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As a general rule, I do not believe in prefaces, but feeling bound to submit to the time-honored custom, I am free to con- fess that had I known the labor necessary to produce a first- class "Cookery Book," I should hardly have had the resolution to commence it. However, I have done my utmost to make it useful and acceptable to the ladies of the Dominion of Canada. The recipes have been most carefully compiled, and valuable assistance has been rendered me by friends in the British Isles, France, Germany and the United States, to all of whom I tender my most sincere thanks. I also desire to record my grateful appreciation of the immense success my '•Cookery Book" has met with. The number of orders already received for it convinces me that I have supplied a real want, and that my book will help my sisters to lighten their toil and gladden the hearts of their families. ANNE CLARKE. - ^g^^gg* ' liai * I m -1 'dfe -,'«•■ i.iaiiiii 11'j.tijifeBiiiiiy I K~*lt.ii INTRODUCTORY OBSERVATIONS "The number of inhabitants who may be suppo ted in any country upon its internal produce depends about as much unon the state of tlie Art of Cookery as upon that of Agriculture; but if Oxjkerybe of so much importance, it certainly deserves to be studied with the grcitest of care. Cookery and Agriculture are arts of civilized nations. Savages understand neither oi them."— Count KumforiTs Works, Vol. I. The importance of the Art of Cookery is very great ; in- deed, from the richest to the poorest the selection and prepara- tion of food often becomes ific chief object in life. The rich man's table is luxuriously spread; no amount of money is spared in procuring the rarest delicacies of the season. Art and Nature alike contribute to his necessities. The less wealthy have, indeed, fewer resources, yet these may be greatly increased by the knowledge of what may be called trifling details and refinement in the art of cookery, which depend much more on the manner of doing a thing than on the cost attending it. To cook well, therefore, is immensely more important to the middle and working classes than to the rich, for they who live by the " sweat of their brow," whether mentally orphysically, must have the requisite strength to support their labor. Even to the poor, whose very life depends upon the produce of the hard earned dollar, cookery is of the greatest importance. Every wife, mother, or sister should be a good plain cook. If she has servants she can direct the/ \ and if not, so much the more must depend upon herself To such we venture to give a few general hints. An old saying (to be found in one of the earliest cookery books) : " First catch your hare, etc.," has more significance than is generally supposed. To catch your hare well, you must spend your income judi- ciously. This is the chief thing. In our artificial state o 7 i Li i «8^k ■•!;fi^u>,:iA?:^k.i8HS.:-r-.-;:||j|n 8 Dominion Cook Book. ■m ui society, every income, to keep up appearances, has at least half as much more to do than it can afford. In the selection of provisions, the i^es/ is generally the cheapest. Half a pound of good meat is more nutritious than three times the amount of inferior. As to vegetables buy them fresh. Above all, where an income is small and there are many to feed, be careful that all the nourishment is retained in the food that is purchased. This is to be effected by careful cooking. Cleanliness is an imperative condition. Let all cooking utensils be clean and in order. Uncleanliness produces disorder, and disorder con- fusion. Time and money are thus wasted, dinner spoiled, and all goes wrong. In the cooking of meat by any process what- ever, remember, above all, to cook the juices in it, not out oi it. BOILING. In boiling put the Kieat, if fresh, into cold water, or, if salt, into luke-warm. Simmer it very gently until done. It is a general rule to allow a quarter of an hour to every pound of meat: but in this, as in everything else, judgment must be used according to the bone and shape of the joint, and accord- ing to the taste of the eaters. All kinds of meat, fish, flesh and and fowl, should be boiled very slowly, and the scum taken off just as boiling commences. If meats are allowed to boil too fast they toughen, all their juices are extracted, and only the fleshy fibre, without sweetness, is left ; if they boil too long they are reduced to a jelly, and their nourishing properties are trans- ferred to the water in which they are boiled. Nothing is more diflicult than to boil meat exactly as it should be ; close atten- tion and good judgment are indispensable. ROASTING. In roasting meat the gravy may be retained in it by pricking the jouit all over with a fork and rubbing in pepper and salt.' Mutton and beef n^ay he underdone, veal and pork must be r.*U.i.*»^. ■ -*^- Introductory Observations. well cooked. Young meat generally requires more cooking than old ; thus lamb and veal must be more done than mutton and beef. In frosty weather meat will require a little more time for cooking. All joints for roasting will improve by hanging a day or so before cooking. BROILING. Broiling is the most nutritious method of cooking mutton and pork chops, or beef ard rump steaks, kidneys (which should never be cut open before cooking), etc. Have the gridiron clean, and put over a clear fire ; put the meat on it ; '•keep it turned often." This last is a common direction in books, but the reason why is never stated ; it is to keep the gravy in the meat. By letting the one side of a steak be well done before turning, you will see the red gravy settled on the top of the steak, and so the meat is hard and spoiled. This is cooking the gravy out of, instead of keeping it in, the meat to nourish the consumer. Ne\ stick the fork in the meaty part ; you will lose gravy if you do. Be sure to turn often, and generally the chop or steak is done if it feels firm to the fork ; if not done it will be soft and flabby. It is economical to broil well. Many a very little piece of meat, nicely broiled, with gravy in it, well seasoned with pepper and salt, a very little butter on it, and served up quite hot, will make a better and more nourishing meal than four times the amount of badly cooked in the frying pan. FRYING. Although very bad for chops or steaks, the frying pan is indispensable for some things, such as veal cutlets, lamb chops (sometimes), fish, pancakes, etc. Most meats and fish are usually fried with egg and bread crumbs. The frying pan must be kent clean This is verv essentiaU as the dirt that sticks to the pan absorbs the fat, prevents the meat browning, and turns it a nasty l)lack color. Have a clear brisk fire, as '"iiiilM'IgfeifjMMiBWili r^^*»w^ 10 The Dominion Cook Book. ■i. the quicker meat is fried the tenderer it is. According to what is to be fried, put little or much fat in the pan, fish and pan- cakes require a considerable quantity. The fat must always doi/ before putting the meat into it ; if not it coddles. For veal cutlets a little butter is best and most economical, as it helps to mahe the gravy ; but even this expense may be dispensed with, if incompatible with the income of the family, and yet the cutlets be well cooked. Most have a few slices of bacon with either cutlets or liver ; the fat from this, if the bacon be not rank, will do very nicely ; and if the meat be well flavored and fried quickly, and some nice gravy made to it, few persons would know the difference. Some like thickened and some plain gravy to these fried meats ; some a large quantity, others very little ; all these must be accommodated. To make these gravies, have ready a little burnt sugar to brown with ; empty the pan of the fat, if it be, as is most likely, too rank to use ; put some warm water, as much as you wish to make, in the pan ; mix very smoothly sufficient flour and water to thicken it to taste ; into this put as much butter as you like to use (a little will do, and more will make it richer) ; pepper and salt it sufficiently ; stir it very smoothly into the pan, while the water is only warm ; stir it well until it boils, and brown it with the burnt sugar to your taste. This will be a cheap and very nice gravy for all fried meats ; and where meat is short, chil- dren are very fond of such over potatoes, haricot beans, or even bread in their plates ; and not being too rich or greasy it will not disagree with them. Care must be taken after the gravy is boiled not to let it boil fast for any length of time, as all thickened gravies, hashes, etc., boil away very fast and dry up ; neither must it stand still in the pan ; a whitish scum then settles on the top and spoils the appearance of it. On the plainest and humblest table, dishes may as well look inviting. N. B.— For all frying purposes be particular that the pan is thoroughly hot before using. Ml wmmmm ig to what and pan- st always les. For lical, as it ; may be le family, r slices of he bacon : be well to it, few ened and quantity, To make wn with ; rank to make, in water to )u like to pper and while the 'n it with and very lort, chil- )eans, or greasy it after the "time, as and dry ;um then On the inviting, le pan is *^^^m ■•PjCf I. CroWdSe, of Scotch 8oup-Ingredients-2 gallons of liquor from meat, J4 pint of oatmeal, 2 onions, salt and pepper. Any kind of liquor, either salt or fresh ; remove all fat from it andputinastewpan. Mix the oatmeal with a quarter of a pint of the liquor, into a smooth paste; chop the onions as finely as possible, and put them into the paste, add salt and pepper to taste Allow the liquor to boil before stirring in the paste, boil twenty minutes, stirring occasionally to prevent it getting lumpy. N.B— Salt to be omitted if salt liquor is used. 2 Macaroni Soup-Ingredients 5 cts. worth of bones, i tablespoon- Moi salt and peppercorns, i good sized turnip and 4 lejs 2 carrots. 4 onions, 2 cloves, i blade of mace, i bunch of herbs, i.e. marjoram, thyme, lemon-thyme and parsley, ^ lb. of macaroni. Time required about two and one half hours. Break up the bones and put them into a stewpan with cold water enough to cover them and one quart more. When on the point of boiling put in a tablespoonful of salt to help the scum to rise, then take the turnip, peel it and cut it in quarters ; then take two carrots, wash and scrape them ; take also four leeks, wash and shred them up finely; now take four onions, peel them and stick two cloves into t^^m ; then skim the soup well and put in the vegetables, add a blade of mace and a teaspoonful of peppercorns, then allow soup to simmer gently for two and one-half hours, then take one- quarter pound of macaroni, wash and put in a stewpan with plenty of cold water and a little salt. Allow it to boil until tender then strain off the water and pour some cold water on, to wasli the macaroni again ; then cut in small pieces and it is ready tor tne soup. When the soup is ready for use strum it over tne macaroni. II .•; i A S^-- ,.»■ ■.■o,„0^ S~^^^ESE m^k 'iMum 12 The Dominion Cook Book. ■^'! m 3. Milk Soup— Ingredients— 4 potatoes, 2 leeks or onions, 2 oz. of butter, ixi)per j4 oz- ^^f salt, i pint of milk, 3 tablespoonfuls of tapi- oca. Put two quarts of water into a stewpan, then take four potatoes, peel and cut in quarters, take also two leeks, wash well in cold water and cut them up ; when the water boils put in potatoes and leeks, then add the butter, salt, and pepper to taste. Allow it to boil to a mash, then strain the soup through a cullender, working the vegetables through also ; return the pulp and the soup to the stewpan, add one pint ot milk to it and boil ; when boiling, sprinkle in by degrees tapioca, stirring all the time; then let it boil for fifteen minutes gently. 4. Tapioca Soup — Ingrec'ients— i pint of white stock, I oz. of tapioca, yoli rice, the juice of a lemon. Slice and fry in some good butter three or four large onions ; boiling stock, and stew gently one h^^J; //'.I f p,^°s ^nore ■•I i,°fiflifcii.^#ii -' ■ . j^^^sq-^^ i6 Tmb DoMrifio.N Cook Book. ')1^ \ and some like the taste of freshly grated cocoa nut, but it is by no means generally admired. Send to table with carefully lx>iled rice. The juice of a lemon added before serving is an improvement. IS- Oyster Soup A La Reine— Ingredients— 2 or 3 doz, small oysters, some pale veal stock, 2 qts. of stock, mace, cayenne, I pt. boiling cream. Two or three dozen small oysters to each pint of soup should be prepared. 'J ake the beards and simmer them sepa- rately in a little very pale veal stock thirty minutes. Heat two quarts of the stock, flavor with mace and cayenne, and add the stramed stock from the oyster beards. Simmer the fish in their own liquor, add to it the soup and one pint of boiling cream. Put the oysters in a tureen, pour over the soup, and serve. If not thick enough thicken with arrowroot or butter mixed with flour. 16. Chicken Soup (Brown)— Ingredients— i or 2 fowls, a bunch of herbs, I carrot, i onion, 2 oz. of lean ham, 2 oz. of butter, pepper and salt, 2 qts. of good stock, and a little roux, a few allspice, a little grated nutmeg and mace. Cut up the carrot and onion, and fry in two ounces of good butter a nice light '.^rown, add the ham and fowl cut up small, taking care to break up the bones with a chopper, add the stock and boil until the fowl is cooked to rags ; thicken with a little roux, add the allspice and mace and a little grated nutmeg, color with a little soy, add seasoning to taste. Serve with the soup some plain boiled rice. 17. Beef Gravy Soup-Ingredients-Some beef water, 2 oz. of salt o every gal. of water, 4 turnips, 2 carrots, some celery, 4 young lufrb ^ "^^ ^ ""'°"' -^^ t*-'aspoonful of peppercorns, some savory Various parts of beef are used for this ; if the meat, after the soup IS made, is to be sent to the table, rump steak or the best parts of the leg are generally used, but if soup alone is wanted, part of the shin with a pound from the neck will do very well. 1 our cold water on the beef in the soup pot and heat the soup slowly, the slower the better, letting it simmer beside the fire strain it carefully, adding a little cold water now and then, put in two ounces of salt for every gallon of water, skim again, and put in tour turnips, two carrots, some celery, four young leeks, six Cloves stuck into an onion, half a teaspoonful of peppercorns. w Soups. 17 I I and some savory herbs ; let this soup boil gently for six hours ; Strain 18 Rice-Flour Soup-Ingredients-A little cold broth, 8 oz. of fine Tfce.fluu? 2 q,s. of fastS^oilinu broth, mace, cayenne and salt, 2 dessertspoonfuls of currie powder, juice of ;^ a lemon. Mix to a smooth batter, with a little cold broth, eight oz. of fine rice-flour, and pour it into a couple of quarts of fast boiling broth or gravy soup. Add to it a seasoning of mace and cay- enne witl I little salt if needful. It will require but ten minutes boiling. Two dessertspoontuls of currie powder, and the strained juice of half a moderate sized lemon, will greatly improve this soup ; it may also be converted into a good com- mon white soup (If it be made of real stock) by the addition of three quarters of a pt. of thick cream to the rice. 19 Milk Soup With Vermicelli -Insidients-Salt, 5 pts. of boiling milk, 5 oz. of fresh vermicelli. . u -v Throw a small quantity of salt into five pints of boiling milk, and then drop lightly into it five ounces of good fresh ver- micelli ; keep the milk stirred as this is added to prevent is gathering into lumps, and continue to stir it very frequently from fifteen to twenty minntes, or until it is perfectly tender. Tne addition of a little pounded sugar and powdered cinnamon makes this a very palatable dish. For soup of this description, rice, semolina, sago, cocoa-nut, sago and macaroni, may all be used, but they will be required in rather smaller proportions to the milk. 20 Green Pea 8oup-Ingredients-4 lbs. of beef. >^ pk. of green pea;, I gal. of water, Yz cup of rice-flour, salt, pepper and chopped parsley. Four pounds beef, cut into small pieces, half a peck of green peas, one gallon water, half a cup of rice-flour, salt, pepper and chopped parsley ; boil the empty pods of the peas in the vjater one hour before putting in the beef. Strain them out, add the beef and boil slowly for an hour and a half longer. Halt an houi^ before serving, add the shelled peas, and twenty minutes later, the rice-flour, with salt, pepper and parsley. After adding the rice-flour, stir frequently, to prevent scorching, btrain into a hot tureen. 2T Ceierv Soup— Ingredients— The white part of 3 heads uf celery, >^ a lb. of rice, i onion, i qt. of stock, 2 qls. of milk, pepper and salt, and a little roux. 1^^'. »Wrtiiiiifianiarcls use a pipkin, called in the v< ._ : a " mam. !('/), one pound and a half of "garbanzos," or chick '»eas, one good slice of lean raw ham, and any de fin's (no matter lUW siiuill) of game or poultry. Cook gently with the hd on, skim, and add a litik- ba on cut small, and as much salt as necessary ; cook for anoUicr hall" hour, then pour off the br(/th slowly, to \n used afterwards for the soup and sauce; add as much vegetahii; as yr-i please, thoroughly well washed, tMii' rook over a clear fire uiilil 'otic. About five minutes be- fore t, e 011a is ready, it is de //ipteur in Madrid kitchens to throw in a pii'ce of " chorizo " (black pudding). Serve the meat separately on one dish, the vegetables on another, and in a third the sauce for the whole, either of the following being appropriate. TOMATO. — Cook three or four juicy tomatoes until quite tender, and pass them through a sieve. Add some of the broth, some vinegar and salt, to the puree. PARSLEY. — Pound some young parsley and bread crumbs in a mortar. Moisten with the broth, add vinegar and salt to taste. These sauces should properly be served in a small silver or china bowl, surrounded by vegetables. For the tomato, spring and summer vegetables, and for the parsley sauce, those of autumn and winter are customarily used, with the rigorous exclusion, in both cases, of cabbage. A Cocido compounded of the above ingredients, without the auxiliary black pudding or vegetables, the Spaniards call a •• Puchero," de los enfermas. 29. Spanish Soup (2)— Ingredients— i clove of garlic, 7 well dried Ijcins or almonds, olive oil and water, vinegar and salt, bread crumbs. The second soup, Ajo bianco, or white garlic soup, is more intricate in its manufacture, though compounded of as quaint and unlikely materials. It is extensively eaten in Andalusia. To be completely veracious, I must of necessity commence with that formidable brother to our harmless, necessary little onion — big garlic. Pound one clove of garlic and P'^ven well dried beans, or better still, almonds in a small spice iue. tar to a smooth paste. Moisten this paste with olive oil, drop by drop, then water by degrees, so as to thoroughly .i.c^iporate and amalgamate the whole. Add until it is sufficiently wet to Soups. at Ingredients — yi pt- of f one egg, I gill of soak some V)read, which must he added later on, t^ouring m some vinegar and a Httle salt, 'hen put in the bf> •.d < nimbs, size of half an almond, and all av it to soak. A "ul mixing of the bowl, ; id this quaint ai.d perfc( tly national dish awaits your consumption. 30. Barley Soup (Creme D'Orgc) pearl tiariey, i qt. of white !"rk, ilu cream, H pat of frcth liuttcr, bread Boil half a pt. of pearl barley in a qt. of white stock till it is reduced to a pulp, pass it through a hair sieve, and add to it as much well flavored white stock as will give a puree of the consistency of cream ; put the soup on the fire, when it boils stir into it, off the fire, the yolk of an egg beaten up with a gill of crcar.i ; add half a pat of fresh butter, and serve with small dice of bread fried in butter. 31. Lobster Soup (Bisque) — ingredients— l lobster, butter, pepper, sail and grated nutmeg, bread crumbs, stock, i tablespoon- ful of flour, bread. Pick out all the meat from a lobster, pound it in a mortar with an equal quantity of butter until a fine orange-coU red pulp is obtained ; to this add pepper, salt and grated nutmeg to taste. I'ake as much bread crumhs as there is lobster pi.ip, soak them in stock, then melt a piece of butter in a saucepan, amalgamate with it a heaped tablespoonful of flour ; mix the lobster pulp with the bread crumbs, and put them into the saucepan with the butter and flour, stir well and add more stock until a puree is obtained, rather thinner in consistency than the soup should be. Put the saucei)an on the fire, stirring the contents until they thicken and boil ; draw it then on one side, and carefully skim off superfluous fat, then strain the soup through a hair sieve, make it boiling hot, and serve with small dice of bread fried in butter. 32. Soup made "from Bones— Ingredients— Bones of anyfreshly roasted meat, remnants of any poultry or game, fresh livers, gizzards, necks, combs of any poultry, i slice of lean ham, salt, I onion, I turnip, I leek, i head of celery, 4 carrots, 3 tomatoes, ^ of bay leaf, 3 or 4 cloves, 6 pepper corns, 3 allspice, i bunch of parsley and chervil, tapioca, sago, vermicelli or semolina. Have the bones of any freshly roasted meat— beef, veal, _._,_i. ..«„.'„^., ^-..iff^n <->•• lotviK V-irol'''^" iir^ infr» lnrci<;h pieces, porn., veilisv,-::, liiLiitt.-;! Oi imi..- •-! — j- ----' 1 ' the four first sorts may be mixed with advantage, while mutton and lamb are better alone. Add the carcases or remaining Wia^rjiT* '§^4 '-•.>- M:^ia&k wrmmf-.-- i^^t^ 22 The Dominion Cook Book. limbs of any roast poultry — ducks, fowls, pigeons, geese, turkey or game, and the fresh livers, gizzards, necks, and combs of any poultry you hajipen to be going to cook the same day, and a slice of lean ham if you have it. Put all these together in an earthen soup pan that will stand the fire and will hold one- third more cold water than you require for your soup to allow for the loss in boiling ; fill with water, and place on a brisk fire till it boils. Then add salt (less quantity if there be ham in the soup), one large onion, one large turnip, one large leek, one head of celery, four large carrots, three sliced tomatoes, a quarter of a bay leaf, three or four cloves stuck into a carrot or turnip, six whole peppercorns, three allspice whole, and, finally, a good-sized bunch of parsley and chervil tied together. We find a piece of calfs liver and a fresh young cabbage an im- provement, but this is a matter of taste. When boiling skim thoroughly, and take the pot off the fire, placing it quite at the edge so as merely to simmer gently — or, as the French call it, to smiVe — for six hours at least. The great art in making this sort of simple broth is never to let the fire go down too much, nor to allow the soup to boil too fast, so as not to require filling up with other water to replace what has been consumed — or, rather, wasted by rapid ebullition. Half an hour before you require your soup take it off tho fire and strain through a cullender, then through a fine sieve, and j ut it on a brisk fire. When quite boiling add tapioca, sago, vermicelli, or semolina, scattering it lightly, and allowing one tablespoonful to each person. Rice may also be used, but it requires a full half hour, and consumes Tiore broth. We use this broth as a foundation to every kind of vegetable purees. 33. Oxtail Soup (Clear).— Ingredients— I oxtail, 4 carrots, 4 onions, 2 turnips, i l)unch of herbs, little allspice, i head of celery, 2 qts. of good stock, a little soy, pepper, salt, }i lb. of lean beef. Cut up the oxtail into small pieces, well blanch them in salt and water, boil them in water, throw into cold wr.ter. Cut up the vegetables into small pieces (taking care to save some of the best pieces for boiling to go in the soup to table), throw them into a stewpan with the herbs, allspice, soy, pepper and salt, put the oxtail on the top, cover with the gravy, and cook until the tail is quite tender. When cooked, take out the tail, and cut up half a pound of lean beef quite fine and throw in the gravy, let it boil a few minutes, and strain through a cloth, add t cooke sugar -a 34- '■-H. C watei into < place it sin of tai '■■ ing. care tail. St0V€ . 35. 1^ l 1 f cleai 1 mac quar rem( si the rem Soups. 23 eese, turkey 1 combs of ne day, and ;ether in an hold one- jp to allow a brisk fire be ham in large leek, tomatoes, a a carrot or md, finally, ether. We )age an im- 3iling skim juite at the :h call it, to aking this 1 too much, to require ; consumed lour before 1 through a I brisk fire. ' semolina, ul to eacb 1 half hour, foundation ats, 4 onions, ery, 2 qts. of lem in salt r. Cut up ve some of ble), throw )epper and , and cook ut the tail, id throw in yh a cloth, 34 add the pieces of tail and some pieces of carrot and turnip cooked as follows : Boil the vegetables in water, with a little sugar, salt, and a small piece of butter. Serve very hot. Oxtail Soup (Thick).— Ingredients— I oxtail, 6 carrots, 4 onions, 4 turnips, allspice, i head of celery, I qt. of water, I qt. of stock, a pinch of pepper, sugar and salt, some roux. Cut up the oxtail into small pieces, throw them into cold water with a little salt, bring them to the boil, and throw them into clean cold water. Cut up the vegetables into a stewpan, place the oxtail on the top, cover with the water and stock, let it simmer until the oxtail is quite tender, take out the pieces of tail, add the roux to the gravy, also the sugar and the season- ing Boil well together, strain through a fine hair sieve, taking care to pass the vegetable pulp through, drop m the pieces of tail, and bring to the boil. Let it stand on the side of the stove until wanted. Mock Turtle Soup-Ingredients-A knuckle of veal, 2 cow'l heels, 2 onions, a few cloves, a little allspice, mace and sweet herbs, 2'A qts of water, I tablespoonful of sugar, 2 tablespoonfuls ol walnut, I of mushroom catsup, i tablespoonful of lemon juice, force- meat balls. Put into a large pan or jar a knuckle of veal, two well- cleaned cow-heels, two onions, a few cloves, a little allspice, mace, and some sweet herbs ; cover all with two and a half quarts of water, and set it in a hot oven for three hours 1 hen Remove it, and when cold takeoff the fat very nicely, take away the bones and coarse parts, and when required, put the remainder on the fire to warm, with a tablespoonful of moist sugar, two of walnut, and one of mushroom catsup ; add to these ingredients the jelly of the meat. When it is quite hot put in the forcemeat balls, and add a teaspoonful of lemon juice. 35 36. 37. Mock Turtle Soup— Ingredients— >^ a calfs head, ^ lb. of butter U lb. of lean ham, 2 tablespoonfuls of mmced parsley, a little minced lemon thyme, a little sweet marjoram and basi , 2 onions, a few chopped mushrooms, 2 shallots, 2 tablespoonfuls of flour 1 14 doz. forcemeat balls about the si^.e of a nutmeg ; cayenne and salt, to suit your taste ; the juice of i lemon and i Seville orange, i dessertspoonful of pounded sugar, 3 qts. of best stock. Prnr.eed as in Recipe No. 35 • Onion Soup-Ingredients— Water that has boiled a leg or neck of mutton, I shank bone, 6 onions, 4 car-ots, 2 turnips, salt to taste. I . i I ^ ir« m»*.''»tilg^' it i^iuMs W- % 24 The Dominion Cook Book. Into the water tliat has boiled a leg or neck of mutton put the carrots and turnips, shank bone, and simmer two hours, then strain it on six onions, first sliced and fried a light brown, simmer three hours, skim carefully, and serve. Put into it a little roll or fried bread. 38. Tomato Soup— Ingredients— 8 middling sized tomatoes, i bundle of sweet herbs, I clove of garlic, I onion stuck with 3 or 4 cloves, a little allspice, whole pepper, salt to taste, I qt. of stock, 2 eggs. Take tomatoes, cut them in two, and removing the pips of watery substance, put them in a saucepan, with a bundle of sweet herbs, a clove of garlic, an onion stuck with three or four cloves, some allspice, whole pepper, and salt to taste. _ Place the saucepan on a gentle fire, stirring contents occasionally. When the tomatoes are thoroughly done, turn them out on a hair sieve, remove the onion, garlic, and sweet herbs ; remove also the moisture which will drip from the tomatoes ; then work them through the sieve until nothing remains on thq top but the skins. Have a quart of plain stock boiling hot, stir the tomato pulp into it, and, removing the saucepan from the fire, stir in two eggs, beaten up with a little cold water and strained. Serve over small dice of bread fried in butter. utton put i'o hours, It hrown, into it a s, I bundle )r 4 cloves, , 2 eggs. e pips of lundle of :e or four J. Place asionally. out on a ; remove ben work 5 top but , stir the the fire, strained. rTtt M TTTtTTTTtTTTTTt* U T M T HM rt Fi I s H |: < V OBSERVATIONS ON DRESSING FISH. If the fishmonger does not clean it, fish is seldom very nicely done, but those in great towns wash it beyond what is necessary for cleaning, and so by much washing diminish the flavor. If to be boiled, some salt and a little vinegar should be put in the water to give firmness ; but cod, whiting, and haddock are far better if salted and kept a day ; and if not very hot weather they will be better kept two days. Those who know how to purchase fish may, by taking more than they want for one day, often get it cheaper ; and such kinds as will pot or pickle, or keep by being sprinkled with salt, and hung up, or being fried will serve for stewing the next day, may then be bought with advantage. Fresh water fish have often a muddy smell and taste, to take off which soak it in strong salt and water after it is nicely cleaned, then dry and dress it. The fish must be put in the water while cold and set to do very gently, or the outside will break before the inner part is done. Crimp fish should be put into boiling water, and when it boils up put a little cold water in, to check extreme heat, and simmer it a few minutes. Small fish nicely fried, covered with egg and crumbs, make a dish far more elegant than if served plain. Great attention should be paid to the garnishing of fish, use plenty of horse-radish, parsley and lemon. If fish is to be fried or broiled it must be wrapped in a clean cloth after it is well cleaned. When perfectly dry, wet with an egg (if for fry- ing) and sprinkle the finest bread crumbs over it, then, with a large quantity of lard or dripping boiling hot, plunge the fish into it and fry a light brown ; it can then be laid on blotting paper to receive any grease. Butter gives a bad color, oil fries tUL firvacf- Of->l<->r ll fUor»i '■" V-volro/^ Kronri oriii-nKc Aftpr thp Inn^P of an hour, egg and bread crumb them again, taking care to preserve the shape. After a little time fry them a light color in hot lard. ■ 1 • i \ .. - - , ^-,p-ft-*^a.^.J -J--S^-^..r% POULTRY AND GAMEW^ ? OBSERVATIONS. In choosing ducks be careful to secure those with plump bellies and thick and yellowish feet, and to insure them being tender it is advisable to let them hang a day or two. In choosing turkeys, the hen is preferable for boiling on account of its whiteness and tenderness. Rabbits, when young, have smooth and sharp claws. In selecting a goose choose one with a clean, white skin, plump breast and yellow feet. To choose venison the meat should be fat, clear and bright, the more fat the better the meat. A young fowl has large soft feet and neck. TO CARVE FOWL. Fix the fork firmly in the breast, let the knife be sharply run along the line from i to 2, then downwards to 3, and the wing can be easily removed. Now place the fork inside the leg and gently force from the body, the joint can be readily seen so as cut through. Now draw the knife through the flesh in the direction of 4 to 5, slip knife beneath the merry-thought gently lifting and pressing backwards and it will come off at once. Now for collar or neck bones. These are on each side of the merry-thought, they must be raised by the knife at the broad end and turned from the body towards the "breastbone until the short piece of bonc breaks off. The breast, with the ribs, is now left, the former can be easily disengaged from the ribs by cutting through the latter. 40 ^jB j pmi i mru < i ii,iimB l i i m Poultry and Game. 41 ! , 44 Tni: Dominion Cook Book. add an equal quantity of harn or tongue, as well as a small quantity of trufilcs, all finely minced; toss the whole in a saucepan with a piece of butter, mixed with a pinch of flour; add white pepper, salt, and nutmeg to taste, as well as a little minced parsley ; stir in off the fire the yolks of one or two eggs beaten up with a few drops of lemon juice, and lay the mixture on a plate to cool. Make a paste with some flour, a little water, two eggs, a pinch of salt, and two or three of sugar ; roll it out to the thickness of a penny piece, stamp it out in round pieces three inches in diameter; put a piece of the above mince on each, then fold them up, fastening the edges by moistening them with water. Trim the rissoles neatly with a fluted cutter, dip each one in beaten-up egg, and fry a golden color in hot lard. 102. Chicken (JgIIigcS)— Ingredients— A chicken, i oz. of butter, pepper and salt, ),i packet of gelatine. Boil the chicken as recipe in 97 until the water is reduced to a pint ; pick the meat from the bones in fair sized pieces, removing all gristle, skin, and bone. Skim the fat from the liquor, add an ounce of butter, a. little pepper and salt, and half a packet of gelatine. Put the cut-up cl icken into a mould, pre- viously wetted with cold water ; when tne gelatine has dissolved pour the liquor hot over the chicken. Turn out when cold. 103. Braized Fowl (With Macaroni)— Ingredients -A pair of fowls, 2 onions, butter, 2 slices of bacon, 2 carrots, pepper, salt, a bundle of sweet herbs, stock, i lb. of ril)bon macaroni, 15c. bottle of French tomato sauce, I oz. of butter, Parmesan cheese. Trim a pair of fowls as for boiling, putting a piece of butter •and an onion inside each ; lay in saucepan over two slices of bacon with an onion and two carrots cut in pieces ; add pepper and salt to taste, and a bundle of sweet herbs ; moisten with a little stock, put a piece of buttered paper over the fowls, and set to braize very slowly for an hour, frequently basting with their own liquor. Throw one pound of ribbon macaroni into fast boiling salt water ; when done (twenty minutes) drain off the water, put them into a saucepan with the contents of a fifteen cent bottle of French tomato sauce, and one ounce of butter previously melted ; toss on the fire a few minutes, adding plenty of Parmesan cheese. Place the chickens on a dish with the macaroni round them and serve. ii;l Poultry and Game. 45 104. Broiied Chicken With Mushrooms) -Ingredients— 1 ffnvl, liver, ^i/izard, InUtcr, peiiper and salt, slewed mushrooms. Cut some fowls down tlie hack, truss legs and wings as for boilin^^, with the gizzard and liver under the wing ; haste them well v.ith hutter, sprinkle with pepper and salt, and hroil them slowly over a clear fire, turninf '"requently, and hasting well till cooked ; serve with stewed mushrooms. 105. Piiree of Game— Ingredients— Carcases of roast game, Yz an onion, i carrot, i bay leaf, a small piece of celery, 2 cloves, a little piece of mace, some whole pepper, pinch of salt, stock, Yz lb. lean l)eef. Take any carcases of roast game, say three snipe or two partridges, cut the:n up into convenient pieces, and pack them into a saucepan with half an onion, a carrot and bay leaf, a small piece of celery, a couple of cloves, a little piece of mace, some whole pepper and a large pinch of salt ; pour in just enough stock to cover the contents ; let the whole boil a couple of hours, strain the liquor and put it by ; take half a pound of lean beef, chop it up and pound it in a mortar with all the flesh that can be picked out of the pieces of game, then pass the whole through a sieve, moistening now and then with some of the liquor. Lastly, heat the pur^^e, correct the flavoring if necessary, stir in a piece of fresh butter the size of a wal- nut, serve with fresh sippets rou'-d and poached eggs on the top. 106, Wild Duck (Roast)— Ingredients— Duck, bread crumbs, carrot, pepper and salt, sage and onions, currant jelly, i pinch of cayenne, browned flour. Before roasting, parboil with a small carrot peeled and put inside. This will absorb the fishy taste. If you have no carrot at hand, an onion will have the same effect, but unless you mean to use onion in the stuffing a carrot is preferable. When parboiled throw away the carrot or onion, lay in fresh water for half an hour, stuff with bread crumbs seasoned with pepper, salt, sage, and an onion, and roast till brown and tender, basting half the time with butter and water, then with drippings. Add to the gravy when you have taken up the ducks, one tablespoonful of currant jelly and a pinch of cay- enne. Thicken with browned flour and serve in a tureen. 107. Quail Pie— Ingredients— Puff paste, salt pork or ham, 6 eggs, but- ter, pepper, i bunch of parsley, juice of i lemon. I' % n I i \ \- \\ ttmmm «iM«Wi«| 46 The DoMrN'io.v Cook Book. I i Clean and dress the birds, loosen the joints, but do not divide them, put on the stove to simmer while you prepare puff paste. Cover a deep dish with it, then lay in the bottom some shreds of i)ork or ham, then a layer of hard boiled eggs, a little butter and pepper. Take the bi'rds from the fire, sprinkle with pepper and minced parsley. Sijueeze lemon juice upon them, and upon the breasts of the birds a few pieces of butter rolled in flour. Cover with slices of egg, then shred some ham and lay upon this. Pour in a little of the gravy in which the quails were parboiled, and put on the lid. Leave a hole it the middle and bake a little over one hour. 108. Quails (Roastins With Ham). Prepare the birds as you would grouse, but cover the ham or pork with a sheet of pai)er, having secured the meat with pack thread. Stitch the i)apers on, and keep well basted with butter and water. Roast three quarters of an hour. Remove papers from meat before dishing, and brown quickly. This is a favorite way of cooking (piails. 109. Rabbit Pie— Ingredients— 2 ral)l)its, }:( lb. of fat pork, 4 eggs, pejiper, butter, a little powdered mace, a few drops of lemon juice, putf paste. Cut a pair of ralibits into ten pieces, soak in salt and water half an hour and simmer, until half done, in enough water to cover them. Cut a quarter of a pound of pork into slices, and boil four eggs hard. Lay some pieces of pork in the bottom of the dish, the next a layer of rabbit. Upon this spread slices of boiled egg and pepper and butter. Sprinkle, moreover, with a little powdered mace, j few drops of lemon juice upon each piece of meat. Proceed in this manner until the dish is full, the top layer being pork. Pour in water in which the rabbit was boiled ; when you have salted it and added a few lumps of butter rolled in flour, cover with puff paste, make a hole in the middle and bake for one hour. Cover with paper if it should bake too fast. 110. Rabbit (Stewed)— Ingredients-i rabbit, salted water, dripping or butter, flour, 6 onions, Ji' pt. water. Cut a rabbit in pieces, wash it in cold water, a little salted. Prepare in a stewpan some flour, and clarified dripping or butter ; stir it until it browns. Then put in the pieces of rabbit and keep stirring and turning, until they are tinged with I PoUMkV AMI (IaMK. 47 a little color ; then add six onions, peeled, but not cut up, and half a pint of water. Serve all together in a deep dish. 111. A Gerinan Dish— Ingredients— A tender fowl, salt, pepper, niacf, flour, yolk uf I egg, hot lard, liver, gizzard, parsley. Quarter a tender fowl, season the pieces with pepper and salt and mace ; flour, and then dip them in the beaten up yolk of an egg ; fry a golden color in hot lard ; dish them, garnished with the liver and gizzard fried separately, and with fried pars- ley. Serve either with a salad garnished with hard-boiled eggs or tomato sauce. 112. Giblets (to Stew)— Ingredients— Salt and pepper, butter, I cup of cream, i tcaspoonful of Hour. Do them as directed for giblet-pie (under the head pies) ; season them with salt and pepper, and a very small piece of mace. Before serving give them one boil with a cup of cream, and a piece of butter rubbed in a teaspoonful of flour, 113. Pigeons. May be dressed in so many ways, that they are very useful. The good flavor of them depends very much on their being cropped and drawn as soon as killed. No other biid requires so much washing. Pigeons left from dinner the day before may be stewed or made into a pie ; in either case care must be taken not to overdo them, which will make them stringy. They need only be heated up in gravy, made ready, and force- meat balls may be fried and added, instead of putting a stuffing into them. If for a pie, let beef-steaks be stewed in a little water, and put cold under them, and cover each pigeon with a piece of fat bacon, to keep them moist. Season as usual. 114. Pigeons (to Boil). After cleaning, split the backs, pepper and salt them, and broil them nicely ; pour over them either stewed or pickled mushrooms in melted butter, and serve as hot as possible. 115. Pigeons Roast. Should be stuffed with parsley, either cut or whole ; and seasoned within. Serve with parsley and butter. Peas or asparagus should be dressed to eat with them. 116. To FrcpiarS 5.fiu s rtiSS s tsTnOy :Or st03.SB.t~gi Prepare the bird in the same manner as fowl, and commence to draw the sinews. Break the leg bones close to the feet, h I km ■T;m <« ** « 1 i 48 Tm: Dominion' (.'ook I3ook hang the Ijird on a hook in the wall, thi." liook passing through the break you liavti just made. (It is i)est to have the hook above you). Now, with all your strength, draw the sinews. This i.s a necessity, or the legs will be uneatable. This done, chof) off tiie legs, cut off the neck near the back, just leaving enough skin to turn over it. Retnove the crop, loosen liver, etc., at the neck end. Now cut off vent, remove gut and care- fully draw. Wash and dry with a clean cloth, cut the breast- bone through at botli sides, close to the l)ack, and llatten it with the rolling [)in. Firmly skewer the pinion at right side through the bird until you reach the other. J'ress the legs close to the body, skewering at first and .second joints. Pro- ceed to stuff, skewer over flap of skin, also that at neck. It is now ready for cooking. 117. Turkey (Roast). Having prejjarcd the bird for dressing, stuff with plain forcemeat, pack it up in thin slices of fat bacon, and over this a sheet of buttered paper, put in oven, basting frequently with butter. A quarter of an hour before it is done remove paper and bacon. Sprinkle with a little fine salt just before serving. Garnish with pork sausages and serve with a tureen of gravy. Time for roasting, from two to three hours, accord- ing to size. 118. Forcemeat for Turkey. Take one part of finely shred suet, and two paits of bread crumbs, season with pepper, salt and powdered spices, sweet herbs, and finely minced parsley ; mix all well together, then add as many eggs as will bind the mi.xture into a stiff paste. 119. Gravy for Turkey. Mince an onion finely, fry it in )utter to a dark brown, add three-quarters of a pint of good stock, pepper and salt to taste, a small piece of finely minced ham, a sprig of thyme, and parsley, and a little Worcester sauce. Let the whole boil five or ten minutes, stand on one side till needed, then strain into saucoboat. 120. Chcsiiiut Sauce for Koas>l Turkey. Remove the outer skin from a number of cliestnuts, care- fully excluding any that may be the least tainted. Put them to ( lAMIi. 49 boil in salted water wiili a handful of coriander seeds and a cuuple of bay leaves. When thoroughly done, remove the outer skin and pound the chestnuts in a mortar, adding a little stock (free from fat) now and then. When a smootii paste is obtained, fry an onion in butter to a light color, add the chest- nut paste and sufficient stock to get the sauce of the desired consistency, pepper and salt to taste ; pass through a liair sieve and serve. i2i. Turkey (Boiled). Cover the turkey with hot water and allow it to come slowly to a boil, then remove all scum ; by attending to this there is no need to boil the bird in a cloth. Allow to simmer one and a half hours, or a little longer. Serve with celery, oyster or mushroom sauce. 122, Turkey {Pulled). Divide the meat of the breast 1 ; i/i'.ling instead of cut- ting ; then warm it in a spoonful or luo of white gravy, and a litUe cream, grated nutmeg, salt, and a li'.tle fiour and butter ; don't boil it. The leg should be seasoned, scored and broiled, and put into a dish with the above round it. Cold chicken does as well. 123, Roast Haunch of Venison— Ingredients— Butter, salt, flour and water. Trim the joint neatly, wipe it well with a c 1, rub it over with butter, and sprinkle it with salt ; then ...apit up in a sheet of buttered kitchen paper. Make a paste with flour and water, roll it out to the thi( kness of about half an inch, wrap the joint in this, ai ise up all the openings carefully by wetting the edges ut the sheet of paste ; lastly, pack up the haunch into a shed of well buttered paper, put in the oven for about three hours, basting occasionall) then remove the paste and paper coverings, baste the haunch plentifully with butter, and when nearly done dredge some flour over ii and some salt. Serve on a lot water dish. 124. Hashed Venison— Ingredients— The remains of roast venison, its own gravy, thickening of butter and flour. Cut tiie meat irom tne i)uiies ui ^muu siicc=, .-:■-', n -...--.^ ss sufficient of its own gravy left, prt llic n - into this, as it is preferable to any other. ShouK' ...ere not De enough, put the '^«'^;'V , rmm -^Mi-. 50 The Dominion Cook. Book. bones and trimmings into a stew{)an, with about a pint of good gravy ; let them stew gently for an hour, and strain the gravy, lut a little flour and butter into the stewpan, stirring until brown, then add the strained gravy, and give it a boil up ; skim and strain again, and, when a little cool, put in the slices of venison. Place the stewpan by the side of the fire, and, when on the point of simmering, serve; do not allow it to boil, or the meat will be hard. Send red-currant jelly to table with it. 125. To Truss a Goose. Cut off the feet at join., the pinions at first joint, ."nd the neck close to the back, leaving enough skin to turn over it. Loosen the hver, etc. at neck end. Cut bird open a little above the vent, draw, wash, and dry the inside, and beat the breast bone down with a rolling-pin. Put a skewer through the under part of one pinion, and on through the other. Secure the legs by passing the skewer through the first joint and on through body to reach other. 126. Roast Goose- -Ingredients-Goose, 4 onions, 10 sage leaves, '/ lb. bread crumbs, 2 oz. butter, salt and pepper to taste, i egg. After drawing carefully,wash and wipe. Make a stuffing of above ingredients, put into the body of the goose, and secure It firmly at both ends. Put it into a moderate oven, keeping it well basted. Make a gravy of the giblets and send to table with cranberry or apple sauce. 127. Hashed Game (Cold Meat Cookery) -ingredients- Ihe remains of cold roast goose, 2 onions, 2 oz. of butter, i pt. of boiling water, I dessertspoonful of flour, pepper and salt to taste, 2 tablespoonfuls of mushroom catchup. _ Cut up the goose into pieces of the size required ; the infe- rior joints and trimmings put into a stewpan to make the gravy : slice and fry the onions in the butter of a very pale brown ; add these to the trimmings, and pour over about a pint of boil- ing water; stew these gently for three-quarters of an hour, then skim and strain the liquor. Thicken it with flour, and flavor with catchup, in the above proportion ; add a seasoning of pepper and salt, and put in the pieces of goose ; let these get thoroughly hot through, but do not allow them to boil, nnd serve witn toasted bread. Time, altogether rather more' than one hour. -iii^' it^^s. *A a little salt, then mix with water to a smooth paste; ol . -ste to the eighth of an inch ; line a quart pudding basin with the paste ; cut the steak into thin slices, flour hem, and season with pepper and salt ; put the oysters and the iquor 'hatLwUh them into a saucepan and briAg it to the pom of boUing ; then remove from the fire, and strain the liquor into a ba in • then cut off the beards and the hard parts, leaving only the soft roll the slices of steak, filling the basin with meat and oysters • pour in the stock and liquor from the oysters. Cover with naste and boil three hours. ""' N B.-Be sure the water is boiling before puttmg the pud- ding in. I, A Fillets of Beef (With Ollves)-Ingredients-A piece of rump ^^' steak, pepper, salt, olives, onions, Hour, stock, sauce. Take a piece of rump steak, cut it into slices three-eighths ot an inch thick, and trim them into shape. ^ Melt d en y of butter n a baking-tin, lay the fillets of beef in this, and let hem stand in a warm place for an hour or so ; then sprinkle them wUh pepper and salt, and fry them in some very hot butter li.| ^f^tmtri- 54 The Dominion Cook Book. \4 1 turning them to let Ik ^h sides take color. Stone a quantity of ohvcs, and parboil them. Fry some onions a brown color in butter, .add a little flour, and, when that is colored, as much stock as you want sauce, pepi)er, salt, and spices to taste. Let the sauce boil, then strain it, add the olives, and serve when (luite hot, with the fillets in a circle round them. 135- Grenadlnsof Beef-Ingrcdients-Rump steak, lard, bacon fat, ncli St ^k or gravy, onions, turnips, butter, flour, milk, pepper, salt, and nuunec;. t rr » > Cut some rump steak in slices a little more than half an inch thick, trim them all to the same size in the shape of cutlets, and lard them thickly on one side with fine lardoons of bacon fat. Lay them out, the larded size uppermost, into a flat pan, and put mto it as much highly-flavored rich stock or gravy as will come up to the grenadins without covering them. Cover the pan, and place it in the oven to braise gently for an hour Then remove the cover, baste the grenadins with the gravy, and let them remain uncovered in the oven till the larding has taken color ; they are then ready. Take equal quantities of carrots and turnips, cut into the shape of olives. Boil all these vegetables in salted water, then melt a piece of butter in a saucepan, add a tablespoonful of flour, stir m sufficient milk to make a sauce, add pepper, salt, and a little grated nutmeg, Put all the vege- tables into this sauce, of which there should be just enough to hold them together ; toss them gently in it until quite hot Dress them in the middle of a dish, round them dispose the grenadins in a circle, and, having removed the superfluous fat from their gravy, put this round the grenadins, and serve. 136. Beefsteak Pie-Ingrcdients-Forcemeat, 2 oz. of fat bacon, 2 oz, of brerul-crumbs, parsley, thyme, a small onion, mushrooms, seasoning for forcemeat, salt, pepper and nutmeg, 2 eggs, a tender rumpsteak, shallot, gravy. Make some forcemeat with two ounces of fat bacon, two ounces of bread-crumbs, a little chopped parsley, thyme, a small onion, and some mushrooms; add seasoning of salt, pepper and nutmeg pound in mortar, moistening with the yolks of two eggs. Take a tender rump steak or the under cut of a sirloin of beef cut it in thin shres, season with salt, pepper, and a little shallot. KoU each slice like a sausage with some forcemeat inside border a pie dish, put in the beef and forcemeat, fill it up with good gravy, flavored with Harvey sauce. Cover with puff paste ; tM^-s»e^>'- Meats. 55 of bake in a moderate oven. Make a hole in the top, and add some reduced gravy. 137. Fillets of Beef (a la Ohateaubrlaod)— Ingredients— A piece of sirloin of beef, pepper, salt, oil. Take a piece of the undercut of the sirloin of beef, trim off the fat neatly, and the skin next to it ; cut it across the grain into slices one and one half inches thick, sprinkle them with pepper, dip them in oil, and broil over a clear fire, sprmkle with salt, and serve very hot in a dish garnished with potatoes sciutces an beurn. 138. RoastSlrloin—Ingredientc— Beef, flour, salt and cup of water. *i After the meat has been in the oven one hour, remove dripping, dredge a little flour, sprinkle a little salt, and pour a cupful of water over it, place back in oven and cook for about another hour. Serve with horse radish. 139. Roast Beef and Brown gi-avy— Ingredients— Beef, pepper, salt, 2 lablespoonfuls of flour, onion, bay leaf. It is not everyone who, in preparing roast beef, manages to have the gravy quite right. It is either fat, thick, or too pale. Table Talk gives the following directions : First of all, the meat must be properly roasted or rather baked. Wipe the fat side with a damp cloth, put it in the pan, dust with pepper, put a teaspoonful of salt in the corner of the pan, add a half cup of hot water, and put it at once into a very hot oven. Bake fifteen minutes to every pound, have the oven very hot for the first half hour, and slightly cooler towards the last. Do not add any more water, but baste the meat every ten minutes with the fat that mehs from tlie meat and falls to the bottom of the pan. When the meat is done remove it from tlie pan ; pour off all the fat but about two tablespoonfuls, being very careful to retain all the osmazone, the brown substance in the bottom of the pan. Add to the pan two rounding tablespoon- fuls of flour, stir over the fire until the flour is a dark brown without scorching. Add quickly, all at once, one and a half cups (three gills) of warm water, stir continually until boihng, taste to see if salt enough ; if not, season, add a slice of onion, a b^v leaf, and simmer gently two minutes. Strain through a gravy strainer and serve. If the directions are carefully followed, the gravy will be a nut brown, and entirely free from grease. 56 The Dominion Cook ]]ook. ^1 i . 6 tr i 140. Boiled Beef. Just wash off salt, place in saucepan of boiling water, as soon as it begins to boil skim, now draw to back of stove and let it simmer gently until done. Time allowed, one hour after it boils for each four pounds of meat. 141. Beef (Cold Meat Cookery)-Ingreclientr,-About 2 ll)s. of cold roast beef, i large oniun, i largo carrot, i turnip, i bunch of savory herlis, salt and pepper to tas.te, ;^ pint of gravy, a crust of mashed potatoes. Cut the beef into slices allowing a little fat, put a layer of this at bottom of pie dish, slice vegetables and sprinkle a layer of them upon the meat ; pound the herbs, strew a little over the meat with pepper and salt and proceed in this manner, until the ingredients are used ; pour in gravy ; cover with crust of mashed potatoes. Note.— Parboil vegetables before adding them to meat, and the liquor in which they are boiled can be used in the place of gravy if there is none at hand. 142. Bubble and Squeak (Cold Meat Cookery)-lngre- dienls—A few thin slices of cold boiled beef, a little butter, small cabbage, i sliced onion, pepper and salt to taste. Fry the beef gently in the butter, place them on a flat dish, and cover with fried greens. Savoys can be used. Boil until tender, press in cullender, mince and then put in frying pan with butter and sliced onion and a little salt and pepper. 143. Beef Collops- Ingredients— 2^ lbs. of rump steak, ^4 lb. of butter, I p.> of gravy or water, salt and pepper, shallot minced hnely, i pi l.led walnut, a teaspoonful of capers. Cut thin slices of steak and divide into -ieccs about two inches long and dredge with f^ ■ ; put butter into frying pan and when quite hot add the at and pour upon them the gravy or water ; allow them to iry for three minutes, add a little more butter, put in seasoning and other ingredients and allow the whole to simmer for ten minutes. Serve on hot dish. 144. Beef Sausages— Ingredients— To every lb. of suet allow 2 lbs. of lean beef, scasoiung to taste, a little mixed spice. Chop the suet finely, taking care that there is no skin with It, add pepper, salt and spices ; mix well together, form into flat cakes and fry brown. ti pan I Meats. 57 145 Roast Bullock's Heart -Ingredients— I bullock's heart, «^ lb. suet, 6 oz. of bread crumbs, }{ v'mt of milk, I tablespoonful of chopped parsley, i desertspoonful of chopped mixed herbs, }( lb. of dripping or butter, i pint of gravy or beef-tea. For the sauce— i small onion, a dessertspoonful of flour, salt and pepper, butter the size of an egg, a large spoonful of mushroom catchup. Wash the heart in salt water, taking care to remove all the blood ; wash in a second water and dry with a clean cloth ; be careful to dry it thoroughly ; chop the suet as finely as possible, mix with some bread crumbs the suet, parsley, herbs, salt and pepper ; lastly put in the milk, then proceed to fill all the cavities of the heart with the stuffing ; take a piece of paper, grease it well with butter or dripping, place this over the cavi- ties and tie it on tightly with string ; put one ounce of dripping into the pan, and baste the heart occasionally ; when the gravy boils cut up the onion, sprinkling with pepper and salt, and add to the gravy ; allow it to stew genf/y until about five minutes before the heart is done ; skim occasionally ; when done strain the liquor ; into another saucepan put the butter, and allow it to melt a minute or two ; then add the flour and mix smoothly together ; then pour in slowly the liquor, stirring until it boils and thickens. Then dish up, remove paper, and add to the sauce the mushroom catchup. Immediately pour this sauce round the heart and serve. 146. A Polish Dl&h— Ingredients— About 2 lbs. of rump steak cut thickly, some bread crumbs, butter and salt, I onion. Chop the onion as finely as possible ; make deep incisions in the bee/, take care not to go through; fill the incisions with the bread, etc. ; roll steak, put in stewpan, acling a little butter ; allow to sunmer about two and a half hours. Serve with its own gravy thickened and flavored with catsup or sauce. 147. Beef Olives— Ingredients— Some steaks weighing about ^ lb., a little white pepper and salt, forcemeat made of the lean and fat of veal, a small piece of lean ham or bacon, a bunch of parsley, about }i lb. of bread crumbs, 2 eggs. Cut some steaks, flatten them with a roller, dredge them with a small quantity of white pepper and salt, have some forcemeat made with the fat and lean of veal mixed together, a small piece of lean ham or bacon, parsley, with a few bread cru. .bs, all beaten io a morti>r and mixed with the egg ; lay a ^y^i Hfl 58 The Dominion Cook Book. little over each steak, and roll it up tightly, fastening with a skewer ; dip them in the yolk of an egg, then in crSmbs of bread, and fry them of a pale brown ; dish them with brown sauce seasoned with cayenne. 148. Beefsteak (StufFeU)-Ingrcclicnts~Ahout 2 Ihs. of beefsteak. .iboiu UY.. uf bread crun.bs, savory herbs, needle and thread. Take the Steak an inch thick; make a stuffing of bread herbs, etc., and s{)read it over the steak ; roll it up, and with a needle and coarse thread sew it together. Lay it in an iron pot on one or two wooden skewers, and put in water iust sufficient to cover it ; let it stew slowly for two hours ; longer if the beef is tough ; serve it in a dish with the gravy turned over it To be carved crosswise, in slices, through beef and stuffing. 149. Beef Omelet-Ingredients-3 lbs. of beefsteak, J/ of a lb. of suet, salt and pepper, a little sage, 3 eggs, 6 Boston crackers. Three pounds of beefsteak, three-fourths of a pound of suet chopped fine ; salt pepper and a little sage, three eggs, six Boston crackers rolled ; make into a roll and bake. 150. Beef (Bl-aisCCD-Ingredients-i cupful of stale bread, pepper SleSo^n^ui o?£r'"' ""' °"°"" ' '^^'-^P-"f"'^ of d"PP-g' I Buy a piece of the flank that gives a strip about three times as long as it is wide, so that it can be rolled up easily. Trim off any tough outer skin which may seem too hard to cook, wipe the meat all over with a damp towel, and lay it flat on the table with the outside down ; season it highly with salt and pepper : make a stuffing by soaking a cupful of stale bread in cold water until It is soft, and then squeeze it in a towel to free it from the water ; season it highly with salt and pepper, mix with a table- spoonfu of onion and spread it over the beef, then roll up the beef without displacing the stuffing, and tie it tightly with cord • let two tablespoonfuls of drippings or bacon fat get hot in the bottom of a saucepan just large enough to contain the beef, then brown the beef in the drippings, over a hot fire : when it IS brown dust over it a tablespoonful of flour, turning the beef about until the flour is quite brown, and then cover the meat with boihng water, and season the gravy thus made with pepper and salt ; next put on the cover of the saucep.in .Tp.d if it d-^-s not fit steam-tight, seal it with a thick paste of flour^and'watVr' and set it where its contents will cook slowly for three houra' I I Mkats. 59 15' At tlie expiration of that length of time the meat will probably be tender ; the strings can then be removed, and the beet served with the gravy in which it was cooked. Beef (Stewed)— Ingredients— I tal.lespoonful of butter, 2 sliced onions, 12 wlin.e cloves, allspice, >^ teaspoonful of salt, ^ teaspoon- ful uf black pepper, l pt. of cold water, 2 or 3 lbs. of tender beet, a little Hour, a few sprigs of sweet basil. In a stewpan place a large tablespoonful of butter, in which fry until quite brown two sliced onions, adding, while cooking, twelve whole cloves ; ditto allspice ; half a teaspoonful of salt, and half that quantity of black pepper; take from the fire, pour in a pint of cold water, wherein lay two or three pounds ot tender lean beef cut into small, thick p.eces ; cover closely, and let all stew gently two hours, adding, just before serving, a little flour thickening. A few sprigs of sweet basil is an improvement. IC2 Hunter's Beef-Ingredients— To a round of beef that weighs 25 ■ ll;s., lake 3 »''- <'f saltpetre, 3 ot. of the coarsest sugar, I oz. of cloves, I nutmeg, /z an oz. of allspice, 3 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 tightly with tape, and put it in a pan with a teacup- ful 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 meat should be cut with a very sharp knife, to prevent waste. iKx Baked Ox Toneue-Ingredients-2 eggs, a few cloves, 6oz. "■ of bread crumbs, U\h. of butter, /z pt. of good gravy, red currant jelly. Soak the tongue well in lukewarm water for about twelve hours, scrape and trim it, stick it over with cloves (about twenty-four), and boil slowly according to size for two or three hours. Then take it up and brush it oyer with the yolks of two „nA ^.^^.-.-irio jf .trifh Kread rrnnibs ("six ounces). Ne' . uaRe it to a good brown, basting it constantly with a quarter ot a pound of butter. Put it on a dish, and pour round it halt a pint of good gravy. Serve with red currant jelly. I If •V IV 6o 154. The Dominion Cook Book. Braized Stcak-Ingrciients- slices ofLacon. steak, an oz of butter carro,, turn.,, onion, a hay leaf, a black of mace smaU eM of S.'' ' '' "• "'■'''"°'' ''^°^'" ''''^ °^ ^ teasi'^nful of For this the meat should be well hung and tender and about an tnch in thickness. First cut off all the fat and lay k as.de. then ard the steak by drawing tiny slices of bacon 1 Iv ^ t- I "^ ? ^ °""'^ °^ ''""^'' *" "" f'-yng-pan and fry the steak in this for about a minute, this is to keep in the juices of the meat ; then put into a stewpan two or three small slices of each of the following: carrot, turnip and onion, together with a bay leaf, a blade of mace, and a small piece of lemon p.el • add ha f a pint of good brown stock (this is the quantit /for' about three-quarter of a pound of meat), and stew gently three- quarters of an hour. If no stock is at ' uid, a reaspoonful of extract of beef dissolved in water will answer the purpose. Before dish- mg up, cut up about the quarter of a small carrot, ditto turnip into small strips ; boil them till tender, then drain and place on the steak when serving. The gravy in which the meat is cooked should be carefully strained over it, and for garniture, besides the vegetables already mentioned, it should hive the fat, which must be cut into small dice, and fried for the pur- 155. Beef Tonfi^ue. If it has been dried and smoked before it is dressea it should be soaked over night, but if only pickled a few hours will be siifhcient. Put it in a pot cf cold water over a slow fire for an hour or two before it comes to a boil ; then let it simmer gently for from three to four hours, according to its size • ascertain when it is done by probing it with a skewer. Take the skin off, and before serving surround the root with a paper imvmsh- Mi: ATS. 6i MUTTON. 156. Mutton (to Roast). . Wash the joint and dry in a clean cloth, dredge with a little flour and place in the oven basting continually. About twenty minutes before serving sprinkle a little salt over it, Dour off dripping, strain a little boiling water over the joint, and serve witii red currant jelly. Time, a joint of ten pounds will take about two hours. 157. Lee of Mutton (Boiled). Cut off the shank bone, wash and wipe in a clean cloth, place in saucepan, cover with boiling water, allo^y it to boil up ; then draw to back of stove where it should stand till the finger can stancppcr, a piece of m-ice, about 2 doz. oysters a little water, an onion; a fevv pepper ,rns, about % pt. of good gravy. 1 tablespoonful of flour and butter. Hang it some davs, then salt it well for two days ; bone it, and sprinkle it with pepper and a piece of mace pounded ; lay some oysters over it, and roll the meat up tightly and tie it Stew it n a small quantity of water, with an onion and a tew peppercorns, till quite tender. Have ready a little good gravy S^some o'ysters stewed in it; thicken this with flour and butter, and pour over the mutton, when the tape is taken off. The stewpan should be kept covered. . ^. ._ T -^^:^^'- \ iJf'lp i^utt'^' a little water, enoueh potatoes to fill a small dish, I teacuptul of cream. Lamb chops are excellent cooked this way :-Put theni in a frymg pan with a very little water, s little that it will boil * \ l:ii if ^ -1 62 The DoMiNioNf Cook Book. away by the time the meat is tender; then put in lumps of Initter with the meat and let it brown slowly; there will be a brown, crisp surface, witli a fine lluvor. Serve for breakfast with i)Otatoes cooked thus :— Choose small ones and let them boil till they are tender; drain off the water, and pour over them, while still in the kettle, at least one leacupful of cream ; mash them smooth in this, i6l. Cornettes Dc Mouton—Infjrcdieuts— Some cold mutton with oysters or inu-ihrooms, some hock flour, puff paste, the yolk of an '^gg* vermicelli. Mi,ice some cold mutton with either oysters or mushrooms very finely, as for croquettes. Take some strong stock well flavored with vegetables and highly seasoned, put it in a stew- pan, and thicken it with roux {i.e., butter melted over a slow fire, well skimmed, thickened to a stiff paste with baked sifted flour, and left to cool before use). Let the stock simmer, and stir in tiie roux, taking care to stir always in the same direction ; when a nice and tolerably thick sauce has been madr, add the mince to it, and leave it to cool. Then make some ^ aff paste, roll it out very thin— almost as thin as a wafer— cut it into pieces, and wrap up in them lumps of the prepared mince about the size of a walnut, making small triangular patties. Brush these patties over witli the yolk of an egg. Dip them in un- cooked vermicelli, which will adhere to the egg and paste, and bake them in the oven till the vermicelli is of a pale, golden brown color. Serve them up dry on a folded napkin. These corhcttes should be quite soft inside, and melt in the mouth when eaten. 162. Mouton A L'ltalienne— Ingredients— Slices of underdone leg of mutton, butc^'red white paper, macaroni. For the sauce— a little strong .stock, roux to thicken, juice of a lemon, mushroom catchup to taste, cayenne pepper. Cut some slices of underdone leg of mutton, about half an inch thick. Wrap thetti each in a piece of buttered white paper, and broil them over a clear fire. Then remove the papers as quickly r.s possible, and put the meat in the centre of dish, arranging round it a wall of hot boiled macaroni. Pour over it a sauce made as follows, and serve vfrv hot Tke Sauce :— Take some strong stock, thicken with brown roux and flavor the sauce with lemon juice, mushroom catchup, and cayennne pepper. All these receipts for doing up cold i Meats. 63 nuitton were given by a iiisl-raic I'reiicli rook, and, if followed caref'iUy by a cook who has some taste and discretion in seas- oning, will be found to be very good. 163. Haricot Mutton— Ingredients— Scrag of mutton, a little (Imir, 2 small onions, i hunch of savcry herbs, 3 cloves, pepper and salt, I blade of mace, 2 small carrots, i turnip, a little ugar. Cut the meat into shapely pieces and fry a nice color; sprinkle them with a little Hour, pepper and salt. Put all into a stewpan, just cover with boiling water, then put in your onion stuck with three cloves, the herbs and mace. Allow this to boil very gently till the meat is tender ; take off any fat there may be. Cut up the turnip and carrots (if cut with vegetable cutter they will look nicer) ; fry them in a little sugar to color them ; add these to the meat and allow to simmer for fifteen or twenty minutes. When ready to serve, take out the onion and bunch of herbs. 164. Sweetbreads (LartftC(;--.uircdicnts-A couple of sweet. breads, a few slips of b- .:on, onion , carrots, swcet herbs, pepper, salt, spice to taste, a snu .1 Cj-.aniity ' lich stock. Trim a couple of swe«.'b!..ads, t- )ak them half an hour in tepid water, then i)arboil ther for a tew minutes, and lay them in cold water ; when (luite coid take them out, dry them, and lard thL'm thickly with fine strips of bacon. Put a slice ot fat bacon in ?. stewpan with some onions, carrots, a bunch o sweet herbs, pepper, salt, and spices to taste, and a small quantity of rich stock ; lay the sweetbreads on this, and et tbem gently stew till quite done, basting the top occasionally with the liquor. When cooked, strai.i the liquor, skim oft superfluous fat, reduce it almost to a glaze, brown the larded side of the sweetbreads with a salamander, and serve with sauce over thorn. 165. Sweetbread (Lamb'S)-Ingredients-Sweetbrcads, a ladleful of broth, pepper and salt, a bunch of onions, a blade ot mace, butter and flour, 2 or 3 eggs some cream, parsley, nutmeg, asj .ra- gus-tops. Blanch them, and put them a little while into cold water. Then put them into a stewpan with a ladleful of broth, some oepper and salt, a small bunch of small onions, and a blade of mace; stir in a piece of Duttcruriu liui;:, una =i.c\T na^t ^u- ■-■•■■■ Have ready two i>r three eggs well beaten in cream, with a little minced parsley, and a few grates of nutmeg. Put m some \i m 64 Tjik Domin'ion Cook Book. i „^:i ''ti^'i boiled asparagus-tops to the other things. Don't let it boil after the cream is in ; hut make it hot, and stir it well all the while. Take care it does not curdle. "^66. Irish Stew-Insredients-About 3 lbs. of loin or neck of mutton, 4 Ib-i. potatoes, 4 i.-xrge onions, pepper and salt to taste, and about I pt. of water. Cut the pieces neatly, pare and slice the potatoes not too thm, cut up the onions, now place a layer of potatoes at the bottom of the saucepan, then a layer of mutton and onions, =ieasonmg with pepper and salt ; proceed in this way until the stewpan is full, new put in the water and stew slowly for two hours, keeping the cover on until done. Shake occasion'\lly to prevent burning. ^67. Toad-in-the-Hole vCoId Meat Cookery)~inEredients -6 oz. of Hour, I pt. of milk, 3 eggs, a few slices of cold mutton, pepper and salt to taste, 2 kidneys. Make a batter of flour, milk and eggs, i)utter a baking-dish and pour in the batter. Into this, place a few slices of cold mutton, previously well seasoned, and the kidneys, which should be cut into rather small pieces ; bake about one hour, and send It to table in the dish it was baked in. Oysters or mush- rooms may be substituted for the kidneys, and will be found exceedingly good. 168. Muiton Pie (Cold IVIeat Cookery) - ingredients - I leces of cold leg of mutton, pepper and salt to taste, an eggspoon- lul of mace, a dessertspoonful of minced parsley, a teaspoonful of savory herbs, 4 potatoes, a cup of gravy, crust. Cut into thin sixes, place a layer at bottom of dish, sprinkle some seasoning, a 'ayer of potatoes sliced, and repeat until dish IS full, now add gravy, cover with crust and bake about one hour. 169. Kidneys (Fried). After plunging in boiling water cut them in thin slices, and fry in hot butter ; add pepper, salt, and toss them for a few minutes in rich brown gravy. 170. Kidneys (Grilled). Prepare them as above, cut each kidney in half, and dip them in egg beaten up with salt and pepper ; breadcrumb them, dip them in melted butter, breadcrumb them again, then grill over a slow fire ; serve m^h piquante sauce. t ^ ''M^n,^' s, and a few U Meat:-. 65 171. Mutton (to Carve). Haunch of mutton. Pn-ss the knife to the bone across the knuckl'.- of the joint, along line i to 2 and then cut slices along the whole line from 4 to 3. 172. LesofMutton. Carry the knife sharply down the line from 1 to 2, and slice from either side. The fat will be found at the line 3 to 4. 173. Loin of Mutton. Direct your butcher to well joint the mutton, or it will not be a pleasant task to the carver. Insert the knife at fig. 1 , and if between the bones cut sharply along line i to 2. 174. Fore-Quarter of Lamb. To separate the shoulder from the breast is the point, pass the knife lightly round the dotted line i, 2, 3, 4, and 5, cutUng through the skin, raise with a little force thu shoulder mto which the fork is firmly fixed, it will come away with a little more cutting; now separate the ribs ^ — m from the brisket by cutting through the line 5 to 6, now we can serve our guests, carve the ribs along line from 9 to 10 and the brisket from 7 to 8. 175 Leffof Lamb. Loin, saddle, or shoulder is carved in the same manner as corresponding joints of mutton. -2-t^->SS^, • 1 I i^ ■^■■--*>mm,h'.i.tK '-m 66 The Dominion Cook Book. PORK. 176. Leg of Pork (to Roast). Choose a small leg of fine young pork ; cut a slit in the knuckle with a sharp knife, and fill the space with sage and onion chopped, a little pepper and salt. When half done, score the skin in slices, but do not cut deeper than the outer rind. Apple sauce and potatoes should be served to eat with it. 177 Legof Pork (to Boil). 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 ; skin it as soon as it boils, and frequently after. Allow water enough. Save some of it to make pea- soup. Some boil it in a very nice cloth, floured, which gives a very delicate look. It should be small and of a fine grain. Serve pease-pudding and turnips with it. 178. Loin and Neck of Pork. Roast them. Cut the skin of the loin across, at distances of half an inch, with a sharp penknife. 179. Shoulders and Breasts of Pork. Put them into pickle, or salt the shoulders as the leg; when very nice they may be roasted. 180. Neck of Pork (Rolled)— Ingredients— Neck of pork, force- meal of chopped sage, a few bread crumbs, salt and pepper, 2 or 3 berries of allspice. Pone it ; put a forcemeat of chopped sage, a very few crumbs of bread, salt, pepper, and two or three berries of allspice, over tiie inside ; then roll the meat as tightly as you can, and roast it slowly. iSi. Pork Pic— Ingredients— ':f lb. of lard, i lb. of pork (leg or loin). seasoning, i lb. of flour and .in egg, ^i glass of cold water, Put the lard and water in rather a large saucepan ; place upon the fire ui^d allow to boil (take care it does not boil over, or it will catch fire^ Cut the pork into pieces about an inch square ; when the laid and water are quite boiling pour into ' -oning. and so on until the dish is full ; then put in a little water for gravy ; the skin usually sent with pig's fry put over the top of the dish ; if the skm is not sent, take a piece of whitish brown l^aper and grease it and place upon the dish instead. Bake for about one hour. 1S3. Pork (Pickled). The quantities proportioned to the middlings of a pretty large hog, the hams and shoulders being cut off. Mix, and pound fine, four ounces of saltpetre, a pound of coarse sugar, an ounce of sal-prunel, and a little common salt : sprinKiC trie purk wan suu una urciiw -^ f- ••»; --- --- ,• — rub with the above ; pack the pieces tightly in a small deep tub filling up the spaces with common salt. Place Urge pebbles . i -mi^fm*me-m»r/t ,i 68 The Dominion Cook Book, ] •>i^ on the pork to prevent it from swimming in the pickle which the salt will produce. If kept from air, it will continue very fine for two years. 184. Pork (Hasheci)~Ingredicnt.s— Some remnants of cold roast pork, pepper and salt to taste, 2 onions, 2 blades of mace, i teaspoonful oi flour, I teaspoonful of vinegar, 2 cloves, }4 pt. of gravy. Take the onions, chop and fry them a nice brown ; then take the pork and cut it into thin slices, seasoning with pepper and salt to taste, and add these to the rest of the above ingre- dients ; stew it for about half an hour gently and serve with sippets of toasted bread. 185. Pork Cutlets-Ingredients— Loin of pork, pepper and salt. Cut the loin into chops, take the bone out, and the greater por- tion of the fat ; season with pepper, and place upon a perfectly hot gridiron, and broil for about fifteen minutes. Be particu- lar that they are thoroughly done ; dish, sprinkle with a little salt, and serve plain, or with tomato sauce. 186. Sucking Pig Roast-Ingredients -Pig, S o/.. of bread crumbs, 18 sage leaves, iie])])er and salt, tablespoonful of butter, salad oil to baste with, tablespoonful of lemon juice, y^ pi. of gravy. Stuff the pig with finely grated l)read crumbs, minced sage pepper and salt, and a tablespoonful of butter. Take care these are well blended. After stuffing the pig sew up the slit neatly, truss the legs back, to allow the inside to be roasted put in oven, and directly it is dry have ready some butter tied in a piece of thin cloth, and rub the pig with this in every part. Continue this operation several times while roasting • do not allow the pig to burn in any part. Then take half a pint of gr.avy, a tablespoonful of lemon juice, and the gravy that flowed from the pig ; pour a little of this over the pig, and the remainder send to table in a tureen. Instead of butter for basting many cooks use salad oil as this makes the crackling crisp Before dishing cut off the head and part the body down middle, and lay on the dish back to back. Take care that it IS sent to table very hot, and serve with apple sauce. It will take about two hours for a small pig to roast. 187. Pile's Pettitoes-Ingredients-A slice of bacon cut thin, an ovAor., n hiauc v^: mace. 5 pcpi-.crcorns, 4RpiigM,f thyme, i pt. of gra\7, pepper and salt, thickening cf butter and flour. Put the heart, pettitoes and liver, into a saucepan, add the #^ rnssassEBSK^^ = , .cj a maxaai £.a»asM. r » :kle which tinue very d roast pork, ;aspoonfuI oi )wn ; then th pepper ove ingre- jcrve with id salt. reater por- i perfectly e particu- th a little ead crumbs, sahd oil to iced sage, rake care p the slit J roasted, utter tied very part. : ; do not a pint of lat flowed and the cutter for crackling 3dy down re that it . It will It thin, an ;, I pt. of , add the Meats. 69 l)acon, mace, peppercorns, onion, thyme and gravy ; simmer gently for twenty minutes ; take out the heart and liver and mince very finely ; allow the feet to stew until quite tender, tliey will take about half im hour; then return to the saucepan the liver, thicken the gravy with a little butter and flour, sprinkle a little i)epper and salt, and simmer very gently for five or six minutes, stirring occasionally ; when rea :> dish split the feet, and arrange them round the mince with sippets of toasted bread, and pour the gravy in the center. 188. Pork Cheese— Ingredients— About 2 lbs. of cold roast pork, a dessertspoonful of chopped-up parsley, 5 sage leaves, pepper and s:ilt, .1 bunch of s.-ivory herbs, 2 blades of mace, a littlo nutmeg, ^ Icaspoonful of minced lemon peel, sufficient gravy to fdl the mould. Cut the pork into pieces, but do not chop ; there should be al)out a quarter of fat to a pound of lean ; sprinkle with pepper and salt, pound the slices thoroughly and mince as finely as possible, the parsley, sage, lemon peel, and herbs ; then mix all this nicely together. Place in mould and fill with gravy. Bake a little over an hour. When perfectly cold turn out. 1S9. Sausages— Ingiedients— Pork, fat and lean, sage, pepper and salt, a little allspice. Chop fat and lean of pork together ; season with sage, pepper and salt, and you may add two or three berries of allspice ; half fill hogs' 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 w'th a very little flour be- fore it is fried. .Serve on stewed red cabbage, or mashed pota- toes, put in a form, brown with a salamander, and garnish with the above ; they must be pricked with a fork before they are dressed, or they will burst. 190. Ham (how to boil to give it an excellent flavor) — Ingredients— 2 heads of celery, 2 turnips, vinegar and water, a large bunch of savory herbs, and 3 onions. In choosing a ham, be sure that it is perfectly sweet. To ascertain this stick a sharp knife into it near the bone, when the knife is taken out, it vll have an agreeable smell if the "neat is sweet. If the meat has been hung for a long time, and it is salt and dry, it would be necessary to soak for twenty-four hours, and change the water oftai. Put the meat in a large pot with sufficient water to cover it ; bring it to a boil gradually^ and carefully take off tl.e scum as it rises; when on the point of fji- • 1: ,' it4«MB$MlMM«l«wv<«t««. — -ts^. Vo Thp; Do.mimon Cook TJook. :-a l)oiling pcld the vLgct.r.bl-;; 'xiv.] herl)s ; let it simmer gently unt quite tender, tiicn taki- it out, strip off the skin, cover with brear' r.ispings and put a paper frill round the knuckle. Four hour .vili be sufficient for a ham weighing ten pounds. 191. Ham (Potted)— Ingrc(Hents-2>^ lbs. of lean ham, 3/ lb. of fat, I tcaspuunful of poumlod mace, a saltspoonful of pounded allspice, }i nutmeg, cli.rified butter, pepper. Take some slices of cold ham, cut them small, mixing the lean and fat in the above proportions ; proceed to pound the ham to a fine paste in a mortar ; gradually add the seasoning, and take care that all the ingredients are well mixed, press the mixture into pots, cover with the clarified butter and keep it cool 192. Ham (Baked)— Ingredients— ifam, crust. Allow the ham to soak in water for twelve hc^irs ; vipe it dry, and trim any rusty places unde neath ; cover with a com- mo/1 crust, taking care ti'at it is thick enough to keep tht gravy in ;. have the ovsn at a moderate lieat and hake for ai'Out (o\r hours ; when lone, t- ke off crust and skin, cover with rasping.s, and garnish the iinu<\':V; with .1 paper frill. Very good. 193. To Glaxe a Ham — Ingredients— An egg, salt, melted butter, a cup of p( \uit»':r' crackei, a little cream. After ihe iv-im is skinned and cold, brush all over with beaten egg ; mix the cracker, salt and melted butter with cream enough to make a thick paste ; spread it evenly over the ham and brown in a moderate oven. 194. To Make Lard. Take the inner part of the pig, put into a stone jar, and place in a saucepan of boiling water ; allow it to simmer gently, and as it melts, strain carefully from the sediment ; put ia small jars and keep in a cool place. The fleed makes ex- ceedingly light crust, and is very wholesome. 195. Tripe (to dress)— Ingredients— Tripe, milk and water, onion sauce. Cut away the coarsest fat, take equal proportions of milk and water, and boil for three quarters of an hour. Have ready some onion sauce, and when ready to dish, smother the trine with the sauce, and any that is left send to table in a tureen.' 196. Fried Trlpe~Ingredi«nts— Salt and water, pepper, flour, lard, a tablespoonful of vinegar. ■■i4 Tv^EATK. 7» the Scrape the liii.j veil ; rut into squares the si/c of your hand ; boil in salt and waUr (a tablespoonful of salt to one quart ot water) till verv tender. 'Jhe next day eut into smaller pieces, season with salt and pepper, dredge with flour, fry brown on both sides in a pan of hot lard. When done, take it out, pour nearW all the lard out, add a good gill of boiling water, thicken with flour, mixed smooth with a tablespoonful of vinegar ; season to taste, and pour hot over the tripe. A nice breakfast ' Tripe may be cooked several ways, it can be stewed in gravy with rnushrooms, or cut into collops, sprinkled with chopped onion and savory herbs, and fried a nice brown in clarified butter. 1Q7 TriDQ (Stewed)— Ingredients— 2 qts. of water, pepper and salt, ^^' oniont a pi'^ of L a.ter, 2 tablespoonfuls of cream, nutmeg. 2 slices of buttered toast. See that the tripe is washed very white •. cut up in pieces and nut them into a stewpan with two (iiiarts of water, and pepper and salt to taste. Let boil until quite tender, which will take 'about two hours and a half, or perhaps longer ; have some white onions boiled until quite tender ; then turn them out in a cullender to drain ; then mash them, putting them back into your saucepan (which you have previously wiped out) with a niece of butter, two tablespoonfuls of cream or milk, a grating of nutmeg and a very little salt; sprinkle in a little flour, set the pan on the Are, keeping it well covered, and give it one boil Place at the bottom of a dish two slices of buttered toast, cut in pieces, and put the tripe over it. TO CARVE PORK. Suckins Piff. The first act is to separate the shoulder from the carcase by drawing the knife round the line i,2,3-the£ioulder_wilUhen easily come away. Then take off the leg by cutting round the line 1,2,3 i" the same way as shoulder. T-u- riKc ^'•p ".ove onp.n to the knife-, w vja ■»* ^ ** i m * *«// whTch "should be carried down line ^^^^^^^^^^i;^ 4 to 5. The other half of pig is of course served in the same manner. 72 The Dominion (?ook Book. w i» VWj: Ham. To reach the choice portion take a thin sharp knife, wliicli should he carried down to the bone along hne i to 2. The slices must be thin and even and cut to the bone. Leff of Pork. Carry the knife sharply down to the l)one through the crackling aloi;^ line i to 2. Note. — Other joints do not call for any special remarks as to carving. VEAL. I9« Roast Veal (stuffed) -Ingredients— 3 oz. of l)ruised bread crumbs, 4 oz. of chop[)c'd suet, shallot, thyme, marjoram, and winter savory, 2 eggs, salt and pepper. To eight ounces of bruised crumbs of bread add four ounces of chopped suet, shallot, thyme, marjoram and winter savory, all chopped fuie ; two eggs, salt and pepper 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 pan of the piece of veal, taking care to fasten it in with a skewer. A piece of veal weighing four pounds would require rather more than an hour to cook it thoroughly. 199. Veal (stewed)— Ingredients— 2 qts. of water, i peeled onion, a little salt, % lb, of rice, butter, chopped few blades of mace, a parsley. Break the shank bone, wash it clean, and put it into two quarts of water, an onion peeled, a few blades of mace and a little salt ; set it over a quick fire, and remove the scum a \t rises ; wash carefully a (juarter of a pound of rice, and when the veal has cooked for about an hour skim it well and throw in the rice ; simmer for three quarters of an hour slowly ; when done put the meat in a deep dish and the rice around it. Mix a little drawn butter, stir in some chopped parsley, and pour over the veal. aeo. Veal and Ham Pie— Ingredients— Forcemeat balls, i or 2 eggs, ham and veal, mushrooms, gravy, pie crust, jelly, onions, herbs, lemon peel, salt, cayenne, mace, parsley, whites of eggs. .#^^.. ■ iWg'mmmt'':^^ ir"iii,AiMiW^tiliiiinii im Meats. 73 Cut some thin slices off the leg or neck of veal, free thein from skin and gristle, lard them well, and season with salt and pepper. Have some eggs boiled hard and some thm slices of ham. Make some forcemeat balls with fat bacon, the trim- mings of the veal, chopped onions, parsley and sweet herbs, izrated lemon peel, salt, cayenne and pounded mace. Pound all in a mortar, and bind with one or two eggs. Line a pie dish with good paste, and fill it with layers (not too close)— first one of ham, then one of veal, of forcemeat balls, of the CURS (cut in halves), and so on ; a few mushrooms may be added ; put in some gravy ; lastly, a layer of thin bacon ; and cover all with tolerably thick crust, glaze. Bake for about four hours in a moderate oven. Through the hole in the top insert some good savory jelly-made with ox or calf s foot, knuckle of veal, and trimming of bacon and ham well flavored with onions, more herbs and lemon peel, and cleared with the whites of eggs. Leave till quite cold, then it can be cut with a sharp knife into slices. 201. Veal Pudding— Ingredients— A few pieces of salt pork, butter, pepper, salt, parsley, thyme and flour. Line a pudding mould or tin pail with a rich paste and fill the cavity with bits of veal cut into small pieces ; add a few pieces of salt pork and season to taste with butter, pepper, salt, parsley and thyme, and sufficient boiling water to fill the mould two-thirds full ; dredge with flour and then cover the top with paste, and after placing the cover on firmly, tie a cloth closely over the entire mould, and place it in boiling water and allow it to boil an hour or more. 202 Veal Cake— Ingredients— Some hard boiled eggs, a layer of ham, tongue or sausage meat, salt, pepper, and nutmeg, a layer of veal. • Have some slices of veal ; put a layer of hard boiled eggs into a dish, then a layer of ham, tongue or sausage meat ; season with salt, pepper, and a little nutmeg ; then a layer of veal-- in this way fill up the dish. Bake in the oven with a little water in the dish, keep it covered while baking ; when done put a weight on until cold, then turn it out. A nice dish for breakfast or supper. 203. Veal (Marbled)— Ingredients— Spice, butter, tongue and veal. Take some cold roasted veal, season with spice, beat in a mortar i skin a cold boiled tongue, cut up and pound it to a i 1 (■■ ^ •A # n 1 74 The Dominion Cook IHook. paste, adding to it nearly its weight of Inilter ; put some of the veal into a pol, and slrt-w in lumps oft le pounded tongue ; put m another layer of tiie veal and then more tongue ; press it down and pour clarified butter on top ; this cuts very prettily like veined marhie. White meat of fowls may be used instead ot veal. 204. Veai 8co fro nts— Pepper and salt, crackers, milk and gravy from meat, 2 eggs, butter, Chop somo cold roast or stewed veal very fine ; put a layer on the bottom of a pudding dish well buttered ; season with pepper and salt. Next have a layer of finely-powdered crackers • wet with a little milk or some ' '' ■ y from the meat. 1 roceed until the dish is full ; spread over all a thick layer of cracker-crumbs, seasoned with salt and wet into a paste with milk and two beaten eggs. Stick pieces of butter all over it cover f losely, and bake half an hour ; then remove the cover and iv,ke long enough to brown nicely. Do not get it too dry. 205. Quenelles of Veal-Ingrcdienls-i lb. of veal cutlet, a gill of water, salt, butter, nutmeg, (lour, 4 eggs, /^ gill of cream. Remove the skin from one pound of veal cutlet, and cut it into small pieces. Put into a stewpan a gill of water, a pinch of salt, and a small piece of butter; when boiling stir in as much flour as will form a paste ; when it ;s smooth put it away to eet cold, then take half the quantity of butter that vou have of ., d and half the quantity of paste you have of butter, put the paste into a moitrr, pound it well, then add the butter, pound it, then add the veal ; pound well for ten minutes, add one whole egg three yolks of eggs, salt, pepper, a little grated nutmeg, work well together, pass through a wire sieve, s^^r in half a gill of cream, shape the quenelles with two tablespoons, place them in a well-buttered stew pan, leaving a lear space on one side ; put a good pinch of salt in t' it space, pour in su«icient boiling water to i .er th^ queneU , and le ve them to poach for ten minutes, thea drain them carefully on a cloth : arrange on a dish. * cvighion 206. Fricandeau fc:»r Veal— Ingre<',.nt.s— A filk or ^usr.ion CI stock '^s'^'^-' ^T"' ^'^"°^^' °^^^^^- sweet herbs, salt, pepper," spices," Neatly trim a nice piece of fillet or cushion of veal, lar-l it thickly on one side with bacon Pb e in a large stewp^a a 207. a! • --ivgiwji^aMjKj, .-»*.. jiaa^ij^*' Meats. 75 in spices, hver of slices of bacon, then some r-^-ots and onions cut 1 ces w h a bundle of sweet herbs, ^ ;er, salt and spices o astt lay the piece of veal in the n.. Jle, and moisten with out a p'int of'stock. Let the .neat ^tew gently for two or .hrpe hours basting the top occasionally. Then strain ott tne vy pu i't into a'small sLcepan. skim off superfluous fat add To A little butter mixed smooth with a small quantity of flour ^.d let the gravy reduce nearly to a glaze; pour it over the 'i^^raMle top of which should be previously browned with a Sander it' necessary, and serve with a border of spinach. 207 Rolled Veai-Ingredients-Loin of veal, forcemeat, bacon, bread cn'X TiTgt lemon peel, sweet herbs, salt, cayenne, pounded mace, fat bacon. j r Bone a loin of veal and stuff it with forcemeat made of bacon, bread crumbs and eggs, and flavored with lemon peel, sweet herbs, salt, cayenne and pounded mace. 1 le it up. keep- ing ! he shape of a large sausage ; lay some slices of fat bacon on it and stew gently for four hours in well-flavored stock Let iiiooP, remote from the stock, and put it under heavy weights. When quite cold, gin it. „^fi OAllAff^d Cairs Head -ingredients— A calfs head, 5 table- ao8. 0®"*rf *• .™,ev 4 blades of pounded mace, pepper to taste a ;';a;;d'n;t;nig, a fVw\hick slices'of.ham. the yolks of 5 eggs boded ScairVhe head for ten minutes, then scrape off the hair ; divide the head and remove the brains ; boil for about two hou?s and if tender remove the bones. When this is done flatten i' on the table, sprinkle a thick layer of parsley likewise of ham, .nd cut the yolks of the eggs into rings, and place these upor the ham. then season with pounded mace, white pepper a 1 nutmeg between each layer ; roll the head m a cloth, and e as tT'tly ■ ; possible. Boil for about four hours then remove the pot ; place a heavy weight on the top. Let it remain tui .o\n 'hen remove the cloth and serve. 200 Veal SausaffOS - Ingredients-Equal quantities of lean veal ^' and farbaconra handful of^sage, salt, pepper, a few anchovies. Chop equal quantities of lean veal and fat bacon, a handful of sage, a little salt, pepper and a few anchovies. P^-at all m °J.. . ^^.j .,.u4 fV,L->.u,hl« blended, roll and it, and serve with fried sippets, or on stewed vegetables, 01 op coUops. 76 TiiK Dominion ('ook Rook. * » ' *,« 210. Veal Cutlets In^mliinls .^ U.S. (if ihc l)Cst etui nf ilic ii?n-3i a-'*g g l ' »18*M ' Jtg"' ■ ! .111 ' ..-'. -" ' « l "^"^ J>J.i»i(0: Mkats. 77 213 , few button mushrooms, white pepper and salt to taste, and U. the sauce boil for ten minutes. Tut the saucepan by the d of he fire, and lay the pieces of calf s head m .t ; let them Jet hot owly, but not boil. Just before servmg st.r m off the tl the volks of two t-gs. beaten up with the juice o a lemon, Ind l^rai'ned ; also a sma'll quantity of parsley very finely mmced. Minced Veal-ItiKre'lients-Some remnants of roast or braized ■^ a" f sh^K-.? a liuhc- butter, a little flour, a httlc stock a few Ipdgs of p.u.sle;. pepper an.l salt nutmeg to taste, a few drops of lemon juice, fried bread and poached eggs. Take some remnants of roast or braized veal, trim off all browtted parts, and mince it very finely ; ry a shallot chopped smaU in plenty of butler ; when it is a light straw color add a ZfXh^ch oilour ^nd a little stock, then the minced meat, wt^f chopped parsley, pepper, salt and nutmeg to taste; mix wen add more stock if necessary, and let the mince gradually ,e hot by the side of the fire ; lastly, add a few drops of lemon ^uice Serve with sippets of bread fried in butter round, and the poached eggs on the top. .,4. veal ll.ral"<« 'e ^^i-fTe'Sbt atr .."'.wo'cfS; stock.* Take about two ounces of butter, one carrot, one onion a litt e oarslev sweet herbs, a leaf or two of basil, and a bay leaf, own a large crust of br^ad. and put it in a stewpan with he above th n?s! and fry them until they are brown ; then flour the meat and brown it well, putting it back in the saucepan ; add Tmie stock and baste it in the gravy till done, and keep turn- ing the meat. Simmer four pounds for three or four hours. 215. Stowed Oalfs Head. Wash in three or four waters and remove the brains. Now secure the lead in a floured cloth. Slightly salt enough hot water t?cove?1t, and boil two hours s/ou>/y. Alter washing the Sins carefully ind rejecting the "-"^b-ne and any pieces of skin stew in just enough water to cover them. 1 ake them ouc Sh smooth with a woode.t potato masher, and add a little of masn smoom « ^ ^^^^ ^,n\\iH\. Season with a sprin- K: SV'Vewer-urgiund cloves, chopped parsley and buuer ^?kze"f an egg. I'lace on stove ,n saucepan, sunmo 78 The DoMiNio.v Cock P.ook. until you need it. If the head is teni.'tr, take up and drain. Now SCO le with a sharp kr.ifc and co^ cr with melied biUter. Dredge with flour, place in oven to brown. Send to table with the gravy poured over it. VEAL cARvma Calf's Mead. Insert the knife down to the Lone and cut slices in the direction of the line i to 2 and with these slices place a piece of throat sweetbread cut from 3 to 4. The eye and surrounding Resh are esteemed highly by connoisseurs. The jaw bone removed, some nice lean and the palate, which is called a titbit, lies under the head. Knii .;kle. The dotted line from one to two sufficiently indicates the direction v/hich the knife should take. Fillet of Veal. Cut slices not too thick in the direction of line I to 2. Be careful to cut evenly. a ram. jiutcr. e with id the GENERAL DIRECTIONS RESPECTING CRAVIES. Gravy may be made quite as good of the skirts of beef, and the kidneys, as of any other meat, prepared in the same way. An ox-kidney, or milt, makes good gravy, cut all to pieces, and prepared as other meat ; and so will the shank end ol mutton that has been dressed, if much be not wanted. The shank-bones of mutton are a great improvement to tne richness of gravy ; but first soak them well, and scour them ^ ^^Tarragon gives the flavor of French cookery, and in high gravies is a great improvement ; but it should be added only a short time before serving. 216 A Good Beef Gravy (for Poultry or Ga««e)-f"f =' dieius-->i lb. of lean be', % a pt. of cold water, I small onion, a saltspoonful of salt, a little pepper, a tablespoonful of mushroom catchup or Harvey's sauce, }i teaspoonful of arrowroot. Cut the beef into small pieces and put it and the water mto a stewpan. Add the onion and seasoning, and smimerjently for three hours. A short time before it is required, mix the arrowroot with a little cold water, pour into the gravy, while stirring, add the Harvey's sauce and allow it just to come to the boil. Strain into a tureen and serve very hot. o,-, finvorv Gravy {Thick)-Ingredients— 1 onion, butter, a table- ''^' ^s^SoTff \i pt. of broth or stock, pepper and salt, a small quantity of Worester sauce. Mince one onion fine, fry it in butter to a dark brown and stir in a tablespoonful of flour. After one minute add half a pint of broth or stock, pepper and salt, and a very small quan- tity of Worcester sauce. 218 Gravy for R<^a*t Sseat— Ingrcuienii— v^ravy, '»■'■ *Puta kitchen dish with a sprinkling of salt in it beneath ' V'yi f»? >-- '^' ». '^^jW»«B ^»a «w ?. > a^'« ?a; 80 Tmk Dominion Cook Boor. the incai about twenty minutes I'cforc it is removed from the oven. Then remove, baste the meal, and pour the gravy on the dish intended for serving the joint upon. 219. Gravy for Venison-Ingredients-Remnants of venison, 4 mutton shank bones, a little salt, 2 glasses of water, i dessertspoon- lul of walnut catchup. Brown the venison over a clear fire, and put this with the shank bones and water into a stewpan and allow it to boil very gently for about two hours. Strain an add the catchup and a spnnkhnj; v ( salt. Serve very hot. 220. Stronff Fish Gravy- Ingredients -2 or 3 eels, crust of toasted l)rea2 a head of celery, an onion, a small piece of butter, a little corn flour, and b(jiling water. Put the bones (having previously chopped them), with the remanants of meal, salt, pepper, spice, herbs and celery into a stewpan. Cover with boiling water and allow it to simmer for two hours. Cut up the onion in neat slices and fry in butter a pale brown. Then mix slowly with the gravv from bonM. IJoii ^fteen minutes, strain, then return to stewpan, flavor with catchup or any flavoring that may be preferred. Thicken with .^M ■if%»S«i^ CiRAVIES. ftl the Serve l)uttcr and n<:>ur and just allow it to come to the boil very hot. 22X Gravy -For a Fowl (when there is no meat to make it from) -Ingredients— The feet, li"er, gizzard, and neck of Uie fowl, a lilile browned bread, a slice of onion, a sprig ot parsley and thyme, some pepper and salt, a teaspoonful of mush- room catchup, a little Hour and butter. Wash the feet nicely, and cut them and the neck small ; simmer them with a little browned bread, a slice of onion, a sprig of parsley and thyme, some pepper and salt, and the liver and gizzard, in a quarter of a pint of water, till half wasted. Take out the liver, bruise it, and strain the liquor to it. Theri thicken it with flour and butter, and add a teaspoonful of mushroom catchup, and it will be very good. 224. Veal Gravy— Ingredients— Bones, any cold remnants of veal, I >4 pts. of water, an onion, a saltspoonful of minced lemon peel, a littlt salt, a blade of mace, a few drops of the juice of the lemon, butter and flour. Place all the ingredients (excepting the lemon juice and flour) into a stewpan and allow them to simmer for oi.e hour. Strain into a basin. Add a thickening of butter and flour mixed with a little water, also the lemon juice. Give one boil and serve very hot. Flavor with tomato sauce or catchup. 225, Golorins 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 vfhen cold, t)ottle and cork it close. Add to soup or gravy as much of this as will give a proper color. /7ii " ^ t.U.ycy Of' — . ^c^i^ia^ ^M I flTTrt'TTITrTT'TlTTrTTTTTTTTTH^ 4 SAUGES \^ XlXiLi.H.i.i.l.i ii.lkl.LLi.kjLM OBSERVA'f lOxNS ON SAUCES. The appearance and preparation of sauces are of the highest importance. Brown sauces should not he as thick as white ones, and both should possess a decided character, so that whether sweet or sharp, plain or savory, they would bear out their names. Care is also to be taken that they blend and harmonize with the various dishes they are to accompany. 226. White Sauce— Ingredients— I pt. of milk, 2 or 3 mushrooms, I onion, i carrot, i bundle of sweet herbs, whole pepper and salt to taste, a few cloves, a little mace, i oz. of butter, and i gill of cream. Put into one pint of milk two or three mushrooms, an onion and a carrot cut into pieces, a bundle of sweet herbs • whole pepper and salt to taste, a few cloves, and a little mace; let the whole gently simmer for about an hour, put an ounce of butter into the saucepan, and stir on the fire until it thickens. Finish by stirring in a gill of cream. 227. White Sauce (Volente)-Ingredicnts-A fowl, i lb. of lean veal, I onion, 5 oz. of butter, white stock, a carrot, a bundle of sweet herbs, some whole pepper, a pinch of sugar, 2 oz. of flour. Take a fowl, cut up into small joints, and one pound of lean veal cut into small dice, put both into a saucepan with an onion sliced, an ounce of butter, and a cupful of white stock • keep tossing on the fire for half an hour, taking care that none' of the contents take color ; then add as much white stock as will well cover them, together with a carrot cut into small pieces, a bundle of sweet herbs, some whole pepper, and a pinch of sugar, and let the whole gently simmer for a couple of hours or more. Melt a quarter pound of fresh butter in a sauce- pan, and amalgamate two ounces of flour with it without let- tine the mixturf^ taVf> npv rnlor . ctr-iiV, *u^ „u 1- gradually mto it ; set the saucepan at the edge of the fire to «immer for an hour and a half, skimming the contents carefully I S.M-Tcr.s. 5^3 are of the as thick as haracter, so would bear y blend and mpany. mushrooms, i •er and salt to I gill of cream, ihrooms, an weet herbs ; little mace; Jt an ounce 1 it thickens. I, I lb. of lean I a bundle of 12. of flour. ound of lean >an with an vhite stock; a that none ite stock as t into small •per, and a ■ a couple of r in a sauce- without let- Jove liquor ' the fire to tits carefully 1 nv^.lv turn out the sauce into a basm, from time to tune. .,^^^^'>' ,^" ! ' A This sauce will keep -aid them »d™nce. hen, finely Melt a p.c ^ ^^ a saucepan add %1'"^^ "Xle fry for a minute or two, then minced shallots. 1^' '"f ™°',„lv to make a sauce, and a add gravy stock in f K"*^"' 5"l"" I- ° " pepper, spices and small pinch of powdered ="«<=' ^erte and pepp , ^ ^^^ salt to taste. . Put m the mmced ners Le I ^^^ ^ ^^^^^ L,. Mango Chutney Sauce ^f'.^**!, "•SToTlr. ' i\mS^)i 11.. of P.''". >^/ ?■ "(' „„r„" -^Ib o7 .Iried chili... Tour »ppl«, a li.- "I Po-l""' 8'"!'; „„i„ „lic and Reduce the sugar to a syrup. J™"" *d° ° ed in cold vine- ginger finely in ^^^'^'^//'^^teT core and shce the apples, gar, and allow to dry m the sun , P«' ™{\i j,. when this fhen boil them in a b°""= ^"^^j^^''i°ecoorp"t them into, has been done, and the fP'f ^'=ff ,^°Sining ingredients good sized pan, and m,x the whole o *^;=^°?'™|„4. Stir (as well as the other I'alfb""!^ ™ ^'^'/put into bottles lell until all »- *-"ffl™™^^^^^^ SnTorSd. This"ts''ttio°us chutney and has been well tried and proved. '''°- B^o5"fh?tgThard and cut them into small pieces ; then put them into melted butter. Becloel-lnpe-li'"'' and white pepper, 4 large oiuons. .^^ ? 1^ «4 Thr DoMiNioM Cook Book. 4 ; 1 ^ I - the liquor, and put tiieni Into a saucepan with vinegar enouch to cover them. Add six green or red chihes, four large onions chopped fine, a tcacupful of brown sugar, one of scraped horse radish, a tablespoonful each of cloves and allspice, and a tea- spoonful each of red and white pepper. Let it simmer till soft, put mto jars and keep it air-tight. 232. Cauliflower Sauce-Ingredients-Two small cauliflowers, l/i oz. of butter, i tablespoonful of flour, }^ pint of boiling water pepper and salt to taste, yolks of 2 eggs, juice of a lemon. Boil two small cauliflowers ; when done, pick them out into sprigs and arrange them, head downwards, in a pudding basin which must have been made quite hot ; press them in gently' then turn them out dexterously on a dish, and pour over them the following sauce, boiling hot : Melt one and a half ounces of butter in a saucepan, mix with it a tablespoonful of flour and then aad half a pint of boiling water ; stir till it thickens '; add salt and white pepper to taste ; then take the saucepan off the fire, and stir in the yolks of two eggs beaten up with the juice of a lemon and strained. 233. Mushroom Sauce~Ingredients-A plateful of mushrooms, 3 shallots. 2 or 3 sprigs of parsley, gravy stock, pepper and salt to taste, a small piece of butler, flour. Pick clean a plateful of mushrooms, put them into a saucepan with three shallots chopped up, and two or three sprigs of parsley, cover up with gravy stock, add pepper and salt to taste, and let the whole boil for a couple of hours. Strain the liquor, passing the mushrooms, etc., through a hair sieve. Melt a piece of butter in a saucepan, add a little flour, mix well then add the above. ' 234. Dutch Sauce-Ingredients— 3 tablespoonfuls of vinegar, i lb. of butter, yolks of 2 eggs, pepper and salt to taste. Put three tablespoonfuls of vinegar in a saucepan, and re- duce It on the fire to one-third ; add a quarter of a pound of butter and the yolks of two eggs. Place the saucepan on a slow fire, stir the contents continuously, and as fast as the but- ter melts add more, until one pound is used. If the sauce becomes too thick at any time during the process, add a table- spoonful of cold water and continue stirring. Then put in DCDDer and salt to fnsfp anA i-iUo nr^nt- ^^.^ «-,». t.^ ^^4. iU- sauce boil. When it is made— that is, when all the butter is used and the sauce is of the proper thickness— put the sauce- i^^im^ -fe^i Saucks. 85 pan containing it into another iV.cd with ^valm (not boiling) water until the time of serving. -35 Piquante Sauce (Withoi; Eggs). (,) Melt one ounce of butter, and add gradually two tab e- spoonfuls of white wine vin gar, a shallot and a httle parsley chopped very fine, pepper md snlt ; stir over he fire till it bon (2) Chop up some herbs-thyme parsley tarragon, and a ballot (about a tablespoonful in all)-and put them into a saucepan with one and a half giUs of vinegar; re^ d ce ?o one g U ; add half a pint of broth, strain, thicken with a oux of ha^ an ounce of butter and half an ounce of flour; boil up the sauce, stirring all the time, add a few chopped herbs^ pepper and salt, and serve. (3) The following is taken from "Round the Table : " " Fry some slices of shallots or onions till they assume a light brown color (taking care by frequent stirring that they do not get burnt or done too much) ; add a small piece of garlic, some sweet herbs, and a mixture of equal parts of vinegar and water (or of vinegar and broth), strain and let the whole boil, then stir this mixture into a saucepan containing butter and flour, as for prepared pl^m melted butte. ; add pepper, salt, some minced parsley, and chopped gherkins." 216 Anchovy Sauce-Ingredients-About yi or. of butter, yolk of i ^ f"^hcg^, I tSspoonful of anchovy sauce, cayenne pepper and salt to taste, squares of freshly browned toast. Heat a dinner-plate until it will melt half an ounce of butter placed on it ; take the yolk of a fresh egg, beat it with a fork into the butter, ^d'l o teaspoonful of anchovy sauce, cayenne pepper and salt to ^ane. Have ready some ^^^shly browned squares of toast, dip them into the mixture, covering both sides and serve at once. -.-7 Grill Sauce- Ingredients -I [-'iU of good , ravy. i tablespoonful -'^- c^lshroom catch'up, I of Frer.., nustard, «:f<^^^^^^,X^^^"S a little grated lemon peel, butter, Ho.u a fe^v drjps of lemon jmce Take one gill of good gravy, mi. ^uh it one tablespoonful of mushroom catchup, one of Frencn mustard, a few chopped capers, a little grated lemon peel ; add a thickening of butter and flour and a few drops of lemon juice, simmer till Q^i^^^e hot J __.,,. -^..- the "-n ^^^ «prve. Letis of chicken and game ma7bTtSel1n the"same way, but in making the sauce substitute a tablespoonful of chutney for the chopped capers, ■f4tuimtmm^ ■MMfftWi" v; -Tr 86 Till'; Dominion Cook Book. » and instead of lemon juice julJ a small (luantity of Chili vinegar. 238. Mint Sauce -Injjredienls- A (|ii;intity of mint leave;, eqiia^ quantities of wine-vinegar and watir, and a small portion of sugar. Chop as finely as possible a (luantity of mint leaves previ ously washed ; add to these sufticicnt wine-vinegar and water, in equal parts, to float them, and a small quantity of powdered sugar. Let the sauce stand for an hour before serving. 239. Svireet Sauce— Ingredients— i tablespoonful of flour, 4 table- spoonfuls of water, X P'- of boiling water, sugar or treacle to taste, I oz. of butter, I tablespoonful of lemon juice. Mix a tablespoonful of flour quite smooth in four tablespoon- fuls of water, then stir into it half a pint of boiling water, sugar or treacle to taste; stir over the fire until the sauce boils, when, if allowed, an ounce of butter may be added, with a tablespoonful of lemon juice. When sweetened with sugar, a little nutmeg or ground cinnamon may be used instead of lemon juice, if preferred. A tablespoonful of raspberry jam or any fruit syrup may be used to flavor the sauce, and is gener- ally much liked. 240. Horse Radish Sauce. One teaspoonful of made mustard, one tablespoonful of vinegar, three tablespoonfuls of cream, a little salt, as much horse radish grated as will make it as thick as cream. 241. Mayonnaise Sauce— Ingredients— The yolks of 4 eggs, a tea- spoonful of salt, salad oil, tarragon vinegar, white pepper. Carefully strain the yolks of four eggs into a basin, place it in a cool place, or, if necessary, on ice ; add a teaspoonful of salt, mix well ; then proceed to pour in, a few drops at a time, some salad oil, without ceasing to stir the mixture. When one spoonful of oil is well incorporated with the yolks of the eggs, put in, in the same manner, a teaspoonful of tarragon vinegar ; keep on adding oil and vinegar in the^e proportions until the sauce becomes of the consistency of very thick cream ; then add white pepper to taste, and more salt if necessary. 242. Poor Man's Sauce— Ingredients— A good sized onion, butter, }i pt. of common stock or water, a little vinegar, a little minced parsley, pepper and salt to taste, a tablespoonful of flour. Mince a good sized onion, not too finely, put it into a sauce- pan with a piece of butter equal to it in bulk. Fry till the J !w » -^K ii i ^; tily of Chili ; Icavei, equa^ jrtion of sugar. leaves previ r and water, of powdered ^•ing. flour, 4 tabli;- reacle to taste, • tablespoon- water, sugar sauce boils, ded, with a fith sugar, a instead of 3erry jam or nd is gener- ispoonful of t, as much n. ■ 4 eggs, a tf a- per. sin, place it spoonful of »s at a time, When one 3f the eggs, )n vinegar ; is until the ream ; then y- )nion, butter, little minced ito a sauce- 'ry till the I I Sauces. 87 243- sauce boil up, and it is ready. ^ e»..«>A Tntrrpdients— I pt. of brown stock, P:rth ■ I mtcr into a s.c.vpan and put U - '^e «,e t° -eU | sauce ="'-'';'^™"' ' ,^f:,:^^'nd k t'simme gently for siewDan to the back ot tne stove, anu i^*. o ^ , ho stirred into it ; strain and serve. . '^cranberry Sauce -Ingredients-i c,. of r.pe cranberries. *^- graimlated sugar, a leacupful of water. Wash the berries, and carefully pick them, then put them into a'stewpati wtth t'he above quantity of -ter ; alb- them put into a mould, and when cold it is ready to serve. \,c Peach Sauce-Ingvedients-reaches, water, sugar. Take a quanof dried peaches and soak in water four hours sweeten to ta^e with "j'J^^^-S-^^^..^^,,,, „.. „f .„„„, „.h,. Purinto your stewpan, the onions slieed fry them of J. tde;nr^^'^fsnSa=5,»;^ett through a sieve ; then put in a ^^_"5fP^"_^^^;f,7,';;:\,,,,hroom serve." If a high flavor is wanicu u ^ua.. qu«...... - -1— catchup may be added. SI- 'I ,' *'• 88 Tnic Dominion Cook Book. [^^ ■ \ i 247. Roux (Brown, a thickening^ for soups and gravies) — Ingi.'dicnts — 6 o/. of butter, 9 oz. of flour. Mcll the butter slowly over the fire, raid dredge in very slowly the flour, stirring all the time, and when it turns a light brown color it is done, and can be put aside into ajar ready for use. It will keep good for some time. 248. Roux (White, fu^ thickening^ white sai, ce- Proceed as in the last receipt, hut do not keen it on u. fire so long, and take care not to let it color. 249. Tomato Sauce fngredieiUs — lolbs. ripe l(.iiia;o's, i pt. best brown vinegar, 2 t'/. salt, ji oz. cloves, I o/. allspice, jj lb. white sugar, I oz. garlic, /j oz. black pepjier, /^ o/. cayenne pepper. Wipe the tomatoes clean, aiKl huil or bake till soft ; then strain and rub through a sieve that will retain the seeds and skins. Boil the juice for an hour, then add the aiiove i 'jredi ents (all the spices must bc^iiound). lioil all together for a sufficient time, which may be known by the absence of any watery particle, and by tlie whole becoming a smooth mass ; five hours will generally suffice. Bottle without straining into perfectly dry bottles, and cork securely when cold. The garlic must be peeled. The proportions of spice may be varied ac- cording to taste. 250. OysterSauce— Ingredients— Oysters, butter, a little flour, milk, blade of mace, bay leaf, pepper and s.alt to taste, a little cayenne, u few drops of lemon juice. Parboil the oysters in their own liquor, beard them, and re- serve all the li ...uor. Melt a piece of buLter in a saucepan, add a little flou;. Jhc oyster liquor, and a enough milk to make as much sauci;: ai> is wanted. Put in a blade of mace and a bay leaf tied lege' her, pepper and salt to taste, and the least bit of cayenne. Let the sauce boil, add the oysters, and as soon as they are quite hot remove the mace and bay leaf, stir in a few drops of lemon juice, and serve. 251. Worcester Sauce— Ingredients— Two tablespoonfuls Indian soy, t.vo lablespoonfuL- w.ilnut catchup, one dessertspoonful of salt, one teasi)oonful cayenne pepper, one nutmeg (sliced thin), one doz. cloves, Yi oz. root ginger pounded, a little lemon peel, a small head of garlic divided into cloves, i pt. vinegar, 3 oz. lump sugar. Dissolve the sugar in a little of the vinegar over the fire, add the other ingredients ; {.ut all into a wide-necked bottle. It should stand for a month before using, and is better if shaken SAtTCES. 89 pa and 'try ilowly ;ht brown ^ for use. fire , I pt. best J II). white 'cpper. oft ; then eeda and J i 2:redi her for a e of any th mass ; niiis^ into he garlic aried a*. or Qanne)— n whule pep" im, a pint every day. At the end of the month pour off clear into bottles. It is well to make a quart or three pints at a time. 252. Bread Sauce (to serve with PouH ^ Ingred. -Ciil.l.ls. )i lb. of stale hrea.l, ,.: pers, a I ie of ma-e, a little salt, 2 tahlespoui lu of water. Put tite blets into ,. pu of water, add th' ,nion, pepper, mace salt. Allow it to simmer for an hour, then strain the Zx^r over the bread crumbs. Cover the stewpan and let 1^ tand on the stuve f .r an hour (do not a low it to boil), then be It the sauce up with a fork until it is nice and smooth. Allow it to botl fis^ minutes, stirring well unt.l it is thick, then add cream and serve hot. ,r, r^iner Sauce -Ingre(lients-2 oz. of butter, a tablespoonful o( '"• ^fo^r? a pSt of\oiling stock, pepper an.1 salt, Worcester sauce. ruuwo ounces of butter and a I. >ontul of Aour into a saucepan stir the mixture on the >r,ti it acquires a brown color ; add rather less than a p .t boiling stock, free from fa' V season with pepper, salt, and attle Worcester sauce When the sauce boils throw in plenty of capers; let it boil once more, J'nd it is ready. ^ I Hour, milk, -ayenne, a , and re- pan, add make as id a bay ist bit of soon as ■ in a few Lils Indian ful of salt, , one doz. | small head ar. fire, add Jllle. It if shaken ( ^1 .^■m _a.^ ^j MICROCOPY RESOLUTION TEST CHART lANSI and ISO TEST CHART No- 2) 1.0 i.l 1.25 •■ IIIM IS Ilia II 4 1.4 2.5 1 2.2 2.0 1.8 1.6 A APPLIED IfVMGE Inc il Main Street Ne« York 14609 USA C ',00 - Phone '989 - Fax ■•m^-'f^m^-- m 4-^ ;i *! M H«jtaf ?«rK3g wx jaur:vM rv ^ ^=^5 STOCi<:s ■*'-^"- ^■^^^^'^Ti-T-" "TTBTi-B- 254. Common Stock, Take all the bones of joints, etc., that are available, car- cases and bones of poultry and game (not high), chop them all into convenient pieces and put them into a saucepan together with any scraps of meat, cooked or uncooked, resulting from remnants, the trimmings of cutlets, etc. Add a couple of car- rots, one onion, a bunch of parsley, one bay leaf, a small sprig of thyme, and one of marjoram ; sal*- to taste, a small quantity of white pepper and allspice mixed, and two or three cloves. Fill the saucepan with cold water until it covers the contents by one inch, and set it on the fire to boil slowly for about four hours ; strain the liquor through a cloth into a basin, and when cold, the cake of fat on the top being removed, the stock will be fit for use. 255. Gravy Stock. Place a layer of sixes of onion in a saucepan holding a gallon, over this a layer of fat bacon, and over all about two pounds of shin of beef chopped in small pieces ; one pint of common stock or even water, being poured on the whole, set the saucepan on the fire for one hour, until the liquor is almost evaporated— what is called reduced to a "glaze" — then add sufficient cold common stock or cold watc- to cover contents of the saucepan, and two or three carrots cut in slices, one leek, a head of celery (when in season), or some celery seed, a handful of parsley, half a clove of garlic, a sprig of marjoram and of thyme, a bay leaf, four or five cloves, white pepper and salt to taste. After boiling for about three hours strain off the liquor, and, being absolutely freed from fat, it is ready for use. 256. Veal Stock. Toss a couple of onions, sliced, and one pound of lean veal cut in pieces in a saucepan with some butter until they assume a light color, then add half a pound of ham chopped up small, and moisten with a pint of coramon stock cold and perfectly . «#^i^^i, "ff^i Stocks. 9» frcefioia fat I <-t tlic li'iuor reduce almos' to a "glaze '— then add two (lu.irts v( cold conunon stock, a knuckle of veal, or two. calves' feet, a couple of carrots, head of celery, parsley, hay leaf, thyme, mace, pepper and salt, all in due proportion. After boiling two or three hours strain free from fat and it is ready. 257. White Stock. Put a knuckle of veal, or two calves' feet, together with an old fowl or a rabbit, and a piece of ham about half a pound, all cut up in small pieces, into a saucepan with sufficient water to cover the contents • «he stock should be carefully skimmed as it gradually becomes heated, then put in two carrots, a head of celery, two onions and a bunch of parsley, together with two bay leaves, a sprig of thyme, mace, cloves, pepper and salt to taste, and leave the whole to boU from three to four hours, when it should be strained and freed from fat. 258. Fish Stock. Take a couple of pounds of any kind of fish, such as floun- ders, small eels, or the trimmings of almost any fish that have been filleted ; pack them into a saucepan, with a head of parsley, including the root, a head of celery, two blades of mace, a few cloves, some white pepper and salt to taste, and a bay leaf. Put in as much cold water as will cover the contents of the saucepan, set it to simmer gently for a couple of hours, then strain off the l.quor, and it is ready. m ^ \-: •41 !!» r •XWX^ U t VJZa g ST 'Si isrti. ^0<| VEGETABLES :SaK KSES^fiSKaOKK A ^SS^K^^iS^A^CKiKKK & J OBSERVATIONS. Take care to purchase them perfectly fresh, as this is their chief value and excellence. The middle-sized are preferable to the larger or smaller ; they are more tender, juicy, and are better flavored. Peas and potatoes are seldom worth eating before midsummer. Salads, greens, roots, when first gathered are firm and have a fragrant freshness. Vegetables should be carefully cleaned from insects and nicely washed. Boil them in plenty of water, and drain them the moment tney are done enough. If overboiled, they lose their beauty and their crispness. Bad cooks sometimes dress them with meat, which is wrong, except carrots with boiline oeet. ^ To boil vegetables green, be sure the water boils when you put them in. Make them boil very fast. Don't cover but watch them ; and if the water has not slackened, you may be sure they are done when they begin to sink. Then take them out immediately or the color will change. Hard water especi- ally if chalybeate, spoils the color of such vegetables as should be green . To boil them green in hard water, put a teu^ iful of salt of wormwood into the water when it boils, before th*- vegetables are put in. ^ 259 Vegetable Marrovti (to Boil or Stew). This excellent vegetable may be boiled as asparagus. When boiled, divide it lengthways into fvo, and serve it upon a toast accompanied by melted butler ; or when nearly boiled, divide It as above, and stew gently in gravy like cucumbers.' Care "hould be taken to choose young ones not exceeding six inches in length. 261. .»5i«i*»iiSj, :-m?: VfGF-TAI'.I.ES. 93 260. Spinach. Carefully wash and pick. When that is done, throw it into a saucepan 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 the spinach well with a small piece of'butter ; it must come to table pretty dry, and looks well it pressed into a tin mould in the form of a large leaf, which is sold at the tinshops. A spoonful of cream is an improvement. 261. Spinach— Ingredients— Spinach, butter, pepper and salt, boiled eggs. Wash and pick your spinach very carefully ; drop mto a cupful of boiling water and cook fifteen minutes. Drain thor- oughly through a cullender, then chop quite fine. Return to the stove, add one tablespoonful of butter, pepper and salt to taste ; put in a vegetable dish and garnish with hard-boiled eggs. 262 Potatoes (to Broil). Parboil, then slice and broil them. Or parboil and then set them on the gridiron over a very slow fire, and when thor- oughly done send them up with their skins on. This last way is practised in many Irish families. 263. Potatoes (to Fry). Take the skin off raw potatoes, slif;e and fry them, either in butter or thin batter. 264. Potatoes (to Mash). 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. 26^ Potatoes (Stuffecl)-Ingredients-5 medium-sized potatoes, >^ oz. of butter, i tablespoonful of grated cheese, pepper, salt, and the yolk of I egg. , , . , • 1 • A For these take five of medium size, bake m their skins, and when done cut off a small slice from one end. scoop out the inside, and rub through a wire sieve. Add to it half an ounce of bnttpr. one tablesDOOnful of grated cheese, pepper, salt, and the yolic of an egg. ' Mix well, refill the skins, fit on the slices which were cut off, and put into the oven again for ten mmutes before serving. ■Mh m H 94 266, T'riE Dominion Cook Book. small Lyonnalse Potatoes -inj;rf(iicnt.s--Aluinpof butter, a onion, cold boiled potatoes, ;i Utile parsley. Into a saucepan put a large lump of butter and a small onion finely chopped, and when the onion is fried to an amber color, throw in slices of cold boiled potatoes, which must be thoroughly stirred until they are turning brown; at this moment put in a spoonful of finely chopped parsley, and as soon as it is cooked drain through a cullender, so that the potatoes retain the moisture of the butter and many particles of parsley. 267. Saratoga Potatoes- salt. -Ingredients— Potatoes, boiling lard and Peel, and slice on a slaw-cutter into cold water, wash thor- oughly and drain ; spread between the folds of a clean cloth, rub and pat until dry. Fry a few at a time in boiling lard, salt as you take them out. Saratoga potatoes are often eaten cold. They can be prepared three or four hours before needed, and if kept in a warm place they will be crisp and nice. 268. Bermuda Potatoes (Fried)— Ingredients— 2 oz. of butter, parsley, salt and pepper, a cup of milk, a tablespoonful of flour. Slice the potatoes and put them into bo'ling water ; cook until tender ; remove and put them into a saucepan with two ounces of butter, chopped parsley, salt and pepper and a cup of milk ; cook all together and thicken with a tablespoonful of flour stirred in cold water. 269. Potatoes salt. (Sautees au Beurre)— Ingredients— Butter, Cut with a vegetable cutter into small balls about the size of a marble ; put them in a saucepan with plenty of butter and a good sprinkling of salt ; keep the saucepan covered, and •hake it occasionally until they are quite done, which will be in about an hour. 270. Potatoes (Stewed)— Ingredients- ful of flour. -Milk, I pint, a tablespoon- Peel and cut into small uniform pieces as many potatoes as may be needed. Have ready enough of boiling water (slightly salted) to cover them ; boil until done. Skim them out of the WafPr infn r> HjcVi on<^ nrviir millr rrroTrir /-\Tro»- fVunrvi (r^nA^ -^C ^ ■•-"~ ' ••' •" f.». j.--! ,..- ij"*»/ v'Tvt ii!\.iii ^luai^c Oi a pint of boiled milk, into which has been stirred a taolespoonful of flour previously dissolved in a little cold milk). Cold boiled potatoes can be served in the same way. 2-jl. 272. 275- |^|i^*^-:--''^'^f»«*»^^?f? s;.*?*!s-i«^1^ Veoktable. 95 itter, ,1 Tirnall tid a small > an amber :h must be is moment soon as it toes retain ley. ling lard and wash thor- lean cloth, g lard, salt ^aten cold, ieded, and z. of butter, of flour. Iter ; cook 1 with two and a cup poonful of nts— Butter, ut the size butter and ered, and ich will be tablespoon - lotatoes as ir (slightly out of the lespoonful old boiled - , Po-^atO Balls -Inere