Part 7
_Contributed by Mrs. Morris Longstreth, Philadelphia, Pa._
Boil two hours in just enough water to cover them. Spice with cloves, etc., while cooking. Take the water they were boiled in and add a glass of jelly and a cup of wine and a little of the dressing to this gravy.
“A FRICKASIE” (COLONIAL RECIPE).
MRS. JOHN BURROUGHS, PHILADELPHIA, PA., 1734.
Take ye fowls, cut them in pieces and clean them. Season with pepper and salt, a little mace, nuttmeg cloves, some parslay, a little bit of onion. Let them lay 2 hours, then flowr them very well, fry in sweet butter and make ye butter hott before you put them in. Fry a fine brown. Wash ye pan and put them in again with a pint of gravy. Lett them swimyer in ye gravy. Take the yolks of 3 eggs with a little grated nuttmeg and a little juce of lemon and 2 spoonfulls of wine. Shake it over the fire till it is as thick as cream, pour over ye frickasie and so serve it to ye table hott.
FRICASSEED RABBIT.
_Contributed by Mrs. Charles B. Maury, Washington, D. C._
Skin and cut in pieces, lay in cold water a few minutes, drain and put in saucepan with pepper and ¼ lb. pickled pork cut in strips. Cover with water and simmer ½ hour. Then add a small chopped onion, a tablespoon of chopped parsley, a blade of mace and cloves. Mix to a smooth paste 1 tablespoonful flour, stir it in, and simmer till the meat is tender, then stir in ½ cup rich cream; if not thick enough add a little more flour. Boil up once and serve.
AN OLD VIRGINIA RECIPE FOR BRUNSWICK STEW.
_Contributed by Mrs. Robert H. Maury, Richmond, Va._
Two or three squirrels, 1 qt. of tomatoes peeled and sliced, 1 pt. butter beans, 6 potatoes parboiled and sliced, 6 ears green corn cut from cob, ½ lb. butter, 1 teaspoon ground black pepper, ½ teaspoon cayenne, 1 gal. water, 1 tablespoon salt, 2 teaspoons sugar, 1 onion cut up. Put on water with salt in it and boil up 5 minutes. Put in the onions, beans, corn and potatoes. Pepper chicken or squirrels, which must be cut into pieces, and laid in cold water to draw out the blood. Cover closely and stew 2½ hours very slowly, stirring frequently from the bottom. Then add tomatoes and sugar and stew an hour longer. Ten minutes before you take it from the fire add the butter cut in bits the size of a walnut and rolled in flour. Give a final boil, and serve for dinner.
TO ROAST PARTRIDGE OR ANY SMALL BIRDS.
MRS. ROY MASON, FREDERICKSBURG, VA.
_Contributed by Mrs. James T. Halsey, Philadelphia._
Lard them with slices of bacon, dredge and baste them. Lay them in pan, let them roast ten minutes. Take the grated crumbs of half a loaf of bread--put in a stew pan and shake lightly--until brown. Lay it between your birds and pour over them melted butter. Serve very hot.
TO ROAST PIGEONS.
MRS. ROY MASON, FREDERICKSBURG, VA.
_Contributed by Mrs. James T. Halsey, Philadelphia._
When you have dressed your pigeons, roll a good lump of butter in chopped parsley with pepper and salt--put it in your pigeons. Place in pan, dust, and baste them. If a good fire, they will be done in twenty minutes. When ready, lay on hot dish and place around them bunches of asparagus with parsley and butter sauce to serve.
TO DRESS DUCKS.
AN OLD VIRGINIA RECEIPT.
_Contributed by Mrs. Gulielma Harrison, Brandon, Va._
The ducks being singed, picked carefully and drawn, mince the livers with a little chopped bacon, some butter, a tablespoon chopped onion, parsley, salt, pepper and mushrooms. These being all mixed together, put into the bodies of the ducks and roast them, covered with slices of bacon, and wrapped in paper. Then put a little gravy, the juice of an orange, a few shallots minced all into a stewpan. Shake in a little pepper. When the ducks are roasted take off the bacon, baste them and pour your sauce with the juice of orange over them, dish and serve _very_ hot.
TO DRESS DUCKS WITH ONIONS.
_Contributed by Mrs. James T. Halsey, Philadelphia, Pa._
Stuff ducks, with livers, bacon and onions minced. Add one kitchen spoon of butter; salt and pepper and chopped mushrooms. Put into bodies of ducks and roast. Cut off the roots of small onions, blanch them in scalding water, pick, and put into a stewpan with a little gravy. Set over a gentle fire and let simmer. When done thicken with cream and flour. Place ducks on hot dish, pour the ragout of onions over and serve very hot.
TO ROAST WILD DUCKS.
_Contributed by Mrs. James T. Halsey, Philadelphia, Pa._
When the ducks are dressed, put in them a small onion, pepper, salt and a spoonful of wine. If fire is good they will roast in twenty minutes. Make gravy of necks and gizzards, a spoonful of wine, half an anchovy, a blade or two of mace, one onion and a little cayenne pepper. Boil until reduced to a half pint. Strain and pour over ducks. Serve with an onion sauce. Garnish dish with pieces of bread, cut in small pieces and browned.
POTTED PIGEONS.
PHILADELPHIA, PA.
Stuff them with high seasoned stuffing, then dredge them with flour and fry them in butter until they are very brown, with half a nutmeg, little mace, half teaspoon of allspice and cloves (ground) to 6 pigeons. Then put them in the kettle and stew about three hours. To increase the gravy put some hot water, flour and salt into the butter and spices in which the pigeons have been fried. If still not enough gravy, add some flour and water, say a large teacup to six pigeons. Add a half tumbler of wine just before they are done.
WILD TURKEY A LA HANNA.
CHEF OF ARLINGTON HOTEL, WASHINGTON, D. C.
_Contributed by Mrs. James M. Anders, Philadelphia, Pa._
Take a very nice wild turkey about three and a half pounds. Singe, draw and cut head off. Then split but do not separate. Season with a good pinch of salt and a half pinch of pepper. Cover all over with a soup spoon of sweet butter and put it to broil for twelve minutes on each side. Prepare timbale moulds with spaghetti filled with puree of chestnuts and decorate the dish. Have ready cream sauce with chopped up truffles and send it to the table.
TO STEW WILD DUCKS.
MRS. LEWIS W. MINOR, NORFOLK, VA.
_Contributed by Mrs. James T. Halsey, Philadelphia, Pa._
Having prepared fowls, rub the insides with salt and pepper and a little powdered cloves. Put a shallot or two with a lump of butter in the body of each duck. Lay in a pan that will just hold them, putting a large spoon of butter under and over them, with a little vinegar and water. Add pepper, salt, lemon peel and a brush of sweet herbs. Cover pan closely, and let them stew until done. Pass liquor through a sieve, pour over the ducks, and serve hot with a garnish of lemon sliced and pieces of bread fried.
MEATS.
ROAST PIG.
BEATRICE LLOYD, GODERICH, LAKE HURON.
_Contributed by Mrs. William A. Glasgow, Jr., Philadelphia, Pa._
Take a young pig, after thoroughly cleaning inside, rinse it out with salt, soda and water, then again with cold water, wiping pig dry inside and out. Prepare following dressing: 1 cupful of crumbs, ½ onion chopped, 2 tablespoonsful powdered sage, 3 tablespoonsful melted butter, 1 saltspoonful salt, 1 saltspoonful pepper, ½ nutmeg grated, and yolks of 2 eggs well beaten. Moisten with ½ cup of soup stock. Stuff pig into its original size and shape, sew up, place in kneeling posture, dredge with flour, pour a little hot salted water in dripping pan, baste with butter and water 3 times as the pig warms; afterward with gravy from the pan. When it begins to smoke all over rub every 20 minutes with rag dipped in melted butter. This will keep skin from cracking. Roast in moderate oven 2 hours, place pig on dish with parsley and celery tops, a wreath around neck, and sprig or apple in mouth. Thicken gravy with brown flour.
CHILI CON CARNE.
A RECIPE GIVEN BY THE MEXICAN AMBASSADOR TO MRS. FRANCIS B. LORING.
_Contributed Through Mrs. Lily Latrobe Loring, Washington, D. C._
Cover two pounds of tender beef with water and push the kettle back on the stove where it will barely simmer until the meat is in shreds. Then add six large sweet red peppers seeded and cut into long narrow strips, a large onion minced, a tiny pod of garlic, and a large cupful of ripe tomatoes chopped. Cover and simmer until the vegetables are thoroughly done. Salt to taste.
VEAL BIRDS.
_Contributed by Mrs. Meredith Bailey, Philadelphia, Pa._
Have veal cut from the leg in very thin slices. Pound thoroughly and trim in pieces 2 inches wide by 4 inches long. Chop the trimmings fine and add half as much cracker crumbs. Season highly with salt, pepper, celery salt, cayenne, a few drops each of lemon and onion juice, moisten with stock and sufficient egg to hold the mixture together. Add melted butter or chopped fat salt pork to whole. Spread the meat with the mixture, roll and fasten with skewers (wooden toothpicks the best for this purpose). Season with salt and pepper, roll in flour and fry to a golden brown in butter. Finish cooking by placing the birds in a stew pan, adding cream to nearly cover (½ pt. of cream which you buy thinned with milk is enough), allowing them to remain for thirty minutes. Remove the skewers, and arrange on pieces of toast or zephyrettes. Strain the cream remaining in the pan and pour around, or serve with a thin white sauce.
SAUSAGE SURPRISES.
BESSIE FRASER, GODERICH, LAKE HURON.
_Contributed by Mrs. William A. Glasgow, Jr., Philadelphia, Pa._
Halve ½ lb. of sausages and remove their skin. Coat each piece with mashed potatoes. Roll in egg and bread crumbs and fry in boiling lard.
VEAL LOAF.
MRS. J. A. HEWLETT, BROOKLYN, N. Y.
_Contributed by Mrs. James Crosby Brown, Rosemont, Pa._
Take 1½ pounds of veal and boil until tender. Soak ¼ box of gelatine in the liquor. Boil 6 eggs very hard and mash fine. Chop the veal fine and season with salt, pepper and lemon. Put alternate layers of veal and egg into a mold, press down and pour gelatine over all. Put on ice to harden.
JELLIED TONGUE.
MARY B. GARROW, GODERICH, LAKE HURON.
_Contributed by Mrs. William A. Glasgow, Jr., Philadelphia, Pa._
One large boiled tongue, cold. Two oz. of gelatine in ½ pt. of water, 1 teacup of brown gravy, 1 pt. of liquor in which tongue was boiled, 1 tablespoonful of burnt sugar, 3 tablespoons of vinegar, 1 pt. boiling water. Put together gravy, liquor, sugar and vinegar. Add the dissolved gelatine and mix well, then the boiling water, and strain. Cut the tongue in slices, as for the table. Let the jelly cook and begin to thicken. Wet a mould, put a little jelly in the bottom, then a layer of the tongue, more jelly, and so on until the mould is full. Cover and set on ice. Garnish with flowers.
LIVER DUMPLINGS.
SOPHIE FISHER, PHILADELPHIA, PA.
_Contributed by Mrs. Meredith Bailey, Philadelphia._
Take a calf’s liver and chop it very fine, mix it with ½ lb. of beef suet also chopped very fine, ½ lb. flour, 2 minced onions, a handful of bread crumbs, 1 tablespoon of chopped parsley and sweet marjoram mixed, a few blades of mace, a few cloves powdered, a little pepper and salt. Mix all well together, wet the mixture with eggs well beaten. Make it up into dumplings with your hands well floured. Have ready a large pot of boiling water, drop the dumplings into it with a ladle, and let them boil an hour. Have ready bread crumbs, browned in butter, to pour over it before they are sent to the table.
A FAMOUS BRISTOL METHOD OF CURING HAMS.
Six lbs. fine salt, 3 lbs. of brown sugar (or 3 pts. molasses), 1 lb. saltpetre powdered; mix all together for 20 hams. Rub each ham well with the mixture, and lay them in tubs for 5 or 6 days. Then put them in brine strong enough to bear up an egg. Keep them in 4 weeks, and then smoke thoroughly.
LIVER WURST.
MRS. ROY MASON, “CLEVELAND,” KING GEORGE CO., VA.
_Contributed by Mrs. James T. Halsey, Philadelphia, Pa._
Take 6 hogs’ haslets, and take from them all imperfect parts. Put them on in pot of water, and boil them until tender. Put them on a tray, liverlights and heart, chop them very fine. Put on in another pot about 6 lbs. of fat pork. Boil it tender, take off the skin, chop it fine, and mix it with the liver. Then put both in the water in which the pork was boiled, throwing away that in which the haslets were boiled, as it would spoil the whole. Chop 12 onions, put them in the pot and put it on the fire. Season with sage (rubbed fine), salt and pepper. Then stir in the meal until thick enough to fry. A delicious old and tried receipt.
SARONY BEEF.
MRS. STEPHEN BROCK, ST. LOUIS, MO.
_Contributed by Mrs. A. B. Carrick, Philadelphia, Pa._
Take a shin of beef from the hind quarter. Have it cut in four pieces. Put it in a pot well covered with water, and boil it until the meat and gristle fall from bones. Chop the meat very fine, put it in a dish or jar, and season well with salt, pepper, cloves and sage to your taste. Pour in the liquor in which the meat was cooked, and place away to harden. Cut in slices when cold.
WESTPHALIA HAMS.
The following compound will give to any common ham the taste so much appreciated in that sold in Westphalia, and is recommended to those who prefer that flavor. To 100 parts of water, dissolve 4 pts. of salt, 2 of brown sugar, 1 of Barbadoes tar, 1 of spirits of wine. After it has been well mixed and has stood for several days, take 3 tablespoons mixed with the salt and saltpetre necessary to cure an ordinary ham, and rub well in.
TO DRESS CALF’S HEAD AS TERRAPIN.
_Contributed by Mrs. Richard Gilpin, Philadelphia._
Take a head prepared and cleaned. Soak the head in water, changing several times, till thoroughly clean. Take out brains and tongue, then cover with water and boil 30 minutes. Then cut up meat in small pieces, save a bowl full of the liquor the head was boiled in, put away till ½ hour before using. Have ready the yolks of 6 eggs boiled hard, 2 tablespoons of browned flour, and beat together with ½ lb. of butter. Put the meat in the pot with the liquor and when hot stir in the flour. Stir together and give it a boil. Last of all, add a teacup of cream, and when ready to serve dash in a glass of wine. Serve very hot.
FRESH TONGUE.
MISS SCHENCK, WASHINGTON (1880).
_Contributed by Miss Elizabeth Sinclair Lyon, Bryn Mawr, Pa._
Select a fine fresh tongue, boil and skin it, and serve hot with the following sauce: Sauce--Two ounces butter, 1 tumbler currant jelly, ¼ lb. citron, ¼ lb. raisins, ¼ lb. blanched almonds, ¼ lb. dried currants, and 1 large glass port wine. As you remove this from the fire add a dash of vinegar. Place the tongue on a deep meat dish, and pour the sauce over it.
CHRISTMAS HAM.
_Contributed by Mrs. George W. Anderson, Savannah, Ga._
Soak in cold water over night, then put to boil in cold water, and let it boil slowly until tender. Then take off the skin, which must come off easily, prepare a dressing of 1 beaten egg, 2 spoonsful brown sugar and rolled bread crumbs or cracker dust, all beaten together and spread over the ham. After the ham is put in the pan to bake, pour 1 pt. of sherry over it and baste it until the wine is absorbed and the top well browned in the oven.
PICCADELLO.
MRS. BRADLEY F. JOHNSON, BALTIMORE, MD.
_Contributed by Mrs. John Poe, Baltimore, Md._
Take any cold scraps of meat you may have, and chop very fine. Mix with them 3 slices of ham, or one third of bacon to the quantity of fresh meat. Put in a cool place and make the sauce. Sauce--Put 1 qt. tomatoes in a stew pan and boil until done. Remove the cover, and pass through a potato masher. Serve with salt and pepper, and mash a teaspoon mustard, 1 tablespoon butter. Put meat in saucepan, and pour sauce over it. Stir up whites and yolks of 4 eggs, and stir until eggs are scrambled. When done, serve on toast on a hot dish.
LIVER TERRAPIN.
A PHILADELPHIA RECIPE.
_Contributed by Mrs. Charles Duggin, New York._
Parboil the liver. Keep the liquor for gravy. After cutting the liver in small pieces, return to the saucepan with the liquor. Season with salt and black pepper, butter the size of an egg, a teaspoonful of dry mustard to be mixed with 2 tablespoonsful of browned flour. Boil 3 eggs hard, cut in fine pieces and add just before serving. Sherry wine to taste.
BROILED BREADED BEEF.
_Contributed by Mrs. Meredith Bailey, Philadelphia, Pa._
Cut rare roast beef in pieces ¾ inch thick, season with salt, pepper and onion juice if desired. Brush over with white of egg and roll in soft bread crumbs. Place on greased broiler and broil over a clear fire five minutes. Serve with horseradish sauce. Mix 2 tablespoons of grated horseradish with 1 tablespoon of vinegar, 1 salt spoon each of salt and pepper. Mix thoroughly, stir in 4 tablespoons of cream beaten stiff.
TO CURE HAMS OR BEEF.
MISS SHIPPEN, SEPTEMBER 1ST, 1814.
_Contributed by Mr. and Mrs. John Cadwalader, Philadelphia, Pa._
To 8 gallons of water add 12 lbs. of coarse salt, 3 pts. of molasses, 4 oz. of saltpetre, and 1 shovel of ashes. Boil it until no scum arises, let it stand until cold. Pack your meat in a tight cask gently, for fear of the cement arising. You must put a weight to press it, so that the pickle covers it at least 3 inches. The quantity of pickle is to be made in proportion to the quantity of meat you cure. If your hams or beef be large, they must remain in 6 weeks; if small, 4. You may cure tongue in the same manner.
CORNED BEEF HASH.
NEW ENGLAND, 1750.
_Contributed by Mrs. Mary C. B. Alexander, Philadelphia, Pa._
Take 1 cup of meat chopped fine with a meat chopper in a wooden bowl, 2 cups of potatoes, cold boiled, also chopped fine. Melt a good tablespoonful of butter in a frying pan and put in the meat and potatoes after carefully mixing with a fork. Sprinkle with red pepper. Pour over this a cup of milk into which a teaspoon of flour has been beaten. Cover and set over the fire until brown. Invert on platter and serve immediately.
LIVER AND KIDNEY STEW.
_Contributed by Mrs. Charles B. Maury, Washington, D. C._
One lb. of calves’ liver, 1 beef kidney. Fry the liver brown, set the kidney to simmer in 2 qts. of water until done, then set aside. The next day slice the kidney and liver, and put together in the water the kidney was boiled in. Add a few spices, thicken with browned flour, rubbed in 2 tablespoonsful of butter. Slice half a lemon, 2 hard boiled eggs, ½ glass of wine.
SANTA CRUZ PUDDING.
_Contributed by Mrs. E. W. Clark, Senior, Germantown, Pa._
One pound chopped raw veal, equal quantity in butter and bread crumbs. Boil 1 qt. milk, put in large lump of butter, pour over crumbs and set aside to cool. To meat add pepper and salt, thyme and allspice and a little nutmeg. When bread and milk are very cold beat in meat, add 5 well-beaten eggs. Pour in buttered pudding mould and boil 3 hours. Serve with a rich tomato sauce.
PATE DE VEAU.
_Contributed by Miss M. M. Halsey, Philadelphia, Pa._
Three and one-half lbs. of finest part of leg of veal, fat and lean. Chop fine. Take 6 or 8 small crackers rolled fine, 2 eggs, piece of butter size of an egg, 2 teaspoons of pepper and nutmeg, 1 slice of fat salt pork chopped fine. Work all together in form of a loaf. Put bits of butter on top and grated bread crumbs. Put in pan with water and bake 2 hours.
SAUSAGES.
_Contributed by Mrs. Gulielma Harrison, Brandon, Va._
Four lbs. lean meat, 4 lbs. fat, 3½ oz. fine salt, 2½ oz. black pepper, 1½ oz. sage.
CREOLE RECIPE FOR GRILLADES.
MISS GOTTSCHALK, PHILADELPHIA, PA.
Slice 1½ lbs. veal, choosing it very lean. Fry in butter in frying pan until tender. Add 3 good sized onions sliced in round pieces, also chop parsley, season with pepper and salt. Do not spare the pepper. When your meat is well cooked through and of a golden brown, pour over a cupful vinegar, then put it aside and let the whole simmer gently for 10 minutes. Then serve hot.
(This recipe is over 100 years old, and comes from San Domingo.)
TO MAKE OLLO.
FROM MRS. RANDOLPH’S COOKING BOOK (VIRGINIA, 1831).
_Contributed by Miss Meta Lisle._
Take 2 lbs. beef and 1 lb. mutton, a chicken, and a small piece of pork. Put them into a pot with very little water. Set it on the fire at 10 o’clock to stew gently. Sprinkle over it an onion chopped very small, pepper and salt before you pour on the water. At half after 12 put into the pot 2 or 3 apples peeled and cut in 2 or 3 pieces. Cut up 2 tomatoes, taking off skin, 2 or 3 cymblins, a handful of chopped mint, lima beans, in fact any vegetable. Let them all stew until 3 o’clock. Celery tops cut small may be added at half after 2 o’clock.
(This is evidently for an old-fashioned 3 o’clock dinner.)
KIDNEY AND MADEIRA SAUCE.
MRS. RICHMOND PEARSON, ASHEVILLE, N. C.
_Through Mrs. Portieux Robinson, Richmond, Va._
Take 6 kidneys and cut the outside off and soak in cold water 2 hours. Then drain off water and put in fresh cold water on stove and boil 4 hours. Then season with pepper and salt to taste, and 1 tablespoon butter thickened with a little flour. Just before serving pour in 2 wine glasses of Madeira.
TO MAKE SAUSAGES.
MRS. ROY MASON, FREDERICKSBURG, VA.
_Contributed by Mrs. James T. Halsey, Philadelphia, Pa._
Take tender pieces of fresh pork. Chop exceedingly fine. Chop some of the leaf fat, and put together in proportion to 3 lbs. of pork to 1 of fat. Season very highly with pepper and salt, add a small quantity of dried sage rubbed to a powder. Make into cakes and fry. They are better this way, but keep better in skins.
TO ROAST HAM.
FREDERICKSBURG, VA.
_Contributed by Mr. Wellford Mason, King George Co., Va._
Soak 24 hours and scrub ham with clean brush. Boil it well. Take off the skin, cover top with bread crumbs and black pepper. Make incisions with knife. Place in oven to brown.
YORKSHIRE PUDDING.
LONDON, ENGLAND. (DATE 1800 OR EARLIER.)
_Contributed by Mrs. Charles Duggin, New York._