147-*Mrs. Melroe, in herEconomical Cookery, page 7, tells us, she has ascertained from actual experiments, that “thedrippingsof roast meat, combined with wheat flour, oatmeal, barley, pease, or potato-starch, will make delicious soup, agreeable and savoury to the palate, and nutritive and serviceable to the stomach; and that while a joint is roasting, good soup may be made from the drippings of theFAT, which is theessence of meat, as seeds are of vegetables, and impregnatesSOUPwith the identical taste of meat.”“Writers on cookery give strict directions to carefullyskim off the fat, and in the next sentence order butter (a much more expensive article) to be added: instead of this, when any fat appears at the top of your soup or stew,do not skim itoff, but unite it with the broth by means of the vegetable mucilages, flour, oatmeal, ground barley, or potato-starch; when suspended the soup is equally agreeable to the palate nutritive to the stomach,” &c.“Cooks bestow a great deal of pains to make gravies; they stew and boil lean meat for hours, and, after all, their cookery tastes more of pepper and salt than any thing else. If they would add the bulk of a chesnut of solid fat to a common-sized sauce-boatful of gravy, it will give it more sapidity than twenty hours’ stewing lean meat would, unless a larger quantity was used than is warranted by the rules of frugality.” See Nos.205and229.“The experiments ofDr. Starkon the nourishing powers of different substances, go very far to prove that three ounces of the fat of boiled beef are equal to a pound of the lean.Dr. Pages, the traveller, confirms this opinion: ‘Being obliged,’ says he, ‘during the journey from North to South America by land, to live solely on animal food, I experienced the truth of what is observed by hunters, who live solely on animal food, viz. that besides their receiving little nourishment from the leaner parts of it, it soon becomes offensive to the taste; whereas the fat is both more nutritive, and continues to be agreeable to the palate. To many stomachs fat is unpleasant and indigestible, especially when converted into oil by heat; this may be easily prevented, by the simple process of combining the fat completely with water, by the intervention of vegetable mucilage, as in melting butter, by means of flour, the butter and water are united into a homogeneous fluid.’”—FromPractical Economy, by a Physician. Callow, 1801.147-†See note at the foot ofNo. 201.
147-*Mrs. Melroe, in herEconomical Cookery, page 7, tells us, she has ascertained from actual experiments, that “thedrippingsof roast meat, combined with wheat flour, oatmeal, barley, pease, or potato-starch, will make delicious soup, agreeable and savoury to the palate, and nutritive and serviceable to the stomach; and that while a joint is roasting, good soup may be made from the drippings of theFAT, which is theessence of meat, as seeds are of vegetables, and impregnatesSOUPwith the identical taste of meat.”
“Writers on cookery give strict directions to carefullyskim off the fat, and in the next sentence order butter (a much more expensive article) to be added: instead of this, when any fat appears at the top of your soup or stew,do not skim itoff, but unite it with the broth by means of the vegetable mucilages, flour, oatmeal, ground barley, or potato-starch; when suspended the soup is equally agreeable to the palate nutritive to the stomach,” &c.
“Cooks bestow a great deal of pains to make gravies; they stew and boil lean meat for hours, and, after all, their cookery tastes more of pepper and salt than any thing else. If they would add the bulk of a chesnut of solid fat to a common-sized sauce-boatful of gravy, it will give it more sapidity than twenty hours’ stewing lean meat would, unless a larger quantity was used than is warranted by the rules of frugality.” See Nos.205and229.
“The experiments ofDr. Starkon the nourishing powers of different substances, go very far to prove that three ounces of the fat of boiled beef are equal to a pound of the lean.Dr. Pages, the traveller, confirms this opinion: ‘Being obliged,’ says he, ‘during the journey from North to South America by land, to live solely on animal food, I experienced the truth of what is observed by hunters, who live solely on animal food, viz. that besides their receiving little nourishment from the leaner parts of it, it soon becomes offensive to the taste; whereas the fat is both more nutritive, and continues to be agreeable to the palate. To many stomachs fat is unpleasant and indigestible, especially when converted into oil by heat; this may be easily prevented, by the simple process of combining the fat completely with water, by the intervention of vegetable mucilage, as in melting butter, by means of flour, the butter and water are united into a homogeneous fluid.’”—FromPractical Economy, by a Physician. Callow, 1801.
147-†See note at the foot ofNo. 201.
Tostew them, seeNo. 500, ditto with onions,No. 501.
Those who are nice about steaks, never attempt to have them, except in weather which permits the meat to be hung till it is tender, and give the butcher some days’ notice of their wish for them.
If, friendly reader, you wish to entertain your mouth with a superlative beef-steak, you must have the inside of the sirloin cut into steaks. The next best steaks are those cutfrom the middle of a rump, that has been killed at least four days in moderate weather, and much longer in cold weather, when they can be cut about six inches long, four inches wide, and half an inch thick: do not beat them, which vulgar trick breaks the cells in which the gravy of the meat is contained, and it becomes dry and tasteless.
N.B. If your butcher sends steaks which are not tender, we do not insist that you should object to let him be beaten.
Desire the butcher to cut them of even thickness; if he does not, divide the thicker from the thinner pieces, and give them time accordingly.
Take care to have a very clear, brisk fire; throw a little salt on it; make the gridiron hot, and set it slanting, to prevent the fat from dropping into the fire, and making a smoke. It requires more practice and care than is generally supposed to do steaks to a nicety; and for want of these little attentions, this very common dish, which every body is supposed capable of dressing, seldom comes to table in perfection.
Ask those you cook for, if they like it under, or thoroughly done; and what accompaniments they like best; it is usual to put a table-spoonful of catchup (No. 439), or a little minced eschalot, orNo. 402, into a dish before the fire; while you are broiling, turn the steak, &c. with a pair of steak-tongs, it will be done in about ten or fifteen minutes; rub a bit of butter over it, and send it up garnished with pickles and finely-scraped horse-radish. Nos.135,278,299,255,402,423,439, and356, are the sauces usually composed for chops and steaks.
N.B. Macbeth’s receipt for beef-steaks is the best—
——“when ’t is done, ’t were wellIf ’t were done quickly.”
Obs.“Le véritableBIFTECK,comme il se fait en Angleterre,” as Mons. Beauvilliers calls (in hisl’Art du Cuisinier, tom. i. 8vo. Paris, 1814, p. 122) what he says we call “romesteck,” is as highly esteemed by our French neighbours, as their “ragoûts” are by our countrymen, who
——“post to Paris go,Merely to taste their soups, and mushrooms know.”King’sArt of Cookery, p. 79.
These lines were written before the establishment of Albion house, Aldersgate Street, where every luxury that nature and art produce is served of the primest quality, and in the most scientific manner, in a style of princely magnificence and perfect comfort: the wines, liqueurs, &c. are superlative,and every department of the business of the banquet is conducted in the most liberal manner.
The French author whom we have before so often quoted, assuresles amateurs de bonne chèreon the other side of the water, it is well worth their while to cross the channel to taste this favourite English dish, which, when “mortifiée à son point” and well dressed, he says, is superior to most of the subtle double relishes of the Parisian kitchen.Almanach des Gourmands, vol. i. p. 27.
Beef is justly accounted the most nutritious animal food, and is entitled to the same rank among solid, that brandy is among liquid stimuli.
The celebratedTrainer, Sir Thomas Parkyns, of Bunny Park, Bart., in his book onWrestling, 4to. 3d edit. 1727, p. 10, &c., greatly prefers beef-eaters to sheep-biters, as he called those who ate mutton.
When Humphries the pugilist was trained by Ripsham, the keeper of Ipswich jail, he was at first fed on beef, but got so much flesh, it was changed for mutton, roasted or broiled: when broiled, great part of the nutritive juices of the meat is extracted.
The principles upon which training153-*is conducted, resolve themselves into temperance without abstemiousness, and exercise without fatigue.
Cut them through the long way, score them, sprinkle a little pepper and salt on them, and run a wire skewer through them to keep them from curling on the gridiron, so that they may be evenly broiled.
Broil them over a very clear fire, turning them often till they are done; they will take about ten or twelve minutes, if the fire is brisk: or fry them in butter, and make gravy for them in the pan (after you have taken out the kidneys), by putting in a tea-spoonful of flour; as soon as it looks brown, put in as much water as will make gravy; they will take five minutes more to fry than to broil. For sauce, Nos.318,355, and356.
Obs.Some cooks chop a few parsley-leaves very fine, and mix them with a bit of fresh butter and a little pepper and salt, and put a little of this mixture on each kidney.
We can only recommend this method of dressing when the fire is not good enough for roasting.
Pick and truss it the same as for boiling, cut it open down the back, wipe the inside clean with a cloth, season it with a little pepper and salt, have a clear fire, and set the gridiron at a good distance over it, lay the chicken on with the inside towards the fire (you may egg it and strew some grated bread over it), and broil it till it is a fine brown: take care the fleshy side is not burned. Lay it on a hot dish; pickled mushrooms, or mushroom sauce (No. 305), thrown over it, or parsley and butter (No. 261), or melted butter flavoured with mushroom catchup (No. 307).
Garnish it with slices of lemon; and the liver and gizzard slit and notched, seasoned with pepper and salt, and broiled nicely brown, with some slices of lemon. For grill sauce, seeNo. 355.
N.B. “It was a great mode, and taken up by the court party in Oliver Cromwell’s time, to roast half capons, pretending they had a more exquisite taste and nutriment than when dressed whole.” SeeJoan Cromwell’sKitchen, London, 1664, page 39.
To be worth the trouble of picking, must be well grown, and well fed.
Clean them well, and pepper and salt them; broil them over a clear, slow fire; turn them often, and put a little butter on them: when they are done, pour over them, either stewed (No. 305) or pickled mushrooms, or catchup and melted butter (No. 307, orNo. 348or355).
Garnish with fried bread-crumbs or sippets (No. 319): or, when the pigeons are trussed as for boiling, flat them with a cleaver, taking care not to break the skin of the backs or breasts. Season them with pepper and salt, a little bit of butter, and a tea-spoonful of water, and tie them close at both ends; so that when they are brought to table, they bring their sauce with them. Egg and dredge them well with grated bread (mixed with spice and sweet herbs, if you please); then lay them on the gridiron, and turn them frequently: if your fire is not very clear, lay them on a sheet of paper well buttered, to keep them from getting smoked. They are much better broiled whole.
The same sauce as in the preceding receipt, orNo. 343or348.
Veal Cutlets(No. 521andNo. 90).Pork Chops(No. 93).
151-*The season for these is from the 29th ofSeptemberto the 25th ofMarch; to ensure their being tender when out of season,STEW THEMas in receiptNo. 500.TO WARM UP COLD RUMP-STEAKS.Lay them in a stew-pan, with one large onion cut in quarters, six berries of allspice, the same of black pepper, cover the steaks with boiling water, let them stew gently one hour, thicken the liquor with flour and butter rubbed together on a plate; if a pint of gravy, about one ounce of flour, and the like weight of butter, will do; put it into the stew-pan, shake it well over the fire for five minutes, and it is ready; lay the steaks and onions on a dish and pour the gravy through a sieve over them.153-*See “The Art of Invigorating and Prolonging Life,” by the editor of “The Cook’s Oracle.” Published by G. B. Whittaker, No. 13, Ave-Maria Lane.
151-*The season for these is from the 29th ofSeptemberto the 25th ofMarch; to ensure their being tender when out of season,STEW THEMas in receiptNo. 500.
TO WARM UP COLD RUMP-STEAKS.
Lay them in a stew-pan, with one large onion cut in quarters, six berries of allspice, the same of black pepper, cover the steaks with boiling water, let them stew gently one hour, thicken the liquor with flour and butter rubbed together on a plate; if a pint of gravy, about one ounce of flour, and the like weight of butter, will do; put it into the stew-pan, shake it well over the fire for five minutes, and it is ready; lay the steaks and onions on a dish and pour the gravy through a sieve over them.
153-*See “The Art of Invigorating and Prolonging Life,” by the editor of “The Cook’s Oracle.” Published by G. B. Whittaker, No. 13, Ave-Maria Lane.
The vegetable kingdom affords no food more wholesome, more easily procured, easily prepared, or less expensive, than the potato: yet, although this most useful vegetable is dressed almost every day, in almost every family, for one plate of potatoes that comes to table as it should, ten are spoiled.
Be careful in your choice of potatoes: no vegetable varies so much in colour, size, shape, consistence, and flavour.
The reddish-coloured are better than the white, but the yellowish-looking ones are the best. Choose those of a moderate size, free from blemishes, and fresh, and buy them in the mould. They must not be wetted till they are cleaned to be cooked. Protect them from the air and frost, by laying them in heaps in a cellar, covering them with mats, or burying them in sand or in earth. The action of frost is most destructive: if it be considerable, the life of the vegetable is destroyed, and the potato speedily rots.
Wash them, but do not pare or cut them, unless they are very large. Fill a sauce-pan half full of potatoes of equal size155-†(or make them so by dividing the larger ones), put to them as much cold water as will cover them about an inch: they are sooner boiled, and more savoury, than when drowned in water. Most boiled things are spoiled by having too little water, but potatoes are often spoiled by too much: they must merely be covered, and a little allowed for waste in boiling, so that they may be just covered at the finish.
Set them on a moderate fire till they boil; then take them off, and put them by the side of the fire to simmer slowly till they are soft enough to admit a fork (place no dependence on the usual test of their skins’ cracking, which, if they are boiled fast, will happen to some potatoes when they are not half done, and the insides quite hard). Then pour the wateroff (if you let the potatoes remain in the water a moment after they are done enough, they will become waxy and watery), uncover the sauce-pan, and set it at such a distance from the fire as will secure it from burning; their superfluous moisture will evaporate, and the potatoes will be perfectly dry and mealy.
You may afterward place a napkin, folded up to the size of the sauce-pan’s diameter, over the potatoes, to keep them hot and mealy till wanted.
Obs.—This method of managing potatoes is in every respect equal to steaming them; and they are dressed in half the time.
There is such an infinite variety of sorts and sizes of potatoes, that it is impossible to say how long they will take doing: the best way is to try them with a fork. Moderate-sized potatoes will generally be done enough in fifteen or twenty minutes. SeeObs.toNo. 106.
Put a bit of clean dripping into a frying-pan: when it is melted, slice in your potatoes with a little pepper and salt; put them on the fire; keep stirring them: when they are quite hot, they are ready.
Obs.—This is a very good way of re-dressing potatoes, or seeNo. 106.
Dress your potatoes as before directed, and put them on a gridiron over a very clear and brisk fire: turn them till they are brown all over, and send them up dry, with melted butter in a cup.
Peel large potatoes; slice them about a quarter of an inch thick, or cut them in shavings round and round, as you would peel a lemon; dry them well in a clean cloth, and fry them in lard or dripping. Take care that your fat and frying-pan are quite clean; put it on a quick fire, watch it, and as soon as the lard boils, and is still, put in the slices of potato, and keep moving them till they are crisp. Take them up, and lay them to drain on a sieve: send them up with a very little salt sprinkled over them.
When nearly boiled enough, as directed inNo. 102, put them into a stew-pan with a bit of butter, or some nice clean beef-drippings; shake them about often (for fear of burning them), till they are brown and crisp; drain them from the fat.
Obs.—It will be an elegant improvement to the last three receipts, previous to frying or broiling the potatoes, to flour them and dip them in the yelk of an egg, and then roll them in fine-sifted bread-crumbs; they will then deserve to be calledPOTATOES FULL DRESSED.
When your potatoes are thoroughly boiled, drain them quite dry, pick out every speck, &c., and while hot, rub them through a colander into a clean stew-pan. To a pound of potatoes put about half an ounce of butter, and a table-spoonful of milk: do not make them too moist; mix them well together.
Obs.—After Lady-day, when the potatoes are getting old and specky, and in frosty weather, this is the best way of dressing them. You may put them into shapes or small tea-cups; egg them with yelk of egg, and brown them very slightly before a slow fire. SeeNo. 108.
Prepare some boiled onions by putting them through a sieve, and mix them with potatoes. In proportioning the onions to the potatoes, you will be guided by your wish to have more or less of their flavour.
Obs.—SeenoteunderNo. 555.
Mash potatoes as directed inNo. 106; then butter some nice clean scollop-shells, patty-pans, or tea-cups or saucers; put in your potatoes; make them smooth at the top; cross a knife over them; strew a few fine bread-crumbs on them; sprinkle them with a paste-brush with a few drops of melted butter, and then set them in a Dutch oven; when they are browned on the top, take them carefully out of the shells and brown the other side.
Boil potatoes and greens, or spinage, separately; mash thepotatoes; squeeze the greens dry; chop them quite fine, and mix them with the potatoes, with a little butter, pepper, and salt; put it into a mould, buttering it well first; let it stand in a hot oven for ten minutes.
Wash and dry your potatoes (all of a size), and put them in a tin Dutch oven, or cheese-toaster: take care not to put them too near the fire, or they will get burned on the outside before they are warmed through.
Large potatoes will require two hours to roast them.
N.B. To save time and trouble, some cooks half boil them first.
This is one of the best opportunities theBAKERhas to rival the cook.
Half boil large potatoes, drain the water from them, and put them into an earthen dish, or small tin pan, under meat that is roasting, and baste them with some of the dripping: when they are browned on one side, turn them and brown the other; send them up round the meat, or in a small dish.
Mix mashed potatoes with the yelk of an egg; roll them into balls; flour them, or egg and bread-crumb them; and fry them in clean drippings, or brown them in a Dutch oven.
Are made by adding to a pound of potatoes a quarter of a pound of grated ham, or some sweet herbs, or chopped parsley, an onion or eschalot, salt, pepper, and a little grated nutmeg, or other spice, with the yelk of a couple of eggs: they are then to be dressed asNo. 111.
Obs.—An agreeable vegetable relish, and a good supper-dish.
The potatoes must be free from spots, and the whitest you can pick out; put them on in cold water; when they begin to crack strain the water from them, and put theminto a clean stew-pan by the side of the fire till they are quite dry, and fall to pieces; rub them through a wire sieve on the dish they are to be sent up in, and do not disturb them afterward.
Peel and slice your potatoes very thin into a pie-dish; between each layer of potatoes put a little chopped onion (three-quarters of an ounce of onion is sufficient for a pound of potatoes); between each layer sprinkle a little pepper and salt; put in a little water, and cut about two ounces of fresh butter into little bits, and lay them on the top: cover it close with puff paste. It will take about an hour and a half to bake it.
N.B. The yelks of four eggs (boiled hard) may be added; and when baked, a table-spoonful of good mushroom catchup poured in through a funnel.
Obs.—Cauliflowers divided into mouthfuls, and button onions, seasoned with curry powder, &c. make a favourite vegetable pie.
The best way to clean new potatoes is to rub them with a coarse cloth or flannel, a or scrubbing-brush, and proceed as inNo. 102.
N.B. New potatoes are poor, watery, and insipid, till they are full two inches in diameter: they are not worth the trouble of boiling before midsummer day.
Obs.—Some cooks prepare sauces to pour over potatoes, made with butter, salt, and pepper, or gravy, or melted butter and catchup; or stew the potatoes in ale, or water seasoned with pepper and salt; or bake them with herrings or sprats, mixed with layers of potatoes, seasoned with pepper, salt, sweet herbs, vinegar, and water; or cut mutton or beef into slices, and lay them in a stew-pan, and on them potatoes and spices, then another layer of the meat alternately, pouring in a little water, covering it up very close, and slewing slowly.
Potato mucilage (a good substitute for arrow-root),No. 448.159-*
Are boiled and dressed in the various ways we have just before directed for potatoes.
N.B. They should be covered with thick melted butter, or a nice white or brown sauce.
Pick cabbages very clean, and wash them thoroughly; then look them over carefully again; quarter them if they are very large. Put them into a sauce-pan with plenty of boiling water; if any scum rises, take it off; put a large spoonful of salt into the sauce-pan, and boil them till the stalks feel tender. A young cabbage will take about twenty minutes or half an hour; when full grown, near an hour: see that they are well covered with water all the time, and that no smoke or dirt arises from stirring the fire. With careful management, they will look as beautiful when dressed as they did when growing.
Obs.—Some cooks say, that it will much ameliorate the flavour of strong old cabbages to boil them in two waters;i. e.when they are half done, to take them out, and put them directly into another sauce-pan of boiling water, instead of continuing them in the water into which they were first put.
See receipt forBubble and Squeak.
Are boiled in the same manner; quarter them when you send them to table.
The receipt we have written for cabbages will answer as well for sprouts, only they will be boiled enough in fifteen or twenty minutes.
Spinage should be picked a leaf at a time, and washed in three or four waters; when perfectly clean, lay it on a sieve or colander, to drain the water from it.
Put a sauce-pan on the fire three parts filled with water, and large enough for the spinage to float in it; put a small handful of salt in it; let it boil; skim it, and then put in the spinage; make it boil as quick as possible till quite tender, pressing the spinage down frequently that it may be done equally; it will be done enough in about ten minutes, if boiled in plenty of water: if the spinage is a little old, give it a few minutes longer. When done, strain it on the back of a sieve; squeeze it dry with a plate, or between two trenchers; chop it fine, and put it into a stew-pan with a bit of butter and a little salt: a little cream is a great improvement, or instead of either some rich gravy. Spread it in a dish, and score it into squares of proper size to help at table.
Obs.—Grated nutmeg, or mace, and a little lemon-juice, is a favourite addition with some cooks, and is added when you stir it up in the stew-pan with the butter garnished. Spinage is frequently served with poached eggs and fried bread.
Set a stew-pan with plenty of water in it on the fire; sprinkle a handful of salt in it; let it boil, and skim it; then put in your asparagus, prepared thus: scrape all the stalks till they are perfectly clean; throw them into a pan of cold water as you scrape them; when they are all done, tie them up in little bundles, of about a quarter of a hundred each, with bass, if you can get it, or tape (string cuts them to pieces); cut off the stalks at the bottom that they may be all of a length, leaving only just enough to serve as a handle for the green part; when they are tender at the stalk, which will be in from twenty to thirty minutes, they are done enough. Great care must be taken to watch the exact time of their becoming tender; take them up just at that instant, and they will have their true flavour and colour: a minute or two more boiling destroys both.
While the asparagus is boiling, toast a round of a quartern loaf, about half an inch thick; brown it delicately on both sides; dip it lightly in the liquor the asparagus was boiled in, and lay it in the middle of a dish: melt some butter (No. 256); then lay in the asparagus upon the toast, which must project beyond the asparagus, that the company may see there is a toast.
Pour no butter over them, but send some up in a boat, or white sauce (No. 2 of No. 364).
Is tied up in bundles, and dressed in the same way as asparagus.
Choose those that are close and white, and of the middle size; trim off the outside leaves; cut the stalk off flat at the bottom; let them lie in salt and water an hour before you boil them.
Put them into boiling water with a handful of salt in it; skim it well, and let it boil slowly till done, which a small one will be in fifteen, a large one in about twenty minutes; take it up the moment it is enough, a minute or two longer boiling will spoil it.
N.B. Cold cauliflowers and French beans, carrots and turnips, boiled so as to eat rather crisp, are sometimes dressed as a salad (No. 372or453).
Set a pan of clean cold water on the table, and a saucepan on the fire with plenty of water, and a handful of salt in it.
Broccoli is prepared by stripping off all the side shoots, leaving the top; peel off the skin of the stalk with a knife; cut it close off at the bottom, and put it into the pan of cold water.
When the water in the stew-pan boils, and the broccoli is ready, put it in; let it boil briskly till the stalks feel tender, from ten to twenty minutes; take it up with a slice, that you may not break it; let it drain, and serve up.
If some of the heads of broccoli are much bigger than the others, put them on to boil first, so that they may get all done together.
Obs.—It makes a nice supper-dish served upon a toast, like asparagus. It is a very delicate vegetable, and you must take it up the moment it is done, and send it to table hot.
Are not so much used as they deserve; they are dressed in the same way as parsnips, only neither scraped nor cut till after they are boiled; they will take from an hour and a half to three hours in boiling, according to their size: to be sent to table with salt fish, boiled beef, &c. When young, large,and juicy, it is a very good variety, an excellent garnish, and easily converted into a very cheap and pleasant pickle.
Are to be cooked just in the same manner as carrots. They require more or less time according to their size; therefore match them in size: and you must try them by thrusting a fork into them as they are in the water; when that goes easily through, they are done enough. Boil them from an hour to two hours, according to their size and freshness.
Obs.Parsnips are sometimes sent up mashed in the same way as turnips, and some cooks quarter them before they boil them.163-*
Let them be well washed and brushed, not scraped. An hour is enough for young spring carrots; grown carrots must be cut in half, and will take from an hour and a half to two hours and a half. When done, rub off the peels with a clean coarse cloth, and slice them in two or four, according to their size. The best way to try if they are done enough, is to pierce them with a fork.
Obs.Many people are fond of cold carrot with cold beef; ask if you shall cook enough for some to be left to send up with the cold meat.
Peel off half an inch of the stringy outside. Full-grown turnips will take about an hour and a half gentle boiling; if you slice them, which most people do, they will be done sooner; try them with a fork; when tender, take them up, and lay them on a sieve till the water is thoroughly drained from them. Send them up whole; do not slice them.
N.B. To very young turnips leave about two inches of the green top. SeeNo. 132.
When they are boiled quite tender, squeeze them as dry as possible between two trenchers; put them into a saucepan; mash them with a wooden spoon, and rub them througha colander; add a little bit of butter; keep stirring them till the butter is melted and well mixed with them, and they are ready for table.
Are the shoots which grow out (in the spring) of the old turnip-roots. Put them into cold water an hour before they are to be dressed; the more water they are boiled in, the better they will look; if boiled in a small quantity of water they will taste bitter: when the water boils, put in a small handful of salt, and then your vegetables; if fresh and young, they will be done in about twenty minutes; drain them on the back of a sieve.
Cut off the stalk end first, and then turn to the point and strip off the strings. If not quite fresh, have a bowl of spring-water, with a little salt dissolved in it, standing before you, and as the beans are cleaned and stringed, throw them in. When all are done, put them on the fire in boiling water, with some salt in it; after they have boiled fifteen or twenty minutes, take one out and taste it; as soon as they are tender take them up; throw them into a colander or sieve to drain.
To send up the beans whole is much the best method when they are thus young, and their delicate flavour and colour are much better preserved. When a little more grown, they must be cut across in two after stringing; and for common tables they are split, and divided across; cut them all the same length; but those who are nice never have them at such a growth as to require splitting.
When they are very large they look pretty cut into lozenges.
Obs.SeeN.B.toNo. 125.
Young green pease, well dressed, are among the most delicious delicacies of the vegetable kingdom. They must be young; it is equally indispensable that they be fresh gathered, and cooked as soon as they are shelled for they soon lose both their colour and sweetness.
If you wish to feast upon pease in perfection, you must have them gathered the same day they are dressed, and put on to boil within half an hour after they are shelled.
Pass them through a riddle,i. e.a coarse sieve, which is made for the purpose of separating them. This precaution is necessary, for large and small pease cannot be boiled together, as the former will take more time than the latter.
For a peck of pease, set on a sauce-pan with a gallon of water in it; when it boils, put in your pease, with a table-spoonful of salt; skim it well, keep them boiling quick from twenty to thirty minutes, according to their age and size. The best way to judge of their being done enough, and indeed the only way to make sure of cooking them to, and not beyond, the point of perfection, or, as pea-eaters say, of “boiling them to a bubble,” is to take them out with a spoon and taste them.
When they are done enough, drain them on a hair-sieve. If you like them buttered, put them into a pie-dish, divide some butter into small bits, and lay them on the pease; put another dish over them, and turn them over and over; this will melt the butter through them; but as all people do not like buttered pease, you had better send them to table plain, as they come out of the sauce-pan, with melted butter (No. 256) in a sauce-tureen. It is usual to boil some mint with the pease; but if you wish to garnish the pease with mint, boil a few sprigs in a sauce-pan by themselves. See Sage and Onion Sauce (No. 300), and Pea Powder (No. 458); to boil Bacon (No. 13), Slices of Ham and Bacon (No. 526), and Relishing Rashers of Bacon (No. 527).
N.B. A peck of young pease will not yield more than enough for a couple of hearty pea-eaters; when the pods are full, it may serve for three.
Mem.Never think of purchasing pease ready-shelled, for the cogent reasons assigned in the first part of this receipt.
Peel and cut cucumbers in quarters, take out the seeds, and lay them on a cloth to drain off the water: when they are dry, flour and fry them in fresh butter; let the butter be quite hot before you put in the cucumbers; fry them till they are brown, then take them out with an egg-slice, and lay them on a sieve to drain the fat from them (some cooks fry sliced onions, or some small button onions, with them, till they are a delicate light-brown colour, drain them from the fat, and then put them into a stew-pan with as much gravyas will cover them): stew slowly till they are tender; take out the cucumbers with a slice, thicken the gravy with flour and butter, give it a boil up, season it with pepper and salt, and put in the cucumbers; as soon as they are warm, they are ready.
The above, rubbed through a tamis, or fine sieve, will be entitled to be called “cucumber sauce.” SeeNo. 399, Cucumber Vinegar. This is a very favourite sauce with lamb or mutton-cutlets, stewed rump-steaks, &c. &c.: when made for the latter, a third part of sliced onion is sometimes fried with the cucumber.166-*
Soak them in cold water, wash them well, then put them into plenty of boiling water, with a handful of salt, and let them boil gently till they are tender, which will take an hour and a half, or two hours: the surest way to know when they are done enough, is to draw out a leaf; trim them and drain them on a sieve; and send up melted butter with them, which some put into small cups, so that each guest may have one.
The large Portugal onions are the best: take off the top-coats of half a dozen of these (taking care not to cut off the tops or tails too near, or the onions will go to pieces), and put them into a stew-pan broad enough to hold them without laying them atop of one another, and just cover them with good broth.
Put them over a slow fire, and let them simmer about two hours; when you dish them, turn them upside down, and pour the sauce over.
Young onions stewed, seeNo. 296.
Those who desire to see this subject elaborately illustrated, we refer to “Evelyn’sAcetaria,” a discourse of Sallets, a 12mo. of 240 pages. London, 1699.
Mr. E. gives us “an account of seventy-two herbs proper and fit to make sallet with;” and a table of thirty-five, telling their seasons and proportions. “In the composure of a sallet, every plant should come in to bear its part, like the notes in music: thus the comical Master Cook introduced by Damoxenus, when asked, ‘what harmony there was in meats?’ ‘the very same,’ says he, ‘as the 3d, 5th, and 8th have to one another in music: the main skill lies in this, not to mingle’ (‘sapores minimè consentientes’). ‘Tastes not well joined, inelegant,’ as our Paradisian bard directs Eve, when dressing a sallet for her angelical guest, inMilton’sParadise Lost.”
He gives the following receipt for the oxoleon:—
“Take of clear and perfectly good oyl-olive three parts; of sharpest vinegar (sweetest of all condiments, for it incites appetite, and causes hunger, which is the best sauce), limon, or juice of orange, one part; and therein let steep some slices of horseradish, with a little salt. Some, in a separate vinegar, gently bruise a pod of Ginny pepper, and strain it to the other; then add as much mustard as will lie upon a half-crown piece. Beat and mingle these well together with the yelk of two new-laid eggs boiled hard, and pour it over your sallet, stirring it well together. The super-curious insist that the knife with which sallet herb is cut must be of silver. Some who are husbands of their oyl, pour at first the oyl alone, as more apt to communicate and diffuse its slipperiness, than when it is mingled and beaten with the acids, which they pour on last of all; and it is incredible how small a quantity of oyl thus applied is sufficient to imbue a very plentiful assembly of sallet herbs.”
Obs.Our own directions to prepare and dress salads will be found underNo. 372.