Enquire Within Upon Everything Part 106

1146. Veal Rissoles.

Mince and pound veal extremely fine; grate into it some remains of cooked ham. Mix these well together with white sauce, flavoured with mushrooms: form this mixture into b.a.l.l.s, and enclose each in pastry.

Fry them in b.u.t.ter to a light brown. The same mince may be fried in b.a.l.l.s without pastry, being first cemented together with egg and breadcrumbs.

1147. Mutton Hashed.

Cut cold mutton into thin slices, fat and lean together; make gravy with the bones whence the meat has been taken, boiling them long enough in water, with onion, pepper and salt; strain the gravy, and warm, but do not boil, the mutton in it. Then take out some of the gravy to thicken it with flour and b.u.t.ter, and flavour it with mushroom ketchup. Pour in the thickening and boil it up, having previously taken out the meat, and placed it neatly on the dish in which it is to go to the table. Pour over it the boiling gravy, and add sippets of bread.

1148. Lamb.

Fry slices or chops of lamb in b.u.t.ter till they are slightly browned.

Serve them on a _puree_ of cuc.u.mbers, or on a dish of spinach; or dip the slices in bread-crumbs, chopped parsley, and yolk of an egg; some grated lemon and a little nutmeg may be added. Fry them, and pour a little nice gravy over them when served.

[WE LEARN SOMETHING, EVEN BY OUR FAILURES.]

1149. Pork.

Slices of cold pork, fried and laid on apple sauce, form an excellent side or corner dish. Boiled pork may also he made into rissoles, minced very fine like sausage meat, and seasoned sufficiently, but not over much.

1150. Round of Salt Beef.

Skewer it tight and round, and tie a fillet of broad tape about it.

Put it into plenty of cold water, and carefully remove the sc.u.m; let it boil till all the sc.u.m is removed, and then put the boiler on one side of the fire, to continue simmering slowly till it is done. Half a round may be boiled for a small family. When you take it up, wash the sc.u.m off with a paste-brush--garnish with carrots and turnips.

1151. Aitchbone of Beef.

Manage in the same way as the round. The soft, marrow-like fat which lies on the back is best when hot, and the hard fat of the upper corner is best cold.

1152. Stewed Brisket of Beef.

Stew in sufficient water to cover the meat; when tender, take out the bones, and skim off the fat; add to the gravy, when strained, a gla.s.s of wine, and a little spice tied up in a muslin bag. (This can he omitted if preferred.) Have ready either mushrooms, truffles, or vegetables boiled, and cut into shapes, Lay them on and around the beef; reduce part of the gravy to glaze, lay it on the top, and pour the remainder into the dish.

1153. Baked Brisket of Beef.

Brisket of beef may lie baked, the bones being removed, and the holes filled with oysters, fat bacon, parsley, or all three in separate holes; these stuffings being chopped and seasoned to taste. Dredge it well with flour, pour upon it half a pint of broth, bake for three hours, skim off the fat, strain the gravy over the meat, and garnish with cut pickles.

1154. Pork, Spare-rib.

Joint it nicely before roasting, and crack the ribs across as lamb.

Take care not to have the fire too fierce. The joint should be basted with very little b.u.t.ter and flour, and may be sprinkled with fine dried sage, It takes from two to three hours. Apple sauce, mashed potatoes, and greens are the proper accompaniments, also good mustard, fresh made.

1155. Lamb Stove or Lamb Stew.

Take a lamb's head and lights, open the jaws of the head, and wash them thoroughly; put them in a pot with some beef stock, made with three quarts of water and two pounds of shin of beef, strained; boil very slowly for an hour; wash and string two or three good handfuls of spinach; put it in twenty minutes before serving; add a little parsley, and one or two onions, a short time before it comes off the fire; season with pepper and salt, and serve all together in a tureen.

1156. Roast Beef Bones

Roast beef bones furnish a very relishing luncheon or supper, prepared with poached or fried eggs and mashed potatoes as accompaniments.

Divide the bones, having good pickings of meat on each; score them in squares, pour a little melted b.u.t.ter over, and sprinkle with pepper and salt; put them on a dish; set in a Dutch oven for half or three quarters of an hour, according to the thickness of the meat; keep turning till they are quite hot and brown: or broil them on the gridiron. Brown but do not burn them. Serve with piquant sauce.

1157. Marrow Bones.

Saw the bones evenly, so that they will stand steadily; put a piece of paste into the ends; set them upright in a saucepan, and boil till they are done enough--beef marrow bone will require from an hour and a half to two hours; serve fresh-toasted bread with them.

1158. Beef (Rump) Steak and Onion Sauce.

Peel and slice two large onions, put them into a quart stewpan, with two tablespoonfuls of water; cover the pan close, and set on a slow fire till the water has boiled away, and the onions have become a little browned; then add half a pint of good broth, and boil the onions till they are tender; strain the broth, and chop very fine; season with mushroom ketchup, pepper, and salt; put in the onions then, and let them boil gently for five minutes, pour into the dish, and lay over it a broiled rump steak. If instead of broth you use good beef gravy, it will be delicious.

[WHEN WE THINK WE FAIL, WE ARE OFTEN NEAR SUCCESS.]

1159. Beef a la Mode and Veal Ditto.

Take about eleven pounds of the mouse b.u.t.tock,--or clod of beef,--or blade bone,--or the sticking-piece, or the like weight of the breast of veal;--cut it into pieces of three or four ounces each; put in three or four ounces of beef dripping, and mince a couple of large onions, and lay them into a large deep stewpan. As soon as it is quite hot, flour the meat, put it into the stewpan, continue stirring with a wooden spoon; when it has been on about ten minutes, dredge with flour, and keep doing so till you have stirred in as much as you think will thicken it; then add by degrees about a gallon of boiling water; keep stirring it together; skim it when it boils, and then put in one drachm of ground black pepper, two of allspice, and two bay-leaves; set the pan by the side of the fire, or at a distance over it, and let it stew _very slowly_ for about three hours; when you find the meat sufficiently tender, put it into a tureen, and it is ready for table.

1160. Ox-Cheek Stewed.

Prepare the day before it is to be eaten; clean the cheek and put it into soft water, just warm; let it lie for three or four hours, then put it into cold water, to soak all night; next day wipe it clean, put it into a stewpan, and just cover it with water; skim it well when it is coming to a boil, then add two whole onions with two or three cloves stuck into each, three turnips quartered, a couple of carrots sliced, two bay-leaves, and twenty-four corns of allspice, a head of celery, and a bundle of sweet herbs, pepper, and salt; lastly, add a little cayenne and garlic, if liked.

Let it stew gently till perfectly tender, about three hours; then take out the cheek, divide into pieces fit to help at table; skim and strain the gravy; melt an ounce and a half of b.u.t.ter in a stewpan; stir into it as much flour as it will take up; mix with it by degrees a pint and a half of the gravy; add a tablespoonful of mushroom or walnut ketchup, or port wine, and boil a short time. Serve up in a soup or ragout dish, or make it into barley broth. This is a very economical, nourishing, and savoury meal.

1161. Hashed Mutton or Beef.

Slice the meat small, trim off the brown edges, and stew down the tr.i.m.m.i.n.gs with the bones, well broken, an onion, a bunch of thyme and parsley, a carrot cut into slices, a few peppercorns, cloves, salt, and a pint and a half of water or stock. When this is reduced to little more than three quarters of a pint, strain it, clear it from the fat, thicken it with a large dessertspoonful of flour or arrowroot, add salt and pepper, boil the whole for a few minutes, then lay in the meat and heat it well. Boiled potatoes are sometimes sliced hot into the hash.

1162. Irish Stew.

Take two pounds of potatoes; peel and slice them; cut rather more than two pounds of mutton chops, either from the loin or neck; part of the fat should he taken off; beef, two pounds, six large onions sliced, a slice of ham, or lean bacon, a spoonful of pepper, and two of salt.

This stew may be done in a stewpan over the fire, or in a baker's oven, or in a close-covered earthen pot. First put a layer of potatoes, then a layer of meat and onions, sprinkle the seasoning, then a layer of potatoes, and again the meat and onions and seasoning; the top layer should be potatoes, and the vessel should be quite full.

Then put in half a pint of good gravy, and a spoonful of mushroom ketchup. Let the whole stew for an hour and a half; be very careful it does not burn.