Page:Peterson's Magazine 1862.pdf/351

 RECEIPTS FOR RECEIPTS FOR MEATS, ETC. Lobster Salad.- For the Dressing.-Oil in proportion of two tablespoonfuls to one of vinegar, one teaspoonful of made mustard, the yolks of two eggs, cayenne and salt to taste, quarter of a teaspoonful of anchovy sauce. These ingredients should be mixed perfectly smooth and form a creamy-looking sauce. Wash the salad, thoroughly dry it by shaking in a cloth, cut up the lettuces and endive, pour the dressing on them, and lightly throw in the small salad. Mix all well together, with the pickings from the body of the lobster; pick the meat from the shell, cut it up into nice square pieces, put half in the salad, the other half reserve for garnishing. Separate the yolks from the whites of the two boiled eggs, chop the whites very fine, and rub the yolks through a sieve, and, afterward, the coral from the inside of the lobster. Arrange the salad lightly on a glass dish, and garnish- first with a row of sliced cucumber, then with the pieces of lobster; the yolks and whites of the eggs, coral, and beetroot placed alternately, and arranged in small, separate bunches, so that the colors contrast nicely. To Hash Beef.-Ifthe meat is raw, hang it till it is quite tender; then cut some thin slices, and put them into a stewpan with just water enough to cover them, a bunch of sweet-herbs, an onion, and a little pepper and salt ; cover the stewpan close, and let them stew till tender : then put in a glass of port wine, and a tablespoonful of shalot vinegar. When it is warm, pour the gravy through a hair sieve to clear it from the herbs and vegetables ; then put it back into the saucepan with the hash, and thicken it with butter kneaded in flour, with a little brown sugar. This is an excellent dish, and may be made from the trimmings of large joints of meat. Ifthe meat has been cooked, mince a shalot and an onion ; fry in a little butter ; then add a spoonful of flour, a little gravy, and a spoonful of walnut liquor or ketchup. When it boils, put in the slices of beef cut thin ; let them get hot through, but not boiled. Sliced potatoes and onions may be added if approved. Observe that it is owing to boiling hashes or minces that they get hard. All sorts of stews, or meat dressed a second time, should be only simmered. To Boil Tripe.- Put it into hot milk and water, an equal quantity of each; milk may be entirely omitted, or that used in which it may have been soaked; let it boil until quite tender. Boil several large onions in two waters, s0 as to diminish their flavor; or if Spanish onions can be got, they should be preferred. When quite tender, slice the onions into small flakes, but leave them in that state, and do not mash them into smooth sauce ; put the onions into a casserole with milk and butter, so as to make a delicate white sauce, and season it only with a little salt, or a slight grating of nutmeg ; then put the tripe, hot from the pot, into a deep dish, and smother it entirely with the sauce. It is usually eaten with pepper and mustard. Oyster-sauce is sometimes used, and much approved. To Stuff a Leg of Mutton.- Take a leg of mutton, cut off all the fat, take the bone carefully out and preserve the skin whole; take out the meat and mince it fine; mince with it about one pound of fat bacon and some parsley ; season the whole well with pepper and salt, and a small quantity of shalot or chives chopped fine ; then put the meat into the skin and sew it up on the under side : put it into a stewpan with a little gravy made from the bones, two or three slices of veal, some sliced carrots and onions, a bunch of parsley, and a few slices of fat bacon; let it stew for three or four hours, and drain the liquor through a fine sieve ; when reduced to a glaze, glaze the mutton with it and serve in stewed French beans. Minced Mutton as Rissoles.-Enclose the minced meat in a paste or browning of egg and crumbs of bread but season it as if for forcemeat.

MEATS, ETC.

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Bubble-and-Squeak.-Cut slices from a cold boiled round or rump of beef; let them be fried quickly until brown, and put them into a dish to be kept hot. Clean the pan from the fat; put into it greens and carrots previously boiled and chopped small, or, instead of these, large onions sliced thin and fried, though sometimes only greens are used. Add a little butter, pepper, and salt ; make the vegetables very hot, and put them round the beef with a little gravy. Cold boiled pork is thought by some to be a better material for bubble-and-squeak than beef, which is sometimes hard. In either case the slices should be very thin, and lightly fried. An Irish Stew.-Cut six rather thick chops from the loin ; when the square ends of the bones are cut off, these will probably weigh two pounds ; lay them in an iron pot, and put four pounds of sliced potatoes, placed in layers, with the chops, and half a dozen small onions, with about a quart of water ; cover the pan closely, and let them stew on a moderate fire for two hours, or until the potatoes have become nearly a mash, and absorbed all the water and gravy of the meat ; the chops will then be found very tender, and the potatoes rich with the fat. The stew should be eaten hot, but without any kind of sauce. Miroton of Veal.- Chop very fine some cold dressed veal and ham or bacon ; mix it with a slice of crumb of bread soaked in milk and squeezed dry, two onions chopped and browned, a little salt, pepper, and a little cream. Put all these ingredients into a stewpan until they are hot, and are well mixed together; then add one or two eggs according to the quantity, butter a mould, put in the whole, and bake it in an oven until it is brown ; turn it out of the mould, and serve with fresh gravy. Blanquette of Lamb.-Cut the best part of the breast of small lamb into square pieces of two inches cach; wash, dry, and flour them. Having boiled four ounces of butter, one of fat bacon, and some parsley, ten minutes, put the meat to it: add the juice of half a lemon, an onion cut small, pepper and salt. Simmer the whole two hours ; then put in the yolks of two eggs, shake the pan over the fire two minutes, and serve. Pigs Feet and Ears Soused.-Clean carefully and soak them some hours, then boil them tender; having prepared a pickle of some of the liquor that they were boiled in, and a quarter part ofvinegar and salt, boiled, pour it over them cold. When they are to be dressed, dry them, cut the feet in two, slice the ears, and fry them. Serve with butter, mustard, and vinegar, in a boat. They may be dipped in batter, or only floured. Pigs' Feet and Ears Fricasseed. -Take feet and ears that have been boiled, but not kept in pickle wherein was vinegar ; boil them tender in milk, cut the feet into neat bits, and the ears into strips of half inch wide ; wipe them, and simmer in veal broth, with a bit of onion, mace, and lemonpeel. Before you serve, add a little cream, flour, and butter. Tripe.-Tripe may be dressed in several ways, but, whatever mode may be employed, it will always be found an improvement to soak it for a whole night in milk. Indeed, if left in the milk until it gets sour, the acidity thus imparted to it will render it still better.

DESSERTS, ETC. Mother Eve's Pudding.-Grate three-quarters of a pound of bread; mix it with the same quantity of chopped suet, the same of apples and also of currants ; mix with these the whole of four eggs, and the rind of half a lemon shred fine. Put it into a shape ; boil three hours and serve with pudding-sauce, the juice of half a lemon, and a little nutmeg.