A Plain Cookery Book for the Working Classes Part 6

No. 113. VEGETABLE PORRIDGE.

Sc.r.a.pe and peel the following vegetables:--six carrots, six turnips, six onions, three heads of celery, and three parsnips; slice up all these very thinly, and put them into a two-gallon pot, with four ounces of b.u.t.ter, a handful of parsley, ditto of chervil, and a good sprig of thyme, and fill up with water or pot liquor, if you happen to have any; season with pepper and salt, and put the whole to boil very gently on the fire for two hours; at the end of this time the vegetables will be done to a pulp, and the whole must be rubbed through a colander with a wooden spoon, and afterwards put back into the pot and stirred over the fire, to make it hot for dinner.

No. 114. PUMPKIN PORRIDGE.

I am aware that pumpkins are not generally grown in this country as an article of food for the poorer cla.s.ses, and more is the pity, for they require but little trouble to rear, and yield an abundance of nutritious and cooling food, at a small cost; the chief reason for the short supply is, I imagine, the want of knowledge for turning the pumpkin to good account as an article of food. I am now about to supply easy instruction to convey that knowledge to whomsoever may stand in need of it. Peel and slice up as much pumpkin as will produce about eight ounces for each person, and put this into a boiling pot, with two ounces of b.u.t.ter, and a quart of water; set the whole to boil very gently on the fire, until the pumpkin is reduced to a pulp, and then add half-a-pint of b.u.t.termilk, or skim milk, to every person who is to partake of the porridge. You then stir the porridge over the fire for about fifteen minutes longer, taking care that it does not boil over; season with salt and a little nutmeg, and eat it with toasted bread for breakfast, or any other meal.

No. 115. RICE-MILK FOR SIX PERSONS.

Put one pound of Patna rice into a boiling pot with two ounces of b.u.t.ter, two quarts of water, a small bit of cinnamon or lemon-peel, and a little salt; put the lid on, and set the rice to boil very gently indeed close to the hob, until the rice is done quite soft; this will take about one hour and a quarter; then add three pints of skim milk, and after having stirred the rice-milk over the fire for ten minutes longer, it may be sweetened with a little honey or sugar, and will produce an excellent breakfast for at least six persons.

No. 116. KNUCKLE OF VEAL AND RICE.

A small knuckle, or scrag-end of neck of veal, is sometimes to be purchased very cheap; I will therefore suppose that you may, once in a way, provide such a thing, and this is the way you should cook it to the best advantage. Put the knuckle of veal into a boiling pot, with a pound of bacon, two pounds of rice, six onions, three carrots cut in pieces, some peppercorns, and salt in moderation on account of the bacon; add three or four quarts of water, and set the whole to stew very gently over a moderate fire for about three hours. This will produce a good substantial dinner for at least ten persons.

No. 117. IRISH STEW.

Inferior parts of any kind of meat make a good Irish stew. Let the meat be cut in pieces the size of an egg, well rubbed all over with pepper and salt, and placed in a good-sized pot or saucepan; add peeled onions in the proportion of six to the pound of meat, and enough water just to cover in the whole. Next, set the stew on the fire to boil very gently for an hour and a-half, then add such quant.i.ty of peeled and split potatoes as you may think will suffice for the number of persons about to dine off the stew, and put the whole back on the fire to boil briskly until the potatoes are thoroughly done soft; the Irish stew will then be ready to eat.

No. 118. FISH SOUP.

Cod-fish cuttings, Dutch plaice, skate, dabs, haddocks, cod's-heads, cod's-tails, or any fresh-water fish you may happen to catch when fishing, conger eels cut in slices, and almost any kind of fish which may come within reach of your means, are all more or less fit for making a good mess of soup for a meal. First, chop fine some onions, and put them into a pot with enough water to furnish about half a pint for each person to be provided for, and set this on the fire to boil for ten minutes; then add your pieces of fish, of about four ounces each; season with thyme, pepper, and salt, and boil the soup for about fifteen minutes longer, when it will be ready for dinner. Some well-boiled potatoes will prove a welcome addition to this soup.

_Note._--This kind of fish soup will prove the more advantageous near the sea-coast, where inferior kinds of fish are always very cheap.

No. 119. SOUSED MACKEREL.

When mackerel are to be bought at six for a shilling, this kind of fish forms a cheap dinner. On such occasions, the mackerel must be placed heads and tails in an earthen dish or pan, seasoned with chopped onions, black pepper, a pinch of allspice, and salt; add sufficient vinegar and water in equal proportions to cover the fish. Bake in your own oven, if you possess one, or send them to the baker's.

_Note._--Herrings, sprats, or any other cheap fish, are soused in the same manner.

No. 120. A DINNER OF RED HERRINGS.

The cheaper sort of red herrings are always too salty, and unpleasantly strong-flavoured, and are therefore an indifferent kind of food, unless due precaution is taken to soak them in water for an hour before they are cooked. First, soak the red herrings in water for an hour; wipe, and split them down the back; toast or broil them on both sides for two or three minutes, and having placed them on a dish, put a bit of b.u.t.ter and some chopped onion upon each herring; pour a little vinegar over all, and this will make a cheap and savoury dish to be eaten with well-boiled potatoes.

No. 121. TO FRY FISH.

For this purpose you must have some kind of fat. Either lard, b.u.t.ter, or dripping fat, would be excellent; but they must be bought, and cost a little money. True; but then, if you can afford yourselves a bit of meat occasionally, by dint of good thrift you should save the fat from the boiled meat, or the dripping from your baked meats, and thus furnish yourselves with fat for frying your fish twice a-week; and let me tell you that by introducing fish as an occasional part of your daily food, your health, as well as your pockets, would feel the benefit of such a system of economy. Suppose, then, that you have bought some cheap kind of fish, such as herrings, large flounders, plaice, small soles, or any other small or flat fish. First of all, let the fish be washed and wiped dry, and rubbed all over with a little flour. Next, put about two ounces of fat, free from water, in a frying-pan on the fire, and, as soon as it is hot, put the fish in to fry, one or two at a time, according to their size, as, unless they have room enough in the frying-pan they do not fry well; this must be carefully attended to, and when the fish is a little browned on one side, turn it over with a tin fish-slice, that it may be fried on the other side also; and, as soon as done, place the fried fish on a dish and then fry the others. When all your fish are fried, with what fat remains in the pan fry some onions, and place them round the fish, and, by way of adding an extra relish to your meal, just throw a few table-spoonfuls of vinegar, some pepper and salt, into the frying-pan, give it a boil up, and pour this round the fish.

No. 122. SALT FISH WITH PARSNIPS.

Salt fish must always be well soaked in plenty of cold water the whole of the night before it is required for the following day's dinner. The salt fish must be put on to boil in plenty of cold water, without any salt, and when thoroughly done, should be well-drained free from any water, and placed on a dish with plenty of well-boiled parsnips. Some sauce may be poured over the fish, which is to be made as follows: viz.--Mix two ounces of b.u.t.ter with three ounces of flour, pepper and salt, a small gla.s.sful of vinegar, and a good half-pint of water. Stir this on the fire till it boils. A few hard-boiled eggs, chopped up and mixed in this sauce, would render the dish more acceptable.

No. 123. BAKED FISH.

Wash and wipe the fish, and lay it, heads and tails, in a baking-dish, the bottom of which has been spread all over with a little b.u.t.ter or dripping, add a little vinegar and water, and, when procurable, some mushroom ketchup. Season with chopped onions and parsley, shake plenty of raspings of bread all over the top of the fish, and bake it in your oven, or send it to the baker's.

No. 124. BAKED COD'S HEAD.

First, make some stuffing with one pound of bruised crumb of bread, mixed with six ounces of chopped suet, two eggs, chopped parsley, onions and thyme, and seasoned with pepper and salt. Put this stuffing inside the cod's head, and place it in a baking-dish with two ounces of b.u.t.ter, a gill of vinegar, and a pint and a half of water. Spread a little of the b.u.t.ter all over the cod's head, and then a thick coating of bread-raspings all over it; bake it for an hour in the oven. A few oysters would be an improvement.

No. 125. BOUILLABAISSE SOUP.

Put the following ingredients into a saucepan to boil on the fire:--four onions and six tomatoes, or red love-apples, cut in thin slices, some thyme and winter savory, a little salad-oil, a wine-gla.s.sful of vinegar, pepper and salt, and a pint of water to each person. When the soup has boiled fifteen minutes, throw in your fish, cut in pieces or slices, and, as soon as the fish is done, eat the soup with some crusts of bread or toast in it. All kinds of fish suit this purpose.

No. 126. TO BOIL FISH.

Put the fish on in sufficient water to cover it, add a small handful of salt, and, providing that the fish is not larger than mackerel, soles, or whiting, it will be cooked by the time that the water boils. Yet it is always best to try whether it requires to boil a little longer, as underdone fish is unwholesome. Boiled fish requires some kind of sauce.

Try the following, viz:--

No. 127. PARSLEY SAUCE.

Chop a handful of parsley and mix it in a stewpan with two ounces of b.u.t.ter, two ounces of flour, pepper and salt; moisten with half a pint of water and a table-spoonful of vinegar. Stir the parsley-sauce on the fire till it boils, and then pour it over the fish, drained free from water, on its dish.

No. 128. ANCHOVY SAUCE.

Mix two ounces of b.u.t.ter with two ounces of flour, in a saucepan. Add a spoonful of essence of anchovy, and half a pint of water. Stir the sauce on the fire till it boils.

No. 129. BAKED SKATE.

Chop three onions, and fry them of a light-brown colour in two ounces of b.u.t.ter, then add half a pint of vinegar, pepper and salt, and allow the whole to boil on the fire for five minutes. Put the skate in a baking dish, pour the sauce over it, and also just enough water to reach to its surface. Strew a thick coating of bread-raspings on the fish, and bake it for an hour and a half at rather moderate heat.

No. 130. HOW TO BREW YOUR OWN BEER.

The first preparatory step towards brewing is to gather your necessary plant together in proper working order, and thoroughly clean. Your plant or utensils must consist of the following articles, viz.:--A thirty-gallon copper, two cooling-tubs capable of holding each about thirty gallons; a mash-tub of sufficient size to contain fifty-four gallons, and another tub of smaller size, called an underback; a bucket or pail, a wooden hand-bowl, a large wooden funnel, a mash-stirrer, four sc.r.a.ped long stout sticks, a good-sized loose-wrought wicker basket for straining the beer, and another small bowl-shaped wicker basket, called a tapwaist, to fasten inside the mash-tub on to the inner end of the spigot and faucet, to keep back the grains when the wort is being run off out of the mash-tub. You will also require some beer barrels, a couple of bra.s.s or metal c.o.c.ks, some vent-pegs, and some bungs. I do not pretend to a.s.sert that the whole of the foregoing articles are positively indispensable for brewing your own beer. I merely enumerate what is most proper to be used; leaving the manner and means of replacing such of these articles as may be out of your reach very much to your intelligence in contriving to use such as you possess, or can borrow from a neighbour, instead. Spring water, from its hardness, is unfit for brewing; fresh fallen rain water, caught in clean tubs, or water fetched from a brook or river, are best adapted for brewing; as, from the fact of their being free from all calcareous admixture, their consequent softness gives them the greater power to extract all the goodness and strength from the malt and hops.

In order to ensure having good wholesome beer, it is necessary to calculate your brewing at the rate of two bushels of malt and two pounds of hops to fifty-four gallons of water; these proportions, well managed, will produce three kilderkins of good beer. I recommend that you should use malt and hops of the best quality only; as their plentiful yield of beneficial substance fully compensates for their somewhat higher price. A thin sh.e.l.l, well filled up plump with the interior flour, and easily bitten asunder, is a sure test of good quality in malt; superior hops are known by their light greenish-yellow tinge of colour, and also by their bright, dry, yet somewhat gummy feel to the touch, without their having any tendency to clamminess. The day before brewing, let all your tackle be well scrubbed and rinsed clean, the copper wiped out, and all your tubs and barrels half filled with cold water, to soak for a few hours, so as to guard against any chance of leakage, and afterwards emptied, and set to dry in the open air, weather permitting; or otherwise, before the fire. Fasten the tapwaist inside the mash-tub to the inner end of the faucet and spigot, taking care to place the mash-tub in an elevated position, resting upon two benches or stools. Early in the dawn of morning, light the fire under your copper, filled with water over-night, and, as soon as it boils, with it fill the mash-tub rather more than three-parts full; and as soon as the first heat of the water has subsided, and you find that you are able to bear your fingers drawn slowly through it without experiencing pain, you must then throw in the malt, stirring it about for ten minutes or so; then lay some sticks across the mash-tub, and cover it with sacks or blankets, and allow it to steep for three hours. At the end of the three hours, let off the wort from the mash-tub into the underback-tub, which has been previously placed under the spigot and faucet ready to receive it; pouring the first that runs out back into the mash, until the wort runs free from grains, etc.; now put the hops into the underback-tub and let the wort run out upon them. Your copper having been refilled, and boiled again while the mash is in progress, you must now pour sufficient boiling water into the grains left in the mash-tub to make up your quant.i.ty of fifty-four gallons; and when this second mashing shall have also stood some two hours, let it be drawn off, and afterwards mixed with the first batch of wort, and boil the whole at two separate boilings, with the hops equally divided; each lot to be allowed to boil for an hour and a-half after it has commenced boiling. The beer is now to be strained through the loose wicker basket into your cooling tubs and pans; the more you have of these the better the beer, from its cooling quickly. And when the beer has cooled to the degree of water which has stood in the house in summer-time for some hours, let it all be poured into your two or three largest tubs, keeping back a couple or three quarts in a pan, with which to mix a pint of good yeast and a table-spoonful of common salt; stir this mixture well together, keep it in rather a warm part of the house, and in the course of half an hour or so, it will work up to the top of the basin or pan. This worked beer must now be equally divided between the two or three tubs containing the bulk of the beer, and is to be well mixed in by ladling it about with a wooden hand-bowl for a couple of minutes. This done, cover over the beer with sacks or blankets stretched upon sticks across the tubs, and leave them in this state for forty-eight hours. The next thing to be seen to is to get your barrels placed in proper order and position for being filled; and to this end attend strictly to the following directions, viz.:--First, skim off the sc.u.m, which is yeast, from the top or surface of the tubs, and next, draw off the beer through the spigot, and with the wooden funnel placed in the bung-hole, proceed to fill up the barrels not quite full; and, remember, that if a few hops are put into each before filling in the beer, it will keep all the better. Reserve some of the beer with which to fill up the barrels as they throw up the yeast while the beer is working; and when the yeast begins to fall, lay the bungs upon the bung-holes, and at the end of ten days or a fortnight, hammer the bungs in tight, and keep the vent-pegs tight also.

In about two months' time after the beer has been brewed, it will be in a fit condition for drinking.

No. 131. HOW TO BAKE YOUR OWN BREAD.