Kitabı oku: «The Lady's Own Cookery Book, and New Dinner-Table Directory;», sayfa 13
Veal Olive Pie
Make your olives as directed in the receipt for making olives; put them into a crust; fill the pie with water: when baked, pour in some good gravy, boiled and thickened with a little good cream and flour boiled together. These ingredients make an excellent pie.
Beef Olive Pie
Make your olives as you would common beef olives; put them into puff paste, top and bottom; fill the pie with water, when baked, pour in some good rich gravy.
Pig, to barbicue
The best pig for this purpose is of the thick neck breed, about six weeks old. Season the barbicue very high with cayenne, black pepper, and sage, finely sifted; which must be rubbed well into the inside of the pig. It must then be sewed up and roasted, or, if an oven can be depended upon, it will be equally good baked. The sauce must be a very high beef gravy, with an equal quantity of Madeira wine in it. Send the pig to table whole. Be careful not to put any salt into the pig, as it will change its colour.
Pig, to collar
Have your pig cut down the back, and bone and wash it clean from the blood; dry it well, and season it with spice, salt, parsley, and thyme, and roll it hard in a collar; tie it close in a dry cloth and boil it with the bones, in three pints of water, a quart of vinegar, a handful of salt, a faggot of sweet-herbs, and whole spice. When tender, let it cool and take it off; take it out of the cloth, and keep it in the pickle.
Pig, to collar in colours
Boil and wash your pig well, and lay it on a dresser: chop parsley, thyme, and sage, and strew them over the inside of the pig. Beat some mace and cloves, mix with them some pepper and salt, and strew that over. Boil some eggs hard, chop the yolks, and put them in layers across your pig; boil some beet-root, and cut that into slices, and lay them across; then roll it up in a cloth and boil it. Before it is cold, press it with a weight, and it will be fit for use.
Pig, to pickle or souse
Take a fair fat pig, cut off his head, and cut him through the middle. Take out the brains, lay them in warm water, and leave them all night. Roll the pig up like brawn, boil till tender, and then throw it into an earthen pan with salt and water. This will whiten and season the flesh; for no salt must be put into the boiling for fear of turning it black. Then take a quart of this broth and a quart of white wine, boil them together, and put in three or four bay-leaves: when cold, season your pig, and put it into this sauce. It will keep three months.
Pig, to roast
Chop the liver small by itself: mince blanched bacon, capers, truffles, anchovy, mushrooms, sweet-herbs and garlic. Season and blanch the whole. Fill your pig with it; tie it up; sprinkle some good olive oil over it; roast and serve it up hot.
Another way
Put a piece of bread, parsley, and sage, cut small, into the belly with a little salt; sew up the belly; spit the pig, and roast it; cut off the ears and the under-jaws, which you will lay round; making a sauce with the brains, thick butter and gravy, which lay underneath.
Pig, to dress lamb fashion
After skinning the pig, but leaving the skin quite whole, with the head on, chine it down, as you would do mutton, larding it with thyme and lemon-peel; and roast it in quarters like lamb. Fill the other part with a plum-pudding; sew the belly up, and bake it.
Pigs’ Feet and Ears, fricassee of
Clean the feet and ears, and boil them very tender. Cut them in small shreds, the length of a finger and about a quarter of an inch in breadth; fry them in butter till they are brown but not hard; put them into a stewpan with a little brown gravy and a good piece of butter, two spoonfuls of vinegar, and a good deal of mustard – enough to flavour it strong. Salt to your taste; thicken with very little flour. Put in half an onion; then take the feet, which should likewise be boiled as tender as for eating; slit them quite through the middle; take out the large bones; dip them in eggs, and strew them over with bread crumbs, seasoned with pepper and salt; boil or fry them, and put them on the ragout, into which squeeze some lemon-juice.
Pigs’ Feet and Ears, ragout of
Split the feet, and take them out of souse; dip them in eggs, then in bread-crumbs and chopped parsley; fry them in lard. Drain them; cut the ears in long narrow slips; flour them; put them into some good gravy; add ketchup, morels, and pickled mushrooms; stew them into the dish, and lay on the feet.
Pig’s Head, to roll
Take the belly-piece and head of pork, rub it well with saltpetre and a very little salt; let it lie three or four days; wash it clean; then boil the head tender, and take off all the meat with the ears, which cut in pieces. Have ready four neats’ feet, also well boiled; take out the bones, cut the meat in thin slices, mix it with the head, and lay it with the belly-piece: roll it up tight, and bind it up, and set it on one end, with a trencher upon it; set it within the tin, and place a heavy weight upon that, and let it stand all night. In the morning take it out, and bind it with a fillet; put it in some salt and water, which must be changed every four or five days. When sliced, it looks like brawn. It is also good dipped in butter and fried, and eaten with melted butter, mustard, and vinegar: for that purpose the slices should be only about three inches square.
Pilaw, an Indian dish
Take six or eight ribs of a neck of mutton; separate and take off all the skin and fat, and put them into a stewpan with twelve cloves, a small piece of ginger, twelve grains of black pepper, and a little cinnamon and mace, with one clove of garlic. Add as much water as will serve to stew these ingredients thoroughly and make the meat tender. Then take out the mutton, and fry it in nice butter of a light brown, with some small onions chopped fine and fried very dry; put them to the mutton-gravy and spice in which it was stewed, adding a table-spoonful of curry-powder and half an ounce of butter. After mixing all the above ingredients well together, put them to the rice, which should be previously half boiled, and let the whole stew together, until the rice is done enough and the gravy completely absorbed. When the pilaw is dished for table, it should be thinly covered with plain boiled rice to make it look white, and served up very hot.
Pork, to collar
Bone and season a breast of pork with savoury spice, parsley, sage, and thyme; roll it in a hard collar of cloth; tie it close, and boil it, and, when cold, keep it in souse.
Pork, to pickle
Having boned your pork, cut it into such pieces as will lie most conveniently to be powdered. The tub used for this purpose must be sufficiently large and sound, so as to hold the brine; and the narrower and deeper it is the better it will keep the meat. Well rub the meat with saltpetre; then take one part of bay and two parts of common salt, and rub every piece well, covering it with salt, as you would a flitch of bacon. Strew salt in the bottom of the tub; lay the pieces in it as closely as possible, strewing salt round the sides of the tub, and if the salt should even melt at the top strew no more. Meat thus cured will keep a long time.
Another way
Cut your pork into small pieces, of the size you would boil at one time; rub all the pieces very well with salt, and lay them on a dresser upon boards made to slope that the brine may run off. After remaining three or four days, wipe them with a dry cloth; have ready a quantity of salt mixed with a small portion of saltpetre: rub each piece well with this mixture, after which cover them all over with salt. Put them into an earthen jar, or large pan, placing the pieces as close together as possible, closing the top of the jar or pan, so as to prevent all external air from getting in; put the shoulder pieces in a pan by themselves. Pork prepared in this manner will keep good a year.
Chine of Pork, to stuff and roast
Make your stuffing of parsley, sage, thyme, eggs, crumbs of bread, and season it with salt, pepper, nutmeg, and shalot; stuff the chine thick, and roast it gently. When about a quarter roasted, cut the skin in slips, making your sauce with lemon-peel, apples, sugar, butter, and mustard, just as you would for a roast leg.
Another way
Take a chine of pork that has hung four or five days; make holes in the lean, and stuff it with a little of the fat leaf, chopped very small, some parsley, thyme, a little sage, and shalot, cut very fine, and seasoned with pepper and salt. It should be stuffed pretty thick. Have some good gravy in the dish. For sauce, use apple sauce.
Pork Cutlets
Cut off the skin of a loin or neck of pork and make cutlets; season them with parsley, sage, and thyme, mixed together with crumbs of bread, pepper, and salt; broil them, and make sauce with mustard, butter, shalot, and gravy, and serve up hot.
Gammon, to roast
Let the gammon soak for twenty-four hours in warm water. Boil it tender, but not too much. When hot, score it with your knife; put some pepper on it, and then put it into a dish to crisp in a hot oven; but be mindful to pull the skin off.
Leg of Pork, to broil
After skinning part of the fillet, cut it into slices, and hack it with the back of your knife; season with pepper, salt, thyme, and sage, minced small. Broil the slices on the gridiron, and serve with sauce made with drawn butter, sugar, and mustard.
Spring of Pork, to roast
Cut off the spring of a knuckle of pork, and leave as much skin on the spring as you can, parting it from the neck, and taking out the bones. Rub it well with salt, and strew it all over with thyme shred small, parsley, sage, a nutmeg, cloves, and mace, beaten small and well mixed together. Rub all well in, and roll the whole up tight, with the flesh inward. Sew it fast, spit it lengthwise, and roast it.
Potatoes, to boil. No. 1
The following is the celebrated Lancashire receipt for cooking potatoes: – Cleanse them well, put them in cold water, and boil them with their skins on exceedingly slow. When the water bubbles, throw in a little cold water. When they are done, drain the water completely away through a colander; return them into a pot or saucepan without water; cover them up, and set them before the fire for a quarter of an hour longer. Do not pare the potatoes before they are boiled, which is a very unwholesome and wasteful practice.
Potatoes, to boil. No. 2
Scrape off the rind; put them into an iron pot; simmer them till they begin to crack, and allow a fork to pierce easily; then pour off the water, and put aside the lid of the pot, and sprinkle over some salt. Place your pot at the edge of the fire, and there let it remain an hour or more, and during this time all the moisture of the potatoes will gradually exhale in steam, and you will find them white or flaky as snow. Take them out with a spoon or ladle.
Potatoes, to boil. No. 3
Boil them as usual; half an hour before sending to table, throw away the water from them, and set the pot again on the fire; sufficient moisture will come from the potatoes to prevent the pot from burning; let them stand on the half stove, and not be peeled until sent to table.
Potatoes, to bake
Wash nicely, make into balls, and bake in the Dutch oven a light brown. This forms a neat side or corner dish.
Potato balls
Pound some boiled potatoes in a mortar, with the yolks of two eggs, a little pepper, and salt; make them in balls about the size of an egg; do them over with yolk of egg and crumbs of bread; then fry them of a light brown for table; five balls for a corner dish.
Croquets of Potatoes
Boil some potatoes in water, strain them, and take sufficient milk to make them into a mash, rather thick; before you mix the potatoes put the peel of half a lemon, finely grated, one lump of sugar, and a pinch of salt; strain the milk after heating it, and add the potatoes; mash them well together; let the mash cool; roll it into balls of the shape and size of an egg; let there be ten or twelve of them; brush them over with the yolk of egg, and roll them in crumbs of bread and a pinch of salt. Do this twice over; then fry them of a fine brown colour, and serve them with fried parsley round.
Potatoes, to fry
After your potatoes are nicely boiled and skinned, grate them, and to every large table-spoonful of potatoes add one egg well beat, and to each egg a small spoonful of cream, with some salt. Drop as many spoonfuls as are proper in a pan in which is clarified butter.
Potatoes, to mash
After the potatoes are boiled and peeled, mash them in a mortar, or on a clean board, with a broad knife, and put them into a stewpan. To two pounds of potatoes put in half a pint of milk, a quarter of a pound of butter, and a little salt; set them over the fire, and keep them stirred till the butter is melted; but take care they do not burn to the bottom. Dish them up in what form you please.
Potatoes, French way of cooking
Boil the potatoes in a weak white gravy till nearly done; stir in some cream and vermicelli, with three or four blades of mace, and let it boil till the potatoes are sufficiently done, without being broken.
Potatoes, à-la-Maitre d’hotel
Cut boiled potatoes into slices, not too thin; simmer them in a little plain gravy, a bit of butter rubbed in a little flour, chopped parsley, pepper, and salt, and serve hot.
Rice, to boil
To boil rice well, though a simple thing, is rarely well done. Have two quarts of water boiling, while you wash six ounces of rice, picked clean. Change the water three or four times. When the rice is clean, drain and put it into the boiling water. Boil twenty minutes; add three quarters of a table-spoonful of salt. Drain off the water well – this is the most essential point – set it before the fire, spread thin to dry. When dry, serve it up. If the rice is not dry, so that each grain separates easily from the others, it is not properly boiled.
Another way
Put one pound of rice into three quarts of boiling water; let it remain twenty minutes. Skim the water, and add one ounce of hog’s lard and a little salt and pepper. Let it simmer gently over the fire closely covered, for an hour and a quarter, when it will be fit for use. This will produce eight pounds of savoury rice.
Rissoles. No. 1
Take a roasted fowl, turkey, or pullet; pull it into shreds; there must be neither bone nor skin. Cut some veal and ham into large dice; put it into a stewpan, with a little thyme, carrots, onions, cloves, and two or three mushrooms. Make these ingredients simmer over a slow fire for two hours, taking care they do not burn; put in a handful of flour, and stir well, with a pint of cream and as much good broth; let the whole then stew for a quarter of an hour; continue to stir with a wooden spoon to prevent its burning. When it is done enough, strain it through a woollen strainer; then put in the whole meat of the poultry you have cut, with which you must make little balls of the size of pigeons’ eggs. Dip them twice in very fine crumbs of bread; wrap them in paste, rolled very thin; then fry them in lard, which should be very hot.
Rissoles. No. 2
Take the fleshy parts and breasts of two fowls, which cut into small dice, all of an equal size; then throw them into some white sauce, and reduce it till it becomes very thick and stiff. When this is cold, cut it into several pieces, and roll them to the size and shape of a cork; then roll them in crumbs of bread very fine; dip them into some white and yolks of eggs put up together with a little salt, and roll them again in bread. If they are not stiff enough to keep their shape, this must be repeated; then fry them of a light brown colour, drain them, wipe off the grease, and serve them with fried parsley between them.
Rissoles. No. 3
Take of the puré made as directed for pheasant, veal, or game, (see Pheasant under the head Game) a sufficient quantity for eight rissoles, then a little of the jelly of veal, say about half a pint; put in it a pinch of salt and of cayenne pepper, two table-spoonfuls of cream, the yolk of one egg, and a piece of butter of the size of a walnut; mix this sauce well together over the fire, strain it, and then add the puré. Let it cool, and prepare a little puff-paste sufficient to wrap the rissoles once over with it, taking care to roll the paste out thin. Fry them, and send them up with fried parsley, without sauce. The rissoles must be made stiff enough not to break in the frying.
Rice
One pound of veal or fowl, chopped fine; have ready some good bechamel sauce mixed with parsley and lemon-juice; mix it of a good thickness. When cold, make it up into balls, or what shape you please; dip them in yolks of eggs and bread crumbs, and fry them a few minutes before they go to table. They should be of a light brown, and sent up with fried parsley.
A Robinson, to make
Take about eight or ten pounds of the middle of a brisket of beef; let it hang a day; then salt it for three days hung up; afterwards put it in strong red pickle, in which let it remain three weeks. Take it out, put it into a pot with plenty of water, pepper, a little allspice, and onion; let it simmer for seven or eight hours, but never let it boil. When quite tender, take out all the bones, spread it out on a table to cool, well beat it out with a rollingpin, and sprinkle with cayenne, nutmeg, and very little cloves, pounded together. Put it in a coarse cloth after it is rolled; twist it at each end to get out the fat, and bind it well round with broad tape; in that state let it remain three days.
Salad, to dress
Two or three eggs, two or three anchovies, pounded, a little tarragon chopped very fine, a little thick cream, mustard, salt, and cayenne pepper, mixed well together. After these are all well mixed, add oil, a little tarragon, elder, and garlic vinegar, so as to have the flavour of each, and then a little of the French vinegar, if there is not enough of the others to give the requisite taste.
Bologna Sausages
Have the fillets of young, tender porkers, and out of the weight of twenty-five pounds three parts are to be lean and one fat; season them well in the small shredding with salt and pepper, a little grated nutmeg, and a pint of white wine, mixed with a pint of hog’s blood; stirring and beating it well together, with a little of the sweet-herbs finely chopped; with a funnel open the mouths of the guts, and thrust the meat gently into it with a clean napkin, as by forcing it with your hands you may break the gut. Divide them into what lengths you please; tie them with fine thread, and let them dry in the air for two or three days, if the weather be clear and a brisk wind, hanging them in rows at a little distance from each other in the smoke-loft. When well dried, rub off the dust they contract with a clean cloth; pour over them sweet olive-oil, and cover them with a dry earthen vessel.
English Sausages
Chop and bruise small the lean of a fillet of young pork; to every pound put a quarter of a pound of fat, well skinned, and season it with a little nutmeg, salt, and pepper, adding a little grated bread; mix all these well together, and put it into guts, seasoned with salt and water.
Another way
Take six pounds of very fine well fed pork, quite free from gristle and fat; cut it very small, and beat it fine in a mortar; shred six pounds of suet, free from skin, as fine as possible. Take a good deal of sage, the leaves picked off and washed clean, and shred fine as possible; spread the meat on a clean table; then shake the sage, about three large spoonfuls, all over; shred the yellow part of the rind of a lemon very fine, and throw that over, with as much sweet-herbs, when shred fine, as will fill a large spoon; grate two nutmegs over it, with two tea-spoonfuls of bruised pepper, and a large spoonful of salt. Then throw over it the suet, and mix all well together, and put it down close in a pot. When you use it, roll it up with as much beaten egg as will make the sausages roll smooth; let what you fry them in be hot before you put them into the pan; roll them about, and when they are thoroughly hot, and of a fine light brown colour, they are done. By warming a little of the meat in a spoon when you are making it, you will then taste if it is seasoned enough.
