=Boiled Ham.=
Put a ham weighing 14 pounds in a large kettle and half cover with cold
water and cook slowly. When the water boils, add a quart of sour white
wine and cook about five hours, or until tender. Put the ham in a baking
pan and trim off the under side nicely, and take off the skin. Cover an
inch thick with currant jelly, put a cup of sherry in the pan and put
into a pretty hot oven. Let the fire go down; baste very often at first,
that the wine may penetrate the jelly, and bake a half hour or more.
=Calf's-head Stew.=
1 head, 2 bay leaves, 1 teaspoonful thyme, 6 quarts of water, 2 large
carrots, 1 sweet marjoram, 3 onions, 1 handful salt, 1 teaspoonful
pepper. Simmer 4 hours, skimming when necessary. Take out meat, strain
broth and cut tongue in small pieces. 2 large teaspoonfuls of butter in
pan, 3 of flour, and cook until brown. Juice of 1 lemon, 3 hard-boiled
eggs, chopped, 1/2 lemon, sliced, wine and red pepper to taste. When
very hot, serve.
=Chops and Tomato Sauce.=
Fry some pieces of pork in the spider, then cut up and fry a few onions.
Into this pour some peeled and cut-up tomatoes; stir till all cooked to
pieces and then strain. Thicken with a little flour. Broil chops, place
on a hot platter and pour the sauce over them. For 3 pounds chops, 1/4
pound pork, about 3 onions, and 6 or 8 tomatoes are required. A few
cloves and a little chili pepper are considered by some an addition.
=Kidney Stew.=
2 beef kidneys cut in small pieces. Pour cold water over, and as it
boils pour off and repeat. The third time let it simmer slowly for two
hours. Add 2 onions, chopped fine, and cook one hour. A few minutes
before serving add sherry wine. Thicken with flour and serve on hot
toast. This may be varied by adding curry; both are excellent.
=Sheep's Tongues.=
Boil them in soup stock until tender, with a seasoning of salt, pepper
and a bouquet of herbs. (1 or 2 cloves, 1 or 2 small onions, 1 bay leaf,
sprig of parsley, some whole black pepper tied in a little white bag and
removed after an hour.) When done add to the stock some browned flour
and butter, tomato juice to taste, and a little lime juice. Garnish with
triangles of toast around the dish.
=Spanish Receipt for Cooking Tongue.=
Soak a fresh tongue over night. In the morning take the skin off by
boiling water. Mix together 1 large spoon of lard, 1 quart raw beans,
chopped fine, with the lard, 2 or 3 onions, chopped not very fine, and a
little parsley. Fry all together for a little while; then add to this 1
cup of stock, 1 cup of wine, a head of garlic, pepper, salt, cinnamon,
and 3 laurel leaves. Then put a paper over top of saucepan and put on
cover very tight. Cook for two or three hours over a slow fire; then
strain the same through a colander. Add to the strained sauce 1 or 2
spoonfuls of brown flour to thicken. Put over the fire a little while,
and then pour over the tongue.
=Chestnut Stuffing.=
Shell 1 pint of large chestnuts; pour on boiling water and remove the
inner skin. Boil in salted water, or stock, until soft. Mash fine and
mix with them 1 cup of fine rolled crackers. Season with 1 teaspoonful
of salt, 1 salt spoon of pepper, and 1 teaspoonful of chopped parsley.
Moisten with 1/3 cup of melted butter. This stuffing is especially nice
for quail.
=Stuffing for Turkeys.=
5 Boston crackers, rolled, piece of salt pork size of an egg, chopped
fine. Add 1/2 pint of milk and season with salt and pepper. (Add sage if
you wish.) Let it scald, then beat 3 eggs and stir in. Add milk till it
is the consistency of batter fritters, put in the turkey and bake
slowly, basting frequently.
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