Part 4
Put in the pot two pounds of beef; if you have veal or beef bones, break them and throw them in also, but they require longer boiling to dissolve the gelatine. Put in half a pound of sweet ham or bacon, add all the sweet herbs, such as thyme, basil, parsley and marjoram; last of all, salt and pepper to taste. Boil for three or four hours. When it is sufficiently boiled, take off, strain, and put away to cool. Take off all the fat and sediment, and clarify by throwing into it the whites and shells of three eggs; add three blades of mace and a cup of wine or lemon juice. Place it again on the fire, let it boil a few times, and strain it through a jelly-bag. When well made it is delicious with cold turkey, and under the name of “aspic jelly,” figures in the finest French cooking.
NO. 22.--TOMATO SAUCE, RICH AND VERY FINE
Take a dozen large ripe tomatoes, pick off the stalks; extract the seeds and watery juice by squeezing them in the hand. Place the pulp in a stewpan with four ounces, or a quarter of a pound, of raw ham, cut into cubes; a dozen small eschalots and a bunch of thyme or parsley. Throw in a little butter, and fry all gently until the tomatoes soften sufficiently to be passed through a strainer. Mix this _puree_ with a cupful of good soup-stock or other soup; add the strained juice of the tomatoes, and let boil fifteen minutes, then set it by to clarify. Serve it hot. When canned tomatoes are used, omit the first directions.
NO. 23.--BROWN OYSTER SAUCE
Prepare this just as white oyster sauce (No. 24); only you use brown gravy instead of cream, as in white oyster sauce.
NO. 24.--WHITE OYSTER SAUCE
Put three dozen oysters in a stewpan, without their juice, which save; mix with the oysters, half a pound of butter, thickened with flour (work it well with a spoon); season with cayenne pepper and salt, and thin with a cup of milk or cream, and a cup of oyster juice. Boil altogether for ten minutes.
NO. 25.--OYSTER SAUCE FOR BOILED TURKEY
Put three dozen oysters in a stewpan; save their liquor in a bowl; mix with the oysters half a pound of butter and flour, worked together, and season with cayenne pepper and salt; thin this now with the liquor from the oysters and a cup of cream. Let it boil ten minutes and serve on the turkey.
NO. 26.--SAUCE PIQUANT
Put a large spoonful of sweet butter in a stewpan, slice into it two onions, two carrots, a little thyme, two cloves, two eschalots and a bunch of parsley; add, if liked, a clove of garlic. Let them cook until the carrot is soft, then shake in a little flour; let it cook five minutes more, and add a cup of beef or veal stock, and half a cup of strong vinegar; skim and strain through a sieve. Add salt and pepper when boiling. This is nice on cold meat.
NO. 27.--STOCK FOR SOUPS OR GRAVIES
Break the bones of a knuckle of veal, add to it a pound of lean beef and a half pound of lean ham; stew in two quarts of water until it is reduced to one. If for gravy, add to it two carrots, two turnips and two heads of celery. When the vegetables are soft, strain and keep for use. Water added to gravies spoils them.
NO. 28.--EGG SAUCE WITH LEMON
Boil six eggs; when cold, take off the shells, and slice them into a cup of melted butter; add pepper and salt, and stir constantly while heating. Add the juice of a lemon, or vinegar, or catsup as preferred. This sauce is equally good for boiled fish or poultry.
NO. 29.--HORSERADISH SAUCE
To a spoonful of mustard add three tablespoonfuls of vinegar and a little salt; if you have it, put in two spoonfuls of cream. Grate into this as much horseradish as will thicken it; then mash a clove of garlic and your sauce is ready.
NO. 30.--TO KEEP HORSERADISH
Grate the root, and pour strong vinegar over it, and bottle. This is fine for roast meat.
NO. 31.--SAUCE ROBERT
Cut into small pieces four large onions; brown them with three ounces of butter and a spoonful of flour. When yellow-brown, pour on them half a pint of veal, or beef gravy, or soup; let all simmer for half an hour; season with salt and pepper, and at the moment of serving, add a dessertspoonful of made mustard.
NO. 32.--PIQUANT TOMATO SAUCE
Mash half a dozen ripe tomatoes (pick out the seeds), put them in a stewpan with sliced onions, and a little meat gravy; let them simmer, till nearly dry, then add half a pint of brown gravy, left of cold meat, and let it cook twenty minutes. Strain and season with cayenne pepper, salt and lemon juice. Tarragon vinegar may be used instead of the lemon juice.
NO. 33.--CREAM SAUCE
Put a quarter of a pound of butter in a stew-pan, with a small tablespoonful of wheat flour, a teaspoonful of chopped parsley, and the same of young onions, or eschalots, chopped fine; add a saltspoonful of salt, and the same of pepper, and a grated nutmeg. Mix these well together, then add a glass of cream, or rich milk, set it over the fire, and stir it with a silver spoon until it is ready to boil; if it is too thick, add more milk. This sauce should be stirred for fifteen minutes. Extract of celery improves it. Serve with boiled rabbits, meat or poultry.
NO. 34.--APPLE SAUCE
Peel, quarter, and core some rich, tart apples; add a very little water, cover and set them over the fire; when tender, mash them smooth, and serve with roasted pork, goose, or any other gross meat.
NO. 35.--CRANBERRY SAUCE
Wash and pick a quart of cranberries; put them into a stew-pan, with a teacupful of water, and the same of brown sugar; cover the pan and let them stew gently for one hour; then mash them smooth with a silver spoon; dip a quart bowl in cold water, pour in the stewed cranberries, and leave till cold. Serve with roast pork, ham, turkey or goose.
NO. 36.--SAVORY SAUCE FOR A ROAST GOOSE
A tablespoonful of made mustard, half a teaspoonful of cayenne pepper, and three spoonfuls of port wine. When mixed, pour this (hot) into the body of the goose before sending it up. It wonderfully improves the sage and onions.
NO. 37.--FRIED PEACHES FOR SAUCE
Take peaches, not fully ripe, wash and wipe them; then cut them in slices a quarter of an inch thick, and fry in the pan, after pork. Serve with the meat. This is a South Carolina dish.
NO. 38.--FRIED APPLES AS A RELISH
Wash fine, fair apples without paring; cut them in slices an eighth of an inch thick, and fry in hot lard, or pork fat. Serve with fried pork.
NO. 39.--RICH LEMON SAUCE, FOR PUDDINGS
Boil a fresh lemon in plenty of water, until a straw will penetrate it, then cut it in slices, and each slice in quarters; add a teacupful of sugar, and the same of butter, with a large teaspoonful of wheat flour worked into it; put all together into a stew-pan, and stir in gradually half a pint of boiling water; keep it over the fire for ten minutes, stirring it all the time, then serve with half a nutmeg grated over.
NO. 40.--HARD SAUCE
Beat a quarter of a pound of butter to a cream, then stir into it half a pound of pulverized white sugar, and beat it until it is light. A wineglass of wine or brandy may be added. Grate nutmeg over it. Put it on ice if the weather is warm.
NO. 41.--TO KEEP HORSERADISH FOR SAUCE
Grate a quantity in season, and keep it in bottles filled with strong vinegar. A clove of garlic added to each bottle is an improvement.
NO. 42.--TO MAKE GOOD VINEGAR; NO. 1
Mix a quart of molasses in three gallons of rain water; add to this, one pint of sharp yeast. Let it ferment and stand four weeks; you will then have good vinegar.
NO. 43.--ANOTHER WAY TO MAKE VINEGAR; NO. 2
To make good pickles or sauces of several kinds, good vinegar is required. To a gallon of water put two pounds of coarse brown sugar; boil and skim it for half an hour. Put it in a tub or jar to ferment; add to it in the tub a slice of raised wheat-bread soaked in yeast. It can be bottled off or put in a cask in a week or two, but must be left unstopped, and the bung covered with muslin to keep out insects.
NO. 44.--TO MAKE GOOD VINEGAR FOR PICKLES
To a gallon of whisky add four pounds of brown sugar, a cup of yeast, and seven gallons of water. Put it into a demijohn or keg. If you set the vinegar in April, it will be good in November to pickle with. Cover the mouth of the vessel with muslin, to keep out flies or insects, which trouble and sometimes ruin vinegar while making. When sharp and clear, bottle it.
NO. 45.--TO MAKE GOOD AND CHEAP VINEGAR
Take three quarts of molasses, add to it eight gallons of rain water; turn the mixture into a clean cask, shake it well two or three times, throw in a few spoonfuls of good yeast, or two yeast cakes; place the cask in a warm place, and in ten days throw in it a sheet of common brown paper, smeared with molasses; it should be torn into narrow strips. This paper seems necessary to form mother, in making vinegar, unless you use whisky to commence the fermentation; then paper is not necessary.
ENTREES
KIDNEY AND MUSHROOM STEW
Cut the kidneys into slices, wash and dry them carefully; pepper and salt them, roll them in flour, and fry in butter till of a delicate brown color. Pour some plain beef stock, or beef gravy, in the pan; add a chopped onion, and stew for half an hour; then put in a cupful of mushrooms, and cook for fifteen minutes. Mushroom catsup will serve as a substitute. Use one-half the quantity of catsup.
STEWED LAMB CHOPS WITH GREEN PEAS
Season the chops with pepper and salt; roll in flour and fry to a pale brown. When done, if the chops are very fat, pour some of it into the stock-pot and cover the chops with boiling water. Parboil a pint of green peas; add them to the chops, together with a large spoonful of sweet butter. Dredge in a spoonful of flour, and let all stew gently for half an hour.
IRISH STEW
Take from one to three pounds of loin of mutton, or ribs of beef; cut it into chops; add by weight as many white potatoes, sliced, as there is beef. Throw in from two to six chopped onions, according to size, some pepper and salt, and a large spoonful of butter to each pound of meat. Let all stew gently for two hours and serve with boiled rice or macaroni.
PIGEON STEW
Pick and wash the pigeons, stuff them with bread crumbs, parsley, pepper, salt and butter mixed; dust with flour, and put into a pan to brown. Add butter and a little soup-stock or gravy. Stew gently until tender. Before dishing add a glass of wine if approved, if not, a little more stock, if the gravy has become too thick.
TRIPE WITH MUSHROOMS
Clean and parboil tripe before cooking. When it is white and tender, cut it into pieces suitable to fry; pepper and salt it, and dip it in flour or rolled cracker, then drop it into hot bacon fat. When browned on both sides, take up and make a gravy of some of the fat in which it was fried, a little flour, and a wineglass of good vinegar. Pour this around the tripe and serve with mushrooms.
STEWED TRIPE, PLAIN
Cut a pound of tripe in long narrow pieces, lay it in a stew-pan and add a cup of milk, or milk and water, a piece of butter as large as a hen’s egg, a tablespoonful of flour sifted in, a bunch of parsley, and a green onion, if desired. Cook slowly for nearly two hours.
TO FRY TRIPE BROWN
It must be thoroughly boiled and tender, or no frying will make it good. Let it be perfectly cold, cut it in pieces, roll each piece in salt, pepper and flour, and fry brown in bacon grease. Frying tripe in lard makes it tasteless. When nicely brown take it up, dredge a little flour in the gravy, and put in a half cup of vinegar. Serve in a sauceboat, or pour over the tripe as preferred.
SCALLOPS OF MUTTON, WITH MUSHROOMS
“Sautez,” or fry the scallops brown, then pour off the fat, add a glass of wine, a dozen button mushrooms, three ounces of truffles cut in pieces, and a cup of broth, or the stock of plain soup without vegetables. Simmer gently, and finish by adding the juice of a lemon.
HASHED BEEF, PLAIN
Slice some beef in very thin pieces, season with pepper and salt, and shake a little flour over it. Next, chop a medium sized onion and put it (without the beef) into a stew-pan with a tablespoonful of mushroom or tomato catsup. Boil for a few minutes, then add a pint of broth stock, or gravy-soup; boil it down to half the quantity. Five minutes before serving, throw in the cold sliced beef; let it boil five minutes and serve on toasted bread.
SANDWICHES. VERY FINE
Take half a pound of nice sweet butter, three tablespoonfuls of mixed mustard, the same of sweet oil, a little salt, pepper and the yolk of an egg. Put it over the fire and stir till it thickens; set it by to cool and chop fine some tongue or boiled ham. Cut the bread thin, then spread on the dressing and over it put a layer of ham or tongue. Press the slices of bread hard together, trim the edges and garnish with curled parsley.
SANDWICHES OF VARIOUS KINDS, FOR PIC-NICS
Home-made bread cuts better for sandwiches than baker’s bread, so if you wish the sandwiches very nice, it is better to make a loaf at home. For bread and butter sandwiches, cut the bread very thin, spread it evenly with sweet butter, and lay the buttered sides together. Lay them in circles on a plate and put parsley on top of them. Sandwiches may be made with cheese sliced and placed between the buttered bread, or with hard-boiled eggs sliced or chopped, and put between. The best are made with boiled smoked tongue or ham, with French mustard spread over the butter.
TO MAKE FRENCH MUSTARD
Put on a plate an ounce of the best mustard, add to it salt, a clove of garlic or a few tarragon leaves. Mince the garlic, stir it in, and pour on vinegar till it is of the proper thickness for use.
VEAL HASH FOR BREAKFAST. VERY NICE
Take a pint cup of cold veal cut small, dredge it with a spoonful of flour, and add a piece of butter the size of a hen’s egg. Put all in a stew-pan with half a pint of water; cover up and put it on the stove; let it simmer for an hour at least, stir it occasionally and add to it some parsley and sweet herbs. Just before serving add a teacup of milk, and serve on toasted bread.
PLAIN VEAL AND HAM PIE. EASILY MADE
Cut a pound of veal and a pound of ham into slices, salt them slightly; chop a cupful of mushrooms, a bunch of parsley, some eschalots, and fry them lightly; add to them a pint of soup stock, boil it together for five minutes and pour it into the piepan where you have placed your ham and veal. Put a dozen hard-boiled yolks of eggs in among the contents of the pie, cover it with a nice paste and bake it one hour and a half.
FRICANDELLONS OF COLD VEAL OR MUTTON
Mince the meat very fine, soak a thick slice of bread in boiling milk, mash it, and mix it with the cold meat; add a beaten egg (or two if you have more than a quarter of a pound of meat), some chopped parsley and thyme, a little grated lemon peel, pepper and salt; make this into cakes, and fry in butter or lard. Serve them dry on a serviette, accompanied with a gravy made from the bones of the minced meat which must be cooked with an onion, a little butter and flour, and milk; when brown it is ready.
VEAL AND HAM RAISED PIE, OR TIMBALE
Lard two pounds of lean veal well with strips of fat bacon, and add two pounds of ham. Line a deep pan or mould with rich paste; lay in the bottom of this a layer of liver forcemeat, then the veal and ham, and so on in alternate layers, till the dish is full. Season between each layer with thyme, bay leaf, marjoram, or any dried and pounded sweet herbs; fill up the hollow places, and cover the pan with paste. Decorate the top of the pie with cut dough leaves; make a hole in the top to pour in the gravy, and let out the steam. Egg the top of the pie and bake it for three hours; withdraw it from the oven, and place the point of a funnel in the hole in the top, and pour in about a pint of good gravy or veal consommé. This should be eaten cold. It will be jellied all through if cooked enough.
VEAL SALAD FOR LUNCH
To a pint of minced veal add three heads of celery. Pour over this a dressing made of the yolks of four hard-boiled eggs, a tablespoonful of dry mustard, and a large spoonful of olive oil. When this dressing is well beaten and perfectly smooth, add to it slowly (to keep from curdling) four tablespoonfuls of good wine vinegar, a little cayenne and salt. Garnish the dish with parsley and celery leaves.
VEAL SWEETBREADS, WITH TOMATOES
Set over the fire two quarts of ripe tomatoes; stew slowly, and strain through a coarse sieve. Add to them four or five sweetbreads, well trimmed and soaked in warm water; season with salt and cayenne pepper. Thicken with three spoonfuls of flour and a quarter of a pound of butter, mixed; cook slowly till done, and just before serving stir in the beaten yolks of three eggs.
VEAL LOAF FOR LUNCH OR TEA
Mince cold roast veal as fine as possible; add a fourth part as much fat ham, a cup of grated bread, or cracker crumbs, and two well-beaten eggs to bind the crumbs together; season with salt, and pepper (black and red), mix and form it into a loaf. Glaze the outside with yolk of egg, and sprinkle over it fine cracker crumbs. Bake half an hour, and serve with gravy made from the bones, etc., of the veal. Serve the gravy hot.
MINCED VEAL AND POACHED EGGS
One pound of cold veal chopped very fine. Boil half a pint of sauce till it begins to thicken or glaze; then add a cup of cream and the minced veal; season with pepper and salt. When dished put six poached eggs around it, alternately with slices of red tongue or ham. This is a nice breakfast dish, and uses to advantage the cold meats from the day previous.
CALF OR PIG BRAINS FRIED
Wash the brains in salt water, and wipe dry and dip in wheat flour or in beaten egg and then in bread crumbs. Fry in butter or lard, and season with pepper, salt and lemon sliced.
CALVES’ AND PIGS’ FEET FRIED IN BATTER
Wash and cook the feet tender, the day before using. When wanted, wash and roll them in a little flour to dry. Set them by, and make a batter of flour, eggs, milk, and a little salt and pepper (one egg is sufficient to two feet); take out the largest bones and roll the feet in batter, or lay them in a pan with hot lard, and pour the batter over them. Fry a delicate brown and serve on toast.
CALF’S HEAD BOILED OR BAKED
Have a head nicely cleaned, and soak it in salt and water to make it look white. Remove the eyes. Take out the tongue and salt it. Of the brains make a separate dish. To boil the head put it in a pot of lukewarm water and boil till very tender. Serve with sauce made of butter, flour and water, some lemon juice and tomatoes. If to bake, dredge flour over it, put on bits of butter, season with pepper, salt, and sweet herbs, set in a hot oven and baste with the water in which it was boiled.
POTTED CALF’S HEAD
Boil a calf’s head or half a beef’s head with a cow-heel until very tender. When done, pick out all the bones and chop the meat and tendons very fine; strain the liquor they were boiled in, and set it away to cool; skim off the fat and pour the jelly over the meat. Season with a teaspoonful of black pepper, salt, and thyme, powdered; boil all together for a few minutes, and pour into bowls or jelly moulds. Serve with parsley. Add a little garlic if the flavor is liked.
COLLARED CALF’S HEAD WITH BRAINS. COLD DISH
Boil half, or the whole calf’s head, as you require. Cover it with water and let it simmer for two hours; take it up, remove the bones, and put them back into the broth; let it continue to stew, adding to it sage leaves, and an onion. Cut the meat of head and brains into a stew-pan, adding to it some slices of ham, pepper and salt, the chopped tongue and an eschalot; let these cook two hours. The brains should be beaten up with two eggs, before putting them in, which should be the last thing. Then pour all in a mould and fill up with the liquor from the head, which should be boiled to a jelly.
CURRY OF COLD ROAST FOWL
Take two large onions, two apples, two ounces of butter, a dessertspoonful of curry powder or paste, half pint of gravy or soup-stock, one spoonful of lemon juice and two tomatoes.
Fry the fowl and the onions in butter to a light brown color; stew the apples, or fry them also. Put all, onions, apples, gravy and fowl, with the tomatoes and lemon juice into a stewing pan and let it stew thirty minutes; then serve with boiled rice. If curry paste is used instead of curry powder, no lemon is required.
WELSH RAREBIT
Cut a pound of cheese in slices a quarter of an inch thick, fry them together five minutes in butter, then add two well-beaten eggs, a little mustard and pepper; stir it up and send it to table hot, on slices of buttered bread.
HAM TOAST FOR LUNCHEON
Beat the yolk of an egg with a tablespoonful of sweet milk; set it on the fire to warm, and thicken it with grated or finely chopped ham; let it simmer a few moments and pour it on buttered toast. This is for one person.
WINTER DISH OF BAKED BEANS AND PORK
This is a very heavy dish, but nourishing, and it is well to know how to cook it, as it is economical.