Lamb Cutlets and Steaks.
Flatten, season, and stew them in veal broth, and a little milk; season with white pepper and mace. When nearly done, thicken the sauce with mushroom powder, a bit of butter rolled in flour, and add a tea-cupful of hot cream.—Lamb Chops with Potatoes—Cut handsome chops from the neck, and trim the bone. Season, egg, and dip them in bread-crumbs and parsley, and fry of a pale yellow. Mash some potatoes thin, with butter or cream, place this high in the centre of a dish, score it, and arrange the chops round, leaning each one on the side of the adjoining one. Garnish with lemon slices, and pickled mushrooms.
Shoulder of Lamb Stuffed.
Take out the bone, and fill the vacancy with forcemeat. This may be roasted; or, if to be rich, stewed in good gravy, or braised. Glaze it, if you like, and serve with sorrel, or tomata sauce.—Or: parboiled, allowed to cool, scored in diamonds, seasoned with pepper, salt, and kitchen pepper, and finished on the gridiron, or in a Dutch oven.Sauce Robert, mushroom, or sorrel sauce, or a clear gravy.Or: bone a small shoulder, lard the under side, with strips of bacon, rolled in a mixture of cloves, mace, cinnamon, nutmeg, pepper, and salt, in small proportions. Roll the meat up, tie, and stew it in veal broth: or braise, and then glaze it. Serve it on cucumbers stewed in cream, or on stewed mushrooms.
Lamb's Head
May be dressed the same asCalf's Head.—Or: parboil, then score, season and egg it, cover with a mixture of bread-crumbs and parsley, and brown it before the fire. Mince part of the liver, the tongue, and heart, and stew till tender, in a little broth or water, with pepper and salt. Fry the rest of the liver with parsley. Put the mince in a dish, the head on it, and the fried liver round.
Lamb Fricassee.
Cut the best part of the brisket into square pieces of 4inches each; wash, dry, and flour them. Simmer for ten minutes 4 oz. butter, 1 of fat bacon, and some parsley, then put in the meat, an onion cut small, pepper, salt, and the juice of half a lemon: simmer this two hours, then add the yolks of two eggs, shake the pan over the fire five minutes, and serve it.
Lamb's Sweetbreads.
Blanch, then stew them in clear gravy twenty minutes; put in white pepper, salt, and mace; thicken with butter rolled in flour, and add the yolks of two eggs well beaten, and stirred into a coffee-cup of cream, a little nutmeg and finely chopped parsley; pour the cream and eggs in by degrees, then heat it over the fire, but stir all the time.Veal sweetbreadsin the same way. The best mode of re-warmingLambis tobroil, either over or before the fire.
Venison to Hash.
Cut in thin slices, and warm it in its own gravy; season with pepper, salt, mace, grated lemon peel, one wine-glassful of port and white wine mixed, and a table-spoonful each, of mushroom and walnut catsup and soy. Serve toasted sippets round it. If lean, mix with it some thin small slices of the firm fat of mutton. Cold venison may be minced and dressed as directed for beef.
Shoulder of Venison to Stew.
If too lean to roast, then bone and flatten it, lay over some thin slices of fat, well-flavoured mutton; season well with white pepper, salt, and mixed spices, roll it up tight, bind with tape, and stew it slowly in beef or mutton gravy, in a stew-pan which will just hold it; the lid close. When nearly done, put in a very little cayenne, allspice, and ½ pint of claret or Port. Stew three hours. Take off the tape, place the meat in a dish, and strain the gravy over. Venison sauce.
Venison Collops and Steaks.
A good way to dress what is too lean to roast well. Having cut thin long slices from the haunch, neck, or loin;make a good gravy of the bones and trimmings, strain it into a small stew-pan, put in a little piece of butter rolled in flour to thicken it, then a very little lemon, a wine-glassful of port or claret, pepper, salt, cayenne, and nutmeg; whilst this simmers gently, fry the collops, and pour the sauce hot over. You may add tarragon or eschalot vinegar, also soy and mushroom catsup. Garnish with fried crumbs. Season the steaks, and dip them in melted butter, then in bread-crumbs, and broil them in buttered papers, over a quick fire. Serve very hot, with good gravy in a tureen.
Pig to Collar.
It should be three or four weeks older than for roasting. Bone it, and season well with mixed spices; then spread over a layer of thin forcemeat of herbs, hard-boiled eggs, chopped fine, and alittlesuet, then a layer of thin slices of veal, a layer of seasoning, and so on; roll it up, tie in a cloth, and stew it three hours, in just enough water to cover the pig. It will then require to be tied tighter at each end, and put under a weight till cold.
Pork to Roll.
Bone the neck, spread over the inside a forcemeat of sage, crumbs, salt, pepper, and a very little allspice. Tie it up, and roast very slowly.
Pork Chops with Onions.
Season the chops on both sides with pepper and salt, brush them over with olive oil, and roll them in bread-crumbs; put them on the gridiron, taking care that the fire be clear, and do not turn the chops more than once. Put 12 large onions in slices, into a saucepan with a large piece of butter, turn the saucepan frequently that the onions may imbibe the butter equally; add half a tea-cupful of boiling water, some pepper and salt, and let the onions simmer three quarters of an hour; strain and mix with them a little made mustard. Place the onions in a dish and the chops on them.
Pig's Head Roasted.
Divide the head of a young porker in half, take out thebrains and clean the inside; stuff it with bread-crumbs, sweet herbs, lemon peel, a very little suet, and an egg, to bind it, tie the head up carefully, and roast it. Serve with brain and currant sauce.
Pig's Feet and Ears soused.
Clean carefully, soak them some hours, then boil them tender, and when cold pour over the following pickle: some of the liquor they were boiled in, ¼ part of vinegar and some salt. Cut the feet in two, slice the ears, dip them in batter and fry them. Serve melted butter, vinegar and mustard.
To Fricassee.
Boil, and when cold cut in pieces, and simmer them in a very little veal broth, with onion, mace and lemon peel; just before you serve it, add a little cream, and a bit of butter rolled in flour.
Corned Pork with Peas.
Put a large piece of butter into a stew-pan with half a table-spoonful of flour, and when it is melted add a tea-cupful of boiling water, chopped herbs and pepper. Wash in three waters a small piece of corned pork, put it in the stew-pan, and when it has cooked half an hour add three pints of green peas, and let it cook one hour. Take out the herbs and pork, pass the rest through a sieve; serve the peas round the pork.
Hare to Jug.
A tender young hare is better jugged than an old one, but one that is too old to roast, may be good jugged. Cut it in rather small pieces, season with salt and pepper, and you may lard them if you like, if not put into the jar two slices of good bacon, then put in the pieces of hare with the following mixture; half a tea-spoonful of cayenne, a blade of mace and a very small bunch of sweet herbs, four silver onions, one stuck with six cloves, two wine-glassfuls of Port wine, half a pint of water, or thin broth, and a table-spoonful of currant jelly. Set the jug in a saucepan of boilingwater, or put it in the oven for two or three hours, according to its age. Lay the meat on a dish before the fire, strain the liquor, boil it up, and pour hot over the hare; you may add lemon juice, walnut or mushroom catsup, and another glass of Port wine.—Or: you may put 2 lbs. of coarse beef in, to make the gravy better. This, and especially if the hare be an old one, will require an hour longer.
Hare to Stew.
Cut off the legs and shoulders, cut down the back and divide each side into three. Season these with pepper, salt, and mixed spices, and steep them 4 or 5 hours in eschalot vinegar, and 2 or 3 bay leaves. Make about 1½ pint of good gravy, of beef or mutton stock, the neck, head, liver, heart and trimmings of the hare, 3 onions, a carrot, a bunch of sweet herbs, 12 black peppers, the same of allspice, and a slice of bacon, in small pieces. Strain this into a clean stew-pan, and put the hare and the vinegar into it; let it stew slowly, until done. If required, add salt, more spices, and cayenne; also good sauces, and Port wine if you choose. Thicken with browned flour. Anold haremay be larded and stewed in a braise.
Hare to Hash.
Into a pint of gravy put 2 silver onions, 4 cloves, and a very little salt and cayenne, simmer gently till the flavour of the spice and vegetables is extracted, then take them out, add 2 table-spoonsful of red currant jelly, the same of Port wine, and when quite hot, put in the slices of hare, and any stuffing there may be. Serve it hot with sippets and currant jelly.
Rabbits with fine herbs.
Joint 2 white young rabbits, and fry the pieces in butter with some rasped bacon, a handful of chopped mushrooms, parsley, eschalot, pepper, salt, and allspice; when of a nice brown put it into a stew-pan, with a tea-cupful of good gravy and a tea-spoonful of flour. Stew slowly till done, skim and strain the sauce, and serve it hot about themeat; the livers minced and cooked with it. When you serve it, add the juice of ½ a lemon and a very little cayenne.
Rabbits to Fricassee.
Cut them in joints and parboil them; take off the skin, and stew them in gravy of knuckle of veal, lean ham, sweet herbs, mace, nutmeg, white pepper, lemon peel and mushroom powder; when the meat is tender, thicken the gravy with the yolks of 3 or 4 eggs in a pint of cream; stir in gradually 2 table-spoonsful of oyster, 1 of lemon pickle, and 1 of essence of anchovy. Serve very hot. Stewed mushrooms are good with this. Garnish with slices of lemon and pickled barberries.
Rabbit, Hare, and Game to Pot.
Rabbitmust be seasoned with pepper, salt, cayenne, mace, and allspice, all in fine powder.—Harewith salt, pepper, and mace.—Partridges, with mace, allspice, white pepper, and salt in fine powder.—Read directions to pot beef, and proceed in the same way.
Turkey to Braise.
Truss it as for boiling: put 3 onions, a carrot, turnip, and a head of celery, all sliced, at the bottom of a stew-pan, with a bunch of parsley, a sprig of thyme, 2 bay leaves, 3 cloves, and a blade of mace, also ½ lb. of lean ham, and 2 lbs. of veal cut small, put in 2 quarts of water, and then the turkey (the breast downwards), cover close, and let it simmer over a slow fire about two hours, according to its size; then take it up, and keep it hot, strain the stock into a stew-pan, boil it over the fire, and skim off all the fat; have 2 oz. butter melted in another stew-pan, stir in enough flour to make it thickish, and keep stirring till it is cooked enough, but keep it white, then take it from the fire, and keep stirring till half cold, pour in the stock, add a little sugar, and boil it all up, stirring all the time: place the turkey on the dish, with either some cauliflower heads or Brussels sprouts round it, and pour the sauce over.
Fowls, with Mushroom Sauce.
Braise them the same as directed for turkey, and when the stock is strained into the stew-pan, put in some mushrooms, and stew it till they are cooked, add lump sugar, and, at the last, stir in the yolk of 1 egg, beat up with a table-spoonful of cream, take it off the fire, and pour over the fowl in the dish.—Or: do not braise, but stew the fowl, in good stock, and when done, thicken the gravy, and put in enough button mushrooms; serve mushroom sauce with this, or a white fricassee of mushrooms round it.—Fowl with Oysters: the same as either of the above, using oysters in the place of mushrooms.
Fowl to Force.
Bone, then stuff a large fowl with a forcemeat made of ¼ lb. of veal, fowl, or turkey; 2 oz. grated ham, 2 oz. yolk of hard-boiled egg, lemon peel, mixed spices, and cayenne to taste; beat the whole in a mortar, to a paste, adding 2 raw eggs to bind it. Sew up the fowl, form it into its own natural shape, draw in the legs, and truss the wings. Stew it slowly in clear white broth; when nearly done, thicken the sauce with butter, rolled in flour; just before you serve it, add a little hot cream, by degrees, to the sauce, stirring all the time. Squeeze the juice of a lemon into a dish, lay the fowl in the centre, and pour the sauce over it.—Or: the stuffing may be of pork sausage, and the fowl roasted; serve good gravy in the dish, and bread sauce in a tureen.
Chickens, Pigeons, or Rabbits, to Braise.
Bone and stuff them as directed in the last receipt, and lay slices of bacon on them. Brown a few sliced onions in a stew-pan, and add all the bones and trimmings, with, if you can, two shanks or a scrag of mutton, or a shank of veal, a bunch of sweet herbs, mace, and a pint of broth or soft water; simmer gently one hour. Then put in the chicken, cover the lid of the stew-pan with a cloth in thick folds, and let it stew very gently till done. If you wish to glaze the chicken, pigeon, or rabbit, take it out, and keep it hot while you strain the gravy, and boil it quickly to a jelly;glaze the chicken, and serve with a brown fricassee of mushrooms.
Chickens to Fricassee.
Cut them up, and season the joints with mixed spices and white pepper. Put into a pint of clear gravy or stock, two onions, three blades of mace, a large piece of lemon peel, and a bunch of sweet herbs. When ready put in the chickens, and stew them gently half an hour, covered close. When done, take them out, keep hot over boiling water, strain the sauce, thicken it with butter rolled in flour, and add salt and nutmeg. Just before you serve it, pour in, by degrees, ¼ pint of cream, heated, and the yolks of two eggs, beaten; keep stirring least it curdle, and do not let it boil: pour it over the chickens. A glass of white wine may be added. Garnish with lemon. You may put into the stew-pan, a quarter of an hour after the chickens, some quite young green peas and lettuce.—The FrenchFricassée Naturelis as follows: cut up the chickens, blanch them in hot water a few minutes, then dip them into cold water, and put them into a stew-pan with 4 oz. butter, parsley, green onions, and a tea-cupful of trimmed button mushrooms, to warm through, and slightly brown; add salt and white pepper, and dredge flour over them; then put in a little of the liquor they were blanched in, and let it simmer half an hour, or till the chickens are done: take them out, and keep hot, strain the sauce, give it a quick boil, add the yolks of two eggs, and pour it over the chickens.
Fowl à la Chingara.
Cut a fat fowl down the back and breast, then across, to be in four equal parts. Melt a very little piece of butter in a stew-pan, put in four slices from the thickest part of a boiled ham, then the fowl, and stew it gently, till done; take out, keep it hot, pour the fat off the glaze at the bottom of the stew-pan, and pour in a little good gravy, salt, pepper, and cayenne. Simmer gently a few minutes, during which, fry, in the fat you have poured off, four toasts, dust over them a little pepper and salt, place them in a dish, a quarter of the fowl on each; either with the ham or not. Skim the sauce, and serve in a tureen.
Cold Fowl or Turkey to Pull.
Take off the skin, and pull the meat off the breast and wings, in long flakes; brown these in the frying-pan with a piece of butter, drain them from the fat, put them into a saucepan with a little gravy previously seasoned with salt, pepper, nutmeg and mace. Simmer gently, to warm the meat; during which, score and season the legs, if turkey, and broil them, with the sidebones and back. Thicken the sauce with the yolks of two eggs, and add a tea-cupful of hot cream. Serve the hash in the middle, the broil round. Garnish with toasted sippets. Mushroom sauce good with this.Boudinsare made thus: mince the meat which is left on fowl or turkey; put a tea-spoonful of chopped onion and a piece of butter into a stew-pan and turn it over the fire, for a minute or two, then put in a table-spoonful of flour and mix it well, a pint of stock and the mince, season with pepper, salt, and sugar; simmer it till heated through, and then stir quickly in, the yolks of three eggs well beaten, stir it over the fire, but do not let it boil, and pour it out on a dish to get cold; divide it into equal parts, and roll them round or to your fancy, egg and bread-crumb them two or three times, and fry of a light brown. These may be flavoured with ham, tongue or mushroom cut up in the mince.
Goose or Hare to Braise.
Stuff it for roasting, lay thin slices of bacon over it; line a stew-pan with bacon, put the goose and giblets in the centre, 5 or 6 onions, 2 carrots and turnips, a clove of garlic, all sliced, salt, black and Jamaica peppers, 2 bay leaves, and a slight sprinkling of finely chopped herbs. Moisten with boiling water. Lay a sheet of paper over, cover close, lay a folded cloth over the lid, put a weight on the top to keep it tight, and stew gently. (See instructions for braising.) Apple, pear, or currant jelly sauce.
Turkey or Hare en Daube.
Lard the breast and legs of the turkey with strips of bacon, with salt, pepper, spices, and herbs; and lay slices of bacon over the breast. Line a stew-pan with bacon,and put in the turkey, with a hock of ham or a calf's foot (both if you can), also the head and feet of the turkey, 4 onions, 2 carrots, young onions, a few sprigs of thyme, a bunch of parsley, and 6 cloves; moisten this, with a tea-cupful of melted butter, and cover it with white paper. Simmer it five hours; take it off the fire, and let it stand by the side twenty minutes, or half an hour. Take out the turkey, strain the gravy, and boil it down quickly; beat up an egg, stir it into the gravy, put it on the fire, and let it come nearly to a boil, then stand by the side of the fire half an hour, and it will be a jelly; strain it again if not clear, and pour it over the turkey.
Pigeons to Stew.
Put a piece of butter, rolled in flour, a little chopped parsley, and the liver, into each pigeon, truss, then place them on slices of bacon, in a stew-pan; cover with more slices of bacon, and stew them three quarters of an hour. Serve good brown gravy. Stewed mushrooms, if liked. Garnish with sprigs of boiled cauliflower, or small heads of brocoli.Or: add bread-crumbs to the stuffing, truss them for roasting, and brown them in the frying-pan; then put them into the stew-pan, with good stock of beef, flavoured with herbs, mace, anchovies, mushroom powder, onions, and pepper; stew till tender, then add oyster, mushroom and walnut catsup, Port and white wine, soy, Gloucester and camp sauces. Garnish with egg balls and pickled mushrooms.—Or: first stuff them with bread-crumbs, spices, parsley, and a little fresh butter; half roast them in a Dutch oven, and finish in the stew-pan, in good gravy; to which wine, lemon peel, and mushrooms may be added. Pour it over the pigeons. Asparagus may be laid round and between them.—Pigeons in Jelly—Pick, wash, and singe two plump pigeons; leave the heads and feet on, clean them well, clip the nails close to the claws, and truss them, propping the heads up with skewers; season inside with pepper and salt, and a bit of butter in each. Put a quart of the liquor of boiled knuckle of veal, or calf's head or feet, into a baking-dish, with a slice of lean ham, a blade of mace, a faggot of sweet herbs, white pepper, lemon peel, and the pigeons. Bake them in a moderate oven; when done, take them outof the jelly, and set by to get cold, but cover them to preserve their colour. Skim the fat off the jelly when cold, then boil it up with the whites of 2 eggs beaten, to clear it, and strain through a bag. Place the pigeons in a dish, the clear jelly round, and over them, in rough heaps. Instead of baking, you may roast the pigeons, and when cold, put a sprig of anything you like into their bills, place them on some of the jelly, and heap more of it round.—Pigeons in Forcemeat—Spread a savoury forcemeat in a dish, then in layers, very thin slices of fat bacon, young pigeons cut up, sliced sweetbreads blanched, 2 palates boiled tender and cut up, mushrooms, asparagus tops, cockscombs and the yolks of 4 eggs boiled hard; spread more forcemeat on the top, bake it, and turn it out in a dish, with rich gravy poured round.Pigeons en Compote.—Parboil 2 large pigeons; take them out of the water, and squeeze the juice of half a lemon over the breast of each. Have prepared in a stew-pan ¼ lb. of butter, a table-spoonful of flour, and 2 tea-cupsful of weak broth, a faggot of herbs, pepper, salt, a piece of ham and 8 mushrooms in quarters: place the pigeons in this, and stew them slowly till tender. Blanch 12 button onions, and a ¼ of an hour before they are done, put them in the stew-pan. When done, take out the herbs and ham, skim the gravy, pour it over the pigeons, in a dish, and the onions round.
Ducks with Peas.
Season them with salt, pepper, cayenne and mixed spices. Lay some very thin slices of bacon in a stew-pan, the ducks on them, more slices over them, moisten with broth, or water, and stew them from half to a whole hour, according to their age, and size. While they are stewing, parboil, and fry in butter, or with bits of bacon, 2 or 3 pints of young green peas, pour off the fat, put them in a stew-pan with a very little water or broth, salt, pepper, sugar, a bunch of parsley, and some young onions. Take the onions and parsley out from the peas, skim off the fat, and pour the gravy over the ducks.—Or: half roast the ducks, and stew them in a pint of good gravy, a little mint, and 3 sage leaves chopped small, cover close and let it stew half an hour. Boil a pint of green peas as for eating, and put them in, after you have thickened thegravy: put the ducks into a dish, and pour the gravy and peas over.
Ducks to Ragout.
Prepare them the same as pigeons to stew, brown them all round, in the frying-pan, then stew them in good broth, till tender. Season well with pepper, salt, onions, sage, and what other herbs you like. Thicken the sauce with browned flour and butter. Add a glass of Port, if you like, and pour it over them.
Ducks to Hash.
Cut them up, as at table, and if you have not any gravy suitable, prepare some of the trimmings, 3 onions, a bunch of herbs, pepper, salt, sugar, and spices. Strain, thicken it, and put in the pieces of duck; do not let the gravy even simmer, but keep hot by the side of the fire until the meat is heated through. Port wine or catsup, and cayenne may be added.—Goosemay be hashed in this way, the legs scored, seasoned and broiled, laid on the hash, or served by themselves.
Wild Fowl to Ragout.
Half roast the bird, score the breast in 3 at each side, lightly strew mixed spices and cayenne into each cut, squeeze lemon juice over the spices. Stew it till tender, in good brown gravy, take it out and keep hot; add 1 or 2 finely shred eschalots to the gravy, also a glass of Port wine, and pour it over the wild fowl; any game may be re-warmed cut up, in good gravy, boiling hot, thickened with bread-crumbs, and seasoned with salt, spices to taste, wine, and lemon juice, or pickle.
Snipes, Landrails or Woodcocks to Ragout.
Pick 2 or 3 very carefully, take out the trail, and lard them with slices of fat and lean ham, dredge well with flour, and fry in butter of a light brown: then stew in good gravy, flavoured with sherry or Madeira, Port or claret, anchovy, oyster, and lemon pickle, and walnut catsup, 2 table-spoonsful of soy, cayenne and Gloucester sauce. Thicken withflour and butter. Just before serving add the juice of a lemon, and 1 table-spoonful of eschalot vinegar. Pound the trail with salt, lay it on slices of buttered toast, before the fire, put it in a deep dish, serve the ragout over.
Partridge or Wild Duck Salmi.
Par-roast two partridges, which have been kept longenough, when cold, skin and carve them, put them into a small saucepan with one eschalot, a bit of lemon peel, a very little dressed ham in small bits, all the trimmings of the birds, a large glass of Madeira, half a wine-glassful of the best olive oil, pepper, salt, cayenne and the juice of a lemon. When just heated through, dish the birds on a very hot dish, pour the strained sauce over, and serve very hot, with grilled toasts. A little good sauce of veal gravy, the trimmings, cayenne, and the juice of a bitter orange; then put in the pieces of duck, and simmer till hot.
Tripe to Fricassee.
Stew a piece of the thick part in well-seasoned veal stock. Cut it in strips, shake it over the fire in white sauce, five minutes; squeeze the juice of a lemon in the dish, pour the fricassee in, and garnish with slices of lemon. If maigre, cream and yolk of egg will enrich it.
Mock Brawn.
Having cleaned a hog's head, split it, take out the brains, cut off the ears, and rub the head well with salt. Let it drain for twelve hours, spread 2 oz. common salt and 1½ oz. bay salt over it, and the next day put it into a pan, cover with cold water, and let it stand a day and night. Then wash well, and boil it until the bone comes out; skin the head and tongue, and cut both into bits. Put half of the skin into a pan, spread the meat in layers, season with salt and pepper, press it down hard, and cover with the other half of the skin. If too fat, add bits of lean pork. Make a pickle of 2 oz. salt, a pint of vinegar, and a quart of the liquor; boil it three times, and when cold pour it over.
Tripe in the Scotch Fashion.
First boiled and cold; then simmer it gently in milk and water, with salt, and a piece of butter. When quite tender, take it out, and let it cool, whilst you prepare a thick batter of three eggs, three spoonsful of flour and some milk; add green onions or chives, parsley chopped fine, and ginger. Cut the tripe in square cutlets or strips, dip them in the batter, thick enough to form a thick crust, and fry in beef dripping.
A Scotch Haggis.
Having cleaned a sheep's pluck, cut some places in the heart and liver, to let out the blood, and parboil it all (during which the windpipe should hang over the side of the pot in a bowl, that it may empty itself). Scum the water, as the pluck boils: indeed, it ought to be changed. From half to three quarters of an hour will be sufficient. Take it all out, cut off about half of the liver, and put it back to boil longer. Trim away all pieces of skin and black-looking parts from the other half of the liver, the heart, and part of the lights, and mince all together, with 1 lb. of beef suet and three or four onions. The other half of the liver having boiled half an hour longer, put it in the air to get cold; then grate it to the mince, and put more onions if you like, but slightly parboiled. Toast a large tea-cupful of oatmeal flour; turn it often with a spoon, that it may be dried equally of a light brown. Spread the mince on a board, and strew the meal lightly over, with salt, pepper and cayenne. Have ready the haggis bag (it is better to have two, for one may burst), put in the meat, with broth to make a thick stew; the richer the broth the better; add a little vinegar, but take care that the bag be not too full, for the meat must have room to swell. When it begins to boil, prick the bag with a needle; boil it slowly, three hours. Theheadmay be parboiled, minced and added.
Curry of Chicken, Rabbit, or Veal.
Read in the Chapter on Seasonings, the part relating to Curry Powder.—Curry may be made of cold meat, and makes a variety with the common mode of re-warmingmeat, but not so good aCurryas when made of undressed meat. Cut the meat into pieces, as are served at table, and brown them, in butter, with 1 or 2 sliced onions, over a quick fire. When of a fine amber colour, put it and the onions in a saucepan, with some veal, mutton broth, or stock of poultry and veal, or mutton trimmings; when this has simmered long enough to cook the meat, put in the curry powder, from 2 to 3 dessert-spoonsful, according to the quantity of meat, rubbed and mixed very smooth with a spoonful of flour; stir this carefully in the sauce, and simmer it five minutes; when done, put in the juice of a lemon, and stir in by degrees a coffee-cupful of thick cream. A small part of the meat and the livers of poultry may be pounded to thicken the sauce.—Or: rub the powder into a thin paste, with cream, and rub each piece of meat with it, when half cooked, then return it to the saucepan to finish stewing.—Another—Fry 4 large sliced onions in 2 oz. of butter, and put all into a stew-pan, with either a loin of lamb in steaks, a breast of veal cut up, chicken, duck or rabbit jointed, or any thing undressed andlean, with a pint of good stock, or more, according to the quantity of meat; stew till tender: then take out the meat, and mix with the gravy about 2 dessert-spoonsful of turmeric powder, 6 pounded coriander seeds, cayenne to taste, and 2 table-spoonsful of chili, or eschalot vinegar. Boil these till thoroughly mixed and thick, and till the turmeric has lost the raw flavour; then put in the meat, and give it one boil. Squeeze in the juice of a lemon or a lime, and serve itvery hot, in a deep dish, with plenty of gravy; the rice in another.—Stewed onions, stewed cucumbers, or stewed celery,brown, are good with curry. Serve pickles (melon mangoes most suitable), and chili vinegar.—Veal cutletsfried with onions in butter, and stewed in gravy as above.Lamb,Duck,Cow-heel, andLobstermake good curries. Indeed tendersteaksandmutton chopsare also very good dressed in curry.
Curry Kebobbed.
Cut into bits, either chicken and tongue, or veal and ham; season with eschalot, and fasten them in alternate slices on small skewers. Mix with flour and butter 2 dessert-spoonsful of curry powder, or 1 of curry paste, 1 ofturmeric, and add by degrees ½ pint of good gravy. Fry the meat with 3 onions, chopped in butter, and put all into a stew-pan with the gravy, a tea-spoonful of mushroom powder, a wine-glassful of sherry or Madeira, 2 table-spoonsful of lemon pickle, 2 of garlic or tarragon vinegar, 1 of soy, 1 of walnut pickle, 1 of claret or Port, and a tea-spoonful of cayenne vinegar.—Garnish with pickles.
Curry of Fish.
Slices ofcod,turbot,brill, andhalibut, alsowhitings, haddocks, andcodlings, may all be curried. To be maigre, make the gravy of well-seasoned fish stock; if not, of beef or veal broth, in which an onion and carrot have been boiled; thicken with butter rubbed in browned flour. Bone the fish, and cut them into neat pieces, rub with flour, and fry them in butter, of a light brown. Drain them on a sieve. Mix very smoothly a table-spoonful of curry powder (more or less according to the quantity of fish), with a dessert-spoonful of flour, and mix it to a paste with a little of the broth; add 2 onions, beaten in a mortar, and ¼ pint of thick cream, mix this in the gravy, or roll the piece of fish in it, then put them in the gravy, and stew them gently till tender; place them in a dish, skim the fat off the sauce, and pour over the fish.—Lobsters,prawns,shrimps,oysters, andmusclesare curried in the same way, to form a dish by themselves, or with other fish.—Slices ofcoldcod, turbot, or brill are re-warmed in curry sauce.
Beef or Ham Chutney.
To 1 oz. of grated meat, put 1 small onion chopped very fine, 1 tea-spoonful of grated ginger, and cayenne to taste; mix well together, adding vinegar or lemon juice.
Fish Chutney.
Parboil an onion, chop it very fine, and add to the fish, which should be rather salted, and chopped fine, or grated; add cayenne and vinegar to taste.
Rice to Boil for Curry.
Pick, and soak it in water; then boil very quickly, with alittle salt in the water, till tender, but not soft; drain, and lay it on a sieve reversed, before the fire, to dry. Turn it with a fork, as lightly as possible, but do not use a spoon. Serve it in a dish by itself; or round the dish in light heaps, the curry in the middle. After it is boiled, some cooks pour cold water over, and then set it before the fire to dry. Every particle ought to be distinct, yet perfectly tender.—Anotherway is, to wash it in warm water, pick it carefully, pour boiling water over it in a stew-pan, cover that close, and keep it by the side of the fire to be quite hot. In an hour's time, pour off the water, set the stew-pan on the fire, and stir briskly with a fork till the rice is dry, but not hard.—TheHindostaneemode is this: when well picked, soak it in cold water a quarter of an hour; strain and put it into boiling water rather more than enough to cover it; boil it ten minutes, skimming, if necessary; then add a gill of milk for each lb. of rice, and boil it two or three minutes; take it off the fire, strain, and put it back into the saucepan over a slow fire; pour on it ½ oz. of butter melted, and a table-spoonful of the water in which it was boiled; boil it slowly, another eight minutes, and it will be ready.—InCarolinathey soak the rice two hours in salt and water, wash it, put it in a bag of cheese cloth, then steam it twenty minutes, and each grain will be separated.
A Pillau.
Stew some rice in broth, or melted butter, till tender, season with salt, pepper, and mace. Prepare a boiled fowl, or mutton chops, or veal cutlets, dressed as you like; place them in a hot dish, and if fowl or veal, slices of boiled bacon over; cover the meat with the rice, glaze it with beaten egg, and place it before the fire, to brown. Garnish with hard-boiled egg and slices of lemon.—Or: half roast a breast of veal, cut it in pieces, season with pepper and salt (curry powder, if you like), and stew them in gravy, or broth. Place a high border of rice round a dish, the veal in the centre, thin slices of bacon on it, and cover with rice, glaze with yoke of egg, and brown it. A turkey capon, or old fowl, larded, may be dressed in this way; or cold poultry, or rabbit.
Sausages.
To the following receipts saltpetre may be added, to give a red hue. Mushrooms and oysters give a nice flavour, but the sausages do not keep well. Sausage meat may be cooked without skins: mould it into flat cakes, moistening with yolk of egg, to bind, and then fry them. These cakes form a pretty supper dish, garnished with curled parsley; also a garnish for roast turkey or fowl. The ingredients must bewell mixed. Herbs ought to be used sparingly.Pork Sausages.—Cut 3 lbs. of fat, and 3 lbs. of lean pork, into thin slices, scrape each one, and throw away the skin; cut the meat altogether, as small as possible, with 2 oz. salt, ½ oz. pepper, 6 tea-spoonsful of sage, chopped fine, 2 nutmegs, and 2 eggs. Boil a pint of water, let it get cold, put in the crumb of a penny roll, to soak all night; the next morning mix it with the other ingredients, and fill the skins.Oxford Sausages.—To 1 lb. pork, add 1 lb. veal, 12 oz. beef suet, 3 oz. grated bread, 3 eggs, well beaten, with mace, black pepper, salt, and sweet herbs, these last chopped, then pounded in a mortar, before they are put to the other ingredients. Anchovy is an improvement.—Or: leave out the bread, herbs and suet, have plenty of fat to mix with the lean, mix it with yolk of egg, into long thin cakes, and fry them.Epping Sausages.—Equal portions of young tender pork, and beef suet. Mince them very finely, season with salt, pepper, grated nutmeg, and a little chopped sage.Veal Sausages.—Equal quantities of lean veal and fat bacon, ½ a handful of sage leaves, salt, pepper, and a few anchovies; beat all well in a mortar. Roll this into cakes and fry them.Bologna Sausages.—An equal portion of beef, veal, lean pork and fat of bacon, minced and mixed well together. Season with pepper, salt, and spices; fill a large skin, and boil it an hour.
Rissoles.
Any sort of cold meat, but veal, chicken, turkey and sweetbreads are best. Mince the meat, season with salt and pepper, and stew it two minutes in well-seasoned gravy; use no more than sufficient to moisten the mince. Let it get cold, then roll into balls; dip these into egg beaten; then into bread-crumbs, and fry them of a lightbrown. When done, place them in a dish, and pour good gravy into it.—Or: roll out thin puff paste, spread some mince on it, and roll up, in what shape you please; fry of a light brown. Rissoles may be made of cold turbot, shrimps, lobster and cod; season with cayenne and thin melted butter; add the yolk of an egg to bind it, then roll up in thin puff paste and fry them.
A Bread Border.
Cut slices of firm stale bread, the thickness of the blade of a knife, into any shape you like. Heat some top fat, or oil, in a saucepan, and put in the sippets. Take some out before they are much browned, and let the rest brown more. Drain well, fasten each one up with white paper, until you are ready to use them; then pierce the end of an egg, let out a little of the white, beat it up with a knife, and mix in a little flour. Heat a dish, dip one side or point of each sippet in the egg, and stick them, one by one, on the dish, in what form you please, and put the ragout or fricassee in the centre.
A Rice Border.
Soak the rice well, then stew it with salt and a blade of mace; to be richer, use butter and yolk of egg. When just tender, and no more, place it round the dish, as an edging; glaze with beaten yolk of egg, and set it in the oven, or before the fire, a few minutes; then put in the curry, or hash, &c. &c.
Potatoe Border.
Mash them nicely; and form a neat border round the edge of the dish; mark it and glaze with yolk of egg; brown it in the oven, and put the hash in the centre.
Omelets.
These with practice, are easily made, and are convenient to make out a dinner or supper, especially in the country, where fresh eggs may almost always be obtained. Omelets are so common in France, that the poorest inn by the roadside will always furnish one.Fresheggs are essential; the frying-pan should be round and small. The basis of most omelets is the following: beat well the yolks of 6 and the whites of 3 eggs, put to them a little salt and 2 table-spoonsful of water; put 1½ oz. fresh butter into the frying-pan, and hold it over the fire; when the butter is hot, pour in the eggs, shake the pan constantly, or keep stirring the eggs till they become firm, then with a knife lift the edge all round, that the butter may get under. If over done, it will be hard and dry. Gather the border up, roll the omelet, and serve in a hot dish. This may be flavoured in various ways: with grated lemon peel, nutmeg and mace;orwith the juice of a Seville orange;orwith grated ham, tongue,orveal kidney, pepper and salt;orfinely chopped parsley, green onions, chives and herbs:also, for maigre dinners, lobster meat, shrimps or the soft parts of oysters may be pounded, seasoned and put into the eggs. A pounded anchovy, and, also, mushroom powder, may be used to give flavour. Potatoe or wheaten flour, about a table-spoonful, is sometimes added to the eggs.
Eggs to Poach.
Boil some spring water, skim it, and put in a table-spoonful of vinegar. Break off the top of the egg with a knife, and let it slip gently into the boiling water, turning the shell over the egg, to gather in the white; this is said to be a better way than to break the egg into a cup, then turn it into the water. Let the saucepan stand by the side of the fire till the white is set, then put it over the fire for two minutes. Take them up, with a slice; trim them, and serve on toasts, spinach, brocoli, sorrel, slices of broiled ham, or in the centre of a dish, with pork sausages round.
Eggs to Fry.
Melt a piece of butter in a frying-pan, and slip the eggs in.—Or: lay some thin slices of bacon in a dish before the fire, to toast; break the eggs into tea-cups, and slip them gently into boiling lard, in a frying-pan. When done, little more than two minutes, trim the white, and lay each one on a slice of bacon. Make a sauce of weak broth, cayenne, made mustard and vinegar.
Eggs to Butter.
Beat 12 eggs with 2 table-spoonsful of gravy; melt ¼ lb. butter, stir the eggs and this together, in a bason with pepper, salt, and finely minced onion, if liked. Pour this backwards and forwards from one bason to another, then into a stew-pan on the fire, and stir constantly with a wooden spoon, to prevent burning. When of a proper thickness, serve on toast.
Eggs to Fricassee.
Boil them hard, then cut the eggs in slices, pour a good white sauce over, and serve with sippets round the dish.
Eggs to Ragout.
Boil 8 eggs hard, take off the shell, cut them in quarters. Have ready a pint of gravy, well seasoned and thickened, and pour it hot over the eggs.—Or: melt some butter, thicken with flour, season with nutmeg and mace, add a tea-cupful of cream, and pour hot over the eggs.
Swiss Eggs.
Put a piece of butter the size of a small egg into a saucepan with ¼ lb. grated cheese, a little nutmeg, parsley and chives finely chopped, and ½ a glass of white wine. Stir it over a slow fire, till the cheese is melted; then mix in 6 eggs well beaten, set it on the fire, and keep stirring till done. Serve in the centre of a small dish, with toasted sippets round.
Scotch Eggs.
Boil 4 eggs hard, as for salad, peel and dip them, first in beaten egg, then in a forcemeat of grated ham, crumbs and spices. Fry in clarified dripping, and serve in gravy.Or: in white sauce.
Eggs à la Tripe.
Fry 4 sliced Spanish onions in butter, then dust in some flour, let it catch to a light brown, put in a breakfastcupful of hot milk, salt and pepper, and let it reduce. Then add 12 hard-boiled eggs, some in halves or quarters, others in slices, mix these gently in the sauce (a tea-spoonful of made mustard if you like), and serve it.
Eggs à la Maitre d'Hotel.
Fry onions as in the last receipt, add melted butter, with plenty of parsley chopped in it, put in the eggs and serve quite hot.
Fondu.
Mix an equal quantity of grated parmesan and Gloucester cheese, add double the weight in beaten yolk of egg and cream, or melted butter; beat all well together, add pepper and salt, then the whites of the eggs, which have been beaten separately: stir them lightly in, and bake in deep tin dish, or in paper cases, but fill only half full, as it will rise very much. Serve quite hot.
Ramakins.
Beat an equal portion of Gloucester and Cheshire cheese in a mortar, with the crumb of a French roll, soaked in milk, and the yolks of 3 eggs; season with salt and pepper, and when beaten to a paste, add the whites of 2 eggs, and bake them in saucers, in the Dutch oven.—Or: roll paste out thin, lay a thin slice of cheese on it, cover with paste, and bake like puffs.—Or: beat ¼ lb. Cheshire cheese with 2 eggs and 2 oz. butter, and form it into cakes to cover thin pieces of bread cut round with a wine-glass. Lay these on a dish, not touching one another, put it on a chaffing dish of coals, hold a salamander over till quite brown, and serve hot.
Asparagus and Eggs.
Beat 4 eggs well, with pepper and salt. Cut some dressed asparagus into pieces the size of peas, and stir into the eggs. Melt 2 oz. of butter, in a small stew-pan, pour in the mixture, stir till it thickens, and serve hot on a toast.