The Lady's Own Cookery Book, and New Dinner-Table Directory Part 26

_Herb sandwiches._

Take twelve anchovies, washed and cleaned well, and chopped very fine; mix them with half a pound of b.u.t.ter; this must be run through a sieve, with a wooden spoon. With this, b.u.t.ter bread, and make a salad of tarragon and some chives, mustard and cress, chopped very small, and put them upon the bread and b.u.t.ter. Add chicken in slices, if you please, or hard-boiled eggs.

_Hog's Puddings, Black._ No. 1.

Steep oatmeal in pork or mutton broth, of milk; put to it two handfuls of grated bread, a good quant.i.ty of shred herbs, and some pennyroyal: season with salt, pepper, and ginger, and other spices if you please; and to about three quarts of oatmeal put two pounds of beef suet shred small, and as much hog suet as you may think convenient. Add blood enough to make it black, and half a dozen eggs.

_Hog's Puddings, Black._ No. 2.

To three or four quarts of blood, strained through a sieve while warm, take the crumbs of twelve-pennyworth of bread, four pounds of beef suet not shred too fine, chopped parsley, leeks, and beet; add a little powdered marjoram and mint, half an ounce of black pepper, and salt to your taste. When you fill your skins, mix these ingredients to a proper thickness in the blood; boil them twenty minutes, p.r.i.c.king them as they rise with a needle to prevent their bursting.

_Hog's Puddings, Black._ No. 3.

Steep a pint of cracked oatmeal in a quart of milk till tender; add a pound of grated bread, pennyroyal, leeks, a little onion cut small, mace, pepper, and salt, to your judgment. Melt some of the leaf of the fat, and cut some of the fat small, according to the quant.i.ty made at once; and add blood to make the ingredients of a proper consistence.

_Hog's Puddings, White._ No. 1.

Take the pith of an ox, and lay it in water for two days, changing the water night and morning. Then dry the pith well in a cloth, and, having sc.r.a.ped off all the skin, beat it well; add a little rose-water till it is very fine and without lumps. Boil a quart or three pints of cream, according to the quant.i.ty of pith, with such spices as suit your taste: beat a quarter of a pound of almonds and put to the cream. When it is cold, rub it through a hair sieve; then put the pith to it, with the yolks of eight or nine eggs, some sack, and the marrow of four bones shred small; some sweetmeats if you like, and sugar to your taste: if marrow cannot be procured suet will do. The best spices to put into the cream are nutmeg, mace, and cinnamon; but very little of the last.

_Hog's Puddings, White._ No. 2.

Take a quart of cream and fourteen eggs, leaving out half the whites; beat them but a little, and when the cream boils up put in the eggs; keep them stirring on a gentle fire till the whole is a thick curd. When it is almost cold, put in a pound of grated bread, two pounds of suet shred small, having a little salt mixed with it, half a pound of almonds well beaten in orange-flower water, two nutmegs grated, some citron cut small, and sugar to your taste.

_Hog's Puddings, White._ No. 3.

Take two pounds of grated bread; one pint and a half of cream; two pounds of beef suet and marrow; half a pound of blanched almonds, beat fine with a gill of brandy; a little rose-water; mace, cloves, and nutmeg, pounded, a quarter of an ounce; half a pound of currants, well picked and dried; ten eggs, leaving out half the whites; mix all these together, and boil them half an hour.

_Kabob, an India ragout._

This dish may be made of any meat, but mutton is the best. Take a slice from a tender piece, not sinewy, a slice of ginger, and a slice of onion, put them on a silver skewer alternately, and lay them in a stewpan, in a little plain gravy. This is the kabob. Take rice and split peas, twice as much rice as peas; boil them thoroughly together, coloured with a little turmeric, and serve them up separately or together. The ginger must be steeped over-night, that you may be able to cut it.

_Another way._

To make the kabob which is usually served up with pilaw, take a lean piece of mutton, and leave not a grain of fat or skin upon it; pound it in a mortar as for forcemeat; add half a clove of garlic and a spoonful or more of curry-powder, according to the size of the piece of meat, and the yolk of an egg. Mix all well together; make it into small cakes; fry it of a light brown, and put it round the pilaw.

_Leg of Lamb, to boil._

Divide the leg from the loin of a hind quarter of lamb; slit the skin off the leg, and cut out the flesh of one side of it, and chop this flesh very small; add an equal quant.i.ty of shred beef suet and some sweet-herbs shred small; season with nutmeg, pepper, and salt; break into it two eggs. Mix all well together, put it into the leg, sew it up, and boil it. Chop the loin into steaks, and fry them, and, when the leg is boiled enough, lay the steaks round it. Take some white wine, anchovies, nutmeg, and a quarter of a pound of b.u.t.ter; thicken with the yolks of two eggs; pour it upon the lamb, and so serve it up. Boil your lamb in a cloth.

_Leg of Lamb, with forcemeat._

Slit a leg of lamb on the wrong side, and take out as much meat as possible, without cutting or cracking the outward skin. Pound this meat well with an equal weight of fresh suet: add to this the pulp of a dozen large oysters, and two anchovies boned and clean washed. Season the whole with salt, black-pepper, mace, a little thyme, parsley, and shalot, finely shred together; beat them all thoroughly with the yolks of three eggs, and, having filled the skin tight with this stuffing, sew it up very close. Tie it up to the spit and roast it. Serve it with any good sauce.

_Shoulder of Lamb, grilled._

Half roast, then score, and season it with pepper, salt, and cayenne.

Broil it; reserve the gravy carefully; pa.s.s it through a sieve to take off all fat. Mix with it mushroom and walnut ketchup, onion, the size of a nut, well bruised, a little chopped parsley, and some of the good jelly reserved for sauces. Put a good quant.i.ty of this sauce; make it boil, and pour it boiling hot on the lamb when sent to table.

_Lamb, to ragout._

Roast a quarter of lamb, and when almost done dredge it well with grated bread, which must be put into the dish you serve it up in; take veal cullis, salt, pepper, anchovy, and lemon juice; warm it, lay the lamb in it, and serve it up.

_Lamb, to frica.s.see._

Cut the hind quarter of lamb into thin slices, and season them with spice, sweet-herbs, and a shalot; fry and toss them up in some strong broth, with b.a.l.l.s and palates, and a little brown gravy to thicken it.

_Miscellaneous directions respecting Meat._

A leg of veal, the fillet without bone, the knuckle for steaks, and a pie; bone of fillet and knuckle for soup.--Shoulder of veal, knuckle cut off for soup.--Breast of veal, thin end stews, or re-heats as a stew.--Half a calf's head boils, then hashes, with gravy from the bones.--For mock turtle soup, neats' feet instead of calf's head, that is, two calves' feet and two neats' feet.--Giblets of all poultry make gravy.--Ox-cheek, for soup and kitchen.--Rump of beef cut in two, thin part roasted, thick boiled: or steaks and one joint, the bone for soup.--The tr.i.m.m.i.n.gs of many joints will make gravy.--To boil the meat white, well flour the joint and the cloth it is boiled in, not letting any thing be boiled with it, and frequently skimming the grease.--Lamb chops fried dry and thin make a neat dish, with French beans in cream round them. A piece of veal larded in white celery sauce, to answer the chops.--Dressed meat, chopped fine, with a little forcemeat, and made into b.a.l.l.s about the size of an egg, browned and fried dry, and sent up without any sauce.--Sweetbreads larded in white celery sauce.--To remove taint in meat, put the joint into a pot with water, and, when it begins to boil, throw in a few red clear cinders, let them boil together for two or three minutes, then take out the meat, and wipe it dry.--To keep hams, when they are cured for hanging up, tie them in brown paper bags tight round the hocks to exclude the flies, which omission occasions maggots.--Ginger, where spice is required, is very good in most things.

_Meat, general rule for roasting and boiling._

The general rule for roasting and boiling meat is as follows: fifteen minutes to a pound in roasting, twenty minutes to a pound in boiling.

On no account whatever let the least drop of water be poured on any roast meat; it soddens it, and is a bad contrivance to make gravy, which is, after all, no gravy, and totally spoils the meat.

_Meat, half-roasted or under-done._

Cut small pieces, of the size of a half-crown, of half-roasted mutton, and put them into a saucepan with half a pint of red wine, the same quant.i.ty of gravy, one anchovy, a little shalot, whole pepper, and salt; let them stew a little; then put in the meat with a few capers, and, when thoroughly hot, thicken with b.u.t.ter rolled in flour.

_Mustard, to make._

Mix three table-spoonfuls of mustard, one of salt, and cold spring water sufficient to reduce it to a proper thickness.

_Chine of Mutton, to roast._

Let the chine hang downward, and raise the skin from the bone. Take slices of lean gammon of bacon, and season it with chives, parsley, and white pepper; spread them over the chine, and lay the bacon upon them.

Turn the skin over them, and tie it up; cover with paper, and roast.

When nearly done, dredge with crumbs of bread, and serve up, garnishing with mutton cutlets.