Margaret Brown's French Cookery Book.
MARGARET BROWN'S
FRENCH COOKERY
BOOK.
Containing a Variety of Receipts, from the Plainest Cookery to the
Most Elaborate French Dish.
WASHINGTON, D. C.
RUFUS H. DARBY, PUBLISHER.
1886.
COPYRIGHTED: 1886.
CONTENTS.
Asparagus Soup, 18
Apple Chocolate, 99
Apple Omelette, 76
Apple Cake, 77
Apple Stuffing, 78
Apple Jam, 78
Apple and Rice, 98
Apple (red) in Jelly, 99
Apple Charlotte, 37
Apple Jelly, 100
Apple Pot-pie, 112
Artichokes, 102
Apple Tarts, 110
A Course for a Dinner of 12 persons, 11
A Spring Lunch, 11
A Spring Breakfast, 11
Boned Turkey, 25
Beefsteak Pudding, 47
Boston Baked Plum Pudding, 47
Biscuits, 65
Biscuit Glace, 117
Bread (No. 1), 66
Bread (No. 2), 67
Baked Apple Pudding, 76
Beef à la Mode, 85
Boned Turkey (roast), 25
Bell Fritters, 27
Boston Brown Bread, 112
Bread and Butter Pudding, 106
Boston Apple Pudding, 107
Blanc-Mange, 115
Beefsteak and Oysters, 103
Baked Apple Dumplings, 78
Celery Soup, 16
Chicken à l'Italienne, 21
Croquettes, fish, 21
Croquettes, potato, 22
Croquettes, lobster, 22
Curry Chicken, 23
Chicken Rissoles, 24
Custard Fritters, 26
Cold Veal and Ham Timbale, 23
Chicken Pie à la Reine, 29
Croquettes, 33
Chicken Cutlets, 35
Chicken Salad with Mayonnaise Sauce, 36
Consommé, 37
Cheese Soufflé, 42
Caper Sauce, 43
Chromskies, 44
Chicken Glacé, 68
Clam Chowder, 69
Currant Jelly, 70
Chow-Chow, 70
Cocoanut Pudding, 72
Chicken in Glacé (whole), 82
Christmas Plum Pudding, 88
Clam Stew, 91
Codfish Cakes, 92
Crabs Dressed Cold, 94
Charlotte des Pommes, 99
Canvasback Ducks, 101
Chickens (young), broiled, 86
Calves' Foot Jelly, 68
Corn Bread, 111
Charlotte Russe, 65
Chocolate Cream, 61
Cream Cakes, 61
Cabinet Pudding (No. 1), 50
Cabinet Pudding (No. 2), 48
Cabinet Pudding à la Française, 45
Cream Sauce, 48
Custard Pudding, 50
Custard Sauce, 51
Cottage Pudding, 52
Custards, boiled, 53
Clams, fried, 94
Chocolate Transparent Icing, 119
Crushed Strawberry Cream, 118
Coffee Blanc Mange, 116
Cheese Crackers, 114
Corn Bread (No. 2), 66
Cranberry Tarts, 110
Clam Chowder (No. 2), 92
Delicate Cake, 64
Deviled Crabs, 83
Duchesse Cake, 64
Delmonico's Pudding, 88
Deviled Fish, 95
Easter Ham, 87
Eggs, stuffed, 90
Egg Potage, 90
Fried Perch, 106
French Vanilla Cream, 119
Fruit Jelly, 114
French Coffee, 116
Frozen Peach Custard, 115
Flemish Waffles, 109
French Muffins, 111
Fricasseed Chicken, 104
Fish Turbot, 105
Fish Cream à la Lait, 37
Fish Pudding (No. 1), 45
Fish Pudding (No. 2), 77
Fillet of Chicken, 74
Fish in Jelly, 95
Fish in Batter, 95
Fish Sandwiches, 96
Fish Patties, 96
Fish, scalloped, 96
Fish, boiled, 97
Fish, salted, 97
Fish, curried, 97
Green Corn Pudding, 49
Ginger Cake, 58
Goose Pork, 86
German Waffles, 113
Graham Muffins, 110
Game Soup, 102
Huckleberry Cake, 59
Ham (whole boned), 81
Hickory Nut Cake, 88
Ham, 106
Icing, transparent, 54
Ice Cream, coffee, 54
Ice Cream, Italien orange, 54
Ice Cream, chocolate, 55
Jumbles, 59
Jury Pie, 74
Kidneys, 105
Lobster Soup, 17
Lobster Fritters, 27
Lark Pie, 28
Lemon Cream Méringue Pie, 29
Lobster Sauce (No. 1), 43
Lobster Sauce (No. 2), 93
Lobster Salad, 94
Lemon Ice Cream, 119
Mock Turtle Soup, 13
Mock Mock Turtle, 14
Mock Turtle (Southern), 15
Marrow Bones, 23
Mutton Cutlets, 31
Mutton Cutlets with Chestnuts, 32
Mushroom Catsup, 39
Mustard Quickly Made, 40
Mutton Chops, 42
Mushroom Sauce, 44
Mushroom Sauce (brown), 44
Madelaines, 60
Mince Pies, 64
Mangoes, 71
Méringue Pie, 72
Mussels, stewed, 90
Maigre Plum Pudding, 108
Mock Goose, 104
Noyeau Cordial, 117
Nottingham Pudding, 108
Ox Tail Soup, 13
Oysters, fried, 18
Oysters, fricasseed (No. 1), 19
Oysters, scalloped, 20
Oysters, pickled (No. 1), 20
Oysters, fricasseed (No. 2), 21
Omelette, 28
Ox Tongue, 31
Oyster Catsup, 40
Ox Tongue Glacé, 83
Oysters, pickled (No. 2), 83
Orange Pudding, 89
Oysters, panned, 91
Oysters, broiled, 91
Oyster Chowder, 92
Omelette, ordinary, 97
Omelette, sardine, 98
Omelette, bacon, 98
Oysters à la poulette, 100
Oysters, truffled, 100
Oysters, stuffed and broiled, 101
Oatmeal Cracknels, 113
Oyster Sauce, 94
Oysters, stewed, 102
Pastry Cream, 16
Pease Soup, plain, 17
Pease Soup and Pickled Pork, 16
Peach Sauce, 27
Pate la Foie Gras, 35
Peppers, stuffed, 41
Plum Pudding Sauce, 43
Plum Pudding (No. 1), 49
Plum Pudding (No. 2), 50
Princess Pudding, 52
Pancakes, Swiss, 56
Pancakes, German, 57
Pancakes, Scotch, 57
Pancakes, French, 57
Puff Pudding, 73
Puff Paste, 73
Potato Pie, 75
Potato Biscuits, 75
Pudding à la Mode, 77
Pudding à la Marinière, 77
Potato Pudding, 78
Pudding à la Fecule des Pommes de Terre, 79
Potatoes in Meat Puddings and Pies, 79
Potatoes, stuffed, 79
Potatoes, curried, 80
Potatoes, soufflé, 80
Potatoes and Kidney, 81
Potato Patties, 81
Peach Marmalade, 84
Peaches, brandied, 89
Perch, fried, 106
Pumpkin Pie, 58
Peach Ice Cream, 118
Pancakes and Fritters, 107
Plain Bread Pudding, 109
Quails, stuffed, 41
Queen Cake, 60
Quince Preserves, 85
Quails, broiled, 87
Quantity required for a Reception or Evening Party, 11
Ragout of cold Veal, 28
Rock Fish Cutlet, 34
Rissoles, 34
Rabbit Fricassee, 103
Rice Pudding, 51
Royal Wine Sauce, 51
Roman Punch, 53
Red Cabbage Pickle, 84
Rabbit Fricassee, 87
Red Currant Fruit Ice, 117
Rice Muffins, 114
Salmon, pickled, 89
Saddle of Mutton, 30
Salmon Fillets, 38
Saddle of Venison, 38
Stuffing for veal, turkey, duck, 40
Snipe Pudding, 46
Sultana Cake, 56
Sponge Cake (white), 59
Sponge Cake, 62
Spice Cake, 62
Scotch Cake, 62
Shrewsbury Cake, 63
Sponge Bread, 66
Sweet Potato Pie (No. 1), 66
Sweet Potato Pie (No. 2), 71
Sweet Potato Pudding, 72
Swiss Apple Pie, 76
Snowball, 115
Spring Fruit Pudding, 108
Shad, boiled, 92
Shad, baked, 93
Steaks, 105
Stewed Oysters, 102
Soft Waffles, 109
Sweet Potatoes, baked or roasted, 80
Toutes Fruits Ice Cream, 118
Tomato Soup, 18
Terrapin, 24
Timbales of Macaroni, 29
Tomato Sauce, 44
Tapioca Pudding, 50
Tea Biscuits, 113
Tongue, 106
Veal (cold) and Ham Timbale, 103
Vol-au-Vents, 32
Vanilla Sauce, 48
Vermicelli Pudding, 53
Variegated Cake, 56
Vanilla Cake, 63
Vinegar Peaches, 70
Venison Cutlets, 88
Wine Sauce, 22
Waffles, 27
Walnut Catsup, 39
Water Ice, raspberry, 55
Water Ice, lemon, 55
Water Ice, orange, 55
Wine Cake, 63
Waffles (No. 2), 65
Yorkshire Pudding, 52
Yeast, 69
Yorkshire Pudding (No. 2), 111
PREFACE.
This book contains a variety of receipts, from the finest French dishes
to the most ordinary cooking. They are reliable, as nearly every one
has been used by me at different times. My experience in the work has
prompted me to issue this book, every part of which has been dictated
by me, and carefully written down by my friend, Louise A. Smith.
MARGARET BROWN.
QUANTITY FOR A
RECEPTION OR EVENING PARTY
OF 225 PERSONS.
14 dozen Croquettes; 1 Boned Turkey; 8 quarts Terrapin.
(Six turkeys, 2-1/2 chickens, 6 dozen stalks of celery,
6 heads of lettuce, 3 half-pint bottles of olive oil are
required for chicken salad; 2-1/2 dozen eggs for the
dressing and garnishing. Parsley can also be used for
garnishing the dishes.)
[This quantity can be increased or lessened in proportion to
the above number.]
FOR A SPRING LUNCH.
Little Neck clams or deviled crabs; patties; spring chickens; squabs;
pate de foie gras, or a bird glace; ices and fruits.
DINNER FOR 12 PERSONS.
Oysters (Blue Point), 5 or 6 on a plate; Julienne soup or puree of
chicken or asparagus, followed by a course of fish; patties, either
chicken or mushroom. For filet de boeuf, take 5 or 6 pounds fillet. In
the spring garnish this dish with mushrooms, or asparagus and French
potatoes; macaroni timbale; sweetbreads, larded and roasted, served
with pease; supreme of chicken; salad and crushed chunks; cheese
souffle; ices, fruits, coffee.
A SPRING BREAKFAST.
Oranges with scalloped peel; broiled fish cutlets and potato
croquettes; lamb chops and pease (French chops); vol-au-vents of
sweetbreads; broiled squabs; waffles and coffee; cheese, straws, ices.
[Illustration]
MARGARET BROWN'S FRENCH COOKERY BOOK.
No. 1.
OX TAIL SOUP.
Soak 3 tails in warm water. Put into a gallon stewpan 8 cloves, 2
onions, 1 teaspoonful each of allspice and black pepper, and the tails
cover with cold water. Skim often and carefully. Let simmer gently
until the meat is tender and leaves the bones easily. This will take 2
hours. When done take out the meat and cut it off the bones. Skim the
broth and strain it through a sieve. To thicken it put in flour and
butter, or 2 tablespoonfuls of the fat you have taken off the broth
into a clean stewpan, with as much flour as will make a paste. Stir
well over the fire; then pour in the broth slowly while stirring. Let
it simmer for one-half hour; skim, and strain through a sieve. Put in
the meat with a tablespoonful of mushroom catsup, a glass of wine;
season with salt.
No. 2.
MOCK TURTLE.
Get a calf's head with skin on, take out the brains, wash the head
several times in cold water, let it soak one hour in spring water,
then lay in a stewpan, and cover with cold water, and half a gallon
over. Take off the scum that rises as it warms. Let it boil for one
hour, take it up and, when almost cold, cut the head into pieces one
and a half inches, and the tongue into mouthfuls, or make a side dish
of tongue and brains. When the head is taken out put in the stock
meat, about 3 pounds of knuckle of veal, and as much beef, add all the
trimmings and bones of the head, skim it well, cover close, let it boil
5 hours (save 2 quarts of this for gravy sauce), strain it off and let
stand until morning; then take off the fat; set a large stewpan on the
fire, with half a pound of fresh butter, 12 ounces of sliced onions,
4 ounces of green sage; chop it a little; let these fry 1 hour, then
rub in one pound of flour, then add the broth by degrees until it is
as thick as cream. Season with 1/4 ounce of ground allspice, 1/2 ounce
of black pepper ground fine, salt to your taste the rind of a lemon
peeled thin. Let it simmer gently for 1-1/2 hours, strain through a
hair sieve. If it does not go through easily press a wooden spoon
against the sides of the sieve. Put it in a clean stewpan with the
head, and season it by putting to each gallon of soup 1/2 pint of wine,
2 tablespoonfuls of lemon juice. Let it simmer until the meat is tender
(from 1/2 hour to 1 hour). Take care it is not overdone. Stir often to
keep the meat from sticking to the pan. When the meat is quite tender
the soup is ready. A head of 20 pounds and 10 pounds of stock-meat will
make 10 quarts of soup, besides the 2 quarts of stock-meat set aside
for side dishes. If there is more meat on the head than you wish to use
make a ragout pie of some of it.
No. 3.
MOCK MOCK TURTLE.
Line the bottom of a 5-pint stewpan with 1 ounce of lean bacon or ham,
1-1/2 pounds lean gravy beef, a cow's heel, inner rind of a carrot, a
sprig of lemon thyme, winter savory, 3 sprigs of parsley, a few green
leaves of sweet basil, 2 onions, a large onion with 4 cloves stuck in
it, 18 grains of allspice, 18 grains of pepper. Pour on these 1 pint
of cold water, cover the stewpan and set it on a slow fire to boil
gently 1/4 hour. Watch it carefully, if need be, with the cover off,
until it gets a good brown color; then fill up the stewpan with boiling
water, and let it simmer for 2 hours. If you wish you can cut up some
of the meat into mouthfuls and put into the soup. To thicken it take
2 tablespoonfuls of flour, a ladleful of gravy, mix them and pour it
into the stewpan where the gravy is, let it simmer 1/2 hour longer.
Skim it and strain through a fine sieve. Cut the cow's heel in pieces 1
inch square. Squeeze the juice of a lemon, 1 tablespoonful of mushroom
catsup, 1 teaspoonful of salt, 1/2 teaspoonful of black pepper, a pinch
of grated nutmeg, a glass of Madeira or sherry wine, through a sieve
into the stewpan of soup; let simmer 5 minutes longer.
No. 4.
SOUTHERN MOCK TURTLE SOUP.
Wash a calf's head clean, put 2 gallons of water on it, set it to boil;
put in a hock of ham (smoked), weighing about 2 pounds, also thyme,
3 onions, 1 bunch of celery tops, 1 tablespoonful each of allspice
cloves, not ground; let it boil down slowly to 1-1/2 gallons. When
the head is done take it out, being careful to remove the brains and
tongue, then cut the meat into small pieces. Strain the soup; brown 1/2
pound of flour and make a batter of it to thicken the soup; grate 1/2
of a nutmeg in it, put in pepper and salt to taste; take a portion of
the brain and make it into small cakes, as you would fritters, fry them
in lard; take 1/2 pound of veal cutlets, and a small part of the ham,
chop up with a little parsley and onion, season with pepper and salt;
make small forcemeat balls, frying them in lard, having first rolled
them in eggs, then in breadcrumbs; put the forcemeat ball in the soup
just before dishing up, together with 1/2 pint of wine.
No. 5.
CELERY SOUP.
After splitting 6 heads of celery into pieces about 2 inches long, wash
them well, lay them on a hair sieve to drain, and put them in 3 quarts
of clear gravy soup in a gallon soup-pot; let it stew just enough to
make the celery tender, say about 1 hour; take off the scum if any
should rise, season with a little salt. Should you wish to make this
soup at a season when you could not get celery, use the celery seed,
say about 1/2 pint, put this in the soup 1/4 hour before it is done,
with a little sugar.
No. 6.
PEASE SOUP AND PICKLED PORK.
Take 2 pounds of the flank of pickled pork. Care must be taken that the
pork is not too salty, otherwise lay it in water the night before. Put
1 quart pease (split), 2 heads of cut celery, 2 onions peeled, 1 sprig
of sweet marjoram in 3 quarts of water; boil gently for 2 hours, then
put in the pork. Let this boil until it is done enough to eat. When
done wash it clean in hot water and place it on a dish, or else cut it
in mouthfuls and put in a tureen with the soup.
No. 7.
PLAIN PEASE SOUP.
One quart of split peas, 2 heads of celery; let them simmer gently in
broth or soft water (3 quarts) over a slow fire, stirring every now and
then to keep the pease from burning. Add more water should it boil away
or the soup get too thick. After boiling for 3 hours put them through
a coarse sieve, then through a fine one. Wash out your stewpan and
put the soup back into it, let it boil up once. Take off the scum if
any. Fry small square pieces of bread in hot lard until they become a
delicate brown; take them out and let them drain on a sheet of paper.
Send these up with the soup in one side dish and dry powdered mint or
sweet marjoram in another.
No. 8.
LOBSTER SOUP.
Take 3 fine, lively hen lobsters, boil them; when cold split the tails;
take out the fish, crack the claws, and cut the meat in mouthfuls; take
out the coral and soft part of the body, crush part of the coral in
a mortar; pick out the fish from the shell, beat part of it with the
coral; out of this make forcemeat balls, flavored with mace, nutmeg,
grated lemon peel, cayenne, and anchovy. Pound these, with the yolk of
an egg. Have ready 3 quarts of veal broth, bruise the small legs and
the shell, and put them into it to boil for 20 minutes, then strain. To
thicken the soup take the live spawn, crush it in the mortar, with a
little butter and flour, rub it through a sieve and add it to the soup
with the meat of the lobsters and the rest of the coral; let it simmer
gently for 10 minutes.
No. 9.
ASPARAGUS SOUP.
Take all the tender portion of three good-sized bunches of asparagus.
This will make 2 quarts of soup. Put a large saucepan half full of
water on the fire; when it boils put one-half of the asparagus in, with
a little salt; let it boil till done, then drain it off. Put in a clean
stewpan, with 3 quarts of plain veal or mutton broth, cover up close,
and stew one hour over a slow fire. Rub through a sieve, then cut the
other half of the asparagus in pieces one inch long, and send up in the
soup.
No. 10.
TOMATO SOUP OR MOCK HOCK SOUP.
One quart of tomatoes, put on fire and let boil; when done mash through
a sieve 3 tablespoonfuls of sugar, 1 teaspoonful nutmeg and mace
together, and put in tomatoes, 1 tablespoonful of butter, mixed with a
large tablespoonful of flour, stir all into the tomatoes, and put on
to boil again; stir till it boils. Quarter of an hour before serving
pour in 1 pint of milk. Pepper and salt to taste. Stir till it boils up
nicely. Put in 2 tablespoonfuls wine just before dishing up.
No. 11.
FRIED OYSTERS.
For this purpose each and every oyster should be as large, plump,
and fat--fresh, of course, not salt--as you can procure. Any small
ones will serve for sauces, croquettes, soups, etc. Drain off their
juice, put them in a bowl, cover them with ice water, let stand
a few minutes, then place them in a colander and drain them. Dry
between two thin, soft towels, without pressing them, and lay upon a
moulding-board, slightly coated with cracker-dust, finely sifted. Beat
up to a thick rich custard as many eggs and an equal measure of cream
as you need for moistening all the oysters, adding, at the last, a
saltspoonful of salt for every three eggs. Have ready a sufficiency of
finely-sifted bread crumbs prepared by rubbing the heart of a stale
loaf of white bread in a towel and pressing it through a sieve. Dip
the oysters, one by one, into the beaten egg and roll them in the
crumbs till covered in every part. By no means flatten them, but keep
them as round and plump as possible; lay them on napkins and keep in
a cool place for half an hour; again dip, roll in crumbs, and set
aside for another half hour. Now lay them on the wire stand, not quite
touching each other. Set the stand into a deep frying-pan nearly full
of whatever frying mixture you use, which must be boiling hot, and fry
quickly to a deep yellow color, but do not brown them, or they will be
tough and greasy. Lift the stand out of the pan, drain quickly, and
serve the oysters on a hot, white napkin, placed on a hot platter,
and garnish with sprigs of parsley or water cress, stuffed olives,
and small bits of lemon. The daintiest condiment of all is the French
mayonnaise sauce served with lettuce.
No. 12.
FRICASSEED OYSTERS.
Fifty oysters, 6 ounces butter, 3 tablespoonfuls flour, 3 saltspoonfuls
salt, 2 saltspoonfuls white pepper, 2 saltspoonfuls mace, 6 bay leaves,
1 quart cream, 4 yolks of eggs, 1 tea cupful bread crumbs. Put the
oysters, with their juice, into a stewpan on a quick fire; give one
boil, drain them, put them into a hot tureen, and set in a warm place.
Rub the butter, flour, and 3 teaspoonfuls of scalding cream to a fine
smooth paste, stir it quickly into the quart of cream in a bright
stewpan on a quick fire. Add the salt and spice, and stir till it no
longer thickens. Now put in the yolks of eggs, well beaten; stir till
smooth, strain the whole through a fine sieve upon the oysters. Cover
evenly with the crumbs and lightly brown in a quick oven.
No. 13.
SCALLOPED OYSTERS.
Half-gallon oysters for a three pint pudding dish; drain the oysters
well, 1 pint of bread-crumbs, and put pepper, salt, and a little
mustard, nutmeg or mace in the crumbs. Cover the bottom of dish with
the crumbs. Put a layer of oysters with a small piece of butter, then a
layer of crumbs. Continue this way till dish is full, then put 2 or 3
tablespoonfuls of cream on top. Put in a rather quick oven; let bake 20
minutes.
No. 14.
PICKLED OYSTERS.
Drain the oysters. To 1/2 gallon of pickled oysters, 1/2 pint cider
vinegar. Heat the vinegar boiling hot. Put in spice enough to flavor,
cloves, allspice and mace. Put the oysters in the hot liquor till they
get hot; put a little salt in them; scoop them out of the hot liquor
and put them right into the hot vinegar, and put in a covered dish and
set away to cool.
No. 15.
FRICASSEE OF OYSTERS.
Set 75 oysters on the fire with their liquor and an equal quantity of
chicken broth, 1 glass white wine, 2 blades mace; when they boil remove
from the fire, and then from the boiling braise, which return to the
fire; in a clean stewpan put a piece of butter the size of an egg,
1-1/2 teaspoonfuls of flour, stir 5 minutes then add the yolks of 5
eggs, 1 saltspoonful of white pepper and salt, 1 tablespoonful chopped
parsley; don't let it boil; make the oysters hot in it; use as directed.
No. 16.
CHICKEN A L'ITALIENNE.
Common butter, remains of chicken, 12 tomatoes, 1 cup broth, 2
tablespoonfuls onions chopped, a tablespoonful parsley, 1 saltspoonful
each of salt, white pepper, royal thyme, and summer savory, 1
tablespoonful of butter. Cut the remains of chicken into small pieces,
dip into the butter, and fry crisp in plenty of lard made hot for the
purpose; serve with tomato sauce.
No. 17.
FISH CROQUETTES.
Three-pound rock. Boil it till done; skin it and take bones out. Chop
fish up fine with 1 stalk of celery and 2 sprigs of parsley, 1 pint
milk, 2 tablespoonfuls flour, 1/4 pound butter. Mix butter and flour
together; boil the milk and pour it into the flour and butter, making
a rich sauce. Boil 1/2 pint oysters scalded, take the hearts out, cut
them up in small bits and put in the sauce. Put fish in the sauce and
keep stirring till it begins to boil. When done pour out on a platter
and let it get cold. Make croquettes in shape of pears or apples, roll
in beaten eggs and then in bread crumbs. Boil in a croquette kettle of
lard.
Serve these with French potatoes or Saratoga potatoes fried.
No. 18.
POTATO CROQUETTES.
Peel and boil 5 good-sized potatoes till mealy. Rub them fine with a
potato-masher; 1/2 tablespoonful butter, 2 eggs, pepper and salt mashed
well in the potatoes. After they are cool make them out into steeples.
Roll them in beaten egg, then in bread crumbs; boil them in hot lard.
Set them up around the dish.
No. 19.
LOBSTER CROQUETTES.
Two lobsters boiled done, picked and chopped fine; 1/4 loaf of bread
grated fine, little nutmeg, mace to taste, 1/4 pound of butter; mix all
with lobster and 1 egg; make lobster croquettes in pears or steeples,
put them in beaten eggs, then in bread crumbs. Boil in hot lard,
garnish with the claws and parsley.
No. 20.
WINE SAUCE FOR VENISON OR HARE.
Quarter pint of claret or port wine, and same quantity of plain mutton
gravy; 1 tablespoonful currant jelly. Let boil up once and send to
table in a sauce-boat.
No. 21.
MARROW BONES.
Saw the bones even so they will stand steadily; put a piece of paste
into the ends, set them upright in a saucepan, and boil till done. A
beef-marrow bone will take from 1 hour to 1-1/2 hours. Serve fresh
toasted bread with them.
No. 22.
CURRY CHICKEN.
Two young chickens, cut up in joints; place in stewpan a small piece of
butter, a little piece of onion and parsley, 1 pint of water. Let stew
slowly. When most done take 1 teacup of cream, take grease off the top
of the pot, pour in the cream; take the grease, mix it with 2 large
tablespoonfuls of flour; when the chicken begins to boil again put in
the flour moistened with the grease; put in a teaspoonful of curry and
a little salt. Boil some plain rice in a stewpan, when time to dish up
put the curry chicken in center of platter, and the boiled rice all
around the dish, and garnish with water-cresses and parsley.
No. 23.
COLD VEAL AND HAM TIMBALE.
Timbale paste, 1 pound corned ham, 2 pounds leg veal, 6 hard boiled
eggs, 1 teaspoonful each of royal celery, salt, and marjoram, 3 sprigs
parsley, white pepper, and salt to taste. Line the timbale mould with
the paste, first setting it on a greased baking pan; cut the ham and
veal into scallops, and the eggs into slices; with them make alternate
layers with the seasonings; when all are used, fill with water, wet the
exposed edges, and bake in moderate oven 2 hours; when cold open the
mould, and serve as may be desired.
No. 24.
RISSOLES OF CHICKENS.
CHROMSKY MIXTURE.
Roll out paste very thin, cut out with large biscuit cutter, wet the
edges, put a teaspoonful of the mixture on, fold the paste over it
pressing the two edges; fry in plenty of lard made hot for the purpose,
until the paste is cooked. Serve on a napkin.
No. 25.
TERRAPIN.
Take 2 diamond-backs, put them into hot, boiling water or lye. Let them
get entirely done; take them out and let them get cool a little; then
open them and take the dark skin off the feet; take out the meat from
the shell, the entrails, and the liver, being careful not to break the
gall, as it will render the dish unfit to eat; do not use the head;
take 1/4 pound of butter, a small piece of onion, teaspoonful of thyme.
Put these in the stewpan and let them get a little brown, putting in
also a tablespoonful of flour, 1/2 pint of cream, and 1/2 pint of milk.
Let all this boil to a rich sauce, then take it off the fire; grate a
little nutmeg, a pinch of ground allspice and cloves, cayenne pepper to
taste. Take one stalk of celery and chop it up very fine; put it with
the meat; put this in the stewpan of sauce 1/4 hour before dinner on a
fire; let it boil up for 5 or 10 minutes. Just before dishing up put
in a wineglass each of sherry and brandy. Sliders can be cooked in the
same way.
No. 26.
ROAST BONED TURKEY.
This must be boned, as stated in Boned Turkey, with this exception: The
bones must be left in all the lower extremities and in the pinions,
so that when placed in shape these bones will help to form it. Take a
stale loaf of bread, cut all the crust off; 1/2 pound of butter, 1 can
of mushrooms, chopped, pepper and salt, 1 teaspoonful of nutmeg. Chop
all this up fine; stuff every joint where the bone has been taken out
so that it will look plump; tie it up; put in a baking-pan; sift flour,
pepper and salt over it; place a little water in the pan to keep it
from burning; bake 1-1/2 hours in a slow oven; baste it with 1/2 pint
of Madeira wine in the oven; take the turkey out of the pan and make
the gravy with the essence. Make potato croquettes and set all around
the dish.
No. 27.
BONED TURKEY.
Split the turkey down the back, clear the back of meat, then take all
the meat off the wings without breaking the skin, then from the side
of the breast, afterwards from the thighs and legs. We have now taken
all the meat off in one piece, leaving only the carcass of bones. Now
take 2 pounds veal-cutlet, or large-sized chicken, or sausage-meat,
1/4 pound ham, a half-sized can truffles peeled and sliced in half, a
can of mushrooms sliced in half, 1 large stalk celery, 1 teaspoonful
thyme, a half of a small onion, a bunch of parsley; chop fine, except
the truffles and mushrooms; season with pepper and salt to taste.
Take all the dressing together and put it in the meat (which is all
in one piece) taken off the turkey; sew the back up; then sew this in
a bag, and boil gently. A small-sized turkey will take 2-1/2 hours; a
large-sized, 3 hours. Place the carcass in 1/2 gallon of water and
let boil till water is reduced to 3 pints; put in it pepper and salt
and a small piece of onion; then take off and strain. Melt 1 box of
gelatine in a cupful of water. When melted, put in the cool soup, with
the whites of 2 beaten eggs and 2 egg shells. Put it on the fire and
stir till it boils. Let boil 10 minutes, then strain through a flannel
bag. Take a small mould of jelly, garnish with eggs, parsley, beets,
and carrots, putting the jelly alternately between each till mould is
filled. When the turkey is done put it in a close pan and press it.
After getting perfectly cool, jelly with cool jelly, just cool enough
to spread until the turkey is entirely covered. Put the garnishing
moulds on the breast of turkey. Garnish dish with watercress, beets,
and carrots.
No. 28.
CUSTARD FRITTERS.
Half pint milk, 5 eggs, 1/2 cupful of sugar, 1 gill of cream, common
butter. Beat the milk, cream, sugar, and eggs together; strain, put
into a small bowl, set in saucepan with boiling water to reach half
way up the sides of the bowl; steam very gently until set--about 20
minutes--place on the ice until cold; cut into pieces 1-1/2 inches long
by 1 square; dip into common batter, and fry in plenty of hot lard, a
deep fawn color. Serve sprinkled with sugar.
No. 29.
PEACH SAUCE.
Place the peach juice from the can into a small saucepan, add an equal
volume of water, a little more sugar, and 8 or 10 raisins, boil this
10 minutes, strain, and just before serving add 8 drops of extract of
bitter almonds.
No. 30.
LOBSTER FRITTERS.
Common batter, 1 lobster, 1/2 cupful mushrooms, yolks of 4 eggs, 1
cupful of cream, 1 tablespoonful of butter, celery, salt, thyme, white
pepper, saltspoonful of parsley, and 1 tablespoonful of flour. Put the
lobster in 2 quarts of boiling water, with 1/2 cupful salt; boil 25
minutes; when cold remove the meat and fat; cut into small neat slices;
put the flour and butter on the fire in a small stewpan, stir with a
wooden spoon until it bubbles, then add the cream boiling, and the
seasoning; let it boil two minutes, add the yolks and lobster, and mix;
set it back to simmer 4 minutes; pour it out on a well greased dish,
and set it away to get firm by cooling; then cut into neat pieces, dip
in batter, and fry yellow in plenty of lard made hot for the purpose;
have a few nice branches of parsley, quite dry, and fry in the lard
just while you count 15 seconds. Serve on the fritters.
No. 31.
BELL FRITTERS.
Sift 1 pint of flour, pour boiling-hot water on it until it cooks
enough to have the consistency of a stiff batter. Let it get perfectly
cold. Take 5 eggs, 1 tablespoonful of butter, and put in it and beat
all up till it is as light as muffins. Grate in a little nutmeg. Boil
them in hot lard. Make wine sauce to serve with them.
No. 32.
WAFFLES.
With yeast make a thick batter over night. In the morning stir in 1
pint of flour, 3 eggs, 1 tablespoonful of butter, and a little nutmeg
and salt; let it raise again, and fry just before breakfast.
No. 33.
OMELETTE.
Five yolks of eggs, beaten light, and a little finely chopped celery.
Beat the whites to a stiff froth. Just before breakfast put in a 1/4
cup of milk, then pour the whites in with the yolks. Put in a buttered
frying-pan and fry.
No. 34.
RAGOUT OF COLD VEAL.
The neck, loin, or fillet of veal can be used. Cut the veal in cutlets.
Put in frying-pan a piece of butter; when hot, flour and fry the veal a
light brown. Take it out, and put 1 pint of boiling water in the pan;
give it a boil up for a minute and strain it into a basin, while you
make a thickening as follows: Melt an ounce of butter in a pan and mix
with it as much flour as will dry it up; stir it over the fire a few
minutes and gradually add to it the gravy you made in the frying-pan;
let them simmer together for ten minutes. Season with pepper, salt, a
little mace, 1 wine-glass of mushroom catsup or wine till the meat is
thoroughly warmed. Ready-boiled bacon, sliced, may be put in to warm
with the veal.
No. 35.
LARK PIE.
Pick clean 4 dozen larks, singe them; cut off the wings and legs, take
out the gizzards and place the larks on a dish. Cut 2 pounds veal
cutlets and 1 pound of ham into scallops. Fry these in a pan with a
little fresh butter, 1 can of mushrooms, some parsley, 1 small onion,
half a bay leaf, 1 sprig of thyme chopped fine; season with cayenne and
salt and the juice of lemon. To these add 1/4 pint of mushroom catsup
and the same quantity of rich gravy. Boil the whole for 3 minutes, then
place the veal and ham scallops, one upon the other, in the bottom
of the dish; put the larks neatly and closely to each other; upon
them pour over the sauce, and put mushrooms in the centre. Cover with
puff-paste. Bake pie 1-1/4 hours and serve.
No. 36.
CHICKEN PIE A LA REINE.
Paste, 1 plump tender chicken, 1/2 pound salt pork, 1/2 teaspoonful
each of celery, salt, and thyme, 4 sprigs parsley, white pepper and
salt to taste. Cut the chicken up in small joints, the pork in neat
scallops, and stew gently in 1-1/2 pints water until nearly cooked.
Line the edge of a pudding dish with the paste, make layers of the
chicken, pork, and seasonings; when used sprinkle over the chopped
parsley; fill with the gravy, cover, ornament, and wash over with milk,
and bake in steady oven 40 minutes.
No. 37.
LEMON CREAM MERINGUE PIE.
Having made the lemon cream pie, whip the 4 whites of eggs to a dry
froth; gently incorporate 1 cupful sugar; spread over the top of the
pie, and return to the oven to set; a fawn color.
No. 38.
TIMBALES OF MACARONI.
Take 2 quarts of water and boil 1 pound macaroni in it with 1/2 pound
butter, 8 pepper-corns, and a little salt. When done and cold, let
one-half of it drain upon a napkin. Butter the inside of a plain mould,
cut the macaroni into half-inch lengths, and cover the bottom of the
mould with these, placing them on end; cover this with a thick layer
of chicken forcemeat; line the sides of the mould in the same way,
smoothing the inside with the back of the spoon in hot water; fill the
cavity with a blanquette of fowl which has a thick sauce; cover the
whole with a layer of forcemeat as follows: Cut paper to fit the mould,
butter it, spread some forcemeat on it, dip a knife in hot water and
smooth the surface with it, take hold of the paper with both hands and
turn it upside down upon the timbale. Leave the paper on in such a way
that it can be easily removed when the forcemeat has steamed enough.
One and a half hours before dinner place the timbale in a stewpan twice
its size, upon a ring, to prevent it from touching the bottom, so that
the water in the stewpan which only reaches half-way up the mould, may
circulate freely under it. Place on the stove for an hour, then for 1/2
hour more put inside oven to let it get brown on top. When done, remove
paper from the timbale, and carefully lift the mould. Pour some supreme
sauce over it, and garnish with truffles and mushrooms.
No. 39.
SADDLE OF MUTTON.
Take a saddle of mutton, extract the spine bone carefully, trim the
tail end round, cut the flaps square, season the inner part with
pepper and salt, rolling up each flap so as to give a neat appearance,
tying a string around it several times. The mutton must be prepared
for braizing with carrots, onions, celery, cloves and mace; moisten
with a quantity of good stock so as to cover the mutton; place a
buttered paper and lid over all and set the braizing-pan on a moderate
fire. After boiling let it continue to braize or simmer for 4 hours,
carefully basting it; when done take it up and place in oven to dry
on a pan. Dish it up and garnish with carrots, turnips, cauliflowers,
French beans, cucumbers, asparagus heads, small new potatoes and green
pease. Pour some sauce around the mutton and send to the table.
No. 40.
OX-TONGUE.
Get a pickled tongue, run an iron skewer through from one end to the
other, tie a string from one end of skewer to the other, so as to
make it keep its shape; put the tongue on the fire in cold water; let
it boil gently for three hours, then take up, and after removing the
outward cuticle or skin, place in larder to cool; trim neatly, wrap
in a piece of buttered paper, put it in an oval stewpan with a little
broth; 3/4 of an hour before sending to table, put the tongue in oven
or on slow fire to get warmed through, then glaze it and dish it up
with some prepared spinach round it; pour a little sauce and serve.
No. 41.
MUTTON CUTLETS.
Trim the cutlets and arrange in circular order in a pan with a little
clarified butter; fry quickly so as to brown on both sides; before
quite done pour off the grease; add 1/2 pint of red wine (port or
claret), 1 can prepared mushrooms and same quantity small onions
previously simmered in a little butter over a slow fire till done;
season with a pinch of mignonette pepper, little salt, some grated
nutmeg, a teaspoonful pounded sugar; set the whole to boil on fire 2
minutes, add a spoonful of burnt sugar; allow the cutlets to simmer
very slowly for 20 minutes. The cutlets must be dished up closely in a
circle; add a half glass of red wine; boil the whole for 1 minute and
garnish the center with mushrooms; pour the sauce over the cutlets and
serve.
No. 42.
MUTTON CUTLETS WITH CHESTNUTS.
Dish up cutlets, as previously shown, garnish with chestnuts which
have been equally heated in a stewpan, so that the husk will easily
peel off; take the chestnuts with a little good broth and put in clean
stewpan; let simmer; when done pound in a mortar; put in a pan with a
little sugar, nutmeg, 1/2 pint of cream; reduce the pulp, rub through a
sieve, put in stewpan, let it get hot, mix in some butter, pour round
cutlets some thin sauce.
No. 43.
VOL-AU-VENTS.
[Quantity for 2 vol-au-vents].
Paste--One pound of butter, 1 pound of flour; divide butter in 4
parts, rub 1/4 in flour, mix with hand, with a little water, then put
on pastry board; roll out and put the second 1/4 of butter in layers
over this paste; fold and roll it, and add the other two quarters in
the same way; keep 1 hour on ice to cool; roll and cut this paste in
4 parts; roll 1/4 for the top and 1/4 for the bottom of pie. These
must be cut out oval shape; cut the pieces and ends left of the paste
into flower shapes and leaves to garnish the sides of the 2 layers of
pie. The remaining 2 quarters are for another vol-au-vent fixed in the
same way. Cut out the center of top cover and fill in with flowers and
leaves made of pastry. Put in a hot oven and let it bake 3/4 of an
hour. While baking this paste will rise and puff out in form like a
cylinder. While hot take off this flowered center-piece on top of the
pie, and from this opening scrape out all the insides, leaving nothing
but a hollow cylinder of crust. Put in 1/2 dozen real sweetbreads,
parboiled and skinned; 1 dozen truffles, peeled and sliced; 1/2 can of
mushrooms cut in half. Make a sauce of 1 tablespoonful of butter, 1 of
flour, 1/2 pint of cream, 1 pint milk; rub butter and flour together,
boil milk and cream, and make a rich sauce of butter and flour,
milk and cream, all mixed together; cook in this sauce sweetbreads,
truffles, mushrooms, 1/2 teaspoonful of nutmeg, white pepper and salt
each 1 teaspoonful; put in together; stir while boiling; boil 20
minutes. When ready for dinner fill up paste and serve with truffles,
mushrooms, and sweetbreads while hot. Send sauce-boat full of sauce to
the table with the paste.
No. 44.
CROQUETTES.
Take a medium-sized chicken, boil it, a pair of sweetbreads, and 1/2
box of mushrooms, 1 small can of truffles, 1 stalk of celery, a small
onion, a few sprigs of parsley; chop all very fine; bring to a boil
a sauce made of 1 pint of milk and chicken water 1/2 pint, a large
tablespoonful of butter, 2 tablespoonfuls of flour, then beat 2 eggs in
the sauce after cooling; season to taste with pepper, salt, and nutmeg;
add the chopped chicken; put on to boil and stir 15 minutes; pour into
platters to cool; then roll in the shape of pears or eggs; roll them in
a beaten egg and then in bread crumbs; stick in a rib bone at the end
of the pear shapes; boil them in hot lard a delicate brown; then lay on
a napkin in a platter and garnish with parsley. Set them up on a dish
in oval form.
No. 45.
ROCK-FISH CUTLET.
[Can be made from any fish.]
Take a rock-fish, after washing it clean cut it down the back-bone,
take out the back-bone, cut the ribs off, then cut the fish in square
pieces. Take the skin off of them, lard them with small pieces of
truffles, which have been skinned and sliced, the slices being cut in
three-quarters. Then take a sharp-pointed knife and thrust them into
the fish. Salt the fish and put in a cool place for 1 hour. A half
hour before dinner take a medium-sized dripping-pan, put in 1/2 pint
of milk and a tablespoonful of butter; lay all the pieces of fish
separate in this pan with the truffle side up, put a press on them to
keep them straight, set on top of stove for 1/4 hour. When done, take
1/2 pint milk, together with what milk is in the pan, 2 tablespoonfuls
of flour, 1 teaspoonful of white pepper, 1 tablespoonful of butter; mix
the butter and flour together till they come to a cream, then pour the
hot milk on to make rich sauce. Put in this sauce 1 dozen mushrooms and
what truffles are left; cut mushrooms in four quarters. Take up fish
and lap it around your dish. Boil French potatoes and put them in the
centre of dish; garnish the dish with parsley and sliced lemon.
No. 46.
RISSOLES.
Puff paste--Chop the breast of a chicken same as making croquettes.
After boiling it take out 2 teaspoonfuls of the mixture, then roll the
paste out very thin; take a biscuit-cutter and cut the paste; take
the 2 teaspoonfuls of chicken-mixture and a beaten egg and wet the
edge of the cut paste, also wet it all over the top, and roll them in
vermicelli. Boil them till brown in hot lard. Serve on a napkin laid on
a dish garnished with water-cresses.
[See receipt for making croquettes.]
No. 47.
CHICKEN CUTLETS.
[Quantity for one chicken.]
Boil the chicken sufficiently to eat; take it out and let it get cold;
take all the white meat and chop up very fine with mushrooms and a
celery stalk; take 1/4 pound of butter, 2 full tablespoonfuls of flour,
2 yolks and 1 white of eggs, 1/2 pint of milk, 1/2 teacup of mushroom
water, into which a little nutmeg has been grated, 1/2 pint of cream.
Mix the butter and flour together, boil the milk and cream and mushroom
water, into which put the butter and flour; this will make a rich
sauce, which is seasoned to taste. When cooled a little add the beaten
eggs; add chicken, stir up, making a rich paste; boil 15 minutes, stir
while boiling, pour out in a platter, let get cold; make in shape of
mutton cutlets or chops, take the ribs and put in for stems; then roll
cutlets in beaten egg into which bread has been grated, put into hot
lard and fry a delicate brown. Garnish with French pease and parsley,
or mushrooms and parsley. Serve hot.
No. 48.
PATE-LA-FOIE-GRAS.
Make a soup of strong bouillon; let it boil for two hours; put in a
few sprigs of thyme, one of onion, and a small bunch of celery tops;
when done, let cool, and skim grease off. To every 1/2 pint jar of
Pate-la-foie-gras, mix three pints of boullion; take a half box of
gelatine melted in a teacup of bouillon; beat the white of one egg,
and 2 egg-shells (not very light) in bouillon while cool, stir the
melted gelatine till it begins to boil, say for about 10 minutes, add
the pepper and salt. After boiling about 10 minutes strain through a
flannel bag; put on ice, but do not let it get very cold. Put in a
jelly mould a layer of jelly, cut mushrooms into stars and half-moons
and lay on the layer of jelly, then a slice of Pate-la-foie-gras,
next a layer of jelly, cut truffles into small pieces in the shape of
flowers or diamonds, and lay on the layers of jelly; continue till the
mould is filled, then put on ice; garnish to fancy.
No. 49.
CHICKEN SALAD WITH MAYONNAISE SAUCE.
One pair of chickens, boil them done; let get cold, skin them, and cut
up in small dices; 2 dozen stalks of celery; cut up 4 white heads of
lettuce, medium size; 1 of the white hard heads must be cut up with
the celery and chicken. Take a teacupful of sweet oil, 1/4 teacupful
of vinegar, a light half teaspoonful of red pepper, salt to taste, 1
teaspoonful of mustard, 1 medium-sized tablespoonful Worcestershire
sauce; mix that all up together with the chicken and celery; let the
celery be perfectly dry. Take a medium-sized Irish potato, boil it
done, squeeze it through a fine sieve; put in it a teaspoonful of
mustard, cayenne pepper to taste, 2 yolks of raw eggs and 2 boiled ones
mashed up very fine. Now beat the potatoes and eggs well up together,
add half teacupful of vinegar, a little at a time, and the contents of
3 half pints of olive oil; work it one way till it becomes perfectly
stiff and light; put it in ice-box 1 hour and let get cold. When you
dish up put salad on dish, put the sweet oil dressing all over the top
as an icing. Boil red beets and carrots, cut them into diamonds, roses,
etc., and garnish the salad with it and sprigs of parsley; take the
other three heads of lettuce, cut in four quarters, take one-quarter
and put in center of salad, and put the others around the dish with
parsley.
No. 50.
APPLE CHARLOTTE.
Take 6 large apples and chop very fine, grate the inside of a stale
loaf of bread into crumbs, grate half a nutmeg, take a three-pint tin
pudding-pan, line it thickly with thin-sliced buttered bread, a layer
of bread crumbs, a layer of apples, and a layer of butter, composed of
small pieces; continue to add till the pan is packed very tight--make
the last layer of butter and sugar. Bake in a moderately hot oven two
hours; serve with cream sauce. Put sugar in every layer.
No. 51.
CONSUMME.
Take a pint of consommé, with 3 well-beaten eggs in it, and a little
salt, and pour it into a baking dish; put it in oven and let it bake 15
minutes. This will bake brown like a cake. Try with a knife-blade; if
done the knife will be clear. Put it to cool, and then take the top and
bottom crust off, cut the middle into diamonds and put them in tureen,
and then pour over them the soup.
No. 52.
FISH CREAM A LA LAIT.
Take any kind of large white fish, 4 pounds to a three-pint
pudding-pan; wash the fish in cold water, put on to boil, and let get
cool. Take off the skin and flake the meat off the bones with a fork;
parboil a pint of oysters; when done put to cool, then take out the
hearts; boil half pint of milk and half pint of cream, beat up 2
tablespoonfuls of flour and 1 of butter to a light cream, which must be
stirred into the boiling milk and cream; this will make a rich sauce;
season with pepper and salt to taste. Take off the sauce when done and
stir in fish and oysters, then put in a pudding-dish and put a layer of
bread crumbs on top; over the bread crumbs put flakes of butter. Put
in oven and let bake 20 minutes; make potato croquettes and lay on the
dish, which must be garnished with parsley; serve hot.
No. 53.
SALMON FILLETS.
Take 5 pounds of salmon, cut it down the back, and take out the
fillets. Lard it very close with thin strips of lard, put on with
larding-needle. Put on gridiron, broil it; put butter, pepper, and
salt on when broiling. After it is done, take 1 quart of oysters to
one dish of fillets; drain the oysters of all liquor; fricassee them.
Take 1 teacupful of cream, 1 tablespoonful of flour, 1 tablespoonful of
butter, put in a little mace to season, and make a sauce; then put in
the oysters, and let it boil up once to get done. Pour in 1 wine-glass
of wine. Take your fish, lap the ends over each other on the dish;
pour your oysters in center. Take 1 scoop French potatoes, and put
four piles around the dish. These potatoes must be boiled in lard and
seasoned to taste.
No. 54.
SADDLE OF VENISON.
[12 pounds.]
Take the top skin off. Take portion of fat out, skewer it pretty round;
let it cook 3/4 of an hour; cut it down in the back, take out the
fillets, slice them, pepper and salt them, and put them back. Make a
sauce of 1 cup of sugar, 1/2 cup of vinegar, 2 teacups of tomatoes,
the essence out of the venison, 1 teaspoonful of nutmeg, 1/2 teacup of
wine. Serve it with the venison. Make potato croquettes to put around
the dish.
No. 55.
MUSHROOM CATSUP.
Full grown mushrooms are preferred. Put a layer of these in a deep
earthen pan, and sprinkle them with salt; then another layer of
mushrooms and more salt, and so on alternately salt and mushrooms. Let
them remain 2 or 3 hours, by which time the salt will have gone all
through the mushrooms, and make them easy to break; then pound them in
a mortar or mash them well with your hands, and let them remain for a
couple of days, not longer, stirring them up and mashing them well each
day; then pour them in a stone jar, and to each quart add 1-1/2 ounces
of whole black pepper, 1/2 ounce of allspice; stop the jar very close,
and set it in a stewpan of boiling water; let it boil for 2 hours. Take
out the jar, and clear the juice of settlings by pouring through a hair
sieve into a clean stewpan; let it boil gently for 1/2 hour. Keep in a
dry, cool place; cork tightly or it will spoil.
No. 56.
WALNUT CATSUP.
Take 6 half sieves of green walnut shells, put them in a tub, mix
well with common salt (from 2 to 3 pounds), let it stand for 6 days,
frequently beating and mashing them; after a while the shells will
become soft and pulpy. Pushing the shells up one side of the tub and
tipping the tub a little, the liquor will run to the other side. This
will be nice and clear. Take it out; repeat the above process until
no more liquor can be obtained. You will get in all about 6 quarts.
Let this simmer in an iron boiler as long as any scum rises. Bruise
1/4 pound of ginger, 1/4 pound of allspice, 2 ounces of long pepper, 2
ounces of cloves, put these in the liquor and boil slowly for 1/2 hour.
When bottled put an equal quantity of spice in each bottle. When corked
let the bottle be well filled up. Cork tightly, seal them over and put
in a cool and dry place for 1 year.
No. 57.
MUSTARD QUICKLY MADE.
Mix very gradually and rub together in a mortar 1 ounce flour of
mustard, 3 tablespoonfuls of milk or cream, 1/2 teaspoonful of salt,
and same of sugar; rub together until smooth.
No. 57.
STUFFING FOR VEAL, TURKEY OR DUCK.