wendys-llc/unsloth-attempt-Q8_0-GGUF
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Beef | [Illustration: Fig. 1.
1. Cheek. 2. Neck. 3. Chuck Rib, or Shoulder having four Ribs. 4.
Front of the Shoulder, or Shoulder Clod, sometimes called Brisket.
5. Back of the Shoulder. 6. Fore Shin, or Leg. 7,7. Plate pieces;
the front one is the Brisket, and the back one is the Flank, and is
divided again into the T... |
Veal | [Illustration: Fig. 2.
1. Head and Pluck. 2. Rack and Neck. 3. Shoulder. 4. Fore Shank, or
Knuckle. 5. Breast. 6. Loin. 7. Fillet, or Leg. 8. Hind Shank, or
Knuckle.]
[Illustration: _Mutton._
Fig. 3.
1. Shoulder. 2, 2. Neck, or Rack. 3. Loin. 4. Leg. 5. Breast.
A _Chine_ is two Loins.
A _Saddle of Mutton_ ... |
Beef | The _Sirloin_ is to be roasted, and it is considered the best piece for
steaks. The piece next forward of the Sirloin is about as good as any
for roasting.
The _Rump_ is to be corned, or cooked _à la mode_.
The _Round_ is used for corning, or _à la mode_.
The _Edge_ or _Etch Bone_ is corned, or for soup.
The _Hock_... |
Veal | The _Loin_ is used for roasting.
The _Fillet_ (which is the leg and hind flank) is used for cutlets, or
to stuff and boil, or to stuff and roast.
The _Chump end_ of the loin is used for roasting.
The _Knuckles_ are used for broths.
The _Neck_ is used for stews, pot pies, and broths, as are most of the
remaining pie... |
Mutton | The _Leg_ is boiled, or stuffed and roasted.
The _Loin_ is roasted.
The rest are for boiling, or corning.
The Loin is chopped into pieces for broiling, called _Mutton Chops_.
The Leg is often cut into slices and broiled.
Many cure and smoke the leg, and call it smoked venison. |
Pork | The _Shoulder_ and _Ham_ are used for smoking.
The _Spare Rib_ is used for roasting, and often is used as including
all the ribs.
The _Shoulder_ sometimes is corned and boiled.
That which is to be salted down must have all the lean taken out, which
is to be used for sausages, or broiling.
The _Feet_ use for jelly, ... |
Directions for cutting up a Hog | Split the Hog through the spine, take off each half of the head behind
the ear, then take off a piece front of the shoulder and next the head,
say four or five pounds, for sausages.
Then take out _the leaf_ which lies around the kidneys, for lard.
Then, with a knife, cut out the whole mass of the lean meat, except
wh... |
To try out Lard | Take what is called _the leaves_ and take off all the skin, cut it
into pieces an inch square, put it into a clean pot over a slow fire,
and try it till the scraps look a reddish brown, taking great care not
to let it burn, which would spoil the whole. Then strain it through a
strong cloth, into a stone pot, and set it... |
Directions for salting down Pork | Cover the bottom of the barrel with salt an inch deep. Put down one
layer of Pork and cover that with salt, half an inch thick. Continue
thus till the barrel is full. Then pour in as much strong pickle as the
barrel will receive. Always see that the Pork does not rise above the
brine. When a white scum, or bloody-looki... |
Mr. H. H.’s Receipt for Curing Hams | Take an ounce of saltpetre for each ham, and one pint of molasses to
every pound of saltpetre.
Then take a quarter of a pound of common salt for every pint of
molasses used.
Heat the mixture till it nearly boils, and smear the _meat_ side with
it, keeping the mixture hot and rubbing it in well, especially around
the ... |
To prepare Cases for Sausages | Empty the cases, taking care not to tear them. Wash them thoroughly,
and cut into lengths of two yards each. Then take a candle rod, and
fastening one end of a case to the top of it, turn the case inside
outward. When all are turned, wash very thoroughly and scrape them with
a scraper made for the purpose, keeping them... |
Sausage Meat | Take one-third fat and two-thirds lean pork and chop them, and then to
every twelve pounds of meat, add twelve large even spoonfuls of pounded
salt, nine of sifted sage, and six of sifted black pepper. Some like a
little summer savory. Keep them in a cool and dry place. |
Bologna Sausages | Take equal portions of veal, pork, and ham, chop them fine, season with
sweet herbs and pepper, put them in cases, boil them till tender, and
then dry them. |
Another Receipt for Sausage Meat | To twenty-five pounds of chopped meat, which should be one-third fat
and two-thirds lean, put twenty spoonfuls of sage, twenty-five of salt,
ten of pepper, and four of summer savory. |
Pickle for Beef, Pork, Tongues, or Hung Beef | Mix, in four gallons of water, a pound and a half of sugar or molasses,
and of saltpetre two ounces. If it is to last a month or two, put in
six pounds of salt; if you wish to keep it over the summer, use nine
pounds of salt. Boil all together gently, and skim, and then let it
cool.
Put the meat in the vessel in which... |
Another by measure, and with less trouble | For every gallon of cold water, use a quart of rock salt, a tablespoon
heaping full of saltpetre, six heaping tablespoonfuls of brown sugar,
and two quarts of blown salt. No boiling is needed; keep it as long as
there is salt undissolved at the bottom. When scum rises scald it, and
add more sugar, salt, and saltpetre. ... |
To salt down Beef to keep the year round | To one hundred pounds of beef, take four quarts of rock salt pounded
very fine, four ounces of saltpetre made very fine, four pounds of
brown sugar, all well mixed.
Scatter some over the bottom of the barrel, lay down one layer, and
over that scatter the proportion of salt belonging to such a portion
of the meat, allo... |
To Cleanse Calf’s Head and Feet | Wash clean, and sprinkle pounded rosin over the hair, dip in boiling
water and take out immediately, and then scrape them clean. Then soak
them in water four days, changing the water every day. |
To Prepare Rennet | Take the stomach of a new-killed calf, and do not wash it, as it
weakens the gastric juice. Hang it in a cool and dry place five days
or so, then turn the inside out and slip off the curds with the hand.
Then fill it with salt, with a little saltpetre mixed in, and lay it in
a stone pot, pouring on a teaspoonful of vin... |
Smoked Boiled Tongues | Soak them in cold water all night, then wash them and boil for four or
five hours, according to the size. When cooked, take off the skin and
garnish with parsley. |
À la Mode Beef | Take a round of beef, cut it full of holes entirely through it, roll
strips of raw salt pork in a seasoning made of thyme, cloves, and
pepper and salt, half a teaspoonful of each; then draw these strips
through the holes in the beef.
Put some small onions, say half a dozen, with a quarter of a pound of
butter into a s... |
Another à la Mode Beef | If you have about five pounds of beef, take one pound of bread, soak
it in water, pour off the water and mash it fine, adding a bit of
butter the size of half a hen’s egg, salt, mace, pepper, cloves, half a
teaspoonful each, pounded fine.
Mix all with a tablespoonful of flour and two eggs.
Then cut holes through the ... |
To Boil a Leg of Veal or Mutton | Make a stuffing of bread, and a quarter as much of salt pork, chopped
fine and seasoned with sweet herbs, pepper and salt. Make deep gashes,
or what is better, take out the bone with a carving knife, and fill up
with stuffing, and sew up the opening with strong thread. When there is
a flap of flesh, lap it over the ope... |
Pot Pie, of Beef, Veal, or Chicken | The best way to make the crust is as follows. Peel, boil, and mash
a dozen potatoes, add a teaspoonful of salt, two great spoonfuls of
butter, and half a cup of milk, or cream. Then stiffen it with flour,
till you can roll it. Be sure to get all the lumps out of the potatoes.
Some persons leave out the butter.
Some ro... |
Calf’s Head | Take out the brains and boil the head, feet, and lights, in salted
water, just enough to cover them, about two hours. When they have
boiled nearly an hour and a half, tie the brains in a cloth and put
them in to boil with the rest. They should previously be soaked half an
hour in cold water. When the two hours have exp... |
Curried Dishes | Chickens and veal are most suitable for curries. Boil the meat till
tender, and separate the joints. Put a little butter in a stew-pan
with the chickens, pour on a part of the liquor in which the meat was
boiled, enough nearly to cover it, and let it stew twenty minutes more.
Prepare the curry thus: for four pounds of... |
To Prepare Curry Powder | One ounce of ginger, one ounce of mustard, one of pepper, three of
coriander seed, three of tumeric, half an ounce of cardamums, quarter
of an ounce of Cayenne pepper, quarter of an ounce of cinnamon, and
quarter of an ounce of cummin seed. Pound them fine, sift them, and
cork them tight in a bottle. |
Veal Stew | Cut four pounds of veal into pieces three inches long and an inch
thick, put it into the pot with water enough to cover it, and rise an
inch over. Add a teaspoonful of salt, and put in four or five good
slices of salt pork, and half a tea-cup of rice, butter the size of
a hens egg, and season with pepper, salt, and swe... |
To Stew Birds | Wash and stuff them with bread crumbs, seasoned with pepper, salt,
butter, or chopped salt pork, and fasten them tight. Line a stew-pan
with slices of bacon, add a quart of water and a bit of butter the size
of a goose egg, or else four slices of salt pork.
Add, if you like, sliced onions and sweet herbs, and mace. St... |
A fine Mutton Stew | Take three quarts of peeled and sliced potatoes, three large onions,
peeled and sliced, and mutton and ham cut into slices. Make layers
first of potatoes, salted, and then with the mutton, sprinkled with
salt, pepper, gravy, or butter, and mushroom or tomato catsup, two
tea-cups of water, and the ham in small quantitie... |
A Sausage Stew | Make a thick layer of slices of peeled potatoes, put on a little salt,
and then cut up sausages over the potatoes. Continue alternate layers
of potatoes and sausages, the top layer being potatoes, pour in a
little water and some gravy, or butter, and if you have bits of ham mix
them with the sausages. |
To Bake Beef | Take ten pounds of the buttock, rub it with salt and let it lie a day
or two, then wash it, and make openings in the beef and insert bits
of salt pork dipped in a mixture of powdered pepper, cloves, and fine
minced onions, cover it, and let it bake four or five hours. Put a
pint of water and teaspoonful of salt in the ... |
Beef, or Mutton and Potato Pie | Take a deep dish, butter it, and put in it a layer of mashed potatoes,
seasoned with butter, pepper, salt and minced onions. Take slices of
beef, or mutton, and season them with pepper and salt, lay them with
small bits of salt pork over the potatoes. Then fill the dish with
alternate layers, as above described, having... |
To Cook Pigeons | Pigeons are good stuffed and roasted, or baked. They are better stewed
thus:--Stuff them like turkeys, put them in a pot, breast downwards,
and cover them with salted water an inch above the top, and simmer
them two hours if tender, and three if tough. When nearly done, stir
in a bit of butter the size of a goose egg, ... |
Beef, or Veal Stewed with Apples (very good) | Rub a stew-pan with butter, cut the meat in thin slices, and put in,
with pepper, salt, and apple sliced fine; some would add a little
onion. Cover it tight, and stew till tender. |
To Boil a Turkey | Make a stuffing for the craw, of chopped bread and butter, cream,
oysters, and the yolks of eggs. Sew it in, and dredge flour over the
turkey, and put it to boil in cold water, with a spoonful of salt in
it, and enough water to cover it well. Let it simmer for two hours and
a half, or if small, less time. Skim it while... |
To Boil Corned Beef | Put the beef in water enough to cover it, and let it heat slowly, and
boil slowly, and be careful to take off the grease. Many think it much
improved by boiling potatoes, turnips, and cabbage with it. In this
case the vegetables must be peeled, and _all_ the grease carefully
skimmed as fast as it rises. Allow about twe... |
General Remarks | Be sure you have your spit and tin oven very clean and bright, and for
this end wash them, if possible, before they get cold. If they stand,
pour boiling water on to them.
Have a fire so large as to extend half a foot beyond the roaster each
side.
When meat is thin and tender, have a small, brisk fire. When your meat... |
Roast Beef | The sirloin, and the first and second cuts of the rack, are the best
roasting pieces.
Rub it with salt; set the bony side to the fire to heat awhile, then
turn it, and have a strong fire; and if thick, allow fifteen minutes to
the pound; if thin, allow a little less. If fresh killed, or if it is
very cold, allow a lit... |
Roast Lamb | The fore and hind quarter of lamb are used for roasting. Rub on a
little softened butter, and then some salt and pepper, heat the bony
side first, then turn and roast by a brisk fire, allowing about
fifteen minutes to a pound, and rather more if fresh killed, or the
weather cold. Put a pint of water and a teaspoonful o... |
Roast Mutton | The saddle, shoulder, and leg are used for roasting.
Rub the mutton with butter, and then with salt and pepper, and some add
pounded allspice, or cloves. Put butter, or lard, in the dripping-pan,
with a quart of water, or a pint for a small piece, and baste it often.
Set the bony side toward the fire, at some distance... |
Roast Veal | The loin is the best for roasting, the breast and rack the next best.
Wash the piece to be roasted in cold water, rub a little butter
softened over it, and then some pepper and salt, put a pint or more
water in the dripping-pan, and unless there is a good deal of fat, a
bit of lard, or butter, and baste often. Set the ... |
To Roast a Fillet or Leg of Veal | Cut off the shank bone of a leg of veal, and cut gashes in what
remains. Make a dressing of chopped raw salt pork, salt, pepper,
sweet herbs and bread crumbs, or use butter instead of pork. Stuff
the openings in the meat with the dressing, put it in a bake-pan with
water, just enough to cover it, and let it bake, say t... |
Baked, or Roasted Pig | Take a pig that weighs from seven to twelve pounds, and as much as five
weeks old. Wash it thoroughly outside and inside. Take any fresh cold
meat, say one pound, and a quarter of a pound of salt pork, and twice
as much bread as you have meat.
Chop the bread by itself, and chop the meat and pork fine and mix
all toget... |
To Roast a Spare Rib | Rub with salt, pepper, and powdered sage. Put the bone side to warm
slowly. Dredge on a little flour, and put a little salted water and
butter into the dripping-pan, and baste with it. If large, it requires
three hours; if small, only one to cook it. Pork must be cooked slowly
and very thoroughly. |
Roast Turkey | Wash the outside and inside very clean. Take bread crumbs, grated or
chopped, about enough to fill the turkey, chop a bit of salt pork, the
size of a good egg, and mix it in, with butter, the size of an egg,
pepper, salt, and sweet herbs to your taste. Then beat up an egg and
work in. Fill the crop and the body, sew th... |
Roast Goose | A goose should be roasted in the same manner as a turkey. It is better
to make the stuffing of mashed potatoes, seasoned with salt, pepper,
sage, and onions, to the taste. Apple sauce is good to serve with it.
Allow fifteen minutes to a pound, for a gosling, and twenty or more for
an older one. Goose should be cooked r... |
Roast Chickens | Wash them clean outside and inside, stuff them as directed for turkeys,
baste them with butter, lard, or drippings, and roast them about an
hour. Chickens should be cooked thoroughly. Stew the inwards till
tender, and till there is but little water, chop them and mix in gravy
from the dripping-pan, thicken with brown f... |
Roast Ducks | Wash the ducks, and stuff them with a dressing made with mashed
potatoes, wet with milk, and chopped onions, sage, pepper, salt, and
a little butter, to suit your taste. Reserve the inwards to make the
gravy, as is directed for turkeys, except it should be seasoned with
sage and chopped onions. They will cook in about ... |
Mutton and Beef Pie | Line a dish with a crust made of potatoes, as directed in the Chicken
Pot Pie. Broil the meat ten minutes, after pounding it till the fibres
are broken. Cut the meat thin, and put it in layers, with thin slices
of broiled salt pork, season with butter, the size of a hen’s egg,
salt, pepper, (and either wine or catsup, ... |
Chicken Pie | Joint and boil two chickens in salted water, just enough to cover them,
and simmer slowly for half an hour. Line a dish with raised or potato
crust, or pie crust, then put the chicken in layers, with thin slices
of broiled pork, butter, the size of a goose egg, cut in small pieces.
Put in enough of liquor, in which the... |
Mutton Haricot | Make a rich gravy by boiling the coarser parts for the liquor, and
seasoning with pepper, spice, and catsup. Cut into the gravy, carrots,
parsnips, onions, and celery, boiled tender; then broil the mutton,
first seasoning it with salt and pepper, put them into the gravy, and
stew all about ten minutes. Garnish with sma... |
To Cook a Shoulder of Lamb | Check the shoulder with cuts an inch deep, rub on first butter, then
salt, pepper, and sweet herbs, over these put the yolk of an egg and
bread crumbs, and then bake or roast it a light brown. Make a gravy of
the drippings, seasoning with pepper, salt, and tomato catsup, and also
the grated rind and juice of a lemon; t... |
Rice Chicken Pie | Line a pudding dish with slices of broiled ham, cut up a boiled
chicken, and nearly fill the dish, filling in with gravy or melted
butter; add minced onions if you like, or a little curry powder, which
is better. Then pile boiled rice to fill all interstices, and cover the
top quite thick. Bake it for half or three qua... |
Potato Pie | Take mashed potatoes, seasoned with salt, butter, and milk, and line a
baking dish. Lay upon it slices of cold meats of any kind with salt,
pepper, catsup, and butter, or gravy. Put on another layer of potatoes,
and then another of cold meat as before. Lastly, on the top put a cover
of potatoes.
Bake it till it is tho... |
General Remarks | It is best to fry in lard not salted, and this is better than butter.
Mutton and beef suet are good for frying. When the lard seems hot, try
it by throwing in a bit of bread. When taking up fried articles, drain
off the fat on a wire sieve. |
A nice Way of Cooking Calf’s or Pig’s Liver | Cut it in slices half an inch thick, pour on boiling water and then
pour it off _entirely_, then let the liver brown in its own juices,
turning it till it looks brown on both sides. Take it up and pour into
the frying-pan enough cold water to make as much gravy as you wish;
then sliver in onion, cut fine, add a little ... |
Fried Veal Cutlets | Take half a pint of milk, add a well-beaten egg, and flour enough to
make a batter. Fry the veal brown in some sweet lard, then dip it in
the batter and fry again till brown. Drop in some spoonfuls of batter,
to fry after the veal is taken up, and put them on the top of the veal.
Then put a little thin flour paste into... |
Fricassee Chickens | Wash the chickens and divide them into pieces, put them in a pot, or
stew-pan, with several slices of salt ham, or pork, and sprinkle each
layer with salt and pepper; cover them with water, and let them simmer
till tender, keeping them covered. Then take them up, and mix with the
gravy a piece of butter the size of a h... |
Meats Warmed over | Cold beef is best made into pies as in a foregoing receipt. Veal is
best made into hashes, or force meat, as in following receipts. If it
is liked more simply cooked, chop it fine, put in water just enough to
moisten it, butter, salt, pepper, and a little juice of a lemon. Some
like a little lemon rind grated in. Heat ... |
A nice Way of Cooking Cold Meats | Chop the meat fine, add salt, pepper, a little onion, or else tomato
catsup, fill a tin bread pan one-third full, cover it over with boiled
potatoes salted and mashed with cream or milk, lay bits of butter on
the top and set it into a Dutch, or stove oven, for fifteen or twenty
minutes. |
A Hash of Cold Meat for Dinner (very good) | Peel six large tomatoes and one onion, and slice them. Add a spoonful
of sugar, salt and pepper, and a bit of butter the size of a hen’s egg,
and half a pint of cold water. Shave up the meat into small bits, as
thin as thick pasteboard. Dredge flour over it, say two teaspoonfuls,
or a little less. Simmer the meat with ... |
Cold Meat Turnovers | Roll out wheat dough very thin, and put in it, like a _turnover_, cold
meat chopped fine, and seasoned with pepper, salt, catsup, and sweet
herbs. Make small ones, and fry them in lard till the dough is well
cooked. |
Head Cheese | Boil in salted water the ears, skin, and feet of pigs till the meat
drops from the bones; chop it like sausage meat. Season the liquor with
pepper, salt, cloves, nutmeg, and cinnamon, or with pepper, salt, and
sweet herbs, mix the meat with it, and while hot tie it in a strong bag
and keep a heavy stone upon it until q... |
Souse | Cleanse pigs’ ears and feet and soak them a week in salt and water,
changing the water every other day. Boil eight or ten hours till
tender. When cold put on salt, and pour on hot spiced vinegar. Fry them
in lard. |
Tripe | Scrape and scour it thoroughly, soak it in salt and water a week,
changing it every other day. Boil it eight or ten hours, till tender;
then pour on spiced hot vinegar, or fry or broil it. |
Force Meat Balls (another Hash.) | Chop cold veal fine with one-fourth as much salt pork. Season with
salt, pepper, and sweet herbs. Make them into balls and fry them brown. |
To Prepare Cold Beef Steaks | Put a fine minced onion into a stew-pan, and add half a dozen cloves
and as many pepper corns, pour on a coffee cup of boiling water, and
add three large spoonfuls of butter, or some gravy. Let it simmer ten
minutes. Then cut up the beef in mouthfuls and put into this gravy to
simmer four or five minutes, till heated t... |
A nice Way of Cooking Cold Boiled Ham | Make quite a thin batter of flour, water, and eggs, with a little salt.
Pour the batter over the bottom of a Dutch oven, or frying-pan, which
has a very little hot butter, or lard in it; say three great spoonfuls.
Let the batter be no thicker on the bottom than a straw; let it fry a
couple of minutes and then cover the... |
Another Way of Cooking Cold Ham | Cut up all the bits and ends, put them in a frying, or sauce pan, with
a very little water and some butter. When warmed through, break in some
eggs and stir them up with the ham until the egg is hardened. |
A Veal Hash | Cut up cooked veal into strips, flour them and fry them to a light
brown, in butter. Then take them up and mix as much hot water as there
is gravy, add a little flour paste, season with salt, pepper, catsup,
and lemon-juice, then add the meat and heat it hot. |
Veal Balls (another Hash) | Chop the cold veal fine, removing hard portions, add as much bread
crumbs as there is of meat, and half as much broiled salt pork chopped
fine. Moisten all with a glass of white wine if you like it, put in two
eggs, and season with salt, pepper, sweet herbs, and a little nutmeg.
Form them into balls and fry in butter. |
General Remarks | It is best to oil the bars of the gridiron with suet and also warm
them before putting the meat on. Chalk is sometimes rubbed on to
the gridiron, when fish is to be broiled. It is desirable to keep a
gridiron expressly for fish, otherwise meat is often made to taste
fishy. |
Broiled Ham | Cut the ham into thin slices, and broil it very quickly over a hot
fire, then put on butter and a little pepper. |
Broiled Veal Cutlets | Cut the veal into slices a quarter of an inch thick, lay them on the
gridiron with an equal number of slices of salt pork beside them. When
cooked, put the veal on to the dish, butter, salt, and pepper it well,
and lay the salt pork on the top of it. Veal needs to broil a good
while, till it looks done when cut open. |
Broiled Mutton Chops | These must be broiled over a quick fire and not cooked so much as veal. |
Broiled Pork Steaks | These must be cut rather thin, broiled quick, and very thoroughly. |
Beef Steaks | Those from the sirloin are best, those from the shoulder clod and
round are not so good, but cheaper. Meat, if tough, is made more tender
by pounding, if it is done very thoroughly, so as to break the fibres.
Cut the steaks from half an inch to an inch thick. Broil on hot coals,
and the quicker it is done the better. T... |
Beef Liver | Cut it in slices half an inch thick, pour boiling water on it, broil it
with some thin slices of salt pork dipped in flour; then cut the liver
and pork up into mouthfuls, put them in a frying-pan with a little
butter, pepper, and salt, and stew them three or four minutes. |
To Poach Eggs | Beat the eggs to a froth, pour them into a buttered tin, set it on
coals, add salt and butter, stir till cooked, and then put it on to
buttered toast. |
To Boil Eggs | Put them into boiling water and allow three minutes if you wish only
the white hardened, and five minutes if you wish them hard. Another and
more delicate way is to break them into boiling water and let them boil
three or four minutes. Then take them up with a skimmer, draining them
well, and lay them on buttered toast... |
A Salt Relish | Cut salt pork into thin slices, fry them till crisp, take them out and
pour a little water to the fat, dredge in a little flour, and put in a
little pepper. Then cut up the pork in mouthfuls and put to this gravy. |
Egg Frizzle (very good) | Pour boiling water on to salt, smoked beef slivered. Pour off the water
and then frizzle it in the frying-pan with butter. When done, break in
two or three eggs, and stir it till the egg is hardened. |
Frizzled Beef | Sliver smoked beef, pour on boiling water to freshen it, then pour off
the water and frizzle the beef in butter. |
Veal Cheese | Prepare equal quantities of sliced boiled veal and smoked tongue,
boiled, skinned, and sliced.
Pound each separately in a mortar, moistening with butter as you
proceed.
Then take a stone jar, or tin can, and mix them in it, so that it will,
when cut, look mottled and variegated. Press it hard and pour on melted
butte... |
A Codfish Relish | Take thin slivers of codfish, lay them on hot coals, and when a
yellowish brown, set them on the table. |
Another Way | Sliver the codfish fine, pour on boiling water, drain it off, and add
butter, and a very little pepper, and heat them three or four minutes,
but do not let them fry. |
Salt Herrings | Heat them on a gridiron, remove the skin, and then set them on the
table. |
French Vegetable Soup | Take a leg of lamb, of moderate size, and four quarts water. Of
potatoes, carrots, cabbage, onions, tomatoes, and turnips take a
tea-cup full of each, chopped fine. Salt and black pepper to your taste.
Wash the lamb, and put it into the four quarts of cold water. When the
scum rises take it off carefully with a skimme... |
Plain Calf’s Head Soup | Boil the head and feet in just water enough to cover them; when tender
take out the bones, cut in small pieces, and season with marjoram,
thyme, cloves, salt, and pepper.
Put all into a pot, with the liquor, and four spoonfuls of thin batter,
stew gently an hour, then, just as you take it up, add two or three
glasses ... |
An Excellent Simple Mutton Soup | Put a piece of the fore quarter of mutton into salted water, enough to
more than cover it, and simmer it slowly two hours. Then peel a dozen
turnips, and six tomatoes, and quarter them, and boil them with the
mutton till just tender enough to eat. Thicken the soup with pearl
barley. Some add sliced tomatoes, or the jui... |
Pea Soup | Soak dry peas over night, putting a quart of water to each quart of
peas. Next morning boil them an hour in this water, and ten minutes
before the hour expires put in a teaspoonful of saleratus. Change them
to fresh water, put in a pound of salt pork, and boil three or four
hours, till the peas are soft. Green peas nee... |
Portable Soup | Boil down the meat to a thick jelly, season it highly with salt,
spices, and wine, or brandy; when cold, cut it in square inches, and
dry them in the sun. Keep them in a tight tin vessel, and when you use
them put a quart of boiling water to one, or two of the cakes, which
should be one inch square, and the fourth of a... |
A Rich Mock Turtle Soup | Divide the lower from the upper part of the head, and put the head in a
gallon of water, and boil till tender.
Strain the liquor, and let it stand till the next day, and then take
off the fat. Three quarters of an hour before serving it, hang it over
the fire and season it with pepper, salt, mace, cloves, and sweet
he... |
Another Dry Pea Soup | Soak the peas over night. Put a pound and a half of split peas into
four quarts of water, with roast beef, or mutton bones, and a ham bone,
or slices of ham. Add two heads of celery and two onions, and stew
slowly till the peas are soft. Then strain the peas through a coarse
sieve, and put them back and season to your ... |
Clam Soup | Wash a peck of clams and boil them in a pint of water, till those on
the top open and they come out easily. Strain the liquor, and add a
quart of milk. When it just boils thicken with two and a half spoonfuls
of flour, worked into three of butter, with pepper, mace, and other
spices to your taste. It is better without ... |
Oyster Soup | Put a gallon of water to a knuckle of veal, boil it to two quarts,
strain and add the juice of the oysters you are to use. Add pepper and
salt to your taste. Fifteen minutes before taking it up, put in the
oysters. Ten minutes before taking up, put in eight rolled crackers,
and after it stops boiling, add half a pint o... |
Veal Soup | Take the knuckle and put it into salted water, enough to cover it, and
also put in a pound of ham. When it is boiled very tender take up the
meat, and strain the soup, and add a head of celery, cut small, one
onion, a turnip and carrot sliced, four sliced tomatoes, a dozen corns
of pepper, and salt to your taste. Thick... |
Macaroni Soup (Mrs. F.’s Receipt) | Take six pounds of beef, and put it into four quarts of water, with
two onions, one carrot, one turnip, and a head of celery. Boil it down
three or four hours slowly, till there is about two quarts of water,
and let it cool. Next day take off the grease, without shaking the
sediment, and pour it off into the kettle, ha... |
Southern Gumbo (Mrs. L.’s Receipt) | This is a favorite dish at the South and West, and is made in a variety
of ways. The following is a very fine receipt, furnished by a lady, who
has had an extensive opportunity for selection.
Fry one chicken, when cut up, to a light brown, and also two slices of
bacon. Pour on to them three quarts of boiling water. Ad... |
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