Have half a pint of water boiling hot; roll a lump of butter the size of an egg into three teaspoonsful of flour; when you have the butter perfectly smooth remove the water from the fire, and stir your butter in till every particle is dissolved. If this is carefully done, the sauce will be perfectly smooth; then boil ten minutes.

EGG SAUCE.

Boil two or three eggs hard, cut them up fine, and put them in the drawn butter as above.

CAPER AND NASTURTIAN SAUCE.

Caper and nasturtian sauce is made in the same way, always remembering to cut the nasturtians in half: pickled cucumbers may be used in the same manner, cut up small.

OYSTER SAUCE.

Oyster sauce is made in the same manner, only putting the flour and butter into the oyster juice instead of water; either cut the oysters in half or send to table whole; season with mace and whole pepper.

ONION SAUCE.

Take small white onions; put them down to stew with a little water and salt; when nearly done, which will be in twenty minutes, drain off the water; then add milk or cream; let them simmer gently; rub a little flour and butter on a plate, and stir in.

MINT SAUCE.

Wash well a bunch of mint; chop it up fine; put it in your sauce dish with a little vinegar and sugar; to be eaten with lamb.

CELERY SAUCE.

The celery must be washed, cut up and boiled till it is tender; have some milk boiling hot, roll very smoothly a little butter and flour, stir till the butter is all melted, then put in the celery; send hot to table.

LOBSTER SAUCE.

Put on to boil a pint of water with a little mace, black peppers whole, and some mustard seed; let it boil until the water is sharp; then strain off the water and put it on to boil with salt and some butter rubbed in flour; cut up some lobster, and dress it with this sauce.

MUSHROOM SAUCE.

Pick and wash some mushrooms; cut them up in a stew pan with pepper, salt and a little water and mace; let them stew twenty or thirty minutes; rub in very little flour and butter.

WINE SAUCE.

Beat up a piece of butter, then add the yolks of three eggs, and some sugar, wine and brandy; put this on the fire, stirring it all the time; as soon as it is boiling hot, take it off: this sauce is for puddings.

ANOTHER WINE SAUCE.

The quantity of the ingredients depends on the quantity of the article you make. Have equal quantities of wine and water, and a little brandy boiling hot, into which put some butter and sugar well beaten; season with nutmeg, and as soon as boiling hot take from the fire, and send to table.

CREAM SAUCE.

Sweeten to your taste some good sweet cream; season with nutmeg or rose water; this is good sauce for apple dumplings.

PEPPER SAUCE.

Take twenty-five peppers cut very fine, one root of horse-radish grated, two tablespoonsful of salt and a tablespoonful of mustard seed, a tablespoonful of cloves, the same of allspice, a little mace; boil the spices in the vinegar, and pour over the peppers, mixing all well together; put in bottles or jars, and cork it.

CELERY VINEGAR.

Bruise a pint of celery seed; after putting it into your bottles, fill them with strong cider vinegar; set it away for a month, not forgetting to shake it every day: it will then be fit for use.

GRAVY FOR ROAST TURKEY AND CHICKENS.

Boil the liver and gizzard with a little salt; when done, chop them up fine; mix with the water they were boiled in, some of the drippings in the bottom of the oven, a very little brown flour, then add the giblets: season to your taste.

VEAL GRAVY.

Take some of the drippings in the bottom of your oven, to which add some boiling water; put it on to boil, season with pepper, salt, and a little brown sugar and flour; send hot to table.

VENISON SAUCE.

Take equal quantities of claret and currant jelly, and some brown sugar; put it down and let it stew till thick; send hot to table; this sauce is very good for venison or roast leg of mutton.

APPLE DUMPLING SAUCE ANOTHER WAY.

Beat loaf sugar and butter to a cream as light as possible, and stir slowly into it one wine glass of brandy. An excellent cold sauce for apple dumplings or fritters.

APPLE SAUCE.

Pare a quarter of a peck of ripe green pippins; cut them in quarters and core them; then put them in a pipkin or earthen pitcher, with a little water to stew slowly; shake the pipkin or pitcher frequently; do not put a spoon in; it might break them when nearly done: put in a little loaf sugar; shake them several times; when done, pour them into a dish without breaking: serve up cold or hot.

CRANBERRY SAUCE.

Wash and pick four quarts of cranberries; put them in a bell-metal kettle with one quart of water to stew slowly: when half done, add two pounds of brown sugar: every berry must be broken with a spoon before it comes off the fire: stir frequently. Another way would be to add more sugar and strain it through a fine cullender, and set it away in forms to cool: this we would call cranberry jelly.

TO STEW DRIED FRUIT.

Dried fruit should be well washed in three or four different waters, and put to soak over night in the water in which you intend stewing them; to four quarts of fruit, put water enough to cover them, so that none need be added while cooking: season and sweeten to your taste. Some persons like dried orange peel in peaches.

TO ROAST BEEF.

Scrape till clean the fat, the lean, and the bones of the beef. If any soil remain on the bones, saw it off with a beef saw. It can be more thoroughly cleaned in this way than in any other. It spoils beef to wash it. Spit it and put it in a tin kitchen before the fire, with a half pint of water in the bottom of the kitchen; do not set it close to the fire at first, but bring it gradually nearer; turn, and baste it every few minutes. It should be cooked slowly. When nearly done, season with black and cayenne pepper and salt. The habit of dredging beef with flour is a very bad one. Flour is no improvement to beef. Ten pounds of beef will roast, before a good fire, in two hours. For the gravy, pour off the grease, add a little water, pepper and salt; send to table in a gravy boat. This receipt will answer for any part of the beef that is fit to roast. Garnish with horse-radish, grated. All roasts should be well skewered to the spit.

BEEF STEAKS.

The sirloin is the best. Cut the steak half an inch thick; put it on a gridiron over clear coals; turn it very often; when half done, put it on a dish and squeeze as much of the juice out as possible; put it back; season with pepper and salt. When done, place it in the dish with the juice; add a spoonful of water, and if you prefer, a small piece of butter: send to the table immediately.

TO STEW BEEF.

Cut all the meat from cold roast beef; put the bones down with some water, pepper, salt, onions, carrots and potatoes, all cut up: a little brown stock will improve it: let it stew till all of the vegetables are done; then take out the bones, cut your meat in small pieces, rub a piece of butter in flour and stir in: put the meat in till it is hot through; then dish it.

BEEF A LA MODE.

Chop fine some parsley, thyme and onions; add some grated bread, nutmeg, cloves, pepper and salt, with the yolks of three eggs beaten; take out the bone and fill the space with these ingredients well mixed; make holes in the lean part and stuff it; bind it firmly with tape; put it into an iron pot, sufficiently large to hold it, cover it with water and let it stew slowly for three hours. Make a gravy of the liquor it was stewed in with a half pint of red wine and mushroom catsup; rub a little butter in flour, and let it simmer five minutes; then take it up.

A BRISKET OF BEEF BAKED.

Take a brisket, say ten pounds; make a dressing of ham, parsley, oysters, seasoned with pounded cloves, pepper, salt and nutmeg, and the yolk of two eggs well beaten; make holes in the beef and stuff it; put it in a pan with a little water and half a pint of wine; bake it three hours; send hot to table. Garnish with sliced lemons.

BEEF STEAK PIE.

Stew some tender pieces of beef, cut it up in small pieces, season with pepper and salt; have some good paste in a deep dish, into which put the pieces of beef with some gravy; put on a cover and bake.

TO BOIL CORN BEEF.

Wash it well, and soak it thirty or forty minutes; put it down to boil in plenty of cold water: let it boil slowly, and skim often.

A BEEF’S HEART.

Cut the heart open; let it soak in cold water for a few moments, then take out the ventricles; put it down to boil; when nearly done, take it up: make a dressing of small pieces of ham, pepper, salt, parsley, and some beef chopped fine; make incisions with a knife; stuff and bake it; pour a pint of the water in which it was boiled in the pan for gravy, and thicken it with browned flour and butter.

DIRECTIONS FOR COOKING THE DIFFERENT PARTS OF VEAL.

The fore quarter, the rack, and breast, are best boiled. The fillet or leg is very good stuffed and baked. The loin should be roasted. The knuckle is proper for soup, also the neck and shoulder.

TO ROAST A LOIN OF VEAL.

Wash it well, and put it in a tin kitchen some distance from the fire; when it is hot through, place it nearer to the fire; baste it well; when nearly done, dredge it with flour; add pepper and salt; the time it takes to cook will depend on the size of the loin; put half a pint of water in the tin kitchen when you set it to the fire; garnish the dish with sliced lemons.

VEAL CUTLETS.

Cut the cutlets half an inch thick; have some cracker rolled with pepper, salt, and nutmeg; dip your cutlets in the yolk of egg well beaten; then in grated cracker; fry in hot lard slowly till done, then take them up: make the gravy by pouring a pint of cream with some chopped parsley in the pan in which it has been cooked; season with grated nutmeg: garnish your dish with curled parsley.

BAKED FILLET OF VEAL.

Take the leg or fillet of veal; wash it well; cut off the shank and trim it, so that it will sit nicely in the pan; make a stuffing of bread crumbs, pepper, salt, parsley and nutmeg, some butter and the yolks of eggs; stuff the fillet and bake it: put a little water in the pan, and some mushroom catsup in the gravy.

TO STEW VEAL.

Cut your veal in small pieces; slice three onions; fry them in butter; then put the veal down with a little water, pepper, salt, nutmeg and parsley; rub some butter in flour; put in the gravy with lemon juice or catsup.

MOCK TURTLE OR CALF’S HEAD.

Clean the head well; let it soak for a few minutes in cold water; take out the lower jaw, the nose and the eyes: then put it down to boil; skim it well, and when the bones will fall from the meat, cut the meat in small pieces; take out carefully all the small bones; have some onions chopped fine, nutmeg, mace, cloves, pepper, salt, bread crumbs, butter and egg, all well mixed together; put these nicely arranged in a pan with some of the gravy; put egg and butter on the top; bake it twenty minutes in an oven; when done, take it up; season the gravy with red wine and mushroom catsup.

TO STEW CALF’S FEET.

Have your feet nicely cleaned and cut in two; boil them till tender; take out the large bones; put them down to stew with some of the liquor they were boiled in, pepper, salt and parsley chopped fine; rub a dessert spoonful of butter in two of flour, and stir in. Garnish your dish with curled parsley.

SWEET-BREADS.

Sweet-breads must always be parboiled. Have a dressing of bread crumbs, pepper, salt, parsley and butter; stuff the sweet breads and roast; or fry them like oysters, cutting them into small pieces.

SWEET-BREAD AND OYSTER PIE.

Stew the sweet-breads till tender; have a dish lined with a good paste; cut the sweet-bread up in small pieces; put some in the paste with some oysters, pepper, salt, butter and the yolks of eggs boiled hard and mashed fine; then another layer of sweet bread and oysters till your dish is full; put on a top paste and bake; cut a cross in the middle, and turn it back to let the steam escape: send hot to table. Have a small egg-cup in the centre of the pie, to keep the upper crust from touching the liquor.

TO ROAST A LOIN OF MUTTON.

Wash it well, and put it down in the tin kitchen, with a little water and salt in the bottom of the kitchen; baste and turn it well; a loin will cook in an hour and a half: send hot to table, to be eaten with currant jelly.

TO ROAST A LEG OF MUTTON.

Wash it well; take off the flank; make incisions an inch apart in it with a sharp knife; stuff it with some onions boiled for five minutes, and some sage leaves, both chopped fine, with black and cayenne pepper and salt, and bread crumbs; moisten the crumbs with a little melted butter; turn and baste it frequently.

TO STEW LAMB WITH PEAS.

Cut the lamb in pieces the size of a chop; put them down to stew with a little water, pepper, salt and mace; add some young peas; let this cook slowly till done: add some butter before you take it from the fire.

STEAKS OF MUTTON.

Have your slices a quarter of an inch thick; dip them in boiling lard, then into grated bread seasoned with pepper and salt, and broil on a gridiron, first rubbing off the bars with lard, that none may drip or cause a smell. These are also very good dressed like veal cutlets.

MUTTON CHOPS.

Take off some of the fat and broil quickly, turning them often; when done, season with pepper and salt, but no butter.

TO BOIL A BREAST OF MUTTON.

Crack the joints; boil slowly; put a little salt in the water; when done, dish and pour drawn butter, with parsley chopped fine over it.

TO SALT A LEG OF MUTTON.

Rub the leg well with salt; let it remain two or three days; then chip it fine, and fry in butter like chipped beef.

TO DRESS MUTTON LIKE VENISON.

Rub a leg of mutton well with allspice and black pepper pounded fine; let it remain four or five days, when it will be fit to cook: wash off the spices before you put it down to roast; put into the gravy some wine and currant jelly.

MUTTON CHOPS LIKE VENISON.

Sprinkle your chops with pepper, salt and mustard; have ready some boiling lard; put your chops in and fry a light brown; make a gravy and season it with wine and currant jelly; pour the gravy over the chops, and send hot to the table.

TO STEW MUTTON WITH MUSHROOMS.

Cut some mutton about two inches square; stew it with some mushrooms; add a little water, pepper, salt, and a small piece of butter rolled in flour; send hot to the table.

TO STEW MUTTON.

Cut up in small pieces two carrots, one turnip, four potatoes, and three tomatoes; put them down to stew with a little water, pepper and salt: when they are nearly done cut up some mutton, and add to the stew, with some fried onions; let it simmer for a few minutes: serve up hot.

TO BOIL A LEG OF MUTTON.

Scrape and wash well a leg of mutton; put it on the fire in cold water and a little salt; when done, (which will be in an hour and a half or two hours according to the size,) serve with drawn butter and capers, or pickled cucumbers cut up in small pieces.

TO STEW MUTTON LIKE VENISON.

Take some pieces of tender mutton; put it down to stew with two whole onions, some cloves, pepper and salt; when half done, add some red wine, currant jelly and mushroom catsup.

KIDNEYS.

Kidneys must be well washed; boil for ten minutes; take them from the fire; cut them up; season with pepper, salt, and dredge well with flour; have some boiling lard; put them in, stirring them often; when done, make a gravy; add some wine, and pour over the kidneys.

ROLOGEE.

Take the thin piece which comes on the leg or loin of veal; wrap up in it cloves and mace, pepper and salt; roll it up and tie it tight in a cloth; boil it well; then put it under a press; when cold, cut it in thin slices for tea.

FONDUS.

Put in a stew pan a quart of water and a piece of butter; stir in flour to make a batter; beat it well all the time it is on the fire; have some grated cheese with five eggs, beat all well; drop with a spoon on buttered tins and bake.

LIVER.

Liver should not be washed: cut in thin slices, and fried in hot lard.

TO ROAST A PIG.

Let your pig be cleaned very well; boil the liver; chop it up with onion, sage, bread crumbs, pepper, salt and parsley; moisten with a little butter; stuff the pig well with it, sew it up, spit it and put it in a tin kitchen before the fire to roast. Put some salt and water in the tin kitchen, with which baste the pig well; as soon as the skin gets hard, baste it well with lard; turn it, but do not baste it with the water again. A pig will take from two to three hours to cook; pour off the fat from the gravy; season with pepper and salt; add a little water, if necessary, and browned flour.

TO ROAST PORK.

Let the piece you intend cooking lie two hours in salt and water; then cut the skin in squares, set it before the fire with salt water and finely powdered sage in the bottom of the kitchen, baste, and turn it often.

TO FRY PIG’S FEET.

Have your feet well cleaned; let them lie over night in salt and water; then put them on to boil: when they are tender, take out the large bones; dredge them in flour seasoned with pepper and salt, and fry in hot lard. Another way to cook pig’s feet is to boil them, and dress like terrapins.

A PIG’S HEAD.

Clean the head well, cut off the ears and nose, take out the eyes; put it down to boil with the liver; when done, take it up, put the head in a dripping pan with some of the liquor; the liver chopped up fine, seasoned with onions, pepper, salt and parsley; spread some yolk of egg over the head, upon which sprinkle bread crumbs: bake half an hour; add some catsup to the gravy. Send hot to the table.

TO MAKE SCRAPPLE.

Some of the pieces that will not do for any other purpose will make scrapple. Boil them in plenty of water, season with pepper and salt, take out all the bones, and strain the liquor; put the liquor back in the pot and thicken with Indian meal; stir it till done; turn it into bowls to cool; cut in slices and fry. Send hot to the table.

TO CURE BEEF.

Rub the pieces well with saltpetre, salt, and brown sugar; let it lie two days in a tub; make a pickle and pour over it: it will be sufficiently cured in eight days. When wanted for summer use, let it remain in brine between three or four weeks; then hang it up to dry; smoke very little.

TO SOUSE PIG’S FEET.

Clean well the feet, and let them lie in salt and water over night, then boil till tender; take out the large bones, cut them down the middle; dip them in flour and fry in hot lard, or, pick out all the bones; season with pepper and salt, and if liked, some vinegar; heat them for a few moments when required.

TO CURE BEEF’S TONGUES.

Rub each tongue well with brown sugar and saltpetre; have ready an earthen crock or wooden vessel; put into it a layer of salt, then a tongue, then a layer of salt, and so on till they are all in; after they have been in three days, remove them and put the tongues which were in the bottom of the vessel on top: they will make their own pickle.

TO BOIL HAM.

If a ham is old and hard, it should soak over night; if not, wash it well, and put it down in plenty of cold water: the water should be well skimmed while boiling.

TO BOIL A STUFFED HAM.

Make incisions in the ham with a knife; have ready some mint chopped fine, with which fill them; then boil for five or six hours; trim, but do not skin it.

TO BAKE A BOILED HAM.

First, boil till done; then skin and trim it; spread the yolk of egg over, then sprinkle with finely rolled cracker, and put in the oven for a few minutes; or, you may boil, skin it, and ornament with black pepper: a ham will keep much better, and will retain the juice, if the skin is not taken off.

TO CURE HAMS AND SHOULDERS.

Cut up your hogs, take out the chine from the neck to the tail, cut the hams, shoulders, and middlings; have some finely powdered saltpetre; rub a tablespoonful in each ham for some minutes, then rub it well with salt and brown sugar; let them lie on a board some distance apart for three days, to draw off the blood; have a molasses barrel; sprinkle the bottom with salt and put in your hams with the skins down; sprinkle with salt, and so on till you have the barrel full; make a strong pickle that will bear an egg; pour over them, cover, and let them remain in pickle for five weeks, then hang them up with the hock down to preserve the juice. The shoulders will not require to be in pickle so long; it is not necessary to put saltpetre on the middlings; the jowls will be ready to hang up in two weeks, shoulders and middlings in four: they should be smoked but three times a week till done; if smoked too much, they will be hard. Before the weather gets warm, take them down and rub well with hickory ashes.

TO BOIL AND FREEZE CHINE.

After the chines have been in pickle a week or ten days, boil them and let them freeze. They are considered a great delicacy.

TO MAKE SAUSAGE MEAT.

Take the tender pieces of pork, lean and fat, one third fat and two thirds lean, season with salt and pepper, and those that are for immediate use are improved by putting in some sage finely pulverized, but if kept too long, it will have a musty taste. If sausage meat is put in to skins, laid for ten days in pickle, then hung up and smoked a little, they will keep all summer. Those that are not put into skins, should be put into stone crocks, and have lard run over the top to exclude the air.

HOG’S HEAD CHEESE.

Wash the heads well, take off the ears and nose, and remove the eyes; boil them till tender, and all the bones come out; then take it up, carefully taking out all the bones; cut up the meat very fine: then season with pepper and salt; put this back again into the pot with the liquor; let it simmer slowly for half an hour, pour into bowls, and set it away to cool; cut in slices for the table.

TO ROAST A GOOSE.

Wash the goose well; make a stuffing of two thirds onions and one third sage leaves, pepper, salt and butter; fill the goose, and put it down to roast in the tin kitchen with some salt and water; baste it frequently. A large goose will take an hour and a half to cook: make a gravy with the giblets hashed; season with pepper and salt. Some persons prefer the dressing made of potatoes. Ducks are done in the same way, but will cook in half an hour: to be eaten with cranberry sauce.

TO ROAST A TURKEY.

Wash and clean the turkey well; make a dressing of bread, butter, pepper and salt; fill your turkey; have some boiling water in the bottom of the tin kitchen: when half done, sprinkle with pepper and salt, baste and turn it often, make a gravy with the giblets hashed; season with pepper and salt; stir a little brown flour in the gravy; send it to table in a gravy boat. A large turkey will take three hours to roast.

TO BOIL A TURKEY.

Wash your turkey well, and let it lie a few minutes in salt and water; put it on in cold water with a little rice; skim it and let it boil slowly, but constantly, till done; make a filling of bread, butter, pepper, salt, and some whole oysters, and a few slices of lemon. It is better to put the turkey in a cloth. A large turkey will boil in two hours; to be eaten with oyster or celery sauce.

TO ROAST CHICKENS.

Make a dressing, as for turkey; set them some distance from the fire at first, but move them gradually closer: they will roast in an hour: baste them well; make a gravy of the giblets, some of the drippings in the bottom of the kitchen, and some of the water the giblets were boiled in: season with pepper and salt.

TO FRY CHICKENS.

Wash them well and cut them up; wipe them dry. Have ready some rolled crackers seasoned with pepper, salt and parsley; first dip the pieces in the yolk of an egg, then in the cracker; have ready some boiling lard; put in and fry a light-brown; make a gravy with cream, parsley, nutmeg, pepper and salt.

TO STEW CHICKENS.

Put the chickens down with a little water, pepper, salt and a little mace: when half done, add some cream, butter, rolled in flour, and parsley cut up. Dish the chickens and pour the gravy over them.

TO BROIL CHICKENS.

Wash the chickens well, cut them down the back, and broil on a gridiron over hot coals: when nearly done, season with pepper and salt, and when done, baste them with butter.

TO BAKE CHICKENS.

Prepare, as for boiling; put them in a bake pan with water, pepper and salt; baste them well: when nearly done, baste them with butter and dredge with flour; make a gravy of the giblets, and add to the drippings.

CHICKEN PIE.

Wash the chickens; cut them up and stew them with a little water, salt and mace; when done, make a paste; put it round the sides of the dish; then put in the chickens; season to your taste, with pepper, salt and hard-boiled egg, some butter rolled in flour; pour in some of the liquor, and put on the top paste; cut a hole in the centre, and turn back the paste to let the steam escape; place a small cup in the middle of the pie.

TO BOIL CHICKENS.

Make a filling of bread, butter, pepper and salt; put your chickens in a cloth, and boil them till done, which will be in an hour; make egg sauce, which pour over the chickens; garnish the dish with parsley; send some celery sauce in the gravy boat to the table.

TO STEW DUCKS.

Put the ducks down to stew with a little stock and some onions, pepper and salt; let them simmer gently till they are done, adding a little cream and butter; make a dressing of sage and onions, with which fill the ducks: set them in the oven to brown.

TO COOK CHICKENS WITH CURRY.

Cut up the chickens, wash them clean, put them in a stew pan with a little water and salt; keep them covered closely till they are done; brown some onions in butter, then put in the chickens with a little pepper and curry powder; let the chickens brown in the butter; when brown, put in the liquor, and let all stew for five minutes.

TO COOK CHICKENS IN BATTER.

Make a batter; cut up the chickens; stew them with a little pepper, salt and parsley: when nearly done, take it up; put it in a buttered dish; pour the batter round, and bake.