98. Cut your venison in slices, pound it, and having heated your gridiron, grease the bars and place the meat on it. Broil the venison very quickly over clear coals, and as soon as it is done put it on a dish, season with pepper and salt and plenty of butter. Send it to the table immediately. Serve it with currant jelly. The plates should be warm.
99. Cut your venison in rather thin slices, pound them, lay them on a dish, and send them to the table.
Have a chafing-dish on the table, lay some of the slices of venison in the pan of the chafing-dish, throw on a little salt, but not so much as for other meat, a lump of butter, and some currant jelly, put the cover on the dish, let it remain a minute or two, take off the cover, turn the slices of meat, place it on again, and in two or three minutes more thevenison will be sufficiently cooked. Each person at the table adds pepper to suit the taste. Some prefer venison cooked without currant jelly.
100. Cut off the head, open and wash it clean, and fill it with a dressing made of bread crumbs, some onions finely chopped, pepper, salt, a little powdered mace, and as much butter as will cause the crumbs to adhere together; sew the rabbit up after the dressing is in, put it on a spit before the fire, and baste it with butter, whilst it is roasting. Or it may be put in a pan with a little water, and baked.
Make a gravy of a gill of water, an ounce of butter, an onion finely chopped, pepper, salt and mace to the taste.
Wine may be added, if preferred.
101. Cut a rabbit in pieces, wash it, and season it with salt and pepper. Nearly cover it with cold water, and stew it till it is tender, then add three ounces of butter rolled in flour. If it should not be seasoned sufficiently, add more pepper, as rabbits require more seasoning than many other kinds of meat.
Make a paste, butter your pie dish, and line the sides. Place the pieces of rabbit in the dish, and add just enough of the gravy to keep it from burning, then cover it with a lid of paste, leave an opening on the top, which may be ornamented with strips of paste, and bake it. It should be served in the dish it is baked in. Keep the remainder of the gravy hot, but do not let it boil or simmer, serve it in a gravy boat, or fill the pie with the gravy just before it is sent to the table.
102. Cut a rabbit in small pieces, season it highly with salt and pepper. Make a paste, line the sides of a pot with the crust, then put in the rabbit, with three ounces of butter cut up and rolled in flour. Roll out some of the dough, cut it in pieces about three inches square, and lay it in with the pieces of rabbit; pour in as much water as will cover it, roll out a sheet of paste and place on the top, leaving an opening in the centre. Cover the pot with the lid, and let it cook slowly till the rabbit is done.
If when your pie is nearly done, the gravy should not be thick enough, add a few more pieces of butter rolled in flour.
When the pie is done put the top or soft crust at the bottom of the dish, lay the rabbit on it, thenplace the brown crust on the top with the brown side up. Serve the gravy in a gravy boat.
103. Cut a rabbit in pieces, wash it, and put it in a stew-pan with salt, pepper, a little mace, and a quarter of a tea spoonful of ground allspice; put in water enough to keep it from sticking to the pan; cover it closely and let it stew very slowly. When about half done add a quarter of a pound of butter, cut in pieces, and rolled in flour, and half a pint of claret wine. If the meat should not be seasoned enough, add more salt, pepper or spice. Rabbit requires a great deal of seasoning, especially pepper.
Serve it hot. This dish is much esteemed by many Americans.
104. Cut your rabbit in pieces, wash it and put it in a stew-pan with three gills of water, season it with salt, andvery highlywith pepper, a little mace, and powdered cloves; let it stew very slowly, and when nearly done add three ounces of butter rolled in flour. If you wish a brown fricassee the flour should be browned before it is rolled with the butter; if it is to be a white fricassee, after you stir in the flour and butter add a gill of cream.
105. Clean a rabbit, cut off the head, wash it well, and skewer it as if for roasting. Put it in a stew-pan with half a pint of water, some pepper, salt, mace, and cloves, and let it simmer very slowly; keep the stew-pan covered in order to retain the steam. When half done add a quarter of a pound of butter rolled in flour. If the water should stew away too much a little more may be added. Peel some onions and boil them till they are tender, drain and chop them fine, season with salt, pepper and butter to the taste. When the rabbit is done place it upon the dish it is to be served in, then put the onions into the gravy and give them one boil, pour them over the rabbit and serve hot.
106. Pick the pigeons, draw and wash them; dry them on a clean napkin, rub them inside and outside with pepper and salt; fill them with a dressing of bread crumbs, pepper, salt, butter, and a little onion finely minced; skewer them, or if you choose, tie them round with tape; put them on the spit and baste them frequently with butter. About twenty minutes will cook them.
107. Cut the pigeons down the back, clean them, cut them in four pieces, and wash and wipethem dry. Put them in a stew-pan, and for each pair of pigeons roll an ounce of butter in a little flour, add some pepper and salt, and water enough just to cover them; stew them till they are tender. If the gravy should not be thick enough add a little more flour.
Pigeons are prepared in the same way for pies.
108. Young pigeons or squabs are the nicest for broiling. Cut them down the back, clean them nicely, wash them and dry them on a clean napkin. Have ready a bed of clear coals, heat your gridiron, grease the bars to prevent the pigeons from sticking, and place them over the fire; turn them frequently, and be careful not to let the legs and wings burn. When they are done put them on a dish, season them with pepper and salt, and baste them well with butter on both sides.
109. This is made in the same manner aschicken pie.
110. Pick the birds, and cut and clean them like chickens. Make a force meat of cold veal, finely chopped with a little grated ham, some powdered nutmeg and mace, and a very small portion of cloves; season the birds inside with pepper and salt, fill them with the dressing, rub them on the outside with pepper and salt, tie the legs down with a piece of thread, which must be cut off when the birds are dished. Place them in the stew-pan with a piece of butter on each and a little flour; put a little water in the bottom of the stew-pan to keep them from burning, and cover them close; when they are tender take them out, cut off the threads, and if the gravy should not be thick enough, add some butter rolled in flour. Pour the gravy over them and serve them hot.
111. Pick and singe them, and with a pair of scissors cut them down the back; or they may be drawn in the same way as chickens. Wash them and dry them on a clean cloth; season with pepper and salt, place a layer of birds at the bottom of your stew-pan, dredge a little flour over them, and add some lumps of butter; then put in another layer of the birds, and so on till all are in. Pour over them just enough water to keep them from burning, cover the stew-pan and let the birds cook slowly. When they are done take them up, and if the gravy is not thick enough, add a little butter rolled in flour, let it boil once and pour it over the birds.
112. Pick your birds, and with a pair of scissors cut and draw them as chickens. Wash them clean and wipe them dry; make a dressing of bread crumbs, pepper, salt and butter enough to make the crumbs adhere together; chopped onion may be added, with a small quantity of any kind of sweet herb, finely powdered. Fill the birds with this dressing, sew them up, put them on a spit, and baste them with butter whilst they are roasting.
113. Cut your birds in half, wash them and wipe them dry; season with pepper and salt. Line the sides of your pie dish with paste, then place in a layer of reed birds; over these dredge a little flour and put some lumps of butter; then put in another layer of birds, and flour, and butter, till all are in. Put in enough water to make the gravy, cover with a lid of paste, and bake in a moderate oven. Leave an opening in the centre of the top crust to let the steam escape.
114. Pick them, cut them down the back with a pair of scissors, wash them and dry them in a cloth, season with salt and pepper, dip each one first into some yolk of egg well beaten, then intobread crumbs or grated cracker, and fry them in hot lard and butter mixed in equal portions.
The white of the egg should not be used, as the bread or cracker crumbs will not adhere to the flesh so well.
They may be dressed as above, and fried in the hot lard and butter, without the egg and crumbs.
115. Draw your turkey and prepare it for roasting in the same manner as chickens. Make a dressing of bread crumbs, some onions finely minced, pepper, salt, and a little sweet marjoram, with enough butter to make the crumbs adhere together; rub the inside of the turkey with pepper and salt, fill it with this dressing, season the outside with salt and pepper, truss it firmly, put it on the spit, dredge some flour over it, and place it before the fire; baste it with butter while it is cooking. Clean the giblets, boil them in very little water, with some salt. When the turkey is done take it up, pour the liquor the giblets were boiled in, into the gravy which fell from it, chop up the liver and put it in with some butter rolled in flour to thicken the gravy, and more pepper and salt. Serve it hot, with the gravy in a small tureen. A very good dressing may be made of potatoes boiled and finely mashed with onion, pepper and salt, andplenty of butter. Some fill the crop with bread and the inside with potatoes.
116. Draw your turkey, wash it clean, season it with salt, but no pepper. Make a force-meat of some cold veal finely minced, a little grated ham, pepper and salt to the taste; add also a little grated nutmeg and powdered mace. Fill the crop of the turkey with this force-meat, tie or skewer it well. Dredge flour over it, and wrap it in a napkin. Put it in a large pot with plenty of water which has been salted. Let it boil for about two hours, which will cook it sufficiently, unless it be a very large one.
Take it out of the napkin, place it on a large dish, garnish the edges of the dish with double parsley, and serve with a rich oyster sauce in a tureen.
117. Clean your ducks nicely, wash them and wipe them dry. Rub them inside with pepper and salt, and fill them with a dressing made of crumbs of bread, two or three onions finely minced, some pepper, salt, and butter enough to make the crumbs adhere. Some use beaten egg in the dressing, but it makes it tough and heavy. After having filled the ducks truss them and put them on the spit; baste them with butter whilst they are roasting.
Wash the livers, first cut out the gall; with a sharp knife open the gizzards by cutting an incision round them, but not so deep as to cut the inner skin; then with your fingers tear them open. Pour boiling water on the feet and skin them; cut off the toes, and crack the leg in half, wash all these, and stew them in very little water, with pepper and salt. When the ducks are done, add the liquor the giblets were boiled in to the gravy, which has dropped from them, and thicken it with a little butter rolled in flour. Serve the liver on the dish with the ducks.
118. Prepare the ducks as directed above, and for the filling, mince two onions finely, add some pepper, salt, and a table spoonful of powdered sage, with an ounce of butter and some beaten egg.
Rub the inside of the ducks with pepper and salt, put in the dressing, truss them, and put them on the spit. For the gravy, proceed as directed above.
119. Clean your goose, wash it, and wipe it dry, then season it with pepper and salt both inside and out. Make a dressing of bread crumbs, pepper, salt, butter, a little sweet marjoram, and some onions finely minced. Fill the goose with this dressing, truss it firmly, and put it on the spit.Whilst it is roasting, baste it with butter, and be careful not to let it burn.
Clean the giblets, put them on in a stew-pan, with very little water, some salt and pepper, and boil them. Add the liquor they were boiled in to the gravy which dripped from the goose. Thicken it with some butter rolled in flour, let it boil a few minutes; add more pepper and salt, if necessary. Pour this gravy in the boat, and serve it with the goose. Some prefer a little sage added to the dressing in place of the sweet marjoram.
A very good dressing for roast goose is to substitute potatoes boiled and finely mashed instead of the bread crumbs, then add the pepper, salt, onions, and sweet marjoram as before.
120. Wash and clean your giblets, put them in a stew-pan, season with pepper, salt, and a little butter rolled in flour, cover them with water, stew them till they are very tender. Line the sides of your pie dish with paste, put in the giblets, and if the gravy is not quite thick enough add a little more butter rolled in flour. Let it boil once, pour in the gravy, put on the top crust, leaving an opening in the centre of it in the form of a square; ornament this with leaves of the paste. Set the pie in the oven, and when the crust is done take it out.
121. Clean your chickens, wash them and wipe them dry; season them inside with pepper and salt, make a dressing of bread crumbs, some minced onion, pepper, salt, and as much butter as will hold the crumbs together. Fill your chickens with this dressing, skewer them well and season them on the outside with salt and pepper; put them on the spit, dredge a little flour over, and baste them with butter whilst they are roasting.
Boil the gizzards and livers in very little water, take out the liver, chop it up fine, and add it to the water it was boiled in, with a little salt; stir into this all the gravy which dripped from the chickens, and thicken it with some butter rolled in flour.
Partridges are roasted in the same way.
122. Cut your chickens in pieces, wash them, and put them in a stew-pan with salt and pepper, and water enough to nearly cover them. To each one, rub one ounce of butter in flour, and add it to the gravy when the chickens are done; let it boil a few minutes. Make a rich paste, line the sides of your pie dish, put in the chickens and half the gravy, cover the pie with the paste; leave an opening in the centre, and ornament the top with paste cut in flowers, or bars twisted and laid across the centre. When the crust is done take out the pie,pour in the remainder of the gravy, and send it to the table in the dish it is baked in. If all the gravy is put in at once it will be apt to boil over the top and disfigure the lid of the pie.
Partridge pies are made in the same manner.
123. Cut your chickens in pieces, wash them and dry them in a clean napkin; season with salt and pepper. Line the sides of the pot with paste, put in the pieces of chicken, and between every layer of chicken put a piece of butter rolled in flour, with squares of the paste if you choose; pour in enough cold water to cover it, and put on a lid of the paste; leave an opening in the centre of the top crust; cover the pot, place it in front of the fire with a few coals under it. Turn the pot frequently that the crust may be evenly browned all around. When it is done, if the gravy should not be thick enough, add a little more flour mixed with butter. Dish it by putting the top crust on the sides of the dish, lay the chicken in the centre, and place the brown crust on the top. Serve the gravy in a sauce boat.
124. Split them down the back, wash them nicely and wipe them dry. Heat your gridiron, grease the bars, and put your chickens over clearcoals. Broil them nicely, be careful not to burn the legs and wings. When done season them with pepper, salt, and a large piece of butter. Send them to the table hot.
Partridges, pheasants and pigeons are broiled in the same way.
125. Wash your chickens, cut them in pieces, season them with pepper and salt. Have in a pan some hot butter and lard mixed; dust some flour over each piece, and fry them slowly till of a bright brown on both sides; take them up, put a little water in the pan, add some butter rolled in flour to thicken the gravy, and more pepper and salt if required. Young spring chickens are only suitable for frying.
126. Clean and wash your chickens, put them in a pot with boiling water enough to cover them; if the water should boil away add more, as the skin will be discolored if not covered with water. Put enough salt in the water to season the chickens sufficiently when they are done; tie some tape around them to keep them in their proper shape; when they are tender take them up and serve them with rich egg sauce.
Boiled chickens are frequently stuffed with breadcrumbs, seasoned with pepper, salt, a little onion, finely chopped, and some butter; fill the chickens with this dressing, truss them and tie tape around them to preserve their shape. But it is preferable to boil chickens without the filling, as it soaks the water and becomes very insipid.
127. One pair of large chickens,Two tea spoonsful of salt,One tea spoonful of pepper,Eight tea spoonsful of flour,One pint of water.
Cut up the chickens, separate the thighs from the lower part of the leg, cut the breast in six parts, cut the wings in two parts, and the back in four pieces, put them into a stew-pan with the pepper, salt and flour, stir all well together, and then add the water. Let them stew till perfectly tender. If the gravy should not be thick enough add a little flour mixed with water. Fat chickens require no butter, but early fall chickens would need a quarter of a pound to make a rich gravy.
128. Cut your chicken in pieces, wash it and wipe it dry; it must be young, an old one would not be tender when cooked in this manner; season it withpepper and salt. Put in your pan some lard or beef dripping, let it get hot, dredge some flour over your chicken and fry it of a handsome brown, turn each piece so as to have both sides done alike. Take the pieces out, put them on a dish, put a little water in the pan with the gravy, and a piece of butter rolled in brown flour to thicken it. Let it boil once and pour it over the chicken.
129. Cut up a chicken in pieces, wash it, and season with pepper and salt, put it in a stew-pan with a little water, and let it stew till nearly done; then add a tea cupful of cream and some butter rolled in flour to thicken the gravy. If not sufficiently seasoned, add more pepper or salt as may be required. If the chicken is fat very little butter is necessary. Mace or nutmeg may be added if you like spice.
130. A pair of large fowls,Four table spoonsful of mixed mustard, or eight of French mustard—the French is preferable,Half a pint of vinegar,Half a pint of sweet oil,The yelks of ten hard boiled eggs,One tea spoonful of cayenne pepper,One tea spoonful of salt,Six large heads of celery.
Boil the fowls in water which has been salted, and stand them away to cool. Take off the skin, cut the meat in small pieces about a quarter of an inch square, then cut the white part of the celery in very small pieces, put it in a colander, place the colander in a pan of cold water in order to keep the celery crisp.
Boil the eggs till the yelks are hard, which will take twenty minutes; mash the yelks with the oil until they are smooth, then add the vinegar, mustard, pepper and salt.
About fifteen minutes before the chicken salad is to be sent to the table, drain the celery, mix it thoroughly with the chicken, and then pour the dressing over it. Stir it well.
Cold veal or turkey is very good dressed in this way.
This receipt may be relied on as being particularly nice. No. 2 is not quite so rich.
131. One pair of chickens,Eight eggs,Half a pint of oil,One gill of vinegar,Mustard, pepper, and salt to the taste,Six heads of celery.
Boil the chickens in water with a little salt When cold cut the meat in small pieces about a quarter of an inch square; cut the celery in small pieces and lay it in water; boil the eggs twenty minutes, take out the yelks, mash them fine with the oil, add the vinegar, mustard, salt and pepper. Drain the celery, mix it with the chicken, and stir the mixture of egg, vinegar, oil, &c., well through the chicken and celery.
All vegetables are better to be freshly gathered, when left to stand long, they lose much of their flavor.
Late in the season, when turnips, parsnips, carrots, &c., begin to lose their sweetness, they may be greatly improved by adding a tea spoonful or two of sugar to the water they are boiled in.
132. Select the potatoes as nearly as possible of the same size. Wash and boil them with the skins on.
Throw a little salt in the water. When they are soft, peel them and send them to the table hot. Or they may be mashed with butter, salt to the taste, and milk or cream in the proportion of an ounce of butter and half a gill of milk or creamto ten potatoes. They should be sent to the table immediately, as they spoil if they stand after they are done.
Put them over the fire, in cold water, or they will be likely to burst before they are cooked.
133. Wash ten potatoes, boil them in water, with a little salt. When they are soft, peel them, put them in a pan, with an ounce of butter and half a gill of milk or cream. Mash them well, add more salt if necessary, and put them in a vegetable dish.
Have ready an egg beaten light; spread the egg over the potatoes, and brown it with a salamander, if you have one, or wash the pan of the shovel, heat it very hot, and hold it over the potatoes sufficiently near to brown the egg.
Serve it hot.
134. Boil some potatoes in water a little salted. When they are done, peel them, and set them away to cool. When cold, cut them in thin slices, season with salt and pepper, and dredge a little flour over them.
Have ready some hot lard in a pan, pour in the potatoes, and fry them a delicate brown.
135. Boil some potatoes; when done, peel them, and set them away to get cold. Then chop them up fine, and add pepper and salt to the taste. Flour them, and fry in hot lard. They must be brown.
Some add a little vinegar just before they are taken out of the pan.
136. Boil some potatoes, peel, and mash them finely. To ten potatoes add half a gill of milk or cream, and pepper and salt to the taste.
Make the mashed potato in little cakes, flour them on both sides, and fry them in hot lard. If there are any cold mashed potatoes left from dinner, they may be cooked in this way for breakfast.
137. Boil some potatoes, mash and season them with pepper and salt.
To ten potatoes chop four onions and mix with the mashed potato, and half a gill of milk or cream.
Make it out in small cakes, dredge flour on both sides, and fry them in hot lard till they are of a light brown.
138. Boil some sweet potatoes till they are softenough to pass the prong of a fork through them. Peel them, and when they get cold slice them. Season with pepper and salt to the taste, dredge flour over, and fry them in hot lard. They should be of a fine light brown.
139. Wash them, and put them in a pan, in a moderate oven. When they can be easily pierced by a fork, they are done.
Serve them with the skins on. Those who reside in the country, and have wood fires, may roast them in the following manner. Sweep the hot stone in front of the fire, place the potatoes on it, and cover them with hot ashes. When they are soft, wipe the skins and send them to the table hot.
140. Boil six potatoes, mash them fine, and add to them three eggs, boiled hard and finely chopped, with salt and pepper to the taste, and a table spoonful of milk or cream.
Make it out in small cakes, flour them on both sides, and fry them a delicate brown.
141. Six potatoes,Half head of cabbage,Two ounces of butter,One gill of cream.
Put your cabbage on to boil, with a little salt in the water; when it is nearly done, pare your potatoes and put them in with the cabbage. When the potatoes are soft, take them out—drain the cabbage—wipe a sauce-pan, or the pot they were boiled in, put the potatoes and cabbage into it, mash both very fine, add the butter and cream with salt and pepper to the taste. Set the pot over the fire and stir it till the potatoes are hot. Serve it immediately.
This is very good with cold meat.
(A German Dish.)
142. Six potatoes,Six onions,Two ounces of butter,Pepper, salt, and vinegar to the taste.
Boil the potatoes and the onions till they are soft; the onions require about as long again as the potatoes.
Wipe out the pot in which the potatoes were boiled, mash the onions in it, slice the potatoes, but do not mash them, and add to the onions, put in the butter, pepper, salt, and vinegar; set it over thefire and stir it till it is hot, when it will be ready for the table.
Some persons prefer it without the vinegar.
143. Of cold veal finely chopped add the same quantity of cold mashed potato, and season with pepper and salt to the taste.
Make it out in small cakes, flour them, and fry them a light brown.
They may be fried in sausage gravy if you have any left.
Cold potatoes left from dinner will answer for this dish.
144. If they are not very ripe, pour boiling water over them, and let them stand a few minutes, the skin will peel off very easily.
Then cut them up, put them in a stew-pan without any water, and cook them till they are soft. If they prove too juicy, dip some of the water out and mash them fine. Season with butter, cayenne pepper and salt.
They may be thickened with bread crumbs or grated cracker, if preferred.
145. Wash them, cut them in half, take out the seeds, and season them with pepper and salt.
Have ready some melted butter in a pan, put them into it, and fry them slowly till very soft.
146. Wash them, and cut them in two parts, round the tomato, that is, so as the cells can be divested of the pulp and seeds which they contain. To six tomatoes take half a pint of bread crumbs, one large onion finely chopped, one ounce of butter, pepper and salt to the taste. Fill the cells of each piece with the dressing, put two halves together, and tie them with a piece of thread. Put them in a pan with an ounce of butter and a gill of water, set them in a moderate oven, and cook them till they are soft.
When done, cut off the threads and serve them.
147. Peel fine ripe tomatoes, cut them up in small pieces, and put in a pan a layer of bread crumbs, then a layer of tomatoes, with pepper, salt and some pieces of butter; then put another layer of bread crumbs and tomatoes, and so on till the dish is full. Spread some beaten egg over the top and set it in the oven and bake it.
148. Wash them, cut them in half, take out theseeds, grease the bars of your gridiron, put on the tomatoes and broil them slowly. The bars of the gridiron should not be very far apart. When they are done season them with pepper, salt and butter, and serve them hot.
149. Peel some tomatoes, cut them in slices, add salt, pepper and vinegar, and serve them cold.
They may be dressed as above with the addition of mustard and sweet oil.
Some prefer them peeled, sliced, and seasoned only with salt.
150. Get some slices of veal cutlets, pound and wash them, season them with pepper and salt, and fry them slowly till they are done. They should be of a light brown on both sides. Stew some tomatoes very dry, strain them through a sieve to get out all the seeds, pour the pulp into the gravy after the meat has been taken out, and thicken it with a piece of butter rolled in flour. Pour this over the meat and serve it hot.
151. Wash your beets, put them in a pan, and set them in a moderate oven where they will bakeslowly. When they are very soft take them out, remove the skins, slice them, and dress them with butter, pepper and salt, or vinegar if preferred.
They may be boiled and dressed in the same way.
152. Pare and cut them in slices about a quarter of an inch thick, season them with salt and pepper. Have ready some hot butter in a pan, put in the slices and fry themvery slowlytill they are perfectly soft. There should be enough butter in the pan to prevent them from sticking to the bottom. Serve them hot.
153. Make a batter as for fritters. Slice your egg-plant in thin slices not more than the eighth of an inch thick; cut each slice in four parts, or any size you choose, season with pepper and salt, dip each piece in the batter, and fry them in hot lard of a light brown on both sides.
154. Peel your egg-plant and cut it in thin slices, each slice may be cut in four or five pieces according to the size of the plant. Beat some eggs and have ready some bread crumbs or gratedcracker; season your egg-plant, dip each piece in the egg, then in the crumbs, and fry them in hot lard of a handsome brown on both sides.
155. Put on an egg-plant in a vessel of water, and boil it until you can pierce it with a fork, and it is perfectly soft; then take it out, cut it in half, with a spoon scoop out all the inside; season it well with pepper and salt, have some bread crumbs or grated cracker and beaten egg. Take up a portion of the egg-plant about the size of an oyster, with a spoon, dip it into the egg, then into the crumbs, and fry them in hot lard of a light brown on both sides.
(French mode.)
156. Cut an egg-plant in half, but do not cut off the rind. Then with a sharp knife score it very deeply, both lengthwise and crosswise, but be careful not to break the skin in so doing. Place each half in a pan with the scored side up, season it with pepper and salt, and over this pour some sweet oil or melted butter, if preferred. Set it in an oven and cook it slowly till the plant is perfectly soft. The top should be brown.
157. Boil an egg-plant in water which has been salted, until it is perfectly soft; when done take it out of the water, cut it in half and scoop out all the inside, mash it very fine, and to every tea cupful of mashed egg-plant add one table spoonful of grated cracker and a dessert spoonful of butter, with salt and pepper to the taste. Put it in the dish it is to be served in, beat an egg light, spread a portion of it over the egg-plant, then strew on some grated cracker, and lastly spread over the remainder of the egg. Set it in the oven and brown it. Serve it hot.
158. Scrape and wash your parsnips and put them on with just enough water to boil them and no more; when they are done they should be nearly dry. Then dish them and pour over melted butter and a little salt, or some drawn butter.
159. Boil them as directed inNo. 1, and when done cut them in half, grease the bars of your gridiron, put them on it over some lively coals and brown them.
160. Boil them as directed inNo. 1, whendone mash them, season with pepper and salt, and a small piece of butter.
161. Boil them as inNo. 1, slice, flour and fry them of a light brown in some hot lard.
162. Put on a piece of pickled pork and boil until it is about half done or a little more. Then scrape and wash your parsnips, put them on in as little water as will keep them from burning, then add the pork; when the parsnips are soft dish them.
163. Green corn should always be boiled on the cob, with the inner husks on it. To prepare it turn down the inner husks, cut off the upper end, wash the corn, and replace the husks.
Boil it about half an hour in water salted to the taste. It should be cooked in just enough water to cover it.
164. One tea cupful of milk,Three eggs,One pint of green corn grated,A little salt,As much flour as will form a batter.
Beat the eggs, the yelks and whites separate. To the yelks of the eggs add the corn, salt, milk, and flour enough to form a batter, beat the whole very hard, then stir in the whites, and drop the batter, a spoonful at a time, into hot lard, and fry them on both sides of a light brown color.
165. One pint of grated green corn,Two eggs,As much wheat flour as will make it adhere together.
Beat the eggs, mix them with the grated corn, and add enough flour to form the whole into a paste. Fry them of a light brown in hot lard.
166. One quart of hominy or broken corn to one pint of beans; pick and wash them, and put them to soak with water enough just to cover them. Let them soak all night; in the morning put all on to boil, with three pounds of pickled pork, and more water to cover them. Boil it eight hours. The pot will require filling up with hot water, whilst the hominy is boiling. It requires no stirring.
167. Six heads of cabbage,Half a gill of salt.
Wash the cabbages nicely, line the tub with the outer leaves, and sprinkle over a little of the salt. Cut the cabbages very fine, and put in a layer of cabbage and a sprinkle of salt until the whole is in. Each layer of cabbage must be well pounded down with a heavy pestle. Cover the top with cabbage leaves and a little more salt. Spread over the whole a clean cloth, and then a board to fit closely, with a weight to press the cabbage down.
As soon as fermentation ceases, take off the board and cloth, wash them well, and replace them. The sour krout will now be fit for use.
168. One quart of sour krout,One pound of pickled pork.
Put on the sour krout to boil, wash the pork and put with it; at the end of two hours take out the pork, but let the krout boil one hour longer.
169. Wash a fine cauliflower, put it in a net and boil it in just enough water to cover it. The water must be salted to the taste.
When it is done drain it, put it in a vegetable dish, and pour drawn butter over it.
170. Cut a cabbage in half, and with a sharp knife shave it down very finely.
Make a dressing of one egg, well beaten, half a gill of vinegar, salt to taste, and a tea spoonful of butter. Beat the egg light, add to it the vinegar, salt, and butter. As soon as the egg is thick, take it off the fire, set it away to cool, then pour it over the cabbage, and mix it well together.
Some prefer a little sugar in the egg and vinegar.
171. Cut the cabbage in half, and shave it very finely. Put it into a stew-pan, with a piece of butter, and salt to the taste; pour in just enough water to prevent it from sticking to the pan. Cover it closely, and let it stew, stir it frequently, and when it is quite tender, add a little vinegar, and serve it hot.
172. Shave the cabbage as for other slaw.
To one pint of the cut cabbage, have three eggs boiled hard, mash the yelks with a spoon, and add gradually one wine glassful of oil, then pour in one wine glass of vinegar, one tea spoonful of commonmustard, or a dessert spoonful of French mustard, salt and cayenne pepper to the taste.
Pour the mixture over the cabbage, stir it well, and serve it.
173. Wash your mushrooms, cut off the end of the stalks, and peel them. Put them in a stew-pan, without any water, and season with salt and pepper. Add two ounces of butter rolled in two tea spoonsful of flour, to every pint of mushrooms. Cover them closely, and let them simmer slowly till they are soft.
174. Wash it well through several waters, as it is apt to be gritty. Put it into a pot without any water, let it cook slowly until it is very soft. Then drain and mash it with a piece of butter, pepper and salt to the taste. Put it in a vegetable dish, and strew over the top eggs which have been boiled hard and finely chopped, or poached eggs.
175. Spinach may be boiled with a piece of corned beef, or pickled pork, and served as greens.
Cabbage may be boiled in the same manner, but meat has a very strong taste when boiled with vegetables in this way.
176. Pick and wash your dandelion and cut off the roots. Drain it, and make a dressing of an egg, well beaten, a half a gill of vinegar, a tea spoonful of butter, and salt to the taste. Mix the egg, vinegar, butter and salt together, put the mixture over the fire, and as soon as it is thick, take it off, and stand it away to get cold.
Drain your dandelion, pour the dressing over it and send it to the table.
177. If they are old and tough peel them, but if they are young, and the rind is tender, they are better cooked with the skin on.
The round squashes may be cooked whole, but the long ones must be cut in two or three pieces, according to the size of the vessel they are to be cooked in.
Stew them in as little water as possible, till they are soft. Take them out, drain, and press them as dry as you can. Then put them in a stew-pan, add butter, pepper and salt to the taste. Add some cream if you have it.
Heat them very hot and serve them.
178. Wash them, cut them in half, season withpepper and salt; fry them in butter till of a light brown. They must be fried slowly.
179. Scrape and wash them. Boil them in a little water, with salt to taste. When they are soft dish them, and pour over melted butter, or drawn butter.
180. They should be boiled in as little water as possible. Season the water with salt just to taste. When they begin to lose their sweetness, late in the season, add a little sugar, which greatly improves their flavor.
When soft, take them up and mash them with a little pepper, salt, butter, and cream, if you have it.
181. Cut the celery in pieces about a quarter of an inch long. Make a dressing of the yelks of three eggs boiled hard, half a gill of vinegar, half a gill of sweet oil, one tea spoonful of French mustard, or half a tea spoonful of common mustard, with salt and cayenne pepper to the taste. Pour this mixture over the celery, stir it well and send it to the table.
It should be kept in cold water to make it crisp,until about fifteen minutes before it is sent to the table, then drain it and pour the dressing over.
(French fashion.)
182. Take six neck chops, crack the bone of each across the middle, and put them into a stew-pan. Cut up and wash two large heads of celery, and mix with the meat; pepper and salt to the taste. Roll two ounces of butter in a little flour and add to it, with half a gill of water. Cover it closely, and let it simmer slowly till the celery is soft. If the gravy stews away too much, add a little water, and if it should not be quite thick enough, stir in a little flour mixed with cold water.
183. Scrape and wash your asparagus, put it in a net, boil it in just enough water to cover it, with salt to the taste.
When it is done and perfectly soft, take it up, drain it, and pour over it a rich drawn butter.
Toast is generally laid in the bottom of the dish and the asparagus put on it, but some prefer it without the toast.
184. Choose a head of fine cabbage lettuce,strip off the outer leaves, cut it in half, and wash it well.
Fry a slice of ham; when it is done, take it out of the pan, and pour in to the hot fat one beaten egg, and a wine glassful of vinegar, set it on the fire, and as soon as it thickens take it off.
Cut the salad in small pieces, and pour the egg and vinegar over it whilst it is lukewarm.
Lay the salad in a deep dish, cut the ham in pieces about an inch square, and place on the top. Let it stand about five minutes, and send it to the table.
185. This may be dressed at the table with sugar and vinegar, or lemon juice; or with eggs boiled hard, vinegar, mustard, sweet oil, salt and pepper as directed for French slaw.
Scurvy grass and lettuce may be dressed in the same manner.
186. Peel them, and boil them in equal parts of milk and water. When they are tender, take them up, drain them, and add salt, pepper and butter to the taste.
Do not put salt in the water they are boiled in, as that will curdle the milk and cause a scum to settle on the onions.
187. Slice your cucumbers lengthwise, season them with pepper and salt, flour and fry them in hot butter. They should be of a delicate brown color when done.
188. Lima beans require from half an hour to three quarters to boil. They should be boiled in as little water as possible to preserve their flavor. As soon as they are soft take them out, drain them in a colander and season with butter, pepper and salt; pour them in a pan to be seasoned, as the butter would run through the colander.
Add salt to the water they are boiled in.
189. Shell the beans, put them in a pan, and pour boiling water over them, cover them and let them stand where they will keep warm. In fifteen minutes pour off the water and remove the thick brown skin which gives them such a strong flavor when boiled with it on. Put them in a stew-pan with very little water, and boil them till they are soft. Drain them and season with butter, pepper and salt.
190. Prepare the beans by cutting each end andstripping off the tough fibre, commonly known as the string; cut each bean in three or four pieces, and stew them in very little water, which has been salted, so that when they are done the pan will be nearly dry. They require from one to two hours to boil. When they are perfectly soft drain them in a colander, then put them in a pan and season with butter, pepper and salt to the taste. Serve them hot.
191. Put a piece of pickled pork in a pot with two quarts of water. In another pot put one quart of dried beans, which must have been carefully picked and washed. As soon as the beans begin to boil take them out, put them in a colander to drain, then put them in with the meat and just cover the whole with water. Boil them till they are quite soft and send them to the table.
192. These should be boiled in very little water, with a tea spoonful of salt to a pint of water, and if the peas are not very sweet add a little sugar. When they are young fifteen minutes is sufficient to boil them. Drain them and add butter, pepper and salt to the taste.
193. Scrape the roots, wash and boil them in water with a little salt. When they are soft take them up, drain them and season to the taste with pepper, and more salt if necessary. For ten roots pour over half an ounce of melted butter.
194. Boil the roots in water, with a little salt, until they are soft. Take them up, mash them very fine, add pepper and salt to the taste. Have ready some bread crumbs or grated cracker, and a couple of eggs beaten. With a spoon dip out a portion of the salsify about as large as an oyster, dip it in the egg, then in the cracker, and fry it in hot lard. When of a light brown on both sides lay them on a dish and send to the table. This is a breakfast dish.
195. Wash the roots and scrape them clean; grate them and add a little pepper and salt; beat two eggs, add a pint of milk, and stir in enough flour to make a thick batter, also salt to the taste. Mix the salsify with the batter, and have ready a pan with some hot lard, dip out a spoonful of the batter and drop in the pan, then another close by the first, and so on. Turn the fritters, and whenthey are of a light brown on both sides they are done.
They resemble oyster fritters.
196. Boil the roots till tender, mash them and season with salt to the taste. Make a batter as directed inNo. 3, mix the salsify with it, and proceed as before.
197. Pare, core and slice your apples, put them in a kettle with water enough to keep them from burning, cover them, and as soon as they are soft mash them very fine. When they are nearly cold sweeten them to the taste.
Quince sauce is made in the same manner.
198. Half a pint of water,Five ounces of nicebrownsugar,Two ounces of butter,Three tea spoonsful of flour,The rind of a lemon grated, and some of the juice.
Mix the flour smoothly with a little cold water,and stir it into half a pint of boiling water, let it boil one minute, then add the sugar, the butter, and the grated rind of one lemon. Stir in as much of the lemon juice as will make it an agreeable acid. Some prefer nutmeg and vinegar to the lemon.
To be served hot.
199. Three ounces of butter,Five table spoonsful of powdered sugar,Three drops of essence of lemon,Nutmeg or cinnamon to the taste.
Beat the butter and sugar to a cream, and add the lemon and spice.
This sauce is eaten with baked puddings, fritters, &c. Some add a tea spoonful of brandy.
200. Take equal portions of butter and sugar; beat them well together, then add cinnamon and nutmeg to the taste.
201. Pick your fruit, wash it through several waters; then pour as much hot water on as will cover it, and let it stand all night. The next morning put the fruit, and the water it was soaked in,into a preserving kettle, and stew the peaches till they are very soft; when done pass the fruit through a colander to make it perfectly smooth, sweeten it to your taste, put it back in the stew-pan and let it boil once. Stand it away to cool.
202. Pick and wash your cranberries, and add half a tea-cup of water to a quart; stew them till they will mash, then add the sugar; let them boil a few minutes, and pour them while warm into the dishes they are to be served in.
203. Two gills of water,Two table spoonsful of brown sugar,Two small tea spoonsful of flour,One ounce of butter,One gill of wine.
Stir the sugar into the water, and as soon as it boils add the flour, which should be mixed smoothly with a little cold water. Let it boil one minute, then take it off the fire, and add the butter and wine. It should be sent to the table warm. Add ground cinnamon to your taste.
204. Half a pint of boiling water,Five ounces of sugar,Three ounces of butter,Two gills of wine.
Mix the flour to a smooth paste with a little cold water, stir this into the half pint of boiling water. Let it boil about one minute. Take it off, and add the sugar, (brown is the best,) butter, and wine. Some prefer a little nutmeg.
Serve it hot.
205. Boil a pint of cream, sweetened very well with white sugar, and flavored with grated lemon-peel, or vanilla.
Let it boil once, then take it off the fire and strain it.
Serve it hot or cold, according to the dishes it is to be eaten with.
206. Take equal quantities of ripe tomatoes and young ochras; chop the ochras fine, skin the tomatoes, and slice an onion. Put all into a stew-pan, with half an ounce of butter, salt and pepper to the taste. Stew it very slowly. When the vegetables are tender serve it.
With cold meat this sauce is very good.
207. Cut a peck of tomatoes in small pieces, boil them till tender. Rub them through a sieve to extract the pulp, which put on and boil until nearly dry. Then add one table spoonful of cayenne pepper, one table spoonful of black pepper, one tea spoonful of cloves, two table spoonsful of mustard seed, and two table spoonsful of salt. Boil the whole a few moments, and when cold bottle it and cork it tightly.
If this should not be quite salt enough, a little more may be added before it is boiled the last time.
Put a table spoonful of sweet oil on the top of each bottle before it is corked, to exclude the air.
208. Boil half a pint of milk, and stir into it as much flour mixed with cold water as will thicken it. Then take it off the fire, and beat in gradually three ounces of butter; add a little salt. Boil two eggs hard; chop them finely, and add them to the milk and butter.
This sauce is used for boiled chicken or fish.
209. Boil half a pint of milk, and stir into it as much wheat flour mixed with cold milk, as will thicken it. Take it off the fire and beat in gradually three ounces of butter. Add a little salt.
This is poured over asparagus and some other vegetables.
210. Peel the onions, put them on to boil in equal portions of milk and water, but no salt, as it will curdle the milk. When soft, drain them in a colander, put them in a pan, chop them up finely, and add butter, pepper and salt to the taste. Onions for sauce ought to be white.
211. Choose some young mint, pick and wash it; chop it very fine, and pour on enough vinegar to wet it. To every gill of vinegar allow two gills of brown sugar.
The sugar should be dissolved in the vinegar, then poured on the mint.
212. Peel and wash a quart of mushrooms, put them in a stew-pan, with a little salt, pepper, and two ounces of butter. Cover the stew-pan, and simmer them slowly till they are tender. Mix smoothly one tea spoonful of flour with a gill of cream, stir this into the mushrooms, let them boil once, and serve them.
Mace, nutmeg, and cloves may be stewed with this sauce, if spices are preferred.
213. Make some drawn butter, (seeNo. 209,) and whilst it is warm stir into it some parsley finely chopped.
214. Make a half-pint of drawn butter, (seeNo. 209,) and into this stir half a wine-glass of capers with two table spoonsful of vinegar.
(For roast Pig.)
215. Put on the feet and liver of the pig with just enough water to cover them, with a little salt. Let them stew slowly, when the feet are tender take them up, cut them in two or three pieces, but do not take out the bones; chop the liver, return it and the feet to the liquor they were boiled in; set the stew-pan over the fire, add pepper, salt and sweet-marjoram to the taste. Roll a piece of butter in flour, and stir in to thicken the gravy, add two glasses of port wine and serve it hot.
Any kind of spice may be added.
216. Grate a stick of horse-radish, mix with it as much vinegar as will cover it, and a tea spoonful of sugar, with a little salt.
This is generally eaten with roast beef or cold meat.