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THE
NEW ENGLAND COOK BOOK,
OR
YOUNG HOUSEKEEPER'S GUIDE:
BEING A
COLLECTION OF THE MOST VALUABLE RECEIPTS;
EMBRACING ALL THE
VARIOUS BRANCHES OF COOKERY,
AND
WRITTEN IN A MINUTE AND METHODICAL MANNER.
ALSO,
AN APPENDIX,
CONTAINING A COLLECTION OF MISCELLANEOUS RECEIPTS,
RELATIVE TO HOUSEWIFERY.
NEW HAVEN:
HEZEKIAH HOWE & CO., AND HERRICK & NOYES.
1836.
Entered according to the Act of Congress, in the year 1836,
by HEZEKIAH HOWE & CO.,
in the Clerk's office, of the District Court of Connecticut.
PREFACE.
The writer deems that no apology need be offered for adding another to
the long list of works on the truly interesting, if not noble science of
gastronomy, provided she has accomplished the desirable object of
producing a work that will commend itself to all persons of true taste;
that is to say, those whose taste has not been vitiated by a mode of
living contrary to her own. She has made that her aim, and although not
an Ude or Kitchener, she does profess to have sufficient knowledge of
the occult science, if properly imparted, to enlighten those not versed
in culinary lore.
The utter inefficiency of most works of the kind, are well known to
every experienced housekeeper, serving but to lead the uninitiated
astray, who following implicitly the directions given have to lament in
the language of that homely but not inapt proverb, that their cake is
all dough. Among the few exceptions she would mention the Frugal
Housewife by Mrs. Child, which is a very useful book, and fully answers
its author's design; but that is limited as its name imports to the
plainest cooking, and is not intended for those who can afford to
consult their taste in preference to their purse. The writer of this
short but she trusts comprehensive work, has endeavored to combine both
economy, and that which would be agreeable to the palate, but she has
never suffered the former to supersede the latter.
Although the mode of cooking is such as is generally practiced by good
notable Yankee housekeepers, yet the New England Cook Book is not so
local but that it will answer like a modern almanac, without any
material alteration for almost any meridian. It is intended for all
classes of society and embracing both the plainest and richest cooking,
joined to such minuteness of directions as to leave as little as
possible to the judgment of the practitioner, proving to the unskilled
quite a desideratum, while in the hands of the head of the culinary
department, it will prevent that incessant running to and fro for
directions, with which housekeepers' patience are too often tried. The
experienced cook may smile at the simplicity and minuteness of some of
the receipts, yet if she has witnessed as much good food spoiled by
improper cooking as the writer of these receipts, she will not think she
has been unnecessarily plain. In regard to the seasoning of food, it has
been found impossible to give any exact rules, as so much depends on the
quality of the food and seasoning.
The cook should be careful not to have the natural flavor of the food
overpowered by the seasoning, and where a variety of spices are used, no
one should predominate over the other.
Measuring has been adopted as far as practicable, in preference to
weighing, on account of its being more convenient. As many people have
not a set of measures, it has been thought best to use such utensils as
every one has, viz. tumblers, tea cups, wine glasses, &c. but as they
may be thought rather too indefinite by some, the exact quantity will
here be stated; most tumblers are a good half pint measure, wine glasses
usually hold half a gill, and table spoons the fifth of a gill; by tea
cups are meant the old fashioned ones, which hold very little over a
gill.
In conclusion the writer would give her sincere thanks, to those of her
friends who have kindly furnished her with many of their choice and rare
receipts, and to the public she would not add any thing more in its
favor, being strongly impressed with the truth of the adage, that the
proof of the pudding is in the eating.
CONTENTS.
Page.
1. Meat, 1
2. Roast Beef, 1
3. Beef Steak, 2
4. Alamode Beef, 2
5. Beef Liver, 3
6. To Corn Beef, 3
7. Mutton, 4
8. Veal, 4
9. Veal Cutlets, 4
10. Calf's Head, 5
11. Collops, 5
12. Plaw, 5
13. A Fillet of Veal, 6
14. Lamb, 6
15. Shoulder of Lamb Grilled, 7
16. Lamb's Fry, 7
17. Turkey, 7
18. Goose, 8
19. Chickens, 8
20. Fricassee Chickens, 9
21. Pigeons, 9
22. Ducks, 10
23. Baked Pig, 10
24. Pressed Head, 10
25. Souse, 11
26. Tripe, 11
27. Ham, 11
28. Tongues, 11
29. Curries, 12
30. Curry Powder, 12
31. Chicken Pie, 12
32. Beef and Mutton Pie, 13
33. Chicken and Veal Pot Pie, 13
34. To Frizzle Beef, 14
35. Warmed over Meats, 14
36. A Ragout of cold Veal, 15
37. Drawn Butter, 15
38. Burnt Butter, 16
39. Roast Meat Gravy, 16
40. Sauce for cold Meat, Fish or Salad, 16
41. Wine Sauce for Venison or Mutton, 16
42. Rice Sauce, 17
43. Oyster Sauce, 17
44. Liver Sauce for Fish, 17
45. Lobster Sauce, 17
46. Chicken Salad, 18
47. Sauce for Turtle or Calf's Head, 18
48. Apple Sauce, 18
49. Pudding Sauce, 18
50. Tomato Catsup, 19
51. Mushroom Catsup, 19
52. Essence of Celery, 19
53. Soup Herb Spirit, 20
54. Veal Soup, 20
55. Black Soup, 20
56. Calf's Head or mock Turtle Soup, 21
57. Chicken or Turkey Soup, 21
58. Oyster Soup, 22
59. Pea Soup, 22
60. To Bake Beans, 22
61. Poached Eggs, 23
62. To Boil Eggs, 23
63. Omelet, 23
64. Fresh Fish, 23
65. Fresh Cod, 24
66. Halibut, 24
67. Striped and Sea Bass, 24
68. Black Fish, 25
69. Shad, 25
70. Chowder, 25
71. Stuffed and baked Fish, 26
72. Salt Cod, 26
73. Fish Cakes, 26
74. Lobsters and Crabs, 27
75. Scollops, 27
76. Eels, 27
77. Clams, 28
78. Stew Oysters, 28
79. To Fry Oysters, 28
80. Oyster Pancakes, 28
81. Oyster Pie, 29
82. Scolloped Oysters, 29
83. Vegetables.--Potatoes, 29
84. Turnips, 30
85. Beets, 30
86. Parsnips and Carrots, 30
87. Onions, 30
88. Artichokes, 31
89. Squashes, 31
90. Cabbage, 31
91. Asparagus, 31
92. Peas, 31
93. Beans, 32
94. Corn, 32
95. Greens, 32
96. Salads, 32
97. To Stew Mushrooms, 33
98. Egg Plant, 33
99. Celeriac, 33
100. Salsify or Vegetable Oyster, 33
101. Tomatoes, 34
102. Gumb, 34
103. Southern manner of Cooking Rice, 34
104. To Pickle Peppers, 35
105. Mangoes, 35
106. To Pickle Butternuts and Walnuts, 35
107. To Pickle Cabbage and Cauliflower, 36
108. To Pickle Onions, 36
109. To Pickle Artichokes, 36
110. To Pickle Cucumbers, 37
111. To Pickle Gherkins, 37
112. To Pickle Oysters, 38
113. To Pickle Mushrooms, 38
114. Wheat Bread, 38
115. Sponge Bread, 39
116. Rye Bread, 39
117. Rice Bread, 40
118. French Rolls or Twists, 40
119. Yeast, 40
120. Yeast Cakes, 41
121. Biscuit, 42
122. Butter Milk Biscuit, 42
123. Hard Biscuit, 42
124. York Biscuit, 42
125. Rice Cakes, 43
126. Rice Ruffs, 43
127. Buck Wheat Cakes, 43
128. Economy Cakes, 43
129. Green Corn Cakes, 44
130. Corn Cake, 44
131. Indian Slap Jacks, 44
132. Johnny Cakes, 44
133. Hoe Cakes, 45
134. Muffins, 45
135. Flour Waffles, 45
136. Quick Waffles, 45
137. Rice Waffles, 46
138. Rice Wafers, 46
139. Observations respecting Sweet Cakes, 46
140. Gingerbread, 47
141. Soft Gingerbread, 47
142. Ginger Snaps, 48
143. Cider Cake, 48
144. Cookies, 48
145. New Year's Cookies, 49
146. Plain Tea Cakes, 49
147. Shrewsbury Cake, 49
148. Tunbridge Cake, 49
149. Jumbles, 50
150. Simbals, 50
151. Sugar Gingerbread, 50
152. Rusk, 50
153. Whigs, 51
154. Hot Cream Cakes, 51
155. Cross Buns, 51
156. Nut Cakes, 52
157. Crollers, 52
158. Molasses Dough Cake, 53
159. Sugar Dough Cake, 53
160. Measure Cake, 53
161. Cup Cake, 53
162. French Loaf, 54
163. Washington Cake, 54
164. Plain Cream Cake, 54
165. Rich Cream Cake, 54
166. Shelah or quick Loaf Cake, 55
167. Loaf Cake, 55
168. Rice Cake, 55
169. Diet Bread, 56
170. Scotch or Lemon Cake, 56
171. Pound Cake, 56
172. Queen's or heart Cakes, 56
173. Jelly Cake, 57
174. Raised Queen's Cake, 57
175. Sponge Cake, 57
176. Almond Sponge Cake, 58
177. Black or Fruit Cake, 58
178. Almond Cheese Cake, 59
179. Maccaroons, 59
180. Frosting for Cake, 59
181. Cocoanut Cakes, 60
182. Floating Island, 60
183. Whip Syllabub, 60
184. Blanc Mange, 61
185. Rice flour Blanc mange, 61
186. Ice Cream, 61
187. Pastry, 62
188. Puff Paste or Confectioner's Pastry, 63
189. Apple Pie, 63
190. Mince Pie, 64
191. Peach Pie, 64
192. Tart Pie, 65
193. Rice Pie, 65
194. Rhubarb or Persian Apple Pie, 65
195. Cherry and Blackberry Pies, 66
196. Grape Pie, 66
197. Currant and Gooseberry Pies, 66
198. Pumpkin Pie, 66
199. Carrot Pie, 67
200. Potatoe Pie, 67
201. Marlborough Pie, 67
202. Custard Pie, 67
203. A Plain Custard Pie, 68
204. Lemon Pie, 68
205. Cocoanut Pie, 68
206. Small Puffs, 69
207. Boiled Custards, 69
208. Almond Custards, 69
209. Cold Custard or Rennet Pudding, 70
210. Custard Pudding, 70
211. Boiled Bread Pudding, 70
212. A Plain Baked Bread Pudding, 71
213. A Rich Bread Pudding, 71
214. Flour Pudding, 71
215. A Plain Rice Pudding, 72
216. A Rich Rice Pudding, 72
217. Rice Snow Balls, 72
218. Baked Indian Pudding, 72
219. Boiled Indian Pudding, 73
220. Corn Pudding, 73
221. Hasty Pudding, 73
222. Fruit Pudding, 74
223. Fritters, 74
224. Apple Dumplings, 74
225. Orange Pudding, 75
226. Bird's Nest Pudding, 75
227. Apple Custard Pudding, 75
228. English Plum Pudding, 76
229. Transparent Pudding, 76
230. Lemon Syrup, 76
231. Orange Syrup, 77
232. Blackberry Syrup, 77
233. Clarified Syrup for Sweet Meats, 77
234. To Preserve Quinces, 78
235. Quince Marmalade, 79
236. To Preserve Pears, 79
237. To Preserve Peaches, 79
238. To Preserve Currants, 80
239. To Preserve Barberries, 80
240. To Preserve Ginger, 81
241. To Preserve Apples, 81
242. To Preserve Cymbelines or Mock Citron, 81
243. To Preserve Watermelon Rinds, 82
244. To Preserve Cherries, 82
245. To Preserve Muskmelons, 82
246. To Preserve Pine Apples, 82
247. To Preserve Pumpkins, 83
248. To Preserve Gages, 84
249. To Preserve Strawberries, 84
250. Blackberry and Raspberry Jam, 84
251. Strawberry, Blackberry and Raspberry Jelly, 84
252. Cranberry, Grape and Currant Jelly, 85
253. Quince Jelly, 85
254. Apple Jelly, 85
255. Lemon Jelly, 86
256. Calf's Foot Jelly, 86
257. Coffee, 87
258. To make Tea, 88
259. Chocolate, 88
260. Hop Beer, 88
261. Spruce Beer, 89
262. Spring Beer, 89
263. Ginger Beer, 89
264. A good Family Wine, 90
265. Currant Wine, 90
266. Raspberry Shrub, 90
267. Noyeau, 91
268. Spring Fruit Sherbet, 91
269. Grape Wine, 91
270. Smallage Cordial, 91
MISCELLANEOUS RECEIPTS AND OBSERVATIONS USEFUL TO YOUNG HOUSEKEEPERS.
Page.
1. To make Essence of Lemon, 92
2. Essence of Ginger, 92
3. Rose Water, 92
4. Spice Brandy, 93
5. Barley Water, 93
6. Water Gruel, 93
7. Wine Whey, 93
8. Stomachic Tincture, 94
9. Beef Tea, 94
10. Carrageen or Irish Moss, 94
11. Moss Blanc Mange, 95
12. Elderberry Syrup, 95
13. New Bread and Cake from old and rusked bread, 95
14. To Preserve Cheese from Insects and Mould, 96
15. To keep vegetables and herbs, 96
16. To Preserve various kinds of Fruit over winter, 97
17. To extract Essences from various kinds of Flowers, 98
18. Indelible Ink for marking linen, 98
19. Perfume Bags, 98
20. Lip Salve, 99
21. Bread Seals, 99
22. To Loosen the Glass Stopples of Decanters or
Smelling Bottles when wedged in tight, 99
23. Cement for broken China, Glass and Earthenware, 100
24. Japanese Cement or Rice Glue, 100
25. Cement for Alabaster, 101
26. To extract fruit Stains, 101
27. To extract Spots of paint from Silk, Woolen and
Cotton Goods, 101
28. To remove black stains on Scarlet Merinos or
Broadcloths, 102
29. To remove grease spots from Paper, Silk or Woolen, 102
30. To extract stains from white Cotton goods and Colored
Silks, 102
31. Rules for washing Calicoes, 103
32. Rules for washing Silks, 103
33. Rules for washing woolens, 104
34. Rules for washing white Cotton Clothes, 105
35. To clean silk and woolen Shawls, 105
36. To clean Silk Stockings, 106
37. To clean Carpets, 106
38. To clean feather Beds and Mattresses, 107
39. To clean Light Kid Gloves, 107
40. To remove Ink or grease spots from Floors, 107
41. To clean Mahogany and Marble Furniture, 108
42. To clean stone hearths and stoves, 108
43. To clean Brass, 109
44. To cleanse Vials and Pie Plates, 109
45. Cautions Relative to Brass and Copper, 109
46. To keep Pickles and Sweet Meats, 109
47. Starch, 110
48. To temper new Ovens and Iron Ware, 110
49. To temper Earthen Ware, 111
50. Preservatives against the ravages of Moths, 111
51. To drive away various kinds of household vermin, 111
52. To keep Meat in hot Weather, 112
53. To Prevent polished Cutlery from rusting, 112
54. To melt Fat for Shortening, 112
55. To preserve Eggs fresh a year, 113
56. To preserve Cream for long Voyages, 113
57. Substitute for Milk and Cream in Tea or Coffee, 113
58. To Cure Butter, 113
59. To make salt Butter fresh, 114
60. To take rankness from a small quantity of butter, 114
61. Windsor Soap, 114
62. To make Bayberry or Myrtle Soap, 115
63. Cold Soap, 115
PRACTICAL COOKERY.
1. _Meat._
To be in perfection meat should be kept several days, when the weather
will admit of it. Beef and mutton should be kept at least a week in cold
weather, and poultry three or four days. In summer meat should be kept
in a cool airy place, away from the flies, and if there is any danger of
its spoiling sprinkle a little salt over it. When meat is frozen it
should be put in cold water and remain in it till the frost is entirely
out, if there is any frost in it when put to the fire, it will be
impossible to cook it well. Fresh meat should not be put into the pot
until the water boils. When meat is too salt, soak it in lukewarm water
for several hours, change the water before boiling it. Meat should boil
gently with just water enough to cover it, and the side that is to go up
on the table should be put down in the pot, as the scum that rises makes
the meat look dark, it should be taken off as soon as it rises. The
liquor in which all kinds of fresh meat is boiled, makes good soup.
2. _Roast Beef._
The tender loin and first and second cuts of the rack are the best
roasting pieces, the third and fourth cuts are good. The lower part of a
rack of beef should be cut off as it prevents the meat from roasting
thoroughly. When the beef is put to the fire to roast a little salt
should be sprinkled on it, and the bony side turned towards the fire,
when the ribs get well heated through, turn the meat, put it to a brisk
fire and baste it frequently till done. If the meat is a thick piece
allow fifteen minutes to each pound, to roast it in, if thin less time
will be required.
3. _Beef Steak._
The tender loin is the best piece for broiling, that from the shoulder
clod or from the round is good and comes much cheaper. Beef before
broiling if not very tender, should be laid on a board and pounded. Wash
it in cold water, and broil it on a hot bed of coals, the quicker it is
cooked without being burnt the better it is. Cut up about quarter of a
pound of butter for 7 or 8 lbs. of beef, put the pieces into a platter
and when the steak is done, lay it on the butter, pepper and salt it on
both sides.
4. _Alamode Beef._
The round of beef is the best piece to alamode. The shoulder clod is
good and comes cheaper, it is also good stewed without any spices. For
five lbs. of beef soak about a pound of bread in cold water, when soft
drain off the water, mash the bread fine, put in a piece of butter, half
the size of a hen's egg, together with half a tea spoonful of salt, the
same quantity of mace, pepper, and cloves, also a couple of eggs and a
table spoonful of flour, mix the whole well together, then cut gashes in
the beef, and fill them with half of the dressing, put it in a bake pan
with boiling water, enough to cover it. The bake pan lid should be just
hot enough to scorch flour, put a few coals and ashes on the top, let it
stew constantly for two hours, then place the reserved dressing on top
of the meat, put in a piece of butter of the size of a hen's egg, heat
the bake pan lid till hot enough to brown the dressing, stew it an hour
and a half longer. When you have taken up the meat, if the gravy is not
thick enough, mix a tea spoonful or two of flour with a little water,
and stir it in, put in a couple of wine glasses of white wine, and a
small piece of butter.
5. _Beef Liver._
The best way to cook liver, is to pour boiling water on it, dip it in
salt and water, then broil it till nearly done, with two or three slices
of salt pork previously dipped in flour, cut up the meat and pork into
strips about two inches long, lay the whole into a pan with a little
water, salt and pepper, put in a little butter, stew it four or five
minutes. It is more economical to fry or broil it, but it is not as
nice.
6. _To Corn Beef._
To every gallon of cold water, put a quart of rock salt, an oz. of salt
petre, a quarter of a lb. of sugar and a couple of table spoonsful of
blown salt. (Some people use molasses instead of sugar but it is not as
good). No boiling is necessary, put your beef in the brine, as long as
any salt remains at the bottom of the brine it is strong enough.
Whenever any scum rises, the brine should be scalded, skimmed and more
sugar, salt and salt petre put in. When a piece of beef is put in the
brine a little salt should be added, and if the weather is warm cut
gashes in the beef, and fill them with salt. Keep a heavy weight on the
beef in order to keep it under the brine. The top of the weight is a
good place to keep fresh meat from spoiling in hot weather. In very hot
weather, it is difficult to corn beef in cold brine before it spoils, on
this account it is a good plan to corn it in the pot, it is done in the
following manner, to six or eight lbs. of beef put a tea cup of salt,
sprinkle flour on the side that is to go up on the table and put it down
in the pot, without any water in it, then turn in cold water enough to
cover it, boil it two hours then fill up the pot and boil it an hour and
a half longer.
7. _Mutton._
The saddle, is the best part for roasting, the shoulder and leg are good
roasted; but the latter is better boiled, with a piece of salt pork; a
tea cup of rice, improves the looks of it. Before putting the mutton
down to roast, rub a little butter on it, sprinkle on salt and pepper;
cloves, and allspice improve it. Put a small piece of butter in the
dripping pan, and baste it frequently, the bony side should be turned
towards the fire first, and roasted. For boiling or roasting mutton,
allow a quarter of an hour to each pound.
8. _Veal._
The loin of veal is the best roasting piece, the breast and rack are
good roasting pieces, the breast makes a good pot pie. The leg is nice
for frying, and when several slices have been cut off for cutlets the
remainder is nice boiled with about half a pound of salt pork. Veal for
roasting should be salted and peppered, and have a little butter rubbed
on it, baste it frequently, and unless the meat is very fat put a small
piece of butter in the dripping pan when the meat is put down to roast.
9. _Veal Cutlets._
Fry three or four slices of pork, when brown take them up. Cut part of a
leg of veal into slices about an inch thick and fry them in your pork
fat, when brown on both sides take it up, stir about half a tea cup of
clear water into the gravy, then mix a tea spoonful or two of flour
with a little water and turn it in, soak a couple of slices of toasted
bread in the gravy lay them on the bottom of a platter place your meat,
and pork over the toast, then turn your gravy on the meat. Some people
dip the veal into the white of an egg and roll it in pounded bread
crumbs before cooking it. It takes nearly an hour to cook this dish.
10. _Calf's Head._
Boil the head two hours together with the lights and feet, put in the
liver when it has boiled an hour and twenty minutes, before the head is
done, tie up the brains in a bag and boil them with it. When these are
done take them up and mash them fine, season them with salt, pepper and
butter, sweet herbs if you like, use them as the dressing for the head.
Some people prefer part of the liver and the feet for dressing, they are
prepared like the brains. The liquor that the calf's head is boiled in
makes a nice soup seasoned in a plain way, like any other veal soup, or
seasoned turtle fashion. The liquor should stand till the day after the
head is boiled when the fat should be skimmed off.
11. _Collops._
Cut part of a leg of veal into pieces three or four inches broad,
sprinkle flour on them, and fry in butter till brown, then turn in water
enough to cover the veal, when it boils take off the scum, put in two or
three onions, a blade of mace, let it stew gently three quarters of an
hour, put in a little salt, pepper and the juice of half a lemon. Take
it up, pour the gravy over it. The gravy should be previously thickened
with a little flour and water.
12. _Plaw._
Boil a piece of lean veal till tender. Then take it up cut it into
strips three or four inches long, put it back into the pot, with the
liquor it was boiled in, and a couple of tea cups of rice to four lbs.
of the veal, put in a piece of butter of the size of a hen's egg, season
it with salt, pepper and sweet herbs, stew it gently till the water has
nearly boiled away. A little curry powder in this converts it into a
curry dish.
13. _A Fillet of Veal._
Take a leg of veal, cut off the shank, and cut gashes in the remainder.
Make a dressing of bread soaked soft and mashed, season it with salt,
pepper and sweet herbs, chop a little raw pork fine, and put it into the
dressing, if you have not pork use a little butter. Fill the gashes in
the meat with the dressing, put it in a bake pan with water enough to
just cover it, put the remainder of the dressing on top of the meat. For
six lbs. of veal, allow two hours steady baking. A leg of veal is nice
prepared in this manner and roasted.
14. _Lamb._
The fore and hind quarter of lamb are good roasting pieces. Sprinkle
salt and pepper on the lamb and turn the bony side towards the fire
first, if not fat, rub on a little butter and put a little in the
dripping pan, baste it frequently. These pieces are good stuffed like a
fillet of veal, and roasted, the leg is also good cooked in the same
manner, but it is better boiled with a little pork or salt, allow
fifteen minutes boiling to each lb. The breast of lamb is good roasted,
broiled, or corned and boiled, it is also good made into a pot pie. The
fore quarter with the ribs divided is good broiled, the bones of this as
well as of all other kinds of meat when put down to broil should be put
toward the fire, a little butter, pepper and salt should be put on it.
Lamb is very apt to spoil in warm weather, if you wish to keep a leg
several days, put it in brine, it should not be put in with pork, as
fresh meat is apt to injure the pork.
15. _Shoulder of Lamb Grilled._
The shoulder of lamb is good roasted or cooked in the following manner.
Score it in chequers about an inch long, rub it over with a little
butter and the yolk of an egg, then dip it into finely pounded bread
crumbs, sprinkle on salt, pepper and sweet herbs, broil or roast it till
of a light brown. This is good with plain gravy or sauce, made in the
following manner, with half a pint of the gravy, (or the same quantity
of drawn butter,) put a table spoonful of tomato catsup, the juice of
half a lemon, a little salt and pepper.
16. _Lamb's Fry._
The heart and sweet bread are nice fried plainly, or dipped into the
white of an egg and fine bread crumbs, they should be fried in lard.
17. _Turkey._
Take out the inwards and wash both the inside and outside of the turkey.
Prepare a dressing of either boiled potatoes mashed fine or bread soaked
in cold water, the water should be squeezed out of the bread, mash it
fine, add a small piece of butter or pork chopped fine, put in pepper,
salt, and sweet herbs if you like them, an egg mixed with the dressing
makes it cut smoother.
Fill the crop and body of the turkey with the dressing, sew it up, tie
up the legs and wings rub on a little salt and butter. Roast it from two
to three hours according to the size; twenty five minutes for every
pound is a good rule. A turkey should be roasted slowly at first and
basted frequently, the inwards of a turkey should be boiled till
tender, and the liquor they are boiled in, used for the gravy, when you
have taken up the inwards, mix a little flour and water smoothly
together, and stir it into the skillet, put in a little of the drippings
of the turkey, season it with salt and pepper, and sweet herbs if you
like. Drawn butter is used for boiled turkey. A turkey for boiling
should be dressed like one for roasting, tie it up in a cloth unless you
boil rice in the pot with it, if you use rice, put in a tea cup two
thirds full, a small piece of pork boiled with the turkey, improves it.
If you wish to make a soup of the liquor in which the turkey is boiled,
let it stand till the next day and then skim off the fat.
18. _Goose._
If a goose is tender under the wing, and you can break the skin easily
by running the head of a pin across the breast, there is no danger of
its being tough. A goose should be dressed in the same manner, and
roasted the same length of time, as a turkey.
19. _Chickens._
Chickens for roasting or boiling, should have a dressing prepared like
that for turkies. Half a tea cup full of rice boiled with the chickens,
makes them look white, they will be less liable to break if the water is
cold when they are put in to boil, a little pork boiled with the
chickens improves them, if you do not boil any pork with them, put in a
little salt. Chickens for broiling should be split, the inwards taken
out, and the chicken washed inside and out, put the bony side down on
the gridiron, and broil it very slowly till brown then turn it, when
done take it up, salt, and butter it. About forty minutes is required to
broil a common sized chicken. For roast chicken, boil the liver and
gizzard by themselves and use the water for gravy, cut the inwards in
slices, and put them in.
20. _Fricassee Chickens._
The chickens should be jointed, the inwards taken out, and the chickens
washed, put them in a stew pan with the skin side down, on each layer
sprinkle salt and pepper; put in three or four slices of pork, just
cover them with water, and let them stew slowly till tender. Then take
them up, mix a tea spoonful of flour smoothly, with a little water, and
stir it into the gravy, add a piece of butter of the size of a hen's
egg, put the chickens back into the stew pan, let them stew slowly for
four or five minutes. When you have taken up the chickens, put two or
three slices of toast into the gravy, and when soaked soft lay it in a
platter and lay the chickens on top, and turn the gravy upon it. If you
wish to brown the chickens, reserve the pork and fry it by itself, when
brown take it up and put in the chickens, (when they are stewed tender,)
and let them fry till of a light brown.
21. _Pigeons._
Take out the inwards and stuff them, with a dressing prepared like that
for turkies, put them in the pot with the breast side down, the water
should more than cover them, when nearly done put in a quarter of a lb.
of butter to every dozen of pigeons, mix a little flour and water and
stir into the gravy. When stewed tender, if you wish to brown them, take
them up, and fry them in a little pork fat or butter, an hour before
they are done, put on a heated bake pan lid. They are very good split
open and stewed with a dressing made and warmed up separately with a
little of the gravy. It takes about two hours to cook tender pigeons and
three for tough ones. Tender pigeons are good stuffed and roasted. They
should be buttered just before they are taken from the fire.
22. _Ducks._
Are good stewed like pigeons, or roasted. Two or three onions in the
dressing of wild ducks takes out the fishy taste. If ducks or any other
fowls are slightly injured by being kept too long, dip them in weak sal
eratus and water before cooking them.
23. _Baked Pig._
Take out the inwards, cut off the first joint of the feet and boil them
till tender, take them up and take out the bones, chop them a little.
Prepare a dressing of bread soaked and mashed fine, season it with salt,
pepper, butter, and sweet herbs, if you like, fill the pig with the
dressing, rub a little butter on the out side to prevent its blistering.
If you wish to have it go on the table whole, put it into a long
dripping pan, put in a little water, set it in a well heated oven, bake
it from two hours and a half to three, according to the size. When done
take out a little of the dressing, and mix it with the chopped inwards,
and feet, put in a little butter pepper and salt, let the pig stand in
the open air a few minutes before it goes on the table, in order to make
it crispy.
24. _Pressed Head._
Boil ears, forehead, and rind, (the cheek is good but is better corned
and smoked), boil them till the meat will almost drop from the bones,
take them up when cold, cut the meat in strips about an inch long and
half an inch broad, warm it in a little of the liquor in which the meat
was boiled, season it with pepper, salt, cloves, nutmeg and cinnamon,
when hot take it up and put it in a strong bag, put a heavy weight upon
it, and let it remain till perfectly cold.
25. _Souse._
Take pig's ears and feet, clean them thoroughly, boil them till tender,
take them out and when cold split them, lay them in a deep dish, pour on
boiling vinegar strongly spiced with pepper corns, cloves and nutmeg,
put in a little salt. When cold they are fit to cook. Fry them in lard.
They will keep good pickled for four or five weeks.
26. _Tripe._
After being scoured should be soaked in salt and water, seven or eight
days, changing the water every other day. Then boil it till tender,
which will take eight or ten hours. It is then fit for broiling, frying,
or pickling. It is pickled like souse.
27. _Ham._
A ham that weighs ten lbs. should be boiled four or five hours, if too
salt the water should be changed. Before it goes on to the table take
off the rind, put pepper or whole clove in the form of diamonds all over
it. The Virginia way of curring Hams is the following, dissolve two oz.
of salt petre, two tea spoonsful of sal eratus, for every 16 lbs. of
ham, add molasses in the proportion of a gallon to a hogshead of brine.
Make a salt pickle as strong as possible, put the above ingredients in
it, then put the hams in, and let them remain for six weeks. Take them
out and smoke them for three months. Hams cured in this way will keep
good a long time and are very fine flavored.
28. _Tongues._
Cut off the roots of the tongues, make a brine like that for curing
beef, let the tongues remain in it for a week, then, smoke them eight
or ten days. They require boiling four or five hours. The roots make
very nice mince pies, but are not good smoked.
29. _Curries._
Chickens, pigeons, mutton chops, veal, lamb and lobsters, make good
curries. The meat should be boiled till nearly tender, if made of fowls
they should be jointed before they are boiled. Put a little butter in a
stew pan, when melted put in the meat and cover it with part of the
liquor it was boiled in, let it stew for ten or fifteen minutes. For 4
lbs. of meat, mix a table spoonful of curry powder, with one of flour,
or a tea cup of boiled rice, put in a little water, and a table spoonful
of melted butter, and half a tea spoonful of salt, turn the whole over
the meat, and let it stew six or eight minutes.
30. _Curry Powder._
Pound fine, one oz. of ginger, one of mustard, one of pepper three of
coriander seed, the same quantity of turmeric, half an oz. of cardamums,
quarter of an oz. of cayenne pepper, the same quantity of cinnamon and
cummin seed. Pound the whole well together, sift and put them in a
bottle.
31. _Chicken Pie._
Joint the chickens, and boil them, till nearly tender in water just
sufficient to cover them. Take them up and lay them in a dish, lined
with pie crust, on each layer of the chickens, sprinkle pepper and salt,
put in a little of the liquor that they were boiled in, three or four
slices of pork and a small piece of butter, sprinkle flour over the
whole. Cover it with a nice pie crust, ornament it with pastry cut in
narrow strips. Bake it an hour and a quarter.
32. _Beef and Mutton Pie._
Take meat that is tender, pound it out thin, and boil it ten minutes.
Take it up, cut off the bony and gristly parts, season the meat highly
with pepper and salt, butter it, and cut it in narrow strips. Line a
deep dish, with piecrust, put in the meat, and to each layer, put a tea
spoonful of tomato catsup, and a table spoonful of water, sprinkle flour
over the whole, and cover it with piecrust, ornament it as you please
with pastry. Cold roast, or boiled beef and mutton, cut in bits, and
seasoned highly with salt and pepper, make a nice pie, put them in a
dish, and turn a little melted butter over them, pour on water till you
can just see it at the top.
33. _Chicken and Veal Pot Pie._
Boil the meat until about half done, if chickens they should be jointed.
Take up the meat, and put it in a pot with a layer of crust, to each
layer of meat; have a layer of crust on the top, cover the whole with
the liquor the meat was boiled in. Keep a tea kettle of boiling water,
to turn in when the water boils away, (cold water makes the crust
heavy.) If you wish to have it brown, heat a bake pan lid, and cover the
pot while it is cooking, which takes about an hour. The crust for the
pie is good, made like common pie crust, only very plain, roll it about
an inch thick, cut it with a tumbler, into small cakes. Raised pie
crust, is generally preferred to any other, it is made in the following
manner. Rub together, three pints of flour one cup of butter, half a tea
spoonful of salt, and then turn in a tea cup of yeast, and half a pint
of water. Set it in a warm place to rise, when risen, (which will be in
the course of ten or twelve hours, in cold weather,) roll it out, and
cut it into small cakes. If it is not stiff enough to roll out, knead
in a little flour, if too stiff, put in a little water. Potatoe pie
crust is good, boil the potatoes, peel and mash them fine, put in a tea
spoonful of salt, a piece of butter of the size of a hen's egg, and half
a pint of milk, mix flour with it till of the right consistency to roll
out, cut it into cakes, and put them with the meat. A very good way to
make the crust, when you happen to have unbaked wheat bread; is to roll
out the dough several times and spread butter on it each time, let it
lay about half an hour, before you put it with the meat.
34. _To Frizzle Beef._
Take tender smoked beef and shave it off thin, put it in a stew pan,
with boiling water enough to cover it, let it stew ten or fifteen
minutes; three or four minutes before it is done, thicken the water it
is stewed in with a little flour, when taken up sprinkle on a little
pepper. This makes a nice dish for breakfast, provided the beef is moist
and tender.
35. _Warmed over Meats._
Boiled or roasted veal makes a nice dish, chopped very fine, and warmed
up with a little pepper, a small piece of butter, and a little water, if
you have gravy, it is very good instead of the butter and water. A
little nutmeg and the rind and juice of half a lemon improve it, the
rind should be chopped very fine, (none of the white part should be
used.) When well heated through, take it up and cut a couple of lemons
in slices, and lay over it. Veal and fresh or salt beef, are all of them
good, minced fine, with boiled potatoes, and warmed up with pepper, salt
and gravy, if you have not gravy, use a little butter and water. Some
people like boiled onions, or turnips, chopped fine, and mixed with the
minced meat, instead of potatoes. Veal, lamb and mutton, are good cut in
small strips, and warmed with boiled potatoes, cut in slices, and
pepper, salt, and gravy. Roast beef and mutton, if not cooked too much,
are nice cut in slices, and just scorched on a gridiron. Meat when
warmed over, should only be on the fire just long enough to get heated
well through, if on the fire long, most of the nourishment of the meat
will be extracted, and it will be very indigestible. Cold fowls are nice
jointed and warmed up, with a little water and salt, then take the fowls
out of the water, put them in a frying pan, that has a little hot butter
in it, and fry them, till of a light brown, they should have a little
flour sprinkled over them before they are browned. Thicken the water
with flour, that the fowls were warmed in, put a little butter in it,
and turn it over the meat, when taken up.
36. _A Ragout of Cold Veal._
Cut boiled or roasted veal, in nice slices, flour and fry them in
butter, till of a light brown. Then take them up and turn a little hot
water into the butter they were fried in, mix a little flour with water
and into the gravy, season it with salt, pepper, mace, and catsup, if
you have any, and a little lemon juice. Put in the meat and stew it till
very hot.
37. _Drawn Butter._
Mix a couple of tea spoonsful of flour, gradually with a little water,
stir it till free from lumps, thin it, and stir it into half a pint of
boiling water, let it boil four or five minutes, then put in about a
quarter of a lb. of butter, previously cut in small pieces, set it where
it will melt gradually. If carefully mixed it will be free from lumps,
if not strain it, before it is put on to the table. If the butter is to
be eaten on fish, cut up several boiled eggs into it. A little curry
powder sprinkled in it, will convert it into curry sauce.
38. _Burnt Butter._
Put a couple of ounces of butter, in a frying pan, set it on the fire,
when of a dark brown color, put in a table spoonful of vinegar, a little
pepper and salt. This is nice for fish, or boiled eggs.
39. _Roast Meat Gravy._
Meat when put down to roast, should have about a pint of water in the
dripping pan. If you like your gravy very rich, skim off the top of the
drippings to your meat, and use them, if you like it plain, stir up the
drippings, strain them and put in a skillet and boil them. Mix a tea
spoonful of flour, with a little cold water, and stir it into the gravy.
Lamb and veal require a little butter in the gravy.
40. _Sauce for cold Meat, Fish or Salad._
Mix the yolks of two eggs boiled soft, with a mustard spoonful of made
mustard, a little salt and pepper, two table spoonsful of salad oil, or
melted butter, when well mixed, put in three table spoonsful of vinegar.
A table spoonful of tomato, or mushroom, catsup, improves it.
41. _Wine Sauce for Venison or Mutton._
Warm half a pint of the drippings, or the liquor, the meat was boiled
in. When it boils, mix a tea spoonful of scorched flour, with a little
water, and stir it in, put in a little pepper, salt, and quarter of a
tea spoonful of cloves, put in a table spoonful of currant jelly, and
half a tumbler full of wine, just before you take it from the fire. Many
people prefer melted currant jelly, to any other sauce for venison.
42. _Rice Sauce._
Boil half a tea cup of rice, till soft, then stir in two table spoonsful
of milk, a little salt, and a nutmeg, or mace, sweet herbs, a boiled
onion, and strain it. This is a very nice accompaniment to game.
43. _Oyster Sauce._
Take the juice of your oysters, and to a pint put a couple of sticks of
mace, a little salt and pepper, put it on the fire, when it boils, mix
two tea spoonsful of flour, with a little milk, and stir it in. When it
has boiled two or three minutes, put in about half a pint of solid
oysters, a piece of butter of the size of half an egg, when scalded
through take them up.
44. _Liver Sauce for Fish._
Boil the liver of the fish, then mash it fine, stir it into drawn
butter, put in a little cayenne or black pepper, a couple of tea
spoonsful of lemon juice, and a table spoonful of catsup.
45. _Lobster Sauce._
Mash the yolks of two eggs, boiled soft, with the spawn of the lobster,
and a tea spoonful of water, when rubbed smooth, put in a mustard
spoonful of made mustard, two table spoonsful of salad oil, or melted
butter, a little salt, pepper, and five table spoonsful of vinegar.
46. _Chicken Salad._
Boil four eggs three minutes, take them out of the shell mash, and mix
them, with a couple of table spoonsful, of olive oil, or melted butter,
two thirds of a tumbler of vinegar, a tea spoonful of mixed mustard,
half a tea spoonful of salt, quarter of a tea spoonful of pepper, and a
little essence of celery, if you have any. Cut up a boiled chicken that
weighs two or three pounds, into small strips, and turn the sauce over
it.
47. _Sauce for Turtle, or Calf's Head._
To half a pint of drawn butter, or thickened beef gravy, put the juice
of half a lemon, a little sage, basil, or sweet marjoram, a little
cayenne pepper, and a wine glass of white wine, just before you take it
up.
48. _Apple Sauce._
Pare and quarter the apples, take out the cores, stew them in cider.
When soft take them up, put in a piece of butter of the size of a
walnut, to every quart of the sauce, sweeten it to your taste, with
brown sugar. Another way which is very good, is to boil the apples, with
a few quinces, in new cider, and molasses enough to sweeten them, till
reduced to half the quantity. This kind of sauce will keep good for
several months.
49. _Pudding Sauce._
Mix a tea cup of butter, with two of nice brown sugar, when white, put
in a wine glass of wine, or brandy, flavor it with nutmeg, essence of
lemon or rosewater. If you wish to have it liquid make two thirds of a
pint of thin starch, and stir it into the butter and sugar. If you wish
to have it foam, put in a little cider. Cider instead of wine, or
brandy, answers very well, for common pudding sauce.
50. _Tomato Catsup._
Wipe the tomatoes, which should be perfectly ripe. Boil them till soft
in a little water. Strain the whole through a sieve, season it highly,
with salt, pepper, cloves, allspice and mace, then boil it fifteen
minutes. Let it stand twenty four hours, then take off the watery part,
bottle the remainder, seal it tight, and keep it in a cool place. Made
in this way it will keep the year round. The catsup, should be stewed in
tin, and the later in the season it is made, the less liable will it be
to spoil.
51. _Mushroom Catsup._
Put a layer of fresh mushrooms, in a deep dish, sprinkle a little salt
over them, then put in another layer of mushrooms, and salt, and so on,
till you get in all the mushrooms, let them stand several days, then
mash them fine; to each quart, put a tea spoonful, of black pepper, put
it in a stone jar tightly covered, set it in a pot of boiling water,
boil it two hours, then strain it without squeezing the mushrooms. Boil
the juice half an hour, skim it well, let it stand a few hours to
settle, then turn it off carefully through a sieve, bottle, cork, and
seal it tight, set it in a cool place.
52. _Essence of Celery._
Steep half an oz. of bruised celery seed, in a quarter of a pint of
brandy, for a fortnight. A few drops of this, will give a fine flavor to
soup.
53. _Soup Herb Spirit._
Those who like a variety of herbs, in soup, will find it very
convenient, to have the following mixture. Take when in their prime,
thyme, sweet marjoram, sweet basil, and summer savory, dry, pound, and
sift them, steep them in brandy. The herb spirit will be fit for use, in
the course of a fortnight.
54. _Veal Soup._
A leg of veal, after enough has been cut off for cutlets, makes a soup
nearly as good as calves head. Boil it with a cup two thirds full of
rice, a pound and a half of pork, season it with salt, pepper, and sweet
herbs, if you like, a little boiled celery cut in slices, or a little
essence of celery improves it, parsly, carrot, and onions, boiled in the
soup, are liked by some people.
If you wish for balls in your soup, chop veal fine, mix it with a couple
of eggs, a few bread crumbs, a small piece of butter, or raw pork
chopped fine, put in salt and pepper, to your taste, or a little curry
powder, boil them in the soup. Just before you take the soup up, put in
a couple of slices of toast, cut into small pieces. The veal should be
taken up before the soup is seasoned.
55. _Black Soup._
The shank of beef, is the best part for soup, cold roast beef bones, and
beef steak, make very good soup. Boil the shank four or five hours, in
water enough to cover it. Half an hour before the soup goes on the
table, take out the meat, thicken the soup with scorched flour mixed
with cold water, season it with pepper, salt, nutmeg, and cloves, a
little tomato catsup improves it, put in sweet herbs or herb spirit if
you like.
Some people boil onions in the soup, but as they are very disagreeable
to many persons, it is better to boil them and put them in a dish by
themselves. Take bread soaked soft, mash it well and put in a little of
the boiled beef chopped fine, a couple of eggs, a very little flour,
season it highly with salt, pepper, cloves, and mace, do it up in small
balls and boil them in the soup fifteen minutes.
56. _Calf's Head or mock Turtle Soup._
Boil the head till perfectly tender, then take it out, strain the
liquor, and set it away till the next day, then skim off the grease. Cut
up the meat, and put it in the liquor, together with the lights, (the
brains should be reserved for the balls) warm it, and season it with
salt, pepper, cloves, mace, and sweet herbs if you like and onions, let
it stew gently for half an hour. Just before taking it up add half a
pint of white wine. For the balls chop lean veal fine, with a small
piece of raw salt pork, add the brains, and season it highly with salt,
pepper, cloves, mace, and sweet herbs, or curry powder, make it up into
balls, about the size of half a hen's egg, boil part in the soup, and
fry the remainder, and put them in a dish by themselves.
57. _Chicken or Turkey Soup._
The liquor that turkey or chicken is boiled in makes a good soup, with
half a tea cup of rice, and a lb. of pork boiled in it. If you do not
like it very fat, let it stand till the next day after the turkey is
boiled, skim off the fat, season it with salt, pepper, and sweet herbs.
If you like vegetables in soup, boil them by themselves, slice them up
when done and put them in the turreen with toasted bread, cut in small
pieces; or toasted crackers. When the soup is hot, turn it on them.
58. _Oyster Soup._
Take a couple of quarts of oysters out of the liquor with a fork, strain
the liquor, and if there are any shells in them rinse them off. To each
quart put a pint of milk or water. Set them on the fire, when it begins
to simmer skim it, mix three tea spoonsful of flour, with a little milk,
stir it in when the oysters boil, when it boils again take it up and
season it with salt, pepper, a table spoonful of tomato catsup, a table
spoonful of vinegar and a small lump of butter; turn it on to a slice of
toast cut in pieces.
59. _Pea Soup._
To a quart of peas, put a quart of cold water soak them over night, in a
warm place. Next day set them to boiling four or five hours, before they
are to be eaten, put in a couple of lbs. of pork to two quarts of the
peas, add in a little more water, if not likely to be sufficiently soft,
put in a tea spoonful of saleratus half an hour before you take up the
soup.
60. _To Bake Beans._
Pick over the beans, wash, and put them in a pot with cold water enough
to cover them, hang them over the fire where they will keep just
lukewarm. When they begin to grow soft, stew them over a hot fire
several minutes, with a heaping tea spoonful of saleratus. Then take
them up with a skimmer, and put them in a baking pot, gash a lb. of pork
and put it down in the pot so as to have the beans just cover it, pour
in cold water till you can see it at the top. They will bake in a hot
oven in the course of three hours; but they will be better to remain in
it five or six. Beans are very good stewed, without being baked.
61. _Poached Eggs._
Break your eggs into a dish and beat them to a foam. Then put them on a
few coals, put in a small lump of butter, a little salt, let them cook
very slowly, stirring them constantly till they become quite thick, then
take them up, and turn them on buttered toast.
62. _To Boil Eggs._
They should be put into boiling water, and if you wish to have them
soft, three minutes is long enough to boil them, if you wish to have
them hard, they should boil five minutes. Another way to boil them, is
to break the shells and drop the eggs, into a frying pan of boiling
water, let them boil three or four minutes. If you do not use the eggs,
as a garnish, salt and butter them, when you take them up.
63. _Omelet._
Beat your eggs to a froth, leaving out half the whites, put in a couple
of ounces, of fine minced ham, corned beef or veal, when veal is used, a
little salt will be requisite. Fry it in butter, till it begins to
thicken. When it is brown on the underside, it is sufficiently cooked.
If you wish to have it brown on the top, put a heated bake pan lid over
it, as soon as it has set.
64. _Fresh Fish._