until tender, and remove bones. Throw the bones back into the water
in which the chickens were boiled adding onion, salt and pepper. Boil
down, strain and put on ice. This will become chicken jelly. Cut all
the meat up fine. Melt a tablespoon of butter with 2 heaping ones of
flour, add to this the jelly, the meat and ½ can of mushroom with some
of the liquor, 3 hard boiled eggs, chopped fine, a little salt and 1
tablespoonful of Worcester sauce, the grated peel of a lemon and 1
wineglass of sherry. Line the sides of a pie dish with good crusts, and
bake in an oven until brown. Pour in the chicken, put a light crust on
top, bake in an oven and serve as soon as it becomes a light brown.
TO ROAST YOUNG CHICKENS.
MRS. ROY MASON, FREDERICKSBURG, VA.
_Contributed by Mrs. James T. Halsey, Philadelphia, Pa._
Pluck carefully your chickens, put them in your pan. Have your oven
hot, dredge and baste them with lard. They will take ¾ hour to roast in
a hot oven. Pour over them butter and parsley, and serve very hot.
A YELLOW FRICASSEE.
MRS. CELESTIN VILLENEUVE, NEW ORLEANS.
_Contributed by Miss Charlotte Mitchell, New Orleans._
Cut up chicken put in saucepan with a slice of lean bacon, ½ onion, 3
cloves, a grate of nutmeg, and a large spoon of butter. Add ½ teacup
of water, cover and steam for 1½ to 2 hours. Remove chicken. Beat the
yolks of 2 eggs, a teaspoon of lemon juice and 1 of vinegar, 1 gill of
cream or rich milk. Beat this thoroughly and pour over the chicken. The
gravy should be as thick as custard.
GRANDMOTHER’S PRESSED CHICKEN.
GRANDMOTHER BATCHELLER’S, NEW ENGLAND, 1800.
_Mrs. Mary C. B. Alexander, Philadelphia, Pa._
Cut chicken into pieces for stewing. Place in kettle and put on enough
cold water to cover. Skim as the scum rises. Let boil until the chicken
is tender enough to drop from the bones. Skim out. If the water has not
boiled away to the amount of 1 teacup, boil it so. Free chicken from
bone and gristle, pick fine. Season with salt and pepper and butter
the size of an egg. If the chicken is very fat, skim off most of the
oil. Stir in the liquor and mix well. Have ready two tin tubes 3 in.
in diameter and 8 in. long, together with 2 hard wood polished sticks
right size to slip easily through tubes. Pack the chicken in tubes,
stand on a plate, place the sticks in top, and place on them a light
weight. When very cold take out and slice about ½ in. thick. Serve with
devilled eggs.
TO MAKE A WHITE FRICASSEE OF CHICKEN.
_Contributed by Mr. and Mrs. John Cadwalader, Philadelphia, Pa._
Cut a couple of chickens into pieces, skin and clean them perfectly,
and lay in cold water to draw out the blood. Afterwards dry them in a
clean cloth. Put in a stewpan with a sufficient quantity of milk and
water mixed in equal proportions, put in the pieces of chicken, and
stew them over a gentle fire until they are thoroughly tender. Set
on another stewpan over the fire, pour into it half a pint of cream,
quarter pound of butter, mix carefully together, and when that is
perfectly done take the pieces of chicken out of the other stewpan,
with a silver fork or silver tongs, and put them into this butter and
cream. Add a little salt and mace, beat to a powder, and a couple of
spoonfuls of pickled mushrooms, or some of the pickle without them.
The greatest care to be taken is that the cream and butter mix well
together, for if otherwise, it will be greasy. The right method is to
keep stirring all the while the butter is melting.
A REAL INDIAN PILAU.
BROUGHT FROM INDIA BY AN ENGLISH OFFICER TO MRS. F. B. LORING.
_Contributed Through Mrs. Lily Latrobe Loring, Washington, D. C._
Take 1 seer (12 ounces) of good rice, 1 seer of butter, 2 fowls, ½ lb.
of sultana raisins, about three tablespoons of almonds, 1 oz. of a
mixture of allspice, powdered mace, cardamoms, cloves, 1 totah (¼ of a
lb. of saffron), 2 oz. of ginger, 1 oz. of salt, ½ oz. of whole black
pepper, 1 whole onion, 1 lb. of Mriey (curds). Boil the rice until
it is half done, fry the onion brown in the butter, take out, put in
the raisins, and fry or boil them. Then cut a fowl to pieces and rub
with the ginger and curds, and allow to remain for two hours. Put some
butter in the bottom of a casserole, over this a layer of rice, and
over this some of the onion, raisins and almonds, sprinkle with saffron
and water, then put in a layer of meat, and so on alternately until the
vessel is filled, then pour the butter over it, cover the casserole and
close it with paste so that no steam will escape. Put it in the oven
and cook three hours.
AN OLD VIRGINIA RECEIPT FOR ROASTING TURKEY.
SHIRLEY, VA.
Make stuffing. Take crumbs of a loaf of bread, ¼ cup beef suet shredded
fine. A little sausage meat or veal scraped and pounded very fine.
Nutmeg, pepper and salt to your taste. Mix lightly with 3 eggs. Stuff
the craw with it. Lay in your pan, your fire being very hot. Dust
and baste several times with cold lard; this is better than lard hot
from the pan, and makes turkey rise better. Serve with sauce made as
follows: Cut the crumbs of a loaf of bread in fine pieces, put in cold
water with a few peppercorns, a little salt and onion. Boil until bread
is quite soft. Beat well, add ¼ lb. butter, 2 spoons thick cream, and
serve with turkey very hot. One hour and a quarter will be sufficient
to roast turkey with a hot fire.
SMOTHERED CHICKEN.
MRS. MORRIS HACKER, PHILADELPHIA, PA.
Quarter-pound of butter and small cup of stock in the bottom of the
pan. Split the chickens down the back, season with pepper and salt,
and dredge well with flour _all over_. Cover the pan closely, and
baste every ten or fifteen minutes. When you put the chickens in the
pan put the giblets under them, and allow fifteen minutes to a pound.
When done take out the chickens, mash the giblets, and add half pint of
rich cream which makes the gravy. The chickens should be put in the pan
breast down.
CHICKEN TERRAPIN.
GRANDMOTHER HANNAH WADSWORTH.
_Contributed by Mrs. F. S. Burrows, Philadelphia, Pa._
Chop 1 cold chicken and one parboiled sweetbread quite fine. Make a
sauce of one cup of cream (hot), ¼ cup of butter, and 2 tablespoons
of flour. Add chicken and sweetbread to this, and salt and pepper to
taste. Let it heat over hot water or in double boiler fifteen minutes.
Just before serving add the yolks of two eggs, well beaten, and a glass
of sherry wine.
CHICKEN SAUTE BELLEVUE.
ANDREW HISLER, CHEF OF THE BELLEVUE-STRATFORD.
Have one spring chicken cut in 8 parts for saute, and place in saucepan
with fresh butter. Brown on both sides; add two chopped shallots, and
cook until they are yellow. Add a glass of good Madeira, let reduce
until nearly dry. Put in two glasses chicken stock and cook for fifteen
minutes. Mix in five oz. terrapin butter, one glass of cream, and cook
for ten more minutes. Season with salt, paprika. 6 leaves of estragon,
chopped fine. Serve on chafing dish; garnish with 1 doz. heads of fresh
mushrooms--which have been previously prepared in butter--and in centre
place about 1 doz. truffles, sliced.
CHICKEN SOUFFLE.
MISS SCHENCK, WASHINGTON (1880).
_Contributed by Miss Eliza Sinclair Lyon, Bryn Mawr, Pa._
Make a white sauce with 2 cups of milk, 1 tablespoon butter, 1
tablespoon flour, 1 teaspoon salt, 1 saltspoon pepper. When made, add
one-half teacup bread crumbs. Cook for two minutes, then add 2 cups
minced white meat of chicken, the yolk of 3 eggs, well beaten, the
whites of 3 eggs well beaten or until stiff, 1 tablespoon chopped
parsley and last of all add one large claret glass good sherry. Mix
well and bake for 35 minutes in a buttered dish. Serve hot, and do not
let it stand, else the souffle will fall.
CHICKEN TERRAPIN.
PHILADELPHIA, PA.
Boil a tender chicken (weighing about 4 lbs.). When cold remove the
skin and cut the meat both light and dark into small pieces as for
chicken salad. Put the meat in a porcelain-lined stewpan with a pt. of
cream. Mix together until creamy ¼ lb. butter and 4 tablespoons flour.
Add this to the chicken and cream. Put over a moderate fire, and stir
carefully until the mixture is quite thick. Season highly with red
pepper and salt. Just before serving add sherry wine to taste and 2
hard boiled eggs chopped fine. Serve very hot. The wine must be added
at the last moment before serving.
VIRGINIA FRIED CHICKEN.
_Contributed by Mrs. James T. Halsey, Philadelphia, Pa._
Cut up as for fricassee, dredge with flour, sprinkle with salt, put
into a good quantity of boiling lard and fry a light brown. Fry small
pieces of mush and a quantity of parsley nicely picked, to be put into
the dish with chickens. Take a half-pint of rich milk or cream, add
with small piece of butter, pepper, salt, and parsley. Stew a little
and pour over chicken. Garnish with parsley.
TIMBALES OF CHICKEN.
_Contributed by Miss Lucretia Lennig, Philadelphia, Pa._
White meat of 1 large chicken, ¾ cup of stock made from bones and dark
meat of chicken, 1 coffeespoon cayenne pepper, ½ teaspoon salt, 2½
tablespoons butter, ½ teaspoon mixed parsley, 1 white of an egg beaten
stiff, 1 tablespoon flour, 1 cup cream, ½ teaspoon onion juice, 1
pint mushrooms. Mince white meat of chicken, add salt, pepper, onion,
parsley, flour, egg, mushrooms, ¾ cup stock and 1 cup cream. Pour into
a buttered mould or moulds and let steam about one hour. Serve with the
following sauce: Sauce--One cup cream, 1¼ cup stock made from boiled
bones of chicken and dark meat, half cup mushrooms, 2 tablespoons
flour, 2 tablespoons butter, 1 cup milk. Into the stock put the milk,
flour and butter creamed and mushrooms. Let this cook about 15 minutes
and then add cream.
COQUILLES DE VOLAILLE.
_Contributed by Mrs. Clara Pollard Lee, Montgomery, Ala._
Boil 1 chicken as for salad. Pull the meat from the bone, cutting
in pieces size of a dice. Take ½ a cup of the top of the water in
which the chicken was cooked, chop small onion fine and boil. Take 2
teaspoonfuls of flour, mix in a little cold water, and then add to the
chicken water and onion, stirring constantly until it is quite thick.
Take from the fire and add 1 cup of butter, a can of mushrooms sliced
thin, a few truffles and 1 cup of cream. Season highly with cayenne
pepper and salt. When cold add a large cup of sherry wine. Put chicken
in this sauce and let stand several hours. Place in shells, sprinkle
with bread crumbs or cracker and brown in the oven just before serving.
BONED TURKEY.
_Contributed by Mrs. Robert H. Maury, Richmond, Va._
Take 2 turkeys, roll in white paper well greased with lard, and put in
oven to roast, the lard making them soft and juicy. Make a jelly of
pigs’ feet, seasoned with onion, pepper and salt. Have an oblong pan,
plain sides and bottom. Put in first some of the jelly, then slices
of carrots and beets, already a little boiled, slices of hard boiled
egg, a little parsley, cranberries, olives seeded, slices of lemon and
orange. Then put in turkey in layers, nicely sliced from the bones,
then a little nicely seasoned sausage meat, then long thin slices of
pork, then pour in more of the melted jelly, and set aside to cool. Dip
in hot water when you turn it out to serve.
GAME.
PIGEONS.
MRS. OLIVER HASTINGS, CAMBRIDGE, MASS.
_Contributed by Mrs. Morris Longstreth, Philadelphia, Pa._
Boil two hours in just enough water to cover them. Spice with cloves,
etc., while cooking. Take the water they were boiled in and add a glass
of jelly and a cup of wine and a little of the dressing to this gravy.
“A FRICKASIE” (COLONIAL RECIPE).
MRS. JOHN BURROUGHS, PHILADELPHIA, PA., 1734.
Take ye fowls, cut them in pieces and clean them. Season with pepper
and salt, a little mace, nuttmeg cloves, some parslay, a little bit of
onion. Let them lay 2 hours, then flowr them very well, fry in sweet
butter and make ye butter hott before you put them in. Fry a fine
brown. Wash ye pan and put them in again with a pint of gravy. Lett
them swimyer in ye gravy. Take the yolks of 3 eggs with a little grated
nuttmeg and a little juce of lemon and 2 spoonfulls of wine. Shake it
over the fire till it is as thick as cream, pour over ye frickasie and
so serve it to ye table hott.
FRICASSEED RABBIT.
_Contributed by Mrs. Charles B. Maury, Washington, D. C._
Skin and cut in pieces, lay in cold water a few minutes, drain and
put in saucepan with pepper and ¼ lb. pickled pork cut in strips.
Cover with water and simmer ½ hour. Then add a small chopped onion, a
tablespoon of chopped parsley, a blade of mace and cloves. Mix to a
smooth paste 1 tablespoonful flour, stir it in, and simmer till the
meat is tender, then stir in ½ cup rich cream; if not thick enough add
a little more flour. Boil up once and serve.
AN OLD VIRGINIA RECIPE FOR BRUNSWICK STEW.
_Contributed by Mrs. Robert H. Maury, Richmond, Va._
Two or three squirrels, 1 qt. of tomatoes peeled and sliced, 1 pt.
butter beans, 6 potatoes parboiled and sliced, 6 ears green corn cut
from cob, ½ lb. butter, 1 teaspoon ground black pepper, ½ teaspoon
cayenne, 1 gal. water, 1 tablespoon salt, 2 teaspoons sugar, 1 onion
cut up. Put on water with salt in it and boil up 5 minutes. Put in the
onions, beans, corn and potatoes. Pepper chicken or squirrels, which
must be cut into pieces, and laid in cold water to draw out the blood.
Cover closely and stew 2½ hours very slowly, stirring frequently from
the bottom. Then add tomatoes and sugar and stew an hour longer. Ten
minutes before you take it from the fire add the butter cut in bits the
size of a walnut and rolled in flour. Give a final boil, and serve for
dinner.
TO ROAST PARTRIDGE OR ANY SMALL BIRDS.
MRS. ROY MASON, FREDERICKSBURG, VA.
_Contributed by Mrs. James T. Halsey, Philadelphia._
Lard them with slices of bacon, dredge and baste them. Lay them in pan,
let them roast ten minutes. Take the grated crumbs of half a loaf of
bread--put in a stew pan and shake lightly--until brown. Lay it between
your birds and pour over them melted butter. Serve very hot.
TO ROAST PIGEONS.
MRS. ROY MASON, FREDERICKSBURG, VA.
_Contributed by Mrs. James T. Halsey, Philadelphia._
When you have dressed your pigeons, roll a good lump of butter in
chopped parsley with pepper and salt--put it in your pigeons. Place in
pan, dust, and baste them. If a good fire, they will be done in twenty
minutes. When ready, lay on hot dish and place around them bunches of
asparagus with parsley and butter sauce to serve.
TO DRESS DUCKS.
AN OLD VIRGINIA RECEIPT.
_Contributed by Mrs. Gulielma Harrison, Brandon, Va._
The ducks being singed, picked carefully and drawn, mince the livers
with a little chopped bacon, some butter, a tablespoon chopped onion,
parsley, salt, pepper and mushrooms. These being all mixed together,
put into the bodies of the ducks and roast them, covered with slices
of bacon, and wrapped in paper. Then put a little gravy, the juice of
an orange, a few shallots minced all into a stewpan. Shake in a little
pepper. When the ducks are roasted take off the bacon, baste them and
pour your sauce with the juice of orange over them, dish and serve
_very_ hot.
TO DRESS DUCKS WITH ONIONS.
_Contributed by Mrs. James T. Halsey, Philadelphia, Pa._
Stuff ducks, with livers, bacon and onions minced. Add one kitchen
spoon of butter; salt and pepper and chopped mushrooms. Put into bodies
of ducks and roast. Cut off the roots of small onions, blanch them in
scalding water, pick, and put into a stewpan with a little gravy. Set
over a gentle fire and let simmer. When done thicken with cream and
flour. Place ducks on hot dish, pour the ragout of onions over and
serve very hot.
TO ROAST WILD DUCKS.
_Contributed by Mrs. James T. Halsey, Philadelphia, Pa._
When the ducks are dressed, put in them a small onion, pepper, salt and
a spoonful of wine. If fire is good they will roast in twenty minutes.
Make gravy of necks and gizzards, a spoonful of wine, half an anchovy,
a blade or two of mace, one onion and a little cayenne pepper. Boil
until reduced to a half pint. Strain and pour over ducks. Serve with an
onion sauce. Garnish dish with pieces of bread, cut in small pieces and
browned.
POTTED PIGEONS.
PHILADELPHIA, PA.
Stuff them with high seasoned stuffing, then dredge them with flour
and fry them in butter until they are very brown, with half a nutmeg,
little mace, half teaspoon of allspice and cloves (ground) to 6
pigeons. Then put them in the kettle and stew about three hours. To
increase the gravy put some hot water, flour and salt into the butter
and spices in which the pigeons have been fried. If still not enough
gravy, add some flour and water, say a large teacup to six pigeons. Add
a half tumbler of wine just before they are done.
WILD TURKEY A LA HANNA.
CHEF OF ARLINGTON HOTEL, WASHINGTON, D. C.
_Contributed by Mrs. James M. Anders, Philadelphia, Pa._
Take a very nice wild turkey about three and a half pounds. Singe,
draw and cut head off. Then split but do not separate. Season with a
good pinch of salt and a half pinch of pepper. Cover all over with a
soup spoon of sweet butter and put it to broil for twelve minutes on
each side. Prepare timbale moulds with spaghetti filled with puree of
chestnuts and decorate the dish. Have ready cream sauce with chopped up
truffles and send it to the table.
TO STEW WILD DUCKS.
MRS. LEWIS W. MINOR, NORFOLK, VA.
_Contributed by Mrs. James T. Halsey, Philadelphia, Pa._
Having prepared fowls, rub the insides with salt and pepper and a
little powdered cloves. Put a shallot or two with a lump of butter in
the body of each duck. Lay in a pan that will just hold them, putting
a large spoon of butter under and over them, with a little vinegar and
water. Add pepper, salt, lemon peel and a brush of sweet herbs. Cover
pan closely, and let them stew until done. Pass liquor through a sieve,
pour over the ducks, and serve hot with a garnish of lemon sliced and
pieces of bread fried.
MEATS.
ROAST PIG.
BEATRICE LLOYD, GODERICH, LAKE HURON.
_Contributed by Mrs. William A. Glasgow, Jr., Philadelphia, Pa._
Take a young pig, after thoroughly cleaning inside, rinse it out with
salt, soda and water, then again with cold water, wiping pig dry
inside and out. Prepare following dressing: 1 cupful of crumbs, ½
onion chopped, 2 tablespoonsful powdered sage, 3 tablespoonsful melted
butter, 1 saltspoonful salt, 1 saltspoonful pepper, ½ nutmeg grated,
and yolks of 2 eggs well beaten. Moisten with ½ cup of soup stock.
Stuff pig into its original size and shape, sew up, place in kneeling
posture, dredge with flour, pour a little hot salted water in dripping
pan, baste with butter and water 3 times as the pig warms; afterward
with gravy from the pan. When it begins to smoke all over rub every
20 minutes with rag dipped in melted butter. This will keep skin from
cracking. Roast in moderate oven 2 hours, place pig on dish with
parsley and celery tops, a wreath around neck, and sprig or apple in
mouth. Thicken gravy with brown flour.
CHILI CON CARNE.
A RECIPE GIVEN BY THE MEXICAN AMBASSADOR TO MRS. FRANCIS B.
LORING.
_Contributed Through Mrs. Lily Latrobe Loring, Washington, D. C._
Cover two pounds of tender beef with water and push the kettle back on
the stove where it will barely simmer until the meat is in shreds. Then
add six large sweet red peppers seeded and cut into long narrow strips,
a large onion minced, a tiny pod of garlic, and a large cupful of ripe
tomatoes chopped. Cover and simmer until the vegetables are thoroughly
done. Salt to taste.
VEAL BIRDS.
_Contributed by Mrs. Meredith Bailey, Philadelphia, Pa._
Have veal cut from the leg in very thin slices. Pound thoroughly and
trim in pieces 2 inches wide by 4 inches long. Chop the trimmings fine
and add half as much cracker crumbs. Season highly with salt, pepper,
celery salt, cayenne, a few drops each of lemon and onion juice,
moisten with stock and sufficient egg to hold the mixture together.
Add melted butter or chopped fat salt pork to whole. Spread the meat
with the mixture, roll and fasten with skewers (wooden toothpicks the
best for this purpose). Season with salt and pepper, roll in flour and
fry to a golden brown in butter. Finish cooking by placing the birds
in a stew pan, adding cream to nearly cover (½ pt. of cream which
you buy thinned with milk is enough), allowing them to remain for
thirty minutes. Remove the skewers, and arrange on pieces of toast or
zephyrettes. Strain the cream remaining in the pan and pour around, or
serve with a thin white sauce.
SAUSAGE SURPRISES.
BESSIE FRASER, GODERICH, LAKE HURON.
_Contributed by Mrs. William A. Glasgow, Jr., Philadelphia, Pa._
Halve ½ lb. of sausages and remove their skin. Coat each piece with
mashed potatoes. Roll in egg and bread crumbs and fry in boiling lard.
VEAL LOAF.
MRS. J. A. HEWLETT, BROOKLYN, N. Y.
_Contributed by Mrs. James Crosby Brown, Rosemont, Pa._
Take 1½ pounds of veal and boil until tender. Soak ¼ box of gelatine in
the liquor. Boil 6 eggs very hard and mash fine. Chop the veal fine and
season with salt, pepper and lemon. Put alternate layers of veal and
egg into a mold, press down and pour gelatine over all. Put on ice to
harden.
JELLIED TONGUE.
MARY B. GARROW, GODERICH, LAKE HURON.
_Contributed by Mrs. William A. Glasgow, Jr., Philadelphia, Pa._
One large boiled tongue, cold. Two oz. of gelatine in ½ pt. of water,
1 teacup of brown gravy, 1 pt. of liquor in which tongue was boiled, 1
tablespoonful of burnt sugar, 3 tablespoons of vinegar, 1 pt. boiling
water. Put together gravy, liquor, sugar and vinegar. Add the dissolved
gelatine and mix well, then the boiling water, and strain. Cut the
tongue in slices, as for the table. Let the jelly cook and begin to
thicken. Wet a mould, put a little jelly in the bottom, then a layer of
the tongue, more jelly, and so on until the mould is full. Cover and
set on ice. Garnish with flowers.
LIVER DUMPLINGS.
SOPHIE FISHER, PHILADELPHIA, PA.
_Contributed by Mrs. Meredith Bailey, Philadelphia._
Take a calf’s liver and chop it very fine, mix it with ½ lb. of beef
suet also chopped very fine, ½ lb. flour, 2 minced onions, a handful of
bread crumbs, 1 tablespoon of chopped parsley and sweet marjoram mixed,
a few blades of mace, a few cloves powdered, a little pepper and salt.
Mix all well together, wet the mixture with eggs well beaten. Make it
up into dumplings with your hands well floured. Have ready a large pot
of boiling water, drop the dumplings into it with a ladle, and let them
boil an hour. Have ready bread crumbs, browned in butter, to pour over
it before they are sent to the table.
A FAMOUS BRISTOL METHOD OF CURING HAMS.
Six lbs. fine salt, 3 lbs. of brown sugar (or 3 pts. molasses), 1 lb.
saltpetre powdered; mix all together for 20 hams. Rub each ham well
with the mixture, and lay them in tubs for 5 or 6 days. Then put them
in brine strong enough to bear up an egg. Keep them in 4 weeks, and
then smoke thoroughly.
LIVER WURST.
MRS. ROY MASON, “CLEVELAND,” KING GEORGE CO., VA.
_Contributed by Mrs. James T. Halsey, Philadelphia, Pa._
Take 6 hogs’ haslets, and take from them all imperfect parts. Put them
on in pot of water, and boil them until tender. Put them on a tray,
liverlights and heart, chop them very fine. Put on in another pot about
6 lbs. of fat pork. Boil it tender, take off the skin, chop it fine,
and mix it with the liver. Then put both in the water in which the pork
was boiled, throwing away that in which the haslets were boiled, as
it would spoil the whole. Chop 12 onions, put them in the pot and put
it on the fire. Season with sage (rubbed fine), salt and pepper. Then
stir in the meal until thick enough to fry. A delicious old and tried
receipt.
SARONY BEEF.
MRS. STEPHEN BROCK, ST. LOUIS, MO.
_Contributed by Mrs. A. B. Carrick, Philadelphia, Pa._
Take a shin of beef from the hind quarter. Have it cut in four pieces.
Put it in a pot well covered with water, and boil it until the meat and
gristle fall from bones. Chop the meat very fine, put it in a dish or
jar, and season well with salt, pepper, cloves and sage to your taste.
Pour in the liquor in which the meat was cooked, and place away to
harden. Cut in slices when cold.
WESTPHALIA HAMS.
The following compound will give to any common ham the taste so much
appreciated in that sold in Westphalia, and is recommended to those who
prefer that flavor. To 100 parts of water, dissolve 4 pts. of salt,
2 of brown sugar, 1 of Barbadoes tar, 1 of spirits of wine. After it
has been well mixed and has stood for several days, take 3 tablespoons
mixed with the salt and saltpetre necessary to cure an ordinary ham,
and rub well in.
TO DRESS CALF’S HEAD AS TERRAPIN.
_Contributed by Mrs. Richard Gilpin, Philadelphia._