Page:New Peterson magazine 1859 Vol. XXXV.pdf/266



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Oysters—Pickled.—Take the oysters out of their own liquor and wash them in clean water, and drain them well. Make tpickle of salt and water that will hear an egg; boil it and scum it till it becomes clear, then throw your oysters into it, and let them simmer. As fast as they rise, take them out, sad lay them one by one in a clean cloth till they become cold. Strain the oyster liquor, put some ullspice, cloves, mace, pepper and vinegar to it, and boil it a few minutes. Put your oysters in jars, and pour this liquor over them. Close the jars, and set them away for use.

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Hodgc-Podge of Mallow—Cut a. neck of mutton into steaks, take off all the fat, and then put the steaks into a deep dish, with lettuce, turnips, carrots, four or ﬁve onions, and pepper and salt.

You must not add any water, and must cover the

dish very close; place it in a pan of boiling water, and let it boil four hours. Keep the pan supplied with fresh boiling water as it wastes. ,

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Chicken Midi—To two pair of chickens, (the most sepa Oystcrs—Stcwcd.—Straln the liquor of the oysters, put it rated from the bones and cut into very small pieces;) take one dozen hard boiled eggs. Mash the yolks well, and add on to boil with s. few blades of mace, some whole peppers sud allspico; skim it well. When thoroughly boiled, put in salt according to your liking; after this put in four large your oysters, and give them a good boil up. Mix a good tablespoonfuls of prepared mustard. Mix these articles well sized lump of butter with some ﬂour, smoothly, stir it in the together, adding by degrees a bottle full of oil. Then add boiling liquor, and add cream according to the quantity of 2 the vinegar—the taste of which must be perceptible. The oysters you cook. It is a very great improvement to put a ingredients must be beaten well together for a long time. rineglassful of Madeira wine into your dish, and pour the Just before mixing in the chicken and celery, (whlch must be cut into small pieces) take four fresh eggs—raw—snd liquor and oysters over it. beat them in well with the dressing. Slit up some green Oyster Locum—Take some small French rolls, make a ‘ pieces of celery, and curl them by immersing them for some round hole in the top, and scrape out all the crumbs. Then time in cold water. Use these pieces for garuishing the dish put your oysters into a pan, with their liquor, and the of salad, mixed in with some of the green leaves of the crumbs that come out of the rolls; add a good lump of but celery. ter, and stew them together ﬁve or six minutes; then put in a spoonful of good cream. Fill your rolls with the oysters, l 011d Foul—A nice way to dress cold fowl is to peel off the 80., lay the piece of crust carefully on again, and set the skin, cut the skin 06 the bones in as large pieces as you can, rolls in the oven to crisp. These leaves may be used at an cn- a then dredge it with a little flour, and fry it a nice brown in some butter; pour over it a rich gravy, well seasoned, and tertninment. i thicken it with a piece of butter rolled in ﬂour. Just before Oystm—Scawpai.—Wmh your oysters well in their own ~ you serve it, you may add the Juice of a lemon. liquor, then put some of them into scallop shells, or a deep 2 Egg Sauce, for Ruck—Boil two eggs hard; half chop the dish, arrow over them a few bread crumbs, with some season whites, then add the yolks and chop both together—but not ing. such as you prefer, and spread some butter over them; very tine—put them into a quarter of a pound of good melted then add another layer of oysters; then of bread-crumbs, &c., butter, and serve it in a sauce-boat. and when the dish or shells are full enough, spread some butter over the top, and put them into an oven to brown. PASTRY. Oystcrs—Picl-Icd.—Boil the oysters in their own liquor until German Fuji—Put half a pint of good milk into a pan, they lO-f-k plump, then take them out, and strain the liquor; and dredge it with ﬂour till it becomes as thick as hasty odd to it wine,.vincgar and pepper to your taste, and pour pudding; stir it over a slow ﬁre till it is all of a lump, then it over the oysters. pour it into a marble mortar. When it is cold, add to it the W KEATS. INIA yolks of eight eggs, four ounces of sugar, a spoonful of rose Beef (1 la Mode—Take a round of beef, lard it with bacon; water, a little grated nutmeg, and the rind of half a lemon.

then make a dressing of bread, butter, sweet herbs, onion, J'lIl/J/J'I Beat them together an hour or more; when the mixture parsley. salt and pepper, and stuff around the bone, and in looks bright and light, drop it by the tcaspoonl'ul into a pan several places in the lean part—skewer it and bind it close of boiling lard. They will rise and look like yellow plums. I/MNM

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As you fry them, lay them on a sieve to drain—grate sugar

Have ready 3 deep pot. put the beef into it, and

round a dish. and serve them on it. Wine sauce may be constantly with the gravy and turn it in the pot. Whcni served with them. done, place it upon a. dish, and garnish it with forcemcat?I JNJI IJ Ground Rice Pics—Put one quart of milk on the ﬁre to balls, parsley and carrots. Pour the gravy over it, having boil; mix one tcacupful of rice flour in cold milk. When the milk. which is upon the ﬁre, comes to a boil, pour the been previously ﬂavored with Madeira wine. Geese—Boiled, with Onion Sauce—When your goose is rice ﬂour into it, and let it boil ﬁve or ten minutes; when nicely prepared, singe it, and pour over it a quart of boiling cold, add the yolks of eight eggs, and the grated rind of one milk; on i: stand in the milk all night, then um it out and 5 lemon, with sugar to your liking; then pour it into some dry it exceedingly well with a cloth. season it with pepper 3 paste, and bake it until almost done. IInvc rcady the whites and salt, chop an onion and a handful of sage leaves, put 2 of your eggs—well beaten—mixed with a quarter of a pound them into your goose, sew it up at the neck and vent, and of sifted sugar and the juice of the leniou. Take the pie hang it up by the neck till the next day; then put it into a out of your oven, and spread the egg over the top of it— pan of cold water, cover it close, and let it boil slowly one hcaping it up; then put the pie back into the oven, and brown it. hour. Servo it with onion sauce. Wufcr Pancakes—Boat four eggs well with two spoonfuls FcaI—Jfinced.—Cut your real into slices, and then into little square bits—but do not chop it. Put it into a sauce of fine flour, two of cream, one ounce of loaf sugar—beat and sifted—and half a nutmeg, grated. Butter your pan well, pan, with two or three spoonfuls of gravy, a slice of lemon, s little pepper and salt, a good lump of butter rolled in ﬂour, pour in your butter, and make it as thin as a wafer; fry it a teaspr-onful of lemon pickle, and a large spoonful of cream. only on one side. Put the pancakes on a (limb, sift sugar be Keep shaking it over the ﬁre till it boils, but do not let it tween each one, and send them hot to table. boil above a minute. Serve it hot. German Paste—for Chicken, Oyxtcr, or Meat Pics—To Venizon—Roasted.——Wash your venison clean, buttcr it every pound and a quarter of flour, take three quarters ofa pound of butter. Rub it in the ﬂour, and mix it us With well, and tie paper around it to prevent the juice from run ning out. It will take an hour and a half to roast a large gin and water to a paste. Take care not to handle the dough hsunch—or an hour for a snmll one. much.

half cover it with water; stew it four or ﬁve hours—haste it E,

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