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Croquettes, from Blue Ribbon Cookbook, 1905 [January 02, 2010 @ 1:47pm]

murk3y
Here is the original excerpt:


CROQUETTES
The food material is cooked, chopped fine, and held together with a thick white sauce. It is then shaped into small forms, as cone, ball, cylinder, etc., egged and crumbed and fried in deep fat about 2 or 3 minutes. This is a good way to use leftovers.

To Egg and Crumb - Use fine bread or cracker crumbs, or cornmeal. Beat eggs slightly in a plate, add 2 tablespoons water or milk, and 1/2 teaspoon salt. Dip croquette in crumbs, then in egg, and again in crumbs. See that all surface is covered.

Proportions for Croquettes - To 2 cups of the solid material such as fish, meat, chicken, vegetables, cereal, add 1 cup thick white sauce made of 3 tablespoons fat, 3 tablespoons flour, and 1 cup milk, stock, or gravy, and seasonings. The mixture must be just stiff enough to hold its shape. Cool, shape, egg and crumb, and fry in deep fat.

Potato Croquettes - 1 cup cold riced potato, 1/2 cup milk, 1/2 cup flour, 1 egg beaten separately, seasonings.
Mix, adding stiff egg white last. These do not require egg and crumb, but may be dropped from a spoon into the hot fat.


My Version:
I cooked up some potatoes and mashed them, then browned some ground beef. After draining the fat, I added some garlic powder, nutmeg, and basil. I added salt and pepper to the mashed potatoes. I added 1 cup of meat to 1 cup of potatoe and then added the white sauce. Then I just egged and crumbed and fried in canola oil! :)


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The Blue Ribbon Cook Book c.1905 [November 05, 2007 @ 6:09pm]

murk3y
[ mood | cheerful ]

On Thursday and Friday I went to the Royal Agricultural Winter Fair in Toronto with my mum. She is doing this equine program thing for the University of Guelph here in Kemptville, so naturally she had a little booth running.
Anyway, there was this AMAZING (I mean c.1860s couch, c.1830s original fashion prints kind of amazing) antique sale going on and I literally spent 45 minutes just oogling over all the old books, prints, and furniture. Unfortunately, I am poor, so I came out with one treasure - an old Canadian cookbook, 16th edition, from 1905.
So here are some sample recipes from the Blue Ribbon Cook Book, sixteenth edition.

Handy BunsCollapse )

Shepherd's PieCollapse )

Butterscotch PieCollapse )

Raspberry VinegarCollapse )

Turkish DelightCollapse )

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Victorian Recipes [October 17, 2007 @ 3:36pm]

murk3y
[ mood | cold ]

Here are some sweet and savory recipes from Victorian Recipes. The link for these recipes comes from basje's victorian blog.

Almond PalmiersCollapse )

Banbury CakesCollapse )

Brownie TorteCollapse )

Cheddar Cheese WafersCollapse )

Cheese StrawsCollapse )

Coconut CookiesCollapse )

Coconut MacaroonsCollapse )

Cranberry Orange MuffinsCollapse )

Cream Cheese, Celery & Walnut SandwichesCollapse )

Cream Cheese & Pineapple SandwichesCollapse )

Cream SconesCollapse )

CrumpetsCollapse )

Cucumber Tea SandwichesCollapse )

Date Nut BarsCollapse )

Date Nut MuffinsCollapse )

Dilled Cucumber SandwichesCollapse )

English Egg Salad SandwichesCollapse )

Elegant Sugar ThinsCollapse )

Father Christmas ShortbreadCollapse )

Ginger SnapsCollapse )

GingerbreadCollapse )

Grandma Lucy's Orange CrispiesCollapse )

Ham & Pineapple Tea SandwichesCollapse )

LadyfingersCollapse )

Lancashire Cheese SconesCollapse )

Lemon BarsCollapse )

Lemon Glazed CakeCollapse )

Lemon Melting MomentsCollapse )

Lemon Poppy MuffinsCollapse )

MedeleinesCollapse )

Olive Nut Tea SandwichesCollapse )

Olive Tea SandwichesCollapse )

Orange GalettesCollapse )

Raspberry Tea SandwichesCollapse )

Royal Raspberry Tea CakesCollapse )

Rich Chocolate CakeCollapse )

Rich ShortbreadCollapse )

Savory TartletsCollapse )

Simple SconesCollapse )

Strawberry MuffinsCollapse )

Sugar CookiesCollapse )

Tea CakesCollapse )

Tea CookiesCollapse )

Victoria SpongeCollapse )

Victorian Christmas Tea CakesCollapse )

Victorian Jubilee CakeCollapse )

Victorian Tea CookiesCollapse )

Waldorf Celery BoatsCollapse )

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Tea Cakes [October 13, 2007 @ 7:18pm]

murk3y
I had to do a short presentation on what food would be served at a Victorian(1860s) tea.
Here are some of the recipes for tea cakes that I dug up.

From: The New England Economical Housekeeper
104. Tea Cakes.Collapse )

53. Cheap Tea Cake.Collapse )


From: The Good Housekeeper
Batter Cakes for Tea.Collapse )

Tea CakesCollapse )

Tea CakesCollapse )


From: Miss Beecher's Domestic Receipt Book
Good Cakes for Tea, or Breakfast.Collapse )

Cream Tea CakesCollapse )


From: La Cuisine Creol
Tea Cakes. Cheap and Nice. No EggsCollapse )

Cheap White Cakes. For TeaCollapse )

Soda Teacakes Without EggsCollapse )

Plain Tea CakesCollapse )


From: Dishes and Beverages from the Old South
Tea CakesCollapse )

Tea CakesCollapse )


From: Mrs. Lincoln's Boston Cook Book
Tea CakesCollapse )


From: The Cook Not Mad
No.175 Tea CakesCollapse )

No.176 Tea BiscuitCollapse )


From: Good Things to Eat
Plain Tea CakesCollapse )

Sultana Tea CakesCollapse )

Tea CakeCollapse )


From: The Housekeepers' Assistant
Benton Tea CakesCollapse )
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Dried Apple Pie [February 15, 2007 @ 8:49pm]

murk3y
During the hard winter of 1880 and 1881, the supply trains could not get through to De Smet until May. Then Pa bought white flour, sugar, dried apples and other badly needed supplies. The Ingalls family decided to invite Mr. and Mrs. Boast to have Christmas dinner in May. While Ma stewed the dried apples, Laura and Mary picked the stems from some dried raisins to put in the pie. Try adding some raisins to this old recipe for dried apple pie.

Dried Apple Pie

Soak 2 cups of dried apples in water overnight. Drain off the water and mix apples with 1/2 cup of sugar and 1 teaspoon each of cinnamon and allspice. Line an 8-inch pie pan with a crust, add the apple mixture, dot with 3 tablespoons of butter and cover with a second crust. Make a few slashes on the top for ventilation and bake in a 350 degree oven for about 1 hour, until the crust is golden brown.
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Various Recipes [February 02, 2007 @ 10:52pm]

murk3y
[ mood | tired ]

Some 'old-style' recipes I found online:

Fried PotatoesCollapse )

Claude's Old Fashioned Corn BreadCollapse )

English StewCollapse )

Apple ButterCollapse )

HardtackCollapse )

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Camping Recipes [January 09, 2007 @ 5:48pm]

murk3y
Recipes from Old West Cookin': Camping Recipes

Banana BoatsCollapse )

Bread on a StickCollapse )

Pocket WondersCollapse )

Campfire PotatoesCollapse )

Cook-Out Ice CreamCollapse )

Butter Onion TroutCollapse )

Campfire Corn on the CobCollapse )

Campfire Blooming OnionsCollapse )

Dead Dog PieCollapse )

Burger BoatsCollapse )

Chicken in a HoleCollapse )

Campfire Pot RoastCollapse )

Egg Sausage BakeCollapse )
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19th Century Recipes [January 04, 2007 @ 11:57pm]

murk3y
Recipes from Suite 101

"Read on to find authentic 19th century recipes, from those that please the palate to homemade remedies that heal an ailment, many of which we still use today. Accompanied translations will make it easy to transfer these culinary delights to the modern kitchen. All are well-documented, and perfect for Living History events. We will also be exploring new "cookware" and cooking methods as they progressed in the mid-to-late 1800s.

My personal recommendations for reenactors, clarifications, and adjustments for the 20th century cook are included in [brackets]. Please note that during the 1800s, Americans were still using The Queens English, so for the sake of authenticity, though in many instances awkward to today's reader, I have left some spelling and punctuation unchanged. "

Recipes for Care of TeethCollapse )


CakesCollapse )


Dishes for Second Course - Economical SweetsCollapse )


Diet for InvalidsCollapse )


Vegetables: Side DishesCollapse )


Rose-Water and Roach ControlCollapse )


Recipes for Invalids, Including Ginger BeerCollapse )


Curry Powder, Potato Puree and Potato Biscuits?Collapse )


Dessert and Tomato SaucesCollapse )
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A New System of Domestic Cookery: Recipes from 1807 [December 10, 2006 @ 3:02pm]

murk3y
From A New System of Domestic Cookery


A Bill of Fare, Family Dinners, &c.

BILLS OF FARE, &c.Collapse )
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A New System of Domestic Cookery: Recipes from 1807 [December 10, 2006 @ 2:58pm]

murk3y
From A New System of Domestic Cookery


Various Receipts, And Directions to ServantsCollapse )
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A New System of Domestic Cookery: Recipes from 1807 [December 10, 2006 @ 2:53pm]

murk3y
From A New System of Domestic Cookery


Cookery for the Sick, and for the Poor

SICK COOKERYCollapse )


COOKERY FOR THE POORCollapse )
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A New System of Domestic Cookery: Recipes from 1807 [December 10, 2006 @ 2:43pm]

murk3y
From A New System of Domestic Cookery


Home-Brewery, Wines, &c.Collapse )
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A New System of Domestic Cookery: Recipes from 1807 [December 10, 2006 @ 2:39pm]

murk3y
From A New System of Domestic Cookery


Cakes, Breads, &c.Collapse )
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A New System of Domestic Cookery: Recipes from 1807 [December 10, 2006 @ 2:34pm]

murk3y
From A New System of Domestic Cookery


Sweet Dishes, Preserves, Sweatmeats, &c.

> SWEET DISHES.


Buttered Rice.
WASH and pick some rice, drain, and put it with some new milk, enough just to swell it, over the fire; when tender, pour off the milk, and add a bit of butter, a little sugar, and pounded cinnamon. Shake it, that it do not burn, and serve.




Souffile of Rice and Apple.
Blanch Carolina rice, strain it, and set it to boil in milk, with lemon-peel and a bit of cinnamon. Let it boil till the rice is dry; then cool it, and raise a rim three inches high round the dish; having egged the dish where it is put, to make it stick. Then egg the rice all over. Fill the dish half way up with a marmalade of apples; have ready the whites of four eggs beaten to a fine froth, and put them over the marmalade; then sift fine sugar over it, and set it in the oven, which should be warm enough to give it a beautiful colour.




Snow-balls.
Swell rice in milk, strain it off, and having pared and cored apples, put the rice round them, tying each up in a cloth. Put a bit of lemon-peel, a clove, or cinnamon in each, and boil them well.




Lent Potatoes.
Beat three or four ounces of almonds, and three or four bitter, when blanched, putting a little orange-flower water to prevent oiling; add eight ounces of butter, four eggs well beaten and strained, half a glass of raisin wine, and sugar to your taste. Beat all well till quite smooth, and grate in three Savoy biscuits. Make balls of the above with a little flour, the size of a chestnut; throw them into a stew-pan of boiling lard, and boil them of a beautiful yellow brown. Drain them on a sieve.


Serve sweet sauce in a boat, to eat with them.




A Tansey.
Beat seven eggs, yolks and whites separately; add a pint of cream, near the same of spinach-juice, and a little tansey-juice gained by pounding in a stone mortar, a quarter of a pound of Naples biscuit, sugar to taste, a glass of white wine, and some nutmeg. Set all in a saucepan, just to thicken, over the fire; then put it into a dish, lined with paste, to turn out, and bake it.




Puits d'Amour.
Cut a fine rich puff-paste rolled thin, with tin shapes made on purpose, one size less than another, in a pyramidical form, and lay them so; then bake in a moderate oven, that the paste may be done sufficiently, but very pale. Lay different-coloured sweatmeats on the edges.




A very nice Dish of Macaroni dressed sweet.
Boil two ounces in a pint of milk, with a bit of lemon-peel, and a good bit of cinnamon, till the pipes are swelled to their utmost size without breaking. Lay them on a custard-dish, and pour a custard over them hot. Serve cold.




Floating Island.
Mix three half pints of thin cream with a quarter of a pint of raisin wine, a little lemon-juice, orange-flower water, and sugar: put into a dish for the middle of the table, and put on the cream a froth, as will be directed in page 195, which may be made of raspberry or currant jelly.


Another way.--Scald a codlin before it be ripe, or any sharp apple; pulp it through a sieve. Beat the whites of two eggs with sugar, and a spoonful of orange-flower water; mix in by degrees the pulp, and beat all together until you have a large quantity of froth; serve it on a raspberry cream; or you may colour the froth with beet-root, raspberry, currant-jelly, and set it on a white cream, having given it the flavour of lemon, sugar, and wine, as above; or, put the froth on a custard.




Flummery.
Put three large handfuls of very small white oatmeal to steep a day and night in cold water; then pour it off clear, and add as much more water, and let it stand the same time. Strain it through a fine hair sieve, and boil it till it be as thick as hasty pudding; stirring it well all the time. When first strained, put to it one large spoonful of white sugar, and two of orange-flower water. Pour it into shallow dishes; and serve to eat with wine, cyder, milk, or cream and sugar. It is very good.




Dutch Flummery.
Boil two ounces of isinglass in three half pints of water very gently half an hour; add a pint of white wine, the juice of three, and the thin rind of one lemon, and rub a few lumps of sugar on another lemon to obtain the essence, and with them add as much more sugar as shall make it sweet enough; and having beaten the yolks of seven eggs, give them and the above, when mixed, one scald; stir all the time, and pour it into a basin; stir it till half cold; then let it settle, and put it into a melon shape.




Rice Flummery.
Boil with a pint of new milk, a bit of lemon-peel, and cinnamon; mix with a little cold milk as much rice-flour as will make the whole of a good consistence, sweeten, and add a spoonful of peach-water, or a bitter almond beaten; boil it, observing it don't burn; pour it into a shape or pint-basin, taking out the spice. When cold, turn the flummery into a dish, and serve with cream, milk, or custard round; or put a tea-cupful of cream into half a pint of new milk, a glass of white wine, half a lemon squeezed, and sugar.




Somersetshire Firmity.
To a quart of ready-boiled wheat, put by degrees two quarts of new milk, breaking the jelly, and then four ounces of currants picked clean, and washed; stir them, and boil till they are done. Beat the yolks of three eggs, and a little nutmeg, with two or three spoonfuls of milk; add this to the wheat; stir them together while over the fire; then sweeten, and serve cold in a deep dish. Some persons like it best warm.




Curds and Cream.
Put three or four pints of milk into a pan a little warm, and then add rennet or gallino. When the curd is come, lade it with a saucer into an earthen shape perforated, of any form you please. Fill it up as the whey drains off, without breaking or pressing the curd. If turned only two hours before wanted, it is very light; but those who like it harder, may have it so, by making it earlier, and squeezing it. Cream, milk, or a whip of cream, sugar, wine, and lemon, to be put in the dish, or into a glass bowl, to serve with the curd.


Another way.--To four quarts of new milk warmed, put from a pint to a quart of buttermilk strained, according to its sourness; keep the pan covered until the curd be of firmness to cut three or four times across with a saucer, as the whey leaves it; put it into a shape, and fill up until it be solid enough to take the form. Serve with cream plain, or mixed with sugar, wine, and lemon.




A Curd Star.
Set a quart of new milk upon the fire with two or three blades of mace; and, when ready to boil, put to it the yolks and whites of nine eggs well beaten, and as much salt as will lie upon a small knife's point. Let it boil till the whey is clear; then drain it in a thin cloth, or hair-sieve; season it with sugar, and a little cinnamon, rose-water, orange-flower water, or white wine, to your taste; and put it into a star form, or any other. Let it stand some hours before you turn it into a dish; then put round it thick cream or custard.




Blanc-mange, or Blamange.
Boil two ounces of isinglass in three half pints of water half as hour; strain it to a pint and a half of cream; sweeten it, and add some peach-water, or a few bitter almonds; let it boil once up, and put it into what forms you please. If not to be very stiff, a little less isinglass will do. Observe to let the blamange settle before you turn it into the forms, or the blacks will remain at the bottom of them, and be on the top of the blamange when taken out of the moulds.




An excellent Trifle.
Lay macaroons and ratafia-drops over the bottom of your dish, and pour in as much raisin wine as they will suck up; which, when they have done, pour on them cold rich custard made with more eggs than directed in the foregoing pages, and some rice-flour. It must stand two or three inches thick; on that put a layer of raspberry jam, and cover the whole with a very high whip made the day before, of rich cream, the whites of two well-beaten eggs, sugar, lemon-peel, and raisin wine, well beat with a whisk, kept only to whip syllabubs and creams. If made the day before used, it has quite a different taste, and is solid and far better.




Gooseberry or Apple Trifle.
Scald such a quantity of either of these fruits, as, when pulped through a sieve, will make a thick layer at the bottom of your dish; if of apples, mix the rind of half a lemon grated fine; and to both as much sugar as will be pleasant.


Mix half a pint of milk, half a pint of cream, and the yolk of one egg; give it a scald over the fire, and stir it all the time; don't let it boil; add a little sugar only, and let it grow cold. Lay it over the apples with a spoon; and then put on it a whip made the clay before, as for other Trifle.




Chantilly Cake, or Cake Trifle.
Bake a rice cake in a mould. When cold, cut it round about two inches from the edge with a sharp knife, taking care not to perforate the bottom. Put in a thick custard, and some tea-spoonfuls of raspberry jam, and then put on a high whip.


Gooseberry Fool.
Put the fruit into a stone jar, and some good Lisbon sugar: set the jar on a stove, or in a sauce-pan of water over the fire; if the former, a large spoonful of water should be added to the fruit. When it is done enough to pulp, press it through a colander; have ready a sufficient quantity of new milk, and a tea-cup of raw cream, boiled together; or an egg instead of the latter, and left to be cold; then sweeten it pretty well with fine Lisbon sugar, and mix the pulp by degrees with it.




Apple Fool.
Stew apples as directed for gooseberries, and then peel and pulp them. Prepare the milk, &c. and mix as before.




Orange Fool.
Mix the juice of three Seville oranges, three eggs well beaten, a pint of cream, a little nutmeg and cinnamon, and sweeten to your taste. Set the whole over a slow fire, and stir it till it becomes as thick as good melted butter, but it must not be boiled; then pour it into a dish for eating cold.




A Cream.
Boil half a pint of cream, and half a pint of milk, with two bay-leaves, a bit of lemon-peel, a few almonds beaten to paste, with a drop of water, a little sugar, orange-flower water, and a tea-spoonful of flour, having been rubbed down with a little cold milk, and mixed with the above. When cold, put a little lemon-juice to the cream, and serve it in cups or lemonade-glasses.




An excellent Cream.
Whip up three quarters of a pint of very rich cream to a strong froth, with some finely-scraped lemon-peel, a squeeze of the juice, half a glass of sweet wine, and sugar to make it pleasant, but not too sweet; lay it on a sieve or in a form, and next day put it on a dish, and ornament it with very light puff-paste biscuits, made in tin shapes the length of a finger, and about two thick, over which sugar may be strewed, or a light glaze with isinglass. Or you may use macaroons, to line the edges of the dish.




Burnt Cream.
Boil a pint of cream with a stick of cinnamon, and some lemon-peel; take it off the fire, and pour it very slowly into the yolks of four eggs, stirring till half cold; sweeten, and take out the spice, &c.; pour it into the dish when cold, strew white pounded sugar over, and brown it with a salamander.


Another way.--Make a rich custard without sugar, boiling lemon-peel in it. When cold, sift a good deal of sugar over the whole, and brown the top with a salamander.




Sack Cream.
Boil a pint of raw cream, the yolk of an egg well beaten, two or three spoonfuls of white wine, sugar, and lemon-peel; stir if over a gentle fire till it be as thick as rich cream, and afterwards till cold; then serve it in glasses, with long pieces of dry toast.




Brandy Cream.
Boil two dozen of almonds blanched, and pounded bitter almonds, in a little milk. When cold, add to it the yolks of five eggs beaten well in a little cream, sweeten, and put to it two glasses of the best brandy; and when well mixed, pour to it a quart of thin cream: set it over the fire, but don't let it boil; stir one way till it thickens, then pour into cups, or low glasses. When cold it will be ready. A ratafia-drop may be put in each, if you choose it. If you wish it to keep, scald the cream previously.




Ratafia Cream.
Boil three or four laurel, peach, or nectarine leaves, in a full pint of cream; strain it; and when cold, add the yolks of three eggs beaten and strained, sugar, and a large spoonful of brandy stirred quick into it. Scald till thick, stirring it all the time.


Another way.--Mix half a quarter of a pint of ratafia; the same quantity of mountain wine, the juice of two or three lemons, a pint of rich cream, and as much sugar as will make it pleasantly-flavoured. Beat it with a whisk, and put it into glasses. This cream will keep eight or ten days.




Lemon Cream.
Take a pint of thick cream, and put to it the yolks of two eggs well beaten, four ounces of fine sugar, and the thin rind of a lemon; boil it up; then stir it till almost cold; put the juice of a lemon in a dish or bowl, and pour the cream upon it, stirring it till quite cold.




Yellow Lemon-cream, without Cream.
Pare four lemons very thin into twelve large spoonfuls of water, and squeeze the juice on seven ounces of finely-pounded sugar; beat the yolks of nine eggs well; add the peels and juice beaten together for some time; then strain it through a flannel into a silver or very nice block-tin sauce-pan; set it over a gentle fire, and stir it one way till pretty thick, and scalding hot; but not boiling, or it will curdle. Pour it into jelly-glasses. A few lumps of sugar should be rubbed hard on the lemons before they are pared, or after, as the peel will be so thin as not to take all the essence, and the sugar will attract it, and give a better colour and flavour.




White Lemon-cream
is made the same as the above; only put the whites of the eggs in lieu of the yolks, whisking it extremely well to froth.




Imperial Cream.
Boil a quart of cream with the thin rind of a lemon, then stir it till nearly cold; have ready in a dish or bowl that you are to serve in, the juice of three lemons strained with as much sugar as will sweeten the cream; which pour into the dish from a large tea-pot, holding it high, and moving it about to mix with the juice. It should be made at least six hours before it be served, and will be still better if a day.


Almond Cream.
Beat four ounces of sweet almonds, and a few bitter, in a mortar, with a tea-spoonful of water to prevent oiling, both having been blanched. Put the paste to a quart of cream, and add the juice of three lemons sweetened; beat it up with a whisk to a froth, which take off on the shallow part of a sieve; fill glasses with some of the liquor and the froth.




Snow Cream.
Put to a quart of cream the whites of three eggs well beaten, four spoonfuls of sweet wine, sugar to your taste, and a bit of lemon-peel; whip it to a froth, remove the peel, and serve in a dish.




Coffee Cream, much admired.
Boil a calf's foot in water till it wastes to a pint of jelly, clear of sediment and fat. Make a tea-cup of very strong coffee; clear it with a bit of isinglass to be perfectly bright; pour it to the jelly, and add a pint of very good cream, and as much fine Lisbon sugar as is pleasant; give one boil up, and pour into the dish.


It should jelly, but not be stiff. Observe that your coffee be fresh.




Chocolate Cream
Scrape into one quart of thick cream, one ounce of the best chocolate, and a quarter of a pound of sugar; boil and mill it; when quite smooth, take it off, and leave it to be cold; then add the whites of nine eggs. Whisk; and take up the froth on sieves, as others are done; and serve the froth in glasses, to rise above some of the cream.




Codlin Cream.
Pare and core twenty good codlins; beat them in a mortar, with a pint of cream; strain it into a dish; and put sugar, bread-crumbs, and a glass of wine, to it. Stir it well.




Excellent Orange Cream.
Boil the rind of a Seville orange very tender; beat it fine in a mortar; put to it a spoonful of the best brandy, the juice of a Seville orange, four ounces of loaf sugar, and the yolks of four eggs; beat all together for ten minutes; then, by gentle degrees, pour in a pint of boiling cream; beat till cold; put into custard-cups set into a deep dish of boiling water, and let them stand till cold again. Put at the top small strips of orange-paring cut thin, or preserved chips.




Raspberry Cream.
Mash the fruit gently, and let them drain; then sprinkle a little sugar over, and that will produce more juice; then put the juice to some cream, and sweeten it; after which, if you choose to lower it with some milk, it will not curdle; which it would, if put to the milk before the cream; but it is best made of raspberry-jelly, instead of jam, when the fresh fruit cannot be obtained.


Another way.--Boil one ounce of isinglass-shavings in three pints of cream and new milk mixed, for fifteen minutes, or until the former be melted: strain it through a hair-sieve into a basin; when cool put about half a pint of raspberry-juice, or syrup, to the milk and cream; stir it till well incorporated; sweeten, and add a glass of brandy; whisk it about till three parts cold; then put it into a mould till quite cold. In summer use the fresh juice; in winter, syrup of raspberries.




Spinach Cream.
Beat the yolks of eight eggs with a wooden spoon or a whisk; sweeten them a good deal; and put to them a stick of cinnamon, a pint of rich cream, three quarters of a pint of new milk; stir it well; then add a quarter of a pint of spinach-juice; set it over a gentle stove, and stir it one way constantly till it is as thick as a hasty pudding. Put into a custard-dish some Naples biscuits, or preserved orange, in long slices, and pour the mixture over them. It is to be eaten cold; and is a dish either for supper, or for a second course.




Pistachio Cream.
Blanch four ounces of pistachio nuts; beat them fine with a little rose-water, and add the paste to a pint of cream; sweeten; let it just boil, and put it into glasses.



Clouted Cream.
String four blades of mace on a thread; put them to a gill of new milk, and six spoonfuls of rose-water; simmer a few minutes; then by degrees stir this liquor strained into the yolks of two new eggs well beaten. Stir the whole into a quart of very good cream, and set it over the fire; stir it till hot, but not boiling hot; pour it into a deep dish, and let it stand twenty-four hours. Serve it in a cream dish, to eat with fruits. Many people prefer it without any flavour but that of cream; in which case use a quart of new milk and the cream, or do it as the Devonshire scalded cream.


When done enough, a round mark will appear on the surface of the cream, the size of the bottom of the pan it is done in, which in the country they call the ring; and when that is seen, remove the pan from the fire.




A Froth to set on Cream, Custard, or Trifle, which looks and eats well.
Sweeten half a pound of the pulp of damsons, or any other sort of scalded fruit, put to it the whites of four eggs beaten, and beat the pulp with them until it will stand as high as you choose; and being put on the cream, &c. with a spoon, it will take any form; it should be rough, to imitate a rock.




A Carmel Cover for Sweetmeats.
Dissolve eight ounces of double-refined sugar in three or four spoonfuls of water, and three or four drops of lemon-juice; then put it into a copper untinned skillet; when it boils to be thick, dip the handle of a spoon in it, and put that into a pint-basin of water, squeeze the sugar from the spoon into it, and so on till you have all the sugar. Take a bit out of the water, and if it snaps, and is brittle when cold, it is done enough; but only let it be three parts cold, when pour the water from the sugar, and having a copper form oiled well, run the sugar on it, in the manner of a maze, and when cold you may put it on the dish it is to cover; but if on trial the sugar is not brittle, pour off the water, and return it into the skillet, and boil it again. It should look thick like treacle, but of a bright light gold-colour. It is a most elegant cover.



Orange Jelly.
Grate the rind of two Seville and two China oranges, and two lemons; squeeze the juice of three of each, and strain, and add the juice to a quarter of a pound of lump sugar, and a quarter of a pint of water, and boil till it almost candies. Have ready a quart of isinglass-jelly made with two ounces; put to it the syrup, and boil it once up; strain off the jelly, and let it stand to settle as above, before it is put into the mould.




Hartshorn Jelly.
Simmer eight ounces of harshorn shavings with two quarts of water to one; strain it, and boil it with the rinds of four China oranges and two lemons pared thin; when cool, add the juice of both, half a pound of sugar, and the whites of six eggs beaten to a froth; let the jelly have three or four boils without stirring, and strain it through a jelly-bag.




Cranberry Jelly.
Make a very strong isinglass jelly. When cold, mix it with a double quantity of cranberry juice pressed as directed in page 229, sweeten and boil it up; then strain it into a shape.


The sugar must be good loaf, or the jelly will not be clear.




Cranberry and Rice Jelly.
Boil and press the fruit, strain the juice, and by degrees mix into it as much ground rice as will, when boiled, thicken to a jelly; boil it gently, stirring it, and sweeten to your taste. Put it in a basin or form, and serve to eat as the afore-directed jelly, with milk or cream.




Apple Jelly to serve at table.
Prepare twenty golden pippins; boil them in a pint and a half of water from the spring, till quite tender; then strain the liquor through a colander. To every pint put a pound of fine sugar; add grated orange or lemon; then boil to a jelly.


Another.--Prepare apples as before by boiling and straining; have ready half an ounce of isinglass boiled in half a pint of water to a jelly; put this to the apple water, and apple as strained through a coarse sieve; add sugar, a little lemon-juice and peel; boil all together, and put into a dish. Take out the peel.




To scald Codlins.
Wrap each in a vine-leaf, and pack them close in a nice sauce-pan; avoid when full, pour as much water as will cover them. Set it over a gentle fire, and let them simmer slowly till done enough to take the thin skin off when cold. Place them in a dish, with or without milk, cream, or custard; if the latter, there should be no ratafia. Dust fine sugar over the apples.




Stewed Golden Pippins.
Scoop out the core, pare them very thin, and as you do it, throw them in water. For every pound of fruit, make half a pound of single-refined sugar into syrup, with a pint of water; when skimmed, put the pippins in, and stew till clear; then grate lemon over, and serve in the syrup. Be careful not to let them break.


They are an elegant and good dish for a corner or desert.




Black Caps.
Halve and core some fine large apples, put them in a shallow pan, strew white sugar over, and bake them. Boil a glass of wine, the same of water, and sweeten it for sauce.


Another way.--Take off a slice from the stalk end of some apples, and core without paring them. Make ready as much sugar as may be sufficient to sweeten them, and mix it with some grated lemon, and a few cloves in fine powder. Stuff the holes as close as possible with this, and turn the flat end down on a stew-pan; set them on a very slow fire, with half of raisin wine, and the same of water; cover them close, and now and then baste them with the liquor; when done enough, black the tops with a salamander.




Stewed Pears.
Pare and halve, or quarter, large pears, according to their size; throw them into water, as the skin is taken off before they are divided, to prevent their turning black. Pack them round a block-tin stew-pan, and sprinkle as much sugar over as will make them pretty sweet, and add lemon peel, a clove or two, and some allspice cracked; just cover them with water, and put some of the red liquor, as directed in another article. Cover them close, and stew three or four hours; when tender, take them out, and pour the liquor over them.




Baked Pears.
These need not be of a tine sort; but some taste better than others, and often those that are least fit to eat raw. Wipe, but don't pare, and lay them on tin-plates, and bake them in a slow oven. When enough to bear it, flatten them with a silver-spoon. When done through, put them on a dish. They should be baked three or four times, and very gently.




Orange Butter.
Boil six hard eggs, beat them in a mortar with two ounces of fine sugar, three ounces of butter, and two ounces of blanched almonds beaten to a paste. Moisten with orange-flower water, and when all is mixed, rub it through a colander on a dish, and serve sweet biscuits between.




Wine Roll.
Soak a penny French roll in raisin wine till it will hold no more; put it in the dish, and pour round it a custard, or cream, sugar, and lemon-juice. Just before it be served, sprinkle over it some nonpareil comfits; or stick a few blanched slit almonds into it.


Sponge biscuits may be used instead of the roll.




To prepare Fruit for Children, a far more wholesome way than in Pies and Puddings.
Put apples sliced, or plums, currants, gooseberries, &c. into a stone jar, and sprinkle as much Lisbon sugar as necessary among them; set the jar on a hot hearth, or in a sauce-pan of water, and let it remain till the fruit is perfectly done.


Slices of bread, or rice, may be either stewed with the fruit, or added when eaten; the rice being plain boiled.




To prepare Ice for Iceing.
Get a few pounds of ice, break it almost to powder, throw a large handful and a half of salt among it. You must prepare it in a part of the house where as little of the warm air comes as you can possibly contrive. The ice and salt being in a bucket, put your cream into an ice-pot, and cover it; immerse it in the ice, and draw that round the pot, so as to touch every possible part. In a few minutes put a spatula or spoon in, and stir it well, removing the parts that ice round the edges to the centre. If the ice-cream or water be in a form, shut the bottom close, and move the whole in the ice, as you cannot use a spoon to that without danger of waste. There should be holes in the bucket, to let off the ice as it thaws.


Note. When any fluid tends towards cold, the moving it quickly accelerates the cold; and likewise, when any fluid is tending to heat, stirring it will facilitate its boiling.




Ice Waters.
Rub some fine sugar on lemon or orange, to give the colour and flavour, then squeeze the juice of either on its respective peel; add water and sugar to make a fine sherbet, and strain it before it be put into the ice-pot. If orange, the greater proportion should be of the China juice, and only a little of Seville, and a small bit of the peel grated by the sugar.




Currant or Raspberry Water Ice.
The juice of these, or any other sort of fruit, being gained by squeezing, sweetened and mixed with water, will be ready for iceing.




Ice Creams.
Mix the juice of the fruits with as much sugar as will be wanted, before you add cream, which should be of a middling richness.




Brown Bread Ice.
Grate as fine as possible stale brown bread, soak a small proportion in cream two or three hours, sweeten and ice it.




Ratafia Cream.
Blanch a quarter of an ounce of bitter almonds, and beat them with a tea-spoonful of water in a marble mortar; then rub with the paste two. ounces of lump-sugar, and simmer ten minutes with a tea-cup of cream, which add to a quart more of cream, and having strained, ice it.




Colourings to stain Jellies, Ices, or Cakes.
For a beautiful red, boil fifteen grains of cochineal in the finest powder, with a dram and a half of cream of tartar, in half a pint of water, very slowly, half an hour. Add in boiling a bit of alum the size of a pea. Or use beet-root sliced, and some liquor poured over.


For white, use almonds finely powdered, with a little drop of water; or use cream.


For yellow, yolks of eggs, or a bit of saffron steeped in the liquor and squeezed.


For green, pound spinach-leaves or beet-leaves, express the juice, and boil-in a tea-cupful in a sauce-pan of water to take off the rawness.




London Syllabub.
Put a pint and half of port or white wine into a bowl, nutmeg grated, and a good deal of sugar, then milk into it near two quarts of milk, frothed up. If the wine be not rather sharp, it will require more for this quantity of milk.


In Devonshire, clouted cream is put on the top, and pounded cinnamon and sugar.




Staffordshire Syllabub.
Put a pint of cyder, and a glass of brandy, sugar and nutmeg, into a bowl, and milk into it; or pour warm milk from a large tea-pot some height into it.




A very fine Somersetshire Syllabub.
In a large China-bowl put a pint of port, and a pint of sherry, or other white wine; sugar to taste. Milk the bowl full, In twenty minutes time cover it pretty high with clouted cream; grate over it nutmeg, put pounded cinnamon and nonpareil comfits.




Devonshire Junket.
Put warm milk into a bowl; turn it with rennet; then put some scalded cream, sugar, and cinnamon, on the top, without breaking the curd.




Everlasting, or Solid, Syllabubs.
Mix a quart of thick raw cream, one pound of refined sugar, a pint and Half of fine raisin wine in a deep pan; put to it the grated peel and the juice of three lemons. Beat, or whisk it one way half an hour; then put it on a sieve with a bit of thin muslin laid smooth in the shallow end till next day. Put it in glasses. It will keep good, in a cool place, ten days.




Lemon Honeycomb.
Sweeten the juice of a lemon to your taste, and put it in the dish that you serve it in. Mix the white of an egg that is beaten with a pint of rich cream, and a little sugar; whisk it, and as the froth rises, put it on the lemon-juice. Do it the day before it is to be used.




Rice and Sago Milks
Are made by washing the seeds nicely, and simmering with milk over a slow fire till sufficiently done. The former sort requires lemon, spice and sugar; the latter is good without any thing to flavour it.




A pretty Supper Dish.
Boil a tea-cupful of rice, having first washed it in milk till tender: strain off the milk, lay the rice in little heaps on a dish, strew over them some finely-powdered sugar and cinnamon, and put warm wine and a little butter into the dish.




Savoury Rice.
Wash and pick some rice, stew it very gently in a small quantity of veal, or rich mutton broth, with an onion, a blade of mace, pepper and salt. When swelled, but not boiled to mash, dry it on the shallow end of a sieve before the fire, and either serve it dry, or put it in the middle of a dish, and pour the gravy round, having heated it.




Carrole of Rice.
Take some well-picked rice, wash it well, and boil it five minutes in water, strain it, and put it into a stew-pan, with a bit of butter, a good slice of ham, and an onion. Stew it over a very gentle fire till tender; have ready a mould lined with very thin slices of bacon; mix the yolks of two or three eggs with the rice, and then line the bacon with it about half an inch thick; put into it a ragout of chicken, rabbit, veal, or of any thing else. Fill up the mould, and cover it close with rice. Bake it in a quick oven an hour, turn it over, and send it to table in a good gravy, or curry-sauce.


Omlet.
Make a batter of eggs and milk, and a very little flour; put to it chopped parsley, green onions, or chives, (the latter is best), or a very small quantity of shalot, a little pepper, salt, and a scrape or two of nutmeg. Make some butter boil in a small frying-pan, and pour the above batter into it; when one side is of a fine yellow brown, turn it and do the other. Double it when served. Some scraped lean ham, or grated tongue, put in at first, is a very pleasant addition. Four eggs will make a pretty sized omlet; but many cooks will use eight or ten. A small proportion of flour should be used.


If the taste be approved, a little taragon gives a fine flavour. A good deal of parsley should be used.


Ramakins and omlet, though usually served in the course, would be much better if they were sent up after, that they might be eaten as hot as possible.




> SWEETMEATS.


To green Fruits for preserving or pickling.
Take pippins, apricots, pears, plums, peaches while green for the first, or radish-pods, French beans for the latter, and cucumbers for both processes; and put them, with vine-leaves under and over, into a block-tin preserving-pan, with spring-water to cover them, and then the tin cover to exclude all air. Set it on the side of a fire, and when they begin to simmer, take them off, pour off the water, and if not green, put fresh leaves when cold, and repeat the same. Take them out carefully with a slice; they are to be peeled, and then done according to the receipts for the several modes.




To clarify Sugar for Sweetmeats.
Break as much as required in large lumps, and put a pound to half a pint of water, in a bowl, and it will dissolve better than when broken small. Set it over the fire, and the well-whipt white of an egg; let it boil up, and, when ready to run over, pour a little cold water in to give it a check; but when it rises a second time, take it off the fire, and set it by in the pan for a quarter of an hour, during which the foulness will sink to the bottom, and leave a black scum on the top, which take off gently with a skimmer, and pour the syrup into a vessel very quickly from the sediment.




To candy any sort of Fruit.
When finished in the syrup, put a layer into a new sieve, and dip it suddenly into hot water, to take off the syrup that hangs about it; put it on a napkin before the fire to drain, and then do some move in the sieve. Have ready sifted double-refined sugar, which sift over the fruit on all sides till quite white. Set it on the shallow end of sieves in a lightly-warm oven, and turn it two or three times. It must not be cold till dry. Watch it carefully, and it will be beautiful.




To prepare Barberries for Tartlets.
Pick barberries that have no stones, from the stalks, and to every pound weigh three quarters of a pound of lump-sugar; put the fruit into a stone jar, and either set it on a hot hearth or in a sauce-pan of water, and let them simmer very slowly till soft; put them and the sugar into a preserving-pan, and boil them gently fifteen minutes. Use no metal but silver.




Barberries in bunches.
Have ready bits of flat white wood, three inches long, and a quarter of an inch wide. Tie the stalks of the fruit on the stick from within an inch of one end to beyond the other, so as to make them look handsome. Simmer them in some syrup two successive days, covering them each time with it when cold. When they look clear they are simmered enough. The third day, do them like other candy fruit, see receipt for it above. It is at the top of this page.




A beautiful Present of Apricots.
When ripe, choose the finest apricots; pare them as thin as possible, and weigh them. Lay them in halves on dishes, with the hollow part upwards. Have ready an equal weight of good loaf-sugar finely pounded, and strew it over them; in the mean time break the stones, and blanch the kernels. When the fruit has lain twelve hours, put it, with the sugar and juice, and also the kernels, into a preserving-pan. Let it simmer very gently, till clear; then take out the pieces of apricots singly as they become so; put them into small pots, and pour the syrup and kernels over them. The scum must be taken off as it rises. Cover with brandy-paper.


Orange Chips.
Cut oranges in halves, squeeze the juice through a sieve; soak the peel in water; next day boil in the same till tender, drain them, and slice the peels, put them to the juice, weigh an much sugar, and put all together into a broad earthen dish, and put over the fire at a moderate distance, often stirring till the chips candy; then set them in a cool room to dry. They will not be so under three weeks.




Orange Biscuits, or little Cakes.
Boil whole Seville oranges in two or three waters, till most of the bitterness is gone; cut them, and take out the pulp and juice; then beat the outside very fine in a mortar, and put to it an equal weight of double-refined sugar beaten and sifted. When extremely well mixed to a paste, spread it thin on china dishes, and set them in the sun, or before the fire; when half dry, cut it into what form you please, turn the other side up, and dry that. Keep them in a box, with layers of paper.


They are for deserts; and are also useful as a stomachic, to carry in the pocket on journeys, or for gentlemen when shooting, and for gouty stomachs.




Orange-flower Cakes.
Put four ounces of the leaves of the flowers into cold water for an hour; drain, and put between napkins, and roll with a rolling-pin till they are bruised; then have ready boiled a pound of sugar to add to it in a thick syrup, give them a simmer, until the syrup adheres to the sides of the pan, drop in little cakes on a plate, and dry as before directed.



Lemon Drops.
Grate three large lemons, with a large piece of double-refined sugar; then scrape the sugar into a plate, add half a tea-spoonful of flour, mix well, and beat it into a light paste with the white of an egg. Drop it upon white paper, and put them into a moderate oven on a tin plate.




Barberry Drops.
The black tops must be cut off: then roast the fruit before the fire, till soft enough to pulp with a silver spoon through a sieve into a china-basin; then set the basin in a sauce-pan of water, the top of which will just fit it, or on a hot hearth, and stir it till it grows thick. When cold, put to every pint a pound and a half of sugar, the finest double-refined, pounded and sifted through a lawn-sieve, which must be covered with a fine linen, to prevent its wasting while sifting. Beat the sugar and juice together three hours and a half if a large quantity, but two and a, half for less; then drop it on sheets of white thick paper, the size of the drops sold in the shops.


Some fruit is not so sour, and then less sugar is necessary. To know if there be enough, mix till well incorporated, and then drop; if it run, there is not enough sugar, and if there is too much it will be rough. A dry room will suffice to dry them. No metal must touch the juice but the point of a knife, just to take the drop off the end of the wooden spoon, and then as little as possible.




Ginger Drops: a good Stomachic.
Beat two ounces of fresh candied orange in a mortar, with a little sugar, to a paste; then mix one ounce of powder of white ginger with one pound of loaf-sugar. Wet the sugar with a little water, and boil altogether to a candy, and drop it on paper the size of mint-drops.


Peppermint Drops.
Pound and sift four ounces of double-refined sugar, beat it with the whites of two eggs till perfectly smooth; then add sixty drops of oil of peppermint, beat it well, and drop on white paper, and dry at a distance from the fire.




Ratafia Drops.
Blanch and beat in a mortar four ounces of bitter, and two ounces of sweet almonds, with a little of a pound of sugar sifted, and add the remainder of the sugar, and the whites of two eggs, making a paste; of which put little bails, the size of a nutmeg, on wafer-paper, and bake gently on tin-plates.




Raspberry Cakes.
Pick out any bad raspberries that are among the fruit, weigh and boil what quantity you please, and when mashed, and the liquor is wasted, put to it sugar the weight of the fruit you first put into the pan, mix it well off the fire until perfectly dissolved, then put it on china-plates, and dry it in the sun. As soon as the top part dries, cut with the cover of a canister into small cakes, turn them on fresh plates, and, when dry, put them in boxes with layers of paper.



Lemonade, to be made a day before wanted.
Pare two dozen of tolerably sized lemons as thin as possible, put eight of the rinds into three quarts of hot, not boiling water, and cover it over for three or four hours. Rub some fine sugar on the lemons to attract the essence, and put it into a china-bowl, into which squeeze the juice of the lemons. To it add one pound and a half of fine sugar, then put the water to the above, and three quarts of milk made boiling hot; mix, and pour through a jelly-bag till perfectly clear.


Another way.--Pare a number of lemons according to the quantity you are likely to want; on the peels pour hot water, but more juice will be necessary than you need use the peels of. While infusing, boil sugar and water to a good syrup with the white of an egg whipt up; when it boils, pour a little cold water into it; set it on again, and when it boils up take the pan off, and set it to settle. If there is any scum, take it off, and pour it clear from the sediment to the water the peels were infused in, and the lemon-juice; stir and taste it, and add as much more water as shall be necessary to make a very rich lemonade. Wet a jelly-bag, and squeeze it dry, then strain the liquor, which is uncommonly fine.
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A New System of Domestic Cookery: Recipes from 1807 [December 10, 2006 @ 2:26pm]

murk3y
From A New System of Domestic Cookery


Vegetables

To boil them green in hard water,
put a tea-spoonful of salt of wormwood into the water when it boils, before the vegetables are put in.




To keep green Peas.
Shell, and put them into a kettle of water when it boils; give them two or three walms only, and pour them into a colander. When the water drains off, turn them out on a dresser covered with cloth, and pour them on another cloth to dry perfectly. Then bottle them in wide-mouthed bottles; leaving only room to pour clarified mutton-suet upon them an inch thick, and for the cork. Rosin it down; and keep it in a cellar or in the earth, as will be directed for gooseberries under the head of keeping for Winter.--When they are to be used, boil them till tender, with a bit of butter, a spoonful of sugar, and a bit of mint.


Another way, as practised in the emperor of Russia's kitchen.-Shell, scald, and dry them as above: put them on tins or earthen dishes in a cool oven once or twice to harden. Keep them in paper-bags hung up in the kitchen. When they are to be used, let them lie an hour in water; then set them on with cold water and a bit of butter, and boil them till ready. Put a sprig of dried mint to boil with them.




Boiled Peas
Should not be overdone, nor in much water. Chop some scalded mint to garnish them, and stir a piece of butter in with them.




To stew green Peas.
Put a quart of peas, a lettuce and an onion both sliced, a bit of butter, pepper, salt, and no more water than hangs round the lettuce from washing. Stew them two hours very gently. When to be served, beat up an egg, and stir it into them: or a bit of flour and butter.
Some think a tea-spoonful of white powdered sugar is an improvement. Gravy may be added, but then there will be less of the flavour of the peas. Chop a bit of mint, and stew in them.




To stew old Peas.
Steep them in water all night, if not fine boilers; otherwise only half an hour: put them into water enough just to cover them, with a good bit of butter, or a piece of beef or pork. Stew them very gently till the peas are soft, and the meat is tender; if it is not salt meat, add salt and a little pepper. Serve them round the meat.




To dress Artichokes.
Trim a few of the outside leaves off, and cut the stalk even. If young, half an hour will boil them. They are better for being gathered two or three days first. Serve them with melted butter in as many small cups as there are artichokes, to help with each.



To stew Cucumbers.
Slice them thick; or halve and divide them into two lengths; strew some salt and pepper, and sliced onions: add a little broth, of a bit of butter. Simmer very slowly; and before serving, if no butter was in before. put some, and a little flour; or if there was butter in, only a little flour, unless it wants richness.


Another way.--Slice the onions, and cut the cucumbers large; flour them, and fry them in some butter; then pour on some good broth or gravy, and stew them till done enough. Skim off the fat.



To stew Onions.
Peel six large onions; fry gently of a fine brown, but do not blacken them; then put them into a small stew-pan, with a little weak gravy, pepper, and salt; cover and stew two hours gently. They should be lightly floured at first.




Roast Onions
Should be done with all the skins on. They eat well alone, with only salt and cold butter; or with roast potatoes; or with beet-roots.




To stew Celery.
Wash six heads, and strip off their outer leaves; either halve, or leave them whole, according to their size: cut into lengths of four inches. Put them into a stew-pan with a cup of broth, or weak white gravy: stew till tender; then add two spoonfuls of cream, and a little flour and butter seasoned with pepper, salt, and nutmeg, and simmer all together.




To boil Cauliflowers.
Choose those that are close and white. Cut off the green leaves, and look carefully that there are no caterpillars about the stalk. Soak an hour in cold water: then boil them in milk and water; and take care to skim the sauce-pan, that not the least foulness may fall on the flower. It must be served very white, and rather crimp.




Cauliflower in white Sauce.
Half-boil it; then cut it into handsome pieces, and lay them in a stew-pan with a little broth, a bit of mace, a little salt, and a dust of white pepper; simmer half an hour; then put a little cream, butter, and flour: shake; and simmer a few minutes, and serve.




To dress Cauliflower and Parmesan.
Boil a cauliflower; drain it on a sieve, and cut the stalk so that the flower will stand upright about two inches above the dish. Put it into a stew-pan, with a little white sauce; let it stew till done enough, which will be but a few minutes: then dish it with the sauce round, and put Parmesan grated over it. Brown it with a salamander.



To stew Onions.
Peel six large onions; fry gently of a fine brown, but do not blacken them; then put them into a small stew-pan, with a little weak gravy, pepper, and salt; cover and stew two hours gently. They should be lightly floured at first.




Roast Onions
Should be done with all the skins on. They eat well alone, with only salt and cold butter; or with roast potatoes; or with beet-roots.




To stew Celery.
Wash six heads, and strip off their outer leaves; either halve, or leave them whole, according to their size: cut into lengths of four inches. Put them into a stew-pan with a cup of broth, or weak white gravy: stew till tender; then add two spoonfuls of cream, and a little flour and butter seasoned with pepper, salt, and nutmeg, and simmer all together.




To boil Cauliflowers.
Choose those that are close and white. Cut off the green leaves, and look carefully that there are no caterpillars about the stalk. Soak an hour in cold water: then boil them in milk and water; and take care to skim the sauce-pan, that not the least foulness may fall on the flower. It must be served very white, and rather crimp.




Cauliflower in white Sauce.
Half-boil it; then cut it into handsome pieces, and lay them in a stew-pan with a little broth, a bit of mace, a little salt, and a dust of white pepper; simmer half an hour; then put a little cream, butter, and flour: shake; and simmer a few minutes, and serve.




To dress Cauliflower and Parmesan.
Boil a cauliflower; drain it on a sieve, and cut the stalk so that the flower will stand upright about two inches above the dish. Put it into a stew-pan, with a little white sauce; let it stew till done enough, which will be but a few minutes: then dish it with the sauce round, and put Parmesan grated over it. Brown it with a salamander.



To dress Brocoli.
Cut the heads with short stalks, and pare the tough skin off them. Tie the small shoots into bunches, and boil them a shorter time than the heads. Some salt must be put into the water. Serve with or without toast.




Spinach
Requires great care in washing and picking it. When that is done, throw it into a sauce-pan that will just hold it, sprinkle it with a little salt, and cover close. The pan must be set on the fire, and well shaken. When done, beat tlie spinach well with a small bit of butter: it must come to table pretty dry; and looks well if pressed into a tin mould in the form of a large leaf, which is sold at the tin shops. A spoonful of cream is an improvement.




To dress Beans.
Boil tender, with a bunch of parsley, which must he chopped to serve with them. Bacon or pickled pork must be served to eat with, but not boiled with them.




Fricasseed Windsor Beans.
When grown large, but not mealy, boil, blanch, and lay them in a white sauce ready-hot: just heat them through in it, and serve. If any are not of a fine green, do not use them for this dish.




French Beans.
String, and cut them into four or eight; the last looks best. Lay them in salt and water; and when the saucepan boils, put them in with some salt. As soon as they are done, serve them immediately, to preserve the green colour.


Or when half-done, drain the water off, and put them into two spoonfuls of broth strained; and add a little cream, butter, and flour, to finish doing them.




To stew red Cabbage.
Slice a small, or half a large, red cabbage; wash and put it into a sauce-pan with pepper, salt, no water but what hangs about it, and a piece of butter. Stew till quite tender; and when going to serve, add two or three spoonfuls of vinegar, and give one boil over the fire, Serve it for cold meat, or with sausages on it.


Another way.--Shred the cabbage; wash it; and put it over a slow fire, with slices of onion, pepper and salt, and a little plain gravy. When quite tender, and a few minutes before serving, add a bit of butter rubbed with flour, and two or three spoonfuls of vinegar, and boil up.


Another.--Cut the cabbage very thin; and put it into the stew-pan with a small slice of ham, and half an ounce of butter, at the bottom, half a pint of broth, and a gill of vinegar. Let it stew covered three hours. When it is very tender, add a little more broth, salt, pepper, and. a table-spoonful of pounded sugar. Mix these well, and boil them all till the liquor is wasted; then put it into the dish, and lay fried sausages on it.




Mushrooms.
The cook should be perfectly acquainted with the diffeient sorts of things called by this name by ignorant people, as the death of many persons has been occasioned by carelessly using the poisonous kinds.


The enable mushrooms first appear very small, and of a round form, on a little stalk. They grow very fast, and the upper part and stalk are white. As the size increases, the under part gradually opens, and shews a fringy fur of a very fine salmon-colour; which continues more or less till the mushroom has gained some size, and then turns to a dark brown. These marks should be attended to, and likewise whether the skin can be easily parted from the edges and middle. Those that have white or yellow fur should be carefully avoided, though many of them have the same smell (but not so strong) as the right sort.




To stew Mushrooms.
The large buttons are best, and the small flaps while the fur is still red. Rub the large buttons with salt and a bit of flannel; cut out the fur, and take off the skin, from the others. Sprinkle them with salt, and put into a stew-pan with some pepper-corns; simmer slowly till done; then put a small bit of butter and flour, and two spoonfuls of cream; give them one boil, and serve with sippets of bread.




To stew Sorrel for Fricandeau and roast Meat.
Wash the sorrel; and put it into a silver vessel, or stone jar, with no more water than hangs to the leaves. Simmer it as slow as you can; and when done enough, put a bit of butter, and beat it well.




French Salad.
Chop three anchovies, a shalot, and some parsley, small; put them into a bowl with two table-spoonfuls of vinegar, one of oil, a little mustard, and salt. When well mixed, add by degrees some cold roast or boiled meat in very thin slices; put in a few at a time, not exceeding two or three inches long. Shake them in the seasoning, and then put more; cover the bowl close, and let the salad be prepared three hours before it is to be eaten. Garnish with parsley, and a few slices of the fat.




Lobster Salad.
Make a salad; and put some of the red part of the lobster to it, cut. This forms a pretty contrast to the white and green of the vegetables. Don't put much oil, as shell-fish absorb the sharpness of vinegar. Serve in a dish, not a bowl.




To boil Potatoes.
Set them on a fire, without paring them, in cold water; let them half-boil; then throw some salt in, and a pint of cold water, and let them boil again till almost done. Pour off the water; and put a clean cloth over them, and then the saucepan-cover, and set them by the fire to steam till ready. Many persons prefer steamers. Potatoes look best when the skin is peeled, not cut.


Do new potatoes the same; but be careful they are taken off in time, or they will he watery. Before dressing, rub off the skin with a cloth and salt, and then wash.




To broil Potatoes.
Parboil, then slice and broil them. Or parboil, and then set then; whole on the gridiron over a very slow fire; and when thoroughly done, send them up with their skins on. This last way is practised in many Irish families.




To roast Potatoes.
Half-boil, take off the thin peel, and roast them of a beautiful brown.




To fry Potatoes.
Take the skin off raw potatoes, slice and fry them, either in butter or thin batter.




To mash Potatoes.
Boil the potatoes, peel them, and break them to paste; then to two pounds of them, add a quarter of a pint of milk, a little salt, and two ounces of butter, and stir it all well over the fire. Either serve them in this manner; or place them on the dish in a form, and then brown the top with a salamander: or in scallops.




Carrots
Require a good deal of boiling: when young, wipe off the skin after they are boiled; when old, boil them with the salt meat, and scrape them first.




To stew Carrots.
Half-boil, then nicely scrape, and slice them into a stew-pan. Put to them half a tea-cupful of any weak broth, some pepper and salt, and half a cupful of cream: simmer them till they are very tender, but not broken. Before serving, rub a very little flour with a bit of butter, and warm up with them. If approved, chopped parsley may be added ten minutes before served.




To mash Parsnips.
Boil them tender; scrape, then mash them into a stew-pan with a little cream, a good piece of butter, and pepper and salt.




Fricassee of Parsnips.
Boil in milk till they are soft. Then cut them lengthways into bits two or three inches long; and simmer in a white sauce, made of two spoonfuls of broth, a bit of mace, half a cupful of cream, a bit of butter, and some. flour, pepper, and salt.


Frying Herbs, as dressed in Staffordshire.
Clean and drain a good quantity of spinach-leaves, two large handfuls of parsley, and a handful of green onions. Chop the parsley and onions, and sprinkle them among the spinach. Set them all on to stew with some salt, and a bit of butter the size of a walnut; shake the pan when it begins to grow warm, and let it be closely covered over a slow stove till done enough. It is served with slices of broiled calves'-liver, small rashers of bacon, and eggs fried; the latter on the herbs, the other in a separate dish.
Comment

A New System of Domestic Cookery: Recipes from 1807 [December 10, 2006 @ 2:21pm]

murk3y
From A New System of Domestic Cookery


Pies, Puddings, and Pastries

> SAVOURY PIES.

Shrimp Pie, excellent.Collapse )



Lobster Pie.Collapse )



A remarkably fine Fish Pie.Collapse )


Beef-steak Pie.Collapse )


Veal (or Chicken) and Parsley Pie.Collapse )


Excellent Pork Pies, to eat cold.Collapse )


Squab Pie.Collapse )


Chicken Pie.Collapse )


Vegetable Pie.Collapse )



Parsley Pie.Collapse )



Turnip Pie.Collapse )



Potatoe Pie.Collapse )



An Herb Pie.Collapse )


> PUDDINGS

Almond Puddings.Collapse )



Baked Almond Pudding.Collapse )



Small Almond Puddings.Collapse )



Sago Pudding.Collapse )


Bread and Butter Pudding.Collapse )



Orange Pudding.Collapse )



An excellent Lemon Pudding.Collapse )



A very fine Amber Pudding.Collapse )



Baked Apple Pudding.Collapse )



Oatmeal Pudding.Collapse )



Dutch Pudding, or Souster.Collapse )



A Dutch Rice Pudding.Collapse )



Light or German Puddings or Puffs.Collapse )



Little Bread Puddings.Collapse )



Puddings in haste.Collapse )



New College Puddings.Collapse )



Boiled Bread Pudding.Collapse )



Brown Bread Pudding.Collapse )



Nelson Puddings.Collapse )



Eve's Pudding.Collapse )



Quaking Pudding.Collapse )



Duke of Cumberland's Pudding.Collapse )



Transparent Pudding.Collapse )



Batter Pudding.Collapse )



Batter Pudding with Meat.Collapse )



Rice small Puddings.Collapse )



Plain Rice Pudding.Collapse )



A rich Rice Pudding.Collapse )



Rice Pudding with Fruit.Collapse )



Baked Rice Pudding.Collapse )



A George Pudding.Collapse )


An excellent plain Potatoe Pudding.Collapse )



Potatoe Pudding with Meat.Collapse )



Steak or Kidney Pudding.Collapse )



Beef-steak Pudding.Collapse )



Baked Beef-steak Pudding.Collapse )


Common Plum Pudding.Collapse )



Custard Pudding.Collapse )



Macaroni Pudding.Collapse )



Millet Pudding.Collapse )



Carrot Pudding.Collapse )



An excellent Apricot Pudding.Collapse )



Baked Gooseberry Pudding.Collapse )



A Green-bean Pudding.Collapse )



Shelford Pudding.Collapse )



Brandy Pudding.Collapse )



Buttermilk Pudding.Collapse )



Curd Puddings, or Puffs.Collapse )



Boiled Curd Pudding.Collapse )



Pippin Pudding.Collapse )



Yorkshire Pudding.Collapse )



A quick-made Pudding.Collapse )



Russian Seed, or ground Rice Pudding.Collapse )



A Welch Pudding.Collapse )



Oxford Dumplings.Collapse )


Yeast, or Suffolk Dumplings.Collapse )



A Charlotte.Collapse )


Common Pancakes.Collapse )



Fine Pancakes, fried without Butter or Lard.Collapse )



Pancakes of Rice.Collapse )



Irish Pancakes.Collapse )



New-England Pancakes.Collapse )


Fritters.Collapse )



Spanish Fritters.Collapse )



Potatoe Fritters.Collapse )



Bockings.Collapse )


Rich puff paste.Collapse )



A less rich paste.Collapse )


Rice Paste for Sweets.Collapse )


Rice Paste for relishing things.Collapse )



Potatoe Paste.Collapse )



Raised Crust for Custards or Fruit.Collapse )



Excellent short Crusts.Collapse )



A very fine Crust far Orange-cheese cakes, or Sweetmeats, when to be particularly nice.Collapse )


Observations on Pastry.


An adept in pastry never leaves any part of it adhering to the board, or dish, used in making. It is best when rolled on marble, or a very large slate. In very hot weather, the butter should be put into cold water to make it as firm as possible; and if made early in the morning, and preserved from the air until it is to be baked, the cook will find it much better. A good hand at pastry will use much less butter, and produce lighter crust than others. Salt butter, if very good, and well washed, makes a fine flaky crust.
Remark on using preserved Fruit in Pastry.


Preserved fruits should not be baked long; those that have been done with their full proportion of sugar, require no baking; the crust should be baked in a tin shape, and the fruit be afterwards added; or it may be put into a small dish, or tart-pans, and the covers be baked on a tin cut out according to your taste.



Apple Pie.Collapse )


Mince Pies without Meat.Collapse )



Lemon Mince Pies.Collapse )



Egg Mince Pies.Collapse )


Light Paste for Tartu and Cheesecakes.Collapse )


Iceing for Tarts.Collapse )



Pippin Tarts.Collapse )



Prune Tart.Collapse )



Orange Tart.Collapse )



Codlin Tart.Collapse )


Rhubarb Tart.Collapse )



Raspberry Tart with Cream.Collapse )



Orange Tart.Collapse )



Fried Patties.Collapse )



Apple Puffs.Collapse )


Lemon Puffs.Collapse )
Comment

A New System of Domestic Cookery: Recipes from 1807 [December 10, 2006 @ 2:11pm]

murk3y
From A New System of Domestic Cookery


Sauces

White Sauce for fricassee of Fowls, Rabbits, White Meat, Fish, or Vegetables.
It is seldom necessary to buy meat for this favourite sauce, as the proportion of that flavour is but small. The water that has boiled fowls, veal, or rabbit; or a little broth, that may be in the house; or the feet and necks of chicken, or raw or dressed veal, will suffice. Stew with a little water any of these, with a bit of lemon-peel, some sliced onion, some white pepper-corns, a little pounded mace, or nutmeg, and a bunch of sweet herbs until the flavour be good then strain it, and add a little good cream, a piece of butler, and a little flour; salt to your taste. A squeeze of lemon, may be added after the sauce is taken off the fire, shaking it well. Yolk of egg is often used in fricassee, but if you have any cream it is better; and the former is apt to curdle.



An excellent Sauce for Carp, or boiled Turkey.
Rub half a pound of butter with a tea-spoonful of flour, put to it a little water, melt it, and add near a quarter of a pint of thick cream, and half an anchovy chopped line, not washed: set it over the fire; and as it boils up, add a large spoonful of real India soy. If that does not give it a line colour, put a little more. Turn it into the sauce-tureen, and put some salt and half a lemon: stir it well to hinder it from curdling.




Sauce for Fowl of any sort.
Boil some veal-gravy, pepper, salt, the juice of a Seville orange and a lemon, and a quarter us much of port wine as of gravy; and pour it into the dish, or a boat.


A very fine Mushroom Sauce for Fowls, or Rabbits.
Wash and pick a pint of young mushrooms, and rub them with salt, to take off the tender skin. Put them into a sauce-pan. with a little salt, some nutmeg, a blade of mace, a pint of cream, and a good piece of butter rubbed in flour. Boil them up, and stir them till done; then pour it round the chickens, &c. Garnish with lemon.


If you cannot get fresh mushrooms, use pickled ones done white, with a little mushroom-powder with the cream, &c.




Lemon whits Sauce, for boiled Fowls.
Put the peel of a small lemon, cut very thin, into a pint of sweet rich cream, with a sprig of lemon-thyme, and ten white pepper-corns. Simmer gently till it tastes well of the lemon: then strain it; and thicken it with a quarter of a pound of butter, and a desert-spoonful of flour rubbed in it. Boil it up; then pour the juice of the lemon strained into it, stirring it well. Dish the chickens, and then mix a little white gravy, quite hot, with the cream, but don't boil them together: add salt to your taste.


Egg Sauce.
Boil the eggs hard, and cut them into small pieces; then put them to melted butter.




Onion Sauce.
Peel the onions, and boil them tender: squeeze the water from them, then chop them, and add them to butter that has been melted rich and smooth, as will he hereafter directed, but with a little good milk instead of water; boil it up once, and serve it for boiled rabbits, partridges, scrag or knuckle of veal, or roast mutton. A turnip boiled with the onions makes them milder.




Clear Shalot Sauce.
Put a few chopped shalots into a little gravy boiled clear, and near half as much vinegar; season with pepper and salt: boil half an hour.




To make Parsley Sauce when no Parsley-leaves are to be had.
Tie up a little parsley-seed in a bit of clean muslin, and boil it ten minutes in some water. Use this water to melt the butter; and throw into it a little boiled spinach minced, to look like parsley.




Green Sauce, for green Geese, or Ducklings.
Mix a quarter of a pint of sorrel-juice, a glass of white wine, and some scalded gooseberries. Add sugar, and a bit of butter. Boil them up.




Bread Sauce.
Boil a large onion, cut into four, with some black peppers and milk, till the onion is quite a pap. Pour the milk strained on grated white stale bread, and cover it. In an hour put it into a sauce-pan, with a good piece of butter mixed with a little flour; boil the whole up together, and serve.




Dutch Sauce for Meat or Fish.
Put six spoonfuls of water, and four of vinegar into a sauce-pan warm, and thicken it with the yolks of two eggs. Make it quite hot, but do not boil it: squeeze in the juice of half a lemon, and strain it through a sieve.




Sauce Robart, for Rumps or Steaks.
Put a piece of butter, the size of an egg, into a saucepan, set it over the fire, and when browning, throw in a handful of sliced onions cut small; fry them brown, but don't let them burn; add half a spoonful of flour, shake the onions in it, and give it another fry: then put four spoonfuls of gravy, and some pepper and salt, and boil it gently ten minutes; skim off the fat; add a tea-spoonful of made mustard, a spoonful of vinegar, and the juice of half a lemon; boil it all, and pour it round the steaks. They should be of a fine yellow brown, and garnished with fried parsley and lemon.




Benton Sauce, for hot or cold roast Beef.
Grate, or scrape very fine, some horse-radish, a little made mustard, some pounded white sugar, and four large spoonfuls of vinegar. Serve in a saucer.




Sauce for Fish Pies, where Cream in not ordered.
Take equal quantities of white wine not sweet, vinegar, oyster-liquor, and mushroom-ketchup; boil them up with an anchovy; strain; and pour it through a funnel into the pie after it is baked.


Another.-Chop an anchovy small, and boil it up with three spoonfuls of gravy, a quarter of a pint of cream, and a bit of butter and flour.




Tomata Sauce, for hot or cold Meats.
Put tomatas, when perfectly ripe, into an earthen jar; and set it in an oven, when the bread is drawn, till they are quite soft; then separate the skins from the pulp; and mix this with capsicum-vinegar, and a few cloves of garlick pounded, which must both be proportioned to the quantity of fruit. Add powdered ginger and salt to your taste. Some white-wine vinegar and Cayenne may be used instead of capsicum-vinegar. Keep the mixture in small wide-mouthed bottles, well corked, and in a dry cool place.




Apple Sauce, for Goose and roast Pork.
Pare, core, and slice, some apples; and put them in a stone jar, into a sauce-pan of water, or on a hot hearth. It on a hearth, let a spoonful or two of water be put in, to hinder them from burning. When they are done, bruise them to a mash, and put to them a bit of butter the size of a nutmeg, and a little brown sugar. Serve it in a sauce-tureen.



The old Currant Sauce for Venison.
Boil an ounce of dried currants in half a pint of water, a few minutes; then add a small tea-cupful of bread-crumbs, six cloves, a glass of port wine, and a bit of butter. Stir it till the whole is smooth.




Lemon Sauce.
Cut thin slices of lemon into very small dice, and put them into melted butter; give it one boil, and pour it over boiled fowls.




Carrier Sauce for Mutton.
Chop six shalots fine; and boil them up with a gill of gravy, a spoonful of vinegar, some pepper and salt. Serve in a boat.




Ham Sauce.
When a ham is almost done with, pick all the meat clean from the bone, leaving out any rusty part; beat the meat and the bone to a mash with a rolling-pin; put it into a sauce-pan, with three spoonfuls of gravy; set it over a slow fire, and stir it all the time, or it will stick to the bottom. When it has been on some time, put to it a small bundle of sweet herbs, some pepper, and half a pint of beef-gravy; cover it up, and let it stew over a gentle fire. When it has a good flavour of the herbs, strain off the gravy. A little of this is an improvement to all gravies.




A very fine Fish Sauce.
Put into a very nice tin sauce-pan a pint of fine port wine, a gill of mountain, half a pint of fine walnut-ketchup, twelve anchovies, and the liquor that belongs to them, a gill of walnut-pickle, the rind and juice of a large lemon, four or five shalots, some Cayenne to taste, three ounces of scraped horse-radish, three blades of mace, and two tea-spoonfuls of made mustard; boil it all gently, till the rawness goes off; then put it into small bottles for use. Cork them very close, and seal the top.


Another.--Chop twenty-four anchovies not washed, and ten shalots, and scrape three spoonfuls of horse-radish; which, with ten blades of mace, twelve clove; two sliced lemons, half a pint of anchovy-liquor, a quart of hock, or Rhenish wine, and a pint of water, boil to a quart: then strain off; and when cold, add three large spoonfuls of walnut-ketchup, and put into small bottles well corked.




Fish Sauce without Butter.
Simmer very gently a quarter of a pint of vinegar and half a pint of water (which must not be hard), with an onion, half a handful of horse-radish, and the following spices lightly bruised; four cloves, two blades of mace, and half a tea-spoonful of black pepper. When the onion is quite tender, chop it small with two anchovies, and set the whole on the lire to boil far a few minutes, with a spoonful of ketchup. In the mean time, have ready and well beaten, the yolks of three fresh eggs; strain them, mix the liquor by degrees with them, and when well mixed, set the sauce-pan over a gentle fire, keeping a bason in one hand, into which toss the sauce to and fro, and shake the sauce-pan over the fire, that the eggs may not curdle. Don't boil them, only let the sauce be hot enough to give it the thickness of melted butter.




Fish Sauce à-la-Craster.
Thicken a quarter of a pound of butter with flour, and brown it; then put to it a pound of the best anchovies cut small, six blades of pounded mace, ten cloves, forty berries of black pepper and allspice, a few small onions, a faggot of sweet herbs (namely, savoury, thyme, basil, and knotted marjoram), and a little parsley and sliced horse-radish: on these pour half a pint of the best sherry, and a pint and a half of strong gravy. Simmer all gently for twenty minutes, then strain it through a sieve, and bottle it for use: the way of using it is, to boil some of it in the butter while melting.


To melt Butter, which is rarely well done, though a very essential article.
Mix in the proportion of a tea-spoonful of flour to four ounces of the best butter, on a trencher. Put it into a small sauce-pan, and two or three table-spoonfuls o hot water, boil quick a minute, shaking it all the time. Milk used instead of water, requires rather less butter, and looks whiter.




Vingaret, for cold Fowl, or Meat.
Chop mint, parsley, and shalot, mix with salt, oil, and vinegar. Serve in a boat.




Shalot Vinegar.
Split six or eight shalots; put them into a quart bottle, and fill it up with vinegar, stop it, and in a month it will be fit for use.




Camp Vinegar.
Slice a large head of garlick; and put it into a wide-mouthed bottle, with half an ounce of Cayenne, two tea-spoonfuls of real soy, two of walnut-ketchup, four anchovies chopped, a pint of vinegar, and enough cochineal to give it the colour of lavender-drops. Let it stand six weeks; then strain off quite clear, and keep in small bottles sealed up.




Sugar Vinegar.
To every gallon of water put two pounds of the very coarsest sugar, boil and skim thoroughly, then put one quart of cold water for every gallon of hot. When cool,put into it a toast spread with yeast. Stir it nine days; then barrel, and set it in a place where the sun will lie on it, with a bit of slate on the bung-hole. Make in March, it will be ready in six months.


When sufficiently sour, it may be bottled, or may be used from the cask with a wooden spigot and faucet.




Gooseberry Vinegar.
Boil spring water; and when cola, put to every three quarts, a quart of bruised gooseberries in a large tub. Let them remain sixty hours, stirring often; then strain through a hair bag, and to each gallon of liquor add a pound of the coarsest sugar. Put it into a barrel, and a toast and yeast; cover the bung-hole with a bit of slate, &c. as above. The greater quantity of sugar and fruit, the stronger the vinegar.




Cucumber Vinegar.
Pare and slice fifteen large cucumbers, and put them in a stone jar, with three pints of vinegar, four large onions sliced, two or three shalots, a little garlick, two large spoonfuls of salt, three tea-spoonfuls of pepper, and half a tea-spoonful of Cayenne. After standing four days, give the whole a boil; when cold, strain, and filtre the liquor through paper. Keep in small bottles, to add to sallad, or eat with meat.




Wine Vinegar.
After making raisin wine, when the fruit has been strained, lay it on a heap to heat, then to every hundred weight put fifteen gallons of water-set the cask, and put yeast, &c. as before.


As vinegar is so necessary an article in a family, and one on which so great a profit is made, a barrel or two might always be kept preparing, according to what suited. If the raisins of wine were ready, that kind might be made; if a great plenty of gooseberries made them cheap, that sort; or if neither, then the sugar vinegar--so that the cask may not be left empty, and grow musty.




Nasturtions, for Capers.
Keep them a few days after they are gathered; then pour boiling vinegar over them, and when cold, cover.


They will not be fit to eat for some months; but are then finely flavoured, and by many preferred to capers.




To make Mustard.
Mix the best Durham flour of mustard by degrees, with boiling water, to a proper thickness, rubbing it perfectly smooth; add a little salt, and keep it in a small jar close covered, and put only as much into the glass as will he used soon; which should be wiped daily round the edges.


Another way, for immediate use.


Mix the mustard with new milk by degrees, to be quite smooth, and add a little raw cream. It is much softer this way, is not bitter, and will keep well.


The patent mustard is by many preferred, and it is perhaps as cheap, being always ready; and if the pots are returned, three-pence is allowed for each.


A tea-spoonful of sugar to half a pint of mustard, is a great improvement, and softens it.




Kitchen Pepper.
Mix in the finest powder, one ounce of ginger; of cinnamon, black pepper, nutmeg, and Jamaica pepper, half an ounce each: ten cloves, and six ounces of salt. Keep it in a bottle--it is an agreeable addition to any brown sauces or soups.


Spice in powder, kept in small bottles close stopped, goes much further than when used whole. It must be dried before pounded; and should be done in quantities that may be wanted in three or four months. Nutmeg need not be done--but the others should be kept in separate bottles, with a little label on each.




To dry Mushrooms.
Wipe them clean; and of the large take out the brown, and peel off the skin. Lay them on paper to dry in a cool oven, and keep them in paper bags, in a dry place. When used, simmer them in the gravy, and they will swell to near their former size; to simmer them in their own liquor till it dry up into them, shaking the pan, then drying on tin plates, is a good way, with spice or not, as above, before made into powder.


Tie down with bladder; and keep in a dry place, or in paper.




Mushroom Powder.
Wash half a peck of large mushrooms while quite fresh, and free them from grit and dirt with flannel; scape out the black part clean, and do not use any that are worm-eaten; put them into a stew-pan over the fire without water, with two large onions, some cloves, a quarter of an ounce of mace, and two spoonfuls of white pepper, all in powder; simmer and shake them till all the liquor be dried up, but be careful they don't burn. Lay them on tins or sieves in a slow oven till they are dry enough to beat to powder, then put the powder in small bottles, corked, and tied closely, and keep in a dry place.


A tea-spoonful will give a very fine flavour to any soup or gravy, or any sauce; and it is to be added just before serving, and one boil given to it after it is put in.


Browning, to colour and flavour made-dishes.
Beat to powder four ounces of double refined sugar put it into a very nice iron frying-pan, with one ounce of fine fresh butter, mix it well over a clear fire, and when it begins to froth, hold it up higher; when of a very fine dark brown, pour in a small quantity of a pint of port, and the whole by very slow degrees, stirring all the time. Put to the above half an ounce of Jamaica, and the same of black pepper, six cloves of shalots peeled, three blades of mace bruised, three spoonfuls of mushroom, and the same of walnut ketchup, some salt, and the finely pared rind of a lemon; boil gently fifteen minutes, pour it into a bason till cold, take off the scum, and bottle for use.




Casserol, or Rice Edging, for a Currie, or Fricassee.
After soaking and picking fine Carolina rice, boil it in water, and a little salt, until tender, but not to a mash; drain, and put it round the inner edge of the dish, to the height of two inches; smooth it with the back of a spoon, and wash it over with yolk of egg, and put it into the oven for three or four minutes, then serve the meat in the middle.
Comment

A New System of Domestic Cookery: Recipes from 1807 [December 10, 2006 @ 2:06pm]

murk3y
From A New System of Domestic Cookery


Beef

The Dutch way to salt Beef.
Take a lean piece of beef; rub it well with treacle or brown sugar, and let it be turned often. In three days wipe it, and salt it with common salt and saltpetre beaten fine: rub these well in, and turn it every day for a fortnight. Roll it tight in a coarse cloth, and press it under a large weight; hang it to dry in a wood-smoke, but turn it upside down every clay. Boil it in pump-water, and press it will grate or cut into shivers, like Dutch beef.




Beef a-la-mode.
Choose a piece of thick flank of a line heifer or ox. Cut into long slices some fat bacon, but quite free from yellow; let each bit be near an inch thick: dip them into vinegar, and then into a seasoning ready prepared of salt, black pepper, allspice, and a clove, all in fine powder, with parsley, chives, thyme, savoury, and knotted marjoram, shred as small as possible, and well mixed. With a sharp knife make holes deep enough to let in the larding; then rub the beef over with the seasoning, and bind it up tight with tape. Set it in a well-tinned pot over a fire or rather stove: three or four onions must be fried brown and put to the beef, with two or three carrots, one turnip, a head or two of celery, and a small quantity of water; let it simmer gently ten or twelve hours, or till extremely tender, turning the meat twice.


Put the gravy into a pan, remove the fat, keep the beef covered, then put them together, and add a glass of port wine. Take off the tape, and serve with the vegetables; or you may strain them off, and send them up cut into dice for garnish. Onions roasted, and then stewed with the gravy, are a great improvement. A tea-cupful of vinegar should be stewed with the beef.




A Fricandeau of Beef.
Take a nice bit of lean beaf; lard it with bacon seasoned with pepper, salt, cloves, mace, and allspice. Put it into a stew-pan with a pint of broth, a glass of white wine, a bundle of parsley, all sorts of sweet herbs, a clove of garlick, a shalot or two, four cloves, pepper, and salt. When the meat is become tender, cover it close: skim the sauce well, and strain it: set it on the fire, and let it boil till it is reduced to a glaze. Glaze the larded side with this, and serve the meat on sorrel-sauce.




To stew a Rump of Beef.
Wash it well; and season it high with pepper, Cayenne, salt, allspice, three cloves, and a blade of mace, all in fine-powder. Bind it up tight, and lay it into a pot that will just hold it. Fry three large onions sliced, and put them to it, with three carrots, two turnips, a shalot, four cloves, a blade of mace, and some celery. Cover the meat with good beef-broth, or weak gravy. Simmer it as gently as possible for several hours, till quite tender. Clear off the fat: and add to the gravy half a pint of port wine, a glass of vinegar, and a large spoonful of ketchup; simmer half an hour, and serve in a deep dish. Half a pint of table-beer may be added. The herbs to be used should be burnet, tarragon, parsley, thyme, basil, savoury, marjoram, pennyroyal, knotted marjoram, and some chives if you can get them, but observe to proportion the quantities to the pungency of the several sorts; let there be a good handful altogether.


Garnish with carrots, turnips, or truffles and morels, or pickles of different colours, cut small, and laid in little heaps separate; chopped parsley, chives, beet-root, &c. If, when clone, the gravy is too much to fill the dish, take only a part to season for serving, but the less water the better; and to increase the richness, add a few beef-bones and shanks of mutton in stewing.


A spoonful or two of made mustard is a great improvement to the gravy.




Rump roasted is excellent; but in the country it is generally sold whole with the edgebone, or cut across instead of lengthways as in London, where one piece is for boiling, and the rump for stewing or roasting. This must be attended to, the whole being too large to dress together.




Stewed Rump another way.
Half-roast it; then put it into a large pot with three pints of water, one of small-beer, one of port wine, some salt, three or four spoonfuls of vinegar, two of ketchup, a bunch of sweet herbs of various kinds (such as burnet, tarragon, parsley, thyme, basil, savoury, pennyroyal, marjoram, knotted marjoram, and a leaf or two of sago), some onions, cloves, and Cayenne; cover it close, and simmer till quite tender: two or three hours will do it When done lay it into a deep dish, set it over hot water, and cover it close. Skim the gravy; put in a few pickled-mushrooms, truffles, morels, and oysters if agreeable, but it is very good without; thicken the gravy with flour and tatter, and heat it with the above, and pour over the beef. Forcemeat-balls of veal, anchovies, bacon, suet, herbs, spice, bread, and eggs, to bind, are a great improvement.




To stew Brisket of Beef.
Put the part that has the hard fat into a stew-pot with a small quantity of water: let it boil up, and skim it thoroughly; then add carrots, turnips, onions, celery, and a few pepper-corns. Stew till extremely tender; then take out the flat bones, and remove all the fat from the soup. Either serve that and the meat in a tureen; or the soup alone, and the meat on a dish, garnished with some vegetables. The following sauce is much admired, served with the beef;--Take half a pint of the soup, and mix it with a spoonful of ketchup, a glass of port wine, a tea-spoonful of made mustard, a little flour, a bit of butter, and salt: boil all together a few minutes, then pour it round the meat. Chop capers, walnuts, red cabbage, pickled cucumbers, and chives or parsley, small, and put in separate heaps over it.




To press Beef.
Salt a bit of brisket, thin part of the flank, or the tops of the ribs, with salt and saltpetre five days, then boil it gently till extremely tender: put it under a great weight, or in a cheese-press, till perfectly cold.


It eats excellently cold, and for sandwiches.




To make Hunters' Beef.
To a round of beef that weighs twenty-five pounds, take three ounces of saltpetre, three ounces of the coarsest sugar, an ounce of cloves, a nutmeg, half an ounce of allspice, and three handfuls of common salt, all in the finest powder.


The beef should hang two or three days; then rub the above well into it, and turn and rub it every day for two or three weeks. The bone must be taken out at first. When to be dressed, dip it into cold water, to take off the loose spice, bind it up tight with tape, and put it into a pan with a tea-cupful of water at the bottom, cover the top of the meat with shred suet, and the pan with a brown crust and paper, and bake it five or six hours. When cold, take off the paste and tape.


The gravy is very fine; and a little of it adds greatly to the flavour of any hash, soup, &c.


Both the gravy and the beef will keep some time. The meat should be cut with a very sharp knife, and quite smooth, to prevent waste.




An excellent Mode of dressing Beef.
Hang three ribs three or four days; take out the bones from the whole length, sprinkle it with salt, roll the meat tight, and roast it. Nothing can look nicer. The above done with spices, &c. and baked as hunters' beef, is excellent.




To collar Beef.
Choose the thin end of the flank of fine mellow beef, but not too fat; lay it into a dish with salt and saltpetre, turn and rub it every day for a week, and keep it cool. Then take out every bone and gristle, remove the skill of the inside part, and cover it thick with the following seasoning cut small: a large handful of parsley, the same of sage, some thyme, marjoram, and pennyroyal, pepper, salt, and allspice. Roll the meat up as tight as possible, and bind it, then boil it gently for seven or eight hours. A cloth must be put round before the tape. Put the beef under a good weight while hot, without undoing it; the shape will then be oval. Part of a breast of veal rolled in with the beef, looks and eats very well.




Beef-Steaks
Should be cut from a rump that has hung a few days. Broil them over a very clear or charcoal fire: put into the dish a little minced shalot, and a table-spoonful of ketchup; and rub a bit of butter on the steak the moment of serving. It should be turned often, that the gravy may not be drawn out on either side.


This dish requires to be eaten so hot and fresh-done, that it is not in perfection if served with any thing else. Pepper and salt should be added when taking it off the fire.



Beef-steaks and Oyster-sauce.
Strain off the liquor from the oysters, and throw them into cold water to take off the grit, while you simmer the liquor with a bit of mace and lemon-peel; then put the oysters in, stew them a few minutes, and a little cream if you have it, and some butter rubbed in a bit of flour: let them boil up once; and have rump-steaks, well seasoned and broiled, ready for throwing the oyster-sauce over, moment you are to serve.




Staffordshire Beef-steaks.
Beat them a little with a rolling-pin, flour and season, then fry with sliced onion of a fine light brown; lay the steaks into a stew-pan, and pour as much boiling water over them as will serve for sauce: stew them very gently half an hour, and add a spoonful of ketchup, or walnut-liquor, before you serve.




Italian Beef-steaks.
Cut a fine large steak from a rump that has been well hung, or it will do from any tender part: beat it, and season with pepper, salt and onion; lay it in an iron stew-pan that has a cover to fit quite close, and set it by the side of the fire without water. Take care it does not burn, but it must have a strong heat: in two or three hours it will be quite tender, and then serve with its own gravy.




Beef-Collop.
Cut thin slices of beef from the rump, or any other tender part, and divide them into pieces three inches long; beat them with the blade of a knife, and flour them. Fry the collops quick in butter two minutes; then lay them, into a small stew-pan, and cover them with a pint of gravy; add a bit of butter rubbed in Hour, pepper, salt, the least bit of shalot shred as fine as possible, half a walnut, four small pickled cucumbers, and a tea-spoonful of capers cut small. Take care that it does not boil; and serve the stew in a very hot covered dish.




Beef-Palates.
Simmer them in water several hours, till they will peel; then cut the palates into slices, or leave them whole, as you choose; and stew them in a rich gravy till as tender as possible. Before you serve, season them with Cayenne, salt, and ketchup. If the gravy was drawn clear, add also some butter and flour.


If to be served white, boil them in milk, and stew them in a fricassee-sauce; adding cream, butter, flour, and mushroom-powder, and a little pounded mace.




Beef-Cakes for a side-dish of dressed Meat.
Pound some beef that is underdone with a little fat bacon, or ham; season with pepper, salt, and a little shalot, or garlick: mix them well; and make into small cakes three inches long, and half as wide and thick: fry them a light brown, and serve them in a good thick gravy.




To pot Beef.
Take two pounds of lean beef, rub it with salt-petre, and let it lie one night; then salt with common salt, and cover it with water four days in a small pan. Dry it with a cloth, and season with black pepper; lay it into as small a pan as will hold it, cover it with coarse paste, and bake It five hours in a very cool oven. Put no liquor in.


When cold, pick out the strings and fat; beat the meat very fine with a quarter of a pound of fine butter just warm, but not oiled, and as much of the gravy as will make it into a paste; put it into very small pots, and cover them with melted butter.


Another way.--Take beef that has been dressed, either boiled or roasted; beat it in a mortar with some pepper, salt, a few cloves, grated nutmeg, and a little fine butter just warm.


This eats as well, but the colour is not so fine. It is a good way for using the remains of a large joint.




To dress the Inside of a cold Sirloin Beef.
Cut out all the meat, and a little fat, into pieces as thick as your finger, and two inches long: dredge it with flour; and fry in butter, of a nice brown: drain the butter from the meat, and toss it up in a rich gravy, seasoned with pepper, salt, anchovy, and shalot. Do not let it boil on any account. Before you serve, add two spoonfuls of vinegar. Garnish with crimped parsley.




Fricassee of cold roast-Beef.
Cut the beef into very thin slices, shred a handful of parsley very small, cut an onion into quarters, and put all together into a stew-pan, with a piece of butter and some strong broth: season with salt and pepper, and simmer very gently a quarter of an hour; then mix into it the yolks of two eggs, a glass of port wine, and a spoonful of vinegar; stir it quick, rub the dish with shalot, and turn the fricassee into it.




To dress cold Beef that has not been done enough, called Beef-Olives.
Cut slices half an inch thick, and four inches square; lay on them a forcemeat of crumbs of bread, shalot, a little suet, or fat, pepper, and salt. Roll them, and fasten with a small skewer: put them into a stew-pan with some gravy made of the beef-bones, or the gravy of the meat, and a spoonful or two of water, and stew them till tender. Fresh meat will do.




To dress the same, called Sanders.
Mince beef, or mutton, small, with onion, pepper, and salt; add a little gravy; put it into scallop-shells, or saucers, making them three parts full, and fill them up with potatoes, mashed with a little cream; put a bit of butter on the top, and brown them in an oven or before the fire, or with a salamander.




To dress the same, called Cecils.
Mince any kind of meat, crumbs of bread, a good deal of onion, some anchovies, lemon-peel, salt, nutmeg, chopped parsley, pepper, and a bit of butter warm, and mix these over a fire for a few minutes: when cool enough, make them up into balls of the sue and shape of a turkey's egg, with an egg; sprinkle them with fine crumbs, and then fry them of a yellow brown, and serve with gravy as before directed for Beef-olives.




To mince Beef.
Shred the underdone part fine, with some of the fat; put it into a small stew-pan, with some onion or shalot (a very little will do), a little water, pepper, and salt: boil it till the onion is quite soft; then put some of the gravy of the meat to it, and the mince. Don't let it boil. Have a small hot dish with sippets of bread ready, and pour the mince into it, but first mix a large spoonful of vinegar with it: if shalot-vinegar is used, there will be no need of the onion nor the raw shalot.




To hash Beef.
Do it the same as in the last receipt; only the meat is to be in slices, and you may add a spoonful of walnut-liquor or ketchup.


Observe, that it is owing to boiling bashes or minces, that they get hard. All sorts of stews, or meat dressed a second time, should be only simmered; and this last only hot through.




Beef à-la-vingrette.
Cut a slice of underdone boiled beef three inches thick, and a litle fat; stew it in half a pint of water, a glass of white wine, a bunch of sweet herbs, an onion, and a bay-leaf: season it with three cloves pounded, and pepper, till the liquor is nearly wasted away, turning it once. When cold, serve it. Strain off the gravy, and mix it with a little vinegar for sauce.




Round of Beef
Should be carefully salted, and wet with the pickle for eight or ten days. The bone should be cut out first, and the beef skewered and tied up to make it quite round. It may be stuffed with parsley, if approved; in which case the holes to admit the parsley must be made with a sharp-pointed knife, and the parsley coarsely cut and stuffed-in tight. As soon as it boils it should be skimmed, and afterwards kept boiling very gently.




Rolled Beef that equals Hare.
Take the inside of a large sirloin, soak it in a glass of port wine and a glass of vinegar mixed, for forty-eight hours; have ready a very fine stuffing, and bind it up tight. Roast it on a hanging-spit; and baste it with a glass of port wine, the same quantity of vinegar, and a tea-spoonful of pounded allspice. Larding it improves the look and flavour; serve with a rich gravy in the dish; currant-jelly and melted-butter, in tureens.



Pork

To roast a Leg of Pork.
Choose a small leg of fine young pork: cut a slit in the knuckle with a sharp knife; and Jill the space with. sage and onion chopped, and a little pepper and salt. When half-done, score the skin in slices, but don't cut deeper than the outer rind.


Apple-sauce and potatoes should be served to eat with it.




To boil a Leg of Fork.
Salt it eight or ten days: when it is to be dressed, weigh it; let it lie half an hour in cold water to make it white; allow a quarter of an hour for every pound, and half an hour over, from the time it boils up; skim it as soon as it boils, and frequently after. Allow water enough. Save some of it to make peas-soup. Some boil it in a very nice cloth, floured; which gives a very delicate look. It should be small and of a tine grain.


Serve peas-pudding and turnips with it.




Loin and Neck of Pork.
Roast them. Cut the skin of the loin across, at distences of half an inch, with a sharp pen-knife.




Shoulders and Breasts of Pork.
Put them into pickle, or salt the shoulder as a leg; when very nice, they may be roasted.




Rolled Neck of Pork.
Bone it; put a forcemeat of chopped sage, a very few crumbs of bread, salt, pepper, and two or three berries of allspice, over the inside; then roll the meat as tight as you can, and roast it slowly, and at a good distance at first.




Spring or Forehand of Pork.
Cut out the bone; sprinkle salt, pepper, and sage dried, over the inside; but first warm a little butter to baste it, and then flour it: roll the pork tight, and tie it; then roast by a hanging jack. About two hours will do it.




Spare-rib
Should be basted with a very little butter and a little flour, and then sprinkled with dried sage crumbled, Apple-sauce, and potatoes, for roasted pork.




Pork Griskin
Is usually very hard; the best way to prevent this is, to put it into as much cold water as will cover it, and let it boil up; then instantly take it off, and put it into a Dutch oven; a very few minutes will do it. Remember to rub butter over it, and then flour it, before you put it to the fire.




Blade-bone of Pork
Is taken from the bacon-hog; the less meat left on it in moderation, the better. It is to be broiled; and when just done, pepper and salt it. Put to it a piece of butter, and a tea-spoonful of mustard; and serve it covered, quickly. This is a Somersetshire dish.



To dress Pork as Lamb
Kill a young pig of four or five months old; cut up the fore-quarter for roasting as you do lamb, and truss the shank close. The other parts will make delicate pickled pork; or steaks, pies, &c.




Pork Steaks.
Cut them from a loin or neck, and of middling thickness; pepper and broil them, turning them often; when nearly done, put on salt, rub a bit of butter over, and serve the moment they are taken off the fire, a few at a lime.



Sausages.
Chop fat and lean of pork together; season it with sage, pepper, and salt, and you may add two or three berries of allspice: half Jill hog's guts that have been soaked and made extremely clean: or the meat may be kept in a very small pan, closely covered; and so rolled and dusted with a very little flour before it is fried. Serve on stewed red cabbage; or mash potatoes put in a form, brown with salamander, and garnish with the above; they must be pricked with a fork before they are dressed, or they will burst.




An excellent sausage to eat cold.
Season fat and lean pork with some salt, saltpetre, black pepper, and allspice, all in fine powder, and rub into the meat: the sixth day cut it small; and mix with it some shred shalot or garlick, as fine as possible. Have ready an ox-gut that has been scoured, salted, and soaked well, and fill it with the above stuffing; tie up the ends, and hang it to smoke as you would hams, but first wrap it in a fold or two of old muslin. It must be high-dried. Some eat it without boiling, but others like it boiled first. The skin should be tied in different places, so as to make each link about eight or nine inches long.




Spadbury's Oxford Sausages.
Chop a pound and a half of pork, and the same of veal, cleared of skin and sinews; add three quarters of a pound of beef-suet; mince, and mix them; steep the crumb of a penny-loaf in water, and mix it with the meat, with also a little dried sage, pepper, and salt.



To cure Hams.
Hang them a day or two; then sprinkle them with a little salt, and drain them another day; pound an ounce and a half of saltpetre, the same quantity of bay-salt, half an ounce of sal-prunel, and a pound of the coarsest sugar. Mix these well; and rub them into each ham every day for four days, and turn it. If a small one, turn it every day for three weeks; if a large one, a week longer; but don't rub after four days. Before you dry it, drain and cover with bran. Smoke it ten days.


Another way.--Choose the leg of a hog that is fat and well-fed; hang it as above; if large, put to it a pound of bay-salt, four ounces of salt-petre, a pound of the coarsest sugar, and a handful of common salt, all in fine powder, and rub it thoroughly. Lay the rind downwards, and cover the fleshy part with the salts. Baste it as often as you can with the pickle; the more the better. Keep it four weeks, turning it every day. Drain it, and throw bran over it; then hang it in a chimney where wood is burnt, and turn it sometimes for ten days.


Another way.--Hang the ham, and sprinkle it with salt as above; then rub it every day with the following, in fine powder: half a pound of common salt, the same quantity of bay-salt, two ounces of saltpetre, and two ounces of black pepper, mixed with a pound and a half of treacle. Turn it twice a day in the pickle, for three weeks. Lay it into a pail of water for one night, wipe it quite dry, and smoke it two or three weeks.


Another way, that gives a high flavour.--When the weather will permit, hang the ham three days; mix an ounce of saltpetre with a quarter of a pound of bay-salt, the same quantity of common salt, and also of coarse sugar, and a quart of strong beer; boil them together, and pour them immediately upon the ham; turn it twice a day in the pickle for three weeks. An ounce of black pepper, and the same quantity of allspice, in fine powder, added to the above, will give still more flavour. Cover it with bran when wiped: and smoke it from three to four weeks, as you approve; the latter will make it harder and give it more of the flavour of Westphalia. Sew hams in hessings (that is, coarse wrappers), if to be smoked where there is a strong fire.




A method of giving a still higher flavour.--Sprinkle the ham with salt, after it has hung two or three days; let it drain; make a pickle of a quart of strong beer, half a pound of treacle, an ounce of coriander seeds, two ounces of juniper-berries, an ounce of pepper, the same quantity of allspice, an ounce of saltpetre, half an ounce of sal-prunel, a handful of common salt, and a head of shalot, all pounded or cut fine. Boil these all together a few minutes, and pour them over the ham: this quantity is for one of ten pounds. Rub and turn it every day, for a fortnight; then sew it up in a thin linen bag, and smoke it three weeks. Take care to drain it from the pickle, and rub it in bran, before drying.



Soups & Gravies

Colouring for Soups or Gravies.
Put four ounces of lump sugar, a gill of water, and half an ounce of the finest butter, into a small tosser, and set it over a gentle fire. Stir it with a wooden spoon, till of a bright brown. Then add half a pint of water; boil, skim, and when cold, bottle and cork it close. Add to soup or gravy as much of this as will give a proper colour.




A clear brown Stock for Gravy-soup or Gravy.
Put a knuckle of veal, a pound of lean beef, and a pound of the lean of a gammon of bacon, all sliced, into a stew-pan with two or three scraped carrots, two onions, two turnips, two heads of celery sliced, and two quarts of water. Stew the meat quite tender, but do not let it brown. When thus prepared, it will serve either for suup, or brown or white gravy; if for brown gravy, put some of the above colouring, and boil a few minutes.




An excellent Soup.
Take a scrag or knuckle of veal, slices of undressed gammon of bacon, onions, mace, and a small quantity of water; simmer till very strong; and lower it with a good beef-broth made the day before, and stewed till the meat is done to rags. Add cream, vermicelli, and almonds, as will be directed in the next receipt, and a roll.




An excellent white Soup.
Take a scrag of mutton, a knuckle of veal after cutting off as much meat as will make collops, two or three shank-bones of mutton nicely cleaned, and a quarter of a pound of very fine undrest lean gammon of bacon; with a bunch of sweet herbs, a piece of fresh lemon-peel, two or three onions, three blades of mace, and a desert-spoonful of white pepper; boil all in three quarts of water, till the meat falls quite to pieces. Next day take off the fat, clear the jelly from the sediment, and put it into a sauce-pan of the nicest tin. If macaroni is used, it should be added soon enough to get perfectly tender, after soaking in cold water. Vermicelli may be added after the thickening, as it requires less time to do. Have ready the thickening, which is to be made as follows:


Blanch a quarter of a pound of sweet almonds, and beat them to a paste in a marble mortar, with a spoonful of water to prevent their oiling; mince a large slice of drest veal or chicken, and beat with it a piece of stale white bread; add all this to a pint of thick cream, a bit of fresh lemon-peel, and a blade of mace, in the finest powder. Boil it a few minutes; add to it a pint of soup, and strain and pulp it through a coarse sieve: this thickening is then fit for putting to the rest, which should boil for half an hour afterwards.




A plainer White Soup.
Two or three pints of soup may be made of a small knuckle of veal, with seasoning as directed in the last article; and both served together, with the addition of a quarter of a pint of good milk. Two spoonfuls of cream, and a little ground rice, will give it a proper thickness.




Giblet Soup.
Scald and clean three or four sets of goose or duck giblets. set them to stew, with a pound or two of gravy-beef, scrag of mutton, or the bone of a knuckle of veal; an ox-tail, or some shanks of mutton; with three onions, a large bunch of sweet herbs, a ten-spoonful of white pepper, and a large spoonful of salt. Put five pints of water, and simmer till the gizzards (which must be each in four pieces) are quite tender: skim nicely, and add a quarter of a pint of cream, two tea-spoonfuls of mushroom-powder, and an ounce of butter mixed with a desert-spoonful of flour. Let it boil a few minutes, and serve with the giblets. It may be seasoned, instead of cream, with two glasses of sherry or Madeira, a large spoonful of ketchup. and some Cayenne. When in the tureen, add salt.



Macaroni Soup.
Boil a pound of the best macaroni in a quart of good slock till quite tender; then take out half, and put it into another stew-pot. To the remainder add some more stock, and boil it till you can pulp all the macaroni through a tine sieve. Then add together that, the two liquors, a pint or more of cream boiling-hot, the macaroni that first taken out, and half a pound of grated Parmesan cheese; make it hot, but do not let it boil. Serve it with the crust of a French roll cut into the size of a shilling.




A Pepper-pot, to be served in a Tureen.
To three quarts of water put vegetables according to the season; in summer, peas, lettuce, and spinach; in winter, carrots, turnips, celery, and onions in both. Cut small, and stew with two pounds of neck of mutton, or a fowl, and a pound of pickled pork, in three quarts of water, till quite tender.


On first boiling, skim. Half an hour before serving, add a lobster, or crab, cleared from the bones. Season with suit and Cayenne. A small quantity of rice should be put in with the meat. Some people choose very small suet dumplings boiled with it. Should any fat rise, skim nicely, and put half a cup of water with a little flour.


Pepper-pot may be made of various things, and is understood to be a due proportion of fish, flesh, fowl, vegetables, and pulse.



Old-Peas Soup.
Save the water of boiled perk or beef; and if too salt, put as much fresh water to it; or use fresh water entirely, with roast-beef bones, a ham or gammon-bone, or an anchovy or two. Simmer these with some good whole or split peas; the smaller the quantity of water at first, the better. Simmer till the peas will pulp through a colander; then set the pulp, and more of the liquor that boiled the peas, with two carrots, a turnip, a leek, and a stick of celery cut into bits, to stew till all is quite tender. The last requires less time; an hour will do for it.


When ready, put fried bread cut into dice, dried mint rubbed fine, pepper, and (if wanted) salt, into the tureen, and pour the soup in.




Green-Peas Soup.
In shelling the peas, divide the old from the young; put the old ones, with an ounce of butter, a pint of water, the outside leaves of a lettuce or two, two onions, pepper, and salt, to stew till you can pulp the peas; and when you have done so, put to the liquor that stewed them some more water, the hearts and tender stalks of the lettuces, the young peas, a handful of spinach cut small, and salt and pepper to relish properly, and stew till quite soft. If the soup is too thin, or not rich enough, either of these faults may be removed by ounce or two of butter, mixed with a spoonful of rice or wheat-flour, and boiled with it half an hour. Before serving, boil some green mint shred fine in the soup. When there is plenty of vegetables, no meat is necessary; but if meat be preferred, a pig's foot, or ham-bone, &c. may be boiled with the old peas, which is called the stock. More butter than is mentioned above may be used with advantage, if the soup is required to be very rich.


When peas first come in, or are very young, the stock may be made of the shells washed, and boiled till they will pulp with the above: more thickening will then be wanted.




Gravy Soup.
Wash and soak a leg of beef; break the bone, and set it on the fire with a gallon of water, a large bunch of sweet herbs, two large onions sliced and fried a fine brown (but not burnt), two blades of mace, three cloves, twenty berries of allspice, and forty black peppers. Stew till the soup is as rich as you choose; then take out the meat, which will be fit for the servants' table with a little of the gravy. Next day take off the cake of fat; which will serve for basting, or for common pie-crust. Have ready such vegetables as you choose to serve. Cut carrots, turnips, and celery, small, and simmer till tender: some people do not like them to be sent to table, only the flavour of them. Boil vermicelli a quarter of an hour; and add to it a large spoonful of soy, and one of mushroom-ketchup. A French roll should be made hot, put into the soup till moist through, and served in the tureen.




Vegetable Soup.
Pare and slice five or six cucumbers; and add to these the inside of as many cos-lettuces, a sprig or two of mint, two or three onions, some pepper and salt, a pint and a half of young peas, and a little parsley. Put these, with half a pound of fresh butter, into a sauce-pan, to stew in their own liquor, near a gentle fire, half an hour; then pour two quarts of boiling-water to the vegetables, and stew them two hours; rub down a little flour into a tea-cupful of water, boil it with the rest fifteen or twenty minutes, and serve it.
Another way.--Peel and slice six large onions, six potatoes, six carrots, and four turnips; fry them in half a pound of butter, and pour on them four quarts of boiling water. Toast a crust of bread as brown and hard as possible, but do not burn it; put that, some celery, sweet herbs, white pepper, and salt, to the above; stew it all gently four hours, then strain it through a coarse cloth: have ready sliced carrot, celery, and a little turnip, and add to your liking; and stew them tender in the soup. If approved, you may add an anchovy, and a spoonful of ketchup.




Carrot Soup.
Put some beef-bones, with four quarts of the liquor in which a leg of mutton or beef has been boiled, two large onions, a turnip, pepper, and salt, into a sauce-pan, and stew for three hours. Have ready six large carrots scraped and cut thin; strain the soup on them, and stew them till soft enough to pulp through a hair sieve or coarse cloth: then boil the pulp with the soup, which is to be as thick as peas-soup. Use two wooden spoons fo rub the carrots through. Make the soup the day before it is to be used. Add Cayenne. Pulp only the red part of the carrot, and not the yellow.




Onion Soup.
Into the water that has boiled a leg or neck of mutton, put carrots, turnips, and (if you have one) a shank-bone, and simmer two hours. Strain it on six onions, first sliced and fried of a light brown; simmer three hours, skim it carefully, and serve. Put into it a little roll, or fried bread.




Spinach Soup.
Shred two handfuls of spinach, a turnip, two onion, a head of celery, two carrots, and a little thyme and parsley. Put all into a stew-pot, with a bit of butter the size of a walnut, and a pint of broth, or the water in which meat has been boiled; stew till the vegetables are quite tender; work them through a coarse cloth or sieve with a spoon; then to the pulp of the vegetables, and liquor, put a quart of fresh water, pepper, and salt, and boil all together. Have ready some suet-dumplings, the size of a walnut; and before you put the soup into the tureen, put them into it. The suet must not be shred too fine; and take care that it is quite fresh.




Scotch-Leek Soup.
Put the water that has boiled a leg of mutton into a stew-pot, with a quantity of chopped leeks, and pepper and salt; simmer them an hour: then mix some oatmeal with a little cold water quite smooth, pour it into the soup, set it on a slow part of the fire, and let it simmer gently; but take care that it does not burn to the bottom.



Soup à-la-sap.
Boil half a pound of grated potatoes, a pound of beef sliced thin, a pint of grey peas, an onion, and three ounces of rice, in six pints of water, to five; strain it through a colander; then pulp the peas to it, and turn it into a sauce-pan again with two heads of celery sliced. Stew it tender, and add pepper and salt; and when you serve, add also fried bread.




Portable Soup.
Boil one or two knuckles of veal, one or two shins of beef, and three pounds of beef, in as much water only as will cover them. Take the marrow out of the bones; put any sort of spice you like, and three large onions. When the meat is done to rags, strain it off, and put it into a very cold place. When cold, take off the cake of fat (which will make crusts for servants' pies), put the soup into a double-bottomed tin sauce-pan, and set it on a pretty quick fire, but don't let it burn. It must boil fast and uncovered, and be stirred constantly, for eight hours. Put it into a pan, and let it stand in a cold place a day; then pour it into a round soup china-dish, and set the dish into a stew-pan of boiling water on a stove, and let it boil, and be now and then stirred, till the soup is thick and ropy; then it is enough. Pour it into the little round pint at the bottom of cups or basons turned upside-down, to form cakes; and when cold, turn them out on flannel to dry. Keep them in tin canisters. When they are to be used, melt them in boiling water; and if you wish the flavour of herbs or any thing else, boil it first, strain off the water, and melt the soup in it.


This is very convenient in the country, or at sea, where fresh meat is not always at hand; as by this means a bason of soup may be made in five minutes.




Soup maigre.
Melt half a pound of butter into a stew-pan, shake it round, and throw in six middling onions sliced. Shake the pan well for two or three minutes; then put to it five heads of celery, two handfuls of spinach, two cabbage-lettuces cut small, and some parsley. Shake the pan well for ten minutes; then put in, two quarts of water, some crusts of bread, a tea-spoonful of beaten pepper, three or four blades of mace; and if you have any white beet leaves, add a large handful of them cut small.


Boil gently an hour. Just before serving, beat-in two yolks of eggs and a large spoonful of vinegar.


Another.--Flour and fry a quart of green peas, four onions sliced, the coarse stalks of celery, a carrot, a turnip, and a parsnip; then pour on them three quarts of water. Let it simmer till the whole will pulp through a sieve. Then boil in it the best of the celery cut thin.




To draw Gravy that will keep a Week.
Cut lean beef thin, put it into a frying-pan without any butter, and set it on a fire covered, but take care it does not burn: let it stay till all the gravy that comes out of the meat is dried up into it again; put as much water as will cover the meat, and let that stew away. Then put to the meat a small quantity of water, herbs, onions, spice, and a bit of lean ham; simmer till it is rich, and keep it in a cool place. Don't take off the fat till going to be used.




Clear Gravy.
Slice beef thin; broil a part of it over a very clear quick fire, just enough to give colour to the gravy, but not to dress it: put that and the raw into a very nicely tinned stew-pan, with two onions, a clove or two, whole black peppers, berries of allspice, and a bunch of sweet herbs: cover it with hot water, give it one boil, and skim it welt two or three times; then cover it, and simmer till quite strong.




Cullis, or brown Gravy.
Lay over the bottom of a stew-pan as much lean veal as will cover it an inch thick; then cover the veal with thin slices of undressed gammon, two or three onions, two or three bay-leaves, some sweet herbs, two blades of mace, and three cloves. Cover the stew-pan, and set it over a slow fire; but when the juices come out, let the fire be a little quicker. When the meat is of a fine brown, fill the pan with good beef-broth, boil and skim it, then simmer an hour: add a little water, mixed with as much flour as will make it properly thick: boil it half an hour, and strain it. This will keep a week.




Bechamel, or white Sauce.
Cut lean veal into small slice, and the same quantity of lean bacon or ham; put them into a stew-pan with a good piece of butter, an onion, a blade of mace, a few mushroom-buttons, a bit of thyme, and a bay-leaf; fry the whole over a very slow fire, but not to brown it; thicken it with flour; then put an equal quantity of good broth, and rich cream; let it boil half an hour, and stir it all the time; strain it through a soup-strainer.




A Gravy without Meat.
Put a glass of small beer, a glass of water, some pepper, salt, lemon-peel grated, a bruised clove or two, and a spoonful of walnut-pickle, or mushroom-ketchup, into a bason. Slice an onion, flour and fry it in a piece of butter till it is brown. Then turn all the above into a small tosser with the onion, and simmer it covered twenty minutes. Strain it off for use, and when cold take off the fat.




A rich Gravy.
Cut beef into thin slices, according to the quantity wanted; slice onions thin, and flour both; fry them of a light pale-brown, but don't on any account suffer them to get black: put them into a stew-pan, pour boiling water on the browning in the frying-pan, boil it up, and pour on the meat. Put to it a bunch of parsley, thyme, and savoury, a small bit of knotted marjoram, the same of taragon, some mace, berries of allspice, whole black peppers, a clove or two, and a bit of ham, or gammon of bacon. Simmer till you have extracted all the juices of the meat; and be sure to skim the moment it boils, and often after. If for a hare, or stewed fish, anchovy should be added.
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1900-1909 Cooking [December 10, 2006 @ 1:53pm]

murk3y
From 1900-1909: Victorian-Edwardian Kitchen


1900-1909 New Foods

Instant coffee
Decaffeinated coffee
Hershey chocolate bars & kisses
Barnum Animal Crackers
Triscuits
Canned tunafish
Ice cream cone
Banana split
Puffed rice
Post Toasties
French's Cream Salad Mustard
Cliquot Club Ginger Ale
Canada Dry Pale Ginger Ale
Ovaltine
"Hot dog" named
Bleached flour
Hydrogenation
Nutritious benefit of rice germ discovered



1900-1909 Food Industry Beginnings

US Food and Drug Act
Kerr lids
Coffee in vacuum tins
Homogenized milk
Soda fountains & soda jerks
Coin-operated restaurant
Cream of Wheat National ad (Ladies Home Journal, 1902)
Hershey ad (McClure's, 1902)
Oranges name-branded 1907



1900-1909 Victorian Recipes

Cheese Straws
Roll piecrust dough the same thickness as for pies. Cut in strips from six to ten inches wide and cut the strips into straws or sticks a quarter of an inch in width. Lay upon baking sheets, leaving a space between the straws a third the width of the straws. Grate rich cheese, season to taste with salt and red pepper and scatter thickly over the straws and the spaces between them. Put in the oven where the greatest heat will be at the top and bake ten or fifteen minutes. Cut the cheese in the center of the spaces between the straws, remove from the baking sheet with a limber knife and pile tastily on a plate. Good Housekeeping Everyday Cook Book, 1903. Recipe by Emma P. Ewing.


Ling.
Ingredients. - Ling, breadcrumbs, herbs, butter, pepper and salt.
Mode.-Wash the fish and cut it in slices. Butter a shallow dish, put over some breadcrumbs, lay over the slices of fish. Season well with herbs, pepper, and salt, and add a little vinegar and water. Cover with a layer of crumbs, put small pieces of butter over the top, and bake in a slow oven from ¾ to 1 hour. Mrs. Beeton's Cookery Book, 1905.


Apple Charlotte.
Apples, castor sugar, grated lemon rind, butter or nutter, bread-crumbs or Granose flakes.
Bread-crumbs make the more substantial, granose flakes the more dainty, charlotte. Use juicy apples. "Mealy" apples make a bad charlotte. If they must be used, a tablespoon or more, according to size, of water must be poured over the charlotte. Peel, core, and slice apples. Grease a pie-dish. Put in a thin layer of crumbs. On this dot a few small pieces nutter. Over this put a generous layer of chopped apple. Sprinkle with sugar and grated lemon rind. Repeat the process until the dish is full. Top with crumbs. Bake from 20 minutes to half an hour. When done, turn out on to dish, being careful not to break. Sprinkle a little castor sugar over. Serve hot or cold. Boiled custard may be served with it.The Healthy Life Cook Book, 1908.


Bombay Pudding.
Cook a heaped tablespoon of semolina in ½ pint of mild to a stiff paste. Spread it on a plate to cool. (Smooth it neatly with a knife.) When quite cold, cut it into four. Dip in a beaten egg and fry brown. Serve hot with lemon sauce. This may also be served as a savoury dish with parsley sauce. the quantity given above is sufficient for two people. The Healthy Life Cook Book, 1908.
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1890s Cooking [December 10, 2006 @ 1:49pm]

murk3y
From 1890s House: Victorian Kitchen


1890s New Foods

Minute Tapioca
Condensed soup
Fig Newtons
Canned pineapple
Knox's Gelatin
Shredded Wheat
Canada Dry Ginger Ale
Grape Nuts
Cream of Wheat
Postum
Jell-O
Tootsie Rolls
Swans Down Cake Flour
Uneeda Biscuits
Entenmann bakery products
Pepsi-Cola
Wesson Oil
Cracker Jack
Bottled Coca-Cola
Crepes Suzettes
Oysters Rockefeller
Published brownie recipe
US brunch fashionable
English lunch
S&H Food Stamps
Public school hot lunches
Beef Stroganoff



1890s Food Industry Beginnings

Bottle capping machine
Vacuum flask
Automatic bottle-blowing machine
Electric coffee mill
Diner
Full page food ad in national magazine (Van Camp in 1894)
Coca-Cola Company bought for $2,300
US pizza parlor "57 Varieties" ad campaign
Campbell adopts red & white labels (inspired by Cornell football uniforms)



1890s Victorian Recipes

Baked Beets
Beets are far better baked than boiled, though it takes a longer time to cook properly. French cooks bake them slowly six hours in a covered dish, the bottom of which is lined with well-moistened rye straw; however, they may be baked on the oven grate, like potatoes. Wipe dry after washing, and bake slowly. They are very nice served with a sauce made with equal quantities of lemon juice and whipped cream, with a little salt.
Science in the Kitchen, 1892.


Berry Toast
Canned stawberries, blueberries, and blackberries may be made into an excellent dressing for toast.
Turn a can of well-kept berries into a colander over an earthen dish, to separate the juice from the berries. Place the juice in a porcelain kettle and heat to boiling. Thicken to the consistency of cream with cornstarch rubbed smooth in a little water; a tablespoonful of flour to the pint of juice will be about the right proportion. Add the berries and boil up just sufficiently to cook the flour and heat the berries; serve hot. If cream for moistening the zwieback is not obtainable, a little juice may be reserved without thickening, and heated in another dish to moisten the toast; or if preferred, the fruit may be heated and poured over the dry zwieback without being thickened, or it may be rubbed through a colander as for Apricot Toast. Science in the Kitchen, 1892.


Fried Artichokes (Gouffe)
Ingredients-6 artichokes, 3 tablespoonfuls of oil, pepper and salt to taste, 3 eggs, ½ gill of vinegar, 1 pint of water, 3 oz. of flour.
Mode-Remove the leaves, cut the artichokes into fine slices, as thin as a card, and throw them into a basin with the vinegar and water to whiten them. Drain off the water, and season with 1 pinch of salt and 1 dash of pepper. Break 3 eggs into a basin, add 3 tablespoonfuls of salad oil and the flour, mix thouroughly, and pour over the artichokes, stirring them with the hand lightly so as to cover every portion of them with the mixture. Fry very gently of a light gold colour, drain on blotting paper, and pile them up in a white napkin. Garnish with fried parsley, and serve. Recipes for Cooking Vegetables, The Book of Household Management, 1892.


Bakewell Pudding
Ingredients-¼ lb. of puff-paste, 5 eggs, 6 oz. of sugar, ¼ lb. of butter, 1 oz. of almonds, jam.
Mode-Cover a dish with thin paste and put over this a layer of any kind of jam, half an inch thick; put the yolks of 5 eggs into a basin with the white of 1, and beat these well; add the sifted sugar, the butter, which should be melted, and the almonds, which should be well pounded; beat all together until well mixed, then pour it into the dish over the jam and bake for 1 hour in a moderate oven.Recipes for Puddings and Pastry, The Book of Household Management, 1892.
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