minutes in a gill of water, and half a gill of vinegar. Add to this a
quarter of a pint of good gravy, and a piece of butter rolled in flour.
Shake it over the fire till it thickens, and then serve it in the dish
with roast quails, or any other small birds.
SAUCE ROBART. This is a favourite sauce for rump steaks, and is made in
the following manner. Put a piece of butter, the size of an egg, into a
saucepan; and while browning over the fire, throw in a handful of sliced
onions cut small. Fry them brown, but do not let them burn. Add half a
spoonful of flour, shake the onions in it, and give it another fry. Then
put four spoonfuls of gravy, some pepper and salt, and boil it gently
ten minutes. Skim off the fat, add a tea-spoonful of made mustard, a
spoonful of vinegar, and the juice of half a lemon. Boil it all
together, and pour it round the steaks, which should be of a fine yellow
brown, and garnished with fried parsley and lemon.
SAUCE FOR STEAKS. When the steaks are taken out of the fryingpan, keep
back a spoonful of the fat, or put in an ounce of butter. Add flour to
thicken it, and rub it well over the fire till it is a little browned.
Then add as much boiling water as will reduce it to the consistence of
cream, and a table-spoonful of ketchup or walnut pickle. Let it boil a
few minutes, and pour it through a sieve upon the steaks. To this may be
added a sliced onion, or a minced shalot, with a glass of port wine.
Broiled mushrooms are favourite relishes to beef steaks. Garnish with
finely scraped horseradish, pickled walnuts, or gherkins.
SAUCE FOR VEAL. Mince any kind of sweet herbs with the yolks of two or
three hard eggs. Boil them together with some currants, a little grated
bread, pounded cinnamon, sugar, and two whole cloves. Pour the sauce
into the dish intended for the veal, with two or three slices of orange.
SAUCE FOR WILD FOWL. Simmer a tea-cupful of port wine, the same quantity
of good meat gravy, a little shalot, a little pepper and salt, a grate
of nutmeg, and a bit of mace, for ten minutes. Put in a piece of butter,
and flour; give it all one boil, and pour it through the birds. In
general they are not stuffed as tame fowl, but may be done so if
approved.
SAUSAGES. Chop fat and lean pork together, season it with sage, pepper,
salt, and two or three berries of allspice. Half fill some hog's guts
that have been soaked and made extremely clean; or the meat may be kept
in a very small pan closely covered, and so rolled and dusted with a
very little flour before it is fried. The sausages must be pricked with
a fork before they are dressed, or they will burst in the frying. Serve
them on stewed red cabbage, or mashed potatoes put in a form, and
browned with a salamander.--The following is the way of making excellent
sausages to eat cold. Season some fat and lean pork with salt,
saltpetre, black pepper, and allspice, all in fine powder. Rub the
mixture into the meat, and let it lie in pickle for six days. Then cut
it small, and mix with it some shred shalot or garlic, as fine as
possible. Have ready an ox-gut that has been scoured, salted, and well
soaked, and fill it with the above stuffing. Tie up the ends, and hang
it to smoke as you would hams, but first wrap it in a fold or two of old
muslin. It must be high dried. Some choose to boil it, but others eat it
without boiling. The skin should be tied in different places, so as to
make each link about eight or nine inches long.
SAUSAGES WITH APPLES. Fry some sliced apples with the sausages, till
they are of a light brown. Lay the sausages in the middle of the dish,
and the apples round them. Or fry them without apples, and serve them up
on fried bread, with mashed potatoes. Or put the sausages into boiling
water, simmer them about five minutes, and serve them up with poached
eggs, or roasted potatoes.
SCALDS. When a burn or scald is trifling, and occasions no blister, it
is sufficient to put a compress of several folds of soft linen upon it,
dipped in cold water, and to renew it every quarter of an hour till the
pain is entirely removed. When a burn or scald blisters, a compress of
fine linen spread over with soft pomatum should be applied to it, and
changed twice a day. If the skin is burnt through, and the flesh under
it injured, the same pomatum may be applied; but instead of a compress
of linen, it should be spread upon a piece of soft lint, applied
directly over it, and this cover with a slip of simple adhesive plaster.
For an extensive burn or scald, skilful advice should immediately be
obtained, as it always endangers the life of the sufferer. A linen rag
dipped in laudanum, or spread thick with honey, will be sufficient in
ordinary cases. The pomatum proper, where any serious injury has been
sustained, is made in the following manner. Take an ounce of the
ointment called nutritum, the yolk of a small egg, or the half of a
large one, and mix them well together. The nutritum may easily be made
by rubbing two drains of cerus, or white lead, with half an ounce of
vinegar, and three ounces of common oil, and mixing them well together.
If the ingredients for making nutritum are not at hand, to make the
pomatum, one part of wax should be melted with eight parts of oil, and
the yolk of an egg added to two ounces of this mixture. A still more
simple application, and sooner prepared, is to beat up a whole egg with
two spoonfuls of sweet oil, free from any rankness. When the pain of the
burn and all its other symptoms have nearly subsided, it will be
sufficient to apply the following plaster. Boil together to a proper
consistence, half a pound of oil of roses, a quarter of a pound of red
lead, and two ounces of vinegar. Dissolve in the mixture three quarters
of an ounce of yellow wax, and one dram of camphor, stirring the whole
well together. Take it off the fire, and spread it upon sheets or slips
of paper, of any size that may be most convenient. For an adhesive
plaster, melt four ounces of white wax, and add one or two spoonfuls of
oil. Dip into this mixture, slips of moderately thin linen, and let them
dry; or spread it thin and evenly over them.--The following is a highly
esteemed method of curing scalds or burns. Take half a pound of alum in
powder, dissolve it in a quart of water; bathe the burn or scald with a
linen rag wet in this mixture; then bind the wet rag thereon with a slip
of linen, and moisten the bandage with the alum water frequently,
without removing it, in the course of two or three days. A workman who
fell into a copper of boiling liquor, where he remained three minutes
before taken out, was immediately put into a tub containing a saturated
solution of alum in water, where he was kept two hours; his sores were
then dressed with cloths and bandages, wet in the above mixture, and
kept constantly moistened for twenty-four hours, and in a few days he
was able to return to business.--The application of vinegar to burns and
scalds is to be strongly recommended. It possesses active powers, and is
a great antiseptic and corrector of putrescence and mortification. The
progressive tendency of burns of the unfavourable kind, or ill-treated,
is to putrescence and mortification. Where the outward skin is not
broken, it may be freely used every hour or two; where the skin is
broken, and if it gives pain, it must be gently used. But equal parts of
vinegar and water, in a tepid state, used freely every three or four
hours, are generally the best application, and the best rule to be
directed by.--House-leek, either applied by itself, or mixed with cream,
gives present relief in burns, and other external inflammations.
SCALD HEAD. This disorder is chiefly incident to children, and is seated
in the roots of the hair. It is frequently cured by changing the nurse,
weaning the child, and removing it to a dry and airy situation. If the
itching of the head becomes very troublesome, it may be allayed by
gently rubbing it with equal parts of the oil of sweet almonds, and the
juice expressed from the leaves of the common burdock, simmered together
till they form a soapy liniment, adding a few grains only of pearlash.
If this treatment be not sufficient, cut off the hair, or apply an
adhesive plaster made of bees' wax, pitch, and mutton suet. After it is
removed, the head should be washed with warm soapy water, and the whole
body cleansed in a lukewarm bath.
SCALDED CODLINS. Wrap each in a vine leaf, and pack them close in a nice
saucepan: when full, pour in as much water as will cover them. Set the
saucepan over a gentle fire, and let them simmer slowly till done enough
to take the thin skin off when cold. Place them in a dish, with or
without milk, cream or custard: if the latter, there should be no
ratafia. Dust some fine sugar over the apples.
SCALDED CREAM. Let the milk stand twenty-four hours in winter, and
twelve at least in summer. Place the milk pan on a hot hearth, or in a
wide brass kettle of water, large enough to receive the pan. It must
remain on the fire till quite hot, but on no account boil, or there will
be a skim instead of cream upon the milk. When it is done enough, the
undulations on the surface will begin to look thick, and a ring will
appear round the pan, the size of the bottom. The time required to scald
cream depends on the size of the pan, and the heat of the fire; but the
slower it is done the better. When the cream is scalded, remove the pan
into the dairy, and skim it the next day. In cold weather it may stand
thirty-six hours, and never less than two meals. In the west of England,
butter is usually made of cream thus prepared; and if made properly it
is very firm.
SCALDING FRUIT. The best way of scalding any kind of fruit, is to do it
in a stone jar on a hot iron hearth; or by putting the vessel into a
saucepan of water, called a water-bath. Vinegar also is best boiled in
the same manner.
SCALDING PUDDING. From a pint of new milk take out enough to mix three
large spoonfuls of flour into a smooth batter. Set the remainder of the
milk on the fire, and when it is scalding hot, pour in the batter, and
keep it on the fire till it thickens. Stir it all the time to prevent
its burning, but do not let it boil. When of a proper thickness, pour it
into a basin, and let it stand to cool. Then put in, six eggs, a little
sugar, and some nutmeg. Boil it an hour in a basin well buttered.
SCALLOPED OYSTERS. Having opened the oysters, and washed them from the
grit, put them into scallop shells or saucers, and bake them before the
fire in a Dutch oven. Add to them some crumbs of bread, pepper, salt,
nutmeg, and a bit of butter, before they are set to the fire.--Another
way. To fill four scallop shells, have a pint and a half of oysters, put
them on the fire, in their own liquor, with a blade of mace, a little
salt, and some whole pepper; (put a salamander in the fire to be red
hot,) grate some crumbs of bread sufficient for your shells; butter the
inside of the shells very well, and strew bread crumbs thereon; take
your oysters off the fire, pour them into a pan, take off the beards,
and fill the shells; grate a little nutmeg into every shell, put a
spoonful or two of the liquor upon the oysters, and fill up the shells
quite full with bread crumbs; set them before the fire, and baste them
with butter all over the bread, then set them upon a gridiron over a
clear fire, for about half an hour; hold your salamander over them, till
they are of a fine brown, then send them to table for a side-dish. In
the same manner do shrimps, muscles, or cockles.
SCALLOPED POTATOES. When boiled, mash them with milk, pepper, salt, and
butter. Fill some scallop shells, smooth the tops, set them in a Dutch
oven to brown before the fire; or add the yolk of an egg, and mash them
with cream, butter, salt, and pepper. Score the top with a knife, and
put thin slices over, before they are put into the oven.
SCALLOPED VEAL. Mince it fine, set it over the fire a few minutes, with
pepper and salt, a little nutmeg and cream. Put it into scallop shells,
and fill them up with grated bread; over which put a little butter, and
brown them before the fire.
SCARLET DYE. Wool may be dyed scarlet, the most splendid of all colours,
by first boiling it in a solution of muris-sulphate of tin; then dying
it a pale yellow with quercitron bark, and afterwards crimson with
cochineal.
SCORCHED LINEN. Boil to a good consistency, in half a pint of vinegar,
two ounces of fuller's earth, an ounce of hen's dung, half an ounce of
cake soap, and the juice of two onions. Spread this composition over
the whole of the damaged part; and, if the scorching were not quite
through, and the threads actually consumed, after suffering it to dry
on, and letting it receive a subsequent good washing or two, the place
will appear full as white and perfect as any other part of the linen.
SCOTCH BARLEY BROTH. Cut a leg of beef into pieces, and boil it in three
gallons of water, with a sliced carrot and crust of bread, till reduced
to half the quantity. Strain it off, and put it again into the pot. Boil
it an hour, with half a pound of Scotch barley, a few heads of celery
cut small, a sprig of sweet herbs, an onion, a little minced parsley,
and a few marigolds. Put in a large fowl, and boil it till the broth is
good. Season it with salt, take out the onion and herbs, and serve it up
with the fowl in the middle. Broth may be made with a sheep's head
chopped in pieces, or six pounds of thick flank of beef, boiled in six
quarts of water. Put the barley in with the meat, and boil it gently for
an hour, keeping it clear from scum. The articles before-mentioned may
then be added, with sliced turnips and carrots, and boiled together till
the broth is good. Season it, take it up, pour the broth into a tureen,
with the meat in the middle, and carrots and turnips round the dish.
SCOTCH BURGOO. This is a sort of oatmeal hasty pudding without milk,
much used by the Scotch peasantry; and as an example of economy, is
worthy of being occasionally adopted by all who have large families and
small incomes. It is made in the following easy and expeditious manner.
To a quart of oatmeal, add gradually two quarts of water, so that the
whole may mix smoothly. Stir it continually over the fire, and boil it
for a quarter of an hour. Take it up, and stir in a little salt and
butter, with or without pepper. This quantity will provide five or six
persons with a tolerable meal.
SCOTCH COLLOPS. Cut veal into thin round slices, about three inches
over, and beat them with a rolling-pin. Grate a little nutmeg over, dip
them into the yolk of an egg, and fry them in a little butter of a fine
brown. Pour off the butter, and have ready warmed half a pint of gravy,
with a little butter and flour in it, the yolk of an egg, two large
spoonfuls of cream, and a dust of salt. Do not boil the sauce, but stir
it till it comes to a fine thickness, and pour it over the
collops.--Another way. Take what quantity of veal you want, cut into
collops, and beat it with the back of a knife; season as above, and fry
them in butter of a fine brown; pour off the butter, and put in half a
pint of good gravy, and a small glass of white wine: you may add what
other ingredients you please. Roll a piece of butter as big as a walnut
in flour, toss it up, and when it boils, take off the scum very clean:
let your sauce be thick enough to hang; dish it up, and garnish to your
fancy.--Another way: dressed white. Take three or four pounds of a
fillet of veal, cut in small thin slices; then take a clean stewpan,
butter it on the inside; season your collops with beaten mace, nutmeg,
and salt; dust them over with flour, and lay them into your stewpan,
piece by piece, till all your meat is in: set it over the stove, and
toss it up together, till all your meat be white. Put in half a pint of
strong veal broth; let them boil, and take off all the scum clean; beat
up the yolks of two eggs in a gill of cream, and put it to your collops,
and keep it tossing all the while, till it just boils up; then squeeze
in a little lemon, toss it round, and dish it up. Garnish your dish with
sliced lemon. If you would make a fine dish of it, when you put in your
veal broth, you must add morels, truffles, mushrooms, artichoke bottoms
cut in small dice, force-meat balls boiled, not fried, and a few cock's
combs; then garnish your dish with fried oysters, petit-pasties, lemon,
and barberries. Remember when you make a made dish, and are obliged to
use cream, that it should be the last thing; for it is apt to curdle if
it boils at any time.
SCOTCH EGGS. Boil five pullet's eggs, quite hard; and without removing
the white, cover them completely with a fine relishing forcemeat, in
which, let scraped ham, or chopped anchovy, bear a due proportion. Fry
of a beautiful yellow brown, and serve with good gravy in the dish.
SCOTCH LEEK SOUP. Prepare a sheep's head, either by cleaning the skin
very nicely, or taking it off, as preferred. Split the head in two, take
out the brains, and put it into a kettle with plenty of water. Add a
large quantity of leeks cut small, with pepper and salt. Stew these very
slowly for three hours. Mix as much oatmeal as will make the soup pretty
thick, and make it very smooth with cold water. Pour it into the soup,
continue stirring it till the whole is smooth and well done, and then
serve it up.
SCOTCH PANCAKES. To a pint of cream beat up eight eggs, leaving out two
whites, a quarter of a pound of butter melted, one spoon-full of flour,
a nutmeg grated, three spoonfuls of sack, and a little sugar. When the
butter is cool, mix all together into a batter; have ready a stove with
charcoal, and a small fryingpan no bigger than a plate, tie a piece of
butter in a clean cloth; when the pan is hot rub this round it, and put
in the batter with a spoon, run it round the pan very thin and fry them
only on one side; put a saucer into the middle of the dish, and lay
pancakes over it, till it is like a little pyramid; strew pounded sugar
between every pancake, and garnish the dish with Seville oranges cut in
small quarters.
SCOURING BALLS. Portable balls for removing spots from clothes, may be
thus prepared. Dry some fuller's-earth, so that it crumbles into a
powder; then moisten it with the clear juice of lemons, and add a small
quantity of pure pearl-ash. Knead the whole carefully together, till it
acquires the consistence of a thick elastic paste: form it into
convenient small balls, and dry them in the sun. To be used, first
moisten the spot on the clothes with water, then rub it with the ball,
and let the spot dry in the sun. After having washed it with pure water,
the spot will entirely disappear.
SCROPHULA. The principal difficulty in curing the scrophula, or king's
evil, arises from the circumstance, that it may remain concealed for a
long time, and thus become deeply rooted in the constitution before its
effects are evident. The system requires to be strengthened by the free
use of Peruvian bark, sea water and sea bathing, and moderate exercise
in the open air. Hemlock plasters applied to the swellings, and drinking
of milk whey, have also been found useful. But in the progress of the
disorder, medical advice will be necessary.
SCURVY. When the scurvy proceeds chiefly from the long-continued use of
salt provisions, it will be necessary to take large portions of the
juice of lemons, oranges, or tamarinds; to eat water cresses, scurvy
grass, and fresh vegetables of every description. But where these cannot
be procured, pickled cabbage, cucumber, onions, and other fruits, as
well as horseradish and mustard, may be taken with considerable
advantage. Take also a pound of water-dock roots, and boil them in six
pints of water, adding an ounce or two of chrystals of tartar, till one
third part of the liquor be evaporated; and drink half a pint or more
of it every day. Raw carrots eaten are also very good for the scurvy;
and during a voyage, they should be packed up in casks of sand and kept
for use. If the limbs be swelled, or joints stiff, it will be proper to
foment them with warm vinegar, or bathe them in lukewarm water. A
valuable ointment may be made of a pound of fresh lard, and as much
cliver or goose-grass as the lard will moisten. Boil them together over
a slow fire, stir the mixture till it turns brown, and strain it through
a cloth. Take the ointment from the water, and rub it on the parts
affected.
SCURVY GRASS ALE. Brew it as for other ale, omitting the hops; and when
the liquor boils, put in half a bushel of fine wormwood, a bushel of
scurvy grass, and twelve pounds of sugar. This quantity of ingredients
is sufficient for a hogshead.