Miss Leslie's Lady's New Receipt-Book Part 5

STEWED CALF'S HEAD.--Take a fine, large calf's head; empty it; wash it clean, and boil it till it is quite tender, in just water enough to cover it. Then carefully take out the bones, without spoiling the appearance of the head. Season it with a little salt and cayenne, and a grated nutmeg. Pour over it the liquor in which it has been boiled, adding a jill of vinegar, and two table-spoonfuls of capers, or of green nasturtian-seeds, that have been pickled. Let it stew very slowly for half an hour. Have ready some force-meat b.a.l.l.s made of minced veal-suet, grated bread-crumbs, grated lemon-peel, and shred sweet-marjoram,--adding beaten yolk of egg to bind the other ingredients together. Put in the force-meat b.a.l.l.s, and stew it slowly a quarter of an hour longer, adding some bits of b.u.t.ter rolled in flour to enrich the gravy. Send it to table hot.

CORNED FILLET OF VEAL.--Take a large fillet of veal, and make deep incisions or cuts all over it with a sharp knife, and insert a slip of the fat into each, pressing it down well to keep it in. Mix a table-spoonful of powdered saltpetre with half a pound of fine salt, and rub the meat all over with it. Make a brine of salt and water strong enough to swim an egg on its surface, adding a lump of saltpetre about the size of a walnut. Put the veal into the brine, (of which there must be enough to more than cover it,) and let it remain ten days; turning it every day. Then take it out, wash off the brine, and boil the veal till thoroughly done and tender all through. It is best to eat it cold, and sliced thin.

FRENCH WAY OF DRESSING A SHOULDER OF VEAL.--Cut the veal into nice square pieces or mouthfuls, and parboil them. Put the bone and tr.i.m.m.i.n.gs into another pot, and stew them slowly a long time, in a very little water, to make the gravy. Then put the meat into the dish in which it is to go to table, and season it with a very little salt and cayenne pepper, the yellow rind of a large lemon grated, and some powdered mace and nutmeg. Add some bits of fresh b.u.t.ter rolled in flour, or some cold dripping of roast veal. Strain the gravy and pour it in. Set it in a hot dutch-oven, and bake it brown. When nearly done, add two gla.s.ses of white wine, and serve it up hot.

Any piece of veal may be cooked in this way.

EXCELLENT MINCED VEAL.--Take three or four pounds of the lean only of a fillet or loin of veal, and mince it very finely, adding a slice or two of cold ham, minced also. Add three or four small young onions, chopped small, a tea-spoonful of sweet-marjoram leaves rubbed from the stalks, the yellow rind of a small lemon grated, and a tea-spoonful of mixed mace and nutmeg powdered. Mix all well together, and dredge it with a little flour. Put it into a stew-pan, with sufficient gravy of cold roast veal to moisten it, and a large table-spoonful or more of fresh b.u.t.ter. Stir it well, and let it stew till thoroughly done. If the veal has been previously cooked, a quarter of an hour will be sufficient. It will be much improved by adding a pint or more of small b.u.t.ton mushrooms, cut from the stems, and then put in whole. Also, by stirring in two table-spoonfuls of cream about five minutes before it is taken from the fire.

MINCED TURKEY OR CHICKEN.--Take a cold turkey, or one or two cold fowls; remove all the skin, and cut the flesh from the bones. Then mince it fine, with two or three thin slices of cold smoked tongue, and from half a pint to a pint of b.u.t.ton mushrooms well chopped. Add some mace and nutmeg, and put the whole into a stew-pan, with a piece of fresh b.u.t.ter rolled in flour, and sufficient cream to moisten it well. Let it stew ten minutes. Then serve it up in a deep dish.

Instead of mushrooms, you may mix two or three dozen oysters, chopped, and seasoned with pepper and powdered mace.

VEAL WITH OYSTERS.--Take two fine cutlets of about a pound each. Divide them into several pieces, cut thin. Put them into a frying-pan, with boiling lard, and let them fry awhile. When the veal is about half done, add to it a quart of large, fine oysters,--their liquor thickened with a few grated bread-crumbs, and seasoned with mace and nutmeg powdered.

Continue the frying till the veal and oysters are thoroughly done. Send it to table in a covered dish.

TERRAPIN VEAL.--Take some cold roast veal (the fillet or the loin) and cut it into _very small_ mouthfuls. Put into a skillet or stew-pan. Have ready a dressing made of six or seven hard-boiled eggs minced fine; a small tea-spoonful of made mustard; a salt-spoonful of salt; and the same of cayenne pepper; a large tea-cupfull (half a pint) of cream, and two gla.s.ses of sherry or Madeira wine. The dressing must be thoroughly mixed. Pour it over the veal, and then give the whole a hard stir. Cover it, and let it stew over the fire for ten minutes. Then transfer it to a deep dish, and send it to table hot.

Cold roast duck or fowl may be drest as above. Also venison.

VEAL OLIVES.--Take some cold fillet of veal and cold ham, and cut them into thin square slices of the same size and shape, tr.i.m.m.i.n.g the edges evenly. Lay a slice of veal on every slice of ham, and spread some beaten yolk of egg over the veal. Have ready a thin force-meat, made of grated bread-crumbs, sweet-marjoram rubbed fine, fresh b.u.t.ter, and grated lemon-peel, seasoned with nutmeg and a little cayenne pepper.

Spread this over the veal, and then roll up each slice tightly with the ham. Tie them round securely with coa.r.s.e thread or fine twine; run a bird-spit through them, and roast them well. For sauce, simmer in a small sauce-pan, some cold veal gravy with two spoonfuls of cream, and some mushroom catchup.

VEAL RISSOLES.--Take as much fine wheat bread as will weigh one pound, after all the crust is cut off. Slice it; put it into a pan and pour over it as much rich milk as will soak it thoroughly. After it has soaked a quarter of an hour, lay it in a sieve and press it dry. Mince as finely as possible a pound of veal cutlet with six ounces of veal suet; then mix in gradually the bread; adding a salt-spoonful of salt, a slight sprinkling of cayenne, and a small tea-spoonful of powdered mace and nutmeg mixed; also the yellow rind of a lemon grated. Beat two eggs, and moisten the mixture with them. Then divide it into equal portions, and with a little flour on your hands roll it into oval b.a.l.l.s rather smaller than an egg. Strew over them some dry bread-crumbs; then fry them in lard or fresh b.u.t.ter--drain them well, and send them to table hot. For gravy (which should be commenced before the rissoles) put some bits and tr.i.m.m.i.n.gs of veal into a small sauce-pan, with as much water as will cover them; a very little pepper and salt; and three or four blades of mace. Cover the sauce-pan closely, and let the meat stew till all the strength is extracted; skimming it well. Then strain it; return the liquid to the sauce-pan; add a bit of b.u.t.ter rolled in flour; and squeeze in the juice of a lemon. Give it a boil up; and then, at the last, stir in the beaten yolk of an egg. Serve up this gravy in a sauce-boat, to eat with the rissoles.

Instead of stewing meat for the purpose you may make this gravy with the drippings of roast veal saved from the day before. You have then only to melt it over the fire; adding the seasoning; and giving it one boil.

Similar rissoles may be made of minced chicken or turkey.

SWEETBREAD CROQUETTES.--Having trimmed some sweetbreads nicely, and removed the gristle, parboil them, and then mince them very fine. Add grated bread, and season with a _very little_ salt and pepper; some powdered mace and nutmeg; and some grated lemon-rind. Moisten the whole with cream, and make them up into small cones or sugar-loaves; forming and smoothing them nicely. Have ready some beaten egg, mixed with grated bread-crumbs. Dip into it each croquette, and fry them slowly in fresh b.u.t.ter. Serve them hot; standing up on the dish, and with a sprig of parsley in the top of each.

Sweetbreads should never be used unless perfectly fresh. They spoil very rapidly. As soon as they are brought from market they should be split open, and laid in cold water. Never attempt to keep sweetbreads till next day, except in cold weather.

Similar croquettes may be made of cold boiled chicken; or cold roast veal; or of oysters, minced raw, and seasoned and mixed as above.

FRICa.s.sEED SWEETBREADS.--Take half a dozen sweetbreads; clean them thoroughly, and lay them for an hour or two in a pan of water, having first removed the strings and gristle. Then put them into a stew-pan with as much rich milk or cream as will cover them well, and a very little salt. Stew them slowly, till tender throughout, and thoroughly done, saving the liquid. Then take them up; cover them; and set them near the fire to keep warm. Prepare a quarter of a pound of fresh b.u.t.ter, divided into four pieces, and rolled in flour. Put the b.u.t.ter into the milk in which the sweetbreads were boiled, and add a few sprigs of parsley cut small; five or six blades of mace; half a nutmeg grated; and a very little cayenne pepper. Have ready the yolks of three eggs well-beaten. Return the sweetbreads to the gravy; let it just come to a boil; and then stir in the beaten egg _immediately before_ you take the frica.s.see from the fire, otherwise it will curdle. Serve it up in a deep dish with a cover.

Chickens, cut up, may be frica.s.seed in this manner.

TOMATO SWEETBREADS.--Cut up a quarter of a peck (or more) of fine ripe tomatoes; set them over the fire, and let them stew with nothing but their own juice till they go entirely to pieces. Then press them through a sieve, to clear the liquid from the seeds and skins. Have ready four or five sweetbreads that have been trimmed nicely, cleared from the gristle, and laid open to soak in warm water. Put them into a stew-pan with the tomato-juice, seasoned with a little salt and cayenne. Add two or three table-spoonfuls of b.u.t.ter rolled in flour. Set the sauce-pan over the fire, and stew the sweetbreads in the tomato-juice till they are thoroughly done. A few minutes before you take them off, stir in two beaten yolks of eggs. Serve up the sweetbreads in a deep dish, with the tomato poured over them.

SWEETBREADS AND CAULIFLOWERS.--Take four large sweetbreads, and two fine cauliflowers. Split open the sweetbreads and remove the gristle. Soak them awhile in lukewarm water. Then put them into a sauce-pan of boiling water, and let them boil ten minutes over the fire. Afterwards, lay them in a pan of very cold water. The parboiling will render them white; and putting them directly from the hot water into the cold will give them firmness. Having washed and drained the cauliflowers, quarter them, and lay them in a broad stew-pan with the sweetbreads upon them, seasoned with a very little cayenne, two or three blades of mace, and some nutmeg. Add as much water as will cover them; put on closely the lid of the pan; and let the whole stew for about an hour. Then take a quarter of a pound of fresh b.u.t.ter, and roll it in a table-spoonful of flour.

Add it to the stew with a tea-cupfull of rich milk or cream; and give it one boil up--not more, or the milk may curdle. Serve it hot in a deep dish; the sweetbreads in the middle with the gravy poured over them, and the quartered cauliflowers laid handsomely round. This stew will be found delicious.

Broccoli may be thus stewed with sweetbreads.

STEWED SWEETBREADS WITH OYSTERS.--Take four fine sweetbreads; cut them open; extract the gristle, and lay them in warm water till all the blood is soaked out. Then transfer them to another vessel, and scald them with boiling water, to render them white and firm. Cover them closely, and let them boil ten minutes in the hot water. Then throw them directly into a pan of cold water. Take them out when quite cold; drain them; and put them into a stew-pan with the liquor of three dozen large fine oysters seasoned with half a grated nutmeg, or more; and eight or ten blades of mace. Add two ounces of fresh b.u.t.ter, mixed very smoothly with a tea-spoonful of flour. Cover the pan; and let them stew gently for half an hour or more. Then put in the oysters, and let them stew with the sweetbreads a little more than five minutes. Lastly stir in a jill (two wine-gla.s.ses) of cream, immediately before you take the stew from the fire. Sent it to table in a deep dish with a slice of b.u.t.tered toast at the bottom.

CLAM SWEETBREADS may be stewed exactly as above, only that clams must be subst.i.tuted for oysters; the clams being cut up very small, and put in at the _beginning_ along with the liquor, &c. The flavour they impart to the stew is by many persons considered superior to that of oysters.

In stewing sweetbreads you may either divide them into halves or quarters.

When cooked with oysters or clams they require no salt.

Sweetbreads should be large, fine, of a delicate colour, and _perfectly fresh_; otherwise they are unfit to eat. They spoil sooner than any part of the calf.

SWEETBREAD OMELET.--For an omelet of six or seven eggs, take two fine sweetbreads. Split them; take out the gristle; and soak them in two lukewarm waters, to extract all the blood. Then put them into very hot water; boil them ten minutes; take them out; set them away to cool; and afterwards mince them small, and season them with a very little salt and cayenne pepper, and some grated nutmeg. Beat the eggs (omitting the whites of two) till very light. Then mix in the chopped sweetbreads. Put three ounces or more of fresh b.u.t.ter into a small frying-pan, and place it over the fire. Stir the b.u.t.ter with a spoon, as it melts; and when it comes to a boil, put in the mixture, stirring it awhile after it is all in. Fry it a rich brown. Heat the plate or dish in which you turn it out of the pan. An omelet should never be turned while frying. The top may be well browned by holding about it a salamander or a red-hot shovel.

If you wish it very thick have _three_ sweetbreads.

While frying the omelet, lift the edge occasionally by slipping a knife-blade under it, that the b.u.t.ter may get well beneath.

If the omelets are cooked too much they will become tough, and leather-like. Many persons prefer having them sent to table as _soft omelets_, before they have set, or taken the form of a cake. In this case, serve up the omelet in a deep dish, and help it with a spoon.

A ROUND OF BEEF STEWED BROWN.--Take a round of fresh beef; the larger it is the more tender it will be: a small round is always, comparatively, hard and tough. Remove the fat; with a sharp knife make deep cuts or incisions all over the meat, and stuff into them a seasoning of finely minced onions, mixed with powdered mace, nutmeg, and a little pepper and salt. Then go all over the meat with the drippings or cold gravy of roast beef, and dredge it slightly with flour. Have ready an iron dutch-oven and its lid, well heated by standing up both lid and oven before the fire. Then put the meat into the oven, cover it, and let it brown on all sides. Have ready, cut into small pieces, two turnips; four carrots; four oyster plants or salsify; three stalks of celery; two small onions; and two large tomatoes, or a large table-spoonful of tomato catchup. After the meat is browned, raise it up, and place the vegetables underneath it, and pour on three half-pints of water, or more if the round is very large. Let it cook slowly in the oven, with a regular fire, for several hours, till it is entirely done all through; taking care to keep it closely covered. After the meat is taken out, place it on a large hot dish, with the vegetables round it. Cover it, and keep it hot while you thicken the gravy with a small tea-spoonful of flour, and the beaten yolk of an egg. Simmer this gravy a few minutes, then put it into a sauce-boat, and serve it up with the meat.

What is left will be very good stewed over again the next day, with fresh vegetables; letting the meat cook no longer than till the vegetables are sufficiently done. Observe this rule with all stews, soups, hashes, &c., when cooked the second time.

STEWED BEEF STEAKS.--Take beef steaks from the sirloin. Cut them thin; remove the fat and bone, and trim them nicely. Beat them well with a beetle or a rolling-pin. Season them slightly with pepper and salt, and spread them over some finely minced onions, or some chopped mushrooms.

Lay among them some bits of fresh b.u.t.ter rolled in flour. Put them into a stew-pan with a very close cover, and without any water. Set the pan not on the fire, but before it or beside it, (turning it round frequently,) and let them stew slowly for two or three hours, or till they are thoroughly done. Then serve them up in their own gravy.

A BEEF STEAK POT-PIE.--Remove the fat and bone from two pounds or more of fine, tender beef steaks, and cut them into small pieces. Season them slightly with a very little salt and pepper; put them into a pot with a piece of fresh b.u.t.ter rolled in flour, and just water enough to cover them. Let them stew slowly (skimming them as soon as the water comes to a boil) for an hour. Boil in another pot some white potatoes, (a dozen small or eight large ones,) cut into quarters. While the steak is stewing, make a paste of finely minced beef-suet and flour, in the proportion of a pound and a half of suet to three pounds of flour. For a large pot-pie, you should have more than the above quant.i.ty of paste; the paste being always considered the best part of the pie, and much liked by those who eat it at all. Having rubbed the minced suet into the pan of flour, add a very little salt, and as little water as will suffice to make it into a lump of dough. Beat the dough hard on both sides with the rolling-pin, to a.s.sist in making it light and flaky.

Divide the dough into two portions; roll out one sheet thicker than the other. Line the sides of a clean iron pot about half-way or two-thirds up with the thin paste. Then, having poured a little of the gravy into the bottom of the pot, put in a layer of the half-stewed beef; then a layer of the thick paste, cut into long squares. Then a layer of the quartered potatoes; then meat; then paste; then potatoes, and so on till the whole is in. Pour on the remainder of the gravy, and add also a pint of warm water. Cover the whole with a sheet of thin paste for a top crust, which must not fit closely round the edge, as there must be room for the gravy to boil up over it. Then place the pot over a moderate fire, and boil it for an hour and a half. Send it to table on a large dish,--the meat, and potatoes, and soft crust in the middle, and the hard crust cut into pieces and laid round. Serve up the gravy in a boat.

This pie will be much improved by a few fresh mushrooms, cut from the stalks, peeled, and put in when the stewed meat is transferred to the pie-pot.

A pot-pie of fowls or rabbits may be made as above.

If you prefer b.u.t.ter to suet for making the paste, allow half a pound of fresh b.u.t.ter to each pound of flour. Cut up the b.u.t.ter into the pan of flour, rub it fine with your hands, wet it with as little water as possible, beat and roll it out as above.