scrape inside clean. To make stuffing, cut 2 slices of baker's bread;
spread each with butter and sprinkle on pepper and salt, pounded sage;
moisten it with hot water; fill the inside of the fish with this; tie
a cord around it to keep stuffing in; dredge outside with flour; stick
bits of butter all over outside; mix one teaspoonful each of salt and
pepper over surface; then lay fish on muffin ring in dripping pan; put
in 1 pint of water to taste with; if this is used up while baking, add
more hot water; bake 1 hour in quick oven; baste often. When the fish
is done there should be 1/2 pint of gravy in pan; if not, add more hot
water; dredge in a full teaspoonful of flour with a bit of butter,
a lemon sliced thin; stir this smooth, then pour in gravy-boat; lay
slices of lemon over fish and serve with mashed potatoes.
No. 202.
LOBSTER SAUCE.
Pick out the meat, boil down the shell, use the liquor for making the
sauce with minced lobster, and buttered rolled flour. The berries may
be used uncrushed.
No. 203.
OYSTER SAUCE.
Open the oysters, strain the liquor, put it in saucepan with butter
rolled in flour; when melted add the oysters and a little cream. As
soon as it boils add lemon juice; beaten mace and white pepper may be
used.
No. 204.
SOFT CLAMS FRIED.
Take them from the shell, wash them in plenty of water, lay on a napkin
to dry. Roll in flour very thickly; have a frying-pan one-third full
of hot lard, a tablespoonful of salt to 1 pound of lard; lay the clams
in with a fork one at a time; lay close together, and fry gently till
brown on one side, then turn them over and let the other side brown.
Place in hot dish ready for table.
No. 205.
CRABS DRESSED COLD.
Pick out all the flesh, mix it with oil, vinegar, cayenne pepper, and
some yolks of hard boiled eggs; put all this in the shell, then on a
dish with fresh herbs and lettuce around it--fresh water-cresses will
do to decorate with.
No. 206.
LOBSTER SALAD.
Pick out all the flesh from the lobster, taking care of the coral,
if any; cut up the meat, not very small, put it in a salad dish,
add anchovy, a few olives, chopped pickles, quartered hard boiled
eggs, lettuce torn but not cut up; just before serving pour over the
dressing; stew coral on top; sliced cucumber and an onion might be
added.
The dressing is prepared in this way: Beat well the yolks of two fresh
eggs and stir in one half teaspoonful of salt, 4 teaspoonfuls of mixed
mustard, a pinch of cayenne pepper; add olive oil a little at a time,
stirring all the while with a silver fork till it becomes stiff and
flaky--it requires a half pint of oil--add 2 tablespoonfuls of vinegar;
don't pour in more than a teaspoonful of oil at once. This quantity of
dressing will do for 5 or 6 pounds of lobster.
No. 207.
FISH IN JELLY.
Make jelly by boiling down fish of any kind or calves' feet; clear it
with white of egg, and pour a little milk in a mould. When jelly is
set, put the prepared fish on it, and pour in more jelly till the mould
is filled. When congealed, put a hot cloth round it for a little while,
and turn it out on a dish. Serve for supper or luncheon.
No. 208.
DEVILED FISH.
Any kind of fish will do. Soak it for half an hour in vinegar, catsup,
or any stock sauce. Drain and boil them, and serve with horseradish or
mustard-sauce. You may roll your fish in curry powder if you wish.
No. 209.
FISH IN BATTER.
Rub some slices of fish in spices or shred herbs; then dip in batter,
and fry brown.
No. 210.
FISH SANDWICHES.
Butter both sides of slices of bread. Upon half of their number lay
thin fillets of anchovy, sardine, smoked salmon, or any other fish;
sprinkle seasoning on top, and put the other slices on them. Lay the
sandwiches on a dish, and place in oven till brown. The soft roe of
shad or herring spread between bread and butter is good.
No. 211.
FISH PATTIES.
Use light paste. Have the large oysters. Make them hot by putting them
in cream or a little butter, mixed with oyster liquor and delicate
seasoning. Thicken with yolk of egg, and put in crust already baked in
patty-pans. Take flesh from the tail part of cray-fish or lobsters; cut
in slices. For salmon patties scrape the flesh with a knife, season
with cayenne pepper; mix with a little butter or cream and yolk of egg,
and shake it gently over the fire till done. Eels must be stewed in
gravy, and the meat pounded in a mortar together with a little parsley
and butter, and seasoning; warm it up with a glass of wine, and place
in patty-crusts.
No. 212.
FISH SCALLOPED.
Beard the oysters and scallops; halve or quarter them; pack them in
scallop-shells or small tins. Lay pieces of butter on them, and bake
till brown on top. Serve them in the shells. Thin slices of salmon,
pike, or turbot serve in same way. Squeeze lemon-juice over, to serve.
No. 213.
FISH, BOILED.
Place the fish in salted water, cold, if the fish is large, and hot if
small sized. In the latter case, 2 or 3 minutes in boiling water will
be enough; and a sheep's-head of 4 or 5 pounds will not require more
than 10 minutes from the time the water boils. Use a strainer to place
fish in saucepan. Salmon and all dark-fleshed fish require more boiling
than white-fleshed kinds. Vinegar must be rubbed on the outside of fish
before it is boiled; this keeps the skin from cracking. Serve boiled
fish upon a napkin.
No. 214.
FISH, SALTED.
If your are to salt your fish never wash or wet it, but split open the
larger fish, and remove the heads and intestines of the others, after
scraping them; then pack them in a pickle-tub with finely powdered salt
between each layer. The fish must be well covered on the top with salt.
No. 215.
FISH, CURRIED
A curry of lobster, shrimps, prawns, or crayfish is easily prepared.
Take enough of the meat of either and rub it in curry powder. Have
boiling gravy ready in a saucepan to make sauce for fish; when it boils
take it off the fire, and add bits of butter and beaten yolks of egg to
thicken with.
No. 216.
ORDINARY OMELETTE.
Beat and strain your eggs, season them, and add 1 tablespoonful of
water, milk, or stock to every 6 eggs. Let some butter or oil get
hot in a frying-pan, and pour in the eggs. When omelette is set and
of a pale brown color on the underside, take it up, fold it together
lightly, and serve hot. Do not turn omelettes in the pan.
No. 217.
SARDINE OMELETTE.
Bone the preserved fish, cut in dice pieces, toss it in olive oil;
prepare the eggs in the usual way, season them and pour them up on the
fish in the pan; or, fry the eggs separately and place the fish on the
omelette when it is ready.
No. 218.
BACON OMELETTE.
Mince some cold boiled bacon, and mix it with eggs which are spiced
and well beaten, or take raw bacon, chop it, put in frying-pan till
browned, then pour beaten eggs on it, or else place some bacon on eggs
just poured in frying-pan. When set, fold the omelette and serve with
tomato sauce in the dish.
No. 219.
APPLES AND RICE.
Boil 1/2 pound rice in 1 quart of new milk. At the same time put some
preserved apples in the oven to get hot. When the rice is done arrange
it around a dish; put the preserve in the center; dust some sugar over
it, and garnish the rice with slices of candied lemon peel. Before
serving lay some pieces of fresh butter upon it. Must be eaten warm.
No. 220.
CHARLOTTE DES POMMES.
Peel and slice some apples; take a loaf of fine white bread; free it of
crust and cut it in thin slices well buttered. Fit them in a mould well
buttered, and put in a layer of apples sprinkled with grated lemon;
peel and sweeten them with brown sugar. Next place a slice of bread and
butter till mould is full; squeeze in the juice of two lemons, and bake
it for 1 hour. Turn it out and serve as you would cake.
No. 221.
RED APPLES IN JELLY.
Nice formed apples in a stewpan with water to cover them. Add a
spoonful of powdered cochineal, and simmer gently. When done put in
dessert dish; add white sugar and juice of 2 lemons for a syrup. When
boiled to a jelly put it in the apples. Decorate dish with lemon-peel
cut in slices.
No. 222.
APPLE CHOCOLATE.
Boil in 1 quart of new milk 1 pound scraped French chocolate and 6
ounces of white sugar. Beat the yolks of 6 eggs and the whites of 2.
When the chocolate has come to a boil, take off of fire; add the eggs,
stirring well. At the bottom of a deep dish place a good layer of
pulped apple, sweetened to taste; season with cinnamon. Pour chocolate
over it and place the dish on a saucepan of boiling water. When the
cream is set firmly it is done. Sift powdered sugar over it, and glaze
with a red hot shovel.
No. 223.
APPLE JELLY.
Peel and core fine flavored apples; cut in large pieces and boil in
very little water. When done put through a hair sieve; press them so as
to get all the juice. For every quart of jelly take 1 pound of white
sugar; boil it in the water which was used for the fruit, and skin it.
Add the juice of the apples with the juice of four oranges squeezed
into each quart. Boil 1/2 hour and keep it ready for use.
No. 224.
OYSTERS A LA POULETTE.
Put 25 oysters or one quart on the fire in their own liquor. The moment
it begins to boil turn it into a hot dish through a colander. Leave
the oysters in the colander. Put into the saucepan 2 ounces of butter,
and when it bubbles sprinkle 1 ounce of sifted flour; let it cook a
minute without taking color; stir it well with a wire egg-whisk; then
add, mixing in well, a cupful of the oyster liquor; take it from the
fire; mix in the yolks of 2 eggs, a little salt, and a very little red
pepper, 1 teaspoonful of lemon juice, 1 grating of nutmeg. Beat it
well, and then return it to the fire to set the eggs, without allowing
it to boil; then put the oysters in.
No 225.
TRUFFLED OYSTERS.
Four dozen large oysters, 1 can of truffles, 6 ounces of chicken, 3
ounces of fat salt pork, 5 eggs, flour, toast, red pepper. Mince and
then pound to a paste the chicken and salt pork, add red pepper, a
pinch of salt, and the truffles cut fine and mixed in; lay the oysters
out on the napkin, insert a penknife at the edge and split each oyster
up and down inside without making the opening too large, then push in
the forcemeat. As the oysters are stuffed lay them in flour and then
dip in beaten egg and drop a few at a time in hot lard, and fry three
or four minutes. The lard should be deep enough to immerse them. When
they are golden brown take them up, drain on paper and put on toast.
No. 226.
PHILADELPHIA STYLE OF COOKING CANVASBACK DUCK.
Draw the duck and sew up the incision tightly and closely, leaving one
opening; through this fill the interior with red currant jelly and good
port wine. Sew up and close the opening and roast the duck 20 minutes
in a hot oven; by this process the jelly, the wine, and the natural
juices off the duck combine and permeate the flesh, giving a most
delicious result.
No. 227.
BROILED STUFFED OYSTERS.
Grate the yolks of hard-boiled eggs, 4 or 5 to every dozen of the
largest oysters; mince half as much salt pork and mix in black pepper,
chopped parsley, add a raw egg, the yolk to make a paste; split the
inside by moving a penknife up and down without making a very large
opening at the edge; add the stuffing, dip them in fine breadcrumbs,
then into melted butter on a plate, then into breadcrumbs again, and
broil them over a clear fire.
No. 228.
GAME SOUP.
Take all the meat off the breasts of any cold birds left from
preceding day. Pound it in a mortar, beating to pieces the legs and
bones, and boil them in some broth for an hour. Boil 6 turnips, mash
them and strain through cloth with the pounded meat. Strain the broth
and put a little of it at a time into the sieve to help you strain
all of it through. Put soup kettle near the fire, but do not let it
boil. When ready to dish your dinner, have 6 yolks of eggs mixed with
1/2 pint of cream; strain through a sieve; put soup on fire, and when
coming to a boil put in eggs and stir well with wooden spoon. Do not
let it boil, lest it curdle.
No. 229.
ARTICHOKES.
Soak them in cold water, wash them well, and put them in plenty of
boiling water, with a handful of salt, and let them boil gently till
they are tender, which will take 1-1/2 to 2 hours. To know when they
are done, draw out a leaf. Trim them and drain them on a sieve. Send up
melted butter with them, which some put into small cups so that each
guest may have one.
No. 230.
STEWED OYSTERS.
Large oysters will do for stewing. Stew a couple of dozen in their own
liquor. When coming to a boil, skim well, take them up, beard them,
strain the liquor through a sieve, and lay the oysters on a dish.
Put an ounce of butter in a stewpan; when melted, put to it as much
flour as will dry it up, the liquor of the oysters, 3 tablespoonfuls
of milk or cream, a little white pepper, salt, a little catsup,
chopped parsley, grated lemon peel and juice. Let it boil up for a
couple of minutes till it is smooth, then take it off the fire, put in
the oysters, and let them get warm. Line the sides and bottom of a
hash-dish with bread sippets and pour your oysters and sauce into it.
No. 231.
FRICASSEED RABBIT.
Take a fine, fat rabbit, clean it well, salt and pepper it, put it in
hot lard to fry to a pretty delicate brown; when done take out, pour
out a portion of the grease, and cut up three onions, thicken with
three tablespoonfuls of flour, stir well, pour on water enough to cover
the rabbit, which is now put back in the skillet; cover it over and let
boil for 3/4 of an hour. Just before serving cut up a little parsley
and put in; serve it with either roasted or fried potatoes.
No. 232.
COLD VEAL AND HAM TIMBALES.
Timbale paste, 1 pound of corned bacon, 2 pounds of leg veal, 6 hard
boiled eggs, 1 teaspoonful each of celery salt and marjoram, 3 sprigs
of 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 of the paste cover, ornament the edges, and bake in a
moderate oven 2 hours; when cold open the mould and serve as may be
desired.
No. 233.
BEEFSTEAK AND OYSTERS.
Take a tender sirloin steak, put it in a hot skillet, let it fry 15
minutes; when done take the hearts out of 1 quart of oysters, and
put the oysters in the skillet where the steak came out, sprinkle a
little flour over them, a small piece of butter, a little of the oyster
liquor, enough to make a nice gravy; season to taste and a little
nutmeg. Put steak on platter, pour this oyster gravy over them, and
serve hot.
No. 234.
FRICASSEED CHICKEN.
ONE PAIR.
Cut a chicken in quarters, make a rich gravy of 1 pint of milk, 1 pint
of water or oyster liquor, 3 tablespoonfuls of flour, a little butter
mixed in the flour; after the chicken nearly boils in the milk and
water, then put in the flour mixed with the butter; put in a few sprigs
of parsley; let all boil till done. Boil some rice in a saucepan so as
not to break up the grains; put the chicken when done on the platter,
put the rice all round dish, pour the gravy in the center all over the
chicken, and serve hot.
No. 235.
ROASTED LEG OF PORK, CALLED MOCK GOOSE.
Parboil it; take off the skin; then put it down to roast; baste it
with butter, and make a powder of finely minced or dried powdered
sage, black pepper, salt, and some breadcrumbs rubbed together through
a colander. Add to this some finely minced onion; sprinkle it with
this when almost roasted. Put 1/2 pint made gravy into the dish, and
goose-stuffing under the knuckle-skin, or garnish the dish with balls
of it fried or boiled.
No. 236.
KIDNEYS.
Cut them lengthwise, score them, sprinkle some pepper and salt on them,
and run a wire skewer through them to keep them from curling on the
gridiron, that they may broil evenly. Broil them over a clear fire,
turning them often till done. This will take about 10 or 12 minutes if
you have a brisk fire, or fry them in butter, and make a gravy in the
pan after taking the kidneys out by putting in a teaspoonful of flour;
as soon as it looks brown, put in as much water as will make gravy. It
will take 5 minutes more to fry them than to broil them. A few parsley
leaves chopped fine, and mixed with a little butter, pepper, and salt,
may be put on each kidney.
No. 237.
STEAKS.
Cut the steaks rather thinner than for broiling. Put some butter into a
frying-pan, and when it is hot lay in the steaks and keep turning them
till they are done enough. By this means the meat will be more equally
dressed and more evenly browned, and will be found to be much more
relishing.
No. 238.
FISH TURBOT.
Boil a 5-pound of any firm fish not quite done; take it out and pick
all bones out of it; then make a cream sauce for it. Having taken the
hearts out of 1 pint of oysters, put them in the cream sauce; also 1/2
pint milk, 2 tablespoonfuls flour, 1 tablespoonful butter, 2 yolks
of eggs. Let all boil together; then put the fish in it; season with
pepper and salt to taste; put into a pudding-dish. Chop up a stalk of
celery very fine, and put in it; sift some breadcrumbs over it, with
small bits of butter. Put in oven and let bake 3/4 hour. Garnish dish
with fried oysters or fried potatoes.
No. 239.
TONGUE.
Tongue requires more cooking than a ham. One that has been salted and
dried should be put to soak 24 hours before wanted, in plenty of water;
a green one from the pickle needs soaking only a few hours. Put the
tongue into plenty of cold water and let it be 1 hour gradually warming
and give it from 3-1/2 to 4 hours very slow simmering according to size.
No. 240.
HAM.
Give it plenty of water-room, and put it in while the water is cold;
let it heat gradually and let it be on the fire 1-1/2 hours before it
comes to a boil; let it be well skimmed and keep it simmering very
gently. A middle-sized ham will take from 4 to 5 hours according to its
thickness.
No. 241.
FRIED PERCH.
Wipe the fish well, wipe them on a dry cloth, flour them lightly all
over, and fry them 10 minutes in hot lard or drippings; lay them on a
hair sieve. Send them up on a hot dish garnished with sprigs of parsley.
No. 242.
BREAD AND BUTTER PUDDING.
Have ready a quart dish; wash and pick 2 ounces of currants; strew a
few at bottom of dish; cut about 4 layers of very thin bread and butter
and between each layer strew some currants. Then break 4 eggs in a
basin, leaving out 1 white; beat them well and add 4 ounces of sugar
and a nutmeg; stir it well together with a pint of new milk; pour it
over about 10 minutes before you put it in the oven. Bake 3/4 hour.
No. 243.
PANCAKES AND FRITTERS.
Break 3 eggs in a basin, beat them up with a little nutmeg and salt;
put to them 4-1/2 ounces of flour and a little milk; beat to a smooth
batter. Add, by degrees, milk enough to make the thickness of cream.
Frying pan must be about the size of a pudding-plate and very clean
or they will stick; make it hot and to each pancake put in a piece of
butter as large as a walnut; when it is melted pour in the batter to
cover the bottom of pan; make them the thickness of a half-dollar; fry
a light brown on both sides.
Apple fritters can be made in the same way by adding 1 spoonful more of
flour. Peel your apples and cut them in thick slices, take out core,
dip them in the batter, fry in hot lard. Put on sieve to drain; grate
loaf sugar over them.
No. 244.
BOSTON APPLE PUDDING.
Peel 1-1/2 dozen good apples, take out cores, cut them small, put in
stewpan that will just hold them with a little water, cinnamon, 2
cloves, and the peel of a lemon; stew over a slow fire till soft, then
sweeten with moist sugar, and pass it through a fine sieve. Add to it
the yolks of 4 eggs and 1 white, 1/4 pound butter, half a nutmeg, a
grated lemon peel, and juice of 1 lemon; beat all together; line inside
of pie-dish with good paste; put in the pudding and bake half an hour.
No. 245.
SPRING FRUIT PUDDING.
Peel and wash 4 dozen sticks of rhubarb; put in stewpan with the
pudding, a lemon, a little cinnamon, and enough moist sugar to make it
sweet; set it over a fire and reduce it to a marmalade; pass through
a hair sieve and go on as directed in the above receipt, leaving out
lemon juice, as the rhubarb is acid enough.
No. 246.
NOTTINGHAM PUDDING.
Peel 6 apples, core them but leave the apples whole; fill up where you
took out the core, with sugar. Place them in a pie-dish and pour over
them a nice, light batter, prepared as for batter pudding; bake an hour
in moderate oven.
No. 247.
MAIGRE PLUM PUDDING.
Simmer 1/2 pint of milk with 2 blades of mace, and a roll of lemon peel
for 10 minutes, then strain it into a basin, set it away to get cold,
then beat 3 eggs in a basin with 3 ounces of loaf sugar and the third
of a nutmeg, then add 3 ounces of flour, beat it well together, and
add the milk by degrees. Put in 3 ounces of fresh butter broken into
small bits and 3 ounces of breadcrumbs, 3 ounces of currants washed
and picked clean, 3 ounces of raisins stoned and chopped; stir it well
together, butter a mould, put it in, and tie a cloth tight over it;
boil 2-1/2 hours, serve it with melted butter, 2 tablespoonfuls of
brandy, and a little loaf sugar.
No. 248.
PLAIN BREAD PUDDING.
Put 5 ounces of breadcrumbs in a basin, pour 3/4 pints of boiling milk
over them, put a plate on the top to keep in the steam, let stand 20
minutes; then beat up quite smooth with it 2 ounces of sugar, and a
saltspoon of nutmeg; break 4 eggs on a plate, leaving out 1 white, beat
them well and add them to the pudding; stir it well together, and put
it in a mould that has been well buttered and floured; tie a cloth over
it and boil one hour.
No. 249.
FLEMISH WAFFLES.
One and one-half pints of flour, 1/2 teaspoonful of salt, 2
tablespoonfuls of sugar, 3 tablespoonfuls of butter, 1-1/2 teaspoonfuls
of baking powder, 4 eggs, 1/2 pint of thin cream, 1 teaspoonful each
of the extract of cinnamon and vanilla; rub the butter and sugar to
a cream, add the eggs one at a time, beating 3 or 4 minutes between
each addition; sift flour, salt, and powder together, add these to the
butter, etc., with the vanilla, cinnamon, and thin cream. Mix into
batter as for griddle cakes, have waffle-iron hot and well greased,
pour in batter enough to fill it two-thirds full, shut it up, and turn
it over immediately; be careful not to get the iron too hot, as the
waffles will only take from 4 to 5 minutes to cook. When done sift
sugar over them and serve at once on a napkin.
No. 250.
SOFT WAFFLES.
One quart of flour, 1/2 teaspoonful of salt, 1 teaspoonful of sugar,
2 teaspoonfuls of baking powder, 1 large tablespoonful of butter,
2 eggs, 1-1/2 pints of milk. Sift flour, powder, and salt together,
rub in the butter cold, add the beaten eggs, mix into batter, have
waffle-iron hot and well greased each time; fill two-thirds full and
close it up; when brown turn over, sift sugar on them and serve hot.
No. 251.
CRANBERRY TART.
Pick and wash some cranberries in several waters, put them in a dish
with the juice of half a lemon, quarter of a pound of loaf sugar
crushed to 1 quart of cranberries; cover it with puff paste and bake it
three-quarters of an hour. If tart paste is used take it from the oven
five minutes before it is done and ice it; return it to the oven, and
send to the table cold.
No. 252.
APPLE TART.
Pare, core, and quarter some apples; make an apple pie; then when pie
is done cut out the whole of the center, leaving the edges; when cold
pour on the apple some rich boiled custard, and placed round it some
small leaves of puff paste of a light color.
No. 253.
GRAHAM MUFFINS.
One quart of Graham flour, 1 tablespoonful of brown sugar, 1
teaspoonful of salt, 3 teaspoonfuls of baking powder, 1 egg, and 1 pint
of milk; sift the flour, sugar, salt, and powder together; add the
beaten egg and milk, mix into a batter, fill cold well-greased muffin
pans two-thirds full; bake 15 minutes in hot oven.
No. 254.
YORKSHIRE PUDDING.
[Under Roast Beef.]
This pudding is to accompany a sirloin of beef, loin of veal, or any
fat, juicy joint. Six tablespoonfuls of flour, 3 eggs, 1 tablespoonful
of salt, 1 pint of milk so as to make a tolerably stiff batter, a
little stiffer than for pancakes; beat it up well--it must not be
lumpy; put a dish under the meat and let the drippings drop into it
till it is quite hot and well greased, then pour in the batter; when
the upper surface is brown and set, then turn it over that both sides
may brown alike. If you wish it to cut firm and the pudding an inch
thick, it will take two hours at a good fire.
No. 255.
CORN BREAD.