3. Boil and mash 3 pints potatoes, wet them with butter, add sweet
herbs, pepper, salt, fill and roast as above.
_To stuff and roast a Goslin._
Boil the inwards tender, chop them fine, put double quantity of grated
bread, 4 ounces butter, pepper, salt, (and sweet herbs if you like) 2
eggs moulded into the stuffing, parboil 4 onions and chop them into
the stuffing, add wine, and roast the bird.
The above is a good stuffing for every kind of Water Fowl, which
requires onion sauce.
_To smother a Fowl in Oysters._
Fill the bird with dry Oysters, and sew up and boil in water just
sufficient to cover the bird, salt and season to your taste--when done
tender, put into a deep dish and pour over it a pint of stewed
oysters, well buttered and peppered, garnish a turkey with sprigs of
parsley or leaves of cellery: a fowl is best with a parsley sauce.
_To stuff a Leg of Veal._
Take one pound of veal, half pound pork (salted,) one pound grated
bread, chop all very fine, with a handful of green parsley, pepper it,
add 3 ounces butter and 3 eggs, (and sweet herbs if you like them,)
cut the leg round like a ham and stab it full of holes, and fill in
all the stuffing; then salt and pepper the leg and dust on some flour;
if baked in an oven, put into a sauce pan with a little water, if
potted, lay some scewers at the bottom of the pot, put in a little
water and lay the leg on the scewers, with a gentle fire render it
tender, (frequently adding water,) when done take out the leg, put
butter in the pot and brown the leg, the gravy in a separate vessel
must be thickened and buttered and a spoonful of ketchup added.
_To stuff a leg of Pork to bake or roast._
Corn the leg 48 hours and stuff with sausage meat and bake in a hot
oven two hours and an half or roast.
_To alamode a round of Beef._
To a 14 or 16 pound round of beef, put one ounce salt-petre, 48 hours
after stuff it with the following: one and half pound beef, one pound
salt pork, two pound grated bread, chop all fine and rub in half pound
butter, salt, pepper and cayenne, summer savory, thyme; lay it on
scewers in a large pot, over 3 pints hot water (which it must
occasionally be supplied with,) the steam of which in 4 or 5 hours
will render the round tender if over a moderate fire; when tender,
take away the gravy and thicken with flour and butter, and boil, brown
the round with butter and flour, adding ketchup and wine to your
taste.
_To alamode a round_.
Take fat pork cut in slices or mince, season it with pepper, salt,
sweet marjoram and thyme, cloves, mace and nutmeg, make holes in the
beef and stuff it the night before cooked; put some bones across the
bottom of the pot to keep from burning, put in one quart Claret wine,
one quart water and one onion; lay the round on the bones, cover close
and stop it round the top with dough; hang on in the morning and stew
gently two hours; turn it, and stop tight and stew two hours more;
when done tender, grate a crust of bread on the top and brown it
before the fire; scum the gravy and serve in a butter boat, serve it
with the residue of the gravy in the dish.
_To Dress a Turtle_.
Fill a boiler or kettle, with a quantity of water sufficient to scald
the callapach and Callapee, the fins, &c. and about 9 o'clock hang up
your Turtle by the hind fins, cut of the head and save the blood, take
a sharp pointed knife and separate the callapach from the callapee, or
the back from the belly part, down to the shoulders, so as to come at
the entrails which take out, and clean them, as you would those of any
other animal, and throw them into a tub of clean water, taking great
care not to break the gall, but to cut it off from the liver and throw
it away, then separate each distinctly and put the guts into another
vessel, open them with a small pen-knife end to end, wash them clean,
and draw them through a woolen cloth, in warm water, to clear away the
slime and then put them in clean cold water till they are used with
the other part of the entrails, which must be cut up small to be mixed
in the baking dishes with the meat; this done, separate the back and
belly pieces, entirely cutting away the fore fins by the upper joint,
which scald; peal off the loose skin and cut them into small pieces,
laying them by themselves, either in another vessel, or on the table,
ready to be seasoned; then cut off the meat from the belly part, and
clean the back from the lungs, kidneys, &c. and that meat cut into
pieces as small as a walnut, laying it likewise by itself; after this
you are to scald the back, and belly pieces, pulling off the shell
from the back, and the yellow skin from the belly, when all will be
white and clean, and with the kitchen cleaver cut those up likewise
into pieces about the bigness or breadth of a card; put those pieces
into clean cold water, wash them and place them in a heap on the
table, so that each part may lay by itself; the meat being thus
prepared and laid separate for seasoning; mix two third parts of salt
or rather more, and one third part of cyanne pepper, black pepper, and
a nutmeg, and mace pounded fine, and mixt all together; the quantity,
to be proportioned to the size of the Turtle, so that in each dish
there may be about three spoonfuls of seasoning to every twelve pound
of meat; your meat being thus seasoned, get some sweet herbs, such as
thyme, savory, &c. let them be dryed an rub'd fine, and having
provided some deep dishes to bake it in, which should be of the common
brown ware, put in the coarsest part of the meat, put a quarter pound
of butter at the bottom of each dish, and then put some of each of the
several parcels of meat, so that the dishes may be all alike and have
equal portions of the different parts of the Turtle, and between each
laying of meat strew a little of the mixture of sweet herbs, fill your
dishes within an inch an half, or two inches of the top; boil the
blood of the Turtle, and put into it, then lay on forcemeat balls made
of veal, highly seasoned with the same seasoning as the Turtle; put in
each dish a gill of Madeira Wine, and as much water as it will
conveniently hold, then break over it five or six eggs to keep the
meat from scorching at the top, and over that shake a handful of
shread parsley, to make it look green, when done put your dishes into
an oven made hot enough to bake bread, and in an hour and half, or two
hours (according to the size of the dishes) it will be sufficiently
done.
_To dress a Calve's Head._ Turtle fashion.
The head and feet being well scalded and cleaned, open the head,
taking the brains, wash, pick and cleanse, salt and pepper and parsley
them and put bye in a cloth; boil the head, feet and heartslet one and
quarter, or one and half hour, sever out the bones, cut the skin and
meat in slices, drain the liquor in which boiled and put by; clean the
pot very clean or it will burn too, make a layer of the slices, which
dust with a composition made of black pepper one spoon, of sweet herbs
pulverized, two spoons (sweet marjoram and thyme are most approved) a
tea spoon of cayenne, one pound butter, then dust with flour, then a
layer of slices with slices of veal and seasoning till compleated,
cover with the liquor, stew gently three quarters of an hour. To make
the forced meat balls--take one and half pound veal, one pound grated
bread, 4 ounces raw salt pork, mince and season with above and work
with 3 whites into balls, one or one an half inch diameter, roll in
flour, and fry in very hot butter till brown, then chop the brains
fine and stir into the whole mess in the pot, put thereto, one third
part of the fryed balls and a pint wine or less, when all is heated
thro' take off and serve in tureens, laying the residue of the balls
and hard boiled and pealed eggs into a dish, garnish with slices of
lemon.
_A Stew Pie._
Boil a shoulder of Veal, and cut up, salt, pepper, and butter half
pound, and slices of raw salt pork, make a layer of meat, and a layer
of biscuit, or biscuit dough into a pot, cover close and stew half an
hour in three quarts of water only.
A _Sea Pie_.
Four pound of flour, one and half pound of butter rolled into paste,
wet with cold water, line the pot therewith, lay in split pigeons,
turkey pies, veal, mutton or birds, with slices of pork, salt, pepper,
and dust on flour, doing thus till the pot is full or your ingredients
expended, add three pints water, cover tight with paste, and stew
moderately two and half hours.
A _Chicken Pie_.
Pick and clean six chickens, (without scalding) take out their inwards
and wash the birds while whole, then joint the birds, salt and pepper
the pieces and inwards. Roll one inch thick paste No. 8 and cover a
deep dish, and double at the rim or edge of the dish, put thereto a
layer of chickens and a layer of thin slices of butter, till the
chickens and one and a half pound butter are expended, which cover
with a thick paste; bake one and a half hour.
Or if your oven be poor, parboil, the chickens with half a pound of
butter, and put the pieces with the remaining one pound of butter, and
half the gravy into the paste, and while boiling, thicken the residue
of the gravy, and when the pie is drawn, open the crust, and add the
gravy.
_Minced Pies_, A Foot Pie.
Scald neets feet, and clean well, (grass fed are best) put them into a
large vessel of cold water, which change daily during a week, then
boil the feet till tender, and take away the bones, when cold, chop
fine, to every four pound minced meat, add one pound of beef suet, and
four pound apple raw, and a little salt, chop all together very fine,
add one quart of wine, two pound of stoned raisins, one ounce of
cinnamon, one ounce mace, and sweeten to your taste; make use of paste
No. 3--bake three quarters of an hour.
Weeks after, when you have occasion to use them, carefully raise the
top crust, and with a round edg'd spoon, collect the meat into a
bason, which warm with additional wine and spices to the taste of your
circle, while the crust is also warm'd like a hoe cake, put carefully
together and serve up, by this means you can have hot pies through the
winter, and enrich'd singly to your company.
_Tongue Pie_.
One pound neat's tongue, one pound apple, one third of a pound of
Sugar, one quarter of a pound of butter, one pint of wine, one pound
of raisins, or currants, (or half of each) half ounce of cinnamon and
mace--bake in paste No. 1, in proportion to size.
_Minced Pie of Beef_.
Four pound boild beef, chopped fine; and salted; six pound of raw
apple chopped also, one pound beef suet, one quart of Wine or rich
sweet cyder, one ounce mace, and cinnamon, a nutmeg, two pounds
raisins, bake in paste No. 3, three fourths of an hour.
_Observations_.
All meat pies require a hotter and brisker oven than fruit pies, in
good cookeries, all raisins should be stoned.--As people differ in
their tastes, they may alter to their wishes. And as it is difficult
to ascertain with precision the small articles of spicery; every one
may relish as they like, and suit their taste.
_Apple Pie_.
Stew and strain the apples, to every three pints, grate the peal of a
fresh lemon, add cinnamon, mace, rose-water and sugar to your
taste--and bake in paste No. 3.
Every species of fruit such as peas, plums, raspberries, black berries
may be only sweetened, without spices--and bake in paste No. 3.
_Currant Pies_.
Take green, full grown currants, and one third their quantity of
sugar, proceeding as above.
_A buttered apple Pie_.
Pare, quarter and core tart apples, lay in paste No. 3, cover with the
same; bake half an hour, when drawn, gently raise the top crust, add
sugar, butter, cinnamon, mace, wine or rose-water q: s: