TO BOIL

["Clean it very nicely, and soak it in water, that it may look very white. Take out the tongue to salt, and the brains to make a little dish. Boil the head extremely tender; then strew it over with crumbs and chopped parsley, and brown them; or, if preferred, 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, chopped scalded sage, pepper, and salt.", "If any be left of the head, it may be hashed next day, and a few slices of bacon just warmed and put round.", "Cold calf’s head eats well.", "_Hashed 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, skim it well, and set it in a moderate heat to simmer 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 bacon rolled round.", "_Mock Turtle._", "Bespeak a calf’s head with the skin on: cut in half, and clean it well; then half boil it. Have all the meat taken off in square bits, and break the bones of the head: boil them in some veal and beef broth, to add to the richness. Fry some shalot in butter: dredge in flour sufficient to thicken the gravy, which stir into the browning, and give it one or two boils: skim carefully, then put in the head. Put in a pint of Madeira wine, and simmer till the meat be quite tender. About ten minutes before you serve, put in some basil, tarragon, chives, parsley, Cayenne pepper, and salt to your taste; and 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.", "_A cheaper way._", "Prepare half a calf’s head, without the skin, as above. When the meat is cut off, break the bones, and put into a saucepan, with some gravy made of beef and veal bones, and seasoned with fried onions, herbs, mace, and pepper. Have ready two or three ox palates, boiled so tender as to blanch, and cut in small pieces; to which a cowheel, likewise cut in pieces, is a great improvement. Brown some butter, flour, and onion, and pour the gravy to it; then add the meats as above, and stew. Half a pint of sherry wine, an anchovy, two spoonfuls of walnut catsup, the same of mushroom, some chopped herbs as before. Balls, &c.", "_Forcemeat as for Turtle, at the Bush, Bristol._", "A pound of fine fresh suet, one ounce of ready dressed veal or chicken, chopped fine, crumbs of bread, a little shalot or onion, salt, white pepper, nutmeg, mace, pennyroyal, parsley, and lemon; thyme finely shred: beat as many fresh eggs, yelks and whites separately, as will make the above ingredients into a moist paste: roll into small balls, and boil them in fresh lard, putting them in just as it boils up. When of a light brown, take them out, and drain them before the fire. If the suet be moist or stale, a great many more eggs will be necessary.", "Balls made this way are remarkably light; but being greasy, some people prefer them with less suet and eggs.", "_Another Forcemeat, for Balls or Patties._", "Pound cold veal or chicken: take out the strings: add some fat bacon; and, if you like, the least portion of scraped ham: herbs, as for the preceding: pepper, salt, a little nutmeg, crumbs of bread, a little onion, and two eggs.", "_Note._ When forcemeat is to be eaten cold, as in pies, bacon is far better than suet, and the taste is always higher.", "_Another Mock Turtle._", "Put into a pan a knuckle of veal, two fine cowheels, two onions, a few cloves, peppers, Jamaica peppers, mace, and sweet herbs: cover with water, and then, tying a thick paper over the pan, set it in an oven for three hours. When cold, take off the fat very nicely: cut the meat and feet into bits an inch and half square: remove the bones and coarser parts; then put the other on to warm, with walnut and mushroom catsup, a large spoonful of each, half a pint of sherry or Madeira wine, a little mushroom powder, and the jelly of the meat. When hot, if it want any more seasoning, add it, and serve with hard eggs, forcemeat balls, a juice of lemon, and a spoonful of soy.", "This is a very easy process, and the dish is excellent.", "_Another Ditto._", "Stew a pound and a half of scrag of mutton, with three pints of water to a quart; then set the broth on, with a calf’s foot and a cowheel: cover the stewpan tight, and simmer till you can cut off the meat from the bones in proper bits. Set it on again, with the broth, a quarter of a pint of Madeira or sherry wine, a large onion, half a teaspoonful of Cayenne pepper, a bit of lemonpeel, two anchovies, some sweet herbs, and eighteen oysters cut in pieces, and then chopped fine, a teaspoonful of salt, a little nutmeg, and the liquor of the oysters: cover tight, and simmer three quarters of an hour. Serve with forcemeat balls, and hard eggs in the tureen.", "_Note._ Cowheels, with veal or head, are a great improvement; and if not too much boiled, have a very fine flavour stewed for turtle; and are more solid than the calf’s feet.", "_Calf’s Head Pie._", "Stew a knuckle of veal till fit for eating, with two onions, a few isinglass shavings, a bunch of herbs, 2 blade of mace, and a few peppercorns, in two quarts or less of water. Keep the broth for the pie. Take off a bit of the meat for the balls, and let the other be eaten; but simmer the bones in the broth till it is very good. Half boil the head, and cut it in square bits: put a layer of ham at the bottom, then some head, first fat then lean, with balls and hard eggs cut in half, and so on till the dish be full; but be particularly careful not to place the pieces close, or the pie will be too solid, and there will be no space for the jelly. The meat must be first pretty well seasoned with pepper and salt, and a scrape or two of nutmeg. Put a little water and a little gravy into the dish, and cover it with a tolerably thick crust: bake it in a slow oven; and when done, pour into it as much gravy as it can possibly hold, and do not cut it till perfectly cold: in doing which, observe to use a very sharp knife, and first cut out a large bit, going down to the bottom of the dish; and when done thus, the different colours, and the clear jelly, have a beautiful marbled appearance.", "A small pie may be made to eat hot; which, with high seasoning, oysters, mushrooms, truffles, morels, &c. has a very good appearance.", "The cold pie will keep some days. Slices make a pretty side dish.", "The pickled tongues of former calves’ heads may be cut in, to vary the colour, instead of, or besides ham.", "_Calf’s Head Fricasseed._", "Clean, and half boil half a head. Cut the meat in small bits, and put into a tosser, with a little gravy made of the bones, and some of the water it was boiled in, a bunch of sweet herbs, an onion, and a blade of mace. If you have a sweetbread, or young cockerels in the house, use the cockscombs; having first boiled them tender and blanched. Season the gravy with a little pepper, nutmeg, and salt: rub down some flour and butter, and give all a boil together; then remove 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.", "_Veal Patties._", "Mince some veal, that is not quite done, with a little parsley, lemonpeel, a scrape of nutmeg, and a little salt: add a little cream and gravy just to moisten the meat; and if you have any ham, scrape a little bit and add to it. Do not warm it till the patties are baked; and observe to put a bit of bread into each, to prevent the paste from rising into cake.", "_Fricandeau._", "Cut a large piece out of the prime part of a leg of veal, about nine inches long, and half as broad and thick: beat it with a rolling pin; then lard it very thickly on one side and the edges. Put it in a small stewpan, with three pints of water, a pound of veal cut in small bits, and four or five ounces of lean ham, and an onion: simmer till the meat be tender; then take it out; cover to keep it moist, and boil the gravy till it be a fine brown, and much reduced: then put the larded meat back into the gravy, and pour a little of it over with a spoon. When quite hot, serve the meat and gravy round in the dish, with the following sauce in a boat.", "_Sorrel Sauce._", "Wash a quantity of sorrel, and boil it tender in the smallest quantity of water you can: strain and chop it: stew it with a little butter, pepper, and salt; and if you like it high, add a spoonful of gravy.", "Be careful to do it in a very well tinned saucepan; or if you have a silver one, or a silver mug, it is far better; as the sorrel is very sour, especially in spring.", "_Veal Olives._", "Cut long thin collops: beat them, and lay on them thin slices of fat bacon, and over a layer of forcemeat seasoned high, with the addition of shred shalot, and Cayenne. Roll them tight, about the size of two fingers, but not more than two or three inches long: fasten them round with a small skewer: rub egg over, and fry them of a light brown.", "Serve with brown gravy.", "_Calf’s Liver._", "Sliced: seasoned with pepper and salt, and nicely broiled. Rub a bit of cold butter on it, and serve hot and hot.", "_Roasted._", "Wash and wipe it: then cut a long hole in it, and stuff it with crumbs of bread, chopped anchovy, herbs, a good deal of fat bacon, onion, salt, pepper, a bit of butter, and an egg. Sew the liver up; then lard or wrap it in a veal caul, and roast it.", "Serve with a good brown gravy, and currant jelly.", "_Sweetbreads._", "Half boil, and stew in a white gravy. Add cream, flour, butter, nutmeg, salt, and white pepper: or, in brown, seasoned: or, after parboiling, cover with crumbs, herbs, and seasoning, and brown in a Dutch oven. Serve with butter, and mushroom catsup, or gravy.", "_Sweetbread Ragout._", "Cut them about the size of a walnut: wash and dry them; then fry of a fine brown. Pour to them a good gravy, seasoned with salt, pepper, allspice, mushrooms, or the catsup. Strain, and thicken with butter, and a little flour. You may add truffles, and morels, and the mushrooms.", "_Veal Sausages._", "Chop equal quantities of lean veal and fat bacon, a handful of sage, a little salt, pepper, and a few anchovies. Beat all in a mortar; and, when used, roll and fry it, and serve with fried sippets.", "Spadbury’s veal and pork sausages, under the article of pork.", "_To make excellent meat of a Hog’s Head._", "Split the head, take out the brains, cut off the ears, and sprinkle it with common salt for a day; then drain. Salt it well with common salt and saltpetre three days; then lay salt and head into water (a small quantity) for two days. Wash it, and boil it till all the bones will come out: remove them, and chop the head as quick as possible; having skinned the tongue, and taken the skin carefully off the head, to put under and over. Season with pepper, salt, a little mace or Jamaicas. Put the skin into a small pan: press the cut head in, and put the other skin over: press it down. When cold, it will turn out and make a kind of brawn. If too fat, you may put a few bits of lean pork to go through the same process. Add salt and vinegar, and boil with some of the liquor for a pickle to keep it.", "_To scald a Sucking Pig._", "The moment the pig is killed, put it into cold water for a few minutes; then rub it over with a little rosin, beaten extremely small, and put it into a pail of scalding water half a minute; take it out, lay it on a table, and pull off the hair as quickly as possible. If any part does not come off, put it in again. When perfectly clean, wash it well with warm water, then in two or three cold waters, lest any flavour of the rosin should remain. Take off the four feet at the first joint: make a slit down the belly, and take out the entrails: put the liver, heart, and lights to the feet; wash the pig well in cold water, dry it thoroughly, and fold it in a wet cloth to keep it from the air.", "_To roast a sucking Pig._", "If you can get it when just killed, it is of great advantage. Let it be scalded, which those who sell usually do. Then put some sage, crumbs of bread, salt, and pepper in the belly, and sew it up. Observe to skewer the legs back, or the under part will not crisp.", "Lay it to a brisk fire till thoroughly dry; then have ready some butter, in a dry cloth, and rub the pig with it in every part. Dredge as much flour over as will possibly lie, and touch it no more till ready to serve; then scrape off the flour, with the greatest care, with a blunt knife: rub it well with the buttered cloth: take off the head while yet at the fire, and take out the brains, and mix them with the gravy that comes from the pig. Then take it up, and, without withdrawing the spit, cut it down the back and belly: lay it in the dish, and chop the sage and bread quickly, as fine as you can, and mix with a large quantity of fine melted butter, which has very little flour. Put the sauce into the dish after the pig has been split down the back, and garnished with the two ears, and the two _jaws_; the upper part of the head being taken off down to the snout.", "In Devon, it is served whole if very small; the head only being cut off.", "_Pettitoes._", "Boil them, and the liver and heart, in a small quantity of water very gently; then cut the meat fine, and simmer it with a little of the water and the feet split, till the latter be quite tender. Thicken with a bit of butter, a little flour, a spoonful of cream, a little salt, and pepper: give a boil up, and pour over a few sippets of bread, and put the feet on the mince.", "_Porker’s Head roasted._", "Choose a fine young head, clean it well, and put bread and sage as for pig: sew it up tight, and put it on a string or hanging jack. Roast it as a pig, and serve with the same sauce.", "_Pig’s Cheek for boiling._", "Cut off the snout, and clean the head: divide it, take out the eyes and the brains, and sprinkling the head with salt, let it drain twenty four hours. Salt it with common salt and saltpetre. Let it lie eight or ten days, if to be dressed without stewing with peas; but less, if to be dressed with peas; and it must be washed first, and then simmered till all is tender.", "_Collared Head._", "Scour the head and ears nicely: take off the hair and snout, and take out the eyes and the brain: lay it in water one night; then drain and salt it extremely well with common salt and saltpetre, and let it lie five days. Boil it enough to remove the bones, then lay it on a dresser, turning the thick end of one side of the head towards the thin end of the other, to make the roll of equal size, sprinkle it well with salt and white pepper, and roll it with the ears; and if you approve, put the pig’s feet round the outside when boned; or the thin parts of two cowheels. Bind it in a cloth and with a broad tape, and boil it till quite tender; then put a good weight upon it, and do not remove the covering till cold.", "If you choose it to be more like brawn, salt it longer, and let the proportion of saltpetre be greater, putting in some pieces of lean pork, and then cover it with cowheel, to look like the horn.", "This may be kept in or out of pickle of salt, and water boiled, with vinegar; and is a very convenient thing to have in the house.", "If likely to spoil, slice and fry it with or without butter.", "_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.", "_To boil a Leg of Pork_", "Salt it eight or ten days; when to be dressed, 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 boils up; skim it as soon as it boils, and frequently after. Allow water enough. Save some of it to make pease soup. Some boil in a very nice cloth, floured, which gives a very delicate look.", "Serve pease pudding and turnips.", "_Different ways of dressing Pig’s Feet and Ears._", "Clean them carefully, and soak them some hours: boil them tender, then take them out; and with some of the water boil some vinegar and a little salt, and when cold put over them. When to be dressed, dry them, divide the feet in two, and slice the ears; fry and serve them with butter, mustard, and vinegar. They may be done in butter or only floured.", "_Feet and Ears Fricasseed._", "Put no vinegar in the pickle, if to be dressed with cream. Cut the feet and ears into neat bits, and boil them in a little milk; then pour that from them, and simmer in a little veal broth, with a bit of onion, mace and lemonpeel. Before you serve, add a little cream, flour, butter, and salt.", "_Jelly of Feet and Ears._", "Clean and prepare as in the foregoing receipt; then boil in a very small quantity of water until every bone can be taken out; throw in half a handful of chopped sage, the same of parsley, a seasoning of pepper, salt, and mace, in fine powder; simmer till the herbs are scalded, then pour the whole into a melon form.", "_Pork Steaks._", "Cut them from a loin or neck, of middling thickness: pepper and broil them, turning often. When nearly done, put the salt necessary, rub a bit of butter over, and serve the moment they are taken off the fire; a few at a time.", "_To cure Hams. First way._", "Hang them a day or two; then sprinkle with a little salt, and drain them another day. Pound an ounce and a half of saltpetre, ditto petresalt, half an ounce of sal prunel, and a pound of the coarsest sugar: mix these well, and rub into each ham every day for four days, and turn it. If a small one, turn it every day for three weeks: if a large one, a week longer; but do not rub after four days. Before you dry it, drain and cover with bran. Smoke it ten days.", "_Another way. Second way._", "Choose a leg of a hog that is fat and well fed: hang as above. To it, if large, put, in fine powder, one pound of bay salt, four ounces saltpetre, one pound of the coarsest sugar, and one handful of common salt, and rub it thoroughly. Lay the rind downwards, and cover the fleshy part with the salts. Baste it as often as you can with the pickle; the more the better. Keep it four weeks in the pickle, turning it daily. Drain and throw bran over it; then hang it in a chimney where wood is burnt, and turn it sometimes for ten days.", "_Another way. Third way._", "Hang the ham and sprinkle with salt as above, then rub it daily with the following in fine powder: half a pound of salt, ditto bay salt, two ounces of saltpetre, and two ounces of black pepper, mixed with a pound and a half of treacle. Turn it twice a day in the pickle, for three weeks. Lay it in a pail of water for one night, wipe it quite dry, and smoke it two or three weeks.", "_Another way, that gives a high flavour. Fourth way._", "When the weather will permit, hang the ham three days: mix an ounce of saltpetre with one quarter of a pound of bay salt, ditto common salt, ditto of coarsest sugar, and a quart of strong beer; boil them together, and pour over immediately on the ham; turn it twice a day in the pickle for three weeks. An ounce of black pepper, ditto of pimento, in finest powder, added to the above, will give still more flavour. Cover with bran when wiped, and smoke from three to four weeks, as you approve; the latter will make it harder, and more of the flavour of Wesphalia. Sew hams in hessings, i.e. coarse wrapper, if to be smoked where there is strong fire.", "_A method of giving a still higher flavour._", "Sprinkle the ham with salt after it has hung two or three days: let drain; make a pickle of a quart of strong beer, half a pound of treacle, an ounce of coriander seeds, two ounces of juniper berries, an ounce of pepper, ditto pimento, an ounce of saltpetre, half an ounce of sal prunel, a handful of common salt, and a head of shalot, all pounded or cut fine. Boil these together a few minutes, and pour over the ham: this quantity for one of ten pounds. Rub and turn it every day, for a fortnight; then sew it up in a thin linen bag, and smoke it three weeks. Observe to drain it from the pickle, and rub it in bran previous to drying.", "_Hogs’ Cheeks to dry._", "The snout being cut off, the brains removed, and the head cleft, but not cut apart on the upper side, rub it well with salt. Next day remove the brine, and salt it again; the following day cover the head with half an ounce of saltpetre, two ounces of bay salt, a little common, and four ounces of coarsest sugar. Let the head be often turned. In twelve days smoke for a week like bacon.", "_To dress Hams._", "If long hung, put the ham into water a night, and either dig a hole in the earth, or let it lie on damp stones, sprinkled with water to mellow, two or three days, covering it with a heavy tub, to keep vermin from it. Wash it well, and put it into a boiler with plenty of water. Let it simmer four, five, or six hours, according to the size. When sufficiently done, if before the time of serving, cover it with a clean cloth doubled, and keep the dish hot over boiling water. Remove the skin, and strew raspings over the ham. Garnish with carrot. Preserve the skin as whole as possible, to keep over the ham when cold, which will prevent its drying.", "_The manner of curing Wiltshire Bacon._", "Sprinkle each flitch with salt, and let the blood drain off for twenty four hours; then mix one pound and a half of coarse sugar, ditto of bay salt, not quite so much as half a pound of saltpetre, and a pound of common salt, and rub it well on the bacon, turning it every day for a month; then hang it to dry, and afterwards smoke it ten days. The above salts are for the whole hog.", "_To pickle Pork._", "The quantities proportioned to the middlings of a pretty large hog; the hams and shoulders being cut off.", "Mix and pound fine four ounces of saltpetre, one pound of coarse sugar, one ounce of sal prunel, and a little common salt. Having sprinkled the pork with salt, and drained it twenty four hours, rub it with the above, and then pack the pieces light in a small deep tub, filling up the spaces with common salt. Place large pebbles on the pork, to prevent its swimming in the pickle which the salt will produce.", "_Sausages._", "Chop fat and lean of pork: season with sage, pepper, and salt; and you may add two or three pimentos. _Half fill_ hog’s guts, that have been soaked and made extremely clean: or the meat may be kept in a very small pan, closely covered; and so rolled and dusted with a very little flour before they are fried.", "_An excellent Sausage to eat cold._", "Season fat and lean pork with some salt, saltpetre, black and Jamaica pepper, all in finest powder, and well rubbed into the meat. The sixth day cut it small, and mix with it some shred shalot, or garlick, as fine as possible. Have ready an ox gut that has been scoured, salted, and soaked well, and fill it with the above stuffing: tie up the ends, and hang it to smoke as you would hams; but first wrap it in a fold or two of old muslin. It must be high dried. Some eat it without boiling, others like it boiled first. The skin should be tied in different places, making each link about eight or nine inches long.", "_Spadbury’s Oxford Sausages._", "Chop a pound and a half of pork, and the same of veal, cleared of skins and sinews. Add three quarters of a pound of beef suet, mince and mix them. Steep the crumbs of a penny loaf in water, and with a little dried sage, pepper, and salt, mix with the meat.", "_Black Puddings._", "The blood must be stirred with salt till cold. Put a quart of it, or rather more, to a quart of old grits, to soak one night; and soak the crumbs of a quartern loaf in rather more than two quarts of new milk, made hot. In the mean time prepare the guts, by washing and scraping with salt and water, and changing the water several times. Chop fine a little winter savory and thyme, a great deal of pennyroyal, pepper, salt, a few cloves, allspice, ginger, and nutmeg. Mix these with three pounds of beefsuet, and six eggs well beaten and strained, and then beat the bread, grits, &c. all up with the seasoning. When well mixed, have ready some hogs fat cut in large bits, and as you fill the skins put it in at proper distances. Tie them in links, having only half filled them, and boil them in a large kettle, pricking them as they swell, or they will burst. When boiled, lay them between clean cloths till cold, and hang them up in the kitchen. When to be used, scald them a few minutes in water, wipe and put them in a Dutch oven.", "If there are not sufficient skins, put the stuffing in basons, and boil, covered with floured cloths; and slice and fry it when used.", "_Black Puddings another way._", "Soak a quart of bruised grits in two quarts of hot milk, or less, if sufficient to swell them. Chop a good quantity of pennyroyal, some savory and thyme; salt, pepper, and Jamaica pepper, finely powdered. Mix the above with a quart of the blood, prepared as before: then half fill the skins, after they have been cleaned most thoroughly, and put as much of the leaf, i. e. fat of the pig, as shall make it pretty rich. Boil as before directed.", "_White Hogs’ Puddings._", "When the skins have been soaked and cleaned as before directed, rinse and soak them all night in rosewater, and put into them the following filling; mix half a pound of blanched almonds, cut in seven or eight bits, with one pound of grated bread, two pounds of marrow or suet, one pound of currents, some beaten cinnamon, cloves, mace, and nutmeg, a quart of cream, yelks of six, and whites of two eggs, a little orange flour water, a little fine Lisbon sugar, some lemon peel, and citron sliced, and half fill the skins. Boil as before directed.", "_Hogs’ Lard._", "Should be carefully melted in a jar, put into a kettle of water, and boiled and run into bladders that have been extremely well cleaned. The smaller they are, the better the lard keeps; as after the air reaches it, it becomes rank. Put in a sprig of rosemary when melted.", "This being a most useful article for frying fish, it should be prepared with care. Mixed with butter it makes fine crust.", "_Pig’s Harslet._", "Wash and dry some liver, sweetbreads, and fat and lean bits of pork; beating the latter with a rolling pin to make it tender. Season with pepper, salt, sage, and a little onion, shred fine. Put all when mixed into a cawl, and fasten it up tight with a needle and thread. Roast it on a hanging jack, or by a string. Or serve in slices with parsley for a fry.", "Serve with a sauce of port and water, and mustard just boiled up, and put into the dish.", "_Loins and Necks of Pork, roast._", "Shoulders and breasts put into pickle, or salt the former as a leg.", "_Rolled Neck._", "Bone it. Put a forcemeat of chopped sage, a very few crumbs of bread, salt, pepper, and two or three pimentos over the inside: then roll the meat as tight as you can, and roast it slowly, and at a good distance at first.", "_To make a Pickle for Hams, Tongues, or Beef, if boiled and skimmed between each parcel of them, that will keep for years._", "To two gallons of spring water put two pounds of coarse sugar, two pounds of bay, and two and a half pounds of common salt, and half a pound of saltpetre, in a deep earthen glazed pan, that will hold four gallons, and has a cover that will fit close. Keep the beef or hams as long as they will bear, before you put them into the pickle, and sprinkle them with coarse sugar in a pan, from which they must drain. Rub the hams, &c. well with the pickle, and pack them in close, putting as much as the pan will hold, so that the pickle may cover them. The pickle is not to be boiled at first. A small ham may lie fourteen days, a large one three weeks; a tongue twelve days; beef in proportion to its size. They will eat well out of the pickle without drying. When to be dried, let each piece be drained over the pan, and when it will drop no longer, take a clean sponge and dry it thoroughly. Six or eight hours will smoke them; and there should be only a little sawdust and wet straw burnt to smoke them; but if put into a baker’s chimney, sew them in coarse cloth, and hang them a week.", "_Excellent Bacon._", "When the hog is divided, if a large one, the chine should be cut out. The bacon will be preserved from being rusty, if the spareribs are left in. Salt the bacon six days; then drain it from the first pickle. Mix as much salt as you judge proper with eight ounces of bay salt, four ounces of saltpetre, and one pound of coarse sugar, to each hog, the hams being first cut off. Rub the salts well in, and turn it every day for a month. Drain, and smoke a few days; or dry without, by hanging in the kitchen, not near the fire.", "MUTTON. _The Haunch._", "Keep as long as it can be preserved sweet, by the different modes of keeping. Let it be washed with warm milk and water, or vinegar, if necessary; but soak off the flavour from keeping. Put a coarse paste on strong paper, and fold the haunch in: set it at a great distance from the fire, and allow proportionable time for the paste, which do not remove till about thirty five or forty minutes before serving; then baste it perpetually. You will have brought the haunch nearer to the fire before you take off the paste, and must froth it up as you would venison.", "A gravy must be made of a pound and a half of loin of old mutton, simmered in a pint of water to half, and no seasoning but salt. Brown it with a little burnt sugar, and send it up in the dish: but there should be much gravy in the meat; for though long at the fire, the distance and covering will prevent its being done dry.", "Serve with currantjelly sauce.", "Legs roasted, and onion or currantjelly sauce: or, boiled, with caper sauce and vegetables.", "Necks are particularly useful, as so many dishes may be made of them; but they are not advantageous for the family. The bones should be cut short; which the butchers will not do unless particularly desired.", "_Note._ When there is more fat to a neck or loin of mutton than is agreeable to eat with the lean, it makes an uncommonly good suet pudding, or crust for a meatpie, being cut very fine.", "The best end of the neck boiled, and served with turnips: or roasted: or in steaks, in pies, or harrico.", "The scrag stewed in broth, or with a small quantity of water, some small onions, a few peppercorns and a little rice, and served together.", "_Harrico._", "Take off some of the fat, and cut the middle or best end of the neck into rather thin steaks. Put the fat into a fryingpan, and, flouring, fry them in it of a fine light brown, but not enough for eating. Put them in a dish while you fry the carrots, turnips, and onions; the former in dice, the latter sliced; but they must only be warmed, not browned, or you need not fry them. Then lay the steaks at the bottom of a stewpan, the vegetables over, and pour as much boiling water on them as will just cover: give one boil, skim well, and then set the pan on the side of the fire to simmer gently till tender: in three or four hours skim, and add pepper, salt, and one spoonful of catsup.", "_Mutton Pie._", "Cut steaks from a loin or neck of mutton: beat them and remove some of the fat. Season with salt, pepper, and a little onion. Put a little water at the bottom of the dish, and a little paste on the edge; then cover with a moderately thick paste. Or raise small pies, and, breaking each bone in two to shorten it, season and cover it over, pinching the edge. When they come out, pour a spoonful of gravy, made of a bit of mutton, into each. The mutton should have hung.", "_Mutton and Potatoe Pie._", "Season the steaks of a loin or neck; lay them in a dish: have ready potatoes mashed very thick, with some milk, and a bit of butter and salt, and cover the meat as with a very thick crust, and to come on the surrounding edge.", "_Mutton Pudding._", "Season as above. Lay one layer of steaks at the bottom of the dish, and pour a batter of potatoes boiled and pressed through a colander, and mixed with milk and an egg, over them: then putting the rest of the steaks, and batter, bake it.", "Batter with flour, instead of potatoes, eats well, but requires more egg, and is not so good.", "_Mutton Sausages._", "Take a pound of the rawest part of a leg of mutton that has been either roasted or boiled: chop it extremely small: season with pepper, salt, mace, and nutmeg. Add six ounces of beef suet, some sweet herbs, two anchovies, and a pint of oysters, all chopped very small; a quarter of a pound of grated bread, some of the anchovy liquor, and all that came from the oysters; the yelks and whites of two eggs well beaten. Put it all, when well mixed, into a little pot, and use it by rolling it into balls or sausage shape, and fry them. If approved, a _little_ shalot may be added; or garlick, which is a great improvement.", "_Mutton Steaks_", "Should be cut from a loin or neck that has hung. If the latter, the bones should not be long. They should be broiled on a clear fire, and seasoned when half done, and frequently turned; when, taking into a very hot dish, rub a bit of butter on each, and serve hot and hot the moment they are done.", "They may be covered with forcemeat.", "_Mutton Collops._", "Cut from that part of a well hung loin of mutton which is next the leg, some collops very thin. Take out the sinews. Season them with salt, pepper and mace, and strew over them shred parsley, thyme, and two or three shalots. Fry them in butter till half done. Add half a pint of gravy, a little juice of lemon, and a piece of butter rubbed in flour, and simmer the whole very gently five minutes. They should be served immediately, or they will be hard.", "_Lamb Steaks._", "Fry a beautiful brown. Throw over them, when served, a good quantity of crumbs of bread fried, and crimped parsley: the receipt for doing which of a fine colour, is given under the article of vegetables.", "Mutton and Lamb steaks, seasoned and broiled in buttered papers, either with crumbs and herbs, or without, are a genteel dish, and eat well.", "Sauce for them, called sauce Robart, under the list of sauces.", "Saddle or Loin of mutton, roasted: the former a fashionable dish.", "Shoulder of mutton, roasted, and onion sauce. Bladebone broiled.", "_Shoulder of Mutton boiled with Oysters._", "Hang it some days, then salt it well for two. Bone it, and sprinkle it with pepper, and a bit of mace pounded. Lay some oysters over it, and roll the meat up tight with a fillet. Stew it in a small quantity of water, with an onion, and a few peppercorns, till quite tender.", "Have ready a little good gravy, and some oysters stewed in it: thicken with flour and butter, and pour over the mutton when the tape is removed. The stewpan should be kept close covered.", "_Breast of Mutton._", "The superfluous fat being cut off, roast, and serve with stewed cucumbers: or, to eat cold, having covered it with chopped parsley: or half boiled, and then grilled before the fire, being covered with crumbs and herbs, and served with caper sauce: or boned, a good deal of the fat being taken off, and covered with bread, herbs, and seasoning; then rolled, and boiled, and served with chopped walnut, or capers and butter.", "_Rolled Loin of Mutton._", "Hang the mutton, to be tender. Bone it, and lay a seasoning of pepper, pimento, mace, nutmeg, a few cloves, all in fine powder, over it. Next day prepare a stuffing as for a hare, beat the meat, and cover it with the stuffing, roll it tight, and fillet it. Half bake it in a slow oven: let it grow cold: remove the fat, and put the gravy into a stewpan: flour the meat, and put in likewise; stew till near ready, and add a glass of port wine, some catsup, an anchovy, and a little lemon pickle, half an hour before serving, which do in the gravy, and with jelly sauce. A few fresh mushrooms are a great improvement, but not if to eat like hare, nor add the lemon pickle.", "Rumps, kidneys, livers, and hearts, well washed, seasoned, and broiled, and served with cold butter rubbed on them.", "_Steaks of Mutton, or Lamb and Cucumbers._", "Quarter cucumbers, and lay them in a deep dish; sprinkle them with salt, and pour vinegar over. Fry chops of a fine brown, and put them in a stewpan: drain the cucumbers, and put over the steaks: put some sliced onions, pepper, and salt: pour hot water or weak broth on them: stew and skim well.", "_An excellent Hotch Potch._", "Stew pease, lettuce, and onions, in a very little water, with a beef or ham bone. While doing, fry some mutton or lamb steaks, seasoned, of a nice brown. Three quarters of an hour before dinner put the steaks into a stewpan, and the vegetables over: stew them, and serve all together in a tureen.", "_Another Hotch Potch._", "Knuckle of veal, and scrag of mutton, stewed with vegetables as above.", "_Mutton Ham._", "Choose a fine grained leg of wether mutton, of twelve or fourteen pounds weight. Let it be cut ham shape, and hang two days: then put into a stewpan half a pound of bay salt, the same of common salt, two ounces of saltpetre, half a pound of coarsest sugar, all in powder: mix and make it quite hot; then rub it well into the ham, let it be turned in the liquor daily. At the end of four days put two ounces more of common salt: in twelve days take it out; dry, and hang it up in the wood smoke a week.", "_Mutton Cutlets in the Portuguese way._", "Cut the chops, and half fry them, with sliced shalot or onion, chopped parsley, and two bayleaves; seasoned with pepper and salt. Then lay a forcemeat on a piece of white paper, put the chop on it, cover with forcemeat, and twist the paper up, leaving a hole for the end of the bones to go through. Broil on a gentle fire. Serve with sauce Robart; or, as the seasoning makes the cutlets high, a little gravy.", "Leg boiled in a cloth to look as white as possible: the loin fried in steaks and served round, garnished with dried or fried parsley. Spinach to eat with it. Or dressed separately, or roasted.", "_Lamb’s Head and Hinge._", "That of a house lamb is best, but either, if soaked in cold water, will be white. Boil the head separately till very tender, and have ready the liver and lights cut small. After being three parts boiled, stew them in a little of the water in which they were boiled. Season, and thicken with flour and butter, and serve the mince round the head.", "_Fore Quarter of Lamb._", "Roasted whole, or separately. If left to be cold, chopped parsley should be sprinkled over it.", "_Lamb’s Fry._", "Serve it fried a beautiful colour, and a good deal of dried or fried parsley over it.", "_Turkey to Boil._", "Make a stuffing of bread, herbs, salt, pepper, nutmeg, lemonpeel, a few oysters or an anchovy, a bit of butter, some suet, and an egg. Put this in the crop, and fasten up the skin, and boil the turkey in a floured cloth, to make it very white. Have ready a fine oyster sauce, made rich with butter, a little cream, a spoonful of soy, if approved, and pour over the bird. Or, liver and lemon sauce.", "Hen birds are best for boiling, and should be young.", "_Turkey to Roast._", "The sinews of the legs should be drawn, whichever way it be dressed. The head should be twisted under the wing; and in drawing, care should be taken not to tear the liver, or let the gall touch it. Put a stuffing of sausage meat; or, if sausages are to be served in the dish, a bread stuffing. As this makes a large addition to the size of the bird, observe that the heat of the fire be constantly to that part; for the breast is frequently not enough done. A little strip of paper should be put on the bone to prevent scorching, while the other parts roast. Baste well, and froth it up. Gravy in the dish, and plenty of bread sauce in a sauce tureen.", "_Pulled Turkey._", "Divide the meat of the breast by pulling instead of cutting; then warm it in a spoonful or two of white gravy, a little cream, grated nutmeg, salt, and a little flour and butter: warm, but do not boil it. The leg seasoned, scored, and broiled, put in the dish, with the above round it. Cold chicken does as well.", "_Turkey Patties._", "Mince some of the white parts, and with grated lemon, nutmeg, salt, a very little white pepper, cream, and a very little bit of butter warmed. Fill the patties; they having been first baked with a bit of bread in each, to keep them hollow.", "_Pheasants and Partridges._", "Roast as turkey, and serve with a fine gravy: in which put the smallest bit of garlick, and bread sauce. When cold, they may be made into excellent patties, but their flavour should not be overpowered by lemon.", "_Potted Partridge._", "When nicely cleaned, season with the following, in finest powder: mace, Jamaica pepper, white pepper, and salt. Rub every part well; then lay the breasts downwards in a pan, and pack the birds as close as you possibly can. Put a good deal of butter on them; then cover the pan with a coarse flour paste, and a paper over: tie close and bake. When cold, put into pots, and cover with butter.", "_A very economical way of Potting Birds._", "Prepare as before. When baked, and become cold, cut them in proper pieces for helping, and pack them close into a large potting pot, and leave, if possible, no spaces to receive the butter; with which, cover them, and one third part less will be requisite than when done whole.", "_To clarify Butter for potted things._", "Put it in a sauce boat, and set that in a stewpan that has a little water in, over the fire. When melted, observe not to pour the milky parts over the potted things, they will sink to the bottom.", "Boiled, with oyster, lemon, parsley, and butter, or liver sauces; or with bacon and greens.", "_Ditto roasted._", "Egg sauce, bread sauce, or garnished with sausages, scalded, and parsley.", "A large barndoor fowl well hung, stuffed in the crop with sausage meat, and gravy in the dish, and with bread sauce.", "The head should be turned under the wing.", "Fowl split down the back, peppered, salted, and broiled. Serve it with mushroom sauce.", "_To boil Fowl with Rice._", "Stew the fowl very slowly, in some clear mutton broth, well skimmed, and seasoned with onion, mace, pepper, and salt. About half an hour before it be ready, put in a quarter of a pint of rice, well washed and soaked. Simmer till tender; then strain from the broth, and put the rice on a sieve before the fire. Keep the fowl hot; lay it in the middle of the dish, and the rice round it, without the _broth_; which will be very nice to eat as such; but the less liquor it is done with the better.", "_Fricassee of Chickens._", "Boil them rather more than half in a small quantity of water: let them cool; then cut them up, and put them to simmer in a little gravy, made of the liquor they were boiled in, and a bit of veal or mutton, onion, mace, lemonpeel, white pepper, and a bunch of sweet herbs. When quite tender, keep them hot while you thicken the sauce thus: strain off, and put it back into the saucepan, with a little salt, a scrape of nutmeg, a bit of flour and butter: give it one boil; and when you are going to serve, beat up the yelk of an egg, add half a pint of cream, and stir them over the fire, but do not let it boil.", "It will be equally good without the egg.", "_Another white Sauce, more easily made._", "Take a little of the water that boiled the fowls, (which must be kept hot) and stew with it some cut onion, a bit of parsley, a blade of mace, and a bit of lemonpeel. Mix with this a bit of butter, flour, and little thick cream, and adding the chicken, warm it with the sauce.", "The above for veal or rabbit; but if either are not sufficiently done before, then the cream and flour should be added just before serving, after the meat is a little stewed.", "_Davenport Fowls._", "Hang young fowls a night: take the livers, hearts, and tenderest parts of the gizzards, shred very small, with half a handful of young clary, an anchovy to each fowl, one onion, and the yelks of four eggs, boiled hard, with pepper, salt, and mace to your taste. Stuff the fowls with this, and sew up the vents and necks quite close, that the water may not get in. Boil them in salt and water till near done; then drain, and put them into a stewpan, with butter enough to brown them. Then serve with fine melted butter, and a spoonful of catsup, of either sort, in the dish.", "_To pull Chicken._", "Take off the skin, and pull the flesh off the bones of a cold fowl, in as large pieces as you can. Dredge with flour, and fry of a nice brown in butter; which drain from it, and simmer in a good gravy, well seasoned, and thickened with a little flour and butter. Add the juice of half a lemon.", "_Chicken Pie._", "Cut up two young fowls: season with white pepper, salt, a little mace, and nutmeg, all in the finest powder; likewise a little Cayenne. Put the chicken, slices of ham or gammon, forcemeat, and hard eggs, alternately. If to be in a dish, put a little water; if in a raised crust, none. Against the pie be baked, have ready a gravy of knuckle of veal, with a few shank bones, seasoned with herbs, onion, mace, and pepper. If in a dish, put in as much gravy as will fill it: if in crust, let it go cold; then open the lid, and put in the jelly.", "_The Forcemeat for Pies of Fowls of any kind._", "Pound fine, cold chicken, or veal, a bit of fat bacon, some grated ham, crumbs of bread, a very little bit of onion, parsley, knotted marjorum, and a very small bit of tarragon, chopped fine; a blade of mace, a little nutmeg, white pepper, and salt, in finest powder. When well mixed, add eggs to make into balls.", "_Chicken Curry._", "Cut up the chickens before they are dressed, and fry them in butter, with sliced onions, till of a fine colour: or if you use those that have been dressed, do not fry them: lay the joints, cut in two or three pieces each, into a stewpan, with veal or mutton gravy, a clove or two of garlick, four large spoonfuls of cream, and some Cayenne: rub smooth one or two spoonfuls of curry powder, with a little flour, and a bit of butter, and add twenty minutes before you serve; stewing it on till ready. A little juice of lemon should be squeezed in when serving.", "Slices of rare done veal, rabbit, or turkey, make a good curry.", "A dish of rice boiled plain, as hereafter directed, must be always served to eat with curry.", "_Another Curry, and more quickly made._", "Cut up a chicken or young rabbit; if the former, take off the skin, and rub each piece in a large spoonful of flour, mixed with half an ounce of curry powder: slice two or three onions, and fry in butter, of a fine light brown; then add the meat, and fry altogether, until the latter begin to brown; then put into a stewpan, and pour boiling water over to cover. Let it simmer very gently two or three hours until quite tender. If too thick, put more water half an hour before it be served.", "Dressed fowl or meat may be done; but the curry will be better made of fresh.", "Are to be roasted like fowls; but their heads twisted under the wing, and served with gravy, and bread sauce, or with sauce for wild fowl. See Sauces.", "_To pot Grouse, or Moor Game._", "Pick, singe, and wash them very clean; then rub them inside and out with a high seasoning of salt, pepper, mace, nutmeg, and allspice. Lay them in as small a pot as will hold them: cover them with butter, and bake them in a slow oven. When cold, take off the butter, move the birds from the gravy, dry, and put them into pots that will just fit one or two; the former, where there are not many. Melt the former butter with some more, so as to completely cover the birds: but take care not to oil it. Do not let it be too hot.", "_To roast Widgeon, Duck, Teal, or Moorhen._", "The flavour is best preserved without stuffing; but put some pepper, salt, and a bit of butter in the birds. Wild fowl require to be much less done than tame, and to be served of a fine colour.", "The basting ordered in the foregoing receipt takes off a fishy taste which wild fowl sometimes have. Send up a very good gravy in the dish; and on cutting the breast, half a lemon squeezed over, with pepper on it, improves the taste.", "Or stuff them with crumbs, a little shred onion, sage, pepper, and salt, but not a large quantity, and add a bit of butter. Slice an onion, and put into the dripping pan, with a little salt, and baste the fowls with it till three parts done; then remove that, and baste with butter. They should come up finely frothed, and not be overdone.", "An excellent sauce under that article.", "_Duck to boil._", "Choose a fine fat duck, salt it two days, then boil it slowly, and cover it with onion sauce made very white, and the butter melted with milk instead of water.", "To roast duck: stuff or not, and serve with gravy.", "_Duck Pie._", "Bone a full grown young duck, and a fine young fowl of a good size. Season them both well with mace, pepper, salt and allspice. Put the fowl within the duck, and a calf’s tongue that has been pickled red, and boiled, within the fowl. Make the whole to lie close. The skin of the legs and wings should be drawn inwards, that the body may lie smooth, Put the birds into a raised pie, or small piedish, and cover it with a thickish paste. Bake in a slow oven to eat cold.", "The old Staffordshire raised pies were made as above, but a turkey was put over the duck, and a goose over that, forming a very large pie.", "_Goose to Roast._", "After being carefully picked, the plugs of the feathers pulled out, and the hairs singed, let it be well washed, dried, and seasoned with onion, sage, pepper, and salt; fasten it tight at the neck and vent, and roast it.", "When half done, let a narrow strip of paper be skewered on the breastbone. Baste it well, and observe to take it up the moment it is done, nicely frothed. When the breast rises, take off the paper, and observe to serve it before it fall, or it will be spoiled, and come to table flattened. Before it is cut up, cut the apron off, and pour in a wineglass of port wine and a teaspoonful of mustard. Cut the breast from one pinion to the other, if for a large party, without leaving meat to the wingbone.", "Gravy, and apple sauce.", "_Green Goose Pie._", "Bone two green geese, having first removed every plug, and singed them nicely. Wash them clean; season high with salt, mace, pepper, and pimento: put one within the other, and press them close into your piedish; put a good deal of butter over them, and bake with or without a crust: if the latter, a cover that will keep the steam in, must supply the place of a crust. It will keep long.", "_Giblet Pie._", "Stew duck or goose giblets, when nicely cleaned, with onion, black pepper, and a bunch of sweet herbs, till tender. Let them become cold; then put them in the dish with two or three steaks of veal, beef, or mutton, especially if there are not giblets enough to make the sized pie that you wish. A little cup of cream, put in when baked, is a great improvement. Put the liquor in first.", "_Stewed Giblets._", "As above, and add a little butter and flour. Serve with sippets, and cream just scalded in the sauce.", "_Stewed Pigeons._", "Let them be fresh, and carefully cropped, drawn, and washed, then let them soak half an hour: in the mean time cut a hard white cabbage into water in slices as for pickling; drain it, and boil it in milk and water; drain it again, then lay some of it at the bottom of a stewpan; put the birds on it, being well seasoned, and cover them with the remainder; put a little broth into them, and stew till quite tender, before you serve. Add some cream, and a little flour and butter; give it one boil, and serve the cabbage round the pigeons.", "_Another way._", "Stew in a good gravy, stuffed or not, and season well. Add a little mushroom catsup, or fresh mushrooms.", "_To pickle Pigeons._", "Bone the pigeons, turn the inside out, and lard it: season with Jamaica pepper pounded very fine, and a little salt: turn the inside outward again, and tie the neck and rump with thread: put them in boiling water, let them boil a minute or two to plump; take them out, and dry with a cloth. The pickle must be made of an equal quantity of wine, and white wine vinegar; white pepper, Jamaica pepper, sliced nutmeg, ginger, and two or three bayleaves boiled. When it boils, put the pigeons into it, and let them boil fifteen minutes, if small; twenty, if large. Then take them out, wipe, and let them cool. When the pickle is cold, take off the fat, and put them in.", "They must be kept in a stonejar, tied down with a bladder to exclude the air. You may in some, instead of larding, put a stuffing of hard yelks of eggs, and marrow, in equal quantities, spices, and sweet herbs.", "_Pigeons in Jelly._", "Save some of the liquor in which a knuckle of veal has been boiled, as likewise a calf’s foot, or else simmer some isinglass in it, a blade of mace, an onion, a bunch of herbs, some lemonpeel, white pepper, and salt. When the pigeons are nicely cleaned and soaked, put them in a pan, and pour the liquor over them; and let them be baked, and remain in it till cold. When served, put jelly over and round them. Season them as you approve.", "_Potted Pigeons._", "Take fresh ones: clean them carefully: season with pepper and salt: put them close in a small pan, and pour butter over: bake, and when cold take them out. Put into fresh pots, fit to serve to table, two or three in each, and pour butter over, using that which was baked with them as part. Observe, that it is necessary to put a good deal of butter if to be kept.", "_Note._ Butter that has covered potted things is good for basting, and will make very good paste for meatpies. If to be high, add some mace, and a few Jamaica peppers to the seasoning.", "_Pigeon Pie._", "Clean as before: season; and, if approved, put some parsley into the birds, and a bit of butter, with pepper and salt. Lay a beefsteak at the bottom of the dish, and hard eggs between each two birds, and a little water. If you have ham in the house, lay a slice on each: it is a great improvement to the flavour.", "Observe, when you cut ham for sauce or pies, to turn it, and take from the underside instead of the prime.", "_Broiled Pigeons._", "Slit them down the back: season, and broil. Serve with mushroom sauce; or melted butter, with a little mushroom catsup.", "_Roast Pigeons._", "Should be stuffed with uncut parsley, seasoned; and served with parsley and butter. Asparagus, or peas, should be dressed to eat with them.", "_Parsley Pie._", "Lay veal or fowl at the bottom of a pie dish, seasoned. Take a colander full of picked parsley, cover the meat with it, and pour some cream into the dish, and a spoonful or two of broth. Cover with crust.", "_Potatoe Pasty._", "Boil, peel, and mash potatoes as fine as possible; then mix pepper, salt, and a little thick cream, or, if you prefer it, butter. Make a paste, and, rolling it out like a large puff, put the potatoe into it, and bake it.", "_Turnip Pie._", "Season mutton chops with pepper and salt: lay them in the bottom of a dish, reserving the ends of the bones to lay over the turnips; which cut and season, and lay over the steaks till the dish be full. Put two or three spoonfuls of water in, and cover with crust. You may add a little onion.", "_Shrimp Pie. Excellent._", "Take a quart of picked shrimps: if very salt, only season with mace, and a clove or two in fine powder; but if not salt, mince two or three anchovies, mix with the spice, and season them. Put some butter at the bottom of the dish, and over the shrimps, and a glass of sharp white wine. Put a good light paste over. They do not require long baking.", "_Cornish Pies._", "Scald and blanch some broad beans: cut mushrooms, carrots, turnips, and artichoke bottoms, and with some peas, and a little onion, make the whole into a nice stew, with some good veal gravy. Bake a crust over a dish, with a little lining round the edge, and a cup within to keep it from sinking: open the lid, and put in the fricassee made hot; seasoning to your taste. Shalots, parsley, lettuce, celery, or any sort of vegetables that you like, may be added.", "_Fish Pie._", "Put slices of cod that have been salted a night; pepper, and between each layer put a good quantity of parsley picked from the stalks, and some fresh butter. Pour a little broth, if you have any, or else a little water. Bake the pie; and when to be served, add a quarter of a pint of raw cream warm, with half a teaspoonful of flour. Oysters may be added.", "Mackerel will do well; but do not salt it till used.", "Soals, with oysters, seasoned with pounded mace, nutmeg, pepper, an anchovy, and some salt, make an excellent pie. Put in the oyster liquor, two or three spoonfuls of broth, and some butter, for gravy. When come from the oven, pour in a cup of thick cream.", "_To prepare Meat or Fowls for raised Pies._", "When washed, put a good seasoning of spices and salt. Set it over a fire in a stewpan, that will just hold the meat: put a piece of butter, and, covering close, let it simmer in its own steam till it shrink. It must be cool before it be put into the pie. Chicken’s sweetbreads, giblets, pigeon’s meat, almost any thing will make a good pie, if well seasoned, and made tender by stewing. A forcemeat may be put under and over, of cold chicken or veal, fat bacon, shred ham, herbs, bread, and seasoning, bound with an egg or two, or in balls. Or instead of crust, use an earthen pie form.", "If old, should be larded with bacon, after having hung as long as they will keep, and being first soaked in pepper and vinegar.", "If not paunched as soon as killed, hares are more juicy: but as that is usually done in the field, the cook must be careful to wipe it dry every day; the liver being removed, and boiled to keep for the stuffing.", "Parsley put into the belly will help keep it fresh.", "When to be dressed, the hare must be well soaked; and if the neck and shoulders are bloody, in warm water: then dry it, and put to it a large fine stuffing, made of the liver, an anchovy, some fat bacon, a little suet, herbs, spice, and bread crumbs, with an egg to bind it. Sew it up. Observe that the ears are nicely cleaned and singed. When half roasted, cut the skin off the neck to let out the blood, which afterwards fixes there. Baste with milk till three parts done, then with butter: and before served, froth it up with flour. It should be put down early, kept at a great distance at first from the fire, and drawn nearer by degrees.", "Send a rich brown gravy in the dish; melted butter in one boat, and currantjelly in another.", "_To jug an old Hare._", "After it is well cleaned and skinned, cut it up and season it with pepper, allspice, salt, pounded, mace, and a little nutmeg: put it into a jar, with an onion, a clove or two, a bunch of sweet herbs, and over all a bit of coarse beef. Tie it down with a bladder and leather quite close, and put the jar into a saucepan of water up to its neck, but no higher. Let the water boil gently five hours. When to be served, pour the gravy into a saucepan, and thicken it with butter and flour; or if become cold, warm the hare with the gravy.", "_Hare Soup._ See _Soups_.", "_Hare Pie._", "Season the hare after it is cut up. Put eggs, and forcemeat, and either bake in a raised crust or a dish: if in the former, put cold jelly gravy to it; if for the latter, the same hot; but the pie is to be eaten cold. See _Jelly Gravy among similar articles_.", "_Potted Hare._", "Having seasoned, and baked it with butter over, cover it with brown paper, and let it grow cold. Then take the meat from the bones, beat it in a mortar, and add salt, mace, and pepper, if not high enough; a bit of fresh butter melted, and a spoonful of the gravy that came from the hare when baked. Put the meat into small pots, and cover it well with butter warmed. The prime should be baked at the bottom of the pot.", "_Broiled Hare and hashed._", "The flavour of broiled hare is particularly fine. The legs or wings peppered and salted first, and when done, rubbed with cold butter.", "The other parts warmed with the gravy and a little stuffing.", "May be eaten various ways.", "Roasted with stuffing and gravy.", "Ditto without stuffing; and with liver, parsley, and butter: seasoned with pepper and salt.", "Boiled, and smothered with onion sauce; the butter being melted with milk instead of water.", "Fried, and served with dried or fried parsley, and liver sauce as above.", "Fricasseed, as directed for chickens.", "Made into Pies, as chickens, with forcemeat, &c. are excellent, when young.", "_To make Rabbit taste much like_ Hare.", "Choose a young full grown one: hang it, with the skin on, two or three days: skin, and lay it unwashed in a seasoning of black and Jamaica peppers, in fine powder, putting some port wine into the dish, and baste it occasionally for forty hours: then stuff and roast it as hare, and with the same sauce. Do not wash off the liquor that it lay in.", "_Potted Rabbit._", "Cut up and season three or four after washing them. The seasoning must be mace, pepper, salt, a little Cayenne, and a few pimentos in finest powder. Pack them as close as possible in a small pan, and make the surface smooth. Keep out the carcasses, having taken all the meat off them, and, putting a good deal of butter over the rabbits, bake them gently. Let them remain a day or two, then remove into potting pans; and add some fresh butter to that which already covers them.", "_Giblet Soup._", "Scald and clean three or four sets of goose or duck giblets; then set them on to stew with a scrag of mutton, or a pound of gravy beef, or bone of knuckle of veal, an oxtail, or some shankbones of mutton; three onions, a blade of mace, ten peppercorns, two cloves, a bunch of sweet herbs, and two quarts of water. Simmer till the gizzards are quite tender, which must be cut in three or four parts; then put in a little cream, a spoonful of flour rubbed smooth with it, and a spoonful of mushroom catsup; or two glasses of sherry or Madeira wine instead of cream, and some Cayenne.", "_Turnip Soup._", "Stew down a knuckle of veal: strain, and let the broth stand still next day; take off the fat and sediment, and warm it, adding turnips cut in small dice: stew till they are tender: put a bit of pounded mace, white pepper, and salt. Before you serve, rub down half a spoonful of flour, with half a pint of cream, and boil with the soup: pour it on a roll in the tureen; but it should have soaked a little first in the soup, which should be as thick as middling cream.", "_Old Peas Soup._", "Save the water of boiled pork or beef: if too salt, use only a part, and the other of plain water: or put some roast beef bones, or a ham or bacon bone to give a relish; or an anchovy or two. Set these on with some good whole or split peas, the smaller quantity of water at first the better: simmer till the peas will pulp through a colander; then set that, and some more of the liquor, besides what boiled the peas, some carrots, turnips, celery, and onion, or a leak or two, to stew till all be tender. Celery will take less time, and may be put in an hour before dinner. When ready, put fried bread in dice, dried mint rubbed small, pepper, and, if wanted, salt, in the tureen, and pour the soup upon them.", "_Green Peas Soup._", "In shelling, divide the old from the young, and put the former, with a bit of butter, and a little water into a stewpan, and the old parts of lettuce, an onion or two, a little pepper and salt. Simmer till the peas will pulp through a colander; which when done, add to it some more water, and that which boiled the peas, the best parts of the lettuce, and the young peas, a handful of spinach cut small, pepper, and salt to taste. Stew till the vegetables are quite tender; and a few minutes before serving, throw in some green mint, cut fine.", "Should the soup be too thin, a spoonful of rice flour, rubbed down with a bit of butter, and boiled with it, will give it consistence.", "_Note._ If soup or gravy be too weak, the cover of the saucepan should be taken off, and the steam let out, boiling it very quick.", "When there is plenty of vegetables, green peas soup needs no meat: but if approved, a pig’s foot, or a small bit of any sort, may be boiled with the old peas, and removed into the second process till the juices shall be obtained. Observe, three or four ounces of butter, will supply richness to a soup without meat, or make it higher with it.", "_Gravy Soup._", "Wash a leg of beef, break the bone, and set it over the fire with five quarts of water, a large bunch of herbs, two onions, sliced and fried, but not burnt, a blade or two of mace, three cloves, twenty Jamaica peppers, and forty black. Simmer till the soup be as rich as you choose; then strain off the meat, which will be fit for the servants’ table. Next day take off the cake of fat, and that will warm with vegetables; or make a piecrust for the same. Have ready such vegetables as you choose to serve, cut in dice, carrot, and turnip, sliced, and simmer till tender. Celery should be stewed in it likewise; and before you serve, boil some vermicelli long enough to be tender, which it will be in fifteen minutes. Add a spoonful of soy, and one of mushroom catsup. Some people do not serve the vegetables, only boil for the flavour. A small roll should be made hot, and kept long enough in the saucepan to swell, and then be sent up in the tureen.", "_A rich White Soup._", "Boil in a small quantity of water a knuckle of Veal, and scrag of mutton, mace, white pepper, two or three onions, and sweet herbs, the day before you want the soup. Next day take off the fat, and put the jelly into a saucepan, with a quarter of a pound of sweet almonds blanched, and beaten to a paste in a mortar with a little water to prevent oiling, and put to it apiece of stale white bread, or crumb of a roll; a bit of cold veal, or white of chicken. Beat these all to a paste with the almond paste, and boil it a few minutes with a pint of raw thick cream, a bit of fresh lemonpeel, and half a blade of mace pounded; then add this thickening to the soup. Let it boil up and strain it into the tureen: if not salt enough, then put it in. If macaroni or vermicelli be served, they should be boiled in the soup, and the thickening be strained after being mixed with a part. A small rasped roll may be put in.", "Instead of the cream thickening, as above, ground rice, and a little cream may be used.", "_A plainer White Soup._", "Of a small knuckle of veal, two or three pints of soup may be made, with seasoning as before, and both served together, with the addition of a quarter of a pint of good milk.", "_An excellent Soup._", "A scrag or knuckle of veal, slices of undressed gammon, onions, mace, and a small quantity of water, simmered till very strong, and lower it with a good beef broth made the day before, and stewed until the meat is done to rags. Add cream, vermicelli, almonds as before, and a roll.", "_Carrot Soup._", "Put some beef bones, with four quarts of the liquor in which a leg of mutton or beef has been boiled, two large onions, one turnip, pepper and salt, into a saucepan, and stew for three hours. Have ready six large carrots, cut thin after they are scraped; strain the soup on them, and stew till soft enough to pulp through a hair sieve or coarse cloth: then boil the pulp with the soup; which is to be as thick as pea ssoup. Use two wooden spoons to rub the carrots through. Make the soup the day before it is to be used. Add Cayenne.", "_Onion Soup._", "To the water that has boiled a leg or neck of mutton, put carrots, turnips, and, if you have one, a shankbone, and simmer till the juices are obtained. Strain it on six onions previously sliced, and fried a light brown; with which simmer it three hours. Skim it carefully, and serve it. Put into it a little roll or fried bread.", "_Vegetable Soup._", "Pare and slice five or six cucumbers, the inside of as many cos lettuces, a sprig or two of mint, two or three onions, some pepper and salt, a pint and half of young peas, and a little parsley. Put these, with half a pound of fresh butter, into a saucepan to stew in their own liquor near a gentle fire half an hour; then pour two quarts of boiling water to the vegetables, and stew them two hours: rub down a little flour into a teacup of water; boil it with the rest fifteen or twenty minutes, and serve it.", "_Another Vegetable Soup._", "Peel and slice six large onions, six potatoes, six carrots, and four turnips: fry them in half a pound of butter: pour on them four quarts of boiling water, and toast a crust of bread as brown and hard as possible, but do not burn it: put that, some celery, sweet herbs, white pepper and salt, to the above: stew gently four hours, strain through a coarse cloth: have ready sliced carrot, celery, and a little turnip, and add to your liking; and stew them tender in the soup. If approved, you may add an anchovy, and a spoonful of catsup.", "_Spinach Soup._", "Shred two handfuls of spinach, a turnip, two onions, a head of celery, two carrots, and a little thyme and parsley. Put all into a stewpot, with, a bit of butter the size of a walnut, and a pint of broth, or the water in which meat has been boiled; stew till the vegetables are quite tender: work them through a coarse cloth or sieve with a spoon; then with the pulp of the vegetables, and liquor, a quart of fresh water, pepper and salt, boil all together. Have ready some suet dumplings, the size of a walnut, and before you put the soup into the tureen, put them into it. The suet must not be shred too fine; and take care that it is perfectly fresh.", "_Scotch Leek Soup._", "Put the boiling of a leg of mutton into a stew pot, with a quantity of chopped leeks, and pepper and salt; simmer them an hour, then mix some oatmeal with a little cold water quite smooth, pour it into the soup, and setting it on a slow part of the fire, let it simmer gently; but take care that it does not burn to the bottom.", "_Hare Soup._", "Take an old hare that is good for nothing else than soup, cut in pieces, and put it with a pound and a half of lean beef, two or three shankbones of mutton well cleaned, a slice of lean bacon or ham; an onion, and a bunch of sweet herbs: pour on it two quarts of boiling water: cover the jar, in which you put these, with bladder and paper, and set it in a kettle of water: simmer till the hare is stewed to pieces: strain off the liquor, and give it one boil, with an anchovy cut in pieces, and add a spoonful of soy, and a little Cayenne and salt. A few fine forcemeat balls, fried of a good brown, should be served in the tureen.", "_Scotch Mutton Broth._", "Soak a neck of mutton in water for an hour: cut off the scrag, and put into a stewpot with two quarts of water: as soon as it boils, skim it well and simmer it an hour and a half; then take the best end of the mutton, cut it into pieces, two bones in each, and put as many as you think proper, having cut off some of the fat. Skim it the moment the fresh meat boils up, and every quarter of an hour. Have ready four or five carrots, the same of turnips, and three onions, all cut, but not small, and put in time enough to be quite tender; two large spoonfuls of Scotch barley, first wetted with cold water. The meat should stew three hours. Salt to taste, and serve all together. Twenty minutes before serving, put in some chopped parsley.", "It is an excellent winter dish.", "_Soups under the articles of their respective Meats._", "Oxcheek Soup. Hessian Soup. Mock turtle, page 49 to 52.", "_Ox rump Soup._", "Two or three rumps of beef, will make it stronger than a much larger proportion of meat without; and form a very nourishing soup.", "Make it like gravy soup, and give it what flavour or thickening you like.", "_Soup A-la-sap._", "Boil half a pound of grated potatoes, one pound of beef sliced thin, one pint of grey peas, one onion, and three ounces of rice, in six pints of water to five; strain it through a colander, then pulp the peas to it, and turn it into a saucepan again, with two heads of celery sliced: stew it tender, adding pepper and salt; and when you serve, fried bread.", "_Crawfish or Prawn Soup._", "Boil six whitings, and a large eel; or the latter, and half a thornback, being well cleaned, with as much water as will cover them. Skim clean, and put in whole pepper, mace, ginger, parsley, an onion, a little thyme, and three cloves. Boil to a mash. Pick fifty crawfish, or a hundred prawns, pound the shells, and a little roll, after having boiled them with a little water, vinegar, salt and herbs. Pour this liquor over the shells in a sieve, then pour the other soup, clear from the sediment; chop a lobster, and add to it, with a quart of good beef gravy. Add the tails of the crawfish or the prawns, and some flour and butter; and season as necessary.", "_Portable Soup. A very useful thing._", "Boil one or two knuckles of veal, one or two shins of beef, and a pound or more of fine juicy beef, in as much water only as will cover them. When the bones are cracked, out of which take the marrow, put any sort of spice you like, and three large onions. When the meat is done to rags, strain it off, and put in a _very_ cold place. When cold, take off the cake of fat (which will make crust for servants’ pies), put the soup into a double bottom tin saucepan, set it on a pretty quick fire, but do not let it burn. It must boil fast, and uncovered, and be stirred constantly for eight hours; Put into a pan, and let it stand in a cold place a day; then pour it into a round soup China dish, and set the dish into a stewpan of boiling water on a stove, and let it boil, and be occasionally stirred, till the soup become thick and ropy; then it is enough. Pour it into the little round part at the bottom of cups or basons to form cakes; and when cold, turn them out on flannel to dry, and wrap them in it. Keep them in tin canisters. When to be used, melt in boiling water: and if you wish the flavour of herbs or any thing else, boil it first, and having strained the water, melt the soup in it.", "This is very convenient for a bason of soup or gravy in the country, or at sea, where fresh meat is not always at hand.", "_Clear Gravy._", "Slice beef thin: broil a part of it, over a very clear quick fire, just enough to give colour to the gravy, but not to dress it: put that, and the raw into a very nicely tinned stewpan, with two onions, a clove, or two Jamaica and black peppers, and a bunch of sweet herbs: cover it with hot water; give it one boil, and skim it well two or three times: then cover it and simmer till quite strong.", "_To draw Gravy that will keep a week._", "Cut thin lean beef: put it in a fryingpan without any butter: set it on a fire covered, but take care it does not burn: let it stay till all the gravy that comes out of the meat be dried up into it again; then put as much water as will cover the meat, and let that stew away. Then put to the meat a small quantity of water, herbs, onions, spice, a bit of lean ham: simmer till it is rich, then keep it in a cool place. Remove the fat only when going to be used.", "_A rich Gravy._", "Cut beef in thin slices, according to the quantity wanted: slice onions thin, and flour both: fry them of a light pale brown, but on no account suffer them to go black: put them into a stewpan, and pouring boiling water on the browning in the fryingpan, boil it up, and pour on the meat. Put to it a bunch of parsley, thyme, savory, and a small bit of knotted marjorum, and the same of tarragon, some mace, Jamaica and black peppers, a clove or two, and a bit of ham or gammon. Simmer till you have all the juices of the meat; and be sure to skim the moment it boils, and frequently after. If for a hare, or stewed fish, anchovy should be added.", "The shankbones of mutton are a great improvement to the richness of the gravy; being first well soaked, and scoured clean.", "_Note._ Jelly gravy for cold pies should be brown or white, as the meat or fowl is. It must be drawn without frying, relished, and made quite clean, by running it through a flannel bag. To give it the consistence of jelly, shanks, or knuckle, or feet, should be boiled with the bones.", "_Jelly to cover cold Fish._", "Clean a maid: put it with three quarts of water, an ounce and a half of isinglass, a bit of mace, lemonpeel, white peppers, a stick of horseradish, and a little ham or gammon. Stew, till on trying with a spoon you find that it jellies: then strain it off, and add to it the whites of five eggs, a glass of sherry wine, and the juice of a lemon; give it another boil, and pour it through a jellybag till quite transparent.", "When cold, lay it over the fish with a spoon.", "_Cullis, or brown Sauce._", "Lay as much lean veal over the bottom of a stewpan as will cover it an inch thick: then cover the veal with thin slices of undressed gammon, two or three onions, two or three bayleaves, some sweet herbs, two blades of mace, and three cloves. Cover the stewpan, and set it over a slow fire. When the juices come out, let the fire be a little quicker. When the meat is of a fine brown, fill the pan with good beef broth, boil and skim it, then simmer an hour: add a little water, mixed with as much flour as will make it properly thick; boil it half an hour, and strain it.", "This will keep a week.", "_Veal Gravy._", "Make as directed for the cullis, leaving out the spice, herbs, and flour. It should be drawn very slowly: and if for white dishes, do not let the meat brown.", "_Bechamel or White Sauce._", "Cut lean veal in small slices, and the same quantity of lean bacon or ham: put them in a stewpan, with a good piece of butter, an onion, a blade of mace, a few mushroom buttons, a bit of thyme, and a bayleaf. Fry the whole over a very slow fire, but not to brown it: add flour to thicken; then put an equal quantity of good broth, and rich cream. Let it boil half an hour, stirring it all the time: strain it through a soup strainer.", "N. B. Soups and gravies are far better by putting the meat at the bottom of the pan, and stewing it, and the herbs, roots, &c. with butter, than by adding the water to the meat at first; and the gravy that is drawn from the meat, should be nearly dried up before the water is put to it. Do not use the sediment of gravies, &c. that have stood to be cold. When onions are strong, boil a turnip with them, if for sauce, which will make them mild.", "_Sauce for Wild Fowl._", "Simmer ten minutes a teacupful of port wine, the same of good meat gravy, a little shalot, a little pepper, salt, a grate of nutmeg, and a bit of mace: put a bit of butter and flour: give one boil, and pour through the birds; which in general are not stuffed as tame, but may be done so, if liked.", "_Another for the same, or Ducks._", "Serve a rich gravy in the dish: cut the breast in slices, but do not take them off; cut a lemon, and put pepper and salt on it; then squeeze it on the breast, and pour a spoonful of gravy over before you help.", "_Note._ In cutting up any wild fowl, duck, goose, or turkey for a large party, if you cut the slices down from pinion to pinion, without making wings, there will be more prime pieces.", "_Sauce Robart for Rumps or Steaks._", "Put into a saucepan a piece of butter the size of an egg: set it over the fire, and when browning, throw in a handful of sliced onions cut small: fry them brown, but do not let them burn: add half a spoonful of flour, shake the onions in it, give another fry, then put four spoonfuls of gravy, pepper, and salt, and boil gently ten minutes. Skim off the fat: add a teaspoonful of made mustard, a spoonful of vinegar, and half a lemon juice: boil, and pour round the steaks, which should be of a fine yellow brown, and garnished with fried parsley and lemon.", "_An Excellent Sauce for Carp or boiled Turkey._", "Rub half a pound of butter with a teaspoonful of flour; put to it a _little_ water, melt it, and add near a quarter of a pint of thick cream, and half an anchovy chopped fine, unwashed; set it over the fire, and as it boils up, add a large spoonful of real India soy. If that does not give it a fine colour, put a little more. Turn it into the sauce tureen, and put some salt, and half a lemon. Stir it well to prevent curdling.", "_Sauce for cold Fowl or Partridge._", "Rub down in a mortar the yelks of two eggs boiled hard, an anchovy, two dessert spoonfuls of oil, a little shalot, and a teaspoonful of mustard, (all should be pounded before the oil be added) then strain it.", "_Vinagret for cold Fowl or Meat._", "Chop fine mint, parsley, and shalot, and add salt, oil, and vinegar. It may be poured over, or sent in a boat.", "_Benton Sauce for hot or cold roast Beef._", "Grate, or scrape very fine, horseradish, a little made mustard, some pounded white sugar, and four large spoonfuls of vinegar.", "Serve in a saucer.", "_To melt Butter._", "On a clean trencher, mix a little flour to a large piece of butter, in the proportion of a teaspoonful to a full quarter of a pound; then put into a saucepan, and pour on it two large spoonfuls of hot water; set it on the fire, and let it boil quick. You should stir it round one way, and serve it as soon as ready.", "On the goodness of this depends the look and flavour of every sauce in which it is put.", "_Lobster Sauce._", "Pound the spawn, and two anchovies: pour on two spoonfuls of gravy: strain it into some butter melted as above; then put in the meat of the lobster, give one boil, and add a squeeze of lemon.", "_Another way._", "Leave out the anchovies and gravy, and do as above, with a little salt, and catsup, or not, as you like. Many prefer the flavour of the lobster and salt only.", "_Shrimp Sauce._", "If not picked at home, pour a little water over to wash, and put them to butter melted thick and smooth: give them one boil, and add the juice of lemon.", "_Anchovy Sauce._", "Chop one or two without washing: put to some flour and butter, and a little drop of water: stir it over the fire till it boil once or twice. When the anchovies are good, they will be dissolved; and the colour will be better than by the usual way.", "_Fish Sauce without Butter._", "Simmer very gently a quarter of a pint of vinegar, half a pint of water (which must not be hard) with an onion, half a handful of horseradish, and the following spices lightly bruised: four cloves, two blades of mace, and half a teaspoonful of black pepper. When the onion is quite tender, chop it small with two anchovies: and set the whole on the fire to boil for a few minutes, with a spoonful of catsup. Mean time, have ready and well beaten the yelks of three fresh eggs: strain; mix in the liquor by degrees with them; and when well mixed, set the saucepan over a gentle fire, keeping a bason in one hand, into which toss the sauce to and fro, shaking the saucepan over the fire, that the eggs may not curdle. Do not boil, only let the sauce be hot enough to give the thickness of melted butter.", "_Lemon Sauce._", "Cut thin slices of lemon into very small dice, and put into melted butter; give one boil, and pour over boiled fowls.", "_Liver Sauce._", "Chop boiled liver of rabbits or fowls, and do as above, with a very little pepper and salt, and some parsley.", "_A very good Sauce, especially to hide the bad colour of Fowls._", "Cut the livers, slices of lemon in dice, scalded parsley, and hard eggs: add salt, and mix with butter: boil up, and pour over the fowls.", "Or for roast rabbit.", "_Egg Sauce._", "Boil the eggs hard, and cut them in small pieces: then put them to melted butter.", "_Buttered Eggs._", "Beat four or five eggs, yelk and white together: put a quarter of a pound of butter in a bason and then put that in boiling water; stir it till melted: then pour that butter and the eggs into a saucepan. Keep a bason in your hand: just hold the saucepan in the other over a slow part of the fire, shaking it one way; as it begins to warm, pour it into a bason, and back; then hold it again over the fire, stirring it constantly in the saucepan, and pouring it into the bason, more perfectly to mix the egg and butter, until they shall be hot without boiling.", "Serve on toasted bread; or in a bason to eat with salt fish or red herrings.", "_Onion Sauce._", "Peel, and boil onions tender: squeeze the water from them; then chop, and add butter that has been melted rich and smooth as before, but with a little good milk instead of water: boil up once, and serve for boiled rabbits, partridges, scrag, or knuckle of veal; or roast mutton.", "_Oyster Sauce._", "Save the liquor in opening, and boil with the beards, a bit of mace, and lemonpeel. Mean time throw the oysters into cold water, and drain it off. Strain the liquor, and put it into a saucepan with them, and as much butter, mixed with a little milk, as will make sauce enough; a little flour being previously rubbed with it.", "Set them over the fire, stir all the time; and when the butter has boiled once or twice, take them off, and keep the saucepan near, but not on the fire; for if done too much, the oysters will be hard. Squeeze a little lemonjuice, and serve.", "If for company, a little cream is a great improvement. Observe the oysters will thin the sauce, and put butter accordingly.", "_Bread Sauce._", "Boil a large onion, cut in four, with some black peppers, and milk, until the former be quite a pap. Pour the milk strained on grated white stale bread, and cover it. In an hour put it into a saucepan, with a good piece of butter, mixed with a little flour: boil the whole up together, and serve.", "Some people like the bread pulped through a colander before the butter be added. A large spoonful of cream improves it.", "_Little Eggs for Pies or Turtles._", "Boil three eggs hard: beat the yelks fine with the raw yelk of an egg; then make up the paste into small eggs, and throw them into a little boiling water to harden.", "_Fish Sauce A-la-Craster._", "Thicken a quarter of a pound of butter with flour, and brown it; then put to it a pound of the best anchovies, cut small, six blades of pounded mace, ten cloves, forty black and Jamaica peppers, a few small onions, a faggot of sweet herbs; namely, savory, thyme, basil, and knotted marjorum; a little parsley, and sliced horseradish. On these pour half a pint of the best sherry wine, and a pint and a half of strong gravy: simmer all gently for twenty minutes; then strain it through a sieve, and bottle it for use: the way of which, is to boil some of it in the butter, as melting.", "_A very fine Fish Sauce._", "Put into a very nice tin saucepan, a pint of fine port wine, one gill of mountain, half a pint of walnut catsup that is fine, twelve anchovies, and the liquor that belongs to them, one gill of walnut pickle, the rind and juice of a large lemon, four or five shalots, Cayenne to taste, three ounces of scraped horseradish, three blades of mace, and two teaspoonfuls of made mustard: boil gently, till the rawness go off, then put it in small bottles for use.", "Cork very close, and seal the top.", "_Camp Vinegar._", "Slice a large head of garlick, and put it into a widemouthed bottle, with half an ounce of Cayenne, two teaspoonfuls of real soy, two of walnut catsup, four anchovies chopped, a pint of vinegar, of cochineal enough to give the colour of lavender drops. Let it stand six weeks, then strain off quite clear, and keep in small bottles, sealed up.", "_Lemon Pickle._", "Wipe six lemons: cut each into eight pieces: put on them a pound of salt, six large cloves of garlick, two ounces of horseradish, sliced thin; likewise of cloves, mace, nutmeg, and Cayenne, a quarter of an ounce each, and two ounces of flour of mustard; to these put two quarts of vinegar: boil a quarter of an hour in a well tinned saucepan, or which is better, do it in a strong jar, in a kettle of boiling water, or set the jar on the hot hearth till done. Set the jar by, and stir it daily for six weeks. Keep the jar close covered. Put into small bottles.", "_Shalot Vinegar._", "Split six or eight shalots: put them into a quart bottle: fill it up with vinegar: stop it; and in a month it will be fit for use.", "_Essence of Anchovies._", "Take a dozen of anchovies, chop them, and without the bone, but with some of their own liquor strained: add them to sixteen large spoonfuls of water: boil gently till dissolved, which will be in a few minutes. When cold, strain and bottle it.", "_Mushroom Catsup._", "Take the largest broad mushrooms, break them into an earthen pan, strew salt over, and stir them now and then for three days. Then let them stand for twelve, till there is a thick scum over. Strain, and boil the liquor with Jamaica and black peppers, mace, ginger, a clove or two, and some mustardseed. When cold, bottle it, and tie a bladder over the cork. In three months boil it again with some fresh spice, and it will then keep a twelvemonth.", "_Mushroom Catsup, another way._", "Take a stewpan full of the large flap mushrooms, that are not wormeaten, and the skins and fringe of those you have picked; throw a handful of salt among them, and set them by a slow fire. They will produce a great deal of liquor, which you must strain; and put to it four ounces of shalots, two cloves of garlick, a good deal of pepper, ginger, mace, cloves, and a few bayleaves. Boil and skim very well. When cold, cork close. In two months boil it up again, with a little fresh spice, and a stick of horseradish, and it will then keep the year; which mushroom catsup rarely does, if not boiled a second time.", "_Walnut Catsup of the finest sort._", "Boil a gallon of the expressed juice of walnuts when they are tender, and skim it well: then put in two pounds of anchovies, bones and liquor, ditto of shalots, one ounce of cloves, ditto of mace, ditto of pepper, and one clove of garlick. Let all simmer till the shalots sink; then put the liquor into a pan till cold. Bottle, and divide the spice to each. Cork closely, and tie a bladder over.", "It will keep twenty years, and is not good the first. Be very careful to express the juice at home; for it is rarely unadulterated, if bought.", "Some people make liquor of the outside shell when the nut is ripe; but neither the flavour nor colour is then so fine.", "_Cockle Catsup._", "Open the cockles: scald them in their own liquor: add a little water when the liquor settles, if you have not enough: strain through a cloth, then season with every savory spice; and if for brown sauce, add port wine, anchovies, and garlick; if for white, omit these, and put a glass of sherry wine, lemonjuice and peel, mace, nutmeg, and white pepper. If for brown, burn a bit of sugar for colouring.", "It is better to have cockles enough, than to add water; and they are cheap.", "_Mushroom Powder._", "Wash half a peck of large mushrooms while quite fresh, and free them from grit and dirt with flannel. Scrape out the black part clean, and do not use any that are wormeaten: put them into a stewpan over the fire without water, with two large onions, some cloves, a quarter of an ounce of mace, and two spoonfuls of white pepper, all in powder. Simmer and shake them till all the liquor be dried up, but be careful they do not burn. Lay them on tins or sieves in a slow oven, till they are dry enough to beat to powder; then put the powder in small bottles, corked and tied closely, and keep in a dry place.", "A teaspoonful will give a very fine flavour to any soup or gravy, or any sauce; and it is to be added just before serving, and one boil given to it after it is put in.", "_To dry Mushrooms._", "Wipe them clean; and of the large take out the brown, and peel off the skin. Lay them on paper to dry in a cool oven, and keep them in paper bags in a dry place. When used, simmer them in the gravy, and they will swell to near their former size. To simmer them in their own liquor till it dry up into them, shaking the pan, then drying on tin plates, is a good way, with spice or not, as above, before made into powder.", "Tie down with bladder, and keep in a dry place, or in paper.", "_Sugar Vinegar._", "To every gallon of water, put two pounds of the very coarsest sugar: boil and skim thoroughly; then put one quart of cold water for every gallon of hot. When _cool_, put into it a toast spread with yeast. Stir it nine days; then barrel, and set it in a place where the sun will lie on it, with a bit of slate on the bunghole.", "When sufficiently sour, it may be bottled: or may be used from the cask, with a wooden spigot and faucet.", "_Gooseberry Vinegar._", "Boil spring water; and when cold, put to every three quarts, a quart of bruised ripe gooseberries in a large tub. Let them remain sixty hours, stirring often: then strain through a hair bag, and to each gallon of liquor add a pound of the coarsest sugar. Put it into a barrel, and a toast and yeast, cover the bunghole with a bit of slate, &c. as above. The greater quantity of sugar and fruit, the stronger the vinegar.", "_Wine Vinegar._", "After making raisin wine, when the fruit has been strained, lay it on a heap to heat: then to every hundred weight put fifteen gallons of water. Set the cask, and put yeast, &c. as before.", "As vinegar is so necessary an article in a family, and one on which so great a profit is made, a barrel or two might always be kept preparing, according to what suited. If the raisins of wine were ready, that kind might be made: if a great plenty of gooseberries made them cheap, that sort; or if neither, then the sugar vinegar, so that the cask may not be left empty, and grow musty.", "_Kitchen Pepper._", "Mix in the finest powder, one ounce of ginger; of cinnamon, black pepper, nutmeg, and Jamaica pepper, half an ounce of each; ten cloves, and six ounces of salt. Keep it in a bottle. It is an agreeable addition to any brown sauces or soups.", "Spice in powder, kept in small bottles, close stopped, goes much further than when used whole. It must be dried before pounded; and should be done in quantities that may be wanted in three or four months. Nutmeg need not be done; but the others should be kept in separate bottles, with a little label on each.", "_Browning, to colour and flavour made dishes._", "Beat to powder four ounces of doubly refined sugar: put it into a very nice iron fryingpan, with one ounce of fine fresh butter: mix it well over a clear fire, and when it begins to froth, hold it up higher. When of a very fine dark brown, pour in a small quantity of a pint of port wine; and the whole by very slow degrees, stirring all the time. Put to the above half an ounce of Jamaica, and the same of black pepper, six cloves of shalots peeled, three blades of mace bruised, three spoonfuls of mushroom, and the same of walnut catsup, some salt, and the finely pared rind of a lemon. Boil gently fifteen minutes; pour it into a bason till cold; take off the scum, and bottle for use.", "_To make Sprats taste like Anchovies._", "Salt them well, and let the salt drain from them. In twenty four hours wipe them dry, but do not wash them. Mix four ounces of common salt, an ounce of bay salt, an ounce of saltpetre, a quarter of an ounce of sal prunel, and half a teaspoonful of cochineal, all in the finest powder. Sprinkle it among three quarts of the fish, and pack them in two stone jars. Keep in a cold place, fastened down with a bladder.", "These are pleasant on bread and butter: but have the best for sauce.", "_To keep Anchovies when the liquor dries._", "Pour on them beef brine.", "_To keep Capers._", "Add fresh vinegar, that has been scalded, and become cold; and tie them close, to keep out the air.", "_To make Mustard._", "Mix the best Durham flour of mustard by degrees, with boiling water, to a proper thickness, rubbing it perfectly smooth: add a little salt, and keep it in a small jar, close covered; and put only as much into the glass as will be used soon; which should be wiped daily round the edges.", "_Another way for immediate use._", "Mix the mustard with new milk by degrees, to be quite smooth, and add a little raw cream. It is much softer this way, is not bitter, and will keep well.", "The patent mustard is by many preferred, and it is perhaps as cheap, being always ready: and if the pots are returned, three pence is allowed for each.", "A teaspoonful of sugar to half a pint of mustard, is a great improvement, and softens it.", "Lay a pound of white ginger in water one night: then scrape, slice, and lay it in salt in a pan till the other ingredients shall be ready.", "Peel, slice, and salt a pound of garlick three days; then put it in the sun to dry. Salt and dry long pepper in the same way.", "Prepare various sorts of vegetables thus:", "Quarter small white cabbages: salt three days: squeeze and set them in the sun to dry.", "Cauliflowers cut in their branches: take off the green from radishes: cut celery in three inch lengths: ditto French beans whole, likewise the shoots of alder, which will look like bamboo. Apples and cucumbers, choose of the least seedy sort; cut them in slices, or quarters, if not too large. All must be salted, drained, and dried in the sun, except the latter; over which you must pour boiling vinegar, and, in twelve hours, drain them, but no salt must be used.", "Put the spice, garlick, a quarter of a pound of mustardseed, and as much vinegar as you think enough for the quantity you are to pickle, into a large stonejar, and one ounce of turmeric to be ready against the vegetables shall be dried. When they are ready, observe the following directions: put some of them into a two quart stonejar, and pour over them one quart of boiling vinegar: next day take out those vegetables, and when drained, put them into a large stock jar, and boiling the vinegar, pour it over some more of the vegetables; let them lie a night, and do as above. Thus proceed till you have cleansed each set from the dust which must inevitably fall on them by being so long in doing: then, to every gallon of vinegar, put two ounces of flour of mustard, mixing, by degrees, with a little of it boiling hot. The whole of the vinegar should have been previously scalded, but left to be cool before put to the spice. Stop the jar tight.", "This pickle will not be ready for a year; but you may make a small jar for eating in a fortnight, by only giving them one scald in water, after salting and drying as above, but without the preparative vinegar; then pour the vinegar that has the spice and garlick, boiling hot over. If at any time it be found that the vegetables have not swelled properly, boiling the pickle, and pouring it over them hot, will plump them.", "_English Bamboo, to Pickle._", "Cut the large young shoots of alder, which put out in the middle of May, (the middle stalks are most tender) peel off the outward peel, or skin, and lay them in salt and water, very strong, one night. Dry them piece by piece in a cloth. Have in readiness a pickle thus made and boiled. To a quart of vinegar put an ounce of white pepper, an ounce of sliced ginger, a little mace and pimento, and pour boiling on the alder shoots, in a stonejar: stop close, and set by the fire two hours, turning the jar often, to keep scalding hot. If not green when cold, strain, off the liquor, and pour boiling hot