--~~~~~~~~~- - -
*~~~~~~~~~~~~~~~~~~~~~~~
º
KEY OF THE KITCHEN
º
; CONTAINING UPWARDS OF
;
i
- FOUR THUNDERED
; UNIQUE, VALUABLE, AND ABLY TESTED RECIPES IN
CGOKERY, PASTRY, .
CONFE CT I O N A R Y,
PERFUMERY, FAMILY MEDICINES, &c., &c. ;
: ALso—THE
COMPH, ETE ART OF CARVHNG.
jº.
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*
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i ON GARVEN Gºe, {
Without a perfect knowledge of the art of Carving, it is impossible to
; perform the honours of the table with propriety; and nothing can be more
§ disagreeable to one of a sensitive disposition, than to behold a person at
the head of a well-furnished board, hacking the finest joints, and giving
them the appearance of having been gnawed by dogs.
It also merits attention in an economical point of view—a bad carver :
will mangle joints so as not to be able to fill half a dozen plates from a
sirloin of beef, or a large tongue; which, besides creating a great differ-
ence in the daily consumption in families, often occasions disgust in deli-
cate persons, causing them to loathe the provisions, however good, which
are set before them, if helped in a clumsy manner.
I cannot therefore too strongly urge the study of this useful branch of
domestic economy; and I doubt not that whoever pays due attention to
the following instructions, will, after a little practice, without which all
precept is unavailing, speedily acquire the reputation of being a good
£3 ſ. WęI’.
I have prefixed a few Hints on the Etiquette of the Dinner Table,
which I trust will be found useful. In that, however, much must be
left to a quick and observant eye, and a determination to render your-
self as agreeable as possible. ki.
For a knowledge of etiquette in general I cannot recommend you to
a better treatise than that entitled “Etiquette for Gentlemen.”
In Carving, your knife should not be too heavy, but of sufficient size,
and keen edge. In using it, no great personal strength is required, as
constant practice will render it an easy task to carve the most difficult
articles; more depending on address than force.
The dish should be sufficiently near to enable the carver to reach it
without rising, and the seat should be elevated so as to give command
over the joint.
Fish requires very little carving; it should be carefully helped with a .
fish-slice, which not being sharp prevents the flakes from being broken,
and in Salmon and Cod these are large and add much to their beauty;
a portion of the roe, milt, or liver, should be given to each person.
MACKEREL-—In help-
ing, first cut off the head,
at 1, as that part is very
inferior and unsavoury,
s- Pºº-ºº-ºººº- then divide down the
back, and give a side to each; if less is asked for, the thickest end, which
is the most choice, should be served. Enquire if the roe is liked; it may
be found between 1 and 2; that of the female is hard, of the male soft.
SALM0N.—ſs rarely sent to table
whole, but a piece cut from the middle
\, ', of a large fish, which is the best fla-
“-------------...t--- y--. 4 woured part of it. Make an incision
§ \ \ . - \ Å. along the bačk, 1-2, and another from
*\||
5 to 6; then divide the side about the
middle, in the line 3-4, cut the thick-
est part, between 1-3, 2-4, for the lean, the remainder for the fat, ask
which is preferred, and help as the fancy of your guests may demand.
When the fish is very thick, do not venture too near the bone, as there
it has an ill flavor and is discoloured.
In paying your respeets to a whole Salmon, you will find the choice
parts next the head, the thin part next, the tail is considered less savoury. 3.
:
*
:
:
A





:
A FOWE.—It will be more
eonvenient in carving this
to take it on your plate, and
lay the joints, as divided,
neatly on the dish. Fix your
fork in the middle of the
breast, and take the wing
off in the direction of 1-2;
divide the joint at 1, lift up
- - the pinion with your fork,
and draw the wing towards the leg, which will separate the fleshy part
more naturally than by the knife; cut between the leg and body at 3 to
:
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fowl is not old. When a similar operation is performed on the other
side, take off the merrythought, by cutting into the bone at 4, and turn-
ing it back, which will detach it; next remove the neck bones and divide
r
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|
to the breast. Turn up the back, press the point of the knife about
halfway between the meek and rump, and on raising the lower end it
will separate easily. Turn the rump from you, take off the sidesmen,
and the operation is complete. -
The breast and wings are the most delicate parts, but the leg is more
juicy in a young bird. Great care should be taken to eut the wings as
handsome as possible. - --
A TURKEY.-The finest parts of this bird are the breast and wings:
the latter will bear some delicate slices being taken off. After the four
quarters are served, the thighs must be divided from the drumsticks,
which being tough, should be reserved till last. In other respects a tur-
key must be dealt with exactly as recommended for a fowl, except that
it has no merry thought. - * -
Give a portion of the stuffing or forced-meat which is inside the breast,
to each person. _*
A PARTRIDGE is cut up in the same manner as a fowl, only on ac-
count of the smallness of the bird, the merrythought is seldom divided
from the breast. The wings, breast, and merrythought, are the finest
parts of it, but the wing is considered the best, and the tip of it is reek-
oned the most delicious morsel of the whole. . . .
<= 2) A PHEASANT.-Fix your fork into the
- *~, centre of the breast, and make incisions
* 's to the bone at 1-2, then take off the leg
.4}r---------------- ^ in the line 3-4, and the wing at 3-5, serve
N
:
:
:
:
| 3: the other side in the same manner, and
É Š- separate the slices you had previously
divided on the breast. In taking off the
* Sºº Wings, be careful not to venture too near
the neck, or you will hit on the neck bone, from which the wing should
; be divided. Pass the knife through the line 6, and under the merry-
thought towards the neck, which will detach it. The other parts may
be served as directed for a fowl.
.# The breasts, wings, and merrythought, are the most delicate parts,
# although the leg has a higher flavour.
$º PłGEONS.—The usual way of carving these
birds is to insert the knife at 1, and eut to 2 and
| 3, when each portion may be divided into two
pieces and helped; sometimes they are cut in
halves, either aeross or down the middle, but as
. - ~~ the lower part is thought the best, the first mode
is the fairest. Should they be very large they may be served like fowls.
- fºur-rºruº. - s - -ºš , , , .**
º *-ad
the bone, 2, give the blade a sudden turn, and the joint will break if the
the breast from the back, by cutting through the whole of the ribs, close -
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Cº. Tºgº.--~~~~~~~-----> & A GU0SE-Take off the wing by
Æſ: - putting the fork into the small end
g * of the pinion and press it close to
the body, divide the joint at 1 with
the knife, carrying it along as far
º * . . . . as 2. Remove the leg by cutting
in the direction of 2-3, and divide the thigh from the drumsticks, then
sever the limbs on the other side, and cut some long slices from each
side of the breast, between the lines a and b. -
To get at the stuffing, the apron must be removed, by cutting from 4 ;
to 5 by 3. It is rarely necessary to cut up the whole of the goose, un-
less the company is large, but the merry thought may be taken off: there
are two sidebones by the wing, which may be cut off, as likewise the ;
back, and lower sidebones. The best pieces are the breast and thighs. § 3
A DUCK.—Remove the legs and wings as directed above for a goose,
and cut some slices from each side of the breast, the seasoning will be
found under the flap, as in the other bird. Should it be necessary, the
merry thought, sidebones, &c., can be detached in the same manner as
recommended for a fowl.
HAUNCH OF WENISON.—
First let out the gravy by
§ cutting into the bone across
the joint at 1-2, then turn
the broad end towards you,
make as deep an incision as
§ S.S. N. Nº Y you can from 3 to 4, and
help thin slices from each side. The greater part of the fat, which is
much esteemed, will be found on the left side, and those who carve must
$ take care to proportion both it and the gravy to the number of the com-
wº-rººrºº
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ſ | * * * * \
*\ sucz is N º t & ... ... •S
- sº tºW &\ºw
§ §§ §§
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, -e esses sessess swº swº-y &
&
HARE.—Insert the point of the
knife inside the shoulder at 1, and ;
divide all the way down to the
rump, at 2; do the same on the
other side, and you will have the
hare in three pieces. Pass the
knife under the rise of the shoul-
der, at 2–1, to take it off; the leg
may be severed in a similar man-
ner: then behead it—cut off the ears close to the roots, and divide the
upper from the lower jaw. Next place the former flat on a plate, put
the point of the knife into the forehead, and divide it through the centre
down to the nose. Cut the back into convenient portions, lay the pieces
neatly on the dish, and proceed to serve the company, giving some stuff.
ing (which will be found in the inside) and gravy to each person.
The prime parts are the back and legs; the ears are considered a
luxury by some, as are the head and brains: they may be distributed to
those that like them. w
Should the hare not be very tender, it will be difficult to divide the
sides from the back, but take off the legs by cutting through the joints,
which you must endeavour to hit, you will then be able to cut a few
slices from each side of the back. Next dissever the shoulders, which
are called the sportsman’s joints, and are preferred by many. The
back, &c., may then be carved as directed above. . .
RABB11—The directions for cutting up a hare will be amply sufficient
to enable the carver to dispose of this animal. The best part is the
; shoulders and back, which must be divided into three or four pieces ac-
cording to its size. The head should not be given unless asked for. §
* º * •ºr * * * * *r ºr ºr *
*






y
FILLET OF WEAL resembles a
round of beef, and should be
carved similar to it, in thin and
very smooth slices, off the top;
cut deep into the flap, between
1 and 2, for the stuffing, and
help a portion of it to each per-
SOI!.
Slices of lemon are always
•y served with this dish.
HAND OF FORK.—Cut thin slices from this delicate joint, either across
near the knuckle, or from the blade bone, as directed for a shoulder of
mutton. This forms a nice dish for a tête-à-tête dinner, there is not
sufficient for a third person. -
ROAST PIG.-As this is usually di-
vided as above, before sent to table,
little remains to be done by the car-
\ \\\\\\?” § ver. First separate a shoulder from
*Sºlº %;º {{*S7 the body, and then the leg; divide
•. \ºº-ºº: º the ribs into eonvenient portions, and
send round with a sufficiency of the stuffing and gravy. Many prefer
the neck end between the shoulders, although the ribs are considered
the finest part, but as this all depends on taste the question should be
put. The ear is reckoned a delicacy.
Should the head not be divided, it must be done, and the brains taken
2, a -
..ºut!!!!!"
tit. It tº f
; out, and mixed with the gravy and stuffing.
A LOIN OF PORK is cut up in the same manner as a loin of Mutton.
LEG 0F PORK.—Commence
carving about midway, between
the knuclele and farther end,
and cut thin deep slices from
either side of the line 1. For
the seasoning in a roast leg, lift
it up, and it will be found un-
der the skin at the large end.
HAMk—The usual mode
of carving this joint, is by
long delicate slices, through
the thick fat in the direction
1-2, laying open the bone at
\ each cut, which brings you
| to the prime part at once.
A more saving way is to
commence at the knuckle
and proceed onwards.
Some persons take out a round piece at 3, and enlarge the hole, by
cutting thin circular slices with a sharp knife, this keeps the meat moist,
and preserves the gravy, but seldom looks handsome.
º POULTRY, GAME, &C.—The carving knife for poultry is smaller and
lighter than the meat carver; the point is more peaked and the handle
longer.
... In cutting up a Turkey, Goose, Duck, or Wild Fowl, more prime
; may be º by carving slices from pinion to pinion, without
making wings"; this is an advantage when your party is large e
makes the bird go farther. o y party ge, as it
- adº ** AºA E-1 sº- º - *
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Carp, Perch, Haddock, &c. will be easily helped by attending to the
foregoing directions. The head of the Carp is esteemed a delicacy,
which should be borne in mind.
*—º-— COD'S HEAD AND SHOULDERS.
* Introduce the fish-slice at 1, and
ºğ e
- º § .., \ w cut quite through the back, asſar
º)" * =\ \ as 2, then help pieces from be-
sº A tween 3 and 4, and with each
slice give a portion of the sound,
%
%."N =A/ * // / / //, ;
§ºs,” N = 2^\//////, /º/,
sº *
sº.4%/Xºw/º) which lines the under side of the.
32.<\aºZ. back bone. It is thin and of *
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darker colour than the other part of the fish, and is esteemed a delicacy.
Some persons are partial to the tongue and palate, for which you must
insert a spoon into the mouth. The jelly part is about the jaw, the firm
part within the head, on which are some other delicate pickings; the ;
finest portions may be found about the shoulders. *
: - TURBOT.-The under .
{ \ *\s. side of this fish is the 8
'v >T wº most esteemed, and is
e º 23s - WS placed uppermost on the
{ §- W \ 2, 4 dish, the fish-slice, must
Rºi sº be introduced at 1, and 3-
sº an incision made as far
{\ . s i º º ſº the
&\\\\\\\,.. SNY A mlutile, which is the prl-
\s NS <> mest part. After helping
º SX2 s the whole of that side,
N the upper part must be
attacked, and as it is difficult to divide the back bone, raise it with the
fork, while you separate a portion with the fish slice; this part is more
solid and is preferred by some, though it is less delicate than the under
side. The fins are esteemed a nicety, and should be attended to accor- :
dingly. Brill, Soles, Plaice, and fiat fish in general may be served in
the same manner as a Turbot. * .
JOINTS.–In helping the more fleshy joints, such as a Sirloin of Beef,
Leg of Mutton, Fillet of Weal, cut thin smooth slices, and let the knife
pass through to the bones of Mutton and Beef.
It would prevent much trouble, if the joints of the loin, neck, and
breast, were cut through by the butcher previous to the cooking, so that
when sent to table they may easily be served. Should the whole of the
meat belonging to each bone be too thick, one or more slices may be ta-
ken off from between every two bones. s. .
In some boiled joints, round and aitch-bone of beef for instättee, the
water renders the outsides vapid, and of course unfit to be eaten, you
will therefore be particular to cut off and lay aside a thick slige from
the top, before you begin to serve.
:
SHūULDER OF MUTTON.
Cut into the bone, at the
line 1, and help thin slices
| of lean from each side of $
|| the incision; the prime part
| of the fat lies at the outer
edge, at 2. sº t
Should more meat be re-
quired than can be got from
that part, cut on either side
of the line 3, whiêh repre- ;
\
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º
* * * *-*.*-* are * * * *Rev.º.º.eve-a-e-Ja exº-º-º-º-º-ºve."Nº-e.
****** *.*.*.*.*.*.*.*.*.*.*.*, *Nevr-º-º-,-,-,-\,e\_º_eve even---> -- ~~~~.
sents the blade bone, and some good and delicate slices may be procured.
By cutting horizontally from the under-side many “nice bits” will be
obtained.
LEG OF MUTTUN.—The
finest part is situated in the
A centre, at 1, between the
knuckle and farthcr end ;
insert the kniſe there, and
cut thin deep slices each
way, as far in as 2. The
outside rarely being vely
fat, some neat cuts may be
obtained off the broad end,
at 3. The knuckle of a fine leg is tender, though dry, and many prefer
it although the other is the most juicy. There are some good cuts on
the broad end of the back of the leg, from which slices may be procured
lengthways.
The cramp bone is by some esteemed a delicacy, to get it out cut down
to the thighbone, at 4, and pass the knife under it in a seinicircular
course, to 5.
HAUNCH OF MUTTON consists of the leg and part of the loin, cut so
as to resemble a haunch of Venison. It must be helped at table in a
similar manner. /
SADDLE OF MUTTON.—This is an excellent joint, and produces Inany
-
off some long thin slices in that direction. The upper division consists
of lean, the fat may be easily got at by cutting from the left side. .
LOIN LF MUTTON.—As the bones of this joint are divided it is very
easily managed; begin at the narrow end and take off the chops, when
the joints are cut through, some slices of meat may be obtained between
the bones. g ... -
FORE QUARTER OF LAMB.—First
divide the shoulder from the scoven,
which consists of the breast and
Ali-------.”- “” ribs, by passing the knife under the
- " … 1 knuckle, in the direction of 1, 2, 3,
|
:
tion of meat on the ribs, lay it on a
separate dish, and squeeze the juice of half a Seville orange over the
other part, which after being sprinkled with pepper and salt should be
divided in the line 3-4. This will separate the ribs from the gristly part,
and you may help from either as may be chosen, cutting as directed by
the liſts 5, 6. *g -
Shoulder of lamb must be carved like a shoulder of mutton, of which
it is a miniature edition
L0|N OF LAMB. may be helped similar to a loin of mutton This, and
4 the foregoing, being small joints, should be helped sparingly.
{ • ATCH-BONE OF BF EF.
Cut off and lay aside a
thick slice from the entire
surface, as marked 1-2,
Š; "“---------------- ---.” # then help. There are two
§ . .: Sorts of fat to this joint,
- 3 and as tastes differ, it is
3% necessary to learn which
* is preferred; the solid fat
will be found at 3 ; and
4-rºle-º-º-º-º-º-º-º-º-º-º-º-º-º-º-º-º-º-º-º-rººve-ºr-e-...-e-everyºv-
~~~ * *T-T^2\,\aurºr-rºr-r-e-r-º-o-º-º-º-º-º--~~~~~~.- ~ -, - .
2, ſº
:
_º_º re-es •
nice bits. Cut the whole length of it close to the back bone, and take
and cutting so as to leave a fair por-
:
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:
- ~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~...~~~~~ ****
*
__”-rvaverºv avºr-ºr-evºv,
must be cut horizontally, the softer, which resembles marrow, at the
back of the bone, below 4.
A silver skewer should be substituted for the one which keeps the
meat properly together while boiling, and it may be withdrawn when ſ
you cut down to it. -
- Th SHRL0 iM OF #. f
- - ere are two III OdéS O
A: •. helping this joint, the bet-
. ſº ===s §§ ter way is by carving long
; : Sº º º
N NT-s \ 2 thin slices from 1 to 2; the
tº sº other way is by cutting it
#º - - \º
t
º
*s, *.*.*.*
-º-º-º-º-º-º-º-º-º-º-º-º-º-º-º-º-º-º-º-º-º-º-
***-ave-ºve.º.º.
W | tº across, which however spoils
--- º it. The most tender and
º prime part is in the direc-
Quº?” tion of the line 3 ; there will
$ also be found some delicate
fat, part of which should be given with each piece.
RIBS OF BEEF may be carved similar to the Sirloin, always commen-
cing at the thin end of the joint, and cutting long slices so as to give the
fat and lean together. -
RÚUND OF B, EF.—This joint is so very easy to attend to, that we
have not deemed it necessary to give a drawing of it, it only requires a
steady hand and a sharp knife. The upper surface being removed, as :
directed for the aitch-bone of beef, carve thin slices and give a portion
of fat with each.
You must cut the meat as even as possible, as it is of consequence to
preserve the beauty of its appearance. - -
A T0NGUE.—Cut nearly
through the middle, at the
line 1, and take thin §§s º
from each side. Théjà§:
situated underneath, at the
root of the tongue. .
3
{
A CALW'S HEAD.—Cut thin :
slices from 1 to 2, and let the 3
knife penetrate to the bone; ;
at the thick part of the neck :
end, 3, the throat sweetbread :
is situated, carve slices from 3 :
to 4 and help with the other :
part. Should the eye be asked
for, it must be extractet with :
the point of the knife, and a portion given. The palate, esteemed a $.
delicacy, is situated under the head, and some fine lean will be found :
by removing the jaw-bone; portions of each of these should be helped 3.
round. ;
2
:
:
:
:
§
:
;
;
A LOIN OF WEAL should be jointed previous to being sent to table,
When each division may be easily cut through with a knife. The fat
surrounds the kidney, and portions of each should be given with the
other parts. *-
A BREAST OF WEAL is compo-
sed of the ribs and brisket, which ;
must be separated by cutting
through the line 1-2; the latter
is the thickest and has gristlé.
Divide each portion into convé-
nient pieces, and procced to help.
~~~~~~~~
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º
(G|H|(OJ(GE (OF ME/ATS,
WENISON,-If the fat be clear, bright and thick, and the cleft part smooth
and close, it is young; but if the cleft is wide and tough, it is old.
BEEF, -If the flesh of ox-beef is young, it will have a fine smooth open
grain, be of good red, and feel tender. The fat should look white rather than
yellow; for when that is of a deep colour, the meat is seldom good; beef fed
by oil cakes is in general so, and the flesh is flabby.
In roasting beef, 10 pounds will take above two hours and a half; 20 pounds
three hours and three quarters.
WEAL-The flesh of a bull-calf is firmest, but not so white. The fillet of
the cow-calf is generally preferred for the udder. The whitest is the most
juicy, having been made so by frequent bleeding.
Weal and mutton should have a little paper put over the fat to preserve it.—
If not fat enough to allow for basting, a little good dripping answers as well
as butter. ge
MUTTON.—Choose this by the fineness of its grain, good colour, and firm
white fat. -
A neck of mutton will take an hour and a half, if kept a proper distance.
A chin of pork, two hours. wº
LAMB,-Observe the neck of a fore quarter; if the vein is bluish, it is fresh;
if it has a green or yellow cast, it is stale.
PORK-Pinch the lean, and if young it will break. If the rind is tough,
thick, and cannot easily be impressed by the finger it is old. A thin rind is a
merit in all pork. When fresh, the flesh will be smooth and cool; if clammy
it is tainted. *.
A leg of pork, or lamb, takes the allowance of twenty minutes, above a
quarter of an hour to a pound. &
BACON.—If therind is thin, the ſat firm, and of a red tinge, the lean tender,
j." good colour and adhering to the bone, you may conclude it good, and not
OIC1.
HAMS.–Stick a sharp knife under the bone : if it comes out clean with a
pleasant smell, the ham is good; but if the knife is daubed and has abad scent,
do not buy it.
A ham of twenty pounds will take four hours and a half, and others in
proportion.
A tongue, if dry, takes four hours slow boiling, after soaking; a tongue
out of pickle, from two hours and a half to three hours, or more if very large;
it must be judged by feeling whether it is very tender.
But the meat in cold water, and flour it well first. Meat boiled quick will
be hard; but care must be taken that in boiling slow it does not stop, or the
meat will be underdone.
If the steam is kept in, the water will not lessen much; therefore when
you wish it to boil away, take off the cover of the soup-pot.
* Vegetables should not be dressed with the meat, except carrots or parsnips
with boiled beef.
Weigh the meat; and allow for all solidjoints aquarter of an hour forevery
É. some minutes (from ten to twenty) over, according as the family
e it done. *
The meat should be put at a good distance from the fire, and brought grad-
ually nearer when the inner part becomes hot, which will prevent its being
scorched while yet raw. Meat should be muchbasted, and when nearly done,
floured to make it look frothed.
In roasting meat it is a very good way to put a little salt and water into the
dripping-pan, and baste for a while with it, before using its own fat or
dripping. When dry, dust it with flour, and baste as usual.
Salting meat before it is put to roast draws out the gravy; it should only be
sprinkled when almost done. ,
*****~~~~~~~~~~~~~~~~~~~~~~~~~~.
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GA-aºrsº-
FOR ROASTING, the cook must order a fire according to what she is to
dress. If any thing little or thin, then a brisk little fire, that it may be done
quick and nice. If a very large joint, be sure that a good fire is laid to cake:
let it be clear at the bottom, and when the meat is half doné, move the drip-
ping-pan and spit a little from the fire, and stir it up.–The spit ought to oe
kept very clean, and ought to be rubbed with nothing but sand and water.—
Wipe it with a dry cloth. Oil, brick-dust, &c. will spoil the meat.
T0 ROAST PORK.-When you roast a loin, take a sharp penknife and cut
the skin across, to make the crackling eat the better. Roast a leg of pork thus:
take a knife and score it; stuff the knuckle part with sage and onion, chopped
fine with pepper and salt; or cut a hole under the twist, and put the sage, &c.
there, and skewer it up. Roast it crisp. Make apple sauce, and send up in
aboat; then have a little drawngravy to put in the dish. This is called amock
goose. The spring, or hand of pork, if young, roasted like a pig, eats very
well, otherwise it is better boiled. The spare-rib should be basted with a bit
of butter, a little flour, and and some sageshredsmall: never make any sauce
to it but apple. The best way to dress pork griskins is toroast them, baste
them with a little butter and sage, and pepper and salt.—Pork must his well
done. To every pound allow a quarter of an hour: for example, a joint of
12 pounds weight will require three hours, and so on. If it be a thin piece of
that weight, two hours will roast it.
TO ROAST WEAL-Be careful to roast veal of a fine brown colour; if a.
large joint, have a good fire; if small, a little brisk fire. If a fillet or loin, be
sure to paper the fat, that you lose as little of that as possible: lay it at some
distance from the fire, till it is soaked, then lay it near the fire. When you lay
it down, baste it well with good butter; and when it is near done, baste it
again, and drudge it with a little flour. The breast must be roasted with the
caul on till it is done enough; skewer the sweet bread on the back side of the
breast. When it is nigh done, take off the caul, baste it, and drudge it with
a little flour. Veal takes much about the same time inroasting as pork.
TO ROAST BEEF-Paper the top, and baste it well, while roasting, with its
own dripping, and throw a handful of salt on it. When you see the smoke
draw to the fire, it is near enough; take off the paper, basteit well, and drudge
it with a little four to make a fine froth, Never salt roast meat before you lay
it to the fire, for it draws out the gravy. . If you would keep it a few days be.
fore you dress it, dry it with a cloth, and hang it where the air will come to it.
When you take up the meat, garnish the dish with horse-radish.
T0 ROAST APIG-Spit a pig, and lay it to the fire, which must be a very
good one at each end, or hang a flat iron in the middle of the grate. Before
you lay the pig down, take a little sage shred small, a piece of butter as big as
a wallnut, and pepper and salt, put them in the pig, and sewit up with a coarse
thread; flour it well over, and keep flouring till the eyes drop out, or you find
the crackling hard. Be sure to save all the gravy that comes out of it, by set-
ting basins or pans under the pig in the dripping pan, as soon as the gravy be-
gins to run. When the pig is done enough, stir the fire up; take a coarse cloth
with about a quarter of a pound of butter in it, and rub the pig over till the
crackling is crisp, then take it up. Lay it in a dish, and with a sharp knife cut
off the head, then cut the pig in two, before you draw out the spit. Cut the
ears off the head, and lay them at each end; cut the under jaw in two, and
lay the parts on each side: melt some good butter, take the gravy you saved,
and put in it, boilit, pouritin the dish with the brains bruised fine, and the sage
mixed together, and then send it to the table.—If just killed, a pig will re-
quire an hour to roast; if killed the day before, an hour and a quarter. If a
very large one, an hour and a half. But the best way to judge is when the eyes
drop out, and the skin is grown very hard; thenrubit with a coarse cloth, with
a good piece of butter rolled in it, till the crackling is crisp, and of a light
brown colour.
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TO ROAST MUTTON AND LAMB-In roasting mutton, the loin, haunch,
and saddle, must be done as beef; but all other parts of mutton and lamb must
be roasted with a quick clear fire; baste it when you lay it down; and just be-
fore you take it up, drudge it with a little flour; but be sure not to use too much,
for tha', takes away all the fine taste of the meat. Some choose to skin a loin
of mutton, and roast it brown; be sure always to take the skin off a breast bf
mutton. A leg of mutton of 6 pounds will take an hour at a quickfire; if frosty
weather, an hour and a quarter - 9 pounds, an hour and a half; a leg of 12
pounds will take two hours; if frosty, two hours and a half.
TO ROAST VENISON,+Spita haunch of venison, and butterwell four sheets
of paper two of which put on the haunch; then make a paste with flour, butter,
and water, rollit out half as big as the haunch, and put it over the fat part;
then put the other two sheets of paper on, and tie them with pack thread; lay
it to a brisk fire, and baste it well all the time of roasting. If a large haunch
of 24 pounds, it will take three hours and a half, unless there is a very large
fire; then three hours will do: smaller in proportion.
TO ROAST A TONGUE OR UDDER,-Parboil it first, then roast it, stick 8
or 10 cloves about it, baste it with butter, and have gravy and sweet sauce.
An udder eats very deliciously done the same way.
TO ROAST A LEG OF PORK-Choose a small leg of fine young pork; cut
a slit in the knuckle with a sharp knife, and fill the space with sage and onion
chopped, and a little pepper and salt. When half done, score the skin in slices,
but do not cut deeper than the outer rind. Apple-sauce and potatoes should
be served to eat with it.
ROLLED NECK OF PORK.-Bone it; put a forcemeat of chopped sage, a
very few crumbs of bread, salt, pepper, and two or three berries of alspice,
over the inside ; thenroll the meat as tight as you can, and roast it slowly, and
at a good distance at first,
SPARE-RIB,--Should be basted with a very little butter and a little flour l
and then sprinkled with a little dried sage crumbled. Apple-sauce and pota-
toes for roasted pork.
BEEF A-LA-MODE,-Choose a piece of thick flank of a fine heifer or ox,
cut into long slices some fat bacon, but quite free from yellow ; let each bit
be near an inch thick; dip them into vinegar, and then into a seasoning ready
prepared, of salt, black pepper, alspice, and a clove, all in a fine powder, with
parsley, chives, thyme, savory, and knotted marjorum, shred as small as pos-
sible, and well mixed. With a sharpe knife make holes deep enough to let in
the larding, then rub the beef over with the seasoning, and bind it up tight
with tape. Set it in a well tinned pot over a fire or rather stove; three or four
onions must be fried brown and put to the beef, with two or three carrots, one
turnip, a head or two of celery, and a small quantity of water, let it simmer
gently ten or twelve hours, or till extremely tender, turning the meat twice.
ROLLED BEEF THAT EQUALS HARE,-Take the inside of a large sirloin,
soak it in a glass of vinegar mixed, for forty-eight hours; have ready a very
fine stuffing, and bind it up tight. Roastit on a hanging spit, and baste it with
a glass of port wine, the same quantity of vinegar, and a tea-spoonful of pound-
ed alspice. Iarding improves the look and flavour : serve with rich gravy
in the dish; currant-jelly and melted butter in tureens.
LEG OF WEAL-Let the fillet be?cut large or small, as best suits the Illinºl-
ber of your company: Take out the bone, fill the space with fine stuffing,
and let it be skewered quiteround; and send the large side uppermost. When
half roasted, if not before, put a paper over the fat; and take care to allow a
sufficient time, and put it a good distance from the fire, as the meat is very
solid; serve with melted butter poured over it. You may pot some if it.
STEWED BEEF-STEAKS,-Beat them with a little rolling pin, flour and
season, then fry with sliced onion of a fine hght brown, Hay the steaks into a
stew-pan, and pour as much boiling water over them as will scrye for sauce;
stew them very gently half an hour, and add a spoonful of catsup, or walnut
liquor, before your serve.
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T0 BOIL A HAM,-Put a ham in the copper whilst the water is cold ; be
careful that it boils slowly. A ham of 20 pounds takes four hours and a half,
larger and smaller in proportion. Keep the copper well skimmed. A green
ham wants no soaking; but an old one must be soaked sixteen hours, in a
large tub of soft water.
TO STEW A RUMP OF BEEF-Wash it, season it high with pepper, cay-
enne, salt, alspice, 3 cloves, and a blade of mace, all infine powder. Bind it up
tight, and lay it into a pot that will just hold it. Fry 3 large onions sliced with
three carrots, two turnips, a shallot, four cloves, a blade of mace, and some
celery. Cover the meat with good beef-broth, or weak gravy. Simmer it as
gently as possible for several hours, till quite tender. Clear off the fat; and
add to the gravy half a pint of port wine, a glass of vinegar, and a large spoon-
ſul of catsup. " Simmer half an houl, and serve in a deep dish. Half a pint of
table-beer may be added. The herbs to be used should be burnet, tarragon,
parsley, thyme, basil, savoury, marjorum, pennyroyal, knotted-marjorum, and
some chives, if you can get them, but observe to proportion the quantitles to
the pungency of the several sorts—let there be a good handful altogether.—
Garnish with carrots, turnips or truffles and morels, or pickles of different col-
ours, cut small, and laid in little heaps separate; chopped parsley, chives, beet-
root, &c. If when done, the gravy is too much to fill the dish, take only a
part to season for serving, hut the less water the better: and to increase the
richness, add a few beef bones snd shanks of mutton in stewing. A spoon-
ful brtwo of made mustard is a great improvement to the gravy.
TO STEW TONGUE.-Salt a tongue with saltpetre and common salt for a
week, turning it every day. Boil it tender enough to peel; when done stew
it in a moderately strong gravy; season with soy, mushroom catsup, cayenne,
pounded cloves, and salt if necessary. Serve with truffles, morels and mush-
rooms. In booth this receipt and the next, the roots must be taken off the
tongues before salting, but some fat left.
AN EXCELLENT WAY OF DOING TONGUES TO EAT COLD,-Season with *
common salt and saltpetre, brown sugar, a little bay-salt, pepper, cloves, mace,
and alspice, in fine powder for a fortnight; then take away the pickle, put the
tongue in a small pan, lay some butter on it; cover it with brown crust, and
bake slowly till so tender that a straw would go through it. The thin part of
tongues, when hung up to dry, grates like hung beef, and also makes a fine
addition to the flavour of omlets
TRIPE,-May-be served in a tureen, stewed with milk and onion till tender.
Melted butter for sauce. Or fry it in small bits dipped in batter. Or stew the
thin part, cut into bits, in gravy; thicken with flour and butter, and add a lit-
tle catsup. Or fricassee it with white sauce. “
SOUSED TRIPE,-Boil the tripe, but not quite tender; then put it into salt
and water, which must be changed every day till it is all used. When you
dress the tripe, dip it into batter of flour and eggs, and fry it to a good brown. .
TO POT BEEF, Take two pounds of lean beef, rub it with saltpetre, and
let it lie one night; then salt with common salt, and cover it with water for
days in a small pan. Dry it with a cloth, and season with black-pepper; lay
it into as small a pan as will hold it, cover it with coarse paste, and bake it five
hours in a very cool ovem. Put no liquor in. When cold, pick out the strings,
and fat: beat the meat very fine with a quarter of a pound of good but-
ter, just warm; but not oiled, and as much of the gravy as will make it into a
paste; put into very small pots, and cover them with melted butter,
T0 POT WEAl-Cold fillet makes the finest potted veal; or you may doit
as follows: , Season a large slice of the filletshefore it is dressed, with some
mace, pepper-corns, and two or three cloves, lay it close into a potting-pan
that will but just hold it; fill it up with water, and bake it three hours; i.
pound it quite small in a mortar, and add salt to taste; put a little gravy that
was baked to 1t in pounding, if to be eaten soon, otherwise, only a little but-
ſ ter just melted. When done, cover it cºver with butter.
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T0 BAKE A PIG.-Lay it in a dish, flour it all over well, and rub it over
with butter, butter the dish you lay it in, and put it in the oven. When it is
done, draw it out to the oven's mouth and rub it over with a buttery cloth; then
put it in the oven again till it is dry. Now take it out and lay it in a dish, cut
it up, take a little veal gravy; and having taken off the fat in the dish it was
baked in, there will be some good gravy at the bottom; put that to it with a
little piece of butter rolled in flour; boil it up, and put it in the dish with the
brains and sage in the belly. Some like a pig brought whole to table, then you
are only to put what sauce you like in the dish.
T0 BROIL CHOPS AND RUMP STEAKS,-Have a very clear brisk fire,
and let the gridiron be very clean; put it on the fire, and take a chafing-dish,
with a few hot coals out of the fire. Put the dish on it which is to lay the steaks
on ; then take steaks half an inch thick, put a little pepper and salt on them,
lay them on the gridiron, and (if you like it) take a shalot or two, or a good
onion, and having it cut fine, put it in a dish. Do not turn the steak till the
one side is done; then when you turn the other side there will soon be a fine
gravy lie on the top of the steak, which you must be careful not to lose.—
When the steaks are done enough, take them carefully off into the dish, that
none of the gravy be lost : have ready a hot dish and cover, and carry them
hot to table. Chops may be done the same way. If you have pickles or
horse-radish with steaks, never garnish the dish, because the garnish will be:
dry and the steaks or chops cold; lay those things on little plates, and carry
to table. The great nicety is to have them hot and full of gravy. As to
mutton and pork steaks, you must keep them turning quick on the gridiron,
and have the dish ready over a chafing-dish of hot coals and carry them to ta-
ble covered hot. When you broilfowls or pigeons, always take care that the
"fire is clear; and never baste any thing on the gridiron, for it only makes it
smoked and burnt
BLADE-BONE OF PORK.-Is taken from the bacon-hog; the less meat left
on it, in moderation, the better. It is to be broiled; and when just done,
pepper and salt it. Put to it a piece of butter, and a tea-spoonful of mustard;
and serve it covered, quickly.
TO KEEP MEAT HOT, Set the dish over a pan of boiling water; cover
the dish with a deep cover so as not to touch the meat, and throw a cloth
over all. Thus you may keep meat hot a long time, and it is better than over-
roasting and spoiling it. The steam of the water keeps it hot, and does not
draw the gravy out ; whereas if you set a dish of meat any time over a chaf-
ing-dish of coals, it will dry up all the gravy, and spoil the meat.
DIRECTIONS FOR BOILING, For all sorts of boiled meats, allow a quar-
ter of an hour to every pound: be sure that the pot is very clean, and skimit
well, for every thing will have a scum rise; and if it boils down, it makes the
meat black. All sorts of fresh meat are to be put in when the water boils, but
salt meat when the water is cold.
T0 BOIL PICKLED PORK-Be sure you put it in when the water boils.-
If a middling piece an hour will boil it; if a very large piece, an hour and a
half, or two hours. If you boil it too long, it will go to jelly.
T0 BOIL ALEG OF PORK.-Salt it eight or ten days: when it is to be dress-
ed weigh it; let it lie half an hour in-cold water, to make it white ; allow a
quarter of an hour for every pound, and half an hour over from the time it holls
up; skim it as soon as it boils, and frequently after. Allow water enough.-
Save some of it to make peas-soup. Some boil it in a very nice cloth, flour-
ed; which gives a very delicate look. It should be small and of a fine grain.
Serve peas-pudding and turnips with it.
ROUND OF BEEF, -Should be carefully salted, and wet with the pickle for
eight or ten days. The bone should be cut out first, and the beef skewered
and tied up to make it quite round. It may be stuffed with parsley, iſ appro-
ved; in which case the holes to admit the parsley must be made with a sharp
pointed knife, and the parsley coarseiy cut, and stuffed in tight. As soon as
it boils it should be skimmed, and afterwards kept boiling very gently.
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TO BOIL A TONGUE,-Put a tongue, if soft, in a pot over night, and do
not let it boil till about three hours before dinner, then boil till dinner time;
iſ fresh out of the pickle, two hours and a half, and put it in when the water
bolls.
NECK OF WEAL-Cut off the scrag to boil, and cover it with onion-sauce.
It should be boiled in milk and water. Parsley and butter may be served with
it, instead of onion-sauce. Or it may be stewed with whole rice, smallonions,
and pepper-corns, with a very little water. Or boiled and eaten with bacon
and greens. The best end may be either roasted, broiled as steaks, or made
into D16S.
º: FEET OR COW-HEELS.-May be dressed in various ways, and are very
nutritious in all. Coil them, and serve them in a napkin, with melted but—
ter, mustard, and a large spoonful of vinegar, Or boil them very tender, and
serve them as a brown fricassee: the liquor will do to make jelly sweet or re-
lishing, and likewise to give richness to soups or gravy. Orcut them into four
parts, dip them into an egg; flour and fry them; and fry onions, (if you -
like them) to serveround. Sauce as above. Or bake them as for mock-turtle,
M00K TURTLE,--Bespeak a calf's head with the skin on, cut it inhalf, and
clean it well: then half boil it, take all the meat off in square bits, break the
bones of the head, and boil them in some veal and beef broth to add to the
richness. Fry some shallot in butter, and dredge in flour enough to thicken
the gravy; stir this into the browning, and give it one or two boils; skim it
carefully, and then put in the head; put in also a pint of Maderia wine, and
simmer till the meat is quite tender. About ten minutes before you serve, put
in some basil tarragon, chives ſparsley, cayenne pepper, and salt, to your taste;
also two spoonfuls of mushroom-catsup, and one of soy. Squeeze the juice
of a lemon into the tureen, and pour the soup upon it. Forcemeat-balls and
small eggs. <!
TO BOIL CALF'S HEAD,-Clean it very nicely, and soak it in water, till it.
looks very white ; take out the tongue to salt, and the brains to make a
little dish. Boil the head extremely tender; then strew it over with crumbs
and chopped parsley, and brown them; or if liked better, leave one side plain.
Bacon and greens are to be served to eat with it. The brains must be boiled;
and then mixed with melted butter, scalded sage chopped; pepper, and salt.
If any of the head is left, it may be hashed next day, and a few slices of ba-
con just warmed and put round. Cold calf's head eats well if grilled.
TO HASH CALF'S HEAD,-When half boiled cut off the meat in slices,
half an inch thick, and two or three inches long : brown some butter, flour,
and sliced onion, and throw in the slices with some good gravy, truffles, and
morels; give it one boil, and skim it well, and set it in amoderate heat to sim
mer.till very tender. Season with pepper, salt and cayenne, at first; and ten
minutes before serving, throw in some shred parsley, and a very small bit of
tarragon and knotted-marjorum cut as fine as possible ; just before you serve,
add the squeeze of a lemon. Forcemeat-balls, and bits of baconrolled round.
CALF'S HEAD FRICASSEED,-Clean and half boil ahead; cut the meat into
small bits, and put it into a tosser, with a little gravy made of the bones, some
of the water it was boiled in, a bunch of sweet herbs, an onion and a blade of
mace. If you have any young cockrels, use the coxcombs; but first boil
them tu’lder, and blanch them; or a sweet-bread will do as well. Season
the gravy with a little pepper, nutmeg, and salt, rub down some flour and
butter, and give all a boil together; then take out the herbs and onion, and add
a little cup of cream, but do not boil it in. Serve with small bits of bacon
rolled rºund, and balls.
FRICASSEE OF COLD ROAST BEEF-Cut the beef into very thin slices,
shred a hand-ful of parsley very small, cut an onion into quarters, and put all
together into a stew-pan, with a piece of butter and some strong broth; sea-
son with salt and pepper, and simmer very gently a quarter of an hour; then
mix into it the yolks of two eggs, a glass of port wine, and a spoonful of vin-
egar; stir it quick, rub the dish with shallot, and turn the fricassee into it. ,
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} CAPONS.–If young, his spurs are short, and legs smooth: if a true capon,
POULTRY AND GAME,-Poultry should be very carefully picked, every
plug removed, and the hair nicely singed—be careful in drawing poultry,
not to break the gall bag, for no washing will take off the bitter where it has
touched. In dressing wildfowl, be careful to keep a clear brisk fire. Let
them be done of a fine yellow-brown, but leave the gravy in: the fine flavour
is lost if done too much. Tame fowls require more roasting, and are longer
in heating through than others. All sorts should be continually basted, that
they may be served with a froth and appear of a fine colour. A large fowl
will take three quarters of an hour; a middling one half an hour, and a very
small one or a chicken, twenty minutes. The fire must be very quick and
clear before any fowls are put down. A capon will take from half an hour to
thirty-five minutes, a goose an hour, wild ducks a quarter of an hour, phea-
sants twenty minutes, a small turkey stuffed, an hour and a quarter, turkey-
poults, twenty minutes, grouse, a quarter of an hour, quails, ten minutes, and
patridges from twenty to twenty five minutes. Pigs and geese require a
brisk fire, and quick turning.
} TO CHOOSE COMMON FOWLS.–If young, the rooster's spurs are short
and dubbed: take particular notice that they are not pared or scraped; if old,
they will have an open vent; if young, a close hard vent. And so of a hen,
if old, her legs and comb are rough; if young, smooth.
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a fat vein will be seen on the side of his breast, the comb will be pale, and
the belly andrump will be thick: if new, the capon will have a hard close vent;
if stale, a loose open vent.
GEESE,-If the bill be yellow, and she has but a few hairs she is young :
but if full of hairs, and the bill and foot red, she is old; if new, limber-footed;
if stale, dry-footed. And so of a wild bran-goose.
TURKEYS.–If the cock be young, his legs will be black and smooth, and
his spurs short : if stale, his eyes will be sunk in his head, and the feet dry;
if new, the eyes lively, and the feet pliable. Observe the same by the hens;
and moreover, if the hen be with egg, she will have a soft open vent; if not,
a lard close vent. Turkey-poults are known in the same way, their age can-
not deceive you.
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WILD AND TAME DUCKS.–When fat, are hard and thick on the belly; if
not, thin and lean ; if new, limber-footed; if stale, dry footed. A true wild
duck has a red foot, smaller than the tame one. sº
! PHEASANTS,--The cock, when young, has dubbed spurs; when old, sharp
! small spurs: if new a fat vent, if stale an open flabby one. The hen, if
young, has smooth legs, and her flesh is of a curious grain; iſ with egg, she
will have a soft open vent; if not, a close one. For newness or staleness,
the same as the cock. y º
HARES AND RABBITS,-Hare will be white and stiff, if new and clean-
killed: if stale, the flesh is black in most parts, and the body limber : if the
cleft ig her lips spread much, and her claws wide and ragged, she is old; on -
the contrary, young: if young, the ears will tear like brown paper; if old,
they will be dry and tough. To know a true leverit, feel on the fore-leg, near
the foot, and if there is a small bone or knob, it is right: if not, it is a hare;
for the rest, observe as in a hare, Arabbit, if stale, will be limber and slimy; (
if new, white and stiff; if old, her claws are long and rough, the wool mot-
tled with grey hairs ; if young, the claws and wool are smooth. |
PARTRIDGES.-The bill white, and legs blue, show age; for, if young,
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the bill is black, and the legs yellow; if new, there is a fast vent; if stale, a
! gºes and open one. If the crops be full, and they have fed on green wheat,
they may taint there ; for this, smell the mouth. * {
W00DCOCKS AND SNIPES,--The woodcock, if fat, is thick and hard; if
new, limber-footed; when stale, dry-footed; or if their throats are muddy
and moorish, they are not good. A snipe, if fat, has a fat vein on the side,
under the wing, and in the vent feels thick. For the rest, the same as
the woodcock. §
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T0 ROAST GEESE AND DUCKS.–Take sage, wash and pick it, and an
ion; chop them fine, with pepper and salt, and put them in the belly; let
the goose be clean picked, and wiped dry with a cloth, inside and out; put
it down to the fire, and roast it brown. Serve it in a dish with brown gravy,
apple-sauce in a boat, and some gravy in another. Ducks are dressed in the
same way. For wild ducks, teal, widgeons, and other wild fowl, use only
pepper and salt, with gravy in the dish. r
0 ROAST A TURKEY, -Loosen the skin of the breast, and fill it with
force-meat, made as follows: take a quarter of a pound of beef suet, crumbs
of bread, a little lemon-peel, an anchovy, some nutmeg, pepper, parsley, and
thyme, chop and beat them all well together, mix them with the yolk of an egg,
and stuff up the breast. Roast the turkey of a fine brown, and baste it well,
bc..sure to pin white paper on the breast till it is near done. You must have
good gravy in the dish, and bread sauce made thus : take a good piece of
crumb, put in a pint of water, with a blade or two of mace, two or three cloves,
and some whole pepper. Boil it up five or six times, then with a spoon
take out the spice, and pour off the water; then beat up the bread with a
gºod piece of butter and a little salt. Put the sauce into boats, and garnish
with lemon. Another sauce is to take half a pint of oysters, strain the liquor,
and put the oysters with the liquor in a saucepan, with a blade or two of
mace, let them just lump, pour in a glass of white wine, let it boil once, and
thicken it with a piece of butter rolled in flour. Serve this up by itself,
with good gravy in the dish, for every body does not like oyster-sauce.—
This makes a nice side dish for supper, or a corner dish for dinner. If you
chafe it in a dish, add half a pint of gravy to it, and boil it up together.
TO ROAST FOWLS.-The fire must be quick and clear, for if smoky and
bad, this, or any other poultry or game, will not eat near as sweet nor look
as well. Baste frequently with butter. sº.
TO ROAST PARTRIDGES,-Let them be nicely roasted; baste with a lit-
tle butter; drudge with flour; sprinkle a little salt on, and froth them nice-
ly up. Have good gravy in a dish, with bread sauce in a boat, made thus:
take a handful or two of crumbs of bread, put in a pint of milk, or more, a
small onion, a little white pepper, a little salt, and a bit of butter, boil it all
up; then take the onion out, and beat it well with a spoon. Take sauce in
a boat, made thus: chop four shallots fine, a gill of good gravy, a spoonful of
vinegar, a little pepper and salt; poil them one minute, then put it in a boat.
TO ROAST SNPES OR WOODCOCKS.-Spit them on a small bird-spit, flour
and baste with a piece of butter, have ready a slice of"bread toasted brown,
lay it in a dish, and set it under the snipes for the trail to drop on ; when they
are done, take them up, and lay them on a toast; have ready, for two snipes,
a quarter of a pint of good gravy and butter: pour it in a dish and set it over
a chaffing dish for two or three minutes. Garnish with lemon. 4.
DUCKWITH GREEN PEAS,-Put a deep stewpan over the fire, with a
piece of fresh butter; singe the duck; flour it, turn it in the pan for two or
three minutes, and pour out the fat, but let it remain in the pan: put to it a
pint of good gravy, a pint of peas, two lettuces cut small, a bundle of sweet
herbs, and a little pepper and salt, then cover them close, and let them stew
for half an hour. Now and then give the pan a shake; when they are done,
grate in a little nutmeg, and a little beaten mace, and thicken it either with
a piece of butter rolled in flour, or the yolk of an egg beat up with two or
three spoonsful of cream ; shake it altogether for three or four minutes, take
out the sweet herbs, lay the duck in a dish, and pour the sauce over it.
Garnish with mint-chopped fine.
CHICKENS WITH TONGUES,-Take six small chickens, boiled very white,
six hogs' tongues, boiled and peeled, a cauliflower boiled in milk and water,
whole, and a good deal of spinach boiled green; then lay the cauliflower in
the middle, the chickens close around, the tongues around them with the
roots outward, and the spinach in little heaps between the tongues, Garnish
with little pieces of bacon toasted, and lay a piece on cach tongue.
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TO STEWATURKEY BROWN,+Take a turkey after it is well picked and
wn, fill the skin of the breast with force-meat, and put an anchovy, a
shalot, and thyme in the belly; lard the breast with bacon; then put a piece
of butter in the stewpan, flour the turkey, and fry it a fine brown; then tske
it out, and put it in a deep stewpan, or a little pot that will just hold it, and
put in as much gravy as will barely cover it, also a glass of white wine, some
whole pepper, mace, two or three cloves, and a little bundle of sweet herbs.
Cover it close, and stew it for an hour, then take up the turkey, and keep it
hot, covered by the fire. Boil the sauce to about a pint, strain it off, add
the yolks of two eggs, and a piece of butter rolled in flour; stir it till it is
thick, then lay the turkey in the dish, and pour the sauce over it.
) TO BOiL A DUCK OR A RABBIT, Boil a duck or a rabbit in a good deal
of water; be sure to skim the water for their will always rise a scum, which,
if it boils down will discolour, the fowls. They will take about half an .
hour boiling. For sauce, onions must be peeled, and thrown in water as
you peel them, then cut them in thin slices, boil them in milk and water, and
skim the liquor. Half an hour will boil them. Throw them in a clean
sieve to drain, chop them small, and put them in a saucepan, shake in a lit-
tle flour, put in two or three spoonsful of cream, a good piece of butter, stew
all together over the fire fill they are thick and fine, lay the duck or rabbit in
the dish, and pour the sauce all over. If a rabbit, cut off the head; cut it
in two, and lay it on each side the dish. For a duck make the following
)
sauce : take a large onion, cut it small, half a handful of parsley clean wash-
ed and picked, chop it small, a lettuce cut small, a quarter of a pint of good
gravy, a piece of butter rolled in a little flour, add a little juice of lemon, pep-
per and salt : stew all together for half an hour, then add two spoonsful of
red wine. Lay the duck in the dish, and pour the sauce over it.
} TO BOIL PIGEONS.–Boil them by themselves for fifteen minutes, and
then boil a handsome square piece of bacon, and lay it in the middle : stew
spinach to lay round, and lay the pigeons on the spinach. Garnish with pars-
ley laid in a plate before the fire to crisp. Or, lay one pigeon in the middle,
and the rest round, and the spinach between each pigeon, and a slice of
bacon on each pigeon. Garnish with slices of bacon, snd melted butter in a cup.
TO BROHL CHICKENS,-Slit them down the back and season with pepper
and salt, lay them on a very clear fire; and at a distance. Let the inside lay
| next the fire till it is above half done: thº turn it, and take great care the
fleshy side does not burn, and let them be of a fine brown colour, . Let the
sauce be good gravy, with mushrooms, and garnish with lemons and the liv-
ers broiled, the gizzards cut, slashed, and broiled with pepper and salt.
STEWED GIBLETS.–Let them be scalded and picked, cut the pinions,
| head, neck, and legs in two, and the gizzards in four pieces; wash them—
3 put them in a stewpan, with three pounds of scrag veal, and cover them with
water. Let them boil up; take off the scum ; add three onions, two turnips,
one carrot, a little thyme and parsley, and stew them till tender ; strain them
through a sieve, wash the giblets with warm water out of the herbs, &c.
take a piece of butter as big as a large walnut, put in a stewpan, melt it,
and put in a large spoonful of flour, stir it till it is smooth; then put in
the broth and giblets, stew them for a quarter of an hour, season with salt;
3 and just before you serve them up, chop a handful of green parsley, and put
it in ; give them a boil up, and serve them in a tureen or soup dish. Three
pair will make a handsome tureen full.
TO STEW PIGEONS.–Season with pepper and salt, a few cloves, mace
and sweet herbs ; wrap this seasoning up in a piece of butter, and put it in
their bellies; then tie up the neck and vent, and half roast them; put
them in a stewpan with a quart of good gravy, a little white wine, a few
fish for half an hour in a little water, with the addition of some butter
browned. Season with white pepper, a spoonful of catsup, salt, and mace,
a spoonful of lemoriuice, and a little sº-cd lemon peel. Add flour and
fresh butter for thicking it.
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T0 CHOOSE FISH,-STREAKED BASS,-A fine, firm and well flavoured
fish should be chosen by the redness of the gills and a full bright eye; if
the eyes are sunken and the gills pale, they have been too long out of the
water; their fineness depends on their being cooked immediately after they
are kllled.
SALMON.—If new, the flesh is of a fine red, (the gills particularly,) the
scales bright, and the whole fish stiff. When just killed, there is a whiteness
between the flakes which gives a great firmness; by keeping, this melts
down, and the fish is more rich
COD,-The gills should be very red, the fish should be very thick at the
neck, the flesh white and firm, and the eyes fresh. When flabby they are
not good.
SHAD,-If good, they are very white and thick, their gills red and the
eyes bright; the whole fish must be stiff and firm. Season, April and May,
MACKEREL-Choose as whitings. Their soason is May, June, and July.
They are so tender a fish that they carry and keep worse than any other.
TROUT, They are a fine-flavoured fresh-water fish, and should be killed
and dressed as soon as caught. When they are to be bought, examine
whether the gills are red and nard to open, the eyes bright, and the body
stiff. The-season is July, August, and September.
EELS,--There is a greater difference in the goodness of eels than of any
other fish. The true silver-eel (so called from the bright colour of the
belly,) is caught in all our rivers; those taken in great floods are generally
good, but in ponds they have generally a strong rank flavour. Except the
middle of summer, they are always in season. t
FLOUNDERS.—They should be thick, firm, and have their eyes bright.
They very soon become flabby and bad.
LOBSTERS.-If they have not been long taken, the claws will have a
strong motion when you put your finger on the eyes and press them. The
heaviest are the best. The cock-lobster is known by the narrow back part
of his tail; and the uppermost fins within are stiff and hard; but those of
the hen are soft, and the tail broader. The male, though generally smaller,
has the highest flavour, the flesh is firmer, and the colour when boiled is a
deeper red.
CRABS,--The heaviest are best, and those of a middling size are sweet-
est. If light they are watery, when in perfection the joints of the legs are
stiff, and the body has a very agreeable smell. The eyes look dead and
loose when stale.
T0 DRESS FISH,-In frying fish, always observe to dry it well in a clean
cloth. Beat up the yolks of two or three eggs, according to the quantity
of fish. Take a small pastry-brush, and put the egg on; shake crumbs of
bread and flour (mixed) over the fish, and fry it, Let the stew-pan be
clean, put in as much beef-dripping, and hog's lard, as will almost cover it,
and be sure it boils before you put it in. Fry quick, and let it be of a fine
light brown. Have the fish-slice ready, and if there is occasion turn it:
when it is done, take it up, and lay a coarse cloth on a dish, on yhich lay
the fish, to drain all the grease from it. If you fry parsley, do it quickly,
and take great care to whip it out of the pan as soon as it is crisp, or it will
lose its fine colour. The dripping must be nice and clean. Some like fish.
in batter: for this, beat an egg fine, and dip the fish in, just as you are go-
ing to put it in the pan. As good a batter as any, is a little ale and flour
beaten up, just as you are ready for it, and dip the fish before frying. With
all boiled fish, you should put a good deal of salt and horse-radish in the
water, except mackerel, with which put salt and mint, parsley and fennel,
which chop to put in the butter; some like scalded gooseberries with them.
Be sure to boil the fish well; but take great care they do not break.
BOILED EELS,--The small ones are best—do them in a small quantity of
water, with a good deal of parsley, which should be served up with them
and the liquor. Serve chopped parsley and butter for sauce. *
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: TU DRESS HALIBUT-Having cut the Halibut in thin slices, fry them
in butter, afterwards boil the bones of the fish with four onions, some ce-
lery and thyme, for half an hour, in a little water. Strain it, and stew the
fish for half an hour in a little water, with the addition of some butter
drowned. Season with pepper, a spoonful catsup, salt, and mace, a spoon-
ful of lemon juice, a little shred lemon peel. Add flour and fresh butter
for thickening it.
COD,--Some people boil the Cod whole, but a large head and shoulders
contain all the fish that is proper to help, the thinner parts being overdone
and tasteless before the thick are ready. The lower half, if sprinkled and
hung up, will be in high perfection in one or two days. Or it may be made
salter, and served with egg-sauce, potatoes, and parsnips.
T0 DRESS SALT COD, -Soak and clean the piece you mean to dress
then lay it all night in water, with a glass of vinegar. Boil it enough, then
break it into flakes on the dish, pour over it parsnips boiled, beaten in a
mortar, and then boil up with cream and a large piece of butter rubbed with
a bit of flour. It may be served as above with egg-sauce instead of the
parsnip, and the root sent up whole; or the fish may be boiled and sent up
without flaking, and sauces as above. t
TO FRY TROUT.-Scale, gut and well wash; then dry them, and lay
them separately on a board before the fire, after dusting some flour over
them. Fry them of a fine color with fresh dripping; serve with crimp
parsley and plain butter. Perch may be done the same way. }
FRIED EELS,--If small, they should be curled round and fried, being first
dipped into eggs and crumbs of bread. r
FLOUNDERS.—Let them be rubbed with salt inside and out, and lie two
hours to give them some firmness. Dip them into egg, cover with crumbs,
and fry them.
MACKEREL-Boil, and serve with butter and fennel. ... To broil them,
split, and sprinkle with herbs, pepper, and salt; or stuff with the same,.
crumbs and chopped fennel.
T5 POT LOBSTERS-Half-boil them, pick out the meat, cut it into small
basin, season with mace, white pepper, nutmeg, and salt, press close in a pot,
cover with butter; bake half an hour; put the spawn in. When cold,
take the lobster out, and put it in the pots with a little of the butter. Beat
the other bütter in a mortar, with some of the spawn; then mix that color- ?
ed butter with as much as will be sufficient to cover the pots, and strain "...”
Cayenne may be added if approved.
T0 FEED DYSTERS,--Put them into water, and wash them with a biron y
besom till quite clean ; then lay thern bottom downwards into a pan, sprin-
kle with flour or oat-meal and salt, and cover with water. Do the same
every day and they will fatten. The water should be pretty salt. {
T0 STEW 0YSTERS,-Open and then separate the iiquor from, then wash
them from the grit; strain the liquor, and put with the oysters a bit of
mace, lemon peel, and a few white peppers. Simmer them gently, and
ut some cream, and a little flour and butter. Serve with gravy. |
BOILED OYSTERS.-Let the shell be nicely cleaned, and serve in them
to eat with cold butter. %
TD SCALL0P,0YSTERS,-Put them with crumbs of bread, pepper, salt, 3.
nutmeg, and a bit of butter, into scallop-shells or saucers, and bake before
the fire in a Dutch oven. }
FRIED GYSTERS, TO GARNISH BOILED FISH,-Make a batter of flour,”;
milk, and eggs, season, it a very little, dip the oysters into it, and fry them
a fine yellow brown. A little nutmeg should be put in the seasoning, and
a few crumbs of bread into the flour.
OYSTER L0AVES,--Open them, and save the liquor, wash them in it;
strain it through a siever and put a little of it into a tosser, with a bit of (
butter and flour, white pepper, a scrape of nutmeg, and a little cream, stew :
them and cut in dice, put into rolls'sold for the purpose.
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WHEN sauces are finished with eggs, uss only the yolks, and mix them
first with but a spoonful or two of the sauce; mix them off the fire. Set
on the pan again for two or three moments, but do not let it boil after the
eggs are in.
MUSHR00M SAUCE.-Put into a sauce-pan a quarter of a pound of butter
sprinkled with flour, three or four onions, and a carrot cut small, a little
parsley, and a dozen mushrooms. Set it over the fire until the butter is
melted, then add three table-spoonfuls of flour stirred into a pint of cream
or rich milk, with salt, pepper, and nutmeg to your taste. Stir it till it boils;
then reduce the fire, and let the bechamel stew gently for three-quarters of
an hour. When it is done, strain it, and then stir in the yolks of three eggs.
DRAWN BUTTER.—Put into a small pan a table-spoonful of flour and a
tumbler of water, with salt to your taste, and a little pepper. Stir it till it
boils. Then withdraw it from the fire, and add two ounces of butter and a
few drops of cold water, with a little lemon-juice, or vinegar. Set it on
the stove, or near the fire, and keep it warm until it is wanted. You may
thicken it while boiling with mushrooms, cut small ; or after it is done with
hard eggs chopped fine, pickled cucumbers chopped, or capers.
MELTED BUTTER.—Put into a sauce-pan a quarter of a pound of butter.
When quite melted over the fire, throw in a large spoonful of flour, and add
a half pint of boiling water, and salt to your taste. Boil it a few minutes,
and then put in a tea-spoonful of cold water. If intended as sauce for a pud-
ding, stir in at the last a glass of white wine, and half a grated nutmeg.
COLD SAUCE FOR FISH,-Cut small, and pound in a mortar, equal pro-
ortions of parsley, chervil, tarragon, chives and burnet, with two yolks of
j eggs. Pass these ingredients through a cullender, and then mix
them on a plate with four table-spoonfuls of sweet oil, two of vinegar, and
two of mustard. Use a wooden spoon.
SAUCE FOR WEGETABLES,-Take the yolks of three hard-boiled eggs;
mash them on a plate with the back of a wooden spoon, and mix them with
three table-spoonfuls of vinegar, a shalot or small onion minced fine, and a
little salt and cayenne pepper. Add three table-spoonfuls of olive oil, and
mix the whole well.
ANCHOWY SAUCE, FOR FISH,-Cut the flesh of three anchovies into small
shreds, and steep them in vinegar for half an hour or more. Then mince
tlielm time, and throw them into a sauce-pan with a little butter rolled in
flour. Add pepper and mustard to your taste. Pour in sufficient vinegar
to cover it, and let it boil gently for quarter of an hour. Strain it, and
squeeze in a little lemon-juice before you serve it up.
TOMATO SAUCE,--Bake ten tomatos, with pepper and salt, till they be-
come like a marmelade. Then add a little flour or grated bread crumbs, and a
little broth or hot water. Stew it gently ten minutes, and before you send
it to the table add two ounces of butter aud let it melt in the sauce.
CUCUMBER SAUCE,-Put into a sauce-pan a piece of butter rolled in
flour, some salt, pepper, and one or two pickled- cucumbers minced fine.
Moisten it with boiling water. I.et it stew gently a few minutes, and serve
16 up.
BREAD SAUCE,--Take four ounces of grated stale bread; pour over it
sufficient milk to cover it, and let it soak about three quarters of an hour, or
ill it becomes incorporated with the milk. Then add a dozeh corns of
lack pepper, a little salt, and a piece of butter the size of a walnut. Pour
on a little more milk, and give ſt a boil. Serve it up in a sauce-boat, and eat
it with roast wildfowl, or roast pig. Instead of the pepper, you may boil in
it a handful of dried currants, well picked, washed, and floured.
L0BSTER SAUCE,--The lobster béing boiled, extract the meat from the
shell, and beat it in a mortar. Rub it through a cullender or sieve, and put
it into a sauce-pan with a spoonful of velouté (or velvet essence) if you have
d one of broth. Mix it, well, and add a piece of butter, some salt, and
e.pepper. Stewºit ten minutes, and serve it up, with boiled fresh fish.
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TAKE care that the pots, saucepans and covers, are clean, and well tin- ;
ned. If you have time to stew softly, the soup will have a finer flavor, ?
and the meat will be tenderer. But, when you make soups or broths for :
present use, if it is to be done softly, do not put more water than you in- ;
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tend to have soup or broth; and if you have the convenience of an earthen
pan or pipkin, set it on wood embers till it boils, then skim it, and put in
the seasoning; cover close and set it on embers, so that it may do softly
for some time, and the meat and broths will be delicious. In all broths and
soups, one article ought not to taste more than another; but the taste of
all be equal. Be sure that allt he greens and herbs which are used be :
well cleaned, washed and picked.
The best soup is made of the lean of fine fresh beef. The proportion is :
four pounds of meat to a gallon of water. It should boil at least six hours.
Mutton soup may be made in the same manner.
| Put the meat into cold water, with a little salt; set it over a good fire;
let it boil slowly but constantly, and skim it well. When no more fat :
rises to the top, put in what quantity you please of carrots, turnips, leeks,
celery, and parsley, all cut into small pieces; add if you choose, a latirel-
leaf, or two or three peach-leaves, a few cloves, and a large burnt onion to
heighten the color of the soup. Grate a large red carrot, and strew it over
the top. Then continue to let it boil, gently but steadily, till dinner time. }
Have ready in the tureen some toasted bread; cut into small squares; :
pour the soup over the bread, passing it through a sieve so as to strain it :
thoroughly. Some, however, prefer serving it up with all the vegetables in it.
The soup will be improved by boiling in it the remains of a piece of cold :
roast beef. Soups made of veal, chickens, &c, are only fit for invalids. !
After you have strained out the vegetables, you may put into the soup :
some vermicelli (allowing two ounces to each quart), and then boil it ten :
minutes longer.
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STRONG BROTH FDR SOUP AND GRAVY-Boil a shin of beef, a knuckle
of veal, and a scrag of mutton ; in five gallons of water; and season with
six large onions, four leeks, four heads of celery, two carrots, two turnips,
a bundle of sweet herbs, six cloves, a dozen corns of allspice, and salt;
skim it, and let it stew gently for hours; strain it off, and put it by for use.
When you want a very strong, gravy, take a slice of bacon, lay it in a stew-
pan; also a pound of beef, cut thin, laid on the bacon; slice in a piece of
carrot, an onion sliced, a crust of bread, a few sweet herbs, a little mace,
cloves, nutmeg, whole pepper, and an anchovy ; cover and set it on a slow
| fire five or six minutes, and pour in a quart of the above gravy; cover close,
and let it boil till half is wasted. This will be a rich high brown sauce for
fish, fowl or ragout.
PEASE SOUP,-Take four pounds of lean beef, cut it in small pieces, and
a pound of lean bacon, or pickled pork, set it on the fire with two gallons
of water, let it boil, and skim it well. Then put in six onions, two turnips,
one carrot, and four heads of º cut small, twelve corns of allspice, and
put in a quart of split pease, boil it genuſy for three hours, strain them
through a sieve, and rub the pease well through. Now put the soup in a
clean pot, and put in dried mint rubbed to powder; cut the white of four
heads of celery, and two furnips in slices, and boil them in a quart of water
for fifteen minutes; strain them off, and put them in the soup; then take a
dozen of small rashers of bacon fried, and put them in the soup, and seasons
with pepper and salt. Boil the whole for fifteen minutes, then put it in a
tureen, with slices of bread fried crisp. The liquor of the boiled leg of pork
makes excellent pease soup. {
BEEF BROTH,--Take a leg of beef, crack the bone in two or three parts,
wash it clean, put it in a pot with a gallon of water, skim it, put in two or
three blades of mace, a bundle of parsley, and a crust of bread, boil it till
the beef is tender, and likewise the sinews. Toast bread, and cut it in
slices, put it in a tureen; lay in the meat, and pour on the soup. {
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SCOTCH BROTH...-Chop a leg of beef in pieces, and boil it in three gal-
lons of water, with a piece of carrot and a crust of bread, till it is half boiled
away. Then strain it off, and put it in the pot again with half a pound of
barley, four heads of celery, cut small, a large onion, a bundle of sweet
herbs and a little parsley chopped small. Boil the whole for an hour. Then
take a large fowl, clean picked and washed, and put it in the pot; boil it till
the broth is good, season it with salt, and send it to the table with the fowl
in the middle. This broth is very good without the fowl. Take out the
onion and sweet herbs before you send it to the table. Some make this
broth with sheep's head instead of a leg of beef, and it is very good; but
ou must chop the head to pieces.
MUTTON BROTH,-Cut a neck of mutton of six pounds in two, boil the
scrag in a gallon of water, skim it, put in a bundle of sweet herbs, an
onion, and a crust of bread. Let it boil an hour, then put in the other part
of the mutton, a turnip or two, a few chives chopped fine, and a little
parsley chopped small. Put these in a quarter of an hour before the broth
is done. Season it with salt, or put in a quarter of a pound of barley or
rice at first. Some like it thickened with oatmeal, and others with bread,
others season with mace, instead of sweet herbs and onion.
MUTTON OR WEAL GRAVY-Cut and hack veal well, set it on the fire
with water, sweet herbs, mace, and pepper. Let it boil till it is as good as
required, then strain it off.
STRONG FISH GRAVY,-Take two or three eels, or any other fish, cut
them in little pieces, put them in a saucepan. Cover them with water, a
little crust of bread toasted brown, a blade or two of mace, and some
whole pepper, a few sweet herbs, and a little bit of lemon peel. Letit boil till
it is rich and good, then have ready a piece of butter, according to the gravy:
if a pint, as big as a walnut. Melt it in the saucepan, shaka in a little
flour, and toss it about til, it is brown, and strain in the gravy. Let it boil
a few minutes.
GRAVY FOR FOWLS,--Take a pound of lean beef, cut it well, flour it, put
a piece of butter as big as a hen's egg in a stewpan; when melted, put in the
beef, fry it on all sides a little brown, then pour in three pints of boiling
water, a bundle of sweet herbs, three Elades of mace, four cloves, twelve
pepper corns, a bit of carrot, and a piece of crust toasted brown. Then cover
close, and let it boil till there is about a pint or less; season with salt, and
strain it off.
TO CLARIFY GRAVIES,--Having strained your gravy through a sieve,
beat slightly the whites of three eggs, and stir them into it. Place it again on
the fire, and stir it till it comes to a boil; then take it from the fire, and put it
away to settle. Strain it then through a napkin, and you will have a transpa-
rent jelly excellent for making fine sauces.
LOBSTER SOUP,-Having boiled a large lobster, extract all the meat from
the shell. Fry in butter some thin slices of bread, put them into a marble
mortar, one at a time, alternately with some of the meat of the lobster, and
pound the whole to a paste till it is all done. Then melt some butter in a
stewpan, and put in the mixed bread and lobster. Add a quart of boiling
milk, with salt, mace, and nutmeg to your taste. Let the whole stew
gently for half an hour
OYSTER SOUP,-Take two quarts of oysters; drain them, and cut out the
Hard part. Have ready a dozen eggs, boiled hārd; cut them in pieces, and
pound them in a mortar alternately with the oysters. Boil the liquor of the
oysters with a head of celery cut small, two grated nutmegs, a tea spoonful of
mace, and a tea-spoonful of cloves, with two tea spoonfuls of salt, and a
tea spoonful of whole pepper. When the liquor has boiled, stir in the
pounded eggs and oysters, a little at # time. Give it one more boil and
then serve it up.
MUTTON 0R WEAL GRAVY. —Cut and hack veal, set it on the fire with
water, sweet herbs, mace and pepper. Boil till it is as required—strain it off.
*
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; , OBSERVATIONS ON DRESSING VEGETABLES-Vegetables should be care-
3 fully cleaned from insects and nicely washed. Boil them in plenty of water,
# and drain them the moment they are done enough. If overboiled, they lose
3 their beauty and crispness. Bad cooks sometimes dress them with meat;
3 which is wrong, except carrots with boiling beef.
; TD BOIL WEGETABLES GREEN,+Be sure the water boils when you put
3 them in. Make them boil very fast. , Do not cover, but wash them; and if
; the water has not slackened, you may be sure they are done when they begin
} to sink, Then take them out immediately, or the color will change. Hard
§ water, spoils the color of such vegetables as should be green. . To boil them
3 green in hard water, put a tea-spoonful of salt of wormwood into the water
* when it boils, before the vegetables are put in.
: BOILED PEAS—Should not be overdong, nor in much water. Chop some
§ scalded mint to garnish them, and stir a piece of butter in with them.
| TO STEW GREEN PEAS,-Put a quart of peas, a lettuce and an onion
both sliced, a bit of butter, pepper, and no more water than hangs round the
3 lettuce from washing. Stew them two hours very gently. When to be ser-
3 ved, beat up an egg, and stir it into them : or a bit of flour and butter. Some
§ think a tea-spoonful of white powdered sugar is an improvement. Gravy
may be added; but then there will be less of the flavor of the peas. Chop
§ a bit of mint, and stew in them.
| TO STEW CUCUMBERS.–Slice them thick, or halve and divide them into
two lengths; stew some salt and pepper, and sliced onions; add a little broth,
# or a bit of butter. Simmer very slowly; and before serving, if no butter was
$ in before, put some, and a little flour; or if there was butter in, only a little
§ flour; unless it wants richness,
§ TO STEW ONIONS.–Peel six large onions; fry gently to a fine brown,
but do not blacken them; then put them into a small stew-pan, with a little
weak gravy, pepper, and salt; cover and stew two hours gently. They
! should be lightly floured at first. *
T0 DRESS BEANS,-Boil tender, with a bunch of parsley, which must ho
chopped to serve with them. Bacon or pickled pork must be served to eat
with, but not boiled with them.
TO STEW RED CABBAGE.--Slice a small, or halve a largered cabbage ;
wash and put it into a sauce-pan with pepper, salt, no water but what hangs
about it, and a piece of butter. , Stew, till quite tender; and when going to
serve add two or three spoonfuls of vinegar, and give one boil over the fire.
Serve it for cold meat, or with sausages on it.
TO MASH PARSNIPS,-Boil them tender ; scrape, then mash them into
a stew-pan with a little cream, a good piece of butter, and pepper and salt.
BEET-R00TS-Make a very pleasant addition to winter salad ; of which
they may agreeably form a full half, instead of being only used to ornament
it. . This root is cooling, and very wholesome. It is extremely good, boiled
and sliced with a small quantity of onions; or stewed with whole onions, large
or small as follows: Boil the beet tender with the skin on; slice it into a
stew-pan with a little broth, and a spoonful of vinegar; simmer till the gravy
is tinged with the color, then put it into a small dish, and make a round of
the button-onions, first boiled till tender; takeoff the skin just before serving,
and mind they be quite hot, and clear. Or roast three large onions, and peel
; off the outer skins till they look clear; and serve the beet-root stewed round
them. . If beet-root is in the least broken before dressed, it parts witn its co-
lor, and looks ill.
* TO BROIL POTATOES,-Parboil, then slice and broil them. Or parboil,
# and then set them whole on the gridiron over a very slow fire; and when
: thoroughly done, send them up with their skins on.
; T0 STEW CELERY,-Wash 6 heads ; strip off the outer leaves; cut into
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stew till tender, then add cream, flour and butter; season with pepper, salt
; and nutmeg, and simmer all together.
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Sweetmeats should be kept carefully from the air, and in a very dry
place, unless they have a very small proportion of sugar, a warm one does
not hurt, but when not properly boiled (that is long enough, but not quick,)
heat makes them ferment; and damp causes them to grow mouldy. They
should be looked at two or three times in the first two months, that they
may be gently boiled again, if not likely to keep. Jellies of fruit, made with
equal quantity of sugar, that is a pound to a pint, requires no very long
boiling. Sweetmeats keep best in drawers that are not connected with a wall.
If there be the least damp, cover them only with paper dipped in brandy, laid
quite close; putting a little fresh over in spring, to prevent insects or mould.
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green if you choose, when just ripe, top and tail them. To each pound put
three quarters of a pound of fine sugar, and half a pint of water. Boil and
clarify the sugar in the water as before directed, then add the fruit, simmer
gently till clear, then break it, and in a few minutes put the jam into small pots.
RASPBERRY JAM,-Weigh cqual quantities of fruit and sugar, put the for-
mer into a preserving-pan, boil and break it, stir constantly, and let it boil
very quickly. When most of the juice is wasted, add sugar, and simmer half
an hour. This way the jam is greatly superior in color and flavour to that
which is made by putting the sugar in at first.
TO KEEP LEMON JUICE.-Buy the fruit when cheap, keep it in a cool
place two or three days; if too unripe to squeeze readily cut the peel off
some, and roll them under your hand to make them part with the juice more
readily ; others you may leave unpared for grating, when the pulp shall be
taken out and dried. Squeeze the juice into a China basin; then strain it
through some muslin which will not permit the least pulp to pass. Have
ready half and quarter ounce phials perfectly dry, fill them with the juice so
near the top as only to admit half a tea-spoonful of sweet oil into each; or a
little more, if for larger bottles.—Cork the bottles, and settlem upright in a
cool place. When you want lemon juice open such a sized bottle as you
shall use in two or three days; wind some clean cotton round a skewer, and
dipping it in the oil will be attracted; and when all shall be removed the juice
will be as fine as when first bottled. Hang the peels up till dry; then keep
them from the dust.
TO KEEP CURRANTS,--The bottles being perfectly clean and dry, let the
currants be cut from the large stalks with the smallest bit of stalk to each, that
the fruit not being wounded, no moisture may be among them. It is neces-
sary to gather them when the weather is quite dry; and if the servant can be
trusted, it is best to cut them under the trees, and let them drop gently into
the bottles. Stop up the bottles with cork and rosin, and put them into the
trench in the garden with the neck downwards; sticks should be placed op-
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same way,
PEARS,-Pare them very thin, and simmer in a thin syrup; lot them lie a
day or two. Make the syrup richer, and simmer again, and repeat this till
they are clear, then drain and dry them in the sun or a cool oven a very little
time. They may be kept in syrup, and dricd as wanted, which makes them
more moist and rich.
GOOSEBERRY JAM FOR TARTS,-Put twelve pounds of red hairy goose-
berries, when ripe and gathered in dry weather, into a preserving-pan, with a
pint of currant juige, drawn as for jelly: let them boil pretty quick, and beat
them with the spoon, when they begin to breaky put to them six pounds of
pure white sugar, and simmer slowly to a jam. It requires long boiling or it
will not keep : but is an excellent thing for tarts or puffs. Look at it in two
or three days, and if the syrup and fruit seperate, the whole must be boiled
longer. Be careful it does not burn at the bottom,
CURRANT JAM, BLACK, RED, OR WHITE,-Let the fruit be ripe, pick
it clean, bruise it, and to every pound put three quarters of a pound of loaf-
sugar; stir it well and boil half an hour.
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WHITE GOOSEBERRY JAM,-Gather the finest white gooseberries, or
posite to where each sort of fruit begins. Cherries and damsons keep in the.
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GREEN GAGES.–Take the gages a little under ripe; prick them all over
with a small fork, and put them in cold water as you do them. Then put
them on the fire and scald them till they are soft, taking care not to let the
water boil. Let them stand in the water in which they were scalded three
days; then drain them, and put them in the preserving pan; and cover them
with hot clarified sugar. Put them on the fire; give them a gentle boil; let
them stand two days : ºn drain them ; boil the syrup till it blows, adding
3 as much clarified sºugar as may be necessary; put them on the fire; let them
be gently boiled and stand two days; then drain the syrup, put the gages in
jars, boil the syru d' ..." blows, and pour it hot upon them.
SWEETMEAT FU2 : AHTS.–Cut four pounds of ripe plums, and take out
the stones, blanch the kernels and put them to the fruit, add six pounds
of green gages, and five pounds of lump sugar. Let the whole simmer till
the fruit be a clear jam. Remember, it must not boil, and it must be well
skimmed. When done, pour it into small pots.
G00SEBERRIES.–Pick full grown, but not ripe gooseberries, strip them,
and put them into wide-mouthed bottles: cork them gently with new
soft corks, and put them in an oven, from which the bread has been drawn,
and let them stand till quarter shrunk, then take them out, and beat the
corks in tight, cut them off level with the bottle, and rosin them down close.
Set them in a dry place to keep.
CHERRIES,-Take as much clarified sugar as will cover the cherries to
be preserved; boil till it blows, then put in the cherries, let them boil brisk-
ly two minutes, take the skum off them, let them stand till the next day, and
drain them. Boil the syrup till it blows; then put in the cherries, and as
soon as they boil, take them off. When cold put them into jars,
DAMSONS.-Boil three pounds of sugar with six pounds of damsons, over
a slow fire, till the juice adheres to the fruit. Pour it into small jars, and
when cold, cover with paper and leather.
TU CANDY ANY SORT OF FRUIT-When finished in the syrup, put a
layer into a new sieve, and dip it suddenly into hot water, to take off the
syrup that hangs about it ; put it on a napkin before the fire to drain, and
then do some more in a sieve. Have ready sifted double refined sugar,
which sift over the fruit on all sides till quite white. Set it on the shallow
end of sieves in a lightly warm oven, and turn it two or three times. It
must not be cold till dry. Watch it carefully, and it will be beautiful.
PEACHES IN BRANDY,-Wipe, weigh, and pick the fruit, and have ready
a quarter of the weight of fine sugar in fine powder. Put the fruit into a
pot that shuts very close; throw the sugar over it, and then cover the fruit
with brandy. Between the top and the cover of the pot, put a peice of
double cap-paper. Set the pot into a saucepan of water till the brandy be
as hot as you can possibly bear to put your finger in, but it must not boil.
Put the fruit into a jar, and pour the brandy on it. When cold, put a blad-
der over, and tie it down tight.
TO PRESERVE STRAWBERRIES WHOLE,-Take equal weights of the
fruit and double-refined sugar: lay the former in a large dish, and sprinkle
half the sugar in fine powder over; give a gentle shake to the dish, that the
sugar may touch the under sides of the fruit. Next day make a thin syrup
with remainder of the sugar, and, instead of water, allow one pint of red
currant juice to every pound of strawberries; in this, simmer them until
sufficiently jellied. Choose the largest scarlets, or others, when not dead ripe.
In either of the above ways, they eat well served in thin cream, in glasses.
TO PRESERVE STRAWBERRIES IN WINE,--Put a quantity of the finest
argestrawberries into a large gooseberry bottle, and strew in three large
spoonfuls of fine sugar; fill up with Madeira wine, or fine sherry. agº
DAMSONS FOR WINTER PIES,-Put them in small stone jars, or wide-
mouthed bottles; set them up to their necks in a boiler of cold water; and
| lighting a fire under, scald them. Next day, when perfectly cold, fill up with
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OBSERVATIONS ON MAKING PUDDINGS AND PANCAKES.–The outside :
of a boiled pudding often tastes disagreeably; which arises by the cloth not
being nicely washed, and kept in a dry place. It should be dipped in boiling
water, squeezed dry, and floured when to be used.—If bread, it should be
tied loose; if batter, tight over.—The water should boil quick when the pud-
ding is put in; and it should be moved about for a minute, lest the ingre-
dients should not mix,--Batter pudding should be strained through a coarse
sieve, when all is mixed; in others, the eggs separately.—The pans and
basins must be always buttered.—A pan of cold water should be ready, and
the pudding dipped in as soon as it comes out of the pot, and then it will
not adhere to the cloth.-Wery good puddings may be made without eggs,
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instead of eggs; or snow is an excellent substitute for eggs, either in pud-
dings or pancakes. Two large spoonfuls will supply the place of one egg,
and the article it is used in will be equally good.—The yolks and whites
beaten long and separately, make the article they are put into much lighter.
| SAGO PUDDING—Boiſ a pint and a half of new milk, with four spoonfuls
º to taste; then mix four eggs, put a paste round the dish, and bake
slowly.
BREAD AND BUTTER PUDDING,-Slice bread spread with butter, and
lay it in a dish with currants between each layer; add sliced citron, orange,
or lemon; if to be very nice. Pour over an unboiled custard of milk, two
or three eggs, a few pimentos, and a very little ratafia, two hours at least,
before it is to be baked ; and lard it over to soak the bread. A paste round
BAKED APPLE PUDDING, Pare and quarter four large apples; boil them
tender with the rind of a lemon, in so little water that, when done, none
may remain ; beat them quite fine in a mortar; add the crumb of a small
roll, four ounces of butter, melted; the yolks of five and whites of three eggs,
juice of half a lemon, and sugar to taste; beat all together, and lay it in a
dish with paste to turn out. (
PUDDINGS IN HASTE,-Shred suet, and put, with grated bread, a few
currants, the yolks of four eggs and the whites of two, some grated lemon-
peel and ginger. Mix, and make into little balls about the size and shape of
an egg, with a little flour. Have ready a skillet of boiling water, and throw
them in. Twenty minutes will boil them; but they will rise to the top
when done. Pudding-sauce. .
HUNTER'S PUDDING, Mix a pound of suet, ditto flour, ditto currants,
ditto raisins, stoned and a little cut, the rind of half a lemon shred as fine as
possible, six Jamaica peppers in fine powder, four eggs, a glass of brandy, a
! little salt, and as little milk as will make it of a proper consistence; boil it in
a floured cloth, or melon mould, eight or nine-hours. Serve with sweet
sauce. Add sometimes a spoonful of peach-water, for change of flavour. :
This pudding will keep after it is boiled, six months, if kept tied up in the
same cloth, and hung up, folded in a sheet of cap paper to preserve it from :
dust, being first cold. When to be used, it must boil a full hour.” !
PLUM PUDDING-The same proportions of flour and suet, and half the
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quantity of fruit, with spice, lemon, a glass of wine or not, and one egg, and
milk, will make an excellent pudding, if long boiled.
RICH PUFF PASTE,-Puffs may be made of any sort of fruit, but it
should be prepared first with sugar. Weigh an equal quantity of butter
! with as much fine flour as you judge necessary; mix a little of the former
with the latter, and wet it with as little water as will make it into a stiff paste.
Roll it out, and put all the butter over it in slices, turn in the ends, and roll
it thin: do this twice, and touch it no more than can be avoided. The butter
may be added at twice, and to those who are not accustomed to make paste, ;
it may be better to do so. A quicker oven than for short crust is required. 3
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| POTATO PASTE.-Pound boiled potatoes very fine, and add, while warm,
a sufficiency of butter to make the mash hold together, or you may mix
with it an egg; then before it gets cold, flour the board pretty well to pre-
vent it from sticking, and roll it to the thickness wanted. If it is become
quite cold before it is put on the dish, it will be apt to crack. -
APPLE PIE-Pare and core the fruit, having wiped the outside; which
with the cores, boil with a little water till-it taste well: strain and put a lit-
tle sugar, and a bit of bruised cinnamon, and simmer again. In the mean time
place the apples in a dish, a paste being put round the edge; when one lay-
er is in, sprinkle half the sugar, and shred the lemon-peel, and squeeze
some juice, or a glass of cider. If the apples have lost their spirit, put in
the rest of the apples, sugar, and the liquor that you have boiled. Cover
with paste. You may add some butter when cut, if eaten hot; or put
quince-marmalade; orange-paste, or cloves, to flavour.
CHERRY PIE,-Should have a mixture of other fruit; currants or raspber-
ries, or both.
MINCE PIE,--Of scraped beef free from the skin and strings, weigh 2 lb,
4 lb of suet, picked and chopped, then add 6 lb of currants, nicely cleaned
and perfectly dry, 3 lb of chopped apples, the peel and juice of two lemons,
a pint of sweet wine, a nutmeg, a quarter of an ounce of cloves, ditto mace,
ditto pimento, in finest powder: press the whole into a deep pan when well
mixed; and keep it covered in a cool dry place.—Half the quantity is
enough, unless for a very large family.
PRUNE TART-Give prunes a scald, take out the stones and break them;
put the kernels into a little cranberry-juice, with the prunes and sugar, sim-
mer: and when cold make a tart of the sweetmeat.
ORANGETART-Squeeze, pulp, and boil two oranges tender, weigh them,
and double of sugar; beat both together to a paste, and add the juice and
pulp of the fruit, and the size of a walnut of fresh butter, and beat all to-
gether. Choose a very shallow dish, line it with a light puff crust, and lay
the paste of orange in it. You may ice it.
SWEET PATTIES.–Chop the meat of a boiled calf's foot, of which you use
the liquor for jelly, two apples, one ounce of orange and lemon-peel can
died, and some fresh peel and juice; mix with them half a nutmeg grated,
the yolk of an egg, a spoonful of brandy, and four ounces of currants wash-
ed and dried. Bake in small pattypans. *
APPLE PUFFS,-Pare the fruit, and either stew them in a stone jar on a
hot hearth, or bake them. When cold, mix the pulp of the apple with su-
gar and lemon-peel, shred fine, taking as little of the applejuice as you."
can. Bake them in a thin paste, in a quick oven; a quarter of an hour will
do them, if small. Orange or quince marmalade is a great improvement.
Cinnamon pounded, or orange-flower water, in change.
RICH CUSTARDS,-Boil a pint of milk with lemon-peel and cinnamon—
mix a pint of cream, and the yolks of five eggs well beaten; when the milk
tastes of the seasoning, sweeten it enough for the whole; pour it into the
cream, stirring it well; then give the custard a simmer till of a proper thick-
ness. Do not let it boil; stir the whole time one way; season as above.
If to be extremely rich, put no milk, but a quart of cream to the egg.
BAKED CUSTARD,-Boil one pint of cream, half a pint of milk, with mace,
cinnamon, and lemon-peel, a little of each. When cold, mix the yolks of
three eggs; sweeten, and make your cups or paste nearly full. Bake them
ten minutes.
CHEESE-CAKES.-Strain the whey from the curd of two quarts of milk;
when rather dry, crumble it through a coarse sieve, and mix with six ounces
of fresh butter, one ounce of pounded blanched almonds, a little orangeflower
water, half a glass of raisin-wine, a grated biscuit, four ounces of currants,
some nutmeg and cinnamon in fine powder, and beat all the above with three
eggs, and half a pint of cream, till quite light, then fill the pattypans three
parts full.

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CANDIED PEPPERMINT, Boil three pounds of sugar in a pint of water, till
3 you perceive your sugar candy round the side, then take your pan off the fire,
; and drop sixteen drops of the oil of peppermint therein, then pour it out into
| little round hoops made of tin; or butter a large piece of paper, and lay it on
your stove with a square frame on your paper; and pour your sugar on the
paper; and it will become all over beautifully spotted, and you may, with a
knife, cut it into what size or shape you please.
; CANDIED LEMON, -Boil three pounds of loaf sugar in a pint of water, till
candied; then drop sixteen drops of essence of lemons therein, stir it well,
and then pour it out immediately. You may make it up in the same way as
the candied peppermint
candied, then grate some ginger into-1t, stir it well, and then pour it out im-
mediately. Make it up as before directed. *
CANDIED LOAF SUGAR,-Boil three pounds of loaf sugar in one pint of
water, till candied; pour it out on some pieces of paper, which have been pre-
viously rubbed with butter, and it will be very clear. You may either use
oil of peppermint, or essence of lemons.
HOAR-HOUND CAKE..—Boil three pounds of raw sugar in one pint of wa-
ter, till candied; then rub a little dried hoar-hound into the pan while boiling.
Pour it on buttered paper as before.
QUINCE CREAM.—Take quinces when they are full ripe, cut them into
$ quarters, scald them till they are soft, pare them, and mash the clear part of
% them and the pulp, and put it through a sieve ; take an equal weight of quince
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and double refined sugar beaten and siſted, and the whites of eggs, beat till
$ it is as white as snow, then put it into dishes. You may do apple cream the
§ same way.
& CURRANT JELLY.—Strip the fruit, and in a stone jar stew them in a sauce-
§ pan of water, or by boiling it on the hot hearth; strain off the liquor, and to
; every pint weigh a pound of loaf sugar, put the latter in large lumps into it in
a large stone or china vessel, till nearly dissolved; then put it into a preserv-
ing pan; simmer and skim it as necessary. When it will jelly on a plate,
put it in small jars or glasses.
COMMON BARLEY SUGAR.—Boil three pounds of sugar in three tea-
cupsful of water, over a slow fire, for half an hour. Dissolve a little gum
in hot water; and put it into clear; keep skimming while any scum rises;
when enough, it will snap like glass; cut it into long sticks.
PEPPERMINT CORDIAL-Take sixty drops of the oil of peppermint, a
little loaf sugar, and a glass of brandy, put all together into a marble mortar,
and work them well; then add eight quarts of water, and put more brandy
{ and sugar till it becomes a pleasant cordial. Observe the oil of peppermint
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wholesome cordial.
SNOW CREAM.–To a quart of cream addihe whites of 3 eggs well beaten, ;
a little sweet wine, and sugar to taste; whip it to a froth, and serve in a dish.
CAKE TRIFLE.—Bake a rice-cake in a mould ; when cold, cut it round a
little way from the edge with a sharpe knife, observing not to perforate the
high whipped mixture.
CALF'S F00T JELLY.-Boil two calves feet in a gallon of water till it
comes down to a quart; strain it, let it stand till cold, skim off the fat, and
take the jelly up clean. If there is any settling in the bottom, leave it; put
the jelly in a saucepan, with a pint of wine, half a pound of loaf sugar, and the
juice of four lemons. Now beat up six or eight whites of eggs with a whisk,
then put them in a saucepan, and stir all together till it boils a few minutes.
Have ready a large flannel bag, and pour it in. It will run through quick,
; bottom ; put in a rich custard, and some raspberry jam, and then put on a
the lemon peels cut as thin as possible, let the jelly run into that bason, and
the peels will both give it a fine amber color and also a flavor. |
§ will not mix with water, without some kind of spirits. This is a pleasant and {
CANDIED G|NGER.—Boil three pounds of raw sugar, in a pint of water, till
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OBSERVATIONS ON MAKING AND BAKING CAKES.–Eggs should be
very long beaten, whites and yolks apart, and always strained. Sugar
should be rubbed to a powder on a clean board, and sifted through a very
fine hair or lawn sieve. Lemon-peel should be pared very thin, and with a
little sugar beaten in a marble mortar, to a paste, and then mixed with a little
wine, or cream, so as to divide easily among the other ingredients. Whether ;
black or white plum-cakes, they require less butter and eggs for having yeast,
and eat equally light and rich. If the leaven be only of flour, milk and water, ;
and yeast, it becomes more tough, and is less easily divided, than iſ the but-
ter be first put with those ingredients, and the dough afterwards set to rise
by the fire. The heat of the oven is of great importance for cakes, especial-
1y if they are large. If not pretty quick, the batter willfiot rise. Should you
fear its catching by being too quick, put some paper over the cake to prevent
its being burnt. If not long enough lighted to have a body of heat, or it is
become slack, the cake will be heavy. To know when it is soaked, take a
broad-bladed knife that is very bright, plunge it into the centre, and draw it
instantly out; if the least stickiness adhere, put the cake immediately in, and
shut up the oven. &
ICEIN GFOR CAKES,-For a large one, beat and sift eight ounces of fine
sugar, put into a mortar with four spoonfuls of rosewater, and the whites of
two eggs beaten and strained, whisk it well, and when the cake is almost :
cold, dip a feather in the iceing, and cover the cake well; set it in the oven to
harden, but do not let it stay to discolour. Set the cake in a dry place.
A COMMON CAKE,--Mix three quarters of a pound of flour with half a
pound of butter, four ounces of sugar, four eggs, half an ounce of caraways,
and a glass of Malaga wine. Beat it well, and bake in a quick oven.
PLUM CAKES,--Mix a quarter of a peck of fine flour, with a pound of dry
and siſted loaf sugar, three pounds of currants, half a pound of raisins stoned
and choped, a quarter of an ounce of mace and cloves, a grated nutmeg, the
peel of a lemon cut as fine as possible, and half a pound of almonds blan-
ched and beaten. Melt two pounds of butter in a pint and a quarter of cream,
but not hot ; put to it a pint of sweet wine, a glass of brandy, the whites and
yolks of twelve eggs beaten apart, and half a pint of good yeast. Strain this
liquid by degrees into the dry ingredients, beating them together a full hour,
then butter the hoop, or pan, and bake it, as you put the batter into the
hoop or pan throw in plenty of citron, lemon, and orange-candy.
POUND CAKE,-Beat a pound of butter to a cream, and mix with it the
whites and yolks of eight eggs beaten apart. Have ready warm by the fire,
a pound of flour, and the same of sifted sugar, mix them and a few cloves, a
little nutmeg and cinnamon, in fine powder together: then by degrees work
the dry angredients into the butter and eggs When well beaten, add a glass
of wine and some caraways. It must he beaten a full hour. Butter a pan,
and bake it a full hour in a quick oven.
A SEED CAKE,--Mix a quarter of a peck of flour with half a pound of su-
gar, a quarter of an ounce of alspice, and a little ginger; melt three quarters
of a pound of butter, with half a pint of milk: when warm, put to it a quarter
of a pint of yeast, and work up to a good döugh. Let it stand before the fire
a few minutes before it goes to the oven ; add seeds, or currants, and bake
an hour and a half.
RICE CAKE,-Mix ten ounces of ground rice, three ounces of flour, eight
ounces of pounded sugar; then sift by degrees into eight yolks and six whites
of eggs, and the peel of a lemon shred so fine that it is quite mashed; mix
the whole well in a tin stew-pan over a very slow fire with a whisk, then put
it immediately into the oven in the same, and bake forty minutes.
SPONGE CAKE,-Weigh ten eggs, and their weight in very fine sugar, and
that of six in flour; beat the yolks with the flour; and the whites alone, to
a very stiff froth; then by degrees mix the whites and the flour with the other
ingredients, and beat them well half an hour. Bake in a quick oven *
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ABERNETHY?S PILLS.
Calomel, 1 scruple.
Sulphuret of antimony, 1 »
KGum guaiacum, 93.
Castile soap, to form twenty pills.
AGUE DROPS.
Arsenic, 1 grain.
Water, 1 ounce. .
Dose, one teaspoonful night and
morning.
gººmºsºmº
ANIMAL FOOD.
To preserve the meat; and cut
it into slices of from four to eight
ounces each, then immerse them
for five minutes in a vessel of boil-
ing water, and dry them on net-
work, at a regular temperature of
from 120° to 125° Fahr. Next
evaporate the soup formed by wash-
ing the meat, to the consistence of
a thick warnish, adding a little spice
to flavor it; into this fluid immerse
the perfectly dry pieces of flesh,
and again expose them to the prop-
er drying temperature. Repeat the
# operation of dipping and drying a
second, and even a third tine.
For use, the meat must be cook-
ed in the usual way for boiling, &c.
In this manner, meat may be pre-
served without salt, for fifteen to
twenty months.
*
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ASIATIC DENTRIFICE.
3 Armenian bole, 3 parts.
Prepared chalk, 2 as
Ochre, 1 *
Pumice stone, I - 2,
Reduce to fine powder and sift
through lawn. Scent with musk.
BALSAMIC VINEGAR.
Rue, sage, rosemary, lavender,
Camphor (powdered) 2 ”
Strong Vinegar, 1-2 gallon.
Steep for one week,
BAROMETER.
of a piece of cord passed round its
§: moved rapidly to and fro, in a
* ,
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eassia, and eloves, of each 1 ounce. }
A common phial; and cut off the
rign and part of the neck, by means |
Ye- w =
WALUABLE RECIPES.
sawing direction; the one end be-
ing held in the left hand and the
other fastened to any convenient
object, while the right hand holds
and moves the phial ; when heated,
dip it suddenly into cold water, and
|
:
the part will crack off; or separate
| it with a file. Then nearly fill the
i phial with clean water, place your
finger on the mouth and invert it;
} withdraw your finger and suspend
1 it in this position with a piece of
# twine. In dry weather the under
i surface of the water will be level
,with the neck of the bottle, or even
contrary, a drop will appear at the
mouth and continue until it falls,
and is then followed by another in
the same way.
T}ISCUIT JELLY.
3
White biscuit, 1 pound.
} White sugar, 35
| Water, 2 gallons.
Boil to obe-half, strain and eva-
add
Wine, 1 pint,
Cinnamon, 1-2 ounce
BITES AND STINGS.
Distilled water, 5 parts. :
Laudanum, 1 22
Distilled *ter, 15 parts.
ſ Water of ammonia, 2 s,
Chloride of lime, 1 part.
Warm water, 11 >
Put them into a bottle, cork it
close and agitate them well until
cold, then pour off the clear.
BLACK CAKE..
vor. Bake it well.
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4.
concave; in damp weather, on the ;
porate to a proper consistence, then :
Sugar, 1 pound.
Butter, 1 »
Flour, 1 *
- Ten eggs.
Brandy, I gill.
Raisins, 2 pounds.
Currants, 32
ace, nutmegs and cloves to fla-
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z- 1– *-
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CEPHALIC SNUFF.
Asarabacca leaves,
Marjoram 33
Light Scotch snuff, equal parts.
Grind them, and sift the resulting
powder.
Powdered asarum, 1 pound.
“ Scotch snuff (dry) 1 1-2 2.
Simple powder, 93
Hellebore, 4 ounces.
: Mix and sift.
: CEPHALIC PLASTER.
: Burgundy pitch, 32 parts.
Labdanum, 16 2,
Yellow resin, 4 »
; “ wax, 4 »
y Oil, 1 »
Mix with heat.
CHAMBERS'S REMEDY FOR
DRUNKENNESS.
Tartar emetic, 8 grains.
Rose water, 4 ounces.
Put a table-spoonful into the whole
quantity of liquor drunk each day
by the patient, and let him take
it as usual,
*...* Be careful not to exceed a
table-spoonful or half an ounce.
RUSPINI’S TOOTH POWDER.
ſ
k
Cuttle-fish bone, 16 parts.
! Cream of tartar, 4 »,
} Prepared chalk, 4 »
Roach alum, 3 *
Orris powder, 3 *
Oil of rodium, 10 drops.
* lavender, 10
Reduce them to a fine powder and
sift through gauze.
CHINA. TO CLEAN.
Use a little fuller’s earth and
soda, or pearlash with your water.
CHINESE POWDER.
To REMöVE SUPURFLUous HAIR,
Fresh-burnt lime, 16 ouñces.
Pearlash, 2 ”
Sulphuret of potash, 2 ,
mortar, then put it into closely-
corked phials,
*...* For use, the part must be
{
first soaked in warm water, then a
little of the powder made into a
paste must be immediately applied;
should it iritate the skin, wash it
off with hot water or vinegar.
*_
CHINESE PASTE.
Bullock’ blood, 9 parts.
Quick lime, 1
Beat to a paste.
*...* For use, beat it to a proper
consistence with water.
COLD CREAM.
Pard (prepared), 2 pounds.
Suet
35
2 3ry 55
Melt, cool a little, and then stir in
Bergamotte, 2 drachms.
Essenee of lemon, 1 , ,
Neroli, 20 drops.
, Rose water, 4 ounces.
Oil of almonds, 1 Pb.
White lard and Suet, each
Spermaeeti and white wax,
1 *
1 oz.
|Melt with as little heat as possible,
and stir in
Rose or orange flower water, 4 oz. .
º
Essence of bergamotte or
lavender, 35 drops.
COLD FEET.
“Draw off your stockings just
before undressing, and rub your
ancles and feet well with your
hand, as hard as you can bear the
pressure, for five or ten minutes,
and you will never have to com-
plain of cold feet in bed. It is hard-
ly conceivable what a pleasurable
glow this diffuses. Frequent wash-
ing of the feet, and rubbing them
thoroughly dry with a linen cloth
or flannel, is very useful.”
CORN PLASTER.
Bee’s wax, 1 pound.
Resin, 4 ounces.
Venice turpentine, 8
Sulphate of copper, 8
Arsenic, 1
Mix with heat.
*
39
53
33
2.
Yellow wax,
Burgundy pitch,
Turpentine, i. 39
Powdered verdigris, 2 ,
Mix, with heat, then spread the
composition on linen or leather,
and polish the surface.
*...* Cut it into small pieces.
1 pound.
6 ounces.
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Pearlash (dried), 1 part-
Water, 2 ”
Mix. Apply with a rag-
2.
ſº
Potash,
Salt sorrel,
Mix in fine powder.
*...* Lay a small quantity on the
corn for four or five successive
nights, binding it on with rags.
COSMETIC.
Half a pound of soft soap, melt
over a slow fire with a gill of sweet
oil, add two or three table-spoon-
fuls of fine sand, and stir the mix-
ture together until cool. The shelly
sea-sand, sifted from the shells, has
been found better than that which
has no shells.
2 parts.
1
25
This simple cosmetic has, for
several years past, been used by
§ many ladies who are remarkable
for the delicate softness and white-
ness of their hands, which they, in
a great measure, attribute to the
use of it; though they add, that
they have found common soap, used
in the ordinary way, with the ad-
dition of the above-mentioned sand
at the moment of washing, to ans-
wer the same purpose.
The cheapness of the above cos-
metic forms a strong recommenda-
tion of it.
COURT PLASTER.
Balsam of benzoin, 1 part.
Aleohol, 12 × .
Mix, then dº
Isinglass, 2 parts.
Water barley to dissolve.
Strain the two solutions separately,
then mix them. º
*...* For use, place the bottle in
warm water, and give the silk,
previously strained, ten or twelve
coats with a brush; when dry, give
it a coat of the following :
Chio turpentine, 1 part.
Tineture of benzoin, 2 2,
º
ix.
DRAM DRINKER2S BITTERS.
Cloves, 1 part.
Bruised casearilla, 2 s,
Proof spirit, 5
Neroli,
25
Water (boiling,) 30 ,
wºe,
Steep the cloves and bark in the i

water for two hours, strain and
add the spirit.
Dose; a wine-glassful four times a
day.
HDOORS. To prevent creaking of
Apply a little soap to the hinges.
2
Lard,
Soap,
Black lead, equal parts.
EAU DE COLOGNE.
Essence of bergamotte, 1 ounce.
lemon, i
rosemary, 1
Portugal, 1
1-2 ss
9 or 10 gallons.
25
32
35
.29
93
32
Alcohol,
ELECTION CAKE.
Flour, 10 pounds.
Sugar, 23
Butter, 39
Milk, 1 quart.
Eggs, 10 in number.
Yest and spice.
|EYE WATER.
Sulphate of zinc, 1 part.
Water, 59
Mix, and apply night and morning.
*...* The bowels should be kept
moderately open at the same time.
Nitrate of silver, 4 grains (or less.)
i)istilled water, 1 ounce.
Nitric acid,
1 drop.
*...* For purulent ophthalmia in
infants.
FRECKLES. TO REMOVE.
Alysson seeds, 1 part.
Honey, 32
Make into a pommade.
Bichloride of mercury, 2 parts,
Hydrochloric acid, 1.
53
Spirit of wine, 3 s,
Milk of almonds 25 s,
Rose water, 45 2.
Mix, and apply night and morning.
FRENCH POMMADE.
Pommade (any,) 8 ounces.
White wax, 39
Spermaceti, 1-2 s,
Oil of almonds, .3_3,
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GINGER BEER.
Bruised ginger,
Water, 5 gallons.
Boil for one hour, then add when
sufficiently cool,
Lump sugar,
Essenee of lemon, 1 drachm.
Yeast, 1-2 pint.
Strain, bottle, and wire down the
corks. M.
GOWLAND’S LOTION.
Blanched sweet almonds, 4 parts.
Distilled water, 32 >
Bichloride of mereury, 1 »
Alcohol, 2 s,
Attar of rose to each six-
ounce bottle, 2 drops.
Rub the almonds to a milk with the
water; strain through gauze ;
then add the other ingredients.
*...* This is a most useful lotion
skin-
HEALTH.
1. Keep the feet warm.
2. The head cool.
3. The bowels sufficiently open.
.." These rules speak volumes.
HEARTBURN. TO RELIEVE.
wº-
Solution of ammonia, 1 drachm.
Calcined magnesia, 1 2,
Cinnamon water, –2 ounces.
Common , 6 »
The dose is a tablespoonful as often
as required.
HOREHOUND CANDY.
Horehound, and boil it until the
juice is extracted, then add it to a
sufficient quantity of sugar, boil
and stir until it grows thick, then
pour it out into a paper case, lined;
with fine sugar, and cut it into
squares; dry and put it into finely-
powdered sugar. s
HUILE ANTIQUE. (Genuine)
Olive oil, 25 ounces.
Oil of vitriol, 1-2 ,
Mix and agitate until the whole is
perfectly united, let it stand for
fourteen days and pour off the
clear.
".” It will then be ready to takeſ
any perfume.
2 ounces. }
31-2 pounds
Cream of tartar, 1 1-2 ounce.
for removing eruptions from the
A
impºrº, Gingºn pop.
Cream of tartar, 1 pound.
Ginger, * 1 1-2 ounce
White sugar, 7 pounds.
Essence of legaon, 1 drachm.
Water, 6 galkons.
Yest, 1–2 pint.
TOOTHACH TINCTURE.
Kreosote, 1 part.
Spirit of wine, 10.
33
Mix, and apply by means of small
piece of lint.
LIP SALVE A. L.A. ROSE.
|- Alkanet root, 1 ounce.
Olive oil, 12 2,
Digest with a gentle heat, then add
Suet, 16 ounees.
Eard, 25
Strain, and while cooling, stir in
Rose water, 3 ounces.
Attar of roses, 3 drops.
LIP SALVE. WHITE.
Prepared suet, 1 pound.
2 99
eooking, stir in
|§
Melt, and, when
Or other seent, to taste.
LIQUEUR OR6 FAT.
Of blanched almonds half a
pound, and mash them in a mortar,
one drachm of the oil of bitter al-
monds, half a drachm of the oil of
:Seville orange-peel, one quart of
syrup, and three quarts of elean
spirits forty under proof. Kill the
oils in spirits of wine, and mix all
together.
NOYEAU.
Bitter almonds (bruised,) 4 ozs.
Cassia, and cloves (bruised,)
each 1-4 ,
Essence of orange peel, 1 drm.
; 35 Mernon , 92
Spirit, 20 gals.
Macerate, then add
Sugar, º 30 lbs.
Dissolved in Water, 5 gals.
MACASSAR OH,-
live oil, 1 pound.
Oil of origanum, 1 drachm.
rosemary, 1 scruple.
99
Rose water, 4 ounces
Oil of rhodium, 2 drops.
º Oil of eloves, 5 *
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pastE BLAcking.
Oil of vitriol, 2 parts.
Sweet oil, 1 »
Molasses, 3 s,
Ivory black, 4 »,
ELACK SILKS.
To bullock’s gall, add boiling
water sufficient to make it warm,
and with a clean sponge, rub the
silk well on both sides; squeeze it
well out, and proceed again in like
manner. Rinseit in spring water,
and change the water till perfectly |
clean, dry it in the air, and pin it
out on a table; but first dip the
sponge in glue-water, and rub it on
the wrong side; then dry it before
a fire.
BLACK WEILS.
Pass them through a warm liquor
of bullock’s gall and water; rinsei
in cold water; then talke a small
piece of glue, pour boiling water on
it, and pass the veil through it;
clap it, and frame it to dry.
BLACKMANGE. Lemon.
Isinglass, 1 part.
Water, 16
Lemon juice, 39
Lisbon wine, 35
Sugar to sweeten, and a little
grated lemon-peel to flavor. Cla-
rify with an egg.
—-r
Bi,ACKMANGE. Mrs. Hoffmans.
52
Isinglass, 1-4 pound.
Rose water, 1-2 pint.
Milk, 2 quarts.
Milk of Almonds, 1-2 pint.
Boil, and when milk warm, pour
into the moulds.
BON-BONS.
“Provide leaden moulds, which
must be of various shapes, and be
oiled with oil of sweet almonds.
Take a quantity of brown sugar
syrup in the proportion to their
size, in that state called a blow,
which may be known by dippingſ
the skimmer into the sugar, shaking
it, and blowing through the holes,
when parts of light may be seen;
add a drop of any esteemed essence.
If the bom-bons are preferred white,
when the sugar has cooled a little,
Fº
stir it round the pan till it grains,
and shines on the surface; then
pour it into a funnel and fill the
little moulds, when it will take a
proper form and harden ; as soon as
it is cold take it from the moulds;
dry it two or three days, and put it
upon paper. If the bon-bons are
required to be coloured, add the
colour just as the sugar is ready to
be taken off the fire.”
BOOTS. WATERPROOF.
Boiled oil, 16 parts.
Turpentine (spt.) 2 °
Bee’s wax, 1 22
Resin, 1 22
Turpentine (Venice) 2 °
Melt, and use hot.
PREATH. TO PURIFY.
Gum catechu, 2 ounces.
White sugar, 4 °
Orris powder, 1 °
Make into a paste with mucilage,
To Remove the Turnip or Leek
Flavor from BUTTER..
Nitre, 1 part.
Water, 20 *
Dissolve and put a little into the
milk, warm from the cow.
BUTTER. TO CLARIFY.
|Butter, melt it in a warm bath,
then let it settle, pour off the
clear, and cool as quickly as pos-
sible.
*...* Butter prepared in this way
will keep a long time good.
BUTTER. TO CURE,
Lump sugar, 5 parts.
Saltpetre, 8 22
Common salt, 32
Powder fine and sift, then use one
ounce of this mixture to every
pound of butter; "pack in wood
or vitrified jars, not glazed pans.
52
Common salt,
Sugar,
Saltpetre, 1
Mix in fine powder and use one
ounce of this composition to every
pound of butter.
*...* Butter prepared with this
mixture will keep three years.
2 parts.
1 32
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and add a drop or two of neroli.
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Rose water, 5 pounds.
35 benzoin, 4 »,
Spirits of roses, ! . .”
Rosemary water, 1 pint.
; PEARL POWDER.
Pearl or bismuth white,
French chak, equal parts.
sift through lawn.
2.
f White bismuth,
Starch powder, 1 ounce.
Orris 55
Mix, and sift them through lawn,
*.*Add a drop of attar of roses
; or neroli.
PEARL WATER.
* Castile soap, 1 pound.
Water, 1 gallon.
; Dissolve, then add
Alcohol, 1 quart.
Oil of rosemary, 2 drachms
} Oil of lavender, 2 ”
§ PERFUME BAGS.
Coriander seeds, 1 oz. in coarse
r powder.
| Orris root, 1 59
3 Cassia, + 35
* Cloves, 99
Lavender flowers, 8 ounces.
H. Rose leaves, 55
Mix, and put the powder into
small calico bags, and afterwards
cover them with silk or satin.
*
PLATE. TO CLEAN.,
:h
Cream of tartar, 1-2 ounce.
Common salt, 1-2 s,
Alum, 1-2 :
Water, 2 quarts.
I)issolve and wash the plate in the
liquor, then rub it dry.
:
# PUFF PASTE.
r Flour, 5 pounds.
$ Butter, 4 s,
Mix by rolling.
> 2.
add a thin layer of butter, double
: it and roll again, add more butter,
and repeat the process of rolling &c.
! eleven or twelve times, or more.
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TMIEk of Roses. FRENCH.
Tincture of storax, 4 ounces.
| Reduce them to fine powder, and
1 pound.
Common dough, roll it out, thenſ
cough mixture.
Syrup of squills, H ounce.
Tinettire of paregorie,1 ,
Syrup of poppies, # 2,
Dose ; one teaspoonful.
SAGO JELLY.
Sago, 1 pound.
* Water, 5 pints.
Wash the sago, then boil it with
the water until reduced to a
transparent jelly ; lastly, flavor
it to taste. *
SAUR. KRATOT.
White cabbages.”
Sliee them horizontally, and place
them in a barrel with eommon
salt, in alternate Fayers; cover
them over with salt and press
them down tight; keep them in
a cool plaee for some weeks.
**
SEEDLITZ WATER.
Soda-water bottles and fill thern
with clear water; then add, as be-
low, and cork and wire them im-
mediately.
Roehelle salts, 2 drachms.
Bicarbonate of soda, 35 grainse
Sulphuric acid, 11 drops.
SMELLING SALTS.
Subcarbonate of ammonia, 8 parts.
Put it in coarse powder into the
bottle, and pour on it
Oil of lavender,
M
1 part.
TOOTH POWDER.
Powdered cassia,
Rose pink,
Orris powder,
Burnt alum,
Powdered bark,
35 myrrh,
Prepared chalk,
Mix and sift through lawn.
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Soft soap 2 pounds.
Flowers of sulphur, 2 ,
Tobacco (powdered,) 2 ,
|Boil for half an hour in
Water, 6 gallons.
YEST. TO IMPROVE BAID.
Add a little flour and sugar, and
Het them work together for a short
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