Monday, March 28, 2011

VEAL CUTLETS AND BACON

You may sometimes have a chance to purchase a few trimmings or cuttings of veal, or a small piece from the chump end of the loin, which you can cut up in thin slices, and after seasoning them with pepper and salt, and rolling them in flour, they are to be fried in the fat that remains from some slices of bacon which you shall have previously fried; and, after placing the fried veal and bacon in its dish, shake a table-spoonful of flour in the frying-pan; add a few drops of ketchup or vinegar and a gill of water; stir all together on the fire to boil for five minutes, and pour this sauce over the cutlets. A dish of cutlets of any kind of meat may be prepared as above.

ROAST VEAL, STUFFED

A piece of the shoulder, breast, or chump-end of the loin of veal, is the cheapest part for you, and whichever of these pieces you may happen to buy, should be seasoned with the following stuffing:--To eight ounces of bruised crumb of bread add four ounces of chopped suet, shalot, thyme, marjoram, and winter savory, all chopped fine; two eggs, pepper and salt to season; mix all these ingredients into a firm compact kind of paste, and use this stuffing to fill a hole or pocket which you will have cut with a knife in some part of the piece of veal, taking care to fasten it in with a skewer. If you intend roasting the veal, and should not possess what is called a bottle-jack, nor even a Dutch oven, in that case the veal should be suspended by, and fastened to, the end of a twisted skein of worsted, made fast at the upper end by tying it to a large nail driven into the centre of the mantelpiece for that purpose. This contrivance will enable you to roast the veal by dangling it before your fire; the exact time for cooking it must depend upon its weight. A piece of veal weighing four pounds would require rather more than an hour to cook it thoroughly before your small fire.

Sunday, March 27, 2011

SHARP SAUCE FOR BROILED MEATS

Chop fine an onion and a pennyworth of mixed pickles; put these into a saucepan with half-a-gill of vinegar, a tea-spoonful of mustard, a small bit of butter, a large table-spoonful of bread-raspings, and pepper and salt to season; boil all together on the fire for at least six minutes; then add a gill of water, and allow the sauce to boil again for ten minutes longer. This sauce will give an appetizing relish to the coarsest meats or fish when broiled or fried, and also when you are intending to make any cold meat into a hash or stew. In the latter case, the quantity of water and raspings must be doubled.

PORK CHOPS, GRILLED OR BROILED

Score the rind of each chop by cutting through the rind at distances of half-an-inch apart; season the chops with pepper and salt, and place them on a clean gridiron over a clear fire to broil; the chops must be turned over every two minutes until they are done; this will take about fifteen minutes. The chops are then to be eaten plain, or, if convenient, with brown gravy.

EGG SAUCE FOR ROAST FOWLS, ETC

Boil two or three eggs for about eight minutes; remove the shells, cut up each egg into about ten pieces of equal size, and put them into some butter-sauce made as follows:--viz., Knead two ounces of flour with one ounce and-a-half of butter; add half-a-pint of water, pepper and salt to season, and stir the sauce on the fire until it begins to boil; then mix in the pieces of chopped hard-boiled eggs.

BREAD SAUCE FOR A ROAST FOWL

Chop a small onion or shalot fine, and boil it in a pint of milk for five minutes; then add about ten ounces of crumb of bread, a bit of butter, pepper and salt to season; stir the whole on the fire for ten minutes, and eat this bread sauce with roast fowl or turkey.

Saturday, March 26, 2011

THIS IS THE BROWN GRAVY FOR THE FOWL

Chop up an onion, and fry it with a sprig of thyme and a bit of butter, and when it is brown, add a good tea-spoonful of moist sugar and a drop of water, and boil all together on the fire until the water is reduced, and the sugar begins to bake of a dark brown colour. It must then be stirred on the fire for three minutes longer; after which moisten it with half-a-pint of water, add a little pepper and salt; boil all together for five minutes, and strain the gravy over the fowl, etc.

ROAST FOWL AND GRAVY

Let us hope that at Christmas, or some other festive season, you may have to dress a fowl or turkey for your dinner. On such occasions I would recommend the following method:--First, draw the fowl, reserving the gizzard and liver to be tucked under the wings; truss the fowl with skewers, and tie it to the end of a skein of worsted, which is to be fastened to a nail stuck in the chimney-piece, so that the fowl may dangle rather close to the fire, in order to roast it. Baste the fowl, while it is being roasted, with butter, or some kind of grease, and when nearly done, sprinkle it with a little flour and salt, and allow the fowl to attain a bright yellow-brown colour before you take it up. Then place it on its dish, and pour some brown gravy over it.

COCKY LEEKY

I hope that at some odd times you may afford yourselves an old hen or cock; and when this occurs, this is the way in which I recommend that it be cooked, viz.:--First pluck, draw, singe off the hairs, and tie the fowl up in a plump shape; next, put it into a boiling-pot with a gallon of water, and a pound of Patna rice, a dozen leeks cut in pieces, some peppercorns and salt to season; boil the whole very gently for three hours, and divide the fowl to be eaten with the soup, which will prove not only nourishing but invigorating to the system.

STEWED LEG OF BEEF

Four pounds of leg or shin of beef cost about one shilling; cut this into pieces the size of an egg, and fry them of a brown colour with a little dripping fat, in a good sized saucepan, then shake in a large handful of flour, add carrots and onions cut up in pieces the same as the meat, season with pepper and salt, moisten with water enough to cover in the whole, stir the stew on the fire till it boils, and then set it on the hob to continue boiling very gently for about an hour and a half, and you will then be able to enjoy an excellent dinner.

Friday, March 25, 2011

BACON AND CABBAGE SOUP

When it happens that you have a dinner consisting of bacon and cabbages, you invariably throw away the liquor in which they have been boiled, or, at the best, give it to the pigs, if you possess any; this is wrong, for it is easy to turn it to a better account for your own use, by paying attention to the following instructions, viz.:--Put your piece of bacon on to boil in a pot with two gallons (more or less, according to the number you have to provide for) of water, when it has boiled up, and has been well skimmed, add the cabbages, kale, greens, or sprouts, whichever may be used, well washed and split down, and also some parsnips and carrots; season with pepper, but _no_ salt, as the bacon will season the soup sufficiently; and when the whole has boiled together very gently for about two hours, take up the bacon surrounded with the cabbage, parsnips, and carrots, leaving a small portion of the vegetables in the soup, and pour this into a large bowl containing slices of bread; eat the soup first, and make it a rule that those who eat most soup are entitled to the largest share of bacon.

COW-HEEL BROTH

Put a couple of cow-heels into a boiling-pot, with a pound of rice, a dozen leeks washed free from grit and cut into pieces, and some coarsely chopped parsley; fill up with six quarts of water, set the whole to boil on the fire, skim it well, season with thyme, pepper, and salt, and allow the whole to boil very gently on the hob for about two hours. You will thus provide a savoury meal at small cost.

SHEEP'S-HEAD BROTH

Get the butcher to split the sheep's head into halves, wash these clean, and put them into a boiling-pot with two gallons of water; set this on the fire to boil, skim it well, add carrots, turnips, onions, leeks, celery, thyme or winter savory, season with pepper and salt; add a pint of Patna rice, or Scotch barley; and all the whole to keep gently boiling by the side of the fire for three hours, adding a little water to make up for the deficiency in quantity occasioned by boiling.

Thursday, March 24, 2011

OX-CHEEK SOUP

An ox-cheek is always to be bought cheap; let it be thoroughly washed in several waters, place it whole in a three gallon boiling-pot filled up with water, and set it to boil on the fire; skim it well, season with carrots, turnips, onions, celery, allspice, pepper, and salt; and allow the whole to boil very gently by the side of the hob for about three hours and a-half, by which time the ox-cheek, etc., will be done quite tender; the cheek must then be taken out on to a dish, the meat removed from the bone, and after being cut up in pieces, put back into the soup again. Next mix smoothly twelve ounces of flour with a quart of cold water, pour this into the soup, and stir the whole on the fire, keeping it boiling for about twenty-five minutes longer; when it will be ready for dinner. One ox-cheek, properly managed, will, by attending to the foregoing instructions, furnish an ample quantity of substantial and nutritious food, equal to the wants of a large family, for three days' consumption.

OATMEAL PORRIDGE FOR SIX PERSONS

To five pints of skim or buttermilk, add a couple of onions chopped fine, and set them to boil on the fire; meanwhile, mix six table-spoonfuls of oatmeal with a pint of milk or water very smoothly, pour it into the boiling milk and onions, and stir the porridge on the fire for ten minutes; season with salt to taste.

THICK MILK FOR BREAKFAST

Milk, buttermilk, or even skim-milk, will serve for this purpose. To every pint of milk, mix a piled-up table-spoonful of flour, and stir the mixture while boiling on the fire for ten minutes; season with a little salt, and eat it with bread or a boiled potato. This kind of food is well adapted for the breakfast of women and children, and is far preferable to a sloppy mess of tea, which comes to more money.

Wednesday, March 23, 2011

BROTH MADE FROM BONES FOR SOUP

Fresh bones are always to be purchased from butchers at about a farthing per pound; they must be broken up small, and put into a boiling-pot with a quart of water to every pound of bones; and being placed on the fire, the broth must be well skimmed, seasoned with pepper and salt, a few carrots, onions, turnips, celery, and thyme, and boiled very gently for six hours; it is then to be strained off, and put back into the pot, with any bits of meat or gristle which may have fallen from the bones (the bones left are still worth a farthing per pound, and can be sold to the bone-dealers). Let this broth be thickened with peasemeal or oatmeal, in the proportion of a large table-spoonful to every pint of broth, and stirred over the fire while boiling for twenty-five minutes, by which time the soup will be done. It will be apparent to all good housewives that, with a little trouble and good management, a savoury and substantial meal may thus be prepared for a mere trifle.

ONION SOUP FOR SIX PERSONS

Chop fine six onions, and fry them in a gallon saucepan with two ounces of butter or dripping fat, stirring them continuously until they become of a very light colour; then add six ounces of flour or oatmeal, and moisten with three quarts of water; season with pepper and salt, and stir the soup while boiling for twenty minutes, and when done, pour it out into a pan or bowl containing slices of bread.

Thursday, March 17, 2011

PEA SOUP FOR SIX PERSONS

Cut up two and a-half pounds of pickled pork, or some pork cuttings, or else the same quantity of scrag end of neck of mutton, or leg of beef, and put any one of these kinds of meat into a pot with a gallon of water, three pints of split or dried peas, previously soaked in cold water over-night, two carrots, four onions, and a head of celery, all chopped small; season with pepper, but _no_ salt, as the pork, if pork is used, will season the soup sufficiently; set the whole to boil very gently for at least three hours, taking care to skim it occasionally, and do not forget that the peas, etc., must be stirred from the bottom of the pot now and then; from three to four hours' gentle boiling will suffice to cook a good mess of this most excellent and satisfying soup. If fresh meat is used for this purpose, salt must be added to season it. Dried mint may be strewn over the soup when eaten.

POTATO SOUP FOR SIX PERSONS

Peel and chop four onions, and put them into a gallon saucepan, with two ounces of dripping fat, or butter, or a bit of fat bacon; add rather better than three quarts of water, and set the whole to boil on the fire for ten minutes; then throw in four pounds of peeled and sliced-up potatoes, pepper and salt, and with a wooden spoon stir the soup on the fire for about twenty-five minutes, by which time the potatoes will be done to a pulp, and the soup ready for dinner or breakfast.

Monday, March 14, 2011

ECONOMICAL POT LIQUOR SOUP

A thrifty housewife will not require that I should tell her to save the liquor in which the beef has been boiled; I will therefore take it for granted that the next day she carefully removes the grease, which will have become set firm on the top of the broth, into her fat pot; this must be kept to make a pie-crust, or to fry potatoes, or any remains of vegetables, onions, or fish. The liquor must be tasted, and if it is found to be too salt, some water must be added to lessen its saltness, and render it palatable. The pot containing the liquor must then be placed on the fire to boil, and when the scum rises to the surface it should be removed with a spoon. While the broth is boiling, put as many piled-up table-spoonfuls of oatmeal as you have pints of liquor into a basin; mix this with cold water into a smooth liquid batter, and then stir it into the boiling soup; season with some pepper and a good pinch of allspice, and continue stirring the soup with a stick or spoon on the fire for about twenty minutes; you will then be able to serve out a plentiful and nourishing meal to a large family at a cost of not more than the price of the oatmeal.

HOW TO BOIL BEEF

Put the beef into your three or four gallon pot, three parts filled with cold water, and set it on the fire to boil; remove all the scum that rises to the surface, and then let it boil gently on the hob; when the meat has boiled an hour and is about half done, add the parsnips in a net, and at the end of another half hour put in the cabbages, also in a net. A piece of beef weighing five or six pounds will require about two hours' gentle boiling to cook it thoroughly. The dumplings may, of course, be boiled with the beef, etc. I may here observe that the dumplings and vegetables, with a small quantity of the meat, would be all-sufficient for the children's meal.

BOILED BEEF

This is an economical dinner, especially where there are many mouths to feed. Buy a few pounds of either salt brisket, thick or thin flank, or buttock of beef; these pieces are always to be had at a low rate. Let us suppose you have bought a piece of salt beef for a Sunday's dinner, weighing about five pounds, at 6-1/2_d._ per pound, that would come to 2_s._ 8-1/2_d._; two pounds of common flour, 4_d._, to be made into suet pudding or dumplings, and say 8-1/2_d._ for cabbages, parsnips, and potatoes; altogether 3_s._ 9_d._ This would produce a substantial dinner for ten persons in family, and would, moreover, as children do not require much meat when they have pudding, admit of there being enough left to help out the next day's dinner, with potatoes.