English Housewifery Part 26

Take quinces, pare and put them into water, save all the parings and cores, let 'em lie in the water with the quinces, set them over the fire with the parings and cores to coddle, cover them close up at the top with the parings, and lie over them either a dishcover or pewter dish, and cover them close; let them hang over a very slow fire whilst they be tender; but don't let them boil; when they are soft take them out of the water, and weigh your quinces, and to every pound put a pint of the same water they were coddled in (when strained) and put to your quinces, and to every pound of quinces put a pound of sugar; put them into a pot or pewter flagon, the pewter makes them a much better colour; close them up with a little coa.r.s.e paste, and set them in a bread oven all night; if the syrrup be too thin boil it down, put it to your quinces, and keep it for use.

You may either do it with powder sugar or loaf sugar.

458. _To make_ Almond Cheesecakes _another Way_.

Take the peel of two or three lemons pared thick, boil them pretty soft, and change the water two or three times in the boiling; when they are boiled beat them very fine with a little loaf sugar, then take eight eggs, (leaving out six of the whites) half a pound of loaf or powder sugar, beat the eggs and sugar for half an hour, or better; take a quarter of a pound of the best almonds, blanch and beat them with three or four spoonfuls of rose-water, but not over small; take ten ounces of fresh b.u.t.ter, melt it without water, and clear off from it the b.u.t.ter-milk, then mix them altogether very well, and bake them in a slow oven in a puff-paste; before you put them into the tins, put in the juice of half a lemon.

When you put them in the oven grate over them a little loaf sugar.

You may make them without almonds, if you please.

You may make a pudding of the same, only leave out the almonds.

_FINIS_.

English Housewifry _improved_;

OR,

A SUPPLEMENT TO MOXON'S COOKERY.

CONTAINING,

Upwards of Sixty Modern and Valuable RECEIPTS IN PASTRY MADE DISHES PRESERVING MADE WINES, &c. &c.

Collected by a PERSON of JUDGMENT.

SUPPLEMENT TO MOXON'S Cookery.

1. _A_ GRANADE.

Take the caul of a leg of veal, lie it into a round pot; put a layer of the flitch part of bacon at the bottom, then a layer of forc'd-meat, and a layer of the leg part of veal cut as for collops, 'till the pot is fill'd up; which done, take the part of the caul that lies over the edge of the pot, close it up, tie a paper over, and send it to the oven; when baked, turn it out into your dish.--_Sauce_. A good light-brown gravy, with a few mushrooms, morels, or truffles; serve it up hot.

2. _The fine Brown_ JELLY.

Boil four calf's feet in six quarts of water 'till it is reduced to three pints, tale off the feet and let the stock cool, then melt it, and have ready in a stew-pan, a spoonful of b.u.t.ter hot, add to it a spoonful of fine flour, stir it with a wood spoon over a stove-fire, 'till it is very brown, but not burnt, then put the jelly out, and let it boil; when cold take off the fat, melt the jelly again and put to it half a pint of red port, the juice and peel of half a lemon, white pepper, mace, a little Jamaica pepper, and a little salt; then have ready the whites of four eggs, well froth'd, and put them into the jelly, (take care the jelly be not too hot when the whites are put in) stir it well together, and boil it over a quick fire one minute, run it thro' a flannel bag and turn it back till it is clear, and what form you would have it, have that ready, pour a little of the jelly in the bottom, it will soon starken; then place what you please in it, either pigeon or small chicken, sweet-bread larded, or pickled smelt or trout, place them in order, and pour on the remainder of the jelly. You may send it up in this form, or turn it into another dish, with holding it over hot water; but not till it is thoroughly hardened.

3. _To make a_ MELLON.

Make the leanest forc'd-meat that you can, green it as near the colour of mellon as possible with the juice of spinage, as little of the juice as you can; put several herbs in it, especially parsley, shred fine, for that will help to green it; roll it an inch and a half thick, lay one half in a large mellon mould, well b.u.t.tered and flowered, with the other half the full size of the mould, sides and all; then put into it as many stew'd oysters as near fills it with liquor sufficient to keep them moist, and close the forc'd-meat well together; close the melon and boil it till you think it is enough; then make a small hole (if possible not to be perceived) pour in a little more of the liquor that the oysters were stew'd in hot, and serve it up with hot sauce in the dish. It must be boiled in a cloth, and is either for a first or second course.

4. _Hot_ CHICKEN PIE.

Order the chickens as for frica.s.sy, and form the pie deep, lay in the bottom a mince-meat made of the chicken's livers, ham, parsley and yolks of eggs; season with white pepper, mace, and a little salt; moisten with b.u.t.ter, then lay the chicken above the minc'd meat, and a little more b.u.t.ter; cover the pie and bake it two hours; when baked take off the fat, and add to it white gravy, with a little juice of lemon. Serve this up hot.

5. SHEEP'S RUMPS _with_ Rice.

Stew the rumps very tender, then take 'em out to cool, dip them in egg and bread-crumbs, and fry them a light brown; have ready half a pound of rice, well wash'd and pick'd, and half a pound of b.u.t.ter; let it stew ten minutes in a little pot; then add a pint of good gravy to the rice and b.u.t.ter, and let it stew half an hour longer; have ready six onions boil'd very tender, and six yolks of boil'd eggs, stick them with cloves; then place the sheep rumps on the dish, and put round them the rice as neatly as you can; place the onions and eggs over the rice, so serve it up hot.

6. SHEEP'S TONGUES _broil'd_.

The tongues being boil'd, put a lump of b.u.t.ter in a stew-pan, with parsley and green onions cut small; then split the tongues, but do not part them, and put them in the pan, season them with pepper, herbs, mace, and nutmeg; set them a moment on the fire, and strow crumbs of bread on them; let them be broil'd and dish them up, with a high gravy sauce.

7. _To lard_ OYSTERS.

Make a strong essence of ham and veal, with a little mace; then lard the large oysters with a fine larding pin; put them, with as much essence as will cover them, into a stew-pan; let them stew and hour, or more, over a slow fire. They are used for garnishing, but when you make a dish of them, squeeze in a Seville orange.

8. VEAL COULEY.

Take a little lean bacon and veal, onion, and the yellow part of a carrot, put it into a stew-pan; set it over a slow fire, and let it simmer till the gravy is quite brown, then put in small gravy, or boiling water; boil it a quarter of an hour, and then it is ready for use. Take two necks of mutton, bone them, lard one with bacon, the other with parsley; when larded, put a little couley over a slow stove, with a slice of lemon whilst the mutton is set, then skewer it up like a couple of rabbits, put it on the spit and roast it as you would any other mutton; then serve it up with ragoo'd cuc.u.mbers. This will do for first course; bottom dish.

9. _The_ MOCK TURTLE.

Take a fine large calf's head, cleans'd well and stew'd very tender, a leg of veal twelve pounds weight, leave out three pounds of the finest part of it; then take three fine large fowls, (bone them, but leave the meat as whole as possible,) and four pounds of the finest ham sliced; then boil the veal, fowls bones, and the ham in six quarts of water, till it is reduced to two quarts, put in the fowl and the three pounds of veal, and let them boil half an hour; take it off the fire and strain the gravy from it; add to the gravy three pints of the best white wine, boil it up and thicken it; then put in the calf's-head; have in readiness twelve large forc'd-meat-b.a.l.l.s, as large as an egg, and twelve yolks of eggs boil'd hard. Dish it up hot in a terreen.

10. _To dress_ OX LIPS.

Take three or four ox lips, boil them as tender as possible, dress them clean the day before they are used; then make a rich forc'd-meat of chicken or half-roasted rabbits, and stuff the lips with it; they will naturally turn round; tie them up with pack-thread and put them into gravy to stew; they must stew while the forc'd-meat be enough. Serve them up with truffles, morels, mushrooms, c.o.c.ks...o...b.., forc'd-meat b.a.l.l.s, and a little lemon to your taste.

This is a top-dish for second, or side dish for first course.

11. _To make_ POVERADE.

Take a pint of good gravy, half a jill of elder vinegar, six shalots, a little pepper and salt, boil all these together a few minutes, and strain it off. This is a proper sauce for turkey, or any other sort of white fowls.

12. _To pot_ PARTRIDGES.

Take the partridges and season them well with mace, salt and a little pepper; lie 'em in the pot with the breast downwards, to every partridge put three quarters of a pound of b.u.t.ter, send them to the oven, when baked, drain them from the b.u.t.ter and gravy, and add a little more seasoning, then put them close in the pot with the b.r.e.a.s.t.s upwards, and when cold, cover them well with the b.u.t.ter, suit the pot to the number of the partridges to have it full. You may pot any sort of moor game the same way.