Although pickles may be purchased at shops at as low a rate as they
can usually be made for at home, or perhaps even for less, yet we
would advise all housewives, who have sufficient time and convenience,
to prepare their own. The only general rules, perhaps, worth stating
here,—as in the recipes all necessary details will be explained—are,
that the vegetables and fruits used should be sound, and not over-ripe,
and that the very best vinegar should be employed.
PICNIC FOR 40 PERSONS, Bill of Fare for.
A joint of cold roast beef, a joint of cold boiled beef, 2 ribs of
lamb, 2 shoulders of lamb, 4 roast fowls, 2 roast ducks, 1 ham, 1
tongue, 2 veal-and-ham pies, 2 pigeon pies, 6 medium-sized lobsters,
1 piece of collared calf’s head, 18 lettuces, 6 baskets of salad, 6
cucumbers.
Stewed fruit well sweetened, and put into glass bottles well corked;
3 or 4 dozen plain pastry biscuits to eat with the stewed fruit, 2
dozen fruit turnovers, 4 dozen cheesecakes, 2 cold cabinet puddings
in moulds, 2 blancmanges in moulds, a few jam puffs, 1 large cold
plum-pudding (this must be good), a few baskets of fresh fruit, 3 dozen
plain biscuits, a piece of cheese, 6 lbs. of butter (this, of course,
includes the butter for tea), 4 quartern loaves of household bread, 3
dozen rolls, 6 loaves of tin bread (for tea), 2 plain plum cakes, 2
pound cakes, 2 sponge-cakes, a tin of mixed biscuits, ½ lb. of tea.
Coffee is not suitable for a picnic, being difficult to make.
PICNIC, Things not to be forgotten at.
A stick of horseradish, a bottle of mint-sauce well corked, a bottle of
salad dressing, a bottle of vinegar, made mustard, pepper, salt, good
oil, and pounded sugar. If it can be managed, take a little ice. It is
scarcely necessary to say that plates, tumblers, wine-glasses, knives,
forks, and spoons must not be forgotten; as also teacups and saucers,
3 or 4 teapots, some lump sugar, and milk, if this last-named article
cannot be obtained in the neighbourhood. Take 3 corkscrews.
_Beverages._—3 dozen quart bottles of ale, packed in hampers;
ginger-beer, soda-water, and lemonade, of each 2 dozen bottles; 6
bottles of sherry, 6 bottles of claret, champagne à discrétion, and any
other light wine that may be preferred, and 2 bottles of brandy. Water
can usually be obtained, so it is useless to take it.
PIG, Sucking, to Carve.
A sucking-pig seems, at first sight, rather an elaborate dish, or
rather animal, to carve; but by carefully mastering the details of
the business, every difficulty will vanish; and if a partial failure
be at first made, yet all embarrassment will quickly disappear on a
second trial. A sucking-pig is usually sent to table in the manner
shown in the engraving, and the first point to be attended to is to
separate the shoulder from the carcase, by carrying the knife quickly
and neatly round the circular line, as shown by the figures 1, 2,
3;—the shoulder will then easily come away. The next step is to take
off the leg; and this is done in the same way, by cutting round this
joint in the direction shown by the figures 1, 2, 3, in the same way
as the shoulder. The ribs then stand fairly open to the knife, which
should be carried down in the direction of the line 4 to 5; and two
or three helpings will dispose of these. The other half of the pig is
served, of course, in the same manner. Different parts of the pig are
variously esteemed; some preferring the flesh of the neck; others, the
ribs; and others, again, the shoulders. The truth is, the whole of a
sucking-pig is delicious, delicate eating; but, in carving it, the host
should consult the various tastes and fancies of his guests, keeping
the larger joints, generally, for the gentlemen of the party.
[Illustration: SUCKING-PIG.]
PIG, Sucking, Roast.
[Illustration: ROAST SUCKING-PIG.]
_Ingredients._—Pig, 6 oz. of bread-crumbs, 16 sage-leaves, pepper
and salt to taste, a piece of butter the size of an egg, salad oil
or butter to baste with, about ½ pint of gravy, 1 tablespoonful of
lemon-juice. _Mode._—A sucking-pig, to be eaten in perfection, should
not be more than three weeks old, and should be dressed the same day
that it is killed. After preparing the pig for cooking, as in the
following recipe, stuff it with finely-grated bread-crumbs, minced
sage, pepper, salt, and a piece of butter the size of an egg, all of
which should be well mixed together, and put into the body of the pig.
Sew up the slit neatly, and truss the legs back, to allow the inside
to be roasted, and the under part to be crisp. Put the pig down to a
bright clear fire, not too near, and let it lay till thoroughly dry;
then have ready some butter tied up in a piece of thin cloth, and rub
the pig with this in every part. Keep it well rubbed with the butter
the whole of the time it is roasting, and do not allow the crackling to
become blistered or burnt. When half-done, hang a pig-iron before the
middle part (if this is not obtainable, use a flat iron), to prevent
its being scorched and dried up before the ends are done. Before it
is taken from the fire, out off the head, and part that and the body
down the middle. Chop the brains and mix them with the stuffing; add
½ pint of good gravy, a tablespoonful of lemon-juice, and the gravy
that flowed from the pig; put a little of this on the dish with the
pig, and the remainder send to table in a tureen. Place the pig back
to back in the dish, with one half of the head on each side, and one
of the ears at each end, and send it to table as hot as possible.
Instead of butter, many cooks take salad oil for basting, which makes
the crackling _crisp_; and as this is one of the principal things to
be considered, perhaps it is desirable to use it; but be particular
that it is very pure, or it will impart an unpleasant flavour to the
meat. The brains and stuffing may be stirred into a tureen of melted
butter instead of gravy, when the latter is not liked. Apple sauce
and the old-fashioned currant sauce are not yet quite obsolete as an
accompaniment to roast pig. _Time._—1½ to 2 hours for a small pig.
_Average cost_, 5_s._ to 6_s._ _Sufficient_ for 9 or 10 persons.
_Seasonable_ from September to February.
PIG, Sucking, to Scald a.
Put the pig into cold water directly it is killed; let it remain for
a few minutes, then immerse it in a large pan of boiling water for
2 minutes. Take it out, lay it on a table, and pull off the hair as
quickly as possible. When the skin looks clean, make a slit down the
belly, take out the entrails, well clean the nostrils and ears, wash
the pig in cold water, and wipe it thoroughly dry. Take off the feet at
the first joint, and loosen and leave sufficient skin to turn neatly
over. If not to be dressed immediately, fold it in a wet cloth to keep
it from the air.
PIGS’ CHEEKS, to Dry.
_Ingredients._—Salt, ½ oz. of saltpetre, 2 oz. of bay-salt, 4 oz. of
coarse sugar. _Mode._—Cut out the snout, remove the brains, and split
the head, taking off the upper bone to make the jowl a good shape; rub
it well with salt; next day take away the brine, and salt it again the
following day; cover the head with saltpetre, bay-salt, and coarse
sugar, in the above proportion, adding a little common salt. Let
the head be often turned, and when it has been in the pickle for 10
days, smoke it for a week or rather longer. _Time._—To remain in the
pickle 10 days; to be smoked 1 week. _Seasonable._—Should be made from
September to March.
_Note._—A pig’s cheek, or Bath chap, will require two hours’ cooking
after the water boils.
PIG’S FACE, Collared (a Breakfast or Luncheon Dish).
_Ingredients._—1 pig’s face; salt. For brine, 1 gallon of spring water,
1 lb. of common salt, ½ handful of chopped juniper-berries, 6 bruised
cloves, 2 bay-leaves, a few sprigs of thyme, basil, sage, ¼ oz. of
saltpetre. For forcemeat, ½ lb. of ham, ½ lb. bacon, 1 teaspoonful of
mixed spices, pepper to taste, ¼ lb. of lard, 1 tablespoonful of minced
parsley, 6 young onions. _Mode._—Singe the head carefully, bone it
without breaking the skin, and rub it well with salt. Make the brine
by boiling the above ingredients for ¼ hour, and letting it stand to
cool. When cold, pour it over the head, and let it steep in this for 10
days, turning and rubbing it often. Then wipe, drain, and dry it. For
the forcemeat, pound the ham and bacon very finely, and mix with these
the remaining ingredients, taking care that the whole is thoroughly
incorporated. Spread this equally over the head, roll it tightly in a
cloth, and bind it securely with broad tape. Put it into a saucepan
with a few meat trimmings, and cover it with stock; let it simmer
gently for 4 hours, and be particular that it does not stop boiling the
whole time. When quite tender, take it up, put it between 2 dishes with
a heavy weight on the top, and when cold, remove the cloth and tape. It
should be sent to table on a napkin, or garnished with a piece of deep
white paper with a ruche at the top. _Time._—4 hours. _Average cost_,
from 2_s._ to 2_s._ 6_d._ _Seasonable_ from October to March.
[Illustration: PIG’S FACE.]
PIG’S FRY, to Dress.
_Ingredients._—1½ lb. of pig’s fry, 2 onions, a few sage leaves, 3 lbs.
of potatoes, pepper and salt to taste. _Mode._—Put the lean fry at the
bottom of a pie dish, sprinkle over it some minced sage and onion,
and a seasoning of pepper and salt; slice the potatoes; put a layer
of these on the seasonings, then the fat-fry, then more seasoning,
and a layer of potatoes at the top. Fill the dish with boiling water,
and bake for 2 hours, or rather longer. _Time._—Rather more than 2
hours. _Average cost_, 6_d._ per lb. _Sufficient_ for 3 or 4 persons.
_Seasonable_ from September to March.
PIG’S LIVER (a Savoury and Economical Dish).
_Ingredients._—The liver and lights of a pig, 6 or 7 slices of bacon,
potatoes, 1 large bunch of parsley, 2 onions, 2 sage leaves, pepper and
salt to taste, a little broth or water. _Mode._—Slice the liver and
lights, and wash these perfectly clean, and parboil the potatoes; mince
the parsley and sage, and chop the onion rather small. Put the meat,
potatoes, and bacon into a deep tin dish, in alternate layers, with a
sprinkling of the herbs, and a seasoning of pepper and salt between
each; pour on a little water or broth, and bake in a moderately-heated
oven for 2 hours. _Time._—2 hours. _Average cost_, 1_s._ 6_d._
_Sufficient_ for 6 or 7 persons. _Seasonable_ from September to March.