Kitabı oku: «The Lady's Own Cookery Book, and New Dinner-Table Directory;», sayfa 14

Oxford Sausages

Take the best part of a leg of veal and of a leg of pork, of each three pounds; skin it well, and cut it into small dice. Take three pounds of the best beef suet (the proportion of which you may increase or diminish according to your taste,) skin it well; add a little sage, and chop it all together as fine as forcemeat. When chopped, put in six or seven eggs and a quarter of a pound of cold water, and season to your liking with pepper and salt. Work it up as if you were kneading dough for bread; roll it out in the form of sausages, and let the pan you fry them in be hot, with a bit of butter in it.

Sausages for Scotch collops

Take beef suet and some veal, with a little winter savory, sage, thyme, and some grated nutmeg, beaten cloves, mace, and a little salt and pepper. Let these be well beaten together; then add two eggs beat, and heat all together. Roll them up in grated bread, fry, and send them up.

Veal Sausages

Take half a pound of the lean of a leg of veal; cut it in small pieces, and beat it very fine in a stone mortar, picking out all the little strings. Shred one pound and half of beef-suet very small; season it with pepper, salt, cloves, and mace, but twice as much mace as cloves, some sage, thyme, and sweet marjoram, according to your palate. Mix all these well with the yolks of twelve eggs; roll them to your fancy, and fry them in lard.

Sausages without skins

Take a pound and quarter of the lean of a leg of veal and a pound and quarter of the lean of a hind loin of pork; pick the meat from the skins before you weigh it; then take two pounds and half of fresh beef-suet picked clean from the skins, and an ounce and half of red sage leaves, picked from the stalks; wash and mince them as fine as possible; put them to the meat and suet, and mince as fine as you can. Add to it two ounces of white salt and half an ounce of pepper. Pare all the crust from a stale penny French roll, and soak the crumb in water till it is wet through; put it into a clean napkin, and squeeze out all the water. Put the bread to the meat, with four new-laid eggs beaten; then with your hands work all these things together, and put them into a clean earthen pan, pressed down close. They will keep good for a week. When you use this meat, divide a pound into eighteen parts; flour your hands a little, and roll it up into pretty thick sausages, and fry them in sweet butter; a little frying will do.

Spinach, the best mode of dressing

Boil the spinach, squeeze the water from it completely, chop it a little; then put it and a piece of butter in a stewpan with salt and a very little nutmeg; turn it over a brisk fire to dry the remaining water. Then add a little flour; mix it well, wet it with a little good broth, and let it simmer for some time, turning it now and then to prevent burning.

To dress it maigre, put cream instead of broth, and an onion with a clove stuck in it, which you take out when you serve the spinach. Garnish with fried bread. Observe that if you leave water in it, the spinach cannot ever be good.

Another way

Clean it well, and throw it into fresh water; then squeeze and drain it quite dry. Chop it extremely small, and put it into a pan with cream, fresh butter, salt, and a very small quantity of pepper and nutmeg: add an onion with two cloves stuck in it, and serve it up very hot, with fried bread sippets of triangular shape round the dish.

Spinach, to stew

Pick the spinach very carefully; put it into a pan of water; boil it in a large vessel with a good deal of salt to preserve the green colour, and press it down frequently that it may be done equally. When boiled enough to squeeze easily, drain it from the water, and throw it into cold water. When quite cold, make it into balls, and squeeze it well. Then spread it on a table and chop it very fine; put a good piece of butter in a stewpan, and lay the spinach over the butter. Let it dry over a slow fire, and add a little flour; moisten with half a pint of beef jelly and a very little warm water: add a little cayenne pepper. This spinach should be very like thick melted butter, and as fine and smooth as possible.

Another way

Take some fine spinach, pick and wash it extremely clean. When well boiled, put it into cold water, and squeeze it in a cloth very dry; chop it very small; put it in a stewpan with a piece of butter and half a pint of good cream; stir it well over the fire, that it may not oil; and put in a little more cream just as you are going to dish it.

Sweetbreads, ragout of

Wash your sweetbreads; put them into boiling water, and, after blanching them, throw them into cold water; dry them with a linen cloth; and put them in a saucepan over the fire with salt, pepper, melted bacon, and a faggot of sweet-herbs. Shake them together, and put some good gravy to moisten them; simmer over the fire, and thicken to your liking.

Another

Take sweetbreads and lamb’s fry, and parboil them, cutting them into slices, and cocks’-combs sliced and blanched, and season them with pepper and salt, and other spices; fry them in a little lard; drain and toss them in good gravy, with two shalots, a bunch of sweet-herbs, mushrooms, and truffles. Thicken it with a glass of claret; garnish with red beet root.

Savoury Toasts, to relish Wine

Cut six or seven pieces of bread about the size of two fingers, and fry them in butter till they are of a good colour; cut as many slices of ham of the same size, and put them into a stewpan over a slow fire, for an hour; when they are done take them out, and stir into the stewpan a little flour; when of a good colour moisten it with some broth, without salt; then skim off the fat, and strain the sauce through a sieve. Dish the ham upon the fried bread, and pour the sauce over.

Another_Savoury_Toasts_to_relish_Wine

Rasp some crumb of bread; put it over the fire in butter; put over it a minced veal kidney, with its fat, parsley, scallions, a shalot, cayenne pepper and salt, mixed with the whites and yolks of four eggs beat: put this forcemeat on fried toasts of bread, covering the whole with grated bread, and passing the salamander over it. Serve it with a clear beef gravy sauce under it.

Tomata to eat with roast meat

Cover the bottom of a flat saucepan with the tomatas, that they may lie one upon another; add two or three spoonfuls of water, a little salt and pepper, to your taste; cover the pan, and stew them; in six or seven minutes turn them, and let them stew till they are soft. Send them up with their liquor.

Tongues, to cure. No. 1

Take two fine bullocks’ tongues; wash them well in spring water; dry them thoroughly with a cloth, and salt them with common salt, a quarter of a pound of saltpetre, a quarter of a pound of treacle, and a quarter of a pound of gunpowder. Let them lie in this pickle for a month; turn and rub them every day; then take them out and dry them with a cloth; rub a little gunpowder over them, and hang them up for a month, when they will be fit to eat, previously soaking a few hours as customary.

Tongues, to cure. No. 2

One pound of bay salt, half a pound of saltpetre, two ounces of sal prunella, two pounds of coarse sugar; make your brine strong enough with common salt to float an egg. The quantity of water is seven quarts, boil all together, and scum it well for half an hour. When cold, put the tongues in, and wash them in warm water before dressing. For table be sure never to let them boil, but simmer slowly for four or five hours.

Tongues, to cure. No. 3

Take two fine neats’ tongues; cut off the roots, and cut a nick in the under side; wash them clean, and dry with a cloth. Rub them with common salt, and lay them on a board all night. Next day take two ounces of bay salt, one of sal prunella, and a handful of juniper-berries, all bruised fine; mix them with a quarter of a pound of coarse sugar and one pound of common salt. Rub the tongues well with this mixture; lay them in a long pan, and turn and rub them daily for a fortnight. Take them out of the pickle, and either dry or dress them.

Tongues, to cure. No. 4

Mix some well bruised bay salt, and a little saltpetre, with common salt, and with a linen cloth rub the tongues and salt them, most particularly the roots; and as the brine consumes put some more, till the tongues are hard and stiff. When they are salted, roll them up, and dry them in bran.

Tongues, to cure. No. 5

Have the roots well cleansed from the moisture, and with warm water wash and open the porous parts, that the salt may penetrate, and dry them well. Cover them for a week with a pickle made of common salt, and bay salt well boiled in it; then rub them with saltpetre, and to make them of a good red colour you must take them out, and rub and salt them well so that the salt penetrates, pressing them down hard with a board that, when they are put to dry, they may keep their due proportion. The usual way of drying them is with burnt sawdust, which, with the salt, gives the dusky colour that appears on the outside before they are boiled.

Tongues, to cure. No. 6

Well rub into the tongue two ounces of saltpetre, a pound of common salt, and a quarter of a pound of treacle; and baste every day for three weeks.

Tongue, to smoke

Wipe the tongue dry, when taken out of the pickle; glaze it over with a brush dipped in pyroligneous acid, and hang it up in the kitchen.

Tongue, to bake

Season your tongues with pepper, salt, and nutmeg; lard them with large lardoons, and have them steeped all night in vinegar, claret, and ginger. Season again with whole pepper, sliced nutmeg, whole cloves, and salt. Bake them in an earthen pan; serve them up on sippets, and lay your spice over them, with slices of lemon and some sausages.

Tongue, to boil

Put a good quantity of hay with your tongues, tying them up in a cloth, or else in hay. Boil them till they are tender and of a good colour, and they will eat short and mellow.

Tongue, to pot

Prick the tongues with a skewer, and salt them with bay-salt and saltpetre, to make them red. Boil them till they will just peel; season with mace and a little pepper, to your liking; bake them in a pot well covered with butter, and they will keep as long as any potted meat.

Tongue and Udder, to roast

Have the tongue and udder boiled and blanched, the tongue being salted with saltpetre; lard them with the whole length of large lardoons, and then roast them on a spit, basting them with butter: when roasted, dress them with grated bread and flour, and serve up with gravy, currant-jelly by itself, and slices of lemon.

Sheep’s Tongue, or any other, with Oysters

Boil six tongues in salt and water till they are sufficiently tender to peel. Slice them thin, and with a quart of large oysters put them in a dish, with some whole spice and a little claret, and let them stew together. Then put in some butter, and three yolks of eggs well beaten. Shake them all well together, and put some sippets and lay your tongues upon them.

Tripe, to dress

Take of the finest tripe, and, when properly trimmed, cut it in pieces about four inches square; put it in a stewpan, with as much white wine as will almost cover it: slice in three or four race of ginger, quarter in a nutmeg, put in a good deal of salt, a bundle of herbs, rosemary, thyme, sweet marjoram, and onion. When this has stewed gently a good while, take out a pint of the clearest liquor, free from fat or dross, and dissolve in it some anchovies finely picked. Take up the tripe, a bit at a time, with a fork, and lay it in a warmed dish; pour on it the liquor in which the anchovies were dissolved. Sprinkle on it a little lemon juice. Those who are fond of onions or garlic may make either the prevailing ingredient.

Tripe, to fricassee

Cut into slices the fat part of double tripe; dip them into eggs or batter, and fry them to lay round the dish. Cut the other part into long slips, and into dice, and toss them up with onion, chopped parsley, melted butter, yolks of eggs, and a little vinegar. Season with pepper and salt, and serve up.

Truffles and Morels, to stew

Well wash the truffles, cut them into slices, of the size and about the thickness of half-a-crown; put them into a stewpan, with a pinch of salt and cayenne pepper, and a little butter, to prevent their being burnt. Let them stew ten minutes; have ready a good brown sauce of half a pint of beef and the same of veal jelly, thickened with a little butter and flour; add to it any trimmings of the truffles or morels, and boil them also in it; put in one pinch of cayenne pepper. Strain the truffles or morels from the butter they were first stewed in; throw them into the sauce; warm the whole again, and serve hot.

Veal, to boil

Veal should be boiled well; a knuckle of six pounds will take very nearly two hours. The neck must be also well boiled in a good deal of water; if boiled in a cloth, it will be whiter. Serve it with tongue, bacon, or pickled pork, greens of any sort, brocoli, and carrots, or onion sauce, white sauce, oyster sauce, parsley and butter, or white celery sauce.

Veal, to collar

Bone and wash a breast of veal; steep it in three waters, and dry it with a cloth; season it with savoury spice, some slices of bacon, and shred sweet-herbs; roll them in a collar of cloth, and boil it in salt and water, with whole spice; skim it clean and take it up, and when cold put it in the pickle.

Another way

Take the meat of a breast of veal; make a stuffing of beef-suet, crumb of bread, lemon peel, parsley, pepper, and salt, mixed up with two eggs; lay it over the meat, and roll it up. Boil an hour and a half, and send it to table with oyster sauce.

Veal, to roast

Veal will take a quarter of an hour to a pound: paper the fat of the loin and fillet; stuff the fillet and shoulder with the following ingredients: a quarter of a pound of suet, chopped fine, parsley, and sweet-herbs chopped, grated bread, lemon-peel, pepper, salt, nutmeg, and yolk of egg; butter may supply the want of suet. Roast the breast with the caul on it till almost done; take it off, flour and baste it. Veal requires to be more done than beef. For sauce use salad pickles, brocoli, cucumbers, raw or stewed, French beans, peas, cauliflower, celery, raw or stewed.

Veal, roasted, ragout of

Cut slices of veal about the size of two fingers and at least as long as three; beat them with a cleaver till they are no thicker than a crown-piece; put upon every slice some stuffing made with beef-suet, ham, a little thyme, parsley, scallions, and a shalot. When the whole is minced, add the yolks of two eggs, half a table-spoonful of brandy, salt, and pepper; spread it on the veal and roll it. Cover each piece with a thin slice of bacon, and tie it carefully. Then put them on a small delicate spit covered with paper; and, when they are done, take off the paper carefully, grate bread over them, and brown them at a clear fire. Serve them with a gravy sauce.

Veal, to stew

Cut the veal into small pieces; season with an onion, some salt and pepper, mace, lemon-peel, and two or three shalots; let them stew in water, with a little butter, or port wine, if you like. When enough done, put in some yolks of eggs beaten, and boil them quick. Dish and serve them up.

Veal, with Rice, to stew

Boil half a pound of rice in three quarts of water in a small pan with some good broth, about a pint, and slices of ham at the bottom, and two good onions. When it is almost done, spread it, about twice the thickness of a crown-piece, over a silver or delft dish in which it is to be served [it must be a dish capable of bearing the fire]. Lay slices of veal and ham alternately – the veal having already been dressed brown. Cover the meat with rice in such a manner that it cannot be seen; put your dish upon a hot stove; brown the rice with a salamander; drain off the fat that may be in the dish, and serve it dry, or, if it is preferred, with any of the good sauces, for which there are directions, poured under it.

Veal served in paper

Cut some slices of veal from the fillet, about an inch thick, in a small square, about the size of a small fricandeau; make a box of paper to fit neatly; rub the outside with butter, and put in your meat, with sweet oil or butter, parsley, scallions, shalots, and mushrooms, all stewed very fine, salt, and whole pepper. Set it upon the gridiron, with a sheet of oiled paper under it, and let it do by a very slow fire, lest the paper burn. When the meat is done on one side turn it on the other. Serve it in the box, having put over it very gently a dash of vinegar.

Bombarded Veal

Take a piece of a long square of bacon; cut it in thin slices; do the same with veal, and lay the slices on your bacon. Having made a piece of good forcemeat, spread it thin on your veal, having previously seasoned the latter with pepper and salt. Roll these up one by one; spit them on a lark spit, quite even; wash them over with eggs and crumbs of bread; then roast them, and serve up with a good ragout.

Veal Balls

Take two pounds of veal; pick out the skin and bones; mix it well with the crust of a French roll, soaked in hot milk, half a pound of veal suet, two yolks of eggs, onion, and chopped parsley; season with pepper and salt. Roll the balls in raspings; fry them of a gold colour: boil the bones and the bits of skin to make the gravy for them.

Breast of Veal

To fricassee it like fowls, parboil it; turn it a few times over the fire with a bit of butter, a bunch of parsley, scallions, some mushrooms, truffles, and morels. Shake in a little flour; moisten with some good stock broth; and when the whole is done and skimmed, thicken it with the yolks of three eggs beat with some milk; and, before it is served, add a very little lemon juice.

Breast of Veal, with Cabbage and Bacon

Cut the breast of veal in pieces, and parboil it; parboil also a cabbage and a bit of streaked bacon, cut in slices, leaving the rind to it. Tie each separately with packthread, and let them stew together with good broth; no salt or pepper, on account of the bacon. When the whole is done, take out the meat and cabbage, and put them into the terrine you serve to table. Take the fat off the broth, put in a little cullis, and reduce the sauce over the stove. When of a proper thickness pour it over the meat, and serve up.

Breast of Veal en fricandeau

Lard your veal, and take a ragout of asparagus, (for which see Ragouts,) and lay your veal, larded or glazed, upon the ragout. The same may be done with a ragout of peas.

Breast of Veal, glazed brown

Take a breast of veal, cut in pieces, or whole if you prefer it. Stir a bit of butter and a spoonful of flour over the fire, and, when it is of a good colour, put in a pint of broth, and afterwards the veal. Stew it over a slow fire, and season with pepper and salt, a bunch of parsley, scallions, cloves, thyme, laurel, basil, and half a spoonful of vinegar. When the meat is done and well glazed, skim the sauce well, and serve it round it.

Breast of Veal, to stew with Peas

Cut the nicest part of the breast of veal, with the sweetbread; roast it a little brown; take a little bit of the meat that is cut off the ends, and fry it with butter, salt, pepper, and flour; take a little hot water just to rinse out the gravy that adheres to the frying-pan, and put it into a stewpan, with two quarts of hot water, a bundle of parsley, thyme, and marjoram, a bit of onion or shalot, plenty of lemon-peel, and a pint of old green peas, the more mealy the better. Let it stew two or three hours, then rub it through a sieve with a spoon; it should be all nice and thick; then put it again in the stewpan with the meat, having ready some hot water to add to the gravy in case it should be wanted. A thick breast will take two hours, and must be turned every now and then. Boil about as many nice young peas as would make a dish, the same as for eating; put them in about ten minutes before you take it up, skimming all the fat nicely off; and season it at the same time with salt and cayenne to your taste.