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


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


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


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

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

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

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

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

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

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


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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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



^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









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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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






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.


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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

as cinnamon. or mixed lemon -peel. mix with two eggs ana fcwo gills of milk boil in either mould or cloth for one hour and a half. It can be served up either in the basin or turned out. serve with melted butter. bake half an hour. nutmeg. Apple and Paste Pudding in Basin. or lemon-peel. dear. All Ix uit puddings may be done the same way. and join the edge nicely tie it in a cloth and boil. about half an hour or five persons. quarter of pepper. thin. add a few currants. grated nutmeg. a little cinnamon. fill it with apples cut in quarters. as it spoils the flavour and makes it heavy. 342.150 the rice is SWEET AND FEUIT PUDDINGS. half a . Dread Pudding. any kind. —Put flour. or essences of flavour of the ingredients. put into a cloth as above . Put three-quarters of a pound of flour pound of beef suet. Do not open the top to put more sugar in. when eggs place . : this will make a nice size pudding for four This may be done in twenty different v/ajs. 319. . quick. No. add two teaspoonfuls of flour. boil in plenty of water. Spotted Dick. half ditto of currants. 339. 343. orange-peel. 341. make it into small balls the size of eggs. or with gravy. lay some in a bowl. roll it a quarter of an inch thick. dates.—Mske one j^^ound of paste. 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. —An economical one. put another piece of paste on the top. tender. of sugar. and use it for roast or boiled meats. OP . by varying tha spice. into chopped suet. into a basin. or to vary the flavour. Light Dough Dumplings. — Get one pound of dough. three of brown sugar . add two cloves. and a little sugar over. — 340. previously well beaten. put in pie-disli add two eggs. nearly half a pint of water gether. two ounces little butter. a . a teaspoonful of salt. add to it by degrees a pint of milk. Swet Pudding. mix all well together. are a break into a basin one egg. miJt . . or half milk and water. a pound of a basin half a pound of two eggs. or till set. Fox children^ skim-milk. Tv/o ounces of chopped suet added to the above. two ounces of sugar. three-parts full • . or serve with butter and sugar. beat all well to- boil one hour and a half. a little sugar.

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

ounce of ground coffee in a pan. I send you no other receipts. 460. In country places. where milk is good and cheap. ETC. If it sets plate before potting. when they should remove the hard ba stalk.^—l perceive in most cottages the gardes possesses a few of these exceedingly useful productions at some 465. and the economy is full ten per cent. Cahhage. then fill your cup without shaking it . but take care it does not burn . or it may be made some time previous. but not to shnmer . Coffee. keep it not far from the fire. and to every quart add one ounce of black pepper. but I do not approve of it. and seven button onions. and let it remain three weeks before using. TEA. keep stirring it until quite hot.« 166 HINTS ON 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. them in some vinegar. clean off all the salt. boil for five minutes. Med seasons tliey grov/ pickled thus lay : —Cut them into thin slab. intending giving them a lesson how to make coffee. I was received like a princess in a fairy landi The following is system. and pour over cabbage cover the iar. On my arrival. and boiled for making the coffee of the next day. and place them on a them now and stone jars 5 with salt for twelve hours. . A bunch of sweet herbs boiled in the vinegar is an improvement. turning boil . well it is done . cover larger tlian others. COFFEE. then.3w rasp!)eme3 added is an improvement. which place over the fire. then pour over t][uickly a quart of boiling water. whom I taught to cook the ox cheek. or pass it through a cloth into a coffee pot. A FEW ORIGIITAL HINTS ON COFFEE. being hard and indigestible. and only cold vinegar used. &c. or two large ones sliced. by which at least a quarter of an ounce is saved. I recommend that half boiled milk should be used with the coffee. I bought a quarter of a pound of ground coffee. close it immediately. PICKLES. a l«. Onions may be omitted. confidence in what they would provide. But I must . The idea of warming coffee is my own. Giles's gave great satisfaction to my septuagenarian pupil. slices. The grounds can be kept. as mixed pickles can now be bought cheaper than they can be made at home. and warmed again. 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. which I had placed by the side of the fire. although I am aware that some dealeiy imposed on the public by selhng an article composed of chicory av a coffee price. Place it on the fire. and they could not account for such •* legerdemain. and then poured it out into the cups. generously dispensing their perHaving cordially fume over pyramids of muffins and crumpets. The coffee being partaken of. that they should immediately give forth their aroma. but to self then* customers the one separate from the other. in it I put the coffee. adding a little milk. and paid the same price. with wall flowers from tlie neighbouring garden (the best in the world. so that when the water was poured on them. not a French dancing shoe. to • ' . but a genuine British bit of solid work. In the way of coffee. and kept stirring all the time. They then it. hold of an old pitcher. I set cheerfully to work. and sugar. a good cup of coffee cannot be made without the intro^ duction of a little chicory. Giles's. only stirring it more. and it was declared by all the old dames present that they never had had such a cup ot tea. ETC. begging the old lady to keep turning it round. iE my opinion. not having sufficient utensils . ii you have no chocolate pot. 167 \\i*^le parlour was not only clean. I was greatly thanked on my departure. shaken hands with my host. and stirring it till the powder was hot. in order that the leaves should get hot. while on this subject. White's plan. but clean. and placed it close before the fire. which ia Jn no account to sell any ground coffee mixed with chicory. I then poured three quarts of boiling water. with half a teaspoonfuj or sugar. although they bought it at the same shop. at tlie cost of few pence. holding the kettle in one hand and a spoon in the other. allowed it to stand for ten minutes. Chocolate can be made the same way. when walking by chance in the Borough. v»rith the best milk that could be got. and when just on the point of boihng. but I have found it an economical plan to make the ground cocoa hot. in my opinion. it gives it a richness which is not got by the usual system. I cannot but admire Messrs. and mixing it smooth with either cold milk or water. I put into each cup a good teaspoonful of canister cocoa. but ornamented. 1 poured on the water. the sole having a very uneven appearance. White and Fair* child . nothing can be more pure than what I bought the other day from the canister. adding a little water.HIN^JS the fi ON 2!EA. COFFEE. serve. By the time the cocoa had been partaken of. be allowed to state that. the tea was ready. at the shop of Messrs. v>ing studded with seyeral dozen of iron naUs. with a Bpoon. I made the cocoa thus. and received the compliment of an old fihoe being thrown after me. Covent Garden). In the meantime I had put one ounce of tea into a large teapot. and I must." but would endeavour to imitate it. and got. Thus terminated the entertainment given to me by these poor but grateful people of the black back street of St.

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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





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


of lump sugar. 3 lbu5. of lemon-peel. place them on a dish. 3 lbs. and bake for half an hour in an oven. 3 lbs. four ounces of sugar. of ginger. as I wholly object to fermentation. 300 lbs. a quarter of a pint of brandy. made as JSTo. Line your patty -pan with pufr-paste. of ground allspice. peel and cut them in slices. let it Iry half a minute. of nutmeg. then toss as a pancake. When tender. Serve hot. . use all the hatter thus. when nice and crisp. on which put a small piece of butter. of cloves. put on — — the fire . v/here I invented this dish. 350 lbs. the above articles must be* chopped separately . fill thee-parts full with mincemeat. done put them one on the other. The mince-meat as made at WindsorCastle every year. take them out. Moyal Chistmas Fare. add to it two ounces of candied lemon and orange peel and citron. if made one v^^eek before Christmas. of mace. of beef. cover over with paste. then fill your pans with stewed apples. half a pound of apples. I introduced a gill of cream. put them all in a basin. put it in a jar. Have ready some mince-pie pans. of raisins. a little white sugar over. ^^^ over. New Style of Mince Ties. lay on this half an inch of bread crumb. put in a frying-pan two ounces of butter. which made it very delicate. ^ow to malce Mincemeat. Ordinary cream may he used instead. Stewed tripe (cold) may be used instead of beef. of cedret. 452.190 SOYEK'S new CHRISTMAS on a RECEIPTS. the apples about an inch thick. and use when required. and — — -peel. sugar. put the saucepan on the fire. of orange- up on the other side. No. cover the inside of each pan with it to the depth of an eighth of an inch. and 60 lbs. let it aU be of the same depth. four ounc js of raisins previously stoned. then put in a quarter ounce of mixed spice. and when hake ten minutes. Cut six apples in four quarters each. 315a. 30 lbs. 3 lbs. previously whipped. till quite full. then turn out on a dish. turn it serve. 24 bushels of apples. Apple Toast. of suet. then lay on some more bread crumbs. will answer every purpose. take some firm butter. 3 lbs. toss them up. 60 lbs. You may use any kind of small baking-dish. stir it. of currants. The above. or stir with a spoon: a few minutes will do them. 200 lbs. take the core out. when the butter is melted. mix the whole well together. add in the juice of a lemon. cut these small. the ingredients being mixed one month before wanted. They will be found excellent. and half an ounce of bitter almonds and lemon peel. put in your bread. and bake. it tlie batter. as above. let it stew quickly. Chop fine one pound of heef suet. 240 lemons. 72 bottles of k-andy. fcTir ounc )s of lean beef previously roasted. dish. 400 lbs. put in a saucepan an ounce of butter. cut two or three slices of bread half an inch thick. While paying a visit in Devonshire. of cinnamon. which fry of a nice yellowish colour. is as follows: 240 lbs. 2 lbs. then throw over the apples about two ounces of white pounded sugar and two tablespoonfuls of water . Sugar over.

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

Cakes Almond : roast .458 .. foreign . . • ..224 . Milk . on n brown .191 plainer . cold . 94 salt .. Eccles . .78 .. 117 224 common „ Preserve Kice „ plain „ common „ . . . . stew in baking pan .78 113 169 159 Bread. 166. 95 „ semi-roasted baked. . .. 237. devilled . . 400 442 Bread.— 192 — — . ground . . . skirt spiced 226 steak in baking-pan 171 173 to 136 139a semi-fry „ 262 . . • • . . with eschalot . 174 minced pudding „ 166. . . 17 Brown gravies Browning.. . . Ill Butter Anchovy : Black. . .188 .263 .— . . . . . „ Bones. Maitre d'hotel Melted . „ pie . or edgebone of ". ribs. observations on Batter curing. Carthusian collops .118 . see Vegetables 462 461 Beef.. INDEX. 238 round of . . .— . . poor . . 193 aitch. p. . p. . hashed leg of 158a . man' . . . „ vegetables with „ as bubble and squeak Beverages. •»* In tliefolloioing Index. . brown rye cottage „ crumb „ keeping „ milk „ „ „ plainer rice » « Broiling. the other numbers refer to receipts. „ „ „ „ family devilled . 239 233 . p. . Plum on „ „ stewed ragout of . salted „ baked. . . 78. . . Bread apple Cottage Cheese. 32 . .160 .. to choose at market.. Small cream Calf s brains „ feet . . . . 227 „ aristocrat] .402 . refer to pages . or burnt curry of . Orange Plain . • 207 Gallette. .78 .78 . . 158. —235 .192 . Tipsy . for toad in the hole Beans. Bacon. 171 a-la-mode . 168 Biscuit balls . the figures with the letter p. . . . Rock Soda Spice « « .175 . important remarks . p. p.118 . Apple .406 Sweet . . brisket .78 Gingerbread Ginger . p. • • .

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

. . . 221 58 53 61 Lmagination. . toad in the hole 216 „ jugged 217 marinaded „ „ 215 Larks .) Mackerel. heart . . 464b 161--163 384 . 221 CO. p.194 . 464A 464b . Partridge and cabbage pud254 ding 204 Rabbits. time for . „ „ „ „ „ „ . . salted fresh „ Salt Small.450 tongue. .) Kabbit curry „ Giblets Gridiron. . . on.231 .159 149 chop curry fry .360 Fruits:— damson „ . . . . „ stuffing „ balls calves' . 67. 47 .246 . 17 Haddocks.148. . . young. . 244. . semi-roasted 215 toad in the hole „ 251 pudding .83 . . .231 .126 . Nos. head. 64 ." xsjmsL • . • • . . . broiled ox pudding „ . . 73. . plainer eel . p. 1.249 . „ orange „ lemon . GAMii^Ccontinued. Apple. . Yarious. . . .174 . . . . „ . 194 Fisn-^coivHnueeS.134 194 neck . . 171 Currant jelly Fritters . important . 69 70 .451 63 . Lamb.194 . . stewed . cod . 32 see Fish Ham. .. 384 383 . . baked . choice of. Iron pot.358 359 .. . roasted. . . plain.255 26 what I can cook with my. Pilchard Plaice Salads . 115. on. large Dutch 212 Kabbit. . semi Lessons on „ . . „ 84 boiled „ 153 „ semi-fried • .141 „ „ . p. head .82 . 57 48 45 413 a.210 . „ „ „ Liver. . lamb's stuffing . 48 „ Fry. 29 Jam Jelly . „ 265 pie . .« . .96. . in pie-dislj pickled . 74 440 . 414 .355 . bunch of Sprats . of. observations . kidneys leg 136 140 . . . „ . to cook Sauce Soles .457 Mackerel. . . lOtchen requisites ..244 ... . .. pudding .. Herbs. . „ „ „ „ „ „ „ p. see Fish .459 460 147. three-legged. introduction to. . . boiled leg of . 381 392 .125 . Salmon. . 55 pan. . „ sauce . 104—109 . 72. . p. roasting. 48 . „ isinglass and gelatine „ calfs-foot. sweet. .. .206 . and feet pudding Larding .244 . . . Tench Turbot . effect Irish stew . Frying.. . mackerel . semi Game :— 215 Hare. . . 33 . . .134 177—17? .. . • ox . . buttered „ fritters cake „ drinks „ rice water „ stewed. . .245 .396 467--473 470 384 8 . . . Kidneys. . 2. p. . 218 219 223 256 257 258 259 266 161--163 . > .183 Whiting In baking stewpaa Pieces of in ditto . . p. p... . : 205 Rook. Eels ditto Puddings „ „ Pies Fritters .190. for invalids .. .

146 125. 454 92 . . baked. 97A . p. see . 165A .215 1I1*«114 „ Carthusian . . „ 125. 184 fresh and pickled 185 „ „ 16 5 „ tripe. . 94. . p. p. 322 . 171 „ Omelettes.166 . . . potted and braized. 197 . artisan's pie . 321.168 . Eggs „ „ „ „ „ with apples bladebone chops . . . .115 . „ J.154 150. „ „ J. . . . . . . on . 173 Chicken pudding . to chop . . puiT 380 316 317 SIS 319 Fowls Fritters 315A half another plainer short . .128 . see Eggs Pork. p. black puddings . 95 Meal.) Plain puff .. 173 . . . .209 . .188 . 198—201 . . 247 brain and tongue Useful hints on the sucking-pig. .. . 232 Poached eggs.. p. p. boiled. 158 . .208 230. . .A INDEX. in baker's oven. „ „ „ „ ragout. . and broiled 130..161 135. . see Sauce Mushrooms • • • 443 poor man's . . . „ tongue. . 2M Pastry. 195 323A . Poultry To Devilled * .129 . 171 „ ff pudding ragout of remains of . semi roasting. 196. .ste. . . . . ISO 213 242 . 170 . ... brown. 445. 93 Ox cheek . . . 126 . . .150 choose. p. Mutton :— „ „ boiled .85 . . - . curry . 161. 233 beefsteak family ^ veal . . 177. .215 . . . . « roasted semi-roasted . S23 Pudding • . „ panada . choice of at market. „ toad in the hole . . 268 262 2G3 264 264 266 267 hare rabbit Mussels. 162 . . p. 145 • . . p.81 120. ' Tancake ra. . 253 » 320.159 15 8A . baker's meat.„ ^ „ hashed .t . . 156. 151 Ducks. „ „ pie salt . . . to choose. FruiV Koasting . p. Macareni . on.463 Meats. . . Indian poulenta Meat. . sausages and kidneys semi-roasted . „ „ „ „ „ pork fish . Pig's kidneys . 83 „ „ „ heart liver 265 269 . .165 „ sauted or semi-fried. 121 chops cutlets .. . . pickled . Turkey. . Pigeons . . 449 . . . . 95 Marketing. 158a .• e . . boiled . . cold. . . 134. . . . „ „ „ „ boiled sausages . p. .. „ „ Lyons way . 179 „ heart tail 176 „ . . a series of receipts on . . .233 252. 95 . . 1st Lesson on . . „ fritters . . how to make „ introduction. . • . 264 2'50 pudding . Oven.'j . .215 „ toad in the hole .111 and vegetables. remains of cold puddings. „ pudding on. 86.142 . curried . p.164 „ . Carthusian . . 226 159 curry . 173 318a . . 3.211 . 93 toad in the hole c .215 124.79 . hashed leg. „ „ „ „ toad in the hole beef. Onions.254 . . Pi-ckles 465 126 Pies. . . . 165 .. 119. of roasted.177 . „ kidneys % 155 „ liver. minced . . . „ „ . 152 „ V „ „ „ „ „ „ Geese. Small Pease pudding . I'l. FAST'RY'^CconU nued.

Beet-root Brussels sprouts 36 . f Observations on . . 378 . Ilalf-stcamed 261 Important observations. . . Lemon . . : . 234 . . in brown gravy . 251 „ 252 Chicken Pigeon . 260 . 350 Ground rice % 351 . 373 . . Rabbit . Do. 90 . Veal 236 260 233 . 235 237. 438 . devilled 131.244 Lamb. 342 Suet . Liver and kidney Mutton 246 247 248 Sheep's head. p. . . 446 Oysters on toast . 377 . 353 . 438 433 . 253 253 Do. . Meat. 436 4 lentil 435a . Curd milk Cocoa-nut 336 337 . on. 341 . 8S by ga s. . on Beef „ with kidneys Roast beef . . 43G 4-29 Cabbage Celery . 240 . . . vermicelli. « . j Bones. Fisli 257 . . . 436 437 . „ 2d 3d : do. 444 . p. see Game . • Lettuce. . on. 372 350 . coss Handy Young Engiana .379 Relishes . 259 Eel . 88 p. and pigs' do. . Mussels . p. . 440 428 . < . Panada Pudding Savoury Roasting. see Appendix table for . Do. — . . . lambs'. and ox liver 245 . 338 Plain rice . . lettuce . Lamb . . 401 406 . „ 4^4 . . . Potatoes I'oultry 436 440 43G 4S2 . » Jack. 242 .— 196 Puddings Baked . . plainer . . Potato . 350 455 . 430 431 i29. 238 239 . 375 . . 258 Mackerel . Cottage . 344 Brown bread Rice. . . . FuiymsGS—(c(mtinued. * . 335 . do. Welsh . • . Salads. various ways 367 'K. Cucumber Dandelion Endive French Fish . Slince beef. .241 Calves' brain and tongue Sheeps'. .390. . . . INDEX. Rice:— With apples to boil . 339 Apple and paste • . veal. 249 250 Pork .) Dough. . 354 Bread. 413 . . 103 Cloths. . 91 351 90 How Time Semi to roast. 155 Beans.132.412 411 Herring with whisL y . Plum 3Iould . 12S 334 . Crab . . 343 Bread . plainer . . &c. p. on . . .243 Calves' head and tongue . custard. with eggs . . tongue. 415 . 91 90 207 Fruit . . . 261 ^Sweet. 254 Partridge and cabbage 255 Young rook . i How . 1st class . . 387. p. 432 . Scallops 3 ?? Toast broiled and devilled Rabbits. Baked . Mushrooms . . 256 . and macaroni 345 . S35A . Broken biscuit 344A For a large family and school 346 and Rice preserve . . . Marsh mallow Meat Mustard and cress . . 447 scalloped . Onions . . . . French Haricot an d „ . Rabbit. Cakes Bread Croquettes Preserve • . . Irish „ 448 . . 376 225. with apples Yorkshire..gg 366 . • Spotted dick .

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

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


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. .

.^^piipRii^iiiii .l^iM^i .