tureen.
Jugged Hare.
_Ingredients_--1 hare.
Some veal forcemeat.
2 oz. of butter.
1 onion, stuck with 6 cloves.
2 glasses of port wine.
1½ pint of gravy or stock.
1 lemon.
_Method._--Dry the hare well and cut it in pieces.
Fry them in the butter.
Then remove them and fry the flour a nice brown.
Pour in the gravy or stock, and stir until it boils.
Then put the stock into an earthenware jar with the hare, onion, thin
rind and juice of the lemon, and pepper and salt to taste.
Cover the jar close, and put it into a moderate oven, where it must
simmer gently from three to four hours until the hare is quite tender.
Make some balls of veal forcemeat, to which the chopped liver of the
hare has been added, and either fry or bake them.
Add them to the jugged hare, and, last of all, pour in the wine.
Serve with red-currant jelly.
Roast Rabbit.
_Ingredients_--1 rabbit.
Some veal forcemeat.
Some nice gravy (_see_ Gravy).
_Method._--Fill the belly of the rabbit with the forcemeat, and sew it
in.
Truss it nicely, and roast it from three-quarters to one hour, basting
constantly.
Pour a little gravy round it, and send some to table in a tureen.
Serve with red-currant jelly.
Boiled Rabbit.
_Ingredients_--1 rabbit.
Some onion or _maître d'hôtel_ sauce.
_Method._--Boil the rabbit gently from half an hour to an hour,
according to its size and age.
Serve it with onion or _maître d'hôtel_ sauce.
Stewed Rabbits.
_Ingredients_--2 rabbits.
4 large onions.
3 pints of water.
2½ oz. of flour.
Pepper and salt to taste.
_Method._--Cut the rabbits into joints, and slice the onions.
Put them with the water into a large stewpan, and simmer for one hour or
more until the rabbits are tender.
Then make a thickening of the flour and stir it in, letting it boil
well.
Put the rabbit on a hot dish, and pour the gravy over.
Ragout of Rabbit.
_Ingredients_--1 rabbit.
1 onion stuck with 6 cloves.
2 oz. of butter or dripping.
1 oz. of flour.
1½ pint of water or stock.
Pepper and salt to taste.
_Method._--Cut the rabbit into neat joints, and fry them in a stewpan in
the butter or dripping.
When brown remove them and fry the flour.
Then pour in the water or stock, and stir until it boils.
Put in the pieces of rabbit with the onion, and pepper and salt to
taste.
Simmer gently for about one hour or more until quite tender.
Serve the rabbit on a hot dish, and strain the gravy over it.
Roast Pheasant.
_Ingredients_--1 pheasant.
Half a pint of gravy.
Butter.
_Method._--Roast the pheasant nicely for three-quarters of an hour or an
hour, according to its size, basting it constantly with butter.
Make a nice gravy for it (_see_ Gravy), and serve it with bread sauce
and browned crumbs.
Wild Duck.
_Ingredients_--Wild duck.
Half a pint of gravy (_see_ Gravy).
Lemon juice.
Butter.
_Method._--Roast the wild duck nicely before a clear fire for thirty or
forty-five minutes, basting it constantly with butter.
Sprinkle over it a little cayenne and salt, and a few drops of lemon
juice.
Serve the gravy in a tureen.
If liked, a glass of port wine may be poured over the duck.
Partridges.
Partridges should be nicely roasted before a clear fire from twenty-five
to thirty minutes.
Serve with a little gravy and bread sauce.
Browned crumbs are also handed with them.
Grouse.
Roast these birds before a nice clear fire, basting constantly with
butter.
Serve with gravy, bread sauce, and browned crumbs.
Woodcocks and Snipes.
These birds should be nicely trussed but not drawn.
Roast them carefully from twenty to thirty minutes, basting constantly.
Place under them rounds of toasted bread, buttered on each side, to
catch the trail as it drops, as this is considered a delicacy.
When cooked, lay the toast on a hot dish, place the birds on it, and
pour a little good gravy over.
Boiled Fowl.
Truss nicely and flour the breast slightly.
Fold it in buttered paper, and tie securely with string.
Boil in stock or water, according to the directions given for boiling
meat for three-quarters of an hour to one hour and a half, according to
its age and size.
Serve with white, egg, or _maître d'hôtel_ sauce poured over it.
Roast Fowl.
Truss nicely and roast, according to directions given for roasting meat,
for three-quarters of an hour to one hour and a half according to its
age and size.
Serve with bread sauce and some gravy (_see_ Gravy).
Braised Partridges.
_Ingredients_--A brace of partridges.
A small piece of carrot, turnip, and onion.
2 tomatoes.
1 pint of good second stock.
1 wineglass of sherry.
Pepper and salt to taste.
_Method._--Truss two partridges as for boiling.
Put at the bottom of a stewpan the vegetables cut in small pieces.
Lay the partridges on the top and pour in the stock and sherry; these
should be sufficient to come half way up the partridges.
Cover with buttered paper.
Put the lid on the stewpan and simmer very gently until the partridges
are tender.
Then put them on a baking tin in the oven to brown them.
Strain the stock and boil it rapidly down to a glaze.
Serve the partridges with the glaze poured over them.
SAVOURY MEAT DISHES.
Stewed Steak.
_Ingredients_--1½ lb. of steak.
1 piece of carrot, turnip, onion, and celery.
1 pint of water.
1 oz. of dripping.
1 oz. of flour.
Pepper and salt.
_Method._--Cut all the fat from the steak.
Make the dripping hot in a stewpan and fry the steak in it.
Then put in the vegetables, and pour in the water, adding pepper and
salt.
Simmer the steak gently from three to four hours, until quite tender.
When quite cooked, remove it from the gravy.
Put it on a hot dish.
Make a thickening of the flour; stir it into the gravy; boil for two
minutes, and strain over the steak.
A little mushroom catsup, Harvey, or Worcester sauce may be added if
liked.
The fat should previously have been cut into dice, placed on a baking
tin, and cooked in the oven.
For serving, put them in the middle of the steak.
Stewed Brisket of Beef.
_Ingredients_--5 lb. of beef.
2 carrots.
2 onions.
2 turnips.
1 head of celery.
1 sprig of parsley.
Marjoram and thyme.
2 bay leaves.
6 cloves.
1 dozen peppercorns.
3 quarts of water.
_Method._--Put the meat into a saucepan with the vegetables and other
ingredients, and simmer gently for three hours.
Serve on a hot dish, with some of the liquor for gravy.
The remainder can be made into soup.
If to be eaten cold, remove the bones, and press the beef.
Strain the meat liquor, remove the fat, and boil it down to a glaze.
Brush the meat over with it, giving it as many coats of glaze as
necessary.
Stewed Ox-cheek.
_Ingredients_--1 ox-cheek.
1 cowheel.
3 or 4 carrots.
2 or 3 turnips.
3 or 4 onions.
1 sprig of parsley, thyme, and marjoram.
2 bay leaves.
2 quarts of water.
4 oz. of flour.
_Method._--Wash the ox-cheek and cowheel, and cut them into neat
pieces.
Put them into the water with the carrots, turnips, and onions, and
celery cut in pieces, and the herbs, pepper and salt.
Stew very gently from four to five hours, until the stew is quite
tender.
Make a thickening of the flour.
Stir and cook it well in the gravy.
Put the cheek and cowheel on a hot dish, and strain the gravy over them.
The bones can be used for soup.
Mock Hare.
_Ingredients_--4 lb. shin of beef.
2 quarts of water.
2 carrots.
2 turnips.
1 onion.
6 cloves.
1 sprig of parsley, thyme, and marjoram.
1 glass of port wine.
3 oz. of flour.
Pepper and salt.
_Method._--Put the beef into the water with the vegetables cut in
pieces, herbs, cloves, pepper and salt, and stew gently from four to
five hours, until quite tender.
Then make a thickening of the flour, stir it in, and boil well for two
or three minutes.
For serving, place the beef on a hot dish.
Add the wine to the gravy, and strain it over the meat.
Haricot Mutton.
_Ingredients_--7 or 8 mutton cutlets.
1 pint of second stock.
1 carrot.
1 turnip.
1 onion.
1 stick of celery.
1 oz. of flour.
Pepper and salt.
2 oz. of dripping.
_Method._--Fry the cutlets a nice brown in the dripping.
Mix the flour smoothly with the stock; boil it in a stewpan for two
minutes.
Then put in the cutlets and the vegetables cut in fancy shapes.
Stew gently for about three-quarters of an hour, until the meat and
vegetables are tender.
Dish the cutlets in a circle; place the vegetables round them and pour
the gravy over.
Sheep's Head.
_Ingredients_--1 sheep's head.
1 oz. of butter or dripping.
Pepper and salt.
1½ oz. of flour.
A few drops of lemon juice.
_Method._--See that the head has been properly prepared by the butcher,
and the nostrils removed.
Soak it well in salt and water, and wash it carefully.
Cut out the tongue, remove the brains, and tie the head into shape with
a piece of string.
Put it and the tongue into a saucepan of boiling water, and simmer it
from three to four hours.
A quarter of an hour before it is cooked, put in the brains tied in
muslin.
To make a sauce for it, melt the butter or dripping in a small stewpan.
Mix in the flour smoothly.
Pour in one pint of the broth from the sheep's head.
Stir and cook well, adding pepper and salt to taste a few drops of lemon
juice, or one teaspoonful of vinegar.
Lastly, add the brains, chopped small.
For serving, put the head on a hot dish.
Remove the string, and pour the sauce over.
Sheep's Head au gratin.
_Ingredients_--1 sheep's head.
2 tablespoonfuls of bread crumbs.
½ oz. of butter.
1 teaspoonful of chopped parsley.
1 teaspoonful of dried and powdered herbs.
Lemon juice.
Pepper and salt.
_Method._--Boil the sheep's head according to the directions in
preceding recipe.
When cooked, lay it on a greased baking-sheet.
Sprinkle over it the crumbs, parsley, and herbs, adding a few drops of
lemon juice; pepper and salt.
Put the butter in little pieces about the head, and brown it in a quick
oven or before the fire.
Serve with the brain sauce given in the foregoing recipe.
Liver and Bacon.
_Ingredients_--1 sheep's liver.
1 lb. of fat bacon.
1 pint of hot water.
Some flour.
Pepper and salt.
_Method._--Cut the bacon into slices, and remove the rind.
Cut the liver into slices, and dip them in flour.
Fry the bacon in a frying-pan, then remove it, and fry the liver in the
bacon fat, adding a little dripping, if necessary.
When the liver is cooked, place it on a hot dish; dredge the pan with
about half an ounce of flour.
Fry the flour brown.
Then pour in one pint of boiling water, stir and boil for one or two
minutes; adding pepper and salt to taste.
Place the liver in a circle in the middle of a hot dish.
Put the bacon round it, and strain the gravy over it.
Pigs' Fry, or Mock Goose.
_Ingredients_--1½ lb. of pigs' fry.
3 lb. of potatoes.
1 onion.
1 apple.
A little sage.
Pepper and salt.
_Method._--Boil the potatoes until half-cooked.
Then cut them in slices.
Cut the fry in small pieces.
Chop the onion and apple small.
Dry and powder the sage leaves.
Grease a pie-dish, and put a layer of sliced potatoes at the bottom.
Place on them a layer of pigs' fry.
Sprinkle it with some of the onion, apple, and powdered sage, pepper,
and salt.
Cover with another layer of potatoes; and put on that some more of the
fry.
Sprinkle again with the onion, apple, pepper, and salt.
Proceed in this way until the dish is full, letting the last layer be
potatoes.
Pour in half a pint of water; and cover the dish with a piece of pig's
caul, or paper spread with dripping.
Bake in a moderate oven for one hour and a half.
It may be served in the pie-dish, or on a hot dish.
Mock Goose another way.
_Ingredients_--1½ lb. of pigs' fry.
Some dried and powdered sage.
Chopped apple and onion.
¾ pint of cider.
Pepper and salt.
_Method._--Cut the fry in slices.
Thread the pieces on a long skewer.
Lay it on a greased baking-tin, and sprinkle with the onion, apple,
sage, pepper, and salt, and cover with the caul.
Bake in a moderate oven until tender.
Then place the fry on a hot dish, and remove the skewer.
Make the cider boiling, and pour over the fry.
Tripe and Onions.
_Ingredients_--2 lb. of tripe.
3 good-sized onions.
2½ pints of milk.
2 oz. of flour.
Pepper and salt.
_Method._--Put the tripe into cold water, and bring it to the boil; this
is to blanch it.
Blanch the onions likewise, then throw the water away, and cut the tripe
into neat pieces.
Put them in the milk, with the onions cut in halves, and pepper and
salt.
Stew gently for an hour.
Then take out the onions and chop them.
Remove the tripe, and put it on a hot dish.
Make a thickening of flour, and boil it well in the milk, and add the
chopped onions.
Dish the tripe in a circle, and pour the milk and onions over.
Tripe may be cooked more economically by substituting water for milk.
Stewed Tripe.
_Ingredients_--2 lb. of tripe.
1 quart of brown sauce (_see_ Sauces).
_Method._--Blanch the tripe, as in the preceding recipe.
Simmer gently in brown sauce for two hours.
Dish in a circle, with the brown sauce poured over.
Broiled Steak.
Make the gridiron hot, and rub it with fat.
Lay the steak on it.
Place the gridiron close to a clear fire for about two minutes until the
heat has scaled up that side of the steak.
Then turn it on to the other side, and let that remain close to the fire
for the same length of time.
Then remove it further from the fire and cook more gradually, turning
occasionally. It takes from ten to fifteen minutes to cook, according to
the thickness of the steak.
Broiled Chop.
Cook like a steak. It will take from seven to ten minutes to cook. Serve
very hot.
Fried Steak.
Make the frying-pan quite hot.
Put a little butter or fat in it, and make that quite hot also.
Put in the steak, and fry it over a quick fire for two minutes on one
side, then turn it on to the other.
Moderate the heat applied, and cook gently for about twenty minutes,
turning occasionally.
Savoury Roast.
_Ingredients_--1½ lb. of rump or beefsteak, cut thin.
Some veal, or sage-and-onion, stuffing.
¾ oz. of flour.
1 cup of boiling water.
_Method._--Lay the stuffing on the steak, roll it round it, and tie it
with twine.
Place it in a pie-dish.
Pour the boiling water over it, and place another pie-dish, inverted, at
the top of it.
Put it in a moderate oven for two or three hours, until the steak is
tender.
Then put the steak on a hot dish.
Thicken the gravy with the flour and pour it over.
Breast of veal may be boned, and stuffed with veal stuffing and cooked
in the same way.
Shoulder of Mutton Boned, Stuffed, and Rolled.
_Ingredients_--1 shoulder of mutton.
Some veal stuffing, or sausage meat.
_Method._--Remove the bone carefully, and place some stuffing in the
place of it.
Roll up the mutton, and tie it firmly with twine.
It may be roasted, baked, or braised.
If braised, prepare it according to the directions given for braised
breast of veal, using a large kettle, if a braising pan is not
obtainable.
Braised Breast of Veal.
_Ingredients_--3 or 4 lb. of breast of veal.
Some veal stuffing.
Some good second stock.
Carrot, turnip, onion.
Sprig of parsley, thyme, marjoram.
1 bay leaf.
_Method._--Remove the bones from the veal, and put the stuffing in it.
Roll the veal round it, and sew it or tie it securely with twine.
Put the vegetables, cut in small pieces, in the bottom of a stewpan.
Place the veal on them, and pour in sufficient stock to come half-way up
it.
Put the lid on the stewpan, simmer gently until the veal is quite
tender, allowing half an hour to each pound and half an hour over.
Then put the veal on a baking-sheet, and put in a quick oven to brown.
Strain the stock into a large stewpan, and boil it rapidly down to a
glaze.
Put the veal on a hot dish, remove the string, and pour the glaze over
it.
Place round the veal some carrot and turnip, cut in fancy shapes and
cooked separately.
Toad-in-the-Hole.
_Ingredients_--8 oz. of flour.
2 eggs.
1 pint of milk.
1½ lb. of ox kidney.
A little salt.
_Method._--Put the flour into a basin.
Make a well in the middle.
Put in the eggs; mix gradually.
Add the milk by degrees.
Beat well, and add the salt.
Cut the kidney in pieces, lay them in a well-greased Yorkshire-pudding
tin; and pour the batter over.
Bake from one and a quarter to one and a half hours.
Irish Stew.
_Ingredients_--2 lb. of potatoes.
1 lb. of scrag end of mutton.
½ lb. of onions.
Pepper and salt.
_Method._--Peel and slice the potatoes and onions, and cut the meat into
small pieces.
Put a layer of meat in the bottom of a saucepan, then a layer of
potatoes, then one of onions.
Season with pepper and salt, and continue placing the ingredients in the
saucepan in alternate layers.
Pour in half a pint of water and stew gently, stirring occasionally, for
about one hour and a half.
Sea Pie.
_Ingredients_--2 lb. of steak.
2 onions.
1 carrot.
1 small turnip.
¾ lb. of flour.
¼ lb. of suet.
1 teaspoonful of baking powder.
Pepper and salt to taste.
Cold water.
_Method._--Cut the vegetables and meat small, season them with pepper
and salt, and put them into a large saucepan.
Put it by the side of the fire for the contents to simmer gently.
Chop the suet finely, add it to the flour and baking powder, and mix
with cold water to a stiff paste. Roll it to the size of the saucepan.
Place it over the meat, and simmer gently for two hours.
For serving, remove the crust with a fish slice, put the meat and
vegetables on to a hot dish, and place the crust on them.
Roast Bullock's Heart.
_Ingredients_--1 bullock's heart.
Some veal stuffing (double the quantity given in the
recipe).
_Method._--Wash the heart in salt and water, and cleanse it thoroughly.
Wipe it quite dry.
Cut off the flaps and fill the cavities with the stuffing.
Grease a piece of paper with dripping, and tie it firmly over the top of
the heart to keep in the forcemeat.
Roast it according to the directions for roasting meat; it will take
about two hours.
Gravy for the Heart.
_Ingredients_--1 pint of stock.
The trimmings from the heart.
1 onion.
1 oz. of butter.
1 oz. of flour.
A little Harvey's sauce or catsup.
A little burnt sugar, if necessary, for colouring.
_Method._--Put the trimmings into a saucepan with the onion and water,
and simmer gently while the heart is cooking.
Then melt the butter in a stewpan.
Mix in the flour smoothly; add the liquor strained.
Stir and boil three minutes; add the sauce, pepper and salt, and
colouring.
Put the heart on a hot dish, remove the paper, and pour the gravy round
it.
If preferred, the heart may be baked.
SAUCES.
Sauces are often failures, chiefly because they are not made of a proper
consistency; and because the flour in them is not sufficiently cooked.
It should be remembered that the starch in flour wants to be _well
boiled_, otherwise it will be indigestible, and the sauce will have a
raw, pasty taste. A sauce is not ready when it _thickens_, but should be
boiled for quite three minutes. Its consistency should depend on what it
is to be used for. Ordinary sauces, served in a sauce tureen, should be
fairly thick; the proportions taken should be 1 oz. of butter; ¾ oz. of
flour; ½ pint of milk. If the sauce is to be used to coat anything very
thinly (new potatoes, for example), ½ oz. of flour, instead of ¾ oz.,
would be sufficient. If a sauce is required to entirely mask a small
piece of fish, or chicken, &c., 1 oz. of flour should be used, with the
proportions of milk and butter already given. Every ingredient should be
properly weighed or measured. Carelessness in this respect is a mark of
ignorance, and _must_ occasion failures.
For making most of the ordinary sauces, the butter is melted first in a
small stewpan, care being taken that it does not discolour; the flour is
then mixed with it. If the mixing is not perfect, the sauce will be
lumpy. The milk, stock, or water, is then poured in, and the sauce is
stirred _one way_, until it has boiled three minutes. If cream is used,
it is then added, and allowed just to boil in the sauce.
In making economical sauces, when less butter and flour are used (_see_
Economical Family Sauce), the method employed is different. The flour is
then mixed very smoothly with a little of the milk, water, or whatever
is used, and then added to the remainder, which may be cold or boiling;
but greater care is required to keep it smooth when the liquid is poured
in boiling.
English Melted Butter.
_Ingredients_--1 oz. of butter.
¾ oz. of flour.
½ pint of water.
Pepper and salt.
_Method._--Melt the butter in a small stewpan.
Mix in the flour smoothly.
Add the water; stir and cook well.
Then add pepper and salt, and it is ready to serve.
Plain White Sauce.
_Ingredients_--1 oz. of butter.
¾ oz. of flour.
½ pint of milk.
A few drops of lemon juice.
Pepper and salt.
_Method._--Melt the butter in a small stewpan.
Mix in the flour smoothly.
Add the milk.
Stir and cook well.
Then add the lemon juice and seasoning.
A little cream may also be added if desired.
Maître d'Hôtel Sauce.
_Ingredients_--¾ oz. of butter.
½ oz. of flour.
½ pint of milk.
A few drops of lemon juice.
Pepper and salt.
A teaspoonful of finely-chopped parsley.
_Method._--Melt the butter in a small stewpan.
Mix in the flour smoothly.
Add the milk; stir and cook well.
Then add the lemon juice, seasoning, and chopped parsley.
Mayonnaise Sauce.
_Ingredients_--2 yolks of eggs.
1 gill of salad oil.
2 tablespoonfuls of taragon vinegar.
Pepper and salt.
_Method._--Put the yolks, which must be perfectly free from the whites,
into a basin, which in summer time should be placed on ice.
Work them well with a whisk or wooden spoon, adding the oil drop by
drop.
When the sauce is so thick that the whisk, or spoon, is moved with
difficulty, the oil may be added more quickly, but still very gradually.
Lastly, add the taragon vinegar and seasoning.
_Note._--Success in making this sauce depends on first dividing the
yolks completely from the whites. Secondly, in keeping them and the oil
quite cold. Thirdly, on adding the oil, drop by drop, until the sauce is
perfectly thick. If the sauce is made in a warm place, or the oil mixed
in too quickly, it is apt to curdle. Should this occur, put a yolk in
another basin and very slowly add the sauce to it, stirring briskly;
this will generally make it smooth again. Two yolks will be sufficient
for any quantity of sauce, taragon vinegar being added in proportion to
the oil used.
Tartare Sauce.
_Ingredients_--2 yolks.
¼ pint of salad oil.
2 tablespoonfuls of taragon vinegar.
1 teaspoonful of finely-chopped parsley.
A few capers, or a chopped gherkin.
Pepper and salt.
If liked, a teaspoonful of ready-made mustard.
_Method._--Proceed as in making Mayonnaise Sauce; adding when the sauce
is ready the parsley, capers, mustard, and seasoning.
Egg Sauce.
_Ingredients_--1 oz. of butter.
¾ oz. of flour.
½ pint of milk.
Lemon juice.
Pepper and salt.
1 or 2 hard-boiled eggs.
_Method._--Melt the butter in a small stewpan.
Mix in the flour smoothly.
Add the milk, and stir and cook well.
Then add the lemon juice, seasoning, and the chopped whites of the eggs.
If a very thick sauce is required, take 1 oz. of flour. Cream may be
added if desired.
Brown Sauce.
_Ingredients_--2 oz. of butter.
1½ oz. of flour.
A small piece of carrot, turnip, and onion.
A few button mushrooms.
1 pint of good stock.
A few drops of lemon juice.
Seasoning to taste.
_Method._--Put the butter into a stewpan and fry the vegetables in it.
Then mix in the flour and fry that.
Add the stock; stir and cook well.
Squeeze in the lemon juice, and add the seasoning.
Strain through a tammy-cloth or fine strainer.
Genoise Sauce.
_Ingredients_--1 oz. of butter.
¾ oz. of flour.
1½ gills of stock.
½ wineglass of port.
A tiny piece of carrot, turnip, and onion.
½ teaspoonful of anchovy sauce.
½ teaspoonful of Harvey's sauce.
Pepper and salt.
_Method._--Melt the butter in a small stewpan, and fry the vegetables in
it.
Then add the flour, and fry that.
Pour in the stock; stir and cook well.
Then add the wine and other ingredients,
Stir until it boils again, and then strain it.
Béchamel Sauce.
_Ingredients_--2 oz. of butter.
1½ oz. of flour.
1 pint of good white stock.
¼ pint of cream.
A few drops of lemon juice.
Pepper and salt.
_Method._--Melt the butter in a stewpan.
Mix in the flour smoothly.
Add the stock.
Stir and cook well.
Then stir in the cream; let it boil in the sauce; and add lemon juice,
pepper, and salt.
Strain through a tammy-cloth.
Milk may be substituted for the white stock, if more convenient. To
flavour it, a small piece of carrot, turnip, and onion, and 6 button
mushrooms should be boiled in it.
Sauce Hollandaise.