Transcriber's Note: Italic text is denoted by _underscores_.
THE NATIONAL COOK BOOK.
BY A
LADY OF PHILADELPHIA,
A PRACTICAL HOUSEWIFE.
A LADY, IN WHOSE JUDGMENT WE HAVE THE MOST UNBOUNDED
CONFIDENCE, PRONOUNCES THIS "THE ONLY COOK BOOK
WORTHY OF A HOUSEKEEPER'S PERUSAL."
_Graham's Magazine._
NINTH EDITION.
PHILADELPHIA:
HAYES & ZELL,
193 MARKET STREET.
1856.
Entered according to the Act of Congress, in the year 1850, by
ROBERT E. PETERSON, in the Clerk's Office of the District Court of
the Eastern District of Pennsylvania.
DEACON & PETERSON, PRINTERS,
No. 66 S. Third Street.
PREFACE.
The following receipts, the result of many years experience, have been
placed before the public, in the hope that they may prove useful to all
who may consult them, and under the conviction that they will be found
truly practical.
The author has endeavored to draw them up in the most concise and
simple manner; and has in all cases sacrificed _style_ to minute
detail; not even avoiding repetition where it might render the
directions more explicit.
A great defect in many works of a similar character is, that the cook
is forced to wade through a formidable amount of reading before she
can learn the process of making a pudding, or discover the different
articles necessary to the concocting of a dish.
Whilst some are so diffuse, others on the opposite extreme, are so
brief in their explanations as to fall far short of being understood,
and consequently are ever liable to misconception.
As no utensils are requisite except those in common use in every
family, the difficulty of preparing the various dishes will be greatly
lessened.
Great attention has been paid to that department of cookery exclusively
adapted to the sick or convalescent, most of the dishes having
been prepared according to the directions of eminent physicians of
Philadelphia.
Nearly all the receipts in this book are purely American; the author
therefore entertains a hope that they may meet the wants of the
community, and the approbation of all those who may honor them with a
trial.
PHILADELPHIA, MAY, 1850.
CONTENTS.
SOUPS.
Beef, 15
Veal, 18
Pepper-pot, 17
Chicken, 18
Lamb, 18
Oyster, 19
Clam, 19
Green Corn, 19
Pea, 20
Succotash, 20
Noodles for, 20
FISH.
Rock, boiled, 21
fried, 22
Cod, boiled, 22
cakes, 23
Shad, spiced, 23
boiled, 23
fried, 24
broiled, 24
baked, 24
roasted on a board, 25
potted, No. 1, 25
No. 2, 26
Halibut, 26
Cat, 27
Potted herring, 27
Pickled oysters, 28
Fried oysters, 28
Stewed oysters, No. 1, 29
No. 2, 29
Scalloped oysters, 29
Oyster fritters, 30
pie, 30
Roasted oysters, 31
Oyster omelette, 31
Stewed clams, 32
Clam fritters, 32
Fried clams, 33
Terrapins, 33
Boiled crabs, 34
Soft crabs, 34
Boiled lobster, 35
Lobster salad, 35
Oyster omelette, 36
MEATS.
Beef, roast, 37
a-la-mode, 38
steaks, 38
steak, fried, 39
smothered, 39
baked and Yorkshire pudding, 39
French stew, No. 1, 40
No. 2, 41
Beef stewed with onions, 41
kidney, stewed, 41
fried, 42
corned, 42
Jewish method of preparing for salting, 43
boiled corned, 43
Boiled tongue, 43
Tripe, 43
Veal, roast, 44
pie, plain, 44
pot-pie, 45
fillet of, a-la-mode, 46
fillet of, baked, 46
French stew of, 47
stewed, 47
cutlets, 47
fried with tomatoes, 48
plain fried, 48
spiced, 48
Sweet-breads fried, 49
stewed, 49
boiled, 49
Calves' feet spiced, 49
fried, 50
liver fried, 50
Chitterlings, or Calves' tripe, 51
Lamb, roast leg of, 51
boiled leg of, 52
stewed with onions, 52
Mutton dressed like venison, 52
chops, 52
chops with lemon, 53
Pork, roast, 53
Pig, roast, 54
Pork, stuffed leg of, 55
steaks, 55
leg of, corned and boiled, 55
Spare rib, 56
Soused pig's feet, 56
Scrapple, 57
Hog's-head cheese, 58
Boiled ham, 58
Glazed ham, 59
Sausage meat, 59
Venison, to roast a haunch of, 59
steaks, 60
best way of cooking, 60
Rabbit, roasted, 61
pie, baked, 61
pot-pie, 62
French stewed, 63
fricaseed, 63
smothered, 64
Pigeons, roasted, 64
stewed, 64
Squab, broiled, 65
Pigeon pie, 65
Reed Birds, stewed, No. 1, 65
No. 2, 66
roasted, 67
pie, 67
fried, 67
Turkey, roasted, 68
boiled, 69
Duck, roasted, No. 1, 69
No. 2, 70
Goose, roasted, 70
Giblet pie, 71
Chickens, roasted, 72
pie, 72
pot-pie, 73
Chickens, broiled, 73
fried, 74
boiled, 74
stewed, 75
Brown fricassee, 75
White fricasseed chicken, 76
Chicken salad, No. 1, 76
No. 2, 77
VEGETABLES.
Potatoes, boiled, No. 1, 78
No. 2, 79
fried, No. 1, 79
No. 2, 80
No. 3, 80
No. 4, 80
Sweet Potatoes, fried, 80
Potatoes, roasted, 81
cakes, 81
kale, 81
salad, 82
sausage, 83
Tomatoes, stewed, 83
fried, 83
baked, 84
scalloped, 84
broiled, 84
dressed as cucumbers, 85
fricandeau, 85
Beets, baked, 85
Egg-plant, No. 1, 86
No. 2, 86
No. 3, 86
No. 4, 87
No. 5, 87
browned, 88
Parsnips, No. 1, 88
No. 2, 88
No. 3, 88
No. 4, 89
stewed, 89
Corn, boiled green, 89
fritters, 89
oysters, 90
Hominy, 90
Sour krout, 91
boiled, 91
Cauliflower, 91
Slaw, cold, 92
hot, 92
Slaw, French, 92
Mushrooms, 93
Spinach, 93
as greens, 93
Dandelion, 94
Squashes or cymlins, 94
Ochras, 94
Carrots, 95
Turnips, 95
Celery dressed as slaw, 95
stewed with lamb, 96
Asparagus, 96
Salad, Dutch, 96
corn, 97
Onions, boiled, 97
Cucumbers, fried, 98
Beans, Lima, 98
Windsor or horse, 98
stringed, 98
boiled dried, 99
Peas, green, 99
Salsify or oyster-plant, No. 1, 100
No. 2, 100
No. 3, 100
No. 4, 101
SAUCES.
Sauce, apple, 101
lemon, 101
Yorkshire, 102
nuns' butter, 102
dried peach, 102
cranberry, 103
wine, 103
cream, 104
vegetable, 104
tomato mustard, 105
egg, 105
drawn butter, 105
onion sauce, 106
mint, 106
mushroom, 106
parsley, 107
caper, 107
haslet, 107
horse-radish, 107
French tomato, 108
oyster, 108
tomato, 108
PICKLES.
Pickled peppers, 109
mushrooms, No. 1, 110
No. 2, 110
onions, 111
eggs, 111
Chow chow, 112
Pickled walnuts, 112
peaches, 113
beans, 113
mangoes, 114
cucumbers, 115
beets, 117
cherries, 117
Tomato catsup, No. 1, 117
No. 2, 118
Mushroom catsup, 119
Walnut " 119
Pickled nasturtiums, 119
tomatoes, 120
PASTRY.
Puff paste, 121
Plain " 122
Common paste, 122
Lemon pudding, No. 1, 122
No. 2, 123
Orange cheese-cake, 123
Lemon " " 124
Curd " " 125
Cottage " " 125
Indian florendines, 126
Rice " 126
Orange pudding, 127
Almond " 127
Cocoa-nut pudding, No. 1, 128
No. 2, 128
Apple pudding, No. 1, 129
No. 2, 130
Plain apple pudding, No. 3, 130
Pumpkin " No. 1, 131
No. 2, 131
Quince pudding, 132
French custard pudding, 133
Potato pudding, 133
Sweet potato pudding, 134
Cranberry tarts, 134
Rhubarb tarts, 134
Ripe peach pie, 134
Peach pot-pie, 135
Quince pie, 135
Plum pie, 135
Quince dumplings, 136
Peach " 136
Apple " 136
Cherry pie, 137
Rhubarb pie, 137
SWEET DISHES.
Guernsey pudding, 137
Eve's " 138
French " 139
Sago " 139
French bread pudding, 140
Green corn " 141
Rice cup " 141
Newcastle " 141
Peach baked " 142
Farmer's apple " 142
Rice " No. 1, 143
No. 2, 143
Boiled rice " 144
Rice pudding, with fruit, 144
Rice cups, 144
Plum pudding, 145
Boiled " No. 1, 145
No. 2, 146
Indian boiled pudding, 146
baked " 147
Oxford pudding, 148
College " 149
Blanc mange, 150
Clear blanc mange, 150
Charlotte de Russe, 151
Peach Charlotte, 152
Savoy " 152
Cherry " 153
Rice milk, 153
Rice flummery, 154
Apple floating island, 154
Floating island, 155
Whips, 155
Syllabub, 156
Vanilla cup custard, 156
Hasty pudding, or farmer' rice, 156
Spanish fritters, 157
Apple " 157
Orange " 158
German puffs, 158
Snow custard, 159
Boiled custard, 159
Baked pears, 160
Stewed cherries, 160
Baked apples, 160
Blackberry mush, 160
Rice dumplings, 161
Glazed currants, 161
strawberries, 162
Stewed ripe peaches, 162
Cold custard, 162
Apple cream, 163
TEA CAKES.
Short cake, 163
Muffins, 164
Hard biscuits, 164
Yorkshire biscuits, 165
Potato rolls, 165
Brentford rolls, 166
French " 166
Parsnip cake, 167
Maryland biscuits, 167
Waffles, 168
without yeast, 169
Buckwheat cakes, 169
Rye batter cakes, 170
Guernsey buns, 170
Tottenham muffins, 171
Crumpets, or flannel cakes, 171
Scotch crumpets, 172
Indian fritters, 172
Indian slappers, 173
pone, 174
Johnny or journey cake, 174
Indian light cake, 175
muffins, No. 1, 175
No. 2, 176
meal breakfast cakes, 176
Milk biscuits, 177
Sally Lunn, No. 1, 178
No. 2, 178
Water toast, 179
Milk " 179
Mush cakes, 179
Rice waffles, 180
Buttermilk cakes, 180
Indian Metland, 181
Cream-of-tartar cakes, 181
CAKES.
Fruit or plum cake, No. 1, 183
No. 2, 184
New York plum cake, 185
Pound-cake, No. 1, 186
No. 2, 187
Common pound-cake, 187
Cocoa-nut pound-cake, 188
Indian " " 189
Loaf cake, 189
Bristol loaf-cake, 190
Indian " " 191
Almond cake, 191
Sponge " No. 1, 192
" " No. 2, 193
" " No. 3, 193
Jumbles, 194
Spanish jumbles, 194
Plain " 195
Cocoa-nut " 195
Ginger fruit cake, 196
cup " 196
nuts, 197
bread, No. 1, 198
No. 2, 198
Boston ginger-bread, 198
Common " " 199
Plain " " 199
Soda biscuit, 200
Kisses, or cream-cakes, 200
Sugar cake, 201
Federal " 202
White cup-cake, 202
German " 203
Seed cake, 203
Currant cake, 204
Rock " 204
Election " 205
Devonshire cakes, 205
Scotch cake, 206
Crullers, 206
Dutch loaf, 207
Rice cup-cake, 208
Cocoa-nut cakes, 208
Spanish buns, 209
Buns, 209
Dough-nuts, 210
Macaroons, 211
Lady cake, 211
Composition cake, 212
Scotch loaf, 213
French cake, 213
Travelers' biscuit, 215
Light sugar biscuits, 215
Plain cup-cake, 216
Apees, 217
Shrewsbury cake, 217
Dover biscuits, 218
Washington cake, No. 1, 218
No. 2, 219
Sugar biscuits, 220
PRESERVES.
Calf's-foot jelly, 222
Fox-grape " 222
Cranberry " No. 1, 223
" No. 2, 224
Orange " 224
Strawberry " 225
Currant " 225
Quince " 226
marmalade, 227
Peach " 227
Preserved pears, 227
quinces, 228
pine-apple, 228
peaches, 229
fresh figs, 230
citron melon, 230
green-gages, 231
plums, 232
Strawberry jam, 232
Cherry " 232
Raspberry " 233
Blackberry " 233
Green-gage " 233
Plum " 233
Pine-apple " 233
Brandy grapes, 233
peaches, 234
SICK.
Sago milk, 234
Orgeat, 235
Stewed prunes, 235
Cocoa, 235
Egg and wine, 236
Sago pudding, for invalids, 236
Tapioca pudding, 236
Arrow-root pudding, for invalids, 236
Pudding for the convalescent, 230
Indian gruel, 237
Egg and milk, 237
Sugared orange, 238
lemons, No. 1, 238
No. 2, 239
Mulled wine, 239
cider, 239
Vegetable soup, 240
Carrageen, or Irish moss, 240
Arrow-root, 241
Macaroni, 241
Lemonade, for an invalid, 241
Oat-meal gruel, 242
Baked pudding, for invalids, 242
Chicken broth, 242
Pap of unbolted flour, 243
grated " 243
Sweet-breads, for invalids, 243
Panada, No. 1, 244
No. 2, 244
Ground rice, No. 1, 245
No. 2, 245
Mustard whey, 245
Wine " 246
Vinegar " 246
Rennet " 246
Tamarind " 247
Potato jelly, 247
Port wine jelly, 247
Tapioca " 248
Hartshorn " 248
Rice " 248
Jelly of gelatine, 249
Slippery-elm tea, 249
Flax-seed " 250
Veal " 250
Beef " 250
Essence of beef, 251
Mutton tea, 251
Chicken " 251
Gum-arabic water, 251
Tamarind " 252
Grape " 252
Mulled " 252
Apple " 252
Barley " 253
Toast, water, 253
Almond " 253
MISCELLANEOUS.
Lemon Syrup, No. 1, 254
No. 2, 254
Ginger " 255
Brandy cherries, 255
To preserve eggs during winter, 255
Blackberry cordial, 256
Raspberry brandy, 256
Currant shrub, 256
Raspberry shrub, 257
Cherry bounce, 257
Mixture for salting butter, 257
Egg-nog, 257
Minced meat, 258
Sandwiches, 259
Wine sangaree, 259
Porter " 259
Poached eggs, 260
Plain omelette, 260
Ham " 260
Bread " 261
Tomato " 261
Browned flour, 262
Dried cherries for pies, 262
apples " 263
peaches " 263
pumpkin " 263
To prepare salæratus, 264
Lemonade, 264
Punch, 264
Macaroni, 265
Indian mush, 265
Fried " 266
Welsh rabbit, 266
Mint julep, 266
Milk punch, 267
Cottage cheese, 267
To prepare rennet, 267
cure hams, 268
prepare apples for pies, 268
cure dried beef, 269
beef and hams, 269
shad, 270
roast coffee, 270
Coffee, 271
Chocolate, 271
Tea, 272
To make yeast, 272
Potato yeast, 273
Bread, 273
Potato bread, 274
Mush bread, 275
Rye " 275
Dyspeptic bread, 275
Fried " 275
Common mustard, 276
Icing for cakes, 276
To dry herbs, 276
Raspberry vinegar, 277
Celery " 277
Pepper " 277
Molasses candy, 278
Gooseberry pie, 278
Ripe currant pie, 279
Green " 279
Apple butter, 279
Jelly cake, No. 1, 280
No. 2, 281
Honey " No. 1, 282
No. 2, 282
Citron " 283
Vanilla kisses, 284
cake, 284
Ginger pound-cake, 285
Currant biscuits, 286
Plain crullers, 286
To make butter, 287
Queen cake, 288
Index, 291
TABLE OF WEIGHTS AND MEASURES.
For the convenience of those who have no scales and weights, the
following table has been arranged. The measures correspond as nearly
as possible with the weight of the different articles specified. These
measures will answer for all the plainer cakes, &c but greater accuracy
is necessary for the richer kinds.
AVOIRDUPOIS is the weight employed in this table.
Sixteen ounces are one pound.
Eight ounces are half a pound.
Four ounces are a quarter of a pound.
White sugar, (pulverized) four gills and a half, equal one pound.
Light brown sugar, three half pints, equal one pound.
" " nine heaping table spoonsful, equal one pound.
Wheat flour, one quart and one table spoonful, equal one pound.
" fifteen heaping table spoonsful, equal one pound.
Ten eggs, equal one pound.
Fine Indian meal, one quart, equals one pound five ounces.
Coarse " one quart, equals one pound nine ounces.
Butter, one common sized tea-cup holds a quarter of a pound.
Spices, (ground) two large table spoonsful, equal one ounce.
Nutmegs, (whole) seven common sized, equal one ounce.
LIQUID MEASURE.
Two gills are half a pint.
Four gills are one pint.
Two pints are one quart.
Four quarts are one gallon.
Six common table spoonsful equal one gill.
One wine glassful equals half a gill.
One common sized tumblerful equals half a pint.
THE NATIONAL COOK BOOK.
SOUPS.
All soups are better to be made with fresh uncooked meat, as that which
has been cooked once has lost much of its flavor and nearly all its
juices. It is therefore better economy to hash or spice your cold meat,
and buy fresh for soup.
Soup should not boil _very_ hard, as that has a tendency to toughen the
meat.
Fat meat is not so proper nor healthy for soup as the leaner parts
of the finest meat. The fat does not impart much flavor, and is not
palatable.
Soup may be kept till the next day; before it is heated over again,
skim off the cake of fat which congeals on the top. It is often
preferred one day old to the day it is cooked.
BEEF SOUP.
1. Crack the bone of a shin of beef, and put it on to boil in one quart
of water to every pound of meat, and a large tea spoonful of salt to
each quart of water. Let it boil two hours, and skim it well. Then add
four turnips pared and cut in quarters, four onions pared and sliced,
two carrots scraped and cut in slices, one root of celery cut in small
pieces, and one bunch of sweet herbs; which should be washed and tied
with a thread, as they are to be taken out when the soup is served.
When the vegetables are tender, take out the meat, strain off the soup
and return it to the pot again, thicken it with a little flour mixed
with water; then add some parsley finely chopped, with more salt and
pepper to the taste, and some dumplings, made of a tea spoonful of
butter to two of flour, moistened with a little water or milk. Drop
these dumplings into the boiling soup; let them boil five minutes and
serve them with the soup in the tureen. Noodles may be substituted for
the dumplings. For directions for making them see No 11.
VEAL SOUP.
2. Take a knuckle of veal, put it in a pot with four quarts of water,
and add a tea spoonful of salt to each quart. Pare and slice three
onions, four turnips, two carrots, a bunch of sweet herbs, and a small
portion of celery. Let the veal boil one hour, then add the above
vegetables. When they are tender, strain the soup. Put it in the pot
it was boiled in, thicken the soup with some flour mixed smoothly with
a little water, and add a little parsley finely chopped. Make some
dumplings of a tea spoonful of butter to two of flour, and milk or
water enough to make a very soft dough. Drop them into the boiling
soup. They should be about as large as a hickory-nut, when they are
put in. If noodles are preferred, they may be put in and boiled ten
minutes. For directions for making them see No. 11. Dish the meat with
the vegetables around it. Drawn butter may be served with it, or any
other meat sauce.
PEPPER-POT.
3. Cut in small pieces four pounds of tripe, put it on to boil in as
much water as will cover it, allowing a tea spoonful of salt to every
quart of water. Let it boil three hours, then have ready four calves
feet, which have been dressed with the skin on. Put them into the pot
with the tripe and add as much water as will cover them; also four
onions sliced, and a small bunch of sweet herbs chopped finely. Half
an hour before the pepper-pot is done add four potatoes cut in pieces;
when these are tender add two ounces of butter rolled in flour, and
season the soup highly with cayenne pepper. Make some dumplings of
flour and butter and a little water--drop them into the soup; when the
vegetables are sufficiently soft, serve it.
The calves feet may be served with or without drawn butter.
Any kind of spice may be added. If allspice or cloves are used, the
grains should be put in whole.
CHICKEN SOUP.
4. Wash a fine large chicken, put it in a pot and cover it with water
with a little salt. Pick and wash two table spoonsful of rice, a bunch
of sweet herbs, washed, and tied with a thread, two onions, and a
little celery cut fine. Add these to the chicken as soon as it begins
to boil. When the chicken is tender add a small bunch of parsley finely
minced; let it boil a few minutes and then serve it. Season with pepper
and salt to the taste. Serve the chicken with drawn butter. Some like
allspice in this soup. If you should like it add a tea spoonful of the
whole grains.
Noodles or dumplings may be substituted in place of the rice. To make
noodles see No. 11. The dumplings are made with a tea spoonful of
butter, two of flour, and water enough to form a soft dough. Take a tea
spoonful of the dough and drop into the boiling soup. Let them boil a
few minutes.
Pearl barley may be used instead of rice.
LAMB SOUP.
5. Take a neck and breast of lamb, wash it, and to each pound of meat
add a quart of water, and a tea spoonful of salt. Pare and slice two
onions, two carrots, four turnips, two or three potatoes and a bunch of
sweet herbs. Add all these to the meat after it has boiled one hour. If
in the proper season add three or four tomatoes or half a dozen ochras.
When the vegetables are done, take out the meat, and add some flour
mixed to a smooth paste with a little water. Noodles or dumplings may
be added, as for beef soup. Some thicken lamb soup with a little rice
put in the pot with the lamb.
OYSTER SOUP.
6. Take one hundred oysters out of the liquor. To half of the liquor
add an equal quantity of water. Boil it with one tea spoonful of
crushed allspice, a little mace, some cayenne pepper and salt. Let it
boil twenty minutes, then strain it, put it back in the stew pan and
add the oysters. As soon as it begins to boil, add a tea cupful of
cream, and a little grated cracker rubbed in one ounce of butter. As
soon as the oysters are plump, serve them.
CLAM SOUP.
7. Wash the shells of the clams and put them in a pot without any
water. Cover the pot closely to keep in the steam; as soon as the clams
are opened which will be in a few minutes, take them out of the shells
and proceed as directed for oyster soup.
GREEN CORN SOUP.
8. Put on a knuckle of veal to boil in three quarts of water, and
three tea spoonsful of salt. Cut the corn off of one dozen ears, and
put it on to boil with the veal. When the veal is tender the soup is
done. Then roll an ounce of butter in flour and add to it before it is
served. If the fire has been very hot and the water has boiled away too
much, a little more may be added.
PEA SOUP.
9. This is made in the same manner as the green corn soup, only the
peas must not be put in till about half an hour before the meat is
done. A quart of peas will be requisite to make a dish of soup.
SUCCOTASH.
10. One quart of green corn cut off the cob, one quart of lima beans,
and two pounds of pickled pork. If the pork should be very salt, soak
it an hour before it is put on to boil. Put the pork on to boil and
let it be about half cooked before the vegetables are put in. Then put
in the corn (which must be cut off the cob) and the beans; let them
boil till they are tender. Take all up, put the meat on a dish and the
vegetables in a tureen. It should be a very thick soup when done.
TO MAKE NOODLES FOR SOUP.
11. Beat up an egg and to it add as much flour as will make a very
stiff dough. Roll it out in a thin sheet, flour it, and roll it up
closely, as you would do a sheet of paper. Then with a sharp knife
cut it in shavings about like cabbage for slaw; flour these cuttings
to prevent them from adhering to each other, and add them to your soup
whilst it is boiling. Let them boil ten minutes.
FISH.
Fish should always be perfectly fresh when cooked. To select fresh ones
observe the eyes; if they have a bright life-like appearance the fish
is fresh; if, on the contrary, the eyes are sunken and dark colored,
and have lost their brilliancy, they are certainly stale. Some judge
by the redness of the gills, but they are sometimes colored to deceive
customers.
Crabs should be of a dark green color, and when fresh from the water
are always very lively, the same remarks hold good with regard to
lobsters. If the tail of the lobster will return to its former position
when pulled out, the lobster is fresh.
Never buy a clam or oyster if the shells are parted. If the valves are
tightly closed the oyster is fresh.
BOILED ROCK.
12. Scale a rock, take out the eyes and gills, draw it and wash it
well. Flour a cloth, wrap the fish in it, and boil it in plenty of
water strongly salted. A common sized fish requires about half a large
tea cupful of salt. Place your fish kettle over a strong fire, and when
the water boils put in the fish. Let it boil hard twenty minutes. Take
it out of the cloth carefully, place it on your fish dish and send it
to the table. Have egg sauce in a sauce boat. Mashed potatoes are an
accompaniment to boiled fish. Garnish the dish with green parsley.
If any of the boiled fish should be left from dinner it may be spiced
as shad, and makes an excellent relish for breakfast or tea.
FRIED ROCK.
13. Clean and score your fish; wash and wipe them dry; season well with
cayenne pepper and salt. Let them stand at least one hour before they
are cooked, that the seasoning may have time to penetrate them. Have
ready a pan of hot lard, dredge flour over your fish, put them in the
pan and fry them slowly, that they may be done through. They should be
of a handsome brown on both sides.
All pan fish are fried in the same way.
BOILED COD.
14. Soak a dried cod for three hours in cold water; scrape and wash it
very clean; then put it on to boil in as much cold water as will cover
it. Let it boil half an hour. Drain it on your fish dish, and serve it
with mashed potatoes, drawn butter, or egg sauce, and eggs boiled hard.
The castor should contain cayenne pepper, mustard, sweet oil, pepper,
vinegar, and catsup.
COD FISH CAKES.
15. Boil a piece of salt cod; take out all the bones, and mash with it
equal quantities of mashed potatoes. Season it with pepper and salt to
your taste; then add as much beaten egg as will form it into a paste.
Make it out into thin cakes, flour them, and fry them of a light brown.
SPICED SHAD.
16. One large shad,
Two table spoonsful of salt,
Three tea spoonsful of cayenne pepper,
Two table spoonsful of whole allspice,
As much vinegar as will cover it.
Split the shad open, rub over it two table spoonsful of salt, and let
it stand several hours. Have ready a pot with boiling water in it
sufficient to cover the shad, allowing a tea spoonful of salt to every
quart of water. Boil it twenty minutes. Take it out of the water, drain
it, bruise your allspice just so as to crack the grains. Sprinkle over
your shad the allspice and pepper, and cover it with cold vinegar.
BOILED SHAD.
17. Clean your shad, wash it and wipe it, flour it well, wrap it in a
cloth, and put it into a large vessel of boiling water with a great
deal of salt. It will require about twenty minutes to cook it. Serve it
with egg sauce, or rich drawn butter.
FRIED SHAD.
18. Cut your shad in half, wash it and wipe it dry, score it and season
with cayenne pepper and salt, dredge flour over it, and fry it in hot
lard. When done, put the two halves together, that it may assume the
appearance of a whole fish.
BROILED SHAD.
19. Split your shad down the back, wash it and season it well with
salt. Have your gridiron heated, grease the bars, put on the shad
and broil it slowly till quite done. It should be of a fine brown on
both sides. If designed for the dinner table, after having basted it
well with butter on both sides, fold it over, that it may assume its
original form, and serve it.
BAKED SHAD.
20. Open your shad by cutting it down the back, wash it well and wipe
it dry, score it and season it with cayenne pepper and salt; put it in
a pan with two ounces of butter cut in small pieces, put a few pieces
of butter in the bottom of the pan and the remainder on the shad, add
two table spoonsful of water. Place it in a very moderate oven and let
it stand three or four hours.
SHAD ROASTED ON A BOARD.
21. Take a piece of clean oak board about three inches thick, and two
feet square, stand it before the fire till the board is very hot,
indeed almost charred. Have your shad split down the back, cleaned,
washed, wiped dry, and seasoned with salt; fasten it to the hot board
with a few small nails; the skin side should be next the board, place
the board before the fire with the head part down; as soon as the
juices begin to run, turn it with the tail down; it should be turned
frequently in order to retain the juices. When done butter it and serve
it hot. Send it to the table on the board.
This is the receipt for baking shad at the Philadelphia "fish house."
POTTED SHAD, No. 1.
22. Cut a shad in six or eight pieces, wash and wipe it dry. Mix one
dessert spoonful of ground allspice, half a table spoonful of black
pepper, and half a table spoonful of salt--sprinkle a portion of this
seasoning over each piece of shad. Put them into a stone jar with
enough good cider vinegar to cover them; cover the jar with a clean
cloth, and over this tie closely several thicknesses of brown paper to
keep in the steam; set it in a moderate oven and let it remain twelve
hours.
This is very good, but the fish is dark colored. When potted according
to No. 2, it retains its whiteness.
POTTED SHAD, No. 2.
23. Cut a shad in about half a dozen pieces, wash it and wipe it dry.
Mix together two table spoonsful of whole allspice and one table
spoonful of whole black pepper; put one table spoonful and a half of
salt over the shad the evening before it is to be potted, the next
morning sprinkle over it a half a tea spoonful of cayenne pepper. Place
the shad in a stone jar, and over each layer throw a portion of the
grains of pepper and allspice, cover it with vinegar and set it in a
moderate oven for twelve hours.
HALIBUT.
24. Cut it in slices about a quarter of an inch thick; wash and dry
them, season with cayenne pepper and salt; have ready a pan of hot lard
and fry your fish in it till of a delicate brown on both sides.
Some dip the cutlets in beaten egg and then in bread crumbs and fry it.
When done in this manner it should be cut rather thinner than according
to the first method.
Or, heat your gridiron, grease the bars, season your fish with cayenne
pepper and salt, and broil it till of a fine brown color. Lay it on a
dish and butter it.
CAT FISH.
25. Cut each fish in two parts, down the back and stomach; take out
the upper part of the back bone next the head; wash and wipe them dry,
season with cayenne pepper and salt, and dredge flour over them; fry
them in hot lard of a nice light brown.
Some dress them like oysters; they are then dipped in beaten egg and
bread crumbs and fried in hot lard. They are very nice dipped in beaten
egg, without the crumbs, and fried.
POTTED HERRING.
26. Clean your herring, wash them well and wipe them dry; then rub
each one with salt and cayenne pepper; place in your jar a layer of
herring, then some grains of allspice, half a dozen cloves, and two or
three blades of mace; then put in another layer of herring, and so on
till all are in; cover the herring with cold vinegar, tie up the jar
closely with several thicknesses of paper, and set it in the oven after
the bread has been drawn out; let it remain there all night. As soon as
they become cold they will be fit for use.
SHELL FISH.
PICKLED OYSTERS.
27. Take one hundred oysters out of their liquor, and add to them as
much water as there was liquor. Put them over the fire, with salt to
the taste, skim them, and as soon as they boil take them off. Have
ready in a pan one gill of vinegar, one table spoonful of allspice, one
table spoonful of pepper grains, a little cayenne pepper and mace, half
a gill of pepper vinegar and half a gill of common vinegar. They should
be pickled the day before they are to be eaten. After standing a few
hours, if a scum should have risen on them, take out the oysters and
strain the liquor. About six hours before they are to be served, slice
a lemon and add to them.
FRIED OYSTERS.
28. Select the largest oysters for frying. Take them out of their
liquor with a fork, and endeavor in doing so, to rinse off all the
particles of shell which may adhere to them. Dry them between napkins;
have ready some grated cracker, seasoned with cayenne pepper and salt.
Beat the yelks only of some eggs, and to each egg add half a table
spoonful of thick cream. Dip the oysters, one at a time, first in the
egg then in the cracker crumbs, and fry them in plenty of hot butter,
or butter and lard mixed, till they are of a light brown on both
sides. Serve them hot.
STEWED OYSTERS, No. 1.
29. Take one hundred large oysters, add to them a quarter of a pound of
butter, with salt, black and red pepper to the taste. Stew _as fast as
possible_ for three minutes. Serve them hot.
STEWED OYSTERS, No. 2.
30. Rinse one hundred oysters, and put them in a stew pan with the
water which adheres to them; season them with salt and cayenne pepper,
and a very little mace. As soon as they begin to boil pour in half a
pint of cream, and stir in half an ounce of butter rolled in a little
grated cracker. Let them boil once and serve them hot.
SCALLOPED OYSTERS.
31. Drain your oysters, and season them with salt and cayenne pepper;
crumb some stale bread, and season it with salt and pepper. To each
gill of the bread crumbs add one hard boiled egg, finely chopped;
butter a deep dish, strew in a layer of egg and crumbs, then a layer of
the oysters, with some lumps of butter on them, then more crumbs, and
so on till all are in. Put a cover of crumbs on the top. Bake this in a
tolerably quick oven and serve it hot.
OYSTER FRITTERS.
32. Drain the oysters and wipe them dry; season them with salt, if they
are not salt enough; make a batter in the proportion of a pint of milk
to three eggs, and flour to thicken it; beat the yelks till they are
very thick, stir in the milk and as much flour as will make a batter,
but not a very thick one; add a pinch of salt, beat the whole very
hard, whisk the whites to a stiff dry froth and stir them in gently at
the last. Put a small spoonful of the batter in a pan of boiling lard,
then lay an oyster on the top, and over this put a little more batter;
when they are brown on both sides, put them on a dish and send them to
the table hot.
OYSTER PIE.
33. Take one hundred oysters out of their liquor, one at a time, so
as to free them from any portions of the shell which might adhere to
them. Drain and place them between clean napkins in order to dry them
perfectly; pour off half the liquor into a stew-pan, salt it to your
taste, stir in one gill of cream, one ounce and a half of butter rolled
in grated cracker, and a little cayenne pepper; boil two eggs hard,
chop them up, and mix them with as many bread crumbs as will cover
the top of your pie; season the bread and egg with cayenne pepper and
salt, make a rich paste, line the sides of your pie dish, put in the
oysters, pour the hot liquor over them, strew the bread crumbs on the
top, cover the whole with a lid of paste, cut an opening in the centre
of the top crust, and ornament it with flowers or leaves made of the
paste, bake it and serve it hot. As soon as the crust is done take the
pie out of the oven.
ROASTED OYSTERS.
34. Wash the shells perfectly clean, put them in pans and set them in
the oven, or place them in rows on the top of your kitchen range. Those
who live in the country, and have large wood fires, may roast them
nicely on their hot hearth stone. Take them up as soon as the shells
begin to open, before the liquor is lost; have ready a hot vegetable
dish, take out the oysters and serve immediately. Or, the upper shell
may be taken off, and the oysters placed on broad dishes in the other
shell. The dishes must be well heated as the oysters should be eaten
hot.
Each person dresses his oysters on his plate.
OYSTER OMELETTE.
35. Eight oysters chopped fine,
Six eggs,
A wine glassful of flour,
A little milk,
Pepper and salt to the taste.
Beat the eggs very light, add the oysters and the flour, which must be
mixed to a paste with a little milk; pepper and salt to the taste. Fry
it in hot butter, but do not turn it; as soon as it is done slip it on
a dish and serve it hot.
The above is the usual mode of preparing oyster omelette; but the
better way is to put your oysters in a stew pan, set them over the
fire, and the moment they begin to boil take them out, drain them and
dry them in a napkin. They are not so watery when prepared in this
manner, and consequently will not dilute the beaten egg as much as the
former mode. When they are cold mince them and proceed as above.
STEWED CLAMS.
36. Wash the clams, put them in a pot and cover them closely; set them
near the fire, and as soon as they begin to open take them out of the
shell; drain them, and to a pint of clams add half a pint of water, one
ounce of butter rolled in flour, cayenne pepper and salt to the taste;
let them stew ten minutes. Just before they are to be dished add one
gill of cream.
CLAM FRITTERS.
37. Wash your clam shells, put them in a pot with the water only which
adheres to them, cover the pot closely, and as soon as they open take
them out of the shell. Take out the hard part and cut the remainder in
half, and season them with pepper and salt; beat the yelks of four eggs
very light, add to them a pint of milk, a little salt, and flour enough
to form a batter; whisk the whites very dry and add them at the last.
Have ready a pan of hot lard, put in a spoonful of the batter, lay on
the top two or three pieces of the clams, then cover them with a little
more of the batter. Fry them on both sides and serve them hot.
The small sand clams are the best kind.
FRIED CLAMS.
38. Wash your clams before they are opened; place them in a vessel
without any water. Cover the vessel closely and as soon as they open
their mouths take them out of the shell. Dry them in a napkin, season
them with cayenne pepper and salt if necessary, and fry them in butter.
Or, they may be fried in egg and bread crumbs as oysters.
TERRAPINS.
39. Put the terrapins on in boiling water and let them boil ten
minutes, take them out and with a coarse cloth rub all the skin off
the head, neck, and claws, also the thin shell that may come loose.
Then boil them in clean water, with a little salt in it, until the
claws are perfectly soft. The time of boiling depends very much on the
age of the terrapin; some take three hours. When they are soft, open
them carefully, take out the sand bag, the spongy part, and the gall,
which you must not break. Cut all the remainder of the terrapin in
small pieces, put them in a stew pan, and to each large terrapin take
a quarter of a pound of butter, one wine glass of Sherry or Madeira
wine, salt, black and red pepper, and mustard, to suit the taste, also
to each terrapin, the yelks of two hard boiled eggs, mashed to a paste,
with a little butter. Mix the whole together, and stew fifteen minutes.
Send them to the table hot.
BOILED CRABS.
40. Have a large pot of water strongly salted, let it boil hard, put in
your crabs and boil them for twenty minutes. If the water should cease
boiling the crabs will be watery. Take them out, break off the claws,
wipe the shells very clean, also the large claws.
When cold, place them on a dish with the large claws around it. The
claws should be cracked before they are sent to the table. The small
ones are not generally eaten.
SOFT CRABS.
41. Prepare your crabs by removing the spongy part, and sand bag. Wipe
them very clean and fry them in some hot lard and butter mixed. When
they are a fine yellow brown on both sides, place them on a dish and
send them to the table hot.
BOILED LOBSTER.
42. Lobsters, as well as crabs, should be boiled in strong salt and
water. Have your pot of water boiling hard, put in your lobsters and
boil them for half an hour, or if they are very large, a little longer.
Take them out of the pot and when they have drained, open them, extract
the meat carefully, and send it to the table cold.
Lobster is usually dressed at the table with mustard, hard boiled eggs,
cayenne pepper, salt, vinegar and oil.
LOBSTER SALAD.
43. One large lobster,
Three table spoonsful of French mustard, or,
Two dessert spoonsful of common mixed mustard,
One gill and a half of vinegar,
One gill and a half of sweet oil,
The yelks of five hard boiled eggs,
Salt to the taste,
A small tea spoonful of cayenne pepper,
The inside leaves of two heads of cabbage lettuce.
Cut the meat and lettuce in small pieces. Boil the eggs hard, mash the
yelks with a wooden or silver spoon, and oil enough to make them to a
smooth paste, then add the vinegar, mustard, pepper, and salt to the
taste. Mix this dressing thoroughly with the lobster and lettuce, and
serve it before the salad becomes wilted.
OYSTER OMELETTE.
44. Beat four eggs very light. Cut the hard part out of eight or a
dozen oysters, according to their size, wipe them dry, and cut them
up in small pieces, stir them into the beaten egg and fry them in hot
butter. When the under side is brown, sprinkle a little salt and pepper
over the top, and fold one half over the other.
Never turn an omelette, as it makes it heavy.
MEATS.
The finest grained beef is the best, the flesh is of a fine red, and
the fat a light cream color, but not yellow; the fat, too, is solid and
firm. The lean of mutton should be of a red color, and the fat white.
The lean of veal should be of a light color and the fat white. The skin
of pork should be of a light color, and if young it is tender. The fat
should appear firm. A tender goose is known by taking hold of the wing
and raising it; if the skin tears easily, the goose is tender, or if
you can readily insert the head of a pin into the flesh, it is young.
The same remarks will hold good with regard to ducks. Young chickens
may be known by pressing the lower end of the breast bone; if it yields
readily to the pressure they are not old, for in all animals the bones
are cartilaginous when young. The breast should be broad and plump in
all kinds of poultry, the feet pliable, and the toes easily broken when
bent back.
ROAST BEEF.
45. The nicest piece for roasting is the rib.
Two ribs of fine beef is a piece large enough for a family of eight or
ten. The lean of beef should always appear of a bright red before it is
cooked, and the fat of a very light cream color.
Season the beef with salt, and place it in a roaster before a clear
bright fire. Do not set it too close at first. As to the time of
roasting, that must be left to the judgment of the cook and the taste
of those who are to eat it. If it is preferred quite rare an hour and
a half or two hours will cook two large ribs sufficiently, but if it
is to be better done, it must be cooked a proportionably longer time.
Whilst the beef is roasting, baste it frequently with its own gravy.
When nearly done, dredge flour lightly over it so as to brown it.
When the meat is taken out, skim off the fat on the top of the gravy,
and pour the remainder in a pan, add a little flour, with salt to the
taste, and some water, give it one boil, and serve it in a small
tureen or gravy boat.
In cold weather the plates should be warmed just before the dinner is
served. Or, a small chafing dish placed under each plate.
BEEF A-LA-MODE.
46. A round of beef is the best for this purpose. With a sharp knife
cut incisions in the meat about an inch apart, and within one inch of
the opposite side, season it with pepper and salt according to the size
of the piece of meat.
Make a dressing of butter, onion, and bread crumbs, in the proportion
of a pint of crumbs, one small onion finely chopped, and an ounce of
butter, with pepper and salt to the taste, fill the incisions with the
dressing, put the meat in a pot, with about a pint of water, and cover
it tightly. Let it simmer six or eight hours.
Some stick in a few cloves, and those who are fond of spice add
allspice. When the meat is done, dish it up and thicken the gravy with
a little flour. Let it boil once, and serve it. This is excellent when
cold.
BEEF STEAKS.
47. Scrape some fine sirloin steaks, wipe them with a clean cloth, heat
the bars of your gridiron, grease them, and put your steaks over clear
coals. Turn them frequently by placing a dish over them, and then
quickly turn them, holding the dish in one hand and the gridiron in the
other. In this manner you will preserve the gravy. When done, season
them with pepper and salt; baste them well with butter, and add two
table spoonsful of water, with a little salt. Send them to the table
hot.
FRIED BEEF STEAK.
48. Season your steaks with salt and pepper, and fry them in hot lard.
When done, dish them, add a little flour to the fat they were fried in,
pour in a little water, and season with pepper and salt to the taste;
give the gravy one boil and pour it over.
SMOTHERED STEAK.
49. Take one dozen large onions, boil them in very little water until
they are tender.
Pound and wash a beef steak, season it with pepper and salt, put it in
a pan with some hot beef dripping, and fry it till it is done. Take it
out, put it on a dish, where it will keep hot. Then, when the onions
are soft, drain and mash them in the pan with the steak gravy, and add
pepper and salt to the taste. Put it on the fire and as soon as it is
hot, pour it over the steak and serve it.
BAKED BEEF, AND YORKSHIRE PUDDING.
50. Rub salt on a nice piece of beef, put it on bars, which should fit
your dripping pan, set it in the oven, with a gill of water in the
pan, and when it is half done, make the pudding in the following manner:
Beat four eggs very light; the yelks in a pan, the whites in a broad
dish. When the yelks are thick stir in a pint of milk, and as much
flour as will make a batter, but not a thick one. Then stir in the
whites which must be whisked very dry; do not heat the batter after the
white is in; lastly stir in a tea spoonful of dissolved carbonate of
ammonia. Take out the meat, skim all the fat off the gravy, pour in the
batter and replace the meat; put all into the oven again, and cook it
till the pudding is done. You should make batter enough to cover your
dripping pan about half an inch deep. When the meat is dished, cut the
pudding in squares, and place it round the dish, the brown side up.
FRENCH STEW, No. 1.
51. Cut up two pounds of beef, and add to it a pint of sliced tomatoes.
The tomatoes must be peeled. Put the meat in a stew-pan and season
it well with pepper and salt, then add your tomatoes and an ounce of
butter rolled in flour. Cover it closely, and let it simmer till the
beef is tender. It does not require any water as the tomatoes are
sufficiently juicy.
If the gravy should not be thick enough, add a little flour mixed with
cold water.
FRENCH STEW, No. 2.
52. Cut up one pound of beef in small pieces about an inch square, pare
and slice six onions; put a layer of the meat and a layer of onions in
a stew-pan, with salt and pepper and a little flour alternately till
all is in, and add half a tea cupful of water; cover it closely and set
it on a slow fire to stew; when about half done, if the gravy seems
too thin, add one ounce of butter rolled in flour; but if it should be
thick enough, add the butter without the flour.
When tomatoes are in season two tomatoes may be cut in small pieces and
stewed with the meat.
Cold beef may be cooked in the same manner.
BEEF STEWED WITH ONIONS.
53. Cut some tender beef in small pieces, and season it with pepper
and salt, slice some onions and add to it, with water enough in
the stew-pan to make a gravy; let it stew slowly till the beef is
thoroughly done, then add some pieces of butter rolled in flour to make
a rich gravy.
Cold beef may be done in the same way, only the onions must be stewed
first and the meat added. If the water should stew away too much put in
a little more.
STEWED BEEF'S KIDNEY.
54. Clear the kidney of all the fat, cut it in two, and with a sharp
knife cut out the fibre which runs through the middle of it. Lay it in
a sauce-pan with a very little water and a little salt, cover it close
and let it stew till it is perfectly tender, then take it up and cut
it in small pieces, season it with pepper, and more salt if requisite,
and return it to the stew-pan; let it stew till there are about two
spoonsful of gravy remaining in the stew-pan, then add a piece of
butter and a little flour. Let it boil once and serve it.
FRIED BEEF'S KIDNEY.
55. Clean all the fat off the kidney, cut it open and take out the
fibre which runs through it; put it in a stew-pan with a very little
water and some salt, and cook it till it is tender; then season it with
pepper and more salt if required, flour it and fry it in hot lard, add
a little flour and water to make the gravy.
Or, you may broil instead of frying it, after it has been parboiled.
CORNED BEEF.
56. One hundred pounds of beef,
Six pounds of coarse salt,
Two ounces and a half of saltpetre,
One pound and a half of sugar,
Four gallons of water.
Mix the above ingredients together and pour over the meat. Cover the
tub closely.
JEWISH METHOD OF PREPARING BEEF FOR SALTING.
57. Take out all the veins. Sprinkle with salt and let it lay for half
an hour; wash off all the salt and soak it half an hour in cold water,
drain it and then put it in the pickle as directed above.
BOILED CORNED BEEF.
58. Put on the meat in cold water; allow one quart of water to every
pound of meat. The slower it boils the better it will be. For every
pound of meat let it boil fifteen minutes; thus, a piece of beef
weighing twelve pounds should boil three hours. If the beef is to be
eaten cold--as soon as it is taken out of the pot immerse it in cold
water for a short time, in order to retain the juices.
Tongues are boiled in the same manner.
BOILED TONGUE.
59. See boiled corned beef, Article 58.
TRIPE.
60. Scrape and wash it very clean--put it in a pot with a tea spoonful
of salt to every quart of water, and let it boil till the top of each
piece begins to look clear--it requires a great deal of boiling and
must be exceedingly soft.
When cold cut it in pieces, season and fry it in egg and bread crumbs
like oysters. Or, it may be fried without the egg and crumbs, and
the gravy thickened with a little flour, and flavored with catsup or
vinegar. Serve it hot.
ROAST VEAL.
61. Season a breast of veal with pepper and salt; skewer the
sweet-bread firmly in its place, flour the meat and roast it slowly
before a moderate fire for about four hours--it should be of a fine
brown but not dry; baste it with butter. When done put the gravy in a
stew-pan, add a piece of butter rolled in browned flour, and if there
should not be quite enough gravy add a little more water, with pepper
and salt to the taste. The gravy should be brown.
PLAIN VEAL PIE.
62. Take the best end of a neck of veal, cut it in pieces, season it
with pepper and salt, and stew it in just enough water to cover it.
When it is nearly done make a rich gravy with some butter rolled in
flour, added to the water it was stewed in.
Line the sides of a deep pie dish with paste, put in the meat and pour
in the gravy, roll out a sheet of paste and cover the top; cut an
opening in the centre of the top, about three inches long, and another
to cross it at right angles; turn back the four corners and ornament
with bars of paste twisted and laid over. Set it in the oven, and when
the crust is done send it to the table in the dish it was baked in.
VEAL POT PIE.
63. Cut up some veal, the best part of the neck is preferable to any
other, wash and season it with pepper and salt; line the sides of your
pot with paste, put in the veal with some pieces of paste rolled out
and cut in squares, cut up some pieces of butter rolled in flour and
add to it, pour in as much water as will cover it, and lay a sheet of
paste on the top, leaving an opening in the centre; put the lid on the
pot and put it over a moderate fire, let it cook slowly till the meat
is done; place the soft crust on a dish, then put the meat over it, and
on the top lay the hard crust, with the brown side up. Serve the gravy
in a boat.
To have the crust of a pot pie brown, set the pot on a few coals before
the fire, and turn it frequently.
FILLET OF VEAL A-LA-MODE.