Page:New Peterson magazine 1859 Vol. XXXV.pdf/178

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‘mad stuffing, or a fimcemeat made of the crumbs of u very small loaf. a quarter of a pound of snet, shred fine; a little

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mange meat, or Veal chopped very fine; nutmeg, pepper,

Mal salt to your liking. mixed up lightly with eggs. When you have stuffed your turkey, spit it, set it at a proper dis‘ lance from the ﬁre, dust it with ﬂour, and haste it several .'

times with cold butter; this makes the turkey look better than when it is busted with butter out of the dripping-pan. Make a good gravy, adding the gizzard and liver chopped ﬁnes

Pig's Fat—Boil the heart and liver of your pig for about ten minutes. and then cut them up very small. Let the feel. boil till they are pretty tender, then take them out, and split them. Thicken your gravy with flour and butter; put in the liver and heart, a slice of lemon, a spoonful of white wine. and a little salt, and boil it a short time.

Beat the

yolk of an egg, add to it two spoonfuls of good cream, and a little grated nutmeg; put in your pig's feet, and shake the pan over the ﬁre—but do not let it boil. Pour the gravy, &c-, into a dish. and lay the feet in it, with the skin side up. Guns; (iiblds—Stcwrd.—Cut the pinions of the goose in taro parts, and the neck in four pieces; slice the gizmrd, clean it

well, and then stew them in two quarts of water—or. mutton broth—with a quantity of sweet herbs, one anchovy, a few whole peppers. three or four cloves, a spoonful of catchnp, and an onion. When the giblcts are tender, put in a spoon

for-cement balls, fried oysters. and the brains made into little cakes dipped in butter and fried. You may add wine, or whatever you please. Croquets.—'l‘ake sweetbreads. Cold veal, or fowl, with a small portion of the lean and fat of ham chopped together— add of stale bread half the quantity of the meat, with salt, pepper, mustard, two tablespoonfuls of ketchup. and a good sized lump of butter. Knead the ingredients well together, until the mixture resembles sausage meat, then roll it into small balls, and dip the balls into the yolks of eggs, well beaten, cover them with bread crumbs, and fry them a pretty light brown. Chicken .Shlad.——-Boil a chicken that does not exceed in weight a pound and a half. When quite tender, take it up, cut the meat in small strips. and prepare the following sauce: Boil four eggs three minutes, take them out of the shells, wash and mix them with two spoonfuls of drawn butter, twelve spoonfuls of vinegar, one tcnspoonful of mixed mus tard, the same of salt, a little pepper and essence of celery. Curried Chickens.-After your chickens are properly cleaned and cut up, let them stew in as much water as will cover them. for half an hour, or until they are nearly done; add a small quantity of salt to the water. Then put into the pan one or two onions, cut ﬁne, and stow the chickens five minutes longer; then add as much butter and ﬂour.

Cheesc—Stcwed.—Cut some cheese very thin, lay it in a toaster and set it before the ﬁre; pour a glass of ale over it,

ful of good cream, thicken it with flour and butter, and serve

let it stand till it is all like a light custard, then pour it over them in a deep dish. Gmx—Roaded.—Make a stuﬂing of bread crumbs, a few some toast and serve it hot. sage leaves. and two or three onions, (chopped fine) together PASTRIII. with a good lump of butter, a teaspoonful of pepper, and two Apple Dumplings—Bot'led.—Havo ready the quantity of teaspo-mfuls of salt. When your goose is Well prepared, put in the stufﬁng, spit it, dust it with flour, and set it before ﬂour you may require, (according to the number of npples,) the ﬁre. When it is thoroughly hot. buste it with fresh put into it a little salt. and sufﬁcient boiling water to make better. If it be a large goose, it will require an hour and a it the proper consistency; beat it well, roll it out, and put in the apples—separately. Tie them in cloths, and boil half to must. When cooked enough, dredge and haste it. Haum-h ry' Vmison—RwrL—When you have spitted your three-quarters of an hour. They may also be made of rice, ' previously boiled in salt and water—the apples surrounded venison, lay over it a large sheet of paper, then a thin, com mon paste with another paper over it; tie it well to keep the with the rice, and put in cloths as above. Beef-steak Pia—Take cold roast beef. cut it into thin slices paste from falling. If the hsnnch be a large one, it will re quire four hours roasting. When done enough, take otl‘ the about an inch and a half long. Take raw potatoes, peel paper and paste, dust it well with ﬂour, and baste it with them, and cut them into thin _slices. Have ready a deep butter; when it is a light brown, dish it up with brown dish, lay some of the potatoes at the bottom, then a layer of If /I ~lIf‘!.’l/'fIo‘.J"f/{lI‘J/'lJI/’l/,fIa/'l I-/l‘/'f” N

gravy.

beef, and so on till the dish is filled.

Fmimn—Hashod.—Cut your venison in thin slices. Then put a large glassful of red wine into a pan, with a spoonful of mushroom catchup, the mine quantity of browning, an onion stuck with cloves, and half an anchovy, chopped ﬁne; when it boils put in your venison, and let it boil three or ﬂour minutes; pour it into a deep dish, and lay cnrrant jelly

chicken pie, fill it with boiling water, cover it with a crust, and bake it. Ibtatoe Fri'ftrrs.—Ingredients—Two pounds of mashed boiled potatoes. half a pound of butter, one pint of milk, half a pint of wheat flour, two eggs well beaten, and one glass of good wine. Mix the whole well together, and make it into astiff batter; drop the batter into lard or butter; only fry it until it becomes ofa brown color. Serve the fritters with wine sauce. I‘bfafoe Pica—Rub together three quarters of a pound of

round it.

Onion Sums for Daria—Boil eight or ten large onions, changing the water two or three times while they are boil ing. W hen cool-ted enough, chop them on a board, (to keep them from growing a bad color,) and then put them in a saucepan with a quarter of a pound of butter, and two spoonfuls of thick cream; boil it a little, and pour it over the ducks.

Season it as you would

sugar and half a pound of butter—well beaten; add one

pound of grated potatoes. (previously boiled and allowed to become cold,) and a wlueglassfnl of brandy-wine and rose watcr, mixed. Make the usual pie paste, and fill it with the mixture.

XLDE DISHES.

Rice Frillers.—Boil half a pound of rice in water till it becomes soft; pour it out to cool, and add to it one pint of

A (111)": B'md—Drascd.—Procure a calf 's head—scald off the hair and clean it thoroughly. Cut it in two, take out

milk, half a pound of flour, and a teaspoonful of powdered

the brains. and boil the head very white and tender; take

cinnamon.

one part quite off the bone. and cut in it nice pieces with the

wine sauce.

Fry them in butter or lard, and serve them with

tongue, dredge it with ﬂour, and let it stew over a slow ﬁre

Pumpkin Pia—Ingredicnts.—-llalf a pound of stewed

for about half an hour in rich gravy. made of veal, mutton,

pumpkin, three eggs. quut'tcr of a pound of butter, one pint

and a piece of bacon, seasoned with popper, salt, onion, and of milk, half a pound of sugar. a wincglussful of wine and a very little mace; it must be strained before the last is put brandy, mixed; spice to your taste, and rosewnter, if you in. The other part of the head must be taken off in one like it. Duke it in a crust. whole pime: stuﬂ it with nice forcenicat, roll it together Butler Pancakes—Beat three eggs with one pound of flour, tightly. and stew it tender in gravy; then place it in the add one pint of milk, and a little salt; fry them in lard or middle of: dish, laying the hash round it. Garnish it with i butter, and grate sugar over them.