"Religion feed. Food the body. AND ROUTLEDGE. Eba ^untixzp mii^ &mu)i W^onpun^. AUTHOR OP " THE MODERN HOUSEWIFE. 1860. By ALEXIS SOYER." ETC. WALKER Sl?REET.'] . ETC. ITEW YORK Author of : 56." Soter's Hixiory o/F&od. WARNE. LOIS DDK: EOUTLEDGE. Education the mind.? the soul.SHILLING' roR COOKERY THE PEOPLE: EMBKACING AN ENTIEELY NEW SYSTEM OF PLAIN COOKERY AND DOMESTIC ECONOMY. FAKRINGDON STREKT. iTIie this Work reserves the right cf translating it.


ALEXIS SOYER . ETC.TO THE EiaHT HONOURABLE THE EARL OF SHAFTESBURY. and more than repays me for the time and study I have devoted to its production With the highest consideration. has a claim upon my most profound gratitude. The kind the dedication of this condescension which permits to one of such eminent work philanthropic sentiments as your Lordship. ETC. I have the honour to be. ETC. My Lord. Your Lordship's most humble and obedient servant.


which has actually attained its hundred and tenth thousand in less than four months.000 copies. I immediately went to my Mr. the year A. SOYEE in 18M . The majority making it of those friends being ladies. who in a few seconds produced a facsimile of Yours most gratefully and devotedly. my power society. It is with the most profound gratitude that I have once to more thank the British public . I have been induced by some friends to make work as I my appearance at the head of th@ am now in my ninth lustre. and a point of to those honour never to refuse anything in charming members of friend. Hogg. the last edition of 10. completing the above wonderful number.PREFACE TO THE 110^= THOUSAND. the eminent photographer of West Strand. In this. for their extraordinary and ever increasing patronage extraordinary is indeed the only word appKcable to the success of this my last work.


.CONTENTS. . Note Cottage Roasting . • . . Fish in Tin-pan in Oven . • • Eggs . . Curious Effects of Imagination . . .. • • • • • . Time-table for Roasting . . .. On Meat in Baker's Oven . An Improved Baking-dish. • • A Series of Receipts on Baked Meats • A Meat Puddings Meat Pies Vegetables General Lesson on the Cooking of Vegetables Plant called the Thousand Heads .. the Economy of Roasting by Gas. . Ox-liveT as used in France French Pot-au-feu Important Remarks on Cod-liver Oil Carthusian of Meat and Vegetables General Ignorance ef the Poor in Cooking The Gridiron and Frying-pan . How to Boil all kinds of Fish . Letter Letter Letter I I • . Introduction to Baking Stewpan • Hints on the Pig . • • • • • .. Fisli on Gridiron .. . .• • • • • • • • • • Soups in Iron Saucepan or Sfcewpan Gridiron . Omelettes or Fraise On Pastry . fjuass iNTKODXTCTIOir. . • few Hints on Baking Meat • «. • ^ On Roasting How On to Roast . Important Remarks on Steak and Rumpsteak Introduction to Frying-pan Fowls . Fried Fish The Three-legged Iron-pot Important Observations on Curing Hams and Bsu^on • Lamb ..

« • 174 175 • • ib. Introduction to Sweet and Savoury Pies Sweet and Fruit Puddings Observations on Bottled Preserves . or Galette . to obviate the reading of two or three receipts to be able to execute one.125 . • • .. 168 170 ib. as the same food may be used. » . some of them may appear to the reader to be repetitions. » Relishes • . . their dish will be found well seasoned and properly cooked. Stewed Fruits . By my plan my readers may read and prepare the contents of two or three lines at a time. but I want to draw your attention to the fact. . 126 128 134 140 142 146 149 155 159 ib. Many of the receipts may appear to you rather lengthy. so that when they get at the end of a lesson. and the few references I unavoidably make will.. 161 166 ib. • On the Selection of Vegetables • Soyer's Aerial Cooking Stove . . yet each process will differ one from the other. that they are more than receipts indeed.. . Aliscellaneous Pickles . . Mushrooms Culinary. after a little practice. Hints on Coffee. A few < . In some cookery books many receipts are explained in few lines. Secondly. « -^ . . most of the receipts.CONTENTS* PAGB National Frencli Cake. . Sweet and Fruit Cakes Bread Sauces Salads « . . I may call them plain lessons. become familiar to my readers. . Tea. . some containing a number of receipts in one. — . First. which at first sight gives to the thing the appearance of simplicity . I have made each receipt in itself as complete as possible. Kitchen Requisites . which is not the case. « • . but when acted on by the uninitiated are found totally impracticable. . as regards seasoning and proportion. . . Beverages • . IMPORTANT OBSERVATIONS. . having been especially written for the various ordinary kitchen utensils. Series of New and Cheap Drinks On Marketing . from having been cooked in a different manner. &c..

which have conveyed my receipts from time to time. mechanic. In the course of my peregrinations. I must say I have not lost any time . so quickly. the means of making the most of that food which the Heavens has so bountifully spread great Architect of the before us on the face of the globe. passed flight. that I The time has. until was not aware of its hasty I took up the last edition of our "Housewife. But you dearest. with a promise that I would send as should be of use to the artisan. and I have viewed with pleasure the exertions made by philanthropic individuals to improve the morals of the labouring class. But still I have found a great want of knowledge in that one object which produces almost as much comfort as all the rest put together." still. and render their dwellings more comfortable. have been dated from almost every county in the United Kingdom. for will find that my letters. . More you such receipts than a year has now elapsed since I wrote to you. I have made a point of visiting the cottages and abodes of the industrious classes generally. as well as the different kinds of labour. liarities and have also closely examined the pecu- and manners which distinguish each county.INTRODUCTORY LETTERS. however. viz.. and cottager. Dear Eloise.

that could not be obtained by any other means. S Those who INTRODUCTORY USTTBRS. in whatever of society he cla^s may move. as by your visits to the various parts of the United Kingdom.. a whom we promised. the more moral and religious will that person be. for believe me. in ameliorating the conditions of these classes. is made comfortable and happy. In some of my fient letters. do but half the great work.is crowned with success. will have become impatient . some four work like the present. I think I have you a description of some scenes I witnessed in the course of my rambles. especially in Ireland. of which bears a moral. Dearest Hortense. the public. visit these 1 to inculcate the humble abodes divine precepts of the Saviour of mankind. I am fearfal that our friends. unless they at the same time show how those things which the Almighty has created as food for man can be employed towards his nourishment. my dear friend. but they will be gainers by the delay. I highly approve of your plan it is time that it was put into action. and what a high feeling of delight and satisfaction it will be to us. should we find that the result of our laboin. resulting from all a want of knowledge. to years since. insight into the domestic arrange- you have obtained that ments of the class of persons for whom it is intended. . I was right when I stated that the morals of a people greatly depend on their food and wherever the home of an individual.

iron pan. if the its a country might be increased at being slighted as culinary science was properly developed. under your tuition. and only require to be introduced to the notice of the public to form a part of their daily diet. with the numerous receipts you give for dressing the same. If a person. the morals of as you justly a country greatly depend on the . for I feel confident that the food of least one-third. is at once original. and cannot fail of being very effective.IKTRODUCTORY LETTERS. that nothing will be requisite but the aforesaid simple kitchen implements to bring it into action. it worthy the attention of a peer of the realm . worth. with pleasure. for no matter of those how humble or poor the dwelling. It I is to be regretted that men of science do not interest themselves more than they do on a subject of such vast magnitude as this . S Your new plan of writing a series of receipts peculiarly adapted for such humble utensils as the gridiron. which. and I do not they will prove of greater value to the public at large than they hitherto have been. must prove a great blessing to many. faithfal servants are sure to be found at its post . I also perceive. instead of I it is now. after purchasing this \ work for a shilling. I myself think for. that you have not < omitted the slightest article of cheap food of any description. one doubt but that. fryingpan. observe. more in kitchen utensils before ! he could cook by its it would be a great drawback on style. had to lay out five or six it. and black pot. but by your happy and simple successfully avoided all you have so complicated matters in its pages.

in our era. production and preparation of its food. . especially in the higher circles. who has been trusted with such important duties 1 The selection of good and proper beverages will. a cook. INTRODUCTOIIY LETTERS. of course. greatly assist the cook's endeavours. or even years. or even a domestic event. and friendly transartistically than a dinner well conceived and prepared. but these may be purchased months. which would of course give you an ample chance of remedying any error tvhile 51 a dinner is the creation of a day and the success of moment. Cookery. there are a few who highly appreciate the know- ledge he possesses. You are right. a Still mere menial. In ancient times. and most heartilj do I re-echo your sentiments. celebrated either by a banquet or a dinner? And pray. but what always has been. commercial. especially if a man. and always will be. was looked upon is. in- who is answerable for the comfort and conviviality of the guests of such festivals but the cook. before you require them. what one of the greatest chemists of the . has been thought beneath the attention of men of science was there ever a political. and yet.. Therefore you will perceive that nothing more disposes the heart to amicable feeling actions. For example. who let daj- I have classified cookery as a high as see art. My dearest Friend. a^ a distinguished member of society j while now hr in the opinion of almost every one.

which has almost paration of our food.'* Such is the high eulogium paid to culinary science by that learned man. which protects the health. be obtained b^ the theory of them. and he provides the due nourishment for the child or the weak old man. supplied with to the observer like a machine. will have its qualified professors. I now close our first labours for the present. he assists the action of the dissolved epithelium of the The table. as well as for the strong of both sexes." that all to man there is none which enjoys and the products of which are more universally admired. reached the dignity of conscious knowledge. In soup and meat sauces. than that which is concerned in the preLed by an instinct. . with respect to the choice. the experienced cook. he imitates the gastric stomach. juice. he avoids all kinds of unnecessary stimuli. and so arranged a maximum of effect may The able culinary artist that. which on receiving I will immediately correct auc? forward to you. in due proportion .INTRODUCTORY LETTERS. the admixture. " O his valuable on this imperishable subject. accompanies the sanguineous matter with those which promote the process of solution and sanguification. whv^n brought into action. (Liebig) says T^ork. the parts of which are harmoniously fitted together. and the preparation of food. appears banquet. like others. and perhaps there is no one more able of appreciating its value than him. and by the sense of taste. has made acquisitions surpassing all that chemical and physiological science have done in regard to the doctrine or theory of nutrition. and wait with anxiety the proof. such as do not act in restoring the equilibrium . in The Chemistry of Food. and by the cheese which closes tha dishes. Therefore I do not yet despair of seeing the day -when that science. " a Among juster the arts known appreciation. as the unerring guide.


to prepare it. almost every sort of soup can be made from it. — Cut two pounds of knuckle or scrag of veal into small pieces. Put on the fire . lilting. pass it through a sieve. a gill of water. that they cannot afford either the money. and reduce it to a system alike quicl^^ nutritious. AND the great PLAIN SAUCES. or until it forms a wtiitisli thick gravy at the bottom. and can make it quick and well. then add live pints of hot or cold water . when boiling. and it will often be referred most Cookery Books. let it simmer gently for three quarters of an hour. two ounces of v n bacon cut small. for when you are perfect in it. and it v/ill be found clear and ready for use for the following soups. witk them in the two ounces of salt butter or drippingi salt. of the reason why Uiajority of people in this country are opposed to. three teaspoonfuk of half a spoonful of pepper. skim it well. place iron pot or ste^^^pan. OR STEWPAN. of not in —Perhaps you are not aware soup . or attention. stit round with a spoon for about ten minutes. by simplifying the receipts. when b'oiling. to in different sauces and dishes. that every receipt described is so complicated and expensive. and economical. three middle-sized. wholesome. 1. in this little book. Please pay particular attention to the follov»ring receipt. or six ounces of. Only one third of this quantity need be ir^de^ . SIMPLIFIED STOCK FOE SOUPS. to obviate that difficulty. IN IRON SAUCEPAN. time. or gets rather dry. GEAYIES. and thus soup may form a part of the daily fare of every dinner table. I will therefore endeavour. First Lesson. onions sliced.COOKERY FOR THE PEOPLE. Stoch for Clear Soup. Eloise. and even accused the simple reason is. SOUPS.

or with parsley and butter. or clod and sticking indicates that all the moisture is dispersed . add sufiicieiit colouring.es at one halfpenny. when boiling.-— Tha following is very good for brovrn kind of roast meat. or half a burnt onion when large cities are now Gravies. or any sauce. — cloves Note. set it on the fire until it begins to hiss. In ease bacon or liam cannot be obtained. and the fat which you will easily perceive iy holding the pan Gf pot on one side. the smallest quantity of thyme.. leeks. half a spoonful of pepper. will be found excellent eaten plain. Tlie meat not being overstewed. or a bay leaf. and may be procured at the They will go a great grocers. ! burnt. lay them on the bottom. and place over . Add t^vo and about two ounces of carrot. as it gives you the key whereby you may vary the flavour of every kind of soup. skim and simmer ono hour. winter savory. 453). pass through the sieve. it is making these in most bocomiiig common. very important. Proceed exactly as E'o. 8 eoups. and stick to the bottom. aware that at present. whicl?. and should : it be (sc-e look like wine. You are. if you To add more zest to the flavour. way. cut four onions in thick slices crosswaj'-s.. and tlie same of turnip. difficulty to mxake it properly. them cut three pounds of leg slantway in pieces. or poultry. put on the pan with the Let the onions stew until quite brov/n. butter. use half a pound mors meat mid a little more salt. cover over. and sometim. chop the bone. 2. No. it should only be done on particular 3. 1. reduce the heat o! the fire by throwing ashes on the top is as clear as oil. no doubt. or a quarter of a pound of one of tbem. game. an assorted lot of vegetables m. add cannot get the variety. Brown and sauce. at the cost of eightpence the ponnd. and a gill of it may be used to give a colour to any kind of As there is a little broth. but not . required This broth to is of a nice white sherr}^ colour. then add two teaspoonfuls of salt. though not bm-ning immediately add five pints of cold water . Second Lesson. and if kept in a dry place will last for years. the contents of which will be smoking hot. or dripping. celery. .ay be obtained at one penny per This second lesson is plate. and put bj till . it or shin of beef. in most market towns. instead of colouring or burnt onions. also for every occasions. Grease the bottom of the pot with about two ounces of fat.

or a few Brussels sprouts. when done. a cauliflower. 9. The and gravy.. and serve. 1. addition of cloves (say four). simmer skim. For carrots proceed as Loove. —Wash.™ The remains of roast or boiled meat.—The addition of a few green peas. leeks. add the broth. and fry r^. drain. and they cool' are suSlciently done. 8. and a teaspoonful of sugar. stir often. If turnips are either streaky o! epongy. Lesson No. and a few sweet herbs. 5. and serve. tables cannot be obtained at the same time. till when nothing but the clear fat is seen in the pan. a little celery. also 2. L 7. use the same weight of either. wash them well. A few minutes v/iU tender Carrot Soup. — . Clear Turnip.—Peel and cut in large dice pound of turnips. when no moisture is to be seen add three pints of broth 'No. proceed as above. and the bones broken^ using only half the quantity of meat. ought to partake of a brownish colour. 6. and simmei they takfj twice as long as the artichokes doing. previously boiled. and also in tlie summer. when m season. ArticJiolces. . 3. The meat may be taken macej carrots. may be added. &c. put on the fire. put in pan v/ith butter or fat.gOUFS. game. half a Give it a nice brown colour. altogether about half a pound . two ounces of butter or dripping. with a mustard or any sharp sauce. 1^ will keep for it many days in winter. poultry. out and served separate. witli it addition of half a gill of water added to now and then. If all the above vegeuntil the carrots are tender. above Siem. 1. Lesson K'o. will vary the flavour of the Clear Vegetahle Soicp. 2. Be careful that you remove the fat from all clear All clear vegetable soup. Lesson No. above. 4. add the broth. by boiling every otber day. It will not require so long doing as No. 1. simmer and skim. turnips. and a littl?. small pieces chervil of brocoli. sugar . A little makes 2Ji improvem^ent in the and tarragon render it both pleasant and refreshing. peel. Lesson Wo. two-thirds of carrots and tm-nips. and celery. Jerusalem . they will not do. cut in dice. cut up. soup. «fanted. Lesson No. and one-third of onions. put into pan or iron pot.— Cut in small dice.

serve. with the other half. 1 to it. 1 is done. Tajpioca when tender. and used as required for soups and made dishes. Eloise. and remove when serving. the SOUPS. then put into a 6asin two ounces of flour. as they are in the southern. flour and and half a teaspoonful oi cayenne pepper. a half teaspoonful of salt. Fried or toasted bread cut in dice may be added. and pounds of food when boUed^ ai^ No. mix gently with half a pint of milk. Rice. in consequence of those on provisions having been repealed. put the meat in the tureen. Macarorjii takes twice as long as vermicelli doing. add it it in proportion of one . and four cloves .* Boil three pints of the broth No. and kept in salt and water for some days. and add jsiakes four * Macaroni is now selling in London at fivepence per pound. 11. cut the . and keep stirring Wliite Soup with Heat. become so plentiful and cheap ? It only requires to know how to cook them. boil till tender. . When the broth No. the macaroni can be boiled separate. it —Wash well two ounces of common Bengal . in order that they should become as favourite a food in these northern climes. which put The juice of half a into the soup. and a quarter ditto of pepper.. Vmy. and serve. fat. restrictive laws Or. boil it ten minutes. and remove the bone . 14. and Semolina. as well as a di'op of meat meat into square pieces . 462. wlij sliould not workman and mechanic partake of these wholesome and nu- — which have now. two ounces of tapioca or semolina 13. —In — case of illness. pound of to every four quarts of broth of No. tritions articles of food. just before serving. boil gently in three pints of broth 12. Vermicelli and Macaroni. as above. may be used instead. . break into it a quarter of a pound of vermicelli or macaroni. same of thj^me. mix some milk. 87 take the remains of a day's dinner that. lemon is an improvement. add to the broth by degrees . let it simmer on the fire fot one hour. 10 10. if any. use one half for made thus . — . 1. cook as receipt No. Good Wliite Mode Turtle Soup may be easily and cheaply Purchase a calf's head if large. rice . tie up six sprigs of savory. skim off the skim and serve with the meat.

instead of milk. rice. an :cviting puree is produced . or until no more moisture remains on the bottom of the pan. simmer twenty minutes. use it instead of the milk and quart of large green peas. cheap. half the same of pepper. Coio-Jieel. Strong stocks are more likely to turn sour than thin ones. one of sugar. when this soup is kept in a basin. and break the peas against the side of the pan with a wooden spoon moisten wdth a quart of milk and a quart of water. This soup will keep for a long time if boiled it should never be covered. . stir round quick. stir now and then. 13 . add tliree taolespoonfuls of and use water or brotli for thickening. with and the same of lean bacon cut small. By passing the peas through a hair sieve. and serve. 18. stew bone. having bought tender. Having cut and fried same quantity of vegetables as E'o. previously boiled. by leaving out the bacon. ^c. free from meat as IN^o. If you have any broth (Ko. macaroni. or more if old peas. Wldte Soicp. to prevent which. little mint. or fermentation will . a gill of water set on slow fire. simmer and skim. cut them into nice pieces. remove the meat from and proceed as for m^ock- turtle. add them to the white soup. and added to the stock. . JPimiphin Soup is a very favourite dish in many parts o . . Eried bread. two teaspoonfuls of salt. —Another very cheap and nutritious sonp may be them cleaned them till made by an and partly ttie ox-foot or cow-heel. if handy. 11 If requii^ed brown. is a good accompaniment. 16.sized onion. 5'ater. &c.—. 17. when two ounces of butter or fat. a middling. should be occasionally stirred until cold. commence it leave the mouth exposed to the air. This. add two or three tablespoonfuls 3f flour.Green Pe<z. in small dice. — the Two ounces of vermicelli. 15. boiled. The water in which the calf's head is boiled may be kept. in the pot or pan.SOUPS. and a little water added colouring . 1. 'oc(5asionally. and serve. becomes Meagre Soup. 1). or TJiiclc Vegetable Soups. more particularly if they have vegetables and flour in them .. after which warm up. can be used in the same way. off the fat. a Puree. wine. which is done by breaking and pressing them with the back of the spoon. with Vegetables.— Put .

skim-milk. and moisten with three pints of either milk. — seeded. with three ounces of salt add two teaspoonfuls of salt. replace them. . and one onion sliced . and not in fact. and cut in very thin two pounds of carrots. Meagre Soups. and many others in the same category. pumpkin soup. 1). — Peel. In whose climate will not allow its arriving at the same size as on the Continent. as it possesses a large quantity of farinaceous matter bread being also served with it. the Vegetable Marrow. salt. especially witli the juveniles is and wlien in season. there* not a scliool. and one quarter of the same of pepper. and half a pint of water . half a pint of water. Cut about two pounds of the flesh of the pumpkin or gourd it into your pan. — Use two and a half pounds of good turnips. liospital. and into large dice. Turroip Soup. add two tablespoonfuls of flour. or even water. college. or water. 21. 19.. or monastery. put in saucepan on the add two teafire. cut in slices about . boil ten minutes longer. put . two cloves. a gill of water. pepper. convent. Vegetable Marrow. stew gently until in pulp. Sed Carrot Soup. and stew gently for twenty minutes. and the Mammoth Gou/rd. and take out the inside. stir round. But this soup. put them in the saucepan or pot with two onions sliced. then add two tablespoonfuls of flour. set on the fire. the same of sugar. This soup is on the list of meagre soups. if two pounds. a proof that this country. and proceed as above. sugar. slices . a little thyme. cut in dice. France. with a quarter of a pound of butter or fat spoonfuls of salt. serve v/ith fried or toasted bread. simmer gently forty minutes. the American Butter Squash. two ounces of ham cut small. ' 12 SOUFS. a word used by the Catholics for dishes partaken of in Lent. but which is not understood in England the word having the meaning. a butter or fat little pepper. are well worthy the attention of the middle classes of this country. will it is not made. want of strength. or use milk. When in pulp. then add three tablespoonfuls of jELouTg and two quarts of broth (No. as above. . it being only meagre in name.— Scrape gently. 22. where it must be very wholesome. one of sugar. and proceed as for 20.

—'PxocQei as :&f Soup. and two put into a saucepan |r three small cucumbers peeled and sliced a quarter of a pound of butter. one of sugar.: . and put them in. and cat up four cabbage lettuces. although it wanted the principal ingredient. add to it five pints of water. In the ineaii*^ . NetD Coclc-a-LeeJde. John's Wood.-—With aU due respect to Scotch cookery. with a little perseverance and ingenuity. and cut it into from the breast ^f a fowl. Halving a very old friend. Wew Spring and Autumn — exquisite soup. when on a visit to St. save the best pieces of the veal. and few to partake of them. add a pint of green peas. . dry. when the iQarkets are fall of everything. to tlieir cock-a-leekie. BOUF^. who used to praise my cock-aleelcie. . in the way of soup. half a one of pepper. a handful of sorrel. 1) or water. a gill of water set i^ on the lire. this soup can be made as a bonne bouche :-— Wash. a little tarragon and chervil. Ma chere Amie. like the flesh bought two pounds of veal cutlet. and on looking over my frugal store and garden of Camellia Cottage. so that it deceived not only my husband. A most refresMng and end of tlie London season. White Carrot. I will always give the preference. two teaspoonfuls of powdered sugar. it is j2p IS mucli better passed tnroiigli a hair sieve. mix well. when boiling. pieces. serve. pass through a sieve. and one coss ditto. but my friend from the other side of the Tweed. —I gait. imtil there is no liquid remaining add two tablespoonfuls of flour. If you use water. when the peas are tender. I succeeded in producing a very nice soup. the same -of lean l^acon. I found I had all that was required. and stir often. even before their inimitable hodge-podge. turn it over until forming a v/hite glaze at the bottom. the pan with a quarter of a pound of butter. 23. from the neighbourhood of Dundee. then set in the vegetables put on a slow fire. simmer half an horn*. two teaspoonfuls of 24. two good onions sliced. At tlie . increase the quantity of seasoning. a little pepper and salt . barring the bird. as for tlie red. but.—-Proceed carrot. Here is the receipt . and set it to boil . The 8wede^ Farsrdp. Bed and White jBeet. and moisten with two quarts of broth ('No. after wMcli warm again and serve. I thought I would give him the same treat here. three cloves.

and a tablespoonful of salt. free fi'om for ten minutes. and set it to simmer . as he thought. . two turnips. scrag of mutton into small pieces. then add two teaspoonfuls of salt. when 'ione. in a gallon of water. then add four ounces of floui. wineglass of sherry and a be added. wash them well. set stir it on the fire. they m^ust be scalded . winter. a little thyme. Simplified Sodge-Todge. tlie top green pari^ . two onions. one boiling. . cut them into about twelve pieces. and simmer till done. and serve. three clones. A carrot grated is an improvement. pound of beef or veal is for is. then add the other half of the leeks and the meat. G-lhlet. lipJf a ditto of pepper . and place in the ^int of green peas. turkey. and you often tear it to pieces in serving. If in Serve the meat with it. simmer half an hour. continually until it melt it. and not the whole carcase. which is the way they serve it in Scotland. A A. bay leaf. Cut two pounds of fresh 25. stir till boiling. and six small cabbage lettuces cut them up. I must observe that my friend praised it very much for having in the iiesh of the fowl only. which put into a stewpan. and two onions or leeks sliced. may b® added. as everybody expects a piece ol mt the fowl. inured — dripping. begins to brown. add two ounces of lean bacon. — ditto of sugar. continue simmering iintil the giblets are tender. half one of pepper one of sugar.—TkQ^Q should be proready cleaned. but if not. lime blancL. put into a pan a quarter of a pound of butter of 26. pot. and Jry in a cloth . well wash a large carrot. pour over two quarts of water. and drain them till the stock and half the leeks together. fry gently for ten minutes. if in season. stirring now and then.SOUPS. place it at the side to set it on the fire when simmer for one hour. keep it skimmed. also eighteen good fresh French plums. remove the little fat. then boU almost in a pulp. two pounds of leeks. and serve. a great im- provement. fry a few minutes longer. A Various Meat Soups. put in the giblets. and about a quarter of a pound of celery well w^ashed and cut up small. an exceedingly inconvenient way. use cabbage instead of lettuce. cayenne ma^ of course. This receipt the giblets of a midclie»sized . with three quarts of cold water.

a little stout or porter will improve it. and then proceed exactly as for giblets. simmer for an hour or a little longer. a quarter that of pepper. Siare Soup. giblets. This should be of a brown colour. m^oisten with five pints of water. beef. Ox Cheelc. stir it about until nearly dry two ounces of bacon or ham is ah improvement then add a good teaspoonful and a half of curry powder. take out tlie heart and liver. close to the last -ibs. Put it in the pan and place on the fire. or till done. which you will remark in When I buy a hare. then put in the pan with two ounces of salt butter. I mix the blood with the heart and liver. across the back. and proceed as for adding one pint more water for two small tails. two teaspoonfuls of salt.— Cut in small dice two pounds of leg of veal. cut it into thin slices. Slw. ' Mr DEAH — 28. serving. and selling the skin for fourpence. Since tlie alteration in our ciieumstanccs I have learnt to practise the most rigid economy. . using it for soup. four of flour. a quarter of a pound of onions sliced. Boil half a large cheek for twenty minutes two quarts of water. Serve when tender some will take double the time cooking. or mutton. . either with it or separate. no bone.SOUPS. and the hindp-art r keep for roasting the following day. Hare Soup. and boil it up ten minutes sldm and serve. Cut them at the joints. and simmer half an hour longer. —I then proceed as for giblet soiif. lings. : Ox — to size. I then cut the hare into two. I save ail the blood in a pie-dish. for which use colouring. 31. removing the g-all . . It ought to be of a dark brown colour. to set it take it out. and cut this part into pieces. cut into dice.pl'ijled JSfulligatatmiy. as No. 30. Fifteen minutes before and put in the pot with the hare. and serve. addition of a little brown sugar and a glass of port wine is an improvement if no wine. according 29. and a wine-glass of water. Eloise. in . : Tail. quichly done. or small pieces. 15 27. _ — Serve when tender. Lesson 1. skim. may be served . as I sometimes (io. Half a pound of rice. Yegetables cut into dice may be added. which I have The chopped line. only using half a pound of either veal. 455. skinning it myself. for two shiL this receipt. and one of brown sugar.

The solid meat at threepence per pound is more economical. Cheap Tea Soup}. boil. mixed save for use. stir round until it is reduced. if Ox Clieeic in Baking IP an. a good teacupful of pearl barley. 32. can be added with advantage. an agreeable change. Proceed as above. or the fiowers of four marigolds. Take the fat off. not to be had. little thyme.— 'Put into the iron pot two ounces of pound of bacon. the meat -to remain in the soup. put on the cover. put it into the tureen. at the same time. . or not. A few sprigs of parsley. cut it improves the flavour. 35. dripping. cut in dice. two tablespoonfuls of colouring. Set it on the fire. cut off the white part. and proceed exactly as above A little mixed spice only give it three or four hom's to bake. in which case they should be broken small and put in tlje broth . also md a little may be added a small apple. two good onions add three quarts of water. into small pieces. and serve. or any other lean part of mutton. . is an improvement. put the cheek in the pan. instead of veal. remove the meat. Potato Soup. bunch of aromatic herbs. two teaspoonfuls of salt. SOUFB. \b . cut into dice. take off the fat. a gill of water. then put them in the pan. put them in when the broth is boiling simmer till in pulp. two good onions shced fry them gently until brownish. but it gives more trouble than it is v/orth. place it in a moderate oven for three hours to simmer. two middle-sized onions. which Half a pound of any vegetable. half of pepper.. New Mutton Broth. peeled and cut in slices. and pour the broth over. in ten or twelve pieces. the same of carrots. Ox Tail Soup in Balcing Pa?^. get the half head with the bone. and serve.-— To the above Jiin slices. if handy. . a . then add one large or two small turnips. omit the barley. all cut thin and slanting (if all these 36.-^Cui two pounds of the scrag. put in a pan v/ith two ounces of fat. one of pepper. add two pounds of potatoes.— Divide two ox tails. and. 33. .Lesson 2. wash them well in cold water. moisten with five pints of water. — 34. one leel^ and one head of celery. four cloves. with three teaspoonfuls of salt. Wash it well. and skim. cut in any otber meat may be used. —Get half a one ready boned. simmer two hours and serve. one quarter of a .

each costing very little. 17 fry cannot be obtained. smooth in a pint of water. a few minutes' constant attention. either whole or in pieces. or otherwise great loss of food and money will be article is sustained . but with one of the most humble of its inliabitants. in v\^hich case add three ounces of salt. and a place kept where it should be hung. mix half a pound of flour boil thirty minutes. pour in the soup. one of sugar. made so as not to too palate will feel much press tlie object cooked within it. for ten minutes more. will save at least twenty per cent. is never" to WHAT I GAK COOK WITH MY GUIDIEOK Firstly. one of dried mint . use any of tliem. and the more gratified. it is The JBlain 'Red Herring. but about the same amount) . until reduced to a pulp. both dried and fresh. The ahove Mec^gre. Fish. put them away dkty. only oil : or butter used instead of bacon dripping skim-milk could with advantage be used. but requires care. —Though we have is still fvery kind of eatable food. and again before you use it. will act generously on the digestive organs. and add one pound and a half of split peas simmer for two or tliree hours.— FISH OK GRIDIRON. which of depends on the quality of the pea.. it agreed to make use of important to point out the beet . GEIDIEON. and serve. to go on the fire. and which daily gratifies the palates of millions . to hang from the bar ot the grate before the fire. — Precisely or as above. nearly all sorts. yet the ferinaceous ingredients. one is of cast iron. Although this is entirely deprived of animal substances. and the other is of iron wire. I use two kinds of gridirons. as in all kitchen utensils. With this primitive utensil a great deal it may be done in the way of cooking. 37. boil up. with the addition of bread. when the on the gridiron. The principal care in this. satisfying the heartiest eater. made double. stir it well . and tben add seven quarts ol water. always wiping the gridiron after it has been used. 1 shall not begin with the king of the ocean. then add two tablespoonfuls salt.

Fresh Herrings. and emit a bad smell while cooking. 38. together 39. as when they have large roes they are sure to be oily. Wipe yoTir herring . it will do much quicker. But the way to ascertain if a herring is too salt. hutter and chopped fennel and onions. knife. The same plan with a bloater and a fresh herring dressed the head. 18 qnalifcy first. only by cutting the back up. and taste you may thus find out the quality and flavour. according to Or. . Make three slight incisions on each side. little vinegar or lemon Or. open it up the hack with a . and in is five minutes they may be done. when it done. butter and chopped parsley. mix a piece of butter with a little mustard it. they feel softish to the touch. The only drawback is that they might be too salt. gridiron about six inclies over a clear or before it . or it make a few incisions crossways rub turn with flour. previous to their being cooked. hut to keep the essence in should he done whole. if : l>y large dealers. throw some pepper and. Or. them size. tliat the quality of herrings varies not more. ought to be chosen plump. The hutter is to be inclosed between the two herrings. I must tell you. slightly split the hack. which cannot be avoided. and the gut taken out. often. By opening the it. opened on the hack. —These should be cleaned and scaled. . than any other kind of food. the roe well set. these are unwholesome but if hard and firm. is to take the fish in the left hand. Fold two herrings together in some paper. and cannot liave taken the salt properly . they are good. and serve. together. eat stringy. so that the fat does not escape broil gently for nearly twenty minutes. for FISH ON GEIDIHON. This plan is adopted as much. cut ofl* fine. and sometimes decay. is first-rate. and soaking them in lukewarm water for a few hours. it and place inside of or rub it over. though not too full of roe. which we may venture to call the poor man's friend. by placing the herring on the fire. very Or.. back. with a slight tint of onion. the head removed. This unassuming kind of fish. or dress it plainly. and smell sweet. and remove the hack hone of the herring put in about one ounce of butter and chopped parsley. and when taken out well dried on a cloth. the flesh reddish. and pull out a few of the fins from the back. and a juice. dry it well in a cloth : you may . the XJi*oper way of curing them heing as important to know as the quality of the fiesh itself.

take it out. —Cut as above. pepper. rub over with butter. sprinkle a little pepper over. 42. with melted butter. Cut a middling-sized haddock in six pieces. FISH ON GEIDIKOK. and fennel. broil very gently for twelve to fifteen minutes: it depends on the fire and size.. then pour over about a quart of boiling water. or witli either broil for ten minutes. take them out. Cut ofl* the point of the head. pepper. with one eschalot.) sauce. A fine Finnan haddock should be rubbed with and plain broiled before the fii-e for ten minutes. back. Fresh. placf on a dish. which wash in cold water. salt. and serve with either melted butter. 40. 425 a. 41. the thick side dow^n. seven to ten minutes. and put it into a pie dish. . add a teaspoonful of vinegar fill the inside witJi this stuffing. bayleaf. thyme. — 43. chop up a small piece . with vinegar. as likewise smoked salmon. open it at the Pepper and salt. or black butter (See No. place it between the fish. keep - Mackerel. Or^ a also little mixed pickle chopped makes a good sauce for herrings. Sacldoclc. cut on each rubbed over wdth salt. winter savory. and serve. addins: a little vine^rar or lemon in the sauce. and place them eithef in a bason or pan. Sprats and pickled herrings can also be done this way. of fat bacon. so that no steam can escapeafter your haddock has steamed ten minutes. or more if rather large. and broiled for Serve with melted butter. salt over it. and broil gently. butter. by adding either a little chives. some Serve plain. open it on the back. or a small onion. — Prepare it as above. or parsley and butter. beal occasionally. — Another Way. . I9 plain. parsley. and slices of onion. — WJiitings. covering your bason or pan over. or without. steep it in water for one hour . side. and turning it If very salt. for an hour. plain melted butter or fish sauce. you may vary the flavour of this simple dish. 44. eschalots. X)arsley. keeping it of a yellowish colour. Close it again tie it round with a string. should be merely cleaned. "and broil as betbro. or onions. broil gently for ten minutes. if handy it open flat. and serve fine. and flour.

and broiled gently. fire : the time depends on the size and the state of the rubbed with salt. or witk a little piece of the liver chopped up and boiled in the sauce. or with a little ten minutes it will be done. or can be broiled. either over or before the . or cod. be done like mackerel. wrapped up in oil paper. Ho. cut tv/elve iours. turn the pieces. halibut. and serve. lem^on or vinegar. and put into it some cMve'^ ©hopped fine. These are rather but very good thus.water fish. served v/ithout any sauce. they should be 48. place it on the gridiron. cut open at the back. 50. barbel. the brill. Ling. Dried. and about one ounce of butter or lard put the mackerel.crummed 51. —Take slices of about three-quarters of an inch thick. rub Turbot. like the herring. Salted. Salmon. may Small fresh. and (&c. slantways. 47. such as tench. broil gently. in about Serve it plain. Onions may be used. Fresh. Fresh. may be cookec! same way. 49. some parsley. pepper. and put a They may also be egged very hot. rubbed with either butter or oil. and in about twenty minutes they are done. perch. pepper. Serve it on the tin dish. 45. 38. and flour. or with plain sauce.ave some mix with some butter. rub them with them into pieces four inches scarce^ long. about a pound of ling. broil gently for seven to ten parsley chopped fine.' —Steep them in water and vinegar for butter. of about one quarter of a pound each. hake. salt. Fels.. Small Soles and Flounders are very good when nicely broiled in the double gridiron before a clear fire. Eels.— Get a tin baking dish. a little vinegar. should be cut in small slices. and put it on the gridiron over a clear fire . five —Skin and cut them (see into lengths of four to inches . and divided in six pieces .20 FISH ON ORIDIHOK. which little in each piece. Fried Eels). — It may be put into paper. Serve plain. : 46. pike. melted butter and chopped parsley. and serve minutes . fire. and bread. cut it into it with pepper and salt. b. plaice.

to every quart of water put two teaspoonfuls of salt.— msn BOILED IN POT. " Take a cod. if crimped. it ^vili be soffc and woolly. persons. it is overdone. if quite loose. but will diminish the gelatine and gluten it contains. in boiling v/ater. if it goes ^ in easily. it must not be covered v/ith more than two or three inches of water. I genersslly try it by gently pushing a wooden skewer through the thickest part . is done. it is done . all For ! i For fish in slices try the bone with your knife. ?f the flesh comes from it. it is not done . and instead of eating firm and fall of First of all. especially if overboiled. it is done. or the skin will crack. in fact. whether l oiled. that it would be quite impossible to say. 1 ' i of fish is so simple. remove the cover on one side. or cut in slices or pieces. but to the careful housewife. let whole. calculating the time according to the size and quality. and let simmer or boil until it has lost its To those who are careless and extratransparency. SITHES OH IN SLICES. but by all means do it rather over than under. the basis of economical and perfect cookery. unacquainted with the subject. and boil so long . or at best but carelessly done. and therefore in all the following receipts we must make use of the word ahouf with regard to time. they know no better. or fried. would imagine that the boiling Ik . no matter how simple it may be). or any other fish weighing so many pounds. to be fit to eat. must be placed on the flavour. ' 1 < kinds of fish. as soon as it begins to boil. the following simple receipt. or the flesh to the bone.. and not only spoil the appearance of the fish. PAN. the process of cooking will act upon it." for according to its quahty. that it merely requires to be put on the fire in a saucepan fuU of water. if carefully followed. <*~If the bone sticks firm to the flesh. and let simmer gently tiU quite d&ne. 05* salmon. which vary so much. GENERAL EECEIPTS. will greatly assist: us remember that aU large fish. and the flesli of the fish drops off" the bone. turbot. stewed. WHOLE ! all processes of cooking that which appears the simplest 13 Many generally the most neglected. with the skin fire in cold water. and you lose some of its qualities. If large fish. by retaining in every article of food she cooks the flavour and succulence it possesses (which is. vagant. and if the fish be whole. or by placing the point of a knife between tha . this process may answer very well. by the same rule. who wishes to make every penny go as far as possible. and do not care to improve . if whole. JIow to ascertain if FisJi. OK STEW-PAH 21 HOW TO BOIL ALL KIMBS OF FISH.

A salmon weighing ten pounds will take one hour gently simmering when the water commences boiling. hake. such as turbot^ plaice. lift your fish out. of seven or eight pounds will take about three quarters of an hour doing. . trout. put the lid slightly on one side. it will take from twenty-five to thirty minutes doing on a moderate fire. after the water commences boiling one of fifteen Serve with either of the pounds. it is requisite to any such 52. or boil only small ones . or cream sauce No. it and the bone. or enough to cover the fish put your pan on the fire. — . have a drainer at the bottom of the kettle. Eloise. to give the following receipt. then slip it on jom. and garnish round with parsley. same time as cod. it make firmer. if any. but as. The liver and roe of any of the above-named fish are very good when boiled and served with them. lobster. 53. and when it commences to boil. above sauces. might seem to you out of place. or like fish. letting it on the strainer. rub will over with six teaspoonfuls of salt — lay it add six pints of cold water. cod fish of the same weight as the salmon. and let it lay on the top of the kettle for two or three minutes. —Place your it fish m the pan. large salmon. ¥A1^^ it^ OR STE^Y-PA]f. the middle classes of society will buy largely of this our last work. lay hold of both ends of the drainer. let it Ifly about tbree inches under water. Make two incisions with a knife across tho back-—it prevents the white skin on the top cracking rub it with the juice of a lemon and salt previous to putting the A tm-bot water over. then . When sufiiciently cooked. may be used. Salmon. half an hour after boiling. To whole. fifteen minutes less cod's head and shoulders. or you will be sure to break your fish to pieces. and let simmer A brill of about five or six pounds will be done in till done. Tiirhot. . without the fore* going explanation. and as the cottage of a working man is seldom furnished v/ith cooking utensils of this nature. or lemon sauce. ten minutes less . If your fish weighs from three to four pounds.dish on a napkin. easily.22 fiesli FISH BOILED IK" POT. and on raising boil fisli if done. pike. one hour and thirty minutes. the knife will part soles. shrimp. — 54. cod. If Gurnet. barbel. no doubt. I think I am in duty bound. conger eels. forty minutes . ling. pike. . which. To hoil Brill. let him cut his large fish in pieces. 424. Head and shoulders of six pounds. Anchovy. and carp are boiled the same way.

gurnet. or cod is crimped. carrots. Choose whatever sauces you please for any of the above fish. are preferable done thus. as described in the preceding directions. slia^d. t on the continent.j fcime to boil. Add. timing it iu proportion to the other iish that has been put in cold water. winter savory. according to taste. calculating that a take from fifteen to separates easily add your fish. a trifling time longer . Twenty minutes. previous to boiling. it will take les. Ling. put them in boiling water. Fresh-water fish. a little longer herrings. although some are excellent eating. -^ Sosik two pounds of salt fish for sis hours. t Q . The addition of a few herbs and vegetables in the water gives a very nice flavour to the fish. OB STEW-PAl^. bayleaf. Halibut and sturgeon will take longer than any other fish. 56. or according to the cure . . Tench and perch must be well scaled and cleaned.FIb'il BOILED IN POT. if the iish is thick. will be sufficient. aiid pul mto the pan with a pint of water and a teaspoonful of salt. if not previously soaked. &c. one onion. mace. it greatly improves skate. Cod.Sounds. adding a drop of vinegar in the water to any of the above fish is an improvement. three sprigs of thyme. [ —These are not much esteemed amQngst and mucli in il^o the many. particular flavour. using whichever of these ingredients you can procure . Any fish cut in slices will always eat firmer and better if rubbed. Mackerel will take adding ih. 55. How may to boil Sliced FisJi. and should be put in boiling water. with the quantity of salt you otherwise put in the water therefore boil the water plain. 23 dther the turbot. New way of h oiling FisJi. clove. and serve with egg-sauce Ko. . PAN. of whatever pound of any sort of fish will twenty minutes but ascertain if the bone boiling. bay-leaf. from fifteen to twenty minutes trout and haddocks of the size of a iiiackerel. . parsby. pepper. when from the flesh. Proceed the same with cod-sounds. salmon. celery. and Cod.Q fish and salt at the same time. teaspoonful of salt kind it be. 411. which have no. 411. —To every pint of water put a . 57. — Fresh-water Fish. from twelve to fifteen minutes skate. from the series at No. thjrme. plaice less than any. fresh haddocks. . Salt Fish. 58. a little sliced onions. in which some parsnips have been previously boiled. with the addition of a little vinegar. .

Scale and clean a sole. size. They may be had of all sizes. : — fire. Lesson ^. may be u. 59.— The remains of boikd this way. but the above is a great improvement. and a wineglassful of either wine. especially cod-livei* fitisiiing. m: they will turn v/atery. in Tin Dish. ITo. fish. put the shovel in the fire until it is red-hot. Tlaice may be done the same way.—Codfish. 63. dripping. dry it well. one pound boil for half an hour. or even water underneath .ssd for every one of them. Tiesson 1. those for baking. Sturgeon. but require a sharp oven. In case the oven is not hot enough to brown the top. and hold over it. chop up half an ounce of onions rather small. and sprinkle a little chopped parsley and onions at the bottom lay the sole over. put in the dish one ounce of either butter. or broth.24 FISH m . Conger Eels. 61. season with pepper and salt . 62. 459. Serve with ^els may be done as above. If no herbs or vegetables. radish. Weaver may be done in the same manner. like may be used for this excellent mode of cooking by which all the flavour and succulence of it is preserved. TIN PAN IN OVEK". Ling. Lesson 3. and at a very trifling expense. dry well. —A long square tin dish. JEalce. all in proportion a wine-glass of vinegar. Whiting are done the same way. and proceed precisely as for soles. little —Cut four slices. and a little stuffing. Serve in the tin. or oil. The oven is far better than the front of a . Salihut. fish may always b? done iii A fev7 spoonfnls of melted butter added over . A and grated horseradish and a little spice vfill vary the flavour. ale. Pike and carp may be boiled in the same way. only it takes longer doing. mix the remainder of the chopped onions and parsley with some bread crumbs. Fish in Oven. according to $nj fish -sauce. adding three or four pieces of butter or fat over. put the dish in the oven or before the fire until done a large sole will take about an hour. half an inch thick. or cut in slices. dip each piece into flour. and cover the sole with them. 60. boil in plain salt and v/ater . Uaddoch may be done in the same way. with a little scraped horseand served with parsley and butter. If tliey weig^i celery.

Bread-crumb little cut in four. add to the sauce four ounces of butter. or two cloves. eats more delicate. half the same of pepper. . lay over six pounds of any common fish. lay the fish on it. and large Gurnets. and thrown over before sending tc table. bake for an hour. In Oven. 64. — Small Msh. . mix two ounces of fiour with a pint of milk when smooth pour over the fish. boil on the fire till it gets of a thickish substance. and Ling {receipt for four pounds offish). if not liked mushrooms instead 65. and bake as above a little parsley. then turn it. Another TFc^y. Sauce. mix it well. Malihiitf Conger. in the dish^ add a few herbs or chopped . grated nutmeg. Plaice may be done i as above. This sauce is nice with every kind of white fish. add a mixed spice. and gives very more trouble. —Put in moisten with a pint and a half of milk or skim-milk. . add three parts of a teaspoonfal of salt. and pour sauce over. makes a change little . any of the above fish. pour over the lish. season over with two teaspoonfuls of salt. improves the appearance. baste it with the sauce now and then dish it up. . SaJce. a gill of vinegar . — . mashed potatoes or boiled 68. and serve. the same of ground ginger. (^ . 67. one of pepper place it in the r/en for twenty minutes. gives a nice yellow look. Any of the above dishes may be surrounded by a border of either rice. The remains of previously cooked fish may be dressed in this way.FISH IN TIN PAN IN OYEN. one onion set on the fire. mix all smooth. . 66. before tlie bread crumbs. half a pint of melted butter. Season either of the above rather strong with two teaspoonfuls of salt. the same of pepper. ^ny of \t 2*' tli8 above flsli.-—TiiQ They all require fiesh cut from the bone to be well done. and boil twenty minutes it must be rather thick take out the onions and cloves. and two teaspoonfuls of chopped onions. —Place omitting the onions. chopped. stir continually. and a little grated cheese thrown over previous to placing in the oven. The sauce can be made and kept for some days without spoiling. and this will be much liked. . : may be put over the sauce before cooking. and make the following— a pan a quarter of a pound of fiour. Put two ounces of fat in a deep tin pan. or serve in the pan if the sauce should be too thin.-—'Fvii in a deep pan four tea- spoonfuls of onions chopped.

rub the inside and outside Jvith salt.'. Macherel in 'Pie Dish. or chopped up and mixed with the Balls of cod-liver 70. may be added. and some sweet-herbs. Cut two onions in thin mix with salt and pepper and a little mixed spice or peppercorn . to have it free from grease. Fresh Herriiigs. and renders it easy ol digestion. put in the remainder of the onions. j j j I |)artakQn o£ is to liasve plenty of fat in the pan. put in the oven for half an hour or more. file FISH IN FrvYING-PAK. back. Fielded Macherel^ Plain Way. and rub the outside with them . No. and at the same time the most nourishin that state it is The j j The sudden immersion in the fat solidifies the albumen in tlia siesh of the fish. with the gills and gut removed. .? same pan a sole may be fried. in tl. some peppercorns. 410. the coating of breadcrumbs prevents the fat penetrating into the fish. — Open two or three mackerel on . put them in the dish. only they require less time to bake. it and well bread-crumb it. and one of the most delicate descriptions of food that can be given to the invalid. proving that the high degree of heafpj hi fe fat iQ^revents the fiavoiu. use cold. and then rub them with flour. Any other kind of fish. add half a pint of vinegar and a gill of water . put the fish in the dish. — hour. then have four mackerel ready.of the object immersed in it escaping^ | v^asteilj The great point far from it. They will keep a long time. \ PEIED FISH. cut off the tail and head. and a tablespoonfal of vinegar .! 26 69. and at the samts time an apple iritter ifielther \yill taste of the other. and when eaten by the iBvaiid. two blades of mace. if in small pieces. left in The roe ma}'* sauce. pour the sauce over. 71. a little garlic. great art in frying fish is. according to taste. be the fish. and serve. and Smelts may all be done the same way. bake in a slow oven for one slices. but not cut . Sprats. put a little of the onions inside. and chopped parsley mix in a bason half a f int of melted butter. The flavour or the pickling may be improved by adding three cloves. may be done this way. and is excellent in summer with salad. and only the white flesh ing. the skin should be removed. for it is no} If it is kept at a proper degree of heat. add to it a teaspoonful of chopped fennel and parsley. pepper.

. hake. the fat must be at a proper heat. . four of 74. 27 Fried . lentils. and cove? with bread-crumbs all over. if it hisses. Slices should be broken. with the bone Cod should be ^ i do in the same way. or cut. take a sole. cooked in this way are excellent cold. may be introduced. —Put a pound or two of fat into a deep frying-pan cut whilst it is getting hot. of olicpped parsley. Salt should be sprinkled over them half an hour previous. Slices of cooked potatoes. over-done . shake off the loose crumbs. about five or six minutes smelts. of course cleaned. for about a pound of fish. makes it still more so. plaice. not more than half an inch thick. of pepper. thus each sole will make four 73. close to the bone. Plaice oil. v/ith two tablespoonfuls of vinegar. be fried whole. A middle-sized . halibut. wipe it with a cloth. and gurnet. and served crisp. or thin slices . like sole. ling. and put into a bowl. r! Toss it up well. haddock. cod. oft" the fins and tail. downwards . in very thin slices. in summer. be fried in fillets. should fillets . filleted lengthways. Hake. sole will take ten minutes. may be cut across in pieces of three inches. or t Whitings may . A little fresh salad. it is ready ? burns. and haricots. Take off. halibut. i but large round thin slices. the same . the sole should be cut down the back bone . anci press it. and conger eel. quarter ddo. Sole. soles. all Large weaver. cut in pieces one inch wide. that is.. if of a nice colour it will do. : The last should be frie4 as few as possible at a time. as lettuce. as described in sole. as a salad. that it may mix. ling. or belly. the white part. it will come on a napkin. Qgg it. FISH IN -FEYING-PAN. place it on a cloth Dish it any fat is on it. then run the knife under the flesh. Tui-n once while doing. or in slices. or they in. endive. > half do. 72. it is ver^ cooling. and cut it off. four or five minutes. This receipt is applicable to all kinds of fish should not be fi:ied whole. conger eels. which is ascer" tained if it it by throv/ing a pmch of crumb it is into it. p ! and makes a light supper. only the fillets. &c. on which it hardly ought to show if fish a spot of grease. All these should All fish be egged and bread-crumbed. gudgeons. it out. and will take about ten minutes flounders. half a teaspoonful of salt. and lay the sole in the fat.

Take it out and dry it cut out the bone. may be Eels are excellent done so the batter fried in this manner. cover the top . that various kinds of fish which many people despise. water in the dish. two pounds of halibut in ona with a little salt. The water being below. causes the salt to penefor one hour. put some but not to cover the fish let it remain thus the side. and then in q^^. A little salt should Flounders may also be done in this vf ay. or basin. lard. and serve. with a often only three- is pence to fourpence per pound. as the process imbibes some of the fat. An The same fish as before . be sprinkled over before serving. vinegar. In some Jewish families all this kind of fish is fried in In some families and dipped in batter. and fry till a nice colour. would not do for the dyspeptic or invalid. 75. dish up.^ I . that the pieces are batter. however palatable. This is another excellent way of frying fish.. are excellent cooked by this process. in eating them many persons are deceived. and cucumbers. not that I would recommend it for invalids. then put two ounces of fiour into a which mis with water. When done. exceedingly cooling. or dripping (the Jews use soup-plate. take Any kind it out with a slice. but nioiy 77. but plain. lay it in a di^li. not too thick. and would suppose them to be the most expensive offish. Proceed thus :—-Cut one or piece. turning them over. well covered ^ then have the fat. Fried Fish. and economical. put into a flying pan. . and fry in oil. and divide them into slices half an inch thick. in summer time. Lay the pieces on and the fins off. which. to form a smooth Dip the fish in it. oil) . and can be renders it very economical. effective. of sauce that little salt is liked may and lemon. be used with it This fixsh . let it drain. cil. and is Q^g is an improvement in the batter. eaten with oil. as described above. with a quarter of a pound of fat. it is then in two pieces. Theprocess is at once simple. put the pieces in it. mentioned as fit for frying. m 76. is excellent. not too hot. This plan is superior to that fried in fat or dripping. they dip the fish first in flour. and I cannot recommend it too highly BO much so. wliicli is constaiitly use by the children of Israel. expenaiie. Jewish FasMon. it containing but little bone It is excellent cold. trate into the fish. absorbs the oil which is in them.

Still. I only \\hlx to enrich his kingdom. other than the three-legged iron pot. and no throne' his noble position one jot ever has been. which will keep good several days in summer. On the contrary. Kot even one of the miracles of the nineteenth centmy has affected he is a posterity in himself. comfort. 29 Many of the above-menuoned families have stated days ca wMcli they fry. Now for the immortal Fot-Uich. is no to humanity her powerful service. which I am sure no ttensible monarch can object to. and feed them. then this homely king rallies round him his subjects. . or ever will be. has not caused a wrinkle to appear on his nobk brow even in this miraculous age of discovery. and by the last powerful agent we are actually enabled to take the strongest fortifications without bloodshed. famine. War. and if we can make him do anything more. which has created railways. I must say that there is nothing like a hot dinner. which neither time nor place can erase. or stew their fish. that it is dangeroup to try to make any change in s government so well established. revolutions. even when nature has ahnost refused This mighty monarch. when hoary Erost spreads his white mantle over the myriads of defunct flowers. steam. which nothing can alter. Eloise. Deaeest Feiekd. and deprive him of his rights. are aware that every cottage throughout the land has a peculiarity in cookery and cooking utensils. and make them happy. it saves them a deal of cooking. In winter. photography. my object is not to interfere with his noble position.VARIOUS DISEffiS- IH THE IHON FOT. being generally eaten cold. and that in accordance w^ith the enlightenment of the nineteenth century. when aU nature is desolate. which have from time to time shaken the foundation of mighty empires. weeks in winter anJ . and will continue to do so if properly treated : by his subjects. You v/iH perhaps say. All the*'^ rsceipis are for on-^ «oii<-*iimnsr two erallons. who has done such good service for so many generations. stronger than his. So much for his moral virtues . Kot at all . epidemic. THE THREE-LEGGED IRON INTEODUCTION. to entertain. One of them has a great claim on our gratitude.— You POT. electricity. but let us see what he has been doing. and I may almost say.

put in two pounds of split peas. or turnip-tops. and put in the soup when serving or half a pound of flour. fornextday. Salt Forh. Swedes. are very roasted. knuckles of ham. green kale. When done. add more water and a pound of potatoes. much more fine. The pieces of beef generally salted are the brisket. &c. —Put four loin. Satt Beef. head. Veal. flank. ^ 80.. of water. A t^a* You iield will perceive. — The flesh of the calf being of that liffht nature. pounds of salt pork. pot with six quarts of water. and vegetables round the meat. When done. and put by. sugar. that I for our old hero. &c. my friend. Bcrvdng. brocoli-sprouts. and Boil for ten minutes. only they will take rather longer boiling. Mix half a pound of flour with one pint of water. : . which cut up in foui pieces. ara very nice. it should be too salt. uncovered. add four quarts One hour before wash clean. Eice The ribs. skirt. using about four ounces of vegetables to every pound of meat. and boiled in the pot. placed in a net. cooked in the same way. Or sldm-milk may be added. into the and one pound of split peas. and serve. spoonful of pepper may be added. and place round the beef on the dish. Leave the broth or liquor from the meat on the hre. parsnips. Turnip-tops. In one hour add four greens. edge bone. and about one pound of toasted bread. &c. carrots. and This receipt if adopted for a farm-house. Suet dumpling may be served with it. or feet. cut into dice. belly. turnips. If more salt and pepper is required. and serve put in the pot. and cut the roots away of two cabbages. Pieces of bacon. . v/hen salted. boil slowly till done. the meat and soup separate. —Put in a piece of six pounds. and stir it round. parsnips. drain the cabbage. and put in the pot with the meat. a little pepper and brown of cold water . round. take them out. instead of cabbage. IP. on the contrar}^. economical than when may be used instead of peas..30 YAPJOUS DISHES IN THE 78. may be used. either leg. adding in a liis subjects in the shape of receipts to have already opened a largs few lines about twsnty new kingdom. and the other things in proportion to be used for a small family. leeks.ON POT. mixed with a pint Every part of salted beef may be boiled thus. &c. but two pounds of beef. and keep warm. to drink with the cold meat. boil gently for three hours. cut small. 79. add it if.

when not too fat. cut in dice. smothered in onions. may 82. or potatoes. If it "is an old ham. Boil for one hour. allow it to get cold in the pot. Save the liquor for the next day. mixed with melted butter. two onions and two turnips. for which purpose it is The only part which is superior to any other kind of meat. or bacon. and fill up with six quarts of water and four spoonfuls of salt. Pour Swedish turnips may be boiled with the veal. is not an expensive dish Or small knuckle of ham. the pot must be filled with water. add to it half a pound of Scotch barley and a pound of any vegetables that may be in Or two pounds of potatoes. salt. 1 i t A ham of about fourteen pounds will take about and ought to be boiled in a three-gallon pot. may be used. turnips. and eaten with it. if handy. add any remains of the veal.TARIOUS DISHES IN THE IKON POT. Whole rice. if wanted to be eaten cold. 1 \ 81. to which six teaspoonfuls of salt and one of pepper have been added. requires 31 except for the purpose of . take it out. neck. capers. The leg. and other vegetables. -nstead of barley. breast. When either joint is done. t I c ^ i ' more the process of roasting. and put : — in it. or chopped gherkins. is the knuckle. and boiled with the vegetables. Ham. Put in the ham. out the meat and serve with mashed turnips. When boiled for half an hour. or peas. mashed up with pepper. : . Boil gently for three hours. Mutton. Put this in the pot. this joint. two pounds of the belly of pork. cut small. it should be soaked for twelve hours previously. usually done so. Put in the joint and ten peeled turnips. Some carrots. making broth. with a little milk. Put in and boil of ground rice. Whichever joint it is. and if cooked in the following Get a knuckle of veal and a way. for next day. and butter. let it cook fifteen minutes. tables may be omitted when scarce. head. The liquor boiled up with a pound or parsley and butter over. and fill up with water skim off the scum as it rises . one of pepper. is boiled. may be served with boiled . and serve the turnips round. and feet. or stewing. sliced. take Plain. Parsley and butter. and save for the next day's use. weighing together about six pounds. than of boiling. Yege- t. two carrots. Por every pound of season. mixed in a quart of cold water. — j^ four hours. are most often boiled sometimes the shoulder. in the absence of the ham. make a nice soup. and serve with toasted bread. — mutton.

and cure the hams and bacon. I was on a visit to our excellent friend. to which proposition I strongly objected. which may be eaten Eeparately.) was of a blackish yellow. should be cut away. cloth. Being anxious to see the person who had so effectively " preserved'^ this ham. which she said her son vfould doubtless follow. Instead of hanging them up. but her son Thomas did.e of the liquor from the ham. Or instead of onions^ . the knuckle part should be boiled last. and the yellow fat. every one of them bought were dried to chips. near Axminster. use cabbage or leeks. and hap/^ it in your . they would keep equally as long without undergoing this antique Egyptian process. and serve with slices of bread. stir well in. and often boil only half the ham at a time. hy the following simple rules. ehe said she did not know how it was done. which should be strained.. IMPOETANT OBSEEYATIONS 0^ CUEmO HAIMS AND BACOIsr. until it is rather thick put into a tureen. which will improve the flavour of the ham. be boiled.S:^. If the liquor is used for soup a couple of cow heels may be boiled with it. as is the custom. until nearly brown add to them half a pound of flour. then add som. and on showing her the bone. and asking her for the receipt. Devon. no such thing was to be found . fry ten onions. the consequence OT which is. to a lo\< Tons for ceiling. The fat of the first one we operated on. After you have pickled your ham or bacon for either winter or summer use^ dry the moisture with a. when all the neighhourhood was searched to get a couple of home-cured country hams . Esq. (for we could not cut it in the ordinary way. clean old woman was brought to me . and she knew he would be glad to give me the receipt. while. As many cottagers kill their own pigs. however. of ham and bacon are yearly wasted throughout the country want of proper attention and judgment. To prov6 AO you the truth of my rem. only much harder. or cut up in the soup. in every cottage or farmer's kitchen. William Tucker.arks — about six months ago. that the continual heat turns the fat and flesh of such a quadruped as dry as a mummy. O^ PKESEEVIKG HAMS AND BACOH. sliced. of Coriton Park. with also a bunch of sweet herbs. Or. . and the meat of the same colour as rotten wood. if any on it. in allowing the fat to get rancid. at the same time writing down the following receipt. and pour mortr over it. a very natty. when sawn in two.

456. to whom lie would like to give a delicacy. and made to feed man rather than wasted as it is at present. boil — slowly for one hour remove the scum as it rises . three or four times. not exce]3ting Westmoreland and Yorkshire.utton. It is rare that lamb is partaken of by the labourer. then place it in your kitchen agam. who allows us to preserve meat. scrape it off. I think I ought not to mention this innocent and playful little animal. You may be right. if any part should happen to get yellow and rancid. by means of pickhng it. of course the evil does not rmi to so great an extent. ^Put six quarts of water into the pot. or until the outside "begins to crystalSze . can be kept ever. or any other dampish place. LAMB. that if these simple plans were adopted. than in the old iron pot of the most humble abode. and flour j but be sure you don^t keep it eighteen months. with all the indulgence of nature. more than one hundred thousand tons of meat would be saved throughout the kingdom yearly. for a few days . and so on. v^hich can digest everything eatable.VABIOUS DISHES IH THE BLACK POT. as it appears the old woman's son did. boiled turnips or spinach. The fault I before mentioned. Boiled Leg of Lamb. or parsley and butter. when boiling put in tha lamb. tlien remove it to your dairy. but on second consideration. or caper sauce . backwards and forwards. pepper. rubbing the spot with a mixture of salfc. 83. as far as its value as reading for the drawing-room goes. Eloise. but let me tell you again. which could not be done better in the elaborate kitchens of the most wealthy. as he requires more strengthening nourishment for his hard-looking fi-ame. when v/ell cured by experienced hands. that it will not last for Ham. serve it with . being ham counties. and it being possible that from accident. with six teaspoonfuls of salt . yet common sense tells us. exists in every county. and quite sound.'--S\ i^ a rabbit as No. rather too long to be pleasant. plain melted butter. without the aid of medical science. and remembering that King Alfred once sought shelter in a cottage. Th Vroth may be made into soup the same as the m. 33 Htclien for about tliree weeks. that a cottager might find himself unexpectedly honoured by a guest. till perfectly dry. so that. 84 Boiled Eabbit. put in pot ten . I daresay. or some other cause. which two latter. These delicacies are left to those who would give a great deal if they could possess the good appetite and the organic mastication of a labouring man. good for several years. you v/ill fancy this country conversatioi*. for some considerable time.

season with sal^ tripe. melt it in a small pan. three teaspoonfuls of salt. and can all be dona celer}^. if you prefer it. — Sometimes the cuttings of . add a pint of the liquor from the pot. . mix all w^ell to form a puree. and cut up and added to it. mix smooth. one of white peppercorns. —Pii into the pot four quarts of water. skim off the fat. boil for twenty minutes. keeping it warm. then onions and potatoes. The above with a plum pudding boiled the day before. can be had very cheap. boil twenty minutes.-. boil slowly hour and a half. and put into a pan or the pot with two ounces of butter. and rewarmed in boiling water in the pot whilst eating the soup and turkey. 86.. 34 VARIOUS DISHES IN THE BLACK POT. and boil gently for tvv'o hours. until it is thickish serve the turkey on a dish. if large: dish it up. stirring now and then. and the addition of potatoes. four of flour . and pepper^ then some of the is until all in . and three quarters for fowls. little pieces of pickleO pork boiled with 85. giving onlj half-an-hour for chickens. A cheap Tripe Dinner. baked in the embers. a bunch of sweet herbs. FoidIs and CJiichens may be done the same way. Vy»ith the black pot. chop them. in which you may add a little colom-ing. and pour the sauce over the bird. also add half a pound of onions. of about half a pound each.. a vermicelli. six for one . wheA in the turkey. or clear vegetable soup can be made . tripe. or whole. A turkey done in this way is delicious. Our Christmas Dinner— Small Tiirlcey. take out the onions. ihe bacon separate. witli four quarts of water boil them till tender. for every four pounds of the good meat lay some of the potatoes at the bottom of the pot. then add tlte rabbit. and serve. 456 . simmering slowly for one horn. then mix a quarter of a pound of floar vvdtb throe quarts of water. or even a cow-heel. Use the broth Boiled as above. mix three ounces of flour with two ounces of butter . and ten large potatoes. the water boils. or pig's chitterlings. With the liquor. and four pieces of salt pork or bacon. as No. put one of pepper. it is an improvement. rice. imder the grate. half a teaspoonful of pepper. or twelve large onions. and half a pint of milk. in which case they should be cut into square pieces peel eight onions. add a pint of milk. is a very excellent dinner. pour over the rabbit and serve . . have the turkey ready stuffed. the onions and celery taken out of the pot.

or mock turtle. same. VAUIOUS DISHES IH THE BLACK POT. 35 of This will make enongk food for a family and cost about one shilling and sixpence. and boil for twenty or thirty minutes. or without vegetables. 420. Calves' head is very good done the barley. and serve. carrots. . Calve s Head and Feet. and fry for fifteen minutes then pour in three quarts of water and One pound of rice . tm-nips. one of pepper. The heads when cooked may be egged and bread-crumbed over. boil for about two hom-s. broken small ^dded threr j . and put in pot. boil till tender . by any chance either of which is sometimes the oi London or any market town. or savory. boil three hours just before serving.—Take two sheeps' heads and cut the same as calf's head. alone. Curry FisJi. . The feet may be boiled in the same way. —Take six k)il in eight guarts of water for three hours. but always use what you can gQt. 90. with a pound of fat or dripping. having. No. Savory Mice. . add one tablespoonful of curry-powder.. or until tender. and with . three tablespoonfuls one tablespoonful of sugar. mixed in a quarter of a of salt. four onions. and then put in the oven to brown fcr fifteen to twenty minutes. The liquor makes an excellent soup for the next day. If no herbs. skim it occasionally. put salt. add a wineglass of vinegar serve with parsley and butter. Eat it either plain or with sharp sauce. omit the salt. 87. If salt fish is used. Slieep^s TLead and ^^e^. case in . &c. four and four quarts of water. 89. in which mix one quarter of a pound of flour . either thick or thin. little water cut up six pounds of cheap fish the size of an q^^ add to the abov©. set it to boil gently. —Put into the pot four onions and two apples. Scram and serve. with halfa pound of pearl two carrots. pounds of bones. some bayleaf. and a little thyme put in six quarts of water. cut the head open. —If these articles are to be bought cheap. or puree of peas. onions. four spoonfuls of salt... twelve. or with the brains. take it ©ut the brains. do without. parsley. thyme. cleaned and boiled in it sharp sauce. in the pot with six teaspoonfuls two of pepper. 88. according to the kind of fish. Eour feet added to it improve the broth. being placed. in thin slices.

remove the bones. two tea- put it on the fire for fifteen minutes. and. Should he preferred sioeet. boiled for two hours. and using a quarter of a pound of treacle. into small dice .—-'Boil one pound of rice in four quarts of water add one tablespoonful of powdered sugar. or grated . serve. and serve. keep stirring it. add to the rice. may be cut to pieces.'—Cut . and This will be found both cheap and nutritious. one of Boil till it becomes a puree. or celery. 92. . food. and two tableMix with some cold water one pound of flour spoonfuls of salt. then added to If there are no onions. but it must be soaked . and mix well then pour over the stock that has come from the bones. boil till tender. if the v^ater is soft. and when cold. poiir a buncli of tliyme. the quantity depends on the quality on an average. or leeks : fry for ten minutes . tablespoonfuls of if any. and serve. or put the fat or two ounces of dripping into the pot. one pound to every two quarts that would be four pounds. tlie fat will do for puddings. —ITearly — fill the iron pot with water. keep stirring . all stir in three teaspoonfuls of curry powder. and savoi^. which floats on the top. removed. . Then throw in one poun^^ of strong cheese. stirring it continually . cut thin. spoonfuls of sugar . Feas Fanada. boil for twenty minutes. or oatmeal. half 3 pound of either carrots. sliced. simmer twenty minutes . use some sweet herbs. or pork. add half a pound of oatmeal. . broken in pieces. Indian meal may be used. m 'Tim black Pot. remove the husk with a spoon. Cheese Stirabout.3b VARIOUS DISHES salt. the husk. Layleaf. it into an eartlien pan. 93. and one gallon of water. throw in three table tablespoonsful of salt when boiling. When well stirred. it. turnips. so that it forms a thin paste. . make ten pounds of solid and good either hot or a quarter of a pound of fat bacon^ put it in the pot with two onions. This will cold. sugar. 91. then add sufficient oatmeal or flour to make it very thick. and given to children as food. Y/lien done. which floats. . Add one pound of rice previously washed . I^ice Panada. use a quarter of a pound of treacle instead of curry. A is quarter of a pound of butter or dripping it may be added. then add one and a quarter pound of split peas. or pulp . with two onions cut thin. Tills may he made sweet hy omitting the bacon. two teaspoonfuls of salt. throw in by degrees some Indian meal.

For the above proportion. and place them on it. *?ither jam. 37 tin. and these quadrupeds are equally as particular in their selection of food as ours . Or. YAKIOUS DISHES m THE BLACK POT. to bring every vv'holesome iiind of cheap food to the notice of the poor. and even in Ireland. to flavour the broth. those who were starving would not partake of ox-liver. why should we not give it a trial.-—'Bo^ the meal as above (it must be very thick). mince about 95. put it on a greasy Laldngthrow some more cheese on tlie top. sausages. — In France. sheep's. . Another Way. as No. put in the oven for twenty minutes. Boil for twenty minutes.. they may live. allov/ it to get cold. in this work. . without the cheese mind that it is stirred up a great deal. Or. Eloise. with salt. and if the calves^ pigs'." therefore what is good for our neighbours and allies cannot possibly be bad for us. so that with a little exertion. vvith the few pence they earn. Cover this over with some more meal from the pot . two pounds of meat. Mix well. they are then subjected to a cold pressure. why should not that of the ox be deemed good stewed. during the year of the famine. Indian Meal FouUenta. country. and well worthy the . This is an excellent and cheap attention of all classes. into slices. cut w and fry. and not to allow nourishing food to be wasted. and serve. fried or and many If it is in use in cooking in one The proverb says. or black puddings. and serve. ox-liver is used in soup. bake for twenty minutes. pieces. treacle. '* what is good for the goose is good for the gander. In many parts. These are bought up in that country. or liver. and most extravagantly at others. . 156. which is used for adulterating an It . An ox in France is uncommonly like an English one. by Which the liquid is extracted. then let cut and fry anyhow you like . for human is food. put into casks. or it will catch to the bottom of the pot pour some into a baking-dish well greased cut some beef or pork. saveloys. 94. our duty. people eat it. instead ol living badly at times. if a strong gravy is This may be made sweet with poured over it when served. now that flour has become so expensive the tables of the most wealthy. it is fit for dish. as it is at present. and lambs' liver is fit for the tables of the wealthy. and live well. sent over to a Bea-port in England . and serve. of course omit it get cold saveloys and black-puddings vfhen meat is used. or brown sugar.

the dried Windsor bean. and two good-sized turnips. sfetvpan. or French Soup. ov^r remainini? vegetables roun^it . and mix with it a teaspoon' ful of salt. one of pepper. ort'cle in universal use the remains are then dried in ovens. ¥/ash tlie heart well. or haJcing-pa7i. snnfi*. like the potato. Add now and then a drop of cold watei. and to be regretted that not a large consimiption in this country of pulse. tlicy They FRENCH POT AU FEU. {TJds may also he done in tlie iron saucepan.) I cannot expect that this truly national soup of France can be vnade to perfection. the there is lentil bean . Cut one pound of suet in quarter of a pound pieces also two pounds of ox liver. or five pounds of the thick part of the leg. pounded. and pour over three quarts of water. may chop a . two carrots. previously soaked. and the . four leeks cut in pieces. and shall call it The French Cottage Tot an Feu. one burnt onion. therefore I have simplified it. four onions. Jbiir hours. are a good article for a tradesman to keep in stock. or three spoonfuls of colouring .. Put a gaUon of water in the pot. Put it in the heart. or done with so mucli care as in that country. Boil Bread sliced. . one of pepper. Stewed Ox Seart and Liver. Place it in the oven for three hoars. and pour the broth. and lay it in the pan with the top part downwards. it wiU make it clear. three cloves. when Beginning to scum. and place the pot on one side of the fire. skim it. as the much as the potato. such as the white harico bean. and only require to bo known. four or five onions. few onions and sage. 97. and is con- Dried yellow or green peas may be used. dried pulse of any kind. ^ith some of the vegetables. to be equally as much esteemed as that root. Hiree teaspoonfuls of salt. as do not deteriorate. and it is done. and a quarter of pepper. serve the meat senaratft. of which it is may be had in the winter time in gre?tt abundance crop does not rob the ground so siderably cheaper than flour. or shin. put four pounds of the buttock of beef. put into the tureen. Season with three teaspoonfuls of salt. if handy. In this dish. all . set it on the fire . — be used with advantage. and sent back to Ireland to be made into 96.38 VARIOUS DISHES IN THE BLACK POT. three pounds of potatoes. and a little bacon.

put them in. add the turnips . If no burnt onions or colourings the soup will be white. — before . —Put in the pot a . but to make it better. and partly fry them in fat a few minutes. over the water.-^Vui into a saucepan a teaspoonful of chopped onions. receipts to be done in a middle-sized iron 98. but still it will be good. the same of brown sugar. rub them in a little flour and salt. as put them in the pan with half a pint of milk and threequarters of a teaspoonful of salt. cut in small pieces . dip in n flour. in fact. and some sprigs of parsley. 410. and serve witli some toasted bread round. if handy. and a littlo bit of scraped garlic. Cut up one pound. one teaspoonful of anchovy sauce. 2. —Cut them as above. then add enough When the mutton water to cover the meat . . No. then put into the fat a quarter of a pound of flour stir round until brown. You have prepared four pounds of scrag of mutton. h?lf of pepper. and stir round . Stetved Meh. pound of dripping when hot. season with three teaspooniuls of salt. and stew tliem as above. to spoil their soup . is nearly done. A 99. quarter and cut twenty small tui'nips. and one teaspoonful of colouring. Eagout of veal or Iamb may be done in this manner. there the ox-liver costs as much as the therefore it is not with a view oi meat sixpence per pound saving. French of a Mag out : of Mutton. I am sure they are too good judges. ^\xt them into the fat. into pieces the size of a walnut . If yoii rim short of any of the vegetables. peel The following saucepan. Take them out. 39 If tliis simple receipt is well attended to^ yon will find it a very good soup and bouilli. and the sauce should be thick. instead of a sherry colour . In France they always put in half a pound of ox-liver to every four pounds of meat. Cut up one pound of eels in pieces two inches long. stir until boiling. — — 97 a. half a pint of melted butter. little ale or wine may be used instead of vinegar. Any part of mutton may be used.TARIOUS DISHES IN THE IRON SAUCEPAN. which you will find by trying it witli a fork. Eels Stevjed Wliite. lind serve witli toast. Stew gently for twenty minutes . No. and fry until brownish. in slices. "No. mix one ounce of butter with half an ounce of fiouTi 100. Stewed Eels. half an onion. one of pepper. make it good with others. put them in the pan. and stew for half an hour. or ten large ones. 3. oiie of vinegar.

which. You blame me in your last letter for having visited the small town Qf Castleford. if not attended to. Tie a cod's roe in a cloth. —E'othing is more de- than this dish. The working classes of the commercial districts of Yorkshire earn very good wages. or longer. 102. Hull. 425a. charming habitations. as three parts of the wives of this hard-working class are utterly devoid of -any inovvdedge of domestic economy. F>''^-'. or plain. is deplorable. though. or a little vinegar. v/ealth. and Or egg sauce. The first-mentioned. licate and Frill. and Bradford. Cookery to them is almost un&aov72J. for want of drainage. palaces. when cold. manufacturers. Eloise. I but I must say they are wilHng to learn. water. and real black not sea.t be well soaked. as fish.* In that letter I ought to have included Leeds. and serve. pour over parsley and butter. boil gently for one hour. first of all. The juice of a lemon. Allow me to impress upon your mind that. in improving the condition of their homes. take it out. cut off as much as you require. and. boil fof ^ve minutes. I have no personal fear of the epidemic. Cod's Hard Boe. Cod's Sounds. and I hope this ^ See end of the hooK . — fried. bad river. 101. which has appeared in the public press. Lampreys and weaver may be done the same. Truly. serve. if large. as my letter of the 25th of March. or black butter. The remainder. as also the beautiful little village of Methway. Boil thirty minutes in boiling salt and Dish it up. if salted. stir round gently. and that I take a deal of interest in endeavouring to ascertain the cause.40 VABIOtS DISHES IH THE IBOH SAUCEPA put in your stewpan in small pieces. put it in the dish. I cannot but return you my very beat thanks for the incessant inquiries you make as to the state of my health. at the same time. or partly so. of such an awful visitation. Melt. No. without "Roasting. will partly explain the cause of this calamity. my dear Eloise. may be cut into slices and semi. will always subject those places to such epidemics. or fennel sauce. those immense towns of thick fog. is an improvement. their ignorance in the science of cooking. I must say that I have been of some service to inese same people. they work very hard. while the cholera was raging in those places. with a little butter and pepper. pour thick Q^g sauce over. place in a pan two quarts of water and tvf o teaspoonfuls of salt put in the roe. but — — proper drainage.

more especially children. they are as contented as I am. I and my host left. which was done to my entire satisfaction I and I must say that the sick are not better attended to in any similar estabhshment I have visited in the country. now-a-days. many After bidding adieu to the doctor. work fiiUy IMPORTANT REMARKS ON COD-LIVER OIL. placed steamed them. and though I must admit that those localities do not show the brightest part of the mirror of life. But now to a very important culinary. afterwards dishing «|i . about three months ago. if you recollect. I then peeled and steamed two then cut the liver in four pieces. "in many cases. I With a knife. and the great benefit derived from its — use. ." v/as his reply. &c.— YABIOtJS DISHES IN THE IRON SAU0E1PAN. it over the potatoes. also the interior of mines. and then liver fall on the potatoes. and must say that I found it anything but patients cannot take relishing." being of such an unpleasant taste. Mr. Accordingly. Upon reaching home. throughout the united queendom. one of the proprietors. But to come back to the question . Being aware of the immense quantity of cod-li/er oil taken by delicate persons. being so large and beautiful. hospitals. lunatic asylums. "Nothing can be said he. I forwarded you the drawing of the Station Hotel. I asked the medical ofScer present his opinion of its efficacy. from motives of economy. letting the oil from the then made some incisions in the liver remaining oil. and I think medical discovery. and while returning to my hotel. after nearly twelve months stay among them. Respecting my visiting prisons. from which town. and not a day passes but what I teach them something in my way. you must not fancy that these people are all unhappy. termed the miUion. I sent for the following: 103. to extract the of fresh cod-liver . still. I One pound i 1 \ pounds of nice floury potatoes. on the contrary. on my asldng if I could visit the infirmary. workhouses . " better. kindly proposed to conduct me there." I myself tasted some. and as we in this establishment use the second quality. 41 will be tlie means of terminating that which I have so success* begun. But. where I was staying I call it the Monument Hotel. &c. and I think you will 0¥7n that my correspondence partakes more of a jovial than a morose nature. coalpits. which I owe to my persevering visits to various public charities in the towns through which I passed. T thought that something could be done tn ilter the present unpleasant way of administermg it. at th/* same time learning many little things irorn them. Such is my opinion of that large class of society. and introduce me to the governor. it. it is doubly unpleasant. This happened at Hull. Jordan.

add half a pint of milk. afterwards remove the liver. here is another good way of cooking it then put it 106. add a little milk. 103. /)ut Put three inches depth of water in a largish pan . —Boil a quarter of a pound of . add a little salt and pepper. The following fj^ith is another way of extracting the the aid of that abundant article. or a little more. Set your pan near the fire to simmer slowly for half an hour. Press on it with a spoon. It will take about an hour. which serve as above directed. Then take the liver out. but if you are without an oven. put over one pound of fresh cod liver. 42 the VARIOUS DISHES IN THE liver. Tajpioca tapioca till and Cod Liver. cut in and Cod Liver. for otherwise it would burn. and serve it if allowed by a medical man. till yom^ liver is quite cooked. 107. adding an Q^g. oil Both dishes were found extremely good. fork. I^ice quarts of water. little salt and pepper. by which time it will be nicely cooked. i^ater . add a little salt and pepper. was eaten with a little gauce. which serve as at No. Of course you can easily see what a blessing such diet as this must be to a person incapable of taking the oil by itself. it entirely loses that rancid quality for which it is proverbial. all fear of burning is obviated . If too thick. Stir the rice with a . tender in two quarts of water drain it in a cullender. cut in eight pieces. After taking away the liver. 104. stir round. season with a. by mixing it with the food. so as to get as much oil into the tapioca as possible. then boil it a few If minutes . and serve. 105.: . use it in preference to the fire. then the pan containing the tapioca in the above-mentioned pan let it simmer till quite done. cook the liver and rice on a very slow fii-e. you have a slow oven. you may add it to your pudding. Sago. and by . it will make a delicate pudding it or by cutting the liver in small dice. Boil half a pound of rice in two nearly done. or semolina. and be unwholesome as food. The potatoes were served up v/itli melted butter and anchovy a little salt and pepper. back in the pan . remove three parts of the then put over your rice a pound of cod's liver. By adopting this plan. putting m a little more milk to make moist ^ then add a couple more . wliicli IllON SAUCEPAH. If no oven. may be done the same way. rice. mix the tapioca. Put the saucepan in a slow oven for about thirty minutes. of a cod's liver. — When large dice. as.

such as the above. for Or may be added.%'ATII0U3 eggs. or in an oven. as. then let it . a little melted butter with a spoonful oa sugar. and adding four teaspoonfuls of sugar. after 109. 108.Givc that I have taken it from those well known monks who took fows to partake of no animal food. chopped. but those jolly old dogs in former days? were obliged. and a teaspoonful of pepper . . or parsley and butter. or three raw ones instead. putting the stewpan either on a very slow fire. let them soak all night.—Buj a it . then put about two pounds of cod liver over it. The hard roe of any fish may be dressed like this. ot till set then turn it out on a dish sauce with a little plain melted butter. . Pour over it. when it will be ready. or wine. . to separate them. Cod Roe and Cod Liver. make a pudding of it pour it in. . outtered . well beaten. then turn it out. two eggs. even to persons in good health. and a little lemon peel. to break their vow . but conscience. anchovy. and thus cheated their oath and tlieir own will perhaps Yon curious mixture of vegetable produce. pour water over them. however. they were obliged to mask the object cooked in covering of vegetables. be also turned to good account . leaving about a gill at the bottom . Eice see may why. especially the roe of sturgeons. 43 and mix putting it in a basin. and sauce over with any fish sauce you like. throwing away the water add half a pound of salt. or treacle. be surprised at the name I have given to thip you will immediately perf. mashing them with your hand. one ounce of butter. and . Add about a gill of melted butter in the roe. at times. cut in six or eight pieces. DISHES IN THE IRON iSAUCEPAN. steam it in water till well set. when done. for one hour then take out the liver. it would not make a very good sweet pudding. something like our strict vegetarians of the present day . afterwards washing them well in two or three waters. it could no^ be done openly. CARTHUSIAN OP MEAT AND VEGETABLES. some lemon juice. A little stringent food. previously weU simmer in a stewpan for half an hour. cod's liver and roe^ put the eggs in a basin. cut open the skin which surrounds any one in health four hard-boiled eggs. . will be found very refreshing. and I do not having taken the liver out. for children. which serve as usual. 110.

and serve. then place at the bottom of your pan about an inch deep of cabbage. and either baked slowly as - above. then cut them through lengthways. 44 VARIOUS BI3HES IN THE lEOH SAUCEPAH. if salt meat be used two ditto if the meat be fresh one teaspoonful of pepper at all times. then . add a quarter of a pound of butter fire either . pressing out the water cut away the stalk from each piece. such as meat. then drain them in a cullender or cloth. v/hile sitting at dinner^ and would not find out his mistake until helped with soma Ciirtlmsian. 111. one gill of water for two hours . three middlingsized pigs' tongues. then chop your cabbage. or one. or steamed as puddings. if English. our first lesson. You have put them to boil with your cabbage. French coolvery.^—The above may be done in pudding. means any article. and only putting half the moisture in. or poultry. that is. press out all the gravy in a cup. . i . . cut crossways. two wineglasses of vinegar. then open your pan. boil them for ten minutes. thus making the meat invisible to the eye when turned out of the pot . basins. ma. 113. but as there will be no cover to over a cover of pudding-paste (see E'o. . piit $ fix over as for tlie paste. of the dishes. or Chartreuse. or a little longer. jPrench. when your carthusian will turn out like a pudding pour the gravy or bread crumb sauce over. or tv^o small ones outside green leaves take off a few of the well.—1£ in . 1st Lesson. season with one teaspoonful of salt. remove the paste. placed in the oven. when filled. 2nd Zesson. turn the pot or basin upside down. in food. if set it on a brick. pass a knife round your pot. placing your meat in the centre. tliat even a vegetarian would be deceived with its appearance. and half an inch round the inside of the pan. in four.king several small holes in it. or in deep oval pie-dishes. letting it weigh about two pounds when thus prepared. then put a dish over the mouth inside downwards. winter. though not too fine. and place over your cabbage a tea saucer . When done. so surrounded by vegetables. or dripping. Suppose we select for this. which put on the dish you intend to serve it iii| press out thc» . v/hen boiling. . wash the cabbage . add your cab"bage. put on im an iron pot. which will be our proportion of vegetable to one pound of meat previous to chopping them upon the board. oj game. or a three-legged black pot put in about three quarts of water.. iarge savoy cabbage. 319) pies or puddings.

feet. bacon. artichokes. \>j omitting the meat. cabbage also very good. turnips. red but requires double the quantity of vinegar. previously boiled and cut any part of fresh meat previously roasted. however. turB i^our cartliusian out on dish. done as in the leeks. I will give you the receipts in the way the . they were all good They always had a foundation of cabbage one3 some kind of Brussels sprouts. previously fried. the monastic fraternity of olden times. while travelling last winter. already laid on 45 tlie gravy. and. Pigeons. chop . I vfill now '^ a few words describe the extraordinary variations that can be this favomite dish of the best made with ' judges of good cheer. ham. black-pudding. The following vegetarians. tlien is tlie paste. will. — viz.TAlklOUS BISHES IH THE IROB SAU€EFA>T. liver of in slices. This will give you an idea of the various w^ays in which this dish can be made.-— Having given you the base j^ . or onions. beetcelery. and more pepper. potatoes. they have not been previously cooked. as they are at Christmas. that the above receipts are ail made with cabbage only. parsnips. pickled Instead of the above. beefi. because. Mil and General Lesson for the Use of the Vegetarian. 114. they will take two hours instead of one. as far as animal food goes. or either make them. tliey require boiling in. if. or salt all kinds of small birds. partridges. ^ cheek. —-You must observe. or all may use pig's kinds. eld. be applicable for \^EGETABLE PUDDING. or foundation in the above receipts i\\ on animal food. any remains of poultry or game may be done the same by cutting them in slices . or partly so. Eloise. water about thirty minutes.- :. proceed the same. rather proceed witli the gra^vy as above described. . greens. I have made them so. while no other vegetable was to be seen in his garden but now that summer is here. boil till pound of whatever you choose li'om the above tender . ^rd and General ^> j/ 'Jrjy'^y-^••• ^^14 /^i/ t^ ^f ^ ie^^o^^. if at all large^ and. monks used or to cooks in those days. ^c^ 113. and sausages.. mind. I found that every cottager grew cabbage.. iirst pound of tben they the of the above receipt added a pound of either boiled roots. ^:. may be put in rows^ only they should be larded or stuffed previously. carrots. you pork.

there is no water left. for a change. as I have already mentioned The only drawback there is to it is the length of time it to you. to save trouble. Frequently on my visits to the abodeg of the poor. It is the most gelatinous food which the ox produces. " what do you do with the water ?" " Faitli. and would ultimately decrease the replied." woman. cut from the bone. besides being exceedingly conducive to Sprue-grass. dearest Eloise. but the proper way is as first described.as it varies the flavour . health at all times. pour either a little white or brown sauce over (see sauces). that is. till the water will not stand it any longer. In fact. in London. but always in proportion.." was her reply. but only black muck at the bottom of the pot. I am digressing from the When I found she was so ignorant. as regards our long taEj:ed of scheme of opening a national school to teach the poor liow to cook their food. cheeks may be bought at present." " And pray. 45 it ESMASKS ON THE FOOD OF THE POOB. or peas. with his sm^all plot of garden-ground. season. " Sure enough." I asked. a little sugar is an improvement to vegetables. and contains a large amount of nourishment. being in many cases prejudicial to its use. turn the whole into a tureen. at m COOKING. there is no end to the Higenuity which may be displayed in the variation of this dish j and to the cottager. Therefore I am always of the same opinion. But dame. cut small. You may also. I asked an old lady how " But. with your cabbage . wherein he can produce sufficient vegetables for his family. I asked her conversation I had with this old if I should • . my dear she cooked it. may also be boiled and mixed out not chopped . " how long do you cook it ?" " Ah !" sli@ " sometimes as long as an hour. but observe that the vegetables must always be kept firm enough to turn out as a pudding either serve in a pan: or. it is one of great economy. while in London last winter." said she." I inquired. " by fire. which I throw away. (parish rates. and make the most of it» Some of the money spent on our new palace prisons would be muck better employed for this purpose. and very about twopence-lialfpenny to threepence per pound. GENEEAL IGNOEANCE OF THE POOE Ox fresh. and proceed as witli cabbage only. requires to cook. or in a large dish. On one occasion. and the general way in which it is done. use any aromatic herbs and spice you choose. if for a large family. and boiling like the very deuce all the time. I have often seen this article of food completely spoiled.

^^ said she. having nothing better. to her great surprise. " I have no money to throw awa}'-. the following day. &c. This opened to me the secret of the em^aciated loolcs of the thousands of the inhabitants of these back alleys. of a mixture of wtriol. he ?aid. and skimmed. which were given to her by a neighbouring greengrocer. was a scholar. not even enough Sangmne as I always am upon my flivourite to buy another/' theme. as it was.' " To my water. it being so tender. now I have seen you do it. and the pot was placed on it. — Having sent her the receipts. Her fire was made up. an ox cheek. composed. and poured the liquid from the pot into it. I told her that. until boiling." In anticipation of sendiug them to her the next day.A&'KB ON THE FOOD OF THE POOK 47 " No. cut the cheek easily with a very bad knife. and four teaspoonfuls of articles 1 astonishment. come and teach hor how to cook. I v/as " Lor% ma'am. At the end of three hours I returned. and. do . ma'am. at the same time it frightened three of ths council away . a small bottle was brought out of her pocket. wishing her goodbye. as promised. and put it into the pot vdth four quarts of cold salt. and gave her sixpence to buy some sand to clean her iron pot. who. and ofi'ered to me. I will do them as v/ell as you." said she. of course omitting her favourite seasoning gin. it occurred to me that the old lady might not be able to read. however. After tasting it. she having a large basin in the room. From its strange smell. and. My arrival set all to rights. properly. . which ^hev acfordincly did. if it had been analyzed by the " Lancet. faith. and then removed to the side of it. and sat down with the old dame. There I left it. and trying to make out The latter was just sending for his grandson. and finding it very good. she having I then also purchased two pennyworth of coals out of the money. and some leaves of celery. I found six elderly matrons and an old man holding council together." it would have proved to be real hlue ruin. I was induced to taste it. produced the ox cheek.Ae2M. when she exclaimed. I put some crusts of bread in it. " you would not go without taking a drop of the * crature. and went round to pay my other visits. I offered to bring one with me. serving the soup out into cups with a beer jug. but I begged the others to stop. I. " Bless you. I would give her more like receipts. for on calling upon her. having been three months at a Sunday-school. as a present. on reconsideration. and I could then account for the remainder of my change out of the sixpence. and the meat I placed on a dish. sent her the following receipts. and hear the rccsipts read. if she would do so. which I found done on my arrival the following day. I was not mistaken. afterwards givincf spvei^al copic?the writing. and I feel confident. she said she would show her neighbours how to do it. about to retire.

in a domestic establishment. with the exception of the dried skin of the onion. nearly three quarts ©f very strong gravy. 116. The husband. Put the head on a dish. the gridiron. and simmer gently iox three hours after it begins to boil. Eloise.48 THE GEIDIRON AND FBYING-PAH. simmer slov^ly by piercing it with a fork . and not peeled. but will only take one quarter ol the time . season accordingly. or some leaves of it.-—Rub an ox cheek (middle one) witli four teaspoonluls of salt or lialfa large . or half-a-pint of split peas. but the chief broth thick. Skim off the fat. or a pint of white haricot beans. will be found in the pot. with bread in it. and serve the soup separately. and a man what the world calls middling well ofi". all the most useful of corner. without doubt. and obliged to do all the work. it is Sheep and lamb's head may be done the not sufficiently done. or a little flour to make the gravy or It may be varied in several ways . The following scene was witnessed by those two faithful servants. at the expiration of the time. THE GRIDIEOK AND FRYINa-PAK. puddings. well cleaned. but rice. and. while its companion. is quietly reposing in the chimney Your favourite utensil. or a pint of Indian meal soaked the over-night. and who has risen by own exa^iiions and abilities from a mo?^ humble position. where the sly dog -of a gridiron often laughs between its bars at the overworked frying- mn. This receipt is applicable to aU kinds of hard meat. and like a good-natured servant. One pound of added.-— Or any small quantity of mixed vegetables They should all be cut into dice. when a great improvement . may ascertain when once boiled. and one of pepper put it into the iron pot. v/ith four quarts of cold water set it on the fire to "boil. &c. arrives is . which you if it sticks to it. same way. 115. is. may be used. is at the cost of twopence-halfpenny. who ^ho Biis is employed by a railway contractor. the other afternoon. A gill of colouring is an improvement to the look of the broth. or onions. kitchen implements. or barley. in addition to the meat properly done and tender. size. remove it then to the side. till tender. 1^^ Zesson. the frying-pan. The Mesults of their Hivalry in Domestic Coo'kery. 2nd Lesson. which will do for . is often imposed upon.. point is. A head of celery. may be added in boiling.

her husband. my dear. since which time I have made a point of varying " Very well. Dur bill of fare. my dear : now. but quickly returns. who hears it. but has got a nice piece of steak. beats his children. who is ''^ Moral (not on fable. but I can get you a have. as they call it in that useful work. the fire is not fit " Well. my dear?" to " Yes . my dear ?'' w^as her question. consoles himself with something to drink. " Anything you " Let's see why we have nothing. They quarrel." In about twenty minutes the servant returns. but on truth) A man disappointed in something to eat. and gives warning. The night comes. It is not lltogether his fault.MEAT OK GRIDIROK: 49 home. there is no getting any victuals properly cooked here. makes his exit in a passion. The mistress blames Jane. and becomes what quarrelsome. however. ^Yery well. but how long reading a periodical. Erasmus Wilson. If he has Qo stimulus in w^iolesome food. and asks liis wife wbat he can have for dinner. : He fem-shop. having long past. and exclaiming. and is ordered to pack up her boxes." " You had that ehop or a steak ?" ! — I always make' it have been reading. it is always so greasy. yon like to have. their tempers have had time to cool. " Bother the place. how would you like to have it. Jane kicl^s the cat." He seizes his hat. and begins to beat the child for having 3ipset the milk on the toast." Then. The husband arrives. frequents the is called a bad husband. exclaims. by the want of attention on the part of tlie wife. and ho must have is lomething to support him." Jane descends." " Can I have nothing else . and tliat of the cliildren. *' Please." was his reply. or steak. will it not." " ISTot a minute. and finds all in darkness. saying. and slamming the door. That will do as w^ell. which he foolishly finds in epiiits ^ and thus. a medical work on diseases of the skin. There are no candles in the house." " Not at all." mutton chop. he will have it in pernicious spirit. I must go to the cook-shop and have it. I am tired of " Why. let me get you a chop. Jane is sent out for them. and as I send for two chops." is her answer. do that well on the gridiron." The husband. Now." " Well. by which time. the dinner was not eatable. what can be better than a diops and steaks. ma'am. fry it." yesterday. and swear they must separate in order to " live comfortably together/' Jane comes liome. Jane. let me have a steak. for broiling. " Drat the frying-pan. my will you keep me here before it is done ?" love. is made what he is. not iong since. saying she could get no chops. the hour of her " What would dinner. written by Dr. in which he says that nothing is so wholesome as a change of food. scolds his wife. lu no country in the world do the annals of police courts show such . my dear. throwing down the paper. in order to be off the first thing in the morning. and Jane is accordingly reinstated in her former position. but does not return in proper time. iny duty to study your comfort .

that you are obliged to dine that very identical day. throw over some or it will be too much done. the further in The extra piece of fat proportion it must be from the fire. and no doubt you decide upon having a steak for dinner. but use a pair of tongs in. the meat ought hung. the finger. •i . . if it should be that is. clear away the ashes^ stir all dead cinders from the bottom. that the thicker the steak. lesson : I herewith forward you the following Lesson. and in a few minutes you will have a clear fire. which is a very good thing. chance of being well done. it should be placed about if thicker. pepper and salt. Broiled Steahs and steak. scenes as are dally noticed in the public journals of London. and if cut nicely off the rump of a Scotch beast will weigh from a pound and a quarter to a pound and a half. being three-quarters of an inch thick cut rather thicker in one part than another. as it would be tautology to repeat it here. it will feel firm under the pressure Qi 117. MEAT ON GRIDIRON. nurse your fire . Before proceeding with the following receipt. rv^hich accompanies it should be put on a little after the steak.— 50 . six inches taking it as five inches above the fire an invariable rule. fit for the use of the gridiron and every article you may submit to that process of cookery stands a . when the meat is good and well cooked. and turn it the moment the fat begins to drop the motive of constantly turning the steak is to keep the gravy Never put a fork into it to turn it. . place the fork in the fat and turn it When the steak is done. if of the above thickness. in the morning.— 'Fo^ first quality of steak. — Previous it will well repay to cooking a your trouble. whlc/? the increase of punishment by a modern law has not yet succeeded in putting down. and half an hour previous stir up the fire. Whilst doing. and steaks in pan. IMPORTANT REMARKS ON STEAK AND RUMP STEAK. beat it even with a chopper. page 58. Rump Stealc. First to be well . and also remember. but if you have not any. also fix the hour you intend to dine. it is advisable to read the introduction of semi-fried steaks.

tlie In such is gridiron should never be opened until the steak done{ tiien the to. chop them up fine. If not the dish with Steah with Eschalot Butter. it is 61 —Sometime^ impossible to broil over the ^\Q. is rump steak. fire. but easy to use a double gridiron. it will eat tender and juicy. three-quarters of an inch thick."^' with a knife serve. but properly seasoned appetite. MEAT ON Secoyid Lesson. on the dish.. and serve t^yo teaspoonsful to eycjry pound of steak. others ketchup. Devilled Steah. and be fit for a member of the Eump Steak Club. rub only the gridiron and very fine. Rump mix Steah with it jEscJialot. very fine. eschalot. and a half of pepper. to dry up the gravy). Third Lesson. 426. it is the duty of the pepper. But if required flavoured and seasoned to satisfy a blase cook to send plainly. cases. If turned four if served times in that time. 449. to broil in front.. with salt and Every pound of steak will require one and a half teaspoonfuls of salt. it for a nice tender spoils the best of meat. and press it in place it over the fire as the above. Mended If carefully gravy will not be pressed out. over or before from twelve to fifteen minutes. The time required a nice clear diately. unless otherwise ordered. 118. weighing a pound and a quarter.—-Some persons put a be left bit of butter . cook and required so strong. with a teaspoonful of salt and rub the steak all over with it. but otherwise. the gravy will remain in and imme- on a hot dish (not too hot. up then the following should be adopted. which spread over the under part of the steak when dishing up. Cut up two eschalots and mix it with half an ounce of butter. Bump — Rump steak as is Steah ivith Maitre it d' Hotel Butter. this plan is as good as the other. — When your just done. as at No. halt * If eschalot is required to be served up in the dish. —Mix in a plate two teaspoonfuls of salt. others sauces of various kinds to the party it all these should who partakes of it . —Chop up one eschalot half of pepper. it. or on separate plate. rub over with an ounce of prepared butter No. GRIDIllOX. .

and rub both sides of the chop lightly with it. put the steak in then. turned four times. tlie two of made mustard^ place . Any fleshy part of tlio sheep may be broiled the same. it. . can be rubbed over the same way. score it on each two teaspoonfuls of salt. of pepper to a pound of chops.—In my opinion. Chopped mushrooms are very good with broiled chops. and dredga with flour do the same with the other Broil as above. two chops out of a fine South Down. six hours. cut three quarters of an inch thick. —Cut a steak one inch Put into a tart dish it for thick. one of sugar. and serve with butter in very small pieces under the steak. and nutritious a dinner as can One and a half teaspoonful of salt and a half be partaken of. way. Wakefield 8tealc. a teaspoonful of chopped tarragon. 120. served on a hot plate. Mutton ChojosJ^^ —These may many cases all be cooked and flavoured like the steaks. one at a time. Peel a clove of garlick. At Wakefield they sometimes use the WarncMe it sauce. one of pepper. 121. and her suite came to reside there. Previous to broiling. crossv^rays. h^AT ON GRIBlHOir. sprinkled with salt and pepper. well hung. skak on it. two tablespoonfuls of side. This dish proves that the inhabitants of Wakefield have not lost the culinary reputation they formerly possessed. but in garlic is used instead of when preferred. vinegar. Frying-Pan. Mutton Chop. leaving half an inch of fat round them. wi^h a nice mealypotato.52 Df cayenne. the ^fleur-de-lis in the arms of the town. and broiled over a clear fire for ten minutes. renders a dish fit for the greatest epicure. turn it now and This seasoning it is called marinade. Ciirry Towder. 119. dredge lightly with gome flom% while doing. a tablespoonful of Soyer's relish. and nicely fried. is as good. is a good seasoning. Some raw served round potatoes cut into very thin slices. mixed with mustard^ or enrrj paste alone. and which they first acquired some four hundred years since. * For descriptiosi of chops §ee page 55. allowing time to cook according to the quality and hardness of the pieces you dress. put it on the end of a fork. ttie firei after tlie first turn spread half of the it mixture on side. as wholesome. when the French queen and allowed them to quarter Beef skirt and other pieces may be all done in the same way. eschalot.

They should be placed eight inches above the fire. and broiled with some bacon. Calves' Heart should be cut lengthways. Lamh CJiops should be cut not more than half an inch ihick. 125. if there is no time to do ways. and the following may be done any way like steak. lamb. of paper ought to be large. mustard. SSEAI? OK GEIDIROK. is very excellent j a little chopped chives. Ox. —These should be cut not quite so thick will take salt. or bacon. —A pound of veal not more than half an make three cutlets. other o± food it. &c. The same but both veal and bacon wrapped up in paper. as mutton. from the broiled with fillet. and improves the flavour. and sheep's heart. : It is also excellent (see No. 53 122. but the flavour wiU be very diflerent. longer to do. 119) marinaded for a few hours.. a little melted butter with ketchup in it. A veal I it chop. and should be objection exists with this as inch thick. and broiled as above. that I shall be obliged to send you many similar receipts to fiiese for %ing-pan. ouglit to weigh one pound. the other brought over. and broiled for at least twenty minutes. and the edges folded over so that no gravy escapes. for ten minutes serve with a little currant jelly and butter in the dish. It ought to be 123. is an improvement. placed in the paper. v/ill some bacon. o^ onions. They one third Well rubbed with pepper and and an onion. thick foolscap . what I do not approve of. horseradish. broil with a piece of fat. under the pieces of heart. it must be done so but that so delicate a kind . &c. pig's. am oi opinion that to broil a veal chop by the direct action of the fire is an act of Yandalism. and broiled before the ^q very close and quick } thej mX* . may be done like it. the chop laid on one half. with pepper and salt on it. nicely cut from the leg. sage and onion. previous to broiling. and served in the A little chopped mushroom or parsley may be paper very hot. and the pieces not thicker than half an inch . 126. should be subject to such fierce treatment in order to spoil is wrapped up in a The sheet sheet of buttered paper. Of course. cut the same thickness. Eloise. and the skin left on. the former . These can be served with any sauce. 124 Porh Chops. Also the livers of the above. Observe. is a good sauce for broiled heart and liver. as apple. eschalots. Veal Cutlet. tomata. may be added. Ptahi Veal Chomps are broiled as above.

—A slice of ham a quarter of an inch fire. the same as veaL take from eiglit to ten minutes. or they will burst. 134 Broiled Kid/neys. Bacon about the same. turning several times. should be slightly cut all round with a and well rubbed with cayenne and salt. 133. until hot through and brown. or Eelish. and should be served very hot. Broiled and Devilled Toast. Sheep's kidneys should be cut in the miA^ki so as nearly to divide them. about eight minutes . Sausages should be placed high above a slow fire. and will take fifteen minutes doing. When these have a little meat on them. Broiled kidneys or sausages may be served on it. butter. Devilled Bone. and the skins pricked. and serve very hot. or chopped herbs. may be varied with any sauce. broiled some distance above or before the fire. and a little butter. or Sauce . leaving the fat in the middle. — | . after but they are best after broiling they should be at least eight inches above the fire. spread it over the toast. Broiled Bones. they should be rubbed over with salt and pepper. knife. and broiled gently Serve very hot. —The remains of cold meat cut into little a quarter of an inch thick. that they may get gradually warm. or the blade-bone of a shoulder rib of a sirloin of of mutton. broiled Ham. with. boiled. over a sharp jt turning often. prick them first with a fork. and done slowly they will take ten minutes beef sausages.5i MEAT ON QIIIDIKOH. ovei% 127. Tlirov/ some pepper and salt and serve very hot. in a plate one ounce ot cut a quarter of an inch thick mix butter. Blade Puddings. season with salt and pepper. . Cold slices Meat Broiled. 129. and a teaspoonful of Chili vinegar. when hot through. — —The remains of the beef. — having been : 130. Bi^mains of poultry. —Toast a round of bread. fowls. half a teaspoonful of cayenne. game. one teaspoonful of Eelish. rub with a This and serve with a little ketchup in the dish. 131. : .. These are often partaken of cold. one teaspoonful of mustard. fried parsley round them. and rather brown. . or ketchup. thick will take seven or eight minutes. SL'Q. the legs of turkeys. 132. Lamb chops might be di'essed in paper. if handy. &c. should be done the same.. 128. turn it often.

and — : . This the which is so much in vogue in all parts of even for other purposes besides cookery for I have before me now a letter. 135. pigeons about ten minutes. my deal* Eloise. and -would not give myself the elightest trouble to comfort them. is liked. pig's. I assure you 1 do not feel at all inclined to add to then' comforts. at the Ovens' diggings. and serve. if whole. if small. —These. and should be You may also egg and bread-crumb them. but the two latter will take much longer. not having been cleaned since he last dined at home. No. 55 . world. and attend to more manly pursuits than cooking their supper when they get home at night. because the old dame has a slight touch of lumbago and should he require something substantial for })is breakfast. and enjoy the troubles. fire Season well with pepper place and well grease a double gridiron. Lamb's. should be cut in to down keep them them a the back. Sfc. and sufficient distance from a moderate . because the old housekeeper has gone to bed . Pigeons. calves'. for want of a table . and have a wife to manage their home. five minutes for a common size is Season with salt and pepper {'? . pleasures. They be served on toast. especially after they have passed the first thirty springs of their life. finds it all dirt and tishy. though you may do what you like with the following receipt^ which are equally as applicable to them. broil gently. after being drawn and well skewered so. as to the iiumble abode of the married fraternity. may be done the saiiie way. Broiled Fowls. that they may remain open sufficient. will take fi:om twenty-five to thirty minutes if large. on the back of a frying-pan. three quarters of an hour . or lighting the fire when they get up m the morning. useful utensil. the frying-pan. turn often.. or with any sauce that They may be egged and bread crumbed. rub a piece of butter over. flat with the chopper. or beaten salt . mn n a s ijewer through them. MEAT IN FEYING-PAH. I do not pity them. as it is the utensil most in vogue in a bachelor's residence. Serve either plain. A fowl. FKYING-PAN. and want that utensil of all work. I cannot but admire your constant devotion to the bachelors you are always in fear that this unsociable class of individuals should be uncomfortable. Let them get married. better done. or with any sauce. written. For my part.—INTEODUCTION. and ox kidneys. and comforts of matrimony. but in your letter you suggest the necessity of paying particular attention to it.

take hold of the steak at one end by a fork. according to the heat of the fire . when hot. saute. in the English language. oil. is to place into the pan any oleaginous substance. I prefer the pan.56 MEAT IK FEYmO-PAN. then turn it it v/ill take about ten or tw^elve minutes. according to the mode in which all objects are cooked which are called fried. quickly. as I will now designate it. is a mistake. As regards economy. place the pan on the fire. To do it to perfection requn-es a little attention. with which to wipe it (considering that cleanliness is the first lesson in cookery). will go into the pan and be Seasor. or.^^ To frizzle. semi-fry. but carefully watched i on this depends the advantages of this style and mode of cookery. and require to be turned on each side three times. which has attained a proper degree of heat^ instead of placing it in cold fat and letting it soak while melting. tlia. let it remain until the fat is melted. it should be immersed in very hot fat. or it will biini the gravy. and weighing about one pound. and perhaps the meat. equally as well in the cottage as in the palace. when turning over. the pan should never be left. with one ounce of butter or fat . and rather hot . initiate you in the art of producing an innumerable number of dishes. by sauteing the meat in a small quantity of fat. the article to be cooked shall be placed therein. when melted. 136. 1st Lesson. and. and wholesome. in tliese receipts. so that the pan shall never get too h6t. All the following receipts can be done with this simple hatterie de miisine. having my frying-pan in one hand and a rough cloth in the other. and thus lose all file nutriment . or the old English term frizzle. and two ounces of fat. but to fry any object. in fact. that is. that the word fry. : . it would ansv/er to the French word saute. relishing. it will be fioticed that the gravy will come out on the upper surfiiee of the meat. so that. economically. butter. which. or in the bachelor's chamber as in the rooms of the poor. and let it remain for two or three mmuies. with ^ tealost. —Having procured a steak about three quarters of an inch thick. which is often lost when the gridiron is used. in as few words as possible. it shall cover the bottom of the pan by about two lines . You will also find. or oil. as I have carefully detailed to you in our " Modern Housewife.^ the usnai complaint ai food being greasy by frying. and dip it in the pan. if the pan is properly used. But I must first tell you. it is preferable. I will. If the object is not turned often. over the gridiron.objects. so that one side is covered with fat^ then Turn lie other side in it. It should be perfectly clean— a great deal depends on this. is totally remedied. instead of remaining in the meat. for man}'. To Semi-fry BteaJc. securing all the fat and gravy. or butter. taking care that the pan is not too hot. which can be made with it.

and a folouring or ketchup. inserted in the the details of which iat^ and serve very hot. pick! es. a few chopped onions. or the following additions made: after the steak is done. first lesson. or horseradish sauce . to give it the proper thickness. fry quickly. but if it cannot be avoided. put into the pan after the removed. as everybody think themselves capable of cooking it without tuition. parsley. and then poured over the steaks little little . and a water added in the pan. ox when the steak is dished up. and poured — over the steak . if large. with the inside of the pan nearest the wall. a little butter. or tv/o spoonfuls of either Eelish. with the reasoning. The above Jesson may be varied hj adding to the pan. a.) or half a pint of oyster sauce. I hope those who fancy they can cook without learning will knew better for the future. or mussel sauce. more fat. sliced.MEAT IK FEYING-PAIT. Pour fried the fat of the steak into a basin for future use. nor be less than half an inch. So much for the 137. slice a quarter cf a each pound of steak. then add two tablespoonfuls of the liquor and two of water . v/ipe the pan clean. are excellent. Jan and if small. Harvey's. fried a little. 138. must he never to learnt as it will then simplify every other receipt. when the steak is done. you will perhaps say that the foregoing lessona are too long for so simple a thing as a steak. and a little . 'NcWf dear Eloise. or chopped pajsley and butter. or eschalots. Some may be served with it. A one cut in any other way. but having now given these alrections. or a little fiour dredged over the steak. 2nd Lesson. tablespoonfuls of Two steak is (see 'No. or two ounces of tavern-keepers' butter rubbed over. press it out with the blade of the knife. b/ spoonful of salt and a quarter of pepper i then feel witli tlia fmger that it is done. fried. 426. or any other good sauce that potatoes may be handy. The same may be done v/ith pickled walnuts and gherkins. pound of onions to and when brown place round the steak pour the gravy over. remove it with a iork. whole. and pay a little attention to so important a rabject.semi-iTied at the same time or after. when on the point of boiling pour over the steak.nd to be as good housewife near as possible the same thickness all over. mixed pickle. put in the Some mushrooms. mushrooms. to prevent the dust getting in.— Rememher that the thickness is exceed one inch. When done. and place %viil object to it on a hook against the wall.

as that equalizes the clean . 140. — . put in an ounce of butter. pov. then turn it. Ziesson 1. and of the same thickness throughout. and less^ if thinner. while the meat will look darkish. Eloise. wlien you have semi-fried your meat. Always observe tliat a mutton cliop should be one third Have them cut from the fat. on the taste of the cook. Let it not be too fat . instead of running on the plate and partaking of a watery red colour. Ten minutes will cook it to Second Lesson. may then turn it several times while doing. 139. Semi fry Cho^s of all kinds. take your chop with a fork. dredge both sides over with a spoonful of flour. and dip it in the fat for half a minute. by the small end. perfection. let it get rather hot. and serve the other side the same way. cutting extremely white and light. let it simmer a fev/ minutes. to make which pour half a gill of water in the pan under the steak the moisture of the potatoes will cause some of the gravy to come out of the meat. dripping or lard begins to smoke. This last sort of gravy is called by some people rich. 68 MEAT IN FRYING-PAJf.-—When your steak is partly done. cut some off. letting — but it will be found very good. poultry and game.o. jn the —Eub and semi- them lie pan while the steak is doing . Have your frying-pan very you like. turn them as often as you ilo the steak. that an ill-cut chop never can be but ill-cooked or. fry your steak. put a gill of water in the pan. and half that quantity You of pex^per . for I feel convinced. Another Tj^^/. as is the case when a chop is slowly and badly cooked. with Semi-fried JPotatoes. dish up. entirely depending . wh'cli I am sure^ my dear. — 139a. if . Very little attention loin. If the above directions are properly attended the chop will present the appearance of a rich brown colomv hiid the fat a gold colour. and well shook then. As soon as it cooking. adding thin slices of potatoes. it will make a nice thick sauce. beefsteak. and give a strong gravy which will almost stick to the knife. then turn it. as well as carbonizes the meat. let it semi-fry for about three minutes.^ . if it is. you will fuid to be a great mistake . These *^ceipts can be continued and multiplied to any extent. season the uppermost side with a quarter of a teaspoonful of salt. serve round with gravy.r out the fat. this may also be applied to veal cutlets. you can always equalize them by beating them out with a chopper. Series of Lessons Jiow to First select your mutton. A steak may first be dipped in flour. pork and mutton chops. A — will accomplish this important point. it will have acquired a nice brown . let them be about an inch in thickness.

i Dut. I 1 I . serve both sides the game. as it prevents the meat from doing then beat up the yolk and white of an Qgg. they should be nicely cut. tm'n them over. eat it yourself. When you can thoroughly cook a cliop 141. and ham chops require the same style of seasoning and cooking. or a piece of These remarks are applicable to kinds of semi-fried meat. and lay the cutlet on them press them . —The chop from the neck . A Chops from the neck. and the bone at the thick part removed. so that no fiit remains made sauce. according to the first lesson. have ready some bread-crumbs. and would. lay them in it. place some of the bread-crumbs on a plate. or eschalots. Pork. namely. and me know how you Teal. which. as before dli-ected. or aromatic herbs sides of the or v/heii done. 59 though the badly-cooked chop will probably weigh more than the ©ther. sprinkle over it a . if the llesh is firm and w^ell set on both done and ready to serve. dip them or rub them with a brush with the Q'g^. You may always ascertain when the chop is done by pressing yo7:(r on the thick part. fieason for the guest. will take a gold colour. above quantity of seasoning will do for a chop weighing about a quarter of a pound. beat out the with a small chopper. called cutlets.MEAT IN FETING-PAIT. Mutton Cutlets. not the guest for the cook. lay them on a cloth. with a pinch of salt. little chopped chives. or onions. Third Lesson. as above-mentioned. Half a pint of chopped jjickled red cabbage put in the pan after the chop is done and warmed through will be found very relishing. but to vary the is thus done : — — flavour. previous The cook ought to to tasting the article of food placed before him. when nicely browned on one side. suit the palate of fifteen persons out of twenty . I may safely say. therefore I hope it v/ill diminish the load of salt and pepper every Englishman piles on his plate. it is 142. it materially simplifies the second. made from stale bread. let Gook your chop plainly. and do the other side the same take them (this may ' cutlets i . spice. ah*vays be kept ready in a canister) . is still The Fourth Lesson m. yet it will not Tlie possess half the nutriment and flavour of a chop well done. and shake off ail loose cramhs. slow fire is preferable to a sharp one for the above mentioned chops. 452 . relished it. especially for pork cutlets. when half cooked. rub both fresh or maltre d'hotel butter. serve with any . all chop lightly w^ith a clove of peeled garlic. my dear Eloise.ore simplified. from not having lost so much of its substance. is the best to semi-fry. when semi-fried. For bread. and sifted. are done in this manner.crumby see No. which Get a chop and cook it as above. finger sides. have the fiit in the pan quite hot.

then cut an ox kidney into thin slices. all look inviting. cut them into slices. add two ounces of bacon. 146. pork. and a quarter of an inch thick. stir round. Peel small onions. with either onion or eschalot . simmer two minutes. m 2nd Lesson. moisten with half a pint oi water. 145. remove the outer skin.s(S. remembering that that which pleases the eye will prove agreeable to the palate. and . when very hot. — and chop fine about four . ?}rd Lesson. are done as the mutton chops . or they will be hard . Slice thin an ox kidney. and a tablespoonful ©f chopped onions fry for five minutes. Kidneys alone. lard. add one quartern of water. put in — the kidne. and pepper. and a few small mushrooms is an improvement. or oil.. omitting the the centre of the pan. turning them. simmer a few minutes. place them in the pan.crumbing. Por/^ CJio^Sf semi-fried. slionld be cut round. if over a brisk fire . . done very quickly. fry for five minutes. dish with kidneys in the middle and sausages round. v/hen hot. cut in thin dice. without bread-crumbs. Dripping. and are all equally good^ when bread. stirring it with a spoon ^ut half a pound of sausages in half lengthways. and sti»r continually for about €ve minutes .^'^Cut sii kidneys in two. too much. witli Ale Satice. veal. and should be served with a mustard or sharp sauce. Mutton Kidneys. peas. as above. may be used instead of butter. put two ounces of butter into a frying-pan . greens. throw a teaspoonful of flavour over them. and stev/ed spinach. Mutton. salt. 1st Lesson. put one ounce of butter in the frymg-pan. fry gently Take care they are not done for five minutes. hj rubbing them there will bg no perceptible taste. and the kidney . put two ounces of butter into a frying-pan. if over a slow fire . MEAT Yeal Cutlets m FKYma-PAN. 144. according to taste. add a teaspoonful of flour. These may all be ruhhed previous to bread.ithout crisp toasted bread round it: a little lemon is an improvement. anything. they will require more time. aBont tlilee inclies in diameter. two ounces of bacon cut in slices. sprinkle . season with half a hard part put it teaspoonful of salt and one saltspoonful of pepper . Semi-fried. and lamb. longer.crumbed and semi-fried. and serve with or *. but a pungent flavour these can be served with various made sauces. 60 143. Sausages and KidMeys.

as mucli as will cover the bottom of the pan a quarter of an inch when very hot (whicli try as before the bacon will be directed for fish). will be found very gooo. Pigs' chitlings. season with a teaspoonful of salt. a little curry poAvder if handy: mis well together. A few thopped onions put in tlie pan witli the mest. - Fry is sometimes to be had for a trifle . cut in slices. ODO teaspoonful of salt. Calves' Hearts. tm-n it wlien done. which mix smiooth. may be done like liver. that either some currant-jelly. put in the liver and bacon done first. add a teaspoonful of flour. dip the iiver into it have ready the frying-pan. —Take away nearly all the fat. &c. stir till brown. mix in a plate a tablespoonful rf flour. and pour over tbe liver. the liver must be turned in five minutesj= when it is done remove it into a dish. Another Way. the same of fiour. a tablespoonful of vinegar. then dip ea^cb piece of the fry in the follow ing mixture. is very nice^ or a few mushrooms. 61 and pepper. . with the exception. quite clear. port wine. may be added to the sauce it is also good bread-crumbed. letting it get hot. i! over a teaspoonial of fionr. . and put in the pan. then put iij the pan a teaspoonful of chopped onions. or vinegar. with sufiicient fat or di'ipping. a little salt and pepper may be put in this delicate batter. 147. Jjarnhs can pm'chase it . a little . then before 149. lay them on a cloth then put in a frying-pan two ounces of butter or dripping. or ketchup. the bacon the same.. a little parsley cliopped fine and four tablespoonfuls of ale . you from about threepence or fourpence per pomid wash it in cold water for every pound put a quart of v/ater put them in it for ten minutes to set take them out. : . 148. done as above. . and serve. a little water tlins it forms a tMckish sance» tlie place of ale. and fi:y gently break an e^g^ beat it well. or a little ale or porter. as weil as pig's and sheep's. . &c. to every pound of fry. half a wineglass of either milk or water. — . MEAT IN FilYmG-]PAK. and a small teacupful of water. Cut tlie liver a quarter of an inch thick. Semi-fried. buy them ready cleaned. if preferred. salt liandy. . When your fiy has obtained a nice gold colour. . and. Calves' Liver. esp@» dally if fried wii:b onions . which remove. Lemon is &n improvemsnt. then add some salt and pepper. or wine in a little moisten with. . and the same of pepper.. and a quarter of pepper.

. it must be done gently. . not to break the skin and bones. and fry as above. 152. is useless. The fowl should be divided thus . and his appetite and taste was so good. but to semii-fry a fowl with the object of having it quickly placed on the table. to fry a 150. in .to satisfy a good. — breast then cut the belly in two by this there They should be seasoned with pepper and salt . lay in the fowl. and he approved of them so highly that he desired that they might always be served in the same waj during the campaign. after having gained that celebrated victory eat three small chickens at one meal done in this way. and perhaps fastidious. or dripping should be put in the fifteen young fov/l. or even half. minutes the pieces should be turr ed several times or put into the fat a glass of wine. &c. or till tender drain them. motive of semi-frying food is to have it done quicldy j whole fov/1. it will then be tender if it has been long killed. therefore. some vinegar. with their . as it could be cooked in a different way in the same time . The legs should be first removed. if young. FOWLS. end of late years for the great Napoleon that is. . is If the fowl Dack. or tomata sauce. simmer salfc and water for thirty minutes. the same as for broiling fcime. if just killed it should be plucked and drawn as quick as possible. going close up to the . liquor. it will take from twelve to . it should be done ia a similar way to that practised in Egypt some 3000 years since." It is relatei that the great conqueror. or cooked whilst still warm . for when done serve plain. oil. for want of oil. . the joints and pieces should be well beaten with a piece of wood. then split . pan. may also be done the same. and will take half an hour. and serve. If a fat. truss it preferred to be done whole. or ketclmp want of wine add a little vinegar give it a boil up till half A few fried reduced season and pour into the dish. season it . mushrooms are excellent with it. in orcla. one ounce of either butter. but of a good size if rather an old bird. then the wings.— 62 you fry them Tripe let . but to loosen the sinews. or six oysters. it will take one tliii'd more than the above beat it fiat. MEAT tliem IN FRYING-PAN* in a saucepan. appetite. jPigeons^ ivJioUj should be cut dowD die bac^k the same ss . cooked in. are eight pieces. In France this dish is called " Poulet a la Marengo. it down the put two ounces of oil into the pan. The — 151.

vv^ith the remaining fat . as the cook had made a great mistake in preparing the dinner ? He. A bacon can also be fried with CURIOUS EFFECTS OF IMAGmATIO'N. Here. Later in the day I put on a very long face. put in it two onions. pussy.—Qvit Dones. and they all declared it excellent. she used ox liver instead of calves'. add a gill of water. These by poultry previously cooked. some little tims since. This is thft ftfTect of the imagination. for it is nothing very bad . A curry may be added. they thought they were eating calves' liver. ! • Mm . beat each piece season them with pepper and pan on the fire with two ounces of fat.. off part of the fat . remove all superfluous salt. I again discuss a subject about which. Toultry of all Muds. as we have sufficient proof?. they will take twenty minutes or more to do. OJ season and irj with fi'^it off the liead. placing the fat little fiying some onions at the same time. we had an argument. Place in the pan one ounce only of butter. made uncomfortable all through the evening. but you will observe that the topic is treated in quite a diflerent manner. and brains chopped up with a little parsley. and then the rabbit . and asked one of them. I assure you I am not jesting. have the liver. sliced. Eloise. and fry place the . but still the idea of having eaten of the food which is generally given to that domesticated and homely animal. if he felt well. *o wl >in . little season it give it a boil. MEAT IN FEYmG-PAH. heart. and boiled served separate. ounce of oil They them flat. The proper way vfith the gridiron. I can only say that I and three friends dined ofl:' it yesterday. and fry gently until hot through. . it is to rub the bottom with garlic or eschalot before in. and praised the way it was cooked. will take ten minutes* 153. it. in pieces. when done pour . A slight improvement may be made in using the frying-pan . the pinions. and pour over the rabbit. and the everlasting frying-pan must be use of. Rahhits. gently remove the pieces of rabbit . for he thought hunself poisoned. and said. a cousin of mine. — to do made them made but in case the fire is in that state that they cannot be broiled. knowing my mania for experiments turned very pale. are best is 154. Devilled. and feet or fat.'' The poor fellow was greatly relieved. " No No V " Do not be frightenea. and you must use your own discretion whether you will introduce ox liver or not. then prepare them as already described for broiling. rice.

if handj put on tEe fire. add it to the bacon. cut it into long slices. A will be found very The remains of any kind of cooked meat good .—l Neio Style of Dressing Liver in Frying take about two pounds of ox liver remove the sinew and veins. and can be ipade in an^ 156. rats. dressed it thus : . as if from the noble lord. a teaspoonful of salt and half of pepper. and serve. 64 MEAT IN FEYIKG-PAH. put on a dish..E. poached eggs put on the top will give it a nice appearance^. of meat. it was some days before the hoax was found out. then or a little more if the flour is strong. his supporters proposed giving liim a dinner to console him for his loss he. put all into fewminutes brown it over with a hot shovel. N.P. put a fat over. wMcli we detest A curious incident of the force of imagination occurred some years since at a to-^^n not a hundred miles from Leicester. and then add half a pint of water. of bacon in small dice. stating that he was glad they he had now got his revenge for their having deceived that the pie was composed of polecats. half an inch thick. stir when it commences to boil. put in two ounces of dripping in pan when hot put in three pieces at a time of liver until set . 1st Lesson. cut a quarter of a pound 155. fry in dice. and serve. which was partaken of by his supporters with great gusto. dogs. This letter was shown to the members of the committee and it soon got noised about. cut up the liver in small add a tablespoonful of chopped onions. and elsewhere. as M. as you see. the same of flour. sprinkle over about a teaspoonful of salt third ditto of pepper. and place in the oven or before the fire for twenty . him in the election — pan. France. and a drop of colouring. about the size of a small carriage wheel.' . as A few days after a letter arrived to the chairman. till it forms a nice thickisli sauce little a dish. fat. and although four days had elapsed. Curry may be used. however. but sent them a raised pie of game. there was hardly a person that liad partaken of it who was not ill. &c. Minced Heat. and render it more nourishing. that are considered the greatest luxuries. could not attend. the meat having been previously done Cut in thin slices about one pound 'will only require mincing. cover over with bread-crumbs. A candidate for the borough. . stir round. a noble lord. one of flour.—This is very plain. having been unsuccessful. mix well. add half a pint of water. put in your fryingpan. many objects In China. then place it en the hobj let it simmer ten minutes. The noble lord having left that part of the country. the same of parsley. — . liked the pie. &c.

let it simmer twenty minutes. hj aid of tke tbe meat and fat oif tlie joint into small amount of fat you put with the lean. add the meat. flesh and fat in proportion . chives. wine. poached eggs on it are very good or put the mince into a tin pan. or a tablespoonful of sbarp pickles. except salted meat^ previously . a little cayenne. or pork. chopped. or vinegar. MEAT m FEYIKG-PAN. and milk may be used . or onions. as follows. add to it a teaspoonful of salt. the sauce ought to be brov/n. 157. half one of pepper. drop a little butter or dripping over. a little spice. two teaspoonfuls of colouring. serve on toast . and a chopped onion. sauce. the sauce may be half a teaspoonful of that article. If veal. put in the pan two ounces of butter or dripping when hot. a little longer. bread-crumb over. is very good with it. or. put in a teaspoonful of flour. cMves. a little 158. your meat. and three teaspoonfuls of colouring added. two spoonfuls of flour. 158 A. This will make a good curry by the addition of eschalot. it liere wko possess i You may now vary tMs ways aLove . or a drop of vinegar. and all —Gut calculate the . put in the pan half a pint of water to boil. let it simmer gently for twenty minutes. if tough. Minced frying-pan dice . : Veal.-— Knj remains of roast veal tlie may be quickly dressed to good advantage. economical in twenty different prepare always . if beef or mutton. may and served on toast if approved of. adding a gill more water.. then put the meat in. mutton. half a pint of water. and pepper. only for tliose disla 09 pan or ircn pot. or parsley. of Mincing Meat. but I place frying-pan. . ox kidneys may be done the sam^e v/ay. or before the fire to brown. onion. as such as also be you may add a teaspoonful of cliox)ped herbs. stir it occasionally.'-^Qvi a pound of meat. stir it. a little pepper. flour. Cut in small dice one beef. New Way — pound of either raw may be added. and serve. or veal. salt. The mince may be made vf hite by using milk instead of water and colouring. the juice of a lemon. and season it with two small teaspoonfuls of salt. say three ounces for every pound when cut put a pound of it on a dish. Sim^Mjied id ay of SasJiing all kinds of CooJced Meat. When the meat is just set. spices. kept white. then put it in the oven. pork. or made used. lamb.

and half a large . di-ained. if possible. if nu cabbage. ^nd Lesson. FouUri/j FisJij and Fruits.f cold water . 160. one teaspoonful of good curry powder. one and a half of Vv^ell. put on the dish. and let it remain about twenty minutes. a fev/ mushrooms. which. to the weight of about a pound. . pour it over the meat. add to it one teaspoonall of flour. throw a few of the green outside leaves away. iron saucepan. when hot put in your slices of meat. The ahove can be done in frying-pan. set it on the fire let simmered ten minutes. and chop tliem np rather fine then add three ounces of either butter or dripping in the frying-pan. ought to weigh about two pounds . cut up small. as likewise the stalk put about a gallon of water in an iron saucepan. previously cooked and chopped. cither black pot. add a teaspoonful of salt. eschalot.. half a one of pepper. take up. keep them warm then put the cabbage in the pan with the fat. fol on a dish. when boiling add your cabbage. may be added to the cabbage. and served with by first frying one onion. but good and economical fashion. take them out. when cold. adding half a pint . sauce. including. Proceed as ahove. which put on the fire . fiist boiled. which semi-fry of a nice brownish colour. chopped. 161. of the following ingredients use either a teaspoonful of chopped onions. accordmg to size. salt. . -66 MEAT IN put it FSYrNG-PAIT. mixing k)gether then put all in the fiying-pan. ^. give it a simmer for ten minutes. and serve. . give it a fry. parsley. put them on a dish. Fritters of Meat. made as curries. ---The foi- . or ketchup. then add the meat. and it remain there until it has serve. mix with half a pint of water. or until tender drain them well. pickles. cut each cabbage in four. and serve with boiled rice separate. . hut vary flavour with either . from two to three ounces of fat then take one or two Savoy cabbages. fried. lay the meat over. baking-apple. All the ahove can be rice. . Eoolced. Cut your meat. Any remains of salt beef or pork be dressed in this old. any green will do. into tliin slices. or 159. JBuhhle — may when boiled and chopped. the same quantity of pepper stir round till hot throughout. and Boiled carrots and turnips. also cut small and Squealc. on both sides. in thin slices.

cut it in pieces about an inch square. or dripping. boiled coiled in. a little grated nutmeg. . using a quarter of a pound more bread sift fry. poultry. rather fine. — done. Innumerable are the receipts t^nnt can be made in thi5 from everything that is eatable. and when cold put between paste. game. a^'^Ution in the makes good soup. : 6* lowing is tliirty receipts in one Put a pound of the crumb oi bread to soak in coid water. Tripe. take the same quantity of any kind of boiled or roasted meat. no end to v/hat may be done with these receipts. 72) a nice yellow colour. stir with wooden spoon until rather dry. it. fry two minutes. then add the meat. add the bread. if the bread be soaked in cream. mixed well. — 163. 162. or with any sharp or any other sauce you fancy. egg them and bread-crumb. using the same amount of seasoning. fry for a few minutes. ^erve plain. like fritters. Then roll it into the shape of small eggs. fried. preserved fruits. '^ . They may be Boil two pounds of tripe . Bread soaked in milk is better. and at any season oi the year. then put 164. lard. and baked. . also Cream may be used instead of bread- for fruits or curds. half ditto of pepper. a little fat. and pour on dish to cool. They can be ornamented. which chop in dice — put in the pan two ounces of butter. and and powdered sugar and cinnamon over. cut into nice pieces of any shape. and spirits or liquor introduced in them. from the remains of meat. when dry with a cloth. season with a teaspoonful of salt. and made worthy the table of the greatest epicure. and it v/ill Yermicelli. stir them every four minutes for about a quarter of an hour. way in fact. ono spoonful . mis very quick. fry (as 'No. then add two eggs.BISAT IN FEYING-PAH. put in the pan four ounces of butter. vegetables. then in flour. Tiyons fasldon. They may crumbs. vvay. if handy stir till quite hot . T>>5. The same can be done with chopped dried fruits. four middling-sized onions cut in slices. be ready for serving. fish. There is be fried in batter. half of pepper. with two teaspoonfuls oi chopped onions. then add the tripe. drain in a teaspoonful of salt. press the water out of the bread . water that the tripe has been Rice or bread is nice done ^vi o' of a teaspoonful of curry. two tablespoonfuls of vinegar. one at a time.

Serve very hot. either thin into pieces of about two inches square. when well set it is done . remove the steak for a minute. add more fat in the pan. previously cooked. adding piccalilly. let of currj. Veal or Mutton. m2. The Memains of other hinds of Cold Moast Meats when eggs are cheap. about four inches thick. Tripe Sauted. A Fried Toad m the Hole. 462. or gherlvins cut small. with two onions in slices fry them . pepper. are very good done in this way. 168. v/hen brown add the tripe. so as to cook gently turn it over. — batter.j be done in this way. FRYIKG-PAll. cut into pieces. or put the pan in the oven. serve on a dish. square. about two inches and thin. a pint of second-class . Fried. Beef Collofs. thick as paste. have the frying-pan well greased. put in the batter when it is beginning to become as a sufficient height from the fire on a trivet. part it and cut be free from ginews. A piece of conger eel or ling. add one teaspoonful of the curry powder instead of the vinegar. partly boiled in salt water with onions and parsley. do them quickly. raise the frying-pan 165 A. The same with PicJde. poach half- The Memains of Fish. 'Eo. 462 . brotli or v/ater. a-dozen. — batter. The same Curried. 167. and. Have the tripe abeady boiled tender put into the pan two ounces of fat. —Proceed as above . Take a steak of the size what I have before stated. add the pieces of meat. and a little fiour over them whilst domg. which put on the top. and when nearly done add any flavour you like. will m^ake a very economical and also a Lenten dish. 68 fiour^ MEAT IK and half a pint of tlie tripe. pickles tomato or a . 166. and Doned. may be fried and added to the batter. . pepper. proceed as above. 169. the bottom uppermost. Inquired. sprinkle salt.. —Take a piece of steak. will make a good eurry with 165. not less in thickness than . —Proceed as above . which must be diy when they get a little brown add salt. little vinegar. place the steak in the middle. . as and partly fry on both sides have ready a pint of second-class No.

little chopped parsley and with the back of the knife beat them well till nearly in a pulp . mutton. iNTRODUCTIO:^' TO BAKING STEW-PAH. when it was shortly covered by cond i^i'^. Veal Cutlets for the eight or ten pieces pepper. may be done the same way. whom I found to be the wife of a carpenter on the adjoining estate. fry a nice colour . I am the more particularly led to the consideration of this subject from having. Entering into conversaUon with the occupant.—-Cut one pound salt. serve These ma}'. as a with sharp sauce.be done. I have been thinking in what way we could obviate the present loss. My — that no but to v/hom we wish to dedicate these letters can probably give. more than those to . season with a teaspoonful of quarter of then take each piece separate. dear Eloise. so as to intercept the steam. Sausagemeat of beef or pork may be here introduced. entered a cottage. more nutriment shall be obtained than by smaller quantities | learn this requires practice and attention. from which an odour proceeded. beat them nice and smooth. which I convinced her ^ yixA be much better used in giving nutriment to her family than ^n mingling with tha soot in the chimney. baking. shaped and fried the same. and held it over the pii . No. 420. the other day. In some of my former letters. by adding a little fried bacon and chopped onions in the frying-pan.SOYER'S BAKING STEWIKG-PAK. . whether it he direct. I remonstrated with her on the waste she was making. when rather hot. I soon found she had no mean opinion of her abilities in cooking. 69 of veal in A^ed. general dish. in my rambles. egg and bread-crumb. when I found a large pot of a kind of Irish stew boiling away on the fire. . and lam. or . 170. put two ounces of lard in the frying-pan plain. and the fragrance of the vegetabl:3s and meat dispersed over the apartment. which either ascends the chimney to disperse in thin air. or boiling. as if something more than ordinary cookery was going on. and at once took up a plate. give them the shape of cutlets with a knife . I have stated that the principal art of cookery consists in knowing the exact time each object requires to be subjected to the action of the fire . Large quantities of food may be treated in such a manner. and who was preparing the table for six persons to dine. They are extremely tender and full ot gravy Beef. frying. or pervades the apartments of the house to the inconvenience of its inmates. or by the assistance of either roasting.b. steam and small particles ot jihrine.

even at the doors of the poor. food prepared in this way will keep much longer than if dressed another Vv'ay. such as mutton. retains all the nutriment. namely.* Is it possible. pork. who. by using this pan and the following receipts. though possessing the best kind of food. as you can do enough food at once to last for several meals. however tough. moreover. and vet * ^Miile on my Governmental mission through IrelaiK^^ in the yeaf of the famine. I have hitherto done all food partaken of by the larger part of the people of this country. and tlie object I have in putting a lock and key on it. that in a country where the science of political economy has made such progress. I will give you a drawing and description of it. (See appendix Jtt the end of book. as by so doing the best part of the flavour womd immediately escape.t»n-n fr^im visiting the interior of the country : . 1847. is to prevent any ^j3rson raising ^he lid while cooking. that such men as Jeremy Bentham £iid others have written volumes to benefit their fellow men. or vegetables .— 70 In onr SurEE'S BAKING STEWING-PA2^% stiperior kitchens there may be plenty of means and utensik prevent a part of this evil . veal. feeling confident it will be useful to the million. that it gives hardly any trouble in making. are much behind their continental neighbours in the art of cookery. that may not be cooked tender by this pan.) It has. This modest pan. make delicious dishes of fish. then l^ord-Lieutenant of Ireland. will concentrate all the nutriment and aroma created by any kind of food placed in it . likewise. these kind of stews could not be done without great waste and difficulty. as you must perceive. In order that you may understand it. that n my power to simplify and economize the mountains might be erected with the food daily and hourly wasted. whose stock of kitchen utensils consists of an iron pot. lamb. Let whatever you cook in it be sweety you may. cooks in one-third less the time taken by the usual way. one great advantage over the old method of boiling or stewing. I have therefore invented a new and simple baking stew-pan. It is so constructed that it may be hung over the flre. my excellent friend. and there is not a part of any beast. the abode of the labourer. or in a cottage or baker's oven. flesh. frying-pan. but in the cottage. beef. after in. by which all the nutriment and flavour of the various ingredients placed in it are preserved. which you must to admit will save an immense deal of time. and must consequently facilitate the way of cooking for a large family. and certain I am that huge You must agree. I am sorry to say. or placed on the liob. or steamed or boiled in a stev/pan (as you would a pudding boiled in a basin). and gridiron. or fish.> re. and myself. the following conversation took place between Lord Bessborough.

and then you will &nd my assertion Now to be correct. but sudden illness prevented my ideas being carried out. then potatoes and onions. potatoes on . iBeason them. his lordship asked me could account for the generahty of the people being so poor j * *^hen I replied. good fish on the ground to grow a few potatoes. ' In your opinion. Then lay five or six slices of potatoes on the bottom of the pan. mix two teaspoonfuls of salt and one of pepper. two middling. and teach the people how to cook the food which that person now en- deavours to make them cultivate* " Until this is done. until the pan is full. and prove to them that the maize.sized onions sliced . it would. this country will never emerge out of the semi-barbarous state in which it is at present. also the necessity of using with their food other vegetables besides potatoes. if properly prepared. cut in slices a quarter of an inch thick. First 'Lesson. sjever 71 have given one word on that science which would materially iacrease the food partaken of by all classes of society that I have explained to you my new method of cookery.! SOYERS BAKING STEWING-PAN. as well as instruct them in several plain ways of cooking fish. whose duty it should be to go round as often as the agricultural lecturer. . or American flour.' why they actually manure the *How do you make that out?' ' Why. you must try the following receipts. pounds of beef steak. would be a blessing m instead of a curse. Take two 171. then beef. at the same time. * but cook fish. Beef'Stealc in Balcing Tan.' why do they do it ?' * Why. but only half an inch thick peel two pounds of potatoes.' how could the evil be remedied ?' * Easily. and are totally ignorant of the way to * Well. Easily. — " In an interview granted by i/ 1 his excellency. * I would first show them how to cook their food.' I replied. season again. which cut in pieces the size of walnuts. as well as circulate an immense deal of money in the interior of the country and much improve the condition of these poor wretched beings whC only seem to have been born to live between poverty and starvation. then add some pieces of beef. now so much use. I believe you are right. " My plan would be to have public lecturers appointed. my lord : land with gold to reap copper. they waste tons of was his excellency's inquiry. my lord ? Because they know how ta cook potatoes to perfection. my lord.' said his lordship . give employment on the coast to thousands of indolent people. no matter how simple such food might be. at a very cheap rate ." His lordship took a note of the conversation. which could be had in abundance aU the year round.

let me give one according to my own liking. pour three quarters of a pint of wateTj . but having done so. for on the top. . then put A little dripping will do for the cover on as usual. and form a nice thick Skirt or any other part of beef is excellent done thus. or a teaspoonful of powdered ginger. to the above a stronger flavour. which gives a change flour with a little chopped suet. Another variety to may mix a quarter of a pound of . and even them. add a pint of water. when done shake the pot gently. and though you say the majority of people are not fond of savoury cookery. more should be used. two small bay-leaves. in the above it is according to your own heart. hour and a half. on that simple and effective style of cookery. ) 72 SOYEU'S BAKIKG STEWING-PiJh'. add only two onions six for those four will give fond of onions. this be made. and bake. a gill of water. but I am certain they only require to try it two or three times. Observe. which are very good done -jx way. and do not lilve any predominant flavour . that this is the plain foundation of every receipt I am going to send you. Ze^ of Beef. or six peppercorns. 172. and season the same wa^ . and These may be varied by the is it judicious use of the following spices —either two cloves. is. very slight. or send to the baker's. A little celery seed is also very good. or a little Or with the herbs. the paste.. Eloise. any part of the beef will dt> for w:u3 : — — — receipt. a little salt. or lemon thyme if dried. so that it fits to the sides of the pan. and give another hour in the oven meat witiiout bone is preferable . —The variation of seasoning . 173. fresh thyme. seasoning each time lOck the lid. therefore take this as a guide for all fish. 174. or one blade of mace. if onions which are an objection omit this kinds of meat. poultry. two sprigs of some winter savory. put in your oven. two teaspoonfuis of chopped . All these are to be increased in proportion to the size and contents of the pan. I have omitted all seasoning but salt and pepper . sauce. ^Take two pounds of the leg ^that part ^hich is full of sinew cut as above. You have often reproached me of liking to give varieties of seasoning. that tLe gravy may mix with the potatoes and onions. and they will like it. to form a paste roll it out to cover the meat. parsley may be employed.

add a pint of and serve. nutmeg. take off the fat. 175. Shee^^s. mace^ or a Peel two carrots. 451) added. season. or half ale and half water . then a few slices of bacon. cut in pieces.s. and consequently sokl cheap but I trust these receipts will occasion a change. The heart does not enjoy a I mean not only with the wealthy. cut out the hard and divide it into small pieces. also cloves. two onions. put in slow oven for three hours. garlic. take off the fat. but very high reputation. SOYER's baking STEWING-PAir. It is thus generally — on the hands of the butcher. Ox Heart and Kidneys. like steak. fill up. although I prefet have ready some chopped oniona flour. may be put in whole. Beef with Vegetables. 177. a pint of water. buy half an ox kidney. — 180. to vary it.-^ . put some vegetables at the bottom. 176. the meat may be larded. with the laborious part of the population. a few slices of beef suet. which is the case in Jarge tk)wi?. —Cut . and cover over with remaining vegetables . them piece. with some of the onions and seasoning water. instead of the bacon. then the meat in centre . add a few cloves.. Wash an ox heart in several waters. two turnips. 179. omitting the bone. Calves*. and a bunch of little herbs (No. carefully in the pan. add half a pint of water. the cheek and tender. 73 Or. stewed w/iQle. — Ox Tail. then bacon again. . and induce them to purchase those provisions which are now despised. and then potatoes over all . them sawed through the and a little at the joint. left 178. if none handy it should be cut thin j season as you arid serve. . If a small heart. cut it in six pieces lengthways. bake ooe hoar. and mix it with the heart if yon can get a cow-heel already boiled. bake three hours. lay a few slices of potatoes at tiie bottom — of the pan. Four pounds of any inferior part of beef will eat tender done thus. it may be added in pieces. instead of cutting tlie leg or any other part of the beast. letting it weigh about four This process of cooking will make it very palatable pounds. part. in consequence of the difficulty experienced in cooking it properly. and serve. Figs^ or Ox Seart. then the heart. place herbs roll each piece in them .

then cut them into thin slices. and these with twelve whole potatoes . turnips. pounds of scrag or neck of mutton . . A teaspoonful of sugar and three of browning may be added. put it into a slow oven for two hours. ought to be set before putting in the pot. preceding. 74 gOYER's BAKIM fat STEWING-PAK. and liver. and two teaspoonfuls of flour then have one onion and half a pound of potatoes cut in slices to each pound of meat. and dish up in deep dishes. cover Layers of suet pudding it with paste. may be done in the same way as the 182. a nioe cup of broth. and on it cut into slices some and onions. size. k gallon pan is required for this and the preceding receipt. the heart. leaving out put them on a dish. the potatoes. season with one teaspoonful and a half of pepper.^ bacon half an inch thick. Good Plain Family Irish Stetv. and three of salt . and then skinned. which lay at the bottom. 181. 0:c Tongue^ FoUed and Braized* —I send you thi> . . > 184. cut eight large potatoes and four onions lay them in the pan in slices. divide it into ten pieces. and send to the oven for two hom's. The tongue should be These boiled for ten minutes. carrots. then stir it all up well. . you can take out when half done.. may be used instead of potatoes. . Almost any part of the sheep can be used lor Irish stew. four quart pan a piece of with stuffing. IsTo. as for roasting. : thick part downwards. cover then-i with eight whole Dnions. mixing the brain cut in pieces add bake according to half a pint of water to each pound of meat . Fill a heart. 456 Put ill . But supposing you have all these. and for every pound of meat the brain season with one teaspoonful of salt and a quarter ditto of pepper. . and bake for two hours. put in a pint of water. season as before cover over with water. and a piece of bacon cut in dice season it with three teaspoonfuls of salt and one o! pepper fill up round the heart until the pan is full. . and place in the pot as before. T/ie same — as before. If 3^ou add a little more water at the commencement. cover all with water . — Put in a pan two pounds of meat simplijled. — brains. and Take about two 183. —Tongues. and you wish to mix them together.

or meat from the shoulder. and more. and cover it with another slice of bacon. and a slice of beef or veal. 186. or the neck or breast. But should you wish to use the tongue hot for dinner. 185.. and dumplings round. season with two teaspoonfuls of pepper. and when done with it. have a cow-heel. being a dish wortby a first-class Take a tongue from the pickle. and add a quarter of a . add two carrots. season —Take two pounds of the leg of veal. four cloves. in fact any part. a little powdered ginger and cloves. place it on the tongue. The remains of pickled ox tongues are very nice. and two onions sliced . and one quart of water. Mushrooms may be added. or winter savory. if pudding or stuffing . (see ISTo. soyeb's bakikg stewing-pa:^. previously boiled in small calls. add either a little bay -leaf. To vary the seasoning. Veal. and then the tongue turned round to fit the pan . if with potatoes. A tongue boiled in plain water will take about two hours. v/hich you can do by placing the pan in hot water. intermixed and placed in a pan. —Put in the pan. and pressed. parboiled and ready boned. and put a piece of board with a weight on the top until cold. it picnic or the race-course. adding three teaspoonfuls of salt. and over that a pound of lean beefsteak or veal. $5ceipt as 76' a bonne bouclie. it pepper. cover well over. The vegetables may be also pressed in with the meat or served hot round the tongue. trim and dish up with vegetables. ten small dumplings. take it out. put the remains in and press. bake one hour and a half. The pieces of veal should be rolled in flour add half a pint of water. proceed as above. stew in an oven for three hours. (No. as before described. making soup of the broth. 451 It will also be very good with some suet pudding. as above. one bay-leaf. thyme. when they will turn out like collared head. and put in a slow oven for three hours take off the cover. . if you omit either potatoes or stuffing. and serve. four of old ale. add two wineglassfuls of brandy or sherry. . cut in pieces with one teaspoonful and a half of salt. Ox To7igues. one carrot sliced. use herbs.) fill the pan with water. Fresh and 'Pickled. and ^ash it clean . four turnips. cut off a part of the rough pieces of the root. For fresh ox tongue. put a thick slice of bacon at the bottom of the pan. 349. and a half ol pound of bacon cut in slices. . then the next day turn it out of the pan.

— 76 soyek's baking stewing-pah. with a piece of fat bacon at the bottom. and a pint of water steam does not escape put it into a slow oven. and one carrot the same when brown take them out. in dioQ. and skim off the fat pour the gravy over the veal. . 188. — boned and stuff with . cut in pieces the size of eggs put the fillet into a pan. A small iilkt of No. mutton. and pork may be done the provement. place it in the baking stew-pan. 187. Fillet of Veal for veal. some turnips and carrots. shake the pan. Purchase six calves' tails. A teaspoonful of sugar is an improvement. put some fat put in the fillet. fry into a fryingpan. season with two teaspoonfuls of salt and one of pepper. and then fry four onions. about the size of roll them well in flour. same way. —Take two pounds of the an Qgg^ breast. lamb. put another piece of bacon on the top. They are excellent and nutritious thus. &c. cut them about two inches in length. . 190. . add a pint of water. put the veal and vegetables into pan. skim the fat. fillet. add some seasoning to the vegeput on the cover. with the addition of more vegetables. A few herbs and a little ham or bacon is an imBeef. to which has been added four teaspoonfuls of browning. . an Extra Dinner. ment. fry for twenty minutes until of a nice brown colour. two turnips cut in large dice. cut it into rather small pieces. put into oven for one hour. and cook them as above. take it out. and then put in the otner side until brown. about an inch deep gently until one side is brown. fry the meat until a nice brown. twenty large button onions. put the gravy into a small basin. . A little browning is an improve189. : — 450). and serve. also fry a quarter of a pound of tacoTi cxtk. Broion Ragout of Veal. 456. as carrots turnips. put about a quarter of a pound of fat or dripping into a frying pan. so that the tables. and after having had them washed. giving a quarter When served take out the of an hour for each pound weight. twenty pieces of . The following is to lard a calf's liver with about It is another favourite dish of mine twenty pieces of bacon (see JSTo. tie it up tight. fill up round it with the vegetables. and either serve the vegetables round the fillet or separate. fry in the same pan some large button onions whole. put some fat in the frying-pan.

lard the beef through with the bacon (see No. a teaspoonful of salt. as above. You Pig's. and send it to the baker's for three hours . 450). calf's-foot. and place it. two middlesized carrots. adding half a pint of old ale instead of the brandy. di\dded in two. to prevent the steam escaping. and the carrots and onions round throw the gravy over. and a bunch of sweet herbs. in the pan. half ditto of pepper. and an ox-foot instead of a is good done Any piece of the fleshy The same. piece of the thick part of the . or a wineglass of vinegar part of the ox 193. Beef-h'la-Mode. have a cowheel already boiled in about two quarts of water. cut ten pieces of lean bacon three inches long. at 192. with the liquor in which the heel was boiled. The same plamer. so. and five or six in summer. you may perceive. It is good cold. and stir three teaspoonfuls of salt. place the beef in the pan. and a bunch of sweet herbs. cariot. put the beef in a dish. four or six large ones. and place in oven for two hours skim the These preparations are for a large sized liver. lamb's. or add half a quartern of . —Cut the beef into square of a quarter of a pound each. pepper and salt.. and ser/i to the oven for three hours take off the i . and a little vinegar . about four pounds. it will be very good. flavour. turn the pan so that the heat is equal on aU sides when done remove the fat from the top. is a most exquisite dish. cut into slices and twenty button onions. ten gherkins cut into slices. is excellent done thus. —Vroceed. take the cowheel and remove all the bones. with two onions. soyek's baking stewing-pah. should it be done home. though not so savouiy in . . put the cover on the pan. and sheep's liver. with the foot on each side. to he eaten cold. —Take a . two of sugar put all this into the pan. and a small one of pepper. not too fat take half a pound of fat bacon and a calf's foot cut the bacon into pieces about two inches long and half an inch square. pieces. add three pints of hot coloured water No. two carrots cut into small di^e. will keep good many days in winter. 453 a. with the meat and bacon. rump of beef. fat and serve. brandy. shake the pan well. 77 ilour over twenty of turnip when a nice colour throw two ounces of them. and also the foot. . one pint of water. . cut into squares. may place all the above ingredients in the baking pan without frying any. This. 191. take away the herbs.

pnt it in the pan with half a pint of water. lay the slices and the vegetables together. — Cut the pork in thick pieces. JPorlc. • —Put in a dish two pounds of pork in . and eight potatoes. or in your oven for one hour . add half a pint of water. and cut like brawn. Another. of potatoes. not too fat. thirty young button onions whole. and the vegetables served separate. cut them in slices. or it may be cut from the pan. as liked. 195. Bake one hour and a half. the pan in hot water for a few minutes. if liked. one leek. Another peel way with Apple.: 78 «over. 197. a little powdered sage. set it by the side of the fire or in the oven for half an hour longer. season with pepper and salt. until all is in . one onion. and turn it over it will come out easily. and Sead of Lamh. JLeg. a little green mint. then some slices of potatoes. three teaspoonfuls of salt and one of pepper. «. and may other soups. and. Bake two hours and serve.—Take two pounds of the bell^ . be used with the meat. The be served with vegetable or without. intermix the vegetables. a heavy weight. and plaice a flat piece of board on . two baking apples. is exceedingly good done Cut two pounds in slices. A little bone may one of flour . —Any in this way : 196. soyer's baking stewing-pah. two turnips. with one carrot. then add a few slices of fat. then pork and then potatoes. season with salt and pepper.ll — — take a little longer time. but should be removed when served. —When in a great hurry proceed thus slices. "Breast^ Scrag. cover with water. and serve. These may be done as follows: ^Put it into a gallon pan. Bake one hour and a half. mix all well together. so as to . simpler. one pound salt. cut in thick slices. or the broth made into spring or flavour is exquisite. and a teaspoonful of sugar . half a pint of water. 198. at the end of one hour put in one pint of peas. This is for a leg or joint of five pounds weighty for a larger one 194. To remove it from the pan place is very good for breakfast. part. or enough to cover it. tlie top of tlie meat^ with It make it firm and when cold use it. also sliced two teaspoonfuls of half of pepper. and set it on the fire.s. A bunch of parsley and sweet-herbs may be added. rather large and thin. four onions. but then the broth should be strained. Salt ForJc loith P^c?.

SaU JPorh may cut up the pork and . with a little dripping. in thin slices. and half a carrot two hours. one of pepper. then add half a pint of vinegar and twelve peppercorns. may : be used instead of peas. and ounces of dripping. add a pint of water. the same way. Eed cabbage may be used if beef. all dried pulse may be done precisely the may be here used. some greens. and Torlc. if onions. a little mint may be added. two onions bake for three hours. and cannot too strongly recommend both the dried haricot beans lentils. 200. and one teaspoonful of pepper press it well down put over it a quarter. bacon. well soaked for twenty hours. Haricot beans and other pulse two same way. if handy. but first boiled for ten minutes in plain water. Cahhage . —Put a piece of salt pork. 1 find that one pint absorbs two quarts of water. Green Teas and Porh. or it will boil over. . I have also latterly tried the dried green pea. one of sugar. remove the stalk. It makes an Sfcgreeable as well as economical food. send it to the oven A few up the peas well hefore serving. or salt beef. stir up with cold water. 79 of pork. into pan. previous to using. 202. fill up with water. and dressed as haricots and lentils. . be used thus Take a four-quart pan. Salt beef is also good . only adding half a pint of vinegar. . with fill it wash half a pint of split peas. put half in pan. Eice vegetables may be introduced. four cloves. cut in small pieces. tui into large dice. put some pepper. .AJSJ. Three pints of large peas alone. I In fact.of a pound a of dripping. and . is good as above. or either ham. — foregoing receipt. about two pounds. season as 201. with a quart of peas . and stew ior three hoars it will little salt may be added if the pork is not salt enough make an excellent soup if filled up with water half an hour 199. Eed cabbage may also be used. four cloves. for tliem into a three-quart pan. and a you have it. then a piece of pork about two pounds. slice them. Cut two good Savoy cabbages wash them. or pepper corns. season again add. four bunch of sweet herbs do not fill it with water to : the brim. and also add four onions sliced. add two teaspoonfuls of salt. add the remainder of the cabbage.SOYEIl*S BAKING STEWING-I.

. which are daily to be obtained in Xiondon..-^ cut into nice pieces. the chicken in the pigeons into halves j place it in a two-quart pan. it is not bad. twenty potatoes cut into thin slices also half a of bacon cut into place the dice. Curry Rahhits. then add one gill of vinegar. '. may be dressed in this way Buy two good savoys ^r white cabbages. cut eighteen or twenty pieces. then a fe\\ sausages and saveloys. a piece of cooked brisket of beef. peel eight onions. beef sausages. and the a fill up the pan. only add to the 205. water two teaspoonfuls of curry powder. season with salt and pepper. and sausages on the top. SOYER S BAKING STEWIKG-PAIf. saveloys. . and serve with cabbage under. Large Dutch Rahhits. cut them in four. cover over and bake two hours add nearly a pint of shake the pan round and Proceed as above. Eed cabbage with saveloys are preferable . which generally which case the cabbage should be done first. into about —Put into a one gallon pan a rabbit. season with in layers. but use rice — two quarts of water to every pound of ought to weigh five pounds when rice. trimmings is of ham or pork. . knuckles of pig's feet time. or three onions sliced may be feet.Carthusian FasJdon. in knuckles of ham. and serve as above. salt pound and pepper. or season with it at the same time as the other seasoning. take out the hard stalk. One found ofgood boiled. and saves cervelas. Two onion. or one large Spanish This receipt will do for pig's sold underdone. stew them longer. then add two ounces of dripping or suet. The same may be done with rice instead of potatoes. half a pint of water. 80 203. and boil them for ten minntes in water .Plain Rahhit. 204. let it well mix. a few peppercorns . . then meat and potatoes water serve. or Pigeons for Invalids. The rabbit should be quarters | 206.. Beef and Torh. and they make a cheap and wholesome meal. Chiclcens. —Sausages^ : ham. I have tried with raw cabbage . and salted and tongue. place them in a dish to drain cut the quarters ^gain into four. — ^emi. Sheeps' and pigs' tongues are very good done in this way. added. lay some at the bottom of the pan. bake one hour and a half.

then season the interior of the meat with salt and pepper. Por large water over . 317 put cover close over. the juice from the meat will mingle with it and make a good gravy. Done them. or broth. about pounds. pan is not quite a plain paste over one hour. Dish up the beef with the potatoes round. full . potatoes and pudding. 207. No. Place in the bottom four apples. or turn it out on a dish. you wish to cook by this process. JPorh semi-roasted. four onions sliced. Mutton semi-roasted. or semi-roasted joints. The deep tin dish at the bottom of the pan is to contain either pudding. which previously well grease put the grating over. Half a leg of mutton. or vegetables. No. No. This is applicable to all roasted -. HOW TO USE THE PAN FOB SEMI-ROASTING. fish.. much improves its appearance. will be found preferable to either of the above. and pour half a pint of boiling not however disturbing the meat. whilst carving. and serve the pudding in the tin. . ribs of beef or sirloins. 462 put it in your pan. if liked. i — it in that position . SEMMtOASTING IN BAKING STEWING-PAi^. gravy. surrounding it with potatoes either whole or cut allowing from twelve to fifteen minutes for each pound of meat. according to the state of the oven. under. The only way to remedy this is to put a gill of boiling water and a little salt on the hot dish you intend putting the meat on. up with some small pieces of veal put No. or game on. The beef may be stuffed with stuffing. make a quart of No. Purchase two ribs of beef. you can put the salt on the bones at the back of the joint. if the . as . Nothing is more objectionable to me than to see salt put on the top of a roast joint. 81 pepper With a quarter of a pound of bacon cut in dice. will take fcbout one hour. 2. Shoulder the same. and over that a joint of — . Brown 208. 1. using a piece of string or a skewer to keep batter. all. fill . »our — 209. Half a teaspoonful of colom-ing. and half a pint of water. turning the joint in it once during the interval of a minute and. 456. and water poured over to make the gravy. the grating above is to lay any meat. and lay your meat on it. and potatoes. roll the meat round like a cheese. and serve. and bake Skim the fat off. gravy. Ribs of Beef semi-roasted. peeled. a Utile salt and a few sprigs of parsley. poultry.

minutes. as at ribs of No. place them ia the pan with half a pint of water. potatoes. Almost any kind of vegetables. game. put half a pint of water. if liked. 212. or even chopped nettles: these are also good under soned with . For a change. or cover it with a few slices of bacon a little colouring may be added to the gravy. and then the joint of iamb small ribs or shoulder will take an hour leg. —Pluck. surrounding it with peeled potatoes. put sliced onions in the bottom of the pan. 3^ pork. Dish it up with the spinach separate. and a bit of butter. . onions. — Boil it water. add pan bake for two hours. 211. or greens. season a little more. and stuif a middle-sized fowl peel and cut in middling-sized pieces about half a pound of carrots. one of sugar. as the fat would prevent it setting but if either greens. pork should be purchased the day before using". and serve. boiled rice. Poultry »er/ii'roasted. any joint happens to be too fat. makes it eat short and savoury. such as carrots. placing the fowl on it. veal. &c. as also beef. according to If . rubbed with salt and pepper. stuffed. is a Yorkshire pudding. and then scrape it well before cooking it. one hour and thirty minutes. may be put raw in the pan and cooked under poultry. covering it all over with salt . are added. . sea- salt and pepper. Bahhits. the fat having been removed from it. it will not do to put a Yorkshire pudding under. pork. turnips. . This receipt is applicable to all kinds of birds. sprinkle a little sage. well. drain and chop . put potatoes over the grating. spinach.) and serve separately. draw.. 1^^ Lesson.. you will be able to press the fat off with the back of a spoon. or a plat^ or the vegetable presser. 207. aalf a pint of water in the : 210. or beef. and half of pepper put the grating over. Lamb it semi-roasted. or mushrooms. and the smaller ones in proportion. the same of turnips . previously seasoned. SEMI-HOASTING IN BAKING STEWING-PaJT. (see Appendix. pnt it in the pan. previously boiled — and chopped. Greens of any kind may be done in the same manner. which is an excellent substitute for spinach. as well as cabbage. allowing about ten minutes baking to every pound of large poultry or game. or potatoes. particularly the young leaf of the white beet. or boiled rice. bake thirty-five or fifty size. half a teaspoonful of salt. some spinach in salt and up. or poultry. and serve also rub a little butter or fat over the breast. celery. bake for an hour.

. of veal stuffed may it be roasted thus. put half a pint of water in the tin. When it is served. A piece of bacon and greens should be boiled at home. No. pour under the joint. haU that of pepper. it will take two hours. and then the veal . kept clean. and then shake over a teaspoonful of into large dice. — USEFUL HINTS ON THE PIG. or a small piece of bacon may be placed with the potatoes . and pour 215. it softens the skin and allows it to expand . When done. may all be done the same way less time for lamb and more for ox . and ox liver. —Take rub with salt. A piece ^jiuce. Cut fry it frying-pan. veal. Get about two pounds of trimmings or lamb. Toad in the Sole. and potatoes above. in fact. and then serve with toasted sippets round the dish. Put in thtr pan hall a pint of water. keep stirring. with one teaspoonful of salt. with four teaspoonfuls of Harvey or ketchup. mutton.— «?oter's baking STEWING-PA]^. five minutes. A bunch of herbs. and cut them . may be added. fry for five minutes. not ^<^Q M. over. The same day some of the hver may be fried. four onions cut in four. 451. add a little colour^ ing. Or. with a pound of turnips cut in small dice. dish the veal with the potatoes. if either beef. 8S To semi-roast a Joint with gravy only. is equal to one at eighteen which is not attended to. a pig thus treated comes much quicker round . together with half a teaspoonful of salt. If a pig is washed and kept clean. it Yeal. sheeps'. it is proved that a pig at fourteen months. and serve. 214. Once or twice a year every cottager ought to kill a pig. reserving the fat for puddings. flour. half ditto of add a gill of water. either a taking-dish. and particularly mushrooms. but the rest can be used in the pan as follows : 213. and half a pint of boiling water put into a slow oven for fifty minutes. for gravy. pie-dish. —May be made in 1. —No. and bacon round it or separate add a little colouring to gravy. lambs'. and put it into pan. . . 410. put in the it pepper. make melted butter No. six pounds of veal usually used for roasting. take off the fat from the gravy in the pan. take off the fat. any other vegetables may be used. and kidneys. Yeal. and pour over the veal. cut them for two ounces of fat or dripping into up a quarter of a pound of bacon into small dice. or tin. put liver.

Wo. JVo. 6. may be added. and a few slices of bacon added to the batter. When the pan ii ready put about two pounds of previously boiled potatoes. with Potatoes. —Eemains of cooked meat may be done the same way. Wo. JVo. and the skin removed. — —A blade-bone of pork. lay on the bottom of the pan a thick slice of stuff the rabbit fat bacon. Wo. egg season with sa4 and pepper. with the batter. of beefsteak. pepper and salt. broad beans maybe used the same way. 2. with some currant-jelly in the stuffing. —Truss a . only adding about one quart of good green peas. 10. beef-suet. The rabbit may be cut in pieces. previously cooked and the addition of a little chopped onions cooked potatoes added to the batter. with a slice of bacon skewered round each. and four potatoes sliced. may be added. . put in the meat and batter. make about two quarts of batter. make a stuffing with the chopped up. one inch thick. it . 3. and serve hot. —Proceed as before. and over that a slice. and seasoning. iVb. and one quart of batter put over tbexrv r^lace in the oven one hour. &c. make a very delicate dish. . — — Calves'. 9. and serve hot. bread-crumbs. Wo. —Proceed as before. previously parboiled iu water. and put into the oven foi two hours.84 soyer's baking stewing-pah. into pieces. about the size of a small Wo. and then the rabbit. is an economical dish. previously boiled. or any brains. boiled cauliflower family. Wo. and bake as before. eacL. cut in slices. Eemains of previously cooked hare may be isne in the same way. but it will take less time to cook. rabbit for roasting. well seasoned with pepper and salt. A few slices of liver. second class grease the pan well. and serve hot. two onions. cut • in slices.— Ox nicely seasoned. wit/i Peas. to which add wo quarts of batter place in the This is enough for a large oven for two hours. 8. 5.. 4. 7. with cheek and sheeps' heads. and place in a slow oven for nearly two hours. Six larks or twelve sparrows.

or even a few suet balls. with the marinade in. but use j^ !^. or one of vinegar. 1 . three of chopped onions. 218. a little currantIt is equally as good cold as hot. fish may also be done thus. sugar. and chopped parsley .soyer's baking stewing-pan. and bake for three hours. put in a basin four (Dunces of flour. when full. one of powdered size of eggs. 11. bake two hours in rather a hot six . turn them now and then for four days.'W a^ud mixed spice. eaten hot. I K . and cook as above. or porter. —Cut a small hare into piece^ about the ' I a pound of bacon into dice not too small. cut i. . may be added. 456. 216. Marinaded. 85 No. or even muslirooms may be put in. stout. place them in the Having saved the blood. well cover it. seasoning to be four teaspoonfuls of salt. or half a pint of ale. well intermix the seasoning . J Jugged ISare. four cloves. Iwo onions. and put it . . . if an old hare if a young one two hours. Sow I 1 ' Qven . cloves. four of little brown e J 8 thyme.^ '•nd water only or twenty small onions and eight potatoes. salt and pepp. Eemains of any kind of previously boiled potatoes. which mix with a quart of water. and cover over with pudding-paste !No. chop up the Kver and mix with pan.—Eemains of salt pork. Some stuffing No. with of colouring mix with the water. cut half • thyme and grated . chopped onions fill it up . jelly should be served with it. made into little balls. two onions cut in slices. with salt. and a quarter of a nutmeg. may all bfe done in this way. 1 . into a bowl.>i * 'ices. 319 put on the cover shake the whole well to make it mix. one of pepper. peppercorns. . cut it crossways. shake the pot. onions may be omitted. —It should be cut as above. one of pepper. water . or two of port or sherry. and varied according to the taste of the partaker. mix together three teaspoonfuls of salt. and two tablespoonfuls It can be done plainer. ] 217. can be added with advantage. with half water and half vinegar to cover i four teaspoonfuls of salt and one of pepper. put them in the pan. pounds of any fish. . it. i 1 1 rub the hare and bacon with these . a bay-leaf. and a pint of put this in the pan. a •—Take 1 i ! to cook all kinds of Fish in Balcing ^tew-pan. or any roast meat. pepper. bay-leaf. two inches thick. add to it a wineglass of brandy. four of flour. with Jugged JSare. which pour Dver. lay both on a dish.

two teaspoonfuls of chopped onions gills . . —Cut several eels in pieces of three inchee long. hake. season over as before. ten peppercorns. Balced JEels. . Pieces of Fish. and put into the pan with the this fish. Herrings. lay some at the bottom and season. according to the size . and bake slowly for two hours j some sweet herbs or a bay -leaf may be added. two teaspoonfuls of salt and a half pepper. may be done as found to keep and eat admirably well Cut the mackerel into three pieces. 219. bake one hour in a hot oven. add over all one quart of vinegar and a pint of water place the cover over. plaice. and may be done the same way. may be added top. cut four mackerel which roll in flour. tencK. without breaking the piece. Cut be pickled as above. place thens haddock. only a little variation to the seasoning and the time of cooking. ling. chopped . a squeeze of lemon. two quarts of milk. a little two ounces of butter. halibut one inch thick and three inches in length . place cover over. and continue thus until full .— 86 soyee's baking stewing-pan. a handful of parsley. these fish —When and To JPicHe will be Mac Jeer el and are JSerrings in the BaJcing' : plentiful they follows. perch. all may at the bottom of the pan . carp. put in two of water. ling.-^Yor a two-quart pan. pilchards. four onions sliced. pan. 221. conger sturgeons. viously boiled rice. and keep out the and they will keep a long time. Halibut. enough to fill the onegallon pan. 222. in three pieces each. hake. and one tea- spoonful of ground ginger and sweet herbs. place them in rows in fennel or parsley off the oil the pan. having first taken from the 220. pike. gurnet. if possible. roll them in fii>i^. two of pepper. air as much as possible. piper Eice may be added in the following way : —A pound of presugar and salt. the seasoning should be four teaspoonfuls of salt. and sprats can be done as above. codlings. and eel. . when quite cold pour some oil or lard on the top put the cover on.pat them in the two-quart pan. and serve. 223. season with . Halibut. 'conger. cod. The addition of a few spoonfuls of fish sauce will greatly vary dish. When done serve.

Take the oil off. put six pounds of salC beef into a six-quart pan. simmer. two of over. with a pint salt. All joints 226. dish up. stew three hours. To Boil Meat in Pan. cover over with some lid. it may be divided in two. dish up the meat with the vegetables. and Piece of Beef stewed in 'Baking P6]{. or any part. The liquor can be saved and made into soup. they may be placed in it. keeping the cover well closed . 227. either pie or pudding. . one for pudding and thfe A wing ribs of beef. but most other pieces may be used. All kinds of salt meat can be done the same. 224. put in the pan. two bayleaves. and sauce of water. and six dumplings. is the best part to bone. crust.— Get three bone them. or a little garlic . ^OYER'S BAKIXa STEWIKG-PAN. and use for pe^-soup a .. . of chopped onions. and binding it up with string. other for potatoes. . If the broth be too salt add some v^rater. and fasten rub more salt on it. with four whole parsnips. Salt Meat— To plain-boil this in the oven. a teaspoonful of allspice. Instead of the gratings in the pan. half an hour before being done add a teacupful of the raspings of bread. and place it in the pan it with string This send it to the baker's four pounds will take one hour. and dumplings '•ound. Dalt. two teaspoonfuls of sugar. Stuff by making an incision in the lean part. two eschalots. a slierry. season with salt and pepper on each side to vary the flavour. chopped parsley and a little spice may b® added. . Seasoning. half a pint l>f vinegar. continue until add a glass of half a pint of water. two teaspoonfuls of half of pepper. two large carrots.— If you wish a Yorkshire pudding and potatoes to be baked at the same time. may be done the same way. pepper. tha Vegetables can be cut in two. and two serve.— Spice Beef^-Tske four pouni of the thick ribs of beef. and when it comes home all will be found excellent. o' full. and bake one hour. which can be done when no fire is required at home. put on the salt. send them to the oven for two hours . little tliyiiie . either in oven or on the fire. 225. cliopped onions.^. or even chopped onions roll it round.

out of the meat. but excellent home-made bread. ISToticing. were seven to dine off it the grandmother. my dear madam. mean that roasting before the fire should he entirely done away with. a few potatoes galloping on the fire no other vegetable. it should not be practised in the cottage. indeed.otive for doing so was to see the economy of the cottage. last Sunday.*' I then perceived that the in their estimation. and that they paid the price of beef for the fat. a second consideration. besides. inwhick I found steaks cooked dry. they could get fat et four or fivepence. on the score of economy. as well as the kind of food they had for dinner. hJC legs of mutton neither boiled or baked . immediately after. weighing hardly three pounds when done. but that. if done in the pan. but that my new plan of semi-roasting should be followed. If they wanted dripping. the two parents. from having. as it will spoil our dinner . I took a plate from the table. meat was. without turning sour. chumps of mutton lialf done. and v/as a great deal over done .'* " How do '* Well. 464c. they would have got a good dinner and plenty for the next day. several other of the cottages. and very nicely done. dried. either hot or cold. visited several colliers' cottages belonging to a Mr. that the fire was spoiling it still more. immediately after church. You may now perceive that some little improvement in this style of cookery would be an immense saving to these cottagers.SB ON EOASTIKO. having been roasted. There was. ON ROASTma My beab 1 did not Eloiss. There was scarcely any nutriment left in the meat that which weighed five pounds There before roasting. and asked me if I was going to have a bit of dinner with them ? " ISTo. The old lady noticed my proceeding. and prepare it as Noi It will keep for a long time. the fat is not yet half vou make that out ?" I aslied. and not bad small beer.. thank you. so that it should not burn. I visited. and placed it against it. in the com'se of conversation.^' replied I. paying eightpence per pound for the meat. It was lying in the dripping pan. and my Thomas will not eat fat. I was the more particularly led to these remarks. and out of the three shillings and fourpence they paid for the beef. and no puddings or sweets for the children. — — — . —My last letter you must have misunderstood. when they could get the fat at livepence. " Then let me take av/ay the plate. with a pudding and potatoes under. and the meat not quite so fat. some half bur'nt. in one a eheep's head baked. with potatoes round it. close to this place. in fact. which was very inviting . Pope. The first I went into had a piece of the belly or flap of beef. just taken down from a dangle. My m. and four children. there was also suet dumplings fo^ the chiidi'cn. unless it is dripping in the crust of pies or puddings. instead of eightpence.

which comes to us from Homeric ages and primitive times. ROASTI^Tlif. and most who ate of them thought they were spinach. lessening both quahty and quantity. hang for days and days. I will. which. from what I have said. or those called the best. Though it is preferable to meat done in a baker's oven. we had a beautiful dish of greens. exactly like spinach. w\^ pass one-third Df their life in the bowels of the earth. TO KOAST. whilst there is auite as mufil? roasting. but because the people can have them for nothing. and the children were neatly di-essed. thus far. like the water? cresses. that a labom^ing man should imitate them. I found that they are known in this part of the country as being good and wholesome in the spring . giving those rosy-cheeked urchins a few pence. and should not pay extravagantly for fancy joints. describe the simple given you some of plan of roasting before the fire. which. in order to do full justice to the treacle dumplings. and then are sold at twopence or threepence per pound. but he made a grasp at a large quantity. which I will forward to you. 89 This cottage was cleaner tlian any of the others. The artisan requires as much nourishment as possible. the other should likewise have one. only rather too hot of pepper. and because one has a leg of mutton. according to my directions. they will not partake of them . and about to change their In costume. and even the small tradesman. The cook dressed them.ON witli treacle over. and I found that they did not prick him. in Nottingham market. I retired much gratified by my visit to these antediluvian workmen. I picked them with gloves. in as few words as . first let me add one more remark on the experience of that Eeturning to the Normanton Hotel to dinner. as they do for their Raphaels. is far from being economical. He got them as fast as a monkey could get chestnuts out of hot cinders. This caus^ the joints most in vogue to be dear. Rubens. Let the wealthy pay for their taste. if well attended to. This very day I have seen. they tell me. all the best joints sold by the butchers. is an extravagant and wasteful mode of cooking. But day. and Murillos : it is no reason. and what do you think those greens were? Green young nettles. which I had asked the gardener to gather for me the day previous. and in less than half an hour we had a basket full. the old mode of roasting. and the sooner it Is reformed the better. and nothing but tho necks of mutton and the coarse pieces of beef left. that rot in every clear stream in the neighbourhood. that to the artisan. because most in vogue for roasting. because they do so. You will perceive labourer. I must again repeat. HOW Having-. my experience as regards possible. which is their peculiar nature. I intend to make another trial or so on the nettles.



^ourisiiment in proportion in

sold at half the price

when cooked



here, however, describe the proper system of roasting,


before the fire or

by gas

(see note).



an invariable


dark meats, siich as beef and mutton, should be put down to a gharp fire for at least fifteen minutes, until the outside has a coating of osmazome or gravy, then remove it back, and let it do gently. Lamb, veal, and pork, if young and tender, should be done at a modera^te fire. Veal even should be covered with paper. Very rich meat, if covered with paper, does not require basting Fowls, &c., should be placed close to the fire, to set the skin, and in about ten minutes rubbed over with a small piece of butter, pressed in a spoon. Eoast meats should be dredged with flour, just at the time when the gravy begins to appear; the flour absorbs it, and forms a coating which prevents any more coming out. Hares and small game the same.

the fire must be made up, and cleared from the dripping-pan, and from above the fire, suspend from a hook a piece of worsted thread, sufficiently strong to Have a piece of bear the joint, and a hook suspended at the end. stick forked at one end, which place against the mantle-piece, so that

In the

first place,


Place before





at the Moyal


School, Greenwich ICospitalf




interesting trials have taken place at the above establishment with an apparatus manufactured by Messrs. Smith and Phillips^ patentees, of Skinner-street, Snow-hill, under the superintendence oi M. Soyer, which in their results fmally determine the question on the merits and economy of roasting by gas. The result of the first trial, which took place on the 8th inst., was, that 86 legs of mutton, weighing 288 lbs., were roasted at a
cost of 1^. 2d,


In order to arrive at more positive results in regard to its economy u second trial was deemed requisite, which took plac« on the lltb Twenty-threa mst., when equal weights of mutton were cooked. joints, weighing 184 lbs., were roasted by gas, at a cost of 10\d.f When cooked, the above ^ith gas supphed at 4<5. per 1000 feet. meat v*a8 found to weigh 145 lbs., dripping: 19 lbs., and weight




keeps the thread at a sufficient distance from the fire. By having Twist the pieces of stick, the distances can be easily managed. worsted; pnt on the joint; give it a sufficient distance from the This is quite equal to either a smoke or bottle -jack for cottage fire.


Every cottage should have a moveable piece of iron or
screwed on
the mantel-piece, with teeth fixed in


so as to

be able to hang the joint at any distance from the Appendix:, at end of book.



228. Ten pounds of beef will take from two hours to two hours and a half roasting, eighteen inches from a good fire. Six pounds one hour and a quarter to one hour and a half,
fourteen inches from the

Three ribs of beef, boned and rolled (see E"o. 207), well tied round with paper, will take two hours and a half, eighteen inches from the fire, and only baste once. If beef is very fat, it does not require basting ; if very lean, tie it up in greasy paper, and baste well.
229. Eight pounds of veal will take from one hour and a half


thus showing the actual loss to be mutton were cooked in the usual way, as adopted at the mstitution, namely, in one of Count Romford's ovens, hitherto considered the most economical way of roasting. When put in they weighed 184 lbs., when done 132 lbs., dripping 18 lbs., gravy none, thus showing a loss of 34 lbs. The coke conBumed in this oven was 102 lbs., coal 30 lbs., thus proving the great economy of gas over the oven by a saving of 13 lbs. of meat, 1 lb. of di'ipping, 2f lbs. of gravy. The value of the saving is as follows Meat at 6d. per lb., 6s. 6d.; dripping at 5d. per lb., ^d., and gravy at Is. 6d. per lb., 4?. l^d., making a total of 11^. O^d. The experiments took place before the governor. Sir C. Adam, and lady. Sir J. Liddle, M.D., Lieut. Rouse, general superintendent, Lieut. Monk, Messrs. Lee and Seville, inspector of works, v/ho expressed their admiration at the cleanliness and simplicity of tha
gravy, or osmazome, 2|lbs.,



Twenty -three

joints of



In order to show the advantage of the system in all its branches, steak was broiled by M. Soyer, before the company present, w^ho partook of it, and who declared it was perfectioDg and free from ill odour. Mechanics* Magazine,



eigliieen inches

two hours, two hours.

from the



if stuffed,

at least

Chump, or loin and kidneys, of four pounds, will take one hout and a quarter ; baste well. Six pounds of breast one hour, twelves inches from the fire. Six pounds of the shoulder or neck the same. Calf's heart, stuffed and tied up in paper, three quarters of an

hour and a from the fire. Saddle, ten pounds, one hour and a quarter to one hour and a half, eighteen inches, measuring from the flat surface. Shoulder, one hour and a half. Loin, one hour and a half. Breast, three quarters of an hour. Neck, one hour.
(leg of eight pounds), will take one
half, eighteen inches


231. Lamb, according to size, but in the same proportion less than mutton, but ought always to be w^ell done, and placed nearer the fire if a good fire about fifteen inches from it. Pork should be well done. Leg of six pounds, with skin over, two hours, eighteen inches from the fire. Loin of the same, one hour. Neck, the same weight, one hour and three-quarters. Pork rubbed with salt the night previous, and then scraped before roasting, improves the flavour. In roasting of beef, mutton, lamb, pork, and poultry, place a dripping-pan under the meat, with a little clear dripping or fat, which should be very hot when the meat is basted. A quarter of an hour before serving add half a pint of water to the fat in the dripping-pan dredge the meat with flom' and salt. When the meat is dished up, pour the contents of the pan into a basin, straining it through a gauze sieve kept on purpose ; remove all the fat, add a little colouring and salt to the gravy, and pour it into the dish under the meat. Yeal and poultry should have half the quantity of water put in the pan, and that, when strained, added to half a pint o} thick melted butter, adding two teaspoonfuls of any sauc** foi
; ;

flavour, as Harvey's, Soyer's, or ketchup, &e»

Sage and onions to be served with pork.


Mint sw£C8 with lamb.
Currant-jelly witli mutton.




with, worsted,

Hang it up 232. Boasting of 'Poultry.— \ proceed thus about ten inches from the fire, let it hang for ten

minutes to


the skin, then press

into a

wooden spoon a

piece of butter or liard dripping


the skin
all is





over with the fat in the spoon until

melted, then



back to about twelve inches

a good sized fowl



three quarters of an hour, chicken twenty minutes, middle-sized

goose one hour, turkey, fourteen pounds, two hom^s and a half


hare, large, one hour


of an hour.

JSTever baste

and a half, if very young tlu^ee quarters them, but dredge all, after having well




rubbed them over with butter, as for fowls. Small game should be placed nearer the fire. I always stuff both poultry and game with stufEng No. 4563 and make the gravy as for the joints. Apple sauce with goose. Currant jelly for hare. Fried bread-crumbs with grouse. Bread sauce v/itli partridge and pheasant.


system of cooking meat is far from receiving my approIbation, especiaily on the score of economy, still, it would be very r ridiculous on our part, Eloise, to tliinlv that we should be able entirely to reform this semi-barbarian method of spoiling food. No; lit must be a work of time that will prevent small folk from running tto the baker's on Sunday with either their legs or shoulders under their aarms. The reason why they have recourse to such a process is at once simple and easily explained: first of all, it gives them no trouble, and hardly any of them study economy, so long as the dinner will cook itself, though, in company with a score or two 01 oother joints, perhaps no two being of the same size or quality. How can a baker, even one of the most conscientious of that useful c class of individuals, be answerable for the proper cooking of this aawkward squad, if such we may term it. How also can he prevent tithe potatoes galavanting from one dish to anotlier, or even joints elchanging dishes, and by mistake, going to the wrong home impossible Is he to be answerable if an eel crawls out of Mrs. Armstrong's pie (having been put in whole), and, after cooking, being I found reposing under one of Mrs. Smith's ribs ? or can he prevent ^Mrs. Jenkhis's cod's head staring a neighbouring pig's face out of









feeling confident they will prove agree^. ^s well as the substance. Is it not more easy for a mother to nurse her own child. an aerial coating of osmazoma under the same roof. an improved baking-dlsh. which would otherwise fall in the pudding and prevent its setting. Ip we. being anxious that every person should partake of a portion of vegetation with their daily food. I have attached a move^-Je false grating of wire.^.ore of tlie fiavour of a roast joint than it does when put unmediately over the pudding or potatoes. causes it to partake m. Moral. First of joints.X place the potatoes . instead of leavinja. pork. AN IMPEOVED BAKING-DISH. then on the trivet I put the meat. . by so doing. I then put the pudding at the bottom of the dish. and the meat being cate and crisp. No more would he be able to obviate the above evils.^^ to our readers* palate. which I beg to forward you.. as well as conducive to their health. descends on the potatoes. mutton. means the surplus fat. she would. I feel myself in duty will the subject of ameliorating this tend both to economize and vary the flavour. more elevated than usual when placed in tlie oven. Its prinr^nles are as follows on the rim of the dish. In respect to vegetables. as it does. of any dish that might be doomed to undergo this ordeal. (For drawing of wliich see Appendix at end of loolc) BEG to irform you that I have had made. savo both nutriment and money. and proceed in this instance precisely the same. A FEW NEW AND USEFUL HINTS ON BAKING MEAT. three inches in height. puddings.9^ OK BAicma meat ik oysi. rice. instead of entrusting it to the nursing care of a baker's oven. &c. independent of potatoes. forming. cannot entirely reform the described system. than having to take charge of the whole of her neiglibonrs' children? therefore. Eloise. then put in the grating. I v/ould refer you to such receipts on semi-roasting such as beef. to the middle of which is fixed a trivet. if every housewife would cook her little family dinner at home. it broi/^m and well I : carbonized. I have tried all the following receipts. coiintenaRce ? than he could disentangle the fragrance v/liich emanates from eacli homely volcano. though at the sacriiice of a little time. the vapours arising from which soddens the meat. on v/hich By this . done in the bakingstewing-pan. and lamb. at a very trifling expense. w^hich all. making them deliThis is applicable to any joint. evils caused by the abovebound to give a few hints on wasteful method of cooking. &c. veal.

stuiF. have also tried the following : —Prepare a fillet. which stuff. put eitner and roll as for semi-roasting. the m. . as l^o. cut in slices four ounces of bacon. 450 Torlc. Fried baccn iray be serv<^ with it. By chopping the bone small. a little thyme and bay leaf. tm^n it over when hot. well greased. requires to be baked slowly. a teaspoonful of salt. cover the joint with a piece. six onions. on wbicli put your potatoes then fix on tbe trivet at about three inches above the grating when done. — . adding half a pint of coloured . .— J. Any joint of pork may De stuffed with sage a-id onions. wrap up the and the above in the paper. 'M A SSSIES OF EECEIPTS ON BAKED MEATS. If the oven happens to be too hot. Half a pint of sage and onion sauce may be poured over the apples and onions previous to baking. and put the apples and onions at the bottom of the v/ater.eat over give fifteen minutes to every pound of meat. . Fillet oj Veal. lean. half one of pepper . Peel six apples. No. giving always as a rule from ten to twelve minutes to every pound of meat. . one of sugar. A piece of m_eat weighing about eight pounds. Serve the potatoes round. and if too season. 2. tlien put on tlie grating. OH IIAKiKG MEAT IK OVEI?r.e. take out the veal and serve with vegetables round it. quarter of a teaspoonful of salt pour this under your joint. one turnip. for joints of from six to twelve pounds. . Any part of veal may be done the same. bcn. lay the potatoes on the grating. Take tliree long ribs of beef. if veal handy. allowing fifteen minutes to every pound. two onions. or separate . and bake for two hours when done. ?i.. Any other piece of beef of an inferior part. oil a sheet or two of clean paper. . one carrot. pour on a hot dish half a pint of boiling water. the pudding to be served on a hot dish. or two of plain paper. good broth and soup may be made. turn over twice. Eihs of Beef halced. a little celery. v/ill take from one hour and twenty to thirty minutes. — twelve potatoes dish. It v/ili be delicious pray let me know your opinion. For a Leg of . and carve it will make a rich gravy. 207 Yorksbire pudding or any kind of vegetable in tbe bottom ol tlie dish. may be larded.

and bake as usual. putting under a Yorkshire pudding. season with half a teaspoonful of salt. but if wrapped up in paper. turnips. butter it over. and omitting the gravy. either these win turn out like a pudding. The shoulder. are best with delicate. asparagus. it will be excellent baked. cA . and mutton. then put them at the bottom of your dish. using only one pound A mstcad of two. carrots. of cooking wash. if you can . Vegetables with haTcecL Meat. pint of second class batter. drain as follows —Scrape. edgebone. added to either the parsnips. v/eighing from eight to ten pounds. the pound for the leg. allow only ten same for the shoulder. &c. All kinds of poultry may be done the same. asparagus. and bake as above. or trevet. is —My : new plan vegetables with baked meat three parts done."^ Any such joints any other piece little of beef. like the leg of pork. in this series.95 OK BAKING MEAT m OTM. add half a pint of coloured w^ater. and sprouts. baked. Also lialf a pint of melted butter. that being so much thinner than the other part. or some rice boiled with curry in it.. then place the potatoes on the grating. which I have I also put a piece of puddingused for a change now and then. minutes per minutes Spinach. cover it with paste. twelve lamb. To hake Mutton —Proceed as for beef. parsnips. but quite boiled. . or boiled French haricot beans. 6. potatoes. half way up the knuckle of a leg of mutton. Bpinach. is good with apples. I have tried turnips. which prevents it getting dry. &c. paste. one tablespoonful of ketclmp. 4. half that of pepper. as for fillet of veal. well mixed pour round and serve. should have a tea- Bpoonful of salt sprinkled over. cauliflowers. Brussels sprouts. peas. lamb. two of Harvey's sauce. Also for veal. time according tQ size. though roast them by all means. Loin and shoulder the same . and cut in pieces two pounds of carrots. peas. skirt. rubbing on also a fat or * In the way of vegetables for beef. being very for the ribs. Jeruealem artichokes. 3. Juamb. greens. No. boil till them in salt and water them in cullender. artichokes. 5. if a piece happens to be lean and dry. and onions. all parboiled and well drained. the meat on the as sirloin.

yet it may properly be said to be peculiarly English. dish it np witli the gravy. MEAT PUDDINGS. both meat and paste are excellent. the meat being full of gravy. I here send you some receipts which will please everybody's taste. put a piece of fat on the top. everybody's palate. The first most important point is never to use any meat that 233. rubbed with a piece of charcoal. and cover the beef with a coating of pudding-paste. in the middle of summer. 1 some may like and possibly might lilve the same in pudding. you will justly say. it is least possible to disguise the confined process undergo .king them. Be particular that the suet and fat are not rancid. has some small part a little tainted. by the worst part being cut away. but take a joint which. Tainted meat. as usus-L When the meat has been too lean. —Although meaning exists in all is tainted. When done remove the paste. and likewise those that are not. The various counties of England have each a particular way of ma. the same v/ord with the sama European languages. or a piece of charcoal put into the water. the haut gout of high venison or the wild fowl. if any. for in pudding. to purchase better. which the ingredients the gradual heating of the meat. and brown the meat with a shovel. I process. 319. Puddinas. will cause the smallest piece of tainted meat to contaminate all the rest. and it is almost impossible to give any method hitherto untried. serving the carrots and potatoes with 7. and which is ofton sold cheap to those who cannot afford .MKAT PUDCINGa butter 5 97 taking it roast as above. like you would do venison . or separata. therefore. is bad in whatever way it may be cooked true. also a few onions sliced. and the beef on trevet. off the hi. this. hope. . if for roasting. everybody's pocket. —If an ordinary dish. and. that ever3rfching which gratifies the palate nourishes. No. above all other dishes. from some trifling cause. as pudding has become quite a national dish. . Although the tastes of all people differ '*^. ever remembering the grand principle. at once renders it sweet but our great national dish cannot be subjected to this . which alone would accelerate decomposition. put the potatoes cT^r the carrots. yet is our duty here to point out those things which are nourishing. Another Way. if for boiling.

and t\irn it over on it. sprinkle some flour over it. made badly. instead of in lumps but should you buy cuttings of meat from the butchers. make six or eight ounces of paste as No. add a gill of be done as follows water i cover over as usual. the crust becomes hard and black. put on a dish. add one teaspoonful of salt. I do so. the same of chopped onions mix well together. together with a few pieces of fat when full put in three wineglasses of water turn the paste over the meat. and cut the large pieces slantways. —If you choose to add a kidney it may add to the richness of the gravy. . or even a mushroom. . or it will not be light fast in four quarts of v/ater for one hour take it out. . You will perhaps be surprised that I recommend meatj.- to be boiled fast instead of simmering. iengthways in three pieces. put them in a dish. not too close on the paste. half that of pepper. so as not to form a lump. the paste as light and as white as snow. and indicut two inches square. turn back the cloth. a half ditto of pepper. and sprinkle ©ver with a teaspoonful of salt. lay in your paste. . the pudding. let it stand a few minutes to cool the cloth. Moasi Beef Pudding. . of cold roast beef may mince about one pound of cooked meat. cut the string. because the being enclosed in the paste. it is surprising that so often instead of smaller pieces the pieces of meat and fat often . 319.— 98 234. : —Any remains it well. cut in dice. 237. cut it and then slantwajs at each inch. and sometimes in a basin. is alone subject These puddings lose a to the action of simmering in its own gravy.gpoonful of fiour. put pud ding. . shake tie it up in a cloth. roll it to the thickness of a quarter of an inch. or a little more. MEAT PUDDINGS. with a thick gravy. ^eef Pudding. In a This may truly bo large pudding a few sliced pota. The crust should always be cut v/ith a knife. — Take about one pound of steak. and a tea. also a few oysters. one of ilour. considered as much a na^tional dish as roast beef and it is and being gestible : so. fill 3^oui paste with it. It Observation. and then the meat.cloth in a basin. . remove the cloth.toes is not bad. plum pudding. and serve. sometimes left half out of the water. then remove all the sinew and over fat. less amount of nourishment in cooking than any other kind. 236. but well closed then tie the boil it cloth. 235. and the meat very -dry. and the meat tender. If you carefully follow the above instructions you will have a pudding quite perfect. . place a dish on the top.

a and chopped parsley. it . proceed as for the other puddings. in salt. parsley. cut in dice. knife. and a chopped onions continue until full then mix a teaspoonful of flour with a gill and a half of milk. A little parsley may be introduced. Lamb's. mix all together . also 242. Proceed as above. 244. . lay thin slices of tongue. boil two hours. will a little gherkin. cut the brain slices.ead and Tongue. chopped fine or sliced. in. or water. as well as the palate. Lamh. and a vinegar. Two hard-boiled eggs cut in fine. previously cooked. and boil one hour and serve. th. and Tongue Bud' as for Calves'^ but will not take quite so long in cooking. boil as above. Calves 'Brain coohed. half- Let inch it get cold.en of brain. boil it for a quarter of and wash a brain an houi' in a quart of water. —Proceed and Big's Brains. if handy. Another Way. 243. then mould the pudding. would improve vary the flavour.. A little curry powder added will improve it. pickled v/alirjits or mushrooms. or melted butter. . than a common hash for the great principle in cookery is to . — 239. or Borh Liver Budding. "--C'ai one poimil . 238. which has been added a little tea- spoonful of a quarter of pepper. Calves' H. white sauce over. Veal. a gill of water . dings. on the little salt. only add for ^7ery pound of meat two ounces of either gherkins. Cut it with a bottom. Veal — TudJAng. This will produce a better effect on the table as a padding. previously clean. 240. pepper. snd boil for half 99 chopped onioB^ af an hour. and pour in close the pudding. chopped slices. adding boiled ham or fried bacon instead. Sheep's. Mince Beef Fudding with Bggs. and serve. MEAr PUDDINGS. season delicately with a teaspoonful ol the half of pepper. —Cut two pounds of raw little flour veal. and serve. four ounces of ham. also add two hard-boiled eggs cut in dice. 241. or lean bacon salt. Proceed as ^bove % omit the pickles. season with . please the eye. —The remains of any from a little previous dinner can be used for puddings with or without a brain : proceed as for brain pudding. — Soak and Tongue of any hind.

— 246. . 456 may be mixed with it. ft-. a spoonful of flour. and boil three quarters of an hour. a quarter of an inch square. season with only salt. in dice fire . A teaspoonful of colouring mixed with the water will give a rich appearance to all pudding gravies. pepper. dip each piece of liver in and lay the liver and bacon in the pudding. Trotters. boil one hour. The same. into pudding. roll the pieces up. No. season witli a tea* fipooDful of salt. mixed with a gill and a half of When nearly boiling. . as lean as any cuttings v/ill do cut them into slices season with a little chopped sage. breast. Get about a pound of pork. two ounces of bacon. Sheep's Sead. Lamh Pudding. Tongue. . Any part of the lamb may be done the same way. 249. season lightly . and proceed the same. r. to Mutton Fiidding. previously cooked.100 ^1 liver in glices?. and may A be made into a very nice pudding. may be added. one chopped onion. one o! parsley. Cut one pound of liver and two ounces of bacon into dice. a plainer Wa^. . — 248. with a gill and a half of water to every pound boil one hour and a half. half of pepper. put it on the when the and kidney are . 453a. liver —Put in a frying-pan two . it well with the bacon. it is make in case very fat. . sliced. and onions. a half of pepper. place it in the coloured water. . StufEng No. possible JPudding. A few herbs is a variation. serve with melted butter over the pudding. and lay the meat and stufiing in alternate layers in the pudding. and boil as before. ounces of dripping.niie mix liour. and a little chopped parsley on the top . Liver and Kidney Tudding. Chump of mutton is the best part which cut in slices as for beef pudding | add potatoes.easoned. and stir round until it is set each piece should be firm then add a tablespoonful of flour. two ounces of bacon . with a gill and a half of water . it —Take the bones cut crossways. and remove the big have some veal stufiing veady. 247. and put them in the pudding with a ftw slices. and a gill and a half of water lay it in the pudding. it has an inviting efiect. 250. pudding. proceeding as usual. also MIJAT PtfBBIIirGS. Porh — . few pickled walnuts. 245. place it in the pan. a teaspoonful ol' salt. tie up.

sliced. boil for one hour and a half. cut . then tlie remainder of the cabbage. Young wood-pigeons may be done the same way. and boil for one add a gill and a half of water j hour and a half. season the partridge. one apple sover as usual. ing. cut them into quarters. add half a pint of milk. a little thyme. Partridge and Cahhage Pudding. partridge as Ko. Young "Rooh Pudding. oE the thick root. fill the pudding with the taeat. sliced . ^ . 253. let it get cold. season with one teaspoonful of salt. Add a tablespoonful of colourmore salt and pepper. seasc-n and if for a numerous family. I do not see why we ehould not give them. and boil for one hour and a half. Well intermix the meat with the vegetables eighteen pieces. Cut one into eight pieces. Hahhit Tudding. If these young inhabitants of tthe woods and forests are eatable in pies. draw. half of pepper. cut into slices . — it for ten minutes. . two of chopped parsley. and some of the bacon . a little The same in Broion Gravy. . but will — \ take half an hour longer doing. rabbit cut into about sixteen or 251. No. 252. 254. and serve. if No. and cut the other in slices then stuff the it. half a pound of bacon. and stuff two pigeons with the stuffing No. lay them in the pudding boil four eggs hard. 456 . and chopped parsley on the top. a soil bed of rex^ose B — . an old bird. "Pigeon 'Pudding. or according to size. 101 cnions. or coloured water. and fill the cavities with them mix a teaispoonful of flour with half a pint of milk. press the water out. and lay it in with six or eight button onions. Cut a Savoy cabbage into four pieces. close up. serve with melted butter over. or one and a half. a gill of 'i brown gravy. young. then cut some large thin slices of beef. PUBDlNri^l . removing some of the outside leaves boil . as before. and a quarter of a in proportion to size. season well roll the pigeons in the meat And bacon.MEAT sf potatoes. well broken. — — . —A pound of bacon. or water. . a/ld ten potatoes and four onions. Pluck. if 2. paste as usual. 45(5. or rice. 255. place slides of bacon round lay some cabbage in the pudding. Cliicken JPudding. instead of potatoes. and half a pint of water boil Boiled rice may be added for two hours. after their \rild career. and one captain's biscuit. 453 A : boil two hours.

boil one hour. The doth of course is not required.. —Cut in long . 102 in a MEAT PUDDINGS. gill of ale. and then into quarters beat each piece little extract the big fiat. bones. cut in about the size of five-shilling pieces. keeping the roe in fennel sauce over. shake it well. make the liver. a little chopped parsley. divide them into two. when the oven is at a moderate heat. and serve. and boil one hour. Fel Fudding. a little flour and pieces of the liver. season with salt. . pepper. therefore Hot object to my new proposal to send it to the baker's. then the fish. leaving the flesh only and season a stuiSng with Vv^ith salt. add a gill of water. then a of steak season with any aromatic herbs. or wine. "by the back. varying the flavour 60 on until full . parsley add a of water wine or teer is very good. 259. and proceed as for the others. Macherel Fudding. . 257. talced Puddings. . boil one and serve. may hour and a be done in the same way. . 457. or chopped onions. No. and slices — add a gill of milk or water. crust a slice of bacon. if fish sauce. then draw them. boil one hour. Fish Fudding. gill season wiib ? salt. Fish Tudding. Open them . —My excellent friend. pepper. 260. put in the paste with a of water. and serve. as usual. All fish may be done the same way. that variety is charming in almost every movement of life. a flavour . if any. ::i . slice Lay on the . half an inch thick fill the bowl with the paste. pudding crust. add it. according to taste. a little chopped onions and fennel. tie up. —Cut one pound of any gill season with salt and pepper on a dish. Take two pounds of cod fish. and you have a wine-glass full of any up. gravy or water Pigeons 256. cover 258. —Cut off the heads of two mackerel. eating different to a pie. and a grated ginger . pieces. season with salt. mix well. they will be found exceller^t. leeks or mushrooms add a half. and serve with cut each one in four pieces. onions. jou must be of you will the same opinion as the rest of the world. namely. then the birds. pepper. pepper. A little bay leaf and thjme may be added. chopped onions. fish in small pieces. if handy. little a plainer Way. fill ^\q> pudding with the pieces. lay some of the fish on the bottom.

whica is often very dirty in appearance . if by neglect it ceases boiling. that any of the above sort of puddings. — quart of water. 262. Put in a pan a when boiling. by passing a knife between the paste and the basin. put it over when fit. and send to the oven. Puddings half steamed and boiled. to make the gravy the same thickness throughout. you may turn or cut it out. On Pudding Cloths. make the paste meet equally on the top. I must not forget to teU you. — H . turning it out on a dish . according to what your pudding is made of. acj when now almost every kitchen possesses steam pans. By having previously well buttered the basin. in connexion with the boiler of the range . and pour They may also be steamed. Peeviotts to making any pie do not omit reading the very important remarks I have made at the introduction of fruit yiss. and a little chopped lierbs. in the water. it should be dried as quickly as possible. add boiling water occasionally. lay on the paste when the contents are in. and kept dry and free from dust. giving about the same time as you would for boiling. forroir-ig it high. Beefsteak Pie. put in the pudding. done. put your basin in with the pudding in it. see Index. if boiled in a basin. one of pepper. — MEAT PIES. basin. fat included. Cut two pounds of steak into about twenty thin pieces. the paste receives all the if boiled in a cloth. season them witk Iwo teaspoonfuls of salt. boil gently one hour or more. which. thoroughly grease the inside of your basin when making. and in a drawer or cupboard free from smell. over any appropriate sauce you like. no matter what made of. and place them symmetrically on the dish. lengthways. moisten with water. perforate the top. bake in a slow oven.MEAT dnl}' PIES. shake the basin well. and cut away the trimmings from the edge of the egg it over. IMPOETANT OBSEEVATIOirS ON THE ABOVE EECEIPTS. roll out another piece about a quarter of an inch thick. ought never to be washed with soap. however coarse. so as always 261. when done. Eloise. or put some water in our new baking-pan. 103 grease the bashi . while. is preferable made in a basin to being put in a cloth. and serve. to keep the same quantity in the pot. A pudding cloth. would evaporate If you wish to turn it well out. nutriment of the meat. if sweet or savoury.

then put slices up as for pudding them in the pieseason with salt. rolling veal and ham pies can be made up the veal and a little ham. Pork pies may roll be made in the same way. Pudding paste No. in wKicK has been put in tlie centre. cockles. if handy). hour and a half. perrywinkles. 317) half an inch thick. 265. 264. pint of water. lay them on the steak. a . Proceed as for steak. mix it weU together. together. 216. Pie. which cut in pieces. in for one alternate layers. (grated. spoonfuls of Harvey's sauce likewise a change. Save the back and legs foi roasting. Oysters. instead of pepper. 267. and bake add a pint of water. or as for family steak-pies. Take and cut two pounds of Jeef two pounds of potatoes. Put some steak at the bottom of the dish. 251) dish. — \ dip each piece of hare in flour. 104 MEAT PlEla. muscles. pepper. and is k for the best table. 266. as above. and a — Delicate like the above. and bake for one hour in a slow oven. and with the front part. according to size. cover. cover over with more steak .. A fit little stuffing rolled up in the meat makes a change. 319 may be used. chopped onions. nutmeg. add half-a-pint of water. For variety of pie-dishes see appendix. cut in half crossways. if handy. make the pie. . with sali^ pepper. little stuffing. — season with three teaspoonfuls of one of pepper. Add half a. with some ham or bacon. Veal Pie. iFor family rabbit pie proceed as for family steak may pie. When baked. and chopped onions . make some . J^l^'^APzV. put the meat and potatoes into the pie-dish. as No..-—Proceed in every way as for puddings. A tea^ jspoonful of curry be added. A few in slices. small balls of veal stuffing. The addition of a glass of wine. Sare Pie. two tablespoonfuls of colouring. or bacon. 263^ Family Steah Pie. the pieces in flour. cover over. Cover over with paste (No. If it is a large hare it is best to jug it. and bake one hour. add half- finish tbft with paste as usual. a quarter of a pound of onions salt. Bahlit — Cut of the rabbit (No. shak® the dish to mix gravy. which place in various places a-pint of water . and bake. &c. may be used.

season well Trimmings of meat of all kinds may be purchased in every large town. the food of man. is a great The Artisan's Tie. It is to be regretted that the labouring poor of this country do not partake of more vegetables than they do at present. boned and cut up with the fat. in fact. which seems the £)alance. No. the dish.. the blood requires more heating food. As I have before remarked. thea a layer of potatoes. cut in thick which place oil the bottom of . besides having provided him abundantly with vegetable /Produce. and the poor are doomed to live almost entii'ely om bread and cheese and a small portion of animal food. and nature seems to have given him those instruments. thafc the climate being colder than on the continent. not even a potatoe is to be had during the winter and spring of the year. in order to give proper nourishment. or dripping. Take two pounds of meat cut in slices. the con« sequence is that. as it will produce the effect as described in introduction. one of pepper. cut take half-a-pound of the fat of season the mutton or beef. and two teaspoonfuls of currant improvement. if such I ' I 1 1 ) I t 1 . 319. but not too^ fat to every pound of meat is enoagli. makes a nice change of flavour. —^Wash and peel . and bake for two hours. in point of health. then the meat add a pint of water. VEGETABLES. between that and rich animal food. his health depends upon it. Cover with crust.—Aiaj pieces of meat. few Kerbs. cut into small dice whole with a teaspoonful of pepper and three of salt. especially in London. take care there is none tainted. peel four pounds of potatoes. 268. 269. in slices . the teeth. Poor Mans them Fotatoe Pie. six pounds of potatoes. scarcely a vegetable is to be obtained. and are the proper pieces for such economical pies . 317 A bloater. . It is said by some. we are surprised to find jhow small a portion of ground is engaged in horticulture . should be often varied. If we travel over the country. jellj. four sliced onions slices. of puddings. by which he is enabled to masticate both animal and Vegetable food. with paste. and that in the summer the English are as much vegetable eaters as their neighbom's . as No. season it with three teaspoonfat —four ounces of fuls of salt. excepting near large towns. in buying them. cover and bake on^ hour and a half.

and then left in the pot near the fire. which grows in the Caribbean islands. in the experience of living man. Fotato boiled. if boiled." And so with everybody. way (if he wishes to fast for six hours]^ moon in it. others elow . did so. writer ill a public journal. " My mother. wliy not. speaking of a well-boiled A potato. that if a potato is found not to be good by one system of boiling or steaming. The most important of vegetable produce is the potato.t longer without food. I . Some require quick boiling. This does not digest so quick. Thus it is with the potato. If you ask And why ? Betty why she boiled the potatoes in such a manner. some plenty of water. the other day.* * This as it is the Irish peasant's leaves ths bone or au gliealeacJi. some large ones require to be cut in two. others peeled . hut that we shall treat of hereafter. with a halo around it. and fully —Meg Dods as says there are great varieties ol many ways of cooldng them. and it is easily tried. little thinkino: that almost every potato differs . A Welsh or a Kerry leg of mutton requires to be treated quite different to a Leicestershire or Southdown. others little . she answers. some cold water and salt thrown in. add to the vegetables." 13ecause people boil all potatoes alike. says " that at present it is a thing purely ideal — it has never come out of the pot. is the most simple process of cookery. or my sister. some are best baked in their skins. in cooking all tlicJn. but recom- mends Mrs. that animal food does. and they were good. potatoes. and allows the person who eats it to s. although flesh. to try another Boiling. is that. even the produce of the same seed will often differ in the same field. as I have said before. those elements which would give . This is caused by the different soils. The most important of all the produce of the field is wheat. like the moon. under the head of bread. case. or. then. and so on through all the various gradations. and boil until not quit© done. Eundell prefers boiling in preference to steaming. It is a root in universal use. the a disk. a root the failure of whose growth produced a famine in one of the most productive countries in the world. Animal food. which I consider a great detriment to the coatiDf 2entre shows of the stomach. and the different manures applied to those soils. The present potato is quite a different root from its parent one. in plenty of water. and when half done.106 is tlio tEOETABLES. and requires different cookery. and yet is acknowledged to be by every one the least understood how to be cooked. others will spoil if cut . differs in its nature. steaming. I therefore consider it requisite. The origin of the word in Irisl^ when a half-cooked potato is cut in two.

remove the steamer. as then the old ones are going out. in cold. with a smooth skin. so that they are broken. Choose all about the same size. and either boiled quick or slow. or getting so. the . this is. Salt should be put into the water at the beginning. it said. at a ! J I and are watery when boiled. the slightest spot spoils their flavour. I How to choose Potatoes. are tasteless and watery. on the contrary. than when put in cold. and then the pot shook violently for some time. ! at this time of the year. according f to the sort and quality . Potatoes always get ba. iAs I have before i Bystem. it boiling water. but inot boiling. I I I t I but this you must find out.d in the spring of the year. I —If boiled. this state. perhaps. peeled when done. may be that they require to be put into may be. 271. salt thrown over. and r not on the potato. Boil in as little 107 water as possible. and. as a general rule. K very watery. and also 270. is only right I should give n^y ideas. may be prove t fit for by cutting a little ojff the outside they may boiling though they ought to be bought. Acton gives only the Lancashire nand boiled slowly. as I described above { much better cooked when put in very hot water. if. Gksse says. as it only damages the root Stand near the fire. 298 for when done whole in their skins. but though this part slightly touched. The old ones ought to be peelecf and steamed. nip a end with your finger nail if good. under a joint. I way . that the smaller the eye. Mrs. and serve in skin. they are bad. inside will either be of a white. or baked in an oven. as No. when done. . with a cloth on. f 1 cheap rate. watery A I potato will require quick boiling. or piece from the thickest \ To ascertain if they are sound. salt should be thrown into the water. without [burning the saucepan. or fried in fat. yellow. and khe cover. She I remarks that this method Having given these. and mashed. when they «are too full in the eye they are either of an inferior quality. or. they all.VEGETABLES* Mrs. and they will not boil meaiy. is not economical. . and sometimes to be put in «K)iling I water. and when they are boiled and begin to cracli^ throw off the water immediately. as are running to seed. require a different If steamed. the better the potato. or reddish hue. and the new ones for some time continue to possess but little flavour. — Observe. ! The new ones are to you. when in . they are spotted.

they should be beat a great deal. t'iiem liito tlie pot in their skins. throwing Take them out of the water and let them drain some salt over them. and take two forks in one hand. and the skin rubbed with a coarse cloth . »—the kidney kind preferred —This should be —should be half a large potato fat. ling. and a pinch of pepper. potatoes ^After 275. and boil from fifteen to twenty off — minutes. If without their skins. Neio Potatoes Should be cleaned. fill this with sausage-meat or veal stuffing. It piece of lime the size of a nut. NetD Poaded Potato. add a little salt if the skin is dry.-^ large potato and cut out a round piece as big as a shilthrough the potato put in the scoop and remove some of the inside. or if in a Duch or should be turned often . — . the skin t^move. let the pan stand near the fire to dry youi three minutes will do it and mash them as above. If very small they will not take above ten minutes. . JBahed Potato with Sausage {called Soyer^s Potato). before the fire. Maslied Potatoes. boiled. and bake with cut part uppermost. to every pound. should be chosen a large size (regents). with the points of the prongs turned outwards break the potatoes up with them . 274. might be peeled. and well drained v/hen done. they should be done in a brown pan with fat. until they become quite light they should never be hard like paste. turning them occasionally. — — 276. cover the hole with a part of what you cut out. Put them into very hot water. well rubbed with butter or . touch . and they v/iil unnecessary here to explain scientifically the cause of this. put in boiling water with some salt. before sending to table. placed in a slow oven and so that they do not American oven. sized potatoes until mealy. Balced Potatoes. and a turn out mealy. peel them. fill np with water. 273. as is often ihe case when stirred with a spoon. with the skin on.108 put is VEGETABLES. add En ounce of butter and a gill of milk or a little more to them. they they will take from one and a half to two hours. if with the skins on. . Potatoes. . Take a having boiled twelve middling and remove the eyes or specks put them into a bowl. 272. and half a teaspoonful of salt. if large. and cut in foiir pieces. when breaking. put into a baking dish. boiled rather fast.

1 —This was a vegetable in very to use. served. VEGETABLES. The middle size are only 280. with salt in it . or milk. mashed up until rather dry. butter. cut into put it in a pan. Peel them. — The same as the tarrot. pepper. 282. and little flour. or some milk. served cut in quarters lengthways. aixd boiled in water and salt . with a bit of butter. then serve them up if to be mashed. 277. or mashed. and boil in plenty of water. bread. Dut not scraped. little use for the table until the year of the famine in Ireland. is an improvement . boil cold. when done. salt. ! — for boiled mutton. and some require two hours. Soyer prepared it for the viceroy's table. boil till tender. salt either in are very relishing. or oven. over the fire. fire. . . salt and pepper. with either gravy. and serve either If mashed. and a little pepper. little see if it is it soft. until done .crumbed over. up. which has been put some salt boil till tender. They may be mashed with a little gravy put in a dish. when M. and butter if whole. skin. Tkey should be scraped. and dredged with a the oven. 281. it and a is -'^Iso vinegar. keep them covered until Melted butter over improves the look. Carrot \ —This root varies quite as much as the potato t some are quickly done. Jerusalem ArticJiolce should be well washed and peeledi and put into a saucepan of tiiarm water. in 278. and a pinch of sugar. even in twenty minutes. they should be put in a saucepan whole. and put in the oven. Bed and WTiite Beet These should be washed. way like turnip. and are very nice. A few capers mixed in the mashed turnip. which is known by pressing the thick part. 109 before the and pepper. 279. Swedes. for salads. good wbftn . I Farsnip and the WJiite Carrot. mash thern at once. \ — . and put into the pot with the skin on . Turnips. . with salt. . to or by probing it with a skewer remove the slices. and serve. and put into an American or Dutch they ought to be of a nice brovirn colour. fit It should be treated in every but cut into quarters for boiling. Or they can be treated in every v/ay like turnips. and serv« It \..






283. Asparagus is a vegetable between the root and the plant; and requires more cooking, like the latter. It should be well scraped at the bottom part, tie them up in bundles of not more than twelve heads, have ready a pot of water, say three quarts for every hundred heads, in which you have placed one tablespoonful of salt, and if the water is hard half a teaspoonful of carbonate of soda; if they are a good size boil for twenty minutes, and serve with a slice of toasted bread under, and melted butter separate, or cream sauce No. 424. This, when cold, is very good with oil and vinegar, salt and


small, called sprew, is very excellent

broken small in

clear soujp,
284. Celery.




catting off the green,

leaving the branches six inches long
butter or

serve on toast, with melted

brown gravy

over, tying three or four sticks together.
boil like asparagus,

Sea Kale,

— Clean the root and

and serve

the same on toast, with either melted butter or cream sauce over.

require well

Green Cahhage and Savoys. washing and soaking in


close-leaf plants

and water before

the stems should be removed, and then boiled in half a

gallon of water, with two teaspoonfuls of salt and a

These proportions will do for all vegetables. large they should be cut in four.

If the plants are

These 286. Sprouts, Spring Greens, Turnip Tops, Sfc. only require washing before boiling, and boil till tender in the game quantity of water as above.
287. Stetved Cabbage or Savoys.


in thin slices, wash,




tender; drain


a clean pot two ounces of butter or fat, pepper ; when hot add the cabbage, and stir

from water put and a little salt


well until nearly

dry, then throw over a tablespoonful of flour, keep stirring, and then add a cupful of either broth, milk, or water let boil ten

minute:?, au^^ serve.


288. Spinach requires
to be well washed,


and tKe


picked off; boil a quarter of a sieve in the same quantity of

take out, drain, press with the Hands or plate to remove the water, and serve it as plain greens or put it on a clean board, and chop it fine, put it in a stew-pan,
water as above for ten minutes

with a quarter of a pound of good butter or fat, a teaspoonful of salt, two of flour, half of pepper ; place it on the fire, with two gills of milk or broth, for a few minutes, and serve with toast round. More strong gravy may be added, or even milk or cream.
289. Green JPeas, This, of all the pulse vegetables, is th^ most liked, and the most in use; and perhaps in no country in Europe can they be obtained in the same perfection as in England. The water should be boiling, and say one quart of peas to two quarts of water, with the same amount of salt as before put the peas in, leave the cover off, and boil till tender drain, and serve, with a piece of butter put on the dish. If mint or savory is liked, add it while boiling.




Windsor Beans,

it is

appearance of this


generally spoiled because

boiled with a piece of

bacon ; they ought to be boiled alone like the peas, and very They should be served fast, and if young do not take longer. with parsley and butter. When the skin is wrinkled they are


them them



French and Kidney Beans, them down in thin strips,



or in the middle,

into boiling water, in which a little more salt has been put ; boil for fifteen minutes, and serve either plain or with parsley and butter, and a little pepper and salt.

and string throw than usual

These are skins of the pulse, and are considered exceedingly wholesome for persons who take much exercise, and eat freely of animal food ; they purify the salt of the blood,
292. Brocoli and Cauliflower should be put in salt and water some time before cooking, and require olose examination
that no insects are inside
; cut oif the root and the large leaves / tney should be boiled in boiling water, and will take about ten rmnutes. There are a variety of ways of using these vegetables,

but in general a


too complicated for our work.




293. Calif

wer and Brocoli,

witli Cheese 8auce»

—Boil two
this well


middle-sized cauliflowers,


half a pint of thick

melted butter, adding a

cayenne pepper,

handy, grate

four ounces of good cheese, Cheshire preferable


with the sauce, and when boiling pour over the cauliflower or brocoli; set either in an oven or before the fire for fifteen minutes, until it gets brown ; the yolk of an egg may be added

bread-crumb over, and serve. If no grater, cut your cheese fine, melt in boiling. Jerusalem artichokes, Scotch kail, and Brussels sprouts, are also very nice done this way.
it will

inquired of the farmer on whose land they were
seeing this plant growing in great abundance in Yorkshire, 1 if they were a

vegetable for the table, and their
season; that he never used



when he informed me that

they were intended for spring feeding for sheep, during the lambing them as human food. I asked him to let me have some to try and see how they eat. He did, and I cooked them like greens; and an exceeding nice vegetable they are. They are also good stewed, and cooked with a piece of bacon. As they grow at a time of the year when other green vegetables are They are sown scarce, I consider them a valuable article of food. about April, the small plant put out about October, and planted about three feet apart, and by March or April the whole field will be one
luxuriant crop of greens.


in the vicinity of large

towns would do well to undertake

their cultivation, as they


find a ready sale in all such places.

that time of year they are in full bloom, and are called by the above singular name in consequence of the thousands of heads conThe plant covers nearly one yard tinually sprouting fi'om their root. in circumference, and bears no resemblance to any other green I recollect seeing, not even to Brussels sprouts.


294. Saricots
easier done, tlian

tage in

and Lentils. No receipt is more simple, or any of these vegetables ; there is hardly a cotFrance but what has them in stock, as they wiU keep

good for years. Should you be short of potatoes, or supposing they are expensive, or even as a change, some of these are an excellent substitute ; one quart will m^ke, when cooked, four pounds of solid

Haricots, plain boiled, should be

was6e5, tben put into the

Mack iron pot one quart of them, with four quarts of cold water, one ounce of butter or fat boil them gently for three hours, or




the water will be nearly absorbed,
off the


the haricots

remainder; mix in a pint of it three teaspoonsful of flour, half ditto of pepper, add it to the haricots; ho'J. for ten minutes, keep stirring, and serve, adding three teaspoonfuls of salt ; an ounce of butter is an improvement.

good; draw



as dried peas, only these are to be eaten whole,
slices, fried,

meat of any kind may be cooked with them, just the and four

Quions in


be added with the seasoning, v/hen

the haricots or lentils are nearly cooked.


broth, if ample,



from them, may be used

as soup, with bread in

295. Lentils.



as haricots,

and cook them


Buch, putting


but try

them in when tender.

cold water



they will not take so long, exceedingly good boiled with


and they make good soup. These make an excellent salad, both in winter and summer.

See Index.


liquor of either

onions, a little flour, pepper,

makes a nutritious soup, by adding fried and salt, and poured over bread


previously sliced and put in a soup basin.
I herewith send you the receipt I promised you on Nettles, which


I tried while in Norfolk.




put them into plenty twenty minutes, or a little longer, drain them, put them on a board and chop them up, and either serve plain, or put them in the pan with a little
296. Nettles.
well, drain,

—Wash them

of boiling water with a

little salt, boil for




roast; or add to a


little fat and gravy from a pound two teapoonsfuls of flour, a gill of skim milk, a teaspoonful of sugar, and serve with or without

pepper, and a bit of butter, or a







poached eggs. This extraordinary spring production, of which few know the ralue, is at once pleasing to the sight, easy of digestion, and at a time oi the year when greens are not to be obtained, invaluable as a purifier of the blood ; the only fault is, as I have told you above, Eloise, they are to be had for nothing i it is a pity that dildren are not employed to pick them, and sell them in market




of the

Another unused vegetable is mangel wurze\. I'lie young leal mangel wurzel, cleaned and cooked as above, is extremely


In all my various visits to cottages during this spring, I have found but one where either of the above vegetables were in

and that belonging to a gardener, who knew their value. These nettles are good during five months of the year ; for



large, the tops are tender.

They make

excellent tea,


very refreshing and wholesome.*

296a. Sweet Docks, also a wild vegetable, or weed, are very good when done as follows, using about two-thirds of sweet dock, and one-third of nettles, boiled with a little carbonate of soda, "When done, strain them, and to about one pint basin full, add one onion sliced and fried, a sprig of parsley, a little butter, pepper, and salt put into a stewpan on the fire, stir, and gradually add when you think the meal has been suffia handful of oatmeal ciently boiled, dish up and serve as a vegetable.


One quart of peas, soak for put into a pan with one gallon of water, some fat, six sliced onions, one teaspoonful of carbonate of soda, one of pepper; simmer for two or three hours, or till tender, drain the peas, then add to them half a pound of flour, mixed in a pint

Large Dry Green Teas.

twelve hours

of cold water, three teaspoonfuls of


a quarter of a pound of

butter; boil twenty minutes; serve with bacon over.

Small dumplings


be boiled in



they will take half an


Fried Potatoes.

—Peel a

pound of

potatoes, cut


put some fat into a frying-pan when very hot, but not burning, throw the slices in, not too many at a time, as they will stick together ; move them about with a skimmer, to prevent it. When a nice brown colour,
very thin almost shavings;
take them out, and sprinkle some salt over; serve them up
separate, or over broiled meat.


inches of fat ought to be

in the pan.

or six

pan be about two inches deep

Fried Coolced Potatoes. Let the fat in your frying« when smoking hot, add in five potatoes, cut crossways in thin slices, letting them bf

doing which you

* The best v/ay to pick nettles is to quickly grasp a handful, feel no sensation of pain, or by wearing^ glovew.


in order not to destroy a germ which nature had destined for the production of chicken. as it is hold them upright hetween the thumh and finger of the right hand before a candle. they are fresh. — - * Singular Ideas of the Ancients in relation to JS'^/j'.* They are a nutritious food. and would have believed it an unpardonable crime if they had eaten a tiny omelette^ or boiled eggs. and with the left hand shade the eye. with the exception of a short time in Greece. These. il5 . I^^ffs Plain Boiled. the yollt. EGGS. good and fresh. water . . If light and transparent. if a black one. which they lurned so rapidly that the friction of the air heated them to the exact point required for VJ£» ^v^jefs Fantro^heoti. except when although there are some stomachs which reject them. wholesome in every way. The shepherds of Egypt had a singular manner of cooking eggs they placed them j^ithout the aid of fire a sling. as they stated that they contained the four elements of the world. The shell. equal to two pounds four ounces. drain and dish Ihem. from the earliest records we have. fire .?. This is the most simple of all things 301. have always been s favourite food. good and humane people as ever Pythagoras. they said. To ascertain that they are is. and their sectators lived unceasingly recommended in their discourses to abstain from eggs. and one weighing two ounces contains nearly the same amount of nourishment as an ounce of meat and an ounce of hread . — — : m . Many allowed themselves to be persuaded. represented the earth . and I am never surprised.—Orpheus. boiled too hard. &c. where a few philosophers endeavoured to make the people refrain from eating them. . 300. they will do for puddings. the white. candle them. therefore when eggs are eighteen for a shilling. They can be employed in almost every dish with advantage. called that to cook.— EGGS. because they saw in them the emblem of the world and the four elements. previously (Ined in a cloth . and yet is the least attended to . by which means you will be enabled to detect any spots that may be in them . with a spoon take it will take about ten minutes to do tliem crisp them out. Many of the most learned philosophers held eggs in a kind of respect approaching to veneration. as it is perfectly bad. and air was found under the shell. sprinkling a little salt over. stii. throw it away. they are not a very dear article of food. if a few white spots only.

how fidgety I am about such trifles. or spinach. according to size. —To them them out. invented a cooking clock. remove the shell. or ham. throw a little pepper and bits of butter and salt over . . and on any minced and seasoned vegetable. till set. put in the oven. three of vinegar . 304. my dear Eloise. I have. Mired Eggs. keeping the yolks whole. JEggs. simmer for fom minutes.. a little pepper and salt. salamandered over. To Boil Eggs. pendix. but as that is a whim of natui'e. as some persons do by neglect. aasJ serve. — . See Apa small one. EGGa am travelling. not thirty. 305. 116 wlien I done. to find tlie eggs either too much or too little from Whilst some weigh only an ounce and a half. Break four eggs into a frying-pan. and the servants are so fond of attending to other frolics. iaid eggs will not take so long.'^'Bni in a small pan half a pint oi water. then bread-crumbed. minutes doing. they are right. and for clearing the voice. and 303. and at the tim. put two eggs have before said. or more. serve. 306. or till firm. therefore. You know. with very distinctly marked time . •when boilmg. in which you have put two ounces of butter. JPoacJied JEggs. ^nd the mistress has told them the same. others weigh two and a half. I mean to adopt it for general kitchen use for all dishes. they will not see the difference in this . when boiliBjj. Ten minutes is sufficient to set an egg hard. and cut into slices put them on the buttered toast. is the time they will take. half a teaspoonful of salt. They will take about six or before the fire. from an egg to a heavy joint. are excellent boil them for toast. the hand is pushed back to any time named. Put half an ounce of butter into a small break four eggs in it. and serve.e required the bell strikes. but as all cookery books say three minutes. From two and a half to four minutes. they require six minutes . Freshin. Baked — tin pan . These are excellent with a little ketchup put on the eggs. break carefully in the pan two nice eggs. They will not take the trouble to distinguish a lai-ge one 302. take throw them in cold water. a little salt and pepper. and she is wrong. a pint of water into a small pan and boil according to size as I from two and a half to four minutes. but not hard i serve either on toast or fried bacon. —Put — if only just set.

and fry white. peel and thin one onion. fire theu pour \r . break four eggs into pan. to prevent sticking to the pan when ail set. remove \t. half a teaspoonful of salt. serve either on toast or dish. Dr Fried hacon cut in dice. for the great duke Where is the man or bbut herself. It is related of Sarah. only keep them whole. and remove them gently into a dish. VARIOUS OMELETTES. on the fire. or a little chopped onions. — Convent FasJiion. cut into six pieces each. and wipe itit clean with a dry cloth. may be added to the above. Omelettes. crossways toss them up . the Duchess of Marlborough. and then you will be able to make the The great point ot)melette to perfection. it should be very clean and from damp. Eaw slowly* sausages will do as well. fifree is. well boiled. when hot through.. Eggs and Bacon. then add a teaspoonful of flour. add half a tea- of salt and a quarter ditto of pepper. woman cook but says they know how ta imake an omelette. The best plan is to put it on the fire. which sometimes comes out of the iron when placed oon the fire. put into a frying-pan one ounce of butter . and a quarter ditto of pepper . till forming a nice white sauce. and serve. as it was then called. serve on toast. stir round with a wooden spoon very . land let it get quite hot. Boil four sausages for when half cold cut them in half lengthways. mix it well^ add about half a pint of milk. minutes. if in an iron pan. oil. Ham may be done the same. when nicely done. cook gently. add the eggs. put them in cold water. add the onion. put a — five little butter or fat in frying-pan. 309. a frying-pan half an ounce of butter. and cook Omelettes or Fraise. 8||Spoonful —Break four eggs which put on the into a basin. or fat. put into 307. JEggs. and break one Qg^ on each piece . f and put the sausages in and fry gently. turn over. a iiitle mushrooms. sprew grass. wL^n melted. well nwith a fork. set it 117 qui^ljlT. or until the fat burns . Eggs and Sausages. when the eggs are set. and that to perfection? But this is rarely tthe case. — Boil four slice eggs for ten minutes. lay the bacon in it when fried on one side. lard. 310. put into the frying-pan one ounce and a half o! fnkitter. that mo one could cook a fraise. put the slice under the bacon. Cut some bacon very thin. 308. beat or until hot them up . with a little fat.

and set table. Omelettes. is mussels. wliicli keep on mixing quick witli a spoon until . may be added. turn it over oa plate. For the above. and turn it over on to a dish. fry in a little fatj when done. do the same in the eggs. slices. <fec. Omelettes with Sjpirit. iice. Any cooked vegetables. put and proceed as 313. . Preserve Omelettes. moment. put some nice butter into pan. When the omelette is nearly done» dldiA. put in the middle some preserve of any kind. and them well up . and semi-fiy as above. all is delicately set then let them slip to it . and proceed as Ham. as bacon . may be used in omelettes. t^J | serve with spirit round them. beat — ^Beat four eggs into a basin. put in the Serve with sugar sifted over. 311. add the eggs. either of these sauces in the centre turn the omelette. but some of the following are the most common: two tablespoonfuls of milk and an ounce of the crumb of bread cut — in thin. Stveet Ojnelettes. if raw. cut in dice. It may be served in many ivays. laying let it set a hold by the handle. and serve. —Cut one before. if cooked. eggs. chives. done to a nicety. —Oysters. which will give an elongated form to the omelette turn in the edges. and serve with sugar over. add a tablespoonful of milk. 314. and serve. see Fish Sauces.lib llio TAKIOUS OMELETTES. and half ditto of chopped onions or . salt and pepper. ounce of bacon into small 312. periwinkles. adding a teaspoonful of chopped parsley. and raising slantways. When the omelette nearly done. when going Eum is generally preferred. It ought to be a nice yellow colour.. above. a teaspoonful of sugar. as peas. and fry as before described. eggn. — —These are the above on fii'e omelettes. or shrimps. &c. sprew. 315. the edge of the pan. and as light and delicate as possible. a pinch of salt. or a little eschalot —Proceed as above. Bacon Omelette. add a few tablespoonfuls of . Omelettes tvith Herbs.

continually jas directed in the following receipts. and it is ready for use. our iask is to show how paste can be made to suit everybody. . 119 ON PASTRY. cakes of paste. upon ice.PASTBT. either by mixing oil or butter with the flour. at any rate. all countries have. then have a pound of fresh butter. making seven in all.'* no doubt their pocket is equal to their taste . bringing it to the same consistency a little with cleared the paste from the slab. My excellent Eloise. purchase our " Modern Housewife . lead them ^o do others that might vie with the most expensive dishes. but let those who require first-class sweet dishes. for once. One of the oldest and most current modes of cooking. salt. one third. from which you have squeezed all the buttermilk in a cloth. possess a sweet tooth. over which again pass the rolling-pin t fcwo more rolls. endeavoured to add to With the number of their luxuries new modes of making paste. during the periods of the greatest prosperity. anything to do . give ifc the other third. upon which place it . » You must Rdd enough flour whil^ rolHcg to prevent your pasta sticking to tthe slab. slab. sweetened. plao3 again upon the ice a quarter of an hour. upon which lay it. 315a. press it out flat with the hand. Put one pound of iloar upon your pastry make a hole in the centre. . is pastry. the Egyptians had theirs . thus making about two feet in length . to. therefore Tuff Taste. and repeat the rolls and turns twice again as before . in proposing I know you that I should give various receipts for sweet pastry. for half an hour then roll twice more. place it . shaking a little flour both under and over. thus forming a square. in which put a teaspoonful of mix it with cold water into a softii^h flexible paste with the it off — right hand. fold over 1 1 I .until you have well but do not work it more than you can possibly help. as the paste. and roll it with the rolling-pin to the thickness it of half an inch. t The following receipts will be continually referred they ought to be made with care. I think you are wrong. or in soma cool place. dry ' flous. none of these have we. if properly made by a person of taste. scented. flour a baking-sheet. at the present moment. in fact.. according The Romans had their peculiai to the fancy of the cook. turning it as before. ( i then fold over with the ends top and bottom before you. let remain two minutes lipon the slab. the few I nov/ give will. or flavoured. then fold over the edges of the paste so as to hide the ' butter. if handy.

throw some flour on the board. about a foot long then have half a pound of fresh butter equally as stiff as the paste. add by ba it degrees half a pint of water. Where the cottager has a small garden. roll out the paste. or it will make it hard and tough throw some more flour lightly over . half a teaspoonful of salt. lay till pint of water. or if butter is too lard. Half'jpuff Taste. of dripping will be enough where economy is required. and put it on the paste . it requires to rather hard.120 Wlifiii PASTRY. Put into a pan half a pound of flour. as it will well repay for the study and trouble.nay be made. break it into small pieces. . mix it . One fourth of this quantity . ready for use. a softish paste 317. or many children to feed. no salt. use all half a lemon. quarter of a pound of dripping. added to the 316a. and use three. . half a teaspoonful — of salt. or even two ounces. if neither. mix all together. two ounces of butter. and add the dripping and suet as preceding receipt. roll it out with a rolling-pin half an inch thick. I state that upwards of a hundred different kinds of be made from this paste and the following. throw a little more flour on it. Half batter and half lard dear. which I have already recommended. then introduce in the paste a little chopped parsley or eschalot. in which he can grow a few herbs. or the juice of makes it lighter. — and under. and it is then . or little more form a softish paste. may be used. ounces of dripping. I . I im sure it will be quite sufficient to lu'ge u^^^n every cook the necessity of paying every attention to their fabrication. mix with a quarter of a pound of good dripping. It can be made with lard instead of butter. do not work it too much with the hand. letting it rest between each two rolls. rub all well together for about three minutes. then add half a pint of water. Put on the dresser or table one pound of flour. roll. The yolk of an o^^^. throw some more flour on the slab. free from water or gravy. then chop a quarts? of a pound of good beef suet very fine. for Meat Pies. anci wholeson^e -• . well with the flour two on the board. aikes may 316. a very small piece of winter savory or thyme. instead of pufl* paste mix the paste well . and fold it over in two folds. roll it out three or four times. water. refreshing. and mix half a roU it out. or bayleaf chopped fine • these herbs cost little^ and are at once relishing. Plainer Pa^te.

board. 121 will do for fruit pies.. working the flour in by add moisten all with forms a stiff paste . which I have introduced at page 102 in that series. Put on a slab or board a pound of flour^ two ounces of pounded sugar. may be used . half a pint of water. This will be referred to very often. Fruit Tart. — 1st Class Paste. But they can be used for baked puddings. 318. chopped rather fine able —the —form a well with your hand in the centre of the salt. with the addition of a teaspoonful of sugar. The same. or basin. or a little onion. — mix sugar and butter well paste together. flour. for a treat. by adding a little chopped parsley. Proceed the same way. throw a it . with four ounces of dripping. till it water. or whitey-brown. butter it. ' i ( . but as they do not cliop 60 floury. By with a the same rule the little same paste mixed grated lemon or orange-peel. with the paste on let it ounces of suet. and give it an important place in the book. and b^9 t ( — or a tin . put the paste carefully in the mould and shape it well. put a piece of paper at th^ bottom. the paste is heavier. but firmer than puffuse where described. and roll it well so as to deaden it. without making a hole in the paste. Lamb. veal. I sometimes vary the flavour. Put on a first is slab. then take the remains of half puff paste. to obtain all the form of the mould. therefore pay particular attention to it. . table. six ounces ol butter. putting only six it work well for two minutes. S/io7't paste. add it with the water by degrees to the flour. 2nd Class Paste. the suet. they use cream to make tliia paste. 4th Class Paste. half a teaspoonful of salt. or mushrooms in it. then roll it out to any thickness you like. a teaspoonful of half of pepper degrees. fill with ^'-uit to the tojj. ! ] 3rd Class Paste. \ t . one pound of half a pound of preferflour. and about a quarter of an inch thick place jowc mould on a baking-tin. 320. French fashion. 319. PASTHY. and pork fat. This requires a mould pan it must be well wiped with a cloth. beef or mutton suet. or thyme. one egg. For savoury pudding. little flour on the slab. Pudding Paste. then roll it out a size larger than your mould. In a farm-house. remain five minutes. with four ounces. The same. and form a nice paste.

so as to make it quite white. and sift sugar over according to the acidity of the fruit it will take less time. a quarter of an inch thick. two rows if small remove the stones. shape it well in forming a nice thin put each rim round the %^^q^ with your finger and thumb. then sugar over with finely sifted sugar. and serve.122 & nice colour . put on a baking-sheet. wet the edge all round about half an inch. sweetmeats. fill it with one row of fruit if large. put half a spoonful of any marmalade on it. then cut them out with one a size or two larger. lay them on a iaking-tin. raise that part. roll it out very thin. about the thickness of half a crown. Little Fruit Rissoleties. pastry.i^5. too. about one inch and a half distance from each other. Qgg well over. or with the edge of done. anr . on. and pinch it with your thumb and fingers. {jut five or six pieces out with the rim of a tumbler mids. making a border all round. place in a nice hot oven for twenty minutes. acidity of the fruit. . stewed fruit. sheet.^ put plenty of sugar over. If you have no rnouid. bake in a very hot oven for twenty minutes See Index. 318). paste (No. then put back into the oven to glaze. take a cutter of the size of a crown piece. or cream. three parts fill with either jam. and place a similar piece of paste over all. piece in a separate tin. 318). —Make a quarter of a pound of half puif . and serve. cut pieces as you can with the cutter. AnotJier. roll it to a thickness of a quarter of an inch. roll ifc round or oval to your fancy. Puff Paste Cake.from ^^si to twelve minutes. made with very Small 'Pastry. 323a. to make the paste stick. make a quarter of a pound of paste (No. egg over. rcJl it — Make them half a pound as No. take about half an hour haking with an. fruit in it will PASTRY. sift €cme serve. wet lightly round them with a paste-brush. fv.r bakj3 . I also make with the trimmings of puff paste the following little cakes if you have about a quarter of a pound of puff paste left. place a glass. when many about a quarter of an inch thick. than if in a mould You see what variation . and press round the part where the marmalade or jam is : — with the thick part of the cutter. custard. 321. according to thg season. wat a baking QSi each. j dish up in pyra- 323. little trouble or expense. : — uan be 322. plain jI15a 4s .

take one third of it and roll it out several times so as to deaden it. and make a mark with the back of a knife about a quarter of an inch deep and half an inch apart all round. fifanciful shaoe you please. Any jam ma^^ be substituted for cream* . and it . cut it where you have marked it thus. of almonds cut into the white of two egg added to . and admits of great variation. PASTRt. a piece twelve inches square will give you twenty -four pieces? ddish as a crown or pyramid. I You must make 1 I 1 ( i pound of puff paste (No. 1 326. cover i with half an inch of cream . trim them. one wet the edges. 324. 315a). it will of course be thicker . but it on a baking(see Index). sprinkle some sugar (Over. fourovmcea mixed with two ounces of s^igar. bake in hot ^ven. bake in a moderate oven. lay the almonds all over the marmalade. dish up on a napkin in crown or pyramid they ought Apple or quince marmalade to be of a nice transparent colour. put on it marmalade. lay it on a baking-sheet. iplace it over. . 325. reserving about one inch all round of paste to fix i the cover on. egg over. roll it out flat to the thickness of a crown. and lay the cover on it press it so that it sticks. mark it down every three inchegi. Calces. frost it with a hot shovel. and lightly mark any fanciful design with the point of a knife on the cover bake in a very hot oven for twenty minutes. but the following is simple. —Proceed as alDOve. wet the edges of the bottom. put Prepare the paste as before. and tthen crosswise every inch. Preserve Cake. then roll out the remainder of the paste 1 ( same shape. cut neatly round the edges. may be used instead of orange. sugar over. and salamander. 123 Orange and Almond all fillets. They may be made of any puff paste which is left^ but ^will not be light as if made on purpose can be cut to any roll B t inch round the edge the cover the same m . then mould it round with your hands to the shape of a ball. sheet. and cut in a diamond shape. but lay orange marmalade over a quarter of an inch thick. —This style of cake is esceedinglj half a simple. a quarter of an inch thick. When nearly cold. or any other preserve. leaving size. Twelve pieces make a nice dish for a pparty. and looks as v/ell rroll the bottom piece about a foot square. and serve cold. when nearly done.. Small I Cream Cake —The former one must be : made in proportion to the dish you intend to serve on. to the .

slices. . add to stir perfectly of milk curds. pour over the bread. orange. and placed a gage in the centre. rolled it out rather thin. serving them up with sugar. for the most part. I made the following experiment. and made the following fruit dumplings. or even the crumb of common bread. which you 'have previously put in a plate. any fancy roll will do. Calce. as lemon. moistened it.g^. and mulberries. the smooth part uppermost. near Oswestry. and baked them from ten to twelve minutes.124 327. been invited to a children's party at Parmer LaurenCe^s. one ^. I made half a pound of paste (No. half a pint of milk. Having. in a basin. then placed on the baking. cherries. They made a beautiful dish. and the supper being composed. 319). 829. so as to please the children. also any white wine and should you have no French rolls. Any preserve may be used. bake the same. &c. Gooseberries. 322. then cut a piece round with the rim of a tumbler. Plain Cheese —Put half a pint it well drained. dip quickly each piece in it. thoroughly closing the rim. of dumplings of various sorts. &c. . PASTRY. the other evening. . with two glasses of sherry or brandy and place on the fire when on the point of boiliLg. Nursery Dumplings. rhubarb. 828. and any flavour you like. I went and gathered some. an ounce and a half of butter smooth. can all be done this way. . which proved quite sue* cessful. and serve.sheet. inclosed all in the paste. . adding a half teaspoonful of sugar. put in three teaspoonfuls of sugar. All kinds of plums can be done the same. and serve very hot. —Greengages being very plentiful. Any kinds of jam may be used. and saute in a quarter of a pound of butter which you have previously rnelted in a frying pan leave them on the fire until they have obtained a nice gold colour on both sides put three spoonfuls of orange marmalade in a stevv^pan. fill up the tins with this?. one ounce of washed currants. Prepare your paste as No. ---Qvii a French penny roll lengthwise i^put the yolk of one Qgg with four spoonfuls of milkt mix it in a plate. four Fruit Crusts.

on inquiring of a venerable citizen. the last time I was in Paris. He passed. the redblue-green fire no longer required .PASTRY. at a sou or two first. beautifully dressed. from the ** Courier of Lyons^' to the "Corsican Brothers. the motive of such a crowd."' after having paid their duty to the elegance of the performance and performers. observe that the last Seventh Wonder is over. and is Deaeest Eloise. he informed me that he was waiting his turn to buy ten sous worth of galette du Gymnase. It is the famed galette. and as you know. the scene-shifter bolts and gets the first cut. whilst the actors and artists are dead in reality. close to the Gymnase Theatre. when determined. iatk cue poxma of flour Yvork ligMly in a basiii or on a with three quarters of a pound of fresh — . and above ona hundred feet of galette is sold in less than one hour. even in summer. mechanics. more particularly amongst its juvenile inhabitants. galopins. called flaciteSy or the sweet melitutes. the author. smoking hot. I was determined not only to taste. Show me one of the above-named citizens who has not tasted this irresistible and famed calve. also. Such is. then."' and from the " Pilules du Diable" to the " Seven Wonders of the World. the foliovang is a copy. in fact. and I was not a httle surprised. the melodramatic food of the gamins. and very clean. full of melodrama and anything but food. the crowd brought to my recollection the description of the scene of the bread market at Atliens (described in Soyer's " Pantropheon""). Aristocratic Galette. taking the and delivering the galette afterwards. where the ladies of fashion or the jpetites mattresses of ancient Greece used to go to select the delicious puff cake. —There one French cake. Like everything which ha^ its origin with the million. SLx feet wide by ten long is the galette-shop. At all events. 330. to* the galette-shop. Settio^ that on one side. and then ladies. toujours (Father Cut-and-come-again) is in full activity. little and perhaps insignificant would soon become a favourite in the cottage. where the 'Pere Coupe^ entirely forgetting. which he told me was the most celebrated in Paris. Eloise. after having digested the best and most sanguinary melodrama. I seldom fail. and semi-artists of France. rush the audience. as usual. the refreshment of the admu'ers of the Boulevard du Crime. to see a fashionable crowd round an elegant shop. who was anxiously waiting. which I feel certain who is supposed to live ili his tomb. 125 NATIOHAL EKEXCH CAKE OE GALETTE. it soon aims to an aristocracy of feeling. v/hose exquisite and perfumed flour was delicately kneaded with the precious honey of Mount Hymettus. mth ten sous in his hand. took their turn . b^at to procure the receipt if I possibly could . money the cut.

arfd bake as above. roll it three quarters of an inch and quite mikkid. 316). or Mrs. therefore if: is needful that we should Believe me. Af over. ILoiD to carefully ^ Malce a Pid to Perfection. ful of salt. to form a good stiff paste. 316. adding a teaspoonful of sugar. 331. INTRODLTCTION TO PIES. use dripping. Brown. ISio. — One pound of . or short paste (No. If no lard. moisten with a little water on the top. —When your paste is made (No. a teaspoonounces of butter m. do not omit to give room to the following remarks on pies. flour. two of sugar. or Mrs. or half puff paste. HES. score it with a knife in diamonds. and a little milk | if too . No. which requires . BOTH SWEET AND SAVOUKY. or water proceed as above. — 332. but if all the spi^f'lt pies made in London on one single Sunday were to be exhibited in^^MS^iV beside a railway line. 318). and make them well not jesting. and bake as above. only rescue to proper standing half a mile of -pies and pie-crust. it would take above an hour by special train to pass iu review these culinary If we could victims. or any other shape bake for about half an hour in a rather hot oven. Ko matter how ridiculons it may appear to Mrs. work all well. where is the little boy or girl in Great Britain who has not From childhood we eat pies from eaten pies sweet and savoury ? girlhood to boyhood we eat pies from middle age to old age we eat in fact. Any-body-else. It is we who leave them behind. then add a quarter of a teaspoonful of salt. Cottage Galette. a gill of cream. I am learn how to make them. or at least a piece of one o1 — — — ! our disciple's pies. I think we should deserve a piece of plate. not they who leave us . and dredge sugar over. sugar ovfr. For example. Put one pound of flour. the million will understand tliem well. wiU make a table. sprinkle sugar over and serve. Poor Mans Galette. thick.126 butter stiff. Smith. add two eggs. very light galette . six . therefore see the iinportasice of the subject. Never mind how simple these remarks may seem to you.oisten with milk. A pound of either puff. 315a. throw some fiour on the mould the pastD round. moisten with milk. pies in England may be considered as one of our best pies companions du voyage through life. for our children and grandchildren will be as fond of pie as we have been . a quarter of a pound of lard. .

so that they lay compact . and your pies — (this is the last — . which mark with a knife about every quarter of an inch apart mark. to make it fit. your pie is sure to be imperfect. according to size put half of them in a pie. A practice and common sense will housewifery tribulations. 318.. cut — two or three each in four pieces. in proportion to the contents of yom' pie (half an inch is about correct for the above description). if no egg. and probably improve the appearance of this series of dishes. holding your knife in a slanting direction. use a drop of milk or water the remaining paste may be shaped to fanciful designs to ornament the top. and requires pulling one way or the other. bake in a moderate oven frcLTi half to threequarters of an hour. make tarts. All kinds of apples will. form rather a thick edge. therefore. all remedy those little 333. the centre being two inches higher than the sides add a small wineglassful of water. making the apples form a kind of dome. cover the top over with paste No. apples be sweetish or too ripe. that if your paste is either too thick or too thin. fold the cover in two. you need not put in | so much pugar. then add another two ounces of sugar. but add double the quantity of water in this case the- . lay on the half of your pie. of course. then put in the remaining apples.. pounds of Peel and cut about two sharp ones being the best for the purpose. For meat pies. the Ncovering no longer protecting the contents. indilittle gestible as well as unpalateable. them. it pulls the rim of the pie to the fall m more time ilian doing badly. put over two ounces of brown sugar. then cut each quarter in pieces. It is the same with meat -and if the paste happens to be rather rich. cut neatly the rim of your paste. which make two small holes on the top gives it a neat appearance egg over with a paste -brush . press slightly with your thumb round the rim. which roll with your hand. but if the dish. . removing the cores. 127 and tarts properly and most important process in pie and tart making) throw a little flour on your paste-board. . makes it heavj^ and. notice. apples. . take about a quarter of a pound of your paste. dish. When you have rolled your paste for the covering of an equal thickness. soddens the paste. turn the other half over. moisten the rim of your pie-dish. Plain Apple and other Tart. say an inch in circumference . and fi| the pa^ equally on it with your thumb. PIES. the covering too narrow or too short. slightly press .

• lightly with — . macaroons. three-quarters of a pound of heef suet. one of chopped suet. &c. pastry. or enough to make it a proper thickness. or preserves. . ripe curranti^ and cherries. !N"ow for every day. take the paper off the sides and top. two eggs. hread-crumhs. a little spice. or a quarter of a teaspoonful of cinnamon. fill Series of Economical Puddings.. butter either. or sv/eet sauce crumhs instead of flour is good. mufhns. ratafias. turn it out of the mould. or mixed spice. previously soaked. hread- A either in a mould. the remains of sponge-cakes. and serve with melted hutter. kind. little lemon is an improvement to vaty grated or chopped lemon or orangepeel. three ounces of ^ugar. also as ahove. The ahove is only for Christmas. sliced and buttered. more. hoil four hours. Put into a hasin one pound of flour. Green rhuharh and greengages will require a sugar. grated lemon-peel. hutter a mould. ivhicli can he made Y/ell hasin. 335. . almond cake. not too fine. four eggs. raspherries. plum. gingerbread. juice of a little the liavour Use also a or four cloves. or half of each. JPiidding. Plum — Malaga raisins. tie it in a cloth. put a piece of white paper over the top and round the Bides. two ounces of mixed candied peel sliced. it may also he hoiled in a cloth. tie it in a cloth. chop. a or little perhaps a little grated nutmeg. remove the cloth. white or brown bread. tart-disli. put it in a convenient has in. with six ounces of sugar. three ditto of 334. Pick and stone half a pound of wash and dry the same quantity of currants. jon may intermix with either fresh or dried fruit. adding nothing else hut the fruit tart. grated cocoa nut. three ounces of flour. SWEET PUDDOTGS. little more proceed as for appib* pink rhuharh does not require pealing. to form a nice consistence. a gill of water. half a pint of milk. and mulherries the same. When your mould is fiill of even plums. SWEET PUDDINGS. biscuit of any For a change Vvith any of the above. half a pound of mixed fruit. — any of the following ingredients Either stale buns. hoil for four hours in plenty of water when done. damson. and serve with sweet sauce round . turn it out. or tin caTce-pan. : 128 addition of a . crumpets.

grated put in . raspberries. Curd Milh JPudding. turn out your pudding. join the edges well together. eiilier l29 of the above. put the cloth over the whole. . a little mixed spice. lemon. the juice of a lemon or spirit sauce. Fruit Puddings. that would be liked by the family. with the lid over. rice. add another a^^ mix with the above An ounce of flour may be added. greengage. which would entirely depend on the part of the country in which she lives. and let simmer for about one hour. and such like fruit. little — 337. boil in a cloth half an hour . Put in a basin three eggs. the basin to be buttered and lined with the paste. — 338. three ounces of butter. lemon-peei. or cinnamon. round to the thickness of half an inch . pour over either melted butter with a little sugar. and give it as a treat every Sunday. A thin cover of the paste may be rolled round and put over the pudding. a saucepan one -third full of water. Grate half a nut. currants. if orange. one pint of curds. tying it at the bottom. or so long boiling. untie the cloth. or let it remain in the basin. turn out on a dish. ginger. then put the remainder of the gooseberries in and the remainder of the sugar on that draw your paste to the centre. add three gills of milk i'or every When the above is well mixed. . take half the fruit. —^Wash a quarter of a pcRirid of put into a stewpan with a pint and a half of milk. Eipe cherries. ing it . It ought to be the pride of each cottager's wife to find out a peculiar and cheap mixture. gooseberries and three ounces of sugar after . Nut Pudding. such as apples and rhubarb.SWEET AND FRUIT PUDDINGS. should be done in this manner boil for an hour. 336. —Such as green gooseberry is best made in a basin. Cocoa to the milk. plums. and serve with sugar over. take out of the saucepan. a grated lemon-peel. and boil in plenty of water. fill up nearly quarter mould. three ounces of sugar. roll- then get a pint of having made your paste. tiiree eggs. or a few drops of any essence you choose 335a. Pass a knife round the inside of ihe basin or mould. and lay it at the bottom of your basin. will not require so much augar. simmer till . turn out and serve. and one pound of bread-crumbs . It can be either baked or boiled. put in a basin a quarter teaspoonfal of eitber handy. then add half your sugar. Plain Rice Pudding. three ounces of currants. Fruit puddings. which beat well. or put into to the rim.

Tv/o ounces of chopped suet added to the above. quick. two ounces of sugar. three-parts full • . 319. Light Dough Dumplings. Do not open the top to put more sugar in. nutmeg. put another piece of paste on the top. as it spoils the flavour and makes it heavy. It can be served up either in the basin or turned out. Swet Pudding. of sugar. 342. Spotted Dick. beat all well to- boil one hour and a half. and a little sugar over. —Put flour. 343. — Get one pound of dough. any kind. when eggs place . or essences of flavour of the ingredients. into chopped suet. : this will make a nice size pudding for four This may be done in twenty different v/ajs. or serve with butter and sugar. a teaspoonful of salt. put in pie-disli add two eggs. dear. grated nutmeg. half ditto of currants. Fox children^ skim-milk. OP . a little cinnamon. put into a cloth as above . Apple and Paste Pudding in Basin. half a . . previously well beaten. All Ix uit puddings may be done the same way. add two teaspoonfuls of flour. No. or mixed lemon -peel. quarter of pepper. bake half an hour. and use it for roast or boiled meats. about half an hour or five persons. 341. thin. a little salt pour over the bread bake in an oven it will take it Cut some bread and butter very till in pie -dish as lightly as possible.—Mske one j^^ound of paste. fill it with apples cut in quarters. two ounces little butter. three of brown sugar .150 the rice is SWEET AND FEUIT PUDDINGS. —An economical one. or to vary the flavour. serve with melted butter. make it into small balls the size of eggs. Dread Pudding. by varying tha spice. 339. into a basin. mix all well together. or half milk and water. Put three-quarters of a pound of flour pound of beef suet. or till set. add a few currants. add to it by degrees a pint of milk. as cinnamon. a pound of a basin half a pound of two eggs. a little sugar. boil in plenty of water. or with gravy. or lemon-peel. are a break into a basin one egg. mix with two eggs ana fcwo gills of milk boil in either mould or cloth for one hour and a half. . — 340. lay some in a bowl. miJt . a . and join the edge nicely tie it in a cloth and boil. orange-peel. nearly half a pint of water gether. add two cloves. roll it a quarter of an inch thick. dates. tender.

with one pound of chopped suet mix in a pan with four eggs. and served with sweet melted butter or spirit sauce over. BroJcen Biscuit Budding. — be used. and macaroni previously boiled. 349. or skim-milk . place it in the pie-dish with any kind of fruit. A Simple Suet Dumpling. [large apple. Stale Wash 845. boil in a cloth. boil till tender. pour custard No. two ounces »f sugar . or School. or any dry fruit. Lemon Dumplings. add the lemon sweeten to taste . or ^tews. add it to the juice chop up half a pound of suet mix with half a pound of bread crumbs one Qgg. I Chop the rind of one lemon fine. or figs. Apples. — . . ind may be used iin savoury pies. 346. One pound of flour.SWEET AI^D FEUIT PUDDINGS* French plums. half a pound of chopped suet. bake about one hour. _ 347a. may be done the same. the same way. and boil in separate cloths for three-quarters of an hour . 335. Smyrna rasins may be added. Macaroni. they are excellent for children. a quarter of a pound of rice. drain it. These may be bougiit very they should be soaked in milk and sugar !No. ten teaspoonfuls of flour moisten v/ith five pints of water. or plainly bake for thirty minutes. a few sultans. . : r required. serve with butter and sugar. — sponge cake may and proceed as above or as be used with them. Another. hash. enough milk or v/ater to make a stiff paste . may also be added.—Vqq\ and 348. -. cover it take out the cores of a with paste jSIo. and Vermicelli Buddings. r —Put into the paste — in making it. . 361 or 343 over. previously soaked and cut. They may be rolled in small balls. divide it into five equal parts. may . 347. . cheap at a baker's the over night. . JBrotmi 131 may "be added j Bread 'Puddings. The Same for a Numerous Family. a teaspoonful of salt. Apple Dumpling s. previously soaked. 344a. Bice. and bake. 318 or 319.— Two pounds of boiled rice. and one ounce of butter. quarter ditto of pepper moisten v/ith water until a stilt paste use where . in Yermicelli bits . S44. Serve with butter and sugar. add one pound of sugar and To vary it. or plums. a few a teaspoonful of salt . or a little honey.

add this to the boiling milk keep stirring. inside of three lemons add half a pound of sugar. variation may be used. If no mould. and bake until set. Snow Rice Cream. is one of the quickest puddings that can be made. lay roll and boil the same as pudding. . 854. 350. and then the treacle and lemon until full. orange marmalade. Dish up in pyramids. it —Make some paste. currants. —Eemove the into a basin. 132 SWEET AND FRUIT PUDDINGS. or golden syrup. Orange can be done the same way. and an immense may be made. — Apple marmalade. two ounces of sugar. take it off the fire. roll Young England Pudding. roily -polly a long strip of paste. and serve. It ground rice. a few drops of the essence of almonds. and sprinkle a little over add the other pieces of paste.dish. If it is found too thick. one after the other. wlien just done. a tablespoonful of currant jelly. butter a pie. one ounce of sagar . mix roll the mixture over wdth a spoon. though not too thick then pour in a mould previously oiled. then roll about seven or eight very thin pieces the size of the bason. add one ounce of butter. .. Boil i» ^ cloth for one hour. boil from fifteen to twenty minutes. rhubarb. This JRlce little piece Ground — of lemon peel . Put in a stewpan four ounces of two ounces of sugar. 463. serve. &c. 352. take out the pips. 353. Boil half a pound of rice as No.. better be done a little too The rice had much. break in two eggs. and serve when cold.. and lay keacle over. mix all well together with a fork. keep stirring. till it forms a smooth substance. and chop up the rind of a lemon. Boil one pint of milk with a mix a quarter of a pound of ground rice with half a pint of milk. add some milk. IsTo. and 351. and rasp- berry jam. and serve with some in a basin . or any other essence you choose. as for roliy-poily pudding. — will turn out like jelly. with the addition of the juice of half a lemon. and one of butter . . then get a pomid of treacle. . cherries. !Rice and Preserve. Pudding. and pour a little on the paste. than under. 319. well Sandy Pudding. squeezing a little lemon juice. pour in the mixture. with two ounces of fresh butter add a quart of milk. put either in cups or a pie-dish.

A little port wine sauce may be used. pass through a cloth into a basin . a gill of pale brandy. mix it v^ell. usmg the fruit and syrup instead of treacle. may be added. put it in a mould. a charming village near Boulogne. reduced to half a pint. and is now known as Uncle Tom's pudding. they are a lascious. and one ounce and a half of melted isinglass to halt a pint of fruit. stir it well. 356. boil and reduce to half. gelatine. . White Cream. near Marquise. remove to the side of the fii-e. add less sugar. and the colour somewhat resembling Uncle Tom's face. or other liquors or flavours. and when ready.'-^'Pu. and also black currants. which pass through a sieve. or calf's foot . and add the fruit and isinglass. 384. These we took home with us to the hotel. that jelly may It is possible. dip the mould into warm water. even in the poorest be recommended in cases of illness. The stock of tww calf's feet. family. use wbere requii*ed. gradually to it. I tliink I remember telling you. In the course of our ramble on that pleasant day.— SWEET AND tiire I passed at . liquors are used. it was at once christened wdth that name. of tlie pleasant since. FliUIf PUDDINGS* 133 dear Eloise. and one and a half ounce of either melted isinglass. The stock of cow-heel can also be used. It was very much liked at dinner. 358. Prepare four ounces of any fruit. we all gathered a lot of blackberries ^but such berries as we do not meet with in England. as before. may be used instead of isinglass it will make it cheaper. or Happy Valley. use only an ounce of either. boiled to a syrup. let it set on ice or in any cool place. keeping it skimmed. ripe fruit. — Dissolve two ounces of isinglass in half a pint of water . Boliemian Cream. — 357. When If you have any ice. Gelatine may be used the same way. pass it through a calf's feet Cut two . whip up a pint of cream. proceed cara9oa. and tui-n as 'No. out.t into a bason a quarter of a pound of sugar. which was a table d'hote. Eum. and the next day boiled them up with a lot of sugar. my Boulogne two smnmers — 355. and of our little trip to the Yallee Heureuse. be at a distance from any place where it could be I think it right to give the following receipt : and put them in three quarts of water when boiling. and add a pint of whipped cream . Calfs'foot Jelly. and — they may purchased. Isinglass and Gelatine for Jellies. and made them into a pudding like the above. noyeau. and let it simmer from three to four l^ours.

. and add a gill fire of water by degrees. pass it through a jelly-bag. or fine sieve. from the top. —While en the subiect of wanting in doty jellies I feel I should be to the public and confectionary were I to refrain = from drawing their earnest attention to the recent disclosures in thf Lancet^ which so fearlessly exposed the poisonous adulterations found in the various ai'ticles of preserves and confectionarv »iivi. and half of the lemon. then pass it through a flannel bag until clear. so prepared as to keep fresh and good for years. Put in a mould with or without fresh fruit. Many of my friends use these Bottled Jellies. dissolved as directed (No. and then turn out as before. Put into a pan half a pound of white sugar crushed. with half a pint of water. may be added. They Noyeau. put them in a bason. I would recommend them to buy their jellies ready made. and plain ful in their way. and remove the pith. when take does not require to look very clear. orange. and set to boil until it and add the juice and rind of the fruits . are all very excellent and use- Deae Eloise. They may be purchased at almost every Ital'an warehouse in town and country.^P^Hed tfl _ . . then add the jelly . 1S4' SWEET AND imrJIT PUDDINGS.. which will assist its clarification let it boil another minute. 360. add a few drops of prepared cochineal to give an orange tint. place it on the fire and stir well until boiling. 359. . when add an ounce and a half of isinglass. punch. then put a quarter of a pound of sugar into a it stewpan. of which I : find the following are the best kinds Madeira. lemon. cover the stewpan. till firm. calf's-foot. and place it again on the as soon as boiling commences. only using six lemons and the rind of one. the rind of one. . two glasses of white wine and a pint and a half of water stir till the sugar is melted. 355). where it must remain until quite liard tLen remove all thxe fat. place. in bottles of about a pint and a quart each. . sieve into a bason. &c. t or serve plain. To tliose who wish to save trouble. Lemon Jelly is made the same way. the juice of four lemons. —Procure five oranges and one lemon take the rind off two of the oranges. becomes a syrup. . Set in ice or any cool Brandyj rum^ or any liqueurs. skim well. the whites and shells of five eggs. fill a mould and place it on ice This jelly it off. and squeeze the juice of the fruit into it . Orange Jelly.

e esit. As for Khe difierence in the wholesomeness of the two articles. fruits and hj means of a poisonous salt of copper. beat the eggs as above . has gone to a very considerable expense in fitting up a large silver vessel. pass it through a cullender or sieve. examination. not: too hot mix it well. but the whole of the food w-. basin four eggs. which place in a stewpan. in which place break in a . that a practised eye can readily distinguish the one from the other. then pour in the milk by degrees. The difference in the appearance of fruits and vegetables which are artificially coloured. One firm. it has. that of Messrs. which * " The practice of imparting to bottled and preserved with a thick coating of glass enamel. the rtde. copied from the Lancet of the 4th . while. — ) X . t-arying with the nature of the fruit or vegetable preseived. whose establishment is the most extensive of any engaged in this branch of trade. which contains one inch of water . ia very great so striking. —-Make some very strong coffee. which is easily perceived. the appearance in th€ . Nothing can be more pernicious than this practice . not an inapt illustration of my the difTcrence betw^een pure and Joapure preserves.reniarks. instead ofj aa hitherto has been.SWEET AND FRUIT I»UDDINGS. put in a pan half a pint vegetables a bright green colour. we know. or Chocolate Custard. the thin peel of half a lemon for about twelve minutes. 362. received a considerable check by the publication of the reports ot the Analytical Sanitary Commission on this subject. accompanied by the gratifying intelligence of the possibility of procuring them in a wholesome state. 135 There is not a doubt these disclosures have had a most beneficial effect in checking the existence of the injurious practices previously adhered to . while the latter are of a pale yellowish-green colom. —Boil . appears to as it me does. 'it Adulteration will then become the exception. and I may now look forward with confidence to the day v/hen not only such delicacies. a pint of milk.iicoloured sample is much the most pleasing and naturaU'* latter are lined tion of their various manufactures. in our estimation. displaying. leave them 361. The former are of a bright and almost rnetallic-green hue. may be enjoyed without the slightest fear of injury to our ^alth. as well as several steam pans. 1854. Crosse and Blackwell. The following paragraph. for thv. much deeper than tliat of the recent fruit. however. or till set. JPlain Custard. indeed. and those w^hich have not had any colouring matter added. fill cups with it. still prevails extensively.* J^e]?riiary. Cocoa. beat them well with a fork. there can be 'liut a single opmion. Coffee. two ounces of sugar. on the fire. prepp^rathus taking every precaution to guard against the contact with copper.

and serve either in glasses or cups. mix it well. with two ounces of sngatj then add the eggs. pass through a sieve. four teaspoonfuls of sugar. however. very simple .136 SWEET AND PEUIT PUDDINGS. Chocolate and cocoa the same. or frying-pan. and proceed as above. orange peel. It seems to you. then I add four teaspoonfuls of pounded sugar. no doubt. stirring now if handy. half a pint of milk . Custard for Puddings. and bake twenty minutes iw a slow oven. 1 Even now. pouring some of the custard over j the remaining milk was used for puddings. When at our friend Lindley's house in Yorkshire. \^ry little bit of salt. may be used for flavouring. dropping them in the milk. Custard in Tie D^5^. set the . will be found as economical an article of food. in country places. the peel of half a lemon. whipped it. and mixed it with the custard when cold. and serve when lold. or it will curd . 364. with any fresh or stewed fruit. or rum. &c. &c. pass it through a sieve. With this mixture an innumerable number of puddings can be made. brandy. any flavour that may be introduced as orange fiower or peel. I put them in a basin with % fectly right that you should.•—Put a border of puff pa^le round the dish. Eat whilst cold. the great ma ^Qm% i . I scoop off the white in the shape of eggs. then with a whisk I beat them till firm and as white as snow. stir continually with a wooden spoon till it gets thick and smooth . or even towns. made it very white and dehcate. only omitting the lemon-peei in all three. or a quarter of that grated. fill with the above. and. a grain of salt . you it Is d^o not seem satisfied. then add whole on the fire. when and particularly appre- 365. as can be partaken ciated by the rising generatioue . mix all well. Farm Custard. but do not let it boil. letting them remain till done. that eggs are cheap. —Put in a small saucepan the yolks of four eggs. turning them occasionally. I put a pint of milk to boil in a very clean saute. noyeau. then put it in a basin to cool. 363. Eloise. teU you. and per-* Well. tion for —The above will be the foaia^A. of milk and lialf a pint of made coffee. or any essence. it gives it a nice and then appearance. I took a gill of It cream. so I send you a let receipt for a soufHe. that so only in appearance. of. take them out. with the aid of a spoon. The custard may be whipped while being made. You wi^h to know what I did with the white of the eggs.

or place in a pan with a little water in it. macaroni. or. sugar over and serve. Or stewed rhubarb. Gooseberry Fool. How to nary Bread or any Custard Puddings. 365. stance 367. or any other flavour you prefer . When nearly done. You may also put two ounces of butter in the frying-pan. when firm. and bake gently. Or bruised ratafia cakes. ^^^ Pudding. New style. and milk enough to make 368. stew on a slow fire for twenty minutes.ake it lighter. buttering it vfell. -Have some slices of bread cut thin and buttered . m in properly beaming the white of the eggs . two it thickish. carefully separate the white till forming a nice. ..- SWEET AND FRUIT PUDDINaS. light. and toss it round three or four times . "Well boiled rice. the accurate. Ten minutes will do it. &c. from the yolk. and when hot put in your mixture. lay them in the dish singly pour in the custard. do not blame me. shape it in pyramids with a knife. then beat thQ white of the eggs with a whisk. if In ^oar attempt. put it on a dish. and rather firm subthen put it either in a tin pan. —Put in a pan a quart of green and half a pound of "sugar. any fruit according to fancy. keep stirring put in basin. put both in different basins. a little grated orange or lemon peel. cake pan. Or sultana rasins. Or French prunes. mix lightly vath 366. an incision or two with the point of a knife may be made through the thin crust | it will m. or a common pan. Or Malaga ditto. stir the whole for five minutes. Or dried cherries. No. may be used . as a second-class mixture : two eggs. Or apple . add to the yolk three teaspoonfuls of powdered sugar and one of flour. t\iQ yolk . in fact. smooth. — These may be altered thus :— By throwing in some currants. tlie custard always being poured over. bake as above. table- spoonfuls of flour. with a wineglass of water j . If in a tin dish. which can stand the heat of the oven. 137 you fail therefore. vermicelli. ---'BYesk four eggs. and whip a pint of cream j when the fi:uit is cold j mix gooseberries. and sifted sugar on the top. details of the receipt being quite or Omelette Souffle. put it in a moderate oven from ten to twelve minutes.

and the peel grated. or Madeira 370. If too may be done the same. a pinch of powdered cinnamon. eggs. and serve. a gill of brandy . roll it. beat them up until it a cream. two. * Currants and raspberries the same. Choose six oranges not too iarg^. —A very excellent dish is Put in a dessert glass a thick layer of strawberry preserve. same of bread crumbs and chopped suet. and enough milk to m. when cr}^^ the top mented with fresh or preserved fr'uit. them in thin slices crossways. having previously much syrup. add a little isinglass. add a few currants. stir gently. or serve Egg frying-paji. pastry round Apple may be done the same way. and serve in cups or hollow dish. as they are invaluable for health. As all fruits and vegetables are destined for the use of man. —Three eggs and their weight in dripping. and serve. Dripping Fudding. bake in cuj)s previously butteredr . rum.138 i?itli SWEET AND FRUIT PUDDINGS. —A large picked and put into a basin with two tablespoonfuls of sugar. and fry ^uickJ j im hot fat in a Sugar over. 374. other made thus . Currants and raspberries the same. stir them. —Make some of the above mixture very like. and the flour gradually. stiff. the juice of one good-sized lemon. the cream. Rice Croquettes.— jam or any about a pint of hot snow may be orna- 872. lay them fla^i a dish. a gill .ake it the consistency of porridge j 873. Doil in Lemon Pudding. it in any shape you and bread-crumb. remove the pips. when cold. cut in Orange Salad. ^L Hour. these should be partaken of by all classes when in season. until forms a stiff paste . and place over it cream mixture. 352. cover over with a quarter of a pound of sugar. Bed rhubarb the same. — a basin for one hour 5 serve with or without sauce. pottle of ripe strawberries. or with it. Leeii 369. — of brandy. Velvet Cream. Cherries stoned. 371. tv^o tablespoonfuls of sifted sugar. Strawberry Salad. Put in a basin a quarter of a pound same of sugar. No.

then pour in three tablespoonfuls of the following batter: of lard.-^Vxii the pan on the fire with a tablespoonful it melt. flour. Pudding tvith Ap^^^es.-^Vni in a basin four tablespoonfuls of add a quarter of a teaspoonful of salt and a little pepner. If preferred served whole. and bake the same. pour over on the flour^by degrees till smooth. and half a pint of water. mix. with the juice. half an hour. two ounces of sugar. let it remain in the tin ten minutes longer. a quarter of a pound of butter stirred in whilst warm. as above. pour ofl" all that is not wanted. cut it the turning. Break four eggs in a basin. turn and when on both sides it is done. beat all well. a teacupful of milk . hal*f a pound of chopped suet. or aromatic herbs. 380. A tin dish one inch and a half deep and eight inches wide. Potato 139 Pziddm^. 377. 375. one pound of Hour. JDou^/i dice. butter the pan. chives. two eggs may h^ added. put in the mixture. is the most suitable for such set proportion.'--1{ no eggs. and serve either round or separate. bake in a pie dish or a mould. the rind of half a lemon chopped fine. in a basin. let illour. with a pint of milk Idj degrees. may be introduced in either of the above. sweet sauce may be poured over. and a little salt . put a plate on the top of the baking tin. or boil in a basin. fine. 376. cut it in four.—'One pound of potatoes boiled and well mashed. mixing )by degrees half a pint of milk. beat one egg with a pint of milk. -^Beat up two eggs them three good tablespoonfuls of flour. and proceed as above. a little salt. add to bake it. turning with a knife or a fork. into several pieces. facilitate when one side is brown and the pudding well set. First Class Yorkshire Pudding. turn it over.— SWEET AND FRUIT PUDDINGS. TMrd Class. or bake under the meat. To 379. as a pudding . and bake in a moderate oven for half an hour. depending eggs and the quality of the flour. -^Cnt four apples into put over two ounces of sugar. A little chopped parsley. 378. Second Class. These receipts are good with any kind of roasted or baked meat. a little ion the size of the more or less. chop two ounces of beef suet add a little soda. and slip it back. or poultry. add four smaU tablespoonfuls of two teaspoonfuls of sugar. Pancakes. It must form . butter a tin.

and fry in hot fat till a nice colour . put the apples in one at a time. dish up with sifted sugar over. to the thickness of cream. and have ready a When hot. may be done in the same way. wdth at least two inches deep of fat. Fritters. 383. Apples. Apjile Fritters Simplified. adding it to the batter before the white of the e^^ is used^ 381. it is then ready to fry. put I sugar over. A 384 Stewed Fruits^^^The^Q. put them in the oven until done. egg-crumb. but in this case more iiour and milk. slice. at those periods of the yea* i I . a quarter of remove the core. two teaspoonfuls of oil. stirring all the while with a spoon. a glass of brandy or rum in it is exceedingly good. 'i I very nice dish for children. When set. and a little milk. when brown. a quarter —Put half a pound of crumbs into a of a pound of chopped suet. When done. and slice crossways. use any fruit as fritters. moistened by degrees with water.—Veel. and one side brownish. —When peeled and cut. basin. If no oil. make round balls. College JPitdding. the same of two eggs. two ounces ot sugar. and core one pound of two ounces of butter. put into a frying-pan about the apple. use a Two eggs only may be used. Buttered apples. let the pieces soak two hours. give it a sudden but slight jerk upwards. then dip each piece in flour. cinnamon. then beat the white of the egg till fu*m. and serve with sugar over. and the yolk of an egg. STEWED FRUITS. and the cake will turn over on the other side .'^^'Peel apples. and dip them one after the other in the following batter Put in a basin about two ounces of flour. a little nutmeg a'nd salt. currants. Chopped apples may be added to the batter. a little salt. till forming a smooth consistency.140 A ratliei tliick batter. add a little lemon jaice or spii-its. Apple an inch thick. 382. currants and sultanas can be mixed with it. they may be dished up on a nice crisp piece of toast with sugar over. lay hold of the frying-pan at the extremity of the handle. mixing it with the batter. A little ginger. mix all together. dish up with sugar over . or any otlier flavour you little fancy. use an ounce of butter previously melted. some : . frying-pan. turn over with a slice as they All kinds of ripe pears are doing. which. add and cover over with two ounces of pounded sugar . Serve with lemon.

Green Gooseberries. white. Orleans plums. cherries. and black.-^Siew with brown sugar green rhubarb requires : peeling. Stir more if old. turning them well . use hot or cold ivhen required. and a of the peel of either. it will make gooseberry with two tablespoonfuls and keep until cold. — Cut one pound of rhubarb one . cm^rants. red. or a small piece of cinnamon. we will name it. for tea or supper. when iN^ature lias artificial 141 ordained tliat they shall come to perfection means. Hed Wiuharh. and are cheap. which I will mark as lessons. two tablespoonfuls of water . stir. 1st Lesson. stir on a slow fire till 2nd Lesson. Qg^ plums. Greengages. mulberries. Brown sugar may be used. ^Peel one pound of apples. cut in slices. Cherries being the most difficult. cool. and strawberries. Apples. — 2nd Lesson. They receipts. put into a stewpan with three or four ounces of white pounded sugar. inch long. 1st Lesson. The following is another very nice way. stir well with a spoon until it is quite thick and adheres to it . stir gently on a slow fire until tender . — One pound of goose- berries with six ounces of sugar boil of water. 1st Lesson. one pound is the quantity named. In the following are easily done. that in particular. as they cool the blood and are perfectly without . put in an iron pot with four ounces of brown sugar . remove the core. are as wholesome an article of food as can he partaken of. take it out to It can be used. one ounce of butter. . harmless. All the others can be done like Cut the stalk half off of oiu pound of chersiesi j^ut Ipto a pan . raspberries. Or by fool.STEWED FRUITS. mixing cream with it. • —To the above add the little juice of half a lemon or of one orange. all may be done the same way. and may be used for several fruits in winter. put into a pan with two tablespoonfuls of water and three ounces of white powdered sugar tender. spread on bread. or in powder. —Cut a pound of the common rhubarb. Brd Lesson.

Put in a basin half a pound of butter. damsons. When quite hot and nearly hard. and fry nicely. dip them it sweetened. a quarter of a pound of caraway-seeds or half a pound of plums . then add half a pint of milk. put the mixture in. pass it into the cake. and the same of raspberries. add half a pound of sagar and four eggs. may he used with other fruits pastry or v/ith bread. bread over. one of butter. Fhtm Calce. then mix in by degrees half a pound of ground rice. or put som^o butter in a tin dish. which well work. cranberries. 387. and if it comes out dry. ascertain if the cake is done. and then add the currants and line a cake-hoop with paper. which place in another. in about ten minutes — then add a little sugar and the eggs by degrees. then dip flour. stev/ altogether until getting . beat all well together. Common — work it well. containing hot water. six ounces of powdered sugar. it is ready . with clean hands. beat it well . one of sugar.l42 SWEET AND FEUIT CAKES.. put it in a hoop or deep pie-dish. and all the same way. Sort. All the above malie a very nice light and quick dish for supper done as follows :-— Cut some nice in milk which into is slices of bread half an inch thick. 386. and bake two hours. Break five eggs into a stewpan. then the flour. set on the stove for a few minutes. — . well washed. then add half a pound of red currants. Weigh one pound and a half of flour. 385. until it is like a cream . tender and the juice It becomes quite thick put by until cold. put some of the above fruit over. Siberian crabs. one of cmTants. take a piece of dry wood it is or skewer. Half or even a quarter of the quantity may be made. and put in an oven. put into a good-sized basin the butter. set it in a warm place for one hour. and some batter of milk and serve. nine eggs . vxnd bake it for one hour in a slow oven. any flavour may be introduced \ pour into buttered paB aad bake half an hour. or sprinkle sugar over. To done. two pounds of flour. with eight ounces of sugar . whip the eggs for ten minutes till very light. Ground Mice Cake.

grated lemon-peel or a little nutmeg. — . sheet. put in at the same time as the sugar. beat well. moisten with a pint . put in any quantity of ground ginger you require. when the rice is ?\rell soaked add a quart of milk. — B^ock Cakes. Tastry Cream. bake for a few minutes. as will make a nice stiff dough for bread j it will take two hours. . well beat. boil till thick.SWEET AND FRUIT CAKES. put it in a stewwith a pint of water. —Put in a basin tv^^o pounds of . When you want to use it. 143 two eggs in a pan. 889. One dozen of bruised ratafias will be an improvePrevious to using. and add as much warm. according mix wellj roll thin. . SS7a. ^Wash one pound of rice. butter. working it well. which you have previously tablospoonfuls of flour. An ounce of butter may be used to every pound of paste. 888. Put some flour in a basin. or till it fonns tbickish smooth consistency then add two ounces of pounded sugar. stirring milk. 'These cakes will keep a long while if put in an air-tight case. a little bake in pan . flour. This may be used for all kinds of pastry. into balls or rock. add to the cream one ounce of butter. Half a pound of sugar. or a drop of any essence you choose. quarter of a pound of butter. till crisp. three eggs. add twa and a half of milk set on the fire. Put on a slab or table a pound of flour. — . in- stead of jam. ment. then add two eggs. Common Gingerbread. Ginger Cake. mix well together till forming a stifi* paste. —Break >> . 388a. one ounce well. Bice Cake. They "pan. a pinch of salt. half of butter.^ a little salt.c taste the size of a crown are best. cut any size you like pieces about i. boil twenty minutes. the size of eggs bake on baking a little milk may be added. make a ring of it put half a pint of treacle in. and a 390. one of butter put in either a little orange flower water. half a pound of and a half of ground ginger. put it on the Are . made very hot. half currants. or a piece of cinnamon. grated orange or lemon peel. half of sugar. are excellent in assisting digestion after dinner. six eggs. to which add your dough it will keep thus for seven or eight weeks. then put them on a baking. beat one pound and a half of flour. make them sheets .

8'pice Cahe. 144 SWEET AND FHUIT CAKES. and bake in a mould one 394. Cottage Sort. A Common Sort-^^Onlj yeast. two ounces of lard or dripping. half a teaspoonful of two of sugar. spice. . two ounces of chopped suet. 392. adding more milk to form a nice dough. half of currants. two ounces of butter and one eg^ . mix all together. have some new milk. half of sugar. milk. sweetened. and mark the top with a sharp knife egg over and bake quick. 391. or a very small piece of German. and fruit of any kind may be mixed with it. — wben boiled. . —Butter a down and pie-dish near a quarter of an inch thick. then have some apples already stewed nearly 384. —To one pound of flour. and lay it in a warm place . put into hot oven when done. some brown sugar or treacle bake in large fan . three of fresh yeast. place all in a greased pan or tin breadpan } bake one hour. cover over with bread-crumbs. stab one pound of fiour.-— To one pound of flour three teaspoonfuls of two ounces of lard or dripping. Add to one pound of rice. half an ounce of hour. . eat cold . roll them even. pour in a gill. put the dough in. and proceed as before.. also half an inch thick. beat ail well together. a little rum put round it and lighted is very nice. — Place on a table or salt. cut it in pieces the size of eggs. and serve with sugar or jam over. on the butter . Apple Calce. sugar over. as as will stick. then put some ilom' in a cloth. yeast. and butter. pass a knife round and turn it out. serve hot or cold. The same a Cheaper Way. and glaze with a red-hot shovel. 393. let it rise for about two hom-s. a spoonful of flour. If used hot. much when pressed well. quarter of a pound of tugar. quarter of & pound of sugar . the yeast and skim milk. Sort. a quart of skim milk. Little Milh Cahe for BreaJcfast. throw in a large quantity of bread-crumbs. as No fill the dish. of which put one ounce of butter in bits. salt. —To one pound and a half of dough add half a pound of butter. a few currants or caraway seeds: bake quick v/hen well Sioeet - ''isen.

then put a tablespoonful of the mixture over it. decorating the top with cut preserved fruit j dish with custard or whipt cream round. so that the some apple nearly dry. and place it in the oven in a warm carraw ay. Soda Cake. not quite half an ounce of soda beat the dripping well with the sifted sugar. one pound of flour. turn over. remove it from the dish . and set aside in a . 397. and nearly an inch thick. one ounce of sugar. and beat the . It may be decorated v/ith a few blanched almonds or whipt cream and fruit. Tipsy Cake. and bake a nice delicate colour. JPlain Calce.SWEET AND FEUIT CAKES. Bread Apple Cake. some lemon-peel chopped fine. Half a pound of good clean dripping. roll it round the size of a small plate. put into a dish. — roll another piece of paste over it. cut some inch thick. three tablespoonfuls of yeast. — fiour in with the soda . put and pour some white wine and a little rum over let soak for a few hours. 398. sugar over. Eccles CaJce. No.. then knead well a tin. by soaking them in some white wine. Cut a small Savoy cake in slices. and thus make four layers. — ^Well butter a tart-dish of slices any size. mix well place to rise. cover them with jam or jelly. and bake in a hot oven for half an hour . 396. about three inches deep.—M. half a di-ipping. put them in a dish. 315. roll out about a quarter of a pound of puff paste. —Half a pound of sugar. . — them into a basin. one pound of flour. put them on the bread until the dish is full. cover over with more butter and bread. which will cost sixpence soak them well. which lay in ^uite covered. half a pound of moLst pound of currants. a teaspoonful of grated nutmeg. Another. fiour two well beaten eggs. 384.seeds or currants may be added. a tea- . 399. and serve with some custard round.bi two pounds of dry flour with four ounces of clean dripping melted in a pint of milk. and together. and make into cakes tin . and dish it up with sugar on the top. bake in tins in a slow oven for one hour and a half. stew it of bread quarter of an bottom and sides are as No. in which currant-jelly has been dissolved take twelve of them stale. . These may be made with small sponge cakes. half a pound of sugar. 145 To a quarter of a pound of currants half 395.

one white. to imitate the luxury of Certain it is. dissolve sugar in half a pint of warm new milk. and injurious rather than beneficial as regards the nutritive power of the bread. and the price lowered. roll out. flour. and also a little milk.e of soda. half a of flour. beat all well together. without shoos or stockings. pour gradually to the dissolve half a teaspoonful of salt of tartar in half a teait to the flour. spoonful of carl}ona{. These ignorant people should be told that there is hardly a family in England but what have on their table for breakfast and tea a loaf of each kind of bii^^ad. or where whole meal is used as bread. " The separation of the bran from the flour by bolting. quarter of a pound of — clean dripping. go into a baker's shop. —A quarter of a pound of butter a quarter of a pound ot mix with a pound of fiour. bake one hour in a pan. . is a matter of luxury. A few currants may be added. at the expense of their health. and has been followed by the poor. the population have better digestive organs than where it is not. class. . If the dough tities. I saw a female. fiour if as for buns. 400. that the wealthy. it is almost a disgrace to eat brown bread. white or — brow^n. add paste. SERIES OF BREAD." It is only in more modern times the sifted flour has been known and used. a small piece of volatile salts. is made and well raised in tlio pan.' I4t) BREAD. three eggs. in small quanput the dough . During the year of the famine. being at Malahide. Liebig says. 401. between the difference of the price of bran as flour. The mass of bread is increased one fifth. if required. a quick oven immediately. sis ounces pound of sugar. well beaten and mixed with half a pint of warm milk then mix altogether an bake in a tin lined with writing paper. purchase two loaves. &c. or as fodder for cattle. Six ounces of ground rice. It is only the effeminate and delicate that should partake of fine flour. throw some on the table. The bread which I strongly recommend for the labouring those who shall get their bread "by the sweat of then brow/' is that made from unbolted flour. the white she carried her in her hand. and make it into a stiff and cut in small cakes with a wineglass . Ground Rice Cake. amongst the poor. and the other brown . 402. four eggs. In Ireland. or whole meal. Foreign Biscuits. bake in cupful of cold water. the brown she hid under her everlasting cloak pride would not allov/ it to be seen.

In some places they bake in tins. in about one hour or seventy-five minutes it will have risen and burst through the covering of flour. mix all well together. covered with a cloth for about another hour. or in a pan. but depends on the flour stir all well. make hole in the flour. tliem rise twenty minutes size. as well as the quantity of water it takes. No. will have the same effect. Put into a large pan fourteeiz add to one quart of warm water a quarter of pint of brewer's yeast. the oven should be well heated. as it is both tasteless and unprofitable. a tile placed on it will prevent too much bottom crust or a baking sheet. put a little in. make a hole in the centre. roll it round. put in the off" dough. it mile Bread and Molls. four teaspoonfuls of stiff salt. one of sugar. 147 loaf c? and let roll it several times to iorm it solid. . or two ounces of German yeast.BREAD. Cold water may be used in summer. until it dough . and take about one hour and forty minutes to bake. over. if the flour is old and good they will weigh four pounds each. . one egg^ two ounces ox butter. Then divide the dough into five pieces. quarter of a teaspoonful of salt. work it for a few minutes. and also the milk it may not take the half pint. and sufficiently large to bake the quantity of dough you make at one time if the oven is small. and bake according to 1. it cannot be too forms. and leave it in a warm room . and allowed to rise a little longer. . a pound of flom% put on the table -dresser. oven is too hot.—'Weigh. flour. when kneaded. or an hour and a half. in others in brown pans if so. the dough may be made softer. throw some flour on the bottom of the basin. . though I do not approve of bread being too light. kept half an inch above the bottom of the oven. the time. then add more warm water and 403. throw a little flour over. — pounds of . a rather much worked then let it remain . depends ^ greatly on the quality of the i^ur. have half a pint of warm milk. and pour in the water and the yeast stir it well up with a wooden spoon till it forms a thickish paste. 404. put in a quarter of an ounce of German yeast. keep it in a warm place for two hour^ or till it ha»3 . until it is a stiff" dough take a little flour and rub . make only half the If the bottom of the quantity the door should be well closed. . . in a warm place. Cottage Bread. they add by degrees the flour. tlien sliape tlie bun. the paste vv^hich attaches to the side of the basin. . .

and occasiqn it Pat following are two variations for these breads: 406. add a little more . or good drij)ping. add one 408. with which dissolve both yeast and lard . set it in a warm place for three hours. and sharp oven. Eice JBread. boiled in mHk until in pulp bake in small loaves. mix with three mix well milk or water. flatten them with the hand. then add an ounce of German yeast. or make a single loaf of it in a tin pan. The brown way . from the get one pound more bread . an ounce of yeast. sharp oven. and may be mixad all at once it wiU take a j to bake.—Put a quarter of an ounce of sugar as above.—To fourteen pounds of and cold 5 pound of ground rice. yeast. still. add half a pint of tepid water. a little tepid water. the proportions of yeast. If the yeast is doubtful. Another plainer. Flainer salt. form into with the flour. 2. 3. Wo. bake in rather on it . Wo. cut the paste off in the size of eggs. bake twenty minutes in rather a They ought to be of a nice yellow colour. egg over. or milk and water . and you further. in the same bread. and keep it moist longer . or roll it into a lump make a cross at the top with a sharp knife. mix it with the flour. light. but burns it is too hot. sugar may be omitted . Milk used in these breads will occasion it to go a little suflicient. . is done the sponge will take a little longer to rise. salt and little longer above. A pints of warm seven pounds of flour into a pan. or that made from whole meal. small loves and bake at once. JBrown Bye Bread. make them long and pointed. a little salt. let them rise half an hour longer in a warm place. it also improves bad little potato^ starch or rice milk. one pint is flour. which is easily ascertained by placing the hand 405. tlien on tlie board. proceed as above .—Put in the centre of the flour two ounces of lard. brown yeast is preferable. one ounce of salt. The — dough add one 407. starch will improve bad flour. and make a line in the centre with the back of the knife.148 = BREAD« throw some flour nicely risen. .— To three pounds of flour water as pound of rye flour. if you cannot endure if it it for a quarter of a minute it is fit for bread. the in gluten of addition to rise better. egg over with a paste-brush.

but although having been ( ! domesticated amongst us for near 800 years. mixed together with a spoon. warmed gradually with a box spoon. but only one sauce. take it out when it begins to simmer. and that melted butter. he should have told how to engraft 119 sauces to the original one. SAUCES. according to the ability of the artist. as I find that flour Varies very much. we are very far behind our allies on the other side of the channel in its numerous adaptations and applications. foimdation of sauces — —The it is following is also very good as the' not so ?ichj aiKl will keep longer One : . No. that the back of the spooiv being removed. is very good. 149 Mix one quarter of a pound of 409. From whence is this extraordinary v/ord ? what learned pundit could have given it birth ? a word — — which \ recalls so many pleasing moments. when the It is. should always be covered with ths butter or sauce this is esscTitial. Melted BuUer. Good Keeping JBread. stir till melted. but of two ounces of butter. The great diplomatist. at the same time.. but the simple artizan. place tt on the fire. derived 410. He was very near the truth. palate has been gratified j by its peculiar fragrance and taste.-^ ^ Melted Butter. it will immediately get thinner. a quarter that of pepper. very light mashed potatoes with four pounds of flour. I 2. thirds butter and one-third cream. If jou let ' it boil. half a teaspoonful of salt. the same as the various sects he mentions. I will now endeavour to prevent his words being any longer a truism. by adding ounces of butter . or as the foundation of the following various — — I sauces. put into a quart pan. A SERIES OF SAUCES. that England had 120 religions. I must first premise that my melted butter is not for the table of It is not to consist of twothe wealthy. have been offshoots from the primitive one which was first established in this country. liJiree • m This melted butter is fit to serve at the best tables. an im- portation at the time of the Conquest. with a pint of cold water. as a guide. and two ounces of flour. made into 'dough for bread. and it is ready for use. take. used to say. Talleyrand. and will point out how that one sauce melted butter (French butter sauce) can be multipHed ad wfinitum. this kind of bread will keep ': — i moist for a long time. and stir continually. but. no doubt. then add one more ounce of butter.

one and a half of flour. Brown Sauce. take them fennel. and added. salt them in a gill of white gravy. Fennell Sauce. and add and a teaspoonful of sugar. out. relish. milk or cream. and serve. and mix with milk or cream A blade of instead of water. —Three teaspoonsful of vinegar. simmer. half of the above quantity make the following sauces. water. them in one inch pieces.. and pepper. chop —The same of chopped —The same of chopped parsley. Ancliovy Sauce. boil Vegetable Marrow. Parsley and Butter. sauce. 150 A SERIES OF SAUCES. a tablespoonful of chopped green little more pepper. — . use pickled gherkins. Serve with poultry. Chili Chili dice : ii AC capers. salt them up. —The yolk of one q^%. cut in onp inch lengths and well washed. kigredient to be mixed in the saucepan. Each. them and a to the above with a little little more salt. of essence of anchovies. add it to the melted — — — butter. Cucumber Sauce. — Boil four onions in and water. —Two hard boiled eggs cut in Ca]per Sauce. Boil in a half-pint of white gravy. Put a quarter of a pound of buit^ and eiglit ounces nf flour in a saucepanj and set it on a slow fire j keep stirring. ounce of butter. To the above. —The same of Harvey's —The same of Soyer's Soyer's Mustard Sauce. Mild Onion Sauce. one fine head of celery. Stir and serve when nearly 411. pepper and a gill more water . SERIES OF SAUCES. if handy. remove the when young. it The yolk of an q^^ beat up and stirred in is an improvement ^ may require a little more salt. i seeds. sage and a Sage and Onion. cut with ©erve. — Two tablespoonsful of chopped capers added Harvey's Sauce. ^gg Sauce. —Cut up two cucumbers lengthways. find —Add two tablespoonsful mix well. These melted batters may be unproved slightly by adding half a tablespoonful of vinegar. and stir. Soyer's Relish. Vinegar. 412. — White Sauce. With boiling. a little more salt. if not. mace is an improvement when boiling Celery Sauce. — One teaspoonful of Soyer's mustard. it will take about twenty minutes. add it to the melted butter 5 simmer and Sugar is an improvement. the same as above.

Mussel and Ot/ster. when put Into the hot melted butter. and one ounce of butter* A drop of cream or boiling milk will improve it. vegetable marrow. pass it through a sieve. when handy. also a drop of cream. Add a little anchovy. until it is a nice consistency put it on the fire and boil for a quarter of an hour. lobster. 41 S. —The same as lobster. and blanch them lightly in their own liquor . take tliem out. and with the blade of a kniie mash them. or pound them in a mortar . Half a pint of boiled milk will make it look whiter. ieduce the liquor. keep stirring conthiually. skiin.—0^en twelve oysters or thirty-six mussels. add half a gill of milk and a few Jjeppercorns. «rhcn boiling add a little cayenne. A little cayenne will improve it. stir round. set on fire. or like tbinnisli melted butter . is the foundation of all white sauces. strain the water. A little cayenne or Harvey's sauce is relishing. blancli Bghtly. instead of using FISH SAUCES. Or. beard. put in bit by bit. will make it red. or any white melted butter. cucumber. . sauces. with the flesh of —Pick half a pint — of shrimps. to half a pint of melted butter. Put into a convenient sized stew pan four ounces of butter. and eight ounces of flour . and boil the skins in a gill of water for fifteen minutes .butter. — mushroom. then tsk^. and use wbere and when If you liave this sauce by you.k SERIES OF SAUCES. Lolster Sauce. this. to make it a nice tiiicknesa. boil. or md "lieariy cold. mix half a teaspoonful of flour with half an ounce of butter. 1.. 2. Boil and serve. butter for brown sauces. and keep for use. Cral and Crayfish. Get the raw eggs. the shrimps. a little colouring may be added. take the pan from the fire and stir until nearly cool. as they belong to a higher class of cookery. caulifiovt^er. This sauce. and simmer for a few minutes. 151 let it get till liglit brown. keep stirring as above. then pour on sufficient white stock. &c. Eo. . strain it into a basin. for celery. Shrimp Sauce. and add the soft part from the belly with it to the melted butter (a middling sized lobster will make a quart of sauce). and add it. and serve. it oi? then pour over sufficient brown stock. White Sauce. Eloise. or the inside spawn of the put them on a plate with a bit of butter. Observe. 1 I . Cat the lobster up in small pieces. tQr\ m minutes. No. M^li en your oysters aro taw in the pan. and add them to the half-pint of melted . tlien boil for Imlf an liour. To make it darker. use it instead of melted required. that I only send you these two preceding sauces in the event of a little dinner party.

previously boDof'. . moisten with a little n^Uk or cream until of a thickish appearance. it Mini Sauce. &c. — Add to half a pint of melted butter. Wine and Sjirit Sauce. and duck. season vnth a little more white pepper. and half a pint of vinegar. or milk. cut out the core. warm it anc? serve. 426 . add to it one teaspoonful of mustard. one of sugar. Apple Sauce. good with cold meat and poultry. —Chop three brown tablespoonfuls of green mint. ^ This is not an every day sauce. &c. put sugar. one of colouring. one ditto of the vinegar from it . a quarter of pepper. or tongue cut into dice. three of water 420. A sharp Brown — . A little chopped parsley.-— Grate two tablespoonfuls of horsewhich put into a basin . — 415. or tongue sprinkled over the fowl after the sauce is on. 152 A SERIES OF Sauces. &c. cut in four pieces. or any 418. half a teaspoonful of salt. or sherry. Good for fish. 410) two yolks of raw eggs.~Peel six good-sized apples. goose. gives it a pleasing appearance. and serve v/ith roast pork. Horseradish radish. to half a pint of melted butter. ham. one of salt. do not let it boil f dd a little grated nutmeg and stir in a little more butter. ndd to one pint of melted butter (No. Half a pound of cod-livei^. If for two fowls. oe« of common vinegar. gherkins. Use it with roast also into a basin with three of lamb . and poultryc 414. brown sugar. Or parsley chopped fine. without salt. meat. with a little anchovy sauce. 417. 416. and the juice of a lemon. a rum. Sauce. Hotel Keeper's Sauce. slice them fine. No. and boil for a few minutes. ill large dice. may be added to this sauce to change it. and pour over your poultry.. and when the melted batter is near boiling mix in and stir very quick. add to half a pint of melted butter. two tablespoonfuls of vinegar. or capers. — 419. mushrooms. Mix in half a pint of melted butter one tablespoonful of hotel keeper's butter. 410. stew till in pul]3. or two tea spoonfuls of white or liquors. A Wliite Sauce for loiled Foivls. or green peas. put into a stew pan with one ounce of brown sugar and a gill of water. One tablespoonful of chopped pickle or piccallily. glass of brandy. which mix well with a gill of cream. a quarter of pepper. — tablespoonful of chopped onions into a stew Sauce for Iroiled Fowls and Meat. Put a pan with one of Chili vinegar. Mix the same as Ho. cold meat. but is exceedingly useful to know. cut — Tickle Sauce. Cod-Liver Sauce. Serve with rumpsteak.

Put two yolks of eggs in the bottom of a stew pan. Cream Sauce. or vegetables. poultry. a half one of pepper . three spoonfuls of vinegar. let it simmer until it becomes rather thick to adhere to the back of the spoon. one of colouring. shake the stew pan round over the fire until the butter is melted. stir altogether over the fire. and render the sauce useless . put in a stew pan. — . Put in a stew pan four tablespoonfuls ol l^opped onions (No. with the juice of a lemon.— Veol and cut six onions slices. or fowl. and two teaspoonfuls of French or English mustard . chops. without permitting it to boiL This sauce may be served with any description of boiled fish. 153 tw5 of musliroom ketcliup. serve with mutton cutlets. let the whole boil ten minutes. This is excellent to almost all kinds of broiled meats. 2 . Caper Sauce. Put into a pan one tablespoonful of chopped onion. &c. a pint of melted butter. stirring them now and then to prevent them getting brown. and gives a nice relish to stews. for if it should become too liot the eggs would curdle. Mustard Sauce. season with half a teaspoonful of salt. poultry. (taking it from the fire now and then when getting too hot. mixed well. 449). and commence stirring with a wooden spoon. it will do for roast mutton and boiled rabbit as onion sauce. a quarter that of pepper. — 1 I ' — 1 \ I I I ( r (j ' 425. No. v/ith half an ounce of butter. 421* The same simplified. a quarter of a teaspoonful of salt. and boil till a proper thickness. or ketchup. and serve where directed. by not passing it. place on a slow fire to simmer till in a pulp. 424. and a pint of melted butter. meat. OF SAUCES. Onion Sauce. three of either Harvey's sauce. boiled rabbits. serve for the same as above. a pint of milk. add a little pepper and salt. also half a pint of milk or broth (No. put on the ^re and stir till it gets rather hot. and when on the point of boiling. a teaspoonfiil of salt. which should be a little thicker than melted butter. add half a teaspoonful of sugar. when it bpils it is ready. a little white pepper. a little pepper and ealt. fish. two of Harvey's sauce. one of ancliovy. add one ounce of fresh butter and one tablespoonful of capers . six of water. into a stew pan.. and a quarter of a pound of hard fresh butter place the stew pan over a moderate fire. with two ounces of butter. — 422. add half a teaspoonful of flour. then add one tablespoonful of flour.) then add ^alf a pint of melted butter . place —Put twelve tablespoonfuls of melted it butter on the fire.) until the butter has gradually melted and thickened with the eggs (great care must be exercised. m 423. boil till thickish . one of sugar. a little sugar. 1) .

half a teaspoonful of salt. used. and two tablespoonfuls of vinegar. boil till rather thick. mixed well. It will be seen that in the above sauces is hardly any but the three first which may not be made with the produce of the cottage garden. need be : 425e. spoonful of Put on a plate a quarter of a pound of fresh butter. then add three teaspoonfuls of flour. It is excellent with all broiled - — | meats.^'^'Peel and cut two middling sized onions and two ounces of bacon . put it back into the stew pan. '-^Tni in a stew pan four tablespoonfuls of I h'ead crumbs. one apple cut in dice. 154: A Blade BuUer. 425a. ten pepper J corns. and one of sugar . Hotel Keeper^ s Butter. tfvf tablespoonfuls of anchovy sauce* . paste may be used. Curry Broth or water may be used. as it would contain the freshness and aroma of fresh gathered vegetables. If passed through a sieve. a littlii grated nutmeg may be added. boil tor ten minutes. and if these directions are followed. with one ounce of butter or fat. 425c. half that of pepper. peel a small onion. —To a quarter of a pouiid of butter. put them into an iron stew pan. when it ought to turn out a tliickish sauce. a quarter of a salt. stir round for five or six minutes. This is very simple and good. no flour be used. the juice of a middle sized lemon (if no lemon. Important Ohservation. one of curry powder. ounces of salt butter in a etew gets hot and brown add about twenty parsley leaves. a quarter ditto of pepper.. 410). cut in fom% add a pint of milk. there — j will keep potted for 426. and skim it. or of those articles which are in daily use. moisten with a pint of milk. A simpler Manner^'—Ay^les and onions may both In this as also a pint of melted butter (No. 427. half an ounce of butter . let the whole boil on3 minute and pour over any article suitable for this kind of sauce. many a hon vivant in London would often envy the cooking of the cottage. and a long time. a quarter of one of salt. will be a very great improvement. Bread Sauce. two of chopped parsley. 425b. set fire. pan. put on the Ore. a quarter of that o! pepper. on the it SERIES OP SAUCES. half a teaspoonful of salt. use vinegar). —Put two when it CuTTy Scmee. and serve over any article suitable for its use. let it boil one minute. Anchovy Butter. in slices.

these may be partaken of.ADS. This is better without. or one of French with the spoon and fork turn the salad lightly in the bowl till well mixed . half one of pepper. duration. proceed thus until finished. cut it le7igthways. the following dressing is the one I should always — recomxinend. In my description of salads. A SHEIES OF SAI. at what period of the year or at what time. are more numerous than may be imagined. in order that the health may be properly nourished. a teaspoonful of chopped chervil and one of tarragon is The above seasoiwig '^ttuce. However. Having cut it all up put it into a bowl sprinkle over with your finger a small teaspoonful of salt. pull each leaf ofi' separate. I have advised and described the use of them as plainly dressed. to make ourselves acquainted with their different natures and forms. are allowed to rot and decompose in the fields and gardens. Cqss Lettuce. which seems to invigorate the palate and dispose the masticating powers to a much longer The herbaceous plants which exist Ht for food for man. without loss of time. 428.^-^Take two large lettuces. by which he made a fortune in dressing salads for the tables of the aristocracy. is an immense improvement. or such as the Italian count used to make some years since. What is more refresliing than salads wlien your appetite seems tn have deserted you. . washing. and then in four or six pieces. or even after a capacloiss dinner the nice. . the less it is handled the better . and when we reflect how many of these. full of life and health. three of oil. such as they are in many parts of Europe^ but perhaps many of our readers will want to know how the sauce ig made which is often used with the salad herbs. then cut the green top off. 1§5 ON SALADS. and crisp salad. enough for s. for want of knov/ledge. we ought. and vary our food as the season changes. yet it would be advisable to grow some at other seasons. when there are so many ready to assist in purifying and cleansing the blood. It is as follows :— PLAIN COSS SALAD. and perhaps at one period more abundant than another. and two of English vinegar.. Although nature has provided all these different herbs and plants as food for man at various periods of the year. fresh* green. quarter of ^ pound of . remove the faded leaves and the coarse green ones.

put them into a bowl. as they will get too bitter . —The . if rubbed slightly on the bread mix it with it. drain . two hard boiled eggs. a few chives. it gives a flavour. Mustard and . dressed — A little tarragon cr chervil. —This ought to be nicely bhmched and all salads. when on the table. by shaking it to and fro violently with one hand. If properly contrived. take off the others one by and cut in two. as likewise the faded leaves dress as for lettuce No. cut in quarters. —Put in one clove of garlic. all crisp. and is the most wholesome of Take two. — - . Tarragon or chervil may be used in these 432. To vary them. if eaten alone. Marsh Mallow. roots of these should be removed. may be added a little eschalot. and Ci'ason and dress as above. Cahhage Lettuce. raw yolk and a teaspoonful Qt — . To improve the appearance of these salads. These. make an should be quickly washed and used. or the salad-bowl. or dent-de-lion. cucumber and celery. prefer wood. llio —Proceed tlio same as above. dress as before . or young onions. tTiey Cress. which no one can salads. Boll one egg hard. 428 . board at dinner .— then add a. with a little cut beetroot and slices of These are refreshing to the sight on a table or sideradish. and pick off wash and drain ment. do not use iron. 429. detect. may be used. or a few chives. excellent salad as lettuc50. one. pull of! outer leaves and throw themawa}^. cut away the rest. is the root. or rub a piece of crust of bread slightly Avith it. when cold reiwove the put it into a basin. remove the dark green leaves. Salad Sauce. 430. then them in a cloth. Cow salad the same way. before being used. and extract all the water. mix the salad in the bowl as before. being almost a winter Dandelion. Watercresses the same. bruise it to a pulp with a spoon. yollc. eggs and beetroot salad. a few chives an improve- 431. FrencJi Fashion. with a 433. dress them little as endive. 434. put them in a pan with cold water. slices of cucumber may be also introduced.156 A SERIES OF SALADS. should not remain long in water. the flower of the nasturtium may be inter• mixed with taste and care. may be introduced in this. well. JEndive.

437. according to the following directions and Lentil Salad. and Radishes may be used in salad with the above dressing. cut them into thin A few haricots. and chopped chives. remove the skin. onions. Ifil salt. peas. cut in thin slices. four of oil.-^To a pint of well-boiled add a teaspoonful of salt. Beetroot Salad with Onions. two more of oil. cucumbers. ^When cold put into a bowl. burnet. marigold. pepper and vinegar in proportion to the above directions. gill of whipped cream is good in it. a quarter of pepper. two of chopped parsley. The white of the egg may be chopped up and added. chervil. 435a. or cold slices.— A flour. . put into a small basin half a teaspoonful of salt. or barbe-de-capucin. winter cress. for Salads. mix them well . . Cucio7nhers. until eight teaspoonfuls of oil and three of vinegar are used. one of good vinegar. may be added as a variety. adding a teaspoonful of mustard. and season as befoie. a. French beans. lentils are done the same. may be added. two of vinegar. pour over a tablespoonful of oil bydegrees. cut them in slices. A 435. one slice on the edge of the other alternately . season with half a teaspoonful of chopped onions. let both get cold. SEIlitiS OP SALADS. potatoes. succory. raeat. : radish. but still 1 must say I prefer the simplicity and skill of the Italian count's in preference to this. Cut in thin slices on a plate.-—'EoW four onions in the till tender. tansey. and it is ready . a pinch of cayenne and six teaspoonfuls of melted butter cold. keep stirring. half of small teaspoonfal of . the same way. and may be used ia proportion with any of the above salads . Celery. skin 436. haricots. Brussels Sprouts. stir round. Vegetable celery. dressed as before. oil. two of parsley. —Beetroot. with tarragon. — Green French Beans. with salt. put them in a plate. It will keep for some time if properly corked. quarter of pepper. Young Onions. one ot chopped onions. then add half a round. if properly seasoned. pour over when ready to serve. three of oil. also a piece of beetroot. lentils. then a little more vinegar. I — som —If any remaining. cauliflower all the above may be used judiciously in salad. or a I chopped gherkin. although this is very palatable. a quarter of pepper. Potatoes. Saricot haricots. spoonful of vinegar stir it tarragon and chervil. A little cold meat.

arrange these tastefully on the salad. plaice. turbot. 440.. half of pepper. for each salad herb has its own particular flavour. a few capers and some fillets of anchovy . parsley.—A very kinds of cold nice ^nade with all fisk. celery. garlic. take out all the soft part from the belly. l?3mains of cold cod. &c. brill. may be used in the same way. to vary. 434. cucumber. ornament turtium and marigold. or pickles. a few slices of cucumber. &c. stir lightly. only mixing them with I have a strong objection the condiments or with vegetable frait. break the claws. 439. and pepper. cheee Eloise. four of oil . which are onions. the freshness as well as the flavour of each is destroyed. using a Some cucumber or celery chopped may ba used. In the foregoing receipts you will perceive that I have used each salad herb separate. A Meat mid SEEIES OF SALABS. and. salt. open the tail. either endive or lettuce. and serve.158 438. halibut. The meat or poultry should be cut small. then cover it with two hard eggs. tarra- gon. are oiilj to give it piquancy like the oil and vinegar. &c. cut the meat of both in small slices. onions. stir it well together. any of tlie above left. mix it in a bason with a teaspoonful of salt. and you require a relishing parsley. proceed as for the other salads. yet they seem the least to know how to season them. though the iiiliabitants of this country were for so many centuries (from the nature of the climate) a salad-eating people. or use salad sauce. and then chopping them as fine as possible . Until the introduction of . they agree ibout as well together as would brandy and soda water mixed with gin and gingerbeer. hnt should be used accordingly. eschalot. Mustard and cress and water cresses may be considered as a slight It is remarkable that <?ondiment. — ^The same as the lobster. and pour on the salad . and will do for all fish salads Have the bowl half filled with mj kind of salad herb you like. &g. Then break a lobster in two. and elegant dish may bs and some kinds of shell-fish but the following way of dressing is for a small Lobster Salad. Ma — and the condiments. chives. JSTo.-^J-ii there are dish. to the almost diabolical mixture of four or five difierenfc sorts of salad in one bov/1. chervil. extract the meat in one piece. FoiUtr^. Fisli Salad. four of vinegar. about a quarter of an inch thick. beetroot. stur- geon cut as lobster. : If for a dinner. cut in slices. fried soles. and not having any fresh little salad herbs. it with some flowers of the nas- Crah Salad.

I HERE send you. cayenne. how I should dress my precious mushrooms. which I thought would be a treat. Herring m ll^^5%. according to size. of which country most of the plants an indigenous. but on arriving at the house I found it had no oven. I removed all the earthy part from the mushroom. and in ten to fifteen mj^i-ites the glass . It is the mushroom. 442.—Take still which has MUSHROOMS. so that it is covered with the and when it goes out the iish is done. a most sumptuous relish. hold two oi on one side of the dish. Devilled spirit. I first cut two good slices of bread. they say. and laid them gently on the tcast. and the following was the result. the bones of any remaining some meat on. After having plucked them. and a smoky coal fire. and kept turning tliem so CIS to prevent the glass breaking. and split it in two up the back . salt. joint or poultry. wipe it dry and place in a pie-dish. but by accident I discovered a new and excellent way to cook them. and broil rather brownish. half an inch thick. the various salads were in common use oh tlie tables in Britain.RELISHES. and clean a red it herring. 159 the potato.-—Well wash. stewed in sack wine and sugar. toasted them. the flavour is then pure and the aroma beautiful. broiled them over a nice bright iire. is the mother of Invention. 441. and a small bit of butter placed inside of them . in 1650. 443. I then put a tumbler over eacli and placed them on a stand before the fire. I immediately applied to our grand and universal mamma. Being in Devonshire. and spread iome Devonshire cream over the toast. EELISHES. and wliich was first eaten as a sweetmeat. and then make a mixture of mustard. Eloise. seasoned with a little pepper and salt. which cut across slightly. set it alight. There is one dish which the Devonshire cottager can procure and enjoy better than even the most wealthy person. having cut ofT gill or it the head. and placet! in each a little of the clotted cream . slightly sprinkled them v\^ith salt and pepper. OH THE ?EARL OF THE FIELDS. and pepper. a bad gridiron. v/hen a gentle whisper came to my ear. large enough to cover the bottom of a plate. put a whisky over the herring. ^ow^^. I found three very fine mushrooms. at the end of September. and one teaspoonful of mushroom ketchup to two of mustard j rub the bones well with this. perhaps on the road home for his breakfast. and walking across the fields before breakfast to a small farmhouse. lieafl downwards. Necessity.

and place on fire. v. the aroma is so powerful as to pervade the whole Epartment. or Irish 'RaUhit. never fancy that you have tasted mushrooms until you have tried this simple and new discovery.i and a wineglass of ale break the cheese small. and place in the oven for half an hour. one gherkin. its whiteness rivals the everlasting snows of Mont Blanc. Remember the month the end of September or the beginning of was is — October. and stir until it is melted. single Gloucester. a quarter of an inch thick place it before the and as the cheese melts. i — . set it on the fire. pepper. Tiierefore. is most inviting. a little pepper and salt.-hen the glass is removed. and serve 444. or a sportsman. pepper. put the mushroom on the toast with this sauce. and take out some of the crumb and place it in the oven. some — mustard. and pour into the roll. he would have preferred to have leffc proud Rome and retire to some villa or cottage to enjoy such an enticing dish. mixed with a little flour. pieces of' cheese. 2nd. Apicius would LucuUus. Welsh Rahhit. Toast a round of bread from a quartern put about four ounces of cheese into a small saucepan or pipkin with a teaspoonful of mustard.S 3. nev(. it two . when it: taken up. and salt. quickly. Toast a round of bread .60 EEIISHES. and can be eaten 4-th. spread it I . —Toast a round of bread.p four ounces of cheese. use butter. do not remove the glass for a Aiw minutes. spread it over the breads little with a knife. roll. and one clove when warm put in an ounce of butter. They may be put into baking pans cover with a tumbler as above. good for a journey. until it is quite a paste . also a ?ircl. by which time the vapour will have become condensed and gone into the breadj but when it is. end. —Take a penny French cut ofi* a thin slice from one It is very cold. chop u. cayenne and mustard. . wliicli is the essence of the mushroom. : i loaf. modern gourm-cts. In this way all kinds of mushrooms will be excellent. with a little salt. vl some milk till reduced to cream. or boil As Devonshire cream is not to be obtained everywhere. when pour over the toast. a small piece of butter. The sight.r have gone to Greece to seek for crawfish. stir round. Melt it the cheese as above. cover with a basin. and had he only half the fortune left when he committed suicide. and the taste is worthy of /itellius would never have dined without it . and bake in oven. • filled witli vapaur.

if a large shell. their liquor. six more. may be added to any of the above escalops. dividmg the onion. it. six more. and put in the oven or on the gridiron for thirty minutes. These require a little more pepper or cayenne than other fish. and crayfish must bo first and minced. with a little cayenne and butter. a wineglass of milk. with some onions cut in . 445. also ] well washed. put them mace. brown with salamander. and a small piece of if r handy boil a fev/ mix one ounce of batter with half an ounce of flour. Mussels may be eaten a little plain. and serve. all the dry skin must be removed.'— Yaw persons know how to chop In the first place. Band a little Chili vinegar may be added. These may also be done in patty pans. adding a little chopped onion. in a pan with . Scallops. minutes. Oysters on Toast. put in small pieces. 161 £ve minutes. 1 V I I r delicious. oysters. the scallop shell well greased. then and bread crumb. put in oven. Put a quart of them iin a pan. Two spoonfuls of melted butter mixed with the fleoh of a lobster makes it very 448. and eat them plain with some of their juice. boiled. 447.---Butter and bread crumb the ^i and bread crumb. for thirty minutes .— CULINARY MISCELLAls^EOUS. and and place tliem in the oven for Berve hot. in the pan. after being slices. salt. crabs. t onious properly. and butter. and serve. put into boiling water and set. then cut tliem into thin slices. I t chop Onions. . two cloves. or on gridiron. to How . the flesh removed from the shell. (lOver tlie toast. Pieces of the liver of the cod. is a great improvement. or on a shovel. then a thin slice off the top and bottom. the flesh of the fish laid in. pepper. an4 449. A little . and some of their liquor cover thick with bread crumbs. put them on a sharp fire for ten open. season again. scallop shell. a quarter of a teaspoonful of j pepper. or they will oe bitter. well bread crumbed. 1 — Lobsters. season. I —Open twelve very large minutes until set. put in six* oysters. and sugar and the juice of a lemon. stir round serve. then remove the beard and black part. Oysters iflain 5caZZ(5pec?. parsley when they will all 446. when near boiling pour over the toast.

t half a pound of hmwn sugar into an iron saucepan. . —The word larding has very often occurred ii: be thought to belong to a style of cooke^« On the contrary. squeeze them dry^ then put them back on or sometimes only rubbing the pan the board. for some stews and soups. and if French receipt books are exactly copied. use where required. and chop finer the m^eat with the onion is quite suiFicient. — 452. of a small bunch of parsley. put them in the corner of a napkin or cloth. which will hold a small strip of bacon when put between them.. for it must be remembered that the further north you go. until quit€ black. and melt it over a m^oderate fi. and leave only half an inch out . our receipts . stirring it continually. Get vfhat is called a larding needle. or too sudden a hea* will make it bitter. two sprigs of thyme. Bunch of Sweet Serhs. In many of the receipts is mentioned a bunch of sweet herbs. eight pieces to each pound. that is. Larding. but it must become so by degrees. and will make lean meat go much farther than with- out it. a piece of steel from six to nine inches long. Bread Crti.'—Tske a piece of the crumb of stale bread not too hard. If a very sliglit flavour is required. and in ten minutes the sugar will be dissolved. it is no wonder that complaints are made oi the preponderance of the flavour of the onion . and having four slits at the other. put each one after the other in the pin. four sprigs of wint-^r savory. which consists. then add two quarts of water. like in the north of England. They will perhaps cost tenpence. the stronger the flavour of the root. wash them in water.r8 for about twvsnty-nve minutes.it is an economical too good for the cottage. Brotmiing for Smices. then pass it through a coarse sieve or cullender. insert it in the meat. bruise it with your hand. and one bayleaf . it may process. six of thyme.162 CULIKARl MISCELLANEOUS. and one bayleaf if no parsley. in which case. Cut the pieces of bacon two or three inches long and a quarter to half an inch square. m 450. pointed at one end. vlien chopped. cut crossways to form dice. 453. or in cloth. and the onion is strong. 451. ^^Vu.mhs. Bottk for use^ .

pig. boil lor one hour. room for their swelling. and be v/ell separated. a used : it make it cut firmer. season. 163 i \ 458a. 454. pickles. — ' ^ : Tease Puddmg. and use where pound of bread crumbs and one more egg may be a quarter of pepper. according to fancy. or game . quarter of pepper. or in the oven. but leave them till tender. capers.— Put one quart of water in a pot.—Vxit pint of split peas into a cloth. A little butter may bo added . anchovies. a tea- chopped.CULINARY MISCELLANEOUS. mix well. poultry. ^ boil it. wash half a pound of . 455. and serve with boiled pork. rice. either for stews. boil in a gallon of soft water . salt. put it back in a pot which you have slightly greased with butter. — These stuffings are varied by the mixture of a little cooked nam. and two eggs. half ©f salt. Or when plain boiled. . put it- in a basin with three quarters of a pound of bread crumbs. and the peas are done. To the above quantity of stuffing. 456. sheep. shape and serve. ffoiD to Boil JSzc^. s a basin. olives. Biscuit ^<2Z^5. and throw it into the boiling water boil for ten minutes. imtil wanted. then add a teaspoonful of salt. ten tabiespoonfals of biscuit powder. if good.. two passover biscuits soaked in milk or water a few bours before three teaspoonfuls of onions . c h can be omitted . 457. or until each grain is rather soft. 458. In fact. each grain will then swell up. two ounces of butter. or lemon whole eggs. Veal Stuffing. gravies. a variety of ways. they will take an hour. tie again in cloth. mix well and use. adding a little more seasoning. beat up. or even red herring. chopped fine. or lamb. mix well. spoonful of peel directed. half of pepper. si> leave i if scarce. pass them through a sieve or cullender. but separate drain it in a colander. one of parsley..—Put in a basin half a pound of suet. or sauces. butter in. Liver Bluffing. which. Goloured Wate7\ Put in a basin a pint of water and two teaspooiifuls of the above sugar browning . let it swell slowly near the lire. for ary dish you please. — Chop half a pound of suet. three A will little thyme. mix well j use where indicated. chop fine four ounces of the liver of either calf. open the cloth.

and parsley pound of raw chopped crumb or biscuit powder. either for so^ap. let it . two eggs to be added. pepper. quarter that of pepper. make into balls. cake batter. into a pan six table- spoonfuls of flour. and More milk may be used if liked. Commoner Sort. pot or stew-pan tv^o quarts of water . —Put be rather firm to the touch . or boil gently twenty minutes. Use as — stuffing for any kind of fish. or under a joint in A a well-greased tin. half of pepper mix well with a pint of milk mix very smooth. 461. put into a basin with a pound of fine bread crumbs. Cod Liver Balls. This is as good as pan. put It back in the psn^ till macaroni. liked. two of salt. Half a three quarters of a pound of bread . chopped onions. used for a toad-in-the-hole. makes an agreeable change . a pinch of ground ginger. beat an little parsley. make them stew with meat. Toad'in-tJieSole Batter. three eggs . aiid stews of Bize of a walnut. A little nutmeg may be used in it. a little suet. CULINAHY MISCELLANEOUS. mix all well. 460. it will also make nice puddings.164 using . have no milk or eggs handy . one ounce of butter let it boil in an iron add two teathen add one pound of . if salt. use where directed. or a little spice. salt. if baked alone. two of parsley. hall one of pepper. liver. they will take about thirty minutes to cook slowly. pudding. use them v/ith any kind of stewed fish . whi'cb dilute very slowly with one pint of milk. and use where 459. one teaspoonful of salt. 462. For toad-in-the-hole use water. . A Common Batter. boil tender . two teaspoonfuls of chopped onions. 463. or fat chopped an improvement. These are excellent all sorts : m any tKicfe in balls the soups or ragouts. add one spoonful of Q^^^ well in it. roll them in flour. or to be dressed with cheese. Drain it in a cullender . — — Put . spoonfuls of salt. mix with two whole eggs. is How to Boil and Dress Macaroni. it is then ready for use. A — if you fine. four eggs. —Put in a basin six good table- spoonfuls of flour. Cod Liver Stuffing. One pound of liver chopped fine.

CULT^AUt MISCELLANEOUS. 165 outtcr. and cui'rants. fill your preserve jars. Currant Jelly. Thus.. When cold. and boil till every currant has opened . can all be do. put on the fire. then pas. then turn it again. salt. Cranberries. 464 Hoto to Toast Bread. Jam tagers have generally of all Mnds. and let them remain in a rather cold place. clieese or more. any of which can be pan with three quarters of a pound of white powdered sugar put the whole on the fire. and cut the toast into four or six pieces should you require six such slices for a numerous family. -^^Mmo^i all small farmers and cotsome kind of fruit to spare at the end of made into jam. then begin to move it gradually to and fro until the whole surface has assumed a yellowish-brown colour. and then as many slices as Contrive you require. cover over with strong white paper. and more sugar. add to it a gill of water. rather less than an ounce. and cover over wheu cold j but. if it sets.) spread a piece. then with a sharp knife cut off the bottom crust evenly. 464a. —Procuro a nice square loaf that ias been baked one or two days previously. hold it another minute. : . and boil till rather thick or try a little on a plate. stir with a wooden spoon. and is quite clear.. I through a sieve or cullender. Raspberries and green gooseberries will require a little more boiling. fill your preserve pots. by which time the bread will be thoroughly hot.^ the juice pound of white sugar. and well worthy the notice of vegetarians.^. You will then have toast made to perfection. to be sure. aqA four ounces of pepper . try some on a . about an inch from one of the sides. over. with tht talks . have some fresh or salt butter. to have a clear fire place a slice of the bread upon a toastingfork. . and when the preserve begins to stick to the spoon. lay it then upon a hot plate. toasting the other side in the same manner. then turn it. about a quarter of a pound of butter would suffice for the whole. about a quarter of an inch in thickness. 464b. pick one pound of strawberries. hold it a minute before the fire. for strawberry jam.'^Q the same way. (which must not be too hard. put them in a the season. ^"Put in a pan half a sieve of fresh gathered currants. cherries. mulberries. It will be found light and nutritious. a little and toss it well together and serve. as pressing it upon the toast would make it heavy. and to every quart put one boil fast and skim.

confidence in what they would provide. Med seasons tliey grov/ pickled thus lay : —Cut them into thin slab. keep stirring it until quite hot. Cahhage. which place over the fire. when they should remove the hard ba stalk. and only cold vinegar used. In country places. and let it remain three weeks before using. and boiled for making the coffee of the next day. as mixed pickles can now be bought cheaper than they can be made at home. The grounds can be kept. and pour over cabbage cover the iar. A FEW ORIGIITAL HINTS ON COFFEE. &c. or pass it through a cloth into a coffee pot. I bought a quarter of a pound of ground coffee. slices. ETC. A bunch of sweet herbs boiled in the vinegar is an improvement. cover larger tlian others. whom I taught to cook the ox cheek. then pour over t][uickly a quart of boiling water. clean off all the salt. a l«. Giles's gave great satisfaction to my septuagenarian pupil. by which at least a quarter of an ounce is saved. If it sets plate before potting. or two large ones sliced. then fill your cup without shaking it . TEA. and to every quart add one ounce of black pepper. intending giving them a lesson how to make coffee. keep it not far from the fire. and she and several of her neighbours clubbed together to give a fashionable ^' tea" which of Having but little course my vanity made me immediately accept. and warmed again. and place them on a them now and stone jars 5 with salt for twelve hours. I recommend that half boiled milk should be used with the coffee. but not to shnmer . them in some vinegar.« 166 HINTS ON TEA. but I do not approve of it. . The idea of warming coffee is my own. where milk is good and cheap. being hard and indigestible. but take care it does not burn .3w rasp!)eme3 added is an improvement. then. I send you no other receipts. Simplified Mode of Mahing — Put one ! | \ \ the result of some of my experiments with this first tell you that my exertions in the fashionable quarter of St. close it immediately. boil for five minutes. Onions may be omitted. ounce of ground coffee in a pan. PICKLES. turning boil . and the economy is full ten per cent. 460. On my arrival. Coffee. I was received like a princess in a fairy landi The following is system. well it is done . COFFEE. But I must .^—l perceive in most cottages the gardes possesses a few of these exceedingly useful productions at some 465. or it may be made some time previous. and seven button onions.

but I have found it an economical plan to make the ground cocoa hot. White and Fair* child . ETC. adding a little milk. 1 poured on the water. and then poured it out into the cups. in my opinion. a good cup of coffee cannot be made without the intro^ duction of a little chicory. Chocolate can be made the same way. They then it. I set cheerfully to work. In the way of coffee. and stirring it till the powder was hot. not having sufficient utensils . but a genuine British bit of solid work. keep stirring. Covent Garden). and sugar. I cannot but admire Messrs. although they bought it at the same shop. the sole having a very uneven appearance. and paid the same price. the tea was ready. and when just on the point of boihng. serve. and kept stirring all the time. begging the old lady to keep turning it round. not a French dancing shoe. v»rith the best milk that could be got. when walking by chance in the Borough. and it was declared by all the old dames present that they never had had such a cup ot tea. at tlie cost of few pence. and they could not account for such •* legerdemain." but would endeavour to imitate it. with a Bpoon. and placed it close before the fire. which I had placed by the side of the fire. with wall flowers from tlie neighbouring garden (the best in the world. Thus terminated the entertainment given to me by these poor but grateful people of the black back street of St. but ornamented. hold of an old pitcher. COFFEE. In the meantime I had put one ounce of tea into a large teapot. at the shop of Messrs. but to self then* customers the one separate from the other. which ia Jn no account to sell any ground coffee mixed with chicory. I put into each cup a good teaspoonful of canister cocoa. only stirring it more.HIN^JS the fi ON 2!EA. adding a little water. and I must. I then poured three quarts of boiling water. in it I put the coffee. and received the compliment of an old fihoe being thrown after me. although I am aware that some dealeiy imposed on the public by selhng an article composed of chicory av a coffee price. v>ing studded with seyeral dozen of iron naUs. while on this subject. I was greatly thanked on my departure. with half a teaspoonfuj or sugar. but clean. generously dispensing their perHaving cordially fume over pyramids of muffins and crumpets. 167 \\i*^le parlour was not only clean. nothing can be more pure than what I bought the other day from the canister. Giles's. be allowed to state that. in order that the leaves should get hot. allowed it to stand for ten minutes. By the time the cocoa had been partaken of. Place it on the fire. The coffee being partaken of. that they should immediately give forth their aroma. and got. I made the cocoa thus. it gives it a richness which is not got by the usual system. so that when the water was poured on them. White's plan. to • ' . holding the kettle in one hand and a spoon in the other. shaken hands with my host. ii you have no chocolate pot. and mixing it smooth with either cold milk or water. iE my opinion.

but then. which one of his greatest treasures. would soon send us to an early grave. that our duty ia almost at an end but here is one important item which supports the vitality of man as much as food does. in fact. dearest. then. that I am deviating from the purport of our present little work. You probably will again remark. As far as the food of man goes. it acts on it gradually. and materially affects the functions of that most important part of the human frame. important.168 BEVERAGm recommended to me some canister coiFee. one is inseparable from the other to drinlc without eating.• : without drinking. if it does not disturb its functions immediately. jBO much care in selecting his beverages. When suffi^ently roasted. lie considers an " epictire'' is to select the best of wines. where some very extensive rooms are fitted up for the purpose of roasting . On opening the canister the aroma was very refreshing. are sometimes forced on it . acting in accordance with the wonderful works of nature. and not for the wealthy few. than to have a muddy one ? For I have actually s^a peopk the simple sLripk the i^aining^)?^ they drip froii^\ the roof of a house society. it upsets the digestive organs. refuses any food or drink that does not True. then put them in a furnace whicb roasted the berries in a most scientific manner. he then put some coffee-berries into a cylinder six feet in length and twenty inches in circumference. I beg to forward you one of the four quarter of a pound packets I bought. why should not a poor house* wife be as particular in choosing her more humble drinks ? Is it not more desirable for the axtizan. which. True. fuU of health and life. BEVEEAGES. and in course of time entirely destroys its coating or toilette. patented and prepared only by them. by alluding to the higher class of Uving in its pages. scientifically classing them to the various courses of his dinner. My excuse is. the pride of — j . I believe. while hot. bad food and beverages of all kinds iiccord with its functions. the coffee was. and put into stock. that great care should be taken in what we eat or drink ? The best of food is often Amongst the higher orders of spoilt by drinking bad beverages. being turned during the while by the aid of steam power. Is it not. put in a steam mill and ground. I admit)^ he very civilly asked me to follow him to the back of the premises. On asking how it was roasted (rather a bold question on my part. the stomach. or to eat . that if a rich gourmet take. while in reality it is intended for the million. to have with his meal a sound clear glass of pure water. if too much is taken of one or the other. being forced from the mill into the canisters and sealed lip as soon as possible. On testing it I found that an ounce made one quart of excellent cofiee. who cannot afford to drink much beer. I mean beverages .

of Regent Street. preferable to any heavy stout. To our friend Dr.BSYEBAGm Bea of letting it rest for it jfetill. although there is not one Englishman out of twenty who visits France. having. It appears that this gentleman pays an annual visit to the different vintages and villages which encompass the banks of the Garonne. a reduction of the duty on these simple but generous wines would take place. or "bettef by passing it through a clean cloth. and personally superintending its make. as he stated in his letter. Julien. 169 a minute never entering their hmxds . The principal wHnes are called « La Rose. v/ho would not understand their properties. remaining there all the brewing season. pale ale." " St.'^ " Sauterne. there is nothing I miss so much a3 that light and cooling drink called by our allies " Viji ordinaire^'* though I was in hopes that after the great exertions made by several members of parliament. for his sending to me the other day a case of pure French wine. London. but who in time takes a liking to thesa really harmless wines. all of which are highly recommended iby the faculty. or light table-beer. been present while it was drawn from the rough French cask. I was more astonished when he informed me that its price was . as they facilitate digestion. and was purchased from the famous house of Campbell. For those in middling circnmstances. For those who cannot afford to buy malt liquors or wines. wh^iob will be found e^treiaely aiso useful for people in small circumstances? . Rhenish wine.5 been led to try the following receipts.^ and numerous other kinds. recollect that nothing assists digestion and refreshes the palate more than a good glass of light wine i and therefore it would be a great boon to the public if they could be imported free of duty. though probably they would not be partaken of to any great extent by the masses. Since my return from France. Light Amontillado. are ' commendable at meal-times. or giving it a boil^ end letting it get cold before drinking. for any doubtful water will improve and get soft by boiling.only twenty-eight shillings per dozen. King I am much indebted. I lis. who can afford their malt to clarify is liquor at their meals. or ale." " Vin de Grave. however. and Bucelias." " Barsac. I do not want to deprive you of your sherry or port before or after dinner . after having had a conversation on the above subject. and jjur chases largely from the peasantry.

k and drunk when cold. be written for the middle classes of we find at the beginning. and bottle. Midherri/. to a gallon of cold some raspberry. Figs and French plums are excellent . cullender.— QxA in very thin slices three lemons. bruised with 472 For Summer JDnnJc. oi also directions forjudging of the finest meat. how to market and choose the best joints but nothing is said font the qualities of each should be known. 468. adding a acid added to these renders them little cream of tartar or citric A -i snore cooling in summsr and spring. pass the Mquor through a and bottle for use. A SERIES OF NEW AND CHEAl' BKINKB. cut up one and boil them until each one into quarters.—The same.^ in a basin. passed through a cullender. done in the same way as apples.. Another way . Apple nice ^«^6r.owly toasted makes a very nice and of pearl barley 469.— One pound of red currants. the people of England ^cond and third quahties.— Rhubarb. directions fish. and boil for very nice drink. add half a pound of sugar. may be ^ A same quantities. and T 471. For Spring Drmyt. 467. Apple Toast and till it Water. raisins. piece of broad. little lemon-peel. half a pound of sugar added and bottled.— quarter of a pound one hour. bruise. ready. and added to the above. place : tho taking care not to cork tlie bottle. is also a instead of toast added to the above. Put a gallon of water on to boll. It is then ' altogether. in the sugar.jyo CHEAP DPJNKS. until in pulp. adding more Also green gooseberries. how jdl the best. and keep it in a cool apples may be eaten with sugar. allowed to settle. then put them in a gallon pan. consume 5 . •' My and of which are supposed to -deab Feieot).liquor as above. 473. also used. boiled in the above 470. Apple Barley Water. which two-thirds of haunch of mutton. put them in tlu water. ! ON MARKETING. again with half a pound of brown sugar. let it get cold. refreshing drink for invalids. and pour boiling water over. well stirred.Wtry. either white or brown. pass the . in laro-e type. water. put them s 47lA Lemonade.— Half a pound of rice. scum. All kinds of fruits may be done the same way. pound of apples. s^. but rarely vegetables. add the sugar. if approved of. society.—A gets quite black. boil it up they can be pulped. is very cooling. little ginger. add a gallon of water.—Bake the apples first. and stir weU.—In most cookery books.

—The cr five years old . The second quality is not so well covered with fat. To ascertain if fresh. the fat rather yellow. therefore. and do not let it be seen. if moist. all those parts which can be digested is good food for man. of the animal. I — — t J t Lanih should be four or five months old. our duty here to teach the labom^er's and cottager's wife how to buy ife would have up the supposed our ofFal. but. from over-indulgence in luxuries. Jnd will keep sweet but a short time. place the finger between the loin and kidney. and on which so many iifl«. of course. the kind of cattle brought to market. feet. clear. there may be some who. This is. but as butchers generally remove it. the flesh a faintish white. Third quality. wholesome. The fat is rather spongy. the meat softer. red colour^ the fat firm and white. th© head. i^rloin of beef. one-third of the people would be starving. &c. cheap^ sweet. and a population of dogs (as in Turkey) to be kept to eat At the present the French. unless the animal is diseased. but the quahty of meat depends upon th© . and every joint presents a coarser appearance. and red. end. first Mutton. quality of mutton ought to be between four but at present it is rarely got above three. the meat short and tender when pinched. The flesh ought to be a darkish. a sheep which has had some disease and recovered . liver. have so brought the stomach into that state. and ought not to be too fat. lean. and the fat adheres firmly to the meat. or sheep's head. pay higher prices tfor that kind of meat. The third quahty is flabby. for we may bo (quite certain that. or tainted. and leave the other parts cheaper for thoso having healthy and good digestions to feed on. jnoment our soldiers. will be easily ascertained by the smell. &c. or the skirfc of beef. if very bad and diseased the fat will be yellow. these persons must. and often under two years. and nutritious. and the lean flabby and moist. and a deep red. the fat ought to be white and light in appearance. the flesh rather ted. &c. The flesh will be paler. Such ought never to be the case in a Christian country. the fat a faint white. thirty to forty I Most towns and counties in the United Kingdom diflbr in Beef. and ought to weigh from pounds . which is by them declared unclean. the lean close and rough grained.'. To ascertain if it is fresh proceed as for pork. the liver would always show this.^ent — i opinions exist . If the directions of those v/orks were strictly followed. are [(feeding excellently off that which is thrown away by the Turks. perhaps. It is not our duty here to Iriention the breed which we think the best. that there are but certain parts of the animal of which they can partake . as well as those of allies.ON MAUKETINC. smooth. It is. and firm to the touch. and the flesh loose from the bone . 171 but never of tlio neck or scrag of mutton. you cannot judge from it. Second quality..

Po?'. The neck is the first joint that becomes tainted. and the fat a dead white and the bark rough. Tlie best quality of beef will have an open grain.-—The quality of this entirely depends on the feeding. how plump it looks: these are often produced artificially. this horn or bone will be soft or tender. no streaks of fat between the grain. When veal has to be kept. Calves' liver should be firm. and free from gristle or spots. and equally as nourishing as the first. then the meat will turn out good. and becomes harder the older the ox. and will be much more juicy than the cow calf. darker in flesh. and killed at about ten weeks old. with the fat at the end of a pinliish white. fi'om being fed on oil. tough under the finger. although the meat may be tender and rich. and. the fat a pinliish white. and the bark smooth. A friend mine made various experiments. feeding''. The grain should be close. the fat a dead white. unless it has afterwards been fed on turnips. and more particulaiiy on tiie same IJtte of pigs. It is caused by the calf being reared in the open air.?7. But the best plan to judge of the flavour of the meat before you do it by eating it. The same holds good with sheep.172 ON MARKETING. the fat hard and skinny.. and white. nourishing than the very white veal. it is the easiesfc. from its being whiter and having the udder. the fat white. it should always be hung up. — The preference is usually given to the cow calf. and the vcirious sizes and difibreat flavour of the meat 5f . To ascertain the age. and neveJ allowed to lay on anything. firm. but if a bull call has been properly fed. will be wasteful in cooking. then that meat will eat hard and flavourless.cake. but if the tongue should look dark. the grain is very close. may be slaughtered in the country. but not so delicate or digestible. There is more difiiculty in the choice of veal tfiati any other meat. and if it is plump and has a clean bright appearance. not a dead white. paler in colour. The second quality will be close-grained and rather flabby. Veal. Some of the best qualities will have the fat yellow. although the general opinion is. look at the bone or horn which runs through the ribs of beef. and of deep brickdust red. I often hear how white it is. nothing can be finer in flavour or closer in grain when cooked. The third quality. be coarser grained. and the lean red. if a fine four -year old heifer. If the suet under the kidney is soft and clammy the meat is not fresh. briglif? red colour. is to look at the tongue of the bullock. that is the first class veal. or it soon becomes tainted. the third quality will have less fat round the It is often more kidney. and the kidneys well covered with The second quality is thick white fat. the heart should be surrounded with fat.

and that firm. skm be detected by removing the feathers otT tlie under if the skin is not discoloured. SucJdng Pigs. The second quality of pork may be very good.. —The means of : telling the various qualities of poultry are well known the age is known by the spur. solid. The new breed of Cochin China fowls. The age may be known by placing the thumb ir-to the beak. and the tongue and kidneys discoloured. This can be done with all Geese the same. 173 tliat wliafcever was extraordinar/. There is. of which the best tor eating is the grey kind. White legged fowls are generally which will cause kinds of poultry. bu^ toe tlesh will be hard and red. and the nose will detect it immediately. In country places. perhaps. and is may young \ if not. but it is questionable if so tender. Poultrif. them to eat tender. Ducks should have the a clear skin. a teaspoonful of vinegar. the fat soft. are tlie best. it will much the animal is v/ell ied and healthy.^ Ioniser before cooking to be eatable. the tongue clean. and not too large in size. Q-ame fine. feet supple. Turkeys should have neck long. and the quality by the skin. no poultry in the world that comes up to the wellied Dorking capon. shortly before killing it. the breast foil and hard. if fed and treated in the same way as the Dorking capons. it is openly- clammy and moist. this is much better than touching the meat. and holding the bird up with tlie jaw part of the beakj if it breaks. if the tongue is clean and full. it is not fresh. and remove them. where chickens are sometimes required to be killed in the morning for that day's dinner. —The skin should be clear and fresh. is to take wuth you. . full. but there are black ones equally as good. in many large towns in England. breast full. and insert them in the flesh near the bone. a pig is There be one tiling very certain. they are fresh. and the fat a yellow white. or any meat. not too much fat. If the flesh is should be scraped after being used. and white. it part of the leg. it is old. and firm legs. better in size and quality if kept Those breeds that clean and well vv^ashcd at least once a week. The third quality. it is best to give each. produce a fine close-grained meat. and yet. the flesh of a pinkish hue. These skewers tell exposed for sale. OH MAKlIETINa is . in hot weather. to market two wooden skewers. preferred. The best plan to the freshness of this. might produce a larger fowl. fed upon. ap^"^ requires kecpin. and pinkish white. the meat will be coarse-grained. Measly pork maybe known by the little kernels in the fat: it is not allowed to be sold by the butchers.

H. should it consist of four rooms. I would remark that. one double. and not. and the back one a washhouse and receptacle for dirt. which latter I disapprove of very much. could be given that would be a better promoter of peace and happiness in their home. and to cook it properly. cullender. which have cost me both time and trouble. or a threelegged black pot. the latter article I consider the most essential requisite of a cottager's dwelling: it should possess two gridirons. a wooden bowl. as there ought to be two in every dwellingjhow ever small. require the proper furniture wherewith to do it. three basins. a cullender. and that hereafter kitchen utensils may be considered proper to give as a wedding present to a couple commencing housekeeping. chopper. or perhaps only one. in like manner does every person wishing to economize his tood. as is often the case. a large knife. two wooden spoons. proper shade without the necessary colours. The back room should be fitted up with a proper grate. and add greatly to the cleanliness and comfort of the dwelling. a ladle. it would prevent the continued draught and blowing in of the rain and dust. with oven with these most ot the receipts in these or the painter produce the A^ a workman cannot work A : may be cooked to perfection. baking pan. more humble abode. &c. in which case I would recommend.174 KITCHEN REQUISITES. a baking pan. will perhaps not be able to afford so many articles of furniture . a large iron spoon. a paste brush. a porch. as well as months of travelling. the kitchen should be the back one. in my opinion. and a little sink to hold a tub. a rolling pin.B. or bowl. It should have the requisite shelves. made into a kitchen and sitting-room. gridiron. Whilst I am on this subject. two tin tart dishes. three brown basins. a chopper. instead of the gallon one. holding one gallon. six bread tins or pans. earthen pan. one quart. It is to be hoped that these pages. with oven and boiler. but if built upon H. in this climate. a stove brush. nearly one half of th$ For baking stewing-j>an^ see Appendix. properly without the requisite tools. Kothing. gridiron. three black saucepans. they do not require it. will be read by many above the class to whom it is more especially dedicated . the black pot. or second door . or spoon. which. as being the most serviceable. all cottages or houses require. Prince Albert\s plan. ladle. frying-pan.* receipts may ha dj pages . one single. and a copper holding at least six gallons. halt gallon. KITCHEN REQUISITES. the Ixont one. And with the pan. and thus avoid a great deal of illness amongst the inmates. and frying-pan. I am certain. possessing two rooms. In a superior cottage. two tin tart dishes. a large and small frying-pan. and with a tap or pump for water.

still. Vegetables such as cabbage. in general. during the summer. . both globe and Jerusalem. asparagus. spinach. longer than twenty-four All hours. buy any vegetable on any part of which decomposition has commenced to any extent. some use to humanity. {ition always takes place. ii^ on tlie contrary. —Wonders will never cease I am happy to say. to transmogrify his coarse food to a nice stew. will this state it will keep much longer. has at last proved itself of this ingenious apparatus. salads of all kinds any of the above will not keep fresh after being cut. Another way to ascertain if vegetables are old gathered. so unsafely built in the air but the superiority of this little aerial pigmy much above that can have as many ascents in is so of his brother monster balloon. artichokes. In this unassuming utensil. 175 ON THE SELECTION OF VEGETABLES As regards vegetation f]-esluiess. leeks. cucumbers. the wealthy epicure and great amateurs of cookery will be able to dress a most reclierclie dinner before the dining or drawing-room fire. turnip-tops. the cottager will be able. as they then can be had cheaper do not. and. carrots. when the bloom disappears. before fiis humble fire. instead of causing them fear. which I have now in contemmust have sprung out of those atmospheric castles . cauliflower. however. for it actually refreshes and elevates the spirit of the spectators. that you. or even his fingers . as if eaten in : be found injurious to health. without the slightest danger of getting upset. and is of a softish consistency. and twice that time in winter. it is capable also of successfully braving the strongest current of air . for. In every cottage bread will be lighter. vegetables should be kept in as cool a place as possible . This little oven has not the sliglitest resemblance to our magic .soyer's aerial cooking stove. contrary to all aeronautical notions. and contain more nutriment. peas. its descent is even more agreeable than its ascent. is to break a piece off any one with the hand . and ballooning. the eye can «oon detect tlie glowing whicli nature deposits upon such delicate articles of food as . whilst descendiiog to terra firma. if it snaps crisply it is fresh . My deaeest Eeiekd. roast. apparatus. in which considerable evapo. even with a parachute. common greens. the course of a day as you choose. or baked pie to perfection. than when baked in a large oven. it is time to make your bargain. Eloise. SOYER'S AERIAL COOKING STOVE. beans. celery. it is stale. and should be bought accordingly. no doubt. plation before me. it has a flabby appearance. without soiling his apartment.

it can he made for a few shilhngs. adding — pint more water. or peel chopped . a cheap pudding. two ounces of rice. If any flour is handy. and. as well as vegetahles. it is then ready. Times of the 22nd January. if handy. when boiling. and boil from four and a half to five hours. Beef Soup. let simmer another hour. 2. let soak ten minutes . Mix all well. I may say. A little spice. boil an hour longer. and made sweet and savoury pastry in it. adapted not for the millionaire huti No eggs are required. wliich. enough to supply from ten to twelve is Here people : Heceipt. In fact. ditto of chopped treacle. Camp Sowp. &c. or lemon. a real petit hijoux de families not quite so large as our extensive friend Signor Lablache's favomite hat.) No. — A tablespoonful will well sweeten half a pint.—Vvit half-a-pound of salt pork in a saucepan. 1. copies of them will he printed and sold with the apparatus. and dressed fish and meat of all kinds. I have made good soup. sugar. half a pound of stoned suet. put in a cloth or mould.-*-Mix half-a» . ditto of currants. I have already tried many receipts in it. a httle brandy. fraternizing' PLUH-PUBBING FOS THE MILLION. will be an improvement..— 176 etove.. No. A PLUM PUDDIXG FOE THE MILLIOI^r. and which is now largely with our troops and allies. &c. as I think. make some dumplings thus. that in reality it is almost a complete kitchen in a very small compass. OR A LUXUEY FOE THE AETISA]^. This little apparatus will he dedicated to all classes. stirring once or twice. Sauce Melted butter. in the war camps in the east. CAMP EECEIPTS FOE THE AEMY IK THE {From the EAST. two tablespoonsful of and half a pint of water. having also roasted and baked meat. adding one teaspoonful of sugar. —Put in a hasm a pound of flour. break in six ounces of biscuit. for the million. and juice of lemon. from the model which I now have before me. all of which have more than answered my expectations. two pints and a-half of cold water. 1855. or a few drops of any essence.Proceed as above. was made for the wealthy only. hut more particularly to the masses. rum. if handy. 'Raisins. and it costs only sixteen pence to make a good-sized one. and a quarter one of pepper.

when Lot through. melt it and put in the meat. I have used the green tops of leeks and the leaf of celery as well as the stem. a pint o^ water. put on the fire to stew for fifteen minutes. sauce? . turnips. Any savoury herb will improve the flavour. three pints of water. and found that for stewing they are preferable to the white part for flavour. may be done the same way. 5. roll them in iiour. 4. and half-a-pound of potatoes used instead of the rice. boil gently two hours. which would spoil the broth. previously well washed or peeled. half one of sugar.^ater. or potatoes. as for salt beef. For this receipt half the quantity of biscuit may he used. cabbage. Meceiptsfor tJie Fryingpan. or until the peas are tender. half a pint of peas. four ounces of vegetables. and the meat is therefore too salt. or even soaked in water a few hours if convenient. half an hour will cook them. cut half-a-pound of meat in large dice. curry powder. the whole of the provisions may be cooked at once. pour over a biscuit previously soaked. put in half-a pint of water. cut in slices. as some require boiling longer than others. — The addition of a is J^lso ment. No. mix all well. divide beef. add an ounce of fat. to throw this water away. then add two ounces of rice. add a teaspoonful of flour. and serve. it ought to be well scraped and washed. on the fire. leeks. No. or any of these mixed to make up four ounces. or mutton. if handy. put your pan. and. serve round v/ith the with enougli water to form a thick do«gh. add a teaspoonful of salt. as it will keep for some days this time of the — — — year. stew gently till done. The meat being generally salted with rock salt. 177 it pound of flour into pieces each the size of a small apple. putting th^m in the pot with the meat. 3. is an improvea pinch of cayenne. greens. fry for ten minutes. Stewed Fresh Beef and Rice. or spice. stirring now and then. Fresh pork. as far as the cooking goes. veal. keeping the bones for eoup. Put in your pot half-a-pound of salt pork. celery. half one of pepper. and is easily warmed up again. and serve. let simmer for fifteen minutes. and serve. Note. —Those who can them a great improvement obtain any of the following vegetables will Add four ounces to the above soups: — of either onions. but if the last cannot be done. an onion sliced. season with half a teaspoonful of salt. stirring occasionally. JVb. if to be had. as little pepper and sugar. one teaspoonful of sugar. For fresh beef proceed. Put an ounce of fat in a pot. as rations are served out for three days. carrots.— CAMP RECEIPTS FOB THE ARMY. taking care. which should be quite clean. before using for soup. Those who are fortunate enough to possess a fryingpan will find the following receipts very usefal: Cut in small dice half-a-pound of solid meat. flatten with your hands. Fea Soiip. Soup find separate. adding a teaspoonful of salt to the v. parboil it for twenty minutes in water.

it must be well soaked previously. as it is taken out in skimming . skimming off every particle of fat . is done by merely omitting the vegeand clove the butter cannot be objectionable. boil the meat plainly. and only requires warming a short time. vermicelli. Time your pickling according to plam pickling. small legs. or parsley may be added. and let it simmer at the corner of the fire for half an lioui. moisten with water to form the consistency of thick melted butter. having wiped it clean. about an ounce of either. I have always had a great objection to passing broth through a cloth. when done pass through a sieve. or. shoulders. and serve. as it frequently spoils if its flavour. black puddings. wanted : tables in it if required. turn it over. it is then ready for cooking: half an ounce of peppercorns. edgebone. omitting the salt. or until set. a small onion sliced. chops. or oil. until it produces a thickish gravy. &c. or with greens. Put in a pan or tub five three ounces of saltpetre. pearl-barley. for a change. A little leek. turn three or four times. rub it well with JPiclding salt. cheek and feet the same. which put into a stewjian with two small pots of butter. then pour it in the pan. flanks. Good — pounds of the above mixture three or four times. dripping. celery. letting it remam far one or two minutes. they womld De the kind of thing to be sent as presents to the camp. and. an4 two saltspoonsfol of salt .178 CAMP RECEIPTS FOR THE ARMY. A few minutes will do it. in small quantities will would be very relishing'. may be served The same. or dumplings. and pickles used these are articles which — —— — for Beef and Porlc. salt or fresh sausages. pig's size. put in the meat. and season with salt and pepper. then the next day cut what is left in small dice put in a pan an ounce of fat. For NEW WAY OF MAKING BEEF TEA. or cabbage. slices of any kind of meat. as keep for any length of time. stir the meat round over the fire for ten minutes. and belly of pork. As fresh meat is not easily obtained. Kound of beef. add in fat. as for beef. butter. will vary the flavour. Cub a pound of solid beef into small dice. any of the cold salt meat may be dressed as above. when very hot. . If the meat is salt. say four ounces pour in the following: Mix in a basin a tablespoonful of flour. To cook bacon. put in the meat. omit the sugar and saltpetre. then add a quart of boiling water. are the pieces generally salted . plain. or a few aromatic herbs. letting it remain in pickle for a week. or ox tongues. &c. let it remain a few minutes longer. shake the pan to loosen it. a clove. steaks. breast.. rice. half a pound of brown sugar for a joint weighing from ten to twelve pounds. Make the pan very hot.

should be sawn carefully. These being most difficult joints to carve. A little fat and gravy should be served on each plate. helping thin slices of pork . which will give you a iaiJ . I insert the following lesson on that culinary accomplishment. Mutton reqmres to be cut rather thicker than beef or veal . as by this means all the gravy runs out. and take away any unsightly bone to give it a good shape. cut as round of beef. pork the same. how few there are who understand that apparently simple ai't. each slice retaining its portion and it is far better. or breast of either veal. and sirloin. Kibs of lamb. holding it in the left hand. ought to be cut thinnish. you must truss your joint with taste. — mutton. pork. which you can soon learn to do by paying a little attention. and instead of letting the butcher divide the bone of a loin of mutton carelessly. following. knowing what an important item it is in the art and mystery of coolvcry. My way of carving a leg of mutton is by putting one prong of the fork in the knuckle-bone. Roast bacon or fillet salt boiled of veal. especially if the meat is over done. then I cut five or six slices in a slanting manner. Saddle of mutton should never be cut across the loin if you study economy. If out of a round or a silver side. each slice about half an inch thick. Ecast ribs of beef. than cutting the joint across the centre. By this method you keep the meat full of gravy. First. towards me. Haunch of mutton I carve the same. Cold meat requires to be cut thinner than For a shilling or so hot. and breasts of mutton and veal the same. and yet. carving. as near as possible. Pass the point of the knife between the back -bone and the meat. saw the bone thro'o^jh at about a distance of half an inch from each other. a little stuffing and gravy to be added. you can purchase a small saw.APPENDIX. dividing the first two or three cuts equally amongst all the plates. in an economical point of view. or lamb. ON CARVING JOINTS. Salt beef ought to be cut thinner still. Deab Eloise. giving a slice of the loin an^ one of the leg to each guest. then begin at the top and cut as thin chops in a slanting position. loin. the grain of the meat. cut it even. more especially the neck.

ribs. I required with any meat done in it. Deas Eloise. the receipt for my new pan.180 AI»PEND11. SOYER'S BAKING STEWING PAN. Deane and Dray. nroceed as above. whereas by the other way you only get enough for four or five. I have had it registered and they are now being manufactured in large quantities by JMessrs. see page 69. proportion of fafc and lean. I must say that the more I use the pan the better I like it. I first. By this method. which greatly facilitates the carving of these joints. King William-street. you can cut enougli for ten to twelve persons. and will doubtless be before the public in p. For leg of lamb or pork proceed as tor mutton. meat or Iripe (which is sometimes unsending it to the table. or neck of either. . remove the fat which rises to the top v/ith a spoon. — Since I sent you little fat is perceive that very avoidable). and for loin. having previously divided it with a saw. few weeks^ Foi In the event of stewing before fat description. breast. City.

it is suspended from the inside. starting fi'Ciii tv. William Street.relve> to the time required for the article to cook. Say it is one.EHBlX. and the other six. and on the trivet a joint of beef. Kkn^ . pies. 4Ff.. and place tb^ box on the table. and your joint is to be done at tln'ee. The pans will consist of three diiferent sizes namely. giving at the time an impul- the aid of this — sion to the penduluiJiL N. and puddings. one to hold two quarts. Potatoes may be baked round the meat. OE COOKING CLOCK. move the hand to ten. 46. to an instant. « By iiim llfc lilUu n ALAEUM. one four. or your joint will be eithei to be pi^rchased at No. This cut represents a tin pan in wbich a pudding is placed. City. little alarum the housewife will be able to tiim her joints. By winding it up and setting the hand bad:. The iire must "be under or over-done.B. Lean meat is preterable to fat for semi-roasting in the baking stewing pan. They 3re of a proper heat. SEMI-EOASTING IN THE BAKING STEWHsTG PAN. v/ithout interfering with the pudding. v/ind up the spring. previously boned.

182 Appendix. turn each piftce. therefore. the pudding baked in it will require turning. If the oven is rather slack. The above is i a sketch of a saucepan. though extremely simple. when well set. which I havs before described at page 94. and bake till done. It possesses two great qualities. cut your pudding in four pieces. replace the grating.. VEGETABLE DRAIKER. This group. SOYER'S IMPROVED BAKING DISH. is a sketch of my imp:ioved Baldng-disb. ) . and rapersedes the tedious method of fishing the greens or cabbage out of the saucepan j and prevents the now every-day evil of emptying with and a vegetable drainer. and ought to have a place in every kitchen. fitted with a perforated pan rj is perhaps one of the most economical cooking utensils ever put before the public. remove the grating containing The above the meat and potatoes. inasmuch as it saves time.

APPENDIX. with greens are half done. fire. when ready. (See Soups. DIRECTIONS FOE USE. City. add two teaspooniuls of salt. I have ordered a small tinscreen which folds in three. or whatever else tiien lift you may cook. and when the water boils put in youi* greens. half fill it with water. or salt beef. which by accident might be left in the pot To be had clogging Tip the drain. and will occupy only a small space fire. . dish up the meat. as I have not received the drawing. bacon. — <jf Messrs. and serve. before the which will greatly use. Let it boil fast until tender. on any mantel-shelf. Fit the perforated pan inside the saucepan. and With the crusher ipress lightly the water out. for suspend- to. using only half the quantity of salt . and enables the joint to be shifted nearer or further from the as occasion requires. King William Street. to the annoyance of the household. Deane & Bray. 183 the water in which the vegetables have been boiled. Its cost is very and may be purchased It will it at fit any ironmonger's. put in your greens. increase the heat when in it I cannot give a cut of in the yj?t present edition. a quantity of the thereby material.) This represents a model of a Chimney Screw-jack ing joints trifling. press the broth out^ which save : — for soup for the ijext da/s use. When any of these To boil pork. out the perforator by the handles.

it occurred to me that. and the oven hot. a. fuel.600 persons daily. saving of time. &c. and on each side is a hanging shelf. &c.SOYER'S KITCHEN FOR During THE ARMY. whilst on the march. if on an even road. that Inrge amount of nutriment of tlie food was lost. with water. or it would cook whilst on the march. i the period of the famine in Ireland. and the certainty that the men could get their food properly cooked. and with which I cooked and delivered rations for 26. little more than one ton. and a place to hold the condiments.hree feet wide. I took with me a portable kitchen. The lower part consists of a circular steam boiler. labour. and the upper part of an oven.. even in France. rations for 1000 men could be cooked by baking and ^teaming in about two hours. if a moveable kitchen could be made to travel with the army. and round the driver's seat is a reservoir for water. Within one hour after the fire is liglited the steam would be up. The fuel may consist of wood. which will also hold steam saucepans in front. The plan of working it would be to draw it near to a stream or reservoir of water if brackish or muddy it does not matter* there till the boiler and reservoir^ and remove it to any convenient spot. Having last year taken a peep at the camp at Chobham. &c. it would be exceedingly useful. and seeing. ! i i » - ! — — ' ^ j Any tainted water is made good by first converting it into steanf. and the apparatus moved on again. weighing. as well as the camp at Satory in France. or when encamped. men. . Its advantages are. Over the oven are placed the various pans containing the rations required to be cooked by steam. turf. and with one six feet long and t. and erected it opposite the Royal Barracks in Dublin. by the ordinary manner in which the provisions for the dili'erent messes were cooked. The cost of each apparatus would not exceed lOOZ. and food. coal. The following is an explanation of the above kitchen: The carriage is made of sheet-iron. &c.

which I assure you I had in my original manuscript. Citizen And most heartily do I join the opinion of the numerous will be.ost important that these simple receipts should be immediately introduced in this. when I say that the Kingship of London has never. butter. be grateful to the public. Sprats. but which I have in vain endeavoured to fish out of the book. when properly dressed. them. ar>d g:ood food for the million. Eoutledge. which requires to be very clean. Semi-fried. cloth a dozen of sprats or more. Queen Victoria. oil. with a little lard. They will take about — . ^ or a ij' Cayenne. and serve very hot. — Dip each ^^ sprat in flour. on which semi-fry ?«3 abov©Tliey ma}^ also be lightly covered with Qg^ and bread-crumbs lor use sifted biscuit. Put them in a tin." and that on the next Lord Mayor's Day everybody probably will be in a good " moon" to partake of them. a pleasing variation. Being food. place it for a mm ate or two on the fire. or a drop of vinegar. my dear Eloise. also the juice of lemon. which is a very agreeable variety of di'essing 2nd. as far as the 60th thousand of our very successful Uncle Tom's I Kitchen. put in the oil when very hot. . tliat the varloas receipts for dressing sprats in a plain way. it is r. I pEECEivE. or and pepper. leave them three or four minutes longer. as our publisher. 1st Lesson. teaspoonful of salt to every dozen of middle-size w^hich place immediately in the pan: leave them for two minutes. To serve them on a napkin is preferable. calls it. therefore. and never eclipsed by a better subject of Her Most Gracious Majesty. friends of the late celebrated alderman. put in the fish.— 185 OMISSION. the 70th thousand. Mr. and give them the omitted receipts. pan a little fat. nearly sixty Let thousand books having been sold in less than six weeks. and more especially as those silvery stars of the ocean are daily expected to visit to — pay their annual " terra firma. ' • Addition. little —About a quarter of a teaspoonful of pepper. are minus in the previous editions. us. salt I Another way. into the oven. according to the size of your frying- i pan. to get hot through sprinkle in it about naif a . —Wipe gently with a fish. turn carefully with the blade of a knife.





double the time doing, and will not require turning, wliicK is Serve in the tin. You may add chopped parsley

and a


To hroil, Take a skewer long enough to hold a dozen sprats dip them lightly in flour put the gridiron on as clear a fire as possible, and when hot lay them on for two minutes turn them carefully, leave them till done, sprinkle with salt and pepper, and serve.

lemon, &c.

Sprat Toast just
crisp, butter it over



a piece of bread nice and



pepper, and a

mustard, and

dish the sprats on




another similar

slice over,

cut in four, and

You may add

any of the above



Harvey's sauce. Chili vinegar, Soyer's relish, or any mild sauce. A little Anchovy paste on the toast would be an improvement.

Deaeest Eloise,—

V/e have remarked before, and must now with Hippocrates, that that which pleases the palate

nourishes the most.

words of far and rightly do they apply to a new discovery I made v/hilst in London, about a month back, which I regard as a blessing to the sufferer who is obliged to seek relief from I am pleased to tell yoa that, in lieu of the cod-liver oil. generally rancid quality of this preparation, I have found it palatable and rather agreeable, in comparison with the other, and far superior to what I tasted at the Hull Infirmary, during a visit there (see pages 41, 42, and 43), which caused me to think of those dishes in which fresh cod-liver is used but, as these cannot supply the " mass," I must make you acquainted with this *'boon for the million:" and I certainly prefer Dr. Be Jongh's Light Erown Cod-liver Oil, which approaches in taste as near to tliat delicacy, the sturgeon " Caviare," as anything I ever tasted, leaving its medicinal properties in the hands of such eminent authorities as Professor Liebig, Y/ohler, Berzelius, Pouquier, Dr. Jonathan Pereira, &c., and the Analytical Commissioner of the " Lancet," who so highl}^ speak in its favour.

j^othing can be more applicable than these

famed antiquity


I will in a few days forward, as you requested, the receipt of
the celebrated L^^ncashire Pepper Pot.





YoTJ are right, dearest Horfcense, tliis is by far the most delicate mild best plum -pudding I ever tasted, without being, at the same ttime, too rich; the combination of ingredients is perfect, and although there is hardly any difference in the materials used in this to an ordinary plum -pudding, it tasted to me like one made of entirely new ingredients, and I consider it a great acquisition to this, the hundredth thousand of our Shilling Cookery. This receipt, if closely followed, would, at this festive season of the year, save tons of fruit and other expensive ingredients, which are partly wasted for want of knowing how to turn them to the best a advantage. Carefully prepare the following previous to mixing tlie pudding:— Christmas Fudding. Four ounces of stoned raisins, ibur ounces of sultanas, half-a-pound of well-cleaned currants, half-a-pound of ibeef suet chopped fine, two ounces ot powdered white sugar, two ounces of flour, half-a-pound of bread crumbs, twelve bitter almonds blanched chopped small, half a nutmeg grated, two ounces of candied citron, the peel of half a small lemon chopped fine. When all is prepared separately, put in a basin, break over four Q^^^, and add half a gill Mix these all well the evening before wanted, cover over of brandy. till the morning, then add half a gill of milk, and well stir your pudding; slightly butter a cloth, sprinkle a little flour over, put it in a basin, pour in the mixture, tie your cloth in the usual way, not too tight ; put in half a gallon of boiling water, adding a little more now and then to keep jt to half a gallon, let simmer two ncurs and thirty minutes, turn out of cloth, and serve on a hot dish. After which, when at the dining-room door, pour round a gill of either brandy or rum, which set on fire with a piece of paper,- place the dish on the table, let burn half a minute, and pour the following sauce over from the saucer. Cut seven or eight slices from the pudding crossways, or according to number, when help, and serve very

















The sauce

I prefer


it is

as foliows



half-a-piut of melted

butter, as




No. 410, or ordinary plain melted butter, rather thick, two teaspoonfuls of sugar, a sma.ll glassful of noyeau, the juice of hall a lem.ou, and a pat of butter; stir quick, poiir over your pudding when very hot, or serve separate in a sauce-boat. You beg of me a simplified receipt of my Christmas pudding. You cannot expect that it will be as good as the above and if I consent to give it you, it is upon the sensible remark that you make add

to m.e on this subject, that thoi^gh it cannot be expected to be as


good as the above, yet in its way it will far excel thousands of pudwith richer ingredients, wdiich are made at this festive season

year for w^ant of judgment in the proportion. Fudding simplified. Stone half a pound of common raisins, wash and clean half a pound of currants, half a pound of beef suet chopped fine, two ounces of brown sugar, three ounces of flour, three eggs, half a pound of bread crumbs, half a gill of rum, and a gill of m,ilk. Mix all well the night previous, put in a cloth as above, boil three hours, and serve. Pour over melted butter in which you have put one tablespoonful of sugar and the juice of half a lemon, if handy.
Tlie above

IIoiD to vary and im'prove The addition of a little mixed

Fudding at a trifling expense,'-^ pounded cinnamon, lemon, or orange peel, chopped fnie, or a drop or two of any essence, a couple Cut of sharp apples cut in dice, and a few dates or French prunes.
spice or

the same, using only half the raisins or currants. Observe, Eloise, that I send you this receipt as a dainty dish, or bonne louche^ therefore, if you find it a little complicated in its details, it will at the same time well repay the extra time and trouble, and hardly increase the expense, as I perceive it only costs



and fourpence,

and that by buying everything


small quantities.


for those


require plainer puddings,



to receipts

No. 234 and the following one,

wdii(;h is still

plainer, simpler in its details.
all their attention on the new important to know that some excellent ones are to be found in the body of the book, as being well adapted for this festive season. Some are very economical, to suit persons in such circumstances. For instance, see receipts Nos. 335, 336, 338,

As, no doubt, our readers will fix

receipts for Christmas, it

339, 340, 342, 343, 346, 348, 349, and 350.

Deab Eloise, You are aware that any great event in every nation has almost always left behind some national culinary reminiscence of the circumstance, and many a sanguinary battle is kept aliAy in our memories, both in youth and age, from our eating either pud For instance, the French ha\8 dings or cakes to commemorate it. have out their poulet a la Marengo, from that great battle. Michaelmas goose from Queen Elizabeth's victory over the Spanish



pancakes, &c.,



have their data. It would part to add anotlier of these everlasting delicacies to the above manj^, under the glorious title of tlie " Alma Allied Budding/' And may the palate of the future generation be as gratified with the excellence of this concoction as the ears of the present one has been vvith the announcement of the grand
not be attempting too

much on our

victory which tock birth, under the united flags of
^great nations


two of these

union and liberty,

be hoped, form the rainoow of and illuminate for ever as a might^^ meteor the
will, it is to

darkness of despotism.

The Alma Budding. Make half a pound of bread crumbs, which put in a basin ; add two ounces of sago, six ounces of fine chopped suet, five ounces of sugar, four ounces of sultana raisins, six eggs, half a gill of rum, and one tablespoonful of apricot jam. Well butter the interior of a pudding basin ; add the mixture. Put some water in a sauce -pan, set it on the fire ; when beginning to boil, put in your basin, which ought to be a httle more than half immersed in the water. Boil gently on a slow fire for two hours ; take it out, pass the knife between the basin and puddingj and serve.
The Sauce. Put in a small pan two tablespoon sful of apricot jam and two glasses of sherry ; warm gently, when boiling pour over. JIoio to Ornament the aiove. The interior of the basin or mould may be nicely ornamented with ciu-rants, green angelica, sultana and Malaga raisins, candied peel, almonds, ginger, &c., &c., which will firmly adhere to the pudding. The first I made 1 ornamented with a sugar drum fixed on the top, the three allied flags passed through, forming a trophy, surrounding it with brandy balls; a gill of French brandy round it, set on fire, and serve. All the above ornaments


be obtained at a confectioner's.

Christmas Dish. most delicious and cheap dish, easily made, Buy sixpenny worth of light sponge-cake and raspberry rolls, which cut across in slices about hali-an-inch thick; lay them on a small dish in a circle, one lying hair over the other ; put in an oven for ten minutes, add in a small stew-pan two tablespoonsful of furrant-jelly, two glasses of sherry, put on the fire, and when boiling pour over and serve. Any jam, jelly, or marmalade, will do. Pancake a la De la Pole. Break fom^ fresh eggs, separate the yolk from the white, which put in two different basins, add to the yoke two tablespoonsful of white pounded sugar, half a one of flour, half the rind of either an orange or lemon, chopped very fine, or a drop of any good essence ; beat the whole together, and then with a whisk whip the white of the eggs as you would for a sponge-cake. This requires some practice. When hard and white as snow, mix lightly with the yolk, then have ready a very clean frying-pan, which put on a slow fire, add an ounce of butter, when melted put in two tablespoonsful oi


or stir with a spoon: a few minutes will do them. 3 lbs. then throw over the apples about two ounces of white pounded sugar and two tablespoonfuls of water . You may use any kind of small baking-dish. a quarter of a pint of brandy. of mace. then lay on some more bread crumbs. cover over with paste. when the butter is melted. add in the juice of a lemon. of cinnamon. as above. v/here I invented this dish. it tlie batter. of ginger. stir it. a little white sugar over. peel and cut them in slices. and bake for half an hour in an oven. Ordinary cream may he used instead. ^ow to malce Mincemeat. half a pound of apples. lay on this half an inch of bread crumb. four ounces of sugar. They will be found excellent. previously whipped. then put in a quarter ounce of mixed spice. the above articles must be* chopped separately . 3 lbs. 300 lbs. and half an ounce of bitter almonds and lemon peel. 72 bottles of k-andy. four ounc js of raisins previously stoned. of orange- up on the other side.190 SOYEK'S new CHRISTMAS on a RECEIPTS. mix the whole well together. on which put a small piece of butter. Serve hot. put on — — the fire . Cut six apples in four quarters each. cut two or three slices of bread half an inch thick. turn it serve. the ingredients being mixed one month before wanted. when nice and crisp. put them all in a basin. will answer every purpose. I introduced a gill of cream. of cloves. then fill your pans with stewed apples. of ground allspice. When tender. put in a frying-pan two ounces of butter. of currants. New Style of Mince Ties. if made one v^^eek before Christmas. cut these small. done put them one on the other. Stewed tripe (cold) may be used instead of beef. as I wholly object to fermentation. take them out. let it stew quickly. and when hake ten minutes. put it in a jar. of cedret. 350 lbs. sugar. toss them up. take some firm butter. put the saucepan on the fire. and bake. let it aU be of the same depth. which made it very delicate. let it Iry half a minute. Moyal Chistmas Fare. put in your bread. add to it two ounces of candied lemon and orange peel and citron. . 200 lbs. 24 bushels of apples. The mince-meat as made at WindsorCastle every year. till quite full. and 60 lbs. 3 lbs. Line your patty -pan with pufr-paste. 452. then turn out on a dish. then toss as a pancake. 2 lbs. of lump sugar. While paying a visit in Devonshire. of beef. Apple Toast. Sugar over. No. The above. ^^^ over. the apples about an inch thick. 315a. made as JSTo. fcTir ounc )s of lean beef previously roasted. use all the hatter thus. fill thee-parts full with mincemeat. place them on a dish. dish. 3 lbs. of raisins. is as follows: 240 lbs. of lemon-peel. 3 lbu5. 60 lbs. take the core out. Chop fine one pound of heef suet. 240 lemons. Have ready some mince-pie pans. and — — -peel. of nutmeg. which fry of a nice yellowish colour. 400 lbs. cover the inside of each pan with it to the depth of an eighth of an inch. and use when required. put in a saucepan an ounce of butter. 30 lbs. of suet.

and let it stew again for ten minutes. or four of rice. whipped cream may be put over. and serve. buttered. sherry. slightly peel a lemon. It is at once sim^ple and economical. either round or in dice . Any kind of pear. one of salt. it will dissolve the sugar. add in the chopped onions two teaspoonsful of sage if green. The ahove varied. if ripe. one of brown sugar. four large-sized onions. then put in a black pot or pan two ounces of butter. cut each in two lengthways. or chopped boiled beetroot. they will dish well in crown shape. will do. When done. or orange may be mixed with syrup.^t and nicest that I ever concocted. well ripe. may be well toasted. must be removed. — . chop them up with some green sage. Amongst my Christmas gifts I must not omit one of the simpjG. one pound . This may be done in winter a few Goose Siuffincf. letting it stew for fifteen to twenty minutes . slice these rather fine. marmalade. cut the rind into small strips. oi four of cold boiled potatoes. half one of pepper. weighing altogether about days before it is put to the spit. shake it gently once or twice. The core. three if dry. Two teaspoonfuls of currant jelly or jam. peel them slightly. then put it on a very slow fire for ten or fifteen minutes. sprinkle over with sugar. A tablespoonful of currant jelly. Take six large pears. lard. put them on a dish to cool. New Manner of Stewing Fears. press the juice on top of the sugar. or any nice jam. and should follow the immortal plum-pudding. 191 2nd Lesson. They may also be done in a slow oven. pour the syrup over. Jloto to vary the Staffing: Four tablespoonsful o£ bread crumb may be added. which at this season of the year can be bought for about two pence each. if large. peel crossways. good cold. or four of chopped apples. the bread being cut in any shape you may fancy. put them in a very clean stewpan. with Improvements.SOYEil'S NEW CHUTSTMAS EECEIPTS. as it imparts to the goose a nice savoury flavour. or bruise with both hands some dry . or dripping . or a little chopped lemon. or a little herbs of almost any kind. If served cold. or brandy poured over is excellent. —For a middling sized bird. turn each piece with a fork put it on the fire. Set this on a slow fire. or two of broken biscuit. and sugared over. then with a spoon stufi* your bird while the onions are quite hot. — — — OMISSIOK and cut in two. or half a glass of either marasohino or brandy. bread-crumb. Egg the top of the apples. gently shake the pan. then dress them on a flat dish. and put a little butter over. A glass of rum or brandy may be placed in the centre and set on fire when sent to table. put them in the oven for They are also half an hour. or a The bread glass of port. cover them over with three ounces of white sugar powdered. and serve.

. . the figures with the letter p. 166.. to choose at market.175 . Ill Butter Anchovy : Black. .. with eschalot .118 . 95 „ semi-roasted baked. 158. Rock Soda Spice « « . 17 Brown gravies Browning. ribs. . or edgebone of ". important remarks . . 239 233 . . p. 227 „ aristocrat] . p. refer to pages . p. . . „ vegetables with „ as bubble and squeak Beverages. Apple . . . stew in baking pan ..458 . man' . —235 . skirt spiced 226 steak in baking-pan 171 173 to 136 139a semi-fry „ 262 . brown rye cottage „ crumb „ keeping „ milk „ „ „ plainer rice » « Broiling. . Small cream Calf s brains „ feet . . the other numbers refer to receipts.. foreign . . . devilled . . Bread apple Cottage Cheese.192 . • • . . . ground .78 113 169 159 Bread. . . • . Maitre d'hotel Melted . . brisket . .— . . 168 Biscuit balls . 32 .. salted „ baked. 78.263 . 94 salt . observations on Batter curing. see Vegetables 462 461 Beef. Eccles . .118 . Bacon. . INDEX. 174 minced pudding „ 166. . p. „ pie . . •»* In tliefolloioing Index.160 . ..406 Sweet . . . . Cakes Almond : roast .402 . cold .224 ..78 . 117 224 common „ Preserve Kice „ plain „ common „ . • • . 237. . . .188 .. Plum on „ „ stewed ragout of .78 . . on n brown . poor . . . „ Bones. . p. . 171 a-la-mode . . . 193 aitch. p.— 192 — — .. . or burnt curry of . Orange Plain . 400 442 Bread.191 plainer .78 Gingerbread Ginger . for toad in the hole Beans.78 . • 207 Gallette. „ „ „ „ family devilled . .— . . . hashed leg of 158a . Carthusian collops . 238 round of . Tipsy . . . Milk .

on. . Eggs. coffee and chocol ate farm . „ liead lieart liver. . 166 „ „ poached sausages 453A .. . 301 302 303 304 307 308 306 310 311 312 313 314 315 305 309 87 on . . . Eels. 349 . . . . 44. or fraise . . Mutton . Ling 300 „ . . — 193 . 21.... tails 147. . sheep's : . 222 . . 89 205 159 362 365 361 363 368 93 How to Brill Fried. . 42.. 47 Dish. semi-fried „ „ „ „ „ „ „ s.66. . 161. .222 66. . p. . 161 67. . „ | mixed omelette. . Cod „ „ . 52 57 liver 103-—110 6(i. 348 347 328 .66. 38 fresh . . 26 ascertain 165A . . . . 21 . . . „ for toast „ and heart heart. . &c. 449 Choice of meat. How to boil sliced New way oven „ Lesson Xo. . . . . Jewish fashion in oil . . fruit Cottage roasting. . 61.222 to ascertain if fresl I ancients on. . &e. . . . 467—473 340 347A. . Cream.71. pastry velvet . white • Croquettes. . stewed . Hallibut „ . „ . Flounders „ Fritters . . p.. rice Crust. . 371 357 372 327 Fish How to boil all kinds. . . 102 101 222 Cutlets.66 40. . 170 Cofiee „ original hints . head. nursery fruit simple suet p.. Coki meats Coloured water Crab. Ciiemistry of food. 43. sweet preserves „ „ spirit . 94 Drinks : Gurnets . 62. To cook Cookery. see Lamb. p. . p. . sounds and melt „ hard roe Codlings 62. calves » „ pig's . . 71 Dinner. our Christmas 85 stewed. 446 466 „ „ „ omelette. . . „ rabbit „ tripe „ meat Custard. in „ gooseberry fool „ .. 115 Mackerel .222 89 49 50. red . p. . when done. p.. Jewish fashion Fresh water. . to . 5 Chickens. „ plain . an improved baking . Carthusian of meat and vegetables . „ „ baked bacon and convent fashion 187 tongue.. .Veal Conger Curry eel Cheese stirabout . 111—114 . . . . 23 in . 59 . „ pie-dish. Bohemian Devonshire „ „ „ „ • 356 443 Feet. . .— INDEX Calf's feet jelly. see Poultry Chopping of onions . 314A . . p. in baking stewpar 220 . „ „ „ | „ „ „ shell-tish bacon oysters and . p. 358 87 125 EggSjboiled. see Shell-fish. dried „ fresh „ fried . 1 „ Fried. .62. &c. . Dumplings. . . Curry. . Hake Haddock Herring. Dough „ „ „ . . . i15 . p. apple li-mon 77 .. 55 56 59 60 75 464b . 203 83 . I . ignorance of th 3 poor in. . 90 . 45 .93-—100 .. plain „ boil.220 62. S87A • .190 148 180 . . 46 Currant-jelly .p.. fish . Api^le. 39. with herbs „ . .222 75 . . . pudding 243 329 Cheesecaices .

. „ stuffing „ balls calves' .134 177—17? . Kidneys. „ „ „ „ „ „ . choice of.206 . .190. semi Game :— 215 Hare. . ..194 . semi Lessons on „ . p. Herbs.245 . Salmon. heart .358 359 . toad in the hole 216 „ jugged 217 marinaded „ „ 215 Larks . . Eels ditto Puddings „ „ Pies Fritters .231 . . 47 . . 48 „ Fry. . Apple.231 .. Yarious. ." xsjmsL • . . head. > . 2.255 26 what I can cook with my. 218 219 223 256 257 258 259 266 161--163 .) Kabbit curry „ Giblets Gridiron.459 460 147. 73.. .. Lamb. . . .126 . pudding . . 48 . effect Irish stew . . . . . Partridge and cabbage pud254 ding 204 Rabbits.396 467--473 470 384 8 . . 64 . boiled leg of .125 . 221 58 53 61 Lmagination. kidneys leg 136 140 . .. 1. . . three-legged. 69 70 .210 . 384 383 . . . p. . „ sauce . in pie-dislj pickled . 381 392 . 17 Haddocks.) Mackerel. mackerel .. 67.. p. 32 see Fish Ham. . . Pilchard Plaice Salads . : 205 Rook. . . head . young. 244. . semi-roasted 215 toad in the hole „ 251 pudding . p. 464b 161--163 384 . . . . .246 . .183 Whiting In baking stewpaa Pieces of in ditto . „ „ „ Liver. baked . Tench Turbot . . Nos. plainer eel .83 . 74 440 . . . 57 48 45 413 a. on. 33 . • • .« . 104—109 . .244 . Iron pot. . 55 pan. . . . „ . see Fish . stewed .360 Fruits:— damson „ .. . roasting. . . . . 414 . .148. . buttered „ fritters cake „ drinks „ rice water „ stewed. .249 . of. • ox . p. plain. 115. lOtchen requisites .451 63 . 221 CO. for invalids . . . introduction to. p.141 „ „ . .. cod .244 .96.194 . „ 84 boiled „ 153 „ semi-fried • . broiled ox pudding „ . . . .134 194 neck . lamb's stuffing . salted fresh „ Salt Small. observations .. time for . .82 . „ . . 72. . Frying.. „ isinglass and gelatine „ calfs-foot. .. . sweet. roasted. important . .. . 171 Currant jelly Fritters . „ 265 pie . . 194 Fisn-^coivHnueeS. „ „ „ „ „ „ „ p.174 . GAMii^Ccontinued. . on.355 . .450 tongue. to cook Sauce Soles . 464A 464b . 29 Jam Jelly .159 149 chop curry fry . „ orange „ lemon . . . and feet pudding Larding .. p. .457 Mackerel. bunch of Sprats . . large Dutch 212 Kabbit. .

. „ tongue. . 170 . .. FruiV Koasting .128 . Oven. sausages and kidneys semi-roasted . ' Tancake ra. . . . see Eggs Pork. „ fritters . . . . 232 Poached eggs. 121 chops cutlets . 156..ste.. I'l.85 . .177 . . to chop . . of roasted. „ J. pickled . 146 125. . . Poultry To Devilled * . • . to choose. . hashed leg. p. on. minced ... . . 134. 83 „ „ „ heart liver 265 269 . 171 „ Omelettes. . . on . „ „ J.211 . . black puddings .154 150. ISO 213 242 . . . .. „ „ „ „ toad in the hole beef. p. . . Carthusian . a series of receipts on . . Pi-ckles 465 126 Pies.129 .159 15 8A . . .A INDEX. . boiled. curry . 126 . baked. .254 . 161. 2M Pastry.188 . .142 . 322 . . 97A . p. 445. . .150 choose.115 .. . 95 .215 1I1*«114 „ Carthusian . Small Pease pudding .233 252.164 „ . . . . . boiled . p. . artisan's pie . . p. 3. Pig's kidneys . 454 92 .166 . . Onions. . curried . . 165 . Turkey. . p. 197 . .79 . Macareni .463 Meats. 321. S23 Pudding • . 94. remains of cold puddings. 158a . see Sauce Mushrooms • • • 443 poor man's .) Plain puff . . Indian poulenta Meat.208 230. . baker's meat. . 93 Ox cheek . cold. 151 Ducks. „ „ „ „ „ pork fish . . potted and braized. . .111 and vegetables. „ „ Lyons way . „ „ „ „ ragout.'j . „ 125. 95 Marketing. . how to make „ introduction. . 268 262 2G3 264 264 266 267 hare rabbit Mussels. . „ kidneys % 155 „ liver. . „ „ . . p. . 1st Lesson on .t . 162 .„ ^ „ hashed . puiT 380 316 317 SIS 319 Fowls Fritters 315A half another plainer short . „ „ „ „ boiled sausages .209 . 179 „ heart tail 176 „ . 145 • . 264 2'50 pudding . . p. . . . . . . and broiled 130. Eggs „ „ „ „ „ with apples bladebone chops . 158 . 171 „ ff pudding ragout of remains of .161 135.215 124. 177. „ pudding on. „ „ pie salt . p. 152 „ V „ „ „ „ „ „ Geese. . 226 159 curry . 86. 93 toad in the hole c .215 „ toad in the hole . .215 . . . 233 beefsteak family ^ veal . . p.• e . . in baker's oven.168 . . . 173 318a . . . . . . 119. 247 brain and tongue Useful hints on the sucking-pig.. . „ panada . choice of at market. 449 . . . see . .81 120. . 173 Chicken pudding . . Pigeons . . 253 » 320. - . . 196. 165A . Mutton :— „ „ boiled . . « roasted semi-roasted . 198—201 . . 184 fresh and pickled 185 „ „ 16 5 „ tripe. p. 173 . semi roasting. . 195 323A . „ toad in the hole . .165 „ sauted or semi-fried.. 95 Meal. brown. FAST'RY'^CconU nued. p.

438 . 401 406 . 350 455 . . p. . Cucumber Dandelion Endive French Fish . . 43G 4-29 Cabbage Celery . . Irish „ 448 . custard. Welsh . . veal. tongue. p. 260 .. Mushrooms . .241 Calves' brain and tongue Sheeps'. Marsh mallow Meat Mustard and cress . 376 225. 432 . French Haricot an d „ . . . Fisli 257 . vermicelli. . Broken biscuit 344A For a large family and school 346 and Rice preserve . Salads. . Panada Pudding Savoury Roasting. . • Lettuce. Rabbit . . . . . plainer . . 415 . coss Handy Young Engiana . . 235 237. 249 250 Pork . Do. . . 91 351 90 How Time Semi to roast. 88 p. &c. . 373 .390. and pigs' do. 91 90 207 Fruit . see Appendix table for . « . 12S 334 . . with eggs . . — . . .412 411 Herring with whisL y . 430 431 i29. 258 Mackerel . 261 ^Sweet. • Spotted dick . 377 . 440 428 . on. . . j Bones. 339 Apple and paste • . . 438 433 . . 353 . . . Lamb . . Onions . 254 Partridge and cabbage 255 Young rook . 155 Beans. Rabbit. Beet-root Brussels sprouts 36 . . . • . 354 Bread. lettuce . . Curd milk Cocoa-nut 336 337 . < .244 Lamb. 259 Eel . Ilalf-stcamed 261 Important observations. . S35A . . lambs'. 372 350 . 447 scalloped . . p. 240 .243 Calves' head and tongue . : . 350 Ground rice % 351 . 238 239 . on Beef „ with kidneys Roast beef . 234 . 90 . . 342 Suet . INDEX. 256 . . Cottage . 242 . Plum 3Iould . Meat. Rice:— With apples to boil . 344 Brown bread Rice. various ways 367 'K. 8S by ga s. 444 . Liver and kidney Mutton 246 247 248 Sheep's head. . Potato . „ 2d 3d : do. do.— 196 Puddings Baked . p.379 Relishes . on . in brown gravy . 103 Cloths.gg 366 . . . 1st class . devilled 131. 436 4 lentil 435a . . 341 . f Observations on . „ 4^4 . on. Potatoes I'oultry 436 440 43G 4S2 . 446 Oysters on toast . . . and ox liver 245 . 436 437 . Baked . * . p. . 378 . FuiymsGS—(c(mtinued. Slince beef. 343 Bread . Do. 251 „ 252 Chicken Pigeon . Cakes Bread Croquettes Preserve • . . 253 253 Do. . and macaroni 345 . . . . .132. Veal 236 260 233 . 375 . i How . plainer . . 338 Plain rice . Mussels . . 335 .) Dough. Lemon . Scallops 3 ?? Toast broiled and devilled Rabbits. 413 . Crab . with apples Yorkshire. » Jack. 387. see Game . .

. . 3. . Soyer's Relish INIustard . Cream Cucumber Curry Do.28 Ko. broiled and d evil led Toad in the hole. . . — . 413 . 7. . . . . 27. Celery . .. „ „ Vermicelli White. various Macaroni . red . . . . . • • • • Egg Fennel Fish . Hare . . . cheap .22 . „ white „ Cock-a-leekie M 18 8 . . Sauces :— Anchovy Apple . • • I • • « . . . I^umpkin Parsnip Potato . nc>W Carrot . 23 9 . • •22 .) 197 25 19 26 10 14 32 31 30 29 35 34 36 37 97 18 Sow s-^(coninmed. . « .) . . . 410 415 . baking. Tea. . No. . 13 . Kadish Sauce .20 10. 172. . Soups: 417 411 „ simplified „ Stuffing. 436 434 435 432 Hodge-podge Meagre Meat. . 413 . Oyster and mussel Pickle . 1 No. » thick. . . • • . • • . 413 . or puree 6 1 Mint Mussell . . . • Shrimp „ . . • • 12 21 7 5 Lobster Melted butter. vdth „ marrc)w . . • • • • • • . . Seasoning Sheep's brains Snge and onioa Salad . . new . 173 : veget ables meat . . FrencI I . 425E « . 180 tongue and 3rain pudding. • .419 . . 413. 181 88 „ „ „ feet .370 . cieas" Vegetabi^. • . Sharp . peas cooked mea t calf's brain 3 larks and S]narrows ox-cheek . . .. 411. heart 1 Spirit sauce Vegetable marrow "White sauce . 1 . . BAtADS-^icontinued. . . • • . Mock turtle . p. veal 459 457 456 333 466 133 215 American butter squasli Artichokes. potatoes . Rice . . 425B 425C • . . . . . „ „ liver . < 411 • . . . 33 11 12 1 1 • . plain . . Vegetables for Water Fruit cresses . 7 INDEX. Crab . . 5. clear >» • . simplified • i Tapioca Turnip Do. . 69 Stock for soups . . No. a few hints on Toast. • • . 242 Stewpan. No. 421 . . . • • . 1 and 2 . 413 . 411 416 418 .. Mustard Onion . . 22 22 23 23 15 26 Tarts.164 IQ . 411 . 411 414 412 423 411 411 413 413 424 411 Mutton broth. Chili vinegar « Cod liver . 4. simpler . Semolina Swedes Stock for „ . . cod-liver 2 . . . .422 413 . Jerusalem Autumn and Spring. . 413 . . 369.411 . . Brown Bread Caper • • . „ meagre Pot-au-ieu. Simple . . Cow-heel Giblet . . 411 434 420 . • . No. I\(). . . Ox-cheek in pan Ox-tail „ Pea. « « Harvey's • Horse-radish Hotel-keepers* 425C . . 6. 425 . 2. new Mulligatawny Ox-cheek Ox-tail .

Soyer's . 279 Thousand heads Turnips . . . 29 i\ 29 0( ' . p. . cutlets for the aged choice of. 143 . large dry „ • • • 294. how to choose . • *. „ roasting.. baked remains of .. . . red and white 292 Brocoli 293 with cheese sauce „ 280 Carrots 281 white „ 287 Cabbage. * • C/Clerj . 283 • 278. cabbage • spring . . rabbit No. . . stuffing fillet 122 170 Lentils • Nettles • Peas. • 215 Vegetables— Ccoj^^mwed. coloured •*&3A J . Kail . . .. 28S . 29^1 . Vegetable for salads „ . roasted fried . Jerusalem 277 with cheese sauce 293 283 Asparagus 283 sprew „ 290 Beans. . . pudding | . ... . broad 290 Windsor „ 291 French and kidney „ 282 Beet. 202. 91 264 pie . . „ salt 28. p.. 8. Sweet docks Swedes 2dGA o . time for. mashed new. pudding 175 „ 241 selection of. . . cooked pudding . .. pDrk Ko. . . . „ p. . . ..28. sv. 1 No.144 ..i thousand heads „ Haricots . . 281 284 288 21 285. hare No. 1 . . h) e . ragout of . 270 271 270 272 273 274 27 2* i • „ » new baked with sausage . . ... 294. . boiled cutlets cliops . 287: Potatoes on . 29J' Veal. . . . 170 leg of. Brussels .. 2 . pickled „ 292 Caulifiower with cheese sauce 293 284 . . stewed 465 red. ^ . 80 123... 435 114 Water. 9.. on the »» Ai-tichokes. „ Parsnip Sea kale Spinach Savoys Sprouts „ fried. . . . 10. . » »» if it or .275 . 198 Toad in the INBEa. of in baking stew-pan 186 168 188 456 189 214 „ »» boiled . 11. Vegetables.! . green .) Greens. . .


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