix, in the proportion of a tea-spoonful of flour to four the bounces of the best butter, on a trencher. Put it into a lake small saucepan, and two or three table-spoonsful of hot 2012 water; boil quick a minute, shaking it one way all the ! time. Milk used instead of water requires rather less butter, and looks whiter. An excellent Currie Powder. Reduce to the finest powder six ounces and a half of $2001coriander seeds, one ounce and a half of cumin seeds, a mas fe quarter of an ounce of cardamom seeds, three ounces of turmeric, and half an ounce of ginger, after being cleared of the outsides. Put each sort before the fire to dry; w then mix thoroughly. When quite cold, put together copy twenty drops of oil of cinnamon, ten drops of oil of cloves, and ten drops of oil of nutmeg; and, mixing them well, rub by degrees the whole of the powder in a mortar. Keep it in a bottle closely stopped; and have enough for twice using in a small one. To make Mustard. like Mix the best Durham flour of mustard, by degrees, als with boiling water, to a proper thickness, rubbing it per- fectly smooth : add a little salt, and keep it in a small jar close covered, and put only as much into the glass as will be used soon; which should be wiped daily round the edges. Another way, for immediate use. Mix the mustard with new milk by degrees, to be quite smooth, and add a little raw cream. It is much softer this way, if not better, and will keep well. 160 DOMESTIC COOKERY, The patent mustard is by many preferred, and it is perhaps as cheap, being always ready; and if the pots in are returned, three-pence is allowed for each. A tea-spoonful of sugar to half a pint of mustard is a great improvement, and softens it. Kitchen Pepper, Mix in the finest powder, one ounce of ginger; of cinnamon, black pepper, nutmeg, and Jamaica pepper, half an ounce each ; ten cloves, and six ounces of salt. by Keep it in a bottle. It is an agreeable addition to any brown sauces or soups. Spice in powder, kept in small bottles close stopped, kirt goes much farther than when used whole. It must be adt dried before pounded ; and should be done in quantities sama that may be wanted in three or four months. Nutmeg alates need not be done, but the others should be kept in se atel parate bottles, with a little label on each. To dry Mushrooms. Wipe them clean; and of the large take out the brown, Hiller and peel off the skin. Lay them on paper to dry in a walay cool oven, and keep them in paper bags, in a dry place. He rulet When used, simmer them in the gravy, and they will swell to near their former size: to simmer them in their own liquor till it dry up into them, shaking the pan, then laten drying on tin plates, is a good way, with spice or not, fitte as above, before made into powder. Tie down with bladder; and keep in a dry place, or dideli in paper, Mushroom Powder. Wash half a peck of large mushrooms while quite fresh, and free them from grit and dirt with flannel; he scrape out the black part clean, and do not use any that are worm-eaten ; put them into a stew pan over een the fire without water, with two large onions, some cloves, a quarter of an ounce of mace, and two spoonsa ful of white pepper, all in powder; simmer and shake the SAUCES. 161 UNONG ed them till all the liquor be dried up, but be careful they do wit not burn. Lay them on tins or sieves, in a slow oven, de till they are dry enough to beat to powder, then put the ipse powder in small bottles, corked, and tied closely, and keep in a dry place. 'A tea-spoonful will give a very fine flavour to any soup or gravy, or any sauce; and it is to be added just le pet before serving, and one boil given to it after it is put in. To pot Mushrooms, to keep a quarter of a year. dilecek. Choose large buttons, or such whose inside is not yet the least brown; peel and wipe out the fur of the larger ones-; and to every two quarts put half a drachm of pounded mace, two drachms of white pepper, and six or in eight cloves in powder: set them over the fire; shake 3. and let the liquor dry up into them. Then put to them pie two ounces of butter, and stew them in it until they be fit for eating; pour the butter from them, and let them become cold. Pack them close into a pot, making the surface as even as possible; add some butter lukewarm, thand then lay a bit of white paper over them, and pour 2m clarified suet upon it to exclude the air. To choose Anchovies. They are preserved in barrels with bay-salt; no other fish has the fine flavour of the anchovy. The best look red and mellow, and the bones moist and oily; the flesh w should be high-flavoured, the liquor reddish, and have a fine smell. When the liquor becomes dry, put in a little beef brine. To make Essence of Anchovies. Take two dozen of anchovies, chop them, and without the bone, but with some of their own liquor strained, add them to sixteen large spoonsful of water; boil gently till dissolved, which will be in a few minutes; when cold, strain and bottle it. The quicker the process, the finer will be the colour. 162 DOMESTIC COOKERY. Dort To make Sprats taste like Anchovies. Salt them well, and let the salt drain from them. In twenty-four hours wipe them dry, but do not wash them. Mix four ounces of common salt, an ounce of bay-salt, an ounce of salt-petre, a quarter of an ounce of sal- prunella, and half a tea-spoonful of cochineal, all in the finest powder. Sprinkle it among three quarts of the fish, and pack them in two stone jars. Keep in a cold place ; fasten down with a bladder.' These are pleasant on bread and butter ; but use the best for sauce.. Browning, to colour and flavour Made Dishes. Beat to powder four ounces of double-refined sugar, put it into a very nice iron frying-pan, with one ounce of fine fresh butter, mix it well over a clear fire, and when it begins to froth hold it up higher; when of a very fine dark brown, pour in a small quantity of a pint of port, and the whole by very slow degrees, stirring all the time. Put to the above half an ounce of Jamaica and the same of black pepper, six cloves of shalots peeled, three blades de of mace bruised, three spoonsful of mushroom and the spot same of walnut ketchup, some salt, and the finely pared rind of a lemon; boil gently fifteen minutes, pour it into a basin till cold, take off the scum, and bottle for use. Casserol, or Rice Edged, for a Currie or Fricassee. After soaking and picking fine Carolina rice, boil it in water and a little salt, until tender, but not to a mash; drain, and put it round the inner edge of the dish, to the height of two inches; smooth it with the back of a spoon, and wash it over with yolk of egg, and put it into the oven for three or four minutes, then serve the meat in the middle. FORCEMEATS. Forcemeats, whether in the form of stuffing-balls, or patties, make a considerable part of good cooking, by in FORCEMEATS. 163 the flavour they impart to whatsoever dish they are added, if properly made. un bec ! Exact rules for the quantities cannot easily be given ; mabilis but the following observation may be useful, and e of their habit will soon give knowledge in mixing them to the Quble de taste. el, als At many tables, where everything else is well done, it quarts de is common to find very bad stuffing. epid. According to what it is wanted for should be the selection from the following list, observing that of the butesi most pungent articles least must be used. No one fla- vour should predominate greatly; yet, if several dishes be served the same day, there should be a marked variety e Dites in the tastes of the forcemeat, as well as of the gravies. pineda A general fault is, that the tastes of lemon-peel and thyme overcome all others, therefore they should only be e adinin used in small quantities. ren They should be consistent enough to cut with a knife, Lintorfe but not dry and heavy. mit der Herbs are a very essential ingredient; and it is the ned by copious but judicious use of them that chiefly gives the hrelin cookery of the French its superior flavour. Forcemeat Ingredients. Dumi for at 2B Cold fowl, veal, or mutton. Cold sole. lice Scraped ham, or gammon. Oysters. Wall Fat bacon, or the fat of Anchovy. ham. Lobster. Tarragon. Savory. Pennyroyal. Knotted marjoram. Crumbs of bread.: Thyme, and lemon-thyme. Basil. White pepper. Sage. Lemon-peel. Yolks of hard eggs. Beef-suet Veal-suet. Butter. Marrow. Parsley Salt. Nutmeg. 2 2 164 DOMESTIC COOKERY. en mit Skoron Yolk and white of eggs, Mace and cloves. : : well beaten to bind the Cayenne. mixture. Garlic. Shalot. Onion. Chives. Chervil. Jamaica pepper in fine powder, or two or three cloves. · The first column contains the articles of which the forcemeat may be made, without any striking flavour ; and to those may be added some of the different ingre. dients of the second column, to vary the taste. Forcemeat, to force Fowls or Meat. Shred a little ham, or gammon, some cold veal, or fowl, some beef-suet, a small quantity of onion, some spente parsley, very little lemon-peel, salt, nutmeg, or pounded fresh mace, and either white pepper, or Cayenne, and bread- the al crumbs. Pound it in a mortar, and bind it with one or two eggs beaten or strained. For Forcemeat patties, the eldra mixture as above. Forcemeat for Hare, or any thing in imitation of it. The scalded liver, an anchovy, some fat bacon, a little suet, some parsley, thyme, knotted marjoram, a little shalot, and either onion or chives, all chopped fine, crumbs of bread, pepper, and nutmeg, beat in a mortar with an egg. Forcemeats for mackerel, pike, haddock, and soles, will be found by reference to those articles. For cold savoury Pies. Substitute the fat of bacon for suet, and make as for fowls, adding the livers if the pie be of chicken or rab- bit. Or mix the livers with the fat and lean of fresh Itham pork, and add to it a few cruinbs, mace, pepper, salt, sehing z paste VINEGARS. 165 ing facts depending cold reze! onion, si or pur Cayenne, a leaf of dried sage, pounded, and incorporated with the other ingredients, and egg. Very fine Forcemeat-balls, for Fish, Soups, or Fish stewed, on maigre days. Beat the flesh and soft parts of a middling lobster, half an anchovy, a large piece of boiled celery, the yolk of a hard egg, a little Cayenne, mace, salt, and white pepper, with two table-spoonsful of bread crumbs, one ditto of oyster liquor, two ounces of butter warmed, and two eggs long beaten: make into balls, and fry of a fine brown in butter. Forcemeat for Turtle, as at the Bush,' Bristol. ' A pound of fine fresh suet, one ounce of ready-dressed veal or chicken, chopped fine, crumbs of bread, a little shalot or onion, salt, white pepper, nutmeg, mace, penny. royal, parsley and lemon-thyme, finely shred: beat as many fresh eggs, yolks and whites separately, as will mal make the above ingredients into a moist paste : roll into small balls, and boil them in fresh lard, putting them in just as it boils up. When of a light brown, take them out, and drain them before the fire. If the suet be moist or stale, a great many more eggs will be necessary. Balls made this way are remarkably light: but being greasy, some people prefer them with less suet and eggs. Little Eggs for Turtle. Beat three hard yolks of eggs in a mortar, and make into a paste with the yolk of a raw one, roll it into small balls, and throw them into boiling water for two minutes to harden. VINEGARS. As this is so necessary an article in a family, and one on which such great profit is made, it is economical to have a barrel or two always preparing, from such mate- rials as may occur. If the raisins of which wine has been made are ready, that kind might be made ; if great plenty of gooseberries one or Le dion of con, al 1, 2 ppe:/ wall VINEGARS. 167 es, kas and that aired for eat his every day stirade tres grib oh be felt s to lie When sufficiently sour it may be bottled, or may be used from the cask with a wooden spigot and faucet; but the former will be most advantageous. Vinegar made of Malt. Pour ten gallons of boiling water on a bushel of malt; stir it well; let it infuse the usual time, and draw the wort off as in brewing ; but neither boil nor put hops. Work it with yest; and in two days tun it, and put the barrel in the sun, with a bit of glass over the bung-hole. Observe, that as there must be enough to fill the cask, some little quantity of water must be allowed for waste. It must be brewed in February, and will be excellent in July; and fit for pickles. - Kaped Deveri Darrel, a hal 5, OSE 7 houp . Camp Vinegar. Slice a large head of garlic ; and put it into a wide- mouthed bottle, with half an ounce of Cayenne, two tea- spoonsful of real soy, two of walnut ketchup, four an- chovies chopped, a pint of vinegar, and enough cochineal to give it the colour of lavender-drops. Let it stand six weeks; then strain off quite clear, and keep in small bottles sealed up. Another Camp Vinegar. Infuse in a quart of the best white wine vinegar a quarter of a pint of walnut ketchup, the same quantity of mushroom ketchup, and also the same quantity of soy, half an ounce of Cayenne, four heads of garlic, ten shalots, two ounces of black and two ounces of white pepper, the same quantity of pimento and ginger, one ounce of nut- meg, and three blades of mace, with ten cloves, in a wide-mouthed two-quart bottle; and cover very closely with cork, leather, and bladder. Let it remain near the fire a month, shaking it frequently. When any is taken out, put in as much fresh vinegar. This is not only a very fine sauce, but a great preservative against infec- tious diseases, if taken freely. lark om med et 168 . DOMESTI KERYDOMESTIC COOKERY. nad brze 2X WO and cork poti, if | Walnu Cucumber Vinegar. Pare and slice fifteen large cucumbers, and put them in a stone jar, with three pints of vinegar, four large onions sliced, two or three shalots, a little garlic, two you kee large spoonsful of salt, three tea spoonsful of pepper, and half a tea-spoonful of Cayenne. After standing four days, give the whole a boil; when cold, strain, and filter the liquor through paper. Keep in small bottles, to add to salad, or take with meat. Shalot Vinegar. Split six or eight shalots; put them into a quart bottle, and fill it up with vinegar; shake often : stop it, and in a month it will be fit for use. Vinaigrette, for cold Fowl or Meat. Chop mint, parsley, and shalot; mix with salt, oil, and a tean ke vinegar. Serve in a boat. KETCHUPS. Nuor simme Pontac Ketchup for Fish. Put ripe elderberries, picked from the stork, into a companies of stone jar, with as much strong vinegar as 'will cover the one on them; bake with the bread; and, while hot, strain. alones Boil the liquor with a sufficient quantity of cloves, mace, asiak: peppercorns, and shalots, to give it a fine flavour. When and div that is obtained, put in half a pound of the finest ancho- blistan vies to every quart of liquor: stir, and boil only until kepem dissolved. When cold, put it into pint bottles, and tie pot fi double bladders over each cork. The same method i therine should be observed for preserving all ketchups. Mushroom Ketchup. Take the largest broad mushrooms, break them into an earthen pan, strew salt over, and stir them now and then for three days. Then let them stand for twelve, till there is a thick scum over : strain and boil, the liquor with Jamaica and black peppers, mace, ginger, a cloveen the or two, and some mustard-seed. When cold, botile it linte ten they se peop KETCHUPS. 169 and secure the corks as above, leaving the spice in. At the end of three months strain the liquor, and boil with - fresh spice, which put into the bottles; and in a cool ** place it will keep two or three years. de Mushroom Ketchup, another way. din Take a stewpan full of the large flap mushrooms, 1,26 that are not worm-eaten, and the skins and fringe of bile, in those you have pickled; throw a handful of salt among "them, and set them by a slow fire : they will produce a great deal of liquor, which you must strain; and put to it four ounces of shalots, two cloves of garlic, a good parikat deal of pepper, ginger, mace, cloves, and a few bay- it, a leaves; boil slowly, and skim very well. When cold, bottle and cork close. In two months boil it up again with a little fresh spice, and a stick of horseradish, and it will then keep a year; which mushroom ketchup cally che rarely does, if not boiled a second time. * Walnut Ketchup, of the finest quality. i Boil or simmer a gallon of the expressed juice of wal- nuts when they are tender, and skim it well; then put in win two pounds of anchovies, bones and liquor, ditto of shalots, one ounce of cloves, ditto of mace, ditto of pep- per, and one clove of garlic. Let all simmer till the b, shalots sink; then put the liquor into a pan till cold; We bottle and divide the spice to each. Cork closely, and tie bladder over. It will keep twenty years in the greatest perfection, but is not fit for use the first year. Be very careful to express the juice at home; for it is generally adulterated, if bought. Some people make liquor of the outside shell, when the nut is ripe; but neither the flavour nor colour is then em in 80 fine; and the shells being generally taken off by dirty 2015 hands, there is much objection to this mode. Cockle Ketchup. Open the cockles, scald them in their own liquor; mail add a little water, when the liquor settles, if you have BE 170 DOMESTIC COOKERY. not enough; strain through a cloth, then season with every savoury spice ; and if for brown sauce, add port, anchovies, and garlic-if for white, omit these, and put a glass of sherry, lemon-juice and peel, mace, nutmeg, and white pepper. If for brown, burn a bit of sugar for colouring. This is excellent in made dishes, or for fish sauce. Lemon Ketchup, or Pickle. Cut three large juicy lemons across the top, and stuff salt into them; set them upright in a dish before the fire, and turn them every day. When they become dry, roast them in a Dutch oven until they are brown. Boil a quart of vinegar, with a quarter of a pound of anchovies, without the bones and scales (but do not wash them), four blades of mace, half a nutmeg sliced, and a spoonful of white pepper: boil gently ten minutes : then pour it, boiling-hot, on the lemons in a stone jar, and cover close. Let it stand six weeks, then put it into quarter- pint flat bottles. It is excellent for made dishes, and the lemon eats well. PICKLES. Rules to be observed with Pickles. Avoid as much as possible the use of metal vessels in preparing them. Acids dissolve the lead that is in the tinning of saucepans, and corrode copper and brass; con- sequently, if kept in such, for any length of time, they become highly poisonous. When it is necessary to boil vinegar, do it in a stone jar on a stove. Glazed jars should never be used for pickles, as salt and vinegar dis- solve the lead which is in the glaze. Pickles should be kept from the air; exposure to it makes them soft. A wooden spoon with holes in it, should be tied to each jar. Small jars should be occa- sionally replenished from the large ones, to prevent the frequent opening of the latter. For greening Pickles, see Young Cucumbers. PICKLES. 171 India Pickle. Lay a pound of white ginger in water one night; then scrape, slice, and lay it in salt in a pan till the other ingredients shall be ready. Peel, slice, and salt a pound of garlic three days; then put it in the sun to dry. Salt, and dry long pepper in the same way. Prepare various vegetables thus : Quarter small white cabbages, salt three days, squeeze, and set them in the sun to dry. Cauliflowers cut in their branches; take off the green from radishes ; cut celery in three-inch lengths ; ditto young French beans whole, after being stringed; likewise, shoots of elder, which will look like bamboo. Apples and cucumbers, choose of the least seedy sort; cut them in slices, or quarters, if not too large. All must be salted, drained, and dried in the sun, except the latter; over which you must pour boiling vinegar, and in twelve hours drain them, but no salt must be used. Put the spice, garlic, a quarter of a pound of mus- tard-seed, and as much vinegar as you think enough for the quantity you are to pickle, into a large stone jar, and one ounce of turmeric to be ready against the vege- tables shall be dried. When they are ready, observe the following directions :- Put some of them into a two- quart stone jar, and pour over them one quart of boiling vinegar. Next day take out those vegetables; and when drained, put them into a large stock jar, and boiling the vinegar, pour it over some more of the vegetables : let them lie a night, and do as above. Thus proceed till you have cleansed each set from the dust which must inevitably fall on them by being so long in doing; then, to every gallon of vinegar put two ounces of flour of mustard, mixing, by degrees, with a little of it boiling- hot. The whole of the vinegar should have been pre- viously scalded, but set to be cool before it was put to the spice. Stop the jar tight. This pickle will not be ready for a year; but you may PICKLES. 173 it stand four days; then strain the vinegar through a sieve. Put it into four-ounce phials, and some whole black pepper in each. Seal down the corks. The slices of cucumbers will keep in a jar closely covered with bladders, without vinegar, and give a very agreeable flavour to hashes. An excellent, and not common Pickle, called Salade. Fill a pint stone jar with equal quantities of onions, cucumbers, and sour apples, all cut into very thin slices, shaking in, as you go on, a tea-spoonful of salt, and three-parts of a tea-spoonful of Cayenne. Pour in a i wine-glass of soy, the same of white wine, and fill up the jar with vinegar. It will be fit for use the same day. English Bamboo. * Cut the large young shoots of elder, which put out in the middle of May (the middle stalks are most ten- der) ; peel off the outward peel, or skin, and lay them in salt and water, very strong, one night. Dry them, piece by piece, in cloth. Have in readiness a pickle i thus made and boiled: to a quart of vinegar put an ounce of white pepper, an ounce of sliced ginger, a little mace and pimento, and pour boiling on the elder- shoots, in a stone jar; stop close, and set by the fire two hours, turning the jar often, to keep it scalding- - hot. If not green when cold, strain off the liquor, and pour boiling-hot again ; keep it hot as before. Or, if you intend to make India pickle, the above shoots are a great improvement to it; in which case you need only pour boiling vinegar and mustard-seed on them ; and keep them till your jar of pickles shall be ready to re- ceive them. The cluster of elder flowers, before it opens, makes a delicious pickle to eat with boiled mutton. It is prepared by only pouring vinegar over. Melon Mangoes. There is a particular sort for this purpose, which the gardeners know. Cut a square small piece out of one side, and through that take out the seeds, and mix with S 174 DOMESTIC COOKERY. bra mus them mustard-seed and shred garlic; stuff the melon sling as full as the space will allow, and replace the square mundo piece. Bind it up with small new packthread. Boil a wide good quantity of vinegar, to allow for wasting, with Cores pepper, salt, ginger, and pour boiling-hot over the sela mangoes four successive days; the last, put flour of which um mustard and scraped horseradish into the vinegar, just dedi as it boils up. Stop close. Observe that there is plenty fear of vinegar. All pickles are spoiled if not well covered. Chet til Mangoes should be done soon after they are gathered. fackle Large cucumbers, called green turley, prepared as man- duks roz goes, are excellent, and come sooner into eating. Mark, the greater number of times boiling vinegar is poured over either sort, the sooner it will be ready. To pickle Walnuts. When they will bear a pin to go into them, put a fare brine of salt and water, boiled, and strong enough to alle s bear an egg on it, being quite cold first. It must be demace well skimmed while boiling. Let them soak six days; la nel then change the brine, let them stand six more; then be drie drain them, and pour over them in a jar a pickle of the fa into it best white-wine vinegar, with a good quantity of pepper, sad turn pimento, ginger, mace, cloves, mustard-seed, and horse- pupears. radish; all boiled together, but cold. To every hun- dred of walnuts put six spoonsful of mustard-seed and sopher two or three heads of garlic or shalot, but the latter is least strong Thus done, they will be good for several years, if close covered. The air will soften them. They will not be fit to eat under six months. When the walnuts are used, boil up the pickle with half a pound of anchovies to a gallon, and a tea-spoonful !! of Cayenne, ånd you will have a very good ketchup. Another way. Put them into a jar, cover them with the best vine Drain gar cold, let them stand four months; then pour off the title pickle, and boil as much fresh vinegar as will cover the stone ani bestehen ther 176 DOMESTIC COOKERY. Pickled Onions. · In the month of September, choose the small white round onions, take off the brown skin, have ready a very nice tin stewpan of boiling water, throw in as many onions as will cover the top; as soon as they look clear on the outside, take them up as quick as possible with a slice, and lay them on a clean cloth; cover them close 2. PAST with another, and scald some more, and so on. Let them lie to be cold, then put them in a jar, or wide- mouthed glass bottles, and pour over them the best white-wine vinegar, just hot, but not boiling. When cold, cover them. Should the outer skin shrivel, peel it off. They must look quite clear. To pickle red Cabbage. Slice it into a colander, and sprinkle each layer with o da salt; let it drain two days, then put it into a jar, and that com pour boiling vinegar enough to cover and put a few to the slices of red beet-root. Choose the purple red cabbage. Those who like the flavour of spice will boil it with the yinegar. Cauliflower cut in branches, and thrown in pallo after being salted, will look of a beautiful red. Pickled Lemons. They should be small, and with thick rinds: rub the them with a piece of flannel; then slit them half down peper in four quarters, but not through to the pulp: fill the end up slits with salt hard pressed in, set them upright in a sporta pan for four or five days, until the salt melts; turn them aca thrice a day in their own liquor, until tender ; makele enough pickle to cover them, of rape-vinegar, the brine whir of the lemons, Jamaica pepper, and ginger; boil and and skim it; when cold, put it to the lemons, with two it be ounces of mustard-seed, and two cloves of garlic to six ste gr lemons. When the lemons are used, the pickle will be selber useful in fish or other sauces. Olives. They are of three kinds, the French, Spanish, and orich and wing th Italian. They differ in taste and appearance; and must be chosen accordingly as each is preferred. etiree PART VI. PIES, PASTRY, PUDDINGS, FRITTERS, &c.. PIES. Observations on Pies. 14. There are few articles of cookery more generally liked than relishing-pies, if properly made; and they may be made so of a great variety of things. Some are best ach eaten when cold, and in that case there should be no a to aj suet put into the forcemeat that is used with them. If and pop the pie is either made of meat that will take more dress- Ered ting, to make it extremely tender, than the baking of the oil is crust will allow; or, if it is to be served in an earthen. md 17 pie form, observe the following preparation: ted Take three pounds of the veiny piece of beef (for in- stance) that has fat and lean; wash it, and season it rind: with salt, pepper, mace, and allspice, in fine powder, mbali rubbing them well in. Set it by the side of a slow fire, ulp: 5 in a stewpot that will just hold it; put to it a piece of upriadi butter of about the weight of two ounces, and cover it Burok quite close ; let it just simmer in its own steam till it nder; begins to shrink. When it is cold, add more seasoning, 7. tek forcemeat and eggs: and if it is in a dish, put some .; boi gravy to it before taking ; but if it is only in crust, do s piht not put the gravy till after it is cold and in jelly, as has aplichs been described in pages 147 and 148. Forcemeat may skloni be put both under and over the meat, if preferred to balls. 'Heating the oven properly is very material in baking. nike Light pasté requires it to be moderately hot;, if too alles quick, it will be burned and not rise well; if too slow, It will be soddened, not rise, and want colour. PIES. 179 ich oraz and the entrails, except the little bag,) a small quantity zater be of fat bacon, a few crumbs, the flesh of wild or tame ning det er fowls, pepper, and salt. Lard the breasts of pheasants, a clay partridges, woodcocks, moor-game, or whatever birds you have, with bacon of different sizes, cut the legs o the orsi and wings from the backs, and divide the backs. Season them all with white pepper, a little Jamaica pepper, mace, and salt. Make a thick raised crust to receive the South, but above articles; it is thought better than a dish : but an eyze either will do. Line it closely with slices of fine, fresh, 10 18 33 fat bacon; then cover it with stuffing, and put the dif- ch for a ferent parts of the game lightly on it, with whole green rou cui truffles, and pieces of stuffing among and over it; ob- kreat serving not to crowd the articles, so as to cause them quite o to be under-baked. Over the whole lay slices of fat up to you bacon, and then a cover of thick common crust. Bake it slowly, according to the size of the pie, which will re- zing erit quire a long time. kines aut Some are made with a pheasant in the middle, whole; long and the other game cut up and put round it. des The Eel Pie. Cut the eels in lengths of two or three inches, after skinning them ; season with pepper and salt, and place ples in the dish, with some bits of butter, and a little water; se and cover it with paste. Middle-sized eels do best. Cod Pie. 2017 Take a piece of the middle of a small cod, and salt it trendy well one night; next day wash it: season with pepper, z 12 " salt, and a very little nutmeg, mixed; place in a dish, 208 and put some butter on it, and a little good broth of any aits kind into the dish. Cover it with a crust; and when hentai done, add a sauce of a spoonful of broth, a quarter of a pint of cream, a little flour and butter, a grate of lemon and nutmeg, and give it one boil. Oysters may be added. Mackerel will do well, but do not salt them till used. The han Parsley picked and put in may be used instead of and phs , where oysters. N 2 180 DOMESTIC COOKERY. An incomparable Ling Pie. Wash and soak the salt out of a piece of the thin part; xp boil it slowly; remove the skin, and put layers of the list fish and hard egg sliced; add chopped parsley, with two adaire ounces of butter in bits among it, till the dish is nearly full. Put in a seasoning made of a large tea-cupful of gravy, with pounded mace and white pepper. Lay over de it a good puff-paste ; and when that is sufficiently baked, put in a cup of hot cream. Sole Pie. Split some soles from the bone, and cut the fins close; ** season with a mixture of salt, pepper, a little nutmeg, and pounded mace, and put them in layers with oysters. 34 They eat excellently. A pair of middling-sized ones Sale will do, and half a hundred of oysters. Put in the dish da the oyster-liquor, two or three spoonsful of broth and pole some butter. When the pie comes home, pour in a cup pete do ful of thick cream, boiled up with a tea-spoonful of flour. Shrimp Pie. Pick a quart of shrimps; if they are very salt, season atik them with only mace and a clove or two. Mince two ad bet or three anchovies ; mix these with the spice, and then powhich season the shrimps. Put some butter at the bottom of Co the dish, and over the shrimps, with a glass of sharp fáthe pie white wine. The paste must be light and thin. They print a do not take long baking. . . Lobster Pie. Boil two lobsters, or three small, take out the tails, cut them in two, take out the gut, cut each in four pieces and lay in a small dish, then put in the meat of 5" the claws, and that you have picked out of the body; pick out the furry parts from the latter, and take out what is the lady; the spawn, beat in a mortar ; likewise all the shells; set them on to stew with some water, two or all three spoonsful of vinegar, pepper, salt, and some pounded mace; a large piece of butter, rolled in flour in the fin hall : Pies. 181 Pili 'must be added when the goodness of the shells is ob- of debt tained: give a boil or two, and pour into the dish Dut lopeni strained; strew some crumbs, and put a paste over all; perder bake slowly, but only till the paste be done. PRE EXCU . A remarkably fine Fish Pie. aper, Le Boil two pounds of small eels; having cut the fins fcidit quite close, pick the flesh off, and throw the bones into the liquor with a little mace, pepper, salt, and slice of onion; boil till quite rich and strain it. Make force- meat of the flesh, an anchovy, parsley, lemon-peel, salt, t the back pepper, and crumbs, and four ounces of butter warmed, lides and lay it at the bottom of the dish. Take the flesh of ps with a soles, small cod, or dressed turbot, and lay them on the Eingesz!forcemeat, having rubbed it with salt and pepper: pour Put in the gravy over, and bake. Se trata Observe to take off the skin and fins, if cod or soles. - Pour D2 . Pilchard and Leek Pie. Clean and skin the white part of some large leeks; scald in milk and water, and put them in layers into a prysam dish, and between the layers, two or three salted pila 1. 12% chards which have been soaked for some hours the day pice, before. Cover the whole with a good plain crust. i the W When the pie is taken out of the oven, lift up the side glas e, crust with a knife, and empty out all the liquor; then 1 leve pour in half a pint of scalded cream. Oyster Pie. want dis As you open the oysters separate them from the vorhin liquor, which strain ; parboil them after taking off the beards. Parboil sweetbreads, and cutting them in slices, de di lay them and the oysters in layers, season very lightly " with salt, pepper, and mace. Then put half a tea-cup care of liquor, and the same of gravy. Bake in a slow oven; tarb and before you serve, put a tea-cup of cream, a little or any more oyster liquor, and a cup of white gravy, all warmed, but not boiled. 182 DOMESTIC COOKERY. Beef-steak Pie. Take beef-steaks that have been well hung; beat them in gently with a circular steak-beater; season with pepper, Pa salt, and a little shalot minced very fine. Roll each slice oma with a good piece of fat, and fill your dish. Put some beste crust on the edge, and only an inch below it; and a cup of water or broth in the dish. Cover with rather a thick with crust, and set in a moderate oven. they are Beef-steak and Oyster Pie. • Prepare the steaks as above, without rolling; and put (4 bit layers of them and of oysters. Stew the liquor and Ch beards of the latter, with a bit of lemon-peel, mace, and be pas a sprig of parsley. When the pie is baked, boil with the above three spoonsful of cream, and an ounce of butter rubbed in flour. Strain it, and put into the dish. Veal Pie. Take some of the middle or scrag of a small neck; . season it; and either put to it, or not, a few slices of lean bacon or ham. If it is wanted of a high relish, add mace, Cayenne, and nutmeg, to the salt and pepper, and also forcemeat and eggs; and, if you choose, add truffles, use morels, mushrooms, sweetbreads cut into small bits, and cocks’-combs blanched, if liked. Have a rich gravy ready, to pour in after baking. It will be very good the without any of the latter additions. A rich Veal Pie. Cut steaks from a neck or breast of veal; season them with pepper, salt, nutmeg, and a very little clove in a powder. Slice two sweetbreads, and season them in the same manner. Lay a puff paste on the ledge of the theme on dish; then put the meat, yolks of hard eggs, the sweet- breads, and some oysters, up to the top of the dish. Lay kreat Er over the whole some very thin slices of ham, and fill up mer the the dish with water ; cover; and when it is taken out of the hou the oven, pour in at the top, through a funnel, some lumina ped and re top ali PIES. 183 1, balki veal gravy and rich cream warmed together. Lay a homb paper over the crust, that it may not be too brown. A PESTE Veal (or Chicken) and Parsley Pie. Bull 29 Cut some slices from the leg or neck of veal; if the dish. fas leg, from about the knuckle. Season them with salt; wh: di scald some parsley that is picked from the stems, and da ratiba ta squeeze it dry; cut it a little, and lay it at the bottom of the dish; then put the meat, and so on, in layers. Fill the dish with new milk, but not so high as to touch the crust. Cover it; and when baked, pour out a little very of the milk, and put in half a pint of good scalded in cream. Chicken may be cut up skinned, and made in pel met the same way. Cold Veal or Chicken Pie. une ds Lay a crust into a shallow tart-dish, and fill it with e dish the following mixture:-shred cold veal or fowl, and half the quantity of ham, mostly lean: put to it a little cream; season it with white pepper, salt, a grate or two a smallest of nutmeg, and a bit of garlic or shalot minced as fine slice ale as possible. Cover with crust, and turn it out of the ha elit dish when baked: or bake the crust with a piece of di pepi bread to keep it hollow, and warm the mince with a e altre little cream, and pour in. Veal-Olive Pie. 3 rieb? Make the olives as directed in page 65 ; put them e retro round and round the dish, making the middle highest. Fill it up almost with water, and cover it. Add gravy, cream, four, and mushroom powder, when baked. Calf's-head Pie. dlaget Stew a knuckle of veal till fit for eating, with two en onions, a few isinglass shavings, a bunch of herbs, a blade of mace, and a few peppercorns, in three pints of water. Keep the broth for the pie. Take off a bit of the meat for the balls, and let the other be eaten, but simmer the bones in the broth till it is very good. Half- anche boil the head, and cut it into square bits; put a layer of ham at the bottom; then some head, first fat, then nail list season 184 DOMESTIC COOKERY. lean, with balls and hard eggs cut in half, and so on till the dish be full; but be particularly careful not to place the pieces close, or the pie will be too solid, and there will be no space for the jelly. The meat must be first pretty well seasoned with pepper and salt, and a scrape or two of nutmeg. Put a little water and a little gravy into the dish, and cover it with a tolerably thick crust; bake it in a slow oven, and when done, pour into it as much gravy as it can possibly hold, and do not cut it till perfectly cold; in doing which observe to use a very sharp knife, and first cut out a large bit, going down to the bottom of the dish ; and when done thus, thinner slices can be cut; the different colours and the clear jelly have a beautiful marbled appearance. A small pie may be made to eat hot, which, with high pe seasoning, oysters, mushrooms, truffles, morels, &c., has a very good appearance. • The cold pie will keep many days. Slices make a pretty side-dish. Instead of isinglass, use a calf's-foot, or a cow-heel, if the jelly is not likely to be stiff enough. The pickled tongues of former calves'-heads may be cut in, to vary the colour, instead of, or besides, ham, bilo Excellent Pork Pies to eat cold. Raise common boiled crust into either a round or do oval form, as you choose; have ready the trimmings and More small bits of pork cut off when a hoy is killed ; and if these are not enough, take the meat off a sweet bone. Leo Beat it well with a rolling-pin; season with pepper and salt, and keep the fat and lean separate. Put it in to layers, quite close up to the top; lay on the lid; cut the edge smooth round, and pinch it; bake in a slow soaking oven, as the meat is very solid. Directions for raising the crust will be given hereafter. The pork may ka be put into a common dish, with a very plain crust, and. be quite as good. Observe to put no bone or water into pork-pie; the outside of the pieces will be hard, unless denie they are cut small and pressed close. e PIES. 185 norekde . Mutton Pie. aprel : Cut steaks from a neck or loin of mutton that has og a hung; beat them, and remove some of the fat. Season 7:41 DESZ" with salt, pepper, and a little onion ; put a little water alth and is at the bottom of the dish, and a little paste on the edge; and 2 lits then cover with a moderately thick paste. Or raise mblr dis small pies, and breaking each bone in two to shorten it, pou 's season, and cover it over, pinching the edge. When ad de at they come out, pour into each a spoonful of gravy made more to see of a bit of mutton. Squab Pie. je taky , Cut apples as for other pies, and lay them in rows with 3 and 2* mutton chops; shred onion, and sprinkle it among them, Po, and also some sugar. · Lamb Pie. en ! Make it of the loin, neck, or breast; the breast of oliset pale house-lamb is one of the most delicate things that can be eaten. It should be very lightly seasoned with pep- Fremti per and salt, the bone taken out, but not the gristles; and a small quantity of jelly-gravy be put in hot; but usty the pie should not be cut till cold. Put two spoonsful of The water before baking. . Grass-lamb makes an excellent pie, and may either be boned or not, but not to bone is perhaps the best. L route Season with only pepper and salt; put two spoonsful of 2012 water before baking, and as much gravy when it comes d: 2from the oven. tent Note.-Meat pies being fat, it is best to let out the pat gravy on one side, and put it in again by a funnel, at la v the centre, and a little may be added. Chicken Pie. Cut up two young fowls, season with white pepper, salt, a little mace, and nutmeg, all in the finest powder ; likewise a little Cayenne. Put the chicken, slices of ham, or fresh gammon of bacon, forcemeat-balls, and hard eggs, by turns, in layers. If it is to be baked in a dish, put a little water; but none if in a raised crust. 186 DOMESTIC COOKERY.. He de By the time it returns from the oven, have ready a gravy went of knuckle of veal, or a bit of the scrag, with some shank-bones of mutton, seasoned with herbs, onion, mace, and white pepper. If it is to be eaten hot, you may add truffles, morels, mushrooms, &c., but not if to be eaten cold. If it is made in a dish, put as much gravy as will fill it; but in a raised crust, the gravy must be nicely strained, and then put in cold as jelly. To make the jelly clear, you may give it a boil with the whites of two eggs, after taking away the meat, and then run it through a fine lawn sieve. Rabbits, if young and in flesh, do as well: their legs should be cut short, and the breast bones must not go in, but will help to make the gravy. Green Goose Pie.? Bone two young green geese, of a good size; but first take away every plug, and singe them nicely. Wash them clean; and season them high with salt, pepper, men mace, and allspice. Put one inside the other, and press me them as close as you can, drawing the legs inwards. Put Niklar hans a good deal of butter over them, and bake them either wall with or without crust; if the latter, a cover to the dish diction must fit close to keep in the steam. It will keep long. Wedhe Gravy jelly may be added when to be served. Staffordshire Goose Pies Are made with birds prepared and seasoned as above. A goose is to be outward, succeeded by a turkey, duck, fowl, and then lesser birds, tongue, or forcemeat." (Forcemeat Nitro rap may fill up the spaces, between the crust and fowls, and all a be be omitted within.) The crust should be ornamented; when - and the top have a flower or knob, by which to lift it, as a the li it must not be cut, but be kept to cover the pie. A smaller and less expensive pie may be made with Wace, a out the goose and turkey. . Duck Pie. Bone a full-grown young duck and a fowl; wash them, and season with pepper and salt, and a small proportion in of fat trai ba e botter S and all e quicki, bu PIES. 187 erate of mace and allspice in the finest powder. Put the fowl aga mis within the duck, and in the former a calf's tongue, biel pickled red, boiled very tender and peeled. Press the saranks whole close; the skins of the legs should be drawn in- But I wards, that the body of the fowls may be quite smooth, But If approved, the space between the sides of the crust may the people be filled with a fine forcemeat, made according to the as pelo second receipt given for making forcemeat in page 164. ni B Bake it in a slow oven, either in a raised crust, or pie- The main dish, with a thick crust ornamented. The cook should begin to bone any bird by first taking lo flet out the breast bone; when she will have sufficient space Co to remove the back with a sharp small knife, and then the leg-bones. The skin must be preserved whole; and the meat of the leg be pushed inwards. Giblet Pie. After very nicely cleaning goose or duck giblets, stew salh them with a small quantity of water, onion, black pepper, er, an and a bunch of sweet herbs, till nearly done. Let them 2 grow cold; and if not enough to fill the dish, lay a beef, veal, or two or three mutton steaks, at bottom. Put the liquor of the stew to bake with the above; and when the bez pie is baked, pour into it a large tea-cupful of cream. Sliced potatoes added to it eat extremely well. size;ks icel. It Gutt = abor? Rabbit Pie, dekan Cut two rabbits, and a pound of fat and lean pork that Forte has lain a week or two in pickle, into small bits; lay or them, when seasoned with pepper and salt, into a dish. 212039* Parboil the livers, and beat them in a mortar, with their weight of fat bacon and bearded oysters, some pepper, & salt, mace, and sweet herbs, chopped fine. Make this ade 7into small balls, and distribute in the dish with some arti- choke bottoms cut in dice. Grate half a small nutmeg over, and add half a pint of port, and the same of water, Cover with a tolerably thick crust; and bake it an hour, ruth in a quick, but not violently heated, oven. 188 DOMESTIC COOKERY. prove pitaon, i parte liv : Note.-All pies made of white meats or fowls are improved by a layer of fine sausage-meat, if that flavour be approved. Pigeon Pie. Rub the pigeons with pepper and salt, inside and out; la in the latter put a bit of butter, and if approved, some k pred 1 parsley chopped with the livers, and a little of the same lensa seasoning. Lay a beef-steak at the bottom of the dish, sudar and the birds on it; between every two, a hard egg. Put a cup of water in the dish ; and if you have any ham in acest the house, lay a bit on each pigeon: it is a great improve- ment to the flavour. Observe, when ham is cut for gravy or pies, to take the under part rather than the prime. Season the gizzards, and two joints of the wings, and our put them in the centre of the pie ; and over them in a phone hole made in the crust, three feet nicely cleaned, to shew what pie it is. Partridge Pie. ; Pick and singe four partridges : cut off the legs at the score knee ; season with pepper, salt, chopped parsley, thyme, led el and mushrooms. Lay a veal stake, and a slice of ham, at the bottom of the dish; put the partridges in, and half a pint of good broth. Put puff paste on the ledge a form of the dish, and cover with the same : brush it over with ano a egg, and bake an hour. Hare Pie, to eat cold. Season the hare after it is cut up; and bake it, with a scalde eggs and forcemeat, in a raised crust, or dish. When it pof fou is to be served, cut off the lid, and cover it with jelly. in gravy, as in page 148.' A French Pie. · Lay a puff paste round the ledge of the dish, and put in either veal in slices, rabbits or chickens jointed ; with som forcemeat-balls, sweetbreads cut in pieces, artichoke boto sands of toms, and a few truffles.. . - cuplu OV PIES.. 189 . Vegetable Pie.' els Scald and blanch some broad beans; cut young car- tots, turnips, artichoke-bottoms, mushrooms, onions, let- tuces, parsley, celery, and add peas; or use any of them you may have. Make them into a nice stew, with a little good veal gravy: season with pepper and salt; bake a crust over a dish, with a little lining round the 06 edge, and a cup turned bottom upwards to prevent it of sinking. When baked, pour the stew into the dish, and are play the crust over it. Winter vegetables may be used, at e are that season, in the same way. A cup of cream is a great really improvement. Macaroni Pie. Swell four ounces of pipe macaroni in milk, with a e mi large onion. Put a layer at the bottom of the pie-dish, Fer that with some bits of butter and scraped Gloucester cheese med, bi sprinkled lightly over. Cover the whole with a well- seasoned beef-steak, then some more macaroni, then a fowl, cut in joints and seasoned; and then another beef- steak; cover the whole with macaroni, pieces of butter. celeme and grated cheese instead of crust. Bake in a slow oven, Parsley Pie. gesin Lay a fowl, or a few bones of the scrag of veal, sea- cap the late soned, into a dish; scald a colander full of picked parsley Store in milk; season it; and add it to the fowl or meat, with a tea-cupful of any sort of good broth, or weak gravy. When it is baked, pour into it a quarter of a pint of cream scalded, with the size of a walnut of butter, and ke a bit of flour. Shake it round to mix with the gravy lice alt 1 already in. Tilbe Lettuces, white mustard leaves, or spinach, may be added to the parsley, and scalded before put in. Turnep Pie. Season mutton-chops with salt and pepper, reserving the ends of the neck-bones to lay over the turneps, which must be cut into small dice, and put on the steaks. auf 190 DOMESTIC COOKERY. Put two or three good spoonsful of milk in. You may add sliced onions. Cover with a crust. Potato Pie. Skin some potatoes, and cut them into slices : season them ; and also some mutton, beef, pork, or veal. Put layers of them and of the meat. An Herb Pie. Pick two handsful of parsley from the stems, half the phone quantity of spinach, two lettuces, some mustard and cress, kā tou a few leaves of borage, and white beet leaves : wash and me boil them a little: then drain and press out the water mas cut them small : mix and lay them in a dish; sprinkle lich with some salt; mix a batter of flour, two eggs well within beaten, a pint of cream, and half a pint of milk, and pour croided. it on the herbs; cover with a good crust, and bake. PASTRY. Observations on Pastry. An adept in pastry never leaves any part of it adhering to the board or dish used in making. The best thing to ham make it upon is a slab of marble or slate ; which sub- anh ta stances cause less waste, being cold and smooth. The materia coolest part of the house, and of the day, should be chosen from for the process: the hands should be previously washed in very hot water; and the less they touch the paste the better and lighter it will prove: nor should it be rolled o extrem much. In whatever way paste be made, wetting it much will shole render it tough. Salt butter of the best quality makes a fine flaky crust; if for sweet things, wash it. Remarks on using preserved Fruits in Pastry. Preserved fruits are usually too dry when put into a rater, paste that requires long baking: those that have been put: done with their full proportion of sugar require no roof th baking: the crust for them should be baked in a tin de long a quart 192 DOMESTIC COOKERY. Transparent Crust for Tarts.'. ',.. Beat an egg till it be quite thin; have ready twelve ounces of the purest well-washed butter, without salt, melted without being oiled ; and when cool mix the egg with it, and stir it into a pound of fine flour well dried. Make the paste very thin; line the pattypans as quickly at as you can ; and when putting the tarts into the oven, kan brush them over with water, and sift sugar on them, di If they are baked in a lightly heated oven, they will it look beautiful. Paste Royal for Pattypans. Mix a pound of flour with half a pound of butter, two ounces of sugar sifted, and four well-beaten eggs. Flaky Paste. Wet half a pound of the finest flour dried before the step me fire, with as much water as will make it into a hard stiff of the paste; roll it one way. Divide six ounces of butter into Sandro little bits, and put it on the paste, with a knife, at three decor different times; and be careful always to roll it the same le apt way. Croquant Paste for covering Preserves. $ ! Dissolve a drachm of sugar in as much cold water as then it ? will make four ounces of flour into a paste: knead and i knea beat it as smooth as possible. Roll it to the size of the R croquant form, and about a quarter of an inch thick. 4 keep Rub the form with beef suet, and lay it on the paste; mature and press it so closely as to cut the pattern completely remon. through. Then lay it on a tin to bake. With a bunch 3 is no of white feathers do over the paste with the white of an aby ste egg beaten, and sift fine sugar on it. Bake it in a slow ' above oven; and gently remove the paste from the tin while yet a tich 1 warm, and lay it over the fruit it is to cover. The same at the si cover will serve many times if kept in a dry place. Rich Paste for Sweets, · Boil a quarter of a pound of ground rice in the T; ! smallest quantity of water ; strain from it all the Hi . Rais Honour dhe two PASTRY. 193 of buiten moisture as well as you can; beat it in a mortar with e male half an ounce of butter, and one egg well beaten, and it Bilders will make an excellent paste for tarts, &c. Rice Paste for relishing things. Clean and put some rice with an onion, and a little water and milk, or milk only, into a saucepan, and wie simmer till it swell. Put seasoned chops into a dish, row and cover it with the rice: by the addition of an egg, cha) the rice will adhere better, Rabbits fricasseed, and covered thus, are very good. ! Potato Paste. Pom Pound boiled potatoes very fine, and add, while warm, *a sufficiency of butter to make the mash hold together, or you may mix with it an egg: then, before it gets Eed be cold, flour the board pretty well, to prevent it from -0.2 sticking, and roll it to the thickness wanted. of buIf it is become quite cold before it be put on the dish, -nife, & it will be apt to crack. Raised Crust for Custards or Fruit. Put four ounces of butter into a saucepan with water, prechen and when it boils pour it into as much flour as you zold choose; knead and beat it till smooth; cover it, as at :: B page 178. Raise it; and if for custard, put a paper je size within, to keep out the sides till half-done, then fill with . jnche a cold mixture of milk, egg, sugar, and a little peach- in the water, lemon-peel, or nutmeg. By cold is meant that 2 comma the egg is not to be warmed, but the milk should be Fibo3 warmed by itself—not to spoil the crust. white The above butter will make a great deal of raised iting crust, which must not be rich, or it will be difficult to tin ne prevent the sides from falling. . Excellent short Crust. Make two ounces of white sugar, pounded and sifted quite dry; then mix it with a pound of flour well dried, minuti rub into it three ounces of butter, so fine as not to be seen into some cream put the yolks of two eggs, beaten, black 194 DOMESTIC COOKERY, the and mix the above into a smooth paste; roll it thin, and bake it in a moderate oven. . Another. Mix with a pound of fine four dried, an ounce of a tour sugar pounded and sifted; then crumble three ounces of the tu butter in it, till it looks all like flour, and, with a gill of boiling cream, work it up to a fine paste. Another, not sweet, but rich. Rub six ounces of butter in eight ounces of fine flour; Acom mix it into a stiffish paste, with as little water as pos- face the sible; beat it well, and roll it thin. This as well as licemen the former, is proper for tarts of fresh or preserved fruits durant Bake in a moderate oven. A very fine Crust for Orange Cheesecakes, or Sweeta pa la meats, when to be particularly nice. Pra Dry a pound of the finest flour, mix with it three ye ounces of refined sugar; then work half a pound of butter with your hand till it come to froth; put the my four into it by degrees, and work into it, well beaten har and strained, the yolks of three and whites of two | eggs. If too limber, put some flour and sugar, to make it fit to roll. Line your patty pans, and fill. A little shoulder above fifteen minutes will bake them. Against they material come out, have ready some refined sugar beat up with tofu the white of an egg, as thick as you can; ice them all tour over, set them in the oven to harden, and serve cold. A Use fresh butter. Light Paste for Tarts and Cheesecakes. Beat the white of an egg to a strong froth; then mix krina it with as much water as will make three-quarters of a bit pound of fine flour into a very stiff paste; roll it very details thin, then lay the third part of half a pound of butter upon it in little bits ; dredge it with some four left out at first, and roll it up tight. Roll it out again, and put the same proportion of butter; and so proceed till all be worked up. a slouk na it we PASTRY. 195 wall: IN Icing for Tarts. Beat the yolk of an egg and some melted butter well together, wash the tarts with a feather, and sift sugar over as you put them into the oven. Or beat white of egg, wash the paste, and sift white sugar. To prepare Denison for Pasty. . Take the bones out, then season and beat the meat, - lay it into a stone jar in large pieces, pour upon it some AiH plain drawn beef-gravy, but not a strong one; lay the center bones on the top, then set the jar in a water-bath, that it is, a saucepan of water over the fire; simmer three or stori four hours-then leave it in a cold place till next day. Remove the cake of fat, lay the meat in handsome pieces on the dish; if not sufficiently seasoned, add 18,4 more pepper, salt, and pimento, as necessary. Put some dice of the gravy, and keep the remainder for the time of withi serving. If the venison be thus prepared, it will not E a pu require so much time to bake, or such a very thick crust -oth; ** as is usual, and by which the under part is seldom done to weld through. Venison Pasty. A shoulder boned makes a good. pasty, but it must * be beaten and seasoned, and the want of fat supplied en by that of a fine well-hung loin of mutton, steeped or twenty-four hours, in equal parts of rape, vinegar, and vhites a igrar, 15 Berre a port, The shoulder being sinewy, it will be of advantage to rub it well with sugar for two or three days; and when to be used, wipe it perfectly clean from it, and the wine. · A mistake used to prevail, that venison could not be e baked too much: but as above directed, three or four wo hours in a slow oven will be sufficient to make it tender, via and the flavour will be preserved. Either in shoulder in or side, the meat must be cut in pieces, and laid with arton tat between, that it may be proportioned to each person, without breaking up the pasty to find it. Lay some 02 196 DOMESTIC COOKERY. pepper and salt at the bottom of the dish, and some happines butter, then the meat nicely packed, that it may be suf- ficiently done, but not lie hollow to harden at the edges. : The venison bones should be boiled with some fine old mutton; of this gravy put half a pint cold into the dish; then lay butter on ihe venison, and cover as well as line the sides with a thick crust, but do not put one under the meat. Keep the remainder of the gravy till the pasty comes from the oven ; put it into the middle by a funnel, quite hot, and shake the dish to mix well. It should be seasoned with pepper and salt. To make a Pasty of Beef or Mutton, to eat as well as ** Venison. Bone a small rump or piece of sirloin of beef, or a 1267 fat loin of mutton, after hanging several days. Beat it very well with a rolling-pin; then rub ten pounds of Wiseman meat with four ounces of sugar, and pour over it a glass 2 of port, and the same of vinegar. Let it lie five days and nights; wash and wipe the meat very dry, and an season it very high with pepper, Jamaica pepper, nut-se el com meg, and salt. Lay it in vour dish, and to ten pounds put one pound or near of butter, spread it over the meat. Put a crust round the edges, and cover with a hea thick one, or it will be over-done before the meat be soaked; it must be done in a slow oven. Set the bones in a pan in the oven, with no more water than will cover them, and one glass of port, a little tirana pepper and salt, that you may have a little rich gravy to learn add to the pasty when drawn. Note.-Sugar gives a greater shortness and better favour to meats than salt, too great a quantity of which the hardens--and it is quite as great a preservative, except uredi e from the ily. Apple Pie. Pare and core the fruit, having wiped the outside ; denne og which, with the cores, boil with a little water till it all tastes well, strain, and put a little sugar, and a bit of Rules PASTRY: 197 ho to mis gd of het dish 2.5 bruised cinnamon, and simmer again. In the mean it me 2 time place the apples in a dish, a paste being put round Date the edge; when one layer is in, sprinkle half the sugar, sub shred lemon-peel, and squeeze some juice, or a glass of could be cider. If the apples have lost their spirit, put in the rest { core bit of the apples, sugar, and the liquor that you have boiled. to poto Cover with paste. You may add some butter when cut, "the on if eaten hot; or put quince-marmalade, orange-paste, nto do or cloves, to flavour. Cherry Pie Should have a mixture of currant or raspberries, or both. Currant Pie With or without raspberries. Mince Pies. Of scraped beef or tongue, free from skin and strings, eine weigh 21b., 4lb. of suet picked and chopped, then add Beint blb. of currants nicely cleaned and perfectly dry, jar- er be raisins stoned and chopped 21b., 3lb. of chopped apples, the peel and juice of two lemons, a pint of sweet wine, terapie a quarter of a pint of brandy; a nutmeg, a quarter of an to ounce of cloves, ditto mace, ditto pimento, in finest E powder, press the whole into a deep pan when well op mixed, and keep it covered in a dry, cool place. Half the quantity is enough, unless for a very large mis family. Have citron, orange, and lemon peel ready, and put some of each in the pies when made. Mince Pies, without Meat. Of the best apples six pounds, pared, cored, and minced: of fresh suet, and raisins stoned, each three pounds, likewise minced : to these add of mace and cin- namon, a quarter of an ounce each, and eight cloves, in finest powder, three pounds of the finest powder sugar, three-quarters of an ounce of salt, the rinds of four and juice of two lemons, half a pint of port, the same of brandy. Mix well, and put into a deep pan. 198 DOMESTIC, COOKERY. Le puce. a the size Have ready washed and dried four pounds of currants, paisa and add as you make the pies, with candied fruit.. Lemon Mince Pies. Squeeze a large lemon, boil the outside till tender enough to beat to a mash, add to it three large apples chopped, and four ounces of suet, half a pound of cur- rants, four ounces of sugar ; put the juice of the lemon, and candied fruit, as for other pies. Make a short crust, and fill the pattypans as usual. Egg Mince. Pies. Boil six eggs hard, shred them small; shred double the quantity of suet: then put currants washed and picked, one pound, or more if the eggs were large; the peel of one lemon shred very fine, and the juice, six at them. spoonsful of sweet wine, mace, nutmeg, sugar, a very little salt: orange, lemon, and citron, candied. Make a light paste for them. Tart de Moi. Put into a dish a light paste, then layers of all kinds of sweetmeats, butter, biscuits, and marrow. Make a moderately rich custard, not very sweet, and seasoned with orange-flower water; give it a scald, and pour overall baked the whole. Half an hour will bake it. Turn it out, to eat hot or cold. Pippin Tarts. Pare thin two Seville or China oranges, boil the peeling tender, and shred it fine; pare and core twenty apples, and put them in a stewpan, and as little water as pos- sible; when half done, add half a pound of sugar, the orange-peel and juice; boil till pretty thick. When cold, put it in a shallow dish, or pattypans lined with paste, to turn out, and be eaten cold. Prune Tart. Give prunes a scald, take out the stones and break. reads them; put the kernels into a little cranberry-juice, with a dish a full-cru in header i Sealed that PASTRY. 199 Eraska's Pre large; mind the prunes and sugar ; simmer ; and when cold, make a in the s tart of the sweetmeat. To prepare Cranberries for Tarts. lett Simmer them in moist sugar, without breaking, twenty su langa minutes; and let them become cold before used. A pint will require nearly three ounces of sugar. The Russian and American sorts are larger and better Sache tavoured than those of this country. The juice, when expressed from the baked fruit, and sweetened, makes a fine drink in fevers. Stewed with sugar, they eat excellently with bread. . .. Orange Tart. Squeezepulp, and boil two Seville oranges tender, weigh them, and double of sugar: beat both together to a paste, and then add the juice and pulp of the fruit, and the size of a walnut of fresh butter, and beat all together. Choose a very shallow dish, line it with a light puff-crust, and lay the paste of orange in it. You may ice it. Orange Tartlets or Puffs. -W. WE Line small patty-pans; or roll paste, if for the latter, .nd stki When baked, put in orange-marmalade made with apple- od poczat jelly. - Lemon Tart. Pare, rather thick, the rinds of four lemons, which boil tender in two waters, and beat fine. Add to it four : ounces of blanched almonds, cut thin, four ounces of ir daugelis lump sugar, the juice of the lemons, and a little grated * peel. Simmer to a syrup: when cold, turn it into a all shallow tin tart-dish, lined with a rich thin puff-paste, Then all and lay bars of the same over. As soon as the paste is with baked, take it out. . Codlin Tart. Scald the fruit as will be directed under that article ; when ready, take off the thin skin, and lay them whole in a dish, put a little of the water that the apples were s of all man it end? oil the end med 200 DOMESTIC COOKERY. boiled in at bottom, strew them over with lump sugar or fine Lisbon; when cold, put a paste round the edges and over. You may wet it with white of egg, and strew sugar over, which looks well: or cut the lid in quarters, without touching the paste on the edge of the dish; and either put the broad end downwards, and make the point stand up, or remove the lid altogether. Pour a good custard over it when cold; sift sugar over. Or line the bottom of a shallow dish with paste; lay teak o the apples in it, sweeten, and lay little twists of paste skulle over in bars. Rhubarb Tart. Cut the stalks in lengths of four or five inches, and take off the thin skin. If you have a hot hearth, lay the them in a dish, and put over a thin syrup of sugar and water, cover with another dish, and let it simmer very hay slowly an hour--or do them in a block-tin saucepan. When cold, make into a tart as codlin. When tender, the baking the crust will be sufficient. Another way. Take the stalks from the leaves, and peel off the things at skin ; cut them into pieces about an inch long, and as e de belki you do so, sprinkle a little fine sugar into the basin. For not the a quart basin, heaped, take a pound of common lump other sugar ; boil it in nearly half a pint of water to a thin perth a syrup: when skimmed, put the rhubarb into it, and as a morse] it simmers, shake the pan often over the fire. It will y seej turn yellow at first; but keep it very gently doing until it greens, and then take it off. When cold, lay it in the serve to tart dish, with only as much syrup as will make it very moist. Put a light crust over it; and when that is baked, the tart will be done enough. Quarter the crust, and fill the dish with custard or cream. Raspberry Tart with Cream. Roll out some thin puff-paste, and lay it in a patty pan of what size you choose ; put in raspberries; strew over them fine sugar: cover with a thin lid, and then pahollow phat biti PASTRY. 201 the bi Poule bake. Cut it gpen, and have ready the following mix- de ture warm: half a pint of cream, the yolks of two or 5,100 three eggs well beaten, and a little sugar; and when Engure this is added to the tart, return it to the oven for five or melt six minutes. Fried Patties. Mince a bit of cold veal, and six oysters, mixed with a few crumbs of bread, salt, pepper, nutmeg, and a very into small bit of lemon-peel-add the liquor of the oysters; warm all in a tosser, but do not boil ; let it go cold; have ready a good puff-paste, roll thin, and cut it in round or square bits ; put some of the above between two of noge them, twist the edges to keep in the gravy, and fry them Shefil of a fine brown. af som This is a very good thing; and baked, is a fashionable simmeri dish. aleptem Wash all patties over with egg before baking. Oyster Patties. Put a fine puff-crust into small pattypans, and cover with paste, with a bit of bread in each; and against all of that they are baked have ready the following to fill with, ULE, 2017 taking out the bread. Take off the beards of the oysters, m Dasin, cut the other parts in small bits, put them in a small Amo tosser with a grate of nutmeg, the least white pepper and ito al salt, a morsel of lemon-peel, cut so small that you can , jt , scarcely see it, a little cream, and a little of the oyster e. Dog liquor. Simmer a few minutes before you fill. Loing the Observe to put a bit of crust into all patties, to keep writia them hollow while baking. Lobster Patties. at anve Make with the same seasoning, a little cream, and the smallest bit of butter. Podovies, or Beef Patties. poput Shred underdone dressed beef with a little fat, season is with pepper, salt, and a little shalot or onion. Make a and les plain paste, roll it thin, and cut in shape like an apple . 202 DOMESTIC, COOKERY. puff, fill it with mince, pinch the edges, and fry them of dividi a nice brown. The paste should be made with a small Spa quantity of butter, egg, and milk. Veal Patties. Mince some veal that is not quite done, with a little krater, parsley, lemon-peel, a scrape of nutmeg, and a bit of salt; add a little cream and gravy just to moisten the meat ; and if you have any ham, scrape a little, and add to it. Do not warm it till the patties are baked. Turkey Patties. Mince some of the white part, and with grated lemon, ktor nutmeg, salt, a very little white pepper, cream, and a bad be very little bit of butter warmed, fill the patties. A good Mince for Patties. Two ounces of ham, four of chicken or veal, one egg boiled hard, three cloves, a blade of mace, pepper, and the salt, in fine powder. Just before you serve, warm the above with four spoonsful of rich gravy, the same of cream, and an ounce of butter. Fill as usual. : Sweet Patties. Chop the meat of a boiled calf's foot, of which you lund use the liquor for jelly, two apples, one ounce of orange aulas and lemon peel candied, and some fresh peel and juice ; mix with them half a nutmeg grated, the yolk of an egg, a spoonful of brandy, and four ounces, of currants, washed and dried. Bake in small pattypans. • Patties resembling Mince Pies. Chop the kidney and fat of cold veal, apple, orange, Stof and lemon-peel candied, and fresh currants, a little wine, adesea two or three cloves, a little brandy, and a bit of sugar. Seri Bake as before. Apple Puffs. - Pare and core the fruit, and either stew them in a stone jar on a hot hearth, or bake them. When cold mix the la pulp of the apple with sugar and lemon-peel shred fine, Hinam PASTRY.. 203 5, andví real, cu and then taking as little of the apple-juice as you can. Bake them in thin paste, in a quick oven: a quarter of an hour will do them, if small. Orange or quince marmalade is a great improvement. Cinnamon pounded, or orange- ons lower water, in change. Lemon Puffs. Main Beat and sift a pound and a quarter of double-refined a litik o sugar; grate the rind of two large lemons, and mix it babai well with the sugar; then beat the whites of three new- laid eggs a great while, add them to the sugar and peel, wordel's and beat it for an hour; make it up in any shape you please, and bake it on paper put on tin plates, in a mo, Creme derate oven. Do not remove the paper till cold. Oil- ing the paper will make it come off with ease. Cheese Puffs. PET Strain cheese-curd from the whey, and beat half a pint e basin of it fine in a mortar, with a spoonful and a half of the su four, three eggs, but only one white, a spoonful of El orange-flower water, a quarter of a nutmeg, and sugar to make it pretty sweet. Lay a little of this paste, in very small round cakes, on a tin plate. If the oven is hot, a of will quarter of an hour will bake them. Serve with pudding ce otto sauce. Excellent light Puffs. Cub Mix two spoonsful of flour, a little grated lemon-peel, some nutmeg, half a spoonful of brandy, a little loaf- sugar, and one egg; then fry it enough, but not brown; beat it in a mortar with five eggs, whites and yolks ; put a quantity of lard in a frying-pan, and when quite hot ble, drop a dessert-spoonful of batter at a time: turn as they E brown. Serve them immediately with sweet sauce. Cheap and excellent Custards. Boil three pints of new milk, with a bit of lemon-peel, mint a bit of cinnamon, two or three bay-leaves, and sweeten it. Meanwhile rub down smooth a large spoonful of matrice-flour into a cup of cold milk, and mix with it two TP 204 DOMESTIC cookery. yolks of eggs well beaten. Take a basin of the boiling milk, and mix with the cold, and then pour that to the boiling; stirring it one way till it begins to thicken, and is just going to boil up; and then pour it into a pan, stir it some time, add a large spoonful of peach-water, two tea-spoonsful of brandy, or a little ratafia. Marbles, boiled in custard, or anything likely to burn, will, by shaking them in the saucepan, prevent it from catching Rich Custard. Boil a pint of milk with lemon-peel and cinnamon; mix a pint of cream, and the yolks of five eggs well beaten ; when the milk tastes of the seasoning, sweeten it enough for the whole; pour it into the cream, stirring it well; then give the custard a simmer till of a proper thickness. Do not let it boil; stir the whole time one way; season as above. If to be extremely rich, put no milk, but a quart of cream to the eggs. Baked Custard. Boil one pint of cream, half a pint of milk, with mace, cinnamon, and lemon-peel, a little of each. When cold, mix the yolks of three eggs; sweeten, and make your cups or paste nearly full. Bake them ten minutes. Another Baked Custard. Boil a pint of cream, with some mace, cinnamon, and a little lemon-peel : strain it; and when cold, add it to the yolks of four, and whites of two eggs, a little orange. flower water, and sugar to your taste. A little nutmeg, and two spoonsful of sweet wine may be added, if ap- proved. Mix well; and bake in cups. Lemon Custard. Beat the yolks of eight eggs till they are as white as milk; then put to them a pint of boiling water, the rinds of two lemons grated, and the juice sweetened to your taste. Stir it on the fire till thick enough: then add a PASTRY. 205 in the large glass of rich wine, and half a glass of brandy; give the whole one scald, and put in cups to be eaten cold. Orange Custard. Boil very tender the rind of half a Seville orange; of fait beat it in a mortar to a paste; put to it a spoonful of the italia best brandy, the juice of a Seville orange, four ounces of lump sugar, and the yolks of four eggs beaten. Beat RECIA all together ten minutes; and pour in, by degrees, a pint of boiling cream. Keep beating until the mixture be cold: then put into custard cups, and set them in a und ist soup-dish of boiling water; let them stand until thick, e as then put preserved orange-peel, in slices, upon the cus- tard. Serve either hot or cold. Almond Custard. il d. Blanch and beat four ounces of almonds fine with a FID spoonful of water; beat a pint of cream with two spoons- paint ful of rose-water, and put them to the yolks of four eggs, and as much sugar as will make it pretty sweet; then add the almonds: stir it all over a slow fire till it is of a te proper thickness, but do not boil. Pour it into cups. Cheesecakes. dhe Strain the whey from the curd of two quarts of milk; when rather dry, crumble it through a coarse sieve, and mix with six ounces of fresh butter, one ounce of pounded blanched almonds, a little orange-flower water, half a glass of raisin wine, a grated biscuit, four ounces of OU.wm currants, some nutmeg and cinnamon in fine powder, and beat all the above with three eggs, and half a pint of cream, till quite light: then fill the pattypans three parts full. A plainer sort. Turn three quarts of milk to curd, break it, and drain 21 the whey: when dry, break it in a pan, with two ounces er boy of butter till perfectly smooth; put to it a pint and a ed by half of thin cream, or good milk, and add sugar, cinna- shen mon, nutmeg, and three ounces of currants. 206 DOMESTIC COOKERY. "Cheesecakes another way. Mix the curd of three quarts of milk, a pound of cur- rants, twelve ounces of Lisbon sugar, a quarter of an ounce of cinnamon, ditto of nutmeg, the peel of one lemon, chopped so fine that it becomes a paste, the yolks, of eight and whites of six eggs, a pint of scalding cream, and a glass of brandy. Put a light thin puff-paste in the pattypans, and three parts fill them. Lemon Cheesecakes. Mix four ounces of sifted lump-sugar and four ounces and of butter, and gently melt it; then add the yolks of two and the white of one egg, the rind of three lemons shred det fine, and the juice of one and a half, one Savoy biscuit; en some blanched almonds pounded, three spoonsful of path brandy; mix well, and put in paste made as follows: quas eight ounces of flour, six ounces of butter; two-thirds of which mix with the flour first; then wet it with six spoonsful of water, and roll the remainder in. Another way. Boil two large lemons, or three small ones, and after me squeezing, pound them well together in a mortar, with this four ounces of loaf sugar, the yolks of six eggs, and eight colors ounces of fresh butter. Fill the pattypans half full. Orange Cheesecakes. When you have blanched half a pound of almonds, Kidance beat them very fine, with orange-flower water, and half pand our a pound of fine sugar beaten and sifted, a pound of butter er that has been melted carefully without oiling, and which ein must be nearly cold before you use it; then beat the word yolks of ten and whites of four eggs; pound two candied oranges, and a fresh one with the bitterness boiled out, in a mortar, till as tender as marmalade, without any the ſumps; and beat the whole together, and put into patty- pa small pans. Bread Cheesecakes. Pour a pint of boiling cream on the crumb of a pennya in I and a PASTRY. 207 spois turundi loaf; let it stand two hours. Mix half a pound of butter warm, with eight eggs and a grated nutmeg. Beat the whole in a mortar; then add half a pound of currants washed and dried, two ounces of sugar, a spoonful of wine, and the same of brandy. Potato Cheesecakes. na put Boil six ounces of potatoes, and four ounces of lemon- peel; beat the latter in a marble mortar, with four ounces of sugar: then add the potatoes beaten, and four ounces of butter melted in a little cream. When well mixed, let it stand to grow cold. Put crust in patty- pans, and rather more than half fill them. Bake in a. * quick oven half an hour ; sifting some double-refined Dale sugar on them when going to the oven. This quantity will make a dozen. Almond Cheesecakes. et it on Blanch and pound four ounces of almonds, and a few in. bitter, with a 'spoonful of water; then add four ounces of sugar, pounded, a spoonful of cream, and the whites of om two eggs well beaten; mix all as quick as possible; put into very small patty pans, and bake in a pretty warm de oven under twenty minutes. Another way. Blanch and pound four ounces of almonds, with a little orange-flower or rose-water; then stir in the yolks of six and whites of three eggs well beaten, five ounces of butter warmed, the peel of a lemon grated, and a little of the juice; sweeten with fine Lisbon sugar. When well mixed, bake in a delicate paste, in small pans. Another way. boblery Press the whey from as much curd as will make two jeho dozen small ones; then put it on the back of a sieve, ind and with half an ounce of butter rub it through with the back of a spoon: put to it six yolks and three whites of eggs, and a few bitter almonds pounded, with as much fapt sugar as will make the curd properly sweet; mix with 188.2017 moriz: allti bez STOCK 208 DOMESTIC COOKERY. it the rind of a lemon grated, and a glass of brandy, Put a puff paste into the pans, and ten minutes will bake them. To prepare Fruit for Children: a far more wholesome way than in Pies or Puddings. Put apples, sliced, or plums, currants, gooseberries, &c., into a stone jar; and sprinkle among them as much Lisbon sugar as necessary. Set the jar in an oven, or on a hearth, with a tea-cupful of water, to prevent the fruit from burning: or put the jar into a saucepan of water, till its contents be perfectly done. Slices of bread, or rice, may be put into the jar, or served to eat aici with the fruit. Potato Pasty. · Boil, peel, and mash potatoes as fine as possible; mis them with salt, pepper, and a good bit of butter. Make CE a paste : roll it out thin like a large puff, and put in the 9 Det potato ; fold over one-half, pinching the edges. Bake in a moderate oven. Potato Wall, or Edging, to serve round Fricassee of Fish. Mash in a mortar as many potatoes as you may want, i to with a good piece of butter. Then, with the bowls of havoid two silver spoons, raise a wall of it two inches and a state half high, within the rim of the dish to be used. Let Rihnil. the upper part be a little thinner than the lower: Alicho smooth it; and after brushing it all over with egg, put hom it into the oven to become hot, and a little coloured. Before egging it, the outside may be ornamented with flowers, leaves, &c., by the small tin shapes used to cut Kaina paste. PUDDINGS. Observations on Puddings and Pancakes. The outside of a boiled pudding has sometimes a dis. agreeable taste, which arises from the cloth it is boiled in not being nicely washed and kept in a dry place. It PUDDINGS.' 209 COD must be dipped in boiling water, squeezed dry, and las de floured before used. ADES If the pudding be of bread, the cloth should be tied so as to allow for swelling; if of flour, tight. Basins or more elig forms are much better than cloths for boiling puddings. The water should boil quick when the pudding is put in; and it should be moved about for a minute or two, new that the ingredients may not separate. ani Very good puddings may be made without eggs; but mes they should have very little liquid in them; and must ringt boil longer than puddings with eggs. Two or three spoonsful of fresh table-beer, or one of yeast, will serve instead of eggs, as also will snow. Two large spoonsful of snow will supply the place of one egg, and make a pudding equally good. This is a useful piece of informa- tion, as snow generally falls in the season when eggs are possiadear. The sooner it is used after it falls the better; but buter.! it may be taken up from a clean spot, and kept in a cool cand pe place some hours, without losing its good qualities. edges: Bottled malt liquors are also a good substitute for eggs: the sooner used after the cork is drawn the better. The - Price yolks and whites, beaten long and separately, make the article they are put into much lighter. Eggs must be most always strained after beating. To avoid repetition, let it be observed, that when pud- firewarding-sauce is ordered, wine, sugar, and very thick melted city butter, boiled up together, is the sauce intended. All dishes in which puddings are baked must be lined an inch or two below the edge, as well as on it; and that part of the dish must be first rubbed with butter. If a Die pudding is to be turned out, the whole dish must be but. tered, and lined with paste. The ingredients of puddings should not be put into the basin or dish till the minute they go into the water or Arches e a oven. phils Great care is necessary to prevent rich crusts from alimentare becoming brown, which makes them rank. A piece of paper put over them will preserve the colour. o Sago, and all sorts of seeds, should lie in water an 210 DOMESTIC COOKERY. hour before they are made into puddings, and be well washed; the want of this caution causes an earthy taste. If the butter be strong that is used in puddings they will not taste well, whatever good things be added. A small pinch of salt improves the flavour of all mix- tures, even when the other ingredients are sweet, Well-made raisin-wine will serve, in most cases, when wine is ordered for puddings. As the goodness of boiled puddings greatly depends upon keeping the water from the ingredients, the cook. should take care to have moulds and basins in readiness that will exactly hold the quantity directed. Puddings of bread or flour are much better if all the ingredients be mixed (except the eggs) three hours, before boiling or baking; and they should be well stirred just before they are put into the oven or saucepan. When butter is ordered to be put warm into puddings, the addition of a little milk, or wine, will prevent its: oiling. Half an hour should be allowed for boiling a bread ? pudding in a half-pint basin, and so on in proportion. A mealy potato, grated, while hot, and beaten well with a spoonful of milk, will add greatly to the lightness** of plum puddings, whether boiled or baked., Almond Pudding. Beat half a pound of sweet, and a few bitter almonds with a spoonful of water; then mix four ounces of button ter, four eggs, two spoonsful of cream, warm with the butter, one of brandy, a little nutmeg, and sugar to taste. Butter some cups, half fill, and bake the puddings Serve with pudding-sauce. Another.. Beat fine four ounces of almonds, four or five bitter ditto, with a little wine, yolks of six eggs, peel of two lemons grated, six ounces of melted butter, near a quartikel of cream, and juice of one lemon. When well mixed, bake it half an hour, with paste round the dish. PUDDINGS. 211 Small Almond Pudding. Pound eight ounces of almonds, and a few bitter, with a spoonful of water; mix with four ounces of butter warmed, four yolks and two whites of eggs, sugar to taste, two spoonsful of cream, and one of brandy; mix well, and bake in little cups buttered. Serve with pud- ding-sauce. con la Lemonade Pudding, to be eaten cold. 530 With two ounces of white sugar, and the juice of two ja Seville oranges, and two lemons, make a pint of lemon- ade with cold water. Pour upon it a French roll rasped: heria when it has soaked up all the liquor, stick it over the di with half an ounce of blanched almonds. Beat half a we Telo pound of currant jelly to a liquid, and pour over the uczez whole. Sago Pudding. Boil a pint and a half of new milk, with four spoons- Liling at ful of sago nicely washed and picked, lemon-peel, cinna- proferi mon, and nutmeg: sweeten to taste; then mix four eggs, i bent put a paste round the dish, and bake slowly, A very good Pudding.. Mix one pound and a half of suet, cut small, and free from skin, with two pounds of flour, a pound of currants inter alia pickled and dried, six eggs, a table-spoonful of infusion mis olid of saffron, a glass of brandy, a little pounded ginger, and ut a pint of milk. Put it into a basin that will just hold it; plus tie a floured cloth tight over, and put it into a pot of online water that is boiling very fast.. Boil it four hours. Bread and Butter Pudding. Slice bread spread with butter, and lay it in a dish with where currants between each layer; and sliced citron, orange, or lemon, if to be very nice. Pour over an unboiled custard of milk, two or three eggs, a few pimentos, and a very little ratafia, two hours at least before it is to be baked; huyu and lade it over to soak the bread. . P2 212 DOMESTIC COOKERY, A paste round the edge makes all puddings look bet- ter, but is not necessary. Another. To half a pound of crumbs of bread, and half a pound of butter melted in a pint of milk, add five eggs, with nutmeg, brandy, and sugar to your taste. Bake it in a mould. Orange Pudding. Grate the rind of a Seville orange: put to it six ounces of fresh butter, six or eight ounces of lump-sugar pounded: beat them all in a marble mortar, and add as you do it the whole of eight eggs well beaten and strained; scrape a raw apple, and mix with the rest; ** put a paste at the bottom and sides of the dish, and over the orange mixture put cross bars of paste. Half an pida hour will bake it. Another. Rather more than two table-spoonsful of the orange metapo paste, mixed with six eggs, four ounces of sugar, and Rand four ounces of butter, melted, will make a good-sized corell pudding, with a paste at the bottom of the dish. Bake pad ? twenty minutes. An exceedingly nice boilea Orange Pudding. On half a pound of crumbs of bread pour a pint of milk; let it boil up; stir in two ounces of butter and one og of marrow, keeping the pan over the fire until all is incorporated. Let it become cold; then mix in two holen eggs, two ounces of sugar, the same of orange marma- Nikes Jade, and a spoonful of orange-flower water. Choose a no basin that will exactly hold it, and tie it over with a floured cloth very closely. Boil it an hour and a quarter. Alle For sauce, melted butter, sugar, a little lemon-juice, Na and a spoonful of brandy. An excellent Lemon Pudding. Beat the yolks of four eggs; add four ounces of white Real. sugar, the rind of a lemon being rubbed with some ima lg PUDDINGS. 213 : de. He lumps of it to take the essence; then peel, and beat it in a mortar with the juice of a large lemon, and mix all with four or five ounces of butter warmed. Put a crust into dik a shallow dish, nick the edges, and put the above into of it. When served, turn the pudding out of the dish. Beste .This pudding, boiled, is equally good. Cranberry Puddings. Boil three half pints of cranberries, cleared of the stalks, in four ounces of sugar and water, until they are hrey broken, and form a kind of jam. Make up a large ball i amilies of it; cover it well with rice washed clean and dry; then begin round each fold a floured piece of cloth, which tie as for til dumplings. Boil them an hour ; sift sugar over when lish, 2 served, and butter in a boat. A very fine Amber Pudding. Put a pound of butter into a saucepan with three-quar- ters of a pound of loaf sugar finely powdered; melt the of the Cut butter, and mix well with it; then add the yolks of fifteen of suyu eggs well beaten, and as much fresh candied orange as 2 gotay will add colour and flavour to it, being first beaten to a o dillefine paste. Line the dish with paste for turning out; and when filled with the above, lay a crust over it, as if Dzelding it were a pie, and bake it in a slow oven. It is as good cold as hot. Baked Apple Pudding. Pare and quarter four large apples; boil them tender, with the rind of a lemon, in so little water that, when opet done, none may remain; beat them quite firm in a mor- a tar; add the 'crumb of a small roll, four ounces of butter, melted, the yolks of five and whites of three eggs, juice of half a lemon, and sugar to taste; beat all together, į and lay it in a dish with paste to turn out.. . A Friar's Omelet. wa eling Boil a dozen apples, as for sauce; stir in a quarter of a pound of butter, and the same of white sugar. When cold, add four eggs well beaten; put it into a baking- vester 2 e entis misin? vala. 214 DOMESTIC COOKERY. bei dish thickly strewed over with crumbs of bread, so as to stick to the bottom and sides; then put in the apple home mixture. Strew crumbs of bread plentifully over the the la top. When baked, turn it out, and grate pounded sugar over it. A Swiss Pudding. Put layers of crumbs of bread and sliced apples, with , 20 Bugar between, till the dish be as full as it will hold. Let the crumbs be the uppermost layer; then pour melted and son butter over it, and bake. Oatmeal Pudding. Pour a quart of boiling milk over a pint of the best fine oatmeal: let it soak all night; next day beat two eggs, and mix a little salt; butter a basin that will just is and a hold it; cover it tight with a floured cloth, and boil it an hour and a half. Eat it with cold butter and salt. When cold, slice and toast it, and eat it as oat-cake, buttered. Barley Pudding. Boil four ounces of French or Scotch barley till per Cover fectly tender in new milk, the superfluous part of which we throw off ; and having added to the barley a pint of all the cream, two eggs beaten, four ounces of sugar, the same were of butter a little warm, a spoonful of rose-water, and a to little nutmeg, cover it over for an hour, and stir it often. helyi Bake in a buttered dish, half an hour. Dutch Pudding, or Souster.. Melt one pound of butter in half a pint of milk, mix it into two pounds of flour, eight eggs, four spoonsful of yeast; add one pound of currants, and a quarter of a pound of sugar beaten and sifted.. This is a very good pudding hot; and equally so as a cake when cold. If for the latter, caraways may be used instead of currants. An hour will bake it in a quick oven. PUDDINGS. 215 A Dutch Rice Pudding. Soak four ounces of rice in warm water half an hour'; drain the latter from it, and throw it into a stewpan, with half a pint of milk, half a tick of cinnamon, and simmer till tender. When cold, add four whole eggs well beaten, two ounces of butter melted in a tea-cupful of cream; and put three ounces of sugar, a quarter of a wees nutmeg, and a good piece of lemon-peel. Put a light puff-paste in a mould or dish, or grated tops and bottoms, and bake in a quick oven. Light or German Puddings or Puffs. Melt three ounces of butter in a pint of cream; let it stand till nearly cold; then mix two ounces of fine flour, of these and two ounces of sugar, four yolks and two whites of as been eggs, and a little rose or orange-flower water. Bake in wat will little cups buttered, half an hour. They should be served nd bondit the moment they are done, and only when going to be eaten, or they will not be light. 218 21* Turn out of the cups, and serve with white wine and sugar. A Sweetmeat Pudding. cortile Cover a dish with thin puff-paste, and lay in it freshly candied orange, lemon, and citron, one ounce, each sliced thin. Beat the yolks of eight and the whites of two eggs, and mix with eight ounces of butter warmed, but not oiled, and eight ounces of white sugar. Pour the mixture over the sweetmeats, and bake one hour in a moderate oven. A rolled Sweetmeat Pudding. Make a paste of half a pound of four and five ounces of finely shred suet, wetted with water: roll it often till quite smooth. The last time put upon it a layer of ápricot, raspberry, currant, or any other sort of jam. Then roll it round; wrap it in a nice floured cloth, and tie up the ends. Little Bread Puddings. . Steep the crumb of a penny-loaf, grated, in about a on rt of rites 216 DOMESTIC COOKERY. pint of warm milk; when soaked, beat six eggs, whites and yolks, and mix with the bread, and two ounces of butter, warmed, sugar, orange-flower water, a spoonful of brandy, a little nutmeg, and a tea-cupful of cream. Beata all well, and bake in tea-cups buttered. If currants are chosen, a quarter of a pound is sufficient; if not, they are good without: or you may put orange or lemon- candy. Serve with pudding-sauce. Puddings in haste. Shred suet, and put with grated bread, a fè w currants the yolks of four eggs and the whites of two, some grated lemon-peel and ginger. Mix; and make into little balls about the size and shape of an egg, with a little flour. Have ready a skillet of boiling water, and throw them in. Twenty minutes will boil them; but they will rise to the top when done. Serve with pudding-sauce. New College Pudding. Grate the crumb of a twopenny-loaf, shred suet eight At dit ounces, and mix with eight ounces of currants, one of the citron mixed fine, one of orange, a handful of sugar, half ! a nutmeg, three eggs beaten, yolk and white separately. Mix and make into the size and shape of a goose-egg. Put half a pound of butter into a frying-pan; and when melted and quite hot, stew them gently in it over a stove; turn them two or three times till of a fine light brown. Mix a glass of brandy with the batter. Serve with pudding-sauce. - A Cheese Pudding. Grate three ounces of cheese, and five of bread; and having warmed one ounce of butter in a quarter of a pint of new milk, mix it with the above: add two well- beaten eggs and a little salt. Bake it lialf an hour. Boiled Bread Pudding. Grate white bread; pour boiling milk over it, and PUDDINGS. 217 : ha * en cover close. When soaked an hour or two, beat it fine, op and mix with it two or three eggs well beaten. espa Put it into a basin that will just hold it; tie a floured mens cloth over it, and put it into boiling water. Send it up aube with melted butter poured over. if n It may be eaten with salt or sugar. Prunes or French plums, make a fine pudding instead of raisins either with suet or bread pudding. Another and richer. On half a pint of crumbs of bread pour half a pint of turo scalding milk; cover for an hour. Beat up four eggs, . mak i and when strained, add to the bread, with a tea-spoonful eco, Ta of flour, an ounce of butter, two ounces of sugar, half a pound of currants, an ounce of almonds beaten, with timonis orange-flower water, half an ounce of orange, ditto lemon, of fili ditto citron. Butter a basin that will exactly hold it, flour the cloth, and tie tight over, and boil one hour. Brown Bread Pudding. Half a pound of stale brown bread grated, ditto of currants, ditto of shred suet; sugar and nutmeg: mix suerty with four eggs, a spoonful of brandy, and two spoonsfuł ats, of of cream : boil in a cloth or basin that exactly holds it, Erga. three or four hours. Serve with sweet sauce, Biscuit Pudding. and the Slice four common biscuits thin; boil them in three it oral gills of new milk, with a piece of lemon-peel shredded finely as fine as possible. Break it to a mash; to which put three ounces of warmed butter, two ounces of sugar, and four eggs well beaten : add a large spoonful of brandy. sepatu Bake or boil. adizi Another. On three grated stale Naples biscuits pour a pint of boiling cream: when cold add a tea-spoonful of cinna- mon in finest powder, the yolks of four and whites of | two eggs, a spoonful of orange-flower water, two ounces of loaf-sugar, and half a spoonful of flour rubbed smooth. 218 DOMESTIC COOKERY. Boil it in a china basin, tied in a floured cloth, one hour: * sift fine sugar over, and serve plain butter round. Muffin Pudding. Cut six stale muffins in the thinnest slices ; lay them palak in a soup-plate with half a pint of brandy, with which baste them. Simmer half a pint of cream, with a good comel piece of genuine cinnamon broken, the grated peel of burde a lemon, and four ounces of sugar ten minutes. Stir till came cool; then mix with it, by degrees, the yolks of eight eggs well beaten. Butter a plain mould of moderate size; lay the crust side of the muffins outwards; and, with alternate layers of dried cherries, put the crumb in Whèn cold, pour into it the cold custard, flavoured with po orange-flower water. Let the mould stand in a dish of me, bran till the custard be sunk in; then bake it half an het hour. Nelson Pudding. Put in a Dutch' oven six small cakes called Nelson. kalde balls or rice cakes made in small tea-cups. When quite hot, pour over them boiling melted butter, the juice of a half a lemon, white wine and sugar; and serve. Eve's Pudding. Grate three-quarters of a pound of bread; mix it with so mas the same quantity of shred suet, the same of apples and a bat also of currants; mix with these the whole of four eggs, sine and the rind of half a lemon shred fine. Put it into a de shape; boil three hours; and serve with pudding-sauce, ** the juice of half a lemon and a little nutmeg. Quaking Pudding. Scald a quart of cream ; when almost cold put to it four eggs well beaten, a spoonful and a half of flour, some nutmegs and sugar; tie it close in a buttered cloth; boil it an hour; and turn it out with care, lest it should crack. Melted butter, a little wine, and sugar. Duke of Cumberland's Pudding. Mix six ounces of grated bread, the same quantity of PUDDINGS. 219 chet el currants well cleaned and picked, the same of beef-suet errad finely shred, the same of chopped apples, and also of lump-sugar, six eggs, half a nutmeg, a pinch of salt, the mi rind of a lemon minced as fine as possible ; and citron, orange, and lemon, a large spoonful of each cut thin. Mix thoroughly, and put into a basin: cover very close in with floured cloths, and boil three hours. Serve it with on pudding-sauce, and the juice of half a lemon, boiled e rokes together, Transparent Pudding. outward Beat eight eggs very well; put them into a stewpan, the trip with half a pound of sugar pounded fine, the same quan- Alarowal tity of butter, and some nutmeg grated. Set it on the and was fire, and keep stirring it till it thickens. Then set it bake i into a basin to cool; put a rich puff paste round the edge of the dish ; pour in your pudding, and bake it in a moderate oven. It will cut light and clear. You may ut add candied orange and citron, if you like. 123 Batter Pudding. the jt. Rub three spoonsful of fine flour extremely smooth certe by degrees into a pint of milk with a salt-ladle of salt; simmer till it thickens ; stir in two ounces of butter: mit is set it to cool; then add the yolks of three eggs : flour a cloth that has been wet, or butter a basin, and put the batter into it; tie it tight, and plunge it into boiling water, the bottom upwards. Boil it an hour and a half, and serve with plain butter. If approved, a little ginger, ubongo nutmeg, and lemon-peel may be added. Serve with steet sauce. Batter Pudding with Meat. Make a batter with flour, milk, eggs, pepper and salt; pour a little into the bottom of a pudding-dish ; then put seasoned meat of any kind into it, and a little shred onion ; pour the remainder of the batter over, and bake in a slow oven. Some like a loin of mutton baked in batter, being first cleared of most of the fat. 220 DOMESTIC COOKERY. Rice small Puddings. Wash two large spoonsful of rice, and simmer it with half a pint of milk till thick, then put the size of an egg ** of butter, and near half a pint of thick cream, and give it one boil. When cold, mix four yolks and two whites of eggs well beaten, sugar and nutmeg to taste ; and add grated lemon and a little cinnamon. Butter little cups and fill three parts full, putting at bottom some orange or citron. Bake three-quarters of , an hour in a slowish oven. Serve the moment before to me be eaten, with sweet sauce in the dish or a boat. Plain boiled Rice Pudding. Wash and pick some rice, throw among it some pi- cute mento finely pounded, but not much; tie the rice in a cloth, and leave plenty of room for it to swel). Boil it ! in a quantity of water for an hour or two. When done, bieten eat it with butter and sugar, or milk. Put lemon-peel in die if you please. It is very good without spice, and eaten with salt and butter. Another. Soak four ounces of rice in water half an hour, then tie it up in a cloth (leaving room for it to swell) with vi eight ounces of raisins. Boil it two hours ; and then I turn it out. Pour over it melted butter, with a little sugar and nutmeg. . Another. Tie a quarter of a pound of clean rice in a cloth, leaving room for it to swell. Boil it an hour. Take it up, untie it, and stir in four ounces of butter, some nutmeg and sugar. Tie it up again, and boil it another hour. Serve with melted butter in the dish. A rich Rice Pudding. . Boil half a pound of rice in water, with a little bit of salt till quite tender ; drain it dry; mix it with the yolks and whites of four eggs, a quarter of a pint of cream, with two ounces of fresh butter melted in the PUDDINGS. 221 e the sorell | Jalter, four ounces of beef suet or marrow, or veal-suet taken from a fillet of veal, finely shred, three-quarters of E a pound of currants, two spoonsful of brandy, one of peach-water, or ratafia, nutmeg, and grated lemon-peel. ren, L. When well mixed, put a paste round the edge, and fill and in the dish. Slices of candied orange, lemon, and citron, if approved. Bake in a moderate oven. full, vi Rice Pudding with Fruit. are opened Swell the rice with a very little milk over the fire; moet then mix fruit of any kind with it (currants, gooseberries bort scalded, pared and quartered apples, raisins, or black currants); with one egg into the rice, to bind it; boil it crito well, and serve with sugar. Rice Pudding with dry currants. Whal Boil a tea-cupful of rice as you would for currie; when it levere cold, mix it with the same quantity of washed currants, one egg, an ounce of butter, and two ounces of sugar, wch Tie it up in a floured cloth, and boil it forty-five minutes. Serve with sweet sauce. Baked Rice Pudding. up bert Swell rice as above; then add some more milk, an egg, ostal sugar, allspice, and lemon-peel. Bake in a deep dish. Another for the family. Put into a very deep pan half a pound of rice washed and picked; two ounces of butter, four ounces of sugar, ned a few allspice pounded, and two quarts of milk. Less -" butter will do, or some suet. Bake in a slow oven. • A Porcupine Pudding. Boil half a pint of rice in new milk until perfectly tender, and not too dry; then add six eggs beaten, a spoonful of ratafia, as much sugar as shall be sufficient, and some grated fresh lemon; mix well and boil in a mould one hour and a half. Turn it on a hot dish, and stick it thick with almonds slit in six. Serve with a rich. custard round. It is equally good cold. SA 222 DOMESTIC COOKERY. A George Pudding. Boil very tender a handful of whole rice in a small quantity of milk, with a large piece of lemon-peel. Let it drain ; then mix with it a dozen of good-sized apples, boiled to a pulp as dry as possible ; add a glass of white 5 wine, the yolks of five eggs, two ounces of orange and citron cut thin; make it pretty sweet. Line a mould or basin with a very good paste; beat the five whites of the per ser eggs to a very strong froth, and mix with the other ingre- i betri dients; fill the mould, and bake it of a fine brown colour. si ono Serve it with the bottom upwards, with the following troll sauce: two glasses of wine, a spoonful of sugar, the pain the yolks of two eggs, and a bit of butter as large as a wal pel cl nut; simmer without boiling, and pour to and from the oth of saucepan, till of a proper thickness; and put in the dish. fel stedet An excellent plain Potato Pudding. Take eight ounces of boiled potatoes, two ounces of islav butter, the yolks and whites of two eggs, a quarter of a Alc in i pint of cream, one spoonful of white wine, a morsel of salt, the juice and rind of a lemon; beat all to froth; welke sugar to taste. A crust or not, as you like. Bake it. If wanted' richer, put three ounces more butter, sweet- meats and almonds, and another egg. Potato Pudding with Meat. Boil them till fit to mash; rub through a colander, peber and make into a thick batter with milk and two eggs ter wie Lay some seasoned steaks in a dish, then some basies, les man and over the last layer pour the remainder of the battre Bake a fine brown An exceedingly good Potato Suet-Pudding: peito a To a pound of mashed potatoes, while hot, aqu. ounces of suet, and two ounces of flour, a little sabbaum as much milk as will give it the consistence of common fran suet-pudding. Put it into a dish, or roll it into auape Penny lings, and bake of a fine brown PUDDINGS. 223 Steak or Kidney Pudding. If kidney, split and soak it, and season that or the meat. Make a paste of suet, flour and milk; roll, and line a basin with it: put the kidney or steaks in, cover with paste, and pinch round the edge. Cover with a cloth, and boil a considerable time. Beef-steak Pudding. Prepare some fine steaks as in page 46; roll them with fat between; and if you approve, add a little shredded onion. Lay a paste of suet in a basin, and put in the rolls of steaks; cover the basin with a paste, and pinch the edges to keep the gravy in. Cover with a cloth tied close; and let the pudding boil slowly, but for a length of time. Baked Beef-steak Pudding. Make a batter of milk, two eggs, and flour, or, which is much better, potatoes boiled and mashed through a colander; lay a little of it at the bottom of the dish; - then put in the steaks prepared as above, and very well seasoned : pour the remainder of the batter over them, and bake it. Mutton Pudding Season with salt, pepper, and a bit of onion ; lay one layer of steaks at the bottom of the dish, and pour a batter of potatoes, boiled and pressed through a colan. der, and mixed with milk, and an egg over them; then * putting the rest of the steaks and batter, bake it. Butter with flour, instead of potatoes, eats well, but requires more egg, and is not so good. Another. Cut slices off a leg that has been underdone, and put them into a basin lined with a fine suet crust. Season with pepper, salt, and finely shred onion or shalot. Marrow Pudding. Pour a quart of boiling cream upon the grated crumb of a penny-loaf; cover it over till cool; then mix with 224 DOMESTIC COOKERY. it eight ounces of blanched almonds, beaten fine with two spoonsful of rose-water, the yolks of six eggs, six ounces of shredded candied lemon and citron, a pound of beef-marrow, half a pound of currants, the grated rind of half a lemon, two large spoonsful of brandy, and the same of sweet wine. Put a paste round the dish, and bake it thirty-five minutes. Sift sugar over when served. While beating the eggs, put in a pinch of salt. Suet Pudding. Shred a pound of suet; mix with a pound and a quarter of flour, two eggs beaten separately, a little salt, and as little milk as will make it. Boil four hours. It eats well next day, cut in slices and broiled. The outward fat of loins or necks of mutton, finely shred, makes a more delicate pudding than suet; and both are far better for the purpose than butter, which causes the pudding to be black and close. Baked Suet Pudding. Boil a pint of milk; when become cold, stir it into eight ounces of flour, and six of shred suet; add two i eggs, and a tea-spoonful of salt. If to be plum pudding, put in eight or ten ounces of stoned raisins, and omit the salt. Veal-Suet Pudding. Cut the crumb of a threepenny-loaf into slices; boil and sweeten two quarts of new milk, and pour over it. a When soaked, pour out a little of the milk; and mix with six eggs well beaten, and half a nutmeg. Lay the slices of bread into a dish ; with layers of currants and veal-suet shred, a pound of each. Butter the dish well, N and bake; or you may boil it in a basin if you prefer it. Hunter's Pudding. Mix a pound of suet, ditto flour, ditto currants, ditto raisins stoned and a little cut, the rind of half a lemon shred as fine as possible, six Jamaica peppers in fine powder, four eggs, a glass of brandy, a little salt, and as litile milk as will make it of a proper consistence; boil PUDDINGS. 225 hutant it in a floured cloth, or a melon-mould, eight or nine hours. Serve with sweet sauce. Add sometimes a spoonful of peach-water for change of flavour. them This pudding will keep, after it is boiled, six months, if kept tied up in the same cloth, and hung up, folded in with a sheet of cap-paper to preserve it from dust, being first cold. When to be used, it must boil a full hour. of salt Plum Pudding. The same proportions of flour and suet, and half the omandi quantity of fruit, with spice, lemon, a glass of wine, or not, and one egg and milk, will make an excellent pud- die ding, if long boiled. Another. - sethup Lay a pound of beef suet in lumps, the size of nut- than sø megs, in a basin, half a pound of jar-raisins, a large in buchete spoonful of fine sugar, three eggs, a spoonful and a half of flour, and a glass of brandy. Tie a wet cloth, doubled and well floured, over the basin. Put it into a pot of .water that boils very fast, and move it about for some Da, st minutes. Boil five or six hours. Another, very light. Gins, a Mix grated bread, suet and stoned raisins, four ounces each, with two well-beaten eggs, three or four spoonsful of milk, and a little salt. Boil four hours. A spoonful of brandy, sugar, and nutmeg, in melted but- ter, may be served as sauce. National Plum Pudding. Ek Mix suet, jar-raisins and currants, one pound each LEILA four ounces of crumbs of bread, two table-spoonsful of e sugar, one ditto of grated lemon-peel, half a nutmeg, a per small blade of mace, a tea-spoonful of ginger, and six well-beaten eggs. Boil it five hours. Prune Pudding. SE Take a few spoonsful froin a quart of milk, and mix into it by degrees four spoonsful of flour, two spoonsful of sífted ginger, a little salt, six yolks and three whites 226 DOMESTIC COOKERY. of eggs; then add the remainder of the milk, and a pound of prunes or damsons. Tie it up in a cloth, wetted and well floured, or put it into a basin that will exactly hold it. Boil it an hour; and pour over it melted butter and sugar. Custard Pudding. Mix by degrees a pint of good milk with a large spoonful of flour, the yolks of five eggs, some orange- flower water, and a little pounded cinnamon. Butter a basin that will exactly hold it, pour the batter in, and tie ** a flour cloth over. Put in boiling water over the fire, and turn it about a few minutes to prevent the egg going to one side. Half an hour will boil it. Put currant-jelly on it, and serve with sweet sauce. Add Sponge Pudding. Butter a mould thickly, stick it all over with dried platform cherries, or the finest raisins. Fill the mould with small amount sponge cakes, three parts; soak them through with wine; NOW! fill up the mould with a rich cold custard. Butter a paper, and put on the mould; then tie a floured cloth over it had n quite close, and boil it an hour. Turn out the pudding DEC carefully, and pour some cold custard over it, and into · the dish. Macaroni Pudding. Rand Simmer an ounce or two of the pipe sort, in a pint of " ou milk, and a bit of lemon and cinnamon, till tender ; put od ty it into a dish, with milk, two or three eggs, but only one wayed, a white, sugar, nutmeg, a spoonful of peach-water, and halfder, a glass of raisin wine. Bake with a paste round the edges. Bal A layer of orange-marmalade, or raspberry jam in a tout i macaroni pudding, for change, is a great improvement; in which case omit the almond-water, or ratafia, which bol sind you would otherwise flavour it with. Boiled Permicelli Pudding. Stir very gently four ounces of vermicelli into a pinte at of new milk over the stove, until it be scalding hot, but of PUDDINGS. 227 78, SODIO mon. The eges, steet cu the wild not more; then pour it into a basin, and add to it one Mas ounce of butter and two of sugar, while hot. When the ja kanto above is nearly cold, mix in it, very gently, two well- and more beaten eggs, and immediately put it into a basin that will exactly hold it. Cover carefully with a floured cloth; and turning the basin the narrow end upwards, stir it round for ten minutes, and boil an hour. Serve the ik wikemoment it is done, with pudding-sauce. Baked Vermicelli Pudding. Simmer four ounces of vermicelli in a pint of new milk bacten minutes ; then put to it half a pint of cream, a tea- pate in a spoonful of pounded cinnamon, four ounces of butter warmed, the same of white sugar, and the yolks of four eggs, well beatén. Bake in a dish without a lining. Millet Pudding. Wash three spoonsful of the seed ; put into the dish, Ver Tod with a crust round the edges ; pour over it as much new Duld was milk as will nearly fill the dish; two ounces of butter ugh write warmed with it, sugar, shred lemon, and a little scrape of Butters ginger and nutmeg. As you put it into the oven, stir in ad come two eggs beaten, and a spoonful of shred suet. E the po 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 in 33 yolks and two whites of eggs, a pint of cream either raw tend, or scalded, a little ratafia, a large spoonful of orange or but our rose water, a quarter of a nutmeg, and two ounces of ter 2 sugar. Bake it in a shallow dish lined with paste'; and d check turn it out to serve, with a little sugar dusted over. . Chestnut Pudding. Boil eighteen chestnuts in water for a quarter of an hour; blanch, peel, and pound them in a mortar, with some sweet wine and orange-flower water, till they become a thin paste. Mix the yolks of twelve and !whites of six eggs well beaten, with three pints of by cream, and half a pound of butter warmed in it; sweeten Q 2 ܐܐ ܬܼܵܐ 228 DOMESTIC COOKERY - to your taste; and add some grated nutmeg, and a little salt. Put to this the chestnut paste, and stir over the fire till it is thick. Line a dish with puff-paste, and pour the mixture into it, and bake it. If cream cannot be obtained, thicken three pints of new milk with the beaten yolks of two or three eggs, and a tea spoonful of rice-flour. Quince Pudding. Scald some quinces till they are very tender ; page them, and scrape off all the pulp. Strew over them ginger, cinnamon, and as much sugar as will make them very sweet. To a pint of cream put the yolks of three or four eggs, and stir into it as much of the pulp as will make it of a proper thickness. Line a dish, and bake. White pears, plums, apricots, or other fruit, may be done in the same way. An excellent Apricot Pudding. Halve twelve large apricots, give them a scald till they are soft; meantime pour on the grated crumbs of a penny-loaf a pint of boiling cream; when half cold. four ounces of sugar, the yolks of four beaten eggs, and a glass of white wine. Pound the apricots in a mortar, with some or all of the kernels; mix then the fruit and other ingredients together; put a paste round a dish, and bake the pudding half an hour. Baked Gooseberry Pudding. Strew gooseberries in a jar over a hot hearth, or in a mom saucepan of water, till they will pulp. Take a pint of their hom the juice pressed through a coarse sieve, and beat it with three yolks and whites of eggs beaten and strained, one ounce and a half of butter ; sweeten it well, and put a crust round the dish. A few crumbs of roll should be mixed with the above to give a little consistence, or four ounces of Naples biscuit. Raspberries or currants may be used instead of goose- berries, and are equally good. tamo PUDDINGS. : 229 ste, al A Green-bean Pudding. Boil and blanch old beans, beat them in a mortar, with slogans very little pepper and salt, some cream, and the yolk of chose an egg. A little spinach-juice will give a finer colour, om but it is as good without. Buil it in a basin that will "wewe just hold it an hour ; and pour parsley and butter over. Serve bacon to eat with it. A Tansy Pudding. Er den til Beat seven eggs, yolks and whites separately; add a Crew oita pint of cream, near the same of spinach-juice, and a pril mas little tansy-juice gained by pounding in a stone mortar, Fokule a quarter of a pound of Naples biscuit, sugar to taste, a Ehe pipa' glass of white wine and some nutmeg. Set all" in a ish, en k saucepan, just to thicken over the fire ; then put it into in 231 ki a dish lined with paste, to turn out and bake it. Cowslip Pudding. & Cut and pound small the flowers of a peck of cows- on a wh lips, with eight ounces of grated Naples biscuit, and three fed erotis pints of cream. Boil them; and when a little cooled, When it's mix in sixteen eggs, with a little rose-water, and half a ton pria cup of milk, previously beaten with them. Sweeten, and in de bake in a lined or buttered dish. When baked throw fine the inii sugar over it, and serve hot. Shelford Pudding. Mix three-quarters of a pound of currants or raisins, one pound of suet, one pound of flour, six eggs, a little wth o good milk, some lemon-peel, a little salt. Boil it in a i melon-shape six hours. Brandy Pudding. Line a mould with jar-raisins stoned, or dried cherries, then with thin slices of French roll, next to which put ratafias," or macaroons; then the fruit, rolls, and cakes, *** in succession, until the mould be full; sprinkling in at wat times two glasses of brandy. Beat four eggs, yolks and whites; put to a pint of milk or cream, lightly 230 DOMESTIC COOKERY. Sweetened, half a nutmeg, and the rind of half a lemon, finely grated. Let the liquid sink into the solid part ; then flour a cloth, tie it tight over, and boil one bour í keep the mould the right side up. Serve with pudding- sauce, Buttermilk Pudding. Warm three quarts of new milk; turn it with a quart of buttermilk ; drain the curd through a sieve; when dry pound it in a marble mortar, with near half a pounds of sugar, a lemon boiled tender, the crumb of a roll grated, a nutmeg grated, six bitter almonds, four ounces of warm butter, a tea-cupful of good cream, the yolks of five and whites of three eggs, a glass of sweet wine, andre ditto of brandy. When well incorporated, bake in small cups or bowls lum. well buttered; if the bottom be not brown, use a sala - mander ; but serve as quick as possible, and with pudo ding-sauce. Arrow-root Pudding. Mix a dessert-spoonful of the powder in two of cold wat milk; pour upon it a pint of boiling milk, in which camere have been dissolved four ounces of butter and two of the of sugar, stirring all the time. Add a little nutmeg and role, five eggs. Bake half an hour in a dish lined with paste. Sand Turn it out. Preserved fruits of any kind, laid at the bottom, eat well. If to look clear, substitute water for milk. Curd Puddings. Turn two quarts of milk to curd, press the whey from u it, rub through a sieve, and mix four ounces of butter, oli the crumb of a penny-loaf, two spoonsful of cream, half out int a nutmeg, a small quantity of sugar, and two spoonstul bus! of white wine. Butter little cups, or small pattypans, and fill them three parts. Orange-flower water is an for improvement. Bake them with care. Serve with sweet sauce in a boat. consi la five PUDDINGS. 231 crumó de zuds fure Sifet 13 Boiled Curd Pudding. Rub the curd of two gallons of milk well drained in through a sieve. Mix it with six eggs, a little cream, is two spoonsful of orange-flower water, half a nutmeg, four and crumbs of bread each three spoonsful, currants and raisins half a pound of each. Boil an hour in a thick well-floured cloth. A Dutch Curd Pudding. Beat half a pound of curd, and half a pound of butter to a cream; whip into it seven well-beaten eggs, half a The pound of sugar, and the same of currants washed and love picked, half a lemon grated, and half a nutmeg. Beat it to the moment of baking. Sift sugar over. Pippin Pudding. 71 cups (1) Coddle six pippins in vine-leaves, covered with water, Dwn, ved very gently, that the inside be done without breaking the w and my skins. When soft, skin; with a tea-spoon take the pulp from the core. Press it through a colander, add two spoonsful of orange-flower water, three eggs beaten, . a glass of raisin wine, a pint of scalded cream, sugar in trou and nutmeg to taste. Lay a thin puff-paste at the bottom milk, in and sides of the dish; shred very thin lemon-peel as fine er and as possible, and put it into the dish; likewise lemon, e note orange, and citron, in small slices, but not so thin as to ed mily dissolve in the baking. Yorkshire Pudding. i Mix five spoonsful of flour with a quart of milk, and three eggs well beaten. Butter the pan. When brown by baking under the meat, turn the other side upwards, where and brown'that. It should be made in a square pan, 30% and cut into pieces to come to table. Set it over a peaba chafing-dish at first, and stir it some minutes. A quick-made Pudding. Flour and suet half a pound each, four eggs, a quarter of a pint of new milk, a little mace and nutmeg, a quarter of a pound of raisins, ditto of currants; mix Seiten 232. DOMESTIC COOKERY. well, and boil three-quarters of an hour with the cover of the pot on, or it will require longer. A Charlotte. · Cut as many very thin slices of white bread as will cover the bottom and line the sides of a baking-dish, but first rub it thick with butter. Put apples in thin slices into the dish, in layers, till full, strewing sugar between, and bits of butter. In the mean time, soak as many thin slices of bread as will cover the whole, in warm milk, over which lay a plate, and a weight to keep the bread close on the apples. Bake slowly three hours. To a middling-sized dish use half a pound of butter in the whole. Russian Seed, or Ground Rice Pudding. Non Boil a large spoonful heaped, of either, in a pint of erou new milk, with lemon-peel and cinnamon. When cold, som add sugar, nutmeg, and two eggs well beaten. Bake with a crust round the dish. Cream Pudding. Boil a quart of cream, with a blade of mace, three cloves, and half a nutmeg grated; and let it stand to "grated cool. Beat eight eggs, but only three whites ; strain, antes ea and mix them with a spoonful of the finest flour, a fügrated quarter of a pound of almonds blanched, and beaten fine ab infine with a spoonful of orange-flower or rose water. Mix into five these by degrees in the cream, and stir all well together. pe with a Take a thick cloth, wet and flour it well; pour in the pare excel mixture, tie it close, and plunge it into boiling water. He with Keep it boiling, half an hour, very fast. When done, turn it carefully on a dish, strew fine sugar upon it, and serve with pudding-sauce round. A Welsh Pudding. Let half a pound of fine butter melt gently, beat with it the yolks of eight and whites of four eggs, mix in six ounces of loaf sugar, and the rind of a lemon grated. Put a paste into a dish for turning out, and pour the above in, and nicely bake it. 2, or into over DUMPLINGS. 233 · A Herb Pudding.' Pick two handsful of parsley-leaves from the stems, half the quantity of spinach, two hearts of lettuces, a borals large handful of mustard and cress, a few leaves of singed white beat, and a small handful of chives: wash, and in this boil all together three minutes ; drain the water from parterze them, and mash very fine; mix well, and add salt and palau pepper. Have ready a batter, made of an ounce of ple, it flour, a pint of thin cream, and two eggs; stir it into to keep the herbs, and cover the dish with a good crust. This there pudding has much the flavour of omelet. A very pretty dish of Eggs. Break some eggs into a small tart dish, without in- Hulle juring the yolks, or laying one over the other. Drop in a pipe on them some warm butter, and lightly strew crumbs of als bread. Put it in the oven until the whites be set; and ten serve with a wreath of parsley round the edge. DUMPLINGS. Oxford Dumplings. =js! Of grated bread two ounces, currants and shred suet She four ounces each, two large spoonsful of flour, a great 5 deal of grated lemon-peel, a bit of sugar, and a little = 2 pimento in fine powder. Mix with two eggs and a little 2 milk, into five dumplings, and fry of a fine yellow brown. Made with four instead of bread, but half the quantity, they are excellent. Serve with sweet sauce. . . Suet Dumplings. E Make as pudding (page 208); and drop into boiling Water, or into the boiling of beef: or you may boil them in a cloth. Apple, Currant, or Damson Dumplings, or Puddings. Make as above, and line a basin with the paste to- lerably thin: fill with the fruit, and cover it; tie a cloth over tight, and boil till the fruit shall be done enough. 234 DOMESTIC COOKERY. Yeast or Suffolk Dumplings. Make a very light dough with yeast, as for bread, but with milk instead of water, and put salt. Let it rise an hour before the fire. Twenty minutes before you are to serve, have ready lulia a large stewpan of boiling water; make the dough into balls, the size of a middling apple; throw them in, and boil twenty minutes. If you doubt when done enough, stick a clean fork into one, and if it come out clear, it is done. The way to eat them is, to tear them apart on the top with two forks, for they become heavy by their own steam. Eat immediately with meat, or sugar and butter, at eight or salt, Norfolk Dumplings. With a pint of milk, two well beaten eggs, and a ha little salt, mix as much four as will make a thick batter. Drop a spoonful at a time into a stewpan of boiling water. Three minutes will do them, Take them up in a sieve to drain; and serve quickly with cold butter. The water must not cease boiling while they are doing. paste: s Ath and Ltr a pin putand to everyti PANCAKES. Common Pancakes. Make a light batter of eggs, flour, and milk. Fry in a small pan, in hot dripping or lard. Salt, or nutmeg and ginger, may be added. Sugar and lemon should be served to eat with them. Or, when eggs are scarce, make the batter with flour, com a and small beer, ginger, &c. : or clean snow, with flour, Nina and a very little milk, will serve as well as eggs. Fine Pancakes, fried without Butter or Lard. Beat six fresh eggs extremely well; mix, when strained, with a pint of cream, four ounces of sugar, & the the glass of wine, half a nutmeg grated, the grated rind of a whole lemon, and as much flour as will make it almost intant FRITTERS. 235 as thick as ordinary pancake-batter, but not quite. Heat the frying-pan tolerably hot, wipe it with a clean is the cloth; then pour in the batter, to make thin pancakes. LAND Pancakes of Rice. me, deri Boil half a pound of rice to a jelly, in a small quan- the disi tity of water ; when cold, mix it with a pint of cream, i them in eight eggs, a bit of salt, and nutmeg; stir in eight ounces i don ek of butter just warmed, and add as much flour as will ont des make the batter thick enough. Fry in as little lard or dripping as possible. epart Irish Pancakes. Beat eight yolks and four whites of eggs, strain them into a pint of cream, put a grated nutmeg, and sugar to your taste: set three ounces of fresh butter on the fire, stir it, and as it warms pour it to the cream, which pasi a sbould be warm when the eggs are put to it: then licitate mix smooth almost half a pound of flour. Fry the pan- not cakes very thin; the first with a bit of butter, but not e tiene the others. Serve several on one another.. New-England Pancakes, Mix a pint of cream, five spoonsful of fine flour, seven yolks and four whites of eggs, and a very little salt; fry them very thin in fresh butter, and between each strew sugar and cinnamon. Şend up six or eight at once. Cream Pancakes. * Mix the yolks of two well-beaten eggs with a pint of cream, two ounces of sifted sugar, a little nutmeg, cin- ne namon, and mace. Rúb the pan with a bit of butter; and fry the pancakes thin, FRITTERS. Make them of any of the batters directed for pan- cakes, by dropping a small quantity into the pan; or make the plainer sort, and put pared apples, sliced and cored, into the batter, and fry some of it with each slice. Currants, or sliced lemon, as thin as paper, make an cold ate Or 236 DOMESTIC COOKERY, pisauce agreeable change.-Fritters for company should be served on a folded napkin in the dish. Any sort of alone sweetmeat, or ripe fruit, may be made into fritters. Oyster Fritters. ' See page 29. Spanish Fritters. Cut the crumb of a French roll into lengths, as thick as your finger, in what shape you will. Soak in some cream, nutmeg, sugar, pounded cinnamon, and an egg. When well soaked, fry of a nice brown; and serve with butter, wine, and sugar-sauce. Potato Fritters. Boil two large potatoes, scrape them fine ; beat four yolks and three whites of eggs, and add to the above one large spoonful of cream, another of sweet wine, a squeeze of lemon and a little nutmeg. Beat this batter half an hour at least. It will be extremely light. Put a good quantity of fine lard in a stewpan, and drop a mai sifie spoonful of the batter at a time into it. Fry them; jour, and serve as a sauce, a glass of white wine, the juice of plater os a lemon, one dessert-spoonful of peach-leaf or almond water, and some white sugar warmed together; not to be served in the dish. Another way. Slice potatoes thin, dip them in a fine batter and fry. Serve with white sugar sifted over them. Lemon-peel, and a spoonful of orange-flower water, should be added to the batter, Buck-wheat Fritters, called Bockings. Mix three ounces of buck-wheat flour, with a tea and be cupful of warm milk, and a spoonful of yeast; let it is scra rise before the fire about an hour; then mix four eggs, well beaten, and as much milk as will make the batter the usual thickness for pancakes, and fry them the same. pasi eight the be I TAOTE FRENCH COOKERY. 237 'Pink-coloured Fritters. i Boil a large beet-root until it is tender; beat it fine 13 in a marble mortar. Add the yolks of four eggs, two spoonsful of flour, and three of cream, the juice and peel of half á lemon, half a nutmeg, and a glass of brandy. Mix all well together, and fry the fritters in butter. Garnish them with green sweetmeats, preserved apricots, or sprigs of myrtle. Plain Fritters. aus Grate the crumb of a penny-loaf put ; it into a pint of s milk over the fire, and beat it very smooth : when cold, add the yolks of five eggs, three ounces of sifted sugar, and half a nutmeg. Fry them in hog's lard; and serve w pudding-sauce in a boat. Curd Fritters. Petre Rub down in a mortar a quart of dried curd, with the as this is yolks of eight, and whites of four well-beaten eggs, two w ounces of sifted sugar, half a nutmeg, and half a spoon- and 4 ful of flour. Drop the batter into a frying-pan, with a Fry little butter or fine lard. PART VII. FRENCH COOKERY. FISH. monex Une Granade. Scrape gently the flesh of a large whiting from the skin and bones; beat it in a mortar fifteen minutes : han having scraped two ounces of the finest fat bacon, beat st;" them together another fifteen minutes ; then add a table- uy spoonful of chopped parsley, two ounces of butter, a small che bit of garlic chopped to a mash, a blade of mace in powder, enoand the beaten yolks of two eggs, and pound a full half hour more : when to be used, mix well therein the fresh- 238 DOMESTIC COOKERY. EN beaten whites of two eggs, reserving a tea-spoonful to be the used as hereafter directed. Meantime take the bones the and fins from four or five little red-mullet, without in- pul be juring the skin, and cut them lengthways, an inch wide; *** do the same by a good-sized sole, having split, but not plate wi removed any of the skin. Then stew a small veal sweet pour bread, a fresh artichoke bottom, eight oysters without the the beard, and two truffles cut in bits, a quarter of an te ha hour, in a little butter, and let it become cold. When my he all the above are in readiness, line a casserole of five or pa muel six inches in diameter, with long slices of fat bacon, Peter but placed quite close, in the centre of which lay four bits of anderes carrot cut diamond shape, lengthways ; cover the bacon feel in with the strips of fish perfectly united, alternately putting Kesme the brown and white of the sole, and the red of the pathw slic mullet next to the bacon, and on these half the force- meat: then put in the sweetbread, &c., which cover with the remainder of the forcemeat, smoothing it over with the back of a spoon wetted with the white of the egg before directed to be preserved. Lay on it a buttered paper, put the cover of the pan on, and bake twenty minutes. When done turn the granade on the lid to drain, carefully remove the bacon without breaking the skin of Ellyn the fish, and serve very hot, with rich gravy round, not over it. The entrails of the mullet will give addi- sa laro tional flavour to the forcemeat. Where they cannot be po two om had, the red part of lobsters used alternately with the , two la brown and white of the sole, or mackerel, will look so of Sara beautiful. A similar dish may be made by substituting the flesh at the of hare, the white part of partridge, and ham for the lathe rol fish; the little ragout of sweetbread, &c., as before; and which i a forcemeat made of cold game, the liver of young fowls, a button the fat and lean of fine ham, eggs, butter, herbs, and a nearly spice as in the above. Grenadier de fil et de Sole. ---Sole with forcemeat and da għerkins. Split a fine sole downwards, take out the bone, and its of bine lized, Se ashed an FRENCH COOKERY. - 239 je mal! ſard the inside with strips of gherkins and truffles, then cover one-half of the sole with the following forcemeat, which will be again covered by the remaining half of the sole, fasten them together with four splinter-skewers, and bake with four or five spoonsful of weak meat or fish gravy. Make the forcemeat of any dressed fish, crumbs of bread, the hard yolk of an egg, half a spoonful of boiled celery-root, half an anchovy, a spoonful of parsley, and half as much chervil, both finely minced, å little fat O bacon or butter, and a raw egg, pepper and salt. 1. When dressed, keep the fish hot, while the gravy it 1952. was baked in is warmed with a spoonful of caper vinegar, coveries, and the same of the gherkin liquor, to serve round it, maelp with a few sliced gherkins. Broiled Mackerel. ich ohne Split them up the back, clean them very nicely, lay o love them whole on the gridiron, having rubbed them, inside Come ark and out, with butter, warmed in a bit of muslin. When teis ready, put into each fish an ounce of butter rubbed in Snits mis chopped chervil; when the butter is melted, dish them, Di ba spread open, very hot. og list Anguille Rôlie.--Roasted Eel. Tarih Skin a large silver eel ; lay on the inner side a force- 118meat of two ounces of crumbs of bread, one ounce of fat Tabacon, two large spoonsful of chopped parsley, four dried e leaves of sage, pepper, salt, and pounded mace, and the 1, "yolk of an egg. Roll the eel, beginning at the tail, taking care that the seasoning come not too near the edges ; fasten the roll tight with twine and small silver skewers 2012. (with which it may be served.) Over all lay the skin, els having buttered it, and put it to the fire on a lark-spit: uy when nearly dressed, remove the skin, wet the fish all over with yolk of egg, and sift over it some fine raspings of bread. Serve the following sauce round it:-chop as small as possible two large spoonsful of capers, and two unwashed anchovies ; put them in a saucepan with five Ounces of butter, two spoonsful of water, boiling hot, and 240 DOMESTIC COOKERY. one of caper vinegar: shake the pan over the fire until all be completely mixed. Trout in White Sauce. Boil the fish gently in as much water and light white wine, in equal quantities, as will only cover them. Keep 13 then hot, when done, while you boil the liquor with a bit of butter, and a little flour. Meantime have ready beaten two eggs, with a spoonful of cold water, and pour them and the sauce to and fro at a little distance above the stove, till they are of a due thickness; and serve the fish in it, adding a little salt. Trout in Green Sauce. Beat in a mortar half an anchovy, a table-spoonful of to be capers, one each of chives and parsley, previously minced, palode a good lump of butter, and a dessert-spoonful of four. Rand When the trout is ready, keep it hot while this mixture ... is boiled with the liquor, in which serve it. Truite cuite en papier.—Trout dressed in paper. llina Cover the bottom of a small oval paper form with very a while thin slices of fat bacon: cut down the back six or eight As hayi nicely-washed small trout, and having removed the bones, fiery s lay the fish, open, flat upon the bacon, sprinkled with perole for chopped parsley, pepper, salt, a little mace, and two Ko the cloves finely pounded. Care must be taken, when split- Rothes ting the fish, to leave half the tail of each attached to the whi each half of the body, and to curl them inwards towards stuleaf each other. Bake half an hour in a quick oven, and thin, serve in a paper. - Truite fricassée.-Fricasseed Trout. Fry a beautiful colour, and serve in a very good fri- to the cassee sauce. Truite en salade.-Trout in Salad-sauce. Il Fry two or three middling-sized trout, lay them in a paper to remove the fat, and, when cold, serve in salad- sauce, with minced chervil and chives. lettes és FRENCH COOKERY. 241 MEAT. Langue de Beuf piquée.-Neat's Tongue larded. Having removed the root and gullet of a small neat's the tongue, rub it well with salt; next day hang it to drain, que and wipe it. Let it lie in salt one day, boil it half an hour, blanch and remove the skin; then, having rolled und put some fresh-cured fat bacon in a seasoning of pepper, salt, _reak cloves, mace, cinnamon, and nutmeg, with parsley, sert: Le knotted marjoram, chives or chibols, and a little morsel of garlic minced small, lard the tongue all over, except a little space from the root to the tip in the middle, where ; it is to be divided; braise and glaze as usual, having, lego after it is dressed, cut it in two, except at the two extre- losmities, and thus lay it on the dish, in form of a heart. e this @ Palais de Bauf en sauce blanche.-Ox Palate in white sauce. Hit Clean and stew the palates till they can be skinned, then, while hot, throw them into cold water for an hour; having prepared the following sauce, simmer hole them very slowly in it till perfectly tender. Put into a casserole four ounces of lean veal, the same of lean ply bacon; the outsides being removed, two ounces of fat ace, bacon, the same of butter, half the thin rind of a lemon, and, the white peel being removed, the remainder sliced, a bay-leaf or two, one clove, one onion, and one carrot gros sliced thin, with as much water as will just cover them; keep the pan closely stopped, and simmer till the gravy be much reduced, stirring it often ; add some good broth, salt, and white pepper, skim it, and dress the Le palates therein. Just before serving, mix in the yolk of 1.a new-laid egg over the fire, but the sauce must not boil. bile Eix Cotelettes de Veau Farcies.-Veal Cutlets with Force. meat. Chop off the thick bone of a small neck of veal to the end of the fifth rib: divide the steaks, and with a broad R 242 DOMESTIC COOKERY. knife beat the meat of each flat, and cover it with force- meat of lean veal, beef suet, parsley, a small bit of garlic, a little salt, mace, and pepper. Then roll the meat round the bone, the end of which leave out at one ex- tremity, put over a thin slice of fat bacon, and having stuffed in the remainder of the forcemeat at the ends of the roll, bind up with twine. At the bottom of a small stew pan lay slices of turnep, onion, three inches of celery, and two large carrots cut lengthways, and the steaks over; add as much water, or beef broth, as shall half cover them; set the pan on a moderate stove, snd some wood embers on the lid; simmer slowly two hours, then remove the twine, and placing the bones upwards, leaning on each other, strain the gravy over them. Queues de Veau.-Calvęs Tails. Having nicely cleaned and soaked four calves' tails, cut off the small ends, and blanch them. Dry, flour, and fry them a fine brown in butter, drain the fat from the them, and having ready a pint of weak broth, with a hand bunch of sweet herbs, chibols, two bay-leaves, half a pintu of mushrooms, pepper and salt, boiled up and skimmed, ano wipe the sides of the casserole, and put the tails in, and po Epe simmer very slowly until they are quite tender. Keep them hot while the gravy is strained, and boiled to a sam glaze, to cover them. If you have no mushrooms, mix ling a little of the powder into the gravy just before serving., it Have ready small onions, and peel to one size to send up in the dish. Ris de Veau.—Sweetbreads, Skin and blanch three sweetbreads ; boil till ready for $2.500 eating; dry, and brown with a salamander. Put over a ka mi little glaze, and serve with real gravy and glazed onions, nutm or stewed mushrooms, round. Ris de Veau en Cuises. Sweetbreads in cases. Halents Blanch three sweetbreads, and simmer in a strong mar well-flavoured gravy, till quite done. Have ready three died i a bali t of 244 DOMESTIC COOKERY. * many yolks of eggs as the quantity may require, and simmer in the ragout two minutes; it must not boil. Sometimes one or two whole pigeons, nicely prepared, form a part of this much-admired dish, which in one way or other is rarely omitted on well-covered tables. Calves' Ears stuffed. The hair being scalded off the ears after they have been cut quite close to the head, scald and clean them as well as possible; boil them quite tender, and blanch in them in cold water. Observe that the gristle next the head be cut so smooth as to allow the ears to stand upright; they may be boiled in white gravy instead of water, which will make them richer. When become cold, fill up the cavity with a fine stuffing either of calf's Avatar liver, fat bacon, grated ham, bread soaked in cream or arge gravy, herbs, an unbeaten egg, a little salt, and a small to piece of mace : or substitute cold chicken for the liver.fi cael, Rub egg over the ears and stuffing, and fry of a beautiful plus boi light brown. Serve in brown or white gravy. If the calf be large, one foot will be sufficient for a corner clish. Another way. When prepared as above, boil them quite tender in filter gravy, and serve them in chervil sauce; or else boil. Nem chervil to a mash, put to it melted butter, pass it through a sieve, and add to it white sauce, or use the latter solely; in which case put a little mushroom powder into it: the same forcemeat may be used, or the ears may be served without. They likewise eat well (served in white or brown gravy) cut into slices; in the latter case fry them before stewed in gravy. Cou de Mouton à la Sainte Ménéhould.-Neck of Mut labore , ton à la Sainte Ménéhould. Order the narrow part of a neck of small mutton to be cut off before the sheep be divided, which leaves the two scrags united. Soak in warm water, then hang it two days; lay it in a stewpot, with slices of fat bacon over and under, two pounds of scrag of veal, three large Tert a beaten FRENCH COOKERY. 245 zrite si ay fac carrots, three onions, a large bunch of sweet herbs, two DE 18 bay-leaves, and a table-spoonful of whole white pepper : piek pat cover the whole with beef broth, and simmer four hours. Inter Drain the gravy from the meat, which cover on all sides with crumbs of bread, and brown it with a salamander. In the meantime boil the gravy, uncovered, very quickly, links having strained it first, and serve in the dish : add salt. helming Serve in the dish endive, tomata, or spinach-sauce. and Hachée de Mouton, aux herbes fines.—Hashed Mutton with herbs. ea di Put into a casserole a good piece of butter, some finely 357 A minced shalot, parsley and half a pint of mushrooms; 3 ben try boil them gently in the butter; then by degrees, mix therein in a large spoonful of flour, half a pint of broth, and din che stew till the flavour of all be obtained : let it become a , and as little cool, then mince some underdone mutton in it, for lite without boiling. it. B Rognons de Mouton.-Mutton Kidneys. cornea With a very sharp knife cut mutton kidneys in the thinnest possible slices ; flour and fry quickly till they are quite crisp. While frying, add pepper, and salt. tenServe them in a good gravy, to which a bit of garlic has elek given a very slight flavour. Cotelettes aux Haricots.—Mutton Steaks with French Beans. PAS Having dressed French beans as usual, drain the water epile from them, and simmer them with pepper and salt in a pa good piece of butter. A few minutes before serving add the beaten yolk of an egg, and shake the pan over the th fire, but they must not boil. In the meantime have ready three mutton steaks, neatly trimmed, seasoned with pepper, salt, and a few crumbs, and nicely boiled or fried; and serve them on the French beans. Blanquette d'Agneau.--White Fricassee of Lamb. Cut the best part of the brisket of small lamb into square pieces of four inches each ; wash, dry, and flour. ofa hori 246 DOMESTIC COOKERY. Having boiled four ounces of butter, one of fat bacon, and some parsley ten minutes, put the meat to it; add the juice of half a lemon, an onion cut small, pepper and salt. Simmer the whole two hours; then put in the yolks of two eggs, shake the pan over the fire two minutes, and serve. Epaule d'Agneau piquée.—Larded Shoulder of Lamb. Take out the bone of a small shoulder of lamb; lard the under side with small lardons of bacon dipped in a la mixture of cloves, mace, cinnamon, nutmeg, pepper, and salt, each in small proportions. Roll the meat neatly, and bind it with twine. Glaze it after braising; and serve it on cucumbers stewed with cream, seasoned as usual, or on mushroom-sauce. Epaule d' Agneau au naturel. Shoulder of Lamb dressed pluin. Bone a small fat shoulder of lamb, leaving only an inch and a half of the knuckle. Mince a little of the fat with some white pepper and salt, and lay it on the inner side. With a large needle and coarse thread, gather together the circumference of the meat; press it Hat, and fasten the little bone as a handle in its proper Vlade place. Then lay at the bottom of a casserole a large e tyre sliced onion, half a lemon, without any of the peel, three p small carrots, cut lengthways, and one clove: on these plava lav the lamb; and round the pan put strips of bacon grant about the size of your finger: throw in a little parsley, som and cover the meat with veal broth. Set the pan on a relva very slow fire, and place wood embers on the lid. Simmer flere two hours. Keep the meat hot while the gravy is strained, and add to it a little velouté : boil very quick, and throw it over the lamb. Note.--At the same time another little dish may be 4 af prepared with the lamb; which will also add to itsapas richness. Cut off the meat from two calf's feet as far down as where the toes commence, but without removing them, FRENCH COOKERY. 247 ue officia its or breaking the skin; then roll the meat round the toes, but do not cover them. Tie it tight with strong twine, and simmer it three hours with the above. Remove the string when served. Lay it on tomata sauce. POULTRY, &c. Poulet aux Truffes.-Foul with Truffles. gulda ( Bone and skin a fine young fowl: take the odd bits tot bol of it, four ounces of green truffles, a small carrot (both icon dixi in thin slices), with mace, pepper, and salt, and stuff the peg, per inside of it: tie it lightly, and lay it on slices of fat bacon, pe piese and lay over it a whole lemon sliced, after cutting off the braici: rind. Put into a casserole a bay-leaf, two cloves, a small n seesti carrot, an onion, and as much water as will cover the fowl. Simmer as slowly as possible, with embers over the pan, two hours, by which time the liquor will be fLambe much wasted; strain and add to it half a pint of very strong gravy, and two ounces of sliced truffles ; continue bring to to stew gently three-quarters of an hour, and then serve ilet altogether. To some tastes, mushroom's suhstituted for Tie trufiles might be more agreeable, with the addition of a uit te little butter. meat ; Salade de Perdreaux ---Partridges in Salad. Bone two partridges, and put into them a few sliced Tunt truffles. Put them into a small casserole, with slices of lean har under and over, some slices of lemon, and a small quantity of veal gravy, with which occasionally wet them. Serve them next day with clear jelly of véal, properly seasoned ; and put round them, alternately, hard eggs, split, but left in the whites, lettuces, cut short and in quarters, and nasturtium flowers. Pupton of Pigeons. Lay a forcemeat, made very savoury, in a small dish like a paste lining, then put in layers, very thin slices of fat bacon, squab pigeons, sliced sweetbreads blanched, asparagus-tops, mushrooms, cockscombs, a palate or two Menye boiled quite tender, and cut in slices, and the yolks of F 248 DOMESTIC COOKERY, four eggs boiled hard. Lay more forcemeat over the waithe dish as a pie-crust; bake it, and turn it out to serve, with rich gravy in the dish., SOUPS. sich giv Soupe de Gibier.—Game Soup. Put into a soup-pot three pounds of gravy-beef sliced, two old partridges, an old pheasant, a knuckle of veal sta] bare of meat, six carrots, four heads of celery, three sofy cloves, a small bunch of fennel, and eight pints of water: Maofy let it boil up; then carefully skim, and simmer it four toile hours. Pound the meat of two cold partridges with the d che crumb of a large French roll, previously soaked in broth; * of mix it with as much broth as will pass it through a coarse sieve : strain the soup to it, and eat all together the sh without boiling, adding some salt. Soupe de Poisson.Fish Soup. For a party of a dozen, clean and nicely wash twelve pounds of dace, roach, or any common fish; stew them with twelve large carrots, eight lettuces, a handful of leeks, six onions, and three handsful of sorrel, in as much water as will cover them, until the whole are done to a mash; strain it through a coarse cloth; and boil it into the liquor, closely covered, one hour. Have ready some shots, six of the above-mentioned vegetables, cut small; flour, sal sy and boil them in butter; and simmer them in the soup a round half an hour, with pepper, salt, and a few cloyes. Soften peppe a rasped French roll in good broth, and having mixed the sand yolks of six fresh eggs with a few crumbs, stir them into Puntila the soup, and pour the whole over the roll. . Another. Clean and scale four or five pounds of any cheap fish, which, with six or eight large carrots, four turneps, four Power leeks, and four onions, simmer in five pints of water, whitening until the whole will strain through fine strong cloth. tastieto In the mean time have ready the pulp of old or fresh vegetable peas; and add them, and as much of the water that we can FRENCH COOKERY. 249 Foto boiled them, with four ounces of butter, pepper, and salt, as will make the soup of a proper consistence. Stir often; and boil till ready to serye. If green peas be in season, boil half a pint in the latter dressing. Potage de Veau.—Veal Pottage. Stew a knuckle of veal of four or five pounds in two quarts of water, with five carrots, one onion, and two blades of mace, till the meat be fit for eating. Keep it hot while the soup is boiled up with a large handful of minced chervil, a large spoonful of flour rubbed in two ounces of butter, sliced carrot, or young peas, pepper, and salt. Serve the meat in a dish of buttered rice. Note.-A cup of thick sour cream, put into the tureen first, and well mixed with meat soups, when going to be served, gives a fine flavour. To thicken or enrich white, whermals or fish soups, pour them, boiling hot, on the beaten yolks Mister of two or three fresh eggs. grapher of celey hit praksa 183 i the a hun Sorteli nymise me SAUCES, &c. shole at Put into a casserole three ounces of butter, four large lote; carrots, six middling onions, three roots of parsley sliced, a small sprig of thyme, three cloves, three bay-leaves, slike two pounds of roach, bream, or dace, cut small, with 2 DD LC salt, pepper, and half a bottle of white but not sweet OVES. wine, and nearly as much broth. Cover close, and sim- mer until the whole be mashed ; strain it through a fine sieve. In another casserole stew a pint of mushrooms, a little parsley, and chibols, in half a pint of water, till the flavour of all be obtained : strain both liquors, and heat them together. Velouté, of which the French make so much use to heighten the tastes of soups and made dishes, may be well substituted by rich beef or veal broth, in which the above vegetables, the remains of a cold fowl, and a little spice, have formed the chief part, without the more expensive rate 250 DOMESTIC COOKERY. 1. Petar articles. When cold, skim and strain, and reduce it by a second boiling. Another. Mince extremely small three or four green trufles ; heat them in butter a few minutes ; add five spoonsful of velouté, and à soup-ladleful of beef suet to thin it. Simmer over a temperate heat fifteen minutes, and then remove the fat. Put the sauce into a small vessel, and keep it closely stopped in a saucepan of hot water, ready to add to the dishes requiring it. Sauce Tomate a l'Italienne-Tomata Sauce, in the cand Italian manner. Slice five or six onions and a dozen tomatas into à stewpan, which, with a sprig of thyme, two bay-leaves, six pods of pimento, two tea-spoonsful of curry-powder, salt, a cup of rich gravy, simmer very gently until the listo whole will pulp through a colander: stir well, that the reiou sauce may not burn. Sauce Tomate à la Françoise. --Tomata Sauce, in the French manner. Simmer the fruit with a little broth, salt, and pepper, until it will pulp as above. If too thin, reduce it by boiling. A minute or two before serving, add a little velouté and a bit of butter, and give it one boil. Sauce aux Epinards.-Spinach Sauce. The stalks being removed, wash and drain the leaves; pauor, then, without water, stew till they will beat to a mash. Put in a good piece of butter and some milk; simmer, and stir over a slow fire till the sauce be of the consist- ence of thick melted butter. Add a little pepper and the salt while dressing. Endive Sauce and Sorrel Sauce make in the same way, omitting the pepper and salt; the green ends of the former being cut off. Sauce d'Oignon.-Onion Sauce. Boil onions in milk; beat them very fine; then boil 1 A mo hear; an Si conti | Salade ( Eren hitap of a FRENCH COOKERY. 251 Die ei I low them in fine melted butter, using a little of the milk instead of water. Before serving, add a large spoonful of unspiced white-wine vinegar. Sauce de Cornichons.—Cucumber Sauce. Irena Slice thin some middling-sized cucumbers, drain the er liquor from them, and put them, with four onions, into *** a casserole, with a piece of butter; when sufficiently stewed to pulp through a colander, add a large tea-cup- alk. "ful of cream, a little flour and pepper. Boil twenty minutes, and when going to serve, put in salt. VEGETABLES. maarid Pommes de terre (Potatoes) à la Maître d'Hotel. - bayileri Cut boiled potatoes in thick slices, and simmer them uity7* in a few spoonsful of plain gravy, a bit of butter rubbed ely in a little flour, chopped parsley, pepper and salt. A most pleasant preparation of Potatoes. Dress mealy potatoes by steam ; press them through a Zuct, o colander; and with as much new milk as shall make the mixture very thin, salt, pepper, and a piece of butter, cond hand boil them a few minutes, stirring the while; which occa- edocessionally continue to do on a slow fire half an hour. ad es Salade d'Haricots. ---Salad of French Beans. ille Boil French beans-as usual: when cold, mix with salad-liquor, but let the egg be unboiled. Artichauts.-- Artichokes. siapa Cut off the points of the leaves; boil as usual; remove vecum some of the inner leaves circularly, and fill their place epza with a little relishing forcemeat, or thick melted butter, salt and vinegar. Artichauts frits.-Fried Artichokes. Chip off about an inch and a half of the leaves, and with a sharp knife cut each artichoke in slices down- wards about the thickness of three-quarters of an inch: tboly pick out the choke without injuring the bottom. Throw 08 252 . DOMESTIC COOKERY. them into a stewpan half full of boiling-hot lard, and boil them until quite crisp and of a fine colour. Lay them on a sieve before the fire for about five minutes, and serve them piled, up. They eat deliciously. The same liquor will serve several times, if not suf- fered to become black. Salad-sauce, with chervil, parsley, chives, with or without anchovy, finely minced, make a most agreeable salad for cold meat, fish, or fowl. Fritters. Mix two eggs, when beaten and strained, with as much OS new milk and flour as shall make one thick pancake, which fry as pale as you can. Pound it in a mortar quite smooth, and add the yolks of four and whites of two kide the eggs, one large spoonful of orange-flower water, or cinerer namon water, one ounce of blanched almonds, beaten to Fat a paste, two ounces of white sugar, and a quarter of a wher small nutmeg. Pound it all till it become smooth batter. Later, Have ready a large stewpan, half full of fine lard, quite STITC hot, and drop the batter into it, the size of large nuts, ." Shou? until the surface be filled : as they brown, turn them; ather they will be very large : when done, remove them on Form clean paper in a dish before the fire, and do the remains alles der. Serve as quickly as possible. They are excellent. 1. and Ho ac Plum Pudding. Mix six ounces of suet, seven ounces of grated bread, Hout on two ounces of sugar, half a pound of French plums, kodber one three well-beaten eggs, a small tea-cupful of milk, and souhan a dessert-spoonful of ratafia. Let it stand two hours, desvete and boil it the same space of time. Observe to stir it Nidderen well the last thing til tend lot of en VEGETABLES. 255 bread very brown on both sides; and when the aspara- gus is done, take it very carefully up, dip the toast quickly in the water, and lay the asparagus upon it, leaving the white ends outwards each way; and pour melted butter over the toast and green parts.. Asparagus forced. Cut a piece out of the top of three French rolls; take out all the crumb; do not enlarge the opening, or the crust will not exactly fit again. Fry the rolls brown, in fresh butter: have ready a pint of cream, the yolks of six eggs well beaten, a little salt and nutmeg. Stir this sie mixture over a slow fire until it thickens. Boil a hundred of small asparagus : save tops enough to stick the tops of the rolls with, cut the remainder of the green part of the grass small: put it into the cream, jj and fill the rolls with it hot. Before the rolls are fried, make a few holes in the pieces of crust cut off, and stick the tops in. in This is for a side-dish in a second course. To dress Artichokes. Trim a few of the outside leaves off, and cut the stalk even. If young, half an hour will boil them. They are better for being gathered two or three days first. Serve them with melted butter in as many small cups as there are artichokes, to help with each, having clipped off the sharp points of the leaves. Artichoke Bo'toms. 1 If dried, they must be soaked, then stewed in weak is gravy, and served with or without forcemeat in each. and Or they may be boiled in milk, and served with cream- sauce; or added to ragouts, French pies, &c. Jerusalem Artichokes by Must be taken up the moment they are done, or they will be too soft. They may be boiled plain, or served with white fricas rokes. see-sauce. 256 DOMESTIC COOKERY. To stew Cucumbers. Slice them thick: or halve and divide them into two 5 lengths; strew some salt and pepper, and sliced onions; add a little broth, or a bit of butter. Simmer very slowly; and before serving, if no butter was in before, 2 put some, and a little flour; or if there was butter in, only a little flour, unless it wants richness. Another way. Slice the onions and cut the cucumbers large: flour them, and fry them in some butter; then pour on some good broth or gravy, and stew them till done enough. Ha Skim off the fat. To stew Onions. Peel six large onions ; fry gently of a fine brown, but bit do not blacken them ; then put them into a small stewe te be pan, with a little weak gravy, pepper, and salt; coverami and stew two hours gently. They should be lightly man floured at first. Roast Onions Should be done with all the skins on. They eat well puf it alone, with only salt and cold butter; or with roast Niema potatoes, or with beet-root made into salad. To stew Celery. Wash six heads, and strip off their outer leaves; either halve, or leave them whole, according to their size: cut step a into lengths of four inches. Put them into a stewpane piec with a cup of broth, or weak white gravy: stew till planer tender; then add two spoonsful of cream, and a little pie me flour and butter, seasoned with pepper, salt, and nutmeg, for and simmer all together. Celery is a great improvement to all soups and gravies. some To boil Cauliflowers. Choose those that are close and white. Cut off the green leaves, and look carefully that there are no cater- pillars about the stalk. Soak an hour in cold water: Squires then boil them in milk and water; and take care to N 18 VEGETABLES. 257 hd skim the saucepan, that not the least foulness may fall on the flower.' It must be served very white, and rather the crimp. Cauliflower in white Sauce. REE Half boil it; then cut it into handsome pieces, and This lay them in a stewpan with a little broth, a bit of mace, a little salt, and a dust of white pepper ; simmer half an hour ; then put a little cream, butter, and flour; shake, and simmer a few minutes, and serve. To dress Cauliflowers and Parmesan. doze Boil a cauliflower; drain it on a sieve, and cut the stalks so that the flower will stand upright about two inches above the dish. Put it into a stewpan, with a little white sauce; let it stew till done enough, which Ginebor will be but a few minutes: then dish it with the sauce 2 round, and put Parmesan grated over it. Brown it with a salamander. To dress Broccoli. Cut the heads with short stalks, and pare the tough skin off them. Tie the small shoots into bunches ,and The boil them a shorter time than the heads. Some salt must OF W be put into the water. Serve with or without toast. de Poached eggs eat well with broccoli. Broccoli and buttered eggs. Degrees Keep a handsome bunch for the middle, and have zelo eight pieces to go round. Toast a piece of bread to fit Dax the inner part of the dish or plate. Boil the broccoli. . In the meantime have ready six (or more) eggs beaten ;- put, for six, a quarter of a pound of fine butter into a saucepan with a little salt. Stir it over the fire, and as it becomes warm, add the eggs, and shake the saucepan 2002 till the mixture is thick enough. Pour it on the hot toast, and lay the broccoli as above directed. Spinach prepa Requires great care in washing and picking it. When old that is done, throw it into a saucepan that will just hold ke many 258 DOMESTIC COOKERY. it, sprinkle it with a little salt, and cover close. The pan must be set on the fire, and well shaken. When done, beat the spinach well with a small bit of butter; it must come to table pretty dry; and looks well if pressed into a tin mould in the form of a large leaf, which is sold at the timas hops. A spoonful of cream is an improvement. To dress Beans. Boil tender with a bunch of parsley, which must be chopped to serve with them. Bacon or pickled pork must be served to eat with, but not boiled with them. . . Fricasseed Windsor Beans. When grown large, but not mealy, boil, blanch, and lay them in a white sauce ready hot; just heat them through in it, and serve. If any are not of a fine green, do not use them for this dish. French Beans. String, and cut them into four or eight; the last looks best. Lay them in salt and water; and when the sauce- pan boils, put them in with some salt. As soon as they are done, serve them immediately to preserve the green colour. Or when half-done, drain the water off, and put them into two spoonsful of broth strained; and add a little cream, butter, and flour, to finish doing them. Stewed Cabbage. When nicely washed, boil a cabbage in milk and water till half done; then let it become dry. Cut it; and hav- ing seasoned with pepper and salt, put it to stew with a bit of butter, and a spoonful or two of cream. To stew red Cabbage. Slice a small, or half a large, red cabbage; wash and put it into a saucepan with pepper, salt, no water but what hangs about it, and a piece of butter. Stew till quite tender; and when going to serve, add two or three VEGETABLES. 259 . est behu e spoonsful of vinegar, and give one boil over the fire. Hai Serve it with cold meat, or with sausages on it. Another way. Wild Shred the cabbage; wash it; and put it over a slow atve fire, with slices of onion, pepper, and salt, and a little plain gravy. When quite tender, and a few minutes before serving, add a bit of butter rubbed with flour, and jci us two or three spoonsful of vinegar, and boil up. Another. Cut the cabbage very thin; and put it into the stew- pan with a small slice of ham, and half an ounce of butter, at the bottom, half a pint of broth, and a gill of vinegar. Let it stew covered three hours. When it is very tender, add a little more broth, salt, pepper, and a table-spoonful of pounded sugar. Mix these well, and boil them all till the liquor is wasted: then put it into the dish, and lay fried sausages on it. Stewed Tomatas. en these Put a dozen and a half tomatas in a stewpan, with 3500? S two table-spoonsful of vinegar, a little salt and pepper ; le the cover them close, and let them stew ten or twelve minutes. Mushrooms. Cooks should be perfectly acquainted with the different sorts of things called by this name by ignorant people, as the death of many persons has been occasioned by carelessly using the poisonous kinds. it;23 The eatable mushrooms at first appear very small and sterit of a round form on a little stalk. They grow very fast, and the upper part and stalk are white. As the size increases, the under part gradually opens, and shows a fringed fur of a very fine salmon colour; which con- relie tinues more or less till the mushroom has gained some size, and then turns to a dark brown. These marks We should be attended to, and likewise whether the skin voit can be easily parted from the edges and middle. Those he last and rott kanta ca Talente S2 260 DOMESTIC COOKERY. that have a white or yellow fur should be carefully avoided, though many of them have the same smell (but not so strong) as the right sort. To stew Mushrooms. • The large buttons are best, and the small flaps while the fur is still red. Rub the large buttons with salt, and a bit of flannel; cut out the fur and take off the skin, from the others. Sprinkle them with salt, and put into a stewpan with some peppercorns: simmer slowly till done; then put a small bit of butter and flour, and two spoonsful of cream; give them one boil, and in serve with sippets of bread. To stew Sorrel for Fricandeau and roast Meat. Wash the sorrel ; and put it into a silver vessel, or me stone jar, with no more water than hangs to the leaves. Phim Simmer it as slow as you can; and when done enough, put a bit of butter, and beat it well. French Salad. Chop three anchovies, a shalot, and some parsley, small, put them into a bowl with two table-spoonsful of vinegar, one of oil, a little mustard and salt. When well mixed, add by degrees some cold roast or boiled meat in very thin slices; put in a few at a time, not exceeding two or three inches long.' Shake them in the seasoning, and then put 'more; cover the bowl close, and let the salad be prepared three hours before it is to be eaten. Garnish with parsley, and a few slices of the fat. Lobster Salad. Make a salad; and put some of the red part of the lobster to it, cut. This forms a pretty contrast to the white and green of the vegetables. Do not put much oil, as shell fish absorb the sharpness of vinegar. Serve in a dish, not a bowl. Where salads are constantly used, if the ingredients are kept ready, much time and trouble will be saved. VEGETABLES. 261 mail des LOMS TEEN od taken The following proportions make a most excellent salad: Four mustard-ladles of mustard. Four salt-ladles of salt. Three dessert-spoonsful of essence of anchovies. Four ditto of the best mushroom-ketchup. Three ditto of the best sweet oil. Twelve ditto of vinegar ; and The yolks of three eggs boiled hard. When the salad vegetables are cleaned, and put into D a bowl, pour over them a sufficient quantity of the above, and stir it well. A substitute for Egg in Salad. erst let. Rub down a dessert-spoonful of a mashed potato, op panel with mustard and salt, and some cream, which answers helene for oil when that is not at hand ; then add vinegar. HELLO Tomatas make excellent salad. . To boil Potatoes. . Set them on a fire, without paring them, in cold come water; let them half-boil; then throw some salt in, and a pint of cold water, and let them boil again till almost done. Pour off the water; and put a clean cloth over sterke them and then the saucepan, cover, and set them by the time fire to steam till ready. Many persons prefer steamers. hemija Potatoes look best when the skin is peeled, not cut. i dhe Do new potatoes the same; but be careful they are Freits taken off in time, or they will be watery. Before dress- Lies di ing, rub off the skin with a cloth and salt, and then wash. To broil Potatoes. Parboil, then slice and broil them. Or parboil, and wart of then set them whole on the gridiron over a very slow East by fire; and when thoroughly done, send them up with is their skins on. This last way is practised in many Irish en families, To roast Potatoes. Half-boil, take off the thin peel, and roast them of a beautiful brown. a dona 262 DOMESTIC COOKERY. To fry Potatoes. Take the skin off raw potatoes, slice and fry them, either in butter or thin batter. To mash Potatoes. Boil the potatoes, peel them, and break them to paste; then to two pounds of them, add a quarter of a pint of a milk, a little salt, and two ounces of butter, and stir it all well over the fire. Either serve them in this manner, or place them on the dish in a form, and then brown the top with a salamander; or in scallops. Cale Cannon, as dressed in Ireland. Boil three large potatoes with the skins on; bruise ; bo them to meal, and mix them with three cabbages, boiled, kan; pressed from the water, and chopped; to which add half an ounce of butter, two spoonsful of cream, pepper, and salt. Heat and stir it over the fire ; and send it to table in the shape of a cake, or in a mould. Carrots Require a good deal of boiling when old: when young, wipe off the skin after they are boiled; when old, boil * them with the salt meat, and scrape them first. To stew Carrots. Half-boil, then nicely scrape, and slice them into a star stewpan. Put to them half a tea-cupful of any weak broth, some pepper, and salt, and half a cupful of cream: simmer them till they are very tender, but not broken. Before serving, rub a very little flour with a bit of butter, and warm up with them. If approved, chopped parsley may be added ten minutes before served. To mash Parsnips. Boil them tender; scrape, then mash them into a stewpan with a little cream, a good piece of butter, and pepper and salt. Fricassee of Parsnips. Boil in milk till they are soft. Then cut them length- VEGETABLES. 263 en 67 ways into bits two or three inches long; and simmer in a white sauce, made of two spoonsful of broth, a bit of mace, half a cupful of cream, a bit of butter, and some flour, pepper, and salt. To crisp Parsley. thenbora When picked and washed very clean, put it into a 21 082 Dutch oven, or on a sheet of paper, and keeping it at a er, 2.5 moderate distance froin the fire, turn it till crisp. For this be another way, see page 6. . To dress Chardoons. od Cut them into pieces of six inches long, and put on a string; boil till tender, and have ready a piece of butter in a pan; flour, fry them brown, and serve. Or tie them into bundles ; and serve as asparagus ( 23 boiled, on toast, and pour butter over. and Or boil, and then beat them up in fricassee sauce. Or boil in salt and water, dry, then dip them into butter, and fry them. Serve with melted butter. Or stew in brown or white gravy; add Cayenne, han the ketchup, and salt. Thicken with a bit of butter and as on; tr. en olib flour. liem . 20. Pas lofera of the tot in el 1953 Beet-roots Make a very pleasant addition to winter-salad ; of which they may agreeably form a full half, instead of being only used to ornament it. This root is cooling and very wholesome. It is extremely good boiled, and sliced with a small quantity of onions; or stewed with whole onions, large or small, as follows:- Boil the beet tender with the skin on ; slice it into a stewpan with a little broth, and a spoonful of vinegar : simmer till the gravy is tinged with the colour; then put it into a emall dish, and make a round of the button- onions, first boiled till tender; take off the skin just before serving, and mind they are quite hot, and clear. Or roast three large onions, and peel off the outer sites, a 264 DOMESTIC COOKERY. skins till they look clear; and serve the beet-root stewed round them. If beet-root is in the least broken before dressed, it parts with its colour and looks ill. The leaves of white beet yield much juice for green or other soups; and eat much like spinach, if similarly dressed. A Vegetable Olio. Boil three heads of small, close cabbage, carrots, turnips, potatoes and small onions; drain them from the water and cut them in pieces. Mix all with two hands- ful of spinach-leaves, two ounces of butter, three spoons- ful of cream, salt and pepper, and stew them as closely covered as possible two hours ; then stir in a bit of butter rolled in flour, over a clear fire. Riccini:?. • In summer, peas, cucumbers, spinach, celery, lettuces, and young onions may be dressed the same way. '' Frying Herbs, as dressed in Staffordshire. . Clean and drain a good quantity of spinach leaves, two large handsful of parsley, and a handful of green onions. Chop the parsley and onions, and sprinkle them among the spinach. Set them all on to stew, with some salt, and a bit of butter the size of a walnut: shake the pan when it begins to grow warm, and let it be closely covered over a close stove till done enough. It is served with slices of broiled calves' liver, small rashers of bacon, and eggs fried : the latter on the herbs, the other in a separate dish. Sea Cale Must be boiled very white, and served on toast like asparagus. Larer. This is a plant that grows on the rocks near the sea in the West of England, and is sent in pots or casks boiled and prepared for dressing as follows: Set some of it on a dish over a lamp, with a bit of Tam e tags VEGETABLES. 265 butter, and the squeeze of a Seville orange. Stir it till hot. It is eaten with roast meat, and is a great sweetener of the blood. It is seldom liked at first, but people become extremely fond of it by habit. Note.--As the air spoils it, the best mode of keeping it is to put into jars covered with bladders, each con- taining a sufficient quantity for one week's consumption, E To preserve several Vegetables to eat in the Winter. For French beans, pick them young, and throw into a little wooden keg a layer of them three inches deep; then sprinkle them with salt, put another layer of beans, and do the same as high as you think proper, alternately with salt, but not too much of this. Lay over them a plate, or cover of wood, that will go into the keg, and put a heavy stone on it. A pickle will rise from the beans and salt. If they are too salt, the soaking and boiling will not be sufficient to make them pleasant to the taste. When they are to be eaten, cut, soak, and boil them as if fresh. Carrots, Parsnips, and Beet-roots should be kept in layers of dry sand for winter use; and neither they nor potatoes should be cleared from the earth. Potatoes should be carefully kept from frost. Store-onions keep best hung up in a dry cold room. · Parsley should be cut close to the stalks ; and dried in a warın room, or on tins in a very cool oven: it pre- serves its flavour and colour, and is very useful in winter, Artichoke-bottoms, slowly dried, should be kept in paper bags; and Truffles, Morels, Lemon-peel, &c., in a dry place, ticketed. Cauliflowers, cut when quite dry, with their leaves on, hung up by the stalk, will keep long in a cellar. They must lie in water two or three hours, and be boiled with a great deal of salt. Small close Cabbages, laid on a stone floor, before the frost sets in, will blanch and be very fine, after many weeks' keeping, although the outer leaves be quite spoiled. 266 DOMESTIC COOKERY. Substitutes for Garden Vegetables. Hop-tops, that grow in hedges, are good in the spring, sitios boiled in little bunches, and served like asparagus. Ale Turnip-tops have a most pleasant bitter, and are an acceptable substitute for greens in a frosty spring; and an are by many preferred with roast veal, The tops of young green nettles may be used as above in spring, and are considered to be particularly whole- some. en PART IX. SWEET DISHES, SWEETMEATS, PRE- SERVES, &c. SWEET DISHES AND SWEETMEATS. Buttered Rice. Wash and pick some rice, drain, and put it with some new milk, enough just to swell it, over the fire ; when there tender, pour off the milk, and add a bit of butter, a little in sugar, and pounded cinnamon. Shake it, that it do not ? burn, and serve. . Souffle of Rice and Apple. Blanch Carolina rice, strain it, and set it to boil in a whil milk, with lemon-peel and a bit of cinnamon. Let it nego w boil till the rice is dry; then cool it, and raise a rim Madiatelo three inches high round the dish ; having egged the dish and where it is put, to make it stick. Then egg the rice all hot over. Fill the dish half-way up with the marmalade of please apples : have ready the whites of four eggs, beaten to a de put fine froth, and put them over the marmalade : then sifted fine sugar over it, and set it in the oven, which should be warm enough to give it a beautiful colour. Ave SWEET DISHES AND SWEETMEATS. 267 be cele nni Snow-balls. malinis Swell rice in milk, strain it off, and having pared and cored apples, put the rice round them, tying each up in a cloth. Put a bit of lemon-peel, a clove, or cinnamon, who in each, and boil them well. * Butter may be served in the dish, or sent up cold. Lent Potatoes. 122. Beat three or four ounces of almonds and three or four bitter, when blanched. putting a little orange-flower water to prevent oiling; add eight ounces of butter, four eggs well beaten and strained, half a glass of raisin wine, and sugar to your taste. Beat all well till quite smooth, and grate in three Savoy biscuits. Make balls of the above with a little flour, the size of a chestnut; throw them into a stewpan of boiling lard, and boil them of a beau- 10,1tiful yellow brown. Drain them on a sieve. Serve sweet sauce in a boat, to eat with them. Puits d'Amour. Cut a fine rich puff-paste rolled thin, with tin shapes made on purpose, one size less than another, in a pyra- Li midical form, and lay them so ; then bake in a moderate ha fet oven, that the paste may be done sufficiently, but very Torte pale. Lay different coloured sweetmeats on the edges. Spanish Puffs. Mix by degrees two ounces of flour in half a pint of new milk; stir it over the fire till it becomes a stiffish u paste : while hot, pour it into a mortar with the whole of it four eggs well beaten. Beat the batter half an hour, and _7301 immediately drop a spoonful at a time on floured tin rax plates, and bake them in a quick oven. They may be served hot with pudding-sauce in a dish, or cold; in the latter case, the side should be opened, and jelly or mar- parhiv, malade put in. po A very nice dish of Macaroni dressed sweet. its Boil two ounces in a pint of milk, with a bit of lemon- peel, and a good bit of cinnamon, till the pipes are that is 268 DOMESTIC Cookery. hitro ou su Tith a swelled to their utmost size without breaking. Lay Maker them on a custard-dish, and pour a custard over them si mith hot. Serve cold. Vermicelli answers equally well, but requires to be less him. done. . Floating Island. Mix three half-pints of thin cream with a quarter of tlump a pint of raisin wine, a little lemon-juice, orange-flower *** water, and sugar: put into a dish for the middle of the fizet table, and put on the cream a froth, as will be directed , git in page 278, which may be made of raspberry or curial rant-jelly. Another way. Scald a codlin before it be ripe; or any other sharp apple; pulp it through a sieve. Beat the whites of two eggs leite with sugar, and a spoonful of orange flower water ; mix in by degrees the pulp, and beat all together until you have a large quantity of froth ; serve it on a raspberry cream; or you may colour the froth with beet-root la raspberry, or currant-jelly, and set it on a white cream, having given it the flavour of lemon sugar, and wine, as above; or put the froth on a custard. Flummery. Put three large handsful of very small white oatmeal pla to steep a day and night in cold water; then pour it off clear, and add as much more water, and let it stand the la same time. Strain it through a fine hair sieve, and boil aquari it till it be as thick as hasty pudding; stirring it well all N the time. When first strained, put to it one large spoon- NC ful of white sugar, and two of orange-flower water. Pour it into shallow dishes; and serve to eat with wine, cider, ville- milk, or cream and sugar. It is very good. French Flummery. Boil slowly two ounces of isinglass shavings in a quart of cream fifteen minutes. Stir all the time, and sweeten it with loaf sugar, not pounded, lest any dust should be in it: add a spoonful of rose-water, and the same of ruda sans like W SWEET DISHES AND SWEETMEATS. 269 orange-flower water. Strain it into a basin or form; and serve with baked pears round it. Dutch Flummery. Boil two ounces of isinglass in three half-pints of water very gently half an hour; add a pint of white wine, the juice of three, and the thin rind of one lemon, and rub a few lumps of sugar on another lemon to obtain the essence, and with them add as much more sugar as shall make it sweet enough; and having beaten the yolks of seven eggs, give them and the above, when mixed, one scald ; stir all the time, and pour it into a basin; stir it till half cold; then let it settle, and put it into a melon shape. Rice Flummery. Boil with a pint of new milk, a bit of lemon-peel, and cinnamon; mix with a little cold milk as much rice- flour as will make the whole of a good consistence, sweeten, and add a spoonful of peach-water, or a bitter almond beaten; boil it, observing it do not burn ; pour it into a shape or pint basin, taking out the spice. When cold, turn the flummery into a dish, and serve with cream, milk, or custard round; or put a tea-cupful of cream into half a pint of new milk, a glass of white wine, half a lemon squeezed, and sugar. Somersetshire Frumenty. To a quart of ready boiled wheat, put by degrees two quarts of new milk, breaking the jelly, and then four ounces of currants, picked clean, and washed; stir them and boil till they are done. Beat the yolks of three eggs, and a little nutmeg, with two or three spoonsful of milk: add this to the wheat; stir them together while over the fire; then sweeten, and serve cold in a deep dish. Some persons like it best warm. Curds and Cream. Put three or four pints of milk into a pan a little warm, and then add rennet or gallino. When the curd is come, 270 DOMESTIC COOKERY. NIM lade it with a saucer into an earthen shape, perforated, of any form you please. Fill it up as the whey drains off, without breaking or pressing the curd. If turned only a tacat two hours before wanted, it is very light; but those who ph, an like it harder may have it so, by making it earlier, and i squeezing it. Cream, milk, or a whip of cream, sugar, dr wine, and lemon, to be put in the dish, or into a glass pa bowl, to serve with the curd. Another way. To four quarts of new milk warmed, put from a pint theme to a quart of buttermilk strained, according to its sourit si ness: keep the pan covered until the curd be of firmness to cut three or four times across with a saucer, as the futute whey leaves it; put it into a shape, and fill up until it be solid enough to take the form. Serve with cream plain, or mixed with sugar, wine, and lemon. A Curd Star. Set a quart of new milk upon the fire with two or three balance blades of mace; and when ready to boil, put to it the yolks and whites of nine eggs well beaten, and as much salt as will lie upon a small knife's point. Let it boiler till the whey is clear; then drain it in a thin cloth, or hair sieve; season it with sugar, and a little cinnamon, rose-water, orange-flower water, or white wine, to your taste; and put it into a star form, or any other. Let it all stand some hours before you turn it into a dish; then put round it thick cream or custard. Blanc-mange, or Blamange. Boil two ounces of isinglass in three half-pints of water Woi half an hour; strain it to a pint and a half of cream, o sweeten it, and add some peach-water, or a few bitter some to almonds ; let it boil once up, and put it into what forms fough you please. If not to be very stiff, a little less isinglass will do. Observe to let the blamange settle before you bol. turn it into the forms, or the blacks will remain at the low bottom of them, and be on the top of the blamange when taken out of the moulds. SWEET DISHES AND SWEETMEATS. 271 An excellent Trifle. Lay macaroons and ratafia-drops over the bottom of Late your dish, and pour in as much raisin-wine as they will suck up; which when they have done, pour on them cold The rich custard made with more eggs than directed in the Ore foregoing pages, and some rice-flour. It must stand Of Lou two or three inches thick ; on that put a layer of rasp- berry jam, and cover the whole with a very high whip made the day before, of rich cream, the whites of two out from well-beaten eggs, sugar, lemon-peel, and raisin wine, in not well beat with a whisk kept only to whip syllabubs and creams. If made the day before used, it has quite a dif- ferent taste, and is solid and far better. Gooseberry or Apple Trifle. Scald such a quantity of either of these fruits, as, when pulped through a sieve, will make a thick layer at the bottom of your dish: if of apples, mix the rind of th to half a lemon grated fine; and to both as much sugar as ☺ it will be pleasant. an Mix half a pint of milk, half a pint of cream, and the " yolk of one egg; give it a scald over the fire, and stir it all the time; do not let it boil; add a little sugar only, whoring and let it grow cold. Lay it over the apples with a Cinelle spoon; and then put on it a whip made the day before, others as for other Trifles. Chantilly Cake, or Cake Trifle. Bake a rice cake in a mould. When cold, cut it round about, two inches from the edge with a sharp knife, taking mintier care not to perforate the bottom. Put in a thick custard, bies and some tea-spoonsful of raspberry jam, and then put a ne on a high whip. An Indian Trifle. Boil a quart of new milk with a large piece of cinna- mon; thicken it with flour of rice, first wetted with cold relevant milk; and sweeten to your taste. Pour it into a dish; and when cold cut it into the shape of a star, or any fo nilai e betri MED 272 DOMESTIC COOKERY. E- other shape you please. Take out the spare rice, and fill the intervals with boiled custard. Omament with me slit almonds and spots of currant jelly. Gooseberry Fool. Put the fruit into a stone jar, and some good Lisbon sugar; set the jar on a stove; or in a saucepan of water over the fire; if the former, a large spoonful of water should be added to the fruit. When it is done enough to pulp, press it through a colander; have ready a suffi- cient quantity of new milk, and a tea-cup of raw cream, boiled together, or an egg instead of the latter, and left to be cold ; then sweeten it pretty well with fine Lisbon sugar, and mix the pulp by degrees with it. Apple Fool. Stew apples as directed for gooseberries, add then peel, klap and pulp them. Prepare the milk, &c., and mix as before. paknon Orange Fool. Mix the juice of three Seville oranges, three eggs well as then beaten, a pint of cream, a little nutmeg and cinnamon, for it wit and sweeten to your taste. Set the whole over a slow fire, and stir it till it becomes as thick as good melted butter, but it must not be boiled ; then pour it into a a dish for eating cold. An excellent substitute for Cream to eat with Fruit. Beat the yolks of two new-laid eggs, and strain into a mi pint of new milk, with two knobs of white sugar: put it up to on a stove, and stir it one way till it becomes as thick az common cream. This also does to mix with tea. A Cream. Boil half a pint of cream, and half a pint of milk, with vi two bay-leaves, a bit of lemon-peel, a few almonds, but ne beaten to a 'paste, with a drop of water, a little sugar, pelo. orange-flower water, and a tea-spoonful of flour, having been rubbed down with a little cold milk, and mixed at jeto wan ang SWEET DISHES AND SWEETMEATS. 273 her with the above. When cold, put a little lemon-juice to let the cream, or serve it in cups and lemonade.glasses. An Excellent Cream. Whip up three-quarters of a pint of very rich cream Om fit to a strong froth, with some finely scraped lemon-peel, aantul a squeeze of the juice, lialf a glass of sweet wine, and sponti sugar to make it pleasant, but not too sweet; lay it on ; jsde a sieve, or in a form, and next day put it on a dish, and are mai ornament it with very light puff-paste biscuits, made in upoisi tin shapes the length of a linger, and about two thick, e Jastare over which sugar may be strewed, or a little glaze with wih iz isinglass. Or you may use macaroons, to line the edges este , of the dish. Burnt Cream. w Boil a pint of cream with a stick of cinnamon, and some lemon-peel; take it off the fire, and pour it very slowly into the yolks of four eggs, stirring till half-cold; steeten and take out the spice, &c.; pour įt into the dish; when cold, strew white pounded sugar over, and brown it with a salamander. Another way. gribas Make a rich custard without sugar, boiling lemon- autá peel in it. When cold, sift a good deal of sugar over the whole, and brown the top with a salamander, A very fine Italian Cream. of Whip together a quart of very thick scalded cream, a quart of raw cream, the grated rind of four lemons, and the strained juice, with ten ounces of white powdered sugar, one hour; then add half a pint of sweet wine, and continue to whisk it until it becomes quite solid. Lay a piece of muslin in a sieve, and lade the cream upon it with a spoon. In twenty hours turn it carefully out, but mind that it does not break, and garnish it with a wreath of flowers. Sack Cream, Boil a pint of raw cream, the yolk of an egg well 274 DOMESTIC COOKERY. beaten, two or three spoonsful of white wine, sugar, pe mele and lemon-peel; stir it over a gentle fire till it be as thick apporti as rich cream, and afterwards till cold; then serve it in the per glasses, with long pieces of dry toast. Brandy Cream. Boil two dozen of almonds blanched, and pounded line bitter almonds, in a little milk. When cold add to it the yolks of five eggs beaten well in a little cream, kas kafe 5*, sweeten, and put to it two glasses of the best brandy; as and when well mixed pour to it a quart of thin cream: - set it over the fire, but do not let it boil; stir one way till it thickens, then pour into cups or low glasses. When cold it will be ready. A ratafia-drop' may be put in each, if you choose it. If you wish it to keep, 1985 scald the cream previously. Ratafia Cream. Boil three or four laurel, peach, or nectarine leaves in a full pint of cream ; strain it ; and when cold, add the yolks of three eggs beaten and strained, sugar, and a large spoonful of brandy stirred quick into it. Scald till thick, stirring it all the time. Another way. Mix half a quarter of a pint of ratafia, the same need quantity of mountain wine, the juice of two or three lemons, a pint of rich cream, and as much sugar as will make it pleasantly flavoured. Beat it with a whisk, and put it into glasses. This cream will keep eight or ten days. Lemon Cream. Take a pint of thick cream, and put to it the yolks of two eggs well beaten, four ounces of fine sugar, and the sound a thin rind of a lemon; boil it up, then stir it till almost cold; put the juice of a lemon in a dish, or bowl, and pour the cream upon it, stirring it till quite cold. Yellow Lemon-cream, without Cream. Pare four lemons very thin into twelve large spoons- onfort SWEET DISHES AND SWEETMEATS. 275 ful of water, and squeeze the juice on seven ounces of finely powdered sugar; beat the yolks of nine eggs well; add the peel and juice beaten together for some time; then strain it through a flannel into a silver or very nice block-tin saucepan ; set it over a gentle fire, and stir it one way till pretty thick, and scalding-hot; but not boiling, or it will curdle. Pour it into jelly-glasses. A few lumps of sugar should be rubbed hard on the lemons before they are pared, or after, as the peel will be e het toe so thin as not to take all the essence, and the sugar will w to attract it, and give a better colour and flavour, White Lemon Cream er plant is made the same as the above ; only put the whites of 3-drop ? the eggs in lieu of the yolks, whisking it extremely well Lisb it to froth. Vanilla Cream. Boil half a stick of vanilla in a quarter of a pint of ctarize new milk until it has a very high flavour : have ready hep jelly of an ounce of isinglass to a pint of water, which mix with the milk, and a pint and quarter of fine cream; sweeten with fine sugar unbroken, and stir till nearly cold ; then dip a mould into cold water, and pour the whole into it." Make it the day before it be ; sir an thall wanted. Imperial Cream. Boil a quart of cream with the thin rind of a lemon, 7 then stir it till nearly cold; have ready in a dish or bowl that you are to serve in, the juice of three lemons, strained with as much sugar as will sweeten the cream ; which pour into the dish from a large tea pot, holding it high, and moving it about to mix with the juice. It should be at least six hours before it is served, and will be still better if a day. Almond Cream. Beat four ounces of sweet almonds, and a few bitter, both having been blanched, in a mortar, with a tea- . spoonful of water to prevent oiling. Put the paste to a T 2 276 DOMESTIC COOKERY. quart of cream, and add the juice of three lemons sweetened; beat it up with a whisk to a froth, which take off on the shallow part of a sieve; fill glasses with some of the liquor and the froth. Snow Cream. Put to a quart of cream the whites of three eggs well beaten, four spoonsful of sweet wine, sugar to your taste, and a bit of lemon-peel; whip it to a froth, remove the peel, and serve in a dish. Coffee Cream, much admired. Boil a calf's foot in water till it wastes to a pint of jelly, clear of sediment and fat. Make a tea-cup of very strong coffee; clear it with a bit of isinglass to be perfectly bright; pour it to the jelly and add a pint of very good cream, and as much fine Lisbon sugar as is pleasant ; give one boil up, and pour into the dish. It should jelly, but not be stift. Observe that your performer coffee be fresh. Chocolate Cream. Scrape into one quart of thick cream, one ounce of the best chocolate, and a quarter of a pound of sugar; loro boil and mill it; when quite smooth, take it off, and liabion leave it to be cold ; then add the whites of nine eggs. Whisk; and take up the froth on sieves, as others are done; and serve the froth, in glasses, to rise above some of the cream, Codlin Cream. Pare and core twenty good codlins; beat them in a print of mortar, with a pint of cream ; strain it into a dish; and print of put sugar, bread-crumbs, and a glass of wine to it. Stir it well. Excellent Orange Cream. Boil the rind of a Seville orange very tender: beat it fine in a mortar; put to it a spoonful of the best brandy, appes the juice of a Seville orange, four ounces of loaf sugar, and the yolks of four eggs; beat altogether for ten | Blana minutes; then, by gentle degrees, pour in a pint of boil. Lors preses res then 278 DOMESTIC COOKERY. ? . Another. Mix half a quarter of a pint of ratafia, the same quan- tity of mountain wine, the juice of three lemons, a pint of rich cream, and three ounces of fine sugar. Beat with a whisk, and put it into glasses. Clouted Cream. String four blades of mace on a thread; put them to a gill of new milk, and six spoonsful of rose-water; sim- mer a few minutes ; then by degrees stir this liquor strained into the yolks of two new eggs well beaten. Stir the whole into a quart of very good cream, and set it over the fire; stir it till hot, but not boiling-hot; pour it into a deep dish, and let it stand twenty-four hours, Serve it in a cream dish, to eat with fruits. Many people prefer it without any flavour but that of cream; in which case use a quart of new milk and the cream, or do it as the Devonshire scalded cream. When done enough, a round mark will appear on the surface of the cream, the size of the bottom of the pan it is done in, which in the country they call the ring; and when that is seen, remove the pan from the fire. Ornamented Custard, as used in France. Put a rich custard into a shallow dish: when it shall have become cold, lay on it, in any shape you please, the beaten whites of two new-laid eggs in a firm froth, and over that sift refined sugar. Put it into an oven to be- come a fine light brown. AD EN 2 to wa the heart · A Froth to set on Cream, Custard, or Trifle, which looks and eats well. Sweeten half a pound of the pulp of damsons or any other sort of scalded fruit, put to it the whites of four eggs beaten, and beat the pulp with them until it will stand as high as you choose; and being put on the cream, &c., with a spoon, it will take any form: it should be rough, to imitate a rock. wered c rube sc reage a SWEET DISHES AND SWEETMEATS, 279 A Carmel Cover for Sweetmeats. Dissolve eight ounces of double-refined sugar in three y are or four spoonsful of water, and three or four drops of lenost lemon-juice; then put it into a copper untinned skillet; u Bout when it boils to be thick, dip the handle of a spoon in it, when and put that into a pint basin of water, squeeze the sugar from the spoon into it, and so on till you have all the sugar. Take a bit out of the water, and if it snaps and ti per le is brittle when cold, it is done enough ; but only let it several be three parts cold, then pour the water from the sugar, stir all and having a copper form oiled well, run the sugar on it, al best in the manner of a maze, and when cold you may put , at it on the dish it is to cover: but if on trial the sugar is rabot;P not brittle, pour off the water, and turn it into the skillet, Forfor det and boil it again. It should look thick, like treacle, but Many of a bright light gold colour. It is a most elegant cover. Calf's Feet Jelly. Boil two feet in two quarts and a pint of water till the pet i feet are broken, and the water half wasted; strain it, and of the when cold, take off the fat, and remove the jelly from ping the sediment; then put it into a saucepan, with sugar, Pę raisin wine, lemon juice to your taste, and some lemon- peel. When the flavour is rich, put to it the whites of ť five eggs well beaten, and their shells broken. Set the iš saucepan on the fire, but do not stir the jelly after it be- ni gins to warm. Let it boil twenty minutes after it rises to a head; then pour it through a flannel jelly-bag, first dipping the bag in hot water to prevent waste, and squeezing it quite dry. Run the jelly through and through until clear; then put it into glasses or forms. The following mode will greatly facilitate the clearing of jelly :- When the mixture has boiled twenty minutes, throw in a tea-cupful of cold water; let it boil five minutes longer; then take the saucepan off the fire, covered close, and keep it half an hour; after which, it will be so clear as to need only once running through the bag, and much waste will be saved. 280 DOMESTIC COOKERY. MEN Observe, feet for all jellies are boiled so long by the almol people who sell them, that thev are less nutritious ; they loan should be only scalded, to take off the hair. The liquor liar will require greater care in removing the fat; but the jelly will be far stronger, and of course allow more water, Note.-Jelly is equally good made of cow-heels nicely cleaned ; and as they bear a less price than those of calves, and make a stronger jelly, this observation may be useful, Another way, · Boil four quarts of water with three calf's feet, or two cow-heels, that have been only scalded, till half wasted: take the jelly from the fat and sediment; mix with it the juice of a Seville orange and twelve lemons, the peels of three ditto, the whites and shells of twelve eggs, brown sugar to taste, near a pint of raisin wine, one ounce of coriander-seeds, a quarter of an ounce or allspice, a bit of cinnamon, and six cloves, all bruiseu, after having previously mixed them cold. The jelly should boil fifteen minutes without stirring; then clear it through a flannel bag. While running, take a lit jelly, and mix with a tea-cupful of water in which a, pa of beet-root has been boiled, and run it through the bas when all the rest is run out; and this is to garnish uc other jelly, being cooled on a plate; but this is matter of choice. This jelly has a very fine high colour ad flavour. Fruit in Jelly. Put into a basin half a pint of clear calf's-foot jelly: and when it has become stiff, lay in three fine peaches, and a bunch of grapes with the stalk upwards; ? which put a few vine-leaves, and fill up the bowi, jelly. Let it stand till next day, and then set the.com in hot water up to the brim for a minute; then turn 16 carefully on a dish. Orange Jelly. Grate the rind of two Seville and two China oranges, and MAIN your ta ja as the SWEET DISHES AND SWEETMEATS. 281 eleology and two lemons; squeeze the juice of three of each, and is det i strain, and add a quarter of a pound of lump sugar and hat. W & quarter of a pint of water, and boil till it almost the best candies. Have ready a quart of jelly made with two Borbet ounces of isinglass; put to it the syrup, and boil it once cordiake up; strain off the jelly, and let it stand to settle as above, e tans before it is put into the mould. Hartshorn Jelly. Simmer eight ounces of hartshorn slavings with two quarts of water to one; strain it and boil it with the rinds of four China oranges and two lemons pared thin; alde, e when cool, add the juice of both, half a pound of sugar, sediment and the whites of six eggs beaten to a froth; let the twelves jelly have three or four boils without stirring, and strain skelborn it through a jelly-bag. Cranberry Jelly. al Make a very strong isinglass jelly. When cold, mix de ne it with a double quantity of cranberry juice. Sweeten t; there and boil it up; then strain it into a shape. tabt. The sugar must be good loaf, or the jelly will not be of an hobby clear. pasta Cranberry and Rice Jelly. Festa Boil and press the fruit, strain the juice, and by de- l' grees mix into it as much ground rice as will, when boiled, thicken to a jelly ; boil it gently, stirring it, and sweeten to your taste. Put it in a basin or form, and serve to eat as the before-directed jelly, with milk or cream. Apple Jelly, to serve at table. Prepare twenty golden pippins; boil them in a pint and a half of water from the spring, till quite tender; then strain the liquor through a colander. To every pint put a pound of fine sugar; add grated orange or lemon; then boil to a jelly. Another. Prepare apples as before by boiling and straining; 282 DOMESTIC. COOKERY. have ready half an ounce of isinglass boiled in half a pint of water to a jelly ; put this to the apple water, and apple strained as through a coarse sieve; add sugar, a little lemon-juice and peel ; boil all together, and put into a dish. Take out the peel. Apples à la Cremone ; a beautiful dish. Choose such apples as will look clear when dressed ; pare, and cut into pieces the form of a brick a sufficient the of quantity to weigh a pound and a half; strew over them a la tha pound of good Lisbon sugar, and several long strips of urbe lemon-peel, and cover them close in a bowl. Next day he made put the apples, piece by piece, into a small preserving. pan, with the sugar, &c., and two large spoonsful Ol strong cider. Simmer gently; and as the pieces of apple become clear, take them out. When cold, build a wall with them on a small oval dish, and place the lemon- peel on the top: pour the syrup into the middle. Serve cream to eat with it. The peel of China orange, cut very thin, does as well as lemon. To scald Codlins. Wrap each in a vine-leaf, and pack them close in a ja teiore nice saucepan; and when full, pour as much water as Pa will cover them. Set it over a gentle fire, and let them simmer slowly till done enough to take the thin skin on when cold. Place them in a dish, with or without milk, pie cra cream, or custard ; if the latter, there should be nope of the ratafia. Dust fine sugar over the apples. Stewed Golden Pippins. Scoop out the core, pare them very thin, and as you do it, throw them in water. For every pound of frullo make half a pound of single-refined sugar into syrup, with a pint of water ; when skimmed, put the pippus in, and stew till clear ; then grate lemon over, and servo in the syrup. Be careful not to let them break. They are an elegant and good dish for a corner of dessert. fare an en close. pe them itan of attent them times SWEET. DISHES AND SWEETMEATS. 283 kad iki Black Caps. e de Halve and core some fine large apples, put them in a bertes shallow pan, strew white sugar over, and bake them. Boil a glass of wine, the same of water, and sweeten it Gids for sauce. when die Another way. midas Take off a slice from the stalk end of some apples, and ortie core without paring them. Make ready as much sugar sono as may be sufficient to sweeten them, and inix it with wl. Nos some grated lemon, and a few cloves in fine powder. all contine Stuff the holes as close as possible with this, and turn e spoust the flat end down on the stewpan; set them on a very the petite slow fire, with half of raisin wine, and the same of water; W cover them close, and now and then baste them with ac the liquor ; when done enough, black the tops with a idle s salamander. Stewed Pears. Pare and halve, or quarter large pears, according to their size; throw them into water, as the skin is taken alwe off, before they are divided, to prevent their turning black. Pack them round a block-tin stewpan, and sprinkle as much sugar over as will make them pretty sweet, and add lemon-peel, a clove or two, and some allspice cracked ; just cover them with water, and put some of the red liquor, as directed in page 286. Cover them close, and stew three or four hours; when tender, take them out, and pour the liquor from them, Baked Pears. These need not be of a fine sort; but some taste bet- ter than others, and often those that are least fit to eat raw. Wipe, but do not pare, and lay them on tin plates, and bake them in a slow oven. When enough to bear it, flatten them with a silver spoon. When done through, put them on a dish. They should be baked three or four times, and very gently. 284 DOMESTIC COOKERY. Orange Butter. Boil six hard eggs, beat them in a mortar with two- ounces of fine sugar, three ounces of butter, and two lake ounces of blanched almonds beaten to a paste. Moisten pi tern with orange-flower water, and when all is mixed, rub it e through a colander on a dish, and serve sweet biscuits between. Orange Posset. Boil the grated crumb of a penny-loaf in a pint of netise water, with the grated peel of a Seville orange, till the plan mixture be clear and thick : then add three ounces of seet sweet and one bitter almond, beaten with half a glass of rando brandy, half the juice of an orange, four ounces of sugar, arated and a pint of mountain wine.' Serve in a China bowl. De juice Wine Roll. Soak a penny French roll in raisin wine till it will hold no more ; put it in the dish, and pour round it a custard, or cream, sugar, and lemon-juice. Just before it is served, sprinkle over it some nonpareil comfits; Of Namun stick a few blanched slit almonds into it. Sponge biscuits may be used instead of the roll. pw, and To prepare Ice for Iceing. Get a few pounds of ice, break it almost to powder, throw a large handful and a half of rock salt among .. You must prepare it in a part of the house where as i as of the warm air comes as you can possibly contrive." . Props ice and salt being in a bucket, put your cream , ice-pot, and cover it; immerse it in the ice, aria that round the pot, so as to touch every possible pa In a few minutes put a spatula or spoon in, and well, removing the parts that ice round the edges to, ound the edges to the Make a centre. If the ice cream or water be in a form, " MOC the bottom close, and move the whole in the ice, as rege cannot use a spoon to that without danger ol Bust danger of waste. Noeta SWEET DISHES AND SWEETMEATS. 287 of sherry, or other white wine; sugar to taste, Milk the bowl full. In twenty minutes time cover it pretty high er aint with clouted cream : grate over it nutmeg, put pounded entir cinnamon and nonpareil comfits. solo Devonshire Junket. Put warm milk into a bowl ; turn it with rennet; Bane then put some scalded cream, sugar, and cinnamon, on op Polse the top, without breaking the curd. sofiants Everlasting or Solid Syllabubs. valt ola Mix a quart of thick raw cream, one pound of refined wibala' sugar, a pint and a half of fine raisin wine, in a deep a pe3. ! pan; put to it the grated peel and the juice of three pret. lemons. Beat or whisk it one way, half an hour; then ed, mibi put it on a sieve with a bit of thin muslin laid smooth in the shallow end till next day. Put it in glasses. It fross will keep good in a cold place, ten days. Lemon Honeycomb. wat baie Sweeten the juice of a lemon to your taste, and put it Hover A mon egg that is beaten with a pint of rich cream, and a little sugar; whisk it, and as the froth rises, put it on the lemon-juice. Do it the day before it is to be used. e mais Sago, Rice, Russian Seed, Tapioca, Vermicelli, or Macaroni Milk. dup. Wash either of them well; simmer with milk; and men add sugar, lemon peel, nutmeg, &c., &c., as you like. A pretty Supper Dish. Boil a tea-cupful of rice, having first washed it in milk till tender; strain off the milk, lay the rice in little heaps on a dish, strew over them some finely powdered :s! sugar and cinnamon, and put warm wine and a little port butter into the dish. Savoury Rice. su nas Wash and pick some rice, stew it very gently in a will small quantity of veal or rich mutton broth, with an onion, a blade of mace, pepper, and salt. When swelled 288 DOMESTIC COOKERY, but not boiled to mash, dry it on the shallow end of a sieve before the fire, and either serve it dry, or put it in the middle of a dish, and pour the gravy round, having a heated it. es ligu Carrole of Rice. Take some well-picked rice, wash it well, and boil it Renter five minutes in water, strain it, and put it into a stew- chor, pan 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 wanit the yolks of two for three eggs with the rice, and then piilor in line the bacon with it about half an inch thick; put into sa put it a ragout of chicken, rabbit, veal, or any thing else. De: just Fill up the mould, and cover it close with rice. Bake kte ma it in a quick oven an hour, turn it over, and send it to Radba table in a good gravy, or curry-sauce. Casserol, or Rice-Edging, see page 162. Salmagundy Is a beautiful small dish, if in nice shape, and if the colours of the ingredients are varied. For this purposes on chop separately the white part of cold chicken or veal, bola yolks of eggs boiled hard, the whites of eggs, parsley, half a dozen anchovies, beet-root, red pickled cabbage, ham and grated tongue, or any thing well flavoured, and when of a good colour. Some people like a small proportion of onion, but it may be better omitted. A saucer, large tea-cup, or any other base," must be put into a small i la dish; then make rows round it wide at bottom, and age growing smaller towards the top; choosing such of the sponta ingredients for each row as will most vary the colours. At the top a little sprig of curled parsley may be stuck water in; or without anything on the dish, the salmagundy Lice . may be laid in rows, or put into the half whites of eggs, of ecos, blant which may be made to stand upright by cutting off a little bit at the round end. In the latter case, each half- egg has but one ingredient. Curled butter and parsley may be put as garnish between. te sarater SWEET DISHES AND SWEETMEATS. 289 ham Macaroni, as usually served. Boil it in milk, or a weak veal-broth, pretty well fia- voured with salt. When tender, put it into a dish with- out the liquor, and among it put some bits of butter and grated cheese, and over the top grate more, and a little more butter. Set the dish into a Dutch oven a quarter of an hour, but do not let the top become hard. Another way. Wash it well, and simmer in half milk, and half broth of veal or mutton, till it is tender. To a spoonful of this liquor, put the yolk of an egg beaten in a spoonful of cream: just make it hot to thicken but not boil: put it over the macaroni, and then grate fine old cheese all i over, and bits of butter. Brown with the salamander. Another. Wash the macaroni, then simmer it in a little broth, with a little pounded mace and salt. When quite tender, take it out of the liquor, lay it in a dish, grate a good - deal of cheese over, then cover that with bread grated eliste fine. Warm some butter without oiling, and pour it la rom a boat through a little earthen colander all over the er crumbs, then put the dish in a Dutch oven to roast the cheese, and brown the bread of a fine colour. The bread fit should be in separate crumbs, and look light. White Pot. toob Boil a quart of new milk, with two ounces of sugar, a HC tea-spoonful of pounded cinnamon, four tea-spoonsful of Bulb rose-water, and a little nutmeg, and mix, when cool, with 520 four beaten eggs. Pour it over the crumb of a small phase loaf sliced in a dish. Let it soak two hours ; then bake limit half an hour with bits of butter scattered over. Rice White Pot. 3 Boil a pound of cleaned rice in a quart of milk. Boil Falso a pint of cream, three blades of mace, two large 290 DOMESTIC COOKERY. spoonsful of bread crumbs, four ounces of sugar, and some rose-water; when cool, beat it by degrees into four well-beaten eggs, and mix all together. Pour it into a deep dish, lay candied orange and lemon over, and bake in a slow oven. Omelet. Make a batter of eggs and milk, and a very little flour; le ve put to it chopped parsley, green onions, or chives (the literin latter is best), or a very small quantity of shalot, a little to me pepper, salt, and a scrape or two of nutmeg. Make some butter boil in a small frying-pan, and pour the above batter into it; when one side is of a fine yellow brown, turn it, and do the other. Double it when served. Some scraped lean ham, or grated tongue, put in at first, is a very pleasant addition. Four eggs will make a pretty-sized omelet: but many cooks will use eight or ten. A small proportion of flour should be used. If the taste be approved, a little tarragon gives a fine flavour. A good deal of parsley should be used. Ramakins and omelet, though usually served in the course, would be much better if they were sent up after, that they might be eaten as hot as possible. at first, on paterne Mor cu . . Ramakins. Scrape a quarter of a pound of Cheshire, and ditto of Gloucester cheese, ditto of good fresh butter; then beat all in a mortar with the yolks of four eggs, and the inside of a small French roll boiled in cream till soft; mix the paste then with the whites of the eggs previously beaten, and put into small paper pans made rather long than is jour square, and bake in a Dutch oven till of a fine brown. They should be eaten quite hot. Some like the addition of a glass of white wine. The batter for ramakins is equally good over macaroni when boiled tender: or on stewed broccoli, celery, or cauliflower, a little of the gravy they have been stewed thick SWEET DISHES AND SWEETMEATS. 291 OFE2 ch20:11 die in being put in the dish with them, but not enough to make the vegetables swim. Puci To prepare Barberries for Tartlets. Pick barberries, that have no stones, from the stalks, and to every pound weigh three-quarters of a pound of lump-sugar : put the fruit into a stone jar, and either set it on a hot hearth, or in a saucepan of water, and let them simmer very slowly till soft: put them and the sugar into a preserving-pan, and boil them gently fifteen minutes. Use no metal but silver. Barberries in bunches. Dir* Have ready bits of flat white wood, three inches long and a quarter of an inch wide. Tie the stalks of the fruits on the sticks from within an inch of one end to beyond the other, so as to make them look handsome. Simmer them in some syrup two successive days, cover- ing them each time with it when cold. When they look clear, they are simmered enough. The third day, do The them like other candied fruit. Apricot Cheese. Weigh an equal quantity of pared fruit and sugar, wet the latter a very little, and let it boil quickly, or the colour will be spoiled ; blanch the kernels, and add to it, Twenty or thirty minutes will boil it. Put it in small pots or cups half-filled. Orange Marmalade. thai Rasp the oranges, cut out the pulp, then boil the rinds 4. De very tender, and beat fine in a marble mortar. Boil three pounds of loaf-sugar in a pint of water, skim it. and add a pound of the rind; boil fast till the syrup is very thick, but stir it carefully; then put a pint of the ha de pulp and juice, the seeds having been removed, and a pint of apple liquor; boil all gently until well jellied, which it will be in about half an hour. Put it into small en pots. 12 U 2 292 DOMESTIC COOKERY, Lemon Marmalade do in the same way: they are very good and elegant sweetmeats. Transparent Marmalade. Cut the palest Seville oranges in quarters ; take the pulp out and put in a basin, pick out the seeds and skins. Let the outsides soak in water with a little salt all night, then boil them in a good quantity of spring water till tender: drain, and cut them in very thin slices, and put them to the pulp; and to every pound, a pound and a half of double refined sugar beaten fine; boil them together twenty minutes, but be careful not to break the slices. If not quite clear, simmer five or six minutes longer. It must be stirred all the time very gently. When cold, put it into glasses. - SUCCE To butter Oranges to be eaten hot. Grate off a little of the outside rind of four Seville oranges, and cut a round hole at the blunt end opposite the stalk, large enough to take out the pulp and seeds and juice; then pick the seeds and skin from the pulp; rub the oranges with a little salt, and lay them in water for a short time. You are to save the bits cut out. Set the fruit on to boil in fresh water till they are tender, shifting the water to take out the bitterness. In the mean time make a thin syrup with fine sugar, and put the oranges into it, and boil them up; turning them round, that each part may partake of the syrup, as there need not be enough to cover them, and let them remain in it hot till they are to be served. About half an hour before you want them put some sugar to the pulp, and set over the fire; mix it well, and let it boil; then add a spoonful of white wine for every orange, give it a boil, and then put in a bit of fresh butter, and stir over the line fire to thicken ; fill the oranges with it, and serve them with some of the syrup in the dish. Put the bits on the top. yenile fi sa minut we it to SWEET DISHES AND SWEETMEATS. 293 TOINE i bija To fill preserved Oranges ; a corner Dish.. For five take a pound of Naples biscuits, some blanched almonds, the yolks of four eggs beaten, sugar to your taste, four ounces of butter warmed : grate the biscuits and mix with the above, and some orange-flower water. Fill preserved oranges, and bake in a very slow oven. its 2018 If you like them frosted, sift sugar over them as soon as BILL filled; otherwise wipe them. Custard to fill will do as ng a well; if so, you need not bake the oranges, but put it in Line B when become cold. Whole Oranges carved. to brain Cut on the rinds any shapes you please with a pen- Bisc knife; cut a bit off near and round the stalk, and with 7215. an apple-scoop take all the pulp carefully out; put them into salt and water two days, changing it daily; boil them an hour or more in fresh salt and water; drain them quite dry; let them stand a night more in plain water, and then another night in a thin syrup, in which for a boil them the next day a few minutes. Do this four ondorak days successively. Let them stand six or seven weeks. 2015 observing often whether they keep well; otherwise boil nel f the syrup again. Then make a rich syrup. Buttered Orange-juice, a cold dish. Mix the juice of seven Seville oranges with four lespoonsful of rose-water, and add the whole to the yolks proto of eight, and whites of four eggs, well beaten ; then strain in the liquor to half a pound of sugar pounded, stir it over na a gentle fire, and when it begins to thicken, put about the en size of a small walnut of butter ; keep it over the fire a few minutes longer; then pour it into a flat dish, and serve it to eat cold. If you have no silver saucepan, do it in a China basin and in a saucepan of boiling water, the top of which will inte in just receive the basin. Orange Chips. Cut oranges in halves, squeeze the juice through a அம்மா 294 DOMESTIC COOKERY. sieve; soak the peel in water ; next day boil in the same till tender, drain them, and slice the peels, put them to the juice, weigh as much sugar, and put all together into a broad earthen dish, and put over a fire at a moderate distance, often stirring till the chips candy; the then set them in a cool room to dry. They will not be so under three weeks. Orange Biscuits, or little Cakes. Boil whole Seville oranges, in two or three waters, till most of the bitterness is gone; cut them, and take outset it the pulp and juice ; then beat the outside very fine in a miligen mortar, and put to it an equal weight of double-refined sugar, beaten and sifted. When extremely well mixed luck to a paste, spread it thin on China dishes, and get them de fer in the sun, or before the fire; when half-dry, cut it into 10 what form you please, turn the other side up, and dry , that. Keep them in a box with layers of paper. :: M9, and They are for desserts ; and are also useful as a sto• machic, to carry in the pocket on journeys, or for gen- rebut tlemen when shooting, and for gouty stomachs. Orange-flower Cakes. Put four ounces of the leaves of the flowers into cold water for an hour : drain, and put between napkins, and roll with a rolling-pin till they are bruised; then have ready boiled a pound of sugar to add to it in a thick syrup, give them a simmer until the syrup adheres to the sides of the pan, drop in little cakes on a plate, and dry as before directed. Pound at it wi padrop Lemon Drops. Grate three large lemons, with a large piece of double refined sugar ; then scrape the sugar into a plate, add half a tea-spoonful of flour, mix well, and beat it into a light paste with the white of an egg. Drop it upon white paper, and put the drops into a moderate oven on a tin plate. 1 Blanc Wooun 296 DOMESTIC COOKERY. lesen 14 Terv a rom stoners sugar sifted, and add the remainder of the sugar, and the whites of two eggs, making a paste; of which put little balls, the size of a nutmeg, on wafer-paper, and bake gently on tin plates. Raspberry Cakes. Pick out any bad raspberries that are among the fruit, weigh and boil what quantity you please, and when mashed, and the liquor is wasted, put to it sugar the weight of the fruit you first put into the pan; mix it well off the fire until perfectly dissolved, then put it on the di China plates, and dry it in the sun. As soon as the top ten box part dries, cut with the cover of a canister into smail cakes, turn them on fresh plates, and when dry, put Morle them in boxes with layers of paper. China-orange Juice. A very useful thing to mix with a fire water in Fevers, when the fresh juice cannot be pro- cured. Squeeze from the finest fruit a pint of juice strained through fine muslin, and gently simmer with three-quar- ters of a pound of double-refined sugar twenty minutes ; when cold, put in small bottles. Orgeat. Boil a quart of new milk with a stick of cinnamon, sweeten to your taste, and let it grow cold; then pour it by degrees to three ounces of almonds, and twenty bitter, that have been blanched and beaten to a paste, with a little water to prevent oiling: boil altogether, and stir till cold, then add half a glass of brandy. Another way. Blanch and pound three-quarters of a pound of al- monds, and thirty bitter, with a spoonful of water. Stir in by degrees two pints of water, and three of milk, and strain the whole through a cloth. Dissolve half a pound of fine sugar in a pint of water, boil and skim it well; mix it with the other, as likewise two spoonsful of orange-flower water, and a tea-cupful of the best brandy. in are pterar uspense Sellies 4, a pour A pan A double traight ticely cle Proper, a Neemme Naong PRESERVES. 297 2017 store PRESERVES, &c. Observations on Preserves. Preserves should be kept carefully from the air, and in a very dry place. Unless they have a very small proportion of sugar, a warm one does not hurt; but when not properly boiled (that is, long enough, but not quick), heat makes them ferment; and damp causes them to grow mouldy. They should be looked at two or three times in the first two months, that they may be gently boiled again, if not likely to keep It is necessary to observe, that the boiling of sugar more or less constitutes the chief art of the confectioner; and those who are not practised in this knowledge, and only preserve in a plain way for family use, are not aware that in two or three minutes a syrup over the fire will pass from one gradation to another, called by the con- fectioners degrees of boiling, of which there are six, and those subdivided. But I am not versed in the minutiæ, and only make the observation to guard against under- boiling, which prevents preserves from keeping; and quick boiling, and long, which brings them to candy. Attention, without much practice, will enable a person to do any of the following sorts of preserves, &c., and they are as much as is wanted in a private family; the higher articles of preserved fruits may be bought at less expense than made. Jellies of fruit made with equal quantity of sugar, that is, a pound to a pint, require no very long boiling. A pan should be kept for the purpose of preserving; of double block tin, with a bow-handle opposite the straight one for safety, will do very well: and if put by nicely cleaned, in a dry place, when done with, will last for several years. Those of copper or brass are im- proper, as the tinning wears out by the scraping of the sweetmeat-ladle. There is a new sort of iron with a strong tinning, which promises to wear long. Sieves and spoons should be kept likewise for sweet things. Preserves keep best in drawers that are not connected A themes ter BF 298 DOMESTIC COOKERY. with a wall. If there be the least damp, cover them only stano with paper dipped in brandy, laid quite close; putting a Mosteita little fresh over in spring, to prevent insect-mould. Dried sweetmeats, cakes, &c. should be kept in tin boxes, between layers of white paper, in a very dry, but Kalle not hot room. When any sweetmeats are directed to be dried in the sun or in a stove, it will be best in private families, where there is not a regular stove for the purpose, to put them in the sun on flag-stones, which reflect the heat, and place a garden-glass over them to keep insects off; and or if put into an oven, take care not to let it be too warm, atat i and watch that they do properly and slowly. All fruits, for preserving, should be gathered in dry weather, but as this is not always practicable, much kim all inconvenience may be obviated by boiling the fruit for Rol sier jellies and jams long before the sugar is added. By 80 times doing, the watery particles will evaporate; and the protesa serve will be better flavoured, by the sugar not being too long on the fire. To green Fruits for preserving or pickling. Take pippins, apricots, pears, plums, peaches, while green for the first, or radish-pods, French beans for the latter, and cucumbers for both processes; and put them with vine-leaves under and over, into a block-tin pre- serving-pan, with spring-water to cover them, and then the tin cover to exclude all air. Set it on the side of a fire, and when they begin to simmer, take them off, pour off the water, and if not green, put fresh leaves when cold, and repeat the same. Take them out carefully with a slice: they are to be peeled, and then done according to the receipts for the several modes. To clarify Sugar for Sweetmeats. Break as much as required in- large lumps, and put a fost pound to half a pint of water, in a bowl, and it will dis- tih solve better than when broken small. Set it over the fire, and the well-whipt white of an egg ; let it boil up, which O PRESERVES. , 299 tal czte: and when ready to run over, pour a little cold water in to give it a check; but when it rises a second time, take D it off the fire, and set it by in the pan, for a quarter of eini an hour, during which the foulness will sink to the bot- se iu tom, and leave a black scum on the top, which take off gently with a skimmer, and pour the syrup into a vessel ve dia't very quickly from the sediment. To candy any sort of Fruit. When finished in the syrup, put a layer into a new sieve, and dip it suddenly into hot water, to take off the syrup that hangs about it; put it on a napkin before the **** fire to drain, and then do some more in the sieve. Have ready sifted double.refined sugar, which sift over the fruit on all sides till quite white. Set it on the shallow end of sieves in a lightly warm oven, and turn it two or three times. It must not be cold till dry. Watch it carefully, and it will be beautiful. njot To keep Currants. The bottles being perfectly clean and dry, let the cur- rants be cut from the large stalks with the smallest bit of stalk to each, that, the fruit not being wounded, no Each moisture may be among them. It is necessary to gather eans to them when the weather is quite dry ; and if the servant Diese can be depended upon, it is best to cut them under the while trees, and let them drop gently into the bottles. 21, 2016 Stop up the bottles with cork and rosin, and put them pot into the trench in the garden with the neck downwards; 06 sticks should be placed opposite to where each sort of 2013 fruit begins. meur Cherries and Damsons keep in the same way. Currants may be scalded, as directed for gooseberries, the first method. To keep Codlins for several Months. Gather codlins at Midsummer, of a middling size, , put them into an earthen pan, pour boiling water over at them, and cover the pan with cabbage-leaves. Keep them by the fire till they would peel, but do not peel them; PRESERVES. 301 ist esti ite ali 2. fill up the bottles with the alum-water in which they mali e were scalded, which must be kept in the bottles ; for if jelez li left in the kettle, or in a glazed pan, it will spoil. Stop clear them close. The water must boil all the time the process is carry- such asri ing on. Gooseberries done this way make as fine tarts as when fresh off the trees. Another way. whereale In dry weather pick the gooseberries that are full Le grown, but not ripe; top and tail them, and put into Berdar open-mouthed bottles ; gently cork them with new velvet corks; put them in the oven when the bread is drawn, and let them stand till shrunk a quarter part; take them out of the oven, and immediately beat the corks in tight, cut off the tops, and rosin down close; set them www in a dry place; and, if well secured from air, they will keep the year round. If gathered in the damp, or the gooseberries' skins are the least cut in taking off the stalks and buds, they will mould. The hairy sort only must be used for keeping, and do them before the seeds become large. you Currants and damsons may be done the same. To keep Damsons for Winter Pies. to Put them in small stone jars or wide-mouthed bottles ; set them up to their necks in a boiler of cold water, and, lighting a fire under, scald them. Next day, when per- fectly cold, fill up with spring water: cover them. Another way. Boil one-third as much sugar as fruit with it, over a 2264 slow fire, till the juice adheres to the fruit, and forms a 2 jam. Keep it in small jars in a dry place. If too sweet, 1 mix with it some of the fruit that is done without sugar. Another way. post Choose steen-pots, if you can get them, which are of equal size top and bottom (they should hold eight or nine pounds), put the fruit in, about a quarter up, then the staze 302 DOMESTIC COOKERY. a come strew in a quarter of the sugar; then another quantity of fruit, and so till all of both are in. The proportion of sugar is to be three pounds to nine pounds of fruit. Set samp the jars in the oven, and bake the fruit quite through. posi When cold, put a piece of clean scraped stick into the middle of the jar, and let the upper part stand above the al rei top; then pour melted mutton-suet over the top, full half forer an inch thick, having previously covered the fruit with watch t. white paper. Keep the jars in a cool dry place, and use as part it, the suet as a cover ; which you will draw up by the auto a stick, minding to leave a little forked branch to it to try the prevent its slipping out. To keep Grapes as in Switzerland. Fasten packthread lines near the ceiling of a cool but not damp room. Pick the grapes before they are dead ripe; cut out every one that is decayed, but do not let te the fr their juice touch those that remain; seal the extremity sety of of the stalk to keep it from drying, and hang the bunches adap boji on the packthread. · Pears may be kept in the same way. Grapes in Brandy. Take some close bunches, black or white, not over. pa boil ripe, and lay them in a jar. Put a good quantity of pounded white sugar-candy upon them, and fill up the jar with brandy. Tie them close down with a bladder, vine a and keep in a dry place. Each grape should be pricked recruit, à thrice. They make a beautiful middle dish in a winter dessert. down, To preserve Fruit for Tarts or Family Desserts. arme Cherries, plums of all sorts, and American apples, of sor gather when ripe, and lay them in small jars that will are col hold a pound; strew over each jar six ounces of good put th loaf-sugar pounded; cover with two bladders each, sepa- kapricots rately tied down; then set the jars in a large stewpan me them of water up to the neck, and let it boil three hours gently. Keep these and all other sorts of fruit free from damp. and s Au suickly ja distanc for three pop, and PRESERVES. 303 A beautiful Preserve of Apricots. When ripe, choose the finest apricots ; pare them as thin as possible, and weigh them. Lay them in halves 34 on dishes, with the hollow part upwards. Have ready pel siad an equal weight of good loaf-sugar finely pounded, and i slaptos strew it over them; in the mean time break the stones, dekpy and blanch the kernels. When the fruit has laid twelve ed 17 hours, put it, with the sugar and juice, and also the ker- poplate nels, into a preserving-pan. Let it simmer very gently hrax 97 till clear; then take out the pieces of apricots singly as brez they become so; put them into small pots, and pour the syrup and kernels over them. The scum must be taken hand off as it rises. Cover with brandy-paper. goldy To preserve Apricots in Jelly. e lepa Pare the fruit very thin, and stone it; weigh an equal , but a quantity of sugar in fine powder, and strew over it. I the Next day boil very gently till they are clear, move them ng till into a bowl, and pour the liquor over. The following day pour the liquor to a quart of codlin-liquor, made by boiling and straining, and a pound of fine sugar: let it boil quickly till it will jelly; put the fruit into it, and give one boil; skim well, and put into small pots. To preserve Green Apricots. 1. Lay vine or apricot leaves at the bottom of your pan, E24 then fruit, and so alternately till full, the upper layer befy being thick with leaves; then fill with spring water, and cover down, that no steam may come out. Set the pan av at a distance from the fire, that in four or five hours les they may be only soft, but not cracked. Make a thin syrup of some of the water, and drain the fruit. When Is both are cold, put the fruit into the pan,'and the syrup to it: put the pan at a proper distance from the fire till the apricots green, but on no account boil or crack; re- move them very carefully into a pan with the syrup for two or three days; then pour off as much of it as will be necessary, and boil with more sugar to make a rich 3 syrup, and put a little sliced ginger into it. When cold, Je, at sive 304 DOMESTIC COOKERY. help pres peat throu and the thin syrup has all been drained from the fruit, libre pour the thick over it. The former will serve to sweeten · pies. Apricots or Peaches in Brandy. Wipe, weigh, and pick the fruit, and have ready a kdy mu quarter of the weight of fine sugar in fine powder. Put A Reigh the fruit into an ice-pot that shuts very close; throw the Nof ve sugar over it, and then cover the fruit with brandy. xt of the Between the top and cover of the pot, put a piece of patit : double cap-paper. Set the pot into a saucepan of water a ball till the brandy be as hot as you can possibly bear to put come your finger in, but it must not boil. Put the fruit into a tire and jar, and pour the brandy on it. When cold, put a blad- pillestes der over, and tie it down tight. . To dry Apricots in half. Pare thin and halve four pounds of apricots, weighing hola, them after; put them in a dish; strew among them three pounds of sugar in the finest powder. When it shole on melts, set the fruit over a stove to do very gently; as each piece becomes tender, take it out, and put it into a boite China bowl. When all are done, and the boiling heat a little abated, pour the syrup over them. In a day or To kee two remove the syrup, leaving only a little in each half. When or In a day or two more turn them, and so continue daily with till quite dry, in the sun or a warm place. Keep in partaight boxes with layers of paper.' Apricot Jam. Divide fine apricots that have become yellow, but are not over-ripe; lay the hollow part uppermost on China Norte dishes, and strew over twelve ounces of sifted sugar to ne every pound of fruit. Let it lie until it becomes moist; then boil it twenty minutes, stirring it well. Blanch the fuit kernels, and boil with the jam. To preserve Oranges or Lemons in Jelly. lorowe Cut a hole in the stalk part, the size of a shilling, and leader with a blunt small knife scrape out the pulp quite clear, in de bits cu PRESERVES. 305 without cutting the rind. Tie each separately in muslin, and lay them in spring-water two days, changing twice a day: in the last boil them tender on a slow fire. Ob- serve that there is enough at first to allow for wasting, as they must be covered to the last. To every pound of fruit, weigh two pounds of double-refined sugar, and one pint of water; boil the two latter together with the juice of the orange to a syrup, and clarify it, skim well, and let it stand to be cold ; then boil the fruit in the syrup half an hour: if not clear, do this daily till they are done. Pare and core some green pippins, and boil in water, till it tastes strong of them; do not break them, only gently press them with the back of a spoon; strain the water through a jelly-bag till quite clear; then to every pint put a pound of double-refined sugar, the peel and juice of a lemon, and boil to a strong syrup. Drain off the syrup from the fruit, and turning each orange with the hole upwards in the jar, pour the apple jelly over it. The bits cut out must go through the same process with the fruit. Cover with brandy-paper. To keep Oranges or Lemons for Puddings, &c. When you squeeze the fruit, throw the outside in water, without the pulp; let them remain in the same a fortnight, adding no more; boil them therein till tender, strain it from them, and when they are tolerably dry, throw them into any jar of candy you may have re- maining from old sweetmeats; or if you have none, boil a small quantity of syrup of common loaf-sugar and water, and put over them; in a week or ten days boil them 'gently in it till they look clear, and that they may be covered with it in the jar. You may cut each half of the fruit in two, and they will occupy small space. To preserve Citrons. Throw them into water overnight; boil until so tender that you can run a straw through them. Cut them in half; remove the pulp, but do not touch the X 306 DOMESTIC COOKERY. - 2 with o rind : lay them in a China bowl for two or three days, covered with double-refined sugar (a pound to each citron of a moderate size). Boil the sugar, fruit, and two or three spoonsful of water together for a quarter of Birth an hour. Two days after, pour the syrup off, and boil it with one pound of sugar : skim, and pour it boiling and hot upon the citrons. If the syrup be not rich enough, the boiling must be repeated. Soak twelve races of white ginger in water three days, scrape them well, and boil them in a little thin syrup. When the preserving syrup is boiled the last time, add the ginger to the fruit. When cold, cover with paper and bladder. To preserve Strawberries whole. Take equal weights of the fruit and double-refined let the sugar; lay the former in a large dish, and sprinkle half be the mos the sugar in fine powder, over; give a gentle shake to learn the dish, that the sugar may touch the under side of the late fine fruit. Next day make a thin syrup with the remainder anderen of the sugar, and, instead of water, allow one pint of the po red currant juice to every pound of strawberries; in illis this simmer them until sufficiently jellied. Choose the best largest scarlets, or others, when not dead ripe. In con either of the above ways, they eat well served in thin them cream, in glasses. To preserve Strawberries in Wine. Put a quantity of the finest large strawberries into a cut gooseberry-bottle, and strew in three large spoonsful of fine sugar; fill up with Madeira wine, or fine sherry. Weich, To dry Cherries with Sugar. serving-pan, with two pounds of loaf-sugar pounded and strewed among them; simmer till they begin to shrivel; then strain them from the juice ; lay them on a hot hearth, or in an oven, when either is cool enough to dry without baking them. The same syrup will do another six pounds of fruit. To ere Hound of . He jar- · PRESERVES. 309 Apple Jelly for preserving Fruits. Let apples be pared, quartered, and cored; put them into a stewpan, with as much water as will cover them; boil as fast as possible; when the fruit is all in a mash, Create add a quart of water; boil half an hour more, and run such through a jelly-bag. Mb If in summer, codlins are best ; in September, golden p fint rennets, or winter-pippins, Red Apples in Jelly. lite Pare and core some well-shaped apples; pippins or is golden rennets if you have them, but others will do; throw them into water as you do them; put them into a preserving-pan, and with as little water as will only half cover them; let them coddle, and when the lower side is done, turn them. Observe that they do not lie too of the close when first put in. Mix some pounded cochineal v borbe with the water, and boil with the fruit. When suf- chan ficiently done, take them out on the dish they are to be inter served in, the stalk downwards. Take the water, and thenes make a rich jelly of it with loaf-sugar, boiling the thin rind and juice of a lemon. When come to a jelly, let is it grow cold, and put it on and among the apples; cut the peel of the lemon in narrow strips, and put across Folloin the eye of the apple. : HOE Observe that the colour be fine from the first, or the verkfruit will not afterwards gain it; and use as little of the 1,215 cochineal as will serve, leet the syrup taste bitter. Dried Apples. Put them in a cool oven six or seven times, and flatten them by degrees, and gently, when soft enough to bear it. If the oven be too hot, they will waste; and at first City it should be very cool. Si The biffin, the minshul crab, or any tart apples, are the sorts for drying. : To preserve Siberian Crab Apples, Boil a pint of water and a pound and a half of refined > PRESERVES. ? 311 water as directed in page 298; then add the fruit; simmer gently till clear, then break it, and in a few minutes put the jam into small pots. Gooseberry Hops. LAPTE Of the largest green walnut kind, take and cut the bud end in four quarters, leaving the stalk end whole ; whilst pick out the seeds, and with a strong needle and thread fasten five or six together, by running the thread through the bottoms till they are of the size of a hop. Lay vine-leaves at the bottom of a tin preserving-pan, cover them with the hops, then a layer of leaves, and so on; o lay a good many on the top, then fill the pan with water. 1.1 Stop it so close down that no steam can get out, set it by a slow fire till scalding-hot, then take it off till cold, and so do till, on opening while cold, the gooseberries gocikle are of a good green. Then drain them on sieves, and midal make a thin syrup of a pound of sugar to a pint of water; - as leuk boil and skim it well: when half cold, put in the fruit : Am Günext day give it one boil; do this thrice ; if the hops to la are to be dried, which way they eat best and look well, munetist they may be set to dry in a week: but if to be kept wet, will be list make a syrup in the above proportions, adding a slice of for tre ginger in boiling: when skimmed and clear, give the if the gooseberries one boil, and when cold pour it over them. Jones If the first syrup be found too sour, a little sugаr may be added and boiled in it, before the hops that are for drying have their last boil. The extra syrup will serve for pies, or go towards de oto other sweetmeats. Raspberry Jam, plan - Weigh equal quantities of fruit and sugar; put the * former in a preserving-pan, boil and break it, stir con- stantly, and let it boil very quickly. When most of the juice is wasted, add the sugar, and simmer half an hour, This way the jam is greatly superior in colour and fla- vour to that which is made by putting the sugar in at first. Another way. Put the fruit in a jar in a kettle of water, or on a hot 312 DOMESTIC COOKERY. hearth, till the juice will run from it; then take away a quarter of a pint from every pound of fruit: boil and bruise it half an hour, then put in the weight of the fruit in sugar, and adding the same quantity of currant-juice, Reron a. boil it to a strong jelly. The raspberry juice will serve to put into brandy, or det the may be boiled with its weight in sugar for making the lit jelly for raspberry ice, or cream. ben be a candy: is thout a To preserve Cucumbers. . Choose the greenest and most perfect green turk cu. ftas bed cumbers, and cut them in pieces, and some small ones of matter the same sort to preserve whole. Put them in brine in a very a jar, with a cabbage-leaf or two over them. Then The simmer them over the fire in water with a little salt in de kernels it. Take out the seeds, and put them into cold water and boi two or three days, to soak out the salt. Make a syrup at has dor of a pound of refined sugar and a half-pint of spring. water; boil and skim it: then put in the thin rind of a lemon, and an ounce of white ginger from which the sea six ? outside has been scraped. When the syrup is tolerably sie lie sa thick, take it off; let it grow cold, and put the cucum- bers, nicely wiped, into it. Boil them up; and repeat : why the boiling every three days for about a fortnight. um. half the 21, and To preserve Greengages. Choose the largest when they begin to soften ; split bara them without paring, and stew a part of the sugar which you have previously weighed" an equal quantity of. Blanch the kernels with a small sharp knife. Next wie day pour the syrup from the fruit, and boil it with the other sugar, six or eight minutes, very gently: skim, and add the plums and kernels. Simmer till clear, taking off any skum that rises; put the fruit singly into small pots, and pour the syrup and kernels to it. If Par you would candy it do not add the syrup, but observera ihe directions that will be given for candying fruit: ni some may be done each way. · PRESERVES. 313 Inf ๕ Damson Cheese. Bake or boil the fruit in a stone jar in a saucepan of water, or on a hot hearth. Pour off some of the juice, bile. and to every two pounds of fruit weigh half a pound of sugar. Set the fruit over a fire in a pan, let it boil quickly till it begin to look dry; take out the stones, and add the sugar, stir it well in, and simmer two hours slowly, then boil it quickly half an hour, till the sides of the pan candy: pour the jam then into potting-pans or dishes about an inch thick, so that it may cut firm. If the skins be disliked, then the juice is not to be taken out; but after the first process, the fruit is to be pulped See through a very coarse sieve with the juice, and managed mbas above. The stones are to be cracked, or some of them, and the kernels boiled in the jam. All the juice may be LED left in, and boiled to evaporate, but do not add the sugar ho ho. until it has done so. The above looks well in shapes. Mussel-plum Cheese. Ein 73 Weigh six pounds of the fruit, bake it in a stone jar, m . remove the stones, and take out the kernels, to put in. Disha Pcur half the juice on two pounds and a half of good the Lisbon : when melted, and simmered a few minutes, - skim it, and add the fruit. Keep it doing very gently mich till the juice is much evaporated, taking care to stir it constantly lest it burn. Pour it into small moulds, patty-par:s, or saucers. The remaining juice may serve to colour cream, or be added to a pie. Biscuits of Fruit. pret To the pulp of any scalded fruit put an equal weight El. of sugar sifted, beat it two hours, then put it into little white paper forms, dry in a cool oven, turn the next day, and in two or three days box them. Quince Marmalade. Pare and quarter quinces, weigh an equal quantity of K sugar; to four pounds of the latter put a quart of water, boil and skim, and have it ready against four pounds of 1:0, 314 DOMESTIC COOKERY. quinces are tolerably tender by the following mode: lay we them in a stone jar, with a tea-cup of water at the bot- tom, and pack them with a little sugar, strewed between; cover the jar close, and set it on a stove or cool oven, and let them soften till the colour become red : then pour the fruit-syrup and a quart of quince-juice into a preserving-pan, and boil altogether till the marmalade lit inte be completed, breaking the lumps of fruit with the pre- serving-ladle. This fruit is so hard, that if it be not done as above, it requires a great deal of time. Stewing quinces in a jar, and then squeezing them through a cheese-cloth, is the best method of obtaining the juice to add as above; dip the cloth in boiling water first and wring it. . • To preserve whole or half Quinces. ' Into two quarts of boiling water put a quantity of the fairest golden pippins, 'in slices not very thin, and not the pared, but wiped clear. Boil them very quick, close covered, till the water becomes a thick jelly; then scald the quinces. To every pint of pippin-jelly put a pound of the finest sugar; boil it, and skim it clear. Put those quinces that are to be done whole into the syrup atau once, and let it boil very fast; and those that are to be in halves by themselves; skim it, and when the fruit is a me clear, put some of the syrup into a glass to try whether it jellies, before taking off the fire. The quantity of quinces is to be a pound to a pound of sugar, and a pound of jelly already boiled with the sugar. Excellent Sweetmeats from Tarts when Fruit is plentiful. Divide two pounds of apricots when just ripe, and take out and break the stones : put the kernels without their skins to the fruit ; add to it three pounds of green- gage plums, and two pounds and a half of lump-sugar; simmer until the fruit be a clear jam. The sugar should be broken in large pieces, and just dipped in water, and added to the fruit over a slow fire. Observe that it does PRESERVES. 315 lowing are not boil, and skim it well. If the sugar be clarified, it water te will make the jam better. Put it into small pots, in which all sweetmeats keep strepel lehet tore or Bide best. vecome raz y que si . Almack. in the many Put into a pan four dozen split plums, two dozen suit fil apples, and two dozen pears, pared thin, and cored. Boil them without water. When well blended together, done as the and the stones taken out, stir in three pounds of sugar, and boil them an hour. Put it into shallow pans or squeezigt soup-plates, and dry in the sun or a cool oven. od of other Magnum Bonum Plums : excellent as a Sweetmeat or in boliday in Tarts, though very bad to eat raw. Prick them with a needle to prevent bursting, simmer them very gently in a thin syrup, put them in a China bowl, and when cold pour it over. Let them lie three days; then make a syrup of three pounds of sugar to Fler five of fruit, with no more water than hangs to large lumps of the sugar dipped quickly, and instantly brought por out. Boil the plums in this fresh syrup, after draining spore the first from them. Do them very gently till they are clear, and the syrup adheres to them. Put them one by the young one into small one into small pots, and pour the liquor over. Those you may like to dry, keep a little of the syrup for, longer in the 'pan, and boil it quickly; then give the fruit one warm more, drain, and put them to dry on plates in a cool oven. These plums are apt to ferment, if not boiled in two syrups; the former will sweeten pies, but will have too much acid to keep. You may reserve part * of it, and add a little sugar, to do those that are to dry; for they will not require to be so sweet as if kept wet, and will eat very nicely if only boiled as much as those. Do not break them. One parcel may be done after another, and save much sugar. Candied Angelica. While the stalks are tender, cut them in lengths of three or four inches. Cover close, and boil with very er. Persone 316 DOMESTIC COOKERY. little water. Peel them, and boil again till green; then me dry them with a cloth. Put a pound of sugar to a pounder of the stalks in an earthen pan. Let it stand covered two days, and then boil the angelica till clear and green, and put it into a colander to drain. Strew as much pounded sugar over as will adhere to it, and let it dry, but not become hard, in a slack oven. To keep Lemon-juice. Buy the fruit when cheap, keep it in a cool place two or three days; if too unripe to squeeze readily, cut the peel off some, and roll them under your hand to make it me them part with the juice more readily; others you may leave unpared for grating, when the pulp shall be taken derer out and dried. Squeeze the juice into a China basin; then strain it through some muslin which will not permit the least pulp to pass. Have ready lialf and quarter ounce phials, perfectly dry; fill them with the juice so near the top as only to admit half a spoonful of sweet to; oil into each ; or a little more, if for larger bottles. Cork is sti the bottles, and set them upright in a cool place. When you want lemon-juice, open such a sized bottle of as you shall use in two or three days, wind some clean Ng a cotton round a skewer, and dipping it in, the oil will be attracted; and when all shall be removed, the juice will be as fine as when first bottled. Hang the peels up to dry, then keep them from the dust. CHEESE, ANCHOVY TOAST, EGGS, &c. Stewed Cheese. Grate two ounces of cheese, put it into a basin, and mix with it a small tea-cup of cream, and an egg beaten and strained. Put into a small saucepan an ounce of butter, or less if the cheese be very fat; let it melt; then stir in the other ingredients, and boil until well incorpo rated. Serve hot, either a little browned or not. Potted Cheese. . Scrape and pound four ounces of Cheshire cheese wilk cheese, &c. 317 Il clear als 0. 6 mil este with thejo in til me one ounce and a half of fine butter, a tea-spoonful of of sprinne white sugar, a small bit of pounded mace, and a glass of ti sento white wine. Press it into a potting-pot. Des Fondis. . Boil half a pint of milk, one ounce of butter, and a 1 19 am . i 'little bit of salt; then by degrees mix the liquor with a spoonful of flour, and stir it over the fire five minutes. Take it off, and mix it with half a pound of grated miley cheese, the yolks of eight eggs and whites of two, well menika beaten. When perfectly incorporated, add to it half a wthamits pint of cream, and the whites of six eggs, beaten to a when us froth. The batter should be as thick as cream. Make mahalliert little paper trays, fill them three parts, and bake them s photos in a very slow oven eighteen minutes. Fondue. bal at Grate four ounces of Parmesan cheese, beat it in a mortar to a paste; then add a piece of butter, and beat pontu it well: stir in the yolks of six eggs and a gill of cream. mes bottes. When the whole is perfectly mixed, add slowly the al place whites of the above eggs beaten till the moment of E3 823 mixing, and four ounces of fine-sifted sugar. The dishi and chat into which it is put should be of silver or block tin; and the ou be very deep, to allow for rising. Stir the mixture a few the 4 minutes after it is put into the oven. Roast Cheese, to come up after Dinner. Grate three ounces of fat Cheshire cheese, mix it with the yolks of two eggs, four ounces of grated bread, and three ounces of buiter ; beat the whole well in a mortar, with a dessert-spoonful of mustard, and a little salt and pepper. Toast some bread, cut it into proper pieces, lay the paste as above thick upon them, put them into à Dutch oven covered with a dish, till hot through, remove the dish, and let the cheese brown a little. Serve as hot as possible. Welsh Rabbit. Toast a slice of bread on both sides, and butter it; toast a slice of Gloucester cheese on one side, and lay 318 DOMESTIC COOKERY. SER that next the bread, and toast the other with a salaman der: rub mustard over, and serve very hot, and covered. Cheese Toast. Mix some fine butter, made mustard, and salt into a mass; spread it on fresh-made thin toasts, and grate or scrape Gloucester cheese upon them. ; Anchovy Toast. Bone and skin six or eight anchovies; pound them to con a mass with an ounce of fine butter till the colour is equal, and then spread it on toast or rusks. Another way. Cut thin slices of bread into any form, and fry them in clarified butter, Wash three anchovies split, pound them in a mortar with some fresh butter, rub them through a hair sieve, and spread on the toast when cold. Then quarter and wash some anchovies, and lay them on the toast. Garnish with parsley or pickles. To poach Eggs. Set a stewpan of water on the fire; when boiling, slip an egg, previously broken into a cup, into the water; when the white looks done enough, slide an egg-slice under the egg, and lay it on toast and butter, or spinach. As soon as enough are done, serve hot. If not fresh laid, they will not poach well, and without breaking. Trim the ragged parts of the whites, and make them look round. Buttered Eggs. Beat four or five eggs, yolk and white together, put a quarter of a pound of butter in a basin, and then put that in boiling water; stir it till melted, then pour that butter and the eggs into a saucepan; keep a basin in your hand, just hold the saucepan in the other over å slow part of the fire, shaking it one way, as it begins to warm ; pour it into a basin and back, then hold it again over the fire, stirring it constantly in the saucepan, and CAKES. 319 Tik pouring it into the basin, more perfectly to mix the egg het anders and butter, until they shall be hot without boiling. - Serve on toasted bread; or in a basin, to eat with salt fish or red herrings. Scotch Eggs. Boil hard five pullets' eggs, and without removing the white, cover completely with a fine relishing forcemeat, in which let scraped ham, or chopped anchovy, bear a s poble due proportion. Fry of a beautiful yellow brown, and il du serve with a good gravy in the dish. . Cold Butter May be served in various forms:-Sent up in small pats; and is -rolled in the form of a pine, making the roughness jes silly with the handle of a silver spoon ;--done in crimping ter, Tai rollers, and curled ;-worked through a colander ;-or Jast flat scooped in shell-forms with the bowl of a tea-spoon. It ad Japa may be served in the centre or round grated beef or s grated tongue; or with anchovies, and garnished with curled parsley; or with alternate radishes, &c. ha PART X. CAKES, BREAD, &c. Observations on making and baking Cakes. Currants should be very nicely washed, dried in a cloth, and then set before the fire. If damp, they will make cakes or puddings heavy. Before they are added, a dust of dry flour should be thrown among them, and a shake given to them, which causes the thing that they are put to to be lighter. Eggs should be very long beaten, whites and yolks apart, and always strained. Sugar should be rubbed to a powder on a clean board, and sifted through a very fine hair or lawn sieve. Lemon-peel should be pared very thin, and with a little sugar beaten in a marble mortar, to a paste ; and 320 DOMESTIC COOKERY. then mixed with a little wine, or cream, so as to divide 2 easily among the other ingredients. After all the articles are put into the pan, they should be thoroughly and long beaten, as the lightness of the cake depends much on their being well incorporated. Whether black or white plum-cakes, they require less butter and eggs for having yeast, and eat equally light and rich. If the leaven be only of flour, milk and water, ka and yeast, it becomes more tough, and is less easily die lire vided, than if the butter be first put with those ingree dients, and the dough afterwards set to rise by the fire. The heat of the oven is of great importance for cakes, 16: especially those that are large. If not pretty quick, the main batter will not rise. Should you fear its catching, by her being too quick, put some paper over the cake to pre. vent its being burnt. If not long enough lighted to have a body of heat, or it is become slack, the cake will be heavy. To know when it is soaked, take a broad-bladed knife that is very bright, and plunge it into the very centre; draw it instantly out, and if the least stickiness adheres, put the cake immediately in, and shut up the oven. If the heat was sufficient to raise, but not to soak, Pub have, with great success, had fresh fuel quickly puit in, ; and kept the cakes hot until the oven was fit to finish they the soaking, and they turned out extremely well. But those who are employed ought to be particularly careful that no mistake occurs from negligence when large cance are to be baked. Bread and cakes wetted with milk eat best when new; but become stale sooner than others. Cakes kept in drawers or wooden boxes have a disa ! agreeable taste. Earthen pans and covers, or tin boscos preserve them best. . CAKES, &c. Iceing for Cakes. For a large one, beat and sift eight ounces of sugar put into a mortar, with four spoonstul Ol 322 DOMESTIC COOKERY, chopped fine, half a nutmeg, cinnamon, allspice and a few cloves, the peel of a lemon chopped as fine as pos- sible, a glass of wine, ditto of brandy, twelve yolks and whites of eggs beat separately and long, orange, citron, and lemon. Beat exceedingly well, and butter the pan. A quick oven.. A very fine Cake. Wash two pounds and a half of fresh butter in water first, and then in rose-water, beat the butter to a cream; beat twenty eggs, yolks and whites separately, half an hour each. Have ready two pounds and a half of the finest flour, well dried, and kept hot, likewise a pound and a half of sugar pounded and sifted, one ounce of spice in finest powder, three pounds of currants nicely cleaned and dry, half a pound of almonds blanched, and three-quarters of a pound of sweetmeats cut not too thin. Let all be kept by the fire, mix all the dry ingre- dients; pour the eggs strained to the butter; mix half a pint of sweet wine with a large glass of brandy, pour it to the butter and eggs, mix well, then have all the dry things put in by degrees; beat them very thoroughly; you can hardly do it too much. Having half a pound of stoned jar-raisins chopped as fine as possible, mix them carefully, so that there should be no lumps, and add a tea-cupful of orange-flower water. Beat the ingre- dients together a full hour at least. Have a hoop well buttered, or, if you have none, a tin or copper cake-pan; take a white paper, doubled and buttered, and put in the pan round the edge: if the cake batter, fill it more than three parts, for space should be allowed for rising. Bake in a quick oven. It will require three hours. Rout Drop-Cakes. · Mix two pounds of flour, one ditto butter, one ditto sugar, one ditto currants, clean and dry; then wet into a stiff paste, with two eggs, a large spoonful of orange- flower water, ditto rose-water, ditto sweet wine, ditto brandy, drop on a tin plate floured : a very short time bakes them. CAKES. 3:23 1221 Taga eterna Hisen ... Flat Cakes, that will keep long in the house good. Mix two pounds of flour, one pound of sugar, and one ounce of caraways, with four or five eggs, and a few spoonsful of water, to make a stiff paste; roll it thin, and cut it into any shape. Bake on tins lightly floured. While baking, boil a pound of sugar in a pint of water to a thin syrup; while both are hot, dip each cake into it, and put them on tins into the oven to dry for a short e time; and when the oven is cooler still, return them cole Hi there again, and let them stay four or five hours. Little white Cakes. Dry half a pound of flour, rub into it a very little one 00 nonnois pounded sugar, one ounce of butter, one egg, a few ca- raways, and as much milk and water as to make a paste; roll it thin, and cut it with the top of a canister or glass. Bake fifteen minutes on tin plates. Little short Cakes. - Rub into a pound of dry flour four ounces of butter, four ounces of white powdered sugar, one egg, and a spoonful or two of thin cream to make it into a paste. When mixed, put currants into one-half, and caraways into the rest. Cut them as before, and bake on tins. Marlborough Cakes. hang Beat eight eggs and a pound of pounded sugar three., quarters of an hour; then by degrees mix in twelve ounces of fine flour well dried; add two ounces of cara- way-seeds, and bake in soup plates, or tin pans, in a brisk oven. · Plum Cake. Mix thoroughly a quarter of a peck of fine flour, well. dried, with a pound of dry and sifted loaf-sugar, three pounds of currants washed and very dry, half a pound trening of raisins stoned and chopped, a quarter of an ounce eigen bed of mace and cloves, twenty Jamaica peppers, a grated A nutmeg, the peel of a lemon cut as fine as possible, and i balf a pound of almonds blanched and beaten with er; ni li trả Y 2 324 DOMESTIC COOKERY. orange-flower water. Melt two pounds of butter in a pint and a quarter of cream, but not hot; put to it a pint of sweet wine, a glass of brandy, the whites and yolks of twelve eggs beaten apart, and half a pint of good yest. Strain this liquid by degrees into the dry ingredients, beating them together a full hour, then butter the hoop, or pan, and bake it. As you put the batter into the hoop, or pan, throw in plenty of citron, lemon, and orange candy. If you ice the cake, take half a pound of double- refined sugar sifted, and put a little with the white of an egg, beat it well, and by degrees pour in the remainder. It must be whisked near an hour, with the addition of a little orange-flower water, but mind not to put much. When the cake is done, pour the iceing over, and return it to the oven for fifteen minutes ; but if the oven be warm, keep it near the mouth, and the door open, lest the colour be spoiled. Another. Flour dried, and currants washed and picked, four pounds; sugar pounded and sifted, one pound and a half; six orange, lemon, and citron peels, cut in slices : mix these. Beat ten eggs, yolks and whites separately: then melt. a pound and a half of butter and a pint of cream; when lukewarm, put it to half a pint of ale-yest, near half a pint of sweet wine, and the eggs; then strain the liquid to the dry ingredients, beat them well, and add of cloves, mace, cinnamon, and nutmeg, half an ounce each. Butter the pan, and put it into a quick oven. Three hours will bake it. Very good common Plum Cakes. Mix five ounces of butter in three pounds of dry flour, and five ounces of fine Lisbon sugar; add six ounces of currants, washed and dried, and some pimento, finely powdered. Put three spoonsful of yest into a Win- chester pint of new milk warmed, and mix into a light 1 NIR CAKES 325 be oltre L3 Fas od of lip 22 mb18:26 more oja dough with the above. Make it into twelve cakes, and bake on a floured tin half an hour. Little Plum Cakes to keep long. · Dry one pound of flour, and mix with six ounces of finely-pounded sugar; beat six ounces of butter to a cream, and add to three eggs, well beaten, half a pound of currants washed, and nicely dried, and the flour and sugar; beat all for some time, then dredge flour on tin plates, and drop the batter on them the size of a walnut. If properly mixed, it will be a stiff paste. Bake in a brisk oven. A good Pound Cake. Beat a pound of butter to a cream, and mix with it the whites and yolks of eight eggs beaten apart. Have ready warm by the fire, a pound of flour, and the same of sifted sugar; mix them and a few cloves, a little nut- meg and cinnamon, in fine powder together ; then by degrees work the dry ingredients into the butter and eggs. When well beaten, add a glass of wine and some caraways. It must be beaten a full hour. Butter a pan, and bake it a full hour in a quick oven. The above proportions, leaving out four ounces of the butter, and the same of sugar, make a less luscious cake, and to most tastes a more pleasant one. A cheap Seed Cake. Mix a quarter of a peck of flour with half a pound of sugar, a quarter of an ounce of allspice, and a little ginger; melt three-quarters of a pound of butter with half a pint of milk; when just warm, put to it a quarter of a pint of yest, and work up to a good dough. Let it stand before the fire a few minutes before it goes to the oven; add seeds, or currants; bake an hour and a tipas ... theo F detention UNCE half CORES Another.. 23 Mix a pound and a half of flour, and a pound of com- jo? mon lump-sugar, eight eggs beaten separately, an ounce 326 DOMESTIC COOKERY. of seeds, two spoonsful of yest, and the same of milk and water. Note.—Milk alone causes cake and bread soon to dry. : Common Bread Cake. Take the quantity of a quartern loaf from the dough, when making white bread, and knead well into it two ounces of butter, two of Lisbon sugar, and eight of cur- rants. Warm the butter in a tea-cupful of good milk. By the addition of an ounce of butter or sugar, or an egg or two, you may make the cake the better. A tea- cupful of raw cream improves it much. It is best to bake it in a pan, rather than as a loaf, the outside being less hard. 1 Queen Cakes. Mix a pound of dried flour, the same of sifted sugar, and of washed clean currants. Wash a pound of butter in rose-water, beat it well, then mix with it eight eggs, yolks and whites beaten separately, and put in the dry ingredients by degrees; beat the whole an hour; butter little tins, teacups, or saucers, and bake the batter in, filling only half. Sift a little fine sugar over just as you put into the oven. . Another way. Beat eight ounces of butter, and mix with two well- da beaten eggs, strained ; mix eight ounces of dried flour, and the same of lump sugar, and the grated rind of a lemon; then add the whole together, and beat full half an hour with a silver spoon. Butter small pattypans, half fill, and bake twenty minutes in a quick oven. Swiss Cake. Blanch and pound six ounces of sweet, and two of bitter almonds, adding by degrees six ounces of lump sugar, and then the yolks of seven and the whites of five fresh eggs, beaten separately, and to the last moment, with a spoonful of rose-water; when well incorporated, put in the whole of another egg, with a spoonful more of rose-water, and beat the cake ten minutes. CAKES. * 327 3 Bake it in a large tart-dish, well buttered, with an iron plate over, on which place some hot wood embers; but though the heat above must exceed that below, be careful not to make the cake black. Three-quarters of an hour in a moderate oven will be sufficient, and the iron plate must be removed exactly ja in fifteen minutes before taking the dish out of the oven. Egid It is excellent, hot or cold. Swiss Afternoon Cakes. Mix four ounces of fine flour, two ounces of sifted tisks. sugar, the grated peel of a lemon, and half a pound of tidak butter, to a paste, with the white of an egg, and a suf- ficient quantity of milk. Roll it thin, cut into biscuits, and brush them over with the yolk of an egg, over which sift fine sugar: bake them on tins. Spanish Cake. Put twelve eggs, cleared of the trails, into a large cho- colate-pot, and mill them to a froth. Mix by degrees three-quarters of a pound of double-refined sugar, one pound of flour dried, and half a pound of almonds beaten to a paste with orange-flower water; to which add four spoonsful of rose-water, a glass of mountain wine, and half an ounce of pounded cinnamon. When all the in- gredients are in the pot, mill them three-quarters of an hour. Butter a pan, and bake in a slow oven. - Portugal Cakes. periya Mix a pound of fine dried flour, with the same of sifted loaf sugar: rub into it a pound of fresh butter till it resembles crumbled bread. Then add two spoonsful of rose-water, two of white wine, and ten eggs; whisk it well, and add eight ounces of currants. Butter small tin pans, and half fill. Shrewsbury Cakes. Sift one pound of sugar, some pounded cinnamon, and a nutmeg grated, into three pounds of flour, the finest sort; add a little rose-water to three eggs, well just a mom i mali * 328 DOMESTIC COOKERY. beaten, and mix these with the flour, &c. ; then pour into it as much butter melted as will make it a good thickness to roll out. Mould it well, and roll thin, and cut it into such shapes as you like. Tunbridge Cakes. Rub six ounces of butter quite fine into a pound of four, then mix six ounces of sugar, beat and strain two eggs, and make with the above into a paste. Roll it very thin and cut with the top of a glass ; prick them with a fork, and cover with caraways, or wash with the white of an egg, and dust a little white sugar over. Rice Cake. Mix ten ounces of ground rice, three ounces of flour, eight ounces of pounded sugar; then sift by degrees into eight yolks and six whites of eggs, and the peel of a lemon shred so fine that it is quite mashed; mix the whole well in a tin stewpan over a very slow fire with a whisk, then put it immediately into the oven in the same, and bake forty minutes. Another. Beat twelve yolks and six whites of eggs with the peels of two lemons grated. Mix one pound of flour of Mixa rice, eight ounces of flour, and one pound of sugar Nai pounded and sifted; then beat it well with the eggs by degrees, for an hour, with a wooden spoon. Butter a pan well, and put it in at the oven-mouth. A gentle oven will bake it in an hour and a half. Water Cakes. Dry three pounds of fine flour, and rub into it one pound of sugar sifted, one pound of butter, and one ounce of caraway-seed. Make it into a paste with three-quarters of a pint of boiling new milk, roll very thin, and cut into the size you choose; punch full of holes, and bake on tin plates in a cool oven. Santher CAKES. 329 . c.; har it ibi and Sponge Cakes. Weigh ten eggs, and their weight in very fine sugar, and that of six in flour; beat the yolks with the flour, and the whites alone; to a very stiff broth; then by de- grees mix the whites and the flour with the other ingre- dients, and beat them well half an hour. Bake in a quick oven an hour. Another, without Butter. Dry one pound of flour, and one and a quarter of mit sugar; beat seven eggs, yolks and whites apart; grate a lemon, and, with a spoonful of brandy, beat the whole Got together with your hand for an hour. Bake in a buttered pan, in a quick oven. Sweetmeats may be added, if approved. Tea Cakes. Rub fine four ounces of butter into eight ounces of e pelo flour; mix eight ounces of currants, and six of fine Lisbon sugar, two yolks and one white of eggs, and a spoonful of brandy. Roll the paste the thickness of an. Oliver biscuit, and cut with a wine-glass. You may beat the other white, and wash over them; and either dust sugar, or not, as you like. Benton Tea Cakes. Mix a paste of flour, a little bit of butter, and milk; roll as thin as possible, and bake on a back-stone over the fire, or on a hot hearth. Another sort, as Biscuits. Rub into a pound of flour six ounces of butter, and all three large spoonsful of yest, and make into a paste, with a sufficient quantity of new milk; make into bis- cuits, and prick them with a clean fork. Another sort. Melt six or seven ounces of butter, with a sufficiency of new milk warmed to make seven pounds of flour into a stiff paste ; roll thin, and make into biscuits. 330 DOMESTIC COOKERY. A Biscuit Cake. • One pound of flour, five eggs well beaten and strained, eight ounces of sugar, a little rose or orange-flower water; beat the whole thoroughly, and bake one hour. · Macaroons. Blanch four ounces of almonds, and pound with four spoonsful of orange-flower water; whisk the whites of four eggs to a froth, then mix it, and a pound of sugar, sifted, with the almonds, to a paste; and laying a sheet of wafer-paper on a tin, put it on in different little cakes, the shape of macaroons. Wafers. Dry the flour well which you intend to use, mix a little pounded sugar and finelv-pounded mace with it; then make it into a thick batter with cream : butter the wafer-irons; let them be hot; put a tea-spoonful of the batter into them, so bake them carefully, and roll them off the iron with a stick. Crack-nuts. Mix eight ounces of flour, and eight ounces of sugar; melt four ounces of butter in two spoonsful of raisin wine: then, with four eggs beaten and strained, make into a paste; add caraways, roll out as thin as paper, cut with the top of a glass, wash with the white of an egg, and dust sugar over. Cracknels. Mix with a quart of flour half a nutmeg grated, the yolks of four eggs beaten, with four spoonsful of rose- water, into a stiff paste, with cold water ; then roll in a pound of butter, and make them into a cracknel-shape; put them into a kettle of boiling water, and boil them till they swim, then take out, and put them into cold water; when hardened, lay them out to dry, and bake them on țin plates. - CAKES, ETC. CAN 331 ace v Kringles. Beat well the yolks of eight and whites of two eggs, and mix with four ounces of butter just warmed, and with this knead a pound of flour and four ounces of sugar to a paste. Roll into thick biscuits ; prick them, and bake on tin plates. und ma A good plain Bun, that may be eaten with or without . toasting and butter. und die Rub four ounces of butter into two pounds of flour, aying as four ounces of sugar, a nutmeg, or not, as you like, $ 1.13 a few Jamaica peppers ; a dessert-spoonful of caraways; put a spoonful or two of cream into a cup of yest, and as much good milk as will make the above into a light paste. Set it to rise by a fire till the oven be ready. They will quickly bake on tins. Richer Buns. confult Mix one pound and a half of dried flour with half a od plet pound of sugar; melt a pound and two ounces of butter in a little warm water; add six spoonsful of rose-water. and knead the above into a light dough, with half a pint of yest; then mix five ounces of caraway-comfits in, olo and put some on them. OF ME Madeira Buns, Beat eight ounces of butter to a cream, to which add two eggs long beaten. Have ready fourteen ounces of flour, six ounces of lump-sugar sifted, half a nutmeg, a tea-spoonful of sifted ginger, and a large spoonful of caraway-seeds, and, after mixing, work them well into the butter; beat it half an hour; then add a large wine glass of sherry. Bake in tin pattypans, in a moderately quick oven. Gingerbread. Mix with two pounds of flour half a pound of treacle, three-quarters of an ounce of caraways, one ounce of ginger finely sifted, and eight ounces of butter. Roll the paste into what form you please, and bake be & BREAD. 333 3 QUARTIER the some more flour to make it a little stiffer, but not stiff. Work it well, and divide it into small loaves, or cakes, cardigheter about five or six inches wide, and flatten them. When baked, and cold, slice them the thickness of rusks, and put them in the oven to brown a little. Note.-The cakes, when first baked, eat deliciously e been buttered for tea; or, with caraways, to eat cold. To make Yest." Thicken two quarts of water with fine flour, about three, spoonsful; boil half an hour, sweeten with near half a pound of brown sugar: when near cold, put into ed inberg it four spoonsful of fresh yest in a jug, shake it well together, and let it stand one day to ferment near the fire, without being covered. There will be a thin liquor on the top, which must be poured off ; shake the remain- der, and cork it up for use. Take always four spoonsful of the old to ferment the next quantity, keeping it always in succession. miot A half-peck loaf will require about a gill. Another way. fois Boil one pound of potatoes to a mash; when half cold, add a cupful of yest, and mix it well. It will be ready for use in two or three hours, and Lamine keeps well. Use double the quantity of this to what you do of beer-yest. mit To take off the bitter of yest, put bran into a sieve, and pour it through, having first mixed a little warm water with it. BREAD. Let flour be kept four or five weeks before it is begun to bake with. Put half a bushel of good flour into a trough or kneading-tub; mix with it between four and five quarts of warm water, and a pint and a half of good yest: put it into the flour, and stir it well with your hands till it becomes tough. Let it rise about an hour and twenty minutes, or less if it rises fast; then, before e of per na ufar months 334 DOMESTIC COOKERY. it falls, add four quarts more of warm water, and half a 6 pound of salt; work it well and cover it with a cloth. Put the fire then into the oven; and by the time it is u warm enough, the dough will be ready. Make the loaves ** about five pounds each ; sweep out the oven very clean and quick, and put in the bread; shut it up close, and two hours and a half will bake it. In summer the water should be milk-warm, in winter a little more, and dep in frosty weather as hot as you can well bear your hand buton in, but not scalding, or the whole will be spoiled. If su baked in tins, the crust will be very nice. The oven should be round, not long; the roof from star twenty to twenty-four inches high, the mouth small, and can the door of iron to shut close. This construction will N save firing and time, and bake better than long and high-risto roofed ovens. Rolls, muffins, or any sort of bread, may be made to taste new when two or three days old, by dipping them uncut into water, and baking afresh or toasting. American Flour Requires almost twice as much water to make it into the bread as is used for English flour, and therefore it is more profitable; for a stone of the American, which weighs fourteen pounds, will make twenty-one pounds and a half of bread ; but the best sort of English flour produces only eighteen pounds and a half. : The Rev. Mr. Haggets Economical Bread. Only the coarse flake bran to be removed from the four; of this take five pounds, and boil it in' rather more than four gallons of water, so that when per- three fectly smooth, you may have three gallons and three we sa quarts of bran-water clear. With this knead fifty-six pounds of the flour, adding salt and yest in the same way and proportions as for other bread. When ready to bake, divide it into loaves, and bake them two hours and a half. BREAD. 337 ਮੈਨ 0924 beaten with two spoonsful of yest, and about a pint of milk. Knead the dough well, and set it to rise before rega, the fire. Make twelve rolls, butter tin plates, and set meres them before the fire to rise, till they become of a proper and tessize; then bake half an hour. Potato Rolls. in Brie Boil three pounds of potatoes, bruise and work them mbris: with two ounces of butter, and as much milk as will Fabian make them pass through a colander. Take half or dili three-quarters of a pint of yest, and half a pint of din w warm water, mix with the potatoes, then pour the whole rebelno upon five pounds of flour, and add some salt. Knead it E, ander well : if not of a proper consistence, put a little more tri milk and water warm; let it stand before the fire an hour iants to rise; work it well, and make into rolls. Bake about half an hour in an oven not quite so hot as for bread. They eat well toasted and buttered. Muffins. 71 6. Mix two pounds of flour with two eggs, two ounces 12,5 mg of butter melted in a pint of milk, and four or five relis spoonsful of yest; beat it thoroughly, and set it to rise two or three hours. Bake on a hot hearth, in fat cakes. Els When done on one side, turn them. Ba? Note.-Muffins, rolls, or bread, if stale, may be made 211 to taste new, by dipping in cold water; and toasting, or heating in an oven, or Dutch oven, till the outside be :of c1 crisp. Yorkshire Cakes. Take two pounds of flour, and mix with it four ounces of butter melted in a pint of good milk, three spoonsful of yeast, and two eggs; beat all well together, and let it rise; then knead it, and make into cakes: let them rise on tins before you bake, which do in a slow oven. _Another sort is made as above, leaving out the butter. The first sort is shorter, the last lighter. Hard Biscuits. Warm two ounces of butter in as much skimmed 338 DOMESTIC COOKERY. milk as will make a pound of flour into a very stiff paste, beat it with a rolling-pin, and work it very smooth. Roll it thin, and cut it into round biscuits: prick them full of holes with a fork. About six minutes will bake them. Plain and very Crisp Biscuits. Make a pound of flour, the yolk of an egg, and some milk, into a very stiff paste; beat it well, and knead till quite smooth : roll very thin, and cut into biscuits, Bake them in a slow oven till quite dry and crisp. Oliver's Biscuits. Mix a large spoonful of yest in two spoonsful of new milk put into a pound and a half of flour, and let it rise half an hour. Melt two ounces of butter and half an ounce of white sugar in as much milk as shall make the flour into a dough. Roll it out thin, cut into biscuits, prick it well, and bake in a middling hot oven. ॥੧॥ abere was of tisch But d * Tun a the be 4 it sta ko Mar se bav PART XI. the fi HOME-BREWERY, WINES, &c. To brew very fine Welsh Ale. Pour forty-two gallons of water hot, but not quite boil- feat way ing, on eight bushels of malt; cover and let it standbeerd three hours. In the mean time infuse four pounds of be able hops in a little hot water, and put the water and hops terteni into the tub, and run the wort upon them, and boil them the one together three hours. Strain off the hops, and keep for at for. the small beer. Let the wort stand in a high tub till diter the cool enough to receive the yest, of which put two quarts dead a of ale, or, if you cannot get it, of small-beer yest. Mis ofte it thoroughly and often. When the wort has done then working, the second or third day, the yest will rather be that sink than rise in the middle : remove it then, and tun When's U HOME-BREWERY. 339 per is the ale; as it works out pour a quart in at a time, and per gently, to prevent the fermentation from continuing too 83 long, which weakens the liquor. Put a bit of paper over pode tedx the bunghole two or three days before stopping up. Strong Beer or Ale. the Twelve bushels of malt to the hogshead for beer (or we are fourteen if you wish it of a very good body), eight for and bei ale; for either, pour the whole quantity of water hot, into this but not boiling, on at once, and let it infuse three hours i crise, close-covered; mash it in the first half hour, and let it stand the remainder of the time. Run it on the hops previously infused in water; for strong beer, three- kristid et quarters of a pound to a bushel ; if for ale, half a pound. und bei Boil them with the wort two hours from the time it and let begins to boil. Cool a pailful to add two quarts of yest plaka to, which will prepare it for putting to the rest when anto is ready next day; but if possible put together the same 31. night. Tun as usual. Cover the bunghole with paper , when the beer has done working; and when it is to be stopped, have ready a pound and a half of hops dried before the fire, put them into the bunghole, and fasten it up. Let it stand twelve months in casks, and twelve in bottles, before it be drunk. It will keep, and be very fine, eight or ten years. It should be brewed the begin- ning of March. Hos Great care must be taken that the bottles are perfectly prepared, and that the corks are of the best sort. The ale will be ready in three or four months; and, if Ex the vent-peg be never removed, it will have spirit and strength to the very last. Allow two gallons of water at first for waste. After the beer or ale is run from the grains, pour a hogshead and a half to the twelve bushels, and a hogs- head of water if eight were brewed; mash, and let stand, and then boil, &c. Use some of the hops for this table- beer that were boiled for the strong. When thunder or hot weather causes beer to turn sour z 2 340 DOMESTIC COOKERY. a tea-spoonful, or more, if required, of salt of wormwood put into the jug will rectify it. Let it be drawn just before it is drunk, or it will taste flat. Excellent Table Beer. On three bushels of malt pour of hot water the third of the quantity you are to use, which is to be thirty-nine gallons : cover it warm half an hour, then mash, and let it stand two hours and a half more, then set it to drain. When dry, add half the remaining water, mash, and let it stand half an hour, run that into another tub, and pour the rest of the water on the malt, stir it well, and cover it, letting it infuse a full hour. Run that off, and mix all together. A pound and a half of hops should be infused in water, as in the former receipt, and be put into the en tub for the first running. Boil the hops with the wort an hour from the time it one first boils. Strain off and cool. If the whole be not cool enough that day to add to the yest, a pail or two of ube wort may be prepared, and a quart of yest put to it over- night. Before tunning, all the wort should be added together, and thoroughly mixed with the ladepail. When the wort ceases to work, put a bit of paper on the bunghole for three days, when it may safely be fas- tened close. In three or four weeks the beer will be fit for drinking. Note. Servants should be directed to put a cork into every barrel as soon as the cork is taken out, and to live fasten in the vent-peg, the air causing casks to become musty. : To refine Beer, Ale, Wine, or Cyder. Put two ounces of isinglass-shavings to soak in a quart of the liquor that you want to clear, beat it with a whisk every day till dissolved. Draw off a third part of the cask, and mix the above with it; likewise a quarter of an ounce of pearl-ashes, one ounce of salt of tartar calcined, and one ounce of burnt alum powdered. "Stir it well, then return the liquor into the cask, and stir it 342 DOMESTIC COOKERY. they would answer the purpose of foreign wines for health, and cause a very considerable reduction in the expenditure. A rich and pleasant Wiñe. Take new cyder from the press, mix it with as much * honey as will support an egg, boil gently fifteen minutes, but not in an iron, brass, or copper pot. Skim it well: when cool, let it be tunned, but do not quite fill. In March following bottle it, and it will be fit to drink in six weeks, but will be less sweet if kept longer in the cask. You will have a rich and strong wine, and it will keep well. This will serve for any culinary purposes which sack or sweet wine is directed for. Honey is a fine ingredient to assist and render pala- orele table new crabbed austere cyder. Raspberry Wine To every quart of well-picked raspberries put a quarter of water ; bruise, and let them stand two days; strain off the liquor, and to every gallon put three pounds of lump-sugar; when dissolved, put the liquor in a barrel, and when fine, which will be in about two months, bottle it, and to each bottle put a spoonful of brandy, or a glass of wine. i Raspberry or Currant Wine. To every three pints of fruit, carefully cleared from mouldy or bad, put one quart of water; bruise the former. In twenty-four hours strain the liquor, and put to every quart a pound of sugar, of good middling quality of Lis- bon. If for white currants, use lump-sugar. It is best to put the fruit, &c., in a large pan; and when in three or four days the scum rises, take that off before the liquor be put into the barrel. Those who make from their own gardens may not have sufficiency to fill the barrel at once: the wine will not be hurt if made in the pan, in the above pro- portions, and added as the fruit ripens, and can be WINES. 343 F gathered in dry weather. Keep an account of what is put in each time. Another way. Put five quarts of currants and a pint of raspberries to every two gallons of water; let them soak a night; then squeeze and break them well. Next day rub them well on a fine wire-sieve, till all the juice is obtained, washing the skins again with some of the water; then to every gallon put four pounds of very good Lisbon sugar, but not white, which is often adulterated; turn it immediately, and lay the bung lightly on. Do not use any thing to work it. In two or three days put a bot- tle of brandy to every four gallons; bung it close, but leave the peg out at top a few days; keep it three years, and it will be a very fine agreeable wine; four years would make it still better. Black Currant Wine, very fine. To every three quarts of juice, put the same of water unboiled ; and to every three quarts of the liquor, add three pounds of very pure moist sugar. Put it into a cask, reserving a little for filling up. Put the cask in a warm dry room, and the liquor will ferment of itself. Skim off the refuse, when the fermentation shall be over, and fill up with the reserved liquor.. When it has ceased working, pour three quarts of brandy to forty quarts of wine. Bung it close for nine months, then bottle it, and drain the thick part through a jelly-bag until it be clear, and bottle that. Keep it ten or twelve months. Excellent Ginger Wine. Put into a very nice boiler ten gallons of water, fifteen pounds of lump-sugar, with the whites of six or eight eggs well beaten and strained; mix all well while cold ; when the liquor boils, skim it well; put in half a pound of common white ginger bruised, boil it twenty minutes. Have ready the very thin rinds of seven lemons, and pour the liquor on them; when cool, tun it with two spoonsful of yest; put a quart of the liquor to two WINES. 345 Eibarrel, with toast and yest to work, which there is more difficulty to make it do than most other liquors. When er it ceases to hiss, put a quart of brandy to eight gallons, u and stop up. Bottle in the Spring or at Christmas. The liquor must be in a warm place to make it work. White Elder Wine, very much like Frontiniac. Boil eighteen pounds of white powder sugar, with six gallons of water, and two whites of eggs well beaten; then skim it, and put in a quarter of a peck of elder- flowers from the tree that bears white berries; do not keep them on the fire. When near cold, stir it, and put in six spoonsful of lemon juice, four or five of yest, and op beat well into the liquor; stir it every day ; put six 3 pounds of the best raisins, stoned, into the cask, and tun the wine. Stop it close, and bottle in six months. When well kept, this wine will pass for Frontiniac. Clary Wine. Boil fifteen gallons of water, with forty-five pounds of and sugar, skim it, when cool put a little to a quarter of a pint of yest, and so by degrees add a little more. In an hour pour the small quantity to the large, pour the liquor on clary-flowers, picked in the dry; the quantity for the above is twelve quarts. Those who gather from their own garden may not have sufficient to put in at once, and may add as they can get them, keeping ac- count of each quart. When it ceases to hiss, and the flowers are all in, stop it up for four months. Rack it off, empty the barrel of the dregs, and adding a gallon of the best brandy, stop it up, and let it stand six or eight weeks, then bottle it. Excellent Raisin Wine. • To every gallon of spring water, put eight pounds of Refresh Smyrnas in a large tub; stir it thoroughly every day for a month; then press the raisins in a horse-hair bag as dry as possible; put the liquor into a cask; and when it has done hissing, pour in a bottle of the best to 346 DOMESTIC COOKERY. brandy; stop it close for twelve months; then rack it off, but without the dregs ; filter them through a bag of flannel of three or four folds ; add the clear to the quan- tity, and pour one or two quarts of brandy, according to the size of the vessel. Stop it up, and at the end of three years, you may either bottle it, or drink it from the cask. ** | Raisin wine would be extremely good, if made rich of the fruit, and kept long, which improves the flavour greatly. Raisin Wine with Cyder. Put two hundred weight of Malaga raisins into a cask, uc and pour upon them a hogshead of good sound cyder foto that is not rough ; stir it well two or three days; stop it, tuo and let it stand six months; then rack into a cask that plea it will fill, and put in a gallon of the best brandy, If raisin wine be much used, it would answer well to keep a cask always for it, and bottle off one year's wine just in time to make the next, which, allowing the six months of infusion, would make the wine to be eighteen months old. In cyder counties this way is very econo- mical; and even if not thought strong enough, the addi- tion of another quarter of a hundred of raisins would be sufficient, and the wine would still be very cheap. When the raisins are pressed through a horse-hair bag, they will either produce a good spirit by distillation, and must be sent to a chemist who will do it (but if for that purpose they must be a very little pressed) : or they will make excellent vinegar, on which article see page 166. The 'stalks should be picked out for the above, and may be thrown into any cask of vinegar that is making; being very acid. Raisin Wine without Cyder. On four hundred weight of Malagas pour one hogs- head of spring water, stir well daily for fourteen days, then squeeze the raisins in a horse-hair bag in a press, and tun the liquor ; when it ceases to hiss, stop it close. In six months rack it off into another cask, or into a WINES, ETC. 347 11. tub, and after clearing out the sediment, return it into in the same, but do not wash it: add a gallon of the best brandy, stop it close, and in six months bottle it. Take care of the pressed fruit, for the uses of which 5 refer to the preceding receipt. Sack Mead. To every gallon of water put four pounds of honey, pro and boil it three-quarters of an hour, taking care to skim it. To every gallon add an ounce of hops; then boil it half an hour, and let it stand till next day: put it into your cask, and to thirteen gallons of the liquor add a quart of brandy. Let it be lightly stopped till the fer- mentation is over, and then stop it very close. If you make a large cask, keep it a year in cask. Cowslip Mead. Put thirty pounds of honey into fifteen gallons of water, and boil till one gallon is wasted ; skim it, take it off the fire, and have ready a dozen and a half of lemons quartered ; pour a gallon of the liquor boiling-hot upon them ; put the remainder of the liquor into a tub, witla seven pecks of cowslip-pips; let them remain there all night, and then put the liquor and the lemons to eight spoonsful of new yest, and a handful of sweet brier: stir all well together, and let it work for three or four days. Strain it, and put into the cask: let it stand six months, and then bottle it for keeping. Imperial. Put two ounces of cream of tartar, and the juice and paring of two lemons, into a stone jar: pour on them seven quarts of boiling water, stir, and cover close. When cold, sweeten with loaf-sugar, and straining it, bottle and cork it tight. This is a very pleasant liquor, and very wholesome; but from the latter consideration was at one time drunk in such quantities as to become injurious. Add, in bot- 1 tling, half a pint of rum to the whole quantity. 318 DOMESTIC COOKERY. Ratafia. Blanch two ounces of peach and apricot kernels, bruise, and put them into a bottle, and fill nearly up with brandy. Dissolve half a pound of white sugar- candy in a cup of cold water, and add to the brandy after it has stood a month on the kernels, and they are strained off ; then filter through paper, and bottle for use. The leaves of peaches and nectarines, when the trees are cut in the spring, being distilled, are an excel- lent substitute for ratafia in puddings. Raspberry Brandy. Pick fine dry fruit, put into a stone jar, and the jar into a kettle of water or on a hot hearth, till the juice will run; strain, and to every pint add half a pound of sugar, give one boil, and skim it; when cold, put equal quantities of juice and brandy, shake well, and bottle. Some people prefer it stronger of the brandy. An excellent method of making Punch. Take two large fresh lemons with rough skins, quite ripe, and some large lumps of double-refined sugar. Rub the sugar over the lemons till it has absorbed all the yellow part of the skins. Then put into the bowl these lumps, and as much more as the juice of the lemons may be supposed to require; for no certain weight can be mentioned, as the acidity of a lemon cannot be known till tried, and therefore this must be determined by the taste. Then squeeze the lemon-juice upon the sugar; and with a bruiser press the sugar and the juice particu- larly well together, for a great deal of the richness and fine flavour of the punch depends on this rubbing and mixing process being thoroughly performed. Then mix this up very well with boiling water, (soft water is best,) till the whole is rather cool. When this mixture (which is now called the sherbet) is to your taste, take brandy and rum in equal quantities, and put them to it, mixing the whole well together again. The quantity of liquor must be according to your taste: two good WINES, ETC. 349 zice la tablete o the le Das, plan in/ mil lemons are generally enough to make four quarts of punch, including a quart of liquor, with half a pound of sugar; but this depends much on taste, and on the strength of the spirit. As the pulp is disagreeable to some persons, the sher- bet may be strained before the liquor is put in. Some strain the lemon before they put it to the sugar, which is improper; as when the pulp and sugar are well mixed together, it adds much to the richness of the punch. When only rum is used, about half a pint of porter will soften the punch; and even when both rum and brandy are used, the porter gives a richness, and to some a very pleasant flavour. This receipt has never been in print before, but is greatly admired among the writer's friends. It is im- possible to take too much pains in all the processes of mixing, and in minding to do them extremely well, that all the different articles may be most thoroughly in- corporated together. Verder, or Milk Punch. Pare six oranges, and six lemons, as thin as you can. grate them after with sugar to get the flavour. Steep the peels in a bottle of rum or brandy stopped close twenty-four hours. Squeeze the fruit on two pounds of sugar, add to it four quarts of water, and one of new milk, boiling-hot; stir the rum into the above, and run it through a jelly-bag till perfectly clear. Bottle, and cork close immediately. Norfolk Punch.. . In twenty quarts of French brandy, put the peels of thirty lemons and thirty oranges, pared so thin that not the least of the white is left. Infuse twelve hours. Have ready thirty quarts of cold water that has boiled; put to it fifteen pounds of double-refined sugar; and, when well mixed, pour it upon the brandy and peels, adding the juice of the oranges and of twenty-four lemons; mix well; then strain through a very fine hair sieve, into a very clean barrel that has held spirits, and put two suga, med and DAIRY. 351 Et oleks is any scum, take it off, and pour it clear from the sedi- the link ment to the water the peels were infused in, and the s are prestane lemon-juice; stir and taste it, and add as much more elit a water as shall be necessary to make a very rich lemonade. ad is Wet a jelly-bag, and squeeze it dry, then strain the liquor, which is uncommonly fine. Lemonade that has the flavour and appearance of Jelly. zes ventes Pare two Seville oranges and six lemons as thin as Sot nodi possible, and steep them four hours in a quart of hot one dal water. Boil a pound and a quarter of loaf-sugar in three it be pints of water, and skim it. Add the two liquors to the orain it juice of six China oranges, and twelve lemons; stir the whole well, and run it through a jelly-bag till clear. Then add a little orange-water, if you like the flavour, and, if Wanted, more sugar. It will keep well if corked. Raspberry Vinegar. in teri Put a pound of fine fruit into a China bowl, and pour upon it a quart of the best white wine vinegar; next day strain the liquor on a pound of fresh raspberries; and the following day do the same, but do not squeeze the fruit, only drain the liquor as dry as you can from it. only liards an resort 3 to 20 into si PART XII. 02 Jan o the 214 DAIRY AND POULTRY, DAIRY. The servants of each country are generaliy acquainted e query with the best mode of managing the butter and cheese The of that country, but the following hints may not be un. e dhe te acceptable, to give information to the mistress. On the management of Cows, &c. joies Cows should be carefully treated ; if their teats are liteitsore, they should be soaked in warm water twice a day; 352 DOMESTIC COOKERY. When i otness, provide fo. and either be dressed with soft ointment, or done with free in spirits and water. If the former, great cleanliness is necessary. The milk, at these times, should be given and k to the pigs. When the milk is brought into the dairy, it should be sumed strained and emptied into clean pans immediately in a shot winter, but not till cool in summer. White ware is pretired, ferable, as the red is porous, and cannot be so thoroughly will scalded. The greatest possible attention must be paid to clean. liness in a dairy; all the utensils, shelves, dressers, and cream. the floor, should be kept with the most perfect neatness, and cold water thrown over every part very often. spanac There should be shutters to keep out the sun and the produc hot air. Meat hung in a dairy will spoil milk. The The cows should be milked at a regular and early ench i hour, and the udders emptied, or the quantity will de- crease. The quantity of milk depends on many causes, els com as the goodness, breed, and health of the cow, the pas- ture, the length of time from calving, the having plenty of clean water in the field she feeds in, &c. A change this te of pasture will tend to increase it. People who attend on wh properly to the dairy will feed the cows particularly well may e two or three weeks before they calve, which makes the skind, milk more abundant after. In gentlemen's dairies more much attention is paid to the size and beauty of the cows than to their produce, which dairymen look most to. For making cheese, the cows should calve from Lady. Here the day to May, that the large quantity of milk may come into use about the same time; but in gentlemen's fami- lies one or two should calve in August or September, for a supply in winter. In good pastures, the average produce of a dairy is about three gallons a day each cow, from Lady-day to Michaelmas, and from thence to Christmas, one gallon a day. Cows will be profitable ning milkers to fourteen or fifteen years of age, if of a proper dit is breed. When a calf is to be reared, it should be taken from cellene the cow in a week at furthest, or it will cause great pe all he same DAIRY. 353 trouble in rearing, because it will be difficult to make it take milk in a pan. Take it from the cow in the morn- ing, and keep it without food till the next morning; and then, being hungry, it will drink without difficulty. Skimmed milk and fresh whey, just as warm as new milk, should be given twice a day in such quantity as is required. If milk runs short, smooth gruel mixed with milk will do. At first, let the calf be out only by day, and feed it at night and morning. When the family is absent, or there is not a great call for cream, a careful dairy-maid seizes the opportunity to provide for the winter-store : she should have a book to keep an account, or get some one to write down for her the produce of every week, and set down what butter she pots. The weight the pot will hold should be marked on each in making at the pottery. In another part of the book should be stated the poultry reared, and the weekly consumption. Observations respecting Cheese. This well-known article differs according to the pas- ture in which the cows feed. Various modes of prepar- ing may effect a great deal ; and it will be bad or good of its kind, by being in unskilful hands, or the contrary : ,, but much will still depend on the former circumstance. The same land rarely makes very fine butter and remark- ably fine cheese; yet due care may give one pretty good, where the other excels in quality. When one is not as fine as the other, attention and change of method may amend the inferior. There is usually, however, too much prejudice in the minds of dairy-people, to make them give up an old custom for one newly recommended. This calls for the eye of the superior. A gentleman has been at the expense of pro- curing cattle from every county noted for good cheese, and it is affirmed that the Cheshire, double Gloucester, North Wiltshire, Chedder, and many other sorts, are so excellent as not to discredit their names. As the cows are all on one estate, it should seem that the mode of Saa 245 2 A DAIRY. 355 strain it off; and when only milk-warm, pour it on the 2014 vell (that is, the maw). Slice a lemon into it ; let it stand two days; strain it again, and bottle it for use. It en will keep good at least twelve months, and has a very fine E flavour. You may add any sweet aromatic herbs to the above. It must be pretty salt, but not brine. A little will do for turning. Salt the vell again for a week or two, and dry it stretched on sticks crossed, and it will be prin nearly as strong as ever. Do not keep it in a hot place when dry. To make Cheese. Put the milk into a large tub, warming a part till it is of a degree of heat quite equal to new; if too hot, the cheese will be tough. Put in as much rennet as will turn it, and cover it over. Let it stand till completely turned; then strike the curd down several times with the skimming-dish, and let it separate, still covering it, There are two modes of breaking the curd; and there will be a difference in the taste of the cheese, according as either is observed; one is, to gather it with the hands very gently towards the side of the tub, letting the whey pass through the fingers till it is cleared, and lading it off as it collects. The other is, to get the whey from it by early breaking the curd ; the last method deprives it of many of its oily particles, and is therefore less proper. Put the vat on a ladder over the tub, and fill it with curd by the skimmer; press the curd close with your hand, and add more as it sinks; and it must be finally left two inches above the edge. Before the yat is filled, the cheese-cloth must be laid at the bottom; and when full, drawn smooth over on all sides. There are two modes of salting cheese ; one by mixing it in the curd while in the tub after the whey is out; 1 and the other by putting it in the vat, and crumbling ļ the curd all to pieces with it, after the first squeezing Į with the hands has dried it. The first method appears 1 best on some accounts, but not all, and therefore the ! custom of the country must direct. Put a board under 2 A 2 356 DOMESTIC COOKERY. Cadow and over the vat, and place it in the press: in two hours turn it out, and put a fresh cheese-cloth; press it again for eight or nine hours; then salt it all over, and turn it again in the vat, and let it stand in the press fourteen oroitand sixteen hours; observing to put the cheeses last made tone undermost. Before putting them the last time into the vat, pare the edges if they do not look smooth. The vat should have holes at the sides and at bottom to let all in one the whey pass through, Put on clean boards, and change and scald them. To preserve Cheese sound. · Wash in warm whey, when you have any, and wipe it once a month, and keep it on a rack. If you want to as ripen it, a damp cellar will bring it forward. When a whole cheese is cut, the larger quantity should be spread with butter inside, and the outside wiped, to preserve it. ovlade i To keep those in daily use moist, let a clean cloth be tood wie wrung out from cold water, and wrap round them when he sat is carried from table, Dry cheese may be used to advan- tage to grate for serving with macaroni or eating with- out. These observations are made with a view to make the above articles less expensive, as in most families where much is used there is waste, To make Sage Cheese. · Bruise the tops of young red sage in a mortar, with some leaves of spinach, and squeeze the juice: mix it with the rennet in the milk, more or less according as you like for colour and taste. When the curd is come, break it gently, and put it in with the skimmer till it is pressed two inches above the vat. Press it eight or ten hours. Salt it, and turn every day. Cream Cheese. Put five quarts of strippings, that is, the last of the milk, into a pan, with two spoonsful of rennet. When the curd is come, strike it down two or three times with the skimming-dish just to break it. Let it stand two hours, then spread a cheese-cloth on a sieve, put the sales of mgar, ar Het nie Wether DAIRY. 357 noi curd on it, and let the whey drain ; break the curd a sio little with your hand, and put it into a vat with a two- to pound weight upon it. Let it stand twelve hours, take it out, and bind a fillet round. Turn every day till dry, from one board to another; cover them with nettles, or viclean dock-leaves, and put between two pewter plates to h ripen. If the weather be warm, it will be ready in three 3 lente mo weeks. Another. Have ready a kettle of boiling water, put five quarts of new milk into a pan, and five pints of cold water, and five of hot; when of a proper heat, put in as much rennet as will bring it in twenty minutes ; likewise a bit of sugar. When come, strike the skimmer three or four times down, and leave it on the curd. In an hour or Dop two lade it into the vat without touching it; put a two- pound weight on it when the whey has run from it, and - the yat is full. Another sort. elegant Put as much salt to three pints of raw cream as shall O season it: stir it well, and pour it into a sieve in which s you have folded a cheese-cloth three or four times, and laid at the bottom. When it hardens, cover it with nettles on a pewter plate. Rush Cream-Cheese. To a quart of fresh cream put a pint of new milk warm enough to make the cream a proper warmth, a bit of - sugar, and a little rennet. Set near the fire till the curd comes ; fill a vat made 31 in the form of a brick, of wheat-straw or rushes sewed together. Have ready a square of straw or rushes sewed flat, to rest the vat on, and another to cover it; the vat being open at top and bottom. Next day take it out, and change it as above to ripen. A half-pound weight will be sufficient to put on it. Another way.. Take a pint of very thick sour cream from the top of 358 DOMESTIC COOKERY. for at va into mm conse with DS the pan for gathering butter, lay a napkin on two plates, and pour half into each ; let them stand twelve hours, then put them on a fresh wet napkin in one plate, and cover with the same; this do every twelve hours until you find the cheese begins to look dry, then ripen it with nut- leaves : it will be ready in ten days. Fresh nettles, or two pewter-plates, will ripen cream- cheese very well. Observations respecting Butter. There is no one article of family consumption more in use, of greater variety in goodness, of more conse quence to have of a superior quality, and the econo- mizing of which is more necessary than this. The sweetness of butter is not affected by the cream being turned of which it is made. When cows are in turnips, Tubes or eat cabbages, the taste is very disagreeable, and Bad Ting the following ways have been tried with advantage to obviate it :- When the milk is strained into the pans, put to every six gallons one gallon of boiling water. Or dissolve one ounce of nitre in a pint of spring-water, and put a quarter of a pint to every fifteen gallons of milk. Or show when you churn, keep back a quarter of a pint of the sour cream, and put it into a well-scalded pot, into which you are to gather the next cream ; stir that well, and do so with every fresh addition. To make Butter. During summer, skim the milk when the sun has not be two heated the dairy; at that season it should stand for butter twenty-four hours without skimming, and forty tell tog eight in winter. Deposit the cream-pot in a very cold ceīlar, if your dairy is not more so. If you cannot churnalist daily, change it into scalded fresh pots; but never omit churning twice a week. If possible, put the churn in a thorough air; and if not a barrel one, set it in a tub of water two feet deep, which will give firmness to the butter. When the butter is come, pour off the butter- milk, and put the butter into a fresh-scalded pan, or Telu lai glaz Founds 360 DOMESTIC COOKERY. To manage Cream for Whey Butter. Set the whey one day and night, skim it, and so till you have enough; then boil it, and pour it into a pan or two of cold water. As the cream rises, skim it till no more comes; then churn it. Where new milk cheese is made daily, whey-butter for common and present use may be made to advantage. To scald Cream, as in the West of England. In winter let the milk stand twenty-four hours, in the summer twelve at least; then put the milk-pan on a hot hearth, if you have one ; if not, set it in a wide brass kettle of water large enough to receive the pan. It must remain on the fire till quite hot, but on no account boil, or there will be a skim instead of cream upon the milk. You will know when done enough, by the un- dulations on the surface looking thick, and having a ring round the pan the size of the bottom. The time required to scald cream depends on the size of the pan and the heat of the fire: the slower the better. Remove the pan into the dairy when done, and skim it next day. In cold weather it may stand thirty-six hours, and never less than two meals. The butter is usually made in Devonshire of cream thus prepared, and if properly, it is very firm. Buttermilk, If made of sweet cream, is a delicious and most whole- some food. Those who can relish sour buttermilk find it still more light; and it is reckoned more beneficial in consumptive cases. Buttermilk, if not very sour, is also as good as cream to eat with fruit, if sweetened with white sugar, and mixed with a very little milk. It likewise does equally for cakes and rice-puddings, and of course it is econo- mical to churn before the cream is too stale for anything but to feed pigs. To keep Milk and Cream. In hot weather, when it is difficult to preserve milk a nose dour i POULTRY-YARD. 363 If the eggs of any other sort are put under a hen with some of her own, observe to add her own as many days after the others as there is a difference in the length of atbike their sitting, A turkey and duck sit thirty days. Choose bal large clear eggs to put her upon, and such a number as it strane she can properly cover. If very large eggs, there are ja tied sometimes two yolks, and of course neither will be pro- en la ductive. Ten or twelve are quite enough. olaylan A hen-house should be large and high; and should be remio frequently, cleaned out, or the vermin of fowls will in- crease greatly. But hens must not be disturbed while modele sitting; for, if frightened, they sometimes forsake their je beste pests. Wormwood (and rue should be planted plenti- a fully about their houses : boil some of the former, and sprinkle it about the floor, which should be of smooth trobi earth, not paved. The windows of the house should be i molto open to the rising sun; and a hole must be left at the hogeit door, to let the smaller fowls go in: the larger may be that let in and out by opening the door. There should be a pe small sliding board to shut down when the fowls are gone to roost, which would prevent the small beasts of prey from committing ravages; and a good strong door er and lock may possibly, in some measure, prevent the pentru depredations of human enemies. mata When some of the chickens are hatched long before the others, it may be necessary to keep them in a basket Fobie of wool till the others come forth. The day after they are hatched give them some crumbs of white bread, and small (or rather cracked) grits soaked in milk. As soon Svo as they have gained a little strength, feed them with curd, cheese-parings cut small, or any soft food, but nothing sour; and give them clean water twice a day. Keep the hen under a pen till the young have strength to follow - her about, which will be in two or three weeks; and be sure to feed her well. The food of fowls goes first into their crop, which softens it, and then passes into the gizzard, which by constant friction macerates it; and this is facilitated by 364 DOMESTIC COOKERY. small stones, which are generally found there, and which are th help to digest the food. If a sitting hen is troubled with vermin, let her be sa tih well washed with a decoction of white lupins. The pip in fowls is occasioned by drinking dirty water, or taking filthy food. A white thin scale on the tongue is the symptom. Pull the scale off with your nail, and rub flaster the tongue with some salt, and the complaint will be poyd removed. • It answers well to pay some boy employed in the farm is to or stable so much a score for the eggs he brings in. It belves will be his interest then to save them from being pure pared loined, which nobody but one in his situation can pre- i crere vent; and sixpence or eightpence a score will be buying eggs cheap To fatten Fowls or Chickens in four or five days. : Set rice over the fire with skimmed milk, only as much S are as will serve one day. Let it boil till the rice is quite swelled out; you may add a teaspoonful or two of sugar, eget but it will do well without. Feed them three times a walk ha day, in common pans, giving them only as much as will quite fill them at once. When you put fresh, let the pans be set in water, that no sourness may be conveyed to the the pro fowls, as that prevents them from fattening. Give them clean water, or the milk of the rice, to drink: but the agt less wet the latter is when perfectly soaked, the better. My are By this method the flesh will have a clear whiteness which no other food gives; and when it is considered how far a pound of rice will go, and how much time is saved by this mode, it will be found to be as cheap as barley-meal, or more so. The pen should be daily in cleaned, and no food given for sixteen hours before poultry be killed. : To choose Eggs at Market, and preserve them. Put the large end of the egg to your tongue; if it feels warm, it is new. In new-laid eggs, there is a small div POULTRY-YARD. 365 there any sion of the skin from the shell, which is filled with air, and is perceptible to the eye at the end. On looking min lily through them against the sun or a candle, if fresh, eggs will be pretty clear. If they shake they are not fresh. estar molt · Eggs may be bought cheapest when the hens first tommy begin to lay in the spring, before they sit ; in Lent and e at Easter they become dear. They may be preserved fresh by dipping them in boiling water and instantly taking them out, or by oiling the shell; either of which with ways is to prevent the air passing through it; or kept on shelves with small holes to receive one in each, and be turned every other day; or close-packed in a keg, and covered with strong lime-water. Feathers, In towns, poultry being usually sold ready-picked, the feathers which may occasionally come in small quanti- heir ties, are neglected; but forders should be given to put them into a tub free from damp, and as they dry to change them into paper bags, a few in each ; they should hang in a dry kitchen to season ; fresh ones must not be added to those in part dried, or they will occa- sion a musty smell, but they should go through the same process. In a few months they will be fit to add to beds or to make pillows, without the usual mode of drying them in a cool oven, which may be pursued if they are wanted before five or six months. Ducks Generally begin to lay in the month of February. Their eggs should be daily taken away, except one, till they seem inclined to sit ; then leave them, and see that there are enough. They require no attention while sitting, except to give them food at the time they come out to seek it; and there should be water placed at a moderate distance from them, that their eggs may not be spoiled by their long absence in seeking it. Twelve or thirteen eggs are enough ; in an early season it is best to set them under a hen; and then they can be kept from 366 DOMESTIC COOKERY. water till they have a little strength to bear it, which in very cold weather they cannot do so well. They and should be put under cover, especially in a wet season; then for though water is the natural element of ducks, yet they are apt to be killed by the cramp before they are fchod covered with feathers to defend them. Ducks should be accustomed to feed and rest at one place, which would prevent their straggling too far to lay. Places near the water to lay in are advantageous ; and these might be small wooden houses with a parti- tion in the middle, and a door at each end. They eat any thing; and when to be fattened, must have plenty, however coarse, and in three weeks they will be fat. Geese Require little expense: as they chiefly support them- selves on commons or in lanes, where they can get water. The largest' are esteemed best, as also are the white and gray. The pied and dark-coloured are not so good. den og Thirty days are generally the time the goose sits, but in warm weather she will sometimes hatch sooner. Give them plenty of food, such as scalded bran and light oats ; and as soon as the goslings are hatched, keep is to them housed for eight or ten days, and feed them with barley-meal, bran, curds, &c. For "green-geese, begin to fatten them at six or seven weeks old, and feed them as above. Stubble geese require no fattening if they have the run of good fields. Turkeys Are very tender when young. As soon as hatched, put les in the three peppercorns down their throat. Great care is de bent necessary to their well-being, because the hen is so careless, that she will walk about with one chick, and leave the remainder, or even tread upon and kill them, Turkeys are violent eaters; and must therefore be left to take charge of themselves in general, except one good feed a day. The hen sits twenty-five or thirty juhisi days; and the young ones must be kept warm, as the razm bil POULTRY-YARD. 367 berair least cold or damp kills them. They must be fed often; vels and at a distance from the hen, who will eat every thing stew from them. They should have curds, green-cheese od daty parings cut small, and bread and milk with chopped parties wormwood in it; and their drink milk and water, but not left to be sour. All young fowls are a prey for planete vermin, therefore they should be kept in a safe place, po mi where none can come: weasels, stoats, ferrets, &c., creep min at very small creyices. the Let the hen be under a coop, in a warm place exposed to the sun for the first three or four weeks, and the young should not be suffered to go out in the dew at The morning or evening. Twelve eggs are enough to put under a turkey'; and when she is about to lay, lock her up till she has laid every morning. They usually begin mode to lay in March and sit in April. Feed them near the hen-house; and give them a little meat in the evening, to accustom them to roosting there. Fatten them with sodden oats or barley for the first fortnight; and the last fortnight give them as above, and rice swelled with warm milk over the fire, twice a day. The flesh will be beautifully white and fine flavoured. The common Jul way is to cram them, but they are so ravenous that it seems unnecessary, if they are not suffered to go far from home, which makes them poor. Pea Fowl. Feed them as you do turkeys. They are so shy that they are seldom found for some days after hatching; and it is very wrong to pursue them, as many ignorant people do, in the idea of bringing them home: for it only causes the hen to carry the young ones through dangerous places, h and by hurrying she treads upon them. The cock kills Ek all the young chickens he can get at, by one blow on the centre of the head with his bill; and he does the same by his own brood before the feathers of the crown come out. Nature therefore impels the hen to keep them out 3 of his way till the feathers rise. 368 DOMESTIC COOKERY. • Guinea Hens Lay a great number of eggs; and if you can discover the the nest, it is best to put them under common hens, le is to which are better nurses. They require great warmth, one quiet and careful feeding with rice swelled with milk, limo mi or bread soaked in it. Put two peppercorns down their listest throat when first hatched. Pigeons Bring two young ones at a time; and breed every s live month, if well looked after and plentifully fed. They arezier should be kept very clean, and the bottom of the dove- cote be strewed with sand once a month at least. Tares and white peas are their proper food. They should have plenty of fresh water in their house. Starlings and other birds are apt to come among them, and suck the eggs. Vermin are likewise their great enemies, and destroy them. If the breed should be too small, put a few tame pigeons of the common kind, and of their own colour, among them. Observe not to have too large a proportion of cock-birds ; for they are quarrelsome, and will soon thin the dove-cote. Pigeons are fond of salt, and it keeps them in health. Lay a large heap of clay near the house, and let the salt-brine that may be done with in the family be poured upon it. *Bay-salt and cummin-seeds mixed are an universal re- medy for the diseases of pigeons. The backs and breasts are sometimes scabby; in which case, take a quarter of a pound of bay-salt, and as much common salt: a pound land of fennel-seed, a pound of dill-seed, as much cummin- seed, and an ounce of assafoetida : mix all with a little wheaten flour, and some fine worked clay: when all are well beaten together, put it into two earthen pots, and bake them in the oven. When cold, put them on the table in the dove-cote; the pigeons will eat it, and thus be cured, 372 DOMESTIC COOKERY. 1. or thre | Take nii ago roc her too Tench Broth, Make as eel broth. They are both very nutritious xperia and light of digestion. a mater: ks and boi : Beef Tea. Cut a pound of fleshy beef in thin slices : simmer with a quart of water twenty minutes, after it has once boiled, and been skimmed. Season, if approved; but it has generally only salt. MIN, and Dr. Ratcliff's Restorative Pork Jelly. A cle Take a leg of well-fed pork, just as cut up, beat it, and break the bone. Set it over a gentle fire, with three gallons of water, and simmer to one. Let half an ounce of mace, and the same of nutmegs, stew in it. Strain through a fine sieve. When cold, take off the fat. Give a chocolate cup the first and last thing, and at noon, putting salt to taste. Shank Jelly. Soak twelve shanks of mutton four hours, then brush and scour them very clean. Lay them in a saucepan with three blades of mace, an onion, twenty Jamaica and thirty or forty black peppers, a bunch of sweet herbs, and a crust of bread made very brown by toasting. Pour three quarts of water to them, and set them on a hot hearth close covered ; let them simmer as gently as possible for five hours, then strain it off, and put it in a cold place. This may have the addition of a pound of beef, if ap. proved, for flavour. It is a remarkably good thing for people who are weak. Arrow-root Jelly. Of this beware of having the wrong sort, for it has been counterfeited with bad effect. If genuine, it is very nourishing, especially for weak bowels. Put into a sauce- pan half a pint of water, a glass of sherry, or a spoonful of brandy, grated nutmeg, and fine sugar: boil up once, od which lange wi At the a si a pro 374 DOMESTIC COOKERY. old, vus, warna Bil on Emers, ar ter to a til a la pal, teran Bolac triat of Give th Dutch ! Chicken Panada. Boil a chicken till about three parts ready, in a quart of water: take off the skin, cut the white meat off when cold, and put into a marble mortar; pound it to a paste with a little of the water it was boiled in, season with a little salt, a grate of nutmeg, and the least bit of lemon- peel. Boil gently for a few minutes to the consistency you like ; it should be such as you can drink, though tolerably thick. This conveys great nourishment in small compass.. | Sippets, when the stomach will not receive meat, On an extremely hot plate put two or three sippets of bread, and pour over them some gravy from beef, mutton, or veal, with which no butter has been mixed. Sprinkle a little salt over. Eggs. . An egg broken into a cup of tea, or beaten and mixed with a basin of milk, makes a breakfast more supporting than tea solely. An egg divided, and the yolk and white beaten sepa- rately, then mixed with a glass of wine, will afford twa very wholesome draughts, and prove lighter than when taken together. Eggs very little boiled, or poached, taken in small quantity, convey much nourishment; the yolk only, when dressed, should be eaten by invalids. A great Restorative. Bake two calf's feet in two pints of water, and the same quantity of new milk, in a jar close covered, three, hours and a half. When cold, remove the fat.“ Give a large tea-cupful the first and last thing. What- ever flavour is approved, give it by baking in it lemon- peel, cinnamon, or mace. Add sugar after. . Another. . . Simmer six sheep's trotters, two blades of mace, a little cinnamon, lemon-peel, a few hartshorn-shayings, Ages 268 i killed in ed, and Some li the size the sale SICK COOKERY. 375 van and a little isinglass, in two quarts of water to one: when cold, take off the fat, and give near half a pint twice a day, warming with it a little new milk. Another. Boil one ounce of isinglass shavings, forty Jamaica peppers, and a bit of brown crust of bread, in a quart of water to a pint, and strain it. This makes a pleasant jelly to keep in the house; of which a large spoonful may be taken in wine and water, milk, tea, soup, or any way. Another, a most pleasant Draught. Boil a quarter of an ounce of isinglass shavings with a pint of new milk, to half: add a bit of sugar, and, for change, a bitter almond. Give this at bed-time, not too warm. Dutch flummery, blamange, and jellies, as directed in pages 268, 270, and 372, or less rich according to judg- ment. Caudle. Make a fine smooth gruel of half-grits : strain it when : boiled well; stir it at all times till cold. When to be used, add sugar, wine, and lemon-peel, with nutmeg. Some like a spoonful of brandy besides the wine ; others like lemon-juice. Another. Boil up half a pint of fine gruel with a bit of butter the size of a large nutmeg, a large spoonful of brandy, the same of white wine, one of capillaire, a bit of lemon- peel and nutmeg. Another. Into a pint of fine gruel, not thick, put, while it is boiling-hot, the yolk of an egg beaten with sugar, and mixed with a large spoonful of cold water, a glass of wine, and nutmeg. Mix by degrees. It is very agree- able and nourishing. Some like gruel, with a glass of SICK COOKERY. 377 en to it a pint of port wine, and add sugar to your taste; beat it up, and it will be ready. Or it may be made of good British wine. To make Coffee. . Put two ounces of fresh-ground coffee, of the best quality, into a coffee-pot, and pour eight coffee-cups of boiling water on it; let it boil six minutes, pour out a cupful two or three times, and return it again; then put two or three isinglass-chips into it, and pour one e large spoonful of boiling water on it; and boil it five 10 minutes more, and set the pot by the fire to keep hot for ten minutes, and you will have coffee, of a beautiful clearness. La 11% link Fine cream should always be served with coffee, and either pounded sugar-candy, or fine Lisbon sugar. If for foreigners, or those who like it extremely strong, make only eight dishes from three ounces. If not fresh roasted, lay it before the fire until perfectly hot and dry; or you may put the smallest bit of fresh butter into a preserving-pan of a small size, and, when hot, throw the coffee in it, and toss it about until it be fresh- ened, letting it be cold before ground, Coffee Milk. Boil a dessert-spoonful of ground coffee in nearly a pint of milk, a quarter of an hour; then put into it a shaving or two of isinglass, and clear it; let it boil a few minutes, and set it on the side of the fire to grow fine. This is a very fine breakfast; it should be sweetened with real Lisbon sugar of a good quality.. Chocolate. . Those who use much of this article will find the following mode of preparing it both useful and eco- nomical: cut a cake of chocolate in very small bits ; put a pint of water into the pot, and, when it boils, put in the above ; mill it off the fire until quite melted, then on a gentle fire till it boil; pour it into a basin, med Epice 378 DOMESTIC COOKERY. pre neficie Bidad de De fired a engi stomae inte swali and it will keep in a cool place eight or ten days, or more. When wanted, put a spoonful or two into milk, boil it with sugar, and mill it well. This, if not made thick, is a very good breakfast or the supper. Patent Cocoa Is a light wholesome breakfast. Saloop. Boil a little water, wine, lemon-peel, and sugar to impasses gether : then mix with a small quantity of the powder, wild be i previously rubbed smooth with a little cold water; stir in a ba it altogether, and boil it a few minutes. Milk-Porridge. Make a fine gruel of half-grits, long boiled; strain of; either add cold milk, or warm with milk, as may be ap- proved. Serve with toast. French Mill-Porridge.. Stir some oatmeal and water together, let it stand to samce of be clear, and pour off the latter ; pour fresh water upon it, stir it well, let it stand till next day; strain through a fine sieve, and boil the water, adding milk while doing. 1 Lis is The proportion of water must be small. This is much ordered, with toast, for the breakfast of weak persons, abroad, Ground Rice Milk. Boil one spoonful of ground rice, rubbed down smooth, with three half-pints of milk, a bit of cinna- mon, lemon-peel, and nutmeg. Sweeten when nearly done. Sago. To prevent the earthy taste, soak it in cold water an hour, pour that off, and wash it well; then add more, and simmer gently till the berries are clear, with lemon- peel and spice, if approved. Add wine and sugar, and boil all up together. Ask torget wit, and he - SICK COOKERY. 383 ' Dr. Boerhaave's sweet Buttermilk. Take the milk from the cow into a small churn, of ay about six shillings price; in about ten minutes begin hot churning, and continue till the flakes of butter swim about pretty thick, and the milk is discharged of all the greasy particles, and appears thin and blue. Strain it through a sieve, and drink it as frequently as possible. HOME 2 It should form the whole of the patient's drink, and peles; the food should be biscuits and rusks in every way and sort; ripe and dried fruits of various kinds, when a decline is apprehended. Baked and dried fruits, raisins in particular, make excellent suppers for invalids, with biscuits, or common cake. Orgeat. int, a Beat two ounces of almonds, with a tea-spoonful of orange-flower water, and a bitter almond or two: then pour a quart of milk and water to the paste. Sweeten with sugar or capillaire. This is a fine drink for those who have a tender chest; and in the gout it is highly useful, and with the addition of half an ounce of gum arabic, has been found to allay the painfulness of the at- tendant heat. Half a glass of brandy may be added if thought too cooling in the latter complaints, and the glass of orgeat may be put into a basin of warm water. Orangeade, or Lemonade. Squeeze the juice; pour boiling water on a little of the peel, and cover close. Boil water and sugar to a thin syrup, and skim it. When' all are cold, mix the juice, the infusion and the syrup, with as much more Water as will make a rich sherbet; strain through a jelly- bag. Or squeeze the juice, and strain it, and add water and capillaire. Egg Wine. Beat an egg, mix with it a spoonful of cold water; set on the fire a glass of white wine, half a glass of water, sugar, and nutmeg. When it boils, pour a little SS 884 DOMESTIC COOKERY, . of it to the egg by degrees, till the whole be in, stirring it well; then return the whole into the saucepan, put it on a gentle fire, stir it one way for not more than a minute; for if it boil, or the egg be stale, it will curdle. Serve with toast. Egg wine may be made as above, without warming the egg, and it is then lighter on the stomach, though not so pleasant to the taste, COOKERY FOR THE POOR, General Remarks and Hints. I promised a few hints, to enable every family to assist the poor of their neighbourhood at a very trivial expense; filter and these may be varied or amended at the discretion of the mistress. Where cows are kept, a jug of skimmed milk is a va. luable present, and a very common one. When the oven is hot, a large pudding may be baked, and given to a sick or young family, and thus made, the trouble is little :-Into a deep coarse pan put half a cabo pound of rice, four ounces of coarse sugar or treacle, teto Iwo quarts of milk, and two ounces of dripping ; set it cold into the oven. It will take a good while, but be an excellent, solid food. A very good meal may be bestowed in a thing called brewis, which is thus made:-Cut a very thick upper crust of bread, and put it into the pot where salt beef is boiling and near ready ; it will attract some of the fat, and, when swelled out, will be no unpalatable dish to those who rarely taste meat. A baked Soup. Put a pound of any kind of meat cut in slices ; two onions, two carrots, ditto; two ounces of rice, a pint of split peas, or whole ones if previously soaked, pepper and salt, into an earthen jug or pan, and pour one gallon of water. Cover it very close, and bake it with the bread. COOKERY FOR THE POOR. 385 I trivalenza the disemi ole bence The cook should be charged to save the boiling of RUMAL I every piece of meat, ham, tongue, &c. however salt; and not it is easy to use only a part of that, and the rest of fresh male, i 126 water, and by the addition of more vegetables, the bones of the meat used in the family, the pieces of meat that without rer come from table on the plates, and rice, Scotch barley, or oatmeal, there will be some gallons of nutritious soup two or three times a week. The bits of meat should be only warmed in the soup, and remain whole; the bones, &c. boiled till they yield their nourishment. If the things are ready to put in the boiler as soon as the meat is served, it will save lighting fire, and second cooking. y family the Take turnips, carrots, leeks, potatoes, the outer leaves of lettuce, celery, or any sort of vegetable that is at hand; cut them small, and throw in with the thick part of peas, after they have been pulped for soup, and grits, or coarse Oatmeal, which has been used for gruel. Should the soup be poor of meat, the long boiling of the bones, and different vegetables, will afford better nourishment than the laborious poor can obtain ; espe- cially as they are rarely tolerable cooks, and have not fuel to do justice to what they buy. But in every family there is some superfluity; and if it be prepared with cleanliness and care, the benefit will be very great to the receiver, and the satisfaction no less to the giver. I found, in a time of scarcity, ten or fifteen gallons of soup could be dealt out weekly at an expense not worth mentioning, though the vegetables were bought. If in the villages about London, abounding with opulent families, the quantity of ten gallons were made in ten gentlemen's houses, there would be a hundred gallons of wholesome, agreeable food given weekly for the supply of forty poor families, at the rate of two gallons and a half each. What a relief to the labouring husband, instead of bread and cheese, to have a warm, comfortable meal! To the sick, aged, and infant branches, how important an advantage! nor less to the industrious mother, whose forbearance from the necessary quantity of food, that er marleik and the agar re sal be me of their stable bit 2c 386 DOMESTIC COOKERY. others may have a larger share, frequently reduces that strength upon which the welfare of her family essentially depends. It very rarely happens that servants object to second- ing the kindness of their superiors to the poor; but should the cook in any family think the adoption of this plan too troublesome, a gratuity at the end of the winter might repay her, if the love of her fellow-creatures failed of doing it a hundred-fold. Did she readily enter into it, she would never wash away as useless, the peas or grits of which soup or gruel had been made, broken potatoes, the green heads of celery, the necks and feet of fowls, and particularly the shanks of mutton, and various other articles which, in preparing dinner for the family, are thrown aside. Fish affords great nourishment, and that not by the part eaten only, but the bones, heads, and fins, which contain an isinglass. When the fish is served, let the cook put by some of the water, and stew in it the above; as likewise add the gravy that is in the dish, until she obtain all the goodness. If to be eaten by itself, when it makes a delightful broth, she should add a very small bit of onion, some pepper, and a little rice-flour rubbed down smooth with it. But strained, it makes a delicious improvement to the meat soup, particularly for the sick; and when such are to be supplied, the milder part of the spare bones and meat should be used for them, with little, if any, of the liquor of the salt meats. The fat should not be taken off the broth or soup, as the poor like it, and are nourished by it. An excellent Soup for the weakly. Put two cow-heels and a breast of mutton into a large pan with four ounces of rice, one onion, twenty Jamaica peppers, and twenty black, a turnip, a carrot, and four gallons of water: cover with brown paper, and bake six hours. 388 DOMESTIC COOKERS. it, and beat it with two spoonsful of brandy; let it drain from this; add to it some essence of lemon, and keep it in small pots. Another way. Soak half a pound of clear beef-marrow, and a pound of unsalted fresh lard, in water, two or three days, the changing and beating it every day. Put it into a sieve; and when dry, into a jar, and the jar into a saucepan of the water. When melted pour it into a basin, and beat it 's with two spoonsful of brandy; drain off the brandy; and der then add essence of lemon, bergamot, or any other scent that is liked. Hard Pomatum. Prepare equal quantities of beef-marrow and mutton- suet as before, using the brandy to preserve it, and adding the scent; then pour it into moulds, or, if you have none, into phials of the size you choose the rolls to be. When cold, break the bottles, clear away the glass carefully, and put paper round the rolls. Pomade Divine. Clear a pound and a half of beef-marrow from the strings and bone, put it into an earthen pan or vessel of water fresh from the spring, and change the water night and morning for ten days; then steep it in rose- water twenty-four hours, and drain it in a cloth till quite dry. Take an ounce of each of the following articles, namely, storax, gum-benjamin, odoriferous cypress-powder, or of Florence, half an ounce of cin- namon, two drams of cloves, and two drams of nut- meg, all finely powdered; mix them with the marrow above prepared ; then put all the ingredients into a pewter pot that holds three pints; make a paste of white of egg and flour, and lay it upon a piece of rag. Over that must be another piece of linen to cover the top of the pot very close, that none of the 'steam may eva- porate. Put the pot into a large copper pot, with water, observing to keep it steady, that it may not reach to 390 DOMESTIC COOKERY. To make Wash-balls. Shave thin two pounds of new white soap into about a tea-cupful of rose-water, then pour as much boiling- water on as will soften it. Put into a brass pan a pint of sweet oil, four penny-worth of oil of almonds; half a pound of spermaceti, and set all over the fire till dis- solved; then add the soap, and half an ounce of cam- phor that has first been reduced to powder by rubbing it in a mortar with a few drops of spirit of wine, or laven: der-water, or any other scent. Boil ten minutes, then pour it into a basin, and stir it till it is quite thick enough to roll up into hard balls, which must then be done as soon as possible. If essence is used, stir it in quick after it is taken off the fire, that the flavour may not fly off. Paste for chapped Hands, and which will preserve. them smooth by constant use. Mix a quarter of a pound of unsalted hog's-lard, which has been washed in common and then rose-water, with the yolks of two new-laid eggs, and a large spoonful of honey. Add as much fine oatmeal, or almond paste, as ! will work into a paste. For chapped Lips. . Put a quarter of an ounce of benjamin, storax, and spermaceti, two penny-worth of alkanet root, a large juicy apple chopped, a bunch of black grapes bruised, a quarter of a pound of unsalted butter, and two ounces of bees-wax, into a new tin saucepan. Simmer gently till the wax &c., are dissolved, and then strain it through linen. When cold, melt it again, and pour it into small pots or boxes; or if to make cakes, use the bottoms of tea-cups. Hungary Water. To one pint of highly rectified spirit of wine, put an ounce of oil of rosemary, and two drachms of essence of ambergris; shake the bottle well several times, then let the cork remain out twenty-four hours. After a month, all VARIOUS RECEIPTS. 39 L as paine Amors i olinez elis by place Eine, ali ten must be e Barro during which time shake it daily, put the water into small bottles. Honey Water. Take a pint of spirit, as above, and three drachms of essence of ambergris; shake them well daily. essence of Lavender Water. . Take a pint of spirit as above, essential oil of lavender one ounce, essence of ambergris two drachms; put all into a quart bottle and shake it extremely well. An excellent Water to prevent Hair from falling off, and to thicken it. Put four pounds of unadulterated honey into a still, with twelve handsful of the tendrils of vines, and the same quantity of rosemary tops. Distil as cool and as slowly as possible. The liquor may be allowed to drop till it begins to taste sour. Black Paper for drawing Patterns. Mix and smooth lamp-black and sweet oil ; with a bit of flannel cover a sheet or two of large writing paper with this mixture; then dab: the paper dry with a bit of fine linen, and keep it by for using in the following manner: Put the black side on another sheet of paper, and fas- ten the corners together with small pins. Lay on the back of the black pepper the pattern to be drawn, and go over it with the point of a steel pencil ; the black paper will then leave the impression of the pattern on the under sheet, on which you must draw it with ink. If you draw patterns on cloth or muslin, do it with a pen dipped in a bit of stone blue, a bit of sugar, and a little water, mixed smooth in a tea-cup, in which it will be always ready for use, if fresh wet to a due consistence as wanted. . Black Ink. Take a gallon of rain or soft water, and three-quarters of a pound of blue galls bruised; infuse them three 392 DOMESTIC COOKERY. weeks, stirring daily. Then add four ounces of green copperas, four ounces of logwood-clips, six ounces of gum arabic, and a wine-glassful of brandy. Another way.—The ink powder sold in Shoe-lane is one of the best preparations in this useful article. Direc- tions are given with it how to mix it; in addition to which, a large cup of sweet wort to two papers of the powder, gives it the brightness of the japan ink. If a packet of six papers is bought together, it costs only eighteen pence, and that quantity will last a long time. To cement Broken China. Beat lime into the most impalpable powder, sift it through fine muslin ; then tie some into a thin muslin; put on the edges of the broken china some white of egg, then dust sorne lime quickly on the same, and unite them exactly. An excellent Stucco, which will adhere to Wood-work. Take a bushel of the best stone-lime, a pound of yellow ochre, and a quarter of a pound of brown umber, all in fine powder. Mix them with a sufficient quantity of hot (but not boiling) water to a proper thickness; and lay it on with a white-washer's brush, which should be new. If the wall be quite smooth, one or two coats will do ; but each must be dry before the next is put on. The month of March is the best season for doing.this. Masons' Washes for Stucco. Blue.-To four pounds of blue vitriol, and a pound of the best whiting, put a gallon of water, in an iron or brass pot. Let it boil an hour, stirring it all the time. Then pour it into an earthen pan; and set it by for a day or two till the colour is settled. Pour off the water, and mix the colour with white-washer's size. Wash the walls three or four times, according as is necessary. Yellow.—Dissolve in soft water over the fire equal quantities separately of umber, bright ochre, and blue black. Then put some of each into as much white-wash as you think sufficient for the work, and stir it all to- VARIOUS RECEIPTS. 393 me dy ZIE ONE others till Shelp side aperta can it verde, si thin es gether. If either cast predominates, add more of the others till you have the proper tint. The most beautiful white-wash is made by mixing the lime and size with skimmed milk instead of water. . Roman Cement or Mortar, for outside plastering or . brick-work. This will resist all weather; and may be used to great advantage to line reservoirs, as no water can penetrate it. Take eighty-four pounds of drift sand, twelve pounds of unslaked lime, and four pounds of the poorest cheese grated through an iron grater. When well mixed, add enough hot (but not boiling) water to make into a pro- per consistence for plastering such a quantity of the above as is wanted. It requires very good and quick working. One hod of this mortar will go a great way, as it is to be laid on in a thin smooth coat, without the Jeast space being left uncovered. The wall or lath-work should be covered first with hair-and-lime mortar, and well dried. This was used by the ancients, and is now adopted among us. The Suffolk cheese does better than any other of this country. To take Stains of any kind out of Linen. Stains caused by Acids.Wet the part, and lay on it some salt of wormwood. Then rub it, without diluting it with more water. Another. Let the cloth imbibe a little water without dipping, and hold the part over a lighted match at a due distance. The spots will be removed by the sulphureous Es gas. S Another way.-Tie up in the stained part some pearl- ash; then scrape some soap into cold soft water to make a lather, and boil the linen till the stain disappears. · Stains of Wine, Fruit, &c. after they have been long in the Linen.-Rub the part on each side with yellow soap. Then lay on a mixture of starch in cold water very thick ; rub it well in, and expose the linen to the sun and air till the stain comes out. If not removed in 396 DOMESTIC COOKERY. übel and with a sponge rub it over the leather. The dye will level stain the hands, but wetting them with vinegar will take yje dhe it off before they are washed. A Liquor to wash old Deeds, &c. on Paper or Parch- ment, when the writing is obliterated, or when sunk, to make it legible. Take five or six galls, bruise them, and put them into a pint of strong white wine; let it stand in the sun two days. Then dip a brush into the wine, and wash the part of the writing which is sunk; and by the colour you ficut will see whether it is strong enough of the galls. To prevent the rot in Sheep. Keep them in the pens till the dew is off the grass. The ne To prevent Green Hay from Firing. Stuff a sack as full of straw or hay as possible; tie the mouth with a cord; and make the rick round the sack, drawing it up as the rick advances in height, and quite out when finished. The funnel thus left in the centre among preserves it. To preserve a Granary from Insects and Weasles. Make the floor of Lombardy poplars. - To destroy Crickets. Put Scotch snuff upon the holes where they come out. DIRECTIONS TO SERVANTS. To clean Calico Furniture when taken down for the Summier. Shake off the loose dust, then lightly brush with a small long-haired furniture-brush; after which wipe it closely with clean flannels, and rub it with dry bread. If properly done, the curtains will look nearly as well as at first; and if the colour be not light, they will not require washing for years. Fold in large parcels, and put carefully by. While the furniture remains up, it should be pre- DIRECTIONS TO SERVANTS. 397 Tedar served from the sun and air as much as possible, which Putz injure delicate colours; and the dust may be blown off with bellows. By the above mode curtains may be kept clean, even le to use with the linings newly dipped. To clean Plate. put deza Boil an ounce of prepared hartshorn-powder in a the 1802 quart of water; while on the fire, put into it as much and we plate as the vessel will hold ; let it boil a little, then take it out, drain it over the saucepan, and dry it before the gali fire. Put in more, and serve the same, till you have done. Then put into the water some clean linen rags till all be soaked up. When dry, they will serve to clean the grain the plate, and are the very best things to clean the brass locks and finger-plates of doors. When the plate is quite dry, it must be rubbed bright with leather. This is a very nice mode. In many plate-powders there is a mixture of quicksilver, which is very injurious; and, among other disadvantages, it makes silver so brittle, the count that from a fall it will break. To clean Looking-glasses. Remove the fly-stains, and other soil, by a damp rag; then polish with woollen cloth and powder blue. To preserve Gilding, and clean it. It is not possible to prevent flies from staining the gilding without covering it; before which, blow off the light dust, and pass a feather or clean brush over it: then with strips of paper cover the frames of your glasses, and do not remove till the flies are gone. · Linen takes off the gilding, and deadens its bright- ness; it should therefore never be used for wiping it. Some means should be used to destroy the flies, as they injure furniture of every kind, and the paper likewise. Bottles hung about with sugar and vinegar, or beer, will attract them; or fly-water, put into little shells placed about the room, but out of the reach of children. it? 400 DOMESTIC COOKERT. To clean Floor-cloths. Sweep, then wipe them with a flannel ; and when all dust and spots are removed, rub with a waxed flannel, and then with a dry plain one ; but use little wax, and rub only enough with the latter to give a little smooth- ness, or it may endanger falling. Washing now and then with milk after the above sweeping and dry-rubbing them, gives as beautiful a look, and they are less slippery. To dust Carpets and Floors. Sprinkle tea-leaves on them, then sweep carefully. The former should not be swept frequently with a whisk brush, as it wears them fast: only once a week, and the other times with the leaves and a hair-brush. Fine carpets should be gently done with a hair hand- brush, such as for clothes, on the knees. To clean Carpets. Take up the carpet, let it be well beaten, then laid down, and brush on both sides with a hand-brush: turn it the right side upwards, and scour it with ox-gall and soap and water, very clean, and dry it with linen cloths. Then lay it on grass, or hang it up to dry. : To give to Boards a beautiful Appearance. After washing them very nicely clean with soda and warm water, and a brush, wash them with a very large sponge and clean water. Both times observe to leave no spot untouched ; and clean straight up and down, not crossing from board to board ; then dry with clean cloths, rubbed hard up and down in the same way. The floors should not be often wetted, but very thoroughly when done; and once a week dry-rubbed with hot sand, and a heavy brush, the right way of the boards. The sides of stairs or passages on which are carpets or floor-cloth, should be washed with sponge instead of linen or flannel, and the edges will not be soiled. Dif- ferent sponges should be kept for the above two uses ;, DIRECTIONS TO SERVANTS. 401 like and those and the brushes should be well washed when and is done with, and kept in dry places. To extract Oil from Boards or Stone. itle The Make a strong ley of pearl-ashes and soft water, and · add as much unslaked lime as it will take up; stir it toge- ther, and then let it settle a few minutes; bottle it, and stop close; have ready some water to lower it as used, and scour the part with it. If the liquor should lie long on the boards, it will draw out the colour of them; there- fore do it with care and expedition. To clean Stone Stairs and Halls. Rends: Boil a pound of pipe-maker's clay with a quart of Once De water, a quart of small-beer, and put in a bit of stone blue. Wash with this mixture, and, when dry, rub the stones a biti with flannel and a brush. To blacken the fronts of Stone Chimney-pieces. Mix oil-varnish with lamp-black, and a little spirit of turpentine to thin it to the consistence of paint. Wash the stone with soap and water very clean; then sponge it with clear water; and when perfectly dry brush it over twice with this colour, letting it dry between the times. It looks extremely well. The lamp-black must be sifted first, To take stains out of Marble Mix unslaked lime in finest powder, with the stronger soap-ley, pretty thick; and instantly, with a painter's brush, lay it on the whole of the marble. In two months' time wash it off perfectly clean ; then have ready a fine thick lather of soft soap, boiled in soft water; dip a brush in it, and scour the marble with powder, not as common cleaning. This will, by very good rubbing, give a beau- tiful polish. Clear off the soap, and finish with a smooth hard brush till the end be effected. To take Iron stains out of Marble. An equal quantity of fresh spirit of vitriol and lemona juice being mixed in a bottle, shake it well; wet the brat e Cicero 64877 2D DIRECTIONS TO SERVANTS. 403 To take the Black off the bright Bars. of polished Stoves in a few minutes. Rub them well with some of the following mixture on a bit of broad-cloth; when the dirt is removed, wipe them clean, and polish with glass, not sand-paper, The mixture.--Boil slowly one pound of soft soap in two quarts of water to one. Of this jelly take three or four spoonsful, and mix to a consistence with emery, No. 3. To clean tin Covers and patent pewter Porter-pots. . Get the finest whiting, which is only sold in large cakes, the small being mixed with sand; mix a little of it powdered, with the least drop of sweet oil, and rub well, and wipe clean; then dust some dry whiting in a The cow muslin bag over, and rub bright with dry leather. The this last is to prevent rust, which the cook must be careful to eneo la guard against by wiping dry, and putting by the fire when they come from the parlour: for if but once hung zhing up without, the steam will rust the inside. To prevent the creaking of a Door. Rub a bit of soap on the hinges. A strong Paste for Paper. To two large spoonsful of fine flour, put as much pounded rosin as will lie on a shilling; mix with as much strong beer as will make it of a due consistence. content and boil half an hour. Let it be cold before it is used. Fine Blacking for Shoes. Take four ounces of ivory black, three ounces of the coarsest sugar, a table-spoonful of sweet oil, and a pint of small beer; mix them gradually cold. 2 2 404 DOMESTIC COOKERY,, . - .- BILLS OF FARE, FAMILY DINNERS, &c. BILLS OF PARE, &c. List of various Articles in Season in different Months. JANUARY. Poultry.-Game.. Pheasants . . Partridges., Hares.. Rabbits . . Woodcocks.. Snipes. . Turkeys.. Capons.. Pullets. , Fowls. . Chickens. : Tame Pigeons. Fish.Carp .. Tench .. Perch.. Lampreys.. Eels.. Crayfish .. Cod.. Soles. . Flounders.. Plaice.. Turbot.. Thornback.. Skate . . Sturgeon. . Smelts .. Whitings.. Lobsters. . Crabs. . Prawns.. Oysters. Vegetables.-Cabbage . . Savoys. . Colewort.. Sprouts .. Broccoli. . Leeks.. Onions. . Beet. . Sorrel.. Chervil.. Endive .. Spinach.. Celery .. Garlic .. Scorzonera.. Potatoes. . Parsneps. . Turnips. . Broccoli, white and pur- ple.. Shalots .. Lettuces. . Cresses. . Mustard. . Rape.. Salsafy. . Herbs of all sorts, dry, and some green.. Cucumbers. . Asparagus and Mushrooms to be had, though not in season. Fruit.--Apples . . Pears.. Nuts , . Walnuts. , Medlars . . Grapes. FEBRUARY AND MARCH. Meat, Fowls, and Game, as in January, with the ad- dition of ducklings and chickens; which last are to be bought in London, most, if not all the year, but very dear. Fish.--As the last two months ; except that Cod is not thought so good from February to July, but may be bought. : Vegetables.—The same as the former months, with the addition of Kidney-Beans. Fruit.—Apples. . Pears. . Forced Strawberries. SECOND QUARTER.–APRIL, MAY, AND JUNE. Meat.-Beef ..Mutton.. Veal.. Lamb. . Venison, in June. Poultry.--Pullets. . Fowls. . Chickens. . Ducklings.. Pigeons. . Rabbits. . Leverets. BILLS OF FARE. 405 The CUTIE hite D' Fish.-Carp .. Tench.. Soles. . Smelts. . Eels. . Trout Turbot .. Lobsters. . Chub.. Salmon . . Herrings .. Crayfish. . Mackerel. . Crabs. . Prawns. . Shrimps. Vegetables As before, and in May, early Potatoes, Peas.. Radishes. . Kidney-Beans. . Carrots. . Turnips, . Early Cabbages. . Cauliflowers. . Asparagus. . Artichokes .. All sorts of Salads forced. Fruit.-In June, Strawberries. . Cherries.. Melons.. Green Apricots. . Currants and Gooseberries for Tarts. In July; Cherries.. Strawberries .. Pears.. Melons.. Gooseberries. .Currants. „Apricots. . Grapes. . Nectarines, and some Peaches.—But most of these are forced. THIRD QUARTER.-JULY, AUGUST, AND SEPTEMBER. Meat as before. Poultry.--Pullets .. Fowls . . Chickens . . Rabbits .. Pigeons. . Green geese .. Leverets. . Turkey Poults. Two former months, Plovers.. Wheatears., Geese in September. Fish.--Cod. . Haddock. . Flounders. , Plaice, . Skate., Thornback ., Mullets.. Pike.. Carp.. Eels. . Shell-fish, except Oysters.. Mackerel the first two months of the quarter, but not good in August. Partridge-shooting begins the 1st of September ; what is therefore used before is poached. Vegetables. Of all sorts, Beans ., Peas.. French beans, &c. &c. Fruit.-In July, strawberries. . Gooseberries. . Pine. Apples. . Plums, various .. Cherries . . Apricots. . Rasp- berries. . Melons. . Currants. . Damsons. · In August and September, Peaches.. Plums.. Figs.. Filberts.. Mulberries.. Cherries. . Apples.. Pears. .Nec- tarines. . Grapes. Latter Months, Pines..Melons..Straw- berries. . Medlars and Quinces in the latter month. . Morella Cherries. . Damsons, and various Plums. il faut OCTOBER. Meat as before, and Doe-Venison. 408 DOMESTIC COOKERY. - SIX DISHES.. Spitchcock Eels. (Remove.--Chine of Lamb in Cresses.) Potatoes. Damson Pudding Stewed Carrots. Cold Beef. acaron andling statoes. Scrag of Veal smothered with Onions. (Remove.-A Fruit Pie.) Mashed Potatoes trimmed with small slices of Broccoli. Bacon. Hashed Hare. Peas Soup. Turni and Pati Half Calf's Head grilled.. (Remove. Pie or Pudding.) Tongue : Carrot Soup. Greens round. Saddle of Mutton (Potatoes and Salad on side table.) Bacon. and Brains. ; Carrot Soup. Boiled Neck of Mutton. Young Baked Plum Pudding. Turnips. Greens. Currie of dressed Meat in Casserole of Rice. Carrots. Edgebone of Beef. Vegetable Soup. · Pulled Turkey or Fowl. Leg broiled. Greens. Boiled Fowls. (Remove.-Snowballs.) Patties of Greens and dressed Meat. mashed Turnips. Chine of Bacon Pork, boiled. Potatoes. 410 DOMESTIC COOKERY. (SECOND COURSE.) · Beef Cecils. Fruit Pie. Fore-quarter of Lamb roasted. Potatoes,' Salad. in a Shape flachov Pies, hotele SEVEN AND SEVEN. (FIRST COURSE.) Broiled Salmon.. (Remove.—Chine of Pork.) Stewed Mince Spinach. Peas Soup Oxford Peas Dumplings. Pudding. Fillet of Veal. (Potatoes and mashed Turnips on side Table.) (SECOND COURSE.) Ragout of Palates. Orange Fool. Potted Beef Curd Star with whip. Collared Eel. Stewed Pears. Pheasant.. (Bread-Sauce on side table.) (FIRST COURSE.) Cod's Head and Shoulders. (Renove.-Boiled Turkey.) Currie of Patties. Rabbit. , Giblet Soup Boiled Neck Eel Pie. of Mutton, 7 Bones. Small Leg of Pork. Four Small Dishes of Vegetables may be put round the Soup, or two served at the side table. 412 DOMESTIC COOKERY. , ' Mushrooms stewed. (second COURSE.) Sweetbreads. Blamange in Sauce Robart. small forms. Trifle. Stewed Bread Sauce. Cucumbers. Roasted Partridges. Currant Tart with Custard. Palates. French Pie. Veal Olives. NINE AND ELEVEN ; AND A REMOVE. (FIRST COURSE.) Turbot. (Remove.-Chickens.) Liver and Lemon Sauce.. Lamb's Fry. Tongue Carrot Soup in Turnips. Rabbit brown Butter. in Fricassee. Edgebone of Beef. (Vegetables on side table.) (SECOND COURSE.) Wild Fowl. French Lobster in Beans. Fricassee Sauce. Solid Syllabub Stewed in a glass dish. Mushrooms. Peas. Goose. Cheese I Peas. Stewed Pippins. Scalloped Oysters. Crayfish in Jelly. Maca Apricot Tart, open cover. Oxford Dumplings. White Soup. NINE DISHES, TWO REMOVES, AND ELEVEN. (FIRST COURSE.) Fish. (Remove.-Stewed Beef.)“ Fricandeau. Small Ham. Lamb Steaks Oyster Sauce. round Potatoes. Lobster Patties. : Fish, (Remove. --Saddle of Mutton.) Turkey bolle 414 DOMESTIC COOKERY. (SECOND COURSE.) Pheasant. Raspberry Tartlets. Bread Sauce. Collared Eel. Plateau. Stewed Gravy and Jelly Celery. for Hare. Hare, Artichokes. Collared Beef. Stewed Pears. Point T ELEVEN AND ELEVEN. (FIRST COURSE.). Stewed beef, Oxford Puddings. White Soup. Veal Fricandeau. Ham Turkey. braised. . Oyster Sauce Lamb Steaks. Fish, Lobster Potatoes. Saddle of Mutton. Patties. (SECOND COURSE.) Sweetbreads. French Beans. . Orange Jelly Prawng. White Sauce.. Open Whipped Muffin Tartlet. Cream. Pudding. Anchovy Stewed Wine Roll. Toasts. Mushrooms. Green Goose.' ELEVEN AND" ELEVEN, AND TWO REMOVES. (FIRST COURSE.) Salmon. (Remove. - Brisket of Beef stewed, and high Sauce.) Cauliflower. Fry. Shrimp Sauce Pigeon Pie. Stewed Stewed Peas Cucumbers. and Lettuce. Potatoes. Cutlets Veal Olives Maintenon. Anchovy Sauce. braised. Soles fried. (Remove.-Quarter of Lamb roasted.) Giblet Soup. FAMILY DINNERS. 415 Coffee-Cream. Ramakins. (SECOND. COURSE.) Young Peas. Lobster. Trifle. Grated Beef. Raspberry Tart. Orange Tourt pe Omelet. Roughed: Jelly. Ducks. LONG TABLE ONCE COVERED. Fish. One Turkey or i Lille Fruit Tart. Blamange Two Poults. Mock Turtle Soup. Sweetbreads Harrico. lardeď PATE Mashed Turnips, Tomisso Mashed Turnips, Jerusalem Artichokes Stewed Le Carrots thick LS WICK fricasseed. Spinach. round. Dried Salmon er Crayfish. Savoy Cake. in Papers. Macaroni Pudding. Ham braised. Trifle. Chickens. French Pie. Casserole of Rice Picked Crab. with Giblets. Stewed Celery. 1. Salih Sea Cale. Young Sprouts. Apple Pie and Custard. Ox Rumps, and FIBA Fricandeau. Spanish Onions. Rich White Soup. Jelly Form. Cheesecakes. Fish. (Remove-Venison, or Loin of Veal.) cd Leon Brandt 416 DOMESTIC COOKERY, POP create The GENERAL REMARKS ON DINNERS. Things used at first Courses.-- Various Soups.,Fish, dressed many ways . . Turtle . . Mock Turtle .. Boiled Meats and stewed.. Tongue. . Ham.. Bacon.. Chawls of Bacon, Turkey and Fowls, chiefly boiled. . Rump, Sirloin, and Ribs of Beef roasted.. Leg, Saddle, and other roast Mutton.. Roast Fillet, Loin, Neck, Breast, and Shoulder, of Veal. . Leg of Lamb.. Loin.. Fore- quarter .. Chine.. Lambs head and Mince .. Mutton, stuffed and roasted .. Steaks, variously prepared .. Ragouts and Fricassees. .Meat Pies raised, and in Dishes .. Patties of Meat, Fish, and Fowl. .Stewed Pigeons.. Venison.. Leg of Pork, Chine, Loin, Sparerib, Rabu bits.. Hare, . Puddings, boiled and baked.. Vegetables, boiled and stewed. . Calf's Head, different ways.. Pig's Feet and Ears, different ways. . In large dinners, two Soups and two dishes of Fish. Things for second Courses.- Birds; and Game of all sorts.. Shell Fish, cold and potted. . Collared and potted Fish .. Pickled ditto. .Potted Birds .. Ribs of Lamb roasted .. Brawn .. Vegetables, stewed or in sauce .. French Beans . . Peas.. Asparagus . . Cauliflower .. Fricassee.. Pickled Oysters.. Spinach, and Artichoke bottoms . . Stewed Celery.. Sea Cale. . Fruit Tarts.. Preserved-Fruit Tarts. . Pippins stewed.. Cheesecakes, various sorts.. All the list of sweet dishes, of which abundance are given from page 266 to 296, with direc- tions for preparing them; such as Créams, Jellies, and all the finer sorts of Puddings, Mince Pies, &c... Omelet .. Macaroni.. Oysters in Scallops, stewed or pickled. Having thus named the sorts of things used for the two courses, the reader will think of many others. For removes of Soup and Fish, one or two joints of Meat or Fowl are served ; and for one small course, the arti- cles suited to the second must make a part. Where Vegetables and Fowls, &c. are twice dressed, they add to the appearance of the table the first time; three hise se 418 DOMESTIC COOKERY. SUPPERS. Hot suppers are not much in use where people dine very late. When required, the top and bottom, or either, may be Game.. Fowls. . Rabbit. . Boiled Fish, such as Soles, Mackerel..Oysters stewed or scalloped.. French Beans. . Cauliflower or Jerusalem Artichokes, in white Sauce.. Broccoli with Eggs.. Stewed Spinach and ditto ..Sweetbreads. . Small Birds. . Mushrooms. . Potatoes.. Scallops, &c... Cutlets.. Roast Onions. . Salmagundi.. Buttered Eggs on Toast.. Cold Neat's Tongue. . Ham.. Collared things.. Hunter's Beef sliced.. Rusks buttered, with Anchovies on..Grated Hung Beef with Butter, with or without Rusks..Grated Cheese round, and Butter dressed in the middle of a plate. . Radishes ditto ..Custards in glasses with Sippets.. Oysters cold or pickled. . Potted Meats..Fish.. Birds.. Cheese, &c... Good plain Cake sliced. . Pies of Birds or Fruit.. Crabs .. Lobsters. . Prawns.. Crayfish. . Any of the list of sweet things.. Fruits. A Sandwich set with any of the above articles, placed at a little distance from each other on the table, looks well; without the tray, if preferred. The lighter the things, the better they appear, and glass intermixed has the best effect. Jellies, different coloured things, and flowers add to the beauty of the table. An elegant supper may be served at a small ex- pense by those who know how to make trifles that are in the house form the greatest part of the meal. INDEX. 210 Acids, stains caused by, in linen, Apple puffs, 202 various ways of taking out, 393 i sauce for goose and roast Adulterations in the making of pork, 154 bread, how to detect, 336 and rice, souffle of, 266 Ale, very fine Welsh to brew, .. dried, 309 338 .. red, in jelly, 309 .. or strong beer, to brew, 339 .. à la Cremone, 282 .. to refine, 340 ... to preserve Siberian crab, Almack, 315 309 Almond pudding, 210; another, .. to scald codlin, 282 .. to keep codlins for several .. .. small, 211 months, 299 i custard, 205 .. stewed golden pippins, .. cheesecakes, 207; two 282 other ways, 207 .. water, for the sick, 382 .. cream, 275 Apricots, in brandy, 304 Amber pudding, a very fine, 213 .. to dry, in half, 304 American flour, management of, .. a beautiful preserve of, in making bread, 334 I 303 Anchovies, to choose, 161 .. to preserve green, 303 .. to keep, when the li- . in jelly, 303 quor dries, 161 .: apple jelly, to preserve on sauce, 158 .. toast, 318; another. .. cheese, 291 way, 318 .. essence of, 161 I .. pudding, an excellent .. to make sprats taste one, 228 like, 162 Arrow-root pudding, 230 Angelica, candied, 315 Apple dumplings, or pudding, sick. 372 Jelly, for the 233 cumplings, or pudding, " Artichokes, boiled (French), 251 .. trifle, 271 fried, (French), 251 ,, fool, 272 to dress, 255" ... marmalade, 308 bottoms, 255 .. jelly, to serve at table, Jerusalem, 255 281; another, 281 bottoms, to keep for .. jelly for preserving fruits, winter, 265 309 Articles in season in the different 1. pie, 196 mouths, lists of them, 404 .. pudding, baked, 213 Asparagus, to boil, 254 another " jam, 304 2 E 2 420 INDEX. :::::*: ::::: : Asparagus, forced, 255 | Beef, to press, 44 Asses' milk, 379 .. to make hunter's, 44 .. artificial, three ways .. an excellent mode of of making, 379 dressing, 45 .. collared, 45 Bacon, to choose, 32 .. steaks, to dress, 46 .. the manner of curing .. .. and oyster sauce, 46 Wiltshire, 99; another way, .. .. Staffordshire, 46 99 .. Italian, 46 Bamboo, English, 173 rolled, 47 Barberries, to prepare, for tart- .. of underdone meat, lets, 291 291 .. to keep, in bunches, .. .. pie, 182 .. .. and oyster pie, 182 .. drops, 295 .. .. pudding, 223; - Barley broth, Scotch, 137 baked, 223 .. pudding, 214 .. collops, 47 .. water, 381; another way, .. palates, 48 381 .. to pickle, 48 .. gruel, 380 .. potted, three ways, 48, 49 Batter pudding, 219 .. to dress the inside of a . .. with meat, 219 cold sirloin of, 49 Beans to dress, 258 .. to dress the inside of a sir- .. fricasseed Windsor, 258 loin of, to taste like a hare, 49 .. French, 258 .. another way to dress the .. .. to pickle, 175 inside of a sirloin of, 50 .. to preserve, for win .. fricassee of cold roast, 50 i. (green), pudding, 219 .. to dress cold, that has not Bechamel, or white gravy, 145 been done enough, called Beef, to choose, 31 beef-olives, 50 .. to keep, 39 .. to dress the same, called .. to salt, for eating imme- Sanders, 51 diately, 39 .. to dress the same, called .. to salt, red; which is ex cecils, 51 tremely good to eat fresh minced, 51 from the pickle, or to hang .. hashed, 51 to dry, 40 .. round of, 52 . to preserve, for a length .. Welsh, 52 of time, without salt, 40 à la vinaigrette, 52 the Dutch way to salt, 40 .. pasty, to eat as well as escarlot, to eat cold, 41 venison, 196 .. à la mode, 41 .. patties, or podovies, 201 .. à la royale, 41 .. a pickle for, that will keep .. a fricandeau of, 42 for years, 98 .. to stew a rump of, 42; | .. roast, Benton sauce for another way, 43 hot or cold, 153 rump roasted, 43 .. and cabbage soup, as in .. rump en matelotte, 43 Scotland, 136 .. stewed brisket, 44 .. heart, 54 INDEX. 421 Beef broth, for the sick, 370 Brawn, to choose, 32 • tea, 372 .. to make excellent muck, Beer (strong), to brew, 339. 89; another, 90 ...(table), excellent, 340 .. to keep, the Cambridge •. to refine, 340 way, 91 Beet-root, different ways of using, o souse for, 91 263 Bread, to make, 333 .. to preserve, to eat in .. management of American winter, 265 flour for making, 334 Benton-sauce, for hotor cold roast .. Rev. Mr. Haggat's econo- beef, 153 mical, 334 .. tea cakes, 329; another wheat and rice, 335 sort, as biscuits, 329; ano .. French, 335 ther sort, 329 .. to discover whether it has Bills of fare, &c., 404 been adulterated with whi- Birds, a very economical way of ting, or chalk, 336 potting, 119 .. to detect bones, jalap, · small, to dress, 118 ashes, &c., in, 336 Biscuits, orange, 294 cake, common, 326 .. cake, 239 .. pudding, boiled, 216 ... pudding, 217; another, "912 anotherand richer, 217 on of fruit, 313 .. .. little, 215 hard, 337 .. and butter pudding, 211; .. plain,and very crisp,338 | another, 212" .. Oliver's, 388 brown, pudding, 217 Black caps, two ways of making, .. brown, ice, 285 283 sauce, 152 .. puddings, three kinds, 93, cheesecakes, 206" 94 Brentford rolls, 336 Blacking, for shoes, fine, 403 Brewery (home), 338 Blanch, directions how to, 106 Broccoli, to dress, 257 Blancmange, or Blamange, 270 .. and buttered eggs, 257 Boards, to give a beautiful ap Broth, Scotch mutton, 137 pearance to, 400 Scotch barley, 137 .. to extract oil from, 401 .. chicken, 141 Bockings, buck-wheat fritters .. .. for the sick, 374 called, 236 .. veal, 141 Boerhaave's (Dr.) sweet butter- milk for the sick, 383 370*a very nourishing, Braise, directions how to, 106 .. beef, mutton, and veal, • 'chickens braised, 113 for the sick, 370 Brandy pudding, 2:29 .. calves' feet, two ways, .. cream, 273 371 .. grapes in, 302 • eel, 44 .. apricots or peaches in, .. .. for the sick, 371 304. .. tench, 372 cherries in, 307 .. a quick made, for the .. raspberry, 348 sick, 370 422 INDEX. 324 Broth, a clear, that will keep , Cakes, &c., 319 long, 369 .. observations on making .. a very supporting one and baking, 319 against any kind of weak .. colouring, to stain, 286 ness, 370" .. iceing for, 319 Brown-bread pudding, 217 .. to ice a very large, 241 .. .. ice, 215 a common, 321 Browning, to colour and flavour a very good common, 321 made dishes, 162 .. an excellent, 321 Bubble and squeak, 57 .. a very fine, 322 Buck-wheat fritters, called Bock. .. rout drop, 322 ings, 236 .. flat, that will keep long Bun, a good plain one, 331 in the house good, 323 .. richer, 331 little white, 323 ... Madeira, 331 little short, 323 Burnt cream, two ways, 273 little orange, 294 Butter, to clarify, for potted .. Orange-flower, 294 things, 118 .. raspberry, 296 .. to melt, 159 • plum, 323; another way, . cold, to serve, 319 orange, 284 .. very good common plum, observations respecting it, 324 in the dairy, 358 .. little plum, to keep long, to make, 358 .. to preserve, 359 .. a good pound, 325 .. to preserve, in pans, for ... a cheap seed, 325; ano- winter use, 359 ther, 325 .. whey, to manage cream •. common bread, 326 . for, 360 .. queen, two ways of ma- ... to choose, at market, 361 king, 328 Buttered rice, 266 Marlborough, 323 lobsters, 27 Swiss, 326 prawns and shrimps, 28 - .. Swiss afternoon, 327 eggs, 319 Spanish, 327 oranges, 292 Portugal, 327 .. orange-juice, 293 Shrewsbury, 327 Buttermilk, 360 Tunbridge, 327 with bread, or with .. rice, two ways of making, out, for the sick, 382 328 Boerhaave's sweet, .. water, 328 · sponge, 329; another, pudding, 230 without butter, 329 ...tea, 329 Cabbages, small, to keep for the . Benton tea, 329; as Bis. winter, 265 cuits, 329; another sort, 329 .. stewed, 258 biscuit, 330 i red, to pickle, 176 Yorkshire, 337 .. i to stew, 258; two .. excellent fish, 25 other ways, 259 .. of dressed meat, 25 325 *383 INDEX. 425 Collops, veal, dressed quick, 63 | Cream, ratafia, iced, 286 . Scotch, 64 .. lemon, 274 Colouring for soups or gravies, .. yellow lemon, without 126 cream, 274 to stain jellies, ices, or .. white lemon, 275 cakes, 286 .. vanilla, 275 Cookery for the sick, 369 .. imperial, 275 ... for the poor, 384 .. almond, 275 Cough, extract of malt, for, 341 .. snow, 276 .. soft and fine draught for .. coffee, much admired, 276 those who are weak and ... chocolate, 276 have a, 380 .. codlin, 276 Court bouillon, in which any kind .. orange, an excellent one, ™ of fresh fish may be done, 25 276 Covers, tin, to clean, 403 .. raspberry, two ways of Cow-heels, various ways of dress making, 277 ing, 56' .. spinach, 277 Cows, management of, 351 .. pistachio, 277; another, Cowslip wine, excellent, 344 278 .mead, 347 clouted, 278 .. pudding, 229 .. a froth to set on, which Crabs, to choose, 3 looks and eats well, 278 hot, 28 28 .. to manage in the dairy, for .. dressed cold, 28 making whey butter, 360 Crack-nuts, 330 .. to scald, as in the west of Cracknels, 330 England, 360 Cranberries, different ways of .. to keep, 360 dressing, 229 syrup of, 361 .. to prepare for tarts, 199 .. cheese, 356 .. pudding, 213 .. rush, two ways of .. jelly, 281 making, 357 .. and rice jelly, 281 Crickets, to destroy, 396 Craster, fish sauce à la, 157 Croquant paste for covering pre- Crayfish soup, 142 serves, 192 .. in jelly, 28 Croquets, 102 Creaking of doors, how to pre- Crusts, raised for meat or fowl vent, 403 Cream pudding, 232 .. for custards or .pancakes, 235 fruits, 193 a cream, 272 for venison pasty, 191 .. an excellent, 273 transparent, for tarts, 192 .. a substitute for, to eat, .. excellent short, 193; ano- with fruit, 272 ther, 194; another, not .. burnt, two ways of doing, sweet, but rich, 194 273 .. a very fine, for orange is a very fine Italian, 273 cheesecakes, or sweetmeats, .. sack, 273 when required to be parti- • brandy, 274 cularly nice, 194 .. ratafia, 274 See also the article Paste. pies, 178 428 INDEX: AC USULE with pce 164 Immer Flour caudle, 376 Fowls, mushroom sauce for, 150 Flummery, 268 .. white sauce for fricassee on (French), 268 of, 149 .. (Dutch), 269 .. boiled, lemon wbite sauce .. rice, 263 .. for, 150 Fondis, 317 .. another white sauce Fondue, 317 for, 150 Fool, gooseberry, 272 .. roast, sauce for, 150 • apple, 272 .. Dutch sauce for, 152 .. orange, 272 .. wild, to roast, 120 Force, directions how to, 107 .. sauce for, 151; an- Forcemeat, directions for making, other, 151 162 .. management of, in the .. ingredients, 163 poultryyard, 362 to force fowls or meat, .. to fatten, in four or five days, 364 .. for hare, or anything French COOKERY, 237 in imitation of it, 164 French beans, to pickle, 175 ::. for cold savoury pies, .. .. to dress, 258 164 .. to preserve, to eat .. balls, very fine, for in the winter, 265 fish stewed, or fish soups, .. bread, 335 on maigre days, 165 .. flummery, 268 .. for turtle, as at the .. milk porridge, 378 Bush, Bristol, 165 pie, 188 Fowls, to choose, 103 rolls, 336 .. boiled, 109 salad, 260 .. stewed with rice, 109 Fricandeau of beef, 42 roasted, 110 broiled, two ways, 110 & cheaper, Davenport, 110 but equally good one, 65; .. dice way, to dress a, for a another way, 65 small dish, 110 sorrel sauce for, 155 .. beautiful and excellent .. to stew sorrel for, 260 way of dressing, 111 Fricassee of fowls, rabbits, &c. . a Dunelm of cold, 62 white sauce for, 149 .. with truffles (French),2471 .. rice edging for, 162 .. to lard, 107 Fritters, 235 to force, 107 .. oyster, 29 forcemeat for forcing, 164 .. Spanish, 236 sausages of cold, 102 .. potatoe, 236; another . raised crust for,.178 way, 236 .. gravy for, when there is .. buckwheat, called Bock. no meat to make it of, 146 ings, 236 .. of any sort, sauce for, 150 . 50 | .. pink-coloured, 237 .. a good sauce for hiding! pink-co .. plain, 237 the bad colour of, 148. .. .. cold, sauce for, 150 curd, ? .. (French), 252 . .. vinaigrette for, 168 Froth which looks and eats wenig Words of veal, 64 : : : : : 430 INDEX. a e- foner Gravies, colouring for, 126 Hair, an excellent water to pre- .. a clear brown stock for vent it falling off, and to gravy-soup, or, 126 thicken it, 391 .. soup, 131 Halls, stone, how to clean, 306 .. that will keep a week, to Hams, to choose, 32 make, 144; another, 144 l .. to cure, 96 .. clear, 145 .. two other ways of curing, .. brown, or cullis, 145 96, 97 ., white, or bechamel, 145 .. another way, that gives a .. rich, 146 high flavour, 97 .. without meat, 145 ... a method of giving a still .. for a fowl, when there is no higher flavour, 97 meat to make it of, 146 .. a pickle for, that will keep veal, 146 for years, 98 .. .. a less expensive, 146 .. to dress, 98 . a cheap and good, 147 .. sauce, 155 .. to make mutton eat like Hands, chapped, paste for, 390 venison, 147 Hangings, paper, to clean, 303 .. strong fish, 147 Hares, to choose, 104 Grayling, to choose, 3 directioas concerning,122 .. to dress, 22 .. to roast, 122 Green to stain jellies, ices, or .. to jug an old, 123 cakes, 236 • broiled and hashed, 123 To Green fruits, for preserving ós pie, to eat cold, 188 or pickling, 298 .. to pot, 123 Green-goose pie, 186 .. soup, 137 Green sauce for green-geese, or .. forcemeat for, 164 ducklings, 151 Harrico of veal, 62 Greengages, to preserve, 312 o of mutton, 76 Ground-rice pudding, 232 Harslet, pig's, 93 .. milk, 378 Hartshorn jelly, 281 Grouse, to dress, 120 Hay, green, to prevent from firing, 396 Gruel, water, 379; another, 380 Heart, beef, 54 .. barley, 380 Hearths, cast iron and black, to Gudgeons, to choose, 3 clean, 402 Guinea-fowl, to dress, 121 Herb pie, 190, .. management of, in. .. pudding, 233 the poultry-yard, 267 dish of, with liver, 264 Haddock, broiled or boiled, 16 ) .. stuffing for, 16 Herrings, to choose, 2 .. to stew, 16 to smoke, 19 ..' to dry, 17 fried, 19 .. to cure Finnan, 17 broiled, 19 .. the Scotch dish of, (red), to dress, 20 called cropped heads, 17 Haggat, Rev. Mr., his economi- cal bread, 334 Griel soup, 130 .. frying, 'the Staffordshire ... soup, 132 .. potted, 19 .. (like mackerel) 432 INDEX. O S ::: .. tart, 199 Jelly, tapioca, 373 | Lampreys, to stew as at Worces- Jerusalem artichokes, to dress, ter, 24 255 .: to pot as at Worcester, .. Gloucester, 373 Jugged hare, 123 Lard, directions how to, 107 Junket, Devonshire, 287 .. hog's, 96 Larks and other small birds, to Kebobbed mutton, 80 dress, 118 Ketchup, Pontac, for fish, 108 Lavender water, to make, 391 . mushroom, 168; an- Laver, 264 other way, 169 Leek soup, Scotch, 136 .. walnut, of the finest .. and pilchard pie, 181 quality, 169 Lemons, pickled, 176 .. cockle, 169 .. lemon, 170 .. puffs, 203 Kidney, veal, 70 .. custard, 204 .. mutton, 79 .. cheesecakes, 206; an. .. pudding, 223 other, 206 Kitchen pepper, 170 .. pudding, 212 Kringles, 331 .. cream, 274 .. yellow, without Lamb, to choose, 32 cream, 274 leg of, 81 o white, 275 .. hind quarter of, 81 honeycomb, 287 .. fore-quarter of, 81 marmalade, 292 .. breast and cucumbers, 81 | drops, 294 breast of house, 82 .. shoulder of, forced, with to keep, for puddings, sorrel sauce, 82 305 .. larded (French), juice, to keep, 316 246 .. water, for the sick, 382 ... .. dressed plain .. whey, for the sick, 382 (French), 246 .. sauce, 154 .. white fricassee of (French), ketchup, or pickle, 170 246 Lemonade pudding, to eat cold, .. steaks, 82 211 with cucumbers, 79 .. to be made a day be- .. . house, white, 82 fore wanted, 350 ; another .. brown, 82 way, 350 .. that has the flavour cutlets and spinach, 83 and appearance of jelly, 351 head and hinge, 83 .. for the sick, 383 .. fry, 83 - Lent potatoes, 267 ..., sweetbreads, 83 Light, or German, puddings or .. a very nice dish of, 84 .. puff's, 215 sauce for, 154 Lambstones, fricasseed, 83 .. puffs, excellent, 203 Lights and liver (calf's), to dress, fricassee of, and 71 sweetbreads, 84 Linen, how to take stains of fruit .. to preserve, in jelly, 304 pie, 185 434 INDEX. oysters, 75 Milk, to prepare rennet to turn Mushroom ketchup, 168; an- it, in making cheese, 330; other way, 169 another way, 354 .. . powder, 160 sago, rice, Russian seed, sauce, very fine for tapioca, vermicelli, or maca fowls or rabbits, 150 roni, 237 Mustard, to make, 159 coffee, 377 .. another way, .. ground rice, for the sick, for immediate use, 159 378 Mutton, to choose, 31' .. sago, for the sick, 379 . observations on, 72 .. asses', 379 ... to preserve for a length .. artificial, three ways of time, without salt, 40° of making, 379 .. leg of, roasted, 73 .. porridge, 378 .. boiled, 73 .. .. (French), 378 .. à la Turc, 73 .. punch, or verder, 349 .. another mode of divid- Millet pudding, 227 ing a leg of, 74 Mince pies, 197 .. haunch of, to imitate withont meat, 197 venison, 74 .. lemon, 198 .. to dress, 74 egg, 198 .. shoulder of, roasted, 75 patties, resembling, • stewed with 202 Mock brawn, 89 · Queen Mary's Mock turtle, 127 sauce for, 154 .. a cheaper way, 127; .. saddle of, roast, 76 another, 127; another, 128 fillet of, glazed, 76 Moor game, to pot, 119 harrico, 76 Morels and truffles, useful to to hash, 76 thicken soups and sauces, 126 breast of, 77 .. how to pre- .. to collar, 77 serve, in the winter, 265 loin of, 77 Mortar, Roman cement, or, for .. rolled, 77 outside plastering, or brick .. ham, 78 work, 392 .. collops, 78 Muffins, 337 scallops, 81 :: pudding, 218 cutlets in the Portu. Mulled wine, two ways, 376 guese way, 78 Mullets, to choose, 2 .. chops, 78 u red, to dress, 18 .. steaks of, and cucum- Mussel-plum cheese, 313 bers, 79 Mushrooms, observations respect .... Maintenon, 79 ing, 259 , with French ... to dry, 160 beans (French), 245 .. to pot, 161 .. sausages, 100 .. to stew, 160 rumps and kidneys, 79 an excellent way to kidneys (French), 245 pickle, to preserve the fla- kebobbed, 80 vour, 175 China chilo, 81. ::::::: INDEX. 435 Mutton pie, 185 | Orange marmalade, 291 pudding, 223; another, .. biscuits, or little cakes, · 223 294 . pasty, to eat as well as o custard, 205 venison, 196 .. cheesecakes, 206 ... hashed, with herbs, a very fine (French) 245 crust for, 194 broth, Scotch, 137 chips, 293 .. for the sick, 370 fool, 272 .. carrier sauce for, 154 posset, 284 cream, excellent, 276 Nasturtiums, to pickle, 175 jelly, 280 .. for capers, 156 juice, China, to keep, 296 National plum pudding, 225 pudding, three ways of Nelson puddings, 218 making, 212 New College pudding, 216 tart, 199 New England pancakes, 235 tartlets, or puffs, 199 Norfolk punch, two ways, 349, tourt, 160 350 to butter, hot, 292 .. dumplings, 234 to keep, for puddings, Nuts, crack, 330 &c. 305 .. preserved, to fill, (a cor- Oakwainscot,fine, to give a gloss ner dish,) 292 to, 398 .. whole, carved, 292 Oatmeal pudding, 214 . . to preserve, in jelly, Oil, how to extract, from boards or stone, 401 Orangeade for the sick, 383. Old deeds, charters, &c. on paper Orange-flower cakes, 294 or parchment, when the writing Orgeat, two ways, 296 is obliterated or sunk, to make .. for the sick, 383 it legible, 301 Ortolans, to roast, 121 Olio, a vegetable, 264 Ox-cheek, stewed plain, 54 Oliver's biscuits, 338 'to dress another way, Olives, 176 o beef, 50 Ox-feet, various ways of dress- .. veal, 65 ing, 56 . 2. .. pie, 183 Ox-tail-soup, 138 Ox-palates in white sauce (French), 241 Onions, pickled, 176 Oxford dumplings, 233 i sliced with cu. | Oysters, to choose, 4 cumbers, 172 to feed, 29 . sauce, 152 to stew; 29 .. soup, 135 boiled, 29 .. to stew, 256 scalloped, 29 ri to roast, 256 fritters, 29 .. store, to preserve in win- fried, to garnish boiled ter, 265 fish, 20 Orange butter, 284 loaves, 29 304" 55 Omelet, 290 .:: a friar's, 213 2 F 2. 436 INDEX. Peas. Dol Per Pett Pich Oysters, to pickle, 30; another | Paste, a less rich puff, 191; an way, 30 other, 191 .. pie, 181 .. rich, for sweets, 192 .. patties, 201 .. rice, for relishing things, .. sauce, 158 193 .. soup, 143 .. royal, for pattypans, 192 .. as made at Oyster .. flaky, 192 mouth, 143 .. potato, 193 .. light, for tarts and cheese- Paint, to clean, 398 cakes, 194 Palates, beef, 48 .. croquant, for covering pre- Panada, made in five minutes, serves, 192 for the sick, 373 .. strong, for paper, 403 .. two others, 373 .. for chapped lips, 390 .. chicken, 374 hands, 390 Pancakes, observations on mak- | Pastry, observations on, 190 ing, 208 .. remark on using pre- common, 234 I served fruit in, 190 .. fine, fried without but | Pasty, to prepare venison for, ter or lard, 234 195 Irish, 235 .. venison, 195 of rice, 235 .. .. crust for, 191 New England, 235 l. .. of beef or mutton, to eat cream, 235 as well as venison, 196 Paper, black, for drawing pat- .. potato, 208 terns, 391 Patent cocoa, 378 .. hangings, to clean, 398 Patterns, black paper for draw- Parmesan and cauliflower, how to dress, 257 Patties, fried, 201 Parsley, to crimp, 6 and 263 oyster, 201 .. sauce, when no parsley lobster, 201 leaves are to be had, 152 or podovies, beef, 201 o pie, 189 veal, 202 .. to preserve, for the win- turkey, 202 ter, 265 a good mince for, 202 Parsnips, to fricassee, 262 resembling mince pies, .. to preserve, to eat in 202 winter, 265 .. forcemeat for, 162 Partridges, to choose, 104 Peaches in brandy, 304 .. to roast, 119 Pea-fowl, to dress, :21 .. in salad (French), 247 .. management of, in the .. to pot, 119 poultry-yard, 367 a very cheap way of Pears, stewed, 283 potting, 119 · .. .. baked, 283 cold, sauce for, 150 .. jarganel, to preserve most .. soup, 130 beautifully, 310 .. pie, 188 - Paste, rich puff, 199 Peas, to boil, 254 .. old, soup, 133 ing, 391 Sweet nince for, 202 . to mas eto eat : artridges; 265 INDEX. ; 437 - :::::: Ping: to roast, 119 Peas, green, soup, 133 | Pies, calf's head, 183 .. .. another, as .. excellent pork, to eat cold, used in Italy, 134 . 184 dried, soup, 134 .. mutton, 185 green, to keep, 253. .. squab, 185 .. . another way, lamb, 185 . practised in the Emperor chicken, 185 of Russia's kitchen, 254 .. green goose, 186 .. .. to stew, 254 . Staffordshire goose, 186 .. old, to stew, 254 duck, 186 Pelaw, 109. giblet, 187 Pepper, kitchen, 160 rabbit, 187 o pot, 130 .. pigeon, 188 Peppermint drops, 295 .. partridge, 183 Perch, to choose, 1 .. hare, to eat cold, 188 o to dress, 22 .. French, 188 .. like trout, 23 .. vegetable, 189 Perigord pie, 178 .. macaroni, 189 Pettitoes, 89 .. parsley, 189 Pewter pots, to clean, 403 .. turnip, 189 Pheasants, to choose, 104 .. potato, 190 .. herb, 190 Pickles, rules to be observed with, ... apple, 196 - 170 .. cherry, 196 .. India, 171 .. currant, 197 ... lemon, 170 .. mince, 197 .. an excellent and not .. .. without meat, 197 common, called salade, 173 .. .. lemon, 198 Pies, observations on, 177 . egg, 198 .. meat, raised crust for, 178 .. cold meat, a savoury jelly .. Perigord, 178 for, 147 .. eel, 179 .. fish, sauce for, where cream .. cod, 179 is not ordered, 153 .. mackerel (as cod), 179 .. cold savoury, forcemeat for, .. ling, 180 164 .. sole, 180 Pig, sucking, to scald, 88 .. shrimp, 180 to roast, 89 .. lobster, 180 .. pettitoes, 89 .. a remarkably fine fish, 181 .. head, to collar, 90 .. pilchard and leek, 181 .. feet and ears, souse for, 91 .. oyster, 181 soused; 92 .. beef-steak, 182 fricasseed, 92 and oyster, 182 jelly of, 93 .. veal, 182 .. cheek, to prepare for boil- .. a rich veal, 182 ing, 91 .. veal (or chicken)) and pars .. harslet, 93 ley, 183 Pigeons, to choose, 104 .. cold veal, or chicken, 183 o various ways of dressing, .. veal, olive, 183, 114 440 INDEX. Pudding, suet, baked, 224 Puffs, apple, 202 .. veal suet, 224 .. lemon, 203 .. hunter's, 224 L .. cheese, 203 .. plum, 225; another, 225;| .. Spanish, 267 another, very light, 225 | Puits d'amour, 267 .. national plum, 225 Punch, an excellent method of prune, 225 making, 348 custard, 226 •. iced, as used in Italy, 285 sponge, 226 . milk, or verder, 349 macaroni, 226 .. Norfolk, two ways, 349, vermicelli, boiled, 226 350 .. baked, 227 Purple, a beautiful one for dyeing millet, 227 gloves, 331 carrot, 227 chestnut, 227 Quails, to dress, 120 quince, 228 Quaking pudding, 218 excellent apricot, 228 Queen cakes, two waysof making, gooseberry, baked, 228 326 green bean, 229 Queen Mary's sauce for shoulder tansy, 229 of mutton, 154 cowslip, 229 Quick-made pudding, 231 Shelford, 229 Quinces, to preserve whole or brandy, 229 half, 314 buttermilk, 230 • marmalade, 313 arrow-root, 230 .. pudding, 228 curd, 230 .. boiled, 231 Rabbits, to choose, 104 .. .. Dutch, 231 .. various ways of dressing, .. Pippin, 231 123 .. Yorkshire, 231 to make them taste much .. a quick-made, 231 like hare, 124 .., a Charlotte, 232 .. to pot, 124 .. Russian seed, or ground rice, 232 .. ... (like chicken), 186 .. cream, 232 .. fricasseed, crust for, 193 .. Welsh, 232 ... white sauce for fricassee .. herb, 233 of, 149 .. plum (French), 252 .. mushroom sauce for, 150 .. to keep oranges or le- .. live, management of, 369 mons for, 305 Ragout (Hessian), and soup, 138 .: black, three kinds, 93, Raised crust for custards or fruits, 94. 193 .. hog's, without blood, 95 .. .. for meat pies or fowls, .. .. plainer, 95 &c., 171. Puff-paste, rich, 191 | Raisin wine, excellent, 345 Dun l ess rich, 191 Puffs, light, or German, 215 . .. without cider, 346 Ramakins, 290 .. excellent light, 203 | Raspberry tart, with cream, 200 ::::::::::::::::::::::: .. pie, 187 .. :: white, 95 . .. with cider, 346 442 INDEX .. to boil. 9.' .. (Italian), 250 Sea-cal Servan direc Shalot Shank Salad, substitute for egg in, 261 | Sauces, parsley, to make, when .. French, 260 no parsley leaves can be had, .. of French beans (French), 251 ... green, for green geese, .. lobster, 260 or ducklings, 151 Salmagundi, 288 bread, 152 Salmon, to choose, 1 ; .. Dutch, for meat, fowl, or fish, 152 to broil, 9 .. Robart, for rumps or to pot, 11 steaks, 153 to dry, 9 .. Benton, for hot or cold to dress dried, 10 roast beef, 153 an excellent dish of .. for fish pies,where cream dried, 10 is not ordered, two ways of .. to pickle, 10 . making, 153 .. an easy way to pickle a | tomata, for hot or cold · piece of, already boiled, 11 meats, 153 .. collared, 11 Saloop, 378 . (French), 250 Sanders, 51 • apple, for goose and roast Sauces, 148 pork, 154 .. French, 249, 250 the old currant, for veni- .. a very good, especially son, 154 to hide the bad colour of .. lemon, 154, fowls, 148 .. carrier, for mutton, 154 .. white, for fricassee of .. Queen Mary's, for shoul- fowls, ralibiis, white meat, der of mutton, 154 fish, or vegetables, 149 .. for lamb, 154 ... a very good, for boiled ... for veal, or any meat, 155 chickens, 149 .. for wild fowl, 151 . another for the same, or | .. nasturtiums for, for ducks, 151 156 .. an excellent, for boiled | .. piquante, 156 carp, or boiled turkey, 151 ... for fowl of any sort, 150 .... fish, very fine, 156; ang- .. for cold fowl or par- ther, 157 tridge, 150 .. a very fine mushroom, .. à la craster, 157 for fowls or rabbits, 150 oyster, 158 .. lemon white, for boiled lobster, two ways, 158 fowls, 149 shrimp, 158 . another white, for boiled anchovy, 158 fowls, 150 for roast fowls, 150 liver, 151 egg, 152 onion, 152 clear shalot, 152 | Sausages, veal, 100 Sheep Shelto 1: ::: . caper, 155 .. substitute for, 155 Siberit 309 Sippet .. to serve cold, 156 not Skate . .. without butter, 157 Soles spinach (French), 250 endive (French), 250 sorrel (French), 250 onion, (French), 250 cucumber (French), 251 444 INDEX. Sucking .. skate, 142 Suet, to .. pudding, 223 :::: : 6 pork, 88 Soup, eel, 141 Stains, to take themout of marble, 401; iron stains, 401 lobster, 142 Steaks, beef, 46 .. crayfish or prawn, 142 ..... and oyster sauce, 46 .. oyster, 143 .. Staffordshire, 46 .. another, as made at .. Italian, 46 Oystermouth, 143 .. pie, 182 à la sap, 139 .. portable, 139 baked, 223 maigre, 140 ; another, 140 .. .. sauce Robart for, fish, stock for brown or 153 white, 141 .. and kidney pudding, 223 baked, to give away to poor ... of mutton or lamb, and families, 384 cucumbers, 79 .. an excellent, for the weakly, .... Maintenon, 79 386 .. lamb, 82 Souse for brawn, and pig's feet and ears, 91 Steel, to take rust out of, 402 Souster, or Dutch pudding, 214 Stew, an Indian Burdwan, 84 Spanish fritters, 236 Stock, clear brown, for gravy. .. puffs, 267 soup or gravy, 126 .. cake, 327 .. for brown or white fish- Sparerib of pork, 87 soups, 141 Spinach, to boil, 257 Stone, to extract oil from, 401 o soup, 135 .. chimney pieces, to blacken .. cream, 277 the fronts of, 401 Sponge cake, 239 of stairs and halls, to clean, .. another, without but 401 ter, 239 Stoves, cast iron, to clean the . .. pudding, 226 fronts of, 402 Sprats, to choose, 2 ... to take the black off the . baked, 20 bright bars of polished ones .. to boil, 21 in a few minutes, 403 .. to make them taste like Strawberries, to preserve whole, anchovies, 162 306 Squab pie, 185 to preserve, in wine, Staffordshire beef-steaks, 46 dish of frying herbs, Stucco, excellent, which will ad- 264 here to wood-work, 392 syllabub, 286 Stains, to take any kind out of | Stuffing for pike, haddock, ale linen, 293 small cod, 16 .. caused by acids, 393 .. for soles, 15 .. fruit, another way for. I .. forcemeat for, 16% 393; another, 393 Sturgeon, to dress fresh, ... .. of wine, fruit, &c., after .. to roast, 8; ano they have been long in the oi an excellent inai linen, 393 of pickled, 8 .. many others, 394 . Sucking pig, to scald, 88 Sweet 306 Swee ... mason's washes for, 392 Swee Swis Sylla roast, 8; another, 8 446 INDEX. Veal k :::: Tongue, an excellent way of pre- Turkeys, management of, in the paring, to eat cold, 54 poultry-yard, 366 .. a pickle fur, that will / Turnip soup, 133 keep for years, 98 .. pie, 189 .. larded (French), 241 Turtle, to dress, 6 Transparent marinalade, 292 . .. forcemeat for, as at the on pudding, 219 Bush, Bristol, 165 . crust for tarts, 192 Trifle, excellent, 271 Udder and tongue, to roast, 52 .. gooseberry or apple, 271 .. cake, 271 Vanilla cream, 275 .. an Indian, 271 . Veal, to choose, 31 .. a froth to set on, which to keep, 57 looks and eats well, 278 1 . leg, 57 Tripe, different ways of dressing, .. knuckle, 58 55 .. shoulder, 58 . soused, 56 .. forced, 58 Trout, to choose, 3 .. neck, 59 .. to dress, 22 à la braise, 59 .. to pot (like lobsters), breast of, 60 26 .. to collar, 60 .. à la Genevoise, 23 .. collared to eat .. in white sauce (French), " hot: 61 ... chump, à la daube, 61 .. in green sauce (French), I .. rolls of either cold or fresh, 240 61 dressed in paper (French), .. harrico of, 62 240 ... a Dunelm of, cold, 62 .. fricasseed (French), 240 minced, 62 .. in salad sauce (French), ... 240 .. to pot with ham, 66 Truffles and morels, how to pre- .. cutlets, Maintenon, 63; serve in winter, 265 another way, 63; otherways, .. useful to 63, thicken soups and sauces, .. with force- 126 meat (French), 241 Tunbridge cakes, 328 .. .. collops, 63" Turbot, to choose, 1 . to dress quick, 63 ; .. to keep, 9 another way, 64 .. to boil, 9 .. scallops of, cold, 64 Turkeys, to choose, 103 .. fricandeau of, 64 .. to boil, 108 .. a cheaper, but equally good .. boiled, an excellent sauce fricandeau of, 65; another .. to roast, 108 .. olives, 65 .. pulled, 108 .. cake, 66 .. sausages of, cold, 102 .. marbled, 66 devil of, 109 .. an excellent dish of, that patties, 202 has been roasted, 67 240 potted, 65 Venis for, 151 way, 65 Ver INDEX. 447 ::::::::::::: Veal kidney, 70 Vermicelli pudding, boiled, 226 • Sausages, 100 baked, 227 . .. cold, 102 : 'milk, 287 .. broth, 141 Vinaigrette for cold fowl or meat, gravy, 146 . 168. ..' less expensive, 146 | Vinegars, observations on, 165 sauce for, 155 .. camp, 167; another, roast, sorrel sauce for, 155 167 .. pie, 182 gooseberry, 166 • .. a rich, 182 raspberry, 351 .. and parsley pie, 183 shalot, 168 .. pie, cold, 183 sugar, 166 .. olive pie, 183 cucumber, 168 .. suet pudding, 224 wine, 166 • patties, 202 malt, 167 .. pottage (French), 249 water, raspberry, for .. broth, very nourishing for the sick, 382 the sick, 370; another, 370 .. whey, for the sick, 382 Vegetables observations on dress- ing, 253 Wafers, 330 .. to boil, green, 253; Wainscot, fine oak, to give a gloss in hard water, 253 to, 398 ... how to preserve for Walnuts, to pickle, 174; ano- the winter, 265 ther way, 174 .. white sauce for, 149 Walnut ketchup, of the finest • soup, 131 ; another, la quality, 169 132 , Wash-balls, to make, 390 .. pie, 189 Washes for stucco, 392 .. olio, 264 Water cakes, 328 garden, substitutes .. gruel, 379; another way, for, 266 380 Venison, to choose, 30 souchy, 18 to keep, 37 .. barley, 381; another, 381 to dress, 37 .. an excellent, to preserve neck and shoulder, 38 the hair from falling off, 391 stewed shoulder, 38 Welsh beef, 52 os breast, 38 .pudding, 232 hashed, 38 .. rabbit, 317 to preserve for a length .. ale, to brew, 338 of time without salt, 40 Whey, 382 .. the old currant-sauce for, 154 - as in Italy, 361 to prepare for pasty, 195 .. white wine, for the sick, .. pasty, 195 382 .. .. crust for, 191 .. vinegar and lemon, 382 .. to make a pasty of beef .White, to stain jellies, ices, or or mutton, to eat as well as, | cakes, 286 196 .. hog's puddings, 286 Verder, or milk-punch, 349 .. sauce, or bechamel, 145 - - hey, Gallino curds and whey, 448 INDEX. Whitepot, 289 Wine, raisin, without cider, 346 rice, 289 .. egg for the sick, 383 Whitings, to choose, 2 .. to refine, 340 .. to dry like haddocks, l .. roll, 284 . 17 .. vinegar, 166 Widgeon, to dress, 120 .. mulled, 376; another way, · Wild fowl, to roast, 120 376 ...... sauce for, 151 ; ano- .. 'to preserve strawberries in, ther, 151 315 Windsor beans, fricasseed, 258 .. white, whey for the sick, Wine, remarks on Euglish, 341 282 .. a rich and pleasant, 342 Woodcocks, to dress, 120 .. raspberry, 342 .. to pot, 121 . or currant, 342; Wood-pigeons, 116 another way, 343 Woollens, to preserve from moths, .. black currant, very fine, 394 • ginger, excellent, 343; Yeast, to make, 333; another another way, 344 way, 333 cowslip, excellent, 344 t i to preserve, 341 .. elder, 344 ... dumplings, 234 ..,.,white elder, very much Yellow, to stain jellies, ices, OF like Frontiniac, 345 cakes, 286 .. clary, 345 ' Yorkshire cakes, 337 .. raisin, excellent, 345 I • 343 l " puddings, 231 • with cider, 346 THE END. prime sy was a corta, stamine saman Printed by WILLIAM CLOWES, Stamford Street my