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


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


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


. • . Introduction to Baking Stewpan • Hints on the Pig .. . the Economy of Roasting by Gas. On Meat in Baker's Oven . Note Cottage Roasting . . • few Hints on Baking Meat • «. • • 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 . .. Fried Fish The Three-legged Iron-pot Important Observations on Curing Hams and Bsu^on • Lamb . . . .CONTENTS. . 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 . Curious Effects of Imagination . Important Remarks on Steak and Rumpsteak Introduction to Frying-pan Fowls . • • Eggs . How to Boil all kinds of Fish . Time-table for Roasting . . • • • • • . .. Fisli on Gridiron . Fish in Tin-pan in Oven .. . . Letter Letter Letter I I • . • ^ On Roasting How On to Roast . • • • • • . fjuass iNTKODXTCTIOir.. . An Improved Baking-dish. Omelettes or Fraise On Pastry .• • • • • • • • • • Soups in Iron Saucepan or Sfcewpan Gridiron .

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

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

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

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

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

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


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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

Season with three teaspoonfuls of salt. 97. two carrots. dried pulse of any kind.) I cannot expect that this truly national soup of France can be vnade to perfection. . four leeks cut in pieces. and shall call it The French Cottage Tot an Feu. snnfi*. and sent back to Ireland to be made into 96. and two good-sized turnips. {TJds may also he done in tlie iron saucepan. sfetvpan. serve the meat senaratft. such as the white harico bean. ^ith some of the vegetables. Place it in the oven for three hoars. or five pounds of the thick part of the leg. 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 French Soup. or done with so mucli care as in that country. and to be regretted that not a large consimiption in this country of pulse. the there is lentil bean . ov^r remainini? vegetables roun^it . three pounds of potatoes. three cloves. four or five onions. previously soaked.38 VARIOUS DISHES IN THE BLACK POT. therefore I have simplified it. and is con- Dried yellow or green peas may be used. Put it in the heart. Add now and then a drop of cold watei. few onions and sage. as the much as the potato. to be equally as much esteemed as that root. and only require to bo known. may chop a . set it on the fire . or haJcing-pa7i. and a little bacon. and pour over three quarts of water. or shin. and place the pot on one side of the fire. when Beginning to scum. the dried Windsor bean. or three spoonfuls of colouring . — be used with advantage. tlicy They FRENCH POT AU FEU. one burnt onion. ¥/ash tlie heart well. and pour the broth. and it is done. one of pepper. and the . and lay it in the pan with the top part downwards. like the potato. as do not deteriorate. Stewed Ox Seart and Liver. Hiree teaspoonfuls of salt. In this dish. Put a gaUon of water in the pot. are a good article for a tradesman to keep in stock.. put four pounds of the buttock of beef. Boil Bread sliced. one of pepper. all . put into the tureen. it wiU make it clear. and a quarter of pepper. and mix with it a teaspoon' ful of salt. skim it. four onions. if handy. pounded. Jbiir hours. Cut one pound of suet in quarter of a pound pieces also two pounds of ox liver. ort'cle in universal use the remains are then dried in ovens.

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

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

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

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

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

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

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

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

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

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

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

if it should be that is.— 'Fo^ first quality of steak. also fix the hour you intend to dine. 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 . whlc/? the increase of punishment by a modern law has not yet succeeded in putting down. and steaks in pan. when the meat is good and well cooked. IMPORTANT REMARKS ON STEAK AND RUMP STEAK. but if you have not any. Before proceeding with the following receipt. Broiled Steahs and steak. scenes as are dally noticed in the public journals of London. if of the above thickness. it is advisable to read the introduction of semi-fried steaks. 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. but use a pair of tongs in. Whilst doing. the further in The extra piece of fat proportion it must be from the fire. pepper and salt. First to be well . lesson : I herewith forward you the following Lesson. . throw over some or it will be too much done. it will feel firm under the pressure Qi 117. which is a very good thing. place the fork in the fat and turn it When the steak is done. chance of being well done. it should be placed about if thicker. the meat ought hung. . •i . and also remember. in the morning. 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. rv^hich accompanies it should be put on a little after the steak. that the thicker the steak. clear away the ashes^ stir all dead cinders from the bottom. being three-quarters of an inch thick cut rather thicker in one part than another. and in a few minutes you will have a clear fire. — Previous it will well repay to cooking a your trouble. MEAT ON GRIDIRON. and half an hour previous stir up the fire. the finger. Rump Stealc. as it would be tautology to repeat it here.— 50 . and no doubt you decide upon having a steak for dinner. that you are obliged to dine that very identical day. beat it even with a chopper. page 58. nurse your fire .

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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



^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









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

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

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

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

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

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

mixed with a gill and a half of When nearly boiling. 453a. Tongue. one chopped onion. and boil as before. pudding. and a gill and a half of water lay it in the pudding. proceeding as usual.easoned. also MIJAT PtfBBIIirGS. it well with the bacon. boil one hour. . Sheep's Sead. The same. a spoonful of flour. it —Take the bones cut crossways. Liver and Kidney Tudding. Cut one pound of liver and two ounces of bacon into dice. into pudding. Get about a pound of pork. 456 may be mixed with it. StufEng No. 245. A teaspoonful of colouring mixed with the water will give a rich appearance to all pudding gravies. . with a gill and a half of water . a plainer Wa^. place it in the pan. — 248. serve with melted butter over the pudding. put it on the when the and kidney are . previously cooked. sliced. 250.100 ^1 liver in glices?. to Mutton Fiidding. and stir round until it is set each piece should be firm then add a tablespoonful of flour. and a little chopped parsley on the top . liver —Put in a frying-pan two . one o! parsley. Lamh Pudding. two ounces of bacon. with a gill and a half of water to every pound boil one hour and a half. a quarter of an inch square. . A few herbs is a variation. in dice fire . roll the pieces up. as lean as any cuttings v/ill do cut them into slices season with a little chopped sage. and boil three quarters of an hour. Porh — . and remove the big have some veal stufiing veady. 247. season witli a tea* fipooDful of salt. . No.niie mix liour. r. two ounces of bacon . season with only salt. half of pepper. . Chump of mutton is the best part which cut in slices as for beef pudding | add potatoes. a teaspoonful ol' salt. ounces of dripping. — 246. Trotters. ft-. and onions. a half of pepper. may be added. Any part of the lamb may be done the same way. . tie up. breast. dip each piece of liver in and lay the liver and bacon in the pudding. few pickled walnuts. season lightly . and may A be made into a very nice pudding. it has an inviting efiect. and put them in the pudding with a ftw slices. and lay the meat and stufiing in alternate layers in the pudding. possible JPudding. pepper. 249. place it in the coloured water. it is make in case very fat. and proceed the same.

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

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

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

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

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

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

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

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

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






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.


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

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

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

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

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

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

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

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

and salamander. reserving about one inch all round of paste to fix i the cover on. 1 326. lay the almonds all over the marmalade. and cut in a diamond shape. and serve cold. roll it out flat to the thickness of a crown. 123 Orange and Almond all fillets. iplace it over.. lay it on a baking-sheet. cover i with half an inch of cream . Preserve Cake. put on it marmalade. Small I Cream Cake —The former one must be : made in proportion to the dish you intend to serve on. sheet. may be used instead of orange. fourovmcea mixed with two ounces of s^igar. Twelve pieces make a nice dish for a pparty. a quarter of an inch thick. trim them. . put Prepare the paste as before. to the . and lay the cover on it press it so that it sticks. a piece twelve inches square will give you twenty -four pieces? ddish as a crown or pyramid. and it . but lay orange marmalade over a quarter of an inch thick. When nearly cold. but it on a baking(see Index). one wet the edges. then roll out the remainder of the paste 1 ( same shape. and tthen crosswise every inch. it will of course be thicker . when nearly done. take one third of it and roll it out several times so as to deaden it. 324. bake in hot ^ven. bake in a moderate oven. 315a). 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 . frost it with a hot shovel. leaving size. mark it down every three inchegi. 325. sugar over. I You must make 1 I 1 ( i pound of puff paste (No. sprinkle some sugar (Over. cut it where you have marked it thus. Calces. of almonds cut into the white of two egg added to . and make a mark with the back of a knife about a quarter of an inch deep and half an inch apart all round. Any jam ma^^ be substituted for cream* . then mould it round with your hands to the shape of a ball. but the following is simple. egg over. —This style of cake is esceedinglj half a simple. wet the edges of the bottom. and admits of great variation. fifanciful shaoe you please. cut neatly round the edges. PASTRt. dish up on a napkin in crown or pyramid they ought Apple or quince marmalade to be of a nice transparent colour. and lightly mark any fanciful design with the point of a knife on the cover bake in a very hot oven for twenty minutes. and looks as v/ell rroll the bottom piece about a foot square. —Proceed as alDOve. or any other preserve.

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

—Put two when it CuTTy Scmee. Anchovy Butter. stir round for five or six minutes. pan. It is excellent with all broiled - — | meats. 425b. will be a very great improvement.^'^'Peel and cut two middling sized onions and two ounces of bacon . many a hon vivant in London would often envy the cooking of the cottage. let the whole boil on3 minute and pour over any article suitable for this kind of sauce. with one ounce of butter or fat. used. a quarter of one of salt. This is very simple and good. 425c. Bread Sauce. and a long time. half an ounce of butter . and two tablespoonfuls of vinegar. put them into an iron stew pan. put it back into the stew pan. Important Ohservation. a quarter of that o! pepper. and one of sugar . —To a quarter of a pouiid of butter. 154: A Blade BuUer. paste may be used. 410). spoonful of Put on a plate a quarter of a pound of fresh butter.. half a teaspoonful of salt. ten pepper J corns. then add three teaspoonfuls of flour. a littlii grated nutmeg may be added. need be : 425e. use vinegar). Hotel Keeper^ s Butter. the juice of a middle sized lemon (if no lemon. when it ought to turn out a tliickish sauce. tfvf tablespoonfuls of anchovy sauce* . half that of pepper. 425a. ounces of salt butter in a etew gets hot and brown add about twenty parsley leaves. A simpler Manner^'—Ay^les and onions may both In this as also a pint of melted butter (No. one apple cut in dice. Curry Broth or water may be used. no flour be used. one of curry powder. moisten with a pint of milk. mixed well. on the it SERIES OP SAUCES. and serve over any article suitable for its use. If passed through a sieve. half a teaspoonful of salt. a quarter of a salt. in slices. boil till rather thick. set fire. as it would contain the freshness and aroma of fresh gathered vegetables. boil tor ten minutes. '-^Tni in a stew pan four tablespoonfuls of I h'ead crumbs. and if these directions are followed. a quarter ditto of pepper. cut in fom% add a pint of milk. and skim it. peel a small onion. 427. or of those articles which are in daily use. two of chopped parsley. put on the Ore. 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. there — j will keep potted for 426. let it boil one minute.

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

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

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

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

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

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

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

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

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

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

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

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

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

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

The principal wHnes are called « La Rose. I lis. Since my return from France. for any doubtful water will improve and get soft by boiling. Rhenish wine. and was purchased from the famous house of Campbell." " St. are ' commendable at meal-times. wh^iob will be found e^treiaely aiso useful for people in small circumstances? . having. a reduction of the duty on these simple but generous wines would take place. as he stated in his letter. preferable to any heavy stout." " Vin de Grave. To our friend Dr. who can afford their malt to clarify is liquor at their meals. For those who cannot afford to buy malt liquors or wines. remaining there all the brewing season. I do not want to deprive you of your sherry or port before or after dinner . however.5 been led to try the following receipts. I was more astonished when he informed me that its price was . and jjur chases largely from the peasantry. and Bucelias. or light table-beer. for his sending to me the other day a case of pure French wine. or "bettef by passing it through a clean cloth. but who in time takes a liking to thesa really harmless wines.^ and numerous other kinds. It appears that this gentleman pays an annual visit to the different vintages and villages which encompass the banks of the Garonne. Julien. v/ho would not understand their properties. 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. although there is not one Englishman out of twenty who visits France. or ale. Light Amontillado. For those in middling circnmstances." " Barsac.'^ " Sauterne. after having had a conversation on the above subject. King I am much indebted.only twenty-eight shillings per dozen. 169 a minute never entering their hmxds . of Regent Street. 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. been present while it was drawn from the rough French cask. London. as they facilitate digestion. pale ale. or giving it a boil^ end letting it get cold before drinking. and personally superintending its make. though probably they would not be partaken of to any great extent by the masses.BSYEBAGm Bea of letting it rest for it jfetill. all of which are highly recommended iby the faculty.

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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





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


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

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

117 224 common „ Preserve Kice „ plain „ common „ .78 113 169 159 Bread. . Bacon. Rock Soda Spice « « . Cakes Almond : roast . . . refer to pages . p. 95 „ semi-roasted baked. „ Bones. Bread apple Cottage Cheese. Ill Butter Anchovy : Black.192 . . • • . . . p. . .. Eccles . 78. or edgebone of ". 193 aitch. p.263 . •»* In tliefolloioing Index. hashed leg of 158a . cold . on n brown . important remarks . . the figures with the letter p. 32 . . . . . Maitre d'hotel Melted . foreign . Carthusian collops . .— . 168 Biscuit balls . . .. brown rye cottage „ crumb „ keeping „ milk „ „ „ plainer rice » « Broiling.78 . .78 Gingerbread Ginger . with eschalot . . 171 a-la-mode . .175 . .— 192 — — . Orange Plain . 158. for toad in the hole Beans.406 Sweet . . . „ vegetables with „ as bubble and squeak Beverages. see Vegetables 462 461 Beef. . 239 233 .160 . . 237.78 . . the other numbers refer to receipts.. 17 Brown gravies Browning. to choose at market. Small cream Calf s brains „ feet . salted „ baked. .. . • • .78 . . 227 „ aristocrat] . poor . . • 207 Gallette. Milk . brisket .458 . Tipsy . . • . p. skirt spiced 226 steak in baking-pan 171 173 to 136 139a semi-fry „ 262 . 174 minced pudding „ 166.402 .224 .— . ground . . . .. Plum on „ „ stewed ragout of . observations on Batter curing. Apple . INDEX. stew in baking pan . . . p.. 94 salt . . ribs. .118 . or burnt curry of .. . man' . .. . . p. . .. 400 442 Bread. devilled . „ „ „ „ family devilled . . .188 . 166. .118 .191 plainer . 238 round of . „ pie . —235 .

— 193 . . . . 349 .222 to ascertain if fresl I ancients on. 161. 21. 47 Dish. . see Shell-fish. Dumplings. S87A • . . p. sheep's : . 446 466 „ „ „ omelette. 52 57 liver 103-—110 6(i. . . . Jewish fashion in oil . „ for toast „ and heart heart.. . 301 302 303 304 307 308 306 310 311 312 313 314 315 305 309 87 on . Ciiemistry of food. p. To cook Cookery. Eels. Carthusian of meat and vegetables . . . on. . . i15 . in baking stewpar 220 .222 75 . 358 87 125 EggSjboiled. Api^le. 46 Currant-jelly . . 222 . . „ „ „ | „ „ „ shell-tish bacon oysters and .— INDEX Calf's feet jelly. . to .222 89 49 50. 42. see Poultry Chopping of onions .. or fraise . . . 26 ascertain 165A . „ . .. Dough „ „ „ . 61. . pastry velvet . 1 „ Fried. an improved baking .. .. . . 467—473 340 347A.222 66. Cream.66.. . .. . .190 148 180 . Bohemian Devonshire „ „ „ „ • 356 443 Feet. . 170 Cofiee „ original hints . . . Flounders „ Fritters . . . . Hake Haddock Herring. „ rabbit „ tripe „ meat Custard. . . stewed . Cod „ „ . . . calves » „ pig's .. .. Curry. . . . . dried „ fresh „ fried .. coffee and chocol ate farm . 89 205 159 362 365 361 363 368 93 How to Brill Fried. fruit Cottage roasting. red . 59 . . 62. 43. 166 „ „ poached sausages 453A . 94 Drinks : Gurnets . . .. ignorance of th 3 poor in. 203 83 . . Jewish fashion Fresh water. apple li-mon 77 . Coki meats Coloured water Crab. . 314A . 45 . 111—114 . sweet preserves „ „ spirit .. when done. . . with herbs „ . . see Lamb.62. p. p. . I . 102 101 222 Cutlets. „ pie-dish. head. . „ „ baked bacon and convent fashion 187 tongue. Hallibut „ . rice Crust. . our Christmas 85 stewed. plain „ boil.71. 115 Mackerel . . Mutton . 90 . . tails 147. . . p. p.p. 348 347 328 . pudding 243 329 Cheesecaices . . 44. p. 71 Dinner..93-—100 . „ liead lieart liver. . 5 Chickens. . „ | mixed omelette. . nursery fruit simple suet p. 21 .220 62. p.Veal Conger Curry eel Cheese stirabout .66 40. 161 67. Ling 300 „ . 23 in . &e. . semi-fried „ „ „ „ „ „ „ s. . &c. &c. white • Croquettes. 371 357 372 327 Fish How to boil all kinds. 38 fresh . in „ gooseberry fool „ . . Eggs. 449 Choice of meat. p. 39. fish . . . .66. How to boil sliced New way oven „ Lesson Xo. 55 56 59 60 75 464b . sounds and melt „ hard roe Codlings 62. „ plain . . .

. . see Fish . .255 26 what I can cook with my.. 48 .457 Mackerel. . > . Tench Turbot . . . .. . baked .) Mackerel. Yarious. of.245 . .231 . „ . 1. 2. . . „ sauce . . . for invalids . on..) Kabbit curry „ Giblets Gridiron. . Eels ditto Puddings „ „ Pies Fritters . sweet. . mackerel . p. 194 Fisn-^coivHnueeS. 218 219 223 256 257 258 259 266 161--163 . head.183 Whiting In baking stewpaa Pieces of in ditto .141 „ „ . „ isinglass and gelatine „ calfs-foot. p. . . 57 48 45 413 a..134 194 neck .190. p. heart . . . large Dutch 212 Kabbit. . young.159 149 chop curry fry . . . . 381 392 .194 .244 . 32 see Fish Ham. .396 467--473 470 384 8 . 47 .450 tongue. . plain. .. .358 359 . 69 70 . salted fresh „ Salt Small..194 . . Salmon. and feet pudding Larding . plainer eel . „ 265 pie . 384 383 . . . . . Herbs.246 . lamb's stuffing . 74 440 . . „ . . . : 205 Rook. three-legged. 33 . . . „ 84 boiled „ 153 „ semi-fried • . boiled leg of . . . p. stewed . „ „ „ Liver. .231 . introduction to. 464b 161--163 384 . on.355 . . choice of. • ox . 67. „ orange „ lemon . to cook Sauce Soles . effect Irish stew . .96.. cod .148. .174 . . observations . 55 pan. • • . . „ stuffing „ balls calves' . 17 Haddocks. pudding .126 . 104—109 . semi Game :— 215 Hare. .« . 72. semi Lessons on „ .451 63 .. . .. .244 . . . Nos. 414 . Frying. Apple. toad in the hole 216 „ jugged 217 marinaded „ „ 215 Larks .459 460 147. .206 . 48 „ Fry. 221 CO. .134 177—17? . Partridge and cabbage pud254 ding 204 Rabbits.210 . roasting. . . time for . important .82 . kidneys leg 136 140 . . buttered „ fritters cake „ drinks „ rice water „ stewed. Pilchard Plaice Salads ..249 . 29 Jam Jelly . . „ „ „ „ „ „ „ p. Iron pot. .. p. . roasted. in pie-dislj pickled . . .83 . 171 Currant jelly Fritters . semi-roasted 215 toad in the hole „ 251 pudding . bunch of Sprats . 64 . . head ." xsjmsL • .. . p.125 . 115. . GAMii^Ccontinued. . . . Lamb.. 464A 464b . p. . „ „ „ „ „ „ . . 221 58 53 61 Lmagination.360 Fruits:— damson „ . . broiled ox pudding „ . 244. . . lOtchen requisites .. 73. . Kidneys.

. pickled .164 „ . 173 . . p.215 124. Pigeons . p. 161. 177.211 . 97A . 119. 445. p. . baker's meat. „ tongue. . Pig's kidneys . 158 . Carthusian . Turkey. .. . 94. to chop . 321. . Eggs „ „ „ „ „ with apples bladebone chops .. . . 162 . . . . puiT 380 316 317 SIS 319 Fowls Fritters 315A half another plainer short . 1st Lesson on . Mutton :— „ „ boiled . artisan's pie .'j . 126 . .. „ „ „ „ boiled sausages . . boiled . . . . .. how to make „ introduction.128 . black puddings .) Plain puff . 171 „ ff pudding ragout of remains of . p. „ panada . cold. . .79 . p. .ste. . Small Pease pudding .209 . Pi-ckles 465 126 Pies. 95 . . „ „ Lyons way . . „ toad in the hole . „ J..463 Meats. and broiled 130. „ pudding on. „ fritters . 95 Marketing. 3. . .129 . boiled. 232 Poached eggs.215 . . . . . 145 • . .. . . . . . 171 „ Omelettes. . 268 262 2G3 264 264 266 267 hare rabbit Mussels. 197 .168 . 83 „ „ „ heart liver 265 269 .161 135. . ISO 213 242 . .165 „ sauted or semi-fried. . brown. « roasted semi-roasted . 93 toad in the hole c . • . 173 318a .142 . Oven. . . . . . 264 2'50 pudding . in baker's oven. „ „ „ „ toad in the hole beef. . 198—201 . p. . 134. 95 Meal. 253 » 320. „ kidneys % 155 „ liver. . .154 150. ..111 and vegetables. „ „ . . p. 173 Chicken pudding . . . 146 125. Indian poulenta Meat. ' Tancake ra. „ „ „ „ ragout. p. hashed leg.215 „ toad in the hole . 158a . . . „ „ J.115 . . 152 „ V „ „ „ „ „ „ Geese. 93 Ox cheek .159 15 8A . 165 . . . 449 . 184 fresh and pickled 185 „ „ 16 5 „ tripe. 195 323A . Macareni . 179 „ heart tail 176 „ .. minced . 170 . . semi roasting. .188 . . curry .„ ^ „ hashed . to choose. I'l.. . „ 125. . „ „ „ „ „ pork fish .85 . . of roasted.t . . . „ „ pie salt . . 2M Pastry. . on .208 230. . 322 .166 . . . . 454 92 . . 233 beefsteak family ^ veal . . .• e . . FAST'RY'^CconU nued. 156. potted and braized. FruiV Koasting . 86. . p.150 choose.215 1I1*«114 „ Carthusian .254 . 151 Ducks. 165A . sausages and kidneys semi-roasted . . see Sauce Mushrooms • • • 443 poor man's . p.81 120. on. Poultry To Devilled * . . choice of at market. - . p. Onions. baked. 121 chops cutlets . 247 brain and tongue Useful hints on the sucking-pig. .177 . curried . . see . S23 Pudding • . see Eggs Pork. . p. 226 159 curry . remains of cold puddings. .233 252. . . a series of receipts on . . . .A INDEX. . . 196.

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

• • . . . . . . 5. . No. .370 . Oyster and mussel Pickle . . clear >» • . « « Harvey's • Horse-radish Hotel-keepers* 425C . . .. I^umpkin Parsnip Potato . . . 425B 425C • . 27. Cream Cucumber Curry Do. broiled and d evil led Toad in the hole. » thick. Soyer's Relish INIustard . 411. . .419 . . . FrencI I . . • • • • • • . • •22 . . • • . various Macaroni . • • . 411 414 412 423 411 411 413 413 424 411 Mutton broth. . 1 .20 10. Celery . • • 12 21 7 5 Lobster Melted butter. . cheap . Mustard Onion . red . Soups: 417 411 „ simplified „ Stuffing. potatoes . p. Sauces :— Anchovy Apple . 3.) 197 25 19 26 10 14 32 31 30 29 35 34 36 37 97 18 Sow s-^(coninmed. heart 1 Spirit sauce Vegetable marrow "White sauce . 2. Seasoning Sheep's brains Snge and onioa Salad . 6. 369. 425 . . 413 . Ox-cheek in pan Ox-tail „ Pea. . . Vegetables for Water Fruit cresses . 411 434 420 . • • . • • I • • « . . . . . 181 88 „ „ „ feet . baking. 1 and 2 . . . — .28 Ko. Crab . peas cooked mea t calf's brain 3 larks and S]narrows ox-cheek . a few hints on Toast. . vdth „ marrc)w . Mock turtle . or puree 6 1 Mint Mussell . Sharp . 7. 411 .. No. . . . veal 459 457 456 333 466 133 215 American butter squasli Artichokes. . cod-liver 2 . .. 7 INDEX. „ meagre Pot-au-ieu. 413 . „ „ Vermicelli White. new Mulligatawny Ox-cheek Ox-tail . . . Semolina Swedes Stock for „ . 173 : veget ables meat . 421 . 13 . 413 . . 33 11 12 1 1 • . I\(). • . • • • • Egg Fennel Fish . 1 No. . Chili vinegar « Cod liver . < 411 • . . 180 tongue and 3rain pudding. . • Shrimp „ . No. 69 Stock for soups . new .) . 410 415 . . Brown Bread Caper • • . . • . .22 . 436 434 435 432 Hodge-podge Meagre Meat. plain . . . . 413 . . Rice . . . 413 . . „ „ liver . 172. « . 23 9 . . . 242 Stewpan.164 IQ . • . 4. cieas" Vegetabi^. . . 413. 22 22 23 23 15 26 Tarts. . 425E « . . . . Jerusalem Autumn and Spring. Cow-heel Giblet .422 413 . . • • . .411 . Kadish Sauce . Simple . BAtADS-^icontinued. „ white „ Cock-a-leekie M 18 8 . simplified • i Tapioca Turnip Do. . . Tea. . nc>W Carrot . No. simpler . 411 416 418 . . Hare . . .

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


Please do not remove cards from this pocket. Copley Square Division of Reference and Research Services The Date Due Card cates the date in the pocket indithis on or before which book should be returned to the Library.Boston Public Library Central Library. .

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