water, soak well; then put them into cold vinegar with a little
salt, and let them remain one or two hours, after which throw them
into scalding water, and remove the skin without tearing the flesh.
Wipe them dry, dust flour on them and fry in butter or sweet oil,
with plenty of chopped parsley. When brown, dust pepper and a little
salt over them, and garnish with crisped parsley. Stewed frogs are
seasoned with butter, wine, beaten eggs and parsley chopped fine.
TERRAPIN
Like crabs and lobsters, terrapins are thrown alive into boiling
water and let boil till the outer shell and toe-nails can be removed.
Then wash and boil them in salted water till the fleshy part of the
leg is tender. Put them in a bowl or deep dish, take off the second
shell, remove the sand bag and gall bladder, and cut off the spongy
part. Cut up the meat, season it with salt, pepper, cayenne and mace,
thicken with butter and flour, and cook. Just before serving put
in a gill of sherry wine for every terrapin, and pour all over hot
buttered toast.
COLD MEATS AND HOW TO SERVE THEM
TO SERVE PICKLED OYSTERS
Take them from the pickle jar, put them into a glass dish, and
ornament it with the tender, delicate leaves of celery and parsley.
Serve with bread and butter sandwiches.
TO SERVE MEAT OR CHICKEN PIE
Lay a fringed napkin in a waiter or plate larger than the dish in
which the pie is baked; set the pie on it; turn up the edges of the
napkin against it, and put sprigs of parsley or delicate green leaves
of celery on the edge of the plate to keep the napkin in place.
A NICE WAY TO SERVE COLD MEAT
Cut cold roast beef in slices, put gravy enough to cover them, add
two tablespoonfuls of wine or catsup. If there is not enough gravy,
make more by putting hot water and a good bit of butter, with a
spoonful of browned flour. Let it stew gently. If liked, a sliced
leek with a bunch of parsley may be added. Serve mashed potatoes with
it. This is equal to beef a la mode.
GLAZING FOR TONGUE, HAMS, ETC.
Boil a shin of beef and a knuckle of veal for twelve hours in three
or four quarts of water. Put in spices, herbs, and vegetables, the
same as for soup; keep it boiling till it is reduced to a quart,
then strain through a sieve and put away for use. This makes fine
gravies, and is extremely useful to finish off baked hams, tongues,
and cold roasts.
BRAISED TONGUE WITH ASPIC JELLY
Boil the tongue until tender, then place it in a stewpan with two
onions, a head of celery, four cloves, and salt and pepper; cover
it with the liquor it was boiled in; add to it a glass of brandy,
a tablespoonful of sugar, a blade of mace, a bunch of thyme, and a
bunch of parsley. Let it simmer gently for two hours. Take out the
tongue, strain the liquor it was boiled in, and add to it a box of
Cox’s gelatine which has been soaked in a goblet of cold water. Heat
it and pour over the tongue. Serve cold.
SEASONING FOR SAUSAGE MEAT
Chop up and run your sausage meat through the cutter, and to
every pound of the ground meat, allow a tablespoonful of salt, a
teaspoonful of mixed black and red pepper, a quarter of a teaspoonful
of saltpetre, and a half cup of sage and sweet marjoram. If you
prefer it you may substitute for the sage some thyme and summer
savory.
SEASONING FOR STUFFING VEAL, PIG OR TURKEY
When much seasoning is required it is well to keep it prepared on
hand. It should always be kept well stopped. Dry a pound of salt;
grind an ounce of white or black pepper; dry and powder two ounces of
thyme and one of sweet marjoram; grate one ounce of nutmeg, and mix
with half a pound of bread crumbs dried in a slow oven, three eggs,
a quarter of a pound of butter or suet, and a cup of finely chopped
parsley.
LIVER AND HAM FORCEMEAT FOR STUFFING
Take a calf’s liver, or the livers of three or four turkeys, or
geese; lay them in cold water, till ready to use them; cut with them
the same quantity of fat ham or bacon; throw them into a saucepan,
and let them fry a good brown; season with salt, pepper, spices,
chopped mushrooms, parsley and three shallots. When soft, chop them
fine, or else pass them through a sausage grinder. This recipe can be
used for raised pies, or as an addition to turkey stuffing.
AROMATIC SPICES FOR SEASONING MEAT PIES, ETC.
Take an ounce each of mace and nutmeg, two ounces of cloves, two of
pepper corns (whole pepper will do), marjoram and thyme, each one
ounce, bay leaves half an ounce. Dry the herbs well first; put the
spices and herbs in a paper closely folded, to keep in the aroma, and
place them in a slow oven to dry for an hour, or two; then pound and
sift them, through a sieve. Cork tightly.
TRUFFLES AND CHESTNUT STUFFING FOR A PIG
Many persons like truffles for stuffing for a roast pig; they should
be mixed with fat bacon, livers of veal or fowl, sweet herbs, pepper,
salt and butter. Chestnut stuffing is prepared by roasting sixty
chestnuts. Remove their hulls while hot, and pound them fine, add
four ounces of butter, run this through a sieve, and add to it a few
green onions, or chives, sweet basil, parsley and thyme; grate in a
nutmeg, put in pepper and salt, and bind it with three eggs. Stuff
the pig with it and serve with tomato sauce.
LIVER AND TRUFFLE STUFFING FOR A PIG OR TURKEY
Pare and cut into small pieces a pound of truffles, put them into a
stewpan with a large spoonful of butter, one-half pound of fat bacon,
chopped very fine; add a spoonful of black pepper, a clove of garlic,
a little salt, a bunch of sweet basil and thyme, dried and powdered;
add also half a pound of nice veal liver, boiled and grated. Set this
all on the fire, let it cook until the truffles are soft, then mash
with a wooden spoon; take it off to cool it, and stuff the pig with
the forcemeat. Baste the pig with sweet oil, which is better than
butter. It is supposed the pig comes from the butchers all ready for
stuffing and baking. If the stuffing is desired for a turkey, add a
quarter of a pound of bread crumbs and two beaten eggs, and baste the
turkey with butter, instead of oil.
NICE FORCEMEAT, FOR STUFFINGS, ETC.
Take equal quantities of cold chicken, veal and beef; shred small and
mix together; season with pepper, salt, sweet herbs, and a little
nutmeg, _i. e._, if intended for white meat or anything delicately
flavored, but if meant for a savory dish add a little minced ham, and
garlic; pound or chop this very fine (it is well, and saves trouble,
to run it through a sausage chopper), and make it in a paste with
two raw eggs, some butter, marrow or drippings; stuff your joint,
or poultry, and if there is some not used, roll it round the balls,
flour them and fry in boiling lard. This is a nice garnish for a side
dish.
SAUCES FOR MEATS AND GAME
NO. 1.--DUCK SAUCE
Boil six large onions; change the water two or three times, while it
is boiling, which takes away the strong taste. When soft, chop and
put them in a saucepan with two large spoonfuls of butter, a little
pepper and salt; now add either mushroom catsup, a cup of vinegar or
a cup of wine, whichever is preferred.
NO. 2.--BROWN ONION SAUCE FOR POULTRY, ETC.
Slice three onions after peeling them; fry them a bright brown
in a spoonful of butter; sprinkle a little flour in, and let it
brown also; add salt, pepper, and also sage, if for goose or duck,
and parsley and thyme if for chickens or roast meat; add a cup of
the liquor in which the fowl was cooked, let it boil up and add a
tablespoonful of catsup.
NO. 3.--MUSHROOM SAUCE
Peel and wash the mushrooms, cut them in small pieces, and put them
in a saucepan; cover them with water, and let them boil soft; then
stir in butter, mixed in flour, until it is thick enough to form a
nice sauce; add pepper and salt.
NO. 4.--MINT SAUCE FOR SPRING LAMB
Wash carefully a cup of tender green spearmint, chop it fine, and mix
with it half a cup of sugar and a cup of good vinegar.
NO. 5.--WHITE ONION SAUCE
Peel and boil six white onions, and when tender pour off the water;
chop the onions small, and add to them a cup of hot milk, a large
spoonful of butter, and pepper and salt to taste. Thicken with a
little flour if preferred.
NO. 6.--TOMATO SAUCE, PLAIN
Peel and slice twelve tomatoes, pick out the seeds; add three pounded
crackers, salt and pepper; stir twenty minutes and serve.
NO. 7.--CRANBERRY SAUCE
Stew cranberries till soft; when soft, stir in sugar; scald a few
minutes and strain, or not, just as you please; it is good either way.
NO. 8.--SALAD SAUCE OR DRESSING FOR LETTUCE
Take the yolks of two hard-boiled eggs, rub them to a paste in a bowl
with a tablespoonful of mustard and one of sweet cream; add gradually
two tablespoonfuls of sweet oil; when well mixed add the yolk of a
raw egg, to give the paste a delicate smoothness; a little salt, a
spoonful of sugar, and one tablespoon and a half of fine vinegar.
NO. 9.--SAUCE PIQUANTE FOR COLD MEAT
Slice two onions, fry them in butter; put them in a stewpan with
a carrot, some sweet herbs, such as dried thyme or marjoram, two
eschalots, some parsley and a clove of garlic; dredge in a spoonful
of flour. When the carrot is perfectly done, mash it in the stewpan
with a wooden spoon, and when smooth add to it a cup of soup stock.
When this boils up, throw in a cup of strong vinegar. Add salt and
pepper, and strain.
NO. 10.--BUTTER AND FLOUR SAUCE OR WHITE SAUCE
Mix a tablespoonful of butter and one of flour; mix over the fire,
with a cup of cold water, stirring all the time. When this boils,
take a quarter of a pound of fresh butter, if for a number of guests,
and stir in the butter quickly, adding a cup of cold water by
degrees, to keep the butter from oiling; finish with the juice of a
lemon, and strain. It must be served hot, and made only a few moments
before it is wanted. It gets oily if kept long. Add a spoonful of
chopped parsley.
NO. 11.--CAPER SAUCE FOR BOILED MUTTON, ETC., ETC.
Take half a pint of butter sauce and add two tablespoonfuls of capers
and a little salt.
NO. 12.--PARSLEY AND BUTTER SAUCE
Take half a pint of butter sauce No. 10, and add half a cup of
chopped parsley and the juice of one lemon. Pour hot water on the
parsley before chopping.
NO. 13.--LEMON SAUCE FOR FISH
To half a pint of butter sauce No. 10, add the juice of a lemon and
another lemon sliced; take out the seeds, and let all boil together.
This is good with broiled Spanish mackerel or pompano, also with
broiled fish.
NO. 14.--SAUCE A L’AURORE, FOR FISH
Pound the spawn of a lobster very smooth, with a small piece of fresh
butter, and press it through a sieve in the white sauce and a large
spoonful of lemon juice, and set it over a clear fire to simmer for a
minute or two, taking care it does not boil.
NO. 15.--SAUCE FROIDE
Mince quite fine some parsley, chervil, tarragon, chives and burnet;
mix them in five or six tablespoonfuls of oil, or three yolks of
hard-boiled eggs rubbed down smooth; add two tablespoonfuls of
vinegar, some made mustard, salt and pepper; beat all together until
it is smooth and thick, and serve in a sauce-boat. A good sauce for
fish.
NO. 16.--CHESTNUT SAUCE FOR TURKEY OR FOWLS
Take half a pint of veal stock; half a pound of chestnuts; peel of
half a lemon; a cupful of cream or milk; a very little cayenne and
salt.
Remove the dark shell of the chestnuts, and scald them until the
inner skin can be taken off. Then put them into the saucepan with the
stock, the lemon peel cut very thin, some cayenne and salt. Let it
simmer till the chestnuts are quite soft. Rub it through a sieve; add
the seasoning and cream, and let it simmer for a few minutes, taking
care it does not boil, and stirring constantly.
NO. 17.--WHITE CELERY SAUCE FOR BOILED POULTRY
Take six heads of celery, cut off the green tops, slice the remainder
into small bits and boil in half a pint of water until it is tender;
mix three teaspoonfuls of flour smoothly, with a little milk. Add
six spoonfuls more of milk, stir it in; add a little salt and a small
piece of butter. On boiling take off.
NO. 17½.--CELERY PUREE FOR TURKEY
Chop up six or eight heads of celery, boil them a few minutes; drain
and put them in a saucepan, with half a pound of butter, some white
soup stock, a little sugar, pepper and salt; cook till soft, then
strain it through a sieve, heat it again and add a cup of milk or
cream.
NO. 18.--WHITE CUCUMBER SAUCE FOR MEATS
Take four or five cucumbers; three-quarters of a pint of veal stock;
the yolks of three eggs; a little cayenne pepper and salt.
Peel and take out the seeds from the cucumbers, cut them into very
small pieces and put them into a sauce-pan with the stock and
seasoning, and simmer it slowly until they are tender. Then stir in
the yolks of the eggs well beaten. Make it very hot, but do not let
it boil; and serve it up quickly.
NO. 19.--EGGS AND BUTTER SAUCE
Boil six eggs hard; when cold, peel them and put them into a cup of
butter, melted; mix with a little flour, make it hot, stir in pepper
and salt. Some people like lemon, and many require walnut catsup.
This is left to personal taste.
NO. 20.--WINE SAUCE FOR VENISON OR MUTTON
Take from the stock pot a pint of the soup; let it boil down to half
a pint; season with a dozen cloves, a teaspoon of salt, and a little
pepper; then stir in a cup of wine, or of currant jelly.
NO. 21.--SAVORY JELLY FOR COLD TURKEY OR MEAT
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