A N D

H O W T O C AR V E
G IV I N G P L AI N A N D E A S ILY U N D E R S T O O D

DIR E C T I O N S FO R

Prepa ri n g, C oo k in g 8: Se rv i n g,
W I T H T H E GR E AT E ST E C O NO MY.

E V E R Y KI ND O F DI SH

FR O M T H E S IMP L E S T T O T H E MO S T DI FFIC U L T ;

h
AL S O

“ (PW T 0 C AR V E

LL K I N D S O F M E AT , P O U LT R Y ,

G A M E AN D FI S H .

64
NE W YO R K
F B E D E R I C A . BR A D Y ,
No . 1 2 6 N A S S A U ST R E
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E T ,
 H O W T O C O O K,

H OW T O C AR V E

T H IS V o l ume h as
been selected and arr anged w i th mu ch care a nd ,

a w ell directed attention t o econo my ; it i s the result o f a long ex

-

e r i en ce and w ill be found o n inspection t o contain ail that can be

p , , , ,

esteemed esse ntial for the tables o f t h e a ffl uent or those persons o f

m oderate inco m es .

I t has bee n the author s o bject t o give receipts wh ich shall enable
’

any one to pr oduce excellen t an d even high class d i shes o f the u t -

m ost variety and n utritive quality at considerably less cost than the
,

o ld m e t hods o f C ookery daily occasion .

I t w il l h e so meti m es found in the body o f t h e w ork that there are ,

several receipts fo r the production of o n e resul t ; w herever this is

the case each receipt presents so m e feature t o make t h e change o f
,

flavor perceptible and yet in effect equally palatable T astes w ith ,

—so shoul d made dishes t o meet the
, , .
,

o u t being false vary greatly

, , ,

diffi culty
A K ITC HE N shoul d al w ays be w ell fu rnished ; there is n o necessity
that i t s h ould be pro fusely so but there sho uld be s ufli cien cy o f ev ery
,

thing w hich can aid the cook in properly preparing the foo d entrust
ed to her care A nd w hen this i mportant poin t h as bee n realized
.
,

clea n l i n ess i n ev er y a r t i cle u sed sh ou ld b e s cr u p u l ous ly o bs erv ed no

utensil s h ould be su ffered t o be put a w ay dirty i t not only injures the ,

article i tsel f m aterially but prevents i ts readiness for use o n any sud
,

den occasion N 0 good cook o r servan t would be guilty o f such an

.

act t h ose w h o are do so either fro m laziness or w a nt o f syste m o r

, ,

a nature naturally dir ty A servant prone to this vice should n ever

.

be retained ; it is better and easier t o chan ge frequen t ly until t h e m i s '

tress is suite d ho wever unpleasant these changes m a y prove th an

, ,

ixotica ly atte mpt to cure a person o f this description C lean

Q u l .

l i n ess is the m ost ess e n tial ingredient i n t h e art of cooking and ,

should inviolably be m aintained in the kitchen .

 8 n ew T O e as e ,

SO U P S .

ME AT S OU P S .

No dish that co mes t o table gives such general s at i s fact i on as well

, ,
“

repared soup l e t the appetite be vig orous o r re fi ned an ex c ellent

p ; ,

s oup w ill invariably prove gr ate ful t o it there fore i t should b e the ,

du t y of the cook cons t antly t o be i n a positio n t o pro d uce it at a

s hort notice .

T here shoul d al w ays b e plenty o f dri ed herbs i n t h e st ore c loset

t hese may b e purchase d ch i efly i n quantit ies at the beginning o f a n d

t umn of a ny m arket gardener and kept at hand

,
-
E veryth i n g shoul d
, ,
”
h ave i ts place and there shoul d b e a place for everything
,
T h e m ul .
~

t i pl i c i t y o f ar t icles required b y a cook should induce her to bear t hi s

m axi m in mind H er b s may be very w ell kept i n pape r bag s ; th ey
.

s h ou ld b e a l l la bell ed W hen ti me is a n i mportant objec t t h e n eces si

t y o f this is o b vious—they are a l W a ys t o b e had w hen w anted and
-s
.
,

t h e bag should be repla ced a fter u sin g .

T here should be a saucepan or kettle o f iron w ell tinned kept for ,

-

s oup only and re mem ber i n u sing that the lid of t h e stock pot
, ,
-

s h oul d fi t t i gh tl y T h e inexperienced reader w ill unders tand b y t h e

.

”
t erm stock po t that soups being of t wo kind s bro w n and white,
-
, ,

h ave di fferent foundat ions t h at o f bro wn b ei n g bee f and that o f

, ,

w hite veal
,
there are m any ingredients i n each and it is t h e variou s ,
”
a rti cles w hic h w hen put together are cal le d
, stock he nce t h e soup , ,

utensil is technicall y ter m ed the stock pot , -

S T O C K F OR B ROW N S O U P .

Let t h e kettle i n w hich

the s oup i s to be prepared be p erfec t ly
clean and dry the hands o f the co o k should be so like w ise t hen ta k e
a bout a pound o f bee f w hich should be lean and ma y be either shin
, , ,

l eg c x c h eek or fro m the clod ; indeed fro m any o f the in ferio r parts
,
-

, ,

a l w ays re me m bering i t m ust be lean c u t it i n slices , and place i t at

t h e botto m o f the saucepan w ith a tolera b le si z ed piece o f salt butter

,
-
,

a n d a lit t le w at er to prevent burning but l et the qu a nti t y be s mall ,

add a piece o f l ean bacon cut in slices also ; i f the quan t ity b e large
, ,

a bou t a four t h t h e quan t ity o f the bacon t o the bee f w ill su ffi ce b ut ,

wh en the quanti ty o f bee f is s m all the proportion of b a c on s ho u l d ,

 AND H O W TO C AR VE .

be nearly equal cover the li d do wn close and ex tract the gravy per , ,
.

m itting it n early all to r e en t er th e meat and then pour su ffi cient bo zl

-

i n g w ater for t h e quan t ity of so u p re quire d adding t w o or three o n ,

»

ions i f s mau s weet her b s c ut s mall w ith a few cloves and let it ste w
, , ,

s lo w ly for four o r fi ve hours proportionately t o the qua n tity o f me at , .

When the mea t is quite ten der this w ill for m the foun d ation for a l l
’

the best bro w n so ups a nd i f w ell done also makes a d elicious gravy
, , ,

s ou
St in i ts co mpositi on is n ot con fine d t o the above receipt an y
o ck , ,

meats or bones ste w able w ill be use ful in t he stock pot ; pieces o f
, ,
-

bee f fr o m any par t from w hich gravy c a n be extracted bones sh i n

, , ,
,

bones briske t bones tops o f ribs ox c h eek pieces o f m ut t on b acon

,
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, ,
-

, , .

h am bo nes o f eithe r legs heads o f fo w ls geese o r t u rkeys veal

, , , , , ,

knuckle o r other parts gam e hare pheasant pa rtridges i f they are

, , , , , ,

o ld a n d fi t fo r n o other purpos e ; indeed anything w hich i s prope r t o ,

be eate n in the fo rm o f an i mal food and i n any degree r eso l vable i nto ,

jelly w ill as sist in m aking s tock

,
.

T o this m edley o f ingredie nts w hich it w ill be foun d on t rial w i l l ,

produce the best soup that can be m ade add carrots cut thin in all ,
,

ces herbs onions pepper an d salt w hen it h as stew ed slo wly for a
, , , ,

short ti me pour in t h e boiling w ater i n proportion t o the q u antity o f

,

meat and soup required then ste w it un t il it i s o f a r ich c onsisten cy .

take it fro m the fire let it cool an d re m ove the p ot I f required t he

, , .

follo w ing day care sho uld b e t a k en that the deposit or sedi ment i s re
,

m oved as also the fat previo us t o w ar ming ; i f kept long t h e pan s

, , ,

m ust be changed there i s as m uch danger in red glazed earthen w are

a s in metal pans the latter should never be e mploye d t o k eep gra vy
"

in i f pos sible Wherever grea ter richness is desired it m ay b e o b

, .
,
:

t a i n ed by the a dditio n o f the j elly of c ow heel or a lu mp o f b u tter -

and flou r .

S oup i s riche r an d bett er for being m ade a day or even t wo or ,

three da ys previou sly t o i t s being required i f it be w ar med each day ;

, ,

t o b e rea lly go od it m ust be we l l s t e wed ,

.

ST O CK FO R W HI TE S O U P Sp

T his i s a soup the foundation o f w hich i s veal (the k n u ckle t h e , ,

se rag or c al f s head being the best m eat fo r the purpose ) an ol d fo w l

’
, , .

a lit t le h a m or bacon mut t on s h eep s h ea d indeed n ea rly t h e s a me i n

’ '

:
, , ,

gred ien ts as fo r bro w n soups save t hat there m ust n o t be muc h beef , ,

a n d the pro po r t io n o f h a m and bacon s m aller i n the latter than t he

for mer a n d w hen ma de fo r w hite sauce care m ust be taken t o lea ve

, ,

o u t the pepper :

GR A V Y S O UP ,

N othing i s b e t te r th an s hi n of bee f fo r th i s soup , tho ugh pieces of

th e rump and o ther parts are used ; t he s hi n s h o uld b e sawed in
10 HOW TO c oox,

several places and the m arro w extracted this i f laid i n the botto m
, ,

o f the saucepan w ill take the place o f butter

,
i f m arro w is n ot for t h
co m ing butter m ust be em ployed ; take a fourth o f t h e quan t i t y o f
,

h am ste w gently until the gravy is extracted care being taken it does
, ,

n o t burn a little w ater m ay be emp loye d by the inexperienced b u t ,

n ot m uch w hen it has n early drie d up again put in herbs a co up le , ,

o f carrots cut very s mall pepper ground salt a little w hite su gar
, , ,

( this can be o m itted but it m aterially adds to the flavor

, ) add boil
i n g w ater in requisite quantity and ste w gently for fi ve hours w he n ,

c old re move the fa t and w ar m up as w an t ed

, , .

GRA VY S O UP .

T ake a leg o f bee f w ell w ash and soak it break the bone put it
, , ,

into a saucepan w i t h a gallon o f w ater a large bunch o f s w eet herbs , ,

t w o large onions sliced a n d fri ed to a nice b ro w n taking great care ,

t h ey are n ot burnt t w o b lades of m ace three cloves t w enty berries

, , ,

o f allspice and fo rty o f black pepper and ste w till the soup is as rich
, ,

as you w i sh it to be then take out the m eat w hen it is cold take o ff

, ,

the fa t heat the soup w i t h ver micell i and the nicest part o f a head o f
, ,

celery boiled an d cut t o pi eces cayenne and a little salt carro t m a y , ,

be added w ith turnip cut up into sm all pieces and boiled w ith spi n
, ,

a s h and endive o r the herbs w i t hout the ve rm i celli o r ver m i celli only ;
, ,

a dd also a large sp oon ful o f s o

y and o n e o f m ushroo m ketchup ; a
‘

F rench roll should be made h o t and put into the soup .

VE NIS O N S O U P .

T ake four pounds of fres hly killed venison cut off fro m the bones -

and one pound of h am in s mall slices A dd a n onion m inced and .

,

black pepper to your taste Put only as m uch w ater as w ill cover it .
,

and ste w it gently for an h our keeping the pot closely c overec S ki m , .

i t w ell a n d pour in a quart o f boiling w ater

, A dd a head o f celery .

ou t s m all and three blades o f m ace

, B oil it gently t w o hours and a .

hal f then put i n quarter o f a pound o f but t er cut s mal l and roll ,

ed i n flour and hal f pint o f Port or Maderia L et i t boil quar ter

,
-

, .

o f an hour longer and send it to the table w ith the m eat in i t

, .

BLO OD OR VE AL GRA VY .

P ut few
slices o f h am into a thick ste w pan and lay over it so me
a ,

sl ices of lean veal hal f cover t h e m eat w ith jelly stock ste w it over
, ,

a brisk fi re taking care that i t does n ot burn w hen the broth is re

,

d uced thrust a kni fe into t h e m eat s o that the gravy m a y r u n o u t

, ,

t he n ste w it m ore gently till bro wn and turn the m ea t frequen t ly ; , .

w hen o f dark red color m oisten w ith hot stock season w i t h shred
, ,

m ushroo ms parsley and gree n oni ons ; w hen it has boiled an hour
, , ,

ski m and strai n i t thr ough a ta mm y for us e to clarify .

 AND H O W TO cu rv e . 11

OX -
T A IL .

O tail
ne w ill do fo r a t u reed o f soup cut i t into j o m t s —your
butcher w ill cut it fo r you —blanch it a fe w m inutes in w a t er then add
,

so me good clear second stock to the pieces and l et t he m gen tly boil ,

until tender ski m off all grease fro m the m add su fficien t conso mm e
stock also add exactly t h e sa me roots as for sau t e soup i n shape and
, ,

size si m ilar to the roots you w ould cut fo r a haricot and use sm all
,

bu t ton onions instead of cut onions season as be fore ; dish the pieces
o f tail into the soup turee n w ith a larg e rago u spoon or y ou w il l ,

s mas h the m .

CX -
TA IL S O U P .

S am e as gravy soup adding about three tails seperated at the

, cx -

joints w hen the m eat upon t he m is tender i t i s done ; t hey must not ,

be over ste w ed ; add a spoon ful o f ketchup or H arvey s sause a n d

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’

send to table w ith pieces o f the tail i n the soup .

M AC C A R O N I S O UP .

A fter you have blanched it , cut so me pipe m accaroni a b out an .

,

inch lo ng ; d o not boil it too m uch ; it w ill take longer t han verm i ~

celli keep t h e pieces i n cold w at er u ntil you require t h e m fo r you r

'

soup whe n you w ill s train the m off and add to your conso mme sea
, ,

son fo r I t alian soup send u p on a s ma l l plate o r dish o n a napkin , ,

some grated Parm esan cheese .

MA C C AR O N I S O UP .

T ake a given w eight o f m accaroni i n proportion to the quantity o f

soup required (say one p ound ) and boil i t i n a quart o f w hite s t ock
, ,

u ntil it is tender then take o u t one hal f and keep the other boi ling
,

u n t il i t is reduced to a pulp A dd su fficient s t ock until t h e w hole

.
,

w it h hal f a pint o f crea m boiling ma ke fi ve pin ts grate eight ounces

, ,

o f Par m esan cheese a n d add t h e hal f o f the m accaroni w hich had

,

p
ee n only boiled ten d er w ar m it w i t hout boiling and serve w i t h
, ,

c as t .

CURR Y S O U P .

C ut the meat from an c x cheek and soak i t well then put it in a-

, ,

s te w pan w i t h four onions cut in slices a n d a bunch o f po t herbs

, add ,

three quarts o f w ater re m ove the scu m frequently and strain add ,

also hal f a pound o f soaked rice o n e tea spoon ful o f curry po w der a ,
- -

little pepper and sa lt and ste w four hours , .

so ur AN D B O U I LL I .

Stew 3. b risk et of bee f w ith some t urnips carrots o n ions , , , a nd cel

 12 n ow T o
"

c oo n ,

ery all cut s m all put the bee f into the pot fi rst then the roots ad d
, , ,

a fe w cl oves and hal f a p i nt o f bee f gravy si m m er an hour then add , ,

s uffi cien t bee f gravy to fi ll t he pan and boil gen tly for hal f an hour , .

S O UP A LE S AP .

D ivide a pound o f bee f into thin slices grate h al f a pound o f p o ,

t a t o es and put t he m i n t hree quar t s o f w ater adding an onion a

, , ,

pint o f grey peas and three ounces o f rice ; reduce it by boiling to

,

fi ve pints ; o u t t w o he ad s o f celery and p u t the m into t h e ste w pan ,

pouring upon the m t h e fi ve pints o f soup and pulp the boiled p eas ,

into i t t hrou gh a fi n e ta mmy o f coarse clo th ; s t e w unti l i t is q uite

tender ; season w i t h pepper an d salt and serve up w i t h fri e d brea d ,

cut in dice .

H E SSI A N s o ur

C ut into slices th ree pounds o f shin o f bee f lay i t i n a ste w pan ,

w i t h t hree onions fi ve carrots eight potatoes a pin t and a quarter o f

, , ,

Split peas three heads of celery so me w hole pep per and salt pour
, , ,

i n by degrees sev en quarts o f w ater and s t e w un t il reduced to hal f I f

,
, .

the soup alone be required s train c d the vegetables ; i f n ot se rve as ,

"

cooked .

C O C K A LE E KIE
- -
.

Put into a ste w pan as muc h beef s toc k as you desire to se nd t o

,

table put i n an old fo w l and six leeks sliced a b out t w o inches lon g
,

s te w gently hal f an hour previous to serving ; put in six to eigh t

ounces o f prunes S erve t h e fo w l on a separa t e dish
. .

S O UP A LA F RA NC A IS E .

Place i n the ste w pan s i x pounds o f bee f add a few small veal bon es , ,

o r o n e about a pound w eigh t a couple o f fo w ls heads a s ma ll piece

’
, ,

o f cal f s liver and cover w i t h four quarts o f w ater ; w hen i t boils r e

’
,

m ove the scu m adding three or four leeks a couple o f t urnips head
, , ,

o f celery a burnt onion a large carrot sal t and si m m er slo w ly seve n

, , , ,

h ours le t every particle o f scu m be re m oved and serve w i t h sippets ,

o f bread in the soup .

A C H E A P S OUP .

A p ou n d a pou n d and a hal f o f lean b ee f cut u p into s m all

or ,

pi eces six quarts o f w ater ste w i n three large onions w ith double
, , ,

the quan t ity o f turnips pu t in thy m e parsley pepper and salt hal f , , , ,

o un d o f rice a pound o f pota t oe s peeled and c ut i n quarte rs and

a
p , ,

a h and ful o f oatmeal S te w fro m three to four hours n o t less

.
,
.

A c oo n A ND C H E A P sour .

C ut in slice s fo ur pounds of lean bee f or mu tton , fry them b r own

 Ann n ow t o C A R V E . 13

and lay them with their gravy in the ste w pan out s i x c a rrots an d a s
many turnips in slices (the latter m a y o n ly b e quartered ) t hree tol
, ,

ara ble sized onio n s, t w o table spoon fuls 0f b lack pepper w h ol e an d

- -

t w o heads o f celery w ith t heir green tops on , l et i t bo il a nd t he n ,

s immer till the m eat is re duce d t o a pu lp strain it a nd se rve i t w ith , ,

or without vegetables .

S AGO S O UP .

T ake thr ee p ound s o f l ea n bee f a sl ic e of l ean h a m a nd l ay th e m

'

, ,

i n a s t e wpan wi t h a lu mp o f butte r d ra w the gravy gen t ly a nd t wo , ,

q uarts o f w ater ,
and a sl iced onion w hich has bee n bro w ned by fryin g
i n fresh b ut t er ; also ad d a b u n ch o f s w eet herbs six cl oves a blade , ,

o f m ace a tea spoon ful o f allsp i c e an d o ne o f black pepper w hole ;

,
-

ste w u n t il t h e s oup i s rich and bro w n then rem ove t h e m eat an d , ,

strain the soup clea r p u t it into a clean ste wpan and thic k en it t o a
, ,

goo d consiste ncy w ith sago .

B AK E D S O UP ;

C ut into slices a pound a hal f o f lean b ee f, p ut it into a starv

an d e

p an ear t hen w are jar w ith three onio

,
ns sliced and the sa m e n u m b e r ,

o f carrots cut u p add also three ounces o f r ice w h i ch has b ee n ,

soak ed t w o hours previously and t hor o ughly w ashe d and a p i nt o f ,

w hite peas se ason w ith pepper and sal t cover do w n c lose an d b ak e , ,

t wo hours .

I N D I AN Ma r mo t) .

S lice six onions and seven or eight s h alots

, , an d place the m i n t h e
ste wpan w ith six o unces o f butter ; C u t a pair o f young fo w ls a s ,

th ou gh for fricass e season copiously w ith w hi t e pepper place t he

, ,

chic k ens upon the onions and stew gently ra th er m ere t h an a n h ou r 3

,

th en re m ove the pieces o f chicken flour eac h w ell p u t t hem a gai n , ,

i n the pan , w i t h four de s ert spoon fuls o f curry po w der and one o f
- -

t urmeric ; pour at l east t wo qu arts of gravy t o t h i s an d ste w slo w" ,

for a n hour th en a dd a s m all quanti ty o f cayenne pepper w i t t

, ,

l emo n j uic e th at o f a hal f a le m on w ill s u fi c e B oi l a pound o f

,
.

b est rice u n t il so ft ; serve in a separa t e dish b oxed w ith s m all pie ce s ,

of toas t cut into s qu ares A rabbit w il l s er v e the sa me purpos e a s

.

a chicke n .

c AL v a s
’
F oo r s o Ur A LA T uR E aN .

T his soup i s frequently m ade fro m cal ves feet a fte r h avi ng take n
’

the stock fro m the m fo r jelly b u t d o not boil t h e m so m uch as tho u gh

,

they w ere not required ; t ak e out all t h e bones an d lay t h e m to get

c old then cut the m into large s quare pieces
,
i f qu i te tender to eat ,
t the m into yo u r tur een ; s weat do w n a s mall slice o f r a w h am
p u
and veal , a few mu shroo ms , t wo onions , a s prig o f pa rs ley , 9 blade o f .
14 H ow T O coon ,

mac e, large fag ot o f swee t h erbs w ith plenty o f bas il , d ry all well
a ,

u w ith flour an s tr a in it t hrou h a t a m my cloth o r s ei ve s e as on

p , g
with cayenne pepper sal t and le m on add a w ine glass or t w o o f
, , ,

w h i t e w ine at t h e las t t hen put i n the c ut m eat to get h o t

,
.

c a n vs s
’
T A I L sour .

’
f
(l et th ree cal ves tails , let the m be cut i n joints , and , a ter blanch ~

i n g, pu t t h e m into so m e good w hite stock , an d ste w the m w el l fo r

,

several hours ; proceed as fo r the for m er s oup , like w ise season t h e

s a m e , leaving o ut the basil .

i a ms s ’
T AIL s our .

Four la mbs tails cu t in joints w ill m ake thi s sou p procee din g
’
, , ,

t h e s am e w a y as t he for mer le aving out s we et herb s add cre am as

‘

, ,

to t h e former and one glass o f w hi t e w ine

, .
’

MUT I O N S O UP
’ ‘
.

C u t a nec k mutton into four p i eces , an d put it asi d e , then ta k e

of
a slice o f the ga mmon o f b a c on and p ut it i n a saucepa n w ith a quart
‘

o f peas and enou gh w ater to boil the m let the peas b oil to a pul p ,

the n s trai n the m t hro ugh a cloth , a n d put the m aside ; add enough
w a t er t o that in w hich is the bacon to boil the m utton s li ce t hree ,

turnips , a s m any carrots and boil fo r an ho ur s lo w ly adding s w ee t

. ,

h erbs o n ions cabbage and lettuces chopped s mall ; then s te w a

, , ,

q uar t er o f a n hour longer s u fi

f cien t to cook the m u t t,
on t hen take i t ,

o ut , an d take so m e fresh green peas add t he m w i t h so m e chopped ,

rs l e d the peas fi r t boi led to t h e soup p ut i n a l ump o f b u t te r

'

p a y ap
n s ,

rolled in flour , and ste w till t h e green peas a re done .

LAMB SOUP .

May be cooked as m utton , sa ve that bee f may b e s ub stitute d fo r

the bacon .

LE G O F B E E F BROT H .

T ake a leg of
bee f break the bone i n several places place it in a
, ,

pan w ith a gallon o f W ater re m ove t h e scu m as i t rises and add three , ,

bla des o f m ace a cr us t o f bread and a s m al l pinch o f parsley ;

, ,

boi l til l t h e bee f is t ender toast so me bread c u t i t in dia m onds lay , ,

i t in the botto m o f the tureen put the meat on it , and pour t he broth ,

over all .

BRO T H .

P ut the m ouse ound o f bee f 3 kn uckle b on e o f veal an d s te w

r , .
-

s han ks of mut t on into a deep pan and cover it close w it h a di s h o f

, ,
 AN D H o w T O C AR V E . 15

co arse pa ste ; put w ater enough t o cover the m ea t an d b ake it till ,

gender ; w h en cold let it stand i n a cool place covered cl ose an d

o

, ,

flavor i t as you please .

VE AL BRO T H .

S te w k nuckle o f veal d ra w gravy as for stock ad d four q uarts

3. ,

o f w a t er w ith celery p arsley and a n on ion

,
si mm er till reduced to
, ,

hal f t hen add t w o or t h ree ounces o f rice but n ot u ntil the soup is
,

n early cooked so that w hen served the r i ce m a y be n o m ore t han

,

done V ermi c i lli may be used i n pre ference o r fo r change

. ,
.

MUT T O N BROT H .

hree pounds o f sc rag o t mutton p ut i nto t wo quarts of cold

‘

T ,

W a t er add onion t u rnips pepper and salt a few s w eet herbs and a
, , , , , ,

li tt le pearl barley skim w ell and boil four hours T hese ingredients ,
.

chiefly depend upon w he t her this dish is m ade fo r an invalid i f so , ,

t h e o m ission o f any o f the ingredients w ill be regulated according t o

t h e advice o f the medica l a t tendant .

W H I T E P OR T A B LE SO U P .

Procure as fi n e a leg o f veal as can be obtained bone it re m ov e , ,

the w h ole o f t h e sk in and fa t chop in pieces t w o dozen fo w ls fee l ,

’
,

w ash t he m w ell pu t the m in t o a larg e iron kettle W i t h t hree gallons

,

o f wa t e r a n d s t e w un t il t h e m ea t is t ender enoug h t o sepera t e t he n

’

, ,

cover do w n close a nd ste w fo r eight ho urs ; t ake a t ea c u p and fill it -

w i t h t h e sou p set i t w here it can qui ckly cool i f w hen col d it is hard
, ,

enou gh t o cut w ith a kni fe strain t hrou g h a sieve and re m ove al l the ,

fa t pour into cups the clear jelly and put the m into a ste w pan w i t h
, ,

boilin g w ater un t il they are like glue let the m cool and w hen n ear
ly cold run a ring round the m and tu rn the m o n to a piece o f n ew
,

flannel i t w ill d ra w all the m oist ure out o f t he m ; turn t h e m in seven

,

h ours and conti n ue u ntil they are very h a rd put the m i n tin canis
,

t ers in a dry place W he n any is required c u t a piece about the

.
,

size o f a w alnut pour a pint o f boiling w a t er u pon i t s t ir u n t il the

, ,

soup is dissolved and season w i th salt i t w ill m ake a basin o f strong

, ,

bro t h i f for soup steep so m e ver m i c i lli in w a t er and boil it ; t hen

, ,

to one cake o f t h e sou p pour one pint o f w at er i f t wo quarts or four ,

pi nts o f so u p are re quired take fou r cakes o f t h e soup and w hen m el t

, ,

ed set i t over t h e fi re and si mm er ; pour i t in t o a soup tureen a dd

, ,

t hin slices o f bread very ligh tly toast ed and upon the m t h e ver m icelli ; ,

season to palate .

T RA NSP ARE N T SO U P .

C utthe meat fro m a leg o f veal i n slices as thin as possi ble an d ,

break the bone as s m all as possible put the m eat into a very large
 n ew T O s ecs ,

n e s at t h e t op with a bunch o f s weet her b s a quarte r of

j the
ar, b o , ,

a n ounce o f m ace and fo u r oun ce s o f blan ch ed gar de n al mon ds beat

,
fi n e ; pour upo n i t a gal lon o f b oil ing water a nd let it si mmer over a
’

—
,

s lo w fi re wt elve hours all night is best ; t urn i t int o a doubl e bot - :

t emed tin sau cepan , si m mer until reduced to t wo quarts re m ove the ,

s c u m as it rises strain it a n d let it stan d t w o ho u rs then pour into a

, , ,

saucepan taking c are not to let a ny o f the sed i men t acco mpany it
, .

S teep t w o ounces o f verm icelli i n w ater boi l it and pu t it i n t h e s o up ,

b e fore ser v ing u p .

S O UP I T AL I E NN E .

the meat fro m a knuckle o f veal break u p the bone s an d mak e

C ut ,

a broth o f the m ou t hal f a pound o f ham i n s lices and lay the m at

, ,

t h e bot t o m o f a ste wpan , u pon th em the meat fro m the knuckle o f

real w ith the slices of four carrots four turnips a dozen peppercorns
“

, , , ,

t w o blad es o f ma ce a large onion an d a head of celery cover do wn

, ,

close ste w till the g ravy is dra w n out an d the roots are quite t en ,
:

d er the n pour over the m the broth m ade fro m the bones o f t h e
,

k nuckle un t il they are cove red add s i x spoon fuls o f rice ste w fou r , ,

h ours w or k the s oup through a sieve and a dd v ermicel li be for e

, ,

serving .

T L IA N s our
I A .

Blanche ab out t aro ounces ( any p oof

rtio n I talian s tew~p as te or

preferred) a few mi nutes , s train i t oh an d put it i n a b as in o f col d ,

w ater un t il wante d it m ust be b oile d a sh ert ti me i n s o me goo d con e

s o mme stoc k se a on a s b efore using less s uga r

s
, .

V E R MI C ELLI SO UP J

B lanche as the I talian paste b ut fi rst give the v ermi cell i a s queeze
,

to break it a little o r other w ise i t w ill hang disagreea b l a b out t h e

,

l adle o r Sp oon i n eating ; at the risk o f spoiling a lad y s res s or canss ’

i ng a confused blush S eason as be fore . .

E SP AG NOLE
T ak e fo ur teen pounds o f t h e leg or shoulder of veal an old fo w l , an d
ch O p t h e veal into pieces a n d put the w hole into a s a ucepan , w i th
,

t wo carrots t wo on ions a pound o f h a m a few peppercorns a s m al l

, , , ,

quantity o f s pice an d a clove o f garlic ; let this ste w o v er t h e fire ,

s h aking it freq uen tly , till i t beco mes o f a bro w n color then ad d hot ,

wa ter to co me four inches above the meat set i t by t h e s t or e to b e t ,

gen t ly ski mm i ng when t h e m eat co mes fro m the b ones, s train i t

,

t hrou gh a silk s ie v e and set i t by for um , .

 ar
e) n ew T o c as t s .

v i er e m a
so n s A nu R a i ns
T ake a poun d v p lac e t i
an d a hal f le an
i n a ste w
eal ,
pa n w ith a

sl ice o f l ean b acon an o n ion w i th one clo v e a b l ad e o f ma c e a he a d

, , ,

o f cel ery a h and ful o f s weet herbs

,
four ounce s of fresh bu t ter an d , ,

s o me w h ole w hi t e pepp er set it o V er a cl ea r fi re an d m o v e i t frc s

, ,

q uently to prevent burning or t h e flavor i s ruined H a V e so me whi te , .

g rav y ready t hicke n it , a dd t w o,

quarts to the a b o V e ingredie nt s w ith

a few s t rips of mu sh roo m s let it boil an d w hen it rea ches that poin t , ,

remove it and ski m it clean of all sc um an d fa t

,
H a v e read y so me .

Vermicelli whi ch h a s been so aked fi ve min utes i n col d w ate r and s u b »

seq ue ntl y s t ew ed in stron g br oth s tsai n o n it the soup and serve ,

wi t h bla nched cher v il l ea v es i n i t .

MUL I G AT A W NE Y S OUP .

A cal f s head divi de d, w ell cleaned a n d laced w i th a cow h eel i n

’

a well t i n n ed saucepa n ; boi l the m till t en tlb

a
,

x
r l et t he m C o ol cut t h e

meat fro m t h e bone s in slices and fry the m i n b utter s te w t he b o ne s

,

o ft h e he a d a n d hee l fo r so me h ou rs w hen w el l ste w e d strain l e t i t , ,

g e t cold and re m ove t h e fa t When t h i s i s a cc o m p l ishe d out fou r . ,

o nion s i n s lices fi o ur the m fry the m in b u tter until bro wn add a t a

, , ,
s

ble sp o on ful and a hal f o f bes t curry po w der ob ta inable caye n ne pep
-

e tea s oon ful with a little Sal t ; tu rmeric po wder su ffi cient t o

p e r o n p -

fi ll a dess ert s poon is someti mes added but the i mpro v ement is n o t ,

mani fes t t o a re fined E n glish pala te, the C urry po wde r bein g dee med
all t hat i s ne ce ssary add t hese las t ingredien ts t o t h e so up boi l gents ,

l y for about an hour a n d a hal f the n add t w o desecr t s p O O n fu l s o f ,

s

H ar vey s sauce a nd ser v e

‘ ’

, .

BE E F GRAV Y .

T ake three pounds o f bee f steaks a knuckle o f veal five carrots , , ,

si x o nion s t wo clo ttes t w o b ay le a ves a bun ch o f par s ley a n d s eal

‘
3
, , , ,

lions ; pu t all these into a s t evvpan w ith t wo ladl eful s o f b ro t h a n d , ,

s et the m over a good fire t o red uce the m cove r t h e sto v e a n d let t h e , ,

ste w pan stand over i t until t h e meat begi n s t o gi ve out the gravy,
a n d adheres sli gh t ly ; the jel ly a t t h e bo t t o m o f t h e ste wp an oug h t t o
b e n e arly black and w h en that i s t h e case take i t fro m t h e s t o v e a nd
, , ,

l et it stand for t en m in utes then fill t h e ste w pa n w i t h good bro th 01 ,

‘

W ater (i f the latte r not so la rge a quantity ) let thi s si m mer fo r thr ee
, ,

hours sk i m a nd s e as on it w ell i f wat er is used in s tead of bro t h t h e

, ,

gravy mu s t be s trained fi rst .

P ORT A B LE SOUP .

T h ere are man y advantages connected wi th thi s soup whi ch wil l

p r os ent t he m selves t o t h e lady hou sek eeper i ts co n st an t re adi ne ss fo r ,

u s e and the e xcellent stock i t makes for grav ies s auces o r soup s
, , ,

b ei ng t h e c hie f ; a few m inu te s will s u ffice t o ma k e a bas in of soup

fro m it .
 HOW TO c o os ,

T ake three pounds o f bee f the bones o f w hich break a c ow hee l

, ,
-

and t wo s mall knuckles o f veal p u t t he m in a ste wpan and ad d as

, ,

m uch w ater as w il l barely cover t he m put in three onions and sea

s o n ing to taste s t e w t h e m eat to r i bbons strain , and then put i t i ll , s

t h e co l dest place yo u can co mm and w hen t horoughly cold t ake o ff ,

the fat and boil i t fast i n a ste w pan w ithout the lid on a quick fi re
, ,

let i t boil and kee p i t stirred fo r at least eigh t hours then pour it i a ,

t o a pan and let it s t and t w enty four hours

,
t h en take your largest
‘

lip bason and turn the sou p into i t boil su fficient w ate r i n the s te w
p a n to reach as high ou t side the bason w hich is placed i n it a s the

s oup is inside but do n ot let any bub ble into the bason ; keep the
,

w a t er boiling until t h e w a t er is red u ced to a good consis t ency ; i t

w il l be then done it should then be p oured into s mall jelly po t s or ,

in saucers so as to for m cakes w hen cold but is best pre s erved i n t i n

. ,

canisters put in dry cool places T his s oup m ay receive various da

,
.

vors o f herbs or anything else by boilin g t h e h erbs or o ther in gre

, ,

d ien t e a nd s t raining t h e si mp les no t ed through the w a t er m ake i t

, ,

boil and t he n m elt t h e sou p in it

,
.

C O N S O MME .

Take eight or ten pounds o f bee f steak s eight o l d hens t w o youn g -

, ,

ones four k n uckl es o f veal put these int o a large pot and fi ll i t w i t h
, , ,

s t rong bro t h s ki m i t w ell cooling it three or four t i m es to m ake the

,

scu m rise a fter w hich let i t boil gen t ly Put i t into t h e pot carro t s
, .
,

t urnips onions and three cloves

, w hen your m eat is su ffi ciently done
, ,

pass t h e liquor t hrough a fi n e napkin or sieve that it m ay be very ,

c lear N 0 salt need be put i n i f s t rong broth be used

. .

W HIT E SO UP .

G eneral directions for w hite

stock have been given but to prevent ,

m is take ta k e a knuckle o f veal seperated into t hree o r four pieces a

, , ,

s lice o f h a m as lea n as possible a few onions thy m e cloves and m ace

, , , .

s te w t welve or fourteen hours until the stock is as rich as the m ateri

,
~

als can m ake it an old fo w l w ill make it m uch richer i f added T his .

soup m ust be m ade t h e day be fore i t is required w hen re m oved fro m

the fi re a fter being su fficiently ste w ed l et i t cool and then re m ove t h e
, , ,

fa t ; add to i t four ounces o f pounded blanche d al m onds let i t boil ,

slo wly t hicken i t w i t h hal f a pint o f cream and an egg

, I t should .

boil s lo wly for hal f an hour and t hen be served , .

BE E F GRA VY .

C uta piece o f the ch eck o r n eck into pieces stre w some flour over ,

i t m i x it w e l l w i t h the mea t and p u t i t into the saucepan w ith as

, ,

m uch w ater as w ill cover it an onion a l i t t l e alls p ice pepper and salt
, , , ,

cover i t clos e and w hen i t boils ski m it t hen t h ro w i n a sm all crus t

, ,
 A ND H O W TO C AR V E .

of b read raspings and ste w it u ntil the gravy is rich an d good

, or , ,

then s t rain it off and pour it into a sauce boat

, .

GRAVY—G E AR .

"
S lice so me bee f th i nl y broil a part it over a very clear quic k
, of ,

fi re jus t enough to give color to the gravy but n o t t o dress it p u t this

, ,

w ith t h e ra w re mainder in t o a ti n ned ste wpan w ith a couple o f onions ,

o n e or t w o cloves a w hol e black pepper berries o f a l ls p i e and a fe w

, , ,

s weet herbs cover it w i t h hot w a t e r give it one boil and ski m i t , ,

t wo or t hree ti mes then cover i t and let it si mmer till qui t e s trong
, , .

HE AD
’
s n n nr s sn or e .

S plit the sheep s head and ’

, w el l w ash
it ta ke ou t the brains let the , ,

head s oak for a n hour in cold w ater boi l three quart ers o f a po un d
o f S cotch barley in eight quarts o f w a t er and w hen i t b o i ls put in , .
,

t h e h ead w i th a neck o f m utton slice carrots thin and cut turnips ,

s mall and add the m w ith so me salt ; let it boil for three hours and
, ,

s ki m w i t h care and frequency When it has boiled t wo hours and a

.

hal f add so me onions chopped very fi n e I n w ar m ing u p this soup it .

must be stirred gently over a clear fi re an d allo w ed t o boil n o longer ,

t han three m inutes .

C HI CKE N BROT H .

J oint a chicken , the pi eces put t he m into a ste wpan w ith

w ash ,

three pin ts o f w ater and add t wo ounces o f rice t wo or th ree blades

'

, ,

o f m ace so m e w hite pepper w hole an d a pinch o f s al t

,
let i t co me ,

to a boil ski m fre quently and si mm er for t h ree hours ; boil fo r fi ve

, ,

minutes in the soup so me ver micel l i and serve w ith it i n the soup , .

S C OT C H H AR LE Y BROT H .

T hro w three quarters o f a pound o f S cotch barley into so me clean

w ater w hen t horoughly cleansed place i t w i t h a k nuckle o f veal in a
. ,

s t e w p an cover it w ith cold w ater l et it slo wly reach a boil keep i t

, , ,

s ki m med add seven onions and si mmer for t wo h eurs

, , ski m again ,

and add t wo heads o f celery and t w o turnips cut i n slices o r any ,

s hape i t pleases the coo k ad d as m uch sal t as required t o make i t

p ala t able and let it s te w fo r an hour and a hal f—i t must be w ell
,

s ki mmed be fore the broth is dished the m eat m ust be p reviously

m oved and the broth alone sent to ta ble I f it is i ntended to send t h e .

veal to table w ith i t dress it as follo ws , take t w o pin t s o f the bro t h -

and put it in t o a s t e wpan over a clear fi re add t w o t able spoon fuls o f

, ,
-

flour to the b roth and keep t h e broth stirring as you shake it in n o

, ,
.

t i l i t boils ; t hen add a li t tle cayenne pepper t wo t able spoon fuls o f ,

-

port b oil fo r t wo m inutes s t rain i t over the veal an d send to table

, , , .
 n e w t o cons ,

GIBLE T s oup .

S cald a n d clean thoroughly t w o s ets o f goose g iblets , o r t wi ce t he

number o f duck giblets c u t them i n pieces and p u t t he m in t hr ee
, ,

quar t s o f stock i f w a t er i s used in stead o f s t ock add a mum"o f

g ravy be ef a bu n ch o f s weet herbs, a couple o f onio n s hal f a t a b le s
, ,

spoo nful of the w hole wh ite pepper , as m uc h salt and the peel o f half ,

a le mon ; cover all w ith w ater t h en ste w , and w hen t h e gizz ards a re ,

tender strai n the soup N o w p ut in t o a s tp an a past e m ade o f

.

a n o un ce o f butter an d a spoon ful o f flour s t i r i t over t h e fi re u n t i l ,

bro w n pou r in the soup and let it boil s t irring it w el l a l l t h e w hile

, , ,

i n ten m inutes ski m and strain it add a glass o f M ade i r a a s alt , ,

;

spoon ful of cayenne a des ert Spoon ful o f mushroom ketchu p squeez e
,
-

in t h e juice o f h al f a le m on and serve u p w i th the giblets i n t h e ,

s oup i t should be sent t o table as hot as possible .

s oo r s o r PO U L T R Y , G AM E , E T C .

GI B E T S L OUP .

Get t wo sets o f giblets , blanch the m and th ro w t he m i nto old , c

water ; then cut the m in pieces about one i nch long the gizz ard l ive r , , ,

and heart out i n t h i n sl ices put the m into so m e g ood second s to ck

, ,

an d ste w the m u ntil t ender the n s train o ff so m e o f t hat s t ock cut up

, ,

i n dice a piece o f lean h am t wo o n ions a faggot o f s w eet herb s a , , ,

few m ush roo ms o r the parings a blade o r t wo o f ma ce six cloves , a , ,

b ay l eaf and fry al l a n ice li ght bro w n ; i f for b ro w n gi b le t sou p,

,

dry all up w i t h flour add t h e s t ock you have strained fro m t h e gible t s ,
,

an d b oil i t w ell then s t r ain i t through a ta mmy or ta mm y sieve into , ,

the s te w pan wi t h t h e giblets boil a ll toge ther clear o ff all grea se , , ,

s eason wi th s al t su gar cayenne pepper le m on juice , and w hi te w ine

, , ,
-
;

I f for whi t e giblet s oup , do not l et your b u tter bro w n , and ad d hal f
a p int o f good crea m a nd the w ine and le m o n the las t thing , in cas e
,

o f c ur d li ng you r so up .

H ARE SO UP .

An o ld hare i s fi tte d onl y fo r soup o r joggi n

g T o render it into .

So up let it b e cleaned out i nto i eces a n d add a po und a n d a h al f o r

, ,

t w o pounds o f b ee f to which t ere is little o r n o fa t

, place it at the
b o t to m o f the pan then ad d t w o or t hree slices o f h a m or bacon o r
, ,

a little o f b oth a couple o f o nions a n d so me s we et herbs ; add fou r

, ,

quarts o f b oiling w at er let it ste w to shreds s train off the s oup

,
’
an d , ,

take a way t h e fa t reb o il i t add a s poon ful o f s oy or H arvey s se n se,

,

and sen d t e table w ith a few fo rc e me a t balls

s -
.
 AND H O W TO C A R VE .

H AR E SO UP .

If poss ible pro cure a hare t hat has been coursed in sk inning it an d ,

blo w ing it t ake care o f all the blood C ut it u p in sm all pieces add
,
.
,

a bout six onions a faggot o f s w eet herbs a bay lea f four blades o f
, , ,

m ace six cloves a fe w pepper corns about o n e pound o f lean h a m

, ,
-

cut in dice a n d a few m ushroo ms or pari n gs ; cover al l w ith your

,

bro w n second stock and ste w until t ender t h en take u p a few of the
, ,

b est pieces o f meat to go into your sou p fro m the rest take out a l l ,

the bones then rub all t h e meat and stock through a tammy until the
,

mea t h as gone clean through ; return it t o you r ste w pan ; i f n ot

thick enou gh ad d a l ittle flour an d butter thin season w ith cayenne
,

pepper sal t and port w ine then add the best pieces o f m ea t yo u had
, , ,

previously ta ken care o f B e sure it has bee n w ell s k i mmed fro m .

g rease .

SO UP LORRAI N E .

Pound i n a m orta r a pound o f blanched al m onds—use a little

w ater or t h ey w ill oil ; add to these t h e breas t and legs o f a roas t
,

fo w l and w i t h the yolks o f four poached eggs beat u p into a s moot h

, ,

m ixture ; w ar m t hree q u arts o f w hite stock stir in the ingredients , ,

and boil t hem over a slo w fi re C hop the m eat o f the legs w ings . , .

and breast o f a seco n d fo w l unti l it is m inced fi n e ; season i t w i t h

,

nut meg pepper salt and fin ely pounded m ace : m elt a lu m p o f

, , ,
-

bu t ter s t rain a s m all quantity o f t h e soup and add one spoon ful t o
, ,

bu t ter ; cut into s lices t w o F rench r olls crisp the m be fore the ,

fi re scoop o u t the cru m b o f a third roll w i t hout dam agi n g t h e

, ,

t h e crust and fi ll i t w ith t h e m inced food ; clos e the roll at each end
, ,

make i t hot and keep it so S train into a ste w pan the soup and
, .
,

s te w it until t he consistency of crea m ; lay t h e crisped slices o f rol l

into the botto m o f the tureen pour the so up on to it and serve up , ,

w ith the rol l containing the minced fo w l floating i n the centre .

P AR T R I D G E SO U P .

Whe n you have a brace o f partridges w hich prove t o be remar k '

ably old conver t the m into soup skin and cut the m u p out a h an d
, ,

so m e s lice o f h am as lean as possible an d divide it in four o r cut as , ,

man y thin slices put the m i n t h e pan add the partri d ges w ith a n
, ,

onion sliced so me celery an d four ounces o f butter bro w n nicely

, , ,

w ithout burning put the m into the ste w pa n w i t h three pints o f

,

w a t er thro w i n a fe w w hi t e peppers w hole a shank o f m u t t on sal t

, , ,

it to pal ate s tra in add ste w ed celery fried b rea d and previous t o i ts
, , , , ,

boi ling s ki m very clean and serve up , .

VE L O U T E .

T ake the cu tt in gs and r ema i ns of a ny j o ints o f fo wls a nd veal y u

o
 HOW TO c oo x ,

m ay happen t o have weigh fo ur pounds and put into a large s te w

, ,

pan w i th so me onions carro t s parsley scallions three bay leaves

, , , , , ,

t hree cloves and a ladle ful o f stock ; put your ste w pan upon a brisk
,

fi re ski m w ell and be care ful the m eat does not stick ; w hen en ough
, ,

reduced add as m uch stock a s w ill nearly fill the ste w pan salt it
,
‘

w ell give it a boil ski m and then put i t o n the side o f the fi re t o
”

, ,

s i mm er for t w o hours a fter w hich strain it through a ta m my

, m ake
a w hite r ou x stir into i t for ten m inutes a few champignons then ,

pour on i t a lit tle at a ti m e the above liquor let i t boil up once

, , , ,

t hen ski m and set it again by the side of the fi re for an hour and a
,
.

hal f ; re m ove all fa t strain again and t hen put by fo r use T h e

, , .

veloute should be colorless the w hiter it is the better , .

P IG E O N SO UP .

T ke hal f a dozen o f the fattest pigeons you can get roas t them
a ,

only su fficient to w ar m the m through cu t the m eat fro m the bones ,

flour the latter w ell and pound the m i n a m ortar ; ste w them in a
,

pint and a h al f o f good gravy ad d a piece o f butter rolled in flour , ,

a bunch o f tarragon chervil a fe w onions shalots parsley and basil

, , , , , ,

a few turnips and carrots sliced season w ith cayenne and on e blade ,

o f m ace B oil sl o w ly t w o hours then pour and pass through a cul

.
, ,

lender Pulp through a tamm y and then w ith the flesh o f t h e

.
,

pigeons put the m in t o a saucepan Let it si mmer o n e hour a n d .

,

serve .

T U R T LE KILLE D , AN D D RE SS E D .

T ie a strong cord roun d t h e hind fin s o f the turtle then hang it ,

up ; t ie another cord by w ay o f pinion to both fi n s t hat i t should ,

n o t h ea t about and be t roubl eso m e to t h e person w h o cuts o il t h e

hea d ; then take o ff the head A ll this do the evening be fore you .

inten d dressing it then lay the tur tle o n the back shell on the bloc k ,

loosen the shell round t h e ed ge by cutting it w ith your s h arp kni fe ,

then gently raise the shel l clean off fro m the fleeh and n ext t ake out
the gall w i th great care then cut the fore fi n s off—all t h e flesh w ill
,

com e w ith the m then cut the hind fi n s off taking the liver as w hole ,

a s you can fro m the entrails like w ise t h e heart and the kidneys , cut
the entrai ls fro m the back bone put the m in a bucket o f w ater , ,

w ash the shell in several w aters and turn it do w n to drain I n t he , .

m ean ti m e cut the fi ns from the lea n meat then cut the w hite o r ,

belly s hell in t w elve o r fourteen pie ces turn up the back shell and , ,

t ake all t h e fa t fro m it takin g it o ut as though yo u w ere skinning i t ;

,

p u t the fa t in a ste w pan by i t sel f s a w a r i m o f

f the back shell s ix ,

i nches dee p c u t i t in about t welve inches put a large ste wpan full o f
, ,

w a t er on t h e fi re and w hen it boil s dip i n a fi n fo r a minute o r t w o

, ,

t hen pee l o ff the shell and so cont i nue until you have done head and
,
 AND H O W TO C ARV E .

all then put all the pieces of shell into a s te wpan w ith about eigh ,

teen large o nions and a faggot o f s w eet herbs allo w ing m ore basil
, ,

t han any other herbs ; fi l l it u p w i t h w ater and l et it boil a lon g

ti m e ; next you w ill cut the fore fi n s into four pieces and put the m ,

into a ste w pan cover the m w i th w ater the hind ones in t w o each
, ,

cover the ste w pan ; let the m boil gently until you can take o u t all the
bones do not mi x them but put the m o n d ifi eren t dishes put the , ,

t w o liquors in one pan .

O u t up the lean m eat for entrees such as gren a di ne collops frican , , ,

d eaux roasting or boil ing as chicke ns pates o r quenelles

, Put o n e , , , .

pound o f butter in t o a large ste w pan and all the lean next that m ay ,

be le ft as useless ; cut up three or four fo wls a faggo t o f turtle herbs ; ,

t welve onions three or four pou n ds o f lean h a m a bottle o f Madeira

, , ,

and a pound o f m ushroo ms ; dra w it do w n fo r an hour and then ,

fill it up w ith the liquor previously straine d fro m the bones and
‘

shells keep i t al l boilin g gently for several hours and t hen strain i t
, ,

o ff t aking care o f w ha t lean m eat you re quire fo r your tureens by

, ,

p u t ting i t i nto your sou p p o t t o keep hot w ith a little of the stock , .

H ave the entrails cleaned and scalde d cut the m in t o piece s t w o ,

inches long t hen put th em on to blanch in col d w ater w ash t he m o ut

, , ,

line a s t e w pan w i t h fa t bacon and let them ste w very gently for ,

about three hours ; then thic k en the st oc k as for m ock turtle and rub
'

i t through a ta m my adding egg balls o r h ard boiled eggs cut i n

,
-

, ,

hal f and force m eat balls o r quenelles the green fa t to be boiled by

,
-

itsel f i n good con s o mme a litt le to b e added to each tureen o f soup , .

I f to be sent up in the shell put a pretty r i m o f raised pie p as te ,

round t he t op s h el l ; add the y j uice of lemons and a little m ore w ine

‘

be fore you serve it up S eason w it h s ugar cayenne peppe r a nd .

, ,

salt .

mo ox T U R T LE
Is m ade m uch a fter the same m anner T h e cal f s he ad being d ivided .
’

h aving the ski n o n the brains care fully re move and boil separately
,

i n a cloth it m ust be place d i n a saucepan w ith m ore than enoug h ,

w ater t o cover it ski m w hile heating l et i t be pa rb o i led a n d then let

, , ,
‘

i t cool cut the mea t fro m the h ead into squar e pieces the to n gue
, ,

also ; t hen brea k the bones o f the hea d i n pieces return t h em into '

t h e w ater i n w hich they have been boiled add three o r four pounds ,

o f shi n o f bee f knuckle o f vea l three o r four onions t w o s m all car

, , ,

rots sliced a turnip also w i t h black pepper ungrou n d ; then add the
, ,

b rains pounded and s t e w gently fi ve hours ; strai n cool and rem ove
, , ,

t h e fa t T ake a clean s t e w p an place in it four oun c es o f fresh but

.
,

ter add to i t w hen fluid three w ood en spoon fuls of flou r stirring i t
, , ,

, o
w ell u nt il i t b r ew n s so me shalots o r a li tt le o f the s up m a be a d
y ,

ded to thi s al so parsley s wee t b asil chives salt s oy caye nne and
, , , , , ,

k e t ch up strain b efore you"

,

add i t to the s oup into w hich you w il l

,
,
 NO W TO o o ox ,

r et urn the piec es o f meat an d boil it for u p w ards of an h ou r ; pre

,

v i o us to dishin g h al f a p i n t o f sherry o r Madeira shoul d be ad ded a

'

, ,

l e m on squeezed into the tureen in w hich it is to be s erv ed and w he n ,

in the tureen add t we nty o r thirty egg balls

,
.

FI S H S O U P S .

EEL SO UP .

T ak e any nu mber o f pounds o f eels according t o t he quantity re

q uired add t w o thirds w ater I f abou t three or four pounds o f eel s
-
.
,

add o n e onion a s mall quantity o f mace a little pepper w hol e s w ee t

, , ,

h erbs a crus t o f the top s ide of bread cover do w n close and ste w
, , ,

till the fish separates the n strain T oast slices O f bread deep bro w n
, . ,

b u t n o t to burn and cut i nto triangular pieces o r square s a piece o f

,

c a rrot t w o inches long cut into four sli ces length w ays put into a
, , ,

tureen w ith the toast an d pour the sou p on boili ng crea m may be
,

add ed thic k ened w ith a little flour b ut i t sho u ld be rich enough w ith
, ,

ou t it .

LOBST E R SO H P .

E xt ractthe meat fro m the shells o f four hen L obsters w hich have
b een boiled pu t the spawn as id e beat the fins and s mall c l aw s in a ,

m ortar ; then place bo t h in a saucepan w i th t w o quarts o f w ater n u , ,

:

til the w hole goodness of the fis h h as been dra w n then strain the
l iquor B eat i n a m ortar the spaw n s lu mp of flour an d butter rub
.
,

it through a sieve into the soup previously s trained simmer w ithout

‘ b oiling that the color
, m ay be preserved ten m inutes ; squeeze i n a ,

piec e O f a lemon w ith a little o f the essence o f anchovies When

, .

t his dish is sent t o table as a feature force m eat balls are served w i t h ,
-

i t ; they are m ade of minced lobster spaw n cru mb o f F rench roll , ,

egg an d mace po u nde d

, ro l l it in flour and serve in t he s ou p , .

C LA M S OUP
T 4 0 large or 80 s mall cla ms , and w ash the shells per fe ctly
ake
clean T hro w them i nto a ket tle o f boiling w ater ; use only w ater
.

enough to keep the clam s fro m burning as soon as the shells Ope n
a n d the liquor runs o u t , tak e o u t the cla ms and strai n the li uor int o
q
the soup k ett le O ut the c la ms s mal l a n d p u t t h em i n the k ettle ,
.
'
'

addin g a quart o f milk and w ater each Add also a n onio n ou t s mall , .

s ome b l a des o f mace, an d t wel ve w h ole pep er co rns Let i t b oi l fi t

'

p . :
 A ND H O W TO C A R VE .

t een mi n utes ,sk i mming i t well ; then add on e quarter pou n d o f s weet ‘

b utter rolle d i n fl our cover t h e k ettle a few min utes an d serve i t h ot

, ,
.

C HOW D E R .

Fry so me slices the fat part o f por k i n a d eep ste wpan ,

c ut fro m ,

mi x sliced onions w ith a variety o f s weet h erbs and lay the m on the ,

pork ; b one and cut a fresh cod into thick slices and place them o n ,

t he pork then put a layer o f slices o f pork o n that a layer o f hard

, ,

biscuit o r crackers then alternately the pork fish and crackers w ith
, , , , .

t h e onion s and her b s scattere d through them till the pan i s nearly full ;
season pepp er , an d sa lt put i n a b ou t t w o quarts of w s mr cover t h e
, ,

s te w pan close a n d let it stan d w ith fi re above an d b elo w it four ho u rs

,

t hen ski m it w ell an d s erve i t .

O YS T E R S OUP .

G et four flou n ders , si m ilar orti c h e of any fis h four dozen o f

or ,

l arge oysters blanch the m slight y tak e o ff the beard s and g ristle
, , ,

pu t the beard s and fi sh in t o so m e o f your best w hite stock and boil ,

all together for several hours ; add four anch ovies w ashed strain all ,

o ff and thicken it w it h fl our a nd b utter

,
add one pint of cream put ,

in yo ur oysters you had tak en care o f the last thing just boili n g th e m ,

u
p i n the soup ; havin g p a ssed it th rough a ta mmy se ason it w ith ,

cayenne pepper , salt an d a small piece o f sugar

, .

s n r e , FI SH
o .

S et o v er t h e fi re in a kettle according to the quan tity o f

w ater ,

broth to be m ade put in t h e roots o f parsley a rs n ip and whole o n

, , ,
e

i ons a faggot o f s weet herbs a bunch o f pars ey sorrel an d butter

, , , ,

l et the w hole be wel l seasone d ; then put i n t h e bones and carcasses

o f the fis h the flesh o f w hich you have use d fo r farces ; also the
,

tripes the tails o f cray fi sh p ou nd ed i n a m ortar an d four o r five

,
-

s poon fuls o f the juice o f onions ; let t hese be w ell seasoned and b oil
ed then strained through a sieve put it back into the kettle a n d
, , ,

k eep i t hot t o si mmer your soups an d boil your fish .

V E G E T ABLE S O U PS .

V E G E T A B LE S O UP .

T here are nu merous m e t hods o f m aking t his so u p the va riation s ,

d epending u pon the o mission or addition o f certain vegetables , an d

i n t h e m od e o f serving the s oup w i t h the m o r w i t hout the m T he .

f o l lo
w ing is as si m ple a n d as palatable as any
C ollec t w h atever vegetables are i n season ta k e e q u al q uanti ties , ,
 HOW TO C O OK ,

t u rnip s,carrots cabbage Spin ach celery parsl ey O nion a l ittle min t
, , , , , , ,

&c add plenty o f h er b s c u t the m fi n e put them into the ste w pan
‘

.
, , ,

in w hich has previously been pla ced so m e oi l ; ste w gentl y until the
vegetables beco m e tender then add t w o quarts o f boiling w ater ,

ste w a quarter o f an hour and serve , .

S o me cooks advocate the introduction o f green o r w hite peas to '

th is soup : w here they are used they must be boile d u ntil tender i n
very litt le w ater then s mashed i nto a very loose paste the veget ables
, ,

h aving been scalde d a re then added and t w o hours w ill su tiic e for
‘

, ,

s te w ing season it w i t h Sal t an d pepper B e c are ful that it does not .

burn w hile cooking or t h e w hole i s spoiled

,
.

SP I NA C H S O UP .

L et your spinach b o w el l and picked and boiled very green w ashed , ,

s train it o ff and rub i t through a w ire sieve ; add to it b ech emel a

, ,

piece of but ter hal f a gill o f cream a little sugar salt and pepper
, , , , .

O NI ON S O UP .

I n tw o uar t s of w eak mutton broth slice t w o turnips an d as m any

car rots ; t en strain i t F ry six onion s cut i n slices w hen nicely
'

.
,

brown ed add them to the broth ; si mmer three hours ski m and , ,

serve .

O F SP A N ISH O NI ON S S O UP .

Put in a stew p a n w ith four S panish onions four ouncesbutter , of ,

a head o f celery a large turnip a quar t o f w hite gravy and ste w

, , ,

until the onions are qui t e tender then add another quart of gravy ,

a n d strain Pulp the v egetables return the m t o the soup and

.
, ,

b oil for hal f an hour K eep con stantly stirring ; and i mme .

d i atel y p reviou s t o serving thicken w ith rice flour w orked i n ,

butter .

P E A SO UP .

B oil to a pulp quarts of peas strain them pl ace in a ste w pan

t wo , ,

four ounces o f butter add t wo anchovies a table spoon ful o f pounded

, ,
-

pepper t w ice that quantity o f salt a small hand ful o f parsley and
, ,

m int a little beet root and spinach and ste w u ntil t ender
,
-
A dd ,
.

pulped peas until the soup is o f the proper consistency then thro w in ,

a spoo n ful o f loa f sugar boil up and serve , .

GR E E N PE A S O UP .

C ut
do w n i n thin pieces t w o heads o f celery a good piece o f m int , ,

t w o carrots t w o turnip s t w elve green o n ions a little parsley and

, , , ,

t w o quarts o f p eas t w o lettuces a h and ful o f spinach s w eat all do w n

, , ,
f
w ith t w o quar t s o good seco n d stock and let ste w until tender t hen , ,
 AND H O W TO C AR VE .

rub all thro ugh a tammy ; have a few young peas boiled green , ,
"
strained ofi and put i n your tureen i f n o t a g ood green add so me ,

green coloring fro m Spinac h juice t o i t t h e las t thin g be fore serving

up sea son w ith a good bit o f suga r sal t and pep per S end u p fried , , .

bread cut in dice as b e fore ,

.

P E PP E R P O T .

Put in a ste wpan three quarts o f w ater t o this add celery turnips , , ,

carrots lettuces o u t s m all also add the b ones o f cold roast m eat of
, , ,

any description hal f a poun d o f bacon and the sa me w eight o f sa lte d

, ,

pork ; ste w gently until the meat i s tender taking care to ski m when ,

it fi rst boils .

B oil hal f a peek o f s pi nn ach an d rub it t hrough a colander take ,

the bones ou t o f t he soup and add the spinach w ith it the m ea t of a ,

lobster o r crab m inced season w i th plenty o f cayenn e pepper and

, ,

salt to taste S uet du mplings may be boiled w ith it o r a fow l but

.
, ,

this is m at ter o f taste Mutton o r bee f may be substituted fo r bacon

.

o r pork t his w ill b e c b v i o us w h en it i s understood that a pepper p o t

is p resu me d t o consist o f an equ al proportion o f flesh fis h fo wl aud , , ,

veget ables .

P O TAT O SO U P .

Put into a stew pan three pints of wh ite stoc k t ake s ix large m ealy ,

potatoes boil them u ntil they are n early done cut them i n slices until
, ,

t hey are su ffi cien tly tender t o pulp thro u gh a sieve w ith an onion ,

b oiled so ft enough for the sa me purpose T hicken w ith flour and .

butter and se ason w i t h white pepper cayenne and salt T o

, , .

enhance the flavor crea m should be added hal f a tea cup full ,
‘

previous t o serving but m ust n ot be perm itted t o boil a fter

,

adding .

RI C E S OU P .

S teep some fi n e rice in col d w ater for an h our ounces then , say four ,

boil it add thre e quarts

, of gravy , a pinch o f cayenne a little sal t and , ,

boil fi ve m inutes .

SO U P M A IZ E .

Mel t h al f a po u nd o f butter in a stew pan and add four heads o f ,

celery the outside s t alks i t w ell cleaned w ill be o f service ; slice five
, , ,

oni on s and thro w in w i t h t we nty or thirty sprigs o f spinach cut u p

,

four turnips and add s w ee t herbs and parsley ; si mm er for three quar
,

t ers o f an hour then pour i n fi v e pin t s o f w ater ste w for h al f an hou r

, , ,

and serve w ith sippets o i toas t ed brea d .

SP R I NG sour .

U se fo r t his s ou p the sam e roots cut di fferently as sau te

, , , w ith t h e
 H ow T O o
c ca,

a dd ition i f t o be had o f Spi na ch cabbage l ettuce a very little s orre l

, , ,
-

, ,

a s it turns acid on the sto m ach all cut rather s mall tarragon , , ,

chervil green as paragus young pea s and cucu mbers ; cut the
, , ,

asparagus about one inch long cut the tarragon and chervil a lit ,
«

t le and a few F ren ch beans c u t u se your conso mm e stock as be fore

, , ,

boil all your green parts particularly gree n i n w ater a few m inu t es ,

l ea v i n g t h em to be su ffi cien tly done i n your stoc k ; i f you have a

'

cauliflo wer boiled pick a few s mall pieces an d put i n the so up

, ,

tureen ; the boiling soup when poured in w ill make it h ot ; seas on a s

SP R ING SO UP .

I s m ade as S oup a the ad d ition o f lettuce and

l I t al i en n e, w ith
’

chervil and instead , of cuttin g the vegetables i n shred s cut them in ,

dice .

T O MA T O S O UP .

S lice t w o onions an d fry them in butter u n til b ro w n then rem ove

, ,

the m a nd fry t w o d ozen to matoes j ust su ffi cient to heat them

,

and put them into a stew pan w ith their gravy a n d the
t hro u gh ,
onion s addin g a head o f celery and a carrot sliced s te w gently for
,

hal f an hour add three pints o f g ravy ste w an hour and a hal f pulp , ,

the whole of the vegetables throu gh a sieve season w ith w hite pep ,

per sait an d cayenne serve w ith sippets o f toasted bread cu t i n

, , ,

shape s .

TUR N IP S O UP .

This soup sh ould b e m ad e the day before required S tew a knu ckl e .

o f veal w i t h an onion s w eet herbs and a lit t le m ace in six quarts o f

, , ,

w ate r cover dow n close and ste w gently fi ve o r six h ours ; l e t i t be

,

put in a cool place B efore w ar ming re m ove the fa t and sedi m en t

.
, ,

slice s i x turnips i nto sm al l pieces ste w the m i n the gravy until tender , ,

then a dd hal f a p int of cream flour and butter an d seas on with w hite , , ,

pepper .

P U RE E or TURN IP s our .

G et a bunch t rn i ps pare the m and cu t t he m i n thi n slices on e

of u , ,

h ead o f w hite celery o n e on i on fi ll up your s t e wpan w ith good s e

, ,

cond w hite s tock boil them until quite tender then pas s it all through
,
-

a lammy by rubbing i t w ith w ooden spoons or a ta mmy sieve season

‘

, ,

w ith sugar cayenn e and salt , S end up fried bread as for for mer .
,

cups ; add hal f a p i n t of cr ea m the last thing .

C HE AP s our .

1 . S oak a quart of split peas for a d ay in cold w ater an d th en pu t ,

 AN D H O W TO C A R VE . 29

the m into a boi ler w ith t wo g allons and a hal f o f w ater and t w o -

pounds of c ol d boiled potatoes , well bruis ed a fagot o f herbs , sal t, ,

,

pepper, and t wo onions sliced : C over it very close and boi l very
‘

-
.

g en t ly fo r fi v e hours o r until only t w o gallons o f s ou

, p re m ain .

2 T ake t w o pounds o f shin bee f a quarter o f a pou n d o f ba rley ,

.
,
,
.
. .

t w o cents w or t h o f parsley t w o onions sliced salt and pepper t o

, ,

t aste and having cut t h e meat into d ic e and broken the bone place
, , ,

i n a ga l lo n pot and fi ll u p w ith w ater ; boil very gently fo r fi ve hours .

Po ta t oes cel ery t ops , cabba ge , or a ny vegeta bl e l eft from t h e day b e

,
'
.
'

fore may b e added

C A BB AGE S OUP
T ake four or po un d s o f b eef, boi l w i th it s ome b l ack pepper
s ix
.
:

w hole for three hou rs , ou t t hree o r four c a bbages i n qua r t ers , le t t hem
'

bo il until they are quite tender, then tur n them into a d is h , a n d serve
all together .

C ARR OT SO UP .
‘

T ak e a pro portiona te n umber o f carrots t o th e qu an tity o f s to

—
be m ade i f a small quantity , s ix w ill d o they s hould be la of
‘

a r i c h col or ; cut them a fter being thoroughly scra pe d into

v ;

s t e w th em in so me rich stock , say t wo quarts , u ntil they are tender

through , then force the m t h rough a sei ve o r ta mmy w tt h a w oode n '

spoon , until a red pulp is depos i ted, reb o il it w it h the stock u ntil it i s
rich a nd t h ick , and se as o n w i t h grat ed w hi te sugar, c ayenne pepp er
an d sa lt .

Ga ma y so ur .

S te w thi s white celery c ut

int s m l l slip s i n gravy t he n b e i l it i n
“

o a
-

good gravy,
HE R B S O UP .

S lice three large but young cucum bers hand ful of spring onions , a
-

and s ix lettuces cut the last s m all P u t into a stew pan eight o u n . »

c es o f butter and w ith i t t he above vege ta bles

, when the bu t ter h a s
m elted cover and let it stand over a slo w fi re an hour a n d t w enty
, ,

m inu t es A dd as much s to c k as may be required fo r the quanti ty of

.

s ou p in t ended to be served ; let it boil and si mmer fo r an h our t he n ,

thicken w i t h flour and bu t t er e r t hree table spoo n fu ls o f c rea m I f

, .
-
.

d esired t o be colo red u se s pinach j uice; ,

H O TC H P O TC H,
-

P ut a pint o f p ea s i nd b oil them; u n t il

a re so tender as eas ily .
a sei V e
,
30 H OW TO c o ox ,

into a saucepan w ith a gallon O f w ate r four carrots fp ur turnips cut , ,

i n s mall pieces and s ea son w i t h pepper and sal t

, BO l l unt i l a ll the ,

v egetables are uite tender p u t in t h e pulped peas a head O f celery

‘

and an onion s 8 iced ; boi l fi fte en m inute s and serve , .

G UMB O S OU P .

O ut a ch icken o r any fow l as i f to fry and break the bon es lay

up ,

i t i n a pot w ith just enough butter t o bro wn it a little ; w hen bro w ned
pour as m uch w ater to it as w ill m ake soup fo r four or fi ve persons a
thin slice O f lean bacon an Onion cut fi n e and som e parsley should al
, ,

s o be added . S te w gen t ly fo r fi ve or six hours about t wenty m i n

u tes be fore i t i s to b e served m ake a thickening by m ixing a heaping

t a ble spoon ful O f sassa fras leaves pounded fi n e i n so m e o f t h e soup

-

, , ,

and adding it to t h e rest o f the soup I f the chickens are s m all t w o

.
,

w ill b e w anted but one large fo w l is su fficient

, .

O CH RA S OUP .

B oil a leg eal w ith about four d ozen och res an hour ; then add
O f v ,

six to m a t oes six s mall onions o n e green pepper 3 bunch o f thy m e

, , , .

and parsley and let it boil seven or eight hours S eason it w ith salt
, .
,

and r ed pepper to s ui t your taste and i f agreea ble add a piece O f salt
, ,

pork w hich has been previously boiled .

O CH RA G UMB O S OU P .

H eat a large spoon ful O f lard or butter hot a . S tir into it , w hile ,

hal f a table spoon ful o f flour T o this add a s mall bunch O f parsley
.
,

a large onion w ith plenty o f o ch ra all chopped up very fi n d L et it

,
-

, .

fry till i t is qui t e bro w n the n add a co mm on sized fo w l cut u in li t

p
-

tle pieces and let all fry together until quite cooked Pour in abou t
, ,

three quarts of h ot w ater and l et it boil until red uce d on e hal f

, -
.

S A UC E S

OBS E RVAT IONS ,

Few things require m ore care than m aking sauces . A s m ost O f

t he m should be stirred constantly the w hole atte ntio n ought to be
,
d irected to the m T h e better w ay i s t o prepare t h e sauces be fore
.

c ook i ng t hose articles w hich de mand equal care for the y may be ,
 A ND H O W TO C ARV E . 31

kept hot in the bain marie B utter and those sauces containing eggs .
,

ought never to boil T h e thickes t ste w pans sho uld be used for m a k
.

ing sauces and w ooden spoons us ed fo r s t irring t h e m

,
.

APP L E S A UC E .

Pare core and slice so m e apples put the m w ith a l ittle w ater into
, , ,

t h e s aucepan to prevent t h e m fro m b urning and add a li t tle le m on ,

peel ; w hen su ffi cien t ly done take ou t the la t t er bruise the apples , , ,

put i n a bit o f butter and s weeten it ,

.

B RE AD S AU G S .

C ut i n sl ices the cru m b O f a F rench roll to w hich ad d a few pep ,

erc orn s one w hole onion a l ittle salt and boiling m ilk enough t o
p , , ,

cover i t ; let it si mmer gently by the side o f the fi re til l the bread
soaks u p the m il k then add a litt le t hick cream take o ut the onion
, , ,

and rub the w hole throug h a sieve m ake i t very hot and se r ve w it h , ,

gam e or fo w ls .

LO BS T E R S A UC E .

P ou n d th e coral , pour u pon i t t w o spoon fuls O f gravy , strain it

’

into so m e m elted butter , then pu t i n the m ea t o f the lobs t er , give i t

all one boil , and add the squeez e o f a le mon ; yo u m ay , i f yo u please ,
add t wo anchovies pounded .

MI N T S A UC E .
Take so me n i ce fresh m int, chop it very s mall and , m i x i t w ith
vinegar and sugar .

M US T AR D S A UC E .

P ut t wo glasses O f stock shalots shred s mall salt an d pepper in t o, , ,

a saucepan let t he m boil fo r hal f an hour t hen add a tea s poon fu l O f

, ,

mu stard s t ir it i n w ell and use it when req u ired

, , .

O NI O N S A UC E .

T he on ions m ust b e peeled and boiled till they are tender the n , ,

squeeze t h e water fro m the m chop the m and add butter t hat has , ,

been m elted rich an d s m ooth w i t h a little good m ilk instead O f

, ,

w ate r ; give i t one boil serve it w ith boiled rab b its t i d es scrag
p a
, r g , ,

o r knuckle O f ve al or roast m utton a turnip boiled w ith the onions

,

d ra ws ou t the streng th .

O YS T E R S A UC E .

I n Open ing the oyster save t h eliquor and boil i t w ith the beards
, , ,

a b i t o f mace an d le m on peel ; in the meanti me thro w the oysters

,
”
i n t o c ol d water an d d rai n it oh
‘

strain the li quor a n d put it i nt o a

, ,
 H OW TO C O OK ,

saucepan w ith the oys ters jus t drained fro m the cold w ater w ith ,

su ffi cient quanti t y O f bu t t er m ixed w ith as m uch m ilk as w ill m ake ,

enough sauce b u t fi rst rub a l i tt le flour w ith it ; set t he m over the

,

fi re and s t ir all the w hile and w hen the bu t ter has boiled a few
, ,

ti mes t ake the m O ff and keep t he m close to the fi re b ut n o t upon it

, , , ,

fo r i f too m u ch done the oys ters w ill be co m e hard ; add a squeeze

,

O f le mon j uice and sg rve ; a little 1 s a grea t i mprove ment

, .

P AR S LE Y S AUC E .

T ake a hand ful o f parsley and having w ashed and picked it poun d , ,

i t w ell and put it into a s t e w pan w ith so m e good cullis set it on the
, ,

fi re and l et it si m mer a quar t er O f a n hou 1 t h en strain ; add a bit of

, ,

butter roll ed 1 n flour a liason and a little l emonoju i ce , ,

.

S ALAD S AUC E .

R ub the yolks O f three ha rd boiled eggs into a basin ; add t o i t -

s.
table spoon ful o f m ade m ustard then add three table spoon fuls o f
-

,
-

salad O i l m i xing i t in s m ooth add w hite pepper cayenne salt dust

, , , ,

O f sugar fi ve spoon fuls o f thick b ech em el a t able spoon ful O f tarra

, ,
-

gon vinegar the same o f C hili vinegar and t wo spoon fuls o f co m m o n

, ,

vinegar ; mix all w ell together w i t h hal f a gill O f cream I f this .

sauce is required for fi sh salads a dd a few drops O f es sence O f an cho -

,

vies and sprinkle over the sauce a little fi n e c hopped parsley the last
,
-

thing .

S A UC E H AR VE Y .

anchovies bones and all very s mall w ith on e ounce

C h O p t w elve , , ,

o f cayenne pepper s i x spoon fuls o f soy six ditto O f good w alnu t

, ,

pickle three heads of garlic c h oppe d not very s m all a quarter o f a n

,
'
,

ounce O f cochineal t w o heads O f shalots chopped rather large and

, ,

o ne gallon O f vinegar ; let it s t and fourtee n days s t ir i t w ell t w ice or ,

thrice every day t hen pass it through a jelly bag and repeat this till
, ,

it 1 s quite clear then bottle i t and t i e a bladder over t h e cork , .

S AUCE MI NC E D .

P ut into a sau cepan , parsley , shalots, cham pignons , O f ea ch a

'

spoon ful shred , hal f a glass O f vinegar , and a lit t le pepper ; s et t h ese ~

o n the fi re till there re mains scarcely any vinegar , then add four
l a ddle fuls O f es pagn ole a n d the same o f s t ock ; reduce an d take t h e
,

fa t f ro m the sauce When done put i n a spoon ful o f capers , t w o

.

gherkins shred , pou r i t into ano t her saucepan , and set it 1 n the bain
marie ; just be fore it 1 s sent to table , pound an anchovy or t wo w ith
a little b ut ter , w hi ch beat u p w it h the sauce .

HE R BS FIN E , ,
SAU E O EC ,

VV O rk up . a pie ce of .
b t ter i n s o me
u
-

flou r, mel t it, and then p ut to

 A ND H O W TO C AR VE . 33

it the following her b s z Sh re d parsley scallions tarragon borage

‘

— , , , ,

g a r d en c r es s chervil
'

; boil the m all

,
together fo r about a quarter O f
a n hour add a glass O f stock and serve it very hot
'

.
, ,

H OR SE RA D ISH S A UC E ,
H OT .

S lice t w o onion s , and fry the m in O i l , and w hen they begin to col
o r , p u t the m in a sau cepan w ith a glass o f w hite w ine , the sa m e O f
'

bro t h , t w o s lices o f le m on peeled , t w o cloves O f garlic , a bay lea f,

-

t hy m e basil , a n d t w o c l o ves , b oil these a quarter o f an hour , and then

'
~
,

strain i t ; a d d ca pers and an a ncho vy cho pped , pepper , salt , and a

'

s poon fu l o f horseradish b o iled t o a gp ul p , a n d w ar m t he w hole w ith

-
-

ou t b o ili n g
a
.

hop up so m e parsl ey cli ervi l Shal ots a clo ve O i g arlic capers

C ,
-

,
-

,
f "
, ,

and anchovies to those add a spoon ful o f horseradish scrape d very

fi n e a spoon ful O f Oil vinegar pepper and salt
, , , .

LAMB S A UC E .

R l l a piece O f b att i n bread cru m bs Sh red parsl ey d sh al ots ,

‘

, o er , , an
an d boil i t in a little sto ck and w hite w ine equal quantities , a few
m inutes are su ffi cient s qu eez e i i n a little le m on o r orange juice
‘

.
,

LE MO N S A U C E
HI T E F OR BO I LE D F O W L S ,
’

W ,
'
'
.

Put th e p eel o f a sm all l em o n cut very thin into a pint Of s weet

"
r ich crea m w ith a sprig o f le m on thy m e a n d t en w hite peppercorns
, , .

S i m mer i t gen t ly till i t t astes w ell o f the le m on then strai n it and , ,

thicken i t w i t h a quar t er o f a :p o un d O f butte r rubbed in a dess ert ‘

spoon ful O f flour and boil it u p ; a fter t hi s po ur t h e juice O f t h e l o

, ,

m o n strained into it stirring w ell the n dish t h e fo wls and m i x a l it

, ,

tle w hite gravy quite hot w i th the c ream but do n ot boil them t o ,

ge ther ; add salt according to tas te

'

. .

Li v E R S
'

AUC E .

ake the l ivers Of poultry or g a me ch op th em very s mall w ith

T ,

parsley scallions ta rragon leaves a nd s h alots ; soa k the m i n a little

, '
, ,

butter over t h e fi re and t h en pound the m ad d ing cullis stock pepper

, , ,

a nd salt G ive the w hole a boil w it h t w o glasses O f r ed w ine corian

.
,

d er cin na m on and sugar t hen reduce and strain i t thicken w i t h a

, , , ,

bit o f b u t ter roll ed i n flour and se rve it i n a sauce boat ,

-
.

L I VE R “

A ND P AR S LE Y S A UC E ‘

W l iver o f a fo w l or rabbit w hich shoul d be quite fres h

a sh th e
‘

, ,

and boil i t for ten m inu tes i n fi ve tea spoo n fuls o f w ater ch O p it fi ne -

, ,

pound i t o r bruise it i n a s mall quanti t y O f the liquor it w as boiled ‘

i n and rub i t t h rouglr a hair sieve w ash about on e thir d i ts b ulk o f

,
‘ ~
34 HOW To c o ox,

parsley leaves boil the m i n a little boiling water w ith a little sal t i n
,

it lay it on a sieve to drain and ch O p i t very fi ne then mix i t w it h

, , ,

t h e l iver and put to it a quarter o f a pint o f m elted butter and w arm

, ,

it up but do not let it boil

, .

O YSTE R S A UC E F OR EN T RE E S .

B l anch the oysters i n their liquor then m ake a w hite roux t o own , ,

w hich add a few s m all onions m ushroo m s parsley and scallions ; , , ,

moisten w ith som e o f the oyster l iquor a n d a ladle ful o r t wo o f c o n ,

s o m me set it o n a brisk fi re and w hen reduc ed add a pint o f crea m, , ,

season 1 t let the sauce be tolera b ly t hick strain it throu gh a Sieve put
, , ,

i n t h e oysters a n d use it w ith those articles w here i t is required

, ,

such as fo w l turkey an d chicken i f served w ith fish essence o f an

, , ,

c h ov i es m ust be added to the above ingredients

S UP E R I O R S A UC E FOR P L UM P UD D I N G .

Mix six yolks o f eggs w ith four spoon fuls o f si fted sugar and b utter -

m ixed t oge t her have a pint o f boiling cream w hich you w ill m i x ,

w ith your yolks a ft er w ards p u t it o n the fi re and stir i t u n t il it is o f

, ,

the co nsistency of sauce then add to it a good w ine glass of b randy

,
-
.

T O M A T O S A UC E .

O b t ain fresh tom atoes an d take o u t the stalk pres s the m all tightly
, ,

d o w n in a ste w pan cover t he m put the m o n the fi re strain O ff the

, , ,

l iquor t h a t is d ra w n fro m the m a n d add t o the to m atoes a slice of ,

ra w h a m t w o shalots a few Spoon fuls o f g ood stock l e t it ste w fo r

a n h ou r t hen rub it t hrough a ta m
, , ,

, my sieve H ave i n another ste w .

pan a li t t le good bro w n sau ce p u t your to m a t oes in t o it boil a l l , ,

toge t her season w ith cayenn e sal t su gar and le mon juice
, , , , .

S A UCE I T AL I E NNE .

P ut so m e lem on th y me parsley and m ushrooms shred small an d

, , ,

fi n e in t o a s t e w pan w i t h a little butter and a clove o f garlic set it

, , ,

on a m odera t e fi re a n d a s soon as the butter begins t o fry pour in a

, ,

li t tle conso mm e and let i t ste w till pretty thick then take out the
, ,

garlic and add som e butter sauce and a little le mon j uice
, .

SAU C E S W E E T , .

P ut so me cinna m on i nto a saucepan w ith as m uch w ater a s w ill

cover it set i t on the fire and w hen it h a s boiled u p once o r t w ice
, , ,

add t w o s poo n fuls o f pounded s u gar a qu arter o f a pint o f w hite ,

w ine a n d t w o bay leaves give the w hole o n e boil and then strain i t
, , ,

fo r ta b le .

SA U C E UN IVE R SAL, .

T ake hal f a dozen Split shalots a clove , of garlic , t wo b ay leaves ,

 AND H o w To C AR VE . 35

basil thym e truffl es tarragon leaves hal f an o unce of b ru ise d mustard

, , , ,

seed so me S eville :Oran ge peel a quarter of an ounce O f cloves t h e

, , ,

sam e o f m ace double the quantity o f long pepper a n d t w o ounces

, ,

o f sal t ; put all these ingredients t o in fuse in the juice o f a l emo n ,

hal f a glass o f verjuice four o r fi ve spoon fuls o f vinegar and a pint, ,

o f w hite w ine put them into a jar cover it a s closely a s possible set
, , ,

it o n hot as hes for tw enty four hou rs at the end o f that t i m e let i t -
,

stand t o settle and w hen clear pour it off strain an d bottle it

, , , , .

SAU C E , W HI T E .

B eat a qu arte r o f a pou n d of butter an d a tea spoon ful of flour

up -

season w ith salt and pepper ; w hen w el l w orked up add a d esert ,

spoon ful o f v inegar an d a little w ater set thes e on t h e fi re an d sti r

, , ,

i t till thick but be care fu l n o t t o let it boi l

, ,
.

T O M A T O S A UC E F RA N C A IS E .

C u t t en to m atoes i nto q ua rters an d put them into a saucepan W i th ,

four onions sliced a little parsley thy me o n e clove and a qua rter O f
, , , ,

a pound o f butter set the saucepan on the fi re stirring occasionally , ,

fo r three qu arters o f an hour ; strain the sa uce through a horse h a ir

- -

sieve a n d serve w ith the directe d articles

, .

T O MA T O S A UC E A L I T A LI E N N E
’
.

T ake fi ve or s i x ounces Slice a n d put them into a saucepan w ith a ,

l ittle thy m e bay lea f t w elve to matoes a bit o f butter salt hal f a
, , , , ,

dozen allspice a little I ndian saffron and a glass o f stock set them
, ,
'

o n the fi re t aking care t o stir i t frequently a s it is apt t o stick

, w he n ,

y o u perceive the sauce i s thick strain it lik e a puree , .

VE N I SO N S A UC E .

S erve w ithven ison currant jelly b y itsel f , , or w arme d w ith po rt

w mo, or port w ine w armed by itsel f .

ALNUT K E TC H UP FOR F I SH S A UCE

W .

T ake a quart o f w alnu t pickle ad d t o i t a quarter a poun d o f , of

anchovies and three quarters o f a pint o f red wine and let it boil till
, ,

reduced to o n e third then strain i t an d when cold put it in t o small

, , ,

bottles and keep them closely corked

-

W INE M A D E I RA S A UC E .

T ake tea spoon ful o f flour and a preser ved green le mon cut into
a -

,
.

d ice m ix the m w ith a glass o f Madeira w ine and a little con so mme
, .

, ,

ounce o f butter so m e salt and nut m eg s et them on t o boil for a

, ,

o f a poun d O f
an ar t er o f an hou r t hen take i t o h put in a quarter “
, ,

u er set it on the fi re stirring it until t h e b u tter i s m elted

q , , .
 s ow TO c o ox ,

S A UCE B ROW N ,
.

poun d th ree p oun d s O f v eal

or ft wO O f b eefs teaks fit wo or ,

me pi c k in gs o f fo w ls , ca rr ots a n d oni ons p ut a l l thes e i nto a sa u ce

‘ '
°
, ,

p e n w ith a gla ss of w ater a nd s et it on a b risk fi re w hen very little

'
‘

moistu re rema i us pu t it o n a slo w fi re that the j elly m a y t ake color

‘

f ,
l
w i th ou t b u rn i n g a nd as soo n as it i s bro w n m oiste n it w ith stock or
‘

, ,

w ater , of green on i o n s t wo b ay leaves and t w o cloves j , ,

salt it w ell and set i t on t h e fire for three hours then strain dilute a
, ”

l itt le roux w i t h your liquor an d l et i t b oi l an hour over a gen tle fi re

'

, ,
'

t h en take ofi all t h e fa t a n d s train i t thr ough a bolting clo th

'
i -
- - . .

C A P E R S A UCE FO P FI SH
-

. .

T ake som e m elted butter i n t O w h i ch thro w a s mall bit of gl az e; a ud

‘

-
,
,

w hen t h e sauce i s in a state o f readiness thro w in t o it so m e C h oice c a ,

pe rs salt ,and p epper a

, nd a s poon ful o f es sence o f anchovies ,
’ '
.

C AP E R SA U C E , are mI T AT E .

BOi l s ome pa rs l ey very Slo wly toi le t it become of a b ad

'

c ut it up , b ut -

n ot put it into m el t ed butter w ith a tea spoo n ful

fi n e, ,
-

o f salt, and a dessert spoon ful o f v inegar bo i l u p and then serve .

C ALVE S B RA I NS ’
-

, W I TH -
D IFF E RE NT S A UC E S .

B rains braised in w i ne
be u sed w ith w hat sau ces or and b r o th m a y
ra gout y ou pleas e ; such a s fa t livers pigeons sausages onions cape , , , ,

fried bre ad T h ey take their n a me fro m the m ateri al w i t h w hich t h ey

.
-

a re m ix ed .

C ut
three h ea ds o f fi ne w hite celery into t w o inch len gths keep -

them so or shred t hem do w n as stra w s t h en boil the m a fe w m inutes

, , ,

them in t o the ste w pa n and pu t ei ther s o me bro w n ‘

or w hite stock a n d boil i t u n t il fen der i f too m u ch liquor redu ee i t

’

‘
-

, ,

by boiling t h en ad d either w hite or bro wn sauce t o it season it w ith ,

s ugar cayenne pepper a n d salt

, , .

C HE RVIL S A UC E .

P u t a few mushr o o ms parsl ey , chervils s h al o t s t w o cl oves , a b ay, , f

-
‘

l ea f, an d a few t arragon leaves , i n t o s c me mel t ed butter ; let th em soak

‘

fo r so m e ti me , then ad d a li t tle bro t h , w hi t e w ine , pepper , salt , t heu re ,

duce i t to a proper t hickness, b u t do n o t S k i m i t : w h en d one , put in

‘

s ome chervil s calded and chopped

; w ar m it all up t og ether .

COD SAUC E .

T a ke a b u n ch o f pa rs ley , : c l1 er vi l t wo shalo ts , t wo c loves ,

r

,
- -
a b ay
l ea f, so me m us h r oo ms , a n d a bit of b u t te r , s o a k all toge t he r t he
“

on
“
 AND s o w T o M ar s .
I
8?
‘

fire ,
'

addi n g a small spo on ful o f flour

-
'

, a nd m ilk or cream Sufi ci en t t o

b oil t o t h e c on si s ten ce o f a sauce
‘

also add to it so m e chopped par s

ley fi rst s cal ded
‘

.
,

C UC UMBE R S AUC E .

T ake t w o large the m v ery c arefully a nd the n cut

c u c umb ers , f p a re ,

the m i n t o leng t h s o f abou t t w o inche s r oun d t h e en ds havi n g d o ne s o ,

‘
' ‘

ou t e a ch len gt h i nto four pieces t h e s ee d s s ho uld b e taken o u t h ave a , ,

bas in o f vinegar and w at er ready also peppe r and salt ; as you c u t ,

the m, put t he m i n t o the bas in l et the m lie a quarter o f a n hour tak e “

,
-

t h em o ut put them into a stew pan w ith o n e o n i on and a li t tle bro w n

,
'

stock b oil it all until n early d ry t hen put a fe w sp oon fuls o f bro wn ,

J
s auce to it the uice o f a le m on a tea Spoon ful o f vinegar a l i ttle s u
, ,
-

g a
p pp salt i f f fi w hite sauce add a gill f crea m
‘

r, e er a n o r n e , o , .

D UTC H S A UC E .

Place in a ste wpan so me scraped horse rad ish a sprig o f thy me a -

, ,

s ma l l o n ion an d t wp s h alot s w i t h s uffi cient v inegar t o ext ra c t t h e s e

'

f
'

, ,

s ence o f the m keep th e l i d on t h e s t e w pan w hile steeping H ave i n

‘

an other s te w pa n t wo yolks o f r a w e ggs , w ith abo ut t w o ounces o f

bu tter and t wo table spoon fuls o f plain melte d b ut ter w hen all t h e
,
s-

root s are w el l run do w n thro w the m into the other s te w pan pu t i t o n , ,

t h e fi re, and s tir till h ot b ut do not let i t boil then pass i t thro ugh a
‘

, ,

tamm y a n d serve u p o r pour over your fi sh go r w ha t ever i t m a y be re

, ,

q uired f or .

E GG A C
S U E .

B oil th ree the m in s mall s quares and mi x th em i n ,

‘

od b u tte r s au c e mak e i t very h ot , a n d s queez e i n s om e l emo n jui ee

‘

gfore you
‘ '

s erve i t
-

F E SH P
R ORK SA UC E ”
.
‘

C ut t wo si z ed oni ons in to slices an d fry the m lightly ,

or t hree good ,

t h en ad d a little bro t h a few mushroom s choppe d a c love o f ga r li e

, , ,

v inegar, and spice let i t boil hal f an ho u r reduce to a proper c on~ ,

s istency then ski m and strai n i t

, .

GARLI C S A UC E .

T hree or four ga rlics d ivided and b oiled i n a l ittle , , w hite v i negar

and stock w i t h a sma ll piece o f lean h a m w hen red uced strai n
white , ,

i t o ff and add either w hite or brown sauce t o the liquor ; season w ith
,

sal t, pepper, an d s ugar but leave o u t t h e vinegar .

C R A N B E RRY S A UC E
'

A q uart of cra nberri es are w s a hed an d ste we d w ith sufii c i en t w ate r

-
88 n ow T O on es ,

to cover the m wh en they burst the m a poun d o f b ro wn su

m i x w i th e

g a r and s t ir t he m w el l B e fore you . take t h em fro m the fi re, all t h e

berries sh onl d have burs t T h ey w ill be jellied . w hen cold .

TO S T E W C RAN B E RR I E S .

To a pound o f cranberries allo w a pound o f sugar diss olve the s u

gar i n a very lit t le w ater boil it fo r t en m inutes and ski m it w ell, ,

p ut the m wi t h the sugar an d boil them slo wly till they are qui t e so ft .

B AKE D A PP LE S A UC E .

P u t a tabl e spoon ful ter into a basi n an d fil l it w i th apples

-
of w a , ,

pared q uartered a nd cored : put the m in t o a m od erate oven u ntil

. , ,

t hey a r e reduced t o a pu l p ; be a t t he m w i t h a w ooden spoon addin g a ,

l i t t le sugar and fresh but t er

, .

S TE W E D A PP LE S A UC E .

Pare an d co re some apples , p u t t he m into a preserve pot , cover, -

an d
set ita sauce p a n
in of w ater t o boil , w hen so ft , mi x t h e m w i t h so m e
b ut te r and s weeten
, w ith b ro w n sugar .

FO R C E ME AI ‘‘
R
I NG E D I E NT S

Force me at sh
ould be m ad e to cut w ith a kni fe but n o t dry o r , ,

h eavy , no one flavor should predo m inate ; according t o w hat it i s

W anted fo r a choice m a y be m a d e fro m the follo w ing l ist —Be care .

fu l to use the least o f t hose ar t icles that are m ost pungent cold fo w l ,
Veal o r h a m scraped fa t baco n b eef suet cru mbs o f bread parsley
, , , , , .

w hi t e pepper sal t nut meg yolks and w hites o f eggs beaten to bind
, , ,

the m ixture w h ich m akes excellent forcem eat A ny o f t h e follo w in g

articles may be use d t o alte r t h e t aste —oysters anchovies ta rrag on ,
.
,

, ,

s a vory , pe n n yroyal , m arjora m , thy m e basil yolks o f har d egg s cay a , , ,

en n e , garlic s halots endives pepper i n po w der o r t wo o r thre e

, . , ,

cloves .

m on o nu m r s , ETC

C old fo wl veal o r mutton ,

-

, . L ob ster tarrago n , .

S craped h am or gamm on , . S avoy penny roy al

, .

Fa t bacon o r fa t h a m , . K n o t te d m arjoram .

Bee f sue t . T hy m e and le m on t hy me .

V ea l suet . B asil and sage .

B utter . L em on peel .

Marro w . Y olks e ggs of .

S oaked b read an d cru mb s , Whi tes an d yolks o f e ggs .

b re ad . Mace and cloves .

P ar sley an d w hite peppe r . C ayenne and garlic .

S alt a n d n utmeg .
S halot an d onio n .
 AND H O W TO C AR V E . 39

C h ives and cher vil .

G roun d peppe r an d t w o or
three cloves .

B ROW N C O LOR I N G F OR M A D E D ISH E S .

T a k e four ounces o f sugar beat it fi ne put it into an iron frying

, , ,
»

pan or ea rthen pipkin s et i t over a clear fi re and w h en the sugar is

, ,

m elted i t w il l be frothy p u t i t higher fro m t h e fi re u n t il it is a fi ne

,

bro w n keep it s t irring all t h e ti m e fi ll t h e pan u p w i t h red w ine

, ,

a n d take ca re that i t d oe s not boil o v er add a little salt and le m on ,

put a little cloves and m ace a shalot or t w o boil i t gently for t en , ,

m inutes pour it in a basin till it i s cold then bottle it fo r use

, , .

M USH ROO M W H lT E S A UC E .

H ave ready so m e cream sauce rather thinner than usual to this ,

put a few s m al l w h ite m ushroo ms , reduce i t to the proper consistence ,

and i t i s then ready .

AN C H O V Y S A UC E .

T about hal f a pint O f m elted butter put t w o table sp o on ful ls O f

o -

good essence O f anchovies w i t h t h e j uice o f hal f a le m on S erve

,
.

very hot .

SALT AN D FR E SH W AT E R FI SH .

O BSE R VAT I O NS ON C LE A N I N G AND D RE SSI N G F ISH .

Be fore dressing fish of

any kind great care should be taken t h at i t ,

is w ell w as h ed and cleansed but be cau t ious not to w ash i t too m uch
, ,

as t h e flavor is m uch di m inished by too m uch w a ter When boiling

'
.

fi sh put a lit t le salt a n d a little vinegar i nto the wa ter to give i t fi rm

,
°

n ess B e care ful t o l et fish be w el l done b u t n o t to let it break

.
, .

When very fresh cod a n d w hi t ing are very m uch i mproved by keep
,

i n g a day and rubbin g a lit t le s alt do w n the back bone

, F resh -
.

w ater fi s h O fte n have a m uddy s mell an d taste w hic h is easily got rid ,

O f by soaking i t A fter i t has been thorou ghly clea n sed i n strong

.

salt and w a ter i f th e fi sh is n o t t oo large scald it in the same then

, , ,
d ry and dress it .

Put t h e fish in cold w ater and let it boil very gently or the outsi de , ,

w ill break be fore the inside is w ar m Put all cri m ped fis h into b oil .

ing w ater and w hen i t boils up so m e cold w at er should be put into

, ,

i t t o check i t and keep it si mm ering

, All fi sh should be taken o u t .

o f t h e w a t er the ins tan t i t is d one or it w ill be co m e w oolly T o as , .

40 n ew re econ ,

c er tai n w en i t i s
h d one t h e fis h la te m a y b e d ra w n u p and i f done,
? -

, ,
'
t h e m eal w ill l eave t he bone l o keep i t hot and to prevent it losing .
,

i ts color the fish plate should be placed across the fish kettle , and a
,
- -

clean cloth p u t O V er t h e fi sh
’

'
.

S mall fish m ay be n i cely frie d plain or done w i t h egg and bread ,

cru mbs an d then fried O n th e dish on which the fi sh is to be s erved

‘

.
,

s ho uld be p laced da m a sk n apkin folded and u pon t his p u t t h e fi s h ,

'

, ,

with the m e and liver ; then g arnish t h e dish w ith h orse ra dish pars ley , ,

a n d lem on .

T o broil e r fry fis h n ic ely after i t is w el l w ashed , it should be put

‘

i n a 010t h , and w he n dry w etted w ith egg and bread cru m bs I t w ill , .
~

b e much i m proved by b ein g w ett ed w it h egg and cru mbs a se con d

t i me T hen have your pan ready with plen ty o f boiling dripping o r
.

la rd put your fish into it an d let it fry rather quickly till i t is o f a

, ,

n ice bro w n an d appears done I f it i s d o ne b efore being n icely bro w n .

s

ed i t shou ld be t aken fro m the p an , and placed o n a s la ve be fo re the

’ '

“
,

fi re t o drain a n d bro w n I f w anted very n ice , put a s he et o f c

g
.

p aper t o receive the fi s h S ho u ld y ou fry yo u r fi s h i n o il it O.b t a i ,

a m uch fi ner color than when done in lard o r dripping N ever u se

' '

butter as it makes the fish a b ad color G arni s h y our dis h w ith green
, .
-

or fried parsley .

I n broiling fis h , be care ful that your grid iron i s clean place it o n

the fi re, and when hot rub i t over w ith s uet t o hinder the fis h fro m ,

sticking T h e fis h m ust be floure d and seasoned be fore broiling I t

. .

must be b roiled over a clear fi re only and great care m ust be t ak en ,

that it d oes not burn o r beco me s moky .

B roiled fis h fo r break fas t shou ld al ways b e skinned butter ed a n d , ,

p e p ered .

ish are boiled fried , broiled ba ked stew e d , i n fact cooked i n

, , ,

e very i m a ginable fa s hion ; those n amed are t h e chie f m ethod s In .

e very kind the greates t attention an d cleanliness must be exercised .

A broken di s figured abr as ed , or ill cooked dish o f fi h p r ese nte d a t

, ,
- s

ta b le is quite s ufii c ien t to destroy th e t aste for i t for ever ; o n the

‘

c on trary w hen n eatly done it heighten s the r el ish w hic h every o n e

, ,

p os ses s es m ore o r less and i m parts a n appetite where on e m ay b e ,

wa nting w hile the c o ok is held in grate ful re me mbrance

, .

O O S E FI S H
'

TO “

CH .

S al mon . the sca les very bright the bell y thick , t h e

T h e fis h s t i fi , ,

gills a brilliant color ; an d the flesh w hen cut a beauti ful red, w ill
p r ov egi t to be a-
fi n e fres h fi sh I t cannot -
b e t oo fresh . .

C od T h e best fish are thic k at the neck very re d gills fi rm w hite

.
, ,

fl esh b ri gh t a n d blood s hot eyes , an d small head

, ,
~ ‘
-

H errings V ery r ed gills blo od shot eyes very bri gh t scal es, a n d
.
,
-
,

t h e fi sh s t ifi sh o w s the m to be good and fres h

, .

F lo u nd ers m ay b e cho sen as above .

 AND H O W T o C A R V E .

Mackerel . Brigh t eyes thi ck

od ies t h e p rismati c c ol ors v ery , b ,

pr edo m inant o n the belly , denote freshness and goodne ss .

P ike , may be jud ged by the ab ov e r ules .

E els T h e silver e el is the bes t the bright hued belly a nd t h i ck

’
- e
.
,

nes s o f b a ck are the guides i n s election

'
.

S H E LL FI SH .

fLO b s t er s . T o M in d i n perfec t i on
'

s h o ul d b e boiled at h o me ;
choose t h e h eavi es t W hen they are boiled t h e tail shoul d have a
'

good Spring ; the coc k lobst er has a n arro w tail in w h i ch t h e t wo ‘

'

u pper m o s t fi n s a re sti ff and har d the hen h as a bro ad tail and these ,

fi ns are so fter T h e m ale h as the best flavor the flesh is fi r mer an d

.
-

t h e color w hen broiled is brighter than the hen -

.

C rabs like lobs t ers s hould be selecte d by wei gh t ; w hen :pri me ,

, ,

the leg jo i n ts are s t ifi an d the s cent pleas ant

s
s
.

S hri m ps should be bright a n d the b odies firm a n d sti ff ; when li mp .

and s o ft t h ey a re s tale '

.

O ysters T he re are m any sorts o f oysters w hen the oyster i s

.

alive the shell w ill clo s e upo n the kn i fe the co mm on oyster s hould ‘ ‘

be need fo r sauce and t h e/ o t h ers of w hich there are several ki nd s ,

‘

, ,

sho uld b e se nt t o table .

A ne w c n orc n m sn s s iro n r o r R emo ve s ; n Nr R s ns, S L D S , A A C onn .

P lai cri mp cod a nd .

S melts fried .

B roile d m ackerel a nd fen nel sauce .

Boiled ma ck erel un d fen nel s auce '

F ried fi oun ders and shri mp sau ce .

Boiled floun ders and ancho vy sauce .

Pike boiled a n d sauce .

Pike baked and s t u fied and anchovy sauce , .

S al m on boiled and broiled , an d lobs ter s auc e .

S al mon w i th capers .

S al m on cu t lets .

S al m on in paper s
S al mon in quenell es .

S al mon in curry .

Fill ets O f mackerel mai tre d h otel ,

’
.

S lices o f cod with capers .

S lices o f cod wi t h O ys ter sauce r .

S lices o f cod w ith c ur ry .

E el s ste wed and fried

“

T h e th ic k nes s Of th is fish being Very uneq ual , t he h ea d a nd

‘

dare greatly prepo n d erati n g it i s s eldo m b oile d whole , b ecause, i n

‘

, a
42 HOW TO co on ,

large fish the tail fro m its thinness i n com pari s on t o the upper part
, ,

o f the fi sh w ould be very m uch ove rdone

, Whe never i t i s b oiled .

w hole a s mall fi s h should be selected

, T i e up the head and shoul d ers .

w ell place i t in t h e kettle w ith enou gh cold w ate r to co mpletely cover

,

i t ; cast i n a hand ful o f sal t T h e fi s h i f a s mall one w ill be cook

.
, ,

d i n t wenty m inut es a ft er i t has boiled i f large it w ill take hal f an

gour
,

When done enough drain it clear o f the scu m and rem ove the
, ,

string ; send i t t o table garnished w ith the liver the s melt and the , ,

c e o f the fi sh scraped horseradish le m on sliced and sprigs o f pars

iy
, , ,

e .

T h e garnish so meti mes consists o f oysters fried o r s mall fi sh fried , ,

o r w hi t ings this is a t the option o f the cook .

A nch ovy o r oyster sauce is served w i t h i t .

T h e tail w hen separated fro m t h e body o f the fi s h m ay be cooked

, ,

i n a variety o f fashions S om e salt rub b ed i n to i t and han ging it

.
,

t w o days w ill render i t exceedingly good w hen cooked

, I t m a y be .

read Open and throughly salted o r it ma be cut into fi llets and

sri ed
p y , ,

I f the cod is cooked w hen very fresh som e salt sho u l d be rubbed ,

d o w n the back and t h e bone be fore boilin g ; i t m uch i m proves the

flavor o r i f hun g fo r a day the eyes o f the fish should be re m oved
, , ,

and salt fi lled in t h e vacan cies I t w ill be fo u nd to give fi rm ness to .

the fish an d ad d to the richness o f the fl avor

, .

COD S C ALLO P E D .

T ake enough col d dress ed cod to nearly fill all the sh ells you pur
pose u sin g pound it b eat up the yolk o f an egg and pour over it a dd
, , ,

a few shri m ps skinned sal t pep per and a li ttle but te r do n ot quite
, , ,

fil l the shells stre w over the m fi n e bread cru m bs and drop butter i n
, ,

a l iqui d state over the m B ro w n the m be fore the fi re i n a D utch

.

o ven .

T A I L OF A COD .

B oil previously direc t ed and w hen su fficiently do n e that the

as , ,

m eat m ay de e a sily re m oved from t h e bones divide i t into m oderate ,

sized pieces and in a light batter fry them bro wn S end u p crisped
,
.

parsley w ith i t as a garnish .

I t is someti mes cooked plainl y w ith oyster sauce .

B AK E D C OD.

O ut a large fi n e piece ou t o f the m iddle o f the fi sh , and skin i t

care fully ; stu ff i t w ith a stu ffi ng com posed o f the yolks o f t wo eggs
b oiled hard , the roc hal f boiled , bread cru mbs , grat ed lem on peel , but
- -

ter , pepper , an d salt to taste B lind i t w ith t h e undressed w hite o f .

an egg , and s ew in the s tumng w ith whi t e thread , bake i t i n a D utch

 AND H ow s o ca m s . 43

even fire, turn it frequently , an d baste it w ith butter ; serve

b e fore the ,

w ith shri m p sauce , plain butter , o r oyster sa uce A tin b aking dish .
-

is pre ferable t o h n y other for cooking this fish .

’
c o p s H E AD .

S ecure itstrong string n o t t oo thick ; put i t into a fis h

w ell w i t h ,

k e t tle cover it w i th w a t er and pu t i n a s m all hand ful o f salt a wine

, , ,

g las s ful o f vine g ar and a quanti t y,

o f scraped horseradish Place the .

fi s h u pon a drai n er and w hen t h e w ater boils pu t it into the kettle

, , .

B oi l gen t ly ; w hen the fi re rises t o the sur face i t is enou gh drain i t , ,

a n d b e ve ry p a rticular i n slidi n g the fi sh into t h e fi s h plate tha t it is -

n o t b ro k en Garnish w i t h scraped ho rsera d ish an d le m on

. S erve .

with shri mp an d oyster sau ce .

COD F ISH PI E .

T ake a piece fro m the m iddle o f a good si z ed fis h sal t i t w ell al l ,

n ight then wa sh i t an d season w ith salt epper and a few grains o f

,
p
, , ,

n ut meg a li t tle chopped parsley a n d so me oy s ters put all in yo u r

, ,

d ish w i th pieces o f butter o n t h e fi sh ; a dd a cup o f good second

,

w hi t e s t oc k an d crea m cover i t w ith a good crust a d ding a little ,

le mon j uice i n the gravy .

CU RRY OF COD

T his i s a fi rm fish i f good w hen cold , you can seperate the flak es ,

n ? proceed as be fore , adding t wo dozen of large oysters t o you r

a
s"
SALT COD .

T here are a variety o f Opinions upon t h e metho d of d res s ing this

d i sh , many laboring s o hard w ith soaking and brushing , t o produ ce
tendernes s and accomplishi n g that o ne end at the expense o f t h e
,

fl avo r is d oubtless an essential point t o re m ove t h e dry u n wh ol e

. It
s o m e hardnes s o f the fis h but it i s equally essential to retain the fi a
,

vo r and experie n ce h as taught the au t hor that t h e follo w ing process

,

i s the m ost s uc ce ss ful o f a n y he h as hitherto atte mpted

S oak the fi sh for eight hours in clean cold w ater (n ot spring w ater ) ,

let the w ater have enough vinegar in it to i m pregnat e i t w i th a sli gh t

fl avor and no m ore a fter soaking the above ti me take i t o u t and let ,

i t drain t h ree or four hours t hen put it in soak again for four hours
,

when t his has been done place it in a fi sh kettle with plenty o f cold
,
-

s o ft w a t er l et it co m e t o a boil very sl o wly place i t o n the side o f

-

, ,

the fi re and i t w ill cook gradually un til enough S erve w ith pars
, .

h ips an d egg sauce .

A NO T H E R '

W AY .

W ash an d soak the fish , lay i t t wel ve h ours i n water in w hich t wo

 mow "
ro c ues ,
‘

'
wi ne gl asses Of v i negar h ave b een p oure d put t h e fish i n C ol d wa ter
'
‘
‘ ‘
' ‘
a
,

i n t h e fiSh kettle , b ring it ra d ua l ly t o a boil a n d then b o il s l owly

’ ‘
“
'
-

u n til e nough 3 ta k e it out rain i t , b reak it in t o flakes u p on a di sh ,,

“

b ea t up boiled parsn ips an d pour over i t boil u p w i t h cream and a ,

good si z ed piece o f butter rubbed i n flour S erve with egg or p ars .

e

n i p sauce i f the latter :send the root u p w h ol e

'

C U R I E D GO D
R
‘
”
.

so me handso me stea k s o f cod s lice a n umber o f onion s , a n d fry

C ut
‘

b oth a good bro w n color ste w the fi s h in w hi te gravy add a lar ge , ,

t ea spoon ful o f curry po w der a third that quan t ity o f cayenne pepp er ,
-

thick en w ith three spoon fuls Of crea m a li t t le b utter a pinch o f s alt, , ,

a n d a little flour .

C O D FR I O A S E E D .

ak e the soun ds scal d the m a n d cut them into s m all pi eces i f

T , ,

they have been dried boil them until they are ten d er take so me 1 08 3
, ,

and the liver , blanch the roes cut the m into pieces an i n ch t h i ck a nd , ,
‘

a n eq u al q uanti t o f the li ver , boil fo r the m iddle o f a fi n e pi ece o f

God p ut the m
,
n t o a ste w pan , season W i t h grate d n utm eg a little ,

p o unded m ace an onion , a f e w s w eet herb

, s a s p r i nkle o f s alt and , ,

a dd hal f a pint o f boilin g w ater

(fi sh bro t h i s be t t er i f convenient ) ,

c over do w n close s te w fo r seven o r eight m inutes then ad d four glass a

, ,

es o f rt six oys t ers w ith the liquor s trained and a piece o f bu t t e r

"

, ,

fi ou re ste w gently shaking the pan round occasionally u ntil t hey

,

a re done eno ugh , re move the onion and the herbs , dish up g arni s h ,

with lemon and ser v e , .

c o p s oun n s , R
'

AGO UT .

T he s ounds s houl d not be m uch soaked b u t thorou gh ly clea ned ,

s i mmer them fo r a short ti me b roil the m having fi rst flo u red the m , ,

w he n th ey are j us t tender ste w the m in w hite gravy w hich h a s bee n

“

W ell s easoned add a li t tle crea m a bit o f b utter a spoon ful o f fl ou r,

, ”
, ,

g ive it a boil flavor w ith nu t m eg a s,m all piece O f le m on pe el a da s h , ,

o f pounded m a ce , and s er v e
_
.

s m os s o r c op
“

'

T hree sl ice s m a ke
a s mall dish put the m i n a b aki n g di sh c O V er
'

a
,

t h em over w i t h so m e good second s t ock a l i t tle essence o f anchovi es ; ,

when do ne thicken the s t ock and p a ss i t through a ta mm y pour i t

, , ,

over your fi sh season w i t h cayenne pepper , an d salt and le mon j uice ;

, ,

i £ for capers ad d them i f for mai tr e d hotel add cream an d p ars ley
, , ,
’

chopped fi ne .

0013 s ee m s , BOILE D .

i f boile d they sh oul d fi rst be soaked in war m water, o r sca lded i n

 AND H ow T o C AR vE . 45

met h od ;
h Ot W a ter ; th e latter I S t he qui ck est , t h e for me r i s t h e s urest
' ‘ “

they s houl d s o ak hal f an hour i t put into w ar m w ater the d i rty skin ,

sh ould be re m oved and w hen t h oro u ghly cleaned boiled i n equal

, ,

p ar t s o f m ilk and w ater u ntil t end er T hey should b e sen t t o t able .

w ith egg s auce .

C R IMP E D C OD .

the cod w hich should be quite fresh in handsom e sl ices an d

C ut , , ,

l ay it for about three hours i n spr i ng w ater s al t ed adding a little ,

v inegar s ay o n e w ine glass ful ; m ake a fi sh ket tle m ore than t hree
,
-

parts full o f spri n g w a t er in w hich a l arge hand ful of s alt h as been ,

t hro wn let it boil qui ckly put i n the c o d and keep it b oili n g for ten
, , ,

minutes it w ill then b e done enou gh ; take u p the slic es o f fi sh gar

, ,

n ish w ith sprigs o f parsley s liced le m on and horseradish scraped i n , ,

t o curls serve w ith s hrim p and oyster sauce .

ST E W E D COD .

"
C ut s ome of th e fi n es t piec es fro m the thi c k est part
’ ’
of t h e fis h ,
'

pl a ce them m a ste wpan W i t h a lu mp o f butt er the si z e o f a w alnut ,

o r la rger three o r four blad es o f m ace b rea d c rum bs pepper salt a

, , , , ,

s mall bunch o f s w eet herbs and so me oyster s w ith a litt le o f their , ,

o w n l iquor When nearly d one a dd a large w i ne gla ss o f s herry and

.
, ,

s te w gently until enou gh .

H E RRI N GS .

H eri i n gs are dressed m a variety Of fas h ion s ; th ey are

ed broiled potted baked smoked pi ckl ed
, , . , ,, .

T here are three sorts O f herr ing s fresh sa lted an d re d herr ings , , ,

they are cleaned like any oth er sort Of fi sh When fr esh th ey a re .

,

boiled and served w ith m elted butter white sauce & c T h e salted
, , , .

herring should be soaked in cold w a ter be fore it i s cooked this is ,

broile d but so meti m es it is cut in pieces and eaten ra w T h e red

, .

herring i s split dow n the b ack ?t h e 5head 1 and t ail taken off and the ’

, ,

fi sh b roi led l ik e t h e o th ers ; t h ey i m ay b e also d ress ed i n the follo w ing

' i '

ma nner : when they have laid m cOl d wate r so me ti me soak t h e m an ,

m ilk for t w o h ou rs then split f t h em do w n the b a ck hav e ready so me

, ,

melted b utter m w hich h as been m ixed ba s il a nd bay lea f m in ced

‘

s m all the y olks o f t w o eggs pepp er

, and n ut m eg rub t h e h errin gs , , ,

w el l w ith t h i s butte r the n broil the m over a gentle fir e and serve

, ,

w i t h lem on juice T h e best red herrings are full o f roe are fi rm and
.
,

large and have a yello w cast ; i f the fresh herrings a re good the
,

s cales a re brig ht the eye is full the gill red and the fish shoul (1 be
, , ,

FRE SH H E RRI NGS B AKE D .

Was h the herrings in clear s pring w ater, and w hen they are
46 H OW TO c oko ,

thoroughly clean drain th e m and then w ithout w iping the m lay

, , , ,

th e m i n a d ish or b a king pan p epper and sal t the m c h O p fi nely t w o

,
-

o r three onions so me parsley t h y m e a n d stre w over t h em ; cover

, , ,

t he m i n equal proportions o f vinegar and s mall beer tie the m over ,

and let the m bake one hour in a slo w oven T hey sho uld be kept i n .

t h e pickle and m ake a pleasant dish w hen cold

, .

FR E SH HE RR I N G S BOILE D .

C lean th em w as h the m over w ith vinegar fast en t h e heads to the

, ,

tails and pu t them i n boiling w ater ; t hey w ill take fro m ten t o
,
.

t w elve m inutes G arnish w ith parsley and serve melted butter i n

.
, ,

w hich a t able spoon ful o f ketchup a tea spoon ful o f C h ili vinegar ,
-

an d o n e o f m ade m ustard has been m ixed w hile m aking .

F R E SH H E RR I NG S BROIL E D .

T obroil the m steep the m fi rst i n vinegar an d w ater into w hich a

,

h an d fu l o f salt h as been thro w n ; let t he m rem ain ten m inutes then ,

t ake the m out and broil the m over a clear fi re (the bars o f the grid
iron should be rubbed w ith suet to prevent the skin o f the fi sh a d ,

hering to it ) S erve garnished w i t h parsley T hey may be eaten

.
, .

w i th m el ted butter w i t h a li t tle m ustard and vinegar in it o r le mon

, ,

juice instead o f the latter being preferable ,

.

F R E SH H E RR I N GS FRI E D .

S lice sm all onions and lay in the pan the fish o r fry seper
, w ith ,

ately as judg ment may dicta te ; serve the fish w ith the o n ions laid
,

round the m T h e herrings are generally fried w ithout the onions

'

.
,

but those w h o are partial t o this strongly flavored vegeta ble w ill pre -

fer the addition .

TO PO T H E RR IN GS .

T ake from on e t o t wo d ozen herrings according t o the nu mber you ,

purpose potting ; choose them as large fi n e and fresh as you can , , .

T ake t w o ounces o f salt o n e o f saltp e t re t w o o f allspice reduce the m

, , ,

to an i mpalpable po wder and rub them w ell into the herrings ; let ,

the m re m ain w ith t h e Spice u pon the m eight hours t o drain w ipe oh ,

the spice clean and lay t hem on a pan on w hich bu tter has been
,

rubbed ; season w ith nutm eg mace pepper salt and o n e clove in , , , ,

po w der on e ounce each save the last lay in t wo or three bay leaves
, , ,

cover w ith butter and bake gently t hree hours Whe n cool dra i n o ff .
,

the liquor pack the fi sh in t h e p ots intended for their u se cover to

, ,

t h e depth o f hal f an inch w i t h clari fied butter su fficien t ly m elted jus t ,

t o run bu t do not per m i t it to be hot ; they w ill be ready for eating

,

in t w o days .
 A ND H ow TO C AR V E . 47

LO BST E R C U R R I E D Z
T ake the meat o f a fi n e lobs t er or t w o i f s mall place in a ste w , , ,

a n t w o dessert spoon fuls o f e ur ry p o w der add t w o ounc es o f but t er

p
-

, ,

an oni on cut in very fi n e strips and three dessert spoon fuls o f fis h ,

-

stock When they are ste w ed w ell add t h e lobster si m mer ge n tly an
.
, ,

hour squeeze in hal f a lemon a n d sea s o n w i t h a li tt le salt

,
“

,
. .

LOBS T E R S T E W E D .

E xtract fro m the shells o f t w o lobsters pre viously boiled all o f the , ,

m eat ; take t w o thirds o f a quart o f w ater and ste w t h e shells in it

-

, ,

w i t h m ace unground pepper and salt

, Let i t boil an hour o r m ore , .
,

till you have obtained all that is t o be got from the m then strain .

A dd the richest portions o f the lobster and so m e o f t h e best o f t h e ,

fi rm meat to so me thin m elted butter squeeze a little lem on juice i h

,

to it a dd a table spoon ful o f Madeira pour this into the gravy and
,
-

, ,

w hen w ar med it is ready t o serve .

LOBS T E R B UT T E R .

T he hen lobster sh ould be selected on account o f the coral , take ,

o u t the m eat and spa w n and bruise i t in a m ortar ; add t o i t a tea

,

spoon ful o f w hite w ine season w ith pepper salt nut meg and a l ittle
, , , ,

grated lem on peel ; add four ounces o f bu t ter slightly dusted over ,

w ith flour Work this w el l together and rub i t through a hair sieve
.
, .

I t should be kept in a cool place till ready t o serve .

TO ROAST LOBST E RS .

T ake a live l obster hal f boil i t take i t fro m the kettle in w hich it
, ,

i s b oiling dry i t w ith a cloth and w hile h ot rub it over w ith but t er
, , , ,

and set it be fore a good fi rs basting i t w ith b u t ter w hen i t produces ,

a fi n e froth it i s done S erve w ith melte d butter

, , .

MA C KE R E L .

C lean the fi sh thoroughly rem ove the r oe steep it in vinegar and , ,

w ate r and replace it ; p i ace the fis h i n w ater fro m w hich the chill has
,

been taken and boil very slo w ly fro m fi fteen to t wenty m in u tes t h e
,

best criterion i s t h e star t in g o f t he eyes and splitting o f the tail

w hen that t akes place the fis h is done take i t o u t instantly o r you
, ,

w ill n o t preserve it w hole G arnish w ith parsley and chopped pars

.
,

ley i n melted butter serve up as sauce , .

TO BAKE M A C KE RE L .

O pe n and clean thorou ghly w ipe very dry pepper and salt the i n , ,

side and put in a s t ufii n g co mposed o f po w dered bread cru mbs the
,
,

roe chopped s ma ll parsley and s w ee t herbs b u t very few o f the lat

~
, , ,

ter w ork these together w ith the yolk o f an egg pepper and salt t o
, ,
48 n ow TO e o ox ,

t aste, in the fish ; t hen place the latter in a deep b aking

an d sew it
dish and dredge it w ith flour sli gh t ly adding a little cold butter i n
, ,

s m all pieces put the fi sh into an oven and t wen t y ei ght or thirty m i n
, ,
-

utes w ill su ffi ce to co ok t hem S en d the m in a hot dish t o table w i th

.
,

parsley a nd butter .

TO BROIL M A C KE RE L .

C le a nse i t w ell and cut w ith a sharp kni fe a gash fro m hea d t o
,

tail just su ffi cien t o n one side to clear t h e backbone pas s into the i n
,
‘

c i s i o n a l ittle pepper ca enne and salt m oistened w i t h clarifi ed b u t

( y ) ,
'

ter broil it over a clear fi re but be p ar t icular that t h e b ars o f the

, ,

gr idiron are w ell r ub b ed over w i th sue t to p reven t t h e skin o f the

' ‘
‘

m ackerel adhering i n turning the sides being the thinnest part they ,

w ill be fi rst do ne there fore w he n t h ey a re don e ta ke the fish (i ii the

,
'

g ridiron and hold it in fro nt o f the fi re for fi ve minutes the back o f

, ,

t h e fi sh being next the fi re and the fi sh w ill be thoroughly done { this

,

is t h e readiest and m ost efiec t i ve m ede T h e sauce m ay be the sam e

‘

as for boiled m ackerel o r s auce a la ma itre d hotel

,
’
.

FILLE T S OF M A C KE RE L .

T ake the fi sh in fi llets from the bones length w ays , and divide each
in to t w o or three pieces , a c cording t o the siz e o f t h e fish Put into .

a ste w pan a pint o f fi sh broth , a n d i f n ot seas on ed i n t h e m aking s u f ~

fi c i en t ly, add a lit t le cayenne and s al t to taste , chop fi nely a litt le

parsley , part o f the rind o f a green le m on , i f to be obtained , i f n ot, a s
“

y oung a one as c a n be got , add it to the broth ,

lay o n the fi llets and '

ste w t en or t wel ve m inutes A bo u t three m inutes be fore t h e fi llets

.

are d one , add one glass o f port w ine , one o f H arvey s sauce , hal f t h e
’

quanti t y o f soy , a n d the juice o f a quar t er o f a le mon When the fi l

'

lets are done , w hich w ill be observa b le in t h e disposi t ion o f the thin
n er parts beginning to crack dish te nderly , thicken t h e sauce , a dd a
,

little m ixed m ustard , a n d p o ur i t over t h e fi llets G arnish w i t h pic'

.

k les, or fried bread sippets .

FILL E T S BOILE D .

S eparate as be fore pl ace the m i n a s te w pan in luke

'
w ar m w ater ,
and put in a pinc h o f sal t and a li ttle parsley w hen t hey have boiled
fi ve m inute s they w ill be d one t his m ay b e tried by seeing i f t h e
flesh d i vi d es rea d i ly R e m ove the scu m as fast as it rises and drai n
.
,

t h e fi llets be fore d ishing the m S erve w i t h parsley and butter . .

TO FRY M A C K E RE L .

It ma y be observed , as a rule , t o prevent the '

too f requ ent repeti
tion o f the s a me t hing , that it is to be supposed the fi sh m ust be t h e
r ou gh ly cleaned and gu tted , unless directions to the contrary are gi v
 A ND HOW TO C AR V E .

en suppos i ng th en the fish h ave been cleaned an d e mptied cu t off ,

the tails and w it h a shar p kni fe lay the fi sh co mpletely open and re
, ,

m ove the back bone ; this fea t should be skil fu l ly per fo r m ed or the
-

appearance o f t h e fis h w ill be m aterially al t er ed an d by no m eans i m , ,

proved D ry t h e m ackerel thorou ghly sprinkle w i t h po w dered salt

.
,

and pepper dredge w ith flour and w hen t h e lard in t he l ry i n gpan is

'

, , ,

bo i ling lay the m in and fry the m a clear bro w n S erve w i t h m elted
, , .

b ut t er i n w hi ch has been mixed one spoon fu l o f H arvey s sauce o n e

,
’

d itto o f mustard a nd t w o o f C hili vinegar ; or boil hal f a dozen s m al l

,

onions and w hile boiling rapidly lay i n a young cucu mber on e m i n

, ,

ute w i t h a fa ggot o f fennel and parsley C h op the latter fi nely and

,
.
,

cut the cucu m ber int a shapes , ad d pep per and salt put the m into a ,

s te w pan w i t h a lu mp o f bu t ter for three o r fo u r m inutes t hen place ,

t he vegetables on the fis h and squ eeze a large le m on o v er the m , .

O YST E RS .

Procure a b arrel o f oysters packed a s for trans m ission t o t h e coun ,

try P ut into a v esse l large enough t o contain the barrel suffi cient
.

w ater tha t w hen t h e barrel is in i t m a y be covered

, H eat the w ater , .

to a boil w hen it i s boili n g put i n the barrel o f oy sters just a s yo u ,

h ave received it ; let it boi l t welve m i nutes take it ou t knock o ff ,

the head and serve i mmediately T h e flavor o f the hot oyster w ill
, .

be fou n d delicious .

ROAST OYST E RS .

L arg e oysters opened a few m inutes be fore they are wanted

. n ot , ,

t the m a gridiron o ve r a m od e rate fi re When done they il l

’

p u o n .
w .

open do n ot los e the liquo r that is in t h e shell w ith t he oys ters ; serve
,
.

them h o t u po n a n apk i n .

AN OYST E R PIE , W T I H S W E E T BR E ADS

B lanch them and take off
the beards ; separate the m from the l i
,

quor blanche some throat s w ee t breads and w he n cold cu t the m i n

, , ,

slices th en lay the m and the oysters i n layers i n your d ish and sea
,
-

so n w ith salt pepper and a few grains o f m ace and n utm eg ; add
.
, ,
. .

so m e t hick sauce a li t tle crea m a n d the oys ter liquo r and so m e good
, , ,

veal stock bake in a s lo w ove n .

ST E W E D OYST E RS ,
.

T he oysters shoul d be bearded and rinsed in their o w n liquor ,

w hich should then be stra ined and thickened w i t h flour and butter ,

a n d p laced w ith the oyster s in a ste w pan add mace lem on peel c ut ,

i nto sh reds an d some w hite pepper w h ole ; these i n gred ie n ts h ad b et

,

t er b e co nfihed in a piece of muslin T he s tew mu st s i mmer o n ly if .

,
50 H OW TO s o on ,

i t i s sufi ered t o boil , the oysters w ill beco m e hard ; serve w ith sippets
o f b read T h i s may be
. varied by adding a glass o f w ine t o t h e li
quor , be fore the oyst e rs are put in and w ar med .

S C ALLOP E D OYST E RS .

Beard the oysters w as h in their o w n l iquor steep bread cru mbs

, ,

in the latter put the mw i t h the oysters into s eallop s h ells w ith a b i t
, ,

o f butter and seasoning o f s alt pepper and a litt le grated nut meg ;
, , ,

m ake a paste w i t h bread cru mbs and butt er cover and r oast the m ,

be fore the fi re or in an oven , .

OYST E R FRIT T E RS .

B eard dip them into an o melette sprinkl ew ell

, , w i th
-
crumbs of
bread an d fry the m bro w n
,
.

P IK E TO C HOOSE .

the gills will be red the fis h stiff and eyes bright ; the
I f fresh , , ,

best sort are caught in rivers the w orst in ponds it is a very dry ,

fis h and very m uch i mproved by stu ffi ng and sauce .

TO BAK E P IKE .

C lean and e m pty t h e fish thoroughly but do not dis turb the scales ,
.

i n the Operation s t u ff it w ith oyster force meat and ske w er the tai l
, ,

t o the m outh sprinkle over it a little salt and dredge a little fi o ur

, , ,

stick s m all pieces o f butter over it and bake in a steady oven forty ,

t o fi fty m in utes this m ust be regulated by the size o f t h e fish T o .

t h e sauce w hich w ill be found i n t h e dish w hen the pike is done a lit ,

t l e m elted butter w ith a Spoon ful o f essence o f anchovies m ay be add

ed and a s m all quantity o f grated le m on peel o r le m on pickle
, also
a table spoon ful o f sherry o n e o f H arvey s sauce and a little cayenne
-

,
’
, ,

w ill render the gravy exc eedingly pleasant .

P IKE , TO BOIL .

Wash an d clean the fi sh th oroughly ; unle ss you are very partie n

lar i n this you w ill n ot conquer an earthy taste w hich fro m a w ant
, , ,

o f the proper application o f t h e cook s art too o ften a ppears I t is

’
.
,

u sual to s t u ff it w ith force m e a t m ore fo r the purpose o f destroying ,

tha t peculiarity than fro m any additional fi a vor or zest it gives the
fi sh . H aving cleaned w ell and stu ffed w ith forcemeat ske w er t h e ,

head to the tail lay i t upon a drainer and put it in the fi sh k ettle let
,
-

it have plenty o f w ater into w hich you m ay thro w a hand ful o f salt
,

and a glass ful o f vinegar ; w hen it boils re move the scu m as fas t as ,

i t rises i t w ill t ake three quarters o f an hours dressing i f a tolera ,

bl e size ; i f v ery large an hour ; i f s m all hal f an hour ; serve w ith

, .

mel ted butter a n d le mon sliced or w hole A nchovy sauce may b e .

 AN D H O W TO C AR VE . 51

eaten w ith the fish I t i s al ways the best method w here a variety o f
.
,

fancies exist t o send the sauce cru s ts to table and perm it every on e
,
-

t o grati fy his peculiar taste .

T O BAK E A SHAD .

E mpty an d wash the fi sh w ith care but do not open i t m ore than ,

is n ecessary and keep on the head and fi ns T hen s t u ff it w ith force

,
-

m eat . S ew it u p or fast en it w ith fi n e ske w ers and rub the fis h

, ,

over w i t h the yolk o f egg and a little o f the s tufii i n g .

Put into t h e pan in w hich the fi sh is t o be baked about a gill o f ,

w ine or the sam e quantity o f w ater m ixed w ith a table spoon ful o f
,
-

C ayenne vinegar o r com m on vinegar w il l d o

, B aked i n a m oderate .

oven 1 1 2 or 2 hours or according t o i ts size

-

,
.

TO BROIL SHAD .

T his delicate and delicious fi sh i s excellent broiled C lean w ash .

, ,

and spli t the shad wi pe it dry and sprinkle it w ith pepper and sal t
,

broil it lik e mak eral

.
.

T O FRY SHAD .

lean the fish cut ofi the head and split it d o wn the bac k save
‘

C , ,

the roe and eggs w hen taking out the en t rails C ut the fi s h in pieces .

about three inches w ide rinse each in c old w ater and dry on a cloth
, ,

use w heat flour to rub each p iece H ave ready hot salted lard and .

lay i n the fish inside do w n and fri y t ill o f a fi n e bro w n then turn
, , ,

and fry the other side F ry the roe and egg w ith the fi s h
. .

TO BAK E A SHAD RO C K FISH OR BASS ,

-

, .

C lean the fi sh care fully , sprinkle it l ightly w ith salt and let i t lie a
a few m inutes then w as h it, season it slightly w ith C ayenne pep per
and salt , and fry it gently a l ight bro w n Prepare a seaso n ing o f .

bre a d crum bs , pounded m ace and cl oves, m ajoram , parsley C ayenne ,

p epper and salt stre w it over and i n the fis h let it stand an h our .

Put it in a deep dish , and set it i n t h e oven t o bake t o a large fis h ,

u t in the dish half pint o f wate r, o n e pint o f w ine , Port and Ma
p
deira m ixed , hal f tea cup ful of m ushroom s or to mato ketchup ; to a
-
.

sm all o n e allo w i n preportion the same ingredient s ; baste frequently ,

and garnish w ith sliced lemon .

DR E SS E D C RAB .

T h e w hite part of the era b form s a w al l w ithin the dish , the yello w
'

part o f the crab is m ixed w ith vinegar , m ustard , & c , s o . as t o form

a pool w ithin .

D RE S SE D C RAB .

A no ther w ay —Get a large crab take , off the claws then p ull ofl
,
 ”

52 HOW TO c oc k ,

the body from the shell the white meat keep by itsel f an d the soft
, , ,

yello w m eat by itsel f w ash and tri m the large black shell the n o n
, ,

o n e side p u t all t h e w hite m ea t and on the the other side put t h e so ft

,

m eat dividing the t w o w i t h slices o f cucu m ber or radishes

, C rac k "
‘

t h e b i g bones or cla w s an d lay th em underneath the crab t o sta nd

,

upou D ish it up o n a napkin

. .

RA BS—T O n n s ss C RABS C s
-
.

S c oop the mea t fro m t h e shell mi x t h e mea t into a paste w ith a ,

1

little vinegar bread crum bs grated nut meg an d a little butter or

“

, , , ,

s weet o i l ret urn i t zi nto the shel l an d serve T o ser ve this h ot i t

. , .
,

sh ould b e heated be fore the fire a n d ser ved n p w ith dry t oas t c ut ,
z ,

into l arge squares or dice .

BAK E D C RABS
R em ove the meat from the shell , mi x it w ith brea d cru mb s —a b out
o ne fourth w il l b e suffi cien t ; add w hi te peppe r, salt, a little cayenne ,
-

gra t ed nutmeg , and hal f a, dozen smal l l um ps o f butter, ea ch about .

the Size o f a nut this l as t ingredient Should be added t o the fish , a f

ter it had been returned to t he shell S queeze lemon j uice over i t ; .

lay a thick coat o f bread cru m bs over a ll , and bake ‘

C OLL ARE D E EL S .

T h e eel s d estined t o be d res sed a s above sh oul d b e t h e fi nes t w hic h .

can b e selec ted the skin must n ot be re m ov ed b ut the bone m ust b e

-

ca refully and cleverly extracted S pread out t h e fi s h , and w ith so me .

'

fi n ely ch opped s a ge, parsley ; and m i x ed spic es , r ub t h e fis h w ell over ;

-

the n take som e bro ad w hi t e tap e, and bin d u p the fis h tightly thro w
a good hand ful o f salt into the w ate r i n w hi ch it is t o be boiled , an d
‘

a coupl e o f b a y leaves B oil three q ua r t ers o f a n hour , aud i f the

.
-
.

fis h be t aken o ut a n d hun g t o dry for t welve ho urs , it w il l b e better -

for it w he n served A dd t o t h e w ater i n w hich the fish h as been

.

boil ed a p i nt o f vinegar , a lit tle w hole peppe r, and s om e knotted m a r

j oram o r thy me T his pickle also should , a fter boiling about t w elve
.

m inutes , h e s uffered t o stand as long as the eels are reco m mended t o

be hun g ; p rev io us t o serving , the fis h m ust b e u nrolled so as t o abras e
the skin as littl e as possible , and put the m into the pickle S end u p .

i n slices or w hol e, according to tas t e ; garnish w ith parsley .

EE LS BRE AD C RUM BE D -
.

C u t your fi sh the size as be fore , d ry and flour them and proceed ,

for o ther fried fi s h , di s hing the m on a napk in w ith f ri ed p arsley.

'

as .

FRIE D E EL S .

C ut i nto pieces sam e length as ab ove clea n ed ni c ely an d w ell dried ; ,

-

coa ted w i t h yol k ot egg p o wd ered wi th b read c r umbs ;

v
,
’
 AND H O W TO C AR VE .

trythem brow n serve with parsley an d but ter and garni sh with
‘

handsome sprigs of parsley .

BOIL E D E EL .

C hoose the s mal lest Si mm er i n a small quantity o f w ater in to

, ,

w hich a quantity o f parsley has bee n put G arnish an d s erv e w it h .

sa m e sauce as the l ast .

EEL S ST E W E D .

Procure six or seven large ones and proceed a fter having cut , ,

the m abo ut three inches in length as for carp leaving ou t the w ine , ,

un t i l last add t o your s auce so m e very fi n e chopped pars ley an d a

, ,

s halot aud pour the s auce over the fis h

, .

EE LS ST E W E D .

T his is a dish frequently ma d e for invali ds , and t o the tas te of ma

n y , fi tted al w ays to appear on the table o f an e mperor the re are va
r io u s method s o f ste w ing the m , but the si mples t i s al w ays the b es t:
bec ause , w i t hout exception , the flavour o f the fish i s pres erved, w h en , ,

i n t o o m any case s , it is w holly destroye d by the nu m b er o f i ngredi v

ents e m ployed indeed the s k ill o f the pro fess ed c oc k i s m ost fre qu ent
l y exerted t o give the various esculents they prepare fo r t he tabl e a n
opposite taste to that w h ich they naturally possess .

T o ste w eels they s hould be cut i n pieces a b o ut three inches long

, ,

and fried un t il t hey are about hal f coo k ed they w il l be then bro w n :
le t th e m get cold take so m e g ood bee f gravy and a n onion pars ley
, , , ,

plenty o f w hite pepper a li t t le salt some sage chopped very fin e

, , ,

enough only t o add t o the flavour a n d a little m ace pla ce the eels i n , ,

t h is gravy and ste w until they are tender t w o anchovies m ay b e

,

fi nely chop ped and added w ith t w o t ea spoon fuls o f mustard a lre ad y
,
-

m ade so me w alnut ke t chup and a glass o f red w in e : serve w ith s i p

, ,

pets o f toasted bread O r a fte r being ste wed u ntil tender a glass of
.
,

por t w ine m a y be added h al f a lemon squeezed into it strai n and

,

t hicke n w ith butter and flour .

HALI BUT
May be cut in fi llets , an d d ressed as m ackerel fi llets .

HALI BUT ST E W E D .

Put in a ste wpan hal f a pint o f fi sh broth a t able spoon ful of v i a ,

-

egar and on e o f m ushroom ketchup add an anchovy t wo goo d s ized

, ,

o nions cut in quarters a bunch o f s w eet herbs and o n e cl ove of gar

, ,
»

l i e also add a pint and a hal f o f w ater and l et it stew an h our and a ,

quar t er then stra i n it ofi clea r and put into it the hea d an d sh ould
‘

»
, ,

ers o f a fi ne h alib u t a nd s te w until ten de r ; thicken w ith b utter and

flo u r a nd serve
, .
54 H OW TO c o ox ,

HALIB UT C OLLO P E D .

C ut the fis h into nice ou tl ets of about an inch thick and fry them ; , ,

t hen pu t the m into a bro t h m ade o f t h e bones four onions, a s t i ck o f ,

c elery and a b u ndle o f s wee t herbs boiled together for on e hal f an

, ,

hour .

ST U RG E O N BOILE D .

S oak the fi sh in salt an d w ater four hours re move i t and bathe , ,

w ith pyroligneous acid diluted w ith w ater let it drai n an hour then , ,

put i t into boiling w ater let it be w ell covered add three onions a
, ,
, ,

faggot o f s w eet herbs and a s mall quan t ity o f bay salt

,
When i t i s -
.

b oiled so tender t hat the bones w ill separate readily rem ove i t fro m ,

t h e fi re take a w ay bones and skin cu t i t into Slices dred ge it w i t h

, , ,

flour bro w n it be fore the fi re and serve w ith a gravy the same a s
, , ,

given above for roasting .

ST U RGE O N BROILE D .

C ut a fi n e piece the fi sh and sk i n m n g it divide it into slices

of , ,

B ea t up three eggs and dip each of the Slices into the m po w der fi n e
,

bread cru mbs m ixed w ith fi n ely chopped parsley pepper and salt over -

t he m fold the m in paper and broil the m being care ful that the fi re
, , ,

i s clear S end the m to table w it h ess ence o f anchovies and soy a o

.
,

c o mpanied by cold butter .

B E FORE YO U BAK E ST U RGE ON .

L etit lie s everal hours in salt and w a t er tl1 en boil i t until the bones ,

c an be re moved pour vinegar over your fi s h a pd i n the w ater and

salt When done take it o u t to cool then egg and bread cru m b it
.
, ,
-

then sprinkle clari fied butter over it place i t i n a m oderate h o t oven ,

t o bro w n m ake a very t h i c k sauce fro m your kidneys and good stock
w ith a table spoon ful o f essence o f anchovies season it w ith cayenne
-

pepper salt dust o f sugar juice of le m on and a glass of w in e

, , , , .

TO BOIL HALIB UT .

Tak e a halibut or what you require Put i t into the fi sh kettle

, .
-

w ith the back o f the fi sh under m ost cover it w ith cold w ater i n , ,

w hich a hand ful o f salt and a bit o f saltpetre the siz e o f a hazel nut
, ,

h ave been dissolved Whe n it begins to boil ski m i t care fully and
.
, ,

t he n let it just si mm er till it i s done F our pounds o f fi s h w il l re .

qu i re nearly thirty m inutes to boi l it D rain it garnish w ith horse

r adish —
.
, ,

egg s auce or plain melted butter are served w i th it , .

SALMO N , TO BO I L .

T his fis hcannot be cooked t o o soon after being caught it should be

p ut 1 nt o a k ettle w ith plenty o f col d w ater an d a hand ful of salt ; the ,
 AND H O W TO C ARV E . 55

ad d ition o f a sm all quantity of vinegar w ill add to the fi r mness o f th e

fi s h ; let i t boil gen t ly F or four pounds o f sal m on fi fty minutes w il l
.
,

be enou gh i f thick a few m inu t es m ore m a y be allo w ed T h e best

,
.

w a y to ascertain w he t her it be done is to pass a kni fe b et w een t h e

bone and t h e fi sh i f i t separat es readily i t is done ; this s h ould be
, ,

tried in the thickest part When cooked lay i t on t h e fi sh s t r a iner

.
,
-

transversely across the kettle So t hat t h e fis h w h ile draining m ay be , , ,

kept h ot Place a fi sh p late u pon t n e d ish on w hich t he sal m on is t o

.
-
'

be served fold a clean w h ite napki n lay i t u pon t h e fish plate and
, ,
-

place the sal m on upon the na pkin G arnish w i t h pars ley ” .

SAL M ON BROILE D .

"

C ut the fi sh in inch slices from the best part season w ell w ith pep ,

per and salt w rap each slice in w hite paper w hich has been b u ttered ,

w i t h fresh butter ; fasten each end b y t w istin g or t ying

, broil over a
very clear fi re eight m inutes A coke fi re i f kep t clear and bright i s .
, ,

best S erve w ith bu tter anchovy or to m at o sauce

.
, , .

DRI E D SAL M O N BR O I I E ’
D.

an d cook a s above save that w hen i t i s w arm ed throu gh i t i s

C ut ,

enough S erve plain i f for bre ak fas t o r w i th egg sauce i f for din
.
, , ,

ner.

SALM ON ROAS T E D .

T ake a large piece o f the m iddle o f a very fi n e sal m on dredge w ell ,

w ith flour a n d w hile roas t ing baste it w l th butt er

, S erve garni s h ed .
,

w i t h le m on .

S T E W E D S AL M ON ,

S crape the scales clean o ff cut i t i n slices ste w them in rich w hite , ,

gravy ad d i mmediately previou s to serving one table spoon ful o f es

, , ,
-

sence of anchovies a lit tle parsley chopped very

, , fi ne, and a pinch of
s alt .

DRE SS E D SAL M O N .

A ll sal mon w hether cri mped spl it o r in sl ices shoul d go throu gh

, , , ,

t h e sa me process in dress ing but o u can vary your sauces as m a be

y y ,

m ost approved o f .

P u t your sal m o n either in a fis h ke t tle or a large baking dish ; i f a -

,
-

dish you m us t cover it w i t h b ut t er p a per and frequen t ly bas t e it

,
'
,

w i t h t h e ma ri n da w hich is m ade thus ; c u t a carro t t urnip celery

, , , ,

onions s w eet herbs t w o blades o f m ace w hole pepper six cloves a

, , , , ,

bay lea f six a nchovies a cup o f vinegar a quar t o f good bro w n

, , ,

second stoc k t wo glasses o f she rry then put on your sal m on letting
, “ ,

i t ste w u ntil d one t h en d rain off all the stock fro m the fis h a n d t hic k
, ,
56 H ow TO c oo x ,

en it and strain it through a t amm y i f for capers ad d the m in the ,

sauce you have put t hrou gh the ta m my and boil i t for so me ti me re ,

m oving all grease that rises season w i t h le m on j u ice cayenne pe p per

, , ,

salt and sugar and i f required a little essence o f anchovies

, Pour , .

t his sauce over the fis h .

G et a b out t w o pounds o f sal mo n rather thick part and w ith a sharp , ,

kni fe cut as near as possible the shape o f c utlets have r eady a sauce
pan w i t h som e clari fi ed bu t ter and a little cayenne pepper t hen pass , ,

each ou t let t hrough the butter ; w hen you have fi lled t h e pan w ith
a bou t sixteen cutlets (i f fo r a corner dish that is s u fii c i en t ) cut a
, ,

paper rou nd a nd butter it and put it over your cutlets then put them
, ,

ei t h er in your ove n o r o n your h o t plate o r stove be care ful in turn -

ing t hem t ake the m out o f t h e saucepan or paper to dry a w ay the

"

, ,

grease have so m e good bro w n sauce ready ; a ft er taking off the fa t

,

fro m w hat they w ere done in put the re m ainder good into your sauce , ,

adding a few drops o f anchovy sauce le m on j uice a little sugar 9 , , , .

glass o f w ine the n boi l w ell fo r so me ti me dis h your cutlets o n e o n

, ,

t h e other round and ei ther glaze the m o r pour the sauce over the m
‘

.
,

TO DRY SALM O N .

Open the fish and re move the w h ole inside i ncluding the roe S cal p
, , .

it and then rub it w i th co mm on sal t hang it to drain fro m t w enty

,

four to thir ty hours .

Mix w ell t w o o u nces o f good sugar the sam e quantity o f bay ,

sal t and t h ree ounces o f sal tpe tre rub t h e m ix t ure t horoughl y into
,
~
t h e sal m on ; place it upon a dish and su ffer i t t o re main fo r for ty ,

eight hours and then rub it w ith co mm on salt Let i t remain until
,
.

the succeeding evening it w ill t hen be ready to dry Wipe it thorough

,
.

ly a fter drying ; Spread it ope n w i t h t w o s t icks and hang it in a ,

chi m ney w here a w ood fi re is burned .

SALM ON ror r E n .

C uta handso m e piece fro m the m iddle o f the sal mon remove the
scales and w ipe i t w ith a clean cloth R ub into it so me co m mon
,
.

salt t horoughly B eat u p so m e m ace cloves and w hole pepper and

.
, , ,

season t h e sal m on w ith it place it in a pan w ith a fe w bay leaves

cover it w i t h bu t ter and bake it until t horoughly done ; re m ove it
,

fro m t h e gravy let t ing it drai n thorou ghly then place it i n the pots
, , .

C lari fy su ffi cient butter to cover all the pots a fter the sal mon has been
put in t o them put i t to cool .

TO P I C KLE SALM ON .

S cale clean Spli t and divide the sal mon into handso m e pieces
, , ,

place the m in t hebot t o m o f a s tew p an w ith just su fficient w ater to ,

c over the m . Pu t into three quarts o f w ater o ne pint o f v inegar 3 , .

 AND H O W TO C A R VE .

d oze n bay leaves , hal f that quantity o f m a c e, a han d ful o f salt , an d a

four t h part o f an ounce o f black pepper When the sal m on i s .

s ufii c i en t ly bo il ed re m ove i t , drain it , and place i t u pon a cloth Put .

i n t h e ket t le another layer o f sal m on , pour over i t the liquor w hich

you have prepared , and keep it u ntil the sal m on is don e T hen r e .

m ove the fi s h place i h in a deep dish or pan and cover it w i t h the

, ,

pickle , w hich i f n o t su ffi ciently acid , m a y receive more vinegar and

,

sal t and be boiled for ty m inutes L et the air be kept fro m t h e fish ,
, .

and i f kep t for any le n gth o f ti m e , i t w ill be found necessary t o oc

,

c a s i o nal ly drain the liquor fro m the fi sh , and ski m , and boll it .

Q UE N E LLE S on PU DDI NG .

U se sal m on you m a y h ave le ft pick it free fro m all b ones an d

any ,

sk in pu t a cru m b o f a F rench roll o r some li ght cru mbs o f bread in

, ,

hal f a pint o f m ilk a sprig o f parsley a s mall shal ot o r onion put it

, , , ,

all to b oil until dried up s t ir i t and keep i t fro m burning then put i t
, ,

to get col d pound the sal mon w ell then add boiled fa t t ake ou t the , ,

onion and parsley and put about t w o ounces o f butter w ith it ; p ound
,

all w ell then rub it thro u gh a w ire Sieve w hen done retur n it bac k
, ,

i nto the m ort ar an d add according to the quanti ty t wo yol ks o f eggs

, , ,

and one w hole egg a li t t le essence o f anchovies cayenn e pep p er salt

, , , ,

and a dust o f sugar H ave a stewpan o f boiling w ater ready take

.

out a piece and boil it to see i f it is light or does not d rop t o pieces ,

h ave your s m all or lar ge moulds ready and w ell but tered six s m all ,

ones are su ffi cient fo r a dish ; i f fo r a corner, put but t ered paper over
each m oul d T o ste w t he m have a ste w pan large enoug h t o h ol d
.
,

the m line t h e b ot t o m w i t h paper and only put su ffi cien t w ater to be

, ,

h al f up t h e m ould m ind t h e cover fi ts close and be sure it boils then , ,

put t he m i n the sm all ones w ill take about hal f an hour w hen done
d rain the grease w eli fro m t he m be fore dish ing ; pour the sauce i n ,

the mid d le .

TO BAx E S M E LT S .

P repare as above also stre w forcem eat over the m brea d cru mbs
, , ,

and m oisten w ith clari fied butter ; m i x in additio n to the gravy a ,

glass o f Madeira w ith a dash o f anchovies this m ust be added b e

,

fore the s m elts are laid in T hey w ill be done i n ten m inutes . .

T RO U T .

S cale ,clean d ry and flour then fry them in butter unt i l they
u
g ,t , , ,

are rich clear bro w n fry so m e green parsley crisp and make so m e ,

p l ain m elted b utter put in one t ea spo on ful o f essence o f anchovy

,
-

and one glass o f w hi te w ine ; garnish w hen the trouts are dished , ,

w i t h the crisped parsley a n d le m on cut in slices the butter m ay be

pou red over t h e fis h but it is m ost advisable t o send i t in a butter
,

t ureen .
58 HOW TO C O OK ,

T R O UT ST E W E D .

T his is a pl eas ing and d elicate dish w hen n i cely ste we d I t i s d r ess .

ed very m uch i n the fashion o f other s m all fi s h ste w ed only that it ,

requires perhaps m ore care i n the di fferent processes F irst w ash and .

clea n the fi sh w ipe i t per fe ctly d ry p u t in t o a ste w pan t w o ounce s o f

‘

, ,

bu t t er dredge i n flour as it melts and add grated nutm eg a little

, , ,

m ace and a l ittle cayenne S te w w ell and w hen fluid an d thoroughly

, .
,

m ixed lay in the fi sh w hich h aving su ffered t o sli ghtly bro w n cover
, , ,

w i th a pint o f veal gravy thro w in a little salt a s m all faggot of ,

pa rsley and a few rings o f le m on peel ; ste w slo w ly forty m inutes

,
-

t hen take o u t the fi sh strain the gravy clear an d pour it over the fi sh
, ,
.

i
H aL BUT s
’
HE AD .

P u t a pint o f w ine , a fe w anchovies , an onion stuck wi th cl oves, a

bunc h o f s w eet herbs , and so m e pepper , into a ste w pan fill it near -

l y w i th w ater and ste w it fo r an hour then strai n it, an d put in the

,

head o f a halibut , s te w it till tender w hen done enough , thicken the

g ravy w ith butter and flour , add a little fis h sau ce , and serve it u p
-

w i t h force m eat balls m ade o f a part o f the fis h , pounded , and rolled

-

u p w i t h cru m bs o f bread , thy m e , m arjora m , and nut meg , bound to

ge ther w ith the yolk o f an egg I f the fish h a s been ste wed in plain
.

w ater , a glass o f w in e should t hen be added t o the sauce .

TO BO I L P E RC H .

F irst or w ash o ff the sli me then scr ape off the scales w hich
w i pe , ,

adheres ra t her t enaciously t o t his fi s h ; e mpty and clean the insides

p er fectly t ake o u t the gills cut off the fi n s and lay the perc h into
, , ,

equal parts o f cold and o f boiling w ater salted as for m ackerel fro m ,

eig h t t o ten m inut es w ill boil them unless they are very large D ish .

the m on a n apkin garni s h the m w ith c urled parsley and serve melted
, ,

b u t ter w i t h t h e m .

O RA B S ALAD .

E x t ract the fish fro m the shell a nd place in the centre o t h e d ish
,
f

i n w hich i t is t o be served in the form o f a pyram id arran ge the

,

salad round taste fully and add s alad m ixture T his dish is n ot nu
,
.

frequently garnished w ith the s m allest claw s of the fi sh .

ME AT S
‘

ROAST I NG .

I n every case here m eat is w ashed be fore roasting it shoul d b e

w ,

wel l dried be fore i t is pu t do w n to the fi re w hich m ust be kept clear ; ,

 AN D H ow TO C ARV E . 59

ban ke d up t o the height i t i s intended t o k eep it an d k ept at that ,

height until the m eat i s su ffi ciently cooked R emem ber the r egula .

tion o f graduall y advancing the m eat nearer t o the fir e w hile i t i s

cooking baste w ith a little m ilk and w ater or sal t and w ater fi rst , ,

but as soon a s the fa t begins t o fall from the meat put do w n a clea n ,

dish and then baste w ith the dripping a s it falls t h e m eat should
,

n ot be Sprinkled w ith salt until nearly cooked or t o o much gravy w ill ,

be produced Preserve the dripping pour it fro m the dish in t o

.

so m e boiling w ater and leave i t t o cool When cold i t w ill be hard

, .
,

w hite an d all t h e i mpurities w ill be deposited at the botto m

,
I t oc .

c a s i o n a l ly happens that the j oint can n ot b e sent t o table a s soon as

cooked ; in such case place it o n a dish u pon a fi sh k ettle o f boiling
,
-

w ater ; place over it a dishcover and spread ove r a ll a cloth ; t h e ,

meat w ill thus be Kept as h ot a s i f placed be fore a fi re b ut w il l n ot ,

be dried n or w ill the gravy be evaporated

,
.

B OI L I NG .

T h e learne d i n the a rt o f boiling recommen d difi eren t ti mes for the

co m pletion o f the process so me allo w ing fifteen m inutes t o each pound
, ,

o t hers t wenty A ll the best au thorities agre e i n this that the longer
.
,

the boiling t h e m ore per fect the Operation .

When taken fro m the p ot the m eat m us t b e wiped som e use a ,

clean cloth but the best w ay i s t o have a spon ge previously d ipped

,

i n w ar m w ater and w ru n g dry this i s al so m ore convenient B e

, , .

care ful not to let the m eat stand but send it to table as quick as pos ,

sible or i t w ill darken an d beco me hard B oile d meat a s w ell a s

,
.
,

roast cannot be served t oo hot

,
.

H ard w ater is i mproper t o b oil meat in an d w here so ft w ater i s , ,

t o be procu red should n ot be thought o f

, .

I t is n o w an established fact am ong the best judges t h at the meat ,

should be pu t in cold w ater and n ot in h ot u nless for a s p ec ia f pur , ,

pose a s i t renders it dark and hard ; cooks s hould be carefu l h ow

,

they m anage the for m o f certain meat for the pot by sk e wering o r ,

tying i t s o a s t o m ake it equal in all parts ; for w here on e part i s

,

thick an d the other thin the latter w ould be overdone be fore the
, ,

thicker parts are acted upon by the boiling w ater A ll m eats are .

best cooked by boiling gently as fast boiling spoils the m eat and does
it n o quicker S alted me ats should be very slo wly boiled—i h fact i t
,

should scarcely si mm er it is indispensible t hat the w ater should

cover the m eat there fore t h : di mensions o f the p ot shoul d be suite d
,

to the bulk o f the j oint .

L arge joints as ru m ps and rounds o f bee f should be boiled in a

, ,

C opper I t is less diffi cult t o regulate the heat of a C opper fi re than

.

t ha t o f a kitchen ra n ge I t is i m possible t o b oil properly withou t

. ,

ski mmi ng the pot T h e instant the p ot b oils it sho uld be ski mmed
.
,

a n d follo w ed u p as the scu m rises .

 60 HOW TO c oax,

BR O I LI NG .

T he coo k must prep are her fi re i n d ue ti me W hen ready i t .

,

sh ould be cl ear a n d b right so clear fro m black coal and s m o k e tha t,

t h e chop or ste ak m ay co me fro m the gridiron w i thou t b le mish o r

taint o f su lphur or s m oke T h e best fuel fo r a broil i s co mposed of
.

charcoal a n d c ok e a s little smoke i s e mitted from either even o n com

,_ ,

men c i n g the fi re and w hen w ell ign i ted i t is en t irely free fro m it ;
, ,

coke added to a brisk coal fi re also burns bright and is w ell suited ,

fo r the o pera t i on t h ough w ith care a proper fi re may be m a de o f

‘

-
,

g ood sea coal T here is this a mon gst other disadvan t ages i n cut t ing
.

t o o thick a steak t h e outs ide is likely to be scorched to horny har d

,

n ess before the interior is hal f cooked ; hence to s ay n othing o f the ,

m isery of th ose w h o have n ot large m ouths the disappointe d epicure ,

must either w ait u ntil i t i s put again on the gri d iron o r i n stea d o f , ,

eating it rare be constrained t o ea t it r a w N o gridirons should be

,
.

u se d but those w ith fluted bars w hich for m i n g channels the greater
-

, , ,

part o f the fat w hich other w i s e falls into the fi re and scorches the ,

s teak is dra w n off into a

, utter at the b otto m the gridiron should
b e t h orou gly hea ted and t e bars rubbed w ith bee f or m utton s uet
,

previously to p utting on the steak to prevent its being m arked by , ,

o r adheri n g to the bar s A close eye sho uld be kept o n t h e steak

, .
,

to w atch the m o ment for turning it w hich is repeat edly done durin g ,

the process ; broiling ton gs o f convenient size should be u sed w it h ,

whic h by a little pract ice th e s t eak m ay be turned w ith ease and des
, ,

p atch the cook m ust have her dish t horoughly heated to receive the
broil w hen done and t h e cover hot to place upon it ins t an t ly E ven
, .

w hen sh e has acco m pli shed her t ask i f t h e servan t w h o is to take i t ,

to table loi ters on the w a y the steak w ill have lost its zest A steak , .

or chop should be briskly cooked speedily conveyed to table and , ,

p
s er ved w ith des atch .

H OW TO C HOOSE B E E F .

T rue w ell fed bee f m ay be kno w n by the texture and color ; t h e

-

le a n w ill exhibit an ope n grain o f deep coral red and the fa t w ill ap a ,

ear o f a health y oily s m oothness rather inclining to w hite than yel

, ,

ow the s uet fi rm and w hi t e Yello w fa t is a t est o f m ea t o f an i a.

~

fer i o r qual ity H ei fer bee f is b u t l i ttle in ferior to ox bee f ; the lean
.

i s o f a closer grain the red paler and t h e fa t w hi t er

, C o w b ee fm a y ,
.

b e dete cted by the sa m e s ign s t s a ve tha t t h e older the beast t h e t ex

ture o f the m eat w ill ap pear clos er an d the flesh coarser to the sight, ,

a w ell as harder t o the t ouch

s .

TO R OAST B E E F .

T h e p r i mes t part s are roasted , except the roun d , which sho uld b e
b oiled ; th e r i bs m ake the fi nest roa s t ing j oint .
 AND H O W TO C AR vE . 61

Where a small quantity equired i t is better for the bones t o be

is r ,

cut o u t and the m eat rolle d ; this shoul d b e d one b y t h e b utch er ,

,

wh o w ill not onl y cut cleaner b ut sk e w er the parts into a fille t w ith ,

m ore fi r m n ess a nd neatness than the co ok w h o is n o t expec t ed t o be l ,

a s expert w i t h the kni fe an d t h e sk ew er a s t h e b ut che r T h e top s .

o f the r i b s are freq uen t ly c u t o fi into pieces o f three or fo ur poun d s

t his piece t h ou gh occas i onally roas ted , should b e s alted it t h en a p ‘

o a c h es in flavor t o t h e brisk et
p r .

In roas t i ng t h e ribs or any pie ce o f ec f t h e preca utio n s m e n t i o n

~
,
-

,
s»

e d respec t in g p l acing i t t o o near the fire must be obser ved ; a nd

w here there is m u c h fa t an d it i s des ire d t o pre ser ve i t fro m b ei ng
,

cooked be fore the lean it m a y b e covered w it h clean white pape r

,

s k e w ered over it ; w hen it is nearly done the paper should be re m ove d ,

a little flour d re dged over it and a rich fro t hy appearance w ill b e ,

o b tained T h e j oint sho ul d b e served up w ith potat oes a n d other

.

vegetables the dish should be garnished rou n d t h e e dge w i th b or sea

r adish scr a ped i nto thi n c url s T his rece i p t will suffi ce for all the .

o th er r oasting parts o f bee f .

TO C OOK THE I NSID E O F TH E SI R LOI N .

T ak e ou t t h e inside o f the sirloin in one piece put i t i nto a ste w ,

p a n w
, ith su fficient good gravy to cover it ; se a son w i t h m ixed spic e ,

p epper salt and

, cayenne and a spoon
, ful o f w a l n u t k et ch u
, p m ore o f
t h e lat t er m ay be ad de d i f t h e qua n tity m ade shoul d require it t o
,

fl avo r ser ve with pickled gh erki ns out s mall .

F ILL E T OF BE E F ROAST E D .

T h e fil let , which
co mes fro m the inside o f the s i rl oin ma y b e l ard ,

ed o r roaste d pla i n for hi gh dinners i t is larde d Ba s tc with fr esh .

b utte r I t m ust be a large fi llet w hich takes longer than an h ou r an d

.
-

t w enty m inute s serve w i t h to mato sauce a nd garnish w ith h o r s era ,

s

dish unless serve d with c ur rant j elly the n serv e as w ith V eni s o n o r
, ,

h are .

A S A LT R O U ND OF BE E F .

U s e th e spi ce as fo r the fi llet o f b ee f but sal t as usual for a ro und ,

a t bee f Let i t l ie for a w ee k frequen t ly rub b in g i t ; b oil i t i n a

.
,

clot h sen d up carrots , an d turn ips and sue t du mpli n gs a n d a l i t tl e

'
“

, ,

ravy fro m w h at i t was boiled i n ad ding a l i t t le conso mm e or it wil l

g
, ,

e too salt Y ou ng cabb ages i n a dish s end Up

.
, .

ST E W E D BU M P OF BE E F .

H al f roast the bee f ; t hen place it in the ste w pan a d ding th ree ,

i o q uarts o f w ater (accor d ing to the weigh t o f the j oint ,

p nts or t w
: )
t wo wi ne glasses o f V i negar th ree o f re d wine (m o re i f expe n se b e
-

,
82 n ow T O c ock ,

n ot con si d ered a b ottle n ot being too m uch ) ci d er is so meti mes

,

u sed b u t the meat m ay be s t e w ed w i th ou t it ; three Spoon fuls o f w a l

»
,

n u t ketchup t wo or t h ree blades o f mace, a shalot a dess ert Sp o on ful

, ,

o f le m on pickle cayen n e pep pe r a n d salt ; cover the ste w pan close

. ,

d o w n and ste w gen t l for t wo hours or t h ree i f the ru mp o f b ee f i s

large take it u p a n dplace i t i n t h e dish i n w hich it is to be served
7 .
, , ,

k eepin g it hot i n t h e m anner previou sly prescribed re move the scu m

fro m t h e gravy i n which it has bee n ste wed a n d strain i t ; a d d hal f a ,

n t o f m ushroo ms three table s p oon fuls o f port w ine a spoon ful o f

pia rvey s sauce t hick en w i th flour an d butter pour over the beef gar
-

, ,
’ ~
, , ,

ni sh w i t h pickles for ce mea t ba ll s an d hors eradish

, , .

BU MP ST E A K S T E W E D .

C u t a s te ak abou t an inch t hick , a goo d bit o f fa t fry it ove r w ith ,

a bris k fi re place i t in a s te wpan w i th t h e gravy a little good sto c k ,

, ,

a lit t le por t w ine and so me choppe d m ush roo m s and s te w gently ; ,

when t ender p ut i nto the s te w p an so m e good bro w n sauce shake it

,

g ently abo u t ; t hen dish i t and put scraped o r grated horse ra d ish
, on -

t h e t o p ; i f fo r oysters o r mushroo ms se ason plenti fully w ith salt , ,

cayenne pepper an d sugar , .

BUMP S T E AK BROIL E D .

C u t you r ste ak not so t h i ck the for mer h ave ready a goo d es for
clear fi re and get your g ridiron qui te hot ; the n p ut on the steak a t
,

ful l len g th frequentl y s t irring i t w i t h yo u r ste ak ton s ; a fe w m in a

,
-

u tes according to t as te w ill d o it ; place i t on your

,
i s h r ub a g ood ,

s li c e o f b utt er all over i t and n o w pepper a n d sal t it S erve w i t h a

, .

ho rs eradish o n the top of it and frequently sauces , , , .

BE E F ST E AK S BROI L E D .

Be particular that the fire is clear ; i t is o f n o use to atte mpt t o

b roil a s teak Over a dull sm oky or fl aring fi re see t hat the gri d iron
, ,

i s clean , and
the bars rubbed w ith s uet preparatory to laying on t h e
s teaks w hen the m eat is bro w ne d turn it ; do n o t b e a fraid o f d oin g ,

this o ft en as this is t h e b es t plan to pres erve the gravy When they

, .

a re done rub the m over w ith a piece o f fresh b u t t er pepper an d sal t

'

, ,

the m sprinkle the shalot or onion ou t very s mall and sen d t he m t o

, ,

table w i t h oyste r sauce a dish o f n icely cooked greens and w el l boil a

,
-

ed potatoes T hey are frequently and pleas antly garnish e d w ith

.

s craped horseradi s h .

ST E W E D BE E F S T E AKS .

S te w the steak s in three parts a pint o f w ater t o which h as of ,

b een added a bunch o f s w eet herbs t wo bla d es of m ace an onion , ,

s tuc k w i th cloves e ; an anchovy an d a l ump o f b utter

(say thre ) ,
 AND H O W TO C AR VE . 63

soak ed i n fl our pouring over a gl ass o f s h erry or Mad eira S tew

, .

w ith the pan covere d do w n until t h e stea k s are tender but n ot t oo

, ,

m uch so ; th en place t he m in a fryingpan w ith enoug h o f fresh butter ,

hissing hot , to cover t he m fry them bro w n pour off the fa t an d in , ,

its place p our into the pan the gravy i n w hich the steaks were s te w
ed w hen the gravy is t horou ghly h ea t ed f a n d is o f a rich consistency ,

place the steaks i n a hot dish and pour the sa u ce over the m T h e
, .

steaks should be large t h e fi nest fro m the r ump and ha ve a due p ro

, ,

portion o f fa t w ith t he m .

B E E F KID NE Y FRI E D , .

R e m ove all the fa t and the skin fro m the kidney and it in slices , c ut
m oderately thin Mix w i t h a tea spoon ful o f salt grate d nutmeg
.
-

, ,

and cayenne pe p per S prinkle over t he m this seasoning an d als o

.
,

parsley and eschal ot chopped very fi ne F ry the m over a quick fi re

,
. .

until bro w n on bo t h sides t han p ou r i n t o a good gravy a gl ass o f

'

Madei ra and w hen t h e slices o f t h e kid ney are bro w ned pour i t into
, ,

t h e pan gradually ; j ust as it boils thro w in a spo o n fu l o f le m on juice ,

w i t h a piece o f butter t h e si z e o f a n u t H ave ready a d ish gar .

,

h ished w i t h fried bread c u t i n dice and pour the w hole into it , .

B E E F KID NE YS ST E W E D .

Procure a couple o f very fi n e bee f kidneys cut the m in slices and , ,

lay t h e m i n a s t e w pan put i n t w o ounces o f butter and four lar ge ,

onions cut i n t o very thin sl ices add t o th e m a su ffi ciency o f pepper

and sal t t o s a son w ell S te w the m about an h our add a c up full o f
e .

rich gr a vy t o t hat extracte d fro m the kidney S t e w fi ve minutes .

,

strain i t a n d thicken the gravy w ith flour a n d butter give i t a boil

, ,

up . S erve w ith the gravy i n the dish .

B E E F H E ART ROAS T E D .
’

Wash thoroughly s tufi w i t h forcem eat send it t o table as h ot as i t

, ,

is possible w ith currant jelly sauce ; it w ill take about forty m inutes
roasting .

0X T AILS .

H ave the m prop erly jointed by the butch er as i t s aves ti me and , ,

experience enables h i m t o do the task m ore neatly t han the cook .

T h ey should be se p arated at each joint until the t a il is approached

'
, ,

and t hen t w o o r t h ree jo i n t s m a y be the leng t h allo w ed T hree o r .

four tails m a y be cooked that ho w ever m us t be regul ated according

l
, ,

to the quantity re q uired We give the proportions fo r three tails

. .

C over t he m w ith w ater a fter laying the m in t h e saucepan clear the

scu m as i t rises and w he n i t boils put in a li t tle salt hal f a t ea spoon ,
-

fu l o f w hi t e pepper and hal f that quantity o f cayenne eight or ten

, ,

cloves stuck i n t w o s m all onio ns t wo large or four s mal l c a rro ts and

, ,
64 s ow T o C O O K,

a g ood sized bunch o f parsl ey Let it boil very gen tly unti l the me at . ,

i s tender w hich w ill take three hours then stra in the gravy fro m t h e
,

meat thicken it and serve it u p w ith t h e tails i n a turee n W he n

, ,
.

t h e gravy has been t hickened t h e vegeta bles m a y be returned to i t o r ,

n o t according to taste and it m a y be sent t o ta b le pou red over the

, ,

ta ils o r i n a s eparate t ureen

, .

O x tails are so m eti mes broiled but as in any m ode o f dressi n g

-

the m they require m uch cooking they m ust fi rst be ste w ed T hey ,
.

are n o t div ided in this m ode of dressing but boile d for a quarte r o f ,

a n hour w hole and ste w ed in su ffi cient gravy to co v er t h e m u nti l

,

tender then coat ed w ith y olk o f egg o r fresh butter po w dered W i th

, ,
.

bre ad c ru m bs and br oi led upon a gridiron , served i mme d iately the y

,

a re bro wne d .

BRISK E T OF BE E F S T E WE D ‘

T ak e any quantity brisket o f beef requ ired s ay eight or t en

of ,

pounds , w hich cover w i t h w ater an d ste w til l tender ; bone the b eef, ,

a n d ski m o fi the fa t s train the gravy add a gl as s o f port w ine , and

, ,

flavor w ith s pice tied in a bag H ave boiled vegetables ready ; cut .

the m into s qu ares , and garnis h the beef from the gravy r ou n d it, and
ser ved

O F BE E F BUMP .

C ut t h e bee f i n p ieces hal f boil them p ut them i nto some b ee f , ,

b ro t h or thin stock u nseasoned an d boil whe n hal f d one s t ir some

, , ,

butter an d flour m oistened w ith b roth in a stew pan over the fire unti l
bro wn put the b ee f into the pan w i th a dozen onions pre v iousl y
p arboiled a glass o f sherry a bay l ea f a b u nch o f sw eet her b s para
, , , ,

s ley pepper an d sal t ; ste w till the bee f and on i ons are q u ite d one ,
, ,

then ski m clean cut an anchovy s m all and put it wit h capers into
, ,

the sauce place t h e bee f i n the centre of the dish an d garni sh w ith ,

th e oni ons round it .

TO F R I C ASSE E C OLD ROAST B E E F .

C ut the bee f into lices (w hich w ould be very thin ) an d put i t

s , ,
-

w i t h so m e s t rong bro t h into a ste w pan ad d parsley chopped small ,

a n onion scored a n d a piece o f but t er simmer fi fteen m inutes then
, ,

add a glass o f port w i ne a teas poon ful of p yrol igen ou s a ci d a n d the

‘

, ,

olk o f a couple of eggs ; m ix w ell ste w q uickly pot th e d ish , rub , ,

t with a s halot pour fricass ee into it and serve , .

BE E F AN D SAUE R KRAUT .

P ut abo ut eight pounds o f bee f i nto cold w ater W hen i t comes .

t o a b oil , let i t boil very fa st for eight o r ten m inutes , n o t l onger .

T ake it in a ste wpan , coveri n g i t completely ov er wi t h sauer krau t .

 w e n ow T o cxs vs 65
“

Four i n a p i nt of thin gravy . S te w four hours , an d serve w ith th

a
g vy
r in a tureen or d eep dish
‘

A B E E F ST E W .

T ake t wo o r th ree pounds o f t h e ru m p o f bee f cut a way all t h e ,

fa t and skin and c u t it in t o pieces a b ou t t w o or t hree inches squa re ,

,

p u t i t into a s t e w pan an d po u r on t o i t a quart o f bro t h then l et it

,

boil a nd sprinkle i n a lit tle s alt and pep per t o taste : w he n i t h as

,

boiled very gently or si m mered t w o h ours shred fi nely a large le mo n ,

, ,

a ddi n g i t t o the gravy and in t wenty min utes , pour i n a fl a vori n g

co mposed o f t wo t able Spoon fuls of H a rtf ey s sauce the j uice o f the
-
’
,

lem on (the rin d o f whic h has been sliced in t o the gravy) a spoon ful ,

o f flour and a lit t le ketchup ; add at pleas ure t w o glas se s o f Madeira

, ,

o r one o f s herry o r port, a quarter o f an hour a fter the flavorin

g an d ,

s er v e .

B E E F HASH E D .

T ake the bon es of the joint to b e h ush ed al l , a nd b reak them sm

then ste w t h e m in a very lit t le w ater w ith a bunch o f s weet herbs , ,

an d a few onio n s ; r oll a lu mp o f b utter in flour bro wn it i n a stew ,

.

p a n , po ur t h e gra vy to i t and add the m eat to be hash e

,
d t w o s mal l
onions in thin slices a carrot a lso a nd a li t t le parsley shred fi nely
, ,

s te w gently until t h e m eat i s hot t hrough and serve , .

B E E F T O NG U E , TO C U RE .

T hro w a hand ful o f sal t over the ton gue seeing th at i t i s sp ri nk ,

led on bo t h sides and let it re mai n t o d rai n un t il t h e follo win g day

,

make a pickle o f a t able spoon ful o f co mm on sal t hal f t ha t qu an t i

-

t y o f sal t petre a n d the sa m e q u an ti t y o f coarse s u gar as o f sal t ;

,

rub this m i xture w ell into t h e tongue every day fo r a w eek i t w ill ,

then be fo un d n ecess ary to add another table spoo nful of salt ; i n -

four m ore days t h e t on gue w ill be cured su ffi cien t ly .

S om e persons do n o t rub the pickle in t o t h e t ong ue but let it ah ,

s orb i t m erely turning i t daily

,
this method”
w ill be found t o oc cupy
a m on t h or fi ve w eeks before it is cured When the t ongue i s t o be .

dried adi x a paper to i t w ith a da t e ; s m oke o ver a w ood fi re four

,

days unless w r apped in paper and then as m any w eeks w ill be re

, ,
s

q uired .

TO D R E SS BE E F T O N G U E S .

First boil the ton gue tender take fi ve ho urs al ways d res s “
-
i t w ill
the m a s they com e o u t o f t h e pickle unless t hey have been very long ,

t h ere then they m ay be soaked three o r four hours in cold w ater

,
or

i f t hey have bee n s moked and h ung l ong they s h ould b e so fte ned b y
, ,

l yi ng in water fi ve o n ei x hours ; they should be bro ught t o a b oi l

66 H OW TO e con ,

g entl y and th e n si
,
mm er u ntil tender ; w hen they have b een o n t h e
fi re a bout t w o hours and t h e scu m re moved as it rises thro w in a
, ,

bunch o f s weet herbs o f a t olerable size t o i mprove the flavor o f the ,

tongue .

TO S T E W A T O NG UE .

Cut aw ay the root o f the to n gue but leave the fa t underneath , ,

and sal t for seve n days as i n receipt to cure bee f tongue Put it i h
,
.
~

t o a s a ucepan an d boil gently until ten der w hen i t w ill easily peel ;
, ,

a fter peeling p ut it into a ste w pan and cover it w ith rich gravy i h
, , ,

to w hich u t a spo on ful of m us hroo m ketchup one o f soy and hal f , ,

a s p o on fn o f cayenne pepper
‘

S te w i n t h e gravy morels t ru ffles .

, ,

a n d m us hroom s and serve w i t h the m i n the gravy

, .

B U BBLE A ND SQUE AK .

S prinkle so m e slices col d b oiled bee f w ith pepper fry the m

'

of ,

w i t h a bit o f bu t ter t o a light bro w n ; boil a cabbage squeeze i t ,

quite dry and ch O p i t s mall then take the bee f out o f t h e fryingpan
, ,

and lay the cabb a ge in it sprinkling a little sal t and pepper over i t
,

kee p t h e pan m oving over t h e fi re fo r a few m inutes ; lay the cabbage

‘

in the m iddle o f the dish and t h e bee f around it ,

B E E F SA U SAGE S .

T three pounds o f b ee f very lean put o n e pound and a hal f of

o , ,

s uet and chop very fi nely

, sea s on w i th sage in po w der allspice pep , ,

per and sal t have skins thoroughly cleaned and force the meat i h
,

to the m .

B E E F BROT H .

T
ake a leg o f bee f w ash i t clean crack the bone in t wo o r three
, ,

par ts put i t in t o a pot w ith a gallon o f w ater and ski m i t w ell then
, ,

put t w o or three blades o f m ace i nt o a bundle o f parsley and a crust ,

o f bread and let i t boil till the bee f is quite t ender toast som e
,

bread cut it in t o dice put the m into a tureen lay i n the m eat and
, , , ,

pour the soup over i t .

M ARROW BO NE S .

T hey m u t be saw n in to co n venient sizes ; cover the e nds w ith a

s

l ittle dou g h m ade o f flour and w ater and tie them in a floured
.
,

cloth ; boil the m an hour and a hal f and serve o n a n apkin w ith dry ,

to as t .

T RIP E .

T ke t w o pounds o f fresh tripe cleaned a nd dressed by the t ripe

a ,

d resse r cut a w ay the coars es t fa t and boil i t for t w enty m inutes t o

, ,
 AND n ow T O C AR V E . 67

hal f an hour in equal parts o f m ilk an d W ater B oil i n the sa m e

,
.

w ater which boils t h e tripe four large onions the onions sh ould be
put o n t h e fi re at least hal f an hour be fore the t ripe is put in t h e
,

s te w pan and then m ade into a rich onion sauce w hich serve w ith the
, ,

tri e
T
.

ripe is also cleaned dried cut into piec es and frie d in butter an d
, , ,

served w i t h m elted bu t t er .

A nother m e t h od o f dres sing tripes is by cutting i t into slices three

eggs a re beaten u p w ith m inced parsley s w eet herbs onions chopped , , ,

exceedingly fi n e and m ushro o ms T h e tripe is dipped into this mix

,
.

ture and fried in boiling l ard

,
.

T ripe m ay al s o be cut into C O l l O pS covered w i th a m ixture o f

.
,

arsley onions and m ushroo m s m inced exceedingly fi n e an d fried in

p , , , ,

c la rified o r fre s h butter

'

S erve m ushroo m sauce w ith it

. .

T ripe can be be ste w ed i n gravy in w hich pu t parsley o n ions and , , ,

mushroo ms or i n lieu o f t h e latter m ushroo m k etchup

,
T hicken t h e , .

g ravy w i t h fl our and butter When the tripe is tender it w ill

. be ,

done A le m on may be sent t o table w ith it

. .

P OT T E D BE E F .

To a poun d o f c omm on salt put a quarter o f an ounce o f s al t ,

petre , and t w o ounces o f coarse su gar R ub t hree ounces o f lean .

,

bee f w ith this and let it rem ain in t h e brine fi fty hours D rain and
, .

dry it pep per it w el l w ith black pepper and put i t into a pan cu t
, ,
-

hal f a pound o f bu tter in slices and lay round i t lay a paste crust ,

over it and bake i t very slo wly four hours and a hal f Let i t get
, .

cold , and t hen cut o ff t h e m eat being care ful t o separate t h e str i ngy ,

pieces fro m it pound it i n a m ortar w orking up w ith it four ounces ,

o f fresh butte r and so m e o f the gravy fro m the m eat w hen baked
, ,

s easoned w i t h ground allspice a l i t t le m ace and pepper When the , , .

m eat has been co m bined w ith t h e butter and g ravy until i t is ,

w or k ed in t o an even paste put it into jars and cover i t w ith clari fied
, ,

bu tter .

I f it is purposed to keep it long cover it w ith bladder skin T he , .

bee f m ay be pot ted w ithout in the fi rs t instance being salted b ut i f ,

i t is done i t should have sal t w orked u p w i t h it and be soon ea t e n

, ,

a fter potting S o m e persons m a k e their po t ted bee f o f m eat that has

.

been previou sly cooked but the above w ill be found to be the bes t
,

r eceip t .

C OW HE E L .

H a v i ng
thoroughly w ashed scalded an d cleaned cut the m
b een
'

, , ,

into pieces about t w o inches long and o n e w ide ; dip the m i n to yolk ,

o f egg cover the m w i t h fi n e brea d cru m bs m ixed w i t h par sley min ced ,
, ,

c ayenne pe per an d salt fry the m in boiling butter

p , .
68 n ew s o c o ns ,

BE E F HA M S .

P repa re tri m , , an d
sh ape a leg o f b ee f lik e a h a m then put an a ,

dish and baste w ith the follo win g pick le m orni n g an d evening fo r
,

a m onth then re m o ve f o m the pickle drain roll i n bran and s m oke

, r , , ,

it C over w i t h a piece o f canvas give it a coat o f li m e w ash and

.
,
-

han g in a dry p la ce un t il wanted F or a piece o f m eat weighing .

four t een pounds m i x a pound o f salt t h e sa m e o f coarse bro w n sugar

, , ,

a n ounce o f sal tpetre t h e sa me o f bay sal t hal f an ounce o f coarse

, ,

black pepper and three ounces o f treacle adding s ufli c ien t beer t o
, ,

form into a th i ck pickle .

V E A L .

T i m failing of this m eat is its tendency t o t urn ; shoul d i t show

a n y sy m pto ms o f doi ng thi s put it into scaldin g w ater , and l et it b oil
,

fo r seven or eight m inutes w ith so m e pieces o f charcoal affi xed ,

‘

p l unge it into cold w a t er i m mediately a fter taking i t o u t o f the p o t ,

a n d put into the cold est p l ace you have at co mm and ; the skirt fro m
the breast and the pipe fro m the loin , should al ways be re mov ed i n
,

hot wea ther .

H OW TO C H OOS E VE AL .

W hen o b ser v e the kidney W ell surrounde d w i th fa t you m ay

you ,

be sure the meat is o f a good q uali ty T h e w hi test is not the best .

Veal ; b ut the fles h o f t he b ull cal f i s of a brighter color than tha t -

of the c o w c al f T h e fillet o f the lat ter i s generally p re fer red o n a c~

-
.
,

c ount o f the u d der T he re is a V ein in the s h oulder very percep t ible

.

an d i ts color i ndicate s the fre shness o f the m eat i f a bri gh t re d or

b lue i t i s recen tly killed ; i f a n y green or yello w spots are v is i ble i t
, ,

i s sta le T h e suet w i ll be fl ab by an d the ki d ney w i ll s mell

.
, .

VE AL , was r mm r .

T h e fillet deri v es m uch o f its pl easan t flavor fro m bei ng stu ffed .

V eal , i n itsel f, bein g nearly tas teless , t h e s t u fli n g should be p laced i n

t h e hollo w place fro m w hence t h e bo n e is ex t racted , and t h e j o int
should be roasted a beauti ful bro w n it should be cooked gradually ,
as the meat bein g solid w ill require to be t horo u ghly done through
,

without burning t h e outs ide ; like pork , i t is su ffi ciently indiges t ible ,

w ithout bein g sent t o table and ea t en hal f coo k ed a dish o f boile d
ca c o n or h am shoul d ac co mpa ny it t o table , w ith t h e addit i on of a
1

{ mon
e .

I n roast i ng veal , ca re must b e tak en that it i s not at first pl aced

 A ND H O W TO C AR VE .
69

t oo ear the fi re ; the fa t o f a loin on e of the m ost del i cate joints o f

‘

n ,

veal should be covered w ith greased paper a fi llet also should have
, ,

o n the caul u ntil nea rly done enoug h T h e shou lder should be t h e .

l ough l y boile d w hen nearly do ne dredge w it h fl our and produce a

iin e fr oth
, ,

E OF VE AL BOIL E D
FILL T .

B in d it round w ith tape put i t i n a fl oured cloth i n col d

, , an d
w ater boil very gently t w o hours and a hal f or i f sim mered w h i ch , , ,

i s perhaps the be t te r w ay four hours w ill b e necessary I t m ay b e

,
.

s ent to table in b ech emel or w ith oys ter sauce ,

.

C ar e s houl d b e taken t o kee p it as w hi t e as po ssible .

KN U KL C E OF VE AL BOIL E D .

Put su ffi cient w ate r over it t o cover i t let it boil gently and when , ,

i t rea ch es a boil as m uch salt as w ould fi l l a d essert spoon m ay be

,
-

thro wn in ; keep it w ell ski mm ed and boil u ntil tender then serve , ,

w ith parsl ey and butter and a sal t ed cheek A llo w t w enty m inutes
,
.

t o each pou n d T hree quar t ers o f a poun d o f rice m ay be boiled

.

w ith i t or green peas or cucu m bers ; tur n ip and s m all spring onions
, ,

may be put in allo w ing the m so m uch ti m e from the cooking o f t h e

,

v ea l as they m ay require .

K NU KL C E OF VE AL S T E W E D .

Place y our k nuckle o f veal in a ste wpan i f the k nuck le is a very :

,

large o n e i t may be d ivided into t w o or t hree pieces for the sak e o f

,

conve nience put in the pan w ith it a fe w blades o f m ace a little , ,

thy m e an onion so me w hole pepper a b urnt c rust o f bread and c c

, , , ,

ver w i t h three t o four pin t s o f w ater cover do w n close a n d boil ; , ,

w hen it h as b oiled place it by the side o f the fi re and let it si mm er

, ,

for at least t w o hours ; k eep i t hot w hile y ou strain i ts liquor the n ,

p o u r t h e gravy over i t and s end i t to table w ith a le m on garnish

,
.

A N OT H E R W AY .

Let the knuckle boil slo w ly i n su ffi cient till i t i s tender ; w at er

m ak e a sa uce o f butter and flou r w ith parsley in it chopped fi ne , ,

t hen slice a le mon and garnish the dish w ith i t

, .

E C K OF VE AL N .

May be boiled or roas t ed— the lat t er only it be the best end ,
, if ,

a n d sent to table garnished n icely w i t h vegetables ; it m ay also

be broiled in chops but it is best i n a pie ; i t is so meti mes larded

,

and ste wed as follo w s

N ECK or VE AL sr s w s n .

Lard it w i th square pieces of h am or bacon , w hich hav e b een pre

70 HOW TO C OOK .

b ed in a preparation o f shalots , spices , pepp er , an d sal t

v i o u sl y r u b
place it i n t h e ste w pan w ith abou t t hree pint s o f w hi t e stock , adding
a bay o r laure l lea f, and a couple o f onions also add a dessert spoon -

ful o f brandy o r w h iskey , and ste w till tender , the n dish the m ea t ,
strain the gravy , pour i t over the joint , and serve .

mac k or VE AL BRAIS E D .

T his i s done much in the sa me m anner as t h e neck o f veal s t ew e d

it i s larded w ith bacon , rolled i n chopped parsley pe pper sal t and , , ,

n ut meg , placed w ith the scrag in a tosser, i n w hich place lea n bacon ,

ce lery carrots one onion a glass of sherry or Maderia w i t h s uffic i

, , , , ,

en t w ater t o cover it all ; ste w over a quick fi re until it i s su ffi cien t ly

t ender re m ove the veal
, and strain the gravy place the veal in a
, ,

s te w pan in w hich so m e butter and flo ur has been bro w ned letting

, ,

t h e bones be u pper m ost w hen the veal is nicely colored i t is en o u gh ;

boil as m uch o f t h e liquor as m ay be required ski m i t clean squeeze , ,

a le m on into it pour it over the meat an d serve

, ,

VE AL O UT L E T S .

T he should be cut as handsomely as possible an d about

out let ,

three quarters o f an inch in thickness ; be fore cooking they should ,

be w ell beaten w ith the blade o f a chopper i f a pre per beater be ,

not at hand ; then fry the m a light bro w n and sen d t he m u p to ta ,

ble garnished w ith parsley and rolls o f thin sli ced n icely fried b a
,
-

con they are w ith advan t age coated previous t o cooking w ith the , ,

yolk of an egg and dredged w ith bread cru mbs

, .

AN O T HE R W AY .

P rocure your cutlets cut as i n l as t rece i pt coat t h em w ith the yolk ,

o f eggs w ell beaten po w dered bread cru mbs s weet herbs

, grated , ,

lem on peel and nut meg put so me fresh butte r in the pan and w hen
, ,

boiling put in your cutlets n ow m ake som e goo d gravy ; w hen t h e

,

ou t l ets are cooked t ake the m ou t an d keep the m be fore the fi re t o

, ,

keep hot dredge into the p an a l ittle flour put i n a piece o f butter
, , ,

a li t tle w hite s t ock juice o f le m on t o taste season w ith pepper and

, ,

salt adding m ushroom ke tchup boil quickly until a light b r o wn t h en

, , ,

pour it over the out lets and serve the ou t let s being laid in a circle
, ,

round the dish an d t h e gravy in the cen t re

, .
“

VE AL E
O UT L T S C U R R I E l) .

T hecutlets m ay be prepared as for collops by cutting th em i nto ,

shape dipping the m into the yolk o f eggs and seasoning the m w ith
, ,

about four table spoon fuls o f fi n e bread cru mbs t w o spoon fuls o f cur
-
,

ry po w der and one o f sal t ; fry them in fres h butter ; serve w i t h o u r

,

r sauce w hich m be m ade w i t h e ual parts o f curry po w der flour

y a y
, q , ,
 VE 71
'

AN D H O W TO C AR .

an d butter w orke d w ell t ogether into a paste ; put it i nto th e pan

,

fro m w hich the cutlets have been re m ove d m ois t en w ith a c u p ful o f ,

w ater in w hich cayenne and salt h ave been s t irred ; let i t thicken
, ,

and serve very hot .

VE AL O UT L E T S , C R UMBED OR P L AI N .

I f you have n o t got the leg the cutlet piece I b e fore of veal or -

n a med , get a thick slice o f veal ,

and c u t fourteen good siz ed cutlets ,

but n ot t oo thin flatten each and tri m them a good shape w et you r , ,

beater i n cold w ater to keep the veal fro m stickin g ) i f for plain cut
lets flour the m a nd dry the m) then again have ready your saucepan
, , ,

o r fryingpan quite hot w ith a good bit o f lard o r butter : in this put
, ,

your cu t lets and fry a nice ligh t bro w n ; pepper and salt them ; i f t o
,

be bread cru mbed tri m the m as before have ready a little clari fied
-

but t er so me c hopped parsley and shalot pepper and salt all m ixed
, , ,

together w ith the yolk o f t w o eggs w ell beaten ; have ready so m e

bread cru mbs and a m on gst the m a spoon ful o f w ell m ix ed flour dip
,
-

each cutlet into this o melet and thin bread cru m b the m patting ,
-

them w i t h your kni fe t o keep each the proper shape m aking the ,

bread cru m bs stick to the cutlet melt so m e lard in your saucepan

and place yo ur outlets in i t ready t o fry a ni ce bro wn
‘

C OLLOP S OF VE AL .

I f you have it a leg o f veal i f n ot get a c utlet and cut it into

, , ,

thin piec es and beat very thin saute the m o ff and w hen all done
‘

, , , ,

tri m t he m round the size of a cro w n piece pepper and salt the m , , ,

place t h em in a ste w pan w ith so m e cool sauce i f fo r bro wn and i f ,

fo r w hite b ech emel sauce

, a d d som e force meat balls som e ste w ed ,

m ushroo m s and so m e w hole dressed tru ffles seas on w ith pepper salt
,
-

, , ,

su gar and le mon dish the collops ro u nd as you w oul d cu t lets p ut

, ,

ting the mushroo ms balls a nd tru ffl es in the m i d dle , , .

VE AL C H O P S L AR D E D o

Take fro m the best end o f the neck o f veal three thick ch ops w ith ,

a bone t o each tri mmed n eatly either larded o r n o t ; but you w ill
, ,

braise as the form er and glaze the m , .

TEN D O NS OF VE AL .

T his is fro m a breast o f veal T urn u p t h e breast and w ith a .

,

sharp kni fe cu t off the chine bo ne all along taking care you d o n o t ,

t ake a n y o f t h e gristle w i t h the bone ; w hen you have cu t o ff this

bone place your kni fe under the gristl e and follo w it all a l on g un t il
, ,

you have raised i t up then cut off the tendons by keeping close to
“

t he rib b ones ; w hen you have got it out t w elve o r fourteen tendons
end w ays keeping your kni fe slanting that each may be the size of a
, ,
 72 HOW TO c o ox

sm a l l pattie round but n ot t oo thi n ; then put the m o n in c ol d w ater

,

to scald and then put the m in cold again prepare a ste w pan lined
, ,

w ith fa t bacon o r h a m tri m each t endon round thro w t h e t u rnip i n

, ,

your braise cover the m w ith second stock and so m e o f th e ski mm ing
, ,

and let the m stew gently fo r six o r seven hours be care ful in taki n g
t h e m u p and place the m separately upon a drying selve glaze the m
,

t w o or t hree ti mes and dish t he m o n border

, T hey should be so ten .

der that you might su ck them through a quill .

GAL ANT I NE VE AL .

T ake a l arge breast o f veal take off the ch ine b on e t h en take out ,

the gr ist le called tendons and all the rib bones flatten i t well h a ve
, , _

r eady so me g ood force meat o r saus a ge m eat and spread i t all over ,

w i t h your force m eat then m ake a line o f g reen gherkins a line o f ,

red capsicu ms a line o f fa t h a m or bacon so m e hard boiled yolks o f

‘

s -
, ,

eggs an d a line o f tru ffles ; i f you have any boile d calves feet le ft
,
’

fro m jelly stock sprinkle it in wi t h pieces o f breast o f fo w l sprinkle

,

pepper and salt all over i t then roll it up tightly and like w ise do s o
, ,

i n a cloth ; tie it up tigh t ste w it fo r t w o hours o r m ore take it

u
p,
press i t flat and l et it
,
lie u ntil quite col d : then take o ff the cloth .

I t w ill m ake an excellent col d dish .

P O T T E D VE AL .

T his m ay be potted as bee f or thus z—Poun d cold veal i n a m or ,

tar and w ork up w i t h i t in po w der m ace and salt the leanest part
, , , ,

o f tongue o r h a m and s h red very fi nely

, place in a jar or pot a l ayer
o f the pounded veal and upon t h at a layer o f the tongue and con t in
, ,

ue alternately until t h e pot is full seeing that every lay er is w ell pres ,

s ed do w n pour over the top m elted clari fied butter I f it is desired .

,

a n d w hich is frequently done to m arble the veal cu t the tongue or , ,

h a m i n s mall dice instead o f shreddin g i t ; care must be taken that

they do n ot touch each other or the effect is destroyed ,
.

VE AL H AR I C O E D .

B one best end o f the p eck put it i n a ste w pan w it h three pints
th e ,

o f a rich bro w n gravy (let t here be enoug h to cover it) and s e w it ; ,

w hile this is proceeding ste w four g ood sized cucu m bers pa red and
,
-

sliced w ith a pint o f peas and a couple o f cabbage le t tuces cut i n

, ,
-

quarters in so me bro th ; w hen su ffi cien t ly s t e w ed and t h e veal i s

, ,

n early done add the m to i t ; s i mmer ten m inutes and serve w ith
‘

, ,

force m eat balls .

D VE AL
MI N C E .

C ut t h e m eat intended t o be m inced (which , be o f any col d m ay

j oint o f veal ) , into very s mall pieces shred le mon peel very fine gra
,
-

,
 Q

AND H O W TO C AR VE . 73

ted nut meg add salt and hal f a dozen table spoon fuls of wh ite stock
,
-

o r i f considered pre ferable m ilk : let these si mm er slo w ly w it hout

, , ,

boiling w hen nearly done add bu t t er rubbed in flour and w hen it i s ,

dressed round the dish lay dia monds o f toasted bread ea ch bearing a
, , ,

thin hal f slice o f le m on ; stre w fried bread cru mbs lightly over t h e
veal garnish w ith thin slices o f boiled baco n in rolls
, .

T
G R E NA J I N S O F VE AL .

Is the last p iece le ft w ith the veins ; a fter cutting the frican ou t
deau the collop w hich you w ill see i s round and the cutlet piece
, ,
-
,

then this solid round piece w hich you w ill c u t i n hal f and t ri m i t a s
, ,
0
you did the for mer keeping the m either round o r oval ; lard the m
,

and b raise tha m the sa me as a fricandeau only less t ime , .

GRE NADI N S F RO M A NE C K OF VE AL .

A bout fi ve bones fro m the best end if the neck cut

( the fille t
ou t
close to the bones tri m it free fro m ski n and sine w s
, flatten it w ith
your beater and tri m it nicely
, .

E MI N C E E S .

A re made fro m dressed m eat cut into very s m all diceput fried or
toasted bread sippets round t h e dish a m ashed potatoe or rice r i m
i s the n eatest w ay for th is dish t o be sen t to table .

BRE AST OF VE AL ST E W E D .

Put it into the ste w pan w ith a l ittle w hite stock add a glass o f ,

sherry a fe w m ush roo m s w b u n ch o f s weet herbs three onions pep

, , , ,

per an d salt S te w till tender ; strain the gravy and send t o table
,
.
,

garnished w ith force meat balls .

BRE AST OF VE AL BOIL E D .

Put i tj n t o plenty o f col d w ater and let it com e t o a boil clearing , ,

the scu m as o ften as i t rises w hen it boils add a bunch o f parsley , ,

a few blades of m ace a small bunch o f s w eet herbs t wenty o r thir

, .

t y w hite peppers and let it ste w an hour and a quarter then send t o
, ,

table w ith a nice piece o f bacon and parsley and b utter , .

BRE AS T OF VE AL RAG O UT -
.

D ivide the b reast length w ays in t w o , c utting each piece i nto por
tions o f a reasonable size ; then put the m i nto a pan w ith boiling
b utter, and fry a clear bro w n lay the piece s in a s t e w pan w ith s uffi ;
cient veal broth t o cover the m, thro w in a sm all faggot o f s w ee t
herbs and parsley , t w o onions, o n e large blade o f m ace, hal f a d esert
spoon ful o f allspice , and the peel o f a le mon ; season w ith peppe r
an d salt, cov er clos e, an d ste w an hou r an d a hal f, or l o nger i f t he
74 H OW TO c oox,

meat requires it ; th en tak e it o ff and strai n the gravy from the fa t

keeping t h e veal closely covered in a s m all ste w pan put a little but
ter and flour pour i n the strained gravy grad u ally let it co me t o a
, ,

boil re move any scu m that m ay rise pour in a glass o f sherry o r

, ,

Madeira t w o t able spoon fuls o f H arvey s Sauce o r mushroom ketc h u p

,
-
’

and sq ueeze in the j uice o f hal f a le mon ; boil it up place the veal ,

in a deep hot dish pour the gravy over it an d serve

, , .

BR E AST OF VE AL—FO R C E D .

A fter the tendons and all the rib bones flatten and tri m
ta king o u t ,

the veal ; spread i t all over w ith forcem eat and sprinkle over i t i f , ,

you have got it a little chopped tra ffi c o r mushroo ms and a l itt le

, ,

pepper and salt then roll it tightly up and t ie i t aft er w hic h put it
into a cloth and ste w it for several hours t hen take it up and take , ,

o ff the cloth and strings dry it an d glaz e it and put so m e good , ,

sauce .

SHOU LD E R OF VE AL .

Remove the knuck le , an d roast remains a s the fi llet ; it may w hat ,

o r may not be stu ffed i f not s t u ffed serve w ith oyster or m ushroo m ,

sau ce i f stuffed w ith m elte d bu t ter

, .

SHO ULD E R O F VE AL BONE D A ND ST E W E D .

B one the shoulder and lay in the ori fice a veal forcemeat ; roll a n d
,

bind the shoulder ; roast it an hour then pu t it i nto a ste w pan w i t h ,

good w hite or brow n g ravy and stew four or fi ve hours regulati n g , ,

t h e ti me to the size o f t h e joint w hen i t is done strai n the gravy t o ,

c lear it o f fa t and serve w ith force meat b alls

,
.

LOI N OF V E AL .

D ivide the lion roast the kidney and place u n der the fa t a toast
, , ,

and serv e s w i mming in m elted but t er T h e chu mp end m ust be s t u fi .

ed w ith the sa m e stu ffi ng as the fi llet and served w ith the sa m e sau ce ,

those w h o object to putting the stu ffi ng i n the join t m ay send it t o ,

table w it h b alls of stu ffi ng in the dish .

LOI N OF VE AL BOILE D .

T ake a l oin about eight pounds ske w er do w n the flap w ithout ,

d isturbing the kidney put the loin into a kettle w ith enough cold
,

w ater t o cover it l et i t co me gradual ly to a boil (it cannot boil too

,

sl o w ly ) continue for t w o h ours and a quarter b u t i t m ust boi l r e

, ,

m ove t h e scu m as i t rises send i t to table i n b ec h em el or w ith pars

, ,

ley and mel ted butter .

K NU KL C E or VE AL .

G et a k n uckle of a leg of veal , saw it in three parts , b ut n ot to

 AND H O W TO C AR VE . 75
separate it s cal d it an d put it for a few m inutes i n col d w ater then
, , ,

place i t in a stew pa n w it h so me good season ed stock an on ion or t wo , ,

a faggot o f herbs a few sprigs of parsley a carrot a turnip an d a

'

, , , ,

head o f celery a blade o f m ace a slice o f ra w h am fa t and lean ;

, ,
'
,

stew it for several hours unti l the gristle i s so ft then take o ut the , ,

veal a n d cover it over t o keep it w hite ; strai n the liquor w ash a

, ,

pound o f rice an d boil it in this liquor add hal f a pint o f cream or ,

m ilk w hen the rice is done pu t the veal again into it to make h ot ,

d ish t h e veal care full y and season the rice w i t h pepper and sal t and
, ,

pour over the veal ; i f w ith parsley and butter ins t ead o f w ater use ,

t h e stock fro m it an d ch O p fi n e so m e boiled parsley an d mi x into it

,
.

C AL F S F E E T ’
.

T hey shoul d b e very cl ean bo il them three hours , , or u n til t hey are
tender then serve them w ith parsley and butter
,
.

C ALF S HE ART ’
.

S tuffe d an d roaste d precisely as bee f heart .

’
C ALE s KID NE Y .

May b e d resse d as mutton or beef k idney or mince it w i t h so me ,

o f th e fa t add cayenne w hite pepper , a n d sal t cover it w ith b read

, , ,

cru mbs and w ith yol k o f egg m ake it u p into balls an d fry i n boil ,
'
,

i ng fresh butter drain them upon a sieve a nd s erve them u pon frie d
L
‘

, ,

parsley .

H E AD eR rLL
’
c an r s FO R .

W hen the hea d is

the bones an d b oile d s ufii c i en t l y, d raw o ut al l ,

put it t o cool and then cut it (i f not required w hole ) into square
, ,

long pieces ; egg an d bread cru m b the m as you w ould cutlets only -

add so me choppe d s weet her b s a s w ell as parsley ; p ut i t in y our ,

oven t o bro w n .

C ALF S H E AD’ ‘

Let the head be thoroughly cleaned , the brain an d to n gu e be taken

ou t , and b oil it in a cloth to keep i t w hite (it i s as w ell t o soak the
head for t w o or three hours previously to boiling helps t o i mprove ,

the color) ; w ash soak and blanch the brains then boi l the m scal d
, , , ,

so me sage chop it fine ad d pepper and salt and a little m ilk m i x it

, , , ,

w ith t h e brains ; t h e tongue w li i ch sh oul d be soaked i n salt an d

'

w a t er fo r t w enty fo ur ho urs should b e boiled peeled and served o n

-

, , ,

a separate dish T h e head should boil unti l tender an d i f intended

.
,

t o be se nt plainly to table should b e served as taken up w ith m el t e d

'

, ,

b ut te r and parsley i f otherw ise w hen the head i s b oiled su fficiently

'

t ender take it up spread over a coat o f the yol k o f egg w ell beaten
, ,

u
p po w der w ith b rea d cru mbs an d bro wn be fore the fi re i n a D utc h
, ,

o r A merican oven .
76 H ow TO C OOK ,

C ALE s
’
H E AD BAK E D ,
.

B utter the h ead and po wd er it , a seasoning co mpose d of very w ith

fi n e bread cru m bs a fe w s wee t herbs and sage chopped very fi n e
, , ,

cayenne w hite pep per and salt D ivide the brains into several
, , .

pieces n ot t oo small sprinkle the m w ith bread cru mbs and l ay them
, , ,

i n the dish w i t h the head S tick a quantity o f s m al l pieces o f but

.

ter over the head and i n the eyes thro w cru mbs over all pour i n , ,

t h re e pa rts o f the dish full o f Wate r and bake in a fast oven t w o ,

hours .

’
To HASH C ALE S H E AD .

If this d ish i s t o b e m ade o f the rem ains o f a h ead already coo ked ,

there is n o neces sity to reboil it before it is pl aced i n the ste wpa n

w ith the other ingredients ; i f it is m ade w ith o n e as yet u ncooked ,

Soak i t thoroug hly fo r t wo hours parboil it cut t h e meat in slices , ,

about on e inch thic k and three inches l ong or s m aller i f pre ferr ed , ,

bro w n an onio n sliced i n flour and but ter i n a ste w or sa u t epan add ,

t o the meat as m uch rich gravy a s the quantity o f meat w ill permit ,

s eas on w ith pepper salt and cayenne ; let i t boil the n ski m clean
, , , ,

and si mmer u n t il the meat i s quite tender a few m inutes be fore you
serve thro w in parsley in fi ne shreds an d so m e fi nely chopped s w eet -

h erbs squeeze a little lemon in and garnish w ith force m eat balls or , ,

t hin slices o f broiled h a m rolled I f expense i s not an object y o u .

m ay add m oreals an d tru ffles in the bro w ning

'
C ALF S E AR S .

S cald the hair fro m the ears and clean the m thoroughly boil , ;
the m until they are te nder i n veal gravy and then blan ch the m i n ,

cold spring w ate r S erve them i n chervil sauce or i n the gravy

.
, ,

thickened and seasoned in w hi ch t h ey w ere cooked A sauce m a

‘

, .

be m ade o f m elted butter and mashed che rvil then strained throng ,

a sei ve and w hite sauce ad ded White sauce i s so m eti mes sent up
,
.

alone w ith the ears i n that case it should b e flavored w ith m ush ’

roo m po wd er .

C ALE s E
’
A R S S T UFFE D, .

Prepare as above an d m ake a stuffi ng o f calves liver h am grated

’

, , ,

fat bacon bread s teeped in cream s w ee t herbs a little m ace a little

, , , ,

sa lt and bin d it w ith an egg u nbeate n

'

, S tufl the ears w ith it T h e . .

ears should be out very close t o t h e head and the gristly part s u f ,
-r

fi c i en t ly s m ooth t o enab le the ears to stand u pright w hen served .

R ub the ears over w ith egg a n d fry them a d elicate b ro w n S erve

”

, .

w ith bro w n gravy .

C AL
’
F S BR AI NS I
.

Wash th em, remove th e sk in and scal d them . Dry th em well , fry

 AN D H o w T o C AR V E 77
‘

the m i n butter an d serv e w i th mushroo m sau ce O r whe n clean ed

, .
,

and scalded c h O p them finely si mmer the m w ith mushroo ms o n i ons

, , ,

parsley sa e and w hite sauce S ea son highly an d serve w ith fri ed

g
, .
,

parsley and fried sip pets .

CA E s D ’
LIVE R .

Lay the liver in vinegar for t w elve hours , it w il l render it fi rm ;

then dip it in cold spring w ater and w ipe it dry cut it in even slices , ,

sprinkle S w eet herbs cru m bled fi nely over it and add pepper and salt
, , , ,

d redge w ith flour and fry i n boiling lard o r b utter the last i s pre fer
, ,

a ble rem ove the liver w hen fried a nice bro wn pour a way a portio n ,

o f the fa t and pour in a cup ful o f w ater w ith a lu mp o f b u tter w el l

,

rolled in fl our i n w hich a sp oon ful of vinegar an d cayenne or lemon

, “

juice h as been s tirred boil it up keeping it stirred al l th e w hil e and

, ,
r
,

serve the liver u p in it ; thin slices of h ot fried b ac o n shoul d b e sen t

t o t able w ith it .

FRI C A ND E A U OF VE AL .

C ut this fro m a large leg of veal ; placing t he b on e fro m you you ,

bring the meat in fron t o f you and you w ill see smal l veins r unni ng
i n di fferent d irections put your kni fe i n the on e w hich i s largest ,
follo w ing it all roun d then take that piece ofl lay it upo n your d res
, ,
‘

s er clean o fi the skin kee ping the m eat rather high i n the m iddle
, ,

Shav e it very s m ooth lay t h e end o f your r ubber upon it a n d w ith

, ,

your beater beat it w ell take off your cloth and turn it again keep .

ing it t he shape o f the veal bone turn it over flat o n a plate cut o ff , ,

any skin or pipe then lard i t w ith fa t baco n i f for a J e w s fa mily

, ,

lard it w ith s moked bee f fa t to be h ad fro m their o wn b u tcher s o r ,

’
,

truffl es w hen i t i s larde d put o n a stewpan o f cold w ater place your ,

veal in it keeping the b acon d o w n w ards o r other w i se the s cu m w il f

, ,

settle on the t op : ski m it and w hen it si mmers put your ste w pan n u
, ,
~

der the t ep an d let i t dribble gently u po n it for five m inutes then

, ,

turn it over and take it up the n line a ste wpan w ith fa t ba con or
h am cut i n slices a c arrot turnip and onions a celery a faggo t o f
, , , , ,

s w eet herb s p ut your fricandeau o n a drai ner in your ste w pan cover
, ,

the top w ith thi n sli ces o f ba co n hal f cover it w ith so me secon d ,

s toc k place it o n a sl o w fi re t o ste w gently keeping a little all t h e

'

, ‘ ,

ti m e o n t h e top it w ill ta ke about three hours for it should be a s ,

tender a s t o be helped w ith a spoon ; whe n done glaz e it several ,

ti mes .

VE A L C U RRIE D , .

C ut t h eveal t o b e c urried i n s mall pieces —a n y par t of veal , c ooked

o r u ncooke
d that i s palat
, a bl e w ill se rve P u t i n a stewp a n s i x oun , .

ces of fresh b u tte r , a dd t o i t h al f a pi n t o f good wh i te s t ock an d one

'
78 H ow To c o ox ,

ta bl e Spoon ful o f curry pow der pu t t o t his the veal t o b e c urried

-
, ,

c over do w n close si mmer fo r t w o hours squ eeze a qua rter o f a l emo n

, ,

i nto it an d serve wi th a dish o f boiled rice

, . .

M U T T O N .

T his is a delicate a n d favorite m eat ; it is su sceptible o f m an y

m odes o f cooking and should al w ays b e s erved very hot and w i t h
, ,

very hot plates except o f course i n cases w here it m ay be sent t o

,

table as a cold dish I t is a meat w hich requires care i n the cooking

.
,

w hich it w ill a m ply repay T h e roasti ng parts are the better fo r

.

hanging so me ti me especially the haunch or sad dle b ut not for boil

, ,

ing as the color is apt to be inj ured

, .

H ow T o C HOOS E MUT T ON .

T he b est is
a fi n e grain a bri ght color the fat fi rm an d white
of , , .

I t is bett er for being full gro w n T h e meat o f the ew e is n o t s o

.

bright w hile the grain is closer T h e ra m m ut t on m ay be k no w n b y

, .

the redness of t h e flesh and the sponginess o f the fa t

, .

HA UN C H OF MU T T ON .

T he haunch should be hung as long a s poss i b le w ithout being taint

ed ; it Should be w ashed w ith vinegar every day w hile hanging an d ,

dried thoroughly a ft er each w ashing i f the w eather be m uggy rub ,

bing w ith sugar w ill prevent its turning sour i f w ar m w e at her pep ,

e r and ground gi nger rubbed over i t w ill keep o ff the flies

p .

When ready for roasting paper the fa t and com mence so m e dis
, ,

tance from the fi re baste w i th m ilk and w ater fi rst and then w hen ,

t h e fat begins dripping change the dish and baste w ith its o w n dr i p
, ,

ping hal f an hour previous to i ts b eing d one re move the paper fro m ,

t h e fat place it closer t o the fi re bas t e w ell an d s erve w i t h currant

, , ,

jelly .

SADDLE or MUT T ON .

T his joint lik e the haunch gains m uch of i ts flavor fro m hanging
,

for some ti me ; the skin shoul d be taken off but ske wered on again ,

u ntil w ithin rather m ore than a qu arter o f an hour o f its being

done then let it be taken off dredge the sad d le w i t h flour and bas t e
, , ,

w ell T h e kidneys may be rem oved or remain at pleasure b u t t h e

.
,

fat w hich i s found w ithi n the sa dd le sho uld be ta ken a w ay previou s

t o cooking .
 A ND H O W TO C AR VE .

LE G OF MUT T ON ROAST E D .

Li k e the hau nch and saddle should be hung be fore cooki ng , slow
,

ly r oasted and serve d w ith onion sa uce or currant jelly .

AN OT HE R M E T HOD .

Put t h e leg i n to an iron saucepan w ith eno u gh cold w ater t o cover

'

it and let it co me t o a boil gen tly ; o r boil i t by Si mm ering only ;

,

have the spit o r jack ready and take it fro m the h o t w ater and put
,

i t to th e fi re instantly it w ill ta ke fro m an hour and a hal f i f a large

,

joint .

ROAST LE G OF MUT T ON BO NE D AND ST UFF E D .

T h e principal skill required in preparing this dish , i s the bo n ing

this m ust be done w ith a very Sha rp kni fe , co mm encing o n t h e u nder
side o f t h e joint , and passing the kni fe under t h e ski n u nti l exactly
over the bone , then cut do w n t o it and pass the kni fe round close t o ,

the bone righ t u p t o the socket , then rem ove the larg e bone o f the
t h ickest end o f the leg , see ing the m eat is clear o f the bone you ma y
then d ra w out the re m aining bones easily P u t i n the ori fice a high .

l y seasoned force m eat, fasten the knuckle end tightly over , replace
-

the bone at the base o f t h e join t , and s ew i t in roast it in a cradle

Spit o r o n a jack , i f the latter , let the knuckle end be do w n w ards , as
i t is l ess likely to su ffer t h e force meat t o dro p out I t m ust be w ell .

basted , a n d should be sent t o table w ith a good gravy .

LE G OF MUT T O N BOIL E D .

S hou l d be fi rs t
soaked fo r an h our and a hal f in salt and w at er ,

care being taken t hat t h e w ater be n ot too salt then w iped and boiled ,

in a floured cloth the ti m e necessary fo r boiling w ill depend u pon

the w eight t w o hours o r t w o hours and a hal f should be about t h e
ti me i t sh ould be served w i t h m ashed turnips potatoes greens and , ,

caper sauce or bro w n cucu mber o r oyster sauce

, , .

TO DRE SS MUT T O N HA M S
S oa k the h a m for fi ve
Six hours i n cold sprin g w ater unless it
or ,

h as only recen t ly been cured then o n e hour w ill su ffi ce put i t into

,

c old w ater boil gently

, it w ill be done in t w o hour s and a hal f I t .

is eaten cold .

MUT T O N KID NE YS BROILE D

”

S kin and split parting asunder ; ske w er them through

, w ithout
the outer edge and keep the m flat lay the opened sides fi rst to the
fi re w hich should be clear and brisk in four min u tes turn the m
, ,

s prinkle w ith salt and cayenne and w hen done w hich w i ll be i n thre e
, ,

min u tes aft er w ard s tak e th em from the fire, put a p iece of b utter i n
,
 80 H o w T o c oox ,

id e nem s queeze some l emon juice over them

g a nd r
s
o
, , se ve as h ot as
poss 1 le .

L A M B

H OW TO C HOO S E LAM B .

I n the fore quart er the vein in the neck being any other colour
-

t han blue betrays i t to be s t ale I n the hi n d quarter tr y t h e k idney .

~
,

w ith your nose the faintness of its s mell w ill p r ove i t to be s tale .

FORE Q U ART E R OF LA M B
-
.

his is the favourite and indeed the best joint D o not put i t t oo
T , .

near t h e fi re at fi rst and w he n it gets heated baste i t w ell the fi re

,

should be quick clear but not fi erce T h e usual w e ight o f a fore

, , .

quarter is be t w een nine and eleven pounds w hich w ill t ake t w o hours ,

cooking w hen i t is done separa te the shoulder fro m the ribs but , ,

be fore i t is qui te ta ken o ff lay under a large lu mp o f butter squeeze

, ,

a le mon and season w i t h pepper and salt let it re main long enou gh
,

to m elt the butter th en re m o ve the Shoulder and lay it o n ano t her

, ,

dish .

ST E AKS F RO M A LOI N OF MUT T O N

A re done in the sa m e only tri mm ing so me of t h e fa t

w a y, off, a n d
cut thick and ste w ,
instead o f frying them .

MUT T ON ST E AKS .

Th e steaks are cu t from the thick or fi llet end o f a leg . of mu tton ,

an d dressed as ru mp steaks
-
.

M UT T ON C HO P S BROIL E D .

C ut the m fro m the best end o f the loin tri m them nicely rem oving , ,

fa t o r Skin leaving only enou gh o f the form er to m ake the m palata

,

ble ; let the fi re be very clear be fore placing the c h O ps on the gridiron ,

turn the m frequently t aking care that the fork is n o t put into the l ea n
,

part o f the chop season the m w i th pepper and salt spread fresh b ut ,

te r over eac h c h O p w h en nearly done and send them to ta b le o n v ery ,

h ot plates .
 AND H O W TO C A R VE . 81

MUT T ON C HOP S FRIE D .

T h e fat i n,w hi ch
the chops are t o be fried should be b oilin g wh en
the chops are put into it T hey s hould be pared o f fat and w ell
.

tri mmed b efore cooking turned frequen t ly and w hen nicely bro w n ed
, ,

they w ill be done o f course i f t hey are very thick j ud gm ent m ust ,

be exercised res pecting the len g th o f ti m e they w ill occ upy in

cooking .

C HO P S AS B E E F ST E AKS .

O ut thick from a leg o f mutton and r u b ea ch stea k w i th a shalot

,

b roil over a quick fi re ; rub your d ish w ith a shalot ; w hen on t h e

d ish p epper and salt the m ; sen d them up qui t e h ot .

MUT T O N O U T LE T S .

Loin chops m a k e the best cutlets T ak e o ff the vertebrae or thi c k

.

est end o f each bone , and about an inc h o ff the top o f the bone pu t
the cho ps in t o a ste w pan in w hich has been previously melted a
li t tle bu t ter s easoned w i t h salt s te w to r a shor t t i me , but n o t until
they are bro w n , as that appearance is acco m plished in a nother m a n
n er. C hop so m e parsley very fi n e, add a little thy me , m i x it w it h
su ffi cient yolk o f egg t o coat the chops w hich w ill have been su ffered
,

to cool be fore this ad d ition t o t he m t hen po w der the m w ith bread

cru mbs over w hich a pinch o f cayenne pepper has been Sprinkled
,

broil t he m u pon a gridiron over a clear b u t n o t a brisk fi re, and w hen

they are bro w n dish the m le mon juice m a y be squeezed over the m ,
o r the d ish in w hich t hey are served m a y be garn ished w ith the th i n
‘

s lice s of lem on i n halves and quarters .

AN OT HE R W AY .

F ro m n ot a very fa t neck tak e o ff the scrag an d the breast b ones

, ,

l eaving t h e re main der the length you intend t h e cutlets then take ,

the chine bone clean off then the skin and so me of the fa t ; yo u
,

w ill n o w have the m ut t t o n free fro m bones t o cut your ou t let s an d ,

you w ill fi n d you can cut fourtee n good cutle t s fro m this tri mme d
n eck w ithout any hacking ; beat each cutlet w ith your beater tri m ,

the m neatly be sure to cut ou t the pack w ax and leave a l ittl e fa t t o

, ,

each cu t let I f for gratin o r bread cru m bed prepare so m e chopp ed

.
,

parsley and shalo t a n d bread cru m bs put so m e b utter t o m elt in a

, ,

ste w pan a lit tle o f the parsley and shalo t and s o me yolk o f egg m ix
, , ,

it w ell u p toge ther ; put your bread cru m bs o n a shee t o f p aper ,

a ddi n g to i t a li t t le sal t and pepper ; dip each cutle t into m el t ed

bu t ter put do w n the bread cru m bs wi t h your kni fe and lay th em o n
, ,

a but t ered s au t epan u n t i l w anted t o fry

'

oue s s a un a .

C ut your nec k of mu tton precis ely as fo r t he crum eb d cutlets have

,
82 H OW TO c oon .

then read y a piece o f butter m elted in your sau tepan an d d ip each ,

cu t let both sides in the butter ; w hen required fry the m a very light ,

color and pepper and sal t t hem w hen d one take the m up to drai n
,

fro m t h e fa t h ave so m e good glaze m elted and glaze each cutlet

, ,

bo t h sides ; dish the m r o u nd w ith or w i t h out a ri m o f mashed

potato .

O U T LE T S IN B UT T E R .

ri m the m as for for mer cutlets very neatly ; d ip each outle t i n

T
b utte r and fry them dish the m upo n a n apkin w ith frie d parsley
this yo u may do w ith a previously dresse d nec k of mu tton -
.

M UT T O N O UT L E T S , M AI NT E N ON .

T ri m the ou tlet s as i n the preceed ing , hal f fry the m, then c over
the m w ith fi ne herbs and bread cru mbs , and season w i th peppe r an d
s a lt lay all to cool have so m e fresh parsley t o add t o the already
trie d herbs a n d shalots When cool sprea d the butter an d herbs
.

thick upon each cutlet ; s pr i n k le t h em w i t h bread crumb s ; w rap

’

the m in buttere d foolscap paper , and broil the m over a slo w fire u nti l
d on e .

BRAISE D O UT LE T S .

ri m your m utton fro m the bones as be fore then put it w hole into
T ,

a good braise let it ste w gently until tender and pu t it as ide to get
, ,

cold ; w hen so cut your cu t le t s as thic k as the for mer tri m the m
, ,

neatly m ake t he m hot and glace t h em

,
.

FILLE T OF MUT T ON .

C ho ose a very large leg cut from four to fi ve inches i n thic k nes s
,

fro mthe large end ; t ake out the bone and in i ts place put a highly ,

savore d force meat flour and roast i t for t w o hours it may be sent
, ,

to table w i t h m elted butter po ured over it or a rich b ro wn gravy ,

and re d currant jelly .

HARI C OT MU T T O N .

I n this dish re m ove the bones leave the fa t on an d each cutlet, , ou t

th ick fry t h e m over a quick fi re to bro w n ; t welve cutlets w ill make
this dish ; put the m into a proper sized ste wpan w ith a lit t le good
second stock pepper an d salt a little piece o f sugar c over it over
,
-

, ,

and ste w gently over a slo w fi re ; w hen ten d er strain o ff s ufii cient ,

s tock for the sauce .

HASH
Ismade from former d ressed m utton leg or saddle cut in ni ce thin
-
, ,

shaped piece s and put i nto so me good bro wn sauce

,
.
 AN D H O W TO c a nv a . 83

HASH M UT T O N .

O ut the col d mutto n into slices uni form i n size as poss ible flour as ,

t he m peppe r and salt the m p ut the m i n to a stew pan w ith s o me

, ,

gravy m ade o f an onion s te w ed w ith w hole pepper and t oaste d bread , ,

i n a pint o f w ater t o w hich a little w alnut k etchup h as been added

,

this gr avy should b e ste we d t wo hours be fore u sing D o n ot let .

the hash b oi l ; w hen it i s d one a d d a little thickeni ng o f b u tter , ,

flour and w ater i f require d a n d s erve up w i t h s ippets o f to aste d

’

, ,

bread .

IRISH S T E W .

O ut a nec k o f mutton as far the haricot ; blanch the chops i n

w ater then put the m into another s tewpan w ith fo u r onion s c ut i n
,

slices put t o it a little o f your second stock an d let i t boil a quarte r

‘

, ,

o f an hour ; have ready so m e po t atoe s par ed put the m into t h e ,

s te w pan w ith the m utton w ith sal t a n d pepper A s some like t h e

, .

potatoes whole and so me mashed as t o thicken the ste w you mus t , ,

boil the m accord ingly ; d ish the m ea t round an d the vegetables i n ,

the m iddle .

TO M AKE A SC O T C H HAG GIS .

T ake the sto mach o f a sheep T h e w ashing an d cl ean i ng i s o f .

m ore consequence than all a s it wi ll be a ba d color and a bad t aste

,

i f not w ell cleaned w hen clean turn it inside o u t then let it lie for , ,

a day o r t w o in salt and w ater B l anch the liver ligh t s an d heart

lay the m i n cold w ater chop all very fi n e—the liver
. -
, ,

o f t h e sheep
you had bet ter grate —
, ,

chop very fi nely a pound o f the suet and dry

, ,

in the oven a poun d o f oatm eal ; mi x all this w el l together seaso n ,

w ith pepper and s alt a little ch opped parsley an d onion ; then s ew

,

u p the bag ; be fore

yo u fi nish se w ing it add a few s p oo n fu l s o f go o d ,

w hite stock ; put it in a ste wpan w it h a drainer ; b oil it in w ater ,

keeping it w ell covered all the ti me an d prick it a ll over w it h a ,

s m all larding pin t o keep it fro m bursting ; it w ill take s everal

,

hours t o b oil ; be care ful in tak ing it u p and let your dish b e large ,

enough .

LE G O F MUT T O N BRAISE D .

Procure a sm all leg o f m utton of choice flavor a s it is best fi tted ,

for braising take off the knuckle n eatly divide it into t wo o r three ,

pieces tri m the leg o f a l l the superfluo u s ed ges and then h al f roas t
, ,

i t ; place i t w i t h the brok en knuckle into a ste w pan add the tri m ,

m in gs w ith hal f a dozen slices o f rich fa t bacon thy m e knotted m ar , ,

a

jora m and other s w eet herbs an onion stuck w ith cloves and abou t
, , ,

hal f an ounce o f butte r rolled in flour ste w the whole gently shaking ,

i t occ a sionally and turn it w hile ste w ing ; when it i s t e nder take i t
, ,
 84 HOW TO c o ox,

up , s k i m the gravy , s train , b oi l i t fas t un ti l i t i s re uced

d to a gl aze,
and serve .

TO SE ND A LE G OF MUT T QN NE AT LY T O A BLE T WH C I H H AS BE E N O UT
FOR A P RE VIO U S M E AL .

T oo have been cut fro m the joint or it w ill n ot

mu ch m ust n ot ,

ans w er t h e purpos e Bo ne it cut the m eat as a fdlet lay force m eat

.
, ,

i nside roll it and lay i t in a s tewpa n w i th s uffici ent w ater to cove r

, ,

i t add various kinds o f vegetables onions turni ps carrots parsley , , , , ,

&c i n s m all quan tities ; s te w t wo hours ; thicken the gravy , an d

.
,

B erve t h e fi ll ets w ith t h e vegeta b les round it .

SH OULD E R O F MUT T O N .

M ust b e w ell r oasted , an d s en t t o t ab le w ith t h e s k in a n ce i b ro wn

an d serve with o n i on sau ce .

L OI N OF MU T T O N ST E W E D .

Re mov e t h e skin , b one

roll it th en put it i n a s tewpan w ith ai t, ,

int and a hal f o f w ater t w o de s s ert Spoon fuls o f pyroligneous a cid

p
-

, ,

a pie ce o i b utter s w eet her b s and a n onion or t wo w hen i t h as

'

, ,

s te w ed n early four hours s train the gravy a dd t w o spoon fuls o f red

, ,

w ine h ot up an d serve w ith j elly

, , .

BRE AS T OF MUT T ON .

May b e ste w ed in gravy u ntil ten d er ; bone it s core it season w el l , ,

w ith cayenne black pepper a n d salt ; boil it and w hile cooking

, , , ,

s ki m t h e fa t fro m the g ravy in w hich it h as been s te w ed ; slice a few

herkins a n d add w ith a dessert sp oon ful o f m us hroo m ketchup b oil ‘

g
-
,

I t an d p ou r over t h e m ut t on w hen dished

,

B R E AST OF M UT T ON C R UMB E D OR GRAT I N .

I f on e
breas t o f mutton cut off the chine bo ne do wn t o the gristle ;
,

i f you have a s tock pot on put the breast o f m utton int o it let i t
-
, ,

b oil until tender then ta ke it u p t o cool have ready as fo r the cru m b

,

“
e d cutlets adding t o the butt er and egg a li ttle chopped m ushroo m
,

w hich stre w all over it w i t h a pas te brush ; then p u t i t on a dish and

p lace it i n the oven to bro w n the s a u ce w ill b e u nder it w hen
d ished .

fi r ms or MU T T O N .

Thi s dish i s m ost u se ful for broth but may be m ade a p leasant on e ,

by j udicious cooking T o send i t t o table m erely boiled or bak ed i s

.
,

to disgust t h e partak er o f it When i t is cooked a s a single dish .

,

fir s t boil it s lo wly u ntil n early d o ne t he n having m ois tened a quanti ,

 AND n ow ro ca nvs . 85

ty of b rea d cr umb s and s wee t h erbs, chopped very fi ne with the yol k ,

o f an egg , let the mut to n be covered W i t h i t and placed in a D ut ch ,

o r A m erica n oven before the fi re and served whe n n icely bro w ne d ,

.

T h e breast may be cooked in the sa me m anner ,

T O ST E W A BR IS KE T O F L AMB .

O u t it into pie ces , pepper and salt ell and ste w in su ffi cient gravy w ,

to cover t h e m eat un t il t en d er t hen thicken the sauce and pour in a

, ,

gl as s o f sherry ; s erve on a dish o f s te wed m u s hroo m s .

SW E E T BR E AD S .

Shoul d put for eigh t or ten mi nutes i n b oili ng

b e soak e d in w ater ,
W ater and then into clear cold s pring W a t e r t o bl an ch
, T hey m ay , .

b e cut in slices or in dice and put into fri ca sees o f m eat o r rago uts ,
, ,

or they may be s er v ed as a separate dish .

SW E E T BRE A D S AS O UT LE T S.

I f you cannot get heart s weetbread s you must use t h e throat ,

.

Blanch the m fo r about ten m inutes , t hen put them to cool in cold
water ; then take the m o u t and dry the m i n a cloth , c u t l ong w a s
y
t welve o r fo urteen pieces for c utl ets , mak in g the m a nice shape I f
o u w i s h fo r the m to be white s aute c utlets yo u m ust p u t so me
y
,

utter or lar d in your c u t let pan , j uice o f a le mon a litt le w hi t e pep

-

,
e

p er , and sal t d o n o t color t he m but t ake the m up a n d lay the m u p ,

«

on whi t e pape r t o soak up the greas e fro m the m dish t he m rou nd

p
u on a t ureen an d p ou r t h e sa uce upon the m iddle o f the m
,
'
.

La ma s
’
H E AD

W as h w el l a l amb s head and pl uck tak e

’
, o ut t he b rai ns bl a nch
,

the m by themselves b oi l the hea d and pluc k

, abo ut a quar t er o f fo r
a n h o ur t ak e i t u p to cool take o u t the tong ue tri m t h e t wo halves
, , ,

o f the head neatly , and s core it the n egg a nd b rea d c ru m b the m as

,
a

you wo uld cut le ts and bro wn the m in the oven o r be fo re t h e fire

, .

O ut up in s mall d ice in equal ua n t i t i es t h e tongue liver , hear t , an d ,

l ights fry in a ste w pan a litt e choppe d pa rs ley, s h a l o t , and m us h a

‘

roo m i f you have i t to a n ice l ight bro w n

, d ry up the the bu t te r
with flo ur use so me good secon d s tock or bro wn sauce season w i t h
,

l e mon cayenne pepper , s alt an d a d ust o f s ugar put the emi ncees
, ,
'

n ude the h ead , the brai n , egg a nd cru mb i n four pi eces and pu t
s
, ,

roun O

’
s h ame o n LAMBs
'
r a or rs a s .

Ge t a d oz en or t wo ste w the m fo r several h o urs u nti l

of t rotter s , ,

al l the bones will co me fro m the m save the liquor do n o t break t he

sk i n stu ff the m w ith goo d quen e lls or for ce meat
, return th e m agai n
i nto the stoc k b oil t he m a b out fifteen minutes , and glaze th em ;
,

sauce i s goo d with the m, o r you may try t he m w ith b ut ter

 n ow an eons ,

S ADD LE O F LA M B .

T his j o i nt i s n ow s een nearly as frequently at tab l e as t he fare s

q uar ter and i t,w el l cooke

, d i s certa i nly fi n e eating R o ast
, i t quic k .

l y but be very care ful ne i th er to scorch i t nor t o take it fro m the

,

fi re ntil it is done ; baste w i th the fa t and gravy w hich fal l fro m i t ,

u
and i n an hour an d three quarters i t w ill be done , u nless larger tha n
comm on an d th en i t w ill t a k e t wo ho urs : serve wi th min t a nd on
,
»

cumber sa uc e .

TO R O AST
‘

A LE G O F L AMB .

T h e rules laid d ow n
roast m utton mus t be scrupulously observe d
fo r
with respect t o l amb let it ro as t gra duall y and c o mmen ce a d ist an ce ,

fro m the fi re a l eg o f fi ve pound s will t ake an ho u r an d a qu arte r,

o n e o f six po un d s will take an hour and a hal f .

TO BOI L A LE G O F LAM B .

P ut i n su ffi cient clear cold so ft to cover it let it re m ain hal ls w ater ,

’

an ho ur -
a table spoon ful o f vinegar or hal f a h a nd ful o f salt ma y be
-

thro wn in put i t i nto a thin white clo t h whi ch has been floured ,

a n d boil it a good si z ed b u n d l e o f s weet he rbs ma y b e t hro w n in t o

“

the saucep an i f s ix pounds i t w ill be done i n an ho ur and a hal f ,

s erve wi t h Spinac h or Fren ch b ean s i f sent to table cold t aste fully ,

l ay h a ndso me s p rigs o f p arsley about i t i t ma y w hile hot be gar n , ,

i s h ed w ith parsley wi t h thin slices o f le mo n laid ro und the dish

,
.

PO R K .

W hen i n season the freq uency o f i ts appeara nce upon a homely

,

t ab le i s n o s mall proo f o f t h e es t i mation in which i t is held Lik e .

indiges t ible es pecially w hen i t is u nderdone I n roas tin g

V eal , i t i s , .

o r i n boiling a mple ti me sh ould be allo wed fo r the j oi nts

, Pork i s .

al ways sal t ed for boiling and is m uch liked in t his fo rm When sen t
,
.

to table roas ted apple sauce should i n e very case acco mpany it
,

H OW T O C HOOS E P ORK .

I n youn g por k the lean pi n ched will b reak ; t h e thick ne ss

when
an d to ughnes s o f the rind sho w s it to be ol d Measly pork m a y b e .

d etected by the k ernels i n t h e fa t ; i t should not be eaten D a iry fed .

-

p ork b ears the p al m over all other s .

To ROAST A SUC KING P I G .

A sucking p ig sh ould b e dres sed as soo n a fter b ei n g k ill ed pra ca

as
t ib le . W hen s cal d e d and prepared fo r cookin g , l ay i n the belly a
 ’
AND H O W TO c a av s . - 8l

st ufi ng o f b read sage and onions pepper an d salt

, , a piece o f , . w ith
butter then se w i t up rub the skin o f the pig w ith butter s kewer
, , ,
v

t he legs b ack that roas ting the insi d e a s W el l as outside o f the pi g

.

ma be thoroughly b ro w ned I t m ust b e put to a qu i ck fire b u t a t

.
,

suc a d istance as to roast gradually and a c oating o f flour sho uld , ,

b e d re dged over i t tha t it may not bli ster o r it should not be le ft a ,

m inu t e ; i f flo ured w h en t h e pig i s done s crape t h e fl our o ff w i t h a

, .

w ooden or very blunt kni fe , and r u b i t w ith a buttered cloth c u t o ff

the head and dividing i t take out t h e brains m i x the m w i t h a little
, , ,

gravy o r b read sauce ; divide the pig i n hal f from the neck t o tail ,

and la y each inside flap upon the dish s o that the t w o edges o f t h e ,

back t ouch place each hal f o f the head w ith the outer side u pper c

m ost a t each end o f t h e dish and an ear o n each side ; the gravy ,

should be poured i n the dish hot and the w hole serve d a s h ot a s pos ,

sible ; as a m atter o f co n venience it is o ften sent t o the baker s

'

o ven a large piece o f but t er should ac co m pany it fo r the bak er t o

baste i t w ith and upon i ts return it should be cut and served as
, ,

above .

A LE G OF P ORK ROAS T E D .

T he pork s h ould be young an d dairy fed ; score the skin w ith a -

sharp penkni fe ; a lit tle fr esh butter is so m eti mes r ubbed over th e
s kin to ma ke i t bro w n and crisp w i thout blistering
. C h o p so m e .

s a ge tha t has bee n scalded very fi n e add t o it an onion parboiled , ,

m i x so m e br ead cru mbs and a s m all portion o f fi nely chop pe d apple -

m i x al t ogeth er s eason w i t h pep pe r a n d sal t m ak e an incision by

, ,

se pa ra t i n g t h e ski n fro m t h e fa t in the under and fi llet en d o f t h e leg ,

an d pl a ce t h e stu ffi ng t here ; s erve up w i t h a pple sauce T h e ti me .

o f roas t ing w ill depend upon the size o f the leg .

A LE G O F P ORK BOILE D .

A ft er h av ing been sal t ed i t shoul d clean cold wate r

, be w ashed in
and scraped thoroughly w hi t e an d clean preparatory t o cooking ; i t
sh ould t hen be put in t o a floured cl oth and into cold w ater o n the ,

fi re ; w hen the rin d is qui t e tender the pork w ill be done L et the .

w ater be w ell ski m m ed and serve w ith such vegetables a s are in sea
,

son . S hould the j oint be large allo w a quarter o f an hou r to eac h ,

pound w i th an add i tional t w enty m i nute s fro m the ti me it boils

, .

L OI N OF P ORK .

S hould like the leg be scored be fore roasting and

, , jointed t o , w ell ,

m ake t h e c h O p s separate easily and t hen roast as a loin o f mutton ; ,

or it m a y be put in t o enough w ater t o cover i t ; si m m er unti l it i s

n early done then take i t out strip the s k in o ff coat i t w ell w i t h yol k
, , ,

o f egg and bread cru m bs an d roast for about a quar te r o f an hour

, ,

o r un t il i t is thoroughly done .
 HOW TO co ax,

S PAR E R I B.

spare ri b wi ll ta k e t wo hou rs an d a hal f t o roast, unless very

l arge an d then th re e hour s w ill b e r equire d t o coo k it thoroughly
,

w hil e roasting baste with b utter a n d dredge w ith fl our poun d s o m e

, ,

s age and po w der the spar e rib w i t h it about t w enty m i nu tes befor e
,

i t is don e a p inch o f sa lt may be ad d ed .

BOIL E D P ORK—O F ALL K N I DS .

T h e leg y ou must sk in the sam e as h am , and d i sh it b ac k part up

W ards , glaze it and
; place a ruffle at the knuckle ; us e fo r s auce ,

au r krau t or s tew ed red cabb age ; peas p uddin g t o al l por k wh en

gifd
,

o e .

H e s C
’
HE E K -
A HALF on e .

Boil an d tri m in the shape of h am an d if very fa t , carve i t as a

c o ok ie shel l ; gl az e it w ell or u t brea d c ru mb s an d b r ow n them ;
p
-

sa uce as before .

O ut fro m a n eck , o r wh at is called the fore loin of por k , the b est -

en d ; tri m i t as you d o la m b o r m utton , l eaving a l ittle fa t ; s crape

the b one , rub or chop s o me sage fi n e, w ith a v ery l ittle piece of sh a ‘

l o t , mi x it u p w ith only su ffi cient bread cru mbs , put blac k pepper

and melted lard press the cru m bs well u pon the out let s, have a s auce
,

pan greased w it h lard lay them into i t fry the m a n ic e light b row n ,
, ,

t ake the m u p and dry them o n paper and d ish up on m as he d p ota ,

t oes ; use tom ato sau ce, or any other as t o palate .

P O R K O H O PS OR ST E AKS .

O ut fro m th e b est end of

the l ein or from th e ch umy or l eg i f ,

s teaks re m ove the fa t and skin and t urn the m frequently an d qu i ck

ly w hile broiling i f your gridiron be o f the old fashion i t is better ,

t o k eep it aslan t o n the fi re the handle being the lo w es t pa rt, it pre

,

Vents very much o f t h e fa t fro m falling into t h e fi re the flare o f w hich ,

i s apt to i m part a disagreeable fl avor t o the ch O ps this observa t ion

applies also to m utton chops and w ill be found use ful i f follo w ed ,

sprinkle them w ith s alt w hen nearly done an d rub w ith a little fresh ,

butter previo us t o serving ; i f for a s id e d i s h garn is h w ith c ris pe d -

parsley .

P IG S HE AD BAKE D ’
.

Le t it b e d ivi d e d an d thoro ugh ly clean e d ; t ak e out th e b rain s

, ,

t ri m t h e s nout an d ear s bake it an hour and a h al f w ash the brain s

,
a
,

thoroughly blanch them beat the m up w ith an egg pepper and s alt
, , , ,

s o me fi n ely chopped or pounded sage and a s mall pi ece o f b u tt er ; ,

fry th em o r bro wn the m b efore t h e fi re : ser ve w ith t h e h ead

, , .
 AND H O W TO (JAR V IS .

’
P ru s H E AD BOILE D .

T hi s i s the more p rofitable dish though ple asant t o the pal , n o t so e

ate ; it s hould fi rst be sal ted , which is u sually d one by the pork
b utc h er , it should b e b oiled gently an hour an d a q uarter ; serve -

w ith vegetables .

PE T T I T O E S .

Put the m in j us t s ufi c i en t w ater t o cove r: the m add th e he a rt and ,

liver b oil them ten m in utes t h en t ak e o ut the liver and he art , an d

, ,
'

mince the m s m all return the m t o the fee t a nd ste w u ntil quite tender ;
, ,

thicken w i t h flour and b utter , season w ith pepper and sal t and serve ,

up w i t h s ippets o f plain o r toaste d bread ; make a p ra m id o f the

m inced hear t and d iver and lay the feet rou nd th em When pettitoes
, .

a re fried they sho u ld fi rst b e b oiled , then dipped i n b utt er , an d frie d

,

a light b ro wn .

’
PI G S HARSL E T .

I s m ad e w ith t he l ive r an d s w eetbreads , w hich must be w el l clean s

ed add t o the m pieces o f pork b oth fa t an d lean , chop finely sage
,

an d o n ions , s ea s on w i t h pepper and salt, and mi x w ith the recedi g

p n

p u t the m i n a co w l t i e
,
i t closely , a n d roas t I t ma y also be bak ed .

Se rve w ith a sauce o f port wine water , and m us t ard, j ust boiled up ,
.

and put into the dish .

T O one s H a n s .

Pound so me bay salt s altpetre co mm on salt an d som e coar s e s a ga

, , ,

a r mi x i t well t oget h er , the n p u t it all in to get hot and w hile h o t ,

, ,

r ub t h e ha m s w ell w i t h t his , repeating it ev ery m ornin g fo r a wee k ;

then le t the m lie in t he brine fo r another w eek u ntil all is w ell inc ur s ,

ra ted in the m eat ; then take t he m o ut t o drai n o n dishe s fl o

p o ur
/
,

t he m and h ang the m up to dry Y ou m u s t b e gui ded a good deal by

, .

t h e s ize o f the ha ms .

T ONGUE S .

Y ou will fi r s t lay in sal t, then the sa me preparati on s a s i n t h e

u se

p recedi n g daily
, ; about ten days w ill d o fo
’
r the tong ues ; s heep s
t ong ues may b e done t h e s a me wa y b ut i n les s t i me , .

TO BA KE A H AM .

Pu t the h am i n s oa k p revious to dres si n g i t if an ol d one, t wo

h ours w ill b e required , b ut i f no t ve ry o l d , an hour w ill su ffi ce W ipe
‘

i t very d ry, an d cover i t w i t h a pas te about an inch i n t h i ckn es s T h e

edges be in g first m oistened , m ust b e dra wn toge ther , a nd m ade t o
ad here , or the gravy w ill es ca pe Bake it i n a regular well heate d
. .
-

e ven , it wi ll tak e from thr ee t o si x ho urs , a ccor d i ng t o i ts wei gh t

90 H OW TO c oax,

wh en d one re move the paste and t hen the sk in T his must b e d one
, ,
.

when the b a rn is h ot I f w ell bak ed an d n o t t o o salt i t w ill prove

.
, ,

of fi ner flavor than if boiled .

H AM RASHE RS OR SLI C E S , ,

May be toasted broiled or fried and served w ith spinach and poach
, ,

ed eggs o r boiled green peas S te wed w ith green peas o r cut in

, .
,

t hin slices divided i n four pieces eac h piece rolle d and fastened w ith
, ,

a ske wer roasted in a D utch oven and ser ved w ith pe as T hey
,
“

, .

s hould i n all cases be cut i n even t h i ckness and cooked w i th out i n

’

a
, ,

j uring the color B acon may be dressed in the same variety

. .

T O BOI L BA C O N .

I f veryalt soak i t i n so ft w ater t w o hours be fore cook ing Put

s , .

i t into a saucepan w i t h plenty o f w ater and let it boi l gently i f t w o ,

o r th re e pounds i t will take fro m an hour to an hour and a quarter

,

i t larger an hour and forty m inutes w ill su ffi ce

, I f a fi n e piece o f .

t h e ga mm on o f bacon i t may whe n d one have the skin as in ha m s , , , , ,

stripped off an d have fi nely po w dered bread raspin gs s tre w ed o v er

,

it.

BA C O N, r o BROIL .

Mak e u p a sheet o f paper in the dri ppi ngpan cut your bacon into ,

thin s lices cut ofl the rind lay the bacon on t h e paper put it o ver
, , ,

the gridiron set it over a slo w fi re and it w ill broil clearly

, ,
.

BAC ON AND C ABBAG E .

B oil so me streaked part o f bacon w ith a little stock an d the

fi ne ,

en ds o f eight or ten sausages boil in the sam e stock so me white cab ~

bages for t wo hours adding sal t and spice and serve very hot ; place
, ,

your sausages and cab b age round you r dish and the bacon i n the ,

middl e .

BA C O N AND E GGS .

T ak e a quarter a poun d o f streaked bacon cut it into t h i n slice s

of , ,

a n d put the m into a s t e wpan over a s lo w fi re takin g c a re t o turn ,

-

the m frequen t ly ; then po ur t h e m elted fa t o f t h e bacon into a d ish ,

break over it seven or eight eggs add t wo spoon fuls o f gravy and a , ,

lit tle sal t and pepper and ste w t h e w hole over a slo w fi re pass a s ala
, , ,

mander over i t and serve , .

BAC ON T OAS T .

thr ee inches lo n g an d
C ut som e thin slice s o f brea d abou t t w o or , ,

s ome streak ed bacon in s ma ll pieces dip the m

in to a ra w egg beat en ,

u p w i t h shred parsley green on ons shalots and pepper fry , i , , ,

over a slo w fi re and serve w ith clear sauce and a l ittle vinegar
,

in i t .
 AND n ow T o oa avn . 91

P O U L T R Y .

T he b est s ort o f poultry for table is the D orking b ree d , they

ar five t e e d , have w hite legs , and feathers o f a gr ayish w hite
cop
- -

or .

A bou t three w eeks before you w ant to u se the m six o r t w elve ,

fo w ls accord i ng t o your consu m ption should be p ut in t o t he coop

, , ,

an d a s you k ill o n e o r m ore re lace them t o keep u p the stock ;

, , ,

fo r the fi rst w ee k feed the m a ternate d ay s w ith b 01 led rice and

s oak ed brea d an d m ilk the re mainder o f the ti me mix barley
,

meal w ith the s k i mmings o f yo ur stock pot and a spoon ful o f -

m oist sugar ; t h e w indo w s o f your poultry house m us t be -

d a rkened .

F o w l s should be care fully d raw n so that the gall blad der is unin ,

jured , and should only be d one through the vent .

R oas t w ith a brisk and clear fi re A capon w ill take fi ve an d thir .

t y m inutes ; sm aller fo w ls a less ti m e in propor t ion A turkey o f .

fourteen pounds w ill take t w o hours ; the ti m e w ill inc r ease or de

crease w i t h t h e w eight T h e same rule applies to geese ; a large
.

o ne w ill take an hour and a hal f chickens take hal f an hour , ,

pigeons ten m i n utes less I t must be understood t hat th e ad h eren ce

.

t o the ti me w il l depend o n t h e sta t e o f the fi re & c ; a slo w fire , .

w ill m ake a longer ti me necessary , and , at the s a m e ti m e spoi l the ,

poultry .

PO ULT R Y AND GAM E H O W T O C H O O SE .

T u rk ey cock bird w hen young has a s m ooth b lack leg

.
, ,

with a short spur T h e eyes b r ig h t an d full and m oist supple fee t

.
, ,

wh en fresh ; the absence o f these s igns de n otes a ge and s taleness the

hen may be j ud ged by the same rules .

F o wls like a t urkey the young cock has a s mooth leg and a short
Sp u r ; when fresh the ven t is close and dark , H ens when young .
, ,

have sm ooth leg s and com bs w hen old these w ill be rough a goo d ,

c a pon has a thic k belly and large ru m p a poll co m b and a s w elling , ,

breas t .

G eese l n young geese the feet and bills w ill be yello w and free
- w

When fres h the feet are pliable th ey are s tifl w h en

‘

fro m hair .
,

stale .

D ucks may be selecte d by the sa me rules .

Pig eons w hen fresh have supple feet and the vent w ill b e fi rm
, ,

i f discolored and supple they are s t ale , .

P lovers when fa t have hard ven t s b u t like al most all other

, , ,

b irds , m ay be chosen by the above rules

H ares —W hen a b a re is young and fre sh the cle ft i n t he l ip i s
.

n ar ro w the bo d y sti ff t h e e ars tear easily an d the cla ws are s mooth

, , ,

a n d sharp and old an d stale hares will be the oppos ite of thi s R ab .

b i ts the same .
92 n ow ro c oos ,

P artri d ca m -
Y el l o w legs a nd a dark bill are s ign s b y whi ch a
y ou n g bir m ay be k n own an d , .
a rigi d vent when fre sh W hen thi s .

p art i s green the bird is stale .

TO BO NE BI R D S a

B egi n to b one
y bird s by fi rst
an taking o u t t h e b re as t b o n e , wh e n
w ill have um i t space to e m ove the back wi th a shar kni fe ,
y ou s c en r
and then the leg bone s the s kin must not be bro k en but t e meat
o f the leg s mus t be p ush ed in wa rds .

T U R KE Y ROAS T .

I t i s stu ffed w ith either s ausage meat or fillet o f v ea l stu ffing .

W hile ro asting a piece o f pa per s hould be placed over t h e p art

,

as being bul ky it w ill catch the fire an d become scorched

'
s t ufi ed , , , ,

but keep the heat w ell t o t h e breas t in order that i t may be as w ell ,

d one as the rest o f the bird B as te w ell a nd froth i t up S erve w i th

.
, .

ra v
y in the dish and bre ad sau ce i n a tureen T o the s a u s age m eat
if used , add a few bread cru mbs and a beaten egg T urkey i s so me
.
, ,
.

ti mes s tu ffed wi t h tra me s ; t hey are prepared t hus : they must b e

e led and choppe d and p o u nded i n a m ort ar in quan t ities o f a
p e , , ,

p o u n d and a hal f ; rasp the sa m e w eight o f the fa t o f bacon and m ix ,

'
i t w ith the t rufl es S tufi the turk ey w ith it ; this s i n h i ng i s usually ‘
.

p laced i n the turkey t w o days previous to c oo king it is s uppo s ed t o ,

i m part a fl avor to the flesh o f t h e fo w l C ut thin slices o f fa t bacon .

,

a n d pl ace o ver the breas t o f the turkey S ecure it w i t h hal f a sh ee t .

o f c lean w hite paper and roast , T wo hour s w ill roas t it . .

URKE Y BO ILE D T .

A h en b ir d is consi d ered the best I t ma be stu ffed wi t h tr uffles .

,

or s ausage m eat Boil it i n a clean flo ure clo t h ; thro w so m e s alt

.

i nt o the in w hich it i s boiled C over clo th and si mmer fo r t wo

w ate r .
,

h ours rem oving the scu m fre quently S erve w i th w hite sauce , o r
, .

p ars ley and b ut t e r .

TURKE Y H ASH E D .

O ut up the re m ai ns o f a roas te d t urk ey pu t it i nto a ste wpan w ith ,

h al f a gill o f sherry shalo ts t ruffles mu shroo ms chopped p arsley

, , , , ,

s alt , peppe r , a n d a li t tle s toc k ; boil hal f a n hour and reduce to a ,

t hick s auce When ready add a pound o f anchovies and a squeeze

.
, ,

o f l emon S ki m the sauc e free fro m fa t , and serve all together .

T URK E Y LE GS BR O IL E D s

Brai se so me undress ed legs o f t urkey u ntil ten d er d ip the mi n ,

melted butter o r cl ea r sal ad oi l ; b roil th e m a fi ne b ro wn c olor, and

,

ser ve wi t h s au ce .
 AND H O W TO C AR VE .

T UR KE Y P OULT .

S h oul d b eroasted w i th out s tufii n g it wil l b e d on e w ith

; a c ear l fire
i n t wenty minutes . S erve w ith bread or gravy sau ce .

TO ROAST A GOOSE .

G oose in its el f is of
a stron g rich flavor and requires both n icety ,

i n the cooki ng a s w ell as in t h e s tu ffi n g t o obviate that s trength o f

, ,

flavor T here are many m odes of stu ffi ng ; for o ne m od e take t w o

.
,

m oderate sized onions and boi l the m rapidly ten m inute s then chop
, ,

the m fi nely m ince sage t o the quanti t y o f hal f the onion add o f
, , ,

po w dere d bread t wice as m uch as o f onion pepper and sa lt it intro , ,

d u ci n g a little cayenne and then bind it w i t h the beaten yol k o f a n

,

egg . Potatoes m ashed are someti mes introduced but n o t frequently , ,

i nto the body ; they should be mash ed w ith floury potatoes m ixed w i t h
a little fresh butte r and crea m rather highly seasone d w ith cayenne ,

a n d salt B oth ends o f the goo se should be secured w hen trusse d

.
,

that the seasoning m ay n ot es cape I t sh oul d be roa sted before a .

quick fire and kept constantly bast ed a piece o f w hite paper m a y

,

be placed over the breast w h ile ro a sting until it rises an d then it ma y , ,

be re m oved ; it w ill take f ro m an hour and a hal f t o an hour an d

t hree qu ar te rs
”
serve w ith a rich bro w n gravy an d apple sauce .

Previous t o sending t o table a flavoring may b e mad e as follo w s ,

t o a dessert sp oo n ful o f m ade m ustard add a quarter o f a tea spoon

-

,
-

ful o f cayenne pepper about the sa me quantity o f salt mix i t evenly

, ,

w ith a glass o f por t w ine and t w o glasses o f rich gravy m ak e it hot

, , ,

cut a slit in the apron o f the goose and pour i t through just pre viously ,

t o serving .

TO ROAS T D UC KS .

sh oul d b e w ell plucked w ithout tearing the sk i n a ll t h e

D uc k s ,

plugs being re m oved S o me cooks go so far as t o ski n the duck

.
,

holding it a m inute b y the fee t in scalding w ater that the skin m a y ,

pee l easier ; clean the insides thoroughly w ith a little w arm w ater
” '
,

and s tufl them w ith the sam e stuffing as fo r geese usi n g a little m ore ,

b read fo r the s ake o f mil d ness ; roast t hem be fore a brisk fire but ,

not too close an d baste very frequently they w ill t ak e fro m hal f an
, ,

h our t o an hour accordin g to t h e age and size ; w hen t h e breas t

,

plu mps they w ill be just done s erve them with a rich bro w n gravy
, .

TO BOIL D U C KS .

C lean and pluck the m taking care that the skin b e pres erved fro m
,

rents w hile plucking ; sal t t he m fo r about thir ty h ours previous to

cookin g ; flour a clea n w hite cloth and boil the m in it a m oderate ,

s ized duc k w ill tak e about an h our s boiling m ak e a rich o n ion sau ce
’
,

w i t h m ilk and se nd i t to table w ith the duc k

, W h en t h e d uck is .
94 H OW T o c oox .

b oi led fresh it m ay be s t ufled as for r a o sting and s erv ed , w ith the

s a me d es cription o f gravy .

ST E W E D ‘

D b cx .

T h e ducks should b e cut into joints and laid i n a ste w pan w ith a ,

p int o f good gravy let i t co me t o a boil and as the scu m rises re m ove
, ,

it ; season w ith salt and cayenne an d let the m ste w gently three ,

quarters o f an hour m ixing s moothly t w o tea spoon fuls o f fi n e ground

-
,

rice w ith a glass o f port w hich stir into the gravy and let it have
, , ,

s even o r eight minutes t o am alga mate w ith it then dish and send t o ,

table very h o t .

L
WI D D U C KS OR , TE AL .

Y ou mustbe very particular i n n ot roasting t hese birds t oo m uch

a duck about fi fteen m inutes w ith a good fi re bas te t hem v ery fre
,
’

quen t ly teal w ill of course take less ti me but your fi re and m otio n
, , ,
"

o f the spi t mus t be atte nded to and w hen you dish i t unless pre ferred
, ,

t o be done by the gentle m an at the table dra w your kni fe four ti m es ,

do w n the breast ; have rea dy a l ittle hot butte r and juice o f a l emon , ,

cayenne pepper a little dus t o f sugar a gl ass o f port wi ne pour it all

, . ,

hot at t h e last m inute over your ducks ; the re mainder le ft o f these

, ,

birds the next day m akes excellent sa l mi or hash taking care o f all ,

the g ravy that may re main .

W L I D D U C KS .

T hese birds require cl ea n plucking and clean w ashin g w hich m ay ,

b e done by pouri ng w ar m w ater through the body a fter i t h as been

dra w n ; half an hour before a brisk fi re w ill su ffi ce t o roast the m and ,

s t u fii n g is not required When it is sent t o table the breast should

.
,

b e sliced and a le m on squeezed over it the slices o f the breast and

, ,

the w i n gs are the only par t s really w orth eating t o a sensi t ive palate
t h e s trong flavour of the b ir d r endering i t a d ish only for those w ith
p ec u liar tas tes.

R OAST FOW LS .

trussed make a stuffi ng o f butter an d so me pepper dry

I f nicely , ,

u p the butter w i t h a few bread cru m bs baste it w ell adding flour , ,

and sal t be fore you take it fro m the fi re I f approved o f stuff the .
,

fo w l w ith so me goo d sausage m eat tru ffles o r chestnuts -

, , .

BOILE D FOW LS .

F lour a w hite cloth and put the fo w ls in cold w ater let the m s i m
, ,

mer fo r three quar t ers o f an hour serve w ith parsley and bu t ter or ,

oyster or celery sauce T h e fo wls may be covered w i t h a w hite sauce

.

i f sent cold to table and garnished w ith col oured cal f s foot jell y o f
’

t h e hue o f beetroot .
 A ND H O W TO C AR VE .

FO W L B R OILE D
S eparate the back o f the fo w l and l ay t h e t w o sid es open sk e w er ,

t h e w ings a s fo r roasting sea son w ell w i th pepper and salt and bro i l ;
. ,

send t o t able w ith t h e inside o f t h e fo w l to t h e sur face o f the d i sh ,

and serve m ushroo m s a uce it is an ad m irable brea k fas t dish w hen a -

j ourney i s t o be per formed .

FOW L a r e HASHE D , ,
.

T his receipt w ill serve fo r any but the ve ry larger species o f poul
try o r ga m e J oint the m and cut a cutlet fro m each side o f the
.
,

breast : break the bones o f t h e b ody and put all into a ste wp an w it h ,

a pint of w ater a small fagot o f s w eet herbs on e carrot sliced and an

, ,

onion let it stew an hour and three quarte rs or t wo hours t h en , ,

ski m the fat fro m the gravy as it rises strain it ski m again and pour , , ,

i t into another s t e w pan thicken w ith a l ittle butter and flour an d ,

flavour w ith H arvey s sauce o r a n y sauce appl icable t o such a dish

’
, ,

a little pepper and salt and ground nut meg or m ace fo r seasoning
, ,

add the fo w l and heat it thoroughly throu gh w ithout per m itting th e

,

h as h to com e t o a boil S ippets o f toasted or fried bread cu t in d i ce

.

surround t h e dish in the centre o f w hich the fo wl i s hands o mely laid

,
.

G U I NE A FOW L R O AST E D , .

T he bird h as very mu ch the flavour of a pheasant and should b e .

,

a llo w ed to h ang as long as it can w ithout being t oo fa r gone ; it m a y

be t hen trussed and dressed as a pheasan t or as a turkey S erve
, , . .

w i t h a rich bro w n gravy and bread sauce i t w ill take fro m forty five -

t o fi fty m in u tes t o roast .

M AD E DI SHE S OF P O ULT RY .

Partly roast t h e fo w l cut i t u p detach the w ings and legs care

, , ,

fully dividing side bones n eck bones breast and back i n a s hand
, , ,

som e pie ces as poss ible ta ke eight or t en large onions w hich cut i n ,

slices o f m oderate thickness m ake in a ste w pan a layer o f the sliced

,

onion w ith so m e chopped parsley then lay u pon i t so m e o f the fo w l , ,

a g ain a layer o f the on ion and parsley until the whole o f the fo wl and
onion are u sed place t w o bay leaves about as m uch sa l t as w ould ,

fi l l a large tea spoon four table spoon fuls o f olive o i l o r i f that is no t

-

,
-

, ,

to t he palate substi tu te crea m it should si mm er gently until i t

,

is done and then be dished the onion in the m iddle serve w ith a lit
, ,

tle sauce .

AN I NDIA N P IL A U .

T russ a fo w l as for boiling pass it a few m i nutes in t h e oven

, , ,

raising it u p w i t h bacon o r but t ered pape r ; fry som e onions a few ,

bruised coriander seeds and a few cardamu m seeds w hole fry a n ice
, ,
 96 H OW TO c oox,

l ight olou r four onion s cut in sli ces adding t o this a gill or m ore o f
c ,

c rea m w hen all fried in a little but t er ; p u t in your fo w l w ith so me

,

good veal stock ha ve ready so me ri ce boiled in m i lk fo r t w o m inutes

, ,

ski m it off and add it to the fo wl frequen t ly looking a t i t and m oving , ,

it to keep i t fro m s ticking or burnin g let your fo wl s te w for a quar

,

ter o f an hour before you add the rice and do not l et the ri ce get ,

m as hed season w i th cayenne p epper and salt pu t ting all the rice and ,

liquor round the fo wl Y ou can use rabbits chickens quails or vea l

.
, , ,

ins tead o f fo wl the sam e w ay , .

c m c xE N s BOILE D
‘

C are s hould be tak en

the chic k ens plu mp or t hey form a
t o select ,

meagre dish they sho ul d receive much attention in t h e boiling they

require less ti me t h an a f o wl and a re sen t t o table wit h w h ite sauce ,
,

and arnished w ith tu fts of w hite brocc oli

g
.

C HI C KE N S PUL LE D .

Re m ove t h eskin care fully fro m a cold chicken , then pull the flesh
fro m the pre serving it as w hole as you can F lour the m w ell
b o n es .

an d nice bro w n in fresh butter dra w them an d ste w i n

fry t he m a ,

a good gravy w ell seasoned t hicken a short ti me before serving w ith

-

flour and bu t ter and add the jui ce o f hal f a lem on

,
- -
.

O UT L E T S OF C HI C KE N .

Re move th e skin three ch ickens ofB one a l l the join ts

t wo or .

except the w ings unless the fo w l is very fleshy a nd then re m ove

, ,

the m also re m oving like w ise breas t bones ; flatte n the flesh and
, ,

spread over them a season ing o f salt cayenne grated nut m eg and , ,

m ace the salt being in the greates t propor t ion

, C oat the m w i t h .

beate n egg and bread cru m bs and fry the m a nice bro w n H ave ,
.

r eady so me go od bro w n gravy sea soned and flavored w ith le mon

pickle Lay t h e outlets in the centre o f the d ish and pour the gra vy
.
,

over them .

P IGE ON S ROAS T E D .

Veal stuffi ng for pigeons it i mproves the flavor they mus t be

,

fresh and w ell clea ned ; butte r and parsley m a y be served w i t h t he m ;

but parsley alone as a s t u ffi ng though frequen t ly u sed is by no m eans
, ,

so palata ble as the veal s t uffi ng or o ne m ade w i t h veal t h e fa t o f , ,

bacon a nd the cru mb s of bread soak ed in m ilk an d w el l season ed

, , .

T hey are so m eti mes stu ffed w ith tru ffles o r chesnuts and bacon as , ,

turkey covered w ith thin slices o f fa t bacon en w rape d i n v ine leaves

,

inste ad o f paper T hey receive a fine flavor , b ut are they w orth s o

.

much trouble ?
 AND H O W TO C AR VE .

P IGE ON—BROILE D .

S plit the b acks season them highly lay them over

, ,
a clear b ris k
fi re, and serve w ith mushroo m sauce .

P IG E ONS ST E W E D .

T ake a white cabbage cut it as i f fo r pickling then rinse it in clear

.
, ,

cold w ater drain it w ell and put it into a saucepan w i t h equal quan
, ,
~

ti ties o f m ilk and w ate r boil it strain off the milk and take a por
, , ,

tion o f the cabbage a n d lay i t i n a stew pan ; so ak the pigeo ns for

half an hour in cold m il k and wa te r seas on t hem w ell w i t h salt and ,

pepper adding a littl e cayenne ; then place the m in the ste wpan w ith
,

t h e cabbage c ov er the m over w i t h w ha t re mains add so me w hite

, ,

bro th ste w s l ow l until the pigeons are tender t hicken w ith a little
crea m flour and bu tter let i t bo i l an d serve up the pigeon w ith a
, ,

, , , ,

puree of the cabbage .

m e s o ns I N JE LLY .

Make so me jelly o f cal f s foot or i f y ou have the liqu or i n wh i ch

’

,
'

a knuckle of veal h as bee n boiled it w ill ans w er t he sam e purpos es ; ,

place it in a ste w pan w i t h a bu nch of s w eet herbs a blade o f ma ce

'

, ,

w hi t e peppe r a slice o f lean bacon some lem on peel and the pigeons
, . , ,

w hich bei ng t russe d an d their necks p re p ped u p to m ake the m

, ,

appea r n at ural seas on t o your palate B ake the m ; w hen they are
, .

d one re move the m fro m the liquor but kee p the m covered clo se that , ,

their col or m a y be p reserved R e move the fa t boil t h e w hi t es of a .

,

couple of e gs w ith t h e jelly t o clear it and strain i t ; this is u sually

g
,

done by dipping a cloth in t o boiling w ater and straining i t through , ,

as it prevents anything like sc um or dirt s weeping through t h e

strainer P u t the jelly rough over and round the pigeons
. .

TO PO T P IGE ONS .

S eas on them pe pper cayenne a little m ace an d sa l t

w ell w ith , , , ,

pack t he m clos ely in a pan cover them w ith butte r and bake them ; , ,

let t he m get co ld then take o ff the fat ; an d put t h e p igeons int o

,

pots pouring melte d b utte r over them

, .

May b e d ressed exac tl y as tame pigeon s s av e t hat they requ i re ,

rather l ess ti me i n the coo king an d t h e gravy or sauce sho ul d b e ,

r icher a n d o f high er flavor .

G A M B ,
& O

VE NISO N—T H E HA UNC H .

T he o bser ve d of all v enis on epicu r es si t at ta b le

i t is a jo in t i f properly k ept, properly cooked, an d served h ot , mus t
,
98 HOW TO c oox ,

ove delicious t o t h e palate I t shoul d al ways h ang a c onsi d erab l e

p
r .

en gth o f ti me fo r the delicacy o f i ts flavor is obtaine d by hanging

,

only ; if i t be cooke d while fresh it w ill n ot equal i n any r es pect a ,

haunch of m utton .

T h e haunch o f venison w hen about t o b e ro asted shoul d be w ashed

, ,

i n w ar m m ilk a n d w ater and drie d w ith a clean cloth i f it has hung

,

very l ong and the skin s mells musty it w ill be the safes t pl an t o re ,

m ove t h e skin an d w rap the w hole o f the haunch i n paper w ell greased
,

w ith fresh butter D uring the ti me it i s at the fi re d o n o t be a fraid

.
,

o f basting it t oo much it w ill require a l l t h e oc k is likely t o give

, c
it ; i f i t be a buck haunch an d large it w ill take nearly four hours
, ,

i f co mparatively s mall three hours and a hal f w il l s uffi ce ; i f a doe

,

haunch three hours a n d a quarter w ill be enough Re m ove the paper

, .

w hen it is done enough and dred ge quickly w it h flour t o produ ce a

, ,

froth . D ish it and serve but let t here be nothing w ith it in the dish ;
,

the gravy should be sent t o t able in i ts proper dis h acco mpanied by ,

currant jelly T h e haunch i s n ot un frequently roaste d i n a paste

.
,

w hich in its turn is enclosed i n paper and re m oved w hen the j oint i s ,

n early co oked T h e above i s t h e si mples t and n o t the leas t p alata

.

ble m ode o f sen d ing it t o tab le .

TO DRE SS VE N ISON .

All venison for roas ting should have a paste made lar d over it of
a fter having papered the m eat w it h bu t t ered paper then your stiff ,

paste up on the t 0p o f t h at either dangle i t or put it i n a cradle spit

,

a few m inutes be fore you require t o take it up ta ke ofl the paste and

‘

paper baste it with som e butter sal t i t an d flour it ; w hen d one give
, ,

i t a few m ore turn s round and send i t up very hot your dish an d
, ,

gravy to be very hot al so ; any dry pie ces and the shank you w ill
boil d o w n w ith a little bro w n stock for the gravy sen d currant jelly
i n a boat an d F rench beans i n a vegetable dis h
, .

H ASHE D V EN ISO N .

C utan d tri m s o me n ice thin slices o f venison fat an d l ea n ; have ,

a nice bro w n sauce m ade fro m the b ones in scrag o f the venison put ,

the mea t you have cut into this sauce w ith the gravy that has run
fro m the v en s i o n and a g lass o f p ort w ine
, C u t up som e o f the fa t .

into pieces an inch thick put the fat i n a ste wpan and some hot stock
, ,

u pon t he m w he n y ou ha ve dished u p your hash w hich should be i n ,

a hot w ater dish w ith a holey spoon tak e ou t the fa t an d sp rinkle

, , ,

it al l over the h as h sen d up currant jelly .

P ART RIDGE S .

S hou ld be stu ffed G rate bread cru mb s i nto a shallo w d ish

n ot . ,

place them be fore the fi re t o b r o w n s hak ing them occas mnal ly an d , ,

s en d the m t o ta ble w ith t h e b irds .

 A ND H O W TO canvn . 99

P ART RIDG E —BROIL E D .

Let t he partri d ge hang until longer it offensive then w ould m ake ,

split it and ta ke a so ft clean cloth and rem ove all the m oisture inside
,

and o u t lay it u pon a gr idiron over a very clear fi re and spread a ,

l itt le salt and cayenne over it When it i s done w hic h w il l be i n .

,

t w enty m inutes ru b a li t tle b utter over it an d send it t o table w ith

, ,

m ushroom sa uce .

0 P ART RIDGE S ST E W E D .

Partridges are differently trusse d for ste w ing they are for to w hat
roasting the w ings are fixed over the back and the legs skew ered
, , .

T ake a piece o f bacon an d put it w ith a s mall piece o f but ter i n a

,

s te w pan fry it bro w n put i n the pa rtridges s o t h at the bacon cover s

,

the breast and let the m be very bro w n : ad d hal f a pint of gravy
, .

B oil a cabbage s o that it is read y by the ti me t h e pa t ri dges are fried

,

bro w n c h 0p it w i t h pepper and salt and a lu m p o f but t er A dd i t

, ,
-

w i t h the gravy t o the partridges an d ste w slo w ly for an hour w he n ,

d ishing place t h e bacon in the centre of the dish lay the partridges
, ,

u pon it and m ake a w all o f the ca bb age ro u nd

, While ste wi ng tu rn .
,

the partridges o ften .

TO R OAST GRO U SE .

D ress the birds as abo ve , and

,
serve o n a to as t ; they w il l requir e
t w enty m inu tes less than black cock in roasting W hen they a re .

se nt t o table w ithout the toas t serve w it h fried bread cru mbs an d

,
,

bread sauce or bro w n gravy in st ead o f the b rea d cru mbs

, .

S T UFFIN G FOR A HAR E .

A fter having either scrape d cal d ed the l iver scrape some fa t or s ,

bacon a l ittle suet so m e parsley th yme knotte d m aj ora m a little

"

, , , , ,

shalot a few cru mbs o f bread pepper and salt a few grains o f nut
, , ,

m eg beat i t all w el l in a m ortar w ith o n e egg but i f your hare i s

, ,

boned it w ill ta ke m ore Y o u can dress a boned hare t wo w ays .

either takin g each bone out but the head and the point o f the ta il »

but this w ill not k eep s o good a shape as i f you only too k ou t the
back an d rib bones leaving the sh ohl ders an d legs on this way whe n
, ,

stu ffed will keep i ts shape be st

, .

PLOVE R S .

birds mu st n ot b e draw n ro ast them be fore a bris k fi re b u t

T h es e , ,

at a dis t a nce and serve o n toast w ith m elted butter

,
.

OOD C O C KS A ND SN IP E S W

S hould n o t b e dra wn b ut have toast a s for grouse u n d er th em p as s

, ,

i n g o u t the tail and chop i t and sprea d i t on the bir d lay the m und er
, ,

t h e heads in the dripping pan .

 1 00 n ow T O c ook ,

W OO D C O C KS AND S N IP E S .

R oast the m un d rawn , se rve them u po n a toast , an d ta ke no thing

wi th them b ut b u tter .

RA BBIT S .

Y ou w illroas t the same as h ares an d i f require d t o b e st ufied

mel t e d b utter chopped parsley and the l ive r choppe d pepper a n d
, , ,

salt .

R ABBI T
Rabbi ts w ill form e xcellent side dish es , providing they b oned a re
n ea tly larded an d braised
, , they m ay also be lined ins ide w ith b aco n
c u t i n t h i n slices the fat t er the better and a stuffi ng a dd ed w hic h
, , ,

may be either the same as hare or veal .

R A BBIT S.

F illet th ose the e as fi llets of h are Y ou may i f you w ish leave

sam .
,

the fillet adhering t o the leg w hen re move d s o far fro m the b ack , ,

t u rn it over upon the leg and lard w ith ba con or tru ffles that s i d e ;
,

the bones are most excellent in your clear stock

‘
.

TO ROAST RABBI T S .

T he abbit shoul d han g in i ts skin from fou r t o fi ve d ays as t h e

r ,

w eathe r w ill perm it then skin it a n d m ake a strong seasoning o f

, ,

black pepper groun d allspice c ayenne a little nutm eg three parts

, , , ,

o f a gill o f vinegar and the sa me quantity o f p ort w ine

, Let it re .

m ain in this pickle a day and a hal f turning and rubbing it frequent ,

ly st uff i t and truss i t as a hare and s erve w ith the sa me sau ce

, , .

R ABBIT , RO AST E D .

Truss i t w ith t h e head o n blanch the liver heart an d ki d neys an d

, , , ,

ch 0p them fi n e, w ith a little parsley an d shalot and so m e pepper a n d ,

s alt put it into a little gra vy and butter an d boil it a littl e ; e ither
, ,

u t t h e sa u ce i n a boat o r i n t he d ish u nder the r ab bit

p , .

BOILE D R ABBIT S .

A rab bit shoul d boil only t wenty minutes, and b oil slo wly i f lar
e than co mm on an extra ten m inut e s m ay be allo w e d it shoul d b e
g r ,

s ent to table s mother ed in onion s auce and the w ate r s hould b e k ep t ,

free fro m scu m I t i s tr us se d for b oi ling d ifferently t o wha t i t i s for

.

r ast
o ing .

m en wrm om on s .

T russ your ra bb it , an d lay i t in c old wa ter i f for b oiling, pour

 AND H O W TO C AR V E .

th e gravy of o nion s o ver it an d , i f yo u have a white tock pot s -

on , b oil
i t i n that .

O UT LE T S O F FOW L A ND GAME .

T he cutlets are o f course larger fro m fo w ls &c than chickens

, , , .
, ,

b u t they m ay be pr epared i n the sam e manner T h e cutlets are u su .

ally taken fro m the t highs the w ings boned and from t he fie sh i es t
, ,

art o f the body T h e F rench serve the m w ith sipp ets o f bre a d tri ed
p .

a light bro w n and place each c ut let upo n a sippe t pourin g into the
, ,

dish b ut n o t over th e cutlets a rich bro w n gravy

, , .

V E GE T ABLE S ,
S ALADS, E T C .

Vege table s fo r m a m os t i mpor tant feature in the art coo k i ng of .

I t is the bo ast o f F rench cooks that w e nei t her kno w the v alue t h e
tas t e or t h e virtues o f the m unless they dress the m for u s—and t o
, ,

, , ,

d o the m jus tice they dress them in an in fi nite variety o f w ays and a l
, ,
»

s o render t he m delicious t o t h e palate M uch depends u pon boiling .

g reens and
,
t he m anner in w hic h it is done the w ater shoul d be so ft
a hand ful o f salt should be thro w n into the w ater w hic h should b e ,

made to boil be fore the greens are put in i t should then be m ade
w hat c oo k s te rm 11 the sa epan should be kept ncovered
’

g a 0p uc u
w hen the greens sink they are done and they shou ld be t a ke n o ut
“

, , ,

a n d quickly t o o .I t i s the s k ill w hich F rench coo ks exhibit in c on

t r i v i ng a nd i nventing made d ishes chiefly co mpos ed o f vegetables , ,

w hich h a s obtained for the m the fame w hich it is i n vain t o de n y

t hey deserve ; t hey m ake the n ature of the substances u pon w hich
they e mploy their s k ill their study and present the m t o the cons u me r
, ,

in such fashion as shall w hile i t pleases the palate n ot offend t he di

, ,

g e s tion ; it w ould be as w ell i f o u r cooks w ere to e m ulate their talent

i n a spirit o f generous rivalry by i m proving u pon their e xample ra , ,

ther than run do w n their abili t ies w i t h a sneer at the slight characte r
”
o f t heir courses w hich i f c m posed o f dishes
, o , m ade o u t of n othing ,
”
or , so disgui s e d you c ann o t tell w hat y o u are eating
, have at le as t ,

the me rit o f grati fying the ta ste and preventing the head fro m t oo ,

plainly indicat ing that the stom ach h as received foo d o f w hich it fi n ds
a d iffi culty in d ispossessing itsel f Vegetables are a m ost u seful ac
,

c ess o ry t o ou r daily ali ment an d should be m ad e t h e objec t o f a ,

g reater s tudy tha n th ey u sually are .

'

C HART RE U S E os VE GE T ABLE S .

L ine a plain m ould w ith baco n ; have read y so me h al f d on e c ar -

o

r ots , t u rni 3, Frenc h bean s c ut lon g w it h a F renc h cu t ter, a l l t he

sa me leng t place th em prettily r o un d t h e moul d , unti l ou get to t he
y
1 02 H OW TO C O OK .

top an d fill in the mid d le w ith m ashed potatoes cauli fl o wer spi nach
, , , ,
or so me veal force m ea t ; put it on to stea m turn i t ou t and put as , ,

parag a s or m ushroo m sauce round it .

ASP ARAG US .

L et the stalk s be lightly but scraped an d as they are done h e

w ell , ,

thr ow n i nto cold w ater w hen al l a re fi n is hed fasten them into b un

.
,

dles o f equal size put the m into boiling w ater thro w i n a h and fu l o f ,

salt boil until the end o f the stal k beco mes tender w hich w ill be
, ,

about hal f a n hour ; cut a r ou n d o f bread and toast it a clear bro w n

-
_
, ,

m oisten it w ith the water i n w hich the asparagus w as boiled and ar

range the stalks w ith t h e w hite ends out w ards A good m el t ed but .

t er must acco m pany it to ta ble A sparag us s h ould be dressed a s

.

soo n a fter i t has been cut as practi cable .

FRE NC H B E ANS .

When very youn g the ends and stalks only should be rem oved an d ,

as they are done thro w n int o cold spring w ate r w hen to be dressed -

put them i n boi ling w ater w hich has been salted w ith a sm all quantity
o f co mm o n salt in a quarter o f an hour they w ill be done the
, ,

c ri terion for w hich is w hen t hey beco m e tender the saucepan should
be le ft un covered there should not be t oo m uch w ater and they
, ,

should be kept boiling rapidly W h en they are at their full gro w t h

.
,

t h e ends and stri ngs should be taken o ff and the beans divided length ,

w ays and across or accordin g to the pres en t fashion slit diagonally

,

o r aslant A s m al l piece o f soda a li ttle larger t han a s mall sized

.
-

pea i f put into th e boiling w ater w ith the beans or w ith any vege
, ,

t abl es w ill preserve tha t beauti ful green w hich is s o de sirable for
,

them to possess wh en placed upon the table .

FRE NC H B E AN S SALAD , .

B oil them si mply d rain the m and , them c oo l put the m in a l et

dish and garnish w ith parsley pi mpernel and tarragon and d ress like
, , , ,

othe r salads .

ST E W E D B E A NS
B oil the m i n in which a lu mp o f butter h as b een placed ;
w ater
prese rve t hem as w hite as you can ; chop a few s we et h erb s w i t h
’

so me parsley very fi ne the n s te w them in a pint o f the w ater in w hich

,

the leaves have been boiled and t o w h ich a quarter o f a pint o f

,

cream has been added s te w unti l quite tender then add the beans , ,

and ste w five m inutes thickening w ith butter and flour

,
.

B E AN S BOILE D .

B oil salt and w ater w i th a bunch o f savory,drai n an d then put

in
“

them into a s te wpan w ith fi ve Spoon ful s o f sauce tournee re duced

, ,
 AND HOW TO C A R VE .

the yol k of three eggs and a little sal t then ad d a piece o f fre sh
, ,

butte r and stir it consta ntly til l o f a pr eper thickness

, .

W I N DSOR B E A N S .

T hey sh ou i d b e you ng and shelled only just previou s to cooking ;

,

sal t the w ate r in w hich t hey are to be cooked and w hen boili n g , , ,

t hro w in the beans ; w hen tender drain i n a cullender an d send t o

”
, ,

table w ith plai n m elted bu t ter or parsley a n d butter T hey usually , .

acco mpany bacon or b oiled pork to table .

H AR I C O I
’ ‘
B E AN S .

T ake t w o hand fuls o f th e w hite beans and let the m lie in boiling ,

w ater until the s kins co m e o ff ; putting the m i n cold w ater a s you

do them t hen take them ou t and put the m in a ste w pan w ith so m e
, ,

g ood stock and boil,

the m un t il n ea rly to a glaze then add so me go od ,

bro w n sauce to the m shak ing the m about sea son w i t h sugar sa l t
, , ,

and pepper .

BE E F ROOT S .

C ut i n equal sized slices so m e beet root boiled or baked o f a good , ,

colour m ake it hot bet w ee n t w o plates i n t h e oven dish it as you

, ,

w ould cutlets roun d ,m ake a good piquan t sauce boil som e bu t t on ,

onions w hi t e and tender and thro w t hem i n t h e m iddle o f the dis h

,

w i t h the sauce .

C A BBA G E s

A ful l gro w n s ummer cabbage should be w ell and thoro ugh ly

or
w ash e d ; be fore coo king cut the m into four pi eces boil rapidly w ith
, , ,

t he sau cepan uncovered hal f an hour a young cabbage w il l take o u

,

ly t wenty m inutes but it m ust be boiled very rapidly a hand ful of

,

sal t should be thro w n i n the w ater be fore the cabbage is put in .

C ABBAG E RED .

T hey are m ostly ste w ed to eat w ith h a m bacon o r s moked sausa , ,

ges though so m e t i m es w ithout any m eat t hey are very strong eat
,

ing and shoul d be fi rst scalded then ste w ed w ith but t er pepper salt
, , , ,

a n d cloves and vinegar added to i t just be fore serving ; they are con
,

s i d er ed w holeso me in veal broth fo r consu mptions but a re _

m os t pick ,

led.

C AUL IFLO W E RS , TO BOIL .

T ri m the m neatly let t h e m soak at least an h our in cold w ater put

, ,

the m in t o boil ing w ater i n w hich a hand ful o f sal t h as been t hro wn
, ,

let it b oil o ccasionally sk i mming the w ater I f t h e c auliflo wer i s

,
.

s m all it w ill onl y take fi fteen minutes i f la rgeL t wenty mi nutes may
,
 1 04 HOW TO c o ok ,

be allo w ed ; do n ot let th em rem ain after they are d one b ut t ake ,

t h e m u p and serve i mm ediat ely I f the ca uli flo wers are to be pre

, .

served w hi t e t hey ou gh t to b e boiled in m ilk and w at er or a little flour

, ,

should be p u t in t o t h e w at er in w hich they are boiled and m el ted ,

bu t ter should be sent to ta b l e w i t h them .

GRE E N P E AS .

A delicious vegetable , a grate ful acc essory to m any dishes o f a

m ore subs t an t ial na t ure G reen peas should b e sent to t able gr een ,
.

no di s h looks less t e m pt ing t han peas i f t hey w ear an au t u m nal as

pe e t Peas should also be youn g a n d as short a ti m e as possible
.
,

should b e su ffered t o elapse be t w een t h e period s o f shellin g and b o i l

ing I f i t is a m a tt er o f consequence t o send t h e m to table i n per
.

fec t i o n t h ese rules m ust be s t ric t ly observed T hey should be as near

, .

o f a size a s a disc ri mina t ing eye c a n arrange the m t hey should the n
‘

be p u t in a cullender and so me cold w a t er s uflered t o run through

,

the m in order t o w ash t he m ; t hen having the w a t er in w hich t hey

are t o be boiled s lig h tly sal ted and boiling rapidly pour in t h e peas ;
, ,

ke ep t h e saucepan u n c o verd and keep t he m boiling s w i ft ly un t il t en

,

der t hey w ill take abou t t w enty minu t es b a rely so long unless older , ,

t han they should be drain co m ple t ely p our t he m in t o t h e tureen i n

,

w hich t hey a re t o be served and in t h e centre p u t a slice of bu t t er

, ,

and w hen i t has mel te d s t ir round t h e peas gen t ly adding pepper an d

, ,

sal t ; serve as quickly and as hot as possible .

H OW TO C OOK P O T A T O E S .

Potatoes should al w ays be boiled i n t heir jackets peeling a po

t a t o e be fore boiling is o ffering a pre m iu m for w ater to r un through i t
and m aking t he m w axy and unpalatable they should be thoroughly
w as hed and put into cold w a ter .

TO BOIL NE W P OT A T OE S .

T he sooner the n ew potatoe s are cooked a ft er being dug the bet ,

t er t hey w ill eat clear o ff all the loose skins w ith a coarse t o w el a nd
cold w at er ; w hen they are thoroughly clean put them into scalding ,

w a te r a quarter o f an hour o r t w en ty m inutes w ill be found s u fli c ien t

, .

t o cook th em ; strain o ff the w ater dry sprin k le a li t t le sal t over the

,

pota t oe s and send them to table I f very yo ung m elted butter shoul d
, .
,

acco mpany them .

ROAST E D P OT AT O E S .

C lean thorough l y ; nick a small piece o ut o f the skin and roast ,

i n th e oven o f the range ; a l ittle bu tt e r i s so metimes rub bed over t h e

s ki n t o m ake them crisp .
 AND n e w r o C AR V E . 1 05

FRI E D P OT AT OE S .

ncooked potato A fter it h as b een t h o

R e move the peel fro m an u .
«

roughly w ashed ou t the potatoe into t hin slices and lay the m i n a
, ,

pan w i t h so m e fresh butter fry gently a clear bro w n t hen lay them ,

o n e upon the other in a s mall dish and send t o table as an en tr em ets ,

.

S P I NA C H .

T he
leaves o f the spi n ach sh ould be pick ed from t h e ste m s it
sh ould t hen be w el l w ashed i n clean cold w at er un t il the w hole o f ,

the dir t and grit is re m oved three or four w aters should be e m pl oy

ed i t w ill n o t other w ise be got t horoughly clean let it drain i n a
,

sieve or shake it in a clo t h t o re m ove t h e c l i nging w ater Place it

, ,
.

in a saucepan w i t h boili n g w at er t here sh ould be very little i t w ill , ,

be done i n t en m inu t es squeeze o u t t h e w ater chop t h e spinach fi n e ,

l y seasoning w e ll w i t h pe pper and sal t ; pour t hree o r four large

,

spoon fuls o f gravy over i t place it be fore the fi re un t il m uch of the

,

m oisture has evaporated and then serve , .

L E T T UC E S AND EN DIVE S .

A re bett er , I th ink on ly cu t into pieces o r into qu arters and dish

, ,

ed n eatly round b ut t hey m ust be don e in so me good stock and n ot

, ,

put in t o th i ck sauce ; but w hen yo u t ak e the m o u t a fter being done

'

you w ill pre s s and for m the m then boil do w n their liquor to a gl aze
, ,

w hich w ill w hen added t o yo u r alr eady t hick sauce g ive the desired
, ,

fl a vour glaze t h e quarters be fore dishi n g t h e m pour t h e sauce under

, ,

an d round .

P U D D I N G S, T A R T S , T A R T L E T S, E T C .

P UFF PAS T E .

O pound o f b utter salt or fresh and one poun d o f flo u r w ill

ne , , ,

m ake a good dish o f patty cases or a large case fo r a v ol au vent ,

~ ~
,

and the re m ainder into a good dish o f second course pastry .

P ut you r flour u pon y our board w ork fi nel y in w ith you r h an ds ,

li gh t ly a quarter o f t h e butter t hen add w a t er su ffi cien t t o m ake i t

,

t h e s t i ffness or so ft ness o f t h e re m ainin g bu t te r each should be t h e

sa m e su b s t ance w ork i t u p sm oo t h t hen roll i t ou t long w ays hal f an
inch t hick a n d place t h e re m ainder o f t h e bu t t er c u t in slices hal f
w a y on t h e p as t e d us t flour li gh t ly over i t and double i t u p pr ess ,

i t d o w n w i t h your rolli n g pin le t t in g i t lie a fe w m inu t es then roll it

-

, ,

three t i m es t hinner each t i m e le t t in g it lie a few m inutes bet w een

,
-

each roll keeping it free fro m sticking t o the board o r rolling pin
,
‘
.

T his pas t e is rea dy for patty cases or vol a u vent or meat pies-
,
- -

,
.
 HOW TO c oo x ,

P AST E FO R BORD E RS OF DISH E S .

S ix or eight yolks
-
eg g s a few drops of w ater a little sal t k eep
of , , ,

m ixing i n flour un t il so s t i ff that you can scarce w ork i t th en beat it ,

and w ork qui t e sm oo t h keeping i t in the m oist until you require it

,

th n roll i t out quite thin and c u t your patterns placing upon your
e
, ,

dishes be fore it gets too dry d i pp i ng the m on the botto m E dge i n

'

.
,

w hi t e o f eggs .

FA N C Y PAS T RY .

U se som e fancy cutte r and us e the second paste a s be fore cutting

, ,

each piece a quar t er o f an inch t hick t hen egg t h e m and glaze the m , ,

and bake the m a light bro w n w hen cold p u t different colored s weet ,

mea t s such as ap ple jelly and red curran t jelly into devices upon t h e
, ,

t 0p o f each piece and dish t hem u pon a napkin

, _
.

SW E E T OR BISC UI T C RU ST .

P u t h al f a pou n d o f flour o n your board put into it t w o yolks o f ,

eggs m i x this all u p that you cannot see t h e egg then add a good
, ,

dessert spoon ful o f fi n e si ft ed sug a r ; w o rk it all w ell i n t h e flour

-

t h en work in about t w o ounces o f butter a n d m i x a little w ater o r ,

m ilk s u fli c ien t to m ake a s t i ff past B eat it w ith your rolling pin .

-

w ell a n d w ork i t w ell w i t h your hands until quite s m ooth ; roll hal f
,

a quar t er o f an inch t hick ness for your tarts ei t her fo r slip tarts or , ,

covered gl a ze the covered t ar t s ei t her be fore going into the oven o r

a ft er i f fi rst beat up a l i t t le w hi te egg spread i t on the top o f your
, ,

t ar t t h en cover it w i t h si ft ed sugar and gen t ly sprinkle t h e sugar

, ,

w i t h w a t er un t il all is da m ped then sugar i t agai n and bake it in a , ,

slo w fi re ; notch t h e ed ge o f y our tart very fi n e .

C HE RRY T ART .

Line t h e sides of
a dish w i t h good crust s trew in sugar fi ll it w ith , ,

picked c h erries and pu t sugar a t t h e t 0p red currants m ay b e added

,

i f liked cover w i t h crust and bake

, , .

CU RRA NT T ART .

L ine a d ish
'

w ith p u fl
paste stre w po w dered s ugar over the bottom ,

o f it t h en pu t i n al te r n ate l ayers o f curran t s care ful ly picked and

, ,

s ug ar t ill t h e dish i s full t hen cover a n d bake it T h e addition o f

, , .

r aspberri es or m ulberries t o currant tart is a great i mprove ment .

Q U INC E T AR T .

T ak e a few preserved quinces put an equal w ei g ht of syru p ma d e , ,

w i t h su gar and w a t er a nd preserve into a preserving pan boil ski m , , ,

then p u t i n t h e frui t w hen so m e what clear place the quinces in a ,

C over b a ke it a n d when d on e
'

t ar t dish w i t h p u fl p a ste a s u s u al
-
.
, , , ,

l i ft t h e top ge n t ly p u t in t h e s yr u p ice it an d serve

, , , .
 ,

A ND H ow T O C AR VE .

B E E F S T E AK PI E .

T ak e so me good steaks b eat them w ith a roll ing pin sea son t h e m
,
-

w ith peppe r and salt fi ll a dish w ith the m a d ding as m uch water as ,

w ill h al f fi ll it, then cover i t w ith a good cr us t and bake it w ell ,

.

C OL D VE AL OR C HI C KE N PI E .

L ay a cr ust into a shallo w tart dish and fill it w ith the follo w i n g ,

m ixture shred cold veal o r fo w l , and hal f the quantity o f h a m , mo st

ly lean , put to it a lit t le crea m, seaso n w ith w hite and cayenne pep
per , salt , a little nutm eg , and a s mall piece o f shallot chopped as fi ne
as possible cover w ith crust , an d turn it ou t o f the dis h w hen bak
ed , or bake the crust w ith a piece of b read t o keep it hollo w , and
war m the mince w it h a little cream and pour in , .

E GG M I NC E P IE .

T ake six eggs boil the m hard then shred them very s mall ; take
, ,

t w ice the quan t ity o f suet an d c h 0p it very fi ne ; w ell w ash and pick
,

a pound of c ur rants shred fi n e the peel o f a le mon add the m w ith

, ,

the j uice six spoon fuls o f s weet w ine m ace n ut meg su gar a very
, , , , ,

s mall quantity of salt orange l e mon an d citron candied C over

, , , , .

w ith a very light paste .

0
L E MO N MIN C E P I E S ‘
.

T ake a large le mon squeeze the j uice fro m it and boil the outsi d e
, ,

till i t be co mes so ft enough t o beat t o a smash ; put to i t three large

apples four ounces o f suet the same o f sugar and hal f a pound o f
, , ,

currants add the juice of the lem on and so m e candie d fruit the sam e , ,

as for other pics Make a short crust and fi ll the patty pans i n the
.
,
-

us ual w ay .

M IN C E P I E S W IT HOU T M E AT .

T ake o f currants apples chopped fi ne m oist sugar an d suet w ell

, , ,

ch opped a pound o f each ; a quarte r o f a pound o f raisins stoned

,

a n d chopped s mall the juice o f four S eville oran ges the juice o f t w o
, ,

le m ons t h e rind o f on e shred fi ne nutmeg and m ace t o sui t the palat e

.
, ,

and a glass o f bran dy Mix all together put i t in a pan and keep
.
, ,

it clo sel y t ied up .

MUT T ON PIE .

C ut steaks fro m a neck or loin o f mutton that h as hung bea t them , ,

and re m ove so me o f the fa t season w i t h sal t and pepper and a little

, ,

o nion put a little w ater at the botto m o f the dish a nd a little pas t e
o n the edge then cover w ith a moderately thick paste o r raise s m all
, ,

pies and break each bone in t wo t o sh orte n it season and cover it

, ,

over pinching the edge When they co me ou t o f the oven pour m

,
.
,

t o e a ch a li t t le sec o nd s t ock .
1 08 n ow To ,

co ca,

P ORK P I E .

C ut a piece o f the loin of t h e rin d an d pork into ch ops rem ove

’

bone c ut it into pie ces sea son w ell w ith pepper and salt cover w ith
, , ,

pu ff paste and b ake the pie When ready t o be served put in some
,
. ,

cullis w ith the essence o f t wo onions m ixe d w ith a little mu sta rd

,
.

SQ UA B P I E .

apples a s fo r other pies and lay the m i n rows w ith m utt on

C ut ,

chops shred onions and sprinkle it a mong th em, and also so me su

, ,

ga r.

Y ORKSHIR E P UDDI NG .

M ix together a s poon ful o f flour a pint o f m ilk , , a n d on e egg w el l

beaten add a spoon ful o f sal t and a li t tle ginger grated ; pu t t his
,

mix t ure in a square pan buttered and w hen bro w ned by baking u nde r ,

the meat turn the o t her side up w ards to b e bro w ned also serve i t
, ,

cut in pieces and arra n ged upon a dish ,

I f you requir e a richer p ud .

d i ng increa se the nu mber o f eggs

, .

A PP LE D UMP LI N GS :

P are a few good s iz ed baking a pples a n d roll out som e paste

~
, ,

divide it into as m any pieces as you have apples cut t w o rounds fro m ,

each and put an apple under each piece and put the other over joi n
, , ,

the edges tie the m i n cloth s and boi l the m

, , .

A PP LE T AR T .

T ake some good baking apples pare core and cut them i nt o sm all , , ,

pieces place t he m in a dish lined w i t h pu ff pas t e stre w over pounded ,

s u gar , cinna m on m ace nu t m e g cloves a n d le m on peel chopped s m all ,

, , , ,
-

then add a layer o f apples t hen spice and so on t ill t h e d ish i s full , ,

p our a glass and a hal f o f w h ite w ine over the whole cover w it h ,

p u fl pas t e and bake it W hen,done r a ise t h e c ru st s t

. ir i n t w o ounces , ,

o f fresh bu t ter , and t w o eggs w ell beaten replace the c rust and s erve , ,

either hot o r cold .

RAS P B E RRY T A R T .

P ut so m e raspberries in pat ty p a n lined w ith thin pu ff paste a -

s tre w in so m e fi n el y si ft ed sugar cover w i t h pu ff pa s t e and bake i t

;
-

, ,

w hen done take off the top and po u r in hal f a pint o f crea m previ
, , ,

o n ely m ixed w ith t h e yolks o f t wo or t hree eg s and s w ee t ened w i t h

g ,

a li t t le sugar ; then return t h e tart t o t h e oven for fi ve or s ix

m in utes .

S RAW B RRY T A BI
T E
’ ’

P ut into a b ag m t w o quarts
f
of the best s carlet strawb erries pi cked,
 ‘ ’
AND H O W TO JAR i E .

add h al f a pint o f cold clari fied sugar , the sa me quantity o f Ma d eira ,

w ith the j uice o f t w o le m on s m i x all well with out breakin g the s tra w
,

b erries and put them into a pu ff paste previously baked keep the m
,

very cool .

OYS T E R PAT T I E S .

Li n e
‘
s mall patty pans w i th a fi n e pu fl paste put a piec e o f
s o me -

b read i nto each cove r w i th paste and bake t he m While t hey are
, , .

baking t ake so m e oys ters beard t he m and c u t t h e re m ainder up in t o

, , ,

s m all piece s place the m in a t osser w i t h a very s m all p ortion o f g rate d

, ,

n u t meg a ve ry li t t le w h i te pe pper and sal t a m orsel o f le m on peel

, ,

cut a s s m al l as p oss ible a li t t le crea m and a little o f t h e oyster

. ,

l iquor si mmer i t a few m i nutes then remove the bread fro m t h e pat ,
»

ti es , and pu t in the m ixture .

ME A T PA T T I E S .

T h e patty pans should -

be too l arge m ake a pufli paste p ut a
n ot ,

l ayer at t h e bot t o m o f t h e tins p u t i n force meat , and cover w i th pufl

'

p as t e b a ke t he m a li ght bro w n t urn t he m o u t I f fo r a s ma l l d i n ner ,

, , .

fi ve patties , or seven for a large dinner , w ill suffi ce for a side dish .

I
R CE P A N C A KE S .

To hal f a poun d o f rice pu t t wo thirds o f a pint o f w ater b o i l i t t o -

a jelly wh en cold add t o it eight eggs a pin t o f crea m a l i t t le salt

, , ,

a n d nu t m eg and hal f a pound o f b u t ter m el t ed

,
m i x w ell adding the ,

bu t ter l ast and w orking it only so m uch as w ill m ake t h e ba t ter

,

s u fi c i en t ly thick Fry the m in lar d but e mploy as li t t le as it is p ose

.
,
s

i ble t o fry the m w i t h .

FR I T I E R S ’ ’

A re made batt er the same as pancakes D ro p a s m al l quantity

of .

in t o t h e pan have ready a pp les pare d sliced and cored lay t he m i n

, , , ,

the batter and fry t he m t hey ma y also b e m ade w ith sl ice d le m o n

o r curran t s the la t ter is p articularly palatable
,
T hey should be se n t .

to table u pon a folded napki n in the dish any s weet meat or ripe fruit
W ill m ake fr i tte rs .

A P PLE F RI T T E R S .

T ake t wo or three large r usseting apples pare t h e m th i n cut t he m , ,

h al f an inch t hick , lay t h e m on a p i e d i sh p our bran dy o ver the m , s

,

a n d l et the m lie t w o h ours ; m ake a t hick bat t er usin g t w o eggs , ,

h ave clean lar d an d m ak e i t qu i te h o t ; fry t w o at a t i me a n i ce

, ,

light b ro wn put t he m on the bac k o f a sie ve on pa pe r si ft p o unded

, ,

s agar o v er the m glaze the m w i t h a sho ve l or sala man der d ish on a

.

n a pk i n A fter t h ey a re cut i n sl i C es, t ake out t h e core w i t h a s mall

.

o
r un d c utter .
1 10 H ow T O c ok o ,

I NDIA N C OR N C AKE S .

Mix a quart o f I ndian m eal w i th a hand ful of w heat fl our s tir i n a ,

quar t o f w ar med m ilk a tea spoon ful o f salt and t w o spoons ful of
,
-

yeast ; s t ir alte r n a t ely into t h e mi lk t h e meal and three w ell b eaten ,

eggs w hen l igh t bake a s buck w heat cakes on a griddle s en d t he m

to th e ta ble h o t —S hould the bat t er sour stir in a lit t le s alaara t us
, ,

d i ssolved in luk e w ar m w ater le t t ing i t set hal f an hour be fore bak

,
~

i ng .

B E ST SP ONGE C AK E .

T ake one cup ful o f su gar and foun r eggs : b eat them to a
c ofi ee -

cream add a p iece o f s a laera t us as lar ge as a pea dissolved i n a t ea

s poon ful o f m ilk also a li t tle nut meg and essence o f l em on stir i n
care fully a c ofi ee cup o f flour B ake in a quick oven
-
. .

A LI GH T
. C AKE .

T ake a pint b o w l full and a hal f

sugar on e an d a hal f cup s of ,

o f butter rubbed in t w o pin t bo w ls o f flour t wo cups o f sour crea m , ,

9 t ea S p o o n l ul o f s a mra t s
.
~
l u t able spoon ful o f rose w ater four eggs
—
,
-

w ell beaten and a li ttl e nut m eg

, .

C OMP OSIT I O N C A KE .

T ak e four cups of fl our four

sugar t w o cups o f butter , fi ve eggs ,
, of ,

h al f a pin t o f crea m tea spoon ful o f s a laera t us spice to s u it you r

,
-

taste B eat all w ell together and bake i n a bu tt er t i n o r in cups

. , .

I NDIA N GRIDDLE C AK E .

T ake pint o f I ndian m eal and one cup o f flour a little sal t and
on e ,

i
g gn er 3 table spoon
, . ful o f m ol a s es
-
a t ea spoon ful o f s a laer a t us sour ,
-

mil k enough to m ake a s ti ll bat ter B a’ke them on a griddle l ike .

buck whea t cakes .

C OMM O N PLUM C AKE .

M ix fi ve c ups o f butter ten cups o f flour fi ve cups of sugar

w ith ,

add six cu ps stoned r a s i n s a lit tl e cin n a m on and m ace fi nely po w der

,
s

ed h al f a cup o f go od n e w ye a st put into a pi nt o f n ew m il k w ar m

'

, ,

and m ix the doug h , let it stand til l i t is light .

P OU N D C AKE .

O pound dried si fted flour the same o f loa f sugar and t h e white s
ne , ,

of t w e lve eg g s and the yolks o f seven B eat t h e butter t o a crea m .

,

a dd t h e su g ar by degrees t hen t h e e ggs and fl o

,
u r ; bea t i t al l w ell

t oge t h e r fo r a n h our m ixing a tea spoon ful o f rose w a t er a l i t t le

-

, ,

n u t meg or cinna m o n t w o cu p s o f crea m and a tea spoon ful o f s a l re r

- »
,

at us T o be baked i n a quick ove n .

 A ND H ow TO C A R VE . 111

TEA C AKE S .

'

A quart o f fl our
pint o f sour crea m tea spo onful s a laeratus
, o ne ,
-

t w o cups o f m olas ses a li t tle cinam on and s alt m ak e a sti ff pa ste

, , ,

and bake i n a m oderate oven .

BRE AKFAS T B U T T E R C AK E S .

O equart o f sour m ilk on e t ea

n ,
-
spoon ful s a laera t us a li t tle salt o n e , ,

and a hal f cup o f boiled rice t w o , table spoon ful m olasses or hal f cup
-

o f sugar a li t t le ginger and flour

, , enough to m ake a s t i ff batter .

B U C K VV H E A T -
C AKE S .

T ak e on e of
buck w heat m eal hal f a cup o f n ew yeast a
qu ar t -
, ,

tea spoon ful o f sa laera t us a litt le salt and su ffi cient n ew m ilk o r cold
-

w ater to m ake a thick bat ter Put i t in a w ar m place to rise . .

W hen it h as r is en su ffi cien t ly bak e i t o n a griddle or i n a Spider , .

T h e griddle must be w ell bu t tered a nd t h e cakes are bet ter t o be ,

s m all and t h i n .

P LAI N I NDIA N C AK E S .

T ake a quart o f si fted I ndian m eal sprinkle a little sal t over i t

'

, ,

m i x it w i t h scalding w a t er stirring ; bake on a tin stove oven ,In .

»

diau C ak e I S m a d e w i th but t er milk o r sou r m ilk w ith a l i t tl e -

, ,

crea m or butt er rubb ed into the m eal , and a tea spoon ful -
o f s a lmra
tus.

B UT T E R C AK E S FO R TE A .

B eat eggs put the m in hal f pint o f m ilk and a te a cup o f

t wo , ,
-

c ream w i th hal f a t e a spoon ful o f s a laera t us dissolved in t h e crea m 3

, , .

li t tle sal t ci n na m on and rose w ater i f y o u like s t ir i n si fted flou r till

,
-

t h e ba t ter is s mooth and t hic k B ake the m o n a griddle or i n a pan , .

B u tt er the pan w ell drop t h e ba t t er in s m all round c a kes and qui t e

.

t h in . T hey m ust be turned and n icely bro w ned L ay t he m on a .

p l a te w ith a li t tle butte r bet ween each lay er .

C R E AM C AK E S .

"
O quart o f flour one pint o f crea m a little sou r crea m on e tea
ne , , ,

spoon ful o f s a lze ra t us di sso lved i n the sour cream I f the flour i s n o t .

m ade su fficien t ly w e t w ith the above quantity o f crea m add m ore ,

s wee t crea m .

R O LLS .

R ub into a pound o f flour hal f a tea cup full o f bu tter add hal f a -

te a cup o f s w eet yeast a lit tle salt and su fficient w ar m m il k to make

, ,

a s t i fi dough cover and p u t it w h ere i t w ill be kept w ar m and it w ill

‘

, ,

rise in t w o hours T hen m ake into rolls or rou nd cak es T hey w ill
. .

bak e in a quick oven in fi fteen m i nu tes .

112 n o w T o c o ns ,

C UP C AK E .

T ak e one c up of butte r t wo cups o f su gar three c ups of flour

, , , and
four eggs T ea s poon ful of s a l sera t us n u t m eg and rose w ate r
.
,
-
.

T EA C AK E .

T o tour cups o f flour add three cups o f sugar , t hree eggs on e , c up

o f b utter , o n e cup of m ilk , and on e spoonful o f dissolved pea rlash .

I NDIA N C AKE .

T ake th ree c up s o f I ndi a n meal t wo cups o f flour one hal f a t ea , ,

«

cu o f m olasses a little salt , o n e tea spoon ful o f sal aera t us a n d m i x

p
-

, ,

t he m w i t h cold w ater .

L O AF C AKE .

T wo p ou n d s of flour , hal f a p oun d of sugar, quarte r o f b utter , thr ee

eggs , o ne gil l o f m ilk , h al f a t ea c up s weet e mptyings , cinna mo n an d
-

r ese water .

C OMMO N G I NGE R -
BRE AD .

T ake a quart bo w l ful o f flour and rub into a tea cup of sw eet b ut ,
-

ter t w o cups o f s ugar th ree o f m olasses t ea cup o f cream t ea spo o n

, , ,
-

,
-

ful s a lmra t us ginger t o yo ur ta ste

, Mak e it s tiff b atter b ak e i n a .
,

q uick o r en .

GI NG E R BR E AD -
.

Four cups o f fl our three eggs , , one cup of b u tter, t wo of s ugar , one
of cream , g inger nut meg , , s a laera t us

ARROW ROOT -
CU T S ARDS .

Four eggs deser t spoon ful

, one of arro w r o ot -

, one pint of mil k

s weetened and spice d to t h e taste
, .

GI NG E R SNA P S .

T ake pint o f m olasses o n e tea cu p o f b utter on e s po on ful o f

on e ,
-

gi n ger and one tea spoon ful o f s a l mr a t us ; and boil all the i ngredi
-

ents thoroughly ; w hen nearly hold add a s much flour as can b e rolle d ,

i nto the m i xt ure .

J UMB E L S .

Bub to a cream pou n d o f sugar and hal l a poun d o f b utter add

9. ,

eigh t w ell beaten eggs essence o f le mon or rose w ater to the taste
,
s

an d flour t o mak e the ju m bles stiff enough for rollin g o ut R oll o ut .

,

i n po w dered sugar about hal f an inch w ide and four inch es long
, ,
a n d for m t he m into rin gs by j oin i ng the ends L ay the m on fl at .

b uttered ti n s a n d b a k e i n a qu i ck oven
, .
 Is a n ew t o c a s t s .

C AR V I N G .

La d ie s o ught pecially to make carving a stu dy ; at their ow n

es
h ouses t hey grace t h e table and should be enabled to per form t h e
,

tas k allotted to the m w i t h su ffi cient skill t o preven t rem ark or t h e ,

calling forth o f eager pro ffers o f assistance fro m good natured visi - ~

t ors near w h o probably w ould not present any better clai m t o a neat
,

per for m ance .

C arving presents n o di ffic ulties ; i t si m ply r e quires k no wl edge .

A l l displays o f exertion o r violence are in a very bad taste ; fo r i f

not proved an evidence o f the w a nt o f ability o n the part o f t h e
, they present a very strong testi mony of the to ughness o f a
oint
jcarver
.

Ligh t ne ss o f h an d a n d dexterity of m an agement are n ecesssary a n d ,

can only be acqui red by p ractice T h e flakes which , i n such fi s h as .

s al mon and cod are large should n o t be broken in serving fo r the

, , ,

beau t y o f the fish is then d estroyed and the appetite for it inj ured , .

I n addi t ion t o t h e skill i n the u s e o f the kni fe , ther e is also requi red
ano t her desc ript ion o f kno wled ge an d that is an ac quain t ance w i th ,

t h e best p art o f t h e j oint fo w l o r fis h bei n g carved , T hus in a

, .

h au n ch o f ven ison t h e fat w hich is a favorite m ust be ser v ed w i t h

’
, ,

e a ch slice in the s h o ul dei o f m utton there are so m e delicate c u t s in

the u nder par t T h e breast and w ings are the best parts o f a fo wl
.

and t h e t rail o f a w oodcock o n a t oas t is the choicest part o f t h e bird .

I n fis h a par t o f t h e roe melt or l iver shoul d acco m pany the pi ece o f

, ,

fis h served T h e li s t ho w e ver is too nu mero us to m e nt io n here and

.
, ,

i ndeed the kno w l e dge can only b e ac quired by exp erience I n large
, .

es tablish men t s the gross dishes are carved at t h e bu ffet by the bu t le r ,

but in middle socie t y t hey are p laced u pon the table I n t h e follo w i n g .

direction s a cco m panied b y diagra ms w e have endeavored to be as ex

, ,
.

licit as possible but w hile they w ill prove as land marks t o t h e u rn ,

n i t i a t ed he will fi n d that practice alone w ill enable h i m to carve

,

with s kill and facility .

P ART or A S IRL OI N or B e ar .

T here are t wo m ode s o f helpin g

this joint either by carvin g
long t hin slices fro m 3 to 4 and ,

assis t ing a por t io n o f the m a r s

ro wy fa t w hich is foun d u nde ra

,

n eath the ri b s to each person

,

o r by cu t ting thicker s lice s i n

the direction 1 to 2 Whe n .

s ent t o table the j oint shoul d b e

l ai d down on t he d i sh w i th t h e s urfa ce 2 upp ermos t .

 n ow ro c o on ,

SU C KI N G coo k
P ro , T he
sh oul d send a roas t pig to
table as displ ayed h ere ga rn ,
~

i ehed w i t h head and ears ,

carve the j oints in the d i rec

tion sho w n by the lines in the
diagram then divide t h e ribs ,

serve W i th plenty o f sauce ;

should one b f t he join t s be
too m uch it m be se p ara t ed :
R o as t P i g .
a y ,

a n d stu ffi ng
should acco m pany it A n . ear and t h e ja w
parts w ith m any people .

A N A I T C H B O NE or B E E F -
.

T his is a si mple join t to

carve bu t the slices fro m i t
,

m ust be ou t quite even and ,

o f a very m oderate thick

n ess V h en the joint l S
t’
.

boiled be fore cu t t ing to,

serve re m ove a slice fro m

,

the w hole o f t h e u pper

a r t o f s u fi c i en t t hickness
p ,

say a quar t er o f an inch ,

in order to arrive at t h e
A i t c h B j u icy part o f the m eat at
—
o-
n e .

m n ot
on
ce C a rve fro m 1 t o 2 let t h e slices be oderately thin too
al
.
.

hin help i h lean in one piece and give a lit t le addition

t ; fa t w t h t a ,

hich you il belo 3 t h solid fa t is at 1 and m ust be

fa t w w l fi n d w ; e ,

h round f bee f is carved in t h e sa m e

cut i n slices horizontally T . e o

manner
H AM I t is served as plac
.

ed in the engravi n g a n d ,

sh ould com e to table or n a

men t ed C arve fro m A t o
.

B cutting t hin slices slan t

,

i n gly to give a w ed ge like

,
-

appearance T hose w h o pre .

fer t h e hock ca rved at D in ,

in the same di rect i on as fro m

A to B, the n carve fro m D t o
'

c i n thin sl i ces as indicated

, ,

in the dia gra m

-

B OILE D d o n ot
T r e ns
’

o r
C arve.
across the tongue but cut ,

t hrou gh keep the slices rather t hi n a n d h elp the fa t fro m u nder

,

h ea t h .
 TO C AR V ER
.

T HE BEE F
S I R L O I N or
T h e u nder par t should
fi rst served and carv ,

e d as i ndicated i n the
engraving across t h e ,

b on e I n carving t h e
.

u pper part the sa m e

directions sh ould be
follo w ed as for t h e
ribs or in the ce ntre
, ,

fro m A to B an d help ,

ing t h e fa t fro m D .

BR ISKE T or B E E F mu st be ,

carved in the direction I and 2

quite do wn to t h e bon e a ft er
“

c utti n g o ff the outside ,

should be about t h ree quarte rs -

o f an inc h thick .

R I BS -
OF BE E F carve d si m ilar to t h e s i rloin co mmencin g at
a re ,

the t hi n en d o f t h e joint and c utting long sl ices so as t o assist fa t and

, ,

l ea n a t the sam e ti m e .

R O UN D O R B U T T O C K o r B E E R — R e move t h e upper sur face in t he

s a m e m a nner as fo r an aitch bone o f bee f carve thin horizontal sl ic e s
-

o f fa t an d lean as evenly as possible

,
I t r eq ui re s a sharp kni fe an d
.

s teady hand to carve it well .

S A D D LE or Mur
TONtai l end . T he
i s divide d in t h e en a

graving and t h e ,

k idn eys sk ew ered

u nder ea ch division ;
this is a m a t ter o f
taste and is n ot a l ,

w ays done C arve .

fro m A to B i n thin
slices help fa t from ,

the ver t ebr ae on

Sa d d l e o f Mu t t o n o n both sides o i the
”
4
.

l o re , and t h en carve cross w ise as m ar k ed i n the engraving w hich ,

i v e s you b o t h fa t and l e an help a slice o f k id ney t o those w h o de

g
a

sum it .
116 s ow T O co on ,

LE G or M or r on . T he
p art
un ofd er or t hic k es t
the leg should b e p lace d
upper m ost and C a rved in ,

slices m oderately t h i n ,

fro m B t o 0 M an y p er
“

a
.

s o n s have a taste for t h e

k nuckle and th i s qu e s ,

tion should be a sked ,

a n d i f p re ferred , s hould

b e a ssi st ed When cold ’ .

the back o f t h e leg shou l d

be placed u pper m os t a n d ,

Leg o f Mu t t o n . th u s carved ; i f the cra m p

bone is request ed and so me persons regard it as a dain ty hold t h e
, ,

s hank w i t h your le ft han d a n d insert your kni fe at D passing it

, ,

r ound to E an d you w ill re m ove i t

,
.

R I BS or B E E F T here are t w o m odes o f carv i ng thi s j oin t ; t h e

.

first w hich i s n o w beco m ing co mm on and is e asy to an a ma t e ur c ar a

, ,

ver , is to cut across t h e b on e c om m en cing i n t h e cen t re and servin g ,

fat fro m A as m ark ed in the engravin g o f the s irloin , or i t s h o uld be

,

carved i n slic es from n t o c co m m en cin g ei t he r i n t h e centre o f the

‘
,

j oint o r at the sides O ccasi onall y t h e bones are re m oved and t h e ,

m eat for med in t o a fi llet it should then b e carve d a s a r o und o f bee f .

T HE LO I N or Mur r ort i f Sm all should be carved in

, b egi n ch O p s ,
n in g w i th the outer chop i f large , carve slices t h e w hole len gth A .

n eat w a y is to run the kni fe along t h e chine bone and u nder t h e m eat
long the ribs it m ay t hen be cu t in slices a s sho w n in the e n graving
,

o f the sa ddle o f m utto n an d by t h is pr ece ss fa t an d le a n a re

s erve d toge t her ; your kni fe should be very sharp an d i t s h ould b e
done cl everly .

N E C K or M UT T O N i f the scrag and chi ne b o ne are re moved i s

, , ,

carved i n the d irec t ion o f the b ones .

T H E S C RAG o r Mur r o n shou ld be separated fro m the ribs o f t h e

n ec k an d w hen roasted the bone assisted w i t h the m ea t
, .

H AUNC H o r MUT T O N is car v ed as haunch o f venison .

R OA ST F O W L T his operation i s a
.

n i ce a n d skil ful one to per for m ; i t re

quires both observatio n and practice .

I nsert the kni fe bet ween t h e legs an d

th e sid e press back the leg w i t h t h e
,

blade o f t h e kn i fe a n d the j oin t w i ll , ,

disclose i ts el f : i f y oung i t w ill part ,

b ut at b es t i f j udi cio usly m anaged ,
,

will require b ut a n i ck where t h e

 AND HOW T o O AR V .

oi n ts un i te Re move your w ing from D to B cut through and lay it

g
.
,

a s w ith the leg s eparating t h e joint w ith t h e edge o f you r kni fe

, ,

rem ove the m erryth o ught and neck bones nex t this yo u w ill a cc o m ,

l i h by in erting h kni fe and forci ng it under the rai i t ‘

p s s t e b o n es se ,
'

and it w ill readily s eperate fro m the b reast Y o u w ill divide the
-

b reast fro m the body by cutting through the s mall ribs do w n t o t he

vent turn the back upper m ost n o w put your kni fe into about the
, ,

centre bet w ee n the nec k and ru m p r aise t he lo w er part fi rm ly yet ,

ge n t ly it w ill easily seperate turn t h e ne ck or r u mp fro m you take

, , ,

03 t h e side bones and t h e fo w l is carved .

I n separating t h e thigh from the dru mstick yo u ,

m ust insert the kni fe exactly at the join t as w e h a ve ,

indicated i n the engraving t his ho wever w ill be found

to require practice fo r t h e joint must be accura t ely
,

hit or else m uch d iffi culty w ill be experienced in

,

getting the parts asunder T here is n o di fference in .

carving roas t and boiled fo wl s i t full gro w n b u t in a ,

very you n g fo w l w hen roasted the b reast is served ,

w hole T h e w ings and breast are i n t h e h i ghes t

.

favour but the leg O f a y oung fo w l is a n excellen t

,

part C apons w hen very fi n e and roasted s hould

.
,

h ave slices c arv ed fro m the brea st .

G E E SE F ollow w ith your k ni fe the

.

l ines m arked in the engraving A to B , ,

a n d c u t slices t h en remo ve t h e w ing , , ,

a n d i f t h e party be large the legs m us t ,

also be re m oved and here t h e d zsj ozn ter

'

wil l again prove serviceable T h e s t ufl .

~

ing as in t h e turkey w ill be ob t ained

, ,

by m aking a n in ser t ion at the apron c .

G UI N E A FO W L are carved in the sam e m anner .

Q uArL s L A NDRAIL WH E AT E ARS LARKS an d all s mall birds are

, , , ,

s erved w hole .

G R O U S E A N D P L O V E R are carved a s partridg es .

S NI P E A ND W OO D C O C K are divided into t wo part s ; the trail being

s erv ed on a toast .

F ish should never be carve d w ith steel ; assisting requires m ore

care than kno wledge ; t h e prin
e ip e l caution is t o avoid breaking
the flakes I n carving a piece O f .

s al m on as here en g ra ved c u t t hin ,

slices as fro m A t o B and hel p , ,

w i t h it pieces O f the b elly i n t h e

direc t ion m arked fro m O to D , ,

the bes t fl a vored i s the u pper 0)

Mi d d l e C u t f S a l m n
O t h i ck pa r t
o . .
118 HOW TO C O OK ,

C OD s
’
H E AD AND S HOU LD E RS . C arry the kni fe from 1 to 2 a nd ,

t h en a long the li n e to 5 hel p ,

slices acco mpanied by so m e o f

t h e sound w hich is t o be fou n d
,

l ining t h e back and w hich yo u ,

m a y Obtain by passin g t h e
kni fe u nder the back bone a t -

5 ; serve also a piece O f liver

Many choice part s l i e i n t his
dish and b y i nquiry you w ill
,

soon ascertain w h ich t h ey

s H e ad
C od
’
. a re

H ADDO C K I t is d ressed whole u n less un u sual ly large When

. ,
.

sent t o t able it is split its w hole length a n d se rved one hal f the head ,
-

t o the tail O f the o t h er part i t is carved across .

MA C K E R EL s hould al ways
be sen t t o t able head to t ai l ,

d ivide t h e m eat fro m t h e bone

by cutting dow n the back
length w ise fro m l to 2 up per , ,

par i s t h e bes t A ll s m all fi sh .

such as herrings s mel t s & c , ,

.
,

are s erved w hole .

N E C K O F VE AL .

Were you t o a t
tem pt to c arve eac h
chop and serve i t , ,

you w ould not only

place a gi gan t ic h i t
upon t h e pl a t e O f
t h e person you i h
ten ded t o hel p b u t ,

you w ould w aste ti me an d i f the vertebrae has n o t been joi n t ed b y

,

t h e bu t cher you w ould fi n d yo ursel f in the positi o n O f t h e u n grace fu l

,

carver bein g co m pelled to exercise a degree O f s t ren gt h w hic h s h ould

,

n ever h e su ffered t o appear very p o s si b l y ,

too assi s t in g gravy i n a , ,

m anner n o t conte m pla t ed by t h e p erson u n for t u na t e eno u gh t o recei ve

it. O ut diagonally fro m B to A and help in slices O f m odera t e t hick
,

n ess you can cut fro m c to D in order t o se p arate t h e s m all bones ,

d i v i de a n d serve t h e m havi ng fi rst inquir ed i f t h ey are desired

,
.

L O I N O F VE AL T h is j o i n t is sen t t o table served a s sirloin o f bee f

.
.

H a v m g tur ned i t ove r c ut O u t t h e kidney and the fat return it to i t s

, ,

m t i and carve i t as in t h neck f veal fro m B t o A

p p p
r o er o o n , e O ,

T h e kidney is u sual ly pl aced

' '

h elp W i t h it a slice O f ki d n ey and fa t .

u pon a dry t oas t w h en re m oved fro m the joi n t .

 AN D HOW TO C AR V E .
119

T H E B R E AS T OF

Veal . S ep a rate t he
ribs fro m A t o B
t h ese s mal l bones ,

w hich a r e the s w ee t
est and m os tly c h O
sen you w ill c u t ,

the m as at D D D ,
,

and serve T h e lon g .

ribs are divided a s at

c c c ; and having
ascertained the pre
ference o f the esron help a c cordingly at good tables the scr a g is
p ; ,

not served but is found when properly cooked a very good ste w
, , , .

C ALE S H E AD T here i s
’
.

mu ch more meat to be O b
t a i n ed fro m a cal f s h ea d
’

carv ing it one w a y by

than another C arve fro m .

A to B cu t ting qui t e d o w n ,

t o the bone A t t h e fles h y .

part O f t h e n eck end y o u

w ill fi n d the t hroat s w ee t
b read which you can help ,

a slice O f w i t h the ot h er .

part you w ill r em ove the eye w ith the point O f the kn i fe , and divide
i t in hal f helping those to i t w h o pro fess a pre ference for i t t here are
,
-

so me tasty gelatinou s pieces around i t which are palatable R e move

,
.

the ja w bone and then you w ill m eet w ith so me fi n e flav ored lean
-

,
-

the pal ate w hich is under the head i s by so me thought a dai nty and
, , ,

should be pro ferred when carving .

B OILE D RKE Y i s tr u ssed i n a

T U
di fferent fashion to t h e roas t but ,

t h e s a m e directions g i v en for the fi rs t

a pp l ies to t h e second T h e legs i n .

t h e b o il ed turkey bein g dra w n in t o

t h e body m ay cause so m e lit t le d if
fi c u l ty a t fi rst in t heir se para t ion ,

b u t a littl e practice w ill s oon sur

Bo i l e d T urk ey .
m ou n t i t .

S H O U L D E R O F VE AL is s en t t o t able w ith the under par t placed up

pe r m o t l l elp i t a s a s h oulder O f mutton , beginning at the kn uckle
‘

s
.

en d.
1 20 H OW TO C O OK ,

a sliceF ILLE T or VE AL . C ut
O ff t h e w hole f the e r p ar t
O u pp
i n t h e same w a y as fr o ma rou n d
O f bee f this being i f w ell roas t
’
«

, ,

ed O f a n ice bro wn shou ld be ,

-

helped in s mall pieces w i t h the

sl ice s y ou cu t for each person .

T h e stu ffi ng is sk e w ered i n t h e
fl a p and w h ere t h e bones ,

co m es out t here is so m e placed ;

help t his w i t h t he m eat w i th a ,

piece O f t h e fa t .

A S HO U LD E R or M U T T O N .

T his i s a joint u pon w hi ch a

g reat diversi ty O f Opinion ex
i s ts m any pro fessing a specie s ,

o f horror at its insip i di t y ;

o thers fi nding m u ch delicacy
O f flavor i n cer t a i n par t s I n ,

good m utton there is n O doubt

but that i f properly m anaged
it is an exce llent j oin t an d ,

i f ju d i ciously served w ill give ,

satis faction to a ll w h o partake O f it I t sho u ld be served hot I t is . .

sen t t o table lyin g o n the dis h sho w n in t h e annexed engravin g C o m e .

m ence carving fro m A to B taking out m oderately t hin slices in t h e

,

s h ape O f a w edge ; so me nice pieces m ay th en be helped fro m t h e

blade bone fro m C t o B cu t t ing o n bo t h sid es O f t h e bone C u t the
, ,
.

fa t fro m D carving i t i n t h in slices

,
S o me O f t h e m ost d elica t e
.

par t s ho w ever lie on t h e u nder part O f t h e shoulder ; t ake O ff t h i n

p i eces horizon t ally fro m B to c and fro m A ; so me tender slices are
, ,

t o be m et w i t h a t D b u t th ey m ust be c u t t hrou g h as indica t ed

,
.

T h e shoulder O f mut t on is essen t ial ly a j oint O f t i t bi ts and ,

there fore w hen ca rving i t the t astes O f t hose at table should be

, ,

consul ted .I t is a very insipid j oint w hen cold and shou l d t h er e ,

fore be b ash ed i f sen t t o table a second ti me .

W I LD D UC K WIDG E ON T h e breast O f these fo w ls bei n g the

AN D .

best por t ion is carved in slices w hich bein g re m oved a glass O f O ld

, , , ,

port m ade hot is poured in t h e hal f O f a le m on seasoned w i t h cay

,

e n ne and salt should t hen be squeezed i n t h e slices relaid i n t heir ,

places and t hen served the j oints being re m oved the s ame as in
, ,

o t her fo w l .

PART RIDGE S eparate the legs an d then divi d e t h e bird into

.
, ,

t hree ar t s leav i ng each leg and w in g t ogether T h e breas t is

p , .

then l l ded from the back and helped w hole the latter bei n g assis t
, ,
 AN D H O W TO C AR VE .

ed w ith any O f t h e other parts When the party co n sists entirely O f

.

g en t le men Only the bird is divided into t wo by cutting right through

,

fro m the vent to t h e n eck .

PioE O N . L i ke w ood cock , these birds are cut in hal f through ,

the breas t an d back an d h elped
a

R OA ST T U RKE Y —O ut long slice s

, .

.
,

fro m both sides O f t h e breast d o w n

t o t h e ribs , at A B to t h e b rea s t
‘

bone I f a l arge b i rd the legs m ay

.

b e re m oved , a n d the dru m sticks

t aken o ff T h e joint O f th e pinio n
‘

i s just belo w B T h e stu ffing may

.

b e re m ov ed by m aking an incision in the apron .

B OIL E D F O W L —T here is but li ttle d i fieren c e in the

.
m ode O f carv
ing roast a n d boiled
fo w l and t hat little
,

lies in t h e breast O f
the former being gen
era lly served en t ire
t h e t hi gh bone too is , ,

pre ferred by ma ny t o .

t h e w ing .

Bo i l e d Fo w l —b r e as t . B o iled
"

F o wl —ha c k .

C U S T A R D S ,
C R E A M S ,
a c

O Usr AR D s .
—
B oil a pint
f m il k w ith le mon peel and cinnam on
O ,

m i x a pint o f cream , and the yolk o f eg gs beaten ; w hen the m ilk

t astes O f the seasoning , s w eeten it enough for the w hole , pour it into
the crea m , and stir it w ell , then give the custard a si mmer til l O f a
proper thickness d o not let it boil , and stir it o n e w ay the w hole
ti me ; then flavor w i t h a large spoon ful O f peach w ater, and t w o O f -

brandy I f the custar d i s re quired very ri ch , use a quart o f cream

.

and no mil k .

LE M O N C UST ARD ake the yolks O f ten eggs beaten strain them
T , ,

and w hip the m w ith a pint O f cream boil the juice O f t wo lemons ,

s weetened w i t h the rind O f o n e:; w hen cold strain it t o the cream

,

an d eggs ; w hen it al m ost boils put it into a d ish grate o ver the rin d
, ,

O f a le m on and bro w n w ith a sala man d e r

B LA C K C URRANT J E rm a —Mak e i t t h e same way as red curra n t

.
,

jelly using very co arse sugar

,
.
 1 22 HOW To C O OK ,

R I C E C usT AR D s —T ake spoon ful of rice flour a pint of n ew

. on e t ea -

milk the yolks o f three eggs a table spoon ful o f ra t a fia sugar to l i

, ,
-

kin g m i x the rice very s m ooth an d stir it w ith the eggs into the , , ,

boiling milk .

C HE RR Y I C E C RE A M —Pound h al f a p ound o f preserved cherri es .

u nstoned put the m into a basin w ith a pint o f crea m the juice o f a
, ,

le m on and a gill of syrup ; pass it t hrough a sieve and freeze i t i n

, ,

t h e usual w a y .

C URRA N T I C E C RE A M — Put into a basin a large Spoo n ful an d a hal f

.

o f curran t jelly; w ith hal f a gill o f syr u p squeeze in the j uice o f o ne

le m on and a hal f add a pint of cream and a little cochineal pass i t
, ,

through a sieve and freeze it in the usual w ay ,

.

L E M O N I C E C R E A M —T ake the juice o f four lem ons and the peel o f

.
.

o n e grated add t w o gills o f sy ru p a n d o n e pint o f cream , m i x it all

,

t oget her pass it through a sieve and freeze i t

, , .

S T RAW B E RR Y I C E C R E A M —Pass a pint o f picked straw berrie s .

through a sieve w i t h a w ooden spoon add four ounces o f pow dered ,

sugar and a pint of cream and freeze

, ,
.

W A T E R I on s —I f j am s you must rub the m through a

m ade fro m ,

sieve adding t hick boiled syrup and le m on juice and so me jelly and
, , ,

coloring i f for pink and the w hite o f an egg w hipt u p before you
, , ,

add i t to the best hal f pint o f spring w a t er ; i f for ja m you m us t

;
-
.

have a good pint o f m ixture in all to m ake a quar t m ould i f fro m ,

frui t s w i t h syrup you w ill not need w ater , .

A PI L E J E rm a—Pare and core fi ve dozen o f pippins put the m i n

’
,

a pan w ith enou gh wa ter t o cover them let the m boil gently un t il ,

s o ft let t hem cool then strain the m through a jelly bag p u t the juice
,
-

i n your preserving pan and t o each pint o f juice put one pound o f
-

fi n e su gar and t h e p eel o f t w o lem ons t h en boil it until reduced to ,

the sti ffness o f cal f s foot jelly ski m it w ell and add t h e j uice o f a
’
-

, ,

lem on ; i f you cannot get t h e pippin any acid apple w ill do , .

R ED C U RRA NT the fi re in a pan a pint o f clari fie d

J E LLY .
—S et on
sugar w hen i t boils p u t in a quart o f picked red currants in w hich
, ,

let the m boil for hal f an h our ski m it w ell and at ti mes add a lit t le , ,

cold w ater to raise the scu m w hen boiled enough run the liquor ,

throu gh a sieve into a _h asin into w hich you have squeezed t h re e l em

o n s then put i n so m e isinglass and s et
, y our jelly i n a m ould o n ice t o
coo1
W HI T E C URRA N T J E LLY T ake the seeds fro m a dozen p ounds o f .
-

w h ite currants and put them into ten pounds o f clari fied sugar ; take
,

your saucepan fro m t h e fi re stir the jelly l igh t ly w ith a ski mmer the n , .
,

boil it up t w ice after w hich pas s it through a sieve ; replac e it ove r

,

the fi re takin g care to keep t h e sides o f t h e pan clean w ith a s pon ge

,
’

so that t h e ell y does n ot becom e colored b y the h eat i n boiling ski m ,

it and fin i s the sa m e as the red jelly

, .
 AND HOW To C AR V E . 1 23

C ALV E s E o oT
’
-
J E LLY calves feet put them on w ith .
—
C hop up t w o
’
,

about four to boil this should be done the day b e

quarts o f w ater
fore y ou require the jelly keep it w ell ski mmed and boil gently al l
d a y it w ill t hen be reduced to about t w o quarts the next m orning
,

take o ff a l l the grease and w ash the top w ith a little w ar m w ater t hen ,

rin s e it w ith cold place the stock i n t h e proper sized stew pan to a l -

l ow it to boil w ell then put in a par i n g o f le m on , w i t hout any w hite

,
'

adhering to it t w o or three cloves a piece o f cinna mon a few brui s

, , ,

ed coriander seeds a bay lea f let i t boil fo r a few m inutes and then
, , ,

take i t off to ge t cool H ave ready broken in a bo w l six o r eight .

w hites o f eggs and t h e sh ells ct t hem u p toge t her squeeze fi ve or , ,

six le mons s t rain the juice add sugar to the w hites o f eggs and a
, , ,

glass o f cold w ater the n add the le m on juice add all this w ell m ixed
,

t o t h e calves foot s t ock place i t on the fi re a n d let i t rise t o the t O p

’
-

o f your ste w pan being car e ful i t does not

g
,o over then take it fro m
the fi re place o n the cover and put so me hot coals u pon it let it be
, , ,

still a few m inutes and then run it repeatedly throug h the jelly bag
,
-

t i ll beauti fully bright and clear flavor w ith w hatever i s desired .

C HE RRY J E LLY —H aving taken the stalks and stones fro m t w o

. .

pounds o f dark red fleshy c herries put them in a basin po und the , ,

kernels and squeeze the j uice o f four le m ons throu gh a t a m my m ash

, ,

the cherries w i th a w ooden spoon putting fi rst i n hal f a pot o f cur

“

rant jelly then t he kernels l as tly the lem on juice and m i x thes e w ell
, , ,

toge t h er then having boiled and ski mm ed a pint of clari fied sugar
and isinglass put the cherries into a jelly bag pour t he su gar &c
,
-

, , .
,

over t h e m and run it through t il l quite clear ; i f not su ffi ciently

s w eet add m ore sugar —i f the contrary add m ore le m on juice ; w et
,

, ,

the m ould set it in ice and fi l l it w ith the jelly but do n ot t urn it ou t
, , ,

till the last m inute .

L E M O N J E LLY —S et a p i nt and a hal f o f cl a ri fied sugar o n the fir e

.
,

and dil u te it w i t h a little w ater ; w hen i t boils and has been w ell
ski mm ed put i n t w o ounces o f clari fied isin glass w ith a little le m o n
,

p ee l c u t very thin let t hese boil till you have squeez e d t hrough a
sieve into a basin t h e juice o f six l em ons then pass your sugar and ,

isin gl ass to i t and se t it i n a m ould like o t her jellies ; w hen turned

,

o u t g arnish w i t h dried jell i es

, .

R UM J E LLY T o a quart bottle o f co mm on w hite w ine add a

.
-

, .

pound o f lu m p sugar reduced t o syrup and clari fied then take a n ,

ounce o f isinglass dissolve it thorou ghly strain it through a sieve

, , ,

and m i x it w i t h t h e syrup m ilk w ar m w hen this m ixture is nearly

cold pou r it in t o the w hi t e w ine m i x it by stirring it w ell then add
, , ,

a spoon ful or m ore i f desired o f old J am aica r u m stir it an d pour it

, , ,

i nto a m ou ld o r glasses i t intended for evening parties

, , .

MARMALAD E —m ay be com posed of al most any fruit the best being ,

ap ricots peaches oranges quinces apples & c

, , T hey are m ade by , , , .
1 24 H OW To c o ox ,

boiling the fruit an d s ugar together t o a sort of pulp stirring them ,

occasionally w hile o n the fi re it is k ept in pots w hich mus t not b e ,

c overed till t h e m ar m alade is quite cold the p roportion o f sugar is

h al f a po und to each pound o f fruit
A PP LE MAR M ALAD E —s ca ld apples until they w ill pulp fro m t h e
.

core t hen take in large lu mps the sa me quantity o f sugar as a pple

,

a mp the sugar i n w ater t hen boil the m keeping it w el l s k i mmed ;

' ‘

, ,

boil it un t il it is o f a thick syr up then put i t to the p ulped apple

,

boil it over a quick fi re about a quarter o f an hour ad d t h e grating ,

o f o ne le mon and six clov es but take t h e cloves o u t again ; then fi ll

,

yo u r j ars
B LA NC M AN G E —T ak e o n e ounce of picked isinglass boil i t i n a
.

.
,

pin t o f w ater with a bit o f cinnam on till i t is melted add three quar ,

ters of a pint o f cream t w o ounces o f s w eet al monds s ix bi t ter ones

, ,

blanched and b ea tem an d a bit o f l emon peel s w eeten i t and stir it

over the fi re When it boils strai n it and let it cool squeeze in th e
. , , ,

juice o f a lemon and put it into m o ulds G arnis h accor d ing to fan
”

.
,

cy .

T o CLARI F Y SUGAR —T ak e the q uantity of fine

loaf sugar w hite
you intend to clari fy add t o it h al f a pint o f very clean w arm w a t er
,

fo r every pound ; w hen dissol ved add to it the w hite o f o ne or t w o

eggs—as t he quantity may re quire—w ell w hipped put it o n the fi re;
,

a n d w hen it co mes to a boil pour into it an ordinary t ea cup ful o f

,
-

cold water ; o n i ts ris i ng again t o a boil remove it an d let it settl e , ,

for t wenty minutes ; ski m the scu m from the top p our o fl the s yr up ,

int o a clean vessel w i t h su fficient quicknes s t o leave all the sed i men t
a t t he b ottom an d such stea d ines s a s t o prevent any o f the la t ter ri
,
s

s ing an d m ixing w ith it .

TH E EN
DE C I DE DLY T H E BE ST C O OK BO O K E V E R PUBLI SH E D . Pr i c e 2 5 06 11

A N D

G I V I N G P L A I N A N D E AS I LY U N DE R S T O O D
DI R E CT I O N S FO R

Pr e p a r m g, C oo k in g S e r v m g,
W I T H T H E GR E AT E S T E C O N O MY E V E R Y K IND o r D I S H
, .

A LS O
“ 01 V T O C AR V E
A LL K I N D S O F M E A T , P O U LT R Y ,

G A M E A N D FIS H .
 T H E C H E AP E S T P A P E R IN T H E UNIV E R S E '

T H E C H E APE S T , F UN N I E S T , AN D BL S T

M O N T H L Y P U BL I C AT I O N
E VE R O F FE RE D T O T H E R E A D I N G C O M M UN I T Y .

T he Pub l ish e r o f T H E W E L C O ME G U E S T h as n o h e s i t ation

i n s et t i n g for t h h is clai m s t o u nivers al p at ron age : h e o ffers t o o
a

m uch , i f any t hing , an d expec t s T H E W E L C O M E G U E S T w il l

b e w elco m e In every s en s e o f t h e w ord—as a cherish e d G u est i n
e ver y fam il y In t h e U nion .

T H E W E L C O ME G U E S T is

P u b l i sh ed 1 st of e v er y M on th ,

AT T H E LO W RA T E O F
E N T Y FI V E
'

T W -
C E N T S A Y E AR .

C O N T A I N I N G A G R E A T V AR I E T Y O F
SE LE C T E D AN D O R I G I N AL E N T E R T A I N I N G MA T T E R , AN D I N ST R UC
T IV E A N S W E R S T O C OR R E SP O N D E N T S ,
W I T T Y J O K E S, S H O R T S T O R I E S,
T H R ILLI N G ADV E NT U R E S , L AU G H ABL E Y AR N S
I MP O R T ANT R E C I PE S, R O MAN T I C S K E T C H E S
E X C E LLE NT P O E T R Y .

AL L T H A T IS BE ST IN P OL I T E L I T E RA TU R E
I N H IS T O R I C AL I N F OR M A T I O N , IN W IT AN D H UM O R,
I N AR T R E C OR D S , IN R O M AN CE AN D R E AL I T Y .

N O T I C E

An y p e r s on o r c u b o f p ers o n s , w h o w i s en d u s ( po s t p a I d ) tw o d o a r s fo r e i gh t
l ll ll
u b s c r i p t i o n s t o o u r p a p e r , o r fo r t w 0 d o a rs w o r t h o f o u r b o o k s , w e W
ll ill
’

, i n re t u rn ,
s e n d t o t h e n a dd res s ( p o s t a ge p a i d ) a n y fi ft y en t bo o k pu b i s h e d b y u s ; a n d a n y
c l
on e wh o w i ll s en d t h e n a me or n a m es o f t h e i r fr i e n d s , w e w i s en d a s p e i
ll en copy
. cm
o f o u r P a p e r t o t h e i r a dd re s s g r a t I S . dd res s , p o s t p a i d ,
A
FR E DE R I C A BR A D Y ,
.

1 26 NA SSA U S T R E E T , N . Y .
 New ; C om p l et e , U s efu l , an d C h ea p .

LE T T E R W R I T I NG
M AD E E A S Y ,

S H O W I N G P L AI N L Y

H ow t o C om pos e Let t ers u p on a l m ost ev er y Subject .

A N D G I V I N G N U M E R O U S E X AM P L E S O F M O D E L S T Y L E S FO R

Lett er s 011 Love, Fr i en dsh i p , Busi n ess, Legal Ad a i r s,

& c .
,
65 0 .

So t h a t t h e m o s t i ll i t er a t e m ay e as i ly l e a rn to w r i te an e He c t i v e an d c o rrec t
i l
ep s t e .

W C o p i es se n t, p o s t ag e fr e e , o n re c e i p t o f 13 c e n ts .

F A BR A D Y , P
. . u b lish er

f D i ck en s H o u s eh ol d W ord s ,
“ ’
o

1 2 6 N A SS A U S T R E E T .

T O C O K
HOW T O C AR V E ,

G I V I N G P L AI N , P R AC T I C AL E AS IL Y U N D E R S T O O D
D IR E C T I O NS FO R P R E P AR I N G C O O K I N G,
W I T H T H E G R E AT E S T E C O N O MY ,
E v er y k i n d of Di s h fr om t h e s i m p l est t o t h e m ost di ffi cu l t .

AL S O ,

SH OW I NG H ow T O P R E SE R V E E VE R Y DE S C R IP T I O N

V E G E T A B L E <8: F R U I T ,

IN T H E BE ST , C HE A PE ST , AND M O S T P ALA T A B L E T L
S Y E .

P ri c e, 2 5 C en ts.

P ub i s h e d b y
l
1 2 6 NASS A U S T R E E T .

W Si n g le C o p i e s s e n t o n re c e i p t O f p ri c e .
 BR A D Y ’
S P U BL I S H I N G H O U S E
'

” '

1 2 6 N a s s a u S tr e e t , N . Y .

FR E D E R I C A BR AD Y , .

( Su ccess or t o E . D LO N G, ) .

BOOKSE LL ER PUBLISH E R
A AN D N . Y . GE NT FO R T H E W O R KS P U BL I S H E D BY

T . BPETERSON. B
ROTHERS , PHILADELPHIA,
An d P ub l is h er C H AR L E S D I C K E N S H O U S E H O L D W O R D S , t h e m os t ’
of

p o p u l ar Mag az i n e of t h e d ay . S ub s c r i p t i o n , p e r y ea r .

N O T I C E T O A L L .

F A B RA D Y w
. . ou ld g a ll h i s
s t ate u b i c a t io n s a t p r i e s
th at h e i s n ow s e ll i n P l c
w h i h a r e , I n t h e m s e v e s , a T er y sp ec i a l i n d u e e n t t o
c l e a e rs , w h a t e v e r m a y b e cm D l
t h e e x t e n t o f t h e r t ra d e , t o o p e n a i
o u n ts W th h i m H i s d i s o u n t s , a s i s a re a d y cc i . c l
we ll k n o w n , a re a r ge r t h a n t h o s e o f a n y o t h e r h o u s e I n t h e t r a d e ; a fa t w h i h
l c c
W ill , h e t us s , in
r t d u e a l l d e a e rs w h o a re n o t a re a d y I n c o rr e s po n d e n c e W t h h im
c l l i
i
t o g v e h i m a t ri a l .

H e d ea l s i n a n d s upp l i es er er y th z n g of i n t er es t t o t h e t r a d e, a n d s e l l s a t p r i e s
’

c
c c
w h i h a n n o t fa i t o g i v e t h e l
o s t t h o ro u g h s a t i s fa t o n m
o o k s e e rs a n d Ne w s ci . B ll
A ge n t s w o u d d o w e l t o o r d e r d re t fro
l l th e u b i s h e r, a s t h e y W i c
b e s upp e d a t m P l ill li
a n e a r e r d a t e t h a n t h e y c a n p o s s b y ge t t h e
li fro o th e r h o u s e s i l m m .

N E W B O O K S N O W R E A D Y

By G W . . M R ey n ol ds
. . Book s b y P op ul a r Au th or s
E Bo u T il e oy a l Fa v 011 t e’
E m s en i e
9
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fii oooooooo
ai f h m gt v fiP
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p a p er , '
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l te‘ 5,
er er
I m o g en H a r t l a n d . 50
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£
d
.

50 1 1 0 ll o u
C a n o n b u r y H o u se,
50 “ l y
0 1 1 30 51 e a r n s
A d a Ar u n d el . .

T h e P a t r i o t C r u i s er .
O l iv i a 50
50 T
h e Ma i d o f t h e R a n ch c,
L ei la
.

T h e li l a n i a c ’ s
K a r a Th ar i ' 50
N ew A m e r i c a n J o k er ,
O m a r p a gl i h 50
s a n d C o n f ec
P a st r y C o o k
’
C ath ari n e l m ii r 50
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i vh ite l ‘ad y , ‘

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fl w to C ook a nd H ow to
W ag n er q
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u th s fo r Yo u n g W i v e s
L et t er W ri ti n g Mad e
By Pi er ce E g an
Book s
.

N ew Son g , Ill ust r ated .

T h e Sn a k e i n th e G r a ss.
c
m pl ete ,
o 50 C h a r l e y Fo x’ s E t h i op i a n So n g
T h e Fl o w er o f th e Fl o c k 50 Bo o k .
L a d y Bl a n c h e ,
co m p l e te,
.

50 G C h r i st y s E t h i o p i a n J o k e
e o .
'

Bo o k . N o 13
E l l e n Ak e n z a , 25 C h a r l e y F o x ’ s Bi j o u S o n g B’ k . 13
L i fe i n t h e fa r W est .
25 G eo C h ri sty ’s E t h i op i a n J ok e
.

Di a r i e L e s s a i r e , 25 Bo o k . N o 3 .

T h e M ex i c a n ’ s 25 C h r i s t y ’ s C l o w n J o k e Bo o k .

ug An y W o rk i n th i s L i s t w i ll b e s en t t o an y p l ac e , free of po s ta ge , o n re c e ipt o f
p ri e c dd r e s s a s a b o v e
. A .

W ra d y s M a B o t h C a t a o gu e
’
mm l O f a ll t h e b es t an d mo st p o pu l B
ar o o k s s en t fr e e
o f p o s t a ge S e n d C a s h rd e rs t o
. O
FR E DE R IC A . BR ADY , 1 2 6 N a s s au St .
, N Y . .