Page:New Peterson magazine 1859 Vol. XXXV.pdf/422

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[Entoreth according to Act of Qingrms. in the year 1859. by Charles J. Peterson. in the C-h-rk’s Ofﬁce of the District Court of the United States, in and for the Eastern District of Penusylvaniaj a“ Thas rrcm'pts have all been tested, either by the author herself, or by soon of Ira-friends. Every month, we shall give several rern'pt'. in rat-ions departments; and the whole, at the end of the year, will. be found to make the most complete cook book ever published. SOUPB.

Gumbo Soup—Put on about four pounds of beef to a gallon of water, let it boil ﬁve or six hours.

397

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About an hour before

serving the soup, put in a quarter of a peek of ockra‘s, cut

M n A 'r s. Pig—Roaxted.—Procure a nicely dressed pig, (a small and young one.) cut oil“ the legs at the ﬁrst joint, and stuff". with a stufﬁng made of bread. butter, pepper and salt, sage and onion; then sew up the opening of the pig. (in order to keep in the dressing) put it before a brisk ﬁre to roast, and bats it well with butter, pepper and salt. and browning. Serve the pig whole. with a roastcd apple in its mouth. Season the gravy with wine, and add to it the entrails and pcttitocs niccly minced. Ihm—lkn'Ied.—Stcep your ham all night in water, and then boil it; if it lN.‘ of a middle size, it will rcquire three hours boiling; a smaller ham will rcquirc two hours and a half. When you take your hum out of the pot. pull off the skin. and rub it all over with an egg; strew on bread crumbs, haste it with butter, and set it to the ﬁre until it becomes of a light brown color.

Pork Steaks—Brm'led.—Do them as you would mutton round, halfa peck of tomatos, and two down of corn cut off the ear. Season with pepper, salt and pothcrbs to your steaks, with this cxccption, that pork requires more broiling. When cooked enough. pour over them a little good gravy, liking. If you have a ham bone, or slice of ham to boil in the soup. it is a great improvement. The soup should be adding a small quantity of sage. rubbed ﬁno. boiled quite thick. MADE DISHES. Gravy Soup—Put a shin of beef to six quarts of water, .Mock Turtle, of Cal/"s Ilium—Take a ﬁne, large calf‘s with a pint. of peas, and six onions—set them over the tire, and let them boil gently till all the juice is extracted from head. split it open, and lay it for two or three hours in cold the meat; then strain it through a sieve, add to the strained water; then put it on to boil in as much water as will cover liquor one quart of strong gravy to make it brown, put in it. When it is done enough to take the meat off the bones, pepper and salt to your liking. add a little celery, and some cut the meat into square pieces. and put them into a stow pan with some mace. cloves, nutmeg. red pepper, some sweet ‘ beet leaves, and boil till they are tender. Green Pros Son.p.—-Boil four pounds of beef in one gallon herbs. and a large onion; salt it to your liking. put in as of water for about three hours. Have ready one peek of much of the liquor as will‘covcr it, and let it stew gently one hour. Then take one-quarter of a pound of butter rolled Young peas. a few potatoes cut in slice, and a bunch of pot herbs. Twenty minutes or half an hour before serving the in ﬂour, and some browned butter, mix it with the stow and lct it boil half an hour; when done, add a glass of wine. soup, add to the broth the potatoes, peas, £10., and season Fry the liver and lay it round the dish with some nice force with salt and pepper to your liking. meat halls. FISH. ”’(” ({I/lfI/lf’Iv'JJill/ll ~-‘br/¢t-I{/lf,’/lJ ’f{l 1fl'f/J

Swed- Brcmis—Brm'Ied.—Spli t open and skewer your sweet breads—season them with pepper and salt, and powdered mace. Broil then: on a gridiron till they are thoroughly cooked. Mtlltv some toast. and prepare some mcltcd butter,

Inbstcrs—Bs'ted.—-Take the meat out of the claws and belly of a boiled lobster. put it in a marble mortar, with two blades of mace. a little white pepper and salt, and a lump of butter the size of half an egg; beat them all together till they become a paste. Put one half of the paste in a pot. take the meat out of the tail end of the lobster. lay it in the middle of the pot. and then lay on it the other half of your past-e; press it down close, and pour over it clariﬁed butter. a quarter of an inch thick. N. B.—To clarify butter, put your dish into a clean saucepan. set it over a slow tire, and

the sweet-breads on the toast, and pour over them the drawn butter, mixed with the other ingredients.

crosswise: put them in a milk crock, with very sour cold

with cream: boil some large. ﬁne asparagus; when boiled,

vinegar poured over them; then add cayenne pepper, ﬁne black pepper. salt and whole allspieo. Put a crust owr the t top of the crock and stand it in an oven. The ﬁsh must bo' ; highly seasoned.

cut 08' all the green in small pieces and mix them with the

warmed, with mace and wine, or mushroom catchup.

Place

Brrﬂd Smcc, which may be eaten with Roast Pi'g.— Put some grated crumbs of stale bread into a saucepan. and 1 our over them some of the liquor in which poultry or fresh meat has been boiled.- Add some plums or dried currants, (well when the butter is melted scum it, take it off the ﬁre, and picked and washed.) Let the whole simmer until the broad let it stand a short time; then pour it over the lobster. Take _ becomes quite soft, and the fruit quite plump, then add care you do not pour in the milk, which settles to the bottom melted butter. or cream. of the saucepan. Ducks .S'tnvcd with Grrcn Peas—Half roast your ducks Saucc for any Kind of Fish—Have ready some gravy then put thcm into a stew-pan with a pint of good gravy. a made of real or mutton, and add to it a little of the water little mint. and three or four sage leaves choppi-d ﬁne; con-r that drains from your ﬁsh. Boil it, and when done enough, them close and stew th-rm hull’sn hour; boil a pint of green put it into a saucepan. adding a whole onion, (or anchovy) a peas—as for eating—and put them in after you have thick spoonful of some cntchup, and a glassful of white wine; cncd the gravy; dish up your ducks, and pour the gravy and thicken it with a good lump of butter rolled in ﬂour. and a pcas over thcm. spoonful of ﬂour. "convenient. add some oyster to it. Sweet-Breads— Fricassesrl.—Scald three sweet~brcnris Lobster—Stewcd.—Pick your lobstcrs in as large pieces as You can, and boil the shells in a pint of water with a blade When cold, cut them in slices the thickness ofa crown pirco dip them in batter, and try them in fresh butter till they are or two of mace. and a few whole peppers. When all the strength is extracted from the shells and spice, strain it, and nicely browned. Make a gravy. and stew your weet-breads put in your lobsters, thicken it with butter, and give them slowly in the-gravy eight or ten minute": lay them on a dish, a boil. Put in a glass of white wine, or two spoonfuls of and pour the gravy over thcm. Garnish the dish with a lemon. vinegar. and serve it up. Shad—Srmced.—Cut the ﬁsh in half, and then in slices-— Omld of Asparumis.—Take six eggs. and beat them up

eggs. adding pepper and salt.

llave ready as hot pan, put In

a slice of butter, thcn the eggs, &c., and serve it hot.

may serve it on buttered tout.

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