Page:Peterson's Magazine 1862.pdf/272

 268

TABLE RECEIPTS.- MEATS

Fricasseed Calf's-head.- Take the remains of a boiled calf's-head, one pint and a half of the liquor in which the head was boiled, one blade of pounded mace, one onion, minced, a bunch of savory herbs, salt and white pepper to taste, thickening of butter and flour, the yolks of two eggs, one tablespoonful of lemon-juice, forcemeat balls. Remove all the bones from the head, and cut the meat into nice square pieces. Put one pint and a half of the liquor it was boiled in into a saucepan, with mace, onion, herbs, and seasoning in the above proportion ; let this simmer gently for three-quarters of an hour, then strain it and put in the meat. When quite hot through, thicken the gravy with a little butter rolled in flour, and, just before dishing the fricassee, put in the beaten yolks of eggs and lemon-juice ; but be particular, after these two latter ingredients are added, that the sauce does not boil, or it will curdle. Garnish with forcemeat balls and curled slices of broiled bacon. To insure the sauce being smooth, it is a good plan to dish the meat first, and then to add the eggs to the gravy ; when these are set, the sauce may be poured over the meat. Fricasseed Turkey.- Take the remains of cold roast or boiled turkey, a strip of lemon-peel, a bunch of savory herbs, one onion, pepper and salt to taste, one pint of water, four tablespoonfuls of cream, the yolk of an egg. Cut some slices from the remains of a cold turkey, and put the bones and trimmings into a stewpan, with the lemonpeel, herbs, onion, pepper, salt, and the water; stew for an hour, strain the gravy, and lay in the pieces of turkey. When warm through, add the cream and the yolk of an egg; stir it well round, and, when getting thick, take out the pieces, lay them on a hot dish, and pour the sauce over. Garnish the fricassee with small pieces of toasted bread. Celery or cucumbers, cut into small pieces, may be put in the sauce; ifthe former, it must be boiled first. Beefsteak with Vegetables.-Cut the steak about two and a half inches thick; dredge it with flour, and fry it in butter, of a fine brown. Lay it in a stewpan, and pour water into the frying-pan; let it boil, and add it to the steak, which is rendered richer by this process ; slice in turnips, carrots, celery, and onions, adding pepper, salt, and a little mace. It should be highly seasoned, and sent to table with the surface ornamented with forcemeat balls, carrots and turnips cut into shapes, and sometimes with onion fritters, the vegetables to be put round it. Mirason of Beef.-Take a few slices of cold roast beef, three ounces ofbutter, salt and pepper to taste, three onions, half-pint of gravy. Slice the onions and put them into a frying pan with the cold beef and butter ; place it over the fire, and keep turning and stirring the ingredients to prevent them burning. When of a pale brown, add the gravy and seasoning; let it simmer for a few minutes, and serve very hot. This dish is excellent and economical. Average cost, exclusive of the meat, twelve cents. Seasonable, at any time. To Mince Teal.-Mince cold roast veal ; put to it a very little lemon-peel shred, a little grated nutmeg, some salt, and four or five spoonfuls of either broth, milk, or water ; simmer these gently with the meat, but take care not to let it boil, and add a bit of butter rubbed in flour. Put sippets of thin toasted bread, cut into a three-cornered shape, round the dish. Fried crumbs of bread lightly strewed over, or served in little heaps on the meat, are an improvement to the look and flavor. A little shred of shalot may occasionally be added. Beefsteak with Oysters.-Cut the steak rather thick ; brown it in a frying-pan with butter. Add half-pint of water, an onion sliced, pepper and salt, cover the pan close, and let it stew very slowly for one hour; then add a glass of port wine, a little flour, and a dozen or two of oysters, their liquor having been previously strained and put into the stewpan.

FOR THE TABLE.

MEATS, ETC. , FOR THE TABLE. To Stew a Breast of Veal.- Cut a breast, or a portion, in pieces; fry them with a little butter, an onion, and a cabbage-lettuce shred small ; when browned, add a little flour, shake it well together; then add a small quantity of broth or water; let it stew gently. When the veal is three parts done, take a quart of peas, put them in water, and handle them with a little butter, so that they adhere together; take away nearly all the gravy from the veal, and put in the peas. When both are done add pepper, salt, and a little pounded sugar ; thicken the peas with flour and butter, dish up the veal, and pour the peas over. There should be very little sauce with the peas. Cut a handsome piece, put it into a stewpan with a piece of butter, a pint of water, an onion, a stick of celery, and some white pepper and salt ; let it draw gently for some time, then cover it with hot water, and allow it to stew until perfectly tender. Remove any skin that may be about it, and thicken a part of the stock with cream, flour, and butter ; cover it with the sauce, and serve it up. Mushrooms pickled white may be added to the sauce, or stewed celery. Or:-Cut the pieces into handsome sizes, put them into a stewpan, and pour some broth or water over them: add a bunch of herbs, a blade or two of mace, some pepper, an onion, and an anchovy ; stew till the meat is tender, thicken with butter and flour, and add a little ketchup. The whole breast may be stewed, after cutting off the two ends, or dividing it into pieces, which should be first slightly browned. Cut the veal into handsome pieces, put them into a jar with one or two dozen oysters, and their liquor strained, and a piece of butter rolled in flour ; put the jar into a kettle of water, and let it stew until tender. If the veal has been cooked, merely warm it up with the oysters in white sauce. Serve the sweetbread whole upon it, which may either be stewed or parboiled, and then covered with crumbs, herbs, pepper and salt, and browned in a Dutch oven ; or, if you have a few mushrooms, truffles, and morels, stew them with it, and serve. Boiled breast of veal, smothered with onion sauce, is an excellent dish. Meat Pies.-Raised pies may be made of any kind of flesh, fish, fruit, or poultry, if baked in a wall of paste instead of a baking-dish ; but they are generally eaten cold, and made so large and savory as to remain a long time before being consumed, for which reason they also bear the name of " standing pies." In making them the cook should always take care to have a good stock that will jelly, made from the bones and trimmings, to fill up the pie when it comes from the oven, and also that when cold there may be enough jelly. For want of this precaution pies become dry before they can be eaten. The materials are of course frequently varied, but the mode of preparation is so nearly the same as not to require the recital of more than a few prominent receipts. Seasoning for Raised Pies.-Three pounds of salt dried and pounded, three ounces of white pepper, half-ounce of cayenne pepper, two ounces of cloves, two ounces of allspice, one ounce of basil, one ounce of marjoram, one ounce of thyme, one ounce of nutmeg, one and a half-ounce of mace. Pound the spices and herbs by themselves, and sift through a fine sieve ; then mix with the salt, and put away in a stoppered bottle: three-quarters of an ounce is sufficient for one pound of farce, and half-ounce for one pound of boned game. Jelly for Meat or Raised Pies.-Take a quart of real gravy, dissolve two ounces of isinglass in a little of it ; add the remainder with a quarter of a pint of tarragon vinegars boil all together for a quarter of an hour. Clarify it with the whites of six eggs, then pass it through a bag,