The finest grained beef is the best, the flesh is of a fine red, and the fat a light cream color, but not yellow; the fat, too, is solid and firm. The lean of mutton should be of a red color, and the fat white. The lean of veal should be of a light color and the fat white. The skin of pork should be of a light color, and if young it is tender. The fat should appear firm. A tender goose is known by taking hold of the wing and raising it; if the skin tears easily, the goose is tender, or if you can readily insert the head of a pin into the flesh, it is young. The same remarks will hold good with regard to ducks. Young chickens may be known by pressing the lower end of the breast bone; if it yields readily to the pressure they are not old, for in all animals the bones are cartilaginous when young. The breast should be broad and plump in all kinds of poultry, the feet pliable, and the toes easily broken when bent back.
ROAST BEEF.
45. The nicest piece for roasting is the rib.
Two ribs of fine beef is a piece large enough for a family of eight or ten. The lean of beef should always appear of a bright red before it is cooked, and the fat of a very light cream color.
Season the beef with salt, and place it in a roaster before a clear bright fire. Do not set it too close at first. As to the time of roasting, that must be left to the judgment of the cook and the taste of those who are to eat it. If it is preferred quite rare an hour and a half or two hours will cook two large ribs sufficiently, but if it is to be better done, it must be cooked a proportionably longer time. Whilst the beef is roasting, baste it frequently with its own gravy. When nearly done, dredge flour lightly over it so as to brown it. When the meat is taken out, skim off the fat on the top of the gravy, and pour the remainder in a pan, add a little flour, with salt to the taste, and some water, give it one boil, and serve it in a small tureen or gravy boat.
In cold weather the plates should be warmed just before the dinner is served. Or, a small chafing dish placed under each plate.
BEEF A-LA-MODE.
46. A round of beef is the best for this purpose. With a sharp knife cut incisions in the meat about an inch apart, and within one inch of the opposite side, season it with pepper and salt according to the size of the piece of meat.
Make a dressing of butter, onion, and bread crumbs, in the proportion of a pint of crumbs, one small onion finely chopped, and an ounce of butter, with pepper and salt to the taste, fill the incisions with the dressing, put the meat in a pot, with about a pint of water, and cover it tightly. Let it simmer six or eight hours.
Some stick in a few cloves, and those who are fond of spice add allspice. When the meat is done, dish it up and thicken the gravy with a little flour. Let it boil once, and serve it. This is excellent when cold.
BEEF STEAKS.
47. Scrape some fine sirloin steaks, wipe them with a clean cloth, heat the bars of your gridiron, grease them, and put your steaks over clear coals. Turn them frequently by placing a dish over them, and then quickly turn them, holding the dish in one hand and the gridiron in the other. In this manner you will preserve the gravy. When done, season them with pepper and salt; baste them well with butter, and add two table spoonsful of water, with a little salt. Send them to the table hot.
FRIED BEEF STEAK.
48. Season your steaks with salt and pepper, and fry them in hot lard. When done, dish them, add a little flour to the fat they were fried in, pour in a little water, and season with pepper and salt to the taste; give the gravy one boil and pour it over.
SMOTHERED STEAK.
49. Take one dozen large onions, boil them in very little water until they are tender.
Pound and wash a beef steak, season it with pepper and salt, put it in a pan with some hot beef dripping, and fry it till it is done. Take it out, put it on a dish, where it will keep hot. Then, when the onions are soft, drain and mash them in the pan with the steak gravy, and add pepper and salt to the taste. Put it on the fire and as soon as it is hot, pour it over the steak and serve it.
BAKED BEEF, AND YORKSHIRE PUDDING.
50. Rub salt on a nice piece of beef, put it on bars, which should fit your dripping pan, set it in the oven, with a gill of water in the pan, and when it is half done, make the pudding in the following manner:
Beat four eggs very light; the yelks in a pan, the whites in a broad dish. When the yelks are thick stir in a pint of milk, and as much flour as will make a batter, but not a thick one. Then stir in the whites which must be whisked very dry; do not heat the batter after the white is in; lastly stir in a tea spoonful of dissolved carbonate of ammonia. Take out the meat, skim all the fat off the gravy, pour in the batter and replace the meat; put all into the oven again, and cook it till the pudding is done. You should make batter enough to cover your dripping pan about half an inch deep. When the meat is dished, cut the pudding in squares, and place it round the dish, the brown side up.
FRENCH STEW, No. 1.
51. Cut up two pounds of beef, and add to it a pint of sliced tomatoes. The tomatoes must be peeled. Put the meat in a stew-pan and season it well with pepper and salt, then add your tomatoes and an ounce of butter rolled in flour. Cover it closely, and let it simmer till the beef is tender. It does not require any water as the tomatoes are sufficiently juicy.
If the gravy should not be thick enough, add a little flour mixed with cold water.
FRENCH STEW, No. 2.
52. Cut up one pound of beef in small pieces about an inch square, pare and slice six onions; put a layer of the meat and a layer of onions in a stew-pan, with salt and pepper and a little flour alternately till all is in, and add half a tea cupful of water; cover it closely and set it on a slow fire to stew; when about half done, if the gravy seems too thin, add one ounce of butter rolled in flour; but if it should be thick enough, add the butter without the flour.
When tomatoes are in season two tomatoes may be cut in small pieces and stewed with the meat.
Cold beef may be cooked in the same manner.
BEEF STEWED WITH ONIONS.
53. Cut some tender beef in small pieces, and season it with pepper and salt, slice some onions and add to it, with water enough in the stew-pan to make a gravy; let it stew slowly till the beef is thoroughly done, then add some pieces of butter rolled in flour to make a rich gravy.
Cold beef may be done in the same way, only the onions must be stewed first and the meat added. If the water should stew away too much put in a little more.
STEWED BEEF'S KIDNEY.
54. Clear the kidney of all the fat, cut it in two, and with a sharp knife cut out the fibre which runs through the middle of it. Lay it in a sauce-pan with a very little water and a little salt, cover it close and let it stew till it is perfectly tender, then take it up and cut it in small pieces, season it with pepper, and more salt if requisite, and return it to the stew-pan; let it stew till there are about two spoonsful of gravy remaining in the stew-pan, then add a piece of butter and a little flour. Let it boil once and serve it.
FRIED BEEF'S KIDNEY.
55. Clean all the fat off the kidney, cut it open and take out the fibre which runs through it; put it in a stew-pan with a very little water and some salt, and cook it till it is tender; then season it with pepper and more salt if required, flour it and fry it in hot lard, add a little flour and water to make the gravy.
Or, you may broil instead of frying it, after it has been parboiled.
CORNED BEEF.
56. One hundred pounds of beef,
Six pounds of coarse salt,
Two ounces and a half of saltpetre,
One pound and a half of sugar,
Four gallons of water.
Mix the above ingredients together and pour over the meat. Cover the tub closely.
JEWISH METHOD OF PREPARING BEEF FOR SALTING.
57. Take out all the veins. Sprinkle with salt and let it lay for half an hour; wash off all the salt and soak it half an hour in cold water, drain it and then put it in the pickle as directed above.
BOILED CORNED BEEF.
58. Put on the meat in cold water; allow one quart of water to every pound of meat. The slower it boils the better it will be. For every pound of meat let it boil fifteen minutes; thus, a piece of beef weighing twelve pounds should boil three hours. If the beef is to be eaten cold—as soon as it is taken out of the pot immerse it in cold water for a short time, in order to retain the juices.
Tongues are boiled in the same manner.
BOILED TONGUE.
59. See boiled corned beef, Article 58.
TRIPE.
60. Scrape and wash it very clean—put it in a pot with a tea spoonful of salt to every quart of water, and let it boil till the top of each piece begins to look clear—it requires a great deal of boiling and must be exceedingly soft.
When cold cut it in pieces, season and fry it in egg and bread crumbs like oysters. Or, it may be fried without the egg and crumbs, and the gravy thickened with a little flour, and flavored with catsup or vinegar. Serve it hot.
ROAST VEAL.
61. Season a breast of veal with pepper and salt; skewer the sweet-bread firmly in its place, flour the meat and roast it slowly before a moderate fire for about four hours—it should be of a fine brown but not dry; baste it with butter. When done put the gravy in a stew-pan, add a piece of butter rolled in browned flour, and if there should not be quite enough gravy add a little more water, with pepper and salt to the taste. The gravy should be brown.
PLAIN VEAL PIE.
62. Take the best end of a neck of veal, cut it in pieces, season it with pepper and salt, and stew it in just enough water to cover it. When it is nearly done make a rich gravy with some butter rolled in flour, added to the water it was stewed in.
Line the sides of a deep pie dish with paste, put in the meat and pour in the gravy, roll out a sheet of paste and cover the top; cut an opening in the centre of the top, about three inches long, and another to cross it at right angles; turn back the four corners and ornament with bars of paste twisted and laid over. Set it in the oven, and when the crust is done send it to the table in the dish it was baked in.
VEAL POT PIE.
63. Cut up some veal, the best part of the neck is preferable to any other, wash and season it with pepper and salt; line the sides of your pot with paste, put in the veal with some pieces of paste rolled out and cut in squares, cut up some pieces of butter rolled in flour and add to it, pour in as much water as will cover it, and lay a sheet of paste on the top, leaving an opening in the centre; put the lid on the pot and put it over a moderate fire, let it cook slowly till the meat is done; place the soft crust on a dish, then put the meat over it, and on the top lay the hard crust, with the brown side up. Serve the gravy in a boat.
To have the crust of a pot pie brown, set the pot on a few coals before the fire, and turn it frequently.
FILLET OF VEAL A-LA-MODE.
64. Cut deep incisions in the meat about an inch apart, and season it with pepper and salt. Make your dressing with a four cent baker's loaf, two small onions finely chopped, and an ounce of butter, with pepper and salt to the taste; fill the incisions with this dressing, put the veal in a pot with three gills of water and cover it tightly. Let it cook slowly two hours at least. Some prefer a little sweet marjoram or thyme, finely powdered, added to the dressing. Take out the veal when it is done, and thicken the gravy with a little flour.
BAKED FILLET OF VEAL.
65. Make incisions all around the bone as closely as possible, so as not to touch each other. Make a dressing of bread crumbs, an onion finely chopped, a little sweet marjoram, pepper and salt to the taste, with enough butter to cause the bread crumbs to adhere together; fill these incisions with the dressing, season the meat with pepper and salt, and skewer the strip of fat around it. Pour in enough water to cover the bottom of the pan, put in the rack and place the meat on it; as the gravy stews away add a little more water, put it in a cool oven and let it cook three or four hours. When done, make the gravy with some flour rolled in butter, and add pepper and salt to the taste.
FRENCH STEW OF VEAL.
66. Boil a knuckle of veal in just enough water to cover it, with a little salt. When the veal is tender pour off the water it was boiled in and save it. Cut the veal in small pieces and put it in a pan with the water it was boiled in. Add to this two hard boiled eggs, chopped very fine, a table spoonful of allspice in grains, (which should be crushed but not broken fine) a quarter of a pound of butter, a little mace and pepper, and salt to the taste. Stir two table spoonsful of flour smoothly in a little water, and pour into it. Set it over the fire, let it boil for two or three minutes, pour in two glasses of wine, and serve it hot.
STEWED VEAL.
67. Cut a slice of the cutlet in small pieces, season it with pepper, salt, and, if you prefer it, a little grated lemon peel and nutmeg. Pour in as much water as will nearly cover it, let it cook slowly till about half done, then make a rich gravy with some pieces of butter rolled in flour, and add to the water it was stewed in.
VEAL CUTLETS.
63. Cut the veal in thin slices, pound and wash it, then dry it in a clean cloth. Beat some egg, and have ready some bread crumbs, or grated cracker. Season the meat with salt, pepper, and a little mace, dip each slice in the egg, then in the crumbs, and fry them in hot lard. They should be brown on both sides.
FRIED VEAL WITH TOMATOES.
69. Cut some veal in thin slices, season it and fry it of a nice brown. Have ready some tomatoes which have been stewed very dry; pass them through a sieve to take out the seeds. Then put them into the pan in which the meat has been fried and add butter enough to make a rich gravy. Pour them hot over the veal and serve it.
Beef is excellent cooked in the same way.
PLAIN FRIED VEAL.
70. Cut the meat in thin slices, pound and wash them. Season with pepper and salt, and fry them in hot lard, of a nice brown, on both sides. When the meat is done stir a little flour into the fat and pour in some water; set the pan over the fire, let it boil once, then pour it over the veal, and send it to the table.
SPICED VEAL.
71. Take some of the thick part of a cold loin of veal, cut it in small pieces, and pour over as much hot spiced vinegar as will cover it.
To half a pint of vinegar put a tea spoonful of allspice, a very little mace, salt and cayenne pepper to the taste.
FRIED SWEET-BREADS.
72. Parboil them in salt and water; when done, take them up and dry them in a cloth. With a sharp knife, cut them in half, season them with pepper and salt, and flour them, fry them in hot lard, of a light brown. Or they may be fried as oysters, with egg and bread crumbs, or grated crackers.
STEWED SWEET-BREADS.
73. Put them on in very little water with some salt, when they have cooked slowly for half an hour, take them out. Cut them in small pieces, and return them to the liquor they were boiled in. Make a rich gravy of butter rolled in flour, and pepper and salt to the taste. Mace and nutmeg may be added if preferred.
BOILED SWEET-BREADS.
74. Wash and dry them, and rub them with dry flour and a little salt, then put them in a stew-pan, with water sufficient to keep them from burning. When they are tender, put them in a dish and pour over a rich drawn butter.
SPICED CALVES' FEET.
75. Boil them as directed for fried calves' feet in the following receipt, and save the liquor they were boiled in. When cold, cut them in pieces, and put them in a jar; take equal portions of the liquor they were boiled in, and good sharp vinegar; to every pint of this mixture add a tea spoonful of allspice crushed, two or three blades of mace, and salt and cayenne pepper to the taste. Heat the vinegar, liquor, and spices together, and pour it hot over the feet.
This makes a good dish for tea or breakfast.
FRIED CALVES' FEET.
76. Boil them in very little water, with some salt. There should be no more water than barely sufficient to cook them. When they are tender, cut them in half, and place them on a dish to get cold. Save the liquor they were boiled in. When they are to be fried season them with pepper and salt, dredge flour over them and fry them in hot lard or butter.
They should be of a handsome brown on both sides when done. Put some of the liquor they were boiled in, in the pan, and make a rich gravy with some pieces of butter rolled in flour. Pour this over the fried feet, and send them to the table.
FRIED CALVES' LIVER.
77. Cut the liver in thin slices and lay them in salt and water for several hours, to draw out all the blood. Then season them with pepper and salt, and fry them in hot lard. When they are done, thicken the gravy with a little flour, and add a little water. Let it boil once, pour it over the liver, and serve it.
It should be fried slowly, or it will be brown on the outside before it is done through. Some prefer the liver fried without any gravy made for it. In that case, lay the slices on the dish and serve.
It may be broiled and buttered.
CHITTERLINGS, OR CALVES' TRIPE.
78. Wash them and put them on to boil in water enough to cover them, with a little salt. When they are quite tender, drain them, put them on a dish, and pour over them a rich drawn butter.
ROAST LEG OF LAMB.
79. Cut deep incisions round the bone and in the flesh; make a dressing of bread crumbs, salt, pepper, sweet marjoram, or summer savory, and as much butter as will make the crumbs adhere together. Fill all the incisions with the dressing, season the meat with salt and pepper, put it on the spit and roast it before a clear fire; when nearly done dredge flour over and baste it with the gravy.
Skim the fat off the gravy, and add a little flour, mixed with water; let it boil once, and serve it in a gravy boat.
BOILED LEG OF LAMB.
80. Trim off all the loose fat, cut off the shank, wash and wipe it dry; dredge it with flour and tie it in a clean cloth; put it in boiling water enough to cover it. The water should be salted in the proportion of two tea spoonsful of salt to a quart of water. Let it boil from two to three hours according to its size. Serve it with drawn butter or rich parsley sauce, which ever may be preferred, and vegetables of any kind which may be in season.
LAMB STEWED WITH ONIONS.
81. This is a French dish. Peel some onions, cut them in slices, and put them in your stew-pan; cut off the ends of the chops, pound them, and lay them in with the onions and some pepper and salt. Put in as much water as will cook them; let them stew slowly till they are tender, then add a piece of butter rolled in flour to thicken the gravy.
MUTTON DRESSED LIKE VENISON.
82. Hang a leg of mutton and let it freeze. Then cut from it slices about a quarter of an inch thick, cook them at the table in a chafing dish with butter and currant jelly, and salt and pepper to the taste.
MUTTON CHOPS.
83. Trim your mutton chops, take off the loose fat, and heat your gridiron; grease the bars, put on the chops over clear coals, turn them frequently, and when done put them in a dish, butter them well and season with pepper and salt.
They may be served with slices of lemon.
MUTTON CHOPS WITH LEMON.
84. Wash the chops, wipe them dry, grease the bars of your gridiron, and broil them over hot coals. When they are done lay them on a dish and season them with pepper and salt, and baste them with butter; peel and slice lemons, lay a slice on each chop and send them to the table.
This is the French method of serving them.
ROAST PORK.
85. Take a nice middle piece of young pork, separate the joints and crack the bones across the middle, but do not break the skin, score it parallel with the ribs, wash it, put it on the spit, with a little water in the bottom of the roaster, and to five pounds of pork rub in well two tea spoonsful and a half of salt, two tea spoonsful of sage and one of cayenne pepper. Put no flour on it nor baste it while cooking, as it softens the skin and makes it tough. Pour the gravy into a pan, skim off a part of the fat, stir in a little flour mixed with cold water, add some water and let it boil once, then serve it in a gravy tureen. If it should not be sufficiently seasoned, add a little more pepper or salt, as it may require.
Apple sauce is always served with roast pork.
ROAST PIG.
86. Prepare the pig by cutting off the feet, scraping and cleansing the head and ears, cutting out the tongue and eyes, and cleaning the throat. Wash it perfectly clean and wipe it dry. Make a dressing of bread crumbs, some onions finely chopped, with salt, pepper, and sweet marjoram to the taste, also butter enough to make the crumbs adhere together. Any spice may be added, and the grating of a lemon, but many prefer the dressing without spice.
Rub the pig thoroughly inside with salt, cayenne pepper, and powdered sage, then fill it with the dressing and sew it up. Rub the outside with salt, cayenne pepper and sage, put it on the spit and place it before a clear, but not too hot a fire. Have a piece of clean sponge tied on a stick, dip it in melted butter, and as the skin dries moisten it. A common sized pig takes from three to four hours to roast. An excellent filling may be made of potatoes boiled and mashed instead of the bread. If potatoes are used the dressing will require more butter.
Roast pig is always served with haslet sauce. For directions for making it see under the head of Sauces. Apple sauce is also thought to be an indispensable accompaniment to roast pig.
STUFFED LEG OF PORK.
87. Make deep incisions in the meat parallel to the bone; trim it so as to leave the skin longer than the flesh; then boil some potatoes, when they are done mash them with a piece of butter, cayenne pepper, salt, and an onion finely chopped and a little rubbed sage. With this dressing fill the incisions, draw the skin down and skewer it over to keep the dressing from falling out; season the outside of the meat with salt, cayenne pepper, and rubbed sage; roast it slowly; when it is done pour the gravy in a pan, skim off the fat, and add a little flour mixed with water; let it boil once. Serve it with apple or cranberry sauce. Some prefer a dressing made of bread crumbs instead of potatoes.
PORK STEAKS.
88. Cut the steaks in thin slices, season them with cayenne pepper, salt, and rubbed sage. They may be broiled and buttered, or fried in hot lard, with a gravy thickened with a little flour and poured over them.
LEG OF PORK CORNED AND BOILED.
89. Mix salt and sugar together, in the proportion of a table spoonful of salt to one tea spoonful of sugar; with this mixture rub your meat all over well, let it stand three days, and turn it every day. Have boiling water enough to cover it, put in the meat, and if the water should boil away put more in; when it is tender, serve it with tomatoes, cabbage, turnips, or any vegetables in season.
SPARE RIB.
90. Crack the ribs across, separate the joints, wash it and season it with cayenne pepper, salt, and rubbed sage; put it on the spit and cook it slowly till it is done. This is served without gravy.
Or, it may be prepared in the same manner and broiled on the gridiron.
SOUSED PIG'S FEET.
91. After they have been well scalded and cleaned, wash them, and put them on to boil in a sufficiency of water to cover them, with two tea spoonsful of salt to a quart of water. Let them boil till the bones are all loose and the flesh nearly ready to fall to pieces. Take them out and lay them on a dish to get cold, and save the liquor they were boiled in; mix equal portions of the liquor and good sharp vinegar, with whole allspice, a few cloves, pepper and salt to the taste. Heat the vinegar and spice, and pour it over them. They may be sent to the table cold, or they may be heated with a portion of the vinegar.
The feet may be boiled as for the souse, and when cold, cut in half, dredged with flour, and fried brown.
SCRAPPLE.
92. This is generally made of the head, feet, and any pieces which may be left after having made sausage meat.
Scrape and wash well all the pieces designed for the scrapple, put them in a pot with just as much water as will cover them. Add a little salt, and let them boil slowly till the flesh is perfectly soft, and the bones loose. Take all the meat out of the pot, pick out the bones, cut it up fine, and return it to the liquor in the pot. Season it with pepper, salt, and rubbed sage, to the taste. Set the pot over the fire, and just before it begins to boil, stir in gradually as much Indian meal as will make it as thick as thick mush. Let it boil a few minutes, take it off, and pour it in pans. When cold, cut it in slices, flour it, and fry it in hot lard, or sausage fat.
Some prefer buckwheat meal; this is added in the same manner as the Indian. Indian meal is preferable, as it is not so solid as buckwheat.
Sweet marjoram may be added with the sage, if preferred.
HOGS-HEAD CHEESE.
93. Clean a pig's head nicely, wash it well, and boil it in very little water, with some salt. Let it boil until the bones fall from the flesh. Then take it up, pick out all the bones, and with a wooden spoon mash it up well, and return it to the water it was boiled in. Add red and black pepper, rubbed sage and sweet marjoram to the taste. Boil the whole down till it is quite thick and nearly dry; then pour it in pans or forms, smooth it over the top with the back of a spoon, and stand it away to get cold. Cut it in slices and send it to the table.
Some prefer spice in hogs-head cheese; in that case, add a small quantity of ground cloves and mace.
BOILED HAM.
94. Wash and scrape your ham; if it is not very salt it need not be soaked; if old and dry, let it soak twelve hours in lukewarm water, which should be changed several times. Put it in a large vessel filled with cold water. Let it simmer, but be careful not to let it boil, as it hardens and toughens the meat. Allow twenty minutes to cook each pound of meat.
When it is done, take it out of the water, strip off the skin, and serve it. Twist scalloped letter paper round the shank, or ornament it with sprigs of green parsley neatly twisted round it. If it is not to be eaten whilst hot, as soon as it is taken from the pot, set it away to get cold, then skin it, by which means you preserve all the juices of the meat. It may be garnished as above, or, if you choose, you may glaze it; the receipt for which see under its proper head.
GLAZED HAM.
95. Beat the yelks of two eggs very light, cover your ham all over with the beaten egg, then sift over some grated cracker, and set the ham in the oven to brown the glazing.
SAUSAGE MEAT.
96. Twenty-five pounds of pork,
Half a pint of salt,
One gill of rubbed sage,
Half a gill of black pepper,
One table spoonful of cayenne pepper.
TO ROAST A HAUNCH OF VENISON.
97. Put your venison on a spit before a clear, steady fire, cover it with some thick paper to keep it from burning, and place it at a sufficient distance from the fire, that it may not brown too soon. The paper may be fastened on by sticking through it two or three large darning needles. Turn the spit frequently, and baste the meat with butter. Venison is very unpalatable if too much cooked; about two hours will be sufficient. It should never be roasted unless it is fat. A gravy may be made of the trimmings of the haunch stewed in very little water, to which add the drippings from the meat, season with pepper and salt, and thicken with butter rolled in flour.
Some baste with melted butter and wine mixed together. Serve with currant jelly.
VENISON STEAKS.
98. Cut your venison in slices, pound it, and having heated your gridiron, grease the bars and place the meat on it. Broil the venison very quickly over clear coals, and as soon as it is done put it on a dish, season with pepper and salt and plenty of butter. Send it to the table immediately. Serve it with currant jelly. The plates should be warm.
BEST WAY OF COOKING VENISON.
99. Cut your venison in rather thin slices, pound them, lay them on a dish, and send them to the table.
Have a chafing-dish on the table, lay some of the slices of venison in the pan of the chafing-dish, throw on a little salt, but not so much as for other meat, a lump of butter, and some currant jelly, put the cover on the dish, let it remain a minute or two, take off the cover, turn the slices of meat, place it on again, and in two or three minutes more the venison will be sufficiently cooked. Each person at the table adds pepper to suit the taste. Some prefer venison cooked without currant jelly.
ROASTED RABBIT.
100. Cut off the head, open and wash it clean, and fill it with a dressing made of bread crumbs, some onions finely chopped, pepper, salt, a little powdered mace, and as much butter as will cause the crumbs to adhere together; sew the rabbit up after the dressing is in, put it on a spit before the fire, and baste it with butter, whilst it is roasting. Or it may be put in a pan with a little water, and baked.
Make a gravy of a gill of water, an ounce of butter, an onion finely chopped, pepper, salt and mace to the taste.
Wine may be added, if preferred.
101. Cut a rabbit in pieces, wash it, and season it with salt and pepper. Nearly cover it with cold water, and stew it till it is tender, then add three ounces of butter rolled in flour. If it should not be seasoned sufficiently, add more pepper, as rabbits require more seasoning than many other kinds of meat.
Make a paste, butter your pie dish, and line the sides. Place the pieces of rabbit in the dish, and add just enough of the gravy to keep it from burning, then cover it with a lid of paste, leave an opening on the top, which may be ornamented with strips of paste, and bake it. It should be served in the dish it is baked in. Keep the remainder of the gravy hot, but do not let it boil or simmer, serve it in a gravy boat, or fill the pie with the gravy just before it is sent to the table.
RABBIT POT PIE.
102. Cut a rabbit in small pieces, season it highly with salt and pepper. Make a paste, line the sides of a pot with the crust, then put in the rabbit, with three ounces of butter cut up and rolled in flour. Roll out some of the dough, cut it in pieces about three inches square, and lay it in with the pieces of rabbit; pour in as much water as will cover it, roll out a sheet of paste and place on the top, leaving an opening in the centre. Cover the pot with the lid, and let it cook slowly till the rabbit is done.
If when your pie is nearly done, the gravy should not be thick enough, add a few more pieces of butter rolled in flour.
When the pie is done put the top or soft crust at the bottom of the dish, lay the rabbit on it, then place the brown crust on the top with the brown side up. Serve the gravy in a gravy boat.
FRENCH STEWED RABBIT.
103. Cut a rabbit in pieces, wash it, and put it in a stew-pan with salt, pepper, a little mace, and a quarter of a tea spoonful of ground allspice; put in water enough to keep it from sticking to the pan; cover it closely and let it stew very slowly. When about half done add a quarter of a pound of butter, cut in pieces, and rolled in flour, and half a pint of claret wine. If the meat should not be seasoned enough, add more salt, pepper or spice. Rabbit requires a great deal of seasoning, especially pepper.
Serve it hot. This dish is much esteemed by many Americans.
FRICASSEED RABBIT.
104. Cut your rabbit in pieces, wash it and put it in a stew-pan with three gills of water, season it with salt, and very highly with pepper, a little mace, and powdered cloves; let it stew very slowly, and when nearly done add three ounces of butter rolled in flour. If you wish a brown fricassee the flour should be browned before it is rolled with the butter; if it is to be a white fricassee, after you stir in the flour and butter add a gill of cream.
SMOTHERED RABBIT.
105. Clean a rabbit, cut off the head, wash it well, and skewer it as if for roasting. Put it in a stew-pan with half a pint of water, some pepper, salt, mace, and cloves, and let it simmer very slowly; keep the stew-pan covered in order to retain the steam. When half done add a quarter of a pound of butter rolled in flour. If the water should stew away too much a little more may be added. Peel some onions and boil them till they are tender, drain and chop them fine, season with salt, pepper and butter to the taste. When the rabbit is done place it upon the dish it is to be served in, then put the onions into the gravy and give them one boil, pour them over the rabbit and serve hot.
ROASTED PIGEONS.
106. Pick the pigeons, draw and wash them; dry them on a clean napkin, rub them inside and outside with pepper and salt; fill them with a dressing of bread crumbs, pepper, salt, butter, and a little onion finely minced; skewer them, or if you choose, tie them round with tape; put them on the spit and baste them frequently with butter. About twenty minutes will cook them.
STEWED PIGEONS.
107. Cut the pigeons down the back, clean them, cut them in four pieces, and wash and wipe them dry. Put them in a stew-pan, and for each pair of pigeons roll an ounce of butter in a little flour, add some pepper and salt, and water enough just to cover them; stew them till they are tender. If the gravy should not be thick enough add a little more flour.
Pigeons are prepared in the same way for pies.
BROILED SQUAB.
108. Young pigeons or squabs are the nicest for broiling. Cut them down the back, clean them nicely, wash them and dry them on a clean napkin. Have ready a bed of clear coals, heat your gridiron, grease the bars to prevent the pigeons from sticking, and place them over the fire; turn them frequently, and be careful not to let the legs and wings burn. When they are done put them on a dish, season them with pepper and salt, and baste them well with butter on both sides.
PIGEON PIE.
109. This is made in the same manner as chicken pie.
STEWED REED BIRDS, No. 1.
110. Pick the birds, and cut and clean them like chickens. Make a force meat of cold veal, finely chopped with a little grated ham, some powdered nutmeg and mace, and a very small portion of cloves; season the birds inside with pepper and salt, fill them with the dressing, rub them on the outside with pepper and salt, tie the legs down with a piece of thread, which must be cut off when the birds are dished. Place them in the stew-pan with a piece of butter on each and a little flour; put a little water in the bottom of the stew-pan to keep them from burning, and cover them close; when they are tender take them out, cut off the threads, and if the gravy should not be thick enough, add some butter rolled in flour. Pour the gravy over them and serve them hot.
STEWED REED BIRDS, No. 2.
111. Pick and singe them, and with a pair of scissors cut them down the back; or they may be drawn in the same way as chickens. Wash them and dry them on a clean cloth; season with pepper and salt, place a layer of birds at the bottom of your stew-pan, dredge a little flour over them, and add some lumps of butter; then put in another layer of the birds, and so on till all are in. Pour over them just enough water to keep them from burning, cover the stew-pan and let the birds cook slowly. When they are done take them up, and if the gravy is not thick enough, add a little butter rolled in flour, let it boil once and pour it over the birds.
ROASTED REED BIRDS.
112. Pick your birds, and with a pair of scissors cut and draw them as chickens. Wash them clean and wipe them dry; make a dressing of bread crumbs, pepper, salt and butter enough to make the crumbs adhere together; chopped onion may be added, with a small quantity of any kind of sweet herb, finely powdered. Fill the birds with this dressing, sew them up, put them on a spit, and baste them with butter whilst they are roasting.
REED BIRD PIE.
113. Cut your birds in half, wash them and wipe them dry; season with pepper and salt. Line the sides of your pie dish with paste, then place in a layer of reed birds; over these dredge a little flour and put some lumps of butter; then put in another layer of birds, and flour, and butter, till all are in. Put in enough water to make the gravy, cover with a lid of paste, and bake in a moderate oven. Leave an opening in the centre of the top crust to let the steam escape.
FRIED REED BIRDS.
114. Pick them, cut them down the back with a pair of scissors, wash them and dry them in a cloth, season with salt and pepper, dip each one first into some yolk of egg well beaten, then into bread crumbs or grated cracker, and fry them in hot lard and butter mixed in equal portions.
The white of the egg should not be used, as the bread or cracker crumbs will not adhere to the flesh so well.
They may be dressed as above, and fried in the hot lard and butter, without the egg and crumbs.
ROAST TURKEY.
115. Draw your turkey and prepare it for roasting in the same manner as chickens. Make a dressing of bread crumbs, some onions finely minced, pepper, salt, and a little sweet marjoram, with enough butter to make the crumbs adhere together; rub the inside of the turkey with pepper and salt, fill it with this dressing, season the outside with salt and pepper, truss it firmly, put it on the spit, dredge some flour over it, and place it before the fire; baste it with butter while it is cooking. Clean the giblets, boil them in very little water, with some salt. When the turkey is done take it up, pour the liquor the giblets were boiled in, into the gravy which fell from it, chop up the liver and put it in with some butter rolled in flour to thicken the gravy, and more pepper and salt. Serve it hot, with the gravy in a small tureen. A very good dressing may be made of potatoes boiled and finely mashed with onion, pepper and salt, and plenty of butter. Some fill the crop with bread and the inside with potatoes.
BOILED TURKEY.
116. Draw your turkey, wash it clean, season it with salt, but no pepper. Make a force-meat of some cold veal finely minced, a little grated ham, pepper and salt to the taste; add also a little grated nutmeg and powdered mace. Fill the crop of the turkey with this force-meat, tie or skewer it well. Dredge flour over it, and wrap it in a napkin. Put it in a large pot with plenty of water which has been salted. Let it boil for about two hours, which will cook it sufficiently, unless it be a very large one.
Take it out of the napkin, place it on a large dish, garnish the edges of the dish with double parsley, and serve with a rich oyster sauce in a tureen.
ROASTED DUCK, No. 1.
117. Clean your ducks nicely, wash them and wipe them dry. Rub them inside with pepper and salt, and fill them with a dressing made of crumbs of bread, two or three onions finely minced, some pepper, salt, and butter enough to make the crumbs adhere. Some use beaten egg in the dressing, but it makes it tough and heavy. After having filled the ducks truss them and put them on the spit; baste them with butter whilst they are roasting.
Wash the livers, first cut out the gall; with a sharp knife open the gizzards by cutting an incision round them, but not so deep as to cut the inner skin; then with your fingers tear them open. Pour boiling water on the feet and skin them; cut off the toes, and crack the leg in half, wash all these, and stew them in very little water, with pepper and salt. When the ducks are done, add the liquor the giblets were boiled in to the gravy, which has dropped from them, and thicken it with a little butter rolled in flour. Serve the liver on the dish with the ducks.
ROAST DUCK, No. 2.
118. Prepare the ducks as directed above, and for the filling, mince two onions finely, add some pepper, salt, and a table spoonful of powdered sage, with an ounce of butter and some beaten egg.
Rub the inside of the ducks with pepper and salt, put in the dressing, truss them, and put them on the spit. For the gravy, proceed as directed above.
ROAST GOOSE.
119. Clean your goose, wash it, and wipe it dry, then season it with pepper and salt both inside and out. Make a dressing of bread crumbs, pepper, salt, butter, a little sweet marjoram, and some onions finely minced. Fill the goose with this dressing, truss it firmly, and put it on the spit. Whilst it is roasting, baste it with butter, and be careful not to let it burn.
Clean the giblets, put them on in a stew-pan, with very little water, some salt and pepper, and boil them. Add the liquor they were boiled in to the gravy which dripped from the goose. Thicken it with some butter rolled in flour, let it boil a few minutes; add more pepper and salt, if necessary. Pour this gravy in the boat, and serve it with the goose. Some prefer a little sage added to the dressing in place of the sweet marjoram.
A very good dressing for roast goose is to substitute potatoes boiled and finely mashed instead of the bread crumbs, then add the pepper, salt, onions, and sweet marjoram as before.
GIBLET PIE.
120. Wash and clean your giblets, put them in a stew-pan, season with pepper, salt, and a little butter rolled in flour, cover them with water, stew them till they are very tender. Line the sides of your pie dish with paste, put in the giblets, and if the gravy is not quite thick enough add a little more butter rolled in flour. Let it boil once, pour in the gravy, put on the top crust, leaving an opening in the centre of it in the form of a square; ornament this with leaves of the paste. Set the pie in the oven, and when the crust is done take it out.
ROAST CHICKENS.
121. Clean your chickens, wash them and wipe them dry; season them inside with pepper and salt, make a dressing of bread crumbs, some minced onion, pepper, salt, and as much butter as will hold the crumbs together. Fill your chickens with this dressing, skewer them well and season them on the outside with salt and pepper; put them on the spit, dredge a little flour over, and baste them with butter whilst they are roasting.
Boil the gizzards and livers in very little water, take out the liver, chop it up fine, and add it to the water it was boiled in, with a little salt; stir into this all the gravy which dripped from the chickens, and thicken it with some butter rolled in flour.
Partridges are roasted in the same way.
CHICKEN PIE.
122. Cut your chickens in pieces, wash them, and put them in a stew-pan with salt and pepper, and water enough to nearly cover them. To each one, rub one ounce of butter in flour, and add it to the gravy when the chickens are done; let it boil a few minutes. Make a rich paste, line the sides of your pie dish, put in the chickens and half the gravy, cover the pie with the paste; leave an opening in the centre, and ornament the top with paste cut in flowers, or bars twisted and laid across the centre. When the crust is done take out the pie, pour in the remainder of the gravy, and send it to the table in the dish it is baked in. If all the gravy is put in at once it will be apt to boil over the top and disfigure the lid of the pie.
Partridge pies are made in the same manner.
CHICKEN POT PIE.
123. Cut your chickens in pieces, wash them and dry them in a clean napkin; season with salt and pepper. Line the sides of the pot with paste, put in the pieces of chicken, and between every layer of chicken put a piece of butter rolled in flour, with squares of the paste if you choose; pour in enough cold water to cover it, and put on a lid of the paste; leave an opening in the centre of the top crust; cover the pot, place it in front of the fire with a few coals under it. Turn the pot frequently that the crust may be evenly browned all around. When it is done, if the gravy should not be thick enough, add a little more flour mixed with butter. Dish it by putting the top crust on the sides of the dish, lay the chicken in the centre, and place the brown crust on the top. Serve the gravy in a sauce boat.
BROILED CHICKENS.
124. Split them down the back, wash them nicely and wipe them dry. Heat your gridiron, grease the bars, and put your chickens over clear coals. Broil them nicely, be careful not to burn the legs and wings. When done season them with pepper, salt, and a large piece of butter. Send them to the table hot.
Partridges, pheasants and pigeons are broiled in the same way.
FRIED CHICKENS.
125. Wash your chickens, cut them in pieces, season them with pepper and salt. Have in a pan some hot butter and lard mixed; dust some flour over each piece, and fry them slowly till of a bright brown on both sides; take them up, put a little water in the pan, add some butter rolled in flour to thicken the gravy, and more pepper and salt if required. Young spring chickens are only suitable for frying.
BOILED CHICKENS.
126. Clean and wash your chickens, put them in a pot with boiling water enough to cover them; if the water should boil away add more, as the skin will be discolored if not covered with water. Put enough salt in the water to season the chickens sufficiently when they are done; tie some tape around them to keep them in their proper shape; when they are tender take them up and serve them with rich egg sauce.
Boiled chickens are frequently stuffed with bread crumbs, seasoned with pepper, salt, a little onion, finely chopped, and some butter; fill the chickens with this dressing, truss them and tie tape around them to preserve their shape. But it is preferable to boil chickens without the filling, as it soaks the water and becomes very insipid.
STEWED CHICKENS.
127. One pair of large chickens,
Two tea spoonsful of salt,
One tea spoonful of pepper,
Eight tea spoonsful of flour,
One pint of water.
Cut up the chickens, separate the thighs from the lower part of the leg, cut the breast in six parts, cut the wings in two parts, and the back in four pieces, put them into a stew-pan with the pepper, salt and flour, stir all well together, and then add the water. Let them stew till perfectly tender. If the gravy should not be thick enough add a little flour mixed with water. Fat chickens require no butter, but early fall chickens would need a quarter of a pound to make a rich gravy.
BROWN FRICASSEE.
128. Cut your chicken in pieces, wash it and wipe it dry; it must be young, an old one would not be tender when cooked in this manner; season it with pepper and salt. Put in your pan some lard or beef dripping, let it get hot, dredge some flour over your chicken and fry it of a handsome brown, turn each piece so as to have both sides done alike. Take the pieces out, put them on a dish, put a little water in the pan with the gravy, and a piece of butter rolled in brown flour to thicken it. Let it boil once and pour it over the chicken.
WHITE FRICASSEED CHICKEN.
129. Cut up a chicken in pieces, wash it, and season with pepper and salt, put it in a stew-pan with a little water, and let it stew till nearly done; then add a tea cupful of cream and some butter rolled in flour to thicken the gravy. If not sufficiently seasoned, add more pepper or salt as may be required. If the chicken is fat very little butter is necessary. Mace or nutmeg may be added if you like spice.
CHICKEN SALAD, No. 1.
130. A pair of large fowls,
Four table spoonsful of mixed mustard, or eight of French mustard—the French is preferable,
Half a pint of vinegar,
Half a pint of sweet oil,
The yelks of ten hard boiled eggs,
One tea spoonful of cayenne pepper,
One tea spoonful of salt,
Six large heads of celery.
Boil the fowls in water which has been salted, and stand them away to cool. Take off the skin, cut the meat in small pieces about a quarter of an inch square, then cut the white part of the celery in very small pieces, put it in a colander, place the colander in a pan of cold water in order to keep the celery crisp.
Boil the eggs till the yelks are hard, which will take twenty minutes; mash the yelks with the oil until they are smooth, then add the vinegar, mustard, pepper and salt.
About fifteen minutes before the chicken salad is to be sent to the table, drain the celery, mix it thoroughly with the chicken, and then pour the dressing over it. Stir it well.
Cold veal or turkey is very good dressed in this way.
This receipt may be relied on as being particularly nice. No. 2 is not quite so rich.
CHICKEN SALAD, No. 2.
131. One pair of chickens,
Eight eggs,
Half a pint of oil,
One gill of vinegar,
Mustard, pepper, and salt to the taste,
Six heads of celery.
Boil the chickens in water with a little salt When cold cut the meat in small pieces about a quarter of an inch square; cut the celery in small pieces and lay it in water; boil the eggs twenty minutes, take out the yelks, mash them fine with the oil, add the vinegar, mustard, salt and pepper. Drain the celery, mix it with the chicken, and stir the mixture of egg, vinegar, oil, &c., well through the chicken and celery.
