No. 112. _Leg of Mutton basted with Devil’s Tears._ Procure a fine but
small leg of mutton which has been well kept, cut an incision in the
knuckle, in which put a clove of garlic, rub all over with a spoonful of
salt, a saltspoonful of cayenne, two ditto of black pepper, and another
clove of garlic (well mixed), and let remain upon a dish until the
following day, when place it upon a spit before a sharp fire, then
procure about a quarter of a pound of fat bacon, place it upon a long
toasting fork, running the prongs through the rind, and hold over the
fire until in a blaze, then hold it over the mutton upon which it will
drop in tears of fire, until all melted; it will give the mutton quite a
peculiar flavour and appearance, and requiring a quarter of an hour less
to roast than in the ordinary method; when done dress upon your dish,
sauce over with two spoonfuls of Harvey sauce and serve.
No. 113. _Leg of Mutton, the Housewife’s Method._ Have a good leg, beat
it a little with a rolling-pin, make an incision in the knuckle, in
which put two cloves of garlic, then put it into a braising-pan, with a
pound of lean bacon cut in eight pieces, set over a moderate fire half
an hour, moving it now and then until becoming a light brown colour,
season with a little pepper and salt, add twenty pieces of carrots of
the same size as the bacon, fifteen middling-sized onions, and when
half done fifteen middling-sized potatoes, two bay-leaves, two cloves,
and a pint of water, replace it upon a moderate fire, moving round
occasionally, stew nearly three hours, dress upon your dish, with the
carrots and onions dressed tastefully around, take off as much of the
fat from the gravy as possible (which will be a little thickened by the
potatoes), take out the bay-leaves, and pour the garniture round the
mutton, which serve very hot.
No. 114. _Shoulder of Mutton, Savoyard’s Method._ Put a small shoulder
of mutton in a deep sauté-pan or baking-dish, season with a little
pepper and salt, cover over with thin slices of fat bacon, then put in
ten potatoes peeled and quartered, and the same quantity of apples, with
half a pint of water, place in a moderate oven and bake for two hours,
dress upon your dish, with the potatoes and apples round, skim all the
fat from the gravy, which pour over and serve; it requires a little oil
or butter over before baking.
No. 115. _Shoulder of Mutton à la Polonaise._ As described (No. 467) in
the other department of this work.
No. 116. _Shoulder of Mutton, Provençale Fashion._ Roast a fine shoulder
of mutton; whilst roasting mince ten large onions very fine, put them
into a stewpan, with two tablespoonfuls of salad-oil, pass them ten
minutes over a good fire, keeping it stirred, then add a tablespoonful
of flour, stir well in, and a pint of milk, season with a little pepper,
salt, and sugar; when the onions are quite tender, and the sauce rather
thick, stir in the yolks of two eggs and take it off the fire; when the
shoulder is done spread the onions over the top, egg over, cover with
bread-crumbs, put in the oven ten minutes, and salamander a light brown
colour, dress upon your dish, put the gravy from it in your stewpan,
with a pat of butter, with which you have mixed a little flour, boil up,
add a little scraped garlic, pour round the shoulder, which serve. The
shoulder may also be dressed in the housewife’s method, as directed for
the leg. A little burnt sugar may be added.
No. 117. _Saddle of Lamb, Berlin Fashion._ Roast a small saddle of lamb
an hour, keeping it rather pale; you have boiled eight or ten good
potatoes, peel them, put in a stewpan, add two ounces of butter, a
teaspoonful of salt, a quarter ditto of pepper, a tablespoonful of
chopped parsley, and a little grated nutmeg; mix all well together with
a fork, add half a gill of milk and one egg, turn well with a wooden
spoon, let it get cold, and roll them in long shape and size of plover’s
eggs, egg and bread-crumb twice, fry light-coloured in hot lard or fat;
dress your saddle upon a dish, surround it with the potatoes, have half
a pint of melted butter in a stewpan, place upon the fire, and when upon
the point of boiling stir in a quarter of a pound of maître d’hôtel
butter (page 33) highly seasoned; when quite melted sauce round and
serve with mint sauce likewise in a boat; for other variations see pages
197, 198, and following pages. Haunch, fore-quarter, or ribs may be
dressed the same.
No. 118. _Leg or Shoulder of Lamb with Peas._ The leg or shoulder must
be plain roasted (see page 645); boil a quart of very young peas, which
strain and put into a stewpan, with a quarter of a pound of butter, half
a teaspoonful of salt, and one of sugar, toss them well together over
the fire until the butter is melted, when pour them into your dish and
dress the joint over.
No. 119. _Leg or Shoulder, with French Beans._ Plain roasted as before;
you have cut and boiled two hundred French beans, drain and put them
into a stewpan with a quarter of a pound of fresh butter, a little
pepper, salt, powdered sugar, and grated nutmeg, toss over the fire till
the butter is melted, add half a pint of melted butter; boil altogether
ten minutes, then stir in quickly a liaison of one yolk of egg mixed
with a quarter of a gill of cream, pour them in your dish and serve the
joint over.
No. 120. _Boiled Leg of Lamb, with Spinach._ Boil a small very white leg
of lamb (see page 646), have also half a sieve of spinach, well picked,
washed, and boiled, drain it quite dry, chop it very fine, and put it
into a stewpan, with a quarter of a pound of fresh butter, a little
salt, sugar, and grated nutmeg; stir over the fire until very hot, then
add a tablespoonful of flour, eight of melted butter, and four of cream
or milk, boil two or three minutes, keeping it stirred, then pour it
upon your dish, and dress the leg over.
No. 121. _Neck of Lamb à la Jardinière._ Plain roast the neck; you have
previously cut with a round tin cutter rather larger than a quill about
fifty pieces of carrot, and one hundred pieces of turnip, half an inch
in length, put them into a stewpan, with twenty button onions ready
peeled, two ounces of butter, and a teaspoonful of powdered sugar; place
them over a sharp fire (keeping them moved to prevent burning) ten
minutes, add a tablespoonful of flour and a pint of broth, which reserve
from your soup, stand it at the corner of the fire, add a small bunch of
parsley, thyme, and bay-leaf and let boil until the vegetables are
tender and the sauce becomes thickish, keeping well skimmed, then add a
few ready boiled peas, French beans, Brussels sprouts, or any other
green vegetables in season, pour the sauce in your dish, and dress the
lamb upon it; if your sauce is not quite brown enough add a few drops of
colouring to it.
No. 122. _Lamb’s Head Broiled, with Mint Sauce, or Sauce Piquante._
Procure two heads, split them, but not to detach them, take out the
brains and the greater part of the skull bone, forming each head as
nearly as possible to the shape of a heart, put them into a
braising-pan, with two onions, a carrot, turnip, head of celery, a bunch
of parsley, thyme, and bay-leaf, six cloves, a blade of mace, and just
cover them with a little water, stew them until quite tender, then take
out, drain, egg over with a paste-brush, and cover them with
bread-crumbs, place small pieces of butter here and there over them,
place them in the oven ten minutes, then brown them with a salamander,
and serve them with a good sauce piquante (page 15) round them, or they
may be served with the brains cooked as directed for calf’s brains (page
282) under them; sheeps’ heads are done the same, only they require a
longer time to stew.
The heart and pluck are also excellent served under them as follows:
blanch them in boiling water twenty minutes, and when half cold cut the
whole in very fine dice, put an ounce and a half of butter in a stewpan,
with a spoonful of chopped onions, pass over the fire two minutes (keep
stirring), then add a spoonful of flour (mix well), moisten with a pint
of broth or milk, when boiling add the mince, and season with a
teaspoonful of salt, a quarter ditto of white pepper, and a little
grated nutmeg.
No. 123. _Loin or Neck of Pork à la Bourguinotte._ The neck or loin must
be plain roasted; you have peeled and cut four onions in dice, put them
into a stewpan, with two ounces of butter, stir over the fire until
rather brown, then add a tablespoonful of flour, mix well, add a good
pint of broth if any, or water, with an ounce of glaze, boil ten
minutes, add two tablespoonfuls of French mustard, with a little pepper,
salt, and sugar, pour the sauce upon the dish, and dress your joint upon
it; serve with a little apple sauce separate in a boat.
No. 124. _Loin or Neck of Pork, Normandy fashion._ Procure a neck or
loin, put it in a common earthen dish, having previously scored the
rind, rub over with a little oil, place about twenty potatoes cut in
halves or in quarters in the dish with the pork, ten onions peeled, and
twenty apples peeled and quartered, place in a warm oven for an hour and
a half or more, then dress it upon your dish with the apples, onions,
and potatoes around, and serve.
No. 125. _Pig’s Cheek, a new Method._ Procure a pig’s cheek nicely
pickled (see page 649), boil well until it feels very tender, tie half a
pint of split peas in a cloth, put them into a stewpan of boiling water,
boil about half an hour, take them out, pass through a hair sieve, put
them into a stewpan, with an ounce of butter, a little pepper and salt,
and four eggs, stir them over the fire, until the eggs are partially
set, then spread it over the pig’s cheek, egg with a paste-brush,
sprinkle bread-crumbs over, place in the oven twenty minutes, brown it
with the salamander and serve.
No. 126. _Sucking Pig_ is merely plain roasted (see page 204), stuffed
with sage and onions, but before putting it upon the spit it requires to
be floured and rubbed very dry, otherwise the skin would not eat crisp;
the usual method of serving it is to cut off the head, and divide the
body and head of the pig in halves, lengthwise; serve apple sauce
separate in a boat if approved of.
In my Kitchen at Home I can also roast a haunch or neck of venison,
depending upon which is presented to me, and precisely as recommended in
the other department of this book (page 222); for the remains I also
proceed the same.
No. 127. _Roast Turkey._ Pluck, draw, and truss a turkey for roasting,
stuff it at the breast with the same stuffing as directed for the fillet
of veal (page 51); if it should weigh twelve pounds it will require two
hours roasting before a strong fire, when done take it off the spit,
take away the skewer and string it was trussed with, hold it by the
legs, sprinkle a little salt over, and pour a little hot water or broth
over the back to make a gravy,[26] and serve with broiled sausages, ham,
or a piece of boiled bacon, separate.
No. 128. _Braised Turkey._ Truss a nice turkey with the legs inside as
for boiling, then put three onions in slices at the bottom of a
stewpan, with a carrot, turnip, leek, and a head of celery, also cut
small, a bunch of parsley, a sprig of thyme, a bay-leaf, four cloves, a
blade of mace, half a pound of lean ham, and two pounds of veal cut in
dice, cover them with two quarts of water, then lay in the turkey,
breast downwards, cover the stewpan close, and let it simmer about two
hours over a slow fire; then take it up, place it upon your dish, with a
cover over it to keep it hot, then pass the stock from it through a hair
sieve into a stewpan, place it upon the fire, boil and skim off all the
grease; then in another stewpan place two ounces of butter, let melt,
then stir in a sufficient quantity of flour to make a roux, stir over
the fire some time, but keeping it quite white, then take it off, stir
until partly cold, add the stock, boil, keep it stirred; if too thick
add a little milk, season with a little salt and sugar, place four
cauliflowers nicely boiled round the turkey, sauce over the whole and
serve; a boiled ham, tongue, or a piece of bacon is usually served
separate with it.
No. 129. _Capons_ or _Poulardes_ are almost too extravagant for My
Kitchen at Home, but may be either plain roasted or braised, as directed
for the turkey in the last, and served with peas, French beans, or sauce
jardinière, made as directed for the legs or shoulders of lamb, only for
jardinière, stewing the vegetables in the sauce you have made from your
braise, instead of the method there directed.
No. 130. _Fowls, with Mushroom Sauce._ Braise two fowls, trussed for
boiling, precisely as directed for braised turkey; when your sauce is
made, add a pottle of white button mushrooms, stew for half an hour in
the sauce, adding a little sugar, then stir in a liaison of one yolk of
egg mixed with a spoonful of cream, take it instantly from the fire,
dress the poularde upon your dish, and sauce over.
No. 131. _Fowls, with Spring Vegetables._ Braise a poularde as directed
for the turkey, and make a sauce from the braise as there directed; then
have twenty young carrots and twenty young turnips, lightly peeled, and
three parts boiled, with twenty small onions, drain and put them into
your sauce, which you have made as No. 136, with a good teaspoonful of
powdered sugar; stew them gently until tender, then dress the poularde
upon your dish, arrange the vegetables tastefully around, mix half a
gill of cream with the sauce, boil a few minutes, sauce over the whole
and serve.
No. 132. _Fowls Braised, Fricassée Sauce._ Braise the fowls as before,
and make the sauce from the braise, in which put a bunch of parsley,
fifty button onions, and a pottle of mushrooms, both well peeled; stew
half an hour, add a little sugar, salt, and a gill of cream, boil a few
minutes, sauce over and serve. Chickens may be dressed in either of the
above methods, calculating the time they require cooking by their size.
No. 133. _Roast Goose._ Pluck, draw, and truss a goose, fill the inside
with sage and onions, by cutting four large onions into small dice, and
put them into a stewpan with a few leaves of sage (chopped fine), and a
couple of well-boiled mealy potatoes, crumbled very small, add two
ounces of butter, and a little pepper and salt; when the onions become
tender stuff the goose, the day previous if time permit, which roast an
hour and a quarter before a moderate fire, serve plain, with a little
gravy on the dish, and apple sauce separate.
No. 134. _Ducks_ may also be stuffed and roasted as a goose; a few
apples may also be used with the stuffing instead of potatoes, for
either ducks or geese, if approved of.
No. 135. _Ducks à l’Aubergiste (or Tavern-keeper’s fashion)._ Truss one
or two ducks with the legs turned inside, put them into a stewpan with a
quarter of a pound of butter; place them over a slow fire, turning round
occasionally, until they have taken a nice brown colour, add two
spoonfuls of flour, mix well with them, add a quart of water, with half
a tablespoonful of salt and sugar, let simmer gently until the ducks are
done (but adding forty button onions well peeled as soon as it begins to
boil), keep hot; peel and cut ten turnips in slices, fry them in a
frying-pan with butter, drain upon a cloth, put them into the sauce, and
stew until quite tender; dress the ducks upon your dish, skim the fat
from the sauce, which has attained a consistency, pour round the ducks
and serve.