Enquire Within Upon Everything Part 109

1197. Devil.

The gizzard and rump, or legs, &c., of a dressed turkey, capon, or goose, or mutton or veal kidney, scored, peppered, salted, and broiled, sent up for a relish, being made very hot, has obtained the name of a "devil."

1198. Bacon.

Dr. Kitchiner very justly says:

"The boiling of bacon is a very simple subject to comment upon; but our main object is to teach common cooks the art of dressing common food in the best manner. Cover a pound of nice streaked bacon with cold water, let it boil gently for three quarters of an hour; take it up, sc.r.a.pe the under side well, and cut off the rind: grate a crust of bread not only on the top, but all over it, as you would ham, put it before the fire for a few minutes, not too long, or it will dry and spoil it. Bacon is sometimes as salt as salt can make it, therefore before it is boiled it must be soaked in warm water for an hour or two, changing the water once; then pare off the rusty and smoked part, trim it nicely on the under side, and sc.r.a.pe the rind as clean as possible."

1199. Ham or Bacon Slices.

Ham or bacon slices should not be less than one-eighth or more than a quarter of an inch thick, and, for delicate persons, should be soaked in hot water for a quarter of an hour, and then well wiped and dried before broiling. If you wish to curl a slice, roll it up, and put a wooden skewer through it; then in may be dressed in a cheese-toaster or a Dutch oven.

1200. Relishing Rashers of Bacon.

If you have any _cold bacon_, you may make a very nice dish of it by cutting it into slices about a quarter of an inch thick. Then grate some crust of bread as directed for ham, and powder the slices well with it on both sides; lay the rashers in a cheese-toaster,--they will be browned on one side in about three minutes:--turn them and do the other. These are a delicious accompaniment to poached or fried eggs:--the bacon, having been boiled first, is tender and mellow.--They are an excellent garnish round veal cutlets, sweetbreads, calf's head hash, green peas, or beans, &c.

1201. Anchovy Sandwiches.

Anchovy sandwiches made with the above, will be found excellent.

1202. Anchovy Toast.

Anchovy toast is made by spreading anchovy paste upon bread either toasted or fried.

[FIRE IS A GOOD SERVANT BUT A BAD MASTER.]

1203. Scotch Porridge.

_For four persons_.--Boil three pints of water in a clean saucepan, add a teaspoonful of salt; mix very gradually, while the water is boiling, one pound of fine oatmeal, stirring constantly, while you put in the meal, with a round stick about eighteen inches long, called a "spirtle." Continue stirring for fifteen minutes; then pour into soup plates, allow it to cool a little, and serve with sweet milk. Scotch porridge is one of the most nutritive diets that can be given, especially for young persons, on account of the bone-producing elements contained in oatmeal. It is sometimes boiled with milk instead of water, but the mixture is then rather rich for delicate stomachs.

1204. Scotch Brose.

This favourite Scotch dish is generally made with the liquor in which meat has been boiled. Put half a pint of oatmeal into a porringer with a little salt, if there be not enough in the broth,--of which add as much as will mix it to the consistence of hasty pudding or a little thicker,--lastly, take a little of the fat that swims on the broth and put it on the porridge, and eat it in the same way as hasty pudding.

1205. Barley Broth, Scotch.

Dr. Kitchiner, from whose "Cook's Oracle," [1] we take this receipt, after testing it, says:

"This is a most frugal, agreeable, and nutritive meal. It will neither lighten the purse nor lie heavy on the stomach. It will furnish you with a pleasant soup, _and meat_ for eight persons.

Wash three-quarters of a pound of Scotch barley in a little cold water; put it in a soup-pot with a shin or leg of beef, of about ten pounds weight, sawn into four pieces (tell the butcher to do this for you); cover it well with cold water; set it on the fire; when it boils, skim it very clean, and put in two onions, of about three ounces weight each; set it by the side of the fire to simmer very gently for about two hours; then skim all the fat clean off, and put in two heads of celery and a large turnip cut into small squares; season it with salt, and let it boil for an hour and a half longer, and it will be ready: take out the meat carefully with a slice (and cover it up, and set it by the fire to keep warm), and skim the broth well before you put it in the tureen.

Put a quart of the soup into a basin, and about an ounce of flour into a stewpan, and pour the broth to it by degrees, stirring it well together; set it on the fire, and stir it till it boils, then let it boil up, and it is ready. Put the meat in a ragout dish, and strain the sauce through a sieve over the meat; you may put to it some capers, or minced gherkins, or walnuts, &c. If the beef has been stewed with proper care, in a very gentle manner, and taken up at 'the critical moment when it is just tender,' you will obtain an excellent and savoury meal."

[Footnote 1: Published by Messrs. Houlston and Suns, Paternoster-square. London, E.C.]

1206. Hotch-Potch for Summer.

Make a stock from the neck or ribs of lamb or mutton, reserving some chops, which cook for a shorter time and serve in the tureen. Chop small, four turnips, four carrots, a few young onions, a little parsley, and one lettuce; boil for one hour. Twenty minutes before they are done, put in a cauliflower cut small, one quart of sh.e.l.led peas, and a pint of young beans.

1207. Hotch-Potch for Winter.

This can be made of beef or mutton, or, for those who are partial to Scotch cookery, a sheep's head and feet, one pound of old green peas, steeped all the night previously, one large turnip, three carrots, four leeks, a little parsley, all cut small, with the exception of one carrot, which should be grated; add a small bunch of sweet herbs, pepper, and salt. The peas take two hours and a half to cook; the other vegetables, two hours; the head, three hours; and the feet, four hours.

[THERE IS NO BALM FOR EVERY WOUND.]

1208. Beef Broth.

Beef broth may be made by adding vegetables to essence of beef--or you may wash a leg or shin of beef, the bone of which has been well cracked by the butcher; add any tr.i.m.m.i.n.gs of meat, game, or poultry, heads, necks, gizzards, feet, &c.; cover them with cold water; stir the whole up well from the bottom, and the moment it begins to simmer, skim it carefully. Your broth must be perfectly clear and limpid; on this depends the goodness of the soups, sauces, and gravies of which it is the basis. Add some cold water to make the remaining sc.u.m rise, and skim it again.

When the sc.u.m has done rising, and the surface of the broth is quite clear, put in one moderate sized carrot, a head of celery, two turnips, and two onions,--it should not have any taste of sweet herbs, spice, or garlic, &c.; either of these flavours can easily be added after, if desired,--cover it close, set it by the side of the fire, and let it simmer very gently (so as not to waste the broth) for four or five hours, or more, according to the weight of the meat. Strain it through a sieve in to a clean and dry stone pan, and set it in the coldest place you have, if for after use.

1209. Beef Tea.

Beef extract, by adding water, forms the best beef tea or broth for invalids. (See BEEF EXTRACT, _par._ 1226.)

1210. Clear Gravy Soup

This may be made from shin of beef, which should not be large or coa.r.s.e. The meat will be found serviceable for the table. From ten pounds of the meat let the butcher cut off five or six from the thick fleshy part, and again divide the knuckle, that the whole may lie compactly in the vessel in which it is to be stewed. Pour in three quarts of cold water, and when it has been brought slowly to boil, and been well skimmed, throw in an ounce and a half of salt, half a large teaspoonful of peppercorns, eight cloves, two blades of mace, a f.a.ggot of savoury herbs, a couple of small carrots, and the heart of a root of celery; to these add a mild onion or not, at choice.

When the whole has stewed very softly for four hours, probe the large bit of beef, and, if quite tender, lift it out for table; let the soup he simmered from two to three hours longer, and then strain it through a fine sieve, into a clean pan. When it is perfectly cold, clear off every particle of fat: heat a couple of quarts; stir in, when it boils, half an ounce of sugar, a small tablespoonful of good soy, and twice as much of Harvey's sauce, or, instead of this, of clear and fine mushroom ketchup. If carefully made, the soup will be perfectly transparent, and of good colour and flavour. A thick slice of ham will improve it, and a pound or so of the neck of beef with an additional pint of water, will likewise enrich its quality. A small quant.i.ty of good broth may be made of the fragments of the whole, boiled down with a few fresh vegetables.

1211. Beef Glaze.

Beef glaze, or portable soup, is simply the essence of beef condensed by evaporation. It may be put into pots, like potted meats, or into skins, as sausages, and will keep for many months. If further dried in cakes or lozenges, by being laid on pans or dishes, and frequently turned, it will keep for years, and supply soup at any moment.

1212. Vermicelli Soup.

To three quarts of gravy soup, or stock, add six ounces of vermicelli.

Simmer for half an hour; stir frequently.