Chapter 3

This may be either roasted or baked. Serve with red-currant jelly.

Neck of Mutton.

This is boiled, and requires long and gentle cooking. Serve with caper sauce.

Fore Quarter of Lamb.

This joint should be roasted or baked. Serve with mint sauce.

Leg of Lamb.

This may be either roasted, baked, or boiled. Serve, if roast, with mint sauce; and if boiled, with _maître d'hôtel_ sauce.

Shoulder of Lamb, Saddle of Lamb, Loin of Lamb

All these are either roasted or boiled, and served with mint sauce.

Fillet of Veal.

Stuff it with veal stuffing and make into nice round shape; fasten it securely with string and skewers, and roast or bake it. Serve with cut lemon, and send some boiled ham, pork, or bacon to table with it. Use a pint of thin melted butter, instead of water, for making the gravy.

Breast, Shoulder, and Loin of Veal.

These are all roasted. Thin melted butter is used to make the gravy for them, and cut lemon is served with them.

Knuckle of Veal.

This is boiled, and served with one dessertspoonful of chopped parsley added to one pint of melted butter.

Leg of Pork.

This must be roasted or baked, the skin having been previously scored with a knife. Serve it with apple sauce.

Chine of Pork.

Stuff it with pork stuffing (see Forcemeats) and roast it. Serve with apple sauce.

Spare Rib of Pork.

This is roasted, the skin having previously been scored. Serve it with apple sauce.

Hand of Pork.

Soak it for two or three hours before cooking, and boil it. Serve with pease pudding.

Leg of Pork.

This joint is also salted and boiled. It is served with pease pudding.

To Cook a Ham.

Put into lukewarm water, to which has been added one pint of old ale. Simmer it very gently until quite tender. For a ham always allow twenty-five minutes to each pound, and twenty-five minutes over. Let it get cold in the liquor in which it boiled, then remove the rind and carefully cover with raspings.

Bacon.

Cook like ham, taking care that it is simmered until perfectly tender. Remove the skin and cover with raspings.

Pickled Pork.

Put it into lukewarm water and simmer gently until tender.

POULTRY AND GAME.

Roast Goose.

_Ingredients_--1 Goose. Sage and onion stuffing. 1½ oz. of flour. 1 onion. 1 apple. 3 sage leaves. ½ lb. of gravy beef. 1 quart of water.

_Method._--Stuff the goose by placing the sage and onion forcemeat inside it.

Then truss it nicely and roast it from one and a half to two hours.

If it is a large one, two hours; if a small one, one and a half hours.

To make the gravy, simmer the giblets in water for three hours with half a pound of gravy beef cut in pieces, a sliced onion, apple, and three sage leaves, pepper and salt.

Then stir in a thickening made of the flour, and colour the gravy with a little burnt sugar. If liked, a glass of port wine may be added.

Pour a little gravy round the goose, and serve the rest in a tureen.

Apple or tomato sauce should be served with roast goose.

Roast Turkey.

_Ingredients_--1 turkey. Some veal forcemeat (omitting the suet). 1 lb. of gravy beef. 3 pints of water. 1 onion. 2 oz. of flour.

_Method._--Place the forcemeat inside the turkey, and truss it nicely.

Roast it from one and a half to two and a half hours.

Make the gravy by simmering the giblets and beef in the water with the onion for three hours.

Thicken the gravy with the flour, and pour a little round the turkey.

Serve the rest in a tureen.

Place some fried or baked sausages round the turkey, and serve with bread sauce.

Boiled Turkey.

A small turkey is sometimes boiled like a fowl, and served with oyster, celery, or Béchamel sauce.

Roast Duck.

_Ingredients_--1 duck. Some sage and onion stuffing. Rather more than 1 pint water. 1 oz. of flour. 1 onion. 1 apple. ¼ lb. of gravy beef, or 2 or 3 bones.

_Method._--Stuff the duck by placing the forcemeat inside it.

Truss it nicely, and roast it from three-quarters of an hour to an hour, according to its size.

Make the gravy by simmering the giblets in the water with the beef or bones, onion, apple, pepper and salt, for two hours.

Thicken it with the flour, and colour carefully with burnt sugar.

Pour a little gravy round the duck, and serve the rest in a tureen.

A glass of port wine may be added to the gravy if liked.

Apple or tomato sauce should be served with roast duck.

Ducklings.

These are cooked and served like ducks, and take from twenty to forty minutes to roast, according to their size.

Roast Hare.

_Ingredients_--1 hare. Some veal forcemeat. ½ lb. of gravy beef. 1 pint of water. 1 onion. 1 oz. of flour. Pepper and salt.

_Method._--Stuff the belly of the hare with the forcemeat, and sew it in.

Truss it nicely, and roast it from one and a quarter to two hours, according to its size, basting it constantly.

To make gravy, cut the beef into small pieces, and simmer in the water, with the onion sliced, for three hours. Thicken it with the flour, and add, if liked, a glass of port wine.

Pour a little gravy round the hare, and serve the remainder in a tureen.

Jugged Hare.

_Ingredients_--1 hare. Some veal forcemeat. 2 oz. of butter. 1 onion, stuck with 6 cloves. 2 glasses of port wine. 1½ pint of gravy or stock. 1 lemon.

_Method._--Dry the hare well and cut it in pieces.

Fry them in the butter.

Then remove them and fry the flour a nice brown.

Pour in the gravy or stock, and stir until it boils.

Then put the stock into an earthenware jar with the hare, onion, thin rind and juice of the lemon, and pepper and salt to taste.

Cover the jar close, and put it into a moderate oven, where it must simmer gently from three to four hours until the hare is quite tender.

Make some balls of veal forcemeat, to which the chopped liver of the hare has been added, and either fry or bake them.

Add them to the jugged hare, and, last of all, pour in the wine.

Serve with red-currant jelly.

Roast Rabbit.

_Ingredients_--1 rabbit. Some veal forcemeat. Some nice gravy (_see_ Gravy).

_Method._--Fill the belly of the rabbit with the forcemeat, and sew it in.

Truss it nicely, and roast it from three-quarters to one hour, basting constantly.

Pour a little gravy round it, and send some to table in a tureen.

Serve with red-currant jelly.

Boiled Rabbit.

_Ingredients_--1 rabbit. Some onion or _maître d'hôtel_ sauce.

_Method._--Boil the rabbit gently from half an hour to an hour, according to its size and age.

Serve it with onion or _maître d'hôtel_ sauce.

Stewed Rabbits.

_Ingredients_--2 rabbits. 4 large onions. 3 pints of water. 2½ oz. of flour. Pepper and salt to taste.

_Method._--Cut the rabbits into joints, and slice the onions.

Put them with the water into a large stewpan, and simmer for one hour or more until the rabbits are tender.

Then make a thickening of the flour and stir it in, letting it boil well.

Put the rabbit on a hot dish, and pour the gravy over.

Ragout of Rabbit.

_Ingredients_--1 rabbit. 1 onion stuck with 6 cloves. 2 oz. of butter or dripping. 1 oz. of flour. 1½ pint of water or stock. Pepper and salt to taste.

_Method._--Cut the rabbit into neat joints, and fry them in a stewpan in the butter or dripping.

When brown remove them and fry the flour.

Then pour in the water or stock, and stir until it boils.

Put in the pieces of rabbit with the onion, and pepper and salt to taste.

Simmer gently for about one hour or more until quite tender.

Serve the rabbit on a hot dish, and strain the gravy over it.

Roast Pheasant.

_Ingredients_--1 pheasant. Half a pint of gravy. Butter.

_Method._--Roast the pheasant nicely for three-quarters of an hour or an hour, according to its size, basting it constantly with butter.

Make a nice gravy for it (_see_ Gravy), and serve it with bread sauce and browned crumbs.

Wild Duck.

_Ingredients_--Wild duck. Half a pint of gravy (_see_ Gravy). Lemon juice. Butter.

_Method._--Roast the wild duck nicely before a clear fire for thirty or forty-five minutes, basting it constantly with butter.

Sprinkle over it a little cayenne and salt, and a few drops of lemon juice.

Serve the gravy in a tureen.

If liked, a glass of port wine may be poured over the duck.

Partridges.

Partridges should be nicely roasted before a clear fire from twenty-five to thirty minutes.

Serve with a little gravy and bread sauce.

Browned crumbs are also handed with them.

Grouse.

Roast these birds before a nice clear fire, basting constantly with butter.

Serve with gravy, bread sauce, and browned crumbs.

Woodcocks and Snipes.

These birds should be nicely trussed but not drawn.

Roast them carefully from twenty to thirty minutes, basting constantly.

Place under them rounds of toasted bread, buttered on each side, to catch the trail as it drops, as this is considered a delicacy.

When cooked, lay the toast on a hot dish, place the birds on it, and pour a little good gravy over.

Boiled Fowl.

Truss nicely and flour the breast slightly.

Fold it in buttered paper, and tie securely with string.

Boil in stock or water, according to the directions given for boiling meat for three-quarters of an hour to one hour and a half, according to its age and size.

Serve with white, egg, or _maître d'hôtel_ sauce poured over it.

Roast Fowl.

Truss nicely and roast, according to directions given for roasting meat, for three-quarters of an hour to one hour and a half according to its age and size.

Serve with bread sauce and some gravy (_see_ Gravy).

Braised Partridges.

_Ingredients_--A brace of partridges. A small piece of carrot, turnip, and onion. 2 tomatoes. 1 pint of good second stock. 1 wineglass of sherry. Pepper and salt to taste.

_Method._--Truss two partridges as for boiling.

Put at the bottom of a stewpan the vegetables cut in small pieces.

Lay the partridges on the top and pour in the stock and sherry; these should be sufficient to come half way up the partridges.

Cover with buttered paper.

Put the lid on the stewpan and simmer very gently until the partridges are tender.

Then put them on a baking tin in the oven to brown them.

Strain the stock and boil it rapidly down to a glaze.

Serve the partridges with the glaze poured over them.

SAVOURY MEAT DISHES.

Stewed Steak.

_Ingredients_--1½ lb. of steak. 1 piece of carrot, turnip, onion, and celery. 1 pint of water. 1 oz. of dripping. 1 oz. of flour. Pepper and salt.

_Method._--Cut all the fat from the steak.

Make the dripping hot in a stewpan and fry the steak in it.

Then put in the vegetables, and pour in the water, adding pepper and salt.

Simmer the steak gently from three to four hours, until quite tender.

When quite cooked, remove it from the gravy.

Put it on a hot dish.

Make a thickening of the flour; stir it into the gravy; boil for two minutes, and strain over the steak.

A little mushroom catsup, Harvey, or Worcester sauce may be added if liked.

The fat should previously have been cut into dice, placed on a baking tin, and cooked in the oven.

For serving, put them in the middle of the steak.

Stewed Brisket of Beef.

_Ingredients_--5 lb. of beef. 2 carrots. 2 onions. 2 turnips. 1 head of celery. 1 sprig of parsley. Marjoram and thyme. 2 bay leaves. 6 cloves. 1 dozen peppercorns. 3 quarts of water.

_Method._--Put the meat into a saucepan with the vegetables and other ingredients, and simmer gently for three hours.

Serve on a hot dish, with some of the liquor for gravy.

The remainder can be made into soup.

If to be eaten cold, remove the bones, and press the beef.

Strain the meat liquor, remove the fat, and boil it down to a glaze.

Brush the meat over with it, giving it as many coats of glaze as necessary.

Stewed Ox-cheek.

_Ingredients_--1 ox-cheek. 1 cowheel. 3 or 4 carrots. 2 or 3 turnips. 3 or 4 onions. 1 sprig of parsley, thyme, and marjoram. 2 bay leaves. 2 quarts of water. 4 oz. of flour.

_Method._--Wash the ox-cheek and cowheel, and cut them into neat pieces.

Put them into the water with the carrots, turnips, and onions, and celery cut in pieces, and the herbs, pepper and salt.

Stew very gently from four to five hours, until the stew is quite tender.

Make a thickening of the flour.

Stir and cook it well in the gravy.

Put the cheek and cowheel on a hot dish, and strain the gravy over them.

The bones can be used for soup.

Mock Hare.

_Ingredients_--4 lb. shin of beef. 2 quarts of water. 2 carrots. 2 turnips. 1 onion. 6 cloves. 1 sprig of parsley, thyme, and marjoram. 1 glass of port wine. 3 oz. of flour. Pepper and salt.

_Method._--Put the beef into the water with the vegetables cut in pieces, herbs, cloves, pepper and salt, and stew gently from four to five hours, until quite tender.

Then make a thickening of the flour, stir it in, and boil well for two or three minutes.

For serving, place the beef on a hot dish.

Add the wine to the gravy, and strain it over the meat.

Haricot Mutton.

_Ingredients_--7 or 8 mutton cutlets. 1 pint of second stock. 1 carrot. 1 turnip. 1 onion. 1 stick of celery. 1 oz. of flour. Pepper and salt. 2 oz. of dripping.

_Method._--Fry the cutlets a nice brown in the dripping.

Mix the flour smoothly with the stock; boil it in a stewpan for two minutes.

Then put in the cutlets and the vegetables cut in fancy shapes.

Stew gently for about three-quarters of an hour, until the meat and vegetables are tender.

Dish the cutlets in a circle; place the vegetables round them and pour the gravy over.

Sheep's Head.

_Ingredients_--1 sheep's head. 1 oz. of butter or dripping. Pepper and salt. 1½ oz. of flour. A few drops of lemon juice.

_Method._--See that the head has been properly prepared by the butcher, and the nostrils removed.

Soak it well in salt and water, and wash it carefully.

Cut out the tongue, remove the brains, and tie the head into shape with a piece of string.

Put it and the tongue into a saucepan of boiling water, and simmer it from three to four hours.

A quarter of an hour before it is cooked, put in the brains tied in muslin.

To make a sauce for it, melt the butter or dripping in a small stewpan.

Mix in the flour smoothly.

Pour in one pint of the broth from the sheep's head.

Stir and cook well, adding pepper and salt to taste a few drops of lemon juice, or one teaspoonful of vinegar.

Lastly, add the brains, chopped small.

For serving, put the head on a hot dish.

Remove the string, and pour the sauce over.

Sheep's Head au gratin.

_Ingredients_--1 sheep's head. 2 tablespoonfuls of bread crumbs. ½ oz. of butter. 1 teaspoonful of chopped parsley. 1 teaspoonful of dried and powdered herbs. Lemon juice. Pepper and salt.

_Method._--Boil the sheep's head according to the directions in preceding recipe.

When cooked, lay it on a greased baking-sheet.

Sprinkle over it the crumbs, parsley, and herbs, adding a few drops of lemon juice; pepper and salt.

Put the butter in little pieces about the head, and brown it in a quick oven or before the fire.

Serve with the brain sauce given in the foregoing recipe.

Liver and Bacon.

_Ingredients_--1 sheep's liver. 1 lb. of fat bacon. 1 pint of hot water. Some flour. Pepper and salt.

_Method._--Cut the bacon into slices, and remove the rind.

Cut the liver into slices, and dip them in flour.

Fry the bacon in a frying-pan, then remove it, and fry the liver in the bacon fat, adding a little dripping, if necessary.

When the liver is cooked, place it on a hot dish; dredge the pan with about half an ounce of flour.

Fry the flour brown.

Then pour in one pint of boiling water, stir and boil for one or two minutes; adding pepper and salt to taste.

Place the liver in a circle in the middle of a hot dish.

Put the bacon round it, and strain the gravy over it.

Pigs' Fry, or Mock Goose.

_Ingredients_--1½ lb. of pigs' fry. 3 lb. of potatoes. 1 onion. 1 apple. A little sage. Pepper and salt.

_Method._--Boil the potatoes until half-cooked.

Then cut them in slices.

Cut the fry in small pieces.

Chop the onion and apple small.

Dry and powder the sage leaves.

Grease a pie-dish, and put a layer of sliced potatoes at the bottom.

Place on them a layer of pigs' fry.

Sprinkle it with some of the onion, apple, and powdered sage, pepper, and salt.

Cover with another layer of potatoes; and put on that some more of the fry.

Sprinkle again with the onion, apple, pepper, and salt.

Proceed in this way until the dish is full, letting the last layer be potatoes.

Pour in half a pint of water; and cover the dish with a piece of pig's caul, or paper spread with dripping.

Bake in a moderate oven for one hour and a half.

It may be served in the pie-dish, or on a hot dish.

Mock Goose another way.

_Ingredients_--1½ lb. of pigs' fry. Some dried and powdered sage. Chopped apple and onion. ¾ pint of cider. Pepper and salt.

_Method._--Cut the fry in slices.

Thread the pieces on a long skewer.

Lay it on a greased baking-tin, and sprinkle with the onion, apple, sage, pepper, and salt, and cover with the caul.

Bake in a moderate oven until tender.

Then place the fry on a hot dish, and remove the skewer.

Make the cider boiling, and pour over the fry.

Tripe and Onions.

_Ingredients_--2 lb. of tripe. 3 good-sized onions. 2½ pints of milk. 2 oz. of flour. Pepper and salt.

_Method._--Put the tripe into cold water, and bring it to the boil; this is to blanch it.

Blanch the onions likewise, then throw the water away, and cut the tripe into neat pieces.

Put them in the milk, with the onions cut in halves, and pepper and salt.

Stew gently for an hour.

Then take out the onions and chop them.

Remove the tripe, and put it on a hot dish.

Make a thickening of flour, and boil it well in the milk, and add the chopped onions.

Dish the tripe in a circle, and pour the milk and onions over.

Tripe may be cooked more economically by substituting water for milk.

Stewed Tripe.

_Ingredients_--2 lb. of tripe. 1 quart of brown sauce (_see_ Sauces).

_Method._--Blanch the tripe, as in the preceding recipe.

Simmer gently in brown sauce for two hours.

Dish in a circle, with the brown sauce poured over.

Broiled Steak.

Make the gridiron hot, and rub it with fat.

Lay the steak on it.

Place the gridiron close to a clear fire for about two minutes until the heat has scaled up that side of the steak.

Then turn it on to the other side, and let that remain close to the fire for the same length of time.

Then remove it further from the fire and cook more gradually, turning occasionally. It takes from ten to fifteen minutes to cook, according to the thickness of the steak.

Broiled Chop.

Cook like a steak. It will take from seven to ten minutes to cook. Serve very hot.

Fried Steak.

Make the frying-pan quite hot.

Put a little butter or fat in it, and make that quite hot also.

Put in the steak, and fry it over a quick fire for two minutes on one side, then turn it on to the other.

Moderate the heat applied, and cook gently for about twenty minutes, turning occasionally.

Savoury Roast.

_Ingredients_--1½ lb. of rump or beefsteak, cut thin. Some veal, or sage-and-onion, stuffing. ¾ oz. of flour. 1 cup of boiling water.

_Method._--Lay the stuffing on the steak, roll it round it, and tie it with twine.

Place it in a pie-dish.

Pour the boiling water over it, and place another pie-dish, inverted, at the top of it.

Put it in a moderate oven for two or three hours, until the steak is tender.

Then put the steak on a hot dish.

Thicken the gravy with the flour and pour it over.

Breast of veal may be boned, and stuffed with veal stuffing and cooked in the same way.

Shoulder of Mutton Boned, Stuffed, and Rolled.

_Ingredients_--1 shoulder of mutton. Some veal stuffing, or sausage meat.

_Method._--Remove the bone carefully, and place some stuffing in the place of it.

Roll up the mutton, and tie it firmly with twine.

It may be roasted, baked, or braised.

If braised, prepare it according to the directions given for braised breast of veal, using a large kettle, if a braising pan is not obtainable.

Braised Breast of Veal.

_Ingredients_--3 or 4 lb. of breast of veal. Some veal stuffing. Some good second stock. Carrot, turnip, onion. Sprig of parsley, thyme, marjoram. 1 bay leaf.

_Method._--Remove the bones from the veal, and put the stuffing in it.

Roll the veal round it, and sew it or tie it securely with twine.

Put the vegetables, cut in small pieces, in the bottom of a stewpan.

Place the veal on them, and pour in sufficient stock to come half-way up it.

Put the lid on the stewpan, simmer gently until the veal is quite tender, allowing half an hour to each pound and half an hour over.

Then put the veal on a baking-sheet, and put in a quick oven to brown.

Strain the stock into a large stewpan, and boil it rapidly down to a glaze.

Put the veal on a hot dish, remove the string, and pour the glaze over it.

Place round the veal some carrot and turnip, cut in fancy shapes and cooked separately.

Toad-in-the-Hole.

_Ingredients_--8 oz. of flour. 2 eggs. 1 pint of milk. 1½ lb. of ox kidney. A little salt.

_Method._--Put the flour into a basin.

Make a well in the middle.

Put in the eggs; mix gradually.

Add the milk by degrees.

Beat well, and add the salt.

Cut the kidney in pieces, lay them in a well-greased Yorkshire-pudding tin; and pour the batter over.

Bake from one and a quarter to one and a half hours.

Irish Stew.

_Ingredients_--2 lb. of potatoes. 1 lb. of scrag end of mutton. ½ lb. of onions. Pepper and salt.

_Method._--Peel and slice the potatoes and onions, and cut the meat into small pieces.

Put a layer of meat in the bottom of a saucepan, then a layer of potatoes, then one of onions.

Season with pepper and salt, and continue placing the ingredients in the saucepan in alternate layers.

Pour in half a pint of water and stew gently, stirring occasionally, for about one hour and a half.

Sea Pie.