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Sirloin of Beef. . Aitchbone of Beef. 3. Fricaudeau of Peal. 4. Fillet of Weal. 5. Calf's Head. 6. Ham 7. Roast Pig 8. Chine of Pork. /, ºf 2 * . gº A E O P L E * 'S E D1 r ſo w, A * : * * — ?? tº . . z WAR N E'S MODEL COOKERY HOUSEKEEPING BOOK, CONTAINING COMPLETE INSTRUCTIONS IN HOUSEHOLD MANAGEMENT. COMPI Le D AND edited BY M A R Y J E W R Y. w WITH ORIGINAL ILLUSTRATIONS, PRINTED IN COLOURS BY KRONHEIM. - - - - - - " - £ombon: FREDERICK WARNE AND COMPANY., BED FORD STREET, COVENT GARDEN. NEW YORK : SCRIBNER, WELFORD, AND CO. [All rights reserved.] * - AA THE NEW YORK PUBLIC LIBRARY §§74.4% ASTOR, LEN6. TILDEN FOUNDATIONS R 1988 le LONDON : sAviLL, Edwards AND Co., PRINTERs, cHANDos STREET, COVENT GARDEN. - - - e - '- - - - - - • * - " - - - * - - - * ~ * * º - - -- - - - • * * * * - * * * • * - * * * - I • * * * * - - - T - - * * * - - - * - , - - - *- : * * - a. * * -- - - - - - - -- - - - - • * * * *, * * * * * - - - - * - * * - - - e - - * * ~ * - * PREF AcF. IN preparing a People's Edition of the Model CookeRY Book, the Publishers have been careful that such receipts should be selected as would best suit the requirements of housekeepers with small incomes. At the same time a few dishes have been Plain cooks will find full instructions in it, by which they may execute any receipts hereafter placed in their hands, and it is hoped that by all readers this condensation of the “ Model Cookery" will be found generally useful. BEDford Street, Covent GARDEN, May, 1868. CONTENTS. 3 PAGE HINTS TO HOUSEKEEPERS . . I How To MARKET . . . . . 3 FOOD IN SEASON FOR EACH MONTH OF THE YEAR . . KITCHEN UTENSILS . , , . CARVING . . . . . . . . THE BREAKFAST-TABLE • . . FISH . . . . . . . . . . SOUPS . . . . . . . . . SAUCES AND FORCEMEATS OR STUFFING ... • BEEF . . . . . . . . . MUTTON . . . . . . . . LAMB . . . . . . . . . GRAVIES - - VEAL • . . . . . . . . PORK . . . . VENISON . . . . . . . . POULTRY . . . . . . . . MADE DISHES . . . . . . CURRIES AND INDIAN DISHEs . 92 MEAT PIES AND PUDDINGs, vols- AU-vest, Etc. . . . . . 94 vegetABLEs, vegetABLE PU- REES, SALADS, AND SALAD MIXTURE . . . . . . . Ioo CURING BACON, HAMs, Etc.— Potting, collariNG, ETC. TO MAKE PASTES AND PASTRY Misce Mear . . . . . . . BAKED AND BOILED PUDDINGS. PANCAKES AND FRITTERS . . FLUMMERY, BLANCMANGE, SYL- LABUBs, ETC. . . - - - SOUFFLES AND OMELETS. . . CREAMS . . . . . . . . . JELLIES AND SWEET DISHES . sEcond course DISHEs, RE- LISHES, ETC. . . . - BARING BISCUITS AND CAKES . PRESERVES AND PICKLES - a WINES AND SYRUPS . . . . COOKERY FOR THE SICK . . . USEFUL RECEIPTS FOR HOUSE- KEEPERS AND SERVANTS . MODES OF FOLDING TABLE NAP- KINS. . . - - - - - INDEX • . . . . . . . PAGE Ioſ . Io8 III I23 I25 126 127 I28 I31 I32 136 I4I 242 145 I47 148 WARNE'S MODEL COOKERY, PEOPLE'S EDITION. HINTS TO HOUSEKEEPERS. ON the Lady of the house devolves the task of providing food for her household ; it should be her care that no waste or ignorant misuse shall squander the property of her husband—most frequently the bread- winner for the family—and that nothing is lost by carelessness or bad cookery. She is to take care that there is no lack through fault of hers, nor any drawback to domestic comfort through injudicious rule ; no neglect caused by the love of idle pleasure. A lady will find it best to give her servants orders for the day, before breakfast, if con- venient, and, to do this well, she must visit the larder herself early that she may judge of what is required. Her cook should have a book-slate and pencil, and enter the orders for dinner on one leaf of it that there may be no mistakes made in them. On the other leaf she should be ordered to enter daily the amount of milk, bread, &c., bought on the previous day, which the mistress should then transfer to her commonplace book, to be entered in the account-book at the end of the week. Pay all your bills, if possible, every week. If some few remain to be paid quarterly, do not on that account delay to examine them weekly, and to make up the week's accounts. You will then be sure of your expenditure. Take care that the butcher always brings a ticket of weight with the meat ; and have those weight tickets brought to you weekly in order that you may compare them with the entries in your book. All meat brought into the house should be weighed to see if the ticket is correct, and for this purpose a pair of scales should be kept in the kitchen ; groceries, &c., should also be tested as to weight on receipt of them. Ascertain the price of every article of food in your neighbourhood; as prices differ with localities, and that which might be economical food in one place is frequently the reverse in another. In order to learn prices, do not disdain to market for your- self, if you are your own housekeeper. You will thus be able by personal observation to learn which are the best shops for different articles, and what are the fair rates of pay- ment for them. It is also essential that a housekeeper should know the average weekly consumption of food for each person in an ordinary family, that she may be able to check waste and provide provisions for any period she may desire. For this pur- pose we subjoin a list of the usual allow- ances, which will of course vary very much from differing circumstances ; but it will give a general idea on the subject, which personal experience will modify — Food for one Person Weekly. Tea, two ounces. Coffee, a quarter of a pound (if for break- fast only). Cocoa paste, a quarter of a pound, for breakfasts. Sugar, half a pound. Cheese, half a pound. Butter, half a pound. Milk, one quart; varying with the taste of the family. Bread, eight pounds for a woman, six- teen pounds for a man or boy. Meat, six pounds. Beer, one gallon for a woman, seven quarts for a man. Potatoes, three and half pounds. Of course this estimate of quantities must be modified greatly by the habits and tastes of the family, and by the fact of resi- dence either in the town or country. A large supply of vegetables, fish, or puddings will greatly reduce the scale of meat; and making tea and coffee for num- bers will reduce the amount of those articles. We merely give this general idea of quantity to guide, in a measure, the inexperienced B 2 Hints to Housekeepers. flousewife. We should have been thankful for the weight of bone found in every joint, for such knowledge ourselves, as without it except buttock of beef. one invariably buys more than is actually Having advanced thus far in our know- needed for the consumption of the house- ledge of housekeeping, the next step is how hold. to choose meat, and in order to do this well With regard to meat, an allowance must we must know the names of the different be made for its waste in cooking, and also | joints. º º - | - | `--- | | | || * A \, | A º A | º An ox is divided by the butcher into the following joints —London style. . Sirloin. I - 6. Veiny piece. 11. Middle rib (4 ribs). 15. Clod. 2. Top, or aitch-bone, 7. Thick flank. 12. Chuck rib (3 ribs). 16. Sticking. 3. Rump. . 8. Thin flank. 13. Shoulder, or leg-of- || 17. Shin. 4. Buttock, or round. 9. Leg. mutton piece, 18. Cheeks 5. Mouse buttock, | Io. Fore rib (5 ribs). 14. Brisket. or Head. Hints to Housekeepers. 3 HOW TO MARKET. We advise our lady housekeepers to First in the list comes butcher's meat; of market for themselves; but as some skill is which beef is considered the best by the required in a purchaser (if this duty is to be generality of English people. An ox should performed to advantage), we will endeavour be kept five or six years before it is killed ; to give directions by which inexperienced it is then in its prime. Ox-beef is the best. housewives may be enabled to select good It is a fine grained meat; the lean of a articles. A CALF is cut into the following joints:— 1. Loin, best end. 5. Fore knuckle. 9. Breast, best end. 2. Loin, chump end. 6. Neck, best end. Io. Breast, brisket end. 3. Fillet. 7. Neck, scrag end. II, Head. 4. Hind knuckle. 8. Blade bone, B 2 4. Hints to Housekeepers. of fat, when it is well fed and good. The fat should be white, not yellow, and the suet also white and firm. Beef should never be lean ; it is tough and bad unless there is a good quantity of fat. Heifer- beef is paler than ox-beef, and closer grained ; the fat whiter, and the bones, of course, smaller. Bull-beef is only described to be avoided. It is dark coloured and coarse grained ; has very little fat, and a strong meaty smell about it. bright-red colour, intermingled with grains| Of these joints choose the rib or sirloin, for roasting. If you purchase ribs of beef, let them be the middle ribs. You may have one, two, three, or four ribs, as you will ; but one rib is too thin to be economical, as it dries up in cooking. If, however, your family be small, a single rib, with the bones taken out, rolled, and stuffed, will make a nice little roast. If you buy a sirloin, take care to have it cut from the chump end, which has a good under cut or fillet, as then, in addition to a roast joint, you will have A SHEEP is thus divided :- | \ = 1. Leg. 2. Chump end of loin. 2. Best end of loin. 4. Neck, best end. 5. Neck, scrag end. 6. Shoulder. 7. Breast. A saddle is the two loins undivided. A chine is the two sides of the neck undivided. Hints to Housekeepers. 5 another dish, i.e., fillets-de-bacuſ, one of the best dishes ever served. The rump is preferred to the sirloin by epicures; but it is too large to serve whole. A sufficiently large joint is cut from the chump end to roast. For the servants' hall, or as a dinner for a large family where economy is essential, the buttock of beef is excellent, and very profi- table. It is cheaper than the other roasting portions of the ox, has no bones, and affords quantities of rich gravy. But it should be hung for some time until quite tender. The round, aitchbone, and silver- side are usually salted and boiled. The neck is used for making soup or gravy—ask for it as “gravy beef;" the thin flank is the part to be collared. A “rumpsteak" is to be ordered for frying, &c. A “beefsteak" does for stewing, puddings, pies, &c. The inferior and cheaper parts of beef make excellent bouilli—a dish for which you will find directions in the body of the book. VEAL should be small and white, and the kidney well covered with fat. The calf should not be older than eight or ten weeks when it is killed, or the flesh will be coarse. If veal is large it should be cheaper, as it is less delicate. The flesh should be dry, closely grained, and white; if it is moist and clammy it is stale, and not fit for cook- 1ng. The fillet, loin, shoulder, and best end of the neck are the roasting joints. The A LAMB is divided thus:– --- 1. Leg. 2. Loin. | 3. Shoulder. º | 4. Breast. 5. Ribs. 3, 4, 5, together, Fore-quarter, 6 Hints to Housekeepers. breast is sometimes roasted in very small families, but it is usually stewed, as is also the knuckle ; or the knuckle may be boiled, and served with parsley and butter. A calf's head is a delicacy. Calf's feet are also valuable boiled, stewed, or used for jelly. Veal makes the best stock for rich soups and gravies. It is a most useful meat for made dishes of all kinds, on account of its delicate flavour. MUTTON.—Wether mutton is the best. It may be known by its having a knob of fat on the upper part of the leg. It should be dark coloured and have plenty of fat. The colour is important, as it is a proof of age, and the older mutton is the better it is. It should, properly, be the flesh of a sheep four or five years old, to be in perfection, but such meat is rarely to be bought at a butcher's; one tastes it only at the houses of countrygentlemen who kill their own animals. All the joints of a sheep may be roasted. The saddle is the best. The haunch is next best to the saddle ; it is the leg and loin undivided. The leg and neck are fre- quently boiled. The leg and loin, sepa- rated, are the best joints after the haunch. Chops are cut from the loin ; cutlets from the thick end of the loin, best end of the neck, or middle of the leg. The leg is sometimes cured and smoked as a ham. The breast of mutton is often salted and - A DEER is cut up in four portions. 3. Shoulder. - 4. Breast. Hints to Housekeepers. 7 boiled. The scrag end of mutton is very good stewed with rice. LAMB should be small; of a pale coloured red, and fat. Lamb is generally roasted. The leg of “house lamb" (which is in season just before Christmas), is sometimes boiled and served with white sauce. VENISON.—Venison is not very often bought, but when it is you can tell as to its being “high” or not, by running a skewer into the shoulder, and observing the scent on it when withdrawn. The fat should be thick and clean. If the cleft of the haunch is smooth and close, the animal is young. PoRK. — Buy pork of a respectable butcher; or get it from some place where you know it has been carefully fed; from a dairy farm is the best place, or from a miller's, or even from some country neigh- bour, as diseased or bad pork is very dan- gerous food. The fat of pork should be firm, and the lean white, and finely grained. The rind or skin thin and smooth. If the flesh feels clammy to the touch the pork is bad. If the fat has kernels in it the pig has been measly, and the meat should not be eaten. Pork should be perfectly sweet to be good, therefore do not hang it long. The PIG is divided thus:– º ſº |º --E - - -- ſº i. º Fſ | | T ! | - º | F.T. —ull | ºilſ * ºil w" / ſ !". 6 º' § 4 I. º ||| | | º º | | | | ||| | ſº 1. Spare rib, | 3. Belly. 5. Hind loin. 2. Hand. 4. Fore loin. 6. Leg. BACON.—-If bacon is good the rind is thin, the fat firm and pinkish, the lean tender and adhering to the bone. Rusty bacon has yellow streaks in it. HAMs are tried by sticking a knife or skewer into them up to the knuckle; if when drawn out it has a nice smell, the ham is good. A bad scent will be perceived if it is tainted. The roasting joints of pork are the spare rib, loin, and leg ; the other joints are salted ; the leg may also be cured and boiled. The sides or flitches are made into bacon. The leg makes a ham. Meat should be wiped with a dry, clean cloth as soon as it comes from the butcher's; flyblows should be cut out, and in loins, the long pipe that runs by the bone should be taken out, as it soon taints; the kernels also should be removed from beef. Never re- ceive bruised joints. If you wish to keep your meat hanging longer than ordinary, dredge it well with pepper. Powdered charcoal dusted over it will also prevent its tainting, nay, will absolutely remove the taint from meat already gone. We have seen a pair of fowls quite green from un- avoidably long keeping made fresh and sweet as ever by being sprinkled with powdered charcoal for an hour before dressing. In hot summers it is very ad- visable to keep a lump of charcoal in the larder. Meat becomes more digestible and tender by hanging, but lamb and veal can- not be kept so well as beef and mutton. Remember that the best, and therefore the dearest joints are the most economical in the end, because they contain more solid meat than the others; but very large joints are not economical for a small family; nor are they as wholesome as our old fashioned English prejudices once deemed them. Poultry and Game, to Choose. TURKEY. —The cock bird, when young, has a smooth black leg with a short spur. The eyes are bright and full, and the feet supple, when fresh ; the absence of these signs denotes age and staleness; the hen may be judged by the same rules. Fowls.--The young cock has a smooth leg and a short spur; when fresh, the vent is close and dark. Hens, when young, have smooth legs and combs; when old, these will be rough ; a good capon has a thick belly and large rump, a poll comb, and a swelling breast. * GEEse.—In young geese the feet and bills will be yellow and free from hair. When fresh, the feet are pliable; they are stiff when stale. DUCKS may be selected by the same rules, Hints to Housekeepers. PiGEoNs, when fresh, have supple feet, and the vent will be firm ; if discoloured they are stale. PLOVERs, when fat, have hard vents; but like almost all other birds, may be chosen by the above rules. - HAREs.--When a hare is young and fresh, the cleft in the lip is narrow, the body stiff, and the claws are smooth and sharp ; old and stale hares will be the opposite of this. Rabbits the same. In order to ascer- tain whether a hare is young or old, turn the claws sideways ; if they crack it is young. The ears also should be tender, and capable of bending easily. PARTRIDGEs.—Yellow legs and dark bill are signs by which a young bird may be known ; a rigid vent when fresh. When this part is green the bird is stale. PHEASANts may be chosen as above; the young birds are known by the short or round spur, which in the old is long and pointed. MOOR GAME. – Grouse, Woodcocks, Snipes, Quails, Ortolans, &c., may be chosen by the rules above given. Choose white legged and dark for roasting. To Choose Fish. The eyes of fish, if fresh, are bright, the gills of a fine clear red, the body stiff, and the smell not unpleasant. Chloride of soda will restore fish that is not extremely fresh, but it is never so good as when it has not been kept. A turbot should be thick ; the under side of a pale yellowish white, the colour of rich cream. The salmon and the cod should have a small head, verythick shoulders, and a small tail. The flesh of the salmon should be of a bright red colour, the scales very bright. Do not buy herrings, mackerel, or whit- ings unless quite fresh, and do not attempt to keep them even till the next day. may be kept twenty-four hours. Soles the fowls for boiling, Same. Eels should be bought alive. Crabs and lobsters should be heavy and very stiff; if they feel limp they are stale. They are often bought alive. Oysters, if fresh, will close forcibly on the knife when opened. If the shell gapes in the least degree, the oyster is losing its freshness. When the fish is dead the shell remains open. Small “natives" are the best oysters for eating ; for sauces or other culinary purposes the larger kinds are good enough. To Choose Eggs. Shake the eggs; if they are bad they will rattle, But we think the best plan is to put – Hints to Houscłczpers. 9 them in a basin of water, and see if they lie on their side, down in it. If the egg turns upon its end it is bad; if it lies obliquely, it is only not quite fresh, but may do for pud- dings, &c. M. Soyer tells us that the “safest way is to hold them up to the light, forming a focus with your hand; should the shell be covered with small dark spots they are very doubt- ful.” . . . “If, however, in looking at them you see no transparency in the shells, you may be sure they are rotten and only fit to be thrown away. The most precise way is to look at them by the light of a candle; if quite fresh there are no spots upon the shells, and they have a brilliant light yellow tint." | Eggs to be preserved for use should be quite fresh from the nest. To Choose Vegetables. Take care that they are fresh looking and crisp. POTATOES.–- We think the best are the walnut-leaf kidney for summer and the re- gents for winter use. But tastes differ so much with regard to potatoes that we can only advise buying them of the best and most respectable dealers. To Choose Apples. In choosing apples, be guided by the weight; the heaviest are the best, and those should always be selected which, on being pressed by the thumb, yield to it with a slight crackling noise. Prefer large apples to small, for waste is saved in peeling and coring them. Apples should be kept on dry straw in a dry place, and pears hung up by the stalk. The Store-Room. Every lady should have a small closet for her stores if she has not a regular store- room. Groceries should always be bought in quantities, if possible ; thus the turn of the scale and the weight of paper, &c., is saved. At certain seasons of the year some articles may be bought cheaper than at others. Advantage should be taken of any fall in the market. A book should be kept in the store-room to enter the date when each store is bought, and at what price. The store-room should be very dry, and furnished with drawers, shelves, and nails with a few little nets suspended from them for hanging lemons in. It should contain also earthenware jars for sugars, and tins for keeping tea, coffee, and biscuits. The large or small tins in which biscuits are sold should be retained for these uses. Jams, pickles, and preserves should be kept in the 'cooles part of the room or closet. Coffee should not be bought in large quantities, be- cause it soon loses its flavour; unless, indeed, it is roasted at home, which is a very economi- cal plan for large families. It can be bought very cheaply unroasted; if purchased by the twenty-eight pounds it can be had at one shilling per pound; and there is a roaster (peculiar to Ireland) which is turned over the fire like a mop, that any one can use with ease, to prepare it whenever required. Loaf sugar should be very white, close, heavy, and glittering; it is economy to buy the best, as the more refined the sugar is, the less the quantity required for sweetening. Moist or brown sugar should have a crystalline, sparkling look, and should not be too powdery or sandlike. Tallow candles should be bought in large quantities iſ possible, and purchased in the winter, as they keep best when made in cold weather. They should be kept several months in a cool place before they are used. Soap should be bought by the hundred weight for cheapness, and kept long before it is used. It should be cut in pieces fit for use, and then put in a drawer to dry and harden slowly, without being exposed to the air; for if it were to dry quickly it would be likely to break when used. Mottled soap is the most economical ; the best yellow soap melts much more rapidly in water. Soft soap for washing linen is a saving of half the quantity; therefore it is economical, though dearer in price than hard soap. Soda, by softening the water, saves soap. Starch should be left in a warm, dry place. Sugar, sweetmeats, and salt must all be kept very dry. Rice, tapioca, sago, &c., should be kept close covered, or they will get insects in them ; it is better not to have large supplies of these articles. Buy lemons in June or July when they are freshly imported, and hang them in separate nets, for if they touch they will spoil. Onions, shallots, and garlic should be hung in ropes from a ceiling in an out-house (not in the store-room); and parsley, basil, savory, knotted marjoram, and thyme should be dried and hung up in paper bags, each bag containing only one description of herb. They should be dried in the wind and not in the sun, and when ordered in a receipt should be cautiously used, as a prepon- derance of one flavour in any seasoning spoils it. When oranges or lemons are squeezed for juice, chop down the peel, put it in small pots and tie it down for use. Vegetables will keep best on a stone floor, out of the air. IO Hints to Housekeepers. Eggs may be preserved by brushing them all over the shell with a thin solution of gum and laying them in bran. Some persons brush them over with oil ; in fact anything which will render the shell impervious to the air suffices for the purpose of preserving them. Suet may be kept for a twelvemonth, thus: choose the firmest and most free from skin or veins, remove all trace of these, put the suet in a saucepan at some distance from the fire, and let it melt gradually; when melted pour it into a pan of cold spring water; when hard, wipe it dry, fold it in white paper, put it into a linen bag, and keep it in a dry cool place : when used it must be scraped ; it will make an excellent pie-crust, either with or without butter. The trouble of housekeeping is much diminished by having a fixed day for giving out to the cook the tea, sugar, coffee, plums, &c., which are likely to be required during the coming week; weighing out the quantities in proportion to the number of the family. Every week she should account for these quantities, bringing back whatever may chance to remain over and above her use. The spice-box in the kitchen should be occasionally replenished from the store- room. Keeping Accounts. So many good Housekeeper's-books are now published that much need not be said as to the mode of entry. But we think daily expenses are too minute in small families to be entered under all the various headings in most of the books with printed lists. The housewife is advised to keep a tiny MS. book and pencil in her pocket, and enter at the moment everything she buys or receives in the course of the day. This little record may be examined once a week, and its con- tents (so far as they relate to housekeeping) entered in the family account-book. The cook should produce her slate to check the lady's accounts, and the amount should be carefully added up. We prefer ourselves a plain ruled account- book without printed items. Then on one side, the left, we enter whatever money we receive during the week; on the opposite page the outlay we have made, which, when added up, can be subtracted at the bottom of the left page from the money re- ceived; a weekly check is thus placed on the expenditure, which is continually compared with the means of payment, It is well to have a fixed sum for house- keeping which may not be exceeded. If any amount may be left, it is a good reserve fund for extra expenses, or for charity. Ready reckoners” will be found of great use both to save time and also to help those who are slow at figures. One of them should always be kept lying next to or on the housekeeper's-book. Butcher's bills require careful weekly supervision, even when not paid till the quarter has elapsed, as errors in weight, even of ounces, or of price, as of farthings, f come to a considerable item in the course of the year. The memoranda of weightshould be also compared with the book. One morning every week will suffice for these accounts, and, if faithfully carried out, the practice will be attended with a constant improvement in economy and good house- keeping. Dripping is most useful in a moderate family. It is an excellent medium for frying ; it will make good family pie-crust, and sup- ply the place of suet in a dumpling. Bones are absolutely necessary for making gravies. and stock for soup. Take care that butter is kept in a coc place and covered from the air. In summe get some saltpetre, dissolve it in cold water and stand the butter crock in it, so that the saltpetre water may reach well up the sides. Cover it over with a wet cloth, the ends of which resting in the saltpetre water will keep it constantly moist. This is nearly as good as icing the butter. Milk should be kept in scrupulously clean vessels, and stale and fresh milk should never be mixed, or the good will be spoiled. Set apart from your income yearly a small sum to be invested in replacing worn house- hold linen. Buy occasionally a tablecloth, a pair of sheets, &c., &c. You will feel these purchases much less than having to Supply a whole stock of linen at once. House linen should be looked over every six weeks or quarter, and carefully repaired. We like lavender-bags among the linen, to give it a fresh agreeable smell; but some persons assert that they bring moth. If you observe iron-moulds on the linen, speak at once to the laundress on the sub- ject. It is possible she throws the washing cloths on a brick floor, which will cause iron-mould as soon as rusty iron does. * See Warne’s “Model Ready Reckoner.” + “My Market Table,” Food in Season. 1 I FOOD IN SEASON FOR EACH MONTH OF THE YEAR. January. Meats.-Beef, mutton, veal, pork, house- lamb. Poultry.—Pheasants, partridges, hares, rabbits, woodcocks, snipes, turkeys, pullets, capons, fowls, and pigeons. Fish.-Oysters, prawns, crabs, lobsters, crayfish, whitings, smelts, sturgeon, skate, turbot plaice, thornback, flounders, perch, tench, and carp. Vegetables.—Cabbage and sprouts, sorrel, endive, spinach, beet-root, celery, potatoes, parsnips, turnips, brocoli, shallots, lettuces, cresses, Salsify, cucumbers, and asparagus; mushrooms all the year. Fruits.-Pears, apples, medlars, and walnuts. nuts, grapes, February and March. All meats and game as in the former month, with the addition of chickens and ducklings. - Fish.-Exactly as last month, excepting cod, which is not supposed to be quite so good up to July. Vegetables.—Just the same as the previous month, only now you have kidney beans. Fruits.-Apples and pears, and forced strawberries. April, May, and June,—0ne Quarter. Meats.-Beef, mutton, veal, lamb, and in JUNE venison. ..." Poultry.—Pullets, fowls, chickens, duck- lings, pigeons, rabbits, and leverets. Vegetables as before, only in MAY early potatoes, peas, radishes, French beans, early cabbages, carrots and turnips, cauliflowers, asparagus, artichokes, and all kinds of salad, but this is forced. Fruits.-In JUNE, strawberries, cherries, melons, green apricots, currants, and goose- berries for tarts only. Fish.--Carp, soles, tench, smelts, eels, trout, turbot, lobsters, chub, salmon, her- rings, crayfish, mackerel, crabs, prawns, and shrimps. July, August, and September.—Second Quarter. Meats.—These are not different from the former months, except pork, which com- mences in September. Poultry.—Pullets, fowls, chickens and rabbits, pigeons and green geese, leverets, turkeys, poults, the two former months; wheatears and geese in September. APish.-Cod, haddocks, flounders, skate, thornback, mullet, pike, and carp, eels and shell fish, but no oysters; mackerel in July, it is not so good in August. Vegetables.—All as the previous months; peas and beans. Fruits.-JULY, strawberries, gooseberries, pineapples, plums of all kinds, cherries, apricots, raspberries, melons, damsons, white and red currants, pears, apples, grapes, nectarines, and peaches. In AUGUST and SEPTEMBER peaches, plums, filberts, figs, mulberries, cherties, apples, and pears, nectarines, grapes, pines and melons, strawberries. October. Meats do not differ; this is the season for good doe venison. Poultry and Game.—Fowls of all kinds as the former quarter, pheasants from the 1st October, partridges, larks, hares, wild ducks late in the month, teal, snipe, widgeon, and grouse. Fish.--Dories, smelts, pike, perch, hali- but, brills, carp, salmon, trout, barbel, gudgeon, tench, all shell fish. Vegetables are now as in January month. Fruits.-Peaches, pears, figs, bullaces, grapes, apples, medlars, damsons, filberts, walnuts, nuts, quinces. November. Meats.-Beef, mutton, veal, pork, house- lamb, doe vension. Poultry, game, fish, vegetables, and fruits. —As the last month. December. Meats.-As the former month. Poultry.—Geese, turkeys, pullets, pigeons, capons, fowls, rabbits, hares, snipes, wood. cocks, larks, pheasants, sea-fowls, Guinea fowls, wild ducks, teal, widgeon, grouse, and dunbirds. Vegetables.—As in the last month. Fish.--Turbot, gurnet, soles, sturgeon, carp, gudgeon, eels, codlings, dories, and shell fish of all kinds. Kitchen Utensils. RITCHEN UTENSII.S. The young and inexperienced house- keeper will, we believe, be glad of some guidance in the selection of the utensils needed in her kitchen, so that she may not be at the mercy of those who desire more than is really required, or who are ignorant of the necessity and use of many articles of the first importance in the art. With a view to helping our readers to decide in this mat- Kitchen Utensils absolutely Meat saw. Set of 6 wrought-iron sauce- I colander. pans. - Pestle and mortar. ter for themselves, we offer them here three lists of the articles absolutely essential in the kitchen. The first list is for a first-rate kitchen, the second for a medium one, the third for a cottage home. Of course any one of the three lists may be added to, as required; but they will be a guide in the matter as they now stand. 1cquired by a good Cook. Box of paste cutters. 12 patty pans. I wrought-iron stock-pot. 3 tart pans. I Bain-marie pan. 2 gravy strainers. 3 Dariol moulds. I wrought-iron teakettle. I bread grater. Marble slab for making I oval boiler. 2 sets of skewers. paste. I digester, I saucepan di- I fish slice. Rolling pin–American, with gester, I stewpan di- I egg slice and ladle. revolving handle. gester. I pair of steak tongs. 1 Paste jigger. 6 enamelled stewpans. I egg whisk. “Piston " Freezing Ma- I Sauté pan, 1 French do. I beef fork. chine. 1 potato steamer. I French cook's knife. I cheese toaster. I salamander and stand. I steak beater. 3 larding pins. 1 oval frying-pan. Fish kettle. 2 cook's knives. I round do. Mackerel saucepan. I mushroom mould. 1 fluted gridiron. Turbot kettle. I star fritter mould. 1 bachelor's frying-pan. Salmon and jack kettle. I scroll fritter mould. 1 omelet pan. I pair of fish scissors. I vegetable cutter, or “ the 1 omelet soufflé pan. Double hanging gridiron. French Vegetable cutter.” I braising pan. Sliding toaster and trivet. I vegetable mould. I preserving pan and spoon. Toasting fork. 3 pudding moulds. 1 flour dredger. Carson's patent salting ap- 6 jelly moulds. I sugar do. paratus. 3 cake moulds. I brass bottle-jack. Kent's patent soup 2 wooden spoons and I dripping pan and stand. strainer. mashed potato fork. I basting ladle. Mincing machine. Ice closet. I wooden meat screen. Weighing machine. Sugar spinners. I coffee mill. Spice box. Sugar moulds. I meat chopper. Herb stand. The cost of the above would be 381. Ios. Medium Set. 1 teakettle. I stock pot. 2 jelly do. I toasting fork. I fish and egg slice. I rolling pin. I bread grater. 2 fish kettles. I paste board. I wooden meat screen and 1 flour dredge, and pepper I paste jigger. bottle-jack. and salt do. I2 patty pans. I dripping pan and stand. 2 frying-pans. 2 tart pans. I meat chopper. I omelet pan. I pan for Yorkshire pud- 1 colander. I double hanging grid- ding. 3 block-tin saucepans. iron. Warren's Everybody's Cook- 5 Iron saucepans. I salamander. ing pot. I do. and steamer. 2 Sets of skewers. Warren's Everybody's curry 1 large boiling pot. I pair of steak tongs. pot. 4 enamelled stewpans. I box of larding pins. r spice box, I butter saucepan. 2 pudding moulds. 7%e cost of the above would be rol. 15s. Kitchen Utensils. Small Cottage Set. Slack's patent digester. colander. teakettle. I 2 I iron saucepans. 1 gridiron (hanging). Salt and pepper dredgers. I toasting fork. 2 iron stewpans. I rolling pin. I bread grater. 1 enamelled saucepan. I paste board. I tin meat screen and bottle 1 iron boiling pot. 12 patty pans. jack. I fish slice. 1 pan for Yorkshire pud- I set of skewers. I fish kettle. ding. I meat chopper. 1 flour dredge. 1 pair of scales, 1 block-tin butter sauce- 2 frying-pans. I spice box, pan. The cost of the above would be 4!. 5s. Saucepans of several sizes are required for every kitchen. The cook should be careful to keep them always clean and fresh. The Saucepan. Preserving Pan, for making jams, jellies, marmalades, &c. Braising Pan.—The food to be braised is put into the lower part of the pan. The lid is covered well with red-hot ashes or charcoal. Full directions for braising are given farther on. The stew-pan is a valu- able utensil ; it will in case of need serve as a braising pan, if the lid be made to go a little into the edge of the pan as some are made, º Bain-marie Pam and Pots, for keeping sauces and entrées hot, &c. moment she has ceased using one she should pour boiling water into it to wash it, and she should never put one away dirty. *ſº ºil Stock-pot. Stock Pot.—The stock pot receives in it bones, trimmings of meat, remains of cold game, &c. &c., in short everything available for ordinary or good soup. It is to be wished that every English artizan's wife possessed one ; it is the pot-au-feu of the French workman, who thus obtains not:rish- ing soup and well-dressed meat at the same time, I4 A itchen Ufensils. Digester. The Patent “Digester" cannot be too warmly recommended to those who have need to practise economy. The mode of using it is simple and easy. Care must be taken in filling a digester to leave room enough for the steam to pass off through the valve at the top of the cover. This may be done by filling the digester only three-parts full of water and bruised bones or meat, which it is to be noticed are all to be put in together. It must then be placed near a slow fire, so as only to simmer (more heat injures the quality), and this it must do for the space of eight or ten hours. After this has been done, the soup is to be strained Saucepan, with loose Earthen Lining, for boiling milk, cus- tards, &c., without burning. Stewpan Digester. through a hair sieve or colander, in order to separate any bits of bones. The soup is then to be put into the digester again, and afterwards whatever vegetables, spices, &c., are thought necessary are added, the whole is to be well boiled together for an hour or two, and it will be then fit for immediate use. In putting on the lid of the digester, take care that a mark, thus (X) on the lid, is opposite to a similar one on the digester. The digester may also be obtained to con- tain from four quarts to ten gallons. The saucepan and stewpan digesters hold from one to eight quarts. Saucepan, with Lip, for melted butter, gravy, &c. Bottle Jack and Screen, for roasting without a spit and wooden screen. Kitchen Utensi/s. 15 zººs Hºmºmi. Wire Basket, for frying Meat Chopper, for chopping vegetables. and disjointing bones. Gravy Strainer. There is a new and better Gravy Strainer perforated at the sides, which is more con- recently invented, in the form of a jelly bag, venient, we think, than the ordinary one, I- Beefsteak Tongs, for handling steaks, &c., during the gril- ling process. Sauté-pan, Fish Scissors. 1. Turbot. 4. Crab. 7. Whiting. 1o. Scalloped Oysters. 2. Cod's Heaa. 5. Lobster. 8. Haddock. 11. Crimped Skate. 3. Salmon 6. Mackerel. 9. Prawns. - - -- - - - - - * - - - s • * - - - -- - *. * .” - …” - - - - .* *- - - …” - - - - --- ~ º - - - - -- - ** **. --. - - - .* -- - - - - -- ~ * . . . . ---------' " * **. * ---.... ~~~~ - * - - ...~" * --- - - ------ ** ** ------ -------" * * ---- * * - - --- . ...--- --- *~. ‘..…” ---. --> - - .** - -- *- - -- -- *. .* * - - - - - - . ... • - 4. - - - - - - - - - - - --------- -- - .* - . . .” " -- --- - - * - - - * - - * º - a - * - * -- - - * : * ". ... " - * - - - - - --- - -- - - -- - - - - - - “…........ -- “...s. ** - ; : * • . - .r.ºr-z ‘’” º - ‘.. ** : *.*.*.*.* *** - - - & sº - - - - - - - - * - - - - - - * - . - * -“ ---. . . . . - “. . - * - - - - - t *. - w * . - - - * * - . . * . . - w f - - - - • ‘. * r: * - - *...* - - - - - - - * … - - - _* - - - - - - * - * , - - - - - - - - - - - - - -- * * A ſitcherz Uferas?/s. 17 Beef Fork, for lifting large joints in the pot or saucepan. Pestle and Mortar. Carson's Patent Salting Ap- paratus, for salting joints of Kent's Patent Soup Strainer. Patent Mincing Machine. meat in a few minutes. Kent's Patent Strainer will be found most useful for procuring the transparency so much required by fashion in modern soups. The Patent Mincing Machine will greatly economize the cook's time. Improved Revolving Toaster, al º Egg Poacher, with a loose inside : mprove V Oaster, also avallable ladles to hold the eggs. as a hanging Trivet, for Kettle, frame, and ladles to ho e egg Saucepan, or Plate, 18 Kitchen Utensils. Scales.—As one of the great elements of success in cooking is preciseness in the proportions of ingredients, the cook should never be without a good pair of scales, and she should keep them in thorough order. In delicate dishes an unequal proportion of an article inserted only to impart a certain flavour, will ruin the dish. The necessity as well as use of scales is therefore obvious, When you use this machine, lay the disc or plate you have selected in the place prepared for it in the machine, with the sharp or cutting side upwards. Cut the vegetables into thin slices ; lay a slice on the disc and press down the handle of the machine, which will force the vegetable on the disc. Then lay a second slice on the disc, pressing down the handle as before, and the slice first laid on will be forced through, cut into small pieces of the required shape. This may be repeated as often as necessary French Vegetable Cutter, for cutting carrots till the quantity is sufficient; the and turnips in various shapes, for soups, pieces remaining in the disc haricots, garnishing, &c. should be pushed out with a fork. “The Cottager's Stove,” WHICH REQUIRES NO BRICKWORK TO FIX IT. A a Tin Kettle, holding seven quarts. B an Iron Cover, which forms an additional oven on the top of the hot plate. C Toaster. D Saucepan to fit the top. Directions.—When coal is used, the front | Carry the flue-pipe a few feet up the chim- and bottom gratings will be required. ney, or enclose the fireplace with an iron When wood is used these may be removed. plate, in which cut out r round hole for the To improve the Draught if necessary.— | pipe to pass through. 2O J/ozy to Boil and Brož/. viously dipped in cold water. It must be left till the next day, when beneath the fat at the top will be found a fine meat jelly fit for vies, &c. The cake of dripping should be melted and strained into cold water, from which it can be removed in cakes for future use. Veal, pork, and lambshould be thoroughly done, not retaining any red gravy; at the same time, care should be taken not to dry them up, or roast them till the flesh parts from the bones. Mutton does not take quite the length of time to roast that beef does. A very economical way of making gravy is to skim the fat from the dripping in the pan und r the meat, and pour two or three spoonfuls of hot water into it; stir it, and pour it over the meat through a sieve. How to Boil. Joints to be boiled should be washed ex- tremely clean and skewered into good shape; then they should be put in the saucepan and covered well with cold water. They must be set over a moderate fire and let boil slowly. Just before the water reaches boiling-point the scum will rise to the top, and must be carefully skimmed off; if not done at the moment of ebullition it will fall back on the joint boiling and disfigure it. The pot will require skimming every time the scum rises; the saucepan must be kept covered all the time, however, the lid being only removed for the cook to skim the pot. Gentle simmering, not fast boiling, is most desirable for meat, as by quick boil- ing the outside is hardened before the joint is done, and the meat becomes hard and tough. Salted meat requires longer boiling than fresh meat; when smoked and dried, it takes longer still. Pickled or salted meat should be soaked before boiling in cold water, for a longer or shorter time as its saltness and size may require. Take care that the joint, if large, does not adhere to the bottom of the pot ; to prevent this pos- sibility cooks sometimes put a few wooden skewers at the bottom under it. The time allowed for boiling is from a quarter of an hour to twenty minutes for each pound, supposing of course that the fire is kept up to an equal temperature all the time. Quick boiling is very much to be avoided; but the pot should never be al- lowed to stop simmering. First-rate cooks preserve the whiteness of their boiled meats, and save them from in- sipidity, by not boiling them in water, but using instead a sort of broth called poéle, or another called blanc. But these prepara- tions are very expensive, and are not required for ordinary use. For people who cannot af- ford expensive cooking, a well-floured cloth wrapped round the meat to be boiled will make it white; but the cloth must be kept very clean, and should be boiled in pure water after each time it is used ; moreover, it must not be suffered to get damp, or it will give a musty flavour to the meat. How to Broil. Many kinds of fish, steaks, chops, and cutlets are far better broiled than fried ; but much care, niceness, and skill are required to broil properly. First, the fire should be perfectly free from smoke, though brisk, and giving out a good heat; secondly, the gridiron should be scrupulously clean, well heated, and rubbed over with mutton suet before the meat is put on it. If the fire be too fierce, the meat will be hardened and scorched; if it be too dead, the gravy will escape and the meat will be flabby. The gridiron should be held slopingly over the fire in order that the fat may run off to the back of the grate, for if it dropped on the coals it would create a blaze, and blacken and smoke the meat. If by chance a blaze should spring up during the time the steak, &c., is broiling, the gridiron must be caught off the fire and held on one side till the blaze is gone; a little salt thrown on the fire will make it clear again. Fish should be wrapped in a piece of well-buttered letter- paper before they are placed on the grid- iron, to preserve them from smoke, and prevent their becoming too dry; the gridiron may be rubbed with a little chalk first. Cutlets which are covered with egg and bread crumbs, must be dipped in a little clarified butter before they are put on the gridiron. The best way, however, is to season the cutlet with pepper, and brush it over with a little butter before it is broiled. Steaks and chops should be turned often in order that they may be done in every part, but the fork used for this purpose should never be stuck into the lean of the steak, as it would let the gravy escape; it must be put into the outer skin or fat. All kitchens ought to be provided with steak-tongs for this purpose. Birds when cut asunder and broiled, must be laid with the inside first to the fire. Most people prefer broiled mutton chops or beefsteaks rather lightly dressed, but lamb and pork chops should be thoroughly cooked. . Everything broiled should be served the moment it is done, very hot. The dish should be kept ready to receive it in front of the fire, How to Stew and Fry. 2 I When fish are broiled without paper, great care should be taken to have the grid- iron very hot before they are put on it, and to rub the bars with butter. To preserve the skin of the fish entire when broiled, it should (after being washed and cleansed) be rubbed well with vinegar, dried in a cloth, and floured. The flour will keep it from adhering to the bars. A cinder or charcoal fire is best for broiling fish. While you are broiling slices of cold meat, put into a hot dish a piece of butter the size of a walnut and a teaspoonful of ketchup— melt them together, and lay the meat from the gridiron on the gravy made by these ingredients as soon as it is done. How to Stew. Stewing is a wholesome, excellent, and economical mode of cooking. Very little fuel is used for it, and meat so prepared is both digestible and delicious. But boiling is not stewing; and we warn our readers that all we have said in praise of it may be reversed if they let the stewing-pan do more than simmer very gently. Stewing is best done over a regular stove; but when a cook can command only an old-fashioned kitchen- range she must place her stew-pan on trivets high above the fire, and constantly watch it, and move it nearer to, or further from the fire. Stewing must of course always be done over a slow fire, and the stew-pan lid should shut quite closely. It should be kept at a gentle simmer, without letting it boil, and it must stew for several hours, according to the weight of the meat, which is not to be considered done until it is quite tender. Sometimes the cook stews the meat in a jar, placed in a stew-pan full of water, and thus extracts the pure gravy unmixed with water. We have, also, a recipe for stewing meat and vegetables to- gether, without water being put in the jar with them, thus making an excellent soup from the union of the pieces of the meat and the water contained in the vegetables. How to Fry. Cooks should always have twofrying-pans, and a third, not much bigger than a large plate, for omelets, fritters, &c., if they have no sauté-pan. The pan must be kept deli- cately clean and nice; the butter, dripping, lard, or oil in which the fish, meat, &c., is fried must always be boiling hot before the meat is put into the pan. The rule is that a sufficient quantity of fat must be heated thus in the pan, to cover the steak, chop, or whatever is to be fried—frying being ac- tually boiling in fat instead of water. Mutton chops do not require any fat in the pan with them ; they have enough in them- selves, but they must be often turned and moved about to prevent them from burning. Of course we speak only of chops cooked quite plain—i.e., without being egged and bread-crumbed. Cut and skin the chop nicely, and season it with a little pepper before putting it in the pan. - Lamb cutlets, and lamb chops, must be egged and bread-crumbed twice, in order to look well. - Steaks should be cut three-quarters of an inch thick for frying, and should be pep- pered, but not have salt put on them before they are dressed, as it makes them hard. When done, a little salt is sprinkled lightly over them. Cutlets, d la maintenon, and mullet are fried in buttered paper covers. The first process in frying is to put enough dripping or butter in your pan to cover the chop or steak when the butter is melted. Then the fat must be made to boil in the pan, and when at its greatest heat the sub- stance to be fried must be plunged into it. The pan must then be lifted from the fire for a minute or two, to prevent the outside from getting black before the inside is dressed. Fish must be well dried before frying, in a cloth well sprinkled with flour; or first they may be wiped well, thoroughly dried and dredged with flour. Then an egg is well brushed over them, and finely-grated bread, or biscuit, is sprinkled over them. The fat should be quite at boiling-point (when it will no longer hiss or bubble) before the fish is put in, and it should be well covered by the liquid butter, or oil, which, by-the-bye, is much the best for fry- ing fish in, but of course it is expensive. Hog's lard, and dripping are also used in economical kitchens. The frying-pan should never be left for a moment till the fish is done. In kitchens where strict economy is de- manded, it is usual when liver and bacon are to be dressed to fry the bacon first, which will leave enough fat in the pan for the liver to be put in without either butter or dripping, but this mode, though econo- mical, is very coarse, and we do not recom- mend it. The liver will be more delicate if it be fried before the bacon. To Glaze. Glazing is done by boiling down good rich beef stock till it is reduced to the con- sistence of a thin, bright brown paste. Of course all fat and sediment must first be removed from the stock before it is boiled down for glaze. It should be done over a quick fire, boiled fast till well reduced, then changed into a smaller stew-pan, and should Carving. 23 case of poultry, hold the breast over a char- coal fire for one minute, or dip it into boiling water, in order to make the flesh firm.” Braising. Braising is a mode of cooking by the action of heat above, as well as below, the article cooked. A braising pan has a deep cover (see engraving at Kitchen Utensils) on which live charcoal is placed. The pan is air-tight, and as all evaporation is thus precluded, the food braised imbibes what- ever flavour the cook may wish to give it; in order to effect which, she must place in the pan with it whatever vegetables, &c., her recipe may direct. The ingredients should be very well proportioned, and the stewing should go on very slowly. We will give here one recipe for a braise, as an example of what is meant. A Fowl braised.—Peel and wash a large Portugal onion, and one large turnip ; cut them in thin slices, with a little celery, a few sprigs of parsley, and a bay leaf. Lay a few slices of fat bacon at the bottom of the pan, place the bird trussed for boiling on it, cover the breast with slices of fat bacon. Lay the vegetables round it, with a few bones or trimmings of fresh meat. Add a pint and a half of stock, and seasoning to your taste. Cover the pot closely, set it over a slow stove, put live charcoal at the top, and let it cook slowly. When it is done, keep the meat hot while you strain the gravy and take off the fat, which you can do quicker by plunging the basin partly into cold water; this will make the fat coagulate. Boil it up very quickly again till it thickens. Some cooks let the gravy adhere to the meat; this is done by boiling it down till it is reduced just to the quantity required for the purpose. Saute-ing. To “Sauté" anything means to dress it quickly, in a small pan, with a very little butter, oil, lard, or dripping, doing one side at a time. Two spoonfuls of oil will be enough to sauté a small chicken in. The art of sauté-ing well consists in doing it quickly, to keep the gravy and succulence in the meat. It is an economical mode of dressing small things of every kind of food. It is, you see, very different from frying, which is really boiling in hot fat, and requires a far greater quantity of the butter, oil, &c., for its performance. CAR.VIING. One of the most important acquisitions in the routine of daily life is the ability to carve, not only well, but elegantly. It is true that the present fashion of Russian dinners is fast banishing the necessity for promiscuous carving from the richly-served boards of the wealthy; but in the circles of middlelife, where it is not adopted, the necessity of skill in the use of a carving-knife is sufficiently obvious. The dish upon which the article to be carved is placed should be conveniently near to the carver, so that he may have full con- trol over it; for if it is placed far off, nothing can prevent an ungracefulness of appearance, and a difficulty in performing RIBS OF BEEF.—There are two modes of carving this joint; the first, which is now becoming common, and is easy to an ama- teur carver, is to cut across the bone, com- mencing in the centre, and helping fat from A, as marked in the engraving of the sirloin, or it should be carved in slices from A to B, commencing either in the centre of the joint or at the sides. Occasionally the bones are removed, and the meat formed into a fillet ; it should then be carved as a round of beef. AN AITCH-BONE OF BEEF.—This is a simple joint to carve, but the slices from it must be cut quite evenly, and of a very that which if it were in its proper place could be achieved with ease. In helping fish, nicety and care must be exercised; lightness of hand and dexterity of management are necessary, and can only be acquired by practice. The flakes which, in fish like salmon and cod are large, should not be broken in helping, for the beauty of the fish is then destroyed, and it becomes less inviting to the appetite. In the following directions, accompanied by diagrams, we have endeavoured to be as explicit as possible; but practice alone will enable any person to carve with skill and facility. - Aitch-Bone. 24 Carving. moderate thickness. When the joint is boiled, before cutting it, remove a slice from the whole of the upper part, of sufficient thickness (say a quarter of an inch), to arrive at the juicy part of the meat at once. Carve from A to B ; let the slices be moderately thin —not too thin-help fat with the lean in one piece, and give a little addi- tional fat which you will find below C; the solid fat is at A, and must be cut in slices horizontally. The round of beef is carved in the same manner. THE SIRLOIN OF BEEF. — The under part should be first carved, as indicated in the engraving, across the bone. In carving the upper part the same directions should be followed as for the ribs, carving either side, or in the centre, from A to B, and helping the fat from D. FILLET OF VEAL.-Cut a slice off the whole of the upper part, in the same way as from a round of beef, this being, if well roasted, of a nice brown, should be helped in small pieces with the slices you cut for each person. The stuffing is skewered in the flap, and where the bone comes out there is some placed; help this with the meat, with a piece of the fat. Fillet of Veal. NECK OF VEAL.-Were you to attempt - to carve each chop, and serve it, you would not only place a gigantic | piece upon the plate of the person | you intended to help, but you would waste much time, and should the ver- tebrae have not been jointed by the butcher, you would find yourself in the position of the ungraceful carver, being compelled to exercise a degree of strength which should never be suffered to appear; very possibly, too, helping º Ø "º'ſ" / - ...nº.ºll" Neck of Veal. gravy in a manner not contemplated by the person unfortunately near c.9 enough to receive it. Cut diago- nally from B to A, and help in slices of moderate thickness; you can cut from C to D in order to separate the small bones, divide and serve them, having first inquired if they are de- : sired. THE BREAST of VEAL.-Sepa- rate the ribs from the brisket, cutting from A to B ; these small bones are - the sweetest and mostly chosen ; you --- will cut them as at D D D, and serve. Breast of Veal. The long ribs are divided as at C C C ; and having ascertained the prefe- rence of the person, help accordingly; at good tables the scrag is not served, but is found, when properly cooked, a very good stew. LOIN OF VEAL.--This joint is sent to carve it, as in the neck of veal, from B to A ; table served as a sirloin of beef. Having help with it a slice of kidney and fat. The turned, it over, out out the kidney and the kidney is usually placed upon a dry toast fat, return it to its proper position, and when removed from the joint. twº / WWW / 1222 \, Carving. 25 SHOULDER OF VEAL is sent to table with the underpart placed uppermost. Help it CALF's HEAD.—There is much more meat to be obtained from a calf's head by carving it one way than another. Carve from A to B, cutting quite down to the bone. At the fleshy part of the neck end you will find the throat sweetbread, which you can help a slice of with the other part; you will remove the eye with the point of the knife and divide it in half, helping those to it = who profess a preference for it; there are some nice gelatinous pieces around it, which are palatable. Remove the jawbone, and then you will meet with some fine flavoured lean ; the palate, which is under the head, is by some thought a dainty, and should be offered when carving. A SHOULDER OF MUTTON.—This is a joint upon which a great diversity of opinion exists, many professing a species of horror at its insipidity; others finding much deli- cacy of flavour in certain parts. In good mutton there is no doubt that, if properly managed, it is an excellent joint, and if ju- diciously carved, will give satisfaction to all who partake of it. It should be served and eaten very hot. It is sent to table lying on the dish as shown in the annexed en- graving. Commence carving from A to B, taking out moderately thin slices in the shape * º as a shoulder of mutton, beginning at the knuckle end. Half of Calf's Head. of a wedge ; some nice pieces may then be helped from the bladebone, from C to B, cutting on both sides of the bone. Cut the fat from D, carving it in thin slices. Some of the most delicate parts, however, lie on the under part of the shoulder; take off thin pieces horizontally from B to C, and from A ; some tender slices are to be met with at D, but they must be cut through as indicated. The shoulder of mutton is essentially a joint of titbits, and therefore, when carving it, the tastes of those at table should be con- sulted. It is a very insipid joint when cold, and should therefore be hashed if sent to table a second time. A Shoulder of Mutton. LEG OF MUTTON.—- The under or thickest part of the ieg should be placed uppermost, and carved in slices mode- rately thin, from B to c. Many persons prefer the knuckle, and this question should be asked, and, if liked, it should be sent to the guest. When cold, the back of the leg should be placed upper- most, and thus carved ; if the cramp bone is requested (some persons regard it as a dainty), insert your knife at D, passing it round to E, and you will remove it, WN §s. Leg of Mutton. Carving. 27 who prefer the hock carve at D, in the same direction as from A to B, then carve from D to C, in thin slices, as indicated in the diagram. BOILED TONGUE. — Carve across the tongue, but do not cut through ; keep the slices rather thin, and help the fat and kernels from underneath. SUCKING PIG.-The cook should send a roast pig to table as displayed here, gar- nished with head and ears; carve the joints in the direction shown by the lines in the diagram, then divide the ribs, serve with plenty of sauce; should one of the joints be too much, it may be separated: bread sauce and stuffing should accompany it. An ear and the jaw are favourite parts with many people. HARE.-Cut slices from B to A of moderate thickness. When the hare is young, you can, after removing the shoulders and legs, cut across the back and divide it into several pieces ; this is not practicable with a full grown hare, unless it is boned; the shoulders and legs are easily removed by placing the knife between them, and turning them - back, the joint will disclose itself and can then be separated. The head should not be removed until the last, divide it from the neck, remove the lower jaw, then cut through the divi- sion which appears from the nose to the top of the skull, and lay it open. The stuffing should be given with whatever portion may be helped. ROAST RABBITS are carved in the same manner. BoILED RABBIT.-Remove the legs and shoulders, they very easily separate, divide the back into two parts, and by holding the fork firmly in the back, and passing the knife underneath, near the middle, and bending it back, this is accomplished readily. The most tender part is on the loins, the meat there is of a very delicate flavour; liver should be helped with it. PoulTRY. —Poultry requires skilful carv- ing ; the requisites are grace of manner, ease in the performance, a perfect knowledge of the posi- tion of the joints, and the most complete mode of dissect- ing, so as to obtain the largest quantity of meat. In no case is this ability more demanded than in carving a roast turkey. Unless this is done well, there is not only much waste, but the appearance of the turkey is spoiled. You will commence by-carving slices from each side of the breast, in the same directions as the lines marked in the engraving, cutting from A to B. Then remove the legs, dividing the thighs from the drumsticks, and Roast Turkey. here an instrument termed a disjointer will be found - serviceable, for unless the turkey be very the disjointer effects the separation at once, young, and the union of the joints very and it possesses also the advantage of ena- accurately taken, carving becomes difficult; bling the carver to divide a thigh into twº 28 Carving. thus permitting a less bulky portion to be found at B. The stuffing, if it be of truffles, served. The pinions and that portion of you will obtain by making an opening at C. the body removed with it, are always aſ Ordinary forcemeat is found in helping the delicacy, and care should be taken to carvel breast. them nicely: the joint of the pinion will be BoILED TURKEY is trussed in a different fashion to the roast, but the same direction given for the first ap- plies to the second. The legs in the boiled turkey being drawn into the body may cause some little diffi- culty at first in their separation, but a little practice will soon surmount it. RoAst Fowl.—This operation is a nice and skilful one to perform ; it requires both observation and prac- tice. Insert the knife between the legs and the side, press back the leg with the blade of the knife, and the joint will come apart; if judiciously managed, it will re- quire but a nick where the joints unite. Remove the wing from D to B, cut through and lay it back as with the leg, separating the joint with the edge of the knife, remove the merrythought and neck bones next ; this you will accomplish by inserting the knife and forcing it under the bones; raise it and it will readily separate from the breast. You will divide the breast from the body by cutting through the small ribs down to the Roast Fowl. vent, turn the back uppermost, now put the knife into about the centre between the neck and rump, raise the lower part firmly yet gently, it will easily separate, turn the neck or rump from you, take off the side bones, and the fowl is carved. Boiled Fowl (breast). Boiled Fowl (back). - graving; this, however, will be found to stick, you must insert the knife exactly at require practice, for the joint must be ac- the joint, as we have indicated in the en- || curately hit, or else much difficulty will be experienced in getting the parts asunder. There is no difference in carving roast and boiled fowls, if full grown; but in a very young fowl when roasted, the breast is served whole. The wings and breast are preferred, but the leg of a young fowl is an excellent part. Roast Goose. Capons when very fine and roasted, should have slices carved from the breast, like a turkey. GEESE.-Follow with your knife the lines marked in the engra- = ving, A to B, and cut slices, then remove the wing, and if the party be large, the legs must also be removed, and here the dis- jointer will again prove serviceable. The stuffing will be obtained Pheasant. by making an insertion at the apron, c. In separating the thigh from the drum- Carving 29 PHEASANT.-Clear the leg by inserting the edge of the knife between it and the body, then take off the wings, B to A, but do not remove much of the breast with them, you are thus enabled to obtain some nice slices; the pheasant is then carved as a fowl. The breast is first in estimation, then the wings, and after these the merrythought; lovers of game prefer a leg. PARTRIDGE.-Separate the legs, and then divide the bird into three parts, leaving each leg and wing together. The breast is then divided from the back, and helped whole, the latter being helped with any of the other parts. When the party consists of gentlemen only, the bird is divided in halves by cutting lengthwise right through from the centre. QUAILS, LANDRAIL, WHEATEARS, LARKs, and all small birds are served whole. WILD DUCKS AND WIDGEON.—The breast of these fowls being the best portion, is carved in slices, which are removed, and a glass of old port wine is poured in ; the half of a lemon seasoned with Cayenne and salt should then be squeezed in, the slices relaid in their places, and then served, the joints being removed the same as in other fowls. - Pigeon (breast). PIGEON.— Like woodcock, these birds are Pigeon (back). cut in halves, through the breast and back, and the half is sent to the person helped. FISH. Fish should never be touched with a steel knife. Fish slices, or a silver fish knife and fork, are used for carving it. . It requires - more care than knowledge to help fish—the prin- cipal thing is to avoid breaking the flakes. In carving a piece of salmon as here engraved, cut thin slices, as from A to B, and help with it pieces of the belly in the direction marked from c to D; the best flavoured is the upper or thick part. TURBOT.-Cut flat pieces as marked in the engraving without moving the bone; the fin, which is esteemed a delicacy, is always served with it. All flat-fish, such as plaice, brill, Johndory, &c., are carved in the same manner; soles are cut either into halves, or, if very large, are divided into three, cutting them across right through. Flounders are served whole. Cod's HEAD AND SHOULDERS.–Carry the knife from A to B, and then along the line to c, help slices accompanied by some of E the sound, which is to be found lining the # back, and which you may obtain by passing the knife under the backbone at C ; serve also a piece of liver, Cod's Head. 3o The Breakfast Table. A Dish of Mackerel. Pike are served in many ways. When baked, the back and belly should be slit up, and each slice gently drawn downwards; by this means fewer bones will be given. Remember that constant practice. is re- MACKEREL should always be sent to table head to tail. Divide the meat from the bone by cutting down the back lengthwise ; the upper part is the best. such as pilchards, herrings, smelts, &c., are served whole. WHITINGs when fried have the tail curled as in the en- graving. They are sent whole. All small fish, Fried Whiting. quired to make a good carver. With it and a little care and observation, it will become easy and even pleasant to you to carve; and will greatly add to the comfort and nicety of the home dinner-table. THE BRIEAKFAST-TABLE. A lady's taste and nicety are very per- ceptible at the breakfast-table. She should never allow a soiled table-cloth to appear on it. The linen should be fresh and snowy white, the silver brightly cleaned, the tea, coffee, or cocoa nicely made, and, if pos- sible, fresh flowers and fruit should adorn the table. A nicely-laid, pretty, appetizing breakfast is a great promoter of good temper and harmony through the ensuing day. A soiled table-cloth, tough cold toast, weak tea, bitter coffee, &c., are enough to derange both the temper and digestion of those who have to submit to such domestic inflictions. Let our homes ever be bright, sunny, and charming ; and that such may be the case open the day with a cheery and well-arranged breakfast-table. At the head of the table place the break- fast cups and saucers, the tea cups at the left hand side, the coffee cups at the right hand side. The teapot and coffee-pot stand in front of the urn. The slop-basin and milk-jug should be placed on the left. The cream and hot milk to the right. Put hot plates by the broiled bacon, chops, &c., and a smaller plate, knife, and fork to each person. Bread should be put on a wooden patter. Salt-cellars occupy the four corners. Hotrolls should bebrought in covered with a table-napkin. Dry toast should never stand longer than five minutes before serving. Buttered toast becomes soppy and greasy if too long kept before it is served. Large joints, as cold ham, cold beef, &c., should be put on the sideboard or a side table. And now to proceed to the especial pro- vince of our book—i.e., the proper prepa- ration of our breakfast food. We will begin with the tea and coffee. Tea contains in its leaves as soluble substances—caseine, an essential oil to which it owes its taste and odour; a small amount of tannin; more or less colouring matteraccording to the species of the plant, and a little gluten. Now to ex- tract the due proportions of these substances quite boiling water is needed, and the tea should not stand too long. Never boil the tea leaves; the excessive heat would cause the essential oil, which is the flavouring matter, to fly off, and the boiling would ex- tract too much of the tannin, which is dis- agreeable and astringent. Long standing also extracts too much of the tannin, and gives a dead, Senna-like taste to the tea. To Roast Coffee. * 1. Have either a Patent Roaster, or the Irish mop roaster. To every three pounds of coffee you put in the roaster add a piece of good fresh butter, a little larger than a marble, and two teaspoonfuls of powdered sugar; then roast the berries. This little addition develops the aroma of the berry. Many people prefer having chicory added to their coffee—the proportion is about a quarter of a pound of chicory to a pound of coffee. Excellent Coffee for three Breakfast Cups. 2. Four tablespoonfuls of roasted coffee berries ; three teacupfuls of boiling water. Take four tablespoonfuls of roasted coffee berries and put them in the oven till well warmed through ; then grind them. Put the coffee in the pot, which should have a Toast. - 3 I piece of tin over the middle strainer to pre- vent the coffee from filling up the holes; pour in three teacupfuls of boiling water. The breakfast-cup should be filled up with boiling milk. Chocolate. Time, ten or twelve minutes. 3. Four ounces of the cake; two gills of water; one pint of milk. Scrape up about a quarter of a pound of the chocolate cake into a saucepan with two gills of water; set it on the fire; stir it con- stantly with a wooden spoon until it is rather thick, then work it very quickly with the spoon. Stir in a pint of boiling milk by degrees, and serve it. Cocoa Nibs. (Dr. Todd.) Time, five hours. 4. A quarter of a pound of cocoa nibs; three quarts of water. A quarter of a pound of cocoa nibs to three quarts of water, to be boiled down to two quarts and a half. The nibs to be strained after five hours' boiling. If they are allowed to remain in the cocoa, it be- comes bitter and unpalatable. Oatmeal Porridge. Time, half an hour. 5. Two ounces of oatmeal ; one pint of water; half a pint of cold milk. Put a pint of warm water into a stew- pan over the fire, and as it boils dredge in the oatmeal with your left hand, and stir with the right. When it is made, turn it into a soup-plate, adding a little salt or a little sugar, according to taste. Send it to table with a jug of hot milk, which should be added to it by degrees for eating. Toast. This simple addition to the breakfast- table is seldom supplied in perfection. If the cook were aware of the principle and aim of toasting, it is quite possible that we should be spared the daily infliction of tough toast, burnt toast, greasy toast, &c. Now the aim of toasting bread is to get out of it the remainder of water contained in it, which renders it less digestible than well-made toast. But if, as is generally done, the slice of bread be hurriedly exposed to a hot fire, and the exterior of the bread be toasted nearly black, this intention is defeated, as the heat will then produce no effect on the interior of the slice, which remains as moist as ever. Charcoal is a bad conductor of heat; the over-toasted surface is nothing more or less than a thin layer of charcoal, which prevents the heat from penetrating through the bread. Neither will butter pass through the hard surface; it will re- main on it, and if exposed to heat to melt it in, it will dissolve and run over it in the form of rancid oil. . This is why buttered toast is so often unwholesome. Now if you would have an eatable slice of toast do not allow one spot of the exterior to be burned or charred. Chest- nut-brown is too dark for good toast—a pale golden colour is all that is required. The method to toast bread perfectly is this:— Warm the slice for one minute on each side by the fire without attempting to toast it. - Then turn the first warmed side to the fire, and, holding it at a little distance, move it gently about till it is all over of a pale golden brown. By this means the whole of the water may be drawn out of it, and it will be changed from dough, which has always a tendency to acetous fermenta- tion in the stomach, to the pure farina of wheat, which is far easier of digestion, especially for invalids. As it is turned to pure farina, the dough and gluey nature will be gone, every part will be equally warm, and no part so hotly dry as to turn the butter to oil on the surface. The dried farina will allow the butter to penetrate every part of it. There is greater advantage in this than may at first sight appear. Butter, in masses, however good, is too heavy for the stomach ; but butter divided with sufficient minuteness, and not suffered to oil, makes a valuable addition to our nourishment. The properly toasted bread absorbs the butter, and both butter and farina are in a state of very minute divi- sion, the one serving to expose the other to the free action of the gastric fluid in the stomach, and “that this fluid shall pene- trate the whole mass of the food, and act upon it in small portions, is the grand secret of healthful digestion.” - When a slice of toast is well made, it is impossible to find anything lighter of diges- tion. Take care that the fire for toasting be clear and hot, and the bars clean from blacks. As bad toast is generally made from the cook not having sufficient time to bestow on the making, we advise all persons who can afford it to buy the Toaster and Trivet, shown in our Kitchen Utensils, by which four rounds of toast may be done at the same time, while other duties occupy the attention of the servant. 32 Toast—Bread. Do not cut thick slices of bread for toast : they should be thin, and cut off a stale loaf. Cut off the crust edging. Do not keep the toast for breakfast ; serve it as soon as possible after it is done, or it will become tough. Never let it lie flat. Place it at once in the toast-rack, or lean two slices against each other on a plate, like the gable of a house. If a slice lies, the steam from it will prevent it from being crisp ; cut off the crusts quickly on this ac- count. Bread too stale to be eaten buttered will make good toast; if very dry, it may be dipped into warm water before toasting it. Buttered Toast. 6. Cut thin slices the whole way round a stale loaf (it should be at least a day old), warm both sides before the fire, and toast it carefully ; have a hot plate ready to place it on when done. Put some butter cut into dice on it, first warm it before the fire and spread the butter lightly over it; if well made, it will easily penetrate the bread. Some persons like to have a little butter put on each side of the toast. Toast a second round and lay it on the first ; cut off the crusts and divide it into four quarters; serve very hot. To Toast Muffins. 7. Pull open thesides of the muffin exactly in the centre, about half an inch in ; put the toasting-fork in it and toast it carefully. When it is done, and it should only be lightly toasted, pull it apart, lay a little butter inside, and close the muffin. Put it on a hot plate and cut it in four. If more than one is required, lay them on the first done, but do not send in a great pile of muffins, as they are better served hot. hot-water plate with a cover, a regular muffin plate,_should be used, and two at the most only be sent in at a time. Crumpets. 8. Do not open crumpets; toast them carefully and very quickly; butter them on both sides, and serve them separately on a hot-water plate, if you have one; if not, send them in hot and hot, as they are not nice lukewarm. Never put one crumpet on the top of the other, as the under one would become heavy. Bread. Everybody is, I believe, of opinion that home-made bread is cheaper, sweeter, and more wholesome than that bought at the baker's, unless it is badly made. Heavy, close, bitter bread is only too well known in many households where it is home-made ; this is not economical, as it cannot nourish the eaters as good bread does, and it is, generally speaking, wasted. Let us see if it is not possible to teach how to make bread of all kinds, which shall be good, light, sweet, and appetizing. . The oven plays an important part in this manufac- ture. A brick oven heated with wood is the right one for economy. It is possible to bake bread in the iron oven attached to a range, but the author, from personal expe- rience, can assure her readers that home- made bread thus baked is more expensive than bakers', on account of the quantity of fuel it takes to heat the oven for bread- baking, and the necessity of making it up in small loaves, which are not economical. The brick oven is heated by faggot wood ; after it is cleared out, the door should be shut very closely for half an hour before you put in your loaves. The oven will then be thoroughly heated, and the heat will last for some time. A brick oven for baking bread should be as hot as you can bear to hold your hand in (without touching the bricks of course) whilst counting twenty; this is an estab- lished rule in most farmhouses. Bread is longer baking in an iron oven than in a brick one. Next to the oven in importance comes the yeast. We have used, and like, both German and patent yeast; but as many persons prefer their own, and it is always well for the house to be independent of external helps in this matter, we give a receipt for making yeast, for the goodness of which we can answer. FLOUR should be purchased of a miller; it will be less likely to be adulterated than A if it passed through a second hand. The best flour is generally used in gentlemen's kitchens; nevertheless, we know several county families (and one nobleman's family) famous for excellent household bread, in which the “best seconds” are always used. There is no doubt that more nutrition is contained in brown bread than in white, and that the zwhiter the bread the less is the nourishment derived from it. Brown bread is excellent for weak digestions, and for many other reasons should be eaten alter- nately with white bread in all families; moreover, it is less adulterated than the very white bread when purchased from the baker's. The flour of “hard wheat,” as it is called, is the most nutritious; it is not so white as that procured from soft wheat, but has more gluten in it. Flour when kept in store should be placed in a warm dry room, as, if at all damp, it Receipt for Yeast–To Make Bread. 33 will make the bread or cakes for which it is Much kneading makes bread whiter and used heavy. It is safest to put the quantity of flour you are about to make into bread before the fire in a large dish or pan for an hour or two, in order to have it warm and dry for use. Great cleanliness is required for making bread—a clean trough or brown earthenware pan; very clean hands and arms, and nice fresh yeast. The fresher the yeast the less you will require of it. Never leave the dough half made, nor allow it to get cold before it is finished ; if you do, it will be heavy. Too small a pro- portion of yeast will make the dough heavy. If the sponge or the dough be permitted to overwork itself it will become sour in warm weather. Do not put it too near the fire, but keep it warm at a gentle and equal degree of heat. Bread baked in tins will be lighter than when made into ordinary loaves, and is best for toast or sandwiches. Too little water will spoil the bread ; too much will make it too slack. If by acci- dent the latter fault is perceptible, make the bread up in tins, and it will not much matter. The proportions given in the receipts contained in this book may of course be modified according to the quantity of bread required. The Ingleby Receipt for Yeast. Time, twenty minutes to boil; twelve hours to ferment. 9. Two ounces of hops; four quarts of water; two and a half or three pounds of flour; six or seven boiled potatoes; one pint of ale yeast. Boil the hops in four quarts of water for twenty minutes; strain the water through a hair sieve upon two and a half or three pounds of flour—it will seem lumpy, but that is of no consequence; stir it occasionally, and bruise it with a wooden spoon; let it stand till cool, and then keep it in the air of the fire all night. The next day fill a glass bottle with it; then add six or seven boiled potatoes, bruised, and a pint of ale yeast to it; stir it well up, and let it stand till next day; then bottle it for use, remem- bering to take a pint out before you put the potatoes and the barming in. To Knead Bread. ro. After the dough is mixed flour the hands, and, folding the fingers over the thumb, make what is called a fist, and beat and pummel the dough first with one hand and then the other on every side; work it thus till it ceases to stick to your hands. finer; bread can, indeed, scarcely be kneaded too much. To Make Bread, Time, one hour to bake loaves of two pounds weight each. II. Seven pounds of flour; two quarts of warm water; a large tablespoonful of salt; half a gill of yeast. Put the flour into a deep pan, heap it round the sides, leaving a hollow in the centre ; put into it a quart of warm water, a large spoonful of salt, and half a gill of yeast ; have ready three pints more of warm water, and with as much of it as may be necessary make the whole into a rather soft dough, kneading it well with both hands. When it is smooth and shining, strew a little flour on it; lay a thickly folded cloth over it, and set it in a warm place by the fire for four or five hours; then knead it again for a quarter of an hour; cover it over, and set it to rise again; divide it into two or four loaves, and bake in a quick oven. It will take one hour to bake it if divided into loaves weighing two pounds each, and two hours if the loaves weigh four pounds each. This bread need only rise once, and if made of the best superfine flour will be beautifully white and light. In cold weather bread should be mixed in a warm room, and not allowed to become cold while rising. If there is any difficulty as to its rising, set the bowl or pan over boiling water. It is best to mix the bread at night, and cover it close, in a warm room should the weather be cold, till the morning. Of course, if the family be large, the quantities may be increased or doubled in proportion. Another Mode, with Milk. Time, one and a half to two hours. 12. One quartern of flour; two teaspoon- fuls of salt; four tablespoonfuls of yeast; one pint and a half of milk. Put a quartern of flour into a large basin with two teaspoonfuls of salt ; make a hole in the middle, and then put in a basin four tablespoonfuls of yeast; stir in it a pint of milk lukewarm ; put it in the hole of the flour; stir it to make it just a thin batter, then strew a little flour over the top ; set it on one side of the fire, and cover it over. I.et it stand till next morning, then make it into dough ; add half a pint more of warm milk, knead it for ten minutes, and set it in a warm place for one hour and a half; then knead it again, and it is ready either for loaves or bricks, Bake them from one hour D Eggs for Breakfast. 35 according to the size you make them. Rub them once while hot with a paste brush dipped in milk. Fadge. Time, one hour. 21. Four ounces of brown meal (half rye, half brown flour); two ounces of butter; a saltspoonful of salt; a quarter of a pint of milk. Take four ounces of brown meal, mixed of half rye, half brown flour, two ounces of butter, and a little salt; make it into a stiff paste with milk, and bake it for one hour on a gridle over the fire, turning it often. It will not do to bake it in the oven. If baked too long it gets like pie-crust. Sir Tatton Sykes' Water Cakes. Time, fifteen minutes. 22. One pound of flour; a piece of butter the size of a nut; a quarter of a pint of cold water; one pinch of salt. To Boil. Eggs for Breakfast. Time, three minutes, or very soft, two minutes and a half. 23. Fill a pint saucepan with water, set it over the fire and let it boil. Then, as it boils, put in with a spoon two or three fresh eggs. Take care not to crack the shells, or to boil them too fast. Serve them in egg- cups on a stand. N.B.--Do not use a fresh egg till it has been laid ten hours. The albumen, or white, will not be set before that time has elapsed. Poached Eggs. Time, two minutes. 24. One pint of water; one tablespoonful of vinegar; one saltspoonful of salt; as many eggs as required. Put the vinegar and salt into the water, let it boil, then break the eggs carefully into it, let them boil gently three minutes. Take them out with a slice, let them drain, and put them on a slice or round of thin but- tered toast. If the yolk separates from the white, the egg is not fresh. The egg may also be done in a regular egg-poacher, Eggs and Bacon. Time, three to four minutes. 25. Six eggs; a quarter of a pound of dripping or butter; some slices of ham or bacon. Break five or six fresh eggs into cups, and slip them into a delicately clean frying-pan of boiling dripping or butter. When the whites are set, take them up with a slice, trim off the rough edges, and drain them from the grease. Then place them in the centre of the dish, and the slices of fried bacon round the edge, or the eggs may be served on the bacon, whichever you prefer. Eggs a la Bonne Femme, Time, ten minutes. 26. Three eggs; two or three slices of beetroot ; a slice or two of cold chicken, or any cold meat; three heads of coss lettuce. Boil three fresh eggs for ten minutes, roll them to break their shells on the table; shell them, cut them in halves, and just cut off the point of the white so that they may stand well. Take out the yolks and fill the white cups thus: two with beetroot (already boiled) cut into tiny dice; two with cold chicken or meat cut into dice; two with tiny dice of the yolks, piled up in them. Cut up some coss lettuce very nicely; lay it on the dish, and place the eggs on it. Brawn. - Oxford brawn is considered the best to purchase. The following recipe will be found excellent for family use. - Brawn. Time, three nights; six hours to boil, three hours to get cold. 27. Pickled porker's head; two tongues; two feet, and two extra ears; four dried sausages; some slices of boiled ox tongue; dried sage, pepper and salt, one teaspoonful of each for seasoning; three tablespoonfuls of salt to cover the head. Cut the porker's head in half, and soak one night; cover it with salt for one night, boil slowly six hours. Let it get cold. Take out the bones. Boil the two tongues, feet, and ears one hour and a half; remove the bones and gristle. Cut all the meat into small pieces; season with sage, pepper, and salt, well mixed. Cut the sausages into slices. Place slices of ox tongue, which should be of a nice red colour, in a pattern round the mould or tin; put in the meat, and press it firmly down with a weight on the top. Let it stand one night. The tongues may be put in whole, if preferred, about the middle of the mould. Birds' Nests. Time, fifteen minutes, ten minutes to boil the eggs. 28. Four eggs; half a pint of rich brown gravy; a quarter of a pound of forcemeat —for which you will require about one ounce of beef suet, chopped very fine; one ounce of bread-crumbs; half an ounce of chopped parsley; powdered thyme and marjoram ; a little grated rind of a lemon and half its juice; one egg to bind it. D 2 36 Breakfast Dishes. Make your forcemeat by chopping up the beef suet very fine; grating the bread, chopping the parsley, and mixing the whole; grate in a little lemon peel, season it with pepper and salt. (Soyer was wont to say that seasoning could not be suffi- ciently accurate unless it was sprinkled in by the cook's fingers.) Beat the yolk of an egg and bind the forcemeat with it. While making it, let four eggs boil for ten minutes. Warm half a pint of rich brown gravy. When the eggs are boiled hard take them from their shells, and brush them over thickly with the forcemeat, Put a little butter in a stewpan ; fry them a light brown, dish them up, cut them in halves (first cut off also the top of the white that they may stand), and serve them hot with rich brown gravy poured over them. Huitres au Lit. Time, ten minutes. 29. Eight oysters; four thin slices of ſat bacon ; a round of toasted bread. - Take two oysters from their shells and roll them in a thin broad slice of ſat bacon ; fasten them with a small silver skewer (or steel one), and toast the tiny roll before the fire in a Dutch oven. Make four of these rolls, roast them at the same time, and serve them hot on a round of nicely toasted bread. - Buttered Eggs, or Egg Toast. 30. Four eggs; three ounces of butter; pepper and salt. - Beat four eggs, yolks and whites toge- ther; put three ounces of butter into a basin, and stand it in boiling water, stirring it until it is melted; then pour the butter and the eggs into a saucepan ; keep a basin ‘in your hand, just hold the saucepan in the other over a slow part of the fire, shaking it one way; as it begins to warm, pour it into the basin, and back again ; then hold it again over the fire, stirring it constantly in a saucepan, and pouring it into the basin, to mix the egg and butter more perfectly until they shall be hot without boiling. They may then be sent to table on a flat dish with some slices of hard boiled eggs on the top, or spread very thickly on buttered toast. In either way they must be served up very hot. Omelet. Time, eleven minutes. 31. Four eggs; two dessertspoonfuls of milk; two ounces of butter; a sprig of ... parsley, and a few chives. Beat four whole eggs with two dessert- spoonfuls of milk, a sprig of parsley, and chives, and a seasoning of pepper and salt. Put the butter into an omelet-pan, and set it over the fire for five or six minutes, beat- ing the herbs and eggs all the time; then pour them into the pan, and let them stand for a few minutes over the fire, but taking care to separate the omelet gently from the bottom of the pan, and shaking it to prevent its burning; fry it for about five minutes on one side, and serve it doubled over. Bacon Broiled. Time, five minutes. 32. A few slices as required by the number of the family. Cut the slices very thin ; take off the rind ; put them to broil on a guidiron over a very clear fire; turn them three or four times. Five minutes will suffice to dress them well. Some persons prefer the bacon thin enough to roll; but this is better perhaps for garnishing dishes than for breakfast. - - ‘Ham is broiled in the same time. Pigs' Kidneys. Time, fifteen minutes. 33. Pigs' kidneys are prepared exactly as sheep's kidneys are; they are nearly divided, fastened flat open with a tiny skewer, and broiled over a clear fire. They are served quite plain, or with maitre d'hôtel sauce, if preferred. Pigs' Feet and Ears. Time, to boil, four hours; to fry, twelve minutes. 34. One teacupful of vinegar; a salt- spoonful of salt; three ounces of butter; one spoonful of made mustard; one spoon- ful of vinegar. Clean the feet and ears carefully, and soak them for some hours; and boil them tender. Then take them up. Boil some vinegar and a little salt in water, and when they are cold pour it over them. When they are to be dressed, dry them, split the feet in two, lengthwise, and slice the ears. Fry them, and serve them with" butter, mustard, and vinegar; or they may be fried in butter simply, and served. . Pigs' feet may be simply boiled after being pickled. - - Pigs' Ears. . Time, to stew, half an hour. 35. Two ears; one anchovy ; one tea- Spoonful of sage and parsley; a quarter of a pound of suet, chopped fine ; five ounces of bread-crumbs; a little salt; pepper to taste; two eggs; two ounces of butter; half a pint of rich gravy; one glass of Anchovy and Shrimp Toast. 37 sherry; three teaspoonfuls of made mustard; a piece of butter the size of a walnut ; a teaspoonful of flour; one small onion ; a pinch of Cayenne. - . Parboil the ears. Make a forcemeat of an anchovy, sage, parsley, a quarter of a pound of finely chopped suet, bread-crumbs, ... pepper, and salt. Mix and bind it with the beaten yolks of two eggs. Raise the skin of the upper side of the ears, and stuff them with it. . Fry the ears in fresh butter to a nice brown. Pour away the fat, and drain them. Make the following gravy: add to half a pint of rich stock, or gravy, a glass of sherry, three tablespoonfuls of made mustard, a piece of butter the size of a walnut, rolled in flour, one small onion whole, and half a saltspoonful of white pepper. Put this gravy with the ears into a stewpan, and cover it closely; stew it gently for half an hour, shaking it often. Then take out the onion, place the ears carefully in a dish, and pour the sauce over them. If you require more than two ears, the same quantity of sauce will do ſor four. - - - Pigs' Feet Soused. Time, one hour and a half. 36. Two feet; one teaspoonful of salt; three quarters of a pint of vinegar; a quarter of a pint of the water in which they | are boiled; six pepper corns; a little all- spice; four cloves; a little mace. - Scald the feet and scrape them clean.; if the covering of the toes will not come off without, singe them in hot embers, until they are loose; then take them off. Some persons put the feet in weak lime-water to whiten them. Having scraped them clean and white, wash them and put them into a pot of warm, but not boiling water, with a little salt. Let them boil gently till by turning a fork in the flesh it will easily break, and the bones are all loosened. Take off the scum as it rises. When they are done take them out of the water and lay them in vinegar enough to cover them, adding to it a quarter of a pint of the water in which they were boiled. Add whole pepper and spice with cloves and mace. Put them in a jar and cover them closely. 'Soused feet may be eaten cold from the vinegar, split, in two from top to toe ; or they may be split in two, dipped in flour, and fried in hot lard; or they may be broiled and buttered. But in the latter case they should be nicely browned. Anchovy Toast. 37. Six or eight anchovies; one and a half ounce of butter slices of toast. Bone and skin six or seven anchovies. After washing them very clean, pound them in a mortar with an ounce and a half of butter, and then rub them through a sieve; take some thin slices of bread, and cut them out with a tin cutter, into squares or rounds; fry them brown in a little butter, and spread over them (when cold) the anchovy mixture. Wash some anchovies, cut them in four, and put a piece on the top of each slice of toast; serve on a napkin garnished with crisped parsley. - Shrimp Toast. Time, half an hour. 38. One quart of shrimps; three quarters of a pint of water; one ounce and a half of butter; half a teaspoonful of flour; a pinch of Cayenne, more or less, according to taste ; a squeeze of lemon ; two eggs. . Shell the shrimps, bruise their heads, and boil "them in three quarters of a pint of water for half an hour. Strain this liquor off from them through a fine sieve. Melt an ounce and a half of butter as directed. before. Add to it, as soon as it begins to "simmer, a little Cayenne to your taste. Shake the whole together till the colour of the butter and flour darkens, then pour into it gradually and carefully the liquor in which the heads were stewed. ... • Boil this sauce, and just as it reaches boil- ing point put in the shrimps, and let them get hot quite through. Have ready a toast cut from the bottom crust of a loaf more than an inch thick, a little hollowed out and fried in fresh butter. Make a liaison, or thickening, of the yolks of two eggs; stir this in just as you are about to take up the shrimps, and spread the shrimps on the toast. Add a squeeze of lemon, if you like it, to the mixture. Another and simple way is to use nearly the same quantities thus:–omitting the water in which the heads are boiled. Two ounces of butter; a teaspoonful of flour. Melt the butter, warm the shrimps in it, throw in a little Cayenne, and five drops of anchovy essence, and serve on the toast. Broiled Mushrooms. Time, eight minutes. 39. Sufficient flap mushrooms for a dish; pepper and salt; a piece of butter. Wipe your mushrooms very clean with a piece of flannel, and salt; peel the tops, and cut the stalks partly off. , Put them over a very clear fire, and broil them lightly on both sides. When done, arrange them on a dish ; dust a little pepper and salt over them, and put a piece of butter on each To Bož! Turbof. 39 and slide the fish on a white napkin neatly folded on a dish. Garnish and serve. Fresh-water fish have often a muddy taste and smell, which may be got rid of by soaking them in strong salt and water before they are cooked. Saltfish should be soaked in water before boiling according to the time it has been in salt. When it is hard and dry, it will require thirty-six hours soaking before it is dressed, and the water must be changed three or four times. When fish is not very salt, twenty-four hours, or even one night will suffice. Crimped fish must be put into boiling water, and when it has been placed on the fire and re-boils, pour in a teacupful of cold water to check it, and let it simmer a few minutes. Salmon is put into warm water to be dressed. Cod, whiting, and haddock are better if kept a day before boiling; just putting a little salt on them the night before dressing. But some great cooks have advocated dressing cod quite fresh; from our own ex- perience we prefer it kept for twelve hours. To Fry Fish. º 45. Cleanse them thoroughly, dry them on a folded cloth, dredge flour lightly over them, brush them with a well-beaten egg, then dip them in fine bread-crumbs. Have ready enough fine oil, or meted lard or beef dripping (clarified), to entirely cover the fish. Place the frying-pan over a clear fire. Let the lard reach boiling-point, and then immerse the fish in it. You may try whether the ſat is hot enough by letting a drop of cold water fall into it from the end of your spoon. If the hot fat spits it is ready for use. Then fry, turning the fish (when one side is browned) to the other. When it is done lay it on a cloth, or on white blotting-paper, to drain off all the fat; or put it on a reversed sieve for a little while. Serve it extremely dry on a white cloth or • embossed fish paper. To Broil Fish. 46. A clear fire is required. Rub the bars of your gridiron with dripping or a piece of beef suet, to prevent the fish from sticking to it. Put a good piece of butter into a dish, work into it enough salt and pepper to season the fish. Lay the fish on it when it is broiled, and with a knife blade put the butter over every part. Serve very hot. To Boil Turbot. Time, one hour, for ten pounds, more or less according to weight. 47, Empty the fish, wash the inside, rub a little salt over the outside to help remove the slime. Put it in water to cleanse it, change the water several times. Pour plenty of cold spring water into a fish-kettle, add to each a gallon of water, four ounces of salt, and a quarter of an ounce, or less, of salt- petre. Let this dissolve while you prepare your turbot. Make an incision in the skin of the back nearly to the bone, to prevent the skin of the white side from cracking. . Do not cut off the fins, these are considered a delicacy. Place the turbot on the fish- plate, and put it into the water, which should quite cover it. Let it boil slowly and skim the water very carefully. Then let it simmer gently for about half an hour, if it is of great size, according to the propor- tionate weight. - When it is done lift up the fish plate and let it drain; keep it very hot while you garnish it with lobster coral (which must be rubbed through a fine hair sieve); then slide it gently on a hot dish, on which a folded damask napkin or an ornamental fish paper has been placed previously. It is usual to serve the under or zwhite part of the turbot uppermost, and certainly the contrast of the pure white skin with the lobster coral ornamentation on it, makes it the most inviting-looking fish served. But epicures have lately preferred it served with the dark side or back upwards, on account of some supposed superiority of the flesh of the fish on that side. It is given in our engraving in the newest mode of serving it ; but not being an epicure ourselves, we pre- fer the old and more picturesque fashion. Garnish with sprigs- of curled parsley and slices of lemon alternately. Sauce.—Lobster, shrimp, or anchovy, in a tureen. Twice-laid Turbot, Time, twenty minutes. 48. The remains of a turbot boiled the day previously; two tablespoonfuls of flour; one quart of milk; a small bunch of par- sley; a bay-leaf and a little thyme; a spoon- ful of salt, and a saltspoon (not quite full) of pepper; a quarter of a pound of fresh butter. Pick the fish from its bones and warm it gently in salt and water. While it is doing make a sauce of the ingredients given above by mixing the flour and milk very smoothly, adding the herbs and seasoning, and stirring it over the fire till it is tolerably thick. Then lift it to the side of the fire, stir in a quarter of a pound of butter, and pass it through a sieve. Cover the bottom of the dish with this simple white sauce, lay on it some of your fish, sprinkling it with white pepper and 4O Brill—%hn Dory—Salmon. salt, then put more sauce, then more fish, till the whole is used up. Sprinkle bread- crumbs over it, and bake it in a hot oven for twenty minutes. Brown it, and serve it in the same dish. Other flat fish, which are no less popular in their way than the king of flat fish, the turbot, are the brill, the plaice, the flounder, the dab, the sole and the marble sole. The brill is said by some to be almost equal to the turbot, and is dressed in the same way. The plaice, however, when large and fine, is little if at all inferior to this more popular fish. A large plaice boiled, or a small one fried, are not to be despised; but they are less firm in the flesh than the turbot and the sole, on which account they are less gene- rally liked. The flounder, the fluke or mayock fluke of Edinburgh, the butt of Yarmouth fishermen, the carreleſ of the French, is a sea-fish, but ascends rivers and lives in salt, brackish, or fresh water. The Thames flounders are especial favourites. Flounders which are brought to market are generally small, but specimens have been known weighing as much as four pounds. The dab, the saltie of the Scotch, la limande of the French, is a nice little fish, which is brought to the London market in great abundance: it is usually about eight or ten inches long. All flat fish are very tenacious of life. . They should be thick, and very firm and stiff, and the eyes should be bright. THE BRILL. . A large brill is with difficulty to be dis- tinguished from a small turbot when very well cooked. . It is longer and not so round. In season from August to April. Brill. Time, ten to twenty minutes. 49. One brill; four ounces of salt to each gallon of water; a tablespoonful of vinegar. Thoroughly clean and remove the scales from a fine fresh brill; do not cut off the fins, but rub it over with the juice of a lemon and a little salt; set it in a fish- kettle with sufficient cold water, a handful of salt, and a tablespoonful of vinegar to cover it; bring it gradually to boil, and then simmer for ten or twenty minutes, according to the size of the fish. Skim it well, as great care is required to preserve the beauty of its colour. Serve it on a napkin, and garnish with lemon, curled arsley, and horseradish; sprinkle some obster coral over the fish, and send it to table with lobster sauce in a tureen. To Boil the John Dory. Time, three-quarters of an hour. 50. Four ounces of salt; one gallon of water. Prepare the fish as you do a turbot. Put it into a fish-kettle with sufficient water to cover it, with the salt in proportion to the quantity of water; bring it to the boil, and let it simmer gradually for about three- quarters of an hour—more or less according to the size of your fish. Serve it in a neatly folded napkin, and garnish with curled parsley and slices of lemon alternately. Lobster-sauce, shrimp-sauce, or plain melted butter can be sent up with it in a tureen. Boiled Salmon. Time, according to weight. 51. One salmon ; four ounces of salt to one gallon of water. Salmon is put into warm water instead of cold, in order to preserve its colour and set the curd. . It should be thoroughly well dressed to be wholesome. Scale it; empty and wash it with the greatest, care. Do not leave any blood in the inside that you can remove. Boil the salt rapidly in the fish-kettle for a minute or two, taking off the scum as it rises ; put in the salmon, first trussing it in the shape of the letter S, and let it boil gently till it is thoroughly done. Take it from the water on the fish-plate, let it drain, put it on a hot folded fish napkin, and garnish with slices of lemon. Sauce : shrimp or lobster. Send up dressed cucumber with salmon. Middle Slice of Salmon. Time, ten minutes to the pound. 52. Middle piece or slice. Boil slowly in salt and water. Salmon should be put into warm water, which makes it eat firmer. Boil gently. Serve on a napkin. Sauce : lobster, shrimp, or plain melted butter and parsley. Broiled Salmon. Time, ten to fifteen minutes. 53. Slices from the middle of a salmon; one tablespoonful of flour; a sheet or two of oiled letter-paper; a little Cayenne pepper. Cut slices of an inch oran inch and a half thick from the middle of a large salmon ; dust a little Cayenne pepper over them : wrap them in oiled or buttered paper, and broil them over a clear fire, first rubbing the bars of the gridiron with suet. Broiled salmon is extremely rich, really requires no sauce. The slices may also be simply dried in a cloth, floured and broiled over a clear fire; but they require the greatest care then to prevent them from burning. The gridiron is always rubbed with suet first. and Cod—Salt-fish. - 41 To Pickle Salmon. Time, twelve or fourteen hours. 54. One ounce of whole black pepper; one ounce of whole allspice; four bay- leaves; some salt; with equal quantities of vinegar and the liquor in which the fish was boiled. Remove the bone from a boiled salmon, or part of one that has been boiled, and lay it in a dish ; boil a sufficient quantity of the liquor the fish was boiled in, with the same quantity of vinegar; one ounce of black pepper ; one ounce of allspice ; four bay leaves; and some salt. When cold pour it over the fish ; and in twelve or fourteen hours it will be fit for use. Cod's Head and Shoulders. Time, half an hour or more. 55. Cod's head and shoulders ; four ounces of salt to each gallon of water; a little horseradish. Rub a little salt down the bone and the thick part of the fish, and tie a fold or two of wide tape round it to prevent its break- ing. Lay it in a fish-kettle with sufficient cold water to cover it, with salt in the above proportion; add three spoonfuls of vinegar and a little horseradish. Let the water be brought just to the verge of boiling ; then draw the fish-kettle to the side of the fire, to simmer gently till the fish is done; which can be ascertained by trying it with a fish slice, to see if the meat can be separated easily from the bone; skim it well and care- fully. When done, drain it and slip, it off the fish strainer on a napkin neatly folded in a dish. Garnish with double parsley, lemon, and the roe and liver of the cod. If the cod be crimped, it will require a shorter time to dress it. "Picked Cod. Time, fifteen minutes. 56. About one pound and a half of dressed cod; a little oyster and egg sauce; two hard boiled eggs; and four parsnips, or some mashed potatoes. Pick about a pound and a half of dressed cod-fish into flakes, and put it in layers, with a little oyster and egg sauce alternately, in a stewpan. Make it thoroughly hot. When it is done, pile it in the centre of a dish, and serve with mashed potatoes in a wall round it, browned with a salamander ; or garnish it with slices of hard-boiled eggs, and par- snips cut into shapes. Salt Cod. Time, one hour. 57. Put the cod in water the night before it is wanted, and let it soak all night ; boil it; lay it in a dish; and send it up hot, with egg sauce. If it be preferred, instead of the egg sauce, boil parsnips quite tender, mash them with butter, cream or milk, and spread them round the salt fish. If the cod be very dry, soak it for several hours, lay it out to dry in a cold place, and then soak it again for a number of hours. This double soaking is said to soften the driest fish. - Salt Fish the Second Day. Time, twenty minutes. 58. The remains of salt fish previously dressed; same quantity of mashed potatoes and parsnips; a quarter of a pound of butter; a little Cayenne; one egg. Pick the remains of the fish into small flakes; butter the bottom of a pie-dish, place it in alternate layers with the mashed parsnips and potatoes; sprinkle a little Cayenne in the dish. Bake for about twenty minutes in the oven ; turn it out on a dish ; garnish with a hard-boiled egg cut in slices, and pour over it a little melted butter, or in- stead of the sliced egg, use egg sauce. Cod Sounds Boiled. Time to boil, half an hour. 59. Cod sounds; half a pint of milk. Soak the cod sounds in warm water half an hour, then scrape and clean them ; boil them in milk and water until tender ; when done, serve them on a napkin with egg sauce. The salt must not be soaked out of the sounds unless for fricassee. Broiled Cod Sounds. Time, three-quarters of an hour. 60. Lay the cod sounds for a few minutes in hot water, rub them with a little salt, clean them until they look white, and give them a gentle boil. Take them up, dry them, flour them, sprinkle salt and pepper over them, and broil them. Serve them with melted butter and mustard, or whatever sauce may be preferred. Baked Hake, Time, varying with size. 61. Be very careful in cleaning your hake, then stuff it with veal stuffing, sew it up with packthread, egg and bread-crumb it over, set it in a baking dish, and put it into a hot oven. Let it bake till the fish parts easily from the bones. . It is impossible to fix a time unless the size of the fish were stated. 42 Whiting—Mullets—Trout—Carp. Fried Whiting. Time to fry, ten minutes. 62. Egg; bread-crumbs; and a little out. Clean the whitings, take-off the skin, turn them round, and fasten the tail into the mouth ; dry them in flour. Brush them over with an egg well beaten, roll them in bread crumbs, and fry them in hot lard, and serve them on a napkin, garnished with fried parsley, and shrimp or anchovy sauce, separately. To Boil Whiting. Time, ten minutes for large fish. 63. Four or six whitings; some anchovy sauce, or plain melted butter ; and three ounces of salt to each gallon of water. Thoroughly cleanse the fish, and lay them in the fish-kettle, with sufficient water to cover them. Bring them slowly to a boil, and simmer for five or six minutes, or for a longer time should your fish be large. Dish them on a ſolded napkin, and garnish with bunches of double parsley. Serve with an- chovy sauce, or plain melted butter. Red Mullets in Papers. Time, twenty-five minutes. 64. Two mullets; one ounce of butter; one teaspoonful of Harvey's sauce ; one glass of wine; four truffles; six mush- rooms; a little parsley; a little shallot; one teaspoonful of lemon juice; a little flour; three eggs; one spoonful of cream ; a little nutmeg. Place the mullets in a sauté-pan with the butter, sauce, and wine. Bake them in the oven slowly for ten minutes. Take the fish out of the pan; strain off their liquor; add to it the truffles, mushrooms, parsley, shallot, nutmeg, lemon juice, and flour; stir all together over the fire for six or eight minutes, then add a liaison of three well beaten yolks of eggs and a spoonful of creann. Take two sheets of letter paper, oil them well, lay the mullets on them and spread an equal proportion of sauce over each. Then fold the papers over them and roll the edges together to fasten them. Broil the mullets over a slow fire, suffi- ciently to brown them on both sides, and warm them through, but be careful not to burn the paper. When done serve them on a napkin. To Dress Mullets. Time, twenty-five minutes. 65. Three red mullets; four spoonfuls of anchovy sauce; a little pepper and salt; one tablespoonful of chopped shallot; one of chopped parsley; one spoonful of chopped mushrooms; four tablespoonfuls of claret; a piece of glaze the size of a walnut. Take three red mullets, place them in a tin in the oven with four spoonfuls of an- chovy sauce, a little pepper and salt. Put into a deep sauté-pan a tablespoon- ful of chopped shallot, the same of parsley, the same of chopped mushrooms, four table- spoonfuls of claret, a piece of glaze the size of a walnut. Stew them well together. When the fish is baked, pour this sauce over them. Red Mullet Baked. Time, twenty-five minutes. 66. Two mullets; some essence of an- chovies; a piece of butter; a little flour; and the juice of half a lemon. Fold each mullet in oiled or well buttered paper, tie the ends, pass the string over them, and bake in a small dish in a moderate oven. Make a sauce of the liquor that comes from the fish, with a piece of butter, a little flour, a teaspoonful of essence of anchovies, and the juice of half a lemon. Boil it and serve it in a sauceboat, and the fish in their paper cases. Trout Boiled. Time, twenty to thirty minutes. 67. The fish ; one wineglassful of vinegar; water, salt, and a piece of horseradish. Rub and wipe the fish very dry, put them into a fish-kettle of boiling water with a wineglassful of vinegar, two tablespoonfuls of salt, and a piece of horseradish. Boil them slowly for twenty minutes or half an hour, taking care that the skin is not broken, and serve them on a napkin with anchovy sauce, or plain melted butter. Baked Carp, Time, one hour and a quarter. In season from March to October. 68. One large carp; forcemeat; egg; bread-crumbs; a little butter ; one pint of stock; half a pint of port wine; two onions; two bay-leaves; a bunch of herbs; six an- chovies; one teaspoonful of mustard ; one of soy ; a little salt; Cayenne; and a piece of butter. Clean and scale a large carp ; put a stuffing as for soles dressed in the Portu- guese way, and sew it up ; brush it over with the yolk of an egg, and cover it with bread- crumbs, then drop some oiled butter overit. Place the carp in a deep earthen dish, with a pint of stock, two onions sliced, two bay-leaves, a bunch of herbs, half a pint of port wine, and six anchovies; Tench—Plaice—Flounders—Smelts—Sprats. 43 cover the pan, and bake it one hour. Put a good sized piece of butter into a stewpan with a dust of flour; when melted, pour in the strained liquor from the carp, with a teaspoonful of mustard, one of soy, and a little salt and Cayenne ; boil it up again, and serve the fish on a dish, garnished with slices of lemon and bunches of parsley, and the sauce in a boat. Fried Carp. Time, twenty minutes or longer, according to size. 69. Carp ; slices of bread; a lemon. Clean and dry the fish, flour them well, put them in the pan, and fry them of a light brown; lay them on a cloth to drain, and fry some three-cornered pieces of bread and the roes. Serve the carp with the roes on each side of the dish ; garnish it with the fried bread and lemon in slices, and make anchovy sauce, with the juice of a lemon added, to eat with it. Fried Tench. Time, varying with size—about twenty minutes. 70. Two tench ; a little salt; lemon juice; butter; and flour. Clean two fine tench by throwing them into boiling water just long enough to enable you to raise the skin. Remove the gills and fins, gut them, and clean them thoroughly. Cut them down the back, and take out the bones, sprinkle a little salt over them, flour them, squeeze some lemon juice over them ; fry them in butter, and serve them upon a napkin. - To Fillet Plaice. Time, about twelve minutes. 71. Skin them, lay them flat on the table, and cut right down the backbone, then raise the fillet from head to tail. Having quite removed the fillets from the bones, cut them nicely in pieces, and fry them in two ounces of dripping or lard, with a little pepper and salt, and the juice of half a lemon. Drain them on a cloth to absorb the grease, and serve them upon a hot white table-napkin. To Boil Plaice or Flounders. Time, six to seven minutes. Flounders are in season from September to November. 72. A quarter of a pound of salt to a gallon of water, and a very little saltpetre. Well clean and empty your fish, draw a sharp knife down the thickest part of the middle of the back, nearly through to the bone; lay them in a fish-kettle of cold water, with salt in the above proportion, with a small piece of saltpetre; let them simmer for six or seven minutes after the water begins to boil, or longer should your fish be very large, taking great care they are not broken. Serve them (with plain melted butter) on a folded napkin. To Fry Plaice or Flounders. Time, five minutes. 73. Two tablespoonfuls of vinegar; an egg; bread-crumbs; fried parsley; and some anchovy sauce. Sprinkle the plaice or flounders with salt, and let them lie for twenty-four hours, then wash them and wipe them dry; brush them over with egg, and cover them with bread- crumbs; make some lard or dripping mixed with two tablespoonfuls of vinegar boiling hot in a frying-pan; lay the fish in, and fry them a nice brown colour, drain them from the fat on a cloth, and serve them on a folded napkin, garnished with fried parsley. Anchovy sauce. To Fry Smelts. Time, three or four minutes. 74. Seven smelts; two eggs; bread- crumbs; a little flour; and a piece of butter. Smelts should not be washed more than is necessary to just clean them ; cut off the fins, dry them in a cloth, and dredge a little flour over them, melt half an ounce of butter and beat into it the yolks of two eggs. Dip the smelts into it, then into bread- crumbs finely grated, and plunge them into a frying-pan of boiling fat; let them fry gently, and a few minutes will make them of a bright yellow brown. Be careful not to take off the light roughness of the crumbs, or their beauty will be lost. When done, dish them up on a napkin, garnish with fried parsley, and serve anchovy or shrimp sauce with them separately. Fried Smelts, French Way. Time, three or four minutes. 75. Smelts; a little flour; milk; crisped parsley. - After the smelts are prepared and dried dip them into milk, dredge them with flour, and fry them until they are of a fine colour, and serve them with crisped parsley. Sprats. Time, two or three minutes. 76. Well clean a number of sprats, fasten them in rows by a skewer run through their gills, place them on a close-barred gridiron, broii them a nice brown, and serve them hot and hot. 44 Soles and Eels. Filleted Soles. Time, ten minutes. 77. Two soles; one egg; and bread- crumbs. Take two soles, divide them from the backbone, and remove the head, fins, and tail. Sprinkle the inside with salt, roll them up from the tail end upwards, and fasten then with very small skewers. If small or middling-sized soles, put half a fish in each roll. Dip them into the yolk of a well beaten egg, and then into bread-crumbs; then into the egg a second time, and again sprinkle them with crumbs; fry them in hot lard, or in clarified butter. Instead of rolling the fish they may be cut into pieces, and arranged in the form of a pyramid in the centre of a dish, and gar- nished with parsley and slices of lemon. Boiled Soles. Time, eight to ten minutes. 78. Two soles; a large handful of salt in one gallon of water. Well wash and clean the soles, cut off the fins, and put them into a fish-kettle with salt and water. Let them boil slowly, and then simmer until done, which must be ac- cording to the weight of the fish, a large one requiring about ten minutes, a medium size eight. When done, serve them on a napkin, with the white side uppermost. Garnish with slices of lemon and parsley. Anchovy or shrimp sauce are usually sent to table with boiled soles, but may be varied at pleasure. Fried Soles. Time, eight minutes. 79. Two soles; one egg; a few bread- crumbs. - Remove the skin from the dark side of the soles, clean them, and wipe them dry, and dredge a little flour over them ; brush them over with the yolk of a well-beaten egg, dip them into bread-crumbs, and fry them of a light brown, in sufficient boiling fat for them to swim in. When done, lay them on a cloth to absorb the grease ; dish them on a napkin neatly folded, and garnish with fried parsley. Plain melted butter or shrimp sauce may be sent to table with them. Eels Spitchcocked. Time, half an hour, or till the skin turns up. 80. Two or three eels; some chopped parsley; pepper; salt; a little sage; juice of half a lemon; eggs, and bread-crumbs; a little mace; and a little warmed butter. • Skin two or three large eels, open them on the bellyside, and clean themthoroughly; remove the backbone, and cut them into pieces three or four inches long; strew over them, on both sides, some chopped parsley, a very little sage, pepper, salt, a little mace pounded fine, a little warmed butter, and the juice of nearly half a lemon ; dip each piece carefully in egg and bread- crumbs; fry them in a pan of boiling fat, and serve them on a hot dish, in a circular form, with piquante sauce (or any other you like) in the centre. Baked Eels. Time, three-quarters of an hour. 81. Four large eels; some veal stock : a bunch of savoury herbs; a sprig of parsley; two glasses of port wine; juice of a small lemon ; salt and Cayenne ; one tea- spoonful of Worcestershire sauce. Skin, empty, and thoroughly wash the eels, cut off the heads, and divide them into rather short pieces, wipe them very dry, dip each piece into a seasoning of Cayenne, salt, minced parsley, and a little powdered savoury herbs; put them into a deep dish, cover them with veal stock, put a thick paper or cover over the dish, and set it in the oven until the eels are tender. Skim off the fat, take the pieces of fish carefully out on a hot dish to keep warm, and stir into the gravy the wine, strained lemon juice, and sauce; make it just boil up, and pour it over the fish. Garnish with sliced lemon. Boiled Eels. Time, half an hour. 82. Some small eels, and a little parsley and butter. The small eels are the best; do them in sufficient water to cover them, add a bunch of parsley; when tender, they are done. Serve them up in a shallow tureen, with parsley and butter sauce poured over them. Fried Eels. Time, eighteen or twenty minutes. 83. One large eel, or two small ones; one egg, and a few bread-crumbs. Prepare and wash the eels, wipe them thoroughly dry, and dredge over them a very little flour; if large, cut them into pieces of about four inches long, brush them over with egg, dip them into bread-crumbs, and fry, them in hot fat. If small, they should be curled round and fried, being first dipped into egg and bread-crumbs. Serve them up garnished with fried parsley. Boiled Conger, Time, half an hour. 84. White conger eel; bread-crumbs; Conger and Perch. 45 peel of half a lemon; a sprig of parsley; lemon thyme; winter savory ; Sweet mar- joram ; a piece of butter or dripping ; pepper; salt; nutmeg, and a spoonful of Suet. Cut a piece about a foot long from the head end of a fine conger, make a stuffing of the bread-crumbs, minced parsley, lemon thyme, winter savory, and sweet marjoram minced fine ; a little chopped suet, grated lemon peel, and butter or dripping; season it with pepper, salt, and nutmeg ; stuff the fish, and sew it up. Put it into warm water, let it simmer until it is cooked enough, and serve it with any sauce usually eaten with boiled fish. A thick piece will take half an hour after it simmers. It may be boiled without the stuffing, if it be preferred. Stewed Conger. Time, according to size. 85. A conger eel; a bunch of sweet herbs; one onion ; pepper; salt, and mace ; water or broth ; a little flour. Cut the conger into pieces as for frying, dry and flour the pieces, and brown them in a frying-pan. Put them into a stewpan with a bunch of sweet herbs, an onion cut in quarters, seasoning of pepper and salt, and of spice, if it be liked, and enough water, or broth, nearly to cover the fish. Let it stew gently until it is cooked enough, thicken the gravy with flour just enough to take off the richness that may have risen to the top, and serve the conger with the gravy round it. The gravy may be flavoured with toma- toes, chutney, or any other sauce. The stewed conger is nice with oysters; open them, and save the liquor, mix it with a little flour, use it to thicken the gravy, as |. much as necessary, let it just boil up, and put in the oysters long enough for them to get hot. Baked Conger. Time, one hour; less in a quick oven. 86. Take such a piece of fine conger as would be chosen for boiling; make a stuff- ing, and stuff it as mentioned for boiled conger, Put it into a pie dish or a baking dish, with a pint of water, lay pieces of butter over the fish, flour it well, and put it into a moderate oven ; baste it often with the liquor while it is cooking, and when it is almost done thicken the liquor with flour, just enough to correct any little richness that may float on the top of it; not more. Baked conger may be varied in many ways. It is very nice with potatoes baked under it; but as there must be liquor in the dish a bright colour. with which to baste the fish, to prevent the skin getting dry and hard, they will not brown on the outside. The gravy may be thickened with tomatoes, or with tomato sauce, and this is particularly nice. It may be taken from the liquor, and eaten with dressed cucumber and early potatoes. It may be flavoured with or eaten with any sauce that is nice, and it will be excellent any way. A good flavouring for a change, is a tablespoonful of lemon pickle, the same of walnut ketchup, and a dessertspoonful of soy. Fried Conger. Time, twenty to twenty-five minutes, or longer. 87. Conger; egg; bread-crumbs. Cut the conger into slices an inch and a half or two inches thick, or a little thicker, according to the size of the fish. This is the best way to cut conger for frying, and most other purposes for which it may re- quire similar subdivision ; because by it the solid back of the fish and the richer under part go together, which they do not when collops are cut longitudinally. Cover the fish with egg and bread-crumbs, and fry it in plenty of fat, made to boil before the fish is put in. Take care that the frying-pan is perfectly clean, and that the fish is fried to Serve it with lemon to squeeze over it, plain melted butter, oyster sauce, shrimp Sauce, or any sauce preferred. PERCH. It is so difficult to scale perch that some people have them boiled with the scales on, as they come off easily afterwards. To Boil Perch. Time, half an hour, if large. 88. Cut off the spines from the back, scrape off the scales with an oyster knife, and thoroughly clean and wash them. Then boil them in cold water very carefully, as they are a most delicate fish. To Fry Perch Plain. Time, twelve minutes. 89. When the perch are scaled, gutted, and washed, dry them well with a cloth, and lay them out singly before the fire for a few minutes. Flour them well, and fry them a fine brown in plenty of good drip- ping. Serve them with melted butter and crisped parsley. To Boil Pike. Time, half an hour to one hour. 90. Pike; twelve oysters; half of Lobsters—Crabs— Oysters. 47 fry it a nice brown, and serve it on a hot table-napkin, with anchovy or shrimp sauce. SHELL-FISH-LOBSTER. To Choose Lobsters. 99. The heaviest are the best, and very often a good small-sized lobster will weigh heavier than a large one. The male is the best for boiling, the flesh is firmer, the shell of a brighter red. You may easily distinguish the hen lobster by its broader tail, and the two uppermost fins within the tail being less stiff and hard than those of the male lobster. Hen lobsters are best for sauce or salad, on account of their coral. To Boil a Lobster. Time, half an hour. roo. Boiling a lobster may be made a horrible operation if the advice we are about to give is not attended to ; and its cries in dying are said to be most painful. Happily it is possible to kill it immediately. It is done thus:— Put into a large kettle water enough to cover the lobster, with a quarter of a pound of salt to every gallon of water. When it boils fast put in the lobster, head rst, this is a little difficult to achieve, as the lobster is not easy to hold thus over the hot steam, but we are sure any humane cook will do it. If the head goes in first it is killed instantly. Boil it briskly for half an hour, then take it from the hot water with the tongs, and lay it to drain. Wipe off all the scum from it; tie a little piece of butter in a cloth and rub it over with it. A lobsterweighing a pound takes one hour to boil, others in like proportion, more or less. - To Dress Lobsters. IoI. When sent to table, separate the body from the tail, remove the large claws, and crack them at each joint carefully, and split the tail down the middle with a sharp knife; place the body upright in the centre of a dish on a napkin, and arrange the tail and claws on each side. Garnish it with double parsley. To Choose Crabs. Io2. The heaviest crabs are usually con- sidered the best, although those of a mid- dling size are the sweetest, when perfectly fresh, and in perfection. The shell, whether alive or dead, should be of a brigh; red colour, and the joints of the legs stiff. Crabs are stale when the eyes look dull. They are boiled in the same manner as lobsters, but require a much longer time, and are usually eaten cold. To Dress Boiled Crabs. ro3. Empty the large shell; mix the flesh with a very little oil, vinegar, salt, white pepper, and Cayenne to your taste, replace the meat in the large shell, and place it in the dish with the claws as represented in the engraving. Scalloped Oysters. Time, a quarter of an hour. IoA. Three dozen oysters; grated bread- crumbs about a large teacupful; two ounces of fresh butter; pepper. Butter some tin scallop shells, or if you have not any, a small tart dish. Strew in a layer of grated bread, then put some thin slices of butter, then oysters enough to fill your shells or dish. Cover them thickly with bread-crumbs, again add slices of butter. Pepper the whole well, add a little of the liquor kept from the oysters. Put butter over the whole surface, and bake in a quick oven. Serve them in their shells or in the dish. Brown them with a salamander. If you have not one, make the kitchen shovel red- hot and hold it over closely enough to brown your scallops. To Stew Oysters Plain. Time, three or four minutes. 105. Three dozen oysters; thin melted butter; a blade of mace; twenty pepper corns. Open the oysters, cut off the beards and wash them in their own liquor to remove the grit. Strain it into a small stewpan, add a little thin melted butter to thicken it, a blade of mace, and twenty pepper corns tied up in muslin. Let the oysters simmer in this sauce for about three or four minutes, taking care they do not boil. Serve with sippets of bread. Oyster Fritters. Time, five or six minutes. 106. Some good-sized oysters; four whole eggs; a tablespoonful. of milk; salt and pepper; crumbs. Beard some good-sized oysters, make a thick omelet batter with four eggs and a tablespoonful of milk, dip each oyster into the batter, and then into grated bread, fry them a nice colour, and use them to garnish fried fish. Scallop Fish, or St. James's Cockle. , Time, half an hour. 107. Scallops; bread crumbs; pepper; salt; a sprig of minced parsley; flour; a spoonful of lemon pickle. Open the scallops with a knife, and take _* 5o Clear Stock for Soups. delicate. She should be careful in the use Vegetables to be added to soup should be of ketchups and sauces, though they are both useful and important. Cow-heel, calf's-feet, and ox-tail soups, all require flavouring, and will bear a little sauce or ketchup, but it should never be over-done. Clear soups have been the fashion of late years; purées, such as pea-soup, &c., being not so often seen, except at old fashioned people's tables. To clarify soup break an egg, and throw the white and the shell to- gether into a basin, but take care not to let a particle of the yolk go in. Beat the white well to a stiff froth, and mix it by degrees, and very completely with the soup, which should then be put on the fire and stirred till it again boils. Take it off the moment it boils, cover it close, and let it stand for a quarter of an hour; then strain it off. When the soup is clarified it will bear a stronger flavouring, as it loses a portion of its own in the process. Force- meat balls and whole eggs are sometimes put into soups, but they are not as fashion- able as they used to be. Take care that the soup-kettle or stewpan is perfectly clean and free from any grease or sand. An iron soup-pot should be washed the moment you have finished using it, with a piece of soda the size of a small nut- meg, dissolved in hot water, to remove all greasiness or taste of onion. A teaspoonful of potash will answer the same purpose. Do not uncover the soup-kettle more fre- quently than necessary for skimming it clean; but if your soup is too weak, do not cover the pot in boiling, as the water will evaporate in steam and leave your liquor stronger. Skim frequently; it is important that every portion of scum should be removed from the soup. Pour in occasionally a little cold water, which will cause the albumen to rise in abundant scum, or if you put in the re- quired quantity of salt with the meat it will cause the scum to rise; but the cup of fresh water is much the better mode of helping the soup to clear itself. Always stir your soup with a wooden Spoon. Let the Soup be quite free from scum be- fore the vegetables are put in. It will take six or eight hours to extract the essence from a few pounds of beef. It is better to make your soup the day before it is required, because then the fat will cake at the top of it and can be easily taken off, and you can judge of the goodness of your soup by the consistency and firm- ness of the jelly. The water in which meat or fowls have been boiled will make good broth, but for soup add a little gravy beef to it, well cleaned, washed, and picked. It is very difficult to give a perfect mea- surement of seasoning, as the taste of people differs considerably with regard to it, and the cook must conform to that which suits the palates of her employers; but in a rough way, it is usual to add about a tea- ispoonful of salt to a pound of meat, and pepper according to taste, some naturally insipid broths and soups requiring more ; very savoury soups less. It is better to season too little than too highly. Put fresh meat into cold water to stew for soup. If you make soup of already cooked meat, pour hot, but not boiling water over it. Time and attention are required to achieve a good soup. Clear Stock for Soups. Time, six hours and a half. 118. Six or seven pounds of knuckle of veal or beef; half a pound of lean ham or bacon ; a quarter of a pound of butter; salt; two onions; one carrot; one turnip ; half of a head of celery; two gallons of water. Cut fresh meat and ham into very small pieces, and put them into a stewpan, which has been rubbed over with a quarter of a pound of butter; add half a pint of water, the salt, onions, turnip, carrot, and celery cut into slices; cover the stew- pan, and place it over a very quick fire, until the bottom of the pan is glazed, but stirring it round frequently to prevent its burning. Then pour in the two gallons of water, and when on the point of boiling, draw it to the side of the fire to simmer for six hours and a half, or seven hours if the stock is made of beef; skim it thoroughly, and when done pass it through a very fine sieve for use. A little browning or gravy must be used to colour it. General Stock-Pot. 119. Stock, in its composition, is not con- fined to the above proportions, any meat or bones are useful; pieces of beef, from any part from which gravy can be extracted; bones, skin, brisket, or tops of ribs, ox- cheek, pieces of mutton, bacon, ham, and trimmings of turkeys, fowls, veal, &c.; and also of hare, pheasant, if they are old and fit for no other purpose; in fact, anything that will become a jelly, will assist in mak- ing stock; to this medley of ingredients add carrots cut into slices, herbs, onions, pepper, salt, spice, &c.; and when all have stewed until the stock is of a rich consistency, take it from the fire and pour it out to cool. Stocks for Soups. 5.I When cold, all the fat must be taken off, and it must be poured clear from the sedi- ment. When the soup is required to be very rich, the jelly from a cow-heel, or a lump of butter rolled in flour, must be added to the stock. The stock-pot should never be suffered to be empty, as almost any meats, (save salt meats) or fowls make stock; the remnants should never be thrown anywhere but into the stock-pot, and should too much stock be already in your possession, boil it down to a glaze ; waste is thus avoided. Medium Stock. Time, five hours and a half. 120. Four pounds of shin or gravy beef; two pounds of bones; five ounces of lean bacon or ham bone; two ounces of butter; one large onion; five cloves; one turnip ; two carrots; a bunch of savoury herbs; one head of celery; pepper and salt; five pints of water. Put about two ounces of butter into a stewpan, then add the beef and bacon cut into very small pieces, the bones, and any trimmings of meat, &c., that you may have ; one onion stuck with fine cloves, a turnip, carrots, herbs, seasoning of pepper and salt, and a head of celery cut into pieces about three inches long; pour in about three- quarters of a pint of water; cover the pan, and place it over a quick fire until the bottom of it is covered with a glaze; taking care to stir it frequently. Then pour in the re- mainder of the water, and let it simmer slowly for about five hours; skim it very clean whilst boiling, and when done, strain it through a very fine sieve, and it will be fit for use. Cheap Stock. Time, six hours. 121. Three or four quarts of the liquor in which mutton or beef has been boiled ; any bones of dressed meat; trimmings of poul- try, meat, &c.; two large onions; five cloves; pepper and salt to taste; one tur- nip; two carrots; a head of celery; a bunch of savoury herbs; a sprig of parsley; two blades of mace. Put any bones of roast beef, trimmings of meat, and poultry into a stewpan; add a head of celery cut into pieces, two onions stuck with cloves, a turnip, carrot, savoury herbs, with a sprig of parsley, two blades of mace, a few pepper corns, and a little pepper and salt; pour in four quarts of the liquor in which any meat has been boiled ; set it over a slow fire, and let it simmer gently for quite six hours. Remove all the scum the moment it rises, and continue to do so until the stock is clear; then strain it through a fine hair sieve, and it will be fit for use. Bone Stock for Soup. Time, two to three hours. 122. Bones of any meat which has been dressed, as sirloin bone, leg of mutton bone, &c. &c.; two scraped carrots; one stick of celery; enough cold water to cover the bones, or enough of the liquor left from braising meat to cover them; one spoonful of salt. Break the bones into very small pieces, put them into a stewpan with the carrots and celery; cover them with cold water, or cold braise liquor; and let it boil quickly till the scum rises; skim it off and throw in Some cold water, when the scum will rise again. This must be done two or three times, till the stock is quite clear; then draw the pan from the fire and let it stew for two hours, till all the goodness is extracted from the bones. Strain it off and let it stand all night. The next day take off the grease very carefully, not leaving the least atom on it, and lift it from the sediment at the bottom of the pan. It will then be fit for use. To Clarify Stock or Soups. 123. The whites of two eggs to about four quarts of stock or soup; two pints and a half of cold water. - Whisk the whites of two very fresh eggs with half a pint of water for ten minutes; then pour in very gently the four quarts of boiling stock or soup; whisking it all the time. . Place the stewpan over the fire; skim it clear; and when on the point of boiling whisk it all well together; then draw it to the side, and let it settle till the whites of the eggs become separated. Strain it through a fine cloth placed over a sieve, and it will be clear and good. Plain Beef Soup. Time, four hours and a half. 124. Five pounds of the leg or shin of beef; one gallon of water; a teaspoonful of salt; two heads of celery; five carrots; three onions; four turnips; two tomatoes, and a bunch of sweet herbs. Cut about five pounds of a leg or shin of beef into two or three pieces, and put them into a stewpan with a gallon of water and a teaspoonful of salt. Let them boil slowly, and when the scum has risen, skim it well; place it at the corner of the stove, and let it simmer steadily, so as to continue a regular heat for about four hours, then add twº heads of celery, and five carrots cut small, two tomatoes, three onions sliced and frieſ' E 2 \/ 52 Various Soups. and the sweet herbs tied up in muslin. The turnips should be added half an hour before serving. If any portion of the meat is required for the table, take it from the soup about a couple of hours before dinner. Let the remainder be left in the soup, which must be strained through a hair sieve before it is served. Soupe et Bouilli. Time, eight hours. 125. Two pounds and a half of brisket of beef; two pounds of the leg of mutton ; piece of beef; one gallon of water; one onion ; two carrots; two turnips; one leek; one head of celery; three cloves; a little whole pepper one French roll; one head of endive. Take about two pounds and a half of brisket of beef, roll it up tight, and fasten it with a piece of tape. Put it into a stewpan with two pounds of the leg of mutton, piece of beef, and a gallon of water; let it boil slowly, skim it well, and put in an onion stuck with cloves, two carrots, two turnips, a leek, a head of celery cut into slices, with some whole pepper. Cover the stewpan close, and stew the whole very slowly for seven hours. About an hour before it is served, strain the soup quite clear from the meat. Have ready a few boiled carrots cut into wheels, some turnips cut into balls, the endive, and a little celery cut into pieces. Put these into a tureen with a roll, dried after removing the crumb. Pour the soup over these boiling hot, add a little salt and Cayenne, remove the tape from the beef, and serve it on a separate dish. A very Cheap Soup. Time, four hours. 126. One pound and a half of lean beef; six quarts of water; three onions; six tur- nips; thyme; parsley; pepper and salt ; a half pound of rice ; one pound of potatoes; one handful of oatmeal. Cut the beef into small pieces, and put them into a stewpan with the water, onions, and the turnips; add a bunch of thyme and parsley, a seasoning of pepper and salt, half a pound of Patna rice, a pound of potatoes peeled and cut in quarters, and a handful of oatmeal. Let all stew for four hours, and serve. Cottage Soup Baked. Time, three or four hours. 127. A pound of meat; two onions; two carrots; two ounces of rice ; a pint of whole peas; pepper and salt; a gallon of Water. Cut the meat into slices, put one or two at the bottom of an earthen jar or pan, lay on it the onions sliced, then put meat again, then the carrots sliced. Soak the pint of peas all the previous night, put them in with one gallon of water. Tie the jar down, and put it in a hot oven for three or four hours. Poor Man's Soup. Time, one hour and ten minutes. 128. Two quarts of water; four spoonfuls of beef dripping ; an ounce and a half of butter; a pint basinful of raw potatoes; a young cabbage ; a little salt. Put two quarts of water in a stewpan, and when boiling throw in four spoonfuls of beef dripping and an ounce and a half of butter, a pint basinful of raw potatoes sliced, and let them boil one hour. Pick a young cab- bage, leaf by leaf, or the heart of a white cabbage, but do not chop it small, throw it in and let it boil ten minutes, or till the cab- bage be done to taste, though when boiled fast and green it eats much better. Season it with a little salt, and pour it over thin slices of bread in a tureen. A French Receipt. Pot-au-Feu. Time, three hours. X- 129. Three quarts of water; four pounds of meat; two teaspoonfuls of salt; three small carrots; three middling-sized onions (one being stuck with two cloves); a head of celery; a bunch of thyme; a bay-leaf, and a little parsley, tied together; two tur- nips; a burnt onion, or a little browning. Put the meat into a stock-pot full of water, set it over a slow fire, and let it gently boil, carefully taking off the scum that will rise to the top. Pour in a tea- cupful of cold water to help the scum to rise. When no more scum rises, it is time to put in the vegetables, which you should have ready washed and prepared. Cut the carrots in slices, stick the onions with cloves, cut the turnips each in four pieces. Put them into the pot, and let them boil gently for two hours. If the water boils away too much, add a little hot water in addition. A few bones improve the soup very much. It is not necessary to keep the pot very closely covered. It is better to raise the lid a little; it facilitates the operation. Gravy Soup. Time, seven hours. 130. Seven pounds and a half of gravy beef; two pounds and a half of veal; two ounces of butter; six quarts of water; one large carrot ; one small turnip ; three onions stuck with twelve cloves; half a head of Soups and Broths. 53 celery; two blades of mace; half an ounce of salt; a small bunch of thyme and parsley; three lumps of sugar. Put the gravy beef and the veal into a well-tinned copper stock-pot, with two ounces of butter; set it over a hot plate, and cover it tightly over to keep in the steam until it is properly drawn down. You will know when it is sufficiently drawn by the smell, which resembles a delicately-roasted joint, the butter frying the meat; then add the water made very hot, the carrots cut small, the onions, turnips, celery, bunch of thyme and parsley, with two blades of mace, the salt, and lumps of sugar. Half cover the stock-pot with the lid, but by no means cover it wholly, as all the steam must be allowed to evaporate, or the stock will imbibe a coarse flavour, and become thick; let it simmer gently for seven hours, then strain it off carefully through a sieve into a pan, and heat it when required for use, adding a little salt and loaf sugar. Cock-a-Leekie. Time, three or four hours. 131. One fowl; three bunches of winter leeks; pepper and salt; and five quarts of medium stock. Well wash the leeks, take off part of the heads and the roots, scald them in boiling water for five or six minutes, and then cut them into small pieces. Put a fowl trussed as for boiling into a stewpan, with the pieces of leek, a little pepper and salt, and nearly five quarts of stock; let the whole simmer very slowly at the corner of the fire for three or four hours, keeping it well skimmed. When ready to serve, take out the fowl, cut it into neat pieces, place them in a tureen, and pour the leeks and the broth over them (the leeks being made into a purée), as the soup should be very thick of leeks. #. soup is greatly improved by warming it up a second time. It will keep for some little time good. Hotch-Potch. Time, after it is made, a quarter of an hour. 132. One pint of peas; three pounds of the lean end of a loin of mutton ; one gallon of water; four carrots; four turnips; pepper and salt; one onion; one head of celery. Put a pint of peas into a stewpan with a quart of water, and boil them until they will pulp through a sieve. Then take the lean end of a loin of mutton, cut it into chops, put it into a stewpan with a gallon of water, the carrots and turnips cut into small pieces, and a seasoning of pepper and salt. Boil it until all the vegetables are quite tender, put in the pulped peas and a head of celery, and an onion sliced ; let it boil fifteen minutes, and serve. Kidney Soup. Time, six hours. 133. One bullock's kidney; three sticks of celery; three or four turnips; three or four carrots ; a bunch of sweet herbs; pepper and salt ; a spoonful of mushroom ketchup ; the liquor in which a leg of mutton has been boiled. Add to the liquor from a boiled leg of mutton a bullock's kidney, put it over the fire, and when half done, take out the kidney, and cut it into pieces the size of dice. Add three sticks of celery, three or four turnips, and the same of carrots, all cut small, and a bunch of sweet herbs tied together. Season to your taste with pepper and salt. Let it boil slowly for five or six hours, adding the ketchup. When done take out the herbs, and serve the vegetables in the soup. It is always better (as all soups are) made the day before it is wanted. Scotch Mutton Broth in Summer. Time, three hours. 134. Nine or ten pints of water; half a pound of barley; a quarter of a peck of green peas; one small turnip ; two carrots; a little parsley; one onion; four pounds of mutton; one teaspoonful of salt; one of pepper. Cut into small pieces the turnip, carrot, and onion (after well washing them), and put the meat in first. Skim the pot till no more scum rises, then add the vegetables. Anyone of the vegetables may be omitted, except the green peas. Scotch Barley Broth. Time, two hours. 135. Six pounds of flank of beef; six quarts of water; a quarter of a pound of barley; three heads of celery; a bunch of sweet herbs; a small onion ; two carrots; two turnips; and a little chopped parsley. Take six pounds of the thick flank of beef, and cover it with six quarts of water, and a quarter of a pound of barley; boil it gently for an hour, skimming it frequently. Then add three heads of celery, two carrots, two turnips cut into pieces, one onion, a bunch of sweet herbs, and a little parsley; boil all together till you find the broth very ood. Season it with salt. Then take out the beef, the onion, and sweet herbs; pour the broth into the tureen, and put the beef in a dish garnished with carrots and turnips, Soups. 55 it. When sufficiently stewed, set it to cool, and carefully remove the fat; add to it four ounces of almonds blanched and pounded ; let it boil slowly again, and thicken it with half a pint of cream or milk and a well- beaten egg. It should boil slowly for half an hour; then serve it. Wrexham Soup. Time, six or seven hours. 141. One pound of lean beef, and every description of vegetables in season ; no water. Cut a pound of gravy beef into very small pieces; put them into a half gallon jar; fill it up with every description of vegetables, even lettuces. Tie the jar over with a bladder, and put it over the fire in a deep saucepan of boiling water, or in the oven, which is far better, for at least six hours. This generally makes sufficient soup for four persons. A little pepper and salt must be added. Macaroni Soup. Time, three-quarters of an hour. 142. Four ounces of macaroni; one large onion ; five cloves; one ounce of butter; and two quarts of clear gravy soup. Put into a stewpan of boiling water four ounces of macaroni, one ounce of butter, and an onion stuck with five cloves. When the macaroni has become quite tender, drain it very dry, and pour on it two quarts of clear gravy soup. Let it simmer for ten minutes, taking care that the macaroni does not burst or become a pulp ; it will then be ready to serve. It should be sent to table with grated Parmesan cheese. Macaroni is a great improvement to white soup, or to clear gravy soup, but it must be previously boiled for twenty minutes in water. Tapioca Soup. Time, twenty minutes. 143. One quart of stock; two table- spoonfuls of tapioca. Boil one quart of stock; when it is at boiling-point add the tapioca ; boil twenty minutes and it is done. You can use sago and semolina in the same manner. Soup (Liebig), Time, ten minutes. 144. One pound of gravy beef; one pint of water; one carrot ; one turnip ; one onion; one clove. Take a pound of gravy beef without bone, mince it very fine, and pour on it a pint of water in which a turnip, carrot, onion, and a clove have been boiled. Letitsimmer by the side of the fire ten minutes, and it is fit for use. When strained off, it will make two small basins of soup. Stir before using. Pepperpot. Time, three hours and a half. 145. Four pounds of gravy beef; six quarts of water; a bouquet of savoury herbs; two small crabs or lobsters; a large bunch of spinach ; half a pound of cold bacon ; a few suet dumplings (made of flour, beef-suet, and yolk of one egg); one pound of asparagus tops; Cayenne pepper; pepper and salt to taste; juice of a lemon. Put four pounds of gravy beef into six quarts of water, with the bouquet of savoury herbs; let it simmer well till all the good- ness is extracted, skimming it well. Let it stand till cold, that all the fat may be taken off it. Put it into a stewpan and heat it. When hot, add the flesh of two middling- sized crabs or lobsters, nicely cut up, spinach well boiled and chopped fine, half a pound of cold bacon or pickled pork, dressed previously and cut into small pieces, a few small dumplings, made very light with flour, beef-Suet, yolk of egg, and a little water. Add one pound of asparagus tops, season to your taste with Cayenne, salt, pepper, and juice of a lemon; stew for about half an hour, stirring it con- stantly. Hare Soup. Time, eight hours. 146. One hare; a pound and a half of gravy beef; one pound of bones; a slice of lean bacon ; a bunch of sweet herbs; one onion ; a spoonful of Soy; a little Cayenne, salt ; and two quarts of water. Cut an old hare into pieces, and put it into a large jar with a pound and a half of gravy beef, a pound of bones well cleaned, a slice of lean bacon, one onion, and a bunch of sweet herbs. Pour over it two quarts of water, and cover the jar well over with bladder and paper; set it in a kettle of boiling water, and let it simmer till the hare is stewed to rags. Strain off the gravy, add an anchovy cut into small pieces, a spoonful of soy, with a little Cayenne and salt. Serve a few forcemeat balls in the tureen. WEGETABLE SOUPS. The vegetables should be nicely prepared for these soups. Cut carrots in thin rounds with the edges notched; grated, they give an amber colour to soup. Wash parsley carefully and cut it small. Cut turnips into thin slices, and then divide 56 Vegetable Soups. the round in four. Cut leeks in slices. Cut celery in half-inch lengths, the delicate green leaves impart a fine flavour to the soup. Take the skins from tomatoes and squeeze out some of the seeds. Add a lump of sugar to soups of vegetables or roots, to soften them and improve the flavour. Green-Pea Soup for Lent. Time, two hours. 147. One quart of old green peas; one pint of young peas; two quarts of water; two lettuces ; one onion; a sprig of mint; three ounces of butter; a handful of spinach ; and a little pepper and salt. Boil in two quarts of water one quart of old green peas, and a large sprig of green mint, until they will pulp through a sieve. Put to the liquor that stewed them a pint of young peas, the hearts of two lettuces, a handful of spinach cut small, one onion, and three ounces of butter, melted with just enough flour to keep it from boiling, then add all together, and boil the soup for half an hour. Serve with fried bread. Pea Soup. Time, three hours. 148. One pint of split peas; three quarts of spring water ; six large onions; outside sticks of two heads of celery; one bunch of sweet herbs; two carrots; a little dried mint; a handful of spinach ; a few bones, or tiny pieces of bacon ; pepper and Salt to your taste. Boil all these vegetables together till they are quite soft and tender; strain them . through a hair sieve, pressing the carrot pulp through it. Then boil the soup well for an hour with the best part of the celery, and a teaspoonful of pepper, add a little dried mint and fried bread, with a little spinach. A few roast-beef bones, or a slice of bacon will be an improvement. Green Pea Soup. Time, two hours and a half. 149. Three cos lettuces; three cucumbers; one pint of green peas; a sprig of mint; one onion; a little parsley; four ounces of fresh butter; half a pint of thin gravy. Cut up three cos lettuces, pare and slice three cucumbers, add a pint of young green peas, a sprig of mint, one onion, and a little parsley. Put all into a stewpan with a quarter of a pound of fresh butter, and let it stew half an hour, then pour in half a pint of thin gravy, stew it for two hours, thicken it with a little lump of butter rolled in flour, and serve, Winter Pea Soup—Plain for Family use. Time, four hours and three-quarters. 150. One pint of split peas; three quarts of water; a pound and a half of beef; one handful of spinach ; one slice of ham or bacon ; a few cloves ; a little mace ; half a bunch of mint ; one lump of sugar ; one saltspoonful of pepper ; same of salt, or to your taste. Boil one pint of split peas in three quarts of water till quite soft. Then stew in the soup a pound and a half of beef and a slice of bacon, with the handful of spinach, the cloves and mace. Letit stew for two hours, rub it through a sieve, then stew in it half a bunch of mint and a little spinach cut in shreds, with pepper and salt to your taste, and a lump of sugar. Serve with fried bread cut into dice, on a separate dish. Common Carrot Soup. Time, four hours and a half. 151. Thirteen ounces of scraped carrot to a quart of gravy. Boil as many red carrots in water as you require until tender; then cut up the red part and pound it very fine. Weigh it, and to every twelve or thirteen ounces of pounded carrot add a quart of gravy soup, or rich stock, mixed gradually with it; season with a little salt and Cayenne; strain it through a sieve, and serve it very hot with fried bread cut into dice in a separate dish. Brown Onion Soup. Time, three hours. 152. Six large Spanish onions; five quarts of water; a little pepper and salt; a penny roll; yolks of two eggs; two spoonfuls of vinegar. Skin and cut in thin rings six large Spanish onions, fry them in a little butter till they are of a nice brown colour and very tender; then lay them on a hair sieve to drain from the butter. Put them into a stewpan with five quarts of water, boil them for one hour, and stir them often ; then add pepper and salt to your taste. Rub the crumb of a penny roll through a colander, put it to the soup, stirring it well to keep it smooth as you do so. Boil it two hours more. Ten minutes before you serve it, beat the yolks of two eggs with two spoonfuls of vinegar and a little of the soup; pour it in by de- grees, and keep stirring it all the time one way. It will then be ready to serve. This soup will keep three or four days, Potato Soup Time, three hours. 153. One pound and a quarter of shin of | Vegetable Soups. 57 beef; one pound and a quarter of mealy potatoes; three-quarters of a pint of peas; pepper and salt; a large cupful of rice ; two heads of celery. Take a pound and a quarter from a shin, or any other part of gravy beef, and make cuts in it with a knife so that the gravy may be extracted easily; then put it into the stew- pan with about three quarts of water. Chop a pound and a quarter of potatoes up fine, and add them with the green peas and the rice to the liquor. Let it all simmer for two hours and a half; then take out the meat, strain off the liquor, and rub the peas, potatoes, and rice through a sieve. Cut two heads of celery into thin pieces about an inch and a half long, and put them into the soup; add the pulped vegetables, pepper and salt to your taste, and stew it for another half hour, or until the celery is quite tender. When done, serve it with toasted bread cut into small pieces, and put into the tureen. Palestine Soup. Time, one hour and a half. 154. Six pounds of Jerusalem artichokes; three turnips; one head of celery; one onion ; half a pint of cream or milk; a lump of sugar; salt and Cayenne to taste ; sufficient white stock to cover the artichokes. Pare and cut into pieces six pounds of Jerusalem artichokes, three turnips, one onion, and a head of celery; put them into a stewpan with sufficient white stock to cover them, and let them boil gently for an hour until they are quite tender; then rub them through a sieve; if the purée be too thick, thin it with a little fresh milk ; boil all together again; add half a pint of good cream, or milk, and season it with a spoonful of sugar, pepper, salt, and Cayenne to your taste. Send it up very hot with some fried bread served separately, cut into very small dice. Jardiniere Soup—a Summer Soup. Time, one hour and a half. 155. Two quarts of clear stock seasoned to taste ; four small carrots; four small tur- nips; equal quantity of button onions; a head of celery; eight lettuce leaves; a little tarragon and chervil; one lump of sugar. Cut the vegetables in the French vegetable cutter of any pattern you please, or shape them with the ordinary vegetable scoop as you like best in the form of peas, olives, &c.; add the leaves and onions, put them in a soup-kettle, fill it up with two quarts (or more as required) of clear stock, let it boil gently till the vegetables are done, add a lump of sugar, as is best in all vegetable soups, and serve this soup very hot. Julienne Soup. Time, one hour and a half. 156. Three quarters of a pound of carrots, turnips, celery, onions, and leeks; one large cabbage-lettuce ; a little sorrel and chervil; two ounces of butter; two lumps of sugar; five pints of clear soup, or medium stock. Weigh three-quarters of a pound of the above-named vegetables, and cut them into strips of about an inch and a half long, taking care they are all the same size; wash them in cold water, and drain them very dry; then put them into a stewpan with the butter, and the sugar pounded. Set it over a quick fire for a few minutes, tossing them over frequently until they are covered with a thin glaze, but on no account allow thc vegetables to burn ; then add five pints of clear soup, or medium stock, cut the lettuce, sorrel, and chervilinto pieces, and put them into the soup, and let it all stew gently for an hour or more. Conger-Eel Soup. Time, two hours and three-quarters, or more. 157. Head and tail of a large conger-eel; three quarts of water; a quarter of a pound of butter ; one leek ; the blossoms of four or five marigolds, and a few leaves; half a pint of green peas, or the white heart of a cab- bage; half a teacup of parsley ; a bunch of thyme; two tablespoonfuls of flour; a pint of milk and a little salt. - Put the head and tail of a large conger- eel in a stewpan with three quarts of water, and let it simmer two hours and a half, or rather more, till it breaks to pieces when tried with a fork. Strain through a sieve, and pour back the liquor into the stewpan with a quarter of a pound of butter. When boiling, throw in a small leek, a few mari- gold leaves cut up, half a pint of green peas (or asparagus cut up small when green peas cannot be procured), or, what is by many preferred, the white heart of a cabbage cut up, about a pint basinful, or rather more; half a teacupful of parsley chopped small, and a bunch of thyme. Mix two heaped table- spoonfuls of flour in a pint of milk, the blossoms of four or five marigolds plucked, and when the peas or asparagus are done, throw it into the stewpan, stirring all the time till it comes to a boil ; then let it boil ten minutes to take off the rawness of the flour, with the lid off the stewpan, or it would boil over. Some, who prefer the parsley green, do not put it in till after the milk boils. Before dishing up, season with a little salt, as the salt is apt to curdle the milk if added before. Have ready th’ 58 Sauces and Gravies. slices of bread in your tureen, and pour the soup over. The Young Fisherman's Soup. Time, two hours. 158. One pound (each) of any fresh-water fish, of different kinds; one tomato ; two carrots; one leek; two onions; a bunch of sweet herbs; one teaspoonful of Chili vine- gar; one teaspoonful of soy; enough water to cover the fish; two turnips; one head of celery; pepper and salt to taste. Take a pound (each) of all the fish you may have caught in your day's fishing, such as carp, dace, roach, perch, pike, and tench, wash them in salt and water; then put them in a stewpan with a tomato, two carrots, one leek, two fried onions, and a bunch of sweet herbs; put as much water to them as will cover them, and let them stew till the whole is reduced to a pulp, which will be in about three-quarters of an hour. Strain off the liquor, and let it boil for another hour. Have ready two turnips and a head of celery, cut into small pieces and previously boiled ; add them to the fish soup, with the Chili vinegar and soy, pepper and salt to taste. SAUCES AND GRAVIES. The thickest saucepans should be used for this operation, and only wooden spoons should be used for stirring. Remember, also, that your saucepan must be exquisitely clean and fresh if you would have your sauce a success, especially when it is melted butter. Let your fire be clear and not too fierce. RECEIPT FOR MELTING BUTTER. The Author's Way. Time, two or three minutes. 159. Two ounces of butter; a little flour; and about two tablespoonfuls of water. Put about two ounces or two ounces and a half of butter into a very clean saucepan, with two tablespoonfuls of water, dredge in a little flour, and shake it over a clear fire, one way, until it boils. Then pour it into your tureen, and serve as directed. Common Egg Sauce. Time, twenty minutes. 16o. Two eggs; a quarter of a pint of melted butter. Boil the eggs for twenty minutes, then take them out of the egg saucepan and put them in cold water to get cool, shell them, and cut them into very small dice, put the minced eggs into a very hot sauce tureen, and pour over them a quarter of a pint of boiling melted butter. Stir the sauce round, to mix the eggs with it. Fennel Sauce. Time, ten minutes. 161. Half a pint of melted butter; a small bunch of fennel leaves; a little salt. Strip the leaves of the fennel from their stems, wash it very carefully, and boil it quickly (with a little salt in the water) till iſ is quite tender; squeeze it till all the wate is expressed from it; mince it very fine, and mix it with hot melted butter. Parsley Sauce. Time, six or seven minutes. 162. Half a pint of melted butter; a bunch of parsley (about a small handful). Wash the parsley thoroughly, boil it for six or seven minutes till tender, then press the water well out of it; chop it very fine; make half or a quarter of a pint of melted butter as required (the less butter the less parsley, of course), mix it gradually with the hot melted butter. Imitation Parsley Sauce. When parsley is not to be procured. Time, ten minutes. 163. Half a pint of melted butter; one * teaspoonful of parsley seed; a little Salt. Tie a little parsley seed up in a clean piece of muslin, and boil it ten minutes in water; use the water it has been boiled in, and which it will strongly flavour, for melting your butter instead of the pure water. You had better taste the parsley water before using it, to try whether the flavour is strong enough or too strong. When the butter is made thus, chop a little boiled spinach very fine, and add it to the butter to look like parsley. We may add here that the seeds of celery used in the like manner will give a perfect flavour of that vegetable to any gravy, soup, sauce, &c., and may be used when the root cannot be procured. An Excellent Lobster Sauce. Time, ten minutes. 164. One hen lobster with coral ; two- thirds of its weight of good cream ; one- third of fresh butter. Cut the lobster into small pieces, mix it with the coral, and put it into half a pint of good cream, and a quarter of a pint of melted butter. 62 Forcemeats or Stuffing. To Dry Mushrooms. 190. Wipe them clean and peel off the skin. Lay them on paper to dry in a cool oven, and keep them in paper bags with your dried herbs in a dry place. Ticket all your herb-bags with their several names. To Use Dried Mushrooms. Time, ten minutes to a quarter of an hour. 191. Simmer them in gravy; they will swell to nearly their original size. FORCEMIEAT'S OR STUFFING. A common Forcemeat for Weal or Hare. 192. Six ounces of bread-crumbs: the rind of half a lemon; one tablespoonful of minced savoury herbs; three ounces of Suet, or butter; two eggs; pepper and salt; and nutmeg. Mix with the bread-crumbs the peel of the lemon minced very fine ; a tablespoonful of chopped savoury herbs, or dried ones if not able to procure them green ; three ounces of finely-chopped beef suet, or of butter broken into small pieces; season it with pepper, salt, and nutmeg, and bind it with two well-beaten eggs. Sage and Onion Stuffing for Geese, Ducks, or Pork. 193. Three onions; five ounces of bread- crumbs; eight sage leaves; one ounce of butter; pepper; salt; one egg. Wash, peel, and boil the onions in two waters to extract the strong flavour, and scald the sage leaves for a few minutes. Chop the onions and leaves very fine, mix them with the bread-crumbs, seasoned with pepper and salt, a piece of butter broken into pieces, and the yolk of one egg. Oyster Forcemeat. 194. Half a pint of oysters; five ounces of bread-crumbs; one ounce of butter; the peel of half a lemon; a sprig of parsley; salt; nutmeg ; a very little Cayenne; and one egg. Take off the beards from half a pint of oysters, wash them well in their own liquor, and mince them very fine; mix with them the peel of half a lemon chopped small, a sprig of parsley, a seasoning of salt, nutmeg, and a very little Cayenne, and about an ounce of butter in small pieces. Stir into these ingredients five ounces of bread- crumbs, and when thoroughly mixed to- gether, bind it with the yolk of an egg and part of the oyster liquor, Egg Balls for Made Dishes or Soup. Time, twenty minutes to boil the eggs. 195. Twelve eggs; a little flour and salt. Pound the hard-boiled yolks of eight eggs in a mortar until very smooth ; then mix with them the yolks of four raw eggs, a little salt, and a dust or so of flour to make them bind. Roll them into small balls, boil them in water, and then add them to any made dishes or soups for which they may be required. Fried Parsley. Time, two minutes. 196. Fried parsley is the cheapest and commonest of garnishings, but it requires to be very nicely done. Wash and pick the parsley, and dry it thoroughly in a cloth. Then put it in a wire basket, and hold it in boiling dripping for two minutes. Take it out of the basket and dry it well before the fire that it may become very crisp. The dripping in which it is fried should be quite boiling. If the cook possess no wire basket, she must fry the parsley as quickly as possible, and dry it before the fire when it is done. Season for Drying Herbs for Flavouring. Basil is fit for drying about the middle of August. Chervil, in May, June, and July. Elder-flowers, in May, June, and July. Fennel, May, June, and July. Knotted marjoram, July. Lemon thyme, July and August. Mint, the end of June and July. Orange thyme, June and July. Parsley, May, June, July. Sage, August and September. Summer savory, end of July and August. Tarragon, June, July, and August. Thyme, end of July and August. Winter savory, end of July and August. They must be gathered on a dry day, and cleaned and dried immediately by the heat of a stove or Dutch oven, the leaves picked off, sifted, and bottled. s STORE SAUCES. f ~ Walnut Ketchup. Time, to boil, half an hour. 197. One hundred walnuts; six ounces of shallots; one head of garlic; half a pound of salt; two quarts of vinegar; two ounces of anchovies; two ounces of pepper; a quarter of an ounce of mace ; half an ounce of cloves. Beat in a large mortar a hundred green walnuts until they are thoroughly broken, then put them into a jar with six ounces of º Mushroom Ketchup—Hot Sauce—Lemon Vinegar. 63 shallots cut into pieces, a head of garlic, two quarts of vinegar, and the half pound of salt; let them stand for a fortnight, stirring them twice a day. Strain off the liquor, put it into a stewpan with the anchovies, whole pepper, half an ounce of cloves, and a quarter of an ounce of mace; boil it, skimming it well. Strain it off, and when cold pour it clear from any sediment into small bottles, cork it down closely, and store it in a dry place. The sediment can be used for flavouring sauces. To Make Mushroom Ketchup. Time, three-quarters of an hour. 198. One peck of mushrooms; half a pound of salt; half an ounce of black pepper; a quarter of an ounce of all-spice ; half an ounce of ginger and two blades of mace to every quart of liquor. Break the mushrooms into a large earthen pan, strew over them half a pound of salt; place them in a cool oven all night. The next day strain off the liquor, measure and boil it for a quarter of an hour. To each quart of liquor add one ounce of pepper, a quarter of an ounce of allspice, half an ounce of ginger, and two blades of mace, and let it boil quickly for nearly half an hour. When cold put it into bottles, cork them down, and dip the necks into resin. Mixed with equal proportions of soy and lemon pickle, it is a delicious flavouring for any gravy. Hot Sauce, resembling Worcestershire Sauce. Time, ten days. 199. Three-quarters of an ounce of Cay- enne pepper; one quart of vinegar; two tablespoonfuls of soy; three cloves of garlic; five anchovies; three cloves of shallots. Mix well and rub through a sieve three- quarters of an ounce of Cayenne pepper, two tablespoonfuls of soy, three cloves of garlic pounded, five anchovies bruised fine, and three cloves of shallots pounded, add one quart of vinegar. Strain, and keep it corked up for ten days, then bottle it up for use. It can be strained or not, as preferred. Lemon Winegar. Time, nine weeks. 200. Two dozen and a half of lemons; four ounces of garlic; one handful of horse- radish; one gallon of vinegar; one ounce of mace ; half an ounce of cloves ; one ounce of nutmeg ; half an ounce of Cayenne; half a pint of mustard seed. Grate off the outer rinds of the lemons with a piece of glass, cut them across but do not quite separate them; work in as much salt as you can with the fingers; spread them on a large pewter dish, and cover them quite over with salt; then put them into a cool oven three or four times, until the juice is dried into the peels; they must be hard but not burned. Then put to them the garlic peeled, the horseradish sliced, and again place them in the oven till there is no moisture left. As the salt dis- solves work in more. Put the vinegar into a stewpan with the cloves pounded, the mace beaten fine, the nutmeg cut into slices, and the Cayenne and mustard slightly bruised, and tied in a muslin bag. Boil all these ingredients with the vinegar, and pour it boiling hot on the lemons. The jar must be well closed, and let stand by the fire for six days, shaking it well every day. Then tie it down and let it stand for three months to take off the bitterness. When it is bottled, the pickle must be put into a hair or lawn sieve two or three times, till it is as fine as possible. After the lemon pickle is cleared off, add about one quart of boiled vinegar to the remaining ingredients, and after it has stood for some time it is excellent for hashes, &c. &c. This pickle may be put into white sauce, one spoonful being sufficient; two spoon- fuls for brown sauce. It is also good for fish, fowls, or any made dish, care always being taken to put it in before the sauce is mixed with cream, or the acid may curdle it. Nasturtiums used as Capers. 201. Besides being great ornaments to our flower-gardens, nasturtiums supply us with a useful adjunct to frugal tables. They save the expense of capers. Gather the seeds (“cheeses" country children call them) of the nasturtiums, and keep them a few days on a paper tray; then put them into empty pickle bottles, pour boiling vinegar over them, and leave them to cool. When cold, cover them closely down. They will be fit to eat the next summer in lieu of capers, with boiled mutton. To Make Winegar. Time, a quarter of an hour to boil. 202. To one pound of coarse sugar one gallon of water; a piece of toasted bread; two tablespoonfuls of yeast. Mix the sugar and water well together and boil it for a quarter of an hour, skim- ming it well all the time. Then put the liquor in a cup. When it is about new milk warm, toast a piece of bread, wet it well with yeast, and put it in the liquor. Next day pour it into a clean cask and set it in 64 Beef. a warm place. Lay a paper over the bung- hole to keep out the dust, but do not stop it up. It will be ready for use before the end of the year, when it may be tried, and if found not quite acid enough it must stand longer. When it is settled and can be bottled off make the same quantity again, as a seasoned barrel is a great help. Ketchup for Fish, or Elderberry Soy. 203. One quart of elderberries; one quart of vinegar; a quarter of a pound of ancho- vies; a blade of mace ; a little ginger, salt, and whole peppers. Pour a quart of boiling vinegar over a quart of elderberries picked from the stalks, and set it in a cool oven all night; then strain the liquor from the berries, and boil it up with the mace, ginger, salt, whole peppers, and the anchovies, until they are dissolved. When cold, put it into bottles after it has been strained, and cork it down. Some prefer the spice put into the bottles; but either way it is a good and not expensive soy. - B E E F. To Make Tough Meat Tender. 204. Soak it in vinegar and water; if a very large piece, for about twelve hours. For ten pounds of beef use three quarts of water to three-quarters of a pint of vine- gar, and soak it for six or seven hours. Sirloin of Beef. Time, a quarter of an hour to each pound of meat. 205. Make up a good fire; spit or hang the joint evenly, at about eighteen inches from it. Put a little clarified dripping in the dripping-pan, and baste the joint well as soon as it is put down to dress; baste again every quarter of an hour till about twenty minutes before it is done ; then stir the fire and make it clear; sprinkle a little salt, and dredge a little flour over the meat, turn it again till it is brown and frothed. Take it from the spit, put it on a hot dish, and pour over it some good made gravy, or mix the gravy left at the bottom of the dripping-pan with a little hot water and pour it over it. Garnish with finescrapings of horseradish in little heaps, as in engrav- ing. Serve Yorkshire pudding with it on a separate dish. Sauce: horseradish. Ribs of Beef Rolled. Time, twenty minutes to the pound, or fif- teen minutes, and half an hour over. 206. Order the butcher to take out the bones of the joint ; roll it into a round, and fasten it with skewers and a broad piece of tape in the shape of a round. Place it at the distance of eighteen inches before a large fire till it is partly dressed; then move it gradually forward towards the fire. Put Some clarified dripping in the pan; baste it the moment the dripping melts, and do the same every quarter of an hour. Just before it is done—i.e., about twenty minutes before you remove it from the spit, dredge it with flour, and baste it with a little butter. Re- move the tape and skewer, and fasten it with a silver skewer instead. Serve with good gravy over it. Horseradish sauce. To Boil Beef. Reckon the time from the water coming to a boil. 207. Keep the pot boiling, but let it boil very slowly. If you let the pot cease boiling, you will be deceived in your time; therefore watch that it does not stop, and keep up a sufficiently good fire. Just before the pot boils the scum rises. Be sure to skim it off carefully, or it will fall back and adhere to the meat, and disfigure it sadly. When you have well skimmed the pot, put in a little cold water, which will cause the scum to rise again. The more carefully you skim, the cleaner and nicer the meat boiled will look. Put your meat into cold water. Liebig, the great German chemist, advises us to plunge the joint into boiling water, but the great cook Francatelli, and others of the same high standing, recommend cold ; and our own experience and practice are in accordance with the cook rather than the chemist. Put a quart of cold water to every pound of meat. , Allow twenty minutes to the pound from the time the pot boils and the scum rises. It is more profitable to boil than to roast meat. Aitchbone of Beef. Time, twenty minutes to the pound. 208. Three-quarters of a pound of salt; one ounce of moist sugar ; aitchbone weighing ten pounds; two gallons and a half of water. Dry the salt and rub it with the sugar in a mortar, then rub it well into the aitchbone of beef. Turn the joint and rub in some pickle every day for four or five days. Wash it well before you boil it. Put it into a large boiling pot, so as to let it be well surrounded and covered with cold water in the above proportion, set the pot on one side of the fire to boil gently; if it boils fast at first nothing can prevent the m 1. Pears and Rice. 2. Queen Mab Pudding. 3. Plum Pudding 4. Trifle. 5. jelly of two colours. 6. Blanc Mange 7. Chantilly Basket. 8. Qranges and jelly -- ---- Beef Boiled and Stewed—Beef Olives. 65 from becoming hard and tough. The slower it boils the tenderer it will be and the better it will cook. - The soft fat which lies on the back of an aitchbone of beef is delicious when hot ; the hard fat is best cold. Save the liquor in which this joint is boiled for pea-soup. Garnish with slices of turnip and carrot, as in engraving. Silverside of Beef Boiled. Time, a quarter of an hour to each pound. 209. Ten or twelve pounds of the silver- side of beef; three gallons of water. After the beef has been in the pickle for about nine or ten days, take it out and wash it in water, skewer it up in a round form, and bind it with a piece of tape. Put it into a large stewpan of water, and when it boils remove the scum very carefully, or it will sink and spoil the appearance of the meat. Then draw the saucepan to one side of the fire, and let it simmer slowly until done. When ready to serve, draw out the skewers and replace them with a silver one. Pour over it a little of the liquor in which it has been boiled, and garnish with boiled carrots and parsnips. When taken from the water, trim off any soiled parts from the beef before sending it to table. A Beef Stew. Time, two hours and twenty minutes. 2 Io. Two or three pounds of the rump of beef; one quart of broth ; pepper and salt; the peel of one large lemon, and the juice; two tablespoonfuls of Harvey sauce; one spoonful of flour; a little ketchup. Cut away all the skin and fat from two or three pounds of the rump of beef, and divide it into pieces about two or three inches square; put it into a stewpan, and pour on it a quart of broth; then let it boil, and sprinkle in pepper and salt to taste. When it has boiled very gently, or simmered two hours, shred finely the peel of a large lemon, and add it to the gravy. In twenty minutes pour in a flavouring, composed of two spoonfuls of Harvey sauce, the juice of the lemon, the flour, and a little ketchup. Add at pleasure a glass of sherry, a quarter of an hour after flavouring it, and serve. Stewed Shin of Beef-A Family Dish. Time, four hours and a quarter. 211. A shin of beef; one bunch of sweet “herbs; one large onion ; one head of celery; twelve black pepper corns; twelve allspice,; three carrots; two turnips; twelve small button onions, - Saw the bone into three or four pieces; put them into a stewpan, and just cover them with cold water. When the pot simmers, skim it clean ; and then add the sweet herbs, onion, celery, peppers and allspice. Stew it very gently over a slow fire till the meat is tender. Then peel the carrots and turnips and cut them into shapes; boil them with the button onions till tender. The turnips and onions will take a quarter of an hour to boil, the carrots half an hour. Drain them carefully. Put the meat when done on a dish, and keep it * while you prepare some gravy thus: 2.é. Take a teacupful of the liquor in which the meat has been stewed, and mix with it three tablespoonfuls of flour; add more liquor till you have a pint and a half of gravy. Season with pepper, salt, and a wineglass of mushroom ketchup. Boil it up, skim off the fat, and strain it through a sieve. Pour it over the meat, and lay the vegetables round it. Beef Olives. Time to stew, one hour and a half. 212. A pound and a half of rumpsteak ; three yolks of eggs; a little beaten mace; pepper and salt; a teacupful of bread- crumbs; two ounces of marrow or suet; a sprig of parsley; the rind of half a lemon; one pint of brown gravy; a tablespoonful of ketchup; one of browning; a teaspoonful of lemon vinegar; a piece of butter rolled in flour; eight forcemeat balls. Cut the steak into slices of about half an inch thick and six or seven inches long, rub them over with the yolk of a beaten egg, and strew thickly over them some bread- crumbs, the marrow or suet chopped fine, then the parsley minced, the grated rind of half a large lemon, a little beaten mace, and some pepper and salt, all mixed well together. Roll each olive round, fasten it with a small skewer, and brown them lightly before the fire in a Dutch oven. Then put them into a stewpan with the gravy, ketchup, browning, and lemon vinegar, thicken it with a piece of butter rolled in flour, and serve the olives in the gravy. Garnish with force- meat balls. Fillets de Boeuf. Time, to fry, eight minutes. 213. The under-cut of a large sirloin of beef; two ounces of butter; a teacupful of rich gravy; one tablespoonful of Espag- nole sauce; pepper and salt; one squeeze of lemon juice to taste. - - Take every morsel of skin and sinews from a large piece of under-cut of sirloin of beef, cut it into small slices of about a F 66 Or-cheek and Or-Tongue. quarter of an inch thick each, flatten them and give them a round form. Melt some butter in a sauté-pan, lay the fillets in it, and season them with pepper and salt. just before you send them to table, put the pan over a good fire and dress them quickly. Turn them the moment you see a little gravy bubble up, on their surface. They are done when, on pressing, them, you find they resist the fork. Place them in a small pile on a dish, or round a little heap of mashed potatoes. Pour a little gravy into the sauté-pan to detach the glaze formed at the bottom of it, add a table- spoonful of Espagnole or any other sauce, reduce this gravy a little over the fire, and serve with a squeeze of lemon juice. Or instead of lemon juice, add to the sauce a few fried mushrooms. Or beat into the Espagnole sauce and gravy a piece of anchovy butter about the size of a walnut. Or the centre may be filled with tomato sauce. We must beg our lady readers who are obliged to keep house economically, not to be frightened at the idea of having fillets de boeuf (which are seldom seen in middle- class houses), at their table. A little ordi- nary care, attention, and practice will enable a tolerable cook to do them well, and they are especially nice dishes. Moreover, they give two fresh dishes from one joint. Use the under-cut of the sirloin, we will say, for example, on the Saturday for fillets de boeuf, and you have your sirloin still ready for the spit on Sunday. It is true that for them you must have a tolerably large joint, but in a large family a good-sized joint is economical, because it wastes less by drying up in cooking. For small families a small dish of fillets de boeuf may be made from a joint weighing ten pounds or even less. 0x-cheek Stewed. Time, seven hours altogether. 214. Half an ox-head; a bunch of sweet herbs; one head of celery; some pepper and salt; one small onion ; one glass of | port wine; four cloves; three pints and a half of water. Well wash part of an ox-head, and let it soak in cold water for several hours; then put it into a stewpan with a bunch of sweet herbs, a little pepper and salt, one small onion, a head of celery cut into slices, and four cloves; pour in about three pints and a half of water—or rather more, and set it over a gentle fire to simmer slowly. When tender, take out the head, and cut the meat from it in rather small pieces; strain the gravy and put about the third part of it into a stewpan with a glass of port wine, some forcemeatballs, and the pieces of head. Make all very hot and serve it up quickly. To Dress a Bullock's Heart, Time, two hours. 215. One heart; veal stuffing; half a pint of rich gravy. Soak a bullock's heart for three hours in warm water; remove the lobes, and stuff the inside with veal forcemeat; sew it securely in ; fasten some white paper over the heart, and roast it for two hours before a strong fire, keeping it basted /requently. Just before serving, remove the paper, baste and froth it up, and serve with a rich gravy poured round it, and currant jelly sepa- rately. 0x-Tongue. Time, one hour to warm; two hours and a half, if large, to simmer. 216. Choose a plump tongue with a smooth skin, which denotes the youth of the animal. If it has been salted and dried, soak it before you boil it for twenty hours in plenty of water. If it is a green one fresh from the pickle, soak it only three or four hours. Put it into cold water, let it gradually warm for one hour; then let it slowly simmer for two hours and a half. Plunge it into cold water in order to remove the furred skin. Bend it into a niceshape with a strong fork; then trim and glaze it if it is to be served as a cold tongue, and ornament the root with a frill of cut paper or vegetable flowers; when hot garnish with aspic jelly. If it is to be served hot, as an entrée, it must be wrapped in a greased paper and warmed again in hot water, after removing the coating ; serve, when thus garnished, with macaroni or tomato sauce. 0x-Cheek Cheese—A homely American Receipt. X Time, four hours. 217. Half an ox-head; one teaspoonful of fine salt; half a teaspoonful of pepper; one tablespoonful of powdered thyme; enough water to cover the head. Split an ox-head in two, take out the eyes, crack the side bones, and lay it in water for one whole night. Then put it in a saucepan with sufficient water to cover it. Let it boil very gently, skimming it care- fully. When the meat loosens from the bones take it from the water with a skimmer, and put it into a bowl. Take out every particle of bone, chop the meat very finé, and season it with a teaspoonful of salt, and half a teaspoonful of pepper; add a table- spoonful of powdered thyme. Tie it in a Spiced Beef-Broiled and Stewed Steak. 67 \ cloth and press it with a weight. When cold, it may be cut in slices for dinner or supper. The gravy remaining will make a rich broth if a few vegetables be stewed in it. Spiced Beef. Time, according to weight. 218. The thin part of the ribs of beef; half an ounce of cloves; half an ounce of mace; half an ounce of black pepper; half an ounce of Jamaica pepper; and some chopped parsley. Take the thin part of a piece of beef, after the rib piece (called the flap) has been cut off, if any of the ends of the bones are left take them out. Rub it well with salt, and let it lay in pickle two days; then take the above quantities of spice and a little chopped parsley, and spread the whole equally over the beef; roll it up neatly and tie it very tight. Set it in a stewpan over a moderate fire, and let it stew slowly till quite tender. Then press it well, and when cold it will be fit to serve. The spices are to be laid on whole. \ Time, twenty-four hours. 219. The liver must be first hung up to drain; after that salt it well and leave it twenty-four hours in a dish. Then hang it up to drain, and when it has ceased drip- ping hang it in a dry place for use. It is excellent for gravy to cutlets and all made dishes. Beef Liver for Gravy. Broiled Steak. Time, eight to ten minutes. 220. Rumpsteak; one ounce of butter; one tablespoonful of mushroom ketchup ; pepper and salt. Rumpsteak is best for broiling and frying; beefsteak for stewing. Take care that the butcher cuts the steak the right thickness—i.e., about three- quarters or half an inch. Divide it in halves. Place the gridiron over a clear fire, and rub the bars with suet to prevent the meat from adhering to them. Place the two-steaks on it and broil them, turning them freqently with the steak-tongs, or if with a fork, carefully pricking it through the fat. If the steak itself is pricked, the gravy will run out, and it will harden. Have ready a hot dish on which you have placed a lump of butter the size of a large walnut, a tablespoonful of mushroom ketchup, and a little salt and pepper. Lay the steaks (rubbing them lightly over with butter) on the dish, and serve as quickly as possible. Rumpsteak Fried. Time, twenty minutes. 221. Broiling is the best mode of cooking steaks and chops; if, however, you prefer a steak fried, do not cut it quite as thick as for broiling, and leave a little fat on it. Put some clarified dripping in the pan and let it boil; then lay the steak in the boiling fat and fry it, moving the pan about to prevent it from burning; when one side is well done, turn it on the other with your meat tongs—if you do not possess a pair, turn it with a fork, but take care not to stick the fork into the juicy part of the steak; put it in the fat or in the edge of the meat. When the steak is done, lay it on a hot dish, with a little made gravy, or a lump of butter and a tablespoonful of ketchup. Season with pepper and salt. Tomato sauce is sometimes eaten with beefsteak. Steak Stewed in a Plain Way. Time, forty minutes altogether. 222. Half a pint of water ; one onion ; a spoonful of walnut ketchup ; a little caper liquor; a piece of butter rolled in flour, and Some pepper and salt. Fry the steaks in butter a good brown, then put in a stewpan half a pint of water, one onion sliced, a tablespoonful of walnut ketchup, a little caper liquor, pepper and salt. Cover the pan close, and let them stew slowly. Thicken the gravy with a piece of butter-rolled in flour, and serve them on a hot dish. Beefsteak and Oysters Stewed. Time, one hour and twenty minutes. 223. A pound and a half of beefsteak; two ounces of butter; half a pint of water. a dozen and a half of oysters; five dessert- spoonfuls of port wine; pepper and salt. Put into a stewpan a pound and a half of beefsteak, with two ounces of butter and a little water; when the meat is a nice brown, pour in half a pint of water, a little pepper and salt, and the liquor strained from the oysters. Set the pan over a mode- rate fire, and let the meat stew gently; then add five dessertspoonfuls of port wine, a piece of butter rolled in flour, and the oysters. Stew it all together till the oysters are done, and serve it up very hot. Bubble and Squeak. Time, twenty minutes. 224. About one pound of slices of cold boiled beef; one pound of chopped potato; one pound of chopped-up cabbage—both previously boiled; pepper, salt, and a little butter. rt 2 68 - Chop up and fry the cold potatoes and cabbage with a little pepper, salt, and a good large piece of butter. Set it aside to keep hot. Lightly fry some slices of cold boiled beef; put them in a hot dish, with alternate layers of vegetable, piling it higher in the middle. To Fry Beef Kidney. Time, ten or twelve minutes. 225. One kidney; three ounces of butter; half a pint of gravy; one tablespoonful of Harvey sauce ; one lump of sugar. Take a beef kidney, cut it into slices not too thick, and let them soak in warm water for two hours and a half, changing the water twice to thoroughly cleanse the kid- ney. Dredge a very little flour over these slices, and fry them a nice brown, in about !hree ounces of butter, seasoning them pre- viously with pepper and salt. Arrange them in a circle, slightly leaning over each other round the dish. Stir a tablespoonful pf Harvey sauce into half a pint (or rather kess) of good gravy, with one lump of sugar in it, and pour it into the centre of the dish. Stewed Beef Kidney. Time, half an hour. 226. A beef kidney; pepper and salt. Cut the kidney into slices, and season it highly with pepper and salt, and fry it a light brown ; then pour a little warm water into the pan, dredge in some flour, put in the slices of kidney, and let it stew very gently. Minced Beef. Time, twenty minutes. 227. One pound and a half of beef; six ounces of bacon ; two small onions; a little pepper and nutmeg ; one ounce and a half of butter rolled in flour; a spoonful of browning; a few poached or hard-boiled eggs. Mince about a pound and a half of beef with the bacon and onions, seasoning it highly with pepper and nutmeg. Take a sufficient quantity of stock made from bones, and any trimmings, a piece of butter rolled in flour, and a little browning; make it hot and strain it over the mince; put the whole into a stewpan, let it simmer for a few minutes, and serve it on a hot dish with sippets of toasted bread, and a poached or hard-boiled egg divided and placed on each º arranged round the edge of the ish. It is also served surrounded by a wall of mashed potatoes, with two poached eggs lying on the top of it. To Fry Beef Kidney—Stewed Beef Kidney–Tripe. Hashed Beef-Plain. Time, twenty-five minutes. 228. Some slices of cold roast beef; two tablespoonfuls of Worcestershire sauce; one of mushroom ketchup ; and the gravy from the meat or from the bones boiled down; pepper and salt. Put the gravy saved from the meat (with a little water if not sufficient), or the bones of the cold joint boiled down to a gravy, into a stewpan with two tablespoonfuls of Wor- cestershire sauce, one of mushroom ketchup, some pepper, salt, and a little butter rolled in flour to thicken it; let it simmer gently for about a quarter of an hour; take it from the fire, and when cold remove the fat. Cut the meat into slices, dredge them with flour, and lay them in the stewpan with the gravy, let it simmer slowly for ten minutes until hot, taking care it does not boil, or the meat will be hard. Garnish with sippets of toasted bread. Tripe. Time, half an hour. 229. Two pounds of tripe; equal parts of milk and water; four large onions. Take two pounds of fresh tripe, cleaned and dressed by the tripe-dresser, cut away the coarsest fat, and boil it from twenty minutes to half an hour in equal parts of milk and water. Boil in the same water which boils the tripe four large onions; the onions should be put on the fire at least half an hour before the tripe is put into the stewpan, and then made into a rich onion sauce, to serve with the tripe. Tripe may also be cleaned, dried, cut into pieces, fried in batter, and served with melted butter. Tripe Roasted. Time, ten minutes. 230. Some pieces of tripe; some force- meat; a little flour; some butter. - Cut the tripe into good-sized pieces, and spread some forcemeat over them, roll them up securely, and tie them upon a small spit, or roast them in a cradle spit; flour and baste them with butter, and serve them up garnished with lemon in slices, and melted butter. MUTTON. Roast Haunch of Mutton. Time, a quarter of an hour to each pound of meat. 231. Take a fine haunch of Southdown, Welsh, or Devonshire mutton, hang it up To Roast Mutton. 69 for ten days or a fortnight, trim off the skin which covers the fat, remove the shank bone, and cover it with two or three sheets of buttered paper, place it on a spit, or in a cradle spit; set it at about fifteen inches from the fire, and roast it for two hours very slowly to warm it through, basting it with dripping every five minutes. Draw it gra- dually nearer and nearer to the fire to brown, but take care it does not burn. Sprinkle it with a little fine salt, dredge it over with flour and baste with a little butter, which will give it a fine frothy appearance. Pour good brown gravy over it. Serve it with red currant jelly sauce. Saddle of Mutton. Time, a quarter of an hour to a pound. 232. Take off the skin, cover the fat with a sheet of well greased paper, and roast it ..as directed for a haunch ; just before it is finished cooking remove the paper, sprinkle the joint with salt, dredge it well over with flour, and drop warmed butter over it. Serve it with good gravy, or empty the con- tents of the dripping-pan into a basin, from which remove the fat, add a little warm water, and use this natural gravy. Red currant jelly as sauce. Leg of Mutton Roasted. Time, half an hour to the pound, slow method; a quarter of an hour or twenty minutes, ordinary time. 233. A leg of mutton intended for roast- ing can be kept much longerthan for boiling, but it must be wiped very dry, and dusted with flour and pepper. Cut off the knuckle, remove the thick skin, and trim off the piece of flank. Put a little salt and water into the dripping-pan, and baste the joint for a short time with it, then use the gravy from the meat itself, basting it every ten minutes. Serve it with gravy poured round it, and currant jelly, separately. The wether leg of mutton is the best for roasting. A leg of mutton, if too large, can be divided, and the knuckle boiled; or by placing a paste of flour and water over the part cut to keep in the gravy, it can be roasted, by which means two roast dinners can be had from the one joint. Boned Leg of Mutton. Time, a quarter of an hour to the pound. 234. A small leg of mutton, weighing about seven pounds; some veal stuffing ; and some good gravy. Procure a nice small leg of mutton, and remove the bone carefully; make a good veal forcemeat (to which about three ounces of ham or bacon must be added), and fill up the hole from whence the bone has been taken with it ; cover the skin over, and sew it neatly up to secure the forcemeat. Tie it round, and roast it for about three hours before a bright, clear fire. When it is done, remove the string, place it on a hot dish, and place round it some good brown gravy. Roast Shoulder of Mutton. Time, a quarter of an hour to each pound. 235. A shoulder of mutton should not be basted in roasting, but simply rubbed with a little butter. Put the spit in close to the shank bone, and run it along the blade bone. Roast this joint at a sharp, brisk fire. It should be well hung; and served with onion sauce. Roast Loin of Mutton. Time, a quarter of an hour to the pound. 236. This joint is not economical on ac- count of the weight of fat attached to it ; but it is very useful in small families, as it is a joint that can be cut so as not to leave too much cold meat. London butchers gene- rally remove the fat, ready for dressing. Roast it at a bright fire, and baste carefully about every quarter of an hour. Brown and froth it as before directed, for leg, &c. To Roll a Loin of Mutton. Time, a quarter of an hour to each pound. 237. A loin of mutton; veal forcemeat; and a tablespoonful of ketchup. Hang a loin of mutton till tender, take out the bone, and lay over the meat a stuffing made as for veal; roll it up tightly, fasten it with small skewers to keep it in shape, and tie it round with a string. Roast it before a brisk fire, allowing a quarter of an hour, or twenty minutes, for each pound of meat. Make a gravy of the bones, adding to it a tablespoonful of ketchup, and a little salt. When the meat is done, pour the gravy made from the bones, mixed with the gravy from the meat, over it, and serve with currant jelly, separately. A Mode of Dressing Fillet of Mutton. Time, two hours. 238. Take off the chump end of a loin of mutton, and cover it with two sheets of buttered paper as for venison; roast it for two hours, but do not allow it to become the least brown. Have ready some French beans, boiled tender, and well drained from the water on a sieve ; while the mutton is being glazed, warm them up in the gravy, put them on a dish, and serve the meat or them. Mutton Cutlets—Haricot of Mutton. 71 up the yolk of an egg, dip a brush in it and pass it lightly over the cutlet, and then dip it in bread-crumbs. Melt two ounces of butter in an omelet-pan and put the cutlets in it; set it over a gentle clear fire for five minutes, turn them, do them for five minutes longer, lay them on a clean cloth, then put them in a dish in a circle, one lean- ing over the other, with some good tomato sauce in the centre. Mutton Cutlets. Time, to stew, seven minutes; to broil, ten minutes. 245. One pound and a half of chops from the loin ; a sprig of thyme and parsley; yolk of one or two eggs; bread-crumbs; salt and Cayenne pepper to taste ; two ounces of butter; juice of a small lemon. Cut about a pound and a half of cutlets from a loin of mutton, take off about an inch from the top of each bone, and from the thickest end ; melt two ounces of butter in a stewpan, season the cutlets, put them in, and let them stew for a short time without allowing them to gain any colour. Mince a little thyme and parsley fine, and bind it with the yolk of one or two eggs. When the cutlets are nearly cold spread the minced herbs over them, and sprinkle each cutlet thickly with grated bread, and a very little Cayenne pepper. Put them carefully on a gridiron over a clear brisk fire, and broil them a fine brown. Serve them on a hot dish, and squeeze over them the juice of a small lemon. Mutton Cutlets a la Maintenon. Time, fifteen minutes. 246. Some cutlets from the neck or loin ; a bunch of thyme and parsley; some bread- crumbs; pepper and salt. Cut about a pound and a half of the neck or loin of mutton into delicate cutlets, and chop each bone short ; trim them neatly, and put them into a stewpan with a piece of butter, and a little thyme and parsley chopped fine; season with pepper and salt; fry them lightly and then take them out to cool, after which take some fresh chopped parsley and some bread-crumbs; spread them evenly over the cutlets with a knife, wrap them in buttered papers, and broil them over a clear fire. Serve them up in the papers with gravy in a tureen. These cutlets are said to have been invented by Madame de Maintenon in order to tempt the waning appetite of louis XIV. . The fat of the dressed meat is absorbed in the papillotes. They may also be served with- out gravy. Mutton Chops Broiled. Time, ten minutes. 247. Cut some chops from the best end of the loin or neck, but the loin is preferable, trim them neatly, removing the skin andfat, leaving only enough of the latter to make them palatable; let the fire be very clear before placing the chops on the gridiron, turn them frequently, taking care that the fork is not put into the lean part of the chops; season them with pepper and salt. When just finished cooking, put a piece of fresh butter over each chop, and send them to table on a hot dish, or serve with any Sauce you like over them ; but in that case the chops become an entrée. Haricot of Mutton. Time, nearly one hour. 248. Two pounds of loin of mutton ; two onions; half a pint of gravy; one glass of portwine; two dessertspoonfuls of mushroom ketchup ; two turnips; two carrots; half a head of celery; a large piece of butter; a little flour; pepper and salt. Divide the chops of a loin of mutton, and take off the superfluous fat, cut two onions into rings, and fry them with the meat a nice brown in a good sized piece of butter; thicken a half pint of gravy with a little flour, and pour it over the chops. Set them at theside of the fire to stew slowly for three- quarters of an hour, or rather more. Par- boil two carrots, two turnips, and half a head of celery, cut the former into shapes and the celery into slices, and add them to the meat about twenty minutes before serving. Pour in a glass of port wine, two spoonfuls of ketchup, and, after boiling it once up, serve it hot. Irish Stew. Time, about two hours. 249. Two pounds and a half of chops; eight potatoes; four small onions; nearly . a quart of water. - Take about two pounds and a half of chops from a loin of mutton, place them in a stewpan with alternate layers of sliced potatoes and layers of chops, and four small onions, and pour in nearly a quart of cold water; cover the stewpan closely, and let it stew gently until the potatoes are ready to mash, and the greater part of the gravy is absorbed ; then place it in a dish, and serve it up very hot. Hashed Mutton. Time, one hour and twenty minutes. 250. Some cold mutton; one pint and a half of water; fourteen pepper cords; four 72 Haggis—Sheep's Head and Trotters—Lamb. allspice; a bunch of savoury herbs; half a head of celery; a large piece of butter; a spoonful of browning. Take some cold leg or shoulder of mut- ton, or any cold mutton that you chance to have, and with a sharp knife cut it into thin slices. Put the bones into a stewpan with half a head of celery cut into slices, a bunch of savoury herbs, a few pepper corns, four allspice, and a pint and a half of water ; set it over the fire, and let it simmer gently for about an hour. Cut the onion into rings, fry them a nice brown, and put them into the stewpan with the bones and herbs. Let all simmer together for ten or twelve minutes, then strain it through a hair sieve, and when cold take off the fat. Put the slices of meat dredged with flour into the stewpan, add the gravy with a spoonful of browning, and two of walnut ketchup ; make it very hot, but do not let it boil. Serve it with sippets of toasted bread round the dish. Haggis. Time, two hours. 251. The heart, tongue, and part of the liver of a sheep; rather more than half the weight in bacon ; one French roll; rind of a lemon ; two eggs ; a glass of wine; two anchovies; pepper and salt. Mince the heart, tongue, and part of the liver of a sheep with rather more than half the weight in fat bacon, add to it the crumb of a French roll, grated, two anchovies chopped very fine, the rind of a lemon, grated, a little pepper and salt, a glass of wine, and two eggs well beaten ; stir it thoroughly together, put it into a well but- tered mould, boil it for two hours, place it on a dish, and serve. Sheep's Head. Time, two hours. 252. One head; two onions; two carrots; two turnips; a piece of celery; five cloves; a sprig or two of thyme; one bay-leaf; one ounce of Salt ; a quarter of an ounce of pepper ; three quarts of water. Put the head into a gallon of water, and let it soak for two hours or more ; wash it thoroughly, saw it in two from the top. Take out the brain, cut away part of the uncovered part of the skull and the ends of the jaws; wash it well. Put in a stewpan two onions, two carrots, a stick of celery, or a little celery-seed tied up in muslin, five cloves, a bouquet of thyme with a bay-leaf, one ounce of salt, a quarter of an ounce of pepper, and three quarts of water. Let the head simmer in it very gently. Take out the vegetables and bunch of herbs. Skim off the fat. Dish it up. Have the brain ready boiled (it will take ten minutes to do), chop it up fine. Warm it in parsley and butter, put it under the head and serve. Sheep's Trotters—very simple. Time, three hours. 253. Four trotters; one tablespoonful of flour ; a saltspoonful of salt. Perfectly cleanse and blanch the trotters, taking care to remove the little tuft of hair which is found in the fourche of the foot. Beat up a spoonful of flour and a little salt in the water you use for cooking them in, and let them stew till the bones come out easily. LAMB. Roast Fore-Quarter of Lamb. Time, for ten pounds, two hours and a half. 254. Cut off the scrag from the shoulder, saw off the shank bone, and also the chine bone along the fillet of the leg, and joint it thoroughly ; partially saw the ribbones, and break the bone of the shoulder, twist it round, and fasten it with a skewer from be- neath the breast. Cover the lamb with but- tered paper, and spit it evenly; roast it before a quick fire according to the weight. Just before removing it from the spit, dredge it with flour and a little salt, and baste it with butter to make it froth up. Twist a cut paper round the shank bone, place it on a hot dish, and pour round it a little gravy made in the dripping-pan. Serve it with mint sauce in a tureen. A cut lemon, some Cayenne, and a piece of fresh butter should always be ready for use when the shoulder is separated from the ribs, to be laid be- tween it and them. Boned Quarter of Lamb. Time, a quarter of an hour to each pound. 255. One pound of forcemeat; melted butter. Bone a quarter of lamb, fill it with force- meat, roll it round, and tie it with a piece of string, cover it with a buttered paper, and roast it. Serve it with melted butter. Roast Target of Lamb. Time, one hour and a quarter, or according to weight. 256. A little butter, flour, and salt. A target is only the breast and neck joints not separated. The flap bones must be taken from the neck, the chine bone sawed off. and the ribs well chopped. Cover iſ with buttered paper, place it in an even Roast and Boiled Lamb. 73 position on the spit, and roast it before a bright fire for an hour and a quarter. Just before it is taken up, dredge it with a little salt and flour, and baste it well with butter to make it look brown, and froth it up. Then dish it up, and place the gravy made in the dripping-pan round it. Serve it with mint sauce in a tureen. Roast Leg of Lamb. Time, one hour and three-quarters for six pounds. 257. Procure a fine fresh leg of lamb, and place it some distance from the fire, basting it frequently; a short time before it is done, move it nearer to the fire, dredge it with flour and a little salt, and baste it with dissolved butter, to give it a nice frothy appearance. Then empty the dripping-pan of its contents, pour in a cupful of hot water, stir it well round, and pour the gravy over the meat, through a fine sieve. Serve with mint sauce and a salad. Roast Shoulder of Lamb. Time, one hour and a quarter. 258. Place the joint at a moderate distance from a nice clear fire, and keep it constantly basted, to prevent the skin from becoming burnt. When done, dish it up; and serve it with gravy made in the dripping-pan and poured round it. Send up mint sauce in a tureen. Roast Loin of Lamb. Time, a quarter of an hour to each pound. 259. The loin, is seldom roasted on ac- count of its small weight, but for families of two ladies or a single person it will be found very delicate. Care must be taken that it does not burn in roasting. It is best to cover it with a buttered paper, which should be removed a few minutes before serving, to baste and froth it. Mint Sauce. Saddle of Lamb. Time, a quarter of an hour to the pound ; one hour and a half to two hours. 26o. Cover the joint with buttered paper to prevent the fat catching, and roast it at a brisk fire; constantly basting it at first with a very little butter, then with its own drip- ping. Mint sauce. Boiled Leg of Lamb. Time, one hour and a quarter after the watersimmers. 261. Select a fine fresh leg of lamb, weigh- ing about five pounds; soak it in warm water for rather more than two hours, then wrap it in a cloth and boil it slowly for an hour and a quarter. When done, dish it up and garnish with a border of carrots, turnips, or cauliflower around it. Wind a cut paper round the shank bone, and serve it with plain parsley and butter sauce poured over it. To Prepare the Brains of a Lamb's Head for Serving under it. Time, ten minutes. 262. One cupful of vinegar; half a pint of water; one tablespoonful of chopped parsley ; salt; and half a lemon. Boil the brains for ten minutes in a little vinegar and water, with a little salt, cut them into mince, add to them the yolk of an egg, mix them with a little milk, two dessertspoonfuls of chopped parsley, and the juice of half a lemon. - The liver may be blanched and minced up in the same manner if it is liked. Pluck may be prepared by first scalding it, then letting it get cold, and stewing it in gravy seasoned with an onion, sweet herbs, pepper, salt, and a little nutmeg. Lamb's Head and Pluck. Time, one hour and a quarter to boil. 263. A lamb's head; egg; bread-crumbs; a bunch of sweet herbs; a little stock ; a piece of lemon peel; pepper, salt, and nutmeg. Soak the head in water for two hours, then boil it until nearly done, take it out, and brush it over with the yolk of a well- beaten egg, cover it thickly with bread- crumbs; again add the egg, and repeat the bread-crumbs, season it with pepper and salt, and put it into a moderate oven till sufficiently brown. In the meantime, after scalding the pluck and setting it to cool, mince it up fine, mix in the brains and season them with pepper, Salt, and grated nutmeg ; put them into a stewpan with a piece of lemon peel cut thin, a bunch of sweet herbs minced up, and a little stock. When done, add the yolk of an egg beaten up with a tablespoonful of cream, put the mince into the dish, and serve the lamb's head on it. Lamb's Fry. Time, altogether twenty minutes. 264. One pound of lamb's fry; one egg; one ounce of bread-crumbs; a sprig of parsley; pepper and salt. Take a pound of lamb's fry, and boil it for about a quarter of an hour; then drain it dry. Brush it over with the yolk of a beaten egg, and then cover it with bread- crumbs, seasoned with minced parsley, pepper, and salt. . Fry it till it is a nice colour—i.e., for about five minutes—-and X Lamb Cutlets and Chops—Veal. 74 serve it on a folded napkin with fried cover the veal with buttered paper, and put parsley. it at some distance from the fire at first, Cold lamb is so excellent that it is often preferred to hot-dressed joints. It is quite a mistake to prepare it by any of the modes of dressing up cold meat. It should be eaten cold with mint sauce and a nicely- made salad. Lamb Cutlets and Green Peas. Time, eight or ten minutes. 265. Two, or two and a half pounds of the best end of a neck of lamb; bread- crumbs; two eggs; pepper and salt; two ounces of butter; half a peck of green peas. Take the cutlets from the best end of the neck; chop off the thick part of the chine bone, and trim the cutlets neatly by taking off the skin and the greater part of the fat, scraping the upper part of the bones per- ſectly clean. Brush each cutlet over with well-beaten yolk of egg, and then sprinkle them with fine bread-crumbs, seasoned with pepper and salt. After this dip them separately into a little clarified butter. Sprinkle more crumbs over them and fry them, turning them occasionally. Have ready half a peck of green peas, nicely boiled, and arranged in a pyramid or raised form in the centre of a hot dish. Lay the cutlets before the fire to drain, and then place them round the green peas. Lamb Chops. Time, eight to ten minutes. 266. Chops from the loin ; pepper and salt; a mould of mashed potatoes. Cut the chops from a loin of lamb ; let them be about three-quarters of an inch thick. Broil them over a clear fire. When they are done, season them with pepper and salt. Have ready a mould of nicely mashed potatoes in a hot dish ; place the chops leaning against them, and serve very hot. Or they may be served garnished only with fried parsley. V E.A. L. To Roast a Fillet of Weal. Time, four hours for twelve pounds. 267. Veal; half a pint of melted butter; a lemon; half a pound of forcemeat. Take out the bone of the joint, and with a sharp knife make a deep incision between the fillet and the udder. Fill it with the forcemeat or veal stuffing. Bind the veal up in a round form, and fasten it securely with skewers and twine. Run the spit as nearly through the middle as you can ; advancing it as it becomes dressed. Baste it well, and just before it is done, take off the paper, dredge a little flour over it, and baste it well with butter to give it a fine frothy appearance. Remove the skewers, and replace them with a silver one ; pour over the fillet some melted butter, with the juice of half a lemon and a little of the brown gravy from the meat. Garnish with slices of cut lemon, and serve with either boiled ham, bacon, or pickled pork. Or garnish with croquettes of potato in the form of pears with parsley stems, as in engraving. Fricandeau of Weal. Time, two hours and a half or three hours. 268. Three or four pounds of the fillet of veal ; a few slices of bacon ; a bunch of savoury herbs; two blades of mace; two bay-leaves; five allspice ; one head of celery; one carrot ; one turnip ; lardoons ; pepper to taste; one pint of gravy or stock. Cut a thick handsome slice from a fillet of veal, trim it neatly round, and lard it thickly with fat bacon, as shown in the en- graving. Cut the carrot, turnip, and celery into slices, and put them into a stew- pan with a bunch of savoury herbs, two blades of mace, five allspice, and two bay- leaves, with some slices of bacon at the top. Lay the fricandeau over the bacon with the larded side uppermost, dust a little salt over it, and pour round it a pint of good gravy or broth. Place it over the fire, and let it boil, then let it simmer very gently for two hours and a half or three hours over a slow fire, basting it frequently with the gravy. Take out the fricandeau when done; skim off the fat, strain the gravy, and boil it quickly to a strong glaze, cover the fricandeau with it, and serve it up very hot, upon a purée of green peas. Be careful that the gravy does not touch the fricandeau, but that it only covers the bacon and other ingredients at the bottom of the dish. CALF'S HEAD. A calf's head may be bought ready for cooking from the butcher's, but as it is as well to give directions for the cook under all pos- sible circumstances, we will say here that if she has a calf's head to prepare with the hair on it, she must have ready a pan of scalding water to remove it. She will find the hair easier to get off if she powders it with resin after letting it soak a little while in warm water. She must then plunge it into the scalding water, holding it by the ear, and Calf’s Head—Roast Veal. 75 carefully scrape off all the hair. Many cooks use scalding water only, but M. Soyer (whose name is a perfect authority) recommends the resin, and it certainly facilitates the operation, though it is not indispensable. Then take out the eyes, saw the head in halves lengthways through the skull. Take the brain and tongue out. Half a calf's head is generally enough to serve at one time, but a whole head is a very handsome dish. Break the jawbone, re- move the gums containing the teeth, and then lay the head in a large panful of warm water to disgorge. Calf’s Head Boiled. Time, to soak, one hour and a half; to simmer, one hour and a half. 269. Half a calf's head; half a pint of melted butter with parsley; one lemon ; a pinch of pepper and salt, Soak the half calf's head in cold water for an hour and a half, then for ten minutes in hot water before it is dressed. Put it into a saucepan with plenty of cold water (enough for the head to swim), and let it boil gently. When the scum rises skim it very carefully. After the head boils, let it simmer gently an hour and a half. Serve it with melted butter and parsley over it, and garnish with slices of lemon and tiny heaps of fried parsley (see engray- ing). Ham should be served with calf's head, or slices of bacon. Calf's Brains and Tongue. Time, to boil ten or fifteen minutes. 270. A little parsley and thyme; one bay-leaf; a little pepper and salt; two tablespoonfuls of melted butter or cream : juice of a quarter of a lemon; a pinch of Cayenne. - Separate the two lobes of the brain with a knife, soak them in cold water with a little salt in it for an hour; then pour away the cold water and cover them with hot water; clean and skin them. Boil them then very gently in half a pint of water, take off the scum carefully as it rises. Take them up, drain and chop them, and put them to warm in a stewpan with the herbs chopped, the melted butter or cream, and the seasoning. Squeeze a little lemon juice over them ; stir them well together. Boil the tongue ; skin it ; take off the roots; lay it in the middle of the dish, and serve the brains round it. Hashed Calf's Head. Time, one hour and a half. 271. Cold calf's head; a bunch. of savoury herbs; two blades of mace; a little Cayenne; pepper and salt; one lemon ; a gill and a half of sherry, or any white wine; two dessertspoonfuls of mushroom ketchup ; one onion; one carrot; one quart of broth, or the liquor in which it was boiled. Cut the meat from the remains of a boiled calf's head,into small round pieces of about two inches across. Put a quart of broth or the liquor in which the head was boiled into a stewpan with a carrot, one small onion, two blades of mace, and a bunch of savoury herbs, and boil it until reduced to nearly half the quantity; then strain it through a hair sieve, and add a glass and a half of white wine, the juice of a lemon, two des- sertspoonfuls of mushroom ketchup, and a piece of butter rolled in flour. Lay in the slices of head, and when gradually well ‘heated, let it just boil up. Then serve it on a hot dish, with rolled bacon and forcemeat balls as a garnish. Roast Loin of Weal–Plain. Time, three hours. 272. Take about seven pounds of the kidney end of a loin of veal, fasten the flap over the kidney with a small skewer, run the spit through the thick end lengthways, cover the veal with buttered paper, and place it before a good fire to roast. Just before serving, remove the paper, and froth it up by dredging it with a little flour, and basting it with butter. Pour melted butter over it when placed on the dish, and serve. The kidney and fat may be sent to table separately on a toast if preferred, but it is not very usual to do so. To Roast a Breast of Weal. Time, one hour and a quarter. 273. Take off the tendons from a breast of veal, skewer the sweetbread to the joint, and cover it with buttered paper, place it to roast for an hour and a quarter, or accord- ing to its weight. Serve it with melted butter and gravy, and sliced lemon. It can be roasted without the sweetbread, which as well as the tendons will serve for an entrée. Roast Shoulder of Weal. Time, twenty minutes for each pound. 274. A shoulder of veal; some oyster or mushroom sauce. Remove the knuckle from a shoulder of veal for boiling, and roast what remains as the fillet, either stuffed or not with veal stuffing. If not stuffed, serve it with oyster or mushroom sauce, and garnish with sliced lemon. y 76 Stewed and Boiled Veal—Calf's Liver and Bacon. Stewed Knuckle of Weal and Rice. Time, three hours. 275. Six pounds of knuckle of veal; two blades of mace; half a pound of rice ; a little salt ; one onion. Take off some cutlets or collops before you dress the meat, so as to have the knuckle small ; break the shank bone, wash it well, and put it into a stewpan with suffi- cient water to cover it, bring it gradually to a boil, put in a little salt, and skim it well; let it simmer gently for nearly three-quarters of an hour, then add half a pound of rice, the onion, and the blades of mace, and stew all together for more than two hours. Take up the meat, and pour over it the rice, &c. Serve it with parsley and butter sauce, and boiled bacon in a separate dish. Garnish with vegetables. Knuckle of Weal Boiled. Time, twenty minutes to each pound. 276. A knuckle of veal ; a dessertspoonful of salt; parsley and butter. Put a knuckle of veal into a stewpan, and pour over it sufficient water to cover it; let it simmer slowly, and when it reaches the boiling point throw in a dessertspoonful of salt; keep it well skimmed, and let it boil until tender, then serve it with parsley and butter, and a salted pig's cheek. Three-quarters of a pound of rice may also be boiled with it. Serve with green peas or stewed cucumber. Veal Stewed with Vegetables. Time, nearly one hour. 277. Three pounds of veal; one dessert- spoonful of salt; one teaspoonful of pepper; two small carrots ; two sprigs of parsley ; one leek; six small potatoes; a quarter of a pound of butter; a tablespoonful of flour. Wash three pounds of veal in cold water, then cut it up rather small, and put it into a stewpan with just sufficient water to cover it; add a dessertspoonful of salt, and a tea- spoonful of pepper; cover the pan close, and let it simmer for twenty-five minutes, then skim it clean. Whilst the meat is stewing, scrape two small carrots, cut them into slices a quarter of an inch thick, stamp the edges with a cutter, and boil them until they are tender. Dip two sprigs of parsley into boiling water, and mince it fine; cut a leek into small slices; pare and cut six small potatoes in halves or quarters; take the carrots from the water with a skimmer ; put a quarter of a pound of fresh butter to the meat; dredge over it a tablespoonful of browned flour and add the vegetables. Cover the pan, and let it stew gently for half an hour; then take out the meat on a dish, put the vegetables round the edge, and pour the gravy over it. Veal Cutlets. Time, twelve to fifteen minutes. 278. A veal cutlet; one bunch of sweet herbs; bread-crumbs; nutmeg ; peel of half a lemon ; yolks of two eggs; one ounce of butter ; a little flour and water. Let the cutlet be about half an inch thick, and cut it into pieces the size and shape of a crown piece. Chop the herbs very fine; mix them well with the bread- crumbs. Brush the cutlets over with yolk of egg, then cover them with the bread- crumbs and chopped herbs; fry them lightly in butter, turning them when required. Take them out when done. Mix about an ounce of fresh butter with the grated peel of half a lemon, a little nut- meg, and flour; pour a little water into the frying-pan, and stir the butter, flour, and grated lemon peel into it; then put the cutlets into this gravy to heat. Serve them piled in the centre of the dish with thin rolls of bacon as a garnish. Calf's Liver and Bacon. Time, quarter of an hour. 279. Two pounds and a half of calf's liver; one pound of bacon ; juice of one lemon ; two ounces of butter ; a little flour; pepper and salt. Soak the liver in cold water for half an hour, then dry it in a cloth, and cut it into thin narrow slices; take about a pound of bacon, or as much as you may require, and cut an equal number of thin slices as you have of liver; fry the bacon lightly, take it out and keep it hot; then fry the liver in the same pan, seasoning it with pepper and Salt, and dredging over it a little flour. When it is a nice brown, arrange it round the dish with a roll of bacon between each slice. Pour off the fat from the pan, put in about two ounces of butter well rubbed in flour to thicken the gravy; squeeze in the juice of a lemon, and add a cupful of hot water; boil it, and pour it into the centre of the dish. Serve it garnished with forcemeat balls or slices of lemon. IPO R. K. Sucking Pig–to Scald it. 28o. A sucking pig should be dressed the day after it is killed, if possible, and should not be more than three weeks or a month old. The pig is generally sent from the —º-— To Roast, Bake, and Boiſ Pork. 77 butcher's prepared for the spit; but in case our readers should ever have occasion to scald and clean it for themselves, we will give a few directions:–Make ready a large pan of scalding water. While the water is boiling, put the pig into cold water for ten minutes; plunge it into the boiling water (holding it by the head), and shake it about till the hairs begin to loosen in the water. Take it out, dry it, and with a coarse cloth rub the hairs backwards till they are all removed. When it is clean, cut it open; take out the entrails, and wash it thoroughly in a large pan of cold water. Dry it in a cloth ; remove the feet at the first joint, leaving a little skin to pull over the bone. Fold it in a very wet cloth until you are ready to put it on the spit To Roast the Pig. Time, one hour and a half to two hours. 281. Half a pint of melted butter; two ounces of fresh butter; three-quarters of a pint or one pint of sage and onion force- meat. When the pig is well cleaned, make a forcemeat according to previous directions, or a veal stuffing forcemeat if preferred. Sew it up with a strong thread; truss it as a hare is trussed, with its fore-legs skewered back and its hind-legs forward. Dry it well and rub it with a little flour. Set it before a clear brisk fire, arrange under it a dripping- pan and basins to catch the gravy. Baste it with a little pure olive oil, or with its own gravy, rubbing it occasionally (when you do not use oil) with butter. When it is done, cut off the head, split it in halves, divide the pig with a very sharp knife down the centre, lay the backs together, put the ears on each side, and the halves of head at each end of the dish. Pour a very little thin melted butter and a squeeze of lemon juice over it. Send some of the same gravy and melted butter (seasoned with a little Cayenne) to table in a sauce tureen. Sauces to be eaten with it—bread sauce, or tomato sauce, or apple sauce, as preferred. To Bake a Pig. Time, two hours. 282. Wash the pig very nicely, rub it with butter, and flour it all over. Well butter the dish in which you intend to bake it, and put it into the oven. When sufficiently done, take it out, rub it well over with a buttered cloth, and put it in again to dry. When it is finished, cut off the head and split it open ; divide the pig down the back in halves. Lay it in the dish back to back, with one half of the head at each end, and one of the ears on each side. Take off the fat from the dish it was baked in, and you will find some good gravy remaining at the bottom ; add to this a little veal gravy, with a piece of butter rolled in flour, and boil it up. Send it up in a tureen. A stuffing of bread-crumbs, chopped sage leaves, pepper and salt, should be put into the inside before it is baked, as is done for roast pig. Chine Roasted. Time, twenty minutes to the pound. 283. Half a pint of pork stuffing; half a pint of apple sauce. Score the skin deeply, stuff the chine with pork stuffing, and roast it gently by a clear fire. To Boil a Chine. Time, a quarter of an hour to the pound, and twenty minutes over. 284. Lay it in brine for nine or ten days, turning it every day. When it is ready, put it into a saucepan, and more than cover it Y. water. Let it boil slowly, skimming it well. Send it to table when done, garnished with small well-trimmed cauliflowers or greens. To Roast a Leg of Pork. Time, twenty minutes to one pound. 285. The leg to be roasted should not weigh more than six or seven pounds. Score the rind or skin with a sharp knife all round the joint, place it at some distance from the fire, turn it constantly and baste it well. It will yield sufficient dripping to baste itself without butter. If the crackling and fat are not kept on, the joint will not require so long a time to roast it. Sauce : brown gravy, or tomato. To Roast a Leg of Pork the Old Fashioned Way with Stuffing. Time, twenty minutes for each pound. 286. Sage and onion stuffing; a piece of butter. Select a fine small leg of pork, keep the skin on, and score it in regular stripes of a quarter of an inch wide with the point of a sharp knife; cut a slit in the knuckle, raise the skin, put under it some nice sage and onion stuffing, and fasten it in with a small skewer; put it at some distance from the fire, and baste it frequently. Just before it is done, moisten the skin all over with a little butter, dredge it with flour, and place it near the fire to brown and crisp. When done, put it on a hot dish, pour a little gravy made in the dripping-pan round it, and serve with apple sauce. 78 To Roast a Loin of Pork. Time, two hours and a half. 287. Take a loin of pork of about five pounds, and score it with a very sharp knife at equal distances, place it at a good distance from the fire, to prevent the skin from becoming hard, and baste it very frequently all the time. When done, make a little gravy in the dripping-pan, pour it round the meat, and serve with apple sauce in a tureen. A loin of pork may be stuffed with sage and onion, or the stuffing baked and served separately, if the flavour be not objected to by the family. To Roast a Sparerib of Pork. Time, one hour and three-quarters for six pounds. 288. Score the skin, put the joint down to a bright fire to roast, rub a little flour over it. If the rind is kept on, roast it without a buttered paper over it; but if the skin and fat are removed, cover it with a buttered paper. Keep it frequently basted. About ten minutes before taking it up, strew over it some powdered sage; froth it with a little butter, and serve with gravy strained over it, and apple sauce in a tureen. Pork Griskin. Time, a quarter of an hour to each pound. 289. A griskin is usually very hard. It is well before you roast it to put it into as much cold water as will cover it, and let it just boil, take it off the moment it boils; rub a piece of butter over it and flour it, then set it in a Dutch oven before the fire to roast a nice brown. To Steam a Ham. Time, twenty minutes to each pound. 290. If the ham has been hung for some time, put it into cold water, and let it soak all night, or let it lie on a damp stone sprinkled with water for two days to mellow. Wash it well, put it into a steamer—there are proper ones made for the purpose— over a pot of boiling water. Steam it for as long a time as the weight requires, the pro- portion of time given above. This is by far the best way of cooking a ham. It prevents waste and retains the flavour. When it is done, skin it and strew bread-raspings over it as usual. If you preserve the skin as whole as possible and cover the ham when cold with it, it will prevent its becoming dry. To Boil a Ham. Time, four or five hours. 291. A blade of mace; a few cloves; a sprig of thyme; and two bay leaves. To Roast Pork—To Steam, Boil, and Bake Ham. Well soak the ham in a large quantity of water for twenty-four hours, then trim and scrape it very clean, put it into a large stew- pan with more than sufficient water to cover it ; put in a blade of mace, a few cloves, a sprig of thyme, and two bay leaves. Boil it for four or five hours, according to its weight; and when done, let it become cold in the liquor in which it was boiled. Then remove the rind carefully without injuring the fat, press a cloth over it to absorb as much of the grease as possible, and shake some bread-raspings over the fat, or brush it thickly over with glaze. Serve it cold, garnished with parsley, or aspic jelly in the dish. Ornament the knuckle with a paper frill and vegetable flowers. Or to Serve Hot. Time, four hours for ten pounds. 292. Before placing your ham in soak, run a small sharp knife into it close to the bone, and if when withdrawn it has a plea- sant smell, the ham is good. Lay it in cold water to soak for twenty-four hours if it has hung long, changing the water twice; but twelve hours is the usual time for a York- shire ham. Before boiling, wash it thoroughly, and trim it neatly, removing any rusty parts. Coveritwell with water, bring it gradually to a boil, taking care that it continues to do so (but not too fast), and as the scum rises skim the pot carefully, or it will fall and spoil the appearance of the ham. When it is done draw off the skin, and sift bread- raspings over the ham. Place a frill of paper round the knuckle, and serve. To Bake a Ham. Time, four hours. 293. Take a medium-sized ham, and place it to soak for ten or twelve hours. Then cut away the rusty part from underneath, wipe it dry, and cover it rather thickly over with a paste of flour and water. Put it into an earthen dish, and set it in a moderately- heated oven for four hours. When done, take off the crust carefully and peel off the skin, put a frill of cut paper round the knuckle, and raspings of bread over the fat of the ham, or serve it glazed, and garnished with cut vegetables. Some persons infinitely prefer a baked ham to a boiled one, but we think it better boiled or steamed. To Boil a Leg of Pork. Time, a quarter of an hour for each pound, and half an hour over. 294. Procure a nice small compact leg of pork, rub it well with salt, and let it remain To Melt Lard–To Pickle Porã. 79 for a week in pickle, turning and rubbing the pickle into it once each day. Let it lie for half an hour in cold water before it is dressed to improve the colour; then put it into a large pot, or stewpan, and well cover it with water. Let it boil gradually, and skim frequently as the scum rises. On no account let it boil fast, or the meat will be hardened, and the knuckle end will be done before the thick part. When done, serve it on a hot dish with a garnish of turnips, or parsnips. A peas-pudding must be served with boiled leg of pork, and greens as vege- tables. It may be boiled in a cloth dredged over with flour, which gives it a very deli- cate appearance, but in that case the water in which it was boiled cannot be used as a stock for pea-soup, and is thus wasted. To Boil Bacon. Time, one hour and a half for two or three pounds. 295. If very salt, soak it in soft water two hours before cooking. Put it into a saucepan with plenty of water and let it boil gently. If a fine piece of the gammon of bacon, it may, when done, have the skin, as in hams, stripped off, and have finely-pow- dered bread-raspings strewed over it. To Steam Bacon. Time, twenty minutes to the pound. 296. It is a mistake to boil bacon. . It should be steamed. No waste then takes place as to quantity, and the flavour is quite preserved, while the bacon is much more tender, as it cannot well be spoiled by too quick boiling. Scrape the outer rind or skin well, wash the bacon, put it in a steamer over a pot of boiling water, and steam it for as long as required by the weight. Serve it with veal or fowls, or (in the kitchen) by itself with greens. To Melt Lard. 297. Strip off all the skin from the inner part of a pig, put it into a jar, and place it in a large saucepan of boiling water. Let it simmer gently over a bright fire, and as it melts, take it gently from the sediment. Put it into nicely cleaned bladders for use; keep them in a cool place. The smaller the bladders are, the better the lard keeps. If the air reaches it, it becomes rank. This is most useful for frying fish (it is used instead of oil). Mixed with butter it makes fine pie crust. Pickled Pork. Time, three-quarters of an hour to four pounds. 298. The belly part is considered delicate. It should be nicely streaked. Boil it gently. Serve it with greens as a garnish round it. A Hand of Pork. Time, one hour. 299. If the pork should be very salt, it will require to be soaked for nearly two hours before boiling. Boil it and serve with greens and peas-pudding in a separate dish. Bladebone of Pork. Time, ten minutes. 300. One teaspoonful of pepper and a little salt; a piece of butter the size of a walnut ; one teaspoonful of mustard. A bladebone of pork is taken from the bacon hog. The less meat left on it in moderation the better. It must be boiled, and when just done, season it with pepper and salt. Lay a piece of butter on it and a teaspoonful of made mustard. Serve it quickly as hot as possible. The fore-quarter of a young pig of four or five months old, cut for roasting as you do lamb with the shank trussed close, should be roasted as lamb, and will eat something like it. Pigs' Tongues. - 301. Partially boil the tongue in order to remove the skin. Pickle them as you would pickle a ham: lay them one on the top of each other under a heavy weight. Cover the pan in which you place them, and let them remain for a week, then dry them, and put them into sausage skins. Fasten them up at the ends, and smoke them. Pigs' Pettitoes. Time, forty minutes, 302. Feet, heart, and liver of a pig; a small piece of butter (size of a walnut); half a teaspoonful of pepper; a little salt; one round of toasted bread. Put them in just sufficient water to cover them, add the heart and liver, boil them ten minutes, then take out the liver and heart, and mince them small, return them to the feet, and stew until quite tender; thicken with flour and butter, season with pepper and salt, and serve up with sippets of plain or toasted bread; make a pyramid of the minced heart and liver, and lay the feet round them. When pettitoes are fried they should be first boiled, then dipped in butter, and fried a light brown. To Roast a Pig's Head. Time, to roast, half an hour. 303. Half an ounce of sage ; one table- spoonful of salt ; one dessertspoonful of pepper. 8o Sausages—Saveloys—Black Puddings. Boil it till tender enough to take the bones out. Then chop some sage fine, mix it with the pepper and salt, and rub it over, the head. Hang it on the spit, and roast it at a good fire. Baste it well. , Make a good gravy and pour over it. Apple sauce is eaten with it. Pig's Head Boiled. Time, one hour and a half. 3o4. This is the more profitable dish, though not so pleasant to the palate ; it should first be salted, which is usually, done by the pork butcher; it should be boiled gently; serve with vegetables. Pig's Cheek. Time, three-quarters of an hour. 305. Pig's cheek; one ounce of bread- crumbs. Boil and trim in the shape of ham, and, if very fat, carve it as a cockle-shell; glaze it well, or put over it bread-crumbs and brown them. Oxford Sausages. 306. One pound of lean veal; one pound of young pork; one pound of beef Suet; half a pound of grated bread; peel of half a lemon ; one nutmeg grated ; six sage leaves; one teaspoonful of pepper; two of salt; a sprig of thyme, savory, and mar- joram. Take a pound of lean veal, and the same quantity of young pork, fat and lean to- gether, free from skin and gristle, and a pound of beef suet; chop all separately as fine as possible, and then mix together; add the grated bread, the peel of half a lemon shred fine, a nutmeg grated, a teaspoonful of pepper, two of salt, and the sage leaves, thyme, savory, and marjoram, all chopped as fine as you can ; mix all thoroughly to- gether, and press it down into a prepared skin. When you use them, fry them in fresh butter a fine brown. Serve as hot as possible. The Cambridge Sausage. Time, nearly one hour. 307. Quarter of a pound of beef; quarter of a pound of veal ; half a pound of pork; half a pound of bacon ; half a pound of suet ; pepper and salt; a few sage leaves; sweet herbs. Chop the meat into small pieces, and the suet as fine as possible ; season it highly with pepper and salt, a few minced sage leaves and sweet herbs. Take a delicately- clean skin, fill it with the sausage meat, and tie the ends securely. Prick it lightly in several parts, and put it in boiling water to boil for nearly an hour when required. Bologna Sausages. 308. Three pounds of lean beef; three pounds of lean pork; two pounds of fat bacon ; one pound and a half of beef suet ; pepper; salt; a sprig of thyme; and ground inace. Take three pounds of lean beef, the same of lean pork, two pounds of fat bacon, and a pound and a half of beef suet; put the lean meat into a stewpan of hot water, and set it over the fire for half an hour, then cut it small, each sort by itself, shred the suet, and bacon or ham, each by itself. Season with pepper, thyme chopped fine, and ground mace; fill ox skins with it, tie them in lengths, and put them in a beef brine for ten days; then smoke them the same as ham or tongue. Rub ground ginger or pepper over the outside after they are smoked, and keep them in a cool, dry place. Saveloys. Time, half an hour to bake. 309. Six pounds of pork; one pound of common salt; one ounce of saltpetre; three teaspoonfuls of pepper ; twelve sage leaves; one pound of bread-crumbs. Remove the skin and bone from six pounds of young pork, and salt it with the saltpetre and common salt ; let it stand in the pickle for three days, then mince it up very fine, and season it with pepper, and twelve sage leaves chopped as small as pos- sible ; add to it the grated bread, and mix it all well together, fill the skins, and bake them in a slow oven for half an hour. They may be eaten hot or cold. Black Puddings. Time, to soak, one night; to boil, half an hour. 3io. Rather more than one quart of blood ; one quart of whole groats; cru of a quartern loaf.; two quarts of new milk; a small bunch of winter savory and thyme, about half a teaspoonfu each ; two te nfuls of salt ; one teaspoonful of pepper; : cloves; half a teaspoonful of allspice; half a nutmeg ;’a little grated ginger; three pounds beef suet ; six eggs; three ounces of pork fat. Stir the hot blood with salt till it is quite cold, put a quart of it or rather more to a ern loaf in rather hot. Chop fine a little winter savory and thyme ; beat up and strai - chop three pounds of beef sue suet, the herbs, and the seasoning o salt, allspice, cloves, ginger and nu -- ******** 1. Roast Turkey. 4. Hare. 7. Roast Luck. 10. Roast Rabbit. 2. Boiled Turkey 5. Boiled fowl. 8. Roast Pigeon. 11. Roast Pheasant. - * 3: Roast Goose 6. Roast Fowl. 9. Boiled Rabbit. 12. Partridges. * - |- Venison and Poultry. 81 gether with the eggs. Then add to it and bèat up with it the groats and soaked bread, - hen well mixed, have ready some into these bags; you do so, add at regular distances pork fat cut into large dice. Tie the skins in links only half-filled, and boil the puddings in a large kettle, pricking them as they swell, or they will burst. When boiled, dry them in clean cloths, and hang them up. \ To cook them for eating, scald them for a few minutes in water, and cook them in a D. ch oven. VENISON. Haunch of Venison. Time, three to four hours. 311. Haunch from twenty to twenty-five unds. This joint is trimmed by cutting off part of the knuckle and sawing off the chine bone, then the flap is folded over, and it is covered with a paste made of flour and water. This paste should be about an inch thick. Tie it up in strong and very thick paper, and place it in a cradle spit very close to the fire till the paste is well hardened or crusted, pouring a few ladlefuls of hot drip- ping over it occasionally to prevent the paper from catching fire. Then move it further from the fire, take care that your fire is a very good one, clear and strong. When the venison has roasted for about four hours take it up, remove the paper and paste, and run a thin skewer in to see if it is done enough. If the skewer goes in easily it is dressed, if not put it down again, as it depends greatly on the strength of the fire for so large a joint. When it is dressed, glaze the top and salamander it. Put a frill round the knuckle, and serve very hot with strong gravy. Red currant jelly in a glass dish or a tureen. Vegetables : French beans. Neck of Venison. Time, a quarter of an hour for a pound. 312. Cover it with 'paste and paper as for the haunch, fix it on a spit and roast. To Hash Venison. Time, one hour and a half. 313. Some cold roast venison; three ta- blespoonfuls of port wine; a little mutton broth ; half of a shallot; a pinch of Cay- enne; one ounce and a half of butter; a spoonful of flour; and salt to taste. Cut some cold roast venison into nice slices, and season them lightly with salt ; put the bones, trimmings, any cold gravy from the venison, and as much broth as you may require into a stewpan, and let it simmer slowly for quite an hour, then strain it off; stir the butter and flour over the fire until sufficiently brown to colour the gravy, taking care it does not burn. Pour the gravy from the bones, add the port wine, and let it simmer until it boils. Then draw the stewpan to the side of the fire, put in the slices of venison, and when thoroughly hot serve it up, with red currant jelly in a glass dish. Garnish with forcemeat balls about the size of a marble. POULTRY. Roast Turkey. In season from December to February. Time, according to size, from one hour and fifteen minutes to two hours, or two hours and a half. 314. Half a pint of forcemeat for veal, or sausage meat; a little butter. To truss the bird : pick the bird carefully, and singe off the down with a piece of lighted white paper; break the leg bones close to the feet; hang it on a hook, and draw out the strings from the thigh ; cut the neck off close to the back, but leave the crop skin long enough to turn over the back; remove the crop, and with the middle finger loosen the liver and the gut at the throat end. Cut off the vent, remove the gut, take a crooked wire and pull out the gizzard, and the liver will easily follow. But be very careful not to break the gall bladder; if you do it will spoil the flavour of the bird entirely, by giving it a bitter taste, which no after efforts of wash- ing, &c., can remove. Do not break the gut joining the gizzard either, lest the inside should become gritty. Wipe the inside perſectly clean with a wet cloth, then cut the breast-bone through on each side close to the back, and draw the legs close to the crop. Put a cloth on the breast and beat the breast-bone down with a rolling-pin till it lies flat. º Scald the feet, peel off the outer skin, and cut away the claws; leave the legs on. Fill the inside with veal stuffing or sausage meat (see Forcemeats), and either sew the skin of the neck over the back with a trussing needle, or fasten it with a very small skewer. Then run a long skewer into the pinion and thigh through the body, G Roast Duck and Fowl. 83 fill it with sage and onion stuffing, and fasten it in securely at both ends by passing the rump through a slit made in the skin, and tying the skin of the neck into the back of the bird. Roast it before a nice brisk fire for an hour and a half if small ; one hour and three-quarters or two hours if large. Keep it frequently basted, and when done remove the skewers, place it on a hot dish, and pour a little good gravy round it. Send up some in a tureen. Serve with apple sauce To Stew Giblets. Time, one hour and a half. 320. One set of giblets; a bunch of par- sley and thyme; a few sage leaves; pepper and salt; one onion; a quart of gravy; a wineglass of white wine. Theroughly clean and wash the giblets, cut them into pieces, and stew them for an hour and a half in a quart of gravy, adding a bunch of thyme and parsley, an onion, a few sage leaves, and a seasoning of pepper and salt. When done, put them into water, and trim them ready for serving. Strain the gravy through a fine hair sieve, add a glass of white wine, and a piece of butter the size of a walnut rolled in flour. Boil the giblets up in the gravy, and serve them quickly. To Truss and Roast a Duck. 321. Ducks are trussed in the same manner as geese, except that the feet must be left on and turned close to the legs. To Roast a Duck. Time, three-quarters of an hour to one hour. 322. A couple of ducks; sage and onion stuffing. Ducks should always hang for one day, and even longer if the weather be sufficiently cold to allow it. Stuff one with sage and onion stuffing, season the inside of the other with pepper and salt. Put them to roast at a clear bright fire, and keep them con- stantly basted until done. A short time before serving, dredge over them a little flour, and baste them with butter to make them froth and brown. Serve them very hot, and pour round (not over them) a little good brown Serve a little of the same separately in a tureen. Green peas should always be sent up with roast ducks, if in season. Stewed Duck. Time, two hours and a half. 323. A couple of ducks or one duck ; forcemeat ; three sage leaves; two onions; one lemon ; a glass of port wine. Take a duck, pick, draw, and stuff it with forcemeat, adding three sage leaves chopped fine. Clean and wash the giblets, and put them into sufficient water to cover them. Make from them a gravy for the duck, add two onions chopped very fine, and a season- ing of pepper and salt. Let the gravy simmer until it is strong enough, then put the duck into a stewpan, pour the gravy and onions over it, and stew it slowly for about two hours, adding a glass of port wine just before it is done. Dish it up and squeeze the juice of a lemon over it ; pour the gravy round, and serve it with fried bread. To Truss a Roast Fowl. 324. The fowl must be picked and singed; the neck cut off close to the back. Take out the crop, and with the middle finger loosen the liver and other parts at the breast end ; cut off the vent; draw the fowl clean ; wash out and wipe the inside quite dry; beat the breastbone flat with a rolling-pin. Put a skewer in the first joint of the pinion and bring the middle of the leg close to it. Put the skewer through the middle of the leg and through the body, and do the same on the other side. Put another skewer in the small of the leg, and through the sidesman. Do the same on the other side, and then put another through the skin of the feet, which should have the nails cut off. Clean out and wash the gizzard, remove the gall bag from the liver, and put both liver and gizzard in the pinions. - To Roast a Fowl or Chicken. Time, one hour for a large one ; three- quarters of an hour for a small one; twenty-five minutes for a chicken. 325. One large fowl or two small ones; some brown gravy; butter, and flour. When the fowls are trussed for roasting, singe them carefully, and wipe them clean ; put a piece of buttered paper over the breasts, and roast them at a clear fire, keeping them frequently basted. Just before they are done remove the paper, dredge them with flour, and baste them with butter warmed in the basting-ladle until they are nicely browned and have a frothy appearance. Then place them on a hot dish, pour a little brown gravy over them, and serve the remainder in a tureen with another of bread sauce. To Roast a Fowl—Family Receipt. Time, one hour. 326. A large fowl; two or three table- spoonfuls of bread-crumbs; half a pound of butter; pepper and salt. G 2 Pigeons—Partridges—Pheasants. 85 the butter in the dripping-pan, and poured round them, adding a spoonful or two of gravy. Time, three hours. X 333. Some pigeons; two hard-boiled eggs; a sprig of parsley; the peel 9 tnon - t’; the the weight of the livers in - same of bread-crumbs; pepper; salt; and - -half-of Jugged Pigeons. nutmeg : ene-egg ; one-ounce and a ; one head of celery; a glass of wine ; a bunch of swº herbs; four cloves. S. Severage- ºr */- Pick and draw four or six pigeons, wipe them very dry, boil the livers a minute or two, then mince them fine, and bruise them with a spoon, or beat them in a mortar; mix them with the yolks of two hard-boiled eggs, a sprig of parsley, and the peel of half a lemon all shred fine; the weight of the livers in beef suet chopped as fine as pos- * \sible, the same weight of bread-crumbs, and - a little pepper, salt, and grated nutmeg ; § Imix it well together with a well-beaten egg, and a little fresh butter. Stuff the pigeons Nº" and the crops with this forcemeat, sew up S. the vents, and dip the pigeons into warm NS water; dredge over them some pepper and salt, and put them into a jar with the celery, sweet herbs, cloves, and beaten mace, with a glass of white wine. Cover the jar closely, and set it in a stewpan of boiling water for three hours, taking care the water NS does not get to the top of the jar. When - done, strain the gravy into a stewpan, stir in a little-butterrelled in flour, boil it up till it is thick, and pour it over the pigeons. Garnish with lemon. To Fricassee Pigeons Brown. 2× Time, one hour. 334. Five or six pigeons; half a blade of beaten mace; pepper and salt; one pint of gravy or broth ; a glass of port wine; a bunch of sweet herbs; peel of half a lemon; three shallots; two ounces of butter; a spoonful of flour; juice of half a lemon; and a few pickled mushrooms. Cut the pigeons into quarters, season them with half a blade of beaten mace, pepper, and salt. Fry them a light brown in butter, and lay them on a sieve to drain, then put them into a stewpan with a pint of gravy or broth, a glass of port wine, a bunch of sweet herbs, the peel of half a lemon, and three shallots chopped fine. Cover them closely and stew them half an hour, then stir in a piece of butter rolled in flour, season with pepper and salt, add a few pickled mushrooms, squeeze in the juice of boiled. Let all stew together for ten minutes, skim the gravy, put the fricassee on a hot dish, and garnish with lemon. o Truss a Partridge. 335. Partridges should hang a few days. Pluck, draw, and wipe the partridge in- -side and out, cut off the head, leaving suffi- cient skin on the neck to skewer back, bring the legs close to the breast—between it and theside bones, and pass askewer through the pinions and the thick part of the thighs. If the head is left on, it should be brought round and fixed on the point of the skewer, but it is generally removed from the bird. To Roast a Partridge. Time, twenty-five to thirty-five minutes. 336. Partridges; butter; gravy. When the partridges are plumply trussed, roast them before a clear fire, basting them very frequently, and frothing them up with a little flour and butter just before serving them. Pour a little gravy over the birds, and serve them with bread sauce and gravy in tureens. Broiled Partridges. Time, fifteen to twenty minutes. 337. Partridges; gravy; butter; pepper; salt; Cayenne. Thoroughly pick and draw the partridges, divide each through the back and breast, and wipe the insides. Season them highly with pepper, salt, and a very little Cayenne, and place them over a clear bright fire to broil. When done, rub a piece of fresh butter over them, and serve them up hot with brown gravy. To Truss a Pheasant. 338. After the pheasant is picked and drawn, wipe it inside with a damp cloth, and truss it in the same way as a partridge. If the head is left on, as it ought to be, bring it round under the wing, and fix it on the point of the skewer. To Roast a Pheasant, Time, from half an hour to one hour, according to size. 339. A pheasant ; butter; flour; brown gravy, and salt. After the pheasant is trussed, spit it, and roast it before a clear quick fire; baste it frequently with butter, sprinkle over it a little salt, and dredge it lightly with flour to froth it nicely. When done (which will be in about half an hour, or longer if a large bird), serve it up with a little good brown gravy poured round the pheasant, and the remainder in a tureen, with another of bread Sauce, a lemon, and add a few forcemeat balls 86 To Roast Hares and Rabbits. To Truss a Hare. - 40. When wanted for dressing, cut off the fore legs at the first joint, raise the skin of the back and draw it over the hind legs. Leave the tail whole, and draw the skin over the back, and slip out the fore legs. Cut the skin from the neck and head, skin the ears and leave them on. Clean the vent, cut the sinews under the legs, bring them forward, run a skewer through one hind leg, through the body and the other hind leg. Do the same with the fore legs, lay the head rather back, put a skewer in the mouth, through the back of the head, and between the shoulders. Rinse the in- side, wipe it dry, rub it with a little pepper and salt, and fill it with the proper stuffing. Sew up the body and pass a string over it to secure the legs on the skewers. To Roast Hare. Time, one hour and a quarter to one hour and a half or two hours. 341. A fine hare ; some well-seasoned veal stuffing; milk; butter, and brown ravy. After the hare is skinned and prepared, wipe it dry with a clean cloth, fill the belly with well-seasoned veal stuffing, and sew it up. Draw the fore and hind legs close to the body, and pass a long skewer through each. Tie a string round the body, from one skewer to the other, and secure it above the back. Fix the head between the shoul- ders with another skewer, and be careful to leave the ears on. Place it at some distance from the fire when first it is put down, and baste it well with milk for a short time, and afterwards with butter. Just before it is done, dredge over it a little flour, and baste it well with butter to make a fine froth. When done, take it up on a hot dish, re- move the skewers, and pour a little good gravy into the dish. erve gravy in a tureen. Jugged Hare. Time, four hours. 342. A hare; a small onion ; a lemon ; two glasses of port wine; a tablespoonful of mushroom ketchup ; one pound and a half of gravy beef; five cloves; pepper ; salt, and a httle Cayenne; butter and flour. Skin the hare, and cut it in pieces, but do not wash it; dredge it with flour, and fry it a nice brown in butter, seasoning it with a little pepper, salt, and Cayenne. Make about a pint and a half of gravy from the beef. Put the pieces of hare into a jar, add the onion stuck with four or five cloves, the lemon peeled and cut, and pour in the gravy. Cover the jar closely to keep in the steam, put it into a deep stewpan of cold water, and let it boil four hours, but if a young hare three hours will be sufficient. When done, take it out of the jar, and shake it over the fire for a few minutes, adding a tablespoonful of mushroom ketchup, two glasses of port wine, and a piece of butter rolled in flour, with some fried forcemeat balls. Serve with red currant jelly, Hashed Hare. Time, rather more than an hour. 343. Cold roast hare ; three dessert- spoonfuls of mushroom ketchup; four des- sertspoonfuls of port wine; a bunch of savoury, herbs; a little pepper, salt, and mace ; butter and flour. Take the remains of a cold roast hare, and cut the best parts into slices. Put the trimmings, head, and bones into a stewpan to make the gravy, pour in a pint of water, add the herbs and spice, with pepper and salt to your taste. Stew it gently for an hour, and then strain it through a sieve. Add a piece of butter rolled in flour, the ketchup, and wine, with a few forcemeat balls, or any stuffing left from the previous day. Put in the slices of hare, and set it over the fire until very hot. Serve it up with toasted sippets and currant jelly. - To Roast a Leveret. Time, three-quarters of an hour. 344. Leveret; half a pound of butter. Clean and truss a leveret in the same manner as a hare, but roast it plain without any stuffing. Place it before a clear bright fire for about three-quarters of an hour, and baste it often with butter. About ten minutes before serving, dredge it lightly with flour to froth it nicely. Serve with gravy poured round it, and red currant jelly with it. To Truss Roast Rabbits. 345. Empty, skin, wash, and soak the rabbit; stuff it with veal forcemeat; skewer back the head between the shoulders; cut off the fore joints of the legs and shoulders, draw them close to the body, and pass a skewer through them. - Roast Rabbit. Time, three-quarters of an hour. 346. One large rabbit; pepper; salt; nutmeg ; half a pound of butter; four des- sertspoonfuls of milk; one tablespoonful of flour; yolks of two eggs; brown gravy; the peel of half a lemon grated. Procure a fine large rabbit, and truss it in the same manner as a hare; fill the paunch with veal stuffing, and roast it before a bright clear fire for three-quarters of an To Dress Rabbits. 87. hour, if a large one, basting it well with butter. Before serving mix a spoonful of flour with four of milk; stir into it the yolks of two well beaten eggs, and season with a little grated nutmeg, pepper, and salt; baste the rabbit thickly with this, to form a light coating over it. When dry, baste it with butter to froth it up, and when done place it carefully in a dish, and pour round it some brown gravy, boiled up with the liver minced, and a little grated nut- meg. Serve with gravy in a tureen, and red jelly. A rabbit can be baked instead of roasted, and will require the same time in a good oven. To Truss Boiled Rabbits. 347. After well cleaning and skinning a rabbit, wash it in cold water, and then put it into warm water for about twenty minutes to soak out the blood. Draw the head round to the side, and secure it with a thin skewer run through that and the body. To Blanch Rabbits, Fowls, &c. 348. To blanch or whiten a rabbit or fowl it must be placed on the fire in a small quantity of water, and let boil. As soon as it boils it must be taken out, and plunged into cold water for a few minutes. Boiled Rabbit. Time, a very small rabbit, half an hour; medium size, three-quarters of an hour; a large rabbit, one hour. 349. A rabbit; six onions; liver sause, or parsley and butter. When the rabbit is trussed for boiling, put it into a stewpan, and cover it with hot water, and let it boil very gently until tender. When done, place it on a dish, and Smother it with onions, or with parsley and butter, or liver sauce, should the flavour of onion not be liked. If liver sauce is to be served, the liver must be boiled for ten minutes, minced very fine, and added to the butter, sauce. An old rabbit will require quite an hour to boil it thoroughly. To Fricassee Rabbits Brown. Time, three-quarters of an hour. 350. Two young rabbits; pepper; salt; flour and butter; a pint of gravy; a bunch of sweet herbs; half a pint of fresh mush- rooms if you have them ; three shallots; a spoonful of ketchup ; a lemon. Take two young rabbits, cut them in small pieces, slit the head in two, season them with pepper and salt, dredge them with flour, and fry them a nice brown in fresh butter. Pour out the fat from the stewpan, and put in a pint of gravy, a bunch of sweet herbs, half a pint of fresh mushrooms, if you have them, and three shallots chopped fine, season with pepper and salt, cover them close, and let them stew for half an hour. Then skim the gravy clean, add a spoonful of ketchup, and the juice of half a lemon. Take out the herbs, and stir in a piece of butter rolled in flour, boil it up till thick and smooth, skim off the fat, and serve the rabbits garnished with lemon. An Economical Way to Dress a Rabbit. . Time, one hour. 351. A rabbit; half a pound of pickled pork; an onion ; an ounce and a half of butter; a little flour; and some forcemeat balls. Divide and cut the rabbit and pork into slices, shred the onion fine, and fry the whole a nice brown. Then put them into a stewpan with just sufficient water to cover them. Season it highly with pepper and salt, and let itsimmer for a quarter of an hour or twenty minutes. Then thicken the gravy with a piece of butter rolled in flour. Add a few forcemeat balls, and let it again simmer until the gravy is the consistency of thick cream. To Truss Woodcocks, Snipes, and Wheatears. 352. Pluck and wipe them very clean outside; truss them with the legs close to the body, and the feet pressing upon the thighs; skin the head and neck, and bring the beak round under the wing. Woodcocks and Snipes, Time, twenty to twenty-five minutes. 353. Some woodcocks, or snipes; butter; bread toasted ; two slices of bacon. After the birds are picked and trussed, put a thin layer of bacon over them, and tie it on, run a bird-spit through them, and tie it on to a common one. Toast and butter a slice of bread, and put it under them for the trail to drop on. Baste them continually with butter, and roast them, if large, for twenty-five minutes, if small, five minutes less. Froth them up, take up the toast, cut it in quarters, put it in the dish, and pour some gravy and butter over it. Take up the woodcocks and put them on it, with the bills outwards. Serve with plain butter sauce in a tureen. Snipes are dressed the same as woodcocks, only roast the large ones twenty minutes, small ones a quarter of an hour. Wheatears. Time, about a quarter of an hour. 354. A slice of toasted bread; one lemon ; half a pint of good brown gravy. 88 To Dress Game. Do not draw them. Spit them on a small bird spit, flour them, and baste them well with butter. Have ready a slice of toasted bread (cut the crusts off), lay it in a dish, and set it on the dripping pan, under the birds, while cooking. When done, take them up, lay them on the toast, pour some good brown gravy round them, and garnish with slices of lemon. To Truss Wild Duck. 355. Pick the bird very clean, and twisteach leg at the knuckle; rest the claws on each side of the breast, and secure them by passing a skewer through the thighs and pinions of the wings. To Roast Wild Ducks. Time, twenty-five to thirty-five minutes. 356. Wild ducks; butter; flour; Cayenne pepper ; one lemon ; one glass of port Wine. When the ducks are trussed spit them, and put them down to roast before a brisk fire, keeping the spit in rapid motion. Baste them plentifully with butter, dredge them lightly with flour, and send them up nicely frothed and browned, with a good gravy in the dish. Before carving it the breast should have a few incisions made across it with a knife, and a piece of fresh butter put on it; then cut a lemon across, on one half put a little salt, on the other a very small quantity of Cayenne pepper; put the lemon together and squeeze the juice over the ducks, then add a glass of warmed port wine, and your ducks will be ready to carve, To Roast Grouse. Time, half an hour. 357. Grouse; slices of fat bacon; vine leaves; melted butter. Hang the grouse for some time ; pick and truss them like a fowl for roasting, laying over them thin slices of bacon and vine leaves, which tie on with a thin thread. Roast them for half or three-quarters of an hour, and when done, serve them on a slice of toasted bread, and pour some good melted butter over them. Golden Plovers. Time, ten minutes to a quarter of an hour. 358. Plovers; butter; salt; slice of bread toasted. Truss them like woodcocks, put them on a bird spit, tie them on another, and put them before a clear fire to roast; place a round of toast under them, sprinkle a little salt over them, and baste them well with butter. When done, cut the toast into four pieces, put it into a hot dish with a little gravy and butter over it, place the birds on the toast, and serve them up hot. Grey plovers must be drawn, and either roasted or stewed with gravy, herbs, &c. To Truss a Quail. 359. A quail must be plucked, singed, and drawn; then cut off the wings at the first pinion, leaving the feet, and pass a skewer through the pinions and the wings. To Roast a Quail. Time, about twenty minutes. 360. Quails; a little gravy; vine leaves; and bacon. Pick, draw, and truss the birds. Cover the breasts with a slice of fat bacon and vine leaves, secured with a skewer, which can be tied to the spit. Roast them for twelve or fifteen minutes before a very brisk fire; serve them up hot with a little good gravy poured round them. To Truss Blackcock. 361. Pluck and draw them, wipe them inside and out, cut off the heads and truss them the same as a roast fowl, scalding and picking the feet and cutting off the toes. Blackcock may also be trussed with the head on, if preferred, in which case it must be passed under the wing. To Roast Blackcock. Time, fifty minutes. 362. Blackcocks; butter; of bacon ; three vine leaves. Hang the birds for three or four days, and when thoroughly plucked and wiped, truss them neatly, and cover the breast with two or three very thin slices of bacon, over which place three vine leaves. Roast them at a quick clear fire, basting them frequently with butter. When done, serve them on a slice of buttered toast and bread sauce and gravy, in separate tureens. These birds may be plainly roasted without the addition of the bacon and leaves; well basting and frothing them up. To Truss Landrail. 363. Draw the birds, wipe them clean with a wet cloth, and truss them with their heads under their wings, and the thighs close to their sides, and run a small skewer through the body that the legs may be per- fectly straight. To Roast Landrail. Time, fifteen to twenty minutes. 364. Five landrails; a quarter of a pound of butter; fried bread-crumbs; and a little three slices good gravy, Made Dishes. 89 After the birds are plucked and trussed, place them before a brisk fire, and baste them constantly with butter. They will take about a quarter of an hour or twenty minutes to roast, and when done, place them on a layer of fried bread-crumbs on a very hot dish. Serve with a tureen of bread sauce, and one of good gravy. To Roast Larks. Time, a quarter of an hour. 365. Two dozen larks; pepper; salt; nut- meg, and a sprig of parsley ; egg; bread- crumbs ; and melted butter. Pick and clean the birds, and cut off the heads and legs, pick out the gizzards, and put a seasoning inside them of pepper, salt, nutmeg, and a very little chopped parsley; brush them over with the yolks of some well-beaten eggs, dip them into bread- crumbs, covering them very thickly, run a small bird spit threugh them, and fasten it on a larger one, and put them to roast be- fore a bright fire, basting them constantly with butter, or they will burn. When done, arrange them in a circle round a dish, and fill the centre with a pile of crumbs of bread, fried crisp and brown in a little butter. Serve them with melted butter, with the juice of half a lemon squeezed into it. Roast Guinea Fowl—Larded. Time, one hour and a quarter. 366. A guinea fowl; some lardoons; six ounces of butter. When the guinea fowl is properly pre- pared, lard the breast with shreds of bacon, and truss it the same as a pheasant. Put it down to a clear brisk fire to roast, keeping it zoe// basted ; and about ten minutes be- fore it is done dredge it with flour to make it froth nicely. Serve it with a little gravy poured round it, send up some also in a tureen, and the same of bread sauce. If the guinea fowl is not larded, but plainly roasted, truss it like a turkey. A guinea fowl may be roasted plain, as a pheasant. It will then take one hour to roast at a good fire. Baste it well with butter. TEAL. To Truss Teal. 367. Pick the bird carefully; twist each leg at the knuckle; rest the claws on each side of the breast, and secure them by passing a skewer through the thighs and pinions of the wings. To Roast Teal, Time, ten to fifteen minutes. 368. Teal should not be eaten till after the first frost, and should be plump and fat. Roast them before a bright hot fire, and baste them very frequently with butter. Serve with orange sauce. Garnish with watercresses. Send up a cut lemon on a plate with them, and a tureen of sauce or brown gravy. IMADE IDISHIES. Oyster Fritters. Time, five or six minutes. 369. One quart of oysters; half a pint of milk; two eggs; a little flour; a little dripping, or butter. Opcn a quart of oysters, strain the liquor into a basin, and add to it half a pint of milk, and two well-beaten eggs; stir it, by degrees flour enough to make a smooth but rather thin batter; when perfectly free from lumps put the oysters into it. Have some beef dripping or butter made hot in a very clean frying-pan, and season with a little salt, and when it is boiling drop in the batter with a large spoon, putting one or more oysters in each spoonful. Hold the pan over a gentle fire until one side of the batter is a delicate brown, turn each fritter separately, and when both sides are done place them on a hot dish, and serve. Fricassee of Cold Roast Beef. Time, twenty minutes to simmer. 370. Some slices of cold beef; one onion ; a bunch of parsley; three-quarters of a pint of broth; yolks of four eggs; one spoonful of vinegar; three dessertspoonfuls of port wine; a little pepper and salt. Cut the beef into very thin slices, season it with a little pepper and salt, shred a a bunch of parsley very small, cut an onion into pieces, and put all together into a stew- pan with a piece of butter and three- quarters of a pint of good broth. Let it all simmer slowly; then stir in the yolks of two well-beaten eggs, a teaspoonful of vinegar, or the juice of half a lemon, and a wine- glass of port wine; stir it briskly over the fire, and turn the fricassee into a hot dish. If the flavour of shallot is liked, the dish can be previously rubbed with one. 0x-tails Stewed. Time, two and a half to three hours. 371. Three tails; half a teaspoonful of pepper; a little Cayenne ; eight or ten cloves; two small onions; two large carrots; a large bunch of parsley; a little butter and flour; salt to taste. Divide three ox-tails in pieces, put ther- y QO Made Dishes. into a stewpan, and cover them with water; skim it clean as the scum rises, and when it boils put in a little salt, the pepper, Cay- enne, two carrots, a bunch of parsley, and two onions stuck with eight or ten cloves. Let the pan boil gently until the tails are tender, which will take about from two and a half to three hours; then strain the gravy from the meat, thicken it with a piece of butter rolled in flour, and serve it up with the tails in a tureen, or the tails may be placed on a hot dish, and the gravy poured over them. Rechauffe of Salt Beef. 372. A bottle of piccalilli; slices of cold beef; a little flour; a gill of water; pota- toes; a little cream, or butter. Cut large and thin slices of cold silver side of beef. Pour out on a dish some of the sauce or vinegar of the piccalilli; drop a little vinegar into it to make it thinner. Dip the slices of beef into it; flour them ; lay them on a dish. Pour the water over them ; warm them in an oven, or before the fire. Mash some potatoes with a little cream, or butter. Lay the purée on a dish ; place the slices, when hot, on it, and serve. Lambs' Sweetbreads—An Entree. Time, thirty-five minutes. 373. Some lambs' sweetbreads; rather more than half a pint of good gravy; bread- crumbs; egg; one glass of sherry. Thoroughly clean the sweetbreads and soak them in water for nearly an hour, then throw them into a basin of boiling water, which will blanch them and make them firm. Put them into a stewpan with some water, and let them stew slowly for fifteen minutes, then dry them well on a clean cloth. Cover them with the yolk of an egg or two, pass them through bread-crumbs, and brown them in the oven. When done, put them on a hot dish and pour over them rather more than half a pint of good gravy boiled up with a glass of sherry. * * * * sheeps Kidneys. Time, six to eight minutes. 374, Five or six kidneys; pepper and salt; bread-crumbs and butter. - Cut each kidney through without dividing it, take off the skins, and season highly with pepper and salt; dip each kidney into melted butter, and strew bread-crumbs over them ; pass a small skewer through the white part to keep them flat, and broil them over a clear fire. Serve them with the hollow part uppermost, filling each hollow with a piece of butter. Toad in a Hole. Time, one hour and a quarter. 375. A chicken ; some veal stuffing ; three eggs; one pint of milk; some flour. Draw, bone, and truss a chicken, fill it with a veal stuffing. Make a batter with a pint of milk, three eggs, and sufficient flour to make it thick; pour it into a deep buttered dish. Place the fowl in the centre of the batter, and bake it in the oven. Serve in the same dish. Or–0f Cold Meat. Time, one hour and a quarter. 376. Some slices of cold roast mutton ; three or four sheeps' kidneys; one pint of milk; a large cupful of flour; two eggs. Cut some nice slices of cold roast mutton, season them well with pepper and salt, and divide the kidneys into four. Mix with the milk sufficient flour to make a smooth batter, adding to it two well-beaten eggs. Butter a pie dish, pour in a little of the batter, then lay in the slices of meat and kidney; pour over them the remainder of the batter, and place the dish in the oven to bake, for an hour and a quarter. When done, serve it quickly, in the dish in which it was baked. Beef Rissoles. Time, ten minutes. 377. Some slices of cold roast beef iX rather more than half their weight in grated? bread; a bunch of savoury herbs; two or three eggs; rind of a lemon grated; half a pint of good brown gravy. Take some slices of rather lean cold roast beef, and mince it very fine; season it highly with pepper and salt; and add a few savoury herbs chopped fine, and the peel of half a lemon, with rather more than half the weight of the beef in bread-crumbs. Mix all well together, and bind it with two eggs well beaten into a very thick paste. Form it into balls, egg and bread-crumb them, fry them a nice brown, and serve them with good brown gravy poured round them. More frequently they are sent up dry, on a cloth garnished with fried parsley. Minced Weal. Time, one hour and a quarter altogether. 378. The remains of cold fillet, or loin of veal; a pint and a quarter of water; half a teaspoonful of minced lemon peel ; a tea- spoonful of lemon juice; a little mace if the flavour is liked; white pepper and salt to taste; three tablespoonfuls of milk; abunch 92 Made Dishes—Curries and Indian Dishes. but not more than three or four inches long, lay a very thin slice of fat bacon on each, then a layer of forcemeat, a little shallot sliced as thin and fine as possible, with pepper, salt, and Cayenne; roll them round, and fasten each securely with a small skewer, brush them over with egg, and fry them a nice brown. Boil a few mushrooms, pickled or fresh, with half a pint, or as much as your olives will require, of brown gravy, pour it round them, and garnish with egg-balls. Pig's Fry. Time, two hours and a quarter. 385. A pound and a half of fry; one onion ; one teaspoonful of chopped sage leaves; two pounds and a half of potatoes; one saltspoonful of pepper; two saltspoon- fuls of salt. Boil a large Lisbon onion, then chop it up fine with a few sage leaves. Lay half the fry at the bottom of a pie dish, cover it with a thin layer of sage and onions, sprinkle it well with pepper and salt, cover it with a layer of sliced potatoes; then put in the other half of the fry, and again sprinkle it with pepper and salt, add another very thin layer of sage and onion, cover it with sliced potatoes, fill the dish with water, and put it in the oven. When it is done, brown it with a salamander, and serve. Spatchcock—English Fashion. Time, twelve minutes. 386. One fowl; three ounces of butter; a piece of puff paste. Make about a pound or half a pound, as required, of good puff paste. Roll it out about the thickness of two fingers. Cut the edge in vandykes. Rub together the pieces of paste left; cut them into the shape of crescent moons ; wet one of the corners of each and the side of the vandyked paste, and stick crescents between each vandyke. Bake this crust a delicate golden colour. Cut up a freshly-killed fowl in joints, pepper and salt them and rub with butter; broil them, then pile them on the crust. Spatchcock—Indian Mode and Sea Fashion. Time, half an hour. 387. One fowl; pepper and salt; two or three ounces of butter. A fowl freshly killed, picked, and pre- pared. Split the fowl in halves through the middle of the breast and back ; pepper and salt it ; rub it over with butter; grease a gridiron ; and broil it over a bright clear fire. Put a lump of fresh butter in a hot dish before the fire; let it dissolve; lay the fowl on it (or on a round of toasted bread), and serve very hot. - CURRIES AND INDIAN IDISHIES. The author has the pleasure of offering in the next few pages original receipts direct from the East, presented to her by Anglo- Indian friends. Some of the dishes are quite unknown in England, as Ballychony, Bobotie, &c. Madras Curry Powder. 388. Two ounces of cumin seed; two ounces of coriander seed; three-quarters of an ounce of caraway seed; three-quarters of an ounce of cardamom seeds; three-quarters of an ounce of Cayenne pepper ; half an ounce of black pepper ; half an ounce of fenugreek seed; a quarter of an ounce of cinnamon; half an ounce of cloves; a quarter of an ounce of mace ; ten ounces of turmeric. Let each of the above seeds be powdered fine and set before the fire to dry, shaking and mixing the whole thoroughly together. When cool, put the powder into small glass bottles. Cork them down tightly. To boil the Rice for the Curry. Time, fifteen to twenty-five minutes to boil. 389. Patna rice. Put in the rice (which should be Patna, not Carolina rice) into plenty of cold water, and let it boil up, then strain it off and add the same quantity of cold water again. Let it boil up a second time, and then strain it off again, and set the rice on the hob or hot plate in the colander, and keep it constantly stirred with two forks until the rice is quite tender. You will then have every grain separate. Curry of Cold Roast Beef or Mutton. Time, ten or twelve minutes. 390. Some slices of cold beef; two ounces and a half of butter; one tablespoonful of curry powder ; half a Spanish onion; a quarter of a pint of gravy. Cut some slices of cold roast beef into rather small square pieces, and dredge them with flour. Slice the onion, and fry it a nice brown in about two ounces and a half of butter in a stewpan; then pour in a quarter of a pint, or as much as you may require of the gravy from the meat, or gravy made from the bones and any trimmings of meat, Add the curry powder and the slices * 94 Curries—Meat Pies and Puddings. oven. Serve it with boiled rice in a separate dish. This curry is very little, if at all known in England, and it is remarkably delicate and nice. Sansartees—Cape of Good Hope. Time, ten minutes to boil. 396. The fillet end of a leg of mutton; a little salt; a very small bit of garlic; a spoonful of curry powder; juice of one lemon. Take the fillet end of a leg of mutton, cut it into small square pieces, lay them in an earthen pan, add salt to your taste, a small portion of garlic, and a spoonful of curry powder, squeeze a lemon over all, and let it stand (covered over) during the night. Put fat and lean pieces alternately on a skewer, then broil them directly and serve on rice, boiled as for curry. Lobster Curry. Time, half an hour. 397. One large lobster; one large onion; a piece of butter; three dessertspoonfuls of curry paste; juice of half a lemon; a pint of broth, or more if required. Boil a nice large lobster, or procure one ready boiled, break the shell, cut it down the back, pick out all the flesh, and cut it into small pieces. Cut a large onion into slices, and fry it brown; then stir in the curry paste mixed smooth, pour in the broth, or stock, and boil it up until rather thick. Put in the pieces of lobster, stir all well together, cover it close, and stew it for rather more than half an hour if required, taking care that it is sufficiently moist; adding a few spoonfuls of broth if too dry. When ready to serve, add the juice of half a lemon, and serve it up hot with a dish of boiled rice. To Curry Eggs. Time, twenty minutes. 398. Ten eggs; one onion ; two dessert- spoonfuls of curry powder; a quarter of a pint of cream ; some arrowroot; nearly a pint of medium stock or good broth. Fry one large onion or two small ones a nice brown in butter, then add the curry powder and stock or good broth, and set it over the fire to stew slowly until the onions are tender. Thicken the cream with a little arrowroot, stir it in, and let all simmer for a few minutes. Then add ten or twelve hard-boiled eggs cut in halves. Make them hot without allowing them to boil, and arrange them on the flat ends on a hot dish with the sauce over them, - MEAT PIES AND PUID- DINGS, VOLS-AU-VENT, &c. We believe that it is utterly impossible to teach verbally how to make good paste or pie-crust; a lesson from a good cook would be worth whole volumes on this subject. Some general directions, however, may be given on this important art. First, the cook should have smooth cold hands—very clean —for making paste or crust. She should wash them well, and plunge them in cold water for a minute or two in hot weather, drying them well afterwards before beginning her paste. The pastry slab, if possible, should be made of marble; if it is a wooden paste- board it should be kept scrupulously clean. The crust used for homely pies need not be as delicate as that used for company; it may be made of clarified beef dripping or lard instead of butter. Be very careful about the proper heat of the oven for baking pies, as if it be too cold the paste will be heavy, and have a dull look ; if too hot, the crust will burn before the pie is done. Try if the oven is hot enough by holding your hand inside it for a few seconds; if you can do so without snatching it out again quickly, it is too cold ; it is best, however, to try it by baking a little piece of the crust in it first. Always make a small hole with a knife at the top of the pie to allow the gases gene- rated in it by the cooking to escape. This aperture is also useful for pouring gravy into the pie when it is done, if more is required. The hand of a pastrycook should be light, and the paste should not be worked more than is absolutely required for mixing it. - - We give first three plain receipts for pie crust, such as people of small means can use, and will find good, and also instruc- tions for clarifying dripping, so as to render it fit for making pie-crusts. To Clarify Beef Dripping. 399. Put the dripping into a basin, pour over it some boiling water, and stir it round with a silver spoon; set it to cool, and then remove the dripping from the sediment, and put it into basins or jars for use in a cool place. Clarified dripping may be used for frying and basting everything except game or poultry, as well as for pies, &c. To Make a Short Crust with Dripping. 4oo. One pound of flour; three-quarters of a pound of clarified beef dripping; one How to Make Crust for Pies and Puddings. 95 wineglassful of very cold water; a pinch of salt. Take care that the water you use is cold, especially in summer. Put the flour, well dried, into a large basin (which should be kept for the purpose) with a pinch of salt; break up the clarified beef dripping into pieces, and mix them well with the flour, rubbing both together till you have a fine powder. Then make a hole in the middle of the flour, and pour in water enough to make a smooth and flexible paste. Sprinkle the pasteboard with flour, and your hands also, take out the lump of paste, roll it out, fold it together again, and roll it out; fold it again, and roll it out—i.e., roll it three times; the last time it should be of the thickness required for your crust, that is, about a quarter of an inch, or even thinner. It is then ready for use. Or, a still Plainer Crust for Children. 401. One pound of flour; five or six ounces of clarified beef dripping; and a cupful of water. Put the flour into a bowl, and work it into a smooth paste with about a cupful of water. Divide the clarified dripping into three parts, roll out the paste, and put over it, in rows, one portion of the dripping broken into pieces the size of a bean; flour it, fold over the edges, and again roll it ; repeat this folding, spreading, and rolling three times, dredging a very little flour over the paste and rolling-pin each time. It will be fit for any common purpose, or for children. Common Puff Paste. 402. One pound of sifted flour; a quarter of a pound of lard; half a teaspoonful of salt; half a pound of butter. Put one pound of sifted flour on the slab, or in an earthen basin, make a hollow in the centre, work into it a quarter of a pound of lard and half a teaspoonful of salt. When it is mixed through the flour, add as much cold water as will bind it together, then strew a little flour over the pasteboard or table; flour the rolling-pin, and roll out the paste to half an inch in thickness; divide half a pound of butter in three parts; spread one evenly over the paste, fold it up, dredge a little flour over it and the paste- slab or table; roll it out again, spread another portion of the butter over, and fold and roll again; so continue until all the butter is used; roll it out to a quarter of an inch in thickness for use. Suet Crust for Puddings. 403. One pound of flour; six ounces of beef suet; a cupful of cold water, Strip the skin from the suet, chop it as fine as possible, rub it well into the flour, mix it with a knife, work it to a very smooth paste with a cupful of water, and roll it out for use. Conger-Eel Pie, Time, to bake, rather more than one hour. 404. A piece of conger-eel; a quart of water; a quarter of an onion ; a bunch of sweet herbs;, pepper, salt, and spice; a sprig of parsley; four sage-leaves; fifteen oysters; half a pound of puff paste. Cut a piece of a moderate-sized conger into pieces of convenient size, take out the bone, and put it on the fire with any odd bits of the fish there may be to spare, with a quart of water, a quarter of an onion, a bunch of sweet herbs, pepper, salt, and a little spice, and let it simmer to make the gravy. Season the pieces of conger with pepper and salt, and roll them in parsley and sage minced fine. Arrange them in a pie-dish, pour in the gravy (which should be strong enough to jelly when cold), put the oysters on the top, and pour in their liquor, cover the pie with a good puff paste, and bake it in a moderate oven. Potato Pasty. Time, nearly two hours. 405. One pound and a half of rumpsteak; a large cupful of stock or gravy; a piece of butter the size of an egg; pepper and salt to taste ; a few spoonfuls of milk; some mashed potatoes. Cut about a pound and a half of rump- steak into thin slices, season it with pepper and salt to taste, lay it at the bottom of a Pedro-pan, and put small pieces of butter on the top, pour in a large cupful of stock or gravy, and put on the perforated plate. Mash some fine mealy potatoes with a few spoonfuls of milk, and fill up the whole space to the top of the tube of the pan, press the potato down, and mark it with a knife in any form you please. Bake it in a moderate oven a delicate colour. Send it to table with a folded napkin round it, and when served lift up the plate of potatoes. Plain Beefsteak Pie, Time, one hour and a half. 406. Two pounds and a half of beefsteak ; a little pepper, salt, and Cayenne; a little water, or gravy if you have it; one table- spoonful of Worcestershire sauce; the yolk of one egg; half a pound of paste. Cut the steak into small pieces with a very little fat, dip each piece into flour, place them in a pie-dish, seasoning each layer with pepper, salt, and a very little Cayenne pepper, fill the dish sufficiently with slices of steak to raise the crust in the middle, half fill the dish with water or any gravy left from roast beef, and a spoonful of Worcestershire sauce; put a border of paste round the wet edge of the pie-dish, moisten it and lay the crust over it. Cut the paste even with the edge of the pie-dish all round, ornament it with leaves of paste, and brush it over with the beaten yolk of an egg. Make a hole with a knife in the top, and bake it in a hot oven. Mutton Pie. Time, to bake, one hour and a half or two hours. 407. Two pounds of a loin of mutton ; pepper and salt; a little forcemeat ; three mutton kidneys; and gravy made from the bones; paste. Strip off the meat from the bones of a loin of mutton without dividing it, and cut it into nice thin slices, and season them with pepper and salt; put a pie-crust round the edge of a pie-dish, place in it a layer of mutton, then one of forcemeat, and again the slices of mutton with three or four halves of kidneys at equal distances; then pour in a gravy made from the bones seasoned and well cleared from fat. Moisten the edge with water. Cover with a paste half an inch thick, press it round with your thumbs, make a hole in the centre, and cut the edges close to the dish, ornament the top and border according to your taste, and bake it. Weal and Oyster Pie. Time, to bake, one hour and a half. 408. One pound and a half of veal cut- lets; three-quarters of a pound of ham; half a hundred of oysters; a cupful of weak gravy or broth ; peel of half a lemon ; pepper and salt; puff paste. Cut a pound and a half of veal into small meat cutlets, and spread over each a thin layer of minced or pounded ham, season them with pepper, salt, and grated lemon peel, and roll each cutlet round. Line the edge of a pie-dish with a good paste, put a layer of rolled veal at the bot- tom, over the veal a layer of oysters, then of veal, and the oysters on the top; make a gravy with a cupful of weak gravy or broth, the peel of half a lemon, the oyster liquor strained, and a seasoning of pepper and salt; cover a crust over the top, ornament it in any way approved, egg it over, and bake it in a moderate oven. When done, more gravy may be added by pouring it through the holeon the top through a funnel, Mutton, Veal, Pork, and Rabbit Pies. and replacing an ornament on it after the gravy is added. X. Cheshire Pork Pie. Time, one hour and a half. 409. Two pounds of pork; three ounces of butter; six or eight pippins; two ounces of sugar; pepper, salt, and nutmeg ; half a pint of white wine; enough puff paste. Take the skin and fat from a loin of pork, and cut it into thin steaks; season them with pepper, salt, and nutmeg ; line a pie- dish with puff paste, put in a layer of pork, then of pippins pared and cored, and about two ounces of sugar; then place in another layer of pork, and half a pint of white wine, and lay some butter on the top; cover it over with puff paste, pass a knife through the top to leave an opening, cut the paste even with the dish, egg it once, and bake it. Chicken Pie. Time, to bake, one hour and a quarter. 410. Two small chickens; some force- meat ; a sweetbread; a few fresh mush- rooms; a cupful of good gravy; a little flour and butter; four eggs; some puff paste. Cover the bottom of a pie-dish with a puff paste, upon that round the side, lay a thin layer of forcemcat ; cut two small chickens into pieces, season them highly with pepper and salt ; put some of the pieces into the dish, then some sweetbread cut into pieces and well seasoned, a few fresh mushrooms, and the yolks of four or five hard-boiled eggs cut into four pieces, and strewed over the tops. Put in a little water, and cover the pie with a piece of puff paste, glaze it, ornament the edge, and bake it. When done, pour in through the hole in the top a cupful of good gravy, thickened with a little flour and butter. A Plain Rabbit Pie. Time, to bake, one hour and a quarter. 411. A large rabbit; three-quarters of a pound of rather fat bacon; a sprig of parsley; pepper, salt, and one shallot; puff paste. Skin and wash a fine large rabbit; cut it into joints, and divide the head. Then place it in warm water to soak until tho- roughly clean ; drain it on a sieve, or wipe it with a clean cloth. Season it with pepper and salt, a sprig of parsley chopped fine, and one shallot if the flavour is liked (but it is equally good without it). Cut the bacon into small pieces, dredge the rabbit with flour, and place it with the bacon in a pie- dish, commencing with the inferior parts of the rabbit. Pour in a small cupful of water, Venison Pasty--Lark, Sparrow, Pigeon, and Rook Pie. 97 or stock if you have it ; put a paste border round the edges of the dish, and cover it with puff paste about half an inch thick. Ornament and glaze the top, make a hole in the centre, and bake it. Venison Pasty. Time, to stew, three hours and a half; three hours to bake. 412. A neck, or shoulder of venison; a quarter of a pint of port wine; three shal- lots; three blades of mace; pepper and salt ; nine allspice; a little veal stock or broth ; raised pie crust. For the gravy.—A glass of port wine ; juice of a small lemon ; a piece of butter, and flour; some stock from the stewed venison. Take either of the above parts of venison, remove the bones and skin, and cut it into small square pieces. Put them into a stew- pan with three shallots, pepper, salt, mace, and allspice. Add a quarter of a pint of port wine, and sufficient veal broth, or stock to cover it; put it on a gentle fire, and let it stew until three-parts done. Then take out the neatest pieces of venison for the pasty, and put them into a deep dish, in a cold place, with a little of the gravy poured over them. Pour the remainder of the gravy over the bones, &c., and boil it for a quarter of an hour. Cover the pasty with some raised pie crust, ornament the top in any way you please, and bake it in a slow oven. When done, have ready the gravy left from the bones, strain and skim it clean, add a glass of port wine, the juice of a small lemon, and a piece of butter rolled in flour. Pour it into the pasty, and serve. Pie of Larks or Sparrows. Time, to bake, one hour and a half. 413. A dozen small birds; a rumpsteak; a small bunch of savoury herbs ; the peel of half a lemon ; a slice of stale bread ; half a cupful of milk; six eggs; pepper and salt; two ounces of butter; puff paste. Make a forcemeat with the slice of bread soaked in milk, and beaten up, a small bunch of savoury herbs chopped fine, and the peel of half a lemon minced, a season- ing of pepper and salt, a piece of butter, and the yolks of six eggs; mix all together, put it into a stewpan and stir it over the fire for a few minutes until it becomes very stiff, then fill the inside of each bird. Line a pie-dish with the rumpsteak, seasoned with pepper and salt and fried lightly; place the birds on it, cover them with the yolks of the hard-boiled eggs cut into slices, and pour in a sufficient quantity of gravy. Put a paste round the edge of the dish and cover | it over with the same, glaze it with the yolk of an egg brushed over it, make a hole in the top, and bake it. A Plain Pigeon Pie. Time, to bake, one hour and a quarter. 414. Two or three pigeons; a rumpsteak; pepper and salt; a little gravy; two ounces of butter; puff paste. Lay a rim of paste round the sides and edge of a pie-dish, sprinkle a little pepper and salt over the bottom, and put in a thin beefsteak; pick and draw the pigeons, wash them clean, cut off the feet, and press the legs into the sides; put a bit of butter, and a Seasoning of pepper and salt in the inside of each, and lay them in the dish with their breasts upwards, and the necks and gizzards between them ; sprinkle some pepper and salt over them, and put in a wineglass of water; lay a thin sheet of paste over the top, and with a brush wet it all over; then put a puff paste half an inch thick over that, cut it close to the dish, brush it over with egg, ornament the top, and stick four of the feet out of it, and bake it. When done, pour in a little good gravy. You may put in the yolks of six hard-boiled eggs, or leave out the beefsteak, if you think proper. Rook Pie. Rooks must be skinned and stewed in milk and water before being put into the pie-dish; they may then be treated as pigeons. Epicures assert that only the breast must be used, but if when the rook is drawn and skinned it is laid on its breast and an incision made on each side of the spine of about a finger width, and that piece removed, the whole of the bird is wholesome food, that being the really bitter part. 415. Four rooks; half a pound of puff paste; pepper ; salt ; three hard-boiled eggs; about two ounces of butter; a small piece of rumpsteak. Lay the rumpsteak in the pie-dish, cut the rooks as directed, and lay them in the dish well seasoned, add the butter in knobs and some hard-boiled eggs. Bake as you would a pigeon pie. Oyster Patties. Time, twenty minutes in all. 416. Light puff paste; two dozen large oysters; one ounce of butter rolled in flour; half a gill of good cream ; a little grated lemon peel; a little Cayenne pepper; salt; one teaspoonful of lemon juice. Roll out puff paste less than a quarter of an inch thick, cut it into squares with a knife, H. __ Meat Puddings. 99 thus acquires, but it does not look nearly as well when served. Beefsteak and Kidney Pudding. Time, to boil, two hours. 421. One pound of rumpsteak; one beef kidney; pepper and salt; and a little flour; suet paste. Take a pound of nice tender beef, or rumpsteak and beef kidney, cut them into pieces about a quarter of an inch, thick, season them well with pepper and salt, and dredge a little flour over them. Lightly butter a round-bottomed pudding-basin, roll out the paste to about half an inch in thickness, and line the basin, then put in the beef and kidney, pour in three or four tablespoonfuls of water, cover a piece of paste over the top, press it firmly together with your thumb, then tie the pudding- basin in a floured cloth, and put it into a saucepan with about four quarts of water; keep it constantly boiling, adding more boiling water if required. Mutton Pudding. Time, to boil, rather more than two hours. 422. One pound and a half to two pounds of chump-end of the loin of mutton; one dessertspoonful of chopped parsley and onion; a teaspoonful of salt and black pepper, mixed ; six potatoes, raw ; Suet paste. Make a paste as for beefsteak pudding. Cut the meat in slices, season it with the herbs, pepper, and salt. Put a layer of meat in the basin, then one of slices of raw potatoes, till the basin is full. Cover it with the crust, tie it in a floured cloth, and boil it in sufficient water. Veal Pudding. Time, one hour, to boil. 423. One pound and a half of veal; three slices of bacon; a piece of butter the size of an egg; pepper and salt; a small bunch of thyme; two or three spoonfuls of water ; suet paste. Cut about two pounds of lean veal into small collops a quarter of an inch in thick- ness, put a piece of butter the size of an egg into a very clean frying-pan to melt, then lay in the veal and a few slices of bacon, a small sprig of thyme, and a sea- soning of pepper and salt, place the pan over a slow fire for about ten minutes, then add two or three spoonfuls of warm water. Just boil it up, and then let it stand to cool. Line a pudding-basin with a good suet crust, lay in the veal and bacon, pour the gravy over it, roll out a piece of paste to form a lid, place it over, press it close with the thumb, tie the basin in a pudding-cloth, and put it into a saucepan of boiling water, keeping it continually boiling until done. Pork Pudding. Time, to boil, two hours and a half. 424. One pound and a half of pork; three- quarters of a pound of sausage-meat ; a few leaves of sage; one onion; pepper and salt; Suet crust. Line the pudding basin as before directed, and lay in the slices of pork, add the sausage- meat or slices of a raw sausage, season highly, cover with the crust, and boil in a floured cloth. Puddings may also be made in a similar manner from ox-kidney sliced, and mutton kidneys. Rabbit Pudding. Time, two hours to boil. 425. A small rabbit; a few slices of bacon, or ham ; pepper and salt ; Suet paste. Cut a small rabbit into small neat pieces, and have ready a few slices of bacon, or ham. Line a basin with a good suet crust. Lay in the pieces of rabbit with the bacon, or ham intermixed, season to your taste with pepper and salt, and pour in a cupful of water. Cover the crust over the top, press it securely with the thumb and finger, and boil it. Suet Pudding. Time, to boil, one hour and a quarter. 426. One pound of flour; half a pound of beef Suet; one egg ; a pinch of salt ; a gill of water. Mix the flour very dry with finely chopped suet; add the eggs and a pinch of salt; make it into a paste with the water, beating it all rapidly together with a wooden spoon. Flour a pudding cloth, put the paste into it, tie the cloth tightly, and plunge it into boil- ing water. The shape may be either a roll or a round ball. When it is done, untie the sº turn the pudding out, and serve very lot. 967143A × IOO VEGETABLES, VEGETABLE PUREES, SALADS, AND SALAD MIXTURE. To Steam Potatoes. |half an hour, unless they are large, when Time, twenty to forty minutes. three-quarters of an hour will be required. me, twenty to ſorty minute When done, drain the water thoroughly a.i./h.....'... from them, but ºn intº woºden tº put them in the strainer over the saucepan mortar, and mash them fine with a potato - --- pestle. Melt a piece of butter the size of a filled with boiling water, and let them steam | }. rge egg with a little milk; mix it with the from twenty to forty minutes, or until a fork mashed potat til it is th hly i oes through them easily. Take them up, potatoes until 1t is thoroughly in- š. serve †e. .. or they will *: .º and they are become a smooth their colour mash, taking care the potatoes are not too To Boil Potat wet. Then put the mash into a dish, smooth o Boll Potat,068. it neatly with a knife, and serve. Or it may Time, eighteen to twenty minutes after the be greatly improved by browning it in the water boils; large ones, half an hour. oven, or in a dutch oven before the fire. Or 428. Pare some potatoes as near the same you may rub them. through a coarse sieve, sizé as possible, and throw them into cold; and brown them with a salamander, with- water. Then put them into a saucepan, : cover them with cold water and a pinch of salt. When the water boils, check it several times by throwing cold water in, as the slower they are boiled the better. When done, throw away the water, and sprinkle a little salt over them. Put them at the side : of the fire to dry, with the lid of the sauce- pan off, and then serve them quickly on a napkin uncovered, or with the lid of the vegetable dish raised. To Boil Potatoes with their Skins on. Time, twenty to twenty-five minutes after the water boils; three-quarters of an hour, or longer, if very large. 429. Choose the potatoes as nearly the same size as possible. Wash and scrub them thoroughly clean, put them into a saucepan, just cover them with water and a little salt. Bring them to boil, and then draw the saucepan to the side, and let them simmer slowly until tender and sufficiently done, which may be ascertained by trying them with a fork. Then drain the water from them, raise the lid, and let them dry by the side of the fire. Peel them carefully and quickly, and serve them in a very hot vegetable dish, with or without a napkin. To Mash Potatoes. Time, half an hour, or three-quarters of an hour if large. 430. Potatoes; a piece of butter; a little milk and salt. Old potatoes, when unfit for boiling, may be served mashed. Cut out all imperfections, take off all the skin, and lay them in cold water for a hour; then put them into an iron saucepan with a teaspoonful of salt, cover them with water, and let them boil for out smoothing them over. To Boil. New Potatoes. Time, a quarter to half an hour. 431. Rub the skins from new potatoes and lay them in cold water for an hour or two, then put them into an iron saucepan and cover them with water ; cover them over and let them boil for half an hour. Try one ; if not quite done, cover them for a few minutes longer. Then drain the water off, let them stand for a couple of minutes over the fire to dry, and send them to table plain; or you may pour a little melted butter over them. Baked Potatoes. Time, one hour. 432. Take as many large and equally sized potatoes as you wish, wash them per- fectly clean in two or three changes of water, then wipe them dry, and put them in a quick oven for one hour. Serve them on a napkin with cold butter, and pepper and salt separately. Fried Potatoes. Time, to fry, ten minutes. 433. Boil some potatoes in their skins; when cold, peel them and cut them in slices a quarter of an inch thick, and fry them in butter, or beef dripping, a nice delicate brown. When done, take them out with a slice to drain any grease from them, and serve piled high on a dish; or they may be chopped up small, seasoned with a little pepper and salt, and fried lightly in butter, turning them several times that they may i ºcely browned. Serve in a covered 1Sn. To Boiſ Vegetables. 1 of X. Dressed Potatoes—A Nice Supper Dish. Time, to roast, one hour. 434. Some of the largest potatoes; one tablespoonful of cheese; pepper and salt; a little flour; two ounces of fresh butter. Take some of the largest potatoes, roast them well, cut off the tops, and scoop out the inside completely. Rub this quite fine through a sieve, and add a tablespoonful of grated cheese, pepper, and salt. Melt the butter in a stewpan, put in the potato flour, and make it hot, fill the skins of the potatoes with it, put them into the oven, and serve them up quite hot. To Brown Potatoes under Meat. 435. Boil some fine large mealy potatoes, take off the skins carefully, and about an hour before the meat is cooked put them into the dripping-pan, having well dredged them with flour. Before serving, drain them from any grease, and serve them up hot. To Boil Green Peas. Time, twelve to fifteen minutes if young; twenty to twenty-five minutes if large. 436. Half a peck of peas; a knob of butter; a sprig or two of mint; and a tea- spoonful of white sugar, if you like. Shell half a peck of green peas, and put them into a saucepan of boiling water with a teaspoonful of salt, and a sprig or two of mint, let them boil about half an hour with the pan closely covered. When tender, drain them through a colander, and put them in a dish with a bit of butter stirred into them, a very little pepper, and the sprigs of mint on the top. Serve them up very hot. To Boil Carrots. Time, twenty minutes; if large, one hour and a half to one hour and three-quarters. 437. When young and small, carrots need only be washed without scraping, and the skin wiped off if necessary after they are boiled. Put them into a stewpan with hot water to cover them and half a spoonful of salt. Let them boil fast for twenty minutes, then take them out, with a clean cloth rub off the skins, and put them whole into the dish. If old carrots, scrape the skins very clean, and wash them ; if large, cut them in slices, and boil them in plenty of soft water till they are tender. Put them in a dish and serve. Mashed Carrots (American). Time, to boil the carrots, one hour and a half to one hour and three-quarters. 438. Some carrots; butter; pepper, and salt. Scrape off all the skin, wash them well, and boil them tender in a stewpan of boiling water. Then take them up with a skimmer, mash them smooth, add a piece of butter, and season with pepper and salt. Place them in the centre of a dish, piled up, and marked over with a knife. Serve with boiled or roast meat. To Boil Artichokes. Time, half an hour to three-quarters of an hour. 439. Two tablespoonfuls of salt, and a piece of soda the size of a sixpence to every gallon of water. Gather the artichokes two or three days before they are required for use. Cut off the stems, pull out the strings, and wash them in two or three waters that no insects may be in them. Have a large saucepan of boiling water with the above quantities of salt and soda. Put the artichokes with the tops downwards, and let them boil quickly until tender. About half an hour or three- quarters will boil them, but that can be ascertained by pulling out one of the leaves; (if it comes out easily they are done) or by trying them with a fork. Take them out, and lay them upside down to drain. Serve them on a napkin, with a tureen of melted butter, allowing a teacupful to each arti- choke. They may also be served without a napkin on a hot dish, with white sauce poured over them. To Boil Jerusalem Artichokes. Time, twenty minutes. 440. To each gallon of water, two table- Spoonfuls of salt. Wash the artichokes very clean, peel and cut them into a round, or oval form, and put them into a large saucepan of cold water, with the salt and water in the above proportions. They will take about twenty minutes from the time the water boils to be- come tender. When done, drain them, and serve them with a little white sauce, or melted butter poured over them. Or on a napkin, with melted butter in a separate tureen. To Boil Asparagus. Time, fifteen to eighteen minutes after the water boils. 441. One tablespoonful of salt to half a gallon of water. Scrape very clean all the white part of the stalks from the asparagus, and throw them into cold spring water, tie them up in bundles, cut the root ends even, and put them in a piece of muslim to preserve the tops. Have a wide stewpan of spring I O2 To Boil. Vegetables. water, with the above proportion of salt ; and when it boils, lay in the asparagus, and boil it quickly for fifteen minutes, or until it is tender. Have a thin slice from a loaf nicely toasted, cut it in square pieces, dip \hem in the asparagus water, and put them in the dish. Take up the asparagus, lay it on the toast with the white ends outwards, and the points meeting in the centre. Serve with melted butter in a tureen. To Boil Cauliflowers, Time, twelve to fifteen minutes, longer if very large. 442. A tablespoonful of salt to each gal- lon of water. Make choice of some cauliflowers that are close and white, pick off all the decayed leaves, and cut the stalk off flat at the bot- tom; then put them with the heads down- wards in strong salt and water for an hour, to draw out all the insects. Drain them in a colander, and put them into a saucepan with plenty of fast boiling water, keep the pan uncovered, and boil them quickly until tender, which will be from twelve to fifteen minutes, or longer if they are very large. Skim the water clean, and when done, take them up with a slice, and serve, with sauce in a separate tureen. To Boil Brocoli. Time, ten to fifteen minutes if small; twenty to twenty-five minutes if large. 443. Two or three heads of brocoli ; two quarts of water; and a little salt. Strip off all the dead outside leaves, and cut the inside ones even with the flower; cut off the stalk close, and put them into cold salt and water for an hour before they are dressed to cleanse them from all insects; put them into a large saucepan of boiling salt and water, and boil them quickly for about twelve or fifteen minutes with the pan uncovered. When tender, take them care- fully out, drain them dry, and serve them with a little melted butter poured over them, and some in a separate tureen. To Boil large Cabbages. Time, half an hour to three-quarters. 444. A tablespoonful of salt to half a gallon of water. Pick off all the dead leaves, and cut the stalk as close as possible from the cabbages; cut them across at the stalk end, or if very large divide them into quarters. , Soak them in cold water to get out any insects, and drain them dry; then put them into plenty of fast boiling water, with the salt and a very small piece of soda ; press them down in the water once or twice, keep them un- covered, and let them boil quickly until tender. When done, take them up into a colander to drain, covering them over, and, when dry, serve them neatly arranged on a hot dish. To Boil Brussels Sprouts. Time, ten to twelve minutes after the water boils. 5. Some sprouts; a tablespoonful of salt; half a gallon of water. Pick carefully off all the dead leaves from a pint of Brussels sprouts, and wash them clean ; then put them into a saucepan of boiling salt and water, with a very small piece of soda. Boil them very quickly, with the pan uncovered, until tender; then drain them through a colander, and serve them arranged in a light pile in the centre of the dish, with a tureen of melted butter. Cabbage with Forcemeat—a la Francaise. 446. A large cabbage ; a slice of bacon; a sprig of thyme; two carrots; one bay- leaf; some gravy; pepper and salt; minced meat or forcemeat. Take off the outer leaves, and cut off the stalk from a fine cabbage ; scald it in hot water for ten minutes, make a hole in the middle, by the side of the stalk, and fill it and between each leaf with minced beef, or mutton highly seasoned, or with some sau- sage forcemeat, bind it round neatly, and stand it in a stewpan with some gravy, a slice of bacon, a sprig of thyme, the bay- leaf, and two carrots; let all stew gently, and when done place the cabbage on a dish, untie the string, and pour the strained gravy round it. Garnish with carrots and turnips, and serve it up very hot. To Boil Spinach. Time, ten to fifteen minutes to boil the spi- nach; four or five minutes to warm. 447. Two large basketfuls of spinach ; a piece of butter the size of an egg; pepper and salt. Pick the spinach very clean, and put it into several waters until not a particle of gritis remaining; then put it into avery large saucepan, with just sufficient water to pre- vent its burning, sprinkling in a large spoon- ful of salt. Press it down with a wooden spoon several times, and when it is quite tender, drain it in a colander, and chop it up very fine; then put it into a stewpan with a piece of butter the size of an egg, and a little pepper. Stir it over the fire until very hot, put it into a dish, and garnish with sippets of bread, or press it into a hot mould and turn it carefully out. Lay poached eggs at the top. To Boil. Vegetables. 103 Boiled Turnips. Time, one hour to one hour and a quarter; young ones, twenty minutes. 448. Turnips; a spoonful of salt to every half gallon of water. Pare the turnips, and cut them into quar- ters, put them into a stewpan of boiling water, and salt in the above proportion, and boil them until quite tender; then drain them dry, and rub them through a colander with a wooden spoon (add a tablespoonful or two of cream, or milk), and put them into another stewpan with a large piece of butter and a little white pepper; stir them over the fire until thoroughly mixed and very hot. Dish them up, and serve them with boiled mutton, &c. Turnips may be served whole, plainly boiled, if very young. To Boil. French Beans. Time, moderate size, fifteen to twenty minutes. 449. French beans; a little salt; and water. Take as many French beans as you may require, cut off the tops and bottoms, and remove the strings from each side ; then divide each bean into three or four pieces, cutting them lengthways, and as they are cut put them into cold water with a little salt. Have ready a saucepan of boiling water, drain the beans from the cold water, and put them in. Boil them quickly with the saucepan uncovered, and as soon as they are done drain them in a colander. Dish and serve them with a small piece of butter stirred into them. To Boil Broad Beans. Time, a quarter of an hour if young ; twenty to twenty-five minutes if of a moderate size. 450. One peck of beans; one tablespoon- ful of salt; and half a gallon of water. After shelling the beans put them into a saucepan of boiling salt and water, and boil them quickly for a quarter of an hour if young, or longer if of a moderate size. When done, drain them on a colander, and serve them with parsley and butter in a separate tureen. Boiled bacon should always be served with broad beans. To Boil. Haricot Beans, Time, two hours to two hours and a half. 451. One quart of beans; a piece of butter the size of a walnut ; half a gallon of water; a spoonful of salt. Shell a quart of haricot beans, and soak them in cold water for three or four hours; then put them into a large pan of cold water and salt in the above proportions, and when boiling, draw them to the side to simmer for two hours, or longer, if necessary. When done, drain the water from them, and let them stand uncovered until dry; then add a seasoning of pepper and salt, and a piece of butter the size of a walnut ; shake them over the fire for a few minutes until hot; then turn them carefully out without breaking the haricots, and serve them quickly. To Boil Beetroot. Time, one hour, one hour and a half, or two hours. 452. Beetroot; vinegar; salt; and pepper. Winter beets should be soaked over night, and before boiling washed very clean ; then put them into a stewpan of boiling water, and boil them quickly. If not very large, one hour will be sufficient for them, but if large, a longer time must be allowed. When done, put them into cold water, and rub off the skins with your hands; then cut them into thin slices, put them into a dish, and pour over them some cold vinegar; add a little salt and pepper. If served with cold or boiled meat, mix a large tablespoonful of butter with a cupful of vinegar; season with pepper and salt, make it very hot, and pour it over the beet- roots. If beetroot is in the least cut or broken be- fore dressed, the colour will be gone entirely. Boiled Vegetable Marrow. Time, ten to twenty minutes. 453. Some marrows; one tablespoonful of salt to half a gallon of water. Peel the marrows and put them into a saucepan of boiling water and salt. When tender, take then out, cut them into quarters if large, if not, halve them. Serve them in a vegetable-dish on toast, with a tureen of melted butter sent to table with them. Vegetable Marrows—Another Way. Time, ten or twenty minutes; if large, half an hour to three-quarters of an hour. 454. Some vegetable marrows; two ounces of butter; a little salt ; and some melted butter. Cut the marrows into four or six pieces; peel them neatly, and boil them in a stew- pan of water with a little salt, and about two ounces of fresh butter. When done, drain them on a sieve, and serve them on a hot dish with some melted butter poured over them ; or the marrows may be cut in halves, and shaped at the top in a point, as for Jerusalem artichokes. When done, ar- 1O4 To Boil and Stew Vegetables. range on a dish, with white sauce poured over them. Vegetable Marrow Rissoles. Time, about half an hour. 455. One or two large vegetable marrows; some well-seasoned minced beef; and a little good gravy. - Pare the marrows very thin, cut them across, take out the seeds, and fill the centre with well-seasoned minced beef or veal ; if the latter, add a little minced lemon peel, tie them securely together, and stew them in a little good gravy made from the beef bones. Serve on a hot dish with the gravy poured round them. Parsnips Boiled. Time, one hour to one hour and a half; if small, half an hour to one hour. 456. A tablespoonful of salt to half a gallon of water. If the parsnips are young they require only to be scraped before boiling ; old ones must be pared thin and cut into quarters. Put them into a stewpan of boiling salt and water, boil them quickly until tender, take them up, drain them, and serve in a vege- table dish. They are generally sent to table with boiled beef, pork, or salt cod, and also added as a garnish with boiled carrots. Parsnip Fritters. Time, one hour and a half to boil, if large ; if small, half an hour to one hour. 457. Four or five parsnips; a teaspoonful of flour; one egg; some butter or beef dripping. Boil four or five parsnips until tender, take off the skins and mash them very fine, add to them a teaspoonful of flour, one egg well beaten, and a seasoning of salt. Make the mixture into small cakes with a spoon, and fry them on both sides a delicate brown in boiling butter or beef dripping. When both sides are done, serve them up very hot on a napkin, or hot dish, according to your taste. These resemble very much the salsify or oyster plant, and will generally be liked. Parsnips Boiled and Browned under Roast Beef. Time, half an hour to one hour; one hour to one hour and a half, according to size. 458. Parsnips; one large spoonful of salt to five F. of water; pepper and salt. Wash and scrape the parsnips, and if very large cut them across. Put them into boil- ing salt and water, and boil them very quickly until tender. Take them up, drain them dry, and place them in the dripping pan under roast beef, dust over them a little pepper and salt, and let them brown nicely. Serve them in a separate dish, with a few as garnish round the meat. To Stew Onions Brown. Time, two hours. 459. Some Portugal onions; good beef gravy. Strip off the skin and trim the ends neatly, taking care not to cut the onions; place them in a stewpan that will just hold them in one layer, cover them with some very good beef gravy, and let them stew very slowly for two hours, or until they are perfectly tender without breaking. The onions may be dredged lightly with flour, and fried a light colour before they are stewed, if preferred. To Serve Celery. 460. Wash the roots free from dirt, and cut off all the decayed leaves; preserve as much of the stalk as you can, removing any specks, or discoloured parts. Divide it lengthwise into quarters, curl the top leaves, and place it with the roots downwards in a celery glass nearly filled with cold water. Stewed Celery. Time, one hour and twenty minutes. 461. Four heads of celery; half a pint of veal gravy; half a pint of water; three or four tablespoonfuls of milk. Wash four heads of celery very clean, take off the dead leaves, and cut away any spots, or discoloured parts. Cut them into pieces about two or three inches long, and stew them for nearly half an hour. Then take them out with a slice, strain the water they were stewed in, and add it to half a pint of veal grazy, mixed with three or four tablespoonfuls of cream. Put in the pieces of celery, and let them stew for nearly an hour longer. Serve with the sauce poured Over. To Dress Cucumbers. 462. Five tablespoonfuls of vinegar; three of salad oil ; pepper and salt. Pare the cucumbers, and commence cutting them at the thick end with a sharp knife, or a cucumber cutter. Shred them as thin as possible on a dish, sprinkle them with pepper and salt, and pour over them the above proportion of oil and vin-gar. To Choose Mushrooms. 463. The greatest care is requisite in the choice of mushrooms, as the death of many persons has been occasioned by carelessly using the poisonous kinds of fungi. The eatable ones first appear very small To Stew Vegetables—Salads. Ioš and 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 fringy fur of a very fine salmon-colour, which continues more or less till the mush- room has gained some size, and then turns to a dark brown. These marks should be attended to, and likewise whether the skin can be easily parted from the edges and middle. Those that have white or yellow fur should be carefully avoided, though many of them have the same smell (but not so strong) as the right sort. Stewed Mushrooms. Time, twenty-one minutes. 464. Button mushrooms; salt to taste; a little butter rolled in flour; two table- spoonfuls of cream, or the yolk of one egg. Choose buttons of uniform size. Wipe them clean and white with a wet flannel, put them in a stewpan with a little water, and let them stew very gently for a quarter of an hour. Add salt to taste, work in a little flour and butter, to make the liquor about as thick as cream, and let it boil for five minutes. When you are ready to dish it up, stir in two tablespoonfuls of cream, or the yolk of an egg, stir it over the fire for a minute, but do not let it boil, and serve. Stewed button mushrooms are very nice, either in fish stews or ragoûts, or served apart to eat with fish. Another way of doing them is to stew them in milk and water (after they are rubbed white), add to them a little veal gravy, mace, and salt, and thicken the gravy with cream or the yolks of eggs. Mushrooms Grilled. Time, about twelve minutes, to broil. 465. Six large mushrooms; quarter of a pound of butter; pepper and salt; juice of a lemon. Peel and score the under part of six fine sound fresh mushrooms, put them into an earthen dish, and baste well with melted butter; strew with pepper and salt, and leave them for an hour and a half. Broil on both sides over a clear fire. Serve quite hot, with a lump of butter on each, and a little pepper, or with a little melted butter, and the lemon juice poured over them. Seakale. Time, twenty minutes. 466. Some toasted bread ; and melted butter. - Tie the seakale up in bundles, and put it into a stewpan of boiling water with a tea- spoonful of salt; let it boil for about twenty minutes, or until tender. Drain and serve it up on a slice of toast, with a tureen of melted butter. Salsify, or Wegetable Oyster. Time, to boil, thirty to forty minutes. 467. Six ounces of butter; two dessert. spoonfuls of white sauce; a little pepper and salt; some vinegar or lemon juice. After you have washed and scraped the salsify very white, throw it into very weak vinegar and water, or lemon juice and water, for a few minutes; then put it into a pan of boiling water with two ounces of butter, a little salt, and a tablespoonful of vinegar or lemon. When it is quite tender, put it to drain on a sieve ; then cut it into short pieces, and again put it into a stewpan with the white sauce, the remainder of the butter, and a little lemon juice. Shake it over the fire for a few minutes until it is well mixed and very hot, and serve it piled high in the centre of a dish, garnished with croſtons arranged round it. Horseradish. 468. Wash the horseradish very clean, and lay it in cold water for nearly an hour; then scrape it into very fine shreds with a sharp knife. Place, some of it in a glass dish, and arrange the remainder as a gar- nish for roast beef, or many kinds of boiled fish. Salad. 469. Yolk of one or two raw eggs; one or two young onions, or leeks; three table- spoonfuis of salad oil; one of vinegar; some lettuce ; and slices of beetroot ; salt, and mustard. Take the yolk of one or two raw eggs, according to the size of the salad you require, beat them up well, add a little salt and mustard, and chop up one or two young onions, or leeks, about the size of grass, . then add the salad oil and the vinegar, and beat the whole up into a thick sauce. Cut in the salad, and put thin slices of beetroot at the top. Sprinkle a little salt over it, and do not stir it up till the moment you use it. For a small salad three dessert- spoonfuls of oil, and one of vinegar, will do. Summer Salad. 470. Three lettuces; a good quantity of mustard and cress; some young radishes; boiled beetroot; hard-boiled eggs. Wash and carefully remove the decayed leaves from the lettuces and mustard and cress, drain them well from the water, and cut them and the radishes into small pieces; arrange them on a dish, lightly with the mustard and cress mixed with them, and _ Ioff Curing Bacon, Hams, &c. any of the salad mixtures you prefer poured under, not over them. Garnish with boiled beetroot, cucumbers, and hard-boiled eggs cut into slices, and some vegetable flowers. Slices of cold poultry, or flaked fish, may be added to a summer salad, and are ex- tremely good. Lobster Salad. 471. One hen lobster; lettuces; endive; mustard and cress ; radishes ; beetroot; cucumber; some hard-boiled eggs. Pour the salad mixture into the bowl, wash and dry the lettuces and endive, and cut them fine ; add them to the dressing, with the pickings from the body of the lobster, and part of the meat from the shell cut into small pieces. Rub the yolks of two or three hard-boiled eggs through a sieve, and afterwards the coral of the lobster, then place the salad very lightly in the bowl, and garnish it with the coral, yolks of the hard-boiled eggs, sliced beet- root, cucumber, radishes, and the pieces of lobster. Place as a border hard-boiled eggs cut across, with the delicate leaves of the celery and endive between them. CURING BACON, HAMS, &c.—POTTING, COLLARING, &c. The important art of pickling or salting meat calls for the housekeeper's best atten- tion. There are many modes of doing it, both in England and America. In England, North and South make bacon in a different manner. In Hampshire, Wiltshire, and Berk- shire, they singe the hog. In Yorkshire, Lin- colnshire, &c., they scald the hog. Great care must be taken in preparing the meat for salt- ing. It must be carefully examined to see that it is fresh and good, then wiped, sprinkled with salt, and afterwards left to drain a few hours before it is rubbed with the salt. The meat will thus be thoroughly cleansed from the blood ; which will prevent it from turn- ing and tasting strong. It should then be placed in the pickling pan and turned every morning, also it should be rubbed with the pickle. The cover of the pickling-pan should fit very closely and have a weight on it to keep it down. If a large quantity of salt meat is frequently required, the pickle may be boiled up, skimmed well, and when cold poured over any meat that has been sprinkled and well drained as above directed. - To Cure Bacon. Time, three weeks. 472. One pound of saltpetre; one pound of bay salt; one gallon of coarse salt; one pound of Salprunella; one pound of moist Sugar. Pound the salprunella and bay salt very fine, mix the coarse salt and the sugar well together, and rub it into your bacon, hams, and cheeks, putting all in the same brine. Turn and rub the bacon for a week every day; afterwards every other day. Let it remain in the brine three weeks, and then send it to be smoked or dried. Large sides of bacon, take a month to dry, small ones three weeks. To Cure Hams. 473. For two large hams one pound of common salt; three ounces of bay salt; two ounces of saltpetre ; one pound of coarse brown sugar; one quart of stale strong beer or ale. Boil all the above ingredients in the quart of beer or ale, and when cold pour it on the hams and turn them every day for a fortnight; then smoke them well. To Pot Beef. Time, three hours and a half. 474. Two pounds, and a half of lean beef; five ounces of butter; pepper; salt; Inace. Take a piece of lean beef and free it from the skin and gristle, put it into a covered stone jar with three dessertspoonfuls of hot water, and stand it in a deep stewpan of boiling water to boil slowly for nearly four hours, taking care that the water does not reach to the top of the jar. When done, take it out, mince it fine, and pound it in a mortar with a seasoning of pepper, salt, and pounded mace. When smooth and like a thick paste, mix in some-elarified butter and a very little of the gravy from the jar, press it into pots, pour butter over the tops, and tie down for use. To Pickle Pork. 475. One-third of saltpetre ; two-thirds of white salt. Some people prefer pork pickled with salt alone (legs especially), others in the following manner:—Put a layer of salt at the bottom of a tub ; then mix the salt and saltpetre beaten ; cut the pork in pieces, rub it well with the salt, and lay it close in the tub, with a layer of salt between every layer of pork till the tub is full. Have a cover, just large enough to fit the inside of the tub, put it on, and lay a great weight Potting. Io'7 at the top, and as the salt melts it will keep it close. When you want to use it take a piece out, cover the tub over again, and it will keep good a long time. To Cure Neats' Tongues. Time, ten to fourteen days. 476. Three tongues; one ounce and a half of salprunella ; one ounce and a half of saltpetre ; one pound and a half of common salt. Take three neats' tongues, cut off the roots without removing the fat that is under the tongue, wash them very clean, and dry them in a cloth ; then rub them well over with the saltpetre and salprunella, and repeat this for three or four days. Cover them with a pound and a half of common salt, and let them remain for three weeks, turning them every morning. Wipe them dry, rub some dry bran over them, and hang them to smoke for a fortnight, or dress them out of the pickle. - Potted 0x-tongue. 477. One pound and a half of boiled tongue; six ounces of butter; a little Cayenne; a small spoonful of pounded mace; nutmeg and cloves, Cut about a pound and a half from an unsmoked boiled tongue, remove the rind. Pound it in a mortar as fine as possible with the butter, and the spices beaten fine. When perfectly pounded, and the spice well blended with the meat, press it into small potting-pans, and pour clarified butter over the top. A little roast veal added to the potted tongue is an improvement. Hams, Tongues, and Beef, Yorkshire Fashion, 478. One pound and a half of ham sugar; two ounces of saltpetre ; one pound of common salt; half a pound of bay salt; two ounces of pepper. The meat should be well rubbed over night with common salt, and well rubbed in the morning with the above ingredients. If hams, they should be rubbed before the fire every day and turned. - Potted Fowl and Ham, 479. Some cold roast fowl; a quarter of a pound of lean ham; six ounces of butter; pepper; salt; nutmeg, and a pinch of Cayenne. Cut all the meat from a cold fowl, and remove the bones, skin, &c., then cut it into shreds, with a quarter of a pound of lean ham and six ounces of butter, the pepper, salt, nutmeg, and Cayenne, and pound it all in a mortar until reduced to a smooth paste. Then mix it thoroughly together, fill the potting-pots, pour over them a thick layer of clarified butter, and tie them down with a bladder. Set them in a dry place, and it will keep good for sometime. A little grated lemon peel is an improvement to the fowl. Potted Head. Time, five or six hours. 48o. Half an ox head ; two cowheels, pepper, salt, and mace. - Take half a head, and soak in salt and water. When well cleansed from the blood, put it with two cow-heels into a large stew- pan, and cover them with cold water. Set it over the fire, and let it boil till tender. Strain the meat from the liquor, and when cold, cut the meat and gristle into very small pieces. Take all the fat from the cold liquor in which the meat, &c., was first boiled, put the mince with it, and boil the whole slowly till perfectly. tender and thick enough to jelly; give it a quick boil, and put it in shapes. Before boiling the second time, add pepper and salt to your taste, and a little pounded mace if ap- proved. Potted Herrings. Time, two hours. 481. Herrings; white wine vinegar; a few bay-leaves. Cut off the heads and tails of the fish, clean, wash, and dry them well, sprinkle them with pepper and salt within and without, lay them in an earthen pan, and cover them with white wine vinegar. Set them in an oven not too hot (the roes at the top, but they are not to be eaten), till the bones are quite soft, which will be in about two hours. Some cut the fish down by the bone so as to open them, and then roll them up from the tail to the head. The bay-leaves are an improvement, and a little water may be added to the vinegar if pre- ferred. Cover them with paper. To Pot Lobsters. Time, three-quarters of an hour to one hour to boil the lobster. 482. One lobster; two ounces of butter; Cayenne pepper; mace and white pepper; clarified butter. Take from a hen lobster the spawn, coral, flesh, and pickings of the head and claws, pound well and season with Cay- enne, white pepper, and mace, according to taste. Mix it to a firm paste with good melted butter. Pound and season the flesh from the tail and put it into a pot, and then fill with the other paste. Cover the top of each pot with clarified butter, and keep it in a cool place. — Io8 To Make Pastes and Pastry. Potted Shrimps. 483. Shrimps; pepper; salt, and cloves. Shell the shrimps, season them with pepper, salt, and just a taste of pounded cloves, and put them down tight in pots, the closer the better, as it is not well for the butter to run in between them too much ; put a little butter over them, set them for a few minutes into a moderate oven, and when cold just cover them over with clarified butter. To Collar Beef. Time, six hours and a half. 484. Eight pounds of beef; a bunch of savoury herbs; a large sprig of parsley; pepper; salt; allspice, and nutmeg. For the pickle.—One ounce of saltpetre; two ounces of brown sugar; seven ounces of salt. Take about eight pounds from a thin flank of beef, and rub it well with the above proportions of salt, saltpetre, and coarse sugar; turn and rub it every morning for ten or twelve days. Then take out the bones and gristle, chop very fine a large sprig of parsley, and a bunch of savoury herbs, pound a dozen allspice, and add it to the herbs with pepper, salt, and grated nutmeg. Mix it all well together, and lay it over the beef. Roll the meat up as tightly as you can in a round form. Cover it with a cloth, bind it with a wide tape, and boil it in a large quantity of water for six hours and a quarter. When done, put it between two boards, under a weight, and let it remain until cold. Then remove the tape and cloth, put a silver skewer through it, and it will be fit to serve for luncheon, or breakfast. Sprats Preserved like Anchovies. 485. To half a peck of sprats allow one pound of common salt; two ounces of bay salt; two ounces of saltpetre, one ounce of salprunella; a pinch of cochineal. For half a peck of sprats, prepare the above seasoning pounded together in a mor- tar. If possible, the sprats should be fresh from the sea, not even wiped, unless brought from market. Arrange them in a pan, with seasoning between each layer of fish, press them tightly down, and cover them close, and in about four or six months they will be fit for use. For anchovy toast, or to make anchovy paste, fry them in butter, turning them carefully, not to break them. , Take off the heads, tails, and remove the bones, beat them to a paste, put them into pots, and pour clarified butter over them. TO MAKE PASTES AND PASTRY. German Paste. 486. Three-quarters of a pound of flour; half a pound of butter ; half a pound of sugar; peel of a lemon ; two eggs; half an eggshell of water. Take three-quarters of a pound of fine flour, put into it half a pound of butter, the same of powdered sugar, and the peel of a lemon grated ; make a hole in the middle of the flour, break in the yolks of two eggs, re- serving the whites, which are to be well beaten ; then mix all well together. If the eggs do not sufficiently moisten the paste, add half an eggshell of water. Mix all thoroughly, but do not handle it too much. Roll it out thin, and you may use it for all sorts of pastry. Before putting it into the oven, wash over the pastry with the white of the beaten eggs, and shake over a little powdered sugar. A Light Puff Paste—American. 487. One pound of sifted flour; one pound of fresh butter; two teaspoonfuls of cream of tartar; one teaspoonful of soda ; a ltttle water. Work one-fourth of the butter into the flour until it is like sand ; measure the cream of tartar and the soda, rub it through a sieve, put it to the flour, add enough cold water to bind it, and work it smooth; dredge flour over the pasteslab or board, rub a little flour over the rolling pin, and roll the paste to about half an inch thickness; spread over the whole surface one-third of the remaining butter, then fold it up ; dredge flour over the pasteslab and rolling pin, and roll it out again; then put another portion of the butter, and fold and roll again, and spread on the remaining butter, and fold and roll for the last time. Very Rich Short Crust. 488. Ten ounces of butter; one pound of flour; a pinch of salt; two ounces of loaf sugar; and a little milk. Break ten ounces of butter into a pound of flour dried and sifted, add "a pinch of salt, and two ounces of loaf sugar rolled fine. Make it into a very smooth paste as lightly as possible, with two well-beaten eggs, and sufficient milk to moisten the paste. I IO Fruit Tarfs—Mince Pies. with short pie-crust rolled thin, pare some cooking apples, cut them in small pieces, fill the pie-dish with them, strew over them a cupful of fine moist sugar, three or four cloves, or a littlegrated lemon peel, and add a few spoonfuls of water; then cover with puff paste crust, trim off the edges with a sharp knife, and cut a small slit at each end, pass a gigling iron around the pie half an inch inside the edge, and bake in a quick oven. Open Apple Tart. Time, to bake in a quick oven; until the paste loosens from the dish. 497. One quart of sliced apples; one tea- cupful of water; one of fine moist sugar ; half a nutmeg ; yolk of one egg ; a little loaf sugar and milk ; puff paste. Peel and slice some cooking apples and stew them, putting a small cupful of water and the same of moist sugar to a quart of sliced apples, add half a nutmeg and the peel of a lemon grated, when they are tender set them to cool. Line a shallow tin pie-dish with rich pie paste or light puff paste, put in the stewed apples half an inch deep, roll out some of the paste, wet it slightly over with the yolk of an egg beaten with a little milk, and a tablespoonful of powdered sugar, cut it in very narrow strips and lay them in crossbars or diamonds across the tart, lay another strip round the edge, trim off the outside neatly with a sharp knife, and bake in a quick oven until the paste loosens from the dish. Damson Tart. Time, to bake, three-quarters of an hour. 498. One pint and a half of damsons; five or six ounces of moist sugar ; half a pound of puff paste. Pick any stalks from the damsons and pile , them high in the dish, strew the sugar well amongst the fruit, and pour in two or three spoonfuls of water. Line the edge of the pie-dish with a good puff paste, cover it with paste, and bake it in a well-heated oven. A short time before the tart is done, brush it over with the white of egg beaten to a stiff froth, sift pounded sugar over it, and return it to the oven for about ten minutes. Meringue Tart, 499. An open tart of any preserves, jams, or stewed fruit; whites of two eggs; a quarter of a pound of loaf sugar; flavour- ing of vanilla or lemons. Make any nice rich tart of preserve, jams, or stewed fruit; whisk the whites of two eggs with a quarter of a pound of pounded loaf sugar and a flavouring of vanilla or them ; lemon until it can be moulded with a knife, lay it over the tart nearly an inch thick, and put it into the oven for a few minutes until it is slightly coloured. Serve it hot or cold. Mince Pies. Time, twenty-five to thirty minutes. 5oo. Puff paste; mincemeat. Roll out the puff paste to the thickness of a quarter of an inch ; line some good-sized patty-pans with it, fill them with mincemeat, cover with the paste, and cut it close round the edge of the patty-pan. Put them in a brisk oven. Beat the white of an egg to a stiff froth ; brush it over them when they are baked ; sift a little powdered sugar ovet replace them in the oven for a minute or two to dry the egg. Serve them on a table napkin very hot. Cold mince pies will re-warm and be as good as fresh. German Pastry. Time, fifteen minutes. 501. The weight of two eggs in butter, flour, and sugar; any preserve you like. Take two eggs well beaten, and mix them with their weight in flour and sugar. Beat well together with a fork, lay half the paste on a tin, and put it into a brisk oven. When a little set, spread over it preserve of apricot, or strawberry jam. Then add the remainder of the paste, and bake it again till quite set. When cold, sift a little sugar over it, and cut it into narrow strips. Tartlets. Time, fifteen to twenty minutes. 502. Some rich puff paste ; any preserve you please, or marmalade. Cut as many rounds of rich puff paste with a tin cutter as you require. Then cut an equal number, and press asmaller cutter inside them to remove the centre and leave a ring. Moisten the rounds with water, and place the rings on them. Put them into a moderate oven for ten or twelve minutes, and when done, fill the centre with any preserve of apricot, strawberry, or orange marmalade. Stamp out a little of the paste rolled very thin, into stars, &c. Bake them lightly, and place one on the top of each tartlet. Serve them hot or cold. Orange Tartlets. Time, to bake, fifteen to twenty minutes. 503. Two Seville oranges; a piece of butter the size of a walnut ; twice the weight of the oranges in pounded sugar; puff paste. Take out the pulp from two Seville oranges, boil the peels until quite tender, a ! Baked and Boiled Puddings. i 15 Well beat the yolks of two eggs, and mix them with the pounded sugar and the white wine. Simmer it over a slow fire for a few minutes, stirring it constantly, and pour it round the pudding. College Puddings. Time, fifteen to twenty minutes. 530. A quarter of a pound of bread- crumbs; a quarter of a pound of Naples biscuits; a quarter of a pound of beef-sust; two ounces of candied orange or lemon peel; a quarter of a pound of currants; two ounces of loaf sugar; yolks of four eggs. Mix the bread-crumbs, Naples biscuits pounded, beef-suet chopped very fine, the candied orange peel cut into shreds, the sugar pounded, and the currants washed and dried. Mix the above with the yolks of four beaten eggs till all becomes a paste, then cut them in pieces of a flat shape, fry them in lard over a gentle fire till brown, and put them on a napkin. Sauce in a tureen. Cherry Pudding. Time, to boil, two hours. 531. One pint of milk; three tablespoon- fuls of flour; one ounce of butter; three eggs; one pound of cherries. Mix the flour to a smooth paste with a little milk, then add the remainder, warm the butter and stir it in, stirring the mixture well, then add the eggs well beaten, and a pinch of salt. Take the stones from a pound of cherries, stir them into the batter, tie it in a pudding cloth, and boil it. with butter sauce. Grated Cocoa Nut–American, 532. One cocoa-nut ; a clear strawberry `or currant jelly. Take a large cocoa-nut, break it in pieces, pare off the dark outside; throw the pieces into cold water; grate the white meat of the cocoa-nut on a very coarse grater, and with a broad fork heap it on a flat dish, and serve it with any preserve. Or arrange it round a jelly flavoured with raspberry, strawberry, or any other fruit. Apple Custard Pudding. Time, to bake, thirty to thirty-five minutes. 533. Ten or twelve good sized boiling apples; a quarter of a pint of water; sugar to taste; the grated peel of one lemon; four eggs; two ounces of loaf sugar; one pint of milk. Peel and core ten or twelve apples, and boil them as for apple sauce, in a very clean saucepan, with a quarter of a pint of water, the peel of a large lemon grated, and moist Serve || Sugar to taste, beat them to a pulp and set them to cool. Make a custard with a pint of milk, two ounces of Sugar, and four eggs well beaten. Put the apple at the bottom of a pie-dish, pour the custard over it, and bake it in a moderate oven. Boiled Custard Pudding. Time, three-quarters of an hour. 534. Half a pint of milk; half a pint of cream ; four eggs; three ounces of sugar; a little cinnamon. Boil a little cinnamon with the sugar pounded, and the milk and cream. When cold, add the eggs well beaten, and stir it over the fire until it thickens, then set it to get quite cold. Butter and flour a cloth, and tie the custard in it, put it into a sauce- pan and boil it three-quarters of an hour. When done, put it in a basin to cool, then untie the cloth, put a dish over it, and turn the pudding carefully out. Serve it with sifted sugar over it and with wine sauce in a tureen. Custard for Puddings. 535. One pint of milk; two or three eggs; three ounces of loaf sugar; one bay-leaf; a little nutmeg ; a saltspoonful of powdered cinnamon. To a pint of milk stir in the yolks of two or three beaten eggs, a little nutmeg and cinnamon (should the flavour be liked), one bay-leaf, and the sugar pounded. Stir all well together, and boil it to the thickness you require. eaf. a. º. º. 4 & 5 º' -- . Cassel Pudding. Time, twenty or thirty minutes. 536. The weight of two eggs in butter, sugar, and flour; peel of half a lemon grated. Take the weight of two eggs, in the shell, in butter, sugar, and flour; half melt the butter, beat the yolks and the whites of the eggs separately, mix the butter and sugar together, then the eggs with the grated lemon peel, then stir in the flour. Butter your tins, and fill them rather more than half full. Bake them in a moderate oven for about twenty minutes or half an hour. Duke of Cambridge Pudding. Time, to bake, three-quarters of an hour. 537. One ounce of lemon peel; one ounce of orange peel ; one ounce of citron ; six ounces of butter ; six ounces of pounded sugar ; yolks of four eggs; puff paste. Line a pie-dish with a rich puff-paste, and lay over the bottom the candied orange, lemon, and citron cut into thin slices; warm ** * - When done, take out the bay- . - - - - * * I 2 Baked and Boiled Puddings. 117 i : a quarter of a pint of milk; one ounce or more of candied peel. Mix the milk and treacle first ; put the soda with the suet, flour, and peel; rub all these together dry. Pour the milk and treacle in, and boil it in a basin. Ginger Pudding. Time, three hours. 546. A quarter of a pound of Suet; half a pound of flour; a quarter of a pound of moist sugar; one good teaspoonful of ground ginger. Chop a quarter of a pound of beef-suet very fine; mix it with the flour, sugar, and ginger. Mix all dry, and put it into a well- buttered basin. Boil it three hours, and, when done, turn it out, and serve with white wine sauce. Golden Pudding. 2x Time, two hours and a half. 547. Quarter of a pound of flour; quarter of a pound of bread-crumbs; quarter of a pound of suet; quarter of a pound of sugar ; quarter of a pound of marmalade; one egg. Mix these ingredients well together, put them in a buttered basin, and boil for the specified time. To Make Hasty Puddings. Time, twenty minutes. 548. Half a pint of milk; one egg; one heaped tablespoonful of flour, and a little salt ; half a teacupful of cold milk. Put half a pint of fresh milk into a sauce- pan to boil; beat an egg, yolk and white together well, add to it a good tablespoon- ful of flour and a little salt, beat the egg and flour together with a little cold milk to make a batter. Pour it to the boiling milk, and keep stirring it until it is well boiled together. Oatmeal Hasty Pudding. Time, twenty minutes. 549. Half a pint of boiling milk; half a teacupful of cold milk; one dessertspoonful of flour; one of oatmeal; a little salt. Boil half a pint of milk, beat the flour and oatmeal into a paste with cold milk, add to it the boiling milk, and keep stirring it always in the same direction till it is done. Jam Roly-poly Pudding. Time, two hours. 550. Half a pound of suet crust; half a pound of jam. Make a light suet crust and roll it out rather thin, spread any jam over it, leaving a small margin of paste where the pudding joins. Roll it round and tie it in a floured cloth, put it into boiling water, and in two hours it will be ready to serve. Josephine Puddings. Time, half an hour. 551. The weight of three eggs with their shells on in flour, sugar, and butter; two small lemons. Beat the butter to a cream, then add gradually the sugar pounded, and the grated lemon peel; stir in the eggs well beaten, and then the flour dried before the fire. Beat all well together, half fill some well buttered cups or moulds, with the mixture, and put them into the oven the moment the flour is added. Bake them in a quick oven for half an hour, or longer should it be a slow one. Serve them quickly with wine sauce poured over them. Plain Boiled Lemon Suet Pudding. Time, to boil, three hours and a half. 552. Three-quarters of a pound of bread- crumbs ; six ounces of beef-suet ; four ounces of flour; a quarter of a pound of fine moist sugar; one large or two small lemons; three eggs; and milk. Add to three-quarters of a pound of bread-crumbs, six ounces of suet finely chopped, the sugar, and the peel of the lemon minced or grated, with the juice strained; mix all thoroughly together, and then stir into it three well-beaten eggs, and sufficient milk to make the whole into a thick batter, pour it into a buttered mould, and boil it for three hours and a half. Serve with sifted sugar over it, wine sauce in a tureen. Aunt Louisa's Pudding. Time, three-quarters of an hour. 553. One pint of grated bread: a quart of milk ; six ounces of loaf sugar; two ounces of fresh butter; peel and juice of one lemon ; five eggs. Pour over a pint of grated bread a pint and a half of warm milk, stir it well toge- ther, and then add the remainder of the milk, the peel of a lemon grated, the pounded sugar, the butter, and the yolks of five or six eggs well beaten; mix all thoroughly together, pour it into a dish, and bake it carefully. Put the juice of the lemon into a basin, add three ounces of siſted sugar, beat it well, and stir it into the whites of the eggs whisked to a very stiff froth. Put a layer of apricot preserve over the top of the pudding, pile the whisked whites of eggs over it, and place it in the oven to bake lightly, 118 Baked and Boiled Puddings. Queen Mab's Pudding. Time, half an hour. 554. One pint and a half of cream, or a pint of milk and half a pint of cream; peel of one lemon ; six bitter almonds; one ounce of isinglass; five ounces of sugar : yolks of six eggs; two ounces and a half of dried cherries; three ounces of preserved ginger; two ounces of candied orange peel; one ounce of pistachio-nuts. Blanch and bruise about six bitter almonds, cut the peel of a lemon verythin, and put both into a clean stewpan with a pint of milk; stir it at theside of the fire until it is at the point of boiling, and the flavour of the lemon and almonds is well drawn out. Then add an ounce of isinglass, and a very little salt. When the isinglass is dissolved, strain the milk through muslin into another stewpan, and add the sugar broken, and the cream ; just allow it to boil, then stir quickly in the yolks of the eggs well- beaten, and stir it constantly and carefully to prevent its curdling, until it becomes of the thickness of a good custard; then pour it out, and again stir it until nearly cold; then mix with it the dried cherries, and the citron cut into shreds. Rub a drop of oil over a mould, pour in the mixture, and set it in a cold place or on ice, for some time before it is turned out. Preserved ginger may be substituted for the dried cherries, and pistachio-nuts blanched and cut for the candied citron, with the syrup of the ginger poured round it; currants may also take the place of the cherries, but they must be steamed for a quarter of an hour before they are used ; and a sauce of sweetened raspberry, strawberry, or any other juice of fresh fruit may be served as sauce instead of the ginger syrup (see coloured plate). Muffin Pudding with Dried Cherries. Time, one hour 555. Four muffins; one pint and a half of milk; a piece of lemon peel, and sugar to taste; half a pound of dried cherries; a wineglass of brandy; six eggs; two ounces and a half of sweet almonds; a little nutmeg ; puff paste. Boil a pint and a half of milk for ten or twelve minutes with a piece of lemon peel, and loaf sugar to your taste, pour it over four muffins. When cold, add half a pound of dried cherries, a glass of brandy, the almonds blanched and pounded, and the eggs well beaten. Mix all these well together, and either boil it in a basin or bake it in a dish lined with puff paste. Malvern Pudding. Time, ten or twelve minutes. 556. Some slices of stale bread; one pint and a half of currants; half a pint of rasp- berries ; four ounces of sugar; some whipped cream. Dip a pudding-basin into cold water, and line it with rounds of rather stale bread: stew the currants and raspberries with the sugar for ten or twelve minutes after they are hot, fill the basin with the fruit, and cover it over with rounds of bread, put a plate on it with a weight, and set it in a cold place until the next day. Then turn it very carefully out, cover it with whipped cream, and pour round it a little of the currant and raspberry juice. Orange Marmalade Pudding. Time, an hour and three-quarters. 557. Five ounces of bread-crumbs; a quarter of a pound of loaf sugar; three eggs; half a cupful of new milk or cream ; and some orange marmalade; three ounces of beef-suet. Chop three ounces of beef-suet as fine as possible, and stir it into the bread-crumbs; add a quarter of a pound of loaf sugar pounded, the eggs well beaten, and a little milk or cream, and beat all well together for a quarter of an hour. When ready to put into the oven, stir it up quickly, and put a layer in a well-buttered tin or china mould, then a layer of orange marmalade, then of the mixture, and so on until the mould is full, letting the bread be at the top ; place it in a moderate oven for an hour and three- quarters, and then turn it out of the mould and serve. Montreal Pudding. Time, three hours. 558. Three eggs; a wineglass of milk; two ounces of brown sugar; a quarter of a pound of flour; seven ounces of bread- crumbs, and a little nutmeg. Beat and strain the eggs through a sieve, and mix with them the milk, sugar, and nutmeg. Add the flour gradually, and mix it well together. Then stir in the bread- crumbs, and beat all together for at least half an hour before putting it into the saucepan. Well butter an earthen mould, or basin, put in the mixture, tie it tightly over, and let it boil three hours without stopping. Half a pound of stoned raisins may be added for a change. Marrow Pudding. Time, two hours. 559. One pint of grated bread; one pint ! I2O Baked and Boiled Puddings. Soak a pint and a half of split peas, for several hours. Then tie them loosely in a cloth, and put them into a saucepan of cold rain water to boil, allowing about two hours and a half after the water has simmered. When the peas are tender, drain them from the water, and rub them through a colander with a wooden spoon. Stir in the butter, and a little pepper and salt, and mix with eggs. Then tie it tightly in a cloth, boil it another hour, turn it out on a dish, and serve it very hot with boiled leg of pork. Porcupine Pudding. Time, one hour and a half. 568. Half a pint of Patna rice; half a pint of milk; six eggs; peel of one lemon ; a spoonful of ratafia flavouring ; sugar to your taste, and some sweet almonds. Boil the rice in the milk until very tender; then add the eggs well beaten, the pounded sugar, the peel of a lemon grated, and a flavouring of ratafia, or essence of lemon. Mix all the ingredients well together, and boil them in a mould for an hour and a half. When done, turn it out, cut the almonds (after they have been blanched) into long shreds, and stick them all over the pudding. Serve it with a very rich custard poured over it. Potato Pudding. Time, to bake, half an hour. 569. Half a pound of potatoes; half a pound of sugar; half a pound of butter; five eggs; peel and juice of a lemon. Boil some mealy potatoes, and press them through a sieve. Then add to them the pounded sugar, the butter beaten to a cream, the peel of the lemon grated, and the juice, with five eggs well beaten. Mix all thoroughly together; put the pudding into a dish, and bake it in a quick oven. Plain Rice Pudding. Time, one hour. 570. Three eggs; one quart of milk; a little salt ; a wineglass of rice ; two "table- spoonfuls of sugar; one of butter; half a nutmeg. Beat three eggs light, and stir them into a quart of milk, with a little salt, and a wine- glass of rice well washed; put to it two tablespoonfuls of sugar, half a nutmeg grated, and a tablespoonful of butter. Bake one hour in a quick oven. Rice and Tapioca Pudding. Time, four hours. 571. One teacupful of rice and tapioca ; half the quantity of loaf sugar; a little ground cinnamon, Put into a deep dish a teacupful of rice) and tapioca mixed—rather more of the rice than the tapioca (do not wash or crack it), half the quantity of loaf sugar, and three pints of cold milk; sprinkle a little ground cinnamon over the top, and bake it in a slow oven. - Rice and Apple Pudding. Time, ten minutes for rice; pudding one hour. 572. One cupful of rice; six apples ; two cloves; a little lemon peel; two teaspoon- fuls of sugar. Boil the rice for ten minutes, drain it through a hair sieve until it is perfectly dry. Put a cloth into a pudding basin, lay the rice all round it like a crust. Quarter some apples as you would do for a tart, and lay them in the middle of the rice, add a little chopped lemon peel and two cloves, and two teaspoonfuls (or to your taste) of sugar, cover the apples with rice. Boil the pudding for all hour. poured over it. Plain Boiled Rice for Children. . Time, two hours. 573. Three-quarters of a pound of rice; jam, or melted butter and sugar. Wash the rice in water, tie it in a cloth rather loosely, to give it room to swell, and put it into a saucepan of cold water. When done, turn it out on a dish, and serve with sweet sauce or jam. Ground Rice Pudding. Time, three-quarters of an hour. 574. Half a pound of ground rice ; two quarts of milk ; three ounces of sugar; seven eggs; a little nutmeg ; a glass of brandy; and a small piece of butter. Mix the rice in a little milk quite smooth, add it to the remainder of the milk, and set it over the fire to boil till it becomes thick, stir- ring it all the time, or it will be in lumps; then add the butter, sugar, and yolks of seven well- beaten eggs, with the whites of four ; grate in a little nutmeg, and pour in the glass of brandy. Mix all well together, and bake it . a quick oven for three-quarters of an Our. Rice Pudding without Eggs. Time, two hours. 575. A small cupful of rice; one quart of milk; a cupful of sugar; a teaspoonful of Salt ; half a nutmeg. Wash the rice in two waters, and add it to the sweetened milk, the salt, and grated nutmeg. Put it into a pie-dish, and bake it in a moderate oven for two hours, Serve it with melted butter. i 132 Baking Biscuits and Cakes. mustard; two of salt; two tablespoonfuls of butter. Mix all the above ingredients as smooth as possible in a soup plate, put with it the cold meat, or whatever you wish to devil. Stew it gently until thoroughly warmed, and then you will have a good devil. Ramakins. Time, to bake, a quarter of an hour. 647. Two eggs; one teaspoonful of flour; two ounces of melted butter; two ounces of grated cheese; two tablespoonfuls of cream. Mix a teaspoonful of flour with two ounces of grated cheese, two ounces of melted butter, two tablespoonfuls of cream, and two well-beaten eggs. Stir all together, and bake it in small tins. You may add a little Cayenne pepper if you please. A Fondue. Time, three-quarters of an hour. 648. A quarter of a pound of butter; three tablespoonfuls of flour; three gills of cream; one ounce of Parmesan cheese; four eggs. Mix a quarter of a pound of butter with three tablespoonfuls of flour; add to it three gills of cream, and stir it over the fire till thoroughly cooked. Add sufficient grated Parmesan cheese to flavour it. Break four eggs, separating the yolks from the whites; add the yolks well-beaten to the above mixture. Whisk the whites very firm; put them on the mixture, and bake in a moderately-quick oven. Toasted Cheese. Time, ten minutes. 649. Cut equal quantities of Gloucester cheese, and having pared it into extremely small pieces, place it in a pan with a little milk, and a small slice of butter. Stir it over a slow fire until melted and quite smooth. Take it off the fire quickly, mix the yolk of an egg with it, and brown it in a toaster before the fire. Welsh Rabbit. Time, ten minutes. 650. Halfa pound of cheese; three table- spoonfuls of ale; a thin slice of toast. Grate the cheese fine, put to it the ale, and work it in a small saucepan over a slow fire till it is melted. Spread it on toast, and send it up boiling hot. Mock Crab–Sailor Fashion. 651. A large slice of Gloucester cheese; a teaspoonful of mustard; the same of vinegar; pepper and salt to taste. Cut a slice of Gloucester cheese rather thin; but of good size round. Mash it up with a fork to a paste, mix it with vinegar, mustard, and pepper. It has a great flavour of crab. IBAKING BISCUITS AND CARIES. An oven to bake well should have a re- gular heat throughout, but particularly at the bottom, without which bread or cakes will not rise, or bake An earthen basin is best for beating eggs, or cake mixture. Cake should be beaten with a wooden spoon, or spatula; butter may be beaten with the same. Eggs should be beaten with rods, or a broad fork; a silver fork, or one made of iron wire, is best, as it is broadest ; eggs should be clear and fresh for a cake. It is well, as a general rule in cake mak- ing, to beat the butter and sugar (which must be made fine) to a light cream ; indeed, in the making of pound cake, the lightness of the cake depends as much upon this as upon the eggs being well beaten ; then beat the eggs and put them to the butter, and gradually add the flour and other ingre- dients, beating it all the time. In common cakes, where only a few eggs are used, beat them until you can take a spoonful up clear from strings, In receipts in which milk is used as one ingredient, either sweet or sour may be used, but not a mixture of both. Sour milk makes a spongy light cake; sweet milk makes a cake which cuts like pound cake. - To blanch almonds, pour boiling water on them, and let them remain in it until the skins may be taken off; then throw the almonds into cold water to whiten them, drain them from the water, but do not wipe them; the moisture will prevent their oiling. In making cakes, if you wish them to be pleasing to the palate, use double-refined sugar, although light brown sugar makes a very good cake. For icing cakes, the sugar must be rolled and sifted, or pounded in a mortar. To ascertain whether a cake is baked enough, if a small one, take a very fine splint of wood and run it through the thickest part; if not done enough, some of the dough, or unbaked cake will be found sticking to it; if done, it will come out clean. Cakes. 133 If the cake is large, pass a small knife-blade through it instead of the splint. Cakes to be kept fresh should be placed in a tin-box tightly covered, in a cool dark place. Icing for Cakes. 652. Whites of three eggs; one pound of sugar; flavouring of vanilla or lemon. eat the whites of the eggs to a high froth, then add to them a quarter of a pound of white sugar pounded and sifted, flavour it with vanilla or lemon, and beat it until it is light and very white, but not quite so stiff as meringue mixture. The longer it is beaten the more firm it will become. Beat it until it may be spread smoothly on the cake. Spongecake. Time, three-quarters of an hour to one hour. 653. Five eggs; half a pound of sifted loaf sugar ; the weight of two eggs and a half (in their shells) of flopr; one lemon. Take half a pound of sifted loaf sugar, break five eggs over it, and beat all together for full half an hour with a steel fork. Pre- viously take the weight of two eggs and a half (in their shells) in flour. After you have beaten the eggs and sugar together for the time specified, grate into them the peel of a lemon, and add the juice if approved. Stir the flour into this mixture and pour it into a tin. Put it instantly into a cool oven. Rice Cake. Time, one hour. 654. A quarter of a pound of ground rice ; a quarter of a pound of flour; half a pound of sifted sugar; six ounces of butter; four eggs; and a few seeds. Mix the sugar, rice, butter, and flour to- gether, then add the whites of the eggs, having been previously beaten to a stiff froth. When it begins to look white add the yolks. Stir all well together. Line a tin with buttered paper, and bake it. Josephine Cakes. Time, one hour. 655. Half a pound of butter; half a pound of brown sugar; five eggs; one pound of flour; half a pound of currants; one glass of white wine. Beat half a pound of butter to a cream, then beat in the sugar, and the five eggs well beaten. Mix it gradually into a pound of flour, add half a pound of currants washed and dried, and a glass of white wine, and bake it, when well beaten to- gether, in a buttered tin. Common Seed Cake. Time, two hours. 656. Two pounds and a half of flour; half a pound of loaf sugar ; one tablespoonful of thick yeast; half a pint of warm milk; half a pound of butter; one ounce of caraway seeds. Mix half a pound of pounded loaf sugar, or good moist, with two pounds and a half of dried flour; mix a spoonful of yeast and half a pint of warm milk with a sufficient quantity of flour to make it the thickness of cream, and pour it into the middle of the flour and sugar, and set it by in a warm place for one hour. Melt the butter to an oil, and stir it into the sponge, with the caraway seeds, and sufficient milk to make the dough of a middling stiffness; line a tin, or hoop, with buttered paper, put in the mixture, and again set it before the fire to rise, bake it for one hour in rather a hot oven. When done, brush the top over with milk. A Light Cake. Time, one hour. 657. One pound of flour; half a pound of butter; half a pound of sugar; three tea- spoonfuls of German yeast; a little milk, and nutmeg. Put the flour, sugar, and nutmeg into a bowl, and mix it thoroughly with three tea- spoonfuls of German yeast. Set it to rise, and just before setting it in the oven mix it up with the butter, warmed in a little milk, as stiff as you can, and bake it one hour. Add a few caraway seeds or citron, if you please. Lemon Cake. Time, one hour. 658. Six eggs; half a pound of pounded sugar; seven oun of flour; peel of one large, or two º: Beat the pounded sugar with the yolks of the eggs until it is smooth ; whisk the whites to a froth stiff enough to bear the weight of an egg, and add it to the beaten yolks; then stir in gradually seven ounces of flour, and the grated peel of one large, or two small lemons. Line a tin with buttered paper, pour in the cake mixture and bake it. Soda Cake. Time, one hour and a half to two hours. 659. One pound of flour; a quarter of a pound of sugar; six-ounces of butter; half a pound of currants; fifty grains or a small teaspoonful of carbonate of soda ; half a pint of milk; and two eggs. - Rub the quarter of a pound of butter into the flour and sugar. Mix the soda thoroughly with the milk, which must be cold. "Mix all the ingredients well together; put the mixture into a tin, and bake direct” Strawberry and Raspberry jam. I37 W. its sticking to the preserving-pan. hen done, put it into pots, cover it with brandy paper, and secure it closely down with paper moistened with the white of an egg. To Preserve Green Gooseberries Whole. 681. To one pound of gooseberries allow one pound and a half of double-refined sugar, and one pint and a half of water. Pick off the black eye, but not the stalk, from the largest green gooseberries you can procure, and set them over the fire to scald, taking care they do not boil. When they are tender, take them out, and put them into cold water. Then clarify a pound and a half of sugar in a pint and a half of water, and when the syrup is cold, put the goose- berries singly into your preserving-pan, add the syrup, and set them over a gentle fire. Let them boil slowly, but not quick enough to break them. When you perceive the sugar has entered them, take them off, cover them with white paper, and let them stand all night. The next day take out the fruit and boil the syrup until it begins to be ropy. Skim it well, add it to the goose- berries, and set them over a slow fire to simmer till the syrup is thick. Then take them out. Set them to cool, and put them with the syrup into pots. Cover them over, and keep them in a dry place. Strawberry Jam. Time, one hour. 682. To six pounds of strawberries allow three pounds of sugar. Procure some fine scarlet strawberries, strip off the stalks, and put them into a preserving-pan over a moderate fire; boil them for half an hour, keeping them con- stantly stirred. Break the sugar into small pieces, and mix them with the strawberries after they have been removed from the fire. Then place it again over the fire, and boil it for another half hour very quickly. Put it into pots, and when cold, cover it over with brandy papers and a piece of paper moistened with the white of an egg over the tops. Raspberry Jam. Time, forty minutes. 683. One pound of fruit; one pound of sugar. To every pound of raspberries use the same weight of sugar, but always boil the fruit well before you add the sugar to it, as that will make it a better colour. Put the fruit in a preserving-pan, mashing it well with a long wooden spoon. After boiling it a few minutes, add the same quantity of sugar as fruit, boiling it half an hour, keep- ing it well stirred. When done, and suffi- ciently reduced, fill the jars, and when cold, cover them over with white paper moistened with white of eggs. To Preserve Greengages. Time, three-quarters of an hour. 684. To three pounds of greengages allow three pounds of sugar. Prick the plums with a fine needle, to prevent their breaking, put them into a preserving-pan with only sufficient water to cover them, and set them over a gentle fire until the water simmers; then take them out and set them on a sieve to drain; add to the water in which the plums were boiled the above quantity of pounded sugar, boil it quickly, skimming it as the scum rises, until the syrup sticks to the spoon. Then put in the greengages, and let them boil until the sugar bubbles, then pour the whole into a basin, and let it stand until the next day. Drain the syrup from the fruit, boil it up quickly, and pour it over the plums—repeat this for four days, then boil the fruit in it for five or six minutes, put them into jars, pour the syrup over them, and cover them over with brandy papers. The kernels must be blanched and boiled with the fruit. Bhubarb Marmalade. Time, three-quarters of an hour, if young rhubarb ; an hour and a half if old. 685. To one pound of loaf sugar one pound and a half of rhubarb stalks; peel of half a large lemon; a quarter of an ounce of bitter almonds. Cut the rhubarb stalks into pieces about two inches long, and put them into a pre- serving-pan with the loaf sugar broken small, the peel of the lemon cut thin, and the almonds blanched and divided. Boil the whole well together, put it into pots, and cover it as directed for other preserves. To Preserve Plums. Time, three-quarters of an hour. 686. To every pound of fruit allow three- quarters of a pound of Sugar. Divide the plums, take out the stones, and put the fruit on a dish with pounded sugar strewed over; the next day put them into a preserving-pan, and let them simmer gently by the side of the fire for about thirty minutes, then boil them quickly, re- moving the scum as it rises, and keep them constantly stirred, or the jam will stick to the bottom of the pan. Crack the stones, and add the kernels to the preserve when it boils. 138 Şamīs and jellies. To Preserve Lettuce Stalks. Time, thirty-five minutes the first time. 687. The stalks of large lettuces; one pound and a half of sugar to six pints of water; three dessertspoonfuls of ground ginger; three ounces of whole ginger. Cut into pieces of about three inches in length some stalks of large lettuces, and soak them in cold water for ten minutes, washing them very clean. Put a pound and a half of sugar into a preserving-pan with six pints of water and three large dessert- spoonfuls of ground ginger. Set it over a clear fire and boil it for twenty-five minutes, then pour it into a deep dish to remain all night. half an hour; do this for five or six days, and then drain them free from moisture on a sieve reversed. Make a rich syrup with sugar, water, and three ounces of whole ginger, just bruised, put the lettuces again into a preserving-pan, pour the syrup over them, and boil them several times until the stalks become clear, taking care the syrup is sufficiently strong of the ginger. Blackberry Jam. Time, three-quarters of an hour. 688. To every quart of blackberries, allow a pound of loaf sugar and a wineglass of brandy. Crush a quart of fully ripe blackberries with a pound of the best loaf sugar pounded very fine, put it into a preserving-pan, and set it over a gentle fire until thick, add a glass of brandy, and stir it again over the fire for about a quarter of an hour; then put it into pots, and when cold tie them OWer. Barberry Jam. Time, three-quarters of an hour the first day. 689. Three pounds of sugar to three pounds of barberries. Pick the fruit from the stalks, and put them into a jar with their weight of pounded loaf sugar, set the jar in a deep saucepan of boiling water until the sugar is dissolved and the barberries quite soft; then let them stand all night. The next day put them into a preserving-pan and boil them for a quarter of an hour or twenty minutes; then put them into pots, tie them over, and set them in a dry place. Black Currant Jam. Time, three-quarters of an hour to an hour. 690. To every pound of currants allow three-quarters of a pound of sugar. Gather the currants when they are thoroughly ripe and dry, and pick them from the stalks. Bruise them lightly in a large bowl, and to every pound of fruit put three-quarters of a pound of finely-beaten loaf sugar; put sugar and fruit into a pre- serving-pan, and boil them from three- quarters to one hour, skimming as the scum rises, and stirring constantly; then put the jam into pots, cover them with brandy paper, and tie them closely over. Black Currant Jelly. Time, two hours. 691. To every five quarts of currants allow rather more than half a pint of water; to every pint of juice one pound of loaf The next day repeat the boiling for |*#. Gather the currants when ripe on a dry day, strip them from the stalks, and put them into an earthen pan, or jar, and to every five quarts allow the above proportion of water; tie the pan over, and set it in the oven for an hour and a quarter; then Squeeze out the juice through a coarse cloth, and to every pint of juice put a pound of loaf sugar, broken into pieces, boil it for three-quarters of an hour, skimming it well ; then pour it into small pots, and when cold, put brandy papers over them, and tie them closely over. Red Currant Jelly. Time, forty minutes. 692. To one quart of currant juice one pound of powdered lump sugar. Pick the currants from the stalks into a broad earthenware pan. To about one gallon of the picked currants put half a pound of siſted lump sugar. Put the sugar over the picked currants the day before you make the jelly. Set the currants over a slow fire to simmer gently for about twenty minutes; the slower they simmer the greater uantity of juice they will discharge. There should be an equal quantity of red and white currants. When all the juice is discharged, strain it through a hair sieve, and then through a jelly bag while quite hot. Now to each quart of juice put one pound of powdered loaf sugar. Put it into a pre- serving pan, and set it over a quick stove to boil for twenty minutes. If any scum rises, skim it off. When done, put it into small white pots or little glasses, and cover it with brandied paper. Tie down. 0range Marmalade. Time, two hours and ten minutes. 693. Six pounds of Seville oranges; eight pounds of loaf sugar. Take six pounds of Seville oranges; cut the peel so as to make it peel off in four pieces. Put all the peels on the fire in a º Preserving and Pickling. I39 preserving-pan, with a large quantity of water, and boil them for two hours, then cut them in very thin slices. While they are boiling press the inside of the oranges through a splinter sieve, narrow enough to prevent the seeds and skin from going through. When this is done, and the peels cut into the thinnest shreds, put the whole on the fire in a copper or brass pan, with eight pounds of loaf sugar broken small. Boil it all together for ten minutes, it may then be taken off the fire and put into preserving jars. To Preserve Cherries. 694. One pound of sugar to every pound of cherries; and three tablespoonfuls of red currant juice. Lay some pounded sugar at the bottom of the preserving-pan, and place some cherries on it, then another layer of sugar, then of cherries, repeating this until all are in, leaving out a little of the sugar to strew in as they boil; add three spoonfuls of currant juice to each pound of fruit, and set it over a clear fire. Beil them quickly, shaking them round frequently to prevent their burning, but do not stir them. Take off the scum as it rises, and when the syrup is thick and they look clear, put them into pots, and when cold, cover them over. To Bottle Cherries. 695. Cherries; three ounces of sugar to each bottle. Have ready some wide-mouthed bottles quite clean and dry; cut each cherry from the stalk into the bottle, be sure not to pull them off. To every bottle of cherries put three ounces of powdered sugar, then tie them tightly over with bladder. After drawing the bread leave the oven door open. About nine o'clock at night put in the bottles and close the oven door. Take them out the first thing in the morning, and put them in a dry place for use. Apple Marmalade. Time, half an hour and ten minutes. 696. One peck of apples; one gallon of water to every quart of pulp; one pound of loaf sugar. Take a peck of apples full grown but not the least ripe, of all or any sort; quarter them and take out the cores, but do not pare them ; put them into a preserving-pan with one gallon of water, and let them boil moderately until you think the pulp will run, or suffer itself to be squeezed through a cheese cloth, only leaving the peels behind. Then to each quart of pulp add one pound, good weight, of loaf sugar, either broken in small pieces or pounded, and boil it all together for half an hour and ten minutes, keeping it stirred; then put it into pots, the larger the better, as it keeps longer in a large body. Rules to be observed in Pickling. 697. Procure always the best white wine vinegar. Orleans vinegar, although the dearest, is the best. The success of your pickles depends on the goodness of your vinegar. Use glass bottles for your pickles ; if earthen jars they must be unglazed, as the vinegar acting upon the glaze produces a mineral poison. Use saucepans lined with earthenware, or stone pipkins to boil your vinegar in. If you are compelled to use tin, do not let your vinegar remain in it one moment longer than actually necessary. Employ also wooden knives and forks in the preparation of your pickles. Fill the jars three-parts full with the articles to be pickled, and then fill the bottle, or jar with vinegar. When greening, keep the pickles covered down, as the evaporation of the steam will injure the colour. A little nut of alum may be added to crisp pickles, but it should be very small in proportion to the quantity, or it will give a disagreeable flavour. A List of Vegetables, and their Season for Pickling. 698. Cauliflowers, for pickling.—July and August. Capsicums, yellow, red, and green.—The end of July and August. Cucumbers.-The middle of July and August. Chilies.—End of July and August. Gherkins. – The middle of July and August. - Onions.—The middle of July and August. Shallots.-Midsummer to Michaelmas. Garlic.—The same time. Melons as mangoes.—Middle of July and August. Tomatoes.—End of July and August. Nasturtiums.-Middle of July. Walnuts.--About the 14th of July. Radish pods,-July. French Beans.—July. Red Cabbage.—August. White Cabbage.—September and Octo- Woer. Mushrooms, for pickling and ketchups.- September. Artichokes.—July and August, pickling. Jerusalem Artichokes.—July to November, pickling: Samphire.—August. Horseradish.-November and Decem' I4O Piccalilly. Time, ten weeks altogether. 699. One pound of ginger; one pound of garſic; one pound of black pepper; one pound of mustard seed; three-quarters of an ounce of turmeric ; a little Cayenne pepper; one quart of vinegar. Take a pound of ginger, let it lie in Salt and water one night, then cut it in thin slices; take one pound of garlic, peel, divide, and salt it three days, then wash and dry it in the sun on a sieve; take the pound of black pepper, the mustard seed, and the turmeric bruised very fine, and a little Cayenne pepper, put all these ingredients into a quart jar, with the vinegar boiled and poured over them, and when cold fill the jar three parts full, and let it stand for a fort- night. Everything you wish to pickle must be salted and dried in the sun for three days. The jar must be full of liquor, and after it is finished for use, stop it down for six weeks or two months before fit for use. The vinegar must be thrown over when the spices and garlic are hot. Walnuts Pickled Black. 7oo. Walnuts; vinegar. For the Pickle.—To every two quarts of vinegar—half an ounce of mace; half an ounce of cloves ; the same of black pepper, Jamaica pepper, ginger, and long pepper; two ounces of salt. Gather the walnuts when the sun is on them and before the shell is hard, which may be known by running a pin into them. Put them into strong salt and water for nine days, stir them twice a day, and change the water every three days; then place them on a hair sieve, and let them remain in the air until they turn black; put them into stone jars and let them stand until cold, then boil the vinegar three times, let it become cold between each boiling, and pour it over the walnuts; tie them down with a bladder and let them stand three months. Then make a pickle with the above proportions of spice, vinegar, and common salt, boil it ten minutes, pour it hot on the walnuts, and tie them over with paper and a bladder. To Pickle Mushrooms, 7or. Some button mushrooms; pepper and salt; two or three cloves, and a very little mace; some vinegar. Gather some mushroom buttons, wipe them very clean with a piece of flannel dipped in vinegar, then put them into an iron saucepan with pepper, salt, two or three cloves, and a very little mace pounded; Pickles. let them stew over the fire, and after they have produced a great deal of liquor, let them stand by the fire till they have con- sumed all that liquor up again; but the saucepan must be shaken now and then to prevent their sticking to the bottom. Put them into large-nosed bottles, and pour cold vinegar that has been boiled over them, and then cork them up. They will keep for seven years. If the vinegar should dry away, add a little more. Should they be wanted to put over a broiled fowl or veal cutlets, take a few out of the bottle and pour some boiling water over them to take off the sourness, then put them immediately over the cutlets. To Pickle French Beans. 702. French beans; vinegar; a blade of mace; whole pepper and ginger; two ounces of each. Gather the beans when they are young, and put them into strong salt and water until they become yellow ; drain the salt and water from them, and wipe them quite dry. Then put them into a stone jar with a small piece of alum, boil the vinegar with the mace, ginger, and whole pepper, and pour it boiling on the beans every twenty- four hours, preventing the escape of steam. Continue this for a few days until they become green. Put them by in bottles for use. To Pickle Onions. 703. Onions; vinegar; ginger; and whole pepper. Take some nice onions; peel and throw them into a stewpan of boiling water, set them over the fire, and let them remain until quite clear, then take them out quickly, and lay them between two cloths to dry. Boil some vinegar with the ginger and whole pepper, and when cold, pour it over the onions in glass jars, and tie them closely over. To Pickle Gherkins. 704: Two quarts of water; one pound of salt; two quarts of white wine vine- gar; a quarter of an ounce of cloves; a quarter of an ounce of mace; half an ounce of allspice; half an ounce of mustard seed ; half a stick of horseradish ; three bay leaves; two ounces of ginger; half a nutmeg ; and a little salt. . Put the salt and water into an earthen jar, and throw in the gherkins; let them remain for two hours, and then drain them on a sieve, and when thoroughly dry put them into jars. Boil the vinegar with the cloves, mace, allspice, ginger, mustard seed, Cookery for the Sick. I43 Port Wine Jelly. Time, fifteen or twenty minutes. 718. One pint of port wine; one ounce of isinglass; one ounce of Sugar; a quarter of a pint of water. Put the isinglass and Sugar into a quarter of a pint of water. Set it over the fire till the isinglass is dissolved ; then add the wine. Strain it through a jelly bag or a clean piece of muslin into a jar or mould, and let it set. It is best to put it into a jar, to cover it till cold, and give a piece about the size of a walnut two or three times a day to the patient. This jelly may be made to drink hot thus :— Put a teaspoonful of melted isinglass to one wineglass of port wine, adding one clove and a lump of sugar. Make it hot Over an etna. A Strong Broth. Time, nearly four hours. 719. One pound of veal; one pound of beef; one pound of the scrag end of a neck of mutton; a little salt; three quarts of Water. Put the above quantities into three quarts of water, with a little salt, and a few whole Boil it until reduced to one Calf's Feet. Time, four hours. 720. Two calf's feet; two pints of water; one pint of new milk; a little lemon peel Or inace. Put the ingredients into a jar, cover it down, and keep it in the oven for four hours. When cold, remove the fat. Flavour it with lemon peel or mace, as preferred. This is very strengthening if taken the first thing in the morning and the last at night. Isinglass. 721. Isinglass should be put into the invalid's tea, morning and evening, a good pinchful for a teacup. It should be intro- duced as much as possible into the food of the weak, as it is most strengthening. peppers. quart. Ordinary Beef Tea. Time, three or four hours. 722. Two pounds of gravy beef; two pints and a half of water; a little salt. Cut two pounds of gravy beef into slices, and put it into a jar with two pints and a half of water, and a pinch of salt. Cover it over. Set it in a warm oven for three or four hours. When done, strain it through a fine sieve, and set it in a cold place, warming a small portion when required, Very Strong Beef Tea. Time, four hours. - 723. Cut two pounds of lean beef into Small square dice, put it into a jar or a basin without water, cover it over, stand it in the oven for three or four hours, till every drop of gravy is out of the meat. Then mix this rich stock with boiling water to the strength required. Nourishing Soup for Invalids. Time, two hours. 724. Two pounds of lean veal or beef; a quarter of a pound of pearl barley; a little fresh celery, or celery seed; a little salt. Boil two pounds of lean veal, or beef, with a quarter of a pound of peari barley in a quart of water very slowly, until it becomes the consistency of good cream ; flavour it with a little fresh celery, or celery seed, and salt. Strain it when done through a fine hair sieve, and serve. This soup will only keep until the next day, therefore not more than the quantity required must be made, Gloucester Jelly. Time, two hours. 725. One ounce of powdered rice; one ounce of Sago ; one ounce of pearl barley; one ounce of isinglass; one ounce of eringo root; one ounce of hartshorn shavings. Simmer these ingredients in three pints of water till reduced to one pint; strain it. Pieces may be cut from this jelly and taken in tea or broth, or in a cup of new milk, as preferred, every morning. Gruel of Patent Groats, Time, ten minutes. 726. Two dessertspoonfuls of patent groats; one pint of water; a wineglass of brandy or any other spirit, or of white wine. Mix two dessertspoonfuls of patent groats in a basin with only sufficient water to work it into a cream ; then pour over it a pint of boiling water, stirring it all the time; stir it over the fire until sufficiently thick. When done, sweeten it to taste, and add either a glass of white wine, brandy, or any other spirit, with a little grated ginger or nutmeg. Gruel. Time, a quarter of an hour. 727. Two tablespoonfuls of oatmeal; half a blade of mace; a piece of lemon peel; three-quarters of a pint of water or milk; a little Sugar. Mix two spoonfuls of oatmeal very smooth in a little water, and put it gradually to three-quarters of a pint ; add a little lemon pºel, and half a blade of mace; set it over I54 Analytical Inder. Pudding, ratafia, 121–577 rhubarb, 121—58o rice and º: 120–572 boiled plain, 120–573 ound, 120–574 emon, 121—576 plain, 120–570 without eggs, 120-575 and tapioca, 120–571 snowball, 121—581 sago, baked, 121–583 boiled, 121—582 semolina, 122–584 soufflé, 122–589 spongecake, 122–588 cheap, 122—587 strawberry and crumb, 122 —585 suet, 99–426, 122—590 Swiss, 122–586 tapioca, 122–591 weal.99–423 Watkin's, Sir, 123–593 Welsh, 123–592 Wyvern, 114–525 #. 123–594, 505 orkshire, 123–597 UAILS, to roast, 88-360 to truss, 88–359 Quarter of lamb, boned, 72–255 Queen Mab's pudding, 118-554 ABBITS, to blanch, 87–348 to boil, 87–349 economical way of dressing, 87—351 fricassee, 87–35 roast, 86–346 to truss boiled, 87–347 do. roast, 86–345 Raisin cake, 134—664 pudding, 121–578, 5.79 Ramakins, 132–647 Raspberry jam, 137–683 Ratafia pudding, 121–577 Red currant jam, 139–691 jelly, 139–692 É. jam, 136–680 errings, 38–42 Rechauffé of salt beef, 90—372 Rhubarb marmalade, 137–685 tart, 110–495 Ribbon jelly, 129–629 Rice cake, 133–654 and pears, 130–635 snow balls, 129–633 puddings, 8 and apple, 120–572 boiled, 120–573 ound, 120–574 emon, 121—576 plain, 120–570 * without eggs, 120–575 and tapioca, 120–571 Rich plum cake, 134—663 Rissoles 90–377 Roast meat, beef, ribs, 64—2. sirloin, 64—205 Jamb, forêquarter, 72–255 Roast leg of lamb, 73–257 saddle. 73–26o shoulder, 73–258 target, 73—256 mutton, 70–243 fillet, 69–238 haunch, 68—231 leg, 69–233 loin, 69—236, 237 neck, 70–239 saddle, 69–232 shoulder, 69–235 pork, griskin, 78–289 leg, 77—285, 286 loin,78—287 spare rib, 78–288 veal, breast, 75–273 fillet, 74–267 loin, 75–272 shoulder,75–274 Roast poultry and game— chicken, 83–325 duck, 83–322 fowls, 83–325, 326 golden plover, 88–358 goose, 82–319 uinea ºf 89—366 É. 88—362 grouse, 88–357 partridge, 85–336 pheasant, 85–339 pigeons, 84—332 quail, 88—360 rabbit, 86—346 snipes, 87–353 teal, 89–368 turkey, 81—314 wheatears, 87–354 wild duck, 88–356 woodcocks, 89—353 Rook pie, 97–415 Rules to be observed in pickling, 139–697 Rust, to remove, 145–741 NADDLE OF LAMB, º: 2do of mutton, 69–232 Salad, 105—469 lobster, 106–471 summer, 105—47.o Salmon, boiled, 40–51 broiled, 40–53 |...} 38–40 middle slice, 40–52 S º *:::: ago gruel, 1 3 pudding, ºš 121—583 boiled, 121—582 Salt fish, second day, 41–58 to boil, 41 Salsify, 105—467 Sauce, apple, 60–179 anchovy, 59–168 arrowroot, 61–186 blonde, 59–167 bread, 60–178 chestnut, 60–180 egg, 58—160 fennel, 58—161 elderberry soy, 64–203 Sauces,for polkapudding,61-188 horseradish, 61–183 hot, 63–199 lemon vinegar, 63–200 lobster, 58—164 maitre d'hotel, 61–182 mayonaise, 59–169 mint, 61–184 mushroom ketchup,63–198 nasturtiums, 63–201 onion, 61–181 oyster, 59–165 parsley, 58—162 parsley, imitation, 58—163 shrimp, 59–166 store, 62 tomato, 61–185 vinegar, to make, 63—202 walnut ketchup, 63—197 white wine, 61–187 Sauces and gravies, 58 Sausages, 20 Sausages, 44–38 Sausages, Cambridge, 80–307 Oxford, 80–306 Bologna, 80—308 Sauté-ing, 23 Saveloys, 80–309 Scallops, 47–107 Scotch barley broth, 53–35 mutton broth in summer, 53–134 Semolina pudding, 122–584 Sheep, to cut up, 72 Sheep's head, 72–252 Sea kale, 105—466 Season for drying herbs, 62 Shell fish, 47 cockles, to boil, 48–109 to pickle, 48–11o crabs, to boil, 47—103 to choose, 47—162 to dress, 47–103 lobsters, to boil, 47—10o to choose, 47—99 to dress, 47–161 mussels, to stew, 48–11 I periwinkles, to boil, 48– Io9 prawns, to boil and serve, 48–108 oyster fritters, 47—106 plain stewed, 47—105 scalloped, 47—104 scallops, 47—1o? Shoulder of lamb, 73–258 of mutton, 69–235 of veal, 75–274 Shrimps, potted, 108–403 toast, 37–38 Silk dress, to clean, 146—749 Silver jelly, 144–728 Sir Tatton Sykes' water cakes, 35–22 Slab for pastry, 94 Sledmere gingerbread, 134—666 Skate, to boil, 46–97 crimp, 46–96 ry, 46–98 Smelts, to fry, 43–74 French way, 43–75 Snipes, to roast, 87—353 Analytical Inder. I55 Snipes, to truss, 87—352 Snowballs, rice, 129–633 Snow for pancakes, 123 Soap for chapped hands, 146– 53 Soda cake, 133–659 solº, 44–78 eted, 44–7 fried, 44–79 7 Soufflé, Milan, 126–614 omelet, 126–615 pudding, 122–589 Soupe et bouilli, 52—125 carrot, 56—151 a very cheap, 52—126 clear stock for, 50–118 to colour, 49 common carrot, 56–151 conger eel, 57—157 cottage, baked, 52–127 economical white, 54–140 ravy, 52–13o are, 55–146 Jardinière, sº-15s Julienne, 57—156 Liebig, 55–144 macaroni, 55–142 to make, 49 nourishing, 143—724 onion, brown, 56—152 ox head, 54—137 ox tail, 54–138 Palestine, 57–154 pea, 56–148 green pea, 56–147 green pea, 56—149 winter pea, 56—150 poor man's, 52–128 potato, 56—153 tapioca, 55–143 cheap white, 54–139 Wrexham, 55–141 young fisherman's, 58–158 Sour milk for cakes, 132 Sparrow pie, 97–413 Spatchcock, 92—386, 387 Spinach, to boil, 102—447 spoº." pudding, 122–588 cheap, 122–587 Sprats, 43–76 preserved like anchovies, 100—485 Spongecake, 133—653 Steel, to take rust out of, 145– 74.1 Stockpot, general, 50–119 Stock, bone, 51–122 cheap, 51—121 medium, 51—120 to clarify, 51—123 Store-room, the, 9 Store sauces, 62 137–6 Strawberry jam, 137–682 and currant pudding, 122– 585 Stuffings, 62 sage and onion, 62-193 Suet, to keep, 10 and milk, 145–736 pudding, 122–590 Superior elder wine, 141—700 Sweetbreads, roast, 91—381 stewed, 91–38o Swiss pudding, 122–586 Syllabub, 126–613 Syrups, 141 Sydenham cake, 135–670 TA}} POLISH, 146–747 Tallow candles, 9 Tapioca, 122–591 soup, 55–143 Tarts— apple, plain, 109—496 cherry, 109—492 cranberry, 109—494 currant, 109—491 damson, 110–498 gooseberry, 109—493 Jersey wonders, 110–505 lemon puffs, 110–504 meringue, 110–499 mince pies, 110–500 red currant, 110–491 rhubarb, 110–495 Tartlets, 110–$oa .# 110–503 Target of lamb, 72–256 Tea, to make, 30 cakes or loaves, 34–18 fºss-, ench, Iried, o Tipsy cake, 130—639 Toad in a hole, 90—375 Toast, 31 buttered 6–32 Toasted cheese, 132–649 muffins, 32–7 To bake biscuits, 132 cakes, 132 To beat cakes, 132 eggs, 132 To know when eggs are enough beaten, 132 To blanch almonds, 132 To bone a turkey, 22 To cement broken china, 145– 742 To clean chimney pieces, 145– 73 To clean glazed chintz, 145—745 To clean paper hangings, 145– 4 To clean polished grates, 14t 73 To clean a silk dress, 146—749 To make buns, 135–672 To make tough meat tender, 64 —204 To pickle French beans,140–702 gherkins, 140–704 onions, 140–703 mushrooms, 140–701 red cabbage, 141–705 To remove paint stains from glass, 146—746 Totakerust out of steel,145—741 To take stains out of marble, i45 —74o To wash coloured prints, 146– 8 To wash silks, 146—748 Tomato sauce, mutton cutlets with, 70–244 Tonic drink, Tºd—732 Tongues, pig's, 79-3or Tongues, ox, 107-477 orkshire fashion, 106–474 Tooth powder, 146—754 Trifle cake, 130—637 rich, 130–638 Tripe, 68–229 Trotters, 72–253 To try if a cake is done enough, 132 Trout, boiled, 42–67 Turbot, to boil, 39–47 twice laid, 39–48 to choose, 8 Turkey, to boil,82—315 to choose, 8 roasted, 68–23o to truss, 81—314 Turnips, boiled, 103–448 SEFUL RECEIPTS, 145 castor oil pomade, i.ſi: chimney pieces, to clean,145 8 –73 china, to cement, is ºf: chintz, to clean, 145–745 coloured prints, to wash, 1 8 cold cream, 146–7 *—4 grates, steel, to clean, 145– 39 lavender water, 146—75 : marble, to clean, 145–740 odor delectabilis, 146—756 paint, to remove from glass, 146—746 from wood, 145–743 paper, to clean, 145–744 rust, to remove, 145—741 silk dress,to clean, 146–749 to wash, 146—748 soap for chapped hands, - 146—753 table polish, 146—747 tooth powder, 146–754 wash for hair, 146—7;o winter soap, 146—753 EAL, breast, to roast, 75– 273 calf's brains and tongue, # -270 head, boiled, 75–269 7 hashed, 75–271 veal,74 calf's head, 74 to choose, 3 cutlets, 76–278 to roast a fillet of, 74–267 fricandeau of, 74–268 knuckle, boiled, 76–276 stewed, 76–275 loin of, roast, 75–272 moulded, 98–419 patties, 98–418 shoulder, roast, 75–274 stewed, with vegetables, 76 -2 Wegetables, 100 77 artichokes, to boil, 101–439 Jerusalem, 101–44o asparagus, to boil, 101–441 * Frederick Warne & Co., School Publishers. 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