Page:New Peterson magazine 1859 Vol. XXXV.pdf/341

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COOK-BOOK.

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5 spice, cloves, whole peppers, salt, a bay leaf or two, some § slices of onion—also a red pepper, and alternate the layers 3‘ of ﬁsh and spice till the pot is ﬁlled, pouring between thea layers a little sweet oil. Then mix vinegar and water, and ﬁll the pot with it. Make a paste of ﬂour and water to cover the outside of the pot ; over that tie a piece of muslin, and send it to a bake-house. Charge them not to burn it. Shad -—Bai.-ed.—Procure a ﬁne, large shad—clean it thoroughly, then ﬁll it with the same sort of stuﬁ‘lng used for fowles. Tie a string round it in order to keep it to gether, put it into your bake-pan, and haste it with butter, pepper and salt. When well cooked, (it will require about twenty minutes to bake,) untie the string, and serve it upon a ﬁsh dish, with melted butter poured over it. Lobster Sauce.—Boil half a pint of water—with a small portion of mace and whole pepper in it—long enough to with the backs downward; strew over them some whole all~

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lemon peel—cut exceedingly ﬁne—and a tablespoonful of lemon pickle; put it over the ﬁre and thicken it with ﬂour and butter. When it boils put in your veal, and just before you dish it up add a spoonful of cream.

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take out the strong taste of the spice, then strain it oﬁ‘, melt

three-quarters in a lobster in very of a pound small pieces; of butter stew smooth it allintogether the water, gently out {IIII/l ll/III! I -f/ r‘NI/l!JaIA-/‘Il-I/’NVmId/‘l

with anchovy, and serve it hot. Pearch, or Trout—Fried.—When you have scaled, cleaned

and washed the ﬁsh, dry them well, and lay them separately on a board before the ﬁre; two minutes before you fry them dust them well with ﬂour, and fry them in drippings or lard. Servo them up with melted butter and crisped parsley—or drawn butter. Herring—Fried.—Scale, wash, and dry your hcrrings well; lay them separately on a board, and set them to the ﬁre two or three minutes before you want to use them; dust the ﬁsh with ﬂour, and when your lard is boiling hot. put in the ﬁsh, a few at a time, and fry them over a brisk ﬁre. L0bstcr—BoiZcd.—Put a lobster into a kettle of boiling water, with some salt added to it.

mace, some crumbs of bread, two ounces of marrow sliced

ﬁne, a handful of chopped parsley, and the rind of half a lemon. grated.

if it be a large one, it

comes dark brown; then serve it up with rich drawn butter.

I s A 'r s. Turkey—Boiled.—After your turkey is properly prepared, out ed the legs, put the ends of the thighs into the body, skewer them down, and tie them with a string. Then gnte u very small loaf of bread, chop a number of oysters ﬁne, add a little lemon peel, shred ﬁnely, nutmeg, pepper, and salt to your liking: mix all up into a light forcemeat with a quarter of a pound of butter, a spoonful or two of cream, and three eggs. Stuﬁ“ the turkey with this forccmeat, sew it up, dredge it well with ﬂour, put it into a kettle of cold water, cover it, and set it on the ﬁre.

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When the scum

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very slowly for half an hour, then take the kettle off the ﬁre, keep it close covered, and let the turkey remain about half an hour in the hot water. Serve it with oyster sauce, made as follows :-Wash the oysters in their own liquor, and when the liquor is settled pour it clean off .into a saucepan,

Strew them all over your steaks, roll them

up, skewer them close, and set them before the ﬁre to brown; then put them into a pan with a pint of gravy, a spOonful of catchup, the same of browning, and a teaspoonful of lemon juice: thicken the mixture with a little butter rolled in ﬂour. Lay round the dish hard boiled eggs, cut in half. ChicIrms—BoiIal.—When you have drawn your chickens, lay them in skimmed milk for two hours; then truss them, singe, and dust them well with ﬂour. put them in a pan with Cold water, cover them close, set them over a slow ﬁre, take OK the cum, and let them boil slowly ﬁve or six minutes; then take them off the ﬁre, but keep them close covered in the water for half an hour. When about to dish them, set them over the ﬁre to make them hot, drain them, and pour over them white sauce. Sauce for Boiled Chickens—Take two eggs and boil them hard, with the livers of the chickens. Chop them ﬁue, adding thyme, lemon peel, anchovies. salt, (a small quantity of each) and lemon juice. if you prefer it. Mix all well to gether. lliclt half a pound of butter, keeping it as thick ll possible, and stir it in.

will require to be boiled half an hour. Lobstcr—Roasted.~—lialf boil your lobster, rub it over with butter. set it before the ﬁre, basto it till the shell be

begins to rise take it oﬂ‘, put on the cover again, let it boil

[ADE-DISHES.

Browning for Madc-Dt'shrs.—Take four ounces of very ﬁne white sugar, put it in a clean iron frying-pan, with one ounce of butter—set it over a clear ﬁre, and mix it very well together all the time; when it begins to be frothy and the sugar is dissolving, hold it higher over the ﬁre, and have ready one pint of red wine. When the sugar and butter is of a deep brown. pour in a portion of the wine, stir it well together, add more wine, and keep stirring it constantly; then add half an ounce of Jamaica pepper, six cloves. four small onions, peeled, two or three blades of mace, three spoonfuls of mushroom catchup. a little salt, and the rind of one lemon. Boil the whole mixture slowly for ten minutes—pour it into a dish, when cold scum it carefully, and bottle it for use. Berf Olives—Cut slices oﬁ' a rump of beef about six inches long and half an inch thick. beat them well. and rub them over with the yolk of an egg. some pepper, salt, ground

with a little white gravy, and a teaspoonful of lemon pickle; thicken it with flour and a good lump of butter, boil it three or four minutes, add a spoonful of nice cream, and then put 3 in your oysters. Keep shaking them over the the till they ‘ become quite hot—but do not let them boil. Tongue—Bot'led.-—If your tongue be a dry one, steep it in water all night, and then boil it three hours. If you serve it hot. stick it with cloves, rub it over with the yolk of an egg. strew bread crumbs over it, haste it with butter. and set it before the ﬁre till it becomes of a light brown color. “'hcn you dish it up, pour over it a little brown gravy, or red wine sauce, mixed the same way as for venison. N. B.— If it be a pickled tongue, only wash it out of water. § VmI—Hashrd.——Cut your veal in thin, round slices, thes line of half a crown. Put into a saucepan some gravy, some >

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Food for Delicate Infants.—Take a piece of gelatin. (or American isinglass) about one inch square, dissolve it in half a gill of water over the ﬁre—then add a gill of milk. When it comes to a boil, stir in a good half teaspoonful of arrow~root. When taken off the ﬁre stir in two tablespoon fuls of cream. This food is suitable for a child four or ﬁve months old. As the child becomes older, increase the strength of the food. C'hocoIate.—Scmpe four ounces of chocolate, and pour one quart of boiling water upon it. Mill it well with a choco late mill, and sweeten it to your liking; give it a boil and let it stand for some length of time. Then will it again very well, boil it two minutes. and ﬁnally mill it till it will leave a froth upon the top of your cups. Bariry Gruel.—Take four ounces of pearl barley; boil it in two quarts of water with a stick of cinnamon in it till it is reduced to one quart. Add to it a little more than one pint of red wine, and sugar to your liking. Two or three ounces of currnnts (well picked and washed clean) may be added. Chicken Broth.-—Skin a small chicken.and split it in two; boil one half in three half pints of water, with a blade or two of mace. and a small crust of broad; boil it over a slow ﬁre till it is reduced one half.