The Cook's Oracle; and Housekeeper's Manual Part 22

_Bacon._--(No. 13.)

Cover a pound of nice streaked bacon (as the Hampshire housewives say, that "has been starved one day, and fed another") 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 directed for the ham in the following receipt, and put it before the fire for a few minutes: it must not be there too long, or it will dry it and spoil it.

Two pounds will require about an hour and a half, according to its thickness; the hock or gammon being very thick, will take more.

_Obs._--See Nos. 526 and 527: when only a little bacon is wanted, these are the best ways of dressing it.

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.

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.

MEM.--Bacon is an extravagant article in housekeeping; there is often twice as much dressed as need be: when it is sent to table as an accompaniment to boiled poultry or veal, a pound and a half is plenty for a dozen people. A good German sausage is a very economical subst.i.tute for bacon; or fried pork sausages (No. 87).

_Ham_,--(No. 14.)

Though of the bacon kind, has been so altered and hardened in the curing, that it requires still more care.

Ham is generally not half-soaked; as salt as brine, and hard as flint; and it would puzzle the stomach of an ostrich to digest it.

MEM.--The salt, seasoning, and smoke, which preserve it before it is eaten, prevent its solution after; and unless it be very long and very gently stewed, the strongest stomach will have a tough job to extract any nourishment from it. If it is a very dry Westphalia ham, it must be soaked, according to its age and thickness, from 12 to 24 hours; for a green Yorkshire or Westmoreland ham, from four to eight hours will be sufficient. Lukewarm water will soften it much sooner than cold, when sufficiently soaked, trim it nicely on the underside, and pare off all the rusty and smoked parts till it looks delicately clean.

lb. oz.

A ham weighed before it was soaked 13 After 12 4 Boiled 13 4 Trimmed for table 10 12

Give it plenty of water-room, and put it in while the water is cold; let it heat very gradually, and let it be on the fire an hour and a half before it comes to a boil; let it be well skimmed, and keep it simmering very gently: a middling-sized ham of fifteen pounds will be done enough in about four or five hours, according to its thickness.

If not to be cut till cold, it will cut the shorter and tenderer for being boiled about half an hour longer. In a very small family, where a ham will last a week or ten days, it is best economy not to cut it till it is cold, it will be infinitely more juicy.

Pull off the skin carefully, and preserve it as whole as possible; it will form an excellent covering to keep the ham moist; when you have removed the skin, rub some bread raspings through a hair-sieve, or grate a crust of bread; put it into the perforated cover of the dredging-box, and shake it over it, or glaze it; trim the knuckle with a fringe of cut writing-paper. You may garnish with spinage or turnips, &c.

_Obs._ To pot ham (No. 509), is a much more useful and economical way of disposing of the remains of the joint, than making essence of it (No.

352). To make soup of the liquor it is boiled in, see N.B. to No. 555.

_Tongue._--(No. 15.)

A tongue is so hard, whether prepared by drying or pickling, that it requires much more cooking than a ham; nothing of its weight takes so long to dress it properly.

A tongue that has been salted and dried should be put to soak (if it is old and very hard, 24 hours before it is wanted) in plenty of water; a green one fresh from the pickle requires soaking only a few hours: put your tongue into plenty of cold water; let it be an hour gradually warming; and give it from three and a half to four hours' very slow simmering, according to the size, &c.

_Obs._ When you choose a tongue, endeavour to learn how long it has been dried or pickled, pick out the plumpest, and that which has the smoothest skin, which denotes its being young and tender.

The roots, &c. make an excellent relish potted, like No. 509, or pease soup (No. 218).

N.B. Our correspondent, who wished us, in this edition, to give a receipt to roast a tongue, will find an answer in No. 82.

_Turkeys, Capons, Fowls, Chickens, &c._--(No. 16.)

Are all boiled exactly in the same manner, only allowing time, according to their size. For the stuffing, &c. (Nos. 374, 375, and 377), some of it made into b.a.l.l.s, and boiled or fried, make a nice garnish, and are handy to help; and you can then reserve some of the inside stuffing to eat with the cold fowl, or enrich the hash (Nos. 530 and 533).

A chicken will take about 20 minutes.

A fowl 40 A fine five-toed fowl or a capon, about an hour.

A small turkey, an hour and a half.

A large one, two hours or more.

Chickens or fowls should be killed at least one or two days before they are to be dressed.

Turkeys (especially large ones) should not be dressed till they have been killed three or four days at least, in cold weather six or eight, or they will neither look white nor eat tender.[120-*]

Turkeys, and large fowls, should have the strings or sinews of the thighs drawn out.

Truss them with the legs outward, they are much easier carved.

Fowls for boiling should be chosen as white as possible; if their complexion is not so fair as you wish, veil them in No. 2 of No. 364; those which have black legs should be roasted. The best use of the liver is to make sauce (No. 287).

Poultry must be well washed in warm water; if very dirty from the singeing, &c. rub them with a little white soap; but thoroughly rinse it off, before you put them into the pot.

Make a good and clear fire; set on a clean pot, with pure and clean water, enough to well cover the turkey, &c.; the slower it boils, the whiter and plumper it will be. When there rises any sc.u.m, remove it; the common method of some (who are more nice than wise) is to wrap them up in a cloth, to prevent the sc.u.m attaching to them; which, if it does, by your neglecting to skim the pot, there is no getting it off afterward, and the poulterer is blamed for the fault of the cook.

If there be water enough, and it is attentively skimmed, the fowl will both look and eat much better this way than when it has been covered up in the cleanest cloth, and the colour and flavour of your poultry will be preserved in the most delicate perfection.

_Obs._ Turkey deserves to be accompanied by tongue (No. 15), or ham (No.

14); if these are not come-at-able, don't forget pickled pork (No. 11), or bacon and greens (Nos. 83, 526, and 527), or pork sausages (No. 87), parsley and b.u.t.ter (No. 261); don't pour it over, but send it up in a boat; liver (No. 287), egg (No. 267), or oyster sauce (No. 278). To warm cold turkey, &c. see No. 533, and following.

To grill the gizzard and rump, No. 538. Save a quart of the liquor the turkey was boiled in; this, with the bones and tr.i.m.m.i.n.gs, &c. will make good gravy for a hash, &c.

_Rabbits._--(No. 17.)

Truss your rabbits short, lay them in a basin of warm water for ten minutes, then put them into plenty of water, and boil them about half an hour; if large ones, three quarters; if very old, an hour: smother them with plenty of white onion sauce (No. 298), mince the liver, and lay it round the dish, or make liver sauce (No. 287), and send it up in a boat.

_Obs._ Ask those you are going to make liver sauce for, if they like plain liver sauce, or liver and parsley, or liver and lemon sauce (Nos.

287 and 288).

N.B. It will save much trouble to the carver, if the rabbits be cut up in the kitchen into pieces fit to help at table, and the head divided, one-half laid at each end, and slices of lemon and the liver, chopped very finely, laid on the sides of the dish.

At all events, cut off the head before you send it to table, we hardly remember that the thing ever lived if we don't see the head, while it may excite ugly ideas to see it cut up in an att.i.tude imitative of life; besides, for the preservation of the head, the poor animal sometimes suffers a slower death.

_Tripe._--(No. 18.)

Take care to have fresh tripe; cleanse it well from the fat, and cut it into pieces about two inches broad and four long; put it into a stew-pan, and cover it with milk and water, and let it boil gently till it is tender.

If the tripe has been prepared as it usually is at the tripe shops, it will be enough in about an hour, (this depends upon how long it has been previously boiled at the tripe shop); if entirely undressed, it will require two or three hours, according to the age and quality of it.

Make some onion sauce in the same manner as you do for rabbits (No.