_Artichokes, to fricassee._
Scrape the bottom clean; cut them into large dice, and boil them, but
not too soft. Stove them in a little cream, seasoned with pepper and
salt; thicken with the yolks of four eggs and melted butter, and serve
up.
_Bacon, to cure._ No. 1.
Use two pounds of common salt; one pound of bay salt; one pound of brown
sugar; two ounces of saltpetre; two ounces of ground black pepper.
_Bacon, to cure._ No. 2.
Take half a pound of saltpetre, or let part of it be petre salt, half a
pound of bay salt, and one pound of coarse sugar; pound and mix them
well together. Rub this mixture well into the bacon, and cover it
completely with common salt. Dry it thoroughly, and keep it well packed
in malt dust.
_Bacon, to cure._ No. 3.
For sixty pounds' weight of pork take three pounds of common salt, half
a pound of saltpetre, and half a pound of brown sugar. The sugar must be
put on first and well rubbed in, and last of all the common salt. Let
the meat lie in salt only a week, and then hang it at a good distance
from the fire, but in a place where a fire is constantly kept. When
thoroughly dry, remove it into a garret, and there let it remain till
wanted for use.
_Barbicue._
Cut either the fore quarter or leg of a small pork pig in the shape of a
ham; roast it well, and a quarter of an hour before it is enough done,
baste it with Madeira wine; then strain the Madeira and gravy in the
dripping-pan through a sieve; mix to your taste with cayenne pepper and
lemon-juice; and serve it in the dish.
_Alamode Beef._ No. 1.
Take a piece of the round of beef, fresh and tender; beat it well, and
to six pounds of beef put one pound of bacon, cut into large pieces for
larding, and season it with pepper, cloves, and salt. Lard your beef,
and put it into your stewpan, with a bay-leaf or two, and two or three
onions, a bunch of parsley, a little lemon-peel, three spoonfuls of
vinegar, and the same quantity of beer. Cover it close, and set it over
a gentle charcoal fire; stew it very gently that your liquor may come
out; and shake it often to prevent its sticking. As the liquor
increases, make your fire a little stronger, and, when enough done, skim
off all the fat, and put in a glass of claret. Stew it half an hour
longer, and when you take it off your fire squeeze in the juice of a
lemon, and serve up. It must stew five hours; and is as good cold as
hot.
_Alamode Beef._ No. 2.
Lard the mouse-buttock with fat bacon, sprinkled with parsley,
scallions, mushrooms, truffles, morels, one clove of garlic shred fine,
salt, and pepper. Let it stew five or six hours in its own gravy, to
which add, when it is about half done, a large spoonful of brandy. It
should be done in an earthen vessel just large enough to contain it, and
may be served hot or cold.
_Alamode Beef._ No. 3.
Lard a piece of beef with fat bacon, dipped in pepper, vinegar,
allspice, and salt; flour it all over; cut two or three large onions in
thin slices; lay them at the bottom of the stewpan with as much butter
as will fry your beef; lay it in and brown it all over; turn it
frequently. Pour to it as much boiling water as will cover it; add a
little lemon-peel, and a bunch of herbs, which must be taken out before
done enough; when it has stewed about two hours turn it. When finished,
put in some mushrooms or ketchup, and serve up.
_Alamode Beef, in the French manner._
Take the best part of the mouse-buttock, between four and seven pounds,
larded well with fat bacon, and cut in square pieces the length and
thickness of your beef. Before you lard it, take a little mace, six
cloves, some pepper and salt, ground all together, and mix it with some
parsley, shalot, and a few sweet-herbs; chop them small, roll your bacon
in this mixture, and lard your beef. Skewer it well, and tie it close
with a string; put two or three slices of fat bacon at the bottom of
your stewpan, with three slices of carrot, two onions cut in two, and
half a pint of water; put your beef in, and set your stewpan on the
fire. After the beef has stewed about ten minutes, add more hot water,
till it half covers the meat; let it boil till you feel with your finger
that your beef is warm or hot through. Lay two or three slices of fat
bacon upon your beef, add a little mace, cloves, pepper, and salt, a few
slices of carrot, a small bunch of sweet-herbs, and celery tied
together, a little garlic if you like it. Cut a piece of paper, of the
size of your cover; well grease it with butter or lard; put it over your
pan, cover it close, and let it stew over a very slow fire seven or
eight hours. If you like to eat the beef cold, do not uncover the pan
till it is so, for it will be the better for it. If you choose to stew a
knuckle of veal with the beef, it will add greatly to the flavour.
_Rump of Beef, with onions._
Having extracted the bones, tie it compactly in a good shape, and stew
it in a pan that will allow for fire at the top. Put in a pint of white
wine, some good broth, a slice of veal, two of bacon, or ham, which is
better, a large bunch of kitchen herbs, pepper and salt. When the beef
is nearly half done, add a good quantity of onions. The beef being
thoroughly done, take it out and wipe off the grease; place it in the
dish in which it is to be served at table, put the onions round it, and
pour over it a good sauce, any that suits your taste.
_Rump of Beef, to bake._
Bone a rump of beef; beat it thoroughly with a rolling-pin, till it is
very tender; cut off the sinew, and lard it with large pieces of bacon;
roll your larding seasoning first--of pepper, salt, and cloves. Lard
athwart the meat that it may cut handsomely; then season the meat all
over with pepper and salt, and a little brown sugar. Tie it neatly up
with packthread across and across, put the top undermost, and place it
in an earthen pan. Take all the bones that came out of it, and put them
in round and round the beef, so that it cannot stir; then put in half a
pound of butter, two bay-leaves, two shalots, and all sorts of seasoning
herbs, chopped fine. Cover the top of the pot with coarse paste; put it
in a slow oven; let it stand eight hours; take it out, and serve it in
the dish in which it is to go to table, with its own juice, and some
have additional broth or gravy ready to add to it if it is too dry.
_Rump of Beef, cardinal fashion._
Choose a rump of beef of moderate size, say ten or twelve pounds; take
out the bones; beat it, and lard it with a pound of the best bacon,
mingled with salt and spices, without touching the upper parts. Rub
half a quarter of a pound of saltpetre in powder into the meat that it
may look red; and put it into a pan with an ounce of juniper-berries a
little bruised, a tea-spoonful of brown sugar, a little thyme, basil,
and a pound of salt; and there let it remain, the pan being covered
close, for eight days. When the meat has taken the salt, wash it in warm
water, and put some slices of bacon upon the upper part on that side
which is covered with fat, and tie a linen cloth over it with
packthread. Let it stew gently five hours, with a pint and a half of red
wine, a pint of water, six onions, two cloves of garlic, five carrots,
two parsnips, a laurel leaf, thyme, basil, four or five cloves, parsley,
and scallions. When it is done, it may be either served up hot, or left
to cool in its own liquor, and eaten cold.
_Beef, sausage fashion._
Take a slice of beef, about half an inch thick and four or five wide;
cut it in two equal parts; beat them well to make them flat, and pare
the edges neatly. Mince your parings with beef suet, parsley, onions,
mushroom, a shalot, two leaves of basil, and mix them into a forcemeat
with the yolks of four eggs. A little minced ham is a great addition.
Spread this forcemeat upon the slices of beef, and roll them up in the
form of sausages. Tie them with packthread, and stew them in a little
broth, a glass of white wine, salt, pepper, an onion stuck with cloves,
a carrot, and a parsnip. When they are done, strain off the liquor, and,
having skimmed off the fat, reduce it over the fire to the consistence
of a sauce; take care that it be not too highly flavoured, and serve it
over your sausages, or they may be served on sorrel, spinach, or any
other sauce you prefer.
_Ribs and Sirloin of Beef._
When the ribs and sirloin are tender, they are commonly roasted, and
eaten with their own gravy. To make the sirloin still better, take out
the fillet: cut it into thin slices, and put it into a stewpan, with a
sauce made with capers, anchovies, mushrooms, a little garlic, truffles,
and morels, the whole shred fine, turned a few times over the fire, with
a little butter, and moistened with some good cullis. When the sauce is
skimmed and seasoned to your taste, put in the fillet with the gravy of
the meat, and heat and serve it over the ribs or sirloin.
_Rib of Beef, en papillotes, (in paper.)_
Cut a rib of beef neatly, and stew it with some broth and a little
pepper and salt. When the meat is done enough, reduce the sauce till it
sticks to the rib, and then steep the rib in butter, with parsley,
scallions, shalots, and mushrooms, shred fine, and a little basil in
powder. Wrap the rib, together with its seasoning, in a sheet of white
paper, folding the paper round in the form of a curling paper or
papillote; grease the outside, and lay it upon the gridiron, on another
sheet of greased paper, over a slow fire. When it is done, serve it in
the paper.
_Brisket of Beef, stewed German Fashion._
Cut three or four pounds of brisket of beef in three or four pieces of
equal size, and boil it a few minutes in water; in another pan boil the
half of a large cabbage for a full quarter of an hour; stew the meat
with a little broth, a bunch of parsley, scallions, a little garlic,
thyme, basil, and a laurel-leaf; and an hour afterwards put in the
cabbage, cut into three pieces, well squeezed, and tied with packthread,
and three large onions. When the whole is nearly done, add four
sausages, with a little salt and whole pepper, and let it stew till the
sauce is nearly consumed; then take out the meat and vegetables, wipe
off the grease, and dish them, putting the beef in the middle, the
onions and cabbage round, and the sausages upon it. Strain the sauce
through a sieve, and, having skimmed off the fat, serve it over the
ragout. The beef will take five hours and a quarter at the least to
stew.
_Beef, to bake._
Take a buttock of beef; beat it in a mortar; put to it three pounds of
bacon cut in small pieces; season with pepper and salt, and mix in the
bacon with your hands. Put it into a pot, with some butter and a bunch
of sweet-herbs, covering it very close, and let it bake six hours. When
enough done, put it into a cloth to strain; then put it again into your
pot, and fill it up with butter.
_Beef bouilli._
Take the thick part of the brisket of beef, and let it lie in water all
night; tie it up well, and put it to boil slowly, with a small faggot of
parsley and thyme, a bag of peppercorns and allspice, three or four
onions, and roots of different sorts: it will take five or six hours, as
it should be very tender. Take it out, cut the string from it, and
either glaze it or sprinkle some dry parsley that has been chopped very
fine over it; sprinkle a little flour on the top of it, with gherkin and
carrot. The chief sauce for it is _sauce hachee_, which is made thus: a
little dressed ham, gherkin, boiled carrot, and the yolk of egg boiled,
all chopped fine and put into brown sauce.
_Another way._
Take about eight or nine pounds of the middle part of the brisket; put
it into your stew-kettle (first letting it hang up for four or five
days) with a little whole pepper, salt, and a blade or two of mace, a
turnip or two, and an onion, adding about three pints or two quarts of
water. Cover it up close, and when it begins to boil skim it; let it
stand on a very slow fire, just to keep it simmering. It will take five
hours or more before it is done, and during that time you must take the
meat out, in order to skim off the fat. When it is quite tender take
your stewpan, and brown a little butter and flour, enough to thicken the
gravy, which you must put through a colander, first adding sliced
carrots and turnips, previously boiled in another pot. You may also, if
you choose, put in an anchovy, a little ketchup, and juice of lemon; but
these are omitted according to taste. When the gravy is thus prepared,
put the meat in again; give it a boil, and dish it up.
_Relishing Beef._
Take a round of the best piece of beef and lard it with bacon; half
roast it; put it in a stewpan, with some gravy, an onion stuck with
cloves, half a pint of white wine, a gill of vinegar, a bunch of
sweet-herbs, pepper, cloves, mace, and salt; cover it down very close,
and let it only simmer till it is quite tender. Take two ox-palates, two
sweetbreads, truffles, morels, artichoke-bottoms, and stew them all
together in some good gravy, which pour over the beef. Have ready
forcemeat balls fried, made in different shapes; dip some sippets into
butter, fry and cut them three-corner-ways, stick them into the meat;
lay the balls round the dish.
_Beef, to stew._
Take a pound and a half of the fat part of a brisket, with four pounds
of stewing beef, cut into pieces; put these into a stewpan, with a
little salt, pepper, a bunch of sweet-herbs and onions, stuck with
cloves, two or three pieces of carrots, two quarts of water, and half a
pint of good small beer. Let the whole stew for four hours; then take
some turnips and carrots cut into pieces, a small leek, two or three
heads of celery, cut small, and a piece of bread toasted hard. Let these
stew all together one hour longer; then put the whole into a terrine,
and serve up.
_Another way._
Put three pounds of the thin part of the brisket of beef and half a
pound of gravy beef in a stewpan, with two quarts of water, a little
thyme, marjoram, parsley, whole pepper and salt, a sufficient quantity,
and an onion; let it stew six hours or more; then add carrots, turnips,
(cut with a machine) and celery cut small, which have all been
previously boiled; let the vegetables be stewed with the beef one hour.
Just before you take it off the fire, put in some boiled cabbage chopped
small, some pickled cucumbers and walnuts sliced, some cucumber liquor,
and a little walnut liquor. Thicken the sauce with a lump of butter
rolled in flour. Strew the cut vegetables over the top of the meat.
_Cold Beef, to dress._
Slice it as thin as possible; slice, also, an onion or shalot; squeeze
on it the juice of a lemon or two; then beat it between two plates, as
you do cucumbers. When it is very well beaten, and tastes sharp of the
lemon, put it into the dish, in which it is to be served; pick out the
onion, and strew over it some fine shred parsley and fine bread crumbs;
then pour on it oil and mustard well mixed; garnish with sliced lemon.
_Cold Boiled Beef, to dress._
When your rump or brisket of beef has been well boiled in plain water,
about an hour before you serve it up take it out of the water, and put
it in a pot just large enough to contain it. There let it stew, with a
little of its own liquor, salt, basil, and laurel; and, having drained,
put it into the dish on which it is to be served for table, and pour
over it a sauce, which you must have previously ready, made with gravy,
salt, whole pepper, and a dash of vinegar, thickened over the stove with
the yolks of three eggs or more, according to the size of the beef and
the quantity of sauce wanted. Then cover beef and all with finely grated
bread; baste it with butter, and brown it with a salamander.
_Cold Beef, to pot._
Cut the beef small; add to it some melted butter, two anchovies well
washed and boned, a little Jamaica pepper beat very fine. Beat them well
together in a marble mortar till the meat is yellow; then put it into
pots, and cover it with clarified butter.
_Beef Steaks to broil._
When your steak is nearly broiled, chop some large onions, as fine as
possible, and cover the steak thickly with it, the last time you turn
it, letting it broil till fit to send to table, when the onion should
quite cover the steak. Pour good gravy in the dish to moisten it.
_Beef Steaks and Oysters._
Put two dozen oysters into a stewpan with their own liquor; when it
boils add a spoonful of water; when the oysters are done drain them in a
sieve, and let the liquor settle; then pour it off clear into another
vessel; beard them, and add a pint of jelly gravy to the liquor; add a
piece of butter and two spoonfuls of flour to thicken it. Let this boil
fifteen minutes; then throw in the oysters, and let it stand. Take a
beef-steak, pare it neatly round, and dress it as usual; when done, lay
it on a hot dish, and pour the sauce and oysters over it.
_Rump Steaks broiled, with Onion Gravy._
Peel and slice two large onions; put them into a stewpan with two
table-spoonfuls of water; set it on a slow fire till the water is boiled
away and the onions have become a little brown. Add half a pint of good
broth; boil the onions till tender; strain the broth from them, and chop
them fine; thicken with flour and butter, and season with mushroom
ketchup, pepper, and salt; put the onions in, and boil it gently for
five minutes: pour the gravy over a broiled rump-steak.
_Beef Steaks, to stew._
Pepper and salt two fine rump steaks; lay them in a stewpan with a few
cloves, some mace, an onion, one anchovy, a bundle of sweet herbs, a
gill of white wine, and a little butter mixed with flour; cover them
close, stew them very gently till they are tender, and shake the pan
round often to keep them from sticking. Take them carefully out, flour
and fry them of a nice brown in fresh butter, and put them in a dish. In
the mean time strain off the gravy from the fat out of the frying-pan,
and put it in the sauce, with a dozen oysters blanched, and a little of
the oyster liquor; give it a boil up, pour it over the steaks, and
garnish with horseradish. You may fry them first and then stew them; put
them in a dish, and strain the sauce over them without any oysters, as a
common dish.
_Another way._
Beat three pounds of rump steaks; put them in a stewpan, with a pint of
water, the same quantity of small beer, six cloves, a large onion, a
bunch of sweet-herbs, a carrot, a turnip, pepper, and salt. Stew this
very gently, closely covered, for four or five hours; but take care the
meat does not go to rags, by being done too fast. Take up the meat, and
strain the gravy over it. Have turnips cut into balls, and carrots into
shapes, and put them over the meat.
_Beef Olives._
Take a rump of beef, cut into steaks, about five inches long and not
half an inch thick. Lay on some good forcemeat, made with veal; roll
them, and tie them round once or twice, to keep them in a neat shape.
Mix some crumbs of bread, egg, a little grated nutmeg, pepper and salt;
fry them brown; have ready some good gravy, with a few truffles, morels,
and mushrooms, boiled together. Pour it into the dish and send them to
table, after taking off the string that tied them in shape.
_Another way._
Cut steaks from the inside of the sirloin, about an inch thick, six
inches long, and four or five broad: beat and rub them over with yolk of
egg; strew on bread crumbs, parsley chopped, lemon-peel shred, pepper
and salt, and chopped suet. Roll them up tight, skewer them; fry or
brown them in a Dutch oven; stew them in some beef broth or gravy until
tender. Thicken the gravy with a little flour; add ketchup, and a little
lemon juice, and, to enrich it, add pickled mushrooms, hard yolks of
eggs, and forcemeat balls.
_Pickle for Beef._
To four gallons of water put a sufficient quantity of common salt; when
quite dissolved, to bear an egg, four ounces of saltpetre, two ounces of
bay salt, and half a pound of coarse sugar. Boil this pickle for twenty
minutes, skim it well, and strain it. When quite cold, put in your beef,
which should be quite covered with the pickle, and in nine days it will
be fit for use; or you may keep it three months, and it will not be too
salt. The pickle must be boiled and well skimmed at the end of six
weeks, and every month afterwards; it will then keep three months in
summer and much longer in winter.
_Beef, to salt._
Into four gallons of water put one pound and a half of coarse brown
sugar, two ounces of saltpetre, and six pounds of bay salt; boil and
skim as long as any scum rises. When cold, put in the meat, which must
be quite covered with pickle: once in two months boil up the pickle
again, skimming carefully. Add in the boiling two ounces of coarse
sugar, half a pound of bay salt, and the same pickle will be good for
twelve months. It is incomparable for hung beef, hams, or neats'
tongues. When you take them out of this pickle, clean, dry, and put them
in a paper bag, and hang them up in a dry place.
Pork may be pickled in the same manner.
_Beef, to salt._
Eight pounds of salt, six ounces of saltpetre, one pound and a half of
brown sugar, four gallons of water; boil all together, skim and put on
the beef when cold; the beef to be kept under the pickle with a weight.
_Beef, to dry._
Salt it in the same way as your hams; keep it in your pickle a fortnight
or three weeks, according to its size; hang it up to dry for a few days;
then have it smoked the same as hams.
_Hung Beef._ No. 1.
Take a round, ribs, rump, or sirloin; let it lie in common salt for a
month, and well cover it with the brine. Rub a little saltpetre over it
two or three days before it is hung up; observing, before it is put up
to dry, to strew it over with bran or oatmeal, to keep it from the dust;
or, which will answer the same purpose, wrap it up in strong coarse
paper. It is not to be smoked; only hang it up in the kitchen, and not
too near the fire. The time of hanging to dry must be regulated by the
quantity of air in which it is suspended, or left to the discretion of
the person who has the care of it. The time which it must lie in water
before dressing depends upon the driness of the meat. Half boil it in
simmering water, and afterwards roast. It must not be cut till cold.
_Hung Beef._ No. 2.
Take the under-cliff of a small buttock of beef, two ounces of common
salt, and one ounce of saltpetre, well beaten together: put to it half a
pint of vinegar with a sprig of thyme. Rub the beef with this pickle
every morning for six days, and let it lie in it. Then dry it well with
a cloth, and hang it up in the chimney for a fortnight. It must be made
perfectly dry before it will be fit for eating; it should also be kept
in a dry place.
_Hung Beef._ No. 3.
Take the tenderest part of beef, and let it hang in the cellar as long
as you can, taking care that it is not in the least tainted. Take it
down, wash it well in sugar and water. Dry six-pennyworth of saltpetre
and two pounds of bay salt, and pound them fine; mix with it three large
spoonfuls of brown sugar; rub your beef thoroughly with it. Take common
salt, sufficient according to the size of the beef to salt it; let it
lie closely covered up until the salts are entirely dissolved, which
will be in seven or eight days. Turn it every day, the under part
uppermost, and so on for a fortnight; then hang it where it may have a
little warmth of the fire. It may hang in the kitchen a fortnight. When
you use it, boil it in hay and pump water very tender: it will keep
boiled two or three months, rubbing it with a greasy cloth, or putting
it for two or three minutes into boiling water to take off any
mouldiness.
_Beef for scraping._
To four pounds of lean buttock of beef take one ounce of saltpetre and
some common salt, in which let the meat lie for a month; then hang it to
dry for three weeks. Boil it for grating when wanted.
_Italian Beef._
Take a round of beef, about fifteen or eighteen pounds; rub it well with
three ounces of saltpetre, and let it lie for four hours in it. Then
season it very well with beaten mace, pepper, cloves, and salt
sufficient; let it then lie in that seasoning for twelve days; wash it
well, and put it in the pot in which you intend to bake it, with one
pound of suet shred fine, and thrown under and over it. Cover your pot
and paste it down: let it stew six hours in its own liquor, and eat it
cold.
_Red Beef._
Twelve pounds of ribs of beef boned, four ounces of bay salt, three
ounces of saltpetre; beat them fine, and mix with half a pound of coarse
sugar, two pounds of common salt, and a handful of juniper berries
bruised. Rub the beef well with this mixture, and turn it every day
about three weeks or a month; bake it in a coarse paste.
_Another way._
Take a piece of brisket of beef, about sixteen or eighteen pounds; make
the pickle for it as follows:--saltpetre and bay salt, one pound and a
half of each, one pound of coarse brown sugar, and six pounds of common
salt; add to these three gallons of water. Set it on the fire and keep
it stirring, lest the salts should burn; as it boils skim it well till
clear: boil it about an hour and a half. When it is quite cold, put in
the beef, and let it lie in a pan that will hold it properly; turn it
every day, and let it remain in about a fortnight. Take it out, and just
wash it in clean water, and put it into the pot in which you stew it
with some weak broth; then add slices of fat bacon, fat of veal, any
pieces of fat meat, the more fat the better, especially of veal, also a
pint of brandy, a full pint of wine, a handful of bay-leaves, a few
cloves, and some blades of mace, about two large carrots, one dozen of
large onions, a good bundle of sweet-herbs, some parsley, and two or
three turnips. Stew it exceedingly gently for eight hours. The broth
should cover the meat while it is stewing, and keep the slices of fat as
much over it as you can; the seldomer you uncover the pot the better.
When you think it sufficiently tender, which try with your finger, take
it off, and, though it may appear tender enough to fall to pieces, it
will harden sufficiently when it grows cold. It should remain in the pot
just as it is taken off the fire till it is very nearly if not quite
cold. It will eat much better for being so left, and you will also not
run the risk of breaking the beef in pieces, as you would by removing it
whilst hot.
_Collar of Beef._
Bone the navel and navel round; make sufficient pickle to cover it, as
strong as to bear an egg, with bay salt; beat two ounces of saltpetre
very fine, and strew half of it on your beef before you lay it in your
pickle. Then lay it in an earthen pan, and press it down in the liquor
with a weight, as it must be all covered. Let it remain thus for four or
five days, stirring it however once every day. Take it out, let the
brine drain from it, lay it on a table, and season it with nutmeg,
pepper, cloves, and mace, some parsley, thyme, and sweet marjoram, of
each a little, and eight anchovies sliced; roll it up with these like
brawn, and bind it quite fast with strong tape. Then put it into a pan,
deep enough for it to stand upright; fill the pan with water, and cover
it with paste. Make your oven very hot, put it in, and let it remain
there five or six hours; then take it out, and, having removed the tape,
roll it in a cloth; hang it up till cold. If you think it not salt
enough, before you bake it, put a little salt with your spice and herbs,
for baking in water abates much of its saltness.
_Another._
Salt a flank of beef with white salt, and let it lie for forty-eight
hours. Wash it, and hang it in the wind to dry for twenty-four hours.
Then take pepper, salt, cloves, saltpetre, all beaten fine, and mix them
together; rub the beef all over; roll it up hard, and tie it fast with
tape. Put it in a pan, with a few bay-leaves, and four pounds of butter.
Cover the pot with rye paste, and bake it with household bread.
_Bisquet, to make._
Cut some slips of white paper; butter and place them at the bottom and
sides of the pan you make your bisquet in; then cut thin collops of
veal, or whatever meat you make it of; lay them on the paper, and cover
them with forcemeat. Put in anything else you like, carrots, &c.; close
the top with forcemeat and veal, and paper again; put it in the oven or
stove, and, when done, and you want to dish it, turn the pan upside down
from the dish; take the paper off, and pour good gravy on it.
_Boar's Head, to dress whole._
When the head is cut off, the neck part must be boned, and the tongue
taken out. The brains also must be taken out on the inside, so as not to
break the bone and skin on the outside. When boned, singe the hair off,
and clean it; then put it for four or five days into a red pickle made
of saltpetre, bay salt, common salt, and coarse brown sugar, rubbing the
pickle in every day. When taken out of the pickle, lay the tongue in the
centre of the neck or collar; close the meat together as close as you
can, and bind it with strong tape up to the ears, the same as you would
do brawn; then put it into a pot or kettle, the neck downward, and fill
the pot with good broth and Rhenish wine, in the proportion of one
bottle of wine to three pints of broth, till it is covered a little
above the ears. Season the wine and broth with small bunches of
sweet-herbs, such as basil, winter savory, and marjoram, bay-leaves,
shalots, celery, carrots, turnips, parsley-roots, with different kinds
of spices. Set it over the fire to boil; when it boils, put it on one
side to boil gently, till the head is tender. Take it out of the liquor,
and put it into an earthen pan; skim all the fat off the liquor; strain
it through a sieve into the head; put it by until it is quite cold, and
then it will be fit for use.
_Brawn, to keep._
Put some bran and three handfuls of salt into a kettle of water; boil
and strain it through a sieve, and, when cold, put your brawn into it.
_Hog's head like Brawn._
Wash it well; boil it till the bones will come out; when cold, put the
inside of the cheek together with salt between; put the ears round the
sides. Put the cheeks into a cloth, press them into a sieve, or anything
round; lay on a weight for two days. Have ready a pickle of salt and
water, with about a pint of malt, boiled together; when cold, put in the
head.
_Mock Brawn._
Take two pair of neats' feet; boil them very tender, and take the flesh
clean from the bones. Boil the belly piece of pork till nearly done,
then bone it, and roll the meat of the feet up very tight in the pork.
Take a strong cloth, with some coarse tape; roll it round very tight;
tie it up in the cloth; boil it till it is so tender that a skewer may
go through it; let it be hung in a cloth till it is quite cold; after
which put it into some sousing liquor, and keep it for use.
_Cabbage, farced._
Take a fine white-heart cabbage, about as big as a quarter of a peck,
lay it in water two or three hours, half boil it, put it in a colander
to drain, then cut out the heart, but take very great care not to break
off any of the outside leaves. Fill it with forcemeat made thus:--take a
pound of veal, half a pound of bacon, fat and lean together; cut them
small, and beat them fine in a mortar, with the yolks of four eggs
boiled hard; season with pepper and salt, a little beaten mace, a very
little lemon-peel, some parsley chopped fine, a very little thyme, and
three anchovies. When these are beat fine, take the crumb of a stale
roll, some mushrooms, either fresh or pickled, and the heart of the
cabbage which you cut out. Chop it very fine; mix all together with the
yolk of an egg; fill the hollow of the cabbage, and tie it round with
thread. Lay some slices of bacon in the bottom of a stewpan, and upon
these some thin slices of coarse beef, about one pound: put in the
cabbage, cover it close, and let it stew gently over a slow fire, until
the bacon begins to stick to the bottom of the pan. Shake in a little
flour; then put in a quart of good broth, an onion stuck with cloves,
two blades of mace, some whole pepper, a little bundle of sweet-herbs;
cover close, and let it stew gently an hour and a half. Put in a glass
of red wine, give it a boil, and take it up; lay it in a dish, and
strain the gravy over it, untying the packthread first. This is a very
good dish, and makes the next day an excellent hash, with a veal steak
nicely boiled and laid on it.
_Calf's Head._
Scald the hair off; trim and pare it, and make it look as neat as
possible. Take out the bones, and have ready palates boiled tender,
hard-boiled yolks of eggs, oysters just scalded, and very good
forcemeat: stuff all this into the head, and sew it close in a cloth.
Boil it gently for full three hours. Make a strong good gravy for sauce.
Garnish with fried bacon.
_Calf's Head, to dress like Turtle._
The wool must be scalded off in the same manner as the hair is taken off
a little pig, which may be done at the butcher's; then wash and parboil
it; cut the meat from the bones, and put it in a saucepan, with as much
of the broth as will just cover it. Put in half a tea-spoonful of
cayenne pepper, and some common pepper and salt, a large onion, and a
faggot of sweet-herbs; take out the herbs and the onion before it
breaks. About half an hour before it is done, put three quarters of a
pint of white or raisin wine; have ready the yolks of six or eight eggs
boiled hard, which you must make into small balls, and put in just
before you serve it up. It will take two hours and a half, or perhaps
three hours doing, over a slow fire.
_Calf's Head, to hash._ No. 1.
Let the calf's head be washed dean, and boiled tender; then cut the meat
off one half of the head in small slices. To make the sauce, take some
parsley, thyme, and a very little onion, let them be chopped fine; then
pass them in a stewpan over the fire, with some butter, till tender. Add
some flour, a very little pepper and salt, and some good strong broth,
according to your quantity of meat; let it boil, then skim it, put the
meat into it, and add a little lemon-juice and a little white wine; let
all boil together about ten minutes. There may be some force-meat balls
added, if liked. The other half of the head must be scored like
diamonds, cross and across; then rub it with some oiled butter and yolk
of egg; mix some chopped parsley and thyme, pepper, salt, a little
nutmeg, and some bread crumbs; strew the head all over with this; broil
it a nice light brown, and put it on the hash when dished. Scald the
brains, and cut them in four pieces; rub them with yolk of egg, then let
them be crumbed, with the same crumbs and herbs as the head was done
with, and fried a light brown; lay them round the dish with a few slices
of bacon or ham fried. The brains may be done, to be sent up alone on a
plate, as follows:--Let the brains be washed and skinned; let them be
boiled in broth, about twenty-five minutes; make a little white sauce of
some butter, flour, salt, a little cream, and a little good broth; let
it just boil; then pick a little green sage, a little parsley picked
very small, and scalded till tender; the brains, parsley, and sage, must
be strained off, and put into the white sauce, and let it come to a
boil, just before you put them on the dish to send up.
_Calf's Head, to hash._ No. 2.
Take half a calf's head, cover it with water in a large saucepan, and
boil it till the meat comes from the bone. Cut it into pieces; put it
into some of the liquor in which the head was boiled, and let it stew
till it becomes thick. Add a little salt and mace, and put it into a
mould.
_Calf's Head, to hash._ No. 3.
Your calf's head being half boiled and cooled, cut it in thin slices,
and fry it in a pan of brown butter; put it into your tossing pan with
gravy; stew it till tender; toss it up with burnt butter, or butter
rolled in flour. Garnish with forcemeat balls, and fritters, made of the
brains, mixed up with eggs, a little cream, a dust of flour, nutmeg, and
a little parsley, boiled and chopped fine. Mix them all well together,
and fry them in little cakes; put a few bits of bacon and lemon round
the dish.
_Calf's Head, to hash._ No. 4.
Half boil the head; cut it into round pieces; season with nutmeg, salt,
pepper, and a large onion. Save all the gravy, put in a pint of white
wine, a quarter of a pound of butter, and four spoonfuls of oyster
liquor: let it stew with the meat, not too fast: thicken it with a
little butter and a dozen of oysters, and, when dished, add some rolled
bacon, forcemeat balls, and the brains fried in thin cakes, very brown,
and the size of a crown-piece, laid round the dish. Garnish with lemon
and pickled mushrooms; lemon pickle is an addition.
_Calf's Head, to hash._ No. 5.
Have the head well cleaned; boil it well, cut in slices half of the
head, and have some good ragout of forcemeat, truffles, mushrooms,
morels, and artichoke bottoms, also some veal sweet-herbs. Season your
ragout, and throw in your slices, a bit of garlic and parsley, with some
thyme, and squeeze a lemon in it, but be cautious to have it skimmed
well. Take the other part of the head, and score it like diamonds;
season with salt and pepper, and rub it over with an egg and some crumbs
of bread. Then broil it, pour the hash into the dish; let the half head
lie in the middle, and cut and set off the brains afterwards in slices.
Fry bacon, and lay slices round the dish with sliced lemon.
_Calf's Head fricassee._
Clean well a calf's head, boil it and cut in square pieces of about an
inch; put half a pint of its own liquor, and mix it well with some
mushrooms, sweetbreads, yolks of eggs, artichoke bottoms, and cream.
Season with nutmeg and mace, and squeeze in a lemon: but serve it up
hot.
_Calf's Head, to pickle._
Take out the bones and clean the head carefully: wash it well with eggs,
seasoning it with pepper, salt, nutmeg, thyme, and parsley. Put some
forcemeat on it, and roll it up. Boil it tender; take it up, lay it in
sturgeon-pickle for four days; and if you please you may cut it in
pieces as you would sturgeon.
_Calf's Liver._
Lay it for a few hours in milk, then dry and fry it in butter.
_Cauliflowers, with White Sauce._
Boil the cauliflowers in small pieces till tender; drain them in a
sieve; when quite dry lay them in a dish; season the sauce with a little
pepper and salt, and pour it pretty thick over them.
_Celery, to stew._
Cut and trim a dozen heads of celery; put them in cold water to blanch;
stew them in a little butter, salt, and water. When done enough they
should be quite soft, but not broken. Drain them, and have ready a rich
white sauce, the same that is used for boiled chickens, only without
truffles or mushrooms; pour this sauce over the celery, and serve hot.
_Another way._
Take a dozen white heads of celery, cut about two inches long, wash them
clean, and put them in a stewpan, with a pint of gravy, a glass of white
wine, a bundle of sweet-herbs, pepper, and salt: cover close, and stew
them till they are tender. Then take out the sweet-herbs; put in a piece
of butter mixed with flour; let it stew till it is thick, and dish it
up.
_Celery a la Creme._
Take a dozen white heads of celery, cut about two inches long; wash them
very clean, and boil them in water till they are very tender; have ready
half a pint of cream, a little butter mixed with flour, a little nutmeg,
and salt; boil it up till thick and smooth; put in the celery, give it a
toss or two, and dish it up.
_Scotch Collops._
Take a piece of the fillet of veal, as much as will cut into fifteen
pieces, of the size and thickness of a crown-piece; shake a little flour
over it; put a little butter into a frying-pan, and melt it; fry the
slices of veal quick till they are brown, and lay them in a dish near
the fire. Then prepare a sauce thus: take a little butter in a stewpan
and melt it; add a table-spoonful of flour; stir it about till it is as
smooth as cream; put in half a pint each of beef and veal jelly, cayenne
pepper and salt, a pinch of each, and one glass of white wine,
twenty-four pieces of truffles the size of a shilling, and a
table-spoonful of mushrooms: wash them thoroughly from vinegar; squeeze
the juice of half a lemon; stew the sauce gently for one hour; then
throw in the veal, and stew it all together for five minutes. Serve
quite hot, laying the veal regularly in the dish.
_Another way._
Cut the lean part of a leg of veal into thin collops; beat them with the
back of a knife; season with pepper and salt, shred thyme and parsley,
and flour them well. Reserve some of the meat to make balls. Taking as
much suet as meat, shred it small; then beat it in a mortar; season with
pepper, salt, shred herbs, a little shred onion, and a little allspice.
Put in an egg or two, according to the quantity. Make balls, and fry
them in good dripping; keep them warm. Then fry your collops with
clarified butter, till they are brown enough; and, while they are
warming in the pan, put in your sauce, which must be made thus:--have
some good glaze, a little white wine, a good piece of butter, and two
yolks of eggs. Put your balls to the collops; flour and make them very
hot in the pan; put in your sauce, shake them well, and let them boil.
If you would have them white, put strong broth instead of glaze and half
a pint of cream.
_Scotch Collops, brown._
Cut your collops thin and from the fillet. Season them with salt and
pepper, and fry them off quick and brown. Brown a piece of butter
thickened with flour, and put in some good gravy, mushrooms, morels,
truffles, and forcemeat balls, with sweetbread dried. Squeeze in a
lemon, and let the whole boil till of a proper thickness. Then put in
your collops, but do not let them boil; toss them up quick, and serve
up.
_Collops, White._ No. 1.
Take a small slice of veal, cut thin slices from it, and beat them out
very thin: butter a frying-pan very lightly, place them in it, and pass
them on the fire, but not to get any colour. Trim them round, and put
them into white sauce.
_Collops, White._ No. 2.
Cut the veal very thin; put it into a stewpan with a piece of butter and
one clove of shalot; toss it in a pan for a few minutes. Have ready to
put to it some cream, more or less according to the quantity of veal, a
piece of butter mixed with flour, the yolk of an egg, a little nutmeg,
and a tea-spoonful of lemon-pickle. Stir it over the fire till it is
thick enough, but do not let it boil. If you choose forcemeat balls,
have them ready boiled in water, and take out the shalot before you
dish up: ten minutes will do them.
_Collops, White._ No. 3.
Hack and cut your collops well; season with pepper and salt, and fry
them quick of a pale colour in a little bit of butter. Squeeze in a
lemon: put in half a pint of cream and the yolks of four eggs. Toss them
up quick, and serve them hot.
_Collops, to mince._
Chop some beef as fine as possible; the under part of roasted beef
without any fat is best. Put some onions, pepper, and salt to it. Then
put a little butter in the frying-pan; when it is melted, put in the
meat, and stew it well. Add a cupful of gravy; if you have none, water
will do. Just before it is done put in a little vinegar.
_Collops of cold beef._
Take off all the fat from the inside of a sirloin of beef; cut it neatly
into thin collops, about the size of a crown or half-crown piece, as you
like for size, and cut them round. Slice an onion very small; boil the
gravy that came from the beef when roasted, first clearing it of all the
fat, with a little water; season it with pepper, and, instead of salt,
anchovies dissolved in walnut ketchup, or the liquor from pickled
walnuts, and a bundle of sweet-herbs. Let this boil before you put in
the collops; put them in with a good piece of butter rolled in a little
flour; shake it round to thicken it, and let it do no longer than till
the collops are thoroughly heated, lest they be hard. This does better
than fresh meat. Serve it hot with pickles, or slices of stewed
cucumbers, cut round, like the meat, and placed alternately with it
round the dish.
_Cucumbers, to stew._
Pare twelve cucumbers, and slice them rather thicker than for eating;
put them to drain, and lay them in a coarse cloth till dry. Flour and
fry them brown in butter; then put to them some gravy, a little claret,
some pepper, cloves, and mace; let them stew a little; then roll a bit
of butter in flour, and toss them up. A sufficient quantity of onion
should be sliced thin, and done like the cucumbers.
_Curry Powder, from a Resident in India._ No. 1.
Half a pound of coriander seed, two ounces of black pepper, two ounces
of cummin seed, one ounce of turmeric, one ounce and half of ground
rice: all the above must be finely pounded; add cayenne to your taste.
Mix all well together; put it into a dish close before the fire; roast
it well for three or four hours; and, when quite cold, put it into a
bottle for use.
_Curry Powder._ No. 2.
Thirteen ounces of coriander seed,* two ounces of fenugreek seed,* (if
not liked this may be omitted,) one ounce of cayenne pepper, or powdered
capsicums, six ounces of pale-coloured turmeric,* five ounces of black
pepper. Pound the whole very fine; set it in a Dutch oven before the
fire to dry, turning it often; when cold put it into a dry bottle; cork,
and keep it in a dry place. So prepared, curry-powder will keep for many
years.
The ingredients marked thus * may be procured at Apothecaries' Hall, or
at any wholesale chemist's.
_Curry Powder._ No. 3.
One pound of turmeric, one pound of coriander seed, one pound of ginger,
six ounces of cardamom, four ounces of cummin, one ounce of long pepper,
pounded and mixed together. Cayenne pepper may also be added.
_Curry, Indian._ No. 1.
Curry may be made of chicken, rabbits, lobster, or of any species of
fish, flesh, or fowl. Fry the material with onions, as for mulligatawny,
a small piece of garlic, eight almonds, and eight sweet chesnuts. Put it
all into a stewpan, with a spoonful or two of curry-powder, a large
tea-cupful of strong good gravy, and a large piece of butter. Let the
whole stew gently till the gravy becomes very thick and is nearly
evaporated.
Particular attention should be paid in sending this dish up hot, and
always with plenty of rice in a separate dish; most people like pickle
with it.
_Curry._ No. 2.
Chop one or two onions very fine; put them into a stewpan with some
butter, and let them remain on a slow fire till they are well done,
taking care not to let them burn. Pour off the butter: put in one
dessert spoonful of powder and a little gravy; stir it about till it is
well mixed; set it on a slow fire till it is all sufficiently done. Put
in a little lemon-juice; when nearly done, thicken the gravy with flour.
Let the rice be very well picked and afterwards cleansed; it ought to be
washed in several waters, and kept in water till it is going to be
boiled. Have the meat or fish ready, pat it into the stewpan, and stir
it about till it is well mixed. The rice must be boiled twenty minutes
quickly, and the scum taken off; the water to be thrown off and the
saucepan uncovered till it is dry enough. Meat used for this curry must
be previously fried.
_Curry._ No. 3.
Fry onions, ginger, garlic, and meat, in one ounce of butter, of a light
brown; stew it with a table-spoonful of curry-powder and three pints of
water, till it comes to a pint and a half. A good half hour before
dinner, put in greens, such as brocoli, cauliflower, sliced apple, and
mango, the juice of one lemon, grated ginger, and cayenne, with two
spoonfuls of cream, and a little flour to thicken it.
_Curry._ No. 4.
Skin and prepare two chickens as for a fricassee; wash them very clean,
and stew them in a pint and a half of water for about five minutes.
Strain off the liquor, and put the chickens in a clean dish. Slice three
large onions, and fry them in about two ounces of butter. Put in the
chickens, and fry them together till they are brown. Take a quarter of
an ounce of curry-powder, and salt to your palate, and strew over the
chickens while they are frying; then pour in the liquor in which they
were first stewed, and let them stew again for half an hour. Add a
quarter of a pint of cream and the juice of two lemons. Have rice boiled
dry to eat with it. Rabbits do as well as chickens.
_Curry._ No. 5.
Take two chickens, or in the same proportion of any other kind of flesh,
fish, or fowl; cut the meat small; strew a little salt and pepper over
it; add a small quantity of onion fried in butter; put one
table-spoonful of curry-powder to your meat and onions; mix them well
together with about three quarters of a pint of water. Put the whole in
a stewpan covered close; let it stew half an hour before you open the
pan; then add the juice of two lemons, or an equal quantity of any other
souring. Let it stew again till the gravy appears very thick and adheres
to the meat. If the meat floats in the gravy, the curry will not be
considered as well made. Salt to your palate.
_Curry._ No. 6.
Mix together a quart of good gravy, two spoonfuls of curry-powder, two
of soy, a gill of red wine, a little cayenne pepper, and the juice of a
lemon. Cut a breast of veal in square pieces, and put it in a stewpan
with a pint of gravy; stew slowly for a quarter of an hour; add the
rest of the gravy with the ingredients, and stew till done.
_Curry._ No. 7.
Take a fowl, fish, or any meat you like; cut it in slices; cut up two
good sized onions very fine; half fry your fowl, or meat, with the
onions, in a quarter of a pound of butter. Add two table-spoonfuls of
curry-powder, fry it a little longer, and stew it well; then add any
acid you like, a little salt, and half a pint of water. Let all stew
together until the meat is done.
_Farcie, to make._
Take the tender part of a fillet of veal, free from sinew, and mince it
fine, with a piece of the fat of ham, some chopped thyme, basil, and
marjoram, dried, and a little seasoning according to the palate. Put the
whole in a stewpan, and keep stirring it till it is warm through; then
put it on a sieve to drain. When the liquor has run from it, pound the
farcie, while warm, in a mortar, adding the drained liquor, by degrees,
till the whole is again absorbed in the meat, which must be pounded very
fine. Put it in an earthen pot, and steam it for half an hour with a
slice of fat ham; cover over the pot to prevent the steam from getting
to it; when cold, pour on some good jelly made of the lean of ham and
veal, and take care to pour it on cold (that is, when the jelly is just
dissolved,) otherwise it will raise the farcie. When livers are to be
had, put a third of them with the ham and veal, as above directed, and
the farcie will be better.
_Forcemeat, to make._ No. 1.
Chop small a pound of veal, parsley, thyme, a small onion, and a pound
of beef; grate the inside of three French rolls, and put all these
together, with pepper, salt, soup, and nutmeg, seasoning it to your
taste; add as many eggs as will make it of a proper stiffness, and roll
them into balls.
_Forcemeat._ No. 2.
Take half a pound of the lean of a leg of veal, with the skin picked
off, cut it into small pieces, and mince it very small; shred very fine
a pound of beef-suet and grate a nutmeg into both; beat half as much
mace into it with cloves, pepper, and salt, a little rosemary, thyme,
sweet marjoram, and winter savory. Put all these to the meat in a
mortar, and beat all together, till it is smooth and will work easily
with your hands, like paste. Break two new laid eggs to some white bread
crumbs, and make them into a paste with your hands, frying it in butter.
If you choose, leave out the herbs.
_Forcemeat._ No. 3.
A pound of veal, full its weight in beef suet, and a bit of bacon, shred
all together; beat it in a mortar very fine; season with sweet-herbs,
pepper, and salt. When you roll it up to fry, add the yolks of two or
three eggs to bind it; you may add oysters or marrow.
_Fricandeau._
Take a piece of veal next to the udder; separate the skin, and flatten
the meat on a clean cloth; make slits in the bottom part, that it may
soak up seasoning, and lard the top very thick and even. Take a stewpan
that will receive the veal without confining it; put at the bottom three
carrots cut in slices, two large onions sliced, a bunch of parsley, the
roots cut small, a little mace, pepper, thyme, and a bay-leaf; then lay
some slices of very fat bacon, so as entirely to cover the vegetables,
and make a pile of bacon in the shape of a tea-cup. Lay the veal over
this bacon; powder a little salt over it; then put sufficient broth, and
some beef jelly, lowered with warm water, to cover the bottom of the
stewpan without reaching the veal. Lay a quantity of fine charcoal hot
on the cover of the pan, keeping a very little fire beneath; as soon as
it begins to boil, remove the stewpan, and place it over a very slow and
equal fire for three hours and a half, removing the fire from the top;
baste it frequently with liquor. When it has stewed the proper time, try
if it is done by putting in a skewer, which will then go, in and out
easily. Put a great quantity of fire again on the top of the stewpan
till the bacon of the larding becomes quite firm; next remove the veal,
and keep it near the fire; reduce the liquor to deep rich gravy to glaze
it, which pour over the top only where it is larded; and, when it is
served, put the fricandeau in a dish, and the pure of spinach, which is
to be ready according to the receipt given in the proper place, (See
Spinach to stew,) to lay round the dish.
_Ham, to cure._ No. 1.
Take a ham of young pork; sprinkle it with salt, and let it lie
twenty-four hours. Having wiped it very dry, rub it well with a pound of
coarse brown sugar, a pound of juniper berries, a quarter of a pound of
saltpetre, half a pint of bay salt, and three pints of common salt,
mixed together, and dried in an iron pot over the fire, stirring them
the whole time. After this, take it off the fire, when boiled, and let
it lie in an earthen glazed pan three weeks, but it must be often turned
in the time, and basted with the brine in which it lies. Then hang it up
till it has done dripping; and dry it in a chimney with deal saw-dust
and juniper berries.
_Ham, to cure._ No. 2.
For two hams, take half a pound of bay salt, two ounces of saltpetre,
two ounces of sal prunella, half a pound of brown sugar, half a pound of
juniper berries, half a pound of common salt; beat them all, and boil
them in two quarts of strong beer for half an hour very gently. Leave
out one ounce of saltpetre to rub the hams over-night. Put them into the
pickle, and let them lie a month or five weeks, basting them every day.
Pickle in the winter, and dry in wood smoke; let them hang up the
chimney a fortnight.
_Ham, to cure._ No. 3.
Hang up a ham two days; beat it well on the fleshy side with a
rollingpin; rub in an ounce of saltpetre, finely powdered, and let it
lie a day. Then mix together an ounce of sal prunella with two large
handfuls of common salt, one handful of bay salt, and a pound of coarse
sugar, and make them hot in a stewpan. While hot, rub it well in with
two handfuls more of common salt; then let it lie till it melts to
brine. Turn the meat twice every day for three weeks, and dry it like
bacon.
_Ham, to cure--the Thorpe way._ No. 4.
The following are the proportions for two hams, or pigs' faces: Boil one
pound of common salt, three ounces of bay salt, two ounces and a half of
saltpetre, and one pound of the coarsest brown sugar, in a quart of
strong old beer. When this pickle is cold, well rub the hams or faces
with it every day for a fortnight. Smoke them with horse litter for two
hours; then hang them to dry in a chimney where wood is burned for a
fortnight, after which, hang them in a dry place till wanted for use.
They are not so good if used under eight months or after a year old.
_Ham, to cure._ No. 5.
For one large ham take one pound of coarse sugar, one pound common salt,
a quarter of a pound of saltpetre, and two ounces of bay salt, boiled in
a quart of strong ale, or porter. When cold put it to your ham; and let
it lie in the pickle three weeks, turning the ham every day.
_Ham, to cure._ No. 6.
Put two ounces of sal prunella, a pound of bay salt, four pounds of
white salt, a pound of brown sugar, half a pound of saltpetre, to one
gallon of water; boil it a quarter of an hour, keeping, it well skimmed,
and, when cold, pour it from the sediment into the vessel in which you
steep, and let the hams remain in the pickle about a month; the tongues
a fortnight. In the same manner Dutch beef may be made by letting it
lie in the pickle for a month, and eight or ten days for collared beef;
dry them in a stove or chimney. Tongues may be cured in the same manner.
_Ham, to cure._ No 7.
Four gallons of spring water, two pounds of bay salt, half a pound of
common salt, two pounds of treacle, to be boiled a quarter of an hour,
skimmed well, and poured hot on the hams. Let them be turned in the
pickle every day, and remain three weeks or a month; tongues may be
cured in the same way.
_Ham, to cure._ No. 8.
One ounce of pepper, two of saltpetre, one pound of bay salt, one ounce
of sal prunella, one pound of common salt. Rub these in well, and let
the ham lie a week after rubbing; then rub over it one pound of treacle
or coarse sugar. Let it lie three weeks longer; take it up, steep it
twenty-four hours in cold water, and then hang it up.
_Ham, to cure._ No. 9.
One pound of common salt, half a pound of bay salt, four ounces of
saltpetre, two ounces of black pepper; mix them together, and rub the
ham very well for four days, until the whole is dissolved. Then take one
pound and a half of treacle and rub on, and let it lie in the pickle one
month; turning it once a day. When you dress it, let the water boil
before you put it in.
_Ham, to cure._ No. 10.
Into four gallons of water put one pound and a half of the coarsest
sugar, two ounces of saltpetre, and six pounds of common salt; boil it,
carefully taking off the scum till it has done rising; then let it stand
till cold. Having put the meat into the vessel in which you intend to
keep it, pour on the liquor till it is quite covered. If you wish to
keep the meat for a long time, it will be necessary once in two or three
months to boil the pickle over again, clearing off the scum as it rises,
and adding, when boiling, a quarter of a pound of sugar, half a pound of
salt, and half an ounce of saltpetre; in this way the pickle will keep
good for a year. When you take the meat out of the pickle, dry it well
before it is smoked. Hams from fifteen to twenty pounds should lie in
pickle twenty-four days; small hams and tongues, fifteen days; a small
piece of beef about the same time. Hams and beef will not do in the same
pickle together. After the hams are taken out, the pickle must be boiled
again before the beef is put in.
The same process may be used for beef and tongues.
_Ham, to cure._ No. 11.
Mix one pound and a half of salt, one pound and a half of coarse sugar,
and one ounce of saltpetre, in one quart of water; set it on the fire,
and keep stirring the liquor till it boils. Skim it. When boiled about
five minutes take it off, and pour it boiling hot on the leg of pork,
which, if not quite covered, must be turned every day. Let it remain in
the pickle one month; then hang it in the chimney for six weeks. These
proportions will cure a ham of sixteen pounds. When the ham is taken out
of the pickle, the liquor may be boiled up again and poured boiling hot
upon pigs' faces. After that boil again, and pour it cold upon a piece
of beef, which will be excellent. It will then serve cold for pigs' or
sheep's tongues, which must be well washed and rubbed in a little of the
liquor and left in the remainder.
_Ham, to cure._ No. 12.
Take a ham of fifteen pounds, and wash it well with a quarter of a pint
of vinegar, mixed with a quarter of a pound of the coarsest sugar. Next
morning rub it well with three quarters of a pound of bay salt rolled,
on the lean part; baste it often every day for fourteen days, and hang
it up to dry.
_Ham, to cure._ No. 13.
Three ounces of saltpetre, bay salt and brown sugar two ounces of each,
a small quantity of cochineal; mix them all together, and warm them over
the fire. Rub the hams well with it, and cover them over with common
salt.
_Ham, to cure._ No. 14.
Take a quantity of spring water sufficient to cover the meat you design
to cure; make the pickle with an equal quantity of bay salt and common
salt; add to a pound of each one pound of coarse brown sugar, one ounce
of saltpetre, and one ounce of petre-salt; let the pickle be strong
enough to bear an egg. If you design to eat the pork in a month or six
weeks, it is best not to boil the pickle; if you intend it for the year,
the pickle must be boiled and skimmed well until it is perfectly clear;
let it be quite cold before you use it. Rub the meat that is to be
preserved with some common salt, and let it lie upon a table sloping, to
drain out all the blood; wipe it very dry with a coarse cloth before you
put it into the pickle. The proportion of the pickle may be this: four
pounds of common salt, four pounds of bay salt, three pounds of coarse
sugar, two ounces of saltpetre, and two ounces of petre-salt, with a
sufficient quantity of spring water to cover what you do, boiled as
directed above. Let the hams lie about six weeks in the pickle, and
then send them to be smoked. Beef, pork, and tongues, may be cured in
the same manner: ribs of beef done in this way are excellent.
_Ham, to cure._ No. 15.
Wash the ham clean; soak it in pump water for an hour; dry it well, and
rub into it the following composition: saltpetre two ounces, bay salt
nine ounces, common salt four ounces, lump sugar three ounces; but first
beat them separately into a fine powder; mix them together, dry them
before the fire, and then rub them into the ham, as hot as the hand can
bear it. Then lay the ham sloping on a table; put on it a board with
forty or fifty pounds weight; let it remain thus for five days; then
turn it, and, if any of the salt is about it, rub it in, and let it
remain with the board and weight on it for five days more; this done rub
off the salt, &c. When you intend to smoke it, hang the ham in a sugar
hogshead, over a chaffing-dish of wood embers; throw on it a handful of
juniper-berries, and over that some horse-dung, and cover the cask with
a blanket. This may be repeated two or three times the same day, and the
ham may be taken out of the hogshead the next morning. The quantity of
salt here specified is for a middle sized ham. There should not be a
hole cut in the leg, as is customary, to hang it up by, nor should it be
soaked in brine. Hams thus cured will keep for three months without
smoking, so that the whole quantity for the year may be smoked at the
same time. The ham need not be soaked in water before it is used, but
only washed clean. Instead of a chaffing-dish of coals to smoke the
hams, make a hole in the ground, and therein put the fire; it must not
be fierce: be sure to keep the mouth of the hogshead covered with a
blanket to retain the smoke.
_Westphalia Ham, to cure._ No. 1.
Cut a leg of pork to the shape of a Westphalia ham; salt it, and set it
on the fire in a skillet till dry, and put to it two ounces of saltpetre
finely beaten. The salt must be put on as hot as possible. Let it remain
a week in the salt, and then hang it up in the chimney for three weeks
or a month. Two ounces of saltpetre will be sufficient for the quantity
of salt required for one ham.
_Westphalia Ham, to cure._ No. 2.
Let the hams be very well pricked with a skewer on the wrong side,
hanging them in an airy place as long as they will keep sweet, and with
a gallon of saltpetre make a pickle, and keep stirring it till it will
bear an egg; boil and skim it and put three pounds of brown sugar to it.
Let the hams lie about a month in this pickle, which must be cold when
they are put in; turn them every day; dry them with saw-dust and
charcoal. The above is the quantity that will do for six hams.
_Westphalia Ham, to cure._ No. 3.
Rub every ham with four ounces of saltpetre. Next day put bay salt,
common salt, and coarse sugar, half a pound of each, into a quart of
stale strong beer, adding a small quantity of each of these ingredients
for every ham to be made at that time. Boil this pickle, and pour it
boiling hot over every ham. Let them lie a fortnight in it, rubbing them
well and turning them twice a day. Then smoke the ham for three days and
three nights over a fire of saw-dust and horse-litter, fresh made from
the stable every night; after which smoke them for a fortnight over a
wood fire like other bacon.
_Westphalia Ham, to cure._ No. 4.
For two hams the following proportions may be observed: wash your hams
all over with vinegar, and hang them up for two or three days. Take one
pound and a half of the brownest sugar, two ounces of saltpetre, two
ounces of bay salt, and a quart of common salt; mix them together; heat
them before the fire as hot as you can bear your hand in, and rub it
well into the hams before the fire, till they are very tender. Lay them
in a tub made long for that purpose, or a butcher's tray, that will hold
them both, one laid one way and the other the contrary way, and strew
the remainder of the ingredients over them. When the salt begins to
melt, add a pint of vinegar, and let them lie three weeks, washing them
with the liquor and turning them every day. Dry them in saw-dust smoke;
hang them in a cellar; and if they mould it will do them no harm, as
these hams require damp and not extreme driness. Juniper-berries thrown
into the fire at which they are smoked greatly improve their flavour.
_Westphalia Ham, to cure._ No. 5.
One pound of common salt, one pound of bay salt, four ounces of
saltpetre, two ounces of black pepper; pound them separately, then mix
them, and rub the ham very well until the whole is used. Rub one pound
of treacle on them; lay them in the pickle one month, turning them every
day. The quantity here specified will do for two hams. Before you hang
them up, steep them in a pail of water for twelve hours.
_Westphalia Ham, to cure._ No. 6.
Make a good brine of salt and water, sufficiently strong to bear an egg;
boil and skim it clean, and when quite cold rub the meat with sal
prunella and saltpetre mixed together. Put it in a vessel, and pour your
brine into it; and, when the ham has been in the brine about fourteen
days, take it out, drain it, and boil the brine, putting in a little
salt, and letting it boil till clear. Skim it, and when cold put in your
ham, rubbing it over with saltpetre, &c. as you did at first. Then let
your ham again lie in the brine for three weeks longer; afterwards rub
it well with bran, and have it dried by a wood fire.
_English Hams, to make like Westphalia._ No. 1.
Cut your legs of pork like hams; beat them well with a wooden mallet,
till they are tender, but great care must be taken not to crack or break
the skin, or the hams will be spoiled. To three hams take half a peck of
salt, four ounces of saltpetre, and five pounds of coarse brown sugar;
break all the lumps, and mix them well together. Rub your hams well with
this mixture, and cover them with the rest. Let them lie three days;
then hang them up one night, and put as much water to the salt and sugar
as you think will cover them; the pickle must be strong enough to bear
an egg: boil and strain it, and, when it is cold, pack your hams close,
and cover them with the pickle at least an inch and half above their
tops. Let them lie for a fortnight; then hang them up one night; the
next day rub them well with bran, and hang them in the chimney of a
fire-place in which turf, wood, or sawdust is burned. If they are small
they will be dry enough in a fortnight; if large, in two or three days
more. Then hang them up against a wall near a fire, and not in a damp
place. Tongues may be cured in the same manner, and ribs of beef may be
put in at the same time with the hams. You must let the beef lie in the
pickle three weeks, and take it out when you want to boil it without
drying it.
_English Hams, to make like Westphalia._ No. 2.
Cut off with the legs of young well grown porkers part of the flesh of
the hind loin; lay them on either side in cloths, and press out the
remaining blood and moisture, laying planks on them with heavy weights,
which bring them into form; then salt them well with common salt and
sugar finely beaten, and lay them in troughs one upon another, pressed
closely down and covered with hyssop. Let them remain thus for a
fortnight; then pass through the common salt, and with saltpetre rub
them well over, which may be continued three or four days, till they
soak. Take them out, and hang them in a close barn or smoke-loft; make a
moderate fire under them, if possible of juniper-wood, and let them hang
to sweat and dry well. Afterwards hang them up in a dry and airy place
to the wind for three or four days, which will remove the ill scent left
by the smoke; and wrap them up in sweet hay. To dress them, put them
into a kettle of water when it boils; keep them well covered till they
are done, and very few can distinguish them from the true Westphalia.
_English Hams, to make like Westphalia._ No. 3.
Take a ham of fifteen or eighteen pounds weight, two ounces of
saltpetre, one pound of coarse sugar, one ounce of petre-salt, one ounce
of bay salt, and one ounce of sal prunella, mixed with common salt
enough to cover the ham completely. Turn your ham every other day, and
let it remain in salt for three weeks. Take it out, rub a little bran
over it, and dry it in a wood fire chimney, where a constant fire is
kept: it will be fit for eating in a month. The quantity of the above
ingredients must be varied according to the size of your ham. Before you
dress it soak it over-night in water.
Hams from bacon pigs are better than pork. An onion shred small gives it
a good flavour.
_Green Hams._
Salt a leg of pork as for boiling, with a little saltpetre to make it
red. Let it lie three weeks in salt, and then hang for a month or six
weeks; but if longer it is of no consequence. When boiled, stuff with
young strawberry leaves and parsley, which must be particularly well
washed or they will be gritty.
_Ham, to prepare for dressing without soaking._
Put the ham into a coarse sack well tied up, or sew it up in a cloth.
Bury it three feet under ground in good mould; there let it remain for
three or four days at least. This is an admirable way. The ham eats much
mellower and finer than when soaked.
_Ham, to dress._
Boil the ham for two hours; take it out and trim it neatly all round;
prepare in a stewpan some thin slices of veal, so as to cover the
bottom; add to it two bunches of carrots sliced, six large onions, two
cloves, two bunches of parsley, a tea-spoonful of cayenne pepper, a pint
of beef jelly, a bottle of white wine, and three pints of boiling water.
Place the ham in the stewpan, and let it boil an hour and three
quarters; then serve it immediately without sauce, preserving the sauce
for other use.
_Ham, to roast._
Tie or sew up the ham in a coarse cloth, put it into a sack, and bury it
three or four feet under ground, for three or four days before you dress
it. Wash it in warm water, pare it, and scrape the rind. Spit and lay it
down to roast. Into a broad stewpan put a pint of white wine, a quart of
good broth, half a pint of the best vinegar, two large onions sliced, a
blade of mace, six cloves, some pepper, four bay-leaves, some sweet
basil, and a sprig of thyme. Let all these have a boil; and set the
liquor under the ham, and baste very frequently with it. When the ham is
roasted, take up the pan; skim all the fat off; pour the liquor through
a fine sieve; then take off the rind of the ham, and beat up the liquor
with a bit of butter; put this sauce under, and serve it.
_Ham, entree of._
Cut a dozen slices of ham; take off the fat entirely; fry them gently in
a little butter. Have a good brown rich sauce of gravy; and serve up
hot, with pieces of fried bread, cut of a semicircular shape, of the
same size as the pieces of ham, and laid between them.
_Ham toasts._
Cut slices of dressed ham, and thin slices of bread, or French roll, of
the same shape; fry it in clarified butter; make the ham hot in cullis,
or good gravy, thickened with a little floured butter. Dish the slices
of ham on the toast; squeeze the juice of a Seville orange into the
sauce; add a little pepper and salt; and pour it over them.
_Ham and Chicken, to pot. Mrs. Vanbrugh's receipt._
Put a layer of ham, then another of the white part of chicken, just as
you would any other potted meat, into a pot. When it is cut out, it will
shew a very pretty stripe. This is a delicate way of eating ham and
chicken.
_Another way._
Take as much lean of a boiled ham as you please, and half the quantity
of fat; cut it as thin as possible; beat it very fine in a mortar, with
a little good oiled butter, beaten mace, pepper, and salt; put part of
it into a china pot. Then beat the white part of a fowl with a very
little seasoning to qualify the ham. Put a layer of chicken, then one of
ham, then another of chicken at the top; press it hard down, and, when
it is cold, pour clarified butter over it. When you send it to table in
the pot, cut out a thin slice in the form of half a diamond, and lay it
round the edge of the pot.
_Herb sandwiches._
Take twelve anchovies, washed and cleaned well, and chopped very fine;
mix them with half a pound of butter; this must be run through a sieve,
with a wooden spoon. With this, butter bread, and make a salad of
tarragon and some chives, mustard and cress, chopped very small, and put
them upon the bread and butter. Add chicken in slices, if you please, or
hard-boiled eggs.
_Hog's Puddings, Black._ No. 1.
Steep oatmeal in pork or mutton broth, of milk; put to it two handfuls
of grated bread, a good quantity of shred herbs, and some pennyroyal:
season with salt, pepper, and ginger, and other spices if you please;
and to about three quarts of oatmeal put two pounds of beef suet shred
small, and as much hog suet as you may think convenient. Add blood
enough to make it black, and half a dozen eggs.
_Hog's Puddings, Black._ No. 2.
To three or four quarts of blood, strained through a sieve while warm,
take the crumbs of twelve-pennyworth of bread, four pounds of beef suet
not shred too fine, chopped parsley, leeks, and beet; add a little
powdered marjoram and mint, half an ounce of black pepper, and salt to
your taste. When you fill your skins, mix these ingredients to a proper
thickness in the blood; boil them twenty minutes, pricking them as they
rise with a needle to prevent their bursting.
_Hog's Puddings, Black._ No. 3.
Steep a pint of cracked oatmeal in a quart of milk till tender; add a
pound of grated bread, pennyroyal, leeks, a little onion cut small,
mace, pepper, and salt, to your judgment. Melt some of the leaf of the
fat, and cut some of the fat small, according to the quantity made at
once; and add blood to make the ingredients of a proper consistence.
_Hog's Puddings, White._ No. 1.
Take the pith of an ox, and lay it in water for two days, changing the
water night and morning. Then dry the pith well in a cloth, and, having
scraped off all the skin, beat it well; add a little rose-water till it
is very fine and without lumps. Boil a quart or three pints of cream,
according to the quantity of pith, with such spices as suit your taste:
beat a quarter of a pound of almonds and put to the cream. When it is
cold, rub it through a hair sieve; then put the pith to it, with the
yolks of eight or nine eggs, some sack, and the marrow of four bones
shred small; some sweetmeats if you like, and sugar to your taste: if
marrow cannot be procured suet will do. The best spices to put into the
cream are nutmeg, mace, and cinnamon; but very little of the last.
_Hog's Puddings, White._ No. 2.
Take a quart of cream and fourteen eggs, leaving out half the whites;
beat them but a little, and when the cream boils up put in the eggs;
keep them stirring on a gentle fire till the whole is a thick curd. When
it is almost cold, put in a pound of grated bread, two pounds of suet
shred small, having a little salt mixed with it, half a pound of almonds
well beaten in orange-flower water, two nutmegs grated, some citron cut
small, and sugar to your taste.
_Hog's Puddings, White._ No. 3.
Take two pounds of grated bread; one pint and a half of cream; two
pounds of beef suet and marrow; half a pound of blanched almonds, beat
fine with a gill of brandy; a little rose-water; mace, cloves, and
nutmeg, pounded, a quarter of an ounce; half a pound of currants, well
picked and dried; ten eggs, leaving out half the whites; mix all these
together, and boil them half an hour.
_Kabob, an India ragout._
This dish may be made of any meat, but mutton is the best. Take a slice
from a tender piece, not sinewy, a slice of ginger, and a slice of
onion, put them on a silver skewer alternately, and lay them in a
stewpan, in a little plain gravy. This is the kabob. Take rice and split
peas, twice as much rice as peas; boil them thoroughly together,
coloured with a little turmeric, and serve them up separately or
together. The ginger must be steeped over-night, that you may be able to
cut it.
_Another way._
To make the kabob which is usually served up with pilaw, take a lean
piece of mutton, and leave not a grain of fat or skin upon it; pound it
in a mortar as for forcemeat; add half a clove of garlic and a spoonful
or more of curry-powder, according to the size of the piece of meat, and
the yolk of an egg. Mix all well together; make it into small cakes;
fry it of a light brown, and put it round the pilaw.
_Leg of Lamb, to boil._
Divide the leg from the loin of a hind quarter of lamb; slit the skin
off the leg, and cut out the flesh of one side of it, and chop this
flesh very small; add an equal quantity of shred beef suet and some
sweet-herbs shred small; season with nutmeg, pepper, and salt; break
into it two eggs. Mix all well together, put it into the leg, sew it up,
and boil it. Chop the loin into steaks, and fry them, and, when the leg
is boiled enough, lay the steaks round it. Take some white wine,
anchovies, nutmeg, and a quarter of a pound of butter; thicken with the
yolks of two eggs; pour it upon the lamb, and so serve it up. Boil your
lamb in a cloth.
_Leg of Lamb, with forcemeat._
Slit a leg of lamb on the wrong side, and take out as much meat as
possible, without cutting or cracking the outward skin. Pound this meat
well with an equal weight of fresh suet: add to this the pulp of a dozen
large oysters, and two anchovies boned and clean washed. Season the
whole with salt, black-pepper, mace, a little thyme, parsley, and
shalot, finely shred together; beat them all thoroughly with the yolks
of three eggs, and, having filled the skin tight with this stuffing, sew
it up very close. Tie it up to the spit and roast it. Serve it with any
good sauce.
_Shoulder of Lamb, grilled._
Half roast, then score, and season it with pepper, salt, and cayenne.
Broil it; reserve the gravy carefully; pass it through a sieve to take
off all fat. Mix with it mushroom and walnut ketchup, onion, the size of
a nut, well bruised, a little chopped parsley, and some of the good
jelly reserved for sauces. Put a good quantity of this sauce; make it
boil, and pour it boiling hot on the lamb when sent to table.
_Lamb, to ragout._
Roast a quarter of lamb, and when almost done dredge it well with grated
bread, which must be put into the dish you serve it up in; take veal
cullis, salt, pepper, anchovy, and lemon juice; warm it, lay the lamb in
it, and serve it up.
_Lamb, to fricassee._
Cut the hind quarter of lamb into thin slices, and season them with
spice, sweet-herbs, and a shalot; fry and toss them up in some strong
broth, with balls and palates, and a little brown gravy to thicken it.
_Miscellaneous directions respecting Meat._
A leg of veal, the fillet without bone, the knuckle for steaks, and a
pie; bone of fillet and knuckle for soup.--Shoulder of veal, knuckle cut
off for soup.--Breast of veal, thin end stews, or re-heats as a
stew.--Half a calf's head boils, then hashes, with gravy from the
bones.--For mock turtle soup, neats' feet instead of calf's head, that
is, two calves' feet and two neats' feet.--Giblets of all poultry make
gravy.--Ox-cheek, for soup and kitchen.--Rump of beef cut in two, thin
part roasted, thick boiled: or steaks and one joint, the bone for
soup.--The trimmings of many joints will make gravy.--To boil the meat
white, well flour the joint and the cloth it is boiled in, not letting
any thing be boiled with it, and frequently skimming the grease.--Lamb
chops fried dry and thin make a neat dish, with French beans in cream
round them. A piece of veal larded in white celery sauce, to answer the
chops.--Dressed meat, chopped fine, with a little forcemeat, and made
into balls about the size of an egg, browned and fried dry, and sent up
without any sauce.--Sweetbreads larded in white celery sauce.--To remove
taint in meat, put the joint into a pot with water, and, when it begins
to boil, throw in a few red clear cinders, let them boil together for
two or three minutes, then take out the meat, and wipe it dry.--To keep
hams, when they are cured for hanging up, tie them in brown paper bags
tight round the hocks to exclude the flies, which omission occasions
maggots.--Ginger, where spice is required, is very good in most things.
_Meat, general rule for roasting and boiling._
The general rule for roasting and boiling meat is as follows: fifteen
minutes to a pound in roasting, twenty minutes to a pound in boiling.
On no account whatever let the least drop of water be poured on any
roast meat; it soddens it, and is a bad contrivance to make gravy, which
is, after all, no gravy, and totally spoils the meat.
_Meat, half-roasted or under-done._